Episode 141

0:00:02 > 0:00:04Good morning. If you want awesome cooking from the best chefs,

0:00:04 > 0:00:07you're in the perfect place. This is Saturday Kitchen Best Bites.

0:00:28 > 0:00:30Welcome to the show, the chefs are poised

0:00:30 > 0:00:32and the celebrities are feeling hungry, so let's get cooking.

0:00:32 > 0:00:34Coming up on today's show,

0:00:34 > 0:00:36one of the best Indian chefs in the world

0:00:36 > 0:00:38serves up pork with a difference.

0:00:38 > 0:00:42Vivek Singh creates a curried pork stir-fry and serves it

0:00:42 > 0:00:44with apple and fennel raita.

0:00:44 > 0:00:48And one of Italy's finest, Antonio Carluccio, makes handmade sausages.

0:00:48 > 0:00:50The skinless pork sausages are served with

0:00:50 > 0:00:54a hot-roasted pepper sauce - rustic, but tasted delicious.

0:00:54 > 0:00:56And we go back to the very first time that Aggi Sverrisson

0:00:56 > 0:00:58joined us in the Saturday Kitchen studio,

0:00:58 > 0:01:02but there wasn't a huge amount of actual cooking going on.

0:01:02 > 0:01:05But he did create some delicious marinated salmon gravlax.

0:01:05 > 0:01:06He confits the salmon

0:01:06 > 0:01:09and serves it with a cucumber salad and rye bread.

0:01:09 > 0:01:11Oh, and a little bit of ash, of course.

0:01:11 > 0:01:13And Lesley Sharp faced Food Heaven or Food Hell.

0:01:13 > 0:01:15Would she get Food Heaven -

0:01:15 > 0:01:18raspberries with my raspberry, basil and clotted cream

0:01:18 > 0:01:20summer fruit pudding with basil crisp,

0:01:20 > 0:01:23or would she get a dreaded Food Hell - razor clams with

0:01:23 > 0:01:25a delicious razor clam, leek and brioche bake

0:01:25 > 0:01:27with buttered peas?

0:01:27 > 0:01:30You can find out what she gets to eat at the end of today's show.

0:01:30 > 0:01:33But first, it's pasty time, but today they're not Cornish,

0:01:33 > 0:01:35they've got a little bit of Kent about them

0:01:35 > 0:01:37thanks to this man, Mark Sargeant.

0:01:37 > 0:01:38And on the menu is?

0:01:38 > 0:01:41- A mackerel pasty, which we'll do a little special.- Sounds good to me.

0:01:41 > 0:01:43Also got a little fish and chip shop, James,

0:01:43 > 0:01:46- just down the road from me, called Smokehouse.- Sounds good to me.

0:01:46 > 0:01:49So this is the mackerel pasty, so run through it.

0:01:49 > 0:01:50You've got mackerel, bit of sausage...

0:01:50 > 0:01:53Mackerel, which we're going to butterfly out and open up.

0:01:53 > 0:01:55You're going to do a little bit of puff pastry for me,

0:01:55 > 0:01:57- with which we are going to seal it. - Yeah.

0:01:57 > 0:02:00We're going to make a nice herby sausage stuffing.

0:02:00 > 0:02:02I think sausage and fish is slightly strange,

0:02:02 > 0:02:03but it does go well with mackerel.

0:02:03 > 0:02:06I think chorizo and stuff like that works very, very well.

0:02:06 > 0:02:08- Brilliantly. - Particularly with mackerel.

0:02:08 > 0:02:11Do a lovely pickled cucumber, we've got nice watercress -

0:02:11 > 0:02:13- gives it a bit of pepperiness... - Very summery sort of dish, this.

0:02:13 > 0:02:18Yeah, but good to share, cos it's quite a big old portion.

0:02:18 > 0:02:19So this is quite a good way...

0:02:19 > 0:02:22I mean, obviously, your fishmonger would happily do this for you,

0:02:22 > 0:02:25but I just wanted to show you a little bit how to do it.

0:02:25 > 0:02:28Mackerel's very good because it's quite easy to pin bone.

0:02:28 > 0:02:33And we used to make people practise on mackerels before they got into

0:02:33 > 0:02:36sea bass, really, because obviously it's not quite as expensive.

0:02:36 > 0:02:39So, we're just taking out the centre bone here, but the idea

0:02:39 > 0:02:42of doing this as a butterfly is that we want the thing whole.

0:02:42 > 0:02:45Yep. I'll put that in the fridge cos it's quite warm in here.

0:02:45 > 0:02:48Yeah, to work with puff pastry, as you know, James,

0:02:48 > 0:02:50- you need to work really cold... - Nice and cold.- ..otherwise it melts.

0:02:50 > 0:02:52If you could just take this...

0:02:52 > 0:02:55Sausage meat is ideal, but as we've got sausages,

0:02:55 > 0:02:58take it out of the skin and then season it up nicely,

0:02:58 > 0:03:02a bit of extra salt and pepper, you want quite a basic sort of sausage,

0:03:02 > 0:03:05nothing with too many flavourings in cos that's why we add them.

0:03:05 > 0:03:07So then you add some nice tarragon - tarragon is a lovely herb.

0:03:07 > 0:03:10It's quite aniseedy, but I really like it,

0:03:10 > 0:03:12- it goes brilliantly with fish. - And that and parsley, yeah?

0:03:12 > 0:03:14And some parsley, yeah.

0:03:14 > 0:03:16So we've taken the backbone out, opened it up.

0:03:16 > 0:03:18Just remove a few of these little ribs here,

0:03:18 > 0:03:21they come off pretty easily.

0:03:21 > 0:03:23- Take that sort of soft belly out. - Right.

0:03:23 > 0:03:25And we're very lucky at Rocksalt

0:03:25 > 0:03:28because, obviously, we're hanging over the harbour

0:03:28 > 0:03:32and the fish gets landed, you know, next to the restaurant.

0:03:32 > 0:03:33- In fact, the boats...- That close?

0:03:33 > 0:03:36The boats come underneath the hangover

0:03:36 > 0:03:41and they land, and the other day, I mean, they landed a 25 kilo turbot,

0:03:41 > 0:03:43It's absolutely just sensational, it was incredible.

0:03:43 > 0:03:46That must be great to have such a variety right on your doorstep.

0:03:46 > 0:03:48For a chef, it's incredible.

0:03:48 > 0:03:51I've never been able to fully appreciate that before

0:03:51 > 0:03:52because living in London

0:03:52 > 0:03:56and working in London for the last 20 years has been fantastic,

0:03:56 > 0:03:59but, actually, to be on the doorstep where the produce is brought in

0:03:59 > 0:04:02and then we're surrounded by incredible farms, suppliers,

0:04:02 > 0:04:05- great cheeses, etc... - Yeah.

0:04:05 > 0:04:06..so it's all great.

0:04:06 > 0:04:09So, we're going to take these pin bones out.

0:04:09 > 0:04:11It's a little bit soft, this mackerel,

0:04:11 > 0:04:13cos of the heat, but there you go.

0:04:13 > 0:04:15The thing about mackerel, you've got to have it as fresh as a daisy.

0:04:15 > 0:04:18- Absolutely. Yeah, definitely. - Cos oily fish goes...

0:04:18 > 0:04:19I mean, degrades much quicker.

0:04:19 > 0:04:22Really quickly, and, you know, you want to get them in

0:04:22 > 0:04:24and basically cook 'em, which is exactly what we'll be doing.

0:04:24 > 0:04:28So I've got that now, butterflied open, the backbone's out,

0:04:28 > 0:04:30the pin bones are out.

0:04:30 > 0:04:31- I'll carry on doing that. - There you go.

0:04:31 > 0:04:35Going to mix this through and then put this through the middle.

0:04:35 > 0:04:38- Can you use any whitefish on that? - Well...

0:04:38 > 0:04:41Not really, cos whitefish has a much more higher water content to it,

0:04:41 > 0:04:45so it becomes more flaky, so when you cut into this, it's just going

0:04:45 > 0:04:48to sort of fall apart, which is why we use the mackerel.

0:04:49 > 0:04:51So put that through.

0:04:51 > 0:04:53So the idea from this, James, is really,

0:04:53 > 0:04:55I started thinking about how to do something different

0:04:55 > 0:04:57to a stargazy pie, you know,

0:04:57 > 0:04:59when you've got the head and tail kind of poking out.

0:04:59 > 0:05:01I've got to get you the proper...

0:05:01 > 0:05:03And then I sort of took it a couple of stages further.

0:05:03 > 0:05:06The first time I did it I had the head poking out, as well,

0:05:06 > 0:05:08and it was just too much, it didn't really work.

0:05:08 > 0:05:11- It just looked a bit odd, to be honest with you.- Put that over there.

0:05:11 > 0:05:13Right, now we are going to make the pie.

0:05:13 > 0:05:16Yeah, so good quality puff pastry. Or butter.

0:05:16 > 0:05:18Which is good now cos you can buy... Or butter puff pastry nowadays.

0:05:18 > 0:05:20It used to be made with margarine.

0:05:20 > 0:05:22I was worried when I came in

0:05:22 > 0:05:25cos I know you are quite a stickler for making your own pastry and stuff,

0:05:25 > 0:05:28but I think you can see we've got quite enough to do, James.

0:05:28 > 0:05:31- LAUGHTER - I'd still have made my own.

0:05:31 > 0:05:33Yeah, yeah, yeah!

0:05:33 > 0:05:36This is your own brand, anyway, I got it this morning.

0:05:36 > 0:05:40I always like to season my pastry, which sounds slightly odd,

0:05:40 > 0:05:43but, you know, we've got the fish, we've got all that seasoned, so...

0:05:43 > 0:05:45Don't need to do that if you make your own.

0:05:45 > 0:05:47COLIN LAUGHS

0:05:47 > 0:05:49So, yeah, I'm quite a busy boy at the moment.

0:05:49 > 0:05:53I've got the two restaurants opening, which is great, really exciting.

0:05:53 > 0:05:56I've also joined forces with the team at Canteen, as well.

0:05:56 > 0:05:59We're working on some really great new menus going on there.

0:05:59 > 0:06:02So, it's all good for me at the moment.

0:06:02 > 0:06:04- It's a busy time for you, then? - Yeah, at last.

0:06:04 > 0:06:05Right, so there you go.

0:06:05 > 0:06:08So, crimp that up, just get a little bit of flour.

0:06:08 > 0:06:11- Now, if you had the time... - They're impressed.

0:06:11 > 0:06:14..you could make this, you know, actually like a proper pasty -

0:06:14 > 0:06:15crimp it and everything,

0:06:15 > 0:06:17but I'm just going to keep it quite simple for now.

0:06:17 > 0:06:20- Trim off the excess, here...- Yeah.

0:06:20 > 0:06:21- If you could just...- We are fussy.

0:06:21 > 0:06:24- Sorry?- We are fussy, so don't...

0:06:24 > 0:06:25Yeah, I know!

0:06:27 > 0:06:29- Don't make it too simple!- Yeah.

0:06:29 > 0:06:31Don't put me under so much pressure, Colin.

0:06:31 > 0:06:34Right, so I'll put that onto here.

0:06:34 > 0:06:36So you can see we've got that kind of pasty shape now.

0:06:36 > 0:06:39Now, as it puffs open, as the sausage meat inside cooks,

0:06:39 > 0:06:42it is going to split open slightly, but don't worry about that,

0:06:42 > 0:06:44because you are protecting all of that flavour

0:06:44 > 0:06:46and the moisture of the fish inside, as well.

0:06:46 > 0:06:49Although it's wonderful to eat, this is really just to protect

0:06:49 > 0:06:51the mackerel and the sausage meat.

0:06:51 > 0:06:54So, good egg glaze. You can decorate it if you like.

0:06:54 > 0:06:57It's, you know, again, a bit of a cross between

0:06:57 > 0:07:00a beef Wellington and a stargazy pie, really.

0:07:00 > 0:07:02Um... So, we'll get that into the oven now.

0:07:02 > 0:07:04How long would that go in for?

0:07:04 > 0:07:07You need a nice, hot oven, about 220 to start with, to set it,

0:07:07 > 0:07:10and then you need to turn it down to about 200

0:07:10 > 0:07:14and once the pastry's cooked, you know the filling's cooked,

0:07:14 > 0:07:16so that's going to be about 25 to 30 minutes.

0:07:17 > 0:07:19Just got one in here.

0:07:19 > 0:07:21As you can see, the pastry's just slightly opened.

0:07:21 > 0:07:24- Looking good.- Is that one portion or two there, James?

0:07:24 > 0:07:25I don't really know.

0:07:25 > 0:07:27Depends where you live, mate.

0:07:27 > 0:07:32So this is again, the thought behind this was...pasty, pickle.

0:07:32 > 0:07:36- Pasty, pickle.- You have a bit of the old brown pickle -

0:07:36 > 0:07:39well, I do anyway - whenever I have a pasty, so I kind of wanted...

0:07:39 > 0:07:42Cos that's a very rich dish, so the idea is to get...

0:07:42 > 0:07:44Thank you. ..a good bit of acidity in here.

0:07:44 > 0:07:47Now, you've got the pepperiness of the watercress,

0:07:47 > 0:07:49- which is what you're doing now... - Yeah.

0:07:49 > 0:07:52..and then we just slice these cucumbers which you've deseeded,

0:07:52 > 0:07:54and we add a little touch of salt.

0:07:54 > 0:07:58Salt immediately starts bringing out the moisture,

0:07:58 > 0:08:00and then sugar for a touch of sweetness

0:08:00 > 0:08:03because then we are going to add some cider vinegar.

0:08:03 > 0:08:06Now, obviously, being back in Kent - which I am loving -

0:08:06 > 0:08:08we've got fantastic orchards.

0:08:08 > 0:08:09We're very well-known for cider,

0:08:09 > 0:08:12but also we make this amazing cider vinegar, as well.

0:08:12 > 0:08:15And literally, as soon as that salt and sugar and cider vinegar

0:08:15 > 0:08:18hits the cucumber, it starts drawing out the moisture.

0:08:18 > 0:08:21So, in an ideal world, you can leave that for 20, 30 minutes,

0:08:21 > 0:08:24something like that, but it's absolutely fine to use straightaway.

0:08:24 > 0:08:26And then just to give it a bit more earthiness now,

0:08:26 > 0:08:30and a bit of extra colour, of course, we add some picked flat-leaf parsley.

0:08:30 > 0:08:33So we've got parsley running through the mackerel, we've got

0:08:33 > 0:08:36some tarragon through there as well, so lovely flavours all matching up.

0:08:36 > 0:08:38This is your bit of lemon and olive oil?

0:08:38 > 0:08:41Yeah, lemon and olive oil, it's just a very straightforward dressing,

0:08:41 > 0:08:44you just need a nice bit of sharpness from the lemon juice

0:08:44 > 0:08:46and the olive oil, cos obviously, as you know,

0:08:46 > 0:08:49watercress is very peppery, unbelievably healthy...

0:08:49 > 0:08:52Thank you. So, we are almost ready to put this together.

0:08:52 > 0:08:54You're nodding over there.

0:08:54 > 0:08:55Ready, yeah?

0:08:55 > 0:08:59Yeah, that's going to give you bags of energy if you eat that, isn't it?

0:08:59 > 0:09:01Well, I love mackerel as a fish.

0:09:01 > 0:09:02I love mackerel as a fish,

0:09:02 > 0:09:05I just hope you haven't messed it up, though.

0:09:05 > 0:09:07- Messed it up?- With a sausage, yeah.

0:09:07 > 0:09:10Going on his last three performances on here, so...

0:09:10 > 0:09:12LAUGHTER

0:09:12 > 0:09:14I think you'll be impressed.

0:09:14 > 0:09:16That's nice, I mean, just taste a little bit of that.

