Episode 142

0:00:02 > 0:00:04Good morning. You're in the perfect place for first class cooking.

0:00:04 > 0:00:06This is Saturday Kitchen Best Bites.

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

0:00:28 > 0:00:30Don't go anywhere for the next 90 minutes because

0:00:30 > 0:00:33there's loads of great food, chefs and celebrities on the programme.

0:00:33 > 0:00:35Coming up on today's show,

0:00:35 > 0:00:40Hairy Biker Si King demonstrates his cheffy side, he flambes langoustines

0:00:40 > 0:00:43in a whisky sauce and serves them with a dill and potato cake,

0:00:43 > 0:00:47a micro salad with a citrus dressing. Very fancy.

0:00:47 > 0:00:51Atul Kochhar creates a delicious wild mushroom and sweetcorn biryani.

0:00:51 > 0:00:55He serves the amazing dish with a blackberry raita

0:00:55 > 0:00:56and sauteed wild mushrooms.

0:00:56 > 0:00:59And we get all Spanish with Jose Pizarro as he cooks up

0:00:59 > 0:01:04probably the best tapas we've ever had in the Saturday Kitchen studio.

0:01:04 > 0:01:07He deep-fries chicken wings with some chilli and garlic

0:01:07 > 0:01:11and serves it with the best ham in the world with peas and egg.

0:01:11 > 0:01:15And Blur band member Alex James faced his Food Heaven or Food Hell.

0:01:15 > 0:01:17Would he get his Food Heaven - artichokes? With my artichoke

0:01:17 > 0:01:21and three cheese pizza made with his very own home-made cheese.

0:01:21 > 0:01:23Or would he get his dreaded Food Hell - rice?

0:01:23 > 0:01:27With my version of a Moroccan spiced rice-coated chicken

0:01:27 > 0:01:28and a preserved lemon salad.

0:01:28 > 0:01:31And you can find out what he gets to eat at the end of today's show.

0:01:31 > 0:01:34But first Adam Byatt is here to tell us exactly why

0:01:34 > 0:01:38we should all get very excited about the glorious 12th August.

0:01:38 > 0:01:40Well, we might be, but grouse might not.

0:01:40 > 0:01:42- Great to have you back. - Thanks, James.

0:01:42 > 0:01:45Something seasonal as well, very, very seasonal.

0:01:45 > 0:01:47People have been talking about this quite a lot.

0:01:47 > 0:01:49Grouse, 12th August, they're in.

0:01:49 > 0:01:52For me I wait a couple of weeks and I give it until September.

0:01:52 > 0:01:54For me I think they're better in September.

0:01:54 > 0:01:57These are wild grouse, you know, they cost a pretty penny

0:01:57 > 0:01:59so they need to be treated properly.

0:01:59 > 0:02:02The gamekeeper said that because the fat ones get shot first.

0:02:02 > 0:02:05- Possibly right, yeah.- And then the quick ones get shot later.

0:02:05 > 0:02:07I mean, the glorious 12th, of course, is the season.

0:02:07 > 0:02:10- Yeah.- Great flavour but actually these are quite expensive,

0:02:10 > 0:02:11these little fellas.

0:02:11 > 0:02:14They are a lot of money but these are a really distinctive flavour.

0:02:14 > 0:02:17People say game is really gamey and it's not generic, you know?

0:02:17 > 0:02:20Grouse has a really distinctive flavour of its own.

0:02:20 > 0:02:22What's going with it, then?

0:02:22 > 0:02:25We're going to do it with some blackberries. It's no big surprise

0:02:25 > 0:02:26that blackberries go great with grouse

0:02:26 > 0:02:28because that's the time of year.

0:02:28 > 0:02:32They eat the blackberries in the hedgerows and that's what they...

0:02:32 > 0:02:35- So they work really well with blackberries.- OK.

0:02:35 > 0:02:37Put a little bit of bacon over the top

0:02:37 > 0:02:40and all that does is help keep it nice and moist actually.

0:02:40 > 0:02:42It's often done a lot with game birds, little bit of bacon on.

0:02:42 > 0:02:46Yeah, it just keeps the bird really moist which is important.

0:02:46 > 0:02:48So we tie the legs up like that.

0:02:48 > 0:02:51The reason I'm tying it is not just because it's sort of fancy

0:02:51 > 0:02:55but the reason we tie it is to create and make sure that it's

0:02:55 > 0:02:57as thick at the leg end as it is at the breast end

0:02:57 > 0:02:59so the whole thing is more even, more even cooking.

0:02:59 > 0:03:01- Cooks evenly.- That's right, yeah.

0:03:01 > 0:03:04That's it, slice the shallots for me, going to cook with them.

0:03:04 > 0:03:07Adam, you could also probably infuse the grouse with heather.

0:03:07 > 0:03:12Yeah, you could put some heather inside, fresh thyme, yeah.

0:03:12 > 0:03:14That'll be on Trinity's Restaurant later.

0:03:14 > 0:03:17He's recorded that one, got that one.

0:03:17 > 0:03:20Any more ideas? We need a dessert.

0:03:22 > 0:03:25I like that.

0:03:25 > 0:03:29So we've got the coriander salt going on, so I like that too.

0:03:29 > 0:03:31That's it.

0:03:31 > 0:03:33Put oil in a nice, hot pan.

0:03:33 > 0:03:36Season the bird inside as well, really important,

0:03:36 > 0:03:38inside and out, all over.

0:03:38 > 0:03:40Season there. You just want to...

0:03:40 > 0:03:44- On the leg side first, get it in there, push it down.- Yeah.

0:03:44 > 0:03:47- Push the legs down like that. Let's get rid of all this.- There you go.

0:03:47 > 0:03:50Now you want me to separate the egg whites, do you?

0:03:50 > 0:03:52Yes, please, because what we're going to do...

0:03:52 > 0:03:55- This is quite a... - This is a very, well, it's not...

0:03:55 > 0:03:57I say it's a cheffy thing but it's often done a lot with fish.

0:03:57 > 0:03:59We've done it on the show before.

0:03:59 > 0:04:03Yeah, fish and we've just taken it, adapted it to vegetable really.

0:04:03 > 0:04:05Celeriac is a fantastic vegetable.

0:04:05 > 0:04:09People can get a little bit lost with the celeriac, I find,

0:04:09 > 0:04:12but it's a fantastic vegetable to serve all year round,

0:04:12 > 0:04:14roasted, mashed.

0:04:14 > 0:04:17It's great raw, isn't it? Celeriac remoulade being the most famous.

0:04:17 > 0:04:18We make a great celeriac coleslaw.

0:04:18 > 0:04:21- Yep.- And this is just a little bit different.

0:04:21 > 0:04:23This is a salt-baked celeriac.

0:04:23 > 0:04:25So we all we do is take some egg white, straight egg white,

0:04:25 > 0:04:27chopped rosemary.

0:04:27 > 0:04:29Can you chop that a little bit finer for me?

0:04:31 > 0:04:35- It's been a while, hasn't it, James? - It's been a while.

0:04:35 > 0:04:39Some salt in there. Lots of salt. Just your normal table salt.

0:04:39 > 0:04:41- Is that fine enough? - A little spatula.

0:04:41 > 0:04:44That's beautiful, yeah, that'll do.

0:04:44 > 0:04:46- There you go.- That's it.

0:04:46 > 0:04:47And we just mix that together.

0:04:47 > 0:04:50It ends up a bit like wet sand, to be honest,

0:04:50 > 0:04:53bit like that sort of thing so we just mix that together.

0:04:53 > 0:04:55Now your restaurant itself,

0:04:55 > 0:04:58anybody that's not heard of it, Clapham Common?

0:04:58 > 0:05:01That's right, in the old town in Clapham there, yeah.

0:05:01 > 0:05:03Lunch turns into dinner, would that be right?

0:05:03 > 0:05:06- Or changes, the restaurant sort of changes.- Eh?

0:05:06 > 0:05:09Well, you know what I mean? I've been there, it's like lighter

0:05:09 > 0:05:12and then in the evening it's more formal.

0:05:12 > 0:05:14Yeah, but we have a lunch menu that's...

0:05:16 > 0:05:19- You know, a lighter, simpler lunch menu, yeah.- Yep.

0:05:19 > 0:05:23Then in the evening we run a straight a la carte menu and tasting menus.

0:05:23 > 0:05:26So this goes in the oven yet or not? Oh, you've got the blackberries.

0:05:26 > 0:05:29- Just a couple of minutes first. - OK.- That's it.

0:05:29 > 0:05:30I'll take the one out of the oven

0:05:30 > 0:05:33but you've mixed that together with a paste, yeah?

0:05:33 > 0:05:36Into a little paste and what we do, over the top of the whole celeriac,

0:05:36 > 0:05:39it looks like a lot of salt, but all this is going to turn...

0:05:39 > 0:05:41- Looks like a lot of salt!- Yeah. - But it's going to turn into a crust.

0:05:41 > 0:05:44- Let's lift it over here, so you can see what you're doing.- OK.

0:05:44 > 0:05:48I think you guys have got too much time on your hands to be doing this.

0:05:48 > 0:05:49No, no, no. This looks all a bit hard

0:05:49 > 0:05:52- but what happens at the other end of it...- It's the flavour, isn't it?

0:05:52 > 0:05:55- The flavour you're after.- Yeah, it penetrates right through

0:05:55 > 0:05:57into the celeriac and do you know what the salt does?

0:05:57 > 0:05:59It draws out the moisture,

0:05:59 > 0:06:02so actually the celeriac can be quite wet.

0:06:02 > 0:06:04Pack it on really nice and tight.

0:06:04 > 0:06:09There we go. And that wants to go in the oven for about three weeks.

0:06:09 > 0:06:11If I had a carrot and a bit of coal.

0:06:14 > 0:06:17- Have you got the other one? - Yeah, I've got the other one.

0:06:17 > 0:06:19How long's that go in there for, then?

0:06:19 > 0:06:21- It wants about an hour and a half to an hour 45.- I'll put this in.

0:06:21 > 0:06:24I've got to put some stock in there, James.

0:06:24 > 0:06:27- Blackberries? - Blackberries are in there.

0:06:27 > 0:06:29Little bit of brown chicken stock.

0:06:29 > 0:06:32- Is that all right?- Beautiful. That pan's hot, by the way.

0:06:32 > 0:06:34This goes in for how long?

0:06:34 > 0:06:37- That wants about ten minutes, James. - Ten minutes?- Yep.

0:06:37 > 0:06:39- And the celeriac? - Ten minutes at 190

0:06:39 > 0:06:45and the celeriac wants to see about an hour and 45 at 200.

0:06:45 > 0:06:49So yeah, it takes a long time, but lovely thing to do for your roast.

0:06:49 > 0:06:50There you go.

0:06:50 > 0:06:53Now keep this bacon, if you leave this bacon here...

0:06:53 > 0:06:55What, you just serve it like that?

0:06:55 > 0:06:59- You wait until you taste it. - Do you serve it like that or what?

0:06:59 > 0:07:02No, no, no. All you need to do now is cut the top off.

0:07:02 > 0:07:06I was going to put a sparkler in it now, there you go.

0:07:06 > 0:07:07Don't be nervous.

0:07:10 > 0:07:13- We could put a candle in it. - It's great, isn't it?- Yeah.

0:07:13 > 0:07:16In the middle of the table, what a lovely thing to share at the table.

0:07:16 > 0:07:19- Yeah.- This stock, James, this sauce that's all come out,

0:07:19 > 0:07:22left in the blackberries, this is our sauce, right?

0:07:22 > 0:07:26Now this is all those juices from the grouse gone inside there.

0:07:26 > 0:07:28- Now I mentioned the restaurant... - And the blackberries.

0:07:28 > 0:07:32..You have been given quite a prestigious title recently.

0:07:32 > 0:07:35We were listed this week on the Hardens Guide which is,

0:07:35 > 0:07:40you know, extremely reputable food guide that comes out every year,

0:07:40 > 0:07:42in the top ten restaurants in London

0:07:42 > 0:07:45- which, you know, is a fantastic achievement...- Well done, you.

0:07:45 > 0:07:48Yeah, you can all clap now if you like, it's up to you.

0:07:49 > 0:07:52I'm too busy playing here.

0:07:52 > 0:07:56- But no, it's fantastic, James, really great for the restaurant.- It is.- Yep.

0:07:56 > 0:07:57Great for the team as well.

0:07:57 > 0:07:59Great for the team and we're in great company.

0:07:59 > 0:08:02- There's a lot of restaurants in London.- Exactly.

0:08:02 > 0:08:04What are you doing here? Just taking it off the bone?

0:08:04 > 0:08:07- I'm taking both breasts off the bone, taking the legs off first.- Yeah.

0:08:07 > 0:08:10Take that off and we're going to dice a little bit of the bacon

0:08:10 > 0:08:12which was on the back and pop that through...

0:08:12 > 0:08:14You don't use the little legs but you use the thighs?

0:08:14 > 0:08:16I don't use the drumstick at the end but I use the thigh.

0:08:16 > 0:08:19I also don't serve the skin, I'm not a big fan of the skin.

0:08:19 > 0:08:22- What am I doing here? Chopping that off?- Yeah, like an egg.

0:08:22 > 0:08:24Take the top off, that's it.

0:08:24 > 0:08:26Take your top off. There we go.

0:08:26 > 0:08:29- Take your top off. - I actually understood that.

0:08:29 > 0:08:32- Not you.- Look at that. Happy with that?- Yeah, I'm happy with that.

0:08:32 > 0:08:36- Spoon?- Spoon.- Mix it all around. - Spoon, mix it around.

0:08:38 > 0:08:42- But you do...don't you do beetroot like this as well?- We do, yeah.

0:08:42 > 0:08:44- Surely you can use other veg, so... - He will be.

0:08:44 > 0:08:50We cook whole beetroots raw in salt in Le Creuset

0:08:50 > 0:08:53and then you take them out and it all goes crust like that

0:08:53 > 0:08:57and you just peel them and the salt permeates through the beetroot.

0:08:57 > 0:09:00- It's delicious.- You can also infuse, like I've done there,

0:09:00 > 0:09:04you can infuse a salt crust as well so you get lovely flavours through.

0:09:04 > 0:09:05That's a good tip actually.

0:09:05 > 0:09:08Yeah, I just chop the... you can take that, Sat.

0:09:08 > 0:09:11- I'll just chop the bacon up. - It's 4-1.- Yeah.

0:09:13 > 0:09:14Right, we chop the bacon up.

0:09:14 > 0:09:17Now, as well as this, your book's going well?

0:09:17 > 0:09:19Yeah, book's selling really well.

0:09:19 > 0:09:22Talking about starting the second one later on in the year

0:09:22 > 0:09:24which will be fantastic, but this one's selling brilliantly

0:09:24 > 0:09:26and yeah, really happy with it actually.

0:09:26 > 0:09:29So what do I do with this now? Just leave it?

0:09:29 > 0:09:31That's it. What we're going to do now,

0:09:31 > 0:09:35- add a little bit of lovely rich olive oil into there, all right?- OK.

0:09:35 > 0:09:37You don't want any butter in that?

0:09:37 > 0:09:40- You could add a little bit of truffle oil.- Right.

0:09:40 > 0:09:43I like the oil thing, this is kind of classic, it's a really...

0:09:43 > 0:09:46I know what you mean with the butter and I know what you're like with

0:09:46 > 0:09:51the butter, but for me actually, I just want it to be a bit oily.

0:09:51 > 0:09:54- Happy with that?- Yeah, really lovely. Beautiful.- That's it.

0:09:54 > 0:09:57- Right, we're ready to serve. - Yeah, we are, yeah. Bring that over.

0:09:57 > 0:10:02- So spoon that onto the plate like that.- That looks great, doesn't it?

0:10:02 > 0:10:05If you put that in the middle of the table...

