Episode 21 Saturday Kitchen Best Bites

Good morning. Welcome to the final Saturday Kitchen Best Bites. We

have had a short break from cooking live in the studio, but I have more

fantastic recipe highlights to bring you.

Coming up: Nick Frost dropped in for a chat about his latest film

and to tuck into a cheats cranachan souffle.

That is amazing. We are lucky to be able to invite

chefs from all parts of the world. Aggi Sverrisson is from Iceland,

his incredible food has won him a Michelin star.

The idea with the cod is to cook it on one side.

Judging by the cod dish made with pearl barley and lemon puree, you

can see why. I love it

Silvena Rowe is a chef who keeps me on my toes.

How would you like this? Any way you like! Her visit in March was no

exception, the chicken chilli and haloumi spring rolls was as spicy

as she is. Singer Sharon Corr took a place at

the chef's table to face her food heaven or food hell vote. I had

Singapore style chilli fried hake lined up for food heaven, but did

she get her hell? Salmon with home- made dill mayonnaise instead.

Now, whether it comes to the Italian food, we are lucky enough

to be able to call on truly amazing chefs. They don't come better than

Theo Randall. Great to have you on the show, Theo.

What are we cooking? A delicious sir loin steak. With it we are

making a sauce of fresh Chile, parsley, salt and vinegar. Frito

misto. I am making a batter for misto. I am making a batter for

that. This is with double zero flour,

warm water and oil? Yes. Now, let's get the steak on it is a

big steak. This is sir loin steak? Yes, sir

loin steak. Aberdeen Angus. It is nice to keep the fat on, that holds

the flavour. So put a bit of oil on there and a little bit of rosemary

on to the skin, on to the flesh, rather. That give it is an extra

bit of flavour and you need a halt griddle pan.

-- a hot griddle pan. Almost smoking.

So, oil the meat, not the pan? or the pan will catch fire.

Now we are peeling some artichokes down. These are so small they have

no choke in there. There is a lovely sweet artichoke.

A lot of people think, the lettuce and stuff, the French cook with it,

deep fat frying it is unusual? you cook it, it becomes sweet. With

the vinegar, it make it is sweeter and give it is a nicer taste. In

Italy they use this type of lettuce grilled as an anti-pasta.

In Birmingham they use it as well? Yeah, we call it radesho! We don't

put it in the fryer, though, chef. We use it, but I find it bitter,

but using the batter, the vinegar you are breaking it up. So that is

nice. Now a lot of people think there is

a lot of waste on artichokes, there is more on the bigger ones? Yes,

not these ones. Often you can get them in jars, but

you can cook those with olive oil and in the pan? Yes.

And here we have Jerusalem artichokes.

They have huge plants. It's amazing, you get the little roots, these are

from the roots? It is a very underrated vulnerable. It is

delicious, but don't eat it raw, it will not agree with you. So some

nice slices there. They are great for purees and

soups? Delicious in soups. Now, the radicchio. You take the

outer leaves off, you want the heart just really.

Now, with this do you want a little bit of salt in there? No. So, we

have the egg white here and I will fold it.

This lettuce if you cut it like that, then pull it you cut the

heart into 2cm slices. Throw that in with a few sage

leaves. Now, the steak is cooked perfect on one side. Look at that.

Now we need very hot oil, but 180 degrees. Mix the batter. If there

is too much batter, it becomes clogy. You want it lightly covered.

Then add them in one by one. So, you are just lightly coating

it? Yes, if there is too much batter it is not very nice, then it

becomesing soy. You want a nice, crisp vegetable.

And with the batter you didn't need to flour it? No, it has the egg

white in there to seal it. A clove of garlic, crush that with

some sea salt. This is to go on top of the steak. It adds a nice

acidity. This chilli smells really hot! I am going to cut this into

nice little pieces. It is like a salsa to go on the

top? Yes. I started this in a place called Pansano in Tuscany. They had

amazing steak with the fillet and sir loin. They served it with a

plate of deep fried artichokes. It has stuck with me ever since.

With a good steak, do you say the rarer the better? It depends on the

cut. Sir loin, you keep the fat and cook it until it is crispy, then

let it rest. It is delicious. With fillet, I eat it in a

Carpaccio style. Where have you been to get that

tan? I've been to Antigua! Let's just check the frito, misto.

Don't forget that the recipes for today's programme are on the

website, bbc.co.uk/recipes. Now a little bit of vinegar in

here? Yes with a bit of olive oil. Taste that.

A bit of salt. Give it a mix. A bit of seasoning.

It looks good to me. Delicious! Really good! These, two

or three minutes in the fryer? little bit of light colour. They

are ready, take those out. Get the steak off.

Do you want salt on there? Yes, a bit of salt.

They are great the griddle pans. They are handy. Brilliant for fish,

but the secret is, oil the meat, not the pan.

Yes. I have let the fat stay on there.

