0:00:02 > 0:00:04You're in the right place for some of the best cooking on telly.
0:00:04 > 0:00:06This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:28Welcome to the show.
0:00:28 > 0:00:31We've got talented chefs aplenty this morning and they are all ready
0:00:31 > 0:00:34to cook for some pretty peckish celebrity guests, too.
0:00:34 > 0:00:37Coming up on today's show, Italian stallion Gennaro Contaldo
0:00:37 > 0:00:40slow-cooks a lamb hotpot with fresh peas, tomatoes
0:00:40 > 0:00:44and potatoes, and serves it all with chargrilled ciabatta.
0:00:44 > 0:00:47Our own ray of Australian sunshine, Bill Granger,
0:00:47 > 0:00:50drops in to cook a summer chicken extravaganza.
0:00:50 > 0:00:53He braises the chicken with lemon, honey and garlic,
0:00:53 > 0:00:56and serves it with a shepherd's salad with feta cheese.
0:00:56 > 0:00:58Mark Jordan gets his skates on
0:00:58 > 0:01:00to cook a seafood lunch with a difference.
0:01:00 > 0:01:02He poaches a cannelloni of Jersey skate
0:01:02 > 0:01:06and makes a pea risotto with fresh morel mushrooms.
0:01:06 > 0:01:10Former EastEnder Ricky Groves faced his Food Heaven or Food Hell.
0:01:10 > 0:01:11Would he get his Food Heaven - turbot,
0:01:11 > 0:01:15with my pan-roasted turbot with ratatouille and chive beurre blanc?
0:01:15 > 0:01:18Or would he get his dreaded Food Hell - butternut squash
0:01:18 > 0:01:20with my butternut squash and pineapple tarte tatin
0:01:20 > 0:01:22with a vanilla ice cream?
0:01:22 > 0:01:25And you can find out what he gets to eat at the end of the show.
0:01:25 > 0:01:28But first, it's time for Paul Rankin to show us his Japanese side.
0:01:29 > 0:01:32Another one of your favourite sort of dishes, really, this one.
0:01:32 > 0:01:33It's the sort of stuff I love to do,
0:01:33 > 0:01:35where I take these great British
0:01:35 > 0:01:39or Irish ingredients and I give them a little kind of Asian spin.
0:01:39 > 0:01:41I just love all these flavours. We've got miso-glazed salmon
0:01:41 > 0:01:43and I've got to get rocking on the salmon.
0:01:43 > 0:01:46- We're going to show how it's been made.- Yeah, yeah, yeah.
0:01:46 > 0:01:49So, it's been marinating in this wonderful miso sauce,
0:01:49 > 0:01:52this glaze that I've made.
0:01:52 > 0:01:55So, just a little bit of salt and pepper going on now.
0:01:55 > 0:01:58A little bit of oil in the pan cos we've got to get this started.
0:01:58 > 0:02:01- A little bit of oil? - Yes, please.- There we go.
0:02:01 > 0:02:05What we want to do is sear it and then we are going to spread
0:02:05 > 0:02:08some more glaze on it and finish it underneath the grill.
0:02:08 > 0:02:11So that's going to cook for a little minute cos we're
0:02:11 > 0:02:14- going to show you how to make it. - I'll show you how to make this glaze.
0:02:14 > 0:02:17Another thing I need, James, is I need the cucumber prepared.
0:02:17 > 0:02:21If you just sort of half-peel it in long strips.
0:02:21 > 0:02:24Chillies, de-seed them, cut into little...
0:02:24 > 0:02:25- little slices.- Slices.
0:02:25 > 0:02:30- Yeah, I can do that.- If you guys need help, I'm here.- Thank you.
0:02:30 > 0:02:35So, this miso glaze we're talking about, it's white miso, which is
0:02:35 > 0:02:37fermented soy bean paste.
0:02:37 > 0:02:40Really deep, flavourful, interesting flavour.
0:02:40 > 0:02:42- You can get different colours, can't you?- You can.
0:02:42 > 0:02:46You kind of use the different colours for different types of meat.
0:02:46 > 0:02:48Fish, meat, all that sort of dishes.
0:02:48 > 0:02:51And then we combine that with some sake and some mirin.
0:02:51 > 0:02:54Mirin is sweet rice wine. And some sugar.
0:02:54 > 0:03:00So it's really quite sweet, but the saltiness comes from the miso.
0:03:00 > 0:03:05Just be careful when you sear these because of the sugar in this.
0:03:05 > 0:03:09- Yeah.- It wants to catch quite easily but the thing is, it gives us
0:03:09 > 0:03:13a beautiful sort of mahogany colour almost right away.
0:03:13 > 0:03:17So that's the miso...
0:03:17 > 0:03:19going in with the sake...
0:03:21 > 0:03:24..the mirin and the sugar.
0:03:24 > 0:03:25Just bring that to the boil
0:03:25 > 0:03:27and whisk it all together.
0:03:27 > 0:03:29It's as simple as that.
0:03:29 > 0:03:31Your menu at Cayenne, you say you like mixing traditional
0:03:31 > 0:03:34sort of Irish fare with these sort of flavours.
0:03:34 > 0:03:37- It's very similar to that on your menu, really.- Yeah.
0:03:37 > 0:03:39I mean, this is a dish we have on the menu.
0:03:39 > 0:03:44One of the funny things is, a few years ago when I was doing this,
0:03:44 > 0:03:48we found this really, really hard to sell and nowadays people love it.
0:03:48 > 0:03:50They can't really get enough of it.
0:03:50 > 0:03:52Do you want some of this dressing over the top?
0:03:52 > 0:03:56- I need a little whisk. - I've got one. I'll do it.
0:03:56 > 0:03:58So, we pull all this together.
0:03:58 > 0:04:02- And, Paul, are you using, of course, Irish salmon?- Of course.
0:04:02 > 0:04:05Always Irish. The lobster is going to be Irish, too.
0:04:05 > 0:04:08When we have that, right?
0:04:08 > 0:04:09Sardines, maybe Irish.
0:04:09 > 0:04:10Maybe not.
0:04:12 > 0:04:16With the salmon, one of the things I like to do is remove this little -
0:04:16 > 0:04:20what we call this is the bloodline - at the back of this.
0:04:20 > 0:04:25And it just makes it a little bit more refined and a little bit...
0:04:28 > 0:04:31I prefer the flavour without that little bloodline.
0:04:31 > 0:04:33I'm going to pop this under the grill.
0:04:33 > 0:04:36You're making sure I get going, aren't you? Good man.
0:04:36 > 0:04:39He knows exactly what he's doing. You love this dish, don't you, James?
0:04:39 > 0:04:41Yeah. But it took too long in rehearsal,
0:04:41 > 0:04:44- that's why I'm cooking most of it. - I know. You're motoring.
0:04:44 > 0:04:46You're flying along. So...
0:04:49 > 0:04:53This dish was made famous by Nobu,
0:04:53 > 0:04:58and he does a dish in his restaurant called black cod.
0:04:58 > 0:05:00Alaskan black cod, isn't it?
0:05:00 > 0:05:02And it's a completely different fish
0:05:02 > 0:05:06but salmon is also one of the fish that really suits it.
0:05:06 > 0:05:08Completely different price as well, isn't it, really?
0:05:08 > 0:05:10Oh, I mean, yes, that's a very expensive dish.
0:05:10 > 0:05:12Do you prefer oily fish rather than...?
0:05:12 > 0:05:14And oily fish tends to work better for this.
0:05:14 > 0:05:17The Japanese, they'll sort of wrap it in cheesecloth,
0:05:17 > 0:05:20leave it for two, three, four days, and then they cook it.
0:05:20 > 0:05:23This one, I kind of like to leave maybe overnight
0:05:23 > 0:05:27or maybe an extra day. In the fridge.
0:05:27 > 0:05:30- Thank you, James. Thank you. - One we prepared earlier.- Next.
0:05:32 > 0:05:37So, next, I'm going to show you the pickle marinade.
0:05:39 > 0:05:41- Are you in a hurry to get home?- No!
0:05:41 > 0:05:43LAUGHTER
0:05:43 > 0:05:46Is there a party or something after, at your house tonight?
0:05:46 > 0:05:48- Could that be? - Possibly. There you go.
0:05:48 > 0:05:51- There is a party at James's house. - Just get on with it!
0:05:51 > 0:05:53- We're there.- We're coming.
0:05:53 > 0:05:56So, for the pickle, what we do, we take the vegetables, which is
0:05:56 > 0:05:58the cucumber, the chillies...
0:05:58 > 0:06:01These are dried shiitake that we've soaked in water
0:06:01 > 0:06:03and finely sliced and they work really well for this.
0:06:03 > 0:06:06Give them a good salting and then you want to let that sit
0:06:06 > 0:06:10for about half an hour so, if you could all come back in half an hour.
0:06:10 > 0:06:15- No. We've got one in the fridge, yeah?- No. We're just going to use...
0:06:15 > 0:06:19- This one has been done for half an hour.- Has it?- Yes.
0:06:19 > 0:06:22- This one has been done for half an hour.- So you just rinse it off.
0:06:22 > 0:06:25Hold on a second. I've got one that's done for half an hour.
0:06:25 > 0:06:29- That's the one.- Yeah. And then we just rinse this off.- Yeah. Yeah.
0:06:29 > 0:06:32So, now I'm going to make the pickle which we're going to
0:06:32 > 0:06:33put on top of the cucumber.
0:06:33 > 0:06:37So, in goes some rice wine vinegar, some sugar,
0:06:37 > 0:06:39a little bit of salt.
0:06:40 > 0:06:43Can you use different mushrooms, Paul?
0:06:43 > 0:06:47Yeah, I really like the black ones. You know, the trompette de la mort.
0:06:47 > 0:06:50The black chanterelle. It looks really dramatic.
0:06:50 > 0:06:55- So what's this we're making here? This one.- This is the...- The pickle.
0:06:55 > 0:06:59How do you work this stove, James?
0:06:59 > 0:07:01- I've broken the stove. - You've broken it!
0:07:01 > 0:07:03I think I need to go!
0:07:06 > 0:07:10- Oh, there you go.- See, I fixed it.
0:07:10 > 0:07:13So we just dissolve that and then that goes on...
0:07:13 > 0:07:15- Do you want any sugar in there? - The sugar's gone in already.
0:07:15 > 0:07:18- That one goes with the...- OK.
0:07:18 > 0:07:19On it goes.
0:07:19 > 0:07:22That's going to sit for about ten minutes and then we drain it off.
0:07:22 > 0:07:26Got one that we've done. Ten minutes.
0:07:26 > 0:07:28Ten minutes, then we drain it off.
0:07:28 > 0:07:31OK, now, we're going to serve this with sushi rice, which is
0:07:31 > 0:07:35- made with beautiful short grain rice. - So, tell us how to get this right
0:07:35 > 0:07:36cos it's an exact science for them.
0:07:36 > 0:07:39The Japanese are obsessive about this. Sometimes you have to cook rice
0:07:39 > 0:07:42for a year before you're allowed to do anything else
0:07:42 > 0:07:43in the Japanese kitchen.
0:07:43 > 0:07:45So you wash it about three or four times until the water runs clear
0:07:45 > 0:07:48then you let it sit and drain in a colander for about half an hour,
0:07:48 > 0:07:51then about equal quantities of water,
0:07:51 > 0:07:54boil it for about 10-12 minutes,
0:07:54 > 0:07:57with a lid and then let it sit and rest for about 10-15 minutes.
0:07:57 > 0:07:59Although this is going to be sticky
0:07:59 > 0:08:02but it's the type of rice, it's not... You wash the starch off.
0:08:02 > 0:08:03It's a little bit sticky but it's lovely.
0:08:03 > 0:08:06So, to make it into sushi rice, which is
0:08:06 > 0:08:11that beautiful sort of vinegared, salty, sweet -
0:08:11 > 0:08:15rice wine vinegar, sugar and salt.
0:08:15 > 0:08:18That makes the little sushi rice dressing.
0:08:18 > 0:08:22You can actually buy this in a bottle, you know, all ready to go.
0:08:22 > 0:08:25So, normally, with the sushi rice, what they do,
0:08:25 > 0:08:29they put the rice in a wide bowl, they cut the dressing through it.
0:08:29 > 0:08:32But we're just going to serve it warm, so a couple of tablespoons.
0:08:32 > 0:08:36- I've seen them with a board as well, haven't they?- They fan it.
0:08:36 > 0:08:39- Yeah.- Yeah. Because they want to cool it down as quickly as possible.
0:08:39 > 0:08:41But we are just going to mix it through lightly.
0:08:41 > 0:08:43How's the salmon?
0:08:43 > 0:08:46If that salmon's burnt, James!
0:08:47 > 0:08:50- Perfect. - So, is it just normal rice, then?
0:08:50 > 0:08:52- No, it's short grain rice.- OK.
0:08:52 > 0:08:55This would be a great dish for you.
0:08:55 > 0:08:57- I did this dish with you especially in mind.- Thank you.
0:08:57 > 0:09:02This is, you know, you've got your protein, it's low fat, it's got...
0:09:02 > 0:09:04- Rice.- ...beautiful salmon. - Mushrooms.
0:09:04 > 0:09:06- Happy with that? - Yeah, it's a good one.- Perfect.
0:09:06 > 0:09:08Right, I'll just pop that there.
0:09:08 > 0:09:10You can choose whichever one you want.
0:09:10 > 0:09:12Are you going to make me rice balls, James?
0:09:12 > 0:09:15- Yeah, I've done everything else, so why not?- Yeah, yeah.
0:09:15 > 0:09:19I'm going to drain this off. Just to prove that I...
0:09:19 > 0:09:22Right, I'm going to use some water just to keep my hands from sticking.
0:09:22 > 0:09:25Because it's a Japanese inspired dish, you want to try
0:09:25 > 0:09:28to be a little bit careful with your presentation.
0:09:28 > 0:09:32They take great pride in their presentation in Japan
0:09:32 > 0:09:35and they're very good at it.
0:09:35 > 0:09:38So keep it nice and tight.
0:09:38 > 0:09:40There's one.
0:09:40 > 0:09:42There's one. Good man.
0:09:42 > 0:09:44We are just going to sprinkle these
0:09:44 > 0:09:48- with a little bit of toasted black and white sesame seeds.- Right.
0:09:51 > 0:09:52- Good man.- There you go.
0:09:52 > 0:09:56- So they've just been toasted in a dry frying pan?- Yeah.
0:09:57 > 0:09:59A couple of little rice balls.
0:09:59 > 0:10:01A little bit of pickled ginger on top.
0:10:04 > 0:10:08Some of the sushi that the Japanese serve is sort of cooked fish.
0:10:08 > 0:10:11Something like the glazed eel kabayaki sort of thing
0:10:11 > 0:10:15on top of the sushi rice and so it really suits it nicely.
0:10:15 > 0:10:17A little bit of cress.
0:10:17 > 0:10:20- So the idea is, serve that rice warm, that's what you want?- Yeah.
0:10:20 > 0:10:25And a little bit of this spicy Japanese seven spice pepper as well.
0:10:25 > 0:10:27Nanami Togarashi.
0:10:27 > 0:10:30- And that's our miso-glazed salmon... - There you go.
0:10:32 > 0:10:33A bit of extra sauce.
0:10:33 > 0:10:37Miso-glazed salmon with pickled cucumber and sushi rice.
0:10:37 > 0:10:39Looks spectacular.
0:10:44 > 0:10:47- You can bring it over. There you go.- Yeah.
0:10:47 > 0:10:50- You get to dive into this one, first of all.- Fit for a Dame.
0:10:50 > 0:10:52This is brilliant. I just get to eat all the time.
0:10:52 > 0:10:55I mean, how cool is...? Oh, my word. Lovely.
0:10:55 > 0:10:57I've got rice between my fingers, but...
0:10:57 > 0:10:59LAUGHTER
0:10:59 > 0:11:02- Do I tuck in, do I?- Dive into that. - I know I'm going to like it.
