0:00:02 > 0:00:05Feast your eyes at some of the fabulous treats we've cooked
0:00:05 > 0:00:08on Saturday Kitchen over the last year in today's Best Bites.
0:00:30 > 0:00:32Welcome to the show. We're taking a short break from cooking live,
0:00:32 > 0:00:35but don't worry there are plenty of delicious dishes
0:00:35 > 0:00:38from the Saturday Kitchen archive coming up for you to enjoy.
0:00:38 > 0:00:40So, today we've got these mouthwatering moments for you.
0:00:40 > 0:00:43Our very own Jersey boy, Mark Jordan swings by
0:00:43 > 0:00:46with a fabulous duck breast recipe served with dark cherries
0:00:46 > 0:00:49that was as good to eat as it looked on the plate.
0:00:49 > 0:00:52Angela Hartnett shows us how to prepare some marvellous mezze.
0:00:52 > 0:00:56She's serving aubergines with feta cheese and a three bean salad
0:00:56 > 0:00:58and chickpeas with cherry tomatoes and sumac.
0:00:58 > 0:01:00Each one is as tasty as the last.
0:01:00 > 0:01:03And if that doesn't get you in the summer mood,
0:01:03 > 0:01:06then Ben Tish's stunning squid dish is bound to do the trick.
0:01:06 > 0:01:10The squid is stuffed with chorizo and seared on a hot griddle
0:01:10 > 0:01:12with potatoes, sage and peas.
0:01:12 > 0:01:14All you need is some sunshine to go with it.
0:01:14 > 0:01:17Hollywood heart-throb Antonio Banderas faces
0:01:17 > 0:01:19his Food Heaven or Food Hell.
0:01:19 > 0:01:20Will he get his Food Heaven,
0:01:20 > 0:01:23chicken chasseur with mashed potato or his dreaded Food Hell,
0:01:23 > 0:01:26broccoli and cauliflower cheese with baby gem salad?
0:01:26 > 0:01:29All will be revealed at the end of today's show.
0:01:29 > 0:01:32Right. Let's get stuck into our first recipe today
0:01:32 > 0:01:33and it comes from the brilliant Ben Tish.
0:01:33 > 0:01:37Now, you can tell our mums were watching the show in this one
0:01:37 > 0:01:39as we are both stuffing squid wearing our best jackets.
0:01:39 > 0:01:41- James.- Welcome back, Ben. - Thank you so much, James.
0:01:41 > 0:01:44So, on the menu for you, we've got a little bit of tapas for you.
0:01:44 > 0:01:45It's tapas as always.
0:01:45 > 0:01:48So, we've got some baby squids here. Very Spanish.
0:01:48 > 0:01:51We're going to stuff it with some chorizo. This is cooking chorizo.
0:01:51 > 0:01:54It's different from the slicing chorizo.
0:01:54 > 0:01:57It's a bit softer and needs to be cooked. We've got some fresh peas.
0:01:57 > 0:02:00We've got some sage, new potatoes. If you wouldn't mind cutting them...
0:02:00 > 0:02:02- Onto that.- ..and cooking them.- Yeah, yeah.
0:02:02 > 0:02:05And then capers and then we're going to make a little aioli.
0:02:05 > 0:02:07- If you could get an afterwards. - Sounds good.
0:02:07 > 0:02:10So, basically a garlicky mayonnaise, in effect.
0:02:10 > 0:02:14- OK.- So, first thing I need to do is peel the chorizo.
0:02:14 > 0:02:16Just take the... They'll be a skin on it.
0:02:16 > 0:02:18So, this is the softer one that people want to look for.
0:02:18 > 0:02:20How do you know which is the softer one,
0:02:20 > 0:02:23- like, if you go to buy it?- Give it a squeeze.
0:02:23 > 0:02:25- So, if it's squidgy enough to...to mould.- Look. Soft.
0:02:25 > 0:02:28- Cos some of them are really hard. - It's like sausage.- Yeah, yeah.
0:02:28 > 0:02:30It will say on it as well it's kind of...
0:02:30 > 0:02:33- It'll say semi-cured as opposed to cured.- Right.
0:02:33 > 0:02:35That's when you know it's kind of like this.
0:02:35 > 0:02:37Also there's the word 'picante' on a lot of them,
0:02:37 > 0:02:40- which is the spicy one, isn't it? - 'Picante' and 'Dulce',
0:02:40 > 0:02:41which is the sweeter one.
0:02:41 > 0:02:45- So, this is spicy, which...is great for this...great for this dish.- OK.
0:02:45 > 0:02:48So, anyway, just broken the chorizo down.
0:02:48 > 0:02:49Break it down as much as you can.
0:02:49 > 0:02:52This is going to go into the squid cavity.
0:02:52 > 0:02:56Squid... Baby squids are great cos you've got a perfect kind of...
0:02:56 > 0:02:59You know, perfect parcel, basically, to put anything inside.
0:02:59 > 0:03:03You know, you could put black pudding in there or you could even use
0:03:03 > 0:03:06some of this quid, make a stuffing with kind of chopped up squid,
0:03:06 > 0:03:08breadcrumbs and parsley and stuff that in there as well.
0:03:08 > 0:03:10I feel like I've had an overload of tapas this week
0:03:10 > 0:03:13cos I was in Barcelona at that amazing market this week.
0:03:13 > 0:03:15- Oh, the Boqueria?- Yeah.- Yeah. Fantastic.- What a place that is.
0:03:15 > 0:03:18- You've been there as well, haven't you?- Yeah. It's just incredible.
0:03:18 > 0:03:21I've never seen so much stunning produce under one roof.
0:03:21 > 0:03:24Yeah, it's sensational. It's brilliant, isn't it? It's...
0:03:24 > 0:03:27- And the restaurants... The tapas bars that are in there as well.- Amazing.
0:03:27 > 0:03:29You do. You queue to get a seat at these tapas bars
0:03:29 > 0:03:31and you don't know what you're eating.
0:03:31 > 0:03:34- You just pick anything randomly. - Go for it, yeah.
0:03:34 > 0:03:37It's always full of hung-over chefs as well cos they've all gone over
0:03:37 > 0:03:39- to Barcelona the night before.- Yeah, exactly, exactly that.
0:03:39 > 0:03:42Lots of glasses of Sherry at eight o'clock in the morning.
0:03:42 > 0:03:44- It's definitely what's needed.- You're cooking squid,
0:03:44 > 0:03:47- but octopus is hugely popular there. - Octopus is really popular, yeah.
0:03:47 > 0:03:50I think, you know, it's getting quite popular over here.
0:03:50 > 0:03:52I mean, we sell a lot of it in our restaurants. We...
0:03:52 > 0:03:54Yeah, it's really popular.
0:03:54 > 0:03:56Get it frozen, you know, frozen, defrost it
0:03:56 > 0:04:01and you're kind of guaranteed a tender... You know, a tender bite.
0:04:01 > 0:04:04- Frozen octopus tenderizes it. - Yeah, natural tenderizing.
0:04:04 > 0:04:07- People often think octopus is... - Chewy.
0:04:07 > 0:04:10I thought that would do the opposite, freezing it.
0:04:10 > 0:04:11Yeah, no, no, it works. It sort it out.
0:04:11 > 0:04:14So, anyway, I was just saying, I've got the chorizo stuffed inside.
0:04:14 > 0:04:17- Don't over stuff the squid.- Yeah.
0:04:17 > 0:04:20Because squid shrinks and the chorizo will kind of pop out. So...
0:04:20 > 0:04:23A little cocktail stick in the end of the squid
0:04:23 > 0:04:25just to hold it together while we roast it.
0:04:25 > 0:04:28- Erm, so, you've got potatoes cooking for me, James?- They're cooking, yep.
0:04:28 > 0:04:32- You want some...- A little aioli, so eggs, kind of some vinegar and...
0:04:32 > 0:04:34- then rapeseed oil.- And garlic as well?
0:04:34 > 0:04:37- Make it nice... Nice and yellow.- OK.
0:04:37 > 0:04:39So, just going to get the squids on.
0:04:39 > 0:04:42Now, your pan frying these, but the new restaurant of yours,
0:04:42 > 0:04:44you're going to cook everything on a char...charcoal grill?
0:04:44 > 0:04:47Yeah, that's right. So, new restaurant opening...
0:04:47 > 0:04:50Pretty so... November. Not pretty soon, but November.
0:04:50 > 0:04:53But, yeah, we're just kind of in the planning stages of it, but, yeah,
0:04:53 > 0:04:56it's going to be everything over kind of wood and charcoal.
0:04:56 > 0:04:59And lots of kind of smoking of things beforehand.
0:04:59 > 0:05:01So, kind of really natural kind of... Old...
0:05:01 > 0:05:04I suppose, slightly older techniques of cooking, if you like.
0:05:04 > 0:05:05Lots of fire and smoke and you know...
0:05:05 > 0:05:08Well, the great thing with tapas, in particular, the menu..
0:05:08 > 0:05:11I mean, I was watching them with the menu they were developing.
0:05:11 > 0:05:13It was almost anything. They would run out of something,
0:05:13 > 0:05:15- cross it off on the board and... - Make something else up.
0:05:15 > 0:05:18- Yeah, exactly.- Put something else on. Basically make it up!
0:05:18 > 0:05:20It's all quick. It's really quick stuff to...
0:05:20 > 0:05:23It can be as simple as just... I mean, I had chargrilled mussels,
0:05:23 > 0:05:25which was just basically just mussels in the shell
0:05:25 > 0:05:28- on the chargrill.- Exactly. Exactly that. Exactly.
0:05:28 > 0:05:31And then, you know, you're adding other dishes to as well
0:05:31 > 0:05:32to make up the whole meal. So...
0:05:32 > 0:05:35So, anyway just... Your squid, nice hot pan.
0:05:35 > 0:05:37You want a little bit of colour on them.
0:05:38 > 0:05:41Cos you got to make sure, I take it, that the inside's cooked as well.
0:05:41 > 0:05:44You've got to make sure, yeah, cos obviously the chorizo isn't...
0:05:44 > 0:05:48- It's semi-cured, so it needs cooking for a little bit, yeah.- Yeah.
0:05:48 > 0:05:51- Obviously, great on the barbecue, you were saying?- Pardon?
0:05:51 > 0:05:54- This would be great on the barbecue? - Great on the barbecue, yes.
0:05:54 > 0:05:56Squid's lovely on the barbecue, yeah. Definitely.
0:05:56 > 0:05:59- OK. It's good.- Now, straight after this your rushing off,
0:05:59 > 0:06:01not to Singapore like this fellow over here. Not to Spain.
0:06:01 > 0:06:03Not anywhere near as glamorous as that.
0:06:03 > 0:06:05No, I'm going to Regents Park where we're...
0:06:05 > 0:06:07THEY LAUGH
0:06:07 > 0:06:11No, he's got something on. He's not just randomly going to Singapore.
0:06:11 > 0:06:12Singapore, Regents Park.
0:06:12 > 0:06:15Taste Of London. It's a big kind of restaurant festival,
0:06:15 > 0:06:17so we've got one of our restaurants is kind of exhibiting there,
0:06:17 > 0:06:19if you like, Opera Tavern.
0:06:19 > 0:06:22So, yeah, we're going to be there in the pouring rain. Can't wait.
0:06:22 > 0:06:25- No, no, have you seen outside? It's actually sun shine now.- Oh, is it?
0:06:25 > 0:06:26Brilliant. Well, that's good news.
0:06:26 > 0:06:29So, just got some butter going on in there as well.
0:06:29 > 0:06:32And I want to take the butter so it's... Starts to go slightly brown.
0:06:32 > 0:06:35Like a nut brown butter flavour.
0:06:35 > 0:06:39I've got the tentacles in there as well. I think some people don't...
0:06:39 > 0:06:42Actually like the look of the tentacles, but they are delicious.
0:06:42 > 0:06:45- Yeah.- You've tentacled?- I'll go for a tentacle, yeah.
0:06:45 > 0:06:46- I'm not fussy.- I love how you say that.
0:06:46 > 0:06:48And of course potatoes...
0:06:48 > 0:06:49Me gusta. That's what I like to hear.
0:06:49 > 0:06:53Potatoes, a huge part of the diet over there. As well as the pork.
0:06:53 > 0:06:55Yeah, they love potatoes and pork
0:06:55 > 0:06:59and just saying this combination of meat and fish, pork and fish,
0:06:59 > 0:07:01is actually quite common in Spain. Yeah, so, anyway, James.
0:07:01 > 0:07:05You're sauteing those nicely for me. That's good.
0:07:05 > 0:07:07You see the butter's starting to turn just brown.
0:07:07 > 0:07:09The squid's nicely sauteing.
0:07:09 > 0:07:11- There we go.- The secret to tapas... It is simple,
0:07:11 > 0:07:14but there's a lot of work involved in the last minute cos...
0:07:14 > 0:07:17Yeah, it's all...it's all about cooking at the end. Exactly.
0:07:17 > 0:07:19Yeah, so, yeah. It's a very fast service at our restaurants
0:07:19 > 0:07:22and, you know, all the guys are kind of very concentrated.
0:07:22 > 0:07:25- Concentrating and faffing everything in there.- Yeah.
0:07:25 > 0:07:27- I'm liking that.- We're nearly there with this aioli,
0:07:27 > 0:07:29so you want a bit of vinegar in there to sharpen it up.
0:07:29 > 0:07:31A little bit of vinegar'll sharpen it up.
0:07:31 > 0:07:33It'll just kind of cut through cos it's quite rich.
0:07:33 > 0:07:35Got plenty of garlic in there, James?
0:07:35 > 0:07:36There's plenty of garlic in there.
0:07:36 > 0:07:38Good, good. That's what it's all about.
0:07:38 > 0:07:40So, just throw my peas in there
0:07:40 > 0:07:43and the butter'll just cook those through. These are nice, seasonal,
0:07:43 > 0:07:46erm, fresh peas, so they don't need much cooking...
0:07:46 > 0:07:48- much cooking at all, yeah?- Right.
0:07:48 > 0:07:49And sage you're using as well?
0:07:49 > 0:07:52I'm going to put some sage in there as well, yeah.
0:07:52 > 0:07:56Goes nicely with squid. Nice little kind of unusual addition.
0:07:57 > 0:08:00There we go. So, get that in there.
0:08:00 > 0:08:01So, with the larger squid,
0:08:01 > 0:08:03I suppose, you could just cut it up into rings
0:08:03 > 0:08:05- and then saute it off with... - Exactly.
0:08:05 > 0:08:08And you could put the chorizo in there as well and just kind of...
0:08:08 > 0:08:11And then probably throw the potatoes in and make a bit more of a...
0:08:11 > 0:08:13You know, kind of a medley of things, basically.
0:08:13 > 0:08:16- Yeah, good.- Garlic's on in there.
0:08:16 > 0:08:19- Garlic's gone in that.- Just going to grab a little bit of butter.
0:08:19 > 0:08:22- OK. No worries.- So, that way we can finish it. A little butter in there.
0:08:22 > 0:08:25- Thought you'd need looking for some butter, James.- There you go.
0:08:25 > 0:08:27Thank you. Right. Good. So, that's really good.
0:08:27 > 0:08:28Peas are there, squid's there.
0:08:28 > 0:08:31- You can see the nice kind of beet colour on there.- Yep.
0:08:31 > 0:08:33That chorizo is going to be cooked through.
0:08:33 > 0:08:34And some capers in there as well.
0:08:34 > 0:08:36That's going to add a nice bit of sharpness, you know?
0:08:36 > 0:08:40A little bit of acidity in there. I'm a big fan of...a big fan of capers.
0:08:40 > 0:08:44Of course, your year's been busy cos you've got the book out now as well.
0:08:44 > 0:08:47Yeah, the book's out. It came out... Kind of the beginning of the year.
0:08:47 > 0:08:49I talked about it when I was on at Christmas.
0:08:49 > 0:08:53- That's been going really well.- Yeah? - Got some nice press on that.
0:08:53 > 0:08:56Why tapas for you, then? What made you... Was it a trip to Sp...
0:08:56 > 0:08:57Obviously, a trip to Spain. What was it?
0:08:57 > 0:09:00Well, a trip to Spain, but, you know, I think, tapas...
0:09:00 > 0:09:03I just think it's a lovely way of eating, you know?
0:09:03 > 0:09:05It's very sociable.
0:09:05 > 0:09:08You get to try lots of flavours, you know? You're not...
0:09:08 > 0:09:10If you go to a restaurant, a regular restaurant, if you like,
0:09:10 > 0:09:12you've got starter, main course
0:09:12 > 0:09:14and you're kind of fixed to that format.
0:09:14 > 0:09:16But with tapas, you know, you get to try lots of different things
0:09:16 > 0:09:18and, it's just a great way of eating, I think.
0:09:18 > 0:09:20I also think it's particularly good for London
0:09:20 > 0:09:23- where space is quite critical as well.- Exactly, yeah. Exactly that.
0:09:23 > 0:09:25OK, very good, James. Thank you very much.
0:09:25 > 0:09:27The potatoes are nicely sauteed. They were seas...
0:09:27 > 0:09:31- You seasoned those, did you, James? - Seasoned. They're done.- OK good.
0:09:31 > 0:09:34- So... Just checking.- Just checking. - Just checking.- Smells good, guys.
0:09:34 > 0:09:37Yeah. It's smelling really good. There we go. Potatoes just there.
0:09:37 > 0:09:40That's great. Thanks, James.
0:09:40 > 0:09:42Now, loads of flavour in here. Just take...
