Episode 140 Saturday Kitchen Best Bites

Good morning. If you're after great cooking, you're in the perfect place.

This is Saturday Kitchen Best Bites.

Welcome to the show.

The chefs are ready and the celebrity guests are feeling hungry.

Coming up on today's show...

Jason Atherton cooks a dish of succulent Orkney scallops

and makes a miso tar and serves it all with a mackerel tartare.

Theo Randall injects some rustic Italian charm into the proceedings.

He cooks with fresh tagliarini

and prosciutto, peas, spring onion and Parmesan cheese.

And we go back to the very first time that Cyrus Todiwala

joined us at the Saturday Kitchen hobs.

He cooks an amazing dish of green prawn curry from scratch,

making the sauce from a load of ground spices, coconut leaves,

coconut milk and cashew nuts.

And actor Neil Pearson faced his Food Heaven or Food Hell.

Would he get his Food Heaven -

lamb with my hearty lamb neck fillet tagine

with fresh tabbouleh?

Or Food Hell - pork with some delicious slow-roasted fennel

and chilli crusted pork with hispi cabbage,

served with a chive and creme fraiche mash?

And you can find out what he gets to eat at the end of today's show.

But first, it's time to go back to a very special

40th birthday treat Nathan Outlaw cooked up for me,

roast turbot in my favourite way - on the bone, with plenty of butter.

Great to have you on the show.

-What are you making for us?

-Thanks.

-What's on the menu?

We're going to do a turbot on the bone, which is

one of them chefs' favourites.

-Cooking fish on the bone is fantastic.

-It is.

I'll put with that just simply some grilled leeks,

then we are going to do a butter dressing,

which is my take on tartare sauce.

Red wine reduced with white wine vinegar, water and sugar.

That's what we want to get on now. I'll get that on.

Then we've got some gherkins and capers and our fines herbes,

which is classically known,

which is chives, tarragon,

chervil and parsley.

Then with the butter we'll have some garlic and thyme.

So you've got red wine and red wine vinegar in here.

We'll bring that right down.

I'll start prepping this fish.

What's nice about fish like this is,

if you're up for it,

you can cook this whole.

If you was to do that, you'd need to

remove the fins on the side, like this.

In, like, a turbot pan, really.

Yes, a nice, big turbot pan.

Or a big roasting pan will do the trick, as well.

Cooking on the bone, you say it's a chef's favourite.

It just alters the texture slightly, doesn't it?

It's quite a special flavour on the bone.

It's a bit different, I think.

It's quite forgiving, as well, in regards to, sort of...

I find if you've got something on the bone, it'd give you

another five to ten minutes, a bit of resting, like meat does.

Which is quite good, cos fish does overcook quickly.

I mentioned at the top, you are the only two-star Michelin chef

that basically cooks exclusively fish. That's it. That's your menu.

That's all we do.

I let the markets and the fishermen tell me what's available

and then I just cook it.

That's the secret, really.

Obviously there's a bit more to it than that, but...

You say you actually still buy your fish

from the guy in that video clip?

A lot of the fishermen in Padstow

who were in that Rick Stein clip, are still there fishing now.

My wife's from Padstow, so I get to know all these people. It's good.

-The best way to buy fish is off a fisherman.

-Yeah.

So, what I've got here, you would keep the head,

if you were going to make a stock.

What we'll do now is we'll cut it down,

into what is traditionally known as a troncon.

I think that's how you pronounce it in French.

-Is that correct?

-It sounds good, yes.

-Sounds good!

If you just remove the tail like so.

Again, keep that for stock.

You're using a meat cleaver, cos the bone is quite thick inside it, yeah?

That's right. It gets thicker as you go down, as well.

The bigger the fish gets, the thicker it actually gets.

These get to be, the halibuts and that kind of thing, huge size.

Yeah, anything that's big like this would be lovely to cook on the bone.

This is probably about as small as you want to go, actually.

You might think it's massive, actually, it's not that big.

This is quite a small one.

So you find the centre bone.

Make an incision with your knife

down to the bone and then...

you want to come all the way down.

Ruin James's rolling pin, as you do.

Look at that!

I'll buy you a new one for your birthday.

Add it to your pasta machine list.

-A pasta machine, as well.

-You want to find...

You can break this down.

This will feed probably about six people.

What I'm doing here is cutting

the nice prime bit out just for you.

What you do is again come down to the bone.

You've already ruined it, so you may as well...

OK? And then again.

And what that leaves you with is a beautiful piece...

And a ruined rolling pin!

We'll get them to send you in.

Someone will send you a rolling pin.

We've got a lovely piece of turbot, OK?

A little bit of salt on that.

I'll deep fry the capers that you want in there.

They need a touch of boil.

Hot pan. You've got to get your oven on for about 220

before you even start any of this.

Then you want the white skin down.

The reason why you want the white skin down

is it actually becomes almost like a fish crackling

and is good to eat.

And that's for the protection, as well.

-It protects the fish.

-There's a sink over there to wash your hands.

-You wouldn't turn it over, then? Literally just...

-No.

If you turned it over and you try to cook it on the darker side,

what will happen is, when it's cooked, the dark side will

stick to the white, to the flesh, and you'll have trouble getting it off.

OK. Right, you want a little bit of colour on there.

I'll pop it in the oven for you.

A little more salt. That can go straight into the oven.

-Just like that?

-Yes, straight in.

-How long for?

About ten to 12 minutes.

That one in there has got a couple of minutes left.

Like I said before, it is quite good to you.

It allows you to cook it a bit more

and be a bit more hardy with it.

I've got some leeks in there,

which are in salted, boiling water.

There's the fried little caper berries.

They pop open, like little flowers. The little capers, not berries.

That's a nice texture to the dish, as well.

So we've got our red wine reducing down to make the dressing.

Now, with the dressing, we also need some butter.

I thought, when I was coming to cook for you, James,

what better than a big handful of butter to make the sauce.

Don't know what you mean.

And what we've got in there...

-I've hit 40 and I've gone on to olive oil now.

-OK.

-Yeah.

-Not.

-So we've got thyme in here, a bit of crushed garlic, as well.

What we're after is what Rick said in that VT,

we need the beurre noisette,

which is nut brown butter,

which will give that flavour to it.

OK. Brilliant.

So this is the colour from it?

Yes, what will happen is you get a nuttiness to it, which really

complements the turbot,

that sort of fish, really well.

About your restaurant, it's... Well, tell us where it is.

You've got the restaurant and you've

-got a brasserie next door to it, as well, now.

-That's right.

We've got a seafood and grill,

which is a very simple

fish and meat restaurant.

But everything that we do there is again from the boats,

from the markets and from the farms.

What we do there is we don't tell people what

they're going to have, we give them the choice.

