0:00:02 > 0:00:04Good morning. We have some mouthwatering recipes
0:00:04 > 0:00:07for you to enjoy in today's Best Bites.
0:00:26 > 0:00:29We're not cooking live in the studio for a few weeks.
0:00:29 > 0:00:31But instead there are loads of fantastic dishes
0:00:31 > 0:00:35from the Saturday Kitchen archives for you to feast your eyes on.
0:00:35 > 0:00:37So coming up on today's Best Bites,
0:00:37 > 0:00:39Hamish Brown turns up the heat in the studio
0:00:39 > 0:00:41for a sizzling monkfish cheek dish
0:00:41 > 0:00:43with umeboshi and shiso dressing.
0:00:43 > 0:00:47And the world's number one chef, Rene Redzepi, drops in
0:00:47 > 0:00:49on a flying visit from his native Denmark.
0:00:49 > 0:00:53He makes this sandwich from crispy pork skin and cabbage.
0:00:53 > 0:00:56Trust me, you won't have seen anything like it before.
0:00:56 > 0:00:59And something a little bit more familiar from Henry Dimbleby -
0:00:59 > 0:01:02it's a fillet of sole cooked en papillote with coconut milk,
0:01:02 > 0:01:06cashew, and lots of herbs and spices. It's a delicious dish.
0:01:06 > 0:01:10Girls Aloud start Kimberley Walsh faced her Food Heaven or Food Hell.
0:01:10 > 0:01:13Would she get her Food Heaven, waffles with crispy bacon,
0:01:13 > 0:01:15poached egg and Hollandaise sauce?
0:01:15 > 0:01:16Or the dreaded Food Hell,
0:01:16 > 0:01:19a pear and rosemary tarte tatin with vanilla ice cream?
0:01:19 > 0:01:23You can find out what she gets to eat at the end of today's show.
0:01:23 > 0:01:24Let's kick things off today with
0:01:24 > 0:01:27a recipe from the lovely Irish chef, Rachel Allen.
0:01:27 > 0:01:29Now, she's always full of great ideas,
0:01:29 > 0:01:31and this chicken recipe is no exception.
0:01:31 > 0:01:34She's making a stunning side salad to go with it, too.
0:01:34 > 0:01:36So get your notebooks at the ready.
0:01:36 > 0:01:38On the menu from you, we've got chicken?
0:01:38 > 0:01:42Yes, we have got chicken, spatchcock chicken with fennel,
0:01:42 > 0:01:44mango salad with feta. Actually, this salad
0:01:44 > 0:01:46would probably go well with the fish you just cooked.
0:01:46 > 0:01:48- Sounds pretty good.- Yeah.
0:01:48 > 0:01:51Maybe not on to Richard's menu as well, so...
0:01:51 > 0:01:52What do you reckon?
0:01:52 > 0:01:55There's a lot less ingredients than when Michael was cooking.
0:01:55 > 0:01:57- I know. You see, Michael, his cooking is...- Yeah,
0:01:57 > 0:02:01- so what...?- This is a typical meal, it's very, very simple.
0:02:01 > 0:02:03You want me to get on and do this?
0:02:03 > 0:02:05You can do my peeling and, oh, dicing my mango.
0:02:05 > 0:02:07I'm going to spatchcock the chicken.
0:02:07 > 0:02:09I've got some poultry shears but actually,
0:02:09 > 0:02:12I'm not going to use these, but, of course, you could,
0:02:12 > 0:02:15sharp scissors, poultry shears, or just use a knife, anyone can do it.
0:02:15 > 0:02:17And I'm going to just get rid of these little legs first.
0:02:17 > 0:02:20Spatchcocking is basically just cutting through the backbone, so the
0:02:20 > 0:02:25chicken's breast side up and then cut right down and lean very heavily.
0:02:25 > 0:02:28And this just flattens out the chicken, so it cooks evenly,
0:02:28 > 0:02:31cooks quickly on a barbecue, or even to roast in an oven.
0:02:31 > 0:02:36So, I'm cutting all the way here, down the backbone. There.
0:02:36 > 0:02:38Really great for barbecue.
0:02:38 > 0:02:39So once you've cut like that,
0:02:39 > 0:02:43then you can put it breast side up again and just kind of crack it.
0:02:43 > 0:02:46- There.- To flatten it down? - Yes, flatten it down.
0:02:46 > 0:02:49And then slash the legs a couple of times, like this.
0:02:49 > 0:02:52And then, the legs, the thighs and the drumsticks,
0:02:52 > 0:02:55cook at exactly the same time, at the same speed as the breasts.
0:02:55 > 0:02:58So I've got some cloves of garlic there,
0:02:58 > 0:03:01I need to put the garlic on a roasting tray with the chicken,
0:03:01 > 0:03:04spatchcocked, like so, get rid of this.
0:03:04 > 0:03:08- Now, you sliced it as well, yeah? - I what?- You sliced it?
0:03:08 > 0:03:12Yeah, I just slashed the legs just a little bit, a few times,
0:03:12 > 0:03:14so that the legs will cook at the same speed.
0:03:14 > 0:03:18That's nice. That's nice! That's very good.
0:03:18 > 0:03:21- He's getting into this, isn't he, James?- Sorry?!
0:03:21 > 0:03:23He's OK! Actually, I'm using,
0:03:23 > 0:03:26for the chicken, I'm using rosemary and thyme
0:03:26 > 0:03:29but that lemon thyme that you were talking about, Michael,
0:03:29 > 0:03:33will of course be gorgeous, won't it? It will be really lovely.
0:03:33 > 0:03:35Would you mind, please, James, slicing the...Oh, yes,
0:03:35 > 0:03:37- we could toast those. - Toast them in a little bit of oil?
0:03:37 > 0:03:39Toast the hazelnuts.
0:03:39 > 0:03:42And then I'm going to chop them roughly and scatter those
0:03:42 > 0:03:44over the salad.
0:03:44 > 0:03:47This salad, obviously, you know, goes very well with chicken,
0:03:47 > 0:03:52as I am, but fish as well, and it works well, just with delicious,
0:03:52 > 0:03:54grilled barbecued meat.
0:03:54 > 0:03:56So, has Ireland enjoyed a good summer?
0:03:56 > 0:03:58When I was over there, it was raining.
0:03:58 > 0:03:59We have had amazing weather.
0:03:59 > 0:04:01But that might have been, was that in the last few days?
0:04:01 > 0:04:04- It was, yeah, last week. - Yeah, we had a few days of rain.
0:04:04 > 0:04:06Excuse me, look at the suntan! OK.
0:04:06 > 0:04:08THEY LAUGH
0:04:08 > 0:04:11No, we've had a really gorgeous, gorgeous heat wave.
0:04:11 > 0:04:13It's just been amazing. Everyone's in great form.
0:04:13 > 0:04:16You can celebrate that, but also celebrate the cooks' school -
0:04:16 > 0:04:18- because, 30 years this year? - 30 years.
0:04:18 > 0:04:22I know, can you believe the cookery school's been going for 30 years?
0:04:22 > 0:04:25And busier than ever, as well. That's the thing.
0:04:25 > 0:04:28It's been great and busy. We had a literary festival this year.
0:04:28 > 0:04:32Food and wine literary festival. Another one planned for next year.
0:04:32 > 0:04:34So, yeah, all very good and busy.
0:04:34 > 0:04:38Another three-month course starting in September. And yes.
0:04:38 > 0:04:42And now, the students actually have to take part in the dairy farming.
0:04:42 > 0:04:44They have to milk the cows...
0:04:44 > 0:04:47- so they are staff, as well? - They are, no, they all have to,
0:04:47 > 0:04:50they only have to do it once, but part of their duties now
0:04:50 > 0:04:53is to make butter, make the yoghurt and milk the cows.
0:04:53 > 0:04:55So that's quite good. OK. Thanks.
0:04:55 > 0:04:58- You are crushing the hazelnuts a little bit.- I've done that, yeah.
0:04:58 > 0:05:00OK, I've done one thing!
0:05:00 > 0:05:03- I've got the mint and the fennel. I'll do that in a minute.- Lovely.
0:05:03 > 0:05:06So I'm just putting over the chicken, lots of rosemary and thyme,
0:05:06 > 0:05:07but of course, spices,
0:05:07 > 0:05:11fennel seeds would work well here, too, cumin, coriander.
0:05:11 > 0:05:15And some salt and pepper, generously seasoning the skin.
0:05:15 > 0:05:18If I were doing this in advance, if I were marinating the chicken,
0:05:18 > 0:05:20you could put it into the fridge overnight.
0:05:20 > 0:05:21I wouldn't put salt on now
0:05:21 > 0:05:24because that would just dry out too much of the moisture.
0:05:24 > 0:05:26And some olive oil. Where's the olive oil? There.
0:05:26 > 0:05:30- Sounds pretty good.- So, you're chopping lots of mint, thank you.
0:05:30 > 0:05:34Yeah. I need to put this into the oven. And we've got fennel again.
0:05:34 > 0:05:36- RICHARD:- Aargh!
0:05:36 > 0:05:39- What is it with you lot and fennel?- But it's so great!
0:05:39 > 0:05:42It's obviously in season at this time of the year.
0:05:42 > 0:05:45And that's Florence fennel, the bulb fennel.
0:05:45 > 0:05:51And it's wonderful raw, great crunch in salads, loves citrus flavours,
0:05:51 > 0:05:55loves salty cheese like the feta, but it's also great cooked, isn't it?
0:05:55 > 0:05:58- You know, just grilled, like that.- It depends who you ask!
0:05:58 > 0:06:00It depends who you ask!
0:06:01 > 0:06:02Delicious(!)
0:06:04 > 0:06:07Right, so we've got the fennel, and the mango has gone in there as well?
0:06:07 > 0:06:09The mango. But also, you know,
0:06:09 > 0:06:11instead of mango, fennel is great with orange,
0:06:11 > 0:06:14so you could have segments of orange in there.
0:06:14 > 0:06:15Now, as well as all this,
0:06:15 > 0:06:18- you've just finished a new cookery show, as well.- I have indeed. Yes.
0:06:18 > 0:06:21Rachel's Everyday Kitchen, the book and the programme, will be
0:06:21 > 0:06:24out in September, so that's been good and busy. Now, what did I do?
0:06:24 > 0:06:27You've been doing everything.
0:06:27 > 0:06:30- I beg your pardon?- What's that?
0:06:30 > 0:06:33- I'm saying, has she done anything yet?- Have you seasoned?
0:06:33 > 0:06:37I've got salt in it, yes. Got it. It should be done, I think. This is it.
0:06:37 > 0:06:40Do you know what? This is perfect for this kind of weather.
0:06:40 > 0:06:42This is the kind of food I have been cooking.
0:06:42 > 0:06:46- Great for home-cooked as well. - Absolutely.- Wonderful family meal.
0:06:46 > 0:06:48Beautiful. Right, I've mixed this together.
0:06:48 > 0:06:51I'll put the chicken on after you've done the salad, so you got mint,
0:06:51 > 0:06:54lemon juice, olive oil, fennel, mango, feta cheese.
0:06:54 > 0:06:56- Feta cheese as well.- Gorgeous.
0:06:56 > 0:06:59- And the whole lot, you want it just literally on there.- Yeah, lovely.
0:06:59 > 0:07:01Lovely.
0:07:01 > 0:07:04So on the barbecue, you have to cook that very similarly to the fish,
0:07:04 > 0:07:06you'd have to put the lid down, wouldn't you? On the chicken.
0:07:06 > 0:07:08Yes, or you can turn it, it does work well
0:07:08 > 0:07:12just turned on the barbecue, and it will take, depending on the heat
0:07:12 > 0:07:17of the barbecue, about 45 minutes to an hour, that it cooks evenly.
0:07:17 > 0:07:20There, let me put it...Whoops!
0:07:20 > 0:07:22SHE LAUGHS
0:07:22 > 0:07:26That's it ready. And then the garlic.
0:07:26 > 0:07:29See, the garlic's nice and soft, so I put that on there.
0:07:29 > 0:07:33- And some of the juices. - Of course. You know.
0:07:33 > 0:07:35And also, you could deglaze this pan
0:07:35 > 0:07:38and keep it for another sauce or gravy.
0:07:38 > 0:07:40Put the pan on the heat and put some stock or water in
0:07:40 > 0:07:43to dissolve those great juices. And that's it.
0:07:43 > 0:07:47- That's it.- That is my spatchcock chicken with fennel mango salad.
0:07:47 > 0:07:48Done.
0:07:53 > 0:07:58- Looks lovely. Very quick. Looks delicious.- Are you giving out?
0:07:58 > 0:07:59We get to taste this.
0:07:59 > 0:08:01I don't know how I'm going to present this to you.
0:08:01 > 0:08:04I think you've just got to start that way.
0:08:04 > 0:08:07- Just keep the fennel far enough away from you.- Well!
0:08:07 > 0:08:11I don't know where you really start with this one, but...
0:08:11 > 0:08:12Why's it called spatchcock again?
0:08:12 > 0:08:15It's the cutting down the backbone.
0:08:15 > 0:08:17It's the cutting it down? Yes.
0:08:17 > 0:08:20The idea being that it all cooks evenly on the barbecue.
0:08:20 > 0:08:21Exactly, yes.
0:08:21 > 0:08:23That salad is delicious.
0:08:23 > 0:08:27- I'll start with, this is where the fennel is.- I'm not saying anything.
0:08:27 > 0:08:29I'm not saying anything.
0:08:29 > 0:08:32Very brave. That was straight into the fennel, as well.
0:08:32 > 0:08:33Uh-huh. Delicious.
0:08:33 > 0:08:36And the chicken, plenty of herbs.
0:08:36 > 0:08:38Plenty of herbs. Absolutely, yeah.
0:08:38 > 0:08:40So, how long did that take? Was that in real-time?
0:08:40 > 0:08:43That was in three and a half minutes, I think, wasn't it?!
0:08:43 > 0:08:44- Sorry...!- That was quick.
0:08:44 > 0:08:47It would take about 40 minutes, a chicken that size, about 40 minutes.
0:08:47 > 0:08:49Yeah, something like that.
0:08:49 > 0:08:51On the barbecue, probably about half an hour.
0:08:51 > 0:08:53- Happy with that?- Mmm!- There you go.
0:08:57 > 0:09:00Great stuff. That salad would work equally well with whole sea bass
0:09:00 > 0:09:03if you didn't fancy doing that with chicken.
0:09:03 > 0:09:06Shortly I'll be showing boyband member JB Gill how to prepare
0:09:06 > 0:09:07the perfect souffle,
0:09:07 > 0:09:12but first here's Rick Stein on a culinary barge trip through France.
0:09:12 > 0:09:14- RICK:- We're continuing our journey across the southwest
0:09:14 > 0:09:16corner of France on the barge Anjodi.
0:09:16 > 0:09:19We're about to enter the city of Toulouse -
0:09:19 > 0:09:22the biggest place we've been to since we left Bordeaux.
0:09:27 > 0:09:30Pootling through the outskirts of a city like this can be
0:09:30 > 0:09:31a little intimidating,
0:09:31 > 0:09:35especially when you've just spent a few weeks in the relative peace
0:09:35 > 0:09:37and quiet of a green tube made of trees
0:09:37 > 0:09:40and water in the rural French countryside.
0:09:41 > 0:09:44But Toulouse has a strong gastronomic reputation,
0:09:44 > 0:09:47and right in the heart of it is the Victor Hugo market.
0:09:48 > 0:09:51My mind's always full of ideas for new programmes,
0:09:51 > 0:09:54and one of them would have to be the best markets in the world.
0:09:54 > 0:09:56Toulouse has got to be one of them.
0:09:57 > 0:10:00This market, right in the very centre,
0:10:00 > 0:10:03is not full of cheap suitcases and cut-price trainers
0:10:03 > 0:10:06and all the rest of the tat that normally surrounds a city
0:10:06 > 0:10:09market back at home, it's just food.
0:10:09 > 0:10:11Glorious food.
0:10:11 > 0:10:13This is a particularly splendid display of fish,
0:10:13 > 0:10:15all whole fish, no fillets.
0:10:15 > 0:10:19It's all Mediterranean fish and all day-caught fish, and it shows.
0:10:20 > 0:10:23It's really exciting, cos we're on our way down there
0:10:23 > 0:10:27and here's a flavour of the blue Mediterranean Sea, for me.
