0:00:02 > 0:00:04Time for some of the greatest food you'll see on TV.
0:00:04 > 0:00:05This is Saturday Kitchen Best Bites.
0:00:26 > 0:00:27Welcome to the show.
0:00:27 > 0:00:31We've got some of the best chefs in the business cooking this morning
0:00:31 > 0:00:33and an entourage of peckish celebrities ready to tuck in.
0:00:33 > 0:00:35Coming up on today's show,
0:00:35 > 0:00:37master chef and master of meat John Torode
0:00:37 > 0:00:39makes a delicious beef rendang.
0:00:39 > 0:00:42He slow-cooks beef shin with chilli, ginger, lemon grass
0:00:42 > 0:00:46and coconut cream and serves it with sticky rice in an Asian-style salad.
0:00:46 > 0:00:49And Shaun Hill brings fish to the table.
0:00:49 > 0:00:51He prepares and cooks monkfish and serves it
0:00:51 > 0:00:53with mustard and cucumber sauce.
0:00:53 > 0:00:55And Bryn Williams slow cooks lamb.
0:00:55 > 0:00:59He creates a hearty lamb stew using fresh Welsh lamb
0:00:59 > 0:01:03and baby onions and serves it with fragrant rosemary dumplings.
0:01:03 > 0:01:06And Cheryl Baker faced her Food Heaven or Food Hell.
0:01:06 > 0:01:07Would she get her Food Heaven, prawns
0:01:07 > 0:01:09with my marinated griddle prawns
0:01:09 > 0:01:12with roasted lemon mayonnaise and chargrilled asparagus?
0:01:12 > 0:01:15Or would she get her Food Hell, a home-made beef burger
0:01:15 > 0:01:18served with tomato ketchup, fries and corn on the cob.
0:01:18 > 0:01:21And you can find out what she gets to eat the end of today's show.
0:01:21 > 0:01:23But first, let's step back in time
0:01:23 > 0:01:26to the very early days of Saturday Kitchen Live
0:01:26 > 0:01:28when a certain Ainsley Harriet was a guest
0:01:28 > 0:01:29fresh from Ready Steady Cook.
0:01:29 > 0:01:32This time though, I was in the driving seat
0:01:32 > 0:01:33and I could put him on the spot for a change.
0:01:33 > 0:01:36How are we doing? It's great to have you on the show.
0:01:36 > 0:01:38- It's great being on your show. - Eh, it's good.
0:01:38 > 0:01:40- Role reversal now, isn't it? - I know! Absolutely.
0:01:40 > 0:01:42- You can ask me all the questions now. - Exactly.
0:01:42 > 0:01:44And I'll say, "Out of the way, how long to go?"
0:01:44 > 0:01:45I can interfere now. It's like...
0:01:45 > 0:01:47- Tell me what we are doing. - OK. Soy-poached chicken.
0:01:47 > 0:01:50Nothing could be simpler. I sometimes think you're looking for dishes
0:01:50 > 0:01:52that you can quickly do, you know?
0:01:52 > 0:01:54You get some brilliant chefs on the programme
0:01:54 > 0:01:56and people are reducing things.
0:01:56 > 0:01:58The audience can be a little bit confused. No doubt about it.
0:01:58 > 0:02:00So, I've gone for something a little bit simple.
0:02:00 > 0:02:03I've got my soy-poached chicken. Let's get that on straightaway.
0:02:03 > 0:02:05- Chicken goes in first? - Chicken in first.
0:02:05 > 0:02:08Ideally, I'd have infused it with all of the flavours, but...
0:02:08 > 0:02:11- What flavours have you got in there? - What we're going to be doing...
0:02:11 > 0:02:13- Move that out of the way. - Please take that away for us, James.
0:02:13 > 0:02:15I've got a nice bit of fresh ginger here,
0:02:15 > 0:02:17which I think is always nice to have.
0:02:17 > 0:02:19You could use a bit of galangal if you liked, you know?
0:02:19 > 0:02:22Galangal is that thing that you often get in a mixed bag
0:02:22 > 0:02:25- of Thai spices, isn't it? - Absolutely. Absolutely.
0:02:25 > 0:02:27It's like ginger, but quite a smoother skin, isn't it, really?
0:02:27 > 0:02:30And with ginger it's important that you get a smooth skin
0:02:30 > 0:02:32on the ginger, not wrinkled, cos it's dry.
0:02:32 > 0:02:33Absolutely, and when it dries out...
0:02:33 > 0:02:35One thing I will say to people is a great tip
0:02:35 > 0:02:37is I actually keep my ginger in the freezer.
0:02:37 > 0:02:40And the real beauty of that is that you can take it out
0:02:40 > 0:02:42with the skin on, grate it using a grater
0:02:42 > 0:02:44and then put it back in the freezer. Don't leave it out.
0:02:44 > 0:02:46It ends up like a sponge. You don't want to do that.
0:02:46 > 0:02:49- A little bit of chilli through there. - You've got some garlic in there.
0:02:49 > 0:02:52Garlic. A few slivers of garlic and we've got here a bit of the old...
0:02:52 > 0:02:55Kaffir lime leaves, these. You can buy... You're using dried,
0:02:55 > 0:02:57but you can get fresh nowadays, can't you?
0:02:57 > 0:03:00- You certainly can, yeah. - Oriental supermarkets selling them.
0:03:00 > 0:03:02That's very good. Now, I've got that all done.
0:03:02 > 0:03:03I'm going to turn up that heat a bit
0:03:03 > 0:03:06cos we're up against time a little bit. Normally, on that side,
0:03:06 > 0:03:08you're going to poach that for about four, five minutes.
0:03:08 > 0:03:10Then at the end, another three or four minutes.
0:03:10 > 0:03:13We'll try and crack that away. Of course, yeah. One of the things...
0:03:13 > 0:03:16I was going to talk about that before. A bit of light soy.
0:03:16 > 0:03:17Light soy, not the dark soy.
0:03:17 > 0:03:19Not too intense. It's light. You want to poach...
0:03:19 > 0:03:22You've got lots of lovely flavours going through there.
0:03:22 > 0:03:24All of that's going in there. Just let poach off.
0:03:24 > 0:03:27OK, the reason I've got my steamer on top here, James,
0:03:27 > 0:03:30I'm going to be doing a bit of pak choi in there shortly.
0:03:30 > 0:03:32- In the...in the top, yeah.- OK. Let's get the old rice on
0:03:32 > 0:03:35and whilst I do that, chef, do you want to just transfer those?
0:03:35 > 0:03:37- Which is sugar, rice vinegar...- In here?
0:03:37 > 0:03:40..light soy, a bit of cornflour, and some rice wine there.
0:03:40 > 0:03:42Into there. If you haven't got rice wine, use vinegar.
0:03:42 > 0:03:45- Basically, equal quantities... - A bit of sherry will work, as well.
0:03:45 > 0:03:48Sherry. Absolutely. A bit of sherry would be absolutely perfect.
0:03:48 > 0:03:50- This is our sauce to go with it, is it?- This is... No...
0:03:50 > 0:03:52That's it. All of that is going in there
0:03:52 > 0:03:54and then we're going to transfer that into a saucepan.
0:03:54 > 0:03:57As that heats up the cornflour will thicken it up.
0:03:57 > 0:04:00And you'll get that lovely, kind of shiny glaze to accompany the chicken.
0:04:00 > 0:04:01What about the old basmati rice?
0:04:01 > 0:04:04Well, they call it Himalayan rice, basically.
0:04:04 > 0:04:05We know about that, don't we, James?
0:04:05 > 0:04:08And we'll just soak that to remove a bit more of the starch.
0:04:08 > 0:04:11- It has a lovely, kind of aromatic quality.- So, moving...
0:04:11 > 0:04:14So, I mean, often when we're doing Ready Steady Cook,
0:04:14 > 0:04:16we never get a chance to ask you a question.
0:04:16 > 0:04:18Where did all the cooking start with you?
0:04:18 > 0:04:21- You're too busy, aren't you? - Cos you ended up being head chef
0:04:21 > 0:04:23at Lord's Cricket Ground, doing functions,
0:04:23 > 0:04:25but you worked all over the place.
0:04:25 > 0:04:28Yeah, well, constantly, I was always on the go, you know?
0:04:28 > 0:04:30You kind of decide, when you make a decision
0:04:30 > 0:04:32like any young chef out there who wants to go into the industry,
0:04:32 > 0:04:35you got to decide whether you're going to go into a hotel
0:04:35 > 0:04:37or you're going to go into a restaurant situation.
0:04:37 > 0:04:40Or whether you're going to go into plumbing or something like that.
0:04:40 > 0:04:43- Or you could go into plumbing in the kitchen, couldn't you?- Exactly!
0:04:43 > 0:04:46We need a plumber half the time. What am I throwing in here?
0:04:46 > 0:04:48A bit of water into the pre-soaked basmati rice
0:04:48 > 0:04:51and that's 300ml of water and 150 of the coconut.
0:04:51 > 0:04:54And you used a mixture of water and coconut milk
0:04:54 > 0:04:56cos it's quite thick, that coconut milk, isn't it?
0:04:56 > 0:04:59It is quite thick and one of the reasons I soak it
0:04:59 > 0:05:01to remove a little bit of the starch if you put it all in there,
0:05:01 > 0:05:04it becomes quite globby in your saucepan and I find that, you know,
0:05:04 > 0:05:06people can get a little bit put off by that.
0:05:06 > 0:05:09They see it and it ends up looking more like a coconut rice pudding.
0:05:09 > 0:05:11- Yeah.- All right. And it is a little bit sticky.
0:05:11 > 0:05:14You know, on my travels, when I was out in Thailand
0:05:14 > 0:05:15and stuff like that, you do get sticky rice.
0:05:15 > 0:05:18It all binds together and you can get all the food and everything.
0:05:18 > 0:05:21It's quite sticky and quite moist in the mouth. Lovely flavour.
0:05:21 > 0:05:24Chris, do you use Oriental food in your cooking or that influence?
0:05:24 > 0:05:27Not really. Predominately, we're French-based,
0:05:27 > 0:05:31but then again the French colonized a lot of Asian areas.
0:05:31 > 0:05:34And so, you see Asian ingredients creeping into French cuisine.
0:05:34 > 0:05:37But I like to stick to French regional products.
0:05:37 > 0:05:39- Although I love Asian food. Nice and clean.- It's so simple.
0:05:39 > 0:05:42Just the simple flavours. OK. Fire away. What have we got here?
0:05:42 > 0:05:45Yeah, you can see that, the old pak choi. Do you know this is...
0:05:45 > 0:05:47Pak choi is from the cabbage family
0:05:47 > 0:05:50and yet it's got the most un-cabbage-like flavour.
0:05:50 > 0:05:52It really is just so simple and, you know, of course,
0:05:52 > 0:05:55we have on the programme quite a bit. You have it on Saturday Kitchen.
0:05:55 > 0:05:57Lots of people use it. Throw into stir-fries...
0:05:57 > 0:05:59And if you can't find that, you can mix...
0:05:59 > 0:06:01Bok choy, pak choi, it all comes in...
0:06:01 > 0:06:03- It's all the same. - What about the old lettuce?
0:06:03 > 0:06:06I think that's fantastic. You know, your little baby gems.
0:06:06 > 0:06:09- Little gems is great.- Whack those in half, put them in there.
0:06:09 > 0:06:10That can be equally inviting, too.
0:06:10 > 0:06:12So, lots of different things going on.
0:06:12 > 0:06:14You have to be a little bit patient with this, James.
0:06:14 > 0:06:16- I know...- I'm patient.
0:06:16 > 0:06:18You can leave it if you want. You don't have to stir all the time.
0:06:18 > 0:06:21- Is it on?- Yeah, it is on, mate. It's got to come up to the boil.
0:06:21 > 0:06:23Turn up the boil. Boil, baby, boil!
0:06:23 > 0:06:26- Right, so what else have we got in there?- 50 seconds to go.
0:06:26 > 0:06:28- All right.- Yeah, exactly. Yeah. - THEY LAUGH
0:06:28 > 0:06:30Now, I don't know about everyone at home,
0:06:30 > 0:06:32but I kind of think when it comes to presentation,
0:06:32 > 0:06:35I think it's always nice to kind of show a little dome of rice.
0:06:35 > 0:06:37You can squash it down if you want afterwards.
0:06:37 > 0:06:38That's exactly what we're going to do.
0:06:38 > 0:06:41- This is for the presentation, James? I'll use this plate?- Yeah, go on.
0:06:41 > 0:06:43Are you into your domes of rice, Graeme?
0:06:43 > 0:06:45Do you bother with that? Or just dollop it on?
0:06:45 > 0:06:47Yeah, I tend to make like a little canal.
0:06:47 > 0:06:49A channel through it, you know?
0:06:49 > 0:06:51This is TV, Graeme, we've got to do something different.
0:06:51 > 0:06:55- Yeah, do something special. Some garnish, as well.- Absolutely.
0:06:55 > 0:06:58OK, then. I'm going to take my chicken out now.
0:06:58 > 0:06:59I think another minute or so,
0:06:59 > 0:07:02but we're going to be cracking on with this anyway. OK. There you go.
0:07:02 > 0:07:03Let's whip that out. Here we are.
0:07:03 > 0:07:06And smell that broth. Can you smell that broth there
0:07:06 > 0:07:07with all those lovely flavours?
0:07:07 > 0:07:09This sauce is just heated up and then it's thickened
0:07:09 > 0:07:12- with a little bit of cornflower. - The cornflower in there.
0:07:12 > 0:07:14It's got a lovely glaze to it. If I get a spoon here,
0:07:14 > 0:07:17you can show everybody. It's got a really lovely texture to it.
0:07:17 > 0:07:20How long would people cook this rice for cos you brought it to the boil?
0:07:20 > 0:07:21I brought that to the boil.
0:07:21 > 0:07:23Literally, once you brought that to the boil, reduce the heat.
0:07:23 > 0:07:25I've got one here precooked already.
0:07:25 > 0:07:27You're talking eight, ten minutes. No more than that.
0:07:27 > 0:07:30It really does cook quite quick, basmati rice.
0:07:30 > 0:07:31- Lovely. OK.- All right then.
0:07:31 > 0:07:33Let's just cut through our chicken here.
0:07:33 > 0:07:36Look at that, absolutely beautiful.
0:07:36 > 0:07:38That's it. Now.
0:07:38 > 0:07:40- The old rice here, Chef?- Yep. - Thank you very much.
0:07:40 > 0:07:41All right, I'll cup this down.
0:07:41 > 0:07:43And I love when you're sort of going out to...
0:07:43 > 0:07:46No need to season that cos you've got the coconut milk.
0:07:46 > 0:07:49Well, I've got all the coconut milk and stuff like that
0:07:49 > 0:07:51going through there. You can put a little bit of seasoning,
0:07:51 > 0:07:54but look at the big flavours that we've got going around there.
0:07:54 > 0:07:57You don't need to do too much with that. OK. On here, Chef?
0:07:57 > 0:07:59- All right.- There we are. A little dome of rice.
0:07:59 > 0:08:01Let's get that there. That's OK.
0:08:01 > 0:08:05- Great presentation.- It's great the presentation that, isn't it?- Lovely.
0:08:05 > 0:08:07We do like great present... It does!
0:08:07 > 0:08:10There's lots of people at home who want a little thing like that.
0:08:10 > 0:08:13What are these blokes like? Aren't they horrible, guys?
0:08:13 > 0:08:16Aren't they nasty? Ruining TV.
0:08:16 > 0:08:18- Look at that cook through, James. All right?- Yeah.
0:08:18 > 0:08:19That's it. Just put that on here.
0:08:19 > 0:08:21Do you want me to slice this for you...? Oh, no.
0:08:21 > 0:08:24- You've done it already. - What's that, Chef?- There you go.
0:08:24 > 0:08:26Here we are. A little bit of drizzle here. There you go.
0:08:26 > 0:08:28And just kind of...
0:08:28 > 0:08:30I like a little bit going around here, too.
0:08:30 > 0:08:31Just kind of...finishing that off.
0:08:31 > 0:08:33It almost smells like a sort of hoisin sauce, that.
0:08:33 > 0:08:35That's exactly... And do you know what?
0:08:35 > 0:08:37If people don't want to do that.
0:08:37 > 0:08:39If they can't be bothered to buy the rice wine vinegar or the sherry
0:08:39 > 0:08:42and all of that, a bit of hoisin sauce would be absolutely perfect.