0:09:16 > 0:09:18Just got the right amount of acidity in there.

0:09:19 > 0:09:23COLIN LAUGHS

0:09:23 > 0:09:25- Little watercress salads.- Yeah.

0:09:25 > 0:09:28Nice to put a little bit of grain mustard dressing through there,

0:09:28 > 0:09:29but we've kept it quite simple.

0:09:29 > 0:09:34- Now, normally, we make this a touch smaller or do it to share.- To share?!

0:09:34 > 0:09:38Oh, yeah. Pop that on the board, I just wanted to cut inside...

0:09:38 > 0:09:42- Let me get you a...- Yeah, just to show you, really, the kind of...

0:09:42 > 0:09:45Quite carefully inside, just to show you the sausage meat.

0:09:47 > 0:09:51And the fish. And you'll see, quite a bit of moisture came out there.

0:09:51 > 0:09:52- See that?- Oh!

0:09:52 > 0:09:54Looks pretty good, doesn't it?

0:09:54 > 0:09:57- Stop messing around, get it on the plate.- Sorry, I'm out of time.

0:09:57 > 0:10:00- Just put that on there. - Looking good to me.

0:10:00 > 0:10:03So, James, that is my mackerel pasty with pickled cucumber

0:10:03 > 0:10:05and a watercress salad.

0:10:05 > 0:10:06Coming to Folkestone.

0:10:10 > 0:10:12- COLIN:- Looks nice.

0:10:12 > 0:10:15- Looks fantastic. Go on then, you take it over.- Yeah, sorry!

0:10:15 > 0:10:17- I'm after your job!- Yeah, go on.

0:10:17 > 0:10:20- Now, Colin.- Thank you, sir.

0:10:20 > 0:10:25- Just sit down there. What do you reckon to that one?- Well, it's big.

0:10:25 > 0:10:27- Put it that way.- Dive into that, tell us what you think.

0:10:27 > 0:10:30It's nice and warm. But you could have that cold, I suppose?

0:10:30 > 0:10:32Absolutely, yeah. And, to be honest with you,

0:10:32 > 0:10:34when I started off, I tried doing it with sardines,

0:10:34 > 0:10:37but I found the flesh was just too soft, I couldn't quite get it right,

0:10:37 > 0:10:40so you need a kind of small-to-medium mackerel.

0:10:40 > 0:10:42I suppose something like that's not best straight out of the oven.

0:10:42 > 0:10:46You need to let it rest and let the pastry soak up any of the juices.

0:10:46 > 0:10:48- Gold medal?- Happy man?

0:10:49 > 0:10:52- You've done well. - Yeah, it goes well with it.

0:10:52 > 0:10:55It comes with a bit of pickle, and, like you say, instant pickle -

0:10:55 > 0:10:57you don't need to cook it, nothing, just nice and simple.

0:10:57 > 0:10:59Mmm... Mm, mm.

0:11:03 > 0:11:06You can't beat a bit of pasty and pickle, of course.

0:11:06 > 0:11:09Coming up, I make a strawberry charlotte for '80s pop sensation,

0:11:09 > 0:11:12Nik Kershaw, after Rick Stein enjoys the very best of Wales

0:11:12 > 0:11:15while rounding up some of his food heroes.

0:11:22 > 0:11:27'I got a tip-off to come here to Cyfarthfa Castle at Merthyr Tydfil.

0:11:27 > 0:11:31'I hear they do everything really well, it's a good bite of Wales.

0:11:31 > 0:11:35'First of all you have to have your Welsh rabbit and it is rabbit.

0:11:35 > 0:11:39'No-one knows what rabbit means and some think it should be rarebit,

0:11:39 > 0:11:41'but no-one knows what that means either!'

0:11:43 > 0:11:46'But what the Welsh do really well is to make cakes.

0:11:46 > 0:11:48'Now this is Teisen Lap,

0:11:48 > 0:11:50'which is a very moist cake and it's what the miners

0:11:50 > 0:11:52'used to take down the mine

0:11:52 > 0:11:54'because it didn't crumble in their lunch tins.'

0:11:55 > 0:11:58'And this is the king of Welsh cakes, Bara Brith,

0:11:58 > 0:12:00'which means "spotted bread."

0:12:00 > 0:12:03'You just slice it and cover it with butter.

0:12:03 > 0:12:06'Another traditional dish always on the menu here

0:12:06 > 0:12:10'and one I've been really keen to try for ages is Cawl.

0:12:10 > 0:12:15'It's a broth using meats, vegetables and a lovely rich gravy,

0:12:15 > 0:12:19'which is sometimes served as a soup to start with.'

0:12:19 > 0:12:21Now, just take a hamburger, right?

0:12:21 > 0:12:23And the buns that they make hamburgers,

0:12:23 > 0:12:24they're made in factories

0:12:24 > 0:12:26and they're made with lots of sugar

0:12:26 > 0:12:28and the pickles that go in hamburgers,

0:12:28 > 0:12:34they come out of jars, so why are those foods so popular with people?

0:12:34 > 0:12:38Probably because they're advertised, but it's a crazy world we live in

0:12:38 > 0:12:43when this is so good, so much better and made with local materials.

0:12:43 > 0:12:47I don't understand it, I'm just perplexed.

0:12:47 > 0:12:51I actually made a cawl, I used collar of bacon and lamb

0:12:51 > 0:12:55and slow simmered it with leeks, onions and carrots.

0:12:55 > 0:12:57Then I added potatoes and cabbage,

0:12:57 > 0:13:00and I finished it with chopped parsley

0:13:00 > 0:13:03and some crumbled Caerphilly, which worked a treat.

0:13:06 > 0:13:09Well, that's the way it's going, not just in Wales,

0:13:09 > 0:13:10but in Italy and France,

0:13:10 > 0:13:13where fast food chains are really taking over,

0:13:13 > 0:13:17but they won't be using beef like these famous Welsh Black cattle.

0:13:17 > 0:13:19They're a very hardy breed

0:13:19 > 0:13:23and totally at home in the central mountains of Wales.

0:13:24 > 0:13:27And that's why I've come to Llanidloes in Powys...

0:13:27 > 0:13:30to Edward Hamer's farm at the head of the Severn Valley.

0:13:32 > 0:13:37'Edward's family have been farming these hills for over 100 years

0:13:37 > 0:13:40'and there's not much they don't know about these native animals.'

0:13:40 > 0:13:45- So this is where the Welsh Black cattle graze then?- Yep.

0:13:45 > 0:13:47I mean, it's just a beautiful view here

0:13:47 > 0:13:49and the fields look so wonderful.

0:13:49 > 0:13:52I mean, it's so typical of sort of Britain, isn't it, really, this...?

0:13:52 > 0:13:55Well, yeah, this is, you know, typically Mid Wales.

0:13:55 > 0:13:57I mean, looking up the Severn Valley here,

0:13:57 > 0:14:01this is as typical a Central Wales valley as you could find.

0:14:01 > 0:14:04I mean, the patchwork panorama you see,

0:14:04 > 0:14:06that's all down to the farming method

0:14:06 > 0:14:08and the fact that the livestock are here.

0:14:08 > 0:14:10With the shallow soils, the high rainfall

0:14:10 > 0:14:12and quite rough weather in the winter,

0:14:12 > 0:14:14we can't diversify into anything else.

0:14:14 > 0:14:17Livestock is the only thing we could possibly grow.

0:14:17 > 0:14:21We grow great grass up here and we can convert grass into meat.

0:14:21 > 0:14:23COW MOOS

0:14:26 > 0:14:30The Hamers have owned a butcher's shop in Llanidloes since the 1700s.

0:14:30 > 0:14:33Here, Edward hangs his beef for a few weeks.

0:14:33 > 0:14:36Just look at how the meat has developed naturally

0:14:36 > 0:14:39and these lovely thick bits of fat...

0:14:39 > 0:14:41And you know, not at all like that stuff

0:14:41 > 0:14:43they stick around joints at supermarkets.

0:14:43 > 0:14:46Well, this is probably my favourite dish in the whole world.

0:14:46 > 0:14:49I'm going to chargrill a whole four-rib of beef, look at that,

0:14:49 > 0:14:52and you slice it quite thick, a bit more like a steak,

0:14:52 > 0:14:54and it's just totally different to roast beef.

0:14:54 > 0:14:56Now, I'm going to pre-season this.

0:14:56 > 0:14:59A lot of people say don't put salt on meat before you put it

0:14:59 > 0:15:03on the barbecue for the reason that it sucks the moisture out

0:15:03 > 0:15:06of the beef and stops it from caramelizing on the outside.

0:15:06 > 0:15:08But, believe me, this barbecue is so hot,

0:15:08 > 0:15:10it's not going to make a scrap of difference

0:15:10 > 0:15:12and you get far better flavour, I think,

0:15:12 > 0:15:14if you like salt, in pre-salted meat.

0:15:14 > 0:15:16The French always do it with steaks.

0:15:16 > 0:15:20I think that's the main reason why steak frites in France

0:15:20 > 0:15:22tastes different from over here.

0:15:22 > 0:15:27OK, so that's seasoned, I'm just going to put a bit of oil on my bars,

0:15:27 > 0:15:30just to make sure the meat doesn't stick as soon as it goes on.

0:15:30 > 0:15:33Don't use a pastry brush, it'll just burn it to smithereens.

0:15:33 > 0:15:36So a bit of kitchen paper's the thing, and on with the beef.

0:15:40 > 0:15:43This is a fatty piece of meat, let's be honest about it,

0:15:43 > 0:15:46delicious fat, of course, but the one thing you have to do

0:15:46 > 0:15:49when you are cooking on a barbecue - a big piece of meat like that -

0:15:49 > 0:15:51is keep it moving around the barbecue.

0:15:51 > 0:15:54You can't leave it in one place and sort of put your feet up and

0:15:54 > 0:15:59have a drink, you know, cos you come back and you've got, like, charcoal.

0:15:59 > 0:16:01I mean, a bit of flame is a great taste, but too much is bitter

0:16:01 > 0:16:04and horrid, so, you know, you've just got to stand over it.

0:16:04 > 0:16:07A little tip - if you don't want to do that,

0:16:07 > 0:16:09if you just do the first couple of minutes

0:16:09 > 0:16:10on either side on the barbecue

0:16:10 > 0:16:13and transfer it to the oven, you get nearly the same effect.

0:16:13 > 0:16:15One of the things I'm going to do in a minute

0:16:15 > 0:16:17is just add some woodchips,

0:16:17 > 0:16:21just to get a little bit of smoke flavour in there, as well.

0:16:21 > 0:16:23Not a lot, this isn't a smoked piece of meat,

0:16:23 > 0:16:26but it just gives it the taste of the hearth, if you like.

0:16:28 > 0:16:30I sort of think about vegetarians

0:16:30 > 0:16:33like the cameraman that's looking at me now, and think,

0:16:33 > 0:16:36"You poor people, you just don't... You're missing this!"

0:16:36 > 0:16:41I don't mind missing curries, I don't mind missing stews or grills

0:16:41 > 0:16:43or anything, but missing this...

0:16:43 > 0:16:46Nah, nah, I'll never be a vegetarian.

0:16:48 > 0:16:50Now, this is making Bearnaise sauce.

0:16:50 > 0:16:54As my chef friend Simon Hopkinson said of it...

0:16:54 > 0:16:57FRENCH ACCENT: "Don't be so saucy, bearnaise!"

0:16:57 > 0:17:00First here, you have some shallots, white wine vinegar,

0:17:00 > 0:17:01tarragon and black pepper.

0:17:01 > 0:17:05You just put that all on to boil and reduce right down,

0:17:05 > 0:17:09and while you do that just crack a couple of egg yolks into a bowl

0:17:09 > 0:17:12and then whisk them with a little bit of water

0:17:12 > 0:17:14to build up a sabayon over some heat.

0:17:14 > 0:17:18You make the sabayon over a saucepan of boiling water

0:17:18 > 0:17:22and as you whisk it, it gets more and more voluminous.

0:17:22 > 0:17:26You then pour in some clarified butter, whisking as you go,

0:17:26 > 0:17:29building up a nice, thick, viscous sauce,

0:17:29 > 0:17:33and finally stir in that well-reduced shallot,

0:17:33 > 0:17:35tarragon and white wine vinegar mix,

0:17:35 > 0:17:37some salt and a bit of fresh tarragon,

0:17:37 > 0:17:40just to make the sauce look more attractive

0:17:40 > 0:17:43and give that final aniseedy taste.

0:17:43 > 0:17:46The salad to go with this belongs to a friend of mine

0:17:46 > 0:17:50and is called Patricia Wells' Cheesemaker's Salad

0:17:50 > 0:17:53because it does go very well with cheese.

0:17:53 > 0:17:56Interestingly, the dressing is made with cream

0:17:56 > 0:18:00and shallots that are steeped in white wine vinegar and just salt,

0:18:00 > 0:18:03and it's quite unusual just having a cream dressing

0:18:03 > 0:18:05as opposed to an oil one.

0:18:05 > 0:18:09And, finally, some very nicely thick-cut chips.

0:18:11 > 0:18:15Well, I have to say, this is fantastically nice beef.

0:18:15 > 0:18:18I mean, I'm really pleased cos it's turned out so well.

0:18:18 > 0:18:22I mean, when you look at beef that's cooked to my mind

0:18:22 > 0:18:24to perfection, sort of medium rare,

0:18:24 > 0:18:28and I smell the smell of the fire and that bit of wood smoke in it,

0:18:28 > 0:18:31I just think, "Well, no wonder I enjoy my job so much,"

0:18:31 > 0:18:34I mean, it's really about giving people pleasure, you know,

0:18:34 > 0:18:36and if you can get something right like this

0:18:36 > 0:18:38and you put it down in front of them,

0:18:38 > 0:18:40and you just watch their faces when they eat it,

0:18:40 > 0:18:44you feel so pleased with yourself, it's as simple as that.

0:18:48 > 0:18:52And, as they say in Welsh, "blasus",

0:18:52 > 0:18:54or, as I say, delish!

0:19:00 > 0:19:01Thanks, Rick.

0:19:01 > 0:19:04As last week's sticky toffee pudding masterclass went down so well,

0:19:04 > 0:19:06I thought I'd do another with a great British dessert,

0:19:06 > 0:19:08this time with a twist for the summer.

0:19:08 > 0:19:09It's a charlotte pudding,

0:19:09 > 0:19:12thought to originate in about the 15th century,

0:19:12 > 0:19:13named after Queen Charlotte,

0:19:13 > 0:19:15but normally done traditionally with apples,

0:19:15 > 0:19:17but we're going to do some great summer fruit,

0:19:17 > 0:19:20particularly strawberries with this, and it is actually a very,

0:19:20 > 0:19:22very quick dessert, really, to make.

0:19:22 > 0:19:24Normally done with stewed apples,

0:19:24 > 0:19:26which takes a little bit longer, but we're going to then just

0:19:26 > 0:19:29blend together some fresh English strawberries,

0:19:29 > 0:19:30which we've got there...

0:19:30 > 0:19:32And then we can make the filling here, which is just,

0:19:32 > 0:19:35basically, just normal chopped strawberries,

0:19:35 > 0:19:39which we are going to cut up into decent-sized pieces.

0:19:39 > 0:19:41The reason for this is we're going to cook it very,

0:19:41 > 0:19:44very quick, cos this will take no more than about sort of five

0:19:44 > 0:19:48or six minutes to cook, so we've got the fresh fruit in here

0:19:48 > 0:19:53and then the reason why I like this pudding is that it uses nice,

0:19:53 > 0:19:55thin, proper sliced bread.

0:19:55 > 0:19:56None of that fancy sort of

0:19:56 > 0:19:59French baguette sort of stuff, boys, you know.

0:19:59 > 0:20:01Proper white-sliced bread.