0:10:27 > 0:10:29Look at those sardines up there.
0:10:29 > 0:10:31They couldn't have come out of any other sea,
0:10:31 > 0:10:35they've just got that small, petite look of Mediterranean sardines.
0:10:35 > 0:10:37Look at that - a tuna.
0:10:37 > 0:10:41What could be more reminiscent of the Mediterranean than
0:10:41 > 0:10:43a lovely fat tuna like that?
0:10:43 > 0:10:45Lovely-looking fish.
0:10:45 > 0:10:48Finally, just look at those fresh anchovy fillets there.
0:10:48 > 0:10:50So nice to be able to go to a fishmonger
0:10:50 > 0:10:52and just buy a whack of those and cook them,
0:10:52 > 0:10:55cure them yourself, either salt them or do them
0:10:55 > 0:10:58a la escabeche in a little bit of vinegar - fry them off first
0:10:58 > 0:11:02and then marinate them in vinegar and aromatic Provencal herbs.
0:11:02 > 0:11:03Lovely dish.
0:11:06 > 0:11:08Equally as good is Pissaladiere.
0:11:08 > 0:11:10It's really like a pizza using anchovies,
0:11:10 > 0:11:14olives ad masses of onions sweated down in olive oil.
0:11:15 > 0:11:16Don't cut the onions too much -
0:11:16 > 0:11:19you don't want to end up with an onion puree.
0:11:19 > 0:11:22I put a big bouquet garnet in for more depth of flavour
0:11:22 > 0:11:24and plenty of seasoning.
0:11:24 > 0:11:28Let them go transparent and pop the lid on to really caramelise them,
0:11:28 > 0:11:32like those ones that smell so nice at fairgrounds.
0:11:32 > 0:11:35Look how soft and sweet they've gone!
0:11:35 > 0:11:38I made a basic pizza dough with flour, water, dried yeast,
0:11:38 > 0:11:39salt and a touch of olive oil.
0:11:42 > 0:11:44I'm putting some anchovy paste under those sweet onions.
0:11:46 > 0:11:49What I like about it, it's a bit like having a pizza margherita -
0:11:49 > 0:11:52simple ingredients - pissaladiere is just onion, anchovies
0:11:52 > 0:11:55and olives, nothing more.
0:11:55 > 0:11:59No pineapple, no cheese chunks... Sorry, pineapple chunks.
0:11:59 > 0:12:03Sweetcorn, bacon and all that. I just like things left alone.
0:12:03 > 0:12:05That's why I love this.
0:12:05 > 0:12:09Of course the success lies in the contrast between those sweet
0:12:09 > 0:12:12onions and the bitter olives and the very salty anchovies.
0:12:15 > 0:12:17It's baked in a hot oven for 15-20 minutes,
0:12:17 > 0:12:19and then treated just as you would a pizza.
0:12:21 > 0:12:26Cut into individual slices and eat it with a chilled rose wine.
0:12:26 > 0:12:28This could have been the original fast food that
0:12:28 > 0:12:31Roman Legionnaires munched as they marched through Gaul.
0:12:31 > 0:12:33Who knows?
0:12:33 > 0:12:36Food is entitled to a history as much as monarchs, literature,
0:12:36 > 0:12:37politics and art.
0:12:39 > 0:12:44But at the market in Toulouse, I was looking for the famous sausage.
0:12:44 > 0:12:46I keep ordering up Toulouse sausages back home
0:12:46 > 0:12:47from various manufacturers.
0:12:47 > 0:12:50They're always different and they're always a bit disappointing,
0:12:50 > 0:12:52a bit floppy and have got cereal in them,
0:12:52 > 0:12:55whereas I understand it a Toulouse sausage should be a firm
0:12:55 > 0:12:59mixture of cured and fresh pork and well-seasoned.
0:13:01 > 0:13:03Apparently this guy over here makes the best
0:13:03 > 0:13:04Toulouse sausages in Toulouse.
0:13:04 > 0:13:07I've been waiting to buy some, but there's always a queue there.
0:13:07 > 0:13:11I thought I might as well have beer while I'm waiting.
0:13:11 > 0:13:12Merci.
0:13:15 > 0:13:17That's nice.
0:13:17 > 0:13:20When you come out of the market, the air's perfumed with coffee.
0:13:20 > 0:13:23There's coffee falling around all around us.
0:13:23 > 0:13:27Just noticed this car over here is covered with coffee!
0:13:27 > 0:13:29If you washed all of that off,
0:13:29 > 0:13:31you'd probably get a couple of espressos out of it.
0:13:34 > 0:13:37A lot of sausages get known by their adopted city or region -
0:13:37 > 0:13:40the Frankfurter from Germany, the Wiener from Vienna,
0:13:40 > 0:13:43the famous Bologna sausage and, of course,
0:13:43 > 0:13:47our own Cumberland sausage, which this reminds me of.
0:13:47 > 0:13:50Around here, they fry their Toulouse sausage in duck fat.
0:13:50 > 0:13:53In fact, they seem to use nothing but duck fat.
0:13:53 > 0:13:56I quite like the idea of buying the sausage by length.
0:13:56 > 0:13:59Why not cook it whole? It looks so much more attractive.
0:14:01 > 0:14:04I'm just giving it a little bit more seasoning.
0:14:04 > 0:14:07Because there's no cereal in these to absorb the fat, I'm going
0:14:07 > 0:14:10to have to let the fat escape so they don't burst.
0:14:12 > 0:14:14I thought it was a very good idea of mine
0:14:14 > 0:14:17to put the whole sausage in like that, but now I'm a bit stuck.
0:14:17 > 0:14:18How am I going to turn it?
0:14:18 > 0:14:21Then I just thought, "Well, another frying pan."
0:14:21 > 0:14:23But first of all, just need to drain some of that fat off.
0:14:25 > 0:14:26There we go.
0:14:34 > 0:14:37That's nearly cooked and it didn't end up on the floor.
0:14:37 > 0:14:41Rather than serve it with mash I'm going to make a simple salad
0:14:41 > 0:14:43made with shallots and ripe tomatoes.
0:14:47 > 0:14:50I'm just going to colour them with some chopped shallots,
0:14:50 > 0:14:54put a few capers over the top of that.
0:14:54 > 0:14:56Then on the top of all that will go a bit of dressing
0:14:56 > 0:14:57and then the sausages.
0:14:58 > 0:15:02I've been making this same salad ever since I started cooking.
0:15:02 > 0:15:04I remember once, about 20 years ago,
0:15:04 > 0:15:08Keith Floyd came to the restaurant to film and he stayed for lunch.
0:15:08 > 0:15:10We had steak and salad just like this,
0:15:10 > 0:15:12washed down with quite a lot of red wine.
0:15:14 > 0:15:16This is a vinaigrette.
0:15:16 > 0:15:21Anoint the bowl with crushed garlic, next Dijon mustard and salt.
0:15:21 > 0:15:23Don't use English mustard, it's too powerful.
0:15:25 > 0:15:28Then red wine vinegar and sunflower oil whisked to an emulsion.
0:15:30 > 0:15:34Grind generously with black pepper and drizzle over the salad.
0:15:38 > 0:15:42A simple rule of thumb here... Well, I've just worked it out, actually.
0:15:42 > 0:15:45A metre will feed four hungry people,
0:15:45 > 0:15:49or in the case of our film crew, two metres will.
0:15:50 > 0:15:53Toulouse sausage goes really well with lentils,
0:15:53 > 0:15:57but I devised this salad for my bistro for ladies who lunch.
0:15:57 > 0:15:58I can't resist a little myself.
0:16:14 > 0:16:17Well, this is a really important moment here,
0:16:17 > 0:16:19because we've just come under that bridge.
0:16:19 > 0:16:22That's at Canal Lateral de la Garonne.
0:16:22 > 0:16:25That's all the way from Bordeaux. We're just going under this bridge.
0:16:25 > 0:16:27This is the Canal du Midi.
0:16:27 > 0:16:30This is going to be the best bit of the whole trip.
0:16:30 > 0:16:33It means so much to me cos we're on the way to the Mediterranean.
0:16:33 > 0:16:36It's going to get hotter and hotter, bluer, sunnier.
0:16:36 > 0:16:40I'm looking forward to a perfect bouillabaisse in Marseille.
0:16:46 > 0:16:50Toulouse is where Louis the chef will restock his larder,
0:16:50 > 0:16:53especially with those lovely little homely odds
0:16:53 > 0:16:56and ends that you miss so much away from home.
0:16:56 > 0:16:57Bacon butty, anyone?
0:17:24 > 0:17:28Barging through Toulouse is an odd but really pleasant sensation.
0:17:28 > 0:17:31There we are, on a tranquil ribbon of water,
0:17:31 > 0:17:34surrounded by all that urban hustle and bustle.
0:17:34 > 0:17:38And that for us human cargo is the whole point of barging -
0:17:38 > 0:17:40you can get off the world if you want
0:17:40 > 0:17:43and watch the frantic things speed past you.
0:17:43 > 0:17:46Maybe that's why so many people choose a life on the canal
0:17:46 > 0:17:50in favour of a semi-detached in suburbia near the shops.
0:17:52 > 0:17:54An English novelist I really like is Arnold Bennett,
0:17:54 > 0:17:57but he was also a great traveller and loved his food,
0:17:57 > 0:18:00hence Omelette Arnold Bennett.
0:18:00 > 0:18:01And he wrote,
0:18:01 > 0:18:03"In Toulouse, there used to be men
0:18:03 > 0:18:07"who prided themselves on enormous powers of eating.
0:18:07 > 0:18:11"On occasions, they would perform terrible feats,
0:18:11 > 0:18:14"such as consuming a whole turkey.
0:18:14 > 0:18:17"The result sometimes was that they were very ill
0:18:17 > 0:18:23"and the method of curing them was to dig a hole in a muckheap,
0:18:23 > 0:18:27"strip the sufferer naked and put him in the hole
0:18:27 > 0:18:32"and pack him tightly with manure up to his neck."
0:18:32 > 0:18:33Oi!
0:18:33 > 0:18:35Sorry about that, squire.
0:18:35 > 0:18:38"The people who did this did it with gusto,
0:18:38 > 0:18:43"telling the sufferer what an odious glutton he was.
0:18:43 > 0:18:46"The heat generated promoted digestion
0:18:46 > 0:18:49"in a manner almost miraculous
0:18:49 > 0:18:53"and next day, the sufferer was perfectly restored."
0:18:55 > 0:18:57If you wake up with a hangover in Toulouse,
0:18:57 > 0:19:01then this is a local sure-fire remedy.
0:19:01 > 0:19:04This is really good - this is called Quinquina
0:19:04 > 0:19:06and it's made specially for the bar.
0:19:06 > 0:19:10It contains quite a lot of quinine, so it's very good for you,
0:19:10 > 0:19:12excellent for the morning after a heavy night.
0:19:12 > 0:19:18Apparently, the Toulouse rugby team come here very often, swear by it.
0:19:18 > 0:19:20Also great for curing malaria.
0:19:22 > 0:19:25For lunch, they always serve a local air-dried ham
0:19:25 > 0:19:28which comes from the Black Mountains near here.
0:19:28 > 0:19:30Well, I'm happy in Toulouse.
0:19:30 > 0:19:32I'll be back to Toulouse many, many times,
0:19:32 > 0:19:35because I found this bar, Pere Louis.
0:19:35 > 0:19:37It's a bit like in Paris, Harry's Bar -
0:19:37 > 0:19:38you know, every time I think of Paris,
0:19:38 > 0:19:40I think, "I've got to go to Harry's Bar."
0:19:40 > 0:19:42"I've got to go to Pere Louis'" -
0:19:42 > 0:19:44it may look like a dusty old place to you,
0:19:44 > 0:19:46but to me, it's perfection.
0:19:46 > 0:19:50And this tastes as good as any air-dried ham I've tried -
0:19:50 > 0:19:54Maybe, just maybe, I'd put it on a par with iberico.
0:19:54 > 0:19:56Maybe.
0:20:00 > 0:20:03Rick's camera crew clearly have smaller appetites than ours.
0:20:03 > 0:20:05It's at least one sausage per person here.
0:20:05 > 0:20:08For this week's masterclass, I thought I'd demystify
0:20:08 > 0:20:12what some think is the most daunting dish of all - the souffle.
0:20:12 > 0:20:14I'm going to make a banana-flavoured one,
0:20:14 > 0:20:16cos I know you like the flavour of bananas as well.
0:20:16 > 0:20:19Basically, we start off with the egg whites, first of all -
0:20:19 > 0:20:23four egg whites for, basically, two pots like this.
0:20:23 > 0:20:26We can use the yolks for bits and pieces.
0:20:26 > 0:20:28Generally, if we're doing this the proper way,
0:20:28 > 0:20:33we'd actually make the custard out of the egg yolks here.
0:20:33 > 0:20:36What I'll do is show you what I think is,
0:20:36 > 0:20:38like, a foolproof sort of way of doing it.
0:20:38 > 0:20:42We can...you can actually make this either with a custard,
0:20:42 > 0:20:45or what some people call a creme anglaise,
0:20:45 > 0:20:46or a creme patissiere,
0:20:46 > 0:20:49which is a custard thickened with cornflour or flour.
0:20:49 > 0:20:53You can actually make a souffle with just egg whites and egg yolks.
0:20:53 > 0:20:55But we'll whisk up the egg whites first.
0:20:55 > 0:20:57Pinch of salt, if you need to, just a touch.
0:20:59 > 0:21:01- You've never had this, have you? - Never had a souffle,
0:21:01 > 0:21:04I've never seen it made and I've never made one, so...
0:21:04 > 0:21:05Pressure's really on, then.
0:21:05 > 0:21:08The best savoury one is a cheese souffle, you see,
0:21:08 > 0:21:13which is done with a white sauce, flour and butter and milk,
0:21:13 > 0:21:15cheese folded through it.
0:21:15 > 0:21:17- That sounds all right. - Sounds all right?
0:21:17 > 0:21:19It tastes less of cheese, though.
0:21:19 > 0:21:21But this a sweet one, just a simple one.
0:21:21 > 0:21:23But the real cheat's version of this
0:21:23 > 0:21:26comes in a minute, but you need to whip up the egg whites,
0:21:26 > 0:21:27first of all.
0:21:27 > 0:21:31Get them nice and firm. Don't over-whip them.
0:21:35 > 0:21:38Whip up the egg whites - that's probably about enough, really.
0:21:39 > 0:21:42And then we can turn our attention to the little dishes here.
0:21:42 > 0:21:44For me, really, when you butter the dishes,
0:21:44 > 0:21:47- you always do this with softened butter.- Mm-hm.
0:21:47 > 0:21:50So just a little bit of softened butter in the bottom.
0:21:50 > 0:21:52Go all the way round. I don't use melted butter,
0:21:52 > 0:21:55because the butter generally sinks down to the base,
0:21:55 > 0:21:58so...a little bit of softened butter round the edge.
0:21:58 > 0:21:59That's it.
0:21:59 > 0:22:04Then we can line this with sugar or we can line it with coconut,
0:22:04 > 0:22:06chocolate, whatever you want.
0:22:06 > 0:22:09The idea is you just go round with the sugar, like that.
0:22:09 > 0:22:12Don't touch the inside if the moulds once you do it,
0:22:12 > 0:22:14cos it's already lined.
0:22:15 > 0:22:18Like that. Then we can talk about our cheat's bit, which is this -
0:22:18 > 0:22:21ready made custard that you can buy from the supermarket.
0:22:21 > 0:22:22- OK.- All right.
0:22:23 > 0:22:27Then we use a little bit of this - this is banana liquor,
0:22:27 > 0:22:30but you can put lemon, orange zest, all manner of different things.
0:22:30 > 0:22:32Then, really, the key to this is this part,
0:22:32 > 0:22:34the folding in of the egg whites.
0:22:34 > 0:22:36You do it quite quickly,
0:22:36 > 0:22:38especially if you work in Ashley's restaurant,
0:22:38 > 0:22:40because it's quite busy.
0:22:40 > 0:22:43- You'd have a few to do. - You'd have a few to do.
0:22:43 > 0:22:44But basically, you don't
0:22:44 > 0:22:47follow the rules of that figure-of-eight palaver.
0:22:47 > 0:22:51You get it in the oven as quick a possible, that's the key.
0:22:51 > 0:22:54You need to fold the egg whites in as quick as possible.
