Episode 150

0:00:02 > 0:00:04Good morning. Get ready for 90 minutes of the tastiest food you're

0:00:04 > 0:00:08ever likely to see on TV. This is Saturday Kitchen Best Bites.

0:00:28 > 0:00:29Welcome to the show.

0:00:29 > 0:00:33We've got food galore coming up, thanks to some truly amazing chefs.

0:00:33 > 0:00:36And there plenty of cutlery wielding celebrities to

0:00:36 > 0:00:39taste their creations on hand too.

0:00:39 > 0:00:42Coming up, Silvena Rowe gets autumnal with venison

0:00:42 > 0:00:46and serves it with juniper berries, sour cherry sauce and pumpkin mash.

0:00:46 > 0:00:49And Nic Watt gets creative with sea bream.

0:00:49 > 0:00:52He marinades the fish with sweet white miso

0:00:52 > 0:00:56and serves it with pickled red onion salsa, tomato and green beans.

0:00:56 > 0:01:00James Tanner shows his Thai side with an unusual take on roast

0:01:00 > 0:01:03chicken. He roasts the chicken with Thai flavours

0:01:03 > 0:01:06and serves it with sesame noodles and garlic pak choi.

0:01:06 > 0:01:10EastEnders' Jo Joyner faced her food heaven or food hell.

0:01:10 > 0:01:12Would she get her food heaven?

0:01:12 > 0:01:15That beef with a hearty cotes du boeuf, with blue cheese butter,

0:01:15 > 0:01:18sauteed girolles and potatoes, or would she get her dreaded food hell,

0:01:18 > 0:01:20milk and cream,

0:01:20 > 0:01:23with an indulgent caramelised rice pudding with spiced plum compote?

0:01:23 > 0:01:26Find out what she gets to eat at the end of today's show.

0:01:26 > 0:01:29But first, let's rewind to the first time that Sat Bains

0:01:29 > 0:01:33came to the studio, armed with a recipe for one of the most

0:01:33 > 0:01:36creative brunches you're ever going to see.

0:01:36 > 0:01:37Take a look at this.

0:01:37 > 0:01:40Great to have you on the show, Sat, after a long time.

0:01:40 > 0:01:44- How are you doing?- I've been trying to get you on. You're finally here.

0:01:44 > 0:01:49- What are we cooking?- OK, this dish today is a brilliant brunch dish.

0:01:49 > 0:01:51The idea behind it is at this time of day, something you can do really

0:01:51 > 0:01:54simple, people at home can do it, it's like a boomerang dish -

0:01:54 > 0:01:57it keeps coming back to me. You know what I mean?

0:01:57 > 0:01:59So, what I've got here is I've got the scallops open,

0:01:59 > 0:02:03if you get the chorizo for us, James. Dice that into medium-sized chunks.

0:02:03 > 0:02:07- A bit of toast as well.- Yes, please. A nice Yorkshire doorstep.

0:02:07 > 0:02:09I think this should be quite a hearty dish.

0:02:09 > 0:02:12Fans of the Great British Menu will have seen you on that.

0:02:12 > 0:02:14Yeah, it's been quite a phenomenal few years

0:02:14 > 0:02:17because with something like the Great British Menu, it celebrates

0:02:17 > 0:02:20regional cuisine, something we're all very passionate about.

0:02:20 > 0:02:23So, what we did was ultimately celebrate the region

0:02:23 > 0:02:25and get some really good flavours...

0:02:25 > 0:02:27Because this slow poached egg of yours has become...

0:02:27 > 0:02:30- It's become a cult. - A trademark dish.- Exactly, yeah.

0:02:30 > 0:02:32It's great.

0:02:32 > 0:02:35The dish has been on probably three or four years now and we're getting

0:02:35 > 0:02:38people still ringing up and actually asking for that dish on e-mail.

0:02:38 > 0:02:41These scallops are important. They're dived scallops.

0:02:41 > 0:02:44The idea behind them is that they're hand-dived.

0:02:44 > 0:02:47So these ones, I like to chill them first. It sets the protein.

0:02:47 > 0:02:50I've done some already. I'll quickly rip these off.

0:02:50 > 0:02:52And get them washed and put these in the fridge.

0:02:52 > 0:02:54- Do you use any of the coral? - We do use the coral.

0:02:54 > 0:02:58What you can do is coral salt or coral powder, you can

0:02:58 > 0:03:00fold it into risottos. Raw.

0:03:00 > 0:03:03Fold it in, like you do a monte of butter. It's really nice.

0:03:03 > 0:03:05Blend it together with a bit of butter.

0:03:05 > 0:03:07The only reason I don't cook it together, it's a

0:03:07 > 0:03:09personal thing, they cook differently.

0:03:09 > 0:03:12One's going to be rubbery, one's going to be under,

0:03:12 > 0:03:15or one's going to be cooked, one's going to be raw.

0:03:15 > 0:03:17Although you're not really

0:03:17 > 0:03:20practising it today, you're into, dare I say, the Heston sort of...

0:03:20 > 0:03:22I've never heard of him.

0:03:22 > 0:03:24But that way of looking at food.

0:03:24 > 0:03:28I think what it is is a craft and us chefs are craftsmen.

0:03:28 > 0:03:30We need to know our product. That's how I look at it.

0:03:30 > 0:03:33So if that means I know the protein of a certain piece of fish

0:03:33 > 0:03:36and what temperature to cook it, it's going to put me in better stead,

0:03:36 > 0:03:39and the guests that come to the restaurant pay good money,

0:03:39 > 0:03:41it means you're doing your job.

0:03:41 > 0:03:44- Yeah.- So, I've got another pan here, dry one.

0:03:44 > 0:03:46This is going to be just for the spices.

0:03:46 > 0:03:48I've got coriander, bark of cinnamon.

0:03:48 > 0:03:51The idea is to dry fry it, just to release the flavours

0:03:51 > 0:03:53and that's going to be for the coriander salt.

0:03:53 > 0:03:56- And that's the seasoning for the scallop.- OK.

0:03:56 > 0:04:00You want the chorizo in. This is cooking chorizo. A softer one.

0:04:00 > 0:04:02It is. It's quite moist.

0:04:02 > 0:04:04And the beauty is it will release a lot of oil

0:04:04 > 0:04:06and you can see it's very juicy.

0:04:06 > 0:04:09You can see there, the juice is going to come out.

0:04:09 > 0:04:12You can smell the pepper straightaway.

0:04:12 > 0:04:16- So this is the picante?- I think it would be. You're getting technical.

0:04:16 > 0:04:18I think picante is the spice.

0:04:18 > 0:04:21Paprika, added more spice to it as well.

0:04:21 > 0:04:24What you do here is you just basically sweat that down

0:04:24 > 0:04:27and the idea is... Not too hot, release the oil.

0:04:27 > 0:04:29Right, OK. But this is local to you.

0:04:29 > 0:04:32This is a guy in Nottingham called Johnny, he's our butcher,

0:04:32 > 0:04:36and he will actually make this with Nottinghamshire pork.

0:04:36 > 0:04:38If you just get the scallops out for me, please, James.

0:04:38 > 0:04:42- OK.- Sat, could you use black pudding, or...?- Perfect.- Sausage?

0:04:42 > 0:04:46You could use sausages. Exactly the same process.

0:04:46 > 0:04:48The beauty of this dish is that the eggs are going to

0:04:48 > 0:04:52sit on top in a minute and they soak all the sausage meat up.

0:04:52 > 0:04:54So it's a kind of full English, almost.

0:04:54 > 0:04:57- So you're dry frying. - Dry frying it, so...

0:04:57 > 0:05:01You can smell that straightaway. You can smell cinnamon and the coriander.

0:05:01 > 0:05:04- If you want to spice that for us, James.- Just blend that?

0:05:04 > 0:05:06Yeah, if you just want to blend that.

0:05:06 > 0:05:09- And what salt do you use?- This is... - Any salt in there?

0:05:09 > 0:05:12Yeah, we use one called Halen Mon, and it's the Anglesey sea salt.

0:05:12 > 0:05:14So, we use Maldon as well.

0:05:14 > 0:05:16The beauty of the salt is it's quite coarse

0:05:16 > 0:05:19and then we add a bit of salt to that now and just pulse it.

0:05:19 > 0:05:22You get a real coarse flavoured salt and you keep it in the fridge,

0:05:22 > 0:05:25that's it. There's a little tip there for you.

0:05:25 > 0:05:28- I'm just going to cool that down.- I'm burning the toast at the same time.

0:05:28 > 0:05:31- Nothing's changed there then. - Now, your restaurant...

0:05:31 > 0:05:34You've been in Nottingham for quite a long time now,

0:05:34 > 0:05:36- originally from Derby.- I've been in Nottingham 18 years.

0:05:36 > 0:05:39My wife's from Nottingham. And I think the rumour's true -

0:05:39 > 0:05:42all the best women are from Notts. LAUGHTER

0:05:42 > 0:05:45- I had to get that in there! - Got you out of that one.

0:05:45 > 0:05:48Thanks for that one, James. I owe you a fiver.

0:05:48 > 0:05:51So, what you do with the eggs, you drop them in and what's happened is

0:05:51 > 0:05:55the white will find its own surface

0:05:55 > 0:05:58area and pick all the sausage up.

0:05:58 > 0:06:01Again, we just turn that down a little bit.

0:06:01 > 0:06:05- And just let that cook.- That's the flavour from it, yeah?- Yeah.

0:06:05 > 0:06:08- Yeah, it's almost like Christmas. - Amazing. Do you want to smell that?

0:06:08 > 0:06:10Pass it round.

0:06:10 > 0:06:13- We need it back.- You use that salt for anything?- I use it for game.

0:06:13 > 0:06:16Shellfish. I use it for absolutely everything.

0:06:16 > 0:06:20- Through the heat, the flavour releases.- Comes out, yeah. Beautiful.

0:06:20 > 0:06:23- It's like Christmas. - Just going to cook the scallops.

0:06:23 > 0:06:24For me, when you cook scallops,

0:06:24 > 0:06:27it's important you use the best quality, and we do.

0:06:27 > 0:06:30So, what we're going to do is just cook them almost medium rare.

0:06:30 > 0:06:34- So these are the hand-dived ones. - Hand-dived, and all I do is cut them

0:06:34 > 0:06:36- in half, width ways. - Right.- OK, this is a little tip.

0:06:36 > 0:06:39Instead of using excess salt in a lot of things, you can

0:06:39 > 0:06:42also season things with other products. This is marmite.

0:06:42 > 0:06:44We're going to use marmite butter.

0:06:44 > 0:06:49So probably about 20% marmite to 80% butter and you get this really

0:06:49 > 0:06:52flavoured, intense butter, that's very high in umami.

0:06:52 > 0:06:55- See, I don't like that. - I don't like it.

0:06:55 > 0:06:58- What are you putting in there for, then?- You won't know.

0:06:58 > 0:07:00What it does is instead of salt, it seasons it

0:07:00 > 0:07:02and gives the scallops depth.

0:07:02 > 0:07:05And you can also brush this on roast chicken, grouse...

0:07:05 > 0:07:07It's fantastic.

0:07:07 > 0:07:10You mentioned that sort of other sense, that umami sense.

0:07:10 > 0:07:11That's what it gives you, this?

0:07:11 > 0:07:15Yeah, it's very high in glutamate, so it's got very high umami.

0:07:15 > 0:07:18And what's nice about that is you reduce your seasoning elsewhere.

0:07:18 > 0:07:19Cos lots of foods have got that.

0:07:19 > 0:07:22If you use the correct ones, you can reduce it down.

0:07:22 > 0:07:24- Tomatoes, Parmesan... You know it. Yeah.- Yeah.

0:07:24 > 0:07:27So, again, that's just slowly cooking. You can see all the fat...

0:07:27 > 0:07:31What's nice is that the actual white has gone nice and orange.

0:07:31 > 0:07:33So, the scallops straight in.

0:07:33 > 0:07:38Just the cut side down. Again, you want a nice crispiness on it.

0:07:38 > 0:07:40The other side just barely warmed through.

0:07:40 > 0:07:44Tell us about your restaurant cos people who haven't been there,

0:07:44 > 0:07:47- you had the restaurant, you got offered the lease...- Yes.

0:07:47 > 0:07:50Got the lease and then you ended up buying the hotel.

0:07:50 > 0:07:52We took the hotel on as well

0:07:52 > 0:07:55and the beauty of that is I've been there 11 years nearly now.

0:07:55 > 0:07:58What's great is the restaurant itself's got a very good

0:07:58 > 0:08:01reputation, but also it's something that we strive to give

0:08:01 > 0:08:03the customers something different.

0:08:03 > 0:08:06We do a lot of tasting menus. That's all we do, we don't do a la carte.

0:08:06 > 0:08:09And that means you're coming for the whole experience,

0:08:09 > 0:08:12rather than just a three course and see you later.

0:08:12 > 0:08:15- You've got rooms there as well? - We've got eight rooms.

0:08:15 > 0:08:19And I think we've actually got a couple spare tonight. I'm joking.

0:08:19 > 0:08:20LAUGHTER

0:08:20 > 0:08:23OK. Your scallops, they don't take very long to cook.

0:08:23 > 0:08:25No, I'm going to just take them out.

0:08:25 > 0:08:27Again, you can take them off the heat at this point.

0:08:27 > 0:08:30Turn them over, but that's what you're after, that crust.

0:08:30 > 0:08:34Yeah. 90% of your menu is British, Nottingham is quite

0:08:34 > 0:08:37- an intense area for great food. - Some of the produce is phenomenal.

0:08:37 > 0:08:39- You have the famous goose fair, of course.- Yes.

0:08:39 > 0:08:42- There's no goose there, unfortunately.- I know.

0:08:42 > 0:08:44I went there and there was not a goose in sight!

0:08:44 > 0:08:46There's one really big one on the actual roundabout.

0:08:46 > 0:08:49- Some bloke dressed up as a goose! - I couldn't catch it! I need a lorry!

0:08:49 > 0:08:52Just quickly take these off. You've got your toast.

0:08:52 > 0:08:55I would have gone a bit thicker there, James.

0:08:55 > 0:08:58You've obviously lost your Yorkshire roots there.

0:08:58 > 0:09:01- I had that covered, Sat! - Oh, brilliant!

0:09:01 > 0:09:02That's more like it!

0:09:02 > 0:09:04LAUGHTER

0:09:04 > 0:09:07- OK, marmite butter. - Are you sure you want it that thick?

0:09:07 > 0:09:09You can take one off, make a sandwich.

0:09:09 > 0:09:12All you do, no salt, brush. What happens is it bastes the scallop

0:09:12 > 0:09:15and it goes in every little crack, see?

0:09:15 > 0:09:17It's glossy. Lemon.

0:09:20 > 0:09:21Done.

0:09:21 > 0:09:25- There's your...- Thank you very much. - Is this on the menu?- And again...

0:09:25 > 0:09:30No, this is probably something I'd do for brunch, for the family meal.

0:09:30 > 0:09:31Yeah, yeah.

0:09:31 > 0:09:34So, he comes on Saturday Kitchen for the very first time

0:09:34 > 0:09:38and gives us something he gives the staff, it's nice, that.

0:09:38 > 0:09:40- I treat them well! - I tell you what, scallops...

0:09:40 > 0:09:43I bet you don't serve the scallops, though.

0:09:43 > 0:09:45Thanks(!) You've just turned everything off.

0:09:45 > 0:09:48- Have I got enough time? - Yeah, we're fine, yeah.

0:09:48 > 0:09:52- Now, this salt. Other things it goes with?- I've done it with cardamom.

0:09:52 > 0:09:54- Right.- The same. Cardamom salt.

0:09:54 > 0:09:57- But different dishes that it would go with?- Anything, it's universal.

0:09:57 > 0:09:59We use it on everything.

0:09:59 > 0:10:03But again, the flavour you get is the beautiful hit of spice

0:10:03 > 0:10:06and it just lifts the dish.

0:10:06 > 0:10:08- OK. Right, we're ready.- Yeah.

0:10:08 > 0:10:10So, again, we're just going to scoop that out.

0:10:10 > 0:10:12Wow!

0:10:12 > 0:10:15And what's nice is you can get all the extra bits on top,

0:10:15 > 0:10:17so you don't miss anything.

0:10:17 > 0:10:20- Do you like that? - That's proper grub, innit?

0:10:20 > 0:10:22Yeah. This is what's nice is that will soak into the bread.

0:10:22 > 0:10:25This is a brunch dish. You won't probably have to eat again till...

0:10:25 > 0:10:28- None of that fancy grouse stuff! - That's it.- I love grouse.

