Episode 19 Saturday Kitchen Best Bites

Good morning, and welcome to Saturday Kitchen Best Bites.

Now, we're not cooking live for you this morning, but instead we've got

a selection of recipe highlights from the past year to show you.

So coming up today...

EastEnders and Strictly Come Dancing Star Jimi Mistry joined us

back in January to talk food and dancing.

Big box, small box, big box, small box.

The chilli Mexican doughnuts

I cook for him certainly spiced things up too.

-It's going to be perfect.

-Great stuff.

Now talking of spice,

top Indian chef Vivek Singh brought along his fantastic tandoor oven

to help us celebrate our 200th show last November.

He made tandoori pigeon with fresh naan bread,

with just a little help from me and Mr Chris Evans.

Bye-bye, bye-bye! LAUGHTER

In May, we were treated to a masterclass in world class cooking

from one of the greatest chefs in the world, Alain Roux.

-Great to have you on the show.

-Thank you.

His warm timbales of scallop mousse with fresh herbs and asparagus

made for a stunning debut.

You are so waiting for me to pass it to you!

I don't think it's going!

And larger-than-life comedian Lenny Henry joined us

earlier in the year, but did he get his food heaven or food hell?

I had jerk lamb fillet

with spicy butternut squash for Lenny's food heaven.

but did he get his food hell,

vermicelli-wrapped king prawns with lemon basil mayo, instead?

I've no idea. I imagine they'd want to punish me and make me eat prawns.

Find out at the end of the show.

Now when it comes to Chinese food, there really is only one man

we turn to for a lesson in wok cooking - Ken Hom.

On his last visit, he made a crispy shrimp chicken with spicy Dandan noodles.

And here it is again.

Welcome back. Every time you're on, love the food.

And this one in particular, cos you really do...

-This is your one of your new dishes, is it?

-Yes, from my new book.

-Right.

Go on, get that in, yeah. Which is your...

-How many books have you done now?

-This is my 30th, so...

-30 books?

When did you start writing books? When was it?

Um, in the late '70s.

That's how long I've been around.

And they're still selling by the masses. So what's the name of this dish, then?

OK, this is crispy shrimp paste chicken,

which is really unusual

-and something I learned from a master chef in Hong Kong.

-Right.

And it's really brilliant, it's very, very Cantonese,

and it uses this, like, sort of almost ghastly smelling thing,

-which is fermented shrimp paste.

-You're selling it already(!)

-Yes!

I know. People will say, "Why is he making it, then?"

But it's like anchovy paste - it smells awful at the beginning,

-but once you start to cook with it...

-Yeah.

-..it is fantastic.

-It becomes incredibly fragrant.

-And how do they make it?

You know, they smash prawns and they put salt in it.

-Yeah.

-And they put it in the sun and it ferments.

And it has that real je ne sais quoi.

But it'll kill all the mosquitoes and everything.

-You don't want to be living next door to that factory, do you?

-No. And what I'm doing is

I'm putting some rice wine in here and smashing this up.

-So this is a paste?

-Tiny bit of soy sauce.

-Yep.

But not, sort of, any salt, because this is quite salty.

And a bit of sugar.

And a secret ingredient to this with shrimp paste is you take ginger,

and you just put in a cloth,

and then smash the living daylights out of it.

-Yep.

-Because what we want is...

-You haven't peeled that?

-No, you don't peel it.

-TIM:

-I think you've killed it.

-Huh?

-I think you killed it.

-And you squeeze the juice out of it, like this.

-Yep.

-Now the chicken I'm cutting up...

-Yes, will go into here.

-Into portions that can fry, cos we're going to deep fat fry this.

-Exactly.

-Got the end of it.

-And you squeeze this, like that.

And you know, this whole dish will have a very moreish taste to it.

-Right.

-And Tim will love it.

-Can't wait.

-He can't wait!

-Put that in there.

-There you go.

-Then you mix that up really, really well.

-That goes in there.

And then you let this marinate at least for half an hour.

Now, the best way to do this...

-If you could get me the one that's marinating.

-I can do that, yep.

..is to actually keep it overnight. It's even better.

-OK, we'll put that one...

-There you go, I'll swap you.

This is what it looks like after a while.

And what we're going to do is dust it with a little bit of, um...

-potato starch.

-Is this cornflour?

-Potato starch, which is even better.

-Tastes like starch, right?

-Yes.

And what you do is just dust this in.

-You can chop that up, if you will.

-I can do that.

-Thank you.

-Keep giving me jobs.

-Yes. He's a young lad,

-got to keep those hands busy.

-Not so young any more, Ken!

KEN LAUGHS

There you go.

There you go.

Now, you've got a restaurant over there as well, in Bangkok?

In Bangkok, yes.

And if any of your viewers come and visit me,

I would be delighted

to give them a complimentary glass of wine or champagne.

-Really(?)

-Only if they mention your name!

It's a long way to go for a free glass of wine, Ken!

OK, now, we're going to get this very, very hot.

And meanwhile, we're going to also do our...

-I'll cut the noodles, yeah?

-Right.

What noodles are these?

These are just thin fresh noodles, you can use dry noodles.

-And this is a really popular dish, especially in Sichuan.

-Right.

-Just add a dash of sesame oil to that.

-Yeah.

-Now, you can chop that.

OK. Now we're going to get this chicken on, are we?

-Yes.

-Get it frying away.

-And what you want to do is just make sure it's really well dusted.

-Yeah.

Drop that in the hot oil.

And the great thing about this is, we're going to do this twice.

-Right.

-It's going to be twice fried.

A little bit like sometimes what you do with your chips, right?

-Do you fry them twice?

-Yeah, yeah.

-Yes?

Now what oil have you got there, cos a lot of people ask?

Well, you know, the best oil to actually fry in

is either vegetable or ground nut oil.

-Right, OK.

-I think, because it holds a very high temperature.

-Yeah.

-This'll be the best fried chicken,

-I can tell you.

-But the common mistake is,

a lot of people use sesame oil to fry it. Completely ruins it.

No, it's too strong. It's really too strong.

I mean, remember, sesame oil is only used for flavouring,

-not for cooking.

-Yeah.

OK, that's fantastic.

-So we're going to cook that in two batches.

-Yes.

I'll lose that for you.

Now I take it the noodles, particularly this time of year,

-it's the longevity of life, isn't it?

-Yes, Chinese New Year, longevity.

You must always have noodles,

my mother admonishes, and you must never cut them.

Never, ever cut them, because if you cut them,

you will cut your longevity.

-So, we just want to just blanch the noodles like that.

-Yeah.

-OK, and...

Er...

And it's the Year Of The Rabbit, so what does that tell us?

If you were born in the Year Of The Rabbit, you're going to be prosperous,

-but if you aren't, forget it.

-Right.

-THEY LAUGH

I'm trying to be funny!

I'm trying to beat Tim at his own game.

-But it doesn't work, I should stick to cooking.

-Yeah.

Now, we're going to use this lovely Sichuan preserve vegetable.

-Yeah.

-You can buy this in a tin or...

