Episode 144

0:00:02 > 0:00:06Good morning. Please settle in for loads of mouthwatering food on Saturday Kitchen Best Bites.

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

0:00:28 > 0:00:31We've lined up some of the finest foodie talent in the world

0:00:31 > 0:00:34to cook for you today. We've got some hungry celebrity guests too.

0:00:34 > 0:00:35Coming up:

0:00:35 > 0:00:39Simon Hulstone comes all the way from Torquay armed with a grey mullet.

0:00:39 > 0:00:42He serves the fillet with clams, tomatoes

0:00:42 > 0:00:44and an orange and basil dressing.

0:00:44 > 0:00:46The legendary chef, Ken Hom, treats us

0:00:46 > 0:00:48to a fragrant Euro-Asian stir-fry.

0:00:48 > 0:00:52He stir-fries pasta with fresh garlic, ginger, basil,

0:00:52 > 0:00:54tomato, and bacon and curry paste.

0:00:54 > 0:00:59And culinary genius Michael Caines creates a pie to rival all others.

0:00:59 > 0:01:02He makes the beef, oyster and ale pie with button mushrooms,

0:01:02 > 0:01:05carrots, pancetta and some puff pastry.

0:01:05 > 0:01:08And Claire Sweeney faced her Food Heaven or Food Hell.

0:01:08 > 0:01:10Would she get her Food Heaven -

0:01:10 > 0:01:13butternut squash with my velvety home-made butternut squash soup?

0:01:13 > 0:01:15Or would she get her dreaded Food Hell -

0:01:15 > 0:01:17dark chocolate with my indulgent Black Forest gateaux

0:01:17 > 0:01:20with cherries and dark chocolate mint shards?

0:01:20 > 0:01:24You can find out what she gets to eat at the end of today's show.

0:01:24 > 0:01:27But first, let's rewind to when one of the best chefs in the world,

0:01:27 > 0:01:32Daniel Boulud, came over to London from New York to cook us lunch with a difference.

0:01:32 > 0:01:35This one had a deep-fried egg and three Michelin stars.

0:01:35 > 0:01:37Making your debut on British TV, Daniel Boulud.

0:01:37 > 0:01:41Absolutely, and I'm very happy to be making my first debut with you.

0:01:41 > 0:01:45- Fantastic. Sounds good to me. - The best show in the world here!

0:01:45 > 0:01:47Best show in the world!

0:01:47 > 0:01:48Right, what are we making here?

0:01:48 > 0:01:51We're making this oeuf bourguignon where you're going to have to

0:01:51 > 0:01:56poach me the eggs, five minutes, very gently and slowly

0:01:56 > 0:01:59and be very careful not to crack the shell before

0:01:59 > 0:02:02and put a little bit of vinegar in a little bit of boiling water here.

0:02:02 > 0:02:05- Yeah. So you just literally be really careful with the eggs.- Yeah.

0:02:05 > 0:02:11We're going to cook the eggs in a very, sort of, soft peak.

0:02:11 > 0:02:14- Right, OK. So they want five minutes, bang on.- No more.

0:02:14 > 0:02:18Yeah, absolutely. Four-and-a-half actually is perfect

0:02:18 > 0:02:21if the eggs is room temperature.

0:02:21 > 0:02:25So here I am creaming a Portobello mushroom like that

0:02:25 > 0:02:28and peeling also the Portobello mushroom.

0:02:28 > 0:02:32But if you can find porcini in your back yard then that can do

0:02:32 > 0:02:35very well as well. You're chopping some shallots for me.

0:02:35 > 0:02:38We're going to make a shallot puree with red wine

0:02:38 > 0:02:41- and a little bit of thyme. - Now, tell us about yourself then.

0:02:41 > 0:02:44You went to New York, how long ago?

0:02:44 > 0:02:48I went to New York three decades ago, almost.

0:02:48 > 0:02:51- That was yesterday. - What took you there?

0:02:51 > 0:02:55Because you did classic, obviously French, but classically trained in France as well?

0:02:55 > 0:02:58Yes, I train in some of the top three-star restaurants.

0:02:58 > 0:03:01Roger Verge, Michel Guerard, Paul Bocuse.

0:03:01 > 0:03:04I'm from Lyon so that's where I started also.

0:03:04 > 0:03:06And then I work also with, erm...

0:03:09 > 0:03:11I'm crushing some garlic for my mushroom here.

0:03:11 > 0:03:15- Is Lyon the gastronomic capital of France, would you say?- Yeah.

0:03:15 > 0:03:19So, I wanted to work in the South of France so that was Roger Verge.

0:03:19 > 0:03:22Olive oil on top of the mushroom.

0:03:22 > 0:03:24We're going to let them marinade for a while.

0:03:24 > 0:03:28- I'll put that in the fridge, chef. - Yeah, go ahead.

0:03:28 > 0:03:30Sweating the shallots here. Put some fire there.

0:03:30 > 0:03:33- So you worked in France... - Do you have a spatula or something?

0:03:33 > 0:03:36- Do you have any spatula?- I'm getting there, chef! There you go.

0:03:36 > 0:03:40- Come on, James! Chop, chop! - You go easy over there.

0:03:40 > 0:03:45And so after a good decade of working with the best chef in France,

0:03:45 > 0:03:50then I decided to visit America.

0:03:51 > 0:03:53I made only a one way trip.

0:03:54 > 0:03:56And never turned back.

0:03:56 > 0:03:59America, I mean, America has gone through, and particularly New York,

0:03:59 > 0:04:02has gone through a massive food revolution, hasn't it, really?

0:04:02 > 0:04:04- Fantastic.- A bit like London. - Absolutely.

0:04:04 > 0:04:08And actually, after being three years in Washington,

0:04:08 > 0:04:10I was working for an ambassador...

0:04:10 > 0:04:12We're going to put some red wine into these shallots.

0:04:12 > 0:04:15You're going to put some garlic too, yeah? The garlic first.

0:04:15 > 0:04:19And then after we're going to work on some duck confit with that preparation.

0:04:19 > 0:04:21You're going to take care of the duck confit.

0:04:21 > 0:04:24You want the skin off this and we're going to shred up the meat?

0:04:24 > 0:04:26We're going to fry the skin and shred the meat

0:04:26 > 0:04:29- and I'm going to do the rest of the mushroom.- So just remind everybody,

0:04:29 > 0:04:32the red wine's gone in, the shallots gone in, the garlic's gone in.

0:04:32 > 0:04:35Reduce that down, you end up with that and then we're going to puree.

0:04:35 > 0:04:38Exactly. Absolutely. You're very good, huh?

0:04:38 > 0:04:42Erm, so, I almost ended up in London, actually, because after two years

0:04:42 > 0:04:45- in America someone wanted to open me a restaurant here in London.- Yeah.

0:04:45 > 0:04:48I decided I wanted to go to New York.

0:04:48 > 0:04:49I was in Washington.

0:04:49 > 0:04:53I wanted to go to New York so badly and I went to New York.

0:04:53 > 0:04:56I'm in the same zip code for the past 25 years.

0:04:56 > 0:05:00And your restaurant is just off what?

0:05:00 > 0:05:03Restaurant Daniel on 65th and Park.

0:05:03 > 0:05:06Otherwise, there's Cafe Boulud on the Upper East Side also,

0:05:06 > 0:05:08next to the Carlisle.

0:05:08 > 0:05:10We could do a list because you've got them in Vegas...

0:05:10 > 0:05:13There's Bar Boulud and Bar Boulud in London

0:05:13 > 0:05:18which I just opened at the Mandarin Hotel in Knightsbridge right across

0:05:18 > 0:05:21from Harvey Nichols there where you go and shop for your shirts!

0:05:21 > 0:05:24Then you can just go and have a little lunch there.

0:05:24 > 0:05:28Tell us about the London restaurant because it's the first restaurant

0:05:28 > 0:05:30- you've opened in Europe? - Yes, absolutely.

0:05:30 > 0:05:34It's a bistro, it's a wine bar actually. It's, erm...

0:05:34 > 0:05:37- Are we good there? - Yeah, we're fine. It's OK, chef.

0:05:37 > 0:05:40We're going to make a little puree with that

0:05:40 > 0:05:42and I have the mushroom saute here.

0:05:42 > 0:05:46By the way, do you have those Portobello cooked already?

0:05:46 > 0:05:49- Did you put them in the oven? - Under the grill, chef.

0:05:49 > 0:05:52- But this is the bits that we've got...- Ah, yes, that's right.

0:05:52 > 0:05:54Just to show you a little selection here.

0:05:54 > 0:05:57- This is the type of stuff you've got on the menu?- Yes, exactly.

0:05:57 > 0:06:00This is a tagine of lamb with sweet potato and egg plant

0:06:00 > 0:06:02and all the Moroccan spice.

0:06:02 > 0:06:05This is a rabbit Provencal.

0:06:05 > 0:06:08This is a beef, pistachio and red wine and onion.

0:06:08 > 0:06:10This is pate grand-pere, pate grand-mere.

0:06:10 > 0:06:12This is fromage de tete,

0:06:12 > 0:06:16so pate grand-pere has a little bit of fancy stuff inside.

0:06:16 > 0:06:18Pate grand-mere is a little bit more livery.

0:06:18 > 0:06:22And head cheese with the pork head.

0:06:22 > 0:06:25- We make our own white ham and everything.- Sounds good to me.

0:06:25 > 0:06:29This was for you but it's for my lunch! Only joking!

0:06:29 > 0:06:32- I was going to give them that. - There you go, dive in.

0:06:32 > 0:06:34Tell us what you think.

0:06:34 > 0:06:37- Right, so moving swiftly on. We've got...- Give me that Portobello.

0:06:37 > 0:06:39- You say you had it in the... - It's under the grill, chef.

0:06:39 > 0:06:42- Under the grill.- I might just turn that over actually.

0:06:42 > 0:06:45They told me you were the best commis in London.

0:06:45 > 0:06:49I kind of need to be on this show, I suppose.

0:06:49 > 0:06:50Right...

0:06:52 > 0:06:55OK, so I'm cutting some pearl onion here, splitting.

0:06:55 > 0:06:58- Did you do the confit yet? - I've done the duck confit, chef.- OK.

0:06:58 > 0:07:00The skin is on its way. I'm going to peel the eggs.

0:07:00 > 0:07:03So these eggs come out here and then we quickly peel them.

0:07:03 > 0:07:07- So these are soft boiled. - Let them rest maybe a second.- Yeah.

0:07:07 > 0:07:10And then I've got my flour, I'll do my egg at the moment.

0:07:11 > 0:07:14Flour, egg and breadcrumbs. So the shallots going in.

0:07:14 > 0:07:16So, the shallots are done.

0:07:16 > 0:07:19You're going to blend them also into that thing.

0:07:19 > 0:07:22- Prepare me the breading there.- Yeah. So flour, egg and breadcrumbs there.

0:07:22 > 0:07:25Is this the type of thing that's on your menu at the moment

0:07:25 > 0:07:27- in the new restaurant? - Yes, actually.

0:07:27 > 0:07:32In London we're doing that and we change doing it with asparagus,

0:07:32 > 0:07:36spring time, we do it with asparagus as well.

0:07:36 > 0:07:39And, erm, it worked quite well with that

0:07:39 > 0:07:42and we have a wonderful herb dressing on the bottom.

0:07:44 > 0:07:46A little bit of that.

0:07:46 > 0:07:48Now, you've been to his restaurant in New York, haven't you?

0:07:48 > 0:07:51- Yeah, in my younger years. - In your younger years?

0:07:51 > 0:07:53Yeah, yeah, not too long ago.

0:07:53 > 0:07:56Went over with Raymond Blanc to his restaurant.

0:07:56 > 0:07:59- We dined at the Cirque when he was there. So, fantastic.- Oh, God.

0:07:59 > 0:08:02- That's a while ago, isn't it? - I think you're due to come back.

0:08:02 > 0:08:04Yes, definitely. Thanks for the invitation!

0:08:04 > 0:08:08I've now, I've been having Restaurant Daniel in New York for 17 years.

0:08:08 > 0:08:10- Yeah?- Yeah.

0:08:11 > 0:08:15- It's a beautiful place.- New York's changed a lot over the years?

0:08:15 > 0:08:19- I mean...- Where are those Portobello? Do you still have them?

0:08:19 > 0:08:22- They're under the grill, chef.- Under the grill. There? I'll get them.

0:08:22 > 0:08:25- There you go, they're ready.- Oh, superb.- I've turned them over.- Yeah.

0:08:25 > 0:08:26Superb.

0:08:27 > 0:08:31But London's changed, well, America, particularly New York,

0:08:31 > 0:08:35has turned into this food destination for chefs to go to.

0:08:35 > 0:08:37I know. New York is very exciting.

0:08:37 > 0:08:40I think New York and London are certainly the two most

0:08:40 > 0:08:43exciting cities when it comes to diversity in the food.

0:08:43 > 0:08:46And that's why sometimes they say, oh, the French, they're losing it.

0:08:46 > 0:08:49No, the French just keep cooking French.

0:08:49 > 0:08:53But in a city like London and New York, you can have so many cuisines

0:08:53 > 0:08:54represented at the same time.

0:08:54 > 0:08:59So I think it brings a lot of, sort of, diversity in...

0:09:01 > 0:09:04- And the opportunity of having... - Right, my egg's ready, chef.

0:09:04 > 0:09:07- I was panicking about this. - OK. Actually...- Flour?

0:09:07 > 0:09:12I'm looking for some water. No, I just want to put a drop of... Voila.

0:09:12 > 0:09:16- So, flour, egg. I'll do the puree, you tell us about the egg.- OK.

0:09:16 > 0:09:18I do that.

0:09:21 > 0:09:22FOOD MIXER WHIZZES

0:09:22 > 0:09:25So, the eggs themselves, I'll switch that off a second,

0:09:25 > 0:09:28- the eggs can sit in the ice for quite a while?- Yes, of course.

0:09:28 > 0:09:30You can do that even a little bit ahead.

0:09:30 > 0:09:33It's better if you let the eggs get to a nice room temperature

0:09:33 > 0:09:36when you, erm...

0:09:37 > 0:09:41- And you try to be very careful using a spoon like that.- Yeah.

0:09:41 > 0:09:46And baste your eggs with the eggs. It's eggs basted with eggs.

0:09:46 > 0:09:49Breadcrumbs over.

0:09:51 > 0:09:54- Do you want me to pick that up, chef?- Lift this out.

0:09:54 > 0:09:56- You're going to deep-fry that? - Carefully.

0:09:56 > 0:09:58- It's still and soft in the middle. - Yes.

0:09:58 > 0:10:01Deep-fried, no more than a couple of minutes. I'll get rid of that.

0:10:01 > 0:10:04- You can sort your mushroom out. - Thank you.

0:10:05 > 0:10:10And so, after, what I do with the mushroom is I poke...

0:10:12 > 0:10:14- ..a ring like this.- Yeah.

0:10:15 > 0:10:17And make even,

0:10:19 > 0:10:23well, one will do but I have two mushrooms and I'll make both.

0:10:24 > 0:10:26And we've got a little bit of salt there.

0:10:26 > 0:10:31- Just dress this little bit of salad. - So this is a real good Fall dish.

0:10:31 > 0:10:35If you don't have confit of duck you could put a little bit of ham

0:10:35 > 0:10:39or a little bit of bacon for that matter, I think it will be delicious.

0:10:41 > 0:10:43You writing this down because it'll be in your restaurant!

0:10:43 > 0:10:47- On the menu tomorrow!- So I put... FOOD PROCESSOR WHIZZES

0:10:48 > 0:10:52- That's fine. - FOOD PROCESSOR WHIZZES

0:10:55 > 0:10:57There you go.

0:10:57 > 0:10:58Put that in.

0:11:00 > 0:11:02Put the puree there.

0:11:03 > 0:11:06The stamp of that mushroom thing. Voila.

0:11:06 > 0:11:09OK, we're getting there, is it almost fried there?

0:11:09 > 0:11:12The eggs are not far off, chef, just a little, literally 30 seconds.