0:10:05 > 0:10:07You'll look a bit odd going to the supermarket

0:10:07 > 0:10:10- and buying all that salt though. - Yeah, I know.

0:10:10 > 0:10:14All right in the winter, people think you'll put it on your path.

0:10:16 > 0:10:17Season the...

0:10:17 > 0:10:20- Season the grouse a little bit.- Yep.

0:10:20 > 0:10:21Bit of seasoning on there.

0:10:21 > 0:10:23Yeah, season the grouse underneath

0:10:23 > 0:10:26cos they haven't had any seasoning, it's quite important.

0:10:26 > 0:10:28Pop a little thigh on there at the bottom

0:10:28 > 0:10:31and then we use our lovely cooking juices.

0:10:31 > 0:10:34- That pan's a wee bit hot. - There you go.- Thank you.

0:10:34 > 0:10:35That's it. Lovely cooking juices.

0:10:35 > 0:10:38That's just natural cooking juices, a tiny bit of brown chicken stock.

0:10:38 > 0:10:40We don't use veal stocks and stuff,

0:10:40 > 0:10:42we just tend to cook like this really.

0:10:42 > 0:10:45Little vinaigrettes and sauces that are all cooked in the pan.

0:10:45 > 0:10:49Some fresh blackberries in there, the lovely shallots, some thyme and

0:10:49 > 0:10:53I've just monteed it or put a little butter in the end just to give it...

0:10:53 > 0:10:56- Yes, you see.- Just a little bit. - It got in there.

0:10:59 > 0:11:00Remind us what dish that is again.

0:11:00 > 0:11:04That's roast grouse, salt-baked celeriac and blackberries.

0:11:04 > 0:11:06How fantastic does that look?

0:11:11 > 0:11:14There you go. Right, over here, Adam.

0:11:14 > 0:11:16You get to dive into this

0:11:16 > 0:11:19after that celeriac's been in the oven for about a fortnight.

0:11:19 > 0:11:21Yeah.

0:11:21 > 0:11:24But, I mean, fantastic. Great flavour from that as well.

0:11:24 > 0:11:27I think so. The way it dries it out is great for me.

0:11:27 > 0:11:29It just makes it a bit more intense, the flavour.

0:11:29 > 0:11:31I've cooked sea bass like that but the flavour is fabulous.

0:11:31 > 0:11:34I like the idea, like family serving, that's brilliant.

0:11:34 > 0:11:36We do it in the restaurant as a family thing

0:11:36 > 0:11:39- in the middle of the table. - There's no washing up either.

0:11:39 > 0:11:41- No washing up? - Like a bowl in itself.

0:11:41 > 0:11:44That's Heidi's method of cooking, no washing up, that'll do,

0:11:44 > 0:11:45we'll have a bit of that.

0:11:45 > 0:11:47What do you reckon?

0:11:47 > 0:11:50- It's gorgeous. So tart with blackberries.- Nice?- Beautiful.

0:11:50 > 0:11:53Definitely not going to be some for all of you.

0:11:53 > 0:11:55It's not going to get to Sat, I know this one.

0:11:59 > 0:12:01That's a great way to serve celeriac.

0:12:01 > 0:12:05Coming up, I make my controversial take on a Victoria sponge

0:12:05 > 0:12:07with strawberry jam for Dawn Steele,

0:12:07 > 0:12:12after Rick Stein shares a recipe not for fish, but a great curried lamb.

0:12:12 > 0:12:15I'm in near Yorkshire near Wakefield.

0:12:15 > 0:12:18You know I'm fascinated by signs that sing the praises

0:12:18 > 0:12:20of a particular community.

0:12:20 > 0:12:23In this case rhubarb because the village of Carlton

0:12:23 > 0:12:27lies at the very centre of the country's rhubarb production.

0:12:27 > 0:12:29The word rhubarb sounds so comical,

0:12:29 > 0:12:32it's like something from The Goon Show.

0:12:32 > 0:12:35But the Oldroyd family take this fruit - or is it a vegetable? -

0:12:35 > 0:12:37very seriously indeed.

0:12:41 > 0:12:45This particular variety of rhubarb is called Timperley Early

0:12:45 > 0:12:47and like the name rhubarb,

0:12:47 > 0:12:52it's got such a sort of British feel to it and I just love rhubarb.

0:12:52 > 0:12:57I just think my favourite pudding of all time is rhubarb crumble

0:12:57 > 0:13:00so I just had to come here to see where it's grown.

0:13:02 > 0:13:07- And now the secret world.- Oh, wow. It looks really weird.

0:13:07 > 0:13:12It's like sort of a ghostly host of rhubarb, they're so pale.

0:13:12 > 0:13:16So, Jenny, why did this forcing of rhubarb happen sort of only here

0:13:16 > 0:13:18in this part of Yorkshire?

0:13:18 > 0:13:20It came to Yorkshire in 1877

0:13:20 > 0:13:24and it became known as the rhubarb triangle, the centre of the world...

0:13:24 > 0:13:27- Like the opium triangle? - ..for rhubarb production.

0:13:27 > 0:13:31And you'd get lost here as you get absorbed into the sheds,

0:13:31 > 0:13:34but it was immensely important.

0:13:34 > 0:13:36It was a major industry at its time.

0:13:36 > 0:13:39Links, everything fit together perfectly,

0:13:39 > 0:13:42you've got the soil that was perfect for rhubarb production,

0:13:42 > 0:13:45the links with the coal industry

0:13:45 > 0:13:47obviously gave us the power to heat the sheds

0:13:47 > 0:13:52- and the shoddy which is...- Shoddy?

0:13:52 > 0:13:55It's a by-product of the woollen industry.

0:13:55 > 0:13:57At the carding and combing process,

0:13:57 > 0:14:00you get woollen debris being taken out

0:14:00 > 0:14:05and as the wool decays, it releases high amounts of nitrogen.

0:14:05 > 0:14:07The rhubarb loves nitrogen

0:14:07 > 0:14:12and it maintains this energy store within the root.

0:14:12 > 0:14:14I mean, you just speak so wonderfully,

0:14:14 > 0:14:18passionately about rhubarb, why does it mean so much to you?

0:14:18 > 0:14:21It's been immensely important to our family obviously.

0:14:21 > 0:14:22I've grown up with rhubarb

0:14:22 > 0:14:25and it's something I think that gets in your blood.

0:14:25 > 0:14:27Is it true you can hear it growing?

0:14:27 > 0:14:30Yes, when they're triggered into growth

0:14:30 > 0:14:34and the first leaf bursts out of that bud for the first time,

0:14:34 > 0:14:37it then can grow at an inch a day,

0:14:37 > 0:14:40so you hear the creaking of the sticks as they grow,

0:14:40 > 0:14:44so put that in a dark, candle-lit environment

0:14:44 > 0:14:50and it's an eerie, secret world of what's happening here.

0:14:51 > 0:14:55Rhubarb crumble, it's about as British as you can get actually.

0:14:55 > 0:14:58Call me old-fashioned, call me what you like

0:14:58 > 0:15:00but I like rhubarb crumble in the winter

0:15:00 > 0:15:02with a beef or a roast duck

0:15:02 > 0:15:05and I like gooseberry fool in the summer

0:15:05 > 0:15:07after the poached salmon and the mayonnaise.

0:15:07 > 0:15:11But actually I find something like rhubarb crumble is a real test

0:15:11 > 0:15:15of a good cook cos we all know what rhubarb crumble should taste like

0:15:15 > 0:15:19and therefore the little nuances of what you do

0:15:19 > 0:15:21with your rhubarb crumble are so important.

0:15:21 > 0:15:24I mean, if you're making a sort of Thai stir-fry, I mean nobody knows

0:15:24 > 0:15:27what to judge it by, but they certainly do with rhubarb crumble.

0:15:27 > 0:15:31So I really take care when I'm making mine.

0:15:31 > 0:15:33First of all you need to add some sugar,

0:15:33 > 0:15:37just enough so it's moreishly, but no clawingly tart

0:15:37 > 0:15:39then a tablespoon or so of flour.

0:15:39 > 0:15:43This makes the liquid a little bit viscous which is very pleasing.

0:15:43 > 0:15:47The crumble topping, you start by making shortcrust pastry

0:15:47 > 0:15:49but there's a lot more butter in it

0:15:49 > 0:15:52so it always ends up a little bit more lumpy

0:15:52 > 0:15:54than the granular texture of shortcrust.

0:15:54 > 0:15:57Then sugar, it needs to be quite sweet.

0:15:57 > 0:16:02Into the pie dish goes the rhubarb, flour and sugar and then the topping.

0:16:02 > 0:16:05I find the easiest way to distribute the topping

0:16:05 > 0:16:09is with your fingers, then just give it a little shake like that

0:16:09 > 0:16:12and into a hot oven for about 45 minutes.

0:16:13 > 0:16:16What I really like about a good crumble is the way

0:16:16 > 0:16:19that as it crisps up the top, it sort of splits

0:16:19 > 0:16:22and you can see the sort of rhubarb welling up

0:16:22 > 0:16:25from underneath and you've got that lovely smell of butter

0:16:25 > 0:16:29and cooked flour and the slightly sour smell of the rhubarb.

0:16:29 > 0:16:32It's, you know, it's the stuff of Sunday lunches really.

0:16:32 > 0:16:34This is one of my desert island dishes,

0:16:34 > 0:16:37particularly with clotted cream

0:16:37 > 0:16:40which melts into the hot crumble so lusciously.

0:16:40 > 0:16:43I've heard this story about Albert Roux.

0:16:43 > 0:16:45When he interviews a chef for a job,

0:16:45 > 0:16:48he'll say, "Right, just fry me an egg."

0:16:48 > 0:16:54And...because you can tell so much from how a chef fries an egg.

0:16:54 > 0:16:59As far as I'm concerned, I think I'd say, "Make me a rhubarb crumble."

0:17:01 > 0:17:05Not far away is Bradford, a haven for Indian food.

0:17:05 > 0:17:08Curry has become one of the nation's favourite dishes

0:17:08 > 0:17:09and a must for this series

0:17:09 > 0:17:13because it's now as British as roast beef and Yorkshire pudding.

0:17:13 > 0:17:18This is a statue to JB Priestley, a writer and a native of Bradford.

0:17:18 > 0:17:21He's having a bit of a resurgence at the moment.

0:17:21 > 0:17:23Wrote a book called An English Journey

0:17:23 > 0:17:27which was written in 1933 but still very relevant today.

0:17:27 > 0:17:33But I love this piece on the base of the statue written by JB Priestly.

0:17:33 > 0:17:37It says, "Lost in its smoky valley among the Pennine hills,

0:17:37 > 0:17:43"bristling with tall mill chimneys, with its face of blackened stone,

0:17:43 > 0:17:47"Bruddersford", well, that's obviously Bradford,

0:17:47 > 0:17:52"is generally held to be an ugly city and so I suppose it is

0:17:52 > 0:17:57"but it's always seemed to me to have a kind of ugliness

0:17:57 > 0:18:00"that could not only be tolerated but often enjoyed.

0:18:00 > 0:18:03"It was grim but not mean."

0:18:03 > 0:18:05I really like that.

0:18:07 > 0:18:09Chalky, where are you? Chalky!

0:18:09 > 0:18:11I think good old JB,

0:18:11 > 0:18:14who was a seriously down-to-earth Yorkshireman,

0:18:14 > 0:18:16would've approved of the Karachi restaurant.

0:18:16 > 0:18:19It's been going since the early '60s.

0:18:19 > 0:18:22In the kitchen it was a real joy to see simple Pakistani dishes

0:18:22 > 0:18:25being cooked freshly on the spot.

0:18:25 > 0:18:28I ordered lamb karahi with spinach.

0:18:28 > 0:18:31Mumrez, the owner, said it was the mainstay of the restaurant.

0:18:31 > 0:18:34Like balti, the karahi is named after the battered,

0:18:34 > 0:18:37robust cooking pan they serve it in.

0:18:37 > 0:18:40Mumrez, is there any English food that you like?

0:18:42 > 0:18:45I can't think of anything because...

0:18:47 > 0:18:49There is the religious matters, you know,

0:18:49 > 0:18:51when you go for English food

0:18:51 > 0:18:54but I do like fish and chips.

0:18:55 > 0:18:57The food here is uncompromising,

0:18:57 > 0:19:00it doesn't tailor itself to Western taste.

0:19:02 > 0:19:04Well, this is just wonderful.

0:19:04 > 0:19:07This is the sort of cooking I'm always looking for.

0:19:07 > 0:19:11There's nothing superfluous about it, it's simple and it's elegant

0:19:11 > 0:19:14and I've just been round the kitchen there

0:19:14 > 0:19:19and there's no flimflammery of equipment there like in my kitchen.

0:19:19 > 0:19:22There's just a stove with about eight burners on it,

0:19:22 > 0:19:23a table for rolling out the bread,

0:19:23 > 0:19:26a tandoor oven for making this fantastic naan bread

0:19:26 > 0:19:28and chapattis and that's it.

0:19:28 > 0:19:30And I've just been talking to this guy

0:19:30 > 0:19:34and he said it's just been the same ever since it opened in 1963

0:19:34 > 0:19:37and I said, "What's special about the food?" And he said,

0:19:37 > 0:19:41"It's right." And I just thought that's such a good thing to say.

0:19:41 > 0:19:43So this is the recipe I got

0:19:43 > 0:19:46from Mumrez Khan's very nice restaurant

0:19:46 > 0:19:48which what we thought was called the Karachi Cafe,

0:19:48 > 0:19:50it sounded very trendy,

0:19:50 > 0:19:53but it's just called the Karachi restaurant in Bradford.

0:19:53 > 0:19:57And I had this lamb karahi which is really THE dish

0:19:57 > 0:19:59that everybody loves at that place

0:19:59 > 0:20:03and he sent me the recipe which is very nice of him.

0:20:03 > 0:20:07You know, a lot of people are very sort of secretive about recipes

0:20:07 > 0:20:10but not Mumrez, he was quite happy to send it

0:20:10 > 0:20:13and actually it's done slightly differently from the way

0:20:13 > 0:20:17us Westerners do curries and very nice it is because of it.

0:20:17 > 0:20:20So first of all, I'm just cutting this lamb up

0:20:20 > 0:20:22into about inch and a half cubes.

0:20:22 > 0:20:26I'm using leg of lamb here but you can also use the shoulder.

0:20:26 > 0:20:30I mean, shoulder gives you a slightly more tender cut

0:20:30 > 0:20:34and leg gives you a sort of meatier cut, bigger pieces of meat.

0:20:34 > 0:20:37Pays your money, takes your choice.

0:20:37 > 0:20:42This is ghee which is essential for northern Indian and Pakistani food.

0:20:42 > 0:20:46It's really just clarified butter but it tastes a little bit rancid.

0:20:46 > 0:20:49Next, tons of onions, well chopped up.

0:20:49 > 0:20:51I'm using three big ones.

0:20:51 > 0:20:54Now I've never known a curry cooked this way before

0:20:54 > 0:20:57and it's new and exciting to me.

0:20:57 > 0:21:01You tip all that into a blender and follow with a tin of tomatoes,

0:21:01 > 0:21:04then loads of garlic - about 15 cloves -

0:21:04 > 0:21:07chopped ginger, roughly chopped,

0:21:07 > 0:21:10water and lid on the blender

0:21:10 > 0:21:12and blend for about 30 seconds.

0:21:15 > 0:21:17I'm always relieved when that moment comes.

0:21:17 > 0:21:20It's a great blender but I have had the odd occasion

0:21:20 > 0:21:24when the top's come off and it's gone all over the ceiling.

0:21:26 > 0:21:30So I pour the puree into a casserole on the heat and add the meat.