-in a crock, and from a Chinese supermarket.

-Are these pickled?

They're pickle, and they're absolutely wonderful.

They're from Sichuan. They're covered in, like, chilli,

and they're really wonderful, and you have to chop.

-Are these what you call mustard greens?

-Yes,

these are mustard green stems, actually.

-They're the stems from the mustard green.

-Right.

-OK.

And you want to just chop this really, really fine. Thank you.

-I'm just going to drain those off for you.

-OK.

Just cooling off the noodles for a second, then we can drain them again.

There we go.

-Just cool those off.

-OK.

They're done.

-Right, and the chicken?

-OK. We're going to...

You check on that, while I just do the sauce.

So the idea is, we don't want to colour this too much.

We're just on about cooking it, that's the key.

Yes, you want to cook it through. That's what's really important.

You want to add oil to the wok. It is really, really hot,

and smoking like this.

-And we can add lovely vegetables.

-Do you want all this garlic?

-Yes.

-OK.

-Throw that all in here.

-Right.

And what we have here is the rest of the seasoning for this.

Oh, this looks good.

-I tell you, if you had a takeaway...

-Garlic in there?

-Please.

And the ginger?

-TRISTAN: Can I have a question about the chicken?

-Yes.

The way you're cooking it like that with the starch, is that velveting?

No, that's not velveting, this is just simply frying.

Velveting is when you actually coat it with a little bit of egg white

and cornflour and sesame oil and you put it in not hot oil, but warm oil.

-Or water.

-Yeah.

-And it makes the chicken really interesting and...

-Tender.

-Velvety. You're right.

-OK.

-What ingredients have we got, then?

-OK, I'll tell them one by one. This is rice wine.

-This one?

-Yes.

You need a bit of sugar, because this is quite hot.

-This one?

-Yes. This is chilli bean sauce paste.

Available from the Ken Hom range, which is coming out soon!

-THEY LAUGH

-You get a case for that,

for saying that!

-THEY LAUGH

-OK.

Just stir this around. And this is sesame paste,

which actually tastes like peanut butter, has a very nutty flavour.

-Now it's not tahini, is it?

-No,

it's not tahini, this is roasted, has a lot more flavour.

-A little bit of soy sauce.

-Right.

OK, this is really...

And you know, this is very typical Sichuan dish from western China.

-Bit of stock?

-Please. Thank you.

-A little bit more.

-This is chicken stock, yeah?

-Yes.

-OK.

And then we'll add the noodles.

And then I'll go pop the chicken back in.

-You've got a minute left.

-If I can just finish that...

So the reason why it goes in a second time, the oil heats up and we get it nice and crisp now.

Exactly, this is so crispy.

And it is really fascinating, because the shrimp paste now

has sort of dissolved and it's become so aromatic.

-Yeah.

-I mean, I love...

Someone said they didn't expect the chicken to ever taste like this.

And you say you got this from a chef over in...?

A master chef in Hong Kong, who I work with.

And, um...

He gave me his secret ingredient, which was the shrimp paste,

because I said it was so good

every time I used to go in there. That's perfect.

-OK, we can take that out.

-I'll grab our chicken back again.

-OK.

When the noodles are done, they'll be nice and spicy.

-I can see that's browned up nicely.

-Yes. Perfect.

-Yeah. We're nearly there, ready.

-OK.

-And this of course is one of your woks.

-Yes, of course.

Which amazes me how many you keep selling, because what is this?

-I mean, it's global, this.

-Yes.

Whenever I'm in a shop and I wander in, wherever you are,

you wander in, you've got one of your woks for sale.

-How many have you sold worldwide?

-Um, almost seven million.

-Seven million?!

-Yes, I know.

-Wow.

-It's pretty scary, isn't it?

-A wok in every household.

-You've got a long way to go, Tristan.

-There you go.

-OK, let's put the noodles...

-OK. Well, he's young.

-HE LAUGHS

Oops.

-OK.

-Don't cut them!

-OK, lovely. Pile that up.

-Looks pretty good to me.

That one's a Lambeth wok, that one!

THEY LAUGH

No wok jokes, please!

-So remind us what that is again?

-OK, this is crispy shrimp paste chicken.

And this is spicy, what we call, Dandanmian.

Which is Dandan noodles from Sichuan.

And perfect for Chinese New Year, because that's fortune and longevity.

The man's brilliant. Check that out.

-There you go. Right, dive into this.

-The moment of truth.

-The moment of truth. Have a seat over here, Ken. Dive in.

-Wonderful.

-Shall I just take one and pass it on?

-Might want a knife and fork.

Yes, I was going to say. I was trying to be clever with the...

And try it with the noodles as well.

I'll have a little bit of that and a little bit of that.

You've done it with chicken, but I suppose you could do it with rabbit or...

Yes, you could do this with rabbit, yes. Absolutely.

I'm not very good at, well, eating actually. Hang on.

THEY LAUGH

-We can't take you anywhere!

-Ready?

-Mmm.

-LAUGHTER

Just slurp it up!

-Just nod if you're happy.

-MUFFLED:

-Very nice!

There you go. Right, let's go back to Tonbridge in Kent, see what wine expert Olly Smith

-has chosen to go with Ken's crispy chicken. Go on, dive in.

-Oh, delicious!

With Ken's crispy shrimp paste chicken,

I'm after a mildly aromatic white wine to work with the exotic ingredients in the dish.

Such as this, a Pinot Gris from Alsace.

But I think it's important that the wine doesn't swamp

the subtle ingredients here.

We want all of those flavours to flourish.

So I'm choosing the rather sensational

Zalze Bush Wine Chenin Blanc.

It's my new best friend.

Chenin Blanc started out

in France's Loire Valley,

where it makes everything from very dry white wines

through to fizz, even sweet wines.

It's a bit of a chameleon.

But it's in South Africa where I think it's really starting to motor.

If you're after a white wine to match with mild, spicy dishes,

look no further.

HE SNIFFS Ah! Tropic quality!

Ah. That tastes brilliant.

It's somewhere between a Golden Delicious and a pineapple.

If only it was part of my five-a-day.

It's got great concentration. And that's what you want

when you're matching a wine with some spice in a dish.

Think about the bright heat of the ginger in Ken's recipe.

But you've also got a fruity quality here.

That's going to pick up on the natural use of sugar,

the sweetness in the dish.

And of course, there's that tang of the shrimp and the salty soy sauce.

This wine has some freshness.

In fact, Chenin Blanc is famous for it, and that's exactly what you need.

Finally, the Dandan noodles, that oomph of the chilli bean sauce.

Chenin Blanc is ready to rumble.

Ken, you're the man. Cheers!

Ah!

He certainly is, and a big wine buff as well.

-This goes perfect with that.

-Yeah.

-Now, he's hit it really on the spot.

-What do you reckon, Tristan?

-I think it's delicious, and I finally worked out

how to use chopsticks.

THEY LAUGH

-That brings you bad luck though, doesn't it?

-Yes.

Oh, God.

And Ken, of course, will be back live in the studio

later on this year with another great recipe.

