Episode 145 Saturday Kitchen Best Bites

Good morning. We have some mouthwatering recipes

for you to enjoy in today's Best Bites.

We're not cooking live in the studio for a few weeks.

But instead there are loads of fantastic dishes

from the Saturday Kitchen archives for you to feast your eyes on.

So coming up on today's Best Bites,

Hamish Brown turns up the heat in the studio

for a sizzling monkfish cheek dish

with umeboshi and shiso dressing.

And the world's number one chef, Rene Redzepi, drops in

on a flying visit from his native Denmark.

He makes this sandwich from crispy pork skin and cabbage.

Trust me, you won't have seen anything like it before.

And something a little bit more familiar from Henry Dimbleby -

it's a fillet of sole cooked en papillote with coconut milk,

cashew, and lots of herbs and spices. It's a delicious dish.

Girls Aloud start Kimberley Walsh faced her Food Heaven or Food Hell.

Would she get her Food Heaven, waffles with crispy bacon,

poached egg and Hollandaise sauce?

Or the dreaded Food Hell,

a pear and rosemary tarte tatin with vanilla ice cream?

You can find out what she gets to eat at the end of today's show.

Let's kick things off today with

a recipe from the lovely Irish chef, Rachel Allen.

Now, she's always full of great ideas,

and this chicken recipe is no exception.

She's making a stunning side salad to go with it, too.

So get your notebooks at the ready.

On the menu from you, we've got chicken?

Yes, we have got chicken, spatchcock chicken with fennel,

mango salad with feta. Actually, this salad

would probably go well with the fish you just cooked.

-Sounds pretty good.

-Yeah.

Maybe not on to Richard's menu as well, so...

What do you reckon?

There's a lot less ingredients than when Michael was cooking.

-I know. You see, Michael, his cooking is...

-Yeah,

-so what...?

-This is a typical meal, it's very, very simple.

You want me to get on and do this?

You can do my peeling and, oh, dicing my mango.

I'm going to spatchcock the chicken.

I've got some poultry shears but actually,

I'm not going to use these, but, of course, you could,

sharp scissors, poultry shears, or just use a knife, anyone can do it.

And I'm going to just get rid of these little legs first.

Spatchcocking is basically just cutting through the backbone, so the

chicken's breast side up and then cut right down and lean very heavily.

And this just flattens out the chicken, so it cooks evenly,

cooks quickly on a barbecue, or even to roast in an oven.

So, I'm cutting all the way here, down the backbone. There.

Really great for barbecue.

So once you've cut like that,

then you can put it breast side up again and just kind of crack it.

-There.

-To flatten it down?

-Yes, flatten it down.

And then slash the legs a couple of times, like this.

And then, the legs, the thighs and the drumsticks,

cook at exactly the same time, at the same speed as the breasts.

So I've got some cloves of garlic there,

I need to put the garlic on a roasting tray with the chicken,

spatchcocked, like so, get rid of this.

-Now, you sliced it as well, yeah?

-I what?

-You sliced it?

Yeah, I just slashed the legs just a little bit, a few times,

so that the legs will cook at the same speed.

That's nice. That's nice! That's very good.

-He's getting into this, isn't he, James?

-Sorry?!

He's OK! Actually, I'm using,

for the chicken, I'm using rosemary and thyme

but that lemon thyme that you were talking about, Michael,

will of course be gorgeous, won't it? It will be really lovely.

Would you mind, please, James, slicing the...Oh, yes,

-we could toast those.

-Toast them in a little bit of oil?

Toast the hazelnuts.

And then I'm going to chop them roughly and scatter those

over the salad.

This salad, obviously, you know, goes very well with chicken,

as I am, but fish as well, and it works well, just with delicious,

grilled barbecued meat.

So, has Ireland enjoyed a good summer?

When I was over there, it was raining.

We have had amazing weather.

But that might have been, was that in the last few days?

-It was, yeah, last week.

-Yeah, we had a few days of rain.

Excuse me, look at the suntan! OK.

THEY LAUGH

No, we've had a really gorgeous, gorgeous heat wave.

It's just been amazing. Everyone's in great form.

You can celebrate that, but also celebrate the cooks' school -

-because, 30 years this year?

-30 years.

I know, can you believe the cookery school's been going for 30 years?

And busier than ever, as well. That's the thing.

It's been great and busy. We had a literary festival this year.

Food and wine literary festival. Another one planned for next year.

So, yeah, all very good and busy.

Another three-month course starting in September. And yes.

And now, the students actually have to take part in the dairy farming.

They have to milk the cows...

-so they are staff, as well?

-They are, no, they all have to,

they only have to do it once, but part of their duties now

is to make butter, make the yoghurt and milk the cows.

So that's quite good. OK. Thanks.

-You are crushing the hazelnuts a little bit.

-I've done that, yeah.

OK, I've done one thing!

-I've got the mint and the fennel. I'll do that in a minute.

-Lovely.

So I'm just putting over the chicken, lots of rosemary and thyme,

but of course, spices,

fennel seeds would work well here, too, cumin, coriander.

And some salt and pepper, generously seasoning the skin.

If I were doing this in advance, if I were marinating the chicken,

you could put it into the fridge overnight.

I wouldn't put salt on now

because that would just dry out too much of the moisture.

And some olive oil. Where's the olive oil? There.

-Sounds pretty good.

-So, you're chopping lots of mint, thank you.

Yeah. I need to put this into the oven. And we've got fennel again.

-RICHARD:

-Aargh!

-What is it with you lot and fennel?

-But it's so great!

It's obviously in season at this time of the year.

And that's Florence fennel, the bulb fennel.

And it's wonderful raw, great crunch in salads, loves citrus flavours,

loves salty cheese like the feta, but it's also great cooked, isn't it?

-You know, just grilled, like that.

-It depends who you ask!

It depends who you ask!

Delicious(!)

Right, so we've got the fennel, and the mango has gone in there as well?

The mango. But also, you know,

instead of mango, fennel is great with orange,

so you could have segments of orange in there.

Now, as well as all this,

-you've just finished a new cookery show, as well.

-I have indeed. Yes.

Rachel's Everyday Kitchen, the book and the programme, will be

out in September, so that's been good and busy. Now, what did I do?

You've been doing everything.

-I beg your pardon?

-What's that?

-I'm saying, has she done anything yet?

-Have you seasoned?

I've got salt in it, yes. Got it. It should be done, I think. This is it.

Do you know what? This is perfect for this kind of weather.

This is the kind of food I have been cooking.

-Great for home-cooked as well.

-Absolutely.

-Wonderful family meal.

