Episode 148 Saturday Kitchen Best Bites

Time to get some great culinary inspiration for the week ahead.

This is Saturday Kitchen Best Bites.

Welcome to the show. As always, we have some great food,

amazing chefs, and hungry celebrities

lined up for you this morning.

Coming up on today's show, from Southern Ireland we have the lovely Rachel Allen,

who makes a hot pork and mushroom pie with gentle spices

and serves it with green beans.

And we travel back to 2009 when Will Holland

made his first appearance on the show.

He made Parmesan-crusted halibut

with home-made sag aloo and a zesty lime emulsion.

And Northern Ireland is represented by the great Paul Rankin.

He's on dessert duty today,

and he makes a delicious vanilla buttermilk panna cotta,

and serves it from scratch

with lemon-roasted apricots.

And tennis sensation Pat Cash faces food heaven or food hell.

Would he get his food heaven - pan-roasted fillet of red snapper,

served with coriander and cumin lentils

and roasted shallots,

or would he get his dreaded food hell -

my stir-fried Szechuan-style green pepper

and squid, with green pepper pilau?

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

But first, it's time to get some Italian inspiration

with Theo Randall.

He's armed and ready with Tuscan sausages.

These lovely, spicy sausages,

which is an Italian style, actually come from England.

Right, OK. What's the Italian style in it?

Using things like pancetta,

-and prosciutto fat.

-Don't they have a lot of fennel seed in them?

Fennel seed and a bit of chilli.

First of all, we'll put our pasta in.

In goes the penne.

Mix it up with some Swiss chard.

If you could chop an onion up for me.

We'll start with a bit of olive oil, as usual...

..in the pan.

You take the skins off the sausage

and you have this lovely sort of seasoned sausage meat inside,

like a mince.

Where would this be from in Italy?

You get these sort of sausages in Tuscany.

Every kind of butcher has all these trimmings

of lovely bits of pork,

they eat huge amounts of pork in Tuscany.

Look at the skin, it comes off really easily,

and that sort of beautiful mince inside.

Do they put more fat in it, in the Italian sausages?

Yeah, there is lots of fat. They use spices,

chilli, bay leaves, fennel seeds,

that kind of thing, and they mix it up with nice bit of pork belly fat

and use a bit of things like shoulder,

and mince it up quite roughly so it has a lovely texture.

Then, if you just take it out the skin,

it makes a brilliant pasta sauce.

Now, who is this from? Thank you.

Onion straight in?

And a little bit of pancetta.

Could you use a British sausage?

You could use a British sausage

but you need something with quite a lot of fat in it,

-big chunks of fat.

-More a Cumberland-style sausage?

-The Cumberland would be too fine a mince, I would say.

-OK.

This is a better knife for that, that's not very good.

-The garlic's gone in.

-Garlic's gone in, onion's gone in.

Now, using some of this Swiss chard.

Can you take the leaves off and cut the stalks really fine,

like matchsticks?

This is fantastic. It does grow different colours.

You get orange chard, red chard...

They call it rainbow chard.

That's lovely.

I always find the red chard can be slightly tough.

When you cook it, it has very stringy stalks.

But you'll use the entire lot, yeah?

A bit of pancetta...

You put plenty of onion in there, didn't you?

I only put a half in.

Let's get more sausage in there to even it up.

Is that chopped enough like that?

A little bit finer, please.

THEY LAUGH

Your knife skills aren't what they used to be.

It was fine in rehearsal and now you just changed it!

-That's cos I did it!

-Exactly.

-Right...

-We won't use that bit.

-In it goes.

Your restaurant is celebrating your fifth year?

Five years, it's amazing, isn't it?

Five years and going strong.

It feels like five minutes ago, but also feels like ten years.

Those sausages, all that fat is coming out of them,

and that smoky pancetta

is going to season these sausages

and the onion is just sort of there for the sweetness.

If we get that chard in quickly...

What do you call this in Italian?

Bietola.

-Bietola?

-Bietola.

The French call it blette.

-They do call it blette.

-Swiss chard.

I used to cook it a lot when I was in France,

working over there with liver. They cook it a lot, as well.

That's very nice, and the stalks are lovely

because you can blanch the stalks

and you can make a lovely sort of gratin

with eggs and cream and cheese, like a griot or something.

Quite sort of chunky.

Just sort of break that down.

As well as celebrating your fifth year,

you've started writing your new book?

Yeah, I've got a lot of recipes

which I've been collecting over the years,

ones I really like to cook at home.

The new book will be quite a big one, I think.

Is that Spanish food, or what's that?

HE LAUGHS

-Or Italian?

-It's Japanese.

Japanese!

The stalks are in already.

-I'll put the tops of these ones in.

-OK.

I just want to cook that sausage down.

You have all that sort of

fennel and the garlic in there, a little bit of dried chilli.

It's important to use the right pasta for the right dish.

Why are you using penne for this one?

Penne, because it's penne rigate, which means it has the little lines

on it, so it will hold the sauce.

You can use anything like a rigatoni or something.

Or maybe even a papardelle, a flat egg pasta.

This one is quite a nice, easy one and everyone likes penne, don't they?

Just recap what we have in there.

So you've fried the onion, a bit of garlic.

We have the pancetta, the sausages

and we're breaking them down so they become more manageable.

You par-cooked this beforehand, so this is not real-time.

Yeah, that will be out in a second.

A little bit of Parmesan.

-Shall I do that? I'll do that.

-What's that?

-Parmesan.

I'll do that, sorry.

There you go. Do that.

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

You're also doing the old food shows this month?

Yeah, I'm with you

in Birmingham and I'm doing a pop-up restaurant

at London Olympia,

for the MasterChef weekend.

And I'm doing a demonstration,

A Taste of London, Taste of Christmas.

See, I'm busy, very busy.

OK.

Let's get this chard out now.

Just going to drain the chard out.

So the stalks are nice and soft.

How much Parmesan do you want, anyway?

Tons!

I'm enjoying this, you see.

I'll keep going.

These are the best Christmas presents ever.

Are they your own range?

-No.

-LAUGHTER

They will be soon!

These are brilliant.

So I'm putting the cream in, James.

They're good for your corns on your feet.

Little bit of cream.

-You'll like this bit... The cream.

-What's that?

-It's cream.

-It's cream! Double cream.

-Your favourite.

I reckon it needs a bit more.

Ah, come on! Use that pasta water.

-The chard's gone in there, yeah?

-Chard's gone in.

A real classic one will probably have tomato in,

but I just thought the Swiss chard adds a little different dimension.

I want to show you this, cos I know you're a fan of Italian produce.

-I was at Mr Tom Kerridge's restaurant last night.

-Yeah.

-Have I got to close my eyes?

