0:00:02 > 0:00:05Hello. Here comes 90 minutes of mouthwatering world-class cooking.
0:00:05 > 0:00:06This is Saturday Kitchen Best Bites.
0:00:27 > 0:00:30Welcome to the show. We're not cooking live in the studio today.
0:00:30 > 0:00:32Instead, there's a cracking line-up of recipes
0:00:32 > 0:00:34from the Saturday Kitchen archives
0:00:34 > 0:00:38all ready for you to get stuck into, along with some Hollywood stars,
0:00:38 > 0:00:40Rashida Jones and Antonio Banderas.
0:00:40 > 0:00:42Coming up on today's show,
0:00:42 > 0:00:46Rick Stein is serving up a breakfast bhaji. It's packed full of spices.
0:00:46 > 0:00:48Much better than a bowl of cereal.
0:00:48 > 0:00:51Colin McGurran has a great chicken recipe for us.
0:00:51 > 0:00:53He's roasting the legs and rolling the breasts
0:00:53 > 0:00:55in mustard and five-spice.
0:00:55 > 0:00:58And he serves it with a tasty buckwheat salad.
0:00:58 > 0:01:01Ken Hom is causing havoc with a crispy pigeon dish.
0:01:01 > 0:01:05The pigeons are deep-fried and served with a Sichuan pepper dip
0:01:05 > 0:01:07but they ought to have come with eye protectors
0:01:07 > 0:01:08as I nearly blinded myself.
0:01:08 > 0:01:10And Hollywood actress Rashida Jones
0:01:10 > 0:01:12faced her food heaven or food hell.
0:01:12 > 0:01:13Would she get a food heaven,
0:01:13 > 0:01:15a dark chocolate fondant
0:01:15 > 0:01:17with a liquid centre and hot chocolate sauce
0:01:17 > 0:01:19or would she get a dreaded food hell,
0:01:19 > 0:01:23a chicken Caesar salad with spicy pecans and rosemary croutons?
0:01:23 > 0:01:26And you can find out what she gets to eat at the end of today's show.
0:01:26 > 0:01:29But before all that, here's the country's favourite pub landlord,
0:01:29 > 0:01:30Tom Kerridge,
0:01:30 > 0:01:33with a Michelin-starred take on a takeaway kebab.
0:01:33 > 0:01:36OK. We are going to be doing some pork cheeks
0:01:36 > 0:01:37that are going to be braised
0:01:37 > 0:01:39and served with some taramasalata,
0:01:39 > 0:01:41- which is like a smoked conserve or a paste...- Yes.
0:01:41 > 0:01:43..served with some flatbreads made by you.
0:01:43 > 0:01:45- That's what we're going to be doing. - All right.
0:01:45 > 0:01:48Carrots and bits and pieces we're going to do for the pork cheeks?
0:01:48 > 0:01:52Yeah, we're going to braise... Get them on braising first.
0:01:52 > 0:01:55So, Warwick, how are you with pork cheeks?
0:01:55 > 0:01:57Ah, it wouldn't be my first choice of meat,
0:01:57 > 0:02:00- if I'm honest with you. - THEY LAUGH
0:02:00 > 0:02:03Again, it's the unusual parts of animals, I think,
0:02:03 > 0:02:06and that is an unusual part, isn't it, to eat or is it...?
0:02:06 > 0:02:09No, it's a lovely part to eat. Do you like sausages?
0:02:09 > 0:02:12Why would you pick a cheek as opposed to another bit?
0:02:12 > 0:02:14Do you eat sausages?
0:02:14 > 0:02:16- Yes.- Yeah, well, that's got pork cheeks in it.
0:02:16 > 0:02:18Has it? It's got all sorts of other things in it.
0:02:18 > 0:02:21THEY LAUGH It's got more than cheeks in it.
0:02:21 > 0:02:23I think I've just gone off sausages.
0:02:25 > 0:02:26What are we doing with them?
0:02:26 > 0:02:28OK. I'm just going to sweat off some vegetables
0:02:28 > 0:02:30as if we're going to be making... like a braise,
0:02:30 > 0:02:33like a casserole kind of thing we're going to be doing.
0:02:33 > 0:02:35So it's carrots, onions, some celery.
0:02:35 > 0:02:38We're just going to sweat it down a little bit.
0:02:40 > 0:02:43So it's been an incredibly busy month for you.
0:02:43 > 0:02:44Yeah, it's been amazing.
0:02:44 > 0:02:46You know, like, the show coming out,
0:02:46 > 0:02:50the book coming out, then the Chef's Chef Of The Year award,
0:02:50 > 0:02:52which was a complete surprise but amazing.
0:02:52 > 0:02:53It was voted for by the...
0:02:53 > 0:02:56I mean, everybody else with AA rosettes,
0:02:56 > 0:02:58so there's about 6,000 chefs that voted.
0:02:58 > 0:03:00And I think a couple of mates of mine,
0:03:00 > 0:03:02Sat Bains, Claude Bosi and Daniel Clifford
0:03:02 > 0:03:04probably rigged the votes and I won.
0:03:04 > 0:03:06- Yeah, we voted for you as well. - Oh, did you?
0:03:06 > 0:03:09- I probably owe you a couple of quid then, do I?- A few quid, yes.
0:03:09 > 0:03:11A couple of quid and a pint or something. HE LAUGHS
0:03:11 > 0:03:14- Well deserved as well. - So, yeah, no, it's been great.
0:03:14 > 0:03:16It's been a great couple of weeks actually.
0:03:16 > 0:03:18And then, to top it all off,
0:03:18 > 0:03:22I met Usain Bolt which was just phenomenal.
0:03:22 > 0:03:25And I ended up talking to him about pork scratchings.
0:03:26 > 0:03:28OK. So, I'm sweating the veg down.
0:03:28 > 0:03:32Star anise and some peppercorns are going in there for a bit of flavour.
0:03:32 > 0:03:34- Yes.- And then these are the pork cheeks.
0:03:35 > 0:03:37And they come from here, Warwick.
0:03:37 > 0:03:38Thank you.
0:03:38 > 0:03:39THEY LAUGH
0:03:39 > 0:03:42- You're really selling these, aren't you?- Yeah, exactly.
0:03:42 > 0:03:44I'm just going to trim out just a little bit of the sinew on them,
0:03:44 > 0:03:47cos, when you braise them, you don't want them to kind of curl up.
0:03:47 > 0:03:49The sinew will tighten up on them.
0:03:49 > 0:03:51Now, the flatbreads, we've got a mixture of salt,
0:03:51 > 0:03:53a little bit of grapeseed oil,
0:03:53 > 0:03:56a touch of water and just plain flour, yeah?
0:03:56 > 0:03:57That's it. Yeah, very, very simple.
0:03:57 > 0:04:01Kind of like an unproved bread. Bread without yeast in it.
0:04:01 > 0:04:04It's just going to go nice and crispy when you fry it.
0:04:04 > 0:04:05So the cheeks are going in.
0:04:05 > 0:04:08We're not searing the cheeks, we're just slowly braising them
0:04:08 > 0:04:10and then we're going to get the colour on them
0:04:10 > 0:04:12after they're braised.
0:04:12 > 0:04:14Going to take on the flavour from the star anise
0:04:14 > 0:04:15and the peppercorns.
0:04:15 > 0:04:18- Then we're going to fry them. Flake them up and fry them...- Yeah.
0:04:18 > 0:04:19..so it's nice and crispy.
0:04:21 > 0:04:23Now, somebody told me as well, before your chef,
0:04:23 > 0:04:24you were a childhood actor.
0:04:24 > 0:04:25You wanted to be an actor.
0:04:25 > 0:04:27- Yeah.- Is that right?- It is.
0:04:27 > 0:04:29- You said you weren't going to talk about it today.- I am.
0:04:30 > 0:04:32It'll come back to haunt you
0:04:32 > 0:04:34- because you were in Miss Marple, weren't you?- I was, yeah.
0:04:34 > 0:04:37I ended up... I went to the youth theatre when I was a little kid,
0:04:37 > 0:04:39and myself and my mate went there.
0:04:39 > 0:04:41And about three weeks after joining the youth theatre
0:04:41 > 0:04:44there was an agent there to see somebody else
0:04:44 > 0:04:46and I ended like up about three weeks after that
0:04:46 > 0:04:49filming the Christmas special of Miss Marple which was...
0:04:49 > 0:04:50She's amazing.
0:04:50 > 0:04:51But I, ah...
0:04:51 > 0:04:54- I played a borstal boy.- Right.
0:04:54 > 0:04:56And I thought, well, this is quite cool.
0:04:56 > 0:04:59And then I did another couple of things on TV as an actor.
0:04:59 > 0:05:00Between the ages of 16 and 18 then,
0:05:00 > 0:05:06I was a thug, a borstal boy, a bully.
0:05:06 > 0:05:09And I thought by the age of 17½, I was typecast...
0:05:09 > 0:05:11There's a sink in there if you want to wash your hands.
0:05:11 > 0:05:14..typecast. And then I thought, do you know what,
0:05:14 > 0:05:17I want to get into the kitchen and start working as a chef,
0:05:17 > 0:05:20so, yes, I did do a little bit of acting as a child.
0:05:20 > 0:05:22Well, I suppose 16 isn't a child but...
0:05:22 > 0:05:24But what inspired you to be a chef then?
0:05:24 > 0:05:25Why did you suddenly change?
0:05:25 > 0:05:28I really enjoyed cooking. It was one of those things.
0:05:28 > 0:05:29When you go into a kitchen,
0:05:29 > 0:05:32a kitchen's one of those environments that, um...
0:05:32 > 0:05:33It's not for the faint-hearted.
0:05:33 > 0:05:35You go in there as an 18-year-old
0:05:35 > 0:05:37and there's loads of blokes like swearing
0:05:37 > 0:05:40and shouting at each other and there's flames and knives
0:05:40 > 0:05:42and you just think, this is cool, it's rock'n'roll.
0:05:42 > 0:05:46And get covered in tattoos and you stay in the kitchen forever.
0:05:46 > 0:05:47They're amazing places.
0:05:47 > 0:05:49It's like coriander, you love it or hate it, you see.
0:05:49 > 0:05:51Why be a chef? I mean, it's very stressful, isn't it?
0:05:51 > 0:05:53You think it would be a lovely, relaxing thing
0:05:53 > 0:05:55but you see chefs and they're...
0:05:55 > 0:05:57- It's stressful, isn't it? - It's adrenaline.
0:05:57 > 0:06:00Twice a day for lunch and dinner you have to be ready and it's adrenaline.
0:06:00 > 0:06:01It's a real push.
0:06:03 > 0:06:04And it's great fun as well.
0:06:04 > 0:06:08And you talk about girls and football and cooking.
0:06:08 > 0:06:10- They're amazing places, kitchens. - Hmm.
0:06:10 > 0:06:13I mean, it's kind of a performance as well, isn't it?
0:06:13 > 0:06:14It's like acting in a way.
0:06:14 > 0:06:17- You're kind of getting in there and creating something.- Yeah.
0:06:17 > 0:06:19Yeah, that's the other thing. You do get a chance to...
0:06:19 > 0:06:21The older you get, the more you learn.
0:06:21 > 0:06:23Then you get that chance to express yourself,
0:06:23 > 0:06:25whether it's with pork cheeks doing a kebab
0:06:25 > 0:06:27or wonderful food from the Amazon.
0:06:27 > 0:06:29They're very, very delicious.
0:06:29 > 0:06:32OK, so, the lid has gone on. These pork cheeks are braising.
0:06:32 > 0:06:35- I'm going to get on to making the taramasalata.- Yes.
0:06:35 > 0:06:38- Now, you're going to make this yourself?- Yes.- This one.
0:06:38 > 0:06:41Yeah, I'm going to make this myself as opposed to buying
0:06:41 > 0:06:42the bright pink stuff.
0:06:42 > 0:06:44What is that...the pink bit of it?
0:06:44 > 0:06:47I don't know exactly... What does that come from? I don't know.
0:06:47 > 0:06:50To be honest with you, I'm not really sure how they make it that pink.
0:06:50 > 0:06:51- Yeah.- Probably best not to ask.
0:06:51 > 0:06:54It's probably how they make sausages bright pink.
0:06:54 > 0:06:57OK, so, bread goes into the food processor.
0:06:58 > 0:07:00- Just into...- Yep.
0:07:01 > 0:07:02..rough crumbs.
0:07:03 > 0:07:05And then it's going to go into a bowl.
0:07:08 > 0:07:10So those cheeks are cooked for how long?
0:07:10 > 0:07:13Cheeks are baked for about 2½ hours.
0:07:13 > 0:07:15- Right.- I'm going to cover it with milk.
0:07:15 > 0:07:19- These are the flatbreads. - The bread will absorb the milk.
0:07:20 > 0:07:21And then in...
0:07:23 > 0:07:25..to the food processor. This is cod's roe.
0:07:25 > 0:07:27- So, smoked cod's roe.- Yes.
0:07:27 > 0:07:29I'm just going to open it up, the little membrane.
0:07:30 > 0:07:32And then you've got that lovely...
0:07:32 > 0:07:35The smoky smell coming from that is fantastic.
0:07:35 > 0:07:37- I'll cook...- Really powerful, really strong.
0:07:37 > 0:07:40I'm doing the flatbreads and you want the onions frying too.
0:07:40 > 0:07:42Yeah, deep fry the onions so we can get some shallot rings going.
0:07:44 > 0:07:47- Scrape the eggs...- Yes.
0:07:47 > 0:07:48..from...
0:07:50 > 0:07:52Right, I'm going to put...
0:07:52 > 0:07:54the...
0:07:54 > 0:07:56the onions in.
0:07:56 > 0:07:58So what's it like seeing your first ever cookbook then?
0:07:58 > 0:08:00Because...
0:08:00 > 0:08:03You know. Seeing it on the supermarket shelf.
0:08:03 > 0:08:04Yeah. It's amazing actually.
0:08:04 > 0:08:06It's probably enough to put people off their shopping
0:08:06 > 0:08:11when they see my ugly mug there but, I'll be honest with you, it's great.
0:08:11 > 0:08:12It's a lot of hard work.
0:08:12 > 0:08:15The show and the book itself was done in a fairly quick time
0:08:15 > 0:08:18but it was all done with a bunch of friends.
0:08:18 > 0:08:21The TV show was filmed with a bunch of guys that liked working on it,
0:08:21 > 0:08:25so that feeling that comes across of people having fun,
0:08:25 > 0:08:26hopefully comes across cos we were.
0:08:26 > 0:08:29We spent about... It was filmed over about
0:08:29 > 0:08:32four to five weeks in a beautiful house down in Sussex.
0:08:34 > 0:08:35And a pretty brave recipe as well.
0:08:35 > 0:08:38I thought I was brave with all this butter that I use on the show
0:08:38 > 0:08:41but I watched one of which has got a dressing out of beef dripping.
0:08:41 > 0:08:43Yes. Beef dripping dressing. That went down really well.
0:08:43 > 0:08:45I got lots of positive feedback from that.
0:08:45 > 0:08:47THEY LAUGH
0:08:48 > 0:08:49I mean, for everybody
0:08:49 > 0:08:52who likes eating beef,
0:08:52 > 0:08:55it's an amazing way to dress a tomato salad.
0:08:55 > 0:08:58So, you know, like dressings on salads are nominally vinegar
0:08:58 > 0:09:00- and oil...- Yeah.- ..you know.
0:09:00 > 0:09:02Whether it's one part vinegar and four parts oil,
0:09:02 > 0:09:04I decided to not use oil
0:09:04 > 0:09:07and use beef dripping so it gave it a lovely, lovely flavour.
0:09:07 > 0:09:09- And, you know what, it tastes fantastic.- Yeah?
0:09:09 > 0:09:13You haven't got to eat it every day, just every other day. It's delicious.
0:09:13 > 0:09:14It is very, very good.
0:09:14 > 0:09:16OK. So the bread that's been soaked in the milk
0:09:16 > 0:09:20has gone in with the smoked cod's roe and some raw garlic.
0:09:20 > 0:09:21And then into that...
0:09:21 > 0:09:24- This is kind of like making amazing fishy mayonnaise.- Yep.
0:09:24 > 0:09:27I'm just going to add grapeseed oil and a squeeze of lemon juice.
0:09:30 > 0:09:32You just add the oil slowly...
0:09:33 > 0:09:37..just to kind of emulsify and make it into a paste.
0:09:37 > 0:09:39- Are those your onions? - Sliced onion rings.
0:09:40 > 0:09:43As well. And you want to take this out as well, this.
0:09:43 > 0:09:46Yes. And then we're going to fork those up. Flake them up a bit.
0:09:46 > 0:09:49They're going to be like little... Like that kind of, um...
0:09:51 > 0:09:53..crispy bacon bits you get...
0:09:53 > 0:09:55- at a salad bar.- Right.
0:09:56 > 0:09:57It's one of those.