0:20:01 > 0:20:03And use a cutter for this, cos we're making it

0:20:03 > 0:20:05in one of these little moulds, so, the small disc will be

0:20:05 > 0:20:08for the bottom, the large one's going to be for the top.

0:20:08 > 0:20:13And then we need three pieces of bread or four pieces of bread.

0:20:13 > 0:20:15We just remove the crust.

0:20:15 > 0:20:17If you get a larger loaf,

0:20:17 > 0:20:21you'll get two nice pieces out of a larger loaf, but

0:20:21 > 0:20:25if we just remove the crust, this is just going to go around the edge.

0:20:25 > 0:20:26A bit of melted butter, of course.

0:20:26 > 0:20:28That's not the reason why I chose this recipe, really,

0:20:28 > 0:20:31but a bit of melted butter.

0:20:31 > 0:20:33Dip it both sides in the bottom of the mould.

0:20:33 > 0:20:37And then what you do with the bread is just overlap it.

0:20:37 > 0:20:38And you take this.

0:20:38 > 0:20:41And this is where I thought one of the pies, particularly

0:20:41 > 0:20:44a meat-based pie, was made back then,

0:20:44 > 0:20:47but it is a really simple recipe.

0:20:47 > 0:20:49You just normally put stewed apples in,

0:20:49 > 0:20:53but we're going to just pop the bread in like that.

0:20:53 > 0:20:54Just carefully.

0:20:54 > 0:20:58And then one more piece just overlapped in that corner.

0:20:58 > 0:21:02Don't be too worried about pushing it into the edges at the moment,

0:21:02 > 0:21:05because then you grab the fruit, which we've got here.

0:21:05 > 0:21:08A little bit of the sauce.

0:21:08 > 0:21:11No sugar at all, just the fresh berries.

0:21:11 > 0:21:15Mix this together. Really place it all in there.

0:21:15 > 0:21:18This is where, when you're doing it with apples, certainly,

0:21:18 > 0:21:21press it down really well, cos these will have a habit

0:21:21 > 0:21:25of souffle-ing up, so you can put plenty in, like that.

0:21:25 > 0:21:28A decent amount of filling in.

0:21:30 > 0:21:33And then just top it with a piece of bread,

0:21:33 > 0:21:37just double dipped in that butter again. Press it down.

0:21:37 > 0:21:41It's a good dinner party dish, this, because you can make these

0:21:41 > 0:21:44in sort of teacups, as well, if you haven't got these moulds.

0:21:44 > 0:21:47Pop it in the fridge, and then cook it when you want it.

0:21:47 > 0:21:50And, really, from the fridge it's going to take about six minutes,

0:21:50 > 0:21:53but from this it will take no more than about four minutes.

0:21:53 > 0:21:57Quite a hot oven. 450, 470 degrees Fahrenheit.

0:21:57 > 0:21:59About 220 degrees centigrade. Nice and hot.

0:21:59 > 0:22:01I'll do a nice little custard.

0:22:01 > 0:22:04I mentioned at the top of the show, congratulations on your album.

0:22:04 > 0:22:07- This is your eighth album.- It is my eighth album. It's called Eighth.

0:22:07 > 0:22:10Does it get any easier or does it get any better having a break?

0:22:10 > 0:22:12It gets harder,

0:22:12 > 0:22:15cos you don't want to repeat yourself, you know.

0:22:15 > 0:22:18Yeah, it's harder, and you haven't got the sort of youthful vigour

0:22:18 > 0:22:20and energy that you did have.

0:22:20 > 0:22:23Come on! I was watching your videos last night.

0:22:23 > 0:22:26- No!- You've got to go on YouTube and watch some of these videos.

0:22:26 > 0:22:28No, you really don't.

0:22:28 > 0:22:29LAUGHTER

0:22:29 > 0:22:30You really should do.

0:22:30 > 0:22:33I Won't Let The Sun Go Down On Me, what was the...?

0:22:33 > 0:22:37There were two of those, that was the very first single

0:22:37 > 0:22:40and the first one was, basically, for some bizarre reason,

0:22:40 > 0:22:42me walking about with loads of chickens.

0:22:42 > 0:22:43There were chickens in this.

0:22:43 > 0:22:46There are chickens in it, do you want to know what was in it?

0:22:46 > 0:22:48- You tell me.- Listen to this. Listen.

0:22:48 > 0:22:53You had maypoles, knights in cardboard armour,

0:22:53 > 0:22:58painted kids, a pinball machine, chicken, a boat, a moat,

0:22:58 > 0:23:02a goat, and you covered in a funny looking white powder.

0:23:02 > 0:23:05- Yeah.- That was it. That was the '80s.

0:23:05 > 0:23:07THEY LAUGH Absolutely.

0:23:07 > 0:23:11It sounds like one of my pastry chef's dreams.

0:23:11 > 0:23:12We re-did that.

0:23:12 > 0:23:17We re-made that one when it was re-released in the following summer.

0:23:17 > 0:23:21- Was that your biggest song to date? - That was one of three, I guess.

0:23:21 > 0:23:24Wouldn't It Be Good and The Riddle were big, as well.

0:23:24 > 0:23:26Wouldn't It Be Good was launched first?

0:23:26 > 0:23:27No, it was the other way round.

0:23:27 > 0:23:30I Won't Let The Sun Go Down was first

0:23:30 > 0:23:32and then it was kind of a minor radio hit.

0:23:32 > 0:23:36And then Wouldn't It Be Good came out in 1984 and that was, that

0:23:36 > 0:23:41went massive and then we rereleased I Won't Let The Sun Go Down On Me.

0:23:41 > 0:23:42What you feel about that?

0:23:42 > 0:23:44What do you feel about the old songs now?

0:23:44 > 0:23:45You've written the new ones,

0:23:45 > 0:23:47you've written for loads of people, as well,

0:23:47 > 0:23:50so song writing's in your blood. What do you feel about the old ones?

0:23:50 > 0:23:52I think you have to respect them

0:23:52 > 0:23:54because they've been very good to me.

0:23:54 > 0:23:59And they still are over the years. And I love playing them live.

0:23:59 > 0:24:00I still love playing live.

0:24:00 > 0:24:04It's like a shared experience when the crowd's into it.

0:24:04 > 0:24:06And they're great things to have in a set,

0:24:06 > 0:24:08because you can sort of play a new one

0:24:08 > 0:24:12and when their eyes start glazing over you can chuck in an old one.

0:24:12 > 0:24:16And the new one, it's obviously great song writing in the new album,

0:24:16 > 0:24:17I was listening to it.

0:24:17 > 0:24:20But you also play quite a lot of instruments,

0:24:20 > 0:24:22particularly the guitar.

0:24:22 > 0:24:26I do a lot of it myself, cos I'm cheap, basically!

0:24:26 > 0:24:27LAUGHTER

0:24:27 > 0:24:30It's the best way. And a bit of a control freak.

0:24:30 > 0:24:32That's why that happens.

0:24:32 > 0:24:35You've collaborated with some pretty major artists.

0:24:35 > 0:24:39People that we will know about now, Gary Barlow,

0:24:39 > 0:24:43- that kind of stuff, Ronan Keating, you've co-wrote for, as well.- Yes.

0:24:43 > 0:24:46The Gary thing, that wasn't our finest hour, either of us.

0:24:46 > 0:24:50- We probably wrote the worst song we've ever written.- Really?!- Yeah.

0:24:50 > 0:24:52Together, yeah.

0:24:52 > 0:24:55That was during his, the period when he was,

0:24:55 > 0:24:58yeah, just made his first solo album and he couldn't get arrested.

0:24:59 > 0:25:02He doesn't phone me up now, I don't know why!

0:25:02 > 0:25:04THEY LAUGH Funny.

0:25:04 > 0:25:06We'll forgive you for that one.

0:25:06 > 0:25:10So, when does your tour start? Cos this is promoting the new album.

0:25:10 > 0:25:15It starts September 19th, is that correct? I've got to get it right.

0:25:15 > 0:25:17- Check with the wife. - Check with the wife!

0:25:17 > 0:25:18And it finishes on the 28th

0:25:18 > 0:25:21at Shepherd's Bush, so we go, Sheffield...

0:25:21 > 0:25:25No, geographic, let's start at the top - we go Glasgow...

0:25:25 > 0:25:27It's the cheaper way if you go north to south, isn't it?

0:25:27 > 0:25:31We don't actually do this, though. Because that would be too easy.

0:25:31 > 0:25:37We're playing Glasgow, Liverpool, Sheffield, Bristol, Birmingham,

0:25:37 > 0:25:41Bournemouth, London, Oxford.

0:25:41 > 0:25:43I think that's all of them.

0:25:43 > 0:25:46What about your fan base? Have they followed you along?

0:25:46 > 0:25:48Is there a new fan base, as well?

0:25:48 > 0:25:51There's the old guard are still there. Bless them.

0:25:51 > 0:25:54But there are new people.

0:25:54 > 0:25:57There are people that don't even know the old stuff,

0:25:57 > 0:25:58which is quite astonishing.

0:25:58 > 0:26:01Cos the new album is a good mix, a mixture of folk

0:26:01 > 0:26:03and rock and a bit of everything, really.

0:26:03 > 0:26:05I'm very confused, James, that's the problem.

0:26:05 > 0:26:09I've been exposed to so many different kinds of music,

0:26:09 > 0:26:12that's just what comes out. No kind of plan.

0:26:12 > 0:26:14Because I've got track three going round in my head,

0:26:14 > 0:26:16- that Runaway track. Great track.- Thank you.

0:26:16 > 0:26:19What would be your favourite from the album?

0:26:19 > 0:26:22- Mine was number three and ten, I would have said.- You know what?

0:26:22 > 0:26:24Number 11 is... I kind of like.

0:26:24 > 0:26:27There's a track called The Bell, which I'm very proud of.

0:26:27 > 0:26:32And Runaway is good. It's a masterpiece, basically, James.

0:26:32 > 0:26:34- THEY LAUGH - It is.

0:26:34 > 0:26:36- Everybody has got to go and buy it. - Exactly. They do.

0:26:36 > 0:26:39And go on the tour with you as well. There you go.

0:26:39 > 0:26:40Right, we're just going to basically,

0:26:40 > 0:26:43I've made the little bit of custard there.

0:26:43 > 0:26:44I've got my strawberries.

0:26:44 > 0:26:48That pudding just sits in the oven, really. That's the key to that one.

0:26:48 > 0:26:52And all you do with this is just, just a nice, hot oven, that is

0:26:52 > 0:26:55the key to it. Leave that in just for 30 seconds.

0:26:55 > 0:26:58Meanwhile, just to recap what we've got here.

0:26:58 > 0:27:00This is basically just custard.

0:27:00 > 0:27:05We've got double cream, milk, and the vanilla, sugar, eggs,

0:27:05 > 0:27:07egg yolks, fundamentally and, basically,

0:27:07 > 0:27:10we just heat it up and pass it through a sieve.

0:27:10 > 0:27:13Four egg yolks gone in there. Pass it through a sieve.

0:27:13 > 0:27:15You know it's ready when it goes through the sieve

0:27:15 > 0:27:16and you end up with this.

0:27:16 > 0:27:18This is what looks like the omelettes

0:27:18 > 0:27:20that we normally get on Saturday Kitchen.

0:27:20 > 0:27:21In the bottom of this pan.

0:27:21 > 0:27:24It just starts to separate in the bottom but not in this pan.

0:27:24 > 0:27:26It's very important that it doesn't separate,

0:27:26 > 0:27:29otherwise it tastes very similar to scrambled egg, that kind of stuff.

0:27:29 > 0:27:32And what we do, we take this, this is fresh custard sauce.

0:27:32 > 0:27:33And we could actually mess around

0:27:33 > 0:27:36with a little bit of liquid nitrogen.

0:27:36 > 0:27:38- You could?- If we had any.

0:27:38 > 0:27:41And then turn that into ice cream, but you can just put that

0:27:41 > 0:27:43in an ice cream machine, it churns into ice cream.

0:27:43 > 0:27:47It's as simple as that. A few strawberries on top.

0:27:47 > 0:27:50Keeping it nice and simple, and because, obviously, if you do watch

0:27:50 > 0:27:54Saturday Kitchen, you'll know that I am into healthy food and all that.

0:27:54 > 0:27:58- Yes.- We just put a little bit of that on.

0:28:01 > 0:28:03But I forgot to mention,

0:28:03 > 0:28:05the actual videos were almost as good

0:28:05 > 0:28:07as the haircuts back in the '80s.

0:28:07 > 0:28:09- You had a serious head of hair in the '80s.- I did.

0:28:09 > 0:28:12You know, I've gone for the low-maintenance version.

0:28:12 > 0:28:15- Gone for the low-maintenance! - Yeah.

0:28:15 > 0:28:18It was a lot of work, that was. You wouldn't believe it.

0:28:18 > 0:28:20You like your puds, don't you, James?

0:28:20 > 0:28:23I do like my puddings. And we just pop a little bit of that on there.

0:28:23 > 0:28:26When you watch it on telly, you don't actually believe

0:28:26 > 0:28:28those ovens are real, you think they're fake ones.

0:28:28 > 0:28:30Here's one I did earlier, like Blue Peter.

0:28:30 > 0:28:33We've got Antony Worrall Thompson out the back! There's no back to it!

0:28:33 > 0:28:35THEY LAUGH

0:28:35 > 0:28:39There's smoke coming out of them and everything! Wonderful.

0:28:39 > 0:28:41It's really happening live.

0:28:41 > 0:28:45- Gregg Wallace is around the corner washing up! - THEY LAUGH

0:28:45 > 0:28:49And there you have it. It'll be hot but delicious, as well.

0:28:49 > 0:28:52You didn't get this on Saturday Superstore! THEY LAUGH

0:28:52 > 0:28:55- A bit of that. A bit of that. - Ashley is too young.

0:28:55 > 0:28:58He's thinking, what's he talking about?

0:28:58 > 0:28:59I'll have to get on YouTube!

0:28:59 > 0:29:03- You don't remember tapes and stuff like that, do you?!- No.

0:29:03 > 0:29:06- Oh.- Happy with that?- Mmmm.

0:29:11 > 0:29:13Well, Nik, I'm glad you rate our food above the food

0:29:13 > 0:29:17on Saturday Superstore! Just don't tell Mr Mike Read, of course.

0:29:17 > 0:29:19If you'd like to try cooking any of the studio recipes

0:29:19 > 0:29:22you've seen on today's show, all of the recipes

0:29:22 > 0:29:24are just a click away at bbc.co.uk/recipes.

0:29:24 > 0:29:26We're looking back at some of the best cooking

0:29:26 > 0:29:28from the Saturday Kitchen archives now.

0:29:28 > 0:29:30If you want pork this Sunday lunchtime

0:29:30 > 0:29:33then look no further, because Vivek Singh is here.

0:29:33 > 0:29:35He's cooking a stir-fry with a difference.

0:29:35 > 0:29:38Welcome to the show. Top, top class Indian cook.

0:29:38 > 0:29:40Now, what are we cooking today?

0:29:40 > 0:29:45We'll do a Kurgi style stir-fry of pork using kokum.

0:29:45 > 0:29:49Served with a sort of apple and fennel raita.

0:29:49 > 0:29:51Very summery, very seasonal, but an inverse raita,

0:29:51 > 0:29:53it'll be really thick, very little yoghurt,

0:29:53 > 0:29:56- a lot of texture and flavour. - We've got pork shoulder.

0:29:56 > 0:29:59Some pork shoulder here. You could use belly if you wanted.

0:29:59 > 0:30:02- You could use some neck chops, if you liked.- OK.

0:30:02 > 0:30:06We're going to be marinating it with some dried bay leaf.

0:30:06 > 0:30:10- What's he doing? Look at him. - Take a seat!

0:30:10 > 0:30:13He's in the naughty chair.