Coming up, you can see how Rick Stein inspired me

to cook chilli chocolate churros for actor Jimi Mistry.

But first, here's a Far Eastern food postcard from the man himself,

Rick, all the way from Bangkok. Take it away, chef.

I'm in Bangkok, a place well-known by lots of people these days,

as it's one of the main hubs in the Far East.

And it's a place not unfamiliar to me.

I met up with Christopher Cheung, a real passionate foodie.

Christopher, just sum up what is so special about Thai food.

What makes it so wonderful?

Everything. It's the flavours that go into your mouth when you eat it.

It's sour, it's sweet, it's spicy.

You know, when you eat it, you have that tingling feeling.

It all comes in different preparations, the kind of spices

and herbs that they use when they cook it is just amazing.

So you never get fed up with Thai food, really,

because everywhere you go, you get different flavours.

It's true what he says.

And last week, he took me to the restaurant reputed

to make the best Pad Thai noodles in the whole of the city.

The noodles are cooked mainly with prawns

and a stock made with their shells, tamarind and palm sugar.

I get the impression here that everyone eats out.

It's cheap, varied and there's a real sense of theatre.

It's as if every street corner has its own special production.

I don't know why I have to justify myself, but people keep saying,

"You're always in markets, what can you find so new about them?"

And indeed, people are always saying,

"Why are you so enthusiastic about food?"

Well, to answer it, I was leafing through a book

by the famous food writer MFK Fisher the other day,

and I found this quote, and she said,

"People keep asking me why do I write about eating,

"about food and drink?

"'Why don't you write about the struggle for power

"'and security and love, the way that other writers do?'"

And she just said, "Well, the simplest way to answer that

"is like most human beings, I'm hungry."

I suspect these candied shrimps and candied crabs,

it looks like, they always intrigue me.

A whole crab. Shell and all.

Now that is candied, that's delicious.

I'd just like to know what they use them in.

But one thing that I really like about Thai food,

and indeed all Southeast Asian food, is the predominance of sugar.

I mean, we used to have sugar in our cooking in olden times,

but we seem to not really like the idea of sweet and savoury,

but it works a treat.

WOMAN LAUGHS

Now this is something I've never quite seen anywhere else in the world.

Not on this scale, anyway.

I first came here 20 years ago. It's changed a bit.

I think all the burners were over there then.

But what I really liked about it were these woks.

It was absolutely seared on my eyeballs, these woks,

and I went away and about 18 years later,

I got a wok like that in my own kitchen,

so impressed was I with the heat

and the speed with which they cooked everything.

But the thing that I really loved about this restaurant...

Well, I suppose you could call it a restaurant,

you might actually call it a supermarket, cos basically

you go right down the end there and choose your fish,

and choose your vegetables,

then they bring it all back here and cook it for you.

They give you a sort of suggestion of how to cook it,

but generally it's just left up to the chefs.

Well, it's a tourist attraction, no doubt. Inspired by - guess who?

Yes, that's right, the Chinese.

So what you do is to select what you fancy from the fish market.

Maybe a grouper, maybe a few of these freshwater prawns.

And some blue swimmer crabs. And possibly a mud crab.

Basically you buy whatever takes your fancy,

then you go to the checkout

and be prepared for a pretty serious bill.

Because it ain't cheap.

Salvador Dali would have liked this place.

It's like a mad fisherman's dream.

The chefs over gas fires that blow like jet engines

quickly cook everything I've bought.

From what I could make out,

beautifully done split prawns with turmeric,

clams in oyster sauce,

the meat from the mud crab, cooked with egg and more turmeric, was brilliant.

And steamed blue swimmers.

And finally, the grouper, hard fried,

the most common way over here.

It's a place definitely worth a visit, but maybe just the once.

It was all a bit big and overwhelming.

More on my scale was Som Tum Thai.

We call it green papaya salad.

Pounded chilli and garlic, then dried shrimp.

Now this was cooked by Sharon Si, who was taught by her mum.

That's very rare to find in a five-star hotel.

She's added peanuts, chopped-up French beans and tomato,

which she gently bruises.

This salad would be in my top five dishes in Asia.

Then palm sugar and fish sauce.

When you see fish sauce, then lime juice isn't too far behind.

The key to it all is shredded green papaya.

This salad is so refreshing, sour and hot.

Paradoxically, all that chilli and sourness seems to cool you down

in a hot and steamy climate.

It makes the perfect accompaniment to a very famous curry

here in Thailand.

That is very, very nice indeed. It's a Massaman curry.

It's really quite mild, which is unusual for Thailand.

It's origins actually are India, and Massaman means Muslim curry,

but it's a very typically Thai dish now.

And it partners very well, I think, this papaya salad,

which of course is searingly hot.

But like all eating in Thailand, everything comes together

and you just take what you like, and actually balance things yourself.

When I got home, I decided to make this curry the way Sharon Si

taught me, using chuck steak.

In goes some coconut milk.

A couple of whole cinnamon sticks. And the thing that really matters to me are these black cardamoms.

They're not like green cardamoms. They've got a lovely, smoky flavour,

which will come out in the final dish.

Some water.

And finally, a teaspoon of salt.

I'm just going to stir all that lot in now.

The great thing about this dish is it's so easy to make.

I mean, all you need to worry about, really,

cos this is just left to simmer for about two hours, with the lid partly covered,

is to make a really, really good Massaman curry paste.

So now I'm going to roast or dry fry, pan fry these ingredients without oil.

First of all, some chillies, Kashmiri chillies.

And then some whole coriander seeds. And then some cumin seeds.

I mean, the point of roasting all these is it just gives it

incomparable, toasty flavour, the curry.

And you can buy... Sorry, that was mace in there then.

You can buy Massaman curry paste,

but you can't beat doing this sort of thing yourself.

It really makes so much difference.

Some cloves in there, some cinnamon. And finally, some cardamom seeds.

These are seeds from green cardamoms this time,

not the black cardamoms that I used earlier.

So just turn that around and let the colour as well as the aroma develop.

And it's just that gorgeous...

That's a good Nigella word, gorgeous, I like that.

Gorgeous aroma that comes from these toasted spices.

Don't want to go on too far, otherwise you'll burn them.

Now I always think a good meat curry needs toasted spices,

but generally for a fish curry, I favour not toasting them,

just having it a bit more aromatic. So that's really hot.

Now I'm going to tip those into a spice grinder and grind them all up.

-HE COUGHS

-The chillies are a bit...

get your chest a bit.

Good for you, of course. There we go.

Right, now give them a grind.

I fried off onion and garlic,

and then I add the all-important shrimp paste.

Not different, really, to adding anchovies in a Mediterranean meat stew.

Then in go those ground spices, which I mix in with the fried onions

and garlic, and put that into the food processor.

I add chopped lemongrass, slices of ginger

and finally, coconut milk.

Then blend. The beef has been gently simmering in that mixture

of coconut milk, cinnamon and cardamom for nearly two hours,

so it's pretty tender.

I remove it and add some potatoes,

which need to cook for about 15 minutes.

