0:00:20 > 0:00:24Good morning, and welcome to Saturday Kitchen Best Bites.
0:00:24 > 0:00:27Now, we're not cooking live for you this morning, but instead we've got
0:00:27 > 0:00:30a selection of recipe highlights from the past year to show you.
0:00:30 > 0:00:31So coming up today...
0:00:31 > 0:00:34EastEnders and Strictly Come Dancing Star Jimi Mistry joined us
0:00:34 > 0:00:36back in January to talk food and dancing.
0:00:36 > 0:00:39Big box, small box, big box, small box.
0:00:39 > 0:00:41The chilli Mexican doughnuts
0:00:41 > 0:00:43I cook for him certainly spiced things up too.
0:00:43 > 0:00:45- It's going to be perfect. - Great stuff.
0:00:45 > 0:00:46Now talking of spice,
0:00:46 > 0:00:50top Indian chef Vivek Singh brought along his fantastic tandoor oven
0:00:50 > 0:00:54to help us celebrate our 200th show last November.
0:00:54 > 0:00:57He made tandoori pigeon with fresh naan bread,
0:00:57 > 0:01:00with just a little help from me and Mr Chris Evans.
0:01:00 > 0:01:03Bye-bye, bye-bye! LAUGHTER
0:01:03 > 0:01:07In May, we were treated to a masterclass in world class cooking
0:01:07 > 0:01:09from one of the greatest chefs in the world, Alain Roux.
0:01:09 > 0:01:11- Great to have you on the show. - Thank you.
0:01:11 > 0:01:15His warm timbales of scallop mousse with fresh herbs and asparagus
0:01:15 > 0:01:18made for a stunning debut.
0:01:18 > 0:01:20You are so waiting for me to pass it to you!
0:01:20 > 0:01:21I don't think it's going!
0:01:21 > 0:01:23And larger-than-life comedian Lenny Henry joined us
0:01:23 > 0:01:27earlier in the year, but did he get his food heaven or food hell?
0:01:27 > 0:01:29I had jerk lamb fillet
0:01:29 > 0:01:32with spicy butternut squash for Lenny's food heaven.
0:01:32 > 0:01:33but did he get his food hell,
0:01:33 > 0:01:36vermicelli-wrapped king prawns with lemon basil mayo, instead?
0:01:36 > 0:01:40I've no idea. I imagine they'd want to punish me and make me eat prawns.
0:01:40 > 0:01:43Find out at the end of the show.
0:01:43 > 0:01:46Now when it comes to Chinese food, there really is only one man
0:01:46 > 0:01:49we turn to for a lesson in wok cooking - Ken Hom.
0:01:49 > 0:01:53On his last visit, he made a crispy shrimp chicken with spicy Dandan noodles.
0:01:53 > 0:01:55And here it is again.
0:01:59 > 0:02:02Welcome back. Every time you're on, love the food.
0:02:02 > 0:02:05And this one in particular, cos you really do...
0:02:05 > 0:02:10- This is your one of your new dishes, is it?- Yes, from my new book.- Right.
0:02:10 > 0:02:12Go on, get that in, yeah. Which is your...
0:02:12 > 0:02:16- How many books have you done now? - This is my 30th, so...- 30 books?
0:02:16 > 0:02:19When did you start writing books? When was it?
0:02:19 > 0:02:21Um, in the late '70s.
0:02:21 > 0:02:23That's how long I've been around.
0:02:23 > 0:02:26And they're still selling by the masses. So what's the name of this dish, then?
0:02:26 > 0:02:29OK, this is crispy shrimp paste chicken,
0:02:29 > 0:02:30which is really unusual
0:02:30 > 0:02:34- and something I learned from a master chef in Hong Kong.- Right.
0:02:34 > 0:02:37And it's really brilliant, it's very, very Cantonese,
0:02:37 > 0:02:41and it uses this, like, sort of almost ghastly smelling thing,
0:02:41 > 0:02:46- which is fermented shrimp paste. - You're selling it already(!)- Yes!
0:02:46 > 0:02:48I know. People will say, "Why is he making it, then?"
0:02:48 > 0:02:52But it's like anchovy paste - it smells awful at the beginning,
0:02:52 > 0:02:55- but once you start to cook with it...- Yeah.- ..it is fantastic.
0:02:55 > 0:02:58- It becomes incredibly fragrant. - And how do they make it?
0:02:58 > 0:03:04You know, they smash prawns and they put salt in it.
0:03:04 > 0:03:06- Yeah.- And they put it in the sun and it ferments.
0:03:06 > 0:03:09And it has that real je ne sais quoi.
0:03:09 > 0:03:12But it'll kill all the mosquitoes and everything.
0:03:12 > 0:03:16- You don't want to be living next door to that factory, do you? - No. And what I'm doing is
0:03:16 > 0:03:19I'm putting some rice wine in here and smashing this up.
0:03:19 > 0:03:23- So this is a paste? - Tiny bit of soy sauce.- Yep.
0:03:23 > 0:03:27But not, sort of, any salt, because this is quite salty.
0:03:27 > 0:03:30And a bit of sugar.
0:03:30 > 0:03:34And a secret ingredient to this with shrimp paste is you take ginger,
0:03:34 > 0:03:36and you just put in a cloth,
0:03:36 > 0:03:40and then smash the living daylights out of it.
0:03:40 > 0:03:44- Yep.- Because what we want is...
0:03:46 > 0:03:49- You haven't peeled that? - No, you don't peel it.
0:03:49 > 0:03:53- TIM:- I think you've killed it.- Huh? - I think you killed it.
0:03:53 > 0:03:57- And you squeeze the juice out of it, like this.- Yep.
0:03:57 > 0:03:59- Now the chicken I'm cutting up... - Yes, will go into here.
0:03:59 > 0:04:03- Into portions that can fry, cos we're going to deep fat fry this. - Exactly.
0:04:03 > 0:04:06- Got the end of it. - And you squeeze this, like that.
0:04:06 > 0:04:11And you know, this whole dish will have a very moreish taste to it.
0:04:11 > 0:04:16- Right.- And Tim will love it. - Can't wait.- He can't wait!
0:04:17 > 0:04:19- Put that in there.- There you go.
0:04:19 > 0:04:22- Then you mix that up really, really well.- That goes in there.
0:04:22 > 0:04:26And then you let this marinate at least for half an hour.
0:04:26 > 0:04:28Now, the best way to do this...
0:04:28 > 0:04:32- If you could get me the one that's marinating.- I can do that, yep.
0:04:32 > 0:04:35..is to actually keep it overnight. It's even better.
0:04:35 > 0:04:38- OK, we'll put that one... - There you go, I'll swap you.
0:04:38 > 0:04:40This is what it looks like after a while.
0:04:40 > 0:04:46And what we're going to do is dust it with a little bit of, um...
0:04:46 > 0:04:50- potato starch.- Is this cornflour?
0:04:50 > 0:04:56- Potato starch, which is even better. - Tastes like starch, right?- Yes.
0:04:56 > 0:04:58And what you do is just dust this in.
0:04:58 > 0:05:01- You can chop that up, if you will. - I can do that.- Thank you.
0:05:01 > 0:05:03- Keep giving me jobs. - Yes. He's a young lad,
0:05:03 > 0:05:06- got to keep those hands busy. - Not so young any more, Ken!
0:05:06 > 0:05:08KEN LAUGHS
0:05:08 > 0:05:10There you go.
0:05:10 > 0:05:11There you go.
0:05:11 > 0:05:14Now, you've got a restaurant over there as well, in Bangkok?
0:05:14 > 0:05:16In Bangkok, yes.
0:05:16 > 0:05:19And if any of your viewers come and visit me,
0:05:19 > 0:05:21I would be delighted
0:05:21 > 0:05:25to give them a complimentary glass of wine or champagne.
0:05:27 > 0:05:30- Really(?) - Only if they mention your name!
0:05:30 > 0:05:34It's a long way to go for a free glass of wine, Ken!
0:05:34 > 0:05:37OK, now, we're going to get this very, very hot.
0:05:37 > 0:05:39And meanwhile, we're going to also do our...
0:05:39 > 0:05:42- I'll cut the noodles, yeah?- Right.
0:05:42 > 0:05:43What noodles are these?
0:05:43 > 0:05:47These are just thin fresh noodles, you can use dry noodles.
0:05:47 > 0:05:52- And this is a really popular dish, especially in Sichuan.- Right.
0:05:52 > 0:05:56- Just add a dash of sesame oil to that.- Yeah.- Now, you can chop that.
0:05:56 > 0:05:58OK. Now we're going to get this chicken on, are we?
0:05:58 > 0:06:00- Yes.- Get it frying away.
0:06:00 > 0:06:04- And what you want to do is just make sure it's really well dusted.- Yeah.
0:06:04 > 0:06:06Drop that in the hot oil.
0:06:06 > 0:06:09And the great thing about this is, we're going to do this twice.
0:06:09 > 0:06:11- Right.- It's going to be twice fried.
0:06:11 > 0:06:14A little bit like sometimes what you do with your chips, right?
0:06:14 > 0:06:18- Do you fry them twice? - Yeah, yeah.- Yes?
0:06:18 > 0:06:20Now what oil have you got there, cos a lot of people ask?
0:06:20 > 0:06:23Well, you know, the best oil to actually fry in
0:06:23 > 0:06:25is either vegetable or ground nut oil.
0:06:25 > 0:06:28- Right, OK.- I think, because it holds a very high temperature.
0:06:28 > 0:06:32- Yeah.- This'll be the best fried chicken,
0:06:32 > 0:06:34- I can tell you. - But the common mistake is,
0:06:34 > 0:06:37a lot of people use sesame oil to fry it. Completely ruins it.
0:06:37 > 0:06:39No, it's too strong. It's really too strong.
0:06:39 > 0:06:42I mean, remember, sesame oil is only used for flavouring,
0:06:42 > 0:06:44- not for cooking.- Yeah.
0:06:44 > 0:06:46OK, that's fantastic.
0:06:46 > 0:06:49- So we're going to cook that in two batches.- Yes.
0:06:49 > 0:06:50I'll lose that for you.
0:06:50 > 0:06:54Now I take it the noodles, particularly this time of year,
0:06:54 > 0:06:57- it's the longevity of life, isn't it?- Yes, Chinese New Year, longevity.
0:06:57 > 0:06:58You must always have noodles,
0:06:58 > 0:07:01my mother admonishes, and you must never cut them.
0:07:01 > 0:07:04Never, ever cut them, because if you cut them,
0:07:04 > 0:07:06you will cut your longevity.
0:07:06 > 0:07:10- So, we just want to just blanch the noodles like that.- Yeah.- OK, and...
0:07:10 > 0:07:12Er...
0:07:12 > 0:07:16And it's the Year Of The Rabbit, so what does that tell us?
0:07:16 > 0:07:19If you were born in the Year Of The Rabbit, you're going to be prosperous,
0:07:19 > 0:07:23- but if you aren't, forget it.- Right. - THEY LAUGH
0:07:23 > 0:07:25I'm trying to be funny!
0:07:25 > 0:07:27I'm trying to beat Tim at his own game.
0:07:27 > 0:07:30- But it doesn't work, I should stick to cooking.- Yeah.
0:07:30 > 0:07:37Now, we're going to use this lovely Sichuan preserve vegetable.
0:07:37 > 0:07:39- Yeah.- You can buy this in a tin or...
0:07:39 > 0:07:43- in a crock, and from a Chinese supermarket.- Are these pickled?
0:07:43 > 0:07:46They're pickle, and they're absolutely wonderful.
0:07:46 > 0:07:49They're from Sichuan. They're covered in, like, chilli,
0:07:49 > 0:07:52and they're really wonderful, and you have to chop.
0:07:52 > 0:07:55- Are these what you call mustard greens?- Yes,
0:07:55 > 0:07:58these are mustard green stems, actually.
0:07:58 > 0:08:01- They're the stems from the mustard green.- Right.- OK.
0:08:01 > 0:08:05And you want to just chop this really, really fine. Thank you.
0:08:05 > 0:08:08- I'm just going to drain those off for you.- OK.
0:08:08 > 0:08:11Just cooling off the noodles for a second, then we can drain them again.
0:08:11 > 0:08:14There we go.
0:08:14 > 0:08:16- Just cool those off.- OK.
0:08:16 > 0:08:18They're done.
0:08:18 > 0:08:21- Right, and the chicken? - OK. We're going to...
0:08:21 > 0:08:24You check on that, while I just do the sauce.
0:08:24 > 0:08:27So the idea is, we don't want to colour this too much.
0:08:27 > 0:08:29We're just on about cooking it, that's the key.
0:08:29 > 0:08:32Yes, you want to cook it through. That's what's really important.
0:08:32 > 0:08:35You want to add oil to the wok. It is really, really hot,
0:08:35 > 0:08:37and smoking like this.
0:08:37 > 0:08:42- And we can add lovely vegetables. - Do you want all this garlic?- Yes.
0:08:42 > 0:08:46- OK.- Throw that all in here.- Right.
0:08:46 > 0:08:49And what we have here is the rest of the seasoning for this.
0:08:49 > 0:08:51Oh, this looks good.
0:08:53 > 0:08:55- I tell you, if you had a takeaway... - Garlic in there?- Please.
0:08:55 > 0:08:57And the ginger?
0:08:57 > 0:09:01- TRISTAN: Can I have a question about the chicken?- Yes.
0:09:01 > 0:09:06The way you're cooking it like that with the starch, is that velveting?
0:09:06 > 0:09:09No, that's not velveting, this is just simply frying.
0:09:09 > 0:09:14Velveting is when you actually coat it with a little bit of egg white
0:09:14 > 0:09:19and cornflour and sesame oil and you put it in not hot oil, but warm oil.
0:09:19 > 0:09:24- Or water.- Yeah.- And it makes the chicken really interesting and...
0:09:24 > 0:09:27- Tender.- Velvety. You're right.- OK.
0:09:27 > 0:09:32- What ingredients have we got, then? - OK, I'll tell them one by one. This is rice wine.
0:09:33 > 0:09:35- This one?- Yes.
0:09:35 > 0:09:38You need a bit of sugar, because this is quite hot.
0:09:38 > 0:09:42- This one?- Yes. This is chilli bean sauce paste.
0:09:42 > 0:09:44Available from the Ken Hom range, which is coming out soon!
0:09:44 > 0:09:47- THEY LAUGH - You get a case for that,
0:09:47 > 0:09:49for saying that!
0:09:49 > 0:09:51- THEY LAUGH - OK.
0:09:51 > 0:09:53Just stir this around. And this is sesame paste,
0:09:53 > 0:09:57which actually tastes like peanut butter, has a very nutty flavour.
0:09:57 > 0:09:59- Now it's not tahini, is it?- No,
0:09:59 > 0:10:02it's not tahini, this is roasted, has a lot more flavour.
0:10:02 > 0:10:05- A little bit of soy sauce.- Right.
0:10:05 > 0:10:06OK, this is really...
0:10:06 > 0:10:11And you know, this is very typical Sichuan dish from western China.
0:10:11 > 0:10:14- Bit of stock?- Please. Thank you.
0:10:14 > 0:10:18- A little bit more.- This is chicken stock, yeah?- Yes.- OK.
0:10:18 > 0:10:20And then we'll add the noodles.
0:10:20 > 0:10:23And then I'll go pop the chicken back in.
0:10:23 > 0:10:27- You've got a minute left. - If I can just finish that...
0:10:27 > 0:10:31So the reason why it goes in a second time, the oil heats up and we get it nice and crisp now.
0:10:31 > 0:10:33Exactly, this is so crispy.
0:10:34 > 0:10:38And it is really fascinating, because the shrimp paste now
0:10:38 > 0:10:41has sort of dissolved and it's become so aromatic.
0:10:41 > 0:10:44- Yeah.- I mean, I love...
0:10:44 > 0:10:47Someone said they didn't expect the chicken to ever taste like this.
0:10:47 > 0:10:51And you say you got this from a chef over in...?
0:10:51 > 0:10:53A master chef in Hong Kong, who I work with.
0:10:53 > 0:10:55And, um...
0:10:55 > 0:10:58He gave me his secret ingredient, which was the shrimp paste,
0:10:58 > 0:11:01because I said it was so good
0:11:01 > 0:11:03every time I used to go in there. That's perfect.