0:30:13 > 0:30:17We've got some bay leaf, we have some turmeric, some salt,

0:30:17 > 0:30:19some star anise.

0:30:19 > 0:30:22Really sweet, woody flavours.

0:30:22 > 0:30:26- Some black peppercorn, kokum, as I said.- What's this stuff?

0:30:26 > 0:30:29It's actually a black mangosteen.

0:30:29 > 0:30:32It's the dried skin of a black mangosteen and the juices are,

0:30:32 > 0:30:34it's all dried with its juices in the sun.

0:30:34 > 0:30:37It's used to impart sourness into southern Indian dishes,

0:30:37 > 0:30:39along the West Coast, as well.

0:30:39 > 0:30:41And they just put a little bit in water?

0:30:41 > 0:30:44You soak them in water and you get this lovely, pink colour.

0:30:44 > 0:30:47Now, we need to do the marinade for this first.

0:30:47 > 0:30:50Let's go with the marinade. First things first.

0:30:50 > 0:30:54We've got the pork in here. I'll pick up the spices.

0:30:54 > 0:30:57Pretty much the bay leaf. A little bit of turmeric.

0:30:57 > 0:31:03Be wary of adding too much turmeric. Because that will make it bitter.

0:31:03 > 0:31:07- Peppercorn.- Too much turmeric makes it bitter.- Yes.

0:31:07 > 0:31:09I've said it before,

0:31:09 > 0:31:13but turmeric, you should always be able to see turmeric, never taste it.

0:31:13 > 0:31:16Let's get this ginger and garlic paste.

0:31:16 > 0:31:20- Pureed garlic and ginger together?- Yes.

0:31:20 > 0:31:23And we add a little bit of the liquid from the kokum.

0:31:23 > 0:31:25Where can people buy these from?

0:31:25 > 0:31:28These are actually available in South Asian stores around Tooting.

0:31:28 > 0:31:33I got mine from Tooting six months ago. And they keep really well

0:31:33 > 0:31:37The great thing is, you can keep them in the dry cupboard for a year

0:31:37 > 0:31:39and they don't go off.

0:31:39 > 0:31:42Just wonderful sourness, really depth of flavour.

0:31:42 > 0:31:47And it's meant to be a very effective blood purifier, as well.

0:31:47 > 0:31:51- They make them, they use them in drinks and all sorts of things.- OK.

0:31:51 > 0:31:54Another surprise ingredient, I use a little bit of dark soy sauce.

0:31:54 > 0:31:58This is where you get your style of food from?

0:31:58 > 0:32:00It's a collection of all different ingredients.

0:32:00 > 0:32:03An Indian feel to it at the beginning,

0:32:03 > 0:32:06- but then other ingredients added to it.- As well.

0:32:06 > 0:32:11And this, in street food, we often see soy sauce being used in India.

0:32:11 > 0:32:14We think of soy sauce as our own.

0:32:14 > 0:32:20If anything, the second most popular cuisine in India after Indian

0:32:20 > 0:32:21- is Chinese.- Chinese?

0:32:21 > 0:32:26- Yes. So, there we are. - This goes in the fridge?

0:32:26 > 0:32:31It's great if you marinate it overnight. Nice and marinated.

0:32:31 > 0:32:34You can see it's been sitting and taken all the flavour

0:32:34 > 0:32:38and really nice and simple, very easy. Just tip it in a pot.

0:32:38 > 0:32:42- Let it come to a boil.- No need to seal it?- No need to seal it.

0:32:42 > 0:32:46You want it braised. And the slower the better. The longer the better.

0:32:46 > 0:32:48This is the kind of meat that you use,

0:32:48 > 0:32:51the kind of cut you use, you don't have any, there's

0:32:51 > 0:32:54- no danger of it going dry or anything like that.- OK.

0:32:54 > 0:32:57You cover that and cook that for how long?

0:32:57 > 0:33:01We're using shoulders, cook it for an hour and a half,

0:33:01 > 0:33:05so, 60 to 90 minutes. Really nice and tender. Really slow.

0:33:05 > 0:33:09And while we've got that, let me move this.

0:33:11 > 0:33:14- There you go.- Bring my stir-fry along.- Get the wok nice and hot.

0:33:14 > 0:33:16We've got one that we've done over there.

0:33:16 > 0:33:19That's been stewing away nicely.

0:33:19 > 0:33:21Now, chopping onions for this, because this,

0:33:21 > 0:33:25this is the second bit. You could do that in advance and finish it off?

0:33:25 > 0:33:28Cook it at this stage and keep it in the fridge.

0:33:28 > 0:33:31It's really, really, I'm just going to do a taste test.

0:33:33 > 0:33:35Really nice, sweet, intense flavour.

0:33:35 > 0:33:38You can actually serve it like that if you're having it as a curry.

0:33:38 > 0:33:41When you were last on the show, just the Cinnamon Club,

0:33:41 > 0:33:44Cinnamon Kitchen was just about to open. You've got that open now?

0:33:44 > 0:33:46It's been going six months now.

0:33:46 > 0:33:49Cinnamon Kitchen and Anise, that's a lovely...

0:33:49 > 0:33:51What's the ethos behind that?

0:33:51 > 0:33:54It's a lot more relaxed and contemporary surroundings.

0:33:54 > 0:33:56A lot more accessible.

0:33:56 > 0:33:59Same ethos of creativity and innovation and whatever have you.

0:33:59 > 0:34:01Same style of cooking. And food.

0:34:01 > 0:34:03Because the Cinnamon Club's an amazing room.

0:34:03 > 0:34:05It's fantastic. It's a Grade II listed building.

0:34:05 > 0:34:09Really, it used to be the old library. It's a beautiful building.

0:34:09 > 0:34:11Very imposing structure.

0:34:11 > 0:34:14But a lot of people might find it sort of slightly intimidating,

0:34:14 > 0:34:17as it's got a special occasion feel to it.

0:34:17 > 0:34:21And we wanted to move away from it. And avoid that kind of an image.

0:34:21 > 0:34:23So we created something more accessible.

0:34:23 > 0:34:25Now, you see here,

0:34:25 > 0:34:28I've got this whole red chillies that have almost been burnt in the oil.

0:34:28 > 0:34:32Don't worry about it burning, because that is what you want.

0:34:32 > 0:34:34You want the oil to be flavoured.

0:34:34 > 0:34:37So, this is the difference between cooking at home

0:34:37 > 0:34:39and the type of cooking that the Indians do.

0:34:39 > 0:34:41You've got cinnamon in there, as well.

0:34:41 > 0:34:44- Is that just chilli?- The chilli which has been burned.

0:34:44 > 0:34:46You blacken the chilli in there, as well?

0:34:46 > 0:34:48Yes, you brown the chilli in there.

0:34:48 > 0:34:51Some sprigs of curry leaf, keep aside.

0:34:51 > 0:34:55As well as the restaurants, books, of course.

0:34:55 > 0:34:57Your never-ending stream of books.

0:34:57 > 0:34:59Now, I love doing books every so often.

0:34:59 > 0:35:03My last book came out in October, curry classic and contemporary.

0:35:03 > 0:35:06I look back every now and again and see, it is a great

0:35:06 > 0:35:11document of law, almost, of what I've been thinking at the time.

0:35:11 > 0:35:17And sometimes I go back and think, my God, I was really thinking that?!

0:35:17 > 0:35:21But it's very fun doing books and so the last one was doing really,

0:35:21 > 0:35:25really well, and hopefully start work on another one in not too long.

0:35:25 > 0:35:29You're saying for the garnish for this I've just got some fennel

0:35:29 > 0:35:32and some peeled apple - cos you're allergic to the skin.

0:35:32 > 0:35:35It's the skin, all of a sudden I'm allergic.

0:35:35 > 0:35:37I don't know. It's very strange.

0:35:37 > 0:35:40So, we have the apple chopped up and the fennel in there.

0:35:40 > 0:35:43The little baby fennel. And a tiny bit of yoghurt in there.

0:35:43 > 0:35:44A tiny bit of yoghurt.

0:35:44 > 0:35:47Normally in the raita in India you would use loads of yoghurt,

0:35:47 > 0:35:50and a little bit of whatever flavouring your using.

0:35:50 > 0:35:53You'd use things like beef flavoured with cumin...

0:35:53 > 0:35:58You could flavour it with mustard, you could use some vegetables.

0:35:58 > 0:36:02I like to do it the inverse way.

0:36:02 > 0:36:04I call it the inverse way,

0:36:04 > 0:36:07where the proportions are actually sort of reversed.

0:36:07 > 0:36:09And you have very little yoghurt.

0:36:09 > 0:36:13- Lots of vegetables and it adds a really nice crunch.- Texture to it.

0:36:13 > 0:36:16There we go. A little bit of yoghurt, like you said.

0:36:16 > 0:36:20- And you want a little bit of sugar. What's this?- Got a bit of sugar.

0:36:20 > 0:36:24- And a bit of dried fennel seeds.- OK.

0:36:24 > 0:36:28All gone in there. Bit of that. Give that a quick mix.

0:36:28 > 0:36:31- We've got about 30 seconds left.- OK.

0:36:31 > 0:36:33There we are.

0:36:33 > 0:36:35I'll pop that in the pot there.

0:36:35 > 0:36:38So, what's next for you? Are you taking over the world?

0:36:38 > 0:36:41I'm just having a lot of fun working on Anise.

0:36:41 > 0:36:44I didn't realise I'd have so much fun doing a bar.

0:36:44 > 0:36:45But I realised that...

0:36:45 > 0:36:47I would have thought that was obvious!

0:36:47 > 0:36:49THEY LAUGH

0:36:49 > 0:36:53A great excuse, a great reason to get into work, really.

0:36:58 > 0:37:01Look at that. It's so simple that dish, as well.

0:37:03 > 0:37:06There we are. Kurgi style stir-fried pork

0:37:06 > 0:37:09with kokum and apple and fennel raita.

0:37:09 > 0:37:12Kokum, and you've got that little bit of stuff.

0:37:12 > 0:37:15A little bit of coriander cress. Just sprinkle on there,

0:37:15 > 0:37:19and a little bit of coriander cress onto the raita.

0:37:19 > 0:37:21- That's the stir-fry. - Told you. He's a genius.- Thank you!

0:37:28 > 0:37:30The true test, though, is taste.

0:37:30 > 0:37:32I'll tell you what, I tasted this in rehearsal, it is

0:37:32 > 0:37:36absolutely delicious. Vivek, have a seat over here. Dive into that.

0:37:36 > 0:37:39Straight into the meat. None of that veg.

0:37:39 > 0:37:44- I've got to try, what's it called, kokum?- They're quite sour.

0:37:44 > 0:37:47- THEY TALK OVER EACH OTHER - OK.

0:37:49 > 0:37:53Mmmm. That's beautiful. That's amazing.

0:37:53 > 0:37:55Amazing, isn't it?

0:37:55 > 0:37:58- Delicious. Do you want to try? - Share a bit.

0:37:58 > 0:38:01It's got to come back this way! If you don't want to use pork,

0:38:01 > 0:38:03you could use chicken?

0:38:03 > 0:38:05You could use chicken, any other sort of...

0:38:05 > 0:38:08Wild boar is a good substitute if you're not averse to it.

0:38:08 > 0:38:11You could do this with sausages, really. You don't need to braise it.

0:38:11 > 0:38:13My mother is watching, I think

0:38:13 > 0:38:15the kokum would be a little bit difficult.

0:38:15 > 0:38:17If I told her to get wild boar she'd switch off!

0:38:22 > 0:38:24That's a great recipe to try this summer, of course.

0:38:24 > 0:38:26It's Keith Floyd time now.

0:38:26 > 0:38:30Today, he's in Newlin getting a little rustic French inspiration.

0:38:30 > 0:38:32Hello, gastronauts.

0:38:32 > 0:38:33Do you know, "it was a valiant man

0:38:33 > 0:38:35"who first adventured upon eating oysters."

0:38:35 > 0:38:39I don't suppose you know who said that, do you? No, you don't.

0:38:39 > 0:38:41It was King James I, and I know,

0:38:41 > 0:38:44because we were playing a curious and rather trivial game.

0:38:44 > 0:38:48And talking of trivial pursuits, if you like, in this bubbling,

0:38:48 > 0:38:50fishy, fun-filled programme, I'm going to tell you

0:38:50 > 0:38:54the mysteries of the bouillabaisse, how to improve your sex life

0:38:54 > 0:38:57and explain the contents of my little black case.

0:38:57 > 0:38:58OK?

0:39:11 > 0:39:13The oyster. The poor, crazy oyster.

0:39:13 > 0:39:17These aphrodisiacs, once the staple diet of apprentices,

0:39:17 > 0:39:21are now consumed by Gucci-shoed executives who also swallow

0:39:21 > 0:39:23big deals and wine regardless of expense

0:39:23 > 0:39:26and are quite ignorant of the labour of love here on the beautiful

0:39:26 > 0:39:30Helford River, which provides the currency of their credibility.

0:39:33 > 0:39:35And a labour of love it is.

0:39:35 > 0:39:39In this damp, dim shed, a beautiful girl,

0:39:39 > 0:39:43her fine fingers clad in gloves, chips away the barnacles to make

0:39:43 > 0:39:48the pale, silver-grey and sometimes creamy brown shell more appealing

0:39:48 > 0:39:52before they are hand graded on this clacking Victorian roundabout,

0:39:52 > 0:39:54and slid into the purifying tanks

0:39:54 > 0:39:58to await a seaweed-wrapped train journey to Paddington.

0:40:00 > 0:40:04My love of oysters, like all true love, has caused me pain.

0:40:04 > 0:40:08Good friends have shied from the Zinc Bar and would-be lovers have said,

0:40:08 > 0:40:12"No, no, if you don't mind, I might be sick."

0:40:12 > 0:40:13How sad.

0:40:19 > 0:40:22I felt good, even involved in this gentle industry,

0:40:22 > 0:40:24and my mouth watered as I plucked fresh mussels

0:40:24 > 0:40:26from the tanks to cook later.

0:40:29 > 0:40:31But something was wrong.

0:40:31 > 0:40:34On this fine, autumnal day, with the drizzle falling

0:40:34 > 0:40:37and the soft river lapping, I felt uneasy.

0:40:37 > 0:40:40The man who owned the place was clearly distressed by the frenetic

0:40:40 > 0:40:44activity of a film crew and it wasn't until we struck up a conversation

0:40:44 > 0:40:48about rugby that this shy and gentle man began to trust and tell me about

0:40:48 > 0:40:52his life and work on the river, and Len Hodges is passionate about that.

0:40:54 > 0:40:56Len, I am speechless.

0:40:56 > 0:41:00This incredible view and these fantastic oysters,

0:41:00 > 0:41:03and you live here, I mean, you must be the happiest man in the world?

0:41:03 > 0:41:07Well, yes, I do love my work and I love the food I produce, too.

0:41:07 > 0:41:10Tell me, everybody knows oysters in restaurants and things, but we've

0:41:10 > 0:41:14seen them coming out of the river and stuff - how old is one of these?

0:41:14 > 0:41:16They vary between five and seven years.

0:41:16 > 0:41:20It depends on if you get two hot summers in a row

0:41:20 > 0:41:24and get a very big growth, then you'll get them in five years,

0:41:24 > 0:41:28but if you get cold summers, they take longer to grow.

0:41:30 > 0:41:33I'm just going to carry on eating a few of these for a moment.

0:41:33 > 0:41:35You don't mind if I don't talk to you, do you?

0:41:35 > 0:41:38We don't really care much about you, this is...

0:41:38 > 0:41:40What else has come from the Helford River,

0:41:40 > 0:41:42all your territory, if you like?

0:41:42 > 0:41:45- Cockles? - Yes, the cockles.- They're yours too?

0:41:45 > 0:41:51- That's right. The winkles. - The winkles.- And the mussels.

