0:00:02 > 0:00:05Time to get some great culinary inspiration for the week ahead.
0:00:05 > 0:00:06This is Saturday Kitchen Best Bites.
0:00:27 > 0:00:30Welcome to the show. As always, we have some great food,
0:00:30 > 0:00:32amazing chefs, and hungry celebrities
0:00:32 > 0:00:34lined up for you this morning.
0:00:34 > 0:00:38Coming up on today's show, from Southern Ireland we have the lovely Rachel Allen,
0:00:38 > 0:00:41who makes a hot pork and mushroom pie with gentle spices
0:00:41 > 0:00:44and serves it with green beans.
0:00:44 > 0:00:46And we travel back to 2009 when Will Holland
0:00:46 > 0:00:48made his first appearance on the show.
0:00:48 > 0:00:50He made Parmesan-crusted halibut
0:00:50 > 0:00:54with home-made sag aloo and a zesty lime emulsion.
0:00:54 > 0:00:57And Northern Ireland is represented by the great Paul Rankin.
0:00:57 > 0:00:59He's on dessert duty today,
0:00:59 > 0:01:02and he makes a delicious vanilla buttermilk panna cotta,
0:01:02 > 0:01:04and serves it from scratch
0:01:04 > 0:01:06with lemon-roasted apricots.
0:01:06 > 0:01:10And tennis sensation Pat Cash faces food heaven or food hell.
0:01:10 > 0:01:13Would he get his food heaven - pan-roasted fillet of red snapper,
0:01:13 > 0:01:16served with coriander and cumin lentils
0:01:16 > 0:01:17and roasted shallots,
0:01:17 > 0:01:19or would he get his dreaded food hell -
0:01:19 > 0:01:22my stir-fried Szechuan-style green pepper
0:01:22 > 0:01:25and squid, with green pepper pilau?
0:01:25 > 0:01:27Find out what he gets to eat at the end of today's show.
0:01:27 > 0:01:30But first, it's time to get some Italian inspiration
0:01:30 > 0:01:31with Theo Randall.
0:01:31 > 0:01:34He's armed and ready with Tuscan sausages.
0:01:34 > 0:01:36These lovely, spicy sausages,
0:01:36 > 0:01:39which is an Italian style, actually come from England.
0:01:39 > 0:01:42Right, OK. What's the Italian style in it?
0:01:42 > 0:01:44Using things like pancetta,
0:01:44 > 0:01:47- and prosciutto fat.- Don't they have a lot of fennel seed in them?
0:01:47 > 0:01:49Fennel seed and a bit of chilli.
0:01:49 > 0:01:52First of all, we'll put our pasta in.
0:01:52 > 0:01:54In goes the penne.
0:01:54 > 0:01:55Mix it up with some Swiss chard.
0:01:55 > 0:01:58If you could chop an onion up for me.
0:01:58 > 0:02:01We'll start with a bit of olive oil, as usual...
0:02:01 > 0:02:03..in the pan.
0:02:03 > 0:02:05You take the skins off the sausage
0:02:05 > 0:02:08and you have this lovely sort of seasoned sausage meat inside,
0:02:08 > 0:02:10like a mince.
0:02:10 > 0:02:12Where would this be from in Italy?
0:02:12 > 0:02:14You get these sort of sausages in Tuscany.
0:02:14 > 0:02:17Every kind of butcher has all these trimmings
0:02:17 > 0:02:18of lovely bits of pork,
0:02:18 > 0:02:21they eat huge amounts of pork in Tuscany.
0:02:21 > 0:02:23Look at the skin, it comes off really easily,
0:02:23 > 0:02:26and that sort of beautiful mince inside.
0:02:26 > 0:02:28Do they put more fat in it, in the Italian sausages?
0:02:28 > 0:02:31Yeah, there is lots of fat. They use spices,
0:02:31 > 0:02:34chilli, bay leaves, fennel seeds,
0:02:34 > 0:02:39that kind of thing, and they mix it up with nice bit of pork belly fat
0:02:39 > 0:02:42and use a bit of things like shoulder,
0:02:42 > 0:02:45and mince it up quite roughly so it has a lovely texture.
0:02:45 > 0:02:48Then, if you just take it out the skin,
0:02:48 > 0:02:50it makes a brilliant pasta sauce.
0:02:50 > 0:02:53Now, who is this from? Thank you.
0:02:53 > 0:02:56Onion straight in?
0:02:56 > 0:02:57And a little bit of pancetta.
0:02:57 > 0:03:00Could you use a British sausage?
0:03:00 > 0:03:01You could use a British sausage
0:03:01 > 0:03:04but you need something with quite a lot of fat in it,
0:03:04 > 0:03:06- big chunks of fat.- More a Cumberland-style sausage?
0:03:06 > 0:03:11- The Cumberland would be too fine a mince, I would say.- OK.
0:03:11 > 0:03:13This is a better knife for that, that's not very good.
0:03:13 > 0:03:16- The garlic's gone in. - Garlic's gone in, onion's gone in.
0:03:16 > 0:03:18Now, using some of this Swiss chard.
0:03:18 > 0:03:22Can you take the leaves off and cut the stalks really fine,
0:03:22 > 0:03:23like matchsticks?
0:03:23 > 0:03:26This is fantastic. It does grow different colours.
0:03:26 > 0:03:28You get orange chard, red chard...
0:03:28 > 0:03:29They call it rainbow chard.
0:03:29 > 0:03:31That's lovely.
0:03:31 > 0:03:34I always find the red chard can be slightly tough.
0:03:34 > 0:03:36When you cook it, it has very stringy stalks.
0:03:36 > 0:03:39But you'll use the entire lot, yeah?
0:03:39 > 0:03:41A bit of pancetta...
0:03:41 > 0:03:43You put plenty of onion in there, didn't you?
0:03:43 > 0:03:46I only put a half in.
0:03:46 > 0:03:48Let's get more sausage in there to even it up.
0:03:48 > 0:03:50Is that chopped enough like that?
0:03:50 > 0:03:52A little bit finer, please.
0:03:52 > 0:03:54THEY LAUGH
0:03:54 > 0:03:56Your knife skills aren't what they used to be.
0:03:56 > 0:03:59It was fine in rehearsal and now you just changed it!
0:03:59 > 0:04:00- That's cos I did it!- Exactly.
0:04:00 > 0:04:03- Right...- We won't use that bit. - In it goes.
0:04:03 > 0:04:06Your restaurant is celebrating your fifth year?
0:04:06 > 0:04:08Five years, it's amazing, isn't it?
0:04:08 > 0:04:11Five years and going strong.
0:04:11 > 0:04:16It feels like five minutes ago, but also feels like ten years.
0:04:16 > 0:04:21Those sausages, all that fat is coming out of them,
0:04:21 > 0:04:22and that smoky pancetta
0:04:22 > 0:04:25is going to season these sausages
0:04:25 > 0:04:28and the onion is just sort of there for the sweetness.
0:04:28 > 0:04:30If we get that chard in quickly...
0:04:30 > 0:04:32What do you call this in Italian?
0:04:32 > 0:04:34Bietola.
0:04:34 > 0:04:35- Bietola?- Bietola.
0:04:35 > 0:04:38The French call it blette.
0:04:38 > 0:04:41- They do call it blette.- Swiss chard.
0:04:41 > 0:04:44I used to cook it a lot when I was in France,
0:04:44 > 0:04:47working over there with liver. They cook it a lot, as well.
0:04:47 > 0:04:48That's very nice, and the stalks are lovely
0:04:48 > 0:04:50because you can blanch the stalks
0:04:50 > 0:04:52and you can make a lovely sort of gratin
0:04:52 > 0:04:57with eggs and cream and cheese, like a griot or something.
0:04:57 > 0:04:59Quite sort of chunky.
0:04:59 > 0:05:01Just sort of break that down.
0:05:01 > 0:05:05As well as celebrating your fifth year,
0:05:05 > 0:05:07you've started writing your new book?
0:05:07 > 0:05:09Yeah, I've got a lot of recipes
0:05:09 > 0:05:12which I've been collecting over the years,
0:05:12 > 0:05:15ones I really like to cook at home.
0:05:15 > 0:05:18The new book will be quite a big one, I think.
0:05:18 > 0:05:20Is that Spanish food, or what's that?
0:05:20 > 0:05:22HE LAUGHS
0:05:22 > 0:05:23- Or Italian?- It's Japanese.
0:05:23 > 0:05:24Japanese!
0:05:24 > 0:05:26The stalks are in already.
0:05:26 > 0:05:28- I'll put the tops of these ones in. - OK.
0:05:28 > 0:05:30I just want to cook that sausage down.
0:05:30 > 0:05:32You have all that sort of
0:05:32 > 0:05:36fennel and the garlic in there, a little bit of dried chilli.
0:05:36 > 0:05:39It's important to use the right pasta for the right dish.
0:05:39 > 0:05:41Why are you using penne for this one?
0:05:41 > 0:05:44Penne, because it's penne rigate, which means it has the little lines
0:05:44 > 0:05:46on it, so it will hold the sauce.
0:05:46 > 0:05:49You can use anything like a rigatoni or something.
0:05:49 > 0:05:53Or maybe even a papardelle, a flat egg pasta.
0:05:53 > 0:05:57This one is quite a nice, easy one and everyone likes penne, don't they?
0:05:57 > 0:05:59Just recap what we have in there.
0:05:59 > 0:06:02So you've fried the onion, a bit of garlic.
0:06:02 > 0:06:04We have the pancetta, the sausages
0:06:04 > 0:06:08and we're breaking them down so they become more manageable.
0:06:08 > 0:06:11You par-cooked this beforehand, so this is not real-time.
0:06:11 > 0:06:13Yeah, that will be out in a second.
0:06:13 > 0:06:16A little bit of Parmesan.
0:06:16 > 0:06:20- Shall I do that? I'll do that. - What's that?- Parmesan.
0:06:20 > 0:06:21I'll do that, sorry.
0:06:21 > 0:06:23There you go. Do that.
0:06:23 > 0:06:25There's a sink in the back if you want to wash your hands.
0:06:25 > 0:06:28You're also doing the old food shows this month?
0:06:28 > 0:06:30Yeah, I'm with you
0:06:30 > 0:06:34in Birmingham and I'm doing a pop-up restaurant
0:06:34 > 0:06:37at London Olympia,
0:06:37 > 0:06:40for the MasterChef weekend.
0:06:40 > 0:06:42And I'm doing a demonstration,
0:06:42 > 0:06:45A Taste of London, Taste of Christmas.
0:06:45 > 0:06:47See, I'm busy, very busy.
0:06:47 > 0:06:50OK.
0:06:50 > 0:06:51Let's get this chard out now.
0:06:51 > 0:06:54Just going to drain the chard out.
0:06:54 > 0:06:56So the stalks are nice and soft.
0:06:56 > 0:06:59How much Parmesan do you want, anyway?
0:06:59 > 0:07:00Tons!
0:07:02 > 0:07:04I'm enjoying this, you see.
0:07:04 > 0:07:05I'll keep going.
0:07:08 > 0:07:10These are the best Christmas presents ever.
0:07:11 > 0:07:13Are they your own range?
0:07:13 > 0:07:15- No. - LAUGHTER
0:07:15 > 0:07:16They will be soon!
0:07:16 > 0:07:18These are brilliant.
0:07:18 > 0:07:20So I'm putting the cream in, James.
0:07:20 > 0:07:22They're good for your corns on your feet.
0:07:22 > 0:07:23Little bit of cream.
0:07:23 > 0:07:26- You'll like this bit... The cream. - What's that?- It's cream.
0:07:26 > 0:07:29- It's cream! Double cream. - Your favourite.
0:07:29 > 0:07:31I reckon it needs a bit more.
0:07:31 > 0:07:33Ah, come on! Use that pasta water.
0:07:36 > 0:07:38- The chard's gone in there, yeah? - Chard's gone in.
0:07:38 > 0:07:40A real classic one will probably have tomato in,
0:07:40 > 0:07:45but I just thought the Swiss chard adds a little different dimension.
0:07:45 > 0:07:49I want to show you this, cos I know you're a fan of Italian produce.
0:07:49 > 0:07:53- I was at Mr Tom Kerridge's restaurant last night.- Yeah.
0:07:53 > 0:07:56- Have I got to close my eyes?- No.
0:07:56 > 0:07:58- OK.- This is from the UK.
0:08:00 > 0:08:06- Check that out - that is a UK-grown black truffle.- That is amazing.
0:08:07 > 0:08:10- Oh, my God, it smells good as well.- Yeah.- God...
0:08:10 > 0:08:12Get your hands off it!
0:08:12 > 0:08:14That's a UK-grown black truffle. Look at that.
0:08:14 > 0:08:17That'll be on tonight's menu if I get my hands on it.
0:08:17 > 0:08:19- It's lovely, isn't it?- Very nice.
0:08:19 > 0:08:20Grown in the UK.
0:08:20 > 0:08:23I did promise the guy not to tell you where it was cos he's
0:08:23 > 0:08:25literally got it, so...
0:08:25 > 0:08:27It's near Oxford.
0:08:28 > 0:08:29OK, the pasta's in.
0:08:29 > 0:08:32Add a little bit of the pasta cooking water just to help it along.
0:08:32 > 0:08:34You use a lot of this water in there?
0:08:34 > 0:08:38Yeah, cos it's starchy, so it's gives a nice emulsified...
0:08:38 > 0:08:41Is this the difference - normally you add more sauce or oil,
0:08:41 > 0:08:43you'd use the water?
0:08:43 > 0:08:47I always use water cos then you're not enriching the sauce too much,
0:08:47 > 0:08:48you don't make the sauce too heavy.
0:08:48 > 0:08:51You can add lots and lots more cream, but...
0:08:51 > 0:08:53So you've got chilli flakes in there as well.
0:08:53 > 0:08:57Chilli flakes in there, Swiss chard, sausages, pancetta, bit of Parmesan.
0:08:57 > 0:09:00Look at that - nice and emulsified.
0:09:00 > 0:09:03And then, I think we can probably plate that up.
0:09:03 > 0:09:07Make sure it's all creamy - so all the sauce sticks to the actual pasta.
0:09:07 > 0:09:09Yeah.
0:09:09 > 0:09:11That's kind of what you want.
0:09:11 > 0:09:13And let's put that on the plate.
0:09:13 > 0:09:16And if you can't find these Italian sausages?
0:09:16 > 0:09:18If you can't find these Italian sausages...
0:09:18 > 0:09:19You can't make the dish!
0:09:19 > 0:09:22- Yeah, exactly! - Just get some alphabet...
0:09:22 > 0:09:24Alphabetti Spaghetti, that kind of stuff, yeah?
0:09:24 > 0:09:26You could if you really want, but...
0:09:26 > 0:09:30- Do you want a sprinkle of cheese... - Little sprinkle of cheese, little bit of...
0:09:30 > 0:09:31..while you explain what it is?
0:09:31 > 0:09:34My penne with spicy Italian sausages, pancetta, Swiss chard,
0:09:34 > 0:09:36cream and Parmesan.
0:09:36 > 0:09:37It's pretty good.
0:09:42 > 0:09:43There you go!
0:09:44 > 0:09:46All done. Easy as that.
0:09:46 > 0:09:49Have a seat over there. Dive into that.
0:09:49 > 0:09:51- It looks hot. - It is very hot, yeah.
0:09:51 > 0:09:53- Tell us what you think of that.- OK.
0:09:53 > 0:09:56I'm a bit worried. It's embarrassing eating on the telly, innit?!
0:09:56 > 0:09:58Particularly when it's hot!
0:09:58 > 0:10:00Oh, it's good.
0:10:00 > 0:10:03Like you say, you've got to get the right type of pasta for that one.
0:10:03 > 0:10:05It really is important. If you get the wrong pasta,
0:10:05 > 0:10:08the sauce just falls away from the pasta, it doesn't hold to it,
0:10:08 > 0:10:10so it's very important you get a ridged pasta.
0:10:10 > 0:10:13What do you think of gluten-free pastas? Is there any good ones out there?
0:10:13 > 0:10:15They're getting really good now.
0:10:15 > 0:10:17Some of the corn ones are fantastic - just using corn.
0:10:17 > 0:10:19They're kind of yellow and the quality's really good.
0:10:19 > 0:10:22I'd always go for rice myself, but you think corn's better?
0:10:22 > 0:10:24I think the corn one's got more flavour,
0:10:24 > 0:10:25cos it tastes of something.
0:10:25 > 0:10:27That's his own range! Anyway...
0:10:27 > 0:10:29What do you reckon to that one?
0:10:29 > 0:10:32- It's lovely. - Happy? Nice and simple.
0:10:32 > 0:10:34The sausage is really good.
0:10:34 > 0:10:36The flavour and the meatiness of the sausage.
0:10:36 > 0:10:38Bit of fennel in there...
0:10:38 > 0:10:39English black truffle...
0:10:39 > 0:10:42- That's would have been nice. - You're not getting that one.