0:08:42 > 0:08:45So, don't be frightened of that. Just a little...
0:08:45 > 0:08:47So, what have you got on there? Just a bit of chopped...
0:08:47 > 0:08:48- Yeah.- ..spring onion?
0:08:48 > 0:08:51All it is is just a bit of chilli, spring onions. Yeah.
0:08:51 > 0:08:53If you can't be bothered to put them in ice water,
0:08:53 > 0:08:55if I left that a little bit longer it'd really curl up nicely.
0:08:55 > 0:08:58Yeah, and just a little bit of these toasted sesame seeds. Just...
0:08:58 > 0:09:01- Ains, just remind us what that dish is again?- Yeah.
0:09:01 > 0:09:03This is soy-poached chicken with pak choi,
0:09:03 > 0:09:05coconut rice and hot and sour sauce.
0:09:05 > 0:09:07In eight minutes, not 20. Look at that!
0:09:12 > 0:09:15Lovely. Let's have a look. Let's dive into this.
0:09:15 > 0:09:17- It's absolutely lovely. - There you go.
0:09:17 > 0:09:19- Have a little bit of this, guys. - Mm. This looks amazing!
0:09:19 > 0:09:21You get to dive into that, mate. Look at that.
0:09:21 > 0:09:25- Taste a little bit of that. There you go. Dive in.- I certainly will.
0:09:27 > 0:09:29- The smell is fantastic.- Do you like it?
0:09:29 > 0:09:31And what's nice is I normally serve a little sort of...
0:09:31 > 0:09:34- a little dish of the... A bit more of the...- Sauce.
0:09:34 > 0:09:36..if you like, hoisin sauce just to accompany that.
0:09:36 > 0:09:38Now, you travel around quite a lot. You just got back from...
0:09:38 > 0:09:41- Was it Majorca you been?- Mm-hm Majorca, yeah.
0:09:41 > 0:09:42I spent quite a lot of time in Majorca.
0:09:42 > 0:09:44Are you influenced with everything abroad?
0:09:44 > 0:09:46The food there is fantastic.
0:09:46 > 0:09:49Obviously, the seafood, good fresh fish.
0:09:49 > 0:09:54shellfish, but they also have a really goo local lamb, as well.
0:09:54 > 0:09:57Erm, and again, it's down to sort of seasonal varieties
0:09:57 > 0:09:59and using good, fresh vegetables.
0:09:59 > 0:10:01Is that a plug to the Lamb? Is that what you are...?
0:10:01 > 0:10:02It's a plug for the Lamb.
0:10:02 > 0:10:06I'm hoping there's enough Chelsea supporters out there.
0:10:06 > 0:10:08- Julia, like that? - The spring onion is gorgeous.
0:10:08 > 0:10:11- Especially the sesame seeds. Lovely. - Such a simple dish, but...
0:10:11 > 0:10:13I know, well, I sometimes think that's what you should get.
0:10:13 > 0:10:16Doreen's diving in. Can you let Chris have a taste?
0:10:16 > 0:10:18Chris is waiting at the end!
0:10:18 > 0:10:20I'm here like Oliver.
0:10:20 > 0:10:21THEY LAUGH
0:10:25 > 0:10:28And not a green pepper or a red tomato in sight.
0:10:28 > 0:10:31Coming up, I make cream-filled meringues with fresh strawberries,
0:10:31 > 0:10:35for Sean Maguire after Rick Stein gets passionate for pork pies.
0:10:36 > 0:10:40The first time I found a patch of chanterelle on the way to Bodmin
0:10:40 > 0:10:43from Padstow was of the same order of excitement
0:10:43 > 0:10:47as seeing my first kangaroo in the Bush.
0:10:47 > 0:10:51It's that jolt of being there and seeing it with your own eyes.
0:10:51 > 0:10:55With mushrooms, you never forget that musty smell of dead leaves,
0:10:55 > 0:10:57autumn and earth.
0:10:57 > 0:11:01I'm in a secret wood in the middle of Norfolk with Clive Holder,
0:11:01 > 0:11:03a mushroom hunter extraordinaire,
0:11:03 > 0:11:07and he showed me a host of golden chanterelle -
0:11:07 > 0:11:08enough for 1,000 risottos.
0:11:10 > 0:11:12They're supposed to smell like apricots, these.
0:11:12 > 0:11:14- Maybe it's just the colour... - And they do.
0:11:14 > 0:11:15- Oh, they do a bit.- Yeah.
0:11:17 > 0:11:18- They're so fresh.- Yeah.
0:11:18 > 0:11:20They're quite peppery, aren't they, when they're raw?
0:11:20 > 0:11:24A lot of chefs won't like a mushroom, for example, this large.
0:11:24 > 0:11:27They've got what I call 'supermarket syndrome'.
0:11:27 > 0:11:30Everything has got to be small, with baby vegetables, baby...baby...
0:11:30 > 0:11:32- Yeah, absolutely.- ..baby mushrooms.
0:11:32 > 0:11:35And what they would like, they'd like something about this size.
0:11:35 > 0:11:38- Oh, what a shame.- That they can present as a little button girolle
0:11:38 > 0:11:40- on the side of a plate.- Yeah.
0:11:40 > 0:11:43These ones, unfortunately, would have to be -
0:11:43 > 0:11:46and it seems sacrilegious to do so - to be torn,
0:11:46 > 0:11:49but when you do that white colour in the middle there
0:11:49 > 0:11:51denotes that this is a true chanterelle
0:11:51 > 0:11:55as opposed to the false chanterelle, which is yellow all the way through.
0:11:56 > 0:11:59I've been searching for mushrooms for more than ten years now,
0:11:59 > 0:12:03but have never come across such a developed patch as that.
0:12:03 > 0:12:06That really knocked my eyes out. You live for something like that.
0:12:06 > 0:12:10It's like finding the first cep of the season. It's so exciting!
0:12:10 > 0:12:14So, what way do you like to cook chanterelles?
0:12:14 > 0:12:17- I just like them plain fried with olive oil and butter.- Yeah.
0:12:17 > 0:12:21'I love the names that mushrooms have been given over the centuries.
0:12:21 > 0:12:23'Look at these amethyst deceivers.
0:12:23 > 0:12:27'They, like all mushrooms, have to be cooked using a lot of heat
0:12:27 > 0:12:30'and very quickly, otherwise they stew,
0:12:30 > 0:12:34'and as they are 90% water they tend to turn sloppy.
0:12:34 > 0:12:37'So, it's really not a good idea to wash them.
0:12:37 > 0:12:39'Just give most of them a brush.
0:12:39 > 0:12:43'Here, I sauteed them with kidneys, a great breakfast dish.'
0:12:43 > 0:12:46So, first of all, the kidneys.
0:12:46 > 0:12:49Take about three kidneys, cut them in half
0:12:49 > 0:12:52and that gives you three halves per person.
0:12:52 > 0:12:56If you're fastidious, take out the sort of fatty bits in the middle,
0:12:56 > 0:12:58but, you know, you don't need to.
0:12:58 > 0:13:01It's really quite nice, particularly in a lamb's kidney,
0:13:01 > 0:13:03which is quite delicate.
0:13:03 > 0:13:06I've tossed the kidneys in seasoned flour
0:13:06 > 0:13:08and now I fry them in hot butter.
0:13:08 > 0:13:11Not long, because I like them rosy pink on the inside.
0:13:11 > 0:13:13Now, turn them over once.
0:13:13 > 0:13:17Halfway through, throw in the mushrooms and some salt.
0:13:17 > 0:13:20I've always been a bit cautious with wild mushrooms.
0:13:20 > 0:13:22It's great in France where you can take them
0:13:22 > 0:13:25into a local chemist for identification.
0:13:25 > 0:13:27Just try taking them into Boots!
0:13:27 > 0:13:31Now, take the kidneys out of the pan to continue cooking the mushrooms.
0:13:31 > 0:13:34Add a little more butter. Put the kidneys back in
0:13:34 > 0:13:38and toss everything together and pour over some buttered toast.
0:13:39 > 0:13:41And that's all there is to it.
0:13:41 > 0:13:45Finally, sprinkle a little bit of parsley and serve.
0:13:45 > 0:13:48So simple and so good.
0:13:48 > 0:13:50I mean, another great combination is mushrooms and garlic,
0:13:50 > 0:13:53but in this case it's mushroom and kidneys.
0:13:53 > 0:13:56If you haven't tried it, you jolly well should.
0:13:56 > 0:13:59Oh, yeah. That's those common earthballs I was on about.
0:13:59 > 0:14:03- Oh, yeah.- There's loads of them. - I just want to...
0:14:03 > 0:14:07This is really interesting, actually, as a chef and restaurateur.
0:14:07 > 0:14:09Clive was just saying, that
0:14:09 > 0:14:12if you look at these common earthballs, which are worthless,
0:14:12 > 0:14:15look at the inside - what does that remind you of?
0:14:15 > 0:14:16Well, black truffle.
0:14:16 > 0:14:19And some unscrupulous chefs in London
0:14:19 > 0:14:23take thin slices of this common earthball,
0:14:23 > 0:14:25obviously, take the outside off
0:14:25 > 0:14:27and just steep it in truffle oil -
0:14:27 > 0:14:29you know, it's not very expensive,
0:14:29 > 0:14:31sort of olive oil flavour with white truffle -
0:14:31 > 0:14:35and call it black truffle. These are worth nothing.
0:14:35 > 0:14:39And...well, 10 quid for that? Thank you very much!
0:14:39 > 0:14:44In the grounds of this detached house in Cropwell Butler in Nottinghamshire
0:14:44 > 0:14:48are three brothers to make the best pork pies I've tasted in a long time
0:14:48 > 0:14:51from a recipe going back 150 years.
0:14:51 > 0:14:53Can you just smell that, Rick?
0:14:53 > 0:14:56I think pork pies are regarded generally as the butt
0:14:56 > 0:15:00of many a British rail joke, which went with the curled up sandwiches.
0:15:00 > 0:15:04In fact, I've noticed that in most of the pork pies I've had recently
0:15:04 > 0:15:07there is a serious absence of jelly.
0:15:07 > 0:15:09This is the heart of a pork pie -
0:15:09 > 0:15:12jelly made from pigs trotters, which have been simmered
0:15:12 > 0:15:14till they fall apart.
0:15:14 > 0:15:16This mixer looks as though your grandfather may have...
0:15:16 > 0:15:20Yeah, sure. This mixer has got a lot of history with it.
0:15:20 > 0:15:23And my grandfather, when he was in business in Nottingham,
0:15:23 > 0:15:24he had 16 of these in a row
0:15:24 > 0:15:27all working, mixing pastry, mixing meat.
0:15:27 > 0:15:32And I think this is the only one left, probably, in England today.
0:15:32 > 0:15:35We can get our hands into it
0:15:35 > 0:15:38and mix it at the pace we would like to mix,
0:15:38 > 0:15:43and then, when the hot boiled lard and water and salt go in...
0:15:43 > 0:15:45- Yeah.- ..I can mix it well with my hands.
0:15:45 > 0:15:47So, it's a hot water paste your making now.
0:15:47 > 0:15:50Yeah, boiling water, which we're going to tip now.
0:15:50 > 0:15:54- English lard, sea salt...- Sea salt? - Sea salt.
0:15:54 > 0:15:56And we're going to slowly tip it in there.
0:15:58 > 0:16:02And all that should mix in with that pastry
0:16:02 > 0:16:04and really hit it with some power.
0:16:04 > 0:16:07- Brilliant. Thank you, Rick. - That's all right.
0:16:07 > 0:16:10So, what's the secret of a really good pork pie, then?
0:16:10 > 0:16:13Well, I think the secret is the ingredients,
0:16:13 > 0:16:15the quality of the ingredients.
0:16:15 > 0:16:17We hand-butcher everything.
0:16:17 > 0:16:21- Chop it in a mincer, but chop it in a big mincer.- Yeah.
0:16:21 > 0:16:25So, you've got the quality of the meat there. Big chunks of meat.
0:16:25 > 0:16:29That's mixed perfect now. No need to mix that no more. Job done.
0:16:32 > 0:16:35Everything about this is sort of apt, this pork pie,
0:16:35 > 0:16:37because the pigs are local
0:16:37 > 0:16:39and it's tied in with the cheese, isn't it, with Stilton?
0:16:39 > 0:16:42Yeah, yeah. I mean, the history goes back years ago
0:16:42 > 0:16:43where everyone produced...
0:16:43 > 0:16:46Little farmers produced the pigs. The cheese was being produced.
0:16:46 > 0:16:48They needed something to feed the pigs on,
0:16:48 > 0:16:50so they fed them with the whey.
0:16:50 > 0:16:52Of course, the quality of a pig when it's fed with whey
0:16:52 > 0:16:54is beautiful, the meat.
0:16:54 > 0:16:57And so I think they had so much pork around they said,
0:16:57 > 0:16:59"Right let's make a pie."
0:16:59 > 0:17:01And then they just made it by hand,
0:17:01 > 0:17:03which is a Melton Mowbray pork pie when it's made by hand.
0:17:05 > 0:17:06They look fantastic.
0:17:08 > 0:17:11Ah, beauties. You know they're cooked.
0:17:11 > 0:17:13- You see they're ready? - They're bubbling up.
0:17:13 > 0:17:14They've been in there an hour.
0:17:14 > 0:17:18A simple question, but what do pork pies mean to you?
0:17:18 > 0:17:20Oh, everything really. It's my life!
0:17:20 > 0:17:22Sadly, you know, at 2:30 in the morning
0:17:22 > 0:17:24you can wake up wondering if you jellied the pies.
0:17:24 > 0:17:28If they're ready to be sold the next day and it's...a passion.
0:17:28 > 0:17:30And once you've picked the pie, you've cut it
0:17:30 > 0:17:33and you've got that segment in your hand ready to eat
0:17:33 > 0:17:36and you bite into it and you get that lovely crunch of the pastry
0:17:36 > 0:17:38and then you're into the softness of the jelly
0:17:38 > 0:17:41and then you're back into another texture with the meat.
0:17:43 > 0:17:46So far in my gastronomic journey,
0:17:46 > 0:17:49I feel I haven't done justice to the vegetables we grow here.
0:17:49 > 0:17:52I've come to Coleshill Organic Farm
0:17:52 > 0:17:54to meet Peter and Sonia Richardson.
0:17:54 > 0:17:56It must be a very nice place to work.
0:17:56 > 0:17:59I mean, it's really nice, all these flowers everywhere.
0:17:59 > 0:18:01Yeah, that's our singing gardener, yeah.
0:18:01 > 0:18:03Why, cos she's so happy working this...?
0:18:03 > 0:18:05- THEY LAUGH - That's it, yeah.
0:18:05 > 0:18:07She likes being in a walled garden.
0:18:07 > 0:18:09There's something timeless, isn't it?
0:18:09 > 0:18:11And, yeah it's just a very special place to work.
0:18:11 > 0:18:13What we try to do when we do our boxes
0:18:13 > 0:18:16is we send out newsletters with recipes and things,
0:18:16 > 0:18:19just so that, perhaps when people get an unusual vegetable,
0:18:19 > 0:18:21like a celeriac, you know, "What's this knobbly swede?"
0:18:21 > 0:18:23they can actually do something with it
0:18:23 > 0:18:26that they're going to, you know, enjoy, hopefully.
0:18:26 > 0:18:30Whoever thought up vegetable boxes is a genius.
0:18:30 > 0:18:33Paying a small sum of money each week to a local farmer
0:18:33 > 0:18:36for a selection of his fresh produce.
0:18:36 > 0:18:39Well, it inspired me to come up with this dish -
0:18:39 > 0:18:42leek cannelloni with provolone picante cheese.
0:18:43 > 0:18:46First of all, melt some butter in a non-stick pan,
0:18:46 > 0:18:49then add three or four sliced leeks.
0:18:49 > 0:18:53Stir the leeks around in the butter and add some thyme.
0:18:53 > 0:18:55I'm using lemon thyme here.
0:18:55 > 0:18:59Continue to cook gently while you crush some garlic.
0:19:00 > 0:19:04These organic leeks taste hotter and more peppery than ordinary ones.
0:19:04 > 0:19:08Now I add a small amount of water, a little more stirring
0:19:08 > 0:19:12and then some salt and freshly ground black pepper.