0:09:42 > 0:09:45Remember to take the cocktail stick out, obviously,
0:09:45 > 0:09:48you don't want to get that stuck in your teeth.
0:09:48 > 0:09:49All right. There we go.
0:09:49 > 0:09:51And like you said, careful not to overfill them.
0:09:51 > 0:09:54Don't overfill them, else they'll explode, basically.
0:09:54 > 0:09:58I've kind of had that many a...many a time on the service at Salt Yard.
0:09:58 > 0:10:00And, erm, you know, it's not fun.
0:10:00 > 0:10:03OK, so. Then just spoon all of this delicious, kind of,
0:10:03 > 0:10:06buttery sage and peas over there.
0:10:06 > 0:10:10There we go. Oh, it smells good! Smells really good.
0:10:10 > 0:10:13OK, spin that around. The tentacles look great as well, I think,
0:10:13 > 0:10:16- when they're cooked in the kind of... - Yeah.- They look really good.
0:10:16 > 0:10:18And then, yeah, lovely aioli on the side.
0:10:18 > 0:10:20I'm not going to taste it, James, you made it. I'm sure...
0:10:20 > 0:10:23- I think it's all right.- I'm sure it's going to be good.
0:10:23 > 0:10:26- I think it's all right.- Really good. So, that on the side to dip it in.
0:10:26 > 0:10:28- So, give us the name of that, then. - There you go. Yes.
0:10:28 > 0:10:31So, that's sauteed baby squid stuffed with chorizo, some new potatoes,
0:10:31 > 0:10:35peas, sage, capers and a lovely aioli on the side.
0:10:35 > 0:10:36How good does that look?
0:10:41 > 0:10:43That was fantastic. That looks...
0:10:43 > 0:10:44Oh, I know it's going to taste great.
0:10:44 > 0:10:46Yeah, this is going to be good.
0:10:46 > 0:10:48- Dive into that one. Tell us what you think of that.- Mm.
0:10:48 > 0:10:50- Smells amazing.- It really does look good.- Yeah.
0:10:50 > 0:10:53You should be getting a good waft of garlic often that, I would imagine.
0:10:53 > 0:10:56- Absolutely lovely.- Yep. Let's do this.- It's just... They serve it.
0:10:56 > 0:10:58When I over there in that market, they literally,
0:10:58 > 0:11:01- straight out of the pan, pour it on a plate.- Exactly. Bosh.- Done.
0:11:01 > 0:11:02- Yeah.- Next person, basically.
0:11:02 > 0:11:04- It looked pretty easy as well. I know...- It is.
0:11:04 > 0:11:07..there's a bit of, you know, faffing around, but it looks easy.
0:11:07 > 0:11:10Well, with the aioli. I mean, you can get that made beforehand, can't you?
0:11:10 > 0:11:12You can have like a little batch of aioli in the fridge.
0:11:12 > 0:11:15And like you said the squids are different sizes,
0:11:15 > 0:11:17but the lovely ones are the tiny ones that you get in the market.
0:11:17 > 0:11:19Chipirones. Yeah, there called.
0:11:19 > 0:11:22They literally take like 30 seconds to cook. Just flash it on the grill.
0:11:22 > 0:11:24- That's it.- It's so good.- Happy with that?- Mm.
0:11:29 > 0:11:31I'm not surprised Kimberley Walsh was happy.
0:11:31 > 0:11:33That squid was simply stunning.
0:11:33 > 0:11:35Coming up, I'll be serving a whole sea bass
0:11:35 > 0:11:36for actor Richard Wilson.
0:11:36 > 0:11:38You better believe it! You get it?
0:11:38 > 0:11:41But first here's Rick Stein enjoying some southern French food
0:11:41 > 0:11:44as he drifts along the Canal du Midi in his barge.
0:11:44 > 0:11:45He's just passed Bordeaux
0:11:45 > 0:11:47and he's on his way down to the Mediterranean,
0:11:47 > 0:11:51but his crew are beginning to miss one or two home comforts.
0:11:52 > 0:11:56I'm well over two thirds of the way to the Mediterranean from Bordeaux.
0:11:56 > 0:11:59Pootling along at a sedate 4mph.
0:12:01 > 0:12:04At this pace, you notice subtle changes along the way.
0:12:04 > 0:12:08The cicadas get louder and people seem a bit more relaxed.
0:12:08 > 0:12:10Very relaxed, in fact.
0:12:10 > 0:12:13However, the film crew are desperately missing British food
0:12:13 > 0:12:17and they keep wittering on about baked beans and sausages.
0:12:17 > 0:12:22But at Homps, there's a shop run by Shirley Preston that sells just that,
0:12:22 > 0:12:25but who would want to eat baked beans in France?
0:12:25 > 0:12:28People from the boats that want their bacon and eggs in the morning
0:12:28 > 0:12:30when they're on holiday.
0:12:30 > 0:12:34People that have lived here because there's a big English population
0:12:34 > 0:12:35in this area now.
0:12:35 > 0:12:39People in holiday in gites. And quite a lot of French people.
0:12:39 > 0:12:40- French people?- French people.
0:12:40 > 0:12:44- Wha...- Yes, I was surprised, too. - What on earth would they want?
0:12:44 > 0:12:48Erm, marmalade. They love the biscuits.
0:12:48 > 0:12:52- Tea, of course, because French tea is very weak.- As we know.
0:12:52 > 0:12:53Very weak.
0:12:53 > 0:12:56- What about bread? I heard they liked our sliced bread.- Yes.
0:12:56 > 0:13:00Well, I get it in fresh every two weeks. And it's gone like lightning.
0:13:00 > 0:13:03And that's one of the things the French like, believe it or not.
0:13:04 > 0:13:07I know the film crew are eyeing these tins and jars
0:13:07 > 0:13:11with wistful expressions and of course we've been on the canal
0:13:11 > 0:13:13for over four weeks without a roast dinner.
0:13:13 > 0:13:18Actually, I really fancy beans, but not the type that Shirley sells.
0:13:18 > 0:13:22I'd like to cook this, a ragout of lamb with fresh haricot beans
0:13:22 > 0:13:25that can be bought, it seems, at every market stall in France.
0:13:29 > 0:13:33As a cook, it's a pleasure to be able to use fresh haricot beans
0:13:33 > 0:13:36and not the dried ones as I'm normally used to back at home.
0:13:36 > 0:13:40The lamb was a bone shoulder, perfect for ragout.
0:13:40 > 0:13:42Chop it into quite large pieces
0:13:42 > 0:13:46and give it a little colour by quickly frying it in some olive oil.
0:13:46 > 0:13:47Add a spoon or two of plain flour,
0:13:47 > 0:13:50which will help to thicken the finished dish.
0:13:51 > 0:13:52Then, set aside the meat
0:13:52 > 0:13:55while you fry off a couple of onions with garlic.
0:13:55 > 0:13:57Say three cloves in the same pan.
0:13:59 > 0:14:02Add peeled and deseeded tomatoes and when they've softened,
0:14:02 > 0:14:04put the meat back in.
0:14:05 > 0:14:09Now make up a generous bouquet garni with dried thyme,
0:14:09 > 0:14:11which came from the hillside, and bay leaves.
0:14:12 > 0:14:16You need just over half a bottle of good, southern French rose
0:14:16 > 0:14:18and a dollop of tomato puree.
0:14:21 > 0:14:23Cover the whole lot with stock.
0:14:23 > 0:14:25In this case, it's chicken stock that Louis the chef
0:14:25 > 0:14:29made the day before, and season generously.
0:14:29 > 0:14:30And for the moment, that's it.
0:14:32 > 0:14:39So, I just dabbed that lovely bouquet garni down inside there.
0:14:39 > 0:14:41And put on the lid.
0:14:41 > 0:14:45And then for 30 minutes cook it at an absolute tremble.
0:14:45 > 0:14:50The French - in true French style - have a word for this.
0:14:50 > 0:14:51It's called 'mijoter'
0:14:51 > 0:14:54and there's no word in English that means the same thing.
0:14:54 > 0:14:58It just means a little bubble of heat on the top.
0:14:58 > 0:15:00And then you get the perfectly cooked ragout.
0:15:04 > 0:15:06Add the beans after an hour and a half.
0:15:06 > 0:15:09And because they are fresh, they cook in about 15 minutes.
0:15:09 > 0:15:12You don't want them all soft and mushy.
0:15:12 > 0:15:15They've got to be, well, like baked beans, really.
0:15:18 > 0:15:21Fish out the bouquet garni and then to finish it off,
0:15:21 > 0:15:24a persillade of chopped parsley and garlic.
0:15:28 > 0:15:30I had this at a student's brasserie in Paris
0:15:30 > 0:15:32near the Sorbonne when I was young.
0:15:32 > 0:15:35Where I had to queue for ages to get a table.
0:15:35 > 0:15:38It was so cheap and it was served in a deep bowl with baguettes
0:15:38 > 0:15:41and a carafe of really rough red wine,
0:15:41 > 0:15:44which to me, in those days, tasted lovely.
0:15:52 > 0:15:54There's no better way of travelling.
0:15:54 > 0:15:56You arrive, in this case,
0:15:56 > 0:16:00the southern city of Narbonne, seeing only the best of a place.
0:16:00 > 0:16:05No industrial sprawl, no traffic jams that put your nerves on edge
0:16:05 > 0:16:08and no searching for that elusive parking place.
0:16:10 > 0:16:12Lots of people had assumed
0:16:12 > 0:16:15that I would be skippering this 100-foot barge
0:16:15 > 0:16:16all the way from Bordeaux.
0:16:16 > 0:16:19If that had happened, I don't think we'd have made it to Toulouse.
0:16:22 > 0:16:26The fact is that these big barges only just fit the locks and bridges
0:16:26 > 0:16:28and it takes a great deal of confidence and skill
0:16:28 > 0:16:30to get us this far.
0:16:30 > 0:16:34Even the steering wheel's too big to go under these bridges!
0:16:35 > 0:16:36We have a low one.
0:16:36 > 0:16:39It seems they go the miniature sized wheel driving my lorry.
0:16:39 > 0:16:41- That's interesting. I haven't seen that before?- No...
0:16:41 > 0:16:43we haven't been this low before.
0:16:46 > 0:16:50So, when we pop out of here and into the lock and on and moving.
0:16:50 > 0:16:55Missed by two inches at the back there. That's not bad. Phew!
0:16:55 > 0:16:58Lee, the skipper, insisted we saw Narbonne.
0:16:58 > 0:17:02In fact, we had to branch off the Canal du Midi to do so.
0:17:02 > 0:17:05The canal was first built by the Romans 2,000 years ago
0:17:05 > 0:17:08and it runs exactly the same course today,
0:17:08 > 0:17:10cutting right into the heart of the city.
0:17:13 > 0:17:16There was a market by the side of the canal when the Romans were here
0:17:16 > 0:17:19and there's still one today.
0:17:19 > 0:17:21I really wanted to cook lunch for the barge crew.
0:17:21 > 0:17:24I'd been thinking about barbecued sardines
0:17:24 > 0:17:26with chilled rose for weeks now.
0:17:26 > 0:17:28These were caught last night
0:17:28 > 0:17:31using a bright lamp to attract them to the surface.
0:17:31 > 0:17:33What do you have with sardines?
0:17:33 > 0:17:37I mean, nothing more than a very simple salad. Nothing to sort of...
0:17:37 > 0:17:40No big deal. I mean, nothing's a big deal here though, is it?
0:17:40 > 0:17:42I mean, you come in here...
0:17:42 > 0:17:45It's just so much easier to plan what you're going to cook
0:17:45 > 0:17:48when you can see everything and it's so appetizing and exciting.
0:17:48 > 0:17:51It's not in little packets. There you've got fish.
0:17:51 > 0:17:56You got the tongues galore. You got, you know, oxtails.
0:17:56 > 0:17:59You got lovely vegetables. It's easy to cook anything!
0:17:59 > 0:18:01Cooking shouldn't be difficult!
0:18:01 > 0:18:03This salad is so simple.
0:18:03 > 0:18:08Lovely ripe tomatoes, sweet pink onions, chopped flat leaf parsley,
0:18:08 > 0:18:11chunky grains of sea salt and virgin olive oil.
0:18:12 > 0:18:14I know that if I were here for any length of time,
0:18:14 > 0:18:17I'd live off these wonderful salads and fresh fish
0:18:17 > 0:18:19straight from the market.
0:18:19 > 0:18:22I always remember seeing a documentary about Picasso
0:18:22 > 0:18:24when he was in his mid-70s,
0:18:24 > 0:18:26sitting down and eating grilled sardines
0:18:26 > 0:18:30and drinking glasses of, I suspect, cold red wine
0:18:30 > 0:18:32surrounded by attractive women.
0:18:32 > 0:18:36And I remember thinking, "What a life! I must eat more fish."
0:18:36 > 0:18:38Cheers.
0:18:38 > 0:18:41But I was interested to find out from Louis, our chef,
0:18:41 > 0:18:43what people liked to eat on board.
0:18:43 > 0:18:47Normally, just a bowl of pasta or a few nice salads.
0:18:47 > 0:18:49As much fish as possible. Plenty of sardines.
0:18:49 > 0:18:52Oh, that's good. Would they be picking them up and eating them?
0:18:52 > 0:18:55I think it be very Victorian with a knife and fork, to be honest.
0:18:57 > 0:18:58Well, Sonya, you're Canadian,
0:18:58 > 0:19:01what do you think of the food back in England?
0:19:01 > 0:19:04I've only been to London, but I did live in Scotland for while
0:19:04 > 0:19:08and they deep fry absolutely everything including pizza.
0:19:09 > 0:19:10QUIET CHATTER
0:19:10 > 0:19:13I'm not saying that all the meals I've had along the canal
0:19:13 > 0:19:15have been fantastic, but I think people down here
0:19:15 > 0:19:20wouldn't even begin to understand the concept of a deep-fried pizza.
0:19:23 > 0:19:25Lock keepers come in all shapes and sizes.
0:19:25 > 0:19:28Sometimes they are gnarly, old, unsmiling men,
0:19:28 > 0:19:30who give off a whiff of distaste
0:19:30 > 0:19:34at the bright, white Noddy boats queuing for their attention.
0:19:36 > 0:19:39Then there are the relief lock keepers, students mainly,
0:19:39 > 0:19:42who zip up and down the double locks on mopeds
0:19:42 > 0:19:44and eagerly open the gates and wave the people on
0:19:44 > 0:19:46with gusto and enthusiasm.
0:19:47 > 0:19:50I've noticed that locks cause great concern
0:19:50 > 0:19:53amongst the newly acquainted boating fraternity.
0:19:53 > 0:19:56They are a place for mistakes can happen.
0:19:56 > 0:19:58Nimbleness on board counts for a great deal.
0:19:58 > 0:20:02Thick-waisted and flat-footed have a pretty hard time
0:20:02 > 0:20:04under the watchful eye of the keeper
0:20:04 > 0:20:08and bored holiday-makers, who've got nothing better to do
0:20:08 > 0:20:12than watch the Noddy boats gather like so many plastic ducks in a bath.
0:20:13 > 0:20:15Such is barging.
0:20:20 > 0:20:23Now, hopefully, there could be some sunshine this weekend.
0:20:23 > 0:20:25So, it's a good chance to get the barbecues going.
0:20:25 > 0:20:28For today's little Masterclass, I thought I'd show you how to handle
0:20:28 > 0:20:30one of the most impressive things you can do outdoors
0:20:30 > 0:20:32and that's a whole roasted sea bass.
0:20:32 > 0:20:34And I'm going to make my own harissa paste.
0:20:34 > 0:20:36These are the whole sea bass that you get nowadays.
0:20:36 > 0:20:39This one's a farmed one. You can distinctly tell the difference
0:20:39 > 0:20:41between a farmed one and a line-caught one
0:20:41 > 0:20:42and that's due to the size, mainly,
0:20:42 > 0:20:45because if this was in the ocean, then they... Line-caught,
0:20:45 > 0:20:47- they would have to throw it back... - Right. Too small.
0:20:47 > 0:20:50The farmed ones, you can get like this from the supermarket.
0:20:50 > 0:20:53First thing, before I prepare that, I'm going to get my harissa paste.
0:20:53 > 0:20:57So, we've got caraway seeds, cumin seeds. We've got smoked paprika,
0:20:57 > 0:21:00red wine vinegar and garlic and a little bit of chilli
0:21:00 > 0:21:02and some tomato puree.
0:21:02 > 0:21:05Not tomato ketchup for this one. But tomato puree.
0:21:05 > 0:21:06So, we just chop up the chillies.
0:21:06 > 0:21:08Now, harissa's that famous paste that you get
0:21:08 > 0:21:10when you're on holidays,
0:21:10 > 0:21:12which goes really, really well with fish and chicken
0:21:12 > 0:21:14and all manner of different things. And what you...
0:21:14 > 0:21:17It's very simple to actually make it yourself,
0:21:17 > 0:21:19so just throw that in a blender with these spices.
0:21:19 > 0:21:21Like I said, we've got caraway, little bit of cumin seeds,
0:21:21 > 0:21:24some of the smoked paprika that you can get.
0:21:24 > 0:21:25You can get the sweet one or the hot.
0:21:25 > 0:21:27It's entirely which one you go for.
0:21:27 > 0:21:29If you go for the hot one, it even hotter.
0:21:29 > 0:21:32Red wine vinegar.
0:21:32 > 0:21:34Pop that in as well.
0:21:34 > 0:21:37And then the tomato puree.
