Episode 147 Saturday Kitchen Best Bites

Hello. Here comes 90 minutes of mouthwatering world-class cooking.

This is Saturday Kitchen Best Bites.

Welcome to the show. We're not cooking live in the studio today.

Instead, there's a cracking line-up of recipes

from the Saturday Kitchen archives

all ready for you to get stuck into, along with some Hollywood stars,

Rashida Jones and Antonio Banderas.

Coming up on today's show,

Rick Stein is serving up a breakfast bhaji. It's packed full of spices.

Much better than a bowl of cereal.

Colin McGurran has a great chicken recipe for us.

He's roasting the legs and rolling the breasts

in mustard and five-spice.

And he serves it with a tasty buckwheat salad.

Ken Hom is causing havoc with a crispy pigeon dish.

The pigeons are deep-fried and served with a Sichuan pepper dip

but they ought to have come with eye protectors

as I nearly blinded myself.

And Hollywood actress Rashida Jones

faced her food heaven or food hell.

Would she get a food heaven,

a dark chocolate fondant

with a liquid centre and hot chocolate sauce

or would she get a dreaded food hell,

a chicken Caesar salad with spicy pecans and rosemary croutons?

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

But before all that, here's the country's favourite pub landlord,

Tom Kerridge,

with a Michelin-starred take on a takeaway kebab.

OK. We are going to be doing some pork cheeks

that are going to be braised

and served with some taramasalata,

-which is like a smoked conserve or a paste...

-Yes.

..served with some flatbreads made by you.

-That's what we're going to be doing.

-All right.

Carrots and bits and pieces we're going to do for the pork cheeks?

Yeah, we're going to braise... Get them on braising first.

So, Warwick, how are you with pork cheeks?

Ah, it wouldn't be my first choice of meat,

-if I'm honest with you.

-THEY LAUGH

Again, it's the unusual parts of animals, I think,

and that is an unusual part, isn't it, to eat or is it...?

No, it's a lovely part to eat. Do you like sausages?

Why would you pick a cheek as opposed to another bit?

Do you eat sausages?

-Yes.

-Yeah, well, that's got pork cheeks in it.

Has it? It's got all sorts of other things in it.

THEY LAUGH It's got more than cheeks in it.

I think I've just gone off sausages.

What are we doing with them?

OK. I'm just going to sweat off some vegetables

as if we're going to be making... like a braise,

like a casserole kind of thing we're going to be doing.

So it's carrots, onions, some celery.

We're just going to sweat it down a little bit.

So it's been an incredibly busy month for you.

Yeah, it's been amazing.

You know, like, the show coming out,

the book coming out, then the Chef's Chef Of The Year award,

which was a complete surprise but amazing.

It was voted for by the...

I mean, everybody else with AA rosettes,

so there's about 6,000 chefs that voted.

And I think a couple of mates of mine,

Sat Bains, Claude Bosi and Daniel Clifford

probably rigged the votes and I won.

-Yeah, we voted for you as well.

-Oh, did you?

-I probably owe you a couple of quid then, do I?

-A few quid, yes.

A couple of quid and a pint or something. HE LAUGHS

-Well deserved as well.

-So, yeah, no, it's been great.

It's been a great couple of weeks actually.

And then, to top it all off,

I met Usain Bolt which was just phenomenal.

And I ended up talking to him about pork scratchings.

OK. So, I'm sweating the veg down.

Star anise and some peppercorns are going in there for a bit of flavour.

-Yes.

-And then these are the pork cheeks.

And they come from here, Warwick.

Thank you.

THEY LAUGH

-You're really selling these, aren't you?

-Yeah, exactly.

I'm just going to trim out just a little bit of the sinew on them,

cos, when you braise them, you don't want them to kind of curl up.

The sinew will tighten up on them.

Now, the flatbreads, we've got a mixture of salt,

a little bit of grapeseed oil,

a touch of water and just plain flour, yeah?

That's it. Yeah, very, very simple.

Kind of like an unproved bread. Bread without yeast in it.

It's just going to go nice and crispy when you fry it.

So the cheeks are going in.

We're not searing the cheeks, we're just slowly braising them

and then we're going to get the colour on them

after they're braised.

Going to take on the flavour from the star anise

and the peppercorns.

-Then we're going to fry them. Flake them up and fry them...

-Yeah.

..so it's nice and crispy.

Now, somebody told me as well, before your chef,

you were a childhood actor.

You wanted to be an actor.

-Yeah.

-Is that right?

-It is.

-You said you weren't going to talk about it today.

-I am.

It'll come back to haunt you

-because you were in Miss Marple, weren't you?

-I was, yeah.

I ended up... I went to the youth theatre when I was a little kid,

and myself and my mate went there.

And about three weeks after joining the youth theatre

there was an agent there to see somebody else

and I ended like up about three weeks after that

filming the Christmas special of Miss Marple which was...

She's amazing.

But I, ah...

-I played a borstal boy.

-Right.

And I thought, well, this is quite cool.

And then I did another couple of things on TV as an actor.

Between the ages of 16 and 18 then,

I was a thug, a borstal boy, a bully.

And I thought by the age of 17½, I was typecast...

There's a sink in there if you want to wash your hands.

..typecast. And then I thought, do you know what,

I want to get into the kitchen and start working as a chef,

so, yes, I did do a little bit of acting as a child.

Well, I suppose 16 isn't a child but...

But what inspired you to be a chef then?

Why did you suddenly change?

I really enjoyed cooking. It was one of those things.

When you go into a kitchen,

a kitchen's one of those environments that, um...

It's not for the faint-hearted.

You go in there as an 18-year-old

and there's loads of blokes like swearing

and shouting at each other and there's flames and knives

and you just think, this is cool, it's rock'n'roll.

And get covered in tattoos and you stay in the kitchen forever.

They're amazing places.

It's like coriander, you love it or hate it, you see.

Why be a chef? I mean, it's very stressful, isn't it?

You think it would be a lovely, relaxing thing

but you see chefs and they're...

-It's stressful, isn't it?

-It's adrenaline.

Twice a day for lunch and dinner you have to be ready and it's adrenaline.

It's a real push.

And it's great fun as well.

And you talk about girls and football and cooking.

-They're amazing places, kitchens.

-Hmm.

I mean, it's kind of a performance as well, isn't it?

It's like acting in a way.

-You're kind of getting in there and creating something.

-Yeah.

Yeah, that's the other thing. You do get a chance to...

The older you get, the more you learn.