0:21:30 > 0:21:32Now this is interesting, you see,

0:21:32 > 0:21:36because I would've expected to brown the lamb first with the spices

0:21:36 > 0:21:38but it goes in like this,

0:21:38 > 0:21:42just with some salt and just cooked very gently.

0:21:45 > 0:21:49So that lamb's been cooking in that puree now for about half an hour

0:21:49 > 0:21:51and I must say there's no spice in there

0:21:51 > 0:21:53but it's still, even though there's no spice,

0:21:53 > 0:21:57smelling wonderfully like a curry and there's only ginger and garlic,

0:21:57 > 0:22:01one or two other things, but now I'm going to add some spice.

0:22:01 > 0:22:04First of all some coriander, there's about a tablespoon of each of these.

0:22:04 > 0:22:09Ground coriander, cumin and now some chilli powder.

0:22:09 > 0:22:11I'm going to add extra chilli at the end.

0:22:11 > 0:22:14Then some paprika and finally some turmeric.

0:22:18 > 0:22:19Stir all that in.

0:22:19 > 0:22:22Now look at the colour of that and the smell.

0:22:22 > 0:22:25I'm really looking forward to this.

0:22:25 > 0:22:28If you look, you can see the ghee's starting to rise to the surface

0:22:28 > 0:22:31and that's the sign, as Mumrez says, that the lamb is cooked

0:22:31 > 0:22:33so you don't need to taste it - you know.

0:22:33 > 0:22:37And you can skim it off but there's no way I'm going to skim it off

0:22:37 > 0:22:39because it's just too nice to eat.

0:22:41 > 0:22:43The other interesting thing about the karahi is the way

0:22:43 > 0:22:46the chilli is added towards the end of the cooking

0:22:46 > 0:22:50and it's liquidised with some water to make a lovely green puree.

0:22:52 > 0:22:55They use fresh spinach leaves near the end

0:22:55 > 0:22:57but in addition they use a puree of spinach

0:22:57 > 0:23:00and I think it's that mixture of green and red

0:23:00 > 0:23:03that makes the dish look so appetising.

0:23:04 > 0:23:08Now the chilli puree, of course you put as much in as you like,

0:23:08 > 0:23:13but what I like is all of it because I really like hot curries.

0:23:13 > 0:23:17At the last minute I'm adding some coriander and a teaspoon or so

0:23:17 > 0:23:21of fresh garam masala to just lift the spice flavour.

0:23:21 > 0:23:24And now the rice, and I made a pilau rice.

0:23:24 > 0:23:27I put cinnamon and cardamom with it,

0:23:27 > 0:23:32it makes a perfect accompaniment to the amazingly aromatic karahi curry.

0:23:32 > 0:23:35So many of us try to recreate the cooking

0:23:35 > 0:23:38of a good Indian restaurant, but there's something missing.

0:23:38 > 0:23:42Well, next time, try it this way and see what you think.

0:23:46 > 0:23:48I definitely will do.

0:23:48 > 0:23:50Today, I thought I'd do a masterclass on something that

0:23:50 > 0:23:53I suspect quite a few of you will have on your tables this weekend,

0:23:53 > 0:23:56although you might need to cover it with an umbrella.

0:23:56 > 0:23:58It's a classic Victoria sponge cake.

0:23:58 > 0:24:02However, this is not a classic Victoria sponge cake because

0:24:02 > 0:24:05the WI will be phoning in cos I got banned from a competition once.

0:24:05 > 0:24:09There was ten points that you have to abide by.

0:24:09 > 0:24:11I think abided by...one of them.

0:24:11 > 0:24:13And I got disqualified.

0:24:13 > 0:24:16So this is my version of a Victoria sponge cake.

0:24:16 > 0:24:20I'm going to make it with duck eggs cos I like the colour of it.

0:24:20 > 0:24:24First, we take some butter. It's nine ounces of butter.

0:24:24 > 0:24:28That's the key to this. It's got to be butter, as well.

0:24:28 > 0:24:34- That's unlike you, James?- Exactly. It's normal. Nine ounces of sugar.

0:24:34 > 0:24:38And we put this down and we blend it.

0:24:38 > 0:24:41The secret of this is it's the creaming method.

0:24:41 > 0:24:44Normally, you can whip up the eggs and the sugar

0:24:44 > 0:24:47and then you pour in a little melted butter and the flour.

0:24:47 > 0:24:50This is more like a bun mixture, really.

0:24:50 > 0:24:51That's what you want to produce.

0:24:51 > 0:24:54Once you've got this mixing away nicely,

0:24:54 > 0:24:56make sure the butter's at room temperature.

0:24:56 > 0:24:58Yes, mistake a lot of people make.

0:24:58 > 0:25:01Where Tom's from, you're likely to put it in a microwave.

0:25:01 > 0:25:03- She's Glaswegian.- Exactly.

0:25:03 > 0:25:06Room temperature might be a bit hard up there!

0:25:06 > 0:25:09But we've got a little bit of vanilla essence in there

0:25:09 > 0:25:11- and then these are the duck eggs. - OK.

0:25:11 > 0:25:14The idea is we just take the duck eggs,

0:25:14 > 0:25:16we can break these in our bowl.

0:25:16 > 0:25:19- So, they make the...sponge...? - They're going to make the sponge.

0:25:19 > 0:25:22- The colour, I mean. - Yeah, the colour,

0:25:22 > 0:25:26but what you have to do is use slightly less duck eggs.

0:25:26 > 0:25:30I would use six hens' eggs for this recipe, but I'm reducing it

0:25:30 > 0:25:34- to four duck eggs cos they're one and a half times the size.- OK.

0:25:34 > 0:25:37These are between 90 and 110 grams apiece.

0:25:37 > 0:25:40Hens' eggs are about 70, so slightly smaller.

0:25:40 > 0:25:43And then you whisk this up. What I would do,

0:25:43 > 0:25:49before you actually combine all these ingredients together,

0:25:49 > 0:25:54just take a spatula and go round the edge here, that's the key to this.

0:25:54 > 0:25:59Just mix it round the edge, drop that down, and add that again.

0:25:59 > 0:26:00What you do is you slowly add...

0:26:00 > 0:26:04Just got my sugar on for a little garnish at the end.

0:26:04 > 0:26:06We slowly add the eggs, one by one.

0:26:08 > 0:26:12So these just go into the mix. We don't add them all at once,

0:26:12 > 0:26:15otherwise it will separate the mixture.

0:26:15 > 0:26:17We slowly add these, one by one.

0:26:17 > 0:26:20- It's having all the equipment, isn't it?- It's a food mixer.

0:26:20 > 0:26:23- You've got one of these, haven't you?- No!

0:26:23 > 0:26:25My kitchen's so small, I can barely fit into it.

0:26:25 > 0:26:28- You can do it by hand, but it might take a long time.- Yes.

0:26:28 > 0:26:33The Jubilee weekend might be over by the time you've done it.

0:26:33 > 0:26:39All we do is you just take that off, like that, just reduce that down...

0:26:39 > 0:26:41Cool that down a touch.

0:26:41 > 0:26:43There you go.

0:26:43 > 0:26:46And then we can lift this off and then we add our flour.

0:26:46 > 0:26:50Now, ye olde recipes will tell you to sieve the flour, but that's

0:26:50 > 0:26:54- only cos it used to have little bugs and stuff like that in it.- Really?

0:26:54 > 0:26:57- So, obviously, you don't need to do that any more.- Not any more, no.

0:26:57 > 0:27:00- I hope not.- The flour was finer.- Ah.

0:27:00 > 0:27:04- I thought it was just to get it finer.- No, no.

0:27:04 > 0:27:07- It's just to get the beasties out. - You quickly fold it in.

0:27:07 > 0:27:09This is as British as it gets, isn't it?

0:27:09 > 0:27:12Some people say you sieve the flour to make it lighter,

0:27:12 > 0:27:16but when you've mixed it all in, I don't think there's any real need.

0:27:16 > 0:27:18And then we've got lined cake tins,

0:27:18 > 0:27:21a little bit of greaseproof on the bottom,

0:27:21 > 0:27:25and then you pop this mixture in the base of the cake tins.

0:27:25 > 0:27:29And by using these duck eggs, you get, I think,

0:27:29 > 0:27:31it changes the flavour slightly,

0:27:31 > 0:27:35but what I do like about it is you get the colour from it as well.

0:27:35 > 0:27:38And you get really rich organic duck eggs,

0:27:38 > 0:27:42which you can get this really nice colour from as well.

0:27:42 > 0:27:46In there, reduce the oven temperature down for these

0:27:46 > 0:27:49cos you're not cooking buns. Buns would be about 180.

0:27:49 > 0:27:54These are about sort of 160. You cook these for a good 25 minutes.

0:27:54 > 0:27:57In the centre of an oven, as well. Straight in there.

0:27:57 > 0:28:00- Allow them to cool.- This is just what you want to eat today, isn't it?

0:28:00 > 0:28:03That's the bit that you should be doing.

0:28:03 > 0:28:04This is the bit that got banned.

0:28:04 > 0:28:07Victoria sponge should be raspberries,

0:28:07 > 0:28:08I'm doing this with strawberries.

0:28:08 > 0:28:11Strawberry jam, instant strawberry jam as well.

0:28:11 > 0:28:13Jam sugar, water,

0:28:13 > 0:28:15strawberries,

0:28:15 > 0:28:16lemon.

0:28:16 > 0:28:21Throw it all in. Cook it for about 20 minutes.

0:28:21 > 0:28:25- You've got an instant jam. - The flavour's a lot more intense.

0:28:25 > 0:28:28Yeah, because it's cooked very quickly, a bit like your soup.

0:28:28 > 0:28:32- So, it's better, really.- But it's not about the jam, it's about you.

0:28:32 > 0:28:36- Yes.- You're busy today.- I'm just hoping my boyfriend's watching this.

0:28:36 > 0:28:39In this Noel Coward play, which is...

0:28:39 > 0:28:41Now, I love Noel Coward cos he was in The Italian Job.

0:28:41 > 0:28:44Yes, which I just admitted I've never seen.

0:28:44 > 0:28:46You've got to watch that one, as well.

0:28:46 > 0:28:50- He was in The Italian Job and he's written this play, as well.- Yes.

0:28:50 > 0:28:53- Tell me about the play. - It's called Volcano.

0:28:53 > 0:28:55It's never been performed in his lifetime.

0:28:55 > 0:29:00- We're very lucky to be doing it at the moment. We're in Windsor.- Right.

0:29:00 > 0:29:03It's basically set in 1958 on a volcanic island,

0:29:03 > 0:29:06a fictional island in the Caribbean.

0:29:06 > 0:29:08They say it's fictional,

0:29:08 > 0:29:12but critics have said that it could be like an autobiographical thing.

0:29:12 > 0:29:17Yeah, and I think that's why it wasn't performed in his lifetime,

0:29:17 > 0:29:21because it does reveal quite a lot of secrets about his life

0:29:21 > 0:29:24- and Ian Fleming and... - What do you think?

0:29:24 > 0:29:27When you're playing it, do you think it is that?

0:29:27 > 0:29:29Yes, I think it is, yeah.

0:29:29 > 0:29:32The more I read about it, the more research you do about it...

0:29:32 > 0:29:35- Fascinating character, wasn't he?- Yeah.

0:29:35 > 0:29:38So, it centres on a character called Adela Shelley,

0:29:38 > 0:29:42who's played by Jenny Seagrove, and she's a widow living out there.

0:29:42 > 0:29:46She runs banana plantations and lots of ex-pats live out there.

0:29:46 > 0:29:50It's basically her life, what they got up to out there,

0:29:50 > 0:29:54and my husband is having a bit of a fling with Adela

0:29:54 > 0:29:56and I get wind of it

0:29:56 > 0:30:00and come straight over from London to sort them out. But only to find out

0:30:00 > 0:30:04he's having a bit of a fling with quite a lot of people, not just one.

0:30:04 > 0:30:07But it's great. It's a brilliant character for me.

0:30:07 > 0:30:10I'm getting to play a really posh English upper class woman.

0:30:10 > 0:30:14How do you find the theatre? We're so used to you on television.

0:30:14 > 0:30:17I love it. It's so different from...

0:30:17 > 0:30:20Talking about food, even the way you eat is different,

0:30:20 > 0:30:23compared to when you're doing TV.

0:30:23 > 0:30:25And you just can't really compare them.

0:30:25 > 0:30:29We're doing this play till August, so it's quite a long run.

0:30:29 > 0:30:34It's a different discipline as well. Different audiences every week.

0:30:34 > 0:30:37I always get nervous. That never goes.

0:30:37 > 0:30:39Which you don't really get on TV.

0:30:39 > 0:30:41You came straight out of acting school

0:30:41 > 0:30:45and university into a massive part in Monarch Of The Glen.

0:30:45 > 0:30:49It was amazing. Imagine getting that part straight from drama school!

0:30:49 > 0:30:53- And then I did that for...six years? - Six years.- God, you know that.

0:30:53 > 0:30:55It was so long ago, I'm forgetting now.

0:30:55 > 0:30:57So, it's six out of the seven series.

0:30:57 > 0:31:01- And went straight into another one. - Then I moved to London, I thought,

0:31:01 > 0:31:04"I need to move to London, it's going to be a big change,"

0:31:04 > 0:31:06and then I got the part in Sea Of Souls,

0:31:06 > 0:31:09so I had to move back to Glasgow, as you do,

0:31:09 > 0:31:14and I did that for two years, playing a parapsychologist.

0:31:14 > 0:31:18And then I've always done a bit of theatre.

0:31:18 > 0:31:20I like to do a bit of theatre, bit of telly,

0:31:20 > 0:31:24keep your hand in both to kind of prove you can still do both.

0:31:24 > 0:31:26And then Wild At Heart as well.

0:31:26 > 0:31:28And then Wild At Heart, yeah, which is in Africa,

0:31:28 > 0:31:30so back out there again.

0:31:30 > 0:31:33The series has finished now, but you're doing a...

0:31:33 > 0:31:36We're doing a Christmas special, so they cancelled the show

0:31:36 > 0:31:39and they've let us do a Christmas special, which is great.

0:31:39 > 0:31:43- We get to finish it. - You're in Africa, yeah, it's great.

0:31:43 > 0:31:46Get to be in the sun for six weeks.

0:31:46 > 0:31:50- We get Kennington Road, you get Africa.- Ha! I know.

0:31:50 > 0:31:52- Right, this is where it all... - Look at that!

0:31:52 > 0:31:55If the WI are listening, please don't phone in.

0:31:55 > 0:31:58because I know that it should be done with raspberry jam,

0:31:58 > 0:32:00but this is strawberry jam.

0:32:00 > 0:32:03It shouldn't have cream on it. But it's the Jubilee and...

0:32:03 > 0:32:06- You shouldn't have cream on?- No. - What should it have on it?

0:32:06 > 0:32:11- Just raspberry jam.- It does look mighty good.- Oh, my God.

0:32:11 > 0:32:15But this is for me, look at that. Then we take the sponge.

0:32:15 > 0:32:17- Can we try some?- Right.

0:32:17 > 0:32:21You just dust it with a bit of caster sugar.

0:32:21 > 0:32:23They've all been dipped in that nice sugar.

0:32:23 > 0:32:27- So they are all crispy.- Look at the crew, they're all ready to pounce!

0:32:27 > 0:32:31- Lamb's tongue, what you want. - THEY LAUGH

0:32:31 > 0:32:34- Would you like a piece? - Of course I would like a piece!

0:32:35 > 0:32:40What size of piece are you giving me? Oh, OK.

0:32:40 > 0:32:44- Scottish portion.- Thank you! THEY LAUGH

0:32:44 > 0:32:48- Get me ready for the two shows then. - So you're in Windsor tonight,

0:32:48 > 0:32:49where's the play going after?

