0:00:02 > 0:00:04Good morning. If it's culinary inspiration you're after,
0:00:04 > 0:00:07you're in the perfect place. This is Saturday Kitchen Best Bites.
0:00:27 > 0:00:28Welcome to the show.
0:00:28 > 0:00:31We have some top-flight chefs aplenty today,
0:00:31 > 0:00:33ready to cook for some pretty hungry celebrities.
0:00:33 > 0:00:34Coming up on today's show,
0:00:34 > 0:00:38the wonderful Angela Hartnett shares her love of the Mediterranean.
0:00:38 > 0:00:40She cooks succulent chicken with chorizo,
0:00:40 > 0:00:43peppers and sage with spiced aubergines.
0:00:43 > 0:00:46And Martin Blunos creates a summery treat.
0:00:46 > 0:00:48He sears some chicken livers
0:00:48 > 0:00:50and serves them with spinach, peas and sherry.
0:00:50 > 0:00:52And the queen of Indian cooking Madhur Jaffrey
0:00:52 > 0:00:54brings beef to the table.
0:00:54 > 0:00:56She makes an incredible beef jalfrezi
0:00:56 > 0:00:59and serves it with broccoli and sweet and sour squash.
0:00:59 > 0:01:03And Spooks actress Miranda Raison faced her Food Heaven or Food Hell.
0:01:03 > 0:01:04Would she get her Food Heaven,
0:01:04 > 0:01:08lobster, with my home-made lobster ravioli with sauteed courgettes
0:01:08 > 0:01:11and asparagus, or would she get her dreaded Food Hell,
0:01:11 > 0:01:15peppers with my Italian-inspired peperonata with stuffed squid?
0:01:15 > 0:01:18You can find out what she gets to eat at the end of today's show.
0:01:18 > 0:01:21But first, this man has been called one of the founding fathers
0:01:21 > 0:01:23of modern British cookery, but on this occasion
0:01:23 > 0:01:28I couldn't call him that because he wasn't really doing any cooking. It's Nick Nairn.
0:01:28 > 0:01:30- So what are we cooking then? - There's no real cooking in this.
0:01:30 > 0:01:33It's an assembly of lovely ingredients,
0:01:33 > 0:01:35things that really get on with one another. We've got this
0:01:35 > 0:01:38beautiful smoked haddock which we are going to slice very thinly
0:01:38 > 0:01:40and then marinate with a ceviche marinade
0:01:40 > 0:01:42which is olive oil, lime juice, pink peppercorns...
0:01:42 > 0:01:45Pink peppercorns. They are great for this, aren't they.
0:01:45 > 0:01:47They do them in herring, mackerel...
0:01:47 > 0:01:49This is the one dish they work in for me.
0:01:49 > 0:01:52And then a salad of crab with apple and a little bit of celeriac.
0:01:52 > 0:01:57- From the French remoulade sort of thing.- Like the French version of a coleslaw, isn't it?- Exactly.
0:01:57 > 0:01:59And you're going to make some mayonnaise?
0:01:59 > 0:02:03- I'm going to make some mayonnaise. - You are, but first could you make some toast?
0:02:03 > 0:02:05I can make some ciabatta toast. Absolutely.
0:02:05 > 0:02:09The idea behind this dish is that you have the toast, the ceviche, and then you have the crab together.
0:02:09 > 0:02:11So it all works together.
0:02:11 > 0:02:14So we're just going to take some thin slices of this ciabatta.
0:02:14 > 0:02:15So you don't actually cook this.
0:02:15 > 0:02:19This has already been smoked, but you must get the right haddock.
0:02:19 > 0:02:23It's got to be the proper undyed, smoked haddock.
0:02:23 > 0:02:25Top of the range quality. And it has to be fresh as well.
0:02:25 > 0:02:29Although the smoked fish lasts longer, that's originally why it was
0:02:29 > 0:02:33smoked, it has to be reasonably fresh because you are eating it raw.
0:02:33 > 0:02:37And of course the acid in the lime actually starts to cure the flesh.
0:02:37 > 0:02:40It does pretty much the same thing as if you were actually cooking it
0:02:40 > 0:02:42in a hot pan. So we'll carve this.
0:02:42 > 0:02:45I'll carve this at the last minute as well.
0:02:45 > 0:02:47I like to keep that quite last-minute.
0:02:47 > 0:02:49So you've got the toast going in there.
0:02:49 > 0:02:51We'll put a bit of thyme on there as well.
0:02:51 > 0:02:55- I love this stuff.- Yeah. - British ingredients.
0:02:55 > 0:02:56It's the ingredient of the mo.
0:02:56 > 0:02:59There are some very good Scottish producers doing that as well.
0:02:59 > 0:03:02- Of course, there would be in Scotland.- Yes, we'll get that in there.
0:03:02 > 0:03:05LAUGHTER
0:03:05 > 0:03:09- The best stuff comes from Yorkshire, though. But anyway, right. - South West.
0:03:09 > 0:03:12- Straight in the bottom there. - Why don't you make some mayonnaise?
0:03:12 > 0:03:14Mayonnaise. Egg yolks, a bit of mustard,
0:03:14 > 0:03:17a little bit of vinegar and some of this rapeseed oil.
0:03:17 > 0:03:19Mustard is really important in mayonnaise,
0:03:19 > 0:03:22because it is the thing that most defines the mayonnaise.
0:03:22 > 0:03:25- So put the egg yolks in there.- What I'm doing is taking the celeriac
0:03:25 > 0:03:27and cutting it down on a mandolin.
0:03:27 > 0:03:30Thin slices on the old finger-shredder.
0:03:30 > 0:03:33If you don't have one of these just take a sharp knife
0:03:33 > 0:03:35and go for it with a sharp knife.
0:03:35 > 0:03:39And we'll just add that in to a mixing bowl with some of the apple
0:03:39 > 0:03:41and we'll bind it together with the mayonnaise.
0:03:41 > 0:03:43In goes the crab, a little bit of lemon juice,
0:03:43 > 0:03:46and finally a bit of freshly chopped parsley.
0:03:46 > 0:03:50So you, like Michael, never stop. Tell us about your new venture.
0:03:50 > 0:03:52Yeah. We set up this kind of consultancy business.
0:03:52 > 0:03:55Reckoned the recession might throw up a few businesses
0:03:55 > 0:03:58that wanted a bit of culinary help, and it has done.
0:03:58 > 0:03:59We are working with Hilton Hotels.
0:03:59 > 0:04:03There's an iconic local hotel, Dunblane Hydro.
0:04:03 > 0:04:05- Scotland had this tradition of Hydro hotels.- Yes.
0:04:05 > 0:04:08And these hotels had fallen into a bit of...
0:04:08 > 0:04:12They were getting a bit sorry and a bit tired.
0:04:12 > 0:04:15The new owners pumped lots of money into it, 13 million quid.
0:04:15 > 0:04:19- Put a new spa in there and stuff. - All of that stuff. It's looking stunning.
0:04:19 > 0:04:22So we're working as consultants in the restaurant.
0:04:22 > 0:04:24It's been a while, as you reminded me the other day,
0:04:24 > 0:04:26since I did any proper cooking.
0:04:26 > 0:04:29And although I won't be there on a regular basis in the kitchen,
0:04:29 > 0:04:32my team are in there and I'm excited again.
0:04:32 > 0:04:36You know that thing when you start these projects, you're just like,
0:04:36 > 0:04:38- "Whoo, it's all going to work!" - It doesn't last.
0:04:38 > 0:04:39No.
0:04:39 > 0:04:41LAUGHTER
0:04:41 > 0:04:42The honeymoon period.
0:04:42 > 0:04:43But we're taking things easy
0:04:43 > 0:04:46so rather than just opening straightaway we're taking
0:04:46 > 0:04:48the next couple of months to work with the guys there,
0:04:48 > 0:04:50build a new team, different tasks,
0:04:50 > 0:04:52a new executive chef in there, big Stevie.
0:04:52 > 0:04:55And he's building a really good team.
0:04:55 > 0:04:58So, exciting times. And they've called it The Kailyard,
0:04:58 > 0:05:02which is an old Scottish walled garden where you grow your veggies.
0:05:02 > 0:05:05- Right.- Kailyard - does that mean anything to you guys?
0:05:05 > 0:05:07- Yeah, uh-huh.- Yeah! - Resonates well.
0:05:07 > 0:05:09LAUGHTER I think so. I think it...
0:05:09 > 0:05:12- Yeah, anyway.- Right, we've got the mayonnaise here.- Beautiful.
0:05:12 > 0:05:16Um, and I think, I'm really glad that you're doing that home-made
0:05:16 > 0:05:19mayonnaise, because I think, in this dish, it works particularly well.
0:05:19 > 0:05:22Do you know what this proves to me, actually, just watching you?
0:05:22 > 0:05:25That men can multi-skill after all.
0:05:25 > 0:05:29- We can, yeah.- Oh!- We can. We are selective about it, but we can.
0:05:29 > 0:05:31LAUGHTER
0:05:31 > 0:05:33I can go to the loo AND read Autocar.
0:05:33 > 0:05:35LAUGHTER
0:05:35 > 0:05:37Right, so in we go with the rapeseed oil, but rapeseed oil
0:05:37 > 0:05:40- makes great mayonnaise.- It does. - Also great dressings as well?
0:05:40 > 0:05:42Yeah, it has a very, very high flashpoint,
0:05:42 > 0:05:46so it's good for roasting, cos it's 230 degrees, I think,
0:05:46 > 0:05:49it goes to before it starts to break down and the other thing
0:05:49 > 0:05:52that's good is it's high in omega-3s and omega-6s and omega-9s.
0:05:52 > 0:05:55- Don't ask me what they do. - Nor me.- But it sounds good.
0:05:55 > 0:05:57- Impressed!- Apparently, that's good for you.- I think so.
0:05:57 > 0:06:00- Hopefully, it tastes good too.- Yeah. They're all different, though.
0:06:00 > 0:06:03- They are.- You get asparagus-y ones, then the kind of rich nutty ones.
0:06:03 > 0:06:05That's a rich nutty one.
0:06:05 > 0:06:07- So...- I've got that, I'll just take my toast.
0:06:07 > 0:06:11What I'm doing is just arranging the thinly sliced haddock
0:06:11 > 0:06:13on a really nice piece of slate,
0:06:13 > 0:06:16- I don't know where that came from, but it's lovely.- Scotland, no doubt.
0:06:16 > 0:06:19An arty and quite Scottish one. Quick dressing, if you wouldn't mind.
0:06:19 > 0:06:22- A little bit...- Quick dressing! Might as well just do this dish myself!
0:06:22 > 0:06:25- You know what I mean?! - This is the payback!
0:06:25 > 0:06:28- Peppercorn...- For the amount of abuse I get when I come on this show.
0:06:28 > 0:06:31They will give me some grief today, by the way,
0:06:31 > 0:06:35I've had mouth surgery, so if I start dribbling during the show,
0:06:35 > 0:06:37it's not because I've had anything to drink, it's that...
0:06:37 > 0:06:40- Oh, that old story?- Genuinely!
0:06:40 > 0:06:43You've actually got a bit of cow bone in your jaw now, haven't you?
0:06:43 > 0:06:46I have. It's quite a big bit of cow bone, thank you very much!
0:06:46 > 0:06:50So if I start chewing like some Jersey cow...but anyway!
0:06:50 > 0:06:53Did you really need to have those sort of cheekbones improved?
0:06:53 > 0:06:54- That's... - LAUGHTER
0:06:54 > 0:06:56It wasn't cosmetic, Gloria, trust me!
0:06:56 > 0:07:00- LAUGHTER CONTINUES - OK...
0:07:00 > 0:07:03Monday, I looked like a hamster, but anyway, right...
0:07:03 > 0:07:05- I think you've recovered well. - Yeah, thanks very much!
0:07:05 > 0:07:08- So...- Apart from the dribbling!- Thank you!
0:07:08 > 0:07:11- So, I thought I'd get that in before you started on me.- Yeah.
0:07:11 > 0:07:15So, lime, this is for almost like the dressing, but it's a marinade
0:07:15 > 0:07:18- that, particularly with ceviche, is what it's all about.- Yeah.
0:07:18 > 0:07:20- Cos...- The acidity.- ..lime and olive oil, that's the secret.
0:07:20 > 0:07:23- And the dill and the peppercorns... - Yeah.- ..for flavour.
0:07:23 > 0:07:26- Pink peppercorns in there.- So a little bit of lemon juice in here
0:07:26 > 0:07:29and a tiny bit of creme fraiche, just to soften this up as well.
0:07:29 > 0:07:32As well as doing that, you appear on Friday nights in Scotland?
0:07:32 > 0:07:35- Friday nights on Landward, just finished...- Right?
0:07:35 > 0:07:37It used to be called Landward with Nick Nairn, cos I was anchor.
0:07:37 > 0:07:40I did it for two years, but now, I'm a kind of roving presenter on it.
0:07:40 > 0:07:43Um, but I've done a really interesting series
0:07:43 > 0:07:46- about the Scottish fishing industry. - Right.- And just amazing!
0:07:46 > 0:07:49The industry's really recovered, there are fantastic stocks,
0:07:49 > 0:07:52the quality's amazing, but you know where it's all ending up?
0:07:52 > 0:07:53Overseas! We're exporting!
0:07:53 > 0:07:56- We export too much still? - Far too much stuff, yeah!
0:07:56 > 0:07:58Um, so what do I need in here? That's it.
0:07:58 > 0:08:01- You were mentioning something about hake, weren't you, as well?- Yeah.
0:08:01 > 0:08:06- Beautiful hake. I mean, 24 hours out the water hake, spanking fresh.- Yeah.
0:08:06 > 0:08:08- Boxes! I mean, thousands of boxes of it.- Yeah.
0:08:08 > 0:08:1150 pence a kilo! 50 pence!
0:08:11 > 0:08:14- And it goes to Spain mainly? - Goes to Spain, yeah.
0:08:14 > 0:08:17- That's on the lunch menu next week. - THEY LAUGH
0:08:17 > 0:08:21What percentage...what percentage of fish actually is exported?
0:08:21 > 0:08:23When you say it's awful that it all goes abroad?
0:08:23 > 0:08:29- Well, I would think, from Peterhead Market, maybe 65%?- Really?!- Yeah.
0:08:29 > 0:08:33- They always used to say...- Of the langoustine, 95% goes overseas.
0:08:33 > 0:08:36- Good grief! - 45,000 tonnes landed last year.
0:08:36 > 0:08:40- A couple of thousand tonnes retained in the UK.- We cook it a lot on here.
0:08:40 > 0:08:44- Do you want crab in that mixture? - NICK LAUGHS: Oh, yeah!
0:08:44 > 0:08:47"That doesn't really taste of crab!" LAUGHTER
0:08:47 > 0:08:50- That's cos it's still in here. - Yeah, exactly!- Ever the pro!
0:08:50 > 0:08:53- LAUGHTER - You'll get used to it.
0:08:53 > 0:08:56- What can I say?! It's cooking and talking at the same time.- Yeah.
0:08:56 > 0:08:59- There you go. Now it's got the crab in.- Wow!- Look at that.
0:08:59 > 0:09:02- That's better.- A little bit of the microgreens on top.
0:09:02 > 0:09:05Oh, it's collapsed! We'll cover it up with microgreens.
0:09:05 > 0:09:08And just a little bit of this marinade over the top.
0:09:08 > 0:09:10The marinade should go on at the last minute. If it stays on
0:09:10 > 0:09:13more than three or four minutes, it starts to toughen up the fish,
0:09:13 > 0:09:15so just at the last minute, keep it really nice and fresh.
0:09:15 > 0:09:18Some of those microgreens to cover up the shame
0:09:18 > 0:09:20- of the collapsing salad.- Yeah.
0:09:20 > 0:09:22- Oh!- Want a little cheffy drizzle? - The weight of that salad!- Oh!
0:09:22 > 0:09:25- No, but with your lovely toast that you made.- Yeah.
0:09:25 > 0:09:28Just that ciabatta, thinly sliced, olive oil, through the oven
0:09:28 > 0:09:30and that provides the crunch.
0:09:30 > 0:09:33You see, that's the kind of salad I like. It's very soft and really
0:09:33 > 0:09:36- just falling apart.- So remind us what that salad is again?
0:09:36 > 0:09:40- That's a lovely salad of crab... - Yeah.- ..apple and celeriac,
0:09:40 > 0:09:43with a ceviche of smoked haddock and some crispy toast.
0:09:43 > 0:09:47- All done in 6½ minutes. - 6½ minutes!- Yay! Very good!- Mmm.
0:09:52 > 0:09:54I'll tell you what, it looks delicious,
0:09:54 > 0:09:56even though it has collapsed a little bit.
0:09:56 > 0:09:59- Just bring it to me! - Bring it to you? Here you go.
0:09:59 > 0:10:00It's your idea of heaven already!
0:10:00 > 0:10:03- We haven't starved ourselves for nothing all morning!- I know!
0:10:03 > 0:10:06If you pressed it down in the middle, it will be really compacted and hard.
0:10:06 > 0:10:08Are you going to join in, Louise? Yeah?
0:10:08 > 0:10:11- Dive into that and tell us what you think.- Oh, my goodness!
0:10:11 > 0:10:14- Mmm!- If you try... - Try some of the ceviche.
0:10:14 > 0:10:16- The ceviche as well as the, er... - Just take a knife and cut that
0:10:16 > 0:10:19and tell us what you think of that. But other fish you can do.
0:10:19 > 0:10:22- They do smoked halibut like that as well?- That would work really well.
0:10:22 > 0:10:26But as you say, the proper smoked haddock, cos so many times,
0:10:26 > 0:10:29- people buy the... - The dyed stuff?- The dyed stuff.