0:09:57 > 0:10:00So we're doing crispy pork cheeks.
0:10:00 > 0:10:01You haven't got to...
0:10:01 > 0:10:03This would just be nice as like a pork casserole.
0:10:04 > 0:10:06Nothing... You haven't got to do it like this
0:10:06 > 0:10:09but this is just taking it to another level.
0:10:09 > 0:10:11So you're just flaking them up into pieces like that?
0:10:11 > 0:10:13Yeah, that's it. And then we're going to put them into a pan.
0:10:15 > 0:10:16Fry them up.
0:10:17 > 0:10:19- Looks like you want some oil in here.- Yeah, please.
0:10:19 > 0:10:21Here, I've got a bit. There we are, chef.
0:10:21 > 0:10:23Little bit of oil in there.
0:10:23 > 0:10:25And I'll put these in there as well.
0:10:26 > 0:10:27And then,
0:10:27 > 0:10:28the taramasalata that you're serving,
0:10:28 > 0:10:31that's just going to be on the base, a bit like a pizza base to it?
0:10:31 > 0:10:33It's going to be like... You know when you put
0:10:33 > 0:10:35a tomato sauce on the base of a pizza,
0:10:35 > 0:10:38we're just going to use the taramasalata for that.
0:10:38 > 0:10:41And then we're going to - just with a fork -
0:10:41 > 0:10:42break these up just a little bit.
0:10:42 > 0:10:44So obviously this one comes from a kebab house, this idea,
0:10:44 > 0:10:46but where do predominantly your ideas come from?
0:10:46 > 0:10:48Do you know what, like all of my cooking,
0:10:48 > 0:10:50whether it's for the TV show, the book,
0:10:50 > 0:10:52or whether it's for the Hand And Flowers,
0:10:52 > 0:10:56it's all based on food and ingredients that I like to eat.
0:10:56 > 0:11:01So things that are like meaty-based products, that are quite...
0:11:01 > 0:11:03You know, things that you enjoy eating.
0:11:03 > 0:11:05They're not always going to be the healthiest
0:11:05 > 0:11:07- but they're always going to taste great.- Yes.
0:11:07 > 0:11:10Now, I'm very fortunate to have a business
0:11:10 > 0:11:11- where I can cook what I want.- Yeah.
0:11:11 > 0:11:15And the good thing about that is that customers like to come to it
0:11:15 > 0:11:17because they want to eat the food that I cook
0:11:17 > 0:11:20so it's kind of works for me very well.
0:11:20 > 0:11:21So we've just got this...
0:11:22 > 0:11:25- Yes.- We're just going to fry them till they're crispy.
0:11:25 > 0:11:26And then, into them...
0:11:28 > 0:11:31- You can see them beginning to crisp up on the outside.- Yep.
0:11:32 > 0:11:35And then we're going to put in some green chilli.
0:11:37 > 0:11:40Give it a little bit of kick and spice. Here we are, there's the salt.
0:11:40 > 0:11:42Little pinch of salt.
0:11:43 > 0:11:44Little pinch of pepper.
0:11:47 > 0:11:49- It's ready when you are. - Ready when I am.
0:11:49 > 0:11:51Just as they start to go brown, what happens is,
0:11:51 > 0:11:53all that caramelised bits, all the lovely bits
0:11:53 > 0:11:56of salty, porky flavour comes out.
0:11:56 > 0:11:58That's exactly what we want.
0:11:59 > 0:12:01I'm just going to put them onto the flatbreads...
0:12:03 > 0:12:04..with the chilli.
0:12:06 > 0:12:08You can add more chilli if you want, if you're feeling brave.
0:12:08 > 0:12:10And then a few of those crispy shallot rings on the top
0:12:10 > 0:12:12for the texture.
0:12:13 > 0:12:15- And then that...- It looks pretty good to me.- Oh, look at that.
0:12:15 > 0:12:18That's the best... It's a great English breakfast this, Alex.
0:12:18 > 0:12:20It's a great English breakfast.
0:12:20 > 0:12:23- So tell us about this again. - OK. So this is my flatbreads
0:12:23 > 0:12:28with crispy pork cheeks, chilli, shallot rings and taramasalata.
0:12:28 > 0:12:29How good was that?
0:12:34 > 0:12:37Looks brilliant, I know it's going to taste brilliant
0:12:37 > 0:12:38cos it always does.
0:12:39 > 0:12:41Dive in. Dive in.
0:12:41 > 0:12:43Wow.
0:12:43 > 0:12:45- It does look very nice, doesn't it? - Does it?
0:12:45 > 0:12:48Yeah, I mean, you've got ten out of ten for presentation.
0:12:48 > 0:12:50Thank you, that was down to James.
0:12:50 > 0:12:53- Dive in, Alex.- Yeah, come on. - Dive in as well.- Off we go, Alex.
0:12:53 > 0:12:54Help yourself.
0:12:54 > 0:12:58That's the key to that, literally, this long, slow-cooking of those...
0:12:58 > 0:12:59Yeah, that's the important bit.
0:12:59 > 0:13:02The fact that the cheeks will break apart when they're braised.
0:13:02 > 0:13:06All flake apart and, you know, and then crisp up nicely.
0:13:06 > 0:13:08- I'm trying each bit at a time. - Yeah?
0:13:10 > 0:13:13- Have a try of a bit of the meat. - Yeah, use your fingers.
0:13:13 > 0:13:16But it should just melt in your mouth.
0:13:16 > 0:13:19- You're really going for it. - THEY LAUGH
0:13:25 > 0:13:27Warwick Davis took some convincing on cheeks
0:13:27 > 0:13:29but I think we won him over in the end.
0:13:29 > 0:13:31We go from Star Wars to Star Trek shortly as I'm making
0:13:31 > 0:13:34the grandest of gateaux, the St Honore
0:13:34 > 0:13:37for Chief O'Brien, otherwise known as actor Colm Meaney.
0:13:37 > 0:13:38But first, here's Rick Stein
0:13:38 > 0:13:41boldly going along the waterways of France
0:13:41 > 0:13:43in search of fantastic French food.
0:13:46 > 0:13:50Well, I can't believe it. You know, I just don't want it to end actually.
0:13:50 > 0:13:55I think I've got a real understanding of what France is about.
0:13:55 > 0:13:58I think I'm very privileged to have that.
0:13:58 > 0:14:00We all have this perception of French food
0:14:00 > 0:14:03as being like Michelin Guide food and it's not.
0:14:08 > 0:14:11You know, the French like simple food just like I do
0:14:11 > 0:14:16and that's the memory I'll come away with most of all.
0:14:16 > 0:14:21It's really ultimately reinforced my love of French cooking, I think.
0:14:23 > 0:14:26Well, we made it to the Mediterranean at Port St Louis.
0:14:26 > 0:14:29I'm not sure of the reason why we couldn't get to Marseille
0:14:29 > 0:14:32by barge but it was something to do with special licences
0:14:32 > 0:14:37or insurance, or maybe we just ran out of time and luck.
0:14:37 > 0:14:42So I went to my final destination, the old port of Marseille, by car.
0:14:42 > 0:14:45Having come so far on the barge it's a bit of a let down
0:14:45 > 0:14:49but seeing the fish at the old port is an amazingly cheerful sight
0:14:49 > 0:14:51and, unlike our fish markets,
0:14:51 > 0:14:54you don't have to get here at sunup to the best fish.
0:14:54 > 0:14:57The little boats come in all morning.
0:14:57 > 0:14:59I was to meet up with chef Guillaume Sourrieu
0:14:59 > 0:15:03who's a real master at making a dish Marseille is most famous for,
0:15:03 > 0:15:05bouillabaisse.
0:15:05 > 0:15:09My bouillabaisse is made with good fish.
0:15:09 > 0:15:13And I come here on the morning and I see all the fish and I say,
0:15:13 > 0:15:15"OK, that is good for my bouillabaisse."
0:15:15 > 0:15:17And maybe we have wind
0:15:17 > 0:15:21and it's possible we haven't fish, you know?
0:15:21 > 0:15:24And I say, "Oh, no, today I have not bouillabaisse."
0:15:24 > 0:15:27My priority is quality of fish.
0:15:27 > 0:15:31Mobile phones and inshore fishermen go well together
0:15:31 > 0:15:34because Guillaume knew precisely what boat he was waiting for
0:15:34 > 0:15:35and what fish it had on board.
0:15:38 > 0:15:40- Little fish for soup.- Oh, right.
0:15:42 > 0:15:44There will be bouillabaisse on the menu today.
0:15:45 > 0:15:47- Bougez.- Oui, oui.
0:15:48 > 0:15:50I've just been watching them.
0:15:50 > 0:15:53This is the best fish entirely on the whole strip here.
0:15:53 > 0:15:56And I've just been noticing the sort of locals
0:15:56 > 0:15:59have been watching to see a boat coming in, a bit like seagulls.
0:15:59 > 0:16:02As soon as it's landed, they swarm round here
0:16:02 > 0:16:04and half the fish is gone already.
0:16:04 > 0:16:07It smells so good. They just smell of the sea.
0:16:07 > 0:16:11And they're stiff fresh. They're... WOMAN TALKS LOUDLY IN FRENCH
0:16:11 > 0:16:14They're 30 euros a kilo, which is big money,
0:16:14 > 0:16:17but I'd pay it utterly willingly.
0:16:17 > 0:16:21These are for us I think. This is the soupe de poisson, poisson.
0:16:23 > 0:16:26Back at the restaurant, to start the dish, he fries off some leeks
0:16:26 > 0:16:29in olive oil with a little salt and pepper.
0:16:29 > 0:16:30And now fresh tomatoes.
0:16:30 > 0:16:33And in Provence they don't come any better.
0:16:33 > 0:16:35And now, all those little fish that were probably
0:16:35 > 0:16:38swimming around the Chateau d'If a few hours ago
0:16:38 > 0:16:40are tipped into the saucepan.
0:16:40 > 0:16:42And he hasn't bothered to gut them.
0:16:42 > 0:16:44This would make a lovely still life.
0:16:44 > 0:16:48Maybe that's where the expression "a pretty kettle of fish" came from.
0:16:49 > 0:16:53I'd arranged to meet up with Simon Hopkinson at Vallon des Auffes
0:16:53 > 0:16:55where Guillaume's restaurant is.
0:16:55 > 0:16:58Simon is, to my mind, the chef's chef.
0:16:58 > 0:17:01Although cooking back at home goes through various fashions and trends,
0:17:01 > 0:17:03they don't get any better than him.
0:17:04 > 0:17:09Now all that fish is being cooked so that the flesh falls off the bone.
0:17:09 > 0:17:12He puts in some powdered saffron and tomato puree
0:17:12 > 0:17:14and a litre of good fish stock.
0:17:15 > 0:17:17After all, it's a soup he's making
0:17:17 > 0:17:20and it's had no liquid up till now.
0:17:20 > 0:17:23Then, all you have to do is to ladle the whole lot
0:17:23 > 0:17:27bit by bit into a machine that takes all the sweat out of making soup.
0:17:27 > 0:17:31Until I came to Marseille, I didn't even know these things existed.
0:17:32 > 0:17:37We spent hours and hours doing our fish soup with sieves and ladles
0:17:37 > 0:17:39and things. This machine just does it.
0:17:39 > 0:17:42This is one of the great things about doing this series
0:17:42 > 0:17:45is I'll pick up so many ideas on the road.
0:17:45 > 0:17:46This one we've got to have.
0:17:47 > 0:17:49So, to phase two of the operation.
0:17:49 > 0:17:53Now that the soup's made, more leeks are fried in olive oil
0:17:53 > 0:17:56and another generous splat of tomato puree
0:17:56 > 0:17:58and some good Provence-sold pastis
0:17:58 > 0:18:00which smells just like fennel.
0:18:01 > 0:18:05He lets that flame for a second or two and then some little shore crabs
0:18:05 > 0:18:08that add a certain shellfish sweetness, I'm sure.
0:18:09 > 0:18:13Next, a mixture of the soup and water to stop it from being too thick.
0:18:14 > 0:18:17And now, Simon and I are going to learn something new.
0:18:17 > 0:18:21This is powder from roasted lobster shells.
0:18:21 > 0:18:25I have to say, in all the years we've been cooking, that's a new one.
0:18:25 > 0:18:27Lobster powder basically.
0:18:27 > 0:18:29- Just smells like...- Intense lobster. That is a very good signal.
0:18:29 > 0:18:33- Smells good.- C'est un bon secret, ca. Good secret, that.
0:18:33 > 0:18:36Because we're in Marseille with its strong Arab ties,
0:18:36 > 0:18:41some ras el hanout, a combination of spices including rose petals,
0:18:41 > 0:18:45and as for the fish, conger eel, rascasse or scorpion fish
0:18:45 > 0:18:47and weever fish.
0:18:47 > 0:18:50There's always five types of fish in a good bouillabaisse,
0:18:50 > 0:18:52which varies from restaurant to restaurant.
0:18:52 > 0:18:55He just said that he's putting those thicker fish in first,
0:18:55 > 0:18:56take longer to cook,
0:18:56 > 0:18:58and then, these which will cook more quickly in seconds
0:18:58 > 0:19:00so they're all exactly at the right...
0:19:00 > 0:19:02- is it "a point"?- A point.- A point.
0:19:02 > 0:19:04So they're all a point together.
0:19:04 > 0:19:06Yeah, that means they're just perfect.
0:19:06 > 0:19:09And do you know, with a combined cooking experience
0:19:09 > 0:19:11of nearly 50 years between us,
0:19:11 > 0:19:14this soup looked just right.
0:19:17 > 0:19:18Isn't that good?
0:19:19 > 0:19:21Ah, it's fantastic.
0:19:23 > 0:19:25Here we are, sitting in a posh restaurant,
0:19:25 > 0:19:29eating a dish that came from extremely humble origins.
0:19:29 > 0:19:32The story goes that it was made by the local fishermen
0:19:32 > 0:19:34out of the fish they weren't likely to sell.
0:19:34 > 0:19:38And they'd boil their meagre catch in a cauldron on the beach
0:19:38 > 0:19:40with a few staples they happened to have,
0:19:40 > 0:19:42probably vegetables and olive oil.
0:19:42 > 0:19:45And now, gourmets from all over the world come to Marseille
0:19:45 > 0:19:47to try the perfect bouillabaisse.
0:19:47 > 0:19:51And no doubt the restaurateurs do very nicely, thank you.
0:19:51 > 0:19:54But it is so pretty.
0:19:54 > 0:19:56Well, that was a lovely, lovely bouillabaisse.
0:19:56 > 0:19:59I mean, the restaurant was so nice but that bouillabaisse,
0:19:59 > 0:20:02it was like, simple and how I dreamt it should be.
0:20:03 > 0:20:06Well, it's all over. Does that seem strange?
0:20:06 > 0:20:09Well, it does really because, for the last 54 days,
0:20:09 > 0:20:13I've been living and breathing and eating French food.
0:20:13 > 0:20:15And how would I sum it up?
0:20:15 > 0:20:18Well, do you know what I would say? You hear a lot of things back home
0:20:18 > 0:20:20about, "French food isn't the same as it was."
0:20:20 > 0:20:22"The cooking's gone off."
0:20:22 > 0:20:27"Supermarkets and fast food outlets are changing everything."
0:20:27 > 0:20:30Do not believe a word of it.
0:20:30 > 0:20:35French food and French cooking is alive and extremely well.
0:20:40 > 0:20:42For this week's masterclass, with that French theme
0:20:42 > 0:20:45I'll show you how to make the perfect choux pastry.
0:20:45 > 0:20:47- I know you're if big fan of choux pastry.- Mm-hm.
0:20:47 > 0:20:48Your mum used to cook it.
0:20:48 > 0:20:49Instead of eclairs, which you love,
0:20:49 > 0:20:52I'm going to do a classic French dish which is Gateau St Honore,
0:20:52 > 0:20:55which is named after the patron saint of pastry cooks.
0:20:55 > 0:20:57It was invented by a patisserie called Chiboust,
0:20:57 > 0:21:01which is the cream, which is this base mixer here, which is custard,
0:21:01 > 0:21:02or creme patissiere
0:21:02 > 0:21:05mixed together with whipped cream and vanilla.
0:21:05 > 0:21:06That's creme Chiboust in there.
0:21:06 > 0:21:11But the idea of making the base for this and rather the base...
0:21:11 > 0:21:12Some people say it comes from...
0:21:12 > 0:21:14You've got puff pastry as a base to this gateau
0:21:14 > 0:21:17and choux pastry around but you can make it all out of choux as well.
0:21:17 > 0:21:19We've got... This is how to make choux pastry.
0:21:19 > 0:21:24You've got a combination of milk and water and butter.
0:21:24 > 0:21:25All right.
0:21:25 > 0:21:26So that's going to go in there.
0:21:26 > 0:21:28- So you've got...- That's Indian.
0:21:28 > 0:21:31- That's Indian, yeah. - The bowl.- The bowl, yeah.