0:21:37 > 0:21:40Really just get a decent amount of tomato puree.
0:21:41 > 0:21:44I was saying, this is this fantastic stuff that you get
0:21:44 > 0:21:46in sort of Moroccan markets, Turkish markets,
0:21:46 > 0:21:48which have the bowls of it.
0:21:48 > 0:21:53When you realise how quick and easy it is to make, which that is...
0:21:53 > 0:21:55A good pinch of salt.
0:21:55 > 0:21:58And that's your harissa paste done.
0:21:58 > 0:22:01- How do you spell it?- Harissa.
0:22:01 > 0:22:03- Harissa.- Don't look at me. H-A-R...
0:22:03 > 0:22:07- I-S-S-A.- There you go.- Ah, harissa. - Harissa.
0:22:07 > 0:22:09Then what we're going to do is use these little...
0:22:09 > 0:22:11These are called 'ratte'. I can spell that.
0:22:11 > 0:22:14- That's R-A-T-T-E. - THEY LAUGH
0:22:14 > 0:22:16These are little ratte potatoes,
0:22:16 > 0:22:18which they have traditionally in France,
0:22:18 > 0:22:20but we grow them in small quantities over here.
0:22:20 > 0:22:22And they're used a lot in salads over in France as well.
0:22:22 > 0:22:25- They are fantastic.- A really firm texture, isn't it?
0:22:25 > 0:22:27Yeah, nice firm texture, particularly good with this.
0:22:27 > 0:22:30Then you've got your sea bass, which we can then just simply prepare.
0:22:30 > 0:22:33Now, what you need to do with this is remove this fin here.
0:22:33 > 0:22:37You see it's quite sharp. These things here. So, remove that first,
0:22:37 > 0:22:40otherwise, somebody's going to dive into that when it's cooked.
0:22:40 > 0:22:42So, we just use a sharp pair of scissors
0:22:42 > 0:22:44and remove all fins first of all.
0:22:44 > 0:22:49And then trim off the tail cos sometimes these burn a bit.
0:22:49 > 0:22:51Remove these little bits of fins there.
0:22:51 > 0:22:53And sea bass is an amazing thing, really.
0:22:53 > 0:22:56It's lovely as it sits there, but you can imagine in the ocean.
0:22:56 > 0:22:58It's really a predator of the ocean.
0:22:58 > 0:23:00- Because the size of its mouth. It's massive.- Whoo!- Look at that.
0:23:00 > 0:23:03- It goes... Catching live mackerel and...- Sardines.
0:23:03 > 0:23:05- I mean, it really is a predator of the sea.- Yeah, huge mouth!
0:23:05 > 0:23:08- It's fabulous.- Yeah, it's called 'wolf of the sea' in French.
0:23:08 > 0:23:09- 'Loup de mer'.- Yeah.
0:23:09 > 0:23:12And then what we're going to do is just score the top like that.
0:23:12 > 0:23:16And I'm going to cook this en papillote like this.
0:23:16 > 0:23:18Now, I always found your, sort of, career fascinating
0:23:18 > 0:23:21because when you read about you, really acting,
0:23:21 > 0:23:23you've always wanted to do it, but when you're at school,
0:23:23 > 0:23:25you thought the one thing that people remind you of
0:23:25 > 0:23:27and is distinct about you is that's the voice,
0:23:27 > 0:23:30but you thought that was the bit that was going to let you down
0:23:30 > 0:23:31- when it came to it.- Yeah. Yeah. Yeah.
0:23:31 > 0:23:35I just thought I was very, very nasal. And...
0:23:35 > 0:23:40One of my teachers told me that I'd never be able to speak properly.
0:23:42 > 0:23:46So, yeah, I just didn't have the confidence, you see?
0:23:46 > 0:23:50I had no role models in Scotland in the early days.
0:23:52 > 0:23:55It's something that you've literally been wanting to do,
0:23:55 > 0:23:58- you know, from such a young age, really...- Yeah.
0:23:58 > 0:24:00And then to even do it when you had a different...
0:24:00 > 0:24:03- You were a lab technician as well. - I was! Yeah, for 10 years. Yeah.
0:24:03 > 0:24:06But you were still...still doing that, your amateur dramatics.
0:24:06 > 0:24:09Amateur dramatics, yeah. I still did it.
0:24:09 > 0:24:11And eventually, when I was 27,
0:24:11 > 0:24:15I decided to go to RADA, to the Royal Academy in London.
0:24:15 > 0:24:17And then it all sort of changed your life from there,
0:24:17 > 0:24:18but even then you still...
0:24:18 > 0:24:20- Oh, I...- It wasn't even really the confidence.
0:24:20 > 0:24:23- You thought your voice would be still an issue.- Absolutely.
0:24:23 > 0:24:25Absolutely. And...
0:24:25 > 0:24:29I'm surprised when people say, "Oh, you have a very nice voice, Richard."
0:24:29 > 0:24:33I mean, I still don't think I've got a very nice voice. But...
0:24:33 > 0:24:36I still hear a nasality in it, but... Yeah.
0:24:36 > 0:24:39But that's kind of the thing that stands you apart, I'm assuming.
0:24:39 > 0:24:42I suppose so. Yeah, taxi drivers always say,
0:24:42 > 0:24:46- "Oh, I recognise you now from the voice."- Yeah.
0:24:46 > 0:24:47Gives me away.
0:24:47 > 0:24:49There's your little harissa over the top
0:24:49 > 0:24:52and then what we're going to do is grab our potatoes
0:24:52 > 0:24:53and just pop these all over the top.
0:24:53 > 0:24:56I'm using a little bit of buttered grease-proof paper
0:24:56 > 0:24:57and some tinfoil, rather than...
0:24:57 > 0:25:00Cos if you just cook it in tinfoil it generally sticks.
0:25:00 > 0:25:05The harissa paste goes on there and then this you can just rub all over.
0:25:05 > 0:25:08- And what's the flavour of that harissa paste?- Quite spicy.
0:25:08 > 0:25:11- Quite spicy.- Hot.- But you only want a little bit of it...
0:25:11 > 0:25:13So, yeah, hot and spicy, really.
0:25:13 > 0:25:14A little bit of it.
0:25:14 > 0:25:17And then you can get some of this oregano,
0:25:17 > 0:25:20which we can just pop in the cavity like that.
0:25:20 > 0:25:21A pinch of salt and pepper.
0:25:21 > 0:25:23And then I'm going to wrap this up and then bake it in the oven,
0:25:23 > 0:25:25but if you've... Do this on barbecue,
0:25:25 > 0:25:27generally barbecues got lids nowadays,
0:25:27 > 0:25:29so you could just pop that in the barbecue
0:25:29 > 0:25:30and cook that for about 15 minutes.
0:25:30 > 0:25:33But also looking at your career, what's fascinating, you've...
0:25:33 > 0:25:37You know, obviously you've been a rise, rise, rise but...
0:25:37 > 0:25:38It has been a rise, rise, rise
0:25:38 > 0:25:41because theatre is a huge part of your life.
0:25:41 > 0:25:42- Yeah.- And always has been.- Yeah.
0:25:42 > 0:25:45And you continue to still do it now because...
0:25:45 > 0:25:47I mean, you're doing stuff now. Tell us about that, then.
0:25:47 > 0:25:50I'm...I'm rehearsing at the moment for Theatre Royal, Bath
0:25:50 > 0:25:53for A Little Hotel On The Side, a Feydeau farce.
0:25:53 > 0:25:55Erm, starring Richard McCabe
0:25:55 > 0:26:00and I'm playing the hotel manager Bastien in act two.
0:26:00 > 0:26:04- Right. So, it's...- I don't have too much responsibility.
0:26:04 > 0:26:07So, when is that...when is that out now? Is that out, now?
0:26:07 > 0:26:10- Oh, that's out on 15 August.- Right.
0:26:10 > 0:26:14- This month!- Right. This month.- Gosh.
0:26:14 > 0:26:15I shouldn't be here.
0:26:15 > 0:26:17And on top of that, you're basically... You're doing...
0:26:17 > 0:26:19Not just on stage, but offstage as well
0:26:19 > 0:26:21cos directing is a big thing for you as well.
0:26:21 > 0:26:23Yeah, I've got a production,
0:26:23 > 0:26:25a new play by Robin Hooper called Love Your Soldiers,
0:26:25 > 0:26:28which is a play set in Afghanistan,
0:26:28 > 0:26:32which goes to the Lyceum in October.
0:26:32 > 0:26:34So, when was the real turning point of your career,
0:26:34 > 0:26:37because literally I said it was just a steady rise, but you did...
0:26:37 > 0:26:39- I mean, Passage Of India you played a small part in.- Yeah.
0:26:39 > 0:26:41- I mean, that film went on to be huge.- All over the world.
0:26:41 > 0:26:45- Yeah, that was very exciting, yeah. - Was that something that set you up,
0:26:45 > 0:26:47or was it other things that you think...?
0:26:47 > 0:26:50No, it was probably television. It was things like Only When I Laugh
0:26:50 > 0:26:54and then One Foot In The Grave was the big...explosion, as it were.
0:26:54 > 0:26:56Obviously, we've got to talk about One Foot In The Grave.
0:26:56 > 0:26:58- Of course! I'd love to.- I couldn't believe...
0:26:58 > 0:27:00It was 12 years ago it stopped?
0:27:00 > 0:27:03- Yeah.- Oh, my goodness.- 12 years ago. What...what...
0:27:03 > 0:27:04Why the decision to stop it?
0:27:04 > 0:27:07Was that something that you and the writers decided?
0:27:07 > 0:27:10Yeah, that was David Renwick, our brilliant writer,
0:27:10 > 0:27:14he decided he had written the man and that was about enough.
0:27:14 > 0:27:16- Would you...- And he said,
0:27:16 > 0:27:19"I'm thinking of killing the Victor." I said, "Yeah, kill him!"
0:27:19 > 0:27:20THEY LAUGH
0:27:20 > 0:27:23But doing something like that that's hugely successful,
0:27:23 > 0:27:25the temptation is just to keep going, isn't it?
0:27:25 > 0:27:28Yeah. We would only ever do six episodes at a time.
0:27:28 > 0:27:31The BBC wanted more, of course, but we only...
0:27:31 > 0:27:34He would only write six and I only wanted to do six at a time.
0:27:34 > 0:27:37- But I also found it... The writing is key to this...- Ooh, yes!
0:27:37 > 0:27:40As well as great acting, but the writing...
0:27:40 > 0:27:43- There was one...one episode that you did purely in a car.- In a car.
0:27:43 > 0:27:46Didn't actually get out of the car. The whole lot in the car.
0:27:46 > 0:27:51- Stuck on the motorway. Yeah. Behind the horse's arse.- Backside.
0:27:51 > 0:27:53And a horse box.
0:27:53 > 0:27:56That was a brilliant episode. It was very, very difficult to do
0:27:56 > 0:27:59because we were pretending it was summer
0:27:59 > 0:28:03- and we were filming it in the middle of winter.- Yeah.- It was...
0:28:03 > 0:28:06And because we were filming it in the car all the time,
0:28:06 > 0:28:09the car had no windscreen and it was freezing.
0:28:09 > 0:28:13And we were... in summer shirts and things.
0:28:13 > 0:28:15- Awful.- And where does that...that famous line,
0:28:15 > 0:28:17which I'm not going to get you to do,
0:28:17 > 0:28:18where does that famous line come from?
0:28:18 > 0:28:21- Was that something that you wrote or something that...?- No, no.
0:28:21 > 0:28:24It was just Victor...tended to say it quite a lot.
0:28:24 > 0:28:26It was never meant to be a catchphrase.
0:28:26 > 0:28:29And then gradually it caught on.
0:28:29 > 0:28:32Well, look. You can open this up and you've got this fish...
0:28:32 > 0:28:36So, ideally, if you're doing this on the barbecue, of course,
0:28:36 > 0:28:37you can cook it the same way.
0:28:37 > 0:28:39Now, I've put grease-proof paper in here
0:28:39 > 0:28:42because you can see it doesn't stick to the tinfoil.
0:28:42 > 0:28:43And if you open this up...
0:28:43 > 0:28:44So, how long would you do that for?
0:28:44 > 0:28:46This has had about 20 minutes in the oven.
0:28:46 > 0:28:49Between 15 and 20 minutes. Something like that.
0:28:49 > 0:28:53And pop that in there, on the plate and you can serve it in that paper.
0:28:53 > 0:28:56- And is there fennel in it?- There's no fennel in here.
0:28:56 > 0:28:58It'd be good with fennel, wouldn't it?
0:28:58 > 0:29:00- Yeah, we just got the right salad for that.- None of that. No.
0:29:00 > 0:29:03Lemon over the top. Like that. A bit of salt
0:29:03 > 0:29:06and then finally a little bit of... I'll put some of this.
0:29:06 > 0:29:09A little bit of rapeseed all over the top as well. Just a bit of that.
0:29:09 > 0:29:12James, were the potatoes first before you sliced them?
0:29:12 > 0:29:13No, they will cook in real-time as well
0:29:13 > 0:29:16cos they steam while they're doing it as well.
0:29:16 > 0:29:17- And they are thinly sliced.- Yeah.
0:29:17 > 0:29:19- Ooh!- Have a...have a try into that.
0:29:19 > 0:29:22Gosh. Lovely.
0:29:22 > 0:29:25So, give us the name of the play you're playing in.
0:29:25 > 0:29:28- A Little Hotel On The Side.- Yep. And where is that?
0:29:28 > 0:29:32Theatre Royal, Bath opening on 15 August.
0:29:32 > 0:29:35Erm, going on until the end of August.
0:29:35 > 0:29:37- Well, best of luck with that. - Thank you.
0:29:37 > 0:29:39Tell us what you think of that one.
0:29:39 > 0:29:42I'm going to rehearsal this afternoon. Mm!
0:29:42 > 0:29:43- Happy with that?- I'm happy with that.
0:29:43 > 0:29:46- He's happy cos it's got no fennel in it as well.- Lovely.
0:29:51 > 0:29:54Now, if you would like to have a go at making that sea bass recipe
0:29:54 > 0:29:59this weekend, then go to our website, which is bbc.co.uk/recipes.
0:29:59 > 0:30:01You'll also find all the studio dishes on there, too.
0:30:01 > 0:30:03Now, the show was not live today, so instead,
0:30:03 > 0:30:05we're looking back at some of the great things
0:30:05 > 0:30:08we have cooked over the last year on Saturday Kitchen.
0:30:08 > 0:30:11Next up is a woman who knows a thing or two about Mediterranean food.
0:30:11 > 0:30:13It is the brilliant and Michelin-starred chef
0:30:13 > 0:30:16Angela Hartnett, and she is making meze under the watchful gaze
0:30:16 > 0:30:19of a certain Ann Widdecombe. Enjoy this one.
0:30:19 > 0:30:21On the menu for you, we've got three different dishes.
0:30:21 > 0:30:23Three, lots of work this morning, I'm afraid.
0:30:23 > 0:30:26- Straightaway, you dive into it.- I know.- What's the name of this, then?
0:30:26 > 0:30:29Well, it is like, I suppose, a Mediterranean meze, really.
0:30:29 > 0:30:32It's just all stuff that I think you love to eat in the summer.
0:30:32 > 0:30:35And to me, it's like it evokes the summer, it's sort of holiday food.
0:30:35 > 0:30:37You know, you go away.
0:30:37 > 0:30:40Lovely olive oil, lovely vegetables. So, all good stuff.
0:30:40 > 0:30:43A little bit of your Italian influence coming into this?
0:30:43 > 0:30:45Yeah, little bit. And also there's some great books out there.
0:30:45 > 0:30:48I think who does it really well - Simon Hopkinson has great ideas.
0:30:48 > 0:30:52And Ottolenghi. You know, all those sort of things are fabulous.
0:30:52 > 0:30:55So we are going to put our aubergines straight on the grill -
0:30:55 > 0:30:59- bit of oil, bit of salt. Just really get a nice grill there.- OK.
0:30:59 > 0:31:01So, I'm doing the... In there, we've got runner beans,
0:31:01 > 0:31:03we've got French beans in that one as well.
0:31:03 > 0:31:06We are just going to make a dressing of onions,
0:31:06 > 0:31:07garlic and chilli for this one.
0:31:07 > 0:31:10And there are all very simple to do, and is also the great
0:31:10 > 0:31:13thing about all of these dishes - I think you can adapt them slightly.
0:31:13 > 0:31:16So, you know, if you've got basil, tomatoes, you can do something
0:31:16 > 0:31:19with that. And it is a great way of using bits and bobs in the larder.
0:31:19 > 0:31:21Especially the chickpea one, you know?
0:31:21 > 0:31:24You put loads of mint in there, you can even put tomatoes, etc, etc.
0:31:24 > 0:31:26I'm going to start the chickpeas off as well.
0:31:26 > 0:31:28You've got free spices going in there.
0:31:28 > 0:31:32Yeah, so we've got sumac, some chilli and some cumin,
0:31:32 > 0:31:34so I'm just going to put a little bit of oil in the pan,
0:31:34 > 0:31:38toast those off a bit with the oil and then add the chickpeas as well.
0:31:38 > 0:31:40And we'll hold a little bit of the sumac powder back,
0:31:40 > 0:31:42cos we'll put that on the yogurt as well.
0:31:42 > 0:31:44Now, it has already been a busy year for you,
0:31:44 > 0:31:47- because you've got, well, your restaurant in New Forest.- Yep.