Beautiful. Right, I've mixed this together.

I'll put the chicken on after you've done the salad, so you got mint,

lemon juice, olive oil, fennel, mango, feta cheese.

-Feta cheese as well.

-Gorgeous.

-And the whole lot, you want it just literally on there.

-Yeah, lovely.

Lovely.

So on the barbecue, you have to cook that very similarly to the fish,

you'd have to put the lid down, wouldn't you? On the chicken.

Yes, or you can turn it, it does work well

just turned on the barbecue, and it will take, depending on the heat

of the barbecue, about 45 minutes to an hour, that it cooks evenly.

There, let me put it...Whoops!

SHE LAUGHS

That's it ready. And then the garlic.

See, the garlic's nice and soft, so I put that on there.

-And some of the juices.

-Of course. You know.

And also, you could deglaze this pan

and keep it for another sauce or gravy.

Put the pan on the heat and put some stock or water in

to dissolve those great juices. And that's it.

-That's it.

-That is my spatchcock chicken with fennel mango salad.

Done.

-Looks lovely. Very quick. Looks delicious.

-Are you giving out?

We get to taste this.

I don't know how I'm going to present this to you.

I think you've just got to start that way.

-Just keep the fennel far enough away from you.

-Well!

I don't know where you really start with this one, but...

Why's it called spatchcock again?

It's the cutting down the backbone.

It's the cutting it down? Yes.

The idea being that it all cooks evenly on the barbecue.

Exactly, yes.

That salad is delicious.

-I'll start with, this is where the fennel is.

-I'm not saying anything.

I'm not saying anything.

Very brave. That was straight into the fennel, as well.

Uh-huh. Delicious.

And the chicken, plenty of herbs.

Plenty of herbs. Absolutely, yeah.

So, how long did that take? Was that in real-time?

That was in three and a half minutes, I think, wasn't it?!

-Sorry...!

-That was quick.

It would take about 40 minutes, a chicken that size, about 40 minutes.

Yeah, something like that.

On the barbecue, probably about half an hour.

-Happy with that?

-Mmm!

-There you go.

Great stuff. That salad would work equally well with whole sea bass

if you didn't fancy doing that with chicken.

Shortly I'll be showing boyband member JB Gill how to prepare

the perfect souffle,

but first here's Rick Stein on a culinary barge trip through France.

-RICK:

-We're continuing our journey across the southwest

corner of France on the barge Anjodi.

We're about to enter the city of Toulouse -

the biggest place we've been to since we left Bordeaux.

Pootling through the outskirts of a city like this can be

a little intimidating,

especially when you've just spent a few weeks in the relative peace

and quiet of a green tube made of trees

and water in the rural French countryside.

But Toulouse has a strong gastronomic reputation,

and right in the heart of it is the Victor Hugo market.

My mind's always full of ideas for new programmes,

and one of them would have to be the best markets in the world.

Toulouse has got to be one of them.

This market, right in the very centre,

is not full of cheap suitcases and cut-price trainers

and all the rest of the tat that normally surrounds a city

market back at home, it's just food.

Glorious food.

This is a particularly splendid display of fish,

all whole fish, no fillets.

It's all Mediterranean fish and all day-caught fish, and it shows.

It's really exciting, cos we're on our way down there

and here's a flavour of the blue Mediterranean Sea, for me.

Look at those sardines up there.

They couldn't have come out of any other sea,

they've just got that small, petite look of Mediterranean sardines.

Look at that - a tuna.

What could be more reminiscent of the Mediterranean than

a lovely fat tuna like that?

Lovely-looking fish.

Finally, just look at those fresh anchovy fillets there.

So nice to be able to go to a fishmonger

and just buy a whack of those and cook them,

cure them yourself, either salt them or do them

a la escabeche in a little bit of vinegar - fry them off first

and then marinate them in vinegar and aromatic Provencal herbs.

Lovely dish.

Equally as good is Pissaladiere.

It's really like a pizza using anchovies,

olives ad masses of onions sweated down in olive oil.

Don't cut the onions too much -

you don't want to end up with an onion puree.

I put a big bouquet garnet in for more depth of flavour

and plenty of seasoning.

Let them go transparent and pop the lid on to really caramelise them,

like those ones that smell so nice at fairgrounds.

Look how soft and sweet they've gone!

I made a basic pizza dough with flour, water, dried yeast,

salt and a touch of olive oil.

I'm putting some anchovy paste under those sweet onions.

What I like about it, it's a bit like having a pizza margherita -

simple ingredients - pissaladiere is just onion, anchovies

and olives, nothing more.

No pineapple, no cheese chunks... Sorry, pineapple chunks.

Sweetcorn, bacon and all that. I just like things left alone.

That's why I love this.

Of course the success lies in the contrast between those sweet

onions and the bitter olives and the very salty anchovies.

It's baked in a hot oven for 15-20 minutes,

and then treated just as you would a pizza.

Cut into individual slices and eat it with a chilled rose wine.

This could have been the original fast food that

Roman Legionnaires munched as they marched through Gaul.

Who knows?

Food is entitled to a history as much as monarchs, literature,

politics and art.

But at the market in Toulouse, I was looking for the famous sausage.

I keep ordering up Toulouse sausages back home

from various manufacturers.

They're always different and they're always a bit disappointing,

a bit floppy and have got cereal in them,

whereas I understand it a Toulouse sausage should be a firm

mixture of cured and fresh pork and well-seasoned.

Apparently this guy over here makes the best

Toulouse sausages in Toulouse.

I've been waiting to buy some, but there's always a queue there.

I thought I might as well have beer while I'm waiting.

Merci.

That's nice.

When you come out of the market, the air's perfumed with coffee.

There's coffee falling around all around us.

Just noticed this car over here is covered with coffee!

If you washed all of that off,

you'd probably get a couple of espressos out of it.

A lot of sausages get known by their adopted city or region -

the Frankfurter from Germany, the Wiener from Vienna,

the famous Bologna sausage and, of course,

our own Cumberland sausage, which this reminds me of.

Around here, they fry their Toulouse sausage in duck fat.

In fact, they seem to use nothing but duck fat.

I quite like the idea of buying the sausage by length.

Why not cook it whole? It looks so much more attractive.

I'm just giving it a little bit more seasoning.

Because there's no cereal in these to absorb the fat, I'm going

to have to let the fat escape so they don't burst.

I thought it was a very good idea of mine

to put the whole sausage in like that, but now I'm a bit stuck.

How am I going to turn it?

Then I just thought, "Well, another frying pan."

But first of all, just need to drain some of that fat off.

There we go.