0:22:54 > 0:22:58Once you get to this stage, you've got the filling,
0:22:58 > 0:23:01then we can pour this filling in the centre.
0:23:02 > 0:23:04Like that, another one.
0:23:05 > 0:23:07And then, using a palette knife,
0:23:07 > 0:23:10you just want to create a little dome on the top, is the key to this,
0:23:10 > 0:23:13so just dome the surface of this.
0:23:13 > 0:23:17So you've almost got a little head start there with the top.
0:23:17 > 0:23:20Do the same thing with the other one round the edge.
0:23:21 > 0:23:24Is it quite a fast process?
0:23:24 > 0:23:25Hopefully!
0:23:25 > 0:23:28Clean it round the edge, just with your thumb.
0:23:28 > 0:23:30That stops it from sticking around the edge.
0:23:30 > 0:23:35Do the same with this one, round the edge like that.
0:23:36 > 0:23:42And then you pray, because this goes in the over 450 degrees Fahrenheit,
0:23:42 > 0:23:44220-odd degrees centigrade, Gas 7.
0:23:44 > 0:23:46Wants about six minutes, and I'm going to do that
0:23:46 > 0:23:49with some chargrilled bananas and some ice cream.
0:23:49 > 0:23:53First of all, congratulations - what an amazing career.
0:23:53 > 0:23:56- Thank you.- But very quick - it's all happened within...
0:23:56 > 0:23:59What, 2009? It suddenly exploded for you.
0:23:59 > 0:24:02Before then, you were brought up in Antigua.
0:24:02 > 0:24:05- Rugby player, you wanted to be? - Yes, I did, I did.
0:24:05 > 0:24:07I had aspirations of being a rugby player
0:24:07 > 0:24:09and that kind of got thrown out.
0:24:09 > 0:24:10Why did it get thrown out?
0:24:10 > 0:24:12Well, I got injured when I was about 17
0:24:12 > 0:24:16and it just wasn't quite the same after that.
0:24:16 > 0:24:20I'd always been involved in music, so I'd always had, I suppose,
0:24:20 > 0:24:21a passion for music
0:24:21 > 0:24:25and it was just highlighted around the age of 18.
0:24:25 > 0:24:27How did you meet the other band-mates, then?
0:24:27 > 0:24:30Because it wasn't you who set up the band originally, was it?
0:24:30 > 0:24:31No, it was Oritse - Oritse set the group up
0:24:31 > 0:24:34and he had a mutual friend with Marvin.
0:24:34 > 0:24:38And Marvin used to do various acting auditions
0:24:38 > 0:24:41and had met Aston along the way.
0:24:41 > 0:24:43And Oritse got in touch with someone I was working with
0:24:43 > 0:24:45while I was at uni
0:24:45 > 0:24:48and she suggested me going down to audition for the group.
0:24:48 > 0:24:52So it was kind of an organic process, and...
0:24:52 > 0:24:54It was, considering most things...
0:24:54 > 0:24:55You look at manufactured, sort of, bands now,
0:24:55 > 0:24:57you were actually a band
0:24:57 > 0:25:00before you ever walked into X Factor, before any of that.
0:25:00 > 0:25:02Exactly - not a lot of people know we put it together
0:25:02 > 0:25:05about a year and a half before we did the show.
0:25:05 > 0:25:07- So...it was a good thing. - It was called UFO, wasn't it?
0:25:07 > 0:25:10Yeah, originally, yeah - done your research!
0:25:10 > 0:25:12I've done my research, yeah!
0:25:12 > 0:25:14But it was called UFO, then you got...
0:25:14 > 0:25:17What was that like for you? Most bands that you speak to,
0:25:17 > 0:25:20they kind of frown upon stuff like those sort of shows, really.
0:25:20 > 0:25:23What was it like for you? Do you see it as a shop window, I suppose?
0:25:23 > 0:25:26No, it was a big decision at the time and we'd sort of been,
0:25:26 > 0:25:30as I say, working away for about a year and a half
0:25:30 > 0:25:33and it was kind of a last resort for us,
0:25:33 > 0:25:36but we recognised the power of the show.
0:25:36 > 0:25:40We obviously watched the show as fans and tuned in every year
0:25:40 > 0:25:43and our families are into the show and stuff.
0:25:43 > 0:25:46And it was, as you say, a great shop window, a great opportunity.
0:25:46 > 0:25:48We've always been, uh...
0:25:49 > 0:25:51..you know, fans of the show and always will be.
0:25:51 > 0:25:53It really did give us our big break.
0:25:53 > 0:25:57- And what a success, as well - five number one singles?- Yeah.
0:25:57 > 0:25:58- Number one albums?- Yeah.
0:25:58 > 0:26:02The first X Factor contestants to win a Brit award?
0:26:02 > 0:26:05- Exactly - we've won two, now. - MOBOs?- Five MOBOs.
0:26:05 > 0:26:08So what are you doing splitting up?! What's all this about?
0:26:08 > 0:26:09It's one of those things -
0:26:09 > 0:26:11we've been together about six and a half years, now,
0:26:11 > 0:26:14and as you know, Marv's recently had a baby
0:26:14 > 0:26:17and Oritse's managing, or going into managing, as well.
0:26:17 > 0:26:19So I guess it's just the right time for us.
0:26:19 > 0:26:22We're young enough still that we can explore other things
0:26:22 > 0:26:24and, you know - just one of those things.
0:26:24 > 0:26:27But you're still...you haven't actually, officially split up yet.
0:26:27 > 0:26:30- Well, you have, but not yet. - Yeah, not yet, not yet.
0:26:30 > 0:26:32You've still got the tour, so tell us about that.
0:26:32 > 0:26:36- Yes.- The final tour.- We're going to be touring up and down the country.
0:26:36 > 0:26:39We're back on the arena tour in December,
0:26:39 > 0:26:41so we're looking forward to that.
0:26:41 > 0:26:44And it is a farewell tour, um...
0:26:44 > 0:26:49I suppose the only thing you'll really see us doing after December
0:26:49 > 0:26:52will be working with our foundation, the JLS Foundation.
0:26:52 > 0:26:56But, yeah - for us, we kind of just wanted to have a last tour,
0:26:56 > 0:26:58just to thank our fans
0:26:58 > 0:27:02and make sure that they could see us for the final time
0:27:02 > 0:27:03and see us performing.
0:27:03 > 0:27:07We always like to have quite high-octane, energetic shows,
0:27:07 > 0:27:10so we didn't want anyone to miss out on that.
0:27:10 > 0:27:12And there's an album out at the same time,
0:27:12 > 0:27:15which is a mixture of your... well, the classic tracks,
0:27:15 > 0:27:18but also some new ones in there as well.
0:27:18 > 0:27:20Yes, the greatest hits, and we've got probably one or two...
0:27:20 > 0:27:21You've been around a few years!
0:27:21 > 0:27:23LAUGHTER
0:27:23 > 0:27:27- Well, it's been a good 11 singles. - It has, pretty incredible, yeah.
0:27:27 > 0:27:31That's going to have a mixture of old and...your favourite ones.
0:27:31 > 0:27:34Yeah, yeah - all the classics, as it were, and we'll definitely
0:27:34 > 0:27:37have one or maybe two new tracks on there as well.
0:27:38 > 0:27:41And if that wasn't enough, you're finished there,
0:27:41 > 0:27:44and you...you hang your microphone up
0:27:44 > 0:27:46- and then you pick up your wellington boots.- Exactly.
0:27:46 > 0:27:49What's this about your farm? It's fascinating, this farm.
0:27:49 > 0:27:52Well, I live on a farm at the moment
0:27:52 > 0:27:55and I always wanted to make something of the space, so I sort
0:27:55 > 0:27:59of spoke to a few friends and they suggested getting into deer farming,
0:27:59 > 0:28:01and I suppose the more I researched,
0:28:01 > 0:28:04the more I got into it and looked into it,
0:28:04 > 0:28:06the more passionate I became.
0:28:06 > 0:28:09I love my food, I love meat, I enjoy cooking,
0:28:09 > 0:28:14and it just seemed like the perfect lifestyle, really, to adopt
0:28:14 > 0:28:16and get stuck into.
0:28:16 > 0:28:18What a massive change, what a massive difference.
0:28:18 > 0:28:20Yeah, definitely, it is. There's a lot to learn,
0:28:20 > 0:28:23I don't really have that much of a farming background.
0:28:23 > 0:28:25I mean, my family have kind of dabbled in it.
0:28:25 > 0:28:30We used to have a fruit and vegetable farm in Antigua.
0:28:30 > 0:28:32But I mean, obviously, we don't live there
0:28:32 > 0:28:34and we haven't been there for a while.
0:28:34 > 0:28:38I guess it's just picking back up from there and, as I say,
0:28:38 > 0:28:40adapting to the lifestyle.
0:28:40 > 0:28:42So when will we see the first crop? Do we know yet?
0:28:42 > 0:28:46Um...probably next year, next summer, yeah.
0:28:46 > 0:28:49- Looking forward to it. - And as if that wasn't enough,
0:28:49 > 0:28:51you're judging a bit of a cooking competition as well
0:28:51 > 0:28:54that people can enter, so go on.
0:28:54 > 0:28:56Yeah, exactly - as I say, I do enjoying cooking,
0:28:56 > 0:28:59and I suppose one of my favourite types of cooking
0:28:59 > 0:29:04is on the barbecue. So I'm working with Simply Beef and Lamb,
0:29:04 > 0:29:07backing a campaign they're running, called the Battle of the Burgers.
0:29:07 > 0:29:10Good competition to be a part of, innit?
0:29:10 > 0:29:11There you go - it's simple,
0:29:11 > 0:29:14people can make their own home-made burgers, submit their recipes,
0:29:14 > 0:29:17and I'll be judging and tasting in London.
0:29:17 > 0:29:21They can win £2,000 as well, so it's...not a shabby competition.
0:29:21 > 0:29:25- Well, there you go - there's your bananas.- It's ready.
0:29:25 > 0:29:27I think so. I kind of think so.
0:29:27 > 0:29:30Hopefully, Pierre Koffman has actually done the souffles
0:29:30 > 0:29:32around the corner...
0:29:32 > 0:29:35There's actually no back to this oven, it's a false back.
0:29:35 > 0:29:36He's swapping them.
0:29:36 > 0:29:40But the idea is it literally should be after about five minutes,
0:29:40 > 0:29:43we end up with souffle.
0:29:43 > 0:29:46- Smells good.- Which we've got. - It's the moment of truth.
0:29:46 > 0:29:48- Smells great. - A little bit souffle...
0:29:48 > 0:29:50And what we do is dust these
0:29:50 > 0:29:52with a little icing sugar over the top.
0:29:54 > 0:29:55So you can mix and match
0:29:55 > 0:29:58the different flavourings you want in there.
0:29:58 > 0:30:03You can put pistachio, of course. You can put...anything you want in.
0:30:03 > 0:30:04- And there you have... - Incredible.
0:30:06 > 0:30:09Dessert done - dive into that. Tell us what you think.
0:30:12 > 0:30:16- Never had the souffle before. - No, I haven't.
0:30:16 > 0:30:19The idea is you can put pistachio, fruit in it, anything like that.
0:30:19 > 0:30:20But the secret to souffle
0:30:20 > 0:30:22is put anything that's a strong flavour in, really.
0:30:22 > 0:30:24- The alcohol's pretty strong.- Oh!
0:30:26 > 0:30:27- Happy with that?- Excellent.
0:30:32 > 0:30:35Now, if you'd like to have a go at making that souffle recipe,
0:30:35 > 0:30:38then you can find it, along with all the dishes from today's show,
0:30:38 > 0:30:40at bbc.co.uk/recipes
0:30:40 > 0:30:42We're not cooking live today.
0:30:42 > 0:30:45Instead, we're looking back at some of the top treats from last year
0:30:45 > 0:30:47on Saturday Kitchen.
0:30:47 > 0:30:49Next up is a very rare treat indeed.
0:30:49 > 0:30:51Rene Redzepi is from Denmark
0:30:51 > 0:30:53and just happens to be at the helm of the number one restaurant
0:30:53 > 0:30:55in the entire world.
0:30:55 > 0:30:58And what do you ask the number one chef in the world to make?
0:30:58 > 0:31:00A sandwich, of course.
0:31:00 > 0:31:02- Great to have you on the show, chef. - Thank you.
0:31:02 > 0:31:06On the menu...we're playing with food this morning.
0:31:06 > 0:31:08We've managed to get some pork, which we talked about -
0:31:08 > 0:31:10what are you cooking for us?
0:31:10 > 0:31:11It's here, it's here.
0:31:11 > 0:31:14Well, every time I'm in England,
0:31:14 > 0:31:18and every time I ask my English cooks what to eat,
0:31:18 > 0:31:22they say, "Well, for lunch, we just grab a sandwich."
0:31:22 > 0:31:26- And so it's a play on that, actually. - A play on a sandwich.
0:31:26 > 0:31:29There's no bread - the bread will be the pork skin.
0:31:29 > 0:31:33There's nothing more delicious than the skin from a mammal fried crispy.
0:31:33 > 0:31:38- So we're going to do that. - Selling it well...!
0:31:38 > 0:31:40And then, for the first time ever,
0:31:40 > 0:31:46I will be cooking with yeast extract, I believe it's called.
0:31:46 > 0:31:47It's called something else in the UK,
0:31:47 > 0:31:49but we can't say that on the BBC.
0:31:49 > 0:31:51OK, let's just call it yeast.
0:31:51 > 0:31:54But you actually make your own in the restaurant, don't you?
0:31:54 > 0:31:57Yeah - there was a moment, a few years ago,
0:31:57 > 0:32:01where they tried to outlaw it in Denmark.
0:32:01 > 0:32:03And I thought, "That's strange.
0:32:03 > 0:32:06"There's so many things worse to outlaw than yeast extract."
0:32:06 > 0:32:09So we said, "OK, we're going to actually try to cook it."
0:32:09 > 0:32:11Why would they want to outlaw it?
0:32:11 > 0:32:15It's very complicated and it took us a long time.
0:32:15 > 0:32:17I'm sorry I can't give you the recipe,
0:32:17 > 0:32:18because it's really good.
0:32:18 > 0:32:20LAUGHTER
0:32:20 > 0:32:21It's actually amazing.
0:32:21 > 0:32:25This is why he's the number one in the world - cos he doesn't tell!
0:32:25 > 0:32:28It's spectacular. Like, spectacular.
0:32:28 > 0:32:30- We have it.- Yeah.
0:32:30 > 0:32:36All right - pork skin, take a bit of the...the pork away.
0:32:36 > 0:32:38- Oh, excuse me.- The point is we're going to make it crackly.
0:32:38 > 0:32:43- That's the key.- Yes, so you need to remove the fat as much as you can,
0:32:43 > 0:32:44and some of the meat -
0:32:44 > 0:32:48I'm just going to cut a small piece of it here...off like that.
0:32:48 > 0:32:53Then we will dump it in here, boil it for a couple of hours
0:32:53 > 0:32:57and then once it's boiled, you actually dry it in an oven.
0:32:57 > 0:32:59So you need to cook it for a couple of hours first, then?
0:32:59 > 0:33:01Yes, you need to tenderise it completely.
0:33:01 > 0:33:05You can add lots of flavours - you can treat it as a stock,
0:33:05 > 0:33:08so you can add onions and condiments in there.
0:33:08 > 0:33:11What we do at the restaurant - which is a bit expensive -
0:33:11 > 0:33:13we melt butter and we brown it
0:33:13 > 0:33:16and then we soak these skins in the butter
0:33:16 > 0:33:19and cook it in the butter and they become extra delicious.
0:33:19 > 0:33:22Definitely going there, then. That's on my list of places to go.
0:33:22 > 0:33:25Once dried, they look like this.
0:33:25 > 0:33:27And they're actually...
0:33:27 > 0:33:29HE TAPS THE SKIN
0:33:29 > 0:33:31- They are all dry.- Yeah.
0:33:31 > 0:33:35So what I'm going to do while you grill the cabbage is...
0:33:35 > 0:33:39- You like to leave a bit of the root on the cabbage.- Yeah, the juiciness.
0:33:39 > 0:33:43We'll see if this works. This should expand 10-15 times.
0:33:43 > 0:33:47This is a generous donation from a good restaurant in London
0:33:47 > 0:33:49that came by with this.