0:41:51 > 0:41:54- And the mussels. Are you going to have a mussel?- Thank you.

0:41:54 > 0:41:58We may as well enjoy ourselves. They're a very rich, orange colour.

0:41:58 > 0:42:00Can you see that? They're such a beautiful colour.

0:42:00 > 0:42:04Last year on my birthday, at the very ripe old age of 40,

0:42:04 > 0:42:09I sat out in a brilliant pub in Bridgeport in Dorset,

0:42:09 > 0:42:11and just tried to eat 40 oysters,

0:42:11 > 0:42:15one for each year of my life, and I got to 37.

0:42:15 > 0:42:17How many is the most you've ever eaten?

0:42:17 > 0:42:18- Would you eat lots and lots?- Oh, yes.

0:42:18 > 0:42:21- I've eaten 60, 70 at a sitting. - Have you really?

0:42:21 > 0:42:24- But the ideal amount, I think, is nine, ten oysters.- Yes.

0:42:24 > 0:42:28One of the very important things, of course, is opening these damn things.

0:42:28 > 0:42:32I have had a feast, I'm having a great time, I don't want to stop,

0:42:32 > 0:42:34but can you just, for them, you know,

0:42:34 > 0:42:37people who apparently count, they want to know

0:42:37 > 0:42:40how to join in our good time, just show them

0:42:40 > 0:42:42how you actually open the damn things.

0:42:42 > 0:42:44Well, the important thing is to make sure

0:42:44 > 0:42:47that your thumb is there like that.

0:42:47 > 0:42:51A lot of people open it like that, and then it goes into their hand and

0:42:51 > 0:42:56it's cut, and we've lost a good oyster eater, but if you get your

0:42:56 > 0:43:01finger like that, or thumb, rather, like that, and you're in control...

0:43:01 > 0:43:04Come down on that, because he's got these big fisherman's hands,

0:43:04 > 0:43:07and you're not going to be able to see it unless you get...

0:43:07 > 0:43:10It's a cookery programme, it's quite important. Can you put it in?

0:43:10 > 0:43:11Right. Thank you.

0:43:11 > 0:43:14And then you cut the mussel in the centre, lift it off.

0:43:14 > 0:43:18Go over it like that, gently, in case you're taking any shell in.

0:43:18 > 0:43:21Cut the mussel underneath and turn it over and bring the fat side up.

0:43:21 > 0:43:23And hand it over to me.

0:43:23 > 0:43:25And just do another one, because the cameraman isn't terribly

0:43:25 > 0:43:28keen on oysters, I don't think he paid attention.

0:43:28 > 0:43:32- And that's a beautiful oyster, that one.- A plump little dream, isn't it?

0:43:34 > 0:43:37But we are today enjoying this, it's all very luxurious for us,

0:43:37 > 0:43:40but 100 years ago or so it was a stable food

0:43:40 > 0:43:43of apprentices and working men and stuff like that,

0:43:43 > 0:43:45it was what people ate to survive, wasn't it?

0:43:45 > 0:43:47- It wasn't a luxury then.- No.

0:43:47 > 0:43:50When you go back to the 18th century,

0:43:50 > 0:43:52oysters were produced everywhere.

0:43:52 > 0:43:54And, in those days,

0:43:54 > 0:43:57there were 400 million went into Billingsgate alone.

0:43:57 > 0:43:59400 million into Billingsgate?

0:43:59 > 0:44:02That's very interesting, because the last time we quoted that figure,

0:44:02 > 0:44:03my director said I was talking nonsense.

0:44:03 > 0:44:06And it's now just been proved by an expert, Mr Prichard,

0:44:06 > 0:44:08thank you very much. 400 million.

0:44:08 > 0:44:10- Into Billingsgate?- That's right.

0:44:10 > 0:44:12How much would they have cost in those days?

0:44:12 > 0:44:14Well, they were very, very cheap.

0:44:14 > 0:44:18I've got a letter that was sent out years ago and they were,

0:44:18 > 0:44:23I think it was 45p for 100, something like that.

0:44:23 > 0:44:2745p by today's rate, for 100 oysters.

0:44:27 > 0:44:29No, old p that is.

0:44:29 > 0:44:33- And so, what would they cost today? - Well, in London now

0:44:33 > 0:44:36- they're anything from £5.50 to £15 a dozen.- Good Lord above.

0:44:36 > 0:44:39And who's making all the money there?

0:44:39 > 0:44:40You're not making all that money!

0:44:40 > 0:44:43Well, I think everyone's making a little,

0:44:43 > 0:44:45but we've got the little and...

0:44:45 > 0:44:47The rest is somewhere else, I think!

0:44:47 > 0:44:49How would you describe the taste of them?

0:44:49 > 0:44:54Could you? To me it's like having a taste of scent,

0:44:54 > 0:44:55rather than an actual thing.

0:44:55 > 0:44:58There's no unpleasant texture, it's delicious,

0:44:58 > 0:44:59but how would you describe it?

0:44:59 > 0:45:02Well, I think it tastes of the sea.

0:45:02 > 0:45:04It's fresh and it leaves a lovely taste in your mouth

0:45:04 > 0:45:07and gives you an appetite for your next course.

0:45:07 > 0:45:11- Does it give you an appetite for women?- Well, I don't know about that.

0:45:11 > 0:45:16But, I think the story for oysters does indicate

0:45:16 > 0:45:18that they help your sex life.

0:45:18 > 0:45:20Well, I'll tell you what,

0:45:20 > 0:45:23eating these wonderful oysters, drinking the wine,

0:45:23 > 0:45:25the whole bit, it's given me such an appetite,

0:45:25 > 0:45:27I actually want to go and cook something myself now.

0:45:27 > 0:45:29- Can I borrow your kitchen for a moment or two?- Yes.

0:45:29 > 0:45:32And may I say I've enjoyed your company very much.

0:45:32 > 0:45:34- That's kind of you. - I'll lead the way.- OK.

0:45:34 > 0:45:38Off we go to your kitchen then. Make a bit of a change from the rain.

0:45:38 > 0:45:39I think we've done our bit out there,

0:45:39 > 0:45:42we can have a bit of fun for ourselves now.

0:45:43 > 0:45:46So, you see, the importance of my little black box is

0:45:46 > 0:45:48it's actually got the tools of my trade in.

0:45:48 > 0:45:51And if the worst comes to the worst, if the BBC goes bust, I can still

0:45:51 > 0:45:53get a job as a cook any day.

0:45:53 > 0:45:55And, in fact, actually, a cook is what I am,

0:45:55 > 0:45:58and although I've been enjoying myself with the oysters outside,

0:45:58 > 0:46:00Len did give me some mussels.

0:46:00 > 0:46:02And I thought it would be quite good if I cooked

0:46:02 > 0:46:05a few of Len's mussels which have come from the river,

0:46:05 > 0:46:08which is right outside this kitchen where I'm sitting now.

0:46:08 > 0:46:10Erica's kitchen. It's really great. I'm standing, not sitting.

0:46:10 > 0:46:13But one of the very important things about mussels,

0:46:13 > 0:46:16and this is a mussel here, it's got this beard, this is the bit

0:46:16 > 0:46:19that attaches itself to the rocks with, it's held on by this beard.

0:46:19 > 0:46:21Obviously, it's inedible.

0:46:21 > 0:46:23Vital thing, rip that right off and by the way,

0:46:23 > 0:46:27it's quite a hard task, but you've got to rip that thing off.

0:46:27 > 0:46:29Another thing that mussels often do to you

0:46:29 > 0:46:33and confound all of your best laid plans is often they're full of mud.

0:46:33 > 0:46:35And if you've cooked them, as you'll see in a moment,

0:46:35 > 0:46:38and one of them's full of mud, then you've blown it,

0:46:38 > 0:46:42so the essential test with every mussel, push it sideways, like that,

0:46:42 > 0:46:44and if it was full of mud, it would have separated

0:46:44 > 0:46:47to reveal two halves of mud. That one is good.

0:46:47 > 0:46:49So, just to repeat that, do clean off everything.

0:46:49 > 0:46:53If it's got barnacles, scrape it. Use a knife. Scrape it away.

0:46:53 > 0:46:55Get them as clean as you can. Right, that's enough lessons.

0:46:55 > 0:46:58What we want to do now is get on with the actual cooking

0:46:58 > 0:47:00process of these things, because they're beautiful.

0:47:00 > 0:47:02And Erica, whose kitchen this is,

0:47:02 > 0:47:05cleaned a pile of them for me earlier on. Speeds things up.

0:47:05 > 0:47:07Makes life a lot better.

0:47:07 > 0:47:12Because mussels are fun, because you can cook them in white wine, which is

0:47:12 > 0:47:15one of the primary ingredients of this particular little dish.

0:47:15 > 0:47:19I'll just open that. Just some dry, white wine.

0:47:19 > 0:47:21If you can't afford dry white wine, use some dry cider.

0:47:21 > 0:47:22It doesn't matter too much.

0:47:22 > 0:47:25If you're going to stop eating mussels because you have got

0:47:25 > 0:47:27no wine or cider, then use a little drop of water.

0:47:27 > 0:47:30But if you can, use some wine.

0:47:30 > 0:47:33Other ingredients are one onion for the amount of mussels we're doing.

0:47:33 > 0:47:35A load of garlic.

0:47:35 > 0:47:38Make sure they can see this garlic, and then quite a bit of parsley,

0:47:38 > 0:47:43we'll say about that much parsley, and we want a bit of butter.

0:47:43 > 0:47:47And you can't economise on these things, you know,

0:47:47 > 0:47:50chuck in a quarter of a pound of butter into a pan like that one.

0:47:50 > 0:47:52While that butter is melting,

0:47:52 > 0:47:54I'm going to crush these cloves of garlic.

0:47:54 > 0:47:56There's no need to peel them, by the way,

0:47:56 > 0:47:59because you won't actually be eating garlic, you will just be using the

0:47:59 > 0:48:03flavour of it, so you're wasting your time, you could be better off having

0:48:03 > 0:48:07a glass of wine instead of painfully getting garlic skin under your nails.

0:48:07 > 0:48:09Actually, on the subject of wine,

0:48:09 > 0:48:13it's a myth that you have to drink white wine with fish.

0:48:13 > 0:48:16You can drink anything you like. Red wine is perfectly all right.

0:48:16 > 0:48:19And I'm going to have a drop of that just for the moment.

0:48:19 > 0:48:22Under this intense pressure we have been working this morning...

0:48:22 > 0:48:25to eat oysters and cockles and things.

0:48:25 > 0:48:28Right, a little slurp goes down very well.

0:48:28 > 0:48:32We've got to chop the onions. You can always show off doing this.

0:48:32 > 0:48:34It's quite good. You chop it finely like that.

0:48:34 > 0:48:36And then back like that.

0:48:36 > 0:48:39And you never cut your fingers which is quite important,

0:48:39 > 0:48:43because the resulting mess is an inconvenience.

0:48:43 > 0:48:44Chop, chop, chop.

0:48:44 > 0:48:47Fast as you like, slow as you like.

0:48:47 > 0:48:49Although I'm sort of showing off in half a way,

0:48:49 > 0:48:52I'd rather you didn't show off at home and cut your fingers.

0:48:52 > 0:48:54I'd rather you enjoyed the mussels, you know.

0:48:54 > 0:48:56Take your time over it.

0:48:56 > 0:48:58Actually, I think, with things like this,

0:48:58 > 0:49:01it's a cheap meal to prepare, it's a feast as well.

0:49:01 > 0:49:05So, now we want to get all of these elegantly prepared ingredients

0:49:05 > 0:49:09popped in to the melted butter. Chuck them in.

0:49:09 > 0:49:14Just to remind you again, I'm sure you haven't paid proper attention,

0:49:14 > 0:49:17it is parsley, garlic, onions and butter.

0:49:17 > 0:49:18Right, maximum heat.

0:49:18 > 0:49:22I don't cook on electricity all that often, as a matter of fact,

0:49:22 > 0:49:24so it's like on the last thing we did on that damn boat,

0:49:24 > 0:49:28you made me cook on a camping gas thing, now, electricity.

0:49:28 > 0:49:30Anyway, so, in they all go.

0:49:31 > 0:49:36All the lovely mussels. Might add a drop of white wine.

0:49:36 > 0:49:39Talking of which, I actually haven't had a drink for a while.

0:49:39 > 0:49:42I don't think it would do me any harm to have a quick slurp.

0:49:44 > 0:49:47Cos it's hot in the kitchen. One needs a drink from time to time.

0:49:47 > 0:49:50Now, put the lid on. Let them stew away for a while.

0:49:50 > 0:49:53You can just stop, because they've got to cook for a few minutes.

0:49:53 > 0:49:55Come back when I'm ready, OK?

0:50:21 > 0:50:24OK, you can come back now. All right, bring your camera in.

0:50:24 > 0:50:26I will take the lid off, and it's all gone well.

0:50:26 > 0:50:30You'll see these little dreams opening up.

0:50:32 > 0:50:36Now, you see, look at those bubbling away.

0:50:36 > 0:50:39Always test the stuff.

0:50:39 > 0:50:41Already tasting terribly good.

0:50:41 > 0:50:46I'll give those a little stir around with the thing here.

0:50:46 > 0:50:50You see how they're beginning to open.

0:50:50 > 0:50:53Incidentally, any that don't open through this,

0:50:53 > 0:50:56after this cooking process, don't eat them.

0:50:56 > 0:50:58The ones that don't open are going to be dead.

0:50:58 > 0:51:00Come right in there, Malcolm, would you, please?

0:51:00 > 0:51:03You've got wonderful colours in there, you have got steam

0:51:03 > 0:51:06bubbling up, you have got the whole heart of food happening here.

0:51:06 > 0:51:09Come closer, closer. Ladies and gentlemen,

0:51:09 > 0:51:12and one too many people that we met on this trip

0:51:12 > 0:51:14that all thought we were a bit strange,

0:51:14 > 0:51:17there you have a magnificent dish of moules mariniere.

0:51:20 > 0:51:22Gosh. OK. There we are.

0:51:22 > 0:51:26The cooking is done, we have got Erica's mixing bowl.

0:51:26 > 0:51:30I'd actually wanted some rather fine porcelain,

0:51:30 > 0:51:34but beggars which we are, I can assure you, we can't be choosers.

0:51:34 > 0:51:37Anyway, these mussels are cooked.

0:51:37 > 0:51:38Tip them into the bowl.

0:51:38 > 0:51:41I'm not going to put all of the juice in,

0:51:41 > 0:51:43that's why I'm using this spoon with holes in.

0:51:43 > 0:51:46Because we don't want to burn our little artist's fingers

0:51:46 > 0:51:48when we eat them with our fingers.

0:51:48 > 0:51:54We're going to drink the sauce a little bit separately later on.

0:51:54 > 0:51:56That was one for the Queen.

0:51:58 > 0:52:02I'm actually quite hungry, despite all of the oysters we had earlier on.

0:52:02 > 0:52:06Hold on a minute. Hold it, hold on.

0:52:06 > 0:52:07They are hot.

0:52:11 > 0:52:12Hot.

0:52:16 > 0:52:19But good. Very, very good. Tell you what, if you hold a minute,

0:52:19 > 0:52:21just keep gazing at these, can you come in closer.

0:52:21 > 0:52:24I want to get Erica a moment. Hold on there. Just keep looking at them.

0:52:24 > 0:52:28They're very beautiful. Erica, could you spare a moment, please? Erica?

0:52:28 > 0:52:30- Yes. - I am sorry to interrupt you.

0:52:30 > 0:52:33You couldn't come through to your kitchen, could you?