0:21:31 > 0:21:32Oh, you guys invented this, did you?
0:21:32 > 0:21:35- THEY LAUGH - Of course. Everything came from India.
0:21:35 > 0:21:37And then what we're going to do is heat this up
0:21:37 > 0:21:38with some sugar and salt.
0:21:38 > 0:21:41Now, the key to this really is use softened butter
0:21:41 > 0:21:44cos you want it to basically come to the boil before the liquid...
0:21:44 > 0:21:48If you use all water you can do, or milk, it's entirely up to you.
0:21:48 > 0:21:51..before it comes to the boil. The butter needs to be dissolved really
0:21:51 > 0:21:53because otherwise, it unbalances this recipe.
0:21:53 > 0:21:56We just mix this together and then we throw in the flour.
0:21:56 > 0:22:00Now, the flour is really quite crucial for this.
0:22:00 > 0:22:01And I use strong flour
0:22:01 > 0:22:03rather than sort of plain flour
0:22:03 > 0:22:07cos supermarket own-brand flour is not as good when you make this.
0:22:07 > 0:22:08So, when you make it,
0:22:08 > 0:22:11you've got to invest in really good quality flour.
0:22:11 > 0:22:13- Absolutely.- And strong flour as well.
0:22:13 > 0:22:14And when you mix this together...
0:22:14 > 0:22:17This is probably why your mum's recipe for choux pastry was good
0:22:17 > 0:22:20- because Irish is strong flour. - Yeah, yeah.- Strong flour.
0:22:20 > 0:22:23And you mix this together and it goes to this paste
0:22:23 > 0:22:25you have here. If you keep mixing it...
0:22:25 > 0:22:28Now, most people at this point don't actually mix it enough.
0:22:29 > 0:22:32Do you always make the...the dough over the heat?
0:22:32 > 0:22:33Yeah, always over the heat cos you want...
0:22:33 > 0:22:36You're taught at college to listen to it popping.
0:22:36 > 0:22:37GENTLE POPPING
0:22:37 > 0:22:39I don't know if you can hear that popping at home
0:22:39 > 0:22:41but it should start to pop.
0:22:41 > 0:22:43But the key to it is keep it on the heat,
0:22:43 > 0:22:45and it keeps popping, keeps popping and keep...
0:22:45 > 0:22:47Keep cooking it and cook this for about
0:22:47 > 0:22:50a good two minutes really over the high heat.
0:22:50 > 0:22:52The problem is, you take it off too soon
0:22:52 > 0:22:54and it becomes too wet the choux pastry
0:22:54 > 0:22:56and you don't get the pastry rising nicely,
0:22:56 > 0:22:57so you need to cook this out.
0:22:57 > 0:23:00That's probably about enough on this heat really on a pan like this.
0:23:00 > 0:23:03So keep cooking that out, take it off the heat,
0:23:03 > 0:23:04allow it to cool down,
0:23:04 > 0:23:08and then, when it's cooled, turn your attention to the machine
0:23:08 > 0:23:10and then we can throw in the eggs.
0:23:10 > 0:23:11So, one egg at a time.
0:23:12 > 0:23:14This is when the mixture is cold.
0:23:14 > 0:23:16I really use a beater for this rather than a whisk.
0:23:17 > 0:23:20And you throw in them medium-sized eggs individually
0:23:20 > 0:23:22rather than all at once, otherwise, it will go lumpy.
0:23:23 > 0:23:26You just throw them all in, allow that to go cold.
0:23:26 > 0:23:28That's the key, otherwise, you're not only going
0:23:28 > 0:23:31to cook the eggs but the mixture becomes to liquid again.
0:23:32 > 0:23:33So, finally, add the final egg.
0:23:35 > 0:23:37At home, your mum probably made this by hand, did she?
0:23:37 > 0:23:38She did it over the big bowl I believe.
0:23:38 > 0:23:41Hard work making choux pastry by hand. Really is.
0:23:41 > 0:23:45But you just mix this together and it forms a choux pastry...
0:23:45 > 0:23:46choux paste. And that's the basis of it.
0:23:46 > 0:23:49Now, the beating of it isn't creating any air in there.
0:23:49 > 0:23:54The air's going to come from the water in the milk that's in there
0:23:54 > 0:23:57that turns into steam and causes it to rise.
0:23:57 > 0:23:58And that's our choux pastry.
0:23:58 > 0:24:00Now, what I've done is, what you can do is
0:24:00 > 0:24:04you can pipe this out into a little disc and choux buns,
0:24:04 > 0:24:05which I'll do.
0:24:05 > 0:24:06And then bake these.
0:24:06 > 0:24:09And then we're going to fill it with this creme Chiboust
0:24:09 > 0:24:11and then turn it into a Gateau St Honore.
0:24:11 > 0:24:13So, talking about your career,
0:24:13 > 0:24:15I mean, it's been a huge success for you
0:24:15 > 0:24:18but your father was one of those people
0:24:18 > 0:24:20that looked at you and said, "What do you want to that for?"
0:24:20 > 0:24:22Yeah, well, there was a bit of a surprise.
0:24:22 > 0:24:25I mean, like the film...
0:24:25 > 0:24:27It's great. It compares with the storyline you've got
0:24:27 > 0:24:28- at the moment.- Yeah, One Chance.
0:24:28 > 0:24:32I play a character who's Paul Pott's dad, Roland,
0:24:32 > 0:24:36and James, of course, James Gordon plays Paul Potts.
0:24:36 > 0:24:40And it's very...
0:24:40 > 0:24:42It's a relationship that I kind of understand
0:24:42 > 0:24:45because it's similar to me.
0:24:45 > 0:24:47Growing up in a working-class situation in Ireland
0:24:47 > 0:24:50and then decided to be an actor. And it's... "You want to be a WHAT?
0:24:51 > 0:24:53"An actor? What's that?"
0:24:53 > 0:24:56So, for him, my son,
0:24:56 > 0:24:59I'm playing this guy who's a steelworker
0:24:59 > 0:25:02in Port Talbot in South Wales
0:25:02 > 0:25:04and his son comes along and says he wants to be an opera singer.
0:25:04 > 0:25:06It's like, "You what?"
0:25:07 > 0:25:11Cos the story line is... Is that what drew you to the script?
0:25:11 > 0:25:13Well, yeah, it was also...
0:25:13 > 0:25:17I mean, when I read the script I was very surprised how...
0:25:18 > 0:25:22..well written and rounded all the characters were.
0:25:22 > 0:25:24Cos with a true story...
0:25:24 > 0:25:26With a real-life story, sometimes it's a bit...you know,
0:25:26 > 0:25:29- you have to kind of...- It can be based on it but not the actual...
0:25:29 > 0:25:34Yeah, that's what they've done here. They very much based it on the story.
0:25:34 > 0:25:38But it was very funny, very emotional.
0:25:38 > 0:25:40Just reading it as like...
0:25:40 > 0:25:42As an actor, when you read a script,
0:25:42 > 0:25:44you kind of look at it at first like an audience member.
0:25:44 > 0:25:47- You read from that perspective. - Yeah.
0:25:47 > 0:25:51And it was very, very funny and...
0:25:51 > 0:25:54- You've got a great cast in there too.- Brilliant, yeah.- Julie Walters,
0:25:54 > 0:25:57James Cordon, you've mentioned that as well.
0:25:57 > 0:26:00During your career, you've managed to work with some amazing actors.
0:26:00 > 0:26:02- Daniel Day Lewis, Nicolas Cage. - Yeah.
0:26:03 > 0:26:06Do you often sort of, you know, think
0:26:06 > 0:26:08when you were entering the gate to Hollywood and think,
0:26:08 > 0:26:10how did this happen?
0:26:10 > 0:26:11Well, there was... Yeah.
0:26:11 > 0:26:15I have to say, even when we were like doing the most regular
0:26:15 > 0:26:19kind of job I guess I've ever had, which was seven years
0:26:19 > 0:26:21on Star Trek all over the... Going over the Paramount Studios
0:26:21 > 0:26:23I had that sometimes in the morning.
0:26:23 > 0:26:26You're driving over it, lovely morning, seven o'clock,
0:26:26 > 0:26:27and you're...you know,
0:26:27 > 0:26:30sort of sun's... Blue sky,
0:26:30 > 0:26:34sun's up, you know, and it's nice.
0:26:34 > 0:26:38It sometimes...hits you that this is a decent kind of a lifestyle.
0:26:38 > 0:26:41Cos you've done so many different sort of things really,
0:26:41 > 0:26:44- from television to theatre. I mean, predominantly movies.- Yes.
0:26:44 > 0:26:46What's been your favourite?
0:26:46 > 0:26:50After looking back at your career and seeing...particularly reading
0:26:50 > 0:26:53the history of your career, there's turning points in it.
0:26:53 > 0:26:56Cos you spent a lot of time in obviously LA
0:26:56 > 0:26:58but it was around the time of The Commitments, The Snapper,
0:26:58 > 0:27:02The Van, those three strong Irish movies
0:27:02 > 0:27:05- that brought you back to your Irish roots on this.- Yes, very much so.
0:27:05 > 0:27:06I'd been in America for about ten years
0:27:06 > 0:27:10and I did a film with Alan Parker who directed The Commitments.
0:27:10 > 0:27:13I did a film with him called Come See The Paradise...
0:27:14 > 0:27:17..which was about Japanese internment in America
0:27:17 > 0:27:18during the Second World War.
0:27:18 > 0:27:19And Alan said to me...
0:27:19 > 0:27:22He had this book that he was going to try and do in Ireland
0:27:22 > 0:27:25and you kind of think, ah, yeah, sure, you hear these stories.
0:27:25 > 0:27:27People always have something they're going to do next
0:27:27 > 0:27:30- but, within six months, Alan had The Commitments ready to go.- Yes.
0:27:30 > 0:27:34And he brought me back from America to do it...
0:27:34 > 0:27:36which was great. And it kind of did...
0:27:36 > 0:27:39It reconnected me in Europe and Ireland and England again.
0:27:39 > 0:27:41- Had you done an singing before that? - No.
0:27:41 > 0:27:43Well, the only singing I do in The Commitments
0:27:43 > 0:27:46is with a sauce bottle, you know? THEY LAUGH
0:27:47 > 0:27:50I was always deeply embarrassed by the fact that
0:27:50 > 0:27:54in the credits, they have "Fools Rush In,
0:27:54 > 0:27:57"originally performed... Performed by Colm Meany,
0:27:57 > 0:27:59"originally performed by Elvis Presley."
0:27:59 > 0:28:02THEY LAUGH And it's deeply, deeply embarrassing
0:28:02 > 0:28:05because it literally was a sauce bottle job. It was one of those.
0:28:06 > 0:28:10Cos I played the dad, as always, in The Commitments,
0:28:10 > 0:28:12so I don't get to do much singing.
0:28:12 > 0:28:14- And you don't get... - It's funny, when you mention...
0:28:14 > 0:28:17You say there about the people I've worked with,
0:28:17 > 0:28:20the one person who really impressed me was not an actor,
0:28:20 > 0:28:21it was actually a dire...
0:28:21 > 0:28:23One of the first things I did in Los Angeles
0:28:23 > 0:28:27was a film called The Dead that Johnny Houston directed.
0:28:27 > 0:28:28And it was just...
0:28:28 > 0:28:32I mean, he was the one person I remember that was very,
0:28:32 > 0:28:34very impressive to be around, you know?
0:28:34 > 0:28:37Just... Kind of this legendary man, you know?
0:28:37 > 0:28:38More so than...
0:28:38 > 0:28:40You've worked with so many, Daniel Day Lewis,
0:28:40 > 0:28:43- all manner of different sort of people.- Yeah, yeah, but...
0:28:43 > 0:28:47What's your proudest moment in film or your programme?
0:28:47 > 0:28:50- What would you say? Unless... - Eating the lamb mince.- Yeah!
0:28:50 > 0:28:52I think that's one of the highlights.
0:28:52 > 0:28:54Certainly my highlight of my year so far...
0:28:54 > 0:28:56THEY LAUGH ..if not my career.
0:28:56 > 0:29:00- You haven't had my dish yet. - I haven't. I look forward to that.
0:29:00 > 0:29:04Yeah, I suppose in terms of...
0:29:04 > 0:29:08As an actor, the three films that Jamie mentioned there -
0:29:08 > 0:29:10The Commitments, The Snapper and The Van were...
0:29:10 > 0:29:12To get a chance to play the same character
0:29:12 > 0:29:14three times in three different films
0:29:14 > 0:29:17outside of an action-adventure kind of thing is very unusual, you know?
0:29:17 > 0:29:20So that was definitely a highlight.
0:29:20 > 0:29:22And the new movie now is out when?
0:29:22 > 0:29:26One Chance opens next Friday, October 25.
0:29:26 > 0:29:28And it's a wonderful, wonderful film.
0:29:28 > 0:29:32You laugh, you cry, you just have a great time with it.
0:29:32 > 0:29:34It's something that us Brits will love cos it's that sort of...
0:29:34 > 0:29:36- Somebody who's...- Absolutely. Underdog.
0:29:36 > 0:29:39- ..risen to great heights. - Absolutely. Yeah.
0:29:39 > 0:29:41There you go. I've done a bit of flower arranging.
0:29:41 > 0:29:43This is Saturday kitchen, not Bake Off,
0:29:43 > 0:29:44so I'm not making these out of marzipan.
0:29:44 > 0:29:47I haven't got six hours but eight minutes, so that's it.
0:29:47 > 0:29:48You've got a Gateau Saint Honore.
0:29:48 > 0:29:50I've got no idea how you're supposed to eat it.
0:29:50 > 0:29:53- Wow.- Traditionally, this would be a puff pastry base.
0:29:53 > 0:29:55But each one of these choux buns are dipped in caramel
0:29:55 > 0:29:56and filled with that.
0:29:56 > 0:29:59If you want to grab a choux bun, you can munch one if you want.
0:29:59 > 0:30:02- Wow, I'd love to. Looks great. - With a bit of cream to go with it.
0:30:02 > 0:30:04When I saw these little guys coming out
0:30:04 > 0:30:07I was reminded of the religieuse... The chocolate religieuse.
0:30:07 > 0:30:09Have you had that?
0:30:09 > 0:30:11It's a choux pastry, like an eclair
0:30:11 > 0:30:13but it's round and it's got this on top.
0:30:13 > 0:30:15That's the one. Dive into that. Don't eat the flowers though.
0:30:15 > 0:30:17I won't.
0:30:17 > 0:30:19- The thorns.- Yeah, yeah! How's that.
0:30:19 > 0:30:22- That's great.- It's lovely, isn't it? Filled with that cream.
0:30:22 > 0:30:25The cream, pastry and then the crunchy caramel - brilliant.
0:30:25 > 0:30:27Rick Stein was right, you see? France is the way forward.
0:30:32 > 0:30:34A great actor and an even greater guest.
0:30:34 > 0:30:37Now, if you'd like to try that cake or any of the studio recipes
0:30:37 > 0:30:38you've seen on today's show,
0:30:38 > 0:30:42all of those are just a click away at bbc.co.uk/recipes
0:30:42 > 0:30:44We're looking back at some of the top dishes
0:30:44 > 0:30:46from the Saturday Kitchen archives.
0:30:46 > 0:30:50And now it's time for some top drawer Chinese cooking from Ken Hom.
0:30:50 > 0:30:52Now, he's making a pigeon dish that's so good
0:30:52 > 0:30:56it will make your eyes water literally...using one of these.
0:30:57 > 0:30:59- Welcome back, Ken.- Thank you. - So what are we doing then?
0:30:59 > 0:31:02- I'm going to put you to work.- OK.
0:31:02 > 0:31:04We're going to take the squab. If you could cut those in half.
0:31:04 > 0:31:06- Keep them on there. I'll do them. - Thank you very much.
0:31:06 > 0:31:09- These are the little pigeons.- Right. - What's this dish we're making?
0:31:09 > 0:31:11Well, it's crispy pigeon.
0:31:11 > 0:31:12And I tell you what's great about this,
0:31:12 > 0:31:14because you make a master sauce.
0:31:14 > 0:31:19And what goes in the master sauce is first some chicken stock.
0:31:19 > 0:31:21And why is it a master sauce?
0:31:21 > 0:31:25Because it's a sauce that you can almost keep forever.
0:31:25 > 0:31:27I've been to a restaurant in Hong Kong
0:31:27 > 0:31:30where their master sauce has been going on for almost 100 years.
0:31:32 > 0:31:35What you do is, you make the sauce, and you just keep adding to it,
0:31:35 > 0:31:38and you're cooking things in it and it's so superb.
0:31:38 > 0:31:41You want to start with chicken stock, rice wine. Lots of rice wine.
0:31:41 > 0:31:43- It's getting richer and richer all the more add.- Exactly.
0:31:43 > 0:31:46- But you bring it to the boil all the time anyway...- Exactly.