-No.

-OK.

-This is from the UK.

-Check that out - that is a UK-grown black truffle.

-That is amazing.

-Oh, my God, it smells good as well.

-Yeah.

-God...

Get your hands off it!

That's a UK-grown black truffle. Look at that.

That'll be on tonight's menu if I get my hands on it.

-It's lovely, isn't it?

-Very nice.

Grown in the UK.

I did promise the guy not to tell you where it was cos he's

literally got it, so...

It's near Oxford.

OK, the pasta's in.

Add a little bit of the pasta cooking water just to help it along.

You use a lot of this water in there?

Yeah, cos it's starchy, so it's gives a nice emulsified...

Is this the difference - normally you add more sauce or oil,

you'd use the water?

I always use water cos then you're not enriching the sauce too much,

you don't make the sauce too heavy.

You can add lots and lots more cream, but...

So you've got chilli flakes in there as well.

Chilli flakes in there, Swiss chard, sausages, pancetta, bit of Parmesan.

Look at that - nice and emulsified.

And then, I think we can probably plate that up.

Make sure it's all creamy - so all the sauce sticks to the actual pasta.

Yeah.

That's kind of what you want.

And let's put that on the plate.

And if you can't find these Italian sausages?

If you can't find these Italian sausages...

You can't make the dish!

-Yeah, exactly!

-Just get some alphabet...

Alphabetti Spaghetti, that kind of stuff, yeah?

You could if you really want, but...

-Do you want a sprinkle of cheese...

-Little sprinkle of cheese, little bit of...

..while you explain what it is?

My penne with spicy Italian sausages, pancetta, Swiss chard,

cream and Parmesan.

It's pretty good.

There you go!

All done. Easy as that.

Have a seat over there. Dive into that.

-It looks hot.

-It is very hot, yeah.

-Tell us what you think of that.

-OK.

I'm a bit worried. It's embarrassing eating on the telly, innit?!

Particularly when it's hot!

Oh, it's good.

Like you say, you've got to get the right type of pasta for that one.

It really is important. If you get the wrong pasta,

the sauce just falls away from the pasta, it doesn't hold to it,

so it's very important you get a ridged pasta.

What do you think of gluten-free pastas? Is there any good ones out there?

They're getting really good now.

Some of the corn ones are fantastic - just using corn.

They're kind of yellow and the quality's really good.

I'd always go for rice myself, but you think corn's better?

I think the corn one's got more flavour,

cos it tastes of something.

That's his own range! Anyway...

What do you reckon to that one?

-It's lovely.

-Happy? Nice and simple.

The sausage is really good.

The flavour and the meatiness of the sausage.

Bit of fennel in there...

English black truffle...

-That's would have been nice.

-You're not getting that one.

Now that's a comforting treat at any time of the year.

Coming up, I make an American-style breakfast with pancakes,

bacon and maple syrup for Kim Medcalf,

after Rick Stein gets his mouth around a Bedfordshire Clanger...

When I'm driving over that beautiful bridge into Wales,

I suppose it seems mundane,

but I'm thinking about cockles and laver bread and the Gower Peninsula.

But this country has so much breathtaking landscape

and great food associated with it.

This is the farm of Griffith Williams near Harlech, North Wales.

He's always lived here,

and like everyone round here, his first language is Welsh.

-I been working every day of my life, but I like it here.

-I bet you do.

These pastures are covered by the incoming tide,

giving the lambs he rears a unique flavour.

The colour of the meat is a lot redder and the taste...

..is out of this world, really.

It's crazy! Griffith's just told me

that his salt marsh lamb is just being sold as ordinary lamb.

So he manages to produce something

that is fantastically flavoured and it's sold as ordinary lamb!

It is SO typical of this stupid country!

We just don't appreciate what we've damned well got!

Thinking about that trip to the salt marshes, near Harlech,

I suppose I was a bit over the top about it,

but it does seem to me silly, when you've got such a brilliant product,

as salt marsh lamb not to shout it from the housetops.

But funnily enough,

on my way back from Wales I stopped into M&S in Bristol.

Lo and behold, on the butcher's counter, there was salt marsh lamb.

So this is an exhortation to all the other supermarkets -

come on, chaps, let's have salt marsh lamb everywhere!

Funnily enough, I was cooking in Downing Street not so long ago

and I chose Welsh salt marsh lamb for the menu.

Jacques Chirac was over with most of the French cabinet,

just for a little chat,

and that's what I cooked him and they loved it.

I've got a best end of salt marsh lamb, or a rack as it's also called.

It's small. Lovely meat - look at the marbling.

It's small, so it's an eight-cutlet rack - normally you go for six -

so we're into the shoulder a bit.

I'm just going to roast that for about 20 minutes

and serve it on a bed of beans and peas.

First of all the beans -

I'll poach them with bay leaves, carrots and thyme,

plus some chopped shallots and garlic, and cover them with water.

I put it on the heat and simmer gently until the beans are soft.

I like lamb and flageolets,

but I think the beans on their own are a bit dull.

I'm taking them off the heat and straining them,

but I'm keeping that well-flavoured cooking liquid.

Back into the pan with the beans,

slice the carrots up and add some fresh garden peas.

A little more finely-chopped garlic, and olive oil.

Now a slice of butter.

I like a mixture of olive oil and butter in some dishes,

like sauteed potatoes, for example.

Finally, some seasoning of salt and freshly-ground black pepper.

Now to roast the lamb,

and I'm seasoning it well on both sides.

It's a very attractive joint,

which really does bring out the trade skills of your local butcher,

and only takes 20 to 25 minutes to cook.

I bought this oven because I like to see how the joint is progressing.

Cooking appeals on many levels and it's very attractive to see the fat

as it crisps, and the "brasder", as Griffith would call it, running out.

As it comes out of the oven, the aroma is delightful.

I'll keep the rack warm and pour the fat off from the roasting tray,

and put it on the heat and de-glaze

it with the liquor from the vegetables

and pour it through a sieve back into the pan,

so the vegetables and gravy become one.

This is a really good dish to do

when you've got three or four friends round.

It's got sophistication,

without all the sweat of long roasting and

preparing loads of separate vegetables.

Finally, add lots of chopped parsley.

Now, to carve the lamb...

I began to cook racks of lamb when I started my restaurant in the '70s.

Then it was regarded as quite posh.

It's not a roasting joint I remember from my childhood,

but I urge you to try it -

the meat always comes out so juicy and succulent and pink,

and that's how I like it.

I got the idea for these vegetables from an old French recipe book,

called Cuisine de Terroir, and like all good recipes,

they're totally unaffected by fads of TV cooks

and never fade from fashion.

Part of my journey is a bit of a gastronomic history lesson.