0:33:49 > 0:33:52Just to tell the story, you've lost your luggage, haven't you?
0:33:52 > 0:33:53I lost the luggage. I brought these things
0:33:53 > 0:33:55because they take 24 hours to cook
0:33:55 > 0:33:58and I thought...I'm going to bring it, let's see...
0:33:58 > 0:34:00Wake up, little skin.
0:34:00 > 0:34:02Wake up, little skin.
0:34:02 > 0:34:04And the skin is awake.
0:34:04 > 0:34:06LAUGHTER
0:34:06 > 0:34:09There we go - look, now, the way it's expanding.
0:34:10 > 0:34:15Then what you do is simply take this wonderful skin,
0:34:15 > 0:34:17which is pretty amazing...
0:34:17 > 0:34:20And you just flatten it. Then you have a piece of toast.
0:34:22 > 0:34:23Just like that.
0:34:24 > 0:34:28- Wonderful!- A big pork scratching, that!- A big pork scratching.
0:34:28 > 0:34:30Or a toast.
0:34:30 > 0:34:31I'll make two of these.
0:34:31 > 0:34:33Now, your restaurant -
0:34:33 > 0:34:35you're restaurant is based on... well, not many covers,
0:34:35 > 0:34:38- really, in the restaurant. - 40 seats.- 40 seats.
0:34:38 > 0:34:39Tell us about the ordering system,
0:34:39 > 0:34:42because the ordering system is incredible.
0:34:42 > 0:34:44- Three months in advance... - Just to get a table.
0:34:44 > 0:34:46Three months in advance,
0:34:46 > 0:34:48you need to be ready, on the phone,
0:34:48 > 0:34:51so that...yeah, you get a table,
0:34:51 > 0:34:55although I'd say that 99.9% of all people wanting a table,
0:34:55 > 0:34:59they're couples, so if you can find a friend or two...
0:34:59 > 0:35:01Then that's the key to getting a table.
0:35:01 > 0:35:04It becomes much easier. Much, much easier.
0:35:04 > 0:35:07And you've got - I mean, the restaurant seats 40 covers,
0:35:07 > 0:35:09but you have four kitchens in the restaurant as well.
0:35:09 > 0:35:11Yeah - we have a mise en place kitchen,
0:35:11 > 0:35:13which is a prep kitchen.
0:35:13 > 0:35:17- Yeah.- Then we have, um...an actual service kitchen,
0:35:17 > 0:35:20then we have two other kitchens where we do all the...
0:35:20 > 0:35:23One, we call the kitchen for intuition.
0:35:23 > 0:35:25That's where we play with all the daily changes,
0:35:25 > 0:35:30ingredients come in, and we let our intuition guide us.
0:35:30 > 0:35:34And then we have another kitchen filled with young,
0:35:34 > 0:35:38vibrant culinary nerds that are investigating into
0:35:38 > 0:35:41the future things that we're going to eat.
0:35:41 > 0:35:44Cos you've taken inspiration from so many different people
0:35:44 > 0:35:48throughout your career, but didn't you originally want to be a waiter?
0:35:48 > 0:35:51Yeah - I quickly changed my mind!
0:35:51 > 0:35:55I started out 21 years ago at culinary school, thinking,
0:35:55 > 0:35:57"Who makes the most money?"
0:35:57 > 0:35:59That was basically my motivation.
0:35:59 > 0:36:02Then I started cooking and I really enjoyed that.
0:36:02 > 0:36:06But I'm happy that I've had the waiter side of things as well -
0:36:06 > 0:36:11- service is what, in the end, creates that extra magic.- Yeah.
0:36:11 > 0:36:13So...yeah.
0:36:14 > 0:36:17So we're grilling these, for some flavour.
0:36:17 > 0:36:20Going to put it here and what we'll do, afterwards,
0:36:20 > 0:36:24if you can dump this into the yeast extract...
0:36:24 > 0:36:25That's the one.
0:36:25 > 0:36:27..and just cook it.
0:36:27 > 0:36:28So all I've basically done
0:36:28 > 0:36:32is we've basically got the...
0:36:32 > 0:36:34This mixture is in there.
0:36:34 > 0:36:38A little bit of water, some yeast extract, we've got in there.
0:36:38 > 0:36:40The butter - and I've basically made that into a sauce.
0:36:40 > 0:36:42I'll turn it off...
0:36:42 > 0:36:45We'll basically cook that down gently. Turn that oil off.
0:36:45 > 0:36:47- Mm-hm.- There you go.- We're all good.
0:36:49 > 0:36:52- And then we just tenderise it.- Yeah. I'll put it back into the pan.
0:36:52 > 0:36:55Yeah, do that, so that it just cooks a bit more.
0:36:55 > 0:36:58I'm going to slice - what was the name of this apple?
0:36:58 > 0:37:01- That's a Bramley apple. - A good, tart Bramley apple...
0:37:01 > 0:37:05- A Bramley apple. - ..which is crucial for this dish,
0:37:05 > 0:37:07for this sandwich.
0:37:09 > 0:37:12As well as being a genius in the kitchen,
0:37:12 > 0:37:14writing is a huge part of your life as well.
0:37:15 > 0:37:17Actually, it became, yes.
0:37:17 > 0:37:20- Sorry?- Yes, it has become that, actually.
0:37:20 > 0:37:23I mean, so many different books you've written -
0:37:23 > 0:37:25the new one in particular, tell us about that.
0:37:25 > 0:37:27- Yeah.- It's three books in one.
0:37:27 > 0:37:30It's called A Work In Progress. It's a new book.
0:37:30 > 0:37:33It's a three-volume book, where the heart of the book is actually
0:37:33 > 0:37:36that you will be reading a creative journal
0:37:36 > 0:37:39that I wrote throughout a year so that I could better understand
0:37:39 > 0:37:45- that crazy process that it is to do new things.- Yeah.
0:37:45 > 0:37:48And there is a recipe book as well of all the things that came out of that year...
0:37:48 > 0:37:51You're very handy!
0:37:51 > 0:37:53You're really, really good.
0:37:53 > 0:37:56Available as part of the brigade, if you want to.
0:37:56 > 0:37:59Cool - you're making me all nervous, here.
0:37:59 > 0:38:03Um...all right - so, yeah, I've done that.
0:38:03 > 0:38:06I'm actually going on a book tour for it.
0:38:06 > 0:38:07Around the world.
0:38:07 > 0:38:10- You've got a fellow chef touring the book tour with you.- Yeah.
0:38:10 > 0:38:12- He's over there.- Larrrrs.
0:38:12 > 0:38:17He's called Lars, but there's seven "Rs" in his name, so...
0:38:17 > 0:38:20- Seven Rs in his name?- Yeah. - Right.- No, that's a joke.
0:38:20 > 0:38:22LAUGHTER
0:38:22 > 0:38:24So what we do is...
0:38:24 > 0:38:27- This is cooking, perfect. - That's cooking down nicely.
0:38:27 > 0:38:33So what this does, the yeast extract, the secret yeast extract,
0:38:33 > 0:38:35is adding flavour to this.
0:38:35 > 0:38:36The butter coats it a bit.
0:38:36 > 0:38:40It give it that meaty flavour that we so much love.
0:38:40 > 0:38:43- So my idea is we're going to take this...- Yeah.
0:38:43 > 0:38:46..and then we're going to take this lovely pork...
0:38:48 > 0:38:50..and we're going to take this here
0:38:50 > 0:38:52and I'm going to add a little bit of...
0:38:54 > 0:38:57..lemon zest to the pork skin to refresh it.
0:38:59 > 0:39:02And I do also add acidity here.
0:39:02 > 0:39:07I mean, people...the generation of foodies now look at you
0:39:07 > 0:39:10as being at the forefront of where cooking's going.
0:39:10 > 0:39:13Who do you look to as well?
0:39:13 > 0:39:17Cos you've worked with some amazing people, you know?
0:39:17 > 0:39:22Well, there's a woman in America that I think is astonishing.
0:39:22 > 0:39:25- Her name is Alice Waters.- Yeah. - I've always really liked her.
0:39:25 > 0:39:27I ate at her restaurant, called Chez Panisse,
0:39:27 > 0:39:29- a long time ago.- Yeah.
0:39:29 > 0:39:33I think she has some powerful messages, in terms of food,
0:39:33 > 0:39:36that we should be listening to.
0:39:36 > 0:39:39But, you know, you guys also have amazing chefs.
0:39:39 > 0:39:43I was, uh...when I was growing up as a cook,
0:39:43 > 0:39:46I had posters with the Roux brothers in my room.
0:39:46 > 0:39:49- Yeah?- My friends, they had naked girls, and so on.
0:39:49 > 0:39:52I had Michel Roux.
0:39:52 > 0:39:54LAUGHTER
0:39:54 > 0:39:55Maybe that's weird...
0:39:55 > 0:39:59Please tell me he sent you it and signed it, did he?
0:39:59 > 0:40:00Maybe that's weird.
0:40:00 > 0:40:01JAMES LAUGHS So...
0:40:01 > 0:40:04It would be weird if it was a naked picture of Michel Roux.
0:40:04 > 0:40:08- That would be weird.- What I do is I add this cabbage now.- Yeah.
0:40:08 > 0:40:11Ah - would you mind picking a few of the leaves?
0:40:11 > 0:40:12We've got some coriander -
0:40:12 > 0:40:14you're using one of my favourite herbs, lemon verbena,
0:40:14 > 0:40:16- I love this sort of herb.- Me, too.
0:40:16 > 0:40:18It adds lots of freshness, so we add this.
0:40:18 > 0:40:20How long does it take
0:40:20 > 0:40:23between the idea of a recipe till it's finished?
0:40:23 > 0:40:27Ooh...well, that was my motivation for writing that book,
0:40:27 > 0:40:31to understand it, so that we could maybe speed up the process.
0:40:31 > 0:40:35But you know, the way that I've experienced creativity,
0:40:35 > 0:40:41it is your ability to take your past and use your intuition
0:40:41 > 0:40:43and bring it into the now.
0:40:43 > 0:40:45When you do that well, that's when something new happens.
0:40:45 > 0:40:46This is certainly new.
0:40:46 > 0:40:49We've got a sandwich, here - laying on the sliced apple,
0:40:49 > 0:40:52little bit of lemon on the apples.
0:40:52 > 0:40:53There you go...
0:40:54 > 0:40:57- New English sandwich. - I've never had a sandwich like that.
0:40:57 > 0:40:59Put it on there, we'll have a look at it.
0:40:59 > 0:41:01It'll be interesting to try and eat this one...
0:41:03 > 0:41:05ATUL: Oh, wow.
0:41:05 > 0:41:06There you go.
0:41:07 > 0:41:08For your afternoon tea.
0:41:08 > 0:41:11While he puts that on, I'll thank all the chefs who have helped this,
0:41:11 > 0:41:13because we were genuinely...
0:41:13 > 0:41:15I was texting everybody at 8am -
0:41:15 > 0:41:18now I'm the bad boy for waking everyone up at 8 o'clock on a Saturday morning.
0:41:18 > 0:41:20But we eventually found some pork,
0:41:20 > 0:41:22so we pulled it out of the bag - tell us the name of this dish.
0:41:23 > 0:41:26Pork and yeast extract sandwich.
0:41:26 > 0:41:27That's what it is.
0:41:32 > 0:41:33And we get try this one -
0:41:33 > 0:41:36I don't know how we're going to eat this together.
0:41:36 > 0:41:39- You want to serve this with a few pickles. Have a seat.- Thank you.
0:41:39 > 0:41:43We've got some pickled cucumber you want to serve with that.
0:41:43 > 0:41:46- Dive in?- Dive in.- OK.
0:41:46 > 0:41:48Sharing is caring, all right?
0:41:48 > 0:41:50There's going to be people
0:41:50 > 0:41:52wanting to know how to book in your restaurant -
0:41:52 > 0:41:55it opens only for a small window, really, the booking system.
0:41:55 > 0:41:58So people have genuinely got to wait, now.
0:41:58 > 0:42:00You were trying to get a table as well. Eventually got one.
0:42:00 > 0:42:04ATUL: Yeah, I did. I won't tell anyone how I got it.
0:42:04 > 0:42:07If you are two people, it is like a little lottery,
0:42:07 > 0:42:10but if you find some friends, it's much easier.
0:42:10 > 0:42:13If you can't get in, definitely buy the book, cos it's fantastic.
0:42:13 > 0:42:17- Looks like I can't be civilised here, sorry.- Dive in.
0:42:17 > 0:42:19CRUNCHING
0:42:19 > 0:42:20- So, curry and sandwich. - Mmm...
0:42:25 > 0:42:28What a fantastic guy, and good luck getting a table.
0:42:28 > 0:42:30Another place that's tough to get into is
0:42:30 > 0:42:33Rachel Khoo's Little Paris Kitchen,
0:42:33 > 0:42:34but for a different reason -
0:42:34 > 0:42:38it's only got one table and not enough room to swing a saucepan.
0:42:38 > 0:42:42Here she is with another of her classic French-inspired dishes.
0:42:42 > 0:42:45Even though I love serving home-cooked French classics,
0:42:45 > 0:42:48I always enjoy giving them my own twist,
0:42:48 > 0:42:50just like my next recipe.
0:42:55 > 0:42:59Coq au vin - French classic, everybody knows about it.
0:42:59 > 0:43:02I'm doing a coq au vin, but I'm doing it a bit differently.
0:43:02 > 0:43:03I'm doing a summery version.
0:43:03 > 0:43:06We'll put the coq au vin all on a barbecue stick,
0:43:06 > 0:43:09make a lovely little red wine marinade
0:43:09 > 0:43:12and turn that into a beautiful sauce to go with that.
0:43:14 > 0:43:18We're going to start off by cutting our chicken into large chunks.
0:43:18 > 0:43:22I've got chicken thigh, here, which has been taken off the bone.
0:43:22 > 0:43:26I would definitely recommend not using chicken breasts.
0:43:26 > 0:43:28There's a lot more flavour in chicken thigh, and also,
0:43:28 > 0:43:29it's cheaper than chicken breast.
0:43:32 > 0:43:36Next ingredient is the lardon, which is a smoked bacon.
0:43:36 > 0:43:39The lardons have a lovely, smoky taste
0:43:39 > 0:43:41and that's essential to a coq au vin.
0:43:43 > 0:43:47So to start the marinade, soften one chopped onion in some butter,
0:43:47 > 0:43:50then add garlic,
0:43:50 > 0:43:52some thyme and a couple of bay leaves.
0:43:52 > 0:43:56You want to cook this until it gets a lovely, golden brown colour.
0:43:56 > 0:44:01My take on coq au vin might have some French foodies in a stew.
0:44:01 > 0:44:04Most people would say it's not a coq au vin,
0:44:04 > 0:44:07but it has all the ingredients in it.
0:44:07 > 0:44:10It is a coq au vin, but just...different presentation.
0:44:10 > 0:44:12Now we can add our red wine.
0:44:13 > 0:44:18500mls, which is like a bottle, minus a glass for yourself.
0:44:19 > 0:44:22Now, we're going to let that simmer for ten minutes.
0:44:23 > 0:44:26And if you've got a minuscule kitchen like mine,
0:44:26 > 0:44:30you can use the time to tidy up the mess you've just made.
0:44:30 > 0:44:31TIMER RINGS
0:44:34 > 0:44:36That's simmered for ten minutes.
0:44:36 > 0:44:39Leave the sauce to cool off, then pour all over the meat
0:44:39 > 0:44:42so the flavours can infuse into the chicken.
0:44:42 > 0:44:45Clingfilm.
0:44:45 > 0:44:49Goes in the fridge for at least four hours - or, even better, overnight.
0:45:00 > 0:45:03You can see the meat has started taking on the red,
0:45:03 > 0:45:06purply colour from the wine.
0:45:06 > 0:45:08That's exactly what we want.
0:45:08 > 0:45:11Now, we're ready to assemble our skewers.
0:45:11 > 0:45:15We need a few other ingredients - I have some mushrooms,
0:45:15 > 0:45:18potatoes, carrots and onions.
0:45:20 > 0:45:24Before you start, make sure you parboil your root veg,
0:45:24 > 0:45:26otherwise they won't cook properly.
0:45:26 > 0:45:29Then load the skewers in whatever order you want.
0:45:29 > 0:45:33OK - the chicken is on the skewers.