0:52:33 > 0:52:35Because what I'd like you to do,

0:52:35 > 0:52:38we've left you a dreadful mess here. Come around. Look at Erica,

0:52:38 > 0:52:41because this is HER kitchen. We've ruined it all morning,

0:52:41 > 0:52:44we've trampled over the lawn, we've abused her oyster farm,

0:52:44 > 0:52:47we've drunk her wine, we've used her electricity and gas,

0:52:47 > 0:52:49and all I've got to offer you is either,

0:52:49 > 0:52:53and the choice is yours, one of my mussels or a big kiss?

0:52:53 > 0:52:57- Oh.- Which would you have? - A big kiss.- Thanks ever so much.

0:52:57 > 0:53:00We've really enjoyed being here, and that's everybody.

0:53:00 > 0:53:02It's been great. Thanks a million.

0:53:02 > 0:53:04You're welcome. Very welcome.

0:53:04 > 0:53:05Try a mussel at the same time.

0:53:05 > 0:53:07I wish you wouldn't interrupt.

0:53:07 > 0:53:10It's my programme, for God's sake! Have a mussel anyway!

0:53:10 > 0:53:11They're quite hot.

0:53:11 > 0:53:14And then let me give you a little bit of juice, if I can find it.

0:53:14 > 0:53:18I know they're in here, because I've been looking around the kitchen all morning.

0:53:18 > 0:53:20And eat that one.

0:53:20 > 0:53:24Put a little bit of juice in there, as well.

0:53:24 > 0:53:26And see how you like it. If you don't like it, tell them.

0:53:26 > 0:53:28Cos I can always lie about it later.

0:53:28 > 0:53:31If you do tell them you don't like it, we'll cut it out,

0:53:31 > 0:53:33- so they'll never see it. - No, I adore them.- Lovely.

0:53:33 > 0:53:35- Beautiful.- Thanks a lot.

0:53:41 > 0:53:43What a great piece of cooking from Mr Keith Floyd.

0:53:43 > 0:53:46As ever, we're looking back at some of the fantastic

0:53:46 > 0:53:49cooking from the Saturday Kitchen back catalogue.

0:53:49 > 0:53:52Still to come, when Brian Turner met Nick Watt in the omelette challenge.

0:53:52 > 0:53:55Brian was keen to beat Michel Roux Senior's time.

0:53:55 > 0:53:58And Nick wanted to make a sub 30 second omelette,

0:53:58 > 0:54:02but would either of them better their times? Find out later on.

0:54:02 > 0:54:05Coming up, Icelandic chef Aggi Sverrisson gets creative with

0:54:05 > 0:54:09salmon and creates some delicious marinated salmon gravlax and he

0:54:09 > 0:54:12confits the finish and serves it with a cucumber salad and rye bread.

0:54:12 > 0:54:14Oh, and a little ash too.

0:54:14 > 0:54:17And Lesley Sharp faces Food Heaven Or Food Hell, would she get her

0:54:17 > 0:54:20dreaded Food Heaven, raspberries with my raspberry basil

0:54:20 > 0:54:23and clotted cream summer fruit pudding with basil crisp or

0:54:23 > 0:54:27a dreaded Food Hell, razor clams with a delicious razor clam leek

0:54:27 > 0:54:30and brioche bake served with fresh, buttered peas?

0:54:30 > 0:54:33We'll find out what she gets to eat at the end of today's show.

0:54:33 > 0:54:36Now, it's time for a little bit of Italian hilarity thanks to

0:54:36 > 0:54:39Antonio Carluccio and a few interjections from his fellow

0:54:39 > 0:54:43greedy Italian, Gennaro Contaldo. Oh, and a couple of fig leaves.

0:54:43 > 0:54:46- Great to have you back on the show. - Lovely to see you again.

0:54:46 > 0:54:48It's one of the only dishes that I do remember.

0:54:48 > 0:54:51- I have a present before we start. - Right.

0:54:51 > 0:54:55I was in the garden and I found this. One is for you

0:54:55 > 0:54:57and one is for Gennaro.

0:54:58 > 0:55:01- It's a figleaf! - THEY LAUGHED

0:55:01 > 0:55:03Always me!

0:55:03 > 0:55:06- I don't know how you know about it, but anyway!- I imagine.

0:55:06 > 0:55:07Mamma mia!

0:55:07 > 0:55:10- Right, what's on the menu? - Handmade sausages.

0:55:10 > 0:55:13Now, let me increase the gas.

0:55:13 > 0:55:14I'll do that for you.

0:55:14 > 0:55:16I want powerful gas.

0:55:16 > 0:55:22So, I put them immediately to cook so that we have them ready

0:55:22 > 0:55:25when we're finished the recipe.

0:55:25 > 0:55:29So, you want me to chop the garlic and chilli for you?

0:55:29 > 0:55:31It would be nice. A little bit of that.

0:55:31 > 0:55:33What's the name of this dish in Italian?

0:55:33 > 0:55:35Salsicce fatte a mano.

0:55:35 > 0:55:38Handmade sausages.

0:55:38 > 0:55:40You can make this with any...?

0:55:40 > 0:55:45That's the point. You can make with any meat, a combination of any meat.

0:55:45 > 0:55:47Even chicken or whatever.

0:55:47 > 0:55:49Best, naturally, is pork.

0:55:50 > 0:55:54And you put only this, because they are freely there.

0:55:54 > 0:55:58And I started taking lovely mince here,

0:55:58 > 0:56:03which shouldn't be too fat, but neither too lean, either. And...

0:56:05 > 0:56:09- Put it all in, go on.- Yes? - Just mix it all in.

0:56:11 > 0:56:17- What's it like working with him again?- Difficult. THEY LAUGH

0:56:17 > 0:56:20Very difficult. So, the garlic is there.

0:56:20 > 0:56:25This is a fantastic combination. Fennel seeds.

0:56:25 > 0:56:29You find in Italy, there is one sausage,

0:56:29 > 0:56:33big sausage, in Tuscany called the Finocchiona,

0:56:33 > 0:56:37and it is based on fennel. Then some red wine.

0:56:37 > 0:56:42- I think I've tried that before. The fennel seeds.- That is wonderful.

0:56:42 > 0:56:45Salt. And pepper.

0:56:47 > 0:56:49And then you mix it.

0:56:49 > 0:56:50What meat are we using today?

0:56:50 > 0:56:54- What's this one? - Pork. Just lean pork.

0:56:55 > 0:56:59- And you get that from the shoulder? Where would you get that?- Anywhere.

0:56:59 > 0:57:04- Minced pork.- Like you said, not too fatty.- No.

0:57:04 > 0:57:10- A little bit of fat, otherwise it's too dry.- Black pepper.

0:57:10 > 0:57:14- A little bit of pepper, yes. - Tell me when.- When.

0:57:14 > 0:57:18- Do you want some salt in there? - Already done.

0:57:18 > 0:57:20And then you have the meat here.

0:57:20 > 0:57:23And very simple to make sausages.

0:57:23 > 0:57:26Or any other shape you like.

0:57:26 > 0:57:29- Just without the skin.- Yes.

0:57:29 > 0:57:30Now, tell us about this series thing,

0:57:30 > 0:57:33because it's on at the moment, you and the guy over there.

0:57:33 > 0:57:36- It's fantastic.- It's magical to watch, I have to say.

0:57:36 > 0:57:40- Very difficult to make.- Why?!

0:57:40 > 0:57:46Because the constant talking of my co-presenter.

0:57:46 > 0:57:49I love him, actually,

0:57:49 > 0:57:51but sometimes he is a nuisance.

0:57:51 > 0:57:53THEY LAUGH

0:57:53 > 0:57:57He's a lovely nuisance. And I know him for 30 years,

0:57:57 > 0:58:00so, Gennaro, that is really...

0:58:00 > 0:58:02The best one, do you know when is the best one?

0:58:02 > 0:58:06As soon as we're doing a scene, which is extremely hard work

0:58:06 > 0:58:09sometimes, then we're looking for Antonio, where is Antonio?

0:58:09 > 0:58:11We look around.

0:58:11 > 0:58:14Antonio, come on, then you find him under this lovely pergola,

0:58:14 > 0:58:17with the grapes and the figs...

0:58:17 > 0:58:20HE SNORES

0:58:21 > 0:58:24Now, where have you been on your travels on this series?

0:58:24 > 0:58:28We've been in Bologna, where he made a very big joke about me

0:58:28 > 0:58:32wanting to marry a sort of Bolognese girl.

0:58:32 > 0:58:35I don't think it was a joke!

0:58:35 > 0:58:38HE LAUGHS For me it was a joke.

0:58:40 > 0:58:43Where are the other places you have been?

0:58:43 > 0:58:46- Because you went to your place of birth?- Yes, his place of birth.

0:58:46 > 0:58:49And next Wednesday

0:58:49 > 0:58:52we are in my place where I grew up.

0:58:52 > 0:58:55And it is just fantastic.

0:58:55 > 0:58:58- And this is Piemonte.- Yes.

0:58:58 > 0:59:02- I can show him a little bit of culture.- Right, OK.

0:59:02 > 0:59:06HE SPEAKS ITALIAN

0:59:07 > 0:59:10- So we have this antagonism all the time.- OK.

0:59:10 > 0:59:13- Right, are you doing the peppers here?- Yes.

0:59:13 > 0:59:17- Basically, just blackening them on the stove here.- Fantastic.

0:59:17 > 0:59:20Best would be on the charcoal, obviously,

0:59:20 > 0:59:23- because it is very special... - Charcoal, yes.

0:59:23 > 0:59:26- Would you like this, by any chance? - Thank you, that would help!

0:59:26 > 0:59:29Next time, make sure you have got charcoal there, please, James.

0:59:29 > 0:59:35- Charcoal, we will do our best.- So, we are now here, the roasted peppers.

0:59:35 > 0:59:37Which are happening there.

0:59:38 > 0:59:41And you have to take it off.

0:59:41 > 0:59:44Please do not put them in a bag or something like that.

0:59:44 > 0:59:47- They could have done with a little bit more cooking.- OK.

0:59:47 > 0:59:50I did them in rehearsal. I apologise for that one.

0:59:50 > 0:59:53So, the reason why we chargrill them is the smokiness?

0:59:53 > 0:59:57The smokiness. And the taste. The pepper change completely taste.

0:59:57 > 1:00:01You see, from this condition here, if you do a little fillet of this,

1:00:01 > 1:00:04just put a little bit of garlic, parsley and olive oil,

1:00:04 > 1:00:09- you will have wonderful pepper salad. Nice salad.- Right.

1:00:09 > 1:00:13Got the char-grilled peppers here. Without the charcoal.

1:00:13 > 1:00:14These are cooking away nicely.

1:00:14 > 1:00:16You make these and you pop them in the fridge,

1:00:16 > 1:00:19how long would you rest them in the fridge for?

1:00:19 > 1:00:22Half an hour, hour, just to relax a little bit.

1:00:22 > 1:00:25Just to firm them up a little bit.

1:00:25 > 1:00:27Like you said, you can use any meat and a mixture of pork,

1:00:27 > 1:00:30- you could use pork and... - You can use whatever you like.

1:00:30 > 1:00:35Incidentally, you can also use curry powder and all sorts of things.

1:00:35 > 1:00:40- I've got some chilli and garlic here.- Put it in.

1:00:40 > 1:00:45- And I will do the other one for you. - Let me see. Washing, washing.

1:00:45 > 1:00:47- Behind you!- Behind you!

1:00:50 > 1:00:53Has Italy ever won the Eurovision, or what?

1:00:53 > 1:00:58Yes, they won with a song called Non Ho L'eta. That was years ago.

1:00:58 > 1:01:02- Remember that? - # Non Ho L'eta... #

1:01:02 > 1:01:05- THEY ALL SING - Remember that?

1:01:05 > 1:01:10- You and me, we can go immediately there, and we lose.- In 1964.

1:01:10 > 1:01:14That was in the days when, whatever country won the Eurovision,

1:01:14 > 1:01:18it would be a massive hit, possibly number one in the UK as well.

1:01:18 > 1:01:21We bought it. We had that single at home.

1:01:21 > 1:01:23And now, even if you win for the UK,

1:01:23 > 1:01:26you don't necessarily go to number one, so...

1:01:26 > 1:01:29- Do you know what the words Non Ho L'eta means?- No, no, I don't.

1:01:29 > 1:01:31I am underage.

1:01:31 > 1:01:34They usually sing, I am not so...

1:01:34 > 1:01:38I am not in the age to be able to love you.

1:01:38 > 1:01:41- Oh, really? I'm too young? - It is a very much Berlusconi thing.

1:01:41 > 1:01:43Oh. I didn't know that.

1:01:43 > 1:01:47- Things were very different back then! - LAUGHTER

1:01:47 > 1:01:50Right, what's happening in here then?

1:01:50 > 1:01:53So, now, we have the pepper, the roasted pepper, we put some capers.

1:01:55 > 1:01:57And some anchovies into that.

1:01:57 > 1:02:00Incidentally, the anchovies were used by the Romans

1:02:00 > 1:02:03to flavour all sorts of dishes,

1:02:03 > 1:02:05including pasta.

1:02:05 > 1:02:10It was done with anchovy sauce.

1:02:10 > 1:02:13The anchovy entrail...

1:02:13 > 1:02:16They were...

1:02:16 > 1:02:18They were fermented.

1:02:18 > 1:02:22And the garum was used to flavour also.

1:02:22 > 1:02:26- Do you want to put some?- Wonderful.

1:02:26 > 1:02:29- A little bit.- Ready?- Yeah.

1:02:36 > 1:02:38It'll soon turn into a sauce.

1:02:38 > 1:02:41So, that is the oil, capers, garlic, bit of chilli.

1:02:41 > 1:02:44I take it there is no need to pass this as well?

1:02:44 > 1:02:47Pass it through a sieve? Black pepper?

1:02:47 > 1:02:49No, I think the chilli is fine.

1:02:49 > 1:02:53And this is called Pepolata, incidentally.

1:02:53 > 1:02:57You're the only person that I allow to do that on our show.

1:02:57 > 1:03:01- Tastes wonderful! - Happy with that?- Yes.

1:03:01 > 1:03:03Mamma mia!

1:03:03 > 1:03:06THEY LAUGH Lovely, lovely.

1:03:10 > 1:03:13- I'll put this one here.- Yes.

1:03:13 > 1:03:18It's a wonderful sauce, actually. You've got a hell of a chilli there.

1:03:18 > 1:03:23- Only half a chilli.- My goodness. THEY LAUGH

1:03:23 > 1:03:26It's your recipe, chef!

1:03:26 > 1:03:33- It depends on the grade of chilli that you use.- Sausages, sausages!

1:03:33 > 1:03:36Quiet down, my dear. THEY LAUGH

1:03:38 > 1:03:42I love it. It's like cooking with your grandad!

1:03:42 > 1:03:48- Put an abundant portion here. - Abundant portion?!- Abundant portion.

1:03:50 > 1:03:54Are the ladies prepared to have it hot?

1:03:56 > 1:03:59- Usually, we don't put any decoration. - Where are you going?

1:04:01 > 1:04:06- Where are you going? You're worrying me now.- Decoration.- All right.

1:04:06 > 1:04:09The figleaf makes all the difference, chef, there you go.

1:04:09 > 1:04:13- So, tell us what that is in Italian? - This is salsiccia fatta a mano...

1:04:13 > 1:04:15HE CONTINUES IN ITALIAN.

1:04:15 > 1:04:18Legend or what?

1:04:24 > 1:04:28There you go. Right, over here, you get to taste this.

1:04:28 > 1:04:32- There you go. Cheryl, dive in. - Oh, I get first go? All right, then.

1:04:32 > 1:04:35It's like a burger, but a sausage!

1:04:35 > 1:04:37If it's flat, then it's a burger!

1:04:37 > 1:04:42It worried me when you put the anchovies in, because a lot of

1:04:42 > 1:04:44people don't like anchovies cos they're too salty and strong.