Then you get that chance to express yourself,

whether it's with pork cheeks doing a kebab

or wonderful food from the Amazon.

They're very, very delicious.

OK, so, the lid has gone on. These pork cheeks are braising.

-I'm going to get on to making the taramasalata.

-Yes.

-Now, you're going to make this yourself?

-Yes.

-This one.

Yeah, I'm going to make this myself as opposed to buying

the bright pink stuff.

What is that...the pink bit of it?

I don't know exactly... What does that come from? I don't know.

To be honest with you, I'm not really sure how they make it that pink.

-Yeah.

-Probably best not to ask.

It's probably how they make sausages bright pink.

OK, so, bread goes into the food processor.

-Just into...

-Yep.

..rough crumbs.

And then it's going to go into a bowl.

So those cheeks are cooked for how long?

Cheeks are baked for about 2½ hours.

-Right.

-I'm going to cover it with milk.

-These are the flatbreads.

-The bread will absorb the milk.

And then in...

..to the food processor. This is cod's roe.

-So, smoked cod's roe.

-Yes.

I'm just going to open it up, the little membrane.

And then you've got that lovely...

The smoky smell coming from that is fantastic.

-I'll cook...

-Really powerful, really strong.

I'm doing the flatbreads and you want the onions frying too.

Yeah, deep fry the onions so we can get some shallot rings going.

-Scrape the eggs...

-Yes.

..from...

Right, I'm going to put...

the...

the onions in.

So what's it like seeing your first ever cookbook then?

Because...

You know. Seeing it on the supermarket shelf.

Yeah. It's amazing actually.

It's probably enough to put people off their shopping

when they see my ugly mug there but, I'll be honest with you, it's great.

It's a lot of hard work.

The show and the book itself was done in a fairly quick time

but it was all done with a bunch of friends.

The TV show was filmed with a bunch of guys that liked working on it,

so that feeling that comes across of people having fun,

hopefully comes across cos we were.

We spent about... It was filmed over about

four to five weeks in a beautiful house down in Sussex.

And a pretty brave recipe as well.

I thought I was brave with all this butter that I use on the show

but I watched one of which has got a dressing out of beef dripping.

Yes. Beef dripping dressing. That went down really well.

I got lots of positive feedback from that.

THEY LAUGH

I mean, for everybody

who likes eating beef,

it's an amazing way to dress a tomato salad.

So, you know, like dressings on salads are nominally vinegar

-and oil...

-Yeah.

-..you know.

Whether it's one part vinegar and four parts oil,

I decided to not use oil

and use beef dripping so it gave it a lovely, lovely flavour.

-And, you know what, it tastes fantastic.

-Yeah?

You haven't got to eat it every day, just every other day. It's delicious.

It is very, very good.

OK. So the bread that's been soaked in the milk

has gone in with the smoked cod's roe and some raw garlic.

And then into that...

-This is kind of like making amazing fishy mayonnaise.

-Yep.

I'm just going to add grapeseed oil and a squeeze of lemon juice.

You just add the oil slowly...

..just to kind of emulsify and make it into a paste.

-Are those your onions?

-Sliced onion rings.

As well. And you want to take this out as well, this.

Yes. And then we're going to fork those up. Flake them up a bit.

They're going to be like little... Like that kind of, um...

..crispy bacon bits you get...

-at a salad bar.

-Right.

It's one of those.

So we're doing crispy pork cheeks.

You haven't got to...

This would just be nice as like a pork casserole.

Nothing... You haven't got to do it like this

but this is just taking it to another level.

So you're just flaking them up into pieces like that?

Yeah, that's it. And then we're going to put them into a pan.

Fry them up.

-Looks like you want some oil in here.

-Yeah, please.

Here, I've got a bit. There we are, chef.

Little bit of oil in there.

And I'll put these in there as well.

And then,

the taramasalata that you're serving,

that's just going to be on the base, a bit like a pizza base to it?

It's going to be like... You know when you put

a tomato sauce on the base of a pizza,

we're just going to use the taramasalata for that.

And then we're going to - just with a fork -

break these up just a little bit.

So obviously this one comes from a kebab house, this idea,

but where do predominantly your ideas come from?

Do you know what, like all of my cooking,

whether it's for the TV show, the book,

or whether it's for the Hand And Flowers,

it's all based on food and ingredients that I like to eat.

So things that are like meaty-based products, that are quite...

You know, things that you enjoy eating.

They're not always going to be the healthiest

-but they're always going to taste great.

-Yes.

Now, I'm very fortunate to have a business

-where I can cook what I want.

-Yeah.

And the good thing about that is that customers like to come to it

because they want to eat the food that I cook

so it's kind of works for me very well.

So we've just got this...

-Yes.

-We're just going to fry them till they're crispy.

And then, into them...

-You can see them beginning to crisp up on the outside.

-Yep.

And then we're going to put in some green chilli.

Give it a little bit of kick and spice. Here we are, there's the salt.

Little pinch of salt.

Little pinch of pepper.

-It's ready when you are.

-Ready when I am.

Just as they start to go brown, what happens is,

all that caramelised bits, all the lovely bits

of salty, porky flavour comes out.

That's exactly what we want.

I'm just going to put them onto the flatbreads...

..with the chilli.

You can add more chilli if you want, if you're feeling brave.

And then a few of those crispy shallot rings on the top

for the texture.

-And then that...

-It looks pretty good to me.

-Oh, look at that.

That's the best... It's a great English breakfast this, Alex.

It's a great English breakfast.

-So tell us about this again.

-OK. So this is my flatbreads

with crispy pork cheeks, chilli, shallot rings and taramasalata.

How good was that?

Looks brilliant, I know it's going to taste brilliant

cos it always does.

Dive in. Dive in.

Wow.

-It does look very nice, doesn't it?

-Does it?

Yeah, I mean, you've got ten out of ten for presentation.

Thank you, that was down to James.

-Dive in, Alex.

-Yeah, come on.

-Dive in as well.

-Off we go, Alex.

Help yourself.

That's the key to that, literally, this long, slow-cooking of those...

Yeah, that's the important bit.

The fact that the cheeks will break apart when they're braised.

All flake apart and, you know, and then crisp up nicely.

-I'm trying each bit at a time.

-Yeah?

-Have a try of a bit of the meat.

-Yeah, use your fingers.

But it should just melt in your mouth.

-You're really going for it.

-THEY LAUGH

Warwick Davis took some convincing on cheeks

but I think we won him over in the end.

We go from Star Wars to Star Trek shortly as I'm making

the grandest of gateaux, the St Honore

for Chief O'Brien, otherwise known as actor Colm Meaney.

