Episode 140

0:00:02 > 0:00:05Good morning. If you're after great cooking, you're in the perfect place.

0:00:05 > 0:00:07This is Saturday Kitchen Best Bites.

0:00:26 > 0:00:28Welcome to the show.

0:00:28 > 0:00:31The chefs are ready and the celebrity guests are feeling hungry.

0:00:31 > 0:00:32Coming up on today's show...

0:00:32 > 0:00:35Jason Atherton cooks a dish of succulent Orkney scallops

0:00:35 > 0:00:39and makes a miso tar and serves it all with a mackerel tartare.

0:00:39 > 0:00:43Theo Randall injects some rustic Italian charm into the proceedings.

0:00:43 > 0:00:44He cooks with fresh tagliarini

0:00:44 > 0:00:48and prosciutto, peas, spring onion and Parmesan cheese.

0:00:48 > 0:00:51And we go back to the very first time that Cyrus Todiwala

0:00:51 > 0:00:53joined us at the Saturday Kitchen hobs.

0:00:53 > 0:00:57He cooks an amazing dish of green prawn curry from scratch,

0:00:57 > 0:01:00making the sauce from a load of ground spices, coconut leaves,

0:01:00 > 0:01:03coconut milk and cashew nuts.

0:01:03 > 0:01:06And actor Neil Pearson faced his Food Heaven or Food Hell.

0:01:06 > 0:01:07Would he get his Food Heaven -

0:01:07 > 0:01:09lamb with my hearty lamb neck fillet tagine

0:01:09 > 0:01:12with fresh tabbouleh?

0:01:12 > 0:01:15Or Food Hell - pork with some delicious slow-roasted fennel

0:01:15 > 0:01:18and chilli crusted pork with hispi cabbage,

0:01:18 > 0:01:20served with a chive and creme fraiche mash?

0:01:20 > 0:01:23And you can find out what he gets to eat at the end of today's show.

0:01:23 > 0:01:26But first, it's time to go back to a very special

0:01:26 > 0:01:2940th birthday treat Nathan Outlaw cooked up for me,

0:01:29 > 0:01:32roast turbot in my favourite way - on the bone, with plenty of butter.

0:01:32 > 0:01:34Great to have you on the show.

0:01:34 > 0:01:37- What are you making for us?- Thanks. - What's on the menu?

0:01:37 > 0:01:39We're going to do a turbot on the bone, which is

0:01:39 > 0:01:41one of them chefs' favourites.

0:01:41 > 0:01:43- Cooking fish on the bone is fantastic.- It is.

0:01:43 > 0:01:45I'll put with that just simply some grilled leeks,

0:01:45 > 0:01:47then we are going to do a butter dressing,

0:01:47 > 0:01:49which is my take on tartare sauce.

0:01:49 > 0:01:52Red wine reduced with white wine vinegar, water and sugar.

0:01:52 > 0:01:54That's what we want to get on now. I'll get that on.

0:01:54 > 0:01:58Then we've got some gherkins and capers and our fines herbes,

0:01:58 > 0:02:00which is classically known,

0:02:00 > 0:02:02which is chives, tarragon,

0:02:02 > 0:02:04chervil and parsley.

0:02:04 > 0:02:08Then with the butter we'll have some garlic and thyme.

0:02:08 > 0:02:10So you've got red wine and red wine vinegar in here.

0:02:10 > 0:02:12We'll bring that right down.

0:02:12 > 0:02:14I'll start prepping this fish.

0:02:14 > 0:02:16What's nice about fish like this is,

0:02:16 > 0:02:17if you're up for it,

0:02:17 > 0:02:19you can cook this whole.

0:02:19 > 0:02:21If you was to do that, you'd need to

0:02:21 > 0:02:23remove the fins on the side, like this.

0:02:23 > 0:02:25In, like, a turbot pan, really.

0:02:25 > 0:02:26Yes, a nice, big turbot pan.

0:02:26 > 0:02:29Or a big roasting pan will do the trick, as well.

0:02:29 > 0:02:32Cooking on the bone, you say it's a chef's favourite.

0:02:32 > 0:02:34It just alters the texture slightly, doesn't it?

0:02:34 > 0:02:37It's quite a special flavour on the bone.

0:02:37 > 0:02:39It's a bit different, I think.

0:02:39 > 0:02:42It's quite forgiving, as well, in regards to, sort of...

0:02:42 > 0:02:44I find if you've got something on the bone, it'd give you

0:02:44 > 0:02:48another five to ten minutes, a bit of resting, like meat does.

0:02:48 > 0:02:52Which is quite good, cos fish does overcook quickly.

0:02:52 > 0:02:58I mentioned at the top, you are the only two-star Michelin chef

0:02:58 > 0:03:02that basically cooks exclusively fish. That's it. That's your menu.

0:03:02 > 0:03:04That's all we do.

0:03:04 > 0:03:07I let the markets and the fishermen tell me what's available

0:03:07 > 0:03:08and then I just cook it.

0:03:08 > 0:03:10That's the secret, really.

0:03:10 > 0:03:13Obviously there's a bit more to it than that, but...

0:03:13 > 0:03:15You say you actually still buy your fish

0:03:15 > 0:03:17from the guy in that video clip?

0:03:17 > 0:03:19A lot of the fishermen in Padstow

0:03:19 > 0:03:23who were in that Rick Stein clip, are still there fishing now.

0:03:23 > 0:03:28My wife's from Padstow, so I get to know all these people. It's good.

0:03:28 > 0:03:31- The best way to buy fish is off a fisherman.- Yeah.

0:03:31 > 0:03:33So, what I've got here, you would keep the head,

0:03:33 > 0:03:35if you were going to make a stock.

0:03:35 > 0:03:38What we'll do now is we'll cut it down,

0:03:38 > 0:03:40into what is traditionally known as a troncon.

0:03:40 > 0:03:42I think that's how you pronounce it in French.

0:03:42 > 0:03:45- Is that correct?- It sounds good, yes.- Sounds good!

0:03:45 > 0:03:48If you just remove the tail like so.

0:03:48 > 0:03:50Again, keep that for stock.

0:03:50 > 0:03:54You're using a meat cleaver, cos the bone is quite thick inside it, yeah?

0:03:54 > 0:03:57That's right. It gets thicker as you go down, as well.

0:03:57 > 0:04:02The bigger the fish gets, the thicker it actually gets.

0:04:02 > 0:04:06These get to be, the halibuts and that kind of thing, huge size.

0:04:06 > 0:04:10Yeah, anything that's big like this would be lovely to cook on the bone.

0:04:10 > 0:04:13This is probably about as small as you want to go, actually.

0:04:13 > 0:04:16You might think it's massive, actually, it's not that big.

0:04:16 > 0:04:18This is quite a small one.

0:04:18 > 0:04:19So you find the centre bone.

0:04:19 > 0:04:21Make an incision with your knife

0:04:21 > 0:04:23down to the bone and then...

0:04:23 > 0:04:25you want to come all the way down.

0:04:28 > 0:04:31Ruin James's rolling pin, as you do.

0:04:31 > 0:04:32Look at that!

0:04:32 > 0:04:35I'll buy you a new one for your birthday.

0:04:35 > 0:04:37Add it to your pasta machine list.

0:04:37 > 0:04:40- A pasta machine, as well. - You want to find...

0:04:40 > 0:04:42You can break this down.

0:04:42 > 0:04:44This will feed probably about six people.

0:04:44 > 0:04:46What I'm doing here is cutting

0:04:46 > 0:04:48the nice prime bit out just for you.

0:04:48 > 0:04:49What you do is again come down to the bone.

0:04:49 > 0:04:51You've already ruined it, so you may as well...

0:04:51 > 0:04:54OK? And then again.

0:04:54 > 0:04:57And what that leaves you with is a beautiful piece...

0:04:57 > 0:04:59And a ruined rolling pin!

0:04:59 > 0:05:02We'll get them to send you in.

0:05:02 > 0:05:03Someone will send you a rolling pin.

0:05:03 > 0:05:06We've got a lovely piece of turbot, OK?

0:05:07 > 0:05:10A little bit of salt on that.

0:05:10 > 0:05:13I'll deep fry the capers that you want in there.

0:05:13 > 0:05:16They need a touch of boil.

0:05:16 > 0:05:19Hot pan. You've got to get your oven on for about 220

0:05:19 > 0:05:21before you even start any of this.

0:05:21 > 0:05:23Then you want the white skin down.

0:05:23 > 0:05:25The reason why you want the white skin down

0:05:25 > 0:05:28is it actually becomes almost like a fish crackling

0:05:28 > 0:05:29and is good to eat.

0:05:29 > 0:05:31And that's for the protection, as well.

0:05:31 > 0:05:34- It protects the fish.- There's a sink over there to wash your hands.

0:05:34 > 0:05:37- You wouldn't turn it over, then? Literally just...- No.

0:05:37 > 0:05:40If you turned it over and you try to cook it on the darker side,

0:05:40 > 0:05:42what will happen is, when it's cooked, the dark side will

0:05:42 > 0:05:46stick to the white, to the flesh, and you'll have trouble getting it off.

0:05:46 > 0:05:49OK. Right, you want a little bit of colour on there.

0:05:49 > 0:05:51I'll pop it in the oven for you.

0:05:51 > 0:05:54A little more salt. That can go straight into the oven.

0:05:54 > 0:05:56- Just like that?- Yes, straight in. - How long for?

0:05:56 > 0:05:58About ten to 12 minutes.

0:05:58 > 0:06:01That one in there has got a couple of minutes left.

0:06:01 > 0:06:05Like I said before, it is quite good to you.

0:06:05 > 0:06:07It allows you to cook it a bit more

0:06:07 > 0:06:09and be a bit more hardy with it.

0:06:09 > 0:06:11I've got some leeks in there,

0:06:11 > 0:06:13which are in salted, boiling water.

0:06:13 > 0:06:15There's the fried little caper berries.

0:06:15 > 0:06:19They pop open, like little flowers. The little capers, not berries.

0:06:19 > 0:06:22That's a nice texture to the dish, as well.

0:06:22 > 0:06:25So we've got our red wine reducing down to make the dressing.

0:06:25 > 0:06:27Now, with the dressing, we also need some butter.

0:06:27 > 0:06:30I thought, when I was coming to cook for you, James,

0:06:30 > 0:06:32what better than a big handful of butter to make the sauce.

0:06:32 > 0:06:34Don't know what you mean.

0:06:34 > 0:06:36And what we've got in there...

0:06:36 > 0:06:39- I've hit 40 and I've gone on to olive oil now.- OK.- Yeah.

0:06:40 > 0:06:43- Not.- So we've got thyme in here, a bit of crushed garlic, as well.

0:06:43 > 0:06:46What we're after is what Rick said in that VT,

0:06:46 > 0:06:48we need the beurre noisette,

0:06:48 > 0:06:50which is nut brown butter,

0:06:50 > 0:06:52which will give that flavour to it.

0:06:53 > 0:06:56OK. Brilliant.

0:06:56 > 0:06:58So this is the colour from it?

0:06:58 > 0:07:01Yes, what will happen is you get a nuttiness to it, which really

0:07:01 > 0:07:03complements the turbot,

0:07:03 > 0:07:05that sort of fish, really well.

0:07:05 > 0:07:07About your restaurant, it's... Well, tell us where it is.

0:07:07 > 0:07:09You've got the restaurant and you've

0:07:09 > 0:07:14- got a brasserie next door to it, as well, now.- That's right.

0:07:14 > 0:07:17We've got a seafood and grill,

0:07:17 > 0:07:19which is a very simple

0:07:19 > 0:07:21fish and meat restaurant.

0:07:21 > 0:07:24But everything that we do there is again from the boats,

0:07:24 > 0:07:27from the markets and from the farms.

0:07:27 > 0:07:30What we do there is we don't tell people what

0:07:30 > 0:07:32they're going to have, we give them the choice.

0:07:32 > 0:07:35We've got lots of sauces, lots of side dishes

0:07:35 > 0:07:37and lots of fish and meat and you choose how you want it.

0:07:37 > 0:07:39Which is quite a nice way of doing it.

0:07:39 > 0:07:41And then we've got the fine dining,

0:07:41 > 0:07:43which is ten tables and that's where

0:07:43 > 0:07:45I create an eight course menu,

0:07:45 > 0:07:48which currently has 14 varieties

0:07:48 > 0:07:49of seafood on it, in one...

0:07:49 > 0:07:53So you eat 14 varieties of seafood when you eat with us, which is...

0:07:53 > 0:07:55If you're after the best of the fish,

0:07:55 > 0:07:58then hopefully you'll see it there.

0:07:58 > 0:08:01And they're both, actually, very similar in a way.

0:08:01 > 0:08:03The fish stock's made the same in both restaurants,

0:08:03 > 0:08:06the fish is from the same boats or the same markets.

0:08:06 > 0:08:07It's no different,

0:08:07 > 0:08:10but there are different offerings.

0:08:10 > 0:08:12- So the leeks are going on there. - What I've done to them,

0:08:12 > 0:08:15I've put a bit of oil on there and a bit of salt and pepper.

0:08:15 > 0:08:18As well as that, as if you're not busy enough,

0:08:18 > 0:08:22you've also got a little academy. That'll be great to go to.

0:08:22 > 0:08:24Tell us about that.

0:08:24 > 0:08:27What we've got is Cornwall College, which is... There's two sites.

0:08:27 > 0:08:30There's three sites in total, but the two sites I'm working with

0:08:30 > 0:08:32are Camborne and St Austell.

0:08:32 > 0:08:35We're running an Academy Nathan Outlaw,

0:08:35 > 0:08:38which basically is an extension to the VRQ course,

0:08:38 > 0:08:40which is what chefs actually do now

0:08:40 > 0:08:42to get their qualification.

0:08:42 > 0:08:44So it's not an actual replacement for the course,

0:08:44 > 0:08:46it's an enhancement.

0:08:46 > 0:08:48It gives them a bit more than just the normal qualification.

0:08:48 > 0:08:52There'll be 12 students in each site doing that.

0:08:52 > 0:08:54So 24 in total.

0:08:54 > 0:08:58And the first bunch of people that are coming onto it

0:08:58 > 0:08:59will be coming in September.

0:08:59 > 0:09:01So I'm looking forward to that.

0:09:01 > 0:09:03It's good to work with younger people.

0:09:03 > 0:09:05And in Cornwall we've got some amazing suppliers.

0:09:05 > 0:09:08I'll be taking them round to suppliers, showing them

0:09:08 > 0:09:10different things, masterclasses, hopefully inviting

0:09:10 > 0:09:13other chefs to come and show them things, which will be good.

0:09:13 > 0:09:15What are you looking at me for?

0:09:15 > 0:09:16LAUGHTER

0:09:16 > 0:09:19Right, so our red wine reduction has reduced.

0:09:19 > 0:09:20Our leeks are there.

0:09:20 > 0:09:23The fish, when this is cooked, the simplest way to know it's cooked

0:09:23 > 0:09:26is that the skin will just peel off.

0:09:26 > 0:09:28When it peels off, that means it's ready.

0:09:28 > 0:09:29If it doesn't peel off, you can

0:09:29 > 0:09:30put it back in the oven

0:09:30 > 0:09:32for a couple of minutes.

0:09:32 > 0:09:33OK, so off that comes.

0:09:33 > 0:09:35There's no seasoning on there,

0:09:35 > 0:09:37so we'll season that with a bit of salt.

0:09:37 > 0:09:40Then, if you've got some lemon segments, that's brilliant.

0:09:40 > 0:09:41How's it looking so far?

0:09:41 > 0:09:43Looks delicious.

0:09:43 > 0:09:46- A bit on there?- Lovely. Then we'll put that onto the plate.

0:09:46 > 0:09:49I don't know if you can see that, but underneath,

0:09:49 > 0:09:52the white skin is all crisped up, so that's edible now.

0:09:52 > 0:09:55So we're going to make the reduction.

0:09:55 > 0:09:58We've got here the red wine reduction.

0:09:58 > 0:10:00- Which is thick.- Nice and thick.

0:10:00 > 0:10:02That's cos there's sugar in there as well as reducing it.

0:10:02 > 0:10:05What we're trying to balance is the sweet, the sour,

0:10:05 > 0:10:07the savoury, the salty.

0:10:07 > 0:10:08All them flavours together,

0:10:08 > 0:10:10which will work really well.

0:10:10 > 0:10:12So two spoonfuls of the red wine reduction.

0:10:12 > 0:10:15We've got four spoonfuls of the butter.

0:10:15 > 0:10:18I'll put five in there, actually.