0:10:29 > 0:10:32- Which is horrible sort of commercial chemical...- Taste that.
0:10:32 > 0:10:34- In your own time(!)- Orgasmic! - LAUGHTER
0:10:39 > 0:10:42He gets a round of applause for making a dish that doesn't
0:10:42 > 0:10:46involve any cooking! Typical! I never get that, you see.
0:10:46 > 0:10:49Coming up, I make a summery tomato soup for Dick Strawbridge
0:10:49 > 0:10:52made with some tomatoes from my very own garden,
0:10:52 > 0:10:56after Rick Stein visits God's own country.
0:10:56 > 0:10:57Where else but Yorkshire?
0:10:58 > 0:11:01- RICK STEIN:- I've been coming to the Yorkshire Dales
0:11:01 > 0:11:05since my children were tiny and, if anywhere in the country made one
0:11:05 > 0:11:10feel more full of anticipation for great local food, I'd be surprised.
0:11:10 > 0:11:12I'm on my way to Leyburn.
0:11:12 > 0:11:15I'm hoping for some of the best local food anywhere!
0:11:16 > 0:11:20I imagined about 100 people at this food festival,
0:11:20 > 0:11:22but in fact, there's thousands! This is the third day of it
0:11:22 > 0:11:27and there's just an enormous queue out there. I mean, ten years ago,
0:11:27 > 0:11:31the idea of people paying to come in here for food, local food?
0:11:31 > 0:11:33Well, it just would never happen.
0:11:33 > 0:11:36But to me, it's a real sign of how people's interest
0:11:36 > 0:11:40all around the country is growing in local food.
0:11:40 > 0:11:42And long may it continue.
0:11:45 > 0:11:48- You see, they weren't educated, were they?- Well, I know what it is!
0:11:48 > 0:11:51- Do you?- It must be a curd cheesecake. - No, it isn't!
0:11:51 > 0:11:53- He knows all about fish, you see, so...- What is it?
0:11:53 > 0:11:55- It isn't a cheese at all! - Yeah, but it's made
0:11:55 > 0:11:59- with separated milk, isn't it?- Yeah. You know when...the first milking?
0:11:59 > 0:12:02- Curds and whey?- Oh, good, you know that bit!- Yeah.
0:12:02 > 0:12:04- Well, a lot of people don't, but it's the curd.- Yeah.
0:12:04 > 0:12:08- And then, you've got the eggs and the...- Yeah, proper cheesecake,
0:12:08 > 0:12:11- not that sort of American stuff, all sweet...- No.
0:12:11 > 0:12:14It's sensational. It's got lots of currants in it.
0:12:14 > 0:12:18Um, it's got a slightly cheesy flavour.
0:12:18 > 0:12:19It's really good!
0:12:22 > 0:12:25'Yorkshire people certainly know how to put you in your place.
0:12:25 > 0:12:28'Anyway, into a bowl for the curd tart, sugar and butter,
0:12:28 > 0:12:31'cream together with a wooden spoon, then add some eggs
0:12:31 > 0:12:34'and then some breadcrumbs, just to thicken it a little
0:12:34 > 0:12:38'and, as it's Yorkshire, to make your money go further!
0:12:38 > 0:12:42'A few rasps of nutmeg and, finally, a good handful of currants.
0:12:44 > 0:12:46'I think it's the currants and the nutmeg
0:12:46 > 0:12:47'that makes the tart so special.'
0:12:49 > 0:12:51And now, the curds.
0:12:51 > 0:12:53Well, Irene was saying at that food festival at Leyburn
0:12:53 > 0:12:57that using curds from cheesemaking is so important.
0:12:57 > 0:13:00But you're not going to be able to get hold of pure curds,
0:13:00 > 0:13:04and cottage cheese is so similar that that's what I'm using.
0:13:06 > 0:13:08'Well, I've just baked a pastry case blind.
0:13:08 > 0:13:12'You know, with grease-proof paper and beans to keep the sides up.'
0:13:12 > 0:13:16So that goes in the oven for about 20 minutes.
0:13:16 > 0:13:19Now, I have to say, it's the first time
0:13:19 > 0:13:23I ever tasted curd cheese tart at the Leyburn Food Festival,
0:13:23 > 0:13:26but also, it's the first time I've ever cooked it,
0:13:26 > 0:13:28so, fingers crossed.
0:13:28 > 0:13:30'Well, it looks all right to me,
0:13:30 > 0:13:34'but I'm sure Irene would find something to say about it.
0:13:34 > 0:13:37'Apparently, the tart goes way back to the 13th century
0:13:37 > 0:13:40'and it was popular all over the country,
0:13:40 > 0:13:43'and traditionally served at Whitsun and Christmas.
0:13:43 > 0:13:45'But now, it's only to be found in Yorkshire.'
0:13:47 > 0:13:49Well, I've just come out of the festival
0:13:49 > 0:13:52and it's very heartening, because most of the producers in there
0:13:52 > 0:13:54are united in a real belief in what they're doing.
0:13:54 > 0:13:56Sadly, there's one or two people
0:13:56 > 0:13:59that are clearly just buying the produce in the local wholesalers,
0:13:59 > 0:14:01putting a country stamp on it
0:14:01 > 0:14:03and flogging it as if it's farmhouse produce.
0:14:03 > 0:14:06But I think the public have got a nose for that sort of thing.
0:14:06 > 0:14:09I think they can sniff out the impostors!
0:14:09 > 0:14:12And that's really important for the future of festivals like this
0:14:12 > 0:14:14and farmers' markets.
0:14:19 > 0:14:22'Farmers' markets are still in their infancy, but already,
0:14:22 > 0:14:25'they're a lifeline to many small producers.
0:14:25 > 0:14:27'About three years ago,
0:14:27 > 0:14:31'Katrina Palmer and her partner Steve took over
0:14:31 > 0:14:36'a lovely 200-year-old walled garden near Richmond in North Yorkshire.
0:14:36 > 0:14:38'The garden had stood derelict for years
0:14:38 > 0:14:43'until they took charge of it and began growing organic vegetables.
0:14:43 > 0:14:45'And what a perfect haven for Chalky!
0:14:45 > 0:14:48'It was just like being in Mr McGregor's garden.'
0:14:48 > 0:14:52- How fertile is the soil, then? It looks very fertile.- It's fantastic.
0:14:52 > 0:14:55No problem with it. It just grows and grows stuff. It's fantastic.
0:14:55 > 0:14:59When it's in full production, you can see how green and healthy it is.
0:14:59 > 0:15:02- What was it like when you first got here?- It was completely overgrown.
0:15:02 > 0:15:05I mean, it had been derelict for almost ten years.
0:15:05 > 0:15:08So you can imagine the amount of weeds that were in here.
0:15:08 > 0:15:10But it's a bit of responsibility as well.
0:15:10 > 0:15:13You sort of feel a bit overwhelmed sometimes, but it's fantastic
0:15:13 > 0:15:15when you're picking something and taking it to the market
0:15:15 > 0:15:18and when you get the people saying, "That tastes fantastic,"
0:15:18 > 0:15:20that's the best thing, and they come back again and again.
0:15:20 > 0:15:24Do the people around here remember it like it used to be, then?
0:15:24 > 0:15:26Yeah, they did, we had an open day last summer
0:15:26 > 0:15:28- and the first lady that walked through the gates...- Yeah.
0:15:28 > 0:15:31..was someone who used to live in the house, and her father
0:15:31 > 0:15:36had planted the orchard, like, 50 years ago, so she came, and we often
0:15:36 > 0:15:40get comments from people who say they remember it from a long time ago.
0:15:40 > 0:15:42Do you think people more understand about pulling stuff
0:15:42 > 0:15:44- straight out off the ground? - Definitely. So often,
0:15:44 > 0:15:47at the markets, people say, "Oh, look, dirty carrots!"
0:15:47 > 0:15:49They go, "Oh, that's just like my grandma used to have,"
0:15:49 > 0:15:52or something like that, cos that's what they associate it with,
0:15:52 > 0:15:54with it being old-fashioned, good-quality vegetables.
0:15:56 > 0:16:00'I don't know whether it was the loveliness of that garden,
0:16:00 > 0:16:03'but those organic leeks tasted hotter
0:16:03 > 0:16:07'and more peppery than any leeks I'd ever tasted before.
0:16:07 > 0:16:10'Katrina and Steve turn them into leek broth.
0:16:10 > 0:16:14'They simmer carrots and onions and vegetable stock together,
0:16:14 > 0:16:17'then they add lots of leeks and parsley
0:16:17 > 0:16:20'and whizz it all up and put it in jars.'
0:16:20 > 0:16:25But the thing that, actually, that really we were enjoying that day
0:16:25 > 0:16:29was that it was full of rabbits! It was like Mr McGregor's garden
0:16:29 > 0:16:32in Beatrix Potter and Chalky was just going mad, you know,
0:16:32 > 0:16:35and he finally cornered a rabbit
0:16:35 > 0:16:38in the greenhouse, but I suppose he might be getting a bit old,
0:16:38 > 0:16:39but the rabbit just hopped out
0:16:39 > 0:16:43while he was looking the other way and he got away, thank goodness!
0:16:43 > 0:16:46Well, Katrina and Steve make 12 litres of their leek broth
0:16:46 > 0:16:48every week and sell it at the local farmers' market,
0:16:48 > 0:16:52but if you're asking me for a really special vegetable soup
0:16:52 > 0:16:56to celebrate that walled garden, it would have to be soupe au pistou.
0:16:56 > 0:17:00That comes from Nice and it's got lots and lots of vegetables,
0:17:00 > 0:17:02all very small and cut up,
0:17:02 > 0:17:05so it looks really attractive, but the really important thing
0:17:05 > 0:17:08is pistou, which you stir into the soup right at the end,
0:17:08 > 0:17:12and it gives it a really vibrant flavour of basil.
0:17:12 > 0:17:15But first, I need to cook some soaked haricot beans.
0:17:15 > 0:17:20So I put them in the saucepan, with plenty of water,
0:17:20 > 0:17:23and a large bouquet garni and some garlic
0:17:23 > 0:17:26and that needs to be cooked for about 30 minutes.
0:17:27 > 0:17:31Now, I'm just going to sweat off some vegetables with some olive oil.
0:17:31 > 0:17:35Um, and the reason for doing that is just to bring out the flavour a bit,
0:17:35 > 0:17:39make them a bit sweet, just gives the soup an extra dimension.
0:17:39 > 0:17:41So first of all some onion.
0:17:41 > 0:17:45And then, some leek. And finally, some carrots.
0:17:46 > 0:17:49So just sweat those off for about four or five minutes.
0:17:51 > 0:17:55And now to add the rest of them. First of all, some green beans.
0:17:57 > 0:17:58And next, some potatoes,
0:17:58 > 0:18:01which I've cut up into quite a neat little dice.
0:18:02 > 0:18:04Next, some courgettes. They're going in
0:18:04 > 0:18:07at the same time as the potato, but it doesn't matter,
0:18:07 > 0:18:10cos all the vegetables are slightly overcooked in the soup.
0:18:12 > 0:18:14And next, I've got quite a lot of tomato,
0:18:14 > 0:18:17which I've peeled and de-seeded and chopped up.
0:18:19 > 0:18:23Now, my haricot beans. I'm adding the cooking liquor from the beans,
0:18:23 > 0:18:25cos there's lots of flavour in there.
0:18:25 > 0:18:29Just pour those in, but I just keep back the bouquet garni.
0:18:30 > 0:18:33'Well, the final ingredients to go in there are just some garden peas.
0:18:33 > 0:18:36'They go in last, cos they take the minimum time to cook.
0:18:36 > 0:18:39'And then some pasta, and I just break up spaghetti,
0:18:39 > 0:18:42'so there's little pieces in the soup.'
0:18:42 > 0:18:46Now for the pistou. First of all, some tomato.
0:18:46 > 0:18:48And quite a lot of garlic.
0:18:48 > 0:18:50And some Parmesan.
0:18:50 > 0:18:53Now, you can see there's a lot of similarity
0:18:53 > 0:18:57between pistou and the Genoese pesto. The only difference being
0:18:57 > 0:19:00that, um, pesto has pine nuts and pistou doesn't.
0:19:00 > 0:19:05So just put all that basil in there. Don't even worry about the stalks.
0:19:05 > 0:19:07So we're ready to go.
0:19:07 > 0:19:10'And this is an occasion to use the very best olive oil,
0:19:10 > 0:19:12'extra virgin, of course.
0:19:12 > 0:19:15'I always think basil tastes much better raw than cooked.'
0:19:17 > 0:19:20Oh, that's heavenly! Really lovely!
0:19:20 > 0:19:24Oh, we now add that into the soup.
0:19:24 > 0:19:27And without this, it would just be minestrone,
0:19:27 > 0:19:30but, with this, it's soupe au pistou.
0:19:39 > 0:19:42Well, I have to say, as a way of summing up
0:19:42 > 0:19:46all those vegetables in that great garden, this cannot be beaten.
0:19:46 > 0:19:49And if you never make any other dish in this whole series,
0:19:49 > 0:19:51you've got to make this one.
0:19:57 > 0:20:00As always, great stuff from Rick. And it's a fantastic time of year
0:20:00 > 0:20:03for soups, with different varieties of vegetables in the garden.
0:20:03 > 0:20:06- I'm sure you've got a few?- A lot! - Masses! And I have got a lot.
0:20:06 > 0:20:08This is a lot of stuff from my garden.
0:20:08 > 0:20:12These are from my garden, tomatoes here, and a vast selection as well.
0:20:12 > 0:20:15We've got sungella, gardener's delight, sweet millions,
0:20:15 > 0:20:19moneymakers, little plum romas there, all different types.
0:20:19 > 0:20:21I thought I'd do a really quick soup, like a four-minute soup.
0:20:21 > 0:20:24- Really quick.- Right, sharpish. - So I better get on.
0:20:24 > 0:20:26- You want to have a taste of a couple of these.- Absolutely.
0:20:26 > 0:20:29So we're going to use a variety of different ones, really,
0:20:29 > 0:20:31- up to you which ones. - Oh, they're good!
0:20:31 > 0:20:35But we use a little bit of cherry as well. These little moneymaker ones.
0:20:35 > 0:20:38- You can't buy tomatoes that taste like that, can you?- I don't think so.
0:20:38 > 0:20:41To me, there's nothing better than going to the greenhouse
0:20:41 > 0:20:43and getting fresh tomatoes and that sort of stuff.
0:20:43 > 0:20:46- The flavour's just second to none.- Yeah.
0:20:46 > 0:20:49And they're so simple to grow, aren't they? That's the key to them.
0:20:49 > 0:20:51So, literally, straight in a pan like that.
0:20:51 > 0:20:53We're going to fry these off and roast those,
0:20:53 > 0:20:55- as a little garnish to go with my soup.- Right.
0:20:55 > 0:20:58A very hot pan, that's what we need for soup,
0:20:58 > 0:21:00and we just cut the tomatoes straight in half...
0:21:02 > 0:21:05..and throw them straight in a pan with some olive oil.
0:21:05 > 0:21:08- So there's no onion going in here whatsoever.- Just tomatoes.
0:21:08 > 0:21:11I'm going to put a little bit of garlic in there.
0:21:11 > 0:21:12And that's about it, really.
0:21:14 > 0:21:15There you go. They go straight in.
0:21:15 > 0:21:18I don't know what the boys think over there, but I am a great lover
0:21:18 > 0:21:21of soups, but also, people always make the assumption that soup
0:21:21 > 0:21:25should just be a load of vegetables thrown in a pan and boiled.
0:21:25 > 0:21:27It has to boil for a certain amount of time.
0:21:27 > 0:21:30It's very important that you don't just put loads of stuff in a pan
0:21:30 > 0:21:31and just boil it.
0:21:31 > 0:21:33Everything starts to deteriorate.
0:21:33 > 0:21:36You know, you wouldn't boil, er,
0:21:36 > 0:21:38cauliflower and broccoli for 30 minutes,
0:21:38 > 0:21:40so why would you do it in a soup?
0:21:40 > 0:21:42But some people do. You may as well drink the liquid
0:21:42 > 0:21:44- and throw away the...- Exactly!
0:21:44 > 0:21:46- Exactly.- All the flavour is in the liquid.
0:21:46 > 0:21:49- It's amazing.- So a little garlic in there. I'll just start that.
0:21:49 > 0:21:52And a touch of tomato puree, just for colour, that's all you'll do.
0:21:52 > 0:21:53With soups in the summer,
0:21:53 > 0:21:57do you find it harder to sort of sell it to people as an idea?
0:21:57 > 0:22:01I think, well, if you see the speed at which this thing cooks,
0:22:01 > 0:22:03you know, a very hot pan, you almost get this char-ness
0:22:03 > 0:22:08on the, er, tomatoes, then people will actually give it a go, I think.
0:22:08 > 0:22:12- The idea is, make things as simple as possible.- Yeah.
0:22:12 > 0:22:14In we go with that, a little bit of chicken stock.
0:22:14 > 0:22:17You can use, of course, vegetable stock if you wanted.
0:22:17 > 0:22:20A little bit of chicken stock, brought to the boil.
0:22:20 > 0:22:23And we'll just mash these down. That's all we're going to do
0:22:23 > 0:22:25with these ones. It doesn't take very long.
0:22:25 > 0:22:28Take about sort of two minutes, that's it.
0:22:28 > 0:22:32- You're not joking, this is quick, isn't it?- Exactly, very, very quick!
0:22:32 > 0:22:34When you started, I remember first watching you on TV,
0:22:34 > 0:22:36it was Scrapheap Challenge?
0:22:36 > 0:22:38Yeah, I was still serving in the Army at the time.
0:22:38 > 0:22:41I went along for the very first series ever, that was back in '98.
0:22:41 > 0:22:44It was a fantastic show. I think it is a fantastic show.