0:10:46 > 0:10:49Now that's a comforting treat at any time of the year.
0:10:49 > 0:10:52Coming up, I make an American-style breakfast with pancakes,
0:10:52 > 0:10:55bacon and maple syrup for Kim Medcalf,
0:10:55 > 0:10:59after Rick Stein gets his mouth around a Bedfordshire Clanger...
0:11:08 > 0:11:11When I'm driving over that beautiful bridge into Wales,
0:11:11 > 0:11:13I suppose it seems mundane,
0:11:13 > 0:11:18but I'm thinking about cockles and laver bread and the Gower Peninsula.
0:11:21 > 0:11:24But this country has so much breathtaking landscape
0:11:24 > 0:11:26and great food associated with it.
0:11:28 > 0:11:32This is the farm of Griffith Williams near Harlech, North Wales.
0:11:32 > 0:11:34He's always lived here,
0:11:34 > 0:11:39and like everyone round here, his first language is Welsh.
0:11:39 > 0:11:45- I been working every day of my life, but I like it here.- I bet you do.
0:11:45 > 0:11:48These pastures are covered by the incoming tide,
0:11:48 > 0:11:50giving the lambs he rears a unique flavour.
0:11:50 > 0:11:56The colour of the meat is a lot redder and the taste...
0:11:57 > 0:12:00..is out of this world, really.
0:12:00 > 0:12:02It's crazy! Griffith's just told me
0:12:02 > 0:12:07that his salt marsh lamb is just being sold as ordinary lamb.
0:12:07 > 0:12:09So he manages to produce something
0:12:09 > 0:12:14that is fantastically flavoured and it's sold as ordinary lamb!
0:12:14 > 0:12:17It is SO typical of this stupid country!
0:12:17 > 0:12:20We just don't appreciate what we've damned well got!
0:12:22 > 0:12:25Thinking about that trip to the salt marshes, near Harlech,
0:12:25 > 0:12:28I suppose I was a bit over the top about it,
0:12:28 > 0:12:33but it does seem to me silly, when you've got such a brilliant product,
0:12:33 > 0:12:36as salt marsh lamb not to shout it from the housetops.
0:12:36 > 0:12:38But funnily enough,
0:12:38 > 0:12:42on my way back from Wales I stopped into M&S in Bristol.
0:12:42 > 0:12:48Lo and behold, on the butcher's counter, there was salt marsh lamb.
0:12:48 > 0:12:52So this is an exhortation to all the other supermarkets -
0:12:52 > 0:12:56come on, chaps, let's have salt marsh lamb everywhere!
0:12:56 > 0:13:00Funnily enough, I was cooking in Downing Street not so long ago
0:13:00 > 0:13:04and I chose Welsh salt marsh lamb for the menu.
0:13:04 > 0:13:07Jacques Chirac was over with most of the French cabinet,
0:13:07 > 0:13:10just for a little chat,
0:13:10 > 0:13:13and that's what I cooked him and they loved it.
0:13:13 > 0:13:19I've got a best end of salt marsh lamb, or a rack as it's also called.
0:13:19 > 0:13:22It's small. Lovely meat - look at the marbling.
0:13:22 > 0:13:27It's small, so it's an eight-cutlet rack - normally you go for six -
0:13:27 > 0:13:30so we're into the shoulder a bit.
0:13:30 > 0:13:32I'm just going to roast that for about 20 minutes
0:13:32 > 0:13:37and serve it on a bed of beans and peas.
0:13:38 > 0:13:39First of all the beans -
0:13:39 > 0:13:42I'll poach them with bay leaves, carrots and thyme,
0:13:42 > 0:13:47plus some chopped shallots and garlic, and cover them with water.
0:13:47 > 0:13:52I put it on the heat and simmer gently until the beans are soft.
0:13:52 > 0:13:54I like lamb and flageolets,
0:13:54 > 0:13:58but I think the beans on their own are a bit dull.
0:13:58 > 0:14:01I'm taking them off the heat and straining them,
0:14:01 > 0:14:04but I'm keeping that well-flavoured cooking liquid.
0:14:04 > 0:14:06Back into the pan with the beans,
0:14:06 > 0:14:10slice the carrots up and add some fresh garden peas.
0:14:10 > 0:14:13A little more finely-chopped garlic, and olive oil.
0:14:15 > 0:14:17Now a slice of butter.
0:14:17 > 0:14:20I like a mixture of olive oil and butter in some dishes,
0:14:20 > 0:14:22like sauteed potatoes, for example.
0:14:22 > 0:14:26Finally, some seasoning of salt and freshly-ground black pepper.
0:14:28 > 0:14:29Now to roast the lamb,
0:14:29 > 0:14:32and I'm seasoning it well on both sides.
0:14:32 > 0:14:34It's a very attractive joint,
0:14:34 > 0:14:37which really does bring out the trade skills of your local butcher,
0:14:37 > 0:14:40and only takes 20 to 25 minutes to cook.
0:14:43 > 0:14:47I bought this oven because I like to see how the joint is progressing.
0:14:47 > 0:14:51Cooking appeals on many levels and it's very attractive to see the fat
0:14:51 > 0:14:56as it crisps, and the "brasder", as Griffith would call it, running out.
0:14:59 > 0:15:01As it comes out of the oven, the aroma is delightful.
0:15:05 > 0:15:09I'll keep the rack warm and pour the fat off from the roasting tray,
0:15:09 > 0:15:12and put it on the heat and de-glaze
0:15:12 > 0:15:14it with the liquor from the vegetables
0:15:14 > 0:15:17and pour it through a sieve back into the pan,
0:15:17 > 0:15:19so the vegetables and gravy become one.
0:15:21 > 0:15:23This is a really good dish to do
0:15:23 > 0:15:26when you've got three or four friends round.
0:15:26 > 0:15:27It's got sophistication,
0:15:27 > 0:15:30without all the sweat of long roasting and
0:15:30 > 0:15:33preparing loads of separate vegetables.
0:15:33 > 0:15:35Finally, add lots of chopped parsley.
0:15:37 > 0:15:39Now, to carve the lamb...
0:15:39 > 0:15:43I began to cook racks of lamb when I started my restaurant in the '70s.
0:15:43 > 0:15:46Then it was regarded as quite posh.
0:15:46 > 0:15:49It's not a roasting joint I remember from my childhood,
0:15:49 > 0:15:51but I urge you to try it -
0:15:51 > 0:15:54the meat always comes out so juicy and succulent and pink,
0:15:54 > 0:15:57and that's how I like it.
0:15:59 > 0:16:03I got the idea for these vegetables from an old French recipe book,
0:16:03 > 0:16:06called Cuisine de Terroir, and like all good recipes,
0:16:06 > 0:16:10they're totally unaffected by fads of TV cooks
0:16:10 > 0:16:12and never fade from fashion.
0:16:14 > 0:16:18Part of my journey is a bit of a gastronomic history lesson.
0:16:18 > 0:16:22Here is the only place in the world they make the Bedfordshire clanger!
0:16:22 > 0:16:26The word clanger, by the way, means "voracious appetite".
0:16:27 > 0:16:28They used to make them like this -
0:16:28 > 0:16:31a suet pudding stuffed with ham and vegetables,
0:16:31 > 0:16:34because ovens were rare, so most things were boiled on a range,
0:16:34 > 0:16:37but now they bake them in a pastry.
0:16:37 > 0:16:41Here we are at Mr Gunn's Bakery, in the village of Sandy,
0:16:41 > 0:16:45using gammon, potatoes, seasoning, onions and gravy.
0:16:45 > 0:16:48He puts the savoury filling in one end of the pastry,
0:16:48 > 0:16:51and a sweet apple filling in the other,
0:16:51 > 0:16:54rather like the two-course Cornish pasties.
0:16:54 > 0:16:56It's a bit sad that you're the last
0:16:56 > 0:16:58person making clangers in the whole of Bedfordshire.
0:16:58 > 0:17:00How do you see the future of the clanger?!
0:17:00 > 0:17:02I think it's terribly sad we're the last person,
0:17:02 > 0:17:06and it's immensely important that we continue doing it as long as possible,
0:17:06 > 0:17:08and I intend to, for as long as I'm about, definitely.
0:17:08 > 0:17:11In modern days, we take the easy way out sometimes,
0:17:11 > 0:17:15all the ready-prepared meals and everything - people don't want to turn their hand to making things.
0:17:15 > 0:17:17So, really anything goes in a clanger.
0:17:17 > 0:17:19It's just that variety of sweet and savoury that's important.
0:17:19 > 0:17:20They're very good.
0:17:20 > 0:17:24What I like is this story that when they were working in the fields,
0:17:24 > 0:17:28they'd take their clangers in a canvas bag to work,
0:17:28 > 0:17:33and they'd be working down a row of, say, Brussels sprouts, picking.
0:17:33 > 0:17:37They'd take a bite of the clanger, and really like it,
0:17:37 > 0:17:39and put it back in the bag
0:17:39 > 0:17:43and throw the bag down the row and work to the bag
0:17:43 > 0:17:46and take another bite. It was a sort of incentive...
0:17:46 > 0:17:49And a jolly good incentive it would have been, too.
0:17:55 > 0:17:58I first came here to Chatsworth ten years ago
0:17:58 > 0:18:00on a glorious September's day,
0:18:00 > 0:18:02the same time of year as now, actually,
0:18:02 > 0:18:04though the weather's not quite so good.
0:18:04 > 0:18:07What struck me was not so much the great house,
0:18:07 > 0:18:09but the vegetable garden.
0:18:09 > 0:18:11It's like a formal potager.
0:18:11 > 0:18:14It's a delight to see vegetables planted in such a pleasing way.
0:18:15 > 0:18:18I suppose it's a bit the same with restaurants -
0:18:18 > 0:18:20I mean, you get a lovely restaurant
0:18:20 > 0:18:25the waiting's good and the food is good and ambience is good -
0:18:25 > 0:18:26it elevates food.
0:18:26 > 0:18:31That's what this garden does for me for vegetables.
0:18:31 > 0:18:34It makes me want to go and cook some lovely vegetables.
0:18:37 > 0:18:40Take this - it's called cavolo nero - black cabbage.
0:18:40 > 0:18:43Five years ago it was totally unheard of.
0:18:43 > 0:18:45I know I've knocked supermarkets a bit,
0:18:45 > 0:18:48but they're very good at getting hold of new produce.
0:18:48 > 0:18:52You can buy cavolo nero everywhere. It's really caught on.
0:18:52 > 0:18:56It's deep, dark green and has an intense, almost bitter flavour.
0:18:58 > 0:18:59What I do after blanching,
0:18:59 > 0:19:04is to saute it in olive oil with garlic and fennel seeds.
0:19:04 > 0:19:07Then I add the cabbage and just toss it around with some seasoning.
0:19:09 > 0:19:12I first had this on Torcello, an island in the lagoon off Venice,
0:19:12 > 0:19:17where they grow lots of interesting lettuces and brassicas.
0:19:17 > 0:19:18I just like it on its own,
0:19:18 > 0:19:23maybe with some bread, Parma ham and a glass of something like Chianti.
0:19:27 > 0:19:29The Duchess of Devonshire,
0:19:29 > 0:19:32whose garden it is, is passionate about British vegetables
0:19:32 > 0:19:36and her free-range chickens that live in a LISTED chicken house.
0:19:41 > 0:19:43What about these eggs?
0:19:43 > 0:19:47How do these eggs compare to the ones you buy?
0:19:47 > 0:19:51Different colour, taste, yolks, different everything.
0:19:51 > 0:19:53The chickens have all the grass they want.
0:19:53 > 0:19:58They peck all day, worms and all the rest, and that's what they produce.
0:19:59 > 0:20:00But they are more expensive.
0:20:00 > 0:20:02They have to be, presumably,
0:20:02 > 0:20:08but it just seems like we use things like eggs and chickens without
0:20:08 > 0:20:14any sort of real...doing them the sort of justice they deserve.
0:20:14 > 0:20:16I can only tell you that these eggs go into the farm
0:20:16 > 0:20:20shop at eight in the morning. By nine, they've gone.
0:20:20 > 0:20:23- That says it all.- It does, really.
0:20:23 > 0:20:26This is a celebration of free-range eggs
0:20:26 > 0:20:29and the most popular breakfast dish in northern Mexico.
0:20:30 > 0:20:33It always comes with refried beans.
0:20:33 > 0:20:36They're not fried twice, it just means well cooked.
0:20:36 > 0:20:39I am using black beans which I fry in lard, then
0:20:39 > 0:20:43I add some of the water I boiled the beans in and make a bean mash.
0:20:45 > 0:20:48Well, huevos rancheros, sort of ranch-style eggs,
0:20:48 > 0:20:50it is a perfect combination.
0:20:50 > 0:20:53You have got to have the corn tortillas, you have got
0:20:53 > 0:20:56to have the chilli sauce, that is tomato and chilli sauce.
0:20:56 > 0:20:59You have got to have free-range eggs
0:20:59 > 0:21:01because this is a celebration of eggs.
0:21:01 > 0:21:06Actually, you have got to have the refried beans as well.
0:21:06 > 0:21:10Frijoles... Excuse my Spanish, frijoles refritos.
0:21:10 > 0:21:12I've been eating huevos rancheros
0:21:12 > 0:21:16since I was 21, which was the first time I went to Mexico.
0:21:16 > 0:21:17It was just the best dish ever.
0:21:17 > 0:21:19I didn't have a lot of money at the time.
0:21:19 > 0:21:21I remember...
0:21:21 > 0:21:24You remember in the '60s there was a book called
0:21:24 > 0:21:26Living In Europe On Five Dollars A Day?
0:21:26 > 0:21:29I was thinking, "Five dollars? You're rich!"
0:21:29 > 0:21:33We were on like about 80 cents, me and these two English guys.
0:21:33 > 0:21:38We were travelling around Mexico in an old Dodge Dart convertible.
0:21:38 > 0:21:43It was their car so they slept in the car, I slept on the beach,
0:21:43 > 0:21:45in the desert, everywhere on my own.
0:21:45 > 0:21:48Once in the desert there were rattlesnakes and very close,
0:21:48 > 0:21:50because I could hear them.
0:21:50 > 0:21:54On the beach in Acapulco, I had my backpack stolen.
0:21:54 > 0:21:58Funny thing was, I was really devastated
0:21:58 > 0:22:02when the backpack was stolen, but after it had gone it was a delight.
0:22:02 > 0:22:06The Latin for baggage is impedimenta and it really is.
0:22:06 > 0:22:11I just had a little duffle bag after that and I was free, you know.
0:22:11 > 0:22:14I lost all my mementos, but what are mementos?
0:22:16 > 0:22:18So corn tortillas.
0:22:18 > 0:22:21You just mix cornmeal and water and mould them
0:22:21 > 0:22:25a bit smaller than golf balls. You really need a Mexican press.
0:22:25 > 0:22:28They are quite popular in kitchen shops now.
0:22:28 > 0:22:31You line it with paper to stop them sticking.
0:22:31 > 0:22:34A quick press and peel them off the paper.
0:22:34 > 0:22:37I cook them straight on the hotplate of the cooker
0:22:37 > 0:22:40but use a heavy skillet if you don't have one.
0:22:40 > 0:22:44Turn them over and catch the aroma of the corn which has
0:22:44 > 0:22:49an unforgettable limey smell from the slate lime they soak the corn in.
0:22:50 > 0:22:53The sauce is corn oil, of course.
0:22:53 > 0:22:57I am frying some onion and garlic in it, then chopped tomatoes
0:22:57 > 0:23:00and some green chillies - seeds and all, this time.
0:23:00 > 0:23:05I am using jalapenos, the most famous Mexican chilli and quite hot.
0:23:05 > 0:23:09And finally, some seasoning. And that's it.
0:23:09 > 0:23:11All we have to do is fry the eggs
0:23:11 > 0:23:14and it really does matter that they are free-range.
0:23:14 > 0:23:18I think it is so good that the supermarkets are saying all
0:23:18 > 0:23:21egg production should be free-range in the future.
0:23:21 > 0:23:24I mean, who would have thought that five years ago?
0:23:24 > 0:23:28To finish the dish, two tortillas it's got to be.
0:23:28 > 0:23:31And those golden-yolked eggs on top.
0:23:31 > 0:23:34I like to fry them so they are crisp around the edges.
0:23:34 > 0:23:37And then a generous quantity of sauce
0:23:37 > 0:23:39and finally the frijoles refritos
0:23:39 > 0:23:42to finish the dish. And a cup of black coffee.
0:23:49 > 0:23:52That dish looked great, but unlike Rick, I've never been to
0:23:52 > 0:23:55Mexico but I love a good old American-style breakfast.
0:23:55 > 0:23:57One of my favourite things is a big pile of pancakes with
0:23:57 > 0:24:02maple syrup and bacon. I'm going to show you and Kim how to do it.
0:24:02 > 0:24:05These are great for breakfast or just a simple easy
0:24:05 > 0:24:09thing for a lunchtime snack, for those of you still in bed.