0:10:18 > 0:10:21We take some of the gherkins

0:10:21 > 0:10:25and the capers that have been chopped up into nice diamond shapes.

0:10:25 > 0:10:26And some of the herbs.

0:10:26 > 0:10:28That's it, all in there.

0:10:28 > 0:10:30I've done that as hexagons, actually.

0:10:30 > 0:10:32They look good.

0:10:32 > 0:10:34A touch of salt.

0:10:34 > 0:10:37We put our leeks onto the plate there.

0:10:38 > 0:10:40This is quite simple.

0:10:40 > 0:10:42You can do this with carrots, with asparagus,

0:10:42 > 0:10:45which we've been using, as it's been in season.

0:10:45 > 0:10:46Then we spoon over the dressing.

0:10:49 > 0:10:52And the dressing splits. It's like putting olive oil, I suppose.

0:10:52 > 0:10:55Yes, it's a different way of doing them.

0:10:55 > 0:10:57Usually you'd have an oil,

0:10:57 > 0:10:59an olive oil or a rapeseed oil.

0:10:59 > 0:11:02But I think butter with fish is beautiful

0:11:02 > 0:11:04and obviously it's a birthday treat.

0:11:04 > 0:11:05It looks brilliant.

0:11:05 > 0:11:07Then the deep-fried...

0:11:07 > 0:11:08Yes, just for texture,

0:11:08 > 0:11:11we've got some deep-fried capers over the top.

0:11:11 > 0:11:13- How good does that look? - There you go.

0:11:13 > 0:11:14Tell us about that dish again.

0:11:14 > 0:11:17We've got our turbot on the bone that's been roasted in the oven

0:11:17 > 0:11:18with a tartare red wine dressing

0:11:18 > 0:11:21- and grilled leeks.- Easy as that.

0:11:26 > 0:11:29I have to say, that looks amazing.

0:11:29 > 0:11:31There you go. Have a seat over here.

0:11:31 > 0:11:33You get to dive into this.

0:11:33 > 0:11:35- I feel like it's my birthday. - Exactly!

0:11:35 > 0:11:38- Dishes coming my way!- Dive in. - That looks fantastic.

0:11:38 > 0:11:41Nathan on about cooking fish on the bone when you get chance.

0:11:41 > 0:11:43- It is totally different, isn't it? - It's very special.

0:11:43 > 0:11:45And a great way of cooking it.

0:11:45 > 0:11:48It's incredible. It just retains a different type of moisture.

0:11:48 > 0:11:51It draws from the bone. It's amazing.

0:11:51 > 0:11:55It rests like meat and I think that gives it... It sort of relaxes.

0:11:55 > 0:11:57- Other fish with that?- I think brill

0:11:57 > 0:12:00is one of my favourites, when it's around.

0:12:00 > 0:12:01Halibut, if it's sustainable,

0:12:01 > 0:12:03you use halibut, which is good.

0:12:03 > 0:12:05But big plaice, big lemons soles.

0:12:05 > 0:12:07- Anything that's flat is pretty good with that.- Sounds good to me.

0:12:12 > 0:12:15You see, I don't think I look a day over 39...ish.

0:12:15 > 0:12:18Coming up, I make roast tomato and olive oil soup for soul singer

0:12:18 > 0:12:21Beverley Knight after Rick Stein takes in

0:12:21 > 0:12:25a little piece of Italy while on one of his Mediterranean Escapes.

0:12:32 > 0:12:34That was a bit startling.

0:12:34 > 0:12:37I think it said "Tourists remember, you're not in Italy."

0:12:37 > 0:12:41Not exactly a very wonderful welcome.

0:12:41 > 0:12:46I suppose it's a bit like in Scotland you see "English, go home"

0:12:46 > 0:12:50or in Monty Python's Life of Brian "Romans, go home."

0:12:50 > 0:12:54Do they still kidnap tourists here? I don't know.

0:13:02 > 0:13:07I'm going to see one of my favourite Italian cheeses being made

0:13:07 > 0:13:10and the best is produced by shepherds in the hills.

0:13:10 > 0:13:12It's pecorino.

0:13:12 > 0:13:15That comes from pecora, which means sheep.

0:13:15 > 0:13:16When it comes to shearing,

0:13:16 > 0:13:21these shepherds help each other by going from farm to farm.

0:13:21 > 0:13:23It's as if I'm stepping back in time here,

0:13:23 > 0:13:28but it's like that a lot in Sardinia. Not, however,

0:13:28 > 0:13:31on the Costa Smeralda. This is Lucario Puggioni.

0:13:31 > 0:13:33He's heating up the sheep's milk,

0:13:33 > 0:13:35putting in rennet

0:13:35 > 0:13:38and leaving it for a while before the next stage

0:13:38 > 0:13:40of separating the whey.

0:13:40 > 0:13:44It doesn't take very long for the milk to set and form curds.

0:13:44 > 0:13:46SHEEP BLEAT

0:13:50 > 0:13:51DOG GROWLS

0:13:51 > 0:13:53LAUGHTER

0:13:53 > 0:13:55I was brought up on a farm,

0:13:55 > 0:13:59but they gave up using these clippers in about 1958.

0:13:59 > 0:14:03But I can remember one of the chaps on the farm called Charlie

0:14:03 > 0:14:07who my brother, my oldest brother, was being naughty

0:14:07 > 0:14:08and he pinched him and he

0:14:08 > 0:14:12pinched him so hard that it actually pinched through his shorts,

0:14:12 > 0:14:17because his hands were so strong from working the clippers.

0:14:21 > 0:14:25Well, I'm just thinking this is a basic how to make cheese lesson.

0:14:25 > 0:14:30But I've been in enormous factories wearing hairnets and white coats

0:14:30 > 0:14:34and, I must say, I know which cheese I would prefer to eat.

0:14:34 > 0:14:38I just love this. It's stirred with a branch.

0:14:38 > 0:14:43Cuts up the curds absolutely perfectly.

0:14:43 > 0:14:45I know I have said this before,

0:14:45 > 0:14:47but I'm always utterly mesmerised

0:14:47 > 0:14:51by people doing things with their hands with extreme expertise.

0:14:51 > 0:14:54I just could watch him for ever. It's just relaxing.

0:14:56 > 0:14:58There's nothing new in cheese making.

0:14:58 > 0:15:01It's an age-old way of preserving milk which goes right back to

0:15:01 > 0:15:06over 10,000 years ago when sheep and goats were first domesticated

0:15:06 > 0:15:08and put in herds to graze.

0:15:08 > 0:15:12There's even cave paintings of cheese making, it's that old.

0:15:12 > 0:15:16MAN SPEAKS IN OWN LANGUAGE

0:15:18 > 0:15:21What he was saying is that he just loves making cheese.

0:15:21 > 0:15:22He's been doing it all his life

0:15:22 > 0:15:25and he loves being in contact with his animals.

0:15:28 > 0:15:32In Britain, in most cheese making, the whey is probably fed to pigs.

0:15:32 > 0:15:36But, here, they make a second cheese, ricotta.

0:15:36 > 0:15:38Ricotta just means re-cooked.

0:15:38 > 0:15:40And he's bringing the temperature up again

0:15:40 > 0:15:42and he's just going to gather

0:15:42 > 0:15:44what's left in the whey to make the ricotta.

0:15:44 > 0:15:48Fresh ricotta you have to eat within 24 hours.

0:15:48 > 0:15:50Absolutely delicious, of course.

0:15:50 > 0:15:52Just also noticing that he is

0:15:52 > 0:15:56so scrupulous in his cleanliness in making this cheese.

0:15:56 > 0:15:58I mean, not only is he so expert,

0:15:58 > 0:16:00but everything is kept perfectly clean.

0:16:00 > 0:16:04He totally understands what he's doing, of course.

0:16:04 > 0:16:08After half an hour, he thinks the ricotta is just about ready.

0:16:08 > 0:16:10Well, this is a culinary first for me.

0:16:10 > 0:16:14We've all had ricotta, but I bet very few people have had

0:16:14 > 0:16:20the chance to have ricotta that's not 24 hours old but 24 seconds old.

0:16:25 > 0:16:26I don't know how to describe it.

0:16:26 > 0:16:29It's like the best rice pudding you've ever tasted.

0:16:29 > 0:16:32It's just creamy and delicate.

0:16:32 > 0:16:35It doesn't taste like cheese, it just tastes like a lovely,

0:16:35 > 0:16:38lovely pudding, really.

0:16:38 > 0:16:40Well, that's how they do it.

0:16:40 > 0:16:45It's the real thing and I'm really pleased to have been there.

0:16:45 > 0:16:49Now I want to cook with the pecorino back at home and I am going to

0:16:49 > 0:16:51make a spaghetti carbonara

0:16:51 > 0:16:54and this really hard cheese is perfect for it.

0:16:54 > 0:16:57The other thing, of course, is a good chunk of pancetta.

0:17:00 > 0:17:03Pancetta is very like bacon, of course.

0:17:03 > 0:17:05The subtle difference being

0:17:05 > 0:17:06that it's cured for longer,

0:17:06 > 0:17:10that it's salted and hung up in drying sheds, a bit like Parma ham,

0:17:10 > 0:17:12for much longer than bacon,

0:17:12 > 0:17:15therefore it has a more concentrated flavour

0:17:15 > 0:17:19and is absolutely essential in a load of Italian dishes.

0:17:19 > 0:17:22Gives out a lovely sort of meaty,

0:17:22 > 0:17:25salty flavour in the background.

0:17:26 > 0:17:29Just chop it into chunks or lardons

0:17:29 > 0:17:33or, as they say in Italian, cubetti, little cubes.

0:17:35 > 0:17:38Now, one of the things that I picked up in Italy, a little tip

0:17:38 > 0:17:40which gives me great pleasure,

0:17:40 > 0:17:42is how to open a packet of pasta.

0:17:42 > 0:17:46Don't mess around with the paper or get a knife.

0:17:46 > 0:17:47Just go...like that.

0:17:49 > 0:17:50Macho stuff.

0:17:55 > 0:17:58There's loads of stories as to where carbonara comes from,

0:17:58 > 0:18:01but the one I like most is actually from the Second World War,

0:18:01 > 0:18:04when all the GIs were over in Rome

0:18:04 > 0:18:07and then they had loads of bacon and eggs.

0:18:07 > 0:18:13So the Italians presumably acquired them in a legal or illegal way

0:18:13 > 0:18:15and came up with this dish -

0:18:15 > 0:18:17bacon, eggs and pasta.

0:18:19 > 0:18:23So, with the pancetta, I put in about three cloves of chopped garlic,

0:18:23 > 0:18:26a good fistful of parsley and spaghetti,

0:18:26 > 0:18:28which goes straight into the pan.

0:18:30 > 0:18:32Another little tip I picked up in Italy,

0:18:32 > 0:18:36they often use a little bit of the cooking water of the pasta

0:18:36 > 0:18:38just to make a bit of sauce.

0:18:40 > 0:18:42That's...perfect.

0:18:42 > 0:18:47Another strong contender for the origins of this dish goes way back

0:18:47 > 0:18:52in time to days of charcoal burners who worked outside the walls of Rome.

0:18:52 > 0:18:55It's said that they used to cook bacon,

0:18:55 > 0:18:57eggs and cheese on their hot shovels,

0:18:57 > 0:19:00hence charcoal, carbon, carbonara.

0:19:03 > 0:19:07This is nearly as popular as spaghetti Bolognese,

0:19:07 > 0:19:10but it's much more typical of Italian pasta dishes

0:19:10 > 0:19:13cos it takes no time to make.

0:19:13 > 0:19:15I met this Italian chef not so long ago

0:19:15 > 0:19:17who came from Rome, who said,

0:19:17 > 0:19:21"Never use Parmesan in carbonara and never use cream!"

0:19:21 > 0:19:25I was a bit embarrassed, cos I was used to using both.

0:19:25 > 0:19:27So I said, "What about pecorino, then?

0:19:27 > 0:19:29Is it all right to use Sardinian pecorino?"

0:19:29 > 0:19:32"Oh, yeah, yeah," he said. "But never cream."

0:19:36 > 0:19:39And that carbonara looked delicious.

0:19:39 > 0:19:41I've been in the Mediterranean too, this week,

0:19:41 > 0:19:44on the island of Crete, where you couldn't move for things that

0:19:44 > 0:19:46aren't covered in olive oil. They deep fry everything.

0:19:46 > 0:19:50I'm going to do a simple little soup, which is roasted tomatoes.

0:19:50 > 0:19:53Another thing that's in Crete is honey. It is everywhere.

0:19:53 > 0:19:56I thought I'd do a roasted tomato soup very quick,

0:19:56 > 0:19:58very simple, with oregano, cos it's known as the herb island.

0:19:58 > 0:20:01I know you don't like raw tomatoes. That's why I'll cook them,

0:20:01 > 0:20:03Beverley Knight, before you look at me...

0:20:03 > 0:20:06- Fantastic!- ..as if I've just done something wrong.

0:20:06 > 0:20:08We'll then just take our tomatoes,

0:20:08 > 0:20:09cut them in half like that.

0:20:09 > 0:20:12And I'm going to roast these with oregano and marjoram.

0:20:12 > 0:20:15There's herbs all over the place in Crete,

0:20:15 > 0:20:18a lot of them are dried, but if you can get the fresh ones, brilliant.

0:20:18 > 0:20:21And I am just going to roast those off with honey and olive oil.

0:20:21 > 0:20:26They eat more olive oil per person

0:20:26 > 0:20:29- than anywhere else in the world. - Wow!- In Crete.- In Crete?- Yes.

0:20:29 > 0:20:32They have the lowest heart disease, the lowest cancer rates.

0:20:32 > 0:20:35Amazing sort of diet they've got in there.

0:20:35 > 0:20:36Did you miss your butter, James?

0:20:36 > 0:20:38They did have butter, mate. Yes, exactly.

0:20:38 > 0:20:41But this is the only show I'm doing where

0:20:41 > 0:20:42I'm actually not using any butter.

0:20:42 > 0:20:44Oh, a big round of applause.

0:20:44 > 0:20:46See if you can do it. I doubt it.

0:20:46 > 0:20:48I don't believe that, no.

0:20:48 > 0:20:51Oregano over the top, this wonderful herb. Or use marjoram.

0:20:51 > 0:20:52Honey over the top,

0:20:52 > 0:20:54Greek olive oil poured over the top,

0:20:54 > 0:20:57roasted in the oven.

0:20:57 > 0:20:58So do the different olive oils

0:20:58 > 0:21:00from different countries all have their specific...

0:21:00 > 0:21:02Taste very, very different.

0:21:02 > 0:21:04The Greek olive oil is very low in acidity

0:21:04 > 0:21:06but also very strong in pepperiness, in flavour.

0:21:06 > 0:21:09- Oh, sounds like me. - When you're buying olive oil,

0:21:09 > 0:21:12make sure you buy it in the darkened jars. That's what we want.

0:21:12 > 0:21:14I'm going to do this little rusk, these bread rusks,

0:21:14 > 0:21:15which are everywhere,

0:21:15 > 0:21:18flavoured with star anise and that kind of stuff.

0:21:18 > 0:21:21- Singing, it's kind of in your blood, I suppose...- It is!

0:21:21 > 0:21:23- You learnt when you were in church.- Yeah.

0:21:23 > 0:21:26I couldn't believe you started writing songs when you were 13.

0:21:26 > 0:21:29They were absolutely rubbish songs, of course.

0:21:29 > 0:21:30Absolutely no good to anybody.

0:21:30 > 0:21:34But it was to, I guess, starting the practice of creating,

0:21:34 > 0:21:39composing, understanding what makes a song from what makes rubbish.

0:21:39 > 0:21:42But, the more you do it, the better you get at it.

0:21:42 > 0:21:45I'm glad I started young.

0:21:45 > 0:21:47It happened for you quite quickly, didn't it?

0:21:47 > 0:21:50- 19 years old, you got spotted? - Yeah, got spotted at 19.

0:21:50 > 0:21:51Was just about to go off to uni

0:21:51 > 0:21:56and was spotted singing away in a club at home in Wolverhampton.

0:21:56 > 0:22:00And, eventually, signed the deal in my final year of uni.

0:22:00 > 0:22:04And, yeah, it just took off with the first song,

0:22:04 > 0:22:08which became an underground club hit.

0:22:08 > 0:22:12And I found myself in the weird position of having to

0:22:12 > 0:22:16write my dissertation and write my first album at the same time.