0:22:44 > 0:22:46It's kind of like, you go around this...
0:22:46 > 0:22:49You kind of make a hovercraft out of a supermarket trolley
0:22:49 > 0:22:52- and a dishwasher?- And it is that ridiculous, isn't it?- Yeah!
0:22:52 > 0:22:54But I think the British love it,
0:22:54 > 0:22:57- because it's that sort of garden-shed invention.- Yeah.
0:22:57 > 0:23:00And the ideas people come up with, you're never sure what'll happen,
0:23:00 > 0:23:02and somehow, it always gets pulled off.
0:23:02 > 0:23:04Because it is only a day building.
0:23:04 > 0:23:06People ask "Do you get more than a day?"
0:23:06 > 0:23:08- No, it's a day building. - Were you into this because of...
0:23:08 > 0:23:10When you were a kid, you used to take things apart
0:23:10 > 0:23:13- and put them back together? - I used to take things apart.
0:23:13 > 0:23:15Putting them back together was never my strong suit.
0:23:15 > 0:23:18- A load of bits left over?- We've still got them back where my mum is.
0:23:18 > 0:23:21There's sort of a garage full of bits that I've got left over.
0:23:21 > 0:23:23They'll be very useful one day, you don't want to throw it away.
0:23:23 > 0:23:26But I think if you're prepared to experiment, then you learn.
0:23:26 > 0:23:28I suppose being an engineer in the Army helped,
0:23:28 > 0:23:30particularly doing stuff like that.
0:23:30 > 0:23:32Spur of the moment, think on your feet kind of stuff.
0:23:32 > 0:23:34The beauty about being in the Army, you are used
0:23:34 > 0:23:36to getting things done on time.
0:23:36 > 0:23:37It's too easy for your day to disappear.
0:23:37 > 0:23:39Four minutes, you can have a soup done,
0:23:39 > 0:23:41cos you're focused on getting it done.
0:23:41 > 0:23:44The Army says, "No good you turning up to the war two days late."
0:23:44 > 0:23:47It's that sort of a mindset. So you have to get things done properly.
0:23:47 > 0:23:50Yeah. And that led you on from there
0:23:50 > 0:23:53to producing your own stuff on this farm.
0:23:53 > 0:23:57What I mean by that is you actually make your own...
0:23:57 > 0:23:59power and stuff like that.
0:23:59 > 0:24:02It's this incredible system that you've got down there.
0:24:02 > 0:24:04I've been reading this new book that you've got.
0:24:04 > 0:24:08You've got your own ovens that you build, and smokeries.
0:24:08 > 0:24:11It's amazing, because we have been doing it for a long time now.
0:24:11 > 0:24:13The whole idea of being self-sufficient.
0:24:13 > 0:24:16You can't do it all the time, we're not completely self-sufficient.
0:24:16 > 0:24:18But why not make your own electricity?
0:24:18 > 0:24:19I don't like paying electricity bills.
0:24:19 > 0:24:22But understanding it is the difficult part.
0:24:22 > 0:24:24When we wrote the book, it was all about explaining to people
0:24:24 > 0:24:26so they could actually get their
0:24:26 > 0:24:27head around what has to be done.
0:24:27 > 0:24:29And it's a matter of having a go.
0:24:29 > 0:24:31I hear excuses, but no real good reasons not to do it.
0:24:31 > 0:24:33You don't need a smallholding.
0:24:33 > 0:24:34I'd kind of love to have a go,
0:24:34 > 0:24:36but I am not very good with technology.
0:24:36 > 0:24:37While we were away
0:24:37 > 0:24:39on our five weeks' break,
0:24:39 > 0:24:41the only bit of technology
0:24:41 > 0:24:43that I bought was an iPod.
0:24:43 > 0:24:44And I went in the shop and they said,
0:24:44 > 0:24:46"How many songs have you got?"
0:24:46 > 0:24:49They've got 16,000, 20,000, 50,000, all that sort of stuff.
0:24:49 > 0:24:51I've got eight.
0:24:51 > 0:24:52LAUGHTER
0:24:52 > 0:24:54Keep wiping them off. I'm not good with technology.
0:24:54 > 0:24:56But the fascinating thing about the book is,
0:24:56 > 0:24:58it's almost going back to how it was before, isn't it?
0:24:58 > 0:25:01Although you've got modern things in there...
0:25:01 > 0:25:03When we were writing it, I was doing MasterChef at the time.
0:25:03 > 0:25:06And James, my son, who co-wrote it with me,
0:25:06 > 0:25:07he ended up putting a lot of it on paper.
0:25:07 > 0:25:10And the technology has to be understandable.
0:25:10 > 0:25:11You have to get your head around it.
0:25:11 > 0:25:14There's such a breadth of knowledge we've picked up over the years.
0:25:14 > 0:25:16Cos this isn't new to us.
0:25:16 > 0:25:19As a family, we have been growing our own food, doing our own cooking
0:25:19 > 0:25:20and thoroughly enjoying it for years.
0:25:20 > 0:25:24I have to say, I did stop at the old toilet that you've got there.
0:25:24 > 0:25:27It's a lovely place to go to read the paper.
0:25:27 > 0:25:28LAUGHTER
0:25:28 > 0:25:29I like the idea...
0:25:29 > 0:25:32You've got to put a handful of sawdust in afterwards
0:25:32 > 0:25:35- and close the lid quickly.- Yeah.
0:25:35 > 0:25:36LAUGHTER
0:25:36 > 0:25:38There was one instance when one chap was using it.
0:25:38 > 0:25:42If you don't close the lid, you don't know what'll go in there. He was sitting down.
0:25:42 > 0:25:45A compost toilet. Sat down, and a bird flew up between his legs.
0:25:45 > 0:25:46LAUGHTER
0:25:46 > 0:25:49Steve's only comment at the time was he was really glad
0:25:49 > 0:25:50he was sitting on the toilet.
0:25:50 > 0:25:53So, yeah, it is good to stop things going in there.
0:25:53 > 0:25:55Brilliant.
0:25:55 > 0:25:58And this farm itself, you are going to open it to the public?
0:25:58 > 0:26:01- This is...brave! - No, we've been running courses there.
0:26:01 > 0:26:04But we are starting to do a bit more catering.
0:26:04 > 0:26:07Well, we've got a love of food down at our end.
0:26:07 > 0:26:08The idea of sharing it with people...
0:26:08 > 0:26:11When people come on our course over the past five years,
0:26:11 > 0:26:12we feed them anyway.
0:26:12 > 0:26:15- Now I think they're expecting more. - Well, I think so!
0:26:15 > 0:26:17Because of your experiences from MasterChef, as well.
0:26:17 > 0:26:20- Well done, by the way. - Thank you. It was great fun.
0:26:20 > 0:26:23Before that, you were an enthusiastic cook.
0:26:23 > 0:26:25Didn't you used to go and work in restaurants?
0:26:25 > 0:26:28I did MasterChef cos I wanted to have a chance in the kitchen.
0:26:28 > 0:26:29Not the high-pressured job they talk about.
0:26:29 > 0:26:32But since completing filming, which was done in February,
0:26:32 > 0:26:35I actually work as a sous-chef in a local restaurant.
0:26:35 > 0:26:38- Just purely because you get the buzz. - Because you wanted to?
0:26:38 > 0:26:41Yeah. And I learn more. You know, working in a restaurant.
0:26:41 > 0:26:43And Brett, who owns the restaurant,
0:26:43 > 0:26:46he made me wash the dishes to begin with as a KP,
0:26:46 > 0:26:48but once you learn your way around, it is an awesome experience.
0:26:48 > 0:26:50It is where everybody starts. I started on pot wash.
0:26:50 > 0:26:53I don't know about the guys over there...
0:26:53 > 0:26:55- I'm quite good at washing... - We all do it.- Yeah.
0:26:55 > 0:26:57I am quite good at it, as well.
0:26:57 > 0:27:01Well, Danny, you can wash that butter pan that you ruined before.
0:27:01 > 0:27:02I think there's no hope for that.
0:27:02 > 0:27:06- That's in the bin. - We can recycle it.
0:27:06 > 0:27:08So, you've got a little cream of tomato soup.
0:27:08 > 0:27:10Nice and quick and simple. Just a little bit of sugar
0:27:10 > 0:27:12gone in there, just to flavour the tomatoes, as well.
0:27:12 > 0:27:15I don't know whether the chefs over there put a bit of sugar in?
0:27:15 > 0:27:18Yes, sometimes balsamic vinegar, as well.
0:27:18 > 0:27:19A touch of double cream over the top.
0:27:19 > 0:27:21A little bit of olive oil.
0:27:21 > 0:27:23- It looks summery, doesn't it? - Well, I think it is.
0:27:23 > 0:27:26You eat with your eyes. But, also, you mentioned that soup at the top,
0:27:26 > 0:27:29if you can cook stuff like this in literally, what,
0:27:29 > 0:27:32five minutes, from start to finish,
0:27:32 > 0:27:34it is actually very simple.
0:27:34 > 0:27:36A little bit of basil on at the end.
0:27:36 > 0:27:38- Wow!- And there you have it. - Well done.
0:27:38 > 0:27:40Simple little cream of tomato soup.
0:27:40 > 0:27:43And we've got a little bit of bread to go with it. It's very quick.
0:27:43 > 0:27:46- Fresh basil. - Fresh tomatoes from the garden.
0:27:46 > 0:27:49It's a huge difference, isn't it?
0:27:49 > 0:27:50- That's good.- Happy with that?- Yeah.
0:27:50 > 0:27:53You've got recipes in the book, haven't you?
0:27:53 > 0:27:54Well, it's more kitchencraft.
0:27:54 > 0:27:57We are making bread, making cheese, etc. It's good.
0:27:57 > 0:27:58That's really tasty.
0:28:03 > 0:28:05Growing your own tomatoes is easier than you think.
0:28:05 > 0:28:08If you haven't done it this year, then have a go next year.
0:28:08 > 0:28:11They taste fantastic. If you'd like to try cooking
0:28:11 > 0:28:13any of the studio recipes you've seen on today's show,
0:28:13 > 0:28:16all of those recipes are just a click away
0:28:16 > 0:28:17at bbc.co.uk/recipes
0:28:17 > 0:28:20Now, today, we're looking back at some of the best cooking
0:28:20 > 0:28:22from the Saturday Kitchen recipe book.
0:28:22 > 0:28:23And now it's time to go back to
0:28:23 > 0:28:25an early episode of Saturday Kitchen,
0:28:25 > 0:28:27but do not adjust your set, because Martin Blunos
0:28:27 > 0:28:30really is wearing one of the brightest pink shirts
0:28:30 > 0:28:31you are ever going to see.
0:28:31 > 0:28:34Martin Blunos, I have to say, you are a genius.
0:28:34 > 0:28:35Cos it's simple cooking
0:28:35 > 0:28:38you turn into this just amazing tasting dish.
0:28:38 > 0:28:41Well, I think the thing is that's the way we are trained
0:28:41 > 0:28:42and the way we eat now.
0:28:42 > 0:28:45It is more about flavour and sourcing the right ingredients
0:28:45 > 0:28:48- and good ingredients. - Great ingredients. What you are going to cook?
0:28:48 > 0:28:50We've got the chicken livers. They are super fresh.
0:28:50 > 0:28:52You can get these from the butcher's.
0:28:52 > 0:28:53Most of them are selling fresh livers now.
0:28:53 > 0:28:55You can buy frozen, but buy fresh.
0:28:55 > 0:28:57They do deteriorate on freezing. They break down.
0:28:57 > 0:29:00The rest of the ingredients, we've got a little bit of butter.
0:29:00 > 0:29:04A little bit of butter. We've got the sherry. And that gives a richness.
0:29:04 > 0:29:06We've got peas, we've got a little bit of English mustard,
0:29:06 > 0:29:09shallots, garlic, nutmeg to flavour,
0:29:09 > 0:29:10the spinach, which goes with it.
0:29:10 > 0:29:13So, it is seared chicken livers with spinach, peas and sherry.
0:29:13 > 0:29:16- Right, first thing...- What it is, I am going to show you this, actually.
0:29:16 > 0:29:19These are livers that haven't been trimmed.
0:29:19 > 0:29:21That is a trimmed liver.
0:29:21 > 0:29:23So you can see, what I've taken away, or what I will take away,
0:29:23 > 0:29:25is this white bit here.
0:29:25 > 0:29:27This is the sort of fibres and the sinews.
0:29:27 > 0:29:29If you buy them with that already cut out,
0:29:29 > 0:29:31you tend to find that the livers start to break down.
0:29:31 > 0:29:33So buy them fresh and whole. You can trim that off.
0:29:33 > 0:29:36Also, if there is any green on there, that's the bitter part.
0:29:36 > 0:29:38That's the gall sack. So that will really be bitter.
0:29:38 > 0:29:39Take that out as well.
0:29:39 > 0:29:40So I will trim that.
0:29:40 > 0:29:42While I do that, if you could...
0:29:42 > 0:29:44I knew I'd have to do something.
0:29:44 > 0:29:46I've got the shallots and garlic.
0:29:46 > 0:29:48If you can chop those up nice and fine for me.
0:29:48 > 0:29:50- We'll pop those into... - Diarmuid should be doing this.
0:29:50 > 0:29:54He spent eight weeks in the kitchen, he has got to chop something.
0:29:54 > 0:29:56LAUGHTER
0:29:56 > 0:29:57That is it. If you take this away.
0:29:57 > 0:29:59And there is that little sinew.
0:29:59 > 0:30:01And if you leave the sinew in, it goes tough.
0:30:01 > 0:30:03It's goes chewy, very chewy.
0:30:03 > 0:30:04So trim that away
0:30:04 > 0:30:06and there are all your tubes and pipes there.
0:30:06 > 0:30:09Just get rid of that and you get a lovely, clean a bit of liver.
0:30:09 > 0:30:10What do you think of that, Nicola?
0:30:10 > 0:30:12LAUGHTER
0:30:12 > 0:30:14It is a good job she didn't go out last night!
0:30:14 > 0:30:16I mean, it sounds worse than it is.
0:30:16 > 0:30:17You clean them up, they are really nice.
0:30:17 > 0:30:19They are sweet, they are very good for you.
0:30:19 > 0:30:22I think the secret with this is don't overcook them.
0:30:22 > 0:30:24A lot of people are put off by the bitterness.
0:30:24 > 0:30:27It can get there even if you overcook it.
0:30:27 > 0:30:28That's right, yeah.
0:30:28 > 0:30:31I think they tend to go very grainy and dry, as well.
0:30:31 > 0:30:33So I've seasoned these up
0:30:33 > 0:30:35with a nice bit of salt and pepper.
0:30:35 > 0:30:37Again, season them right at the last moment,
0:30:37 > 0:30:40because the salt will actually cook the flesh,
0:30:40 > 0:30:42because it is very, very delicate.
0:30:42 > 0:30:44So we've put in a bit of oil in here.
0:30:44 > 0:30:46Just ordinary olive oil, nothing fancy, because if you
0:30:46 > 0:30:50put in a good oil, what happens is you burn off all the flavour.
0:30:50 > 0:30:52Take a bit of our butter, just going to pop that in.
0:30:52 > 0:30:54Butter. Now, this accent...
0:30:54 > 0:30:57What is all that about? Because you don't come from Somerset, do you?
0:30:57 > 0:30:59- Your parents are Latvian, aren't they?- That's right.
0:30:59 > 0:31:01I am second-generation Latvian,
0:31:01 > 0:31:04but I was born in a little place called Peasedown St John,
0:31:04 > 0:31:06just outside Bath. There you go.
0:31:06 > 0:31:09You see, that's just melted down.
0:31:09 > 0:31:11Going to pop that in to fry off.
0:31:11 > 0:31:15The reason I am putting oil and butter is that oil gives us heat,
0:31:15 > 0:31:17butter gives us flavour.
0:31:18 > 0:31:21I'll wash my hands.
0:31:21 > 0:31:24You are obviously from Bath. That's obviously...
0:31:24 > 0:31:27The Lygon Arms is where you achieved your two Michelin Stars?
0:31:27 > 0:31:30No, no. My first restaurant was in Bristol. Myself and my wife,
0:31:30 > 0:31:32we moved out of London, sold our properties,
0:31:32 > 0:31:34bought a restaurant and that was where we got two stars.
0:31:34 > 0:31:37That was back in '88, '89.
0:31:37 > 0:31:38And getting two Michelin Stars...
0:31:38 > 0:31:40most chefs aspire to get just one.
0:31:40 > 0:31:43Then obviously the top accolade is three.
0:31:43 > 0:31:45Two is incredibly difficult to get.
0:31:45 > 0:31:48I think what it was is, we were so worried about losing one,
0:31:48 > 0:31:50that I think you just consolidate.
0:31:50 > 0:31:51LAUGHTER
0:31:51 > 0:31:54You know what I mean? And it's down to consistency.
0:31:54 > 0:31:56So it's how consistent you are.
0:31:56 > 0:31:58Because you can have good days and bad days.
0:31:58 > 0:32:00But if you're paying top dollar for something...
0:32:00 > 0:32:02It's like going to the theatre.
0:32:02 > 0:32:03You pay top money and...
0:32:03 > 0:32:05Consistency is the key.
0:32:05 > 0:32:08Not to have chefs that only last eight weeks in the kitchen...
0:32:08 > 0:32:09LAUGHTER
0:32:09 > 0:32:12- Then what are they going to do? Become a gardener.- Exactly!
0:32:12 > 0:32:14Precisely. There you go.
0:32:14 > 0:32:17Look at him. He's not done very well, has he?
0:32:18 > 0:32:19Right, I've just fried those off.
0:32:19 > 0:32:21They've got a bit of colour, just turn them.