0:24:09 > 0:24:10There you go. Really simple.
0:24:10 > 0:24:12What I will do first of all is,
0:24:12 > 0:24:14I'm going to talk about a pancake mixture here.
0:24:14 > 0:24:17Pancake mixture is different to a conventional one.
0:24:17 > 0:24:19We're using flour, milk and eggs but the way this is different is
0:24:19 > 0:24:22we incorporate the eggs in a different way and also
0:24:22 > 0:24:24we will add baking powder and sugar to this.
0:24:24 > 0:24:26Throw in the flour first of all,
0:24:26 > 0:24:28because what we're trying to do first is make a batter.
0:24:28 > 0:24:33Then the baking powder. Then the sugar. You throw it all in.
0:24:33 > 0:24:35Then we separate the eggs out, we put the yolks in here
0:24:35 > 0:24:38and the whites in here because we will whisk up the whites
0:24:38 > 0:24:40to make a sort of light batter.
0:24:40 > 0:24:42You cook a fair bit, don't you?
0:24:42 > 0:24:47- You're a big fan of local produce and stuff like that?- I am.
0:24:47 > 0:24:50Where I live, there is a fantastic fishmonger I go to
0:24:50 > 0:24:52and a great butcher and stuff.
0:24:52 > 0:24:54Because I am doing the show at the moment, that is my excuse.
0:24:54 > 0:24:57This is Cabaret you're doing at the moment.
0:24:57 > 0:25:00This must be a totally different departure from the routine
0:25:00 > 0:25:02- thing of EastEnders. - Yes, completely.
0:25:02 > 0:25:06But you do get into a routine but it is different, it is quite antisocial.
0:25:06 > 0:25:08My working hours are five till 11.
0:25:10 > 0:25:13But it has won tons of awards, Cabaret.
0:25:13 > 0:25:18- How is it taking over from someone else?- Liza Minnelli?- Yes, exactly.
0:25:18 > 0:25:20Someone's got to do it!
0:25:20 > 0:25:24No, it is great, it is a fantastic role playing Sally Bowles.
0:25:24 > 0:25:26Singing before, you have never really done...
0:25:26 > 0:25:31- I suppose you did Fame Academy and came second.- Yes.
0:25:31 > 0:25:35Where did you come in your Strictly? I didn't mean...
0:25:35 > 0:25:37Fourth-ish!
0:25:38 > 0:25:46- No, fourth. I got to the semifinal. - Yes.- Then I let the rest of them win.
0:25:46 > 0:25:50- No!- It is really different having to sing every day
0:25:50 > 0:25:54and you start getting a bit precious about, you know, your throat.
0:25:54 > 0:25:56I mean, your diet must be quite important
0:25:56 > 0:25:59because you have to be super fit to do those kind of shows.
0:25:59 > 0:26:02- There's a lot of dancing, singing and that kind of stuff.- Yes.
0:26:02 > 0:26:04Do you pay much attention to that or not?
0:26:04 > 0:26:05I eat like a horse, honestly I do.
0:26:05 > 0:26:08But I can now because I'm working out a lot more.
0:26:08 > 0:26:11I am doing the sort of honey and lemon, you know, for your throat?
0:26:11 > 0:26:14- Manuka honey. Is that...?- Yes.
0:26:14 > 0:26:18- But you used to eat a lot as a kid, didn't you?- I what?
0:26:18 > 0:26:22- You used to eat a lot as a kid.- Yes. - Bucket loads.- I used to eat loads.
0:26:22 > 0:26:26- I was quite famous...- Wasn't there a story about a jar of sweets when...?
0:26:26 > 0:26:31There was this "guess the number of sweets" in a jar,
0:26:31 > 0:26:34a big bell jar, at school.
0:26:34 > 0:26:40- It was full of Mojos, you know like Fruit Salads?- Yes.- It was 5p a go.
0:26:40 > 0:26:46I spent about £12. I went every break. It was almost a bit OCD.
0:26:46 > 0:26:50I'd say, "952. 1,000..."
0:26:50 > 0:26:52Anyway, they announced the winner and it was no surprise that
0:26:52 > 0:26:55I actually won. Out of a school of 500, I won.
0:26:55 > 0:26:58And then I got it home and ate about a third of the bell jar
0:26:58 > 0:27:01and I was just sick, completely sick, and I had to put them away
0:27:01 > 0:27:02- and never ate them again.- Lovely.
0:27:02 > 0:27:05Well, I'm only going to cook you three of these anyway.
0:27:05 > 0:27:07What we've done here, get our egg whites,
0:27:07 > 0:27:10fold this through, this creates a lovely light batter.
0:27:10 > 0:27:12What you need is kind of like a soft batter.
0:27:12 > 0:27:15Not really as soft as conventional pancakes.
0:27:15 > 0:27:17You want to almost like drop these
0:27:17 > 0:27:21and Rick was using a little skillet there to cook earlier.
0:27:21 > 0:27:25But what you can do is just fold these in, just slightly.
0:27:25 > 0:27:27I know, Sarah, you've been making these, haven't you?
0:27:27 > 0:27:29Yes, I had a bit of a disaster this week.
0:27:29 > 0:27:32Luckily no-one was around to see it. About half
0:27:32 > 0:27:34the mixture went in the bin.
0:27:34 > 0:27:37They were just really thick and a bit gloopy and not very tasty.
0:27:37 > 0:27:40I didn't whisk my egg whites separately.
0:27:40 > 0:27:43Ah, that's always the secret. You see?
0:27:43 > 0:27:45There you go.
0:27:45 > 0:27:49I hear you're not very confident cooking for people, are you?
0:27:49 > 0:27:50Not really.
0:27:50 > 0:27:53I cook for about four people but if it gets more than that I get nervous.
0:27:53 > 0:27:54You start to get panicked?
0:27:54 > 0:27:57I think it stems back from when I was about 14,
0:27:57 > 0:27:59I tried to cook paella for friends.
0:27:59 > 0:28:03I went to serve it and it wouldn't come off the spoon, it was just solid.
0:28:03 > 0:28:07That really put me off. I need to go on a course.
0:28:07 > 0:28:11Here's a little masterclass now on pancakes. American-style pancakes.
0:28:11 > 0:28:14What you do is just drop these into...butter.
0:28:14 > 0:28:16- NORTHERN ACCENT: Butter? - I've got to get this right,
0:28:16 > 0:28:19I keep getting told off every time I go back north.
0:28:19 > 0:28:20We just drop these in, you see?
0:28:20 > 0:28:23The secret is you make sure the butter is not too hot.
0:28:23 > 0:28:26What you need to do, just so it is brown, cook them in butter
0:28:26 > 0:28:28and not in oil cos you need them to colour nicely.
0:28:28 > 0:28:30Just keep your eye on them.
0:28:30 > 0:28:32Rick was using a little skillet there,
0:28:32 > 0:28:34so much better to use a little skillet, if you can.
0:28:34 > 0:28:37These will actually cook nice and simple. They cook very quickly.
0:28:37 > 0:28:40These are not like normal pancakes where you can keep the batter
0:28:40 > 0:28:43- and you can make the pancakes and freeze them...- Right.
0:28:43 > 0:28:46..which is easy to do. If you like pancakes, they freeze really nicely.
0:28:46 > 0:28:49These you need to cook once the mixture is done, straightaway.
0:28:49 > 0:28:51- Are they quite fluffy? - They are lovely, light and fluffy.
0:28:51 > 0:28:56You just fold these over, you see? Pop them over. There is always one.
0:28:56 > 0:28:58That one!
0:28:58 > 0:29:03That is for me. We just fold these over. You just gently cook them.
0:29:03 > 0:29:06Just fold them over again. They are lovely, light and fluffy.
0:29:06 > 0:29:10I'll turn that off. This is what you end up with.
0:29:10 > 0:29:14They do cook very quickly. Light little cakes.
0:29:14 > 0:29:18I absolutely adore these, they're nice just on their own,
0:29:18 > 0:29:21just with some warm summer fruit or something like that.
0:29:21 > 0:29:23You would definitely cook these at home? Cook rather than buy?
0:29:23 > 0:29:25Yes.
0:29:25 > 0:29:27- Buy?- No, I know.
0:29:27 > 0:29:29- Do you cook, yeah?- Yeah. - I am going to try.
0:29:29 > 0:29:32A bit of maple syrup, but put it in with the bacon.
0:29:32 > 0:29:34Maple syrup in with the bacon, don't just drizzle it over the top.
0:29:34 > 0:29:36Put it in with the bacon.
0:29:36 > 0:29:38That's the best technique with the bacon, put the
0:29:38 > 0:29:40- maple syrup in with the bacon. - In the pan.
0:29:40 > 0:29:45Then what you do is, you get the bacon here, place it on the top.
0:29:47 > 0:29:50And not forgetting, because we have all these lovely juices.
0:29:50 > 0:29:53Over the top. This is your bacon.
0:29:53 > 0:29:57I always find bacon and pork fat and maple syrup.
0:29:57 > 0:30:01It should line your arteries as it's going down.
0:30:01 > 0:30:03Dive into that, tell us what you think.
0:30:04 > 0:30:06- This will build you up. You've got two shows this afternoon.- I have.
0:30:06 > 0:30:09Not going to eat at all today.
0:30:09 > 0:30:11Fish to start, then pancake.
0:30:11 > 0:30:13Slightly unconventional, isn't it?
0:30:13 > 0:30:18- Dive into that.- OK, sorry.- Should be nice and light. Quite hot.
0:30:18 > 0:30:21- Mm. Mm!- The pancakes are delicious.
0:30:26 > 0:30:28Go on, treat yourself to a plate of pancakes this morning.
0:30:28 > 0:30:31You know it makes sense. And if you'd like to try cooking
0:30:31 > 0:30:34any of the studio recipes you've seen on today's show,
0:30:34 > 0:30:38all of those recipes are just a click away at bbc.co.uk/recipes
0:30:38 > 0:30:40We're looking back at some of the excellent cooking
0:30:40 > 0:30:43from the Saturday Kitchen back catalogue now
0:30:43 > 0:30:46and it's time for a bit of hearty home cookery thanks to Rachel Allen
0:30:46 > 0:30:49and she's making pork pie - but not as we know it.
0:30:49 > 0:30:51- Good to have you on the show. - Thanks.
0:30:51 > 0:30:54Now last time you were here you were with Michel Roux.
0:30:54 > 0:30:57- You've got the great Rick Stein.- I know.- Slightly nervous?- No pressure.
0:30:57 > 0:31:00- We're not cooking fish, then?- No, no pressure at all.- What are we cooking?
0:31:00 > 0:31:04A really delicious pork pie and it's got lovely gentle spices,
0:31:04 > 0:31:06creamy and it's topped with mash potato.
0:31:06 > 0:31:09- And this is a pork pie different to the water crust pastry.- Absolutely.
0:31:09 > 0:31:12Totally different. What have we got in here, then?
0:31:12 > 0:31:13I've got chopped pork
0:31:13 > 0:31:16and I would use something like leg or shoulder preferably,
0:31:16 > 0:31:17something good for stewing.
0:31:17 > 0:31:20- You know, not something too lean, like fillet.- OK.
0:31:20 > 0:31:22First of all, I'm going to cook some onions
0:31:22 > 0:31:25- in a little bit of butter.- So in there we've got onions, butter...
0:31:25 > 0:31:26- This is all for the mixture.- Yeah.
0:31:26 > 0:31:29Mushrooms which I'm going to add in halfway through cooking,
0:31:29 > 0:31:31some double cream and some stock
0:31:31 > 0:31:33and the spices are cumin and coriander,
0:31:33 > 0:31:36- about a teaspoon of each, ground. - You're using chicken stock for this.
0:31:36 > 0:31:39- Yes.- Lovely. I'll chop the mushrooms.
0:31:39 > 0:31:41Fantastic, you can either slice them or quarter them.
0:31:41 > 0:31:45- Slice or quarter them? - Yeah, whichever. I don't mind.
0:31:45 > 0:31:47They're just going to be sauteed and then added into the pork.
0:31:47 > 0:31:49OK, I can do that, no problem.
0:31:49 > 0:31:51Meanwhile, I'm going to melt a little bit of butter
0:31:51 > 0:31:55and then throw in the chopped onions, finely chopped onions
0:31:55 > 0:31:57and cook the onions for,
0:31:57 > 0:32:01ideally I'd cook them for about five, seven minutes
0:32:01 > 0:32:04- until they're practically soft. - Yeah.- Season them now.
0:32:04 > 0:32:08But instead of using spices in this, actually, you could use herbs,
0:32:08 > 0:32:11you could use thyme, rosemary, sage, of course wonderful for pork.
0:32:11 > 0:32:16- Some salt and some pepper.- OK.- OK.
0:32:16 > 0:32:19So the pan is on here to actually saute those mushrooms
0:32:19 > 0:32:23- whenever you're ready. - I'm cutting them as quick as I can.
0:32:23 > 0:32:26Should've sliced them. There you go.
0:32:26 > 0:32:30What kind of pork have you used for...? What have you got here?
0:32:30 > 0:32:32This is actually, I think this is leg.
0:32:32 > 0:32:36Shoulder is, you know, even a little bit more fatty.
0:32:36 > 0:32:39- I would take off the bits of fat. - Get the butcher to trim off the fat.
0:32:39 > 0:32:42Yeah, exactly and just nice rough pieces like this, good 2-3cms pieces.
0:32:42 > 0:32:44But you don't want to use the loin, fillet...
0:32:44 > 0:32:47- No, I wouldn't...- Too dry. - ..they're too lean.
0:32:47 > 0:32:49You want a good, longer, slower cooking pork
0:32:49 > 0:32:51so that it'll be lovely and delicate.
0:32:51 > 0:32:55So into the onions I'm just going to add the spices, the cumin
0:32:55 > 0:32:58- and the coriander.- OK. - Stir it around.
0:32:58 > 0:33:02Thank you, a little bit of butter in there for the mushrooms.
0:33:02 > 0:33:05OK, so once the onions are practically cooked,
0:33:05 > 0:33:09- which they would be say in a few minutes and the spices...- OK.
0:33:09 > 0:33:11Add in the chopped pork.
0:33:11 > 0:33:14- So most of the fat has been removed. - Yup.
0:33:14 > 0:33:18And just on a high heat, you know, toss the pork around in the onions
0:33:18 > 0:33:21until it changes colour so it browns a little bit.
0:33:21 > 0:33:23You've been a busy lady, haven't you?
0:33:23 > 0:33:26- You've got a new series started. - It has been a little bit busy, yeah.
0:33:26 > 0:33:29- New series straight after this show, is that right?- Yes, starting today.
0:33:29 > 0:33:31Give us a little taster of what it's about.
0:33:31 > 0:33:33That's called Food For Living.
0:33:33 > 0:33:35Each programme is going to have a different theme.
0:33:35 > 0:33:40Food for celebrations, food for if you're in need for comfort food,
0:33:40 > 0:33:44food for the soul. It's really all about celebrating life
0:33:44 > 0:33:46and the different moods you might be in.
0:33:46 > 0:33:49- And also I mentioned Australia.- Yes.
0:33:49 > 0:33:51- You're going out there to do a food festival?- Yeah,
0:33:51 > 0:33:54and Rick's going to be out there too for the Tasting Australia
0:33:54 > 0:33:57- which is in October.- Yes.- Cos you live out there as well, don't you?
0:33:57 > 0:33:59I spend a large part of the year out there, yeah.
0:33:59 > 0:34:02- More time in Padstow but, yes. - Exactly, yeah. I've seen you, yeah.
0:34:02 > 0:34:05- I visited his fish and chip shop the other day.- Really?
0:34:05 > 0:34:08The queue! I've never seen... Not the queue to get the fish and chips
0:34:08 > 0:34:11but the queue to get to the car park for the fish and chip shop.
0:34:11 > 0:34:14- Are you serious?- Once you've parked, then you've got to queue for the...
0:34:14 > 0:34:17- Great, good!- Mind you, I called him up, he let me in.
0:34:17 > 0:34:20Sneaked round the back.
0:34:20 > 0:34:22- Right, what's next? - Chicken stock is going in,
0:34:22 > 0:34:26the pork has just browned a little bit in with the onions.
0:34:26 > 0:34:28In goes the chicken stock.
0:34:28 > 0:34:31Stir it around, bring it up to the boil and then put on the lid,
0:34:31 > 0:34:36put this into the oven, a lowish oven, preferably 150-160 centigrade
0:34:36 > 0:34:39for about an hour, or even an hour and a half to cook.
0:34:39 > 0:34:41Halfway through, say after about half an hour, 40 minutes,
0:34:41 > 0:34:44I would add in the mushrooms, the sauteed mushrooms.
0:34:44 > 0:34:48- OK, so, yeah, you wouldn't add them in at the start.- No, I wouldn't.- OK.
0:34:48 > 0:34:52It does make a difference to actually saute them first like this.
0:34:52 > 0:34:55- Would you mind...?- I'm getting it out. I've spotted you already.