That's nearly cooked and it didn't end up on the floor.

Rather than serve it with mash I'm going to make a simple salad

made with shallots and ripe tomatoes.

I'm just going to colour them with some chopped shallots,

put a few capers over the top of that.

Then on the top of all that will go a bit of dressing

and then the sausages.

I've been making this same salad ever since I started cooking.

I remember once, about 20 years ago,

Keith Floyd came to the restaurant to film and he stayed for lunch.

We had steak and salad just like this,

washed down with quite a lot of red wine.

This is a vinaigrette.

Anoint the bowl with crushed garlic, next Dijon mustard and salt.

Don't use English mustard, it's too powerful.

Then red wine vinegar and sunflower oil whisked to an emulsion.

Grind generously with black pepper and drizzle over the salad.

A simple rule of thumb here... Well, I've just worked it out, actually.

A metre will feed four hungry people,

or in the case of our film crew, two metres will.

Toulouse sausage goes really well with lentils,

but I devised this salad for my bistro for ladies who lunch.

I can't resist a little myself.

Well, this is a really important moment here,

because we've just come under that bridge.

That's at Canal Lateral de la Garonne.

That's all the way from Bordeaux. We're just going under this bridge.

This is the Canal du Midi.

This is going to be the best bit of the whole trip.

It means so much to me cos we're on the way to the Mediterranean.

It's going to get hotter and hotter, bluer, sunnier.

I'm looking forward to a perfect bouillabaisse in Marseille.

Toulouse is where Louis the chef will restock his larder,

especially with those lovely little homely odds

and ends that you miss so much away from home.

Bacon butty, anyone?

Barging through Toulouse is an odd but really pleasant sensation.

There we are, on a tranquil ribbon of water,

surrounded by all that urban hustle and bustle.

And that for us human cargo is the whole point of barging -

you can get off the world if you want

and watch the frantic things speed past you.

Maybe that's why so many people choose a life on the canal

in favour of a semi-detached in suburbia near the shops.

An English novelist I really like is Arnold Bennett,

but he was also a great traveller and loved his food,

hence Omelette Arnold Bennett.

And he wrote,

"In Toulouse, there used to be men

"who prided themselves on enormous powers of eating.

"On occasions, they would perform terrible feats,

"such as consuming a whole turkey.

"The result sometimes was that they were very ill

"and the method of curing them was to dig a hole in a muckheap,

"strip the sufferer naked and put him in the hole

"and pack him tightly with manure up to his neck."

Oi!

Sorry about that, squire.

"The people who did this did it with gusto,

"telling the sufferer what an odious glutton he was.

"The heat generated promoted digestion

"in a manner almost miraculous

"and next day, the sufferer was perfectly restored."

If you wake up with a hangover in Toulouse,

then this is a local sure-fire remedy.

This is really good - this is called Quinquina

and it's made specially for the bar.

It contains quite a lot of quinine, so it's very good for you,

excellent for the morning after a heavy night.

Apparently, the Toulouse rugby team come here very often, swear by it.

Also great for curing malaria.

For lunch, they always serve a local air-dried ham

which comes from the Black Mountains near here.

Well, I'm happy in Toulouse.

I'll be back to Toulouse many, many times,

because I found this bar, Pere Louis.

It's a bit like in Paris, Harry's Bar -

you know, every time I think of Paris,

I think, "I've got to go to Harry's Bar."

"I've got to go to Pere Louis'" -

it may look like a dusty old place to you,

but to me, it's perfection.

And this tastes as good as any air-dried ham I've tried -

Maybe, just maybe, I'd put it on a par with iberico.

Maybe.

Rick's camera crew clearly have smaller appetites than ours.

It's at least one sausage per person here.

For this week's masterclass, I thought I'd demystify

what some think is the most daunting dish of all - the souffle.

I'm going to make a banana-flavoured one,

cos I know you like the flavour of bananas as well.

Basically, we start off with the egg whites, first of all -

four egg whites for, basically, two pots like this.

We can use the yolks for bits and pieces.

Generally, if we're doing this the proper way,

we'd actually make the custard out of the egg yolks here.

What I'll do is show you what I think is,

like, a foolproof sort of way of doing it.

We can...you can actually make this either with a custard,

or what some people call a creme anglaise,

or a creme patissiere,

which is a custard thickened with cornflour or flour.

You can actually make a souffle with just egg whites and egg yolks.

But we'll whisk up the egg whites first.

Pinch of salt, if you need to, just a touch.

-You've never had this, have you?

-Never had a souffle,

I've never seen it made and I've never made one, so...

Pressure's really on, then.

The best savoury one is a cheese souffle, you see,

which is done with a white sauce, flour and butter and milk,

cheese folded through it.

-That sounds all right.

-Sounds all right?

It tastes less of cheese, though.

But this a sweet one, just a simple one.

But the real cheat's version of this

comes in a minute, but you need to whip up the egg whites,

first of all.

Get them nice and firm. Don't over-whip them.

Whip up the egg whites - that's probably about enough, really.

And then we can turn our attention to the little dishes here.

For me, really, when you butter the dishes,

-you always do this with softened butter.

-Mm-hm.

So just a little bit of softened butter in the bottom.

Go all the way round. I don't use melted butter,

because the butter generally sinks down to the base,

so...a little bit of softened butter round the edge.

That's it.

Then we can line this with sugar or we can line it with coconut,

chocolate, whatever you want.

The idea is you just go round with the sugar, like that.

Don't touch the inside if the moulds once you do it,

cos it's already lined.

Like that. Then we can talk about our cheat's bit, which is this -

ready made custard that you can buy from the supermarket.

-OK.

-All right.

Then we use a little bit of this - this is banana liquor,

but you can put lemon, orange zest, all manner of different things.

Then, really, the key to this is this part,

the folding in of the egg whites.

You do it quite quickly,

especially if you work in Ashley's restaurant,

because it's quite busy.

-You'd have a few to do.

-You'd have a few to do.

But basically, you don't

follow the rules of that figure-of-eight palaver.

You get it in the oven as quick a possible, that's the key.

You need to fold the egg whites in as quick as possible.

Once you get to this stage, you've got the filling,

then we can pour this filling in the centre.

Like that, another one.

And then, using a palette knife,

you just want to create a little dome on the top, is the key to this,

so just dome the surface of this.

So you've almost got a little head start there with the top.

Do the same thing with the other one round the edge.

Is it quite a fast process?

Hopefully!

Clean it round the edge, just with your thumb.

That stops it from sticking around the edge.

Do the same with this one, round the edge like that.