0:22:16 > 0:22:18One thing I found amazing about your

0:22:18 > 0:22:20career is the longevity of it,

0:22:20 > 0:22:21cos 16 years you've been doing it

0:22:21 > 0:22:24and still selling records, the same amount of numbers.

0:22:24 > 0:22:27There's not many people that can do that all the way through.

0:22:27 > 0:22:29I think there's been luck, of course.

0:22:29 > 0:22:31A lot of fortune has smiled on me.

0:22:31 > 0:22:33But then there's a lot of graft, as well.

0:22:33 > 0:22:35I think part of what's kept me going

0:22:35 > 0:22:37is just I am a music fan, first and foremost.

0:22:37 > 0:22:40I love what I do and, hopefully,

0:22:40 > 0:22:43- that shines through in everything. - Everything that you're doing.

0:22:43 > 0:22:47Because you've been on countless tours and all that kind of stuff,

0:22:47 > 0:22:50but you've supported the likes of Take That.

0:22:50 > 0:22:52- Prince, that must have been fantastic.- Ah!

0:22:52 > 0:22:55- That was that big gig at the O2, wasn't it?- Yeah, it was, it was.

0:22:55 > 0:22:58- What was that like?- Oh, my gosh! There are no words!

0:22:58 > 0:23:00It was incredible!

0:23:00 > 0:23:04To be there with your idol of all idols.

0:23:04 > 0:23:05He is the biggest idol for you?

0:23:05 > 0:23:08He is my ultimate, ultimate idol.

0:23:08 > 0:23:12And to not only open for him, but then do his after shows

0:23:12 > 0:23:16and end up on a plane, in his house singing for him and others

0:23:16 > 0:23:20in the room at big parties and stuff, that was quite incredible.

0:23:20 > 0:23:22I never thought someone like me,

0:23:22 > 0:23:25from modest old Wolverhampton, that would happen to me.

0:23:25 > 0:23:27- Modest old Wolverhampton?- Yes!

0:23:27 > 0:23:30But you did that as your specialist subject in Mastermind, didn't you?

0:23:30 > 0:23:32Yeah, that was my specialist subject.

0:23:32 > 0:23:34You're getting a bit stalker-ish now, Beverly.

0:23:34 > 0:23:36I know, slightly anoraky!

0:23:36 > 0:23:38But I thought, "If I'm going to win this show,

0:23:38 > 0:23:41"which I will win this show," I was determined to win.

0:23:41 > 0:23:44I thought, "What do I know about? Prince. Let me talk about that."

0:23:44 > 0:23:46Mine would be butter.

0:23:46 > 0:23:47LAUGHTER

0:23:47 > 0:23:49Yes, we noticed you're a butter fan!

0:23:49 > 0:23:51I'll just pop the tomatoes in. They're the cooked tomatoes.

0:23:51 > 0:23:53They've been roasted with honey

0:23:53 > 0:23:55I sauteed off some onions, some garlic.

0:23:55 > 0:23:57They get roasted off literally in the pan, as well.

0:23:57 > 0:23:59Because I've just warmed it up on the stove,

0:23:59 > 0:24:03just to get that caramelisation of everything all into your blender.

0:24:03 > 0:24:06All in together.

0:24:06 > 0:24:08I mentioned the fact it happened quite quick for you.

0:24:08 > 0:24:10So did the awards kept coming quite quick.

0:24:10 > 0:24:14Your second album, you won a MOBO for? One of three?

0:24:14 > 0:24:15Yeah! I did the treble.

0:24:15 > 0:24:17It was quite incredible,

0:24:17 > 0:24:22cos you don't expect those kind of accolades to follow quickly.

0:24:22 > 0:24:26You have to earn those over a number of years. But I was very fortunate.

0:24:26 > 0:24:28It came after the second album.

0:24:28 > 0:24:32And it just kind of opened me up to the mainstream.

0:24:32 > 0:24:35I think that was when the British media at large started to

0:24:35 > 0:24:40take notice of me and what I was doing. And that really did help

0:24:40 > 0:24:44and kind of kick-started everything for me in a really big way.

0:24:44 > 0:24:47This is what? You're just about to launch your seventh album?

0:24:47 > 0:24:51- Seventh album!- Something different for you, because this is your own.

0:24:51 > 0:24:53- This is kind of your own label, as well?- That's right, yeah.

0:24:53 > 0:24:55How nervy is that?

0:24:55 > 0:24:58- I suppose, the music industry has changed now.- It has.

0:24:58 > 0:25:00It's much more instant, I suppose.

0:25:00 > 0:25:02You can get it out there quicker.

0:25:02 > 0:25:06It's difficult, because you've got to really work hard to

0:25:06 > 0:25:09make people aware of the fact that you've got a record out there.

0:25:09 > 0:25:12But it's so gratifying because you've got the creative freedom,

0:25:12 > 0:25:15do what I want, I'm the boss of the label.

0:25:15 > 0:25:18So I get to make all those decisions myself.

0:25:18 > 0:25:21But, you know, you've got to graft. Yes, seventh album. I can't wait.

0:25:21 > 0:25:23It's something different for you,

0:25:23 > 0:25:26cos I was listening to it this morning and last night.

0:25:26 > 0:25:28You've got some older tracks, as well.

0:25:28 > 0:25:32George Michael, you've got a track from his previous albums.

0:25:32 > 0:25:34- That's right.- Is that what you wanted, pick and mix?

0:25:34 > 0:25:39I wanted to make a great British soul album,

0:25:39 > 0:25:41not songs that I've written.

0:25:41 > 0:25:43So that's where the unusual thing is,

0:25:43 > 0:25:45cos I'm usually known for writing my songs.

0:25:45 > 0:25:49But I wanted to celebrate the great British tracks that enabled me

0:25:49 > 0:25:53to have my own career and gave me my start. So there is a pick and mix.

0:25:53 > 0:25:56There's George Michael and Jamiroquai at the big commercial end,

0:25:56 > 0:26:00- then there's more unknown people. - You had Soul II Soul, as well?

0:26:00 > 0:26:03- Absolutely.- So when you were around in your record shop,

0:26:03 > 0:26:06- I was listening to Soul II Soul on the dance floor.- Go on!

0:26:06 > 0:26:09Roachford, Cuddly Toy. Hey, I've still got the moves!

0:26:09 > 0:26:11Oh, you've got the moves!

0:26:11 > 0:26:12LAUGHTER

0:26:12 > 0:26:14Strictly Come Dancing, me.

0:26:14 > 0:26:18Roachford, Cuddly Toy, with my Taboo and lemonade. My cider and black.

0:26:18 > 0:26:21- You were there! - I was rocking when I was 18.

0:26:21 > 0:26:23Sorry, 17. 18, sorry!

0:26:23 > 0:26:24LAUGHTER

0:26:24 > 0:26:27I was...younger. But, anyway!

0:26:27 > 0:26:28I wanted to bring that feeling back.

0:26:28 > 0:26:31"Oh, I remember that." "I love that song!"

0:26:31 > 0:26:33Then there's a whole bunch of kids who don't even know the songs.

0:26:33 > 0:26:35So I thought, you know,

0:26:35 > 0:26:37let's celebrate great British soul music together.

0:26:37 > 0:26:40And also one track that I did point out on there

0:26:40 > 0:26:42was Damn by Lewis Taylor.

0:26:42 > 0:26:44Lewis Taylor, yeah.

0:26:44 > 0:26:48You mention on the album, you said that he's the unsung genius.

0:26:48 > 0:26:50- Absolutely! - And it is an incredible track.

0:26:50 > 0:26:53And when you go online and see his previous stuff, he's amazing.

0:26:53 > 0:26:56He's absolutely amazing. I don't know where he's gone.

0:26:56 > 0:26:58Where are you, Lewis?

0:26:58 > 0:27:02He's just a great example of what we do over here.

0:27:02 > 0:27:06- You know, great innovation.- Is he a British artist, then?- British!

0:27:06 > 0:27:09- From North London. - Lewis, where are you?

0:27:09 > 0:27:12But incredible, incredible. Certain songs that you...

0:27:12 > 0:27:15I looked him up, as well. Certain songs you'll recognise, as well.

0:27:15 > 0:27:19That's right. I mean, the first single, Junior's Mama Used to Say.

0:27:19 > 0:27:21Everybody knows that. Everybody dances to that.

0:27:21 > 0:27:24I remember that when I was about nine or ten

0:27:24 > 0:27:26and just loving him, loving the track.

0:27:26 > 0:27:29I thought, "That's got to go on the album. It's a dead cert."

0:27:29 > 0:27:32Is that your first release, the single?

0:27:32 > 0:27:35That's right. The kick-off single for Soul UK.

0:27:35 > 0:27:40And I'm just so excited about having this album out there. Yeah.

0:27:40 > 0:27:43And the song's coming out, the single's out on 27th of June?

0:27:43 > 0:27:48- That's right.- Album out when? - The album's out on the 4th of July.

0:27:48 > 0:27:51So great British album out on American Independence Day.

0:27:51 > 0:27:54And with a tour lined up for November?

0:27:54 > 0:27:56For later on in the year, yeah, in November.

0:27:56 > 0:27:58Playing at the Albert Hall, as well.

0:27:58 > 0:28:00Oh, so excited about the Albert Hall! So excited.

0:28:00 > 0:28:03If you can't wait, got a DVD in there, as well.

0:28:03 > 0:28:05She's flogging it!

0:28:05 > 0:28:08It's like a car-boot sale here! "We've got everything!"

0:28:08 > 0:28:10Right, a little bit of...

0:28:10 > 0:28:13- Oh, yes, yes, yes. - This is the Greek basil.- Looks good.

0:28:13 > 0:28:14Greek basil on the top.

0:28:14 > 0:28:17A little bit of the old creme fraiche.

0:28:17 > 0:28:19And you've got this crusty bread

0:28:19 > 0:28:22that they use to make dakos.

0:28:22 > 0:28:24Which actually started life as a big roll,

0:28:24 > 0:28:27but because I brought it back from Greece,

0:28:27 > 0:28:29and it got crushed in the hold

0:28:29 > 0:28:31in my bag in between my socks...

0:28:31 > 0:28:34Not that that should put you off, or anything!

0:28:34 > 0:28:35LAUGHTER

0:28:35 > 0:28:39- Sock flavoured soup. Right. - Cheesy whiff to the soup...

0:28:39 > 0:28:41- OK, let's see. - These are cooked tomatoes.

0:28:41 > 0:28:43They're cooked with honey,

0:28:43 > 0:28:46roasted off in the oven with lots of olive oil.

0:28:46 > 0:28:48- No butter.- Mmm...- No cream.

0:28:48 > 0:28:52That is actually insane. That is fantastic!

0:28:52 > 0:28:55- Not bad, in eight minutes. - Wow! I mean, brilliant!

0:28:55 > 0:28:57You could, if you want, serve it with this fancy bread.

0:28:57 > 0:28:59Alternatively, you could have my crusty, brown

0:28:59 > 0:29:01bit of dust that's on there, as well.

0:29:06 > 0:29:09I must apologise for the dancing. I got a little bit carried away.

0:29:09 > 0:29:12If you'd like to try cooking any of the studio recipes you've

0:29:12 > 0:29:13seen on today's show, all of those

0:29:13 > 0:29:17are just a click away at bbc.co.uk/recipes.

0:29:17 > 0:29:19We're looking back at some of the delicious cooking

0:29:19 > 0:29:21from the Saturday Kitchen larder.

0:29:21 > 0:29:25And now it's time for Jason Atherton with a little Japanese inspiration.

0:29:25 > 0:29:27- Welcome back, Jase. - Thank you, James.

0:29:27 > 0:29:29There you go, the cameraman's

0:29:29 > 0:29:31just walked into the day, but don't worry.

0:29:31 > 0:29:33Nobody noticed. There you go. What are we cooking?

0:29:33 > 0:29:34So, we're cooking...

0:29:34 > 0:29:36LAUGHTER

0:29:36 > 0:29:38It's all right, he's just been fired. Go on, then.

0:29:38 > 0:29:40Mackerel tartare, roasted sea scallops.

0:29:40 > 0:29:44We'll make a dressing, a miso tar, or miso dressing

0:29:44 > 0:29:45with yuzu juice.

0:29:45 > 0:29:48This is kind of something that you kind of don't make up in London.

0:29:48 > 0:29:50Where does all this idea come from them?

0:29:50 > 0:29:53My wife is from the Philippines. We travel to Asia quite a lot.

0:29:53 > 0:29:57So this is Japanese inspired. So if you can do the mackerel tartare.

0:29:57 > 0:30:00- So, I'm going to quickly open the scallops.- Yeah.

0:30:00 > 0:30:02And then get on the miso dressing.

0:30:02 > 0:30:05- I'll just use one fillet of this mackerel.- Yes, please.

0:30:05 > 0:30:07All I want you to do, James,

0:30:07 > 0:30:10if you just chop up the shallot,

0:30:10 > 0:30:14grate a little bit of lemon juice and lemon zest,

0:30:14 > 0:30:17chops some capers and spread it all over the mackerel and that will be...

0:30:17 > 0:30:21- Easy as that.- Easy as that. And that'll be ready to go.

0:30:21 > 0:30:23OK, I'll just take the little bones out.

0:30:23 > 0:30:25All I've done here is make a quick caramel with lime juice

0:30:25 > 0:30:27or yuzu juice and sugar.

0:30:27 > 0:30:30Now, yuzu juice, I like this sort of stuff.

0:30:30 > 0:30:32It's a cross between a satsuma and a mandarin, isn't it?

0:30:32 > 0:30:36- Sort of limey...- Yes, it's got a beautiful sharp flavour.

0:30:36 > 0:30:40It's gorgeous. I use it quite a lot in the restaurant.

0:30:40 > 0:30:42So scallops. So, tell us about this restaurant, then.

0:30:42 > 0:30:46- Exciting times for you!- Oh, gosh. What a week, man. What a week.

0:30:46 > 0:30:49- It's been great. - I think that's both of us.

0:30:49 > 0:30:51I've gone four notches on my belt, so far.

0:30:51 > 0:30:53- And my hip's gone.- Has it?

0:30:53 > 0:30:57When you open these restaurants, I think your brain thinks

0:30:57 > 0:31:00you're 28, but your body thinks you're actually 30...

0:31:00 > 0:31:03I've got my first grey hair, your hip has gone.

0:31:03 > 0:31:06I've got a vein on my leg I've never seen before in my life.

0:31:06 > 0:31:08- Yeah...- We're dropping apart!

0:31:08 > 0:31:11I actually sat on the bath on Wednesday morning. I got up at 5am.

0:31:11 > 0:31:14I couldn't actually get in the bath to have a shower.

0:31:14 > 0:31:17I had to pick my leg up and drop it over the bath to have a shower.

0:31:17 > 0:31:20It's like, "Dude, man, you're 39! What's going on?"

0:31:20 > 0:31:22LAUGHTER

0:31:22 > 0:31:24Right, so exciting times for you, then.

0:31:24 > 0:31:26The restaurant - Pollen Street Social.

0:31:26 > 0:31:27Explain to us a little bit.

0:31:27 > 0:31:30This is your first restaurant of your very own.

0:31:30 > 0:31:31First restaurant of my very own.

0:31:31 > 0:31:34Me and my wife have chucked the kitchen sink at it, basically,

0:31:34 > 0:31:36and, yeah, it is just so, so exciting.

0:31:36 > 0:31:38Soft openings all week.

0:31:38 > 0:31:40We had the launch party last night

0:31:40 > 0:31:43and all our friends and family came along.

0:31:43 > 0:31:44It was a big, big success.

0:31:44 > 0:31:47All the good and the great of the restaurant world was there.

0:31:47 > 0:31:50Yeah, the team went, as well, from Saturday Kitchen.

0:31:50 > 0:31:52- Anything for a free meal. - It was great.

0:31:52 > 0:31:56They'll go to an opening of an envelope, these lot, I tell you.

0:31:56 > 0:31:58- There you go.- So, it was great. It was a lot of fun.

0:31:58 > 0:31:59It's gone really well.

0:31:59 > 0:32:02All of our regular guests have been popping in during the week to

0:32:02 > 0:32:04give us a bit of help, to practise.

0:32:04 > 0:32:07And then, tomorrow night, we've got the world's 50 best

0:32:07 > 0:32:11coming from the world's 50 best list for chefs.

0:32:11 > 0:32:13And then, Monday night, we open to the public.

0:32:13 > 0:32:15That's 50 of the world's best chefs.

0:32:15 > 0:32:18And then you're open to everybody. So, go see it. There you go.

0:32:18 > 0:32:21So we've got a bit of lemon zest, capers, shallots.