But first, here's Rick Stein

boldly going along the waterways of France

in search of fantastic French food.

Well, I can't believe it. You know, I just don't want it to end actually.

I think I've got a real understanding of what France is about.

I think I'm very privileged to have that.

We all have this perception of French food

as being like Michelin Guide food and it's not.

You know, the French like simple food just like I do

and that's the memory I'll come away with most of all.

It's really ultimately reinforced my love of French cooking, I think.

Well, we made it to the Mediterranean at Port St Louis.

I'm not sure of the reason why we couldn't get to Marseille

by barge but it was something to do with special licences

or insurance, or maybe we just ran out of time and luck.

So I went to my final destination, the old port of Marseille, by car.

Having come so far on the barge it's a bit of a let down

but seeing the fish at the old port is an amazingly cheerful sight

and, unlike our fish markets,

you don't have to get here at sunup to the best fish.

The little boats come in all morning.

I was to meet up with chef Guillaume Sourrieu

who's a real master at making a dish Marseille is most famous for,

bouillabaisse.

My bouillabaisse is made with good fish.

And I come here on the morning and I see all the fish and I say,

"OK, that is good for my bouillabaisse."

And maybe we have wind

and it's possible we haven't fish, you know?

And I say, "Oh, no, today I have not bouillabaisse."

My priority is quality of fish.

Mobile phones and inshore fishermen go well together

because Guillaume knew precisely what boat he was waiting for

and what fish it had on board.

-Little fish for soup.

-Oh, right.

There will be bouillabaisse on the menu today.

-Bougez.

-Oui, oui.

I've just been watching them.

This is the best fish entirely on the whole strip here.

And I've just been noticing the sort of locals

have been watching to see a boat coming in, a bit like seagulls.

As soon as it's landed, they swarm round here

and half the fish is gone already.

It smells so good. They just smell of the sea.

And they're stiff fresh. They're... WOMAN TALKS LOUDLY IN FRENCH

They're 30 euros a kilo, which is big money,

but I'd pay it utterly willingly.

These are for us I think. This is the soupe de poisson, poisson.

Back at the restaurant, to start the dish, he fries off some leeks

in olive oil with a little salt and pepper.

And now fresh tomatoes.

And in Provence they don't come any better.

And now, all those little fish that were probably

swimming around the Chateau d'If a few hours ago

are tipped into the saucepan.

And he hasn't bothered to gut them.

This would make a lovely still life.

Maybe that's where the expression "a pretty kettle of fish" came from.

I'd arranged to meet up with Simon Hopkinson at Vallon des Auffes

where Guillaume's restaurant is.

Simon is, to my mind, the chef's chef.

Although cooking back at home goes through various fashions and trends,

they don't get any better than him.

Now all that fish is being cooked so that the flesh falls off the bone.

He puts in some powdered saffron and tomato puree

and a litre of good fish stock.

After all, it's a soup he's making

and it's had no liquid up till now.

Then, all you have to do is to ladle the whole lot

bit by bit into a machine that takes all the sweat out of making soup.

Until I came to Marseille, I didn't even know these things existed.

We spent hours and hours doing our fish soup with sieves and ladles

and things. This machine just does it.

This is one of the great things about doing this series

is I'll pick up so many ideas on the road.

This one we've got to have.

So, to phase two of the operation.

Now that the soup's made, more leeks are fried in olive oil

and another generous splat of tomato puree

and some good Provence-sold pastis

which smells just like fennel.

He lets that flame for a second or two and then some little shore crabs

that add a certain shellfish sweetness, I'm sure.

Next, a mixture of the soup and water to stop it from being too thick.

And now, Simon and I are going to learn something new.

This is powder from roasted lobster shells.

I have to say, in all the years we've been cooking, that's a new one.

Lobster powder basically.

-Just smells like...

-Intense lobster. That is a very good signal.

-Smells good.

-C'est un bon secret, ca. Good secret, that.

Because we're in Marseille with its strong Arab ties,

some ras el hanout, a combination of spices including rose petals,

and as for the fish, conger eel, rascasse or scorpion fish

and weever fish.

There's always five types of fish in a good bouillabaisse,

which varies from restaurant to restaurant.

He just said that he's putting those thicker fish in first,

take longer to cook,

and then, these which will cook more quickly in seconds

so they're all exactly at the right...

-is it "a point"?

-A point.

-A point.

So they're all a point together.

Yeah, that means they're just perfect.

And do you know, with a combined cooking experience

of nearly 50 years between us,

this soup looked just right.

Isn't that good?

Ah, it's fantastic.

Here we are, sitting in a posh restaurant,

eating a dish that came from extremely humble origins.

The story goes that it was made by the local fishermen

out of the fish they weren't likely to sell.

And they'd boil their meagre catch in a cauldron on the beach

with a few staples they happened to have,

probably vegetables and olive oil.

And now, gourmets from all over the world come to Marseille

to try the perfect bouillabaisse.

And no doubt the restaurateurs do very nicely, thank you.

But it is so pretty.

Well, that was a lovely, lovely bouillabaisse.

I mean, the restaurant was so nice but that bouillabaisse,

it was like, simple and how I dreamt it should be.

Well, it's all over. Does that seem strange?

Well, it does really because, for the last 54 days,

I've been living and breathing and eating French food.

And how would I sum it up?

Well, do you know what I would say? You hear a lot of things back home

about, "French food isn't the same as it was."

"The cooking's gone off."

"Supermarkets and fast food outlets are changing everything."

Do not believe a word of it.

French food and French cooking is alive and extremely well.

For this week's masterclass, with that French theme

I'll show you how to make the perfect choux pastry.

-I know you're if big fan of choux pastry.

-Mm-hm.

Your mum used to cook it.

Instead of eclairs, which you love,

I'm going to do a classic French dish which is Gateau St Honore,

which is named after the patron saint of pastry cooks.

It was invented by a patisserie called Chiboust,

which is the cream, which is this base mixer here, which is custard,

or creme patissiere

mixed together with whipped cream and vanilla.

That's creme Chiboust in there.

But the idea of making the base for this and rather the base...

Some people say it comes from...

You've got puff pastry as a base to this gateau

and choux pastry around but you can make it all out of choux as well.

We've got... This is how to make choux pastry.

You've got a combination of milk and water and butter.

All right.

So that's going to go in there.

-So you've got...

-That's Indian.

-That's Indian, yeah.

-The bowl.

-The bowl, yeah.

Oh, you guys invented this, did you?