So in with this wonderful, wonderful Massaman paste.

Stir that all the way through.

Like that. And now some tamarind.

Now this is what I actually call tamarind water,

so I've taken the paste, which quite often has seeds in it,

mixed it with a bit of water and put it through a sieve.

Next, more coconut milk. It's a really important part of this curry.

In with that. And now some palm sugar.

About... Well, a large teaspoon or so, maybe a bit more.

Now fish sauce, of course.

There we go. And now to return the meat.

So I'm putting in some fresh basil, just torn up,

and some peanuts, whole peanuts.

Just gives a lovely little crunch right at the end.

So there it is, the Mussaman - or Massaman - curry.

A Thai dish no doubt, but one that would not exist today

had it not been for those early Arab traders,

who introduced Muslim curries and spices to Thailand.

Well, that curry looked delicious.

Rick must've used nearly everything in the spice cupboard for that recipe.

But there was one thing he didn't use, which happens to be one of my favourite spices.

It's vanilla, and I'll show you a simple recipe using it now.

It's like vanilla churros, which is very simple.

They're like little doughnuts, but it's made in the way that you make choux pastry.

So first off, we start with water. That goes into our pan here.

And then we've got some butter. So water and butter. There you go.

Good pinch of salt. Like that.

And I've got a little bit of baking powder there and some flour.

You can use some vanilla for this, but what I'm going to do is roll this in some vanilla.

And to do that, we're going to make vanilla sugar, which is actually very simple to make.

It's basically a dry chilli as well, cos I'm going to spice this up.

But you take a dry chilli, just half of one will be enough.

Then you get the vanilla pod like that.

Bourbon vanilla is good. That's the best one.

It's big, fat vanilla pods. It comes from Madagascar, that stuff.

Then you just put some sugar in it.

And blend it for about ten seconds. All right?

Now the idea is we warm up everything in here.

If you just blend this, it will actually create

a chilli and vanilla sugar. So you can roll the sort of churros in it.

I love chilli, but I've never... You know, it's amazing

-how you can use it in sweet dishes, I have to say.

-It's great.

And that's it, really. Just pop that on there and you've got a vanilla...

and chilli sugar. Easy as that. We're going to finish this now.

Just very quickly, we're going to add our flour.

There we go. And our baking powder. That sits in there.

And we just give this a quick mix.

And it'll actually start to come together in a little bit of a dough, as well.

Now you're a big fan of cooking, aren't you, as well?

Cos you cook quite a lot with your daughter, yeah?

Yeah, no, me and my nine-year-old daughter Elin,

we've created this kind of like make believe fish restaurant

called the J & E, Jimi and Elin Restaurant,

so when she comes over to stay, we kind of...

She's very particular, you know,

she writes the menu, three-course menu. We go through it all.

We go and get the ingredients,

we come back and we cook the starter, main and pudding.

And if anyone is lucky enough to come over, she answers the door

with a tea towel over her and goes, "Please come in, come and sit down,

"have a drink, have some nibbles,"

and all this sort of stuff.

-Fantastic.

-So yeah, I love doing that with her.

I'm surprised you get time to cook much at home, because like you said, you're in the Strictly tour.

-Isn't it a 32-date tour it's doing now?

-Oh, yeah, 32 dates.

You'll know all about it from your time on it, but it's...it's...

it's mad. It's different from the TV show

in the fact that, yeah, it's live on telly, the TV show and it's 200 people,

but this is thousands. But yeah, we're going around the country,

we're going to, you know, Liverpool and Dublin and Belfast

and everywhere, so it's a great experience.

Go to the loo first, cos parts of your body that you think you have control over,

-you don't when you're that nervous.

-I know!

-It's good advice.

-Yeah, yeah.

-No, I've felt like that this week actually.

-Right.

Right, I've add the egg into here, you see?

And you can put a vanilla pod in here, if you wanted to.

I'm going to roll mine in a bit of vanilla sugar at the end of it.

You can pop it in a piping bag. You don't have to do this.

But pop it in a piping bag like that. And then you can take a pair of scissors,

and pop them in the deep fat fryer. If you don't want to do this or you're worried about it spitting,

be very careful when you do this.

Or you could just use a spoon and just basically dip it into oil

and spoon it into the deep fat fryer. Be very careful

when you're popping it in that it doesn't spit everywhere.

Then you pop those in. You've been busy,

cos apart from Strictly, you're doing a tour at the moment, you've got a new film out in February.

Yeah, I'm making an appearance in West Is West. It's the sequel...

That's a sequel to the ones that you did?

Yeah, it's a sequel to East Is East, it came out, what, ten years ago.

So it reunites most of the cast together

and carries on the story where it left off, so...

Is it, like, kind of the same era and stuff?

Yeah, I think it's about five years on from the original.

The original was like '71, and this is like '75, '76.

So yeah, I mean,

the first film was fantastic

and it kind of made my career, really,

so I was really pleased to be asked

to make an appearance in the sequel.

Cos people first really knew you not from film,

-but from EastEnders, of course.

-Doctor Fonseca, yeah.

I mean, yeah, that was one of the first major jobs

after leaving drama school. And I suppose my first break.

Got me in the public consciousness.

Don't know if that was a good thing or not, but I was there

and yeah, that got me...moved me on and got me where I am today, really.

-It happened quite quickly for you, would that be right?

-Pretty quick.

I was quite lucky, you know, I left drama school,

got an agent, you know, pretty much straight away.

Moved to London and started working,

and got EastEnders and then East Is East and...

It was like a ladder I just kept climbing,

and getting opportunities and breaks.

You kind of come from my neck of the woods,

-up in Scarborough you were born.

-I was born in Scarborough. I was.

Didn't stay there for very long, can't remember much of it.

I used to go and visit when I was a lot younger,

-but yeah, the castle, I remember the castle and all of that.

-Yeah.

And you've got something in common with Mr Purnell over there.

Mr Purnell. Where is he? Come on, Mr Purnell. Let's have it.

Come on, let's have it.

We... Go on. Come on!

I've got to explain this. You're big into house music.

-You're a DJ.

-Yeah.

-But he was... And I used to go clubbing as well.

We used to hang around in the same clubs in Birmingham.

-Tin Tins, Bakers.

-Wobble.

-Wobble. Crunch.

My wife used to go to Sunday Central.

-Yeah, yeah.

-Remember Sunday Central? And how did it go?

It's the big box, small box, big box, small box.

-I just remember...

-GLYNN LAUGHS

I remember when I used to go clubbing, there was this...

-THEY LAUGH

-There used to always be a guy in the corner smelling of fish,

-and it must've been you.

-Must've been me!

-THEY LAUGH

I used to go straight from work!

Sit back down!

But music, I mean, it's a big part of your life as well.

Yeah, definitely, you know.

I mean, I didn't grow up wanting to be an actor.

I always wanted to be a performer or a musician or a singer,

and acting obviously took off, you know.

But music's my kind of heartbeat of my life, really.

-Right, kids, if you're just tuning in, these are not Wotsits.