0:32:21 > 0:32:24We just cure that for a couple of hours. That's all.

0:32:24 > 0:32:28- In the fridge.- Right, so, now we start on the pomelo.

0:32:28 > 0:32:32Now I mentioned about Maze, when you first set that up.

0:32:32 > 0:32:36What makes this one different to... well, Maze itself?

0:32:36 > 0:32:37- Cos I own it.- Yeah, well...

0:32:37 > 0:32:39LAUGHTER

0:32:39 > 0:32:42In terms of the food. The grazing concept was new.

0:32:42 > 0:32:48What my concept is is to deformalise fine dining.

0:32:48 > 0:32:52Because fine dining has always been associated with stuffiness,

0:32:52 > 0:32:55tablecloths down to the floor.

0:32:55 > 0:32:58We've done really funky cocktails in the cocktail bar.

0:32:58 > 0:33:02We've done a small tapas menu in there, which opens 12 till 12.

0:33:02 > 0:33:05- Then we've done London's first ever dessert bar.- Fantastic.

0:33:05 > 0:33:07Which is really cool.

0:33:07 > 0:33:09So the idea is that, once you've had your meal,

0:33:09 > 0:33:12you can finish your main course or your tasting menu and go

0:33:12 > 0:33:15and sit at the dessert bar, which is in the end of the room.

0:33:15 > 0:33:18So, as you're sat there, you can see all the pastry chefs working.

0:33:18 > 0:33:21And then finish off your meal with two or three little funky desserts.

0:33:21 > 0:33:24- It also frees up the table to get another table in.- Oh, James.

0:33:24 > 0:33:27I can't believe you said that. That was not the plan.

0:33:27 > 0:33:30So, tell us about pomelo, then. This is this fella here.

0:33:30 > 0:33:32- Look at this.- That's it.

0:33:32 > 0:33:35Basically, what that is, it's like a giant grapefruit.

0:33:35 > 0:33:38- It's from the citrus family. - Where do you get this from?

0:33:38 > 0:33:42You get it from most Asian supermarkets or good Asian stores.

0:33:42 > 0:33:46It's used all over Asia and it's got a real sort of...

0:33:46 > 0:33:49It's not as intimidating to use as it looks.

0:33:49 > 0:33:52You don't get too much juice out of it,

0:33:52 > 0:33:55so it's good to use in sorbets and stuff like that.

0:33:55 > 0:33:59- Do they say it's like a grapefruit? - Yes, that's right.

0:33:59 > 0:34:02It's like a giant grapefruit, absolutely.

0:34:02 > 0:34:05I'll show you a segment in a second.

0:34:05 > 0:34:07Ever come across that, Celia, or not?

0:34:07 > 0:34:09No, I haven't, actually.

0:34:09 > 0:34:11When you said that, I was thinking...

0:34:11 > 0:34:14because I have just been in India, in Udaipur, where the

0:34:14 > 0:34:18breakfast tables were absolutely full of all different

0:34:18 > 0:34:20sorts of fruit and everything.

0:34:20 > 0:34:23I used to have Indian breakfasts every day.

0:34:23 > 0:34:26But I don't remember one of those. I think I would have.

0:34:26 > 0:34:28Oh, they're gorgeous. They're so nice.

0:34:28 > 0:34:30Of course, Jason is so busy,

0:34:30 > 0:34:32the whole lot's gone.

0:34:32 > 0:34:35Right, what do we do with it? You blanch it?

0:34:35 > 0:34:38We blanch it a few times. Depends on the toughness of the fruit.

0:34:38 > 0:34:40You blanch it three or four times in water

0:34:40 > 0:34:42and then ice water, into a bit of stock syrup.

0:34:42 > 0:34:44That's the skin you're using?

0:34:44 > 0:34:46That's the skin we're going to use, just to dress it.

0:34:46 > 0:34:48As you can see, it is actually quite dry.

0:34:48 > 0:34:51It's not as juicy as a normal, traditional grapefruit.

0:34:51 > 0:34:54And all we'll do with this is take off a bit of the pith.

0:34:54 > 0:34:57Could you use a grapefruit instead, if you wanted to do this recipe?

0:34:57 > 0:34:59Absolutely, yes. You can use a grapefruit instead.

0:34:59 > 0:35:01I'm just thinking of my mother trying to find that in her

0:35:01 > 0:35:03local supermarket up in Yorkshire.

0:35:03 > 0:35:06So we are literally just going to chop it up.

0:35:06 > 0:35:09- What are you slicing there? - It's the flesh.- Oh, right.

0:35:09 > 0:35:11- No, sorry, that's kohlrabi.- Uh-huh.

0:35:11 > 0:35:15- Which is an underused vegetable. It's delicious.- I've never heard of it.

0:35:15 > 0:35:18Kohlrabi. It's fantastic. I love this. You can eat it raw.

0:35:18 > 0:35:20It's great cooked, great in soups as well.

0:35:20 > 0:35:23- That's the one that's been marinated.- That's it.

0:35:23 > 0:35:26In that goes, like so. If you want to just build up a few little...

0:35:26 > 0:35:27Basically build up almost like a...

0:35:27 > 0:35:30- Do you want salt and pepper in there?- A little bit of salt.

0:35:30 > 0:35:32Build it up and put a top on top of it.

0:35:32 > 0:35:35All I've done in here is used the flesh, added a little bit

0:35:35 > 0:35:38of the juice from the lime, like so.

0:35:38 > 0:35:41Olive oil, little bit of salt.

0:35:41 > 0:35:43That's our dressing. Really, really simple.

0:35:43 > 0:35:44We're actually going to use this raw?

0:35:44 > 0:35:46- Yeah, we're going to use it raw. Yeah.- Yeah.

0:35:46 > 0:35:48All the turnip family you can use raw.

0:35:48 > 0:35:51People assume you have to cook turnip. I use it all the time raw.

0:35:51 > 0:35:53- It's fantastic.- Yeah.- Grated.

0:35:53 > 0:35:57So, we've done that a few times with the... With the...

0:35:57 > 0:36:01- flesh and we end up with it looking like that.- OK.- So, that's done.

0:36:01 > 0:36:03Just to recap, this one's just had a little bit of mustard

0:36:03 > 0:36:07put over the top. The capers, the lemon and the shallots.

0:36:07 > 0:36:11- Put in the fridge. A couple of hours?- Yeah, couple of hours.

0:36:11 > 0:36:14Now we're just going to quickly fry our scallops.

0:36:16 > 0:36:20- In like so. - King scallops, of course.- Yeah.

0:36:20 > 0:36:23But, yeah, so it's been such a crazy week this week with

0:36:23 > 0:36:26everything going on and stuff and my poor little daughter, she was

0:36:26 > 0:36:29in hospital, so I just want to see a quick hello to my little daughter.

0:36:29 > 0:36:32- Go on, then, camera one. - Hi, Keziah. How are you?

0:36:32 > 0:36:35- So we're going to go and pick her up from hospital after this.- Good.

0:36:35 > 0:36:38So, yeah, it's just been the craziest week ever, man.

0:36:39 > 0:36:42- In they go, like so.- Explain to us what we've got in here.

0:36:42 > 0:36:45- We've got caramel, miso. - Miso, caramel.- Touch of cream, no?

0:36:45 > 0:36:48Sugar. Just a tiny little bit of cream to finish it

0:36:48 > 0:36:51while the scallops are cooking. And that's pretty much it.

0:36:51 > 0:36:54And then you allow this to set in the fridge, is it?

0:36:54 > 0:36:57No, we can use it like that. It's fine. Just give it a whisk.

0:36:57 > 0:36:59So we are going to start plating.

0:36:59 > 0:37:02Now, this miso, a lot has been said about this.

0:37:02 > 0:37:05- It's like soya beany sort of thing? - Yeah, soya bean...

0:37:05 > 0:37:06Fermented soya bean.

0:37:06 > 0:37:11..which is fermented and then put into the packet. Packaged down.

0:37:11 > 0:37:12You can use it for all sorts of stuff.

0:37:12 > 0:37:15Just leave it there, James, it's fine. They are cooking along nicely.

0:37:15 > 0:37:18And this is what we end up with once you've blanched everything.

0:37:18 > 0:37:22- You've got them there.- Yeah, and all we do is cut them into nice shapes.

0:37:22 > 0:37:25So, you blanch it in water four times and then in stock syrup.

0:37:25 > 0:37:28And it just gives you that lovely little glaze and shine.

0:37:28 > 0:37:31You don't want it too sweet, you know?

0:37:31 > 0:37:33It almost looks like glace fruit, that kind of stuff.

0:37:33 > 0:37:37Yeah, absolutely. So, they're going over nicely now.

0:37:37 > 0:37:39Just a second. Turn them over.

0:37:42 > 0:37:46- And they don't want very long at all.- They will cook in seconds.

0:37:46 > 0:37:49We'll just dress that a little bit. Put a little bit of a dressing on.

0:37:51 > 0:37:53If you want to pour the scallops out, James,

0:37:53 > 0:37:57and place two or three on the plate, while I grab the herbs,

0:37:57 > 0:38:02- and we're ready to go.- Randomly over the top?- That's fine, yeah.

0:38:02 > 0:38:04Just arrange them round.

0:38:04 > 0:38:09- You're a pretty cool chef, I'm sure you can arrange them nicely.- Arrange!

0:38:09 > 0:38:12A few herbs on like so.

0:38:14 > 0:38:16There we go.

0:38:16 > 0:38:19I'm just thinking, "No wonder all I've got is a bit of egg white left

0:38:19 > 0:38:21"at the end of the show if you've got scallops and he's got morels.

0:38:21 > 0:38:23All the budget's gone.

0:38:23 > 0:38:26A little bit of olive oil to glaze the plate.

0:38:26 > 0:38:28And you've got your miso sauce as well.

0:38:28 > 0:38:33Miso tar, which we're just going to drizzle into places, like so.

0:38:33 > 0:38:36- This is quite strong stuff, is it? - Yeah, it's really strong.

0:38:36 > 0:38:39As I put the spoon in it, you can sort of smell it.

0:38:39 > 0:38:41It just dresses the plate. Give it a little wipe.

0:38:43 > 0:38:46You can never let a plate leave the kitchen without wiping it.

0:38:46 > 0:38:47How fantastic does that look?

0:38:47 > 0:38:51And that is our roasted sea scallop with miso tar,

0:38:51 > 0:38:53fresh herbs and pomelo dressing.

0:38:53 > 0:38:55I would say it's as easy as that but...

0:38:55 > 0:38:58have a go at that at home if you can find the ingredients.

0:38:58 > 0:38:59But it looks delicious.

0:39:04 > 0:39:05There you go.

0:39:05 > 0:39:08If you want food like this, don't forget to try the new restaurant.

0:39:08 > 0:39:12Have a seat over here. Dive into this one... Cor! ..first of all.

0:39:12 > 0:39:15Some unusual ingredients there.

0:39:15 > 0:39:18What I love about this programme is you don't do a sudden, magic,

0:39:18 > 0:39:20"And I have one here prepared," and get one from the back.

0:39:20 > 0:39:28- We've seen you do it. Really quick. So, what should I do?- Well, dive in.

0:39:28 > 0:39:30- Tell us what you think.- OK.

0:39:30 > 0:39:34- I don't want to spill it all down my front.- Have some of the pomelo.

0:39:34 > 0:39:35Which is the pomelo? This one?

0:39:35 > 0:39:37The one that you've got a big lump of there.

0:39:40 > 0:39:41Mmm!

0:39:41 > 0:39:45- I got a big lump of the green thing, didn't I?- Yeah, that's right.

0:39:45 > 0:39:47- Gorgeous, though. - It's lovely, right?

0:39:47 > 0:39:49And the little coriander cresses. There you go.

0:39:49 > 0:39:52- And what are these bits that you said were very hot?- Miso.

0:39:52 > 0:39:54It's miso tar, so it's like a fermented soya bean that we make

0:39:54 > 0:39:57- with yuzu juice, almost like lime juice.- Oh, God.

0:39:57 > 0:39:59- It's the most fabulous mixture. - Get some of that yuzu juice.

0:39:59 > 0:40:02It is delicious. Great in dressings as well.

0:40:06 > 0:40:08Jason's food is always amazing -

0:40:08 > 0:40:11that's why he's now got a worldwide restaurant empire.

0:40:11 > 0:40:14It's Keith Floyd time now and, today, it's all about shellfish.

0:40:16 > 0:40:21It's OK if you like haddock, plaice and unidentified frying objects

0:40:21 > 0:40:24but if you really want to taste the full variety of fish

0:40:24 > 0:40:27landed in the south-west, you need to come to France.

0:40:27 > 0:40:29Saint-Malo, for example.

0:40:29 > 0:40:30Quel dommage, ain't it?

0:40:33 > 0:40:36Good morning. It's a very, very early morning but the sun's shining

0:40:36 > 0:40:38and we finally made it to Saint-Malo.

0:40:38 > 0:40:40Excuse me if I look a bit rough

0:40:40 > 0:40:42but the crossing was, you know, a bit heavy.

0:40:42 > 0:40:45Anyway, look at this fabulous fish market we've found.

0:40:45 > 0:40:46It's quite incredible.

0:40:46 > 0:40:49I'm afraid it leaves the English fish markets looking very sad

0:40:49 > 0:40:51by comparison. Look.

0:40:51 > 0:40:55Mountains of beautiful black mussels, like pearls they are.

0:40:55 > 0:40:58And the cockles, aren't they delightful?

0:40:58 > 0:41:00Do we ever see cockles in England? Never, never, never.

0:41:00 > 0:41:03Except in vinegar in a jam jars.

0:41:03 > 0:41:07And fresh prawns and shrimps. Little brown beauties. Look at them.

0:41:07 > 0:41:08Pilchards, indeed.

0:41:08 > 0:41:11We can't be bothered to eat them in Cornwall, I think, where they catch

0:41:11 > 0:41:15them by the tonne, but here they are in Saint-Malo in France, of course.

0:41:15 > 0:41:17Other white fishes here.

0:41:17 > 0:41:20Really superb little sardines. Absolutely magnificent

0:41:20 > 0:41:23for charcoal grilling, summer evenings and stuff like that.

0:41:23 > 0:41:26This is just over the top, isn't it? It's wonderful. Dogfish.

0:41:26 > 0:41:30Cooked with a little pink tomato sauce, absolutely magnificent.

0:41:30 > 0:41:34And skate, ray, cooked with black butter and capers and vinegar,

0:41:34 > 0:41:36absolutely magnificent.

0:41:36 > 0:41:39Cod, all with which we can do is dip into batter and deep fry.

0:41:39 > 0:41:43More mussels. What else is there? There's everything here. Oh, look.

0:41:43 > 0:41:47MUSIC: "Hold Tight, Hold Tight (Want Some Seafood, Mama) by Fats Waller.

0:41:47 > 0:41:52FLOYD SINGS: # Hold tight, hold tight Boo! A-rack-a-jack-a, seafood, Mama!

0:41:52 > 0:41:55# Shrimpers and rice They're very nice

0:41:55 > 0:41:57# Hold tight, hold tight

0:41:57 > 0:42:03# Hold tight, hold tight, hold tight Seafood, Mama!

0:42:03 > 0:42:06# Steamers and sauce and then, of course

0:42:06 > 0:42:08# I like oysters, lobsters, too

0:42:08 > 0:42:11# Like the taste of fish

0:42:11 > 0:42:14# When I come home from work at night

0:42:14 > 0:42:16# I get my favourite dish

0:42:16 > 0:42:17# Fish!

0:42:17 > 0:42:19# Hold tight, hold tight

0:42:19 > 0:42:22# Hold tight, hold tight... #

0:42:26 > 0:42:28And look at this. This is quite incredible - fresh shrimps.

0:42:28 > 0:42:32Absolutely live. Whenever did you see those? What a treat!

0:42:32 > 0:42:35And live langoustines right next door. They eat everything.

0:42:35 > 0:42:37Look, those things are selling

0:42:37 > 0:42:40so fast there won't be any left by the time we've finished filming them.

0:42:40 > 0:42:42And even the humble winkle.

0:42:42 > 0:42:43Fantastic. It's fantastic.

0:42:44 > 0:42:47# ..fish, fish, fish, fish

0:42:47 > 0:42:49# Fish, fish, fish, fish, fish

0:42:49 > 0:42:51# Fish, fish, fish, fish, fish

0:42:51 > 0:42:54# Fish! Fish! #

0:42:54 > 0:42:58Look, what a plate of luxury. What a table of extravagance.

0:42:58 > 0:42:59This is remarkable.