0:32:49 > 0:32:53I've got two shows to do Wednesday till Saturday, then we're going

0:32:53 > 0:32:57to Richmond and then Bath and then we go to Cambridge so I'll be going

0:32:57 > 0:32:59to hopefully Danny's restaurant.

0:32:59 > 0:33:01Hopefully I will come and see it

0:33:01 > 0:33:05because I was a huge fan of Noel Coward. There you go.

0:33:05 > 0:33:08OK. Come on, where am I supposed to start? Take a bit here?

0:33:08 > 0:33:11- Just pick it up.- Like a burger.

0:33:11 > 0:33:12THEY LAUGH

0:33:13 > 0:33:17- It's not the classic Victoria sponge, but it's...- It's delicious.

0:33:17 > 0:33:20- It's pretty good.- I'm just going to have another bit.- Thought you might!

0:33:25 > 0:33:28I'm glad you liked it, Dawn, just don't tell the WI, of course.

0:33:28 > 0:33:31If you'd like to try cooking any of the studio dishes you've seen

0:33:31 > 0:33:33on today's show, all the recipes are just a click away

0:33:33 > 0:33:36at bbc.co.uk/recipes.

0:33:36 > 0:33:38Now we're looking back at some of the great cooking

0:33:38 > 0:33:40from the Saturday Kitchen back catalogue.

0:33:40 > 0:33:44Now it's time for a little madness from one half of those Hairy Bikers.

0:33:44 > 0:33:49Si King introduces us to a few of his little friends, langoustines.

0:33:49 > 0:33:53- What are we cooking?- Say hello to my friends, langoustines!

0:33:53 > 0:33:57Scottish langoustines. We're doing this dish in honour,

0:33:57 > 0:34:02- in homage, to the great actor that is...- Brian.

0:34:02 > 0:34:06You know, I know he likes fish, but we've got shellfish.

0:34:06 > 0:34:08Tell you what, it's very simple.

0:34:08 > 0:34:12- West Coast of Scotland?- Fantastic, we discovered these

0:34:12 > 0:34:14on our food tour of Britain,

0:34:14 > 0:34:18which happens to be out on Monday, 5.15 to six o'clock!

0:34:18 > 0:34:21Three-quarters of an hour every night. One of the programmes

0:34:21 > 0:34:23was in Argyll and Bute, in which

0:34:23 > 0:34:26he went fishing with Big Hughie for langoustines.

0:34:26 > 0:34:29Fishing for langoustines. Right. What's the name of this dish?

0:34:29 > 0:34:36OK, well, it's langoustines flambeed in a great, er, Scotch whisky,

0:34:36 > 0:34:40and, um, it's served with a...

0:34:40 > 0:34:44with a dill and potato cake, basically...

0:34:44 > 0:34:46So it's like a little rosti, really.

0:34:46 > 0:34:50Yeah, sorry, I was concentrating on not losing the claw

0:34:50 > 0:34:53but as you can see, it's fallen off!

0:34:53 > 0:34:56Right, so you have partly cooked potatoes.

0:34:56 > 0:34:57With the skins on.

0:34:57 > 0:35:00If you can do those for us, I've just halved these,

0:35:00 > 0:35:03these are raw langoustines, I've halved them,

0:35:03 > 0:35:06and we're going to grill them with some garlic butter.

0:35:06 > 0:35:09As a lovely side to this gorgeous dish.

0:35:09 > 0:35:10Now, tell us about the programme.

0:35:10 > 0:35:14- Is there 80 counties...? - 86 counties in the UK.

0:35:14 > 0:35:17- How mad is that?- How many did you get round on your travels?

0:35:17 > 0:35:2030 in 15,000 miles during the winter.

0:35:20 > 0:35:22We now have shares in haemorrhoid cream.

0:35:22 > 0:35:23THEY LAUGH

0:35:23 > 0:35:26It was funny, we'd get off the bike somewhere and they would go,

0:35:26 > 0:35:30"We didn't think you'd turn up on the bike", and the state of us,

0:35:30 > 0:35:32I could barely walk while he could barely move!

0:35:32 > 0:35:35- It's me knees that get me. - It's your arthritis!

0:35:35 > 0:35:39Me knees are like celery!

0:35:39 > 0:35:43Do you know, I felt my age creeping up this winter for the first time.

0:35:43 > 0:35:47- For the first time ever?- Yeah.- He's been saying that the last 20 years.

0:35:47 > 0:35:49But you have got a little bit cheffy

0:35:49 > 0:35:51because you were up against a bit of competition.

0:35:51 > 0:35:55Part of the programme is that we cook against Michelin-starred chefs.

0:35:55 > 0:35:56I mean, you know...

0:35:56 > 0:35:59This is why we've got rosti and bits and pieces.

0:35:59 > 0:36:03We've learned so much and it's been a great learning curve for us.

0:36:03 > 0:36:07Normally we're used to cooking on grass without a roof over our heads.

0:36:07 > 0:36:09This time we've cooked in professional kitchens

0:36:09 > 0:36:11and caused havoc across the country.

0:36:11 > 0:36:14We can do foams and smears and squidges.

0:36:14 > 0:36:17Go through those things that you can do with the quenelle.

0:36:17 > 0:36:21You can drag it, you can smear it, you can drop it,

0:36:21 > 0:36:23you can do whatever you like.

0:36:23 > 0:36:25Even, if push comes to shove, you can eat it!

0:36:25 > 0:36:28We fondanted everything on this programme.

0:36:28 > 0:36:31Fondant is like a posh cooked in butter and stock potato,

0:36:31 > 0:36:33but we'd fondant turnip, sweet potatoes,

0:36:33 > 0:36:37- you name it, we fondanted it. - That's why you're doing it later.

0:36:37 > 0:36:41- Cos you've actually worked with these two boys?- I have.

0:36:41 > 0:36:44I knew him when he was not a hairy biker.

0:36:44 > 0:36:47- THEY LAUGH - When he was...

0:36:47 > 0:36:50it's so extraordinary to see him today

0:36:50 > 0:36:52because he was... Well, it was alopecia.

0:36:52 > 0:36:57- He was bald.- I was bald as a coot! I had eyebrows, that was about it.

0:36:57 > 0:37:00I had this vision of Dave looking in the mirror and saying,

0:37:00 > 0:37:03"One day I'll be a hairy biker!"

0:37:03 > 0:37:04THEY LAUGH

0:37:04 > 0:37:06It didn't cross my mind either!

0:37:06 > 0:37:09Little bit of garlic butter on this.

0:37:09 > 0:37:10Run through what we're doing.

0:37:10 > 0:37:14So, what I'm going do is, I'm just prepping a bit of garlic butter,

0:37:14 > 0:37:16that's just all lovely.

0:37:16 > 0:37:19I've got in here a little bit of dill, some egg,

0:37:19 > 0:37:21the potato has gone in there.

0:37:21 > 0:37:25- Some lemon zest, because I forgot it in rehearsal.- Yeah.

0:37:25 > 0:37:27Some butter.

0:37:27 > 0:37:29And all I'm doing, it's really simple,

0:37:29 > 0:37:31that garlic butter goes onto those langoustines,

0:37:31 > 0:37:36we're going to season it a little bit. Just get...that.

0:37:36 > 0:37:39Do me little handaroonies. In case Mrs Miggins writes in

0:37:39 > 0:37:42and goes, "Those bikers are terribly dirty!"

0:37:42 > 0:37:45When we went out fishing for langoustines,

0:37:45 > 0:37:47you get them like lobsters in pots

0:37:47 > 0:37:50and we halved nearly 100 pots - that was hard work, James!

0:37:50 > 0:37:54We had guns, dude.

0:37:54 > 0:37:57They've got them in the ocean, but they do them in the lochs as well.

0:37:57 > 0:38:00Oh, we went ocean, dude!

0:38:00 > 0:38:02Now that goes under there for...

0:38:02 > 0:38:06A little birdie tells me he pulled about 86 pots, you pulled four up.

0:38:06 > 0:38:10How dare you! You know. He was standing in the right place.

0:38:12 > 0:38:15So, we need a little bit of butter.

0:38:16 > 0:38:20So, you've just make a little bit of garlic butter.

0:38:20 > 0:38:23We've just seasoned those, they only need to be under the grill

0:38:23 > 0:38:27for about three minutes, luckily, cos we've only got eight!

0:38:27 > 0:38:31- Where's me oil? There it is.- Oil's there.- You're a very nice man.

0:38:31 > 0:38:33Now what we do,

0:38:33 > 0:38:36we can make that, have you got a little bowl there for me

0:38:36 > 0:38:38so I can just put these in?

0:38:38 > 0:38:42- Perfect.- You can wash your hands. - I'll wash my hands again.

0:38:42 > 0:38:45These langoustine shells, you can actually keep these,

0:38:45 > 0:38:48you can get fresh langoustines, they make amazing stock.

0:38:48 > 0:38:50Wonderful oil as well.

0:38:50 > 0:38:51Yes, yes.

0:38:51 > 0:38:56So a little bit of olive oil in there, now.

0:38:56 > 0:39:01These are raw and what you want to do is you just want to put them in -

0:39:01 > 0:39:05listen to that - isn't there something lovely about that?

0:39:05 > 0:39:08- Ah!- Langoustine popcorn. - What's next?

0:39:08 > 0:39:12We turn the heat up a little bit and you know what we do?

0:39:12 > 0:39:14See, I've learnt that.

0:39:14 > 0:39:17Look at that, eh? Not every day you do that, you know!

0:39:17 > 0:39:19You need to wash your hands again.

0:39:19 > 0:39:22- What for now?- You touched them again.- I didn't!

0:39:22 > 0:39:26- Your mother will be watching. - It's not like this in real life!

0:39:26 > 0:39:29No! You wipe it on your pants and get on with it.

0:39:29 > 0:39:30THEY LAUGH

0:39:30 > 0:39:32Right, where am I?

0:39:32 > 0:39:37- You've put us off now.- He goes all repetitive thingy syndrome.

0:39:37 > 0:39:39You start to get focused on washing your hands

0:39:39 > 0:39:41instead of doing your job! It's you, putting us off.

0:39:41 > 0:39:44Right, put that whisky in, you know what you do there?

0:39:44 > 0:39:49You go like that, set it on fire and the sprinklers come down.

0:39:50 > 0:39:52No, we don't want that.

0:39:52 > 0:39:56And then, you see, what we do, as we are flambeeing them,

0:39:56 > 0:40:00we take a knife or a chopper.

0:40:00 > 0:40:04- I'll take these ones.- Where is my spoon? Get out of the way, you.

0:40:05 > 0:40:09- So...- It's hot, that.- It is hot, you just burnt my elbow.

0:40:09 > 0:40:13- We put a bit of creme fraiche in here.- Teach you a lesson.

0:40:14 > 0:40:18A bit of creme fraiche in there, take that off the heat now

0:40:18 > 0:40:20and that just sits.

0:40:20 > 0:40:22At this point, viewer, you need to adjust the seasoning.

0:40:22 > 0:40:25Take said pinky, put it on the said spoon...

0:40:26 > 0:40:29- Yes, definitely. - And then wash said pinky.

0:40:31 > 0:40:35- Thanks for that, Brian, I may have nearly forgotten there.- Right...

0:40:35 > 0:40:39We'll do that. Then we just leave that to sit there like that.

0:40:39 > 0:40:43I tell you what, seeing as it's Mr... Oh, you've broken it now.

0:40:43 > 0:40:46- All right, carry on, nobody's noticed.- Nobody's noticed.

0:40:46 > 0:40:49We'll put a bit more whisky in.

0:40:49 > 0:40:51- Yes.- Just a little dribble. Right, smashing.

0:40:51 > 0:40:56I'll wash my hands again because I've touched the whisky in a glass.

0:40:56 > 0:40:58LAUGHTER

0:40:58 > 0:41:01- And what we'll do...- Kingy, you're a martyr to personal hygiene.

0:41:01 > 0:41:03Oh, personal hygiene and me,

0:41:03 > 0:41:05girls, see, I smell nice and everything.

0:41:05 > 0:41:12- So we're just going to do the juice of an orange.- Yes.- OK.

0:41:12 > 0:41:16- We're going to do...- Lemon and orange.- Juice of half a lemon.

0:41:17 > 0:41:18Like that.

0:41:19 > 0:41:24And this is the very own Hairy Bikers shake-it-a-lot, mix-your-own

0:41:24 > 0:41:26what's-it-up salad dressing.

0:41:26 > 0:41:29Look, this is rapeseed oil, a fantastic product from the UK.

0:41:29 > 0:41:31It is, it's brilliant.

0:41:31 > 0:41:35What's one of the best things you found on this travel?

0:41:35 > 0:41:37What's the most interesting fact that you found?

0:41:37 > 0:41:40- The most interesting fact we found... - It is such a diverse place.

0:41:40 > 0:41:43It is, the diversity of product that we have in the UK.

0:41:43 > 0:41:47If we were French or Italian, we'd be shouting it from the hilltops.

0:41:47 > 0:41:50But because we're British and a little bit more reserved,

0:41:50 > 0:41:53we say nowt. Which is mad because it's fantastic.

0:41:53 > 0:41:56There's still a lot of beef and cheese produced in Britain.

0:41:56 > 0:41:59Because we had a long time to get into the programme,

0:41:59 > 0:42:02we went to, like, six native breed of beef.

0:42:02 > 0:42:06The Belted Galloways, the Herefords, Lincolnshire.

0:42:06 > 0:42:09- And it really does taste very good. - Look at these babies.

0:42:09 > 0:42:13We're going to put these on in a cheffy garnish kind of thing.

0:42:13 > 0:42:16Like that, building the plate up as we go.

0:42:16 > 0:42:19- Do you want me to put the rosti on it as well?- That would help.

0:42:19 > 0:42:21You're a top man.

0:42:21 > 0:42:24So this has just been cooked literally for a couple

0:42:24 > 0:42:27- of minutes both sides. There you go. - Where's my spare claw?

0:42:27 > 0:42:31There it is. I knew that would come off.

0:42:31 > 0:42:36A pile of that. Lovely, all dressed and gorgeous. Look at that.

0:42:36 > 0:42:40Next, a bit more of that. You can tell you're from Yorkshire.

0:42:41 > 0:42:44- We went to Yorkshire.- We did. - North Yorkshire.

0:42:44 > 0:42:47- We cooked with Andrew Pern, he's good.- He's a good lad, isn't he, Perny?- Yeah.

0:42:47 > 0:42:50I tell you what though, I bet he doesn't give us

0:42:50 > 0:42:53anything off his rate for his hotel for mentioning him.

0:42:53 > 0:42:56- Right, in goes the langoustine. - In goes the langoustine.

0:42:56 > 0:42:59They are just beautiful. You don't need to cook these for long cos...

0:42:59 > 0:43:03It's such a sad thing that we used to turn these into scampi once.

0:43:03 > 0:43:04How mad is that?

0:43:04 > 0:43:06The days of chicken in a basket and that sort of stuff.

0:43:06 > 0:43:09There's nothing wrong with that. Look at that.

0:43:09 > 0:43:12Then you drizzle that on there like that.

0:43:12 > 0:43:14You want a bit of this drizzled around the top.

0:43:14 > 0:43:17- We've gone all Michelin star. - Remind us what that is again.

0:43:17 > 0:43:21The dish is langoustine flambeed in whisky

0:43:21 > 0:43:26with a dill and lemon potato cake

0:43:26 > 0:43:28and some nice side salad.

0:43:28 > 0:43:30- We got there in the end.- We did.

0:43:35 > 0:43:39There we go. We get to taste this. Have a taste of this, Brian.

0:43:39 > 0:43:41- Good God!- Langoustines.

0:43:41 > 0:43:44It's just gone 10 o'clock in the morning, but dive into that.

0:43:44 > 0:43:47The great thing about these is they are full of flavour.