0:11:03 > 0:11:07- OK, we can take that out.- I'll grab our chicken back again.- OK.
0:11:07 > 0:11:10When the noodles are done, they'll be nice and spicy.
0:11:10 > 0:11:13- I can see that's browned up nicely. - Yes. Perfect.
0:11:13 > 0:11:16- Yeah. We're nearly there, ready.- OK.
0:11:18 > 0:11:21- And this of course is one of your woks.- Yes, of course.
0:11:21 > 0:11:24Which amazes me how many you keep selling, because what is this?
0:11:24 > 0:11:26- I mean, it's global, this.- Yes.
0:11:26 > 0:11:29Whenever I'm in a shop and I wander in, wherever you are,
0:11:29 > 0:11:31you wander in, you've got one of your woks for sale.
0:11:31 > 0:11:35- How many have you sold worldwide? - Um, almost seven million.
0:11:35 > 0:11:37- Seven million?!- Yes, I know.
0:11:37 > 0:11:39- Wow.- It's pretty scary, isn't it?
0:11:39 > 0:11:43- A wok in every household.- You've got a long way to go, Tristan.
0:11:43 > 0:11:46- There you go.- OK, let's put the noodles...
0:11:46 > 0:11:49- OK. Well, he's young. - HE LAUGHS
0:11:49 > 0:11:51Oops.
0:11:52 > 0:11:54- OK.- Don't cut them!
0:11:55 > 0:11:58- OK, lovely. Pile that up. - Looks pretty good to me.
0:11:58 > 0:12:01That one's a Lambeth wok, that one!
0:12:01 > 0:12:03THEY LAUGH
0:12:03 > 0:12:05No wok jokes, please!
0:12:05 > 0:12:11- So remind us what that is again?- OK, this is crispy shrimp paste chicken.
0:12:11 > 0:12:14And this is spicy, what we call, Dandanmian.
0:12:14 > 0:12:17Which is Dandan noodles from Sichuan.
0:12:17 > 0:12:20And perfect for Chinese New Year, because that's fortune and longevity.
0:12:20 > 0:12:22The man's brilliant. Check that out.
0:12:28 > 0:12:31- There you go. Right, dive into this. - The moment of truth.
0:12:31 > 0:12:36- The moment of truth. Have a seat over here, Ken. Dive in.- Wonderful.
0:12:36 > 0:12:39- Shall I just take one and pass it on?- Might want a knife and fork.
0:12:39 > 0:12:42Yes, I was going to say. I was trying to be clever with the...
0:12:42 > 0:12:44And try it with the noodles as well.
0:12:44 > 0:12:46I'll have a little bit of that and a little bit of that.
0:12:46 > 0:12:49You've done it with chicken, but I suppose you could do it with rabbit or...
0:12:49 > 0:12:52Yes, you could do this with rabbit, yes. Absolutely.
0:12:52 > 0:12:56I'm not very good at, well, eating actually. Hang on.
0:12:56 > 0:12:57THEY LAUGH
0:12:57 > 0:13:00- We can't take you anywhere!- Ready?
0:13:02 > 0:13:04- Mmm. - LAUGHTER
0:13:04 > 0:13:06Just slurp it up!
0:13:07 > 0:13:10- Just nod if you're happy. - MUFFLED:- Very nice!
0:13:10 > 0:13:14There you go. Right, let's go back to Tonbridge in Kent, see what wine expert Olly Smith
0:13:14 > 0:13:17- has chosen to go with Ken's crispy chicken. Go on, dive in. - Oh, delicious!
0:13:29 > 0:13:31With Ken's crispy shrimp paste chicken,
0:13:31 > 0:13:36I'm after a mildly aromatic white wine to work with the exotic ingredients in the dish.
0:13:36 > 0:13:38Such as this, a Pinot Gris from Alsace.
0:13:38 > 0:13:41But I think it's important that the wine doesn't swamp
0:13:41 > 0:13:43the subtle ingredients here.
0:13:43 > 0:13:45We want all of those flavours to flourish.
0:13:45 > 0:13:48So I'm choosing the rather sensational
0:13:48 > 0:13:50Zalze Bush Wine Chenin Blanc.
0:13:50 > 0:13:52It's my new best friend.
0:13:52 > 0:13:55Chenin Blanc started out
0:13:55 > 0:13:56in France's Loire Valley,
0:13:56 > 0:13:59where it makes everything from very dry white wines
0:13:59 > 0:14:01through to fizz, even sweet wines.
0:14:01 > 0:14:02It's a bit of a chameleon.
0:14:02 > 0:14:06But it's in South Africa where I think it's really starting to motor.
0:14:06 > 0:14:09If you're after a white wine to match with mild, spicy dishes,
0:14:09 > 0:14:10look no further.
0:14:10 > 0:14:13HE SNIFFS Ah! Tropic quality!
0:14:15 > 0:14:18Ah. That tastes brilliant.
0:14:18 > 0:14:21It's somewhere between a Golden Delicious and a pineapple.
0:14:21 > 0:14:23If only it was part of my five-a-day.
0:14:23 > 0:14:26It's got great concentration. And that's what you want
0:14:26 > 0:14:29when you're matching a wine with some spice in a dish.
0:14:29 > 0:14:32Think about the bright heat of the ginger in Ken's recipe.
0:14:32 > 0:14:34But you've also got a fruity quality here.
0:14:34 > 0:14:36That's going to pick up on the natural use of sugar,
0:14:36 > 0:14:38the sweetness in the dish.
0:14:38 > 0:14:42And of course, there's that tang of the shrimp and the salty soy sauce.
0:14:42 > 0:14:44This wine has some freshness.
0:14:44 > 0:14:47In fact, Chenin Blanc is famous for it, and that's exactly what you need.
0:14:47 > 0:14:52Finally, the Dandan noodles, that oomph of the chilli bean sauce.
0:14:52 > 0:14:54Chenin Blanc is ready to rumble.
0:14:54 > 0:14:58Ken, you're the man. Cheers!
0:15:00 > 0:15:01Ah!
0:15:01 > 0:15:05He certainly is, and a big wine buff as well.
0:15:05 > 0:15:09- This goes perfect with that.- Yeah. - Now, he's hit it really on the spot.
0:15:09 > 0:15:13- What do you reckon, Tristan? - I think it's delicious, and I finally worked out
0:15:13 > 0:15:14how to use chopsticks.
0:15:14 > 0:15:16THEY LAUGH
0:15:16 > 0:15:19- That brings you bad luck though, doesn't it?- Yes.
0:15:19 > 0:15:20Oh, God.
0:15:25 > 0:15:28And Ken, of course, will be back live in the studio
0:15:28 > 0:15:30later on this year with another great recipe.
0:15:30 > 0:15:32Coming up, you can see how Rick Stein inspired me
0:15:32 > 0:15:36to cook chilli chocolate churros for actor Jimi Mistry.
0:15:36 > 0:15:39But first, here's a Far Eastern food postcard from the man himself,
0:15:39 > 0:15:43Rick, all the way from Bangkok. Take it away, chef.
0:15:49 > 0:15:52I'm in Bangkok, a place well-known by lots of people these days,
0:15:52 > 0:15:55as it's one of the main hubs in the Far East.
0:15:55 > 0:15:57And it's a place not unfamiliar to me.
0:15:57 > 0:16:02I met up with Christopher Cheung, a real passionate foodie.
0:16:02 > 0:16:05Christopher, just sum up what is so special about Thai food.
0:16:05 > 0:16:08What makes it so wonderful?
0:16:08 > 0:16:12Everything. It's the flavours that go into your mouth when you eat it.
0:16:12 > 0:16:16It's sour, it's sweet, it's spicy.
0:16:17 > 0:16:20You know, when you eat it, you have that tingling feeling.
0:16:20 > 0:16:23It all comes in different preparations, the kind of spices
0:16:23 > 0:16:26and herbs that they use when they cook it is just amazing.
0:16:26 > 0:16:30So you never get fed up with Thai food, really,
0:16:30 > 0:16:33because everywhere you go, you get different flavours.
0:16:33 > 0:16:35It's true what he says.
0:16:35 > 0:16:38And last week, he took me to the restaurant reputed
0:16:38 > 0:16:41to make the best Pad Thai noodles in the whole of the city.
0:16:41 > 0:16:44The noodles are cooked mainly with prawns
0:16:44 > 0:16:48and a stock made with their shells, tamarind and palm sugar.
0:16:49 > 0:16:52I get the impression here that everyone eats out.
0:16:52 > 0:16:57It's cheap, varied and there's a real sense of theatre.
0:17:02 > 0:17:06It's as if every street corner has its own special production.
0:17:08 > 0:17:13I don't know why I have to justify myself, but people keep saying,
0:17:13 > 0:17:17"You're always in markets, what can you find so new about them?"
0:17:17 > 0:17:19And indeed, people are always saying,
0:17:19 > 0:17:21"Why are you so enthusiastic about food?"
0:17:21 > 0:17:26Well, to answer it, I was leafing through a book
0:17:26 > 0:17:29by the famous food writer MFK Fisher the other day,
0:17:29 > 0:17:31and I found this quote, and she said,
0:17:31 > 0:17:35"People keep asking me why do I write about eating,
0:17:35 > 0:17:36"about food and drink?
0:17:36 > 0:17:39"'Why don't you write about the struggle for power
0:17:39 > 0:17:42"'and security and love, the way that other writers do?'"
0:17:42 > 0:17:47And she just said, "Well, the simplest way to answer that
0:17:47 > 0:17:50"is like most human beings, I'm hungry."
0:17:56 > 0:18:02I suspect these candied shrimps and candied crabs,
0:18:02 > 0:18:05it looks like, they always intrigue me.
0:18:07 > 0:18:09A whole crab. Shell and all.
0:18:11 > 0:18:13Now that is candied, that's delicious.
0:18:13 > 0:18:16I'd just like to know what they use them in.
0:18:16 > 0:18:18But one thing that I really like about Thai food,
0:18:18 > 0:18:23and indeed all Southeast Asian food, is the predominance of sugar.
0:18:23 > 0:18:26I mean, we used to have sugar in our cooking in olden times,
0:18:26 > 0:18:31but we seem to not really like the idea of sweet and savoury,
0:18:31 > 0:18:33but it works a treat.
0:18:33 > 0:18:36WOMAN LAUGHS
0:18:36 > 0:18:41Now this is something I've never quite seen anywhere else in the world.
0:18:41 > 0:18:42Not on this scale, anyway.
0:18:44 > 0:18:47I first came here 20 years ago. It's changed a bit.
0:18:47 > 0:18:49I think all the burners were over there then.
0:18:49 > 0:18:52But what I really liked about it were these woks.
0:18:52 > 0:18:55It was absolutely seared on my eyeballs, these woks,
0:18:55 > 0:18:59and I went away and about 18 years later,
0:18:59 > 0:19:02I got a wok like that in my own kitchen,
0:19:02 > 0:19:04so impressed was I with the heat
0:19:04 > 0:19:06and the speed with which they cooked everything.
0:19:06 > 0:19:10But the thing that I really loved about this restaurant...
0:19:10 > 0:19:12Well, I suppose you could call it a restaurant,
0:19:12 > 0:19:15you might actually call it a supermarket, cos basically
0:19:15 > 0:19:18you go right down the end there and choose your fish,
0:19:18 > 0:19:20and choose your vegetables,
0:19:20 > 0:19:22then they bring it all back here and cook it for you.
0:19:22 > 0:19:25They give you a sort of suggestion of how to cook it,
0:19:25 > 0:19:27but generally it's just left up to the chefs.
0:19:30 > 0:19:34Well, it's a tourist attraction, no doubt. Inspired by - guess who?
0:19:34 > 0:19:36Yes, that's right, the Chinese.
0:19:36 > 0:19:40So what you do is to select what you fancy from the fish market.
0:19:40 > 0:19:44Maybe a grouper, maybe a few of these freshwater prawns.
0:19:44 > 0:19:49And some blue swimmer crabs. And possibly a mud crab.
0:19:49 > 0:19:52Basically you buy whatever takes your fancy,
0:19:52 > 0:19:53then you go to the checkout
0:19:53 > 0:19:56and be prepared for a pretty serious bill.
0:19:56 > 0:19:58Because it ain't cheap.
0:19:58 > 0:20:00Salvador Dali would have liked this place.
0:20:00 > 0:20:03It's like a mad fisherman's dream.
0:20:03 > 0:20:06The chefs over gas fires that blow like jet engines
0:20:06 > 0:20:08quickly cook everything I've bought.
0:20:10 > 0:20:12From what I could make out,
0:20:12 > 0:20:14beautifully done split prawns with turmeric,
0:20:14 > 0:20:16clams in oyster sauce,
0:20:16 > 0:20:21the meat from the mud crab, cooked with egg and more turmeric, was brilliant.
0:20:22 > 0:20:24And steamed blue swimmers.
0:20:26 > 0:20:28And finally, the grouper, hard fried,
0:20:28 > 0:20:30the most common way over here.
0:20:31 > 0:20:35It's a place definitely worth a visit, but maybe just the once.
0:20:35 > 0:20:38It was all a bit big and overwhelming.
0:20:39 > 0:20:42More on my scale was Som Tum Thai.
0:20:42 > 0:20:44We call it green papaya salad.
0:20:44 > 0:20:48Pounded chilli and garlic, then dried shrimp.
0:20:48 > 0:20:51Now this was cooked by Sharon Si, who was taught by her mum.
0:20:51 > 0:20:54That's very rare to find in a five-star hotel.
0:20:54 > 0:20:58She's added peanuts, chopped-up French beans and tomato,
0:20:58 > 0:21:01which she gently bruises.
0:21:01 > 0:21:05This salad would be in my top five dishes in Asia.
0:21:05 > 0:21:08Then palm sugar and fish sauce.
0:21:08 > 0:21:12When you see fish sauce, then lime juice isn't too far behind.
0:21:12 > 0:21:15The key to it all is shredded green papaya.
0:21:15 > 0:21:19This salad is so refreshing, sour and hot.
0:21:19 > 0:21:24Paradoxically, all that chilli and sourness seems to cool you down
0:21:24 > 0:21:26in a hot and steamy climate.
0:21:26 > 0:21:30It makes the perfect accompaniment to a very famous curry
0:21:30 > 0:21:32here in Thailand.
0:21:33 > 0:21:37That is very, very nice indeed. It's a Massaman curry.
0:21:37 > 0:21:40It's really quite mild, which is unusual for Thailand.
0:21:40 > 0:21:44It's origins actually are India, and Massaman means Muslim curry,
0:21:44 > 0:21:48but it's a very typically Thai dish now.
0:21:48 > 0:21:52And it partners very well, I think, this papaya salad,
0:21:52 > 0:21:53which of course is searingly hot.
0:21:53 > 0:21:57But like all eating in Thailand, everything comes together
0:21:57 > 0:22:00and you just take what you like, and actually balance things yourself.
0:22:00 > 0:22:05When I got home, I decided to make this curry the way Sharon Si
0:22:05 > 0:22:07taught me, using chuck steak.
0:22:08 > 0:22:10In goes some coconut milk.
0:22:12 > 0:22:17A couple of whole cinnamon sticks. And the thing that really matters to me are these black cardamoms.
0:22:17 > 0:22:21They're not like green cardamoms. They've got a lovely, smoky flavour,
0:22:21 > 0:22:23which will come out in the final dish.
0:22:23 > 0:22:24Some water.
0:22:27 > 0:22:29And finally, a teaspoon of salt.
0:22:31 > 0:22:34I'm just going to stir all that lot in now.
0:22:34 > 0:22:37The great thing about this dish is it's so easy to make.
0:22:37 > 0:22:39I mean, all you need to worry about, really,
0:22:39 > 0:22:44cos this is just left to simmer for about two hours, with the lid partly covered,
0:22:44 > 0:22:48is to make a really, really good Massaman curry paste.
0:22:48 > 0:22:55So now I'm going to roast or dry fry, pan fry these ingredients without oil.
0:22:55 > 0:22:58First of all, some chillies, Kashmiri chillies.
0:22:58 > 0:23:01And then some whole coriander seeds. And then some cumin seeds.