0:31:46 > 0:31:50- So there's no... I mean, you can put it in the fridge.- Yeah.
0:31:50 > 0:31:53My mum had a sauce that she had for quite a few years,
0:31:53 > 0:31:55and every time I opened the fridge, I said,
0:31:55 > 0:31:57"Is something growing on it." No, it wasn't.
0:31:57 > 0:31:59But it was great.
0:31:59 > 0:32:02- Two different kinds of soy sauce - light and dark.- Yes.
0:32:02 > 0:32:04And I'm going to do it like you.
0:32:04 > 0:32:08Rinse that out a little bit so we don't waste any bit of it.
0:32:08 > 0:32:11- Touch of sesame oil.- Yes.
0:32:11 > 0:32:12OK.
0:32:12 > 0:32:16And we have ginger. And if you would actually peel that.
0:32:16 > 0:32:18- Yep, I'll do that for you. - Thank you.
0:32:18 > 0:32:20The ginger will really add some nice flavour...
0:32:20 > 0:32:23Do you use this for a variety of different things?
0:32:23 > 0:32:26- We're going to use pigeon for this one cos...- Yes, you can...
0:32:27 > 0:32:32..cook duck in it if you want, you can make chicken.
0:32:32 > 0:32:34I mean, it's just so fantastic.
0:32:35 > 0:32:39- As you say, you can strain it off, or keep adding to it, or keep all the bits.- Right.
0:32:40 > 0:32:47This lovely cinnamon bark which is... And star anise.
0:32:47 > 0:32:49This is very medieval almost.
0:32:49 > 0:32:51That's a Yorkshire Diamond, isn't it?
0:32:53 > 0:32:56- This is rock sugar.- I know, it's a Yorkshire Diamond.- OK.
0:32:56 > 0:32:59Stop blaming Yorkshire for everything.
0:32:59 > 0:33:00THEY LAUGH
0:33:00 > 0:33:04And this rock sugar, you buy in a Chinese grocer.
0:33:04 > 0:33:08It gives a wonderful sheen to the sauce.
0:33:08 > 0:33:11And lots of... Good helping of pepper.
0:33:11 > 0:33:13What you want to do is,
0:33:13 > 0:33:15we want to blanch the squab...
0:33:15 > 0:33:21pigeon in very, a very hot water.
0:33:21 > 0:33:24And what about does, it removes all the impurities
0:33:24 > 0:33:27- and it actually gives a clean taste to the pigeon.- OK.
0:33:27 > 0:33:29We're going to let that come to the boil.
0:33:29 > 0:33:31Do you class this as a crispy one or is this... What...?
0:33:31 > 0:33:33- It will be crispy.- Crispy.
0:33:33 > 0:33:36And is that any relation to sort of crispy duck, or this is nothing...?
0:33:36 > 0:33:38This is better than crispy duck.
0:33:38 > 0:33:41- Is it the same way you make it or not?- No.
0:33:41 > 0:33:42Crispy duck, you take it, marinate it,
0:33:42 > 0:33:45steam it and then let it dry
0:33:45 > 0:33:46- and then fry it.- Right.
0:33:46 > 0:33:49- So this is coming back to the boil again?- Yes. Right.- And then?
0:33:49 > 0:33:53OK, what we're going to do is, I'm bringing this to a boil
0:33:53 > 0:33:55and this is what it looks like
0:33:55 > 0:33:57after it's been cooked.
0:33:57 > 0:33:58You see?
0:33:58 > 0:34:01- You get that wonderful colour.- Yes.
0:34:01 > 0:34:03OK, we're going to fish that out.
0:34:03 > 0:34:06And what you want to do is we have some...
0:34:06 > 0:34:09- Oh, good, you're not going to... - This.
0:34:09 > 0:34:10- This one here.- That's right.
0:34:10 > 0:34:12It's a good job we're in the studio
0:34:12 > 0:34:15cos if this was my house, my dog would have eaten this already.
0:34:15 > 0:34:16OK. THEY LAUGH
0:34:16 > 0:34:18- So you let it air dry, do you? - Yes, air dry.
0:34:18 > 0:34:20And actually, what they do in Hong Kong is,
0:34:20 > 0:34:24the chefs put it in front of a fan.
0:34:24 > 0:34:25Now...
0:34:25 > 0:34:27- THEY WHISPER AT TABLE: - Looks delicious.
0:34:27 > 0:34:31At the very last moment, you want to take the pigeon...
0:34:31 > 0:34:32in very, very hot oil...
0:34:33 > 0:34:35..and you want to fry it.
0:34:37 > 0:34:39And if you do it the way the chefs do it,
0:34:39 > 0:34:43is they take the hot oil and they actually drape it over
0:34:43 > 0:34:47the pigeon like this so the skin is nice and crispy.
0:34:47 > 0:34:52And it just takes a few minutes for the pigeon to warm up again.
0:34:52 > 0:34:53So you wouldn't deep fry it then?
0:34:53 > 0:34:55It's just literally you baste it on.
0:34:55 > 0:34:57Yes. I'm almost basting it like this.
0:34:59 > 0:35:02So I'm going to prepare the rest of it. Now, 2014
0:35:02 > 0:35:05is going to be busy for you but certainly busy for YOU as well.
0:35:05 > 0:35:07- Well.- You've got a brand-new restaurant opening.
0:35:07 > 0:35:13This is a first, and I'm announcing the name here just for you, James,
0:35:13 > 0:35:17- on Saturday Kitchen. It's called Mee.- Called Mee?
0:35:17 > 0:35:19THEY LAUGH It's Mee!
0:35:19 > 0:35:22I was anticipating this long... Is that it?
0:35:22 > 0:35:25- No, no. No. It's M-E-E. - M-E-E.
0:35:25 > 0:35:26Yeah, M-E-E.
0:35:26 > 0:35:30And Mee actually means "noodles" in Malaysia.
0:35:30 > 0:35:34And it means "beautiful" in Korea.
0:35:34 > 0:35:39- So where is this restaurant then? - It's at the Copacabana Palace Hotel.
0:35:39 > 0:35:41And it's right across, two minutes, from the beach.
0:35:42 > 0:35:44- So...- In Rio.
0:35:44 > 0:35:46- In Rio.- Rio.- Sounds heavenly. - You'll have to come to visit.- Yes.
0:35:46 > 0:35:49We'll be open in time for the World Cup,
0:35:49 > 0:35:53so I expect a lot of your viewers will go and eat there.
0:35:53 > 0:35:56The restaurant will be open but the stadium might not. Is that right?
0:35:56 > 0:35:57Ooh. THEY LAUGH
0:35:58 > 0:36:00Don't go there, James!
0:36:00 > 0:36:02You're not going to get in the country now.
0:36:03 > 0:36:05OK. Let's do a couple more. Let's do a couple more.
0:36:05 > 0:36:07I'll do those while you can do...
0:36:07 > 0:36:09- You show us your stir-fry. - OK, right.
0:36:09 > 0:36:10Absolutely, thank you.
0:36:10 > 0:36:13Now, we're going to do just a quick...
0:36:13 > 0:36:15Oh, you did a good job on this.
0:36:15 > 0:36:17Just vegetable stir-fry.
0:36:17 > 0:36:19So how long do you let this dry, Ken?
0:36:19 > 0:36:20How long do you...?
0:36:20 > 0:36:26Oh, just a few hours. Until the skin actually feels like parchment paper.
0:36:26 > 0:36:28- Right. - And I'm just going to stir-fry this.
0:36:28 > 0:36:31This is probably something Ching knows very, very well.
0:36:31 > 0:36:35- Our mums, right?- Yeah. - You come home from school...
0:36:35 > 0:36:36You come home from school and...
0:36:39 > 0:36:43..our mums would get the wok hot, and as soon as you walk in,
0:36:43 > 0:36:45you actually smell...
0:36:47 > 0:36:49..hot oil in the wok.
0:36:49 > 0:36:54And what goes in there is garlic, but crushed, not chopped.
0:36:54 > 0:36:55Yes.
0:36:55 > 0:36:57And that's what gives it a really nice flavour.
0:36:57 > 0:36:59And simple. Salt.
0:37:03 > 0:37:05- So, out of all the places you've visited...- Yeah.
0:37:05 > 0:37:07LAUGHTER Are they laughing at you or me?
0:37:10 > 0:37:12I've just switched off. I'm just going to be keeping doing this.
0:37:14 > 0:37:16You can present the rest of the show, Ken,
0:37:16 > 0:37:18I'm just going to keep doing this.
0:37:18 > 0:37:21No, I could never make a Yorkshire pudding like you.
0:37:21 > 0:37:24- Well, you can now. You've nicked my recipe.- Yes.
0:37:26 > 0:37:27Actually, I'm thinking, Ching and I
0:37:27 > 0:37:31- are thinking of possibilities of how to use that.- Here we go.
0:37:31 > 0:37:33- ..version of it.- Yeah.
0:37:33 > 0:37:35Ken Hom's Yorkshire pudding restaurant.
0:37:35 > 0:37:37Yes. THEY LAUGH
0:37:37 > 0:37:40- No, named after James. - No, it won't be.
0:37:40 > 0:37:42- It'll be in Rio, some fancy place like that.- Yes.
0:37:45 > 0:37:47- Right.- Except I'll give you credit but no royalties.
0:37:49 > 0:37:51- Ooh!- I'll give you credit and royalties.
0:37:56 > 0:37:58OK. Just a little bit of pepper...
0:37:58 > 0:38:01- and salt.- Either there's some chilli somewhere or it's burning my eyes.
0:38:01 > 0:38:03Yes.
0:38:04 > 0:38:05- HE SHOUTS: - I can't actually see.
0:38:05 > 0:38:07LAUGHTER
0:38:09 > 0:38:12- This oil is quite hot, isn't it? - Yes.
0:38:12 > 0:38:14- Are you all right, James? - Yeah, I'm fine.
0:38:14 > 0:38:16- I'm worried about you now. - He's actually crying his eyes...
0:38:16 > 0:38:19- We don't want to lose the presenter. - Don't worry about me.
0:38:19 > 0:38:21There's hundreds of chefs on TV that can do this.
0:38:22 > 0:38:23Right.
0:38:23 > 0:38:25We need to do the salt apparently.
0:38:25 > 0:38:28- Yes.- Can you do that? Cos I can't see a damn thing.- OK.
0:38:30 > 0:38:32Now, why are my eyes watering?
0:38:36 > 0:38:37OK. That was perfect. Oh, God!
0:38:37 > 0:38:39Oh, you baby. Shush.
0:38:40 > 0:38:42- Do you want a pan?- Yes.
0:38:42 > 0:38:44- We need a pan.- Right, it's in there.
0:38:48 > 0:38:49LOUD CLATTERING
0:38:49 > 0:38:51- How many do you want, Ken? - Oh, no, one is fine.
0:38:52 > 0:38:55- Don't worry, we'll edit this bit out.- Yes.
0:38:56 > 0:38:58OK.
0:38:58 > 0:39:00- THEY CHAT AT TABLE - I'm keeping hold of the pigeon!
0:39:00 > 0:39:01Keep going, Ken.
0:39:01 > 0:39:04- It's light telly, isn't it?- I'm never going to be invited back now.
0:39:04 > 0:39:05Don't worry, nobody noticed.
0:39:07 > 0:39:08THEY LAUGH
0:39:11 > 0:39:13- This is easy to do at home, isn't it(?!)- That's perfect.
0:39:17 > 0:39:20- My eyes are burnt!- Oh, no.
0:39:21 > 0:39:22- No, I think...- He's crying.
0:39:23 > 0:39:28Now, what I have here is Sichuan peppercorns, roasted...
0:39:28 > 0:39:31- Keep going, Ken. Keep going.- ..with a little bit of pepper and salt.
0:39:33 > 0:39:36OK. And right there...
0:39:36 > 0:39:39- Mix that together. - My nose is running.
0:39:39 > 0:39:40- Weeping.- Hmm? Yes?
0:39:42 > 0:39:44I'll get some eye drops for you.
0:39:44 > 0:39:47- Here. That little...- You want that? - Yes, thank you.
0:39:47 > 0:39:48And let's cut up our...
0:39:50 > 0:39:51- Where are we going now?- Yep.
0:39:51 > 0:39:54And we just put that in this little container.
0:39:54 > 0:39:57- There, that's perfect. - I'm on it. Right.
0:39:57 > 0:39:58And we'll cut up our pigeon.
0:40:03 > 0:40:05You can smell that.
0:40:05 > 0:40:06All these wonderful flavours.
0:40:10 > 0:40:12Now, also, amongst everything else that you are doing,
0:40:12 > 0:40:15you've just launched a new campaign this year.
0:40:15 > 0:40:17Yes, for prostate cancer.
0:40:17 > 0:40:18Men United.
0:40:19 > 0:40:22And, you know, it's very interesting.
0:40:22 > 0:40:27We thought we would get a maximum of 15,000 men to sign up
0:40:27 > 0:40:30- and we already have over 50,000... - Fantastic.
0:40:30 > 0:40:31..in a matter of days.
0:40:31 > 0:40:34And it's great, you know?
0:40:34 > 0:40:37I figure that if we can save one life, that would be worth it.
0:40:38 > 0:40:40It's about raising awareness
0:40:40 > 0:40:42more than anything else, isn't it, really?
0:40:42 > 0:40:44Yes, absolutely. Getting people tested
0:40:44 > 0:40:47and not being afraid to get tested.
0:40:47 > 0:40:49I'll take it. There you are.
0:40:49 > 0:40:52There you go. So tell us the name of that dish cos I can see it.
0:40:52 > 0:40:53Crispy... KEN CHUCKLES
0:40:53 > 0:40:54Oh, poor James.
0:40:56 > 0:40:58- Don't disinvite me. - Just tell us the name.- Yeah.
0:40:58 > 0:41:02Crispy pigeon with stir-fried greens
0:41:02 > 0:41:04- and..."kung hei fat choy". - That's what it is.
0:41:04 > 0:41:06KEN LAUGHS
0:41:10 > 0:41:13- You can carry that over.- Yes. - Cos I might bump into stuff.
0:41:13 > 0:41:16- Right. - There you go. I'll sit here.
0:41:16 > 0:41:20It tastes better than your Yorkshire puddings, that's why you're crying.
0:41:20 > 0:41:22- Poor James.- And why was that?!
0:41:22 > 0:41:25- Right, dive into that.- OK. - There you go.
0:41:25 > 0:41:28- And you sprinkle a little bit of this salt on as well.- Yes.- Yes.
0:41:28 > 0:41:30- And squeeze some lemon.- Yeah.
0:41:30 > 0:41:32Dive in. Tell us what you think.
0:41:32 > 0:41:34What did you do with the stir-fry? We've got the garlic.
0:41:34 > 0:41:38Yes, garlic. Just simple garlic, salt and pepper and stir-fried greens.
0:41:38 > 0:41:41- Mmm.- Happy with that? - Hmm, it's good.
0:41:45 > 0:41:47Don't worry, Ken, you're always welcome here.
0:41:47 > 0:41:51Now, it's time to take a trip to Paris to visit Rachel Khoo's
0:41:51 > 0:41:52Little Paris Kitchen.
0:41:52 > 0:41:56Now, she's cooking classic French dishes on a tiny little hob.
0:41:56 > 0:41:59She says, if she can do it, then so can you.
0:42:07 > 0:42:10Some people come to Paris for love.
0:42:10 > 0:42:12I came here for the glorious cakes.
0:42:12 > 0:42:16And after training at Le Cordon Bleu, making them became a full-time job.
0:42:20 > 0:42:26French patisserie is taken very seriously. It's a art de vivre.
0:42:26 > 0:42:27It's a way of life.
0:42:33 > 0:42:36In Paris, there's a modern revolution taking place.
0:42:36 > 0:42:38Pastry chefs are pushing the boundaries
0:42:38 > 0:42:40with their elaborate creations.
0:42:47 > 0:42:50This unusual take on a chocolate eclair
0:42:50 > 0:42:53was the product of two months of experimentation.
0:42:55 > 0:42:59These breathtaking emporiums are fabulous for inspiration.
0:43:01 > 0:43:05And Monsieur Basile Kamir's wonderful patisserie is a Parisian favourite.
0:43:05 > 0:43:10Patisserie is the new trend for the young artist.
0:43:10 > 0:43:14Everyone now try to revisit
0:43:14 > 0:43:16the old cakes.
0:43:16 > 0:43:20You know? And make them a new look and a new taste.
0:43:20 > 0:43:25If you love what you do, you can be English and make the best cakes.
0:43:25 > 0:43:26SHE LAUGHS
0:43:31 > 0:43:34But, unfortunately, one cannot live on cakes alone.
0:43:34 > 0:43:37And when Parisians want some fish, they head to the markets.
0:43:37 > 0:43:38Like Marche Rue Gros.
0:43:38 > 0:43:41It's a bit more expensive but worth it.
0:43:44 > 0:43:48This twice-weekly market has great produce from the coast of Normandy.