0:11:12 > 0:11:16So on the plate I will put the shallot puree which has

0:11:16 > 0:11:20a wonderful red wine flavour and that is where the sort of bourguignon

0:11:20 > 0:11:23background to that dish comes from.

0:11:23 > 0:11:26Nice little bed of shallots.

0:11:28 > 0:11:30Then I...

0:11:30 > 0:11:33- Wow! That's cool.- There you go.

0:11:33 > 0:11:35Do you want any liquor in here chef, or not?

0:11:35 > 0:11:37I'm good, I've seasoned everything.

0:11:37 > 0:11:41Did you put me the duck confit? Voila.

0:11:41 > 0:11:45That's good. We're cooking for the whole table there.

0:11:45 > 0:11:49- Are you starving there?- Yeah! - Right, and the egg...

0:11:49 > 0:11:52I think I should also throw some chive inside.

0:11:55 > 0:11:57- Look at that. - MICHAEL WHISTLES

0:11:57 > 0:12:00- A little deep-fried egg. - So, if you...

0:12:03 > 0:12:06..roughly chop chive like that, would be nice.

0:12:09 > 0:12:12- In there.- Perfect. - There you go, chef.- We're ready.

0:12:12 > 0:12:15I'll let you do one. There's your egg.

0:12:16 > 0:12:19- A spoon.- We're ready when you are. - Yeah.

0:12:19 > 0:12:24So here we are spooning the fricassee of duck confit,

0:12:24 > 0:12:27wild mushroom and...

0:12:29 > 0:12:32..chives and a little bit of...

0:12:32 > 0:12:36And then I'm putting this wonderful ring of mushroom.

0:12:36 > 0:12:39So you see, by poking the middle of the mushroom, the Portobello,

0:12:39 > 0:12:42I add the perfect,

0:12:42 > 0:12:47I have the perfect setting for holding up the eggs like that.

0:12:47 > 0:12:50- I'm cutting off the top. - This is the moment.

0:12:50 > 0:12:52Lovely and soft in the middle, look at that.

0:12:52 > 0:12:55It's super soft, it's beautiful. Look at that. Mm.

0:12:58 > 0:13:01Voila. In the middle. You put a bit of the...

0:13:01 > 0:13:03- Happy with that, chef?- Very happy.

0:13:03 > 0:13:05What was the name of this dish again?

0:13:05 > 0:13:08It's oeuf bourguignon which basically,

0:13:08 > 0:13:12the shallot compote is made with pinot noir, Bourguignon wine.

0:13:12 > 0:13:15Any good red wine will do.

0:13:15 > 0:13:19And then, of course, this fricassee of mushroom and duck confit.

0:13:19 > 0:13:22As simple as that. Try that this weekend. Delicious.

0:13:22 > 0:13:24May I bring it to...

0:13:24 > 0:13:27We'll leave it there just to have a quick look. There you go.

0:13:33 > 0:13:36Got to make sure people can have a look at it because by the time it

0:13:36 > 0:13:39gets over there and down at that end, there'll be nothing left!

0:13:39 > 0:13:41- Yeah, that the problem. - Have a seat over here.- OK.

0:13:41 > 0:13:44- There you go, dive in. Tell us what you think of that.- Thank you.

0:13:44 > 0:13:46- It looks gorgeous. - It's amazing with the egg.

0:13:46 > 0:13:50- Look at that, nice and runny in the middle.- Mm-mm.

0:13:50 > 0:13:53- That's how you want it.- I suppose it creates its own dressing as well.

0:13:53 > 0:13:56Totally, it's going to ooze over the mushroom.

0:13:57 > 0:13:59Tell us what you think.

0:14:01 > 0:14:05- Mm! Mm!- I think that's a recipe your husband can do.- Oh, yeah!

0:14:05 > 0:14:08He's sat over there shaking his head going, definitely, definitely not!

0:14:13 > 0:14:16Is there any restaurant in the world that man hasn't worked in?

0:14:16 > 0:14:19He really is in a class of his own. Coming up:

0:14:19 > 0:14:22I make a warm lamb, little gem and fresh pea salad with rosemary

0:14:22 > 0:14:25dressing for Jerry Springer after the great Rick Stein.

0:14:30 > 0:14:32I'm here in Balmain by the harbour

0:14:32 > 0:14:35and there's this garden going down to the harbour filled with these

0:14:35 > 0:14:39exotic smells like frangipane and ginger lilies.

0:14:39 > 0:14:42Last night there was a possum whizzing through the trees above.

0:14:42 > 0:14:45Actually, it sort of thumped onto the tin roof

0:14:45 > 0:14:49and fell down the roof with all this sort of great noise.

0:14:49 > 0:14:51I just thought, I'm so pleased to here.

0:14:51 > 0:14:55I've got this dish which is tuna, right. Tuna's like...

0:14:55 > 0:14:58Well, everybody loves tuna but I bet you'd love

0:14:58 > 0:15:01tuna like they do in Sydney because it's properly looked after.

0:15:01 > 0:15:03Look at how firm and meaty it is.

0:15:03 > 0:15:07I just bought that in the market just like that, trimmed like that.

0:15:07 > 0:15:09Beautiful.

0:15:09 > 0:15:11I'm just going to cut it in half, OK,

0:15:11 > 0:15:15so that I can sear it and the object here is, when I cook it

0:15:15 > 0:15:19I sear the outside but I want the inside to stay nice and pink.

0:15:19 > 0:15:23That's all I'll do with that at the moment. On to the dressing.

0:15:23 > 0:15:25This is just a simple dressing

0:15:25 > 0:15:29and I'll sort out this dish using lots of Australian flavours

0:15:29 > 0:15:32so we start off with some water which is terribly interesting.

0:15:32 > 0:15:34Then some lime juice.

0:15:34 > 0:15:37And then two things which is, you know, which says Australia to me

0:15:37 > 0:15:41or South East Asia, they're interchangeable these days,

0:15:41 > 0:15:44plenty of fish sauce which is called Nam Pla. It's made out of anchovies.

0:15:44 > 0:15:48I don't quite know how they make it. And then some roasted sesame oil.

0:15:48 > 0:15:51Now, that's really strong but I haven't put a lot of that in.

0:15:51 > 0:15:54Just stir that around.

0:15:54 > 0:15:57Just taste this now. Tell you what I think.

0:15:59 > 0:16:02It's not at all like an olive oil and vinegar dressing

0:16:02 > 0:16:05but it's perfect for what I want, really, really good that.

0:16:05 > 0:16:07Now we're just going to make the salad.

0:16:07 > 0:16:10First of all, I've got some sesame seeds which I've roasted.

0:16:10 > 0:16:13I just put them in a frying pan and just toasted them

0:16:13 > 0:16:15until they were sort of popping.

0:16:15 > 0:16:19The thing about sesame seeds, this occurs a lot in Australian cookery,

0:16:19 > 0:16:21is it's a textural thing, right.

0:16:21 > 0:16:23You roast them like that and they're all crunchy

0:16:23 > 0:16:26and they taste really good in a salad.

0:16:26 > 0:16:28And the next thing I've got in the salad,

0:16:28 > 0:16:32another sort of unusual ingredient to have in a salad is rice noodles.

0:16:32 > 0:16:35I'm going to cook those off for about two minutes,

0:16:35 > 0:16:38stir them up with a fork and then drain them through some

0:16:38 > 0:16:41hot water because I'm going to serve them warm in the salad.

0:16:41 > 0:16:44So, making up the salad. In there goes spring onions.

0:16:44 > 0:16:47They're a bit coarser than ours but they've got a lovely flavour.

0:16:47 > 0:16:51And next, the lime zest, that's the zest of about one and a half limes.

0:16:51 > 0:16:55And now some garlic chives. That's what garlic chives look like.

0:16:55 > 0:16:58We ought to have them at home but you can have them in Chinese shops

0:16:58 > 0:17:01but nowhere else. I've chopped some up so in they go.

0:17:01 > 0:17:04Then some green chilli.

0:17:04 > 0:17:07If you're using chilli just taste a bit in a salad like this

0:17:07 > 0:17:10because you want to make sure it's not too hot.

0:17:10 > 0:17:13But these are quite mild so plenty of chilli in there.

0:17:13 > 0:17:17Green chilli. And then this is a really interesting ingredient.

0:17:17 > 0:17:19You can get this in England everywhere.

0:17:19 > 0:17:21It's pickled Japanese ginger.

0:17:21 > 0:17:24I don't know how they manage to get it so thinly sliced.

0:17:24 > 0:17:27Probably one of those dreadful mandolins that I used to use.

0:17:27 > 0:17:31I don't use them any more, I had a nasty accident with one those not so long.

0:17:31 > 0:17:33Next, some coriander.

0:17:33 > 0:17:36I haven't really chopped this coriander up at all

0:17:36 > 0:17:38because I like big leaves in a salad like this.

0:17:38 > 0:17:41So lots of coriander. And now some watercress.

0:17:41 > 0:17:43Just a bit coarser than ours and a bit stalky

0:17:43 > 0:17:46but it's got a very good peppery taste. Yeah, I like it.

0:17:46 > 0:17:50And now these sesame seeds which I've roasted, as I said,

0:17:50 > 0:17:52for a nice textural point there.

0:17:52 > 0:17:54In they go.

0:17:54 > 0:17:57Now I just stir that salad round a bit, mix everything in nicely.

0:17:58 > 0:18:01And then these noodles which I've cooked for about two minutes.

0:18:01 > 0:18:02Plenty of noodles.

0:18:02 > 0:18:06Seems odd this but it works terribly well and they're warm,

0:18:06 > 0:18:08they're served warm.

0:18:08 > 0:18:12I just like, again, just as with the texture,

0:18:12 > 0:18:16so the use of warm and cold. I think it works together very well.

0:18:16 > 0:18:18Finally, the dressing.

0:18:18 > 0:18:21Plenty of dressing because it's more like a sauce

0:18:21 > 0:18:23and a dressing in this case.

0:18:23 > 0:18:28I want plenty of moistness with that tuna when I slice it and serve it up.

0:18:28 > 0:18:29Now, that's ready.

0:18:29 > 0:18:31All we need to do now is just sear that tuna.

0:18:31 > 0:18:35First of all some oil in a really hot pan and in goes the tuna.

0:18:36 > 0:18:40Searing, what I'm looking for here is about two minute's cooking,

0:18:40 > 0:18:43no more, just want to pick up some colour there.

0:18:43 > 0:18:46Tuna cooks really quickly so I have to be careful

0:18:46 > 0:18:50because I want the centre to be raw in fact, absolutely raw.

0:18:50 > 0:18:55And the outside is going to have this lovely caramel coating to it.

0:18:56 > 0:18:59Notice how quickly it cooks, just in that short time you can see

0:18:59 > 0:19:04it's cooked about almost a quarter of the fish already.

0:19:06 > 0:19:10So that's cooked nicely on both sides. Just dunk either end in.

0:19:11 > 0:19:14Just to finish that off. A little bit of seasoning now.

0:19:14 > 0:19:16Some sea salt here.

0:19:17 > 0:19:22There we go, plenty of it. And now, here we go with two ingredients.

0:19:22 > 0:19:25First of all soya sauce and balsamic vinegar.

0:19:25 > 0:19:29I'm going to put a load of soya sauce in here.

0:19:29 > 0:19:32Glug, glug, glug, glug, glug, glug, glug.

0:19:32 > 0:19:34This is a real Australian sort of dish.

0:19:35 > 0:19:39And not quite so much balsamic vinegar.

0:19:39 > 0:19:44We just let that bubble down because that's going to coat this tuna

0:19:44 > 0:19:48with a beautiful, sort of, sweet and slightly tart flavour

0:19:48 > 0:19:50and also colour it up nicely.

0:19:51 > 0:19:54OK, that's just about down. Just turn it over one more time,

0:19:54 > 0:19:58maybe just a tiny bit more salt on there. The...

0:19:59 > 0:20:05The soya and balsamic has bubbled away nicely down to a thick syrup

0:20:05 > 0:20:08which I'll just pour over the dish when I serve it up.

0:20:09 > 0:20:11Look at that, eh, mahogany. Mahogany tuna.

0:20:13 > 0:20:15And that's it. That is done.

0:20:19 > 0:20:22Look at that. See, it's nice and raw in the middle

0:20:22 > 0:20:24which is just what I want.

0:20:24 > 0:20:26But because it's sort of cooked like that on the outside,

0:20:26 > 0:20:29it gives people the illusion that it's cooked

0:20:29 > 0:20:32and they'll love it like that. I promise you.

0:20:32 > 0:20:34So just put those nicely on the top like that.

0:20:36 > 0:20:39And then just a little bit of that sauce right over there

0:20:39 > 0:20:43and what could be nicer than that?

0:20:45 > 0:20:49OK, let's get that out to these famished people.

0:20:51 > 0:20:55God, it's really quite, sort of, bracing here today.

0:20:55 > 0:20:59- It's a bit like a Cornish summer! - It's freezing.

0:20:59 > 0:21:02'I hate these sequences I have to do serving food up

0:21:02 > 0:21:04'to people I don't know.

0:21:04 > 0:21:06'But here it's some friends who love food and eating out

0:21:06 > 0:21:08'so I'm not too fussed.'

0:21:08 > 0:21:11- It's magnificent.- Oh, it really is.

0:21:11 > 0:21:15'And this is for you, Chalky. Her name's Lilly. Shame you're not here!'

0:21:20 > 0:21:22Great stuff from Rick. I liked the look of that salad.

0:21:22 > 0:21:25A simple warm salad can be a great weekend lunch

0:21:25 > 0:21:28and it's perfect for summer although it's just round the corner,

0:21:28 > 0:21:30although you wouldn't tell from the weather.

0:21:30 > 0:21:33What I'm going to show you now is not a tuna one,

0:21:33 > 0:21:36but a lamb one which is very, very quick and simple.

0:21:36 > 0:21:39I've got a loin of lamb which I'm going to get straight on to cook because we're going to try

0:21:39 > 0:21:42and do this from start to finish in about five minutes..

0:21:42 > 0:21:46So Jerry can at least take this recipe home and do something.

0:21:46 > 0:21:49- I need a pen.- You don't need a pen, it happens so quick.

0:21:49 > 0:21:51This stuff, this is what we call rapeseed oil,

0:21:51 > 0:21:54you can use olive oil for this, but it's rapeseed oil.

0:21:54 > 0:21:57And we can take a couple of knobs of butter, that's going to go in.

0:21:57 > 0:21:59In the pan, in we go with the lamb straightaway.

0:21:59 > 0:22:01- It's good for you cholesterol. - Good for the cholesterol.

0:22:01 > 0:22:06Particularly lamb like that, it's got no fat on it so literally all the fat's been taken away.

0:22:06 > 0:22:09So it's a nice tender piece of meat because we can serve this nice and pink.

0:22:09 > 0:22:14That's what we're looking for. And it should cook really from start to finish in about five minutes.

0:22:14 > 0:22:18You can treat it like a steak. Now it's a warm salad, I'm going to use peas and lettuce,

0:22:18 > 0:22:20a classic combination that I'm going to put together.

0:22:20 > 0:22:22I'm just going to de-pod some of these.

0:22:22 > 0:22:25So, tell us a little about how it all started for you.

0:22:25 > 0:22:27It's like a true American rags to riches story.

0:22:27 > 0:22:30- Started off in a Tube station.- Yes.

0:22:30 > 0:22:34I keep thinking it was... Yes, I was born a Tube station.

0:22:34 > 0:22:38My mom kept... I thought she said the East Finchley Station

0:22:38 > 0:22:41but I'm thinking East Finchley Station isn't underground

0:22:41 > 0:22:43so either she wasn't real smart, you know,

0:22:43 > 0:22:45I wasn't getting a lot of protection there.

0:22:45 > 0:22:48- Because this was in the Blitz, wasn't it?- Yeah.

0:22:48 > 0:22:51- It wasn't the Blitz, it was when the B2s were coming.- Right.