And then you pray, because this goes in the over 450 degrees Fahrenheit,

220-odd degrees centigrade, Gas 7.

Wants about six minutes, and I'm going to do that

with some chargrilled bananas and some ice cream.

First of all, congratulations - what an amazing career.

-Thank you.

-But very quick - it's all happened within...

What, 2009? It suddenly exploded for you.

Before then, you were brought up in Antigua.

-Rugby player, you wanted to be?

-Yes, I did, I did.

I had aspirations of being a rugby player

and that kind of got thrown out.

Why did it get thrown out?

Well, I got injured when I was about 17

and it just wasn't quite the same after that.

I'd always been involved in music, so I'd always had, I suppose,

a passion for music

and it was just highlighted around the age of 18.

How did you meet the other band-mates, then?

Because it wasn't you who set up the band originally, was it?

No, it was Oritse - Oritse set the group up

and he had a mutual friend with Marvin.

And Marvin used to do various acting auditions

and had met Aston along the way.

And Oritse got in touch with someone I was working with

while I was at uni

and she suggested me going down to audition for the group.

So it was kind of an organic process, and...

It was, considering most things...

You look at manufactured, sort of, bands now,

you were actually a band

before you ever walked into X Factor, before any of that.

Exactly - not a lot of people know we put it together

about a year and a half before we did the show.

-So...it was a good thing.

-It was called UFO, wasn't it?

Yeah, originally, yeah - done your research!

I've done my research, yeah!

But it was called UFO, then you got...

What was that like for you? Most bands that you speak to,

they kind of frown upon stuff like those sort of shows, really.

What was it like for you? Do you see it as a shop window, I suppose?

No, it was a big decision at the time and we'd sort of been,

as I say, working away for about a year and a half

and it was kind of a last resort for us,

but we recognised the power of the show.

We obviously watched the show as fans and tuned in every year

and our families are into the show and stuff.

And it was, as you say, a great shop window, a great opportunity.

We've always been, uh...

..you know, fans of the show and always will be.

It really did give us our big break.

-And what a success, as well - five number one singles?

-Yeah.

-Number one albums?

-Yeah.

The first X Factor contestants to win a Brit award?

-Exactly - we've won two, now.

-MOBOs?

-Five MOBOs.

So what are you doing splitting up?! What's all this about?

It's one of those things -

we've been together about six and a half years, now,

and as you know, Marv's recently had a baby

and Oritse's managing, or going into managing, as well.

So I guess it's just the right time for us.

We're young enough still that we can explore other things

and, you know - just one of those things.

But you're still...you haven't actually, officially split up yet.

-Well, you have, but not yet.

-Yeah, not yet, not yet.

You've still got the tour, so tell us about that.

-Yes.

-The final tour.

-We're going to be touring up and down the country.

We're back on the arena tour in December,

so we're looking forward to that.

And it is a farewell tour, um...

I suppose the only thing you'll really see us doing after December

will be working with our foundation, the JLS Foundation.

But, yeah - for us, we kind of just wanted to have a last tour,

just to thank our fans

and make sure that they could see us for the final time

and see us performing.

We always like to have quite high-octane, energetic shows,

so we didn't want anyone to miss out on that.

And there's an album out at the same time,

which is a mixture of your... well, the classic tracks,

but also some new ones in there as well.

Yes, the greatest hits, and we've got probably one or two...

You've been around a few years!

LAUGHTER

-Well, it's been a good 11 singles.

-It has, pretty incredible, yeah.

That's going to have a mixture of old and...your favourite ones.

Yeah, yeah - all the classics, as it were, and we'll definitely

have one or maybe two new tracks on there as well.

And if that wasn't enough, you're finished there,

and you...you hang your microphone up

-and then you pick up your wellington boots.

-Exactly.

What's this about your farm? It's fascinating, this farm.

Well, I live on a farm at the moment

and I always wanted to make something of the space, so I sort

of spoke to a few friends and they suggested getting into deer farming,

and I suppose the more I researched,

the more I got into it and looked into it,

the more passionate I became.

I love my food, I love meat, I enjoy cooking,

and it just seemed like the perfect lifestyle, really, to adopt

and get stuck into.

What a massive change, what a massive difference.

Yeah, definitely, it is. There's a lot to learn,

I don't really have that much of a farming background.

I mean, my family have kind of dabbled in it.

We used to have a fruit and vegetable farm in Antigua.

But I mean, obviously, we don't live there

and we haven't been there for a while.

I guess it's just picking back up from there and, as I say,

adapting to the lifestyle.

So when will we see the first crop? Do we know yet?

Um...probably next year, next summer, yeah.

-Looking forward to it.

-And as if that wasn't enough,

you're judging a bit of a cooking competition as well

that people can enter, so go on.

Yeah, exactly - as I say, I do enjoying cooking,

and I suppose one of my favourite types of cooking

is on the barbecue. So I'm working with Simply Beef and Lamb,

backing a campaign they're running, called the Battle of the Burgers.

Good competition to be a part of, innit?

There you go - it's simple,

people can make their own home-made burgers, submit their recipes,

and I'll be judging and tasting in London.

They can win £2,000 as well, so it's...not a shabby competition.

-Well, there you go - there's your bananas.

-It's ready.

I think so. I kind of think so.

Hopefully, Pierre Koffman has actually done the souffles

around the corner...

There's actually no back to this oven, it's a false back.

He's swapping them.

But the idea is it literally should be after about five minutes,

we end up with souffle.

-Smells good.

-Which we've got.

-It's the moment of truth.

-Smells great.

-A little bit souffle...

And what we do is dust these

with a little icing sugar over the top.

So you can mix and match

the different flavourings you want in there.

You can put pistachio, of course. You can put...anything you want in.

-And there you have...

-Incredible.

Dessert done - dive into that. Tell us what you think.

-Never had the souffle before.

-No, I haven't.

The idea is you can put pistachio, fruit in it, anything like that.

But the secret to souffle

is put anything that's a strong flavour in, really.

-The alcohol's pretty strong.

-Oh!

-Happy with that?

-Excellent.

Now, if you'd like to have a go at making that souffle recipe,

then you can find it, along with all the dishes from today's show,

at bbc.co.uk/recipes

We're not cooking live today.

Instead, we're looking back at some of the top treats from last year

on Saturday Kitchen.

Next up is a very rare treat indeed.

Rene Redzepi is from Denmark

and just happens to be at the helm of the number one restaurant

in the entire world.

And what do you ask the number one chef in the world to make?

A sandwich, of course.

-Great to have you on the show, chef.

-Thank you.

On the menu...we're playing with food this morning.