0:31:47 > 0:31:52I'm doing Lime Wood Hotel. It is called Hartnett Holder and Co.
0:31:52 > 0:31:55And it is basically, how we've done it is
0:31:55 > 0:31:58it's myself and the chef there, Luke Holder, who's fantastic.
0:31:58 > 0:32:00And the Co is obviously all the staff, cos we've made it
0:32:00 > 0:32:03a real team effort. And you were down there with us
0:32:03 > 0:32:06cos we were doing that brilliant filming for the Roux Scholarship.
0:32:06 > 0:32:10Absolutely. Which is coming out in what? This week, isn't it really?
0:32:10 > 0:32:15Well, yeah. It starts on Monday. So two weeks, I think. Two weeks.
0:32:15 > 0:32:18Every night for two weeks. And that, to me, was fantastic,
0:32:18 > 0:32:21filming down in Lime Wood. Cos we had all the smokehouse.
0:32:21 > 0:32:23You did that amazing dessert,
0:32:23 > 0:32:24which really shocked all the scholars.
0:32:24 > 0:32:26They had never seen anything like that.
0:32:26 > 0:32:29I was doing pasta out in the middle of the sun. So it was quite...
0:32:29 > 0:32:31It also shows what cooking is about.
0:32:31 > 0:32:34It's not just about fancy techniques and everything, it is about basic,
0:32:34 > 0:32:38proper desserts, really great pasta and really for them
0:32:38 > 0:32:41- to really show their skills as chefs. - It is proper cooking, really.
0:32:41 > 0:32:43- No water vats or anything like that. - No! God, no.
0:32:43 > 0:32:45They weren't allowed any of that stuff.
0:32:45 > 0:32:46So... And it was great to do.
0:32:46 > 0:32:48And also, I think, because it's the Roux Scholarship,
0:32:48 > 0:32:51we had so many other great chefs. I mean, you were doing it.
0:32:51 > 0:32:52We've got Andrew Fairlie doing it,
0:32:52 > 0:32:55Rick Stein, Raymond Blanc is there. There's a host of people.
0:32:55 > 0:32:57Andrew Fairlie was the first Roux scholar, wasn't it?
0:32:57 > 0:33:00He was, yeah. Oh my gosh, yeah, I know.
0:33:00 > 0:33:02I mean, when I saw... What was the name of your dessert called?
0:33:02 > 0:33:04It was Gateau St Honore.
0:33:04 > 0:33:06I mean, to be fair, I didn't know it was.
0:33:06 > 0:33:09I was like, "What is that? What do those poor guys have to do?"
0:33:09 > 0:33:10I think they were quite shocked
0:33:10 > 0:33:13when they saw what they had to do.
0:33:13 > 0:33:15It is actually a cake name after the patron saint of pastry cooks.
0:33:15 > 0:33:17- And who's that?- Uh...
0:33:17 > 0:33:20- Gat... Sant Honore.- Sant Honore.
0:33:20 > 0:33:25But it was a choux pastry dessert that they make as a disk with
0:33:25 > 0:33:28choux buns all the way around it, filled with cream.
0:33:28 > 0:33:29And they had to do that with no recipe?
0:33:29 > 0:33:32Yeah, I was a bit cruel, I didn't give them any recipe.
0:33:32 > 0:33:34It was quite funny to watch.
0:33:34 > 0:33:36- So did they have to make puff pastry as well?- Yeah.
0:33:36 > 0:33:40- No... Yeah, they made a choux pastry and then they put...- Yeah?
0:33:40 > 0:33:43- This one is into there. That's the chickpea one, yeah.- A challenge.
0:33:43 > 0:33:46- This one is the bean, that's the chickpea.- That goes in there.
0:33:46 > 0:33:47Good, good, good.
0:33:47 > 0:33:50So what herbs...the spices you've got in there?
0:33:50 > 0:33:53So, in there, I've got cumin, I've got chilli and I've got sumac.
0:33:53 > 0:33:56And then we put mint in there, parsley, a touch of lemon.
0:33:56 > 0:33:59In with the aubergine, I'm going to put some fresh garlic,
0:33:59 > 0:34:01like, with a little bit of oil.
0:34:01 > 0:34:04Add some golden raisins, some pine nuts and toasted breadcrumbs,
0:34:04 > 0:34:07- cos they're going to go on top. - Right.- OK, so it all just...
0:34:07 > 0:34:10- All mixed together.- We mentioned the restaurant you've got
0:34:10 > 0:34:12in New Forest, but Murano, where you are based, really,
0:34:12 > 0:34:14- that's in Central London.- Yeah.
0:34:14 > 0:34:16So that is going great. And, you know,
0:34:16 > 0:34:17it's like anything, it's your team.
0:34:17 > 0:34:20I've got great guys there - Diego is the head chef,
0:34:20 > 0:34:24Pip, who's the sous chef, you know. And they all, you know...
0:34:24 > 0:34:27I can't trust the kitchen without these guys,
0:34:27 > 0:34:29cos they are there doing the whole thing.
0:34:29 > 0:34:31You look after your team and make sure they have a good time.
0:34:31 > 0:34:34London never ceases to amaze me. It never stops, does it?
0:34:34 > 0:34:37- In the restaurant scene.- Oh, my God, it's just going more and more.
0:34:37 > 0:34:40- Yeah.- I can't quite believe how many restaurants are opening,
0:34:40 > 0:34:43- but they are.- But they all seem to be full, you know?
0:34:43 > 0:34:44Well, you know, food is the thing.
0:34:44 > 0:34:47Also the great thing now about London - we are getting lots
0:34:47 > 0:34:49of neighbourhood restaurants.
0:34:49 > 0:34:51It's not like before that you had to go into Central London
0:34:51 > 0:34:52or Covent Garden.
0:34:52 > 0:34:54Now everyone has got a local restaurant.
0:34:54 > 0:34:56Where I live, sort of Shoreditch way,
0:34:56 > 0:34:58you just don't have to come into town, you know.
0:34:58 > 0:35:02You can have all your sort of great time out there in the summer.
0:35:02 > 0:35:03Right, so my aubergines are done.
0:35:03 > 0:35:06You want them when they are really nice and soft.
0:35:06 > 0:35:09I'm going to move this plate over this way. Sorry, James.
0:35:09 > 0:35:12Just finish them off here.
0:35:12 > 0:35:15So the dressing for this one, which we have got in here,
0:35:15 > 0:35:17we've got mustard, is that vinegar?
0:35:17 > 0:35:19Yeah, mustard, a little bit of vinegar and oil.
0:35:19 > 0:35:21And oil. This is for the bean one.
0:35:21 > 0:35:24And you put them on top like this, so the heat of the aubergines
0:35:24 > 0:35:27is going to carry on cooking them as well.
0:35:27 > 0:35:29And they are so nice, aubergines, as well.
0:35:29 > 0:35:33They're just beautiful when they're grilled like this, fresh, fantastic.
0:35:33 > 0:35:35I'm going to get this bread up for you as well.
0:35:35 > 0:35:37- You want me to do these flatbreads? - I do, James.
0:35:37 > 0:35:40I like you to work a bit. You know how it is.
0:35:40 > 0:35:42I had to do all the work on the Roux Scholarship.
0:35:42 > 0:35:45I was there whipping cream, doing everything.
0:35:45 > 0:35:47- I'm getting my own back now. - Yeah, exactly.
0:35:47 > 0:35:50But Nigel's not... Nigel's will be easy.
0:35:50 > 0:35:55So, I'm going to sprinkle all the pine nuts, breadcrumbs on there.
0:35:55 > 0:35:58So like that. And you can smell the garlic, which is great.
0:35:58 > 0:36:02Finish it with a touch of the mint and the parsley.
0:36:02 > 0:36:05And we're going to put some crumbled feta on top as well.
0:36:05 > 0:36:08And then finish it with a bit of oil and a touch of vinegar.
0:36:08 > 0:36:11- Right.- That is sort of one meze dish.- So what is in here, then?
0:36:11 > 0:36:12What's in your dough here?
0:36:12 > 0:36:15So, in the dough here, it is literally a touch of flour.
0:36:15 > 0:36:18Some people make it without yeast, I put a little bit of yeast in.
0:36:18 > 0:36:20Flour, salt and a bit of water.
0:36:20 > 0:36:24And that's it. And just let it prove up. And then really hot pan.
0:36:24 > 0:36:26- Or you can do it in the oven as well. - Or on the griddle pan.
0:36:26 > 0:36:28Or a griddle pan, exactly.
0:36:28 > 0:36:30So what you want is that sort of blistering effect.
0:36:30 > 0:36:33We've got some yogurt here that we're going to put in here,
0:36:33 > 0:36:34cos it is nice.
0:36:34 > 0:36:38What the idea is that you have the sort of, if you like, the dough,
0:36:38 > 0:36:41and then you feed through, have it all together, eat it.
0:36:41 > 0:36:45A little bit of chilli powder on top. This one is ready to go.
0:36:45 > 0:36:47So this dough has probably proved, what, for about an hour?
0:36:47 > 0:36:51Yeah, an hour and a half, just so... You see it starts to bubble up.
0:36:51 > 0:36:54You want that sort of golden, exactly like that,
0:36:54 > 0:36:56that lovely sort of goldeny flavour.
0:36:56 > 0:36:58- I'll put that back.- OK.
0:36:58 > 0:37:01Did you want to come and have a vegetarian breakfast, Nigel?
0:37:01 > 0:37:04- Are you happy about that? - I'd love to, yeah.- You'd love to?
0:37:04 > 0:37:07- You're up to that?- Right, you got some black pepper in here.
0:37:07 > 0:37:09- Yeah, lovely.- Some salt in this one.
0:37:09 > 0:37:12And then the final thing with those is we are going to put a lovely soft
0:37:12 > 0:37:14boiled egg on top as well.
0:37:14 > 0:37:17- A little bit of salt.- Some oil. - A little bit of pepper.
0:37:19 > 0:37:21And then we'll cut our sourdough.
0:37:21 > 0:37:22I'll give you that, I'll do this.
0:37:22 > 0:37:25Sourdough. I'll give you that.
0:37:25 > 0:37:30So give that a really nice toss. I'm going to use my hands a bit in there.
0:37:30 > 0:37:33And the secret to make a great bean salad is,
0:37:33 > 0:37:37as you've done it perfectly, James, is to season them when they are hot.
0:37:37 > 0:37:40You know, cos then they absorb all that sort of vinegar,
0:37:40 > 0:37:41oil and chilli sort of flavours.
0:37:41 > 0:37:43It is that horrible thing like potato salads
0:37:43 > 0:37:45when they make them with cold potatoes.
0:37:45 > 0:37:48- It never takes any of the flavouring. - Yeah.- OK?
0:37:48 > 0:37:50And then we put our sourdough there.
0:37:50 > 0:37:52A little bit of yogurt.
0:37:52 > 0:37:55- Oh, and our little eggs on top. - And you've got...
0:37:55 > 0:37:57- Another one there. - Another one on there.
0:37:57 > 0:37:59I'll leave that with you. You can chop it up.
0:37:59 > 0:38:02I just wonder whether there'll be enough for us all.
0:38:02 > 0:38:04Wondering whether there is enough(!)
0:38:04 > 0:38:06- You're hungry!- Looks good.
0:38:06 > 0:38:08- Have you got a big appetite? - Generous portions.
0:38:08 > 0:38:10Give us the name of this thing.
0:38:10 > 0:38:12So, we're going to call it a Mediterranean meze.
0:38:12 > 0:38:15Chickpea salad, grilled aubergines, bean and egg salad,
0:38:15 > 0:38:17fresh flatbread and yogurt sour cream.
0:38:17 > 0:38:19- Did you put the vinegar on the top? - A little bit, oh, yeah.
0:38:19 > 0:38:21Always forget something.
0:38:21 > 0:38:23White wine vinegar just over the top of the aubergines.
0:38:23 > 0:38:26- Beautiful.- It looks fantastic. - Bon appetit.
0:38:29 > 0:38:31It looks pretty good to me.
0:38:32 > 0:38:35I don't know where you start with this one, to be honest.
0:38:35 > 0:38:37Do you start on the left and work to your right?
0:38:37 > 0:38:40I'm not quite sure where you start with this one.
0:38:40 > 0:38:42- Isn't that absolutely lovely? - Do you like vegetables, Ann?
0:38:42 > 0:38:44Well, I love meze
0:38:44 > 0:38:48and I love sitting outside, you know, in the open.
0:38:48 > 0:38:52Either in Greece or in Italy or wherever, and just enjoying meze.
0:38:52 > 0:38:55Or in the car park in Clapham.
0:38:55 > 0:38:58Dive in, tell us what you think of this one.
0:38:58 > 0:39:00Like I say, you mix and match. And the chickpeas,
0:39:00 > 0:39:04- those weren't dried chickpeas. - No, soak them. You can do those.
0:39:04 > 0:39:06You can use dried or there is tinned, you know.
0:39:06 > 0:39:10- That's it with beans - white beans... - That's very good.
0:39:10 > 0:39:12And just, you know, it's...
0:39:12 > 0:39:15- Great.- Happy with that one? - I love these.
0:39:15 > 0:39:17Yellow beans, they are just coming into season now.
0:39:17 > 0:39:18Particularly when you have those warm.
0:39:18 > 0:39:21I think that is the key to any vegetable.
0:39:21 > 0:39:23Serve it at the right temperature, sort of tomato salads
0:39:23 > 0:39:25that are served from the fridge.
0:39:25 > 0:39:28- Very nicely seasoned.- Thank you. That was my one. Brilliant.
0:39:28 > 0:39:30- Well done, James.- One-nil.
0:39:34 > 0:39:37So, that is your summer party food sorted.
0:39:37 > 0:39:38Right, it is time to open the doors
0:39:38 > 0:39:40to Rachel Khoo's little Paris kitchen.
0:39:40 > 0:39:43She is exploring the world of classic French cuisine,
0:39:43 > 0:39:46and is cooking it all on a little, tiny gas hob.
0:39:49 > 0:39:53I left my Croydon home behind many years ago to come to Paris
0:39:53 > 0:39:56and train at world famous Le Cordon Bleu.
0:39:56 > 0:40:01Living here, you soon realise it's a culinary melting pot.
0:40:01 > 0:40:04It's unlike anywhere else in France.
0:40:04 > 0:40:06The influence of so many cultures
0:40:06 > 0:40:12and sheer range of ingredients make the capital truly the city of food.
0:40:12 > 0:40:16I definitely think in Paris you are a bit spoiled for amazing produce.
0:40:16 > 0:40:19There are fresh food markets in every neighbourhood.
0:40:19 > 0:40:23- What kind of spices do you have on that one? Pork and spices?- Yes.
0:40:23 > 0:40:27And you still can go to these little shops which are specialised -
0:40:27 > 0:40:31the cheese monger, the fishmonger - and you have a personal relationship.
0:40:31 > 0:40:33- Rachel!- Bonjour!
0:40:33 > 0:40:37And they pass on their passion, and you learn things.
0:40:37 > 0:40:39Everybody has a point of view on food.
0:40:42 > 0:40:44Most people lived here in tiny apartments
0:40:44 > 0:40:47and there are some big challenges to overcome.
0:40:48 > 0:40:50It's quite small. Look.
0:40:52 > 0:40:54I'm short and I can do this.
0:40:56 > 0:40:58So you get a sense of how big it is.
0:40:58 > 0:41:01This kitchen is the beating heart of my restaurant,
0:41:01 > 0:41:04and to make it work, I've had to keep it simple.
0:41:04 > 0:41:06Will it close?
0:41:06 > 0:41:08It does.
0:41:08 > 0:41:09Woo-hoo!
0:41:09 > 0:41:13Tonight, I'm going to cook some mouthwatering treats.
0:41:13 > 0:41:16And I am starting with one of my favourites -
0:41:16 > 0:41:19a simple twist on a classic French recipe.
0:41:20 > 0:41:25The Parisians absolutely love croque madame, and I love them, too.
0:41:25 > 0:41:27But I like to make them a bit different
0:41:27 > 0:41:30and put them in a little muffin tin.
0:41:30 > 0:41:34The croque madame is a Parisian version of a British bacon butty.
0:41:34 > 0:41:37But here it is more of a lunchtime snack.
0:41:37 > 0:41:40The first thing I need to do is make my bechamel sauce.
0:41:42 > 0:41:45My pot, which is hanging in its special home.
0:41:47 > 0:41:50I'm going to start off with a tablespoon of butter.
0:41:53 > 0:41:54Tablespoon of flour.
0:41:56 > 0:41:57In it goes.
0:41:57 > 0:41:59Grab a whisk.
0:42:01 > 0:42:04Flour and butter melted together is called a roux,
0:42:04 > 0:42:08and the roux will thicken up our bechamel sauce.
0:42:09 > 0:42:15Pour 200 millilitres of milk, slowly to avoid getting any lumps.
0:42:15 > 0:42:17Add nutmeg and Dijon mustard.
0:42:17 > 0:42:20Then season. And that's it!
0:42:20 > 0:42:22My little take on the classic bechamel.
0:42:22 > 0:42:24That's perfect.
0:42:24 > 0:42:27OK, now to making our muffin cup.
0:42:27 > 0:42:30We're going to use sliced white bread,
0:42:30 > 0:42:35which is not something that you tend to eat in Paris.
0:42:35 > 0:42:39They have some beautiful baguettes, so sliced white bread...
0:42:41 > 0:42:43Don't tell the Parisians.
0:42:43 > 0:42:45OK, slice the crust off.