0:22:51 > 0:22:54This was 1944 and women in their ninth month there spent their

0:22:54 > 0:22:58nights in subway stations because those were the air raid terminals.

0:22:58 > 0:23:02So I was born 11:45 at night in a subway.

0:23:02 > 0:23:05So every time I hear a train go by I still get this jolt.

0:23:05 > 0:23:08- And then your parents went to America.- Yes.

0:23:08 > 0:23:11And I was raised in New York.

0:23:11 > 0:23:14Actually, my family wound up in England...

0:23:14 > 0:23:17England saved my life because, saved my family's life, because

0:23:17 > 0:23:20most of them were killed in the concentration camps of Nazi Germany

0:23:20 > 0:23:23and my parents got out just a few weeks before Hitler

0:23:23 > 0:23:26went into Poland to start World War II.

0:23:26 > 0:23:30So they got to England and during the war my sister and I were born

0:23:30 > 0:23:33and then we went to America when I was five and I grew up in New York.

0:23:33 > 0:23:37You mentioned politics at the start, wasn't it that

0:23:37 > 0:23:40that started off as your passion because you're parents used to talk

0:23:40 > 0:23:42a lot about politics?

0:23:42 > 0:23:44Yeah, it used to be the conversation around the dinner table

0:23:44 > 0:23:48because politics wasn't just a hobby, it affected our lives.

0:23:48 > 0:23:51And so they were always very conscience of what was

0:23:51 > 0:23:53going on in the world.

0:23:53 > 0:23:55We used to always discuss it at the dinner table.

0:23:55 > 0:23:58So my first job out of law school in America

0:23:58 > 0:24:00was working for Bobby Kennedy.

0:24:00 > 0:24:03That's how I got started and then I went into politics myself

0:24:03 > 0:24:07- and I was the mayor of Cincinnati. - And then...

0:24:07 > 0:24:10I've been everything you can't respect!

0:24:10 > 0:24:13And talking of that, what about this TV programme?

0:24:13 > 0:24:16- How did that all start? - I was drinking.- Right!

0:24:16 > 0:24:17JAMES LAUGHS

0:24:17 > 0:24:21That was horrible. No, I anchored the news.

0:24:21 > 0:24:26I was a news anchor for ten years for the NBC affiliate in Cincinnati.

0:24:26 > 0:24:29The company that owned us also did talk shows.

0:24:29 > 0:24:32So one day, we were pretty dominant in the ratings,

0:24:32 > 0:24:34and one day they took me to lunch and said,

0:24:34 > 0:24:37"We're going to start another talk show and you're the host of it."

0:24:37 > 0:24:42I was assigned to it. I'd never had any particular interest in doing talk shows but I was assigned to it

0:24:42 > 0:24:46and it turned out 18 years later to be very successful.

0:24:46 > 0:24:48It's silly, it's stupid.

0:24:48 > 0:24:52Wasn't the idea of a talk show first of all slightly different to that?

0:24:52 > 0:24:54It was much more serious in the beginning.

0:24:54 > 0:24:58And then we decided to go young because all the talk shows

0:24:58 > 0:25:02were relating to middle aged housewives, that was the demographic.

0:25:02 > 0:25:06But we decided to have a talk show for young people.

0:25:06 > 0:25:10Young people are wilder and more open and crazier, to be honest.

0:25:10 > 0:25:13And then the show started to go crazy just because it was young

0:25:13 > 0:25:17and then the company said we're only allowed to do crazy.

0:25:17 > 0:25:20The scary thing is, though, we've been on for 18 years

0:25:20 > 0:25:24and we now have the children of our original guests coming on!

0:25:24 > 0:25:27Which is wrong because they were told not to procreate!

0:25:27 > 0:25:31- You know, so it's another generation.- Another generation!

0:25:31 > 0:25:33- I feel horrible. - Are you still doing it now?

0:25:33 > 0:25:36- Yeah, we're in our 18th year. - Does it still give you the buzz?

0:25:36 > 0:25:39No, I mean, I enjoy doing it but it's crazy.

0:25:39 > 0:25:43I can't justify it as anything other than it's escape entertainment.

0:25:43 > 0:25:47Another show that you're doing which we see on satellite over here

0:25:47 > 0:25:50- is America's Got Talent.- Yeah, I'm the host of America's Got talent.

0:25:50 > 0:25:54- It's kind of like the same thing or not?- Well, this is normal people.

0:25:54 > 0:25:58In fact a lot of the people on America's Got Talent have teeth!

0:25:58 > 0:26:01And, erm, that's kind of been new for me.

0:26:01 > 0:26:04- But that's the biggest show in America.- It's a big one.

0:26:04 > 0:26:08It's the highest rated show in America and I get to host that

0:26:08 > 0:26:12and we're in our, I'm going to do my second season of that.

0:26:12 > 0:26:15- I guess you're starting to see it here in England.- Yeah.

0:26:15 > 0:26:20America's Got Talent just has no taste. That's a problem.

0:26:20 > 0:26:24You mentioned your life and one of the things that must have been great

0:26:24 > 0:26:28for you was doing the show which is going to be over here in the summer,

0:26:28 > 0:26:30- Who Do You Think You Are? - Yes, I did.

0:26:30 > 0:26:35The BBC does that show and they took me around the world for ten days

0:26:35 > 0:26:37and traced my family back to 1773.

0:26:37 > 0:26:40Great and harrowing at the same time, I suppose.

0:26:40 > 0:26:42Yeah, there was some stuff...

0:26:42 > 0:26:46As I said, most of my family was exterminated in the concentration camps.

0:26:46 > 0:26:48My grandparents, uncles, aunts, cousins.

0:26:48 > 0:26:52I lost 23 relatives in the camps and they found the records.

0:26:52 > 0:26:57You know, my parents hadn't known where all these people wound up.

0:26:57 > 0:27:02As I said, they got out just a few days before Word War II started

0:27:02 > 0:27:04and Jews weren't allowed out any more.

0:27:04 > 0:27:09So, erm, so were able to find, they took my sister and me,

0:27:09 > 0:27:11and we went to the various camps.

0:27:11 > 0:27:16Chelmo, Theresienstadt and others were killed in Auschwitz.

0:27:16 > 0:27:22Horrific stories and pretty tough to find out particularly

0:27:22 > 0:27:25with the records they kept, the pictures they had.

0:27:25 > 0:27:28But I found out my past. So, I found out...

0:27:28 > 0:27:31It was an amazing show, it'll be on here this summer.

0:27:31 > 0:27:35We're looking forward to seeing it. Can't wait to see it.

0:27:35 > 0:27:38Just run through what we've got in here. A warm salad here,.

0:27:38 > 0:27:41We've got onions. These are those things, Jerry.

0:27:41 > 0:27:43I'm not crazy about them.

0:27:43 > 0:27:46- These are cooked, I know you don't like raw onions.- Cooked, OK.

0:27:46 > 0:27:49- Cooked lettuce.- You cook lettuce? - You cook lettuce.

0:27:49 > 0:27:51- LAUGHTER - Yeah.

0:27:51 > 0:27:54- Why would you...?- It's a warm salad, Jerry.- It's warm?- It's warm.

0:27:54 > 0:27:57- We've got cooked lettuce. - It's very colourful.

0:27:57 > 0:28:00- I've got some peas as well. - And peas? Oh, let's go green.

0:28:00 > 0:28:03Let's go green. I'm going to go green.

0:28:03 > 0:28:06- Oh, this is environmentally good. - Well, not as much as he is.

0:28:06 > 0:28:10- But we've got our lamb in here. - And the lamb.- Should be about ready.

0:28:12 > 0:28:17It's nicely cooked. Now, I love my butter, Jerry.

0:28:17 > 0:28:20I would think so! Do any of your customers live?

0:28:20 > 0:28:24Erm, they only come once but that's enough.

0:28:25 > 0:28:27This is a lot.

0:28:27 > 0:28:29This is great for the arteries but it smells good

0:28:29 > 0:28:32- and I'm sure I'm going to love it. - It smells good. But this is lamb.

0:28:32 > 0:28:37Now I know you have a fond affection with a pig.

0:28:37 > 0:28:40- Yes.- Tell me about this then because this is great.

0:28:40 > 0:28:42This is an absolutely true story.

0:28:42 > 0:28:45This young girl wrote us a letter in Florida,

0:28:45 > 0:28:48she's in a 4-H Club, which is in America.

0:28:48 > 0:28:51It's a club where they teach young people about farming,

0:28:51 > 0:28:53agriculture, raising animals.

0:28:53 > 0:28:57And she wrote us this letter saying that she had raised this pig

0:28:57 > 0:29:00and would we come to see her and the pig at the county fair

0:29:00 > 0:29:03where she was going to show it off?

0:29:03 > 0:29:06And so we go and sure enough the pig, her name is Bella,

0:29:06 > 0:29:10she wins the blue ribbon but now they start auctioning her off.

0:29:10 > 0:29:12And I said, "Why are they auctioning her off?"

0:29:12 > 0:29:15"Because they're going to turn her into bacon."

0:29:15 > 0:29:17Well, that offends me because I'm Jewish.

0:29:17 > 0:29:21So, anyway, I feel bad because Bella is so cute.

0:29:21 > 0:29:24- How are they going to kill her because it's 4 a pounds?- Right.

0:29:24 > 0:29:27So I start bidding. My wife says, "You're crazy!"

0:29:27 > 0:29:30I said, "No, they're going to kill her unless we save her."

0:29:30 > 0:29:34So I bid and I got a 1,000!

0:29:34 > 0:29:37- 1,000 for a pig? - 1,000 to buy a pig!

0:29:39 > 0:29:41So I said to the young girl,

0:29:41 > 0:29:44- "OK, I bought the pig but now you've got to let her live."- Right.

0:29:44 > 0:29:47So I have to send her 100 a month to feed Bella!

0:29:47 > 0:29:49LAUGHTER

0:29:49 > 0:29:52Now I find out that Bella could live to 25!

0:29:52 > 0:29:55There's no way I'm going to live another 25 years particularly

0:29:55 > 0:29:58- eating this food.- You should be a guest on your own show!

0:29:58 > 0:30:01- Look at that.- So I have to put Bella in my will.- Right. Are you serious?

0:30:01 > 0:30:04I'm dead serious. Here's Bella, she weighs 300 pounds now.

0:30:04 > 0:30:08- Look at Bella.- She's beautiful. Can you get a picture of Bella.

0:30:08 > 0:30:11She's beautiful. She's going to stay pink her whole life.

0:30:11 > 0:30:13Now my rabbi really gets upset.

0:30:13 > 0:30:16He says, "Gerald, you're Jewish. Why are you buying a pig?"

0:30:16 > 0:30:19I said, "Look, I'm making America Kosher one pig at a time

0:30:19 > 0:30:21"because no-one's going to eat Bella!"

0:30:21 > 0:30:25- Now I've got to buy all these pigs. - It's going to be expensive.

0:30:25 > 0:30:27- It's unbelievable. - Anyway, that's Bella.- Yeah.- Yeah.

0:30:27 > 0:30:30- I'm going to eat this now. - Eat the lamb!

0:30:30 > 0:30:33Good lord, now I've got to start bidding on lamb so they don't die.

0:30:33 > 0:30:36- This one's called Paul, this one. - This is Paul.

0:30:36 > 0:30:39- But this is going to be delicious. - Yeah. Tell us what you think.

0:30:41 > 0:30:45- Mm. Very good.- All cooked in real-time.- Wow! You really did this.

0:30:45 > 0:30:48Yeah, I really did it. Very, very simple...

0:30:48 > 0:30:50You didn't put it in a microwave or anything!

0:30:50 > 0:30:54No, it's gone in one of those things which you'll have in your kitchen which is an oven.

0:30:54 > 0:30:57- Is that what it is?- That goes in the oven.- I thought it was a TV.

0:30:57 > 0:31:00We've got some lettuce, we've got some shallots in there

0:31:00 > 0:31:03which I've sauteed off, some fresh herbs,

0:31:03 > 0:31:07made a dressing out of a little bit of rosemary, some grain mustard, white wine vinegar,

0:31:07 > 0:31:10touch of this delicious rapeseed oil and a bit of lemon.

0:31:10 > 0:31:11This is actually excellent.

0:31:11 > 0:31:14I don't want to talk with my food in my mouth. So keep talking!

0:31:18 > 0:31:20Summer on a plate.

0:31:20 > 0:31:23If you'd like to have a go at cooking any of the studio recipes

0:31:23 > 0:31:26on today's show, all of those are just a click away at

0:31:26 > 0:31:27bbc.co.uk/recipes.

0:31:27 > 0:31:31We are looking back at some of the best cooking from the Saturday Kitchen archives.

0:31:31 > 0:31:34If you're in Torquay and you're expecting food and service

0:31:34 > 0:31:36like Fawlty Towers, think again,

0:31:36 > 0:31:39because Simon Hulstone is here and he means business.

0:31:39 > 0:31:41- Great to have you back on the show. - Hello, James.

0:31:41 > 0:31:44On the menu is grey mullet.

0:31:44 > 0:31:47Grey mullet, silver mullet, flathead mullet - whatever you want, really.

0:31:47 > 0:31:51- Some people call it poor man's sea bass.- Yeah. It's a fantastic fish.

0:31:51 > 0:31:55And they grow up to two or three kilos, so it's a great alternative.

0:31:55 > 0:31:58I'm going to serve it with some clams. I've got some tomato hearts.

0:31:58 > 0:32:01I'm going to do some cucumber and it's going to be

0:32:01 > 0:32:04an orange and basil dressing. And grilled spring onions.

0:32:04 > 0:32:06You're going to give me that to do!

0:32:06 > 0:32:09I'm going to get you to do that so you can get your fingers

0:32:09 > 0:32:12nice and messy. So if you can fillet and give me a nice portion.

0:32:12 > 0:32:14I can do that, yeah.

0:32:14 > 0:32:18So all I'm going to do is cook the spring onions quickly,

0:32:18 > 0:32:23- just to break the fibre down.- I learnt something new today. Torquay.

0:32:23 > 0:32:27- Yeah?- The English Riviera.- It is indeed. We've got palm trees...

0:32:27 > 0:32:30- Did you know that?- Palm trees, really? I didn't know that.

0:32:30 > 0:32:33There's two people in the studio that didn't know that.

0:32:33 > 0:32:36- Are palm trees native to Torquay? - It's a microclimate.- Is it really?

0:32:36 > 0:32:39Yeah, it's lovely down there. It's the Riviera.

0:32:39 > 0:32:43- It's not the Riviera, mate. - It is, come on.

0:32:43 > 0:32:45It's close, but it's not, though, is it?

0:32:45 > 0:32:49Well, it's not like Nice or anywhere like that,

0:32:49 > 0:32:52but it's NICE enough for me.

0:32:52 > 0:32:55- EVERYONE GROANS - That was a bad one.

0:32:55 > 0:32:59- It's a good job you're a better cook.- Well, yeah. Today, hopefully.

0:32:59 > 0:33:03So I'm going to take the seeds out of the tomatoes,

0:33:03 > 0:33:07so I get these nice little seed sacs. Lovely flavour in there.

0:33:07 > 0:33:09It's normally just disposed of when you open them up,

0:33:09 > 0:33:13so we're going to use those for the dressing.

0:33:14 > 0:33:18- They just pop in your mouth so they are great.- There's your fillet.

0:33:18 > 0:33:20Thank you.

0:33:20 > 0:33:22Nearly there.

0:33:22 > 0:33:26Take this one out. So tell us about down in the restaurant.

0:33:26 > 0:33:27- It's split into two, isn't it?- Yeah.

0:33:27 > 0:33:31So, The Elephant itself, we've got a ground floor brasserie,

0:33:31 > 0:33:34which caters for everybody, really.

0:33:34 > 0:33:38So it's more for tourists and we use everything as local as possible.

0:33:38 > 0:33:42Sustainability is a big thing for us down in Devon.

0:33:42 > 0:33:45And on the first floor we've got the fine dining restaurant,

0:33:45 > 0:33:48The Room, Which we got a Michelin star for.