0:10:28 > 0:10:31- We've got egg on toast over here! - Looks like breakfast to me!

0:10:31 > 0:10:34Again, if you look at this, it's just so simple.

0:10:34 > 0:10:36Finish it with the coriander cress, one of my favourite herbs,

0:10:36 > 0:10:40carry on with the coriander theme, just sprinkle that on.

0:10:40 > 0:10:43The idea is that every mouthful gets a bit of the floral cress as well.

0:10:43 > 0:10:46- I'll just give it a quick wipe.- There you go. It was nearly four years,

0:10:46 > 0:10:49but worth the wait. Remind us what that dish is again.

0:10:49 > 0:10:52So, here we have a classic brunch dish of chorizo eggs,

0:10:52 > 0:10:54with some roast scallops and marmite.

0:10:54 > 0:10:57There's going to be hundreds of people with hangovers watching this.

0:10:57 > 0:10:59That is the perfect cure!

0:11:02 > 0:11:06There you go. Right. Come on over. Let's have a dive into this one.

0:11:06 > 0:11:10Have a seat over there. It looks, I have to say, fabulous.

0:11:10 > 0:11:12- Rustic, hearty.- Amazing.

0:11:12 > 0:11:16- It is rustic, but so simple. - That's the great thing about it.

0:11:16 > 0:11:18It's packed full of flavour.

0:11:18 > 0:11:20And hen's eggs, you've used for this one.

0:11:20 > 0:11:23- A duck egg would be nice as well. - Duck eggs are brilliant, yeah.

0:11:23 > 0:11:26If you want to never eat again for the whole day!

0:11:26 > 0:11:30- A goose fair egg! - I think the thing about it is that chorizo, that soft stuff as well.

0:11:30 > 0:11:34Cos look at the oil. It's seeping out. But that's what you want to mop up at the end.

0:11:34 > 0:11:37Yeah. Dive into that. Tell us what you think.

0:11:37 > 0:11:39Super.

0:11:39 > 0:11:40- Good?- Mm.

0:11:40 > 0:11:44Mm. And I don't have a hangover and it's really good!

0:11:44 > 0:11:46One happy person over there!

0:11:49 > 0:11:53After preparing all those scallops, trust me, you need a good meal.

0:11:53 > 0:11:56Coming up, I make griddled sticky lamb chops for tennis legend

0:11:56 > 0:12:00Pat Cash, after Rick Stein barbecues a whole fore rib of beef.

0:12:09 > 0:12:13I got a tip-off to come here to Cyfarthfa Castle at Merthyr Tydfil.

0:12:13 > 0:12:18I hear they do everything really well. It's a good bite of Wales.

0:12:18 > 0:12:22First of all, you have to have your Welsh rabbit and it IS rabbit.

0:12:22 > 0:12:26No-one knows what "rabbit" means and some think it should be "rarebit",

0:12:26 > 0:12:30but no-one knows what that means either!

0:12:30 > 0:12:33But what the Welsh do really well is to make cakes.

0:12:33 > 0:12:36This is teisen lap, which is a very moist cake.

0:12:36 > 0:12:39It's what the miners used to take down the mine

0:12:39 > 0:12:42because it didn't crumble in their lunch tins.

0:12:42 > 0:12:45And this is the king of Welsh cakes, bara brith,

0:12:45 > 0:12:47which means spotted bread.

0:12:47 > 0:12:50You just slice it and cover it with butter.

0:12:50 > 0:12:53Another traditional dish always on the menu here,

0:12:53 > 0:12:57and one I've been really keen to try for ages, is cawl.

0:12:57 > 0:13:02It's a broth, using meat, vegetables, and a lovely rich gravy,

0:13:02 > 0:13:05which is sometimes served as a soup to start with.

0:13:05 > 0:13:07You just take a hamburger, right?

0:13:07 > 0:13:09And the buns that they make hamburgers,

0:13:09 > 0:13:13they're made in factories and they're made with lots of sugar.

0:13:13 > 0:13:17And the pickles that go in the hamburgers, they come out of jars.

0:13:17 > 0:13:20So, why are those foods so popular with people?

0:13:20 > 0:13:24Probably because they're advertised, but it's a crazy world we live in

0:13:24 > 0:13:30when this is so good, so much better, and made with local materials...

0:13:30 > 0:13:34I don't understand it. I'm just perplexed.

0:13:34 > 0:13:36I actually made a cawl.

0:13:36 > 0:13:40I used collar of bacon and lamb and slow simmered it with leeks,

0:13:40 > 0:13:42onions and carrots.

0:13:42 > 0:13:46Then, I added potatoes and cabbage and I finished it with chopped

0:13:46 > 0:13:50parsley and some crumbled Caerphilly, which worked a treat.

0:13:52 > 0:13:55Well, that's the way it's going, not just in Wales,

0:13:55 > 0:14:00but in Italy and France, where fast food chains are really taking over.

0:14:00 > 0:14:04'But they won't be using beef like these famous Welsh Black cattle.

0:14:04 > 0:14:06'They are a very hardy breed

0:14:06 > 0:14:09'and totally at home in the central mountains of Wales.

0:14:11 > 0:14:13'And that is why I've come to Llanidloes in Powys,

0:14:13 > 0:14:17'to Edward Hamer's farm at the head of the Severn Valley.

0:14:20 > 0:14:24'Edward's family have been farming these hills for over 100 years

0:14:24 > 0:14:27'and there's not much they don't know about these native animals.'

0:14:27 > 0:14:32- So, this is where the Welsh Black cattle graze, then?- Yes.

0:14:32 > 0:14:34I mean, it's just a beautiful view here

0:14:34 > 0:14:36and the fields look so wonderful.

0:14:36 > 0:14:40I mean, it's so typical of, sort of, Britain, isn't it, this?

0:14:40 > 0:14:42Yeah, you know, this is typically mid Wales.

0:14:42 > 0:14:44I mean, looking up the Severn Valley here,

0:14:44 > 0:14:48I mean, this is as typical Central Wales valley as you can find.

0:14:48 > 0:14:51I mean, you know, the patchwork panorama you see, I mean,

0:14:51 > 0:14:53that's all down to the farming method

0:14:53 > 0:14:55and the fact that the livestock are here.

0:14:55 > 0:14:57With the shallow soils, the high rainfalls

0:14:57 > 0:14:59and quite rough weather in the winter,

0:14:59 > 0:15:01we can't diversify into anything else.

0:15:01 > 0:15:04Livestock is the only thing we could possibly grow.

0:15:04 > 0:15:08We grow great grass up here and we can convert grass into meat.

0:15:08 > 0:15:11COW BELLOWS

0:15:12 > 0:15:17The Hamers have owned a butcher's shop in Llanidloes since the 1700s.

0:15:17 > 0:15:20Here, Edward hangs his beef for a few weeks.

0:15:20 > 0:15:23Just look at how the meat has developed naturally

0:15:23 > 0:15:25and these lovely thick bits of fat.

0:15:25 > 0:15:26You know, not at all like

0:15:26 > 0:15:29that stuff they stick around joints at supermarkets.

0:15:29 > 0:15:32Well, this is probably my favourite dish in the whole world.

0:15:32 > 0:15:34I'm going to chargrill a whole fore rib of beef.

0:15:34 > 0:15:36Look at that.

0:15:36 > 0:15:38And you slice it quite thick, a bit more like a steak,

0:15:38 > 0:15:41and it's just totally different to roast beef.

0:15:41 > 0:15:43Now, I'm going to pre-season this.

0:15:43 > 0:15:45A lot of people say DON'T put salt on meat

0:15:45 > 0:15:47before you put it on the barbecue

0:15:47 > 0:15:51for the reason that it sucks out the moisture from the beef

0:15:51 > 0:15:53and stops it from caramelising on the outside, but believe me,

0:15:53 > 0:15:57this barbecue is so hot, it's not going to make a scrap of difference.

0:15:57 > 0:15:59And you get far better flavour, I think,

0:15:59 > 0:16:03if you like salt, in pre-salted meat. The French always do it with steaks.

0:16:03 > 0:16:06I think that's the main reason why steak-frites in France

0:16:06 > 0:16:10tastes different from over here. OK, so that's seasoned.

0:16:10 > 0:16:13I'm just going to put a bit of oil on my bars,

0:16:13 > 0:16:16just to make sure the meat doesn't stick as soon as it goes on.

0:16:16 > 0:16:19Don't use a pastry brush, it will just burn it to smithereens,

0:16:19 > 0:16:21so a bit of kitchen paper is the thing,

0:16:21 > 0:16:23and on with the beef.

0:16:23 > 0:16:24BEEF SIZZLES

0:16:27 > 0:16:30This is a fatty piece of meat, let's be honest about it.

0:16:30 > 0:16:32Delicious fat, of course,

0:16:32 > 0:16:35but the one thing you have to do when you're cooking on the barbecue,

0:16:35 > 0:16:38a big piece of meat like that, is keep it moving around the barbecue.

0:16:38 > 0:16:41You can't leave it in one place and sort of put your feet up

0:16:41 > 0:16:42and have a drink, you know,

0:16:42 > 0:16:45because you come back and you've got like charcoal.

0:16:45 > 0:16:47I mean, a bit of flavour is a great taste,

0:16:47 > 0:16:50but too much is bitter and horrid, so, you know,

0:16:50 > 0:16:51you've just got to stand over it.

0:16:51 > 0:16:53A little tip if you don't want to do that -

0:16:53 > 0:16:56if you just do the first couple of minutes on either side

0:16:56 > 0:16:59on the barbecue and transfer it to the oven,

0:16:59 > 0:17:00you get nearly the same effect,

0:17:00 > 0:17:04but one of the things I'll do in a minute is just add some woodchips,

0:17:04 > 0:17:07just to get a little bit of smoke flavour in there as well.

0:17:07 > 0:17:10Not a lot, this isn't a smoked piece of meat,

0:17:10 > 0:17:13but it just gives it the taste of the hearth, if you like.

0:17:14 > 0:17:17I sort of think about vegetarians like the cameraman

0:17:17 > 0:17:19that is looking at me now and think,

0:17:19 > 0:17:22"You poor people, you just don't... You're missing this!"

0:17:22 > 0:17:24I don't mind missing curries,

0:17:24 > 0:17:29I don't mind missing stews or grills or anything, but missing this...

0:17:29 > 0:17:32No. No, I'll never be a vegetarian.

0:17:35 > 0:17:37Now, this is making Bearnaise sauce.

0:17:37 > 0:17:40As my chef friend Simon Hopkinson said of it,

0:17:40 > 0:17:43"Don't be so saucy, Bearnaise."

0:17:43 > 0:17:46First he had some shallots, white wine vinegar,

0:17:46 > 0:17:48tarragon and black pepper.

0:17:48 > 0:17:52You just put that all on to boil and reduce right down

0:17:52 > 0:17:56and while you do that, just crack a couple of egg yolks into a bowl

0:17:56 > 0:17:59and then whisk them with a little bit of water

0:17:59 > 0:18:02to build up a sabayon over some heat.

0:18:02 > 0:18:05You make the sabayon over a saucepan of boiling water

0:18:05 > 0:18:09and as you whisk it, it gets more and more voluminous.

0:18:09 > 0:18:12You then pour in some clarified butter, whisking as you go,

0:18:12 > 0:18:15building up a nice, thick, viscous sauce.

0:18:15 > 0:18:19And finally stir in that well-reduced shallot, tarragon

0:18:19 > 0:18:24and white wine vinegar mix, some salt and a bit of fresh tarragon,

0:18:24 > 0:18:27just to make the sauce look more attractive

0:18:27 > 0:18:30and give that final aniseedy taste.

0:18:30 > 0:18:33The salad to go with this belongs to a friend of mine

0:18:33 > 0:18:37and is called Patricia Wells's Cheesemaker's Salad

0:18:37 > 0:18:39because it does go very well with cheese.

0:18:39 > 0:18:43Interestingly, the dressing is made with cream and shallots

0:18:43 > 0:18:47that are steeped in white wine vinegar and just salt.

0:18:47 > 0:18:49It's quite unusual,

0:18:49 > 0:18:52just having a cream dressing as opposed to an oil one.

0:18:52 > 0:18:57And finally, some very nicely thick-cut chips.

0:18:57 > 0:19:02Well, I have to say this is a fantastically nice beef.

0:19:02 > 0:19:06I mean, I'm really pleased because it's turned out so well.

0:19:06 > 0:19:09I mean, when you look at beef that is cooked, to my mind, to perfection,

0:19:09 > 0:19:13sort of medium-rare and smell the smell of the fire

0:19:13 > 0:19:15and that bit of wood smoke in it, I just think,

0:19:15 > 0:19:18"Well, no wonder I enjoy my job so much." I mean, it's...

0:19:18 > 0:19:21It's really about giving people pleasure, you know,

0:19:21 > 0:19:22and if you can get something right like this

0:19:22 > 0:19:26and you put it down in front of them and just watch their faces

0:19:26 > 0:19:29when they eat it, you feel so pleased with yourself.

0:19:29 > 0:19:30It's as simple as that.

0:19:36 > 0:19:41And as they say in Welsh, "Blasus." Or as I say, "Delish!"

0:19:46 > 0:19:49Delish, too. Steak and chips, you can't beat them.

0:19:49 > 0:19:51With all that hot weather we've been having,

0:19:51 > 0:19:53it's the perfect time to be cooking outside.

0:19:53 > 0:19:56If you're not lucky enough to have a whole fore rib of Welsh Black beef

0:19:56 > 0:19:59to hand like Rick, there are plenty of other things you can do

0:19:59 > 0:20:02on the barbecue which are absolutely delicious and I love doing lamb.

0:20:02 > 0:20:04I'm going to show you a real simple dish using lamb chops,

0:20:04 > 0:20:06which I'll get on straightaway

0:20:06 > 0:20:08cos these have got to cook, so we just pop the lamb chops on here

0:20:08 > 0:20:11and I'm going to show you the marinade as well.

0:20:11 > 0:20:12we'll just pop these on.

0:20:12 > 0:20:16Now, the marinade for this is pretty straightforward. Like that.

0:20:16 > 0:20:18What I've got in here is just some lemon.

0:20:18 > 0:20:20You can actually utilise this marinade again.

0:20:20 > 0:20:23I've got some lemon juice, there we go.

0:20:23 > 0:20:28I've got some fennel seeds, so this is like a star anise sort of dish.

0:20:28 > 0:20:31It's got a lovely star anise barbecue sauce to go with it,

0:20:31 > 0:20:34so lemon, fennel seeds, olive oil...

0:20:34 > 0:20:37It's a great marinade for chicken on a barbecue, this, as well.

0:20:37 > 0:20:39And we've got some lamb chops.

0:20:39 > 0:20:41Just throw those in, give them a quick mix

0:20:41 > 0:20:44and literally sit these in the fridge...

0:20:44 > 0:20:46for at least about an hour and a half, two hours,

0:20:46 > 0:20:49and then they're brilliant just on the barbecue as they are,

0:20:49 > 0:20:52but I'm going to make a nice little sauce to go with them.

0:20:52 > 0:20:53There you go.

0:20:53 > 0:20:54Now, busy month for you.

0:20:54 > 0:20:59- I can't carry on without obviously talking about yesterday.- Yeah, yeah.

0:20:59 > 0:21:00Mr Murray.

0:21:00 > 0:21:03Well, you know, he was just outplayed, you know,

0:21:03 > 0:21:05by a very, very good player.

0:21:05 > 0:21:07You know, I didn't think much

0:21:07 > 0:21:09of Andy Roddick's chances before the tournament.

0:21:09 > 0:21:12We knew he was playing well, but, you know,

0:21:12 > 0:21:15watching him through the tournament, he was playing very, very well

0:21:15 > 0:21:16and he had a day out, you know.

0:21:16 > 0:21:19He played about as well as I've ever seen him play

0:21:19 > 0:21:23and I think most people think, "Well, if he plays like that

0:21:23 > 0:21:26"against the king, Roger, he's got a chance."

0:21:26 > 0:21:28Right, in we go with... We've got some veg in here.

0:21:28 > 0:21:31I know you like red peppers as well, as well as orange ones,

0:21:31 > 0:21:33but hate the green ones. A little bit of rosemary in there,

0:21:33 > 0:21:37I'm actually doing these straight on the barbecue as they are, really.

0:21:37 > 0:21:39But who is your money on, then, tomorrow?

0:21:39 > 0:21:42Em, well, today is going to be definitely Williams.

0:21:42 > 0:21:44Yes, funnily enough! Yeah!

0:21:44 > 0:21:48I think Venus will win today, but I'm not 100% sure.