1:04:44 > 1:04:47No, no, it's fine. It's well balanced.

1:04:47 > 1:04:49Just a little bit of chilli.

1:04:49 > 1:04:51No, it's lovely. It's lovely.

1:04:51 > 1:04:53A little bit spicy in there as well.

1:04:53 > 1:04:55- I do spice.- Happy with that one?

1:04:55 > 1:04:57- I do spice.- Pass it down.

1:04:57 > 1:05:00Ladies first. There you go.

1:05:00 > 1:05:04Remember tonight when you see the contest tonight, make sausages.

1:05:04 > 1:05:09- For the Eurovision?- Eurovision, yes. - Oh, yeah, good, sausages.

1:05:09 > 1:05:10For Eurovision.

1:05:10 > 1:05:12- What do you reckon?- It's delicious.

1:05:12 > 1:05:14The girls are happy with that.

1:05:18 > 1:05:19Delicious stuff.

1:05:19 > 1:05:22And don't worry if you haven't got fig leaves for your garnish,

1:05:22 > 1:05:24simple salad leaves will do just the job.

1:05:24 > 1:05:26It's omelette challenge time now,

1:05:26 > 1:05:30and New Zealand versus Yorkshire, as Brian Turner takes on Nic Watt.

1:05:30 > 1:05:33Take a look at this. My vote is on the old man.

1:05:33 > 1:05:35All the chefs that come on the show

1:05:35 > 1:05:38battle it out against the clock and each other to test how fast

1:05:38 > 1:05:41they can make a very simple, straightforward omelette.

1:05:41 > 1:05:45Now, Brian, you're just sitting outside the top ten with 37 seconds.

1:05:45 > 1:05:46Think you can go any faster?

1:05:46 > 1:05:49Well, I've done it twice and I did 37 seconds on both,

1:05:49 > 1:05:51so I think I've probably peaked.

1:05:52 > 1:05:55I think you can probably get it down a few more seconds.

1:05:55 > 1:05:57I might be able to do, aye. We'll have a go.

1:05:57 > 1:06:00- Leapfrog Michel Roux at 35 seconds.- That would be nice.

1:06:00 > 1:06:05- Beat the French.- And Nic? - I think I was 40 seconds.

1:06:05 > 1:06:07So, I'd be happy if I got in the 30s, you know, as long as I

1:06:07 > 1:06:10improve on my last effort, that's heading in the right direction.

1:06:10 > 1:06:12You're in good company down there with a few.

1:06:12 > 1:06:15Tom down there as well, he's on a couple of weeks' time.

1:06:15 > 1:06:19But I have to say, Jun couldn't make two. He's a good mate of yours.

1:06:19 > 1:06:22- That's true. Absolutely.- Is he somebody that you want to beat?

1:06:22 > 1:06:25Well, I said it to him, I said, 20 seconds is a big call,

1:06:25 > 1:06:28so as I said, if I get into the 30s, improving what I've done.

1:06:28 > 1:06:31They say it's not competitive, but look at it. Right, you can

1:06:31 > 1:06:34choose what you like from the ingredients in front of you.

1:06:34 > 1:06:36It must be a three egg omelette cooked as fast as you can.

1:06:36 > 1:06:38- Look at him. - Can you get on with it?!

1:06:38 > 1:06:41You can use butter, cream, milk, but it must be a cooked,

1:06:41 > 1:06:45three egg, folded omelette, not scrambled egg. Ready?

1:06:45 > 1:06:47Time starts when I say it.

1:06:47 > 1:06:51It stops as soon as the omelette hits the plate. Three, two, one, go.

1:06:54 > 1:06:57Two different styles of making it here.

1:06:57 > 1:06:59Eggs already in the pan over here.

1:06:59 > 1:07:03But it's the way that it incorporates together that decides

1:07:03 > 1:07:05whether we get a cooked one.

1:07:05 > 1:07:08Typical Brian, we have half a tonne of butter in there.

1:07:09 > 1:07:11This is quick. It must be an omelette.

1:07:11 > 1:07:13I want it still cooked in the middle, please.

1:07:13 > 1:07:17- Baveuse in the middle, chef. - Cooked in the middle, please.

1:07:17 > 1:07:18This is quick. This is quick.

1:07:18 > 1:07:21GONG, CHEERING

1:07:21 > 1:07:24Nic. Nic, Nic, Nic.

1:07:24 > 1:07:29He's just pipped you. We'll taste this one first.

1:07:29 > 1:07:34Nicely coloured. I love it. Still butter in it. There you go.

1:07:37 > 1:07:40Not a single amount of seasoning. Not bad.

1:07:42 > 1:07:45- Brian.- Nice omelette. - It's good, actually.

1:07:48 > 1:07:50- A bit too much salt? - B plus. Yeah, bit salty.

1:07:50 > 1:07:53You tasted the salt end, not the pepper end, you twerp.

1:07:53 > 1:07:57It's like a mouthful of the Dead Sea.

1:07:57 > 1:07:58Right. Nic.

1:07:58 > 1:08:04Do you think you have beaten your time of 40 seconds?

1:08:04 > 1:08:05It's hard to say.

1:08:05 > 1:08:08I think possibly.

1:08:08 > 1:08:13I think you're quite confident. In good company down there.

1:08:13 > 1:08:16- But you have.- That's good. - How quickly have you beaten it?

1:08:16 > 1:08:18I think I'm still in the orange zone.

1:08:18 > 1:08:21- I don't think I'm in the blue zone yet.- Are you in the top ten?

1:08:21 > 1:08:25I going to say you're ahead of Mr Burton Race. Here we go.

1:08:25 > 1:08:29- If I said you were ahead of Tony Tobin as well...- That would be nice.

1:08:29 > 1:08:31- ..and James Tanner...- Oh, no!

1:08:32 > 1:08:36- But at 29 seconds.- Look at that! Well done, my boy!

1:08:36 > 1:08:39CHEERING

1:08:39 > 1:08:40Very good time.

1:08:40 > 1:08:42But Brian...

1:08:47 > 1:08:51Now. Where are you here? 37 seconds.

1:08:51 > 1:08:54- You obviously know that's been gone. - Indeed. Good.

1:08:54 > 1:08:57He's smiling over his little chops there.

1:08:57 > 1:09:01- Another Yorkshireman gets to the top.- He did it. You did it.

1:09:01 > 1:09:03Come on, we can do it.

1:09:03 > 1:09:06- Breathe in.- Gennaro is one person I know you'd like to beat.

1:09:06 > 1:09:09- I would, but I haven't.- You haven't.

1:09:09 > 1:09:12You are down here at 28 seconds.

1:09:12 > 1:09:14- Just. - CHEERING

1:09:14 > 1:09:17- Good man.- Very good.

1:09:17 > 1:09:20Just goes to prove that new hip's still keeps him moving.

1:09:25 > 1:09:27Both in the blue, well done, boys.

1:09:27 > 1:09:30Now, let's get back to the first time Iceland's Aggi Sverrisson

1:09:30 > 1:09:32came to the Saturday Kitchen hobs

1:09:32 > 1:09:35with a Scandinavian twist on a piece of salmon.

1:09:35 > 1:09:36Good to have you on the show.

1:09:36 > 1:09:39Great to have you on the show. Now, your food.

1:09:39 > 1:09:43This is like a twist on a classic Scandinavian dish?

1:09:43 > 1:09:45- Exactly.- So, what is the name of it?

1:09:45 > 1:09:49So, we're doing gravlax. With horseradish and mustard sauce.

1:09:49 > 1:09:52It was all going so well until you said horseradish, but go on.

1:09:52 > 1:09:56- I will put extra horseradish!- Thank you very much!- Cucumber. Rye bread.

1:09:56 > 1:10:01OK. I hate horseradish, by the way. Next, you want me to do the lemons?

1:10:01 > 1:10:04- Yes, lemons, for the marinade. - Peel and chop.

1:10:04 > 1:10:09- Now, the traditional way of doing gravlax...- They used to bury it.

1:10:09 > 1:10:10- Bury it?- Yes.

1:10:10 > 1:10:15- Do you still do that?- Not really, no. We do it much simpler now.

1:10:15 > 1:10:18- You've got a fridge now?! - Exactly.

1:10:18 > 1:10:21Basically, at home, maybe four days, we marinate for four days.

1:10:21 > 1:10:26- And then we eat it. But I'm doing it for one hour, one hour only.- Right.

1:10:26 > 1:10:30So, this mixture in the bottom of the tray, what is that?

1:10:30 > 1:10:35- That's salt, 50-50 salt and sugar. - Table salt, sea salt?- Table salt.

1:10:35 > 1:10:40Because it is a quick marinade and it needs to go quickly in the fish.

1:10:40 > 1:10:43Here we have some rye bread which I'm just going to seal off.

1:10:44 > 1:10:47Can you use other fish other than what you are using?

1:10:47 > 1:10:51You can use whatever you want to, really. Definitely.

1:10:51 > 1:10:55I have had this with trout, actually, which is very good.

1:10:55 > 1:10:59It's fantastic as well, trout. Especially now, sea trout, fantastic.

1:10:59 > 1:11:03- So, half, half, sugar and salt. - Half, half, sugar and salt.

1:11:05 > 1:11:07And then you do what with this?

1:11:07 > 1:11:11- This, I put in the fridge to marinate for one hour.- Right.

1:11:11 > 1:11:15- And you want me to do the cucumber next?- Please. Peel, chop.

1:11:15 > 1:11:17OK, so, what brought you, obviously,

1:11:17 > 1:11:21the food brought you over to the UK, your first place that you worked?

1:11:21 > 1:11:23Where's the first place that you worked?

1:11:23 > 1:11:28- You worked with many great chefs? - I worked with Tom Aitkens.

1:11:28 > 1:11:34Many, many years ago. Then, I worked for Marcus Waring.

1:11:34 > 1:11:39And then Mr Raymond Blanc, himself.

1:11:39 > 1:11:42Because you were with Raymond Blanc for quite some time,

1:11:42 > 1:11:44because you ended up being the head chef.

1:11:44 > 1:11:45I was there for five years.

1:11:45 > 1:11:48Five very short but very long years at the same time.

1:11:48 > 1:11:51- If that makes sense. - What did you learn from there?

1:11:51 > 1:11:55Because one thing I notice about your cooking, particularly your restaurant, there's no butter.

1:11:55 > 1:11:59- There's no butter, no cream.- Is that what you learned from Raymond?

1:11:59 > 1:12:02No, I didn't, but what I learned from La Manoir is actually, clean,

1:12:02 > 1:12:05fresh flavours, very light sauces and so on and so on.

1:12:05 > 1:12:08I was going to say, at the Manoir, these about 50 kilos a day, don't they?

1:12:08 > 1:12:11Minimum, I would say, minimum. OK, I have the salmon here.

1:12:11 > 1:12:13I have washed off the marinade.

1:12:13 > 1:12:17I'm going to put here in oil, it's about 50 degrees.

1:12:17 > 1:12:20- So was this just vegetable oil? - Now, olive oil.

1:12:20 > 1:12:23You can use extra virgin, you can also use a light olive oil.

1:12:23 > 1:12:27- It's up to you, really.- The secret of that, it is a low-temperature.

1:12:27 > 1:12:30Very low-temperature. About 50 degrees.

1:12:30 > 1:12:32The cucumber I just peeled,

1:12:32 > 1:12:36- I have deseeded and then you're going to freeze these?- Freeze it,

1:12:36 > 1:12:38yes. Why are we freezing at? Because we're cooking it.

1:12:38 > 1:12:41By freezing it, we're cooking it, actually.

1:12:41 > 1:12:45Completely different texture and it is absolutely beautiful.

1:12:45 > 1:12:48For the oil, do you ever put aromats into the oil?

1:12:48 > 1:12:51- Cinnamon or anything? - Sorry?- For the oil?

1:12:51 > 1:12:54Often, we put lemon zest, for example, lime zest.

1:12:54 > 1:12:57- Star anise or anything?- You can put whatever you want to, really.

1:12:57 > 1:13:00A quick tip, don't take a frozen tray out of the freezer with

1:13:00 > 1:13:05- wet hands. It sticks.- I'm going to do the mustard sauce.

1:13:05 > 1:13:08You're going to basically refresh these in boiling water?

1:13:08 > 1:13:11In hot water, really. In an ideal world,

1:13:11 > 1:13:16you want to put it in the fridge for two hours to let it defrost like that. Basically.

1:13:16 > 1:13:20So, basically, they go from that to like you say,

1:13:20 > 1:13:22- to then cooked.- Yes.

1:13:22 > 1:13:26So, we let these out. And we drain these out.

1:13:26 > 1:13:29Explain this, this is the dressing we have got.

1:13:29 > 1:13:32We've got Greek yoghurt. You can use light yoghurt if you want.

1:13:32 > 1:13:35Whatever you want.

1:13:35 > 1:13:39Mustard, grain mustard, sugar, we need some lemon here from you,

1:13:39 > 1:13:44- please.- So, really, when you are doing this quick one,

1:13:44 > 1:13:48- the quickness is the cooking in the oil?- Sorry?- Is that to speed it up?

1:13:48 > 1:13:52- This way of doing it? You cook it in the oil?- Yes, yes. Definitely.

1:13:52 > 1:13:55Right.

1:13:55 > 1:13:58- What else goes in the sauce? - Sugar, lemon...

1:13:58 > 1:14:00We can lose that, you don't need that.

1:14:00 > 1:14:05- Come on, you have got plenty of that.- What's this?- That's sorrel.

1:14:05 > 1:14:07- Sorrel?- My favourite. Seaweed.

1:14:07 > 1:14:10We used to eat it in front of the television

1:14:10 > 1:14:14when I was young instead of snacks or crisps or whatever.

1:14:14 > 1:14:16- Did you have rhubarb and custard sweets?- No, we didn't.

1:14:16 > 1:14:21- We just ate that. Fantastic. I love it. Do you like that?- Oh, yeah.

1:14:21 > 1:14:25That would be full of umami, though, I would imagine, that seaweed.

1:14:25 > 1:14:29It's not too salty. It comes from very clean sea. It's fantastic.

1:14:29 > 1:14:32- That's disgusting.- What do you think?

1:14:32 > 1:14:35I don't think it's going to catch on in the pub tonight.

1:14:35 > 1:14:38With pork scratchings.

1:14:38 > 1:14:42It's nice, but we have dried this out, this one.

1:14:44 > 1:14:46Are you going to put this one in here?

1:14:46 > 1:14:50It looks like the bottom of my cigar tray. Look at this.

1:14:50 > 1:14:52You dry it out in the oven and you end up with this.

1:14:52 > 1:14:56And then we just blend this in a coffee grinder.

1:14:56 > 1:14:59Yes, you end up with this lovely powder.

1:14:59 > 1:15:01It looks like, what does it look like?

1:15:01 > 1:15:04Well, you and Iceland and ash, you know?

1:15:04 > 1:15:09This ash was long before the volcano.

1:15:09 > 1:15:12I have got a new business idea for you.

1:15:12 > 1:15:14You know when you have stopped opening all these

1:15:14 > 1:15:17restaurants all over the place, go back to Iceland, really,

1:15:17 > 1:15:21nobody has actually done it yet, sell dusters.

1:15:21 > 1:15:28- Sell dusters? What's that?- It'll catch on. Right, so we blitz this.

1:15:28 > 1:15:31- Yes. This is the ash. - This is what we're looking for.

1:15:31 > 1:15:32You put this on everything.

1:15:32 > 1:15:35Everything, I put it on my desserts, I put it on my lamb,

1:15:35 > 1:15:38the lamb is obviously, they eat this day in, day out,

1:15:38 > 1:15:41so, when you see something with this as well, it is fantastic.

1:15:41 > 1:15:42Right, OK.

1:15:42 > 1:15:45This is a little cucumber salad that you're going to do as well.