Let's seal it and I will cut nice thin slices. On top of that we are

adding our sauce. A lovely bit of meat, this.

Pop that on the plate. You could do this with rump steak.

Rump would be delicious. So, the vegetables all lovely and crisp.

Then add some of the beautiful sauce you have made.

And there you have my grilled beef sir loin with radicchio and sage.

That looks like proper grub to me. There you go, dive into this. It

keeps coming and coming. You will not be able to move this afternoon!

That is the thing! This would be great with chicken?

Yes, marinade the chicken and grill it. Or even lamb.

Amazing. The secret is not to overcook the

meat. Yes, and let the meat rest a bit.

Also season the meat well. Happy with that? They are all full!

Right, let's go back to Totnes to see what Suzy Atkins has chosen to

go with Theo's steak. For Theo's beef steak, you may

imagine you want to roll out one of the bigst guns in the armoury, a

heavyweight Australian red. Something like this Shiraz,

terrific stuff, but instead of the ripe Australian style of wine, I'm

going for the more restrained, savoury, spicy Italian style. The

wine I have chosen is a Sassaioio, this is a woe with fine beef dishes.

This is a fairly traditional blend, but it is gutsy enough without

tiching over into heavy sweet ripeness.

Lots of lovely red and black cherry on the nose and I'm picking up a

bit of the pepperey hint too. There is lots of food friendly tannins

here that give the wine a lot of structure, that of course is needed

to go with the beef. There is also the European complexity and

subtlety, the restrained spice, savoury quality. That is what make

it is such a good wine for the red Chile, the garlic and even the

frito misto. Threeow, this is a star match for your spicy beef

sirloin. I hope that you like it. We do, we are eating that. This is

going down well too. Happy with that? Yes, it has the

acidity. I will be dance today! Null points

at the end of this! What do you reckon guys? The Chile is perfect,

the wine to go with it, you just need another throw plates!

chilli. You are seeing more cooking from

Theo on the show soon. Shortly, I will be making a cranachan souffle

for Nick Frost, but first, here is the jet-setting Rick Stein in

This is the island of Penang in the north-west of the country. Once a

British stronghold called the Prince of Wales Island.

Those are the spice trading days it is a good place to explore the

multi-faceted cuisine of the country.

The eastern -- Eastern and Oriental Hotel is one of the most famous in

the Far East. I love the old hotels where they

say they are proud to have welcomed various people, Rita Heyworth, Noel

Coward, and Charlie Chaplin, who, incidentally, entered a Charlie

Chaplin look alike competition in ill noise and came in third! It was

Somerset Maugham who said to eat well in England to eat breakfast

three times a day. I think that he stayed here a lot and he probably

felt that breakfast in Malaysia was pretty great too. There is so many

mixtures of different cultures. Here is Chinese vegetables in a

soup. There is this rice that is cooked

with coconut milk and screw-pine leaf that give it is a wonderful

And with this, you have a curry, maybe a prawn curry, or if you

prefer it, a chicken curry. And then the thing that I really like

are all the little bits you put on top of that, particularly some

salted anchovies, some boiled eggs and a shrimp-and-anchovy sauce, and

over there you have all the European sauce and Indian, so you

can sort of have anything you like from four corners of the world

almost - well, that's if you're not in a film crew, who sadly make a

bee line for the baked beans and hashed browns. But the straits of

Morocco are were a nag net for pirates to ships filled with tea

and other goods. Years ago when trade was at its peak, a mixture of

indigenous mala, Indian and maybe the odd cucumber sandwich. I am

having a Chhinai, an Indian -Malais dish. It's lovely and spicy. It's a

hot curry with lentils in in it and a roti that, wonderful thin bread

they do like that straight on. Just watching them preparing my roti

chinnai - it's so quick, then it's dope. And this - well, this is hot,

sweet tea - sweetened with condensed milk brought here by the

British. Breakfast over. Now let me introduce you to Lawrence. He was

my guide here who turned up with a minibus. I later found out he was

the boss of one of the biggest travel companies in the area. He

brought me here to China Street, one of the oldest parts of

Georgetown. Look at this. This is not a spill-over, yeah? This is

actually something very superstitious, yeah, for the Indian

people. It's yellow turmeric, and this is done every morning after

prayers to bring the shop good luck, good business. Great. Years ago I

remember Keith Floyd saying if only TV cameras could capture smell.

Well this would be the ultimate intense aromatic experience.

They're grinding chilli on these old machines left over from the

days the British ruled here. I could have walked in here 60 years

ago and heard the same sound with my throat tingling with the amount

of chilli powder in the air. I sort of can't stop... The powder is very

strong. Sorry. Yeah, I am allergic to it as well.

Mutton curry powder. Yeah, fantastic. Oh, that is so nice -

lots of fennel in that. So each curry uses different spices, a

different powder. This is turmeric, turmeric, yellow ginger. Yellow...

Turmeric. Such good quality, really, really special, that. Wow, it's hot.