0:45:33 > 0:45:35I've got my leftover red wine marinade -
0:45:35 > 0:45:37we're not throwing it away,
0:45:37 > 0:45:39we're actually going to make a sauce out of it.
0:45:39 > 0:45:43We need 300mls of the marinade.
0:45:47 > 0:45:49Let that reduce by half.
0:45:49 > 0:45:51This will intensify the flavour.
0:45:52 > 0:45:54Then add a tablespoon of cornflour,
0:45:54 > 0:45:56mixed with a little water.
0:45:57 > 0:45:59And a teaspoon of sugar...
0:46:00 > 0:46:03..a splash of red wine vinegar...
0:46:04 > 0:46:05..then salt and pepper to taste.
0:46:08 > 0:46:10Let's have another taste...
0:46:12 > 0:46:14Mmm...that's good.
0:46:14 > 0:46:16That's your sauce done.
0:46:16 > 0:46:18Rub some olive oil into the skewers
0:46:18 > 0:46:21and they're ready for the blistering hot griddle.
0:46:22 > 0:46:25You want that sizzling noise when you put them down.
0:46:25 > 0:46:27It's sizzling and smoking.
0:46:30 > 0:46:32About five minutes on each side.
0:46:32 > 0:46:33Yay!
0:46:41 > 0:46:43When it starts cooking, you get all these smells
0:46:43 > 0:46:46and it's really mouth-watering.
0:46:46 > 0:46:47Done!
0:46:54 > 0:46:57And that is pretty much ready to eat.
0:46:57 > 0:46:59That is your coq au vin on a stick.
0:47:01 > 0:47:04And if you'd like to know more about any of the recipes in the programme,
0:47:04 > 0:47:05log on to...
0:47:13 > 0:47:15Paris is heavenly for produce,
0:47:15 > 0:47:20but sometimes, you have to look in the most surprising places.
0:47:20 > 0:47:25For the next dish, there's one ingredient I just can't do without.
0:47:25 > 0:47:29On top of the Grand Palais is Paris' most unusual honey farm.
0:47:29 > 0:47:32- Bonjour!- Bonjour, Rachel.
0:47:32 > 0:47:33- Ca va?- Tres bien, et vous?
0:47:33 > 0:47:36Super-excited about going up on the roof.
0:47:36 > 0:47:38- Let's go in my office. - On y va! Let's go.
0:47:41 > 0:47:44Nicolas Geant has been keeping bees up here for four years.
0:47:47 > 0:47:49- Merci.- Voila.
0:47:50 > 0:47:52Wow!
0:47:53 > 0:47:56The Grand Palais was originally built over 100 years ago
0:47:56 > 0:48:00and because of its central location, the honey has a distinctive taste.
0:48:02 > 0:48:04It's a pretty cool office you have.
0:48:04 > 0:48:09There are over 400 parks in Paris, bursting full of exotic flowers.
0:48:09 > 0:48:11This makes the honey taste very different
0:48:11 > 0:48:14to anything you can find outside of the capital.
0:48:14 > 0:48:18- Over there, you have, um...Notre Dame.- Uh-huh.
0:48:20 > 0:48:23- Be careful. Follow me. - OK.- OK?
0:48:23 > 0:48:26You don't mind? Thank you.
0:48:26 > 0:48:27I've lived here for six years,
0:48:27 > 0:48:30but I've never seen Paris like this before.
0:48:32 > 0:48:36Due to the time of year, the bees are safe and sound in their hives.
0:48:36 > 0:48:37They are just here.
0:48:37 > 0:48:40- Oh, yeah, I can see, yes. - But now, it's winter.
0:48:40 > 0:48:44Bees don't go out because it's too cold.
0:48:44 > 0:48:47We can't open now, because if I open, I will kill them.
0:48:47 > 0:48:48- GASPING:- No.- The bees.
0:48:48 > 0:48:54In the countryside, bees produce less honey than here.
0:48:54 > 0:48:59Here, we can produce around 30kgs per year, per bee hive.
0:48:59 > 0:49:02But in the countryside, only 10kgs.
0:49:02 > 0:49:05Nicolas tells me the bees produce more honey in Paris
0:49:05 > 0:49:07thanks to the greater variety of flora
0:49:07 > 0:49:10and because pesticides are banned in the city.
0:49:10 > 0:49:13I really love the idea of keeping bees in the city
0:49:13 > 0:49:17and I think it's absolutely beautiful to be up here,
0:49:17 > 0:49:19but I really want to try some of your honey.
0:49:19 > 0:49:21OK, no problem.
0:49:21 > 0:49:25I've got, for you, honey from here, in the middle of Paris
0:49:25 > 0:49:28and another honey, for example, it's an orange honey.
0:49:28 > 0:49:30It's good honey, but very different taste.
0:49:31 > 0:49:34First up is the orange honey which comes from the countryside.
0:49:34 > 0:49:35Merci.
0:49:41 > 0:49:43See, that one already is like..."Whoo!"
0:49:43 > 0:49:47It kind of, it's very overpowering in your mouth, I think.
0:49:47 > 0:49:48It's very bold.
0:49:48 > 0:49:50Whoo!
0:49:50 > 0:49:54'The taste has a real citrus kick, as the bees that produce it
0:49:54 > 0:49:56'live only in orange groves.
0:49:58 > 0:50:00'Next up is Nicolas' city honey.'
0:50:05 > 0:50:08It's very subtle. It's not...
0:50:08 > 0:50:10- It's not a hard honey, this one. - Exactly.
0:50:10 > 0:50:13Some honeys are very overpowering in flavour.
0:50:13 > 0:50:15This is very light, you know -
0:50:15 > 0:50:22it's the kind of honey you can use for baking, eating on your toast...
0:50:22 > 0:50:26On toast, and with yoghurt, for example, it's very good.
0:50:26 > 0:50:29City honey sells for three times the price of regular honey,
0:50:29 > 0:50:33making it one of the most expensive in France.
0:50:33 > 0:50:37So, I have this really yummy Madeleine recipe
0:50:37 > 0:50:38where I need to use some honey
0:50:38 > 0:50:42and I think your honey will be perfect in my recipe.
0:50:42 > 0:50:45- Do you think I could have that jar? - Of course.- Yay!- It's for you.
0:50:45 > 0:50:47- Thank you! Merci!- You're welcome.
0:50:49 > 0:50:53The honey will come in handy for my next sweet treat.
0:50:53 > 0:50:56This recipe is a real part of Parisian culture -
0:50:56 > 0:50:58an afternoon snack for the children
0:50:58 > 0:51:01and a blissful childhood memory for the grown-ups.
0:51:05 > 0:51:08If you really want to impress your friends
0:51:08 > 0:51:09with a Parisian tea-time treat,
0:51:09 > 0:51:11then I've got the recipe for you.
0:51:13 > 0:51:16My motto is butter makes everything better,
0:51:16 > 0:51:20so take your time and let 200g melt slowly.
0:51:20 > 0:51:22Then it's onto the sweet stuff.
0:51:22 > 0:51:25Plain caster sugar, 130g.
0:51:25 > 0:51:26Three eggs.
0:51:29 > 0:51:33Let's do some whisking, some hardcore whisking.
0:51:33 > 0:51:35We're going to go get a little work-out, here.
0:51:36 > 0:51:40You want to whisk it until it's pale and frothy.
0:51:40 > 0:51:42This is a great work-out to combat bingo wings.
0:51:43 > 0:51:45I've got a tired arm!
0:51:45 > 0:51:50If you have an electric whisk, you can do it with that,
0:51:50 > 0:51:53but otherwise...you have a bit of a work-out.
0:51:55 > 0:51:56I think we're there.
0:51:56 > 0:51:59Ooh, the butter's melted. Ah! It's hot!
0:51:59 > 0:52:03When your fingers have cooled down, mix the dry ingredients.
0:52:04 > 0:52:07200g of plain flour.
0:52:07 > 0:52:08Baking powder.
0:52:11 > 0:52:13I'm going to zest my lemon.
0:52:13 > 0:52:15You're just going for the top layer.
0:52:16 > 0:52:17Smells really good.
0:52:19 > 0:52:23We've got the honey from the Grand Palais beekeeper
0:52:23 > 0:52:25and then I need 60mls of milk
0:52:25 > 0:52:29and it's not semi-skimmed or skimmed.
0:52:29 > 0:52:30This is full-fat.
0:52:32 > 0:52:35French patisserie, you kind of do everything full-fat.
0:52:35 > 0:52:37Nothing half measures.
0:52:37 > 0:52:39If you're going to do a cake, you might as well do it well.
0:52:39 > 0:52:42Diet cakes, out the window.
0:52:42 > 0:52:43Just whisk it in.
0:52:46 > 0:52:48OK. I'm going to add the flour.
0:52:49 > 0:52:51While training at Le Cordon Bleu,
0:52:51 > 0:52:54they taught me a special technique when stirring.
0:52:54 > 0:52:57At school, you have to move with the bowl.
0:53:01 > 0:53:03Don't worry if you spot little lumps in there.
0:53:03 > 0:53:06It's all likely to be little bits of lemon zest.
0:53:06 > 0:53:08OK...
0:53:08 > 0:53:11And then we're going to cover it and put it in the fridge.
0:53:13 > 0:53:15'That's if there's any room, of course.'
0:53:17 > 0:53:19BANGING AND RATTLING
0:53:21 > 0:53:22Will it close?
0:53:23 > 0:53:26It does - whoo-hoo!
0:53:31 > 0:53:35Traditional Madeleines are always baked in shell-shaped moulds,
0:53:35 > 0:53:38but if you don't have one, you can use a mini muffin tin.
0:53:38 > 0:53:42All right - I am going to use a piping bag.
0:53:42 > 0:53:45What I'm going to do is grab my cocktail shaker...
0:53:46 > 0:53:47..from up here.
0:53:49 > 0:53:53The great thing about that is you've got two hands to help
0:53:53 > 0:53:55put your dough in.
0:53:55 > 0:53:59What we're looking for to fill our Madeleine tins, is actually,
0:53:59 > 0:54:03you're kind of filling it just a little bit below the shell shape.
0:54:03 > 0:54:05So you're not filling it right to the brim.
0:54:12 > 0:54:14Raspberries go in the middle...
0:54:14 > 0:54:17The French sometimes dip these in chocolate,
0:54:17 > 0:54:19but I think my raspberry and lemon version
0:54:19 > 0:54:22adds a little modern twist to a classic.
0:54:22 > 0:54:26You want the hollow bit facing up, because we're going to pipe some lemon curd into there.
0:54:26 > 0:54:28We're going to put these in the oven.
0:54:31 > 0:54:33# Menilmontent
0:54:33 > 0:54:36# Mais oui, Madame... #
0:54:37 > 0:54:40Let's have a look at our Madeleines. Are they done?
0:54:40 > 0:54:44Lovely, golden round the edges.
0:54:44 > 0:54:46Still a little pale in the middle.
0:54:46 > 0:54:47To make them extra special,
0:54:47 > 0:54:51I'm going to pipe a little bit of lemon curd into the middle.
0:54:53 > 0:54:59So you take your Madeleine and then you pipe it where the hole is.
0:54:59 > 0:55:02And you want to pipe the lemon curd into your Madeleines
0:55:02 > 0:55:04while they're still warm.
0:55:04 > 0:55:08Piping the curd while the cakes are hot will help the curd to melt through the sponge
0:55:08 > 0:55:11and make the cakes extra-moist.
0:55:12 > 0:55:13Mmm...
0:55:13 > 0:55:15Very, very yummy.
0:55:23 > 0:55:26I can't resist Madeleines straight from the oven -
0:55:26 > 0:55:29and nor, it seems, can my friends.
0:55:29 > 0:55:31Mm-mm-mm!
0:55:31 > 0:55:33For an English girl like me,
0:55:33 > 0:55:35afternoon tea doesn't get any better.
0:55:38 > 0:55:41Good home-cooked French food, like Paris itself,
0:55:41 > 0:55:43should stimulate your senses
0:55:43 > 0:55:45and leave you wanting more.
0:55:50 > 0:55:53There will be more great recipes from Rachel next week.
0:55:53 > 0:55:55We're not cooking live in the studio today -
0:55:55 > 0:55:58instead, we're reliving some of the mouth-watering highlights
0:55:58 > 0:56:00from last year on Saturday Kitchen instead.
0:56:00 > 0:56:02Still to come on Saturday Kitchen Best Bites,
0:56:02 > 0:56:05the legend, Michel Roux Sr, takes on the king of fish,
0:56:05 > 0:56:08Nathan Outlaw, in the Saturday Kitchen Omelette Challenge.
0:56:08 > 0:56:11Find out who was victorious a little later on.
0:56:11 > 0:56:14Healthy fast food guru Henry Dimbleby is trying to
0:56:14 > 0:56:15convince the kids to get cooking.
0:56:15 > 0:56:17This sole dish cooked in paper
0:56:17 > 0:56:20with coconut milk, coriander and cashew nuts
0:56:20 > 0:56:22is a great recipe to get them started.
0:56:22 > 0:56:24It's easy to make and delicious, too.
0:56:24 > 0:56:27Kimberley Walsh faces her Food Heaven or Food Hell.
0:56:27 > 0:56:30Would she get her Food Heaven, waffles with my crispy bacon
0:56:30 > 0:56:32and poached eggs with hollandaise?
0:56:32 > 0:56:34Or her dreaded Food Hell, pear and rosemary tarte tatin
0:56:34 > 0:56:36with vanilla ice cream?
0:56:36 > 0:56:39Find out what she gets to eat at the end of today's show.
0:56:39 > 0:56:42London-based New Zealander Hamish Brown made his debut
0:56:42 > 0:56:45recently on Saturday Kitchen with his stunning monkfish cheek recipe.
0:56:45 > 0:56:48He had to cook it for one of Alan Sugar's advisors,
0:56:48 > 0:56:50Margaret Mountford.
0:56:50 > 0:56:53So, would he be hired or fired?
0:56:53 > 0:56:55- Welcome to the show, Hamish. - Thank you.
0:56:55 > 0:56:58Roka is where you cook. There's two places in London.
0:56:58 > 0:57:00- Yeah, two in London at the moment. - What are you going to do for us?
0:57:00 > 0:57:02We've got some monkfish cheeks
0:57:02 > 0:57:05which, as we discussed earlier, are quite hard to find at the moment.
0:57:05 > 0:57:07But when you can get them, they're brilliant.
0:57:07 > 0:57:09They are - monkfish and cod cheeks are the same, really.
0:57:09 > 0:57:10Pretty much, exactly.
0:57:10 > 0:57:12You find them a lot in Europe, not in the UK that much.
0:57:12 > 0:57:14Yeah - we love them at the restaurant.
0:57:14 > 0:57:15I eat them at home, as well.
0:57:15 > 0:57:17What we'll do with the monkfish cheeks,
0:57:17 > 0:57:19all we need to do to prepare them
0:57:19 > 0:57:23is just take off this little bit of sinew on the outside of it,
0:57:23 > 0:57:25cos if you cook it with that on, it all shrinks up
0:57:25 > 0:57:26and goes very tough.
0:57:26 > 0:57:29It's very simple just to pull it off the outside.
0:57:29 > 0:57:32What is it about the monkfish cheeks and cod cheeks, Rick,
0:57:32 > 0:57:34the reason we don't have so many in the UK?
0:57:34 > 0:57:37We just don't like fish heads, James, that's the thing.
0:57:37 > 0:57:40We just regard them as something to be given to the cat
0:57:40 > 0:57:44or thrown away, but every part of a fish head is worth using.
0:57:44 > 0:57:48- We eat pig cheeks and... - We do, and they're very muscly,
0:57:48 > 0:57:50cod cheeks, and particularly monk cheeks,
0:57:50 > 0:57:52they've got a really firm texture.
0:57:52 > 0:57:55- The texture's amazing.- But we don't get the heads in the UK.
0:57:55 > 0:57:57Back in France, you buy the whole monkfish.
0:57:57 > 0:58:00I suppose they regard the heads as too ugly.
0:58:00 > 0:58:03The teeth are, indeed, very sharp.
0:58:03 > 0:58:05But you get these lovely little nuggets
0:58:05 > 0:58:06and great stock from the heads as well.
0:58:06 > 0:58:10- Fantastic.- Personally - one more observation,
0:58:10 > 0:58:11taking up far too much time -
0:58:11 > 0:58:16I love eating fish heads. I adore eating fish eyes.