0:19:13 > 0:19:16I need a good concentrated tomato sauce
0:19:16 > 0:19:18to spread under the cannellonis.
0:19:18 > 0:19:21Just take some olive oil and some chopped onion,
0:19:21 > 0:19:23finely chopped onion and chopped garlic.
0:19:23 > 0:19:26Sweat off the onion and garlic in the olive oil,
0:19:26 > 0:19:29then add a can of chopped tomatoes. Italian chopped tomatoes.
0:19:29 > 0:19:31Don't bother with fresh British tomatoes.
0:19:31 > 0:19:33They won't taste good enough.
0:19:33 > 0:19:34Then you just knock that down,
0:19:34 > 0:19:36so in other words you sort of reduce it right down
0:19:36 > 0:19:38and you make a thing called a gastrique
0:19:38 > 0:19:40and this is a real little tip.
0:19:40 > 0:19:42And what it is is just a little bit of vinegar,
0:19:42 > 0:19:47about two tablespoons of vinegar with about a teaspoon of sugar.
0:19:47 > 0:19:51And you just boil that down to a real essence and add that.
0:19:51 > 0:19:52Then a bit of salt and pepper,
0:19:52 > 0:19:55but a gastrique really gives the tomato sauce a real lift
0:19:55 > 0:19:56and people say, "Gosh!
0:19:56 > 0:19:59"What is it that's so special about that tomato sauce?"
0:20:00 > 0:20:05Don't get me wrong, I really like English tomatoes in the summer
0:20:05 > 0:20:07and they're perfect for this sauce then,
0:20:07 > 0:20:11but not the hothouse winter ones - you're better off with tinned.
0:20:11 > 0:20:16Now I add some ricotta cheese to the nicely softened leeks
0:20:16 > 0:20:20and roll about a tablespoon up in some soft lasagne.
0:20:22 > 0:20:26Now, to finish the dish off, a simple bechamel sauce.
0:20:27 > 0:20:30First I need to infuse flavour into the milk.
0:20:30 > 0:20:33I tip it into a saucepan, add half an onion,
0:20:33 > 0:20:35studded with three or four cloves.
0:20:35 > 0:20:40Then I add a bay leaf or two and a few peppercorns, and then I simmer.
0:20:40 > 0:20:42But I don't let it boil.
0:20:42 > 0:20:46I take it off the heat and in another saucepan melt some butter,
0:20:46 > 0:20:49add some flour and stir to make a roux.
0:20:49 > 0:20:53I'll cook this gently for three or four minutes.
0:20:53 > 0:20:56Now I pour the milk through a sieve and into the roux
0:20:56 > 0:20:59and whisk briskly to make a smooth sauce.
0:20:59 > 0:21:02Bechamel is the easiest mother sauce to make
0:21:02 > 0:21:04and goes back to Louis XIV.
0:21:04 > 0:21:09There's loads of rows whether it was French or Italian in origin.
0:21:09 > 0:21:11I'm not too bothered - it just works for me.
0:21:11 > 0:21:14I add a bit of cream and some grated provolone.
0:21:14 > 0:21:17It's a cow's milk cheese from southern Italy.
0:21:17 > 0:21:21Finally, I add an egg yolk for an extra bit of richness
0:21:21 > 0:21:24and to make the sauce brown on top in the oven.
0:21:24 > 0:21:27Then I whisk in some salt.
0:21:27 > 0:21:30I have to admit that the idea for this dish came from our own
0:21:30 > 0:21:35leeks in plain white sauce, which goes so well with roast lamb.
0:21:35 > 0:21:38I pour the sauce right over the cannellonis
0:21:38 > 0:21:40and sprinkle over the cheese.
0:21:41 > 0:21:44So, all that remains to be done is to bake in an oven
0:21:44 > 0:21:46at about 200 degrees for...
0:21:46 > 0:21:50centigrade, that is - for about half an hour.
0:21:52 > 0:21:55Now, this, of course, is a vegetarian dish.
0:21:55 > 0:21:57I feel a bit sorry for Christopher, our cameraman.
0:21:57 > 0:22:01He's a vegetarian and he suffers awfully bland food
0:22:01 > 0:22:04with such stoicism on our travels.
0:22:04 > 0:22:06It's so rare to get something good.
0:22:06 > 0:22:09This is for him. He really liked it.
0:22:15 > 0:22:18I'm not sure the cameramen on this show would be quite as excited.
0:22:18 > 0:22:20They're all a bunch of carnivores, really.
0:22:20 > 0:22:22Rick is right and it's great to celebrate
0:22:22 > 0:22:24the great vegetables we grow in this country.
0:22:24 > 0:22:26But it's not just veg we should be proud of.
0:22:26 > 0:22:30At this time of year there are other great produce like British fruit, for instance.
0:22:30 > 0:22:33And they don't get any more British than these fellas here,
0:22:33 > 0:22:36the first crop of English strawberries. Do you want one?
0:22:36 > 0:22:38- Yes, please.- Go on. Proper English.
0:22:38 > 0:22:40If you've been to LA for too long, you'll have missed them.
0:22:40 > 0:22:42Proper English strawberries.
0:22:42 > 0:22:44Absolutely delicious throughout the whole season.
0:22:44 > 0:22:46Wonderful. Absolutely wonderful.
0:22:46 > 0:22:49What I'm going to do is a proper dish with strawberries.
0:22:49 > 0:22:51Not an Eton mess, not that kind of stuff.
0:22:51 > 0:22:53I'm going to do meringue and I'm going to do meringue
0:22:53 > 0:22:55stuffed with strawberries and fresh cream.
0:22:55 > 0:22:57Very, very simple.
0:22:57 > 0:22:58I'm going to first of all make meringue.
0:22:58 > 0:23:00We need four egg whites for this.
0:23:00 > 0:23:03I'm just going to crack the eggs into our little pot.
0:23:03 > 0:23:05I'll just lose that.
0:23:05 > 0:23:08Now, we mentioned at the top of the show about EastEnders
0:23:08 > 0:23:10and, obviously, Grange Hill.
0:23:10 > 0:23:13But it was before then that you worked, five years old,
0:23:13 > 0:23:16- with Sir Laurence Olivier?- Yes. I hear he was thrilled to work with me.
0:23:16 > 0:23:19Exactly. At seven, you played with at seven years old?
0:23:19 > 0:23:21Monty Python?
0:23:21 > 0:23:24I was one of the children singing Every Sperm Is Sacred
0:23:24 > 0:23:26in The Meaning Of Life,
0:23:26 > 0:23:29which my Catholic school teachers were delighted about!
0:23:29 > 0:23:33- And your career kind of took off from there, really?- Yeah.
0:23:33 > 0:23:39You know, like every actor you have peaks and troughs but, yeah,
0:23:39 > 0:23:41I think you're really, really just fortunate
0:23:41 > 0:23:44if you manage to keep working.
0:23:44 > 0:23:46I mentioned the fact that you must work incredibly hard
0:23:46 > 0:23:48because I've read your biography.
0:23:48 > 0:23:52Literally, you've done everything from theatre, television,
0:23:52 > 0:23:54- back into film and music.- Yes.
0:23:54 > 0:23:57When was this music thing. 1996, was it?
0:23:57 > 0:24:01Yeah, I just felt like the music industry needed a little help(!)
0:24:01 > 0:24:04To be honest, it was one of those things after leaving EastEnders.
0:24:04 > 0:24:07It's a long story but I resisted it many times.
0:24:07 > 0:24:09I was asked if I wanted to do it and I was like,
0:24:09 > 0:24:10"I don't have any musical talent."
0:24:10 > 0:24:13They were like, "That's not a problem. Not in pop.
0:24:13 > 0:24:16"Don't let that hold you back!"
0:24:16 > 0:24:18And I ended up having a bad motorcycle accident
0:24:18 > 0:24:21and I was lying in bed in hospital and I thought, "I'll give it a go.
0:24:21 > 0:24:23"It will probably one record and then disappear."
0:24:23 > 0:24:26- Three albums! Four tours!- Yeah.
0:24:26 > 0:24:29It was one of those things that I didn't foresee it lasting
0:24:29 > 0:24:31as long as it did, and I apologise.
0:24:31 > 0:24:34I apologise for putting you through that.
0:24:34 > 0:24:37The bright lights of Hollywood took you to LA, like a lot of actors.
0:24:37 > 0:24:41- It must be very difficult out there. - Yeah. I didn't really...
0:24:41 > 0:24:44It wasn't a strategy or a plan.
0:24:44 > 0:24:46I was just sort of, you know,
0:24:46 > 0:24:50going about my business here and a manager saw me in something
0:24:50 > 0:24:53that I did on the BBC and said, "Would you like a manager?"
0:24:53 > 0:24:55And I was like, "Yes, that would be nice."
0:24:55 > 0:24:58And one thing led to another and we did an audition on tape here,
0:24:58 > 0:25:02sent it over there. The director liked me, flew me over and then...
0:25:02 > 0:25:05- Got the lead role.- Yeah. - In Meet The Spartans, it was?
0:25:05 > 0:25:07No, this was about nine years ago. It was...
0:25:07 > 0:25:12I actually went to Warner Brothers and they just sort of liked me,
0:25:12 > 0:25:14for some reason.
0:25:14 > 0:25:16I think they probably drink a lot there.
0:25:16 > 0:25:19And I sort of got a deal to make a show for them
0:25:19 > 0:25:23and it lasted for about a year and a half and by then
0:25:23 > 0:25:26I sort of liked living there, so I stayed.
0:25:26 > 0:25:30And the rest is history. Quickly make a meringue. Whipped egg whites.
0:25:31 > 0:25:35You can have this after your Sunday lunch. Sugar.
0:25:35 > 0:25:38No need to follow the old recipes of folding in a figure of eight.
0:25:38 > 0:25:41Just get the sugar in as quick as possible. There you go.
0:25:42 > 0:25:45Now, if you want sticky meringue it's what you do next.
0:25:45 > 0:25:48You put in either cornflour or white wine vinegar in it
0:25:48 > 0:25:51and that way when you cook it it'll go very sticky in the middle.
0:25:51 > 0:25:53- Crunchy on the outside. - Vinegar in meringue?
0:25:53 > 0:25:56Vinegar in meringue. That's how you get sticky meringue.
0:25:56 > 0:25:59Now, if you've got a fan oven, like I have,
0:25:59 > 0:26:02a bit of meringue on there sticks the paper down.
0:26:02 > 0:26:04Otherwise, if you have got a fan oven,
0:26:04 > 0:26:07your meringues will be flying around the oven when you open the door.
0:26:07 > 0:26:09But it just sticks to the bottom.
0:26:09 > 0:26:12And all we do with that is just lift these.
0:26:12 > 0:26:15Pop them on. Like that.
0:26:17 > 0:26:20And they just literally sit on top like that.
0:26:20 > 0:26:22So, from Hollywood, now you're back into the UK.
0:26:22 > 0:26:26- This new...it's like a comedy, isn't it? Fantastic.- Yeah.
0:26:26 > 0:26:30It's a co-production between an American channel and the BBC here
0:26:30 > 0:26:36and yeah, it's a sort of action-adventure fantasy comedy.
0:26:36 > 0:26:40- We've tried to squeeze as many genres as we could.- What's it called?
0:26:40 > 0:26:42This is always the fun part.
0:26:42 > 0:26:46- It's called Krod Mandoon And The Flaming Sword Of Fire.- Right.- Yes.
0:26:46 > 0:26:48That's normally be reaction I get.
0:26:48 > 0:26:51"And that's the title they're sticking with, is it?"
0:26:51 > 0:26:54It was actually, funnily, that was the thing that nearly put me off.
0:26:54 > 0:26:56Who's going to watch Krod Mandoon And The Flaming Sword Of Fire?
0:26:56 > 0:26:59And then I read it and I was like, "Actually pretty funny."
0:26:59 > 0:27:01What's different about it, then?
0:27:01 > 0:27:03They're saying it's this new form of comedy.
0:27:03 > 0:27:05I don't know if it's anything new, per se.
0:27:05 > 0:27:07Everything's just a regurgitation of the same thing
0:27:07 > 0:27:09but I don't think it's been done or seen.
0:27:09 > 0:27:12It's sort of a little bit Monty Python.
0:27:12 > 0:27:14It's sort of a bit Blackadder.
0:27:14 > 0:27:16And it's got Matt Lucas,
0:27:16 > 0:27:19who I think is probably the funniest guy I've ever met.
0:27:19 > 0:27:22So it's worth looking at just for that.
0:27:22 > 0:27:26- And it's going to be out on the BBC? - Yes, on the BBC on 11th June.
0:27:26 > 0:27:29- Will it go across to America, as well?- Yes.
0:27:29 > 0:27:31It just aired there.
0:27:31 > 0:27:34It aired their first and now it's going to start here.
0:27:34 > 0:27:39- You mention Matt Lucas. It must give you a big boost?- It's amazing.
0:27:39 > 0:27:42I'm just, you know, like most people, I'm just a huge fan of his and
0:27:42 > 0:27:46when you're standing opposite him trying to do a scene, and he...
0:27:46 > 0:27:49I always thought that funny people managed to not get the giggles
0:27:49 > 0:27:50but he is a giggler!
0:27:50 > 0:27:53And if he laughs, you've got no chance have you, really?
0:27:53 > 0:27:55Right. Just finish this off.
0:27:55 > 0:27:58Got our meringue. In we go with the strawberries now.
0:27:58 > 0:28:00There you go. Good old fresh English strawberries.
0:28:00 > 0:28:03Bit of whipped double cream. There you go.
0:28:03 > 0:28:05What I've got in here is just some strawberries in here,
0:28:05 > 0:28:07in the blender.
0:28:07 > 0:28:10We just blend roughly into a little paste.
0:28:10 > 0:28:13- It's a nice little mini one, isn't it?- You like a mini blender?- Yeah.
0:28:13 > 0:28:15- Nice. Sweet.- Very sweet.
0:28:15 > 0:28:19Then we can take our puree and throw that in, as well.
0:28:19 > 0:28:22The idea is we give this a quick mix
0:28:22 > 0:28:25and then this is where it gets better.
0:28:25 > 0:28:30You take a dollop of your meringue, which got here. Look at these.
0:28:30 > 0:28:33You've made one earlier.
0:28:33 > 0:28:36Yeah. It takes an hour-and-a-half in the oven, low oven.
0:28:36 > 0:28:38These were done this morning.
0:28:38 > 0:28:42There you go. I was up at six o'clock making these.
0:28:42 > 0:28:44Me too(!)
0:28:44 > 0:28:47I need a bunch of meringues before I left the house(!)
0:28:47 > 0:28:51And then pile that on top. If you're into Michelin star cooking,
0:28:51 > 0:28:53like John, a bit of icing sugar on top.
0:28:53 > 0:28:56- Is that it?- That's an extra fiver in his restaurant!
0:28:56 > 0:28:59- THEY LAUGH - Dive into that.
0:28:59 > 0:29:02- How do you? What is the correct, polite way?- There isn't one.
0:29:02 > 0:29:04- Do I just pick it up like a hamburger?- You can use...
0:29:04 > 0:29:07You pick it up like a hamburger if you want.
0:29:07 > 0:29:09I don't want to look uncouth on a cooking show.
0:29:09 > 0:29:12Cos I am, obviously, but...
0:29:12 > 0:29:15- You can just dive in.- That's a pre-dessert in Yorkshire, James?
0:29:15 > 0:29:18This is a petit four in Yorkshire, mate.
0:29:18 > 0:29:21- Wow! That's really good! - Look at that. Proper.
0:29:21 > 0:29:25There you go. John is into this side of cooking.
0:29:25 > 0:29:30There you go. Bit of that. There you go. This is for you, John Campbell.
0:29:30 > 0:29:33You want your icing sugar? Make you feel at home.
0:29:33 > 0:29:35- There you go.- Thank you. - What do you think that?
0:29:35 > 0:29:40- THICKLY: So good! - Happy?- Yeah!- Yeah, lovely.
0:29:44 > 0:29:47If you are cooking meringues and they turn out a bit rustic,
0:29:47 > 0:29:50just crush them and put them with some strawberries and cream
0:29:50 > 0:29:52and call it Eton mess.
0:29:52 > 0:29:54If you'd like to try cooking any of the studio recipes you've seen
0:29:54 > 0:29:58on today's show, all the recipes are a click away at bbc.co.uk/recipes.