0:43:47 > 0:43:50They are sweet, they taste of the sea, brilliant.

0:43:50 > 0:43:54I had langoustines, it must have been 30 years ago,

0:43:54 > 0:43:57- near Campbeltown, in Argyll.- Yeah.

0:43:57 > 0:44:01In those days, the guys would keep it secret, where the langoustines were,

0:44:01 > 0:44:03because they didn't want to tell anybody.

0:44:03 > 0:44:04- Is that still the same?- Yes.

0:44:04 > 0:44:06We export so many of them, that's the problem.

0:44:06 > 0:44:10- We export more than 95% of what we catch.- Which is insane.

0:44:10 > 0:44:14Everything goes to Spain and France because they pay for them,

0:44:14 > 0:44:16- but you CAN buy them. - That's delicious.

0:44:16 > 0:44:18You just get that little hint of whisky.

0:44:18 > 0:44:20The whisky just really brings it out.

0:44:24 > 0:44:28Try putting a little velvet cushion on your seat next time, Si,

0:44:28 > 0:44:31that'll do the trick. It's Keith Floyd time now.

0:44:31 > 0:44:34Today he tries his hand at fishing and he's as bad as me,

0:44:34 > 0:44:36he just tries.

0:44:36 > 0:44:38Actually, I've got more chance of being

0:44:38 > 0:44:41struck by lightning than I have of catching a pike.

0:44:41 > 0:44:44So rather than go hungry, I've enlisted some specialist help.

0:44:44 > 0:44:47- There he goes.- There he goes, this is the tense bit, isn't it?

0:44:47 > 0:44:50Yes, he can easily drop it, you see.

0:44:50 > 0:44:52When are you going to give him the gun, as it were?

0:44:52 > 0:44:54- You have.- Look at it.

0:44:54 > 0:44:57There's a swirl, it's a big fish, isn't it?

0:44:57 > 0:45:01You're not going to believe this, but this is not set up in a way at all.

0:45:01 > 0:45:03This is real,

0:45:03 > 0:45:06we're actually catching fish, it's unbelievable.

0:45:07 > 0:45:09Let's see his head.

0:45:11 > 0:45:13You don't seem to be applying any...

0:45:13 > 0:45:16You're letting him tire himself out, you're not forcing him

0:45:16 > 0:45:20to do anything, just putting a bit of gentle restraint on it.

0:45:20 > 0:45:22Is that the technique?

0:45:22 > 0:45:24Well, it will vary a little bit,

0:45:24 > 0:45:28but I'm anxious to land this, it's my first pike this morning.

0:45:30 > 0:45:31- Oh, he's quite big.- Yes, indeed.

0:45:40 > 0:45:43Try and make a special effort on this one.

0:45:48 > 0:45:51Now wind up, wind up. Straight up.

0:45:51 > 0:45:53Wow!

0:45:58 > 0:46:02- It's 10 or 11 pound.- That's the size we want.- It may be more.

0:46:02 > 0:46:09- Well done, well done.- That could be 12 or 14 pounds.- Splendid, isn't it?

0:46:09 > 0:46:11Can you see, Clive?

0:46:13 > 0:46:16Now, this one is going to have quite dangerous teeth.

0:46:18 > 0:46:21Very nice. That's splendid.

0:46:21 > 0:46:24This fine specimen is far too big for my lunch.

0:46:24 > 0:46:27I haven't got the heart to kill a fish of that size.

0:46:27 > 0:46:30Let's put it back in the water and we'll try and catch another.

0:46:30 > 0:46:34This is my biggest pike to date, 16.5 pounds.

0:46:34 > 0:46:36And we'll put him back to fight another day.

0:46:44 > 0:46:47Mind you, our French neighbours aren't so sentimental.

0:46:47 > 0:46:51They'd have had that beauty skinned and pounded into quenelles

0:46:51 > 0:46:53before you could say bon appetit.

0:46:53 > 0:46:56And even the medieval monks wouldn't have been so compassionate.

0:46:56 > 0:46:58From Fridays, they feasted on fish.

0:46:58 > 0:47:02The refectory tables groaned with pewter platters piled high

0:47:02 > 0:47:07with braised carp, fried perch, steamed tench, stewed eels

0:47:07 > 0:47:09and a baked pike.

0:47:09 > 0:47:12You all thought I was a complete and utter poser,

0:47:12 > 0:47:15but I've actually caught one and you can't do better than that.

0:47:15 > 0:47:16It is quite... Oops.

0:47:17 > 0:47:19Let it go a bit, right.

0:47:19 > 0:47:21It's such a little fish.

0:47:21 > 0:47:24How can they say that to me on my first ever pike hunt?

0:47:25 > 0:47:29Colin is saying it's only a little one. It is a jack, isn't it?

0:47:29 > 0:47:31- Something like your first one.- Yes.

0:47:31 > 0:47:34- But they are very lively. - Yes, they are.

0:47:34 > 0:47:38I do think he's ready to come in, actually. But we...

0:47:38 > 0:47:39Ah, I've lost him.

0:47:41 > 0:47:45Oh, he's gone, oh dear! My absolute moment of glory is ruined.

0:47:45 > 0:47:49I want to go home, I hate fishing. I've had enough, cheerio.

0:47:49 > 0:47:50I think we'll have another one.

0:47:52 > 0:47:55Oh, heavens above, I'll just have to show you a photograph of a pike

0:47:55 > 0:48:00at this rate, which, by the way, is on page 27 of my new cookery book.

0:48:00 > 0:48:03Then I shall... He's definitely taken.

0:48:03 > 0:48:06He's run across the other side.

0:48:06 > 0:48:09I think we're about ready now. Mind your head back.

0:48:11 > 0:48:13They don't always stay on.

0:48:13 > 0:48:15And there's another one moved.

0:48:15 > 0:48:18- There's another one we just disturbed.- Yes.

0:48:20 > 0:48:23Well, well, well. This is called playing the fish, isn't it?

0:48:23 > 0:48:28- You tire it, so you don't... - It's only a small one. A catfish.

0:48:31 > 0:48:35Yes, because what would be the biggest one you would expect to get?

0:48:35 > 0:48:37Well, we've had them 20 pounds.

0:48:37 > 0:48:39What's this one going to be, about four or five pounds?

0:48:39 > 0:48:42This is about four pounds.

0:48:42 > 0:48:45- Maybe four or five. - What a handsome looking thing.

0:48:45 > 0:48:49- But they are evil, in fact. - They can be, yes.

0:48:49 > 0:48:53If you put your hands anywhere near their mouth, they can do you...

0:48:53 > 0:48:56Oh, he's possibly six, he's five...

0:48:56 > 0:49:00- A bit bigger than I thought he was, actually.- Well, well, well.

0:49:03 > 0:49:08- Is there a size limit that you can...?- Yes, 21 inches long.

0:49:08 > 0:49:11- So that's well over. - Nose to the tip of the tail.

0:49:11 > 0:49:14- So he's well over the limit for taking.- Oh, yes.

0:49:16 > 0:49:19Great. Thanks to Colin and Malcolm's skill, we've got the lunch.

0:49:19 > 0:49:23And the right size too. What a fine morning it's been.

0:49:23 > 0:49:26The excitement and the fresh air have given me quite an appetite.

0:49:26 > 0:49:28I think it's time for a spot of breakfast

0:49:28 > 0:49:32and a glass of cider or two before I get back to the hot kitchen to cook.

0:49:32 > 0:49:34- Are you both married, by the way?- Yes.

0:49:34 > 0:49:38- Do you get in trouble with the wives? - No, I think we're both fortunate.

0:49:38 > 0:49:40They are glad to have us away sometimes.

0:49:41 > 0:49:44Colin and I get out regularly in the week.

0:49:44 > 0:49:47I mean, why... There's this a big secret

0:49:47 > 0:49:52that you're keeping from me about how you can spend so much time fishing.

0:49:52 > 0:49:54I take it you're just millionaires.

0:49:57 > 0:49:59No, it's just a matter of being...

0:49:59 > 0:50:02That's the joke of the century, that! Poor as a church mouse.

0:50:02 > 0:50:05Yes, we ignore as practical...

0:50:06 > 0:50:09We're just enthusiastic about our hobby.

0:50:09 > 0:50:11Other things got to take a back seat.

0:50:11 > 0:50:14It's not a hobby, it's a passion with you then?

0:50:14 > 0:50:19- It is.- Very much a passion. It has to be.- We can't resist a nice day.

0:50:19 > 0:50:21What is your dream?

0:50:21 > 0:50:25You must have lots of ambitions for the biggest pike,

0:50:25 > 0:50:28the biggest tench, but it's not necessarily the biggest,

0:50:28 > 0:50:30you're not hunting the biggest, are you?

0:50:30 > 0:50:34- What is it you dream of doing? - It's the company, the environment.

0:50:34 > 0:50:38You're with nature, you're competing your wits against nature.

0:50:39 > 0:50:41And we've been fortunate today.

0:50:42 > 0:50:44Days can be when you won't catch fish,

0:50:44 > 0:50:47if they don't want to feed, they won't feed.

0:50:47 > 0:50:50I think you are being modest, I don't think you've been fortunate today.

0:50:50 > 0:50:52I think you've been watching the river very carefully,

0:50:52 > 0:50:54watching the migration, if that's what roach do,

0:50:54 > 0:50:57the migration of the shoals, you're using years and years

0:50:57 > 0:51:01of country lore and understanding, aren't you?

0:51:01 > 0:51:05- And even that side of it alone, they can still...- They can still fox you.

0:51:05 > 0:51:07Oh, yes, they can still fox you.

0:51:07 > 0:51:09I think that you, for me,

0:51:09 > 0:51:13relived some of my most important and imagined boyhood moments.

0:51:13 > 0:51:17I told you earlier that I spent months and years trying to catch

0:51:17 > 0:51:22a pike when I was 12, 14, 15 and so on in this area and I never did.

0:51:22 > 0:51:26You've brought back for me all the wonderful memories that are

0:51:26 > 0:51:30associated with fishing - farmhouse Cheddar cheese and cider and stuff.

0:51:30 > 0:51:32And for my part, I'd like to say to you both

0:51:32 > 0:51:34thanks very much for a really wonderful day.

0:51:34 > 0:51:37- It has been magical. - We've enjoyed it.

0:51:39 > 0:51:42It seems to be a terrible thing to do to your family,

0:51:42 > 0:51:45but I always wanted my mother-in-law on one of my programmes.

0:51:45 > 0:51:48And it's taken me 25 years to catch her, actually.

0:51:48 > 0:51:51When I was a small boy, I went to try and catch a pike.

0:51:51 > 0:51:55I didn't. It's taken all of this time to catch this beautiful fish,

0:51:55 > 0:52:00which in the Loire Valley in France, is esteemed as a gastronomic delight.

0:52:00 > 0:52:01A beautiful pike.

0:52:01 > 0:52:03Brochet de quenelles,

0:52:03 > 0:52:06or pike steamed with paprika sauce, things like that.

0:52:06 > 0:52:09But what do we do with it? Practically nothing.

0:52:09 > 0:52:12Although my fine fishermen friends eat it all the time.

0:52:12 > 0:52:15I'm going to show you how to cook this magnificent beast.

0:52:15 > 0:52:19One of the first things you have to do is cut him.

0:52:21 > 0:52:22It's already been gutted.

0:52:22 > 0:52:24We are going to take a superb fillet off here.

0:52:24 > 0:52:28Run the knife, hopefully, up the bone...

0:52:28 > 0:52:33I'm sorry, I have just done that completely the wrong way round.

0:52:33 > 0:52:37You must always start filleting fish from its head

0:52:37 > 0:52:39and run with the flow of the fish.

0:52:39 > 0:52:42Although it's on film, this is actually a live programme.

0:52:42 > 0:52:46You know, we do borrow kitchens, we do come in, we don't take things

0:52:46 > 0:52:49out of the oven and say this is already cooked, we do it properly.

0:52:49 > 0:52:53And in the heat and passion of the moment, I really made a rick.

0:52:53 > 0:52:55I'm sorry. But I'll do it properly from here on in.

0:52:55 > 0:52:57First, I'm going to have a little slurp

0:52:57 > 0:52:59because I'm a bit nervous today.

0:52:59 > 0:53:03I'm hot, tired, trying to do it right and making mistakes.

0:53:03 > 0:53:04Please excuse me.

0:53:05 > 0:53:10Anyway, all that said, I've now got the fillet we're looking for.

0:53:10 > 0:53:14OK, a perfect fillet cut from the flow of the fish.

0:53:14 > 0:53:16PHONE RINGS The telephone is ringing

0:53:16 > 0:53:18because we're in a real restaurant

0:53:18 > 0:53:20where people are booking tables to come in tonight.

0:53:20 > 0:53:22Can't help that at all.

0:53:22 > 0:53:25The other ingredients I'm going to use are going to be red peppers,

0:53:25 > 0:53:29onions, garlic, fennel,

0:53:29 > 0:53:31fresh parsley.

0:53:31 > 0:53:37My veloute, which is a kind of a roux really, it's sort of butter, flour,

0:53:37 > 0:53:39and then thickened with a bit of water.

0:53:39 > 0:53:41I'm going to use that to thicken my sauce

0:53:41 > 0:53:44which is going to be made from my fish stock here,

0:53:44 > 0:53:46which you could have prepared by cutting off the head

0:53:46 > 0:53:49of the pike earlier, poaching it in water.

0:53:49 > 0:53:51And then my red pepper sauce,

0:53:51 > 0:53:55which is peppers poached in a little fish stock and liquidised.

0:53:55 > 0:53:59I had to do those in advance to make this a sensible lesson.

0:53:59 > 0:54:02I'm going to finish off the sauce with some double cream,

0:54:02 > 0:54:04which you all know what it looks like,

0:54:04 > 0:54:06so you don't need to come down here.

0:54:06 > 0:54:09And a supreme egg yolk at the end.

0:54:09 > 0:54:11So now, if you'll excuse me,

0:54:11 > 0:54:13I'm going to go over to the stove

0:54:13 > 0:54:15and start the cooking process.

0:54:15 > 0:54:18And I want you to forgive me for doing the unforgivable,

0:54:18 > 0:54:21which is cutting the fish the wrong way round.

0:54:30 > 0:54:31So there we are.

0:54:31 > 0:54:34I'm back at the piano, which is what we gastronauts call the cooker,

0:54:34 > 0:54:36and I'm sorry for the cock-up earlier,

0:54:36 > 0:54:39but now I'll get down to the serious business of turning a pike,

0:54:39 > 0:54:42a fish which some people just throw to their cats or even throw

0:54:42 > 0:54:46back into the river, or generally despise, into a gastronomic delight.

0:54:46 > 0:54:49If you come back to the stove, or the piano,

0:54:49 > 0:54:51I'll show you what we are doing.

0:54:51 > 0:54:54As with all fish, if you are poaching them,

0:54:54 > 0:54:55the liquid must be still.

0:54:55 > 0:54:57This is cooking, it's not bubbling away,

0:54:57 > 0:55:00if the liquid is bubbling, it will destroy the flesh of the fish.

0:55:00 > 0:55:02But it's been on for a little while.

0:55:02 > 0:55:05Stick your finger in - it's firm, it's cooked, it's OK.

0:55:05 > 0:55:10So we can go over to the sauce now, which is the most important thing.

0:55:10 > 0:55:12Our little red pepper sauce.

0:55:12 > 0:55:15Adding a sort of a teaspoonful.

0:55:15 > 0:55:17You've got to come really close here

0:55:17 > 0:55:19because he gets, our director, THE director,

0:55:19 > 0:55:22always makes us do it again if people aren't seeing what's happening.

0:55:22 > 0:55:25So our veloute going in is thickening that sauce.