0:58:16 > 0:58:18That's a bit of a challenge in New Zealand, actually -
0:58:18 > 0:58:20who's going to be brave and eat the fish heads, actually.
0:58:20 > 0:58:22You're dead right.
0:58:22 > 0:58:25Can we perhaps have a fish-eye eating challenge...?
0:58:25 > 0:58:27Maybe not at 10am on BBC 1.
0:58:27 > 0:58:29Not get me in it, I'll tell you that much.
0:58:29 > 0:58:32- What I'm doing with this, guys... - What are we doing here?
0:58:32 > 0:58:33What I'm doing is I've just got some shiso,
0:58:33 > 0:58:36which is from a part of the mint family, or perilla.
0:58:36 > 0:58:39- It looks like, sort of... - It's all chopped up now.
0:58:39 > 0:58:41Yeah, but it kind of looks like nettle, really.
0:58:41 > 0:58:45It does, but it definitely doesn't have that flavour of the nettles.
0:58:45 > 0:58:47It's quite fragrant, quite aromatic.
0:58:47 > 0:58:50Used a lot in Japanese cuisine, you'll see it with sashimi platters.
0:58:50 > 0:58:53Very good for helping with digestion when you're eating raw fish.
0:58:53 > 0:58:57So, with this, just chopping with Italian parsley together...
0:58:57 > 0:58:59Pop it into a bowl, we're going to add it umeboshi paste,
0:58:59 > 0:59:02and as we said earlier, umeboshi is pickled plums,
0:59:02 > 0:59:06Japanese pickled plums, eaten in maki rolls and with sushi -
0:59:06 > 0:59:07really sour and salty flavour.
0:59:07 > 0:59:10- But you can buy this from the supermarket.- Absolutely.
0:59:10 > 0:59:13On the internet, you can buy all the Japanese products now,
0:59:13 > 0:59:15it's really easy in London in particular.
0:59:15 > 0:59:18I love Japanese pickles, they really do them well, don't you think?
0:59:18 > 0:59:22Absolutely, the pickles are amazing. Great to have with rice at the end of a meal,
0:59:22 > 0:59:24very good...end to the meal.
0:59:24 > 0:59:26There's your ginger and your garlic.
0:59:26 > 0:59:29Right, so with this, we're going to add the ginger and the garlic.
0:59:29 > 0:59:32So, we've got all these beautiful, aromatic flavours -
0:59:32 > 0:59:33ginger, very floral.
0:59:33 > 0:59:35The garlic is very strong.
0:59:35 > 0:59:39By adding the chopped parsley, we're going to avoid that garlic breath.
0:59:39 > 0:59:42A bit of an Italian trick with a Japanese dish.
0:59:42 > 0:59:43So this is going to mix up together.
0:59:43 > 0:59:45We need to add lime zest and lime juice.
0:59:45 > 0:59:49What is it about you New Zealanders and that kind of style of food,
0:59:49 > 0:59:51that influence from...?
0:59:52 > 0:59:56New Zealand's culinary history is very short,
0:59:56 > 0:59:58so to speak, nothing like the culture of India.
0:59:58 > 1:00:01We're a very young nation, so we've had massive food influences
1:00:01 > 1:00:04from all over the world, Japan, Malaysia, Thailand.
1:00:04 > 1:00:06Burmese food is quite popular in New Zealand,
1:00:06 > 1:00:09- Indian cuisine is very popular in New Zealand.- British perhaps?
1:00:09 > 1:00:13A little bit British there but mainly in Irish pubs, to be fair.
1:00:14 > 1:00:18Most chefs are classically trained chefs in the major hotels
1:00:18 > 1:00:20and so on like that. I did a very classic apprenticeship.
1:00:20 > 1:00:23But we have the massive influence from all these countries
1:00:23 > 1:00:26so we're very, very lucky. So, in here, lime zest, lime juice,
1:00:26 > 1:00:27we're going to grab some grape seed oil.
1:00:27 > 1:00:29If you pass that down, it would be great.
1:00:29 > 1:00:32We're just going to whisk in the grape seed oil
1:00:32 > 1:00:34to add to the umeboshi paste.
1:00:34 > 1:00:37Just like making a really light vinaigrette.
1:00:37 > 1:00:40There is not a lot of acid in here because of the sharpness from plums,
1:00:40 > 1:00:42so just that little bit of lime juice
1:00:42 > 1:00:45and use the sweetness of the plum and the sourness of the plums
1:00:45 > 1:00:49to go really nicely with the oil on the monkfish cheeks.
1:00:49 > 1:00:51You removed that little membrane out of it as well.
1:00:51 > 1:00:53We'll just repeat that because...
1:00:53 > 1:00:55That's really important because, similar to a scallop,
1:00:55 > 1:00:58if you leave the membrane on the outside of the scallop,
1:00:58 > 1:01:00when you cook it on the barbecue it just shrinks
1:01:00 > 1:01:02and goes really tight and squeezes all the juice out
1:01:02 > 1:01:05and you end up with a very tough little nugget of fish
1:01:05 > 1:01:07instead of a beautiful, soft, delicate piece of fish.
1:01:07 > 1:01:13So we're going to pop a good couple of tablespoons of marinade
1:01:13 > 1:01:15- onto the monkfish cheeks.- Yes.
1:01:15 > 1:01:19And then start to grill these vegetables over here.
1:01:19 > 1:01:21Now, although you are doing this,
1:01:21 > 1:01:24what we would class as a modern technique, modern cooking...
1:01:24 > 1:01:27- Big-time.- You're classically trained over in New Zealand.- Absolutely.
1:01:27 > 1:01:29I did an apprenticeship, three years in the kitchen,
1:01:29 > 1:01:32- making tomato concasse, getting yelled at by the chef.- Yeah, yeah.
1:01:34 > 1:01:35But with that in the hotels,
1:01:35 > 1:01:39there's a lot of Japanese influence in our food as well.
1:01:39 > 1:01:41we have a lot of, where you have over here
1:01:41 > 1:01:45curry houses and stuff like that, we will have sushi shops
1:01:45 > 1:01:47and maki takeaways and these kind of things,
1:01:47 > 1:01:49so we're quite fortunate in that area.
1:01:49 > 1:01:52- I'm going to get the lettuce on first.- Lettuce on is great.
1:01:52 > 1:01:55We've got the monkfish tails... Monkfish cheeks here ready.
1:01:55 > 1:01:57- Do you want this there? - Yes, absolutely.
1:01:57 > 1:02:00- Are you grilling avocado there, are you?- Avocado.
1:02:00 > 1:02:01This is a really great little technique.
1:02:01 > 1:02:04- Avocado's got quite a neutral flavour...- Yes.
1:02:04 > 1:02:05It's quite oily and quite fatty
1:02:05 > 1:02:08so by grilling it you add a bit of texture on the outside and it goes
1:02:08 > 1:02:12a little bit crunchy and also brings out the nice oiliness in the avocado.
1:02:12 > 1:02:14I imagine over charcoal that would be even better.
1:02:14 > 1:02:16Over charcoal it's sensational.
1:02:16 > 1:02:19We have the big robata, the Japanese barbecue
1:02:19 > 1:02:20in the middle of our restaurant,
1:02:20 > 1:02:22which is the heart of our restaurant actually.
1:02:22 > 1:02:25This is a barbecue that you never actually,
1:02:25 > 1:02:28it never really goes out, does it? You just keep topping it up.
1:02:28 > 1:02:29It doesn't go out.
1:02:29 > 1:02:33I mean we're pretty much open 24 hours cos the barbecue's so hot,
1:02:33 > 1:02:35but we just need time to clean it, that's all.
1:02:35 > 1:02:37But we're really fortunate.
1:02:37 > 1:02:40Edamame beams, the next thing to go into the salad. These are soy beans.
1:02:40 > 1:02:42You buy them pretty much frozen in the UK.
1:02:42 > 1:02:45They've been already pre-blanched so just pop them
1:02:45 > 1:02:47out of their shell, as you're doing there.
1:02:47 > 1:02:50They have a beautiful sweet and slightly nutty little taste to them.
1:02:50 > 1:02:52Really nice and fresh for a salad, really good.
1:02:52 > 1:02:55These are the same ones you get in sort of sushi restaurants?
1:02:55 > 1:02:57Absolutely, boiled in salt or often get them now
1:02:57 > 1:03:00with a bit of chilli and sesame seed is quite common.
1:03:00 > 1:03:03So we're going to pop the couple of monkfish cheeks on here as well.
1:03:03 > 1:03:08Trick with the monkfish cheeks is to get a nice caramelisation
1:03:08 > 1:03:11on one side, on the grill, and then just flip it over
1:03:11 > 1:03:14very gently on the last side and we will...
1:03:14 > 1:03:17I'll give you a bit more space so you can get a few more on.
1:03:17 > 1:03:18That's cool.
1:03:20 > 1:03:22I love the way the Japanese sort of cook,
1:03:22 > 1:03:26they'll serve things up warm but almost part raw.
1:03:26 > 1:03:28- Absolutely.- I think we always think it's got to be cooked
1:03:28 > 1:03:30- but it doesn't have to be. - Absolutely not.
1:03:30 > 1:03:33Heat allows your mouth to bring out the saliva
1:03:33 > 1:03:35so you bring out the flavour, so by adding a little bit of warmth
1:03:35 > 1:03:38- to something you can really enhance the flavour of food.- Yes.
1:03:38 > 1:03:40It doesn't have to be cooked all the way through to still enjoy it
1:03:40 > 1:03:42cos it's textures versus flavours.
1:03:42 > 1:03:44It needs to be really fresh, doesn't it, to be done like that?
1:03:44 > 1:03:47Well, yes, I remember once going to Nobu in New York
1:03:47 > 1:03:49and they did a lobster. They'd only just seared it
1:03:49 > 1:03:51- on the outside and it was raw in the middle.- Yes.
1:03:51 > 1:03:54Now, if that had been in England that would have been sent back.
1:03:54 > 1:03:55Sent back, yes.
1:03:55 > 1:03:59We still face challenges in the restaurant every day.
1:03:59 > 1:04:01- Really?- Put it that way.
1:04:01 > 1:04:04- So I take it you don't want to cook those too long?- Absolutely not.
1:04:04 > 1:04:06We're getting a nice caramelisation on the underside
1:04:06 > 1:04:10and we'll get that beautiful char mark and just as you turn them over,
1:04:10 > 1:04:13they just shrink a little bit and if that membrane was still there
1:04:13 > 1:04:15they would shrink right up like a little squash ball,
1:04:15 > 1:04:17and you wouldn't have a very nice flavour.
1:04:17 > 1:04:19Right, I've got enough beans here.
1:04:19 > 1:04:22I'm going to take the asparagus, I know you want me to do those.
1:04:22 > 1:04:23Yes, that would be great.
1:04:23 > 1:04:27You can see how the lettuce, as it cooks, it's full of water
1:04:27 > 1:04:30so as it warms up, the water starts to come out
1:04:30 > 1:04:32and it just starts to soften really nicely.
1:04:32 > 1:04:35Really great, that plum taste, just if you are making
1:04:35 > 1:04:37your own maki rolls at home with the rice.
1:04:37 > 1:04:40A little bit of cucumber and a bit of the paste on the cucumber,
1:04:40 > 1:04:44sesame seeds and that is a classic, simple but delicious, maki roll.
1:04:44 > 1:04:46- Right, well, there's your plate. - Yes.
1:04:46 > 1:04:49So we're going to put the cheeks, while they are still warm,
1:04:49 > 1:04:52back into the marinade. So these are now I'd say rare on the inside
1:04:52 > 1:04:56and about 30 seconds in here, they're going to continue the cooking.
1:04:56 > 1:05:00They're just going to absorb a bit of that flavour from the dressing.
1:05:00 > 1:05:03- There's your mint.- OK, perfect.
1:05:03 > 1:05:05- Can I take a little bit of that dressing out of there?- Yes, sure.
1:05:05 > 1:05:09So, in here, the mint, the edamames
1:05:09 > 1:05:12- and the asparagus which is nice and grilled.- There you go.
1:05:12 > 1:05:15- Thank you.- You can start to plate it up.- Brilliant.
1:05:15 > 1:05:18Just for plating up we will just remove the core from the gems,
1:05:18 > 1:05:21cos they are quite firm and not so easy to eat.
1:05:21 > 1:05:25The idea behind this dish is you plonk it in the middle of the table,
1:05:25 > 1:05:27everyone can kind of pick at it as they go along with
1:05:27 > 1:05:29the rest of the barbecued meats.
1:05:29 > 1:05:32Salad, you can have prepared in advance if you like,
1:05:32 > 1:05:34and serve it just warm.
1:05:34 > 1:05:36It's a bit like sort of crudites in France, isn't it?
1:05:36 > 1:05:38I have just been to St Tropez...
1:05:38 > 1:05:41- No need to show off, Rick! - Really showing off!
1:05:41 > 1:05:44- Yes! - With Brian Turner,
1:05:44 > 1:05:48- a plate of crudites at a very posh restaurant on the beach...- Yes.
1:05:48 > 1:05:5050 quid.
1:05:50 > 1:05:5350 quid for a few cauliflowers, red peppers, potatoes,
1:05:53 > 1:05:55bit of asparagus, thank you.
1:05:55 > 1:05:57The joys of being on the French Riviera.
1:05:57 > 1:05:59- Were they worth it?- Well...
1:05:59 > 1:06:00So you can see the avocados...
1:06:00 > 1:06:03I bet you Brian Turner didn't pay for it.
1:06:03 > 1:06:06- Our Brian! - A fellow Yorkshireman there, James.
1:06:06 > 1:06:08I know where you are coming from.
1:06:08 > 1:06:12That 50 quid he's had, he's had that for quite a long time, I think.
1:06:12 > 1:06:14OK, so now we are, we've got all the salad on there,
1:06:14 > 1:06:16just going to spoon a bit of extra sauce...
1:06:16 > 1:06:18Do you put it back into the marinade?
1:06:18 > 1:06:20You put the cooked fish back into the marinade?
1:06:20 > 1:06:22Exactly. What you want to do, Margaret,
1:06:22 > 1:06:25is get the sauce flavour onto the top of the fish,
1:06:25 > 1:06:29cos as you cook it a lot of that flavour comes out into the barbecue.
1:06:29 > 1:06:31- There we are. That is a different marinade than the raw one.- Aha!
1:06:31 > 1:06:35So we put a little bit of the cheek, some of the beautiful mint,
1:06:35 > 1:06:38the edamames, more sauce on there as well,
1:06:38 > 1:06:43so it's a really fresh, really vibrant, quite full-on flavour.
1:06:43 > 1:06:44Tell us what that is again.
1:06:44 > 1:06:46So, grilled monkfish with umeboshi and shiso
1:06:46 > 1:06:49- and grilled vegetable salad. - How good does that look?
1:06:54 > 1:06:58It looks fantastic, it's going to taste fantastic
1:06:58 > 1:07:00cos this all went in rehearsal, as you know.
1:07:00 > 1:07:02- It certainly did. - Dive into this one.
1:07:02 > 1:07:04- Tell us what you think of that. - Look at that! Wow!
1:07:04 > 1:07:06That's a small portion, isn't it?
1:07:06 > 1:07:08It looks fantastic.
1:07:08 > 1:07:10Look at the colours!
1:07:10 > 1:07:12Dive in, tell us what you think.
1:07:12 > 1:07:14The colours!
1:07:14 > 1:07:17That cooked avocado as well.
1:07:17 > 1:07:18Mmm.
1:07:18 > 1:07:21- It's given it a really good flavour. - I like the smoky taste.
1:07:25 > 1:07:28Cooked avocado, it was definitely a winner.
1:07:28 > 1:07:31Now, let's see what happened when the sultan of seafood,
1:07:31 > 1:07:33the two Michelin-starred chef Nathan Outlaw
1:07:33 > 1:07:34took on the king of eggs,
1:07:34 > 1:07:37the three Michelin-starred Michel Roux Senior
1:07:37 > 1:07:40in the Saturday Kitchen Omelette Challenge.
1:07:40 > 1:07:41Let's get down to business.
1:07:41 > 1:07:44Paul Rankin still sits in the centre of our omelette pan here,
1:07:44 > 1:07:4717.5 seconds. These guys are pretty quick.
1:07:47 > 1:07:50Michel Roux, of course, is currently residing in the bin.