0:33:48 > 0:33:50Hopefully we still have been a couple of weeks.

0:33:50 > 0:33:52LAUGHTER

0:33:52 > 0:33:53Do you want this trimming up?

0:33:53 > 0:33:57Yeah, if you could just give me a nice pave of that.

0:33:58 > 0:34:01Just make sure there's no red underneath.

0:34:01 > 0:34:03Take that belly flap off and skin.

0:34:03 > 0:34:06- Sorry, Chef!- If you're going to do it, do it properly, Chef.

0:34:06 > 0:34:08You know I mean?

0:34:08 > 0:34:10It's my name on the dish!

0:34:10 > 0:34:12Yeah.

0:34:12 > 0:34:15- Belly flap? - LAUGHTER

0:34:15 > 0:34:17Happy with that?

0:34:17 > 0:34:21I can take that, yeah. That looks lovely. Let me just...

0:34:21 > 0:34:25get that into a pan. Nice steaming pan. Little bit of olive oil.

0:34:25 > 0:34:28And we'll season it. Skin side down.

0:34:28 > 0:34:31Thank you very much.

0:34:31 > 0:34:33I'm going to let that cook in the pan.

0:34:33 > 0:34:35Do you use much grey mullet up in Scotland?

0:34:36 > 0:34:41- We use sea bass.- Sea bass. - He's TWO star!

0:34:41 > 0:34:42LAUGHTER

0:34:42 > 0:34:46- We can't afford sea bass. - Grey mullet is a cheap alternative.

0:34:46 > 0:34:49But you do have it up there. You use it quite a bit, don't you?

0:34:49 > 0:34:53- Yeah, we do use it. - It is a great fish.

0:34:53 > 0:34:55- If you could just segment those for me, please.- Right.

0:34:55 > 0:34:58And I'm going to do these hearts of cucumber.

0:34:58 > 0:35:01So what have you done with the tomatoes?

0:35:01 > 0:35:04I've just deseeded them and kept the seeds back,

0:35:04 > 0:35:06and then I've got these cucumber hearts.

0:35:06 > 0:35:08And I'm going to use an apple corer,

0:35:08 > 0:35:11and again using the seeds rather than the flesh itself.

0:35:11 > 0:35:14So what took you down to the Riviera?

0:35:14 > 0:35:17Torquay. Where you from there or what?

0:35:17 > 0:35:19Well, my father is a chef as well,

0:35:19 > 0:35:24so originally we moved down that way for his job.

0:35:24 > 0:35:28- But I've been back for the last seven, eight years now.- That's nice.

0:35:28 > 0:35:31It's a fantastic place to live. It really, really is.

0:35:31 > 0:35:37- It's got everything for us. It's just a bit too far away from London.- Yeah.

0:35:37 > 0:35:41So I'm just draining off those spring onions.

0:35:41 > 0:35:44And I'm going to grill these off in the grill pan just to get

0:35:44 > 0:35:46a little bit of colour.

0:35:46 > 0:35:48Because you have, to be honest,

0:35:48 > 0:35:51- you've got your own microclimate down there, haven't you?- It is.

0:35:51 > 0:35:56We are surrounded by Dartmoor, so a lot of the heat that we lose...

0:35:56 > 0:35:59Dartmoor gets all the snow and the wind and everything,

0:35:59 > 0:36:03so when it gets to us it's all chilled down. It's quite nice.

0:36:03 > 0:36:07- So, clams...- It's nice because I fly over it a bit.

0:36:07 > 0:36:09- It's you, is it?- Yeah, it's me.

0:36:09 > 0:36:11Oh, right. LAUGHTER

0:36:11 > 0:36:13I thought it was. I could smell the aftershave.

0:36:13 > 0:36:16- Thank you very much! - LAUGHTER

0:36:16 > 0:36:20- Right.- So the fish is cooking. You want some liquid in there?

0:36:20 > 0:36:23Yeah, I'm just go to bring that temperature up.

0:36:23 > 0:36:24SIZZLING

0:36:24 > 0:36:27So white wine going into there and I'm going to cover that with

0:36:27 > 0:36:29another pan to let it steam through.

0:36:29 > 0:36:31I'm going to put my onions in there as well with them.

0:36:31 > 0:36:34We're just going to use... Yeah, just the hearts again.

0:36:34 > 0:36:39And then once my clams are cooked I'm going to use a bit of the juice

0:36:39 > 0:36:41to make the dressing.

0:36:41 > 0:36:42So, yeah, break those down.

0:36:42 > 0:36:44It's actually quite light, this.

0:36:44 > 0:36:47Would this be in your restaurant bit or the brasserie?

0:36:47 > 0:36:50We use this in our brasserie. It works really well.

0:36:50 > 0:36:54We use a local farm and get all our nice vegetables

0:36:54 > 0:36:56when they are in season from them

0:36:56 > 0:37:00and these are the sort of things we have all the time on the menu.

0:37:00 > 0:37:06So again, it's all about seasonality for us down in Torquay.

0:37:06 > 0:37:07Just going to use a spatula.

0:37:10 > 0:37:13A lot of people panic when they cook stuff like this

0:37:13 > 0:37:15and keep turning it over. You just turn it over once and leave it.

0:37:15 > 0:37:19Yeah, just once. I'm just going to let it get a bit cooked on that side.

0:37:19 > 0:37:21A little bit more oil in.

0:37:21 > 0:37:24And then I'm going to let the residual heat of the pan

0:37:24 > 0:37:26just cook through that.

0:37:26 > 0:37:29The fish carries on cooking all the time,

0:37:29 > 0:37:32so it's all about timing, really.

0:37:32 > 0:37:34So the next thing is I'm going to make a dressing.

0:37:34 > 0:37:39And all the dressing basically is is the orange juice.

0:37:39 > 0:37:41I'm going to reduce that down.

0:37:42 > 0:37:45And it's going to have... Put a bit of white wine in there.

0:37:47 > 0:37:49A little bit of sugar.

0:37:49 > 0:37:53It depends on what your oranges are like. If they are too sour...

0:37:53 > 0:37:57Lovely, thank you. And then all I'm going to do is to monter that up

0:37:57 > 0:38:00with some olive oil. The clams are all cooked.

0:38:00 > 0:38:03Could you take those out of the shell for me? I'm just going to take a little of that clam juice

0:38:03 > 0:38:07- from there as well.- Take them out the shell?- Yes, please.

0:38:07 > 0:38:08- Yeah?- Lovely.

0:38:11 > 0:38:15So these are like mussels, once they're open they're done, don't prise them open.

0:38:15 > 0:38:19Yeah, and you've got that lovely stock as well so that's all usable.

0:38:19 > 0:38:23I actually prefer mussel stock compared to clam stock.

0:38:23 > 0:38:26It's got a cleaner flavour to it.

0:38:26 > 0:38:29So I'm just putting some olive oil into that.

0:38:36 > 0:38:40And you've got these little bits of shallots?

0:38:40 > 0:38:44Yeah, my shallots are going to go through there as well. Nicely cooked, thank you.

0:38:44 > 0:38:47And all I need then is a little bit of basil,

0:38:49 > 0:38:51finish the dressing.

0:38:51 > 0:38:55So we've got a Rivera down south, is there one in Scotland?

0:38:57 > 0:39:01- We just have a big playground.- You do, it's fantastic up there, innit?

0:39:01 > 0:39:02Have you never been to Inverness?

0:39:02 > 0:39:05- Oh, it's beautiful up there. - It's stunning.

0:39:06 > 0:39:08- Have you ever been to Inverness? - I have, yeah, yeah.

0:39:08 > 0:39:11I flew over it with James.

0:39:14 > 0:39:17- Nice dressing. - Right, we've got our clams.

0:39:17 > 0:39:20All right. So we're just going to dress the plate.

0:39:21 > 0:39:24So we've got these, these are red spring onions.

0:39:24 > 0:39:28Slightly different. They do lose a little bit of colour when they're cooked.

0:39:28 > 0:39:30Same sort of flavour.

0:39:30 > 0:39:34- Yeah, same flavour. I'm going to put the clams...- I'll put the cucumber in that pan.- Please do.

0:39:34 > 0:39:36Bit of olive oil in there.

0:39:36 > 0:39:41Clams in there, I'm going to put a few oranges around the plate.

0:39:43 > 0:39:46- I'm going to drop the basil in there as well.- Which is ready for you.

0:39:47 > 0:39:50- Spoon's on there.- I trust you.

0:39:50 > 0:39:54Trust me? As you threw it on the plate!

0:39:54 > 0:39:55- Well, you know.- There you go.

0:39:55 > 0:39:58- There's your cucumber.- Lovely, these have just been warmed up.

0:39:58 > 0:40:04- The cucumber's got a lovely flavour when it's hot.- Have you just used the centre, the seed part?

0:40:04 > 0:40:08Yeah, we use the rest in the restaurant for different things,

0:40:08 > 0:40:10but for this dish particularly, just that.

0:40:10 > 0:40:14I'm going to put a little bit of the clams around the outside.

0:40:15 > 0:40:17And then we're going to add all these nice colours as well.

0:40:17 > 0:40:20So we've got the lovely...

0:40:22 > 0:40:26- the bases are the seeds of the tomato.- Yeah.

0:40:30 > 0:40:34So all of those nice little poppy bits and flavours.

0:40:34 > 0:40:37It's so nice to use these because a lot of people throw them away.

0:40:37 > 0:40:40That's it, it's thrown in the stock, and we've got the nice heritage yellow tomatoes.

0:40:40 > 0:40:45So it is more of a warm salad. And we've got that dressing.

0:40:45 > 0:40:47Put the clams around there.

0:40:48 > 0:40:52And then the oranges, so it is a Riviera style dish for you, James.

0:40:52 > 0:40:56And then talking of Riviera, you've got what looks like a harvest festival now.

0:40:56 > 0:41:02Yes, we've got some lovely rocket flowers. These just add a bit of pepper and colour

0:41:02 > 0:41:03and love to it, you know.

0:41:03 > 0:41:06There's a, these are flowers from a broccoli,

0:41:06 > 0:41:10- and then we've got the borage, which has got the cucumber flavour.- Borage is great.

0:41:10 > 0:41:12Yeah, it's got lovely flavour.

0:41:12 > 0:41:14And then these are, it's just wood sorrel.

0:41:14 > 0:41:18It's got a nice sour sort of crab apple sort of flavour to it.

0:41:18 > 0:41:21- Remind us what this is again. - We've got grey mullet,

0:41:21 > 0:41:24with a basil, clam and orange dressing.

0:41:24 > 0:41:26- And vegetable hearts. - Easy as that.- Simple.

0:41:32 > 0:41:35There you go, that's the first one.

0:41:35 > 0:41:36My goodness.

0:41:38 > 0:41:39Dish number one finished.

0:41:39 > 0:41:42- Grey mullet.- Fit for a queen, my goodness.

0:41:42 > 0:41:44- Looks great. - Can I tuck in?- Dive in, yeah.

0:41:44 > 0:41:47Probably the first time you've had grey mullet for breakfast!

0:41:47 > 0:41:50- Wow.- Dive in to that.

0:41:50 > 0:41:52It is quite delicate, it's nice and light.

0:41:52 > 0:41:57- It's a fantastic piece of fish. - It's used a lot in Indian cooking. We don't use it as much over here.

0:41:57 > 0:42:01Well, people are scared of the name, grey mullet, they go for red mullet.

0:42:01 > 0:42:05People use the silver mullet name or the flathead,

0:42:05 > 0:42:09- but it's fantastic.- The zesty orange is really great with it, too.

0:42:09 > 0:42:12- Really nice. I'm going to pass it on.- Yeah, dive in.

0:42:12 > 0:42:14The orange in there just makes it.

0:42:14 > 0:42:18Yeah, it all works really well, all the flavours match.

0:42:18 > 0:42:21- Orange, basil, tomato.- There you go.

0:42:26 > 0:42:29Definitely one of the best looking dishes we've ever had on the show.

0:42:29 > 0:42:33It is Keith Floyd time now and today he's heading for the blood pit.

0:42:33 > 0:42:35But don't worry, it's not as scary as it sounds.

0:42:37 > 0:42:41As a boy, the first fish I caught and cooked was a wild trout

0:42:41 > 0:42:43on a Somerset May morning.

0:42:43 > 0:42:45So I can't get excited about trout farms,

0:42:45 > 0:42:49tanks of sullen fish waiting for the supermarket's order make me

0:42:49 > 0:42:53sad because these days the apocryphal trout is the gastronomic crutch

0:42:53 > 0:42:56of the lazy or unscrupulous restaurateur.

0:42:56 > 0:43:01But here on the River Mole, Caroline Bower's recipe for trout is intriguing

0:43:01 > 0:43:03if you read the right newspaper.

0:43:03 > 0:43:06- Well it has to be a tabloid.- It HAS to be a tabloid?- Definitely.

0:43:06 > 0:43:09Can't you rip up the Times? I'm sure it tastes a bit better with the Times.

0:43:09 > 0:43:11I suppose if you've got the time you could rip up the Times.

0:43:11 > 0:43:13Well, we haven't got the time for the Times.

0:43:13 > 0:43:16Clive, I know you've been out of the business for a long time,

0:43:16 > 0:43:20come down and have a look at the trout so we can show the good people at home the essential ingredients.

0:43:20 > 0:43:25Which are fresh trout for Caroline's farm right outside the window here,

0:43:25 > 0:43:29sea salt, for seasoning it in a moment,

0:43:29 > 0:43:34a little lemon juice as well, which we'll put on, and surprise, surprise,

0:43:34 > 0:43:39a prime ingredient, one of Mr Murdoch's poorer efforts.

0:43:39 > 0:43:41OK. You're the expert here,

0:43:41 > 0:43:43you show me what we're going to do.

0:43:43 > 0:43:46I'm putting the fish literally like that in the newspaper,

0:43:46 > 0:43:49apart from putting some sea salt in the cavity, as we call it.

0:43:49 > 0:43:50Or its tummy.

0:43:50 > 0:43:53Tummy. I'm not going to do anything to it, no butter,

0:43:53 > 0:43:58no other ingredients. I'm going to make it up into a,

0:43:58 > 0:43:59I hope a meat parcel.

0:43:59 > 0:44:02Can you make Christmas trees and things like that out of newspaper?

0:44:02 > 0:44:04You could try.

0:44:04 > 0:44:07I bet you were good at school and handicrafts and things.

0:44:07 > 0:44:08- Girl Guides.- Girl Guides.

0:44:08 > 0:44:10I've always wanted cook with a Girl Guide!

0:44:10 > 0:44:15- Now...- Pat, come on, this is the important bit, you halfwit,

0:44:15 > 0:44:19- we're trying...- Cold water.- This is the essential preparation process.

0:44:19 > 0:44:24And now you soak it till it's really wet. I mean, not dripping,

0:44:24 > 0:44:28but really wet. I'll give it a shake in a minute. Get off the drips.

0:44:30 > 0:44:32- OK.- That one's ready.- Ready for what?

0:44:32 > 0:44:36- To go in the oven.- We don't have to eat it out of the raw newspaper?

0:44:36 > 0:44:39- You'll see!- Fine, fine, good.

0:44:39 > 0:44:42Have a drink, don't worry about the cameras. Cheers.

0:44:45 > 0:44:48Great. Mouthful of salt helps it go down. Not a bad wine, actually.

0:44:49 > 0:44:52You see, you nearly forgot the salt, you got over excited!

0:44:52 > 0:44:55It's the wine that does it.

0:44:58 > 0:45:03- And then repeat the procedure... - Repeat the procedure with the tap. - On the tap.

0:45:03 > 0:45:06- We'll do this one.- OK.

0:45:06 > 0:45:09Give it a shake. Now they're going into the oven just like that.

0:45:09 > 0:45:13Excellent. Of course, any sort of fish can be cooked in this way or not?

0:45:13 > 0:45:18It's a very good way for any whole fish that's got a skin on it, and you'll see why in a minute.