We've got lots of sauces, lots of side dishes

and lots of fish and meat and you choose how you want it.

Which is quite a nice way of doing it.

And then we've got the fine dining,

which is ten tables and that's where

I create an eight course menu,

which currently has 14 varieties

of seafood on it, in one...

So you eat 14 varieties of seafood when you eat with us, which is...

If you're after the best of the fish,

then hopefully you'll see it there.

And they're both, actually, very similar in a way.

The fish stock's made the same in both restaurants,

the fish is from the same boats or the same markets.

It's no different,

but there are different offerings.

-So the leeks are going on there.

-What I've done to them,

I've put a bit of oil on there and a bit of salt and pepper.

As well as that, as if you're not busy enough,

you've also got a little academy. That'll be great to go to.

Tell us about that.

What we've got is Cornwall College, which is... There's two sites.

There's three sites in total, but the two sites I'm working with

are Camborne and St Austell.

We're running an Academy Nathan Outlaw,

which basically is an extension to the VRQ course,

which is what chefs actually do now

to get their qualification.

So it's not an actual replacement for the course,

it's an enhancement.

It gives them a bit more than just the normal qualification.

There'll be 12 students in each site doing that.

So 24 in total.

And the first bunch of people that are coming onto it

will be coming in September.

So I'm looking forward to that.

It's good to work with younger people.

And in Cornwall we've got some amazing suppliers.

I'll be taking them round to suppliers, showing them

different things, masterclasses, hopefully inviting

other chefs to come and show them things, which will be good.

What are you looking at me for?

LAUGHTER

Right, so our red wine reduction has reduced.

Our leeks are there.

The fish, when this is cooked, the simplest way to know it's cooked

is that the skin will just peel off.

When it peels off, that means it's ready.

If it doesn't peel off, you can

put it back in the oven

for a couple of minutes.

OK, so off that comes.

There's no seasoning on there,

so we'll season that with a bit of salt.

Then, if you've got some lemon segments, that's brilliant.

How's it looking so far?

Looks delicious.

-A bit on there?

-Lovely. Then we'll put that onto the plate.

I don't know if you can see that, but underneath,

the white skin is all crisped up, so that's edible now.

So we're going to make the reduction.

We've got here the red wine reduction.

-Which is thick.

-Nice and thick.

That's cos there's sugar in there as well as reducing it.

What we're trying to balance is the sweet, the sour,

the savoury, the salty.

All them flavours together,

which will work really well.

So two spoonfuls of the red wine reduction.

We've got four spoonfuls of the butter.

I'll put five in there, actually.

We take some of the gherkins

and the capers that have been chopped up into nice diamond shapes.

And some of the herbs.

That's it, all in there.

I've done that as hexagons, actually.

They look good.

A touch of salt.

We put our leeks onto the plate there.

This is quite simple.

You can do this with carrots, with asparagus,

which we've been using, as it's been in season.

Then we spoon over the dressing.

And the dressing splits. It's like putting olive oil, I suppose.

Yes, it's a different way of doing them.

Usually you'd have an oil,

an olive oil or a rapeseed oil.

But I think butter with fish is beautiful

and obviously it's a birthday treat.

It looks brilliant.

Then the deep-fried...

Yes, just for texture,

we've got some deep-fried capers over the top.

-How good does that look?

-There you go.

Tell us about that dish again.

We've got our turbot on the bone that's been roasted in the oven

with a tartare red wine dressing

-and grilled leeks.

-Easy as that.

I have to say, that looks amazing.

There you go. Have a seat over here.

You get to dive into this.

-I feel like it's my birthday.

-Exactly!

-Dishes coming my way!

-Dive in.

-That looks fantastic.

Nathan on about cooking fish on the bone when you get chance.

-It is totally different, isn't it?

-It's very special.

And a great way of cooking it.

It's incredible. It just retains a different type of moisture.

It draws from the bone. It's amazing.

It rests like meat and I think that gives it... It sort of relaxes.

-Other fish with that?

-I think brill

is one of my favourites, when it's around.

Halibut, if it's sustainable,

you use halibut, which is good.

But big plaice, big lemons soles.

-Anything that's flat is pretty good with that.

-Sounds good to me.

You see, I don't think I look a day over 39...ish.

Coming up, I make roast tomato and olive oil soup for soul singer

Beverley Knight after Rick Stein takes in

a little piece of Italy while on one of his Mediterranean Escapes.

That was a bit startling.

I think it said "Tourists remember, you're not in Italy."

Not exactly a very wonderful welcome.

I suppose it's a bit like in Scotland you see "English, go home"

or in Monty Python's Life of Brian "Romans, go home."

Do they still kidnap tourists here? I don't know.

I'm going to see one of my favourite Italian cheeses being made

and the best is produced by shepherds in the hills.

It's pecorino.

That comes from pecora, which means sheep.

When it comes to shearing,

these shepherds help each other by going from farm to farm.

It's as if I'm stepping back in time here,

but it's like that a lot in Sardinia. Not, however,

on the Costa Smeralda. This is Lucario Puggioni.

He's heating up the sheep's milk,

putting in rennet

and leaving it for a while before the next stage

of separating the whey.

It doesn't take very long for the milk to set and form curds.

SHEEP BLEAT

DOG GROWLS

LAUGHTER

I was brought up on a farm,

but they gave up using these clippers in about 1958.

But I can remember one of the chaps on the farm called Charlie

who my brother, my oldest brother, was being naughty

and he pinched him and he

pinched him so hard that it actually pinched through his shorts,

because his hands were so strong from working the clippers.

Well, I'm just thinking this is a basic how to make cheese lesson.

But I've been in enormous factories wearing hairnets and white coats

and, I must say, I know which cheese I would prefer to eat.

I just love this. It's stirred with a branch.

Cuts up the curds absolutely perfectly.

I know I have said this before,

but I'm always utterly mesmerised

by people doing things with their hands with extreme expertise.

I just could watch him for ever. It's just relaxing.

There's nothing new in cheese making.

It's an age-old way of preserving milk which goes right back to

over 10,000 years ago when sheep and goats were first domesticated

and put in herds to graze.

There's even cave paintings of cheese making, it's that old.

MAN SPEAKS IN OWN LANGUAGE

What he was saying is that he just loves making cheese.

He's been doing it all his life

and he loves being in contact with his animals.

In Britain, in most cheese making, the whey is probably fed to pigs.

But, here, they make a second cheese, ricotta.

Ricotta just means re-cooked.

And he's bringing the temperature up again

and he's just going to gather

what's left in the whey to make the ricotta.

Fresh ricotta you have to eat within 24 hours.

Absolutely delicious, of course.

Just also noticing that he is

so scrupulous in his cleanliness in making this cheese.