0:42:50 > 0:42:52Now, grab a rolling pin and flatten
0:42:52 > 0:42:54the bread to about half the thickness.
0:42:54 > 0:42:58I wonder if I could do two at the same time. Oh, yeah!
0:42:58 > 0:43:00You can do two at the same time.
0:43:00 > 0:43:02I've just discovered that.
0:43:04 > 0:43:08And then to get that croque crisp, coat the bread in butter
0:43:08 > 0:43:09to stop it getting soggy.
0:43:09 > 0:43:12No crunch, no croque.
0:43:13 > 0:43:15OK.
0:43:15 > 0:43:19All my bread slices are in there. I'm going to put some ham in.
0:43:19 > 0:43:22If you don't want to use ham, you can leave it out.
0:43:22 > 0:43:24It is really nice, actually, just with the creamy sauce,
0:43:24 > 0:43:27the egg and the cheese sprinkled on top.
0:43:30 > 0:43:36OK, for the eggs, ideally, you want to have a really small egg.
0:43:36 > 0:43:39But these are the regular size I can get in Paris.
0:43:39 > 0:43:42I'm going to do a little trick, which is
0:43:42 > 0:43:47you crack it open and then you just pour out some of the egg white.
0:43:49 > 0:43:51If you put the whole egg in there,
0:43:51 > 0:43:54then it will overfill the muffin tin
0:43:54 > 0:43:57and you won't have any room for the sauce.
0:43:57 > 0:44:00OK, I'm going to add my bechamel sauce.
0:44:00 > 0:44:02Tablespoon of sauce.
0:44:09 > 0:44:10OK.
0:44:10 > 0:44:13Then I grab my grater.
0:44:13 > 0:44:14Cheese.
0:44:14 > 0:44:19Can't have the croque madame muffins without a bit of cheese on top.
0:44:19 > 0:44:22I'm using a Gruyere, but you could use a mature comte which is
0:44:22 > 0:44:25one of the favourite cheeses for Parisians,
0:44:25 > 0:44:28or the English equivalent would be a nice, mature cheddar.
0:44:28 > 0:44:31A lot of flavour in there.
0:44:31 > 0:44:33I think that is enough cheese on there.
0:44:33 > 0:44:35Oh, there's a little bit left, I'm going to have that.
0:44:35 > 0:44:38Yum. I love cheese.
0:44:38 > 0:44:40OK, finishing touches.
0:44:43 > 0:44:45A bit of melted butter on the edges.
0:44:46 > 0:44:51Put your muffins in the oven at 180 degrees for 15 minutes.
0:44:51 > 0:44:54If you don't like the egg runny, then keep them in for another five.
0:44:56 > 0:44:58That smells really good.
0:45:05 > 0:45:06Let's have a look.
0:45:08 > 0:45:09Oh, wow!
0:45:10 > 0:45:12That's pretty amazing.
0:45:13 > 0:45:15Sometimes it is the simplest of dishes
0:45:15 > 0:45:17that gives you the most pleasure.
0:45:17 > 0:45:21And this one really brings me a little joie de vivre.
0:45:22 > 0:45:24Can you hear that crunching?
0:45:27 > 0:45:29That is a croque madame muffin.
0:45:34 > 0:45:39I live in a so-called up-and-coming part of Paris called Belleville,
0:45:39 > 0:45:42or beautiful town, but in reality,
0:45:42 > 0:45:44this area is a little rough around the edges.
0:45:47 > 0:45:49It's home to a large North African community,
0:45:49 > 0:45:52who settled here from France's former colonies.
0:45:52 > 0:45:54Ah, super. Merci.
0:45:54 > 0:45:58Like most districts in Paris, Belleville has a twice-weekly
0:45:58 > 0:45:59food market.
0:45:59 > 0:46:02Ah, oui. Super.
0:46:02 > 0:46:07The North African influence brings with it a wide variety of flavours.
0:46:07 > 0:46:10Oh, last one, last one.
0:46:10 > 0:46:14- You try?- No, no, thank you, I'm good for eating. Merci, monsieur.
0:46:14 > 0:46:17- Merci.- Au revoir.- Au revoir.
0:46:17 > 0:46:21I'm here searching for some mint, and this is the place to find it,
0:46:21 > 0:46:23as it is popular in Moroccan cooking.
0:46:23 > 0:46:29I am making a lamb stew and I need some mint.
0:46:29 > 0:46:32- How much?- Three bunches, please. - Three bunches, yes.
0:46:35 > 0:46:37- Yeah.- All right.
0:46:37 > 0:46:38- It's good, yeah?- It's good mint.
0:46:38 > 0:46:41For a good mojito.
0:46:41 > 0:46:44- Yeah, a good mojito.- Yes.
0:46:44 > 0:46:46Bye! Au revoir!
0:46:51 > 0:46:56Most people think of French stews, they think of really heavy,
0:46:56 > 0:46:57winter stews.
0:46:57 > 0:47:02Winter season is over and now what is in fashion is a spring stew,
0:47:02 > 0:47:07so what we are going to do is a light stew, which has a light broth
0:47:07 > 0:47:12with lots of green, fresh vegetables and some spring lamb.
0:47:16 > 0:47:21Start off by putting garlic and half an onion into a big casserole pot.
0:47:21 > 0:47:24I'm a bit lazy, so I try and put everything in one pot.
0:47:24 > 0:47:28Anything to save washing up, that's my motto.
0:47:28 > 0:47:33So, I've got a cut of lamb, which is fairly cheap. The neck.
0:47:33 > 0:47:37And the great thing about the neck part is it has the bone,
0:47:37 > 0:47:41which gives you the rich stock, and a bit of fat.
0:47:41 > 0:47:44So that is the perfect combination for a stew.
0:47:44 > 0:47:48Searing the lamb will caramelise the sugars that come to the outside
0:47:48 > 0:47:51of the meat and create extra flavour.
0:47:51 > 0:47:52You can actually smell it.
0:47:52 > 0:47:55When the meat starts to brown, it gives off that lovely, rich,
0:47:55 > 0:47:56meaty smell.
0:47:58 > 0:47:59Makes you very hungry.
0:48:02 > 0:48:06So, while that is browning, I'm going to grab two carrots.
0:48:09 > 0:48:12And I'm just going to get my other bits and bobs.
0:48:13 > 0:48:16My makeshift herb box is just the job in my little flat.
0:48:16 > 0:48:20I'm going to need some bay leaf and thyme for my stew.
0:48:21 > 0:48:24Now, add enough cold water to cover the meat.
0:48:24 > 0:48:28No need for stock, as the herbs and flavour from the meat do the job.
0:48:28 > 0:48:30I'm going to put the lid on that.
0:48:31 > 0:48:33And that's that.
0:48:33 > 0:48:36You just let that simmer along and, in two hours' time,
0:48:36 > 0:48:38you have dinner ready.
0:48:38 > 0:48:42And in the meantime, start making the mint sauce.
0:48:42 > 0:48:46Now, this couldn't be simpler and it is so tasty.
0:48:46 > 0:48:47Chop the mint finely.
0:48:50 > 0:48:52Add a teaspoon of salt and sugar.
0:48:54 > 0:48:57Some hot water and white wine vinegar.
0:48:58 > 0:49:02The French might serve this with Dijon mustard, but for me,
0:49:02 > 0:49:04it has got to be the mint.
0:49:06 > 0:49:09Then leave it in the fridge to chill.
0:49:09 > 0:49:10And voila.
0:49:11 > 0:49:17Then sit back, relax and let that stew scrumptious magic happen.
0:49:20 > 0:49:22Wow!
0:49:22 > 0:49:24That certainly smells good.
0:49:26 > 0:49:30So, I think we can finish off with some fresh vegetables.
0:49:30 > 0:49:32Now I'm going to add the beans.
0:49:32 > 0:49:34I'm using beans and peas,
0:49:34 > 0:49:37these are classic ingredients for this type of French stew.
0:49:37 > 0:49:41To make it more filling, you could use broad beans and new potatoes.
0:49:41 > 0:49:44That is looking very spring like, with that bright green colour
0:49:44 > 0:49:46and the orange.
0:49:46 > 0:49:49Lamb and mint sauce, the French always go,
0:49:49 > 0:49:51"Oh, you've got to be kidding!" They can't...
0:49:51 > 0:49:57You know, they can't comprehend that idea of putting mint sauce with meat.
0:49:57 > 0:49:59It's like... Ugh!
0:49:59 > 0:50:04OK, so I think the vegetables are done. Yeah, they look great.
0:50:04 > 0:50:07I'm going to turn it off, actually, cos it's all cooked.
0:50:11 > 0:50:13Mm, that's really good. Yeah.
0:50:13 > 0:50:15For me, that doesn't need any seasoning
0:50:15 > 0:50:18because you have the lovely meaty flavours from the lamb,
0:50:18 > 0:50:21you've got the carrots which add a bit of sweetness
0:50:21 > 0:50:23and then you have got the bay leaf and the thyme.
0:50:23 > 0:50:25That is perfectly flavoured for me.
0:50:27 > 0:50:33So there is my spring lamb stew with a dollop of homemade mint sauce.
0:50:34 > 0:50:37A simple but much loved Parisian supper.
0:50:38 > 0:50:42With a big helping of mint sauce, it is a little taste of home.
0:50:49 > 0:50:54My food is influenced by classic French dishes, but living in
0:50:54 > 0:50:59this cosmopolitan capital, you don't have to go far to find inspiration.
0:51:02 > 0:51:06I'm meeting Abdul Bijou at his Moroccan cafe.
0:51:06 > 0:51:09He's going to show me another use for fresh mint.
0:51:13 > 0:51:18I drink mint tea with every French dish I can eat, so no problem.
0:51:18 > 0:51:22Because Muslim people don't drink alcohol like French
0:51:22 > 0:51:23with their meats.
0:51:23 > 0:51:26You can add pine nuts, almonds or lemon to your tea,
0:51:26 > 0:51:29but Abdul's going to show me the classic recipe.
0:51:29 > 0:51:32- What is the first step? - The first step?- Yeah.
0:51:32 > 0:51:35You take the tea, green tea, you put
0:51:35 > 0:51:38- three spoons.- Three teaspoons.- Yeah.
0:51:38 > 0:51:40Then you take the sugar.
0:51:40 > 0:51:45To make a pot of tea for this size, we will need six sugar.
0:51:45 > 0:51:47- Come again, six cubes of sugar?- Yeah.
0:51:47 > 0:51:50So, Moroccan people have a sweet tooth, then.
0:51:50 > 0:51:53Yes, they like sweet things. OK?
0:51:53 > 0:51:57Then three branches of mint.
0:51:57 > 0:51:59- Fresh mint.- It is really important.
0:51:59 > 0:52:03You can't have dry mint because there is not all the perfume.
0:52:03 > 0:52:05- And you squash that into... - You squash that
0:52:05 > 0:52:07and you put it in the teapot.
0:52:07 > 0:52:12- Then.- Yeah.- You add the water. - So this is boiling water.- Yeah.
0:52:12 > 0:52:16- You can already smell some of the mint.- Yeah, yeah.- Wow.
0:52:16 > 0:52:18So now, we just have to wait.
0:52:18 > 0:52:21Leave the tea to boil for about ten minutes or
0:52:21 > 0:52:24until the green tea leaves float to the top.
0:52:24 > 0:52:26Show me the magic.
0:52:26 > 0:52:29With the tea done, there is the art of pouring.
0:52:29 > 0:52:33- OK, I can see you pouring it from up high.- Yeah.
0:52:33 > 0:52:34Is there a reason why you do that?
0:52:34 > 0:52:38OK, for us, it is to mix the water and the sugar.
0:52:38 > 0:52:41- OK?- Yeah.
0:52:41 > 0:52:45- And then you have to cool it. - So you do it twice.- Yes.
0:52:45 > 0:52:48- So it is not all sweet at the bottom. - Yeah.- OK.- So now...
0:52:48 > 0:52:52- That's ready to drink.- It is.- All right.- Have a nice tea.- Thank you.
0:52:54 > 0:52:58The perfect after-dinner drink to serve your guests.
0:53:01 > 0:53:05My flat is a triumph for making the most of a small space.
0:53:07 > 0:53:09One of the things which is a bit annoying
0:53:09 > 0:53:13I have to do every day is fold out my futon.
0:53:13 > 0:53:15I have a futon bed, so you fold it out every day,
0:53:15 > 0:53:18you've got to put your bed on there, you go to sleep.
0:53:18 > 0:53:20And in the morning, you've got to put it back.
0:53:20 > 0:53:21Cos if you don't put the bed away,
0:53:21 > 0:53:23then you are literally cooking in bed.
0:53:23 > 0:53:25And that's not good.
0:53:29 > 0:53:32But by night, my modest home is transformed into a magical
0:53:32 > 0:53:35little restaurant for two.
0:53:35 > 0:53:37- It's so good.- Thanks!
0:53:37 > 0:53:40It's juicy, it's...
0:53:40 > 0:53:43People come from all over the world
0:53:43 > 0:53:46and they are always really surprised
0:53:46 > 0:53:49that A - an English girl can cook,
0:53:49 > 0:53:50B - she can cook French food
0:53:50 > 0:53:54and C - she can cook French food which is delicious
0:53:54 > 0:53:58on a little stove with a little oven like that.
0:54:03 > 0:54:05There will be a few more great ideas from Rachel next week.
0:54:05 > 0:54:08We are not cooking live for a few weeks,
0:54:08 > 0:54:09as we enjoy a short summer break,
0:54:09 > 0:54:12but this gives me a chance to share some of my favourite recipes
0:54:12 > 0:54:14from the last year on Saturday Kitchen with you instead.
0:54:14 > 0:54:17Still to come on today's Best Bites -
0:54:17 > 0:54:21Tom Kerridge, takes on Brazilian super chef Alex Atala
0:54:21 > 0:54:24at the Saturday Kitchen omelette challenge.
0:54:24 > 0:54:26Find out who triumphed a little later on.
0:54:26 > 0:54:29Jersey boy Mark Jordan dropped in to show off his tan
0:54:29 > 0:54:31and his cooking skills.
0:54:31 > 0:54:32He pan roasted duck breast
0:54:32 > 0:54:34with poached cherries, leeks and carrots.
0:54:34 > 0:54:38It is a recipe you simply must see again. It really was superb.
0:54:38 > 0:54:41And Antonio Banderas faces his food heaven or food hell.
0:54:41 > 0:54:43Will he get his food heaven -
0:54:43 > 0:54:46chicken Cheshire with mash potato - or his dreaded food hell -
0:54:46 > 0:54:49broccoli and cauliflower cheese with baby gem salad.
0:54:49 > 0:54:51Find out the results at the end of today's show.
0:54:51 > 0:54:54Now, let's get some inspiration from a great chef
0:54:54 > 0:54:56from the Northeast, Kenny Atkinson.
0:54:56 > 0:54:59He's got scallops on the menu, so take it away. Way-ay, man.
0:54:59 > 0:55:02- Great to have you on the show. Welcome back.- Thanks, James.
0:55:02 > 0:55:05- So, on the menu we have got sort of chicken and scallops.- Yeah.
0:55:05 > 0:55:07Surf and turf, but not with lobster.
0:55:07 > 0:55:08No, we're going to do some
0:55:08 > 0:55:11roasted scallops but we are going to confit the chicken wings
0:55:11 > 0:55:13- in honey glaze.- Sounds good to me.
0:55:13 > 0:55:15Confit them to make them much softer.
0:55:15 > 0:55:17To break down the texture, yeah, keep them moist.
0:55:17 > 0:55:18But we want to take the bone out as well,
0:55:18 > 0:55:20- it is a boneless chicken wing. - All right.
0:55:20 > 0:55:23You want me to get on and do this little chutney sort of thing.
0:55:23 > 0:55:26- So just peel and brunoise the apple. - OK.
0:55:26 > 0:55:29- We got those.- Yeah.
0:55:29 > 0:55:31- Now, we're just using any apple for this?- Yeah.
0:55:31 > 0:55:34I think Granny Smith to keep the texture lot better.
0:55:34 > 0:55:36Also with the acidity, I think it works really well.
0:55:36 > 0:55:38So literally just very simple - water, sugar,
0:55:38 > 0:55:40a little bit of vinegar and some cider vinegar.
0:55:40 > 0:55:42OK, sounds good to me.
0:55:42 > 0:55:44So, chicken wings, James, obviously very inexpensive.
0:55:44 > 0:55:47- You are going to break these down even more.- Yeah.
0:55:47 > 0:55:48So you've got the whole wing there.
0:55:48 > 0:55:51All I want to do is, using a sharp knife, above the knuckle,
0:55:51 > 0:55:54straight through on one side.
0:55:54 > 0:55:56And on the bottom, same game, straight through.
0:55:56 > 0:55:59So what we are left with is a beautiful joint of meat like that.
0:55:59 > 0:56:02- Yeah.- And what I want to do, James, is just some duck fat,
0:56:02 > 0:56:05just drop those wings into the duck fat
0:56:05 > 0:56:09with a little bit of garlic and a little bit of thyme.
0:56:09 > 0:56:11- Yeah.- I'm just going to slowly confit that for about an hour,
0:56:11 > 0:56:15- hour and a half, at about 160.- Now, you traditionally do this with duck,
0:56:15 > 0:56:17- But you'd salt it first. But you can cook anything in there.- Yeah.
0:56:17 > 0:56:19It's just a good way of keeping the moisture.
0:56:19 > 0:56:21You could poach if you wanted to, but I just find,
0:56:21 > 0:56:25using duck fat just helps keep the moistures a lot better.