We've managed to get some pork, which we talked about -

what are you cooking for us?

It's here, it's here.

Well, every time I'm in England,

and every time I ask my English cooks what to eat,

they say, "Well, for lunch, we just grab a sandwich."

-And so it's a play on that, actually.

-A play on a sandwich.

There's no bread - the bread will be the pork skin.

There's nothing more delicious than the skin from a mammal fried crispy.

-So we're going to do that.

-Selling it well...!

And then, for the first time ever,

I will be cooking with yeast extract, I believe it's called.

It's called something else in the UK,

but we can't say that on the BBC.

OK, let's just call it yeast.

But you actually make your own in the restaurant, don't you?

Yeah - there was a moment, a few years ago,

where they tried to outlaw it in Denmark.

And I thought, "That's strange.

"There's so many things worse to outlaw than yeast extract."

So we said, "OK, we're going to actually try to cook it."

Why would they want to outlaw it?

It's very complicated and it took us a long time.

I'm sorry I can't give you the recipe,

because it's really good.

LAUGHTER

It's actually amazing.

This is why he's the number one in the world - cos he doesn't tell!

It's spectacular. Like, spectacular.

-We have it.

-Yeah.

All right - pork skin, take a bit of the...the pork away.

-Oh, excuse me.

-The point is we're going to make it crackly.

-That's the key.

-Yes, so you need to remove the fat as much as you can,

and some of the meat -

I'm just going to cut a small piece of it here...off like that.

Then we will dump it in here, boil it for a couple of hours

and then once it's boiled, you actually dry it in an oven.

So you need to cook it for a couple of hours first, then?

Yes, you need to tenderise it completely.

You can add lots of flavours - you can treat it as a stock,

so you can add onions and condiments in there.

What we do at the restaurant - which is a bit expensive -

we melt butter and we brown it

and then we soak these skins in the butter

and cook it in the butter and they become extra delicious.

Definitely going there, then. That's on my list of places to go.

Once dried, they look like this.

And they're actually...

HE TAPS THE SKIN

-They are all dry.

-Yeah.

So what I'm going to do while you grill the cabbage is...

-You like to leave a bit of the root on the cabbage.

-Yeah, the juiciness.

We'll see if this works. This should expand 10-15 times.

This is a generous donation from a good restaurant in London

that came by with this.

Just to tell the story, you've lost your luggage, haven't you?

I lost the luggage. I brought these things

because they take 24 hours to cook

and I thought...I'm going to bring it, let's see...

Wake up, little skin.

Wake up, little skin.

And the skin is awake.

LAUGHTER

There we go - look, now, the way it's expanding.

Then what you do is simply take this wonderful skin,

which is pretty amazing...

And you just flatten it. Then you have a piece of toast.

Just like that.

-Wonderful!

-A big pork scratching, that!

-A big pork scratching.

Or a toast.

I'll make two of these.

Now, your restaurant -

you're restaurant is based on... well, not many covers,

-really, in the restaurant.

-40 seats.

-40 seats.

Tell us about the ordering system,

because the ordering system is incredible.

-Three months in advance...

-Just to get a table.

Three months in advance,

you need to be ready, on the phone,

so that...yeah, you get a table,

although I'd say that 99.9% of all people wanting a table,

they're couples, so if you can find a friend or two...

Then that's the key to getting a table.

It becomes much easier. Much, much easier.

And you've got - I mean, the restaurant seats 40 covers,

but you have four kitchens in the restaurant as well.

Yeah - we have a mise en place kitchen,

which is a prep kitchen.

-Yeah.

-Then we have, um...an actual service kitchen,

then we have two other kitchens where we do all the...

One, we call the kitchen for intuition.

That's where we play with all the daily changes,

ingredients come in, and we let our intuition guide us.

And then we have another kitchen filled with young,

vibrant culinary nerds that are investigating into

the future things that we're going to eat.

Cos you've taken inspiration from so many different people

throughout your career, but didn't you originally want to be a waiter?

Yeah - I quickly changed my mind!

I started out 21 years ago at culinary school, thinking,

"Who makes the most money?"

That was basically my motivation.

Then I started cooking and I really enjoyed that.

But I'm happy that I've had the waiter side of things as well -

-service is what, in the end, creates that extra magic.

-Yeah.

So...yeah.

So we're grilling these, for some flavour.

Going to put it here and what we'll do, afterwards,

if you can dump this into the yeast extract...

That's the one.

..and just cook it.

So all I've basically done

is we've basically got the...

This mixture is in there.

A little bit of water, some yeast extract, we've got in there.

The butter - and I've basically made that into a sauce.

I'll turn it off...

We'll basically cook that down gently. Turn that oil off.

-Mm-hm.

-There you go.

-We're all good.

-And then we just tenderise it.

-Yeah. I'll put it back into the pan.

Yeah, do that, so that it just cooks a bit more.

I'm going to slice - what was the name of this apple?

-That's a Bramley apple.

-A good, tart Bramley apple...

-A Bramley apple.

-..which is crucial for this dish,

for this sandwich.

As well as being a genius in the kitchen,

writing is a huge part of your life as well.

Actually, it became, yes.

-Sorry?

-Yes, it has become that, actually.

I mean, so many different books you've written -

the new one in particular, tell us about that.

-Yeah.

-It's three books in one.

It's called A Work In Progress. It's a new book.

It's a three-volume book, where the heart of the book is actually

that you will be reading a creative journal

that I wrote throughout a year so that I could better understand

-that crazy process that it is to do new things.

-Yeah.

And there is a recipe book as well of all the things that came out of that year...

You're very handy!

You're really, really good.

Available as part of the brigade, if you want to.

Cool - you're making me all nervous, here.

Um...all right - so, yeah, I've done that.

I'm actually going on a book tour for it.

Around the world.

-You've got a fellow chef touring the book tour with you.

-Yeah.

-He's over there.

-Larrrrs.

He's called Lars, but there's seven "Rs" in his name, so...

-Seven Rs in his name?

-Yeah.

-Right.

-No, that's a joke.

LAUGHTER

So what we do is...

-This is cooking, perfect.

-That's cooking down nicely.

So what this does, the yeast extract, the secret yeast extract,

is adding flavour to this.

The butter coats it a bit.

It give it that meaty flavour that we so much love.

-So my idea is we're going to take this...

-Yeah.

..and then we're going to take this lovely pork...

..and we're going to take this here

and I'm going to add a little bit of...

..lemon zest to the pork skin to refresh it.

And I do also add acidity here.

I mean, people...the generation of foodies now look at you

as being at the forefront of where cooking's going.

Who do you look to as well?