We're here now in Campbell Street, yeah? You can smell the food. This

is one of the pioneer Indian Muslim restaurants specialising in

something that is original from Penang. Get some lunch. Yes. This

is the ultimate curry experience. I don't know how many they're

expecting for lunch, but there is enough here to feed hundreds. This

is the famous beef rhendang, and a whole spectrum of curries from all

over are here, all have to pass the taste test. You're never far from

the ingenious mechanical device to make life easier. My mouth was

watering at the thought of lunch, and here it comes. We were having a

regular favourite, curried pigeon, the famous chicken captain cooked

in coconut milk, spicy vegetables, and, of course, rice.

We haven't got our own plates, have we? Yes. Normally, we eat this with

our fingers. OK. Just get a dish, put in the rice, mix it with the

curry, then you pick it up. Yeah, you're eating more like a local now.

I asked many Malaysians to tell me their favourite dish and all said

beef rhendang. I am not quite sure where it comes from. We saw it in

the hamadeer restaurant, a great vat of it. It's part curry and

almost a pickle. The point of it is you slaughter a whole beast in a

hot country without any refridge race, what do you do with it all?

You can't refrigerate it, so you cook it with lots of spice, lots of

paste which acts as a preservative as well as producing a thoroughly

delicious dish. Now for the paste. This is central to any south-east

Asian dish, whether it's Indian, Thai or Malaysian. It's not just

any old paste. It's pretty special. I mean, this is who the whole dish

is about. I thought I would show of these dishes is this paste

because they're so essential to the dish, and there is a lot of

ingredients that goes into it, but if you just buy this stuff in

supermarkets, you never get that wonderfully fragrant flavour you'll

get from using things like fresh turmeric and galengar which you can

get all over the place Marley in Chinese supermarkets, fresh chilli,

of course, and fresh coconut, not your tinned stuff. You have to

grate that and use coconut, shallots, good garlic, plenty of

chillies and some coriander and cumin. Obviously, you have to grind

that first. A food processor does the job perfectly well. It's a lot

of work, but it is absolutely essential if you really want to

taste that sort of mind-blowing flavour, that aromatic quality of

something like a good beef rhendang. First, I am using a couple of tins

of coconut milk and plenty of lemon grass. Give them a good old thump

to make sure the flavour infuses into the dish, and of course

cinnamon. I always think of cigars when I look at them. Next, tear up

as much as eight kaffri lime leaves for fragrance complemented by a

generous portion of tamarind juice which has been previously strained

to remove the stones, next salt and let the dish simmer for about two-

and-a-half hours until the beef has become tender. Before serving

remove the stalks of lemon grass. A spoon of palm sugar rounds off the

flavours nicely. This kudge ber and coconut salad works well alongside

the dish. I have added freshly grated coconut to the deseeded

cucumbers and thinly sliced shallots, then some red chillies

with the seeds taken out. I made a dressing of coconut milk, lime

juice and sugar. I didn't add any more salt because I'd use that to

crisp up the cucumbers when I'd deseeded and sliced them. These

eastern salads, so unlike ours in the West, are the making of

something like this dish. If I was doing a series entitled the best

curries in the world, the noble beef rhendang would definitely be a

star attraction. That dish looked delicious. I have never been to

Malaysia, But I have been to Bolton recently and Scotland. And Scotland,

home of cran cran -- crhanacan. I am going to create a souffle in six

minutes. I have egg whites and ready-made custard. You buy this

from the supermarket. The reason why you use this stuff is it has an

additive that holds it, a few raspberries. Those are famous from

the west cold of Scotland. Give that a quick mix like that. I like

a raspberry. All we do is add the whites to the raspberries, a full

half in as quick as possible, then take the rest of it - so the old ye

old recipe books that tell you to cook a full figure of eight -

forget about that. Get it in the oven as quickly as possible.

that true? As long as you get it in the oven as fast as possible. We

have a dish with oatmeal but I am going to serve it with proper

cranachan on the side. You're so nimble with a palate knife.

years as a pastry chef. Wow. Round the edge. Round the edge. That's

going to make it ride straight, right? Well, fingers crossed. In

the oven - it is live, so - there is obviously somebody swapping it -

that oven doesn't work. Don't say that! I have Michelle Roux out the

back. He's making a souffle. Tell us about this film. This is third

you have done in a line with Simon Pegg. You have co-written it.

It's kind of - it's based on an alien, which is Paul, of course,

but when you watch it, there is little bits of each movie. Tell us

about that. We didn't write it with that in mind really. We just wrote

the film we wanted to write and then, you know, films like Star

Trek and Star Wars and Close Encounters and ET are our favourite

films, so you kind of quickly find yourself referencing these films as

a kind of love letter to... Because I was picking up bits and pieces -

that classic fight scene in Star Wars was funny. My producers told

me when we left the cinema it was from Indiana Jones. That's actually

Spielberg. It is actually Steven Spielberg. What an amazing day that

was because we were just working with him on Tin Tin, Simon Pegg and

I, and we pitched to him we have this movie about an alien. He said,

"Well, maybe I can come in and do a small cameo in it," and originally

we said, "NO", then we very quickly backtracked and said "Oh, Steven

Spielberg - I thought you meant -" You have Sigourney weaver in it.