0:56:25 > 0:56:28The wings you could obviously keep for stocks and for sauces,
0:56:28 > 0:56:30but we're not going to use that today.
0:56:30 > 0:56:34- So, garlic in there as well. - So, a little clove of garlic.
0:56:34 > 0:56:36Now, since you were last on,
0:56:36 > 0:56:40- you've left the place where you were working.- Yeah.- And a new venture.
0:56:40 > 0:56:44Yeah, it has all this week just been boxed off. We have made a deal...
0:56:44 > 0:56:47- There's a sink in the back if you want to wash her hands.- Brilliant.
0:56:47 > 0:56:49We made a deal on a beautiful, Grade 1 listed building
0:56:49 > 0:56:51on the Newcastle side.
0:56:51 > 0:56:55Absolutely stunning. Just been restored to its full glory.
0:56:55 > 0:56:57So, what was it, a mill or something?
0:56:57 > 0:57:00It used to be three merchant houses done in the 15th century.
0:57:00 > 0:57:04- Yeah.- So this just goes in the oven, James.- OK.
0:57:04 > 0:57:06So, yeah, we've done a deal on that.
0:57:06 > 0:57:10And then, hopefully, all fingers crossed, we should be open,
0:57:10 > 0:57:13looking to open by late August, mid-September.
0:57:13 > 0:57:15Now, you're famous for your Michelin-starred sort of food,
0:57:15 > 0:57:18- but I take it this is much more of a brasserie sort of thing.- Yeah.
0:57:18 > 0:57:21I think... It's a formal dining, James. I wanted to strip back.
0:57:21 > 0:57:24- I want it to be accessible for everybody.- Yep.
0:57:24 > 0:57:28And I think the location we've got is absolutely perfect for that.
0:57:28 > 0:57:31So these are the wings we've done earlier, James.
0:57:31 > 0:57:33Just going to take them out onto a plate and show you.
0:57:33 > 0:57:36- These have all been cooked now. - Now, you could cook those...
0:57:36 > 0:57:39You're popping those in the oven, but you could gently cook them
0:57:39 > 0:57:41- on the stove.- You could do, if you have it on a real low heat.
0:57:41 > 0:57:44It lets you just lightly take them over.
0:57:44 > 0:57:45Take four out of these.
0:57:46 > 0:57:50- So, as you can see... Obviously, let them cool down in the oil first.- Yep.
0:57:50 > 0:57:52And what we want to do then, James,
0:57:52 > 0:57:54just carefully just pop the bone out.
0:57:55 > 0:57:57Like so.
0:57:57 > 0:58:00So you keep the wing intact.
0:58:00 > 0:58:03So the reason why you put it like that is so you can take the bone
0:58:03 > 0:58:05- out as well.- Yeah. Cos I don't like the bone in.
0:58:05 > 0:58:07I don't want the fuss of trying to eat around it.
0:58:07 > 0:58:10I want you to be able to eat it with the scallop without
0:58:10 > 0:58:12the fuss of worrying about bones.
0:58:12 > 0:58:15You're making it look a bit easy, though, aren't you?
0:58:15 > 0:58:17How long would you give those in the oven, then?
0:58:17 > 0:58:19I would say about an hour, an hour and a half.
0:58:19 > 0:58:20They won't take long, James.
0:58:20 > 0:58:22- So, we've got the sugar, we've got the vinegar.- Yeah.
0:58:22 > 0:58:24- You are using cider vinegar for this.- Yeah.
0:58:24 > 0:58:27You could use white vinegar if you wanted to,
0:58:27 > 0:58:29I just like the flavour the cider vinegar gives.
0:58:30 > 0:58:33And then over here we've got a little puree, yeah?
0:58:33 > 0:58:36Yeah the puree, same again, adds a little bit of richness to the dish.
0:58:36 > 0:58:41It's literally 250 grams of finely diced celeriac, a clove of garlic,
0:58:41 > 0:58:4450 grams of butter, half a pint of water and just reduce that down...
0:58:44 > 0:58:46And one shallot. Reduce it down very quickly
0:58:46 > 0:58:48until it starts to absorb into the celeriac
0:58:48 > 0:58:51and lightly just blend it with a little bit of cream
0:58:51 > 0:58:53and then you've got yourself a lovely, smooth puree.
0:58:53 > 0:58:56I've got some vanilla in there, by the way as well.
0:58:56 > 0:58:57In that...in the apple mixture.
0:58:57 > 0:59:00- So, we're just going to toast off these hazelnuts as well?- Yeah.
0:59:00 > 0:59:01So, let's get a pan on.
0:59:01 > 0:59:03So, it's exciting times for you.
0:59:03 > 0:59:05This must be your first... Is this your first...?
0:59:05 > 0:59:08This will be my absolute first, first, stand-alone restaurant.
0:59:08 > 0:59:09So, yeah, it's scary.
0:59:09 > 0:59:12He doesn't know what he's let himself in for, does he, really?
0:59:12 > 0:59:14A little bit scary. I'll get some oil.
0:59:14 > 0:59:15All I'm going to do with these, James,
0:59:15 > 0:59:18- is just pan-fry these rings off. - Yep.- Get a little bit of colour.
0:59:18 > 0:59:21And then we're going to finish them with just a touch of honey.
0:59:21 > 0:59:23Cos it's been quite a while now
0:59:23 > 0:59:25since you've been left Rockcliffe. You had quite a chill out time.
0:59:25 > 0:59:28Yeah, well, it was about March, April time when I left.
0:59:28 > 0:59:30So, we've been spending the last few months looking
0:59:30 > 0:59:32and searching for the right property.
0:59:32 > 0:59:35What we think is going to be the right move to do.
0:59:35 > 0:59:36So, yeah, just enjoying some quality time
0:59:36 > 0:59:38with the family and the children.
0:59:38 > 0:59:41And watching daytime morning TV. That's what you've been doing.
0:59:41 > 0:59:42THEY LAUGH
0:59:42 > 0:59:45- Well, you know, you've got to relax, Jim.- I know, Jeremy Kyle.
0:59:45 > 0:59:48- You're a big fan. You know, that kind of stuff now, are you?- Exactly.
0:59:48 > 0:59:51Well, I've got to see all the family.
0:59:51 > 0:59:53- So, I'm going to get these rings pan-fried off.- Right.
0:59:53 > 0:59:55So, you want that...hotter. I'll do that over here, so...
0:59:55 > 0:59:58Fantastic. And then the scallops, James,
0:59:58 > 0:59:59I always buy scallops in shell.
0:59:59 > 1:00:02These for me are the absolute jewels of the sea.
1:00:02 > 1:00:05Small palette knife just try and take it to the flat side,
1:00:05 > 1:00:08so we can break down the muscle.
1:00:08 > 1:00:11- These are the hand dived ones. - Yeah, these are the hand dived ones.
1:00:11 > 1:00:13And just scrape it along the top shell like so.
1:00:15 > 1:00:17And then just scoop it out.
1:00:19 > 1:00:22- Big fan of scallops?- Yeah.- Probably something...
1:00:22 > 1:00:26- Have you ever tried doing this before?- No. I'd cut my hand off.
1:00:26 > 1:00:29The easiest way to do that is probably using a table knife,
1:00:29 > 1:00:33- isn't it, really?- Yeah, exactly, yeah. Or a small pare knife.
1:00:33 > 1:00:37- Get these off.- So, we've got the hazelnuts here.- Yeah.
1:00:37 > 1:00:40Which...I've just lightly toasted for you.
1:00:40 > 1:00:42And then you want some honey in the...?
1:00:42 > 1:00:45Just a little bit of honey, James, so they get a bit of a glaze.
1:00:45 > 1:00:47A little bit of honey in these pieces of chicken over there.
1:00:47 > 1:00:51- Right, so we've got our...- So, you've got...- Puree here.- Yeah.
1:00:51 > 1:00:53So, with the scallops, James, I want the presentation side,
1:00:53 > 1:00:56which is the side that we're going to serve up
1:00:56 > 1:00:59and we're going to lightly dust that with a touch of cumin.
1:00:59 > 1:01:02This'll just give it a lovely little... Heat to the scallops.
1:01:02 > 1:01:06- Cumin or curry.- Curry is fantastic as well, yeah.
1:01:06 > 1:01:09So, use as much as you want. Depends how strong you want it.
1:01:09 > 1:01:11So, what have you got in here? What is in this one?
1:01:11 > 1:01:14That's basically just chopped celeriac, shallots, garlic,
1:01:14 > 1:01:17water, butter reduced down until it emulsifies.
1:01:17 > 1:01:18Blended with a little bit of cream
1:01:18 > 1:01:21and finish with salt and ground pepper.
1:01:21 > 1:01:23- Right. There's your chicken, mate. - Ah, brilliant.
1:01:23 > 1:01:27So, just a little bit of oil in the pan like so.
1:01:27 > 1:01:30Watch that one. And then you want some little apple pieces?
1:01:30 > 1:01:33Yeah, just some fresh apple just to freshen the salad up.
1:01:33 > 1:01:36So, is this kind of the food you're going to serve in the restaurant?
1:01:36 > 1:01:37- Or is it...?- Yeah, I think so, yeah.
1:01:37 > 1:01:40Obviously, we're still working on concepts at the moment,
1:01:40 > 1:01:42but I just want the simplicity of ingredients and...
1:01:42 > 1:01:44And people to enjoy just good quality food.
1:01:44 > 1:01:47So, you got a great larder up there as well, haven't you?
1:01:47 > 1:01:49Yeah, the larder is phenomenal in the Northeast.
1:01:49 > 1:01:51There's no doubt about that and that was one of the things
1:01:51 > 1:01:54- that we showcased doing The Great British Menu, you know?- Yeah.
1:01:54 > 1:01:56The produce that we have in the Northeast is fantastic
1:01:56 > 1:01:59- and I think the food scene is changing the Northeast.- Yeah.
1:01:59 > 1:02:01You know, it's really up-and-coming now,
1:02:01 > 1:02:04which is one of the reasons why I wanted to move back to Newcastle.
1:02:04 > 1:02:06So, have we got a name for this place yet or not?
1:02:06 > 1:02:08Not yet. No. I'll have to come back on, James.
1:02:08 > 1:02:09So, just like I say,
1:02:09 > 1:02:11we're in the early stages of the design.
1:02:11 > 1:02:14There's a sink in the back if you want to wash your hands.
1:02:14 > 1:02:17- There you go.- Yep.- We got the apple here, which I've got for you.- Yeah.
1:02:17 > 1:02:20Which I'm getting ready now.
1:02:20 > 1:02:24- So, this is just...basically just the raw apple for the texture.- Yeah.
1:02:24 > 1:02:25Just to flesh out the salad.
1:02:25 > 1:02:27- There you go. - Put the scallops on the bottom.
1:02:27 > 1:02:29There you go. They don't take very long at all, those.
1:02:29 > 1:02:32No, the scallops literally take about two minutes.
1:02:32 > 1:02:35So, as you can see the apple pickle, we've reduced them down, James.
1:02:35 > 1:02:36Obviously, we've got one done early.
1:02:36 > 1:02:39We've reduced it right down to almost like a jam really.
1:02:40 > 1:02:44Yep. We've got a minute left, so I'll just pop that on there.
1:02:44 > 1:02:45So, the scallops I'll flip over.
1:02:46 > 1:02:47Turn the heat down
1:02:47 > 1:02:51and I'm just going to add a little bit of butter to that.
1:02:51 > 1:02:54- This is just a good way to finish them off, isn't it, really?- Yeah.
1:02:54 > 1:02:57Well, the heat of the pan will finish the scallops off, so...
1:02:57 > 1:02:59I think people are scared to cook fish at home.
1:02:59 > 1:03:02And it's actually really simple to do, really, to be honest.
1:03:02 > 1:03:06Just confidence. I'm just going to add a little bit of...
1:03:06 > 1:03:08Well, also with scallops, they can be quite pricey
1:03:08 > 1:03:10- particularly the hand dive ones. - Yeah.
1:03:10 > 1:03:14Well, you could get yourself a good fishmonger. They're not too bad.
1:03:14 > 1:03:16I think the common mistake is not a hot enough pan.
1:03:16 > 1:03:18- Don't you think that's the key to it?- Yeah.
1:03:18 > 1:03:20- And a good non-stick pan as well. - Yeah.- That always helps.
1:03:22 > 1:03:24All right, we've got the hazelnuts here
1:03:24 > 1:03:26and you've got a bit of hazelnut oil with this as well, so...
1:03:26 > 1:03:30Yeah, exactly, just to literally bring the whole thing together.
1:03:30 > 1:03:32- Right we're ready when you are. - We're nearly ready.
1:03:32 > 1:03:34So, let's give these scallops a little baste.
1:03:35 > 1:03:38- I'll get the puree ready for you. - Thanks, James.
1:03:38 > 1:03:40- There you go.- Like so.
1:03:42 > 1:03:44- So, that you cook for about half an hour and then...- Yeah...
1:03:44 > 1:03:46Cook it right down and then let it cool down.
1:03:46 > 1:03:48We're ready when you are.
1:03:48 > 1:03:51So, we're going to do something a little bit fancy here. Just to...
1:03:51 > 1:03:56A little bit of celeriac puree. Just at the base of the plate.
1:03:56 > 1:03:59In the restaurant, we use a small palette knife to drag it back,
1:03:59 > 1:04:02but what you can do is if you got a pair of scissors,
1:04:02 > 1:04:04a little plastic top,
1:04:04 > 1:04:06which is actually at the top of my son's fruit pot.
1:04:06 > 1:04:09- A little rectangle shape...- Top of your son's fruit pot?- Yep.
1:04:09 > 1:04:14- Yeah, so scrape it down like that.- Is that it?- That's it, yeah.
1:04:14 > 1:04:18And then to finish off, the scallops. You literally just scatter...
1:04:18 > 1:04:20Don't throw it away, keep it, you might need that.
1:04:20 > 1:04:23- Where is it? - THEY LAUGH
1:04:23 > 1:04:27Might need to sellotape it back onto your son's fruit pot.
1:04:27 > 1:04:30So, the wings... you got the apple pickle, sorry.
1:04:30 > 1:04:31Yeah. It's over there.
1:04:31 > 1:04:35So, you want the pickle just in between the scallops.
1:04:35 > 1:04:37Adds a beautiful acidity to the dish.
1:04:37 > 1:04:41The wings, the same again, just scatter in between the scallops.
1:04:41 > 1:04:43And of course they've got no bones in it as well.
1:04:43 > 1:04:45Which is a bonus, so it's easier to eat.
1:04:45 > 1:04:48- And then the hazelnuts that you roast off before...- There all there.
1:04:48 > 1:04:50Thank you, James.
1:04:50 > 1:04:54So, a little scatter. Add a little bit of texture to the dish as well.
1:04:54 > 1:04:56Some beautiful shaved apple.
1:04:59 > 1:05:02Same again. It's that lovely, fresh acidity to the dish
1:05:02 > 1:05:04and then some fresh shiso leaves,
1:05:04 > 1:05:07which, same again, add a lovely little cumin flavour to the dish.
1:05:07 > 1:05:09And some coriander just to freshen it up.
1:05:09 > 1:05:12- Hey, you've got some hazelnut oil. - And then just to finish off.
1:05:12 > 1:05:14So, while you're drizzling that, mate,
1:05:14 > 1:05:15so tell us what this dish is again.
1:05:15 > 1:05:18This is my very simple cumin roasted scallops
1:05:18 > 1:05:20with honey glazed chicken wings,
1:05:20 > 1:05:22a little salad of apple, celeriac and hazelnuts.
1:05:22 > 1:05:25- How good does that look?- There you go.
1:05:30 > 1:05:32Well, it looks good. What does it taste like? OK.
1:05:32 > 1:05:35- Let's dive into this. Breakfast. - That looks amazing.
1:05:35 > 1:05:37You've got scallops for breakfast for a first dish.
1:05:37 > 1:05:40You know, that would take me about five hours to do what you just did.
1:05:40 > 1:05:44It took me five hours yesterday cos I haven't cooked for two months.
1:05:44 > 1:05:45Is no-one else going to have some?
1:05:45 > 1:05:47- No, you get to dive in.- Really? - Dive in.
1:05:47 > 1:05:49My mouth's watering. This is really good.
1:05:49 > 1:05:51With this camera crew, it doesn't actually make it
1:05:51 > 1:05:54- to the end of table to be honest. - Does it not?
1:05:54 > 1:05:57But, you know, that is a great combination with chicken and...
1:05:57 > 1:05:59It's a beautiful surf and turf and the freshness of the apple
1:05:59 > 1:06:01just really works with the honey glazed wings.
1:06:01 > 1:06:03No-one is having any.
1:06:03 > 1:06:05If you didn't like scallops, just do it with the wings.
1:06:05 > 1:06:08- That chicken is amazing!- Tastes pretty good, isn't it?- Oh, my God!
1:06:13 > 1:06:15Now, England and Brazil have had many sporting clashes
1:06:15 > 1:06:19over the years, but this was the very first time the two countries
1:06:19 > 1:06:21had met in the Saturday Kitchen Omelette Challenge.
1:06:21 > 1:06:23England was represented by Tom Kerridge
1:06:23 > 1:06:27and Brazil by the brilliant Alex Atala. Let's see what happened.
1:06:27 > 1:06:31Usual rules apply, guys. Three-egg omelette cooked as fast as you can.
1:06:31 > 1:06:33- Are you both ready?- Yes.- Yes.- Three, two, one, go!