-LAUGHTER

I've spent long and hard making these things! All right.

I'm going to throw those in the chilli sugar like that.

And the idea is, you just put these on here, like that.

So... And you just put them in a little pile.

If it was Glynn, he'd be piling them all into a nice little...

Look like a giant Jenga.

And then you've got our sauce over here.

-Do you want a hand over there, James?

-No, I've got it, mate. I'm on it.

I like to see you struggle on your own.

-Ah, there you go.

-THEY LAUGH

Firstly I'm going to do that. There you go.

Like David Hockney. "There you go."

And then we've got a bit of passion fruit.

Just chuck on a nice bit of passion fruit, and just drizzle that

over the top.

-There you go.

-Dive into that.

-Look at that!

Like churros chocolate sauce, passion fruit, you can't beat it.

-Give you a bit of energy for this afternoon.

-It's going to be perfect!

Great stuff.

And it's nice to see that Jimi still knows all of his dance moves.

Now, last November we celebrated our 200th edition of Saturday Kitchen

by inviting Daniel Galmiche, Chris Evans and Vivek Singh

into the studio to all have a go on a brand new toy,

a 500-degree tandoor oven.

Now you're going to blame me for this recipe.

No, not at all, James. Pleasure.

Because when we decided the 200th anniversary of the show,

I wanted a tandoori oven, I wanted you on the show.

-We've got them both.

-Fantastic.

-What are we doing?

Well, you've got the tandoor, you've gone to a lot of effort,

so we'll do a tandoori breast of pigeon.

-Yeah.

-Hopefully very quick to do as well.

And serve with some black lentils,

-some homemade, freshly baked naan bread.

-Yeah.

-And you'll do a little kachumber for me.

-A kachumber, which is a salad.

-Right, first thing, you want to get that pigeon on.

-Yeah, I do.

So this is what we're going to make, but we'll show you how to do this.

-You want to get that on cooking.

-Yeah, let's just get this going.

Meanwhile, I will do a naan bread,

which hopefully... Excuse me a second. Carry on.

I'm watching.

As I say, a lot of people think of Mughlai food,

Mughal style of cooking and think of tandoors that way.

Wow.

You can really see it going.

Now traditionally, this would be a charcoal barbeque, charcoal tandoor.

-Charcoal tandoor, exactly.

-We've got a gas one here.

-Well... Let it...

-So this goes in for what, how long?

Well, we'll put it in for four minutes and see.

We need to take it out and let it rest for a couple of minutes.

Show us how to do this. I'll read the temperature, it is...

-500 degrees centigrade.

-Wow. >

When we fire the charcoal ones, James,

they go on to 800 degrees when they're firing up.

We obviously don't cook anything in that. The only thing we'll cook...

-I've actually done a night's work in your restaurant.

-Yeah.

And your tandoori chef...

You can tell the tandoori chefs apart cos they've got one arm full of hair.

Yeah. And the other one absolutely nothing on there!

That's what this does to you.

Right, so explain to us what this is.

I've taken the skin off.

I don't like cooking in the tandoor with skin.

Traditionally the marinade includes a considerable amount of yogurt,

and it just turns it very chewy and soggy.

So the skin doesn't crisp up like it would otherwise.

So we've got some ginger and garlic paste.

Now do you always marinate food that's in a tandoor?

Yeah, you always do. It just...

A) flavours but B) also tenderises...

-tenderises the meat.

-Yeah.

-And also the yogurt protects it

from the fierce heat of the tandoor when it does.

And as it's cooling down, cos... Yours is almost on permanently

-all the time, cos yours is charcoal in the restaurant.

-Yes.

And they never go out. They've not gone out for the last ten years that the restaurant's been going.

So they've been on all day, every day, for ten years?

-Oh, my goodness.

-Ten years, the tandoors have never gone out.

Well, that's a really bad sign if a tandoor goes off in an Indian...

-So if we're getting cold this weekend, we should go round to yours?

-Absolutely.

And we've got the black lentils, I'll get them started off.

Just soak the black lentils for three or four hours, even overnight, if you would.

This man is so good to his staff,

it's the only restaurant that I've ever been to

that's actually got Sky and cricket on 24 hours a day on the Hot Pass!

So normally you get a check system that comes up, you've got a TV.

-Absolutely.

-With cricket on, it's brilliant.

I've just added a couple of alternative spices in there.

-And you toast these off.

-Yeah, toast them off slightly.

Some clove and some cumin. And that goes into the marinade as well.

-Yeah.

-And I've got some yogurt here, which is going to go in.

Right, that's your kachumber salad, which is basically just the whole thing's...blended it all in.

And so just all this mixed in, that's your marinated pigeon breast.

Right. So that's that one. You're going to get on and do the lentils,

which are these little black lentils.

-These are not puy lentils, which we're used to.

-They aren't.

They look a bit like puy lentils,

-they aren't. They're...

-Can I show these? See what these are.

They're very nutty when they're raw. They're used throughout the country, north and the south.

-They're like mung beans, they look like little mung beans.

-They are like mung beans,

but they're black and they're called urad lentils.

-You can buy them in most Asian stores nowadays.

-Right.

-And for the lentils...

-So what have you cooked them in, just water?

Just water and a tiny bit of salt.

-And usually we'd cook them overnight.

-Right.

The last thing we do before we leave the...

we leave the kitchens is leave soaked urad lentils and the tandoor.

And come back next morning and they've...

So what spices have you got in there, then?

-I've got red chilli powder and a bit of garam masala.

-Yeah.

Which is my own recipe for garam masala. Ginger and garlic paste.

-Yeah.

-Salt, sugar. And cook it through, cook it really long.

Right, now there's going to be a lot of people this morning

waking up with hangovers.

They've probably got a naan bread or half a naan bread stuck to their face.

LAUGHTER

-This is how they make it, right?

-Yeah.

-Flour, plain flour?

-Yes.

-Plain, non-raising flour. Just plain flour.

-Oil?

Yeah, oil, eggs, baking powder.

-Egg.

-Salt, sugar.

-Salt, sugar and baking powder?

-Yeah.

-Done. In.

And salt and sugar's important in there, and then milk.

-You just mix all that lot together?

-Mix it all up together.

OK. So I'll mix that all in. And you leave this to prove, do you?

No, you don't prove this, because it's got baking powder to instantly rise.

OK. Your pigeon's had four minutes in there.

-Let's just take a look.

-I'll just give this a mix together.

Now, if you wanted to do a garlic naan, you add that after?

Yeah, it's a topping you would... Oh, look at that.

CHRIS: It smells amazing, doesn't it?

-Oh, look at that.

-It's so far away, but it's so strong!

-Just got a whiff of it.

But you can buy these ovens for home, if you want these.

-Yes, you can.

-James, have you not got a tandoori at your place?

Well, I want to get one, because I've got the pizza oven, of course.

You're want to dig a genuine one, don't you?

I'd like a proper charcoal, cos I think it's really good with charcoal.

I think, you know, you get that, but it's incredibly hot.

If you go to the trouble of getting one, you're better off getting...

getting the real McCoy, getting a charcoal one.