0:43:48 > 0:43:49Oysters, gurnard
0:43:49 > 0:43:52and all the best that the sea can offer.
0:43:52 > 0:43:55And for my next dish, I am on the lookout for some trout.
0:43:55 > 0:43:57Bonjour, monsieur.
0:43:57 > 0:44:00SHE SPEAKS IN FRENCH
0:44:00 > 0:44:03Look at the whole selection. They're beautiful, they're fresh.
0:44:03 > 0:44:06It doesn't smell overwhelmingly fishy.
0:44:06 > 0:44:08You know, that off smell.
0:44:11 > 0:44:15A good relationship with your fishmonger is so important.
0:44:15 > 0:44:17They'll know the best catch of the day,
0:44:17 > 0:44:20do all the messy jobs for you and give you some great advice.
0:44:25 > 0:44:29The fishmonger gave me a little tip on how to choose your trout.
0:44:29 > 0:44:31You're looking for kind of slimy skin.
0:44:31 > 0:44:35Also the gills should be red underneath and a glossy eye.
0:44:35 > 0:44:38So, time to cook it using a classic French technique.
0:44:46 > 0:44:50I'm going to make a trout in a parcel. En papillote.
0:44:50 > 0:44:53Which is a great way of keeping all the flavours.
0:44:53 > 0:44:55It's healthy and really easy to do.
0:44:55 > 0:44:58We're going to start off by making our little marinade.
0:44:58 > 0:45:01Zest half a lemon.
0:45:01 > 0:45:04You can use any kind of fish you like.
0:45:04 > 0:45:06I like to use trout because...
0:45:06 > 0:45:09it's a beautiful fish. It's got a lot of flavour.
0:45:09 > 0:45:11It's an oily fish, so it's very good for you.
0:45:11 > 0:45:16Half a teaspoon of salt. A couple of generous pinches. Pepper.
0:45:18 > 0:45:22And a good glug of olive oil.
0:45:22 > 0:45:24I'm going to make my paper parcel.
0:45:24 > 0:45:26You don't have to use baking paper.
0:45:26 > 0:45:30You could use aluminium foil, which is a little bit easier
0:45:30 > 0:45:33because you can just scrunch up the ends to seal it in,
0:45:33 > 0:45:37but I'm using the classic technique of using paper.
0:45:37 > 0:45:39When you come to measure out your paper,
0:45:39 > 0:45:44you want to give yourself a couple inches on each side.
0:45:44 > 0:45:48Fish goes in. Now, we're going to use my marinade.
0:45:48 > 0:45:51A quick rub outside and in will give the whole fish
0:45:51 > 0:45:53a beautiful citrus flavour.
0:45:54 > 0:45:57Don't be afraid to get your hands messy. It's more fun.
0:45:57 > 0:46:00Now, I've parboiled some baby potatoes.
0:46:00 > 0:46:03Just slice them in big slices.
0:46:03 > 0:46:08What the potatoes do is they soak up some of the juices.
0:46:08 > 0:46:11Fennel. You just want half.
0:46:11 > 0:46:13I'm just going to take the not-so-nice bit off.
0:46:13 > 0:46:15My bin's broken.
0:46:15 > 0:46:18Just thinly slice it.
0:46:21 > 0:46:25The lovely aniseed flavour from the fennel mixed with the lemon
0:46:25 > 0:46:27is just going to be really yummy.
0:46:27 > 0:46:30If you don't want to use fennel, you could use leeks.
0:46:30 > 0:46:34You could use some red onions cos they're not too strong.
0:46:34 > 0:46:37Just pick out vegetables which have a low-water content.
0:46:37 > 0:46:39If they're too watery, the vegetables,
0:46:39 > 0:46:43they'll release too many juices and then your fish will be swimming...
0:46:45 > 0:46:46..in a water bath.
0:46:46 > 0:46:47SHE LAUGHS
0:46:47 > 0:46:50A bit of string to tie my hands and a pair of scissors.
0:46:52 > 0:46:55Whatever you're using, if you're using paper or aluminium foil,
0:46:55 > 0:46:58you want to make sure you seal it properly.
0:46:58 > 0:46:59So, fold over the top.
0:47:02 > 0:47:04This technique can be tricky to get right,
0:47:04 > 0:47:07but if you do the end product, should look like a sweet.
0:47:08 > 0:47:10Oop! That was too tight.
0:47:10 > 0:47:13Got a bit too enthusiastic with that.
0:47:13 > 0:47:16OK. The parcel's nicely sealed.
0:47:18 > 0:47:20And that's going to probably take 15, 20 minutes.
0:47:22 > 0:47:24The great thing about cooking with papillote
0:47:24 > 0:47:27is your less likely to overcook it. It's always going to stay moist.
0:47:27 > 0:47:30It's kind of a guaranteed way to cook fish.
0:47:33 > 0:47:36Let's have a look at our papillote. It certainly smells delicious.
0:47:36 > 0:47:40I can smell the lovely lemon flavours and the fennel.
0:47:40 > 0:47:42So, let's have a look.
0:47:42 > 0:47:45This is a bit like Christmas. Opening a present.
0:47:50 > 0:47:51Look at that!
0:47:52 > 0:47:56So, we've still got the lovely juices in there.
0:47:56 > 0:47:59Squeeze a lemon on top.
0:47:59 > 0:48:01I think it's just missing
0:48:01 > 0:48:04a big dollop of really creamy creme fraiche.
0:48:04 > 0:48:06Obviously, that's optional.
0:48:06 > 0:48:09What you're looking for with the fish being cooked
0:48:09 > 0:48:12is it should be opaque, the flesh. If you have a look. Wow!
0:48:12 > 0:48:15See, you can just peel the skin off like that.
0:48:15 > 0:48:18And if you look, you can just flake away...
0:48:19 > 0:48:22A classic French supper that would traditionally be served
0:48:22 > 0:48:24with a fresh, green salad.
0:48:25 > 0:48:28Mm. Perfectly cooked.
0:48:28 > 0:48:31The best things really do come in small packages.
0:48:42 > 0:48:45Like the papillote, there are certain techniques and recipes
0:48:45 > 0:48:48that require some finesse in French cuisine.
0:48:48 > 0:48:51None more so than the art of bread making.
0:48:52 > 0:48:56There are three times more bakeries in Paris than in London
0:48:56 > 0:48:57and for good reason,
0:48:57 > 0:49:00as most Parisians will pick up fresh baguettes every day.
0:49:03 > 0:49:06I'll need some for my next recipe and I always get them
0:49:06 > 0:49:08from a local boulangerie.
0:49:08 > 0:49:10Bakers are compared to artists in Paris.
0:49:10 > 0:49:14HE SPEAKS IN FRENCH
0:49:14 > 0:49:17And Christophe Vasseur is considered one of the best.
0:49:17 > 0:49:21Pain des amis. La specialite. A bientot.
0:49:22 > 0:49:26- Ah, Rachel!- Bonjour, Christophe. - How are you?- I'm good.
0:49:26 > 0:49:29- Beautiful selection, as always. - Thank you.
0:49:29 > 0:49:32I think what you're most famous for is for the 'pain des amis'.
0:49:32 > 0:49:35- Bread, yeah.- Yeah, your breads. - Yeah, particularly this bread.
0:49:35 > 0:49:38- The famous 'bread of friends'. - Exactly.
0:49:38 > 0:49:40You see, two thirds of the taste is in the crust.
0:49:40 > 0:49:45Your bread and French bread... This is the biggest difference, crust.
0:49:45 > 0:49:49In the UK, we don't have the same bread culture as in Paris.
0:49:49 > 0:49:54No, it's in our soul. It's in our blood, the bread.
0:49:54 > 0:49:59We cannot have a day without bread otherwise we become sad and angry.
0:49:59 > 0:50:01People would cross Paris.
0:50:01 > 0:50:03People would take their cars
0:50:03 > 0:50:09and do 20km in order to buy some good and fantastic bread.
0:50:09 > 0:50:11There's no other culture where you see that.
0:50:11 > 0:50:14Perfect. Merci.
0:50:16 > 0:50:19I'll pop back later for some tips from Christophe
0:50:19 > 0:50:21on how to make the perfect baguette.
0:50:21 > 0:50:24In the meantime, I'm going to use one for my next recipe.
0:50:28 > 0:50:31'Oeufs en cocotte', eggs in pots.
0:50:31 > 0:50:35This dish is a Parisian kind of store cupboard dish.
0:50:35 > 0:50:37I'm going to use teacups for my recipe,
0:50:37 > 0:50:40but traditionally, you would use ramekins.
0:50:40 > 0:50:42This is my little British touch...
0:50:42 > 0:50:44Cup and saucer. Tea for two.
0:50:44 > 0:50:48And if you want to try and prepare it my way, make sure the teacup
0:50:48 > 0:50:51porcelain isn't too thin or it'll crack in the oven.
0:50:51 > 0:50:54Creme fraiche, a nice dollop.
0:50:54 > 0:50:56The creme fraiche has a light, sharp flavour
0:50:56 > 0:50:58that will cut through the richness of the egg.
0:50:58 > 0:51:00Full fat creme fraiche, bien sure.
0:51:00 > 0:51:02I mean, if you want to, you can do a light version,
0:51:02 > 0:51:07but that's...that's on your own conscience.
0:51:07 > 0:51:09Season it with a bit of nutmeg.
0:51:11 > 0:51:13You could add a pinch of cumin if you'd like.
0:51:13 > 0:51:16Paprika, little bit of chilli powder.
0:51:16 > 0:51:18It's really as you like.
0:51:18 > 0:51:20A pinch of salt.
0:51:20 > 0:51:25Pepper and then, you add your eggs.
0:51:32 > 0:51:36Add some dill, which has a lovely fresh taste.
0:51:36 > 0:51:39And one more spoon.
0:51:39 > 0:51:44I've made them before with a bechamel sauce or cheese sauce as well.
0:51:44 > 0:51:46That's really delicious, too,
0:51:46 > 0:51:48but this is the quickest version.
0:51:48 > 0:51:52Et voila! That is your 'oeufs en cocottes'. Your eggs in pots.
0:51:52 > 0:51:54All you need to do now is bake it.
0:51:54 > 0:51:58Grab a tray or you can use a baking dish
0:51:58 > 0:52:02and you can put your cups in there.
0:52:02 > 0:52:03In it goes.
0:52:07 > 0:52:09Just some lukewarm water out the top.
0:52:09 > 0:52:11Fill the improvised bain-marie,
0:52:11 > 0:52:14so the water covers half of the teacups.
0:52:14 > 0:52:17That will make them cook evenly at 180 degrees.
0:52:18 > 0:52:23I love my eggs on the runnier side, so it's about 15 minutes in the oven,
0:52:23 > 0:52:25but if you want them firmer, give it a little longer.
0:52:27 > 0:52:30Let's have a look.
0:52:30 > 0:52:31Ooh... Yes!
0:52:33 > 0:52:34They look perfect.
0:52:37 > 0:52:40And now for the finishing touches.
0:52:40 > 0:52:41We're going to add a bit of...
0:52:44 > 0:52:46..a little bit of salmon eggs on top.
0:52:46 > 0:52:48Salmon eggs were a great discovery for me
0:52:48 > 0:52:51and you can get them in specialist shops in the UK.
0:52:51 > 0:52:54They work really well in all egg-based dishes.
0:52:54 > 0:52:58Adds a little bit of saltiness to the 'oeufs en cocotte'.
0:52:58 > 0:53:00The loveliest thing about this recipe
0:53:00 > 0:53:02is you can dress it in any way you like.
0:53:02 > 0:53:05You can rout around your fridge and your cupboard
0:53:05 > 0:53:06and see what you got left over.
0:53:06 > 0:53:10A couple slices of ham, mushrooms, whatever you like.
0:53:10 > 0:53:13And let's not forget some baguette soldiers. Quite important.
0:53:13 > 0:53:16You need some dipping...dipping action.
0:53:16 > 0:53:19Don't even think about using soft, white bread here.
0:53:19 > 0:53:21It's the crunch that'll pack the punch.
0:53:21 > 0:53:24Aw, they look so pretty.
0:53:24 > 0:53:27And that's it. There's my 'ouefs en cocotte'.
0:53:27 > 0:53:31This is the fun part. The eating it. That looks pretty amazing.
0:53:35 > 0:53:38I don't know what to say. It's good.
0:53:38 > 0:53:41The tastiest teacup you've ever seen.
0:53:41 > 0:53:45Glorious, gooey egg and the crunchiest, freshest of baguettes.
0:53:52 > 0:53:55Great stuff. As always on Best Bites, we're looking back
0:53:55 > 0:53:58at some of the favourite moments from the Saturday Kitchen hobs.
0:53:58 > 0:53:59Still to come on today's show.
0:53:59 > 0:54:03The number one chef in the entire world, Rene Redzepi,
0:54:03 > 0:54:05from Denmark, took his turn at the omelette challenge
0:54:05 > 0:54:07against the brilliant Atul Kochhar.
0:54:07 > 0:54:10It's a great leveller, so who will come out on top.
0:54:10 > 0:54:12Find out a little later on.
0:54:12 > 0:54:15Rick Stein serves up some Indian street food.
0:54:15 > 0:54:18It's a spicy bhaji with flatbreads and fried eggs,
0:54:18 > 0:54:20which is a real breakfast of champions.
0:54:20 > 0:54:24And Hollywood actress Rashida Jones faced her Food Heaven or Food Hell.
0:54:24 > 0:54:26Would she get her Food Heaven,
0:54:26 > 0:54:29a dark chocolate fondant with liquid centre and hot chocolate sauce?
0:54:29 > 0:54:31Or would she get her dreaded Food Hell,
0:54:31 > 0:54:33a chicken Caesar salad with rosemary croutons?
0:54:33 > 0:54:36Find out the outcome at the end of the show.
0:54:36 > 0:54:39Now, let's watch Colin McGurran give the humble roast chicken
0:54:39 > 0:54:42the star treatment for a very special Chef's Table guest.
0:54:42 > 0:54:45And no, Galton Blackiston, I don't mean you.
0:54:45 > 0:54:48And we've got chicken on the menu, so what are going to do with it?
0:54:48 > 0:54:50Well, coming towards the end of the summer, we're going to do
0:54:50 > 0:54:53a cannelloni of the breast stuffed with a roast buckwheat salad.
0:54:53 > 0:54:57I'm going to roast... Pan-roast the thigh with some five-spices
0:54:57 > 0:55:00and just finish with some baby gem and some oyster mushrooms.
0:55:00 > 0:55:02I'm going to help you with the little garnish to go in it as well.
0:55:02 > 0:55:05Yes, if you do the concasse and the mushrooms and shallots for me.
0:55:05 > 0:55:06I can do that. Yeah.
0:55:06 > 0:55:09Get on straightaway and debone the chicken leg.
0:55:09 > 0:55:12And that's just going to get put in the pan, coloured.
0:55:12 > 0:55:15I'm just going to kind of get some garlic and some thyme in there.
0:55:15 > 0:55:17And then we're just going to put it in the oven.
0:55:17 > 0:55:20Now, Antonio wanted to be a footballer when he was a young lad.
0:55:20 > 0:55:23What about you? Always been a chef? Always wanted to be one?
0:55:23 > 0:55:25Yes, always been a chef.
0:55:25 > 0:55:27I fancied being a racing car driver as well, though.
0:55:27 > 0:55:29So, yeah, I love my cars too.
0:55:29 > 0:55:33Erm, so, yeah, but no, I'm happy just being a cook. Just a cook.
0:55:33 > 0:55:36Winteringham Fields itself, where you're based,
0:55:36 > 0:55:39in Lincolnshire...fascinating place because not only have you got...
0:55:39 > 0:55:41Well, it's a restaurant with rooms. Tell us about it.
0:55:41 > 0:55:44Well, yeah, it's a restaurant with rooms. We have 11 bedrooms.
0:55:44 > 0:55:46It's a forty-cover restaurant.
0:55:46 > 0:55:48It's unique. It's an old farmhouse, really.
0:55:48 > 0:55:51So, we've got to kind of feel that... country feel for the farmhouse
0:55:51 > 0:55:55and make it cosy and comfortable and quaint as well.
0:55:55 > 0:55:57And you're producing your own... As well as your own veg,
0:55:57 > 0:55:59- but your own livestock as well. - Yeah!
0:55:59 > 0:56:02We have our own lambs and pigs and things like that, which is nice
0:56:02 > 0:56:05because it just shows the kitchen has a lot more respect for the produce
0:56:05 > 0:56:07when we're rearing it ourselves
0:56:07 > 0:56:08especially when it comes to cooking it.
0:56:08 > 0:56:10You can see the chefs with a bit more love
0:56:10 > 0:56:12and a bit more care and attention,
0:56:12 > 0:56:14which is, as a cook, that's what it's all about.
0:56:14 > 0:56:18OK. I just painted my brush with a bit of a Dijon mustard.