1:06:35 > 1:06:38What's the difference between an omelette and scrambled eggs?
1:06:38 > 1:06:40You're about to find out.
1:06:40 > 1:06:43Cos most of the time it is scrambled eggs.
1:06:46 > 1:06:48Tom wants to get back into the top 10, you see?
1:06:49 > 1:06:51- He's already in the pan.- Yep.
1:06:54 > 1:06:56BELL GONGS
1:06:56 > 1:06:58Chef, there you go. Right.
1:07:00 > 1:07:02Oop, he's just waiting a little... It's all right.
1:07:02 > 1:07:05BELL GONGS
1:07:05 > 1:07:06All right.
1:07:06 > 1:07:08- Tom.- Yeah.
1:07:09 > 1:07:12- It's cooked.- What is that?- That's seasoning.
1:07:12 > 1:07:15That's seasoning.
1:07:18 > 1:07:21- Mm.- Mm.- Chef.
1:07:21 > 1:07:24Surely it's not an omelette if you can eat it through a straw.
1:07:24 > 1:07:26THEY LAUGH
1:07:29 > 1:07:33Right. Alex...
1:07:36 > 1:07:39Normally, I'd put you in the bin for that one,
1:07:39 > 1:07:41but I'm going to let you on the board. You did it 29.68 seconds,
1:07:41 > 1:07:44- which sits you...- Oh, not so bad. - ..there.
1:07:46 > 1:07:48- Tom.- I got a text. Someone telling me
1:07:48 > 1:07:51that I had been knocked out of the top 10 a couple weeks ago.
1:07:51 > 1:07:53- I was gutted.- You wanted to go quicker?- Yeah.
1:07:53 > 1:07:54- You were quicker.- Ooh!
1:07:54 > 1:07:59You did it in 21.18 seconds,
1:07:59 > 1:08:01- which puts you here.- Back in.
1:08:01 > 1:08:04Back in only for about 10 seconds, cos that's not an omelette.
1:08:04 > 1:08:07TOM LAUGHS
1:08:11 > 1:08:14Next, there's something to get you all in the summer mood.
1:08:14 > 1:08:16It's a recipe for duck and cherries cooked by the brilliant
1:08:16 > 1:08:19Michelin-starred chef Mark Jordan.
1:08:19 > 1:08:21He's sporting a fine Jersey tan
1:08:21 > 1:08:22whilst I have my best summer shirt on
1:08:22 > 1:08:25and there's no need to adjust your sets.
1:08:25 > 1:08:27Maybe, put your sunglasses on, though.
1:08:27 > 1:08:29What are we going to do, then? We're going to do duck, are we?
1:08:29 > 1:08:32I was bigging you up with these Jersey ingredients and you go to...
1:08:32 > 1:08:34I know you've...stumped then, aren't you. But...
1:08:34 > 1:08:36So, what are we going to do, then?
1:08:36 > 1:08:38Basically, this is one of my signature dishes,
1:08:38 > 1:08:41which is on the menu at The Atlantic and Mark Jordan at the Beach.
1:08:41 > 1:08:44And it's been one of the big, big favourites.
1:08:44 > 1:08:46It's basically getting four portions
1:08:46 > 1:08:48out of a lovely Gressingham duck like this.
1:08:48 > 1:08:50- Not out of that breast. Out of a whole one.- No, no.
1:08:50 > 1:08:52Cos you know, you get two breasts, two legs...
1:08:52 > 1:08:54Well, we do in Jersey. They have two legs, and two breasts.
1:08:54 > 1:08:57So, basically what we need to do first, put it...
1:08:57 > 1:08:59A lot of people cook duck wrong.
1:08:59 > 1:09:02- There's a sink in the back if you want to wash your hands.- Thank you.
1:09:02 > 1:09:06What you need to do is put into a dry pan with actually no...
1:09:06 > 1:09:10- No oil whatsoever.- Right.- Because duck is naturally fatty.
1:09:10 > 1:09:12Almost a third of the duck is fat.
1:09:12 > 1:09:13So, what you need to do,
1:09:13 > 1:09:18so no oil whatsoever in there and just gently render the fat down.
1:09:18 > 1:09:20So, it's a cold pan to start off with?
1:09:20 > 1:09:22Oh, absolutely, yeah. With no oil.
1:09:22 > 1:09:24No oil because you're trying to extract the oil and not add it.
1:09:24 > 1:09:27So, we are doing... While that's tickering away on there,
1:09:27 > 1:09:30we're going to do the fondant potatoes. If you could...
1:09:30 > 1:09:34- do all the nice job...- Do all the nice bench bits. Yeah.- Thank you.
1:09:34 > 1:09:36- So.- Thanks for that.- No worries.
1:09:36 > 1:09:39So, these little fondant potatoes are a classic sort of garnish.
1:09:39 > 1:09:42It's exactly what you said. It's a classic. It's a...
1:09:42 > 1:09:45You know, I remember doing these, you know, when I started my career,
1:09:45 > 1:09:46but it's just one of those things
1:09:46 > 1:09:50whether I'm getting old and a bit boring or whatever.
1:09:50 > 1:09:52I just like the simple things and a fondant is exactly that.
1:09:52 > 1:09:55Well, it's a fancy roast potato, but taste fantastic as well.
1:09:55 > 1:09:57- Much more moist.- A posh roast potato.
1:09:57 > 1:09:59Yeah, you could... That's exactly what you could call it.
1:09:59 > 1:10:01- Well, it is kind of, isn't it really?- Yeah.
1:10:01 > 1:10:06Well, the idea is to get the top half to be slightly roasted
1:10:06 > 1:10:10and then the base of it to be cooked slowly in the chicken stock.
1:10:10 > 1:10:14So, it absorbs all of the chicken and then you get this lovely flavour.
1:10:16 > 1:10:21So, just going to do a little bit of a cheffy kind of thing like...
1:10:21 > 1:10:25- square off the edges and things. - Yep.- Like so.
1:10:25 > 1:10:27Now, you've got your own little microclimate.
1:10:27 > 1:10:29We're talking about the weather today, but Jersey...
1:10:29 > 1:10:32Jersey has got its own little microclimate as well as, hasn't it?
1:10:32 > 1:10:34The weather in Jersey is often very pleasant
1:10:34 > 1:10:36as I'm sure Mark will testify to.
1:10:36 > 1:10:38Absolutely. It's a...
1:10:38 > 1:10:40You know, we're blessed to be on an island like that
1:10:40 > 1:10:44especially when the summer comes. It's like a tropical island. It's...
1:10:44 > 1:10:46There's not a bad place to live.
1:10:46 > 1:10:50You know, on my way to work I go past virtually every kind of beach.
1:10:50 > 1:10:53I don't see a built up area or anything.
1:10:53 > 1:10:56You know, so, it's a lovely place to live and, you know,
1:10:56 > 1:10:59I've got two kids on the island and it couldn't be a better place.
1:10:59 > 1:11:01Do the beaches get really packed during the summer
1:11:01 > 1:11:03like they do say in the south coast of England?
1:11:03 > 1:11:06Well, the thing is because the islands get...
1:11:06 > 1:11:08The island's so small, but when the tide goes out,
1:11:08 > 1:11:10it actually doubles in size.
1:11:10 > 1:11:13So, the beaches are vast.
1:11:13 > 1:11:17You know, we get like 42 foot tides, so it's...
1:11:17 > 1:11:19You know, it virtually doubles the size of the island.
1:11:19 > 1:11:22So, you can go on to the beach without being too disturbed.
1:11:22 > 1:11:24There's an island you can go to, isn't there, Mark,
1:11:24 > 1:11:27where you've got to watch the tide cos you could get stranded?
1:11:27 > 1:11:30Well, we do. The tide comes in very fast like most...most places,
1:11:30 > 1:11:34but because it goes out so far it also comes back in quite rapidly.
1:11:34 > 1:11:37So, you need to...you need to stay to where you are.
1:11:37 > 1:11:39We've got a lot of safety things on the beaches
1:11:39 > 1:11:42where you need to swim between the flags and things like that.
1:11:42 > 1:11:44So, it's quite well covered.
1:11:44 > 1:11:46It's only if you're a little bit...
1:11:46 > 1:11:48You're going round on some of the bays like Greve de Lecq
1:11:48 > 1:11:51or something like that, which is a tiny little bay out of the way.
1:11:51 > 1:11:54But those are still marshalled as well, so you're quite safe.
1:11:54 > 1:11:57- You're quite safe.- Some places good for surfing?
1:11:57 > 1:12:00Yeah, very good. It's a...
1:12:00 > 1:12:03St Ouen's Bay is probably the mecca for surfing,
1:12:03 > 1:12:07- but we don't like to say that...- See you, I'm going to go off.
1:12:07 > 1:12:10- Going to make a lot of noise on my way out. See you later.- No...
1:12:10 > 1:12:13There you go, I've got my own show at last!
1:12:13 > 1:12:18No, basically, yeah, St Ouen's Bay is one of the meccas for surfing
1:12:18 > 1:12:20and we don't like to mention that too much
1:12:20 > 1:12:22because we don't want it to go over populated.
1:12:22 > 1:12:25- See. That's the reason I wore this shirt, you see?- He blends in.
1:12:25 > 1:12:27Do you know what I mean?
1:12:27 > 1:12:30Well, I thought I'd go safe... Well, actually my wife dressed me today,
1:12:30 > 1:12:31so that's why I'm safe.
1:12:31 > 1:12:33I thought I was a cross between a rain forest
1:12:33 > 1:12:35and what do they have in Peru?
1:12:35 > 1:12:39- Rainforests, coasts.- Rainforests, you see. Look at that.
1:12:39 > 1:12:43Jersey's also quite famous for its flowers, isn't it, Mark?
1:12:43 > 1:12:45Do you use lots of them in your cooking?
1:12:45 > 1:12:47Whoops! What? Sorry. We just... One second.
1:12:47 > 1:12:49Adding the stock to the fondant potatoes.
1:12:49 > 1:12:53- Can't do two things at once, you see?- Yeah, I'm a bloke.
1:12:54 > 1:12:58Right. My right-hand man's not helping me, so... OK.
1:12:58 > 1:13:00You've lost me. Where are we going next?
1:13:00 > 1:13:03- If we can get the fondants in... - We're talking about flowers.
1:13:03 > 1:13:04- We've got orchids.- I told you...
1:13:04 > 1:13:06- Orchids. You've got orchids, right? - Yeah.
1:13:06 > 1:13:09- Do you use many flowers in your cooking?- I try not to.
1:13:09 > 1:13:11THEY LAUGH
1:13:11 > 1:13:12The edible ones, I mean.
1:13:12 > 1:13:16No, but it's funny enough our veg supplier is constantly coming round
1:13:16 > 1:13:21with things to, you know, try and flower up our dishes a bit.
1:13:21 > 1:13:23You know, I'm...I'm... I was trained by Keith Floyd
1:13:23 > 1:13:25and I'm very simple with the approach to what I do
1:13:25 > 1:13:29and I think flowers is something you look at in water as opposed to eat.
1:13:29 > 1:13:32You know, it's... You know, I'm a bit stubborn
1:13:32 > 1:13:34and that's just the way that I do that.
1:13:34 > 1:13:37I did tell you that you needed to do more research on Jersey, didn't I?
1:13:37 > 1:13:39Yeah, I know, I know.
1:13:39 > 1:13:43But if I remember last time I was on we were talking about shopping...
1:13:43 > 1:13:45He lives in Walford really.
1:13:45 > 1:13:47When is national Jersey day?
1:13:47 > 1:13:49He just goes to a tanning shop on Wednesday.
1:13:49 > 1:13:52- Didn't I bump into you there yesterday?- Exactly, yeah.
1:13:52 > 1:13:53This is from Scotland, this is.
1:13:53 > 1:13:57- I don't know where this cooking item is going, but anyway.- Right.
1:13:57 > 1:14:00Recap this. It'll all be on Ceefax anyway, so don't worry about it.
1:14:00 > 1:14:02OK, so the duck, you see now, all of the fat's rendered down.
1:14:02 > 1:14:05- Do we have Ceefax anymore? - We've got a lovely colour on it.- Yes.
1:14:05 > 1:14:06So, now time to go in the oven.
1:14:06 > 1:14:09That goes in for about four minutes depending on size.
1:14:09 > 1:14:11Four or five minutes, medium rare.
1:14:12 > 1:14:14Like so. And then...
1:14:16 > 1:14:19You've reduced this port. I've put a little bit of the sauce in it.
1:14:19 > 1:14:21- It needs a little bit more, probably.- Thank you.
1:14:21 > 1:14:23Tell us about these potatoes then.
1:14:23 > 1:14:25Right, basically, they need to go in the oven as well,
1:14:25 > 1:14:27but because we are organised, we've got some done already.
1:14:27 > 1:14:33- Butter? Veg?- Yeah, if you could just heat the veg up for me now.
1:14:33 > 1:14:35- And then I'll start slicing.- Yep.
1:14:38 > 1:14:42- In there, a bit of salt, a bit of pepper.- Thank you.
1:14:42 > 1:14:46As you see, nice, lovely. They've absorbed all of the stock.
1:14:47 > 1:14:50So, that's just butter and stock you've got in there, yeah?
1:14:50 > 1:14:53Absolutely. Butter, stock and the potato, obviously.
1:14:53 > 1:14:56- Right. You've got that.- So, right.
1:14:56 > 1:14:59Now, what we do with the carcasses, we actually make a jus.
1:14:59 > 1:15:02- And a jus is just a posh name for gravy.- Yep.- So, what we've...
1:15:02 > 1:15:04Here's one I made earlier.
1:15:04 > 1:15:07- We just take some...- I got some here. - Have you got...? All right.- Yeah.
1:15:07 > 1:15:09- Do you want that?- I'll use this one.
1:15:09 > 1:15:11I'm definitely going to go now, aren't I?
1:15:11 > 1:15:15- That's if you don't... If you don't mind.- That's fine. It's all right.
1:15:15 > 1:15:18That's just made from the bones. Chicken...
1:15:18 > 1:15:21Duck carcasses, bit of water boiled through.
1:15:21 > 1:15:23A good, probably about six hours and then passed off.
1:15:23 > 1:15:25And then you end up with this.
1:15:25 > 1:15:28So, we've just added that to the syrup and stuff.
1:15:28 > 1:15:30Right. I think we can start putting this together now.
1:15:30 > 1:15:33- I'm ready. The veg is done. - Spinach...- Spinach is done.- Yeah.
1:15:33 > 1:15:34The thing with the cherries as well,
1:15:34 > 1:15:36you don't want to put them in the jus too soon
1:15:36 > 1:15:38because what they'll do lose their colour.
1:15:38 > 1:15:42So, but we're not far from ready now. So...
1:15:42 > 1:15:45OK. Now, another kind of cheffy thing we're going to do with the duck
1:15:45 > 1:15:47is just the way that we slice it.
1:15:47 > 1:15:50It just makes it more of a...
1:15:50 > 1:15:53an easier bite as opposed to a big slice.
1:15:53 > 1:15:55So, let me get my slicing knife.
1:15:57 > 1:16:00So, all we do is cut the duck into six little nuggets like so.
1:16:03 > 1:16:04Ooh, you can smell it over here.
1:16:04 > 1:16:08- I was going to say, yeah.- Yeah. - It smells delicious.- Mm.
1:16:08 > 1:16:12OK. Let's start putting the dish together now.
1:16:12 > 1:16:15A little bit of spinach.
1:16:15 > 1:16:17And one of our...
1:16:17 > 1:16:21If you're not fast, you're last. I'll tell you.
1:16:21 > 1:16:22So...
1:16:22 > 1:16:26fondant goes there in the centre. Can I just borrow your cloth?
1:16:26 > 1:16:27Thank you.
1:16:27 > 1:16:29- Butter in the sauce?- Yes, please.
1:16:33 > 1:16:36- Like so.- Smells good from here, Mark. - Yeah.- Well, thank you.
1:16:36 > 1:16:40Just wants a Jersey wild flower on it, doesn't it, really?
1:16:40 > 1:16:42Yeah, exactly. Wondering where I'm going to put it.
1:16:42 > 1:16:44So, then what we need to do now
1:16:44 > 1:16:49is just loosely, in a nice, kind of, fashion.
1:16:49 > 1:16:51We left the ends on the carrots...
1:16:51 > 1:16:53- Looks pretty, yeah. - ..almost like a flower.
1:16:55 > 1:16:58Same again, few bits and pieces. It doesn't have to be too neat, really,
1:16:58 > 1:17:02just so that you get the idea that you've got some...some vegetables.
1:17:02 > 1:17:05- Seasoned and ready.- A bit of sauce. Thank you. Thank you.
1:17:05 > 1:17:07And then,
1:17:07 > 1:17:09finally, we put this lovely
1:17:09 > 1:17:12cherry jus on top.
1:17:12 > 1:17:16The good thing about these cherries, they're about 40% alcohol.
1:17:16 > 1:17:19So, you know,
1:17:19 > 1:17:21you can kill two birds with one stone. So...
1:17:21 > 1:17:25There you go. Like so.
1:17:25 > 1:17:27And then garnish it with just a little bit of micro cress.
1:17:27 > 1:17:31This is purely optional, but it just adds a nice flavour to it.
1:17:31 > 1:17:33And there you have it.
1:17:33 > 1:17:35I don't know how we got it, but tell us what it is.
1:17:35 > 1:17:38It is a honey roast Gressingham duck with griottine cherries
1:17:38 > 1:17:41- and summer vegetables. - On the menu in Jersey.