Here is the only place in the world they make the Bedfordshire clanger!

The word clanger, by the way, means "voracious appetite".

They used to make them like this -

a suet pudding stuffed with ham and vegetables,

because ovens were rare, so most things were boiled on a range,

but now they bake them in a pastry.

Here we are at Mr Gunn's Bakery, in the village of Sandy,

using gammon, potatoes, seasoning, onions and gravy.

He puts the savoury filling in one end of the pastry,

and a sweet apple filling in the other,

rather like the two-course Cornish pasties.

It's a bit sad that you're the last

person making clangers in the whole of Bedfordshire.

How do you see the future of the clanger?!

I think it's terribly sad we're the last person,

and it's immensely important that we continue doing it as long as possible,

and I intend to, for as long as I'm about, definitely.

In modern days, we take the easy way out sometimes,

all the ready-prepared meals and everything - people don't want to turn their hand to making things.

So, really anything goes in a clanger.

It's just that variety of sweet and savoury that's important.

They're very good.

What I like is this story that when they were working in the fields,

they'd take their clangers in a canvas bag to work,

and they'd be working down a row of, say, Brussels sprouts, picking.

They'd take a bite of the clanger, and really like it,

and put it back in the bag

and throw the bag down the row and work to the bag

and take another bite. It was a sort of incentive...

And a jolly good incentive it would have been, too.

I first came here to Chatsworth ten years ago

on a glorious September's day,

the same time of year as now, actually,

though the weather's not quite so good.

What struck me was not so much the great house,

but the vegetable garden.

It's like a formal potager.

It's a delight to see vegetables planted in such a pleasing way.

I suppose it's a bit the same with restaurants -

I mean, you get a lovely restaurant

the waiting's good and the food is good and ambience is good -

it elevates food.

That's what this garden does for me for vegetables.

It makes me want to go and cook some lovely vegetables.

Take this - it's called cavolo nero - black cabbage.

Five years ago it was totally unheard of.

I know I've knocked supermarkets a bit,

but they're very good at getting hold of new produce.

You can buy cavolo nero everywhere. It's really caught on.

It's deep, dark green and has an intense, almost bitter flavour.

What I do after blanching,

is to saute it in olive oil with garlic and fennel seeds.

Then I add the cabbage and just toss it around with some seasoning.

I first had this on Torcello, an island in the lagoon off Venice,

where they grow lots of interesting lettuces and brassicas.

I just like it on its own,

maybe with some bread, Parma ham and a glass of something like Chianti.

The Duchess of Devonshire,

whose garden it is, is passionate about British vegetables

and her free-range chickens that live in a LISTED chicken house.

What about these eggs?

How do these eggs compare to the ones you buy?

Different colour, taste, yolks, different everything.

The chickens have all the grass they want.

They peck all day, worms and all the rest, and that's what they produce.

But they are more expensive.

They have to be, presumably,

but it just seems like we use things like eggs and chickens without

any sort of real...doing them the sort of justice they deserve.

I can only tell you that these eggs go into the farm

shop at eight in the morning. By nine, they've gone.

-That says it all.

-It does, really.

This is a celebration of free-range eggs

and the most popular breakfast dish in northern Mexico.

It always comes with refried beans.

They're not fried twice, it just means well cooked.

I am using black beans which I fry in lard, then

I add some of the water I boiled the beans in and make a bean mash.

Well, huevos rancheros, sort of ranch-style eggs,

it is a perfect combination.

You have got to have the corn tortillas, you have got

to have the chilli sauce, that is tomato and chilli sauce.

You have got to have free-range eggs

because this is a celebration of eggs.

Actually, you have got to have the refried beans as well.

Frijoles... Excuse my Spanish, frijoles refritos.

I've been eating huevos rancheros

since I was 21, which was the first time I went to Mexico.

It was just the best dish ever.

I didn't have a lot of money at the time.

I remember...

You remember in the '60s there was a book called

Living In Europe On Five Dollars A Day?

I was thinking, "Five dollars? You're rich!"

We were on like about 80 cents, me and these two English guys.

We were travelling around Mexico in an old Dodge Dart convertible.

It was their car so they slept in the car, I slept on the beach,

in the desert, everywhere on my own.

Once in the desert there were rattlesnakes and very close,

because I could hear them.

On the beach in Acapulco, I had my backpack stolen.

Funny thing was, I was really devastated

when the backpack was stolen, but after it had gone it was a delight.

The Latin for baggage is impedimenta and it really is.

I just had a little duffle bag after that and I was free, you know.

I lost all my mementos, but what are mementos?

So corn tortillas.

You just mix cornmeal and water and mould them

a bit smaller than golf balls. You really need a Mexican press.

They are quite popular in kitchen shops now.

You line it with paper to stop them sticking.

A quick press and peel them off the paper.

I cook them straight on the hotplate of the cooker

but use a heavy skillet if you don't have one.

Turn them over and catch the aroma of the corn which has

an unforgettable limey smell from the slate lime they soak the corn in.

The sauce is corn oil, of course.

I am frying some onion and garlic in it, then chopped tomatoes

and some green chillies - seeds and all, this time.

I am using jalapenos, the most famous Mexican chilli and quite hot.

And finally, some seasoning. And that's it.

All we have to do is fry the eggs

and it really does matter that they are free-range.

I think it is so good that the supermarkets are saying all

egg production should be free-range in the future.

I mean, who would have thought that five years ago?

To finish the dish, two tortillas it's got to be.

And those golden-yolked eggs on top.

I like to fry them so they are crisp around the edges.

And then a generous quantity of sauce

and finally the frijoles refritos

to finish the dish. And a cup of black coffee.

That dish looked great, but unlike Rick, I've never been to

Mexico but I love a good old American-style breakfast.

One of my favourite things is a big pile of pancakes with

maple syrup and bacon. I'm going to show you and Kim how to do it.

These are great for breakfast or just a simple easy

thing for a lunchtime snack, for those of you still in bed.

There you go. Really simple.

What I will do first of all is,

I'm going to talk about a pancake mixture here.

Pancake mixture is different to a conventional one.

We're using flour, milk and eggs but the way this is different is

we incorporate the eggs in a different way and also

we will add baking powder and sugar to this.

Throw in the flour first of all,

because what we're trying to do first is make a batter.

Then the baking powder. Then the sugar. You throw it all in.

Then we separate the eggs out, we put the yolks in here

and the whites in here because we will whisk up the whites

to make a sort of light batter.

You cook a fair bit, don't you?

-You're a big fan of local produce and stuff like that?

-I am.

Where I live, there is a fantastic fishmonger I go to

and a great butcher and stuff.

Because I am doing the show at the moment, that is my excuse.

This is Cabaret you're doing at the moment.