I mean, not only is he so expert,

but everything is kept perfectly clean.

He totally understands what he's doing, of course.

After half an hour, he thinks the ricotta is just about ready.

Well, this is a culinary first for me.

We've all had ricotta, but I bet very few people have had

the chance to have ricotta that's not 24 hours old but 24 seconds old.

I don't know how to describe it.

It's like the best rice pudding you've ever tasted.

It's just creamy and delicate.

It doesn't taste like cheese, it just tastes like a lovely,

lovely pudding, really.

Well, that's how they do it.

It's the real thing and I'm really pleased to have been there.

Now I want to cook with the pecorino back at home and I am going to

make a spaghetti carbonara

and this really hard cheese is perfect for it.

The other thing, of course, is a good chunk of pancetta.

Pancetta is very like bacon, of course.

The subtle difference being

that it's cured for longer,

that it's salted and hung up in drying sheds, a bit like Parma ham,

for much longer than bacon,

therefore it has a more concentrated flavour

and is absolutely essential in a load of Italian dishes.

Gives out a lovely sort of meaty,

salty flavour in the background.

Just chop it into chunks or lardons

or, as they say in Italian, cubetti, little cubes.

Now, one of the things that I picked up in Italy, a little tip

which gives me great pleasure,

is how to open a packet of pasta.

Don't mess around with the paper or get a knife.

Just go...like that.

Macho stuff.

There's loads of stories as to where carbonara comes from,

but the one I like most is actually from the Second World War,

when all the GIs were over in Rome

and then they had loads of bacon and eggs.

So the Italians presumably acquired them in a legal or illegal way

and came up with this dish -

bacon, eggs and pasta.

So, with the pancetta, I put in about three cloves of chopped garlic,

a good fistful of parsley and spaghetti,

which goes straight into the pan.

Another little tip I picked up in Italy,

they often use a little bit of the cooking water of the pasta

just to make a bit of sauce.

That's...perfect.

Another strong contender for the origins of this dish goes way back

in time to days of charcoal burners who worked outside the walls of Rome.

It's said that they used to cook bacon,

eggs and cheese on their hot shovels,

hence charcoal, carbon, carbonara.

This is nearly as popular as spaghetti Bolognese,

but it's much more typical of Italian pasta dishes

cos it takes no time to make.

I met this Italian chef not so long ago

who came from Rome, who said,

"Never use Parmesan in carbonara and never use cream!"

I was a bit embarrassed, cos I was used to using both.

So I said, "What about pecorino, then?

Is it all right to use Sardinian pecorino?"

"Oh, yeah, yeah," he said. "But never cream."

And that carbonara looked delicious.

I've been in the Mediterranean too, this week,

on the island of Crete, where you couldn't move for things that

aren't covered in olive oil. They deep fry everything.

I'm going to do a simple little soup, which is roasted tomatoes.

Another thing that's in Crete is honey. It is everywhere.

I thought I'd do a roasted tomato soup very quick,

very simple, with oregano, cos it's known as the herb island.

I know you don't like raw tomatoes. That's why I'll cook them,

Beverley Knight, before you look at me...

-Fantastic!

-..as if I've just done something wrong.

We'll then just take our tomatoes,

cut them in half like that.

And I'm going to roast these with oregano and marjoram.

There's herbs all over the place in Crete,

a lot of them are dried, but if you can get the fresh ones, brilliant.

And I am just going to roast those off with honey and olive oil.

They eat more olive oil per person

-than anywhere else in the world.

-Wow!

-In Crete.

-In Crete?

-Yes.

They have the lowest heart disease, the lowest cancer rates.

Amazing sort of diet they've got in there.

Did you miss your butter, James?

They did have butter, mate. Yes, exactly.

But this is the only show I'm doing where

I'm actually not using any butter.

Oh, a big round of applause.

See if you can do it. I doubt it.

I don't believe that, no.

Oregano over the top, this wonderful herb. Or use marjoram.

Honey over the top,

Greek olive oil poured over the top,

roasted in the oven.

So do the different olive oils

from different countries all have their specific...

Taste very, very different.

The Greek olive oil is very low in acidity

but also very strong in pepperiness, in flavour.

-Oh, sounds like me.

-When you're buying olive oil,

make sure you buy it in the darkened jars. That's what we want.

I'm going to do this little rusk, these bread rusks,

which are everywhere,

flavoured with star anise and that kind of stuff.

-Singing, it's kind of in your blood, I suppose...

-It is!

-You learnt when you were in church.

-Yeah.

I couldn't believe you started writing songs when you were 13.

They were absolutely rubbish songs, of course.

Absolutely no good to anybody.

But it was to, I guess, starting the practice of creating,

composing, understanding what makes a song from what makes rubbish.

But, the more you do it, the better you get at it.

I'm glad I started young.

It happened for you quite quickly, didn't it?

-19 years old, you got spotted?

-Yeah, got spotted at 19.

Was just about to go off to uni

and was spotted singing away in a club at home in Wolverhampton.

And, eventually, signed the deal in my final year of uni.

And, yeah, it just took off with the first song,

which became an underground club hit.

And I found myself in the weird position of having to

write my dissertation and write my first album at the same time.

One thing I found amazing about your

career is the longevity of it,

cos 16 years you've been doing it

and still selling records, the same amount of numbers.

There's not many people that can do that all the way through.

I think there's been luck, of course.

A lot of fortune has smiled on me.

But then there's a lot of graft, as well.

I think part of what's kept me going

is just I am a music fan, first and foremost.

I love what I do and, hopefully,

-that shines through in everything.

-Everything that you're doing.

Because you've been on countless tours and all that kind of stuff,

but you've supported the likes of Take That.

-Prince, that must have been fantastic.

-Ah!

-That was that big gig at the O2, wasn't it?

-Yeah, it was, it was.

-What was that like?

-Oh, my gosh! There are no words!

It was incredible!

To be there with your idol of all idols.

He is the biggest idol for you?

He is my ultimate, ultimate idol.

And to not only open for him, but then do his after shows

and end up on a plane, in his house singing for him and others

in the room at big parties and stuff, that was quite incredible.

I never thought someone like me,

from modest old Wolverhampton, that would happen to me.

-Modest old Wolverhampton?

-Yes!

But you did that as your specialist subject in Mastermind, didn't you?

Yeah, that was my specialist subject.

You're getting a bit stalker-ish now, Beverly.

I know, slightly anoraky!

But I thought, "If I'm going to win this show,

"which I will win this show," I was determined to win.

I thought, "What do I know about? Prince. Let me talk about that."

Mine would be butter.

LAUGHTER

Yes, we noticed you're a butter fan!

I'll just pop the tomatoes in. They're the cooked tomatoes.

They've been roasted with honey

I sauteed off some onions, some garlic.