Tell us about the plot. It's a plot as old as time really. Two people

go to Comicon, hire an RV. They do a trip to area 51. They witness a

car crash. In the car is an alien. It's that old story. There are

things like these Comicon places. Before you say, I have not been to

one but I was doing a fringe festival... Can I say it's all

right if you did go to one. It's like you had been caught going to a

gentleman's sauna. LAUGHTER

I came out of reception out of the hotel dressed in a chef's jacket

and I am standing there waiting for a car to pick me up, and I have

Darth Vader and an Ewok here. It's nice. What's that all about?

Comicon is San Diego. There's half a million freaks and geeks that go

all over the whole place. It's place where nerds and geeks can go

and be themselves. Are you into that? Yeah. There we go.

LAUGHTER We have toasted oatmeal - I

couldn't understand what these people were doing. They dress up

like that all the time? probably not when they go to work.

Keep their shoes on... Yeah, they'll keep the shoes. That's

what's great about it is people who live all over America who can't

dress as an Ewok at work can take those three days to go and be

exactly the person they want to be. Precisely. I have got this toasted

up - a little bit of butter in here, which I am toasting. The

raspberries are softening nicely. I am going to add the whiskey once

it's cool, fold it through whip cream, then icing sugar the

connection between you and Simon... 18 years we have been best friends.

How did you meet? I met in a Mexican restaurant, and his

girlfriend worked there. Through her, I met him. That's that.

reckon you were the best waiter in the world? No! I think I was

probably in the top three. LAUGHTER

It wasn't like Claridge's. It was a Mexican restaurant! And famous for

the tray spinning. Yeah. And just so happens... Uh-oh. We didn't plan

this. That's a lot. You reckon you can spin 13 trays on one finger.

am going to have to stand. You get bored. There's a lot smaller than

the ones we used to spin. You start with one. I haven't done this for

20 - then you go on to three, and then - what's that? Six. These are

quite heavy. are whipping up the cream and you

soak this, the oots in the whisky. Give it a mix and it starts to come

together -- oats. As well as Paul we know you from Hot Fuzz, the Boat

That Rocked and Shaun of the Dead. That was the huge one. Is that the

one that set up your partnership when it comes to writing? No. This

is the first one where we came together.

It was a nice chance for me to have a go at this, the writing.

Good. Right, we are whisking this up and I'm going to fold in this.

This is the cran can. Often, people put honey in it, that is fine.

These are soaked in the whisky. Now, the warm raspberries. There

used to be a train that delivered raspberries down to London.

The Raspberry Express?! That was it! So you put that on the plate

there and a good spoonful of this. I feel like you have gone off me

now with the science fiction! watched it again, I think that

things would click in. I got ET, I didn't get Raiders of the Lost Arc.

But my producer was laughing away! Are we ready to go? Yep.

Look at that. Thank you very much.

Michelle Roux that was brilliant. Thank you very much! He certainly

proved he can cook. My version of a little cran can.

Dive in. Wow! I love a raspberry.

Warm rasp better y as well, when they are not in season, give them a

flash in the pan. flash in the pan.

Amazing. We have seen a lot of chefs cooking,

w some of them have crazy ideas. Aggi Sverrisson is crazy, the man

does not use butter in any of his cooking! I mean, what is he on?!

Great to have you on the show. I'm joking about the butter and the

cream, but the flavours of your food stand out? Yes, clean and

fresh. That is the name of this dish,

then? Icelandic cod. There is couscous and barley. Lemon puree.

You want me to do that? Yes. You have brought the ash back with

You have brought the ash back with you as well? Of course.

Now, you get the fish on. The zest here, you want no white on it?

white on it. It is bitter. You blanch that for ten to 15 minutes.

So, bring it to the boil, take it off, bring it to the boil and then

take it off. You do it five times, but why? You lose the bitterness

from the zest. It is very important. Then you are left with the

sweetness. You know when it is ready, that you

can eat it, there is no texture in it at all.

So, into a blerned. So, Icelandic cod? -- so, into the blender.

Yes, ice lankic cod, it is the best in the world.

There is a reason for it, it is the cold water? Yes, very cold, a lot

of the salt in the water too. So it is absolutely the best of the best.

In here we have sugar and salt? A bit of water and lemon juice.

That is it. The cod is going in the pan. The

idea with the cod is you are going to only cook it on one side. Get it

nice and crispy. Three minutes here, in the oven for are two minutes and

take it out. Just in oil? Yes, no butter,

unfortunately. That is cooking away. Tell us about

your barley? The barley, basically, what I will do next, that goes here

the barley goes there. We add water and you cook this for about 20 to

30 minutes on simmering. No need to soak that? No. No. No.