0:55:25 > 0:55:27You'll notice throughout the programmes to come

0:55:27 > 0:55:29and the ones you've seen already

0:55:29 > 0:55:31that sometimes we use veloutes,

0:55:31 > 0:55:34sometimes we use egg yolks to thicken sauces.

0:55:34 > 0:55:38Today we're using the veloute and enrich it with the egg yolk.

0:55:38 > 0:55:39And a little cream.

0:55:40 > 0:55:44Again, the gas is low, no real bubbling must take place here,

0:55:44 > 0:55:46otherwise it will separate.

0:55:46 > 0:55:48Stir it around.

0:55:48 > 0:55:50OK, we can let that reduce a little.

0:55:50 > 0:55:53Now, if only one of my assistants - they've all gone away -

0:55:53 > 0:55:54can find me my...

0:55:54 > 0:55:57If you heard any noises there, it was just the cameramen

0:55:57 > 0:55:59tripping over their equipment.

0:55:59 > 0:56:03It's a very hot, tight kitchen. And it is a working situation.

0:56:03 > 0:56:06We are going to take out our little fillet here,

0:56:06 > 0:56:08slip it into this elegant white plate.

0:56:08 > 0:56:12I always insist on white things because fish is the star,

0:56:12 > 0:56:13the plate is the extra.

0:56:13 > 0:56:17You'll hear me say that many times. Taste the sauce.

0:56:17 > 0:56:19It's coming quite good.

0:56:19 > 0:56:20Actually, it is quite nice,

0:56:20 > 0:56:22but it needs to be reduced a little more.

0:56:22 > 0:56:25A little grind of pepper for seasoning purposes.

0:56:25 > 0:56:28And now, I've got to turn it right down

0:56:28 > 0:56:30because we are adding the egg yolk,

0:56:30 > 0:56:34not for the thickening purpose, but for flavouring this particular dish.

0:56:34 > 0:56:36And that mustn't be bubbling away,

0:56:36 > 0:56:39otherwise you'll get kind of scrambled eggs.

0:56:39 > 0:56:42So one egg yolk in. Plop!

0:56:42 > 0:56:44Come on in. And then whisk like mad.

0:56:45 > 0:56:49On a low heat, don't give it chance to congeal into lumps.

0:56:49 > 0:56:52You don't want scrambled eggs, you want a smooth sauce here,

0:56:52 > 0:56:55which, I'm pleased to say, we've achieved.

0:56:55 > 0:56:59We'll what the French call nappe, which is a lovely word,

0:56:59 > 0:57:02we are going to call it coat. Coat the fish. Like that.

0:57:02 > 0:57:07And you'll see the importance of the white plate here

0:57:07 > 0:57:11because that beautiful light pink, salmon pink sauce,

0:57:11 > 0:57:14covered with a bit of parsley.

0:57:16 > 0:57:19And there, my freshwater gastronauts,

0:57:19 > 0:57:23you have what the French call brochet a la canotiere.

0:57:23 > 0:57:28which means the pike cooked by the wife of the pike fisherman.

0:57:28 > 0:57:32Isn't that pretty? And what a wonderful way to celebrate spring?

0:57:32 > 0:57:36What a wonderful way to celebrate freshwater fish?

0:57:36 > 0:57:39You can do this with perch, you can do it with trout,

0:57:39 > 0:57:42you can do it with carp, you can do it with pike,

0:57:42 > 0:57:44you can do it with anything.

0:57:44 > 0:57:47But there's only one thing to do.

0:57:47 > 0:57:48One little mouthful.

0:57:53 > 0:57:56For those of you who might be fishermen and catch a pike

0:57:56 > 0:57:59and throw it back or feed it to your cat or say it's inedible

0:57:59 > 0:58:01because it's full of bones and tastes earthy,

0:58:01 > 0:58:04I have to tell you, you are quite wrong.

0:58:04 > 0:58:07This fish is as fine, almost as fine as a bass,

0:58:07 > 0:58:11and that is really saying something. It's a beautiful, firm-fleshed fish.

0:58:11 > 0:58:14With this delicate sauce which I prepared -

0:58:14 > 0:58:16and I almost caught the fish myself anyway -

0:58:16 > 0:58:20I can tell you, you can have a really fine gastronomic delight.

0:58:26 > 0:58:28It's great seeing Mr Floyd in action.

0:58:28 > 0:58:29As ever on Best Bites,

0:58:29 > 0:58:31we're looking back at some of the best cooking

0:58:31 > 0:58:33from the Saturday Kitchen archives.

0:58:33 > 0:58:35Still to come, it's France versus Ireland

0:58:35 > 0:58:36in the Omelette Challenge

0:58:36 > 0:58:38as Daniel Galmiche takes on the brilliant

0:58:38 > 0:58:40Danny Millar.

0:58:40 > 0:58:42But would either make a decent omelette?

0:58:42 > 0:58:43Find out a little later.

0:58:43 > 0:58:47Tapas king Jose Pizarro cooks some amazing lunchtime treats for us.

0:58:47 > 0:58:50He deep-fries chicken wings with chilli and garlic

0:58:50 > 0:58:53and serves it with Iberico ham with peas and egg.

0:58:53 > 0:58:55And Blur band member Alex James

0:58:55 > 0:58:57faced his food heaven or food hell.

0:58:57 > 0:59:00Would he get his food heaven - artichokes - with my artichoke

0:59:00 > 0:59:04and three cheese pizza, made with his very own home-made cheese?

0:59:04 > 0:59:07Or would he get his dreaded food hell - rice - with my version

0:59:07 > 0:59:10of a Moroccan spiced, rice-coated chicken

0:59:10 > 0:59:11and a preserved lemon salad?

0:59:11 > 0:59:15You can find out what he gets to eat at the end of today's show.

0:59:15 > 0:59:18Now, if it's Indian inspiration you're after, look no further.

0:59:18 > 0:59:19because Atul Kochhar is here.

0:59:19 > 0:59:23He makes the most of the classic British wild mushrooms.

0:59:23 > 0:59:26- Good to be back.- Welcome back. I love your food.

0:59:26 > 0:59:29- Thank you.- You still don't give me discount in the restaurant

0:59:29 > 0:59:30but I still like your food.

0:59:30 > 0:59:31Right, what are we cooking?

0:59:31 > 0:59:33We are making wild mushroom biryani

0:59:33 > 0:59:36with blackberry raita and sauteed mushrooms

0:59:36 > 0:59:37- to go with that.- OK.

0:59:37 > 0:59:40- So first thing, you want me to chop the onions.- Chop the onions.

0:59:40 > 0:59:42You're going to fry off the spices, aren't you?

0:59:42 > 0:59:43That's your favourite knife.

0:59:43 > 0:59:45Run through the ingredients for this one first,

0:59:45 > 0:59:47cos there's quite a few in here.

0:59:47 > 0:59:51Wild mushroom, there's quite a mix of mushrooms at the moment.

0:59:51 > 0:59:53They're coming into season big time.

0:59:53 > 0:59:57The spices - I've got cumin, bay leaf and cardamom.

0:59:57 > 1:00:01And the powdered spices - coriander, red chilli,

1:00:01 > 1:00:03garam masala and cumin powder.

1:00:03 > 1:00:06I've chosen spices very carefully, James,

1:00:06 > 1:00:10because there's only so much strong spices you can put with mushroom

1:00:10 > 1:00:12because mushrooms have their own flavour

1:00:12 > 1:00:15and you really want to bring that out.

1:00:15 > 1:00:16A little bit of garlic.

1:00:16 > 1:00:19Don't overdo it. Mushroom, garlic, mustard,

1:00:19 > 1:00:21these are the flavours which really work well.

1:00:21 > 1:00:23If I had my way, I would actually cook this biryani in mustard oil.

1:00:23 > 1:00:25In mustard oil?!

1:00:25 > 1:00:27Yes. It would be really, really cool.

1:00:27 > 1:00:30Do you cook that by putting mustard seeds in olive oil?

1:00:30 > 1:00:33- How do you make it?- No. Mustard oil is actually pressed mustard.

1:00:33 > 1:00:36Pressed seeds. There you go.

1:00:36 > 1:00:38Talking of mushrooms, they're right up your street.

1:00:38 > 1:00:41- Coming into season in Scotland. - In abundance in Scotland.

1:00:41 > 1:00:44Often out on a Sunday picking girolles - little chanterelles.

1:00:44 > 1:00:47What's around at the moment? Girolles?

1:00:47 > 1:00:49Girolles are in abundance and then the ceps are starting as well,

1:00:49 > 1:00:53which are the porcini, the king of mushrooms really.

1:00:53 > 1:00:54What we've got is a selection.

1:00:54 > 1:00:56- Run through the selection. - We've got field mushroom.

1:00:56 > 1:00:59- I've got that one. - A little chanterelle.

1:00:59 > 1:01:01This is like a Mastermind of mushrooms.

1:01:01 > 1:01:03We've got these black ones here.

1:01:03 > 1:01:05The black ones are called "trompette".

1:01:05 > 1:01:08- A blue one.- The blue ones are called "boletus".- Yeah.

1:01:08 > 1:01:09What's this one?

1:01:09 > 1:01:11- That's a girolle.- Girolle.

1:01:11 > 1:01:14So we've got four varieties here.

1:01:14 > 1:01:15Four varieties. There you go.

1:01:15 > 1:01:19You're going to get plenty in the coming time.

1:01:19 > 1:01:22I was just reading great chef Carluccio's book,

1:01:22 > 1:01:25and in that he had claimed that there are truffles in India.

1:01:25 > 1:01:28- Oh, really?- Which even I didn't know. So was very chuffed to know.

1:01:28 > 1:01:31- Truffles in India?- Yeah.

1:01:31 > 1:01:34He says that in the foothills of the Himalayas

1:01:34 > 1:01:38you've got loads of oak trees and truffles grow under oak.

1:01:38 > 1:01:41So it was quite a nice thing to know.

1:01:41 > 1:01:45So the irony of this... You're going to cook this in two separate...

1:01:45 > 1:01:48- This is the garnish I'm doing. - Yes.- This is the filling.

1:01:48 > 1:01:51So what is the definition of biryani? What is it?

1:01:51 > 1:01:52Does it translate to anything?

1:01:52 > 1:01:55Biryani translates to something, I guess, in Persia.

1:01:57 > 1:01:59- Do you want me to tell you?- Go on.

1:01:59 > 1:02:00Fried or roasted...

1:02:00 > 1:02:04- Anything.- That's what it means, "anything". Anything. Anything.

1:02:04 > 1:02:08It's originally a Persian dish

1:02:08 > 1:02:11and it came to India through the Persian rulers.

1:02:11 > 1:02:15And I think the basics of biryani is you have to have

1:02:15 > 1:02:18- a kind of baking element to it. - Right.

1:02:18 > 1:02:20So whether it's meat or vegetables,

1:02:20 > 1:02:24you should be able to bake your biryani, that's very important.

1:02:24 > 1:02:26It's often served in pots and bits and pieces

1:02:26 > 1:02:28- but you're going to cook it in a parcel.- Yes.

1:02:28 > 1:02:31- OK.- A dash of water. - Dash of water.- Yes.

1:02:31 > 1:02:33The mushrooms are just done -

1:02:33 > 1:02:36they've sweated nicely. And the spices I'll add now

1:02:36 > 1:02:40are all the four spices - red chilli, coriander, cumin and garam masala.

1:02:42 > 1:02:46And the two pastes I have here are tomato paste

1:02:46 > 1:02:49- and black truffle paste. - Black truffle paste?

1:02:49 > 1:02:51Just to intensify the mushroom flavour.

1:02:51 > 1:02:54If you can't buy black truffle paste, you'd be looking at

1:02:54 > 1:02:56something like truffle oil, something like that?

1:02:56 > 1:02:57You can add truffle oil, absolutely.

1:02:57 > 1:03:01Or essence. A bit of cream.

1:03:01 > 1:03:04You don't want these frying, you want them dry-roasted?

1:03:04 > 1:03:05Just dry-roasted, please.

1:03:05 > 1:03:06These little nuts on there.

1:03:06 > 1:03:11- OK.- So you have to have a slightly creamier version of the...

1:03:11 > 1:03:13- Some moisture in there. - Exactly, exactly.

1:03:13 > 1:03:14You need the moistness in biryani.

1:03:14 > 1:03:18The worst things are to go to a restaurant and have a dry biryani.

1:03:18 > 1:03:21- So this is cooked rice.- Cooked rice.

1:03:21 > 1:03:24I always use low GI rice for my biryani because this grain

1:03:24 > 1:03:28stands up really well and it works perfectly well.

1:03:28 > 1:03:32And also, you know, you've got a fuller feeling for a longer time.

1:03:32 > 1:03:35So you've got good value for your money.

1:03:35 > 1:03:38Because low GI food dilutes in your body slowly

1:03:38 > 1:03:41it's related to the sugar level.

1:03:41 > 1:03:43The rice you've cooked with bay leaf, a bit of clove,

1:03:43 > 1:03:46- that kind of stuff? - Clove, bay leaf, cumin.

1:03:46 > 1:03:50I've not gone for something like mace or cardamom. I've not gone for that.

1:03:50 > 1:03:53OK. Now, you are serving this with...

1:03:53 > 1:03:56Explain to us what these ingredients are here. You want a little...

1:03:56 > 1:03:59For the black raita we've got yoghurt,

1:03:59 > 1:04:02use natural set yoghurt or Greek yoghurt.

1:04:02 > 1:04:05Blackberries are in season at the moment. Cumin really works well.

1:04:05 > 1:04:06- Yes.- Pinch of salt.

1:04:06 > 1:04:09- We can blend them together. - Pinch of salt. And blitz together.

1:04:09 > 1:04:11- You fold those through yoghurt, do you?- Yes, please.

1:04:11 > 1:04:15And don't put the yoghurt in here, cos it'll go all watery.

1:04:15 > 1:04:17So fold it in afterwards.

1:04:17 > 1:04:18OK. That's that one.

1:04:18 > 1:04:19So, what's next for you?

1:04:19 > 1:04:23I know your food empire is growing and growing and growing.

1:04:23 > 1:04:27- But you're currently writing a book. - I'm writing a book, James.

1:04:27 > 1:04:30- It's on curries of the world. - Curries of the world.

1:04:30 > 1:04:32Curries of the world.

1:04:32 > 1:04:36The spices are used, world over, in one way or another,

1:04:36 > 1:04:40whether it's a stew or just a curry, or just a concoction.

1:04:40 > 1:04:44People don't know, in one way or other, the spices have been used

1:04:44 > 1:04:46and they could qualify for curry.

1:04:46 > 1:04:48So I'm just going on a research trip for that

1:04:48 > 1:04:51and trying to find out how people use spices in their food.

1:04:51 > 1:04:57So in Scandinavia, people could be cooking a Scandinavian stew

1:04:57 > 1:05:00but with mace, black pepper, which they don't grow themselves,

1:05:00 > 1:05:02it comes from somewhere.

1:05:02 > 1:05:05- Technically it should qualify for curry, in my opinion.- All right.

1:05:05 > 1:05:08- There you are. That's upset all the Scandinavians.- Don't laugh,

1:05:08 > 1:05:10- I'll be coming to Scotland! - Spicy haggis, isn't it?

1:05:10 > 1:05:13- Spicy haggis.- I don't know whether we go out to Scandinavia,

1:05:13 > 1:05:19- so I wouldn't worry.- OK, two sheets of filo, buttered both sides.

1:05:19 > 1:05:22Did you go to Yorkshire on your travels, or not?

1:05:22 > 1:05:26- What are you laughing at? - Actually, yes, of course, Chef.

1:05:26 > 1:05:27- Exactly.- Absolutely.

1:05:27 > 1:05:29No, I can't laugh at Yorkshire. Come on!

1:05:31 > 1:05:33The great Geoff Boycott is from Yorkshire,

1:05:33 > 1:05:36- can't laugh at that.- I had a good curry in Bradford.- You see.