0:34:55 > 0:34:59- Perfect.- I'm going.- So this one has already been in the oven.
0:34:59 > 0:35:02- There you are.- Thank you. - There you go. So the idea is what?
0:35:02 > 0:35:05- We cook this.- Yeah.- Yeah. - Great, that's lovely.
0:35:05 > 0:35:07OK, this is has been in the oven for a good hour,
0:35:07 > 0:35:10I think more an hour and a quarter, an hour and a half.
0:35:10 > 0:35:11And the meat is lovely and tender.
0:35:11 > 0:35:14So I'm going to just take the meat out with a slotted spoon.
0:35:14 > 0:35:19- Slotted spoon, there you go.- Yes, and put the meat into the pie dish
0:35:19 > 0:35:22and the mushrooms are in here too and onions. Oh, thank you.
0:35:22 > 0:35:25In there are the mashed potatoes.
0:35:25 > 0:35:29For the topping and hot milk or even creamy milk.
0:35:29 > 0:35:32Creamy milk, hot milk, it doesn't matter, does it really?
0:35:32 > 0:35:35Add some salt and pepper.
0:35:35 > 0:35:38- Yes, Chef, I'm going to do that. - Sorry!
0:35:38 > 0:35:40- No problem.- I love it.
0:35:40 > 0:35:43- So we're just taking the meat out of there, is that right?- Yes.
0:35:43 > 0:35:45So you've got the juice.
0:35:45 > 0:35:48So into the juice I'm going to add some cream and this is double cream.
0:35:48 > 0:35:50- OK.- There.
0:35:50 > 0:35:53Allow it to boil up and actually allow it to reduce a little bit
0:35:53 > 0:35:55- or you could always thicken it with some roux.- Yeah.
0:35:55 > 0:35:57Sorry, James, I'll just put that there.
0:35:57 > 0:36:00So I could actually make a little bit of roux...
0:36:00 > 0:36:02- You can do it in there, it's fine. - OK.- You've got a bit of butter there.
0:36:02 > 0:36:05Melt the butter, equal quantities, you know, as usual for a roux.
0:36:05 > 0:36:11- Equal quantities of butter and flour. - Now the Irish, famous for mash.- Yes.
0:36:11 > 0:36:15- And the spud.- Absolutely.- Are you mash, boil it, cook it in the skins?
0:36:15 > 0:36:16Boil it? Bake it?
0:36:16 > 0:36:19Yeah, because you see a lot of the potatoes in Ireland
0:36:19 > 0:36:21are more floury like Golden Wonder or something like that,
0:36:21 > 0:36:23very floury on the inside.
0:36:23 > 0:36:26So if you peel them and put them into boiling water, they tend to
0:36:26 > 0:36:30absorb a lot of the water and they get just watery and not so good.
0:36:30 > 0:36:33Most of the goodness in the potato is just under the skin
0:36:33 > 0:36:36so you keep all the goodness if you boil them in the skin
0:36:36 > 0:36:38and then once they're cooked, peel them and mash them.
0:36:38 > 0:36:41- Then peel them.- Yeah. And you tend to get, with our potatoes anyway,
0:36:41 > 0:36:45you tend to get the best texture but these are, yes, they're King Edwards.
0:36:45 > 0:36:48So into the melted butter for the roux, I'll just throw in...
0:36:48 > 0:36:51And this of course is far too much roux just for this
0:36:51 > 0:36:54but it's so handy to have in the fridge anyway, isn't it?
0:36:55 > 0:36:59- This is enough for about 300 in here, I think.- Yeah.
0:36:59 > 0:37:02I'm just going to taste the juices because in there there's the stock
0:37:02 > 0:37:05and then the lovely juices from the pork, the mushrooms,
0:37:05 > 0:37:07the onions and now the cream - and the spices, of course.
0:37:09 > 0:37:12Could do with a little bit of salt and pepper.
0:37:12 > 0:37:15Conventionally like a roux, you would add the milk...
0:37:15 > 0:37:18You're basically just making almost like a beurre manie, but warm.
0:37:18 > 0:37:21- Exactly.- Which is literally just flour and butter together.
0:37:21 > 0:37:25So I could actually whisk a little bit of that in to here
0:37:25 > 0:37:28just to thicken it. The flavour is good now so... Thank you.
0:37:28 > 0:37:30The secret is this, you can make this up in advance,
0:37:30 > 0:37:33- you don't want too much of it though, do you really?- No.
0:37:33 > 0:37:35It can just become really cloying, can't it?
0:37:35 > 0:37:40- Can't it, James? OK.- All right?
0:37:40 > 0:37:41That's nearly ready.
0:37:41 > 0:37:44So water on here for the French beans.
0:37:44 > 0:37:47I'm doing them, Chef, I'm doing them.
0:37:47 > 0:37:50- Don't you start this, Rick, I tell you what.- No, I promise.
0:37:50 > 0:37:54I'm just getting back at him for slagging me off. There you go.
0:37:54 > 0:37:58Now, these delicious creamy juices are going to be
0:37:58 > 0:38:02- poured on top of the pork and the mushrooms.- Right.
0:38:02 > 0:38:04Do you want me to do that? You're happy doing that yourself?
0:38:04 > 0:38:06I can actually do that myself, yeah.
0:38:06 > 0:38:10- Do you want the parsley in there as well?- Oh, yeah, that would be good.
0:38:10 > 0:38:12It would be nice, wouldn't it? You've half chopped it there.
0:38:12 > 0:38:15- Now, Sid, is this stuff that you cook?- I love it, yeah, I love pies.
0:38:15 > 0:38:17Cos you're a big fan of France as well, aren't you?
0:38:17 > 0:38:20Yeah, I lived there on and off for five years
0:38:20 > 0:38:23and obviously had a restaurant there, so...
0:38:23 > 0:38:27But, yeah, the menu was a wide variety really, bit of Thai,
0:38:27 > 0:38:30bit of Italian, couple of local sort of French dishes.
0:38:32 > 0:38:36- But I love any pie. I love pies, love pies.- Love 'em!
0:38:36 > 0:38:38- Love 'em.- I love them too, they're so comforting.
0:38:38 > 0:38:42Sometimes there is nothing better than a pie.
0:38:42 > 0:38:44There's nothing better than a cooked pie
0:38:44 > 0:38:46so get the potato on and get it in the oven.
0:38:46 > 0:38:50I'm just waiting for the pan here to heat up
0:38:50 > 0:38:54in which I'm going to cook some mustard seeds and chilli and garlic
0:38:54 > 0:38:56for the Gujarati beans.
0:38:56 > 0:39:00- I'm doing the garlic, I'm doing the garlic.- Quickly!
0:39:00 > 0:39:01There you go.
0:39:01 > 0:39:04This is a nice, soft mashed potato.
0:39:05 > 0:39:09- And where's the fork? - There's the garlic.- Fantastic.
0:39:09 > 0:39:11OK, so once the beans are just blanched
0:39:11 > 0:39:13just for a minute or two...
0:39:13 > 0:39:15- You can do that, I'll stick it in the...- OK.
0:39:15 > 0:39:17How long does this go in the oven for?
0:39:17 > 0:39:20This will go in here for about, you know, turn up the oven
0:39:20 > 0:39:23and put it in for say about 20 minutes just if it was hot already.
0:39:23 > 0:39:26- 20 minutes. - Say 30 to 35 minutes if...
0:39:26 > 0:39:29- Right, I'll leave you to do the beans.- OK.- There we go.
0:39:29 > 0:39:32- Right, what's next? In we go with these?- So it's nice and hot,
0:39:32 > 0:39:37I'm just going to go pour some sunflower oil into the hot pan.
0:39:37 > 0:39:40Mustard seeds go in first and they'll start to pop
0:39:40 > 0:39:43- so you do need to have the beans ready to fire in.- Quite quickly, yep.
0:39:43 > 0:39:45Followed by the garlic, little bit of dried chilli
0:39:45 > 0:39:48and some salt and pepper.
0:39:48 > 0:39:52- Throw in...- Go, Rach!- The pressure.
0:39:52 > 0:39:54And then toss the French beans
0:39:54 > 0:39:57and this actually would work with other vegetables as well.
0:39:57 > 0:40:01- You know carrots are really delicious cooked like this.- Yeah.
0:40:01 > 0:40:04Mangetout of course, even broccoli.
0:40:04 > 0:40:07- There we go.- Toss it all around. Lovely.- There you go.
0:40:07 > 0:40:11- That pie looks really nice. - There you go, there's your pie.
0:40:11 > 0:40:13And the beans are ready, too.
0:40:14 > 0:40:17Don't burn the garlic, that is the thing though because you know
0:40:17 > 0:40:19when you put the garlic and the mustard seeds in...
0:40:19 > 0:40:21Yeah, they're quite strong.
0:40:21 > 0:40:23You put the beans and garlic into the hot pan.
0:40:23 > 0:40:25Rachel, remind us what that is again.
0:40:25 > 0:40:28We've got gorgeous pork pie with gentle spices
0:40:28 > 0:40:31and the Gujarati-style green beans. There we go.
0:40:31 > 0:40:32- It's as easy as that.- Yeah.
0:40:37 > 0:40:40There you go. Do you do the washing up at home?
0:40:40 > 0:40:43- I just leave it for the children to do.- Exactly. Come on over.
0:40:43 > 0:40:47- Sid, you like your pie.- I do. It smells good.- Dive into that pie.
0:40:47 > 0:40:49Dive in, tell us what you think.
0:40:49 > 0:40:52You could do that with chicken, I suppose, rather than pork?
0:40:52 > 0:40:54- Yeah, absolutely. - Use the thighs, maybe?
0:40:54 > 0:40:57- Yeah, exactly, the brown meat would be good.- Mm.
0:40:58 > 0:41:00For breakfast?
0:41:00 > 0:41:02You need to watch this show more often, that's all you get,
0:41:02 > 0:41:05- you need to learn to get the biggest...- I know, I did!
0:41:05 > 0:41:08- That's delicious, that's really tender as well, the pork.- Oh, good.
0:41:08 > 0:41:11- Yeah, really good.- Exactly, you need to give it the amount of time.
0:41:11 > 0:41:14And that's it, you use the shoulder or you use...?
0:41:14 > 0:41:17- Yeah, shoulder or the leg.- I might be using the hock a little bit later,
0:41:17 > 0:41:20- it's a great cut of meat. - Exactly, I love all that.
0:41:20 > 0:41:22- Do you cook much pork in the restaurant or not?- Not a lot.
0:41:22 > 0:41:25- Not a lot?- No, but I mean, I love it.
0:41:25 > 0:41:27And I think it always needs a little bit of spice
0:41:27 > 0:41:31- or some other treatment, doesn't it? - Yeah.- That... I can't wait.
0:41:31 > 0:41:33- Herbs or spices or...- Exactly.
0:41:33 > 0:41:36- Impressed? - One of our favourite things is pie.
0:41:36 > 0:41:38- One of your favourite things is pie? - Oh, good.
0:41:38 > 0:41:42Our gym kit lives in the boot of our car and we go and eat pie instead.
0:41:42 > 0:41:46- Never quite get to the gym.- Rick, dive in, tell us what you think.
0:41:46 > 0:41:50- Oh, sorry, I'm just going to... - Right, say what you think.
0:41:50 > 0:41:53- It's delicious.- It's lovely. - There you go.
0:41:58 > 0:42:00Luckily, Sid loves his pies.
0:42:00 > 0:42:03Keith Floyd time now and here's something I never thought I'd see.
0:42:03 > 0:42:07Floyd driving across Florida in a Winnebago.
0:42:07 > 0:42:08Enjoy this one.
0:42:08 > 0:42:13MUSIC: Rubber Ball by Bobby Vee
0:42:13 > 0:42:18# Like a rubber ball I come bouncing back to you
0:42:18 > 0:42:21# Bouncing back to you. #
0:42:21 > 0:42:22Can't sing.
0:42:22 > 0:42:26Hey, the first person in Britain to open a network golden oldies
0:42:26 > 0:42:30radio station like Z93 here is going to make a fortune.
0:42:30 > 0:42:33This is all part of the American dream,
0:42:33 > 0:42:35this is all part of Floyd's American Pie.
0:42:35 > 0:42:37I've got a mobile home with a kitchen, refrigerator,
0:42:37 > 0:42:39ice making machine, stove.
0:42:39 > 0:42:43I've got my motel in the back, I can go where I want, I am free to go.
0:42:43 > 0:42:46I could stop, I could buy oranges, I can buy limes, chicken...
0:42:46 > 0:42:48I'm going to cook chicken and limes with...
0:42:48 > 0:42:50Flame it in rum, that's what I'll do.
0:42:50 > 0:42:52I'll go to a market and get all that, I can cook it right back here.
0:42:52 > 0:42:56No problems at all. Free to go, free to cook.
0:42:57 > 0:43:00MUSIC: Kokomo by The Beach Boys
0:43:16 > 0:43:20Before air conditioning, Florida was an insect infested swamp,
0:43:20 > 0:43:22red-necked, bullwhip-cracking alligator hunters
0:43:22 > 0:43:24earned a good living
0:43:24 > 0:43:27but no right-thinking person would dream of going there on holiday.
0:43:27 > 0:43:30Times have changed and Florida, the sunshine state,
0:43:30 > 0:43:33rich in fruit, limes, oranges and vegetables and fish
0:43:33 > 0:43:36and bars that serve cocktails in plastic buckets,
0:43:36 > 0:43:38plays host to sun-seekers from all over the world,
0:43:38 > 0:43:41the locals call them snowbirds.
0:43:46 > 0:43:49This is the quick spot for the architectural sketch.
0:43:49 > 0:43:50I mean, it is very interesting
0:43:50 > 0:43:52but it's unlikely to be commended by HRH.
0:43:52 > 0:43:55But with its sandy beaches and the warm Gulf Stream,
0:43:55 > 0:43:57it's a great place for a healthy holiday.
0:43:57 > 0:44:00Fruit and vegetables bigger and better, they say,
0:44:00 > 0:44:02than anywhere else grow in sun-kissed contempt.
0:44:02 > 0:44:05The fishing boats provide the beach bars with shrimp and grouper
0:44:05 > 0:44:09and, if you've got a few quid, the living is very easy.
0:44:09 > 0:44:11If you can tolerate the polite hard sell from bar tenders
0:44:11 > 0:44:13and waitresses, that is.
0:44:13 > 0:44:15Don't you agree?
0:44:24 > 0:44:28That's really good - anyway, listen, this is a cookery programme
0:44:28 > 0:44:32and I'm going to talk about food, in a relatively serious way.
0:44:32 > 0:44:34Now that I'm rich and famous, of course,
0:44:34 > 0:44:37I don't have to say phrases like "by the magic of television,
0:44:37 > 0:44:40"all these things are here" - I have people, out back, as we say.
0:44:40 > 0:44:42They travel in a separate bus
0:44:42 > 0:44:44and they leap in every time I stop for petrol
0:44:44 > 0:44:46and prepare my ingredients - good, isn't it?
0:44:46 > 0:44:48My ingredients are - because this is Florida,
0:44:48 > 0:44:50this is the Sunshine State,
0:44:50 > 0:44:53I know nothing about it, never been here before,
0:44:53 > 0:44:54so I bought a cookery book.
0:44:54 > 0:44:57The cookery book said things like fried chicken and limes -
0:44:57 > 0:44:58lots of limes, here -
0:44:58 > 0:45:01chuck in a bit of pineapple, baste it in flour and fry it...
0:45:01 > 0:45:05It didn't seem exactly brilliant so, with every due respect to Florida,
0:45:05 > 0:45:09I've modified the recipe I found in the Floridian cookbook
0:45:09 > 0:45:11and decided to produce this particular dish,
0:45:11 > 0:45:13chicken with limes.
0:45:13 > 0:45:17Clive, I'd like to explain what we've got, starting with the chicken, OK?
0:45:17 > 0:45:18Little fillets of breast of chicken,
0:45:18 > 0:45:20which have been marinating for a couple of hours
0:45:20 > 0:45:23in freshly squeezed lime juice, garlic and salt -
0:45:23 > 0:45:25and quite a lot of salt, by the way.
0:45:25 > 0:45:30Round to your right, I've got some curry powder, garlic and saffron.
0:45:30 > 0:45:33Most importantly - I love the glass, don't you?
0:45:33 > 0:45:34Football team or something.
0:45:34 > 0:45:37We've got freshly squeezed lime juice, some white rum,
0:45:37 > 0:45:40because we're near Jamaica, near the Ca-RIBB-ean, as they call it,
0:45:40 > 0:45:41or the Cari-BBE-an, as I call it.
0:45:41 > 0:45:43Pepper and salt, stuff like that.
0:45:43 > 0:45:46Celery, tomatoes, which I have carefully peeled
0:45:46 > 0:45:48and taken the pips out of and that is -
0:45:48 > 0:45:50oops, sorry about that - it is important,
0:45:50 > 0:45:53so the thing doesn't get muddled about with the skins.