0:32:21 > 0:32:23If you can chuck those onions and garlic in.
0:32:23 > 0:32:25That bit of shallot and garlic
0:32:25 > 0:32:27isn't going to soften up too much.
0:32:27 > 0:32:29It'll keep a bit of bite and crispiness.
0:32:29 > 0:32:31It's also going to let the flavour into it. OK?
0:32:31 > 0:32:34Now, what I am going to do now is here I have a bit of mustard.
0:32:34 > 0:32:35This is English mustard.
0:32:35 > 0:32:38I find that English mustard has got a nice bit of kick to it.
0:32:38 > 0:32:40Gives a bit more spice to it.
0:32:40 > 0:32:42So we're going to put a bit of that in.
0:32:42 > 0:32:46So, Latvia. What is the traditional dish over there?
0:32:46 > 0:32:49- It's not cabbage, is it?- No.
0:32:49 > 0:32:51- Beetroots.- Beetroot, that's the one.
0:32:51 > 0:32:53I knew it was something like that.
0:32:53 > 0:32:55It's Eastern European, and I call it "peasant food".
0:32:55 > 0:32:57But when I say that, my mum gives me a clip round the ear.
0:32:57 > 0:33:00She's like, "I'm not a peasant." I say, I don't mean it that way.
0:33:00 > 0:33:03It's like from your neck of the woods, it's great, wholesome food.
0:33:03 > 0:33:06Don't call northerners peasants. I tell you what, you'll get lynched.
0:33:06 > 0:33:08LAUGHTER No, but you know what I mean?
0:33:08 > 0:33:12- It's that wholesome, real food, about taste, and that's what it is. - Home cooking.
0:33:12 > 0:33:13Yeah, that's right.
0:33:13 > 0:33:16Um, and I think classically, I think it was a lot of one-pot cookery.
0:33:16 > 0:33:18- Yes.- Bung it in a pot, they go off and do their work
0:33:18 > 0:33:21and come home and there's a hearty dish waiting for them.
0:33:21 > 0:33:23- Right.- The mustard's gone in.- Yes.
0:33:23 > 0:33:25- Now I'm going to pop the sherry in. - Yes.
0:33:25 > 0:33:26And this is a real good sweet sherry.
0:33:26 > 0:33:28The reason you use sweet sherry is because
0:33:28 > 0:33:32you want it to reduce down and give you a nice little bit of glaze.
0:33:32 > 0:33:34That's that sweetness from the sherry.
0:33:34 > 0:33:37We're burning off the alcohol, alcohol is horrible, hard and bitter.
0:33:37 > 0:33:39Get rid of that, that will be gone.
0:33:39 > 0:33:41- Flames look a bit like your shirt there.- What?
0:33:41 > 0:33:43- What are you trying to say? - I'm not trying to say that.
0:33:43 > 0:33:46You know, obviously your wife dressed you this morning.
0:33:46 > 0:33:48LAUGHTER
0:33:48 > 0:33:52- Real men wear pink.- No, it's not pink! It's fresh raspberry.
0:33:52 > 0:33:55- That's what your wife told you. - Yeah. OK.
0:33:55 > 0:33:57Now, I'm going to lift these livers out.
0:33:57 > 0:34:00- OK? Now, they're just coming out of that...- Pink raspberries. - Pink raspberries.
0:34:00 > 0:34:01LAUGHTER
0:34:01 > 0:34:04- Mind you, Diarmuid's got it on as well.- Yeah. That's right. Right.
0:34:04 > 0:34:07- Slight difference in the shirt. - They're resting now.
0:34:07 > 0:34:10- I've got the juices that are left. I'll pop it into that spinach.- Yes.
0:34:10 > 0:34:12Now this spinach, we're going to wilt it down, so...
0:34:12 > 0:34:14Just a little bit of baby spinach?
0:34:14 > 0:34:16Little bit of baby spinach, already washed and bagged,
0:34:16 > 0:34:18- and I've got a little bit of water here.- Yes.
0:34:18 > 0:34:21A bit of water in, and that water's going to turn to steam.
0:34:21 > 0:34:24What happens with that steam is it softens the spinach up much quicker.
0:34:24 > 0:34:26Also, a nice little bit of,
0:34:26 > 0:34:29yeah, if you could pop that lemon in half for me, that would be great.
0:34:29 > 0:34:30Plenty of nutmeg on there,
0:34:30 > 0:34:35because that's a great accompaniment with the spinach and with the liver.
0:34:35 > 0:34:37You're also going to serve, well, you've got potatoes over there.
0:34:37 > 0:34:41- I've got the potatoes. I want you to crush those up for me. - There you go.
0:34:41 > 0:34:42These are just boiled, boiled and drained,
0:34:42 > 0:34:46crush them with the back of the spoon, bit of salt and pepper and then do a little bed. OK?
0:34:46 > 0:34:50- These are just new potatoes in their skins, yes? - Yes, in their skins.- Lovely.
0:34:50 > 0:34:53Boiled in a little bit of saltwater, and then well drained.
0:34:53 > 0:34:56- You see...- Also you put the peas in, these are just frozen peas, or..?
0:34:56 > 0:34:57They're frozen peas. I mean,
0:34:57 > 0:35:01you can use fresh, but frozen peas are produced and packed,
0:35:01 > 0:35:04um, pretty much within, I think is it six hours, or four hours?
0:35:04 > 0:35:06Less than that, mate. I used to be brought up on a farm,
0:35:06 > 0:35:09they used to come and take our peas on the night and by sort of...
0:35:09 > 0:35:12used to start picking them about two o'clock in the morning.
0:35:12 > 0:35:14By six o'clock, they'd all gone.
0:35:14 > 0:35:16- Really?- Yes, all done, in a bag.- Yes. - Frozen on the field.
0:35:16 > 0:35:19You can't really get fresher, if you think about it,
0:35:19 > 0:35:21because, um, you know...
0:35:21 > 0:35:23He can, he can go out in his garden and pick them.
0:35:23 > 0:35:25LAUGHTER That's the only other fresher way,
0:35:25 > 0:35:28but no, if you buy peas in a pod, and they've travelled,
0:35:28 > 0:35:31- say from Spain, or halfway around the country...- Yes.
0:35:31 > 0:35:32..they start breaking down.
0:35:32 > 0:35:35They lose their colour and they lose that, the sugars go to starch,
0:35:35 > 0:35:38and they're just not, not as superb as when you pick them super fresh.
0:35:38 > 0:35:40We've had a problem with peas and broad beans,
0:35:40 > 0:35:43- stuff like that, particularly in the UK because of the weather.- Yes.
0:35:43 > 0:35:45There's been a shortage of peas...
0:35:45 > 0:35:47They need quite a lot of water, don't they?
0:35:47 > 0:35:49Everything is suffering. It's an incredible year in the garden,
0:35:49 > 0:35:52but it makes us more aware so we have to take precautions, save water
0:35:52 > 0:35:56and make the most of the water that we just pour down the drain or lose.
0:35:56 > 0:35:57- So we have had a big problem.- Yes.
0:35:57 > 0:36:00With trees, shrubs and vegetables, the most important.
0:36:00 > 0:36:02- There you go, if you have a bath... - What?
0:36:02 > 0:36:04Keep the water, chuck it on your peas, there you go.
0:36:04 > 0:36:06Right. Lovely, right. LAUGHTER
0:36:06 > 0:36:09Everything is wilted down, everything is back here,
0:36:09 > 0:36:10finish with a bit of lemon juice,
0:36:10 > 0:36:13that's going to be our sharpness, our bit of acid.
0:36:13 > 0:36:17I've popped those in a little nest. Salt, pepper and crushed potatoes in there. No butter, nothing.
0:36:17 > 0:36:19No, that's it, lovely. There we go.
0:36:19 > 0:36:22And we're just going to lift out some more of this here.
0:36:24 > 0:36:25And it's nice and sort of rustic,
0:36:25 > 0:36:28but you've got plenty of flavour. We'll get more of these peas to
0:36:28 > 0:36:30run down the side with those lovely juices.
0:36:30 > 0:36:33I love how chefs say, once they've piled it up and it drops off the pile,
0:36:33 > 0:36:35"I'll just do that nice and rustic now."
0:36:35 > 0:36:38That burnt thing that happens is "caramelised", isn't it?
0:36:38 > 0:36:42- Remind us what that is again. - You've got seared chicken livers, with spinach, peas and sherry.
0:36:42 > 0:36:43Looks great.
0:36:47 > 0:36:52Right, but the real true test is in the tasting. So, Diarmuid...
0:36:52 > 0:36:55- Very good.- Are you a fan of chicken livers?- Absolutely, yes. - Are you sure?
0:36:55 > 0:36:56LAUGHTER
0:36:56 > 0:36:59- That was said with feeling.- As he dives in the potatoes, there you go.
0:36:59 > 0:37:02Chicken livers at ten o'clock in the morning.
0:37:02 > 0:37:05Mmm. Ah, they're so...
0:37:05 > 0:37:07- Nice and soft?- Yes.- It's that slow-cooking that does it.
0:37:07 > 0:37:10Pass it down. I think, Nicola will just then pass it further down...
0:37:10 > 0:37:12LAUGHTER
0:37:12 > 0:37:15- Yes.- No, she's going to be brave. - I'm going to try, I'm going to try.
0:37:15 > 0:37:17- Go for it.- Well done.
0:37:17 > 0:37:21- It might alter your views.- Mmm. - There you go, look at that.- Mmm.
0:37:21 > 0:37:22- That was natural.- Nice.
0:37:22 > 0:37:25The only thing about liver is it makes my mouth all dry,
0:37:25 > 0:37:26that's why I don't like it.
0:37:26 > 0:37:29I think that's because you can overcook it as well, it makes it go bitter.
0:37:29 > 0:37:34- Yes.- I think that's going to be the main reason for it.- Mmm. Mmm.
0:37:34 > 0:37:36- Mmm.- The type of thing that you try?- Mmm, definitely.
0:37:36 > 0:37:39Because you're not, not a big fan of inside the kitchen, are you?
0:37:39 > 0:37:42- The wife does most of the cooking, but...- And I tend to, as KP duty...
0:37:42 > 0:37:44- LAUGHTER - Exactly.
0:37:48 > 0:37:52Don't forget, if your cheffy stack topples, it's rustic, of course.
0:37:52 > 0:37:55It's Keith Floyd time now, and this week, he's in the USA,
0:37:55 > 0:37:58but not for all the glitz and glamour. He starts his journey
0:37:58 > 0:38:00in the Louisiana swamps.
0:38:00 > 0:38:02HELICOPTER BLADE WHIRRING
0:38:02 > 0:38:03EERIE MUSIC
0:38:16 > 0:38:18SLOW GUITAR INSTRUMENTAL
0:38:21 > 0:38:24WHISPERING VOICE: Sha, sha...
0:38:24 > 0:38:26INSTRUMENTAL CONTINUES
0:38:41 > 0:38:43The Bayou, Louisiana,
0:38:43 > 0:38:46is the gastronomic heartland of the southern states,
0:38:46 > 0:38:48home of crawfish and philly gumbo,
0:38:48 > 0:38:51and lots of other dishes immortalised in rock'n'roll songs.
0:38:51 > 0:38:53Amongst these stunted trees,
0:38:53 > 0:38:57coincidently destroyed by Hurricane Floyd - no relation, of course -
0:38:57 > 0:38:59you can feel the spirit of General Jackson,
0:38:59 > 0:39:01who beat the living daylights out of the Brits
0:39:01 > 0:39:04at the Battle of New Orleans in 1815.
0:39:08 > 0:39:10ENGINE WHIRRING
0:39:12 > 0:39:14That curious machine is a mud bug harvester.
0:39:14 > 0:39:16Mud bugs are what the locals call crawfish,
0:39:16 > 0:39:20an aggressive lobster-like crustacean that lives in the same swamps
0:39:20 > 0:39:23that produce the wild rice they ultimately meet on a plate.
0:39:23 > 0:39:25This symbol of Louisiana cuisine
0:39:25 > 0:39:28is farmed in vast quantities here in the Mississippi Delta,
0:39:28 > 0:39:31and those not eaten by these winged predators,
0:39:31 > 0:39:35I'm sorry, I don't know what they're called, end up in pots with Cajun spices and garlic,
0:39:35 > 0:39:38spreading the gastronomic spirit of Louisiana right across the states,
0:39:38 > 0:39:40as my Cajun chum explained so succinctly.
0:39:40 > 0:39:42GUNSHOTS
0:39:44 > 0:39:47- That'll keep them away...- By the way, he was only scaring those birds,
0:39:47 > 0:39:49although he does eat the occasional one.
0:39:49 > 0:39:51Anyway, onto cooking sketch number one,
0:39:51 > 0:39:53with a guy who irritated the hell out of me,
0:39:53 > 0:39:56but he cooks a great jambalaya, so he can't be all bad.
0:39:56 > 0:39:58I've got trouble on my hands here. This is Chris,
0:39:58 > 0:40:01he knows everything about Cajun cooking
0:40:01 > 0:40:05and he's going to teach me how to make a jambalaya, the classic dish of this Louisiana swamp region.
0:40:05 > 0:40:07What are all these ingredients here?
0:40:07 > 0:40:09Before we get started with ingredients, I'll tell you something,
0:40:09 > 0:40:12one thing about a man making jambalaya in South Louisiana,
0:40:12 > 0:40:14it's an important part of our diet,
0:40:14 > 0:40:16and I want to tell you something before you go too far.
0:40:16 > 0:40:18Told you I was going to have trouble with this guy.
0:40:18 > 0:40:20If you mess up, I've got something to hammer you.
0:40:20 > 0:40:23- FLOYD LAUGHS - Is that fair enough? - That's fair enough.
0:40:23 > 0:40:25If you mess up my jambalaya for the people sitting out here,
0:40:25 > 0:40:27we are going to settle the odds up.
0:40:27 > 0:40:29That's all I wanted you to know. Right now,
0:40:29 > 0:40:31we'll keep that down in the background.
0:40:31 > 0:40:33Now we start talking about ingredients.
0:40:33 > 0:40:36- Let's talk about what we put in the pie. Remember what I dropped here? - Right.
0:40:36 > 0:40:39- You thought that was lard, didn't you?- I did.- That's alligator fat.
0:40:39 > 0:40:42That's all, not much more than that, but really it was lard
0:40:42 > 0:40:45and I'm going to tell you why. Lard is a coarse fat,
0:40:45 > 0:40:48- good, good flavour. Can you hear that pot sizzling?- Yes.
0:40:48 > 0:40:51- It's time to drop that sausage in it, Floyd.- All of it?
0:40:51 > 0:40:53All of it, I'll give you the spoon from here on out,
0:40:53 > 0:40:56you can do all the work you want to do. How's that? Huh?
0:40:56 > 0:41:00God, this is good. I'll be eating a meal here today somebody else cooked for a change.
0:41:00 > 0:41:02How long do we cook this in here for, then?
0:41:02 > 0:41:04What we're going to do, we're going to cook this down
0:41:04 > 0:41:07until we get some of the oils out of the sausage.
0:41:07 > 0:41:08All we're trying to do...
0:41:08 > 0:41:10- This is hot sausage. You like hot sausage?- I do.
0:41:10 > 0:41:14Good. This flavour of this sausage is going to carry this jambalaya.
0:41:14 > 0:41:18That's the flavour that's going to carry it. So be careful with that.
0:41:18 > 0:41:21Don't break 'em all up, just hit 'em a little bit lightly.
0:41:21 > 0:41:25Don't just stir them. There ya go! Let it saute for a few minutes.
0:41:25 > 0:41:28All we're looking for is to get some of the oils out of the sausage.
0:41:28 > 0:41:31Getting the oils out lubricates something you know nothing about.
0:41:31 > 0:41:34- While that's happening there, what's in there?- You really want to know?
0:41:34 > 0:41:37- I really want to know. - Mississippi river water.
0:41:37 > 0:41:41- Mississippi river water?- Yeah! We get good chemicals come down our river.
0:41:41 > 0:41:45- Yeah!- This has very good flavour in it. That's all that is.
0:41:45 > 0:41:46Is that a good shot?
0:41:46 > 0:41:49I'm tellin' ya. Look. Let me tell you what I really have here.
0:41:49 > 0:41:52Chicken stock and a little kitchen bouquet.
0:41:52 > 0:41:54- Kitchen bouquet.- You're familiar with kitchen bouquet.
0:41:54 > 0:41:58- That's a bouquet garni. OK. - That's exactly right.
0:41:58 > 0:42:01It'll give you a good colour and a great flavour.
0:42:01 > 0:42:04- We're going to add a little trinity here.- Trinity?
0:42:04 > 0:42:06- You know what trinity is. - Well, I can see it now, yeah.
0:42:06 > 0:42:10- OK, what is trinity?- It's green peppers, celery and onions.
0:42:10 > 0:42:12That's all that it is. That's exactly right.
0:42:12 > 0:42:15This is a basic seasoning group we use in South Louisiana.
0:42:15 > 0:42:18Whether we're making a jambalaya, whether we're making a gumbo
0:42:18 > 0:42:21or Creole, this is a basic seasoning group that we use.
0:42:21 > 0:42:23- Right.- We're just going to add this to the pot.- Right.
0:42:23 > 0:42:25I tell you what else you can add to this dish right now.
0:42:25 > 0:42:29- You can put a little bit of chicken in there if you'd like.- Already?
0:42:29 > 0:42:31Yeah! Go ahead, drop it in. Heat it up real good.
0:42:31 > 0:42:33Does that look like chicken to you?
0:42:33 > 0:42:35Well, I don't trust you any more, Chris.
0:42:35 > 0:42:38What do you mean, you don't trust me? Would I lie to you?
0:42:38 > 0:42:40I think you might!
0:42:40 > 0:42:43Let me show you.