This must be a totally different departure from the routine

-thing of EastEnders.

-Yes, completely.

But you do get into a routine but it is different, it is quite antisocial.

My working hours are five till 11.

But it has won tons of awards, Cabaret.

-How is it taking over from someone else?

-Liza Minnelli?

-Yes, exactly.

Someone's got to do it!

No, it is great, it is a fantastic role playing Sally Bowles.

Singing before, you have never really done...

-I suppose you did Fame Academy and came second.

-Yes.

Where did you come in your Strictly? I didn't mean...

Fourth-ish!

-No, fourth. I got to the semifinal.

-Yes.

-Then I let the rest of them win.

-No!

-It is really different having to sing every day

and you start getting a bit precious about, you know, your throat.

I mean, your diet must be quite important

because you have to be super fit to do those kind of shows.

-There's a lot of dancing, singing and that kind of stuff.

-Yes.

Do you pay much attention to that or not?

I eat like a horse, honestly I do.

But I can now because I'm working out a lot more.

I am doing the sort of honey and lemon, you know, for your throat?

-Manuka honey. Is that...?

-Yes.

-But you used to eat a lot as a kid, didn't you?

-I what?

-You used to eat a lot as a kid.

-Yes.

-Bucket loads.

-I used to eat loads.

-I was quite famous...

-Wasn't there a story about a jar of sweets when...?

There was this "guess the number of sweets" in a jar,

a big bell jar, at school.

-It was full of Mojos, you know like Fruit Salads?

-Yes.

-It was 5p a go.

I spent about £12. I went every break. It was almost a bit OCD.

I'd say, "952. 1,000..."

Anyway, they announced the winner and it was no surprise that

I actually won. Out of a school of 500, I won.

And then I got it home and ate about a third of the bell jar

and I was just sick, completely sick, and I had to put them away

-and never ate them again.

-Lovely.

Well, I'm only going to cook you three of these anyway.

What we've done here, get our egg whites,

fold this through, this creates a lovely light batter.

What you need is kind of like a soft batter.

Not really as soft as conventional pancakes.

You want to almost like drop these

and Rick was using a little skillet there to cook earlier.

But what you can do is just fold these in, just slightly.

I know, Sarah, you've been making these, haven't you?

Yes, I had a bit of a disaster this week.

Luckily no-one was around to see it. About half

the mixture went in the bin.

They were just really thick and a bit gloopy and not very tasty.

I didn't whisk my egg whites separately.

Ah, that's always the secret. You see?

There you go.

I hear you're not very confident cooking for people, are you?

Not really.

I cook for about four people but if it gets more than that I get nervous.

You start to get panicked?

I think it stems back from when I was about 14,

I tried to cook paella for friends.

I went to serve it and it wouldn't come off the spoon, it was just solid.

That really put me off. I need to go on a course.

Here's a little masterclass now on pancakes. American-style pancakes.

What you do is just drop these into...butter.

-NORTHERN ACCENT: Butter?

-I've got to get this right,

I keep getting told off every time I go back north.

We just drop these in, you see?

The secret is you make sure the butter is not too hot.

What you need to do, just so it is brown, cook them in butter

and not in oil cos you need them to colour nicely.

Just keep your eye on them.

Rick was using a little skillet there,

so much better to use a little skillet, if you can.

These will actually cook nice and simple. They cook very quickly.

These are not like normal pancakes where you can keep the batter

-and you can make the pancakes and freeze them...

-Right.

..which is easy to do. If you like pancakes, they freeze really nicely.

These you need to cook once the mixture is done, straightaway.

-Are they quite fluffy?

-They are lovely, light and fluffy.

You just fold these over, you see? Pop them over. There is always one.

That one!

That is for me. We just fold these over. You just gently cook them.

Just fold them over again. They are lovely, light and fluffy.

I'll turn that off. This is what you end up with.

They do cook very quickly. Light little cakes.

I absolutely adore these, they're nice just on their own,

just with some warm summer fruit or something like that.

You would definitely cook these at home? Cook rather than buy?

Yes.

-Buy?

-No, I know.

-Do you cook, yeah?

-Yeah.

-I am going to try.

A bit of maple syrup, but put it in with the bacon.

Maple syrup in with the bacon, don't just drizzle it over the top.

Put it in with the bacon.

That's the best technique with the bacon, put the

-maple syrup in with the bacon.

-In the pan.

Then what you do is, you get the bacon here, place it on the top.

And not forgetting, because we have all these lovely juices.

Over the top. This is your bacon.

I always find bacon and pork fat and maple syrup.

It should line your arteries as it's going down.

Dive into that, tell us what you think.

-This will build you up. You've got two shows this afternoon.

-I have.

Not going to eat at all today.

Fish to start, then pancake.

Slightly unconventional, isn't it?

-Dive into that.

-OK, sorry.

-Should be nice and light. Quite hot.

-Mm. Mm!

-The pancakes are delicious.

Go on, treat yourself to a plate of pancakes this morning.

You know it makes sense. And if you'd like to try cooking

any of the studio recipes you've seen on today's show,

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

We're looking back at some of the excellent cooking

from the Saturday Kitchen back catalogue now

and it's time for a bit of hearty home cookery thanks to Rachel Allen

and she's making pork pie - but not as we know it.

-Good to have you on the show.

-Thanks.

Now last time you were here you were with Michel Roux.

-You've got the great Rick Stein.

-I know.

-Slightly nervous?

-No pressure.

-We're not cooking fish, then?

-No, no pressure at all.

-What are we cooking?

A really delicious pork pie and it's got lovely gentle spices,

creamy and it's topped with mash potato.

-And this is a pork pie different to the water crust pastry.

-Absolutely.

Totally different. What have we got in here, then?

I've got chopped pork

and I would use something like leg or shoulder preferably,

something good for stewing.

-You know, not something too lean, like fillet.

-OK.

First of all, I'm going to cook some onions

-in a little bit of butter.

-So in there we've got onions, butter...

-This is all for the mixture.

-Yeah.

Mushrooms which I'm going to add in halfway through cooking,

some double cream and some stock

and the spices are cumin and coriander,

-about a teaspoon of each, ground.

-You're using chicken stock for this.

-Yes.

-Lovely. I'll chop the mushrooms.

Fantastic, you can either slice them or quarter them.

-Slice or quarter them?

-Yeah, whichever. I don't mind.

They're just going to be sauteed and then added into the pork.

OK, I can do that, no problem.

Meanwhile, I'm going to melt a little bit of butter

and then throw in the chopped onions, finely chopped onions

and cook the onions for,

ideally I'd cook them for about five, seven minutes

-until they're practically soft.

-Yeah.

-Season them now.