0:45:53 > 0:45:55We've got some lovely butter,
0:45:55 > 0:45:57some really plumptious little raisins -
0:45:57 > 0:45:59very sweet and succulent, they are.
0:45:59 > 0:46:01They haven't been sitting
0:46:01 > 0:46:03on the 9 o'clock shop shelf for three months.
0:46:03 > 0:46:05They've just been packed and sold, they're very good.
0:46:05 > 0:46:08I've got some freshly cubed pineapple,
0:46:08 > 0:46:11I've got some ordinary flour and some corn meal -
0:46:11 > 0:46:12corn meal and cornflour,
0:46:12 > 0:46:14very important part of American cookery,
0:46:14 > 0:46:15as far as I can understand.
0:46:15 > 0:46:18I shall learn more, like you're learning, as I go along,
0:46:18 > 0:46:20because this is my first time in America.
0:46:20 > 0:46:23Lovely pineapple, lovely limes
0:46:23 > 0:46:27and a mixture of wild, brown and white rice.
0:46:27 > 0:46:30Clive, you're going to have problems coming in to see,
0:46:30 > 0:46:31but I'll come back here.
0:46:31 > 0:46:34First of all, my little fillets of chicken,
0:46:34 > 0:46:37nicely marinated in lime, garlic and salt,
0:46:37 > 0:46:40are dredged in the two kinds of flour -
0:46:40 > 0:46:42one, and straight into the pan to fry.
0:46:44 > 0:46:45Another one.
0:46:48 > 0:46:50In we go as well, mustn't go in the butter.
0:46:52 > 0:46:53And we'll do a third one.
0:46:56 > 0:46:59OK - right, swizzle those around a second.
0:46:59 > 0:47:03Hey, this is the kind of pan you can make a paella for 400 people in -
0:47:03 > 0:47:05presumably, that's the sort of thing they do
0:47:05 > 0:47:08when they're on their hols in the old whatever-these-things-are -
0:47:08 > 0:47:12Ace Arrows, Pace Arrows, Winnebagos, RVs - I don't know.
0:47:12 > 0:47:16Right, get those little pieces of chicken frying nicely away there,
0:47:16 > 0:47:17up to frying speed.
0:47:17 > 0:47:20Then, cos I interpreted this dish - I mean, the dish really was
0:47:20 > 0:47:23very basically "do that, chuck in some celery, a cup of water,
0:47:23 > 0:47:27"a cup of rice and some pineapple and stew it", I...
0:47:27 > 0:47:30I mean, OK, it's their country and that's how they like to do things,
0:47:30 > 0:47:32but I thought I ought to refine it down just a little bit.
0:47:32 > 0:47:34So what I'm going to do is, as those fry away there...
0:47:36 > 0:47:38..I'm going to flame it in some rum.
0:47:40 > 0:47:41Mmm...
0:47:43 > 0:47:46..and hope I don't set the microwave on fire.
0:47:46 > 0:47:48I mean, how many caravans have you lot got with microwaves in?
0:47:48 > 0:47:51It's absolutely extraordinary, isn't it? So, we'll do that...
0:47:51 > 0:47:53SMOKE ALARM SOUNDS
0:47:53 > 0:47:56That's brilliant - they know about microwaves,
0:47:56 > 0:47:58but they don't know about flambe cooking!
0:47:58 > 0:47:59HE LAUGHS
0:47:59 > 0:48:01Hence the alarm. No problem...
0:48:01 > 0:48:04PLASTIC SMASHES, ALARM DIES DOWN
0:48:04 > 0:48:05Anyway, back to the proper business.
0:48:05 > 0:48:09So, I've got my chicken fillets in there,
0:48:09 > 0:48:12frying away in butter with a little bit of celery, OK, and my rum.
0:48:12 > 0:48:15Then the next very important thing that goes in
0:48:15 > 0:48:17is this lovely, fresh lime juice.
0:48:17 > 0:48:21So we put that in..like that.
0:48:21 > 0:48:26Then into that, we also add some little pineapple pieces
0:48:26 > 0:48:28which is genuinely, genuinely fresh.
0:48:28 > 0:48:30I mean, if you could bite it...
0:48:31 > 0:48:32..you would know it.
0:48:32 > 0:48:35It is Florida sunshine - cos this is...
0:48:35 > 0:48:38You know, although this is...all sharp and smooth down here -
0:48:38 > 0:48:40fishing boats and big cars and stuff -
0:48:40 > 0:48:42it is a little bit like Provence.
0:48:42 > 0:48:47It is the last, sort of, untamed area of America,
0:48:47 > 0:48:50in terms of modern-day travel and tourism, stuff like that.
0:48:50 > 0:48:53And they have got these fabulous fruits and big fish
0:48:53 > 0:48:55and vegetables and stuff like that
0:48:55 > 0:48:57and it does actually reflect in the cooking.
0:48:57 > 0:49:00And it is nice - even the junk food here is good,
0:49:00 > 0:49:04because it's served with...heart, with a smile on its face.
0:49:04 > 0:49:09Anyway, enough of my philosophy - pineapple and rum, celery
0:49:09 > 0:49:11and chicken pieces go into there, OK?
0:49:13 > 0:49:17Then in to that, we add a couple of quarters
0:49:17 > 0:49:22of peeled and de-pipped tomatoes, all right?
0:49:22 > 0:49:25Some salt and pepper, I think we should have, just to go in there -
0:49:25 > 0:49:27and they like their things quite spicy, here,
0:49:27 > 0:49:31so I'm going fairly heavy on the pepper.
0:49:31 > 0:49:34A little bit of salt. We let that bubble away for a while.
0:49:34 > 0:49:37Another thing - I thought it'd be really good fun
0:49:37 > 0:49:39to add some beer, some American beer, here.
0:49:39 > 0:49:42We're not in Milwaukee, but I'd love otherwise,
0:49:42 > 0:49:45if we were, to make that little joke, "What made Milwaukee famous
0:49:45 > 0:49:46"made a loser out of me."
0:49:46 > 0:49:50Anyway - so, you put a bit of beer in there instead of stock,
0:49:50 > 0:49:53because the Americans are not big on stocks.
0:49:53 > 0:49:56They don't have bubbling saucepots and stock pots and things,
0:49:56 > 0:49:58especially not in a mobile home.
0:49:58 > 0:50:04Anyway, what happens now is that bubbles away now for about 20 minutes
0:50:04 > 0:50:06until the pineapple's softened and cooked,
0:50:06 > 0:50:08until the tomato is good
0:50:08 > 0:50:10and until the sauce there is reduced.
0:50:10 > 0:50:12And then we have to go to a second phase.
0:50:17 > 0:50:18'So, faster than a wave can break,
0:50:18 > 0:50:21'I finish the sauce by whizzing the pineapple,
0:50:21 > 0:50:22'the juices from the pan,
0:50:22 > 0:50:25'with a knob of butter in the food processor - simple, isn't it?'
0:50:27 > 0:50:31I'm not one of those chaps who really likes to do decorative things.
0:50:31 > 0:50:34I mean, I'm much more involved in, kind of,
0:50:34 > 0:50:36"down home cooking", as they call it here.
0:50:36 > 0:50:39But while I was here, while I was filming this sequence,
0:50:39 > 0:50:41Salvador Dali died - and, of course, he's very important
0:50:41 > 0:50:43in the St Petersburg area and stuff like that.
0:50:43 > 0:50:47And I feel that, in a little way, you know, Salvador -
0:50:47 > 0:50:49with these raisins going on the top, by the way -
0:50:49 > 0:50:51he would have perhaps...
0:50:51 > 0:50:53Might well have enjoyed the taste,
0:50:53 > 0:50:55but he would have approved of the sentiment
0:50:55 > 0:50:57of trying to make a sunshine dish,
0:50:57 > 0:51:01of trying to make my kind of tribute to Florida,
0:51:01 > 0:51:03to artists and poets and rock'n'roll stars
0:51:03 > 0:51:04and all of those things.
0:51:04 > 0:51:07But the problem is now, I'm actually going to serve this
0:51:07 > 0:51:09to a man I have never met.
0:51:09 > 0:51:12And he's an ex-Green Beret - he was in Vietnam.
0:51:12 > 0:51:15I don't know if he'll really go for this, but I will.
0:51:18 > 0:51:21There you go, Doug. Plate's very hot, I'm afraid.
0:51:22 > 0:51:24There's a knife and fork.
0:51:25 > 0:51:28Listen, I've tried to make it from Floridian ingredients -
0:51:28 > 0:51:33it's chicken in a lime sauce with pineapple and rice and raisins.
0:51:33 > 0:51:37Anyway - do you think surviving in America in the 1980s and '90s
0:51:37 > 0:51:38is a big problem?
0:51:42 > 0:51:45I think surviving with some type of honour
0:51:45 > 0:51:48and some type of dignity is a problem.
0:51:50 > 0:51:52When you talk about survival,
0:51:52 > 0:51:55you've got to talk about the quality of survival.
0:51:55 > 0:51:57That's what I look for for everyone.
0:51:59 > 0:52:03I live down on the river. The people who live down there with me...
0:52:04 > 0:52:07..almost all of them are Vietnam vets.
0:52:07 > 0:52:10We take care of each other. We have a lot of quality,
0:52:10 > 0:52:13primarily because of the way we relate to each other.
0:52:13 > 0:52:17All right - OK, you're a tough man. You've been in the Congo, Vietnam,
0:52:17 > 0:52:19done all that stuff -
0:52:19 > 0:52:21I'm a tough guy, I'm going to take it from you.
0:52:21 > 0:52:25What did you think of my interpretation of a Floridian dish,
0:52:25 > 0:52:29trying to cook some chicken with some limes, rice and stuff like that?
0:52:29 > 0:52:32Everything was done, texture and everything was fine,
0:52:32 > 0:52:34just a little bit too much lime.
0:52:34 > 0:52:38A little bit too much lime - they always do that to me.
0:52:38 > 0:52:41You know, this is the Provence of America,
0:52:41 > 0:52:43because in Provence, they used to say,
0:52:43 > 0:52:44"A little bit brilliant -
0:52:44 > 0:52:46"well cooked, well presented, well done...
0:52:46 > 0:52:48"A little too much salt."
0:52:48 > 0:52:50Here, too much lime.
0:52:50 > 0:52:53I haven't so much fun since the pigs ate my little sister.
0:53:03 > 0:53:06The best time to fish for grouper, so the guide book told me,
0:53:06 > 0:53:09is when an incoming tide coincides with a rising barometer.
0:53:09 > 0:53:11Not a lot of people know that, but it's true.
0:53:11 > 0:53:14I only wish we'd read that particular book before we set off
0:53:14 > 0:53:16with my very latest chum, Captain Jack Powell,
0:53:16 > 0:53:18and his fabulous fish finder -
0:53:18 > 0:53:20and the latest in high-tech fishing gear.
0:53:23 > 0:53:26All right, you got a nice one, here! What have you got there?
0:53:26 > 0:53:28This is a 3.5lb grouper, Jack.
0:53:28 > 0:53:31THEY LAUGH
0:53:31 > 0:53:33That's closer to four, but...
0:53:35 > 0:53:37Fighting like a little snapper.
0:53:37 > 0:53:40OK, we've got a grouper, a little grouper.
0:53:40 > 0:53:43- A little grouper.- A little one. - This is a little one?
0:53:43 > 0:53:45- That's a little one. - But it is a real one.
0:53:45 > 0:53:50- It is.- We had to abandon trawling and Jack whacked on the live bait.
0:53:50 > 0:53:52I don't know why they weren't hitting.
0:53:52 > 0:53:55- And is that the answer? We're using the wrong bait?- Well...
0:53:55 > 0:53:59- Shall we do that again?- We'll drop that down again. Let me show you.
0:53:59 > 0:54:01I'm going to stick him in the live well, here.
0:54:01 > 0:54:04- We have at least lunch.- Yes, we do.
0:54:04 > 0:54:06That was a red grouper. We want a black grouper.
0:54:06 > 0:54:10- OK, we'll get one this time. - Hopefully. Here we go.
0:54:13 > 0:54:17The hours drip slowly by and we only had a few small fish.
0:54:17 > 0:54:20I'd been looking forward to landing at least a 100lb grouper.
0:54:20 > 0:54:22But some days, there just ain't no fish.
0:54:22 > 0:54:24Happily, the icebox was well-stocked with beer and rum.
0:54:24 > 0:54:27Hemingway would have been terribly proud of us.
0:54:27 > 0:54:29In search of another legend, Zelda and Scott Fitzgerald,
0:54:29 > 0:54:31I checked into their former stomping ground -
0:54:31 > 0:54:34a pink birthday cake called the Don CeSar Hotel,
0:54:34 > 0:54:36only to be lumbered with another cooking sketch
0:54:36 > 0:54:39with my latest-latest chum, Jean-Louis Chalet.
0:54:39 > 0:54:42And to help him, here's one of me frying some fillets
0:54:42 > 0:54:43of freshly caught red snapper.
0:54:45 > 0:54:48All right - oh, some vegetables.
0:54:48 > 0:54:50What are we going to provide today for vegetables?
0:54:50 > 0:54:54I have a nice julienne of these mixed veg...
0:54:54 > 0:54:57Is there a place for improvisation in the American kitchen?
0:54:57 > 0:55:00I mean, I've only so far been in the short order kitchens,
0:55:00 > 0:55:02where everything gets punched out of a ticket.
0:55:02 > 0:55:05Yet here you are, you're winging it, you're playing it.
0:55:05 > 0:55:08Yes - well, you must improvise. You must know your basics.
0:55:08 > 0:55:10You must know the theory, you must know the practical side -
0:55:10 > 0:55:14of course, this is a very practical knowledge and training
0:55:14 > 0:55:15you must have.
0:55:15 > 0:55:19Cooking is a flair with lots of finesse and lots of knowledge.
0:55:19 > 0:55:22But, yes, you must improvise. You must stay within...
0:55:22 > 0:55:24Sorry, can we just have a real close-up on here, Clive, please?
0:55:24 > 0:55:26What have you got in there, then?
0:55:26 > 0:55:29We have shitake mushrooms, you have a julienne of bell peppers,
0:55:29 > 0:55:32you have some enokis and you have a julienne of zucchinis...
0:55:32 > 0:55:35Listen, this is an international programme - what are enokis?
0:55:35 > 0:55:37Enokis are a kind of Japanese mushroom
0:55:37 > 0:55:39which are now grown in California.
0:55:39 > 0:55:42Enokis are actually these, right here - delightful, delightful.
0:55:42 > 0:55:45We use these in salads, you can use these on fish...
0:55:45 > 0:55:48They're miniature, miniature - long-stalk mushrooms.
0:55:48 > 0:55:51- Exactly.- Now we grow them on the West Coast.
0:55:51 > 0:55:53- Where does the caviar come in? - In the sauce.
0:55:53 > 0:55:55Could I have a spoonful of it before it goes in?
0:55:55 > 0:55:58- Sure.- I have this terrible weakness for caviar, I really do.
0:55:58 > 0:56:00Sorry, Clive, sorry to interrupt.
0:56:00 > 0:56:01But I mean, this is America,
0:56:01 > 0:56:04and they've got it here by the kilo, the hundredweight.
0:56:04 > 0:56:07It's one of my favourite things. Mmm...thank you!
0:56:07 > 0:56:10The sauce is reducing down, I'm going to add some caviar to it.
0:56:10 > 0:56:12Here we are - nice little bit of caviar.
0:56:16 > 0:56:18And we're going to put a little bit more.
0:56:18 > 0:56:21I myself, I love caviar and champagne.
0:56:21 > 0:56:23- It is your birthday. - It is my birthday.
0:56:25 > 0:56:30OK - what we will do, we'll overlap this like this.
0:56:31 > 0:56:34Now, as I said earlier, this is a local snapper
0:56:34 > 0:56:37which is an outstanding quality of fish.
0:56:40 > 0:56:44I am just getting to know the Florida seafood quite well, now.
0:56:44 > 0:56:48Now what I'm going to do, I'm going to put this on the side, to...
0:56:48 > 0:56:51- Get the fat off. - Get the sweat off.
0:56:51 > 0:56:54This is not a very high-calorie item right here.
0:56:55 > 0:56:57A typical unleaded American dish -
0:56:57 > 0:57:01the main thing it's got is a million bucks' worth of caviar over it.
0:57:01 > 0:57:05All right - then we add a little bit of Southern corn into it.
0:57:05 > 0:57:07- That's good.- All right.
0:57:07 > 0:57:10Let's put this little puppy on top or somewhere
0:57:10 > 0:57:14to make it a nice, delightful presentation on the plate.
0:57:19 > 0:57:21And you can see why Florida is called the Sunshine State.
0:57:21 > 0:57:24Now, as ever on Best Bites, we're looking back at some
0:57:24 > 0:57:27of the fantastic cooking from the Saturday Kitchen archives.