Right, I'll leave you to do that.

So we've got our kachumber salad. Next, this is our naan bread.

-Yep.

-OK. I'll get this over.

You want to sprinkle these with a bit of black onion seed

-or something?

-Yes. If you've got any garlic or coriander...

-Have you got any coriander chopped?

-I've got... I can do some.

Right, Mr Evans, this is your moment.

-You didn't realise you'd be making this.

-Am I coming over?

-You are.

-Coming over now.

Yeah, you need to roll your sleeve up, get rid of any jewellery.

-There you go.

-And Chris is going to love this.

-Can I have a bucket...

Can I have a bucket of ice to put my arm in first?

-Cos you don't do the sun, do you?

-No, I don't do the sun.

One of the things when my blood test came up was lack of vitamin D.

My skin hasn't seen the sun for 25 years.

And now it's about to see the sun!

-850 degrees!

-Close to the sun!

-Absolutely.

-What sensible behaviour on a Saturday morning(!)

-For the 200th show.

-If you get a bit of coriander on it,

-you can do that.

-Yeah.

-So grab one of these.

-OK.

-There you go.

OK, thank you.

And there you go.

What have you just done?

-I've just...

-HE LAUGHS

-Now mine's stuck to the thing.

-You have to do it by hand. No! That's...

Hey, guys, I don't want you to have all the fun in here.

Now this is really, really hot. So you put this on what?

-Yeah.

-What's that called, that pad?

-This is a little pillow I've made.

-Right.

This is a little pillow.

Just some wrapped-up napkins.

And then the idea is, you grab this and stick it like that.

-CHRIS GIGGLES

-Now look at him, he knows!

Ow!

THEY LAUGH

-Happy 200th show, James.

-Yeah!

Smell that skin! >

He's doing that with his jumper! Right, there you go.

Now we know why Vivek wore a jumper today!

-You both had fun with that.

-OK.

Right, the idea is, you've got to put that in... You plate up, Vivek.

-The idea is you hold this.

-Yeah, yeah.

-You hold the pad.

-You slam it on?

-Below that one.

-Below that one?!

-Yeah.

This is like the opposite of the omelette challenge!

-Below that one?

-It's got to stick to the side.

-OK.

-Don't touch the edge of the edge.

-OK, ready?

-Yeah.

-OK.

Oh! JAMES LAUGHS

-Look at this!

-How's that going(?)

Bye-bye! Bye-bye!

THEY LAUGH

-Right, your go! Vive la France. Daniel.

-Voila, merci beaucoup.

-OK.

-Vive la France.

-OK, let's get you ready.

-Let's get ready.

You plate up cos we're nearly ready.

-Right, you've got to go lower.

-Where?

-Let me take this one out.

-Lower than a two!

-I don't think that this was a good idea, to be honest.

-You ready?

-Yeah, come on, Daniel.

-Just let me take this one out.

-Right, we've got one.

-Very good, very good. OK.

-That's so high!

-Look at this!

-He's barely in there, Daniel!

-Right. OK.

-Don't worry.

-Oh, well.

-You plate up.

-Go on, James.

-We've got our pigeon on.

-Did you put yours really low?

-Yeah, yeah. Mine was all the way down the bottom.

-Wow!

That's how they should look.

-I'm going to take Mr Evans' out in a minute.

-OK.

-That one's yours, would you agree?

-That is mine, yeah.

-That's very low.

-Oh, that's a belter, look at that!

You don't get any better than that, look!

THEY LAUGH

It's not looking good for the souffle!

Right, bit of butter on the naan bread.

-Can you butter the naan bread, Daniel?

-OK.

-Oh, dear.

-That's fantastic!

-Have a seat back down there.

-I'm just going to go over here.

-Yes! Right, there you go.

-Is there still one in?

-Yeah, there you go.

-That's not too bad.

That's not bad at all, is it?

-I'll leave you to it now.

-Thank you.

-Thanks, Daniel.

Thank you for the trial!

Right, so while you plate that up and put the naan bread next to it, remind us what that is again.

Well, a tandoori breast of pigeon with black lentils

and kachumber salad and freshly made naan bread.

-Naan bread!

-APPLAUSE

Look at that!

-How fantastic is that?

-Great stuff.

-Over here.

That was a huge effort, wasn't it?

It was! How's your hand?

-It's OK, it's OK.

-The hairs have gone, haven't they?

Don't worry. Didn't use them for anything anyway!

I understand what you mean now about a guy who does that all night.

Literally no hairs on his arms!

I hope there's no hairs in that!

-One hour.

-You can tell which section he's on! In the office!

-What do you reckon?

-Stunning. Just stunning.

-Stunning?

-Try it with the naan bread.

-OK.

-It's a wonderful, smoky

aroma that you get from the juices dripping onto the coals.

The naan bread's so cool.

So could you do that with the skin on or not at all?

Not if you're using yogurt in the marinade.

If you weren't, you'd use tamarind or soy sauce or something like that.

There's a real science with your spice, it's very difficult, huh?

While these lot dive in, we need some wine to go with this.

As it's our 200th episode, we want to do something a bit different,

a bit like the tandoori oven. So instead of sending one of our wine experts out to the high street,

we sent all five of them together.

Let's see what they've chosen to go with Vivek's tandoori pigeon.

MUSIC: DALLAS THEME PLAYS

For the 200th Saturday Kitchen, we've come to Oxford

to find some great wines to go with this morning's recipes.

So let's split up and hit the shops.

Normally with pigeon,

you'd be looking to serve a fairly robust red.

But with Vivek's tandoori version,

it's the heat of the spices that are the crucial ingredient.

So we're looking for something that's soft, red and with a little bit of oak.

You could serve something like this DB Reserve Pinot Noir from Australia perhaps.

However, we've found a wine from Down Under

that's got fistfuls of fruit and even more oomph.

And is Yalumba's Bush Vine Grenache.

It's grrreat!

Grenache is one of the most planted grape varieties in the world,

but the strange thing is, you very rarely see it on its own.

That's because it's such a brilliant blending grape.

You find it in Chateauneuf-du-Pape, you find it in Cotes du Rhone.

You even find it in old-fashioned Rioja.

-On the nose?

-THEY SNIFF

Really nice. You've got some mint, you've got some soft spices

and you've got some red fruits.

Mm! There's a glorious fruitiness to this wine.

And that's what's going to work with the spicing in Vivek's dish.

That's the garam masala, the ginger garlic and, of course, the chilli.

There's also a hint of spicy oak,

and that's going to pick up on the earthy ingredients in the dish.

That's the lentils and the roasted cumin. And finally, texture.

This wine's got the right balance to pick up on the pigeon,

but also allow the freshness of the kachumber salad to really sing.

Well, Vivek. He likes it.

-He likes it.

-BOTH: We hope you like it! Cheers.

Well, do we all like it?

We know we all like the food, cos it's disappearing.

-It's not coming back though, is it?

-ALL: No.

There's community here, you know.

-I know you've got this on your restaurant menu.

-We love Yalumba.