0:21:49 > 0:21:51And tomorrow you've got to go...

0:21:51 > 0:21:53You've got to go for Federer. I mean, he's...

0:21:53 > 0:21:56He's really just had such a good run all the way through, hasn't he?

0:21:56 > 0:21:57He has, he's played unbelievably

0:21:57 > 0:22:00and I think the thing that he hasn't been doing particularly well

0:22:00 > 0:22:03this last year or so, is his serving and his volleying

0:22:03 > 0:22:05and that's really going really well at the moment,

0:22:05 > 0:22:07so he's not going to give Andy Roddick

0:22:07 > 0:22:09much of a chance on his serve,

0:22:09 > 0:22:13but if Roddick hits those lines like he did, I mean, he's serving...

0:22:13 > 0:22:17His first serve, he served 130 - 140mph

0:22:17 > 0:22:20and 75% of the time that's going in.

0:22:20 > 0:22:2275%, that's just unbelievable.

0:22:22 > 0:22:25It's almost unheard of statistics at that pace,

0:22:25 > 0:22:29- so if he serves like that tomorrow, then, you know...- Going to be good.

0:22:29 > 0:22:31Like I said before, you're playing,

0:22:31 > 0:22:34- even this year you were playing as well.- Yeah, the old guys' event!

0:22:34 > 0:22:39- Tell us about that. - Go, do I have to? It's... It was...

0:22:39 > 0:22:42Yeah, I play with Chris Wilkinson, a former British player,

0:22:42 > 0:22:44so we get some of the old guys.

0:22:44 > 0:22:47We played Rusedski and Petchey last night

0:22:47 > 0:22:51and Krajicek, Bjorkman, in the first round and...

0:22:51 > 0:22:54A couple of Americans. Palmer and Johnson.

0:22:54 > 0:22:58You know, it's a bit of fun and it is pretty challenging out there,

0:22:58 > 0:23:00I've got to say.

0:23:00 > 0:23:04The senior legends circuit is some very, very good players,

0:23:04 > 0:23:06I mean, Pete Sampras is playing on it now,

0:23:06 > 0:23:08Andre Agassi is playing a few matches

0:23:08 > 0:23:11and maybe we'll get guys like Tim Henman who have barely retired

0:23:11 > 0:23:13to start playing a few as well.

0:23:13 > 0:23:15Do you think the secret of tennis is really... I mean,

0:23:15 > 0:23:18some of them are extremely young. I mean, teens and stuff like that.

0:23:18 > 0:23:24You yourself... Well, literally, you were a junior world number one.

0:23:24 > 0:23:27- Yeah, yeah, I mean... - At such a young age.

0:23:27 > 0:23:30Very rarely do you get somebody like Nadal or Becker

0:23:30 > 0:23:35who comes through at the age of sort of 17 or 18 and is a world beater.

0:23:35 > 0:23:37Usually they are around about the age Murray is, 22 or 23.

0:23:37 > 0:23:39It takes a while for the guys.

0:23:39 > 0:23:40The girls are a little bit younger,

0:23:40 > 0:23:43generally speaking, a little bit younger.

0:23:43 > 0:23:46They mature a little bit younger and become better players, but...

0:23:46 > 0:23:50You know, generally speaking, you're about your early-mid 20s,

0:23:50 > 0:23:52you're fit then, you've been on the circuit enough

0:23:52 > 0:23:54and you've got a bit of experience,

0:23:54 > 0:23:56so you can expect to see the guys making a move,

0:23:56 > 0:23:59but it doesn't necessarily mean that.

0:23:59 > 0:24:01Cos, of course, it was '87,

0:24:01 > 0:24:03something you'll never forget, when you won.

0:24:03 > 0:24:07Did you know you had a chance before you went into Wimbledon then?

0:24:07 > 0:24:09Yeah, I did. I mean, I wasn't one of the favourites.

0:24:09 > 0:24:11I was, I think, 11th seed or something like that,

0:24:11 > 0:24:13but I had been at the final of the Australian Open,

0:24:13 > 0:24:16I'd won the Davis Cup for Australia six months previously

0:24:16 > 0:24:20and I'd basically beaten everybody there was there,

0:24:20 > 0:24:23but, you know, you've still got to do it at the tournament.

0:24:23 > 0:24:27You know, it all came together at Wimbledon and, you know,

0:24:27 > 0:24:30I've got to feel sorry for Andy Murray and Tim Henman.

0:24:30 > 0:24:33Talk about the English, the British...

0:24:33 > 0:24:34the pressure on the guys here.

0:24:34 > 0:24:36I mean, we all have it in our home countries.

0:24:36 > 0:24:37I'd play the Australian Open,

0:24:37 > 0:24:39I'd play Davis Cups at home, you know,

0:24:39 > 0:24:43it is massive pressure, but there was almost a circus yesterday

0:24:43 > 0:24:45when Murray was warming up and playing.

0:24:45 > 0:24:48There were helicopters flying above, there was 20, 30 cameras

0:24:48 > 0:24:51and, you know, just for the warm-ups.

0:24:51 > 0:24:54- Cos the atmosphere when the roof was closed...- That was great.

0:24:54 > 0:24:56- Incredible.- It was great.

0:24:56 > 0:25:00Yeah, when the roof's closed, the sound actually stays in a little bit,

0:25:00 > 0:25:02so the roaring sounds twice as loud.

0:25:02 > 0:25:06It's a fantastic addition, there's no doubt about it.

0:25:06 > 0:25:08Wimbledon has always tried to upgrade,

0:25:08 > 0:25:11the All England Club has tried to upgrade and, you know,

0:25:11 > 0:25:14it's done a great job with a really old, old stadium.

0:25:14 > 0:25:17Now, away from tennis, you've got other passions in your life.

0:25:17 > 0:25:19Tell us about your music. You were in a band?

0:25:19 > 0:25:20I love my music, yeah, yeah.

0:25:20 > 0:25:23It's probably my big number-one passion, other than the kids,

0:25:23 > 0:25:25of course, but... And my tennis.

0:25:25 > 0:25:28I love my rock'n'roll, a bit of loud rock 'n' roll.

0:25:28 > 0:25:30Cos haven't you played with INXS?

0:25:30 > 0:25:32- Sort of, yeah.- Sort of!

0:25:32 > 0:25:35Yeah, they're all mates of mine, yeah we sort of went up together.

0:25:35 > 0:25:40In many ways, went down together as well, you know! Not like that!

0:25:41 > 0:25:42But...

0:25:42 > 0:25:44They are old mates of mine,

0:25:44 > 0:25:47so when I had my induction in the Australian Tennis Hall Of Fame,

0:25:47 > 0:25:52they came along and played and I got up and played a song with them,

0:25:52 > 0:25:55but I'm, you know, fans of them. Basically, I like the harder stuff.

0:25:55 > 0:25:58I like Iron Maiden and Judas Priest. AC/DC.

0:25:58 > 0:26:00So, wandering around the music shops, trying to find

0:26:00 > 0:26:03- a bit of your music, what...? - Well, there is a song.

0:26:03 > 0:26:06I've done a song for charity with John McEnroe, believe it or not.

0:26:06 > 0:26:08Led Zeppelin's Rock And Roll. We had Roger Daltrey singing

0:26:08 > 0:26:10and a couple of my mates from Iron Maiden,

0:26:10 > 0:26:12Steve Harris and Nicko McBrain, playing.

0:26:12 > 0:26:14- You can't be serious!- Oh, yeah.

0:26:14 > 0:26:16LAUGHTER

0:26:16 > 0:26:19He's dined... You know what? McEnroe has dined out on that one!

0:26:19 > 0:26:23He's dined out on that one for a few years.

0:26:23 > 0:26:26- Oh, dear.- There you go. Now, you've missed all this recipe,

0:26:26 > 0:26:30but don't worry, it's on the website. All right?

0:26:30 > 0:26:33But in the glaze, we've got... We've got soy sauce...

0:26:33 > 0:26:35The way to make barbecue sauce is very simple.

0:26:35 > 0:26:39It is sugar, tomato ketchup and soy sauce

0:26:39 > 0:26:42and that is it. And all I've done in there is put chilli,

0:26:42 > 0:26:45a little bit of fennel seeds in there, we've got some...

0:26:45 > 0:26:48A touch of garlic.

0:26:48 > 0:26:51And the whole lot goes in there. Pop that...

0:26:51 > 0:26:55- I mean, even I could cook that. Maybe.- You'd be all right at this.

0:26:55 > 0:26:56Nice and simple.

0:26:56 > 0:26:59Just the glaze goes on at the end and all you do is just heat it up,

0:26:59 > 0:27:02but the way you make barbecue sauce is very simple.

0:27:02 > 0:27:05- It's ketchup, soy sauce and sugar. - This is awesome.

0:27:05 > 0:27:08- Dive in.- All right. Am I going to burn my tongue?

0:27:08 > 0:27:11Yeah, you'll burn yourself, but, yeah, try that one,

0:27:11 > 0:27:14but the idea is you keep the bones on the lamb, I think.

0:27:14 > 0:27:16I mean, Cyrus was on about it earlier.

0:27:16 > 0:27:19You need to have something to gnaw on while you're eating it.

0:27:19 > 0:27:22- The lovely fat that is on it. - Oh, that...

0:27:22 > 0:27:25- But the star anise... - I love fat. I love fat on meat.

0:27:25 > 0:27:28- I mean, a lot of people cut it off, but absolutely not.- Exactly.

0:27:28 > 0:27:30- I grew up with lamb... - Best bit of the lamb, there you go.

0:27:35 > 0:27:39Delicious and a lot less time-consuming then roast lamb.

0:27:39 > 0:27:41Now, if you'd like to try cooking any of the studio recipes

0:27:41 > 0:27:44on today's show, all of those are just a click away

0:27:44 > 0:27:46at bbc.co.uk/recipes.

0:27:46 > 0:27:48Today we are looking back at some of the best cooking

0:27:48 > 0:27:51from the Saturday Kitchen archives. Now, are you ready?

0:27:51 > 0:27:53I'm taking a deep breath.

0:27:53 > 0:27:56Silvena Rowe is here and she's ready to dish up an autumnal treat

0:27:56 > 0:28:00involving venison and sour cherries. In case you're wondering,

0:28:00 > 0:28:02no, I didn't manage to dodge her kisses this time either.

0:28:02 > 0:28:03Enjoy this one.

0:28:03 > 0:28:06- Good morning, James.- 'Ey up. How do? - It's in my contract now.- Is it?

0:28:06 > 0:28:08- Every time I come, I get a kiss. - It's not in mine!

0:28:08 > 0:28:11Well, it has to be done otherwise I refuse to come here.

0:28:11 > 0:28:13- What are we cooking? - You're not important.

0:28:13 > 0:28:15Right, we'll be cooking... We're actually doing venison.

0:28:15 > 0:28:17We are in the hunting season now,

0:28:17 > 0:28:19all over Europe, not just Northern Europe,

0:28:19 > 0:28:21but Eastern Europe as well and this dish has a lot of Polish,

0:28:21 > 0:28:23a lot of Scandinavian, a lot of Russian influences

0:28:23 > 0:28:26and it starts in the beginning of about September, October, November,

0:28:26 > 0:28:30you go and hunt large, huge game like the wild boar, like venison,

0:28:30 > 0:28:31so we are in the first hunt.

0:28:31 > 0:28:33The second hunt is the small game.

0:28:33 > 0:28:38The partridges, the geese, the grouse, like hare, small things.

0:28:38 > 0:28:40And the third hunt is for vegetarians -

0:28:40 > 0:28:42the mushrooms! Mushroom picking!

0:28:42 > 0:28:44Oh, right, I thought you meant just everything else.

0:28:44 > 0:28:46At the end of November. It's quite ingenious.

0:28:46 > 0:28:48Right, so, my venison, I'm going to marinate.

0:28:48 > 0:28:51I've got some wine, I've got some fresh herbs here,

0:28:51 > 0:28:55like rosemary and thyme. A bit of celery, currants

0:28:55 > 0:28:58and the most vital ingredient here of all is the juniper berries.

0:28:58 > 0:29:02Now, I am going to use my muscles and my shot-putting abilities

0:29:02 > 0:29:04to actually mash those to oblivion.

0:29:04 > 0:29:06You're going to get those and chop them up

0:29:06 > 0:29:08in the speed that you prefer, you like

0:29:08 > 0:29:10and you find yourself attractive in.

0:29:10 > 0:29:13This is going to be my marinade.

0:29:13 > 0:29:17My marinade, it's imperative for the venison and I don't cook venison...

0:29:17 > 0:29:18I don't know about you.

0:29:18 > 0:29:21You probably ought to know more about these things then me

0:29:21 > 0:29:22because you started to cook

0:29:22 > 0:29:24- at the age of three and a half. - Three and a half!

0:29:24 > 0:29:28- Tell me now...- So, tell us about juniper, juniper...?

0:29:28 > 0:29:31Well, I love it. I love juniper berries. I like...

0:29:31 > 0:29:33Well, you know, gin is made from juniper berries, of course,

0:29:33 > 0:29:35- so maybe that's why I love it so much.- Who knows?

0:29:35 > 0:29:38But, I mean, you see Eamonn relates to that, an Irish fellow.

0:29:38 > 0:29:40It's about the only thing he likes on the show so far.

0:29:40 > 0:29:42Bulgarian and Irish, we're like that, Eamonn.

0:29:42 > 0:29:45I think you have a drink problem. You've only got one mouth!

0:29:45 > 0:29:50Well, I am after your job, you know? No ginger here.

0:29:50 > 0:29:52- No cinnamon, no pistachios. - You are my sort of woman.

0:29:52 > 0:29:54- You are going to so love me.- Yes.

0:29:54 > 0:29:55- You are going to want to marry me. - Well...

0:29:55 > 0:29:57Right, here the juniper goes.

0:29:57 > 0:30:01And when James decides to be ready with his stuff...

0:30:01 > 0:30:04- I'm going as quick as I can! - Oh, you are very sweet.

0:30:04 > 0:30:05- It's almost sexy when you do that.- Is it?

0:30:05 > 0:30:08I mean, your chopping is pretty attractive, I have to say.

0:30:08 > 0:30:12Right, all this goes in here now. And the wine as well.

0:30:12 > 0:30:14I'm going to pop in the wine.

0:30:14 > 0:30:17I'm going to chop in a very leisurely manner

0:30:17 > 0:30:21while I remove this. That's why I don't need to go to the gym.

0:30:21 > 0:30:24Remove that aside. I'm going to chop my herbs.

0:30:24 > 0:30:28They don't need to be really at all chopped finely, they can go...

0:30:28 > 0:30:31You know, that's about enough, I think,

0:30:31 > 0:30:34because we don't want any more. Are you nearly ready there?

0:30:34 > 0:30:36Don't worry, you don't have to be very fine.

0:30:36 > 0:30:39Obviously, we want them fairly fine because we want them

0:30:39 > 0:30:40to release the flavours easier.

0:30:40 > 0:30:42- OK, throw that lot in?- Right.

0:30:42 > 0:30:45I'm going to bury, somewhere underneath there, my venison.

0:30:45 > 0:30:47Now, this is going to go, please, James,

0:30:47 > 0:30:51in the fridge for 24 hours to give it enough time to infuse flavours.

0:30:51 > 0:30:53- Me to put that in the fridge? - Please, yes.

0:30:53 > 0:30:56And bring me the one that has been there for 24 hours already.

0:30:56 > 0:30:59While he's doing that, I'm just going to make myself useful

0:30:59 > 0:31:01and clear up my space here.

0:31:01 > 0:31:04So, this is haunch of venison that you're using, is it?

0:31:04 > 0:31:07Venison comes from the Latin word venatio

0:31:07 > 0:31:10and it's actually a collective word, like fish.

0:31:10 > 0:31:11Like we call all the fish "fish".

0:31:11 > 0:31:16In this case, venison relates to all the types of deer and bucks etc.

0:31:16 > 0:31:17So, really, I am not aware,

0:31:17 > 0:31:21but this is actually a beautiful piece of loin, you know,

0:31:21 > 0:31:23and venatio in Latin means to hunt,

0:31:23 > 0:31:26hence venison is actually the word used for that kind of thing.

0:31:26 > 0:31:28Now, it would be useful if you actually...

0:31:28 > 0:31:31My God, I can't believe it! You're my assistant!

0:31:31 > 0:31:34Oh, well, excuse me, I have ten minutes to spare, Eamonn.

0:31:34 > 0:31:37- Go on, you're fine. - Tell us about your CD.- It's fine.