0:42:59 > 0:43:02These are the things I told you about in England, that we

0:43:02 > 0:43:05send them all to France, and here they are. You don't buy them.

0:43:05 > 0:43:10The French know what to do. Look! Fantastic! Live lobsters.

0:43:10 > 0:43:14Nice lady here, just an ordinary lady buying a lobster for lunch.

0:43:14 > 0:43:17Pardon, madame. Je m'excuse. Je m'excuse.

0:43:17 > 0:43:20And look at these, these beautiful little crabs for making fish soup.

0:43:20 > 0:43:21Absolutely incredible.

0:43:25 > 0:43:28I'll tell you one thing that really saddens me here.

0:43:28 > 0:43:32This is a fabulous cathedral to fish but all of these lobsters,

0:43:32 > 0:43:36all of the spider crabs and all of the crabs that are here all

0:43:36 > 0:43:39come from England, from Devon and Somerset and the Cornwall coast.

0:43:39 > 0:43:42That's what our fishermen are doing. We're not eating it, the French are.

0:43:42 > 0:43:46But well done, the British fishermen, for providing it anyway.

0:43:46 > 0:43:49But, in fact, with all this terrific food around the place, if I don't

0:43:49 > 0:43:52get myself in the kitchen and start doing some real cooking soon,

0:43:52 > 0:43:53I'll just go potty.

0:43:57 > 0:44:00One of the charms of France is the market and, despite the inexorable

0:44:00 > 0:44:05advance of the hypermarche, street trading is still where it's at.

0:44:05 > 0:44:08Shopping in France is not a once-a-week, one store, one hit

0:44:08 > 0:44:11exercise like in England. They shop daily for freshness and

0:44:11 > 0:44:16choice - touching, smelling, testing the produce before they plan a menu.

0:44:16 > 0:44:17What a wondrous place.

0:44:17 > 0:44:21Home-made sausages, fresh vegetables, a side of beef, a fish head,

0:44:21 > 0:44:25or just a bone for stock - It's all available here.

0:44:25 > 0:44:27It's also a great social occasion

0:44:27 > 0:44:30and the nearby bars are filled with folk discussing tonight's dinner

0:44:30 > 0:44:33and not the price of loo rolls or special offer coffee.

0:44:35 > 0:44:37Anyway, back to business.

0:44:37 > 0:44:39I've done the shopping, bought langoustines, mussels,

0:44:39 > 0:44:43clams and things, and of course spent too much money. But so what?

0:44:43 > 0:44:46All I have to do now is to procure a kitchen because, of course,

0:44:46 > 0:44:49the great BBC forgot to organise when they planned this little mini break.

0:44:49 > 0:44:53Anyway, I'll try a bit of British charm and see how we get on.

0:44:53 > 0:44:57THEY SPEAK FRENCH

0:45:08 > 0:45:11So, you're still with me, if shopping around the place wasn't enough.

0:45:11 > 0:45:13But actually you can't do much with me now

0:45:13 > 0:45:17because I've borrowed this superb kitchen and at six o'clock

0:45:17 > 0:45:21the chef is coming in and I'm going to prepare a meal for him of mussels

0:45:21 > 0:45:24and langoustines and stuff but, so that you can see that properly

0:45:24 > 0:45:27on film, in a moment or two I have some basic homework

0:45:27 > 0:45:28to get going with.

0:45:28 > 0:45:33So do excuse me. I've got to do my little bits of preparation...

0:45:36 > 0:45:40..and get a few things happening here.

0:45:40 > 0:45:42If you want to watch, you're very welcome

0:45:42 > 0:45:47but I can't spend too much time with you at this precise moment.

0:45:47 > 0:45:52What I can say is it's an absolute thrill to be let loose without

0:45:52 > 0:45:57any questions or complaints in one of these fabulous French kitchens.

0:45:59 > 0:46:01But I do have work to do.

0:46:01 > 0:46:02Jacques-Yves, I wonder if you could...

0:46:02 > 0:46:05HE SPEAKS FRENCH

0:46:09 > 0:46:10THEY SPEAK FRENCH

0:46:12 > 0:46:14'It's really good fun, this television lark.

0:46:14 > 0:46:17'Look, I'm talking to you and yet I'm talking about something

0:46:17 > 0:46:19'completely different at the same time.

0:46:19 > 0:46:22'Anyway, I'm just making a rather standard white sauce

0:46:22 > 0:46:23'with butter, flour and milk.

0:46:23 > 0:46:25'You know, something you've all done before,

0:46:25 > 0:46:28'so why don't you go off and work up an appetite.'

0:46:51 > 0:46:55The sun is shining. The good life goes on apace.

0:46:55 > 0:46:58Gently working up an appetite, these boules players will soon drift

0:46:58 > 0:47:02off to eat, after they've argued the subtleties of the last game.

0:47:02 > 0:47:04Life, like lobsters, in France is on the street

0:47:04 > 0:47:07but at noon everything stops for food

0:47:07 > 0:47:10and restaurants will fill with dustbin men and grand dames

0:47:10 > 0:47:16who will munch with enthusiasm plates of crab, scallops, clams and sole,

0:47:16 > 0:47:19and clean their plates with bread and suck again on a claw.

0:47:24 > 0:47:27Culinary sisters of mercy in the kitchens

0:47:27 > 0:47:29create stunning tastes for you.

0:47:33 > 0:47:35You see, lunch is so important in France.

0:47:35 > 0:47:37It's the highlight of the day.

0:47:37 > 0:47:40Unlike the English, where we rush to the pub for a pint

0:47:40 > 0:47:43and a pie, they sip and philosophise in splendour

0:47:43 > 0:47:46and encourage cooks to create even greater marvels.

0:47:49 > 0:47:53Well, I hope you enjoyed your little walk around the town.

0:47:53 > 0:47:56While you've been out playing, I've been really very busy here

0:47:56 > 0:47:59and I'm now able to tell you what we are going to cook.

0:47:59 > 0:48:01But one of the secrets of French cooking is that

0:48:01 > 0:48:04menus are planned after the shopping.

0:48:04 > 0:48:07You don't plan a menu and then go shopping

0:48:07 > 0:48:09because you might not find the ingredients you want and

0:48:09 > 0:48:12you are forced to make a compromise, which results in a bad dish.

0:48:12 > 0:48:16So, if you're drifting past, like I was this morning, and you saw

0:48:16 > 0:48:20good mussels or good langoustines, you buy them, then you plan a menu.

0:48:20 > 0:48:23So, today's menu, the one we've planned,

0:48:23 > 0:48:25is to use these langoustines.

0:48:25 > 0:48:29And I'm going to cook them in a piquant tomato sauce.

0:48:29 > 0:48:31Now, the tomato sauce, which is going to go with them,

0:48:31 > 0:48:34is a fairly complicated thing.

0:48:34 > 0:48:37You need to use a liquidiser and you need to use sugar

0:48:37 > 0:48:39and chopped shallots and stuff like that.

0:48:39 > 0:48:42It's a detailed recipe that you can get from any cookery book, or

0:48:42 > 0:48:45particularly mine - Floyd On Fish - when it comes out fairly soon.

0:48:45 > 0:48:49And I've cheated a bit because I got Jacques-Yves' chef to already make

0:48:49 > 0:48:51my tomato sauce for me.

0:48:51 > 0:48:53Clive, this is quite important, if you can come in close to see.

0:48:53 > 0:48:56It's a very smooth, freshly made tomato sauce.

0:48:56 > 0:48:59Just make that, use a cookery book, use a recipe book.

0:48:59 > 0:49:00Have some of that ready.

0:49:00 > 0:49:03OK, our other ingredients... Clive, this is a bit tricky.

0:49:03 > 0:49:05You've got to wander round a little bit.

0:49:05 > 0:49:08..are going to be some finely chopped shallots...

0:49:10 > 0:49:14..and some finely chopped parsley.

0:49:14 > 0:49:15OK.

0:49:15 > 0:49:19Jacques-Yves has been very busy doing me some garlic, which he has

0:49:19 > 0:49:23taken the little coarse bit out of the middle and we shall chop that up

0:49:23 > 0:49:28not too finely, really, just to crush it to get the flavour from it. OK.

0:49:28 > 0:49:31We need, equally, some olive oil.

0:49:31 > 0:49:34It doesn't matter what marque, but it must be olive oil, incidentally.

0:49:34 > 0:49:36Corn oil will spoil this dish.

0:49:36 > 0:49:40And a little bit of hot pepper sauce or something to really gee up

0:49:40 > 0:49:43the flavour of it. OK, you've got all the ingredients.

0:49:43 > 0:49:45I've had a lovely morning so far of shopping.

0:49:45 > 0:49:47I'm desperate to get on with some cooking.

0:49:47 > 0:49:50If you can, you know, if you need to take a break, Clive,

0:49:50 > 0:49:53for a second or whatever, I'm going to the stove. Follow me if you can.

0:49:53 > 0:49:55And I'll start cooking this wonderful dish.

0:49:55 > 0:50:00Which is, first of all, into a large saute pan,

0:50:00 > 0:50:02a good dollop of olive oil.

0:50:03 > 0:50:06Then we're going to chuck in our little shallots.

0:50:06 > 0:50:10Note as usual and as always, I have the pan hot already.

0:50:10 > 0:50:14Always start with a hot pan otherwise things will boil and not fry

0:50:14 > 0:50:16and we want these to fry.

0:50:16 > 0:50:18Then in go the langoustines.

0:50:20 > 0:50:22Like that.

0:50:22 > 0:50:24Sorry to cut across you.

0:50:24 > 0:50:27Salt and pepper.

0:50:27 > 0:50:29You know, there's a point of honour at stake here

0:50:29 > 0:50:32because I have got to cook supper for these rather brilliant chefs

0:50:32 > 0:50:35and I want this to be the best langoustine I've ever made

0:50:35 > 0:50:37and I'm going to jolly well ensure that it is.

0:50:39 > 0:50:43Then let's get a bit extravagant if I can find it.

0:50:49 > 0:50:51Cognac.

0:50:51 > 0:50:53That really gives it the "je ne sais quoi"

0:50:53 > 0:50:56that's so essential to make these superb dishes.

0:50:56 > 0:51:00We'll let that reduce a little, OK.

0:51:00 > 0:51:05And then take care not to burn yourself, in with the tomato sauce.

0:51:05 > 0:51:11You've got this sumptuous, beautiful pink sauce bubbling away there.

0:51:13 > 0:51:15Let's just taste it. Always taste things.

0:51:16 > 0:51:19It's coming on extremely well so far.

0:51:19 > 0:51:22Bit of parsley in and look how the colour is, I know we always

0:51:22 > 0:51:26mention colour on Floyd On Fish but the colour is the essence of it.

0:51:26 > 0:51:29If it looks good, it's probably going to taste good.

0:51:29 > 0:51:32Now just a few dashes of Tabasco.

0:51:32 > 0:51:37I'm using Tabasco, you could use any kind of piquancy that you fancy.

0:51:37 > 0:51:39And you stir those around.

0:51:39 > 0:51:41Very important thing with langoustine cos this we are

0:51:41 > 0:51:44cooking for gastronomes today, not gastronauts,

0:51:44 > 0:51:46you're the gastronauts, you know, the mythical,

0:51:46 > 0:51:50unidentified flying object people, these are the real ones.

0:51:50 > 0:51:52So I'm undercooking these langoustines,

0:51:52 > 0:51:56they're going to be slightly undercooked and delicious, OK?

0:51:56 > 0:51:58We'll pull them off the stove now and eat them in a minute.

0:52:02 > 0:52:06Real French ale. Extraordinary, isn't it? And by God, I need it.

0:52:06 > 0:52:09You know, Jacques-Yves peering over my shoulder's made me really nervous

0:52:09 > 0:52:13so I've sent him off to lay the table actually but I've got to press on.

0:52:13 > 0:52:16I've got 15 minutes left to get this mussel dish on the row

0:52:16 > 0:52:19which he's going to judge presumably as equally as harshly

0:52:19 > 0:52:20as he's been looking at the langoustines.

0:52:20 > 0:52:23If I can just recap on what we were doing,

0:52:23 > 0:52:25when I was in the market this morning,

0:52:25 > 0:52:27I couldn't resist this beautiful fresh spinach.

0:52:27 > 0:52:29Stay where you are, Clive, I'll bring it over to you.

0:52:29 > 0:52:32Look at how tender and young it is compared to the stuff

0:52:32 > 0:52:34we get in England. No big thick stalks, no brown edges,

0:52:34 > 0:52:35couldn't resist it.

0:52:35 > 0:52:39I know it makes a super gratin dish, mussels widely available,

0:52:39 > 0:52:41couldn't help buying those and you saw me earlier,

0:52:41 > 0:52:44I just cooked them off, took them out of their shells,

0:52:44 > 0:52:45in fact I got JacquesYves to do that.

0:52:45 > 0:52:48About the only thing he's done today except make me nervous.

0:52:48 > 0:52:50So they're already just lightly steamed

0:52:50 > 0:52:52and taken out of their shells.

0:52:52 > 0:52:53Then the treat,

0:52:53 > 0:52:57the really good treat about being here in France was these little clams

0:52:57 > 0:53:00which cost no money so I bought a couple of dozen of those

0:53:00 > 0:53:01and I steamed those on the...

0:53:01 > 0:53:04That's right, something's breaking up over there. Can I have an assistant?

0:53:04 > 0:53:08Producer, do something sensible, take that off, it's going to break.

0:53:08 > 0:53:11And I couldn't resist buying these clams,

0:53:11 > 0:53:15steamed them open on an open tray on top of a hot oven

0:53:15 > 0:53:18so I've got those which I'm very pleased about

0:53:18 > 0:53:22and then also earlier on this morning you saw me make my bechamel.

0:53:22 > 0:53:25Well, everybody knows how to make a white sauce. That's what it is.

0:53:25 > 0:53:30Butter and flour and milk except I'm going to make it even richer

0:53:30 > 0:53:34in a moment by adding some egg yolk and some double cream.

0:53:34 > 0:53:36I cooked my spinach in the normal way,

0:53:36 > 0:53:38which I'll bring over to you, Clive,

0:53:38 > 0:53:40it's a bit hot and difficult in here, isn't it?

0:53:40 > 0:53:42And that's been cooked right down with no liquid at all.

0:53:42 > 0:53:44So, now, if you'll come with me

0:53:44 > 0:53:47and I'll whack this in the oven and give it the gun

0:53:47 > 0:53:51because I want to get back to being Floyd On Fish and not frightened

0:53:51 > 0:53:53of these Frenchmen, so come with me, come with me, come in, come in.

0:53:53 > 0:53:55We haven't got a lot of time.

0:53:55 > 0:53:58Hold on, we've got the producer working, this is absolutely amazing.

0:53:58 > 0:54:00I hope it hasn't burnt your fingers, darling.

0:54:00 > 0:54:02Has it burnt your fingers?

0:54:02 > 0:54:05He's actually in pain holding a very hot dish.

0:54:05 > 0:54:07Clive, can you come in close?

0:54:07 > 0:54:09Clams in there, don't worry about me at all,

0:54:09 > 0:54:11just watch the processes here.

0:54:11 > 0:54:15The clams, the mussels, the spinach, a little bit of the bechamel.

0:54:15 > 0:54:20OK, then, that's on a fairly hot heat, we stir that in.

0:54:20 > 0:54:24It looks a bit strange at the moment, green and going cream.

0:54:24 > 0:54:28Now, stay where you are because double cream into that to make it

0:54:28 > 0:54:32really extravagantly rich,

0:54:32 > 0:54:38then, the coup de grace as we could say is some egg yolk stirred in.

0:54:38 > 0:54:42Now, if I could have my producer back with the dish. Stay with it, Clive.

0:54:42 > 0:54:43Don't leave us now.

0:54:43 > 0:54:47We've only got ten minutes before the real chef comes in

0:54:47 > 0:54:51and the pudding is going to hit the fan, as they say.

0:54:51 > 0:54:55I think that's how they say, pudding's going to hit the fan.

0:54:55 > 0:54:58Tip this into a nice ovenproof dish. Doesn't that look delicious?

0:54:58 > 0:55:01Stir it around so the clams and the mussels

0:55:01 > 0:55:05and the sauce are all equally distributed.

0:55:05 > 0:55:07In fact, I haven't got it too equally distributed there

0:55:07 > 0:55:09so I just stir it around a little bit

0:55:09 > 0:55:13and then I've got some what we call fromage rape, grated gruyere this is

0:55:13 > 0:55:16but you could use Cheddar as long as it was very fine

0:55:16 > 0:55:20but try to stay with the authentic flavours, OK?