0:42:43 > 0:42:46This is what we had the back part of.
0:42:46 > 0:42:49- That's a little bit we had left in the freezer.- That's a big chicken.
0:42:49 > 0:42:53That's a big chicken. How you like the looks of this baby, huh?
0:42:53 > 0:42:56- Do you think you can open him up? Go right ahead, huh?- Oh, my Lord.
0:42:56 > 0:42:58CHRIS LAUGHS
0:42:58 > 0:43:01Floyd, I would not put alligator meat in this pot.
0:43:02 > 0:43:07- You know why?- Why?- Alligator is 6.95 a pound.- Oh, right.
0:43:07 > 0:43:08Pretty expensive.
0:43:08 > 0:43:12- We're using raccoon today.- Raccoon? - Yeah. Don't you prefer raccoon?
0:43:12 > 0:43:14Oh, dear! CHRIS LAUGHS
0:43:14 > 0:43:17- Rocky Raccoon!- Rocky Raccoon! - Crept out of his room!
0:43:17 > 0:43:21- How is that looking? Pretty good? - That's looking very good.- Fantastic!
0:43:21 > 0:43:24- How about dropping a little garlic in there?- A bit of garlic in there.
0:43:24 > 0:43:28This guy's learning how to cook. He's finally learning real food.
0:43:28 > 0:43:31Real, real food. That's what he is learning now.
0:43:31 > 0:43:35- Hey, this stock's boiling up away here now.- Yeah.
0:43:35 > 0:43:38- You see how the chicken base has come to the surface?- Sure.
0:43:38 > 0:43:40- Now it's time to pour it in that pot.- In this pot.- Yeah.
0:43:40 > 0:43:43- Now, it's not hot, the handles aren't hot.- OK.
0:43:43 > 0:43:46Just to recap on this, for a second, if I may, it's lard.
0:43:46 > 0:43:50We fried in the lard this spicy New Orleans sausage,
0:43:50 > 0:43:53then we added the trinity - not the Holy Trinity but the trinity! -
0:43:53 > 0:43:54of celery, peppers and onions,
0:43:54 > 0:43:57then the chicken or, in this case, the raccoon meat went in.
0:43:57 > 0:44:00We could have used alligator meat, but that's too expensive,
0:44:00 > 0:44:02and now in we go with the stock, OK?
0:44:03 > 0:44:06- You know a Cajun philosophy for making a jambalaya?- No.
0:44:06 > 0:44:08Do you have any idea?
0:44:08 > 0:44:12If it walks, crawls, swims or flies and you can catch it,
0:44:12 > 0:44:13you can put it in that pot.
0:44:15 > 0:44:18- How's that, huh?- Right, what about the rice? When does that go in?
0:44:18 > 0:44:20We have to bring this to a boil.
0:44:20 > 0:44:22- But we need to add a little salt. - Salt, which is where?
0:44:22 > 0:44:25- Put about two teaspoons of salt in. - Is this the salt?- No, no, no.
0:44:25 > 0:44:27Leave that alone. Don't even touch that.
0:44:27 > 0:44:30- This is called Joe's Stuff. - No, it's salt.- That's salt?- Yeah.
0:44:30 > 0:44:32I just use Joe's bottle!
0:44:32 > 0:44:35Well, that's pretty close. I'd put a little bit more in.
0:44:35 > 0:44:37- A little bit more. You're cooking five cups of rice.- Right, OK.
0:44:37 > 0:44:41- It needs a bit more, then.- Yeah, that's what I'm getting at. OK.
0:44:41 > 0:44:47- A little stir.- Get back to the alligators.- I'd love to get back.
0:44:47 > 0:44:49They eat anything that gets in their way.
0:44:49 > 0:44:52Female alligators that have baby alligators,
0:44:52 > 0:44:55that is probably the meanest creature you ever run across.
0:44:55 > 0:44:58- Worse than the mother-in-law, in fact.- Well, I don't know.
0:44:58 > 0:45:02My mother-in-law... The first job I ever had was taming alligators.
0:45:02 > 0:45:04You ever tried to tame an alligator?
0:45:04 > 0:45:08I used to have to stand there and run my hand through the mouth
0:45:08 > 0:45:09once I got it open.
0:45:09 > 0:45:12- You know who got me that job? My mother-in-law.- Yeah.
0:45:12 > 0:45:15- KEITH CHUCKLES - I realised what was goin' on!
0:45:15 > 0:45:17- I put the rice in? - Yeah, that's boiling!
0:45:17 > 0:45:20What we're going to do now, we're just going to put the lid on here.
0:45:20 > 0:45:23We're going to lower the fire. Now, lower it real low.
0:45:23 > 0:45:25I am not looking to bring it back to a boil.
0:45:26 > 0:45:30- How we coming here? Let's see what you got here, Floyd.- Very low.
0:45:30 > 0:45:32Ah, yeah.
0:45:32 > 0:45:35Oh, there you go. All I want is a simmer. That is perfect.
0:45:35 > 0:45:38I tell you what, have you cooked before?
0:45:38 > 0:45:41- No.- Huh? Well, why do they call you Floyd Of Fish?!
0:45:42 > 0:45:44I'm just curious, that's all!
0:45:44 > 0:45:48OK, what we have to do now, Floyd, we time this for ten minutes.
0:45:48 > 0:45:52- Can you tell time?- Like, nine cans of that and that's ready?
0:45:52 > 0:45:56No, no, ONE can. This is a quarter- can. I need a whole can of Dixie.
0:45:56 > 0:45:59- Right.- Yeah. How much did you have left in your...?
0:45:59 > 0:46:02Yeah. By the time you've finished that and I've finished this,
0:46:02 > 0:46:05ten minutes'll be up, and then we're going to turn our jambalaya off.
0:46:05 > 0:46:08At that point, we have to let this thing sit for about 20 minutes.
0:46:08 > 0:46:10- This rice'll cook itself...- Right.
0:46:10 > 0:46:14- ..right in the pot, and that's what's nice about it.- OK.
0:46:21 > 0:46:24They call New Orleans the Big Easy.
0:46:24 > 0:46:27It's a city that likes to sleep late and party hard.
0:46:27 > 0:46:30Once extremely prosperous, the failing oil and shipping industries
0:46:30 > 0:46:34have left their scars on this most European of American cities.
0:46:34 > 0:46:38It reminds me of a cross between Avignon, Seville and Liverpool.
0:46:38 > 0:46:40The streets rattle to streetcars
0:46:40 > 0:46:43and rock with the jazz that fills the food-scented air in this humid city.
0:46:47 > 0:46:50These flags flying for Mardi Gras - "Fat Tuesday", as you know -
0:46:50 > 0:46:54owe their colours to a British Victorian touring theatre group
0:46:54 > 0:46:57playing Lear - dear, dear Lear - at the local theatre,
0:46:57 > 0:47:00and the organisers of the first carnival borrowed their costumes
0:47:00 > 0:47:01for the carnival king and queen.
0:47:01 > 0:47:04So it's all down to Shakespeare, really.
0:47:07 > 0:47:10"Laissez les bon temps rouler" - "let the good times roll"
0:47:10 > 0:47:11is the motto of this naughty place,
0:47:11 > 0:47:15the home of Tennessee Williams, A Streetcar Named Desire,
0:47:15 > 0:47:16Cat On A Hot Tin Roof, etc, etc.
0:47:16 > 0:47:19I could go on, but I am more into Faulkner,
0:47:19 > 0:47:20another great Southern writer.
0:47:22 > 0:47:24New Orleans is a superstitious city.
0:47:24 > 0:47:26Palm readers, witches, diviners
0:47:26 > 0:47:28and clairvoyants of all kinds
0:47:28 > 0:47:30hang out on the streets in their dubious little studios,
0:47:30 > 0:47:33but with its Indian, French, Spanish and slaving heritage,
0:47:33 > 0:47:35it is not surprising.
0:47:35 > 0:47:38# I love, I love you, baby, and I want you to be my girl
0:47:38 > 0:47:41- # Come on, baby... # - Along with fortune-telling and music,
0:47:41 > 0:47:45your Big Easy native is never happier than when eating beignets,
0:47:45 > 0:47:48a French-style doughnut, in the Cafe du Monde, the hang-out of
0:47:48 > 0:47:53musicians, artists, tourists and the potpourri of New Orleans demimonde.
0:47:57 > 0:48:00Ah! I hope you like these little jewels of commentary.
0:48:00 > 0:48:02They are quite important, really.
0:48:02 > 0:48:03Anyway, the central grocery store
0:48:03 > 0:48:06at the turn-of-the-century of thereabouts, created
0:48:06 > 0:48:09the famous muffaletta sandwich, presumably by Senor Muffaletta.
0:48:09 > 0:48:12They are slices of salami, ham and Swiss cheese,
0:48:12 > 0:48:15smothered in olive oil and pickle. Do you really like them?
0:48:15 > 0:48:16# Yes, I do!
0:48:16 > 0:48:18# Yes, I do!
0:48:18 > 0:48:21# Yes, I do!
0:48:21 > 0:48:28# And I want you to be my girl! #
0:48:28 > 0:48:30ENGINE STARTS
0:48:36 > 0:48:40I am not keen on being a tourist and wild horses would not drag me
0:48:40 > 0:48:42onto anything called the Creole Queen.
0:48:42 > 0:48:44I should be telling you all about the Mississippi,
0:48:44 > 0:48:47but this isn't a look at life and all I know about it is that
0:48:47 > 0:48:51it is very long, very wide and the Americans like it very much.
0:48:51 > 0:48:53And if it wasn't here, there wouldn't be jazz in the world.
0:48:56 > 0:48:58In the French Quarter,
0:48:58 > 0:49:01you can't move two paces without being tempted to eat something.
0:49:01 > 0:49:03The Creole and Cajun dishes of this place
0:49:03 > 0:49:05make it the Mecca of American cuisine.
0:49:05 > 0:49:09Louisiana is rich in produce of all kinds, a bit like Provence, really.
0:49:09 > 0:49:10And its spicy, tasty,
0:49:10 > 0:49:14uncomplicated dishes are many weary gastronaut's dream.
0:49:17 > 0:49:20Now, take for instance, the oyster po' boy, prepared by my chum,
0:49:20 > 0:49:23Leah Chase. "A po' boy?" I hear you cry.
0:49:23 > 0:49:26People said, "That is for a po' boy,"
0:49:26 > 0:49:29because he doesn't have much money and he has to buy
0:49:29 > 0:49:33something that is a lot of food, and cheap, and can go far.
0:49:33 > 0:49:36And the po' boy was a kind of cheap sandwich, you know.
0:49:42 > 0:49:46That's good. And you want to put just a little pickle on there.
0:49:47 > 0:49:49Give it a little dash here.
0:49:49 > 0:49:52Nobody comes to New Orleans without getting an oyster po' boy.
0:49:52 > 0:49:54They all come here to get it when they are here.
0:49:54 > 0:49:57Sometimes, I have had people right off the plane, right here,
0:49:57 > 0:49:58getting my oyster po' boy.
0:49:58 > 0:50:01And when they are going back, they take the oyster po' boy with them.
0:50:01 > 0:50:03When my daughter was pregnant,
0:50:03 > 0:50:05she is in Los Angeles, "Send me an oyster po' boy."
0:50:05 > 0:50:09What we call an oyster loaf, we put the whole bread, and ship it to her.
0:50:09 > 0:50:11You know, oyster loaf. And people never go home without it.
0:50:11 > 0:50:13They're typical New Orleans.
0:50:13 > 0:50:16You haven't come to New Orleans unless you eat oyster po' boy.
0:50:16 > 0:50:19SIRENS
0:50:20 > 0:50:23Because the BBC could not afford a taxi,
0:50:23 > 0:50:25I flagged down this passing police car
0:50:25 > 0:50:26and later hitched a ride on this fire engine
0:50:26 > 0:50:29to visit one of New Orleans' most famous restaurants -
0:50:29 > 0:50:32K-Paul's Kitchen, run by my new chum, Paul Prudhomme,
0:50:32 > 0:50:34who believes passionately that cooking is not only
0:50:34 > 0:50:37good for the soul, but for the sanity of America.
0:50:38 > 0:50:42Many of our psychiatrists in this country recommend that
0:50:42 > 0:50:45a family that is under stress, both members are working,
0:50:45 > 0:50:48that are under tremendous stress during the week,
0:50:48 > 0:50:49to cook together on weekends.
0:50:49 > 0:50:51Because it is relaxing, it is enriching
0:50:51 > 0:50:54and you can make your life better.
0:50:54 > 0:50:58And there is nothing in the world that you do more than eating.
0:50:58 > 0:51:00You don't change your clothes more often,
0:51:00 > 0:51:01you don't brush your teeth more often.
0:51:01 > 0:51:03You eat more than you do anything else.
0:51:03 > 0:51:07And I think America is finding its eating sphere,
0:51:07 > 0:51:10its eating enjoyment and its eating love.
0:51:10 > 0:51:13And we are at the head of it, because in Louisiana, we have
0:51:13 > 0:51:16been doing that, we have been living that way for the last 100 years.
0:51:16 > 0:51:20So we have this huge amount of different dishes
0:51:20 > 0:51:23that we have to offer America. And the whole world.
0:51:23 > 0:51:26So Cajun and Creole is where it's at.
0:51:26 > 0:51:30There's a time in the programme when I have to try to convince my host, in this case, Paul,
0:51:30 > 0:51:32that I do know a little bit about cooking myself.
0:51:32 > 0:51:33He said OK, if you are so smart,
0:51:33 > 0:51:36just go and make me some smothered Cajun-style okra.
0:51:36 > 0:51:38Just go and do it. So I have.
0:51:38 > 0:51:42I have prepared for myself a sunshine tray of Louisiana food.
0:51:42 > 0:51:45Starting from your left, Clive, we have got onions,
0:51:45 > 0:51:48we have got the lovely mixed bell peppers - red, yellow and green -
0:51:48 > 0:51:50we have got chopped okra, or lady's fingers
0:51:50 > 0:51:53as we call them in England, we have got skinned,
0:51:53 > 0:51:57de-pipped and chopped tomatoes, we have got chicken stock at the back,
0:51:57 > 0:52:01we have got Louisiana sausage here and we have got some butter.
0:52:01 > 0:52:02And swing over the left to the pan,
0:52:02 > 0:52:06and you will see the first stage of my dish going along here.
0:52:06 > 0:52:09Onions, peppers and okra, going ahead there in butter.
0:52:09 > 0:52:13Into that we put some more of this magic Cajun mixture.
0:52:15 > 0:52:19"The pink wonder", as it has come to be known amongst our crew here.
0:52:19 > 0:52:20Stir that around a little bit.
0:52:20 > 0:52:23So this dish starts to absorb the flavours.
0:52:23 > 0:52:25I think I still have to put more butter in that.
0:52:25 > 0:52:28Paul, you can't see him at the moment, but he is in fact watching me
0:52:28 > 0:52:31with an eagle, eagle eye.
0:52:31 > 0:52:36- With great interest. - So, into that, some tomato.
0:52:38 > 0:52:41Now, what we are going to try and do here is...
0:52:41 > 0:52:44We have got that lot starting to cook
0:52:44 > 0:52:48and we have to relay it all again on top so that the food is going
0:52:48 > 0:52:53to cook in a different sort of textures and flavours. Hopefully.
0:52:53 > 0:52:58So more onions in, more peppers and, and now some more okra in. OK.
0:52:58 > 0:53:01And now, some more of the Cajun magic.
0:53:03 > 0:53:07On top of that. I put in probably a bit too much, doesn't really matter.
0:53:07 > 0:53:08Stir around.
0:53:08 > 0:53:12I'm going to have to employ some magical television stuff, here.
0:53:12 > 0:53:15Because obviously, if I let this cook on camera, it would
0:53:15 > 0:53:18last for about 35 minutes, which is far too long. So, right now,...
0:53:18 > 0:53:20Do you mind if I have a word with my viewers? Fine.
0:53:20 > 0:53:24Lots and lots of minutes have gone by now. Right, back to the pot again.
0:53:25 > 0:53:31Bit of sausage, this is a spicy sausage. We pop that in.
0:53:32 > 0:53:36OK. Then we are going to add a bit of this wonderful chicken stock.
0:53:36 > 0:53:40And how heartening... Back to me again, please, Clive, if you would.
0:53:40 > 0:53:43I was amazed by the sophistication of the cooking
0:53:43 > 0:53:46when I came to America. I didn't expect to find reduced chicken stock.
0:53:46 > 0:53:50That is really good news, it's wonderful. Right back into there.
0:53:55 > 0:53:58OK. Now, that has been bubbling for not nearly long enough,
0:53:58 > 0:54:00but I want to add some more tomato.
0:54:00 > 0:54:02Because this is okra smothered in tomato.
0:54:02 > 0:54:04Put that in.
0:54:05 > 0:54:09Get plenty of tomato in this. Right. Now, you just stay with that, Clive.
0:54:09 > 0:54:14Just keep looking at that for the next 35 minutes, OK?
0:54:18 > 0:54:21So there we are. The proof of the pudding is of course in the eating.
0:54:21 > 0:54:24Mine is the one with the wooden spoon in it.
0:54:24 > 0:54:26Paul's, the more mature, more reduced-looking one,
0:54:26 > 0:54:28is the one with the metal spoon in it.
0:54:28 > 0:54:30All we have to do, Paul, to see where I have gone wrong,
0:54:30 > 0:54:33where I have gone right, is to taste it, I suppose. Can I try yours?
0:54:33 > 0:54:35- Yes, and I will try yours.- OK.
0:54:39 > 0:54:41You really have done a wonderful job.
0:54:41 > 0:54:44As a matter of fact, I think, since we have identified
0:54:44 > 0:54:46whose is whose with the spoon,
0:54:46 > 0:54:49I think we will kind of switch spoons, there!