1:05:36 > 1:05:38- There you go.- Absolutely. Absolutely.

1:05:38 > 1:05:42- There's a lot of butter.- A lot of butter. That's why I like your food.

1:05:42 > 1:05:44Lovely.

1:05:44 > 1:05:48- And...- More butter on here. - ..more butter.

1:05:49 > 1:05:51Whoops!

1:05:51 > 1:05:54- More butter.- It doesn't matter about the fingerprints.- Sorry, Chef.

1:05:54 > 1:05:57- You made it.- Absolutely. They're my fingerprints.

1:05:57 > 1:05:58More butter on the top.

1:05:58 > 1:06:01And this is what you said about a dinner party.

1:06:01 > 1:06:04- I'll leave you to fry off the mushrooms.- Absolutely, Chef.

1:06:04 > 1:06:05This goes in for how long?

1:06:05 > 1:06:07- About five minutes, Chef. - Five minutes.

1:06:07 > 1:06:11Then it's done. In there we've got more butter.

1:06:11 > 1:06:13- More butter.- Here's your garlic.

1:06:13 > 1:06:15- You've got my garlic? - It's all chopped and ready.

1:06:15 > 1:06:19I've got garlic, red chilli and crushed coriander.

1:06:19 > 1:06:23- That goes into the butter. - There you go.- Toss it together.

1:06:23 > 1:06:25- Mushrooms.- A little garnish to go with it, yeah?

1:06:25 > 1:06:26Yes, Chef.

1:06:26 > 1:06:29- OK.- Seasoning.

1:06:29 > 1:06:32Now, a little birdie tells me you've got your own little veg patch.

1:06:32 > 1:06:35- Yes.- So you're growing your own stuff?

1:06:35 > 1:06:39This is not for the restaurants, otherwise it'd be about 50 acres.

1:06:41 > 1:06:44- It's a little veggie patch. - It's a little veggie patch.

1:06:44 > 1:06:47We were not travelling this spring and summer

1:06:47 > 1:06:50so I wanted to keep my kids busy.

1:06:50 > 1:06:52I wanted them to remain interested in life.

1:06:52 > 1:06:54So it's child labour?

1:06:54 > 1:06:58My dad believed in that strongly. So I have to give them what I learnt.

1:06:58 > 1:07:00Exactly.

1:07:00 > 1:07:04Do you want this like a raspberry ripple or do you want it like...

1:07:04 > 1:07:07- You're not bothered? - Raspberry ripple would be nice, Chef.

1:07:07 > 1:07:09All right.

1:07:09 > 1:07:11There. It's kind of too late now, but anyway...

1:07:11 > 1:07:14So that sits in there.

1:07:14 > 1:07:17It's quite nice having this fruit and rice mixture.

1:07:17 > 1:07:18But there you go, that's one there.

1:07:18 > 1:07:20Mushroom works really well with blackberry.

1:07:20 > 1:07:24- They grow next to each other.- That's right, yes. And wild blueberries.

1:07:24 > 1:07:25- Nuts in there?- Yes. Thank you.

1:07:25 > 1:07:29Give those a toasting. They go in there.

1:07:29 > 1:07:32- This is done.- You've got to get yourself a spoon.

1:07:34 > 1:07:37There's a lot of flavours going on in here

1:07:37 > 1:07:38so, you know,

1:07:38 > 1:07:41I'm interested to know what the fruit will be like.

1:07:41 > 1:07:44- I'm interested in the truffle. - The truffle.

1:07:44 > 1:07:46Can I take it back to Edinburgh with me, Atul?

1:07:46 > 1:07:48I've got truffle to be shaved on top here.

1:07:50 > 1:07:51There you go.

1:07:53 > 1:07:55You've got the pasty... sorry, biryani.

1:07:55 > 1:07:59- Yeah, pasty. It qualifies for it. - Pasty.- It does qualify for it.

1:08:01 > 1:08:04- And a bit of truffle over the top? - Yes, Chef.

1:08:04 > 1:08:07There you go. A bit of grated truffle over the top.

1:08:08 > 1:08:12- So what is that again?- I would have preferred slices but never mind.

1:08:12 > 1:08:14Remind us what that is again.

1:08:14 > 1:08:18It's wild mushroom biryani with blackberry raita.

1:08:18 > 1:08:20With two slices of truffle - that's all you're getting,

1:08:20 > 1:08:23because the rest's going in my pocket. Take a look at that.

1:08:28 > 1:08:30There you go. Well, it looks delicious,

1:08:30 > 1:08:32even with the grated truffle over the top.

1:08:32 > 1:08:35- There you go. Have a seat there. - Thank you.

1:08:35 > 1:08:36- This is where get to dive in.- Wow.

1:08:36 > 1:08:39It's quite spicy, isn't it?

1:08:39 > 1:08:40It's actually more flavourful.

1:08:40 > 1:08:43The spices just help the mushroom to come out really well.

1:08:43 > 1:08:44It's quite hot, so watch yourself.

1:08:44 > 1:08:47Taste it with that little bit of cream as well.

1:08:48 > 1:08:50Quite unusual, putting that together

1:08:50 > 1:08:52but this is where he is a true master

1:08:52 > 1:08:54at this type of food. What do you reckon?

1:08:54 > 1:08:55Mmm... Very good.

1:08:55 > 1:08:58Really good. The sauce really, really compliments it.

1:08:58 > 1:09:00I made the sauce.

1:09:04 > 1:09:07So remember, if Atul is coming round for dinner,

1:09:07 > 1:09:09slice the truffle, don't grate it.

1:09:09 > 1:09:12Danny Millar was yet to get on the board when he met Daniel Galmiche

1:09:12 > 1:09:15at the Omelette Challenge hobs. Would he better Daniel's time?

1:09:15 > 1:09:17Let's find out.

1:09:17 > 1:09:19Right, let's get down to business. You know the rules by now.

1:09:19 > 1:09:21The Omelette Challenge. As fast as you can.

1:09:21 > 1:09:24- Danny, still not on our board yet. - I'm on the ground.

1:09:24 > 1:09:26I haven't even hit the wall yet. I'm still on the ground.

1:09:26 > 1:09:29You were disqualified. Put the clocks on the screen, please.

1:09:29 > 1:09:32You know the score. Three-egg omelette as fast as you can.

1:09:32 > 1:09:34Are you ready? Three, two, one. Go!

1:09:34 > 1:09:36OK.

1:09:37 > 1:09:41- Have you been practising? - No, I haven't.- Yeah!

1:09:41 > 1:09:42Look at that.

1:09:42 > 1:09:45Just make sure you're on the board, that's the key to it.

1:09:45 > 1:09:47That's the key to it.

1:09:47 > 1:09:50Look at the concentration on their faces.

1:09:50 > 1:09:53How quickly can they get it on the plate?

1:09:54 > 1:09:56Look at Daniel.

1:09:56 > 1:10:00- You should try and make omelettes in a house like this.- You should.

1:10:00 > 1:10:02- Make sure it's cooked. - It's more of a scrambled egg.

1:10:02 > 1:10:04It's got to be cooked omelette.

1:10:04 > 1:10:06I've never seen you concentrate so much.

1:10:06 > 1:10:08That's it. I'm putting it out.

1:10:08 > 1:10:10CYMBALS CLASH

1:10:10 > 1:10:12- That's not bad. - At least it's cooked.

1:10:12 > 1:10:13That's not bad.

1:10:13 > 1:10:15There you go.

1:10:16 > 1:10:18I lose sleep over this, so I do.

1:10:20 > 1:10:23I don't get to sleep, eating half of these, you know.

1:10:23 > 1:10:24Let's look at this one.

1:10:24 > 1:10:27A little difference in colour, though, isn't there?

1:10:27 > 1:10:29- It's white.- It's all right.

1:10:30 > 1:10:32So, Danny first.

1:10:35 > 1:10:37Don't make me do the walk of shame again.

1:10:40 > 1:10:42It's kind of an omelette but it's kind of a scrambled egg.

1:10:42 > 1:10:48- It's more than scrambled egg. - You did it in 35.32 seconds.

1:10:48 > 1:10:50So you are...

1:10:50 > 1:10:52right down there.

1:10:52 > 1:10:55- I'm delighted to be on the board. - It's pretty good.

1:10:55 > 1:10:56You're on the board then anyway.

1:10:56 > 1:10:59Daniel, you're not quicker, so you get to take that

1:10:59 > 1:11:00and put it on your fridge.

1:11:00 > 1:11:02Yeah!

1:11:07 > 1:11:10Well done, Danny. But, Daniel, you must try harder.

1:11:10 > 1:11:13Summer is the perfect time to enjoy a little Spanish-style tapas

1:11:13 > 1:11:18and who better than Jose Pizarro to tell us just what to cook?

1:11:18 > 1:11:21- Jose Pizarro. - Getting just much, much better.

1:11:21 > 1:11:23Is that nearly?

1:11:23 > 1:11:24- Pizarro.- Peet-arro.- Peet-arro.

1:11:24 > 1:11:28- Lovely. Lovely.- I'm there. So on the menu we've got...

1:11:28 > 1:11:31two tapas that you're making, but I see this stuff over here.

1:11:31 > 1:11:34Always I love to bring certain present for you.

1:11:34 > 1:11:36This is delicious.

1:11:36 > 1:11:39This is the best ham that you can get in Spain.

1:11:39 > 1:11:42- Normally I never cook with that. - Yeah.- It's so expensive.

1:11:42 > 1:11:45So, on the menu today... We'll talk about that in a minute.

1:11:45 > 1:11:47Chicken wings.

1:11:47 > 1:11:48And straightaway,

1:11:48 > 1:11:52like that, the only thing you have to do is just pan fry,

1:11:52 > 1:11:55- dry it very well.- With a tea towel or something?- Exactly.

1:11:55 > 1:11:59Now you are going to make nice and crispy outside.

1:11:59 > 1:12:02Away like that. If you do not have a fryer...

1:12:02 > 1:12:05No salt, nothing, straight in the deep-fat fryer.

1:12:05 > 1:12:08But if you do not have any fryer at home, just...

1:12:08 > 1:12:13sauce pan, plenty of olive oil and just keep turning it over.

1:12:13 > 1:12:14OK, shallow fry them.

1:12:14 > 1:12:17Yes. From you I need some shallot.

1:12:17 > 1:12:22Yeah. That's for one tapas but the second one over here...

1:12:22 > 1:12:28- The second one is going to be the peas with jamon.- Right.

1:12:28 > 1:12:33- So for this one... - This is the Iberico jamon.

1:12:33 > 1:12:35I have something for you guys.

1:12:35 > 1:12:38- Just a little bit. - Just a little bit?!

1:12:38 > 1:12:41There you are, guys, some energy for tonight.

1:12:41 > 1:12:43This is delicious, I have to say.

1:12:43 > 1:12:46- Some olive oil. - Danny, if you've never tasted this,

1:12:46 > 1:12:49there's two types - the Iberico which you've tried.

1:12:49 > 1:12:53- Wow.- This Iberico is 100% bellota,

1:12:53 > 1:12:55means "acorns".

1:12:55 > 1:12:58Those animals have been eating just acorns.

1:12:58 > 1:12:59They are wild animals.

1:12:59 > 1:13:03Acorns, grass, mushrooms, maybe some mouse, you know?

1:13:03 > 1:13:04You never know.

1:13:04 > 1:13:07A little bit of Mozzarella and a bit of basil, it would be gorgeous.

1:13:07 > 1:13:08It is incredible.

1:13:08 > 1:13:10You have that mainly with... I've have that

1:13:10 > 1:13:14a La Boqueria market in Barcelona with Manchego cheese and olive oil.

1:13:14 > 1:13:19I think a product like that one, you really need to do nothing, you know?

1:13:19 > 1:13:20Yeah.

1:13:20 > 1:13:24Just keep it simple and that's it. Some garlic.

1:13:24 > 1:13:25You're doing the shallot for me?

1:13:25 > 1:13:28- I've got the garlic, yeah.- Lovely. - There you go.

1:13:28 > 1:13:29Shall I do the peas as well?

1:13:29 > 1:13:32There. So you mentioned that,

1:13:32 > 1:13:37that's like a wild pig, but the pork is so highly prized over in Spain.

1:13:37 > 1:13:39I think you've got one of best larders

1:13:39 > 1:13:41in the world in Spain. It's incredible.

1:13:41 > 1:13:42Spain is like Italy.

1:13:42 > 1:13:44Like every single Mediterranean country.

1:13:44 > 1:13:47We have the most amazing olive oil, the most amazing vinegars,

1:13:47 > 1:13:50pimenton - the best paprika, for me, in the world.

1:13:50 > 1:13:53We have saffron from La Mancha.

1:13:53 > 1:13:55No, it's, um...

1:13:56 > 1:13:58It's a very nice place to stay.

1:13:58 > 1:14:02Not only for the ham. You can sell that...

1:14:02 > 1:14:07You can actually buy the raw pork as well, the Iberico pork.

1:14:07 > 1:14:10When I put... Long ago, when I was working with my brothers,

1:14:10 > 1:14:15- I put Iberico pork medium-rare on the menu.- Right.

1:14:15 > 1:14:18All the people were like, "You're crazy! You're crazy!

1:14:18 > 1:14:20"You can't eat pork medium-rare."

1:14:20 > 1:14:23People love it and it's still on the menu, I think.

1:14:24 > 1:14:27You can with Iberico, but, yeah.

1:14:27 > 1:14:30You can do it with Iberico, only with Iberico.

1:14:30 > 1:14:33- Like that.- There you go. - I need some more garlic.

1:14:33 > 1:14:34That one.

1:14:34 > 1:14:37We've got the peas over here.

1:14:37 > 1:14:39These are just fresh garden peas.

1:14:39 > 1:14:42In Spain, we are 17 different countries in one.

1:14:42 > 1:14:4517 different countries in one?

1:14:45 > 1:14:48North, south completely different.

1:14:48 > 1:14:53North is colder, south's more warm, you know?

1:14:53 > 1:14:57- It's like the UK though, isn't it? - You are from the north?- Yes.

1:14:57 > 1:15:00- This is why you are... - This is the tropics down here.

1:15:01 > 1:15:04We need the peas in the pan.

1:15:04 > 1:15:06Some more garlic there.

1:15:07 > 1:15:10You've got the garden peas over here.

1:15:10 > 1:15:12You cook the garlic with no colour?

1:15:12 > 1:15:18- You want the peas in here?- Yes. Lovely. Some more garlic here.

1:15:18 > 1:15:22Next is the Iberico. Can you slice it for me? Don't eat all, please.

1:15:25 > 1:15:27The chicken wings are getting a lovely golden colour,

1:15:27 > 1:15:29that is what we are looking for.

1:15:29 > 1:15:34Nice and crispy outside and it's going to stay nice and moist inside.

1:15:34 > 1:15:38- Garlic, one more.- Have you just finished a book or written a book?

1:15:38 > 1:15:42I've just launched my book now. This recipe is from the book.

1:15:45 > 1:15:47It's more about Spanish ingredients.

1:15:47 > 1:15:50The last one was Spanish food, this one...

1:15:50 > 1:15:53Yes, there. Some stock like that.

1:15:56 > 1:15:59Lid over, yes, please.

1:15:59 > 1:16:03Now, with the garlic bubbling just like that.

1:16:03 > 1:16:07- You don't want to colour it. - A little bit.

1:16:07 > 1:16:10So the book is all about region to region?

1:16:10 > 1:16:13Yes, I divide the book into five regions.

1:16:13 > 1:16:17North, east, central...

1:16:17 > 1:16:19and the south and the islands.

1:16:20 > 1:16:23You got it there, I thought you were adding a few more there!

1:16:23 > 1:16:27The publishers are ringing, we've missed out a chapter!