-THEY LAUGH

-Of course. Everything came from India.

And then what we're going to do is heat this up

with some sugar and salt.

Now, the key to this really is use softened butter

cos you want it to basically come to the boil before the liquid...

If you use all water you can do, or milk, it's entirely up to you.

..before it comes to the boil. The butter needs to be dissolved really

because otherwise, it unbalances this recipe.

We just mix this together and then we throw in the flour.

Now, the flour is really quite crucial for this.

And I use strong flour

rather than sort of plain flour

cos supermarket own-brand flour is not as good when you make this.

So, when you make it,

you've got to invest in really good quality flour.

-Absolutely.

-And strong flour as well.

And when you mix this together...

This is probably why your mum's recipe for choux pastry was good

-because Irish is strong flour.

-Yeah, yeah.

-Strong flour.

And you mix this together and it goes to this paste

you have here. If you keep mixing it...

Now, most people at this point don't actually mix it enough.

Do you always make the...the dough over the heat?

Yeah, always over the heat cos you want...

You're taught at college to listen to it popping.

GENTLE POPPING

I don't know if you can hear that popping at home

but it should start to pop.

But the key to it is keep it on the heat,

and it keeps popping, keeps popping and keep...

Keep cooking it and cook this for about

a good two minutes really over the high heat.

The problem is, you take it off too soon

and it becomes too wet the choux pastry

and you don't get the pastry rising nicely,

so you need to cook this out.

That's probably about enough on this heat really on a pan like this.

So keep cooking that out, take it off the heat,

allow it to cool down,

and then, when it's cooled, turn your attention to the machine

and then we can throw in the eggs.

So, one egg at a time.

This is when the mixture is cold.

I really use a beater for this rather than a whisk.

And you throw in them medium-sized eggs individually

rather than all at once, otherwise, it will go lumpy.

You just throw them all in, allow that to go cold.

That's the key, otherwise, you're not only going

to cook the eggs but the mixture becomes to liquid again.

So, finally, add the final egg.

At home, your mum probably made this by hand, did she?

She did it over the big bowl I believe.

Hard work making choux pastry by hand. Really is.

But you just mix this together and it forms a choux pastry...

choux paste. And that's the basis of it.

Now, the beating of it isn't creating any air in there.

The air's going to come from the water in the milk that's in there

that turns into steam and causes it to rise.

And that's our choux pastry.

Now, what I've done is, what you can do is

you can pipe this out into a little disc and choux buns,

which I'll do.

And then bake these.

And then we're going to fill it with this creme Chiboust

and then turn it into a Gateau St Honore.

So, talking about your career,

I mean, it's been a huge success for you

but your father was one of those people

that looked at you and said, "What do you want to that for?"

Yeah, well, there was a bit of a surprise.

I mean, like the film...

It's great. It compares with the storyline you've got

-at the moment.

-Yeah, One Chance.

I play a character who's Paul Pott's dad, Roland,

and James, of course, James Gordon plays Paul Potts.

And it's very...

It's a relationship that I kind of understand

because it's similar to me.

Growing up in a working-class situation in Ireland

and then decided to be an actor. And it's... "You want to be a WHAT?

"An actor? What's that?"

So, for him, my son,

I'm playing this guy who's a steelworker

in Port Talbot in South Wales

and his son comes along and says he wants to be an opera singer.

It's like, "You what?"

Cos the story line is... Is that what drew you to the script?

Well, yeah, it was also...

I mean, when I read the script I was very surprised how...

..well written and rounded all the characters were.

Cos with a true story...

With a real-life story, sometimes it's a bit...you know,

-you have to kind of...

-It can be based on it but not the actual...

Yeah, that's what they've done here. They very much based it on the story.

But it was very funny, very emotional.

Just reading it as like...

As an actor, when you read a script,

you kind of look at it at first like an audience member.

-You read from that perspective.

-Yeah.

And it was very, very funny and...

-You've got a great cast in there too.

-Brilliant, yeah.

-Julie Walters,

James Cordon, you've mentioned that as well.

During your career, you've managed to work with some amazing actors.

-Daniel Day Lewis, Nicolas Cage.

-Yeah.

Do you often sort of, you know, think

when you were entering the gate to Hollywood and think,

how did this happen?

Well, there was... Yeah.

I have to say, even when we were like doing the most regular

kind of job I guess I've ever had, which was seven years

on Star Trek all over the... Going over the Paramount Studios

I had that sometimes in the morning.

You're driving over it, lovely morning, seven o'clock,

and you're...you know,

sort of sun's... Blue sky,

sun's up, you know, and it's nice.

It sometimes...hits you that this is a decent kind of a lifestyle.

Cos you've done so many different sort of things really,

-from television to theatre. I mean, predominantly movies.

-Yes.

What's been your favourite?

After looking back at your career and seeing...particularly reading

the history of your career, there's turning points in it.

Cos you spent a lot of time in obviously LA

but it was around the time of The Commitments, The Snapper,

The Van, those three strong Irish movies

-that brought you back to your Irish roots on this.

-Yes, very much so.

I'd been in America for about ten years

and I did a film with Alan Parker who directed The Commitments.

I did a film with him called Come See The Paradise...

..which was about Japanese internment in America

during the Second World War.

And Alan said to me...

He had this book that he was going to try and do in Ireland

and you kind of think, ah, yeah, sure, you hear these stories.

People always have something they're going to do next

-but, within six months, Alan had The Commitments ready to go.

-Yes.

And he brought me back from America to do it...

which was great. And it kind of did...

It reconnected me in Europe and Ireland and England again.

-Had you done an singing before that?

-No.

Well, the only singing I do in The Commitments

is with a sauce bottle, you know? THEY LAUGH

I was always deeply embarrassed by the fact that

in the credits, they have "Fools Rush In,

"originally performed... Performed by Colm Meany,

"originally performed by Elvis Presley."

THEY LAUGH And it's deeply, deeply embarrassing

because it literally was a sauce bottle job. It was one of those.

Cos I played the dad, as always, in The Commitments,

so I don't get to do much singing.

-And you don't get...

-It's funny, when you mention...

You say there about the people I've worked with,

the one person who really impressed me was not an actor,

it was actually a dire...

One of the first things I did in Los Angeles

was a film called The Dead that Johnny Houston directed.

And it was just...

I mean, he was the one person I remember that was very,

very impressive to be around, you know?

Just... Kind of this legendary man, you know?

More so than...

You've worked with so many, Daniel Day Lewis,

-all manner of different sort of people.