0:29:58 > 0:30:01And today we're looking back at some of the classic cooking
0:30:01 > 0:30:04from the Saturday Kitchen back catalogue.
0:30:04 > 0:30:06It's meat time now and John Torode is here
0:30:06 > 0:30:07with possibly the best recipe
0:30:07 > 0:30:10you're ever going to see for beef shin - beef rendang.
0:30:10 > 0:30:14- Welcome to the show.- G'day. How are you?- G'day. What are we cooking?
0:30:14 > 0:30:16Well, I'm going to use some British ingredients
0:30:16 > 0:30:19and I'm going to do an Indonesian curry called a rendang.
0:30:19 > 0:30:21And basically what it ends up being is beef in like a jam,
0:30:21 > 0:30:23a coconut jam. A spicy jam.
0:30:23 > 0:30:26I'm going to serve that with a little salad served in lettuce leaves
0:30:26 > 0:30:28so you can pick them up and eat them
0:30:28 > 0:30:31- so it's something quite fresh but still spicy.- OK.
0:30:31 > 0:30:32I've got some shin beef
0:30:32 > 0:30:36because it's gelatinous and I want it to cook for a long time.
0:30:36 > 0:30:38We'll talk about beef later on.
0:30:38 > 0:30:41Lots of chilli, lemon grass, some ground cumin and turmeric. Ginger.
0:30:41 > 0:30:43- Lots and lots of ginger. - You want me to do the ginger.
0:30:43 > 0:30:45- I'll get you to do the ginger for me.- OK.
0:30:45 > 0:30:48Some onions, coconut milk and some stock
0:30:48 > 0:30:50- and I'm going to dice some onions and get those on to fry.- OK.
0:30:50 > 0:30:53The deal with these kind of curries is you sort of start them off.
0:30:53 > 0:30:56You do all the work now, all the preparation
0:30:56 > 0:31:00and get all of flavours in and then you let it go.
0:31:00 > 0:31:04And the idea is that you just let it cook away and have a bit of fun
0:31:04 > 0:31:07and don't do anything really, stir it occasionally,
0:31:07 > 0:31:10and it turns into this lovely soft, beautiful, lovely curry.
0:31:10 > 0:31:14It's really the part of the animal that does the most amount of work.
0:31:14 > 0:31:16It does take the longest amount of cooking, doesn't it?
0:31:16 > 0:31:18You know, I was reading a new book out by John Torode
0:31:18 > 0:31:21called John Torode's Beef And Other Bovine Matters...
0:31:21 > 0:31:23- They're all at it!- That's it.
0:31:23 > 0:31:25The idea is that, with an animal,
0:31:25 > 0:31:29the muscles that do all the work, like the legs and stuff,
0:31:29 > 0:31:33need lots of slow-cooking, and the muscles that don't do any work...
0:31:33 > 0:31:36- Like the fillet and bits and pieces.- They just sit around.
0:31:36 > 0:31:38They need fast cooking.
0:31:38 > 0:31:42But the ones that do all the work have all the flavour.
0:31:42 > 0:31:44So there's sort of a dichotomy here.
0:31:44 > 0:31:47Anyway. Onions. And I've got some coconut cream here.
0:31:47 > 0:31:51This is the essence. The coconut is key to this, isn't it?
0:31:51 > 0:31:54Well, yeah. The coconut cream, the first bit, gives us a sweetness
0:31:54 > 0:31:56to the base of the actual curry.
0:31:56 > 0:31:59Put some oil in there together and that sort of melts away.
0:31:59 > 0:32:01Ginger. You're very, very fast today.
0:32:01 > 0:32:05And then in here as well, I want to sort of spice it up a little bit
0:32:05 > 0:32:10so I'm going to add into my pan some spices.
0:32:10 > 0:32:14Before I put the spices into the actual curry itself,
0:32:14 > 0:32:18I need the flavour of those spices to come out.
0:32:18 > 0:32:21- You want me to do the lemon grass? - Please. That would be great.
0:32:21 > 0:32:23Cumin and turmeric together in a pan,
0:32:23 > 0:32:27and also some coriander seeds, and you have to roast them.
0:32:27 > 0:32:29You've got to get the flavour out of them.
0:32:29 > 0:32:33It's really important the flavour comes out and the way to do that
0:32:33 > 0:32:35is to get a bit of heat beneath them and the oils to come out.
0:32:35 > 0:32:37So, that's really, really important. Now...
0:32:37 > 0:32:39It also draws out the moisture
0:32:39 > 0:32:42and intensifies the flavours so it works better in oil.
0:32:42 > 0:32:45Here am I telling a man who knows more about spices than anybody
0:32:45 > 0:32:48- how to do spicing! - I wasn't going to say anything!
0:32:48 > 0:32:50What can I say? Lemon grass in there.
0:32:50 > 0:32:52I'm going to put in this garlic and ginger, as well,
0:32:52 > 0:32:55which I'm going to ask you to pound like a paste.
0:32:55 > 0:32:58I use a mortar and pestle because the oils come out better.
0:32:58 > 0:33:00And then I'm going to chop up some chillies.
0:33:00 > 0:33:03Now, long chillies like these have a little bit of heat
0:33:03 > 0:33:04but not a huge amount,
0:33:04 > 0:33:09so if you don't want it really spicy take the seeds out,
0:33:09 > 0:33:13and if you like it spicy, like me, leave the seeds in.
0:33:13 > 0:33:15- Are you done?- Yeah. You want chillies in, as well?
0:33:15 > 0:33:17- Chuck them in.- There you go. Away you go. Thank you.
0:33:17 > 0:33:19While you to that little bit of pounding,
0:33:19 > 0:33:24I'm going to do some grinding of my spice. Smell that?
0:33:24 > 0:33:28- And see the smoke coming off it? - Yeah.- It just makes it come alive.
0:33:28 > 0:33:31Onions, fry those off.
0:33:31 > 0:33:33You don't want any colour on the onions, just to be nice and soft
0:33:33 > 0:33:36and the flavour of the coconut to come through.
0:33:36 > 0:33:40And then in here, I love these things! My little spice grinder.
0:33:40 > 0:33:42Can you chuck that paste inside that with the onions, please?
0:33:42 > 0:33:44- Will do, yeah. - HE GROANS
0:33:44 > 0:33:46You're working very hard.
0:33:46 > 0:33:50It'll build up your muscles, mate, to impress Katherine even more now.
0:33:50 > 0:33:52Anyway! Sorry, did I say that?
0:33:52 > 0:33:54THEY LAUGH
0:33:55 > 0:33:59Sorry. Put the lid back on. Sorry, darling!
0:33:59 > 0:34:02No, I'm not saying a word.
0:34:02 > 0:34:08- Like this. Ha! You're going to get me back in a minute.- Yep.
0:34:08 > 0:34:12- Oh, yes, I am.- I can't reach that. That's what you're doing to me.
0:34:12 > 0:34:16Add the spice in there and then fry that off.
0:34:16 > 0:34:20Now, at this stage, this is the stage, because we've already
0:34:20 > 0:34:23roasted off our spaces we don't have to do to much more.
0:34:23 > 0:34:25And this is where the beef goes in.
0:34:25 > 0:34:29I don't really want the beef to be coloured because I want the flavour
0:34:29 > 0:34:32of the meat to come out but I want it to cook well.
0:34:32 > 0:34:36- Add the shin beef into there. - Now, the shin of beef.- Shin of beef.
0:34:36 > 0:34:39We need to explain. In fact, I tell you what...
0:34:39 > 0:34:41Because in rehearsal...
0:34:41 > 0:34:45Come on. Come here. Vivek will now explain.
0:34:45 > 0:34:49There you go. The shin of beef is this part here.
0:34:49 > 0:34:53- This part.- And for those people who want to know, literally...
0:34:53 > 0:34:56- Stock and coconut milk are going in. - This is your book.
0:34:56 > 0:34:58This is quite a clever thing, actually.
0:34:58 > 0:35:00You are calling something I've done clever!
0:35:00 > 0:35:03For an Australian, it's pretty clever!
0:35:03 > 0:35:05For an Australian to do something like this is pretty clever.
0:35:05 > 0:35:07- Look at that.- It's my beef chart.
0:35:07 > 0:35:11That tells you now, if you buy the book, you can go to the butcher
0:35:11 > 0:35:13and say, "I know what I'm talking about."
0:35:13 > 0:35:16And the idea is to give people a bit more trust in what they're buying.
0:35:16 > 0:35:19Better-looking than the front anyway. There you go.
0:35:20 > 0:35:24- John, would you be able to buy it off a supermarket shelf?- Yeah. Yeah.
0:35:24 > 0:35:27- They're available everywhere. - They do sell it.- Braising steak.
0:35:27 > 0:35:30- It is for sale.- It's not just the only copy in the country.
0:35:30 > 0:35:34- Not the book, I meant shin beef! - Oh, I'm so sorry.
0:35:34 > 0:35:36Sorry. Promotional.
0:35:36 > 0:35:40No, shin of beef, actually, in supermarkets,
0:35:40 > 0:35:42they label it as stewing steak and it comes in little trays.
0:35:42 > 0:35:45All you can see is little round discs and it's really cheap.
0:35:45 > 0:35:47Best thing in the world. Now, a little salad here.
0:35:47 > 0:35:50I've got some little herbs and bits and pieces.
0:35:50 > 0:35:53Pea shoots and cabbage and bean shoots and peas.
0:35:53 > 0:35:55Lots of lovely herbs.
0:35:55 > 0:35:59And I'm going to make a dressing with some chopped chillies, lime juice and fish sauce.
0:35:59 > 0:36:02So, cabbage and then, James, into there, some pea shoots.
0:36:02 > 0:36:05Maybe some mizuna? Little lovely leaves.
0:36:05 > 0:36:10- Then some bean shoots.- Pea shoots. OK.- I love bossing you around.
0:36:10 > 0:36:13Makes me feel so excited!
0:36:13 > 0:36:15Now, chillies, lime juice, fish sauce.
0:36:15 > 0:36:19The idea of an Asian cuisine dressing is simply sour and hot,
0:36:19 > 0:36:22a bit of salt which comes from the fish sauce
0:36:22 > 0:36:25and then sweetness which is coming from the herbs and bits and pieces.
0:36:25 > 0:36:29- Raw beans in there as well? - I'll chop those beans up for you.
0:36:29 > 0:36:32And I'll chop up some mint and basil, as well.
0:36:32 > 0:36:34And you can put anything you like in here,
0:36:34 > 0:36:36as long as it's not too powerful.
0:36:36 > 0:36:38Because you want it to be able to just
0:36:38 > 0:36:41be lovely and fresh with your quite dense curry.
0:36:41 > 0:36:43Often with stews like that, people would say,
0:36:43 > 0:36:45"Can I put it in the oven?"
0:36:45 > 0:36:48They're a bit worried about leaving it out like that for a few hours.
0:36:48 > 0:36:53For me, I've got a large cooking vessel
0:36:53 > 0:36:57and it's important that a large cooking vessel is allowed to boil
0:36:57 > 0:37:01and evaporate all the mixture, and I'll show you why in a second.
0:37:01 > 0:37:03Put this dressing in. Thank you very much. Pour that over.
0:37:03 > 0:37:07- And if you can take that cos, that little gem lettuce...- There you go.
0:37:07 > 0:37:10Take the bottom off and make little nice little cups and then,
0:37:10 > 0:37:14whilst I mix the dressing together... That's it.
0:37:14 > 0:37:16I'll take the big plate and you take the little plate.
0:37:16 > 0:37:18Whatever you like. Or whatever way you want.
0:37:18 > 0:37:21- And then if you put a little bit of salad into each cup.- Into each one.
0:37:21 > 0:37:24Now, are you going to serve this with, what? With the rice?
0:37:24 > 0:37:26I'm going to serve this with sticky rice
0:37:26 > 0:37:29and there's a really easy formula for sticky rice.
0:37:29 > 0:37:33Half Thai fragrant rice and half Japanese short grain rice
0:37:33 > 0:37:36or even pudding rice or Arborio rice, which has more starch.
0:37:36 > 0:37:38You wash it three times in clear water,
0:37:38 > 0:37:42until the water goes clear, and then after that,
0:37:42 > 0:37:46you just cover it with water, bring it up to the boil
0:37:46 > 0:37:50and when it comes up to the boil, boil it for five minutes,
0:37:50 > 0:37:52leave the lid on, don't touch it at all,
0:37:52 > 0:37:55and then turn the heat off and leave it for 20 minutes
0:37:55 > 0:38:00and, look, perfect rice. It's almost as good as your rice.
0:38:01 > 0:38:03Right. That one there. And then our curry.
0:38:03 > 0:38:05And you see what's happened now?
0:38:05 > 0:38:07And this is from, you know, before and after.
0:38:07 > 0:38:10You've got all this liquid inside this pan
0:38:10 > 0:38:13and now it's boiled down to, literally, this is it.
0:38:13 > 0:38:18This lovely jam and beef and the beef in there has cooked for two hours
0:38:18 > 0:38:21and become really soft and actually beautifully spicy.
0:38:21 > 0:38:23And this, my friend, is one of my favourite things in the world.
0:38:23 > 0:38:25It's a strong flavour, cos I've got a cold
0:38:25 > 0:38:28and it's coming through even that. It smells fantastic.
0:38:28 > 0:38:31It's absolutely one of my favourite things in the world
0:38:31 > 0:38:33and it's not expensive.
0:38:33 > 0:38:35You can feed six people for about five quid
0:38:35 > 0:38:38and I think in these times, that's important.
0:38:38 > 0:38:39Remind us what it is.
0:38:39 > 0:38:43- Beef rendang with sticky rice and an Asian salad.- Easy as that.
0:38:48 > 0:38:51There you go. Right. Over here. Katherine, don't look at this.
0:38:51 > 0:38:54You're turning your nose up again. There you go. That's yours.
0:38:54 > 0:38:57- Thank you.- Katherine, I need to tell you a story, you see -
0:38:57 > 0:38:59because when I was doing the book,
0:38:59 > 0:39:01the girl who was designing it was a vegetarian.
0:39:01 > 0:39:03And after one day with us doing the photography,
0:39:03 > 0:39:06I've now converted her and she eats meat.
0:39:06 > 0:39:09- It was 20 years she didn't eat meat for.- Really?- Yeah.
0:39:09 > 0:39:12- Maybe you should try it. - Maybe not! Just have that.
0:39:12 > 0:39:14THEY LAUGH
0:39:14 > 0:39:16But if you didn't want to use beef,
0:39:16 > 0:39:18what about venison and stuff like that?
0:39:18 > 0:39:22- Actually, you could make the sauce and you could use tofu.- Exactly.
0:39:22 > 0:39:25The secret is the long, slow method of cooking.
0:39:25 > 0:39:28Nice and slow, really gently and then all the flavours come through.
0:39:28 > 0:39:30Slower the better, longer the better.
0:39:30 > 0:39:33- That's the mantra, isn't it? - Vivek, what do you reckon?
0:39:33 > 0:39:36Have a taste and tell us what you think.
0:39:36 > 0:39:38Is that good? I'm pleased.
0:39:38 > 0:39:41- The flavour certainly comes out. What about the salad?- Lovely.
0:39:41 > 0:39:44- Lovely crisp, fresh flavours? - Sweet, rich, deep flavours.
0:39:44 > 0:39:46That's me, mate - deep!
0:39:50 > 0:39:52That dish is perfect if you've got a cold.
0:39:52 > 0:39:55If you've got a blocked nose you can still taste it.
0:39:55 > 0:39:58Now it's time to join Keith Floyd in the US of A.
0:39:58 > 0:39:59Today he's in Memphis,
0:39:59 > 0:40:02where music seems to be more important than food.
0:40:02 > 0:40:04What's all that about?
0:40:04 > 0:40:08Memphis was so named by General Jackson after the capital
0:40:08 > 0:40:10of ancient Egypt because the river reminded him of the Nile
0:40:10 > 0:40:15and, more importantly, Memphis is the kitchen of rock'n'roll.
0:40:15 > 0:40:17What would you eat for your dinner, for example?
0:40:17 > 0:40:21- I would say the barbecue.- Barbecue. - Barbecued ribs or shoulder.
0:40:23 > 0:40:25They are both Memphis specialties and they're very good.
0:40:25 > 0:40:28And what about the women? Have you got some pretty women in Memphis?