0:11:02 > 0:11:04The secret is cooking under the grill, so you get that
0:11:04 > 0:11:07caramelisation on the top. Cos there's a lot of sugar on there.
0:11:07 > 0:11:09Very sweet, yeah.
0:11:09 > 0:11:12That second glazing really gives you the flavour
0:11:12 > 0:11:13with every mouthful of salmon.
0:11:15 > 0:11:18- Convinced?- You want some, don't you?- Yeah. Feel free!
0:11:18 > 0:11:21- What do you reckon?- Lovely. Oh, yeah, no, this is my perfect meal.
0:11:21 > 0:11:23This is awesome.
0:11:27 > 0:11:30Now, that was a stunning way to cook salmon.
0:11:30 > 0:11:32Coming up, I pan fry a fillet of lemon sole
0:11:32 > 0:11:34for actress Olivia Hallinan,
0:11:34 > 0:11:37after Rick Stein shares with us some tastes of the sea.
0:11:39 > 0:11:42Ah, seaweed smells from sandy caves
0:11:42 > 0:11:46And time and mist in whiffs
0:11:46 > 0:11:49Incoming tide, Atlantic waves
0:11:49 > 0:11:51Slapping the sunny cliffs
0:11:51 > 0:11:54Larks' song and sea sounds in the air
0:11:54 > 0:11:57And splendour, splendour everywhere.
0:12:00 > 0:12:02I like that verse by Betjeman so much
0:12:02 > 0:12:06that actually I've put it on the back of my menus in the restaurant.
0:12:06 > 0:12:09I think it gives a true picture with all the wonderful
0:12:09 > 0:12:12sort of salty points of detail of the Camel estuary.
0:12:16 > 0:12:19In fact, miles from the sound of the sea,
0:12:19 > 0:12:22where the silvery snake of the estuary curls to sleep,
0:12:22 > 0:12:24as Betjeman once said,
0:12:24 > 0:12:28amongst all this gloopy mud, Jenny Green,
0:12:28 > 0:12:31who gets all our wild herbs and mushrooms -
0:12:31 > 0:12:36in fact, a real hunter gatherer, and a perfect subject for Betjeman -
0:12:36 > 0:12:38gathers samphire.
0:12:38 > 0:12:40I love being out in nature.
0:12:40 > 0:12:42I love being outdoors.
0:12:42 > 0:12:44It's not just the picking of the food,
0:12:44 > 0:12:46although primarily I'll do that.
0:12:46 > 0:12:50I mean, look at the scenery and the birds and the wildlife you see.
0:12:50 > 0:12:53I mean, I see things other people will never see.
0:12:57 > 0:12:59You can't buy this. You can't buy this anywhere.
0:12:59 > 0:13:02You can't go to a supermarket and get it, so if you want it,
0:13:02 > 0:13:05you have to come across the marshes and pick it yourself.
0:13:05 > 0:13:10When it's cooked, the outside becomes almost like cooked pea pods
0:13:10 > 0:13:13and when you put it in your mouth and pull it through your teeth,
0:13:13 > 0:13:19you're left with very fibrous innards. Whatever that's called.
0:13:19 > 0:13:23So, just dip it in your butter, like that,
0:13:23 > 0:13:27pull it through your teeth, and all this lovely fleshy stuff comes off.
0:13:27 > 0:13:31It tastes lovely. Really sumptuous, really.
0:13:31 > 0:13:34That sort of food that people
0:13:34 > 0:13:36would pay a lot of money for, I should think.
0:13:36 > 0:13:41One of the great joys of a seaside holiday in Britain is catching fish.
0:13:41 > 0:13:45Everybody has such fascination with standing on a quayside,
0:13:45 > 0:13:47looking over and waiting for a bite.
0:13:51 > 0:13:54I think mackerel are a deeply underrated fish.
0:13:54 > 0:13:57I think it's cos they're so easy to catch, people sort of regard them
0:13:57 > 0:14:02as, you know, a bit like the sort of Ford Escort of the fish world.
0:14:02 > 0:14:06But in fact, a fresh mackerel is a total delight.
0:14:06 > 0:14:10You tell my son, Charles, that there isn't something special about a mackerel.
0:14:10 > 0:14:13I am just going to whip the two fillets off this.
0:14:13 > 0:14:17I don't even bother to gut or wash these fish when they are straight out of the sea like this.
0:14:17 > 0:14:19There's no need to whatsoever.
0:14:19 > 0:14:21The taste better for being left just like that.
0:14:21 > 0:14:25No problem filleting a fresh mackerel like this at all, they are so firm
0:14:25 > 0:14:30the knife just goes straight through them without any problem at all.
0:14:30 > 0:14:32Drop them into a bit of seasoned flour,
0:14:32 > 0:14:36seasoned with black pepper, salt.
0:14:36 > 0:14:38Some clarified butter in the frying pan.
0:14:38 > 0:14:44Clarified because otherwise it will burn when you fry the fillet.
0:14:45 > 0:14:47And leave them to cook.
0:14:47 > 0:14:50While I'm frying those, I'll cut up some dill
0:14:50 > 0:14:53which I'll sprinkle over those cooked mackerel fillets.
0:14:53 > 0:14:56I want to tell you a thing or two but you don't always have to
0:14:56 > 0:14:59put mint in with new potatoes, you can put dill in,
0:14:59 > 0:15:03the Swedish do it and it gives them a lovely, unusual flavour.
0:15:03 > 0:15:06Those mackerel have fried quite enough on one side,
0:15:06 > 0:15:08I will turn them over.
0:15:08 > 0:15:12As they are so fresh they are frying in a deliciously squat sort of way.
0:15:12 > 0:15:15When they are older, they go much more long
0:15:15 > 0:15:20and they are sort of stumpy and look very appetising like that.
0:15:20 > 0:15:22Four delicious fillets.
0:15:24 > 0:15:26I would say this is a nice,
0:15:26 > 0:15:29good-sized main course for one hungry person.
0:15:32 > 0:15:35Just a little bit of dill on the fillets,
0:15:35 > 0:15:37maybe on the potatoes as well.
0:15:37 > 0:15:39And just a little bit of lemon juice on there
0:15:39 > 0:15:43and maybe just a couple of little pieces of lemon as well.
0:15:43 > 0:15:46And that, in my opinion, is real fast food.
0:15:46 > 0:15:49Do not give that to the cat, it is the most perfect fish.
0:15:49 > 0:15:52But it has to be perfectly fresh like that.
0:16:17 > 0:16:20Every country restaurant should have somebody like Jenny Green
0:16:20 > 0:16:21supplying them.
0:16:21 > 0:16:27She's like a heroine from one of Thomas Hardy's more optimistic Wessex novels.
0:16:27 > 0:16:32Although she is an urban person originally, because she's gotten
0:16:32 > 0:16:36so into her life in the country she seems to fit perfectly.
0:16:38 > 0:16:41Well, I'm looking for fallen logs first of all.
0:16:41 > 0:16:45When I find a fallen log, I know there's a chance
0:16:45 > 0:16:47there'll be oysters on it.
0:16:47 > 0:16:50It's usually beech, they seem to like beech for some reason
0:16:50 > 0:16:53so if I am going through a field I look for old tree stumps
0:16:53 > 0:16:56or logs on the ground, and this time of the year,
0:16:56 > 0:17:00nine times out of ten I will find oyster fungus on them.
0:17:00 > 0:17:04And in profusion like this. They seem to breed, almost.
0:17:04 > 0:17:06There are masses of them.
0:17:06 > 0:17:08They're much nicer than the shop, well,
0:17:08 > 0:17:12all wild mushrooms are much nicer than shop-bought fungi.
0:17:12 > 0:17:17They have a very perfumed scent and a wonderful delicate flavour.
0:17:17 > 0:17:21I have to go out every day looking for wild food.
0:17:21 > 0:17:25I do it because, A, the type of things I pick and eat,
0:17:25 > 0:17:27and my children,
0:17:27 > 0:17:30you can't get them in supermarkets. You simply can't buy it.
0:17:30 > 0:17:32If you want it you have to get it yourself.
0:17:32 > 0:17:38In this field alone, we could live here, set up a little campfire
0:17:38 > 0:17:41and we could eat all the way around this field
0:17:41 > 0:17:44There's food in abundance but other people just walk past it.
0:17:44 > 0:17:46They don't know it's here.
0:17:46 > 0:17:50This is a great autumnal dish, John Dory and wild mushrooms.
0:17:50 > 0:17:52In this case I am using chanterelles, which are
0:17:52 > 0:17:54even better than oyster mushrooms.
0:17:54 > 0:17:59I need a dark, almost beefy stock for this and in goes a mirepoix
0:17:59 > 0:18:01of carrot, onion and celery.
0:18:01 > 0:18:06And into that goes some dried ceps for that slightly beefy flavour
0:18:06 > 0:18:08which comes from dried wild mushrooms.
0:18:08 > 0:18:11Thyme and celery herb.
0:18:11 > 0:18:15Now, we add some balsamic vinegar for a slight tartness and colour,
0:18:15 > 0:18:19and then some Pineau de Charentes, a sweet wine from the Cognac area.
0:18:19 > 0:18:24Some chilli, just a little bit, and finally a good, rich chicken stock.
0:18:25 > 0:18:30So, we leave that to cook for about 30 minutes to simmer away.
0:18:30 > 0:18:33Now we are going to caramelise the garlic and shallots.
0:18:33 > 0:18:35Bang some butter in this hot pan.
0:18:35 > 0:18:39In goes the garlic and the shallots, both cut to about the same size
0:18:39 > 0:18:41so they will cook at the same sort of speed.
0:18:41 > 0:18:45I want to get this really, really hot to bring out the natural sugars
0:18:45 > 0:18:48in the garlic and shallots and also add some sugar as well.
0:18:48 > 0:18:52I have no qualms about using plenty of sugar in savoury dishes
0:18:52 > 0:18:57as long as they are balanced with tart things like wine, lemon juice, or salt.
0:18:57 > 0:19:02I need lots and lots of temperature there to get those really brown.
0:19:02 > 0:19:06The temptation to pop one in the mouth is simply irresistible.
0:19:07 > 0:19:11I am going to add a little bit more chicken stock and cook that down
0:19:11 > 0:19:15till it's gone to a lovely syrupy glaze, a bit like a sweetie.
0:19:15 > 0:19:18Now to fry off the John Dory, I am looking for colour
0:19:18 > 0:19:20so I have a jumping hot pan here.
0:19:20 > 0:19:24I want to just caramelise the outside of the John Dory.
0:19:24 > 0:19:26I have dark sauce, I want brown sauce,
0:19:26 > 0:19:29everything has to look autumnal and brown,
0:19:29 > 0:19:32but when you cut into the fish you get this lovely
0:19:32 > 0:19:36streak of white in the middle of it which is incredibly satisfactory.
0:19:36 > 0:19:38That's got a nice colour. That's all I want at this stage
0:19:38 > 0:19:40because I will finish off the dish by braising it.
0:19:40 > 0:19:43First of all I will put some of these caramelised
0:19:43 > 0:19:45garlics and shallots into the pan.
0:19:45 > 0:19:50Then the Dory on top and now some thyme on top of that.
0:19:50 > 0:19:52Some of this wonderful dark stock that has been
0:19:52 > 0:19:55simmering for 30 minutes, all over the place,
0:19:55 > 0:19:58we are talking real-time now.
0:19:58 > 0:20:01You can't stop and do it again.
0:20:01 > 0:20:05Lid on. And now for the autumnal chanterelle.
0:20:05 > 0:20:07They're so wonderful.
0:20:07 > 0:20:09Give them a fry to get the flavour out of them.
0:20:09 > 0:20:13I used to be very nervous about mushrooms,
0:20:13 > 0:20:18and Jenny who gets all our mushrooms used to bring out six or seven
0:20:18 > 0:20:21different types, blue ones and black ones.
0:20:21 > 0:20:28All of them, I used to eat a little bit, wait a night and see
0:20:28 > 0:20:30whether I woke up in the middle of the night dying before I would
0:20:30 > 0:20:32give them to any of my customers.
0:20:32 > 0:20:35Shows how dedicated I am to my public!
0:20:38 > 0:20:41Right, we are in a spot of bother here.
0:20:41 > 0:20:43There are people coming through the front door
0:20:43 > 0:20:46so I have to do this a little bit quickly.
0:20:46 > 0:20:48There's that beautiful flavour going on there.
0:20:48 > 0:20:50And the chanterelles as well.
0:20:51 > 0:20:56I just think this is wonderful. A certain amount of hurry.
0:20:56 > 0:20:57Lovely, lovely, lovely.
0:20:57 > 0:21:01There's the phone going, gosh, gosh, gosh. And that is it.
0:21:07 > 0:21:10Two great recipes from Rick there. Wild mushrooms make
0:21:10 > 0:21:13a fantastic sauce to go with fish and are often hard to find,
0:21:13 > 0:21:16especially at this time of year as the season start to end.
0:21:16 > 0:21:19But there are loads of simple sauces you can do with fish
0:21:19 > 0:21:22and I will show you a really simple one right now.
0:21:22 > 0:21:24It's with sorrel and peas, a classic combination.
0:21:24 > 0:21:26I will use this lemon sole.
0:21:26 > 0:21:31Lemon sole is not actually a sole, it is a flounder, like the turbot.
0:21:31 > 0:21:33That part of the family of flatfish.
0:21:33 > 0:21:36But the way you actually fillet it is straightforward.
0:21:36 > 0:21:39There are four fillets on a flatfish,
0:21:39 > 0:21:43and thankfully, this little sole has a nice line down its back.
0:21:43 > 0:21:45What we can do is follow that line with the knife,
0:21:45 > 0:21:50until your knife hits the bone. It won't go any further.
0:21:50 > 0:21:53Then all we do is lift off the flesh like that
0:21:53 > 0:21:55and in long cuts.
0:21:55 > 0:21:58Really make sure you have long cuts,
0:21:58 > 0:22:01otherwise you end up ripping the fillet. Like that.
0:22:01 > 0:22:03This just comes off.
0:22:03 > 0:22:08Easy as that. I can see you looking as if, I am never going to do that.
0:22:08 > 0:22:09You never know.
0:22:09 > 0:22:12You've tried some unusual food while you've been acting.
0:22:12 > 0:22:13I have!
0:22:13 > 0:22:18- One of my first jobs, I had to eat snails.- Snails?
0:22:18 > 0:22:21It was a CBBC drama, I remember sitting at the table,
0:22:21 > 0:22:26- it was a French episode, and I got to...- And?
0:22:26 > 0:22:29- No.- Never again?
0:22:29 > 0:22:33But I could say to my friends that I had eaten snails.
0:22:33 > 0:22:36Those years and years of practice have done you a world of good.
0:22:36 > 0:22:40This is straightforward. Straight the way down there.
0:22:40 > 0:22:42Like I said at the top of the show,
0:22:42 > 0:22:45- acting has been in your blood from such a young age.- It has.
0:22:47 > 0:22:49It's kind of, through school,
0:22:49 > 0:22:51I started off in children's television
0:22:51 > 0:22:54and then read drama at university.
0:22:54 > 0:22:58Your mother turned around and said the same thing as my mother told me.
0:22:58 > 0:23:01When I said I wanted to do cooking, she said,
0:23:01 > 0:23:04- "Get yourself a proper job, son." - My mum really encouraged me.
0:23:04 > 0:23:07So I could make her dinner all the time, probably!
0:23:09 > 0:23:12I will leave that little bit on the side.
0:23:12 > 0:23:14In this pan over here,
0:23:14 > 0:23:17I will quickly put my shallots in this pan as well.
0:23:17 > 0:23:19We have some baby onions,
0:23:19 > 0:23:22I will roast those off nice and quickly in the pan
0:23:22 > 0:23:25with a little bit of fresh thyme.