Do you cook with barley, Sat? It is a Greek dish. We do it with

pork and pickled turnip. Do you soak yours? No. We do it in

the pressure cooker. It is amazing! You have a new gadget this year! No

black pepper in that? No. No. No. Right, the lemon juice in here.

Pure it to a very fine puree. The last time you were here you had

just opened? Sort of. We are doing very well. The last day was

brilliant for us, absolutely. Yes, it has been doing really,

really well. We are really, really pleased.

A bit louder! We can't hear you! What was that?! Do you want oil in

here? Yes, please. Why do I always get the jobs like

this. Sorry? Nothing, I can't hear

anything! Do you want me to fry off these nutty things? Great.

You have to chop them a little bit. How is it? Smoother, please.

What do we have here? Cashew nuts, almonds and pumpkin seeds.

So where does your inspiration come from for your menu, like you say,

there is no butter and no cream. It is something that you stick by?

the end of the day I started trying it out. For me I think it is better,

you get cleaner, fresher flavours, for me there is no turning back,

basically. No way. Don't get me wrong, I love going out to eat and

getting some butter, but in my food, A little bit of oil in here.

OK, the cod goes in the oven for about two minutes.

That gets fried off. Is this ready yet? It should be.

So, the barley here is cooked. Done! Remember you can find Aggi's

recipe and all of the recipes on today's show on the website at

bbc.co.uk/recipes. Right, we did not hear a word. The fish is in the

oven, still with the skin side down? Yes. Yes. Yes.

Rather, you have taken the skin off, but the cod is cooked all on one

side. How long does this cook for in here? 35 minutes there. Here we

heat this up. I don't want to cook the cauliflower, it should be

crunchy. In here there is what? Chervil,

dill and parsley. Now, thinking about Icelandic food,

we have gone to Australia and had ant's backside, what about ice

landic food, you have an unusual dish out there? It is great.

tasted it. It is good, no? No! I had it with a

shot of vodka. Explain to us, as there are people

waking up on a Saturday morning who probably want to turn over at this

point with a hangover, what is that shark thing all about.

You bury the -- what is that shark thing all about? You bury the shark

in the sand by the sea. Then we hang it and let it dry for another

six months. It is about a year's process, after that it tastes

beautiful. If you have the black ash with it. If you have the shark

on its own, it's not that great. What is the Black Death? It is a

cumin spirit. It is 50%. What is the shark like, it is like dry ham?

It is rotten! You know like skate, if that is off, it is about 100

times worse! If I buried you dry after six months you would not look

too good either! This fish is there. Is it? Maybe there, another minute.

What is happening here? The herbs are in here, plus a little bit of

lemon puree. More olive oil.

That is it, now, are there other dishes that this could work with?

All fish, really. All fish. Vegetarian is beautiful

as well. The Cawley flower is not cooked?

it gives a lovely texture. -- cauliflower.

Right, I am getting the fish out. It is ready, is it? It is not far

off. There we go. Turn it over. Careful! There you go, we are ready

when you are. That's a fancy plate? It is a fancy

plate. It is all about nature. Did you bring your own plates over?

Yes, I did. Thanks, no-one told me that!

think about nature, but you don't bury it for six months! Now, we

scatter this around. The idea is with the fish you cook

it on one side only you get the nice crispy part of it.

Exactly. A little bit of olive oil and a squeeze of lemon.

Tell us about the rest of this that you have on there as well.

So, we have fresh rocket, that is beautiful. We have borat and our

lovely sea wood. This is not a normal seaweed? No it

is south-easterly, Icelandic. It is the best in the world.

You have a lot of bests in the world in Iceland! What is that?

Volcanic ash. So, remind us what this is again?

Icelandic cod and barley and lemon puree with lemon dressing.

The best in the world! It looks wonderful. There you go.

It smells amazing. Sea wood ash, there you go, dive into that.

Wow, I get the first go. Sat will not get any.

There you go, dive into that. Although you don't like salmon, you

could use that, the lemon is the key? So, what is the ash is it the

dried sea wood? Yes. I love it

I absolutely love it It is very healthy for you. It is

gorgeous and the texture is really nice.

Sounds good to me you just need bread and butter with it! Let's see

what Richard has found to go with what Richard has found to go with

Aggi's cracking cod. I'm on the banks of the Grand Canal.

I'm heading off into the town to find some great wines to go with

Aggi's cod screams out for a delicious white wine. Something

that is fresh, elegant and as subtle as the dish. Now because the

flavours are so beautifully simple here, loads of whites will work.

You could choose your favourite style and go with that. One that

works especially well in this place is a discreetly oaked Chardonnay,

something like this Buckingham Palacon, but I have found something

that is a little bit different and a fantastic plach with the dish. It

is the Denman Vineyard S emillon. It is unique this.