0:45:18 > 0:45:22But it's a terrific way for some sea fish, which tend to make the house rather smelly.

0:45:22 > 0:45:26Because there is no smell, the smell stays inside the newspaper.

0:45:26 > 0:45:30That's really good, a smashing tip for those of you who like to eat fish but can't stand the smell,

0:45:30 > 0:45:32gutless though you are.

0:45:32 > 0:45:35It does actually make the house stink when you've been cooking herring.

0:45:35 > 0:45:40Don't you mind, surely the good things about food are the smells that go with it?

0:45:40 > 0:45:44The good thing about farming is the smell of the dung.

0:45:44 > 0:45:45Isn't all that part of life?

0:45:45 > 0:45:50I don't know, when you wake up in the morning and you come downstairs and the kitchen stinks of...

0:45:50 > 0:45:54You are here on your lovely farm and you have goats and geese and chickens

0:45:54 > 0:45:56and sheep and things like that.

0:45:56 > 0:45:59I'd rather have dung than stale herring smell.

0:45:59 > 0:46:01You're not a disillusioned romantic, are you?

0:46:01 > 0:46:03Anyway, into the oven with those.

0:46:04 > 0:46:08Allow me, ma'am. I am a gentleman after all.

0:46:08 > 0:46:10I like to open the oven for a lady.

0:46:11 > 0:46:12So what's happening to them now?

0:46:12 > 0:46:18They're going in to a hot oven and we, they will take about 20 minutes.

0:46:18 > 0:46:22But the thing is, you know they're cooked when the newspaper is dry

0:46:22 > 0:46:24so it's foolproof, you can't go wrong.

0:46:24 > 0:46:26- Perfect. And odourless. - And odourless.

0:46:26 > 0:46:30Right, stay down there for a second and bring the other ones out because,

0:46:30 > 0:46:33you see, we're running a bit short on time and the pubs will be open in a minute

0:46:33 > 0:46:36and we don't want to miss the first drink of the evening

0:46:36 > 0:46:39and we've done one of those things that this programme has vowed

0:46:39 > 0:46:42never to do. It just shows you can't believe everything you hear, does it?

0:46:42 > 0:46:45We have some already-ready just happen to have in the oven.

0:46:45 > 0:46:50Bring them on, m'darling, and we'll go and eat. Two prepared, beautiful newspaper trout.

0:46:50 > 0:46:54Courtesy of Caroline. We're going to eat them now.

0:46:57 > 0:47:02- I'm bound to make a pig's ear of this. Am I doing it right?- Yes.

0:47:02 > 0:47:05The outside bits you can be fairly brutal,

0:47:05 > 0:47:09- it's just the last layer that you've got to...- I couldn't be brutal to a piece of food to save my life!

0:47:10 > 0:47:14- Right...- Now, the last layer you've got to be careful...

0:47:14 > 0:47:19The object now is to use the paper to peel the skin away.

0:47:19 > 0:47:21That's right, it should take the skin with it.

0:47:21 > 0:47:23It won't have, it won't have

0:47:23 > 0:47:28- newsprint all over it?- It won't have anything, the skin comes away

0:47:28 > 0:47:29with the newspaper.

0:47:29 > 0:47:33You've done yours beautifully. Look, Clive, hers is perfect.

0:47:33 > 0:47:37Just in case I make a pig's ear of this, look at that one to see how it really works.

0:47:37 > 0:47:40But on the other hand, on the other hand,

0:47:40 > 0:47:43- with a masterly stroke of genius... - There you go, there you go.

0:47:43 > 0:47:47- Now...- Turn it over with a swift...

0:47:47 > 0:47:50- A very swift plop, like that.- Yep.

0:47:50 > 0:47:51That's it.

0:47:53 > 0:47:56I haven't done it too well. Actually, I've done it quite well, haven't I?

0:47:56 > 0:48:00Those of you who don't like the heads, there's a unique moment to hack the head off.

0:48:00 > 0:48:03Those of you who are a bit squeamish about it.

0:48:03 > 0:48:05- Let me take away all the gubbins. - Lovely.- There you are.

0:48:05 > 0:48:07- Great.- Have some lemon. - Good, thank you.

0:48:07 > 0:48:11And some salt. I'll taste it absolutely au naturale first of all.

0:48:11 > 0:48:15Because I think the idea of this is since it's been cooked and all the flavours kept in,

0:48:15 > 0:48:18the true flavour of your wonderful fish should come out, shouldn't it?

0:48:18 > 0:48:21- That's right. - But, one thing I must say,

0:48:21 > 0:48:23without wishing to cause any offence or anything at all like that,

0:48:23 > 0:48:28trout farms seems to be springing up with such profligation these days

0:48:28 > 0:48:32that you are almost getting to the point where it says "Last trout farm before the motorway."

0:48:32 > 0:48:34You know. But you reckon yours are the best trout

0:48:34 > 0:48:37and this is going to be the proof of the pudding, isn't it?

0:48:37 > 0:48:38Why are yours so good?

0:48:38 > 0:48:43Well, we, I think a lot of it depends on the water.

0:48:43 > 0:48:47We use a river that comes straight down from Exmoor.

0:48:47 > 0:48:53And therefore the river runs over granite and is very clean.

0:48:53 > 0:48:58It has a lot of mineral salts in it and all that sort of thing.

0:48:58 > 0:49:01Also, the fish get an enormous turnover of water,

0:49:01 > 0:49:09they're not sitting in sort of a muddy pond like that, they're just having a turnover of...

0:49:09 > 0:49:11Have some, have some salad.

0:49:11 > 0:49:13No, no, the fish is just too good.

0:49:13 > 0:49:17Actually, look me in the eye, Clive, please, I'd like to make a sincere gesture.

0:49:17 > 0:49:20This fish is absolutely brilliant. It really is,

0:49:20 > 0:49:22It really is, I recommend it as a way of cooking.

0:49:22 > 0:49:26It is quite the nicest trout I've ever had. Absolutely splendid.

0:49:31 > 0:49:33So there you are, my little red herrings,

0:49:33 > 0:49:35like the lady said, sharpen up a bit!

0:49:36 > 0:49:41Anyway, we set sail with Frank and Phil on a course for the blood pit,

0:49:41 > 0:49:44a centuries old fishing ground so named out of respect

0:49:44 > 0:49:46for countless tons of pilchards that met their maker here.

0:49:46 > 0:49:52We too would drift and haul nets by hand in the time honoured fashion,

0:49:52 > 0:49:54except that we'd be aided tonight

0:49:54 > 0:49:56by a little magic box called a fish finder.

0:49:56 > 0:49:59Thought I doubt these boys need such a device.

0:49:59 > 0:50:01Floyd On Fish takes life pretty seriously.

0:50:01 > 0:50:03When we came down today...

0:50:03 > 0:50:04LOUD TALKING OVER HIM

0:50:04 > 0:50:08Be quiet, a minute, please, sorry about that. Just while I get this very difficult piece out

0:50:08 > 0:50:11for the punters at home, you know what I mean? They're all land lubbers.

0:50:11 > 0:50:13They don't know how hard you work.

0:50:13 > 0:50:15Because we wanted to get some really good pilchards,

0:50:15 > 0:50:20we came down to Newlyn, which 30 years and more ago was one of

0:50:20 > 0:50:23the hubs, the centres of the pilchard industry which supported

0:50:23 > 0:50:27thousands of families in canneries, the woman working, cleaning the fish,

0:50:27 > 0:50:30hundreds of men out on the boats catching the stuff.

0:50:30 > 0:50:33In fact, there were so many boats that at night their lights

0:50:33 > 0:50:37twinkling around the place looked like floating villages at sea.

0:50:37 > 0:50:40As I said, we came to Newlyn and what do we find?

0:50:40 > 0:50:42A tin of Japanese pilchards!

0:50:42 > 0:50:45Well, I believe in these fishermen.

0:50:45 > 0:50:47I think they're going to catch this stuff

0:50:47 > 0:50:49and I'm going to heave this bloody rubbish over the side.

0:50:49 > 0:50:52# A good sword and a trusty hand

0:50:52 > 0:50:55# A merry heart and true

0:50:55 > 0:50:58# King James's men shall understand

0:50:58 > 0:51:01# What Cornish lads can do

0:51:01 > 0:51:03# Here's 20,000 Cornish men

0:51:03 > 0:51:06# Will know the reason why. #

0:51:09 > 0:51:12What a shame the bobbing red sails of the pilchard boats are no more.

0:51:12 > 0:51:16Replaced by huge trawlers that suck the ocean,

0:51:16 > 0:51:19not only of Cornwall's proud heritage but its fish too,

0:51:19 > 0:51:21and with a shameful disregard for tomorrow.

0:51:21 > 0:51:24Oh, there's a romantic sight for you, isn't it?

0:51:24 > 0:51:26Red sails in the sunset.

0:51:26 > 0:51:28It's what pilchard fishing is all about,

0:51:28 > 0:51:31pilchard eating too cos eating fish is great fun.

0:51:31 > 0:51:33The French and the Italians

0:51:33 > 0:51:35and all that all gloat over their sardines

0:51:35 > 0:51:40and charcoal grill them. Pilchards they catch too, and they put them

0:51:40 > 0:51:43in spicy tomato sauce, they call them escabeche of pilchards.

0:51:43 > 0:51:47And when we go on holiday we say, "Oh good, escabeche and pilchards.

0:51:47 > 0:51:50"Jolly good. Read that in the Good Food guide and things.

0:51:50 > 0:51:53"Absolutely splendid." Will they eat a pilchard? Will they hell.

0:51:53 > 0:51:56But when we've caught some in this ancient and lovely method,

0:51:56 > 0:51:59if only you could be with us here now, you'd really enjoy it.

0:51:59 > 0:52:03The sky, the light, these wonderful blokes cracking jokes all the time,

0:52:03 > 0:52:05they're going to tell us the whole tale in a moment.

0:52:05 > 0:52:09But as night fell, Frank and Phil exchanged anxious glances.

0:52:09 > 0:52:11You see, there was a woman on board

0:52:11 > 0:52:14and Frank was muttering darkly about her black net.

0:52:15 > 0:52:17So in the hope of easing the atmosphere,

0:52:17 > 0:52:19I asked Frank how to cook a pilchard.

0:52:19 > 0:52:23- I've never ate a pilchard in me life.- Have you not?- No. That is the truth.

0:52:23 > 0:52:25The best way to make this is...

0:52:25 > 0:52:29to scrawl them. Put them in the sun.

0:52:29 > 0:52:32- And that dries them? - And then they're handsome then.

0:52:32 > 0:52:35But it's no good for you to...

0:52:35 > 0:52:37I know you're a cook.

0:52:37 > 0:52:43But our way is to marinate them or scrawl them.

0:52:43 > 0:52:46How much longer are we going to wait to pull any pilchards in?

0:52:46 > 0:52:48A quarter of an hour, 20 minutes.

0:52:48 > 0:52:52Altogether, in about three hours, I suppose, from start to finish.

0:52:52 > 0:52:55We come out and we gotta look where we're going to drift to.

0:52:55 > 0:52:59- It's a lovely night. - Oh, it's a smashing night.

0:52:59 > 0:53:00Good night for a murder.

0:53:00 > 0:53:02Well, you can murder one of that lot.

0:53:02 > 0:53:05If we do catch any, who's going to buy them,

0:53:05 > 0:53:08- who are you going to sell them too? - Eh, jousters.

0:53:08 > 0:53:11That's the people who go around with their little carts

0:53:11 > 0:53:14and selling to the doors.

0:53:14 > 0:53:16- That still happens? - Oh, yes.

0:53:16 > 0:53:18A lot of jousters are out.

0:53:18 > 0:53:23- People can still buy a fresh pilchard off the jouster?- Yeah.

0:53:23 > 0:53:25And the rest, the canning factory?

0:53:25 > 0:53:27No, we fish for a salter.

0:53:27 > 0:53:32- Salt them and send them to Italy. - That's miles.

0:53:32 > 0:53:36In Bristol, where I live, I couldn't get a pilchard from one year

0:53:36 > 0:53:41to the next, but the Italians can get them. That doesn't seem fair to me.

0:53:41 > 0:53:45I think, going back to 30 year ago, 95% of the pilchards went to Italy.

0:53:45 > 0:53:47All of them.

0:53:47 > 0:53:52Sent to America which went to the Italian immigrants that was there.

0:53:53 > 0:53:58All of them went to Genoa and all these places.

0:53:58 > 0:54:02And now these are put on the ends of the barrels.

0:54:02 > 0:54:08And also every seller used to do his own fish, used to huddle them then.

0:54:08 > 0:54:10What does that mean?

0:54:10 > 0:54:17He used to put them in a little rig and salt them out of the tank.

0:54:17 > 0:54:19It was called huddled.

0:54:19 > 0:54:23You see pictures of them in some old magazines.

0:54:23 > 0:54:30But they've played a great part in the fishing industry of Cornwall.

0:54:30 > 0:54:33They were the foundations of all the fishing.

0:54:33 > 0:54:36# And shall Trelawney live?

0:54:36 > 0:54:39# And shall Trelawney die?

0:54:39 > 0:54:44# Here's 20,000 Cornish men

0:54:44 > 0:54:50# Will know the reason why! #

0:54:50 > 0:54:54Well, my friends on the boat have been heaving this net in my hands

0:54:54 > 0:54:57the last 20 minutes. We've got one pilchard so far.

0:54:57 > 0:54:59I hope I did the right thing by throwing

0:54:59 > 0:55:01the tin of Japanese stuff over the side.

0:55:01 > 0:55:04Plenty of time, lots of faith we'll get lots more.

0:55:04 > 0:55:07We'll still have a good amount at the end of tonight.

0:55:07 > 0:55:11Look at them. Aren't they pretty? Handsome, I think the word is.

0:55:11 > 0:55:13Handsome. Lovely.

0:55:16 > 0:55:19Another half hour, another huge length of net.

0:55:19 > 0:55:20And nothing.

0:55:20 > 0:55:25Spirits were low and it wasn't just the cold night.

0:55:25 > 0:55:28Something was wrong, we'd run out of whisky.

0:55:30 > 0:55:32We're trying to get some good luck into all of this

0:55:32 > 0:55:33and they tell me they won't sing.

0:55:33 > 0:55:36That I've got to sing the Cornish anthem. I don't know what it is.

0:55:36 > 0:55:39- Tell the words again. - The Cornish anthem is Trelawney.

0:55:39 > 0:55:43What are the words? Fish and tin...

0:55:43 > 0:55:44That's the other one.

0:55:44 > 0:55:47Fish and tin and copper, boys.

0:55:47 > 0:55:50Fish and tin and copper, boys.

0:55:50 > 0:55:52And Tre and Pol and Pen.

0:55:52 > 0:55:53What's the tune?

0:55:55 > 0:55:57I've got no orchestra here.

0:55:58 > 0:56:00But it's something like...

0:56:00 > 0:56:02# For 'tis fish and tin and copper, boys

0:56:02 > 0:56:05# And Tre and Pol and Pen

0:56:05 > 0:56:08# Heave the ropes, me babbies, hard

0:56:08 > 0:56:10# Get them buggers in. #

0:56:10 > 0:56:14- That's about the best I can do. - That will do for the time.

0:56:19 > 0:56:21So I'm afraid, my gastronauts,

0:56:21 > 0:56:23we're going to be rather hungry tonight

0:56:23 > 0:56:27because after five hours of working really hard out in the night in

0:56:27 > 0:56:31the Cornish sea, we've got a black net, which in the trade means zero.

0:56:31 > 0:56:36And for our pains we've got four pilchards.

0:56:36 > 0:56:39I really wish I hadn't thrown that tin over the side now.

0:56:42 > 0:56:44This is absolutely fabulous.

0:56:44 > 0:56:47The best and the freshest pilchards you've ever seen.

0:56:47 > 0:56:50I don't think you'll be very happy about having to eat them

0:56:50 > 0:56:52at this luxurious resort and this splendid table.

0:56:52 > 0:56:55But after the day I've had, I don't give a damn.