Cos you've worked with some amazing people, you know?

Well, there's a woman in America that I think is astonishing.

-Her name is Alice Waters.

-Yeah.

-I've always really liked her.

I ate at her restaurant, called Chez Panisse,

-a long time ago.

-Yeah.

I think she has some powerful messages, in terms of food,

that we should be listening to.

But, you know, you guys also have amazing chefs.

I was, uh...when I was growing up as a cook,

I had posters with the Roux brothers in my room.

-Yeah?

-My friends, they had naked girls, and so on.

I had Michel Roux.

LAUGHTER

Maybe that's weird...

Please tell me he sent you it and signed it, did he?

Maybe that's weird.

JAMES LAUGHS So...

It would be weird if it was a naked picture of Michel Roux.

-That would be weird.

-What I do is I add this cabbage now.

-Yeah.

Ah - would you mind picking a few of the leaves?

We've got some coriander -

you're using one of my favourite herbs, lemon verbena,

-I love this sort of herb.

-Me, too.

It adds lots of freshness, so we add this.

How long does it take

between the idea of a recipe till it's finished?

Ooh...well, that was my motivation for writing that book,

to understand it, so that we could maybe speed up the process.

But you know, the way that I've experienced creativity,

it is your ability to take your past and use your intuition

and bring it into the now.

When you do that well, that's when something new happens.

This is certainly new.

We've got a sandwich, here - laying on the sliced apple,

little bit of lemon on the apples.

There you go...

-New English sandwich.

-I've never had a sandwich like that.

Put it on there, we'll have a look at it.

It'll be interesting to try and eat this one...

ATUL: Oh, wow.

There you go.

For your afternoon tea.

While he puts that on, I'll thank all the chefs who have helped this,

because we were genuinely...

I was texting everybody at 8am -

now I'm the bad boy for waking everyone up at 8 o'clock on a Saturday morning.

But we eventually found some pork,

so we pulled it out of the bag - tell us the name of this dish.

Pork and yeast extract sandwich.

That's what it is.

And we get try this one -

I don't know how we're going to eat this together.

-You want to serve this with a few pickles. Have a seat.

-Thank you.

We've got some pickled cucumber you want to serve with that.

-Dive in?

-Dive in.

-OK.

Sharing is caring, all right?

There's going to be people

wanting to know how to book in your restaurant -

it opens only for a small window, really, the booking system.

So people have genuinely got to wait, now.

You were trying to get a table as well. Eventually got one.

ATUL: Yeah, I did. I won't tell anyone how I got it.

If you are two people, it is like a little lottery,

but if you find some friends, it's much easier.

If you can't get in, definitely buy the book, cos it's fantastic.

-Looks like I can't be civilised here, sorry.

-Dive in.

CRUNCHING

- So, curry and sandwich. - Mmm...

What a fantastic guy, and good luck getting a table.

Another place that's tough to get into is

Rachel Khoo's Little Paris Kitchen,

but for a different reason -

it's only got one table and not enough room to swing a saucepan.

Here she is with another of her classic French-inspired dishes.

Even though I love serving home-cooked French classics,

I always enjoy giving them my own twist,

just like my next recipe.

Coq au vin - French classic, everybody knows about it.

I'm doing a coq au vin, but I'm doing it a bit differently.

I'm doing a summery version.

We'll put the coq au vin all on a barbecue stick,

make a lovely little red wine marinade

and turn that into a beautiful sauce to go with that.

We're going to start off by cutting our chicken into large chunks.

I've got chicken thigh, here, which has been taken off the bone.

I would definitely recommend not using chicken breasts.

There's a lot more flavour in chicken thigh, and also,

it's cheaper than chicken breast.

Next ingredient is the lardon, which is a smoked bacon.

The lardons have a lovely, smoky taste

and that's essential to a coq au vin.

So to start the marinade, soften one chopped onion in some butter,

then add garlic,

some thyme and a couple of bay leaves.

You want to cook this until it gets a lovely, golden brown colour.

My take on coq au vin might have some French foodies in a stew.

Most people would say it's not a coq au vin,

but it has all the ingredients in it.

It is a coq au vin, but just...different presentation.

Now we can add our red wine.

500mls, which is like a bottle, minus a glass for yourself.

Now, we're going to let that simmer for ten minutes.

And if you've got a minuscule kitchen like mine,

you can use the time to tidy up the mess you've just made.

TIMER RINGS

That's simmered for ten minutes.

Leave the sauce to cool off, then pour all over the meat

so the flavours can infuse into the chicken.

Clingfilm.

Goes in the fridge for at least four hours - or, even better, overnight.

You can see the meat has started taking on the red,

purply colour from the wine.

That's exactly what we want.

Now, we're ready to assemble our skewers.

We need a few other ingredients - I have some mushrooms,

potatoes, carrots and onions.

Before you start, make sure you parboil your root veg,

otherwise they won't cook properly.

Then load the skewers in whatever order you want.

OK - the chicken is on the skewers.

I've got my leftover red wine marinade -

we're not throwing it away,

we're actually going to make a sauce out of it.

We need 300mls of the marinade.

Let that reduce by half.

This will intensify the flavour.

Then add a tablespoon of cornflour,

mixed with a little water.

And a teaspoon of sugar...

..a splash of red wine vinegar...

..then salt and pepper to taste.

Let's have another taste...

Mmm...that's good.

That's your sauce done.

Rub some olive oil into the skewers

and they're ready for the blistering hot griddle.

You want that sizzling noise when you put them down.

It's sizzling and smoking.

About five minutes on each side.

Yay!

When it starts cooking, you get all these smells

and it's really mouth-watering.

Done!

And that is pretty much ready to eat.

That is your coq au vin on a stick.

And if you'd like to know more about any of the recipes in the programme,

log on to...

Paris is heavenly for produce,

but sometimes, you have to look in the most surprising places.

For the next dish, there's one ingredient I just can't do without.

On top of the Grand Palais is Paris' most unusual honey farm.

-Bonjour!

-Bonjour, Rachel.

-Ca va?

-Tres bien, et vous?

Super-excited about going up on the roof.

-Let's go in my office.

-On y va! Let's go.

Nicolas Geant has been keeping bees up here for four years.

-Merci.

-Voila.

Wow!

The Grand Palais was originally built over 100 years ago

and because of its central location, the honey has a distinctive taste.

It's a pretty cool office you have.

There are over 400 parks in Paris, bursting full of exotic flowers.

This makes the honey taste very different

to anything you can find outside of the capital.

-Over there, you have, um...Notre Dame.

-Uh-huh.

-Be careful. Follow me.

-OK.