0:31:37 > 0:31:41OK, off we go. Right, so we need this to be nice and hot.

0:31:41 > 0:31:43We are going to seal it. We are going to seal it for about...

0:31:43 > 0:31:45JAMES MIMICS A SIZZLE Oh, yes, that's very good.

0:31:45 > 0:31:47We're live, it doesn't matter.

0:31:47 > 0:31:50We are going to seal it here for about probably a minute and a half

0:31:50 > 0:31:53on each side, season it ever so gently with a bit of salt and pepper,

0:31:53 > 0:31:54but we are keeping the marinade,

0:31:54 > 0:31:56we're not throwing the marinade at this stage.

0:31:56 > 0:32:00Once we have done that... It's not happening! Once we have done that...

0:32:00 > 0:32:03Well, this is the beauty of live TV, ladies and gentlemen.

0:32:03 > 0:32:05It always has to happen to me, you know!

0:32:05 > 0:32:08- What am I doing with this? - OK, it's happening, hold on.

0:32:08 > 0:32:09What am I doing with this?

0:32:09 > 0:32:12What do you think? Now, let's see. Can you peel it for me, please?

0:32:12 > 0:32:14- I can think of something! - LAUGHTER

0:32:14 > 0:32:16- What do you want me to do? - Peel it, please?

0:32:16 > 0:32:19- I certainly don't need the whole chunk.- Peel it?- Yeah, peel it

0:32:19 > 0:32:20then probably half.

0:32:20 > 0:32:24And while you are doing that, I'm going to chop up this potato

0:32:24 > 0:32:28because the potato and the squash are going to be my mash.

0:32:28 > 0:32:29Now, normally,

0:32:29 > 0:32:32I would probably prefer to serve this dish with braised cabbage,

0:32:32 > 0:32:34something like delicious savoy braised cabbage

0:32:34 > 0:32:37with horseradish sauce, or red cabbage, indeed,

0:32:37 > 0:32:40but I just felt like today the weather is a bit...

0:32:40 > 0:32:45I just felt, why not do something a little bit more kind of comforting?

0:32:45 > 0:32:48So I went for that solution. It works very well together.

0:32:48 > 0:32:51- We have action here, finally something is happening.- Is it?

0:32:51 > 0:32:54Yes, so I'm going to now...

0:32:54 > 0:32:56tip them over, brown them on both sides.

0:32:56 > 0:32:58You can't see them browning very much because

0:32:58 > 0:33:01the colour of the marinade is really kind of going strong into them.

0:33:01 > 0:33:03Yes.

0:33:03 > 0:33:06Once you've done that for me, please, can you now remove at this stage,

0:33:06 > 0:33:09- after having seasoned a little bit on the other side as well.- Remove what?

0:33:09 > 0:33:13- Put in the oven for me, please. - I'm just finishing chopping up this.

0:33:13 > 0:33:17180 degrees. Well, you're too slow. 180 degrees. Eight to ten minutes.

0:33:17 > 0:33:21Now, I like my venison really, really rare, kind of rare to medium,

0:33:21 > 0:33:24so eight minutes, that's good, but ten minutes,

0:33:24 > 0:33:26probably it's well done and I think it's a waste of time

0:33:26 > 0:33:28because venison should be undercooked colours.

0:33:28 > 0:33:30- Straight in now?- Yes, please.

0:33:30 > 0:33:33And bring me the one that has been there for a while.

0:33:33 > 0:33:36I'm putting my potatoes and squash here.

0:33:36 > 0:33:41That is very neatly chopped, I must congratulate you on that. No wonder!

0:33:41 > 0:33:42If you start cooking

0:33:42 > 0:33:44at the age of three and a half, this is what happens.

0:33:44 > 0:33:47Your chopping, just like your handwriting, is excellent.

0:33:47 > 0:33:48Right, this goes in here.

0:33:48 > 0:33:51Now, 15 or 20 minutes. Now, we've got this here.

0:33:51 > 0:33:54Right, I want it to rest, you know, so I will leave it there to rest.

0:33:54 > 0:33:57I don't want it on the heat. Can you turn this heat off for me?

0:33:57 > 0:33:59I'm afraid to touch anything.

0:33:59 > 0:34:04In fact, I'm going to use this plate here to rest my ingredients,

0:34:04 > 0:34:06rest my meat,

0:34:06 > 0:34:09because it's good for it to rest for a couple of minutes.

0:34:11 > 0:34:15Meanwhile, what I'm going to do now... Washing my hand.

0:34:15 > 0:34:20I pop my marinade here. It goes in here with all the vegetables.

0:34:20 > 0:34:24- I'm going to give it a good stir. - Do you want it on the heat or not?

0:34:24 > 0:34:26Yes, please. Quite high up.

0:34:26 > 0:34:29We're going to reduce it a little bit.

0:34:29 > 0:34:32At the same time, I'm going to add my redcurrant jelly.

0:34:32 > 0:34:36This is what goes for the sauce, for the sour cherry sauce.

0:34:36 > 0:34:39Aren't you going to ask me about sour cherries?

0:34:39 > 0:34:42- Tell me about sour cherries. - In Yorkshire, it's so famous.

0:34:42 > 0:34:46You have so many sour cherries in Yorkshire. Sour cherries, OK.

0:34:46 > 0:34:48Tell me about sour cherries.

0:34:48 > 0:34:53Sour cherries, to us, is what leeks is to Wales.

0:34:53 > 0:34:56- Yeah.- I got that right.

0:34:56 > 0:34:59English things I don't get right very much.

0:34:59 > 0:35:04We exist, we love them in sweet and sour flavours, we love them

0:35:04 > 0:35:07in puddings, we love them in anything.

0:35:07 > 0:35:10Lovely, so what are you going to do with that?

0:35:10 > 0:35:14What you can do now, I love my vegetables

0:35:14 > 0:35:17so I'm going to reduce it a lot more now.

0:35:17 > 0:35:19Actually let the vegetables cook as well.

0:35:19 > 0:35:22If you didn't want the vegetables, you could throw them away

0:35:22 > 0:35:24and leave the cherries in,

0:35:24 > 0:35:26which is what we could have done with this one.

0:35:26 > 0:35:30I love the vegetables, so I love to leave my vegetables in there.

0:35:30 > 0:35:34- We've got it ready. How is the mash doing?- I'm doing it, I'm doing it.

0:35:34 > 0:35:36Tell me about this book.

0:35:36 > 0:35:38The book is great. It's on Eastern Europe.

0:35:38 > 0:35:41I went to Georgia, I went to Poland, I went to Czech,

0:35:41 > 0:35:44Slovak, Russia and I have to tell you,

0:35:44 > 0:35:46and, of course, Bulgaria, my native Bulgaria.

0:35:46 > 0:35:50I have to tell you that I just want to introduce the Brits to

0:35:50 > 0:35:53something delicious, something new and different.

0:35:53 > 0:35:58I'm not suggesting that Eastern European food is going to take over,

0:35:58 > 0:36:01but you tell me somebody who doesn't know

0:36:01 > 0:36:03an Eastern European person, you know?

0:36:03 > 0:36:05OK, some in the middle here.

0:36:05 > 0:36:07While we're doing that, I'm going to slice...

0:36:07 > 0:36:08What's your book called?

0:36:08 > 0:36:12Feasts, food for sharing from Central and Eastern Europe.

0:36:12 > 0:36:15- What's it called?- Feasts.- Feasts? - Yes, in time for Christmas.

0:36:15 > 0:36:19When we all are feasting and having lots of parties.

0:36:19 > 0:36:24I have to tell you... This is looking gorgeous, absolutely beautiful.

0:36:24 > 0:36:28It's just full of beautiful, gorgeous, amazing, delicious dishes.

0:36:28 > 0:36:30We have a lovely section on vodka

0:36:30 > 0:36:33that you'll particularly enjoy, probably.

0:36:33 > 0:36:37I don't know why I'm saying that, but, you know... Beautiful.

0:36:38 > 0:36:41This is the most velvety, delicious, luxurious,

0:36:41 > 0:36:43indulgent mash on the bottom.

0:36:43 > 0:36:47Succulent, juicy, beautiful melting in the mouth meat and the most

0:36:47 > 0:36:52- sweet and sour ruby jewels like sour cherries on the side.- It's brilliant.

0:36:52 > 0:36:55- Thank you very much.- Well done. - Another piece for me?

0:36:58 > 0:37:02There you go. Eamonn. Don't say you don't like this otherwise...

0:37:02 > 0:37:06- Eamon, remember, Irish, Bulgaria. - Absolutely right.

0:37:06 > 0:37:10May I say, looking at this, your cherries look wonderful.

0:37:10 > 0:37:12Thank you very much indeed.

0:37:14 > 0:37:18Me and my friend, Chris de Burgh here,

0:37:18 > 0:37:21we were complimenting the smell.

0:37:24 > 0:37:29I think it looks great and it's very autumn-y kind of look about it.

0:37:29 > 0:37:34- It's just unusual.- It's the sort of dish that we'd recognise in Ireland.

0:37:34 > 0:37:37You would, because it's very rustic, very wholesome.

0:37:37 > 0:37:40Venison is just a delicious meat, fat-free,

0:37:40 > 0:37:44really good for people who have high cholesterol. Like me.

0:37:44 > 0:37:47Would you believe that I have high cholesterol?

0:37:47 > 0:37:49My slender little figure.

0:37:49 > 0:37:52This is such an ordinary, wholesome dish and when they said

0:37:52 > 0:37:54there was an exotic dish today,

0:37:54 > 0:37:57- I just assumed they were talking about you.- Thank you very much.

0:38:01 > 0:38:03I've got to be honest, I've never had my chopping

0:38:03 > 0:38:06described as attractive before and hopefully I won't again.

0:38:06 > 0:38:09Now it's time to join Keith Floyd for a slice of his American pie.

0:38:09 > 0:38:13Today he's discovering the culinary delights of Santa Fe.

0:38:28 > 0:38:32It's a long haul to New Mexico and a man's bones get a little

0:38:32 > 0:38:34shaky on the old Santa Fe Trail,

0:38:34 > 0:38:38not to mention the throat has a certain dry ticklish feel about it.

0:38:38 > 0:38:41But, to satisfy my producer's thirst for bizarre locations,

0:38:41 > 0:38:43I rode into the film town of Beauty,

0:38:43 > 0:38:46famous for its role in westerns and failed restaurateurs,

0:38:46 > 0:38:48to cook something tasty for the locals.

0:38:48 > 0:38:53A pretty wild bunch by all accounts. It's extraordinary, isn't it?

0:38:53 > 0:38:56I told the BBC wardrobe department I was coming to New Mexico to

0:38:56 > 0:38:59film in a cowboy town and I wanted a Lone Ranger outfit.

0:38:59 > 0:39:02What do they give me? Sloane Ranger outfit. They're absolutely hopeless.

0:39:02 > 0:39:05Anyway, cowboy cooks are no exception to any other kind of cook.

0:39:05 > 0:39:06They were well into organisation

0:39:06 > 0:39:09and the most important thing after a long day's ride

0:39:09 > 0:39:12across the plain, was to give the boys something really good to eat.

0:39:12 > 0:39:14So, Chuck, as he would be called, what have they really good,

0:39:14 > 0:39:16well-organised larder.

0:39:16 > 0:39:18The essential things a travelling cook would need.

0:39:18 > 0:39:20Baby wipes for his fingers at the end of a hard day,

0:39:20 > 0:39:23Californian wine, cookery book, charcoal fuel lighter

0:39:23 > 0:39:25and stuff like that and because they were into FM Rock,

0:39:25 > 0:39:27they'd probably have a stereo as well.

0:39:27 > 0:39:30Anyway, I've got to do this really serious cooking sketch

0:39:30 > 0:39:32because I'm actually going to cook for real cowboys.

0:39:32 > 0:39:35You've all seen Blazing Saddles and those funny jokes about

0:39:35 > 0:39:38the pork and beans and stuff but I'm going to cook a real pork and beans.

0:39:38 > 0:39:41Historically, slightly different, because we use black beans.

0:39:41 > 0:39:44It was only introduced into American food in the last 30 to 40 years,

0:39:44 > 0:39:46so it's an update of an old dish.

0:39:46 > 0:39:49First of all, Clive, diced shoulder of pork.

0:39:49 > 0:39:52Then swing round to your right where we've got our black beans

0:39:52 > 0:39:54which have been soaked in water overnight

0:39:54 > 0:39:57and then boiled for about two hours until they are nice and tender.

0:39:57 > 0:40:00That, by the way, is them in their dry state.

0:40:00 > 0:40:02You can easily buy them. Back up to me, please.

0:40:02 > 0:40:05The thing which influences this dish, is something very

0:40:05 > 0:40:07important to New Mexico.

0:40:07 > 0:40:11It's the chilli, these very hot but also sweet little chillies

0:40:11 > 0:40:14which I've chopped up here also with some garlic.

0:40:14 > 0:40:16This is all going to be cooked in a sauce.

0:40:16 > 0:40:20Back to me again, please, I didn't say, "Come up." Thank you.

0:40:20 > 0:40:23This is going to be thickened with blue flour and red chillies.

0:40:23 > 0:40:27Because the Americans like their things a bit tasty and a bit spicy,

0:40:27 > 0:40:29it's also going to have, and isn't it sweet,

0:40:29 > 0:40:33a little honey in it from a bear pot. OK. So those are the ingredients.

0:40:33 > 0:40:36The other thing that is very important when you're cooking

0:40:36 > 0:40:38on the range, is to have a little slurp yourself

0:40:38 > 0:40:41and I always prefer the Kentucky fried gentleman.

0:40:41 > 0:40:42Very nice too.

0:40:42 > 0:40:45We're going to have wandering around to do here, Clive,

0:40:45 > 0:40:48so stay with me. Let us first of all get some oil, walk round here,

0:40:48 > 0:40:53over the stove, put a bit of oil in and put our meat in.

0:40:53 > 0:40:56If I had an assistant, that would have been taken away from me.

0:40:56 > 0:40:58Sizzle, sizzle.

0:41:02 > 0:41:05Then, in with our chillies and onions.

0:41:05 > 0:41:08Pop that over there and give it a stir round.

0:41:08 > 0:41:10Season and seal in the pot.

0:41:11 > 0:41:13They do make... Clive, just a minute.

0:41:13 > 0:41:16They do make life really difficult for me, don't they?

0:41:16 > 0:41:17We've done it before.

0:41:17 > 0:41:20He loves these fresh air sequences but my eyes are streaming from the

0:41:20 > 0:41:22smoke, we're at 7,000 feet of altitude,

0:41:22 > 0:41:23so I'm looking a bit wobbly.

0:41:23 > 0:41:26It's not because I've had too many Kentucky fried gentleman,

0:41:26 > 0:41:28in fact, I haven't had enough, but there is a definite effect

0:41:28 > 0:41:30on your head, this clear air, the mountains,

0:41:30 > 0:41:32the snow in the background and stuff.

0:41:32 > 0:41:34Enough of that and now for the roux.

0:41:34 > 0:41:37Crushed chillies go into there like that along with

0:41:37 > 0:41:41some of this blue cornmeal and then the juice strained off

0:41:41 > 0:41:44of the black beans is mixed into that. There is a lot of wind here.

0:41:44 > 0:41:48We can't help that. Mixed in to form a thickening agent.

0:41:50 > 0:41:53That goes into the pot right over here. No problem.

0:41:55 > 0:42:00Then, over here, Clive, I'm going to put the black beans in.

0:42:00 > 0:42:03This is the nice part of the dish. In they go.

0:42:03 > 0:42:05This is a good way of stretching the meat.

0:42:05 > 0:42:11It makes an economical dish by adding the pulses.

0:42:11 > 0:42:16Then, the curious little bit, honey, for bears. A bit of honey.

0:42:16 > 0:42:19A little bit like that just to take some of that heat

0:42:19 > 0:42:24away from the chilli. Stir round. It looks rather good, doesn't it?

0:42:24 > 0:42:30Pork and black beans. That needs about two hours over wood mark three.

0:42:30 > 0:42:32I know you've all got these kind of stoves in your

0:42:32 > 0:42:35chuck wagons at home, haven't you? Anyway, that's it.

0:42:38 > 0:42:40John Wayne did this too, you know?

0:42:40 > 0:42:43There we are, chaps. Sorry about that.

0:42:44 > 0:42:48Pork and black bean. I hope you like it. I'll just give you some.

0:42:48 > 0:42:51This is my show but this is your town and if you don't like it,

0:42:51 > 0:42:53- you just tell me, OK?- I will.