0:56:55 > 0:56:58And I can't even be bothered to tell you how to cook them

0:56:58 > 0:57:02because if you don't know how to cook them, grill fresh pilchard, then you know nothing.

0:57:02 > 0:57:03Excuse me a sec.

0:57:13 > 0:57:16Those are absolutely fantastic. They really are.

0:57:16 > 0:57:19Although they're brilliant, I still think the final score is

0:57:19 > 0:57:22Newlyn 3 and Japan 27.

0:57:27 > 0:57:29Classic Floyd there, at his best!

0:57:29 > 0:57:32As ever on Best Bites, we're looking back at some of the fantastic cooking

0:57:32 > 0:57:34from the Saturday Kitchen back catalogue.

0:57:34 > 0:57:35Still to come,

0:57:35 > 0:57:38both Jun Tanaka and Mark Sergeant were hoping for better times

0:57:38 > 0:57:41when they met at the omelette challenge hobs,

0:57:41 > 0:57:42but would either of them succeed?

0:57:42 > 0:57:44The heat was on, but were the eggs in the pan?

0:57:44 > 0:57:46Find out a little later on.

0:57:46 > 0:57:50Michael Caines creates one of the tastiest pies in the world.

0:57:50 > 0:57:54he makes a beef and oyster pie with ale and button mushrooms,

0:57:54 > 0:57:57carrots, pancetta and topped off with some puff pastry.

0:57:57 > 0:58:00And Claire Sweeney faced her Food Heaven or Food Hell.

0:58:00 > 0:58:02Would she get her Food Heaven,

0:58:02 > 0:58:05butternut squash with my velvety home-made butternut squash soup?

0:58:05 > 0:58:07Or would she get her dreaded Food Hell, dark chocolate,

0:58:07 > 0:58:10with my rich, indulgent Black Forest Gateau,

0:58:10 > 0:58:12with cherries and dark chocolate mint shards?

0:58:12 > 0:58:15You can find out what she gets to eat at the end of today's show.

0:58:15 > 0:58:18Now it's time for a visit from the legendary Ken Hom.

0:58:18 > 0:58:23He's been inspired by some leftovers and a certain Mr Keith Floyd.

0:58:23 > 0:58:25I love it when you're you're on, what are we cooking,

0:58:25 > 0:58:28- something slightly different? - Yeah, something slightly different,

0:58:28 > 0:58:29cos it's such an eclectic show.

0:58:29 > 0:58:32When you're doing Chinese, I got to do something different.

0:58:32 > 0:58:34I'm TRYING to cook Chinese.

0:58:34 > 0:58:37I'm doing something sort of invented by hazard,

0:58:37 > 0:58:41I had all these ingredients left over, some cooked pasta,

0:58:41 > 0:58:46and today I'm cooking pasta in homage to Keith Floyd, the bow tie.

0:58:46 > 0:58:49There you go, little bowtie, but they mean

0:58:49 > 0:58:51- butterflies, don't they?- Yes.

0:58:51 > 0:58:53And I'm combining that with orange,

0:58:53 > 0:58:56because I had some orange in the fridge, garlic, ginger,

0:58:56 > 0:59:01some onions, peppers and really unusual - I had some curry paste.

0:59:01 > 0:59:04So I thought I'd thrown that in with some tomato paste

0:59:04 > 0:59:08- and some tinned tomatoes and some chicken stock, always.- Always.

0:59:08 > 0:59:11So this is Ken Hom cooks Indian then.

0:59:11 > 0:59:14- I'm going to chop my onion up.- Well, I think it's

0:59:14 > 0:59:16- Ken Hom cooking British.- Yeah.

0:59:16 > 0:59:19What I mean by that is, the food in this country has become

0:59:19 > 0:59:25so eclectic, and Chinese now, according to the latest research,

0:59:25 > 0:59:29is the most popular ethnic cuisine in this country.

0:59:29 > 0:59:33What is it about that cuisine that you think us Brits like?

0:59:33 > 0:59:36I think people love it because it's spicy if you want,

0:59:36 > 0:59:39if you don't want spicy, it's fine.

0:59:39 > 0:59:41There's something for everyone I think.

0:59:41 > 0:59:48And it's become so part of the fabric of this country that to

0:59:48 > 0:59:52go out for a Chinese is amazing.

0:59:52 > 0:59:57And the thing is, a lot of people stir-fry at home. Makes sense.

0:59:57 > 1:00:03- Thank you. And if you could chop up some peppers into small dice.- Yup.

1:00:03 > 1:00:07- You want me to do that?- Yes. - That's a good hint there.

1:00:07 > 1:00:10And I'm just chopping up some ginger.

1:00:10 > 1:00:15It's very interesting, see how you do the pepper now, you're young...

1:00:15 > 1:00:18Young and? Eh, here we go, go on.

1:00:18 > 1:00:23See how you run back and forth, what you do, this is easier.

1:00:23 > 1:00:26I'm running back and forth cos I haven't got a knife sharp enough!

1:00:27 > 1:00:29And the thing is, you don't have to cut in two pieces,

1:00:29 > 1:00:32just one piece, like that.

1:00:34 > 1:00:38All right, OK, fair enough.

1:00:38 > 1:00:42But I know you, you never stop working, it's just...

1:00:42 > 1:00:45This year has been sort of a landmark for you.

1:00:45 > 1:00:51- An interesting year for me.- It all started, you first got the OBE.

1:00:51 > 1:00:54Yes, that was very humbling.

1:00:54 > 1:00:58And it's funny, maybe because I've been around for so long

1:00:58 > 1:01:02they said, "We'd better give him something."

1:01:02 > 1:01:06- Bus pass normally, Ken. - Yes, well, I'm getting that too!

1:01:06 > 1:01:10I do love getting my discounts at age 60.

1:01:10 > 1:01:12THEY LAUGH

1:01:12 > 1:01:14I love it.

1:01:14 > 1:01:17But nobody has ever said, "We don't believe you're 60."

1:01:17 > 1:01:20- See, that's the problem. - It's all that good food you eat.

1:01:20 > 1:01:22Literally, cos you still continue to work.

1:01:22 > 1:01:24Tell us about this amazing show you've been doing.

1:01:24 > 1:01:29I just did a documentary for, believe it or not, Korean television.

1:01:29 > 1:01:34And it's become bigger than kimchi,

1:01:34 > 1:01:38it's watched by ten to 15 million viewers.

1:01:38 > 1:01:41In a country of 45 million, can you imagine that?

1:01:41 > 1:01:44A third of the population, incredible.

1:01:44 > 1:01:46Yes, when I went there in July

1:01:46 > 1:01:48and August I was treated like a rock star.

1:01:48 > 1:01:52You can chop that up. We add the aromatics first.

1:01:52 > 1:01:58What was really interesting is, the programme also won the

1:01:58 > 1:02:03best TV programme of the year, which has never gone to anything but drama.

1:02:03 > 1:02:06So what was it about then?

1:02:06 > 1:02:11It's about... You have the silk root, and this is about the noodle...

1:02:11 > 1:02:17- The noodle root?- That's right. And where things come from.

1:02:17 > 1:02:20Yes, put the bacon in there.

1:02:20 > 1:02:22Interestingly enough, we put the peppers.

1:02:22 > 1:02:26We're just going to set Francesco this next bit, but go on, then.

1:02:26 > 1:02:29Actually, probably where he's from,

1:02:29 > 1:02:32this is where a lot of pasta came from.

1:02:32 > 1:02:38It came from the Arabs, who got it from us of course, in China,

1:02:38 > 1:02:40and they brought it back dry.

1:02:40 > 1:02:42Which is fascinating.

1:02:43 > 1:02:49They made pasta and the Sicilians invented the fork to eat it.

1:02:49 > 1:02:52Because the thing is, the Arabs don't eat noodles any more.

1:02:52 > 1:02:55So what came first, pasta or noodles?

1:02:55 > 1:02:57Ugh, I think noodles came first.

1:02:57 > 1:03:01We've discovered that as the truth, but the thing is,

1:03:01 > 1:03:03Marco Polo did not bring pasta to Italy.

1:03:03 > 1:03:08That's the myth. They had it for a long, long time. We cook that down.

1:03:08 > 1:03:10OK. And we've got these.

1:03:10 > 1:03:12Yes, we've got all the seasoning,

1:03:12 > 1:03:14and actually we could chop that a little bit.

1:03:14 > 1:03:17This is just some orange zest.

1:03:17 > 1:03:20And that will add a very nice, lovely, orangey flavour.

1:03:21 > 1:03:24And we have the tinned tomatoes.

1:03:24 > 1:03:28Also, talking about 2009, your book has been re-released,

1:03:28 > 1:03:3025 years since...

1:03:30 > 1:03:33Yes, scary, isn't it? 25 years.

1:03:33 > 1:03:38And this was the first Chinese cookery programme that...

1:03:40 > 1:03:42..really was...

1:03:42 > 1:03:46I mean, I was terrified of going on television.

1:03:46 > 1:03:50- I still am, Ken, don't worry. - You can't tell that.- I am, trust me!

1:03:52 > 1:03:55You want to cook this down for about 30 minutes.

1:03:55 > 1:03:58- We have some salt and pepper.- Right.

1:03:58 > 1:04:03You want to cook that until it gets a little bit thick and wonderful,

1:04:03 > 1:04:05and then the pasta, which we've already cooked...

1:04:05 > 1:04:07We've got a bit of sugar in here, Ken.

1:04:07 > 1:04:08Yes, that can go in here, thank you.

1:04:09 > 1:04:13- That was also left in your cupboard, was it?- LAUGHING: That's right!

1:04:15 > 1:04:19You want to stir this around, and I think Peter will like this,

1:04:19 > 1:04:22as will the young ladies there, and Francesco.

1:04:22 > 1:04:25He's Italian, so I'm very nervous now,

1:04:25 > 1:04:28whether he is going to accept this.

1:04:28 > 1:04:31We've got some basil, chives.

1:04:31 > 1:04:33So tell us about this book then,

1:04:33 > 1:04:35literally it's being brought out again to celebrate...?

1:04:35 > 1:04:40- Well, it's never gone out of print. - In 25 years?- Yes, believe it or not.

1:04:41 > 1:04:46People like Delia, myself and Madhur Jaffrey.

1:04:46 > 1:04:49We've been around for a long time, with Keith, really,

1:04:49 > 1:04:55I remember on television I said to him,

1:04:55 > 1:04:59how come he can poke his finger and taste everything and I can't do it?

1:04:59 > 1:05:01You're not in the BBC studio.

1:05:01 > 1:05:04Oh, there you go, he's out and about then.

1:05:04 > 1:05:07So this gets all sorted out, the pasta's precooked,

1:05:07 > 1:05:10- little bit of bite to it.- That's right, little bit of bite to it.

1:05:10 > 1:05:14- Got some chives.- Yeah, we want it al dente.- Basil in there.

1:05:14 > 1:05:16Look at that, it's great.

1:05:16 > 1:05:21This is one of those dishes you can concoct very easy,

1:05:21 > 1:05:24it's absolutely delicious, and what's nice about this, you don't

1:05:24 > 1:05:26even need cheese because it's so tasty.

1:05:26 > 1:05:29A few of those leaves on the top.

1:05:29 > 1:05:31So remind us what that is again, Ken?

1:05:31 > 1:05:35It's a stir-fry pasta with orange and curry. What could be more British?

1:05:35 > 1:05:36Easy as that.

1:05:41 > 1:05:44He's got a hold of it, bring it over, come on then.

1:05:44 > 1:05:46Especially with Francesco, I'm nervous.

1:05:48 > 1:05:49I know Peter will like it.

1:05:49 > 1:05:52Peter, dive into that, cos I know you're a big pasta fan.

1:05:52 > 1:05:54- Oh, yeah, I am. - Tell us what you think.

1:05:54 > 1:05:58- And when you boil the pasta... - Do you want these?- Yeah.

1:05:58 > 1:06:02- And I always did. - Lots of salt when you boil the pasta.

1:06:02 > 1:06:05Do you put chicken stock cube in the pasta,

1:06:05 > 1:06:07in the, eh, in the water as well?

1:06:07 > 1:06:09Not when you're boiling it, that's a waste of chicken stock.

1:06:09 > 1:06:11OK, I'm glad you've said that cos

1:06:11 > 1:06:13- I've wasted a lot of chicken stock. - LAUGHTER

1:06:14 > 1:06:17- Now you know.- He's not a singer, he's a comedian.

1:06:17 > 1:06:20But it's the type of pasta that's really important for this,

1:06:20 > 1:06:22you could use the little tubes, penne pasta.

1:06:22 > 1:06:24Oh, the penne is wonderful in that.

1:06:24 > 1:06:28Like I said before, fusilli would be also very good.

1:06:28 > 1:06:31The corkscrew gets all that wonderful sauce.

1:06:31 > 1:06:34- Francesco, dive into that, stick your fork in.- Yeah, I will.

1:06:34 > 1:06:36Want to see what the Italian says first of all.

1:06:39 > 1:06:43The world is upside down, huh? Chinese making Italian and...

1:06:43 > 1:06:48- What do you reckon?- Agree with Ken, this is really a British dish.

1:06:48 > 1:06:52There's curry - Indian, Italian pasta...

1:06:52 > 1:06:54Takes up the flavour really well, yeah.

1:06:54 > 1:06:56Fusion food, that's what we call it.

1:07:01 > 1:07:05I couldn't tell whether that dish was British, Chinese or Indian,

1:07:05 > 1:07:07who knows? But it tasted delicious.

1:07:07 > 1:07:10It's omelette challenge time, as Jun Tanaka, who already had

1:07:10 > 1:07:12an impressive time on our board,

1:07:12 > 1:07:14battled against the ever-competitive Mark Sargeant.

1:07:14 > 1:07:16Who outshone who? Let's find out.

1:07:16 > 1:07:19Right, let's get down to business, you know the story by now,

1:07:19 > 1:07:20Omelette Challenge.

1:07:20 > 1:07:22We got number three on our board there, 17 seconds,

1:07:22 > 1:07:25it's the last live show of the summer, can he go any quicker?

1:07:25 > 1:07:29And we've got the guy over there at eyelevel, or his eyelevel,

1:07:29 > 1:07:31- Mark Sargeant.- My eyelevel?! - Clocks on the screen please.

1:07:31 > 1:07:33Three, two, one - go.

1:07:35 > 1:07:40Nearly caught you off guard there, you see. As fast as you can.

1:07:41 > 1:07:42Oh, he's using the oil, see?

1:07:44 > 1:07:47I just love the concentration on their faces.

1:07:51 > 1:07:52GONG CRASHES

1:07:52 > 1:07:55Look at that, he's quick. Two of them are quick!

1:07:55 > 1:07:58- Pretty good, I have to say. - Yeah, mine looks much better.

1:08:00 > 1:08:02Not that you're competitive or anything(!)

1:08:02 > 1:08:05I dropped about three eggs, I'd have been fine otherwise.

1:08:05 > 1:08:06- That looks...- Nice, no?

1:08:09 > 1:08:16- Both OK.- Well done, sir. You've already won, I know.

1:08:18 > 1:08:24- Please get me off the bin, James.- You are quicker. 19.96.

1:08:24 > 1:08:26- Am I in blue? - You're in blue.

1:08:26 > 1:08:31- You're there.- I'd like to thank... Oh, no, that's wrong, isn't it?

1:08:31 > 1:08:32Mr Tanaka...

1:08:34 > 1:08:37Was it two seconds better than yours? No, probably not.

1:08:37 > 1:08:39I think we should swap places, James.

1:08:39 > 1:08:4318.36, still a pretty respectable time though.

1:08:47 > 1:08:50Well done, Mark, but you're still not as fast as Jun.

1:08:50 > 1:08:53When Michael Caines said he wanted to make a pie on Saturday Kitchen,

1:08:53 > 1:08:55we knew it wasn't going to be any old pie,

1:08:55 > 1:08:59so when he said it was going to contain beef, ale and oysters,

1:08:59 > 1:09:01I was definitely first in the queue.