-OK?

You don't mind? Thank you.

I've lived here for six years,

but I've never seen Paris like this before.

Due to the time of year, the bees are safe and sound in their hives.

They are just here.

-Oh, yeah, I can see, yes.

-But now, it's winter.

Bees don't go out because it's too cold.

We can't open now, because if I open, I will kill them.

-GASPING:

-No.

-The bees.

In the countryside, bees produce less honey than here.

Here, we can produce around 30kgs per year, per bee hive.

But in the countryside, only 10kgs.

Nicolas tells me the bees produce more honey in Paris

thanks to the greater variety of flora

and because pesticides are banned in the city.

I really love the idea of keeping bees in the city

and I think it's absolutely beautiful to be up here,

but I really want to try some of your honey.

OK, no problem.

I've got, for you, honey from here, in the middle of Paris

and another honey, for example, it's an orange honey.

It's good honey, but very different taste.

First up is the orange honey which comes from the countryside.

Merci.

See, that one already is like..."Whoo!"

It kind of, it's very overpowering in your mouth, I think.

It's very bold.

Whoo!

'The taste has a real citrus kick, as the bees that produce it

'live only in orange groves.

'Next up is Nicolas' city honey.'

It's very subtle. It's not...

-It's not a hard honey, this one.

-Exactly.

Some honeys are very overpowering in flavour.

This is very light, you know -

it's the kind of honey you can use for baking, eating on your toast...

On toast, and with yoghurt, for example, it's very good.

City honey sells for three times the price of regular honey,

making it one of the most expensive in France.

So, I have this really yummy Madeleine recipe

where I need to use some honey

and I think your honey will be perfect in my recipe.

-Do you think I could have that jar?

-Of course.

-Yay!

-It's for you.

-Thank you! Merci!

-You're welcome.

The honey will come in handy for my next sweet treat.

This recipe is a real part of Parisian culture -

an afternoon snack for the children

and a blissful childhood memory for the grown-ups.

If you really want to impress your friends

with a Parisian tea-time treat,

then I've got the recipe for you.

My motto is butter makes everything better,

so take your time and let 200g melt slowly.

Then it's onto the sweet stuff.

Plain caster sugar, 130g.

Three eggs.

Let's do some whisking, some hardcore whisking.

We're going to go get a little work-out, here.

You want to whisk it until it's pale and frothy.

This is a great work-out to combat bingo wings.

I've got a tired arm!

If you have an electric whisk, you can do it with that,

but otherwise...you have a bit of a work-out.

I think we're there.

Ooh, the butter's melted. Ah! It's hot!

When your fingers have cooled down, mix the dry ingredients.

200g of plain flour.

Baking powder.

I'm going to zest my lemon.

You're just going for the top layer.

Smells really good.

We've got the honey from the Grand Palais beekeeper

and then I need 60mls of milk

and it's not semi-skimmed or skimmed.

This is full-fat.

French patisserie, you kind of do everything full-fat.

Nothing half measures.

If you're going to do a cake, you might as well do it well.

Diet cakes, out the window.

Just whisk it in.

OK. I'm going to add the flour.

While training at Le Cordon Bleu,

they taught me a special technique when stirring.

At school, you have to move with the bowl.

Don't worry if you spot little lumps in there.

It's all likely to be little bits of lemon zest.

OK...

And then we're going to cover it and put it in the fridge.

'That's if there's any room, of course.'

BANGING AND RATTLING

Will it close?

It does - whoo-hoo!

Traditional Madeleines are always baked in shell-shaped moulds,

but if you don't have one, you can use a mini muffin tin.

All right - I am going to use a piping bag.

What I'm going to do is grab my cocktail shaker...

..from up here.

The great thing about that is you've got two hands to help

put your dough in.

What we're looking for to fill our Madeleine tins, is actually,

you're kind of filling it just a little bit below the shell shape.

So you're not filling it right to the brim.

Raspberries go in the middle...

The French sometimes dip these in chocolate,

but I think my raspberry and lemon version

adds a little modern twist to a classic.

You want the hollow bit facing up, because we're going to pipe some lemon curd into there.

We're going to put these in the oven.

# Menilmontent

# Mais oui, Madame... #

Let's have a look at our Madeleines. Are they done?

Lovely, golden round the edges.

Still a little pale in the middle.

To make them extra special,

I'm going to pipe a little bit of lemon curd into the middle.

So you take your Madeleine and then you pipe it where the hole is.

And you want to pipe the lemon curd into your Madeleines

while they're still warm.

Piping the curd while the cakes are hot will help the curd to melt through the sponge

and make the cakes extra-moist.

Mmm...

Very, very yummy.

I can't resist Madeleines straight from the oven -

and nor, it seems, can my friends.

Mm-mm-mm!

For an English girl like me,

afternoon tea doesn't get any better.

Good home-cooked French food, like Paris itself,

should stimulate your senses

and leave you wanting more.

There will be more great recipes from Rachel next week.

We're not cooking live in the studio today -

instead, we're reliving some of the mouth-watering highlights

from last year on Saturday Kitchen instead.

Still to come on Saturday Kitchen Best Bites,

the legend, Michel Roux Sr, takes on the king of fish,

Nathan Outlaw, in the Saturday Kitchen Omelette Challenge.

Find out who was victorious a little later on.

Healthy fast food guru Henry Dimbleby is trying to

convince the kids to get cooking.

This sole dish cooked in paper

with coconut milk, coriander and cashew nuts

is a great recipe to get them started.

It's easy to make and delicious, too.

Kimberley Walsh faces her Food Heaven or Food Hell.

Would she get her Food Heaven, waffles with my crispy bacon

and poached eggs with hollandaise?

Or her dreaded Food Hell, pear and rosemary tarte tatin

with vanilla ice cream?

Find out what she gets to eat at the end of today's show.

London-based New Zealander Hamish Brown made his debut

recently on Saturday Kitchen with his stunning monkfish cheek recipe.

He had to cook it for one of Alan Sugar's advisors,

Margaret Mountford.

So, would he be hired or fired?

-Welcome to the show, Hamish.

-Thank you.

Roka is where you cook. There's two places in London.

-Yeah, two in London at the moment.

-What are you going to do for us?

We've got some monkfish cheeks

which, as we discussed earlier, are quite hard to find at the moment.

But when you can get them, they're brilliant.

They are - monkfish and cod cheeks are the same, really.

Pretty much, exactly.

You find them a lot in Europe, not in the UK that much.

Yeah - we love them at the restaurant.

I eat them at home, as well.