0:54:49 > 0:54:53This is... The taste comparison is very, very close. There is...
0:54:53 > 0:54:57There is a little more depth in the one that is cooked a long time,
0:54:57 > 0:55:01but this is, this is, this is good. Really, you have done a super job.
0:55:06 > 0:55:08What a great jambalaya.
0:55:08 > 0:55:10As ever, on Best Bites, we're looking back at some
0:55:10 > 0:55:13of the fantastic cooking from the Saturday Kitchen recipe book.
0:55:13 > 0:55:16Still to come on today's Best Bites: both Daniel Galmiche
0:55:16 > 0:55:18and Jason Atherton had a long way to go
0:55:18 > 0:55:21to break into the top ten when they met at the Omelette Challenge hobs.
0:55:21 > 0:55:24How would they do? Let's find out a little later on.
0:55:24 > 0:55:27The inspirational queen of Indian cookery, Madhur Jaffrey,
0:55:27 > 0:55:29shows us how to use up roast beef.
0:55:29 > 0:55:32She creates an amazing beef jalfrezi and serves it with broccoli
0:55:32 > 0:55:34and sweet and sour squash.
0:55:34 > 0:55:38And actress Miranda Raison faced her Food Heaven or Food Hell.
0:55:38 > 0:55:40Would she get her Food Heaven - lobster with my home-made
0:55:40 > 0:55:43lobster ravioli with sauteed courgettes and asparagus -
0:55:43 > 0:55:45or would she get her dreaded Food Hell -
0:55:45 > 0:55:48peppers with my Italian-inspired peperonata with stuffed squid?
0:55:48 > 0:55:52You can find out what she gets to eat at the end of today's show.
0:55:52 > 0:55:55Now it's time for a one-pot wonder Spanish-style - take it away,
0:55:55 > 0:55:57Angela Hartnett. What's on the menu?
0:55:57 > 0:56:00What we are going to be doing today, when I take that little leg off,
0:56:00 > 0:56:03we are just going to bone the chicken down to eight nice pieces.
0:56:03 > 0:56:06Saute that off - we're going to serve it with some roasted peppers,
0:56:06 > 0:56:09some beautiful chorizo, finish with sage, a touch of lemon juice
0:56:09 > 0:56:12and you're going to make me some aubergine with some onion
0:56:12 > 0:56:15and tomato, finish with some cumin, coriander and a bit of basil.
0:56:15 > 0:56:17- Sounds good to me. - So, quite Spanish.
0:56:17 > 0:56:21I only asked you for the name of the dish, not the entire description, but anyway, that's...
0:56:21 > 0:56:24- You know me, I like to talk, James. - HE LAUGHS
0:56:24 > 0:56:26I'm trying to do that to stop you dancing, you see.
0:56:26 > 0:56:27That's what the producer said.
0:56:27 > 0:56:29- He said, "Talk, talk a lot." - So, chicken.
0:56:29 > 0:56:31You're going to cut that in to... saute, yeah?
0:56:31 > 0:56:35Yeah, just so it's sauteed down. So it's quicker to cook, you know.
0:56:35 > 0:56:38And I like the idea because it's sort of a one-pot wonder, really.
0:56:38 > 0:56:40And then you can basically put it all on the table,
0:56:40 > 0:56:42everyone can eat it out of the pan,
0:56:42 > 0:56:44it's sort of the best way to do it, I think.
0:56:44 > 0:56:48- The colander's back.- The colander's back, yeah, but there's no...
0:56:48 > 0:56:49Well, there are tomatoes in this dish,
0:56:49 > 0:56:51but none at the moment for that, so...
0:56:51 > 0:56:52You salt the aubergine, yeah?
0:56:52 > 0:56:54Yeah, we were having this little discussion.
0:56:54 > 0:56:56You see, I do it, not so much cos of the flavour
0:56:56 > 0:56:59and the bitterness, cos I think you're right, there is none,
0:56:59 > 0:57:02but I think it's more the fact that it takes out some of the liquid,
0:57:02 > 0:57:06- so that when you fry it it's not so oily.- And there it is.
0:57:06 > 0:57:09- There we go. - Nathan, does that excite you?
0:57:09 > 0:57:13- I can make something with that. - Keep it, keep it, he wants it.
0:57:13 > 0:57:15Right, we've got our juice. And then fry that off?
0:57:15 > 0:57:18Yeah, fry that off and then we're going to add our onions
0:57:18 > 0:57:20and tomato to it, so we have this nice sort of...
0:57:20 > 0:57:23It's like a caponata, which is a real southern Italian dish,
0:57:23 > 0:57:25but we're going to spice it up with a bit of cumin there.
0:57:25 > 0:57:27- Yeah.- So...
0:57:27 > 0:57:29Now, you've made this look quite easy and quick.
0:57:29 > 0:57:31Well, yeah, I think it is quite easy and quick.
0:57:31 > 0:57:35- What, to chop up a chicken like that?- Yeah, maybe not, maybe not.
0:57:35 > 0:57:38- But I do it because I think people...- Zoe's going...
0:57:38 > 0:57:41I know, you've just got to do it with confidence, haven't you, Angela?
0:57:41 > 0:57:44- I'm thinking, "I can do that."- Just think of someone when you do it.
0:57:44 > 0:57:46OK. Oh, there is plenty of people I could think of, yeah.
0:57:46 > 0:57:49Have that madness to you. When you've done it a couple of times...
0:57:49 > 0:57:51I just think it would look like a chicken nugget
0:57:51 > 0:57:54- if Zoe's let loose with a knife in the kitchen.- That's a bit harsh.
0:57:54 > 0:57:57I'm not good in the kitchen, Angela. I'm not.
0:57:57 > 0:57:58So, that's like that.
0:57:58 > 0:58:00Right, so, thighs, legs, two pieces of breast...
0:58:00 > 0:58:02Thighs, legs, breast, exactly, all ready like that.
0:58:02 > 0:58:06We're going to put a little bit of oil in there, just a touch.
0:58:06 > 0:58:08- Fry off the old onion.- Yeah.
0:58:09 > 0:58:12Just a little bit there. And season that up.
0:58:12 > 0:58:14Then skin-side down, cos what you're doing here is
0:58:14 > 0:58:16just to get that lovely colour on the skin, really.
0:58:16 > 0:58:19You're not cooking it cos you're going to finish it all in the oven.
0:58:19 > 0:58:22Now, this is unusual for you, Spanish food and all that,
0:58:22 > 0:58:24cos I thought you were... Italian through and through.
0:58:24 > 0:58:26Well, yeah, but I think Spanish food...
0:58:26 > 0:58:28I love the spiciness of it because, you know,
0:58:28 > 0:58:30it has that sort of Moorish influence to it
0:58:30 > 0:58:33and I love chorizo and that sort of paprikaness. So...
0:58:33 > 0:58:36But, yeah, it's partly for a little bit of self-publicity
0:58:36 > 0:58:39because I've just got a new book out and it's...
0:58:39 > 0:58:41- GUESTS LAUGH - Sorry, did I say that?
0:58:42 > 0:58:45- And... And so...- Go on, then.
0:58:45 > 0:58:48Go on, so, a little bit of self-publicity, so that's why.
0:58:48 > 0:58:51And it's in the book, so it's a great little dish,
0:58:51 > 0:58:54and the whole point is it's these quick sort of one-pot wonders that
0:58:54 > 0:58:57you can do all at once, so you don't have to spend hours in the kitchen.
0:58:57 > 0:58:59I mean, I love you, Nathers,
0:58:59 > 0:59:03there's no 14-hours tomato in a colander in that book, you know.
0:59:03 > 0:59:06- Sounds good.- It'll be good.
0:59:06 > 0:59:08The chicken, you're just going to brown that off?
0:59:08 > 0:59:11Just brown that off, just slicing up the chorizo now. That's one side.
0:59:11 > 0:59:13Now, this is the picante one,
0:59:13 > 0:59:15the spicier one of the two, innit, really?
0:59:15 > 0:59:19Yeah, quite spicy, but it will give off this fantastic oil
0:59:19 > 0:59:23that you see as well, which will all add to the flavour of it.
0:59:23 > 0:59:26I feel like I've spent an hour just chopping tomatoes.
0:59:26 > 0:59:28- I know, it gets better. - You're getting better at it.
0:59:28 > 0:59:31I think we've got tomato dessert lined up as well now,
0:59:31 > 0:59:32something like that.
0:59:34 > 0:59:37- Yeah.- I love the idea of everything in one pot.
0:59:37 > 0:59:38It's so much easier, like...
0:59:38 > 0:59:41You know, when you've got the kids, you've got everyone to feed,
0:59:41 > 0:59:44- but all in one pot is a great idea. - Then just put it on the table.
0:59:44 > 0:59:46- You're thinking about the washing up.- That's what I'm thinking.
0:59:46 > 0:59:48Smart, very smart though.
0:59:48 > 0:59:51That's how it should be. Right, so we just check the colour of this.
0:59:51 > 0:59:54- Yeah. You all right?- Beautiful.
0:59:54 > 0:59:58That's what you're just looking for, a nice bit of colour there.
0:59:58 > 1:00:00Perfect. And it's going to roast in the oven as well.
1:00:02 > 1:00:04So, I've got the onions sweating off there with the tomatoes.
1:00:04 > 1:00:06- Perfect, good man.- There you go.
1:00:06 > 1:00:09Now, you're not just working on the restaurant at the moment, are you?
1:00:09 > 1:00:11You are doing other stuff.
1:00:11 > 1:00:14Other stuff, yeah, I look after Whitechapel Gallery, which is
1:00:14 > 1:00:16down in the East End, very near my house,
1:00:16 > 1:00:19- which is very convenient, which we like.- Right.
1:00:19 > 1:00:21And I do that with this catering company, Smart Hospitality,
1:00:21 > 1:00:24so we do that in combination.
1:00:24 > 1:00:26And then, yeah, maybe next year a few other bits and bobs.
1:00:26 > 1:00:30- I'm going up to Silverstone after, you'll like that.- Ooh!
1:00:30 > 1:00:32Not cos I like cars, but I'm doing a dinner up there.
1:00:32 > 1:00:34The cars are actually wasted on me. I'm a total...
1:00:34 > 1:00:36The worst person to go up there!
1:00:36 > 1:00:38- JAMES LAUGHS - But, you know.
1:00:38 > 1:00:40They said, "D'you want to watch?" I said, "No interest,
1:00:40 > 1:00:42"I don't get it". Sorry, James, you know, it's just the way.
1:00:42 > 1:00:45Don't look at me, I'm going back to Ibiza this afternoon.
1:00:45 > 1:00:48F1 drivers, do they have to eat or do they have to be light? CONVERSATION DROWNED OUT
1:00:48 > 1:00:51A bit of that in there. You got a bit of olive oil in there?
1:00:51 > 1:00:53- Olive oil.- And just to sort of start the cooking off,
1:00:53 > 1:00:56put that in there, perfect.
1:00:56 > 1:00:58We're going to put in a little bit of sage as well, cos I think
1:00:58 > 1:01:01sage goes really great with sort of any pork products, which is fab.
1:01:01 > 1:01:04So what do you cook a Formula 1 car driver? Cos they don't eat much.
1:01:04 > 1:01:07- Or they do eat much, but they're really...small.- What are we doing?
1:01:07 > 1:01:10We're doing a lovely risotto to start with,
1:01:10 > 1:01:12then we're doing a little crab dish
1:01:12 > 1:01:15and then finishing off with some roasted fillet of beef, actually.
1:01:15 > 1:01:18- Ah!- So perfect for you, Zoe, there, you see.- Steak, oh!
1:01:18 > 1:01:21Right, so just literally if we could get those sauteed off.
1:01:21 > 1:01:25Straight in there, that all goes in together.
1:01:25 > 1:01:29Then we finish it with a little bit of lemon zest,
1:01:29 > 1:01:30which is just grated on top.
1:01:30 > 1:01:33And if you feel that, you know, when you put it in the oven, it might
1:01:33 > 1:01:36look a bit dry, just add a little bit of water and it'll be fine.
1:01:36 > 1:01:39Finish with a nice squeeze of lemon.
1:01:39 > 1:01:41OK.
1:01:41 > 1:01:44Right, I'm going to probably put that onto that pan, actually.
1:01:44 > 1:01:46And that's there. So I can put this in here.
1:01:46 > 1:01:49- You can pop it in the oven, yeah. - Beautiful. Beautiful.
1:01:49 > 1:01:54Oh, herbs, we always forget the herbs, so, a little bit of...basil.
1:01:54 > 1:01:57You can take the Devil's food, coriander.
1:01:57 > 1:01:58- I can't deal with that. - Devil's food?
1:01:58 > 1:02:00Why do you put it in there then if you...?
1:02:00 > 1:02:02Well, I think you have to as a chef, you've sort of got to be,
1:02:02 > 1:02:05you know, not necessarily do everything you like,
1:02:05 > 1:02:07and coriander goes really well with the cumin and the aubergine.
1:02:07 > 1:02:10But it's not something I like, you know?
1:02:10 > 1:02:13And then also I'm quite upset now cos there was a recent article
1:02:13 > 1:02:15that said people that don't like coriander are basically
1:02:15 > 1:02:18quite stupid and people that love it are quite intelligent!
1:02:18 > 1:02:22I was like, "Thanks for that, that makes me feel really, you know..."
1:02:22 > 1:02:25- So, I'm sure you love it, James, don't you?- I love coriander.
1:02:25 > 1:02:27- Exactly.- Can't get enough of it.
1:02:27 > 1:02:28Yeah, all the time.
1:02:28 > 1:02:32- So, and also I get very... All the time, I'm always using...- Mmm!
1:02:32 > 1:02:36Oh, delicious! I always use basil, so I have to be a bit adventurous.
1:02:36 > 1:02:39And we're just going to finish - a little bit of red wine there,
1:02:39 > 1:02:42vinegar rather, and a touch of the cumin, which should...
1:02:42 > 1:02:44Perfect, there.
1:02:45 > 1:02:47OK, let's give that a little stir.
1:02:47 > 1:02:49- And we've got toasted pine nuts here.- Yeah.
1:02:49 > 1:02:53- Throw those in now as well. - Them in there?
1:02:53 > 1:02:54Yep, fantastic.
1:02:54 > 1:02:57And this, you can do as a little veggie dish separate, you know.
1:02:57 > 1:03:00It's going with the chicken, but if you don't want it...perfect.
1:03:00 > 1:03:03- Seasoning, or...?- Yes, please. Thank you very much.
1:03:03 > 1:03:04Beautiful.
1:03:04 > 1:03:07- Black pepper?- Yeah, a little bit.
1:03:07 > 1:03:11- A little bit.- Beauty.
1:03:11 > 1:03:14- That's it. Ooh, crikey!- So, how long's that chicken had in the oven?
1:03:14 > 1:03:16- It's had about 35 to 40 minutes. - Right.
1:03:16 > 1:03:17OK, so you've got the...
1:03:17 > 1:03:20And you get this lovely, yellowy coloured oil,
1:03:20 > 1:03:21orange-coloured oil from it, don't you?
1:03:21 > 1:03:25Yeah, which is all the juices from the chorizo. Yeah, perfect.
1:03:25 > 1:03:26We put a little bit there.
1:03:26 > 1:03:29And that's what I like, you could put that in a pot on the table,
1:03:29 > 1:03:30serve the chicken in another pot...
1:03:30 > 1:03:33And you plugged your book, but you didn't mention what it was called.
1:03:33 > 1:03:37Sorry, yeah, so silly, it's that coriander, you see! Taste Of...
1:03:37 > 1:03:39Taste Of Home, it's called.
1:03:39 > 1:03:42So, dishes like this that you literally, you know,
1:03:42 > 1:03:43one-pot wonders, pot on the table.
1:03:43 > 1:03:46Can you pour a little bit of the oil, James,
1:03:46 > 1:03:47cos I'll spill that all over me?
1:03:49 > 1:03:52It's very pink, this episode, isn't it?
1:03:52 > 1:03:55Cos the chorizo oil, the pullover, the... You know, Nathan...
1:03:55 > 1:03:59- Just saying, there's a theme to it. - There is a theme. Remind us again.
1:03:59 > 1:04:02So you've got roasted pork, roast chicken with chorizo,
1:04:02 > 1:04:05red peppers, finished with spiced aubergine and coriander leaves.
1:04:05 > 1:04:08- Coriander. - Beautiful, thank you, James.
1:04:08 > 1:04:11- ANGELA LAUGHS - Thanks, my love.- OK.
1:04:13 > 1:04:16- There you go. Right, looks fantastic.- Smells incredible.
1:04:16 > 1:04:20- We're ready, smells great.- Smells great? Dive into that one.- Oh!
1:04:20 > 1:04:23- Thank you, Angela, this looks delicious.- It is great, simple food.
1:04:23 > 1:04:26There you go. And the sausage and the chicken are a great combination.
1:04:26 > 1:04:28There are certain things that go well in life
1:04:28 > 1:04:30and they always do, you know.
1:04:30 > 1:04:32- But that and scallops really work as well.- It's true...
1:04:32 > 1:04:35You could change the meat as well, couldn't you? Different meat...
1:04:35 > 1:04:36Lamb and stuff like pork.
1:04:36 > 1:04:39Oh, pork would be perfect with it, yeah, something like that.
1:04:39 > 1:04:41I don't think you'll get any of that after Danny's finished!
1:04:46 > 1:04:48She definitely showed that chicken who is boss,
1:04:48 > 1:04:50it was jointed in seconds.
1:04:50 > 1:04:52It's Omelette Challenge time now and when they met at the hobs,
1:04:52 > 1:04:56Daniel Galmiche and Jason Atherton were battling in an attempt
1:04:56 > 1:04:57to get into the top ten.