This is low in alcohol, but it is high in flavour. It is also

fantastic with food. One thing that this does do, as it

matures it gains the honey, nutty aromatics that will pick up well on

the cashews, the almonds and the seeds in the dish.

Hmm! What you always get with this wine is a really refreshing charge

of credit reduce acidity that works well with the cod and the lemon

puree it is crisp, tangy and herbal, just what we need for the texture

of the barley and the cauliflower. It is a well-rounded and refreshing

white. Full of charm. So, Aggi, it is an ideal match for your

absolutely loving it. It's a good job there wasn't a pattern on the

plate. That would have disappeared as well. It's so delicious.

looks delicious! What do you reckon of the wine? Clean, fresh. Just

like your food. I think most clever is the play on texture. You get

this raw cauliflower and soft pearl barley. The fish is cooked to

perfection, so well done, Aggi. special guest at the chef's table

there was of course the fabulous Katie Melua. It's time for a film

from my very own food hero, Mr sleepy fishing village on the

shores of the Mediterranean until some bright spark a hundred years

ago placed an ad in the paper encouraging people to rent a place

on the beach. It has the priceless ability to turn the elderly into

teens, making the blood pump faster, and quite frankly, any place that

lifts the spirits in this mean, crazy world can't be that bad.

Anyway, as this is supposed to be a cookery programme, I thought I

would visit my latest, latest chum Carrie Williams who runs a bar-

restaurant. He caters mostly for the Brits. He even puts roast and

Veg on the menu every day, but one of his most popular dishes is

saffron rice, more Chinese than Spanish, I would say, still, so

what? But Derry's own speciality is spareribs roasted to perfection

after marinating in cayenne, lemon juice and garlic overnight, quite

delicious especially when you wash it down with the local tipple. Now

Terry is going to give me a crash course in how to prepare this

wonderful mixture. There you go. Catch that.

LAUGHTER Then you put some orange juice.

Orange juice, fine. As per - the oranges come from this region of

Valencia. That's why it's called that. Then we put some local

champagne in, make it go pop this time. Is this alcoholic? No, it's a

nice, refreshing drink to keep you going with the many parties we have

here. This is like you're buck's fizz at home. Another local drink

is Kwan to re. It's a liqueur with oranges. We add all of that in.

This is how it goes - finish it off with a bit of orange juice, stir up.

This is guaranteed to get every party flying. Cheers. Thank you

very much. Now, you tell me this is just a liability, refreshing

little... It is indeed. Cheers. will have you legless in no time

this stuff. Do they drink a bit around here? They enjoy themselves.

Normally, you don't see many Spanish drunks in the street like

we hear about in the UK, but if you see fiestas, well, they really let

their hair down. They enjoy themselves for three or four days

and they really have a ball. These are the sort of drinks that they

have. Fiesta or no feees tax, there is nothing like a spot of sea air

to cure the excesses of the nice before. I found this brilliant

restaurant in the back streets of old Benidorm. Right. This should be

an amazing little chef because my newest chum, Carmen, and I cannot

speak language in common. We're going to make this up as we go

along. Aroz Abanda is a simple rice dish that relies on a fish stock to

impart the flavour to the rice. The fish stock in here has been made

from these lovely shrimps and red fish in here all simmered lovingly

until you have rich stock. She has little bits of chopped squid, and

as with so many of the Spanish dishes, red peppers dried with

parsley and chopped into fine pieces. Over here what she's

already done - I feel like I am talking behind her back but I can't

do it any other way, she's fried piece of squid in olive oil, put

short-grain rice in it and a little bit ofler piquato. She'll add stock

as she goes along. I am simply flying slices of potato in olive

oil like that because they form the basis of my simple fish hot pot

which is slices of firm white- fleshed fish, slices of oven put

into an earthenware pot, popped into the oven, delicious. I'll get

on to doing that. The spuds can come out. They don't have to be

cooked at this stage because the cooking process takes place in the

oven. Carmen has just added some fish stock to her rice. I guess

she'll leave that to simmer now for about 15 minutes. Now I fry a few

of these onion rings just to absorb the oil, not to completely cook

them. While they're simmering away, I have to dredge this fish in flour.

I hope you can see all right. If you want me to lift these up, nod

your head and I'll lift them up. He didn't, so I assume everything is

all right. OK. Dredge the fish in flour. The

onions are now cooked enough, so they can go into the ovenware

casserole. So her dish is simmering on a gentle heat. The rice will

take up all the flavours of the fish stock and the spiciness of the

piquata. I have coated my fish and added it to the potatoes and onions.

A little bit of paprika to the wholes thing like so. Then some

breadcrumbs over the top of the whole thing like that, a couple of

cloves of garlic to roast with it like that - thank you, senora. And

some lovely, fresh tomato sauce. That now goes into the oven for

about 30 or 40 minutes and halfway through the cooking process - back

up to me for a second - I am going to pour a little pastice and white

wine to bring out a few more flavours into the whole thing, OK?