-Yalumba's great.

-And this Grenache goes really well with the pigeon.

-Very, very good.

-It's gorgeous.

Great nose on it. Better than in rehearsal, when it was freezing cold.

-Exactly.

-Before we switched the tandoor on!

-What d'you reckon, girls?

-It's lovely.

-Very warming with the spices.

-Really good.

-Something you'd attempt to make, your own naan bread?

-I think so.

THEY LAUGH

-Daniel?

-Very spicy. Perfect with this food. Great.

-I'm going to sell my washing machine and get one of those.

-THEY LAUGH

-They're about the same size.

-That's about three grand!

Now it's time to dust off another Keith Floyd TV treasure

from the BBC archive.

Floyd's on a culinary tour of Spain today.

Take a look at this classic stuff.

WOMAN SINGING AND PLAYING GUITAR

Picasso's early inspiration might well have come from one of these wonderful bars,

where they serve not sherry, but Malaga wines,

traditionally grown from the Pedro Ximenez grape,

but today mixed with other varieties.

The tastes vary from pleasantly dry to seriously sweet.

But the atmosphere is superb.

After a glass or two, or even three, with the odd tapas

of prawn and mussels and squid, you can spend a brilliantly inexpensive evening

in a bar that hasn't changed for a couple of centuries.

Where Pablo Picasso, at the turn of the century as a young man,

probably came with chums, a glass of rich Malaga wine in one hand

and a piece of chalk in the other.

He might have pondered the revolutionary handling of space and form,

which the world would come to know as cubism. Well, he might have!

-HE HUMS:

-Dee-dee-dee. Dee-dee-dee.

Dada-lee.

'Bars are my downfall.

'But fresh air and exercise in the cool Sierra Nevada

'is essential for getting rid of the excesses of too much Malaga wine.

'The hills are alive with an erratic heartbeat and a thumping head.'

There many of these little villages

that grow like clusters of wild mushrooms on the slopes of the Sierra Nevada.

Many of these were formed by people who, way back, some 500 years ago,

wanted to escape religious persecution.

So they came to the safety of the mountains to plant their crops

and raise their children. They were Arabs, of course,

who, having dominated the country for 700 years,

were reluctant to leave it.

The bakery here is as old as the village itself,

and the method for making the bread hasn't changed in all that time.

There's been no need to. It's doughy, delicious flavour derived from the chestnuts,

pines and olive wood that fires the oven.

As they say, "To know a country, you must eat a country."

'Once it was the Visigoths' arrows that threatened these villages.

'Now it's holiday complexes and the high prices for second homes

'that pose the greatest danger.'

How long will the red peppers dry in the morning sun

and the fowl be fattened for the rich dishes of the mountain folk,

before tourism wreaks its terrible toll?

Wasn't that really interesting? History and food, geography,

they all intermingle. They're inseparable.

Like horses and carriages, love and marriage and all that stuff.

But cycling is an exhilarating sport,

and it also makes you very, very hungry. I'm starving!

There are no supermarkets up here in the mountains in Sierra Nevada.

And I haven't - you might think I have -

but I haven't got a caravan towing behind me

with hot and cold running gin and tonics and nice snacks and things.

I have to take with me what I can carry in my pack.

And also, apart from that, things are a little bit difficult

this morning, just between you and me and all of you watching.

Clive isn't very well. He's hurt his back.

So I'm doing a very gentle mountain boys' breakfast for him.

So when I've cooked it, of the typical products you can get here in the mountains,

which are... Clive, come down to the pot if you can manage it. Mind your back, steady.

..lovely mountain bacon, garlic,

red peppers sizzling away in wonderful olive oil.

And then I'll lift these to you, Clive. Come back up.

I know it hurts you to lift the camera. It's very heavy on his shoulder.

Wonderful mountain sausages, the black ones and the red ones.

This is slightly spicy, this is very porky.

And all they do is go into there and sizzle away for a little while.

Now, all this talk, as I said, has made me terribly thirsty.

And right here I happen to have a little drop of the local plonk.

So I'll have a quick slurp. Oh, dear.

Mmm.

Probably what will happen, I expect some time,

because we've had a busy morning, we'll probably have a little cut away and do some more history.

I know you're really keen on the history. I really love it. Anyway...

Back onto the pot, please, Clive, because I happen to have a jar of preserved beans, haricot beans.

So we just pop those into there.

If we can get them out.

A little stir around. Look at that, isn't that wonderful?

Wonderful colours of the Sierra Nevada. A simple mountain breakfast.

Now, Clive, that has to cook away for about 20 minutes.

I need to put the lid on it.

I need to talk to you about more food and history

and how they're linked together. So I shall do a really good thought piece in a minute.

In the meantime, you give us one of those super GVs.

By the way, people at home, by the time you watch this, Clive will be better.

So don't bother to send him any get well cards!

For a refreshing, mid-morning snack,

the fruit from the prickly pear cactus.

Handled with expert care, the pink flesh is quite succulent.

And then there's chestnuts.

They do great things up here with them,

with wild mushrooms and game. Incidentally, the wood

for the little flat-roofed white houses comes from chestnut trees.

The valleys with the soft climate are wonderful for growing vegetables

of all kinds. Especially beans.

Which brings me, very neatly, to lunch.

Anyway, I've done lots of chat.

I want to show you this superbly simple dish.

Quick, spin round the ingredients, Clive,

and we'll cook it straight away in real time. OK?

Basically it has beans,

which have been blanched in boiling water till they're half cooked.

It has the wonderful ham from Serrano or Salamanca.

It has salt, it has eggs, it has prawns,

it has garlic and it has olive oil.

And what I have...

while I pause for breath, because that was a pretty dynamic take,

I have a quick slurp.

OK. The very first thing we do, pan on the stove. Straight in.

Now over here, Clive, please, thank you. Little bit of garlic in there.

Get that sizzling just for a few seconds.

Then we pop in these wonderful prawns.

They go straight into the pot.

Sizzle, sizzle, sizzle. Very straightforward.

Then we chuck in a few of these blanched beans.

OK, this is only for one person. A little starter for one person.

OK? Then a little bit of the ham, jamon.

Like so.

A quick swivel round. This is very hot, very fast cooking.

The whole thing only takes a couple of seconds.

Come with me for one second, Clive.

What they do in these programmes, they switch off the Vent-Axias

so I get very, very hot.

And a little refreshing slurp cools the temperature,

cools the pace and lets things happen in their proper way.

Now, the other important part of this dish

are three well-beaten whole eggs.

That's the yellows and the whites. And of course, one of the...

Back to me, please, Clive. One of the good things about Spanish cooking

is they do believe in things like free range eggs, fresh vegetables,

fresh fish. Simplicity, yes,

but freshness is all. Freshness is paramount.

Right, now, we pop those into there.

And just shore them round, as the Americans would say, for a second.

On the gas here.

And this is quite a runny dish, it's not an omelette, it's really...

Back up to me, Clive.

You know in those posh brasseries you go to, for breakfast it says,

"Have scrambled eggs and smoked salmon on a bit of toast

"with a glass of champagne or Bucks Fizz," or something?