0:56:18 > 0:56:21I'm just going to put some five-spice in here. I've chosen five-spices.
0:56:21 > 0:56:24It's one of the best kind of combinations of spices you can get.
0:56:24 > 0:56:26It's... You know, it entices all the flavours
0:56:26 > 0:56:28you have in your mouth of sweet,
0:56:28 > 0:56:30sour, bitter, salt, etc, pungent.
0:56:30 > 0:56:34It's normally a selection of like cloves, star anise, cinnamon, etc,
0:56:34 > 0:56:36but, yeah.
0:56:36 > 0:56:38It's one ingredient that we don't really get that much.
0:56:38 > 0:56:40It's on the supermarket shelves...
0:56:40 > 0:56:42- People don't really know what to do with it, really.- Yeah...
0:56:42 > 0:56:45But it's so tasty. I mean, you could put anything you wanted.
0:56:45 > 0:56:47You could put some nutmeg at Christmas time or whatever.
0:56:47 > 0:56:51I'm going to put this in the oven at 100 degrees
0:56:51 > 0:56:54for about 20 minutes or so depending on the size of the chicken breast.
0:56:54 > 0:56:56- So, really low oven, that's the key to this.- It is.
0:56:56 > 0:56:59I mean, we don't want the oven to be too aggressive.
0:56:59 > 0:57:01We don't want it to buckle. So, we're going to slice it.
0:57:01 > 0:57:04It's got to have a few other components done
0:57:04 > 0:57:06to the chicken breast.
0:57:06 > 0:57:09Which I'm going to demonstrate for you now.
0:57:09 > 0:57:11Comes out of the oven, you got to let it cool down
0:57:11 > 0:57:13because we're going to slice it. OK.
0:57:13 > 0:57:16So, it comes out like this. Make sure it's all cooked through,
0:57:16 > 0:57:18but not completely, so it's dry.
0:57:18 > 0:57:19Nice.
0:57:20 > 0:57:22OK, on some parchment paper,
0:57:22 > 0:57:25we're just going to put a little bit of butter
0:57:25 > 0:57:28just to make sure it doesn't stick when we come to roll it.
0:57:28 > 0:57:30So, this is the cannelloni part.
0:57:30 > 0:57:33OK, so, we're going to slice with a sharp knife. OK?
0:57:33 > 0:57:35We're going to just trim it.
0:57:35 > 0:57:42And gently we just want to cut nice thin slices and layer it like so.
0:57:42 > 0:57:46Just to speed up a little bit, I've done one already prepared.
0:57:46 > 0:57:48So, when you're on producing your own food,
0:57:48 > 0:57:51I suppose you can be quite flexible when it comes to the menu.
0:57:51 > 0:57:53You could change it a lot more often.
0:57:53 > 0:57:56Well, we have... We pretty much have one menu and it's about what we grow.
0:57:56 > 0:57:58So, if we have beetroot in the ground and it's ready to go,
0:57:58 > 0:58:00- we're just going to use beetroot. - Yeah.
0:58:00 > 0:58:02So, we are... Talk about seasons.
0:58:02 > 0:58:05If we're growing it and it's good, then we're going to...
0:58:05 > 0:58:07You know, we're going to use it.
0:58:07 > 0:58:09This leg now, we want this game to be really crispy,
0:58:09 > 0:58:13so we are just went to finish that in the oven.
0:58:13 > 0:58:15Right. I've got some breakfast radishes here
0:58:15 > 0:58:17and you're going to mix those with...
0:58:17 > 0:58:19Yeah, I mean, we're going to eat them raw. I love...
0:58:19 > 0:58:22We have our own polytunnels, etc, you know, linked to produce.
0:58:22 > 0:58:25It's fantastic, but we try to use our own where we can.
0:58:25 > 0:58:26Now, you mentioned that then.
0:58:26 > 0:58:29You know, Antonio's here. He's here promoting his movie,
0:58:29 > 0:58:31but also a scouting mission for a new movie.
0:58:31 > 0:58:35The Expendables might be done in Norfolk. Sell Scunthorpe.
0:58:35 > 0:58:39Well, Scunthorpe, it's no Marbella or Malaga or Malibu,
0:58:39 > 0:58:40but it's a beautiful place.
0:58:40 > 0:58:43It's the garden town of the North.
0:58:43 > 0:58:45Erm, fantastic produce there, you know.
0:58:45 > 0:58:47Great for steelworks if you're into steel. But...
0:58:47 > 0:58:49Good location for your movie, you see?
0:58:49 > 0:58:51I could say lots more, but we don't have enough time.
0:58:51 > 0:58:53Is that it? It's good for steel and you've got a garden?
0:58:53 > 0:58:57The produce is fantastic as well. The produce is fantastic.
0:58:57 > 0:59:01I understand that he's very familiar with my homeland, too.
0:59:01 > 0:59:03He's got a restaurant in Torrequebrada, in Malaga, right?
0:59:03 > 0:59:06Yeah, Torrequebrada, yeah. My parents have a little place there.
0:59:06 > 0:59:09They go and play some golf there. It's not cheap though, is it?
0:59:09 > 0:59:12But do you... Do you cook also, I mean, British food?
0:59:12 > 0:59:14There's a big population of British in the South of Spain.
0:59:14 > 0:59:17Well, yeah. I mean... Well, Spanish food is great.
0:59:17 > 0:59:19I mean, unfortunately, we don't have a load of, you know,
0:59:19 > 0:59:22great Spanish restaurants in the UK. Well, not as many as...
0:59:22 > 0:59:24- They're growing now, I have to say. - Yeah, they are.
0:59:24 > 0:59:27James, if you wouldn't mind just finishing the cos lettuce.
0:59:27 > 0:59:29I've got the buckwheat salad to go through here.
0:59:29 > 0:59:32What I've got...I've got this wonderful roasted buckwheat salad.
0:59:32 > 0:59:33It comes in a bag like this.
0:59:33 > 0:59:36Literally, you just pop it into some water.
0:59:36 > 0:59:38OK. The reason why you want it in the bag
0:59:38 > 0:59:40because it won't go stodgy and things like that
0:59:40 > 0:59:42and you just leave it for ten minutes
0:59:42 > 0:59:44and you end up with this beautiful flavour of buckwheat.
0:59:44 > 0:59:46So, with the concasse tomato you've done...
0:59:46 > 0:59:49These, you've probably never seen these before.
0:59:49 > 0:59:51- What in the heck is this?- They are cobnuts.- It's an animal! No.
0:59:51 > 0:59:54No, they're cobnuts. That's them peeled.
0:59:54 > 0:59:58- They're fabulous with game, chicken...- It's like a hazelnut.
0:59:58 > 1:00:01You can eat them raw. You can eat them as they are, but...
1:00:01 > 1:00:05OK, to my salad, I have mascarpone cheese.
1:00:05 > 1:00:08The mascarpone's just going to give it a lovely mouthfeel in your mouth
1:00:08 > 1:00:10when you come to eat it.
1:00:10 > 1:00:12So, you can imagine stuffing this cannelloni dish
1:00:12 > 1:00:14is going to be fantastic.
1:00:14 > 1:00:17I'm just going to warm this through to kind of melt the cheese.
1:00:17 > 1:00:22Once that's fine, lovely bit of seasoning in there. Some lemon.
1:00:22 > 1:00:25You can fill it with anything you wanted.
1:00:25 > 1:00:26But it's all about the flavour
1:00:26 > 1:00:29and having it in a cannelloni is a great vehicle for that flavour,
1:00:29 > 1:00:32so every time you actually... The diner or whoever's going to eat it...
1:00:32 > 1:00:34Every time they take a mouthful,
1:00:34 > 1:00:37they're going to get exactly what you designed the dish for.
1:00:37 > 1:00:38It's interesting that you say, you know,
1:00:38 > 1:00:42with the farm it benefits, cos the chefs respect food a lot more.
1:00:42 > 1:00:43It is the case, though.
1:00:43 > 1:00:46If you you've got a veg garden, that kind of stuff and they're...
1:00:46 > 1:00:48Cos it's a lot of work just producing a veg.
1:00:48 > 1:00:51Absolutely. A lot of the young chefs say, "Well, it's just a carrot.
1:00:51 > 1:00:54"We'll put the carrot in the bin." You go, "No, it's not a carrot.
1:00:54 > 1:00:56- "It takes five months to grow a carrot."- Exactly.
1:00:56 > 1:00:58You can see them, if you teach them... They respect a lot more
1:00:58 > 1:01:01and you can see that when they're cooking it, they go,
1:01:01 > 1:01:03"It's my carrot. I've made that carrot. I've grown that carrot."
1:01:03 > 1:01:06The same with the... Especially with the produce
1:01:06 > 1:01:07cos you know cooking a piece of lamb
1:01:07 > 1:01:10and then having to put it in the bin afterwards, you know,
1:01:10 > 1:01:12cos you've overcooked it is such a sin, really.
1:01:12 > 1:01:16- Right. I've got that ready for you. - All right, so, just to plate now.
1:01:16 > 1:01:19Grab your plate. So, how long did you cook up buckwheat for then?
1:01:19 > 1:01:22Ten minutes and then keep it warm. You're going to finish...
1:01:22 > 1:01:24It's a warm dish. It's not going to be a hot dish.
1:01:24 > 1:01:27So, once this is like this, we're just going
1:01:27 > 1:01:28to put it on the plate like so.
1:01:28 > 1:01:30Do you want me to get the thigh out of the oven?
1:01:30 > 1:01:32Yes, please, if you don't mind. Yeah.
1:01:32 > 1:01:34How long have you cooked this for, then? This one in here?
1:01:34 > 1:01:36You know what? Until...
1:01:36 > 1:01:39It normally takes about eight minutes or so, something like that.
1:01:39 > 1:01:42You know, you could flavour it with some garlic and some thyme
1:01:42 > 1:01:45and things like that, but you know, it's all about the crispy skin,
1:01:45 > 1:01:47getting a lot of flavour on there
1:01:47 > 1:01:50because everyone loves a nice piece of roast chicken...
1:01:50 > 1:01:53Well, all meat eaters pretty much like roast chicken. OK.
1:01:53 > 1:01:56- So, once that...- That's your garnish there.- Thank you very much.
1:01:56 > 1:01:58- And that's your other garnish there. - Perfect.
1:01:58 > 1:02:01So, literally, we don't want to overcook the lettuce.
1:02:01 > 1:02:02Just want to make sure it's wilted.
1:02:02 > 1:02:05You want to choose a lettuce that's got a bit of a nice stem to it,
1:02:05 > 1:02:08so it doesn't wilt too much and go too soggy.
1:02:08 > 1:02:10Garnish it with a bit of these beautiful,
1:02:10 > 1:02:12soft-looking oyster mushrooms.
1:02:12 > 1:02:16And the great thing about lettuce and particularly radishes -
1:02:16 > 1:02:17grows terrific in the garden.
1:02:17 > 1:02:21Oh, yeah. I mean, we grow radishes and lettuce all day long.
1:02:21 > 1:02:24- It's fantastic.- You want a few of these cobnuts on as well, I suppose?
1:02:24 > 1:02:27Yeah, please. The cobnuts there are nice, especially this time of year.
1:02:27 > 1:02:28Great for texture.
1:02:28 > 1:02:31And we're just going to spoon a little bit of pan jus
1:02:31 > 1:02:32over the side there.
1:02:33 > 1:02:35- And there we have it. - And there you have it.
1:02:35 > 1:02:37So, tell us what that is again.
1:02:37 > 1:02:39So, it's a breast of chicken cannelloni, buckwheat salad,
1:02:39 > 1:02:43roasted thigh with some lettuce and some oyster mushrooms.
1:02:43 > 1:02:45Easy as that.
1:02:50 > 1:02:52It looks good. Very, very seasonal. Yes!
1:02:52 > 1:02:54HE LAUGHS
1:02:54 > 1:02:57You've got more. So, tell me what you think of that one.
1:02:57 > 1:03:00So, inside here you have that buckwheat as well,
1:03:00 > 1:03:01but try inside there. But...
1:03:01 > 1:03:03I mean, you could do that with turkey as well.
1:03:03 > 1:03:06- Yeah, turkey would be fantastic with that.- Nice and thin.
1:03:06 > 1:03:08But like I said, depending on what kind of year,
1:03:08 > 1:03:10- you could fill it with all sorts. - Yeah.
1:03:11 > 1:03:14- You guys are so good, really.- It's all right?- Oh, it's fantastic.
1:03:14 > 1:03:17Yeah, we are available, all three of us for the next movie,
1:03:17 > 1:03:18if you want as well.
1:03:18 > 1:03:21If Sylvester Stallone doesn't want to do the next one, yeah.
1:03:21 > 1:03:24We can bulk ourselves up a bit. Anyway. Well, I can, anyway.
1:03:24 > 1:03:28This can ruin the life of many actors and actresses especially.
1:03:32 > 1:03:34A very tasty dish, indeed.
1:03:34 > 1:03:37Now, it's not just Hollywood A-listers that drop by on this show.
1:03:37 > 1:03:41The world's number one chef, Rene Redzepi, came by recently
1:03:41 > 1:03:43to have a go at the Omelette Challenge.
1:03:43 > 1:03:47He was up against Atul Kochhar, so how did he do? Let's find out.
1:03:47 > 1:03:49Three-egg omelette cooked as fast as you can.
1:03:49 > 1:03:52So, we've got our pans on the heat ready.
1:03:52 > 1:03:54So, I know that Rene wants to beat a certain Sat Bains
1:03:54 > 1:03:56at the top of our board. You can sit it out for this one
1:03:56 > 1:03:58- cos you're already up here.- I can? Thank you.
1:03:58 > 1:04:00- I can't beat him. It's 20 seconds. - Right.
1:04:00 > 1:04:02Usual rules apply, let's put the clock on the screen, please.
1:04:02 > 1:04:05- Three-egg omelette cooked as fast as you can. Are you ready?- Yes.
1:04:05 > 1:04:06Three, two, one, go.
1:04:20 > 1:04:23- You feeling nervous with a man sat next to you?- Yeah.
1:04:27 > 1:04:30- You see he's been practising that. - Yeah, this sticks, this pan.
1:04:30 > 1:04:32GONG TOLLS
1:04:36 > 1:04:39- We're there. We are there. - Is that an omelette?
1:04:39 > 1:04:42GONG TOLLS
1:04:42 > 1:04:43It sticks.
1:04:43 > 1:04:46- I'll give you a hand. - Should have some new pans.
1:04:48 > 1:04:52Should really get some new pans. There's my omelette.
1:04:52 > 1:04:54Don't worry. Will edit this bit out.
1:04:57 > 1:05:00See? You think that's bad. I've got to taste it.
1:05:00 > 1:05:01LADIES LAUGH
1:05:04 > 1:05:05Right.
1:05:08 > 1:05:09Happy with that?
1:05:10 > 1:05:14Rene, how do you think you did?
1:05:14 > 1:05:17Erm... Let me see.
1:05:17 > 1:05:19- Pretty OK.- Well, you're going on the board
1:05:19 > 1:05:21cos we'll have to wait seven years to get you back again.
1:05:21 > 1:05:22THEY LAUGH
1:05:22 > 1:05:27So, you did it in 32.92 seconds, which puts you not there,
1:05:27 > 1:05:29but about there.
1:05:29 > 1:05:32Pretty... Not too bad.
1:05:32 > 1:05:34So, you beat Michel Roux.
1:05:34 > 1:05:37- There you go. Atul...- Seriously?
1:05:37 > 1:05:38LADIES LAUGH
1:05:38 > 1:05:41- Do you think you're back in... Better than 22 seconds?- Not sure.
1:05:41 > 1:05:44No, you're not. Anyway. You can take that back to Denmark
1:05:44 > 1:05:47and put that next to your poster of Michel Roux. There you go.
1:05:52 > 1:05:55I wonder if Atul's egghead is still there.
1:05:55 > 1:05:58Now, if you're tucking into your breakfast cereal right now,
1:05:58 > 1:05:59then put the spoon down
1:05:59 > 1:06:01as Rick Stein has a much better suggestion for you.
1:06:01 > 1:06:03It's his breakfast bhaji.
1:06:03 > 1:06:06Now, we usually see you travelling around all over the place.
1:06:06 > 1:06:08- More recently in India.- Well, yes. - So, what are you going to do?
1:06:08 > 1:06:11I must say I've loved it. I'm going to make a very simple, as I said,
1:06:11 > 1:06:14breakfast bhaji, which is like...
1:06:14 > 1:06:17It just means curry. Vegetable curry.
1:06:17 > 1:06:18So, what do you want me to do?
1:06:18 > 1:06:22What I would love you to do is just peel the potatoes and the carrots,
1:06:22 > 1:06:25but also if you can make us some chapattis,
1:06:25 > 1:06:28which is just chapatti flour, a bit of ghee and a bit of water.
1:06:28 > 1:06:31- I can do that. No problem. - And some salt. Some salt.