So there we are. I think most of our regular viewers will know what

an oven looks like, so I'll just take it away and pop it into the

oven down here. Finally, during the last few minutes of cooking, baby

squids are added, and when it's finished, it's traditional to eat

with a garlic mayonnaise. I did say halfway through the cooking process

I would add a couple of other ingredients. It was pastice and a

little bit of white wine. We'll do that at this stage. The dish is

partly cooked, just a little drop of that - not too much. It gives a

nice aniseed flavour to go with the fish and a drop of white wine just

to moisten it like so and back in the oven for another half an hour,

40 minutes, something like that and it will be time to eat it. I was

really pleased with my fish stew and adding the anocet kept the fish

moist. Carmen's dish was fantastic. It's worth an aeroplane ticket to

Benidorm just to try it. Now, we're not live in the studio

today so I have some highlights from the past year to show you

instead. Still to come on Saturday Kitchen Best Bites - it was an

international super-match of the omelette challenge. I am turning my

pan upside down first. Michelin- starred Daniel Boulud from New York

took on our very own Michael Caines. See who came out on top later.

We're reliving the moment Irish musician Sharon Corr fished her

food heaven or food hell. You can see what happened at the end of

today's show. Silvena Rowe is a chef who rarely is at a loss for

words, but it's her spectacular food that leaves others speechless.

Have a look at these chilli chicken and haloumi spring rolls.

Good to have you on the show. Good to be back. I know you want to

get those in the oven. They're going in because they need five to

seven minutes' cooking. They're going into a fairly hot oven. Is

Paul listening? We all are. Absolutely. Good. What's the name

of this dish, then? This is another word for pie, but is actually a

Turkish pilot this is the famous street food in Turkey. I love

Turkey.Een. You half love me already. It is delicious because we

put very healthy chicken in there, delicious - I take the skin off,

haloumi, and haloumi is actually a fairly... Halem, isn't that the

Turkish word for it? You're very well versed. I didn't know he was

fluent in Turkish. Tush irk girlfriend. Say no more. Better get

it right or I am in trouble, aren't I? Chicken is in. I am going to add

some cumin and bayleaf. Those are iconic spices for this type of

Mediterranean cuisine. So there you have the thigh and the leg. Is

there any reason you're using the dark meat? I kind of like it. It's

quite juicy. You have another five, six minutes of cooking. You don't

want it to dry, so it's quite delicious. Salt - I'll get it. Tell

us about your kitchen. You have a fancy kitchen. It's going to be an

open-plan kitchen, a theatre kitchen, so people can see us

cooking. We can see people eating and enjoying themselves. This is

actually a rather large kitchen - about eight metres, and it's going

to have beautiful grills and griddles. I am going to have a

arobota and chargrill. I am going to grill anything and everything.

go fishing, and I like to get, you know, the top gear and all of that

but I turn up sometimes and people say - all the gear - no idea.

no. So you have all of this stuff... Been around for a bit. You say that

and I'm still here. Watch this space. Chicken stock going in.

Right... What did you put in there? Chicken stock - actually, just a

little bit. I am going to reduce the heat, so give it 25,30 minutes

in here or pop it in the of for an hour to finish it off. What are you

doing? If it squeaks, that's good haloumi. Squeak? Squeak. It's

squeaking. You can hear it. Can you hear it? It's squeaking. I don't

know. That's your ear wax - one of the two! You know, James...

Chopping it up nice and fine? grated. This is normally

chargrilled. Yes. But it's fairly low in fat. It goes with your green

chilli. While I am cooking my chilli, I have some already

prepared - I am going to start taking it off the bone. How long

would that take to cook with the lid on? About 25-30 minutes, so

take the skin off - all of the skin, because really that's no good - not

nice, you know? Chicken needs it, but... Well, I assume we all need a

bit of skin on us at the end of the day, but it can't be very nice.

Actually, when your roast chicken is delicious, but I think it's not

good in this particular preparation because it's not crispy. It's just

not healthy. In the restaurant we make this dish. We're going to be

making this dish with quince and foie gras. Byataing those carrots

for a few minutes, you're giving a little bit of sugar extract because

they're very, very high in natural sugars. You want a bit of garlic in

there? Yeah, a little bit of garlic and cumin. I usually use mayonnaise,

but if you're Callie consure, which I don't think Paul is - so skinny,

not much of you. More! Stripping that literally all off? Yeah,

chopping it. This would be good to use any left-over bits of chicken -

the Sunday roast? Perfect. You can make it with pork, with lamb, with

anything. You can make it with crab as well. You know, I haven't tried

it with any fish, but to be honest, I wouldn't. I kind of like the meat

preparation better. Maybe with the haloumi and stuff like that. That's

going in here. You know what? I am going to put a little bit of my

juices in here just for a little bit of wetness. Get rid of that for

me please. LAUGHTER

Hold on. I need to wipe my board because we going to have the fun

part now. We're going to roll our little pies. OK. There you go.

is that simple - there is something magic about the chicken and haloumi

and those beautiful spices in there as well. And filo pastry. That's

what I use where I come from. It's very, very light. It's extremely

fat free we're going to brush with a little bit of butter today. But

before you say anything to me, use egg if you're calorie conscious.