1:04:57 > 1:05:01They are both great chefs, but could either of them do any better?
1:05:01 > 1:05:02Let's find out.
1:05:02 > 1:05:05Let's get down to business - the chefs that come on the show
1:05:05 > 1:05:07battle it out against the clock and each other
1:05:07 > 1:05:08to make a three-egg omelette.
1:05:08 > 1:05:10That's all we ask them to do.
1:05:10 > 1:05:13Daniel did it the last time he was here, 25.88 seconds.
1:05:13 > 1:05:17A little way behind Mr Atherton over there,
1:05:17 > 1:05:1922.96, but they've both got a long way to go
1:05:19 > 1:05:21before they get on the blue board.
1:05:21 > 1:05:24Usual rules apply - clocks on the screen, please.
1:05:24 > 1:05:26Three-egg omelette, cooked as fast as you can. Are you ready?
1:05:28 > 1:05:29Three, two, one, go.
1:05:39 > 1:05:41One of them's quick.
1:05:47 > 1:05:49GONG CLASHES
1:05:51 > 1:05:54Don't know what that was!
1:05:54 > 1:05:56There you go - an omelette cooked by Jason Atherton...
1:05:56 > 1:05:58GONG CLASHES
1:06:00 > 1:06:01Oh, my God. I'll be empty tonight.
1:06:01 > 1:06:03LAUGHTER
1:06:07 > 1:06:09Anyway, James, just taste that, will you?
1:06:10 > 1:06:12I'll just have a taste of this.
1:06:13 > 1:06:15- It's cooked this time. Nearly.- Hm...
1:06:17 > 1:06:19First of all, half of it is left on there.
1:06:19 > 1:06:22And second of all, it's only two eggs.
1:06:22 > 1:06:25No, it's not, it's three! Look, I'll put 'em back together.
1:06:25 > 1:06:26- LAUGHTER - This one...
1:06:30 > 1:06:33- You call that "baveuse", don't you?- Baveuse, yes.
1:06:33 > 1:06:35We call that "uncooked" in England.
1:06:35 > 1:06:36LAUGHTER
1:06:39 > 1:06:41Daniel...
1:06:42 > 1:06:44- Yes? - LAUGHING: Yes?
1:06:46 > 1:06:49You're not quicker. You did it in 27.32.
1:06:49 > 1:06:52It's a good job, actually, because we've obviously run of printer ink.
1:06:52 > 1:06:54- You look a different colour. - Yeah, so that's me as well.
1:06:54 > 1:06:56- Thank you very much. - Jason...
1:06:58 > 1:07:01You're going to ban me. You'll put me in the bin again. I know you will.
1:07:02 > 1:07:04Sorry, I'm not saying anything!
1:07:05 > 1:07:08You did it in 18.52 seconds.
1:07:08 > 1:07:10But don't even think about getting on the board!
1:07:15 > 1:07:19Sorry, but you're both rubbish. I know it's harsh, but it's fair.
1:07:19 > 1:07:22It's not often we get to welcome the legendary Madhur Jaffrey
1:07:22 > 1:07:25into the studio, but when we do, we know we're in for a treat.
1:07:25 > 1:07:28And I have to be on my best behaviour - on this visit,
1:07:28 > 1:07:31she cooks a recipe from Calcutta using leftover roast beef.
1:07:31 > 1:07:33Great to have you on the show.
1:07:33 > 1:07:36It's been so long, over a year since we've last seen you.
1:07:36 > 1:07:38- Has it been that long?- It is. - I can't remember.
1:07:38 > 1:07:41But I feel it was yesterday, yeah.
1:07:41 > 1:07:43What are we cooking?
1:07:43 > 1:07:44We're starting with jalfrezi.
1:07:44 > 1:07:48- Jalfrezi.- That Bengali-Anglo-Indian wonderful dish.
1:07:48 > 1:07:50We're going to start right away.
1:07:50 > 1:07:52So, I'm going to chop an onion.
1:07:52 > 1:07:55If you would like, you could chop up the potato for me.
1:07:55 > 1:07:58Do something, if you would like? OK, I can do that.
1:07:58 > 1:08:01- Oh, the wrong thing. - DO you want a little knife?
1:08:01 > 1:08:02Yeah, this is fine, this is fine.
1:08:02 > 1:08:05- OK.- OK. I think this may be too big an onion,
1:08:05 > 1:08:07but we'll take what we can get here.
1:08:07 > 1:08:09You want me to do the beef? I'll do the beef.
1:08:09 > 1:08:11All right, you can do the beef.
1:08:11 > 1:08:13This is already pre-cooked beef.
1:08:13 > 1:08:16This...you can do this with leftover beef.
1:08:16 > 1:08:19You can do this with leftover lamb, that's fine, too.
1:08:19 > 1:08:21Any of these will do, but you can make it fresh -
1:08:21 > 1:08:24if you have nothing else, you can cook some beef,
1:08:24 > 1:08:26just the amount you need.
1:08:26 > 1:08:27And you can even boil it.
1:08:27 > 1:08:30In India, very often, they will boil it with a little salt
1:08:30 > 1:08:32and then proceed with the dish.
1:08:32 > 1:08:36Has jalfrezi always got meat in it? Or can it sometimes have fish?
1:08:36 > 1:08:39No - actually, it always has meat in it.
1:08:39 > 1:08:42It's leftover meat, traditionally, with spices.
1:08:42 > 1:08:45But you can add potatoes.
1:08:45 > 1:08:49The variation here is the potatoes and that makes such a difference.
1:08:49 > 1:08:51That's what we're going to do. OK.
1:08:51 > 1:08:54And, of course, the spices which we use in India,
1:08:54 > 1:08:56and everybody uses the spices,
1:08:56 > 1:09:00whether you're Indian or Anglo-Indian or whatever -
1:09:00 > 1:09:03if you live in India, you're sucked into this wonderful world of spices.
1:09:03 > 1:09:05- Yeah.- All right. I'm going to put this here.
1:09:05 > 1:09:08- You're using oil. Could you use ghee with that or not?- No, no.
1:09:08 > 1:09:09You don't want to get fat.
1:09:09 > 1:09:11LAUGHTER
1:09:11 > 1:09:13- You don't want to get fat?- No, no.
1:09:13 > 1:09:16So, now...all right, you put in...
1:09:16 > 1:09:17Speak for yourself!
1:09:17 > 1:09:18LAUGHTER.
1:09:18 > 1:09:21- What's in there?- Cumin seeds. - Cumin seeds.
1:09:21 > 1:09:24That's what's going to give it the flavour, plus the chilli.
1:09:24 > 1:09:26Meanwhile, the cumin seeds sizzle for five seconds...
1:09:26 > 1:09:29This is what lots of people don't do - they don't toast the spices.
1:09:29 > 1:09:31Right - you have to let them sizzle,
1:09:31 > 1:09:34they turn slightly brown and exciting.
1:09:34 > 1:09:36Now you put in the onion.
1:09:38 > 1:09:41And I will put in the potatoes as soon as...
1:09:41 > 1:09:44As soon as I've done them. I'm doing my best.
1:09:44 > 1:09:47No, you haven't started on the potatoes.
1:09:47 > 1:09:49LAUGHTER
1:09:49 > 1:09:53- You're on the wrong vegetable right now.- Oh, right - sorry.
1:09:55 > 1:09:58- All right.- I'm doing them now, right. Potato - this is precooked potato.
1:09:58 > 1:10:01Yeah, this is boiled potatoes. The chillies...
1:10:01 > 1:10:08- Now, if people are not very used to chilli, get them very fine.- Yeah.
1:10:08 > 1:10:10You put the seeds in, the lot?
1:10:10 > 1:10:12Oh, yes - we never throw away the seeds.
1:10:12 > 1:10:15What's the point of a chilli if you don't eat the seeds?
1:10:15 > 1:10:17- All right.- Precisely.
1:10:17 > 1:10:20That's what I've been trying to tell everybody for years, see?
1:10:20 > 1:10:22I'll start stirring that.
1:10:22 > 1:10:25Don't they, in Indian cooking, use a lot of onions, or not?
1:10:25 > 1:10:27- Is that just...?- No, no - there are dishes without onions.
1:10:27 > 1:10:31There are whole groups of people that don't eat onions and garlic.
1:10:31 > 1:10:33Some people like onions in some things.
1:10:33 > 1:10:35You don't put onions in a lot of vegetables,
1:10:35 > 1:10:38but you do very often with meat.
1:10:38 > 1:10:41- All right.- So, whereabouts is this from in India? What region?
1:10:41 > 1:10:45It's really from Bengal. It's the Anglo-England community in Bengal.
1:10:45 > 1:10:48Our dishes are very specific to specific areas,
1:10:48 > 1:10:49specific people,
1:10:49 > 1:10:54and this is really an Anglo-Indian dish from Calcutta, actually.
1:10:54 > 1:10:56All right - so, this is precooked potato.
1:10:56 > 1:10:59Precooked diced potato and chillies
1:10:59 > 1:11:05and I'm going to let the whole thing brown a bit in this oil.
1:11:05 > 1:11:08- And I'm using... - You want me to do the...?
1:11:08 > 1:11:11You can start the squash or the broccoli.
1:11:11 > 1:11:13- COUGHING:- In a hot pan.- Yeah.
1:11:13 > 1:11:18The chilli - ah, it's lovely, clears the head. Wonderful!
1:11:18 > 1:11:20LAUGHTER
1:11:20 > 1:11:23- You see? It's clearing the head. - It's clearing a lot of things!
1:11:23 > 1:11:25What's going in here, this stuff?
1:11:25 > 1:11:27- Uh, yes - you've got oil in there? - Yes, that's oil.
1:11:27 > 1:11:31So it's mustard seeds and asafoetida.
1:11:31 > 1:11:35- Which is...? - Asafoetida is...a resin,
1:11:35 > 1:11:40and it's like truffles or garlic, if you want to get more mundane,
1:11:40 > 1:11:45but it has that extra depth and aroma, which we love in India.
1:11:45 > 1:11:49So that's going in there. Then the idea is we brown this off, first?
1:11:49 > 1:11:51Brown it for a few minutes
1:11:51 > 1:11:55- and then we can just let it cook till it's soft.- OK.
1:11:55 > 1:12:00Now, I mentioned actress, TV cook, everything.
1:12:00 > 1:12:02You're bringing out books as well as films.
1:12:02 > 1:12:04Tell us about your latest book.
1:12:04 > 1:12:07This is from my latest book, by the way - Curry Easy.
1:12:07 > 1:12:08Funny, that(!)
1:12:08 > 1:12:09LAUGHTER
1:12:09 > 1:12:13- Made easy for you, you know? - Yes, thank you!
1:12:13 > 1:12:16So you can do it with great convenience
1:12:16 > 1:12:17and anybody else can do it.
1:12:17 > 1:12:21So I picked dishes from India that are simple to make,
1:12:21 > 1:12:23very simple, like this.
1:12:23 > 1:12:27- People think India food...it is complicated, or...?- No.
1:12:27 > 1:12:30No, it can be, like French food can be -
1:12:30 > 1:12:32you can take two days to make a dish
1:12:32 > 1:12:35and you can take ten minutes to make a dish.
1:12:35 > 1:12:37Like coq au vin, you see?
1:12:37 > 1:12:40LAUGHING: Coq au vin? No, no, no, not coq au vin.
1:12:40 > 1:12:44All right, so I've let this brown a little bit,
1:12:44 > 1:12:47now I'm going to put all the diced meat.
1:12:47 > 1:12:49Now, I've got my spices in there.
1:12:49 > 1:12:51I'm just going to put a little bit of water in here.
1:12:51 > 1:12:53- A touch of water in there? - Yeah, yup -
1:12:53 > 1:12:56you have to put enough water to let it cook.
1:12:56 > 1:12:58- Then just cook that. - Yeah. So, now, this...
1:12:58 > 1:13:03You go on stirring this. I will add salt and pepper to this.
1:13:03 > 1:13:06It doesn't need anything else, you see?
1:13:06 > 1:13:09It's one main spice, which is cumin, and that's it,
1:13:09 > 1:13:13so...not every Indian food has 20 spices.
1:13:13 > 1:13:16People are mistaken when they think that.
1:13:16 > 1:13:18All right, salt and pepper.
1:13:18 > 1:13:21Now, I've got my broccoli here, you want this cut up into florets?
1:13:21 > 1:13:24- Yes.- Yeah? So, apart from your cookbooks and bits and pieces,
1:13:24 > 1:13:26you're still doing films?
1:13:26 > 1:13:30- I'm still doing films.- Yeah. - I had a film come out in August.
1:13:30 > 1:13:32I have a film coming out in November.
1:13:32 > 1:13:36This is a good year for me - one book, two films.
1:13:36 > 1:13:39One book, two films. But you still do a lot of writing as well.
1:13:39 > 1:13:43I still do a lot of writing. I write for magazines and newspapers.
1:13:43 > 1:13:46Um...you know, that goes on.
1:13:47 > 1:13:52All right - so, now, the secret is to let it just sit around and brown.
1:13:52 > 1:13:54So what have we got here? This is for the broccoli.
1:13:54 > 1:13:59The broccoli has mustard seeds, cumin seeds and asafoetida,
1:13:59 > 1:14:01the same wonderful spice.
1:14:01 > 1:14:04By the way, this spice comes from Afghanistan,
1:14:04 > 1:14:07so if there's too much war there, we'll stop getting it,
1:14:07 > 1:14:09so we better not have war.
1:14:10 > 1:14:14- That's a good excuse! - That's my dream - for no war.
1:14:14 > 1:14:17There we go. Big pot - in goes the broccoli, like that.
1:14:17 > 1:14:20- Yeah. Now...- And the secret is - particularly like Chinese food -
1:14:20 > 1:14:23you don't add too much oil. You just add a touch of water.
1:14:23 > 1:14:26A touch of water, cover, and just let it soak through.
1:14:26 > 1:14:29There we go. So we leave that cooking.
1:14:29 > 1:14:32And we leave this cooking, and that's cooking.
1:14:32 > 1:14:35- You've got coriander in there. - I'm going to put coriander,
1:14:35 > 1:14:38then you have to put salt, sugar and chilli powder.
1:14:38 > 1:14:41Salt, sugar, chilli powder. That's going in the...?
1:14:41 > 1:14:43So it's slightly sweet, slightly sour.
1:14:43 > 1:14:45It's going to get sour from the yoghurt,
1:14:45 > 1:14:47which we'll put in at the end.
1:14:47 > 1:14:49If people haven't got butternut squash,
1:14:49 > 1:14:52could they use courgettes, or any other type of veg?
1:14:52 > 1:14:56Yes, yes - any pumpkin-y thing. Anything that's in that family.
1:14:56 > 1:14:58You can use pumpkin. In fact, in Bangladesh,
1:14:58 > 1:15:01where this dish is from, they would use pumpkin.
1:15:01 > 1:15:05- Right.- So when it's done, when it's tender,
1:15:05 > 1:15:07you put in the yoghurt,
1:15:07 > 1:15:10and you stir it about until the yoghurt just disappears.
1:15:10 > 1:15:14OK. So the idea is we just get a bit of colour on the broccoli.
1:15:14 > 1:15:18So what's next for Madhur, then? What's on the cards?
1:15:18 > 1:15:20Are you going to do more filming or...?
1:15:20 > 1:15:25- I'm going to do more filming. - I'm hoping to start another cookbook.
1:15:25 > 1:15:27It's in the works, actually.
1:15:27 > 1:15:29I never stop. There's always one in the oven.
1:15:29 > 1:15:32Where do you base yourself, now? Where do you base yourself?
1:15:32 > 1:15:34I'm in New York. I'm in New York.
1:15:34 > 1:15:36I live in the Village, which is the southern end
1:15:36 > 1:15:38of the island of Manhattan.
1:15:39 > 1:15:42See what I'm doing? I'm sort of slightly mashing it up.
1:15:42 > 1:15:44It's really going to be yummy.
1:15:44 > 1:15:46And I've let a crust form at the bottom.
1:15:49 > 1:15:52- So it is like a hash sort of thing. - It's a real hash.
1:15:52 > 1:15:55And you can have it with just a little ketchup.
1:15:55 > 1:15:57Or you can have it with these vegetables.
1:15:57 > 1:15:58A fried egg on the top.
1:15:58 > 1:16:02Or a fried egg on the top, or poached egg on the top.
1:16:02 > 1:16:03It's wonderful.
1:16:05 > 1:16:07Right, so I'm nearly there with our...
1:16:07 > 1:16:11This cooked straightaway, this squash. It's quite simple.
1:16:11 > 1:16:14So I put the sugar, the salt and the chilli in there.
1:16:14 > 1:16:17- OK, now you put the yoghurt. - A bit of yoghurt.
1:16:17 > 1:16:22And stir it in until it disappears. And then put the green coriander.
1:16:22 > 1:16:24And this is eaten as a kind of relish,
1:16:24 > 1:16:26so you have it with other foods,
1:16:26 > 1:16:31because it provides a chutney-like, wonderful taste.
1:16:31 > 1:16:34- This could be hot or cold, then, I suppose.- Exactly.
1:16:36 > 1:16:41I always like to taste things, just to make sure there's enough salt.
1:16:44 > 1:16:45Mmm...
1:16:45 > 1:16:46Good?
1:16:46 > 1:16:48Yummy.
1:16:48 > 1:16:52- There you go.- Mmm - I would put a little more salt.
1:16:52 > 1:16:55- Would you like to taste it? - I always like more salt.
1:16:55 > 1:16:57- I did it for you, actually. - Thank you.
1:16:58 > 1:17:00You always say, "Not enough salt."
1:17:00 > 1:17:02HE COUGHS
1:17:04 > 1:17:06- Whoa! Bit of a kick, isn't there?- Yeah.