0:55:20 > 0:55:23That is the dish and now it has to go into the oven for about

0:55:23 > 0:55:26five or ten minutes, a very hot oven, mark you, or under the grill

0:55:26 > 0:55:29for four or five minutes until it browns slightly.

0:55:29 > 0:55:33I'll do that straightaway because time is pressing on.

0:55:33 > 0:55:36Jacques-Yves is going to be back in a moment. He's laid the table,

0:55:36 > 0:55:39his assistant chef is coming, his wife's going to be there.

0:55:39 > 0:55:43This is the first time honestly that I have cooked in France for

0:55:43 > 0:55:46French chefs in the way I'm doing it now,

0:55:46 > 0:55:49is it going to be a winner or a loser? We'll see in a moment.

0:55:58 > 0:56:01- You don't like spinach very much, do you?- No, no.

0:56:01 > 0:56:04No. Is it the way I've cooked that you don't like it?

0:56:04 > 0:56:08- No, no, I didn't know it was spinach.- You just don't like it!

0:56:08 > 0:56:11I cooked this and she doesn't even like spinach.

0:56:11 > 0:56:15- What am I going to do now? What do you think of it?- Superb.- You like it?

0:56:15 > 0:56:19- Honestly?- Honestly. I'm going to have some more.

0:56:19 > 0:56:22THEY SPEAK FRENCH

0:56:29 > 0:56:30And that for you,

0:56:30 > 0:56:33I'm sure you understand, you all take this in at times,

0:56:33 > 0:56:35he actually says it's very good.

0:56:35 > 0:56:38So I think I'm halfway there cos I've been so frightened

0:56:38 > 0:56:41in the kitchen there and now he's telling us off

0:56:41 > 0:56:43because I'm getting over the top as usual

0:56:43 > 0:56:46and we're having lots of glasses of wine and having a fine time.

0:56:46 > 0:56:49I don't care, let's have some langoustines, how do they feel?

0:56:49 > 0:56:52Tell you what, if we could find someone useful, change the plates.

0:56:52 > 0:56:55Madam doesn't like spinach anyway.

0:56:55 > 0:56:58HE SPEAKS FRENCH

0:56:58 > 0:57:01SHE SPEAKS FRENCH

0:57:09 > 0:57:10That's the trouble, you see,

0:57:10 > 0:57:14television won't even let you relax and enjoy themselves

0:57:14 > 0:57:17and that is one of the big problems with the English in general.

0:57:17 > 0:57:21They will rush food whereas the French take hours over eating

0:57:21 > 0:57:23and having a lovely time.

0:57:23 > 0:57:26Do you find when the English people come here, do they rush or they...?

0:57:26 > 0:57:29- No, they just take their time. - They're fine.

0:57:29 > 0:57:30Well, they're on holiday.

0:57:30 > 0:57:33They're on holiday so they've got everything to go for.

0:57:33 > 0:57:35HE SPEAKS FRENCH

0:57:40 > 0:57:43But look, when you've tasted these, tell me honestly,

0:57:43 > 0:57:44what I really want to know...

0:57:44 > 0:57:46HE SPEAKS FRENCH

0:57:46 > 0:57:49If any of you are taking French lessons from me,

0:57:49 > 0:57:51unless you know the people very well you mustn't tout/tous them,

0:57:51 > 0:57:54it's quite rude, you must call them vous and monsieur

0:57:54 > 0:57:56but we are friends here so it's all right.

0:57:56 > 0:57:59Now I want you to tell me, honestly, would you,

0:57:59 > 0:58:02if I turned up on your doorstep, you know,

0:58:02 > 0:58:05do you think you might give me a job?

0:58:05 > 0:58:09THEY SPEAK FRENCH

0:58:10 > 0:58:12Would you give me a job?

0:58:12 > 0:58:16I mean, I've tried really hard to cook for you this afternoon,

0:58:16 > 0:58:19would you give me a job? Even peeling the potatoes. Anything?

0:58:19 > 0:58:21Any time you want.

0:58:21 > 0:58:24- Really?- Yes, really.- You speak too much.- I speak too much?

0:58:24 > 0:58:28- And you don't eat enough.- But if you work enough, it will be all right.

0:58:28 > 0:58:30Oh, you see.

0:58:30 > 0:58:33The hard "patron" that is, she should be dressed in black

0:58:33 > 0:58:36and sit in one of those little glass cases.

0:58:40 > 0:58:43Great stuff. As ever on Best Bites, we're looking back at some of

0:58:43 > 0:58:45the great cooking from the Saturday Kitchen recipe book.

0:58:45 > 0:58:46Still to come,

0:58:46 > 0:58:49omelette challenge hard man Paul Rankin tries a different technique

0:58:49 > 0:58:52as he battles against Arthur Potts Dawson.

0:58:52 > 0:58:56Find out if the new tactic works a little later on.

0:58:56 > 0:58:58Then it's time to go back a few years for the first time

0:58:58 > 0:59:01Cyrus Todiwala joined us in the Saturday Kitchen studio.

0:59:01 > 0:59:04He cooks an amazing green prawn curry from scratch,

0:59:04 > 0:59:07making a sauce from a load of ground spices, curry leaves,

0:59:07 > 0:59:09coconut milk and cashew nuts.

0:59:09 > 0:59:12And actor Neil Pearson faces Food Heaven or Food Hell.

0:59:12 > 0:59:13Will he get his Food Heaven,

0:59:13 > 0:59:16lamb with my hearty lamb neck fillet tagine with tabbouleh?

0:59:16 > 0:59:20Or Food Hell, pork with some delicious slow-roasted fennel

0:59:20 > 0:59:23and chilli crusted pork with hispi cabbage

0:59:23 > 0:59:26served with a chive and creme fraiche mash?

0:59:26 > 0:59:28You can find out what he gets to eat at the end of today's show.

0:59:28 > 0:59:30Now, when a chef comes into the studio

0:59:30 > 0:59:34and he wants to cook fresh pasta, it's usually me who has to make it

0:59:34 > 0:59:35so when Theo Randall came in

0:59:35 > 0:59:37and said that he wanted to do it himself,

0:59:37 > 0:59:40I thought my Christmas had come early. Take a look at this.

0:59:40 > 0:59:42Now, there's none of that sort of smoked chilli stuff.

0:59:42 > 0:59:45- No, none of that rubbish. - What are we going to be cooking?

0:59:45 > 0:59:48No, we're going to be cooking tagliarini with prosciutto, peas

0:59:48 > 0:59:51- and spring onion.- And you're off. Tagliarini is the pasta, of course.

0:59:51 > 0:59:53- This is the pasta, yep. - So what is tagliarini?

0:59:53 > 0:59:55Basically, it's an egg pasta.

0:59:55 > 0:59:59This recipe is 200g of semolina flour, 800g of tipo 00 flour,

0:59:59 > 1:00:02four eggs and, wait for it...

1:00:02 > 1:00:06Most people think pasta, semolina, little bit of...

1:00:06 > 1:00:09This is the tipo flour, the 00 flour.

1:00:09 > 1:00:12This would be the eggs of a normal batch of pasta.

1:00:12 > 1:00:16- How much have you got? - 22 eggs per kilo of flour.

1:00:16 > 1:00:18Egg yolks or eggs?

1:00:18 > 1:00:22- Egg yolks.- 22 egg yolks. - And four whole eggs.- Yeah.

1:00:22 > 1:00:24That gives you the flavour of the pasta you need.

1:00:24 > 1:00:27Gives you a lot of whites left over, I know that for a fact.

1:00:27 > 1:00:31- Yeah, you can make some meringues. - Exactly.- Can you freeze that, Theo?

1:00:31 > 1:00:34- No, I would never freeze pasta. - Really?

1:00:34 > 1:00:37I think it's something to do with, it puts moisture onto the pasta

1:00:37 > 1:00:40- and when you cook it, it just... - It makes it go sort of doughy.

1:00:40 > 1:00:42- Yeah.- But it's really easy to make this.

1:00:42 > 1:00:45- You get a little pasta machine like this.- It's really easy to make.

1:00:45 > 1:00:48- It is really easy.- Nearly three dozen eggs.- Watch this, watch this.

1:00:48 > 1:00:51- All right.- And you get lovely tagliarini. See, it's really simple.

1:00:51 > 1:00:54Now, when you're making this, you would leave it to dry,

1:00:54 > 1:00:55wouldn't you, really?

1:00:55 > 1:00:59I think you should leave it for a day and then what happens if you cook

1:00:59 > 1:01:02pasta like that straightaway, it goes a bit kind of soft and squadgy

1:01:02 > 1:01:05- but if you leave it for one day, you get this lovely kind of bite.- Yep.

1:01:05 > 1:01:08Where do you leave it? Over the brush or what?

1:01:08 > 1:01:10You can dry it outside but I actually put it in the fridge

1:01:10 > 1:01:13because the fridge seems to dry it out quite nicely.

1:01:13 > 1:01:14In little piles or?

1:01:14 > 1:01:17If you put it in piles, it'll go a bit clogged together.

1:01:17 > 1:01:18I leave it kind of flowing like that.

1:01:18 > 1:01:20Don't leave it outside on a bush, the birds line up

1:01:20 > 1:01:22and deposit things on it.

1:01:22 > 1:01:25- Right, OK, so you've done that. - Done that.- Stick it in there.

1:01:25 > 1:01:28- Put it in the fridge.- And you put it in the fridge overnight?

1:01:28 > 1:01:30Just leave it like that, no need to add anything else.

1:01:30 > 1:01:32- 24 hours will be fine.- Yeah, OK.

1:01:32 > 1:01:35Now this has gone in there

1:01:35 > 1:01:37so it should just firm up just a touch, doesn't it?

1:01:37 > 1:01:39Oh, yeah.

1:01:39 > 1:01:42- Do you want me to drop it straight into there?- Put it straight in.

1:01:42 > 1:01:44We're just going to shorten these spring onions.

1:01:44 > 1:01:46What's the secret with cooking pasta like this?

1:01:46 > 1:01:49Lots of boiling, salted water. Plenty, plenty of water.

1:01:49 > 1:01:51None of that trick with the oil, don't add any of that?

1:01:51 > 1:01:53No, no, definitely not.

1:01:53 > 1:01:56So I'm just going to add a bit of butter to this other pan here.

1:01:56 > 1:02:00- Spring onion, you just want to sweat the spring onion.- Yup.

1:02:00 > 1:02:02Now you're using spring onions and not shallots,

1:02:02 > 1:02:05- is that cos it's quicker?- When it's much lighter, it's a bit sweeter,

1:02:05 > 1:02:08it's not too strong, if you did shallot, it would be too strong

1:02:08 > 1:02:10- for this and overpower the peas.- OK.

1:02:10 > 1:02:12Now the point about this dish is the peas,

1:02:12 > 1:02:14these beautiful new season's, these are from Italy,

1:02:14 > 1:02:17but the point is you don't want to cook the peas too much.

1:02:17 > 1:02:20I'm literally just going to put the peas in once this onion's soft.

1:02:20 > 1:02:22And then add a little bit of water.

1:02:22 > 1:02:25Cos the other classic thing on here, you could use obviously broad beans.

1:02:25 > 1:02:28- You could.- De-shell those so you get that beautiful green colour.

1:02:28 > 1:02:31And then a little bit of water.

1:02:31 > 1:02:33- Ladle.- I'll get you some water.

1:02:35 > 1:02:36It's OK, I've got some.

1:02:37 > 1:02:41- Have you got some?- Look at the peas, they're cooking almost instantly.

1:02:41 > 1:02:43You've got that lovely kind of green.

1:02:43 > 1:02:46- So, the water and the butter just emulsifies it?- Exactly.

1:02:46 > 1:02:48Now, we add a bit of prosciutto. Do you want me to grate that?

1:02:48 > 1:02:51Yes, please, and can you chop a bit of mint up, as well?

1:02:51 > 1:02:54Now, you're not a big fan of those sort of fancy graters,

1:02:54 > 1:02:56are you, really?

1:02:56 > 1:02:59I don't like the new ones, yeah, I find that they tend to,

1:02:59 > 1:03:02they're so fine the Parmesan sort of dries up and loses its flavour

1:03:02 > 1:03:04so I think it's much nicer, the old traditional...

1:03:04 > 1:03:07- Traditional proper grater. - The old proper grater, yeah.

1:03:07 > 1:03:11- Now you've got Parma ham here.- Yeah. - There's two main types, isn't there?

1:03:11 > 1:03:15There's prosciutto de Parma and prosciutto San Daniele

1:03:15 > 1:03:17and I think this for this dish it's best to have the Parma

1:03:17 > 1:03:19because the way it's made,

1:03:19 > 1:03:22they feed the pigs with the whey of the Parmesan cheese

1:03:22 > 1:03:26so anyone that has a Parmesan farm would also have pigs

1:03:26 > 1:03:28so they can feed the pigs with the whey.

1:03:28 > 1:03:30That's where you get that yellow fat.

1:03:30 > 1:03:32- You get that amazing yellow sort of sweet fat.- Yeah.

1:03:32 > 1:03:35Whereas the San Daniele's much sort of lighter, little bit saltier

1:03:35 > 1:03:38and they don't actually feed them on the same thing.

1:03:38 > 1:03:40- That's been in a couple of minutes, now.- Yep, so I'm just going to...

1:03:40 > 1:03:42What should I do with the mint?

1:03:42 > 1:03:44- Chop them in and just shove them into that.- Chop them in.

1:03:44 > 1:03:47And how salty should the pasta water be, Theo?

1:03:47 > 1:03:50Salty enough to flavour but if it's too salty, it will ruin the dish.

1:03:50 > 1:03:54People often put a pinch of salt and that's not enough, is it?

1:03:54 > 1:03:55No, you've got to put quite a lot in

1:03:55 > 1:03:58but you've got the prosciutto which is going to season it

1:03:58 > 1:04:01- because the prosciutto's essentially made of salt.- All right.

1:04:01 > 1:04:03So we're just going to add the pasta to that,

1:04:03 > 1:04:04look at that, look at the colour of it.

1:04:04 > 1:04:07That's all the egg yolks, you see.

1:04:07 > 1:04:09And that just gets thrown in.

1:04:09 > 1:04:11The Italian way to do it is just literally put it through

1:04:11 > 1:04:14- the sauce as well, isn't it? - Exactly.- Not like we do it,

1:04:14 > 1:04:17we just put the pasta on the plate and dollop the sauce on the top.

1:04:17 > 1:04:19Well, you're going to add the pasta to the sauce definitely

1:04:19 > 1:04:21and a little bit more butter.

1:04:21 > 1:04:25- A bit of Parmesan in there? - Bit of Parmesan cheese.

1:04:25 > 1:04:27- All right, do you want a bit more? - No, it should be fine.

1:04:27 > 1:04:31Bit of black pepper. Everything in there, you've got the butter,

1:04:31 > 1:04:34- you've got the prosciutto, the peas, mint.- Mint's gone in.

1:04:34 > 1:04:37Mint's gone in so all the seasonings are in there and that's it,

1:04:37 > 1:04:39really simple pasta.

1:04:39 > 1:04:41A lot of people with mint and pasta, they think the two don't

1:04:41 > 1:04:44- work together but particularly with the peas and...- The butter.

1:04:44 > 1:04:48The butter and everything else, it's a fantastic combination.

1:04:48 > 1:04:52- It's so simple.- You wouldn't drain it? It looks quite watery, no?- No.

1:04:52 > 1:04:55- No?- I've taken it out of the water but there's just a little bit of...

1:04:55 > 1:04:59- With that butter, it emulsifies into a nice sauce.- You've made this kind

1:04:59 > 1:05:00of emulsified sauce with the butter.

1:05:00 > 1:05:03- Was that a bit of criticism there, Sally?- No!- Excuse me?

1:05:03 > 1:05:07I was just thinking that you didn't drain the pasta.

1:05:07 > 1:05:09But you lifted it straight out and put it in.

1:05:09 > 1:05:12But it's so quick, anybody can make it. Remind us what that is again.

1:05:12 > 1:05:15That's tagliarini with peas, prosciutto and butter, Parmesan.

1:05:15 > 1:05:17Perfect for lunch.

1:05:22 > 1:05:25Oh, there we go. Have a taste. Follow me, Theo.

1:05:25 > 1:05:30- You made that look so easy.- How simple is that?- It's really easy.

1:05:30 > 1:05:32No, I'd get in a right old tizzy.

1:05:32 > 1:05:35- Oh, this looks... - Go get some peas and Parma ham.

1:05:35 > 1:05:38- Send your kids out for peas and Parma ham.- They'd like this.