0:23:01 > 0:23:05I mean, the point of roasting all these is it just gives it
0:23:05 > 0:23:08incomparable, toasty flavour, the curry.
0:23:08 > 0:23:11And you can buy... Sorry, that was mace in there then.
0:23:11 > 0:23:14You can buy Massaman curry paste,
0:23:14 > 0:23:17but you can't beat doing this sort of thing yourself.
0:23:17 > 0:23:19It really makes so much difference.
0:23:19 > 0:23:24Some cloves in there, some cinnamon. And finally, some cardamom seeds.
0:23:24 > 0:23:26These are seeds from green cardamoms this time,
0:23:26 > 0:23:29not the black cardamoms that I used earlier.
0:23:29 > 0:23:35So just turn that around and let the colour as well as the aroma develop.
0:23:35 > 0:23:37And it's just that gorgeous...
0:23:37 > 0:23:40That's a good Nigella word, gorgeous, I like that.
0:23:40 > 0:23:44Gorgeous aroma that comes from these toasted spices.
0:23:44 > 0:23:48Don't want to go on too far, otherwise you'll burn them.
0:23:48 > 0:23:52Now I always think a good meat curry needs toasted spices,
0:23:52 > 0:23:56but generally for a fish curry, I favour not toasting them,
0:23:56 > 0:23:59just having it a bit more aromatic. So that's really hot.
0:23:59 > 0:24:03Now I'm going to tip those into a spice grinder and grind them all up.
0:24:05 > 0:24:07- HE COUGHS - The chillies are a bit...
0:24:07 > 0:24:09get your chest a bit.
0:24:09 > 0:24:12Good for you, of course. There we go.
0:24:12 > 0:24:14Right, now give them a grind.
0:24:17 > 0:24:19I fried off onion and garlic,
0:24:19 > 0:24:22and then I add the all-important shrimp paste.
0:24:22 > 0:24:27Not different, really, to adding anchovies in a Mediterranean meat stew.
0:24:27 > 0:24:30Then in go those ground spices, which I mix in with the fried onions
0:24:30 > 0:24:34and garlic, and put that into the food processor.
0:24:35 > 0:24:38I add chopped lemongrass, slices of ginger
0:24:38 > 0:24:40and finally, coconut milk.
0:24:40 > 0:24:44Then blend. The beef has been gently simmering in that mixture
0:24:44 > 0:24:48of coconut milk, cinnamon and cardamom for nearly two hours,
0:24:48 > 0:24:50so it's pretty tender.
0:24:50 > 0:24:52I remove it and add some potatoes,
0:24:52 > 0:24:55which need to cook for about 15 minutes.
0:24:55 > 0:24:59So in with this wonderful, wonderful Massaman paste.
0:25:00 > 0:25:02Stir that all the way through.
0:25:02 > 0:25:06Like that. And now some tamarind.
0:25:06 > 0:25:08Now this is what I actually call tamarind water,
0:25:08 > 0:25:12so I've taken the paste, which quite often has seeds in it,
0:25:12 > 0:25:14mixed it with a bit of water and put it through a sieve.
0:25:14 > 0:25:19Next, more coconut milk. It's a really important part of this curry.
0:25:20 > 0:25:23In with that. And now some palm sugar.
0:25:23 > 0:25:27About... Well, a large teaspoon or so, maybe a bit more.
0:25:27 > 0:25:29Now fish sauce, of course.
0:25:31 > 0:25:34There we go. And now to return the meat.
0:25:42 > 0:25:45So I'm putting in some fresh basil, just torn up,
0:25:45 > 0:25:48and some peanuts, whole peanuts.
0:25:48 > 0:25:51Just gives a lovely little crunch right at the end.
0:25:51 > 0:25:55So there it is, the Mussaman - or Massaman - curry.
0:25:55 > 0:25:58A Thai dish no doubt, but one that would not exist today
0:25:58 > 0:26:01had it not been for those early Arab traders,
0:26:01 > 0:26:05who introduced Muslim curries and spices to Thailand.
0:26:09 > 0:26:11Well, that curry looked delicious.
0:26:11 > 0:26:14Rick must've used nearly everything in the spice cupboard for that recipe.
0:26:14 > 0:26:18But there was one thing he didn't use, which happens to be one of my favourite spices.
0:26:18 > 0:26:21It's vanilla, and I'll show you a simple recipe using it now.
0:26:21 > 0:26:23It's like vanilla churros, which is very simple.
0:26:23 > 0:26:27They're like little doughnuts, but it's made in the way that you make choux pastry.
0:26:27 > 0:26:31So first off, we start with water. That goes into our pan here.
0:26:31 > 0:26:35And then we've got some butter. So water and butter. There you go.
0:26:35 > 0:26:38Good pinch of salt. Like that.
0:26:38 > 0:26:41And I've got a little bit of baking powder there and some flour.
0:26:41 > 0:26:45You can use some vanilla for this, but what I'm going to do is roll this in some vanilla.
0:26:45 > 0:26:49And to do that, we're going to make vanilla sugar, which is actually very simple to make.
0:26:49 > 0:26:54It's basically a dry chilli as well, cos I'm going to spice this up.
0:26:54 > 0:26:57But you take a dry chilli, just half of one will be enough.
0:26:57 > 0:27:00Then you get the vanilla pod like that.
0:27:00 > 0:27:02Bourbon vanilla is good. That's the best one.
0:27:02 > 0:27:05It's big, fat vanilla pods. It comes from Madagascar, that stuff.
0:27:05 > 0:27:07Then you just put some sugar in it.
0:27:07 > 0:27:10And blend it for about ten seconds. All right?
0:27:10 > 0:27:14Now the idea is we warm up everything in here.
0:27:14 > 0:27:17If you just blend this, it will actually create
0:27:17 > 0:27:21a chilli and vanilla sugar. So you can roll the sort of churros in it.
0:27:21 > 0:27:24I love chilli, but I've never... You know, it's amazing
0:27:24 > 0:27:27- how you can use it in sweet dishes, I have to say.- It's great.
0:27:27 > 0:27:31And that's it, really. Just pop that on there and you've got a vanilla...
0:27:31 > 0:27:33and chilli sugar. Easy as that. We're going to finish this now.
0:27:33 > 0:27:36Just very quickly, we're going to add our flour.
0:27:36 > 0:27:40There we go. And our baking powder. That sits in there.
0:27:40 > 0:27:42And we just give this a quick mix.
0:27:42 > 0:27:46And it'll actually start to come together in a little bit of a dough, as well.
0:27:46 > 0:27:48Now you're a big fan of cooking, aren't you, as well?
0:27:48 > 0:27:51Cos you cook quite a lot with your daughter, yeah?
0:27:51 > 0:27:54Yeah, no, me and my nine-year-old daughter Elin,
0:27:54 > 0:27:57we've created this kind of like make believe fish restaurant
0:27:57 > 0:28:00called the J & E, Jimi and Elin Restaurant,
0:28:00 > 0:28:04so when she comes over to stay, we kind of...
0:28:04 > 0:28:05She's very particular, you know,
0:28:05 > 0:28:08she writes the menu, three-course menu. We go through it all.
0:28:08 > 0:28:10We go and get the ingredients,
0:28:10 > 0:28:13we come back and we cook the starter, main and pudding.
0:28:13 > 0:28:16And if anyone is lucky enough to come over, she answers the door
0:28:16 > 0:28:20with a tea towel over her and goes, "Please come in, come and sit down,
0:28:20 > 0:28:22"have a drink, have some nibbles,"
0:28:22 > 0:28:23and all this sort of stuff.
0:28:23 > 0:28:26- Fantastic.- So yeah, I love doing that with her.
0:28:26 > 0:28:30I'm surprised you get time to cook much at home, because like you said, you're in the Strictly tour.
0:28:30 > 0:28:33- Isn't it a 32-date tour it's doing now?- Oh, yeah, 32 dates.
0:28:33 > 0:28:37You'll know all about it from your time on it, but it's...it's...
0:28:37 > 0:28:40it's mad. It's different from the TV show
0:28:40 > 0:28:44in the fact that, yeah, it's live on telly, the TV show and it's 200 people,
0:28:44 > 0:28:48but this is thousands. But yeah, we're going around the country,
0:28:48 > 0:28:52we're going to, you know, Liverpool and Dublin and Belfast
0:28:52 > 0:28:54and everywhere, so it's a great experience.
0:28:54 > 0:28:58Go to the loo first, cos parts of your body that you think you have control over,
0:28:58 > 0:29:00- you don't when you're that nervous. - I know!
0:29:00 > 0:29:02- It's good advice.- Yeah, yeah.
0:29:02 > 0:29:06- No, I've felt like that this week actually.- Right.
0:29:06 > 0:29:08Right, I've add the egg into here, you see?
0:29:08 > 0:29:12And you can put a vanilla pod in here, if you wanted to.
0:29:12 > 0:29:15I'm going to roll mine in a bit of vanilla sugar at the end of it.
0:29:15 > 0:29:18You can pop it in a piping bag. You don't have to do this.
0:29:18 > 0:29:22But pop it in a piping bag like that. And then you can take a pair of scissors,
0:29:22 > 0:29:27and pop them in the deep fat fryer. If you don't want to do this or you're worried about it spitting,
0:29:27 > 0:29:28be very careful when you do this.
0:29:28 > 0:29:32Or you could just use a spoon and just basically dip it into oil
0:29:32 > 0:29:34and spoon it into the deep fat fryer. Be very careful
0:29:34 > 0:29:38when you're popping it in that it doesn't spit everywhere.
0:29:38 > 0:29:40Then you pop those in. You've been busy,
0:29:40 > 0:29:44cos apart from Strictly, you're doing a tour at the moment, you've got a new film out in February.
0:29:44 > 0:29:49Yeah, I'm making an appearance in West Is West. It's the sequel...
0:29:49 > 0:29:51That's a sequel to the ones that you did?
0:29:51 > 0:29:55Yeah, it's a sequel to East Is East, it came out, what, ten years ago.
0:29:55 > 0:29:58So it reunites most of the cast together
0:29:58 > 0:30:00and carries on the story where it left off, so...
0:30:00 > 0:30:03Is it, like, kind of the same era and stuff?
0:30:03 > 0:30:06Yeah, I think it's about five years on from the original.
0:30:06 > 0:30:10The original was like '71, and this is like '75, '76.
0:30:10 > 0:30:11So yeah, I mean,
0:30:11 > 0:30:14the first film was fantastic
0:30:14 > 0:30:15and it kind of made my career, really,
0:30:15 > 0:30:19so I was really pleased to be asked
0:30:19 > 0:30:21to make an appearance in the sequel.
0:30:21 > 0:30:23Cos people first really knew you not from film,
0:30:23 > 0:30:26- but from EastEnders, of course. - Doctor Fonseca, yeah.
0:30:26 > 0:30:29I mean, yeah, that was one of the first major jobs
0:30:29 > 0:30:32after leaving drama school. And I suppose my first break.
0:30:32 > 0:30:35Got me in the public consciousness.
0:30:35 > 0:30:39Don't know if that was a good thing or not, but I was there
0:30:39 > 0:30:44and yeah, that got me...moved me on and got me where I am today, really.
0:30:44 > 0:30:47- It happened quite quickly for you, would that be right?- Pretty quick.
0:30:47 > 0:30:49I was quite lucky, you know, I left drama school,
0:30:49 > 0:30:52got an agent, you know, pretty much straight away.
0:30:52 > 0:30:54Moved to London and started working,
0:30:54 > 0:30:58and got EastEnders and then East Is East and...
0:30:58 > 0:31:00It was like a ladder I just kept climbing,
0:31:00 > 0:31:02and getting opportunities and breaks.
0:31:02 > 0:31:04You kind of come from my neck of the woods,
0:31:04 > 0:31:07- up in Scarborough you were born. - I was born in Scarborough. I was.
0:31:07 > 0:31:10Didn't stay there for very long, can't remember much of it.
0:31:10 > 0:31:13I used to go and visit when I was a lot younger,
0:31:13 > 0:31:17- but yeah, the castle, I remember the castle and all of that.- Yeah.
0:31:17 > 0:31:20And you've got something in common with Mr Purnell over there.
0:31:20 > 0:31:23Mr Purnell. Where is he? Come on, Mr Purnell. Let's have it.
0:31:23 > 0:31:25Come on, let's have it.
0:31:25 > 0:31:27We... Go on. Come on!
0:31:27 > 0:31:30I've got to explain this. You're big into house music.
0:31:30 > 0:31:35- You're a DJ.- Yeah.- But he was... And I used to go clubbing as well.
0:31:35 > 0:31:38We used to hang around in the same clubs in Birmingham.
0:31:38 > 0:31:41- Tin Tins, Bakers.- Wobble. - Wobble. Crunch.
0:31:41 > 0:31:43My wife used to go to Sunday Central.
0:31:43 > 0:31:46- Yeah, yeah.- Remember Sunday Central? And how did it go?
0:31:46 > 0:31:49It's the big box, small box, big box, small box.
0:31:49 > 0:31:51- I just remember... - GLYNN LAUGHS
0:31:51 > 0:31:53I remember when I used to go clubbing, there was this...
0:31:53 > 0:31:57- THEY LAUGH - There used to always be a guy in the corner smelling of fish,
0:31:57 > 0:32:00- and it must've been you. - Must've been me! - THEY LAUGH
0:32:00 > 0:32:03I used to go straight from work!
0:32:03 > 0:32:05Sit back down!
0:32:05 > 0:32:09But music, I mean, it's a big part of your life as well.
0:32:09 > 0:32:11Yeah, definitely, you know.
0:32:11 > 0:32:13I mean, I didn't grow up wanting to be an actor.
0:32:13 > 0:32:17I always wanted to be a performer or a musician or a singer,
0:32:17 > 0:32:19and acting obviously took off, you know.
0:32:19 > 0:32:22But music's my kind of heartbeat of my life, really.
0:32:22 > 0:32:26- Right, kids, if you're just tuning in, these are not Wotsits. - LAUGHTER
0:32:26 > 0:32:30I've spent long and hard making these things! All right.
0:32:30 > 0:32:32I'm going to throw those in the chilli sugar like that.
0:32:32 > 0:32:36And the idea is, you just put these on here, like that.
0:32:36 > 0:32:39So... And you just put them in a little pile.
0:32:39 > 0:32:42If it was Glynn, he'd be piling them all into a nice little...
0:32:42 > 0:32:45Look like a giant Jenga.
0:32:45 > 0:32:48And then you've got our sauce over here.
0:32:49 > 0:32:53- Do you want a hand over there, James?- No, I've got it, mate. I'm on it.
0:32:53 > 0:32:56I like to see you struggle on your own.
0:32:56 > 0:33:00- Ah, there you go. - THEY LAUGH
0:33:00 > 0:33:02Firstly I'm going to do that. There you go.
0:33:02 > 0:33:05Like David Hockney. "There you go."
0:33:05 > 0:33:07And then we've got a bit of passion fruit.
0:33:07 > 0:33:11Just chuck on a nice bit of passion fruit, and just drizzle that
0:33:11 > 0:33:12over the top.
0:33:12 > 0:33:15- There you go.- Dive into that. - Look at that!
0:33:15 > 0:33:17Like churros chocolate sauce, passion fruit, you can't beat it.
0:33:17 > 0:33:21- Give you a bit of energy for this afternoon.- It's going to be perfect!
0:33:21 > 0:33:23Great stuff.
0:33:26 > 0:33:30And it's nice to see that Jimi still knows all of his dance moves.
0:33:30 > 0:33:34Now, last November we celebrated our 200th edition of Saturday Kitchen
0:33:34 > 0:33:37by inviting Daniel Galmiche, Chris Evans and Vivek Singh
0:33:37 > 0:33:41into the studio to all have a go on a brand new toy,
0:33:41 > 0:33:44a 500-degree tandoor oven.
0:33:47 > 0:33:50Now you're going to blame me for this recipe.
0:33:50 > 0:33:51No, not at all, James. Pleasure.
0:33:51 > 0:33:54Because when we decided the 200th anniversary of the show,
0:33:54 > 0:33:57I wanted a tandoori oven, I wanted you on the show.