But instead of using spices in this, actually, you could use herbs,

you could use thyme, rosemary, sage, of course wonderful for pork.

-Some salt and some pepper.

-OK.

-OK.

So the pan is on here to actually saute those mushrooms

-whenever you're ready.

-I'm cutting them as quick as I can.

Should've sliced them. There you go.

What kind of pork have you used for...? What have you got here?

This is actually, I think this is leg.

Shoulder is, you know, even a little bit more fatty.

-I would take off the bits of fat.

-Get the butcher to trim off the fat.

Yeah, exactly and just nice rough pieces like this, good 2-3cms pieces.

But you don't want to use the loin, fillet...

-No, I wouldn't...

-Too dry.

-..they're too lean.

You want a good, longer, slower cooking pork

so that it'll be lovely and delicate.

So into the onions I'm just going to add the spices, the cumin

-and the coriander.

-OK.

-Stir it around.

Thank you, a little bit of butter in there for the mushrooms.

OK, so once the onions are practically cooked,

-which they would be say in a few minutes and the spices...

-OK.

Add in the chopped pork.

-So most of the fat has been removed.

-Yup.

And just on a high heat, you know, toss the pork around in the onions

until it changes colour so it browns a little bit.

You've been a busy lady, haven't you?

-You've got a new series started.

-It has been a little bit busy, yeah.

-New series straight after this show, is that right?

-Yes, starting today.

Give us a little taster of what it's about.

That's called Food For Living.

Each programme is going to have a different theme.

Food for celebrations, food for if you're in need for comfort food,

food for the soul. It's really all about celebrating life

and the different moods you might be in.

-And also I mentioned Australia.

-Yes.

-You're going out there to do a food festival?

-Yeah,

and Rick's going to be out there too for the Tasting Australia

-which is in October.

-Yes.

-Cos you live out there as well, don't you?

I spend a large part of the year out there, yeah.

-More time in Padstow but, yes.

-Exactly, yeah. I've seen you, yeah.

-I visited his fish and chip shop the other day.

-Really?

The queue! I've never seen... Not the queue to get the fish and chips

but the queue to get to the car park for the fish and chip shop.

-Are you serious?

-Once you've parked, then you've got to queue for the...

-Great, good!

-Mind you, I called him up, he let me in.

Sneaked round the back.

-Right, what's next?

-Chicken stock is going in,

the pork has just browned a little bit in with the onions.

In goes the chicken stock.

Stir it around, bring it up to the boil and then put on the lid,

put this into the oven, a lowish oven, preferably 150-160 centigrade

for about an hour, or even an hour and a half to cook.

Halfway through, say after about half an hour, 40 minutes,

I would add in the mushrooms, the sauteed mushrooms.

-OK, so, yeah, you wouldn't add them in at the start.

-No, I wouldn't.

-OK.

It does make a difference to actually saute them first like this.

-Would you mind...?

-I'm getting it out. I've spotted you already.

-Perfect.

-I'm going.

-So this one has already been in the oven.

-There you are.

-Thank you.

-There you go. So the idea is what?

-We cook this.

-Yeah.

-Yeah.

-Great, that's lovely.

OK, this is has been in the oven for a good hour,

I think more an hour and a quarter, an hour and a half.

And the meat is lovely and tender.

So I'm going to just take the meat out with a slotted spoon.

-Slotted spoon, there you go.

-Yes, and put the meat into the pie dish

and the mushrooms are in here too and onions. Oh, thank you.

In there are the mashed potatoes.

For the topping and hot milk or even creamy milk.

Creamy milk, hot milk, it doesn't matter, does it really?

Add some salt and pepper.

-Yes, Chef, I'm going to do that.

-Sorry!

-No problem.

-I love it.

-So we're just taking the meat out of there, is that right?

-Yes.

So you've got the juice.

So into the juice I'm going to add some cream and this is double cream.

-OK.

-There.

Allow it to boil up and actually allow it to reduce a little bit

-or you could always thicken it with some roux.

-Yeah.

Sorry, James, I'll just put that there.

So I could actually make a little bit of roux...

-You can do it in there, it's fine.

-OK.

-You've got a bit of butter there.

Melt the butter, equal quantities, you know, as usual for a roux.

-Equal quantities of butter and flour.

-Now the Irish, famous for mash.

-Yes.

-And the spud.

-Absolutely.

-Are you mash, boil it, cook it in the skins?

Boil it? Bake it?

Yeah, because you see a lot of the potatoes in Ireland

are more floury like Golden Wonder or something like that,

very floury on the inside.

So if you peel them and put them into boiling water, they tend to

absorb a lot of the water and they get just watery and not so good.

Most of the goodness in the potato is just under the skin

so you keep all the goodness if you boil them in the skin

and then once they're cooked, peel them and mash them.

-Then peel them.

-Yeah. And you tend to get, with our potatoes anyway,

you tend to get the best texture but these are, yes, they're King Edwards.

So into the melted butter for the roux, I'll just throw in...

And this of course is far too much roux just for this

but it's so handy to have in the fridge anyway, isn't it?

-This is enough for about 300 in here, I think.

-Yeah.

I'm just going to taste the juices because in there there's the stock

and then the lovely juices from the pork, the mushrooms,

the onions and now the cream - and the spices, of course.

Could do with a little bit of salt and pepper.

Conventionally like a roux, you would add the milk...

You're basically just making almost like a beurre manie, but warm.

-Exactly.

-Which is literally just flour and butter together.

So I could actually whisk a little bit of that in to here

just to thicken it. The flavour is good now so... Thank you.

The secret is this, you can make this up in advance,

-you don't want too much of it though, do you really?

-No.

It can just become really cloying, can't it?

-Can't it, James? OK.

-All right?

That's nearly ready.

So water on here for the French beans.

I'm doing them, Chef, I'm doing them.

-Don't you start this, Rick, I tell you what.

-No, I promise.

I'm just getting back at him for slagging me off. There you go.

Now, these delicious creamy juices are going to be

-poured on top of the pork and the mushrooms.

-Right.

Do you want me to do that? You're happy doing that yourself?

I can actually do that myself, yeah.

-Do you want the parsley in there as well?

-Oh, yeah, that would be good.

It would be nice, wouldn't it? You've half chopped it there.

-Now, Sid, is this stuff that you cook?

-I love it, yeah, I love pies.

Cos you're a big fan of France as well, aren't you?

Yeah, I lived there on and off for five years

and obviously had a restaurant there, so...

But, yeah, the menu was a wide variety really, bit of Thai,

bit of Italian, couple of local sort of French dishes.

-But I love any pie. I love pies, love pies.

-Love 'em!

-Love 'em.

-I love them too, they're so comforting.

Sometimes there is nothing better than a pie.