They get roasted off literally in the pan, as well.

Because I've just warmed it up on the stove,

just to get that caramelisation of everything all into your blender.

All in together.

I mentioned the fact it happened quite quick for you.

So did the awards kept coming quite quick.

Your second album, you won a MOBO for? One of three?

Yeah! I did the treble.

It was quite incredible,

cos you don't expect those kind of accolades to follow quickly.

You have to earn those over a number of years. But I was very fortunate.

It came after the second album.

And it just kind of opened me up to the mainstream.

I think that was when the British media at large started to

take notice of me and what I was doing. And that really did help

and kind of kick-started everything for me in a really big way.

This is what? You're just about to launch your seventh album?

-Seventh album!

-Something different for you, because this is your own.

-This is kind of your own label, as well?

-That's right, yeah.

How nervy is that?

-I suppose, the music industry has changed now.

-It has.

It's much more instant, I suppose.

You can get it out there quicker.

It's difficult, because you've got to really work hard to

make people aware of the fact that you've got a record out there.

But it's so gratifying because you've got the creative freedom,

do what I want, I'm the boss of the label.

So I get to make all those decisions myself.

But, you know, you've got to graft. Yes, seventh album. I can't wait.

It's something different for you,

cos I was listening to it this morning and last night.

You've got some older tracks, as well.

George Michael, you've got a track from his previous albums.

-That's right.

-Is that what you wanted, pick and mix?

I wanted to make a great British soul album,

not songs that I've written.

So that's where the unusual thing is,

cos I'm usually known for writing my songs.

But I wanted to celebrate the great British tracks that enabled me

to have my own career and gave me my start. So there is a pick and mix.

There's George Michael and Jamiroquai at the big commercial end,

-then there's more unknown people.

-You had Soul II Soul, as well?

-Absolutely.

-So when you were around in your record shop,

-I was listening to Soul II Soul on the dance floor.

-Go on!

Roachford, Cuddly Toy. Hey, I've still got the moves!

Oh, you've got the moves!

LAUGHTER

Strictly Come Dancing, me.

Roachford, Cuddly Toy, with my Taboo and lemonade. My cider and black.

-You were there!

-I was rocking when I was 18.

Sorry, 17. 18, sorry!

LAUGHTER

I was...younger. But, anyway!

I wanted to bring that feeling back.

"Oh, I remember that." "I love that song!"

Then there's a whole bunch of kids who don't even know the songs.

So I thought, you know,

let's celebrate great British soul music together.

And also one track that I did point out on there

was Damn by Lewis Taylor.

Lewis Taylor, yeah.

You mention on the album, you said that he's the unsung genius.

-Absolutely!

-And it is an incredible track.

And when you go online and see his previous stuff, he's amazing.

He's absolutely amazing. I don't know where he's gone.

Where are you, Lewis?

He's just a great example of what we do over here.

-You know, great innovation.

-Is he a British artist, then?

-British!

-From North London.

-Lewis, where are you?

But incredible, incredible. Certain songs that you...

I looked him up, as well. Certain songs you'll recognise, as well.

That's right. I mean, the first single, Junior's Mama Used to Say.

Everybody knows that. Everybody dances to that.

I remember that when I was about nine or ten

and just loving him, loving the track.

I thought, "That's got to go on the album. It's a dead cert."

Is that your first release, the single?

That's right. The kick-off single for Soul UK.

And I'm just so excited about having this album out there. Yeah.

And the song's coming out, the single's out on 27th of June?

-That's right.

-Album out when?

-The album's out on the 4th of July.

So great British album out on American Independence Day.

And with a tour lined up for November?

For later on in the year, yeah, in November.

Playing at the Albert Hall, as well.

Oh, so excited about the Albert Hall! So excited.

If you can't wait, got a DVD in there, as well.

She's flogging it!

It's like a car-boot sale here! "We've got everything!"

Right, a little bit of...

-Oh, yes, yes, yes.

-This is the Greek basil.

-Looks good.

Greek basil on the top.

A little bit of the old creme fraiche.

And you've got this crusty bread

that they use to make dakos.

Which actually started life as a big roll,

but because I brought it back from Greece,

and it got crushed in the hold

in my bag in between my socks...

Not that that should put you off, or anything!

LAUGHTER

-Sock flavoured soup. Right.

-Cheesy whiff to the soup...

-OK, let's see.

-These are cooked tomatoes.

They're cooked with honey,

roasted off in the oven with lots of olive oil.

-No butter.

-Mmm...

-No cream.

That is actually insane. That is fantastic!

-Not bad, in eight minutes.

-Wow! I mean, brilliant!

You could, if you want, serve it with this fancy bread.

Alternatively, you could have my crusty, brown

bit of dust that's on there, as well.

I must apologise for the dancing. I got a little bit carried away.

If you'd like to try cooking any of the studio recipes you've

seen on today's show, all of those

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

We're looking back at some of the delicious cooking

from the Saturday Kitchen larder.

And now it's time for Jason Atherton with a little Japanese inspiration.

-Welcome back, Jase.

-Thank you, James.

There you go, the cameraman's

just walked into the day, but don't worry.

Nobody noticed. There you go. What are we cooking?

So, we're cooking...

LAUGHTER

It's all right, he's just been fired. Go on, then.

Mackerel tartare, roasted sea scallops.

We'll make a dressing, a miso tar, or miso dressing

with yuzu juice.

This is kind of something that you kind of don't make up in London.

Where does all this idea come from them?

My wife is from the Philippines. We travel to Asia quite a lot.

So this is Japanese inspired. So if you can do the mackerel tartare.

-So, I'm going to quickly open the scallops.

-Yeah.

And then get on the miso dressing.

-I'll just use one fillet of this mackerel.

-Yes, please.

All I want you to do, James,

if you just chop up the shallot,

grate a little bit of lemon juice and lemon zest,

chops some capers and spread it all over the mackerel and that will be...

-Easy as that.

-Easy as that. And that'll be ready to go.

OK, I'll just take the little bones out.

All I've done here is make a quick caramel with lime juice

or yuzu juice and sugar.

Now, yuzu juice, I like this sort of stuff.

It's a cross between a satsuma and a mandarin, isn't it?

-Sort of limey...

-Yes, it's got a beautiful sharp flavour.

It's gorgeous. I use it quite a lot in the restaurant.

So scallops. So, tell us about this restaurant, then.

-Exciting times for you!

-Oh, gosh. What a week, man. What a week.

-It's been great.

-I think that's both of us.

I've gone four notches on my belt, so far.

-And my hip's gone.

-Has it?

When you open these restaurants, I think your brain thinks

you're 28, but your body thinks you're actually 30...

I've got my first grey hair, your hip has gone.

I've got a vein on my leg I've never seen before in my life.