0:42:53 > 0:42:57Al and Boots and their dog, Tarquin, just happened to be taking

0:42:57 > 0:43:00time out from being waiters, I mean stuntmen, to give us a hand.

0:43:00 > 0:43:02Very nerve-racking, this kind of thing.

0:43:02 > 0:43:05These guys have got rods or whatever they call them,

0:43:05 > 0:43:08Colt 45's stashed and they would probably shoot me.

0:43:08 > 0:43:10- Three beers, my good man, please. - Coming up.

0:43:11 > 0:43:17One, two, three, rock on.

0:43:17 > 0:43:18CRASHING SOUND

0:43:19 > 0:43:24- Is it silver bullets or is it all right?- Very tasty.- Good.

0:43:24 > 0:43:28Listen, you guys. Sorry about that Americanism, what's it actually...

0:43:28 > 0:43:32You're really interested, aren't you? Boots, you don't like it?

0:43:32 > 0:43:35- I don't like it.- You don't like it. - Dog doesn't like it.

0:43:35 > 0:43:39- Dog doesn't like it.- What is this?

0:43:39 > 0:43:42I got it out of a Santa Fe cookery book.

0:43:42 > 0:43:44Is that the wrong thing to say?

0:43:44 > 0:43:49- No, I just like Santa Fe. - That is pork?- That is pork.

0:43:49 > 0:43:53- Tastes like beef.- It's been cooked a long time, of course.

0:43:53 > 0:43:56- It's American pork.- The beans? - The beans are black beans.

0:43:56 > 0:43:59Looks like rabbit pellets.

0:43:59 > 0:44:02- It does? I don't want to eat it. - It doesn't taste too bad, though.

0:44:02 > 0:44:04Could have used a little bit more chilli.

0:44:11 > 0:44:13Santa Fe is also the capital of American chic.

0:44:13 > 0:44:16There are more artists here than St Ives.

0:44:16 > 0:44:19It's also the second oldest town in America and it was first

0:44:19 > 0:44:22settled by the Spanish in the '70s, I mean the 17th century.

0:44:22 > 0:44:25I love this specially composed music by my old chums the Stranglers,

0:44:25 > 0:44:27don't you?

0:44:27 > 0:44:31MUSIC PLAYS

0:44:31 > 0:44:33Anyway, the silver and turquoise mines around here

0:44:33 > 0:44:35provide the Indians with all they need

0:44:35 > 0:44:37to create this brilliant jewellery,

0:44:37 > 0:44:40not that I'm that interested in it, just thought you'd like to know.

0:44:40 > 0:44:43At least it saves me from rabbiting on about architecture.

0:44:43 > 0:44:46But I'm here in Santa Fe really, not only for the fashion,

0:44:46 > 0:44:49but also to take on the Mayor, Sam Pick, a noted cook,

0:44:49 > 0:44:52in an international chilli cook-off.

0:44:52 > 0:44:56You're now in the oldest capital in the United States,

0:44:56 > 0:44:59the second oldest city in the United States

0:44:59 > 0:45:01and the only capital in the United States

0:45:01 > 0:45:03without airline service.

0:45:03 > 0:45:05It goes downhill from there.

0:45:05 > 0:45:09We make the best chilli that you're ever going to see and I am honoured

0:45:09 > 0:45:13to represent my community in this very serious chilli cook-off

0:45:13 > 0:45:18which I have been preparing for, for 12 years. Thank you.

0:45:19 > 0:45:23- Yes, it's nice to meet you. - Good to see you.

0:45:23 > 0:45:26I don't like the sound of any of this.

0:45:26 > 0:45:29Look, Clive, I've got bottled chillies

0:45:29 > 0:45:31but the Mayor has got hand dried ones,

0:45:31 > 0:45:34probably from his mother's garden. And not only that,

0:45:34 > 0:45:36he's got the advantage of a special chilli chopper.

0:45:36 > 0:45:39I think that's what they call it.

0:45:39 > 0:45:43Right, chilli is made using the best sirloin beef, OK?

0:45:43 > 0:45:46It isn't minced beef like we see in England,

0:45:46 > 0:45:48you use the very best sirloin steak.

0:45:48 > 0:45:53You also have chopped onions, chopped carrots, fresh chilli,

0:45:53 > 0:45:56you also have, at this time of year, some frozen chilli which

0:45:56 > 0:45:59I have cooked off already in some chicken stock with onions,

0:45:59 > 0:46:03finely chopped garlic, oregano, as we call it.

0:46:03 > 0:46:06We would have had fresh, but we haven't got it -

0:46:06 > 0:46:10but this is, in fact, March - black pepper, bay leaves

0:46:10 > 0:46:15and to thicken my ultimate sauce, some roux from butter and flour.

0:46:15 > 0:46:18The rest is down to God and a large Kentucky fried gentleman

0:46:18 > 0:46:21which my assistants have failed to provide this morning,

0:46:21 > 0:46:23so I'm going to have to put this right.

0:46:23 > 0:46:25Have a good look at him, Clive.

0:46:25 > 0:46:30What we're doing here, is he's absolutely right,

0:46:30 > 0:46:33if you get the best meat, that really makes the chilli the finest.

0:46:33 > 0:46:36What I'm doing today, is using pork.

0:46:36 > 0:46:39Pork, with the liquid, is the way to do it, then you scrape

0:46:39 > 0:46:43that fat off and the next morning, instead of using the water,

0:46:43 > 0:46:45like I'm going to be doing today, you use that liquid.

0:46:45 > 0:46:49People enjoy it and you don't have to worry so much

0:46:49 > 0:46:54about the spices because when you're pressure cooking this particular

0:46:54 > 0:47:00pork, you can all, at that time put in garlic salt, salt and onions.

0:47:00 > 0:47:03This would have saved it, but unfortunately, when you're

0:47:03 > 0:47:07a small city like we are, you can't afford those kind of things.

0:47:07 > 0:47:08I browned off my meat.

0:47:08 > 0:47:12My onions are going in now, chopped onions,

0:47:12 > 0:47:16also a jolly good dollop of garlic, already finely chopped.

0:47:17 > 0:47:22Plus, a few carrots and some of the fresh chillies.

0:47:22 > 0:47:26I've left the seeds in because I want to get this up to a fairly hot...

0:47:26 > 0:47:31What kind of chillies? Registered hot? Let's see what it is.

0:47:31 > 0:47:34It's green chilli, extra hot. You're dead.

0:47:34 > 0:47:37- We'll let that settle down. - People are going to hate you for it.

0:47:37 > 0:47:41They are going to hate me for it, are they?

0:47:41 > 0:47:44Despite all the fun, and this is a serious competition,

0:47:44 > 0:47:46and I am in to try and beat the Mayor here,

0:47:46 > 0:47:50but again, with all simple dishes, you must take your time.

0:47:50 > 0:47:51You can't pour liquid onto that right now.

0:47:51 > 0:47:56You must let the onions sweat, the meat sweat, the juices come out.

0:47:56 > 0:47:58That's very important because as with all good cooking,

0:47:58 > 0:48:00patience is essential.

0:48:00 > 0:48:04Never mind the prizes, it's the taste we're worried about.

0:48:04 > 0:48:07Tomatoes, I'm going to chop them a little finer.

0:48:07 > 0:48:09Put the green chilli in.

0:48:09 > 0:48:12You see, I asked a very important leading chef

0:48:12 > 0:48:15if I could put some tomatoes in and he said, "If you put tomatoes in,

0:48:15 > 0:48:17"sunshine, you've got no chance of winning."

0:48:17 > 0:48:20- And yet...- I'm taking mine... I'm not putting mine in.

0:48:20 > 0:48:23The record will properly reflect there will be no tomatoes

0:48:23 > 0:48:26put in this chilli, even as we're speaking.

0:48:26 > 0:48:31- I have been bluffed out by my idol. - We'll just put some tomato sauce...

0:48:31 > 0:48:35This is still cooking down, we're still reducing the onions

0:48:35 > 0:48:38and carrots and the meat and the garlic and the oregano

0:48:38 > 0:48:41and the pepper that's in there and shortly, I'm going to

0:48:41 > 0:48:45add my special secret ingredient, which are these brilliant

0:48:45 > 0:48:47extra strong peppers given to me

0:48:47 > 0:48:51by a famous chef who has won this competition on the odd occasion,

0:48:51 > 0:48:55which I have already cooked off with onion and some chicken stock.

0:48:55 > 0:48:58Then, I'm going to go into there.

0:48:58 > 0:49:01That chicken stock is a good idea.

0:49:01 > 0:49:02Still toying with the idea

0:49:02 > 0:49:05of throwing those tomatoes in for colour.

0:49:05 > 0:49:09I think I'm trying to let the judges know, subliminally,

0:49:09 > 0:49:12that if they see tomatoes and they want to continue holding

0:49:12 > 0:49:17their job with our city, that it might be a good idea to vote right.

0:49:17 > 0:49:20I'll probably be in the next two or three minutes

0:49:20 > 0:49:24making a major decision here as to whether we're going to do that.

0:49:24 > 0:49:28Because I didn't precook my meat, know what I mean,

0:49:28 > 0:49:34I had to do it from raw. It takes just that little bit longer.

0:49:34 > 0:49:38I guess that's the English way and I guess Sam's is the American way.

0:49:38 > 0:49:42And, you know, I can see that you've made an excellent decision there,

0:49:42 > 0:49:45because it looks beautiful and it looks as though

0:49:45 > 0:49:48it's finishing at the right time with everything else.

0:49:48 > 0:49:53It's now 12.20 central Floyd time as we say in America

0:49:53 > 0:49:56and my dish won't be ready for another 45 minutes.

0:49:56 > 0:49:59This is where we rely on the director to dream up

0:49:59 > 0:50:01some kind of wonderful cutaway sequence,

0:50:01 > 0:50:05so that the meat can bubble away on the stove, you won't be bored

0:50:05 > 0:50:08and you'll come back and join us when it's ready to taste it.

0:50:08 > 0:50:09Very good.

0:50:14 > 0:50:19- Hi, three whiskeys, please. - We don't serve limeys in here.

0:50:19 > 0:50:21I don't want lime in my whiskey.

0:50:28 > 0:50:29How do you do, my name is Sue.

0:50:40 > 0:50:44Film producers, everywhere, don't forget, Clint is going into politics

0:50:44 > 0:50:47and I'm available as the meanest cook in town.

0:50:49 > 0:50:51Do you know, isn't this extraordinary?

0:50:51 > 0:50:53We've come to the critical moment.

0:50:53 > 0:50:56An hour and a half has gone by, where is Clive? As usual, on a ladder.

0:50:56 > 0:50:58Clive, would you like to climb down?

0:50:58 > 0:51:00I know the shot is beautiful and all the rest of it,

0:51:00 > 0:51:02but we have been working hard here.

0:51:02 > 0:51:05I want to win this thing. The Mayor's got me beat hands down,

0:51:05 > 0:51:08I feel, but, see what we've been doing, if you don't mind.

0:51:08 > 0:51:10I've got some finishing touches to do to this.

0:51:10 > 0:51:14The lynch mob, I mean, the judges are gathering over there

0:51:14 > 0:51:15and I have to finish off this dish

0:51:15 > 0:51:18and this is not the way they do it here.

0:51:18 > 0:51:22The way I do it, I melt butter into it and this isn't a joke,

0:51:22 > 0:51:24I also put ice into it.

0:51:24 > 0:51:25This is not to cool it down,

0:51:25 > 0:51:30this is to get a little bit more liquid into the pot.

0:51:30 > 0:51:33Back to me, Clive, these aren't regular ice cubes,

0:51:33 > 0:51:35they're beef stock ice cubes. Bit of a deal, hey?

0:51:38 > 0:51:41You know, I've marvelled at this and I think that that is

0:51:41 > 0:51:45a wonderful dish and I think where the compliments ought to go

0:51:45 > 0:51:47is to the people in England, who have a feel

0:51:47 > 0:51:50for the interaction of the foods.

0:51:50 > 0:51:55You're looking at a product which is basically not something we'd do

0:51:55 > 0:51:59in the south-west, but we probably would if we knew how to do it.

0:51:59 > 0:52:02There are very few people that have that talent

0:52:02 > 0:52:07and we're seeing it demonstrated here today, where you haven't

0:52:07 > 0:52:09had a great deal of experience with chilli,

0:52:09 > 0:52:11but you're right there in the middle of it

0:52:11 > 0:52:14and you know what needs to be done to make a tasty meal.

0:52:14 > 0:52:16- That's the bottom line. Is it good or not?- Well, we'll see.

0:52:16 > 0:52:20- I'm sure it is.- Let's look at yours, because yours is so different.

0:52:20 > 0:52:23Mine is a more simplistic thing as befitting a politician

0:52:23 > 0:52:26that doesn't make a lot of money. Go ahead and stir it up.

0:52:26 > 0:52:29He precooked his meat because he knew fine well

0:52:29 > 0:52:32that 7,000 feet above sea level, things take much longer to cook.

0:52:32 > 0:52:34Strangely forgot to tell me.

0:52:34 > 0:52:36If I lose badly, no-one in this town will see it

0:52:36 > 0:52:39because I'll see what I can do with our censorship.

0:52:39 > 0:52:42One or two television stations in our state.

0:52:42 > 0:52:47I think we're ready. I'm ready. Mine is probably there.

0:52:47 > 0:52:52Heated up and it's thick enough and the pork is there.

0:52:52 > 0:52:55Now for the social science sketch. Subject - American mayors.

0:52:55 > 0:52:58American mayors don't potter around in chains

0:52:58 > 0:52:59giving away prizes at the flower show,

0:52:59 > 0:53:01they are the real power of the time.

0:53:01 > 0:53:04You don't mess with the Mayor, and of course,

0:53:04 > 0:53:07these unbiased - ho-ho! - judges are in his employ.

0:53:07 > 0:53:08To paraphrase Tom Lehrer...

0:53:08 > 0:53:13Nothing could be done because he was the mayor's son in my hometown.

0:53:13 > 0:53:16Who's going to vote for A?

0:53:16 > 0:53:19Who's going to vote for A?

0:53:23 > 0:53:26Hands up for B?

0:53:26 > 0:53:31B is more what we love in Northern Mexico.

0:53:31 > 0:53:35We feel like we have a very special stew here.

0:53:35 > 0:53:38Mayor, would you please open envelope B.

0:53:38 > 0:53:43On behalf of the academy, ladies and gentlemen,

0:53:43 > 0:53:48it gives me an honour, the winner in envelope B is the Mayor.

0:53:50 > 0:53:54I would like to thank all of my employees for judging as

0:53:54 > 0:53:57I have instructed them to judge.

0:53:57 > 0:53:59I would presume that when I went to England,

0:53:59 > 0:54:02the same treatment might be given to me

0:54:02 > 0:54:06that we have just taken care of with the people from England.

0:54:06 > 0:54:09We're just honoured that you came to Santa Fe to give us

0:54:09 > 0:54:12a chance to let you know how our chilli is done and I'm sure

0:54:12 > 0:54:16when you go to your room tonight, you're going to be very upset.

0:54:16 > 0:54:19I'm just going to shoot myself.

0:54:19 > 0:54:21You're perfect. You ought to be a constituent.

0:54:24 > 0:54:27That's it. Bon soir, sayonara, good night, au revoir,

0:54:27 > 0:54:30ciao, auf Wiedersehen, I ain't going tomorrow.

0:54:31 > 0:54:34# Big girls don't cry

0:54:34 > 0:54:38# Big girls don't cry... #

0:54:42 > 0:54:45It's always great to see a classic film clip

0:54:45 > 0:54:46from the legend, Mr Keith Floyd.

0:54:46 > 0:54:49As ever on Best Bites we're looking back at some of the fantastic

0:54:49 > 0:54:52cooking from the Saturday Kitchen back catalogue.

0:54:52 > 0:54:55Still to come, John Torode had already hit the minute mark

0:54:55 > 0:54:58on the leaderboard, but it was Bryn Williams' first time

0:54:58 > 0:55:01when they went egg to egg on the omelette challenge hobs,

0:55:01 > 0:55:03but who would reign supreme?

0:55:03 > 0:55:04Find out shortly.

0:55:04 > 0:55:08James Tanner shares a Far Eastern twist on roast chicken.

0:55:08 > 0:55:11He roasts the chicken in a Thai style and serves it with

0:55:11 > 0:55:13sesame noodles and garlic pak choi.

0:55:13 > 0:55:16And EastEnder Jo Joyner faced her Food Heaven or Food Hell.