0:57:27 > 0:57:29Still to come on today's Best Bites -
0:57:29 > 0:57:31seasoned omelette-making professionals
0:57:31 > 0:57:32Michael Caines and Nick Nairn
0:57:32 > 0:57:34said they weren't bothered about their times
0:57:34 > 0:57:35on the omelette challenge.
0:57:35 > 0:57:39But they seem pretty keen to go fast when the eggs hit the pans.
0:57:39 > 0:57:42Find out how they both perform a little later on.
0:57:42 > 0:57:44The great Paul Rankin is in charge of dessert today -
0:57:44 > 0:57:47he makes a delicious vanilla buttermilk panna cotta,
0:57:47 > 0:57:51from scratch, and serves it with lemon-roasted apricots.
0:57:51 > 0:57:54And tennis star Pat Cash faced his food heaven or food hell.
0:57:54 > 0:57:56Would he get his food heaven, red snapper,
0:57:56 > 0:57:58with my pan-roasted fillet of red snapper,
0:57:58 > 0:58:00served with coriander and cumin lentils
0:58:00 > 0:58:02and roasted shallots?
0:58:02 > 0:58:04Or would he get his dreaded food hell, green pepper,
0:58:04 > 0:58:08with my stir fried Szechuan-style green pepper and squid
0:58:08 > 0:58:10with green pepper pilau rice?
0:58:10 > 0:58:13Find out what he gets to eat at the end of today's show.
0:58:13 > 0:58:16Now, we look back at Will Holland's first-ever appearance
0:58:16 > 0:58:20on Saturday Kitchen - he was fresh-faced and still in his 20s.
0:58:20 > 0:58:22I kind of remember that...just.
0:58:22 > 0:58:25- Welcome to the show.- Hi, James. - First time on the show.
0:58:25 > 0:58:27- Congratulations on your Michelin star.- Thank you.
0:58:27 > 0:58:30- Especially...what, you're 29? - 29 years old, yeah.
0:58:30 > 0:58:33Incredible, incredible. Everything you wanted out of it?
0:58:33 > 0:58:36Or is there more from you, yet? Just a stepping stone?
0:58:36 > 0:58:38It's a stepping stone. There's more in me, yet.
0:58:38 > 0:58:40- I'm still young. - There's more in him yet.
0:58:40 > 0:58:42- Let's see what we're cooking today. - Excellent.
0:58:42 > 0:58:45We're going to do a Parmesan-crusted halibut
0:58:45 > 0:58:48with a lime emulsion, a zingy lime emulsion,
0:58:48 > 0:58:50- which we've got some limes there for. - Yeah.
0:58:50 > 0:58:52Then we're going to make a sag aloo
0:58:52 > 0:58:54with new potatoes, spinach and some more spices.
0:58:54 > 0:58:57Then, obviously, the all-important Parmesan for the crust.
0:58:57 > 0:58:59OK - you're going to get on and prepare our halibut.
0:58:59 > 0:59:00Tell us a bit about that.
0:59:00 > 0:59:03- You want me to grate our Parmesan cheese?- Yeah.- Right.
0:59:03 > 0:59:05So, you're using the halibut, here.
0:59:05 > 0:59:07Yeah, I've got a nice, chunky fillet of halibut.
0:59:07 > 0:59:10It's, um...off a decent-sized fish
0:59:10 > 0:59:12and you get this kind of skirt on here
0:59:12 > 0:59:14which we're just going to take off and get rid of.
0:59:14 > 0:59:16Then we're going to cut the halibut
0:59:16 > 0:59:19into some nice cubes, some nice chunks.
0:59:19 > 0:59:22I'm just going to use this back piece, here.
0:59:22 > 0:59:24Um...just trim that off.
0:59:24 > 0:59:28And, yeah, about four cubes per person would be nice.
0:59:29 > 0:59:30There you go.
0:59:30 > 0:59:33What about this idea of fish and cheese?
0:59:33 > 0:59:36Fish and cheese - basically,
0:59:36 > 0:59:39the cheese is going to add texture to the dish.
0:59:39 > 0:59:41It's going to add a really nice crust,
0:59:41 > 0:59:42so an interesting texture.
0:59:42 > 0:59:45Um, and obviously, the Parmesan's really, really salty.
0:59:45 > 0:59:47So it's going to kind of season the dish for us.
0:59:47 > 0:59:48Don't listen to him, Will.
0:59:48 > 0:59:51I like Welsh rarebit and smoked haddock - lovely.
0:59:51 > 0:59:53That's smoked fish, not...you know.
0:59:53 > 0:59:55Right, so, we've got our halibut here.
0:59:55 > 0:59:58- Quite a meaty fish, as well.- Yeah. - I've grated the Parmesan cheese.
0:59:58 > 0:59:59I've got some spices, here -
0:59:59 > 1:00:03I've basically got some mild Madras curry powder,
1:00:03 > 1:00:07some garam masala, some turmeric and some salt.
1:00:07 > 1:00:09I'm going to mix that into the cheese.
1:00:09 > 1:00:10While I'm doing this,
1:00:10 > 1:00:12do you mind zesting and juicing some limes for me, please?
1:00:12 > 1:00:14My entire job today, I think - there you go.
1:00:14 > 1:00:16Zesting and juicing these.
1:00:16 > 1:00:17The idea is you mix this together...
1:00:17 > 1:00:20- Mix all the spices together. - We need to get this cooking.
1:00:20 > 1:00:23We do - I'll tip that out onto the plate.
1:00:23 > 1:00:29I'll just dab one side of the halibut into this spicy, cheesy mix.
1:00:29 > 1:00:33And then I'm going to put it straight into a preheated pan.
1:00:34 > 1:00:36There you go.
1:00:36 > 1:00:38- No oil in there? - No oil in there at all, John.
1:00:38 > 1:00:42Um, a dry pan, and it's on a low to medium heat.
1:00:42 > 1:00:44That's where you get your crispiness from.
1:00:44 > 1:00:45That's where you get the crust.
1:00:45 > 1:00:47Let me get rid of that excess cheese, there.
1:00:47 > 1:00:50- There you go.- I'm going to crack on with the sag aloo.- Yup.
1:00:50 > 1:00:56So I've got some shallots - you can use onions or shallots, either-or.
1:00:56 > 1:00:59I'm not going to chop this too fine,
1:00:59 > 1:01:02so that we get some nice pieces of shallot in there.
1:01:02 > 1:01:05Now, how does a Michelin star affect your business?
1:01:05 > 1:01:07Some people say it increases turnover -
1:01:07 > 1:01:10does it increase the popularity of your restaurant?
1:01:10 > 1:01:14It really, really has increased since it got awarded in January.
1:01:14 > 1:01:17- Yeah. - Obviously the restaurant's in Ludlow,
1:01:17 > 1:01:21- and Ludlow's kind of in the middle of nowhere.- Yeah.
1:01:21 > 1:01:25You're not accidentally driving through Ludlow and stopping off
1:01:25 > 1:01:28for something to eat, so it turns it into a real destination restaurant.
1:01:28 > 1:01:31But it's also the sister restaurant to L'Ortolan.
1:01:31 > 1:01:34Yeah, it's the younger sister restaurant to L'Ortolan,
1:01:34 > 1:01:37- they're both owned by Alan Murchison, who's my boss.- Yeah.
1:01:37 > 1:01:39And I've worked for Alan for five years now.
1:01:39 > 1:01:41- Nice that you've given him a plug there.- Yeah, yeah.
1:01:41 > 1:01:44- Good old Alan.- There's a sink at the back if you want to wash your hands,
1:01:44 > 1:01:46- there you go.- Excellent.
1:01:46 > 1:01:49Right. And it's literally only been open 18 months?
1:01:49 > 1:01:52The restaurant's been open for...it's actually its second birthday today.
1:01:52 > 1:01:54- Right. - We opened the restaurant, um...
1:01:55 > 1:01:59..July the 11th 2007, so it's two years today exactly.
1:01:59 > 1:02:01- Happy birthday.- Happy birthday. - Happy birthday, there you go.
1:02:01 > 1:02:05So, I've got some shallot and garlic just sweating down in that pan there.
1:02:05 > 1:02:10- Yeah.- And I'm going to add some spices - again, the same spices.
1:02:10 > 1:02:12Garam masala, Madras curry powder and turmeric.
1:02:12 > 1:02:13I'm going to add them in nice and early
1:02:13 > 1:02:15so the spices get really, really...
1:02:15 > 1:02:18- So, the same as what we got on top of the halibut.- Yeah.
1:02:18 > 1:02:20And the spice is just going to get nicely roasted in there.
1:02:20 > 1:02:24- Right, so you've got the zest of two limes and the juice of three.- Yeah.
1:02:24 > 1:02:27- There you go.- And I'm going to put that into a pan here.
1:02:27 > 1:02:30- Yeah.- And we're just going to get that reducing down.
1:02:30 > 1:02:32This is an interesting sauce, to go with this.
1:02:32 > 1:02:34- It's got quite a nice little zing to it.- Yeah, it's really zingy.
1:02:34 > 1:02:36Obviously the lime is very, very acidic,
1:02:36 > 1:02:40so to help it be not so acidic, we're going to put some sugar in there.
1:02:40 > 1:02:42Yeah.
1:02:42 > 1:02:45And you're almost going to cook the fish entirely through on one side.
1:02:45 > 1:02:49Yeah. You can see that it's just starting to cook at the bottom.
1:02:49 > 1:02:52It means that the crust's going to really form
1:02:52 > 1:02:54a lot of texture in there, and the fish will just cook,
1:02:54 > 1:02:58so we're looking for it to be half to three quarters cooked on one side
1:02:58 > 1:03:00- before we turn it over.- Right, OK.
1:03:00 > 1:03:02Just going to put a bit of butter in there as well.
1:03:04 > 1:03:07So the idea is we're just almost toasting these spices off,
1:03:07 > 1:03:08so a little bit of oil...
1:03:08 > 1:03:10A little bit of oil, and just, as I said,
1:03:10 > 1:03:13get the spices in there nice and early on,
1:03:13 > 1:03:14so they've got time to really cook out,
1:03:14 > 1:03:18- so you haven't got that kind of raw spice in there.- OK.
1:03:18 > 1:03:22- So...- Potatoes. - Yeah, got some new potatoes.
1:03:22 > 1:03:24Nice at this time of the year.
1:03:24 > 1:03:27- New potatoes.- These are already cooked new potatoes.- Parboiled.
1:03:27 > 1:03:30- Yeah.- I'm going to pop them in there and just let them
1:03:30 > 1:03:34take on that lovely roasted spice flavour.
1:03:34 > 1:03:35So that sauce you've got is what?
1:03:35 > 1:03:37Just lime juice and zest, sugar and butter,
1:03:37 > 1:03:39and you just boil the whole lot together?
1:03:39 > 1:03:42Yeah, you boil it together. I mean, I've called it an emulsion...
1:03:42 > 1:03:44Don't tell him too much, it'll be in his book.
1:03:44 > 1:03:45LAUGHTER
1:03:45 > 1:03:47I've called it an emulsion,
1:03:47 > 1:03:50because basically I'm emulsifying a fat, in this case butter,
1:03:50 > 1:03:52with something else, which in this case is lime juice.
1:03:52 > 1:03:57- And so we're just going to make it into a syrup, basically.- Yeah.
1:03:57 > 1:04:00I've popped some baby spinach in there, to finish the sag aloo off,
1:04:00 > 1:04:02and I'm actually going to turn the heat off on that,
1:04:02 > 1:04:05just to let the residual heat in the pan just wilt the baby spinach.
1:04:05 > 1:04:08You can see, that's more or less ready to be turned over.
1:04:08 > 1:04:09- Well, I think it is, really!- Yeah.
1:04:09 > 1:04:12- So you can see it all cooking halfway up the side.- Yeah.
1:04:12 > 1:04:14People often panic with this, and they turn it over beforehand,
1:04:14 > 1:04:17- but than you can't see whether it's cooked in the middle.- Definitely.
1:04:17 > 1:04:20It's really a case of just letting it do its thing on one side,
1:04:20 > 1:04:25and as you can see, the Parmesan has really, really crusted up.
1:04:25 > 1:04:27This is where you get the crusted...
1:04:27 > 1:04:29Really, really, crusted, just one side.
1:04:29 > 1:04:32If you were feeling crazy, dust the whole lot and colour all sides
1:04:32 > 1:04:33to get a really good crust on there.
1:04:33 > 1:04:36This is where you're going to change the flavour of this quite a lot.
1:04:36 > 1:04:39I'm basically - you can see the lime emulsion's come down,
1:04:39 > 1:04:41- so it's really, really syrupy.- Yeah.
1:04:41 > 1:04:44- I'm just going to pour that into the fish pan.- Yeah.
1:04:44 > 1:04:47And you'll see that I've taken that pan off the heat,
1:04:47 > 1:04:51and it's basically just that the underside of the fish
1:04:51 > 1:04:53is going to almost poach in the lime emulsion.
1:04:53 > 1:04:55Now, I mentioned the Acorn Awards -
1:04:55 > 1:04:58they are actually quite prestigious awards, aren't they, really?
1:04:58 > 1:05:00- So...- They are, they're... - You're quite...
1:05:00 > 1:05:02They're pretty serious awards for the industry.
1:05:02 > 1:05:05- For the industry...- And to get one, especially at your age...
1:05:05 > 1:05:08Well, you have to be under 30 to win one, so I've just scraped in there.
1:05:08 > 1:05:14- Yeah.- But the Acorn Awards have been going for over 20 years.- Right.
1:05:14 > 1:05:17And they basically recognise 30 rising stars of the industry
1:05:17 > 1:05:18under the age of 30.
1:05:18 > 1:05:21And former winners include Marco Pierre White and really...
1:05:21 > 1:05:25- You're in pretty good company there. - Yeah, some good company. So...
1:05:25 > 1:05:26But the true test is in the eating.
1:05:26 > 1:05:28The true test is in the eating.
1:05:28 > 1:05:30- There you go.- Going to just...
1:05:31 > 1:05:35..put some of this sag aloo on the plate there.
1:05:35 > 1:05:38And this is actually quite a simple dish, isn't it, really?
1:05:38 > 1:05:41- It's quite quick. - Yeah, it's quick and easy.
1:05:41 > 1:05:43Especially if you've got some new potatoes,
1:05:43 > 1:05:46possibly you've cooked too many the day before,
1:05:46 > 1:05:50just to use them up and make a sag aloo like that.
1:05:50 > 1:05:51Really, really nice.
1:05:51 > 1:05:55And then as I said, the halibut's finished off cooking
1:05:55 > 1:05:59by poaching one side, so we've kind of crusted and roasted one side.
1:05:59 > 1:06:01- The secret is not to baste it in the...- Not baste it.
1:06:01 > 1:06:03..cos you need that crust, don't you?
1:06:03 > 1:06:06Yeah, it's very, very tempting to, er...
1:06:06 > 1:06:09to sort of ladle the emulsion over the top of it,
1:06:09 > 1:06:11but we're not going to do that.
1:06:11 > 1:06:14I'm just going to use a whisk here,
1:06:14 > 1:06:18and make sure that all the ingredients in the pan
1:06:18 > 1:06:20- have come together nicely.- Yeah.
1:06:20 > 1:06:23- And then we're just going to... - Sauce over the top.
1:06:23 > 1:06:25- Sauce over and around.- Yeah.
1:06:25 > 1:06:27And this is going to add the acidity, which is essential.
1:06:27 > 1:06:29And then the final bit,
1:06:29 > 1:06:31because we've got this fancy coriander cress...
1:06:31 > 1:06:33- Coriander cress, all the rage at the moment.- Yeah.
1:06:33 > 1:06:35But with dishes like this, use it intelligently.
1:06:35 > 1:06:39You know, a really nice, perfumed coriander, not too strong,
1:06:39 > 1:06:42- to finish it off. - Looks absolutely delicious.
1:06:42 > 1:06:43So, Will, remind us what that is again.
1:06:43 > 1:06:48That's Parmesan-crusted halibut, sag aloo and lime emulsion.
1:06:48 > 1:06:50Coming to the NHS...
1:06:50 > 1:06:53- possibly, near you. - I don't know about that.
1:06:53 > 1:06:54Not if it comes to me first.
1:06:59 > 1:07:02I tell you what, it just smells and looks delicious.
1:07:02 > 1:07:04This is the best smelling studio I've ever been in.
1:07:04 > 1:07:06- There you go.- Thank you. Where's yours?
1:07:06 > 1:07:08- You've got to be quick in this game, so dive in.- Man!
1:07:08 > 1:07:10Are there other fish you could use?
1:07:10 > 1:07:13Because halibut - it's often quite difficult to get hold of -
1:07:13 > 1:07:14it's a great fish, but...
1:07:14 > 1:07:15Yeah, it is a great fish.
1:07:15 > 1:07:20- I think basically the key is chunky and white.- Yeah.- I mean...
1:07:20 > 1:07:21Like, cod, or...?
1:07:21 > 1:07:24Cod, haddock - monkfish would be really nice with that.
1:07:24 > 1:07:25Monkfish would be really good, yeah.