0:33:57 > 0:33:59- We've got them both.- Fantastic. - What are we doing?
0:33:59 > 0:34:02Well, you've got the tandoor, you've gone to a lot of effort,
0:34:02 > 0:34:04so we'll do a tandoori breast of pigeon.
0:34:04 > 0:34:06- Yeah.- Hopefully very quick to do as well.
0:34:06 > 0:34:08And serve with some black lentils,
0:34:08 > 0:34:11- some homemade, freshly baked naan bread.- Yeah.
0:34:11 > 0:34:14- And you'll do a little kachumber for me.- A kachumber, which is a salad.
0:34:14 > 0:34:17- Right, first thing, you want to get that pigeon on.- Yeah, I do.
0:34:17 > 0:34:21So this is what we're going to make, but we'll show you how to do this.
0:34:21 > 0:34:24- You want to get that on cooking. - Yeah, let's just get this going.
0:34:24 > 0:34:27Meanwhile, I will do a naan bread,
0:34:27 > 0:34:30which hopefully... Excuse me a second. Carry on.
0:34:30 > 0:34:32I'm watching.
0:34:32 > 0:34:36As I say, a lot of people think of Mughlai food,
0:34:36 > 0:34:40Mughal style of cooking and think of tandoors that way.
0:34:40 > 0:34:42Wow.
0:34:42 > 0:34:44You can really see it going.
0:34:44 > 0:34:49Now traditionally, this would be a charcoal barbeque, charcoal tandoor.
0:34:49 > 0:34:51- Charcoal tandoor, exactly. - We've got a gas one here.
0:34:51 > 0:34:56- Well... Let it... - So this goes in for what, how long?
0:34:56 > 0:34:58Well, we'll put it in for four minutes and see.
0:34:58 > 0:35:01We need to take it out and let it rest for a couple of minutes.
0:35:01 > 0:35:06Show us how to do this. I'll read the temperature, it is...
0:35:06 > 0:35:09- 500 degrees centigrade. - Wow. >
0:35:09 > 0:35:12When we fire the charcoal ones, James,
0:35:12 > 0:35:14they go on to 800 degrees when they're firing up.
0:35:14 > 0:35:18We obviously don't cook anything in that. The only thing we'll cook...
0:35:18 > 0:35:20- I've actually done a night's work in your restaurant.- Yeah.
0:35:20 > 0:35:22And your tandoori chef...
0:35:22 > 0:35:26You can tell the tandoori chefs apart cos they've got one arm full of hair.
0:35:26 > 0:35:29Yeah. And the other one absolutely nothing on there!
0:35:31 > 0:35:33That's what this does to you.
0:35:33 > 0:35:35Right, so explain to us what this is.
0:35:35 > 0:35:36I've taken the skin off.
0:35:36 > 0:35:39I don't like cooking in the tandoor with skin.
0:35:39 > 0:35:42Traditionally the marinade includes a considerable amount of yogurt,
0:35:42 > 0:35:45and it just turns it very chewy and soggy.
0:35:45 > 0:35:48So the skin doesn't crisp up like it would otherwise.
0:35:48 > 0:35:51So we've got some ginger and garlic paste.
0:35:51 > 0:35:54Now do you always marinate food that's in a tandoor?
0:35:54 > 0:35:56Yeah, you always do. It just...
0:35:56 > 0:35:59A) flavours but B) also tenderises...
0:35:59 > 0:36:03- tenderises the meat.- Yeah. - And also the yogurt protects it
0:36:03 > 0:36:05from the fierce heat of the tandoor when it does.
0:36:05 > 0:36:09And as it's cooling down, cos... Yours is almost on permanently
0:36:09 > 0:36:11- all the time, cos yours is charcoal in the restaurant.- Yes.
0:36:11 > 0:36:16And they never go out. They've not gone out for the last ten years that the restaurant's been going.
0:36:16 > 0:36:18So they've been on all day, every day, for ten years?
0:36:18 > 0:36:22- Oh, my goodness.- Ten years, the tandoors have never gone out.
0:36:22 > 0:36:25Well, that's a really bad sign if a tandoor goes off in an Indian...
0:36:25 > 0:36:29- So if we're getting cold this weekend, we should go round to yours? - Absolutely.
0:36:29 > 0:36:33And we've got the black lentils, I'll get them started off.
0:36:33 > 0:36:36Just soak the black lentils for three or four hours, even overnight, if you would.
0:36:36 > 0:36:38This man is so good to his staff,
0:36:38 > 0:36:40it's the only restaurant that I've ever been to
0:36:40 > 0:36:45that's actually got Sky and cricket on 24 hours a day on the Hot Pass!
0:36:45 > 0:36:48So normally you get a check system that comes up, you've got a TV.
0:36:48 > 0:36:51- Absolutely.- With cricket on, it's brilliant.
0:36:51 > 0:36:54I've just added a couple of alternative spices in there.
0:36:54 > 0:36:57- And you toast these off. - Yeah, toast them off slightly.
0:36:57 > 0:37:01Some clove and some cumin. And that goes into the marinade as well.
0:37:01 > 0:37:06- Yeah.- And I've got some yogurt here, which is going to go in.
0:37:06 > 0:37:10Right, that's your kachumber salad, which is basically just the whole thing's...blended it all in.
0:37:10 > 0:37:15And so just all this mixed in, that's your marinated pigeon breast.
0:37:15 > 0:37:18Right. So that's that one. You're going to get on and do the lentils,
0:37:18 > 0:37:20which are these little black lentils.
0:37:20 > 0:37:23- These are not puy lentils, which we're used to.- They aren't.
0:37:23 > 0:37:25They look a bit like puy lentils,
0:37:25 > 0:37:28- they aren't. They're...- Can I show these? See what these are.
0:37:28 > 0:37:33They're very nutty when they're raw. They're used throughout the country, north and the south.
0:37:33 > 0:37:36- They're like mung beans, they look like little mung beans. - They are like mung beans,
0:37:36 > 0:37:39but they're black and they're called urad lentils.
0:37:39 > 0:37:42- You can buy them in most Asian stores nowadays.- Right.
0:37:42 > 0:37:47- And for the lentils...- So what have you cooked them in, just water?
0:37:47 > 0:37:49Just water and a tiny bit of salt.
0:37:49 > 0:37:52- And usually we'd cook them overnight.- Right.
0:37:52 > 0:37:55The last thing we do before we leave the...
0:37:55 > 0:38:02we leave the kitchens is leave soaked urad lentils and the tandoor.
0:38:02 > 0:38:04And come back next morning and they've...
0:38:06 > 0:38:08So what spices have you got in there, then?
0:38:08 > 0:38:11- I've got red chilli powder and a bit of garam masala.- Yeah.
0:38:11 > 0:38:14Which is my own recipe for garam masala. Ginger and garlic paste.
0:38:14 > 0:38:19- Yeah.- Salt, sugar. And cook it through, cook it really long.
0:38:19 > 0:38:22Right, now there's going to be a lot of people this morning
0:38:22 > 0:38:24waking up with hangovers.
0:38:24 > 0:38:28They've probably got a naan bread or half a naan bread stuck to their face.
0:38:28 > 0:38:30LAUGHTER
0:38:30 > 0:38:34- This is how they make it, right? - Yeah.- Flour, plain flour?- Yes.
0:38:34 > 0:38:39- Plain, non-raising flour. Just plain flour.- Oil?
0:38:39 > 0:38:42Yeah, oil, eggs, baking powder.
0:38:42 > 0:38:44- Egg.- Salt, sugar.
0:38:44 > 0:38:46- Salt, sugar and baking powder? - Yeah.- Done. In.
0:38:46 > 0:38:50And salt and sugar's important in there, and then milk.
0:38:50 > 0:38:52- You just mix all that lot together? - Mix it all up together.
0:38:52 > 0:38:56OK. So I'll mix that all in. And you leave this to prove, do you?
0:38:56 > 0:38:59No, you don't prove this, because it's got baking powder to instantly rise.
0:38:59 > 0:39:01OK. Your pigeon's had four minutes in there.
0:39:01 > 0:39:04- Let's just take a look. - I'll just give this a mix together.
0:39:04 > 0:39:07Now, if you wanted to do a garlic naan, you add that after?
0:39:07 > 0:39:10Yeah, it's a topping you would... Oh, look at that.
0:39:10 > 0:39:12CHRIS: It smells amazing, doesn't it?
0:39:12 > 0:39:15- Oh, look at that. - It's so far away, but it's so strong! - Just got a whiff of it.
0:39:15 > 0:39:18But you can buy these ovens for home, if you want these.
0:39:18 > 0:39:22- Yes, you can.- James, have you not got a tandoori at your place?
0:39:22 > 0:39:25Well, I want to get one, because I've got the pizza oven, of course.
0:39:25 > 0:39:28You're want to dig a genuine one, don't you?
0:39:28 > 0:39:31I'd like a proper charcoal, cos I think it's really good with charcoal.
0:39:31 > 0:39:34I think, you know, you get that, but it's incredibly hot.
0:39:34 > 0:39:38If you go to the trouble of getting one, you're better off getting...
0:39:38 > 0:39:41getting the real McCoy, getting a charcoal one.
0:39:41 > 0:39:42Right, I'll leave you to do that.
0:39:42 > 0:39:45So we've got our kachumber salad. Next, this is our naan bread.
0:39:45 > 0:39:47- Yep.- OK. I'll get this over.
0:39:47 > 0:39:49You want to sprinkle these with a bit of black onion seed
0:39:49 > 0:39:53- or something?- Yes. If you've got any garlic or coriander...
0:39:53 > 0:39:56- Have you got any coriander chopped? - I've got... I can do some.
0:39:56 > 0:39:59Right, Mr Evans, this is your moment.
0:39:59 > 0:40:02- You didn't realise you'd be making this.- Am I coming over? - You are.- Coming over now.
0:40:02 > 0:40:06Yeah, you need to roll your sleeve up, get rid of any jewellery.
0:40:06 > 0:40:09- There you go.- And Chris is going to love this.- Can I have a bucket...
0:40:09 > 0:40:11Can I have a bucket of ice to put my arm in first?
0:40:11 > 0:40:14- Cos you don't do the sun, do you? - No, I don't do the sun.
0:40:14 > 0:40:17One of the things when my blood test came up was lack of vitamin D.
0:40:17 > 0:40:19My skin hasn't seen the sun for 25 years.
0:40:19 > 0:40:21And now it's about to see the sun!
0:40:21 > 0:40:23- 850 degrees!- Close to the sun!
0:40:23 > 0:40:27- Absolutely.- What sensible behaviour on a Saturday morning(!)
0:40:27 > 0:40:30- For the 200th show. - If you get a bit of coriander on it,
0:40:30 > 0:40:33- you can do that.- Yeah.- So grab one of these.- OK.- There you go.
0:40:33 > 0:40:35OK, thank you.
0:40:35 > 0:40:36And there you go.
0:40:38 > 0:40:40What have you just done?
0:40:40 > 0:40:42- I've just... - HE LAUGHS
0:40:42 > 0:40:46- Now mine's stuck to the thing.- You have to do it by hand. No! That's...
0:40:46 > 0:40:49Hey, guys, I don't want you to have all the fun in here.
0:40:49 > 0:40:52Now this is really, really hot. So you put this on what?
0:40:52 > 0:40:54- Yeah.- What's that called, that pad?
0:40:54 > 0:40:57- This is a little pillow I've made. - Right.
0:40:57 > 0:40:59This is a little pillow.
0:40:59 > 0:41:02Just some wrapped-up napkins.
0:41:02 > 0:41:06And then the idea is, you grab this and stick it like that.
0:41:06 > 0:41:10- CHRIS GIGGLES - Now look at him, he knows!
0:41:10 > 0:41:11Ow!
0:41:11 > 0:41:13THEY LAUGH
0:41:13 > 0:41:16- Happy 200th show, James.- Yeah!
0:41:16 > 0:41:18Smell that skin! >
0:41:18 > 0:41:20He's doing that with his jumper! Right, there you go.
0:41:20 > 0:41:23Now we know why Vivek wore a jumper today!
0:41:25 > 0:41:27- You both had fun with that.- OK.
0:41:27 > 0:41:31Right, the idea is, you've got to put that in... You plate up, Vivek.
0:41:31 > 0:41:34- The idea is you hold this. - Yeah, yeah.- You hold the pad.
0:41:34 > 0:41:38- You slam it on?- Below that one. - Below that one?!- Yeah.
0:41:38 > 0:41:40This is like the opposite of the omelette challenge!
0:41:40 > 0:41:43- Below that one? - It's got to stick to the side.- OK.
0:41:43 > 0:41:47- Don't touch the edge of the edge. - OK, ready?- Yeah.- OK.
0:41:47 > 0:41:49Oh! JAMES LAUGHS
0:41:49 > 0:41:51- Look at this!- How's that going(?)
0:41:51 > 0:41:52Bye-bye! Bye-bye!
0:41:52 > 0:41:54THEY LAUGH
0:41:54 > 0:42:00- Right, your go! Vive la France. Daniel.- Voila, merci beaucoup.- OK.
0:42:00 > 0:42:03- Vive la France.- OK, let's get you ready.- Let's get ready.
0:42:03 > 0:42:05You plate up cos we're nearly ready.
0:42:05 > 0:42:07- Right, you've got to go lower.- Where?
0:42:07 > 0:42:10- Let me take this one out. - Lower than a two!
0:42:11 > 0:42:15- I don't think that this was a good idea, to be honest.- You ready?
0:42:15 > 0:42:18- Yeah, come on, Daniel. - Just let me take this one out.
0:42:19 > 0:42:23- Right, we've got one. - Very good, very good. OK.
0:42:23 > 0:42:26- That's so high!- Look at this!
0:42:26 > 0:42:28- He's barely in there, Daniel! - Right. OK.
0:42:28 > 0:42:30- Don't worry.- Oh, well.- You plate up. - Go on, James.
0:42:30 > 0:42:33- We've got our pigeon on. - Did you put yours really low?
0:42:33 > 0:42:36- Yeah, yeah. Mine was all the way down the bottom.- Wow!
0:42:36 > 0:42:38That's how they should look.
0:42:38 > 0:42:40- I'm going to take Mr Evans' out in a minute.- OK.
0:42:40 > 0:42:44- That one's yours, would you agree? - That is mine, yeah.
0:42:44 > 0:42:48- That's very low. - Oh, that's a belter, look at that!
0:42:48 > 0:42:50You don't get any better than that, look!
0:42:50 > 0:42:54THEY LAUGH
0:42:54 > 0:42:56It's not looking good for the souffle!
0:42:56 > 0:42:59Right, bit of butter on the naan bread.
0:42:59 > 0:43:02- Can you butter the naan bread, Daniel?- OK.- Oh, dear.
0:43:03 > 0:43:05- That's fantastic!- Have a seat back down there.
0:43:05 > 0:43:09- I'm just going to go over here. - Yes! Right, there you go.
0:43:09 > 0:43:13- Is there still one in?- Yeah, there you go.- That's not too bad.
0:43:13 > 0:43:14That's not bad at all, is it?
0:43:14 > 0:43:17- I'll leave you to it now. - Thank you.- Thanks, Daniel.
0:43:17 > 0:43:18Thank you for the trial!
0:43:18 > 0:43:23Right, so while you plate that up and put the naan bread next to it, remind us what that is again.
0:43:23 > 0:43:25Well, a tandoori breast of pigeon with black lentils
0:43:25 > 0:43:29and kachumber salad and freshly made naan bread.
0:43:29 > 0:43:31- Naan bread! - APPLAUSE
0:43:31 > 0:43:33Look at that!
0:43:37 > 0:43:40- How fantastic is that? - Great stuff.- Over here.
0:43:40 > 0:43:42That was a huge effort, wasn't it?
0:43:42 > 0:43:44It was! How's your hand?
0:43:44 > 0:43:46- It's OK, it's OK. - The hairs have gone, haven't they?
0:43:46 > 0:43:49Don't worry. Didn't use them for anything anyway!
0:43:49 > 0:43:52I understand what you mean now about a guy who does that all night.
0:43:52 > 0:43:53Literally no hairs on his arms!
0:43:53 > 0:43:55I hope there's no hairs in that!
0:43:55 > 0:43:59- One hour.- You can tell which section he's on! In the office!