0:55:16 > 0:55:18Would she get her Food Heaven,

0:55:18 > 0:55:21beef with a hearty cote de boeuf with blue cheese butter,

0:55:21 > 0:55:23sauteed girolles and potatoes,

0:55:23 > 0:55:26or would she get her dreaded Food Hell, milk and cream with

0:55:26 > 0:55:30an indulgent caramelised rice pudding with spiced plum compote.

0:55:30 > 0:55:33Find out what she gets to eat at the end of today's show.

0:55:33 > 0:55:36Now it's time for a lesson in the art of Japanese-style cooking

0:55:36 > 0:55:39from the truly inspirational New Zealander,

0:55:39 > 0:55:40the one and only Nic Watt.

0:55:40 > 0:55:43He's returned to his homeland so this is for all

0:55:43 > 0:55:46the Saturday Kitchen fans, including myself, who have missed him.

0:55:46 > 0:55:49- Good to have you on the show. - Thank you.

0:55:49 > 0:55:51Marie's been there, I've always tried to get a table there,

0:55:51 > 0:55:54- but can never get in. - These things can be arranged.

0:55:54 > 0:55:57The whole place is just full of women.

0:55:57 > 0:55:59I'm sure he vets them all before he comes in.

0:55:59 > 0:56:03- Who did you have last night? - Penelope Cruz and her sister.

0:56:03 > 0:56:05There we go.

0:56:05 > 0:56:06What are you cooking?

0:56:06 > 0:56:10I've got sea bream, it's going to be in a sweet white miso which we are

0:56:10 > 0:56:13going to turn into a Ryotei miso which is simply a refined miso.

0:56:13 > 0:56:16We're going to baste it in the miso for about two hours.

0:56:16 > 0:56:19You can leave it for up to 24, but two hours is best.

0:56:19 > 0:56:21This is what we're going to achieve, just to show people.

0:56:21 > 0:56:23We need to get this under the grill to cook,

0:56:23 > 0:56:25but we will show you how to get to this standard.

0:56:25 > 0:56:28It's been marinated. We can pop it under the grill now.

0:56:28 > 0:56:32Sea bream, quite an unusual fish for people to use, but fantastic.

0:56:32 > 0:56:34- Quite a meaty fish as well. - It's perfect for this.

0:56:34 > 0:56:36It's got enough flesh, it's got enough meat,

0:56:36 > 0:56:41to take on the marinade, so it's absolutely perfect for this.

0:56:41 > 0:56:45- Fire away.- We've got a sweet white miso here.

0:56:45 > 0:56:50- Otherwise known as Saikyo miso. - Explain to us how this is made.

0:56:50 > 0:56:52There's many different types.

0:56:52 > 0:56:55This is a soybean, so they soak the soybeans in water,

0:56:55 > 0:56:58they add salt and sugar, and they add a culture.

0:56:58 > 0:57:01A little bit like making blue cheese, there's a culture they add.

0:57:01 > 0:57:04- Then they allow it to ferment. - But there's a real art to it.

0:57:04 > 0:57:06- It's like wine making. It's like a speciality.- Definitely.

0:57:06 > 0:57:09Some can be as fresh as three months old

0:57:09 > 0:57:11and some can be as fresh as three to five years old.

0:57:11 > 0:57:14And then like a wine, you get a stronger oak...

0:57:14 > 0:57:16The darker it gets the stronger it gets.

0:57:16 > 0:57:18You get a more mature flavour.

0:57:18 > 0:57:20- OK. We've got that.- We're going to add a little bit of sugar.

0:57:20 > 0:57:22We're going to add a little bit of mirin.

0:57:22 > 0:57:24This is what the British palate likes.

0:57:24 > 0:57:26- They love that sweetness with it. - Yes, absolutely.

0:57:26 > 0:57:29We're just bringing all that in. A little bit of soy.

0:57:29 > 0:57:33You can use a low sodium or a diet soy. This is just light soy here.

0:57:33 > 0:57:35It's very salty.

0:57:35 > 0:57:37Yes, I'm going to add a little bit of sake now.

0:57:37 > 0:57:39- We can add a little bit more. - A little bit more.

0:57:39 > 0:57:43There's ladies at the table, we'll give them a little bit more sake.

0:57:43 > 0:57:48And we're going to incorporate all this together. Very, very easy.

0:57:48 > 0:57:51And the beauty of this, it's really versatile.

0:57:51 > 0:57:53We've got sea bream here...

0:57:53 > 0:57:56This dish is kind of a twist on a classic where you actually

0:57:56 > 0:57:59trained way back in the late '90s in a very famous restaurant, Nobu.

0:57:59 > 0:58:01Back in the day.

0:58:01 > 0:58:05- Their famous trademark dish is the blackened cod. - Yes, that was back in my youth.

0:58:05 > 0:58:09When you opened Roka, I presume you didn't want to put that on the menu.

0:58:09 > 0:58:11I made a conscious decision not to.

0:58:11 > 0:58:14That's how this dish came about because everybody

0:58:14 > 0:58:17judges a modern Japanese restaurant on black cod.

0:58:17 > 0:58:19So I knew before they even looked at my food they'd go,

0:58:19 > 0:58:21"Can I have one black cod? Da-da."

0:58:21 > 0:58:25For this reason I put this on. I didn't put black cod on the menu.

0:58:25 > 0:58:28Now I have black cod on and it's absolutely fine.

0:58:28 > 0:58:30Our black cod is actually unique to any other in London

0:58:30 > 0:58:33because it's done on the robata grill.

0:58:33 > 0:58:36Everybody else does their black cod in the oven.

0:58:36 > 0:58:40- We actually get that...- The robata grill is the charcoal grill...- Open charcoal grill.

0:58:40 > 0:58:43You get all that beautiful flame licked, flame grilled flavours.

0:58:43 > 0:58:45You are oiling this. Why are you oiling it?

0:58:45 > 0:58:47I've added just a touch of oil

0:58:47 > 0:58:50because essentially we're curing the fish.

0:58:50 > 0:58:52The curing process, it's a drying out process,

0:58:52 > 0:58:55it's the same thing as smoking or gravlax.

0:58:55 > 0:58:57Is this just olive oil you've put on there?

0:58:57 > 0:59:00You can use olive oil or veg oil. And we've just added a touch in there

0:59:00 > 0:59:02so when we cure it it doesn't dry out the fish.

0:59:02 > 0:59:05To a Western palate you don't want a dry piece of fish.

0:59:05 > 0:59:07So we're just going to pop that in there

0:59:07 > 0:59:10and I think there's another one in the fridge.

0:59:10 > 0:59:13I'll pop that in there. I'll swap that over. There we go.

0:59:13 > 0:59:16This has gone in for a couple of hours, something like that?

0:59:16 > 0:59:17About two hours is good.

0:59:17 > 0:59:21Then what I've got here, I've just taken the top and tail of a lemon

0:59:21 > 0:59:24and a little wedge and this is what I call the Yoshi-san technique.

0:59:24 > 0:59:28- Yoshi-san is what?- Yoshi-san has got a bit of a story behind it.

0:59:28 > 0:59:29Yoshi is my head chef at Roka.

0:59:29 > 0:59:32Because this is normally done on the robata,

0:59:32 > 0:59:35the robata naturally holds the fish in its shape.

0:59:35 > 0:59:37When I was test cooking this for the show

0:59:37 > 0:59:41I was doing it under the grill and found it kept slipping.

0:59:41 > 0:59:44Yoshi, in his pure Japanese way, came up to me, gave me a lemon,

0:59:44 > 0:59:48a couple of slices, and hooked it up for me without saying anything...

0:59:48 > 0:59:50- He was thinking something though.- Absolutely.

0:59:50 > 0:59:53He showed me that you can just simply add a little lemon

0:59:53 > 0:59:56- to stop it from sliding. - Why do we do this?

0:59:56 > 1:00:00It's to stop it from sliding down the skewer and hold its shape.

1:00:00 > 1:00:02And the reason we want to curve it all up is

1:00:02 > 1:00:05so we get nice caramelisation on these tips.

1:00:05 > 1:00:08The reason we want caramelisation is because it's a sweet white miso.

1:00:08 > 1:00:12and you need that little bit of blackened edge to balance the sweet.

1:00:12 > 1:00:15If you wanted a stronger flavour you'd put it in here for longer?

1:00:15 > 1:00:16Not so much stronger.

1:00:16 > 1:00:20- If you wanted a stronger flavour you'd adapt the miso.- OK.

1:00:20 > 1:00:23- Change that.- So you go like so. - It gives it that nice little ripple.

1:00:23 > 1:00:25Gives it that that nice little ripple, exactly.

1:00:25 > 1:00:28You can see that's what we started off with and that's

1:00:28 > 1:00:31what's gone under the grill. Could you barbecue this?

1:00:31 > 1:00:34Barbecue is the first choice.

1:00:34 > 1:00:36Absolutely the first choice, most definitely.

1:00:36 > 1:00:38We've got red onion, beans,

1:00:38 > 1:00:40we're going to make a little bit of a pickle.

1:00:40 > 1:00:41How long would you put...?

1:00:41 > 1:00:43That's been under, what, two or three minutes now?

1:00:43 > 1:00:45Two or three minutes.

1:00:45 > 1:00:47- Turn it over or not? Cook it all the way through?- No.

1:00:47 > 1:00:49In the barbecue you turn it over,

1:00:49 > 1:00:51but in this circumstance you just cook it...

1:00:51 > 1:00:53- A little bit longer. - Definitely, a little bit longer, yes.

1:00:53 > 1:00:56We want a nice caramelise... That's why we keep these nice...

1:00:56 > 1:00:58We're not trying to rub it nice and smooth.

1:00:58 > 1:01:00We want nice little "goollops" like that.

1:01:00 > 1:01:04- Is there such a word as "goollop"? Dollops.- There is now.

1:01:04 > 1:01:06Can we put that in the Oxford Dictionary?

1:01:06 > 1:01:10What I've just popped in there is some rice wine vinegar, just in here.

1:01:10 > 1:01:12Pickle, every country has their own pickle.

1:01:12 > 1:01:15I believe that the Indians started off with the first pickle.

1:01:15 > 1:01:19- It's about 5,000 years old, pickle.- Really? OK.

1:01:19 > 1:01:21I don't know how they found that out.

1:01:21 > 1:01:25- It's probably carved in stone somewhere.- Probably. The recipe.

1:01:25 > 1:01:29- Hammered into the stone. Bet you it works though.- Probably yes.

1:01:29 > 1:01:32What I've got is a little bit of green chilli

1:01:32 > 1:01:37- and we're just going to dissolve the sugar in the rice wine vinegar.- Yes.

1:01:37 > 1:01:40This isn't the same as an English version of a pickle

1:01:40 > 1:01:44which would be flour and what people are so used to with cauliflower...

1:01:44 > 1:01:48- No, this is just simple, plain... - A lighter pickle.- Absolutely.

1:01:48 > 1:01:49Simple and clean.

1:01:49 > 1:01:53- Just pop these... - Yes.- It might be getting ready soon.

1:01:55 > 1:01:59Marie, are you a big fan of these sort of Asian flavours?

1:01:59 > 1:02:03- What I did on MasterChef was a little bit similar.- Was it?- Yes.

1:02:03 > 1:02:06I love that kind of thing.

1:02:07 > 1:02:11What are we doing? Just warming this sugar, just dissolving it really?

1:02:11 > 1:02:15- Yes, just dissolving it. That's it. - OK. There you go.

1:02:15 > 1:02:20- And I've put in my beans. I'll chop your tomatoes up as well.- An onion.

1:02:20 > 1:02:23I'm just going to pop that in there now it's dissolved.

1:02:23 > 1:02:28- Give that a quick little stir.- Do you want a few more?- That's pretty good.

1:02:28 > 1:02:29Pop them in, why not?

1:02:29 > 1:02:30In there.

1:02:32 > 1:02:34The reason why we're doing this,

1:02:34 > 1:02:36it will actually change the colour of these.

1:02:36 > 1:02:40They will go beautiful, beautiful bright orange, lovely fresh colour.

1:02:40 > 1:02:44- So if we're going to do these, what, make them...?- A day in advance.

1:02:44 > 1:02:46A day in advance.

1:02:46 > 1:02:48- Straight in the fridge.- Here we go.

1:02:48 > 1:02:51It'll turn them a lovely pink colour.

1:02:51 > 1:02:55Look at that. Changes the colour really nicely.

1:02:55 > 1:02:59- Put that there.- Look at that fish. Look at that.

1:02:59 > 1:03:04- We are going to get that lovely colour on it as well.- Absolutely.

1:03:04 > 1:03:06We add just a fresh squeeze of lemon juice just over the top.

1:03:06 > 1:03:09What has that had? Straight under the grill like that,

1:03:09 > 1:03:12- four, five minutes, something like that?- Five minutes, yes.

1:03:12 > 1:03:14It depends on the thickness of your sea bream.

1:03:14 > 1:03:16That's quite a hot grill,

1:03:16 > 1:03:18but if you do it at home maybe a little bit longer.

1:03:18 > 1:03:19That's a roaring hot grill.

1:03:19 > 1:03:22Tomatoes in there. We're almost ready to dish up.

1:03:22 > 1:03:25- I'll just get the beans. - Give it a bit of a swirl.

1:03:26 > 1:03:28These little French beans.

1:03:28 > 1:03:31- All I've done is top and tail them, cut them in half.- Yes.

1:03:31 > 1:03:33Just give this a little stir.

1:03:33 > 1:03:36It should be a really colourful, fresh...

1:03:40 > 1:03:45That's the thing about your food. Very simple, fantastic flavours.

1:03:45 > 1:03:49- Vibrant summer salad.- Great flavours. - Lovely beans in there.

1:03:49 > 1:03:51Little bit of rock chives on the top.

1:03:51 > 1:03:54That's going to give it that fresh flavour.

1:03:54 > 1:03:56I think these are going to be the new trendy things.

1:03:56 > 1:03:59Supermarkets will pick on these, because chefs are coming in all over the place.

1:03:59 > 1:04:01Little baby pea shoots as well you can get.

1:04:01 > 1:04:05There's all sorts of wonderful little cresses you can get now.

1:04:06 > 1:04:11- Keep your hands... They're very hot these things.- Yes.

1:04:11 > 1:04:13Whoo!

1:04:13 > 1:04:15Spatula.

1:04:15 > 1:04:17- Turn that off?- Yeah.

1:04:18 > 1:04:20Just get a little bit of...

1:04:20 > 1:04:24If people don't want to use sea bream, I suppose they could use

1:04:24 > 1:04:26- salmon.- You could use... It is so versatile.

1:04:28 > 1:04:33- That... Last part of the exercise, like that.- Nick, you're a genius.

1:04:33 > 1:04:35Remind us what that is again.

1:04:35 > 1:04:38We've got sea bream in a sweet white miso

1:04:38 > 1:04:41with fresh red onion pickle, tomatoes and green beans.

1:04:41 > 1:04:43Try it for Sunday lunch tomorrow. Easy as that.

1:04:49 > 1:04:55Looks fabulous. Smells fabulous. Come on over here. Marie.

1:04:55 > 1:04:57- Fantastic. - You get to dive into this.

1:04:57 > 1:05:01And you don't have to get a bill at the end of it. There you go.

1:05:01 > 1:05:03Tell me what you think.

1:05:03 > 1:05:05Like you said, you could use a variety of fish. Salmon...

1:05:05 > 1:05:08- Salmon works really well. - Chicken I suppose?

1:05:08 > 1:05:12If you were to use chicken I would follow the same base

1:05:12 > 1:05:13and just use a barley miso.

1:05:13 > 1:05:16A barley miso has got that little bit more fruity flavour.

1:05:16 > 1:05:19It's a little bit fresher, a bit like the grain of the barley.

1:05:19 > 1:05:20What do you think?

1:05:20 > 1:05:25MARIE AND NIC SPEAK JAPANESE

1:05:25 > 1:05:26Whatever(!)

1:05:26 > 1:05:30What was that? What was that? Were you chatting each other up?

1:05:30 > 1:05:34In Japanese, I just said it was absolutely delicious.

1:05:34 > 1:05:35And he said, thank you.

1:05:35 > 1:05:41There you go. I didn't do Japanese in school in Yorkshire, so...

1:05:41 > 1:05:45- What do you think about that, girls? - Lovely.- All right.

1:05:45 > 1:05:50- Gorgeous. Lovely.- Yes. - Gorgeous, lovely, superb.

1:05:50 > 1:05:52THEY TALK OVER EACH OTHER

1:05:57 > 1:05:59Come back and visit any time you like, Nic.

1:05:59 > 1:06:02If you haven't got any sea bream for that recipe, try any white

1:06:02 > 1:06:05meaty fish. That will do nicely.