1:07:25 > 1:07:29I do a dish at the restaurant with scallops - exactly the same.
1:07:29 > 1:07:33I know scallops aren't as readily available as white fish, but...
1:07:33 > 1:07:36I've never eaten a dish containing Parmesan that I didn't like,
1:07:36 > 1:07:38it's a fantastic flavour.
1:07:38 > 1:07:41- That nice flavour over the top of it.- Mm!- Guys?
1:07:41 > 1:07:43- That's not coming back. - Silence at the end.
1:07:43 > 1:07:45- Silence.- It's great. But that cheese -
1:07:45 > 1:07:47you don't get the taste of the cheese,
1:07:47 > 1:07:48you get salt from the cheese, don't you?
1:07:48 > 1:07:51And that lovely sweet ands sour flavour. It's delicious.
1:07:51 > 1:07:53- It's delicious.- Would he pass the first round on MasterChef?
1:07:53 > 1:07:55He's through the first round.
1:08:00 > 1:08:03What a delicious way to serve white fish.
1:08:03 > 1:08:05Now, both Michael Caines and Nick Nairn already had pretty
1:08:05 > 1:08:08respectable times on the omelette challenge board.
1:08:08 > 1:08:11When they went head-to-head, would they manage to improve them?
1:08:11 > 1:08:12Let's find out.
1:08:12 > 1:08:15Right, let's get down to business. The chefs that come on the show
1:08:15 > 1:08:16battle it out against the clock
1:08:16 > 1:08:19and each other to test how fast they can make a three-egg omelette.
1:08:19 > 1:08:21Now, it's going to be a close contest today,
1:08:21 > 1:08:24cos Nick's running 8th on our board here, 22 seconds.
1:08:24 > 1:08:27Just behind, Michael, there, with 22.84 seconds,
1:08:27 > 1:08:31so I'm pretty sure these guys can go quicker, as well, to be honest.
1:08:31 > 1:08:33Usual rules apply, you can choose what you like
1:08:33 > 1:08:35from the ingredients put in front of you.
1:08:35 > 1:08:37- Got to be a three-egg cooked omelette.- Cooked?- Yes.
1:08:37 > 1:08:40Oh, that's what I've been doing wrong for the last couple of shows!
1:08:40 > 1:08:42That's why I've been off most Sundays - off work.
1:08:42 > 1:08:44Yeah. Are you ready?
1:08:44 > 1:08:453, 2, 1, go.
1:08:48 > 1:08:51- They say that they don't practise this, Gloria.- I know!
1:08:51 > 1:08:53- It's lies. - It's just a load of rubbish.
1:08:58 > 1:08:59Pressure's on.
1:09:02 > 1:09:04Michael's caught up, but it's how good...
1:09:04 > 1:09:06- Oh! - GONG CLASHES
1:09:06 > 1:09:07Very close.
1:09:07 > 1:09:09Very, very close.
1:09:09 > 1:09:10Shall I taste this one first?
1:09:11 > 1:09:13Mm.
1:09:13 > 1:09:14- Michael...- Yeah.
1:09:14 > 1:09:15HE LAUGHS
1:09:19 > 1:09:20He's saying nothing.
1:09:20 > 1:09:22And this one...
1:09:22 > 1:09:25They're so quick, they haven't seasoned it.
1:09:25 > 1:09:26There you go.
1:09:26 > 1:09:28This is actually an omelette, though.
1:09:28 > 1:09:30Complete with bits of shell, as well.
1:09:30 > 1:09:33- Texture, bit of protein. - Added crunch.
1:09:33 > 1:09:34Anyway...
1:09:37 > 1:09:39- Nick first.- Slow.
1:09:40 > 1:09:41- Slow.- 21.
1:09:41 > 1:09:44- Nah.- Slow, you reckon?
1:09:44 > 1:09:46- Yeah.- You're quicker.- Really?!
1:09:46 > 1:09:49- Yep.- See, I told you.
1:09:49 > 1:09:53- 19.44 seconds.- Ooh!- Ooh! - Woo-hoo-hoo!
1:09:53 > 1:09:55- Very, very quick. - Fantastic!- 3rd on our board.
1:09:55 > 1:09:57- Look at that!- Which is
1:09:57 > 1:09:58pretty quick indeed.
1:10:00 > 1:10:02- Michael.- Yeah. I was just behind him, so I'm, what? 20?
1:10:02 > 1:10:05I don't know - I thought you were ahead of me, actually.
1:10:05 > 1:10:07- No, I thought you beat me. - It was very, very close.
1:10:07 > 1:10:10You're so nice to each other, for goodness' sake.
1:10:10 > 1:10:14You can see... I think you're going to be...
1:10:14 > 1:10:17It was slow coming out the pan, but as it hit the plate...
1:10:17 > 1:10:18You were quicker than him.
1:10:18 > 1:10:20- Ohh!- Whoa-ho!
1:10:20 > 1:10:23They say that this game, they don't worry about it - look at them!
1:10:23 > 1:10:27- Like children. You did it in 19.35 seconds.- Oh!
1:10:27 > 1:10:31- Woo-hoo!- Fantastic! - APPLAUSE
1:10:31 > 1:10:33- But that's not an omelette...- No!
1:10:33 > 1:10:36..so you're going back on the table here at 22.84 seconds,
1:10:36 > 1:10:38he's got to come back.
1:10:38 > 1:10:40Cos if you think I'm eating a plate full of that...
1:10:40 > 1:10:42- Oh, look...!- You can think again.
1:10:47 > 1:10:50There was definitely no way I was going to eat that one, Michael.
1:10:50 > 1:10:53I'm usually in charge of making desserts, so when someone offers
1:10:53 > 1:10:56to make it for me, I'm more than happy to let them get on with it.
1:10:56 > 1:10:59And when Paul Rankin wanted to make panna cotta, I was glad to assist.
1:10:59 > 1:11:02- How are you doing? - I'm doing really good, thanks.- Good.
1:11:02 > 1:11:03Now, I'm interested about this,
1:11:03 > 1:11:06because it's one of my favourite desserts - panna cotta.
1:11:06 > 1:11:08- It is lovely, isn't it? - Which, meaning what? Set cream?
1:11:08 > 1:11:11- It's a classic Italian... - Panna is cream...- Yeah.
1:11:11 > 1:11:14- ..cotta means cooked, so it's cooked cream.- Lovely.
1:11:14 > 1:11:17- Right.- So, first thing you do, get your cream on to boil.
1:11:17 > 1:11:18In here we've got about 300ml.
1:11:18 > 1:11:22- Right.- 300ml of double cream.- Yeah.
1:11:22 > 1:11:25Now, classically, the Italians would just do a bit of cream
1:11:25 > 1:11:28and then what they'd do is they'd set it with gelatine.
1:11:28 > 1:11:30- Yeah.- Yeah? Leaf gelatine, this stuff here.- Leaf gelatine.
1:11:30 > 1:11:34- Lovely stuff.- When you're adding your flavour into your panna cotta,
1:11:34 > 1:11:38you can do all sorts of things - you could add espresso in there, you can
1:11:38 > 1:11:40add lemon zest, orange zest, anything -
1:11:40 > 1:11:42as long as you understand the concept of the cream
1:11:42 > 1:11:45and the gelatine, you can play with it all you want -
1:11:45 > 1:11:47you can make up your own recipes at home.
1:11:47 > 1:11:50But this is a vanilla one that we start with, OK?
1:11:50 > 1:11:51So, a fresh vanilla bean,
1:11:51 > 1:11:57and of course we get in there and we scrape all those wonderful seeds out.
1:11:57 > 1:12:00You know, once I had a bunch of chefs in the restaurant
1:12:00 > 1:12:04that complained that they had dirty specks in their panna cotta.
1:12:04 > 1:12:06I've had that in the restaurant.
1:12:06 > 1:12:09They complain that the plates are not clean enough.
1:12:09 > 1:12:10Yeah.
1:12:10 > 1:12:15So, the specks actually come from those delicious flavourful seeds
1:12:15 > 1:12:17- that are in the vanilla pod.- Yeah.
1:12:17 > 1:12:18And it's a great thing to see,
1:12:18 > 1:12:21because it means that you're getting the real stuff, of course.
1:12:21 > 1:12:23But if you can't get this, don't use vanilla essence,
1:12:23 > 1:12:25- use vanilla extract. - Extract is the one.
1:12:25 > 1:12:28- Not the essence, which is like the chemical.- Boy, you know your stuff.
1:12:28 > 1:12:30- I'm trying. - I'm dead impressed with you today,
1:12:30 > 1:12:33- cos I sort of thought you were like a boy racer city guy.- Yeah.
1:12:33 > 1:12:35But you're turning into a country gent,
1:12:35 > 1:12:37and you're growing all these vegetables,
1:12:37 > 1:12:40- and you actually know what you're talking about.- Thank you very much!
1:12:40 > 1:12:41GUESTS CHEER
1:12:41 > 1:12:43Well, I'm trying.
1:12:43 > 1:12:45- I never knew anything about this. - Will you just get on with this?
1:12:45 > 1:12:49- Go on, carry on. - We're all impressed, aren't we?
1:12:49 > 1:12:50So, the gelatine goes in water,
1:12:50 > 1:12:52so you've soaked the gelatine in water.
1:12:52 > 1:12:54Hold on, we've cooked the cream,
1:12:54 > 1:12:57and ideally you should just let that sit for a little while. OK?
1:12:57 > 1:12:58So, yeah -
1:12:58 > 1:13:01the gelatine needs to go into cold water, not warm water, not hot water.
1:13:01 > 1:13:03Cold water. And it takes about ten minutes to soften.
1:13:03 > 1:13:05- Just squeeze it out.- Yeah.
1:13:05 > 1:13:09- And then we add that into the cream, yeah?- Lovely.- OK.
1:13:09 > 1:13:11I'll hold that for you.
1:13:11 > 1:13:16Now, the other secret ingredient that I use here is condensed milk
1:13:16 > 1:13:17instead of buttermilk.
1:13:17 > 1:13:20It gives you that lovely sort of cooked milk flavour,
1:13:20 > 1:13:23which is a little bit like what you have in India
1:13:23 > 1:13:26when you cook your milk down for some of your sweets.
1:13:26 > 1:13:27- ATUL:- Yeah, absolutely. Lovely.
1:13:27 > 1:13:30Which is something really special, quite delicious.
1:13:30 > 1:13:32- What do you want, a little spatula? - No, it's actually OK.
1:13:32 > 1:13:33It's coming out.
1:13:33 > 1:13:37So that's giving you - I think it's the first time
1:13:37 > 1:13:41I've really shown people what's going to give that mystical flavour.
1:13:41 > 1:13:44You've got condensed milk AND buttermilk going in there,
1:13:44 > 1:13:46but the buttermilk going in there in a minute.
1:13:46 > 1:13:49- The buttermilk goes in later, because it's a cultured milk.- Yeah.
1:13:49 > 1:13:51If we added that in to the very hot cream, it would curdle.
1:13:51 > 1:13:55It would split. So you need to take some of the heat off that.
1:13:55 > 1:13:57So, this is different to how I would normally do a panna cotta,
1:13:57 > 1:13:58by reducing the cream down.
1:13:58 > 1:14:00- That's how I was taught. - Yeah, boil it down...
1:14:00 > 1:14:03Boil it down and then cool it once you've got the gelatine in,
1:14:03 > 1:14:04and fold in some more cream.
1:14:04 > 1:14:06For me, this is not a classic panna cotta.
1:14:06 > 1:14:09I only call it panna cotta to give people some sort of recognition
1:14:09 > 1:14:10of what they're going to get.
1:14:10 > 1:14:14For me, in the restaurant, I call this a buttermilk cream, quite often.
1:14:14 > 1:14:17You mentioned panna cotta - I mean, the region where it came from,
1:14:17 > 1:14:19Northern Italy, Piedmont, I think,
1:14:19 > 1:14:22- that's because the cream is very, very popular up there.- Yeah.
1:14:22 > 1:14:24- That region of Northern Italy. - It's very rich cream.
1:14:24 > 1:14:25Yeah, very rich cream.
1:14:25 > 1:14:28So, in goes the buttermilk, and I've got 350ml of buttermilk,
1:14:28 > 1:14:30and that's all there is to it.
1:14:30 > 1:14:32- Next thing we do...- I'll move that.
1:14:32 > 1:14:37..we just want to put it through a sieve, pushing all those
1:14:37 > 1:14:40lovely vanilla seeds in, and then we just tip it into...
1:14:40 > 1:14:42Do you want me to do that?
1:14:42 > 1:14:45Yeah, please, if you could just tip it into the containers.
1:14:45 > 1:14:47All you need to do is let that sit in the fridge
1:14:47 > 1:14:49for about four hours, until it'll set up.
1:14:49 > 1:14:52- So just fill these up.- Yeah. - Is it any particular dishes?
1:14:52 > 1:14:54People who haven't got these - you could do them in teacups,
1:14:54 > 1:14:57- I suppose.- Teacups are a great idea.
1:14:58 > 1:15:01And I would actually use that quite often.
1:15:01 > 1:15:05Those little aluminium moulds are great because they heat up...
1:15:05 > 1:15:07- Dariole moulds. - Dariole moulds, yeah. So...
1:15:07 > 1:15:09So I'll pop that in the fridge. Carry on.
1:15:09 > 1:15:13Next thing we're doing here is some roast apricots with lemon.
1:15:13 > 1:15:16But as part of the juice I'm going to cook them in,
1:15:16 > 1:15:18I'm going to use orange juice.
1:15:19 > 1:15:24We start off, just a little bit of lemon zest
1:15:24 > 1:15:27going into the baking dish here.
1:15:28 > 1:15:33James, maybe you can help me and just do some of that orange juice for me?
1:15:33 > 1:15:37- Juice or zest? - Juice, I need.- Juice?- Yeah.
1:15:37 > 1:15:40- I'll give you one of those. - Lovely.
1:15:40 > 1:15:41Just cut that one for me.
1:15:41 > 1:15:44And you want orange and...? Oh, right. OK. Lovely.
1:15:44 > 1:15:50So what we're getting is this really intense citrus flavour,
1:15:50 > 1:15:51which is...
1:15:51 > 1:15:54It's that classic Suzette mix, isn't it, the lemon and the...?
1:15:54 > 1:15:57- Like a crepe Suzette sauce? - Yeah, lovely.- Yeah.
1:15:57 > 1:15:59It's the whole citrus thing going on.
1:15:59 > 1:16:02Sign of a good lemon - plenty of seeds.
1:16:02 > 1:16:04That's grand.
1:16:04 > 1:16:08- Lovely.- Now, apricots are beautifully in season -
1:16:08 > 1:16:10it's actually the end of the season at the moment,
1:16:10 > 1:16:12but it's one of my favourite fruits.
1:16:12 > 1:16:17All you do, is just this little crack here, just go round like that
1:16:17 > 1:16:19and the little seed comes out.
1:16:19 > 1:16:23This is also really wonderful to do with peaches and plums,
1:16:23 > 1:16:26it just really suits them so much.
1:16:26 > 1:16:29And you want to bake it - something like this will take about ten
1:16:29 > 1:16:32minutes, depending on how ripe the fruit is.
1:16:32 > 1:16:35Plums would be great cos they're coming into season.
1:16:35 > 1:16:37Well, we only need five apricots.
1:16:37 > 1:16:40We only want five now.
1:16:40 > 1:16:46And about two or three, maybe four, tablespoons of sugar in there.
1:16:48 > 1:16:49And that's all there is to it.
1:16:49 > 1:16:52Apricots are so good for us, aren't they?
1:16:52 > 1:16:55Just... Yeah, it's one of those high anti-oxidants...
1:16:55 > 1:16:57Exactly. Just three, I believe,
1:16:57 > 1:16:59and that's your recommended daily intake.
1:16:59 > 1:17:00Brilliant. Lovely. Right.
1:17:00 > 1:17:02Toss them over and the lemon juice and
1:17:02 > 1:17:05orange juice will stop them discolouring.
1:17:05 > 1:17:09- So these are going in the oven? - About ten minutes, about 200 degrees.
1:17:09 > 1:17:12It depends how ripe your fruit is.
1:17:12 > 1:17:15And you're going to get something like this here, yeah?
1:17:15 > 1:17:17Absolutely wonderful.
1:17:17 > 1:17:20You let that cool down so that the syrup thickens up a little bit.
1:17:20 > 1:17:25Now, panna cotta, and this is the slightly tricky bit.
1:17:25 > 1:17:31A lot of people make their panna cottas too...
1:17:31 > 1:17:33set with gelatine - and they're not nice to eat.
1:17:33 > 1:17:38They look great, but I would rather have one that falls apart,
1:17:38 > 1:17:40rather than one which...
1:17:40 > 1:17:42We just want it to hold, really.
1:17:42 > 1:17:44- Yeah.- Just there - that's perfect!
1:17:44 > 1:17:47- Oh, look at that!- See that? - Absolutely perfect.