-Yeah, yeah, but...

What's your proudest moment in film or your programme?

-What would you say? Unless...

-Eating the lamb mince.

-Yeah!

I think that's one of the highlights.

Certainly my highlight of my year so far...

THEY LAUGH ..if not my career.

-You haven't had my dish yet.

-I haven't. I look forward to that.

Yeah, I suppose in terms of...

As an actor, the three films that Jamie mentioned there -

The Commitments, The Snapper and The Van were...

To get a chance to play the same character

three times in three different films

outside of an action-adventure kind of thing is very unusual, you know?

So that was definitely a highlight.

And the new movie now is out when?

One Chance opens next Friday, October 25.

And it's a wonderful, wonderful film.

You laugh, you cry, you just have a great time with it.

It's something that us Brits will love cos it's that sort of...

-Somebody who's...

-Absolutely. Underdog.

-..risen to great heights.

-Absolutely. Yeah.

There you go. I've done a bit of flower arranging.

This is Saturday kitchen, not Bake Off,

so I'm not making these out of marzipan.

I haven't got six hours but eight minutes, so that's it.

You've got a Gateau Saint Honore.

I've got no idea how you're supposed to eat it.

-Wow.

-Traditionally, this would be a puff pastry base.

But each one of these choux buns are dipped in caramel

and filled with that.

If you want to grab a choux bun, you can munch one if you want.

-Wow, I'd love to. Looks great.

-With a bit of cream to go with it.

When I saw these little guys coming out

I was reminded of the religieuse... The chocolate religieuse.

Have you had that?

It's a choux pastry, like an eclair

but it's round and it's got this on top.

That's the one. Dive into that. Don't eat the flowers though.

I won't.

-The thorns.

-Yeah, yeah! How's that.

-That's great.

-It's lovely, isn't it? Filled with that cream.

The cream, pastry and then the crunchy caramel - brilliant.

Rick Stein was right, you see? France is the way forward.

A great actor and an even greater guest.

Now, if you'd like to try that cake or any of the studio recipes

you've seen on today's show,

all of those are just a click away at bbc.co.uk/recipes

We're looking back at some of the top dishes

from the Saturday Kitchen archives.

And now it's time for some top drawer Chinese cooking from Ken Hom.

Now, he's making a pigeon dish that's so good

it will make your eyes water literally...using one of these.

-Welcome back, Ken.

-Thank you.

-So what are we doing then?

-I'm going to put you to work.

-OK.

We're going to take the squab. If you could cut those in half.

-Keep them on there. I'll do them.

-Thank you very much.

-These are the little pigeons.

-Right.

-What's this dish we're making?

Well, it's crispy pigeon.

And I tell you what's great about this,

because you make a master sauce.

And what goes in the master sauce is first some chicken stock.

And why is it a master sauce?

Because it's a sauce that you can almost keep forever.

I've been to a restaurant in Hong Kong

where their master sauce has been going on for almost 100 years.

What you do is, you make the sauce, and you just keep adding to it,

and you're cooking things in it and it's so superb.

You want to start with chicken stock, rice wine. Lots of rice wine.

-It's getting richer and richer all the more add.

-Exactly.

-But you bring it to the boil all the time anyway...

-Exactly.

-So there's no... I mean, you can put it in the fridge.

-Yeah.

My mum had a sauce that she had for quite a few years,

and every time I opened the fridge, I said,

"Is something growing on it." No, it wasn't.

But it was great.

-Two different kinds of soy sauce - light and dark.

-Yes.

And I'm going to do it like you.

Rinse that out a little bit so we don't waste any bit of it.

-Touch of sesame oil.

-Yes.

OK.

And we have ginger. And if you would actually peel that.

-Yep, I'll do that for you.

-Thank you.

The ginger will really add some nice flavour...

Do you use this for a variety of different things?

-We're going to use pigeon for this one cos...

-Yes, you can...

..cook duck in it if you want, you can make chicken.

I mean, it's just so fantastic.

-As you say, you can strain it off, or keep adding to it, or keep all the bits.

-Right.

This lovely cinnamon bark which is... And star anise.

This is very medieval almost.

That's a Yorkshire Diamond, isn't it?

-This is rock sugar.

-I know, it's a Yorkshire Diamond.

-OK.

Stop blaming Yorkshire for everything.

THEY LAUGH

And this rock sugar, you buy in a Chinese grocer.

It gives a wonderful sheen to the sauce.

And lots of... Good helping of pepper.

What you want to do is,

we want to blanch the squab...

pigeon in very, a very hot water.

And what about does, it removes all the impurities

-and it actually gives a clean taste to the pigeon.

-OK.

We're going to let that come to the boil.

Do you class this as a crispy one or is this... What...?

-It will be crispy.

-Crispy.

And is that any relation to sort of crispy duck, or this is nothing...?

This is better than crispy duck.

-Is it the same way you make it or not?

-No.

Crispy duck, you take it, marinate it,

steam it and then let it dry

-and then fry it.

-Right.

-So this is coming back to the boil again?

-Yes. Right.

-And then?

OK, what we're going to do is, I'm bringing this to a boil

and this is what it looks like

after it's been cooked.

You see?

-You get that wonderful colour.

-Yes.

OK, we're going to fish that out.

And what you want to do is we have some...

-Oh, good, you're not going to...

-This.

-This one here.

-That's right.

It's a good job we're in the studio

cos if this was my house, my dog would have eaten this already.

OK. THEY LAUGH

-So you let it air dry, do you?

-Yes, air dry.

And actually, what they do in Hong Kong is,

the chefs put it in front of a fan.

Now...

-THEY WHISPER AT TABLE:

-Looks delicious.

At the very last moment, you want to take the pigeon...

in very, very hot oil...

..and you want to fry it.

And if you do it the way the chefs do it,

is they take the hot oil and they actually drape it over

the pigeon like this so the skin is nice and crispy.

And it just takes a few minutes for the pigeon to warm up again.

So you wouldn't deep fry it then?

It's just literally you baste it on.

Yes. I'm almost basting it like this.

So I'm going to prepare the rest of it. Now, 2014

is going to be busy for you but certainly busy for YOU as well.

-Well.

-You've got a brand-new restaurant opening.

This is a first, and I'm announcing the name here just for you, James,

-on Saturday Kitchen. It's called Mee.

-Called Mee?

THEY LAUGH It's Mee!

I was anticipating this long... Is that it?

-No, no. No. It's M-E-E.

-M-E-E.

Yeah, M-E-E.

And Mee actually means "noodles" in Malaysia.