1:06:05 > 1:06:07Gennaro Contaldo was at the top of our leaderboard,

1:06:07 > 1:06:10but when John Torode met newcomer Bryn Williams

1:06:10 > 1:06:12both wanted to knock him off his perch.

1:06:12 > 1:06:14Let's find out if either of them did it.

1:06:14 > 1:06:16It's now time for my favourite part of the show

1:06:16 > 1:06:19where we see two chefs panic because they've never made omelettes

1:06:19 > 1:06:22in about 15 years, they always get somebody else to do it.

1:06:22 > 1:06:25It's our omelette challenge. Top of our leaderboard we've got Genaro here.

1:06:25 > 1:06:28- Where were you the last time you were here,?- I'm down there.

1:06:28 > 1:06:31There you go. One minute dead. Do you think you can beat that?

1:06:31 > 1:06:36- Hopefully I'll make one minute alive, not dead.- Bryn?

1:06:36 > 1:06:39- I've got to beat somebody from the Great British Menu. Angela.- Angela?

1:06:39 > 1:06:46- Yes.- Angela. Chris Galvin. Your boss.- Your boss. Yes. What is he on?

1:06:46 > 1:06:4944 seconds. A little birdie told me you were practising last night.

1:06:49 > 1:06:52- Is that right?- I did it once with my sous-chef last night.

1:06:52 > 1:06:55- What?! That's not fair. - I only did one. Come on.

1:06:55 > 1:06:58It's not fair. Anyway. It's a three-egg standard omelette.

1:06:58 > 1:07:01You can use butter, cheese, milk, cream, whatever you want.

1:07:01 > 1:07:04It must be a seasoned three-egg omelette, folded.

1:07:04 > 1:07:06The clock starts when I say.

1:07:06 > 1:07:09It stops when the omelette hits the plate. Are you ready?

1:07:09 > 1:07:12And I don't want scrambled egg otherwise you'll get disqualified.

1:07:12 > 1:07:13JOHN MIMICS JAMES

1:07:13 > 1:07:15Three, two, one, go.

1:07:16 > 1:07:18And they're off. I love this.

1:07:18 > 1:07:20Yes, I like a bit of protein,

1:07:20 > 1:07:22- the shell and all that sort of stuff.- Ssh!

1:07:22 > 1:07:26The pan is not even on the heat. It's a different way of making it.

1:07:26 > 1:07:28Come on, come on, come on.

1:07:28 > 1:07:30It should be in the pan by now.

1:07:30 > 1:07:33Get it in there. A different way.

1:07:33 > 1:07:35One's got cream in it.

1:07:35 > 1:07:37Different methods of making it.

1:07:37 > 1:07:42Remember, it's got to be a folded omelette and cooked in the middle.

1:07:42 > 1:07:44- All right?- Not too hard, though.

1:07:44 > 1:07:47Not too hard. I don't want it rock hard, it bounces off the floor.

1:07:47 > 1:07:50There you go. Right, folded omelette as quick as...

1:07:50 > 1:07:51- That's scrambled egg.- Shh!

1:07:51 > 1:07:54- That is scrambled egg.- It's not, it's not, it's not.- Scrambled egg.

1:07:54 > 1:07:57- You did MasterChef. If I did that on MasterChef...- You tell him.

1:07:57 > 1:07:59Scrambled egg.

1:07:59 > 1:08:03- Ssh!- Watch. Watch.- Come on, boys.

1:08:04 > 1:08:07It'll be Strictly Come Dancing on next. Hurry up. Come on.

1:08:07 > 1:08:08GONG

1:08:08 > 1:08:11- Look at that. Clock stops there. - GONG

1:08:11 > 1:08:13And there. Not bad. Shortly behind.

1:08:13 > 1:08:16- Mine's scrambled egg. I admit mine's scrambled egg.- Yeah.

1:08:18 > 1:08:20LAUGHTER

1:08:20 > 1:08:22I dare you to eat it, James. Go on.

1:08:22 > 1:08:26You can tell he owns a meat-eating restaurant. Look at this.

1:08:26 > 1:08:30Do you know what? I'm not going to even attempt to taste that.

1:08:30 > 1:08:32- MIMICS JAMES: "I'm not going to taste it."- Hopeless.

1:08:34 > 1:08:37They may produce good wine, but anyway...

1:08:37 > 1:08:41- That's a poor effort that.- It's a useless effort. Look at that.

1:08:41 > 1:08:44It's still clucking round the farmyard. Look at it.

1:08:44 > 1:08:48- Bryn, it's delicious. Mine is delicious.- John...

1:08:48 > 1:08:50No!

1:08:50 > 1:08:51No!

1:08:51 > 1:08:55- Bryn, how do you think you've done? - About a minute.

1:08:55 > 1:08:56One minute and 12 seconds.

1:09:01 > 1:09:02Do you think you beat Angela?

1:09:03 > 1:09:05I hope I have.

1:09:05 > 1:09:10- Come on. Put me above her. Come on. - Do you think you beat Chris?- No.

1:09:10 > 1:09:12In the middle, in between Angela and Chris.

1:09:12 > 1:09:14- No, you were right down here. - You're joking.

1:09:14 > 1:09:17You just pipped Angela by one second.

1:09:17 > 1:09:22- That's made my day.- 57 seconds dead. - That's 2-0 to Bryn, I think.

1:09:22 > 1:09:26Fantastic. Well done, guys. Well done. Keep practising, John.

1:09:30 > 1:09:33Well done, Bryn. You beat Angela, just.

1:09:33 > 1:09:35When you hear that James Tanner posed for a calendar

1:09:35 > 1:09:38you just hope that he kept this chef's whites on.

1:09:38 > 1:09:40If you're of a nervous disposition turn away now.

1:09:40 > 1:09:43It's Devon's answer to Alan Sugar.

1:09:43 > 1:09:46- It's Mr James Tanner.- You're fired!

1:09:46 > 1:09:49You should be for this. Check this out.

1:09:49 > 1:09:52Ah! Yes.

1:09:52 > 1:09:56Tell me what... You didn't realise we were going to play this.

1:09:56 > 1:09:59- Tell me what that is all about. - It's a charity naked calendar.

1:09:59 > 1:10:02That dodgy guy in the background is my brother.

1:10:02 > 1:10:03It's for prostate cancer.

1:10:03 > 1:10:07- And the charity is aptly named? - It's the Chestnut Appeal.

1:10:07 > 1:10:1012 chefs, obviously 12 months of the year, they got me

1:10:10 > 1:10:14and Chris, my bro, roped in and we're in the kitchen and we got naked.

1:10:14 > 1:10:17I can see Robbie Williams with a tattoo like this.

1:10:17 > 1:10:23Why are you doing this now? This is our point people are saying, "Oh..."

1:10:23 > 1:10:24It's like spot the difference.

1:10:24 > 1:10:27There's more hair on that chicken than there is on that.

1:10:27 > 1:10:30- Shall I let you into a secret? - Don't, please don't.

1:10:30 > 1:10:33- I'm going to tell you really quickly. - Cook. Do it while we're cooking.

1:10:33 > 1:10:36OK, right, we're going to do Thai chicken.

1:10:36 > 1:10:39- I'll tell you my secret in a moment. - We're doing Thai chicken.

1:10:39 > 1:10:41Beautiful free-range chicken with five ingredients

1:10:41 > 1:10:43for the base of the chicken.

1:10:43 > 1:10:45- I'm going to do this. - Cream coconut, bash it up.

1:10:45 > 1:10:48I'm going to in the meantime do some limes.

1:10:48 > 1:10:51So obviously, charity calendar, close to my heart

1:10:51 > 1:10:54and my family's heart with my grandad and stuff - prostate cancer.

1:10:54 > 1:10:57Very important for guys as well. It should be checked.

1:10:57 > 1:11:00Something that I've never done before in my life.

1:11:00 > 1:11:04- You're not going to show us how to check it are you?- No.- All right.

1:11:04 > 1:11:09- I was...- I was getting worried there. - But I was... I was a bit...

1:11:09 > 1:11:12I didn't know what to expect about getting naked

1:11:12 > 1:11:14especially in the kitchen at work.

1:11:14 > 1:11:16I was in the shower in the morning

1:11:16 > 1:11:20- and I thought, I'll make myself look good, have a shave.- Have a shave?!

1:11:20 > 1:11:24- You shaved all over?- I was like that and I went, boy band moment.

1:11:24 > 1:11:27I did my nips.

1:11:29 > 1:11:33- You did your nips. - You know. I need a knife.

1:11:35 > 1:11:36You need a taxi.

1:11:36 > 1:11:38Is it sore if I do that?

1:11:39 > 1:11:42- Watch my poppy.- Right.

1:11:42 > 1:11:43- Chilli's gone in.- Chilli,

1:11:43 > 1:11:46we've got the chopped-up coconut, some lime juice in here,

1:11:46 > 1:11:49some lime zest in here. And the idea is we are going to make a paste.

1:11:49 > 1:11:52Can you do that and add the rest of this lime, please?

1:11:52 > 1:11:54- Yes, I'll throw the lime in. - Thank you.

1:11:54 > 1:11:57Now let's talk about chicken. This is a free-range chicken.

1:11:57 > 1:11:59I recommend that. Or if not, at least a farm assured.

1:11:59 > 1:12:03All you do is make sure you open up the legs, get your fingers in,

1:12:03 > 1:12:07and I'm going to turn this round after I get this started

1:12:07 > 1:12:10and all we do is we are going to open it up across the top of the crown.

1:12:10 > 1:12:13When I say the crown, that's the two breasts of the meat.

1:12:13 > 1:12:16We're creating a pocket, so I go like this.

1:12:18 > 1:12:21Like so. As you can see, there you have it.

1:12:21 > 1:12:24That's going to be our little flavour pocket.

1:12:24 > 1:12:26The legs have a lot of flavour in chicken

1:12:26 > 1:12:29so I'm going to make a couple of score marks on the thighs.

1:12:31 > 1:12:37Both sides. OK, get that out of the way. How are we looking?

1:12:37 > 1:12:39- We are looking good. - A bit of coriander?

1:12:39 > 1:12:41- Have you got coriander in there? - It's in there, Chef.

1:12:41 > 1:12:44So you've used the stalks because it's got fantastic flavour.

1:12:44 > 1:12:45I'm going to get a spoon.

1:12:45 > 1:12:48- That's looking great. That's looking great.- Looking good.

1:12:48 > 1:12:52Cool. Brilliant stuff. In the meantime can you get on with...?

1:12:52 > 1:12:54- There you go.- Calm down.

1:12:54 > 1:12:57- Next.- Get on with doing a bit of garlic for me.- Garlic.

1:12:57 > 1:12:59- It's on the way.- Now watch.

1:12:59 > 1:13:01Here's our little pocket.

1:13:01 > 1:13:03And you just add this...

1:13:03 > 1:13:08and you give it a little... Oh, yeah, you know what I mean?

1:13:08 > 1:13:09LAUGHTER

1:13:09 > 1:13:13- Smooth.- I don't know what you mean, but anyway.- Feel it, feel it.

1:13:13 > 1:13:15Look at that. Love it. But that's flavour

1:13:15 > 1:13:17and it's going to cook through the breast.

1:13:17 > 1:13:19It will help keep it moist.

1:13:19 > 1:13:23In the legs, in the leg department give it a little stuff like this,

1:13:23 > 1:13:25a little pat on the bits that you've scored.

1:13:25 > 1:13:29The idea is you're putting the stuffing inside the skin.

1:13:29 > 1:13:32Yes, and as it cooks, the flavour will come through.

1:13:32 > 1:13:34In the meantime get myself a baking tray.

1:13:34 > 1:13:36I've got one remaining lime left.

1:13:36 > 1:13:38I'm going to create what we call a trivet

1:13:38 > 1:13:40and it's nothing rocket science.

1:13:40 > 1:13:43It's just a little resting platform for the bird to sit on.

1:13:43 > 1:13:46The idea is any juices that come out of this

1:13:46 > 1:13:49mixes with the lime juice and as you baste it

1:13:49 > 1:13:51in the second part of the cookery

1:13:51 > 1:13:54it just adds a nice little limey zing to it.

1:13:54 > 1:13:56I know there's lime in there, but you really want to get

1:13:56 > 1:13:59that coriander and lime and chilli thing going on.

1:13:59 > 1:14:02- Elaine is looking well impressed with this.- I'm taking it all in.

1:14:02 > 1:14:03Right, OK.

1:14:03 > 1:14:08- A bit of oil over the top. Thank you, James.- Move that to one side.

1:14:08 > 1:14:11- Yes, thank you.- There you go. - Now, a bit of tinfoil.

1:14:11 > 1:14:15And then after this, James has taken away the board

1:14:15 > 1:14:17and the knife that I used with the raw meat

1:14:17 > 1:14:19because I'm going to wash my hands straight away after this.

1:14:19 > 1:14:22James, you are going to bang that into the oven, yeah?

1:14:22 > 1:14:25Yeah, I've done everything else, I might as well do that.

1:14:25 > 1:14:28OK, a bit of oil in the pan.

1:14:28 > 1:14:31- The whole idea of this is, this is from your new book.- Yes, it is.

1:14:31 > 1:14:34My book is all based on five ingredients.

1:14:34 > 1:14:38Either as whole meals or, if not, as the main bit

1:14:38 > 1:14:40for a meal that you add an accompaniment to.

1:14:40 > 1:14:42- But it's your first solo book? - It is.

1:14:42 > 1:14:45100 recipes, a year in the making, it's been out for a month.

1:14:45 > 1:14:48I'm really proud of it, it was a lot of work.

1:14:48 > 1:14:51And a big mixture of different cuisines.

1:14:51 > 1:14:53- Books are a huge amount of work. - Massive.

1:14:53 > 1:14:58Over here, this is what I'm serving my five ingredients with.

1:14:58 > 1:15:00With the chicken, this is garlic.

1:15:00 > 1:15:03If you notice, I don't want the pan ridiculously hot.

1:15:03 > 1:15:06I want to bring it up, and to that we are going to add a bit of sugar.

1:15:06 > 1:15:09You might think, why am I putting garlic with sugar.

1:15:09 > 1:15:12Garlic, if you put it in raw, it would taint.

1:15:12 > 1:15:14Keep sending our wooden spoons in.

1:15:14 > 1:15:17I knew you'd go for that one.

1:15:17 > 1:15:19- Who's this one from? - The Big Stirrer.

1:15:19 > 1:15:21This week, it's from Maz Weller.

1:15:21 > 1:15:25- Of Gillingham.- Up the Gills.

1:15:26 > 1:15:29We're just going to cook it out, so the sugar dissolves.

1:15:29 > 1:15:33Grab the pak choi, Chinese cabbage, if you want...

1:15:33 > 1:15:36You could use normal cabbage for this if you want to do it in chunks.

1:15:36 > 1:15:39Pass me the stock, please. And also, James...

1:15:39 > 1:15:41- Thank you.- There you go.

1:15:43 > 1:15:46- Yes, that's cool.- A bit of fish sauce. James, can you do me...

1:15:46 > 1:15:48A cheffy term here. Ready?

1:15:48 > 1:15:51Could you do me a cartouche, please?

1:15:51 > 1:15:54- Oh.- This is my seasoning.

1:15:54 > 1:15:57Elaine, it's a round bit of paper, love, it's nothing to be...

1:15:57 > 1:15:59I just thought it sounded posh.

1:15:59 > 1:16:03A cartouche is the Plymouth equivalent to a lid.

1:16:03 > 1:16:06It's that. Do you want a hole in the middle of it?

1:16:06 > 1:16:09- That's the traditional way of doing it.- Why not?

1:16:09 > 1:16:11Seeing as you're on a roll.

1:16:11 > 1:16:13- On the top.- A cartouche. - This cooks in seconds.

1:16:13 > 1:16:16You want firmness, you want bite, normally you think,

1:16:16 > 1:16:18why are you covering stuff with green veg?

1:16:18 > 1:16:22But we're just going to cook it very quickly. I've done it.

1:16:22 > 1:16:24Fish sauce, that is. That's lovely seasoning.

1:16:24 > 1:16:26The saltiness, all that thing.

1:16:26 > 1:16:28Over here a pan of simmering water.

1:16:28 > 1:16:30Some pre-done egg noodles.

1:16:30 > 1:16:33What's the difference between that and putting a lid on it?

1:16:33 > 1:16:36- The difference between that and putting a lid on it?- Yes.

1:16:36 > 1:16:39Basically, I don't want it to stew and really lose that colour,

1:16:39 > 1:16:41so you've got some air around outside

1:16:41 > 1:16:43and you put this wonderful hole in the middle.