1:09:01 > 1:09:02Now, welcome back.

1:09:02 > 1:09:05This is slightly different for you, what your normally cook on here,

1:09:05 > 1:09:07it's very refined, a good old earthy dish.

1:09:07 > 1:09:10Yeah, I'm very conscious that we're moving into Autumn

1:09:10 > 1:09:12and I thought we'd do something with a cheaper cut of meat,

1:09:12 > 1:09:15we've got braised beef with the oyster and the ale.

1:09:15 > 1:09:18Great ingredients, wonderful braising steak, some pancetta,

1:09:18 > 1:09:23- smoked bacon, oysters - which is optional.- Purely optional.

1:09:23 > 1:09:28Here we've got onions, garlic, we've also got some button mushrooms,

1:09:28 > 1:09:29potatoes cut in half,

1:09:29 > 1:09:32bouquet garni, carrot we're going to have in batons,

1:09:32 > 1:09:36bit of flour to thicken, Dijon mustard, a little bit of stock,

1:09:36 > 1:09:39of course the ale - local ale, support your local brewery -

1:09:39 > 1:09:40and then some veg.

1:09:40 > 1:09:43You want me to do plenty of the chopping first of all?

1:09:43 > 1:09:45- Absolutely. - So you're going to seal the beef,

1:09:45 > 1:09:47- this is the most important part in the process.- Very much so.

1:09:47 > 1:09:53Hot pan, really hot pan, and as you said, it's caramelisation

1:09:53 > 1:09:58of that beef, colour, a little bit of that colour in the stew itself.

1:09:58 > 1:10:01Now what cut of beef have you used here?

1:10:01 > 1:10:04This is braising steak. So, it's cheap, it's affordable.

1:10:04 > 1:10:08- A little bit of fat in there, it isn't going to hurt at all.- Yeah.

1:10:08 > 1:10:09So, that's great too.

1:10:09 > 1:10:12The secret is... A lot of people wouldn't do it this hot,

1:10:12 > 1:10:15- but it needs to be extremely hot, doesn't it really...- It does.

1:10:15 > 1:10:16..to get the flavour in there.

1:10:16 > 1:10:21And once you've got it in there, don't stir it straight off.

1:10:21 > 1:10:25Just sort of leave it and then stir it a little bit later.

1:10:25 > 1:10:29Get some nice caramelisation in there.

1:10:29 > 1:10:30I've got more oil.

1:10:30 > 1:10:33What I'm doing is getting a bit of fast colour,

1:10:33 > 1:10:37because the cooking's going to be actually braised in the oven,

1:10:37 > 1:10:41or on top of the oven, for a very long time. So, that's great.

1:10:42 > 1:10:45So, nice caramelisation here.

1:10:45 > 1:10:49What we're going to do is take that out

1:10:49 > 1:10:54and then just reduce that heat a little bit.

1:10:54 > 1:10:57Once we've sealed the beef we're going to put the beef in here

1:10:57 > 1:10:58and chuck in the pancetta,

1:10:58 > 1:11:01which you've quickly done for me, which is great.

1:11:01 > 1:11:04So, tell us about your new venture, then, the Bath Priory.

1:11:04 > 1:11:06What's this all about?

1:11:06 > 1:11:09Bath Priory is our sister property to Gidleigh Park

1:11:09 > 1:11:11and is owned by my business partners

1:11:11 > 1:11:14Andrew Brownsword and Christine Brownsword.

1:11:14 > 1:11:16They own that, as they do Gidleigh,

1:11:16 > 1:11:20and it's a wonderful town house hotel in the middle of Bath

1:11:20 > 1:11:23and we've just had a new spa refurb.

1:11:23 > 1:11:26It's absolutely stunning, 30 bedrooms,

1:11:26 > 1:11:28and I've taken over the kitchen.

1:11:28 > 1:11:31And I've got a young chef in there, a guy called Sam,

1:11:31 > 1:11:34and he's doing a great job.

1:11:34 > 1:11:38And the idea, really, is to have some synergy between Gidleigh and Bath.

1:11:38 > 1:11:41If you love Gidleigh, you're going to love Bath.

1:11:41 > 1:11:43Explain to anybody who hasn't been there,

1:11:43 > 1:11:45it's a country house hotel,

1:11:45 > 1:11:49it's been there for years, Shaun Hill, it's famous.

1:11:49 > 1:11:52Absolutely, Henderson had it and Shaun Hill was part of that

1:11:52 > 1:11:54and I took it on from Shaun and it was fantastic.

1:11:54 > 1:11:57It's a wonderful house right on the edge of Dartmoor.

1:11:57 > 1:11:58It's got a lot of...

1:11:58 > 1:12:01There's a sink back there if you want to sort yourself.

1:12:01 > 1:12:02- There you go.- Thank you.

1:12:02 > 1:12:06And, you know, it's just one of those places where it's very majestic.

1:12:06 > 1:12:08It's a real retreat.

1:12:08 > 1:12:12So, we've got absolutely wonderful ingredients

1:12:12 > 1:12:15in the south-west that we use in Champion, which is good.

1:12:15 > 1:12:18In here, James, I've got my vegetables with the pancetta.

1:12:18 > 1:12:19We're just sealing that off.

1:12:19 > 1:12:24We're going to sweat that down and we're going to add some flour.

1:12:24 > 1:12:27This is going to be the thickening agent for this.

1:12:27 > 1:12:30So, we're just going to keep this stirring and cook that out.

1:12:30 > 1:12:32It is almost like having a roux.

1:12:32 > 1:12:34And the flour's quite important as well in the browning,

1:12:34 > 1:12:36- isn't it, really?- Yeah.

1:12:36 > 1:12:39A little bit of colour on there and we're going to cook out the flour

1:12:39 > 1:12:44and get a nice roux effect happening when we add our stock.

1:12:44 > 1:12:47Before we add our stock we're going to add our ale.

1:12:47 > 1:12:50Add the ale, just bring it to the boil.

1:12:50 > 1:12:53You just want to burn off the alcohol.

1:12:53 > 1:12:56And this is ale, it's not beer. It's not lager, it's got to be a beer.

1:12:56 > 1:13:01Good old ale, a bit of stout if you'd prefer. But get something local.

1:13:01 > 1:13:05We use Otter Ale in our Well House Tavern in Exeter.

1:13:05 > 1:13:09We do a similar pie in Canterbury in there.

1:13:09 > 1:13:13And really, we just use Spitfire from Kent.

1:13:13 > 1:13:16Really, the idea is to support your local brewery.

1:13:16 > 1:13:19Microbreweries are struggling.

1:13:19 > 1:13:21So, once we do that, in with our beef.

1:13:21 > 1:13:24We've got our bouquet garni and our potatoes.

1:13:24 > 1:13:26I like the idea that all the vegetables,

1:13:26 > 1:13:29that is and will become the garnish.

1:13:29 > 1:13:33We've also got a little bit of chicken stock here going in,

1:13:33 > 1:13:39which is bouillon, and water to top it up, like so.

1:13:39 > 1:13:42And you've prepared some green veg, which we've got cooking here.

1:13:42 > 1:13:44What we do is we cook this, bring it to the boil, cook it.

1:13:44 > 1:13:47We've got some mustard here. Is that supposed to go in or not?

1:13:47 > 1:13:48Cook it for about two hours.

1:13:48 > 1:13:51Absolutely, with the grey mustard as well.

1:13:51 > 1:13:54You see, I'm actually cooking something here, Nick, you see!

1:13:54 > 1:13:55LAUGHTER

1:13:55 > 1:13:57I was going to say, "It's smelling marvellous."

1:13:57 > 1:14:00You know what? I'm not going to bother now!

1:14:00 > 1:14:03Once that's up to the boil, we get our pie mix...

1:14:03 > 1:14:05- Right, that's in the fridge.- Yeah.

1:14:05 > 1:14:07..which is fantastic.

1:14:07 > 1:14:10This is good, because in a way, you could serve it as a stew,

1:14:10 > 1:14:13but the other thing about this pie makes is it's...

1:14:13 > 1:14:18you'll see - the cooking of the pastry only takes about 20 minutes

1:14:18 > 1:14:23and the pie mix itself here, well, you know, it's...

1:14:23 > 1:14:24Sorry, James.

1:14:24 > 1:14:26But this is the secret of making a good pie -

1:14:26 > 1:14:29you've got to almost do it in two separate batches.

1:14:29 > 1:14:31First of all you cook the meat.

1:14:31 > 1:14:34- Then let it cool down and then you make a pie.- That's right.

1:14:34 > 1:14:36I've just covered myself with the flour!

1:14:36 > 1:14:40We've got a small pie here. Could you open those oysters, please, James?

1:14:40 > 1:14:42We can put the oysters in here.

1:14:42 > 1:14:45You were saying something earlier about oysters.

1:14:45 > 1:14:48You said a fascinating fact - in the rivers and stuff like that -

1:14:48 > 1:14:49you found a load of oysters?

1:14:49 > 1:14:53In the old days oysters were peasant food and in Edinburgh,

1:14:53 > 1:14:54in the Firth of Forth,

1:14:54 > 1:14:56they found millions and millions of oyster shells

1:14:56 > 1:14:58where they would take them out of the river,

1:14:58 > 1:15:01eat them there and then and chuck the shells away.

1:15:01 > 1:15:02What's the trick in opening an oyster?

1:15:02 > 1:15:04He's going to show you right now.

1:15:04 > 1:15:06There's a flat part of the shell and there's a rounded part.

1:15:06 > 1:15:10These ones are the native ones. They almost look like little scallops.

1:15:10 > 1:15:11The tea towel's really essential.

1:15:11 > 1:15:14In there, there's a little hole in there...

1:15:14 > 1:15:15Well, there should be...

1:15:15 > 1:15:18You just insert the oyster knife. Do it in a cloth, that's the key.

1:15:18 > 1:15:19Just shake it a little bit.

1:15:19 > 1:15:21The flat side of the oyster is always pointing upwards.

1:15:21 > 1:15:24You just shake the knife across, like that.

1:15:24 > 1:15:25It loses that little membrane.

1:15:25 > 1:15:28Remove that part there, which is stuck to the bottom of the shell.

1:15:28 > 1:15:30If you don't do that you'll never get the oyster out.

1:15:30 > 1:15:33And that's it. Keep the juice. You want a couple of those on top?

1:15:33 > 1:15:36Absolutely. Put a bit of the juice in there as well.

1:15:36 > 1:15:39We've got some puff pastry here,

1:15:39 > 1:15:41which I'm going to just cut out to go on top.

1:15:41 > 1:15:43There's oyster knives as well, with the guard on them.

1:15:43 > 1:15:46So, if you do it with an ordinary knife and you slip,

1:15:46 > 1:15:48it's going to go into your hand. The guard will stop the knife.

1:15:48 > 1:15:50You've got to be very careful.

1:15:50 > 1:15:54- As opposed to your jaw, in James' case?- Thank you very much!

1:15:54 > 1:15:55And the juice of this is quite salty,

1:15:55 > 1:15:58so the juices are going to enable us...

1:15:58 > 1:16:00That's about the right size.

1:16:00 > 1:16:03Just a little bit of egg wash which we've got.

1:16:03 > 1:16:06The puff pastry only takes about 20 minutes to cook, James,

1:16:06 > 1:16:10and the pie only takes about two hours to cook.

1:16:10 > 1:16:15So, the idea really is that you end up with your puff pastry

1:16:15 > 1:16:17just reheating at the same time.

1:16:17 > 1:16:19But you have to cook a pie like this?

1:16:19 > 1:16:22- Oh, sorry! That's a bit of your pastry gone.- Sorry about that.

1:16:22 > 1:16:25But you have to cook a pie like this, purely the fact that

1:16:25 > 1:16:28a lot of restaurants nowadays have got that daft pie topping.

1:16:28 > 1:16:30That's not a pie, is it?

1:16:30 > 1:16:33They put it in a case and then they just pretend it's a pie.

1:16:33 > 1:16:36That's not a pie. This is a proper pie.

1:16:36 > 1:16:38- Is that a real pastry? - Real puff pastry, this one.

1:16:38 > 1:16:41Do you boys make your own pastry? That's the question.

1:16:41 > 1:16:42- We can do.- We can do.

1:16:42 > 1:16:44That's not what the question was! The question was, do you.

1:16:44 > 1:16:47They get someone like me to make it, a pastry chef, you see?

1:16:47 > 1:16:50I can make my own pastry, if that's what you're asking. Of course!

1:16:50 > 1:16:53So, you mean I should not feel guilty about using frozen pastry?

1:16:53 > 1:16:55As long as you buy the all butter puff pastry, that's the key.

1:16:55 > 1:16:58A little leaf on the top. This gets baked for how long?

1:16:58 > 1:17:02Baked in the oven for 20 minutes, just to reheat the pie and,

1:17:02 > 1:17:05look, here's one, miraculously, that we did earlier.

1:17:05 > 1:17:07Look at that, James.

1:17:07 > 1:17:09I'm going to drain off my veg now.

1:17:09 > 1:17:10And we can shut the oven door.

1:17:10 > 1:17:11That looks gorgeous.

1:17:11 > 1:17:14- It's a really good, hearty dish. - It has a rustic look to it as well.

1:17:14 > 1:17:15It's not too perfect.

1:17:15 > 1:17:18I admit, you know, Michelin star chefs haven't got

1:17:18 > 1:17:20a reputation for cooking pie, I must admit.

1:17:20 > 1:17:24But in our taverns we love to have pie.

1:17:24 > 1:17:29You can spell pie two different ways. You can spell it P-I-E or P-Y-E.

1:17:29 > 1:17:32And if you're dyslexic like me, you spell it P-I!

1:17:32 > 1:17:35- Any way you want to!- Exactly.

1:17:35 > 1:17:38Bit of veg on the top here, and then, finally,

1:17:38 > 1:17:41just a little bit of parsley on top of there.

1:17:41 > 1:17:43So, remind us what this is again?

1:17:43 > 1:17:46So, here we have a steak and ale pie with oysters.

1:17:46 > 1:17:49- Looks delicious, doesn't it? - Looks beautiful.

1:17:52 > 1:17:55It took some doing, that, in seven minutes, didn't it?

1:17:55 > 1:17:58I tell you what! Not quite ceviche, but there you go.

1:17:58 > 1:18:00There you go, have a seat there.

1:18:00 > 1:18:03I'd pay you to come here every Saturday morning. This is amazing.

1:18:03 > 1:18:05It's going to be very hot, but dive in.

1:18:05 > 1:18:07That is beautiful, really beautiful.

1:18:07 > 1:18:10The reason that I said earlier that I was possibly allergic to oysters,

1:18:10 > 1:18:13I don't know whether I just had a bad oyster or

1:18:13 > 1:18:18whether I am really allergic.

1:18:18 > 1:18:21- We'll soon find out anyway! - Yeah, exactly.

1:18:21 > 1:18:22Now you're making me nervous.

1:18:22 > 1:18:25If you're the colour of the jacket in five minutes we know you are.

1:18:25 > 1:18:29And apart from anything else, it's so hot it's going to burn the mouth off me for ages.

1:18:29 > 1:18:31It is beautiful. Smells delicious.

1:18:31 > 1:18:34So that's the secret, do it in two batches.

1:18:34 > 1:18:36Yeah, very much so. And you can use it as a stew.

1:18:36 > 1:18:40You don't have to put it in as a pie, you know? It's great.

1:18:40 > 1:18:42- Mm! Mm-mmm! - Happy with that?- Mmm!

1:18:47 > 1:18:50That's the perfect alternative to a Sunday roast, of course.

1:18:50 > 1:18:53When Claire Sweeney faced her Food Heaven or Food Hell

1:18:53 > 1:18:56she said she couldn't bear the smell of dark chocolate -

1:18:56 > 1:18:58she'd rather have some butternut squash instead.

1:18:58 > 1:19:00I wanted to make her a cake, but it wasn't up to me.

1:19:00 > 1:19:02So, what did she get?