1:07:50 > 1:07:53- That's your fault. - No, it's not my fault!
1:07:53 > 1:07:55Let's put the clocks on the screens, please.
1:07:55 > 1:07:58Usual rules apply, three egg omelette, cooked as fast as you can.
1:07:58 > 1:08:00Are you ready? Three, two, one, go!
1:08:02 > 1:08:03That is very hot!
1:08:03 > 1:08:05Oh, no!
1:08:13 > 1:08:15Beurre noisette, is that all right?
1:08:15 > 1:08:18- Normally it is. - Beurre noisette omelette.
1:08:18 > 1:08:19In my book anyway!
1:08:23 > 1:08:24Oh, my!
1:08:24 > 1:08:27- It is embarrassing in front of Mr Roux, do you know that?- Yes.
1:08:27 > 1:08:29Oh, my God!
1:08:30 > 1:08:33What's happened, what's happened, what's happened?
1:08:33 > 1:08:35- I haven't finished mine. - It's all right, chef.
1:08:35 > 1:08:38- Give me a break!- It's all right. - Oh, dear.
1:08:42 > 1:08:44- This one.- It's cooked.
1:08:44 > 1:08:46LAUGHTER
1:08:46 > 1:08:48What are these bits?
1:08:48 > 1:08:50- Well, you gave him some wrong eggs. - Isn't that butter?
1:08:52 > 1:08:53- It wasn't the eggs.- No?
1:08:53 > 1:08:56Put some salt in mine, by the way.
1:08:56 > 1:09:00And mine is cooked this time because you were so nasty last time.
1:09:00 > 1:09:01LAUGHTER
1:09:01 > 1:09:05He put it in the bin! Just like that he says...
1:09:05 > 1:09:08Michel, you did it in...
1:09:08 > 1:09:12Well, no, but I did it. I did it my way!
1:09:12 > 1:09:15LAUGHTER
1:09:15 > 1:09:17His way was good enough.
1:09:17 > 1:09:19You did it in 39.28,
1:09:19 > 1:09:21which puts you in good company there.
1:09:21 > 1:09:24You've got Simon and Brian Turner and them guys there,
1:09:24 > 1:09:25that's all right.
1:09:25 > 1:09:28- There is room for improvement but thank you very much. Good.- Nathan!
1:09:28 > 1:09:32Do you think you beat your time of 18.88 seconds?
1:09:32 > 1:09:34- He did.- No, no way.
1:09:34 > 1:09:37And I think you're going to throw it in the bin as well.
1:09:37 > 1:09:39I was going to but you did it in 28.04,
1:09:39 > 1:09:42but it's not going in there anyway. Still a good effort.
1:09:47 > 1:09:49Next up is a recipe from Henry Dimbleby.
1:09:49 > 1:09:52Now, he's a man on a mission to get kids cooking,
1:09:52 > 1:09:55and has created this sole dish that's perfect for any chef,
1:09:55 > 1:09:56whatever their age.
1:09:56 > 1:10:00And, before you ask, yes, this really is a wolf on my T-shirt.
1:10:00 > 1:10:03What's the problem with that?
1:10:03 > 1:10:05OK, so it's a very simple dish.
1:10:05 > 1:10:08We're going to have ginger, make a paste of ginger, shallots,
1:10:08 > 1:10:10- garlic and turmeric.- Yes.
1:10:10 > 1:10:13We're going to fry it off, put it in the papillote
1:10:13 > 1:10:14with some spring onions, peppers
1:10:14 > 1:10:17and then put a really nice kind of aromatic topper on.
1:10:17 > 1:10:19- Crispy nuts and stuff. - Sounds good to me.
1:10:19 > 1:10:24I would strongly advise that people get the fish done in there,
1:10:24 > 1:10:26by their fishmonger,
1:10:26 > 1:10:28but your producers were insistent that you should have to...
1:10:28 > 1:10:31Precisely, that's why I always get lumbered with it, you see.
1:10:31 > 1:10:34On-air, which is actually particularly difficult
1:10:34 > 1:10:36with those kind of fish. We are just going to chop the...
1:10:36 > 1:10:39So we've got one that you want to leave the skin on?
1:10:39 > 1:10:43Yes, the bottom half is very soft skin and is actually rather nice.
1:10:43 > 1:10:45You can tell the bottom part of the fish,
1:10:45 > 1:10:47particularly of flat fish like this, cos it is white.
1:10:47 > 1:10:50But the top one is a bit tough so you just want to cut that off.
1:10:50 > 1:10:53You just roughly put the shallots and the garlic
1:10:53 > 1:10:56and about half a teaspoon of turmeric...
1:10:56 > 1:10:58So you're making a paste first of all, right?
1:10:58 > 1:11:00Yes, I am making an aromatic paste.
1:11:00 > 1:11:02If I was cooking for grown-ups I'd probably put a bit
1:11:02 > 1:11:04- of chilli in this as well.- OK.
1:11:04 > 1:11:05But we'll put a tiny bit of chilli on top
1:11:05 > 1:11:08but we're not going to make it too hot.
1:11:08 > 1:11:11- So you're going to serve that with just plain rice?- Plain rice.
1:11:11 > 1:11:15The rule for rice, one cup of rice, one and a quarter cups of water.
1:11:15 > 1:11:17Take it up to the boil, bring it down, cover it,
1:11:17 > 1:11:19- it works every single time. - Yes.
1:11:19 > 1:11:22So, paste. Get this into a nice, thick paste.
1:11:26 > 1:11:28So what's the idea behind this food plan?
1:11:28 > 1:11:31Let me just finish this off, hold on.
1:11:33 > 1:11:36There are two parts to it. There is the cooking in the curriculum
1:11:36 > 1:11:40and there is also a lot of, a lot of stuff in the plan itself
1:11:40 > 1:11:43- about how to improve the quality of food in schools.- Yes.
1:11:43 > 1:11:45It is on your website actually, the link.
1:11:45 > 1:11:47Every teacher we've spoken to has read it.
1:11:47 > 1:11:50It's written it in quite a racy way so we encourage people to read it.
1:11:50 > 1:11:53It's practical advice on how to improve cooking in schools.
1:11:53 > 1:11:56Also this week, or last week, the government announced that
1:11:56 > 1:12:00they were going to bring universal free school meals for all children
1:12:00 > 1:12:03up to the age of seven, which was another of our recommendations
1:12:03 > 1:12:05which we never thought would get done at this stage.
1:12:05 > 1:12:07So we're very excited about that.
1:12:07 > 1:12:09Food particularly in the curriculum,
1:12:09 > 1:12:12when I was at school, I think it was probably...
1:12:12 > 1:12:14Well, you didn't have a choice until you were 14
1:12:14 > 1:12:16and then you chose to do it or whether you didn't,
1:12:16 > 1:12:18but that's not the case in every school?
1:12:18 > 1:12:20No, some schools already do it for all children,
1:12:20 > 1:12:23but most schools it was part of design and technology,
1:12:23 > 1:12:24it was quite technical.
1:12:24 > 1:12:28What's great about the new curriculum is it's very human,
1:12:28 > 1:12:31so it talks about cooking a repertoire of savoury dishes,
1:12:31 > 1:12:33it talks about instilling a love of cooking.
1:12:33 > 1:12:35It's a life skill, it's not only about health,
1:12:35 > 1:12:37it is also about food poverty.
1:12:37 > 1:12:39The better you can cook, the better you can feed yourself.
1:12:39 > 1:12:42A lot of time you talk about the genetic compound of a carrot
1:12:42 > 1:12:44- but not what to do with it. - Yes, exactly.
1:12:44 > 1:12:47And there are amazing cookery teachers out there but,
1:12:47 > 1:12:50as you say, a lot of the time it's not really learning how to cook.
1:12:50 > 1:12:53I'm going to put a little bit of the cashew butter in here.
1:12:53 > 1:12:56- Cashew butter, right.- I use cashew rather than peanut for two reasons.
1:12:56 > 1:12:59Peanuts aren't allowed in a lot of schools, but also cashew is
1:12:59 > 1:13:02slightly lighter so it gives a slightly lighter flavour.
1:13:02 > 1:13:04And that will just melt in.
1:13:08 > 1:13:10And then...
1:13:10 > 1:13:13Once that's nice and melted in...
1:13:13 > 1:13:15Now, you mentioned the website.
1:13:15 > 1:13:17Literally it is our website, it's coming up on screen now.
1:13:17 > 1:13:19You can log on there and there's a link...
1:13:19 > 1:13:21A link through to our website.
1:13:21 > 1:13:24..to all the information that you need about it as well.
1:13:24 > 1:13:26We put in the coconut milk.
1:13:28 > 1:13:32- Then a little bit of fish sauce and soy sauce.- Yes.
1:13:32 > 1:13:36Then you stir that up, leave it to cool.
1:13:36 > 1:13:39You can actually do it from warm but it's just a bit easier,
1:13:39 > 1:13:42- it goes a bit thicker once it's cool so it's easier to use.- OK.
1:13:42 > 1:13:45Now, you put a little bit of turmeric in there as well,
1:13:45 > 1:13:46to change the colour of it?
1:13:46 > 1:13:49Yes, that's the kind of thing I had in Vietnam, actually.
1:13:49 > 1:13:53They do this dish with fish and garlic and ginger and turmeric
1:13:53 > 1:13:56and dill, and as well as the colour, it gives a lovely warm base.
1:13:56 > 1:14:01- Yep.- So you then take the satay, the cashew satay sauce...
1:14:03 > 1:14:06- ..spread a bit on the bottom. - So this is the heart shape...
1:14:06 > 1:14:08- Pass over the fish.- There you go. - Thank you.
1:14:08 > 1:14:11Yes, this is the heart shape papillote, you fold it over
1:14:11 > 1:14:13and then just cut out a heart shape and unfold it.
1:14:13 > 1:14:18You can do it with just paper but the foil makes it seal more easily.
1:14:18 > 1:14:20- Put down one fillet.- Yes.
1:14:22 > 1:14:24A bit more of the paste.
1:14:26 > 1:14:28The top fillet.
1:14:29 > 1:14:32And then the rest of the paste.
1:14:32 > 1:14:37And then you put on the peppers and the spring onions.
1:14:38 > 1:14:42Now you're going to top that with this, you have got some lime here.
1:14:42 > 1:14:43Perfect, thank you.
1:14:43 > 1:14:46I'm just going to squeeze on a bit of lime and then you fold it
1:14:46 > 1:14:48like a pasty - so you turn it over,
1:14:48 > 1:14:50take it round, and you start at the top
1:14:50 > 1:14:53and you just fold it down around like this.
1:14:53 > 1:14:56All the way around and then,
1:14:56 > 1:14:59if you want to, once you get to the bottom, which I normally do,
1:14:59 > 1:15:04just give it another go to make sure that it's fully sealed.
1:15:04 > 1:15:06- Yes.- Then you pop that in the oven for 15 minutes.
1:15:06 > 1:15:09You can cook all sorts of different fish like this.
1:15:09 > 1:15:11If you're nervous of cooking fish, it's a brilliant way to do it.
1:15:11 > 1:15:15You can put pesto in there, you can put rosemary and garlic,
1:15:15 > 1:15:18but, right every time, 15 minutes and it will come out perfectly.
1:15:18 > 1:15:19Lovely.
1:15:21 > 1:15:22- Right.- Put that in there.
1:15:22 > 1:15:25Temperature-wise, what have you set the temperature at?
1:15:25 > 1:15:27So that's 180.
1:15:29 > 1:15:31So, then you are done. It is very easy.
1:15:31 > 1:15:34You've the nice cashew there, you have got the garlic
1:15:34 > 1:15:36and the chilli - a bit of salt.
1:15:36 > 1:15:37Chilli, no salt in there yet.
1:15:40 > 1:15:42- And then we're...- And then this one. I'll grab it.
1:15:42 > 1:15:44- That one should come out.- Yes.
1:15:45 > 1:15:49It's got 25 seconds left but I think that looks pretty good to me.
1:15:49 > 1:15:52In the meantime between now and September when the cooking comes on,
1:15:52 > 1:15:55by the way, we've got a little competition for schools and kids.
1:15:55 > 1:15:58We have a foundation, a thing called Cook5
1:15:58 > 1:16:01so you can go and start learning on cook5.co.uk.
1:16:01 > 1:16:04Go and start learning how to cook five savoury dishes.
1:16:04 > 1:16:05There are prizes for schools -
1:16:05 > 1:16:08£5,000 for the school that gives, cooks the most dishes.
1:16:08 > 1:16:11Right, so we are done. So it's really simple, we've got this.
1:16:11 > 1:16:15We'll take that, put it on a board with a fish slice.
1:16:17 > 1:16:20Is this the kind of thing you want kids to be cooking in school?
1:16:20 > 1:16:22This is, I think there should be a lot of different things.
1:16:22 > 1:16:25This is for a slightly older child but it's got that sort of,
1:16:25 > 1:16:27it's fun, I have done it with my kids,
1:16:27 > 1:16:30they like doing the folding, they liked the fact that
1:16:30 > 1:16:34when you pop it open like that, you have all the steam...
1:16:34 > 1:16:36Does this scheme spread to Wales as well?
1:16:36 > 1:16:39Don't tell me it's just England!
1:16:39 > 1:16:42- Just cut it open like that.- What was food like at your school then?
1:16:42 > 1:16:46It was good. For me the reason I got into cooking was school.
1:16:46 > 1:16:49I think it's a life skill. It's so important, you know?
1:16:49 > 1:16:53It is something that when you finish school, you use it
1:16:53 > 1:16:56until the day you die, that skill. It's a life skill.
1:16:56 > 1:16:58I just think every school should do it.
1:16:58 > 1:17:00I went to Bryn's school actually.
1:17:00 > 1:17:02I went to his school as part of the thing
1:17:02 > 1:17:04and it's one of the schools already where they already cook,
1:17:04 > 1:17:08they teach children to cook up until the age of 14 already.
1:17:08 > 1:17:10You can't underestimate kids and how much they can cook though.
1:17:10 > 1:17:14We get a lot of post on Blue Peter from kids who've written cookbooks,
1:17:14 > 1:17:16- like their own little versions of cookbooks.- Really?- Yes.
1:17:16 > 1:17:18Fantastic!
1:17:18 > 1:17:20As well, if that's not enough, doing all that,
1:17:20 > 1:17:23- you've got the restaurant chain to look after as well.- Absolutely.
1:17:23 > 1:17:27We're opening a few more, doing good fast food.
1:17:27 > 1:17:30But it's been a real privilege doing the...
1:17:30 > 1:17:33- Yes, it's a lovely little dish. - So, tell us what that is again.
1:17:33 > 1:17:36So that is satay sole in a heart.
1:17:36 > 1:17:38In a heart with a piece of lime
1:17:38 > 1:17:40- and rice - done.- There you go.
1:17:45 > 1:17:48It looks fabulous, doesn't it?
1:17:48 > 1:17:51- It's so simple and quick. - The smells.
1:17:51 > 1:17:54Yes, there's something about this fish as well though,
1:17:54 > 1:17:57when you have it simply like that, it really is...
1:17:57 > 1:17:59This is a phenomenal thing to make in school.
1:17:59 > 1:18:02In my cookery lessons we genuinely used to make sandwiches
1:18:02 > 1:18:04- or iced buns.- Mine was Swiss roll.
1:18:04 > 1:18:06Open sandwich, we made.
1:18:06 > 1:18:09- Yes, sandwiches!- What is that about?
1:18:09 > 1:18:11It talks about healthy, savoury dishes.
1:18:11 > 1:18:13A lot of people do things like design pizza boxes
1:18:13 > 1:18:17and there's a lot of baking but baking is not going to set you up...
1:18:17 > 1:18:18It's a good way to get children in
1:18:18 > 1:18:21but it's not going to set you up for a lifetime of healthy eating.
1:18:21 > 1:18:25- But it is exciting, isn't it, when you were a kid?- It has to be fun.
1:18:25 > 1:18:27Healthy cannot be worthy, it has to be as fun,
1:18:27 > 1:18:29it has to be as fun as McDonald's.
1:18:29 > 1:18:32I'm just worried about my cheesecake coming up next!
1:18:32 > 1:18:34- This is delicious. - Happy with that?- Yeah.
1:18:39 > 1:18:42Now, since Henry's visit, the government have confirmed
1:18:42 > 1:18:45that all children under seven will be offered free school meals
1:18:45 > 1:18:47as well as being taught cookery which is great news,
1:18:47 > 1:18:49so well done, Henry.