0:43:59 > 0:44:02- What do you reckon? - Stunning. Just stunning.- Stunning?
0:44:02 > 0:44:05- Try it with the naan bread.- OK. - It's a wonderful, smoky
0:44:05 > 0:44:08aroma that you get from the juices dripping onto the coals.
0:44:08 > 0:44:09The naan bread's so cool.
0:44:09 > 0:44:12So could you do that with the skin on or not at all?
0:44:12 > 0:44:14Not if you're using yogurt in the marinade.
0:44:14 > 0:44:18If you weren't, you'd use tamarind or soy sauce or something like that.
0:44:18 > 0:44:21There's a real science with your spice, it's very difficult, huh?
0:44:21 > 0:44:23While these lot dive in, we need some wine to go with this.
0:44:23 > 0:44:26As it's our 200th episode, we want to do something a bit different,
0:44:26 > 0:44:31a bit like the tandoori oven. So instead of sending one of our wine experts out to the high street,
0:44:31 > 0:44:33we sent all five of them together.
0:44:33 > 0:44:36Let's see what they've chosen to go with Vivek's tandoori pigeon.
0:44:39 > 0:44:42MUSIC: DALLAS THEME PLAYS
0:44:46 > 0:44:49For the 200th Saturday Kitchen, we've come to Oxford
0:44:49 > 0:44:52to find some great wines to go with this morning's recipes.
0:44:52 > 0:44:54So let's split up and hit the shops.
0:45:11 > 0:45:13Normally with pigeon,
0:45:13 > 0:45:15you'd be looking to serve a fairly robust red.
0:45:15 > 0:45:17But with Vivek's tandoori version,
0:45:17 > 0:45:20it's the heat of the spices that are the crucial ingredient.
0:45:20 > 0:45:23So we're looking for something that's soft, red and with a little bit of oak.
0:45:23 > 0:45:27You could serve something like this DB Reserve Pinot Noir from Australia perhaps.
0:45:27 > 0:45:30However, we've found a wine from Down Under
0:45:30 > 0:45:32that's got fistfuls of fruit and even more oomph.
0:45:32 > 0:45:35And is Yalumba's Bush Vine Grenache.
0:45:35 > 0:45:37It's grrreat!
0:45:39 > 0:45:41Grenache is one of the most planted grape varieties in the world,
0:45:41 > 0:45:44but the strange thing is, you very rarely see it on its own.
0:45:44 > 0:45:47That's because it's such a brilliant blending grape.
0:45:47 > 0:45:50You find it in Chateauneuf-du-Pape, you find it in Cotes du Rhone.
0:45:50 > 0:45:52You even find it in old-fashioned Rioja.
0:45:52 > 0:45:54- On the nose? - THEY SNIFF
0:45:54 > 0:45:57Really nice. You've got some mint, you've got some soft spices
0:45:57 > 0:45:59and you've got some red fruits.
0:46:01 > 0:46:04Mm! There's a glorious fruitiness to this wine.
0:46:04 > 0:46:07And that's what's going to work with the spicing in Vivek's dish.
0:46:07 > 0:46:11That's the garam masala, the ginger garlic and, of course, the chilli.
0:46:11 > 0:46:13There's also a hint of spicy oak,
0:46:13 > 0:46:16and that's going to pick up on the earthy ingredients in the dish.
0:46:16 > 0:46:20That's the lentils and the roasted cumin. And finally, texture.
0:46:20 > 0:46:23This wine's got the right balance to pick up on the pigeon,
0:46:23 > 0:46:26but also allow the freshness of the kachumber salad to really sing.
0:46:26 > 0:46:28Well, Vivek. He likes it.
0:46:28 > 0:46:31- He likes it. - BOTH: We hope you like it! Cheers.
0:46:34 > 0:46:35Well, do we all like it?
0:46:35 > 0:46:37We know we all like the food, cos it's disappearing.
0:46:37 > 0:46:39- It's not coming back though, is it? - ALL: No.
0:46:39 > 0:46:41There's community here, you know.
0:46:41 > 0:46:46- I know you've got this on your restaurant menu.- We love Yalumba.
0:46:46 > 0:46:49- Yalumba's great.- And this Grenache goes really well with the pigeon.
0:46:49 > 0:46:51- Very, very good.- It's gorgeous.
0:46:51 > 0:46:55Great nose on it. Better than in rehearsal, when it was freezing cold.
0:46:55 > 0:46:58- Exactly.- Before we switched the tandoor on!- What d'you reckon, girls?
0:46:58 > 0:47:01- It's lovely.- Very warming with the spices.- Really good.
0:47:01 > 0:47:05- Something you'd attempt to make, your own naan bread?- I think so.
0:47:05 > 0:47:06THEY LAUGH
0:47:06 > 0:47:09- Daniel?- Very spicy. Perfect with this food. Great.
0:47:09 > 0:47:13- I'm going to sell my washing machine and get one of those. - THEY LAUGH
0:47:13 > 0:47:15- They're about the same size. - That's about three grand!
0:47:20 > 0:47:23Now it's time to dust off another Keith Floyd TV treasure
0:47:23 > 0:47:25from the BBC archive.
0:47:25 > 0:47:28Floyd's on a culinary tour of Spain today.
0:47:28 > 0:47:29Take a look at this classic stuff.
0:47:35 > 0:47:37WOMAN SINGING AND PLAYING GUITAR
0:47:37 > 0:47:41Picasso's early inspiration might well have come from one of these wonderful bars,
0:47:41 > 0:47:44where they serve not sherry, but Malaga wines,
0:47:44 > 0:47:47traditionally grown from the Pedro Ximenez grape,
0:47:47 > 0:47:49but today mixed with other varieties.
0:47:49 > 0:47:52The tastes vary from pleasantly dry to seriously sweet.
0:47:52 > 0:47:54But the atmosphere is superb.
0:47:54 > 0:47:57After a glass or two, or even three, with the odd tapas
0:47:57 > 0:48:01of prawn and mussels and squid, you can spend a brilliantly inexpensive evening
0:48:01 > 0:48:03in a bar that hasn't changed for a couple of centuries.
0:48:03 > 0:48:07Where Pablo Picasso, at the turn of the century as a young man,
0:48:07 > 0:48:10probably came with chums, a glass of rich Malaga wine in one hand
0:48:10 > 0:48:12and a piece of chalk in the other.
0:48:12 > 0:48:15He might have pondered the revolutionary handling of space and form,
0:48:15 > 0:48:18which the world would come to know as cubism. Well, he might have!
0:48:23 > 0:48:28- HE HUMS:- Dee-dee-dee. Dee-dee-dee.
0:48:28 > 0:48:30Dada-lee.
0:48:30 > 0:48:32'Bars are my downfall.
0:48:32 > 0:48:35'But fresh air and exercise in the cool Sierra Nevada
0:48:35 > 0:48:38'is essential for getting rid of the excesses of too much Malaga wine.
0:48:38 > 0:48:42'The hills are alive with an erratic heartbeat and a thumping head.'
0:48:42 > 0:48:44There many of these little villages
0:48:44 > 0:48:48that grow like clusters of wild mushrooms on the slopes of the Sierra Nevada.
0:48:48 > 0:48:51Many of these were formed by people who, way back, some 500 years ago,
0:48:51 > 0:48:53wanted to escape religious persecution.
0:48:53 > 0:48:57So they came to the safety of the mountains to plant their crops
0:48:57 > 0:49:00and raise their children. They were Arabs, of course,
0:49:00 > 0:49:02who, having dominated the country for 700 years,
0:49:02 > 0:49:05were reluctant to leave it.
0:49:06 > 0:49:09The bakery here is as old as the village itself,
0:49:09 > 0:49:12and the method for making the bread hasn't changed in all that time.
0:49:12 > 0:49:16There's been no need to. It's doughy, delicious flavour derived from the chestnuts,
0:49:16 > 0:49:19pines and olive wood that fires the oven.
0:49:19 > 0:49:22As they say, "To know a country, you must eat a country."
0:49:22 > 0:49:26'Once it was the Visigoths' arrows that threatened these villages.
0:49:26 > 0:49:29'Now it's holiday complexes and the high prices for second homes
0:49:29 > 0:49:31'that pose the greatest danger.'
0:49:31 > 0:49:34How long will the red peppers dry in the morning sun
0:49:34 > 0:49:37and the fowl be fattened for the rich dishes of the mountain folk,
0:49:37 > 0:49:40before tourism wreaks its terrible toll?
0:49:40 > 0:49:43Wasn't that really interesting? History and food, geography,
0:49:43 > 0:49:46they all intermingle. They're inseparable.
0:49:46 > 0:49:49Like horses and carriages, love and marriage and all that stuff.
0:49:49 > 0:49:51But cycling is an exhilarating sport,
0:49:51 > 0:49:54and it also makes you very, very hungry. I'm starving!
0:49:54 > 0:49:57There are no supermarkets up here in the mountains in Sierra Nevada.
0:49:57 > 0:49:59And I haven't - you might think I have -
0:49:59 > 0:50:02but I haven't got a caravan towing behind me
0:50:02 > 0:50:05with hot and cold running gin and tonics and nice snacks and things.
0:50:05 > 0:50:08I have to take with me what I can carry in my pack.
0:50:08 > 0:50:10And also, apart from that, things are a little bit difficult
0:50:10 > 0:50:13this morning, just between you and me and all of you watching.
0:50:13 > 0:50:16Clive isn't very well. He's hurt his back.
0:50:16 > 0:50:19So I'm doing a very gentle mountain boys' breakfast for him.
0:50:19 > 0:50:23So when I've cooked it, of the typical products you can get here in the mountains,
0:50:23 > 0:50:26which are... Clive, come down to the pot if you can manage it. Mind your back, steady.
0:50:26 > 0:50:29..lovely mountain bacon, garlic,
0:50:29 > 0:50:33red peppers sizzling away in wonderful olive oil.
0:50:33 > 0:50:35And then I'll lift these to you, Clive. Come back up.
0:50:35 > 0:50:38I know it hurts you to lift the camera. It's very heavy on his shoulder.
0:50:38 > 0:50:41Wonderful mountain sausages, the black ones and the red ones.
0:50:41 > 0:50:44This is slightly spicy, this is very porky.
0:50:44 > 0:50:48And all they do is go into there and sizzle away for a little while.
0:50:48 > 0:50:52Now, all this talk, as I said, has made me terribly thirsty.
0:50:52 > 0:50:56And right here I happen to have a little drop of the local plonk.
0:50:56 > 0:50:59So I'll have a quick slurp. Oh, dear.
0:50:59 > 0:51:01Mmm.
0:51:02 > 0:51:05Probably what will happen, I expect some time,
0:51:05 > 0:51:09because we've had a busy morning, we'll probably have a little cut away and do some more history.
0:51:09 > 0:51:12I know you're really keen on the history. I really love it. Anyway...
0:51:12 > 0:51:18Back onto the pot, please, Clive, because I happen to have a jar of preserved beans, haricot beans.
0:51:18 > 0:51:21So we just pop those into there.
0:51:21 > 0:51:23If we can get them out.
0:51:35 > 0:51:38A little stir around. Look at that, isn't that wonderful?
0:51:38 > 0:51:42Wonderful colours of the Sierra Nevada. A simple mountain breakfast.
0:51:42 > 0:51:46Now, Clive, that has to cook away for about 20 minutes.
0:51:46 > 0:51:47I need to put the lid on it.
0:51:47 > 0:51:50I need to talk to you about more food and history
0:51:50 > 0:51:53and how they're linked together. So I shall do a really good thought piece in a minute.
0:51:53 > 0:51:56In the meantime, you give us one of those super GVs.
0:51:56 > 0:51:59By the way, people at home, by the time you watch this, Clive will be better.
0:51:59 > 0:52:02So don't bother to send him any get well cards!
0:52:05 > 0:52:07For a refreshing, mid-morning snack,
0:52:07 > 0:52:09the fruit from the prickly pear cactus.
0:52:09 > 0:52:12Handled with expert care, the pink flesh is quite succulent.
0:52:12 > 0:52:14And then there's chestnuts.
0:52:14 > 0:52:16They do great things up here with them,
0:52:16 > 0:52:19with wild mushrooms and game. Incidentally, the wood
0:52:19 > 0:52:23for the little flat-roofed white houses comes from chestnut trees.
0:52:23 > 0:52:26The valleys with the soft climate are wonderful for growing vegetables
0:52:26 > 0:52:28of all kinds. Especially beans.
0:52:28 > 0:52:31Which brings me, very neatly, to lunch.
0:52:31 > 0:52:33Anyway, I've done lots of chat.
0:52:33 > 0:52:36I want to show you this superbly simple dish.
0:52:36 > 0:52:38Quick, spin round the ingredients, Clive,
0:52:38 > 0:52:40and we'll cook it straight away in real time. OK?
0:52:40 > 0:52:41Basically it has beans,
0:52:41 > 0:52:44which have been blanched in boiling water till they're half cooked.
0:52:44 > 0:52:48It has the wonderful ham from Serrano or Salamanca.
0:52:48 > 0:52:51It has salt, it has eggs, it has prawns,
0:52:51 > 0:52:54it has garlic and it has olive oil.
0:52:54 > 0:52:55And what I have...
0:52:55 > 0:52:58while I pause for breath, because that was a pretty dynamic take,
0:52:58 > 0:53:00I have a quick slurp.
0:53:01 > 0:53:05OK. The very first thing we do, pan on the stove. Straight in.
0:53:05 > 0:53:09Now over here, Clive, please, thank you. Little bit of garlic in there.
0:53:09 > 0:53:11Get that sizzling just for a few seconds.
0:53:11 > 0:53:14Then we pop in these wonderful prawns.
0:53:14 > 0:53:16They go straight into the pot.
0:53:16 > 0:53:19Sizzle, sizzle, sizzle. Very straightforward.
0:53:19 > 0:53:24Then we chuck in a few of these blanched beans.
0:53:24 > 0:53:27OK, this is only for one person. A little starter for one person.
0:53:27 > 0:53:32OK? Then a little bit of the ham, jamon.
0:53:32 > 0:53:34Like so.
0:53:34 > 0:53:37A quick swivel round. This is very hot, very fast cooking.
0:53:37 > 0:53:40The whole thing only takes a couple of seconds.
0:53:40 > 0:53:42Come with me for one second, Clive.
0:53:42 > 0:53:45What they do in these programmes, they switch off the Vent-Axias
0:53:45 > 0:53:47so I get very, very hot.
0:53:47 > 0:53:50And a little refreshing slurp cools the temperature,
0:53:50 > 0:53:53cools the pace and lets things happen in their proper way.
0:53:53 > 0:53:56Now, the other important part of this dish
0:53:56 > 0:53:59are three well-beaten whole eggs.
0:53:59 > 0:54:02That's the yellows and the whites. And of course, one of the...
0:54:02 > 0:54:05Back to me, please, Clive. One of the good things about Spanish cooking
0:54:05 > 0:54:09is they do believe in things like free range eggs, fresh vegetables,
0:54:09 > 0:54:11fresh fish. Simplicity, yes,
0:54:11 > 0:54:14but freshness is all. Freshness is paramount.
0:54:14 > 0:54:17Right, now, we pop those into there.
0:54:17 > 0:54:21And just shore them round, as the Americans would say, for a second.
0:54:22 > 0:54:23On the gas here.
0:54:24 > 0:54:28And this is quite a runny dish, it's not an omelette, it's really...
0:54:28 > 0:54:29Back up to me, Clive.
0:54:29 > 0:54:32You know in those posh brasseries you go to, for breakfast it says,
0:54:32 > 0:54:36"Have scrambled eggs and smoked salmon on a bit of toast
0:54:36 > 0:54:39"with a glass of champagne or Bucks Fizz," or something?
0:54:39 > 0:54:42Well, this is the Spanish and rather nicer version of that kind of thing.
0:54:42 > 0:54:44And look, as we speak...
0:54:44 > 0:54:46there it is. Absolutely ready.
0:54:46 > 0:54:48Now, stay there for two seconds
0:54:48 > 0:54:51while I get from the hot cupboard over here my little plate.
0:54:53 > 0:54:58And there we are. There's a little bit of fresh, friendly,
0:54:58 > 0:55:01sunny Andalusia on a plate.