0:40:28 > 0:40:31We've got some pretty women in Memphis. Fact is we're outnumbered.
0:40:31 > 0:40:34We've got around nine to each man in the city.
0:40:34 > 0:40:36Nine women to each man!
0:40:36 > 0:40:39Tell your Ma, tell your Pa, I'm going to take it back to Arkansas!
0:40:39 > 0:40:42# Tell your mamma Tell your pa
0:40:42 > 0:40:44# Tell your uncle Tell your aunt
0:40:44 > 0:40:46# Tell your brother Tell your cousin
0:40:46 > 0:40:49# Tell the Queen!
0:40:49 > 0:40:52# I want to go back to Arkansas All right
0:40:52 > 0:40:54# Hey-ey
0:40:56 > 0:40:57# All right, baby
0:41:00 > 0:41:02# See the girl with a diamond ring
0:41:02 > 0:41:06# She knows how to shake that thing all night
0:41:06 > 0:41:09# He-ey All right... #
0:41:09 > 0:41:12I'm going to play little piano for you, boy.
0:41:33 > 0:41:35What do you think about that?
0:41:38 > 0:41:41# Go, go Little Queenie, go Whoo!
0:41:43 > 0:41:46# Go, go Little Queenie, go
0:41:46 > 0:41:49# Go, go Little Queenie, go... #
0:42:09 > 0:42:13If the overwhelming ambience of this place doesn't get to you
0:42:13 > 0:42:14then you are brain-dead.
0:42:14 > 0:42:17I mean, I know this is a cookery programme
0:42:17 > 0:42:19but rock'n'roll is like cookery too.
0:42:19 > 0:42:21Ask any good cook, he'll tell you what he needs.
0:42:21 > 0:42:23He needs three things. He calls it his trinity.
0:42:23 > 0:42:26In Louisiana it's bell peppers, onions and celery.
0:42:26 > 0:42:29But for rock'n'roll you need blues, you need gospel, you need jazz.
0:42:29 > 0:42:31And that's exactly what they did here.
0:42:31 > 0:42:35This is the kitchen of rock'n'roll and this is the microphone
0:42:35 > 0:42:39that Elvis used for his first song, so let's get cooking.
0:42:39 > 0:42:42# It's all right, Mamma
0:42:42 > 0:42:44# That's all right for you
0:42:44 > 0:42:46# That's all right, Mamma
0:42:46 > 0:42:48# Just anyway you do
0:42:48 > 0:42:50# That's all right
0:42:50 > 0:42:53# That's all right
0:42:53 > 0:42:56# That's all right now, Mamma
0:42:56 > 0:42:59# Anyway you do... #
0:42:59 > 0:43:02if you want what the call dine home cooking, Buntings is the place.
0:43:02 > 0:43:05Elvis used it for the odd half dozen cheeseburgers.
0:43:05 > 0:43:09Anyway, this restaurant celebrates southern cooking with fried chicken,
0:43:09 > 0:43:13okra, black-eyed peas, turnip greens, the whole nine yards.
0:43:13 > 0:43:16It's like the Ode To Billy Joe and it's always packed.
0:43:16 > 0:43:19If you ain't there by 12, try another place.
0:43:23 > 0:43:25GOSPEL SINGING
0:43:35 > 0:43:39Nobody wants to play rhythm guitar behind Jesus.
0:43:39 > 0:43:42Everybody wants to be the lead singer in a band, so the song goes.
0:43:42 > 0:43:44But where would we be without gospel?
0:43:44 > 0:43:47There would be no rock 'n' roll, for a start.
0:43:47 > 0:43:49This church belongs to an old chum of Martin Luther King,
0:43:49 > 0:43:53the Reverend James Carter and his wife, Portia.
0:43:53 > 0:43:56One day he told a man, he said,
0:43:56 > 0:44:00"If you is asked for a gold, one might."
0:44:00 > 0:44:02He said, "Gold, too."
0:44:02 > 0:44:04He said, "If somebody asked you for your coat,
0:44:04 > 0:44:07"don't only give him your topcoat, give him your overcoat.
0:44:07 > 0:44:11"And if they slap you on one cheek, turn the other cheek."
0:44:11 > 0:44:16We all outta step with Jesus. Y'all know that's true.
0:44:16 > 0:44:18You hit me, I'm going to hit you back!
0:44:18 > 0:44:20GOSPEL SINGING
0:44:40 > 0:44:44This here... This here is...
0:44:46 > 0:44:50..smoked hen, chicken.
0:44:52 > 0:44:58Now, this was smoked with a Texas briquette type of wood
0:44:58 > 0:45:01in one of the things back in the church there.
0:45:01 > 0:45:04Y'all try that. I want all of you to try that.
0:45:04 > 0:45:09Now, this, if you don't believe this is good, I dare you to bite into it.
0:45:10 > 0:45:16This is prime beef, and it's smoked, too.
0:45:16 > 0:45:21This was smoked in a certain special gravy by me.
0:45:21 > 0:45:24Now, over here...
0:45:24 > 0:45:26I don't ordinarily go to church on Wednesdays,
0:45:26 > 0:45:28but this is no ordinary church.
0:45:28 > 0:45:32It's a family affair, and they call it the eating church.
0:45:32 > 0:45:34This place is always full.
0:45:34 > 0:45:37After a fun session of praising the Lord it's time to praise the cook
0:45:37 > 0:45:41and the cooking smells seep through the little church.
0:45:41 > 0:45:44So I thought it would be a brilliant idea to cook for him
0:45:44 > 0:45:48in his own kitchen, but I feel like I'm knocking on Heaven's door.
0:45:48 > 0:45:51OK, Clive. Down to the business. This is Floyd's American Pie.
0:45:51 > 0:45:55This is the cookery spetch...sketch. Let's go for it. OK.
0:45:55 > 0:45:59Over here we're going to start with some yams, the sweet potato.
0:45:59 > 0:46:01This is what we need. We need some peppers.
0:46:01 > 0:46:04We're going round to your right, Clive. OK.
0:46:04 > 0:46:06We need some black-eyed peas.
0:46:06 > 0:46:08Remember that song, Tallahatchie Bridge?
0:46:08 > 0:46:11Black-eyed peas? The turnip greens.
0:46:11 > 0:46:14The greens that we would throw away and feed to the animals in Britain.
0:46:14 > 0:46:18Swing on over here if you can, Clive, to some tomato sauce.
0:46:18 > 0:46:20OK, then to my little trinity.
0:46:20 > 0:46:23My trinity of onions, peppers and garlic.
0:46:23 > 0:46:26And over here to my red pepper and my chilli powder.
0:46:26 > 0:46:31Over here to nutmeg, sugar and butter and vanilla essence.
0:46:31 > 0:46:34Over here to my diced little bits of fat pork -
0:46:34 > 0:46:37smoked or salted, it's up to you.
0:46:37 > 0:46:40But what is the star of this dish, I hear you cry?
0:46:40 > 0:46:44The star is something that most of you would be horrified
0:46:44 > 0:46:50to even think of. Look at it. This is chitlins.
0:46:50 > 0:46:55I was brought up in a village near Milverton in Somerset, England,
0:46:55 > 0:46:59and chitlins were big there and chitlins are big in Memphis.
0:46:59 > 0:47:01OK, Clive, you've got to walk around here
0:47:01 > 0:47:04because I have to do some business. This is quite tricky.
0:47:04 > 0:47:07This is a real take, we are doing it for real. There will be no cuts.
0:47:07 > 0:47:09I've never cooked this dish before.
0:47:09 > 0:47:11I'm cooking for some real, real people.
0:47:11 > 0:47:13I've got to start things going.
0:47:13 > 0:47:17Clive, if you could come very close into this strange looking mess.
0:47:17 > 0:47:20Those are my pieces of chitlin which I cut up
0:47:20 > 0:47:24and blanched for about three hours in gently simmering water
0:47:24 > 0:47:27with onions and bell peppers until, in fact,
0:47:27 > 0:47:29they are like little pieces of squid
0:47:29 > 0:47:32or little pieces of calamari or something like that.
0:47:32 > 0:47:34I have to make a sauce for those.
0:47:34 > 0:47:36Leave those where they are for the moment.
0:47:36 > 0:47:40In goes my trinity into the pan, here, straight away. Right.
0:47:40 > 0:47:45They're going to bubble and simmer in a soulful and meaningful way.
0:47:45 > 0:47:49And I'm going to take you around some of the other things I've been doing.
0:47:49 > 0:47:50In here I've got my yams.
0:47:50 > 0:47:52Notice I've tried to cut them in a nice way,
0:47:52 > 0:47:54just to make the presentation look good.
0:47:54 > 0:47:57And I've got some things to go in there to make these yams,
0:47:57 > 0:47:59they're going to be called candied yams.
0:47:59 > 0:48:02Stay with it, Clive, because into our yams we put a couple of ounces
0:48:02 > 0:48:06of butter, like that, in their cooking water.
0:48:06 > 0:48:10We are going to put a load of sugar and a little grated nutmeg.
0:48:10 > 0:48:14We will just let that all melt down and simmer softly.
0:48:15 > 0:48:18These are the famous black-eyed peas, OK?
0:48:18 > 0:48:22I have soaked a load of these peas in water overnight
0:48:22 > 0:48:26and then I fried off a few little pieces of that smoked pork,
0:48:26 > 0:48:28the back pork, the belly of pork.
0:48:28 > 0:48:31Covered them in water and simmered them for about three hours
0:48:31 > 0:48:33until they're nicely gently going.
0:48:33 > 0:48:36That is simmering away. Right.
0:48:36 > 0:48:38What's going to happen here,
0:48:38 > 0:48:40because I don't understand the controls of this cooker
0:48:40 > 0:48:42and things like that, every now and again,
0:48:42 > 0:48:46Clive might have to take a wonderful shot of one of those slow
0:48:46 > 0:48:48southern fans that spin around the kitchen.
0:48:48 > 0:48:52When you see that, you know that I might have muddled something
0:48:52 > 0:48:56or forgotten something. Clive, the fan's turning!
0:49:00 > 0:49:03Ladies and gentlemen, the mighty,
0:49:03 > 0:49:05mighty Rhythm Hounds from Memphis Tennessee.
0:49:05 > 0:49:07We hope you're having a good time here this evening.
0:49:07 > 0:49:09Hope you stick around because we have some R&B music for you.
0:49:09 > 0:49:12Y'all are having a special night here this evening.
0:49:12 > 0:49:14We're doing some filming for a special show.
0:49:14 > 0:49:16A special cooking show, ladies and gentlemen.
0:49:16 > 0:49:19This is the Rhythm Hounds' Salute To Vegetables, ladies and gentlemen.
0:49:19 > 0:49:22CHEERING AND APPLAUSE
0:49:54 > 0:49:56Don't worry! Be happy!
0:49:56 > 0:50:00The music hasn't died, it's merely stopped for a moment.
0:50:00 > 0:50:02Just to recap on my yams.
0:50:02 > 0:50:06Remember I boiled them in water and I added sugar, butter, nutmeg and a
0:50:06 > 0:50:09little drop of vanilla essence and a little tablespoonful of tomato sauce.
0:50:09 > 0:50:11They're simmering away.
0:50:11 > 0:50:15Down to my trinity, remember, the onion, garlic and peppers,
0:50:15 > 0:50:17I've also added some tomato sauce to that.
0:50:17 > 0:50:20I must now add a little red pepper.
0:50:20 > 0:50:23In we go to make it a little bit spicy. And a little paprika.
0:50:23 > 0:50:25OK. Stir. Twiddle, twiddle.
0:50:25 > 0:50:28Right, I've now got to do the turnip greens. Very simple.
0:50:28 > 0:50:31Into the hot pan go my little lardons. OK.
0:50:31 > 0:50:36Sizzle, sizzle, sizzle. I'll steer those around a second.
0:50:36 > 0:50:38Get them whizzing around like that.
0:50:38 > 0:50:41The turnip greens, which are going to reduce down an awful lot.
0:50:41 > 0:50:43A bit like spinach. They go on top.
0:50:43 > 0:50:47OK, you might like to add salt to this or you might not want to
0:50:47 > 0:50:50because they are quite bitter.
0:50:50 > 0:50:53A little bit of water into there.
0:50:53 > 0:50:55And up to the fan.
0:51:13 > 0:51:17In days of old when knights were bold and telegraph poles weren't invented,
0:51:17 > 0:51:20and indeed, even before Sainsbury's and Tesco,
0:51:20 > 0:51:23a man from Memphis invented the world's first supermarket.
0:51:23 > 0:51:27He called it Piggly Wiggly. He must have been off his trolley, John.
0:51:53 > 0:51:57Right. So, now we are down to the real critical business here,
0:51:57 > 0:52:00I'm flouring, egg washed, my little pieces of chitlin,
0:52:00 > 0:52:03which have to be deep-fried in this very hot fat.
0:52:03 > 0:52:06One, two, three, four, five, six.
0:52:06 > 0:52:10The other trouble is I have got to try and get this food absolutely hot,
0:52:10 > 0:52:14absolutely right for some people who were raised on this kind of food.
0:52:14 > 0:52:16I'm a Brit in Memphis.
0:52:16 > 0:52:20Some of those of you at home who do quite like me,
0:52:20 > 0:52:22I'm fighting for this, OK?
0:52:22 > 0:52:26I want the Reverend Cutter and Portia, his wife,
0:52:26 > 0:52:29to eat my food real.
0:52:29 > 0:52:33It could go wrong because I've got about 30 seconds to fry,
0:52:33 > 0:52:35deep fry these things.
0:52:35 > 0:52:38In the meantime I've got to set up the rest of it. OK, right.
0:52:38 > 0:52:42Leave that alone. Come over here.
0:52:42 > 0:52:44These are my turnip greens.
0:52:44 > 0:52:45- BANG - Oh!
0:52:45 > 0:52:48Never mind anybody kicking the table. That's turnip greens, OK?
0:52:48 > 0:52:50Cooked my way.
0:52:50 > 0:52:56These are yams, cooked my way. OK.
0:52:57 > 0:52:59I'm worried about my fatty...
0:52:59 > 0:53:02These are my black-eyed peas, my way.
0:53:02 > 0:53:06And I left the whole big piece of rind there to get all the flavour
0:53:06 > 0:53:09into the black-eyed peas, OK?
0:53:09 > 0:53:12This is a go situation. This is real.
0:53:12 > 0:53:16I have lost a spoon. OK. That's all right.
0:53:16 > 0:53:19- Don't forget the sauce. - And my sauce.
0:53:19 > 0:53:21The sauce goes on the plate.
0:53:21 > 0:53:24I don't know what they're going to say to me because this is a spicy
0:53:24 > 0:53:27chilli sauce made from the trinity, made from the peppers and spices.
0:53:27 > 0:53:32And what I want to do is put these chitlins right on the top.
0:53:32 > 0:53:34Here we go.
0:53:35 > 0:53:37And this is where it's at.
0:53:37 > 0:53:40And this is either where it's at, or where it's not at, OK?
0:53:46 > 0:53:49Dr Cutler, please come and try it.
0:53:49 > 0:53:52Please tell me - and, Clive, back to me as I do this -
0:53:52 > 0:53:55and try and get these...
0:53:55 > 0:53:57Sit down, my darlings. Please do.
0:53:57 > 0:54:00Please try and taste this, and when you do,
0:54:00 > 0:54:05Clive, that is my Memphis on a plate.
0:54:07 > 0:54:09- Can I call you James?- James is fine.
0:54:09 > 0:54:14James, please, and Portia, try what I have tried to do for you.
0:54:15 > 0:54:18With no knowledge, with no understanding
0:54:18 > 0:54:22except just a belief that it could happen.
0:54:22 > 0:54:24That I could cook you some food.
0:54:24 > 0:54:27And you can tell the truth about this.
0:54:27 > 0:54:30- I will try the chitlins. - OK. Cos he likes chitlins.
0:54:30 > 0:54:32I love the Southern chitlins.
0:54:36 > 0:54:39- Mm.- Mm.
0:54:39 > 0:54:41The green veg is great.
0:54:41 > 0:54:45The chitlins, I'm going to give you your honorary citizenship
0:54:45 > 0:54:48to cook it in America.
0:54:49 > 0:54:53- It's Memphis, isn't it? - Black-eyed peas is good.
0:54:53 > 0:54:56- Mm.- Is it all right. I mean, is it roughly right?