1:16:29 > 1:16:31It's more about the ingredients for Spanish recipes.

1:16:31 > 1:16:35I even cook pasta with chorizo and mussels.

1:16:35 > 1:16:38- Which region is this one from?- This one is from the central.- That one?

1:16:38 > 1:16:43Central as well and that is where I am coming from. Lovely.

1:16:45 > 1:16:46Now the egg.

1:16:47 > 1:16:49Like that.

1:16:51 > 1:16:53And cover.

1:16:53 > 1:16:56So this is a tapas you would just serve in the pot, I take it?

1:16:56 > 1:16:59Simple like that, for dinner, beautiful.

1:17:03 > 1:17:05- Just keep it like that. - Is that the smoked one?

1:17:05 > 1:17:08Yes, and this is sweet.

1:17:08 > 1:17:10You have sweet, bittersweet and hot.

1:17:10 > 1:17:13I think hot here is going to be too much.

1:17:13 > 1:17:16- You have chilli flakes in there as well.- Now, the garlic.

1:17:16 > 1:17:19- That is sherry vinegar. - That is lovely.

1:17:21 > 1:17:22It's almost ready.

1:17:22 > 1:17:27Tell us about your restaurants, because they're expanding?

1:17:27 > 1:17:30Not any more. Everything I did very well.

1:17:30 > 1:17:34- Two restaurants, one book, and that is it.- That's it for you, is it?

1:17:34 > 1:17:42At the moment, yes. We are going to take out the wings from the fryer.

1:17:42 > 1:17:44What's this on my piece of paper?

1:17:44 > 1:17:50You have been named Harper's Bazaar Entree Personality of the Year.

1:17:50 > 1:17:52- Amazing.- What does that mean? - I don't know.

1:17:53 > 1:17:57For me, it's amazing to be there, to be recognised.

1:17:57 > 1:18:02I had an award last week for Best Women's Gadget in the Kitchen.

1:18:03 > 1:18:07You are more gorgeous than me. You have blue eyes.

1:18:07 > 1:18:08Take it as a compliment!

1:18:09 > 1:18:12The restaurant is doing well, I have to say.

1:18:14 > 1:18:17The tapas bar is just unbelievable. It's happy days.

1:18:21 > 1:18:24So that's the garlic, chilli, paprika going in?

1:18:24 > 1:18:26- Parsley?- Yes, please.

1:18:26 > 1:18:29- These are delicious.- Some more salt.

1:18:31 > 1:18:35The egg should be ready in a little bit.

1:18:40 > 1:18:42- How quick was that as well? - It's so beautiful.

1:18:42 > 1:18:46Imagine days like today in the summer, doing something like this.

1:18:46 > 1:18:53- Sitting outside in the garden with a glass of beer.- Heaven.- Like that.

1:18:56 > 1:18:59Sounds good. Then we have our egg.

1:19:02 > 1:19:07Some more salt, I think, so it looks nice. Some more parsley.

1:19:10 > 1:19:14Chicken wings al ajillo, we say that in Spain,

1:19:14 > 1:19:16with chilli and garlic and garden peas,

1:19:16 > 1:19:19now you see some with jamon and egg.

1:19:19 > 1:19:24- Don't forget the jamon and egg! - Jamon. Yummy, yummy!

1:19:29 > 1:19:31I have to say, I had this in rehearsal.

1:19:31 > 1:19:36There is going to be a fight for these chicken wings. Dive in.

1:19:36 > 1:19:39Tell us what you think of that one.

1:19:39 > 1:19:45Don't worry about the egg, just dive in. They're hot.

1:19:49 > 1:19:53- They are beautiful. - How simple is that?

1:19:53 > 1:19:56Again, on a day like today, it would be perfect.

1:19:56 > 1:19:58All the lads outside, a few beers, serve these out.

1:19:58 > 1:20:01Don't think about it too much, there will be no chicken wings left.

1:20:01 > 1:20:03I'll fight you for these!

1:20:07 > 1:20:11That ham is truly sensational. I love eating it just on its own

1:20:11 > 1:20:13but it's brilliant with some Manchego cheese.

1:20:13 > 1:20:15What could be better on the top of a pizza

1:20:15 > 1:20:18than purple violet artichokes and three cheeses?

1:20:18 > 1:20:20Nothing, in Alex James's opinion.

1:20:20 > 1:20:22He is a cheesemaker, of course,

1:20:22 > 1:20:25but when it came to facing his food heaven or food hell,

1:20:25 > 1:20:28he wanted to definitely avoid rice, so which one did he get?

1:20:28 > 1:20:31Everyone in the studio has made their minds up, but Alex,

1:20:31 > 1:20:34just to remind you, your food heaven would be these fantastic things,

1:20:34 > 1:20:37purple violet artichokes, absolutely beautiful,

1:20:37 > 1:20:39which could be transformed into a delicious pizza.

1:20:39 > 1:20:42Three cheeses, Parmesan, mozzarella and of course some of your cheese.

1:20:42 > 1:20:44The pizza base as well.

1:20:44 > 1:20:47Alternatively, it could be the dreaded food hell, rice.

1:20:47 > 1:20:51We've got a selection of rice there for a Moroccan tadique.

1:20:51 > 1:20:54We've got pistachio nuts and currants

1:20:54 > 1:20:57and that sort of stuff with some rice coated chicken.

1:20:57 > 1:21:00How do you think this lot decided?

1:21:00 > 1:21:03We know what our callers wanted. 3-0.

1:21:03 > 1:21:05How would you think these lot have decided?

1:21:05 > 1:21:08- No idea.- This is the very, very first time on Saturday Kitchen

1:21:08 > 1:21:10this has happened, it's a whitewash.

1:21:10 > 1:21:17Everybody is wanting pizza. OK, lose the rice, out of the way.

1:21:17 > 1:21:22The first thing we are going to do is make our pizza dough.

1:21:22 > 1:21:26We will use our yeast, sugar, some salt, water and plain flour.

1:21:26 > 1:21:29- In we go with the yeast first. - I wish I could make pizza dough.

1:21:29 > 1:21:33They say that the best pizza is made in New York.

1:21:33 > 1:21:35I do apologise to all the Italians but that is what they say.

1:21:35 > 1:21:38- I totally agree. - Because it is the water.

1:21:38 > 1:21:41That's what they reckon the secret is because the tap water

1:21:41 > 1:21:44is so good that they use it and that is why.

1:21:44 > 1:21:47It is never like that anywhere else in the world.

1:21:47 > 1:21:50There is a restaurant in California that I've been to that actually

1:21:50 > 1:21:55imports the water from New York, it ships it out, to make it.

1:21:55 > 1:21:58- That is mad.- Absolutely incredible. We've got the water in.

1:21:58 > 1:22:01It's only good if it's less than about three bucks.

1:22:01 > 1:22:03If you start paying more than that, it's no good.

1:22:03 > 1:22:06Salt, mix that all together, that will be great.

1:22:06 > 1:22:08That is going to be our pizza dough.

1:22:08 > 1:22:11If you can make me the sauce, please, Paul.

1:22:11 > 1:22:13We've got some onion, this is a tomato sauce.

1:22:13 > 1:22:16The thing about tomato sauce, the longer we cook it, the better it is.

1:22:16 > 1:22:20So, onions, garlic, with some sugar there and some tomatoes

1:22:20 > 1:22:24- and some fresh basil as well. - Is that just tinned tomatoes?

1:22:24 > 1:22:26- Tinned tomatoes. - You need some olive oil for this?

1:22:26 > 1:22:29A bit of olive oil, about four tablespoons of oil, please.

1:22:29 > 1:22:31Go on then, you can peel one.

1:22:31 > 1:22:35What about the really simple pizzas, that Neapolitan style,

1:22:35 > 1:22:38- where it is just tomato? - I think that's the way to go.

1:22:40 > 1:22:43You know, forget the artichoke!

1:22:43 > 1:22:46I really do think the secret of that is the water,

1:22:46 > 1:22:48that's what makes a really good pizza.

1:22:48 > 1:22:51We are going to take the artichokes here.

1:22:51 > 1:22:55These get cut straight through here.

1:22:55 > 1:22:59Lots of people don't get artichokes, they don't get what it's about.

1:22:59 > 1:23:02- Totally. - It's one of my favourite things.

1:23:02 > 1:23:04People look at it and think, what on earth is that,

1:23:04 > 1:23:08it's normally something you stick in vases.

1:23:08 > 1:23:11But it is fantastic when you cook it properly.

1:23:11 > 1:23:13Particularly these small violet artichokes,

1:23:13 > 1:23:17you can serve them raw on salads with lemon juice and lettuce.

1:23:17 > 1:23:19They are brilliant in risottos.

1:23:23 > 1:23:29- We have our cheeses here, so I have Parmesan.- Some salt going in?

1:23:32 > 1:23:37Just get cooking there, dude. Alex James cooking live on the BBC!

1:23:38 > 1:23:41We've got some Parmesan here.

1:23:41 > 1:23:43I've got my artichokes that I will thinly slice.

1:23:43 > 1:23:45If you're going to make these beforehand...

1:23:45 > 1:23:48- Is the basil for the sauce, James?- It is.

1:23:48 > 1:23:50If you can take some for me, that would be great.

1:23:50 > 1:23:54The artichokes will actually go brown once you slice them.

1:23:54 > 1:23:57- Back on the heat.- Sorry, man.

1:23:59 > 1:24:04We've got mozzarella cheese. Tell us some more about these cheeses?

1:24:04 > 1:24:07That's exactly the same cheese in two different ways.

1:24:07 > 1:24:08These are goats cheese?

1:24:09 > 1:24:13The mould has allowed to ripen on this one so it is Camembert style.

1:24:13 > 1:24:17This one has a little wash of Somerset cider brandy

1:24:17 > 1:24:21and wrapped in a vine leaf so it's the same sort of mother cheese

1:24:21 > 1:24:24but allowed to develop differently.

1:24:24 > 1:24:26Have these won awards yet or are you hoping for next week?

1:24:26 > 1:24:30- This one won a medal but this one is new.- This one's new?- Yes.

1:24:31 > 1:24:33The new goat's cheese.

1:24:33 > 1:24:37If people are looking for these goat's cheeses, has it got a name?

1:24:37 > 1:24:41That's called Farleigh Wallop, this one is Little Wallop.

1:24:41 > 1:24:43We're working on a smaller pickled version

1:24:43 > 1:24:46and that's going to be called Ickle Pickle Wallop!

1:24:48 > 1:24:52Sometimes it's really lovely and sometimes it's horrible.

1:24:52 > 1:24:55Getting consistency is really hard.

1:24:55 > 1:24:59It must've been quite difficult when you started making cheese as well?

1:24:59 > 1:25:01Did you get some help?

1:25:02 > 1:25:07Fortunately, the country's leading cheese expert lives in my village.

1:25:08 > 1:25:13- That came in really, really handy. - Harriet?- Juliet Harbutt.

1:25:13 > 1:25:18People knew I was starting to make cheese and they were stopping me

1:25:18 > 1:25:21in the street, going, "When is your cheese coming out?"

1:25:21 > 1:25:24I needed to make some cheese.

1:25:26 > 1:25:28I needed to make some cheese quick.

1:25:28 > 1:25:31Is this because you had some goats on the farm?

1:25:31 > 1:25:34Well, somebody wanted to rent a barn to make cheese at my house,

1:25:34 > 1:25:37my farm, and I said, great.

1:25:37 > 1:25:40Then people found out I was making cheese and I said,

1:25:40 > 1:25:44we've got to make cheese together, this will be brilliant,

1:25:44 > 1:25:46we can sell loads of this stuff.

1:25:46 > 1:25:50He didn't want to make cheese with me, he wanted to make his own cheese,

1:25:50 > 1:25:52which is totally fine, and that is great.

1:25:52 > 1:25:56But I needed to have a cheese then because people were expecting one.

1:25:56 > 1:25:57I kind of liked the idea,

1:25:57 > 1:26:02so Juliet and I have been working on recipes together and just having fun.

1:26:02 > 1:26:05When you and Juliet get together, we have a lot of wallops,

1:26:05 > 1:26:07that's what we have!

1:26:07 > 1:26:10I think we've managed to make the world's first rock'n'roll cheese.

1:26:10 > 1:26:12- You've set it on fire.- Really?

1:26:14 > 1:26:18I'm not sure whether to call it the Phoenix or the Hendrix.

1:26:18 > 1:26:20Is this a Christmas cheese?

1:26:20 > 1:26:22Yes, it's probably a bit hot for summer,

1:26:22 > 1:26:24but it actually works really well.

1:26:24 > 1:26:26You bake it in the oven like a Christmas pudding,

1:26:26 > 1:26:29dump brandy on it and set it on fire.

1:26:29 > 1:26:36It's sort of like a gooey raclette, it looks great but it actually works.

1:26:36 > 1:26:37Well, running through this,

1:26:37 > 1:26:40I'm just building up the pizza with the goat's cheese.

1:26:40 > 1:26:42I just love the three cheeses on there.

1:26:42 > 1:26:47We've got all the artichokes on here as well, we've got some Parmesan,

1:26:47 > 1:26:52- mozzarella as well over the top. - Should I keep stirring this one?

1:26:52 > 1:26:57- Yes, every now and then.- Ideally, the world is full of gadgets now.

1:26:57 > 1:27:01You should be able to buy one of these pizza stones

1:27:01 > 1:27:05which has been in a quite hot oven. This needs to go in there.

1:27:05 > 1:27:08This is live TV and I'm not very good at making pizzas

1:27:08 > 1:27:13but the idea is, that goes on there and the idea is,

1:27:13 > 1:27:19this cooks for about 10 minutes, 12 minutes,

1:27:19 > 1:27:23and we have a pizza that is ready

1:27:23 > 1:27:25on our pizza stone.

1:27:25 > 1:27:29- Look at that!- Heaven. - We can put some basil on the top.

1:27:29 > 1:27:31Proper, that is proper.

1:27:33 > 1:27:36Rice? What do you want rice for, look at that!

1:27:36 > 1:27:40I didn't really want rice at all. That is delicious.

1:27:40 > 1:27:43There is a wee tip for you, always put your spoon on the side.

1:27:43 > 1:27:46Dive into that! Cut me a wedge, that would be great.

1:27:46 > 1:27:48Girls, bring me the glasses, please.

1:27:48 > 1:27:50To go with this, Peter has a great wine,

1:27:50 > 1:27:55a Sainsbury's Taste the Difference Primitivo 2006

1:27:55 > 1:27:59from £5.99 from Sainsbury's.

1:27:59 > 1:28:01Have a dive into that.

1:28:01 > 1:28:03The best way to cook pizza if you have room in your garden

1:28:03 > 1:28:07or on your farm is to build yourself a wood-burning pizza oven.

1:28:07 > 1:28:10But don't do what my builders did,

1:28:10 > 1:28:13build a wood-burning pizza oven with a wooden roof!

1:28:13 > 1:28:17I've cooked on it three times and I'm on my fourth roof now

1:28:17 > 1:28:21- and it's made out of metal. - Were they Yorkshire builders?

1:28:21 > 1:28:24- What do you reckon, Alex? - I'm just enjoying the anticipation.

1:28:24 > 1:28:26I'll leave you to enjoy.

1:28:31 > 1:28:33Glad you enjoyed it and thanks for the goat's cheese, Alex.

1:28:33 > 1:28:35That's all we have time for on today's Best Bites.

1:28:35 > 1:28:38If you'd like to cook any of the food you've seen today,

1:28:38 > 1:28:41you can find all of the studio recipes on our website.

1:28:41 > 1:28:44Just go to bbc.co.uk/recipes

1:28:44 > 1:28:47There are loads of top-class ideas for you to choose from.

1:28:47 > 1:28:50Have a great rest of your weekend and see you very soon. Bye for now.