1:19:02 > 1:19:05Claire, just to remind you, your food heaven would be this -

1:19:05 > 1:19:10- beautiful butternut squash, look at that.- OK.- Very, very nice.

1:19:10 > 1:19:14- Lovely jubbly.- All year round, this sort of fruit as well, this veg.

1:19:14 > 1:19:17I was going to create a lovely soup, roasted off in the oven,

1:19:17 > 1:19:19- blitzed with lime. - You said you were going to create...

1:19:19 > 1:19:22I was, but... OR I was going to create...

1:19:22 > 1:19:24You're giving it away!

1:19:24 > 1:19:27Damn! I have! I have!

1:19:27 > 1:19:33The votes are all in and, sadly, 65% of them wanted to see chocolate.

1:19:33 > 1:19:36- Really?- Yeah, exactly. You're really impressive that, aren't you?

1:19:36 > 1:19:39Really(!) I can't even bear the smell of it.

1:19:39 > 1:19:40You look really impressed.

1:19:40 > 1:19:43What we need to do for this, this is a simple little dish.

1:19:43 > 1:19:46First thing, we need to make our lovely sponge.

1:19:46 > 1:19:49To do that, I've got in here six whole eggs.

1:19:49 > 1:19:52It's very simple, this sponge. Most people think it's very, complicated.

1:19:52 > 1:19:54The secret is six whole eggs,

1:19:54 > 1:19:58some caster sugar beaten up till they're nice and frothy.

1:19:58 > 1:20:01The ideal sort of texture should be what chefs call a ribbon stage.

1:20:01 > 1:20:03- All right?- OK.

1:20:03 > 1:20:06Now, ribbon stage is roughly where you can draw a little line

1:20:06 > 1:20:10over the top of your sponge. You can use a machine, really, for this.

1:20:10 > 1:20:13But you just want it sort of this lovely thick style texture,

1:20:13 > 1:20:14nice and simple.

1:20:14 > 1:20:18What you can do with this is then take some flour

1:20:18 > 1:20:21and some cocoa powder and mix the two together.

1:20:21 > 1:20:24There we go, we've got some flour, and cocoa powder.

1:20:24 > 1:20:28There we go. Right, if you can remove this, guys, out of the way.

1:20:28 > 1:20:30Thank you very much. Sieve that all through.

1:20:30 > 1:20:33It's important to sift the cocoa powder and flour because,

1:20:33 > 1:20:37generally, if you keep flour and stuff in a cupboard

1:20:37 > 1:20:40and it gets quite damp, particularly in the winter time.

1:20:40 > 1:20:42And then that darkness then sticks together

1:20:42 > 1:20:45and you end up with lumps in it, so it's important to sieve it.

1:20:45 > 1:20:50I would use my hands, really, but for you I'm using a little spatula.

1:20:50 > 1:20:52- Thank you.- I'd normally do it by hand. And fold this together.

1:20:52 > 1:20:55The secret is with this, generally when you're folding stuff,

1:20:55 > 1:20:58the old way of doing it would be cut four, figure of eight.

1:20:58 > 1:21:00I don't know if it's how your mother used to do this?

1:21:00 > 1:21:01Cut four, figure of eight.

1:21:01 > 1:21:03You spend about half an hour messing around at this point.

1:21:03 > 1:21:06You get this thing in the oven as quick as possible,

1:21:06 > 1:21:09so beat it quite quickly but firmly, and then pour it into a tin.

1:21:09 > 1:21:11I have got here a lined tin on the bottom.

1:21:11 > 1:21:13This is just a bit of butter round the edge.

1:21:13 > 1:21:16I always use softened butter for this, never melted bother, because

1:21:16 > 1:21:19melted butter, obviously, when it's melted when you line the mould,

1:21:19 > 1:21:22it will sink down to the bottom and your cake will have a soggy base.

1:21:22 > 1:21:24- So, you always use softened butter. - OK.

1:21:24 > 1:21:26Whack that in the oven, guys.

1:21:26 > 1:21:30350 degrees Fahrenheit, that's about 160 degrees Centigrade.

1:21:30 > 1:21:33Wants about a good half an hour, something like that.

1:21:33 > 1:21:34And we have our delicious cake here.

1:21:34 > 1:21:37- This looks nice. - Now, we're keeping it nice and soft.

1:21:37 > 1:21:40- Now, you see that's so much spongier?- Oh, it's lovely.

1:21:40 > 1:21:42I am sure you love that dark chocolate smell! There we go.

1:21:42 > 1:21:46- If you can cut that, guys, cut it in half, I think.- Will do.

1:21:46 > 1:21:48- Now for our peppermint snap. You'll like this one.- Yep.

1:21:48 > 1:21:51What I want you to do is line your tin with clingfilm.

1:21:51 > 1:21:54So, take the clingfilm... You have to work for this, you know that?

1:21:54 > 1:21:56- I'm useless in the kitchen! - All it is is clingfilm and a tin!

1:21:56 > 1:21:59- I'll give you moral support, James. - Just do that.- Go on, my son.

1:21:59 > 1:22:01- Just do that, wrap it round. - Oh, that's easy, yeah.

1:22:01 > 1:22:04- Just keep it nice and tight. - OK. Several times?- Yes, lovely.

1:22:04 > 1:22:07Now, this is for my peppermint snap. You'll like this one.

1:22:07 > 1:22:09You probably won't but people at home'll like this one.

1:22:09 > 1:22:12- You'll like this, trust me. - Is that melted dark chocolate?

1:22:12 > 1:22:14This is melted dark chocolate. You'll love this, trust me.

1:22:14 > 1:22:16It's really good. I just need a spoon.

1:22:16 > 1:22:19There we go. Oh, I'll use a fork. There we go.

1:22:19 > 1:22:24What you need to do, just take your sugar, right. Take your sugar...

1:22:24 > 1:22:26- We use Demerara sugar for this. - Mm-hm.

1:22:26 > 1:22:29Just switching it on. There we go.

1:22:29 > 1:22:32And peppermint essence. You know when you bite into chocolate...

1:22:32 > 1:22:35I don't know why I'm asking you, you hate dark chocolate.

1:22:35 > 1:22:36..you get that little crunch

1:22:36 > 1:22:39but also get that minty flavour afterwards?

1:22:39 > 1:22:40This is how to do it.

1:22:40 > 1:22:44Peppermint essence, mix this together.

1:22:44 > 1:22:47- That's the crunchy bit of the chocolate?- Yeah, now, smell that.

1:22:47 > 1:22:51- That's lovely.- It's quite powerful, that is.- Very, very strong.

1:22:51 > 1:22:54And then all we do now is take your chocolate,

1:22:54 > 1:22:59- and throw your chocolate straight over.- So, that's all just melted.

1:22:59 > 1:23:01- Literally, melted. - Anything else in it?- No, that's it.

1:23:01 > 1:23:04Now, probably the reason why you don't like chocolate is

1:23:04 > 1:23:07- probably you're used to tasting to better at chocolate.- Yeah.

1:23:07 > 1:23:12And what I mean by that, a lot of chefs use 75% cocoa solids

1:23:12 > 1:23:14and I personally use between 50 and 60%.

1:23:14 > 1:23:17It'll always say on the packet has strong it is.

1:23:17 > 1:23:20The higher the percentage, the stronger the chocolate is.

1:23:20 > 1:23:23You can get it about 95% as well, which is very, very bitter,

1:23:23 > 1:23:27which you would only realistically use as a treat.

1:23:27 > 1:23:28You would only have a small bite.

1:23:28 > 1:23:31But that's probably the reason why you don't like it.

1:23:31 > 1:23:33- It's more palatable, is it, 50%?- Yeah.

1:23:33 > 1:23:37Spread this out over the top of your tray. So simple.

1:23:37 > 1:23:39You can just be messing around with it like that.

1:23:39 > 1:23:42You just spread the rest of it. There you go.

1:23:42 > 1:23:44So, spread that over the top.

1:23:44 > 1:23:46Now, if you can take that and put that in the fridge.

1:23:46 > 1:23:49We've got one in there. I think it's under the drawer on the other side.

1:23:49 > 1:23:51You've got that sliced - lovely.

1:23:51 > 1:23:54Now, for our black forest gateau, very straightforward, all right?

1:23:54 > 1:23:56We take our sponge, which traditionally...

1:23:56 > 1:23:58I mean, I suppose you could cut this in three or four,

1:23:58 > 1:24:00but for this one keep it nice and simple.

1:24:00 > 1:24:01We're going to cut it into two.

1:24:01 > 1:24:04Then we take some Kirsch.

1:24:04 > 1:24:07Now, you can put your Kirsch in your cherries if you want,

1:24:07 > 1:24:09but what I've done is take the cherries...

1:24:09 > 1:24:12Cherries like this, straight out of a tin,

1:24:12 > 1:24:15the liquid is very liquid and if you're going to take these cherries

1:24:15 > 1:24:16and put the liquid over the top,

1:24:16 > 1:24:18all those liquids are going to spill everywhere

1:24:18 > 1:24:21so when you're using the cherries, take it out, take the juice,

1:24:21 > 1:24:24and thicken it up a touch. Thicken it with arrowroot.

1:24:24 > 1:24:27Arrowroot's a great thickener, but it also - you can use cornflour -

1:24:27 > 1:24:29but arrowroot keeps the liquid clear.

1:24:29 > 1:24:31If I use cornflour it would go cloudy.

1:24:31 > 1:24:34So, arrowroot is what you use to thicken it up.

1:24:34 > 1:24:37Then you need a little spoon. Or ladle. There we go.

1:24:37 > 1:24:41We can start to build this all up now. You see the peppermint snap?

1:24:41 > 1:24:44What you can do with this is you lift this off,

1:24:44 > 1:24:46- I'll just show you...- Lovely!

1:24:46 > 1:24:47Just allow it to set in the fridge

1:24:47 > 1:24:50and you end up with a huge bar of chocolate, basically.

1:24:50 > 1:24:52- That's fantastic.- Look at that.

1:24:52 > 1:24:54- Huge piece of chocolate.- Lovely.

1:24:54 > 1:24:57- OK, that's great. - Lovely, she says.- Gorgeous, yeah(!)

1:24:57 > 1:25:00And then you just break it all up. You need chunks like this.

1:25:00 > 1:25:03- So, if you can break it up for me. - OK.

1:25:03 > 1:25:07Stick the cherries on there, mate. That's it. Go on, stick 'em.

1:25:07 > 1:25:10There you go. Just pile them all on, that's it.

1:25:10 > 1:25:12So, how long does this take to set?

1:25:12 > 1:25:14It literally only takes probably five minutes,

1:25:14 > 1:25:17- something like that in the fridge, yeah.- Really?

1:25:17 > 1:25:19Very, very quick and simple.

1:25:19 > 1:25:21So, pop them on there.

1:25:21 > 1:25:26Next, you're going to take this cream.

1:25:26 > 1:25:30- Pile double cream over the top. - Nice healthy dish, isn't it?

1:25:30 > 1:25:32It's got to be, hasn't it, really?

1:25:32 > 1:25:34The secret is with this, when you get to the cream stage,

1:25:34 > 1:25:37put enough cream to go over the edge.

1:25:37 > 1:25:40So, if I can get you to do that, Mr Tanner? There we go.

1:25:40 > 1:25:42So, what we've done with these cherries is I've just taken

1:25:42 > 1:25:44the juice out and thickened it up with arrowroot.

1:25:44 > 1:25:47But if you can just make sure the cream's just dolloped over the age.

1:25:47 > 1:25:51- That's enough!- Smells disgusting! - Keep it quite large. There we go.

1:25:51 > 1:25:54- Lovely! Lovely, lovely. Smells disgusting?- Yeah, that does.

1:25:54 > 1:25:58- It's chocolate heaven! There we go. - Smell that. Taste that, here.

1:25:58 > 1:26:02- Try that.- Oh!- Don't put your nose in it! Smell or taste! There we go.

1:26:02 > 1:26:06- Blimey! Dive into that.- That's nice. - It's so simple.- I love cherries.

1:26:06 > 1:26:08We've got some fresh cherries there, guys.

1:26:08 > 1:26:11If you can take the fresh cherries and put a nice little pile, OK?

1:26:11 > 1:26:13So, you can layer this up and put Kirsch

1:26:13 > 1:26:15and all that sort of stuff over the top.

1:26:15 > 1:26:19I'm going to take some almonds as well. Put them over the top.

1:26:19 > 1:26:22Now, don't worry at this stage about appearances,

1:26:22 > 1:26:25cos it'll dramatically change with the snap. See?

1:26:25 > 1:26:28Pile it up. There we go. Over the top.

1:26:28 > 1:26:31And then what we do is take this peppermint and, watch...

1:26:31 > 1:26:32Just to clean up this edge,

1:26:32 > 1:26:35this is why you need the cream sticking over the top.

1:26:35 > 1:26:39Take the chocolate and go all the way around the edge like this.

1:26:39 > 1:26:42- I see.- And you're putting these shards all the way round.

1:26:42 > 1:26:44So, if I can get you to put a few of these on, guys, OK?

1:26:44 > 1:26:46That would be great.

1:26:46 > 1:26:48I don't think we need any more cream on here.

1:26:48 > 1:26:51You place all these shards all the way round the edge.

1:26:51 > 1:26:54So, you're building it all up.

1:26:54 > 1:26:59It's just a simple way of making a cake look fantastic.

1:26:59 > 1:27:02- But once you bite into them... - Are you tempted, Claire?- Is that it?

1:27:02 > 1:27:06No, not yet. Not yet! Not yet! Not yet! Not yet! You can't eat it yet.

1:27:06 > 1:27:08And then we take some icing sugar...

1:27:09 > 1:27:13- And I use half icing sugar and half cocoa powder.- Yeah.

1:27:13 > 1:27:17So, use the two together. And then when you dust it over the top...

1:27:17 > 1:27:19You get that mixture of icing sugar and cocoa powder.

1:27:19 > 1:27:23- It just transforms this dish. - That's lovely.

1:27:23 > 1:27:24She says it's lovely, look at that!

1:27:24 > 1:27:27I'd have that bit and take the chocolate off the side.

1:27:27 > 1:27:28Well, there you go, you can have that bit

1:27:28 > 1:27:31and take the chocolate of the side because you can have a taste of it.

1:27:31 > 1:27:33- That looks lovely. - Get you a spoon...

1:27:33 > 1:27:35Dive in.

1:27:35 > 1:27:37Now, we need wine to go with this.

1:27:37 > 1:27:38So, I'll leave you to dive into that.

1:27:38 > 1:27:41This is your idea of food hell. So, tell me what you think.

1:27:41 > 1:27:43- Just try a little bit of this. - Do I have to eat that chocolate?

1:27:43 > 1:27:46Taste a bit with cream on it. It'll make it easier.

1:27:46 > 1:27:47- OK, soften it a little bit.- Yeah.

1:27:49 > 1:27:52- So, you've got that little... - Her face!

1:27:52 > 1:27:53I can't bear it. It's horrible.

1:27:53 > 1:27:55Sorry.

1:27:55 > 1:27:57LAUGHTER

1:27:57 > 1:28:00That's lovely! Do you want to bring the glasses over, then!

1:28:00 > 1:28:04I've just wasted my time for about eight minutes. Look at that!

1:28:04 > 1:28:06- Mmm!- You like that? - That is gorgeous, the middle bit.

1:28:06 > 1:28:07You like the middle bit.

1:28:12 > 1:28:14At least the cake went down well in the end.

1:28:14 > 1:28:16That's all we've got time for on today's Best Bites.

1:28:16 > 1:28:17If you'd like to try to cook

1:28:17 > 1:28:19any of the food you've seen on today's programme

1:28:19 > 1:28:22you can find all the studio recipes on our website.

1:28:22 > 1:28:24Just log onto bbc.co.uk/recipes.

1:28:24 > 1:28:27There are loads of really interesting ideas on there

1:28:27 > 1:28:28for you to choose from,

1:28:28 > 1:28:31so have a great week and I'll see you very soon. Bye for now.