There's nothing better than a cooked pie

so get the potato on and get it in the oven.

I'm just waiting for the pan here to heat up

in which I'm going to cook some mustard seeds and chilli and garlic

for the Gujarati beans.

-I'm doing the garlic, I'm doing the garlic.

-Quickly!

There you go.

This is a nice, soft mashed potato.

-And where's the fork?

-There's the garlic.

-Fantastic.

OK, so once the beans are just blanched

just for a minute or two...

-You can do that, I'll stick it in the...

-OK.

How long does this go in the oven for?

This will go in here for about, you know, turn up the oven

and put it in for say about 20 minutes just if it was hot already.

-20 minutes.

-Say 30 to 35 minutes if...

-Right, I'll leave you to do the beans.

-OK.

-There we go.

-Right, what's next? In we go with these?

-So it's nice and hot,

I'm just going to go pour some sunflower oil into the hot pan.

Mustard seeds go in first and they'll start to pop

-so you do need to have the beans ready to fire in.

-Quite quickly, yep.

Followed by the garlic, little bit of dried chilli

and some salt and pepper.

-Throw in...

-Go, Rach!

-The pressure.

And then toss the French beans

and this actually would work with other vegetables as well.

-You know carrots are really delicious cooked like this.

-Yeah.

Mangetout of course, even broccoli.

-There we go.

-Toss it all around. Lovely.

-There you go.

-That pie looks really nice.

-There you go, there's your pie.

And the beans are ready, too.

Don't burn the garlic, that is the thing though because you know

when you put the garlic and the mustard seeds in...

Yeah, they're quite strong.

You put the beans and garlic into the hot pan.

Rachel, remind us what that is again.

We've got gorgeous pork pie with gentle spices

and the Gujarati-style green beans. There we go.

-It's as easy as that.

-Yeah.

There you go. Do you do the washing up at home?

-I just leave it for the children to do.

-Exactly. Come on over.

-Sid, you like your pie.

-I do. It smells good.

-Dive into that pie.

Dive in, tell us what you think.

You could do that with chicken, I suppose, rather than pork?

-Yeah, absolutely.

-Use the thighs, maybe?

-Yeah, exactly, the brown meat would be good.

-Mm.

For breakfast?

You need to watch this show more often, that's all you get,

-you need to learn to get the biggest...

-I know, I did!

-That's delicious, that's really tender as well, the pork.

-Oh, good.

-Yeah, really good.

-Exactly, you need to give it the amount of time.

And that's it, you use the shoulder or you use...?

-Yeah, shoulder or the leg.

-I might be using the hock a little bit later,

-it's a great cut of meat.

-Exactly, I love all that.

-Do you cook much pork in the restaurant or not?

-Not a lot.

-Not a lot?

-No, but I mean, I love it.

And I think it always needs a little bit of spice

-or some other treatment, doesn't it?

-Yeah.

-That... I can't wait.

-Herbs or spices or...

-Exactly.

-Impressed?

-One of our favourite things is pie.

-One of your favourite things is pie?

-Oh, good.

Our gym kit lives in the boot of our car and we go and eat pie instead.

-Never quite get to the gym.

-Rick, dive in, tell us what you think.

-Oh, sorry, I'm just going to...

-Right, say what you think.

-It's delicious.

-It's lovely.

-There you go.

Luckily, Sid loves his pies.

Keith Floyd time now and here's something I never thought I'd see.

Floyd driving across Florida in a Winnebago.

Enjoy this one.

MUSIC: Rubber Ball by Bobby Vee

# Like a rubber ball I come bouncing back to you

# Bouncing back to you. #

Can't sing.

Hey, the first person in Britain to open a network golden oldies

radio station like Z93 here is going to make a fortune.

This is all part of the American dream,

this is all part of Floyd's American Pie.

I've got a mobile home with a kitchen, refrigerator,

ice making machine, stove.

I've got my motel in the back, I can go where I want, I am free to go.

I could stop, I could buy oranges, I can buy limes, chicken...

I'm going to cook chicken and limes with...

Flame it in rum, that's what I'll do.

I'll go to a market and get all that, I can cook it right back here.

No problems at all. Free to go, free to cook.

MUSIC: Kokomo by The Beach Boys

Before air conditioning, Florida was an insect infested swamp,

red-necked, bullwhip-cracking alligator hunters

earned a good living

but no right-thinking person would dream of going there on holiday.

Times have changed and Florida, the sunshine state,

rich in fruit, limes, oranges and vegetables and fish

and bars that serve cocktails in plastic buckets,

plays host to sun-seekers from all over the world,

the locals call them snowbirds.

This is the quick spot for the architectural sketch.

I mean, it is very interesting

but it's unlikely to be commended by HRH.

But with its sandy beaches and the warm Gulf Stream,

it's a great place for a healthy holiday.

Fruit and vegetables bigger and better, they say,

than anywhere else grow in sun-kissed contempt.

The fishing boats provide the beach bars with shrimp and grouper

and, if you've got a few quid, the living is very easy.

If you can tolerate the polite hard sell from bar tenders

and waitresses, that is.

Don't you agree?

That's really good - anyway, listen, this is a cookery programme

and I'm going to talk about food, in a relatively serious way.

Now that I'm rich and famous, of course,

I don't have to say phrases like "by the magic of television,

"all these things are here" - I have people, out back, as we say.

They travel in a separate bus

and they leap in every time I stop for petrol

and prepare my ingredients - good, isn't it?

My ingredients are - because this is Florida,

this is the Sunshine State,

I know nothing about it, never been here before,

so I bought a cookery book.

The cookery book said things like fried chicken and limes -

lots of limes, here -

chuck in a bit of pineapple, baste it in flour and fry it...

It didn't seem exactly brilliant so, with every due respect to Florida,

I've modified the recipe I found in the Floridian cookbook

and decided to produce this particular dish,

chicken with limes.

Clive, I'd like to explain what we've got, starting with the chicken, OK?

Little fillets of breast of chicken,

which have been marinating for a couple of hours

in freshly squeezed lime juice, garlic and salt -

and quite a lot of salt, by the way.

Round to your right, I've got some curry powder, garlic and saffron.

Most importantly - I love the glass, don't you?

Football team or something.

We've got freshly squeezed lime juice, some white rum,

because we're near Jamaica, near the Ca-RIBB-ean, as they call it,

or the Cari-BBE-an, as I call it.

Pepper and salt, stuff like that.

Celery, tomatoes, which I have carefully peeled

and taken the pips out of and that is -

oops, sorry about that - it is important,

so the thing doesn't get muddled about with the skins.

We've got some lovely butter,

some really plumptious little raisins -

very sweet and succulent, they are.

They haven't been sitting

on the 9 o'clock shop shelf for three months.