1:17:47 > 1:17:49That won't look as perfect...
1:17:49 > 1:17:52- Sorry, guys.- ..as what... LAUGHTER
1:17:52 > 1:17:56But it's part of the key to an absolutely delicious dessert,
1:17:56 > 1:17:58- you know? - That buttermilk's amazing in there.
1:17:58 > 1:18:01Doesn't it change things incredibly?
1:18:01 > 1:18:03Atul, that'll be on your menu?
1:18:03 > 1:18:05Definitely, yes.
1:18:05 > 1:18:07Bit of cardamom would be nice in there, too.
1:18:07 > 1:18:09I was thinking smoky cardamom,
1:18:09 > 1:18:11the black cardamom would be great with that.
1:18:11 > 1:18:14Black cardamom and black salt - he's making it up.
1:18:16 > 1:18:20Get the juice in there cos the juice is one of the really special things.
1:18:20 > 1:18:23Quite often if I do this in Ireland, I'll decorate with a little
1:18:23 > 1:18:24bit of shortbread.
1:18:24 > 1:18:28This time, I've gone Italian - a little bit of biscotti there,
1:18:28 > 1:18:32and the little chefy touch - icing sugar.
1:18:32 > 1:18:34Beautiful. Paul, remind us what these are again.
1:18:34 > 1:18:37Buttermilk panna cotta with roast apricots and lemon.
1:18:37 > 1:18:38Looks superb.
1:18:44 > 1:18:47Mm. The reason why I'm having a spatula for this is
1:18:47 > 1:18:49cos I'm going to eat it as well.
1:18:50 > 1:18:51LAUGHTER
1:18:51 > 1:18:54I'm sure there are teaspoons around here.
1:18:54 > 1:18:56You get a fork, but I'm going to have to try this.
1:18:56 > 1:18:58I'm sorry, but this is...
1:18:58 > 1:19:00Could you add any booze to the apricots?
1:19:00 > 1:19:02You could add Cointreau, which would be really lovely,
1:19:02 > 1:19:06or Grand Marnier, which would be really spectacular in there.
1:19:06 > 1:19:07- Champagne...- That is superb.
1:19:07 > 1:19:09It's really quite...
1:19:10 > 1:19:12It belies...
1:19:12 > 1:19:15The simplicity belies the depth of how good it is, really.
1:19:15 > 1:19:18Zoe's looking so jealous...
1:19:18 > 1:19:20Bypass Mike, straight down there.
1:19:20 > 1:19:22You don't get a look-in, Mike!
1:19:22 > 1:19:25- A bit slow!- I'll put it in the middle, we can share.
1:19:25 > 1:19:28It's wonderful. How is that affected by the condensed milk
1:19:28 > 1:19:31and the buttermilk versus boiling down cream?
1:19:31 > 1:19:32It's all about the gelatine.
1:19:32 > 1:19:34All about the gelatine.
1:19:34 > 1:19:36Although...
1:19:36 > 1:19:37It's quite a rich thing and the
1:19:37 > 1:19:40buttermilk gives you that nice acidity,
1:19:40 > 1:19:42which is so wonderful with the fruit.
1:19:42 > 1:19:45You said, "Just hold," it has a sort of floppiness?
1:19:45 > 1:19:46Yeah.
1:19:46 > 1:19:48Atul, do you approve?
1:19:48 > 1:19:51- It's fantastic.- Really delicious. - Great.
1:19:55 > 1:19:57That was absolutely delicious.
1:19:57 > 1:19:59Now, it seemed to be all about food colour
1:19:59 > 1:20:02when tennis star Pat Cash faced his food heaven or food hell.
1:20:02 > 1:20:06He loved red snapper, but hated green peppers.
1:20:06 > 1:20:10The result was unanimous, but which one did he get?
1:20:10 > 1:20:11Pat, just to remind you,
1:20:11 > 1:20:15food heaven would be this beautiful bit of red snapper here.
1:20:15 > 1:20:18It could be filleted, pan-fried, served with coriander, cumin,
1:20:18 > 1:20:20lentils with roasted shallots.
1:20:20 > 1:20:23Alternatively, your dreaded food hell is the old green pepper
1:20:23 > 1:20:27over there. Szechuan mix, could be Oriental-style, with rice
1:20:27 > 1:20:30and squid - also one of your food hells.
1:20:30 > 1:20:31- Rubber.- Rubber.
1:20:31 > 1:20:34Hopefully not. What do you think these lot have decided?
1:20:34 > 1:20:35We know what our callers wanted - 3-0.
1:20:35 > 1:20:37I think they're going to go for this
1:20:37 > 1:20:40cos Cyrus doesn't like green peppers either,
1:20:40 > 1:20:42- so...- 7-0, they've gone for it.- 7-0?
1:20:42 > 1:20:45It's walked it. Absolutely walked it, so get rid of this, boys.
1:20:45 > 1:20:47Everybody has chosen red snapper,
1:20:47 > 1:20:50roughly, I probably think cos they've never tried it before,
1:20:50 > 1:20:52I would have thought. But this is wonderful, wonderful fish.
1:20:52 > 1:20:55So red snapper - what I want you to do is chop the shallots and garlic,
1:20:55 > 1:20:58and if you can get the baby shallots in the oven, Cyrus.
1:20:58 > 1:21:01Butter, sugar, water and then those baby shallots,
1:21:01 > 1:21:03which have just been blanched.
1:21:03 > 1:21:05We are just literally going to trim this off,
1:21:05 > 1:21:07and take these fillets off.
1:21:07 > 1:21:11You have to be really careful if you're getting whole snapper.
1:21:11 > 1:21:12- Do you want me to help? - No.
1:21:12 > 1:21:15This is the first time on Saturday Kitchen I'm going to
1:21:15 > 1:21:18let our guest make an omelette,
1:21:18 > 1:21:21- cos...- I'm making omelette? - Yes. You told me...
1:21:21 > 1:21:23- It's about the only thing I can make. - Exactly.
1:21:23 > 1:21:24That is exactly the words you said.
1:21:24 > 1:21:25I cook...
1:21:25 > 1:21:29My theory on food is "pop, pop, ping."
1:21:29 > 1:21:30I pop, pop, ping a lot.
1:21:30 > 1:21:33Pop, pop, ping!
1:21:33 > 1:21:34You can do it in the microwave.
1:21:34 > 1:21:37You've got eggs, a pan, you've got...
1:21:37 > 1:21:39- Get out my way, beginner! - Yeah!
1:21:39 > 1:21:42This is the first time I've let anybody do this. Are you ready?
1:21:42 > 1:21:44Three, two, one - go.
1:21:45 > 1:21:47An omelette as fast as you can.
1:21:47 > 1:21:48- As fast as I can?- Yeah!
1:21:48 > 1:21:50I didn't know it was a challenge!
1:21:50 > 1:21:52LAUGHTER Hold on!
1:21:52 > 1:21:54I'm panicking now!
1:21:54 > 1:21:57I told you - this is the first time we've let anybody do it.
1:21:57 > 1:21:59Burning my hands!
1:21:59 > 1:22:01Little bit of oil, please, Cyrus.
1:22:01 > 1:22:02Where...?
1:22:02 > 1:22:06Where am I supposed to put this?
1:22:06 > 1:22:08That'll do.
1:22:10 > 1:22:11Three? I need three in, do I?
1:22:11 > 1:22:13- Pat, that's a fried egg.- I know.
1:22:13 > 1:22:15- Settle down!- OK.
1:22:17 > 1:22:19Perfect! Perfect! Perfect!
1:22:19 > 1:22:20Doing better than I did.
1:22:20 > 1:22:22It's going to be cooked anyway!
1:22:22 > 1:22:25Not difficult though, was it, Cyrus?
1:22:25 > 1:22:26I messed it up.
1:22:26 > 1:22:29A whizzer? I'm panicking here!
1:22:29 > 1:22:31Freaking me out.
1:22:31 > 1:22:34Bit of cheese - got to have something in it...
1:22:34 > 1:22:37Spring onions. Spring onions is what you've got to have.
1:22:40 > 1:22:43- You want some onions?- Too late now.
1:22:44 > 1:22:45I think that's my...
1:22:45 > 1:22:46Caramelise - quick.
1:22:48 > 1:22:49That's it - perfect.
1:22:52 > 1:22:54You've done a good job, actually.
1:22:54 > 1:22:56- Well...- You got a plate there?
1:22:56 > 1:22:58I got to cook it - that's the only thing.
1:22:59 > 1:23:01Shall I get him a smaller one?
1:23:01 > 1:23:02It's all right.
1:23:02 > 1:23:04- Ready when you are.- Oh, OK.
1:23:04 > 1:23:06It's got to rise to the challenge...
1:23:08 > 1:23:10- APPLAUSE - Pretty respectable.
1:23:12 > 1:23:13Pretty respectable.
1:23:13 > 1:23:15You were...
1:23:15 > 1:23:17Who's going to eat it?
1:23:17 > 1:23:20You may be surprised - you were actually quicker than a
1:23:20 > 1:23:23double Michelin-starred chef, Raymond Blanc.
1:23:23 > 1:23:26- Raymond Blanc...?- Exactly! In the one minute, 20, so brilliant.
1:23:26 > 1:23:29Yeah, but I'm sure it doesn't taste like his!
1:23:29 > 1:23:30We'll taste it a bit later.
1:23:30 > 1:23:32We've got in here, red snapper, pan-fried.
1:23:32 > 1:23:34The secret of cooking fish like this is all the way
1:23:34 > 1:23:36through in the skin, that's the secret.
1:23:36 > 1:23:41I'm then going to grab a little bit of oil. There we go.
1:23:41 > 1:23:44And we can throw in our shallots and garlic - that gets fried up.
1:23:44 > 1:23:47If you can chop me the fresh thyme, as well.
1:23:48 > 1:23:51- Coriander?- The secret of cooking fish - leave the skin on,
1:23:51 > 1:23:53cook it in half olive oil and half butter
1:23:53 > 1:23:57and let the heat go all the way through the fish.
1:23:57 > 1:23:59It's a bit hot round here, innit?
1:23:59 > 1:24:01I just don't want to get stabbed!
1:24:01 > 1:24:05Right, the idea is now, into our mixture - this is for our lentils,
1:24:05 > 1:24:06we've got in here some...
1:24:08 > 1:24:11There you go - bit of cumin seed.
1:24:11 > 1:24:14And we've got some ground coriander seeds.
1:24:14 > 1:24:16So the whole lot gets mixed together. There you go.
1:24:16 > 1:24:18You're can toast this off, as well.
1:24:18 > 1:24:20And then we've got some Puy lentils - these are fantastic.
1:24:20 > 1:24:23- Oh, beautiful. - These are dark Puy lentils.
1:24:23 > 1:24:25- You're not just going to throw them in, though?- Yeah.
1:24:25 > 1:24:28- What do you want me to do with them? - Oh, you cook them?
1:24:28 > 1:24:31- You're throwing them in there?- Yeah. They get put in there.
1:24:32 > 1:24:35And then we're going to take some red wine...
1:24:35 > 1:24:37Little bit of fresh thyme as well, boys.
1:24:37 > 1:24:39Have you got that?
1:24:39 > 1:24:41Lentils and fish can take quite strong flavours,
1:24:41 > 1:24:44so you've got some red wine, some chicken stock,
1:24:44 > 1:24:46and the whole lot cooked down nicely.
1:24:46 > 1:24:49You need to cook that for about half an hour.
1:24:49 > 1:24:52And we end up with one that we've got over here.
1:24:52 > 1:24:54These cook for about half an hour and they puff up
1:24:54 > 1:24:56and you see how much you get - quite a lot.
1:24:56 > 1:24:58Now, the fish is almost there -
1:24:58 > 1:25:01you can see it cooking halfway up the side.
1:25:01 > 1:25:04All we do is take this and flip it over.
1:25:06 > 1:25:09Now the secret of that is just leave it in the pan
1:25:09 > 1:25:11and it'll continue to cook.
1:25:11 > 1:25:13You only turn fish over once - don't need to cook it any more.
1:25:13 > 1:25:15You cut the skin?
1:25:15 > 1:25:17The only reason I cut the skin on snapper,
1:25:17 > 1:25:21it's the same as I do on bass - when you put it in the pan, it'll bend.
1:25:21 > 1:25:23And to stop it from bending, you put
1:25:23 > 1:25:26a few slices into it, like that.
1:25:26 > 1:25:28You could leave it off the heat
1:25:28 > 1:25:31and the residual heat will continue to cook that.
1:25:31 > 1:25:34Meanwhile, over here with our lentils.
1:25:34 > 1:25:37We can finish this off here. We've got some coriander,
1:25:37 > 1:25:40which I absolutely adore.
1:25:40 > 1:25:41Fresh coriander.
1:25:43 > 1:25:46Can you grab me a spoon, please? That'd be great.
1:25:46 > 1:25:47Some black pepper.
1:25:48 > 1:25:50There we go.
1:25:51 > 1:25:53There you go.
1:25:53 > 1:25:55You're Mr Professor about coriander - give us
1:25:55 > 1:25:57some information about coriander.
1:25:57 > 1:26:00Supposed to one of the earliest herbs and spices ever, isn't it?
1:26:00 > 1:26:02Excellent diuretic.
1:26:02 > 1:26:05Great for your kidneys and liver.
1:26:05 > 1:26:06So that's what it does.
1:26:06 > 1:26:08It's a great digestive.
1:26:08 > 1:26:12- So coriander...- So you can have this after your green peppers!
1:26:12 > 1:26:14Especially with lentils, it's great.
1:26:14 > 1:26:16It's a good digestive.
1:26:16 > 1:26:19Mmm - black pepper. Now, what lentils need is some salt.
1:26:22 > 1:26:23Without salt, it's no good.
1:26:23 > 1:26:25Yeah, and above all else, this stuff.
1:26:25 > 1:26:28This is amazing, this is cabernet sauvignon vinegar,
1:26:28 > 1:26:29made out of red wine.
1:26:29 > 1:26:31It's amazing.
1:26:31 > 1:26:34Compared with normal vinegar, it's got this amazing taste,
1:26:34 > 1:26:37and in lentils it is just incredible.
1:26:38 > 1:26:42So we give that a mix together. Teaspoon, please, if you've got one.
1:26:42 > 1:26:44Teaspoon - we've got one, sir.
1:26:44 > 1:26:47- Are our shallots ready? - Yeah. Shallots are almost ready.
1:26:48 > 1:26:52And you get this nice little kick with these.
1:26:52 > 1:26:55The idea is, we grab our little lentils here...
1:26:57 > 1:26:59We got our fish.
1:26:59 > 1:27:00Then lift our fish off.
1:27:01 > 1:27:04We can lift that up...place it on there.
1:27:04 > 1:27:07So you got the crispy skin that you've got with it...
1:27:07 > 1:27:09on the top.
1:27:09 > 1:27:12- Bit of shallot. - Watch it, it'll be hot.
1:27:12 > 1:27:15These little baby onions which have been blanched.
1:27:15 > 1:27:17Put a few of these round the edge.
1:27:17 > 1:27:20These have been cooked in a little bit of sugar, some butter.
1:27:20 > 1:27:22Little baby coriander - we got any?
1:27:22 > 1:27:25I just... The chopped one's gone in.
1:27:25 > 1:27:28Baby coriander right here. There you go.
1:27:28 > 1:27:31Little baby coriander, little shoots.
1:27:32 > 1:27:34There you go - dive into that, guys.
1:27:34 > 1:27:36- Lovely.- Grab a spoon.
1:27:36 > 1:27:39- Dive in, Pat.- It's your dish, sir. - It's your dish.
1:27:39 > 1:27:41Hopefully, your idea of heaven.
1:27:41 > 1:27:44- Could eat that all day. - What do you think of that?
1:27:44 > 1:27:46It's good - that's strong.
1:27:46 > 1:27:49It's great, but with the lentils, it takes that meaty,
1:27:49 > 1:27:52meatiness of the fish and I think it really does work.
1:27:52 > 1:27:56- What do you reckon, guys? - Lovely. Fantastic.
1:27:56 > 1:27:57I don't like much on my fish -
1:27:57 > 1:27:59on a good fish like that I like it almost plain.
1:27:59 > 1:28:01Yeah. Happy with that?
1:28:01 > 1:28:04- That's good.- Easy as that. And you get a glass as well!
1:28:09 > 1:28:10Pat Cash there,
1:28:10 > 1:28:12one of the few people to use cheese
1:28:12 > 1:28:14in their omelette challenge omelette.
1:28:14 > 1:28:16That's all we've got time for on today's Best Bites.
1:28:16 > 1:28:18If you'd like to try to cook any of the food you've
1:28:18 > 1:28:21seen on today's programme, you can find all the studio
1:28:21 > 1:28:24recipes on our website. Just log on to bbc.co.uk/recipes
1:28:24 > 1:28:27There are loads of tasty ideas on there for you to choose from.
1:28:27 > 1:28:30Have a great week and I'll see you very soon. Bye for now.