0:54:56 > 0:54:59- It is.- Or is it 100 miles away?
0:54:59 > 0:55:05- No, the black-eyed peas are delicious.- So, what about my yams?
0:55:05 > 0:55:08The greens is delicious.
0:55:08 > 0:55:12- It's passed delicious. - Now, let's taste the yams.
0:55:15 > 0:55:17I can appreciate someone that
0:55:17 > 0:55:21can do a job and like for it to be well,
0:55:21 > 0:55:23and I think you've done a good job on this food.
0:55:23 > 0:55:28This tastes like the greens, if the camera could just show that,
0:55:28 > 0:55:31the greens taste like the good old Southern greens.
0:55:31 > 0:55:34You have nothing to be ashamed of.
0:55:34 > 0:55:36And the chitlins is delicious.
0:55:36 > 0:55:39Delicious.
0:55:39 > 0:55:44And they are hot but they're not hot enough for my wife, Mrs Cutler.
0:55:44 > 0:55:47And the black-eyed peas, my mother used to make them like that.
0:55:47 > 0:55:53That's brought back memories that I shall ever be grateful for
0:55:53 > 0:55:57in the black-eyed peas. They're just right.
0:55:57 > 0:56:00The touch is there. And also the candied yams.
0:56:00 > 0:56:03The flavour there is strictly Southern.
0:56:07 > 0:56:10It's always great to see Mr Floyd on his culinary travels.
0:56:10 > 0:56:13As ever on Best Bites, we're looking back at some of the fantastic
0:56:13 > 0:56:15cooking from the Saturday Kitchen archives.
0:56:15 > 0:56:18Still to come, it was Clash of the Titans when Stuart Gillies,
0:56:18 > 0:56:20who had once been top of the omelette challenge leaderboard
0:56:20 > 0:56:22met Michele Roux,
0:56:22 > 0:56:25who had previously cooked the best omelette in the competition.
0:56:25 > 0:56:28But who would beat who? Find out in a short while.
0:56:28 > 0:56:31Later in the show, Bryn Williams slow cooks lamb
0:56:31 > 0:56:33and creates a hearty lamb stew using fresh Welsh lamb
0:56:33 > 0:56:37with baby onions and serve it with fragrant rosemary dumplings.
0:56:37 > 0:56:41And a very chirpy Cheryl Baker faced her Food Heaven or Food Hell.
0:56:41 > 0:56:42Would she get her Food Heaven - prawns?
0:56:42 > 0:56:45My marinated griddled prawns with roasted lemon mayonnaise
0:56:45 > 0:56:47and char grilled asparagus?
0:56:47 > 0:56:50Or would she get her dreaded Food Hell - home-made beef burgers
0:56:50 > 0:56:53served with tomato ketchup, fries and corn on the cob?
0:56:53 > 0:56:56Find out what she gets to eat at the end of the show.
0:56:56 > 0:56:59Now, before Michael Caines took over Gidleigh Park,
0:56:59 > 0:57:00Sean Hill was in charge
0:57:00 > 0:57:03and he was creating some of the finest food around.
0:57:03 > 0:57:06Here he is in a very early Saturday Kitchen clip
0:57:06 > 0:57:10and is serving up a tale or two about the legend, Mr Keith Floyd.
0:57:10 > 0:57:12Delight to have you on the programme.
0:57:12 > 0:57:14I'm really pleased that you've come on.
0:57:14 > 0:57:16Tell us a bit about the dish you're cooking today.
0:57:16 > 0:57:20It's very straightforward. It's monkfish but it needn't be monkfish.
0:57:20 > 0:57:23You can use haddock or cod, whatever you want to use,
0:57:23 > 0:57:25but a white fish, generally.
0:57:25 > 0:57:28And it's sealed in a very hot pan, cooked off quite quickly.
0:57:28 > 0:57:31I want a little bit of colour on the outside.
0:57:31 > 0:57:34The other two components of the dish are the sauce which is...
0:57:34 > 0:57:37- What have you got in here? - This is wholegrain mustard.
0:57:37 > 0:57:39This is a bit of fish stock but you could use white wine
0:57:39 > 0:57:42or tap water and it wouldn't make a great deal of difference.
0:57:42 > 0:57:44Some creme fraiche and some butter.
0:57:45 > 0:57:48If you wanted a healthier option,
0:57:48 > 0:57:51you could make the sauce in a liquidiser
0:57:51 > 0:57:53and use a little bit of olive oil.
0:57:53 > 0:57:56A bit of lemon, and then for the salad a little cucumber salad?
0:57:56 > 0:58:02Salad will need to be sliced, peeled, sliced and pressed a little bit
0:58:02 > 0:58:07so that the shape starts to change and the liquid starts to go out.
0:58:07 > 0:58:10- Then it's tossed in vinegar, sugar and a bit of black pepper.- Lovely.
0:58:10 > 0:58:14The idea of that is that it cuts through the creaminess of the sauce.
0:58:14 > 0:58:16Fantastic. Fire away. Monkfish first of all.
0:58:16 > 0:58:18How do we prepare our monkfish?
0:58:18 > 0:58:21Well, you know, sensible people get a butcher or
0:58:21 > 0:58:23a fishmonger of somebody to do it for them.
0:58:23 > 0:58:28You just loosen the sides of this here and you can pull off the skin.
0:58:28 > 0:58:31With monkfish there is quite a fair percentage of waste,
0:58:31 > 0:58:33isn't there, with monkfish?
0:58:33 > 0:58:38Yes, but if you are not in a TV studio and you're at home,
0:58:38 > 0:58:42you might do this a minute or two earlier, bring this to the boil
0:58:42 > 0:58:48in the stock or the water or the wine and you'd get all the flavour.
0:58:48 > 0:58:51You wouldn't actually have wasted it.
0:58:51 > 0:58:55We mentioned the restaurant in Ludlow, where I actually went.
0:58:55 > 0:58:58That's gone now and you're opening a new venture.
0:58:58 > 0:59:01I am, I'm opening a brasserie in Worcester.
0:59:01 > 0:59:06I've sort of done very posh food for a long time
0:59:06 > 0:59:10and I'd like to have a go at something slightly more democratic.
0:59:10 > 0:59:12Fantastic. Good.
0:59:12 > 0:59:15Did you cook for any animals when you worked at London zoo?
0:59:15 > 0:59:18I cooked for quite a few people who'd qualify...
0:59:18 > 0:59:20LAUGHTER ..as animals.
0:59:20 > 0:59:24I used to... I lived in Primrose Hill at that time
0:59:24 > 0:59:28and I was going to school just off Baker Street,
0:59:28 > 0:59:30and so what happened was I had to walk past the place
0:59:30 > 0:59:34where they recruited casual staff on the way
0:59:34 > 0:59:36to go and do Virgil or whatever else I was translating.
0:59:36 > 0:59:40And you got 37 and sixpence a day for frying fish or something.
0:59:40 > 0:59:42And you're still getting it now!
0:59:42 > 0:59:44What's happening with this monkfish?
0:59:44 > 0:59:48- Sorry about this. I digress. - Right. You are taking...
0:59:48 > 0:59:51- There's an inner skin inside, as well.- There is.
0:59:51 > 0:59:55And I'm taking that off because it shrinks as it cooks.
0:59:55 > 0:59:58- We don't want anything like that. - Yeah.
0:59:59 > 1:00:02So monkfish, often called angler fish, as well?
1:00:02 > 1:00:05It used to be called all sorts of things when it wasn't popular.
1:00:05 > 1:00:08- The name sort of settles after a while.- Yeah.
1:00:08 > 1:00:10It wasn't popular because of the appearance or not?
1:00:10 > 1:00:12How do you think that is?
1:00:12 > 1:00:15People were quite fastidious about what they'd eat.
1:00:15 > 1:00:17They've got a great big ugly head on them
1:00:17 > 1:00:20so they weren't terribly popular.
1:00:20 > 1:00:25Initially they were famous as being a substitute that chefs
1:00:25 > 1:00:28- did for lobster.- Yeah.
1:00:28 > 1:00:32- It's a meaty fish as well. - Yes, it is.
1:00:32 > 1:00:33It was meant to be that if you
1:00:33 > 1:00:37cooked it much the same way as scampi or something, you could...
1:00:37 > 1:00:39I'll get that out of your way.
1:00:39 > 1:00:43I've heard it said it was called poor man's lobster.
1:00:43 > 1:00:45I know, but lobster is getting a bit cheaper now
1:00:45 > 1:00:48and monkfish has got very expensive so maybe...
1:00:48 > 1:00:51Shaun, what's the best way to kill a lobster?
1:00:51 > 1:00:54Well, I'd get Gordon Ramsay to do it.
1:00:54 > 1:00:57Exactly. Give it to a helper in your kitchen.
1:00:57 > 1:01:00Right, fire away. We've got our fish cooking away, lovely.
1:01:00 > 1:01:04- Just get a bit of colour on each side.- Lovely.
1:01:04 > 1:01:06Doing our sauce now?
1:01:06 > 1:01:10Yes, put a little bit more butter on it. I just put in the oven.
1:01:10 > 1:01:12Do you want me to peel this cucumber?
1:01:12 > 1:01:14That would be very, very good because...
1:01:16 > 1:01:18Now, we go back onto this Ludlow thing.
1:01:18 > 1:01:21It was the biggest collection of Michelin-starred
1:01:21 > 1:01:24- restaurants in the county at one point? Is that right?- It was.
1:01:24 > 1:01:25In one place.
1:01:25 > 1:01:31I mean, it's a tiny town of 10,000 people, it's a lovely town.
1:01:31 > 1:01:34It really was a lovely place to live.
1:01:34 > 1:01:36I enjoyed being there.
1:01:36 > 1:01:40But all the restaurants in Ludlow had a maximum of 24 people
1:01:40 > 1:01:43so it didn't take a lot of people to fill all of us up.
1:01:43 > 1:01:48- Right. Just remind us what we've got in there.- A bit of stock.- Yep.
1:01:48 > 1:01:51You're going to get a bit more mustard.
1:01:51 > 1:01:54We mentioned if it wasn't stock you could use wine.
1:01:54 > 1:01:57One big wine lover you have a connection with,
1:01:57 > 1:02:00- quite a long time ago, is of course Mr Keith Floyd, wasn't it?- Good man.
1:02:00 > 1:02:02Good man, cracking guy.
1:02:02 > 1:02:05He is. I had just started at Gidleigh
1:02:05 > 1:02:09when he was doing his first series, Floyd On Fish.
1:02:09 > 1:02:11So tell is a little story. Some great stories.
1:02:11 > 1:02:13He came at nine o'clock in the morning
1:02:13 > 1:02:19and had a very large scotch to get himself in the mood for this.
1:02:19 > 1:02:23We had to do lots of takes
1:02:23 > 1:02:27as we made mistakes and things went wrong.
1:02:27 > 1:02:31For each of them, his trademark was having a glass of wine
1:02:31 > 1:02:34so by lunchtime we were quite drunk.
1:02:36 > 1:02:38- Then you had to cook the service, as well.- I did.
1:02:38 > 1:02:42I was feeling that things were going really well at this point, as you do.
1:02:42 > 1:02:44Yeah.
1:02:44 > 1:02:47And I'd forgotten that anybody was recording this
1:02:47 > 1:02:54so we had a good time, he went off to lunch in the pub.
1:02:54 > 1:02:57I did 20 people in the restaurant.
1:02:57 > 1:03:00Then we finished by eating the food.
1:03:00 > 1:03:04- Yep.- Neither of us really very hungry at that point!
1:03:04 > 1:03:08He'd just had lunch and he ordered very expensive wine,
1:03:08 > 1:03:10which went down a treat.
1:03:10 > 1:03:13It's not just him you've got a connection with this well, a certain
1:03:13 > 1:03:17- Delia Smith, she refers to you quite a lots and all your recipes.- Well...
1:03:17 > 1:03:20- In good company there.- James, it was a long time ago, it was one night...
1:03:20 > 1:03:22LAUGHTER
1:03:22 > 1:03:26Sssh! Right. Fire away, what have we got in there? Creme fraiche?
1:03:26 > 1:03:28- Yes, a bit of creme fraiche, boil it for a while.- Yep.
1:03:28 > 1:03:33- How are you doing on the...? - I've got my cucumber here.
1:03:33 > 1:03:37Good, I'll show you... All you need to do is put a bit of salt on it.
1:03:37 > 1:03:42- And press it.- So stick that on there. We've got some already done.
1:03:42 > 1:03:45- Press that. - You need about ten minutes.
1:03:45 > 1:03:47I'll get your monkfish out the oven.
1:03:47 > 1:03:52- What next? Sauce?- Yes, sauce. - What's next - butter?
1:03:52 > 1:03:54Yes, the butter will go in the sauce.
1:03:54 > 1:03:59Butter thickens things and it gives a nice texture.
1:03:59 > 1:04:02That's why a lot of the unpleasant things you get
1:04:02 > 1:04:05in industrialised food, they put trans-fats in things,
1:04:05 > 1:04:09because they know that fat feels good in your mouth.
1:04:09 > 1:04:11So I'm told.
1:04:11 > 1:04:13Why are you looking at me when you say that?
1:04:13 > 1:04:16- I don't know!- Do you want me to press this cucumber off, as well?
1:04:16 > 1:04:20I want you to put a bit of vinegar and sugar
1:04:20 > 1:04:23and black pepper in that bowl, please.
1:04:23 > 1:04:25- This bowl will do.- All of it, or...?
1:04:25 > 1:04:29No, that commits you to the lot, doesn't it?
1:04:29 > 1:04:34I knew this would come back and bite me. 18 years later. There you go.
1:04:35 > 1:04:41Not only did he not give me the job, he didn't even respond to me!
1:04:41 > 1:04:42LAUGHTER
1:04:42 > 1:04:46- Right, OK.- It's not stuck in your mind anything!- No, not at all.
1:04:46 > 1:04:48- Not bitter!- Stop it, James! >
1:04:48 > 1:04:50- Not bitter, good.- There you go, boss.
1:04:50 > 1:04:54- Right.- You could be in line for the job now.- Thank you very much(!)
1:04:56 > 1:04:59- Good. - Starting salary £6 an hour.
1:04:59 > 1:05:02It's not that good!
1:05:02 > 1:05:06This is catering we're talking about, not television. This is...
1:05:06 > 1:05:08You want me to pile this up on the plate?
1:05:08 > 1:05:10You could put some on the plate, that's a good idea.
1:05:10 > 1:05:13You can always tell the catering workers,
1:05:13 > 1:05:16the white-faced ones with burns up their arms.
1:05:16 > 1:05:18That's me, you see. I've got all that.
1:05:18 > 1:05:21None of this suntan and healthy look about you.
1:05:21 > 1:05:23One piece or two pieces?
1:05:23 > 1:05:26You can put as many as you want.
1:05:26 > 1:05:28Two pieces are good. Why not?
1:05:29 > 1:05:31Leave that with you to finish it off.
1:05:31 > 1:05:35Yes, finish it with a bit of lemon juice. Tiny bit on here.
1:05:35 > 1:05:39Yeah. Over the top.
1:05:39 > 1:05:42It's good, isn't it? It's not difficult.
1:05:42 > 1:05:44It's as nice and easy as that. Remind us what that is again.
1:05:44 > 1:05:48- It's monkfish with a mustard and cucumber sauce.- Easy as that.
1:05:53 > 1:05:57Easy as that and tastes delicious, I'm expecting. Fire away.
1:05:57 > 1:05:59Come over here, Shaun. Join us.
1:05:59 > 1:06:01- Abi, you get first bite.- Thank you.
1:06:01 > 1:06:04Then pass it down. I know Ben is waiting to try it at the end.
1:06:04 > 1:06:06I love monkfish.
1:06:06 > 1:06:08I'm sure it won't be as good as the figs and pasta, but...
1:06:08 > 1:06:12- You can use a knife. - Anyone got a knife?- Here you go.
1:06:12 > 1:06:13Do it for her!
1:06:13 > 1:06:16OK. Lovely.
1:06:16 > 1:06:17Dive in to that.
1:06:19 > 1:06:21There's no pepper in it anywhere.
1:06:21 > 1:06:23- That is delicious. - Go on, Emily, dive in.
1:06:23 > 1:06:27It's so nice to cook cucumbers with that.
1:06:27 > 1:06:29With the butter, a delicious combination of flavours.