They've just been packed and sold, they're very good.

I've got some freshly cubed pineapple,

I've got some ordinary flour and some corn meal -

corn meal and cornflour,

very important part of American cookery,

as far as I can understand.

I shall learn more, like you're learning, as I go along,

because this is my first time in America.

Lovely pineapple, lovely limes

and a mixture of wild, brown and white rice.

Clive, you're going to have problems coming in to see,

but I'll come back here.

First of all, my little fillets of chicken,

nicely marinated in lime, garlic and salt,

are dredged in the two kinds of flour -

one, and straight into the pan to fry.

Another one.

In we go as well, mustn't go in the butter.

And we'll do a third one.

OK - right, swizzle those around a second.

Hey, this is the kind of pan you can make a paella for 400 people in -

presumably, that's the sort of thing they do

when they're on their hols in the old whatever-these-things-are -

Ace Arrows, Pace Arrows, Winnebagos, RVs - I don't know.

Right, get those little pieces of chicken frying nicely away there,

up to frying speed.

Then, cos I interpreted this dish - I mean, the dish really was

very basically "do that, chuck in some celery, a cup of water,

"a cup of rice and some pineapple and stew it", I...

I mean, OK, it's their country and that's how they like to do things,

but I thought I ought to refine it down just a little bit.

So what I'm going to do is, as those fry away there...

..I'm going to flame it in some rum.

Mmm...

..and hope I don't set the microwave on fire.

I mean, how many caravans have you lot got with microwaves in?

It's absolutely extraordinary, isn't it? So, we'll do that...

SMOKE ALARM SOUNDS

That's brilliant - they know about microwaves,

but they don't know about flambe cooking!

HE LAUGHS

Hence the alarm. No problem...

PLASTIC SMASHES, ALARM DIES DOWN

Anyway, back to the proper business.

So, I've got my chicken fillets in there,

frying away in butter with a little bit of celery, OK, and my rum.

Then the next very important thing that goes in

is this lovely, fresh lime juice.

So we put that in..like that.

Then into that, we also add some little pineapple pieces

which is genuinely, genuinely fresh.

I mean, if you could bite it...

..you would know it.

It is Florida sunshine - cos this is...

You know, although this is...all sharp and smooth down here -

fishing boats and big cars and stuff -

it is a little bit like Provence.

It is the last, sort of, untamed area of America,

in terms of modern-day travel and tourism, stuff like that.

And they have got these fabulous fruits and big fish

and vegetables and stuff like that

and it does actually reflect in the cooking.

And it is nice - even the junk food here is good,

because it's served with...heart, with a smile on its face.

Anyway, enough of my philosophy - pineapple and rum, celery

and chicken pieces go into there, OK?

Then in to that, we add a couple of quarters

of peeled and de-pipped tomatoes, all right?

Some salt and pepper, I think we should have, just to go in there -

and they like their things quite spicy, here,

so I'm going fairly heavy on the pepper.

A little bit of salt. We let that bubble away for a while.

Another thing - I thought it'd be really good fun

to add some beer, some American beer, here.

We're not in Milwaukee, but I'd love otherwise,

if we were, to make that little joke, "What made Milwaukee famous

"made a loser out of me."

Anyway - so, you put a bit of beer in there instead of stock,

because the Americans are not big on stocks.

They don't have bubbling saucepots and stock pots and things,

especially not in a mobile home.

Anyway, what happens now is that bubbles away now for about 20 minutes

until the pineapple's softened and cooked,

until the tomato is good

and until the sauce there is reduced.

And then we have to go to a second phase.

'So, faster than a wave can break,

'I finish the sauce by whizzing the pineapple,

'the juices from the pan,

'with a knob of butter in the food processor - simple, isn't it?'

I'm not one of those chaps who really likes to do decorative things.

I mean, I'm much more involved in, kind of,

"down home cooking", as they call it here.

But while I was here, while I was filming this sequence,

Salvador Dali died - and, of course, he's very important

in the St Petersburg area and stuff like that.

And I feel that, in a little way, you know, Salvador -

with these raisins going on the top, by the way -

he would have perhaps...

Might well have enjoyed the taste,

but he would have approved of the sentiment

of trying to make a sunshine dish,

of trying to make my kind of tribute to Florida,

to artists and poets and rock'n'roll stars

and all of those things.

But the problem is now, I'm actually going to serve this

to a man I have never met.

And he's an ex-Green Beret - he was in Vietnam.

I don't know if he'll really go for this, but I will.

There you go, Doug. Plate's very hot, I'm afraid.

There's a knife and fork.

Listen, I've tried to make it from Floridian ingredients -

it's chicken in a lime sauce with pineapple and rice and raisins.

Anyway - do you think surviving in America in the 1980s and '90s

is a big problem?

I think surviving with some type of honour

and some type of dignity is a problem.

When you talk about survival,

you've got to talk about the quality of survival.

That's what I look for for everyone.

I live down on the river. The people who live down there with me...

..almost all of them are Vietnam vets.

We take care of each other. We have a lot of quality,

primarily because of the way we relate to each other.

All right - OK, you're a tough man. You've been in the Congo, Vietnam,

done all that stuff -

I'm a tough guy, I'm going to take it from you.

What did you think of my interpretation of a Floridian dish,

trying to cook some chicken with some limes, rice and stuff like that?

Everything was done, texture and everything was fine,

just a little bit too much lime.

A little bit too much lime - they always do that to me.

You know, this is the Provence of America,

because in Provence, they used to say,

"A little bit brilliant -

"well cooked, well presented, well done...

"A little too much salt."

Here, too much lime.

I haven't so much fun since the pigs ate my little sister.

The best time to fish for grouper, so the guide book told me,

is when an incoming tide coincides with a rising barometer.

Not a lot of people know that, but it's true.

I only wish we'd read that particular book before we set off

with my very latest chum, Captain Jack Powell,

and his fabulous fish finder -

and the latest in high-tech fishing gear.

All right, you got a nice one, here! What have you got there?

This is a 3.5lb grouper, Jack.

THEY LAUGH

That's closer to four, but...

Fighting like a little snapper.

OK, we've got a grouper, a little grouper.

-A little grouper.

-A little one.

-This is a little one?

-That's a little one.

-But it is a real one.

-It is.

-We had to abandon trawling and Jack whacked on the live bait.

I don't know why they weren't hitting.

-And is that the answer? We're using the wrong bait?

-Well...

-Shall we do that again?

-We'll drop that down again. Let me show you.

I'm going to stick him in the live well, here.

-We have at least lunch.

-Yes, we do.

That was a red grouper. We want a black grouper.

-OK, we'll get one this time.

-Hopefully. Here we go.

The hours drip slowly by and we only had a few small fish.