0:23:25 > 0:23:28They'll go straight into the oven, nice and quick.
0:23:28 > 0:23:34- Like I said, your acting has taken you all over the place.- Indeed.
0:23:34 > 0:23:37Currently appearing in this new... Tell us about this new series.
0:23:37 > 0:23:39It's hugely popular.
0:23:39 > 0:23:43Sunday night, 8pm, called Lark Rise To Candleford and it chronicles
0:23:43 > 0:23:45the rivalry between two neighbouring communities,
0:23:45 > 0:23:47Lark Rise and Candleford.
0:23:47 > 0:23:51And my character has been sent off to Candleford to support her family
0:23:51 > 0:23:53by working in the local post office.
0:23:53 > 0:23:58She's having to adapt to a completely new life, new everything, really.
0:23:58 > 0:24:03And is TV where you want to go in your career?
0:24:03 > 0:24:05Most actresses want to go into film.
0:24:05 > 0:24:08I would love to do a really good film,
0:24:08 > 0:24:10I would love to do a bit of everything, really.
0:24:10 > 0:24:13Definitely, film is the top of my list.
0:24:13 > 0:24:17- You certainly have time on your side, aged just 24!- Yes. We'll see.
0:24:17 > 0:24:20I will literally just fry this off.
0:24:20 > 0:24:23These fillets don't take long at all.
0:24:23 > 0:24:25Sole fillets, you have a little bit of butter and olive oil.
0:24:25 > 0:24:28Similar to what Rick did, he used clarified butter,
0:24:28 > 0:24:30which is great if you can get it.
0:24:30 > 0:24:32The Indians use this stuff called ghee,
0:24:32 > 0:24:36which you can actually buy already done, which is clarified butter,
0:24:36 > 0:24:38which is basically, the salt and the impurities
0:24:38 > 0:24:42in the butter that burn, that's why you end up with this brown.
0:24:42 > 0:24:43But if you use olive oil and butter,
0:24:43 > 0:24:46you get a lovely colour to it at the same time.
0:24:46 > 0:24:50A bit of salt, a touch of black pepper. That's going to go on there.
0:24:50 > 0:24:52Oops, that's olive oil. Black pepper.
0:24:52 > 0:24:54Bit of black pepper.
0:24:54 > 0:24:58Very quickly we will make a simple sauce using this sorrel,
0:24:58 > 0:25:04which I will slice. You mentioned unusual things that you tried. Snails wasn't the only thing.
0:25:04 > 0:25:08- I have tried kangaroo pizza.- Where on earth do you try kangaroo pizza?
0:25:08 > 0:25:13In Australia. I was actually with a really good friend of mine and we were travelling for a few months.
0:25:13 > 0:25:18With food, if I know it's something like kangaroo, then I'll say, "No, no, no."
0:25:18 > 0:25:20But she didn't tell me it was kangaroo.
0:25:20 > 0:25:26So there was me munching away on this pizza and afterwards she told me that I had eaten kangaroo.
0:25:26 > 0:25:30- It is quite gamey, a bit like venison.- It's really chewy, yes.
0:25:30 > 0:25:33I actually quite liked it until she told me it was kangaroo
0:25:33 > 0:25:37- and then I said, "Oh, no."- I think I would rather eat this stuff.
0:25:37 > 0:25:42This is sorrel. You've probably never tried this. It's fantastic.
0:25:42 > 0:25:45It needs to be cooked quite carefully
0:25:45 > 0:25:47because it can be quite bitter.
0:25:47 > 0:25:50If you overcook it, not only does it go bitter,
0:25:50 > 0:25:51it goes brown very quickly.
0:25:51 > 0:25:53To make your sauce, it's very straightforward.
0:25:53 > 0:25:57We've got here a touch of wine and reduce that down with the onions.
0:25:57 > 0:26:01A bit of stock, we can use chicken stock or fish stock.
0:26:01 > 0:26:03Just a bit of fish stock.
0:26:03 > 0:26:06The fish, on the other hand, I have literally flipped that over,
0:26:06 > 0:26:08turned the heat off and left it.
0:26:08 > 0:26:12The residual heat from that pan will cook it right the way through.
0:26:12 > 0:26:16Double cream of course. I always double cream all of it.
0:26:16 > 0:26:19Frozen peas. They just go straight in.
0:26:21 > 0:26:22It's really this simple.
0:26:22 > 0:26:25The French do another classic sauce called sauce Albert,
0:26:25 > 0:26:27which is really very good with fish.
0:26:27 > 0:26:30We're talking about fish and sauces.
0:26:30 > 0:26:32It has lettuce, and also, if you put lemon in double cream
0:26:32 > 0:26:35it won't split, if you use single cream, it will split.
0:26:35 > 0:26:40But you use lettuce, peas and horseradish, a great combination,
0:26:40 > 0:26:42with your worst ingredient, trout.
0:26:44 > 0:26:45I like horseradish.
0:26:45 > 0:26:47Because you have the frozen peas,
0:26:47 > 0:26:50when they come to the boil they defrost and cook.
0:26:50 > 0:26:54In with the sorrel and that is it. Salt and pepper.
0:26:54 > 0:26:59Do not cook it any more than that. Otherwise the sorrel will go brown.
0:26:59 > 0:27:00We've got our little shallots here,
0:27:00 > 0:27:03which have been roasted off, which are perfect.
0:27:03 > 0:27:05All we need to do now is serve this.
0:27:05 > 0:27:10If you do overcook sorrel, it goes bitter.
0:27:10 > 0:27:13So literally just warm it through in the pan.
0:27:14 > 0:27:18We can pile this on the plate, it keeps the lovely green colour.
0:27:19 > 0:27:23- And we can pour that on there. - That smells really good.
0:27:23 > 0:27:27It's just literally just the peas, it's a really simple sauce.
0:27:28 > 0:27:31Then you can grab some of your onions, which we've got here.
0:27:31 > 0:27:33A few bits of that on.
0:27:33 > 0:27:38- It's worth getting up on a Saturday morning for, isn't it?- Definitely.
0:27:38 > 0:27:41Then we can grab our bit of fish,
0:27:41 > 0:27:48sole, which is cooked right the way through. Four fillets on there.
0:27:51 > 0:27:54- Wow.- Dive in. Tell us what you think.
0:27:58 > 0:28:01Tell me what you think of sorrel for the first time.
0:28:01 > 0:28:06You might hate it. It shouldn't be bitter if it's just cooked nicely.
0:28:09 > 0:28:12- Silence.- No, that is really good.
0:28:16 > 0:28:19Silence speaks 1,000 words.
0:28:19 > 0:28:22If you would like to try cooking any of the dishes you've seen
0:28:22 > 0:28:26on today's show, they are just a click away at bbc.co.uk/recipes.
0:28:26 > 0:28:29We are looking back at some of the mouthwatering cooking
0:28:29 > 0:28:31from the Saturday Kitchen back catalogue.
0:28:31 > 0:28:35And now get ready for chaos because Gennaro Contaldo is here
0:28:35 > 0:28:37and is cooking an Irish stew, Italian style.
0:28:37 > 0:28:43I am going to cook this slow, a slow-cooked lamb,
0:28:43 > 0:28:48slow-cooked with cherry tomatoes, peas, potatoes, carrots, celery.
0:28:48 > 0:28:51What is the name of the dish?
0:28:51 > 0:28:55- It is Agnello con piselli e patate. - Sounds good to me.
0:28:55 > 0:29:01- It is a stew!- What have we got here? Run through the ingredients?
0:29:01 > 0:29:05We have this fantastic lamb which is lovely and cut in chunks.
0:29:05 > 0:29:09Then we have onions, carrots and celery.
0:29:09 > 0:29:14We have fresh peas, tomato, potato, chilli, garlic and anchovies.
0:29:14 > 0:29:18- Plus you will prepare for me some lovely crusty bread.- I am.
0:29:18 > 0:29:22First thing is first, we can start and I need to put some
0:29:22 > 0:29:27extra virgin olive oil, which is a branded olive oil, Antonio say.
0:29:27 > 0:29:28What are you eating?
0:29:28 > 0:29:35- What I'm eating? The fish.- Is it the fish and chips still?- It is lovely.
0:29:37 > 0:29:40- Best dish I have had for a long time.- You like that one?- Yes.
0:29:42 > 0:29:45For me it represents Britain.
0:29:45 > 0:29:47It represents Britain.
0:29:47 > 0:29:50This is what he say all the time when I cook the best one,
0:29:50 > 0:29:58just that season a little bit with the salt. And then mix, mix, mix.
0:29:58 > 0:30:02- Once it is mixed...- You have shoulder of lamb, by the looks of things.
0:30:02 > 0:30:05Shoulder of lamb. You can use any part of lamb.
0:30:05 > 0:30:10But the shoulder is nice, because the shoulder has a little bit of fat,
0:30:10 > 0:30:14it takes a little bit longer to cook but fantastic flavour.
0:30:14 > 0:30:18- Shoulder or neck fillet..- Neck as well. Everything that goes in.
0:30:18 > 0:30:22Nicely. Turn the gas on. Turn that one on.
0:30:24 > 0:30:26It's gone down the side there.
0:30:26 > 0:30:30Did you think I will collect the carrot? I'll do it.
0:30:30 > 0:30:33There we go. I don't want to do it.
0:30:34 > 0:30:36Then, start with that one.
0:30:36 > 0:30:39You make sure you seal it.
0:30:39 > 0:30:44Not seal it, no, you sweat them. Not too much.
0:30:44 > 0:30:47At this stage, add some anchovies.
0:30:47 > 0:30:52Look how much anchovies are there. That's good.
0:30:52 > 0:30:55Stir them with the anchovies inside and do not be afraid of them.
0:30:56 > 0:31:02- Anchovies and lamb are a great combination.- It is. And mince. Put in some garlic.
0:31:03 > 0:31:08Leave them all together, they have to cook very slowly.
0:31:08 > 0:31:12When it is sweat, get all the mix inside.
0:31:12 > 0:31:15Which I season with salt and pepper.
0:31:15 > 0:31:19- If I make a mistake, to say paper. - Pepper.
0:31:19 > 0:31:23It's got a double D, I don't want to hear it!
0:31:23 > 0:31:25Seal them, seal them nice.
0:31:25 > 0:31:29I watched the programme the other day, wasn't a lot of cooking got done.
0:31:29 > 0:31:32There was a lot of cooking got done!
0:31:32 > 0:31:36I watched, you were there with no tops on.
0:31:36 > 0:31:39Cooking in the sunshine.
0:31:40 > 0:31:47- Do you know what I mean?- It was his idea! We were supposed to go down...
0:31:47 > 0:31:49You looked like a pair of space hoppers.
0:31:52 > 0:31:57- You don't have a clue what space hoppers are.- I think I have an idea.
0:31:57 > 0:32:04- You haven't got a clue. - What is a space...? What is it? - A space hopper.
0:32:04 > 0:32:06Just carry on.
0:32:08 > 0:32:10Then you've got half a glass of wine.
0:32:12 > 0:32:18Vinegar, if you ask Antonio why you put vinegar inside there.
0:32:20 > 0:32:23- Why do you put vinegar inside? - I have no idea!
0:32:23 > 0:32:24LAUGHTER
0:32:25 > 0:32:27It is an invention of Mr Contaldo.
0:32:27 > 0:32:33It is not an invention! It makes it a little bit tastier, the lamb tastes a little bit wilder.
0:32:34 > 0:32:39- Mutton goes as well. - But it's lamb, not mutton.
0:32:39 > 0:32:43I don't want to say anything. I have had this complaint for a long time.
0:32:43 > 0:32:47Why you put it, it is a fantastic dish.
0:32:47 > 0:32:50- If you tell me it enhance the flavour, OK.- That is what I said!
0:32:50 > 0:32:54- But not change anything. - Not change anything!
0:32:54 > 0:33:01- Then you have chilli inside. Then you have fantastic thyme.- Some thyme.
0:33:01 > 0:33:03Why is the thyme fantastic?
0:33:03 > 0:33:08It has a lovely smell, lovely flavour and mixed with the lamb, carrots,
0:33:08 > 0:33:16- and thyme, rosemary, garlic, it is fantastic.- OK.
0:33:16 > 0:33:18Go on, go on!
0:33:19 > 0:33:23Tell us about your business that you are doing outside filming
0:33:23 > 0:33:27and everything else, because you are busy running the 15,
0:33:27 > 0:33:31training the guys at 15 and all of Jamie's Italians as well.
0:33:31 > 0:33:35It is indeed. 15 is very dear to us.
0:33:35 > 0:33:41The foundations, they always need help and we are always there to help them.
0:33:41 > 0:33:45Plus running around. Jamie's Italian. Bless them.
0:33:45 > 0:33:49I train all the chefs. Not just me.
0:33:49 > 0:33:52We have quite a few people, like my good friend Jules,
0:33:52 > 0:33:54always there with me.
0:33:54 > 0:34:00Plus we do many other things. Me and Antonio look after the family.
0:34:00 > 0:34:02- Yeah.- OK. Any more?
0:34:02 > 0:34:03That's it.
0:34:03 > 0:34:07- You've got a book out as well with this series.- Yeah.- Yeah.
0:34:07 > 0:34:09Two Greedy Italians. Come on, Antonio.
0:34:09 > 0:34:11Well worth buying, obviously.
0:34:13 > 0:34:15- Two Greedy...- I guessed that.
0:34:15 > 0:34:17..Italians.
0:34:18 > 0:34:21- Right, have you finished with...? - We're nearly there.
0:34:21 > 0:34:24- OK, let me help you. - Fresh peas.- Fresh peas.
0:34:24 > 0:34:28This time of the year is fantastic to use fresh peas.
0:34:28 > 0:34:32If you don't have fresh peas when you do this dish in the winter time,
0:34:32 > 0:34:34frozen peas, they're also good.
0:34:36 > 0:34:39Mine aren't ready in the garden. My peas are only about that high.
0:34:39 > 0:34:44Have you discovered that sometimes if you buy peas far in the season,
0:34:44 > 0:34:49they are so hard and so big that it's better to buy the frozen ones.
0:34:49 > 0:34:51Tell me, why don't you put potato...?
0:34:51 > 0:34:55- I was going to say, I was going to...- If you put the potato inside.
0:34:55 > 0:34:56No need to peel them?
0:34:58 > 0:35:01Don't need to peel it. Don't need to peel at all.
0:35:02 > 0:35:08Just make sure they're nice and clean. Just have them all inside.
0:35:08 > 0:35:10It's such an easy dish to do. Everybody can do it.
0:35:10 > 0:35:12Just put everything inside.
0:35:12 > 0:35:16- I need these for the leftover. - You do need those for the leftover.
0:35:16 > 0:35:18You can put some on top. Just a few.
0:35:18 > 0:35:20OK. Water?
0:35:20 > 0:35:21Yeah, water just goes in.
0:35:23 > 0:35:30A whole glass of water. Leave the potato on top for this minute.
0:35:30 > 0:35:34Then lower the gas to minimum temperatures.
0:35:35 > 0:35:38- Cover. Are you ready? - Yeah.
0:35:38 > 0:35:41OK, let's put this one away. Have you done my bread? Yes, you have done.
0:35:41 > 0:35:45- I've done it. I did it about 15 minutes ago.- Are you sure? OK.
0:35:45 > 0:35:48- Can I have that plate. - Fresh peas in this one, yeah?
0:35:48 > 0:35:51Yeah, little fresh peas go inside.
0:35:53 > 0:35:57OK. After 50 minutes, after about 45 minutes, don't break it.
0:35:57 > 0:35:59This is what you get.
0:35:59 > 0:36:01Let's move this one from here.
0:36:01 > 0:36:02I move this one on top here.
0:36:04 > 0:36:05Oh, my God.
0:36:08 > 0:36:10Whoa! I'm cooking so good.
0:36:12 > 0:36:13Do you want some butter in there?
0:36:13 > 0:36:17No, I don't want butter. I need some olive oil.