1:06:29 > 1:06:33- Emily and Phil, do you approve? - Very tasty. Really good.
1:06:33 > 1:06:35- Really delicious and simple.- Lovely.
1:06:35 > 1:06:38- Would you give that a go at home? - Yes, I think so.
1:06:38 > 1:06:42- It's really easy. - That's fantastic.
1:06:42 > 1:06:45It's really good.
1:06:45 > 1:06:48The flavour... The freshness of the cucumber with the mustard is great,
1:06:48 > 1:06:50- a good combination. - It's a winner all-round.
1:06:54 > 1:06:57If you want to serve fish for lunch, there is
1:06:57 > 1:06:59no better recipe than that.
1:06:59 > 1:07:00It's Omelette Challenge time now
1:07:00 > 1:07:02with both Stuart Gillies and Michel Roux.
1:07:02 > 1:07:05They've cooked memorable omelettes in the past,
1:07:05 > 1:07:08but would this attempt be memorable for all the right reasons?
1:07:08 > 1:07:09Let's find out.
1:07:09 > 1:07:12All the chefs that come to the show battle against the clock and each
1:07:12 > 1:07:15other to find out how fast they can make a simple three egg omelette.
1:07:15 > 1:07:17Stuart, a respectable time, 25 seconds here.
1:07:17 > 1:07:20- You were once top of the leaderboard.- I was.
1:07:20 > 1:07:21But you've been knocked down since then.
1:07:21 > 1:07:2525 seconds pretty respectable, can you beat our top time?
1:07:25 > 1:07:31- 16.36 seconds. Pretty quick.- It is. - It is too quick.- It's too quick?
1:07:31 > 1:07:34Michel? Seriously good time here. 30 seconds.
1:07:34 > 1:07:35Can you get into the blue?
1:07:35 > 1:07:38I don't think so. But I'll try.
1:07:38 > 1:07:40You have won the award for the best omelette, I have to say.
1:07:40 > 1:07:43Right. Choose what you like from the ingredients in front of you.
1:07:43 > 1:07:46I'll taste it, to make sure it's an omelette and not scrambled eggs.
1:07:46 > 1:07:48Three egg omelette cooked as fast as you can.
1:07:48 > 1:07:50Let's put the clocks on the screen.
1:07:50 > 1:07:54These are just for you at home so the guys here cannot see them.
1:07:54 > 1:07:59Are you ready? An omelette as fast as you can. Three, two, one, go!
1:08:01 > 1:08:03I'll put the timer on here.
1:08:06 > 1:08:09Look at him go, the pressure is on. Shell's in there.
1:08:09 > 1:08:13We have shell in this omelette. That's definitely ten seconds up.
1:08:13 > 1:08:15Oh, my God.
1:08:15 > 1:08:16Ten seconds?!
1:08:18 > 1:08:19He's catching you up.
1:08:19 > 1:08:21LAUGHTER
1:08:23 > 1:08:26There you go. You've got an omelette there.
1:08:26 > 1:08:27GONG SOUNDS
1:08:29 > 1:08:32It's all about perfection. Look at that.
1:08:34 > 1:08:35GONG SOUNDS
1:08:36 > 1:08:39There you go. That was seriously quick.
1:08:39 > 1:08:43As Stuart says, the master three-star as opposed to...
1:08:43 > 1:08:44The one with eggshell.
1:08:44 > 1:08:48- The burnt butter and eggshell. Look at that!- It's noisette!
1:08:48 > 1:08:51You've got eggshell in there.
1:08:51 > 1:08:53Eggs are supposed to have protein but look at that!
1:08:53 > 1:08:55You're supposed to flavour the omelette
1:08:55 > 1:08:58- and he choose to do it with burnt noisette!- Yeah.
1:08:58 > 1:09:00Exactly.
1:09:00 > 1:09:03- See the three-star decision. - Michel...
1:09:08 > 1:09:11- It's better than yours anyway. - It's different.
1:09:11 > 1:09:14- Michel, do you think you have beaten your time?- No.
1:09:14 > 1:09:15- I haven't at all.- No, you didn't!
1:09:18 > 1:09:22You did it in 35.12 seconds.
1:09:22 > 1:09:24So you stay on the board,
1:09:24 > 1:09:27- but you get to take that home and put it on your fridge.- Thank you.
1:09:27 > 1:09:33- Well done, that's good, lovely. - Stuart?- Yeah, maybe a bit quicker.
1:09:33 > 1:09:35You really reckon? Even if you were quicker,
1:09:35 > 1:09:38I wouldn't put in there because I'd disqualify you anyway.
1:09:38 > 1:09:41Because it's mainly eggshell.
1:09:41 > 1:09:43- You did it in 26 seconds.- Well done.
1:09:43 > 1:09:45- Well done. Excellent.- Hopeless.
1:09:50 > 1:09:53Thank you, Michel. At least there was no shell in yours.
1:09:53 > 1:09:55If you're looking for a great alternative to Sunday roast
1:09:55 > 1:09:59this week, look no further because Bryn Williams is armed with Welsh
1:09:59 > 1:10:03lamb and he is ready to make the tastiest stew you are likely to see.
1:10:03 > 1:10:05- Welcome to the show, Bryn. - Thank you very much.
1:10:05 > 1:10:08You're going to cook a great dish today. Tell us what you're doing.
1:10:08 > 1:10:12Lamb stew with rosemary dumplings. Very similar to a cawl.
1:10:12 > 1:10:15But without potato. The lamb's already dead.
1:10:15 > 1:10:18The cawl is kind of like soup, is that right?
1:10:18 > 1:10:21It's a soup that gets cooked for hours on end on an Aga.
1:10:21 > 1:10:24It's one of those things which is always there in a Welsh house.
1:10:24 > 1:10:27- All right.- So the ingredients...
1:10:27 > 1:10:31We've got a nice bit of Welsh lamb, not Yorkshire. Welsh lamb.
1:10:31 > 1:10:33We're using the neck fillets, lots of fat, lots of flavour.
1:10:33 > 1:10:37We'll use carrots, swede, baby onions, butter, rosemary, parsley.
1:10:37 > 1:10:41- You've got lamb stock here. - Yeah, we have.
1:10:41 > 1:10:44But first of all we'll make the dumplings.
1:10:44 > 1:10:48- If you want to chop the rosemary. - I'll get the rosemary done.
1:10:48 > 1:10:51Just going to add the suet.
1:10:51 > 1:10:55What is it about dumplings? It's actually really easy to make.
1:10:55 > 1:10:56It's so, so simple.
1:10:56 > 1:10:59I love it because of the texture, I love the texture of dumplings.
1:10:59 > 1:11:03And it absorbs all the juices of the lamb we'll cook today.
1:11:03 > 1:11:05Your cooking these differently to the conventional way,
1:11:05 > 1:11:08- which would be to cook it in the stew.- In the stew itself.
1:11:08 > 1:11:11It's just a little bit cleaner.
1:11:11 > 1:11:14When you cook it in the stew itself, you get a lot of baking powder
1:11:14 > 1:11:16and flour coming into the actual sauce.
1:11:16 > 1:11:20So I'm going to cook them separate and serve them in the same dish.
1:11:20 > 1:11:23- They'll be together at the end. - You've got suet in there.- Suet.
1:11:23 > 1:11:26- Which is from around the kidneys. - All good fat.
1:11:26 > 1:11:28Flour, baking powder, a bit of salt,
1:11:28 > 1:11:31just enough cold water to bind it altogether.
1:11:31 > 1:11:32You don't want it too wet.
1:11:32 > 1:11:34That's the thing, if it gets to wet,
1:11:34 > 1:11:37it is like a crust over the top.
1:11:37 > 1:11:40We going to cook in liquid anyway so if it's a bit dry,
1:11:40 > 1:11:45it will absorb a little bit more of the stock anyway.
1:11:45 > 1:11:48I mentioned Odette's, that you're doing some building work as well,
1:11:48 > 1:11:52- renovating downstairs as well. - Doing some bits and bobs at Odette's.
1:11:52 > 1:11:55Got the builders in as we speak.
1:11:55 > 1:11:57Yeah, just going to make a bit more comfortable,
1:11:57 > 1:12:00carpet down stairs, put a bar menu in downstairs.
1:12:00 > 1:12:05Just makes it a bit more outside the box, anybody can come in now.
1:12:05 > 1:12:09People used to think we were a fine dining restaurant in the local area.
1:12:09 > 1:12:11- We serve good food, we like to think we do!- Yeah.
1:12:11 > 1:12:14So now we've individually priced the menu.
1:12:14 > 1:12:16You can come in and have a starter, glass of wine, walk out.
1:12:16 > 1:12:18As long as you have paid!
1:12:18 > 1:12:21Fine, you know. We are just going to roll these dumplings into balls.
1:12:21 > 1:12:24Just making it a bit more accessible for everybody rather than just
1:12:24 > 1:12:26fine dining kind of thing.
1:12:26 > 1:12:30Yeah. Now, these ones we're doing, we leave them to rest?
1:12:30 > 1:12:33Yes, leave them to rest for five or six minutes.
1:12:33 > 1:12:35Once you've done a dozen or so,
1:12:35 > 1:12:39just stick them in the fridge to firm up.
1:12:39 > 1:12:41These will expand probably three times?
1:12:41 > 1:12:44- Yeah, I reckon they will come up double the size.- OK.
1:12:44 > 1:12:46Tell us about this lamb.
1:12:46 > 1:12:50We use the neck, loads of fat and flavour like we said before.
1:12:50 > 1:12:52People often use the scrag end, don't they?
1:12:52 > 1:12:56You can use it but it is a bit, for me, it's a bit too thin.
1:12:56 > 1:12:58I like nice big chunks of meat if I'm having a stew
1:12:58 > 1:13:00rather than all little bits.
1:13:00 > 1:13:03But you wouldn't use something like a leg of lamb for this?
1:13:03 > 1:13:08I wouldn't, no. I think neck or shoulder is fine.
1:13:08 > 1:13:11Anything else, I wouldn't really anything. A bit of seasoned flour.
1:13:11 > 1:13:12So pop it in the fridge.
1:13:12 > 1:13:16I'm going to pop your dumplings drop straight in there.
1:13:16 > 1:13:18We're just going to add a little bit of bay leaf
1:13:18 > 1:13:19and a little bit of rosemary,
1:13:19 > 1:13:21just to carry all the flavours through the dish.
1:13:21 > 1:13:24So you wouldn't put dumplings in a cawl.
1:13:24 > 1:13:28No, a cawl would have a lot of potatoes in it, to thicken it.
1:13:28 > 1:13:31A cawl, you wouldn't actually season...
1:13:31 > 1:13:34My nain never seasoned with flour,
1:13:34 > 1:13:36she just seasoned with salt and pepper.
1:13:36 > 1:13:42Nice, hot pan. This is a one-pan wonder. Everything goes into one pan.
1:13:42 > 1:13:46Seasoned flour. Nice little colour on the lamb.
1:13:46 > 1:13:48The flour will help to thicken the sauce, as well.
1:13:48 > 1:13:51There's no potatoes in it, there's no starch there to thicken it.
1:13:51 > 1:13:53But the most important thing, really,
1:13:53 > 1:13:55where there is the flour to help thicken it,
1:13:55 > 1:13:57is the colouration that you get on the lamb.
1:13:57 > 1:14:00We've got to have colour here, colour is flavour.
1:14:00 > 1:14:03Fat is flavour and colour is flavour, also.
1:14:03 > 1:14:07It's very important. We're chefs, trying to create flavour into dishes.
1:14:08 > 1:14:12Got the carrots here. Shall I do the veg that you're putting in?
1:14:12 > 1:14:15Carrots, baby onions and some swede.
1:14:15 > 1:14:17You might call it something else.
1:14:17 > 1:14:21- Turnip. Depends where you are. North of Watford.- Is it?
1:14:21 > 1:14:23Well, I don't know.
1:14:23 > 1:14:26We used to call it swede, turnip.
1:14:26 > 1:14:30- What do you call that?- Swede.- Swede.
1:14:30 > 1:14:32That's a Yorkshire thing, isn't it?
1:14:32 > 1:14:35- Jase?- Turnip.
1:14:35 > 1:14:38You see? That's 2-0. 2-2, sorry.
1:14:38 > 1:14:41Right, so what we're going to do is just peel this and then chop it up.
1:14:41 > 1:14:44Dice it up, yeah. And I'll dice the carrot.
1:14:45 > 1:14:48Virtually the same size as what you are doing there.
1:14:48 > 1:14:50While the lamb is getting loads of colour on it.
1:14:54 > 1:14:55So you seal in that.
1:14:55 > 1:14:59The gutting thing about this is if you're doing a bigger amount,
1:14:59 > 1:15:01- you do it individually. - Individually.
1:15:01 > 1:15:04The more you put into it, it will just take the heat away from the pan,
1:15:04 > 1:15:06so just put in a little bit at a time,
1:15:06 > 1:15:08take it out if you're doing a bit more.
1:15:08 > 1:15:11But putting too much into a pan just kills the heat, really.
1:15:13 > 1:15:17Once they're coloured, another 30 seconds or so,
1:15:17 > 1:15:20we're going to start roasting all the vegetables.
1:15:20 > 1:15:21Once we've got everything ready.
1:15:21 > 1:15:23I'm going as quick as I can. I got that look.
1:15:25 > 1:15:29So you're basically poaching these off with a little bit of bay leaf.
1:15:29 > 1:15:32Little bit of bay leaf, little bit of rosemary.
1:15:33 > 1:15:36So, lamb's got a nice bit of colour on them.
1:15:39 > 1:15:41My producer has just said in my ear,
1:15:41 > 1:15:43"How do we know when these are done?"
1:15:43 > 1:15:47He's really keen on making sure that he gets his dumplings right
1:15:47 > 1:15:50for tomorrow. I keep saying, "They're done when they're done."
1:15:50 > 1:15:53They will double in size and that's when you know they're ready.
1:15:53 > 1:15:57But they can sit there for 15, 20 minutes or so.
1:15:57 > 1:16:00They just take on all that liquid, they won't dry out.
1:16:00 > 1:16:03They might crack a little bit, but it's a rustic dish.
1:16:03 > 1:16:05- In with the onions. - In with the onions.
1:16:05 > 1:16:08Just to slightly colour, we can add all the vegetables in together,
1:16:08 > 1:16:13but we are going to colour everything before we add the white wine.
1:16:13 > 1:16:14In with all the vegetables.
1:16:17 > 1:16:21This, for me, is a dish you can cook on an AGA. I love cooking on an AGA.
1:16:21 > 1:16:25I just think get it made, leave it in a slow oven.
1:16:25 > 1:16:27There is a trend with this slow food,
1:16:27 > 1:16:30I know you're cooking it very slowly at a lower temperature.
1:16:30 > 1:16:34- That's right, yeah.- There is a big trend now with slow-cooking.
1:16:34 > 1:16:38This is not trendy. I had this as a kid from my nain.
1:16:38 > 1:16:40It's just a new thing of coming around,
1:16:40 > 1:16:43using cheaper cuts. I just think using the cheaper cuts,
1:16:43 > 1:16:46you've got to work a bit more at it, to get more flavour into it.
1:16:48 > 1:16:49Only reason, really.
1:16:49 > 1:16:53When you can cook, a good chef can do anything with cheap ingredients.
1:16:53 > 1:16:55Yeah, it shows more skill.
1:16:55 > 1:16:58- More interesting as a chef. - Yeah, too right.
1:16:58 > 1:17:04I just think by using all our skills and what we have been taught.
1:17:04 > 1:17:06Even my mum can cook fillet steak.
1:17:06 > 1:17:09Yeah, that's true.
1:17:09 > 1:17:11- Chop parsley.- Chop parsley.
1:17:11 > 1:17:13That goes in right at the end.
1:17:13 > 1:17:16- Seal that off. - The veg straight into the same pan.
1:17:16 > 1:17:19Don't wipe the pan out.
1:17:19 > 1:17:21Colour the vegetables.
1:17:21 > 1:17:23Little bit of butter to help it along.
1:17:27 > 1:17:30- Chopped parsley you use for later, aren't you?- Right at the end.
1:17:30 > 1:17:34We're just going to put a little bit of white wine, in it goes.
1:17:36 > 1:17:38Lamb stock. If people can't find lamb stock, bit of chicken?