And it means "beautiful" in Korea.

-So where is this restaurant then?

-It's at the Copacabana Palace Hotel.

And it's right across, two minutes, from the beach.

-So...

-In Rio.

-In Rio.

-Rio.

-Sounds heavenly.

-You'll have to come to visit.

-Yes.

We'll be open in time for the World Cup,

so I expect a lot of your viewers will go and eat there.

The restaurant will be open but the stadium might not. Is that right?

Ooh. THEY LAUGH

Don't go there, James!

You're not going to get in the country now.

OK. Let's do a couple more. Let's do a couple more.

I'll do those while you can do...

-You show us your stir-fry.

-OK, right.

Absolutely, thank you.

Now, we're going to do just a quick...

Oh, you did a good job on this.

Just vegetable stir-fry.

So how long do you let this dry, Ken?

How long do you...?

Oh, just a few hours. Until the skin actually feels like parchment paper.

-Right.

-And I'm just going to stir-fry this.

This is probably something Ching knows very, very well.

-Our mums, right?

-Yeah.

-You come home from school...

You come home from school and...

..our mums would get the wok hot, and as soon as you walk in,

you actually smell...

..hot oil in the wok.

And what goes in there is garlic, but crushed, not chopped.

Yes.

And that's what gives it a really nice flavour.

And simple. Salt.

-So, out of all the places you've visited...

-Yeah.

LAUGHTER Are they laughing at you or me?

I've just switched off. I'm just going to be keeping doing this.

You can present the rest of the show, Ken,

I'm just going to keep doing this.

No, I could never make a Yorkshire pudding like you.

-Well, you can now. You've nicked my recipe.

-Yes.

Actually, I'm thinking, Ching and I

-are thinking of possibilities of how to use that.

-Here we go.

-..version of it.

-Yeah.

Ken Hom's Yorkshire pudding restaurant.

Yes. THEY LAUGH

-No, named after James.

-No, it won't be.

-It'll be in Rio, some fancy place like that.

-Yes.

-Right.

-Except I'll give you credit but no royalties.

-Ooh!

-I'll give you credit and royalties.

OK. Just a little bit of pepper...

-and salt.

-Either there's some chilli somewhere or it's burning my eyes.

Yes.

-HE SHOUTS:

-I can't actually see.

LAUGHTER

-This oil is quite hot, isn't it?

-Yes.

-Are you all right, James?

-Yeah, I'm fine.

-I'm worried about you now.

-He's actually crying his eyes...

-We don't want to lose the presenter.

-Don't worry about me.

There's hundreds of chefs on TV that can do this.

Right.

We need to do the salt apparently.

-Yes.

-Can you do that? Cos I can't see a damn thing.

-OK.

Now, why are my eyes watering?

OK. That was perfect. Oh, God!

Oh, you baby. Shush.

-Do you want a pan?

-Yes.

-We need a pan.

-Right, it's in there.

LOUD CLATTERING

-How many do you want, Ken?

-Oh, no, one is fine.

-Don't worry, we'll edit this bit out.

-Yes.

OK.

-THEY CHAT AT TABLE

-I'm keeping hold of the pigeon!

Keep going, Ken.

-It's light telly, isn't it?

-I'm never going to be invited back now.

Don't worry, nobody noticed.

THEY LAUGH

-This is easy to do at home, isn't it(?!)

-That's perfect.

-My eyes are burnt!

-Oh, no.

-No, I think...

-He's crying.

Now, what I have here is Sichuan peppercorns, roasted...

-Keep going, Ken. Keep going.

-..with a little bit of pepper and salt.

OK. And right there...

-Mix that together.

-My nose is running.

-Weeping.

-Hmm? Yes?

I'll get some eye drops for you.

-Here. That little...

-You want that?

-Yes, thank you.

And let's cut up our...

-Where are we going now?

-Yep.

And we just put that in this little container.

-There, that's perfect.

-I'm on it. Right.

And we'll cut up our pigeon.

You can smell that.

All these wonderful flavours.

Now, also, amongst everything else that you are doing,

you've just launched a new campaign this year.

Yes, for prostate cancer.

Men United.

And, you know, it's very interesting.

We thought we would get a maximum of 15,000 men to sign up

-and we already have over 50,000...

-Fantastic.

..in a matter of days.

And it's great, you know?

I figure that if we can save one life, that would be worth it.

It's about raising awareness

more than anything else, isn't it, really?

Yes, absolutely. Getting people tested

and not being afraid to get tested.

I'll take it. There you are.

There you go. So tell us the name of that dish cos I can see it.

Crispy... KEN CHUCKLES

Oh, poor James.

-Don't disinvite me.

-Just tell us the name.

-Yeah.

Crispy pigeon with stir-fried greens

-and..."kung hei fat choy".

-That's what it is.

KEN LAUGHS

-You can carry that over.

-Yes.

-Cos I might bump into stuff.

-Right.

-There you go. I'll sit here.

It tastes better than your Yorkshire puddings, that's why you're crying.

-Poor James.

-And why was that?!

-Right, dive into that.

-OK.

-There you go.

-And you sprinkle a little bit of this salt on as well.

-Yes.

-Yes.

-And squeeze some lemon.

-Yeah.

Dive in. Tell us what you think.

What did you do with the stir-fry? We've got the garlic.

Yes, garlic. Just simple garlic, salt and pepper and stir-fried greens.

-Mmm.

-Happy with that?

-Hmm, it's good.

Don't worry, Ken, you're always welcome here.

Now, it's time to take a trip to Paris to visit Rachel Khoo's

Little Paris Kitchen.

Now, she's cooking classic French dishes on a tiny little hob.

She says, if she can do it, then so can you.

Some people come to Paris for love.

I came here for the glorious cakes.

And after training at Le Cordon Bleu, making them became a full-time job.

French patisserie is taken very seriously. It's a art de vivre.

It's a way of life.

In Paris, there's a modern revolution taking place.

Pastry chefs are pushing the boundaries

with their elaborate creations.

This unusual take on a chocolate eclair

was the product of two months of experimentation.

These breathtaking emporiums are fabulous for inspiration.

And Monsieur Basile Kamir's wonderful patisserie is a Parisian favourite.

Patisserie is the new trend for the young artist.

Everyone now try to revisit

the old cakes.

You know? And make them a new look and a new taste.

If you love what you do, you can be English and make the best cakes.

SHE LAUGHS

But, unfortunately, one cannot live on cakes alone.

And when Parisians want some fish, they head to the markets.

Like Marche Rue Gros.