0:36:17 > 0:36:18Why don't you taste it first?
0:36:18 > 0:36:23Why do you have to tell yourself about yourself that you are cooking?
0:36:23 > 0:36:25- Let us tell other people. - I wanted to make sure...
0:36:25 > 0:36:27Let them taste the food first.
0:36:27 > 0:36:30Do you want some salt and pepper in there?
0:36:30 > 0:36:33No, I don't want much. I don't want salt now.
0:36:35 > 0:36:37- No salt and pepper.- No salt.
0:36:37 > 0:36:40I did it already, the anchovies already there.
0:36:40 > 0:36:42I actually can put a little bit of pepper on top.
0:36:42 > 0:36:43HE GASPS
0:36:49 > 0:36:52When God made Italy, he looked from afar. He said, "It's too beautiful.
0:36:52 > 0:36:55"I need to balance it and create the Italians."
0:36:55 > 0:36:57LAUGHTER
0:37:02 > 0:37:07Two crusts of this fantastic ciabatta. Where's the olive oil?
0:37:07 > 0:37:10Drizzle over olive oil on top.
0:37:10 > 0:37:15This is agnello con piselli patate fresche.
0:37:15 > 0:37:19- So it is lamb stew. - Lamb stew and peas. There you go.
0:37:24 > 0:37:27It's in need of some butter though, isn't it, Chef?
0:37:27 > 0:37:30- It doesn't need butter! - I'm only joking.
0:37:30 > 0:37:32Over here. There you go. Dive into that one.
0:37:34 > 0:37:39My mum used to make lamb stew. It didn't look dissimilar to this.
0:37:39 > 0:37:42It didn't look different. We didn't have the garlic bread.
0:37:42 > 0:37:44We didn't have the anchovies.
0:37:44 > 0:37:46But the anchovies break down anyway.
0:37:46 > 0:37:48You blokes, you put anchovies in everything.
0:37:48 > 0:37:51I didn't put anchovies in it. It was these two.
0:37:51 > 0:37:53What was it you put anchovies in earlier?
0:37:53 > 0:37:58The anchovy is a very nice flavour and it doesn't taste fishy
0:37:58 > 0:38:00if you put a little bit.
0:38:00 > 0:38:02The Romans used quite a lot of it.
0:38:04 > 0:38:06Salty, is that why you use it?
0:38:06 > 0:38:10- Gennaro, it looks very Irish to me. - It looks very Irish to me.
0:38:10 > 0:38:12Like Irish stew.
0:38:17 > 0:38:19What a great one-pot wonder.
0:38:19 > 0:38:22I'm glad Antonio enjoyed his fish and chips.
0:38:22 > 0:38:23It's Keith Floyd time now.
0:38:23 > 0:38:26Today he's on the hunt for sprats and a mackerel.
0:38:26 > 0:38:29Oh, and he meets a young chef working in Padstow,
0:38:29 > 0:38:32who goes by the name of Mr Rick Stein.
0:38:33 > 0:38:37Ignored by gastronauts, the poor sprat has little chance.
0:38:37 > 0:38:41To add insult to injury after an unscheduled stop on the A38,
0:38:41 > 0:38:43this lot won't even get into a tin of cat food.
0:38:46 > 0:38:49But actually, these nutritious fish are inexpensive and tasty.
0:38:49 > 0:38:53Forget the sardine, a smoked sprat makes a smashing cocktail snack,
0:38:53 > 0:38:57and they're delicious lightly fried.
0:38:57 > 0:38:59There we are. Couple of moments. Just turn them over.
0:38:59 > 0:39:02Use your fingers if you're worried about anything.
0:39:05 > 0:39:07I think at the same time we'll just give another grind
0:39:07 > 0:39:09of pepper while they're still in the pan.
0:39:11 > 0:39:12There we are.
0:39:14 > 0:39:16Sprinkle a little parsley over them.
0:39:19 > 0:39:21If you'll just bear with me for a moment...
0:39:21 > 0:39:24light squeeze of lemon juice.
0:39:27 > 0:39:29Another couple of seconds and they'll be ready to eat
0:39:29 > 0:39:32as a really delightful appetiser, or indeed double them up,
0:39:32 > 0:39:34have a whole plateful and make a meal of it.
0:39:34 > 0:39:36Whichever way you like.
0:39:36 > 0:39:40Of course, glass of dry cider or glass of white wine or whatever.
0:39:40 > 0:39:42Even brown bread and butter and a cup of tea
0:39:42 > 0:39:43go down very well with that too.
0:39:43 > 0:39:48This is food for everybody, not just the gastronauts, but for everybody.
0:39:50 > 0:39:54There we are. Couple of moments and the sprat - cooked beautifully.
0:39:57 > 0:40:00You'll probably be sitting in your living rooms now
0:40:00 > 0:40:04reminiscing about the sardines you had on your Mediterranean holiday,
0:40:04 > 0:40:07thinking, "Why can't we get food like that in England?"
0:40:07 > 0:40:09Well, the point is we can.
0:40:09 > 0:40:10The humble sprat, seven,
0:40:10 > 0:40:13sardines, for me at least, nil. Try them.
0:40:17 > 0:40:20It is really beautiful. For the price, who needs sardines?
0:40:24 > 0:40:26So off I go again,
0:40:26 > 0:40:28this time to Padstow in north Cornwall
0:40:28 > 0:40:30'where I'm happily anticipating a lunch of bass
0:40:30 > 0:40:34'with one of the most agreeable cooks I've met in a very long time.'
0:40:34 > 0:40:36It's coming in really well, now.
0:40:36 > 0:40:39Every day, the line fishermen are catching them.
0:40:39 > 0:40:41So they're coming in in small quantities,
0:40:41 > 0:40:45which means they're sold quickly and they're nice and fresh.
0:40:45 > 0:40:46'After a lesson in selecting bass,
0:40:46 > 0:40:48'we bought some fresh line-caught fish,
0:40:48 > 0:40:50'even though they cost a little more,
0:40:50 > 0:40:53'and stopping only briefly for a pint and a packet of crisps,
0:40:53 > 0:40:56'we got down to the serious business of cooking bass with a vengeance.'
0:41:00 > 0:41:02One of the most important things about Floyd On Fish
0:41:02 > 0:41:04is the drinking that goes with it,
0:41:04 > 0:41:08because no good cooking comes without good drinking.
0:41:08 > 0:41:10Today we've conned our way into one of the best kitchens
0:41:10 > 0:41:11in the West Country,
0:41:11 > 0:41:14in fact, probably one of the best kitchens in England,
0:41:14 > 0:41:18certainly according to the RAC, the Sunday Times, Egon Ronay, et al.
0:41:18 > 0:41:22Rick Stein's restaurant here in Padstow was voted one of the best,
0:41:22 > 0:41:25in fact THE best seafood restaurant in the country,
0:41:25 > 0:41:27so what better place could we come to
0:41:27 > 0:41:30to cook my favourite fish, which is a bass?
0:41:30 > 0:41:34For me, this is the king of fish. You can grill it, you can steam it.
0:41:34 > 0:41:37You can cook it in fennel, flaming with Armagnac.
0:41:37 > 0:41:40You can cook it in a bouille, that classic Mediterranean dish.
0:41:40 > 0:41:42You can roast it, Rick tells me, too.
0:41:42 > 0:41:44That's what we're going to do with this one.
0:41:44 > 0:41:45He's going to show us how to do it.
0:41:45 > 0:41:47Rick, you'd better come into the body of the cook.
0:41:47 > 0:41:49If I may say on behalf of us,
0:41:49 > 0:41:52I'm sorry we've ripped you off in this way.
0:41:52 > 0:41:54- Welcome to your kitchen. - Cheers.
0:41:54 > 0:41:57- The wine is very nice. - It jolly well is, isn't it?
0:41:57 > 0:41:59Tell me... Tell me all.
0:41:59 > 0:42:02Right, well, what I'm going to do is roast or bake...
0:42:02 > 0:42:07I call it roasting on the menu cos it sounds unusual to roast a fish.
0:42:07 > 0:42:08Does that freak the customers?
0:42:08 > 0:42:13Well, I think it gets some raised eyebrows because it seems odd.
0:42:13 > 0:42:14But we do roast it.
0:42:14 > 0:42:18We put it in a hot oven and baste it, as you would roasted joint.
0:42:18 > 0:42:22I'm going to stuff it with ordinary root vegetables.
0:42:22 > 0:42:25Can I bring the cameraman down to see these vegetables?
0:42:25 > 0:42:27Would you like to explain what we've got here?
0:42:27 > 0:42:30Yes, starting from here we've got celeriac, which is
0:42:30 > 0:42:38like celery but comes in a root form. Carrots, fennel, onion, leeks.
0:42:38 > 0:42:41Here we have sorrel, which we're going to finish the sauce off with.
0:42:41 > 0:42:43A nice tart flavour, the sorrel has,
0:42:43 > 0:42:46which really brings out the flavour of the bass.
0:42:46 > 0:42:48So you've all got that at home, those are the ingredients.
0:42:48 > 0:42:50You could use any root vegetable you fancied.
0:42:50 > 0:42:54- This is Nick's very special recipe. - Rick, dear boy.- Rick.
0:42:54 > 0:42:57Oh, I'm terribly sorry. Once you've seen one cook, you've seen them all.
0:42:57 > 0:43:01- Never mind. I'll call you Charles for the rest of the programme.- Why not?
0:43:01 > 0:43:04Look, this is a television programme, film is very expensive,
0:43:04 > 0:43:05get on with the cooking.
0:43:05 > 0:43:07What I'm going to do is gently sweat
0:43:07 > 0:43:11these root vegetables off in a bit of butter.
0:43:13 > 0:43:16Because the cooking is so quick in the oven, the hot oven
0:43:16 > 0:43:21and the bass, they wouldn't have time to cook as a stuffing.
0:43:21 > 0:43:24I take a few of these vegetables cos we're only going to cook one fish.
0:43:24 > 0:43:28- Which, incidentally, is jolly expensive fish.- It is at the moment.
0:43:28 > 0:43:30It's about £3, £3.50 a pound.
0:43:32 > 0:43:34Excuse this rotten, old pepper grinder,
0:43:34 > 0:43:37but it doesn't half churn out some chunky...
0:43:39 > 0:43:40- Salt?- Salt. Just a bit of salt.
0:43:43 > 0:43:45- On a low heat.- Do you want to come back over here?- Sure.
0:43:45 > 0:43:49Sorry to interfere, but the cameramen do insist on getting photographs
0:43:49 > 0:43:53of what we're doing for the benefit of our viewers, Charles.
0:43:53 > 0:43:54RICK LAUGHS
0:43:54 > 0:43:58OK, they've got to cook away for four or five minutes. Stay with us.
0:43:58 > 0:43:59I'm not going to give you a grinning smile,
0:43:59 > 0:44:02I'm going to have a glass of wine and talk to...Rick
0:44:02 > 0:44:04- about the rest of the process. - Right.
0:44:12 > 0:44:16Sorry, I was thinking, while that's cooking, thinking about these herbs.
0:44:16 > 0:44:19- You want the herbs explained or the weeds?- Take out the weeds.
0:44:19 > 0:44:21I'm terribly sorry, Charles. Rick.
0:44:21 > 0:44:23When I was on a recent holiday in Cornwall,
0:44:23 > 0:44:27all I could see the farmers growing was fields and fields of tyres.
0:44:27 > 0:44:30Here you are, deep in darkest Cornwall.
0:44:30 > 0:44:33How do you get herbs, why do you use them?
0:44:33 > 0:44:3530 seconds, starting from now,
0:44:35 > 0:44:38on the importance of fresh herbs in the kitchen.
0:44:38 > 0:44:42For my style of cookery, which is simple, I'm not involved
0:44:42 > 0:44:48in elaborate cooking at all, herbs are the most important part.
0:44:48 > 0:44:50They've got to be fresh herbs, so I have to grow them myself,
0:44:50 > 0:44:52cos as you probably know, Keith,
0:44:52 > 0:44:55trying to buy herbs in a greengrocers in England is a joke.
0:44:55 > 0:44:58The last load of herbs I bought from a greengrocers,
0:44:58 > 0:45:00which I managed to get sent into France,
0:45:00 > 0:45:04was a small packet of fresh dill which cost me £6.50. OK?
0:45:05 > 0:45:07The tarragon I bought was seven quid.
0:45:07 > 0:45:10There's a lot of incentive to grow your own herbs.
0:45:10 > 0:45:12It's more expensive than certain other substances, isn't it?
0:45:12 > 0:45:13THEY LAUGH
0:45:14 > 0:45:16Also known as herbs.
0:45:16 > 0:45:19- But in your new cookery book, your first cookery book...- Yes.
0:45:19 > 0:45:21..you'll devote a chapter to growing herbs?
0:45:21 > 0:45:24You can't buy them, so you've got to grow them.
0:45:24 > 0:45:29Not just things like this... Can I just reach into my basket?
0:45:29 > 0:45:32Here's something I've just grown for the first time this year.
0:45:32 > 0:45:33It's called Good King Henry, OK?
0:45:33 > 0:45:35And all who sail in him.
0:45:36 > 0:45:38You can use it as a vegetable or a herb.
0:45:38 > 0:45:40It tastes a bit like watercress, a bit like it.
0:45:40 > 0:45:42It is a bit watercress-y.
0:45:42 > 0:45:44Superb with fish, I should think.
0:45:44 > 0:45:47Blanch it and serve it with fish on it. Absolutely wonderful.
0:45:47 > 0:45:48It's brilliant.
0:45:48 > 0:45:50You try and buy that in a shop.
0:45:50 > 0:45:52Just throw the seeds anywhere. There's no problem growing it.
0:45:52 > 0:45:55I reckon that, very finely chopped in vinaigrette
0:45:55 > 0:45:59over oysters and things or raw seafood, would be superb.
0:45:59 > 0:46:00True professional.
0:46:01 > 0:46:02Absolutely perfect.
0:46:02 > 0:46:05How's the pot getting on?
0:46:05 > 0:46:06It seems to be...
0:46:06 > 0:46:09Yeah, they're just nicely...sweated down.
0:46:09 > 0:46:12Cameraman, could you come over, please?
0:46:12 > 0:46:13Soft, but still a bit crunchy, really.
0:46:13 > 0:46:17That's the state we want the vegetables to be in.
0:46:17 > 0:46:19Slightly caramelised.
0:46:19 > 0:46:20It doesn't matter
0:46:20 > 0:46:21that they've slightly burnt,
0:46:21 > 0:46:22cos that's the aroma I want
0:46:22 > 0:46:25when we send the dish out to the restaurant.
0:46:25 > 0:46:27Good, good.
0:46:27 > 0:46:29So we go on to the next phase,
0:46:29 > 0:46:32which is going to be stuffing the fish, isn't it?
0:46:32 > 0:46:33It is indeed, it is indeed.
0:46:34 > 0:46:38What I've done is actually gutted this fish, very skilfully,
0:46:38 > 0:46:42or not, if you like. Leaving a bit of...
0:46:42 > 0:46:44So the stuffing is going to stay inside.
0:46:44 > 0:46:47I'm going to show you that. He hasn't hacked this to death.
0:46:47 > 0:46:50He's used very sharp knives to cut a small incision, clean it out.
0:46:50 > 0:46:53Incidentally, he's already peeled the scales off previously
0:46:53 > 0:46:55and cut off the dangerous spine of the bass.
0:46:55 > 0:46:58Very sharp and slightly poisonous too.
0:46:58 > 0:47:00Rick is now going to stuff his vegetables
0:47:00 > 0:47:01into the centre of the bass.
0:47:01 > 0:47:03I'm just going to get a spoon.
0:47:03 > 0:47:07I'll just amuse the crowds while you get your act together, OK?
0:47:08 > 0:47:11Don't worry about me, just enjoy yourselves.
0:47:11 > 0:47:13We can afford it, we've got the place for free.