0:55:01 > 0:55:07A cracking little snack. A brunch, a lunch, a supper for lovers. A treat.
0:55:11 > 0:55:15There'll be more classic food TV from Keith Floyd on next week's show.
0:55:15 > 0:55:18We're not live in the studio today but we've got some of the highlights
0:55:18 > 0:55:20from the past year to show you instead.
0:55:20 > 0:55:23Still to come this morning on Saturday Kitchen Best Bites,
0:55:23 > 0:55:25the two godfathers of Italian cooking,
0:55:25 > 0:55:27Antonio Carluccio
0:55:27 > 0:55:30and Gennaro Contaldo invaded the studio back in May.
0:55:30 > 0:55:31No, yeah. No, yeah...
0:55:31 > 0:55:33They went head-to-head
0:55:33 > 0:55:36in the omelette challenge for the first time a little later.
0:55:36 > 0:55:40The brilliant Alain Roux made his first appearance on the show earlier this year.
0:55:40 > 0:55:42- Great to have you here, chef. - Thank you.
0:55:42 > 0:55:44Make sure you don't miss this spectacular recipe
0:55:44 > 0:55:48of warm scallop mousse with asparagus and herbs.
0:55:48 > 0:55:51You were so waiting for me to pass this along.
0:55:51 > 0:55:54You can see whether Lenny Henry got his idea of food heaven or food hell
0:55:54 > 0:55:55when he dropped by in March.
0:55:55 > 0:56:00He wanted jerk style lamb with spicy butternut squash.
0:56:00 > 0:56:02Did he end up with food hell, vermicelli wrapped prawns
0:56:02 > 0:56:04with lemon and basil mayonnaise?
0:56:04 > 0:56:06I don't know, I've got no idea.
0:56:06 > 0:56:08I'd imagine they'd want to punish me and make me eat prawns.
0:56:08 > 0:56:11Find out at the end of today's show.
0:56:11 > 0:56:15Now if you're looking for something a little different to do this Sunday for you roast dinner,
0:56:15 > 0:56:18then enjoy this next recipe from Mr James Tanner.
0:56:18 > 0:56:21A roasted Thai inspired chicken with sesame noodles.
0:56:21 > 0:56:23Let's see it again.
0:56:27 > 0:56:30It's Devon's answer to Alan Sugar.
0:56:30 > 0:56:33- It's Mr James Tanner.- You're fired!
0:56:33 > 0:56:37- You should be for this.- Oh, yes.
0:56:37 > 0:56:38Tell me what that's all about then?
0:56:38 > 0:56:41It's a charity Nike calendar.
0:56:41 > 0:56:45That dodgy guy in the background is my brother. It's for prostate cancer.
0:56:45 > 0:56:47The charity is aptly named?
0:56:47 > 0:56:49- It's the Chestnut Appeal. - The Chestnut Appeal.
0:56:49 > 0:56:5412 chefs, obviously 12 months of the year, they got me and Chris, my bro, roped in.
0:56:54 > 0:56:57We're the kitchen and we got naked.
0:56:57 > 0:56:59I can see Robbie Williams with a tattoo like this.
0:56:59 > 0:57:01Why are you doing this now?
0:57:01 > 0:57:04This is the point people are saying, "Oh, my God..."
0:57:04 > 0:57:06It's like spot the difference.
0:57:06 > 0:57:09There's more hair on that chicken than there is on that thing!
0:57:09 > 0:57:13- Shall I let you into a secret?- No don't, please don't. There you go.
0:57:13 > 0:57:16- It would really good... - Do it well with cooking.
0:57:16 > 0:57:19OK, we're going to the Thai chicken. I tell you my secret in a moment.
0:57:19 > 0:57:21We are doing Thai chicken, beautiful free range chicken
0:57:21 > 0:57:24with five ingredients for the base of the chicken.
0:57:24 > 0:57:27- Right, I'm going to chop this up. - Creamed coconut, bash it up.- Right.
0:57:27 > 0:57:30In the meantime, I'm going to do some limes.
0:57:30 > 0:57:34Obviously, charity calendar, close to my heart and my family's heart,
0:57:34 > 0:57:36- with my grandad and stuff.- Yeah. - Prostate cancer
0:57:36 > 0:57:40and very important for guys, as well. You should be checked, you know.
0:57:40 > 0:57:43And, something that I've never done before in my life.
0:57:43 > 0:57:46- You're not going to show us how to check it, are you?- No.- OK.
0:57:46 > 0:57:49- I was...- I was getting worried them.
0:57:49 > 0:57:54I didn't really know what to expect about, you know, getting naked,
0:57:54 > 0:57:56- especially in the kitchen at work.- Yeah.
0:57:56 > 0:58:00I was in the shower in the morning, and I thought, I'll make myself look good, have a shave.
0:58:00 > 0:58:03Have a shave? You shaved all over?
0:58:03 > 0:58:06So I was like that and I went, boy band moment.
0:58:06 > 0:58:07THEY LAUGH
0:58:07 > 0:58:10I did my nips.
0:58:10 > 0:58:13- You did your nips?- Well, you know...
0:58:13 > 0:58:15I need a knife.
0:58:16 > 0:58:18- Yeah.- You'd have attacked him.
0:58:18 > 0:58:22Is it sore if I do that?
0:58:22 > 0:58:24- Watch my poppy.- There you go. Chilli's gone in.
0:58:24 > 0:58:28Chilli, we got the chopped up coconut, some lime juice in here,
0:58:28 > 0:58:30some lime zest in here
0:58:30 > 0:58:32and the ideas we are going to make a paste.
0:58:32 > 0:58:34Can you do that and add the rest of this lime, please?
0:58:34 > 0:58:37- Yeah, throw the lime in.- Thank you. Let's talk about chicken.
0:58:37 > 0:58:40This is a free range chicken, I recommend that, or if not at least farm assured.
0:58:40 > 0:58:44All you do is make sure you open up the legs,
0:58:44 > 0:58:47get your fingers in and I'm going to turn this around
0:58:47 > 0:58:49and get this started.
0:58:49 > 0:58:52All we do is we are going to open it up across the top of the crown.
0:58:52 > 0:58:55OK, when I say the crown, that's the two breasts of the meat.
0:58:55 > 0:58:58We're creating a pocket, if I go like this.
0:59:00 > 0:59:04Like so, and as you can see, there you have it.
0:59:04 > 0:59:07That's going to be our little flavour pocket.
0:59:07 > 0:59:08The legs have a lot of flavour in chicken
0:59:08 > 0:59:13- so I'm just going to make a couple of score marks on the thighs.- Yep.
0:59:13 > 0:59:15Both sides.
0:59:15 > 0:59:17OK, get that out of the way.
0:59:17 > 0:59:19- Right, how are we looking? - We're looking good.
0:59:19 > 0:59:21- Have you got coriander in there? - It's in there, chef.
0:59:21 > 0:59:25We use the stalks because it's got fantastic flavour.
0:59:25 > 0:59:30- I'm going to get a spoon. That's looking great.- Looking good.
0:59:30 > 0:59:33Brilliant stuff. In the meantime, can you get on with...
0:59:33 > 0:59:36- There you go.- Calm down.
0:59:36 > 0:59:38- There you go.- Next can you do a bit of garlic for me.
0:59:38 > 0:59:40- Garlic is on the way.- Now watch...
0:59:40 > 0:59:42Here's our little pocket.
0:59:43 > 0:59:44You just add this.
0:59:45 > 0:59:50Then you just give it a little, oh... you know what I mean?
0:59:51 > 0:59:54- Smooth...- I don't know what you mean, but anyway.- Feel it, feel it!
0:59:54 > 0:59:56Look at that. Love it.
0:59:56 > 1:00:00That's flavour and it's going to cook through the breast. It'll help keep it moist.
1:00:00 > 1:00:05In the leg department, give it a little stuff like this,
1:00:05 > 1:00:07a little pat on the bits that you've scored.
1:00:07 > 1:00:11The idea is you're putting the stuff inside the skin?
1:00:11 > 1:00:14Yes, and as it cooks, the flavour will come through.
1:00:14 > 1:00:16In the meantime, get myself a baking tray.
1:00:16 > 1:00:18I've got one remaining lime left.
1:00:18 > 1:00:20I'm going to create what we call a trivet
1:00:20 > 1:00:24and it's nothing rocket science, it's just a little resting platform
1:00:24 > 1:00:27for the bird to sit on. The idea is, any juices that come out of this,
1:00:27 > 1:00:29mixes with the lime juice
1:00:29 > 1:00:32and as you baste it in the second part of the cookery,
1:00:32 > 1:00:35it just adds a nice little limey zing to it.
1:00:35 > 1:00:38I know there's lime in there but you really want to get that coriander,
1:00:38 > 1:00:40lime and chilli thing going on.
1:00:40 > 1:00:42Elaine's looking well impressed with this.
1:00:42 > 1:00:45I'm taking it all in.
1:00:45 > 1:00:49Right, OK. A bit of oil over the top. Thank you James, that's great.
1:00:49 > 1:00:51- I'll move that onto one side. - Thank you.- There you go.
1:00:51 > 1:00:53OK, now, a bit of tin foil.
1:00:53 > 1:00:56Then after this, as you can see James has taken away the board
1:00:56 > 1:01:01and the knife I used with the raw meat because I'm going to wash my hands straight away after this.
1:01:01 > 1:01:04James you're going to bang that in the oven, yeah?
1:01:04 > 1:01:07Yeah, I've done everything else, why not? I might as well do that.
1:01:07 > 1:01:09- Keep up the good work, fella! - This goes in the oven.
1:01:09 > 1:01:12All of today studio recipes, including this one from Mr Tanner,
1:01:12 > 1:01:13are on our website. Go to...
1:01:15 > 1:01:17You'll find dishes from our previous shows on...
1:01:20 > 1:01:22OK, bit of oil in the pan.
1:01:22 > 1:01:27- The whole idea of this, this is from your new book, yeah?- Yes, it is.
1:01:27 > 1:01:29My book's all based on five ingredients,
1:01:29 > 1:01:34either it's whole meals, or if not, as the main bit for a meal that you add an accompaniment to.
1:01:34 > 1:01:39- But it's your first solo book? - It is, 100 recipes, a year in the making.
1:01:39 > 1:01:43I'm really proud of it, it was a lot of work.
1:01:43 > 1:01:45A big mixture of different cuisine.
1:01:45 > 1:01:48- Books are a huge amount of work. - Massive.
1:01:48 > 1:01:52Over here, this is what I'm serving my five ingredients with the chicken,
1:01:52 > 1:01:57this is garlic. Have you noticed I don't want the pan ridiculously hot.
1:01:57 > 1:01:59I want to bring it up and to that we're going to add a bit of sugar.
1:02:00 > 1:02:03You might think why am I putting garlic with sugar?
1:02:03 > 1:02:06Garlic, if you put it in raw would taint.
1:02:06 > 1:02:08Don't forget keeps sending your wooden spoons in.
1:02:08 > 1:02:11I knew you'd go for that one.
1:02:11 > 1:02:13- Who is this one from? - The big stirrer.
1:02:13 > 1:02:15It's from Maz Weller of Gillingham.
1:02:15 > 1:02:18- There you go.- Up the Gill's.
1:02:18 > 1:02:22We're just going to cook it out so that sugar is starts to dissolve.
1:02:22 > 1:02:26Grab the Pak Choi, Chinese cabbage, if you want.
1:02:26 > 1:02:29You could use normal cabbage for this if you want to do it in chunks.
1:02:29 > 1:02:32Can you pass me the stock, please?
1:02:32 > 1:02:34- Also, James... Thank you. - There you go.
1:02:37 > 1:02:40Yeah, that's cool. A bit of fish sauce. James, can you do me a...
1:02:40 > 1:02:44Cheffy term here, ready? Can you do me a cartouche, please?
1:02:44 > 1:02:46Oh, cartouche.
1:02:46 > 1:02:47This is my seasoning.
1:02:47 > 1:02:49Elaine, it's a round bit of paper, love.
1:02:49 > 1:02:50THEY LAUGH
1:02:50 > 1:02:53I just thought it sounded posh.
1:02:53 > 1:02:57A cartouche is the Plymouth equivalent to a lid.
1:02:57 > 1:02:59It's that. Do you want a hole in the middle of it?
1:02:59 > 1:03:02That's the traditional way of doing it, you put a hole in the middle.
1:03:02 > 1:03:06Seeing as you are on a roll, on the top.
1:03:06 > 1:03:10This cooks in seconds. You want firmness and bite. Normally, you think, "Why are you
1:03:10 > 1:03:13"covering stuff with green veg? You don't do that."
1:03:13 > 1:03:15We are cooking it through very quickly.
1:03:15 > 1:03:17I've done it. All over that. Fish sauce, that is.
1:03:17 > 1:03:20That lovely seasoning, the saltiness and all that thing.
1:03:20 > 1:03:23The pan is simmering with water, some pre-done egg noodles.
1:03:23 > 1:03:27What's the difference between that and putting a lid on it?
1:03:27 > 1:03:30- The difference between that and putting a lid on it?- Yeah.
1:03:30 > 1:03:33I don't want it to stew and lose that colour, so you've got a bit of air around the outside
1:03:33 > 1:03:36and obviously you put this wonderful hole in the middle.
1:03:36 > 1:03:39- Right.- Thanks for that. - That's all right.- Cool.
1:03:39 > 1:03:41OK, now, here we go.
1:03:41 > 1:03:43Noodles, I'm putting the heat back into them.
1:03:43 > 1:03:44Give them a little swizzle.
1:03:46 > 1:03:49Then we're going to drain them off.
1:03:49 > 1:03:51Like so.
1:03:52 > 1:03:55I'm going to grab this pan, use this.
1:03:55 > 1:03:58We've got some chopped spring onion,
1:03:58 > 1:04:00chopped coriander...
1:04:00 > 1:04:01Oh...
1:04:01 > 1:04:03..sesame seeds, did you hear that.
1:04:03 > 1:04:06- Heaven.- Do like that? Will you calm that down, I don't want that.
1:04:08 > 1:04:09Sesame oil, this is.
1:04:09 > 1:04:11That would be six ingredients, if you did that?
1:04:12 > 1:04:13There you go.
1:04:13 > 1:04:17We're getting to that point, I'll give this all a good mix up.
1:04:17 > 1:04:18Tidy up a bit.
1:04:18 > 1:04:21We'll be getting to Football Focus, if you don't hurry up!
1:04:21 > 1:04:26Obviously, at home, use a pair of tongs. I've got asbestos fingers.
1:04:27 > 1:04:32We'll grab that, a little bit more of the greenery on there, as well.
1:04:32 > 1:04:34- Chicken...- Thank you, chef.
1:04:34 > 1:04:36OK, clean knife, clean board.
1:04:36 > 1:04:40- Check out that chicken. That's what I'm talking about. - Looking good.- Very good, tasty.
1:04:40 > 1:04:42I'm just going to cut a bit of this.
1:04:42 > 1:04:44James, can you put one of them on the bottom.
1:04:44 > 1:04:47Can you see how that's cooked? And, some juice, James.
1:04:47 > 1:04:48That will be fantastic.
1:04:48 > 1:04:52This is wonderfully moist, as well, because it's been cooked through.
1:04:52 > 1:04:54It only takes around about an hour.
1:04:54 > 1:04:57- The first part...- Whoa...
1:04:57 > 1:04:59Carry on, don't worry, it's fine.
1:05:01 > 1:05:05- You're definitely fine? - It wouldn't happen with a lid!
1:05:07 > 1:05:10Don't worry, nobody noticed, James, fine.
1:05:10 > 1:05:12Moving on...
1:05:12 > 1:05:17So with the chicken, get the stuffing over the top.
1:05:17 > 1:05:21- On the top?- One on top, some of the juice from it as well, please.
1:05:21 > 1:05:23That's the stuffing that I'm just scraping on.
1:05:23 > 1:05:26I've got a few bits of additional coriander here.
1:05:26 > 1:05:28A little sprinkling over the top.
1:05:28 > 1:05:30So remind us what that is again?