1:05:38 > 1:05:40If you want to make your own tagliarini,

1:05:40 > 1:05:43- you can buy quite good dried... - You can.

1:05:43 > 1:05:46- It's not the same but it's quite good, isn't it?- That is very nice.

1:05:46 > 1:05:49- Yeah, but making your own makes a huge difference.- Sure, of course.

1:05:49 > 1:05:52You can really taste the peas. Just how fresh they are.

1:05:52 > 1:05:56- KATE:- Which peas are they, as well? - Green ones.- Just fresh green peas.

1:05:56 > 1:05:58I don't know the variety or the Latin word.

1:05:58 > 1:06:00We were talking about broad beans

1:06:00 > 1:06:03but you need to take them out of the pods as well.

1:06:03 > 1:06:05Gives you that same sort of green colour but the secret is

1:06:05 > 1:06:08- not to overcook them.- Yeah, I mean the point is just to cook them

1:06:08 > 1:06:10for seconds really in the water and that keeps the freshness.

1:06:10 > 1:06:15- The most crucial thing is the peas are small and very fresh.- Yeah.

1:06:15 > 1:06:16I can really taste that.

1:06:16 > 1:06:19And what do you think about the frozen pea route?

1:06:19 > 1:06:22This dish, you could do it of course

1:06:22 > 1:06:24but I think it slightly defeats the purpose.

1:06:24 > 1:06:28The point about the dish, it's so simple because you're using really

1:06:28 > 1:06:31- fresh, interesting ingredients. - You guys have had enough, right?

1:06:31 > 1:06:34- No, bring it back!- It's that classic pea and ham combination.

1:06:34 > 1:06:38- I mean, of course, it works.- Exactly, works every time.- Mm.- Mr Rankin?

1:06:43 > 1:06:47A fresh but hearty lunch there. It's omelette challenge time now

1:06:47 > 1:06:50and Paul Rankin and Arthur Potts Dawson go head-to-head

1:06:50 > 1:06:52but one question remains, not who will be quicker

1:06:52 > 1:06:54but who'll be messier?

1:06:54 > 1:06:55Let's get down to business.

1:06:55 > 1:06:58You know the score, the omelette challenge. It's got to be

1:06:58 > 1:07:00a three egg omelette cooked as fast as you can so let's put the clocks

1:07:00 > 1:07:03on the screens. Remember this is just for you at home,

1:07:03 > 1:07:06these guys can't see them. Are you ready? Three, two, one, go!

1:07:06 > 1:07:08Have they been practising?

1:07:08 > 1:07:11Now, I know you wanted to beat your time, didn't you, Mr Rankin?

1:07:11 > 1:07:15- Yes, very much so.- 22 seconds. Two different ways of making it.

1:07:15 > 1:07:18Normally, when you do it the way that Arthur's done it,

1:07:18 > 1:07:22- it sticks to the bottom of the pan, doesn't it, Arthur?- Yes.

1:07:23 > 1:07:26Because it must be a cooked omelette, please.

1:07:26 > 1:07:28It's got to be a cooked omelette.

1:07:28 > 1:07:30There you go, got an omelette there.

1:07:30 > 1:07:31Kind of.

1:07:33 > 1:07:35Arthur's will be ready in a fortnight.

1:07:39 > 1:07:41Why do my pans always stick?

1:07:41 > 1:07:42I don't know but it's amazing

1:07:42 > 1:07:45how you chefs get to run restaurants and I mean it.

1:07:45 > 1:07:46Look at this.

1:07:47 > 1:07:48Right, OK.

1:07:49 > 1:07:50Mr Rankin.

1:07:52 > 1:07:55- See, you're getting wiser, you're taking less and less...- I am.

1:07:55 > 1:07:56..every week I think.

1:07:57 > 1:08:00- How did yours cook quicker than mine? - I don't know.

1:08:00 > 1:08:02It stuck as well.

1:08:04 > 1:08:06Arthur, do you think you beat your time?

1:08:06 > 1:08:09You were 45.88 seconds.

1:08:09 > 1:08:11Yeah, I must've beaten that.

1:08:12 > 1:08:14I think, I hope.

1:08:14 > 1:08:17It wasn't a green cast iron pan but it certainly was quicker.

1:08:17 > 1:08:19You are quicker than last time.

1:08:19 > 1:08:23It's 30.4 seconds so right the way down here

1:08:23 > 1:08:25so just below Michel Roux Sr.

1:08:25 > 1:08:28There we go.

1:08:28 > 1:08:32I'm sure we need another board on there. Mr Rankin.

1:08:32 > 1:08:34I don't think I beat my time there, I had a few problems with that.

1:08:34 > 1:08:36I went for a new technique that didn't really work.

1:08:36 > 1:08:39- You didn't beat your time.- I didn't. - You were over, just over 24 seconds.

1:08:39 > 1:08:41- 24?- Take that home and put it on your fridge.

1:08:41 > 1:08:43- I'll take that home.- There you go.

1:08:48 > 1:08:51Well done, Arthur. You're still not as good as Paul Rankin, though.

1:08:51 > 1:08:53Now, it's time to go back to the first time

1:08:53 > 1:08:55we ever had a left-handed chef in the studio.

1:08:55 > 1:08:58Ladies and gentlemen, it's Cyrus Todiwala.

1:08:58 > 1:09:00- Great to have you on the show. - Great to have you too, sir.

1:09:00 > 1:09:02Good to see you.

1:09:02 > 1:09:04It's obviously a curry of some description, tell us

1:09:04 > 1:09:07- what we're going to do.- It's a curry as in a curry.- As in a proper curry.

1:09:07 > 1:09:10- Yeah, proper curry. - Right, obviously prawn.

1:09:10 > 1:09:13Black tiger prawns, the best for a nice curry like that.

1:09:13 > 1:09:14So what's the name of this?

1:09:14 > 1:09:17This is called leeli kolmni ni curry.

1:09:17 > 1:09:19Leeli for light green, kolmni for prawns.

1:09:19 > 1:09:23- And curry is curry. - So, what's first of all?

1:09:23 > 1:09:26First of all, we've got some onions, some cinnamon,

1:09:26 > 1:09:28but we Indians would normally use cassia bark,

1:09:28 > 1:09:30which is the thicker, darker version.

1:09:30 > 1:09:32Which is almost like a thick pencil, isn't it?

1:09:32 > 1:09:36- It is, you could make a pencil and chew on it.- Exactly!

1:09:36 > 1:09:37Be better if you chewed on that.

1:09:37 > 1:09:41And, uh, cardamom, cloves, ginger, garlic, of course,

1:09:41 > 1:09:44the best part of making something.

1:09:44 > 1:09:47We've got coriander powder and turmeric.

1:09:47 > 1:09:51Eighth wonder of the world, turmeric. Curry leaves in the corner, there.

1:09:51 > 1:09:57And am I right in thinking it's sort of its own steriliser, turmeric?

1:09:57 > 1:10:01Turmeric is the best-known natural antiseptic and disinfectant,

1:10:01 > 1:10:04it destroys all surface bacteria.

1:10:04 > 1:10:08In fact, when we get gashed or cut, turmeric stops bleeding immediately.

1:10:08 > 1:10:10There's a whole host of things, you can

1:10:10 > 1:10:13look it up in my book, actually, I've got a whole chapter on turmeric.

1:10:13 > 1:10:14Lovely. We need to get cooking.

1:10:14 > 1:10:19We've got cashew nuts, almond powder, coconut milk - so, if you blitz

1:10:19 > 1:10:22these three in the blender I'll start slicing up some onion.

1:10:22 > 1:10:27So we've got... Sorry, pop those in.

1:10:27 > 1:10:30Coconut as well, and the soaked cashew nuts.

1:10:31 > 1:10:36- Do you want the water in there? - Yes.- All of it?- Yes.

1:10:36 > 1:10:40How's that? Lovely. Right, I'm going to switch it on.

1:10:40 > 1:10:44Yep, we're going to put some oil into this pan here.

1:10:45 > 1:10:47And some oil also for your rice afterwards,

1:10:47 > 1:10:49which we're going to make.

1:10:49 > 1:10:53- Yeah, I'm going to do this rice. - I said "we".- We? Me!- You.

1:10:57 > 1:10:59- There you go. - Yeah, I love the cashew nuts.

1:10:59 > 1:11:03One thing that fascinates me about India, I think it's one of the most

1:11:03 > 1:11:07amazing places in the world, the heritage and all the different...

1:11:07 > 1:11:10In one country, you've got so many other different countries

1:11:10 > 1:11:13and languages, flavours of all different cuisines.

1:11:13 > 1:11:15How many is there, 20 odd?

1:11:15 > 1:11:18Well, in the constitution, there are 24 languages.

1:11:18 > 1:11:20There are about 300 more dialects.

1:11:20 > 1:11:22And there are about 40 different cuisines.

1:11:22 > 1:11:26- So, it depends which way you want to go. LAUGHING:- Depends which way?

1:11:26 > 1:11:29Well, for a guy like me, if I live to be 900, I wouldn't learn Indian food.

1:11:29 > 1:11:31I made a mistake, you shouldn't do that,

1:11:31 > 1:11:36always crack the cardamom so it doesn't burst in your face.

1:11:36 > 1:11:40Cardamom's that great spice, I've tasted it in Scandinavia,

1:11:40 > 1:11:43- they use it in baking as well, fantastic spice.- Oh, yes.

1:11:43 > 1:11:49See, that is how the Arabs learnt to drink their coffee,

1:11:49 > 1:11:53because they drink their coffee with cardamom in it.

1:11:53 > 1:11:55And if you don't know,

1:11:55 > 1:11:58the coffee bean was first discovered in India, which is

1:11:58 > 1:12:01why it's called "Arabica", because the Arab traders took it

1:12:01 > 1:12:04back to the Middle East and then to the rest of the world.

1:12:04 > 1:12:09- So, coffee beans and red wine?- Well, not red wine, but wine in general.

1:12:09 > 1:12:12You're using different types, what's this, groundnut oil?

1:12:12 > 1:12:17- That is sunflower oil.- OK. - We are making a cumin...

1:12:17 > 1:12:21You're the first chef we've had on the show that's left-handed.

1:12:21 > 1:12:23- Thank you very much, sir. - Look at that.

1:12:24 > 1:12:26So, cumin seeds.

1:12:26 > 1:12:29Cumin seeds in the oil, not too much colour in there,

1:12:29 > 1:12:33just give them a bit of a toast.

1:12:33 > 1:12:35Lightly toast them off.

1:12:35 > 1:12:39If you find they're changing colour too quickly, add the onions in.

1:12:39 > 1:12:40- They arrest the heat.- Lovely.

1:12:42 > 1:12:48- Garlic for my...curry.- So, what we've got here then, spices?

1:12:48 > 1:12:52- Just sauteing them off. - You've got cloves in there, as well.

1:12:52 > 1:12:56I've got cloves in there, cinnamon, cardamom.

1:12:56 > 1:13:01And now...we've got some ginger and garlic in there.

1:13:02 > 1:13:07The secret with pilaf is what, the right amount of water and...?

1:13:07 > 1:13:13The secret of pilau? The right amount of water, yes, and rice.

1:13:13 > 1:13:17Normally, for 500g of good basmati rice in this country,

1:13:17 > 1:13:19you would use about 900ml of water.

1:13:19 > 1:13:22The system that you're doing now works best.

1:13:22 > 1:13:25So, you sweat your onions off with the spices.

1:13:25 > 1:13:28When the water comes to the boil you put the rice in,

1:13:28 > 1:13:31stir it for a minute, into the oven - comes out perfect.

1:13:31 > 1:13:35Don't have to worry about it, 150, 180 degrees and it's perfect.

1:13:35 > 1:13:38OK, and you've got the prawns in. So, we've got the spices...

1:13:38 > 1:13:40We've got the spices, what you want to do,

1:13:40 > 1:13:43easy to split a couple of green chillies for flavour.

1:13:43 > 1:13:46- This is a mild curry, not a hot curry.- But these are hot chillies.

1:13:46 > 1:13:48Well, they're hot, but they won't make the food hot,

1:13:48 > 1:13:50they'll just give flavour.

1:13:50 > 1:13:52You mentioned the difference between rices,

1:13:52 > 1:13:55why is the English rice so different to, say, Indian rice?

1:13:55 > 1:14:02Because in India, you would not get your rice so heavily polished.

1:14:02 > 1:14:04We have the European geniuses interfering

1:14:04 > 1:14:06in everything here, you know.

1:14:06 > 1:14:07LAUGHTER

1:14:07 > 1:14:11- He's off. - So, they have certain set rules.

1:14:11 > 1:14:13Now, first thing,

1:14:13 > 1:14:17in India you would never use rice in the year it was produced.

1:14:17 > 1:14:20Rice matures like wine, as it ages.

1:14:20 > 1:14:25So, my mother would never buy fresh rice, she would buy it,

1:14:25 > 1:14:27- lock it away for three years and then take it out.- Really?

1:14:27 > 1:14:31And the older the rice, the greater the value in India.

1:14:31 > 1:14:34- The more expensive it is.- Fantastic.

1:14:34 > 1:14:36So, you mix those spices with water, yeah?

1:14:36 > 1:14:39I'll tell you why I did that, I could have thrown them in,

1:14:39 > 1:14:42but if the viewers are not very confident about putting

1:14:42 > 1:14:46dry powders in - which tend to singe and make the food bitter -

1:14:46 > 1:14:50so if you dilute it a bit it helps to deglaze the pan.

1:14:50 > 1:14:53Also helps to prevent them from getting spoiled.

1:14:55 > 1:15:01- There we go.- Yeah, sure, very nicely, very slowly.

1:15:01 > 1:15:03It's white, there's nothing green in there,

1:15:03 > 1:15:06- but we'll see the colour slowly change to a light green.- Why?

1:15:06 > 1:15:09That is because the turmeric is now reacting with the coconut.

1:15:09 > 1:15:11The coconut tends to go off,

1:15:11 > 1:15:13the turmeric acts as a preservant for all that.

1:15:13 > 1:15:16This man knows everything. So, I'm going to stick the rice...

1:15:16 > 1:15:21- In the oven, sir. - Lid on, stick it in the oven, 300?

1:15:21 > 1:15:24- How long do you cook this for?- No, about 15, 20 minutes at 150 to 180.

1:15:24 > 1:15:26150, 300 Fahrenheit.

1:15:28 > 1:15:31I would say that was mine, but you made that this morning.

1:15:31 > 1:15:35- Right, what's next?- What's next... - Chop the coriander?

1:15:35 > 1:15:38We need to chop the coriander, sir. Very nicely too.

1:15:40 > 1:15:44If you want, I'll do that. Shall I do that?

1:15:44 > 1:15:49- Talk to us about these things here. - Ah, the curry leaf? Because...

1:15:49 > 1:15:54You can buy them fresh, you can buy them dry. These are a bit dry.

1:15:54 > 1:15:56When they're fresh, they're an amazing flavour.

1:15:56 > 1:15:58Curry leaves do not generally go in

1:15:58 > 1:16:02right in the beginning of the cooking process.

1:16:02 > 1:16:05You might find in proper Indian restaurants curry leaves

1:16:05 > 1:16:06floating in certain things.

1:16:08 > 1:16:11I personally prefer to shred them because then you can eat them

1:16:11 > 1:16:13and they blend the flavour in better.

1:16:13 > 1:16:16If you leave it in whole,

1:16:16 > 1:16:19people find a bit offensive having a leaf sitting in their food.

1:16:19 > 1:16:21And I've got a curry plant sitting in my garden, but it

1:16:21 > 1:16:24doesn't look like those leaves, it look like white rosemary.

1:16:24 > 1:16:26I don't know where the name came from,

1:16:26 > 1:16:28but, yes, this is the curry tree,

1:16:28 > 1:16:33it's actually traditionally called the curry leaf tree.

1:16:33 > 1:16:37So, it's not something that we are hiding in the word "curry".

1:16:37 > 1:16:39OK, you've got some coriander.

1:16:39 > 1:16:43I need one of those nice, fancy spatulas, actually, to stir my food.

1:16:43 > 1:16:45There you go, there's one here.

1:16:46 > 1:16:50Ladle, there. Do you want me to put the rice on the plate for you?

1:16:50 > 1:16:52Yes, sir. Nice and cold, isn't it?

1:16:52 > 1:16:55I always get that out of the oven with a cloth.

1:16:56 > 1:16:58Curry just coming together.

1:16:58 > 1:17:01Actually, it's quite simple, this shouldn't take - if you have

1:17:01 > 1:17:05everything ready in the house - more than ten to 15 minutes to make up.