0:47:13 > 0:47:16Typical, the BBC are such rip-off merchants.
0:47:17 > 0:47:20It doesn't actually need a lot, but it doesn't half improve...
0:47:20 > 0:47:23I'm just going to... Are you going to bake it on here, perchance?
0:47:23 > 0:47:26Just brush it with some butter. there's a pot behind you.
0:47:28 > 0:47:30Then we want salt and pepper.
0:47:30 > 0:47:34I'm just going to put a few of these root vegetables underneath the fish.
0:47:34 > 0:47:37What will happen when they're roasting is they'll actually burn,
0:47:37 > 0:47:40which you might think is very bad practice,
0:47:40 > 0:47:45but it doesn't half make the flavour... It's actually a smell.
0:47:45 > 0:47:47when you take it out into the restaurant,
0:47:47 > 0:47:51you've got this tremendous smell of root veg.
0:47:51 > 0:47:55What is interesting is, in these days of nouvelle cuisine,
0:47:55 > 0:47:59the photograph on the plate at £20 a head, you're actually serving
0:47:59 > 0:48:02a whole fish with the head on, the way I like to see food served.
0:48:02 > 0:48:03But is there a...
0:48:03 > 0:48:07Is nouvelle cuisine here to stay, does it affect your customers,
0:48:07 > 0:48:08are they frightened of seeing a fish?
0:48:08 > 0:48:11Well, you get the odd one that wants the head taken off it.
0:48:11 > 0:48:13It comes in about 50 seconds after it's gone out,
0:48:13 > 0:48:17"Don't like the head," which is... What's wrong with a fish head?
0:48:17 > 0:48:20The Chinese have fish head soups, for God's sake.
0:48:20 > 0:48:21There's nothing wrong with them.
0:48:21 > 0:48:25But then some people are very squeamish about such things.
0:48:25 > 0:48:26But on the whole,
0:48:26 > 0:48:29I find that the customers prefer to get the whole fish.
0:48:29 > 0:48:31Of course it cooks much better anyway.
0:48:31 > 0:48:33You get the flavour all the way through from the bone,
0:48:33 > 0:48:35from the head, as you say.
0:48:35 > 0:48:38I was cooking a hare earlier on in the year.
0:48:38 > 0:48:40Someone said, "I hope it won't look like a hare." I said,
0:48:40 > 0:48:43"Damn right it's going to look like a hare, it's what we're trying to do."
0:48:43 > 0:48:46Come down to this. This is a fish.
0:48:46 > 0:48:49It's going to cost you a lot of money, obviously,
0:48:49 > 0:48:52cos it's taken Rick and I to cook it. But it's a real fish.
0:48:52 > 0:48:54We want to see real food on the plate,
0:48:54 > 0:48:56real fresh herbs he's grown, stuff like that.
0:48:56 > 0:49:00- I'm waffling. Get it into the oven. - Top of the oven.- Top of the oven.
0:49:00 > 0:49:04- What sort of heat?- Absolutely flat out, Keith, to tell you the truth.
0:49:04 > 0:49:06You've got no worries about it toughening up,
0:49:06 > 0:49:08you're not going to toughen a fish up.
0:49:08 > 0:49:10The more heat that you can hit it with
0:49:10 > 0:49:11and the quicker you cook it, the better.
0:49:11 > 0:49:15You'll find it comes out very, very juicy. No problem.
0:49:15 > 0:49:19We're now going to make Rick Stein's fabulous sorrel sauce
0:49:19 > 0:49:20to go with his bass.
0:49:20 > 0:49:22But I'm afraid I've made a few modifications.
0:49:22 > 0:49:26What he's already done in this pan is chop some shallots, added some
0:49:26 > 0:49:30dry white wine and fish stock, and reduced it to that consistency.
0:49:30 > 0:49:33At home, it may be out of the question to make a fish stock.
0:49:33 > 0:49:36You can take my word for it, you could eliminate the fish stock
0:49:36 > 0:49:38and just use the white wine.
0:49:38 > 0:49:41Then, scrupulously following his recipe,
0:49:41 > 0:49:45fresh sorrel in whole leaves and fresh sorrel chopped, goes into the
0:49:45 > 0:49:50chopped shallots and the reduction of white wine and fish stock.
0:49:51 > 0:49:55Into that we pour about half a pound of melted butter.
0:49:55 > 0:49:57This is unsalted butter.
0:49:57 > 0:50:01If you're using the salted variety, melt it first
0:50:01 > 0:50:02and then skim off the salt from the top,
0:50:02 > 0:50:04otherwise you're going to spoil the delicate flavour
0:50:04 > 0:50:07of this beautiful sauce. So there we are.
0:50:07 > 0:50:11That's the sorrel and the melted butter, the white wine reduction,
0:50:11 > 0:50:14little bit of white wine vinegar, if you like, fish stock,
0:50:14 > 0:50:16which I've said is dispensable.
0:50:17 > 0:50:22All of that now just cooks away on the gas for a few moments.
0:50:22 > 0:50:25Our two other ingredients - our two eggs.
0:50:25 > 0:50:27I never say anything like, "Separate two eggs,"
0:50:27 > 0:50:30cos I've seen people take one and put it that side,
0:50:30 > 0:50:33and one and put it that side, which is highly daft.
0:50:33 > 0:50:34A liquidiser.
0:50:36 > 0:50:39If, going back to my merry jape about breaking eggs,
0:50:39 > 0:50:42if you were doing these the old-fashioned way,
0:50:42 > 0:50:44by making an egg liaison sauce with a hand whisk,
0:50:44 > 0:50:46then you wouldn't use the whites.
0:50:46 > 0:50:50But using the magi-mix thing, you can use the whites
0:50:50 > 0:50:52because it whizzes up so beautifully.
0:50:53 > 0:50:54OK, this is absolutely terrific.
0:50:54 > 0:50:57Rick's had to go off and do some real cooking
0:50:57 > 0:51:00for people who actually pay money for this.
0:51:00 > 0:51:03I've been left all on my own. Help.
0:51:03 > 0:51:04Whizz the thing up.
0:51:04 > 0:51:06WHIZZING
0:51:06 > 0:51:10OK, this is the moment of truth, my friends. Maximise the power.
0:51:15 > 0:51:16Everything in.
0:51:19 > 0:51:23To think of all the marvellous ways they're using processors nowadays,
0:51:23 > 0:51:25it makes a fellow proud to be a cook.
0:51:29 > 0:51:34There we are - the perfect Rick Stein sauce. Look at that.
0:51:34 > 0:51:35Isn't that beautiful?
0:51:37 > 0:51:39Tastes very good too. I hope he'll like it.
0:51:40 > 0:51:44Runny, almost the consistency of custard, made with egg yolks,
0:51:44 > 0:51:45butter and fresh herbs.
0:51:45 > 0:51:48Perfect for the bass, which should now be ready,
0:51:48 > 0:51:50if you'll excuse me, I'll go and get it.
0:51:52 > 0:51:54Wow, it's looking good.
0:51:54 > 0:51:56Right, let's get that on the plate.
0:51:59 > 0:52:01It smells wonderful.
0:52:01 > 0:52:04No garnish at all. It doesn't need it, does it? It's so beautiful.
0:52:04 > 0:52:06OK, look, that's magnificent.
0:52:06 > 0:52:08Let's see if we can get a table,
0:52:08 > 0:52:11and we can talk and drink and eat to our heart's content.
0:52:11 > 0:52:13I'll take this. Grab the sauce. Taste that sauce, actually.
0:52:13 > 0:52:15Is it all right?
0:52:15 > 0:52:17That's very nice.
0:52:21 > 0:52:23- This is quite incredible.- It is.
0:52:23 > 0:52:25- This has to be the best table in the world.- Look at this.
0:52:25 > 0:52:28- The best climate in the world and the best fish in the world.- Absolutely.
0:52:28 > 0:52:30The bass, isn't it?
0:52:30 > 0:52:33- What a fabulous fish the bass is. - What a fabulous-looking fish.
0:52:33 > 0:52:36They always stand out on a fishmonger's slab, the bass.
0:52:36 > 0:52:39Beautiful, silvery, firm-looking fish.
0:52:39 > 0:52:42Why are we so anti-fish in this place?
0:52:42 > 0:52:45I know not in your restaurant, because you're just fish,
0:52:45 > 0:52:46but the British as a whole reject this.
0:52:46 > 0:52:48As far as I'm concerned,
0:52:48 > 0:52:52I've got the breaking strain of a hot Mars Bar when it comes to fresh bass.
0:52:52 > 0:52:55- It's a brilliant fish.- It is. It's absolutely wonderful.
0:52:55 > 0:52:59I can't understand why the English are so anti-fish.
0:52:59 > 0:53:02I think you've got to get the setting right.
0:53:02 > 0:53:06- What could be better than a setting like this?- Not a lot.
0:53:06 > 0:53:08Certainly when they come to the restaurant,
0:53:08 > 0:53:12they're a lot keener on fish because we're by the sea.
0:53:12 > 0:53:16I think they feel it right to eat fish in that sort of setting.
0:53:16 > 0:53:19Whether they would back at home, I don't know.
0:53:20 > 0:53:24I must say that this is absolutely delightful. It's really grand.
0:53:24 > 0:53:25It's going down well.
0:53:26 > 0:53:29You're not smiling today just because this is the most brilliant bass
0:53:29 > 0:53:34you've cooked in a long time, not just because it's such a nice day.
0:53:34 > 0:53:39You remain cheerful and happy despite the hard hours and the dreadful work.
0:53:39 > 0:53:41- Yes.- Why are you so fond of fish?
0:53:43 > 0:53:45Well, it's a marvellous food to work with,
0:53:45 > 0:53:47that's what all chefs say, isn't it?
0:53:47 > 0:53:49It's the most dull thing you've ever heard.
0:53:49 > 0:53:51I'm talking to you as a man, not as a chef.
0:53:51 > 0:53:53Chefs are two a penny, you know?
0:53:53 > 0:53:57Yeah, I just really like the look of a fresh fish
0:53:57 > 0:53:59coming into the restaurant.
0:53:59 > 0:54:03It just really excites me. You get such good fish here.
0:54:03 > 0:54:07You just want to get on and do something really good with it.
0:54:07 > 0:54:11A piece of meat is a piece of meat - finished.
0:54:11 > 0:54:14But a fish straight out of the sea, you just feel,
0:54:14 > 0:54:17"Wow, I'd really like to make that something special."
0:54:17 > 0:54:19I'll drink to that.
0:54:19 > 0:54:21- What a magnificent day.- What fun.
0:54:21 > 0:54:24All the customers standing on the quay,
0:54:24 > 0:54:26we can't say goodbye to them fast enough.
0:54:26 > 0:54:28Thank you very much for joining us for our lunch.
0:54:28 > 0:54:32I hope you'll join us for the next Floyd On Fish programme,
0:54:32 > 0:54:36cos believe me, my gastronauts, this is the way to eat fish.
0:54:36 > 0:54:37KEITH LAUGHS
0:54:42 > 0:54:44What a fantastic old film clip there.
0:54:44 > 0:54:45As ever on Best Bites, we're looking back
0:54:45 > 0:54:48at some of the great cooking from the Saturday Kitchen archives.
0:54:48 > 0:54:51Still to come, Tristan Welch was already in the top section
0:54:51 > 0:54:53of the omelette challenge leaderboard,
0:54:53 > 0:54:55but Richard Bertinet's time was closer to a minute
0:54:55 > 0:54:57when they met at the omelette challenge hobs,
0:54:57 > 0:55:00but how would they both do? Find out a little later on.
0:55:00 > 0:55:03Mark Jordan serves up a fabulous fish lunch.
0:55:03 > 0:55:05He poaches a cannelloni of jersey skate
0:55:05 > 0:55:09and makes a delicious pea risotto with fresh morel mushrooms.
0:55:09 > 0:55:13Former EastEnder Ricky Groves faced his Food Heaven or Food Hell.
0:55:13 > 0:55:15Would he get his Food Heaven - turbot?
0:55:15 > 0:55:18My pan-roasted turbot with ratatouille and chive beurre blanc.
0:55:18 > 0:55:21Or would he get his dreaded Food Hell - butternut squash?
0:55:21 > 0:55:25My butternut squash and pineapple tarte tatin with vanilla ice cream.
0:55:25 > 0:55:28You can find out what he gets to eat at the end of today's show.
0:55:28 > 0:55:31Chefs travel far and wide to appear on Saturday Kitchen,
0:55:31 > 0:55:34but none had to travel further than Bill Granger
0:55:34 > 0:55:38on his first appearance on the show, way back in 2006.
0:55:38 > 0:55:42Bill travelled 10,000 miles from Australia to cook lunch for us.
0:55:42 > 0:55:45Luckily, it was worth it. Take a look at this.
0:55:45 > 0:55:47Bill Granger, it's a pleasure to have you on the show.
0:55:47 > 0:55:50- It's wonderful to be here.- It's very early. Have you got a bit of jetlag?
0:55:50 > 0:55:53Yeah, it's about ten o'clock at night. I'm just getting ready to go.
0:55:53 > 0:55:55- It's great to see you in person. - Oh, good.
0:55:55 > 0:55:57- I'm looking forward to this. - Fantastic.
0:55:57 > 0:55:59- What are we cooking? - A honey, lemon chicken.
0:55:59 > 0:56:02Even though I'm so associated with Sydney, I grew up in Melbourne.
0:56:02 > 0:56:05When I was growing up, two things were big - Neighbours
0:56:05 > 0:56:07- and apricot chicken.- Apricot chicken?
0:56:07 > 0:56:10Apricot chicken, which was a tin of apricot pieces,
0:56:10 > 0:56:14a pack of chicken noodle soup mix and chicken all stewed in a pot.
0:56:14 > 0:56:16I used to like it as a kid, but as a grown-up,
0:56:16 > 0:56:18I want something a little bit...
0:56:18 > 0:56:21- But Australia's food's changed so much.- It's changed so much.
0:56:21 > 0:56:23From not really having a food scene, having really bad food,
0:56:23 > 0:56:26now it's exploded. There's the most incredible range of it.
0:56:26 > 0:56:29- Lovely chicken. What are we going to do here?- Sprinkle it with salt.
0:56:29 > 0:56:33Really important to season it really well. Lots of pepper.
0:56:33 > 0:56:37Put it into a pan. Make sure your pan is nice and hot.
0:56:37 > 0:56:41- You don't want stewed chicken, you want it seared off.- Nice colour.
0:56:41 > 0:56:44Yeah, with a great golden colour. You can even see the smoke coming off.
0:56:44 > 0:56:46You're keeping the skin on the chicken as well,
0:56:46 > 0:56:47- keeps it nice and moist. - Lots of flavour.
0:56:47 > 0:56:50They say it's not so good for you, but it's all that great flavour.
0:56:50 > 0:56:52You can do it without the skin,
0:56:52 > 0:56:53but what is important is to do it on the bone.
0:56:53 > 0:56:55That's going to keep it moist. Pop that in.
0:56:55 > 0:56:59You can actually buy these in packs as well, which is good.
0:56:59 > 0:57:01Oh, they're easy. You can do it with chicken legs.
0:57:01 > 0:57:02If you want to make it cheaper,
0:57:02 > 0:57:04which is a great value way of using chicken,
0:57:04 > 0:57:07or use the whole chicken cut up into pieces.
0:57:07 > 0:57:08Pop that in.
0:57:08 > 0:57:10- Most people would panic.- Yeah.
0:57:10 > 0:57:14If you've got a smoke alarm, be very careful. Open the windows.
0:57:14 > 0:57:17It's really going to give it a great colour.
0:57:17 > 0:57:19While that's doing that, I'm going to chop up a red onion.
0:57:19 > 0:57:22I always tend to use red onions, I like the colour and the flavour.
0:57:22 > 0:57:24You can use them for salad or cooking.
0:57:25 > 0:57:27Chop it up like that.