-Yeah...

-We're dropping apart!

I actually sat on the bath on Wednesday morning. I got up at 5am.

I couldn't actually get in the bath to have a shower.

I had to pick my leg up and drop it over the bath to have a shower.

It's like, "Dude, man, you're 39! What's going on?"

LAUGHTER

Right, so exciting times for you, then.

The restaurant - Pollen Street Social.

Explain to us a little bit.

This is your first restaurant of your very own.

First restaurant of my very own.

Me and my wife have chucked the kitchen sink at it, basically,

and, yeah, it is just so, so exciting.

Soft openings all week.

We had the launch party last night

and all our friends and family came along.

It was a big, big success.

All the good and the great of the restaurant world was there.

Yeah, the team went, as well, from Saturday Kitchen.

-Anything for a free meal.

-It was great.

They'll go to an opening of an envelope, these lot, I tell you.

-There you go.

-So, it was great. It was a lot of fun.

It's gone really well.

All of our regular guests have been popping in during the week to

give us a bit of help, to practise.

And then, tomorrow night, we've got the world's 50 best

coming from the world's 50 best list for chefs.

And then, Monday night, we open to the public.

That's 50 of the world's best chefs.

And then you're open to everybody. So, go see it. There you go.

So we've got a bit of lemon zest, capers, shallots.

We just cure that for a couple of hours. That's all.

-In the fridge.

-Right, so, now we start on the pomelo.

Now I mentioned about Maze, when you first set that up.

What makes this one different to... well, Maze itself?

-Cos I own it.

-Yeah, well...

LAUGHTER

In terms of the food. The grazing concept was new.

What my concept is is to deformalise fine dining.

Because fine dining has always been associated with stuffiness,

tablecloths down to the floor.

We've done really funky cocktails in the cocktail bar.

We've done a small tapas menu in there, which opens 12 till 12.

-Then we've done London's first ever dessert bar.

-Fantastic.

Which is really cool.

So the idea is that, once you've had your meal,

you can finish your main course or your tasting menu and go

and sit at the dessert bar, which is in the end of the room.

So, as you're sat there, you can see all the pastry chefs working.

And then finish off your meal with two or three little funky desserts.

-It also frees up the table to get another table in.

-Oh, James.

I can't believe you said that. That was not the plan.

So, tell us about pomelo, then. This is this fella here.

-Look at this.

-That's it.

Basically, what that is, it's like a giant grapefruit.

-It's from the citrus family.

-Where do you get this from?

You get it from most Asian supermarkets or good Asian stores.

It's used all over Asia and it's got a real sort of...

It's not as intimidating to use as it looks.

You don't get too much juice out of it,

so it's good to use in sorbets and stuff like that.

-Do they say it's like a grapefruit?

-Yes, that's right.

It's like a giant grapefruit, absolutely.

I'll show you a segment in a second.

Ever come across that, Celia, or not?

No, I haven't, actually.

When you said that, I was thinking...

because I have just been in India, in Udaipur, where the

breakfast tables were absolutely full of all different

sorts of fruit and everything.

I used to have Indian breakfasts every day.

But I don't remember one of those. I think I would have.

Oh, they're gorgeous. They're so nice.

Of course, Jason is so busy,

the whole lot's gone.

Right, what do we do with it? You blanch it?

We blanch it a few times. Depends on the toughness of the fruit.

You blanch it three or four times in water

and then ice water, into a bit of stock syrup.

That's the skin you're using?

That's the skin we're going to use, just to dress it.

As you can see, it is actually quite dry.

It's not as juicy as a normal, traditional grapefruit.

And all we'll do with this is take off a bit of the pith.

Could you use a grapefruit instead, if you wanted to do this recipe?

Absolutely, yes. You can use a grapefruit instead.

I'm just thinking of my mother trying to find that in her

local supermarket up in Yorkshire.

So we are literally just going to chop it up.

-What are you slicing there?

-It's the flesh.

-Oh, right.

-No, sorry, that's kohlrabi.

-Uh-huh.

-Which is an underused vegetable. It's delicious.

-I've never heard of it.

Kohlrabi. It's fantastic. I love this. You can eat it raw.

It's great cooked, great in soups as well.

-That's the one that's been marinated.

-That's it.

In that goes, like so. If you want to just build up a few little...

Basically build up almost like a...

-Do you want salt and pepper in there?

-A little bit of salt.

Build it up and put a top on top of it.

All I've done in here is used the flesh, added a little bit

of the juice from the lime, like so.

Olive oil, little bit of salt.

That's our dressing. Really, really simple.

We're actually going to use this raw?

-Yeah, we're going to use it raw. Yeah.

-Yeah.

All the turnip family you can use raw.

People assume you have to cook turnip. I use it all the time raw.

-It's fantastic.

-Yeah.

-Grated.

So, we've done that a few times with the... With the...

-flesh and we end up with it looking like that.

-OK.

-So, that's done.

Just to recap, this one's just had a little bit of mustard

put over the top. The capers, the lemon and the shallots.

-Put in the fridge. A couple of hours?

-Yeah, couple of hours.

Now we're just going to quickly fry our scallops.

-In like so.

-King scallops, of course.

-Yeah.

But, yeah, so it's been such a crazy week this week with

everything going on and stuff and my poor little daughter, she was

in hospital, so I just want to see a quick hello to my little daughter.

-Go on, then, camera one.

-Hi, Keziah. How are you?

-So we're going to go and pick her up from hospital after this.

-Good.

So, yeah, it's just been the craziest week ever, man.

-In they go, like so.

-Explain to us what we've got in here.

-We've got caramel, miso.

-Miso, caramel.

-Touch of cream, no?

Sugar. Just a tiny little bit of cream to finish it

while the scallops are cooking. And that's pretty much it.

And then you allow this to set in the fridge, is it?

No, we can use it like that. It's fine. Just give it a whisk.

So we are going to start plating.

Now, this miso, a lot has been said about this.

-It's like soya beany sort of thing?

-Yeah, soya bean...

Fermented soya bean.

..which is fermented and then put into the packet. Packaged down.

You can use it for all sorts of stuff.

Just leave it there, James, it's fine. They are cooking along nicely.

And this is what we end up with once you've blanched everything.

-You've got them there.

-Yeah, and all we do is cut them into nice shapes.

So, you blanch it in water four times and then in stock syrup.

And it just gives you that lovely little glaze and shine.

You don't want it too sweet, you know?

It almost looks like glace fruit, that kind of stuff.

Yeah, absolutely. So, they're going over nicely now.

Just a second. Turn them over.

-And they don't want very long at all.

-They will cook in seconds.

We'll just dress that a little bit. Put a little bit of a dressing on.