1:17:05 > 1:17:08What I would ideally do is bring my curry to the boil,

1:17:08 > 1:17:12drop my prawns in there, cook the curry up.

1:17:12 > 1:17:14Here, we did it the other way round cos we had less time.

1:17:14 > 1:17:19But if you boil the curry over, put the prawns in there, half a minute,

1:17:19 > 1:17:23put the lid on, sweat it off, leave it for five minutes, and we're ready.

1:17:23 > 1:17:25That looks perfect. Whack it in the centre.

1:17:25 > 1:17:27"Whack it in the centre", how do you whack it?

1:17:27 > 1:17:29Whack it in the centre, there.

1:17:29 > 1:17:31You've got black cloves, nice colour there.

1:17:31 > 1:17:34- So, remind us what that is again. - We've got leeli kolmni ni curry.

1:17:34 > 1:17:38- Get your cloth out there, please. - Yeah, I will do.

1:17:38 > 1:17:40JAMES LAUGHS

1:17:40 > 1:17:43Leeli kolmni ni curry, and that's actually called bagara chawal.

1:17:43 > 1:17:45Bagara means roasted rice.

1:17:45 > 1:17:48That looks delicious. Delicious!

1:17:52 > 1:17:55He's going to put a bit more on. Come over here, Cyrus.

1:17:55 > 1:17:56You've got to dive in.

1:17:56 > 1:17:59Now I know, John, you love Indian food, don't you?

1:17:59 > 1:18:03We have to have something sweet first.

1:18:03 > 1:18:06Well, if you went to a Parsi wedding,

1:18:06 > 1:18:09we are the Zoroastrian community of India,

1:18:09 > 1:18:11you have to start on a sweet palette.

1:18:11 > 1:18:12Yeah.

1:18:12 > 1:18:15So, they would serve you a custard to start with,

1:18:15 > 1:18:20with fresh mozzarella cheese, the Parsi wedding pickle,

1:18:20 > 1:18:25which I made yesterday, these are crackers made from corn,

1:18:25 > 1:18:28and you would have that with baked custard, actually,

1:18:28 > 1:18:30egg custard, sweet.

1:18:30 > 1:18:35- So, you start and end on a sweet note.- You approve?- Hmm.

1:18:35 > 1:18:37- What do you think of that? - Absolutely delicious.

1:18:37 > 1:18:39Not too hot, as well.

1:18:39 > 1:18:42They would absolutely love that and it's so nice and quick to prepare.

1:18:42 > 1:18:44It is very easy.

1:18:44 > 1:18:47- And you mentioned one of those three things - gulab jamun.- Gulab jamun.

1:18:47 > 1:18:49- Glab...- Gulab, it means "rose".

1:18:49 > 1:18:52I love that, it's rose water with a little doughnut in it.

1:18:52 > 1:18:55- Jamun is actually a plum. - It's delicious.- The shape of a plum.

1:19:01 > 1:19:03What an impressive debut on the show.

1:19:03 > 1:19:06Now, it's the thought of pork fat that made Neil Pearson choose

1:19:06 > 1:19:11pork as his dreaded Food Hell, but he wanted fragrant lamb tagine.

1:19:11 > 1:19:14You know the rules, the decision was not his to make, nor mine.

1:19:14 > 1:19:15So, let's see what he got.

1:19:15 > 1:19:17Everyone in the studio has made their minds up.

1:19:17 > 1:19:19Neil, just to remind you,

1:19:19 > 1:19:23Food Heaven would be this wonderful piece of lamb, neck of lamb,

1:19:23 > 1:19:29this could be transformed in a beautiful Moroccany style tagine.

1:19:29 > 1:19:32- With a nice tabbouleh, or "tabooli". - Tabooli.

1:19:32 > 1:19:36Or however you pronounce it, with pistachio nuts, mint, parsley,

1:19:36 > 1:19:42using bulger wheat, not the couscous which we're so familiar with.

1:19:42 > 1:19:44Wonderful flavours in that, pomegranate molasses

1:19:44 > 1:19:47- and that sort of stuff.- What can go wrong?- Alternatively, we've got

1:19:47 > 1:19:50- the slab of pork, there...- That can go wrong.- ..which would do me

1:19:50 > 1:19:51for lunch if it was layered in between

1:19:51 > 1:19:53two slices of buttered bread.

1:19:53 > 1:19:56That would do me whilst watching the cricket.

1:19:56 > 1:20:02- A nice spice mix, some fennel seeds, chilli, a hispi cabbage.- Hispi?

1:20:02 > 1:20:05Still cabbage though, isn't it?

1:20:05 > 1:20:07For small gardens, it's a quick-growing cabbage, delicious.

1:20:07 > 1:20:09With a little bit of mashed potato.

1:20:09 > 1:20:11How do you think these lot have decided?

1:20:11 > 1:20:13Well, I don't know,

1:20:13 > 1:20:16the public have already declared they want to see the Heaven, but...

1:20:16 > 1:20:20- Unfortunately, these guys all chose Hell.- Clearly, it's going to be Hell.

1:20:20 > 1:20:24- You've got all four.- OK, convince me.- You get to take that home.

1:20:24 > 1:20:27Thank you, I have a girlfriend who can do something with that.

1:20:27 > 1:20:31Right, what we're going to do, get our pork on, first of all.

1:20:31 > 1:20:34Meanwhile, these guys are going to make me the hispi cabbage.

1:20:34 > 1:20:35If you can do that, John?

1:20:35 > 1:20:38It's not just the pork, it's the cabbage as well.

1:20:38 > 1:20:39You're going to put in leaf vegetables,

1:20:39 > 1:20:43which I've never really grown out of my childhood aversion to.

1:20:43 > 1:20:45Yeah, well, look at this, shoulder of pork.

1:20:45 > 1:20:48What we're going to do is score this.

1:20:48 > 1:20:52- You're going to stab me, as well. - Yeah!

1:20:52 > 1:20:56Now, with a Stanley knife, ideally. Really, get your butcher to do this,

1:20:56 > 1:20:59but you want a very sharp knife. You see the holes in there?

1:20:59 > 1:21:05- Yeah, in that fat?- In the fat. Mmm.- The best bit.

1:21:05 > 1:21:10Now, this, if you eat all of it, sits right there,

1:21:10 > 1:21:12but it's delicious.

1:21:12 > 1:21:17What we need to do is score it well, because this will help us

1:21:17 > 1:21:20- carve all that nice crackling at the end.- Lovely.

1:21:20 > 1:21:24The boys are making our mashed potato here.

1:21:24 > 1:21:27We just cook a little bit of garlic in the water.

1:21:27 > 1:21:32Garlic I like, that's a start, garlic and potatoes.

1:21:32 > 1:21:35So, you literally go all the way across it, like that.

1:21:35 > 1:21:39If you're a bit unsure of this, get your butcher to do it.

1:21:39 > 1:21:42Get a kettle...

1:21:42 > 1:21:45with some boiling water in it and pour this over the top.

1:21:45 > 1:21:48We scold the pork.

1:21:48 > 1:21:54You see, as it's scolding, the actual pores start to open up.

1:21:54 > 1:21:59- See that?- Pig pores.- Where do you want this mashed potato?

1:21:59 > 1:22:02We've got some...

1:22:02 > 1:22:05In the recipe, it says creme fraiche because the producers

1:22:05 > 1:22:08of the show do moan that I use a lot of butter and double cream.

1:22:08 > 1:22:11There's people at the gymnasium who watch this show

1:22:11 > 1:22:12saying I should use a little bit of creme fraiche,

1:22:12 > 1:22:15but unfortunately, I nicked some from the fridge

1:22:15 > 1:22:19so we're replacing that with double cream, doing it my way.

1:22:19 > 1:22:22Other recipe on the website has got creme fraiche in it.

1:22:22 > 1:22:25So, you want me to put that in and some chives, James?

1:22:25 > 1:22:27A little bit of chives, that's one of your five-a-day, mate.

1:22:27 > 1:22:32Pat this really dry. Lose this out the way.

1:22:32 > 1:22:36- How do you want this cabbage chopped?- Sorry?- Cabbage.

1:22:36 > 1:22:38We're going to cook that in water and butter, please.

1:22:38 > 1:22:41So, no need to boil cabbage any more, if you cook it like this,

1:22:41 > 1:22:44quickly, with a bit of water in there...

1:22:44 > 1:22:46It's not getting better for me, this, you know.

1:22:48 > 1:22:52If you do manage to flambe yourself, that would be compensation.

1:22:52 > 1:22:55Traditionally, this would be cooked in the style of Vichy, which is

1:22:55 > 1:22:59a little town in France where they cook carrots like this.

1:22:59 > 1:23:04Water and butter with a little bit of sugar. Some salt.

1:23:04 > 1:23:06The idea is you cook this down, the water evaporates,

1:23:06 > 1:23:07put more butter in,

1:23:07 > 1:23:10to please those people at the gym even more.

1:23:10 > 1:23:12This really is the seventh circle of hell,

1:23:12 > 1:23:14you've got pretty much everything I don't like eating.

1:23:14 > 1:23:17That's the idea of Food Hell, Neil.

1:23:17 > 1:23:21But one ingredient, I thought it was one, now you've got cabbage...

1:23:21 > 1:23:26- You gave us a list.- Oh, chillies, good(!) Really hot, as well.

1:23:26 > 1:23:30Why don't you put, I don't know, hydrochloric acid in there, as well?

1:23:30 > 1:23:32That'd be Heston.

1:23:32 > 1:23:35So, what we do is take some chilli, with seeds and everything,

1:23:35 > 1:23:37then we've got salt here with fennel seeds,

1:23:37 > 1:23:40put the whole lot in and grind this up.

1:23:40 > 1:23:46If you can get me some lemon rind...

1:23:46 > 1:23:49Hot pig with cabbage is what you're going to be serving me?

1:23:49 > 1:23:54Hot pig, that's the one. Lemon rind over the top.

1:23:54 > 1:23:55This is delicious, pork belly

1:23:55 > 1:24:00and pork shoulder slow-roasted is just delicious.

1:24:00 > 1:24:02There you go, chefs love this sort of stuff.

1:24:02 > 1:24:06Because I've opened these pores up, see, look at that.

1:24:06 > 1:24:09You can then get all this mixture in these little bits.

1:24:09 > 1:24:16- So, you rub it all over the top and get all this mixture in.- Mmm.

1:24:16 > 1:24:20- What's that? - That's me not being converted yet.

1:24:20 > 1:24:23And then you set the oven quite low, and we're going to roast this.

1:24:24 > 1:24:28This is quite low, it's about 300 degrees Fahrenheit,

1:24:28 > 1:24:31that's about 100 degrees centigrade.

1:24:31 > 1:24:33Roast it in the oven, for a piece like that?

1:24:33 > 1:24:37- Four hours, something like that. - While the anticipation mounts.

1:24:37 > 1:24:39Trust me, it's delicious.

1:24:40 > 1:24:43What I've got is a grill on here, we can just flash this under the grill.

1:24:43 > 1:24:45You could put this on during your matinee, couldn't you?

1:24:45 > 1:24:47Then it'd be ready when you come off.

1:24:47 > 1:24:49Or I could just stick needles in my eyes.

1:24:49 > 1:24:52- JOHN LAUGHS - I'll pop that under the grill.

1:24:52 > 1:24:54Keep my eye on that cos it'll crisp up very quickly.

1:24:54 > 1:24:55- How are we doing with our mash? - Yeah.

1:24:55 > 1:24:59- See, he's used some double cream in there, look at that.- As instructed.

1:24:59 > 1:25:01A proper mashed potato, there you go.

1:25:01 > 1:25:04We're going to put some chives in here.

1:25:04 > 1:25:07This is the cabbage, so you cook it, literally, you don't

1:25:07 > 1:25:10- boil it any more...- I- cook it?- Yeah, you cook it next time.- One cooks it?

1:25:10 > 1:25:12One cooks it, sorry.

1:25:12 > 1:25:16You put cabbage in there with water, pepper, salt and butter.

1:25:16 > 1:25:17As the water evaporates,

1:25:17 > 1:25:20you get a lovely sauce at the end of it, using the butter from the sauce.

1:25:20 > 1:25:23Then you throw it away and make some chips. LAUGHTER

1:25:25 > 1:25:28And then we've got some more crackling in here.

1:25:28 > 1:25:31- You might need more butter in there. - More butter?- Yeah.

1:25:33 > 1:25:37- Honestly...- Come on, John, it's my cooking.- I know, I know.

1:25:37 > 1:25:39If you're at the gym watching this,

1:25:39 > 1:25:42just press the button that says "quicker".

1:25:45 > 1:25:49- Smells good, doesn't it?- Yeah.

1:25:49 > 1:25:52- Check this out, as it goes under the grill...- It does smell good.

1:25:52 > 1:25:56Ooh-hoo-hoo...look at that.

1:25:57 > 1:25:59See? It's tempting, isn't it?

1:25:59 > 1:26:03It's got better because it looks like beef.

1:26:03 > 1:26:06I think it's going to go downhill from here.

1:26:06 > 1:26:08Just think of it as beef and coleslaw.

1:26:09 > 1:26:13That'll do for me, I don't know what you lot are having.

1:26:13 > 1:26:14Keep that tray there.

1:26:14 > 1:26:19- And we take...- Oh, man, don't make me eat that fat - please!

1:26:19 > 1:26:21Please don't make me eat that fat.

1:26:21 > 1:26:24It'd normally go under the grill a little longer, but look...

1:26:24 > 1:26:27Look at that, that's not fat, that's delicious.

1:26:27 > 1:26:32Someone just went "eugh!" out there. I know what you mean, sir.

1:26:32 > 1:26:37Pile the stuff on, please. So, there you go.

1:26:37 > 1:26:42Presentation-wise, it's more Eurostar, not Michelin star,

1:26:42 > 1:26:45- know what I mean? - "Eurostar"!

1:26:45 > 1:26:48- Sunday lunch food, isn't it? - It's proper grub.

1:26:49 > 1:26:52- Butter over the top.- SIGHING: OK.

1:26:52 > 1:26:56About 3,400 calories per portion, but anyway, dive into that.

1:26:56 > 1:26:59All right, all right, it's got to be done.

1:26:59 > 1:27:02- Be brave.- Humiliation. I'm going for meat rather than the fat.

1:27:02 > 1:27:04I will have the fat in a minute

1:27:04 > 1:27:07but it's got no chance if I have the fat, as well.

1:27:07 > 1:27:10And cabbage. Look, Mum, I'm eating cabbage!

1:27:10 > 1:27:15- So, is it that bad, or is it...? - OK, look...

1:27:15 > 1:27:18this is a dish I don't like, that I have to say is cooked very well.

1:27:18 > 1:27:20- But...- That's a nice way of putting it.

1:27:20 > 1:27:23..I'm not sure you're going to convert me, but I will

1:27:23 > 1:27:25go in for a second bit, as long as you don't make me eat the fat.

1:27:25 > 1:27:29- No, come here, let me get you this bit.- No, no, no.

1:27:29 > 1:27:32You can put as much on your fork as you want, it's staying there.

1:27:32 > 1:27:34- Will you get out the way? - Taste that bit.

1:27:34 > 1:27:36No! LAUGHTER

1:27:36 > 1:27:38You two just calm down, will you?

1:27:38 > 1:27:40But it is delicious if you do it like that

1:27:40 > 1:27:41and pop it under the grill,

1:27:41 > 1:27:43it crisps up the crackling straightaway.

1:27:43 > 1:27:46And that's great eaten cold, John.

1:27:46 > 1:27:49Yeah, or what the Americans call pulled pork sandwiches.

1:27:49 > 1:27:51Big baguette, lots of butter, all that warm pork.

1:27:51 > 1:27:54That's what I'm saying, that in between two slices of bread,

1:27:54 > 1:27:55I'm a happy man.

1:28:00 > 1:28:02That really was Neil's multiple hell,

1:28:02 > 1:28:04but at least he said it was cooked well.

1:28:04 > 1:28:07That's all we've got time for on today's Best Bites.

1:28:07 > 1:28:09If you'd like to try and cook any of the dishes you've seen

1:28:09 > 1:28:11on today's programme, you can find

1:28:11 > 1:28:12all the studio recipes on our website.

1:28:12 > 1:28:14Just go to bbc.co.uk/recipes.

1:28:14 > 1:28:18There are truly loads of fantastic ideas to choose from,

1:28:18 > 1:28:21so have a great weekend and I'll see you very soon.

1:28:21 > 1:28:22Bye for now.