1:06:31 > 1:06:34I am going to roast some spices
1:06:34 > 1:06:36because I'm going to make it a garam masala
1:06:36 > 1:06:41and what we've got here is coriander, cumin, peppercorns, cinnamon...
1:06:41 > 1:06:44- So, this is nothing like an onion bhajii recipe then?- ..cloves.
1:06:44 > 1:06:47No, it's interesting, that, because onion bhajii
1:06:47 > 1:06:49is with two 'Is' at the end
1:06:49 > 1:06:52and a breakfast bhaji like this is just one 'I' at the end.
1:06:52 > 1:06:56So, first of all, and this is very important to me, James,
1:06:56 > 1:07:00is doing your own spices like this. Roasting your own spices.
1:07:00 > 1:07:02Thank you. Making your own garam masala
1:07:02 > 1:07:05because what I've sort of said in the book
1:07:05 > 1:07:08is really if you just use garam masala
1:07:08 > 1:07:11and didn't worry about all the different spices
1:07:11 > 1:07:13that are in the recipes,
1:07:13 > 1:07:16you'd still end up with a more authentic tasting curry
1:07:16 > 1:07:19because basically you buy garam masala
1:07:19 > 1:07:22and most of it has been made in ground far too long ago
1:07:22 > 1:07:26and it loses its lovely, aromatic qualities.
1:07:26 > 1:07:27- Right.- So, I'm just roasting these.
1:07:27 > 1:07:30Giving a light roasting to bring out the flavour.
1:07:30 > 1:07:31What is it about Indian cooking,
1:07:31 > 1:07:33the reason why us Brits don't tend to...?
1:07:33 > 1:07:35We love it, but we don't actually cook it that much.
1:07:35 > 1:07:38Do you think it's the nervousness about all the different spices?
1:07:38 > 1:07:41I think it's really... I just think it's too difficult, you know?
1:07:41 > 1:07:44It's too much, too many notes, as they said in Amadeus, you know?
1:07:44 > 1:07:45Right.
1:07:45 > 1:07:48But I just think, once you get familiar with it,
1:07:48 > 1:07:52you sort of know what the notes mean and it's...
1:07:52 > 1:07:55Nutmeg in last and then a good whiz.
1:07:55 > 1:08:00If this goes wrong, can you come to my assistance, cos you always do?
1:08:00 > 1:08:05I just... Every time I'm doing cookery things, it never works.
1:08:08 > 1:08:12- There you go.- A good hit. A good hit. So...
1:08:12 > 1:08:14There's your carrots. Do you want to start on your potatoes?
1:08:14 > 1:08:17Oh, yeah I'll do the potatoes. And while I'm thinking about this...
1:08:17 > 1:08:20Thanks for doing that. I'll just get some...
1:08:21 > 1:08:24So, it's important to use whole spices? That's the key.
1:08:24 > 1:08:26Yeah, yeah, that's the thing.
1:08:26 > 1:08:29I mean, you know, there are good spice blends.
1:08:29 > 1:08:31It's all a question of when they're made.
1:08:31 > 1:08:34I mean, in India, people will get spices made
1:08:34 > 1:08:37in the local spice grinding place,
1:08:37 > 1:08:40but they'll take their own spices in there and...
1:08:40 > 1:08:43- So, that they know that everything is beautifully fresh.- Right.
1:08:43 > 1:08:45And you will, you know, I hope,
1:08:45 > 1:08:47when this dish is finished you'll see what I mean.
1:08:47 > 1:08:50- So, I was looking at...- I'll just take the carrots.- There you go.
1:08:50 > 1:08:51- Sorry.- Thank you very much for doing that.
1:08:51 > 1:08:54I was wondering which chef was ever going to go to India
1:08:54 > 1:08:55cos it's a fascinating place.
1:08:55 > 1:08:58Not just a place to go visit, but for food. In amazing place!
1:08:58 > 1:09:01Because you got so many different levels to it, different areas.
1:09:01 > 1:09:02It is. It's sometimes...
1:09:02 > 1:09:05It is confusing and I think that nothing's...
1:09:05 > 1:09:10I just want to put a bit of salt in there, sorry. I love my salt.
1:09:10 > 1:09:14Nothing's more confusing sometimes than the Indians themselves.
1:09:14 > 1:09:15I keep...
1:09:15 > 1:09:17You know, when the programmes have been coming out
1:09:17 > 1:09:19the last four or five weeks.
1:09:19 > 1:09:23They've had quite a few Indians mostly, I really have to say,
1:09:23 > 1:09:26saying, "I really like what you're doing,"
1:09:26 > 1:09:29but a few of them have come up and said,
1:09:29 > 1:09:34"Sambar, you absolutely got that wrong. You have no...no idea.
1:09:34 > 1:09:37"You didn't put the tamarind in. You didn't..." You know?
1:09:37 > 1:09:41And I sort of reply and say... Right. Sambar comes from Tamil Nadu.
1:09:41 > 1:09:45I say, "Well, you know, seeing as you can't even agree
1:09:45 > 1:09:48"what makes a good sambar from one side of the state to the other,
1:09:48 > 1:09:50"who am I to sort of...," you know?
1:09:50 > 1:09:53I said, "But actually I got this particular one from Madurai...,"
1:09:53 > 1:09:55which is a large city in Tamil Nadu
1:09:55 > 1:09:58"..and it works for me." And that's all you can say
1:09:58 > 1:10:01because the Indians are almost more doctrinaire
1:10:01 > 1:10:03about what goes into their curries
1:10:03 > 1:10:06than the Italians are into their pasta, you know?
1:10:06 > 1:10:10You know, the Italians are always like, "That's not the way you do it!
1:10:10 > 1:10:13"This is the way you do it." Well, it's the same, but what it shows...
1:10:13 > 1:10:16Sorry, I've got rapeseed oil here.
1:10:16 > 1:10:21I'm going to just do a little bit of popping of mustard seeds.
1:10:21 > 1:10:25- Right. I've got this flatbread here. - Good stuff the chapatti.
1:10:25 > 1:10:29You basically just use the flour that you got, some clarified butter,
1:10:29 > 1:10:33water, leave that to one side.
1:10:33 > 1:10:36Yeah. It's as simple as that.
1:10:36 > 1:10:38I mean, the thing about Indian flatbread
1:10:38 > 1:10:41is that they don't need to be at all sort of complicated
1:10:41 > 1:10:44because they're used really, in the north,
1:10:44 > 1:10:46they're used for picking up food.
1:10:46 > 1:10:48In the south, you pick up food with your fingers.
1:10:48 > 1:10:51In the north, you pick up food with flatbreads.
1:10:51 > 1:10:55And once you've got used to it, it's just a lovely thing
1:10:55 > 1:10:58like eating a mutton curry, which of course, is always goat.
1:10:58 > 1:11:00Not mutton, as we know it.
1:11:00 > 1:11:03You and the likes of Brian Turner have been great sort of...
1:11:03 > 1:11:05I like it. Yeah, yeah.
1:11:05 > 1:11:08You know, real mutton. Erm, mutton is goat.
1:11:08 > 1:11:10The problem with goat for us
1:11:10 > 1:11:16- is that a lot of people don't like eating meat on the bone.- I love goat.
1:11:16 > 1:11:19- I love goat.- Nothing wrong with it. Nothing wrong with it.
1:11:19 > 1:11:23But more and more, you can get goat in the UK now and good goat, too.
1:11:23 > 1:11:26So, I haven't got quite enough time to cook these onions
1:11:26 > 1:11:29for as long as I would like to cook them
1:11:29 > 1:11:35because in India, onions generally always go into a curry
1:11:35 > 1:11:38and they're left to cook for as long as ten minutes.
1:11:38 > 1:11:41Well, it's the base of most things, isn't it, really?
1:11:41 > 1:11:43You've got to really caramelise them down as well.
1:11:43 > 1:11:47You do have to, but interestingly, in the sort of top caste, the Brahmins,
1:11:47 > 1:11:50if you are a very, very strict Brahmin,
1:11:50 > 1:11:54you don't actually like garlic or onions in your food,
1:11:54 > 1:11:55in your vegetarian food.
1:11:55 > 1:11:58Of course, vegetarian food is the top food in India
1:11:58 > 1:12:01because the top caste are vegetarians,
1:12:01 > 1:12:03so it's totally reversed to here.
1:12:03 > 1:12:06- Here if you're a meat eater, you're...- Yeah, yeah, it is.
1:12:06 > 1:12:09In India, if you're a meat eater, you know, it's all right,
1:12:09 > 1:12:12but the veg eaters are the business.
1:12:12 > 1:12:17But garlic and onions are held to stimulate the senses too much
1:12:17 > 1:12:20and they're not recommended for people like widows
1:12:20 > 1:12:23because it makes them too sensual.
1:12:23 > 1:12:26- I'm off to buy some garlic and onions then.- What?
1:12:26 > 1:12:28I'll have to buy garlic and onions, is it?
1:12:28 > 1:12:29Add them to everything now.
1:12:29 > 1:12:31- You know asafoetida?- Yeah, yeah.
1:12:31 > 1:12:36Asafoetida to them tastes like cooked onions and garlic.
1:12:36 > 1:12:38You know... That horrible smell,
1:12:38 > 1:12:43but actually I can see when you fry it a bit, it does taste slightly...
1:12:43 > 1:12:45how can I say it, slightly onion-y.
1:12:45 > 1:12:46Also stops some flatulence
1:12:46 > 1:12:49if you eat a lot of pulses, which they do in India.
1:12:49 > 1:12:51- Lovely.- Yes. Can I carry on in this vein?
1:12:51 > 1:12:53You are a fountain of knowledge, you,
1:12:53 > 1:12:54since you've come back, aren't you, mate?
1:12:56 > 1:12:59Right. We've got our onions frying away there, then. Right.
1:12:59 > 1:13:02- You've got mustard seeds in there? - Got mustard seeds,
1:13:02 > 1:13:06turmeric about a teaspoonful, and red chilli powder, about a teaspoonful.
1:13:06 > 1:13:10- Do you want me to fry your egg? - Oh, yeah. You're doing so well.
1:13:10 > 1:13:12I'm so sorry. I taught you so much.
1:13:12 > 1:13:15Get my carrots...get my carrots out now.
1:13:15 > 1:13:19Seriously, I did come up with this dish. Just got back from India.
1:13:19 > 1:13:22I just thought what would... James, here, I'm just following you around.
1:13:22 > 1:13:25- Well...- What would be the...
1:13:25 > 1:13:28actually, the thing I would most love for breakfast this morning?
1:13:28 > 1:13:33My cottage back in Padstow, I thought, "A lovely vegetable bhaji."
1:13:33 > 1:13:35So, here it is. You're doing well.
1:13:35 > 1:13:38You're doing well. You can pop those in now, too.
1:13:38 > 1:13:39JAMES LAUGHS
1:13:39 > 1:13:41Where does this spice go? Where's this one...?
1:13:41 > 1:13:42It's going and now.
1:13:42 > 1:13:46Can you remember, Delia once did a book tour...
1:13:46 > 1:13:50Sorry, a cooking tour and she got another chef to do the cooking.
1:13:50 > 1:13:53I think that makes a lot of sense cos actually, you know,
1:13:53 > 1:13:55I prefer talking and you can do all the work.
1:13:55 > 1:13:56Yeah, thanks very much.
1:13:56 > 1:14:02So, in goes my...my garam masala and just smell that. See what I mean?
1:14:02 > 1:14:06- Yep.- I mean, that smells like you're somewhere in Amritsar
1:14:06 > 1:14:10looking forward to a breakfast. We're nearly there.
1:14:10 > 1:14:12- We are about 30 seconds away with our egg.- How much?
1:14:12 > 1:14:15- About 30 seconds away. - All right, good.
1:14:15 > 1:14:16The flatbread's there. Done.
1:14:16 > 1:14:18So, out of all the places where you went in India,
1:14:18 > 1:14:21I mean, I'm assuming... Would you go back for a second series there?
1:14:21 > 1:14:24- I would love to!- It's a huge place to go and see, isn't it?
1:14:24 > 1:14:25I would love to.
1:14:25 > 1:14:28I think, well, Kerala is probably for the first tourists to India,
1:14:28 > 1:14:32is probably the best place to go cos it's by the sea.
1:14:32 > 1:14:36It's quite comfortable. A lot of India isn't particularly comfortable,
1:14:36 > 1:14:37but it's incredibly memorable,
1:14:37 > 1:14:43but for me, I think Rajasthan, which is part desert.
1:14:43 > 1:14:46I had this lovely experience. Have I got time to say? In Rajasthan.
1:14:46 > 1:14:49- Yeah, go on.- I met... We filmed with this Rajput.
1:14:49 > 1:14:51It's like the Rajasthan royalty.
1:14:51 > 1:14:54And I said to this guy, because David, the director, said,
1:14:54 > 1:14:55"Go on, ask him, ask his missus
1:14:55 > 1:14:58"what it's like being married to a Rajput."
1:14:58 > 1:15:02It's a bit like saying, "What's it like being married to the king?"
1:15:02 > 1:15:04And she said, "I, too, am a Rajput.
1:15:04 > 1:15:08- "We do not marry outside our caste." - All right.
1:15:08 > 1:15:11I was sort of like, "I'm sorry."
1:15:11 > 1:15:15- There we go.- But over there, you met the Dalai Lama, didn't you?
1:15:15 > 1:15:17I did meet the Dalai Lama and...
1:15:17 > 1:15:21He was very, very good and he was very funny
1:15:21 > 1:15:24and he said when we turned up, he said,
1:15:24 > 1:15:27"You are the oldest TV crew I have ever met.
1:15:27 > 1:15:30"Nearly as old as me."
1:15:30 > 1:15:34Which I thought was very funny, but some of our younger crewmembers
1:15:34 > 1:15:36may not have thought it was quite so funny as me.
1:15:36 > 1:15:38Actually, I'll tear this up.
1:15:38 > 1:15:41So, that's it. I just wouldn't mind putting a little bit of pepper
1:15:41 > 1:15:44because I love pepper on my eggs.
1:15:44 > 1:15:48- And we're...we're good to go.- There you go.- Let's try it.
1:15:48 > 1:15:51- I can't believe...- I'll crack the pepper.- Oh, better still.
1:15:51 > 1:15:54There you go. So, tell us what this is again.
1:15:54 > 1:15:57That is my breakfast bhaji with chapattis and a fried egg.
1:15:57 > 1:15:59And I didn't do any of it.
1:16:04 > 1:16:07It smells good and I know it's going to taste pretty good as well.
1:16:07 > 1:16:12- Right, so this is your dish that you get to try. Dive into that.- Wow!
1:16:12 > 1:16:14- Look at that.- Well, that's the real key to this. The spices.
1:16:14 > 1:16:18If you can master that sort of basic spice mix everything else sort of...
1:16:18 > 1:16:21Well, what I've said in the book, if you make a garam masala like that,
1:16:21 > 1:16:24you can use it really all through the recipes.
1:16:24 > 1:16:26Obviously, there's other mixes,
1:16:26 > 1:16:28but the point is getting the fresh spices.
1:16:28 > 1:16:30- That's the thing that makes all the difference.- Mm.
1:16:30 > 1:16:32But with the garam masala, make life easy for yourself.
1:16:32 > 1:16:35Yeah, make a big pot of it and keep it in an airtight container.
1:16:35 > 1:16:37Yeah, for about three weeks, something like that.
1:16:37 > 1:16:40- And then do it again.- Happy with that?- That's delicious.
1:16:40 > 1:16:41There you go.
1:16:45 > 1:16:49Rick Stein will be with us live in the studio again very soon.
1:16:49 > 1:16:52Now, Hollywood actress Rashida Jones wanted a dark chocolate fondant
1:16:52 > 1:16:54for her Food Heaven, don't we all?
1:16:54 > 1:16:57But there was a classic chicken Caesar salad already
1:16:57 > 1:16:59and lined up for her Food Hell.
1:16:59 > 1:17:00So, which one did she get?
1:17:00 > 1:17:03Food Heaven would be this pile of dark chocolate all over here.
1:17:03 > 1:17:05Lots of different things. We've got some bananas,
1:17:05 > 1:17:07banana ice cream, banana fritters.
1:17:07 > 1:17:09We've got some chocolate sauce making there
1:17:09 > 1:17:10with some chocolate fondant.
1:17:10 > 1:17:13Alternatively, it could be this pile of ingredients that's over here.
1:17:13 > 1:17:16We got fruit, nuts, all into a salad with some chicken.
1:17:16 > 1:17:19What do you think you're going to get? With these deciding as well.
1:17:19 > 1:17:22I'm hoping for heaven, but I'm prepared for hell. It's like life.
1:17:22 > 1:17:25It was never in any doubt. It's all whitewash. Food Heaven,
1:17:25 > 1:17:27- so that's what you're going to get. - Yah!