1:05:30 > 1:05:33That's my Thai style chicken, coriander,
1:05:33 > 1:05:36chilli and everything else with some sesame noodles
1:05:36 > 1:05:39- and some garlic pak choi. Oh, yes!- Phor!
1:05:39 > 1:05:42Without the cartouche. If you're doing it at home, check that out.
1:05:47 > 1:05:52There you go. Well, dive in. Have a seat over there.
1:05:53 > 1:05:56Look at this. Does that look like heaven, or what?
1:05:56 > 1:05:58What that picture, or that?
1:05:58 > 1:05:59THEY LAUGH
1:05:59 > 1:06:03I was going to say, if that looks like heaven, Elaine, you need to get out more.
1:06:03 > 1:06:06This looks like heaven to me.
1:06:06 > 1:06:10Do like all those oriental flavours? You could do that, pheasant would be great with that.
1:06:10 > 1:06:14- Pheasant would be wonderful, guinea fowl.- Yeah.- Mm...
1:06:14 > 1:06:16- And tweak it, play around with the recipe.- Heaven.
1:06:16 > 1:06:20Well, guys, I don't think you're getting any so let's go to Orpington in Kent
1:06:20 > 1:06:23and see what Olly Smith has chosen to go with James's Thai chicken.
1:06:32 > 1:06:35If James's Thai roast chicken was swimming in coconut milk
1:06:35 > 1:06:37then I might choose a Verdelho,
1:06:37 > 1:06:40or even an oaky Chardonnay to match up with creamy texture like this
1:06:40 > 1:06:43Hunter Valley Chardonnay.
1:06:43 > 1:06:47However, James is deploying more punchy aromatics with the chilli, lime and coriander
1:06:47 > 1:06:51and for that I'm after a white wine with more vibrance and vigour
1:06:51 > 1:06:55so I'm selecting Domaine Mandeville, Viognier.
1:06:55 > 1:06:56It's a peach.
1:06:58 > 1:07:02Viognier, tends to smell and taste similar to apricots.
1:07:02 > 1:07:06But this one here has also got a gorgeous lemony fragrance to it
1:07:06 > 1:07:08and it's that brightness that is going to pick up
1:07:08 > 1:07:12on the salty flavours in the dish like the Thai fish sauce.
1:07:13 > 1:07:17There is a glorious fruitiness there, that's going to help tame
1:07:17 > 1:07:19the spice of the chillies but you've also got that zing
1:07:19 > 1:07:22and that's what's going to work with the flavours like the bite
1:07:22 > 1:07:26of the spring onion, the coriander and, of course, those zesty limes.
1:07:26 > 1:07:29There's an aromatic twist in here, which I think is awesome
1:07:29 > 1:07:32and that will pair up with the toasted sesame seeds,
1:07:32 > 1:07:36the sesame oil and, of course, the glorious garlic.
1:07:36 > 1:07:40James, here's to your tantalising Thai roast chicken.
1:07:40 > 1:07:42Cheers!
1:07:43 > 1:07:44Ah...
1:07:44 > 1:07:47Cheers, indeed, and that hair is still there.
1:07:47 > 1:07:51- I think a little bit of hairspray, what do you reckon? - I think that's fantastic.
1:07:51 > 1:07:55With the flavour, the chilli, the coriander, I think it'll cut through it beautifully.
1:07:55 > 1:07:57- It's not bad, is it? - A bit of a bargain.- Nice and smooth.
1:07:57 > 1:08:00Bargains today. Tom, you're just happy.
1:08:00 > 1:08:02He's so happy, he's having the time of his life.
1:08:02 > 1:08:05- What you reckon, Mr Kitchen? - Fantastic, not usually my style of cooking
1:08:05 > 1:08:08- but I've got to say, that's good.- There you go.
1:08:11 > 1:08:14Another top wine choice from the great Olly Smith.
1:08:14 > 1:08:16I bet he's glad he doesn't have to match the wines to go with
1:08:16 > 1:08:19the omelettes made in the omelette challenge.
1:08:19 > 1:08:22Having tried them all, it's a miracle I've survived this long.
1:08:22 > 1:08:25When those two greedy Italians, Antonio Carluccio and Gennaro Contaldo
1:08:25 > 1:08:27went head-to-head earlier this year,
1:08:27 > 1:08:31I was expecting things to get very messy and I was right.
1:08:36 > 1:08:37Right, let's get down to business.
1:08:37 > 1:08:40Two Italians on the show, two omelettes. That's all I ask.
1:08:40 > 1:08:44As quick as they can. Antonio did it in 31.88 seconds.
1:08:44 > 1:08:47Gennaro there, second on our board.
1:08:47 > 1:08:50Gennaro, why you don't ask to break my eggs?
1:08:50 > 1:08:53Right, I'm going to give you a hand here because you've had an operation.
1:08:53 > 1:08:56- I'm going to give you a hand.- Wow!
1:08:56 > 1:08:57This is the first time.
1:08:57 > 1:09:00- Let's put the clocks of the screens, please. Are you ready?- OK.
1:09:02 > 1:09:06Not yet, not yet! OK, you can do it, if you want, go on.
1:09:06 > 1:09:08Are you ready? Three, two, one, go.
1:09:28 > 1:09:30Make sure it's cooked.
1:09:32 > 1:09:35Argh!
1:09:40 > 1:09:43Look at that.
1:09:43 > 1:09:46- It's cooked!- It's definitely cooked.
1:09:46 > 1:09:50- Definitely is.- And salt, as well. - Yeah, and seasoned.
1:09:51 > 1:09:54I don't think there's any season on there.
1:09:57 > 1:10:00Right... Gennaro...
1:10:00 > 1:10:01I know, I know.
1:10:01 > 1:10:04- 28.12, nowhere near.- Wow!
1:10:04 > 1:10:06Carluccio...
1:10:06 > 1:10:11- Gennaro, why do you go so deep down? - Yes, I know.
1:10:11 > 1:10:13You are quicker, where are you?
1:10:13 > 1:10:14Down there.
1:10:14 > 1:10:16- You can take that home.- Oh, good.
1:10:16 > 1:10:18- You are a lot quicker. - I have a collection.
1:10:18 > 1:10:21That operation did you a world of good. You did it in
1:10:21 > 1:10:24- 27.14 seconds.- Wow!
1:10:24 > 1:10:26A pretty respectable time there.
1:10:26 > 1:10:27APPLAUSE
1:10:28 > 1:10:31- Fantastic stuff.- That's the last time I'm making him win!
1:10:35 > 1:10:38Now, I've only ever worn my chef's jacket once on the show
1:10:38 > 1:10:41and that was to cook with possibly the greatest pair of chefs
1:10:41 > 1:10:43we've ever had on Saturday kitchen.
1:10:43 > 1:10:45Michel Roux senior and his son, Alain,
1:10:45 > 1:10:47who was making his debut on live TV.
1:10:47 > 1:10:51Sit back and enjoy one very special recipe, indeed.
1:10:56 > 1:10:59- Great to have you on the show, chef. - Thank you.- Fantastic to be on.
1:10:59 > 1:11:02What are you cooking for us? What's the name of this dish?
1:11:02 > 1:11:04It is warm timbales.
1:11:04 > 1:11:06We are going to cook a couple of timbales.
1:11:06 > 1:11:11- Some timbales of scallop mousse with fresh herbs.- Sounds good to me.
1:11:11 > 1:11:13And asparagus as garnish.
1:11:13 > 1:11:15You want me to first for get on and butter these moulds
1:11:15 > 1:11:18and you're going to make the mousse, is that right?
1:11:18 > 1:11:20If you can, after that, what you'll do is you'll open
1:11:20 > 1:11:22- me the scallops, which are live. - No problem.
1:11:22 > 1:11:25I'm going to start by doing the mousse.
1:11:25 > 1:11:30I've got the fresh scallops that have been opened, cleaned and pat dried.
1:11:30 > 1:11:32- These are the king scallops, yeah?- Yes.
1:11:32 > 1:11:35They have been nicely pat dried
1:11:35 > 1:11:41so they haven't got too much water to it.
1:11:41 > 1:11:44I'm breaking the eggs and that's having a whizz.
1:11:45 > 1:11:48Chris mentioned school, and that kind of stuff,
1:11:48 > 1:11:52how are your memories of school, when you were a kid?
1:11:52 > 1:11:55- Did he cook much for you when you were at school?- No.- No?- Never.
1:11:55 > 1:11:57Just a little salt.
1:11:57 > 1:11:59Where does your interest lie in food?
1:11:59 > 1:12:02Was that something that you learned from these guys, or did it happen later on?
1:12:02 > 1:12:07I think it helps to have an uncle and a dad like that
1:12:07 > 1:12:11who really are into their food and yeah,
1:12:11 > 1:12:13dad used to cook, now and again at home.
1:12:13 > 1:12:16Now we're getting to know the truth.
1:12:16 > 1:12:18- It does help, yeah.- Exactly.
1:12:18 > 1:12:23I'm putting a pinch of cayenne pepper in there.
1:12:23 > 1:12:26- A little salt as well.- Yeah.
1:12:28 > 1:12:32- And double cream.- How many king scallops is that, that's about five?
1:12:32 > 1:12:37There's about five, you can go up to six, seven or eight if they are really small.
1:12:39 > 1:12:42- That's going to whizz for another minute.- Yeah.
1:12:45 > 1:12:47- That's just cayenne pepper you put in there?- Yes,
1:12:47 > 1:12:50You could use a white pepper or black pepper
1:12:50 > 1:12:53if you don't really fancy the spiciness of the pepper
1:12:53 > 1:12:56of the cayenne.
1:12:56 > 1:13:00We think it does give a bit of a kick to it.
1:13:00 > 1:13:04In terms of your formal training, when did all that start?
1:13:04 > 1:13:08That started only five years ago, I was 16.
1:13:10 > 1:13:14- So, no, I started about 16 years old.- Yeah.
1:13:15 > 1:13:20Yeah, it was in the pastry, pastry shop doing classical desserts
1:13:20 > 1:13:23and pastry in Paris.
1:13:23 > 1:13:27- That was a great time. I did that for two years.- Yeah.
1:13:27 > 1:13:32After that, moved into cooking into cooking in restaurants.
1:13:33 > 1:13:37The rest, as we say, is history because you took over the Waterside. When did you take that over?
1:13:37 > 1:13:41- I joined nearly 20 years ago.- Yeah.
1:13:41 > 1:13:44In the last eight years, dad stopped cooking.
1:13:44 > 1:13:46- That's really... - I had to stop cooking.
1:13:46 > 1:13:50The two of us were too many in the kitchen.
1:13:50 > 1:13:53That's really went things started to be a bit serious for me.
1:13:53 > 1:13:57It's a big place to fill, that place.
1:13:57 > 1:14:00It is, but it's not as much stress than being here.
1:14:00 > 1:14:03No, I have to say, I'm really pleased to be here
1:14:03 > 1:14:06because not only are you a great mate,
1:14:06 > 1:14:08you're a great chef.
1:14:08 > 1:14:12My dream was to become a millionaire.
1:14:12 > 1:14:15- Was it?- Yeah, yeah.
1:14:15 > 1:14:19I think I've got more chance with Chris...
1:14:19 > 1:14:20THEY LAUGH
1:14:20 > 1:14:23So what herbs have we got in there? I've buttered these moulds.
1:14:23 > 1:14:27- Yeah, they're nicely buttered, with soft butter.- Yep.
1:14:27 > 1:14:30And I've got tarragon, parsley.
1:14:30 > 1:14:34You could use only one herb or you could use even dill or chives.
1:14:34 > 1:14:35- That would go well with it.- Yep.
1:14:35 > 1:14:38I know where you were this morning before we came.
1:14:38 > 1:14:42We were snipping those fresh herbs in the garden at the Waterside Inn.
1:14:42 > 1:14:44- Ah, you see!- So that's inside.
1:14:44 > 1:14:47So you line that quite carefully cos we'll tip these out.
1:14:47 > 1:14:51Yes. So it just needs to be pressed on the sides at the bottom.
1:14:51 > 1:14:55- We're putting a bit of the mixture in there.- Yep.
1:15:00 > 1:15:05- That's the mousse.- And now I'm going to fill up the roasting tray...
1:15:05 > 1:15:09- I'll cover them up for you. - ..with some boiling water.
1:15:09 > 1:15:11Why the paper, then? Why's that?
1:15:11 > 1:15:15- That's to help for the cooking.- Yeah.
1:15:15 > 1:15:17It does ease the cooking
1:15:17 > 1:15:21cos it gives a little bit of water at the bottom of the mould.
1:15:21 > 1:15:24- Do you want me to put that in...? - Yep, that goes in the oven.
1:15:24 > 1:15:27- That one like that.- Thank you.- It's got three minutes, that other one.
1:15:27 > 1:15:32- How long do you cook those for? - They cook for about 20, 25 minutes.
1:15:32 > 1:15:35- OK. I'll move that cos I know we've got to get our sauce on.- Oh, yes.
1:15:35 > 1:15:38Your asparagus is all cut there.
1:15:39 > 1:15:42- Done.- There you are. - I'll do you a little bit of shallot.
1:15:42 > 1:15:45Now, for somebody that's never actually been permanently
1:15:45 > 1:15:49brought up in England, you've got the French accent quite well.
1:15:49 > 1:15:54Well, yeah, that's because the school has been French throughout,
1:15:54 > 1:15:56- you know, my youth.- Yeah.
1:15:56 > 1:15:59And my dad's English is not brilliant, so...
1:15:59 > 1:16:01THEY LAUGH Sorry.
1:16:01 > 1:16:04- Still room for improvement. - Still room for improvement.- Oh, yes!
1:16:04 > 1:16:09There you go. Right, so explain the sauce for this.
1:16:09 > 1:16:12The sauce is, basically I'm doing the garnish as well as the sauce
1:16:12 > 1:16:16at the same time, so I'm having the asparagus,
1:16:16 > 1:16:18which I'm trimming the stalks.
1:16:18 > 1:16:23And I've got the pan here, which is with the butter.
1:16:23 > 1:16:27I'm going to melt that down and foam it.
1:16:27 > 1:16:31While you get that in, don't forget, you'll find Alain Roux's recipe
1:16:31 > 1:16:34along with the other studio recipes from today's show on our website.
1:16:36 > 1:16:39- Fabulous. Right, so that goes straight in there.- Yeah.
1:16:39 > 1:16:41We're basically going to cook the asparagus tender
1:16:41 > 1:16:45- so you can just check those. - You've got the shallot there.
1:16:45 > 1:16:50We've got the asparagus, which should be really crunchy, slightly tender.
1:16:50 > 1:16:55- So you can check it with the finger or a small knife.- Yeah.
1:16:55 > 1:16:58So anybody that hasn't been to Bray,
1:16:58 > 1:17:01it's kind of like a little gastronomic village now,
1:17:01 > 1:17:03- isn't it, I suppose?- It is, it is.
1:17:03 > 1:17:08- With our friend Caldesi and obviously with Heston.- Yep.
1:17:08 > 1:17:11So, yeah, it's a great place to go.
1:17:11 > 1:17:15But you've got a unique place cos yours is right on the river?
1:17:15 > 1:17:18It's true, the setting is quite unique.
1:17:18 > 1:17:24- To spend the afternoon is really a lovely thing to do.- Yeah.
1:17:24 > 1:17:28And you've got a new kitchen? He's spent some money on you.
1:17:28 > 1:17:31- Don't talk to me about that! - THEY LAUGH
1:17:31 > 1:17:33- Over £1 million!- For a kitchen?!
1:17:33 > 1:17:36That's why I left the country! I couldn't live any more!
1:17:36 > 1:17:40It took the three months project.
1:17:40 > 1:17:43And definitely worth it.
1:17:43 > 1:17:49- It's just been two years now and it's working beautifully well.- Lovely.
1:17:49 > 1:17:51So I've taken half of the asparagus,
1:17:51 > 1:17:54- which is going to be the garnish to go on the plate.- Yep.
1:17:54 > 1:17:58I'm leaving the other half of the asparagus in the pan.
1:17:58 > 1:18:00I've added the shallots, the wine.
1:18:00 > 1:18:05- And I will add the double cream and a little lemon.- Yeah.
1:18:06 > 1:18:07Once the timer goes off,
1:18:07 > 1:18:10is there a way of checking these to see if they're ready, or...?