If you want to pour the scallops out, James,

and place two or three on the plate, while I grab the herbs,

-and we're ready to go.

-Randomly over the top?

-That's fine, yeah.

Just arrange them round.

-You're a pretty cool chef, I'm sure you can arrange them nicely.

-Arrange!

A few herbs on like so.

There we go.

I'm just thinking, "No wonder all I've got is a bit of egg white left

"at the end of the show if you've got scallops and he's got morels.

All the budget's gone.

A little bit of olive oil to glaze the plate.

And you've got your miso sauce as well.

Miso tar, which we're just going to drizzle into places, like so.

-This is quite strong stuff, is it?

-Yeah, it's really strong.

As I put the spoon in it, you can sort of smell it.

It just dresses the plate. Give it a little wipe.

You can never let a plate leave the kitchen without wiping it.

How fantastic does that look?

And that is our roasted sea scallop with miso tar,

fresh herbs and pomelo dressing.

I would say it's as easy as that but...

have a go at that at home if you can find the ingredients.

But it looks delicious.

There you go.

If you want food like this, don't forget to try the new restaurant.

Have a seat over here. Dive into this one... Cor! ..first of all.

Some unusual ingredients there.

What I love about this programme is you don't do a sudden, magic,

"And I have one here prepared," and get one from the back.

-We've seen you do it. Really quick. So, what should I do?

-Well, dive in.

-Tell us what you think.

-OK.

-I don't want to spill it all down my front.

-Have some of the pomelo.

Which is the pomelo? This one?

The one that you've got a big lump of there.

Mmm!

-I got a big lump of the green thing, didn't I?

-Yeah, that's right.

-Gorgeous, though.

-It's lovely, right?

And the little coriander cresses. There you go.

-And what are these bits that you said were very hot?

-Miso.

It's miso tar, so it's like a fermented soya bean that we make

-with yuzu juice, almost like lime juice.

-Oh, God.

-It's the most fabulous mixture.

-Get some of that yuzu juice.

It is delicious. Great in dressings as well.

Jason's food is always amazing -

that's why he's now got a worldwide restaurant empire.

It's Keith Floyd time now and, today, it's all about shellfish.

It's OK if you like haddock, plaice and unidentified frying objects

but if you really want to taste the full variety of fish

landed in the south-west, you need to come to France.

Saint-Malo, for example.

Quel dommage, ain't it?

Good morning. It's a very, very early morning but the sun's shining

and we finally made it to Saint-Malo.

Excuse me if I look a bit rough

but the crossing was, you know, a bit heavy.

Anyway, look at this fabulous fish market we've found.

It's quite incredible.

I'm afraid it leaves the English fish markets looking very sad

by comparison. Look.

Mountains of beautiful black mussels, like pearls they are.

And the cockles, aren't they delightful?

Do we ever see cockles in England? Never, never, never.

Except in vinegar in a jam jars.

And fresh prawns and shrimps. Little brown beauties. Look at them.

Pilchards, indeed.

We can't be bothered to eat them in Cornwall, I think, where they catch

them by the tonne, but here they are in Saint-Malo in France, of course.

Other white fishes here.

Really superb little sardines. Absolutely magnificent

for charcoal grilling, summer evenings and stuff like that.

This is just over the top, isn't it? It's wonderful. Dogfish.

Cooked with a little pink tomato sauce, absolutely magnificent.

And skate, ray, cooked with black butter and capers and vinegar,

absolutely magnificent.

Cod, all with which we can do is dip into batter and deep fry.

More mussels. What else is there? There's everything here. Oh, look.

MUSIC: "Hold Tight, Hold Tight (Want Some Seafood, Mama) by Fats Waller.

FLOYD SINGS: # Hold tight, hold tight Boo! A-rack-a-jack-a, seafood, Mama!

# Shrimpers and rice They're very nice

# Hold tight, hold tight

# Hold tight, hold tight, hold tight Seafood, Mama!

# Steamers and sauce and then, of course

# I like oysters, lobsters, too

# Like the taste of fish

# When I come home from work at night

# I get my favourite dish

# Fish!

# Hold tight, hold tight

# Hold tight, hold tight... #

And look at this. This is quite incredible - fresh shrimps.

Absolutely live. Whenever did you see those? What a treat!

And live langoustines right next door. They eat everything.

Look, those things are selling

so fast there won't be any left by the time we've finished filming them.

And even the humble winkle.

Fantastic. It's fantastic.

# ..fish, fish, fish, fish

# Fish, fish, fish, fish, fish

# Fish, fish, fish, fish, fish

# Fish! Fish! #

Look, what a plate of luxury. What a table of extravagance.

This is remarkable.

These are the things I told you about in England, that we

send them all to France, and here they are. You don't buy them.

The French know what to do. Look! Fantastic! Live lobsters.

Nice lady here, just an ordinary lady buying a lobster for lunch.

Pardon, madame. Je m'excuse. Je m'excuse.

And look at these, these beautiful little crabs for making fish soup.

Absolutely incredible.

I'll tell you one thing that really saddens me here.

This is a fabulous cathedral to fish but all of these lobsters,

all of the spider crabs and all of the crabs that are here all

come from England, from Devon and Somerset and the Cornwall coast.

That's what our fishermen are doing. We're not eating it, the French are.

But well done, the British fishermen, for providing it anyway.

But, in fact, with all this terrific food around the place, if I don't

get myself in the kitchen and start doing some real cooking soon,

I'll just go potty.

One of the charms of France is the market and, despite the inexorable

advance of the hypermarche, street trading is still where it's at.

Shopping in France is not a once-a-week, one store, one hit

exercise like in England. They shop daily for freshness and

choice - touching, smelling, testing the produce before they plan a menu.

What a wondrous place.

Home-made sausages, fresh vegetables, a side of beef, a fish head,

or just a bone for stock - It's all available here.

It's also a great social occasion

and the nearby bars are filled with folk discussing tonight's dinner

and not the price of loo rolls or special offer coffee.

Anyway, back to business.

I've done the shopping, bought langoustines, mussels,

clams and things, and of course spent too much money. But so what?

All I have to do now is to procure a kitchen because, of course,

the great BBC forgot to organise when they planned this little mini break.

Anyway, I'll try a bit of British charm and see how we get on.

THEY SPEAK FRENCH

So, you're still with me, if shopping around the place wasn't enough.

But actually you can't do much with me now

because I've borrowed this superb kitchen and at six o'clock

the chef is coming in and I'm going to prepare a meal for him of mussels

and langoustines and stuff but, so that you can see that properly

on film, in a moment or two I have some basic homework

to get going with.

So do excuse me. I've got to do my little bits of preparation...

..and get a few things happening here.

If you want to watch, you're very welcome

but I can't spend too much time with you at this precise moment.