1:17:27 > 1:17:29You've got lots of chocolate to get through as well,
1:17:29 > 1:17:31so first thing we're going to do is make a chocolate fondant
1:17:31 > 1:17:35and to do that, we melt good quality dark chocolate together
1:17:35 > 1:17:37in the bowl like this.
1:17:37 > 1:17:40So, throw all this lot in, two and a half bars, all right?
1:17:40 > 1:17:42So, the idea of this is it's got a liquid centre.
1:17:42 > 1:17:44That's what we're looking for.
1:17:44 > 1:17:46- OK.- So, then we throw in some butter.
1:17:46 > 1:17:49- Love butter.- Well... You're on the show, so you might as well.
1:17:49 > 1:17:51That all goes in also.
1:17:51 > 1:17:53So, we melt this down and then what we're going to do
1:17:53 > 1:17:55is we're going to create these fritters
1:17:55 > 1:17:58and for that, we're going to use some flour.
1:17:58 > 1:18:02We're going to use some cornflour, a little bit of baking powder
1:18:02 > 1:18:05- mixed together with some sparkling mineral water.- Oh!
1:18:05 > 1:18:07And that's going to make our...fritters with our bananas.
1:18:07 > 1:18:10- So, if you could then do that, that would be great.- Yep.
1:18:10 > 1:18:12I'm going to prepare my little moulds here.
1:18:12 > 1:18:14- So, we've got some grated chocolate. - How can I be useful?
1:18:14 > 1:18:17- You can actually butter these moulds, if you want.- Oh, OK.
1:18:17 > 1:18:19- There is a pastry brush there. - I can do that.
1:18:19 > 1:18:21Little bit of melted butter in there,
1:18:21 > 1:18:24so you can butter these moulds. They go in as well.
1:18:24 > 1:18:26And we just basically grate this nice and fine.
1:18:26 > 1:18:29It's better to do this on paper, to be honest, cos chocolate
1:18:29 > 1:18:31when you grate it, it's static and it never comes off the plate.
1:18:31 > 1:18:35So, if you do it on paper it's much easier to...use. That's it.
1:18:35 > 1:18:37Butter the moulds really well
1:18:37 > 1:18:41and then what we do is just pour this chocolate into the moulds.
1:18:41 > 1:18:42Probably just need two, I think.
1:18:42 > 1:18:45That's probably enough for us. There you go. Like that.
1:18:45 > 1:18:47So, with all your work and bits and pieces,
1:18:47 > 1:18:49do you get time to do much cooking at home?
1:18:49 > 1:18:50I don't suppose you do, do you?
1:18:50 > 1:18:51I do, but it's ready simple.
1:18:51 > 1:18:53It's pretty straightforward cooking for me.
1:18:53 > 1:18:56What's the...what's the trademark Rashida dish, then? What's...
1:18:56 > 1:18:59- Stir-fry.- Stir-fry. That's the one.
1:18:59 > 1:19:01Yeah, you can kind of throw anything into it, you know?
1:19:01 > 1:19:04- Whatever's left in your fridge. - Apart from chocolate.- Yeah, well...
1:19:04 > 1:19:06- We'll see.- Well, you never know.
1:19:06 > 1:19:09Right, so we've got our chocolate basically just lined here.
1:19:09 > 1:19:11You can use coconut and that kind of stuff.
1:19:11 > 1:19:13So, the idea is if you just mix this together.
1:19:13 > 1:19:14We just want this to melt nicely.
1:19:14 > 1:19:17I'm going to make a little chocolate sauce out of this,
1:19:17 > 1:19:20so we're going to use some water.
1:19:20 > 1:19:21I'm going to use some sugar.
1:19:21 > 1:19:23A little bit of sugar. There it is.
1:19:23 > 1:19:26A bit of sugar. Make a stock syrup really quick.
1:19:26 > 1:19:27And then throw in some chocolate.
1:19:27 > 1:19:30And take it off the heat and it will just basically stir down.
1:19:30 > 1:19:32So, when you're ready with the fritters, guys,
1:19:32 > 1:19:36if you can get on and do that, that would be great.
1:19:36 > 1:19:38So, that's that one. Well, you're almost...
1:19:38 > 1:19:40- We'll switch that heat off.- Who wouldn't like that? I'm sorry.
1:19:40 > 1:19:42- Look at that.- Well, it's pretty good, yeah.
1:19:42 > 1:19:45And then what we're going to do is we're going to make a...
1:19:45 > 1:19:47Two mixes, really. First, I'm going to whip up some egg whites
1:19:47 > 1:19:49or if you could whip me up some egg whites,
1:19:49 > 1:19:51once you've done the bananas, that'd be great.
1:19:51 > 1:19:54We'll use the egg yolks for one.
1:19:54 > 1:19:56Like that.
1:19:56 > 1:19:59So, if you could whip them up, that would be great. Lovely.
1:19:59 > 1:20:03And then, once all the chocolate and the butter is melted,
1:20:03 > 1:20:07then we can throw in the sugar into the egg yolks.
1:20:07 > 1:20:09So, this is the chocolate fondant part of it, you see?
1:20:09 > 1:20:11Mix this together. How are we doing with that?
1:20:11 > 1:20:14- I think we are pretty good.- That's pretty... That's getting there.
1:20:14 > 1:20:17That's getting there. The banana fritters, Chris is on that.
1:20:17 > 1:20:20You've made like that sort of batter and then that gets deep-fried.
1:20:20 > 1:20:24The same time now, we can get our sugar and caramelize this.
1:20:24 > 1:20:27For our fritters. So, just plain sugar in a pan.
1:20:27 > 1:20:30See the concentration on your face there.
1:20:31 > 1:20:35- I don't want to mess it up. It's heaven, you know?- Right.
1:20:35 > 1:20:37Just take that off the heat. That's it there.
1:20:37 > 1:20:39You want me to chop it up and put on the tray?
1:20:39 > 1:20:41Yeah, that's for our ice cream, that would be great.
1:20:41 > 1:20:44Egg yolks and sugar mixed together
1:20:44 > 1:20:46and then you pour this chocolate on, you see?
1:20:49 > 1:20:51Pour it onto the egg yolks.
1:20:51 > 1:20:54Mix together. You got the egg whites whisked up as well.
1:20:54 > 1:20:56So, that's that one. There you go.
1:20:56 > 1:20:57The fritters are happening over there
1:20:57 > 1:20:59- and if you mix this together... - Frying nicely.
1:20:59 > 1:21:02You can do it, if you want. Do you want to do it?
1:21:02 > 1:21:06- Mix that together.- Yeah. - Throw in the almonds.
1:21:06 > 1:21:10Throw in the cornflower. That can go in.
1:21:10 > 1:21:13- Whoops! Sorry.- That's all right. Don't worry.
1:21:13 > 1:21:17Keep mixing it. That's it and then...
1:21:17 > 1:21:18Want me to take over?
1:21:18 > 1:21:22- Am I not doing a good job?- No, that's fine. No that's right.
1:21:22 > 1:21:24- Happy with that?- Yep.- Good.
1:21:24 > 1:21:28And then, what we do now is just fold in the egg whites,
1:21:28 > 1:21:31which Jason's done nicely. So, we just quickly fold them in.
1:21:31 > 1:21:34Now, you need to be quite quick with this.
1:21:34 > 1:21:37You quickly fold them in cos you want to get the air in,
1:21:37 > 1:21:38but you don't want to mess around
1:21:38 > 1:21:40and leave them out of the oven for too long.
1:21:40 > 1:21:42You can keep these in the fridge nicely.
1:21:42 > 1:21:45And then what we do you once we get this mixture like that,
1:21:45 > 1:21:47you pour this mixture in.
1:21:51 > 1:21:54- Like that.- You leave room for it to rise?
1:21:54 > 1:21:59- No, you got some chocolate truffles. - Oh!- They go in the centre.
1:21:59 > 1:22:00- OK.- Like that.
1:22:00 > 1:22:04- And then we pour this...- Aha! - ..over the top.
1:22:04 > 1:22:07- So, you get that molten-y chocolate centre.- Well, that's the idea.
1:22:07 > 1:22:10- And then you put this in the fridge. - OK.- And then cook them.
1:22:10 > 1:22:13These have got about another two minutes left in here.
1:22:13 > 1:22:15Yeah, probably a couple minutes left in there.
1:22:15 > 1:22:18They want to cook for about eight minutes from the fridge
1:22:18 > 1:22:21or straight from the oven like that. These fritters can come out
1:22:21 > 1:22:23and we're nearly there with our caramel.
1:22:23 > 1:22:26- That's just straight sugar in a pan. - Oh, OK.- Right.
1:22:26 > 1:22:30So, about Cuban Fury, you still keeping the dancing up, then?
1:22:30 > 1:22:34- Is that salsa your thing, is it?- I try... I try to do it when I can.
1:22:34 > 1:22:37I miss it. I went to the premiere the other night
1:22:37 > 1:22:40and all the great dancers in the movie were dancing
1:22:40 > 1:22:42and I felt a little bit intimidated.
1:22:42 > 1:22:45- But I try.- Cos there's certain elements...- What about you?
1:22:45 > 1:22:48What? No. There's certain elements you want to take away from it
1:22:48 > 1:22:49and certain things that you don't
1:22:49 > 1:22:52cos I remember watching the movie yesterday and I remember seeing Nick
1:22:52 > 1:22:55- and he shaved his chest...- Right. - That's what happened to me.- Right.
1:22:55 > 1:22:59I had to shave my chest and worst of all, I had to go for a spray tan.
1:22:59 > 1:23:01Yeah. Yeah. EVERYONE LAUGHS
1:23:01 > 1:23:03What are you laughing at?
1:23:03 > 1:23:07- Just you...you shaving your chest. And having a spray tan.- You had to.
1:23:07 > 1:23:08You were told to do that.
1:23:08 > 1:23:10So, normally with a spray tan, they put you...
1:23:10 > 1:23:13It's about 300ml, isn't it, for... To spray...
1:23:13 > 1:23:16- Well, it depends...- ..a person.- It depends on your height.
1:23:16 > 1:23:19It depends on the size of the person. They used a litre on me.
1:23:19 > 1:23:22- A litre!- Ooh!- Have you ever... Have you ever had a spray tan?
1:23:22 > 1:23:25- On purpose?- Yeah, I get like a thimble.- Yeah, right.
1:23:25 > 1:23:27Literally, they used up litre...they used a litre on me.
1:23:27 > 1:23:30I woke up in the morning and then had a shower.
1:23:30 > 1:23:34I came back and it was like some dead body had decomposed in my bed.
1:23:34 > 1:23:36Literally! It was horrendous sort of stuff.
1:23:36 > 1:23:39And the lady... The poor lady that was spray-tanning me.
1:23:39 > 1:23:42There was more on her with the overspray from the spray booth.
1:23:42 > 1:23:44It left me mentally scarred for the rest of my life.
1:23:44 > 1:23:47- So, that was the last time you've ever done that.- Never, ever again.
1:23:47 > 1:23:49When you have to wear leotard, that's what you have to do.
1:23:49 > 1:23:52Want to take the fondants out for me, that would be great?
1:23:52 > 1:23:53We're going to make this ice cream now.
1:23:53 > 1:23:55This is something that you can do back in LA.
1:23:55 > 1:23:58So, you watch this, Rashida. This is very cool.
1:23:58 > 1:24:01So, what you do is you take frozen bananas... The fritters...
1:24:01 > 1:24:04Those things can just come out now, those fondants.
1:24:04 > 1:24:07And switch the timer off. Just press 'clear'.
1:24:07 > 1:24:09I like this recipe. This is a good one.
1:24:09 > 1:24:12- He likes it.- You all right there? - Yeah.
1:24:12 > 1:24:13- Stick them on the board there.- Oh, wow!
1:24:13 > 1:24:16And then what we're going to do is we're going to make this ice cream.
1:24:16 > 1:24:18Now, all you just use is vanilla,
1:24:18 > 1:24:21like that and buttermilk.
1:24:21 > 1:24:24Right. We've got our pot here. In goes the sesame seeds.
1:24:24 > 1:24:27I'm going to show you one and get the boys to do the other one.
1:24:27 > 1:24:29So, these are your fritters, you take caramel.
1:24:29 > 1:24:33You put it into the caramel like that.
1:24:33 > 1:24:37Roll these around in the sugar. Turn it off.
1:24:37 > 1:24:40And then to seal it and stop it from cooking,
1:24:40 > 1:24:42once you've sealed it all,
1:24:42 > 1:24:46- take the fritter straight into ice-cold water.- Oh, OK.
1:24:46 > 1:24:49It just stops it from cooking, so they all get rolled around together.
1:24:49 > 1:24:51I'm going to get the guys to do the rest of this.
1:24:51 > 1:24:53- It's pure sugar in here, nothing else.- Love it.
1:24:53 > 1:24:56Meanwhile, the ice cream. Lid on.
1:24:56 > 1:24:59Oh, sorry. Yeah, you...
1:25:03 > 1:25:06Yeah, get a plate.
1:25:06 > 1:25:09You could scrape that down, Jason, while it's blending,
1:25:09 > 1:25:10- that would be great.- What am I going to do?
1:25:10 > 1:25:13Just scrape that down while it's blending, just a bit.
1:25:13 > 1:25:14Sauce is ready.
1:25:19 > 1:25:22He's going into it with a spatula in there.
1:25:23 > 1:25:27You're making that Magimix really work...work hard today.
1:25:28 > 1:25:31Have you got one of these in your restaurant?
1:25:31 > 1:25:35- No. I've got... They are called commis chefs.- Commis chefs.
1:25:35 > 1:25:38- They cost about 25 grand a year. - I'll tell you what we need.
1:25:38 > 1:25:40We need... We need a bit of double cream.
1:25:40 > 1:25:43We haven't got any, but anyway. Keep going. Keep going.
1:25:43 > 1:25:45- OK. It's all gone wrong. - It's not gone...
1:25:45 > 1:25:47It would have gone wrong.
1:25:47 > 1:25:50It'd all turn blue if you had stuffed this in there.
1:25:50 > 1:25:53Keep it going. Just keep it going. It's nearly there. Right.
1:25:53 > 1:25:56We've got our sauce. We've got our fondant.
1:25:59 > 1:26:01- Where's my grater...- Oop! What's going on?
1:26:01 > 1:26:03Don't break the machine! Just leave the machine!
1:26:07 > 1:26:09All right. Chocolate fondant.
1:26:15 > 1:26:17How are we doing? It's getting there.
1:26:19 > 1:26:21So, like, next Tuesday, we'll have some ice cream?
1:26:21 > 1:26:24- That's all right, we've got time. - Football Focus starts soon.
1:26:24 > 1:26:27We've got time. Don't worry. Right, a bit of this.
1:26:27 > 1:26:30That's the chocolate sauce to go with that.
1:26:30 > 1:26:33Fritters. Ice cold fritters.
1:26:33 > 1:26:36We're nearly there.
1:26:36 > 1:26:37Whoa, whoa, whoa.
1:26:47 > 1:26:50GQ Man of the year here. Not here, here, eh.
1:26:50 > 1:26:52Right.
1:26:55 > 1:26:58- Oh! Look at that. There we go.- See?
1:26:58 > 1:27:02- Anyway, Rashida, should we go for a cup of tea?- No, it's nearly ready.
1:27:04 > 1:27:05Go for it.
1:27:06 > 1:27:08You see?
1:27:08 > 1:27:12I, too, can do stuff trendy. I can't dress trendy.
1:27:12 > 1:27:15- Oh, you can, James.- No, I went into one of your shops recently.
1:27:15 > 1:27:16I tried something on.
1:27:16 > 1:27:19The only thing that could fit me was a pair of socks, I think.
1:27:19 > 1:27:21- There you go, Rashida. Dive into that.- Great!
1:27:21 > 1:27:24Instant banana ice cream, hot chocolate fondant to go with it.
1:27:24 > 1:27:26- Should I break this open?- You can break it.
1:27:26 > 1:27:29It should be liquid in the centre.
1:27:29 > 1:27:33- Oh, yeah! Look at that.- Is it all right?
1:27:33 > 1:27:35- Oh, yeah.- That's your heaven.
1:27:35 > 1:27:37- You happy with that?- Yes! Oh!
1:27:37 > 1:27:39- It's great, right?- Mm.
1:27:39 > 1:27:41- Hot chocolate fondant.- Mm.
1:27:46 > 1:27:49Well, that's all we've got time for on today's Best Bites.
1:27:49 > 1:27:51If you'd like to try your hand at making any of the dishes
1:27:51 > 1:27:54from today's programme, you can find all of the studio recipes
1:27:54 > 1:27:57on our website. Go to BBC.co.uk/recipes
1:27:57 > 1:27:59There were loads to choose from on there
1:27:59 > 1:28:01and loads of other great tips and ideas, too.
1:28:01 > 1:28:04In the meantime, have a lovely rest of your weekend
1:28:04 > 1:28:06and I'll see you back here very soon.
1:28:06 > 1:28:07And I'm off for a spray tan.