1:16:43 > 1:16:45- Thanks for that. - That's all right.

1:16:45 > 1:16:50- OK, here we go. Noodles, I'm just putting the heat back into them.- Yes.

1:16:50 > 1:16:51Give them a little swizzle.

1:16:51 > 1:16:54Then we're going to drain them off.

1:16:56 > 1:16:57Like so.

1:16:59 > 1:17:00I'm going to grab this pan.

1:17:00 > 1:17:04I've got some chopped spring onion,

1:17:04 > 1:17:06- chopped coriander...- Oh!

1:17:06 > 1:17:08..sesame seeds.

1:17:08 > 1:17:11- Did you hear that?- Heaven. - Do you like that?

1:17:11 > 1:17:13Calm that down. I don't want that.

1:17:13 > 1:17:18- Sesame oil, this is.- That would be six ingredients if he did that.

1:17:19 > 1:17:21Now, we're getting to that point,

1:17:21 > 1:17:24I'm just going to give this a good mix-up. Tidy up a bit.

1:17:24 > 1:17:28We'll be getting to Football Focus if you don't hurry up.

1:17:28 > 1:17:31Obviously at home, use a pair of tongs or just pour it in.

1:17:31 > 1:17:34I've got asbestos fingers because I cook.

1:17:34 > 1:17:38- We just grab that, a bit more of the greenery on there as well.- Chicken.

1:17:40 > 1:17:43Thank you, Chef. OK, clean knife, clean board.

1:17:43 > 1:17:45Check out that chicken. that's what I'm talking about.

1:17:45 > 1:17:46Looks very good. Tasty.

1:17:46 > 1:17:48I'm just going to cut a bit of this off.

1:17:48 > 1:17:51James, will you put one of them on the bottom?

1:17:51 > 1:17:53And some of the juice, please, James.

1:17:53 > 1:17:55That would be fantastic.

1:17:55 > 1:17:59This is wonderfully moist as well, because it's been cooked through.

1:17:59 > 1:18:02- It only takes about an hour.- Whoa!

1:18:02 > 1:18:05Carry on, don't worry. It's fine.

1:18:08 > 1:18:11It wouldn't happen with a lid, would it?

1:18:14 > 1:18:18- Don't worry, nobody noticed, James, it's fine.- Anyway, moving on...

1:18:19 > 1:18:23So with the chicken, get the stuffing over the top.

1:18:23 > 1:18:25On the top?

1:18:25 > 1:18:28Yes, one on top, some of the juice from it as well, please.

1:18:28 > 1:18:30That's the stuffing I'm just scraping on.

1:18:30 > 1:18:33I've got some additional coriander here.

1:18:33 > 1:18:36- A little sprinkling over the top. - Remind us what that is again.

1:18:36 > 1:18:38That's my Thai-style chicken.

1:18:38 > 1:18:41Coriander in there and chilli and everything else with some

1:18:41 > 1:18:45sesame noodles, garlic and pak choi, oh yes!

1:18:45 > 1:18:47Without the cartouche, if you're doing it at home.

1:18:47 > 1:18:49Check that out.

1:18:53 > 1:18:56There you go. Dive in.

1:18:56 > 1:18:58- Have a seat over there.- Thank you.

1:18:58 > 1:19:00Look at this!

1:19:00 > 1:19:03Does that look like heaven, or what?

1:19:03 > 1:19:05What, that picture, or that?

1:19:05 > 1:19:08I was going to say, if that looks like heaven, Elaine,

1:19:08 > 1:19:10you need to get out more, love.

1:19:10 > 1:19:12This looks like heaven to me.

1:19:12 > 1:19:15That's good. You like all those oriental flavours.

1:19:15 > 1:19:17Pheasant would be great with that.

1:19:17 > 1:19:20Pheasant would be wonderful, guinea fowl would work with it.

1:19:20 > 1:19:22And tweak it, play around with the recipe,

1:19:22 > 1:19:23that's the whole idea of cooking.

1:19:27 > 1:19:30Remember, if you're cooking that recipe, don't set fire

1:19:30 > 1:19:34to your cartouche, which is basically just a bit of greaseproof.

1:19:34 > 1:19:37When EastEnder Jo Joyner faced her food heaven or food hell,

1:19:37 > 1:19:40she wanted a forerib of beef all to herself.

1:19:40 > 1:19:44But she could be facing a bowl of rice pudding full of milk and cream.

1:19:44 > 1:19:47She wasn't keen on that, but Matt Tebbutt was ready to cook either.

1:19:47 > 1:19:49Which one did she get? Let's find out.

1:19:49 > 1:19:51Right, it's time to find out

1:19:51 > 1:19:54whether Jo will be facing either food heaven or food hell.

1:19:54 > 1:19:56Everyone in the studio has made their minds up, so, Jo,

1:19:56 > 1:19:59just to remind you, your idea of food heaven is this here.

1:19:59 > 1:20:01A big piece of beef.

1:20:01 > 1:20:03- Look at the size of that. - I love it all.

1:20:03 > 1:20:06I love coriander, mushrooms, cheese, all of it.

1:20:06 > 1:20:09- That's enough for a village. - Or just me.

1:20:09 > 1:20:11Or just you, big meat eater.

1:20:11 > 1:20:14So that's your heaven, and your hell is just over there.

1:20:14 > 1:20:17Lots of milky, creamy stuff. Lots of rice, don't like that either.

1:20:17 > 1:20:21- Can't be doing with that, boring. - Plums.- Plums - plums are plums.

1:20:21 > 1:20:23So, rice pudding or the cote de boeuf.

1:20:23 > 1:20:25- What do you think?- No contest.

1:20:25 > 1:20:30I'm thinking positive and I think who would give this up?

1:20:30 > 1:20:34- Mushrooms, cheese.- Well, the callers have gone 2-1 to heaven.

1:20:34 > 1:20:38- So that's quite good.- Which is great. - Ken, however, voted for hell.

1:20:38 > 1:20:41That was predictable, this is a heart attack on a plate.

1:20:41 > 1:20:44Overall, everyone has gone for heaven. Hurrah!

1:20:44 > 1:20:48So my little bit of cajoling helped. Boys, get rid of that.

1:20:48 > 1:20:52- Get rid of this.- Right, so here we are. Big cote de boeuf.

1:20:52 > 1:20:56We need a little butter made out of this lovely Cheshire cheese.

1:20:56 > 1:20:59It's blue Cheshire cheese. Have you seen this before?

1:20:59 > 1:21:02- Can I try a bit?- Of course you can.

1:21:02 > 1:21:06- If you just cut a little bit off. - Of course.

1:21:06 > 1:21:08You are the guest, you can have whatever you want.

1:21:08 > 1:21:09I'm already eating.

1:21:09 > 1:21:13That's the blue Cheshire and it's got a mild blue taste.

1:21:13 > 1:21:16- Do you want these herbs chopped? - Yes, please, mate.

1:21:16 > 1:21:19- I need the chives done and the parsley.- OK.

1:21:19 > 1:21:24- Oh!- Good?- Heaven.- Cheshire blue, made by a guy called Joseph Heller.

1:21:24 > 1:21:27- Lovely.- Very creamy.

1:21:27 > 1:21:30Really creamy and really quite mild.

1:21:30 > 1:21:35OK, so a big steak, so it needs a nice hot pan to start with.

1:21:35 > 1:21:40Into that, season it up very gently. Flatten it just a little bit.

1:21:40 > 1:21:44- Now, that would feed... - My family.- ..two.

1:21:44 > 1:21:46Maybe more.

1:21:46 > 1:21:49But two hungry people, I reckon.

1:21:50 > 1:21:53So, in the other pan, we're just going to seal that off

1:21:53 > 1:21:57and get a really nice crust on both sides, then bang it through the oven.

1:21:57 > 1:21:59- How do you eat it, pink?- Yeah.

1:21:59 > 1:22:03We bung that through the oven for about 15 minutes.

1:22:03 > 1:22:05While that's going on, in this pan here, I've got

1:22:05 > 1:22:09some diced potato which has been cooked already.

1:22:09 > 1:22:12And some lovely girolle mushrooms. Are you familiar with those?

1:22:12 > 1:22:13I am, yes.

1:22:13 > 1:22:16Beautiful in season, wild mushroom, at the moment.

1:22:16 > 1:22:19Got a slight apricoty smell when you scratch them.

1:22:19 > 1:22:23- That's how you tell what they are. - Do you want the chives in here?

1:22:23 > 1:22:26- Oh, you want chives.- I need the chives in there, please

1:22:26 > 1:22:30and I need you to save me some parsley for the mushrooms.

1:22:30 > 1:22:33Right, these guys are just going to make the butter.

1:22:33 > 1:22:36So it's equal quantities of cheese and butter,

1:22:36 > 1:22:42process it and then you can put it through a sieve if you like.

1:22:42 > 1:22:46- So it's a great dish if you're on a diet.- Yes, that's right.

1:22:46 > 1:22:49James would be proud of me. I've used his cucumbers.

1:22:49 > 1:22:52This is packed full of fat and butter and cheese.

1:22:52 > 1:22:55For me, trying to lose my baby weight, this is the ideal...

1:22:55 > 1:22:57- All right with that?- Yes.- Good.

1:22:57 > 1:23:00You've got to indulge yourself sometimes.

1:23:00 > 1:23:02Right, OK, let's get a good colour on that.

1:23:02 > 1:23:06We flip that over and you start to get a nice crust.

1:23:06 > 1:23:10So another couple of minutes on there, then we put it in the oven.

1:23:10 > 1:23:13Here, let's have a bit more oil.

1:23:13 > 1:23:18And start cooking off these potatoes and get a nice golden colour on them.

1:23:18 > 1:23:20They've only just been cooked through.

1:23:20 > 1:23:22So they are going to retain their texture.

1:23:22 > 1:23:25Which I overdo whenever I try and do this sort of thing,

1:23:25 > 1:23:28I always cook them for too long before I fry them.

1:23:28 > 1:23:31- And then I end up with mush. - Yeah, we don't want that.

1:23:31 > 1:23:35- Right, let's get that in. - That looks better than in rehearsal.

1:23:35 > 1:23:41That goes in a hot oven, about 180. Like everything cooks.

1:23:41 > 1:23:45OK, let's start getting some colour on those.

1:23:45 > 1:23:47How is the butter doing, guys?

1:23:47 > 1:23:51I can see the people at the Heart Association.

1:23:51 > 1:23:54- There's a petition going on, I think.- Yes, that's right.

1:23:54 > 1:23:57When we did this in rehearsal, the butter was shocking.

1:23:57 > 1:24:00But, boys, that looks much better.

1:24:00 > 1:24:03Lumpy cheese and what have you.

1:24:03 > 1:24:06Into here with the wild mushrooms.

1:24:06 > 1:24:12We'll just keep the little ones whole and break the big ones up in half.

1:24:12 > 1:24:14This is a great time of year for wild mushrooms.

1:24:14 > 1:24:16Girolles are really good at the moment.

1:24:16 > 1:24:18Ceps are really good at the moment.

1:24:18 > 1:24:22You can pick them yourself if you fancy a bit of danger.

1:24:22 > 1:24:25- If you don't, go with somebody who knows what they're doing.- Yes.

1:24:25 > 1:24:29- Or buy them from farmers' markets. - There you go, that's me.

1:24:29 > 1:24:32Ceps are fantastic. Do you use a lot of ceps at the moment?

1:24:32 > 1:24:36- You must pick ceps in Wales? - Yes, we've got them like this!

1:24:36 > 1:24:38They are beautiful. Absolutely beautiful.

1:24:38 > 1:24:42- Do you use those in Chinese cooking? - We eat everything.

1:24:43 > 1:24:46- If you can pick it, you'll eat it.- Yes.

1:24:46 > 1:24:50OK, we'll finish that off a little bit. Start seasoning up.

1:24:50 > 1:24:51You don't want to season it immediately

1:24:51 > 1:24:54because that will pull the water out of the mushrooms,

1:24:54 > 1:24:58then they'll start to sweat and you won't get that nice golden colour.

1:24:58 > 1:25:00I'll just turn that down a touch.

1:25:00 > 1:25:03And you don't want to wash them before you cook them either.

1:25:03 > 1:25:05Oh, right.

1:25:05 > 1:25:09No, you don't want to do that, just brush them or scrape off any dirt.

1:25:09 > 1:25:12- You'll always get, when you eat them...- I assume that's for that.

1:25:12 > 1:25:16Yes, it is. You'll always get a bit of crunch because they're wild.

1:25:16 > 1:25:20- That's nice.- Get over it. - That's part of it, rustic.- Exactly.

1:25:20 > 1:25:24Right, a bit of greenery in here.

1:25:24 > 1:25:26A little bit of chives.

1:25:26 > 1:25:28Beautiful.

1:25:28 > 1:25:31OK, that looks good. Right, how are we looking?

1:25:31 > 1:25:34- Is that my board? - That's your board, sir.- Fantastic.

1:25:34 > 1:25:40OK, when the meat comes out, let it rest for a good 15 to 20 minutes.

1:25:40 > 1:25:44Quite a long time to rest it,

1:25:44 > 1:25:47but if it goes a bit... just keep it somewhere warm.

1:25:47 > 1:25:50- Or just cover it loosely with foil. - Can we have a chilli?- No!

1:25:51 > 1:25:56And then let it rest and it creates this lovely juice.

1:25:56 > 1:25:57Oh, that's the best bit there.

1:25:57 > 1:26:02- Look at that. Right, let's get a big knife.- Amazing. Look, she's...

1:26:02 > 1:26:04Even Ken's mouth is watering.

1:26:06 > 1:26:08Oh, perfectly cooked, that is!

1:26:08 > 1:26:11- That's beautiful.- Gorgeous. - That's beautiful.

1:26:11 > 1:26:13My dad will be so jealous right now,

1:26:13 > 1:26:15he always gets the topside on a Sunday.

1:26:15 > 1:26:21- Fantastic.- My God.- OK, lovely big piece of meat.

1:26:21 > 1:26:22Like that.

1:26:22 > 1:26:26Let's have some of that beautiful butter. Could you pass me a spoon?

1:26:27 > 1:26:33Thank you very much. That lovely blue cheese and chive butter.

1:26:33 > 1:26:36- Some more fat.- A bit more fat!

1:26:36 > 1:26:39- I always think that's quite important.- It's flavour.

1:26:39 > 1:26:44And then spoon over some of these mushrooms, like this.

1:26:44 > 1:26:47- Now that, plonked in the middle of a table, wow!- Wow!

1:26:47 > 1:26:53- People will be very excited about that.- You mean you have to share it?

1:26:53 > 1:26:56Excited as long as they haven't got heart conditions.

1:26:56 > 1:27:02Right, some of these juices, just warm this up ever so slightly.

1:27:02 > 1:27:05There's no need when you've got a piece of meat that good

1:27:05 > 1:27:08to create any extra gravy or anything like that

1:27:08 > 1:27:10because it's just fantastic.

1:27:10 > 1:27:14A good... Don't waste any of that.

1:27:14 > 1:27:17And that's better than any gravy you'll ever make as well.

1:27:17 > 1:27:20- I can't wait to eat that.- Nor can I. - I've got the knife and fork ready.

1:27:20 > 1:27:24- You've got all the knives and forks, look at you.- They're all for me!

1:27:24 > 1:27:27Are you getting excited, Billy? Going back to work hungry?

1:27:27 > 1:27:31- There's my piece.- There you go, so, Jo, do you want to tuck into that?

1:27:31 > 1:27:35- I do want to tuck into it.- Let's get the wine. You tuck into that.

1:27:35 > 1:27:38Let me know what you think. Guys, can you bring those glasses?

1:27:38 > 1:27:41That would be brilliant. Right, let's tuck in.

1:27:41 > 1:27:44- How is it, Jo?- That looks really good.- It's very good.

1:27:44 > 1:27:47- Is that your idea of heaven? - It IS my idea of heaven!

1:27:53 > 1:27:56I'm reliably informed that she did share that beef in the end.

1:27:56 > 1:27:58That's all we've got time for on today's Best Bites.

1:27:58 > 1:28:01If you'd like to cook any of the delicious dishes

1:28:01 > 1:28:02you've seen on today's programme,

1:28:02 > 1:28:05you can find all the studio recipes on our website.

1:28:05 > 1:28:08Just log on to bbc.co.uk/recipes

1:28:08 > 1:28:11There are plenty of great ideas on there for you to choose from,

1:28:11 > 1:28:14so have a great rest of your weekend and I'll see you soon.

1:28:14 > 1:28:15Bye for now.