0:57:27 > 0:57:31How do you think Australian food's changed? Right now it's really...
0:57:31 > 0:57:34Yeah, I think because there was no food tradition in Australia,
0:57:34 > 0:57:38there was nothing to forget, there was nothing to fight against.
0:57:38 > 0:57:40When I think of Australian food, I think of produce -
0:57:40 > 0:57:41great fresh flavours.
0:57:41 > 0:57:45Australians aren't really a subtle lot, we like strong flavours.
0:57:45 > 0:57:48- You're into your Asian themes as well.- Yeah, well, it's close.
0:57:48 > 0:57:51We're so far away from everywhere else, it's the closest place to us.
0:57:51 > 0:57:54- Nicking stuff from Ken's neck of the woods.- Exactly.
0:57:54 > 0:57:57- They've always been stealing. - Yeah, they've always been stealing.
0:57:59 > 0:58:01- Turn it over. - The colour of that's lovely.
0:58:01 > 0:58:04Yeah, you want that really wonderfully seared skin.
0:58:06 > 0:58:09Now I'm going to add a lemon to this as well.
0:58:09 > 0:58:12Chop off the ends. I'm using a whole lemon.
0:58:12 > 0:58:15This is really using those great strong flavours
0:58:15 > 0:58:17that I think are like Thai food.
0:58:17 > 0:58:19Those lovely sweet and sour flavours.
0:58:19 > 0:58:20- Yeah.- Chop this up.
0:58:20 > 0:58:23I think often we just use the juice and the zest,
0:58:23 > 0:58:24- but not the whole lot. - Yeah.
0:58:24 > 0:58:27If you stew it down, you're going to mellow the flavour
0:58:27 > 0:58:30so it's not too strong. Take that out.
0:58:30 > 0:58:33Can you get me a plate? Just a plate so I can put that on.
0:58:33 > 0:58:35I'll get you a bowl to put it on.
0:58:35 > 0:58:38Great. Fantastic.
0:58:38 > 0:58:39One second.
0:58:39 > 0:58:42- Terrific. Pop that in there. - Pop it in a bowl.
0:58:42 > 0:58:43Yeah, pop that in the bowl.
0:58:46 > 0:58:49Now you can see that great colour. You really want to get...
0:58:49 > 0:58:52Is that for the colour of it or predominantly the flavour of it?
0:58:53 > 0:58:55Cooking's about process.
0:58:55 > 0:58:57It's about layering up lots of different flavours.
0:58:57 > 0:59:00I think it gives it texture. Food for me is texture.
0:59:00 > 0:59:03Put the onion in here, not the lemon, yet.
0:59:03 > 0:59:07I'm going to add some garlic to this. A lot of garlic.
0:59:07 > 0:59:11This is a dish to share with whoever you're going to wake up with.
0:59:11 > 0:59:14But rather than chopping it up, which is going to make it strong,
0:59:14 > 0:59:17I'm going to use it whole. That makes it quite mellow.
0:59:17 > 0:59:20About a dozen cloves of garlic.
0:59:20 > 0:59:23There's a classic dish - chicken with 40 cloves of garlic.
0:59:23 > 0:59:25Absolutely, yeah.
0:59:26 > 0:59:29When it's cooked whole, it really gets quite sweet.
0:59:29 > 0:59:30Cook that down for a minute.
0:59:30 > 0:59:32There is a way you can get away with using garlic,
0:59:32 > 0:59:34if you poach it in milk for a couple of minutes.
0:59:34 > 0:59:37If you don't like the strength of garlic but like the flavour,
0:59:37 > 0:59:39- you can still use that amount. - That's a good idea.
0:59:39 > 0:59:41You can just poach it in milk, take it out.
0:59:41 > 0:59:43Very good idea. I don't mind the garlic.
0:59:43 > 0:59:44My father hated it growing up.
0:59:44 > 0:59:47Mum used to always say put lots of garlic in everything.
0:59:47 > 0:59:49He'd say, "Garlic in that?" She'd go, "No, no.
0:59:49 > 0:59:51"Of course not."
0:59:51 > 0:59:52Pop the chicken back in there.
0:59:52 > 0:59:57Get rid of that, then sprinkle that lemon on the top.
0:59:57 > 0:59:59Add some chicken stock.
0:59:59 > 1:00:02I'd love to tell you that I make all my own, I don't.
1:00:02 > 1:00:04The bought-in stuff nowadays is good.
1:00:04 > 1:00:06It's great. Fantastic. The way...
1:00:06 > 1:00:10What we can buy now has changed so much. Honey, lots of it.
1:00:10 > 1:00:13Again because you've got that lemon and all of that garlic,
1:00:13 > 1:00:16you really want to balance it out with sweetness.
1:00:16 > 1:00:18No wonder you're on about your teeth.
1:00:18 > 1:00:22- All that sugar. Pop a lid on it.- You want some of this?- Yes, of course.
1:00:22 > 1:00:24Oregano. As much as I love fresh herbs,
1:00:24 > 1:00:26you could use a bit of dried oregano for this.
1:00:26 > 1:00:29This is one time where it's not going to matter so much.
1:00:29 > 1:00:31The secret is dried herbs at the beginning of the cooking.
1:00:31 > 1:00:33Absolutely. You don't finish it off.
1:00:33 > 1:00:36I remember trying to make pesto when I was about 12 with dried basil.
1:00:36 > 1:00:38As you can imagine, it wasn't very good.
1:00:38 > 1:00:40Tell us about how you got started in cooking.
1:00:40 > 1:00:43Was it the scrambled egg that got you involved?
1:00:43 > 1:00:46Yeah. I started a cafe. We did breakfast and lunch.
1:00:46 > 1:00:49We became really known for our scrambled eggs.
1:00:49 > 1:00:52The New York Times wrote about it. It took off from there.
1:00:52 > 1:00:54- You've got the omelette challenge. - I'm scared.
1:00:54 > 1:00:56I wish it was a scrambled egg challenge.
1:00:56 > 1:00:58- How long do you cook that? - That's cooked for 25 minutes.
1:00:58 > 1:01:01You can see what's happened - it's got a wonderful thick
1:01:01 > 1:01:03- and syrupy colour.- Turn the heat down a little bit.- Yeah.
1:01:03 > 1:01:05Turn the heat, let it cook for 25 minutes.
1:01:05 > 1:01:07The thing about chicken skin is you want it crisp.
1:01:07 > 1:01:11- What I'm going to do is pop this under.- Do you want me to do that?
1:01:11 > 1:01:13- Yeah, under the grill.- Do the salad.
1:01:13 > 1:01:15You can finish that off. Turn the heat up a bit.
1:01:15 > 1:01:18- You want to make that sauce nice and silky.- Yes, Chef. No problem.
1:01:18 > 1:01:20I like having an assistant.
1:01:20 > 1:01:21Working already.
1:01:22 > 1:01:24- Under the grill. - This salad is made with chickpeas.
1:01:24 > 1:01:27Chickpeas are a great thing, but I don't cook my own,
1:01:27 > 1:01:30I just use them straight from a tin with some olives...
1:01:30 > 1:01:32and some cucumber.
1:01:33 > 1:01:36What I have learnt from Asian cooking is
1:01:36 > 1:01:39the way you cut things is so important.
1:01:39 > 1:01:42Rather than doing boring old rings, cutting it in lengths,
1:01:42 > 1:01:45then going diagonally across like that.
1:01:45 > 1:01:48You see? Getting tips. He's nicked all your ideas, Ken.
1:01:48 > 1:01:50Actually, I met Ken a long time ago.
1:01:50 > 1:01:52He was in Australia filming a TV series
1:01:52 > 1:01:54and was brought to my 21st birthday.
1:01:54 > 1:01:55Was he?
1:01:55 > 1:01:56Yes. I've known Ken a long time.
1:01:56 > 1:01:59- He drank a lot of wine. - He drank a lot of wine.
1:02:01 > 1:02:02OK, pop it in there.
1:02:03 > 1:02:07- Some parsley as a salad leaf rather than a herb.- Just rip it up?- No, no.
1:02:07 > 1:02:10Just use it plain.
1:02:10 > 1:02:13- Chicken.- Oh, the chicken. Watch that chicken.- I'm watching it.
1:02:13 > 1:02:16I have spent a dinner party picking off black skin.
1:02:16 > 1:02:19- Then you could just call it blackened chicken.- It's all right.
1:02:19 > 1:02:22I think good cooking is often about learning how to fix your mistakes.
1:02:22 > 1:02:24- Fix your mistakes?- Yeah.
1:02:24 > 1:02:26- Flake it off. - And call it something different.
1:02:26 > 1:02:29- Feta cheese.- Feta cheese. You can get sheep's, goats', cows'.
1:02:29 > 1:02:32I like the sheep's.
1:02:32 > 1:02:35I think it's the shepherd salad. Sheep's is a bit milder.
1:02:35 > 1:02:37It's a bit cooked. If you take it in a little pot
1:02:37 > 1:02:40and just put it with a little olive oil, touch of salt, not too much.
1:02:40 > 1:02:42- It's quite salty.- Yeah, it is.
1:02:42 > 1:02:45A little bit of lemon and fresh thyme then roast it in the oven.
1:02:45 > 1:02:46Fantastic. Barbecued bread.
1:02:46 > 1:02:48Australian - got to get the barbecue in there.
1:02:48 > 1:02:49Barbecued bread.
1:02:49 > 1:02:52Toss that around. I'm going to use my hand.
1:02:52 > 1:02:54This is that great crunchy...
1:02:54 > 1:02:57That thing of texture, with that really syrupy, rich chicken.
1:02:57 > 1:02:59- I'll go get it.- Thanks.
1:02:59 > 1:03:01Pop it on the plate, the salad.
1:03:02 > 1:03:04For winter, if the salad was a bit light,
1:03:04 > 1:03:08you could serve this with some steamed rice
1:03:08 > 1:03:10and some blanched pak choi.
1:03:12 > 1:03:14Do you want me to pop that on the plate for you?
1:03:14 > 1:03:16- Yeah, pop on a couple of nice pieces. - How many?- Two.
1:03:16 > 1:03:19- Two?! I'm a Yorkshire man.- Three.
1:03:19 > 1:03:20- Two?- Double that.- Two?
1:03:23 > 1:03:26That's just a starter, isn't it?
1:03:26 > 1:03:28Have you got a spoon there?
1:03:28 > 1:03:31- There's a spoon there. - Look at this sauce.
1:03:31 > 1:03:34It's reduced down to a really thick, caramely consistency,
1:03:34 > 1:03:37- you can see that. - Lovely.
1:03:37 > 1:03:39That delicious sauce. Pour that over.
1:03:39 > 1:03:42While you pour it over there, just remind us
1:03:42 > 1:03:44what you're going to call that.
1:03:44 > 1:03:46That is beautiful honey, lemon chicken,
1:03:46 > 1:03:49- with a really tangy shepherd salad. - Lovely.
1:03:54 > 1:03:56Right, but the real true test
1:03:56 > 1:03:59is you've got to feed this crew over here.
1:03:59 > 1:04:03- Oh, this is where it gets... - Have a seat.- We're ready.
1:04:03 > 1:04:04No chopsticks.
1:04:04 > 1:04:06Dive into that.
1:04:06 > 1:04:08- I don't know where to start. - You don't know where to start.
1:04:08 > 1:04:11This is a great thing, cos kids love it as well.
1:04:11 > 1:04:13If you've got kids and you're trying to entertain
1:04:13 > 1:04:15- and cook food that everyone likes. - I think it's the sweetness,
1:04:15 > 1:04:18that honey that kids like. That's why they like Oriental food as well,
1:04:18 > 1:04:22- the sweet and the sourness.- Yes, they have a taste of everything.
1:04:22 > 1:04:23- Yeah.- Mm.
1:04:23 > 1:04:25- Here you go, dive into that. - Absolutely delicious.
1:04:25 > 1:04:27A good breakfast anyway.
1:04:27 > 1:04:28LAUGHTER
1:04:28 > 1:04:31you're the foodie of the house. Is that something you'd attempt?
1:04:31 > 1:04:33It's quite quick and easy.
1:04:33 > 1:04:36Yeah, my biggest problem is trying to be too overcomplicated
1:04:36 > 1:04:39when I'm cooking. So this is exactly... Yeah, good start.
1:04:39 > 1:04:42See, he's a real chef. Keep it simple.
1:04:42 > 1:04:43Ken, dive in.
1:04:43 > 1:04:46You dive into that one. There's a little bit left.
1:04:47 > 1:04:50I would like this maybe with a little bit of harissa.
1:04:50 > 1:04:55- Harissa, yeah, that spice.- That Moroccan...- It's Moroccan inspired.
1:04:55 > 1:04:58- Mm, fantastic.- That salad's great. I think the shepherd salad.
1:04:58 > 1:05:03A bit of sheep's feta in there. You've got to make it evocative.
1:05:08 > 1:05:10What a great dish for a summer lunch.
1:05:10 > 1:05:13It shows why Bill became a regular on this show.
1:05:13 > 1:05:16Tristan Welch already has a pretty respectable time
1:05:16 > 1:05:18on our omelette challenge leaderboard,
1:05:18 > 1:05:20but Richard Bertinet had a lot of catching up to do.
1:05:20 > 1:05:22Would they both manage to get a decent time?
1:05:22 > 1:05:24Take a look at this.
1:05:24 > 1:05:25Right, let's get down to business.
1:05:25 > 1:05:28All the chefs that come on the show battle it out against the clock
1:05:28 > 1:05:31and each other to test how fast they can make a three-egg omelette.
1:05:31 > 1:05:35Doing so will get them on our board. Orange board.
1:05:35 > 1:05:37The special ones on the blue board.
1:05:37 > 1:05:42To which Tristan's on there. Richard, about 50 minutes over here.
1:05:42 > 1:05:43I know, I know.
1:05:43 > 1:05:45Yeah, but anyway. Usual rules apply.
1:05:45 > 1:05:47- Let's put the clocks on the screens. - Oh, here we go.
1:05:47 > 1:05:50Three-egg omelette cooked as fast as you can. Are you ready?
1:05:50 > 1:05:52- No. Yes.- I am. Look at you.- I know, I've got to get in my stance.
1:05:52 > 1:05:53Three, two, one, go.
1:05:53 > 1:05:55Whoa, whoa, whoa.
1:05:55 > 1:05:56Oh, crikey. Here we go.
1:06:03 > 1:06:04Take the butter out.
1:06:09 > 1:06:11You're not judging the barbecue thing now, James.
1:06:12 > 1:06:14GONG SOUNDS
1:06:14 > 1:06:16- GONG SOUNDS - Quick.
1:06:16 > 1:06:18I think both of these fellas have been practising.
1:06:18 > 1:06:21- I haven't.- Look, look at the mess. - No, that's just butter.
1:06:21 > 1:06:24- That's just butter. - Let's not argue, boys.
1:06:24 > 1:06:27- Bit of shell in there, I'm afraid. - It's texture.
1:06:27 > 1:06:30You're bigger than me, Chef, so I'm not going to argue with you.
1:06:30 > 1:06:31Texture.
1:06:31 > 1:06:32- This one...- Oh.
1:06:34 > 1:06:35Oh, look at that.
1:06:35 > 1:06:39No, it's the French... Oh, you pick his... You didn't pick his out.
1:06:39 > 1:06:40I was honest. I said there was some.
1:06:40 > 1:06:42OK, there's a lot of shell in that one, James.
1:06:42 > 1:06:44- It's mostly shell. - It's mostly shell.
1:06:45 > 1:06:48- If I beat my time, I'll be really happy.- Richard first.
1:06:48 > 1:06:50Oh. I'm last then.
1:06:51 > 1:06:53If I beat last time, I'll be very happy.
1:06:53 > 1:06:55Yeah, you must have beaten last time.
1:06:55 > 1:06:57That's an omelette, I think.
1:06:57 > 1:06:59It's what the French call a baveuse omelette.