1:17:48 > 1:17:51It looks delicious. You get to dive into this one.
1:17:51 > 1:17:53It smells delicious as well.
1:17:53 > 1:17:55- Dive in.- Look at that. - That looks gorgeous.
1:17:55 > 1:17:58- The presentation of it is beautiful is well.- Thank you.
1:17:58 > 1:18:00- They say people eat with their eyes. - Yeah.
1:18:00 > 1:18:03The sauce is nice and simple, but you could if you can't...
1:18:03 > 1:18:05The duck stock as well. If you wanted just a bit
1:18:05 > 1:18:07- of beef stock, chicken stock, you could buy those...- Absolutely.
1:18:07 > 1:18:09..from the supermarket nowadays.
1:18:09 > 1:18:11And would use another type of meat?
1:18:11 > 1:18:13Or if you made this vegetarian, would you use...?
1:18:13 > 1:18:15Something to replace the duck?
1:18:15 > 1:18:18I'm very preferable to Gressingham ducks because they are a lot
1:18:18 > 1:18:21better than the French ducks because of size and the flavour of them.
1:18:21 > 1:18:23But, you know, the duck could be used...
1:18:23 > 1:18:25You could use a pigeon or a mallard with the cherries
1:18:25 > 1:18:29because it bodes well to that kind of kirsch-y kind of flavour.
1:18:34 > 1:18:37So you heard it here, make sure you buy British duck from now on.
1:18:37 > 1:18:40This year we had a visit from the one and only Antonio Banderas.
1:18:40 > 1:18:43He set his heart on having chicken Cheshire
1:18:43 > 1:18:44for his food heaven
1:18:44 > 1:18:47and was hoping his fans would make sure he avoided the broccoli
1:18:47 > 1:18:51and cauliflower cheese that was lurking in mind for food hell.
1:18:51 > 1:18:53The Zorro star certainly left his mark on both his guest chefs
1:18:53 > 1:18:57and our viewers, but would that be enough? Let's find out.
1:18:57 > 1:18:59Food heaven will be chicken...
1:18:59 > 1:19:03- Not Spanish-style, but we're going to do French style.- Close, close.
1:19:03 > 1:19:05Close, but we're going to do that with... We have some lardons,
1:19:05 > 1:19:07some onions, some mushrooms.
1:19:07 > 1:19:09Tomato base to it with mashed potato as well.
1:19:09 > 1:19:11Or it could be a pile of broccoli.
1:19:11 > 1:19:15- We've got something unusual, that is the romesco broccoli.- No!
1:19:15 > 1:19:18That could be then mixed together with a little bit of brioche,
1:19:18 > 1:19:20a nice cream sauce to go with it, or bechamel sauce.
1:19:20 > 1:19:21What do you think you are going to get?
1:19:21 > 1:19:23It was up to these guys, really.
1:19:23 > 1:19:25I don't know, what do you have in mind?
1:19:25 > 1:19:26Well, just to please you.
1:19:26 > 1:19:28Yeah, that was it, so they chose chicken.
1:19:28 > 1:19:30That's what you're getting. So we lose this.
1:19:30 > 1:19:33Surprise me! I mean, you're the cooks, what am I going to say?
1:19:33 > 1:19:35You got chicken, that's what we'll do.
1:19:35 > 1:19:37So first off, we are going to brown off the chicken.
1:19:37 > 1:19:40- Take the broccoli away.- Yeah, yeah. - Take it away for me.
1:19:40 > 1:19:42Take the broccoli away. We are going to take the chicken,
1:19:42 > 1:19:46- pop it in the pan. Now, a really, really hot cast-iron pan.- Right.
1:19:46 > 1:19:50Cos we want to brown the chicken. Now, to create a white chicken stew,
1:19:50 > 1:19:51we wouldn't brown it.
1:19:51 > 1:19:54So we brown it for the reason that we want to colour the stock.
1:19:54 > 1:19:57- But not totally cooked, just a little bit on the surface.- Just brown it.
1:19:57 > 1:19:58- The brown is going to add flavour. - OK.
1:19:58 > 1:20:00But we want to get some colour on this to basically
1:20:00 > 1:20:04- flavour of the sauce, but colour the sauce as well.- Right.
1:20:04 > 1:20:08So, the chicken you pop in there. All right?
1:20:08 > 1:20:11You could do rabbit with it as well, which is really nice.
1:20:11 > 1:20:13And then we've got some big hits of lard.
1:20:13 > 1:20:15Now, I love Spain and I love the pork from Spain,
1:20:15 > 1:20:18- the best in the world.- All right.
1:20:18 > 1:20:21He says it's from Norfolk, but the best pork comes from Spain.
1:20:21 > 1:20:22No, Norfolk.
1:20:22 > 1:20:25- Trust me, trust me, it's Norfolk.- Spain.
1:20:25 > 1:20:30And then we're going to take this ham and we cut it up into decent
1:20:30 > 1:20:33sort of sized chunks, decent sort of lardon.
1:20:33 > 1:20:35We call that in Spain
1:20:35 > 1:20:37- panceta.- Yes.- Panceta de cerdo.
1:20:37 > 1:20:40Big chunks. Like that.
1:20:40 > 1:20:43What we are going to do is we're going to fry this off with
1:20:43 > 1:20:45some onions and the mushrooms.
1:20:45 > 1:20:50It's going to go in there. Now, do you get time much to cook back home?
1:20:50 > 1:20:54I don't have the time to be home even, you know? So not even cooking.
1:20:54 > 1:20:56But, yes, if I am there, I prepare paellas,
1:20:56 > 1:20:59I prepare cocido madrileno, I like it, too, and things like that.
1:20:59 > 1:21:02- I can see you enjoy your food. - I enjoy the process.
1:21:02 > 1:21:05I am enjoying the programme because I'm fascinated, as I said to you
1:21:05 > 1:21:09before, about the speed in which you do things without losing quality.
1:21:09 > 1:21:14Because then I try the dishes that you do and they were fantastic.
1:21:14 > 1:21:17- Apart from the omelettes, of course. - I didn't try the omelette.
1:21:17 > 1:21:19I didn't want to interfere in that decision.
1:21:19 > 1:21:21You should have been a judge.
1:21:21 > 1:21:23Apart from the omelette, yeah.
1:21:23 > 1:21:25But that is the key, to get lots of flavour on that.
1:21:25 > 1:21:28So you've got a nice colour on the chicken.
1:21:28 > 1:21:31- So just colour it nicely.- Sofrito. That's what we call it in Spain.
1:21:31 > 1:21:34- Yeah, nice bit of colour on there. - Sofrito.- And then, of course,
1:21:34 > 1:21:36- you've got all these lovely flavours in the pan.- Right.
1:21:36 > 1:21:39Which we are going to impart into this next bit.
1:21:39 > 1:21:42A bit of colour on there. We're going to add the bacon.
1:21:42 > 1:21:43- The same process, right?- Yep.
1:21:43 > 1:21:46You just got a little bit of colour on it, really, first of all.
1:21:46 > 1:21:47But to increase the flavour...
1:21:47 > 1:21:50Well, he's used all my butter, so we'll use a bit of this butter.
1:21:50 > 1:21:53- Proper mash.- Yeah, proper mash.
1:21:53 > 1:21:55Like that. And then we grab the shallots.
1:21:55 > 1:21:58These are little baby onions. Call these pickling onions,
1:21:58 > 1:21:59these sort of small ones.
1:21:59 > 1:22:04My wife actually has a vegetable garden in Los Angeles,
1:22:04 > 1:22:05and she is totally into it.
1:22:05 > 1:22:08We have onions there, we have watermelons,
1:22:08 > 1:22:12- we have tomatoes, we've got corn...- Yeah.
1:22:12 > 1:22:16It's unbelievable how many tomatoes you can get out of a tomato plant.
1:22:16 > 1:22:17- One plant.- Unbelievable!
1:22:17 > 1:22:19We're giving tomatoes to everybody.
1:22:19 > 1:22:22There's nothing better than when you are tasting it
1:22:22 > 1:22:25- straight off the vine. - No, it's different. It's our tomato.
1:22:25 > 1:22:27- Yeah.- A bit of garlic in there.
1:22:27 > 1:22:30All we do with that, this is the traditional sort of French style.
1:22:30 > 1:22:33We just crush it and throw it in, really. This is really...
1:22:33 > 1:22:36It's a dish, a farming dish, fundamentally,
1:22:36 > 1:22:38that was used in the older birds.
1:22:38 > 1:22:42- So you don't do this cut and...- No. - Just bam, bam.- Throw it all in.
1:22:42 > 1:22:44Because it is a slow cooking...
1:22:44 > 1:22:46- Well, a relatively slow cooking dish, really.- Right.
1:22:46 > 1:22:48We've got some tomato puree in here.
1:22:48 > 1:22:51- Cos I know you like tomato-based sauces as well.- Yes, I do.
1:22:51 > 1:22:54So a little bit of tomato puree. We are going to throw that in here.
1:22:54 > 1:22:57What are you doing meanwhile over here?
1:22:57 > 1:23:00That is the stock heating up to go into there in a minute.
1:23:00 > 1:23:03So the tomato puree goes in, like that.
1:23:03 > 1:23:05We deglaze it with some good white wine,
1:23:05 > 1:23:07- cos I know you like your wine as well.- Mm-hm, I do.
1:23:07 > 1:23:10I was in holdings of companies of wines.
1:23:10 > 1:23:12I may get involved again, actually.
1:23:12 > 1:23:15- Good quality wine makes a good quality sauce.- You bet.
1:23:15 > 1:23:18Yeah. That goes in. And then we throw the chicken back in.
1:23:20 > 1:23:21All that in.
1:23:21 > 1:23:24And then we have got this stuff, which I absolutely love.
1:23:24 > 1:23:27- Now this over there.- That's parsley?
1:23:27 > 1:23:29No, this is tarragon.
1:23:29 > 1:23:32- Oh, tarragon, yeah.- Try. - Beautiful.- Tarragon and chicken.
1:23:32 > 1:23:34Just a little bit of that. Thank you.
1:23:34 > 1:23:36Fantastic combination.
1:23:38 > 1:23:40Pop that in there.
1:23:40 > 1:23:43And then what we are going to do is we're going to take this stock...
1:23:43 > 1:23:46So, this is just chicken stock.
1:23:46 > 1:23:49We pour that over the top.
1:23:51 > 1:23:52A dark chicken stock.
1:23:52 > 1:23:54Now, what we are going to do is we're going to cook
1:23:54 > 1:23:56this for about sort of...
1:23:56 > 1:23:58Lid on, lid off, you can cook this for about sort of
1:23:58 > 1:24:01- about 30 to 40 minutes. - OK, I see.
1:24:01 > 1:24:05And then after about sort of 15 minutes,
1:24:05 > 1:24:08- we then throw in the mushrooms. All right?- OK.
1:24:08 > 1:24:12Throw them in at the beginning, they just end up like little bullets.
1:24:12 > 1:24:15Then what we do is grab our pot here.
1:24:16 > 1:24:18And lift that off.
1:24:18 > 1:24:20Careful with that lid.
1:24:20 > 1:24:23- So that is the final result? - After about 30 minutes, that one.
1:24:23 > 1:24:26What we are going to do is we're going to take this sauce,
1:24:26 > 1:24:27cos we're going to finish that off.
1:24:27 > 1:24:30Now, over there Gordon has made our mashed potato. Which you can
1:24:30 > 1:24:33tell us exactly what goes in proper mashed potato, Gordon.
1:24:33 > 1:24:37Well, it is almost equal quantities of cream, butter, potatoes
1:24:37 > 1:24:39to make the best mashed potato.
1:24:39 > 1:24:42It could probably send you to an early grave, but, hey!
1:24:42 > 1:24:46- A pound of potatoes, a pound of butter and a pound of cream.- OK.
1:24:46 > 1:24:51- All right?- You could use olive oil. - You could use olive oil.
1:24:51 > 1:24:56- I send olive oil to everybody. - You've got this lovely sauce.
1:24:56 > 1:24:58Now, what we are going to do, to finish off our sauce, we add
1:24:58 > 1:25:03the diced tomatoes. Now these have been skinned and deseeded.
1:25:03 > 1:25:06They go in. Parsley.
1:25:06 > 1:25:08Some more tarragon.
1:25:08 > 1:25:11And then what the French love to do... What the French love to do...
1:25:11 > 1:25:14We're going to take a little bit more of the sauce.
1:25:14 > 1:25:17You can see that is lovely and rich.
1:25:17 > 1:25:20What the French love to do is add a little bit of butter to it.
1:25:20 > 1:25:22This is a good tip at home.
1:25:22 > 1:25:25Just a little knob of butter in at the end, just to finish it off.
1:25:25 > 1:25:27Cos what butter will do is actually start to thicken up
1:25:27 > 1:25:29the sauce as well.
1:25:29 > 1:25:32Can you start from the beginning? Because I just got lost.
1:25:34 > 1:25:37But we just... A little bit of butter. Like that.
1:25:37 > 1:25:41Now, often when you make chicken Cheshire, it can taste quite bitter.
1:25:41 > 1:25:45That's because you haven't cooked out the tomato puree,
1:25:45 > 1:25:47and the tomato puree ends up really quite bitter.
1:25:47 > 1:25:49So you add a little bit of sugar.
1:25:49 > 1:25:50To that.
1:25:50 > 1:25:53That's pretty good. A pinch of salt.
1:25:54 > 1:25:56A bit of salt in there. A little bit of black pepper.
1:25:56 > 1:25:59And then because we've got a Michelin-starred chef year.
1:25:59 > 1:26:02- Here we go!- See? We get him to plate it up.
1:26:02 > 1:26:06Because if I plate it up, it is worth about 20.
1:26:06 > 1:26:08It he plates it up, it is worth about 50.
1:26:08 > 1:26:11- He's going to get upset.- Well, he gets upset as well, quite easily.
1:26:11 > 1:26:13If you haven't noticed already.
1:26:13 > 1:26:17There you go. Just don't mention his dog again.
1:26:17 > 1:26:21- Go on then.- Well, I always want to make...- Do your best, concentrate.
1:26:21 > 1:26:25Shoosh. I always want to leave them wanting more.
1:26:25 > 1:26:28- Give them only one piece of chicken. - One piece of chicken?
1:26:28 > 1:26:31- And don't forget that.- All right.
1:26:31 > 1:26:33So...
1:26:33 > 1:26:36- There you are.- That would be if you went to his restaurant.
1:26:36 > 1:26:39If you went to my restaurant, you'd get the pot.
1:26:39 > 1:26:43- Yeah, but then this comes along with it.- Don't worry about that.
1:26:45 > 1:26:48It's warmth for the winter, that's all that is.
1:26:48 > 1:26:50Right. And then we've got the sauce.
1:26:50 > 1:26:52Now, that is what you do when you give them
1:26:52 > 1:26:55something to play around with. That is a turned mushroom.
1:26:57 > 1:27:00- That's a French thing, too? - Look what he has done!
1:27:00 > 1:27:01It's a waste of time.
1:27:01 > 1:27:04- I thought you wanted to make the dish look pretty.- It is.
1:27:04 > 1:27:07All you need is the tomatoes, you don't need anything else.
1:27:07 > 1:27:09You have got this lovely sauce.
1:27:09 > 1:27:12Now, that is the stock that we reduced,
1:27:12 > 1:27:14that was boiling in the pan.
1:27:15 > 1:27:18Your dog must be so happy with you around.
1:27:18 > 1:27:21He's the size of a house, my dog.
1:27:21 > 1:27:23Oh, his... Yes.
1:27:23 > 1:27:26There you go. And you get to dive into that.
1:27:26 > 1:27:27Now, because Gordon is here,
1:27:27 > 1:27:30we'll do that again with a little bit of that.
1:27:33 > 1:27:36- Happy with that? - I've got tears in my eyes.
1:27:36 > 1:27:38Unbelievable.
1:27:38 > 1:27:42- You get to dive in.- So difficult to do and probably so easy to eat.
1:27:42 > 1:27:45- Dive in, tell us what you think. - This will melt in your mouth.
1:27:45 > 1:27:48The secret with this, you cook it with the bones on
1:27:48 > 1:27:51because it keeps it lovely and moist, that is the key to it.
1:27:51 > 1:27:53- It is great. - What do you think of that?
1:27:53 > 1:27:55Everything that you guys did. This is amazing.
1:27:55 > 1:27:58- This is probably the best, yep. - Oh, now, hang on a minute...
1:27:58 > 1:28:00What was that? What was that?
1:28:00 > 1:28:04I don't want you guys to get into any kind of a complication.
1:28:04 > 1:28:06That will be on record and playback.
1:28:06 > 1:28:08No, I've got it, you can't repeat that now, you see?
1:28:08 > 1:28:11- Can I take this one with me? - You can have that one, yeah.
1:28:15 > 1:28:19Antonio is clearly not just a good actor but a man of impeccable taste.
1:28:19 > 1:28:21That's all we've got time for on today's Best Bites.
1:28:21 > 1:28:24If you want to try cooking any of the delicious dishes you've
1:28:24 > 1:28:26seen on today's show, you can find them all on our website.
1:28:26 > 1:28:29Go to bbc.co.uk/recipes.
1:28:29 > 1:28:32There are loads on there for you to choose from, from the entire series.
1:28:32 > 1:28:35In the meantime, have a lovely weekend and I'll see you very soon.
1:28:35 > 1:28:37Bye for now.