1:15:45 > 1:15:49Tell us about your restaurant, Texture, it was opened by yourself?

1:15:49 > 1:15:52And my business partner, he used to be a sommelier at La Manoir

1:15:52 > 1:15:57and we opened two and half years ago. We've been extremely lucky.

1:15:57 > 1:16:01We've been very successful.

1:16:01 > 1:16:06- You got your first Michelin star in six months.- No, we didn't, actually.

1:16:06 > 1:16:10- It took us two years. - Two years!- Too long.

1:16:10 > 1:16:14- It should have been six months. - Exactly. That's what I said.

1:16:14 > 1:16:17But now, it's been very good. I don't use cream or butter.

1:16:17 > 1:16:22- Butter, I don't use.- I've got that. It's registered. Don't use butter.

1:16:22 > 1:16:24It's in there. Got it. What have we got in here?

1:16:24 > 1:16:29OK, so, mustard, vinegar, that is here. Very good vinegar.

1:16:29 > 1:16:35Mustard, salt. And dill and obviously, the ash.

1:16:39 > 1:16:46- Come on.- Just if you feel homesick. - OK, perfect. Just about ready.

1:16:46 > 1:16:48So, the salmon has been here now from 20 minutes.

1:16:48 > 1:16:52And it is fantastically cooked. It should be.

1:16:52 > 1:16:55And the best way to know if it is cooked, actually,

1:16:55 > 1:16:58or not, is actually by taking it and pushing it.

1:16:58 > 1:17:01- If you can go easily through... - Leaves flake off.

1:17:01 > 1:17:06Flakes, then you know it is cooked. So, dill on. Plenty of dill.

1:17:06 > 1:17:10- WE love our dill in Scandinavia.- And you like sorrel as well, don't you?

1:17:10 > 1:17:15- Sorrel and dill is our favourite. - And ash.- Plenty of ash.

1:17:17 > 1:17:20- So, let's go. - Let's start to plate this up.

1:17:20 > 1:17:24So, this cucumber, you have got mustard, some ash and some dill.

1:17:24 > 1:17:29- Bit of vinegar?- Yes, vinegar as well.

1:17:29 > 1:17:33So, sauce. Perfect. Cucumbers.

1:17:34 > 1:17:40Again, the food we do is very rustic, just scatter it around, basically.

1:17:40 > 1:17:44- Thrown on with finesse, we call that.- Exactly. Salmon goes here.

1:17:46 > 1:17:48And that, perfect. What am I missing?

1:17:48 > 1:17:51And then you have got your rye bread, don't forget.

1:17:51 > 1:17:54The rye bread, just going to take like that.

1:17:54 > 1:17:58- Just break it in your hands like that.- And you can cooked it in what?

1:17:58 > 1:18:02- A little bit of butter?- Olive oil! Butter? Yes! You almost got me there!

1:18:02 > 1:18:04I nearly got you, then!

1:18:04 > 1:18:08- Perfect.- Yes. More ash.

1:18:08 > 1:18:15Plenty of ash. Sorrel. There you go. And obviously, the dill.

1:18:16 > 1:18:19- Perfect. - Remind us what that is again.

1:18:19 > 1:18:24Gravlax, rye bread, horseradish sauce, cucumber.

1:18:24 > 1:18:26- And don't forget the ash. - And the ash. Plenty of it.

1:18:26 > 1:18:27Plenty of it, there you go.

1:18:33 > 1:18:37Fantastic. There you go. Right, have a seat over here.

1:18:37 > 1:18:41And you get to dive into this. Tell us what you think of that.

1:18:46 > 1:18:50- What do you reckon?- Let's see. - Are you scared of salmon?

1:18:50 > 1:18:54Am I scared of the salmon? No, I don't want to be greedy!

1:18:54 > 1:18:57There you go. What do you reckon?

1:18:59 > 1:19:02- That's just beautiful.- It's lovely, isn't it?

1:19:02 > 1:19:05- A great texture with that as well. - That's so gorgeous. - Cooking that olive oil.- Yes.

1:19:05 > 1:19:08- And with a bit of horseradish as well.- It's really dense.

1:19:08 > 1:19:10- It's lovely. - But it is really dense.

1:19:10 > 1:19:14It's not as thick as you normally get with smoky salmon taste, it's light.

1:19:19 > 1:19:23A great debut there, but hold the horseradish for me next time.

1:19:23 > 1:19:25I get that razor clams might not be everybody's cup of tea,

1:19:25 > 1:19:28and they certainly weren't for Lesley Sharp.

1:19:28 > 1:19:30She was hoping for fresh raspberries instead,

1:19:30 > 1:19:33but who can blame her? But when it came to facing Food Heaven or Food Hell,

1:19:33 > 1:19:36which one did she get? Let's find out.

1:19:36 > 1:19:39It was 3-2 to the viewing public,

1:19:39 > 1:19:42whether they wanted raspberries or razor clams.

1:19:42 > 1:19:44Raspberries, of course, your Food Heaven.

1:19:44 > 1:19:48Razor clams were the Food Hell, so you were looking good.

1:19:48 > 1:19:51- We just needed these guys to support you.- Sorry, Leslie.

1:19:51 > 1:19:53- But unfortunately, they didn't, neither of them.- OK.

1:19:53 > 1:19:56- They swung the vote the other way. - That's so mean.

1:19:56 > 1:19:59You've got razor clams. This should be interesting.

1:19:59 > 1:20:00There you go, you have got this one.

1:20:00 > 1:20:03So, to cook the razor clams, the bit that you don't like, I'm going

1:20:03 > 1:20:06to get rid of that, the cooking side of that first of all.

1:20:06 > 1:20:09We need some white wine. If you can chop me the leeks first of all.

1:20:09 > 1:20:13White wine, straight into the pan, first of all. These are the clams.

1:20:13 > 1:20:17You can cook them in white wine or you can steam them.

1:20:17 > 1:20:20The reason for this is you want to make sure that you get

1:20:20 > 1:20:22rid of all of the grit in there.

1:20:22 > 1:20:24Or sand, mainly.

1:20:24 > 1:20:28So, they go straight in. Should I cover them over at that stage?

1:20:28 > 1:20:31- No, no, that's fine. That's fine. - But they go in there.

1:20:31 > 1:20:33So the idea is that you cook them very quickly,

1:20:33 > 1:20:36because you don't want them to be too rubbery.

1:20:36 > 1:20:37But a little bit of white wine.

1:20:37 > 1:20:40We'll keep the juices from this as well, so, they will cook

1:20:40 > 1:20:43in literally no more than about a minute and a half, two minutes.

1:20:43 > 1:20:45At the same time, we will prepare the leeks

1:20:45 > 1:20:49and shallots which we have got here. Some leek here as well.

1:20:49 > 1:20:53A little bit of thyme there also. Take these clams out

1:20:53 > 1:20:58and utilise the meat from this as well.

1:20:58 > 1:21:00Some leeks in there as well.

1:21:00 > 1:21:03So this is like a little very, very quick pie,

1:21:03 > 1:21:05I suppose but with no mashed potato.

1:21:05 > 1:21:10But you're using the base of it, which is leeks, which we got there.

1:21:10 > 1:21:13And then I want you to dice the brioche for me as well.

1:21:13 > 1:21:16You can do the brioche, Angela.

1:21:16 > 1:21:19You're not keen on leeks either, are you?

1:21:19 > 1:21:22Well, when they are all sort of long and slippery, it is

1:21:22 > 1:21:25the texture rather, you know, you can...

1:21:25 > 1:21:27We'll try and convince you otherwise.

1:21:27 > 1:21:31Like that, it's fine, it's when they're slimy.

1:21:31 > 1:21:33I think this dish, I think you might like it.

1:21:33 > 1:21:37- Can't believe this.- What are we doing with that? No, not in there.

1:21:37 > 1:21:39We just need some shallots first. They go in the pan.

1:21:39 > 1:21:43- Hold on to the leeks. Touch of butter.- I had some prepared earlier.

1:21:45 > 1:21:48- They can go in there. - All of these?- Straight in.

1:21:48 > 1:21:54In with the leeks. If you can dice me the brioche.

1:21:54 > 1:21:58If you can fry that off in this pan over here.

1:21:59 > 1:22:05Can you get the batter, please? Come on, let's get moving.

1:22:05 > 1:22:10Change that printer roll, come on, Lawrence, let's go.

1:22:10 > 1:22:14Then we have got our... These are ready.

1:22:14 > 1:22:17All we do now is we drain these off.

1:22:17 > 1:22:22And do you know they're ready because the clam shells have opened?

1:22:22 > 1:22:24They're all open. All open.

1:22:24 > 1:22:27So, we're going to give it to the guys over here.

1:22:27 > 1:22:29They're going to make or rather take

1:22:29 > 1:22:33and keep the juice out of this as well, but let it settle as well.

1:22:33 > 1:22:36So, just going to transfer this over to here.

1:22:36 > 1:22:40Go with our leeks and every thing else.

1:22:42 > 1:22:48- That's going to go on there.- That's it. Give me the rubbish jobs.

1:22:48 > 1:22:52And we take a little bit of chopped thyme in there.

1:22:52 > 1:22:55Some double cream.

1:22:55 > 1:23:02Just a little bit. Some liquor. A little bit of this liquor as well.

1:23:02 > 1:23:05Keep some of that. That's good flavour in there.

1:23:05 > 1:23:09Don't want to stir it too much. Just a little bit of that.

1:23:09 > 1:23:12We've got the thyme, the leeks, everything else in there.

1:23:12 > 1:23:14Some chopped parsley.

1:23:14 > 1:23:22- Hot.- Does that need...?- That is probably burning, probably.

1:23:22 > 1:23:27We've got some boiling water for the peas as well.

1:23:27 > 1:23:29Just a little bit of chopped parsley,

1:23:29 > 1:23:31this can all be done in advance.

1:23:31 > 1:23:34I'm going to do this and serve this straightaway.

1:23:34 > 1:23:36You can actually just get away with this, it is

1:23:36 > 1:23:40just a vegetable dish as well which is just the leeks.

1:23:40 > 1:23:44Salt. Some black pepper.

1:23:46 > 1:23:50We've got a little pots here. And some black pepper.

1:23:50 > 1:23:54The leeks don't take very long to cook if you cook them like this.

1:23:54 > 1:23:57- If you cut them nice and thin.- Yes. - They don't take very long.

1:23:57 > 1:24:00And then right now, just add that when we have got our meat.

1:24:00 > 1:24:03We'll wait until we have got our meat.

1:24:03 > 1:24:05Right, so the razor clams are being cut up small.

1:24:05 > 1:24:09- Yes, so you don't see them. - They want to be like this.

1:24:09 > 1:24:12You could do your dish with that, wonderful.

1:24:12 > 1:24:13Is that how you always serve them?

1:24:13 > 1:24:16You never serve them in a sort of sausage thing?

1:24:16 > 1:24:19You can do, but you have to take away or discard all of this bit,

1:24:19 > 1:24:21so you generally always take them

1:24:21 > 1:24:24- out of the shell and clean them. - Right.

1:24:24 > 1:24:26They catch them on the beach, whereas the tide goes out,

1:24:26 > 1:24:30they fill the holes full of water and they come up and you grab them.

1:24:30 > 1:24:34- So you see all the big bubbles on the beach.- There you go.

1:24:34 > 1:24:37Walking around with jugs of water,

1:24:37 > 1:24:41because they're putting salt water back into the holes and they pop up.

1:24:41 > 1:24:44- I didn't know that you got that stuff.- A little bit more there.

1:24:46 > 1:24:51So, we have got our leeks and clams.

1:24:51 > 1:24:55Do you want the peas in yet, or not?

1:24:55 > 1:24:58No, not yet, not yet. And a little bit of the brioche.

1:24:58 > 1:25:01If you can grab me some of the brioche, please.

1:25:01 > 1:25:03It is already toasted.

1:25:03 > 1:25:06- The toast is done.- There we go, we have got the cheese.

1:25:06 > 1:25:08So this is where you don't have to but the clams in,

1:25:08 > 1:25:11but a little air of brioche in there would be great.

1:25:11 > 1:25:16That is enough, thank you. Top that off with more of the clams.

1:25:16 > 1:25:19A little bit more brioche and some of the cheese on the top,

1:25:19 > 1:25:23- so you fill it quite full. - I will clean up the mess.

1:25:23 > 1:25:28- Thank you, Lawrence.- This is a great sort of vegetable dish as well.

1:25:28 > 1:25:32You can just omit the clams.

1:25:32 > 1:25:36- So, plenty of cheese on the top. - It's like a posh fish pie.

1:25:36 > 1:25:41That can go in there. Plenty of cheese. Don't be shy.

1:25:42 > 1:25:45- Do not be southern about it! - There you go.

1:25:45 > 1:25:48They go straight under there.

1:25:48 > 1:25:51They want about one minute just to basically griddle nicely.

1:25:51 > 1:25:55- Where have the peas gone? - Beside you, chef.

1:25:55 > 1:25:59Thank you very much. So, frozen peas. Straight in.

1:25:59 > 1:26:05Almost with frozen peas, straight in and out. That's the key to these.

1:26:05 > 1:26:10A bit of salted water as well. And we can just lift these out.

1:26:10 > 1:26:13Because you make these in advance, you see, and then topped them

1:26:13 > 1:26:16- with cheese, not that you're ever going to do razor clams.- I am!

1:26:16 > 1:26:18- Yeah!- Good on you.

1:26:18 > 1:26:21- But they're not very expensive, are they?- No, not at all.

1:26:21 > 1:26:24Not a lot of money. So, they just get drained off.

1:26:24 > 1:26:27The secret is, you don't want to overcook them,

1:26:27 > 1:26:30otherwise they go wrinkly. There you go. A little bit of that.

1:26:30 > 1:26:35- Bit of butter.- Of course! The ratio,

1:26:35 > 1:26:39about one-to-one of butter in there.

1:26:39 > 1:26:42- Fine by me.- Proper kick in. - Just warm that up.

1:26:44 > 1:26:50Hopefully, under the grill here, they should be ready. Yes, they are.

1:26:52 > 1:26:59- So, these just want to just melt. - Look at those. Delicious.- Get in.

1:26:59 > 1:27:05- Perfect.- Nice and simple. Going to lift that off.

1:27:05 > 1:27:09Could do with another 30 seconds, but they're all right.

1:27:09 > 1:27:12And then of course, you've got the peas,

1:27:12 > 1:27:18- or you've got butter with a bit of peas.- All adds to the flavour.

1:27:18 > 1:27:22- Beautiful.- And I'll leave you to dive in.- After you.- Wow.

1:27:22 > 1:27:25To go with this, we have chosen, you can say this,

1:27:25 > 1:27:28- because you like this sort of stuff. - Oh, so, to go with this, we have

1:27:28 > 1:27:33chosen the Lamberhurst Estate Bacchus Reserve 2000, from Marks & Spencer's, how much?! £11.99.

1:27:33 > 1:27:38- This is one of my favourite wines. It's delicious.- What do you think?

1:27:38 > 1:27:42- Delish.- It's nice, isn't it? - We have got a convert.

1:27:42 > 1:27:44The secret is, don't add too much salt.

1:27:44 > 1:27:46Remember that seafood is quite salty, but very, very simple.

1:27:46 > 1:27:48That looks great.

1:27:52 > 1:27:55Delish indeed, I am glad you are convert, Leslie.

1:27:55 > 1:27:57That's all we've got time for today.

1:27:57 > 1:27:59If you want to try to cook any of the food you have

1:27:59 > 1:28:01seen today, you can find all of the studio

1:28:01 > 1:28:05recipes on our website, go to bbc.co.uk/recipes.

1:28:05 > 1:28:08There are loads of amazing ideas on there to choose from,

1:28:08 > 1:28:11so have a great weekend and I'll see you very soon. Bye for now.