What I can say is it's an absolute thrill to be let loose without

any questions or complaints in one of these fabulous French kitchens.

But I do have work to do.

Jacques-Yves, I wonder if you could...

HE SPEAKS FRENCH

THEY SPEAK FRENCH

'It's really good fun, this television lark.

'Look, I'm talking to you and yet I'm talking about something

'completely different at the same time.

'Anyway, I'm just making a rather standard white sauce

'with butter, flour and milk.

'You know, something you've all done before,

'so why don't you go off and work up an appetite.'

The sun is shining. The good life goes on apace.

Gently working up an appetite, these boules players will soon drift

off to eat, after they've argued the subtleties of the last game.

Life, like lobsters, in France is on the street

but at noon everything stops for food

and restaurants will fill with dustbin men and grand dames

who will munch with enthusiasm plates of crab, scallops, clams and sole,

and clean their plates with bread and suck again on a claw.

Culinary sisters of mercy in the kitchens

create stunning tastes for you.

You see, lunch is so important in France.

It's the highlight of the day.

Unlike the English, where we rush to the pub for a pint

and a pie, they sip and philosophise in splendour

and encourage cooks to create even greater marvels.

Well, I hope you enjoyed your little walk around the town.

While you've been out playing, I've been really very busy here

and I'm now able to tell you what we are going to cook.

But one of the secrets of French cooking is that

menus are planned after the shopping.

You don't plan a menu and then go shopping

because you might not find the ingredients you want and

you are forced to make a compromise, which results in a bad dish.

So, if you're drifting past, like I was this morning, and you saw

good mussels or good langoustines, you buy them, then you plan a menu.

So, today's menu, the one we've planned,

is to use these langoustines.

And I'm going to cook them in a piquant tomato sauce.

Now, the tomato sauce, which is going to go with them,

is a fairly complicated thing.

You need to use a liquidiser and you need to use sugar

and chopped shallots and stuff like that.

It's a detailed recipe that you can get from any cookery book, or

particularly mine - Floyd On Fish - when it comes out fairly soon.

And I've cheated a bit because I got Jacques-Yves' chef to already make

my tomato sauce for me.

Clive, this is quite important, if you can come in close to see.

It's a very smooth, freshly made tomato sauce.

Just make that, use a cookery book, use a recipe book.

Have some of that ready.

OK, our other ingredients... Clive, this is a bit tricky.

You've got to wander round a little bit.

..are going to be some finely chopped shallots...

..and some finely chopped parsley.

OK.

Jacques-Yves has been very busy doing me some garlic, which he has

taken the little coarse bit out of the middle and we shall chop that up

not too finely, really, just to crush it to get the flavour from it. OK.

We need, equally, some olive oil.

It doesn't matter what marque, but it must be olive oil, incidentally.

Corn oil will spoil this dish.

And a little bit of hot pepper sauce or something to really gee up

the flavour of it. OK, you've got all the ingredients.

I've had a lovely morning so far of shopping.

I'm desperate to get on with some cooking.

If you can, you know, if you need to take a break, Clive,

for a second or whatever, I'm going to the stove. Follow me if you can.

And I'll start cooking this wonderful dish.

Which is, first of all, into a large saute pan,

a good dollop of olive oil.

Then we're going to chuck in our little shallots.

Note as usual and as always, I have the pan hot already.

Always start with a hot pan otherwise things will boil and not fry

and we want these to fry.

Then in go the langoustines.

Like that.

Sorry to cut across you.

Salt and pepper.

You know, there's a point of honour at stake here

because I have got to cook supper for these rather brilliant chefs

and I want this to be the best langoustine I've ever made

and I'm going to jolly well ensure that it is.

Then let's get a bit extravagant if I can find it.

Cognac.

That really gives it the "je ne sais quoi"

that's so essential to make these superb dishes.

We'll let that reduce a little, OK.

And then take care not to burn yourself, in with the tomato sauce.

You've got this sumptuous, beautiful pink sauce bubbling away there.

Let's just taste it. Always taste things.

It's coming on extremely well so far.

Bit of parsley in and look how the colour is, I know we always

mention colour on Floyd On Fish but the colour is the essence of it.

If it looks good, it's probably going to taste good.

Now just a few dashes of Tabasco.

I'm using Tabasco, you could use any kind of piquancy that you fancy.

And you stir those around.

Very important thing with langoustine cos this we are

cooking for gastronomes today, not gastronauts,

you're the gastronauts, you know, the mythical,

unidentified flying object people, these are the real ones.

So I'm undercooking these langoustines,

they're going to be slightly undercooked and delicious, OK?

We'll pull them off the stove now and eat them in a minute.

Real French ale. Extraordinary, isn't it? And by God, I need it.

You know, Jacques-Yves peering over my shoulder's made me really nervous

so I've sent him off to lay the table actually but I've got to press on.

I've got 15 minutes left to get this mussel dish on the row

which he's going to judge presumably as equally as harshly

as he's been looking at the langoustines.

If I can just recap on what we were doing,

when I was in the market this morning,

I couldn't resist this beautiful fresh spinach.

Stay where you are, Clive, I'll bring it over to you.

Look at how tender and young it is compared to the stuff

we get in England. No big thick stalks, no brown edges,

couldn't resist it.

I know it makes a super gratin dish, mussels widely available,

couldn't help buying those and you saw me earlier,

I just cooked them off, took them out of their shells,

in fact I got JacquesYves to do that.

About the only thing he's done today except make me nervous.

So they're already just lightly steamed

and taken out of their shells.

Then the treat,

the really good treat about being here in France was these little clams

which cost no money so I bought a couple of dozen of those

and I steamed those on the...

That's right, something's breaking up over there. Can I have an assistant?

Producer, do something sensible, take that off, it's going to break.

And I couldn't resist buying these clams,

steamed them open on an open tray on top of a hot oven

so I've got those which I'm very pleased about

and then also earlier on this morning you saw me make my bechamel.

Well, everybody knows how to make a white sauce. That's what it is.

Butter and flour and milk except I'm going to make it even richer

in a moment by adding some egg yolk and some double cream.

I cooked my spinach in the normal way,

which I'll bring over to you, Clive,

it's a bit hot and difficult in here, isn't it?

And that's been cooked right down with no liquid at all.

So, now, if you'll come with me

and I'll whack this in the oven and give it the gun

because I want to get back to being Floyd On Fish and not frightened

of these Frenchmen, so come with me, come with me, come in, come in.

We haven't got a lot of time.

Hold on, we've got the producer working, this is absolutely amazing.

I hope it hasn't burnt your fingers, darling.

Has it burnt your fingers?

He's actually in pain holding a very hot dish.

Clive, can you come in close?

Clams in there, don't worry about me at all,

just watch the processes here.