It's a bit more expensive but worth it.

This twice-weekly market has great produce from the coast of Normandy.

Oysters, gurnard

and all the best that the sea can offer.

And for my next dish, I am on the lookout for some trout.

Bonjour, monsieur.

SHE SPEAKS IN FRENCH

Look at the whole selection. They're beautiful, they're fresh.

It doesn't smell overwhelmingly fishy.

You know, that off smell.

A good relationship with your fishmonger is so important.

They'll know the best catch of the day,

do all the messy jobs for you and give you some great advice.

The fishmonger gave me a little tip on how to choose your trout.

You're looking for kind of slimy skin.

Also the gills should be red underneath and a glossy eye.

So, time to cook it using a classic French technique.

I'm going to make a trout in a parcel. En papillote.

Which is a great way of keeping all the flavours.

It's healthy and really easy to do.

We're going to start off by making our little marinade.

Zest half a lemon.

You can use any kind of fish you like.

I like to use trout because...

it's a beautiful fish. It's got a lot of flavour.

It's an oily fish, so it's very good for you.

Half a teaspoon of salt. A couple of generous pinches. Pepper.

And a good glug of olive oil.

I'm going to make my paper parcel.

You don't have to use baking paper.

You could use aluminium foil, which is a little bit easier

because you can just scrunch up the ends to seal it in,

but I'm using the classic technique of using paper.

When you come to measure out your paper,

you want to give yourself a couple inches on each side.

Fish goes in. Now, we're going to use my marinade.

A quick rub outside and in will give the whole fish

a beautiful citrus flavour.

Don't be afraid to get your hands messy. It's more fun.

Now, I've parboiled some baby potatoes.

Just slice them in big slices.

What the potatoes do is they soak up some of the juices.

Fennel. You just want half.

I'm just going to take the not-so-nice bit off.

My bin's broken.

Just thinly slice it.

The lovely aniseed flavour from the fennel mixed with the lemon

is just going to be really yummy.

If you don't want to use fennel, you could use leeks.

You could use some red onions cos they're not too strong.

Just pick out vegetables which have a low-water content.

If they're too watery, the vegetables,

they'll release too many juices and then your fish will be swimming...

..in a water bath.

SHE LAUGHS

A bit of string to tie my hands and a pair of scissors.

Whatever you're using, if you're using paper or aluminium foil,

you want to make sure you seal it properly.

So, fold over the top.

This technique can be tricky to get right,

but if you do the end product, should look like a sweet.

Oop! That was too tight.

Got a bit too enthusiastic with that.

OK. The parcel's nicely sealed.

And that's going to probably take 15, 20 minutes.

The great thing about cooking with papillote

is your less likely to overcook it. It's always going to stay moist.

It's kind of a guaranteed way to cook fish.

Let's have a look at our papillote. It certainly smells delicious.

I can smell the lovely lemon flavours and the fennel.

So, let's have a look.

This is a bit like Christmas. Opening a present.

Look at that!

So, we've still got the lovely juices in there.

Squeeze a lemon on top.

I think it's just missing

a big dollop of really creamy creme fraiche.

Obviously, that's optional.

What you're looking for with the fish being cooked

is it should be opaque, the flesh. If you have a look. Wow!

See, you can just peel the skin off like that.

And if you look, you can just flake away...

A classic French supper that would traditionally be served

with a fresh, green salad.

Mm. Perfectly cooked.

The best things really do come in small packages.

Like the papillote, there are certain techniques and recipes

that require some finesse in French cuisine.

None more so than the art of bread making.

There are three times more bakeries in Paris than in London

and for good reason,

as most Parisians will pick up fresh baguettes every day.

I'll need some for my next recipe and I always get them

from a local boulangerie.

Bakers are compared to artists in Paris.

HE SPEAKS IN FRENCH

And Christophe Vasseur is considered one of the best.

Pain des amis. La specialite. A bientot.

-Ah, Rachel!

-Bonjour, Christophe.

-How are you?

-I'm good.

-Beautiful selection, as always.

-Thank you.

I think what you're most famous for is for the 'pain des amis'.

-Bread, yeah.

-Yeah, your breads.

-Yeah, particularly this bread.

-The famous 'bread of friends'.

-Exactly.

You see, two thirds of the taste is in the crust.

Your bread and French bread... This is the biggest difference, crust.

In the UK, we don't have the same bread culture as in Paris.

No, it's in our soul. It's in our blood, the bread.

We cannot have a day without bread otherwise we become sad and angry.

People would cross Paris.

People would take their cars

and do 20km in order to buy some good and fantastic bread.

There's no other culture where you see that.

Perfect. Merci.

I'll pop back later for some tips from Christophe

on how to make the perfect baguette.

In the meantime, I'm going to use one for my next recipe.

'Oeufs en cocotte', eggs in pots.

This dish is a Parisian kind of store cupboard dish.

I'm going to use teacups for my recipe,

but traditionally, you would use ramekins.

This is my little British touch...

Cup and saucer. Tea for two.

And if you want to try and prepare it my way, make sure the teacup

porcelain isn't too thin or it'll crack in the oven.

Creme fraiche, a nice dollop.

The creme fraiche has a light, sharp flavour

that will cut through the richness of the egg.

Full fat creme fraiche, bien sure.

I mean, if you want to, you can do a light version,

but that's...that's on your own conscience.

Season it with a bit of nutmeg.

You could add a pinch of cumin if you'd like.

Paprika, little bit of chilli powder.

It's really as you like.

A pinch of salt.

Pepper and then, you add your eggs.

Add some dill, which has a lovely fresh taste.

And one more spoon.

I've made them before with a bechamel sauce or cheese sauce as well.

That's really delicious, too,

but this is the quickest version.

Et voila! That is your 'oeufs en cocottes'. Your eggs in pots.

All you need to do now is bake it.

Grab a tray or you can use a baking dish

and you can put your cups in there.

In it goes.

Just some lukewarm water out the top.

Fill the improvised bain-marie,

so the water covers half of the teacups.

That will make them cook evenly at 180 degrees.

I love my eggs on the runnier side, so it's about 15 minutes in the oven,

but if you want them firmer, give it a little longer.

Let's have a look.

Ooh... Yes!

They look perfect.

And now for the finishing touches.

We're going to add a bit of...

..a little bit of salmon eggs on top.

Salmon eggs were a great discovery for me

and you can get them in specialist shops in the UK.

They work really well in all egg-based dishes.

Adds a little bit of saltiness to the 'oeufs en cocotte'.