I'd been looking forward to landing at least a 100lb grouper.

But some days, there just ain't no fish.

Happily, the icebox was well-stocked with beer and rum.

Hemingway would have been terribly proud of us.

In search of another legend, Zelda and Scott Fitzgerald,

I checked into their former stomping ground -

a pink birthday cake called the Don CeSar Hotel,

only to be lumbered with another cooking sketch

with my latest-latest chum, Jean-Louis Chalet.

And to help him, here's one of me frying some fillets

of freshly caught red snapper.

All right - oh, some vegetables.

What are we going to provide today for vegetables?

I have a nice julienne of these mixed veg...

Is there a place for improvisation in the American kitchen?

I mean, I've only so far been in the short order kitchens,

where everything gets punched out of a ticket.

Yet here you are, you're winging it, you're playing it.

Yes - well, you must improvise. You must know your basics.

You must know the theory, you must know the practical side -

of course, this is a very practical knowledge and training

you must have.

Cooking is a flair with lots of finesse and lots of knowledge.

But, yes, you must improvise. You must stay within...

Sorry, can we just have a real close-up on here, Clive, please?

What have you got in there, then?

We have shitake mushrooms, you have a julienne of bell peppers,

you have some enokis and you have a julienne of zucchinis...

Listen, this is an international programme - what are enokis?

Enokis are a kind of Japanese mushroom

which are now grown in California.

Enokis are actually these, right here - delightful, delightful.

We use these in salads, you can use these on fish...

They're miniature, miniature - long-stalk mushrooms.

-Exactly.

-Now we grow them on the West Coast.

-Where does the caviar come in?

-In the sauce.

Could I have a spoonful of it before it goes in?

-Sure.

-I have this terrible weakness for caviar, I really do.

Sorry, Clive, sorry to interrupt.

But I mean, this is America,

and they've got it here by the kilo, the hundredweight.

It's one of my favourite things. Mmm...thank you!

The sauce is reducing down, I'm going to add some caviar to it.

Here we are - nice little bit of caviar.

And we're going to put a little bit more.

I myself, I love caviar and champagne.

-It is your birthday.

-It is my birthday.

OK - what we will do, we'll overlap this like this.

Now, as I said earlier, this is a local snapper

which is an outstanding quality of fish.

I am just getting to know the Florida seafood quite well, now.

Now what I'm going to do, I'm going to put this on the side, to...

-Get the fat off.

-Get the sweat off.

This is not a very high-calorie item right here.

A typical unleaded American dish -

the main thing it's got is a million bucks' worth of caviar over it.

All right - then we add a little bit of Southern corn into it.

-That's good.

-All right.

Let's put this little puppy on top or somewhere

to make it a nice, delightful presentation on the plate.

And you can see why Florida is called the Sunshine State.

Now, as ever on Best Bites, we're looking back at some

of the fantastic cooking from the Saturday Kitchen archives.

Still to come on today's Best Bites -

seasoned omelette-making professionals

Michael Caines and Nick Nairn

said they weren't bothered about their times

on the omelette challenge.

But they seem pretty keen to go fast when the eggs hit the pans.

Find out how they both perform a little later on.

The great Paul Rankin is in charge of dessert today -

he makes a delicious vanilla buttermilk panna cotta,

from scratch, and serves it with lemon-roasted apricots.

And tennis star Pat Cash faced his food heaven or food hell.

Would he get his food heaven, red snapper,

with my pan-roasted fillet of red snapper,

served with coriander and cumin lentils

and roasted shallots?

Or would he get his dreaded food hell, green pepper,

with my stir fried Szechuan-style green pepper and squid

with green pepper pilau rice?

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

Now, we look back at Will Holland's first-ever appearance

on Saturday Kitchen - he was fresh-faced and still in his 20s.

I kind of remember that...just.

-Welcome to the show.

-Hi, James.

-First time on the show.

-Congratulations on your Michelin star.

-Thank you.

-Especially...what, you're 29?

-29 years old, yeah.

Incredible, incredible. Everything you wanted out of it?

Or is there more from you, yet? Just a stepping stone?

It's a stepping stone. There's more in me, yet.

-I'm still young.

-There's more in him yet.

-Let's see what we're cooking today.

-Excellent.

We're going to do a Parmesan-crusted halibut

with a lime emulsion, a zingy lime emulsion,

-which we've got some limes there for.

-Yeah.

Then we're going to make a sag aloo

with new potatoes, spinach and some more spices.

Then, obviously, the all-important Parmesan for the crust.

OK - you're going to get on and prepare our halibut.

Tell us a bit about that.

-You want me to grate our Parmesan cheese?

-Yeah.

-Right.

So, you're using the halibut, here.

Yeah, I've got a nice, chunky fillet of halibut.

It's, um...off a decent-sized fish

and you get this kind of skirt on here

which we're just going to take off and get rid of.

Then we're going to cut the halibut

into some nice cubes, some nice chunks.

I'm just going to use this back piece, here.

Um...just trim that off.

And, yeah, about four cubes per person would be nice.

There you go.

What about this idea of fish and cheese?

Fish and cheese - basically,

the cheese is going to add texture to the dish.

It's going to add a really nice crust,

so an interesting texture.

Um, and obviously, the Parmesan's really, really salty.

So it's going to kind of season the dish for us.

Don't listen to him, Will.

I like Welsh rarebit and smoked haddock - lovely.

That's smoked fish, not...you know.

Right, so, we've got our halibut here.

-Quite a meaty fish, as well.

-Yeah.

-I've grated the Parmesan cheese.

I've got some spices, here -

I've basically got some mild Madras curry powder,

some garam masala, some turmeric and some salt.

I'm going to mix that into the cheese.

While I'm doing this,

do you mind zesting and juicing some limes for me, please?

My entire job today, I think - there you go.

Zesting and juicing these.

The idea is you mix this together...

-Mix all the spices together.

-We need to get this cooking.

We do - I'll tip that out onto the plate.

I'll just dab one side of the halibut into this spicy, cheesy mix.

And then I'm going to put it straight into a preheated pan.

There you go.

-No oil in there?

-No oil in there at all, John.

Um, a dry pan, and it's on a low to medium heat.

That's where you get your crispiness from.

That's where you get the crust.

Let me get rid of that excess cheese, there.

-There you go.

-I'm going to crack on with the sag aloo.

-Yup.

So I've got some shallots - you can use onions or shallots, either-or.

I'm not going to chop this too fine,

so that we get some nice pieces of shallot in there.

Now, how does a Michelin star affect your business?

Some people say it increases turnover -

does it increase the popularity of your restaurant?

It really, really has increased since it got awarded in January.

-Yeah.

-Obviously the restaurant's in Ludlow,