The clams, the mussels, the spinach, a little bit of the bechamel.

OK, then, that's on a fairly hot heat, we stir that in.

It looks a bit strange at the moment, green and going cream.

Now, stay where you are because double cream into that to make it

really extravagantly rich,

then, the coup de grace as we could say is some egg yolk stirred in.

Now, if I could have my producer back with the dish. Stay with it, Clive.

Don't leave us now.

We've only got ten minutes before the real chef comes in

and the pudding is going to hit the fan, as they say.

I think that's how they say, pudding's going to hit the fan.

Tip this into a nice ovenproof dish. Doesn't that look delicious?

Stir it around so the clams and the mussels

and the sauce are all equally distributed.

In fact, I haven't got it too equally distributed there

so I just stir it around a little bit

and then I've got some what we call fromage rape, grated gruyere this is

but you could use Cheddar as long as it was very fine

but try to stay with the authentic flavours, OK?

That is the dish and now it has to go into the oven for about

five or ten minutes, a very hot oven, mark you, or under the grill

for four or five minutes until it browns slightly.

I'll do that straightaway because time is pressing on.

Jacques-Yves is going to be back in a moment. He's laid the table,

his assistant chef is coming, his wife's going to be there.

This is the first time honestly that I have cooked in France for

French chefs in the way I'm doing it now,

is it going to be a winner or a loser? We'll see in a moment.

-You don't like spinach very much, do you?

-No, no.

No. Is it the way I've cooked that you don't like it?

-No, no, I didn't know it was spinach.

-You just don't like it!

I cooked this and she doesn't even like spinach.

-What am I going to do now? What do you think of it?

-Superb.

-You like it?

-Honestly?

-Honestly. I'm going to have some more.

THEY SPEAK FRENCH

And that for you,

I'm sure you understand, you all take this in at times,

he actually says it's very good.

So I think I'm halfway there cos I've been so frightened

in the kitchen there and now he's telling us off

because I'm getting over the top as usual

and we're having lots of glasses of wine and having a fine time.

I don't care, let's have some langoustines, how do they feel?

Tell you what, if we could find someone useful, change the plates.

Madam doesn't like spinach anyway.

HE SPEAKS FRENCH

SHE SPEAKS FRENCH

That's the trouble, you see,

television won't even let you relax and enjoy themselves

and that is one of the big problems with the English in general.

They will rush food whereas the French take hours over eating

and having a lovely time.

Do you find when the English people come here, do they rush or they...?

-No, they just take their time.

-They're fine.

Well, they're on holiday.

They're on holiday so they've got everything to go for.

HE SPEAKS FRENCH

But look, when you've tasted these, tell me honestly,

what I really want to know...

HE SPEAKS FRENCH

If any of you are taking French lessons from me,

unless you know the people very well you mustn't tout/tous them,

it's quite rude, you must call them vous and monsieur

but we are friends here so it's all right.

Now I want you to tell me, honestly, would you,

if I turned up on your doorstep, you know,

do you think you might give me a job?

THEY SPEAK FRENCH

Would you give me a job?

I mean, I've tried really hard to cook for you this afternoon,

would you give me a job? Even peeling the potatoes. Anything?

Any time you want.

-Really?

-Yes, really.

-You speak too much.

-I speak too much?

-And you don't eat enough.

-But if you work enough, it will be all right.

Oh, you see.

The hard "patron" that is, she should be dressed in black

and sit in one of those little glass cases.

Great stuff. As ever on Best Bites, we're looking back at some of

the great cooking from the Saturday Kitchen recipe book.

Still to come,

omelette challenge hard man Paul Rankin tries a different technique

as he battles against Arthur Potts Dawson.

Find out if the new tactic works a little later on.

Then it's time to go back a few years for the first time

Cyrus Todiwala joined us in the Saturday Kitchen studio.

He cooks an amazing green prawn curry from scratch,

making a sauce from a load of ground spices, curry leaves,

coconut milk and cashew nuts.

And actor Neil Pearson faces Food Heaven or Food Hell.

Will he get his Food Heaven,

lamb with my hearty lamb neck fillet tagine with tabbouleh?

Or Food Hell, pork with some delicious slow-roasted fennel

and chilli crusted pork with hispi cabbage

served with a chive and creme fraiche mash?

You can find out what he gets to eat at the end of today's show.

Now, when a chef comes into the studio

and he wants to cook fresh pasta, it's usually me who has to make it

so when Theo Randall came in

and said that he wanted to do it himself,

I thought my Christmas had come early. Take a look at this.

Now, there's none of that sort of smoked chilli stuff.

-No, none of that rubbish.

-What are we going to be cooking?

No, we're going to be cooking tagliarini with prosciutto, peas

-and spring onion.

-And you're off. Tagliarini is the pasta, of course.

-This is the pasta, yep.

-So what is tagliarini?

Basically, it's an egg pasta.

This recipe is 200g of semolina flour, 800g of tipo 00 flour,

four eggs and, wait for it...

Most people think pasta, semolina, little bit of...

This is the tipo flour, the 00 flour.

This would be the eggs of a normal batch of pasta.

-How much have you got?

-22 eggs per kilo of flour.

Egg yolks or eggs?

-Egg yolks.

-22 egg yolks.

-And four whole eggs.

-Yeah.

That gives you the flavour of the pasta you need.

Gives you a lot of whites left over, I know that for a fact.

-Yeah, you can make some meringues.

-Exactly.

-Can you freeze that, Theo?

-No, I would never freeze pasta.

-Really?

I think it's something to do with, it puts moisture onto the pasta

-and when you cook it, it just...

-It makes it go sort of doughy.

-Yeah.

-But it's really easy to make this.

-You get a little pasta machine like this.

-It's really easy to make.

-It is really easy.

-Nearly three dozen eggs.

-Watch this, watch this.

-All right.

-And you get lovely tagliarini. See, it's really simple.

Now, when you're making this, you would leave it to dry,

wouldn't you, really?

I think you should leave it for a day and then what happens if you cook

pasta like that straightaway, it goes a bit kind of soft and squadgy

-but if you leave it for one day, you get this lovely kind of bite.

-Yep.

Where do you leave it? Over the brush or what?

You can dry it outside but I actually put it in the fridge

because the fridge seems to dry it out quite nicely.

In little piles or?

If you put it in piles, it'll go a bit clogged together.

I leave it kind of flowing like that.

Don't leave it outside on a bush, the birds line up

and deposit things on it.

-Right, OK, so you've done that.

-Done that.

-Stick it in there.

-Put it in the fridge.

-And you put it in the fridge overnight?

Just leave it like that, no need to add anything else.

-24 hours will be fine.

-Yeah, OK.

Now this has gone in there

so it should just firm up just a touch, doesn't it?