1:07:01 > 1:07:03That can go back to your cook school on your fridge.
1:07:03 > 1:07:05You were a lot quicker.
1:07:05 > 1:07:07You were practising. Don't tell me you...
1:07:07 > 1:07:11- He's been practising, I know he has. - I haven't.- You liar!
1:07:11 > 1:07:13- I can see it.- 21.76 seconds.
1:07:15 > 1:07:18- Rock on.- He was definitely, definitely practising there.
1:07:18 > 1:07:20- Thank you.- Congratulations.
1:07:20 > 1:07:22Great company - Mr Campbell, there, and Nigel.
1:07:22 > 1:07:24Joining company with them.
1:07:24 > 1:07:26- Tristan...- Oh, come on, now.
1:07:27 > 1:07:30Why do I always get so bothered about this? I don't know.
1:07:30 > 1:07:32You started... I was pretty relaxed before we start.
1:07:32 > 1:07:33I'm a bundle of nerves.
1:07:33 > 1:07:36What he doesn't realise is that I spoke to his kitchen last night,
1:07:36 > 1:07:39he actually used 300 eggs the last time he practised.
1:07:39 > 1:07:41- Last time. Not this time. I didn't use any.- That was two days ago.
1:07:41 > 1:07:43- No.- Yes, it was.
1:07:43 > 1:07:48You did it in 19.56. Didn't do you any difference at all.
1:07:48 > 1:07:51Anyway, there you go. We've actually changed your photograph.
1:07:51 > 1:07:53Look at that, you look more like Dom Joly everyday.
1:07:53 > 1:07:55LAUGHTER
1:08:00 > 1:08:03Well done, Richard. You more than halved your time.
1:08:03 > 1:08:04Every now and then,
1:08:04 > 1:08:07we like to try something a little bit different on Saturday Kitchen.
1:08:07 > 1:08:10When the Michelin Star chef Mark Jordan said he wanted to cook
1:08:10 > 1:08:13a chef-y sausage of Jersey skate, who was I to argue?
1:08:13 > 1:08:17I must apologise for the noisy food processor.
1:08:17 > 1:08:19- Welcome back, Mark. Great to have you on the show.- Thank you.
1:08:19 > 1:08:23I love your food, summery fresh, that kind of stuff.
1:08:23 > 1:08:27- On the menu is what?- Actually, we've got a local skate, caught in the bay.
1:08:27 > 1:08:31- Basically what we're going to do is a cannelloni...- He's off.
1:08:31 > 1:08:36- I'm going to do the...- It's a chef-y term for a sausage, I suppose.
1:08:36 > 1:08:38- It's just the shape. - It is the shape.
1:08:38 > 1:08:41But because normally you get skate served as a whole,
1:08:41 > 1:08:44this is just a different way of a preparation for it.
1:08:44 > 1:08:46What I'm going to do first of all...
1:08:46 > 1:08:49I'm going to drop that one, cos we need to make sure it's nicely cooked.
1:08:49 > 1:08:52With skate, it's something that you eat when you're on holiday,
1:08:52 > 1:08:55but generally not when you're back in the UK.
1:08:55 > 1:08:59Well, what it is, I think everyone still thinks that skate is
1:08:59 > 1:09:02a bit of a fisherman's food.
1:09:02 > 1:09:04Originally, it was just used for fishing.
1:09:04 > 1:09:06Yeah, bait, wasn't it?
1:09:06 > 1:09:07Used it for bait.
1:09:07 > 1:09:11But where we are situated with the Atlantic, it overlooks
1:09:11 > 1:09:16this fantastic sandy bay, which is absolutely fantastic for these skate.
1:09:19 > 1:09:22I love the cheaper cuts of fish more so than the expensive ones.
1:09:24 > 1:09:27I think the thing about this is, you're by the coast as well,
1:09:27 > 1:09:29to get it as fresh as possible.
1:09:29 > 1:09:31- Literally.- Very much so.
1:09:31 > 1:09:34It has to be super fresh, otherwise you get that ammonia smell
1:09:34 > 1:09:36and you know that it's turned.
1:09:36 > 1:09:39We use it a lot, and it's really good on price.
1:09:39 > 1:09:43One way to prolong the skate is to actually put it into milk.
1:09:43 > 1:09:46What that does is there's something in the milk that
1:09:46 > 1:09:49breaks down the ammonia in the skate.
1:09:49 > 1:09:52It prolongs the skate from turning.
1:09:52 > 1:09:55So what have you done with this? You do it in a particular...
1:09:55 > 1:09:57Basically you don't want the skin side,
1:09:57 > 1:10:00because underneath the skin is a layer
1:10:00 > 1:10:02which goes grey when you cook it.
1:10:02 > 1:10:05So you turn it inside out. You see the difference in the colour?
1:10:05 > 1:10:08- Yeah.- That was on the bone, that was on the skin side.
1:10:08 > 1:10:10You can already see the membrane.
1:10:10 > 1:10:13You need to make sure you roll it so the bone side is on the outside.
1:10:16 > 1:10:19- So you're just starting the risotto for us.- Yeah. This is just peas...
1:10:19 > 1:10:24Sorry, this is just a little garlic, some shallots, some butter.
1:10:24 > 1:10:27- Little bit of arborio rice. Sweat it without colour.- Without colour.
1:10:27 > 1:10:31- Arborio rice.- Because we're using a really mellow...
1:10:31 > 1:10:35It's pea and asparagus, local Jersey asparagus, which I was saying to you,
1:10:35 > 1:10:38we can actually watch it grow overnight, the asparagus.
1:10:40 > 1:10:41Pop that on there.
1:10:41 > 1:10:44- You sit and watch it grow? - Not personally.
1:10:44 > 1:10:48Actually, when the weather's right and the conditions are right,
1:10:48 > 1:10:51it will actually sprout overnight.
1:10:51 > 1:10:53- 24 hours later it comes back. - Absolutely.
1:10:53 > 1:10:57What are you using for this? Little bit of chicken stock in this?
1:10:57 > 1:11:00Little bit of vegetable stock. Because it's not a meat based...
1:11:00 > 1:11:04- A fresh knife.- Thanks. - Wash your hands.
1:11:04 > 1:11:05Thank you.
1:11:05 > 1:11:10- Because it's not a meat dish, we use a vegetable stock.- OK.
1:11:10 > 1:11:11So how's the rice?
1:11:13 > 1:11:15Basically you cook that for about 12-15 minutes,
1:11:15 > 1:11:19and we end up with a base bit of rice, that we've got here,
1:11:19 > 1:11:22- which you're going to finish off a bit later.- Indeed.
1:11:22 > 1:11:25Can I get you to make the puree for me, James? Thank you.
1:11:25 > 1:11:30- So these are just peas and a bit of stock you want in here?- Absolutely.
1:11:30 > 1:11:33When you're doing the asparagus, when it's new season asparagus,
1:11:33 > 1:11:35you don't need to peel it.
1:11:35 > 1:11:39Because the skin is so thin, you don't need to take it off.
1:11:39 > 1:11:41So all we're going to do is tidy them up a bit
1:11:41 > 1:11:44by just taking off these little nodes.
1:11:44 > 1:11:46Like so. BANGING
1:11:46 > 1:11:48- Don't worry, I'm fine. - Wait for the noise...- Carry on.
1:11:50 > 1:11:52Right.
1:11:52 > 1:11:53OK.
1:11:53 > 1:11:55FOOD PROCESSOR GRINDS
1:12:00 > 1:12:01Like so.
1:12:01 > 1:12:04It's very subtle, that machine, but it's brilliant.
1:12:04 > 1:12:07- Then if we can add a little bit of... - You need to speak up a bit.
1:12:07 > 1:12:10- LOUDER: Add a little bit of the stock.- Stock, right.
1:12:14 > 1:12:16That's happening, yeah.
1:12:16 > 1:12:20- Peas?- Yeah, the peas. If we can just shell a few of those to go in last.
1:12:20 > 1:12:22Yes, no problem. That's fine.
1:12:22 > 1:12:23GRINDING CONTINUES
1:12:23 > 1:12:25Great.
1:12:25 > 1:12:27A lot of people...
1:12:27 > 1:12:28GRINDING STOPS
1:12:28 > 1:12:31A lot of people use butter to thicken their risottos, but I tend to...
1:12:31 > 1:12:36Because we get some fantastic cream in Jersey, It's very thick,
1:12:36 > 1:12:38it does the same job as the butter,
1:12:38 > 1:12:41but makes it more of a creamy risotto.
1:12:41 > 1:12:44Thing is with risotto, it needs to be almost like a rice pudding.
1:12:44 > 1:12:49- You can put mascarpone in there. - Absolutely.- Mascarpone in at the end.
1:12:49 > 1:12:53Absolutely but, as I was saying, because the cream is
1:12:53 > 1:12:58so thick in Jersey, it just bodes well for making a lovely risotto.
1:12:58 > 1:13:01Can't you put alcohol in risotto, like vodka and wine?
1:13:01 > 1:13:04I need to come to one of your dinner parties.
1:13:04 > 1:13:05Vodka.
1:13:05 > 1:13:08Whatever you want. Whatever floats your boat, yeah? Vodka?!
1:13:08 > 1:13:10I always thought that you put vodka in it.
1:13:10 > 1:13:14You can put white wine in it at the beginning as you cook it out.
1:13:14 > 1:13:16Wine goes in at the start, but if you wish to add
1:13:16 > 1:13:20- a shot of vodka in there, it's entirely up to you.- Feel free.
1:13:20 > 1:13:23What I'm trying to get is the perfect texture for the risotto.
1:13:23 > 1:13:26The worst thing you can get when you go to a restaurant is you find
1:13:26 > 1:13:28that they've rested everything on the risotto,
1:13:28 > 1:13:31cos it's like a risotto cake and it's horrible.
1:13:31 > 1:13:33It needs to be, because there's no sauce on it,
1:13:33 > 1:13:37it actually needs to be really free-flowing and nice and loose.
1:13:37 > 1:13:42Right, OK, let's drop our little bits of asparagus in there.
1:13:42 > 1:13:44- How are my peas?- I'm getting there.
1:13:44 > 1:13:48- Right, so we've got peas.- Yeah.- You want those in?- In, please, there.
1:13:48 > 1:13:52In the risotto there. Do you want the trimming from here as well?
1:13:52 > 1:13:53Yeah, if you can.
1:13:53 > 1:13:56I'm just going to chop a few of these mixed herbs as well.
1:13:56 > 1:14:01The thing with risottos - to stand there and do it from start to finish
1:14:01 > 1:14:06takes a lot of time, so what we do is pre-blanch slightly, the risotto.
1:14:06 > 1:14:10Just two minutes in boiling stock, then take it out.
1:14:10 > 1:14:13Then when you come to make the risotto,
1:14:13 > 1:14:16because it's a little bit cooked, it takes half the time.
1:14:16 > 1:14:19Now, when you were last on, we talked about the Atlantic Hotel.
1:14:19 > 1:14:22You're still there but you've got this new venture,
1:14:22 > 1:14:23which is on the beach.
1:14:23 > 1:14:26Yeah, Atlantic and Ocean Restaurant seems to be going
1:14:26 > 1:14:28from strength to strength.
1:14:28 > 1:14:32We received our fourth rosette from the AA last year, went through
1:14:32 > 1:14:37with the Michelin star and also the little Mark Jordan on the Beach.
1:14:37 > 1:14:42Which is... It's the opposite to what I do at the Atlantic.
1:14:42 > 1:14:45But the way we're situated, we get a lot of guests coming over
1:14:45 > 1:14:47and they stay with us for one week, two weeks.
1:14:47 > 1:14:51It's very hard to eat fine dining food every single night.
1:14:51 > 1:14:54So the addition of Mark Jordan at the Beach, which is
1:14:54 > 1:14:57really something where you can go and get a burger,
1:14:57 > 1:14:59but it's going to be the best burger that you get.
1:14:59 > 1:15:03We use the same cut of meat we do with my Assiette of Jersey beef,
1:15:03 > 1:15:06which is our equivalent to a Kobe or a wagyu.
1:15:07 > 1:15:12It's just a great addition to the Atlantic.
1:15:12 > 1:15:14It is, and going well.
1:15:14 > 1:15:17Fantastic. Yeah, it's eight months open now.
1:15:17 > 1:15:20- Right, you want some of this pea puree in there.- Please.
1:15:20 > 1:15:21In there to get the colour.
1:15:21 > 1:15:25You want to add the peas last thing, cos what will happen if you boil
1:15:25 > 1:15:29it up now, it will look more like lentil risotto, brown lentil risotto.
1:15:29 > 1:15:31And a bit of Parmesan cheese, you want in there.
1:15:31 > 1:15:34Bit of Parmesan and then we'll put some on top when the dish is ready.
1:15:34 > 1:15:35See the lovely colour?
1:15:35 > 1:15:38The whole point about my food is about the summery side of it.
1:15:38 > 1:15:40Talking about the summery side of it, we've got
1:15:40 > 1:15:43- these fresh morels here. You want these...?- Yeah.- Pan-frying, yeah?
1:15:43 > 1:15:46- Yeah. These are like the... - Turn that up.
1:15:46 > 1:15:48It's almost like a rich and a poor dish.
1:15:48 > 1:15:52You've got the skate which is not known as the most elaborate fish,
1:15:52 > 1:15:54but then you've got the beautiful morels.
1:15:54 > 1:15:55But the flavour combination...
1:15:55 > 1:15:58No wonder I've got a bit of scraggy pork at the end of the show
1:15:58 > 1:16:00if you're spending all your money on these.
1:16:00 > 1:16:03- Well, the budget's gone. That's why I'm on first.- Exactly.- Right, OK.
1:16:03 > 1:16:05Beautiful.
1:16:05 > 1:16:09- Let's just turn that down. - The fish you want out.
1:16:09 > 1:16:11Yes, please.
1:16:11 > 1:16:15Right, now what we actually do is the juice in this fish actually
1:16:15 > 1:16:19holds it together, so we need to be quite gentle when we turn it out.
1:16:19 > 1:16:21We don't want it to fall to pieces.
1:16:22 > 1:16:25I'm just going to take the ends off slightly.
1:16:25 > 1:16:28They're going to go in the end of the riso, like so.
1:16:28 > 1:16:30Little bit of seasoning in there.
1:16:30 > 1:16:32This is why you call it a little sausage rather than cannelloni.
1:16:32 > 1:16:33Skate sausage, yeah.
1:16:33 > 1:16:35- Right.- Sounds better, doesn't it?
1:16:37 > 1:16:40- I'll season the risotto for you. - Thanking you.
1:16:40 > 1:16:42If I can just grab this little plate.
1:16:42 > 1:16:44Have we got enough cream in that risotto, do you reckon?
1:16:44 > 1:16:46- Yeah, plenty, yeah. - Good, good, good.
1:16:46 > 1:16:53Right. I'm going to gently take the end of this cannelloni off.
1:16:53 > 1:16:55Then just gently slide it out...
1:16:55 > 1:16:56he says.
1:16:59 > 1:17:01What kind of bag is it you've put it in?
1:17:01 > 1:17:03- It's just Clingfilm.- Oh.
1:17:03 > 1:17:06We use clingfilm a lot because it's a good...
1:17:06 > 1:17:09When you're poaching things, especially when you're doing
1:17:09 > 1:17:13little intricate bits of fish like that, it just holds it all together.
1:17:15 > 1:17:16There you go.
1:17:16 > 1:17:20Right. Lovely morels and stuff. Put the asparagus in there.
1:17:20 > 1:17:23Could you just get me some pea shoots?
1:17:23 > 1:17:26I can do that. We're ready to plate when you are.
1:17:29 > 1:17:31The thing about this dish, it's a very simple dish.
1:17:31 > 1:17:36My style of cooking is all about the flavours and the combinations,
1:17:36 > 1:17:39not opposed to the gels, lotions and potions,
1:17:39 > 1:17:43which a lot of people seem to be concentrating too much on.