1:17:38 > 1:17:40You can use chicken,
1:17:40 > 1:17:44but I would say try and use lamb, keep the flavours going.
1:17:44 > 1:17:47Back in now with lamb on top.
1:17:48 > 1:17:52In the oven, once the lamb stock is on top of it,
1:17:52 > 1:17:56for a good, say, an hour.
1:17:56 > 1:17:58What temperature are you going to cook this?
1:17:58 > 1:18:00You mention this long slow-cooking.
1:18:00 > 1:18:04It needs to be at least an hour, an hour and 20 minutes.
1:18:04 > 1:18:06So it tenderises everything.
1:18:06 > 1:18:09So, bring to the boil, in on top and in the oven.
1:18:09 > 1:18:12I'll bring this one out. Always with the lid on?
1:18:12 > 1:18:14I would always leave the lid on.
1:18:14 > 1:18:17I will leave you to lift the lid off. There you go.
1:18:17 > 1:18:19Just turn this one off. The dumplings are ready.
1:18:19 > 1:18:23We'll just leave them in the liquid. They should be...
1:18:23 > 1:18:24Yeah, look at that.
1:18:27 > 1:18:32- OK.- Looks delicious. - It's just the smells of that.
1:18:32 > 1:18:35Parsley in just to finish it off.
1:18:35 > 1:18:36Mix it through.
1:18:36 > 1:18:38Again, just check some of the seasoning.
1:18:41 > 1:18:43Just a little bit of salt.
1:18:43 > 1:18:46OK. So just finish it off now.
1:18:46 > 1:18:48But if you wanted to put the dumplings in it,
1:18:48 > 1:18:49about 15 minutes towards the end.
1:18:49 > 1:18:5215 minutes towards the end, but I like to do it separate,
1:18:52 > 1:18:54just cos it keeps a lot cleaner.
1:18:54 > 1:18:56Nice, big chunks of meat.
1:18:56 > 1:18:58Nice bit of colour on there.
1:18:58 > 1:19:00You know, the sauce might look a bit thin,
1:19:00 > 1:19:02but when you have it with the dumplings,
1:19:02 > 1:19:04it just absorbs everything.
1:19:04 > 1:19:09There's nothing better this time of year. Just a nice winter warmer.
1:19:09 > 1:19:11We put three dumplings on top.
1:19:13 > 1:19:17- It's so simple.- It's so simple. One pot on the AGA, you can't beat it.
1:19:17 > 1:19:21For me, at this time of year, fantastic. And that is it.
1:19:21 > 1:19:22While the last one goes on, remind us.
1:19:22 > 1:19:26- That is my lamb stew with rosemary dumplings.- Easy as that.
1:19:32 > 1:19:33And then you get to try it.
1:19:33 > 1:19:35There you go. It smells delicious.
1:19:35 > 1:19:38This will be extremely hot, so there you go.
1:19:38 > 1:19:40OK, thank you very much.
1:19:40 > 1:19:42How does it compare to mother's?
1:19:42 > 1:19:44It looks absolutely beautiful
1:19:44 > 1:19:46- and it smells fantastic. - It's real food.
1:19:46 > 1:19:50- Beautiful, thank you very much. - Real food, like you say.
1:19:50 > 1:19:52I'll try a little bit of lamb first.
1:19:52 > 1:19:54The secret of it is.. The whole point is the cut of lamb.
1:19:54 > 1:19:57Cut of lamb, it needs to have some fat in it,
1:19:57 > 1:20:00so it doesn't dry out through the cooking process.
1:20:00 > 1:20:02Neck of lamb is the best cut to use.
1:20:02 > 1:20:04It's beautiful. Thank you very much.
1:20:04 > 1:20:06- You like that?- Beautiful.
1:20:06 > 1:20:09You need to get a bigger mouthful on this show.
1:20:09 > 1:20:11This type of stuff, would you ever attempt stuff like this?
1:20:11 > 1:20:15Having had your day at the Michelin-star restaurant.
1:20:15 > 1:20:18It's going back to simplicity, but it's...
1:20:18 > 1:20:21To be honest, I don't really do many stews and casseroles.
1:20:21 > 1:20:23THEY ALL TALK AT ONCE
1:20:23 > 1:20:27All these great things you can make in the morning and leave it.
1:20:27 > 1:20:29My nain used to put in the morning, go out and work,
1:20:29 > 1:20:31three or four hours later, it was ready.
1:20:31 > 1:20:34Doing the dumplings like that, at the last minute, they taste great.
1:20:34 > 1:20:36I think it's really great, yeah.
1:20:36 > 1:20:39That wouldn't go amiss in a top restaurant.
1:20:39 > 1:20:41- Yeah, we put that... That's on the menu.- There you go.
1:20:46 > 1:20:49and those rosemary dumplings would be great to mop up any gravy.
1:20:49 > 1:20:52When Cheryl Baker faced Food Heaven or Food Hell,
1:20:52 > 1:20:54she didn't have time to make her mind up
1:20:54 > 1:20:56like when she was in Bucks Fizz,
1:20:56 > 1:20:58because the decision was out of her hands.
1:20:58 > 1:21:02Would it be heavenly prawns or hellish burgers? Let's find out.
1:21:02 > 1:21:04It is time to find out what Cheryl will be having for lunch.
1:21:04 > 1:21:06Would it be these prawns over here?
1:21:06 > 1:21:08Your delicious food heaven
1:21:08 > 1:21:10with a nice, little, sort of, char-grilled lemon mayonnaise.
1:21:10 > 1:21:14- I hope so.- Alternatively, it could be the dreaded food hell, a burger.
1:21:14 > 1:21:19Great burger, though - straw fries, home-made ketchup.
1:21:19 > 1:21:22- A bit of Italian mozzarella. - Interesting.
1:21:22 > 1:21:24I like the Italian mozzarella thing, that sounds good,
1:21:24 > 1:21:26it's just burger and chips does nothing for me.
1:21:26 > 1:21:28Well, it was 3-0 at home.
1:21:28 > 1:21:31- And it was 4-0 here. It's a whitewash. 7-0.- Wahoo!
1:21:33 > 1:21:36Probably the only thing we're going to win today, anyway,
1:21:36 > 1:21:38but there you go. Anyway, we've got prawns over here.
1:21:38 > 1:21:41What I thought we'd do is we'd marinade our prawns.
1:21:41 > 1:21:43- Gennaro?- Yeah?- There you go.
1:21:43 > 1:21:46If you guys can chop me the chilli and garlic.
1:21:46 > 1:21:49- Right.- And we'll place those in the bowl.
1:21:49 > 1:21:52And then we're going to make a mayonnaise out of the egg yolks,
1:21:52 > 1:21:57there you go, mustard, bit of vinegar and we'll whip in some oil.
1:21:57 > 1:22:01I'll take these prawns, these are lovely looking prawns here.
1:22:01 > 1:22:03Now what I thought we'd do is,
1:22:03 > 1:22:06cos we have been having quite good weather recently,
1:22:06 > 1:22:09is leave them whole.
1:22:09 > 1:22:12The reason for that, if you take the little prawn, these are big prawns,
1:22:12 > 1:22:17if you take the heads off, they drop into the holes.
1:22:17 > 1:22:19- What does?- Well, the prawns.
1:22:19 > 1:22:24- They drop into the holes?- Yeah, of the grill.- Oh. Oh, OK. Gotcha.
1:22:24 > 1:22:25You got that?
1:22:26 > 1:22:30- Did that make sense?- I wondered what hole you were referring to.
1:22:30 > 1:22:33- I understand now.- We take the prawns like that, leave the heads on.
1:22:33 > 1:22:37Over there, Gennaro is chopping me the chilli and a bit of garlic.
1:22:37 > 1:22:40Have you ever chopped chilli and then rubbed your eye?
1:22:40 > 1:22:42- It's not good.- It's not good.
1:22:42 > 1:22:45Going to the loo is even worse, but anyway...
1:22:46 > 1:22:49The best one's when you... After chopping the chilli, you can hear...
1:22:49 > 1:22:52HE SCREAMS
1:22:53 > 1:22:55- Right.- That's my favourite herb, coriander.
1:22:55 > 1:22:58Put all that lot in there and this is what we are making.
1:22:58 > 1:23:01- We take our prawns.- Oh, superb.
1:23:03 > 1:23:06Get those. Lovely.
1:23:06 > 1:23:08Right, so this is what we're making,
1:23:08 > 1:23:10chilli, garlic in there.
1:23:12 > 1:23:16You can then help the fellow Italian over there
1:23:16 > 1:23:18with the mayonnaise.
1:23:18 > 1:23:20I'm using rapeseed oil for this, rather than olive oil.
1:23:20 > 1:23:24- I hope it's organic rapeseed oil. - It is organic rapeseed oil.
1:23:24 > 1:23:27Lemon, bit of grated lemon.
1:23:29 > 1:23:31In the..? OK, OK.
1:23:31 > 1:23:33Going to squeeze the lemon in there
1:23:33 > 1:23:37with the prawns. Get some olive oil.
1:23:37 > 1:23:39Straight in.
1:23:39 > 1:23:43- And marinade those, OK? That's what we've done with these.- OK.
1:23:43 > 1:23:47Now, with these little Amalfi lemons that we've got here,
1:23:47 > 1:23:49what I thought I'd also do
1:23:49 > 1:23:53- is take some of these and just char them like that.- OK.
1:23:55 > 1:23:58Now, because we're going to use these for flavours,
1:23:58 > 1:23:59charred lemons are fabulous.
1:24:00 > 1:24:03Straight in, little bit of oil.
1:24:03 > 1:24:04Touch of oil.
1:24:06 > 1:24:09Now that's a new one. I've never heard of that before.
1:24:09 > 1:24:10So the prawns are cooking away.
1:24:10 > 1:24:13They will take about three or four minutes, no more than that.
1:24:14 > 1:24:16Probably be quicker than that, what's happening over there.
1:24:16 > 1:24:18They are such a good double act.
1:24:18 > 1:24:20It doesn't work without the right hand, come on.
1:24:20 > 1:24:24Right, asparagus, English asparagus, bang in season at the moment.
1:24:24 > 1:24:27Straight in. Boiling, salted water.
1:24:27 > 1:24:30Love asparagus, love it.
1:24:30 > 1:24:33Salted, boiling water. A couple of minutes, all right?
1:24:33 > 1:24:35- How are we doing, boys?- Nice, nice.
1:24:35 > 1:24:39Don't worry, it's finished in half an hour. Half hour.
1:24:39 > 1:24:43Careful with the oil. This is rapeseed oil, there you go.
1:24:43 > 1:24:46- Why not olive oil?- Mayonnaise is never made with olive oil.
1:24:46 > 1:24:48Doesn't matter what these lot say,
1:24:48 > 1:24:50mayonnaise is always made with vegetable oil.
1:24:50 > 1:24:53You can do it with olive oil, a very light one.
1:24:53 > 1:24:54- A light olive oil.- OK.
1:24:57 > 1:25:00- Right...- Shall I turn these?
1:25:00 > 1:25:02No, you're all right.
1:25:02 > 1:25:03I might as well just do everything.
1:25:03 > 1:25:05There you go.
1:25:06 > 1:25:11I was reading about you, as well, not only...Bucks Fizz...
1:25:11 > 1:25:15- You were doing for Footloose. - I was in for Footloose, yeah.
1:25:15 > 1:25:18That was my favourite. I've done some great...
1:25:18 > 1:25:22- I did Menopause, The Musical, as well, that was a good one.- Right.
1:25:22 > 1:25:24I don't know why they put me in Menopause, The Musical.
1:25:24 > 1:25:27You girls won't remember Footloose, will you?
1:25:27 > 1:25:28- No idea.- Don't know.
1:25:28 > 1:25:31You see, the memories I had of Footloose was that and Axel F,
1:25:31 > 1:25:35putting a beanbag and a six by four bit of lino
1:25:35 > 1:25:38and I used break dance in York town centre to that.
1:25:38 > 1:25:41For my lunch.
1:25:41 > 1:25:44- Didn't eat much, obviously. Didn't get paid much.- I loved Footloose.
1:25:44 > 1:25:46I loved it. It was a great, great show.
1:25:46 > 1:25:49I toured with it and then I was in the West End with it.
1:25:49 > 1:25:51They look fantastic, they look so much better than a burger,
1:25:51 > 1:25:54even though I'm sure your burger would have been brilliant.
1:25:54 > 1:25:56Do you not want to put..?
1:25:56 > 1:25:57Yeah?
1:25:59 > 1:26:02Now we're going to set fire to it, you see?
1:26:02 > 1:26:05But it's lovely, it smells fantastic.
1:26:05 > 1:26:06Take our asparagus.
1:26:08 > 1:26:11- Oh, OK.- Little bit of our oil.
1:26:12 > 1:26:15What would you guys do without olive oil?
1:26:15 > 1:26:20- Happy with that, Chef?- Not much. - Happy?- Bit of salt.- Bit of salt!
1:26:20 > 1:26:23- See, they get that.. - That's lovely, yeah.
1:26:23 > 1:26:25It looks caramelised, even though...
1:26:25 > 1:26:27Well, you get the flavour from that
1:26:27 > 1:26:29- and what we do is we squeeze that...- Oh, OK.
1:26:29 > 1:26:31..into our mayonnaise.
1:26:33 > 1:26:35Now, we've nicked our bowl again.
1:26:35 > 1:26:37Watercress.
1:26:39 > 1:26:44Do you want olive oil for that? Go on, then, Chef.
1:26:44 > 1:26:47Dress that with a little bit of olive oil.
1:26:47 > 1:26:49Bit of that, as well.
1:26:49 > 1:26:53- Sorry...- Carry on, don't worry, carry on.
1:26:53 > 1:26:55I love cooking.
1:26:57 > 1:26:59That looks wonderful.
1:26:59 > 1:27:02You've got the asparagus, lightly char-grilled.
1:27:04 > 1:27:05It's on there.
1:27:06 > 1:27:10- Fantastic.- We've got our prawns. - It lights up. Fantastic.
1:27:12 > 1:27:15There you go. Turn this all off now.
1:27:16 > 1:27:21Get a bit of that and then you've got your lemon, look at that.
1:27:21 > 1:27:24Char-grilled lemon and then you've got your mayonnaise,
1:27:24 > 1:27:28which is your lemon, Amalfi mayonnaise, just sits over the edge.
1:27:31 > 1:27:35- Perfection.- Superb. That looks fantastic.
1:27:35 > 1:27:37- That's your lot. There you go. - That looks fantastic.
1:27:37 > 1:27:41You get to dive in. There you go.
1:27:41 > 1:27:43- Oh, yeah!- Get in there before the Italians do, as well.
1:27:43 > 1:27:45What do you..? Is that just garnish now?
1:27:45 > 1:27:52- You could squeeze that over the top. - OK. Come on, Greedy Italians.
1:27:52 > 1:27:55- Get stuck in. - You happy with that, Chef?
1:27:55 > 1:28:00Yes, but my... What it does... The lemon doesn't fit with the wine.
1:28:00 > 1:28:04It fits with the wine! It fits with the wine!
1:28:04 > 1:28:06There you go, dive into that.
1:28:08 > 1:28:09Mouth hot over here.
1:28:09 > 1:28:12- I'll pass that one down to the lady there.- Oh, sorry.
1:28:12 > 1:28:15Because there's a glass here that's got lipstick on it,
1:28:15 > 1:28:17and it's obviously yours. You get that one.
1:28:17 > 1:28:20- That's yours.- It's yours. - It's yours!
1:28:20 > 1:28:22What do you reckon? Happy with that?
1:28:22 > 1:28:25This is superb. This is the best meal of the day.
1:28:29 > 1:28:31The lovely Cheryl Baker there,
1:28:31 > 1:28:33probably the only person in the country
1:28:33 > 1:28:35who doesn't like a good old-fashioned burger.
1:28:35 > 1:28:37That's all we've got time for on today's Best Bites.
1:28:37 > 1:28:39If you'd like to try to cook any of the tasty dishes
1:28:39 > 1:28:41you've seen on today's programme,
1:28:41 > 1:28:44you can find all the studio recipes on our website,
1:28:44 > 1:28:45just log onto bbc.co.uk/recipes.
1:28:45 > 1:28:48There are loads of great recipe ideas on there
1:28:48 > 1:28:49for you to choose from.
1:28:49 > 1:28:52Have a great week and I'll see you very soon. Bye for now.