What we'll do with the monkfish cheeks,

all we need to do to prepare them

is just take off this little bit of sinew on the outside of it,

cos if you cook it with that on, it all shrinks up

and goes very tough.

It's very simple just to pull it off the outside.

What is it about the monkfish cheeks and cod cheeks, Rick,

the reason we don't have so many in the UK?

We just don't like fish heads, James, that's the thing.

We just regard them as something to be given to the cat

or thrown away, but every part of a fish head is worth using.

-We eat pig cheeks and...

-We do, and they're very muscly,

cod cheeks, and particularly monk cheeks,

they've got a really firm texture.

-The texture's amazing.

-But we don't get the heads in the UK.

Back in France, you buy the whole monkfish.

I suppose they regard the heads as too ugly.

The teeth are, indeed, very sharp.

But you get these lovely little nuggets

and great stock from the heads as well.

-Fantastic.

-Personally - one more observation,

taking up far too much time -

I love eating fish heads. I adore eating fish eyes.

That's a bit of a challenge in New Zealand, actually -

who's going to be brave and eat the fish heads, actually.

You're dead right.

Can we perhaps have a fish-eye eating challenge...?

Maybe not at 10am on BBC 1.

Not get me in it, I'll tell you that much.

-What I'm doing with this, guys...

-What are we doing here?

What I'm doing is I've just got some shiso,

which is from a part of the mint family, or perilla.

-It looks like, sort of...

-It's all chopped up now.

Yeah, but it kind of looks like nettle, really.

It does, but it definitely doesn't have that flavour of the nettles.

It's quite fragrant, quite aromatic.

Used a lot in Japanese cuisine, you'll see it with sashimi platters.

Very good for helping with digestion when you're eating raw fish.

So, with this, just chopping with Italian parsley together...

Pop it into a bowl, we're going to add it umeboshi paste,

and as we said earlier, umeboshi is pickled plums,

Japanese pickled plums, eaten in maki rolls and with sushi -

really sour and salty flavour.

-But you can buy this from the supermarket.

-Absolutely.

On the internet, you can buy all the Japanese products now,

it's really easy in London in particular.

I love Japanese pickles, they really do them well, don't you think?

Absolutely, the pickles are amazing. Great to have with rice at the end of a meal,

very good...end to the meal.

There's your ginger and your garlic.

Right, so with this, we're going to add the ginger and the garlic.

So, we've got all these beautiful, aromatic flavours -

ginger, very floral.

The garlic is very strong.

By adding the chopped parsley, we're going to avoid that garlic breath.

A bit of an Italian trick with a Japanese dish.

So this is going to mix up together.

We need to add lime zest and lime juice.

What is it about you New Zealanders and that kind of style of food,

that influence from...?

New Zealand's culinary history is very short,

so to speak, nothing like the culture of India.

We're a very young nation, so we've had massive food influences

from all over the world, Japan, Malaysia, Thailand.

Burmese food is quite popular in New Zealand,

-Indian cuisine is very popular in New Zealand.

-British perhaps?

A little bit British there but mainly in Irish pubs, to be fair.

Most chefs are classically trained chefs in the major hotels

and so on like that. I did a very classic apprenticeship.

But we have the massive influence from all these countries

so we're very, very lucky. So, in here, lime zest, lime juice,

we're going to grab some grape seed oil.

If you pass that down, it would be great.

We're just going to whisk in the grape seed oil

to add to the umeboshi paste.

Just like making a really light vinaigrette.

There is not a lot of acid in here because of the sharpness from plums,

so just that little bit of lime juice

and use the sweetness of the plum and the sourness of the plums

to go really nicely with the oil on the monkfish cheeks.

You removed that little membrane out of it as well.

We'll just repeat that because...

That's really important because, similar to a scallop,

if you leave the membrane on the outside of the scallop,

when you cook it on the barbecue it just shrinks

and goes really tight and squeezes all the juice out

and you end up with a very tough little nugget of fish

instead of a beautiful, soft, delicate piece of fish.

So we're going to pop a good couple of tablespoons of marinade

-onto the monkfish cheeks.

-Yes.

And then start to grill these vegetables over here.

Now, although you are doing this,

what we would class as a modern technique, modern cooking...

-Big-time.

-You're classically trained over in New Zealand.

-Absolutely.

I did an apprenticeship, three years in the kitchen,

-making tomato concasse, getting yelled at by the chef.

-Yeah, yeah.

But with that in the hotels,

there's a lot of Japanese influence in our food as well.

we have a lot of, where you have over here

curry houses and stuff like that, we will have sushi shops

and maki takeaways and these kind of things,

so we're quite fortunate in that area.

-I'm going to get the lettuce on first.

-Lettuce on is great.

We've got the monkfish tails... Monkfish cheeks here ready.

-Do you want this there?

-Yes, absolutely.

-Are you grilling avocado there, are you?

-Avocado.

This is a really great little technique.

-Avocado's got quite a neutral flavour...

-Yes.

It's quite oily and quite fatty

so by grilling it you add a bit of texture on the outside and it goes

a little bit crunchy and also brings out the nice oiliness in the avocado.

I imagine over charcoal that would be even better.

Over charcoal it's sensational.

We have the big robata, the Japanese barbecue

in the middle of our restaurant,

which is the heart of our restaurant actually.

This is a barbecue that you never actually,

it never really goes out, does it? You just keep topping it up.

It doesn't go out.

I mean we're pretty much open 24 hours cos the barbecue's so hot,

but we just need time to clean it, that's all.

But we're really fortunate.

Edamame beams, the next thing to go into the salad. These are soy beans.

You buy them pretty much frozen in the UK.

They've been already pre-blanched so just pop them

out of their shell, as you're doing there.

They have a beautiful sweet and slightly nutty little taste to them.

Really nice and fresh for a salad, really good.

These are the same ones you get in sort of sushi restaurants?

Absolutely, boiled in salt or often get them now

with a bit of chilli and sesame seed is quite common.

So we're going to pop the couple of monkfish cheeks on here as well.

Trick with the monkfish cheeks is to get a nice caramelisation

on one side, on the grill, and then just flip it over

very gently on the last side and we will...

I'll give you a bit more space so you can get a few more on.

That's cool.

I love the way the Japanese sort of cook,

they'll serve things up warm but almost part raw.

-Absolutely.

-I think we always think it's got to be cooked

-but it doesn't have to be.

-Absolutely not.

Heat allows your mouth to bring out the saliva

so you bring out the flavour, so by adding a little bit of warmth

-to something you can really enhance the flavour of food.

-Yes.

It doesn't have to be cooked all the way through to still enjoy it

cos it's textures versus flavours.