1:17:43 > 1:17:48Just sit that on the risotto. Take a few of these lovely Jersey asparagus.
1:17:50 > 1:17:51Like so.
1:17:53 > 1:17:55A few bits of the...
1:17:55 > 1:17:58You're not going to tell me morels are growing in Jersey as well.
1:17:58 > 1:18:00- I'm sure we can find some.- Come on!
1:18:00 > 1:18:04- It's a self-sufficient island. - I think these are from Israel.
1:18:04 > 1:18:06When you come on your holiday, I'm going to tell you.
1:18:06 > 1:18:07I'll prove to you that it's not...
1:18:07 > 1:18:10I didn't just swing past Tescos on the way.
1:18:12 > 1:18:14Remind us what that dish is again.
1:18:14 > 1:18:17That is a cannelloni of Jersey skate with an asparagus
1:18:17 > 1:18:19and pea risotto and morel mushrooms.
1:18:19 > 1:18:21Easy as that.
1:18:26 > 1:18:30We get to try this. It looks fabulous. Over here, Mark.
1:18:30 > 1:18:34- This is your first dish for breakfast.- This is my breakfast.
1:18:34 > 1:18:37There you go. Dive into that. Tell us what you think.
1:18:37 > 1:18:39It does look fantastic, I have to say.
1:18:39 > 1:18:42The reason I was asking about the bag is I've worked in France
1:18:42 > 1:18:46quite a lot, and when I very first worked there, I went into
1:18:46 > 1:18:49a restaurant and my French wasn't as good as I pretended it was.
1:18:49 > 1:18:51I ordered something and they all stared at me.
1:18:51 > 1:18:53When it came, it was a bag,
1:18:53 > 1:18:57but it was like the inside of some animal's intestines.
1:18:57 > 1:18:59They do that in France quite a lot.
1:18:59 > 1:19:01I was slightly worried when I saw that bag.
1:19:01 > 1:19:03The idea of the skate is because it just flakes.
1:19:03 > 1:19:06Yeah, normally it's on the bone and you have to strip it off,
1:19:06 > 1:19:09but like this, it almost becomes like a steak or a piece of meat.
1:19:09 > 1:19:12It's a lot nicer to eat a chunk of meat than a...
1:19:12 > 1:19:14Oh, that's absolutely delicious.
1:19:18 > 1:19:21There's no better breakfast than that.
1:19:21 > 1:19:23Apart from a bacon sandwich of course.
1:19:23 > 1:19:25Next, professional chef
1:19:25 > 1:19:28and EastEnder Ricky Groves faced his food heaven or food hell.
1:19:28 > 1:19:30He was keen to lend a hand,
1:19:30 > 1:19:33but I wanted him to make rough puff pastry for his dreaded food hell.
1:19:33 > 1:19:36But he'd rather chop veg for his heavenly ratatouille. Which one did he get to do?
1:19:36 > 1:19:39Everybody here in the studio has made their minds up.
1:19:39 > 1:19:40To remind you, food hell would be turbot.
1:19:40 > 1:19:43Lovely piece of fish here. Quite a small turbot.
1:19:43 > 1:19:47- They're massive things over here. Very expensive.- It is.
1:19:47 > 1:19:50Very expensive. You are looking at how much for one of them?
1:19:50 > 1:19:53- To sell or to buy?- To buy. - 25.- 25 quid, something like that?
1:19:53 > 1:19:57- Maybe a bit more in London.- Yeah. - More in London. More in London.
1:19:57 > 1:20:01Or you could be having that served with a little ratatouille and charred beurre blanc
1:20:01 > 1:20:03- because I know you like your French food as well.- Yes.
1:20:03 > 1:20:07Or the butternut squash over here with a butternut squash and pineapple tarte tatin,
1:20:07 > 1:20:10home-made rough puff pastry and some ice cream to go with it.
1:20:10 > 1:20:13How do you think this lot have decided? We know what the viewers wanted.
1:20:13 > 1:20:16- 2-1 already.- Yes, I'd like to think you've gone for the turbot.
1:20:16 > 1:20:18We love you. We have gone for butter...
1:20:18 > 1:20:21- They all stuck with you.- Oh, really?
1:20:21 > 1:20:24Yes, there was only one person, one of our viewers. There you go.
1:20:24 > 1:20:27We'll get rid of that one. We've got our turbot over here.
1:20:27 > 1:20:29Now we're going to make a little charred beurre blanc.
1:20:29 > 1:20:33We've got a bit of red wine vinegar, sorry, white wine vinegar,
1:20:33 > 1:20:34white wine, touch of water.
1:20:34 > 1:20:37That wants reducing down with a very finely chopped shallot
1:20:37 > 1:20:40and then we're going to whisk in the butter and then chop the chives.
1:20:40 > 1:20:43- Nathan is going to do that.- Lovely. - You might as well grab a knife.
1:20:43 > 1:20:45- There you go.- Thank you. - I am going to chop our turbot.
1:20:45 > 1:20:48What I'm going to do is some ratatouille.
1:20:48 > 1:20:52I need all this prepared. There you go.
1:20:52 > 1:20:58- What I'm looking for is small, small ratatouille.- A nice dice, yes?
1:20:58 > 1:21:04- Yeah. Which is called?- Brunoise. - Brunoise is the very fine one.
1:21:04 > 1:21:07- Brunoise, julienne, mirepoix, macedoine.- Macedoine.- Macedoine.
1:21:07 > 1:21:11- Macedoine.- Macedoine.- There you go.
1:21:11 > 1:21:14All that lot please. Next, a bit of fillet off our turbot.
1:21:14 > 1:21:16Quite expensive, turbot. Great fish.
1:21:16 > 1:21:21Unlike last week where we had the sole, this hasn't got
1:21:21 > 1:21:24a line down it, so you've got to pick your spot
1:21:24 > 1:21:27and just feel the bone in the centre there and then all we do is just
1:21:27 > 1:21:32lift off the fillet in exactly the same way as what we did last week,
1:21:32 > 1:21:35but obviously making sure that you really get
1:21:35 > 1:21:39a lot of this flesh left on the fillet and none on the bone
1:21:39 > 1:21:42because it is, as Nathan says, quite expensive.
1:21:42 > 1:21:47And we just, basically, just long incisions all the way through.
1:21:47 > 1:21:52- There you go. How is he doing? You haven't forgotten it, have you?- No.
1:21:52 > 1:21:56- It's like riding a bike. You sort of...- There you go.
1:21:56 > 1:21:58You'd think it was like riding a bike,
1:21:58 > 1:22:02but I'm still recommending bacon salad to a vegetarian.
1:22:02 > 1:22:06But by the way, you can have it with goats' cheese.
1:22:06 > 1:22:09Goats' cheese... That's the truffle honey.
1:22:09 > 1:22:10You can have it with goats' cheese
1:22:10 > 1:22:14and a bit of French beans which is fantastic as well.
1:22:14 > 1:22:16A nice sort of salad. There you go.
1:22:16 > 1:22:20- You are trying to dig yourself out of it, aren't you?- Yes.- Sorry.
1:22:20 > 1:22:24Keep chopping and just be quiet. I'm taking the bones off.
1:22:24 > 1:22:29The bones on here are pretty obvious to spot on turbot.
1:22:29 > 1:22:32With it being a large fish they are quite large.
1:22:32 > 1:22:36- But I leave the skin off. I don't know about you. - I take the skin off.
1:22:36 > 1:22:39I take the skin off it because it's quite scaly, quite tough.
1:22:39 > 1:22:42- It's got warts on it as well, hasn't it?- Yes.
1:22:42 > 1:22:44What I'm going to do is just to take the skin off,
1:22:44 > 1:22:47you hold the knife flat like that and wiggle the skin.
1:22:47 > 1:22:52The actual knife is not moving. It's just the skin that gets wiggled.
1:22:52 > 1:22:53There you go.
1:22:53 > 1:22:56Obviously there's four fillets on a piece of fish like that.
1:22:56 > 1:22:59We're just going to use one. A bit of seasoning.
1:22:59 > 1:23:03I always season the non-presentation side really.
1:23:03 > 1:23:05- Can I get in here?- Course you can.
1:23:05 > 1:23:08Where does your love of French food come from? All the great restaurants?
1:23:08 > 1:23:10- You collect menus as well, don't you?- Yes.
1:23:10 > 1:23:13All the nice places I've eaten, I've always tried to get
1:23:13 > 1:23:16a signed menu and it was an idea to put them on the wall one day.
1:23:16 > 1:23:18Just memories and stuff like that.
1:23:18 > 1:23:21But French cuisine, it was a chap called Colin Button
1:23:21 > 1:23:24at the Hampshire Hotel and he was very classical
1:23:24 > 1:23:27and so I quite like the French cuisine.
1:23:27 > 1:23:33Obviously it was a case of, in England we had the quality of meat.
1:23:33 > 1:23:37We had Scottish beef and game, English pork and Welsh lamb.
1:23:37 > 1:23:39The French didn't really have the quality of meat
1:23:39 > 1:23:42so they used to have to mask a lot of their food with sauces.
1:23:42 > 1:23:45So I was a sauce chef for many years.
1:23:45 > 1:23:49And you learn a lot about textures and various other things.
1:23:49 > 1:23:53- How much of this do you need, chef? - That's all right. That's all right.
1:23:53 > 1:23:58I haven't got a suitable receptacle. I'm going to have to use this.
1:23:58 > 1:24:02- That's OK. Carry on, son. - But you are going to appear on...?
1:24:02 > 1:24:07Yes, we are on the Ten Mile Menu which I filmed a while back, and that's at the end of July.
1:24:07 > 1:24:09And, um, it's a great thing.
1:24:09 > 1:24:12It was within a 10-mile radius of Hitchin, I think.
1:24:12 > 1:24:15We went out and sourced all local ingredients
1:24:15 > 1:24:18with regards to taking them back and cooking for the locals.
1:24:18 > 1:24:22- This is coming out in July, what, on ITV?- I don't know, actually.
1:24:22 > 1:24:25- I can't remember.- I have just been told in my ear.- Oh, ITV, yeah!
1:24:25 > 1:24:28Right, I have made a little cartouche here,
1:24:28 > 1:24:32classic French way of cooking a piece of fish. There you go.
1:24:32 > 1:24:35It is basically just a circle. Finely diced garlic.
1:24:35 > 1:24:37Really, really finally diced.
1:24:37 > 1:24:39We're going to lift off our fish like that.
1:24:39 > 1:24:41You have got to start somewhere, ain't ya?
1:24:41 > 1:24:43And then we've got some white wine.
1:24:43 > 1:24:45Put the white wine in, cook that.
1:24:48 > 1:24:51Over a little buttered cartouche. So we just take it off the heat.
1:24:51 > 1:24:54This was one of the first things I learned
1:24:54 > 1:24:56when I was cooking in France. Remember this, Nathan?
1:24:56 > 1:24:58- Yeah.- And it just sits there.
1:24:58 > 1:25:01And the reason you've got a little hole there, it lets steam
1:25:01 > 1:25:03come up through the centre. You just leave that off to one side.
1:25:03 > 1:25:06Meanwhile, we're going to cook our ratatouille here,
1:25:06 > 1:25:08because it is quite quick.
1:25:08 > 1:25:10Plenty of oil. Fill in there.
1:25:10 > 1:25:13The veg, throw in first, put the onions in first.
1:25:13 > 1:25:18They take the longest to cook. The peppers, they are going to go in.
1:25:18 > 1:25:26And my aubergines here. So the thing about this ratatouille is its speed.
1:25:26 > 1:25:29You can almost throw everything in together. Courgettes have gone in.
1:25:29 > 1:25:31Garlic I put in now.
1:25:31 > 1:25:34Because if the garlic goes in at the beginning it can burn quite badly.
1:25:34 > 1:25:37James, do you want these really fine, or sort of...
1:25:37 > 1:25:39Really, really, really fine.
1:25:39 > 1:25:42- He is testing you now. - Really, really fine.
1:25:42 > 1:25:44Explain to us how we make a proper beurre blanc.
1:25:44 > 1:25:47Basically we have got the wine, boil it all down, we've got
1:25:47 > 1:25:50the shallots in there, then we just sort of "monteed", French term,
1:25:50 > 1:25:52just melt the butter into it.
1:25:52 > 1:25:55But you've got to make sure you don't boil it after it's...
1:25:55 > 1:25:58Just take it off the heat. Add it slowly.
1:25:58 > 1:26:00That is the key.
1:26:00 > 1:26:02Basically, just add the butter slowly off the heat
1:26:02 > 1:26:07- and it starts to come together as a sauce.- Yeah.- Little bit of salt.
1:26:07 > 1:26:11There you go. We're going to slice up our tomatoes. There you go.
1:26:12 > 1:26:17- There's a bowl underneath, can you grab it?- I reckon that'll do.
1:26:17 > 1:26:19Here you go.
1:26:22 > 1:26:25And then, from our finely chopped chives,
1:26:25 > 1:26:28we have got one that looks like...
1:26:28 > 1:26:32What is this?! No, I'm only joking!
1:26:32 > 1:26:37- You're taking it back!- I'm only taking it back! Nice and simple.
1:26:37 > 1:26:40So all this got sauteed, very, very quick.
1:26:40 > 1:26:43Just allow the tomatoes to soften.
1:26:43 > 1:26:48At this point we can throw in our basil. Going to go in there.
1:26:48 > 1:26:54A bit more oil. Just a touch. Bring all the flavours in. Salt.
1:26:56 > 1:27:00You all right? Can't believe we've got four chefs cooking.
1:27:00 > 1:27:04We are in for a treat today, look at all this.
1:27:04 > 1:27:06Saute that up.
1:27:06 > 1:27:08You see the speed you cook it, it keeps all the colour in,
1:27:08 > 1:27:12that is what we want. Plenty of basil, just pop the basil in.
1:27:12 > 1:27:14We are on about barbecues,
1:27:14 > 1:27:17you can turn this into a great chutney as well.
1:27:17 > 1:27:20If you just add a bit of sugar,
1:27:20 > 1:27:23a touch of vinegar in there as well.
1:27:23 > 1:27:25It works really well. Plate.
1:27:25 > 1:27:30- Thank you very much. I'm getting...- Here!
1:27:30 > 1:27:32Thank you! We got there in the end.
1:27:32 > 1:27:34A little bit of this.
1:27:36 > 1:27:38And we'll put this...
1:27:39 > 1:27:42You basically just pop this simply on the plate.
1:27:42 > 1:27:46The secret is simplicity, I think.
1:27:47 > 1:27:51People say, "What do chefs really want to eat?"
1:27:52 > 1:27:55They just want to eat simple, simple food.
1:27:55 > 1:27:58And we have got some of this beurre blanc,
1:27:58 > 1:28:00classic, over the top, you don't need any more than that.
1:28:00 > 1:28:04Grab your irons. There you go, Ricky, dive into that.
1:28:06 > 1:28:10Tell us what you think. Girls, do you want to bring over the glasses?
1:28:10 > 1:28:14- What do you reckon to that? - Beautiful.
1:28:14 > 1:28:17We have got our little chive things.
1:28:17 > 1:28:21What do you reckon? Happy with that?
1:28:21 > 1:28:23- Absolutely beautiful. - There you go, girls.
1:28:23 > 1:28:25You do get to eat some of it, which is a first!
1:28:30 > 1:28:33I am so glad somebody else did all the chopping for a change.
1:28:33 > 1:28:35There is no such thing as a free lunch of course.
1:28:35 > 1:28:37That's all we've got time for.
1:28:37 > 1:28:41If you would like to cook any of the dishes on the programme,
1:28:41 > 1:28:45you can find all the recipes on our website. bbc.co.uk/recipes.
1:28:45 > 1:28:49There are plenty of great ideas on there for you to choose from.
1:28:49 > 1:28:52Have a lovely weekend, I'll see you very soon. Bye for now.