The loveliest thing about this recipe

is you can dress it in any way you like.

You can rout around your fridge and your cupboard

and see what you got left over.

A couple slices of ham, mushrooms, whatever you like.

And let's not forget some baguette soldiers. Quite important.

You need some dipping...dipping action.

Don't even think about using soft, white bread here.

It's the crunch that'll pack the punch.

Aw, they look so pretty.

And that's it. There's my 'ouefs en cocotte'.

This is the fun part. The eating it. That looks pretty amazing.

I don't know what to say. It's good.

The tastiest teacup you've ever seen.

Glorious, gooey egg and the crunchiest, freshest of baguettes.

Great stuff. As always on Best Bites, we're looking back

at some of the favourite moments from the Saturday Kitchen hobs.

Still to come on today's show.

The number one chef in the entire world, Rene Redzepi,

from Denmark, took his turn at the omelette challenge

against the brilliant Atul Kochhar.

It's a great leveller, so who will come out on top.

Find out a little later on.

Rick Stein serves up some Indian street food.

It's a spicy bhaji with flatbreads and fried eggs,

which is a real breakfast of champions.

And Hollywood actress Rashida Jones faced her Food Heaven or Food Hell.

Would she get her Food Heaven,

a dark chocolate fondant with liquid centre and hot chocolate sauce?

Or would she get her dreaded Food Hell,

a chicken Caesar salad with rosemary croutons?

Find out the outcome at the end of the show.

Now, let's watch Colin McGurran give the humble roast chicken

the star treatment for a very special Chef's Table guest.

And no, Galton Blackiston, I don't mean you.

And we've got chicken on the menu, so what are going to do with it?

Well, coming towards the end of the summer, we're going to do

a cannelloni of the breast stuffed with a roast buckwheat salad.

I'm going to roast... Pan-roast the thigh with some five-spices

and just finish with some baby gem and some oyster mushrooms.

I'm going to help you with the little garnish to go in it as well.

Yes, if you do the concasse and the mushrooms and shallots for me.

I can do that. Yeah.

Get on straightaway and debone the chicken leg.

And that's just going to get put in the pan, coloured.

I'm just going to kind of get some garlic and some thyme in there.

And then we're just going to put it in the oven.

Now, Antonio wanted to be a footballer when he was a young lad.

What about you? Always been a chef? Always wanted to be one?

Yes, always been a chef.

I fancied being a racing car driver as well, though.

So, yeah, I love my cars too.

Erm, so, yeah, but no, I'm happy just being a cook. Just a cook.

Winteringham Fields itself, where you're based,

in Lincolnshire...fascinating place because not only have you got...

Well, it's a restaurant with rooms. Tell us about it.

Well, yeah, it's a restaurant with rooms. We have 11 bedrooms.

It's a forty-cover restaurant.

It's unique. It's an old farmhouse, really.

So, we've got to kind of feel that... country feel for the farmhouse

and make it cosy and comfortable and quaint as well.

And you're producing your own... As well as your own veg,

-but your own livestock as well.

-Yeah!

We have our own lambs and pigs and things like that, which is nice

because it just shows the kitchen has a lot more respect for the produce

when we're rearing it ourselves

especially when it comes to cooking it.

You can see the chefs with a bit more love

and a bit more care and attention,

which is, as a cook, that's what it's all about.

OK. I just painted my brush with a bit of a Dijon mustard.

I'm just going to put some five-spice in here. I've chosen five-spices.

It's one of the best kind of combinations of spices you can get.

It's... You know, it entices all the flavours

you have in your mouth of sweet,

sour, bitter, salt, etc, pungent.

It's normally a selection of like cloves, star anise, cinnamon, etc,

but, yeah.

It's one ingredient that we don't really get that much.

It's on the supermarket shelves...

-People don't really know what to do with it, really.

-Yeah...

But it's so tasty. I mean, you could put anything you wanted.

You could put some nutmeg at Christmas time or whatever.

I'm going to put this in the oven at 100 degrees

for about 20 minutes or so depending on the size of the chicken breast.

-So, really low oven, that's the key to this.

-It is.

I mean, we don't want the oven to be too aggressive.

We don't want it to buckle. So, we're going to slice it.

It's got to have a few other components done

to the chicken breast.

Which I'm going to demonstrate for you now.

Comes out of the oven, you got to let it cool down

because we're going to slice it. OK.

So, it comes out like this. Make sure it's all cooked through,

but not completely, so it's dry.

Nice.

OK, on some parchment paper,

we're just going to put a little bit of butter

just to make sure it doesn't stick when we come to roll it.

So, this is the cannelloni part.

OK, so, we're going to slice with a sharp knife. OK?

We're going to just trim it.

And gently we just want to cut nice thin slices and layer it like so.

Just to speed up a little bit, I've done one already prepared.

So, when you're on producing your own food,

I suppose you can be quite flexible when it comes to the menu.

You could change it a lot more often.

Well, we have... We pretty much have one menu and it's about what we grow.

So, if we have beetroot in the ground and it's ready to go,

-we're just going to use beetroot.

-Yeah.

So, we are... Talk about seasons.

If we're growing it and it's good, then we're going to...

You know, we're going to use it.

This leg now, we want this game to be really crispy,

so we are just went to finish that in the oven.

Right. I've got some breakfast radishes here

and you're going to mix those with...

Yeah, I mean, we're going to eat them raw. I love...

We have our own polytunnels, etc, you know, linked to produce.

It's fantastic, but we try to use our own where we can.

Now, you mentioned that then.

You know, Antonio's here. He's here promoting his movie,

but also a scouting mission for a new movie.

The Expendables might be done in Norfolk. Sell Scunthorpe.

Well, Scunthorpe, it's no Marbella or Malaga or Malibu,

but it's a beautiful place.

It's the garden town of the North.

Erm, fantastic produce there, you know.

Great for steelworks if you're into steel. But...

Good location for your movie, you see?

I could say lots more, but we don't have enough time.

Is that it? It's good for steel and you've got a garden?

The produce is fantastic as well. The produce is fantastic.

I understand that he's very familiar with my homeland, too.

He's got a restaurant in Torrequebrada, in Malaga, right?

Yeah, Torrequebrada, yeah. My parents have a little place there.

They go and play some golf there. It's not cheap though, is it?

But do you... Do you cook also, I mean, British food?

There's a big population of British in the South of Spain.

Well, yeah. I mean... Well, Spanish food is great.

I mean, unfortunately, we don't have a load of, you know,

great Spanish restaurants in the UK. Well, not as many as...