1:18:10 > 1:18:14Yes, the best thing to do is to use a small knife or a skewer,
1:18:14 > 1:18:16so the skewer is here.
1:18:16 > 1:18:19That's how we do. We just, you know, point...
1:18:20 > 1:18:24Put it in the middle for about eight, ten seconds
1:18:24 > 1:18:27- and it should be, you know, clean and warm.- Yep.
1:18:27 > 1:18:29- So they're just about there.- OK.
1:18:29 > 1:18:32And the reason you put it on your lip, just to check the heat of it?
1:18:32 > 1:18:36Yes. It needs to be hot, otherwise it's obviously not cooked.
1:18:36 > 1:18:40It's a shame it's not very hot. You'll you burn your lips!
1:18:40 > 1:18:45- Not a very caring father, are you? - We get on very well as a family.
1:18:45 > 1:18:48- He's always been like that to me. - Shall we get the social workers?
1:18:48 > 1:18:49THEY LAUGH
1:18:49 > 1:18:53- You wait your turn for your meringue! - Exactly!
1:18:53 > 1:18:55Oh, God, I should remember that!
1:18:55 > 1:18:59So we take the sauce and you're just going to pass that?
1:18:59 > 1:19:01Yeah, and that's going to be passed through a fine sieve.
1:19:01 > 1:19:04The scallops, obviously, you're grilling them nicely.
1:19:04 > 1:19:07And we'll do a nice criss-cross on both sides if we can,
1:19:07 > 1:19:09but at least on the presentation side.
1:19:09 > 1:19:15That obviously depends on how you like your scallops to be cooked.
1:19:15 > 1:19:17If you like them, you know, very moist
1:19:17 > 1:19:21or if you prefer to be on the safe side.
1:19:21 > 1:19:24We've got our scallops. I'll lift these off. They're about ready.
1:19:24 > 1:19:28- And we're ready to plate.- Yeah. - You've got your dish out there.
1:19:28 > 1:19:33The sauce obviously needs to be checked on the seasoning.
1:19:33 > 1:19:38- I've got enough lemon in there. Needs a little salt.- Yeah.
1:19:41 > 1:19:46And what we do is obviously we use a small knife, which was here.
1:19:46 > 1:19:53- The knife, there you go.- Thank you. Which, just to ease the little dish.
1:19:54 > 1:19:57Cos the mousse, otherwise sometimes they tend to stick.
1:20:02 > 1:20:07- So it's super, super delicate. - Very delicate dish. Very delicate,
1:20:07 > 1:20:10which is always nicer to have that way.
1:20:10 > 1:20:13- Not too bad.- Not too bad!
1:20:13 > 1:20:16He takes long time but he's not too bad.
1:20:16 > 1:20:19- But anything which is good takes time - we know that.- Exactly.
1:20:21 > 1:20:22- The asparagus on.- Asparagus round.
1:20:22 > 1:20:26- It's great cos it's bang in season, that stuff, at the moment.- Oh, yes.
1:20:26 > 1:20:28- And that's the cherry meringue, isn't it?- Yep.
1:20:28 > 1:20:32- And you've got the scallops on the top.- And the scallops go on top.
1:20:32 > 1:20:34So remind us what that is again.
1:20:34 > 1:20:39So that's a warm timbale of scallop mousse with fresh herbs.
1:20:39 > 1:20:42You can see the nice parsley and tarragon, and asparagus.
1:20:42 > 1:20:44- There you are, James.- Easy as that.
1:20:49 > 1:20:52There you go. The boy did well.
1:20:52 > 1:20:54There you go. Right, dive into this.
1:20:54 > 1:20:57- Have a seat over here, Alain. - Yummy, yummy.
1:20:57 > 1:21:00Dive into that, tell us what you think. Lovely and light.
1:21:00 > 1:21:05- It's bouncing, it's really got a nice texture.- Like my baby's bum!
1:21:05 > 1:21:08THEY LAUGH
1:21:08 > 1:21:11- Just before you eat it!- I don't want to eat your baby's bum!- Like it!
1:21:11 > 1:21:15- Was it hard cooking in front of your dad? Is that difficult?- No, no.
1:21:15 > 1:21:18- It's difficult to do it in front of James.- Ah!
1:21:18 > 1:21:20To cook with James.
1:21:24 > 1:21:27We've had some great guests on the show this year.
1:21:27 > 1:21:30Chris Tarrant was one and comedian Lenny Henry was another.
1:21:30 > 1:21:34But would he see the funny side if he got his Food Hell at the end of the show?
1:21:34 > 1:21:36Let's remind ourselves what happened.
1:21:41 > 1:21:44It's time to find out whether Lenny will face Food Heaven or Food Hell.
1:21:44 > 1:21:46Everybody in the studio has made their mind up.
1:21:46 > 1:21:49Lenny, you could be having Food Heaven, which is, of course,
1:21:49 > 1:21:53lamb with a jerk, sort of, Jamaicany sort of seasoning.
1:21:53 > 1:21:56Alternatively, we've got our prawns. Look at those.
1:21:56 > 1:21:57Urgh!
1:21:57 > 1:22:00- They're lovely things, prawns! - It's like a Lady Gaga earring!
1:22:00 > 1:22:05Handbag or whatever it is! A nice lemon and basil mayonnaise with it. How do you think they've decided?
1:22:05 > 1:22:08I'd imagine they'd want to punish me and make me eat prawns.
1:22:08 > 1:22:11- They stuck by you cos you've got 6-1 to Heaven.- Oh, yes!
1:22:11 > 1:22:13- That's what you're getting!- Yes!
1:22:13 > 1:22:17HE SINGS MATCH OF THE DAY THEME
1:22:17 > 1:22:21- Come on, James!- Right, we need... - Jerk it! We've marinated this lamb.
1:22:21 > 1:22:24I'll get the marinade on now, I assure you that.
1:22:24 > 1:22:28We need to get it frying first, so, butternut squash, centimetre dice.
1:22:28 > 1:22:30Mango the same.
1:22:30 > 1:22:32And if you can get me some pomegranate
1:22:32 > 1:22:35and mix together a nice little salad with pomegranate.
1:22:35 > 1:22:38We have bits of cresses here, mint, coriander and frisee. That'll be it.
1:22:38 > 1:22:41- I'm going to fry this off first and get that colouring.- OK.
1:22:41 > 1:22:44Then I'll get that straight in the oven.
1:22:44 > 1:22:46Bit of oil to fire it up, pop it in a pan first,
1:22:46 > 1:22:48it does speed up the cooking time.
1:22:48 > 1:22:51Straight in there. Nice hot oven. That's about 450,
1:22:51 > 1:22:53so as hot as your oven will go at home.
1:22:53 > 1:22:57We call this the fillet but the fillet's much smaller on a lamb.
1:22:57 > 1:23:00It's the best end and it's the part where the lamb chops are.
1:23:00 > 1:23:02All you do is, before you do a seven...
1:23:02 > 1:23:05It's normally seven chops per loin, like that.
1:23:05 > 1:23:08You just take the bones off and you end up with a solid piece of meat.
1:23:08 > 1:23:10Right, we can marinate this.
1:23:10 > 1:23:14This is marinated here with some all spice, cinnamon and cayenne,
1:23:14 > 1:23:17cos I know you like it spicy, spicy, spicy.
1:23:17 > 1:23:19I like it hot, hot, hot!
1:23:19 > 1:23:22- So, some garlic...- Yes. - ..which we've got as well.
1:23:22 > 1:23:24Two cloves of garlic.
1:23:24 > 1:23:27As we're marinating this, they can just be crushed.
1:23:27 > 1:23:30- Just having a warm.- Having a warm. Some fresh thyme.
1:23:30 > 1:23:34Cos this, of course, you normally do with chicken and pork.
1:23:34 > 1:23:37Normally jerk chicken or jerk pork. They jerk everything in Jamaica.
1:23:37 > 1:23:41- Chuck it all in.- Just jerk it. Jerk it!
1:23:41 > 1:23:43- Scotch bonnet. You have to be careful with this?- Yeah.
1:23:43 > 1:23:46- Don't rub your eyes after chopping this.- Definitely not.
1:23:46 > 1:23:50- You put the seeds in as well?- I put the whole lot in.- Good luck!
1:23:50 > 1:23:52You'll be eating it very soon!
1:23:52 > 1:23:55The whole lot goes in and then we'll take some oil,
1:23:55 > 1:23:57- just put some oil in there as well. - OK.
1:23:57 > 1:24:01Little bit of oil. You see over there, Nick's doing our pickle.
1:24:01 > 1:24:04What pickle? What pickle are you doing?
1:24:04 > 1:24:06Going to do a little pickle, very quick to cook.
1:24:06 > 1:24:10Though it uses raw ingredients like butternut squash it cooks quickly.
1:24:10 > 1:24:15- So pop the lamb in.- Yes.- No salt in there. We'll season it afterwards.
1:24:15 > 1:24:18- There you go. Pop it in the fridge. - How long do you leave it for?
1:24:18 > 1:24:22Ideally you want to leave that for a couple of hours.
1:24:22 > 1:24:27- Overnight, you can do if you want. - Whay! Look at this!- There you go.
1:24:27 > 1:24:28He's very precise.
1:24:28 > 1:24:31Just chopping the butternut squash in, like, tiny squares.
1:24:31 > 1:24:34- A little bit of oil. The squash goes straight in.- Yeah.
1:24:34 > 1:24:38The mango, we can do exactly the same. And a pinch of sugar,
1:24:38 > 1:24:43- we're going to fire that up, just to caramelise it very quickly.- OK.
1:24:43 > 1:24:46I was speaking to you earlier. Don't you miss that programme Chef?
1:24:46 > 1:24:48Cos you said that was one of the favourite things you did.
1:24:48 > 1:24:52It was such a fantastic thing. A bit before its time actually,
1:24:52 > 1:24:55because, like I said before, people got used to chefs post-'90s
1:24:55 > 1:25:00whereas we began at the start of 90 and finished near the end of the '90s
1:25:00 > 1:25:04and since then people have really grown accustomed
1:25:04 > 1:25:07to chefs yelling and shouting and talking about ingredients
1:25:07 > 1:25:10in a very informed way on television, like this show, for instance.
1:25:10 > 1:25:13- So it would probably work now better than it did then.- Yeah.
1:25:13 > 1:25:16You went from extreme opposites, cos I was reading about your career,
1:25:16 > 1:25:20and you go from that to the stage, cos the stage is a big thing.
1:25:20 > 1:25:22- That Othello thing. - A massive change in my life.
1:25:22 > 1:25:26I was never destined to do theatre or Shakespeare
1:25:26 > 1:25:29as I thought it was guys in tights with a pineapple down their front
1:25:29 > 1:25:31going, "How he, thy thor, thy...!"
1:25:31 > 1:25:35Then when I got the opportunity after studying it for six years for my BA,
1:25:35 > 1:25:40I just realised that Shakespeare actually is rewarded by research.
1:25:40 > 1:25:43The more you look into it, the more you understand it,
1:25:43 > 1:25:45and as I'd done my BA in English literature,
1:25:45 > 1:25:48I suddenly understood it much better than I did when I was at school.
1:25:48 > 1:25:53It must have been frightening for you to do that cos you're almost judged before you do it.
1:25:53 > 1:25:54You are. I was very scared.
1:25:54 > 1:25:56I think people thought I'd say, "To be or not to be,
1:25:56 > 1:25:58"Katanga, my friend! Ah-ah!"
1:25:58 > 1:26:01And thank God, that didn't...
1:26:01 > 1:26:04I mean, I just worked as hard as I could to make it happen.
1:26:04 > 1:26:07I worked very hard with a fantastic director called Barry Rutter
1:26:07 > 1:26:10and a wonderful family theatre company called Northern Broadsides.
1:26:10 > 1:26:14They helped me get through it, and I'll always be grateful to them for that.
1:26:14 > 1:26:17- And you're doing theatre again? - Yes, I've been asked to do
1:26:17 > 1:26:20A Comedy Of Errors at the National Theatre at the end of the year.
1:26:20 > 1:26:23- Yeah.- Start rehearsing in October.
1:26:23 > 1:26:26- And I'm only just scared a little bit.- Only just scared a little bit!
1:26:26 > 1:26:31I'll have to have a cork up my bum for the entire experience!
1:26:31 > 1:26:34I could do this all day long but I just can't do theatre at all.
1:26:34 > 1:26:38It's just similarly... It's just hard work. Like any apprenticeship.
1:26:38 > 1:26:41You've got to go for it. And I've just decided to go for it.
1:26:41 > 1:26:44- It's fantastic and best of luck. - This looks fantastic.
1:26:44 > 1:26:46So that's your pickles. Almost done.
1:26:46 > 1:26:50- Touch of vinegar gone in there.- Yes. - You've got a salad. Boys, got that?
1:26:50 > 1:26:52Some lime. So, some fresh lime...
1:26:52 > 1:26:55So you've got that sour and sweet thing going on with the sugar,
1:26:55 > 1:26:57you've caramelised it and then added salt and lime.
1:26:57 > 1:27:01Yeah, just a bit of lime. And we got some mint, cos mint and lamb.
1:27:01 > 1:27:02We got coriander in there as well.
1:27:02 > 1:27:05- Lime juice, some salt. - This looks great.
1:27:05 > 1:27:07It's a dish you can have cold.
1:27:07 > 1:27:12Eat that with ham. Nice little bit of butternut squash pickle.
1:27:12 > 1:27:14It doesn't take the time which a lot of pickles do.
1:27:14 > 1:27:18Obviously you could make raw and leave it in the fridge for ages.
1:27:18 > 1:27:19- How are we doing? - Good. Just dressing.
1:27:19 > 1:27:22Making a salad with a dressing, that'll be great.
1:27:22 > 1:27:24- He's very bossy, isn't he, James? - Sorry?- Very bossy.
1:27:24 > 1:27:28- You're quite butch when you... - Yeah. "Do that!"
1:27:28 > 1:27:32- "Make me a salad!" I like how you said that.- Yeah, "Make me a salad!"
1:27:32 > 1:27:36We're going to pop this on the plate. This is nearly there.
1:27:36 > 1:27:39- These boys are used it when they're on here.- Yeah, yeah.
1:27:39 > 1:27:43- You just bossing them around. They're used to that, are they?- Yeah.
1:27:43 > 1:27:45There you go. Right.
1:27:45 > 1:27:50We've got our little pickle there. That's it. Nice little dressing.
1:27:50 > 1:27:55And our lamb... The good thing about this lime is you can serve it...
1:27:55 > 1:28:00- What are you doing with it?- Nothing! I wasn't doing anything, Chef.
1:28:00 > 1:28:01LAMB SIZZLES
1:28:01 > 1:28:03- Ooh!- We've got our lamb...
1:28:03 > 1:28:08- And then we can just... - That looks great.- ..slice this up.
1:28:09 > 1:28:14- Look at that.- It's quite pink.- That is how I want it. Still walking.
1:28:14 > 1:28:16- You like that, do you? - Yeah. Look at that.
1:28:18 > 1:28:22Lovely for our lamb. Then we've got this nice little salad.
1:28:22 > 1:28:24You could get that back on its feet again!
1:28:24 > 1:28:25THEY LAUGH
1:28:29 > 1:28:30Pomegranate...
1:28:30 > 1:28:33- and a few of our apple chips on the top.- Ooh!
1:28:33 > 1:28:36- How does that look? - That looks beautiful.
1:28:40 > 1:28:44We've reached the end of the show. I hope you've enjoyed watching
1:28:44 > 1:28:46some highlights from the past year on Saturday Kitchen.
1:28:46 > 1:28:48We'll have more for you next week.
1:28:48 > 1:28:51All the studio recipes from today's show are on our website:
1:28:51 > 1:28:53bbc.co.uk/recipes
1:28:53 > 1:28:56There are recipes from the whole series too,
1:28:56 > 1:28:58so get stuck in and have a go at them.
1:28:58 > 1:29:01We'll be back next weekend with another Saturday Kitchen Best Bites.
1:29:01 > 1:29:03I'll see you all then. Bye for now.
1:29:03 > 1:29:05Subtitles by Red Bee Media Ltd