Well, this is the Spanish and rather nicer version of that kind of thing.

And look, as we speak...

there it is. Absolutely ready.

Now, stay there for two seconds

while I get from the hot cupboard over here my little plate.

And there we are. There's a little bit of fresh, friendly,

sunny Andalusia on a plate.

A cracking little snack. A brunch, a lunch, a supper for lovers. A treat.

There'll be more classic food TV from Keith Floyd on next week's show.

We're not live in the studio today but we've got some of the highlights

from the past year to show you instead.

Still to come this morning on Saturday Kitchen Best Bites,

the two godfathers of Italian cooking,

Antonio Carluccio

and Gennaro Contaldo invaded the studio back in May.

No, yeah. No, yeah...

They went head-to-head

in the omelette challenge for the first time a little later.

The brilliant Alain Roux made his first appearance on the show earlier this year.

-Great to have you here, chef.

-Thank you.

Make sure you don't miss this spectacular recipe

of warm scallop mousse with asparagus and herbs.

You were so waiting for me to pass this along.

You can see whether Lenny Henry got his idea of food heaven or food hell

when he dropped by in March.

He wanted jerk style lamb with spicy butternut squash.

Did he end up with food hell, vermicelli wrapped prawns

with lemon and basil mayonnaise?

I don't know, I've got no idea.

I'd imagine they'd want to punish me and make me eat prawns.

Find out at the end of today's show.

Now if you're looking for something a little different to do this Sunday for you roast dinner,

then enjoy this next recipe from Mr James Tanner.

A roasted Thai inspired chicken with sesame noodles.

Let's see it again.

It's Devon's answer to Alan Sugar.

-It's Mr James Tanner.

-You're fired!

-You should be for this.

-Oh, yes.

Tell me what that's all about then?

It's a charity Nike calendar.

That dodgy guy in the background is my brother. It's for prostate cancer.

The charity is aptly named?

-It's the Chestnut Appeal.

-The Chestnut Appeal.

12 chefs, obviously 12 months of the year, they got me and Chris, my bro, roped in.

We're the kitchen and we got naked.

I can see Robbie Williams with a tattoo like this.

Why are you doing this now?

This is the point people are saying, "Oh, my God..."

It's like spot the difference.

There's more hair on that chicken than there is on that thing!

-Shall I let you into a secret?

-No don't, please don't. There you go.

-It would really good...

-Do it well with cooking.

OK, we're going to the Thai chicken. I tell you my secret in a moment.

We are doing Thai chicken, beautiful free range chicken

with five ingredients for the base of the chicken.

-Right, I'm going to chop this up.

-Creamed coconut, bash it up.

-Right.

In the meantime, I'm going to do some limes.

Obviously, charity calendar, close to my heart and my family's heart,

-with my grandad and stuff.

-Yeah.

-Prostate cancer

and very important for guys, as well. You should be checked, you know.

And, something that I've never done before in my life.

-You're not going to show us how to check it, are you?

-No.

-OK.

-I was...

-I was getting worried them.

I didn't really know what to expect about, you know, getting naked,

-especially in the kitchen at work.

-Yeah.

I was in the shower in the morning, and I thought, I'll make myself look good, have a shave.

Have a shave? You shaved all over?

So I was like that and I went, boy band moment.

THEY LAUGH

I did my nips.

-You did your nips?

-Well, you know...

I need a knife.

-Yeah.

-You'd have attacked him.

Is it sore if I do that?

-Watch my poppy.

-There you go. Chilli's gone in.

Chilli, we got the chopped up coconut, some lime juice in here,

some lime zest in here

and the ideas we are going to make a paste.

Can you do that and add the rest of this lime, please?

-Yeah, throw the lime in.

-Thank you. Let's talk about chicken.

This is a free range chicken, I recommend that, or if not at least farm assured.

All you do is make sure you open up the legs,

get your fingers in and I'm going to turn this around

and get this started.

All we do is we are going to open it up across the top of the crown.

OK, when I say the crown, that's the two breasts of the meat.

We're creating a pocket, if I go like this.

Like so, and as you can see, there you have it.

That's going to be our little flavour pocket.

The legs have a lot of flavour in chicken

-so I'm just going to make a couple of score marks on the thighs.

-Yep.

Both sides.

OK, get that out of the way.

-Right, how are we looking?

-We're looking good.

-Have you got coriander in there?

-It's in there, chef.

We use the stalks because it's got fantastic flavour.

-I'm going to get a spoon. That's looking great.

-Looking good.

Brilliant stuff. In the meantime, can you get on with...

-There you go.

-Calm down.

-There you go.

-Next can you do a bit of garlic for me.

-Garlic is on the way.

-Now watch...

Here's our little pocket.

You just add this.

Then you just give it a little, oh... you know what I mean?

-Smooth...

-I don't know what you mean, but anyway.

-Feel it, feel it!

Look at that. Love it.

That's flavour and it's going to cook through the breast. It'll help keep it moist.

In the leg department, give it a little stuff like this,

a little pat on the bits that you've scored.

The idea is you're putting the stuff inside the skin?

Yes, and as it cooks, the flavour will come through.

In the meantime, get myself a baking tray.

I've got one remaining lime left.

I'm going to create what we call a trivet

and it's nothing rocket science, it's just a little resting platform

for the bird to sit on. The idea is, any juices that come out of this,

mixes with the lime juice

and as you baste it in the second part of the cookery,

it just adds a nice little limey zing to it.

I know there's lime in there but you really want to get that coriander,

lime and chilli thing going on.

Elaine's looking well impressed with this.

I'm taking it all in.

Right, OK. A bit of oil over the top. Thank you James, that's great.

-I'll move that onto one side.

-Thank you.

-There you go.

OK, now, a bit of tin foil.

Then after this, as you can see James has taken away the board

and the knife I used with the raw meat because I'm going to wash my hands straight away after this.

James you're going to bang that in the oven, yeah?

Yeah, I've done everything else, why not? I might as well do that.

-Keep up the good work, fella!

-This goes in the oven.

All of today studio recipes, including this one from Mr Tanner,

are on our website. Go to...

You'll find dishes from our previous shows on...

OK, bit of oil in the pan.

-The whole idea of this, this is from your new book, yeah?

-Yes, it is.

My book's all based on five ingredients,

either it's whole meals, or if not, as the main bit for a meal that you add an accompaniment to.

-But it's your first solo book?

-It is, 100 recipes, a year in the making.

I'm really proud of it, it was a lot of work.

A big mixture of different cuisine.

-Books are a huge amount of work.

-Massive.

Over here, this is what I'm serving my five ingredients with the chicken,

this is garlic. Have you noticed I don't want the pan ridiculously hot.

I want to bring it up and to that we're going to add a bit of sugar.

You might think why am I putting garlic with sugar?

Garlic, if you put it in raw would taint.

Don't forget keeps sending your wooden spoons in.

I knew you'd go for that one.

-Who is this one from?

-The big stirrer.

It's from Maz Weller of Gillingham.