1:18:49 > 1:18:51Now, Girls Aloud star Kimberley Walsh
1:18:51 > 1:18:54tried all sorts of things the day she joined us on Saturday Kitchen
1:18:54 > 1:18:56but she was just hoping for one thing, Food Heaven,
1:18:56 > 1:19:00which was a pile of crispy waffles. Let's see what she got.
1:19:00 > 1:19:04Food Heaven could be, could be these waffles with crispy bacon,
1:19:04 > 1:19:07all of these ingredients really, hollandaise sauce, poached eggs...
1:19:07 > 1:19:10- Food Hell, of course, could be the pears.- Yes.
1:19:10 > 1:19:13A classic pear tarte Tatin which is waiting over there.
1:19:13 > 1:19:15Yes, I mean it looks all right, but
1:19:15 > 1:19:17I'm definitely going for the waffles.
1:19:17 > 1:19:21Our callers at home are none too sure, 3-1 to Food Heaven.
1:19:21 > 1:19:25Ben decided to go Food Hell so that was 3-3
1:19:25 > 1:19:27so it was actually down to this chap over here.
1:19:27 > 1:19:30Ah, so I'm going to go to your restaurant!
1:19:30 > 1:19:33- Well, you need to because he's chosen Food Heaven!- Yay!
1:19:33 > 1:19:34So we'll lose this out of the way
1:19:34 > 1:19:36so you have got to thank him for that one.
1:19:36 > 1:19:39The first thing we are going to do is get that bacon on cos
1:19:39 > 1:19:41- we're going to crisp up that bacon. - Yes, it needs to be very crispy.
1:19:41 > 1:19:44All right, we'll get that on. We're just basically putting that on.
1:19:44 > 1:19:46This is maple cured bacon
1:19:46 > 1:19:48so we will get those just nice and slowly in the pan there.
1:19:48 > 1:19:50Then I'm going to get this waffle mixture on.
1:19:50 > 1:19:53The guys are going to make some hollandaise sauce,
1:19:53 > 1:19:55which isn't classically American.
1:19:55 > 1:19:57I think they would just have this with maple syrup.
1:19:57 > 1:20:00- Maple syrup or whatever, yes. - But we're going to do everything.
1:20:00 > 1:20:02- Throw it all in there! Throw it all in together.- Yes.
1:20:02 > 1:20:04Lose that out of the way.
1:20:04 > 1:20:06Next we'll talk about our waffles which we've got in here.
1:20:06 > 1:20:09So to make the waffles we use a mixture of melted butter
1:20:09 > 1:20:11which I'm going to put in here
1:20:11 > 1:20:13so we get this mixture on.
1:20:13 > 1:20:15There you go.
1:20:15 > 1:20:17Get that on the stove.
1:20:17 > 1:20:20Then what we are going to do is use some flour.
1:20:20 > 1:20:22- I need that for my waffles. - Oh, sorry!
1:20:22 > 1:20:26- Where's mine for the...? - It's coming, it's this here.- OK.
1:20:26 > 1:20:29- Do you want some more butter in there?- You've just ruined my recipe!
1:20:31 > 1:20:33I need a pan for my reduction.
1:20:33 > 1:20:34I'll get you one. One second.
1:20:34 > 1:20:37Can I help anyone here? I feel very useless among you all.
1:20:37 > 1:20:39He just nicked my pan.
1:20:39 > 1:20:41How many do you want, chef?
1:20:41 > 1:20:43- Look, there's pans here. - They're over there, OK.
1:20:43 > 1:20:47- I'm not used to this new studio. - Just leave my butter alone!- OK.
1:20:47 > 1:20:49I thought you'd want more in there, James.
1:20:49 > 1:20:52This is too many cooks, isn't it, this is the thing.
1:20:52 > 1:20:55- Right, so if you can mix this for me.- Yeah.
1:20:55 > 1:20:58I don't know how much butter is in there now cos...
1:20:58 > 1:21:02Balance my recipe. Baking powder, sugar.
1:21:02 > 1:21:05We've got some sugar in there.
1:21:05 > 1:21:09Next I'm going to throw in the eggs. Keep mixing.
1:21:09 > 1:21:13Try not to make it fly everywhere.
1:21:13 > 1:21:16It all starts to bring together in a second. This is home-made waffles.
1:21:18 > 1:21:21Then carefully... That's it.
1:21:22 > 1:21:24- Do you want me to do this bit? - Maybe.
1:21:24 > 1:21:25There you go.
1:21:25 > 1:21:29- So we mix this together and it'll start to thicken up.- Yes.
1:21:29 > 1:21:32- Starts to thicken up. See that? - That's better.
1:21:32 > 1:21:35You get more and more mixture done.
1:21:35 > 1:21:38- Can you chop me some chives, please, guys?- OK.
1:21:40 > 1:21:42Right, and then throw in the chives.
1:21:42 > 1:21:44- Chives in?- Yep.
1:21:44 > 1:21:47- So you want the consistency of sort of single cream.- OK.
1:21:47 > 1:21:49And then these bits,
1:21:49 > 1:21:52these are bacon bits that you can buy pre-done in the supermarket.
1:21:52 > 1:21:54All right?
1:21:55 > 1:21:57- That's that one. A pinch of salt.- Yes.
1:21:57 > 1:22:01Then over here we've got our waffle iron, or our waffle machine.
1:22:01 > 1:22:03Bring this over.
1:22:03 > 1:22:06Conventionally this would be done on a waffle iron but...
1:22:06 > 1:22:10- So you need to invest in a waffle iron.- Waffle maker. There you go.
1:22:10 > 1:22:14- This batter, you can do it sweet or savoury, you see?- That's good.
1:22:14 > 1:22:16It's a lot thinner than I expected it to be,
1:22:16 > 1:22:18the batter, so that is good to know.
1:22:18 > 1:22:22Close the lid, pray that in four and a half minutes we've got waffles.
1:22:22 > 1:22:25And we've got some hollandaise sauce from these guys.
1:22:25 > 1:22:28I'm a little bit more worried about that, to be honest.
1:22:28 > 1:22:30No, I'm a little bit more worried about this, to be honest.
1:22:30 > 1:22:33Explain to me what you're doing, guys. What are you doing?
1:22:33 > 1:22:36Right, I've got a reduction which is really important for the hollandaise,
1:22:36 > 1:22:38so there's white wine vinegar,
1:22:38 > 1:22:41- shallots, bay leaf and peppercorns in there.- Yes.
1:22:41 > 1:22:44You reduce that down and that's where you get the tart,
1:22:44 > 1:22:47sort of acidic bit of the hollandaise.
1:22:47 > 1:22:49There's egg yolks in there,
1:22:49 > 1:22:52little bit of water which I'm whisking over a bowl to get them
1:22:52 > 1:22:54cooked and that will go nice and thick. Then I'll add my reduction
1:22:54 > 1:22:57and then I'll pour in some melted butter and hopefully get
1:22:57 > 1:23:01some hollandaise, not hollandaise soup as I did in rehearsal.
1:23:02 > 1:23:05Although this is maple syrup cured,
1:23:05 > 1:23:07- we're going to use more maple syrup.- Yep.
1:23:07 > 1:23:11- They grade maple syrup like they do olive oil.- OK.
1:23:11 > 1:23:15So, the more expensive maple syrup is the better maple syrup.
1:23:15 > 1:23:16Is that the good stuff?
1:23:16 > 1:23:19When you see it, I don't know if you guys have seen this,
1:23:19 > 1:23:20they actually just put a tap on a tree.
1:23:20 > 1:23:23- It is the sap of a tree, isn't it?- Really?
1:23:23 > 1:23:25Yes, they put a tap on a tree and this maple syrup comes out.
1:23:25 > 1:23:28We've just gone through birch sap season which is very, very similar.
1:23:28 > 1:23:30So the birch trees and you get the same thing
1:23:30 > 1:23:34but it's very, very thin so by the time you've reduced it down,
1:23:34 > 1:23:37it's about £7,000 a litre or something, it's ridiculous.
1:23:37 > 1:23:39- Not quite the same as maple syrup. - So is that a good one?
1:23:39 > 1:23:41This is not £7,000 a litre.
1:23:41 > 1:23:44What we're going to do is just finish this off because this will
1:23:44 > 1:23:47basically just help crisp up the bacon as well but also colour it.
1:23:47 > 1:23:49Yes, nice.
1:23:49 > 1:23:52- So this is a classic sort of hollandaise, hopefully.- Well...
1:23:52 > 1:23:54I'd say it is slightly not that classic but...
1:23:54 > 1:23:56Hopefully it's a classic hollandaise.
1:23:56 > 1:23:59- Ben's got some... - Yes, just got some poached eggs on,
1:23:59 > 1:24:01added a little bit of vinegar to the water.
1:24:01 > 1:24:04That just sort of sets the white as you put it in and makes it easier.
1:24:04 > 1:24:07A couple of minutes, just nicely soft poached
1:24:07 > 1:24:09- and they're going to go on top. - Nice.
1:24:09 > 1:24:13- So they will be runny?- Still runny in the middle, definitely, yes.
1:24:13 > 1:24:15This is the perfect thing you need for this biking thing.
1:24:15 > 1:24:17Just remind everybody when does it start?
1:24:17 > 1:24:21It is Sunday, 7 July, the one that I'm going to kick off in Leeds,
1:24:21 > 1:24:24but they're happening all over the summer, all over the country,
1:24:24 > 1:24:26and if you want to get involved, go down there on your bike.
1:24:26 > 1:24:30You can register, there is a website. Just go to Sky Ride
1:24:30 > 1:24:33and you can find out where they're all happening but, yes,
1:24:33 > 1:24:34I'm going to be getting on my bike.
1:24:34 > 1:24:37The Leeds one is where obviously the start of the Tour de France
1:24:37 > 1:24:39is next year, not this year, I don't think it's this year.
1:24:39 > 1:24:43Next year, so it's going to be quite exciting down there I think and
1:24:43 > 1:24:46I am just hoping there might be some sun, that would be good.
1:24:46 > 1:24:49I'd rather not ride in the rain but we'll see what happens.
1:24:49 > 1:24:51That'll be great because you actually ride part of the tour
1:24:51 > 1:24:54as well, where they're going to be riding as well,
1:24:54 > 1:24:56they close off all the roads specially for it.
1:24:56 > 1:24:59Yes, we go through the University, past the town hall, I think we go
1:24:59 > 1:25:02past the new arena that they've got in Leeds so it is going to be fun.
1:25:02 > 1:25:05- There you go. The bacon's finished. - That's looking pretty good.
1:25:05 > 1:25:08I'll just put some maple syrup, on at the end, to crisp it up nicely.
1:25:08 > 1:25:11And then, this is a simple little hollandaise
1:25:11 > 1:25:14but they're making it look a lot more difficult than it actually is.
1:25:14 > 1:25:16It is quite difficult. I can't really do that.
1:25:16 > 1:25:18I've tried before and it was rubbish.
1:25:18 > 1:25:22Yes, I have got arms like quails' eggs.
1:25:22 > 1:25:27Yes, we have got our eggs which are poached and ready.
1:25:27 > 1:25:29Our waffles shouldn't be far off.
1:25:29 > 1:25:32I think these have had about four and a half minutes but you can
1:25:32 > 1:25:36mix and match the different sort of flavourings as well.
1:25:36 > 1:25:38So although I've put bacon in here,
1:25:38 > 1:25:40I tell you what's really good, with banana chips.
1:25:40 > 1:25:43You just get those dried banana chips. Crush them up and put them in there.
1:25:43 > 1:25:47Not obviously with the bacon and everything else.
1:25:47 > 1:25:51Somebody told me the other day that what's really good is banana
1:25:51 > 1:25:54with bacon wrapped around on the barbecue.
1:25:54 > 1:25:56I was like, I need to try this, I'm not sure.
1:25:56 > 1:25:58It's the whole salt and sweet thing.
1:25:58 > 1:26:00I'll tell you what is good, especially on the barbecue.
1:26:00 > 1:26:03For deserts, you make a toffee sauce, butter, cream,
1:26:03 > 1:26:05everything that's fattening in the cupboard, brown sugar,
1:26:05 > 1:26:08golden syrup, black treacle, put it all in a pan, boil it,
1:26:08 > 1:26:11and that makes a toffee sauce and then you take a banana and put
1:26:11 > 1:26:14a rosemary sprig in it and then cook it on the barbecue with the skin.
1:26:14 > 1:26:17- Nice.- Then you basically just cut it down the middle and serve it
1:26:17 > 1:26:19- with the toffee sauce and ice cream.- Lovely.
1:26:19 > 1:26:22That's what you could have had, you see, but you're getting this now.
1:26:22 > 1:26:25- No, this looks good.- Right, how's the sauce doing?- Wonderful.
1:26:25 > 1:26:27It's the best hollandaise you've ever seen.
1:26:27 > 1:26:29Right, you can put a little bit of,
1:26:29 > 1:26:32- a little bit of chives in there, not too much.- In the hollandaise?- Yes.
1:26:33 > 1:26:35I'm just going to show you this
1:26:35 > 1:26:38cos I thought I'd show you, this is the tarte Tatin that you
1:26:38 > 1:26:41were going to get, but this is how to get it out.
1:26:41 > 1:26:42Put it on the plate and flip it over.
1:26:42 > 1:26:46If you are going to get me to eat pear, then that's the way to do it.
1:26:46 > 1:26:49Syrup all over it and pastry, I think I could probably manage it.
1:26:49 > 1:26:52- Sugar and everything else. - Yes, exactly!
1:26:52 > 1:26:57Right, we'll just take this off here. Hopefully. He says here...
1:26:58 > 1:27:01- How do you open this thing? - There's the safety catch!
1:27:01 > 1:27:04- There you go. We've got it. - They're done, they're done.
1:27:04 > 1:27:06Yes, they're done. Lift these out.
1:27:06 > 1:27:10It is your favourite thing, James, waffle. I am sorry, I mean waffles.
1:27:10 > 1:27:12Yes, thank you very much!
1:27:12 > 1:27:15- Right, we'll put this over here. - I'll get that spoon.
1:27:15 > 1:27:20And then if you can get me, can you get me a spoon as well?
1:27:20 > 1:27:22Yes, there you go.
1:27:22 > 1:27:26- Right, so, look at that.- Wow!
1:27:27 > 1:27:31- Like that and it's all gone sticky with all this maple syrup.- Mmm!
1:27:31 > 1:27:34Then, Kimberly, of course we have got a northern contingent
1:27:34 > 1:27:36in the audience watching this from your neck of the woods
1:27:36 > 1:27:39and mine, so that would be our waffle, you see,
1:27:39 > 1:27:42just roll it around in that butter and then just have it like that.
1:27:42 > 1:27:44- Yes, that would do!- Of course, you've got the poached egg...
1:27:47 > 1:27:50..and then some of this hollandaise sauce over the top.
1:27:50 > 1:27:54- This is amazing, unbelievable. - I made it nice and light, James.
1:27:54 > 1:27:57- Break the egg yolk like that. - I need to dig into this. Wow!
1:27:59 > 1:28:01We'll get everyone's taste buds going.
1:28:01 > 1:28:04- It does look good.- Everyone's getting excited about that.
1:28:04 > 1:28:06We saved the best until last, you see.
1:28:06 > 1:28:08That's the best bacon I've ever tasted.
1:28:08 > 1:28:10Dive into that.
1:28:10 > 1:28:12A bit of sparkle to go with this.
1:28:12 > 1:28:15You get a bit of fizz at the end of it.
1:28:15 > 1:28:18- Happy with that? - Wow! That is amazing.
1:28:23 > 1:28:26There was no doubting that Kimberly loved those waffles.
1:28:26 > 1:28:28Sadly we've run out of time on today's Best Bites.
1:28:28 > 1:28:31I hope you've enjoyed looking back at some of the foodie memories
1:28:31 > 1:28:32as much as I did.
1:28:32 > 1:28:35If you want to try cooking any of the recipes from today's show,
1:28:35 > 1:28:39just log onto our website at bbc.co.uk/recipes
1:28:39 > 1:28:42where you'll find thousands of great dishes for you to try at home.
1:28:42 > 1:28:44In the meantime have a lovely weekend
1:28:44 > 1:28:46and I'll see you very soon. Bye for now.