1:17:06 > 1:17:08Green chillies provide the kick.
1:17:08 > 1:17:10- COUGHING:- No, it's fine.
1:17:10 > 1:17:12LAUGHTER I hope you're all right.
1:17:12 > 1:17:17- It's lovely, yeah.- For you, less green chillies, next time.
1:17:17 > 1:17:21Great, right - a bit of this on the side? Where do you want this?
1:17:21 > 1:17:24In fact, don't tell me. Where do you want it?
1:17:24 > 1:17:26- Just here.- There?- There.
1:17:26 > 1:17:27All right. That's good.
1:17:28 > 1:17:32And then we can have the broccoli here.
1:17:32 > 1:17:33Right, I'll do that.
1:17:36 > 1:17:39This could be the new cooking programme.
1:17:39 > 1:17:42OK, and then that along there.
1:17:42 > 1:17:45- What, you want me to plate that one as well?- Yes.- All right.
1:17:45 > 1:17:46You have the big reach.
1:17:46 > 1:17:49Fair enough. Do we need to put anything else in there?
1:17:49 > 1:17:52- Coriander?- No... Oh, yeah, sure.
1:17:52 > 1:17:55This is always good. You know why we do it?
1:17:55 > 1:18:00It's full of vitamins, that's why we do use all this coriander.
1:18:00 > 1:18:02Like you said, just fried off in oil,
1:18:02 > 1:18:03don't need to use any of that ghee?
1:18:03 > 1:18:05No, no, no.
1:18:05 > 1:18:06No, we don't.
1:18:06 > 1:18:07LAUGHTER
1:18:07 > 1:18:09Remind us what that is again.
1:18:09 > 1:18:11SHE LAUGHS
1:18:11 > 1:18:14- Remind us what that is again. - All right, this is done.
1:18:14 > 1:18:17- Yeah, remind us what it is, again. - Oh, what is it?
1:18:17 > 1:18:18People are just waking up.
1:18:18 > 1:18:20Good morning!
1:18:20 > 1:18:22Jalfrezi, this is jalfrezi.
1:18:22 > 1:18:25Jalfrezi, without butter - but you can use it, possibly,
1:18:25 > 1:18:26- when she's not looking.- No ghee.
1:18:31 > 1:18:34Lovely - right, over here. Have a seat over here, Madhur.
1:18:34 > 1:18:39- OK.- There you go. This is for you. - Thank you.- There you go.
1:18:39 > 1:18:42- Jalfrezi for breakfast. There you go.- Lovely!
1:18:42 > 1:18:44Your first cooking programme -
1:18:44 > 1:18:47blow your socks off when you have jalfrezi for breakfast.
1:18:47 > 1:18:49Dive in, tell us what you think.
1:18:49 > 1:18:53- Like you say, that butternut squash, you can have that hot or cold.- Yes.
1:18:53 > 1:18:56- With cold meats, stuff like that? - Exactly.- Mmm!
1:18:56 > 1:18:59- SHE GASPS - It is hot and spicy, innit?
1:18:59 > 1:19:02- I love chilli, though.- Ah! - Try some of that stuff.
1:19:02 > 1:19:04But it is...has got a little kick in there,
1:19:04 > 1:19:05those little green chillies.
1:19:05 > 1:19:06Mmm...
1:19:06 > 1:19:08It's so light as well, though.
1:19:08 > 1:19:09That's it - if you don't cook it
1:19:09 > 1:19:13in a lot of oil - or GHEE - then it's light.
1:19:13 > 1:19:16- Oh...- Happy with that. - I have to pass it on, now!
1:19:21 > 1:19:24Spicy Indian beef hash - perfect for Monday evening,
1:19:24 > 1:19:27when you can use up all of those Sunday roast leftovers.
1:19:27 > 1:19:30Actress Miranda Raison had her heart set on lobster
1:19:30 > 1:19:32when she came to face her Food Heaven or Food Hell.
1:19:32 > 1:19:36She certainly didn't want to eat peppers served with squid.
1:19:36 > 1:19:37But which one did she get?
1:19:37 > 1:19:40Food Heaven would be, I think, a lot of people's, to be honest -
1:19:40 > 1:19:41it was certainly our callers' -
1:19:41 > 1:19:44lobster, here, which could be transformed into a lovely
1:19:44 > 1:19:48lobster ravioli with lobster bisque, lovely fresh veg.
1:19:48 > 1:19:50Alternatively, we've got peppers over here,
1:19:50 > 1:19:52stewed with another one of your favourite things -
1:19:52 > 1:19:53or least favourite things - squid,
1:19:53 > 1:19:55stuffed with more peppers and ricotta cheese.
1:19:55 > 1:19:58What do you think they've decided? Have they been nice to you?
1:19:58 > 1:20:02Oh, I don't...it just seems like it could all be a horrible set-up
1:20:02 > 1:20:03and I'm going to end up eating...
1:20:03 > 1:20:05Neil likes his lobster, he was brought up on lobster, him -
1:20:05 > 1:20:07fine, strapping lad, there.
1:20:07 > 1:20:09- Brought up on lobster... - I hope it's heaven.
1:20:09 > 1:20:10- It is - 7-0.- Yay!
1:20:10 > 1:20:12It definitely is. Everybody's chosen it -
1:20:12 > 1:20:15a bit disappointing for me, cos it's the hardest thing to cook.
1:20:15 > 1:20:17We've got the smallest amount of time.
1:20:17 > 1:20:20First thing we're going to do is make a salmon mousse here.
1:20:20 > 1:20:22Now, to go with this, we've got some salmon.
1:20:22 > 1:20:25I'm going to blend that, or rather, Mark is,
1:20:25 > 1:20:27with some double cream, a touch of lemon -
1:20:27 > 1:20:29that's it, to make a little salmon mousse.
1:20:29 > 1:20:31Next, we'll julienne, or thinly slice,
1:20:31 > 1:20:34our courgette and leeks over here,
1:20:34 > 1:20:39which is going to go nicely into our nice pan as a base.
1:20:39 > 1:20:41I'm going to make a lobster bisque.
1:20:41 > 1:20:45Now, this is a way to use up the shells of the lobster or the crab.
1:20:45 > 1:20:48What you don't do in restaurants is throw the shells away.
1:20:48 > 1:20:51- That's the best bit, James, isn't it? - It is the best, best bit.
1:20:51 > 1:20:54It's the whole point of this dish - obviously, you've got the meat,
1:20:54 > 1:20:55but it is very expensive.
1:20:55 > 1:20:57When you're buying a lobster like this,
1:20:57 > 1:21:01it is actually quite expensive, so what we're going to do
1:21:01 > 1:21:03is utilise the shells, which you use a lot in restaurants
1:21:03 > 1:21:05to make soup, bisques, stuff like that.
1:21:05 > 1:21:08So you start off with onions and some carrot.
1:21:08 > 1:21:10You can put a little bit of garlic in there if you want.
1:21:10 > 1:21:14We've got fresh thyme. Throw all that in. Plenty of stuff.
1:21:15 > 1:21:18Then we've got a bit of tomato puree.
1:21:18 > 1:21:20Now, you need that, for colour.
1:21:20 > 1:21:22Tomato puree, there we go.
1:21:22 > 1:21:26Then we've got a lobster here. To do that, prepare our lobster,
1:21:26 > 1:21:29you take the claws off, you take this part out here,
1:21:29 > 1:21:31utilise this shell, the whole shell goes in.
1:21:31 > 1:21:33- Wow!- All right?
1:21:33 > 1:21:35Cos there's still flavour in the shell.
1:21:35 > 1:21:41What we're going to do is just crack this open, peel this out like that.
1:21:41 > 1:21:45The secret with lobster is you don't overcook it - very, very important.
1:21:45 > 1:21:46Timing-wise, boys,
1:21:46 > 1:21:49if you were doing a lobster, per pound, what do you reckon?
1:21:49 > 1:21:52- Ooh...five minutes? - Yeah, five minutes.
1:21:52 > 1:21:54Five minutes per pound, no more than that.
1:21:54 > 1:21:56So we've got our nice lobster meat here,
1:21:56 > 1:21:58which I'm just going to cut rounds of.
1:21:58 > 1:22:00There you go. I'll dice this bit here,
1:22:00 > 1:22:03which is going to go into our ravioli,
1:22:03 > 1:22:06- which needs to be done very quickly, so if you can swap things...?- Yeah.
1:22:06 > 1:22:09You've got two claws - one that holds the food it catches,
1:22:09 > 1:22:11one that cuts it.
1:22:11 > 1:22:14- The one that's biggest holds it. - Oh, really?- Yeah.
1:22:14 > 1:22:17So, when it's alive, don't put your hands anywhere near this or that.
1:22:17 > 1:22:18This one is really, really strong.
1:22:18 > 1:22:21So we just crack the shell. There you go.
1:22:22 > 1:22:26- Open it like that and you pull the flesh out like that.- Yum!
1:22:26 > 1:22:30Still using these shells, look - OK? So, this one,
1:22:30 > 1:22:33we crack the meat, like that.
1:22:33 > 1:22:34Back of a knife.
1:22:36 > 1:22:39There we go, take out this. Take the small part of the claw.
1:22:39 > 1:22:42Crack it and twist. Then the meat should just fall out, like that.
1:22:42 > 1:22:44That's what we want - oh, sorry.
1:22:44 > 1:22:47Still using all the shells, which we've got in here - take the whole lot.
1:22:50 > 1:22:52Including the juice, all in there.
1:22:52 > 1:22:55So we don't lose any of this. We can roast this, if you wanted.
1:22:55 > 1:22:57Alternatively, we can leave it as it is.
1:22:57 > 1:23:01But what we're going to do now is add some chicken stock.
1:23:01 > 1:23:04- It's unusual, putting chicken stock in this, but it does work.- Right.
1:23:04 > 1:23:06You cook that for about 45 minutes,
1:23:06 > 1:23:09and we end up with this stuff that we've got here.
1:23:10 > 1:23:12Then what we've got to do is blend this.
1:23:12 > 1:23:15This is the interesting thing about bisque -
1:23:15 > 1:23:17- you blend the whole shells.- Oh, wow.
1:23:17 > 1:23:20Right - now...as a trainee chef -
1:23:20 > 1:23:23I'm sure these boys have done it many, many times -
1:23:23 > 1:23:26as a trainee, you would just get this job
1:23:26 > 1:23:28every single day in the kitchen...
1:23:29 > 1:23:31..if lobster bisque was on the menu.
1:23:31 > 1:23:34Then you'd have to pass it by hand through a mouli,
1:23:34 > 1:23:36which goes backwards and forwards, which you turn,
1:23:36 > 1:23:40which you can get on the internet - a bit like his sausage machine.
1:23:40 > 1:23:41Then lid on.
1:23:43 > 1:23:47Blend this, including the shells, the whole lot gets blended.
1:23:47 > 1:23:49- I didn't know that. - The whole lot gets chopped.
1:23:51 > 1:23:53Then what we can do now is add some butter...
1:23:56 > 1:23:57..a knob of butter...
1:23:58 > 1:24:00..and some cream.
1:24:01 > 1:24:04Don't forget, by the way, once it's in there,
1:24:04 > 1:24:07you've got some brandy which needs to go in as well.
1:24:07 > 1:24:08So you've got brandy there.
1:24:08 > 1:24:10You blend it all up.
1:24:11 > 1:24:13Lid off. How are we going with the ravioli?
1:24:13 > 1:24:15- How many do you need, James? - Two and a half minutes left.
1:24:15 > 1:24:18So, you've got one minute to make ravioli.
1:24:20 > 1:24:23It's always better to give it to somebody else to do, see?
1:24:23 > 1:24:28And then what you do is just quickly saute that lot off - there you go -
1:24:28 > 1:24:31- and we've got this sauce... - That looks amazing.
1:24:31 > 1:24:34It's rich. You can have this as a soup.
1:24:34 > 1:24:38But you can keep this. It freezes fantastically well, this stuff.
1:24:38 > 1:24:40So you don't need to throw any of this away -
1:24:40 > 1:24:42the idea is that it keeps.
1:24:42 > 1:24:47Put that on there, then I'll take my asparagus.
1:24:47 > 1:24:50I'll blanch that in there. That goes in.
1:24:50 > 1:24:52A little risotto - a little pasta, very simple.
1:24:52 > 1:24:58Egg yolks, plain flour, you can use, or 00 flour, is what you want.
1:24:59 > 1:25:01- Ravioli, how are we doing, boys? - Yeah.
1:25:01 > 1:25:04So we've basically put the ravioli through a pasta machine,
1:25:04 > 1:25:07put the salmon mousse in the middle, the lobster's in there as well.
1:25:07 > 1:25:11Then we're going to blanch this, or rather, cook this,
1:25:11 > 1:25:13in boiling water, which we've got in there.
1:25:13 > 1:25:15That's going to sit in there
1:25:15 > 1:25:17and we cook that for about a minute, all right?
1:25:17 > 1:25:21- Over here, we've got our courgettes and leeks.- You want these claws?
1:25:21 > 1:25:23Yeah, we're going to use those.
1:25:23 > 1:25:25Straight into it, this meat. Goes in there as well.
1:25:25 > 1:25:28That should be enough, boys, thank you very much.
1:25:28 > 1:25:31We've got the lobster meat - we warm this in the sauce, see?
1:25:31 > 1:25:34So we don't lose any of that.
1:25:34 > 1:25:36There you go. Now, if I just...
1:25:37 > 1:25:41..heat that up, a bit of salt, a bit of black pepper,
1:25:41 > 1:25:43that finishes this one off.
1:25:43 > 1:25:46There you go - can you season up that sauce for me, please?
1:25:46 > 1:25:47- Yeah.- That would be nice.
1:25:49 > 1:25:51So you've got three chefs dancing around the kitchen.
1:25:51 > 1:25:55- It's great. We love it, don't we? - I feel quite important.
1:25:55 > 1:25:58There we go - so you get your leeks and courgettes.
1:25:58 > 1:26:01We don't overcook these, just literally pop them on there.
1:26:01 > 1:26:04Quite nice to finish that with a little brandy, sometimes, isn't it?
1:26:04 > 1:26:06I put brandy in at the start, but like you say,
1:26:06 > 1:26:07you can put more in, obviously.
1:26:07 > 1:26:11- There you go. We'll take... - Not when there's a show this afternoon, though.
1:26:11 > 1:26:12- No!- Take our asparagus out.
1:26:15 > 1:26:17There you go. A little butter, you can have that in there.
1:26:17 > 1:26:20Got any butter left? We've always got butter on this show, obviously.
1:26:20 > 1:26:22- How's the sauce doing? - That's lovely.
1:26:22 > 1:26:24As I said, the best bit, that.
1:26:24 > 1:26:25Pasta's now cooked.
1:26:26 > 1:26:28There we go.
1:26:28 > 1:26:29So it doesn't take very long -
1:26:29 > 1:26:31although we've got salmon mousse in there,
1:26:31 > 1:26:33it doesn't take very long to cook.
1:26:33 > 1:26:38Drain that off, then we can pop three of these on there.
1:26:40 > 1:26:42Then we've got the lobster meat.
1:26:43 > 1:26:46- There you go - seasoned?- Yeah.
1:26:46 > 1:26:48So we've got the nice lobster claw
1:26:48 > 1:26:51and this is the idea of this, it's just...
1:26:51 > 1:26:54It's all about the sauce as well.
1:26:56 > 1:26:57You've got the lobster...
1:26:57 > 1:27:00You can put star anise in there, which I've done in the past,
1:27:00 > 1:27:03which is really nice, that aniseedy sort of flavour.
1:27:04 > 1:27:08- A little bit of asparagus. - That was on my heaven list as well.
1:27:08 > 1:27:11That's the reason I'm putting it on, Miranda, you see?
1:27:11 > 1:27:14I've done this a few times!
1:27:14 > 1:27:17And then this stuff, which is rocket cress -
1:27:17 > 1:27:21just a nice little bit of rocket cress over the top.
1:27:21 > 1:27:25- Very simple.- Wow! - Grab some knives and forks, boys.
1:27:25 > 1:27:27There you go - we've got a little bit...
1:27:27 > 1:27:28CUTLERY CLATTERS
1:27:28 > 1:27:30I'll do it, then!
1:27:30 > 1:27:33- Sorry.- There you go. A little drizzle of oil...
1:27:34 > 1:27:37- Dive into that, tell us what you think.- It looks amazing!
1:27:37 > 1:27:39Bring over the glasses, guys.
1:27:40 > 1:27:42SHE CHUCKLES
1:27:42 > 1:27:45- There you go. What do you think? - That is amazing.
1:27:45 > 1:27:46- Happy with that?- Yep!
1:27:46 > 1:27:49You see, the secret is don't get rid of those lobster shells.
1:27:49 > 1:27:52If you have any left over, keep them -
1:27:52 > 1:27:54keep them in the fridge, crab shells,
1:27:54 > 1:27:55all that kind of stuff.
1:27:55 > 1:27:56- There you go.- Thank you.
1:27:56 > 1:28:00With it being the end of the show, Neil, you get that - there you go.
1:28:04 > 1:28:05A decadent dish, there.
1:28:05 > 1:28:09You don't have lobster every day, so when you do, it's worth savouring.
1:28:09 > 1:28:11That's all we've got time for on today's Best Bites.
1:28:11 > 1:28:12If you'd like to try to cook
1:28:12 > 1:28:14any of the food you've seen on the programme,
1:28:14 > 1:28:17you can find all the studio recipes on our website.
1:28:17 > 1:28:19Go to bbc.co.uk/recipes
1:28:19 > 1:28:22There are loads of fantastic ideas on there for you to choose from.
1:28:22 > 1:28:25Have a great week and I'll see you soon - bye for now.