James isn't, is he? Trust me. the brush here. Basically, when you

come to Quinns, you are having the baby parcels, I mean, Quinns is

going to be about street food, home-made cooking with great

flavours. Beautiful, amazing mixtures.

Those are getting very fat! Perfect for Paul! You don't want colour on

the carrots? Can we get a table or is it already booked up We are in

demand, but you can get a table. Now, to the carrots we add sul

Tanias and cumin. Basically, Quinns is going to be

British with a Mediterranean twist. What I'm going to do now is put the

butter on the top. I will use seeds. In the restaurant we are using hemp

seeds. Hemp? They are very good for you.

Yeah. Yeah. I know this stuff! Right, may in this? Mayonnaise, but

this is made with yoghurt. It is lovely.

Now a bit of sesame seeds on the top here. You can use black sesame

seeds or poppy seeds. Seeds are great, basically.

Fabulous for the diet. You know the beauty of it, you can

prepare it in the morning, then have them ready for when you want

to cook them or indeed freeze them. Would you sthearve coleslaw warm?

Ideally we should cool it down, but it doesn't matter. You are adding

in the yoghurt. You tell me if you don't like it, because it is very

special, I have to say. How are we doing for time? We are doing fine.

Is it delicious? Yes, it is great! Look, I'm getting told off if I do

this wrong! Do it in your sweet baby James manner. For goodness

sake, do not play with me! This will do. This is wonderful, this is

gorgeous. Thank you. Now, I'm coming with my

chunky pies. Lovely. I'm just enjoying the banter. Seeing Martin

get humiliated. You know he is not married, he is

waiting for me! It is a marriage made in heaven and in hell! You are

funny in real life! Get yourself into that, this is absolutely

stunning. Remind us what that is again?

is chicken chilli and haloumi spring rolls.

And who am I to argue?! There you Right, over here.

Is there you go, Paul. Where do you want me? Dive into

that. Can I. It looks fantastic, it

Can I. It looks fantastic, it really does.

There you go, Paul. Pass it down. I feel a bit rude going in before the

ladies. Lamb would work well? Yes, you are

right about the leftovers of Sunday dinner, beef, lamb, pork, fabulous.

And the spices that went in there? Cumin, bay leaf and chilli.

How is it? 9.99! Now, the omelette challenge has become an institution

amongst chefs. The reputation has traveled across the pond to New

York. So when one of America's finest chefs, Daniel Boulud, took

his turn against Michael Caines, there was more than just a spot on

the board at stake it was national pride! Now, the usual rules apply,

the three-egg omelette as fast as you can. Daniel, who would you like

to beat on the board? Well, let's see... Have you been practising?

I never practise. Are you ready? 3, 2, 1, go! I got

some stuff in here. I feel like I don't have to rush can Daniel.

I'm going straight into the pan. Look at the concentration on the

face! Oh, man! There's been few chefs... That is a disaster, you

gave me a pan that sticks! didn't Putney butter in it, chef!

Scrambled egg? Scrambled eggs, disaster! Live on TV, can you

imagine that. I don't know if I should eat this with a fork or a

straw. They are perfect, though! This is a

disaster, this pan. There is a twig there.

You need butter in it. Daniel, how do you think you did? This is a

Spanish omelette, no? It is is a little flat! Daniel, you did it in

just over 42 seconds. You can take that home and put it on your fridge.

Where is my time, J? Remind me where I am?! Don't worry, I'll be

back, back with my own pan. 18 seconds? I think probably a

little slower? You were! It goes to show that the art of omelette

making is harder than it looks. Now, here is something much more

appetising, Tristan Welch's salt lamb with sea herbs.

Now, you are doing it with the crust. There is a lot of salt going

in here. There is flour, salt, egg white and water? Yes, it is just to

cook the lamb in. So, it is covering it with a nice salty steam.

So a fair amount of salt in it. Tell us about salt marsh lamb?

is lamb that is reared on the coastline of the estuaries and

stuff. What it does is it grazes upon some of the wonderful herbs we

are cooking with it. We have se esta.

I have used this before it is perfect with fish? Yes it is

perfect. You could do the whole dish with fish. As the lamb is

reared on the coastline, it has a great feel to it.

Of course, sea beets. There are -- these are similar to spinach and we

have wild sorrel to finish off. I'm running behind. I have to get the

lamb sealed off. What we are doing is getting this

pastry ready. So the flour is going in, in with the egg whierts, that

goes in and then check out the salt... -- the egg whites, that is

going in, and then check out the salt... That is going in! But, it

will not be that salty when it comes to eating the lamb. It is

just a crust. You can do it with cod, a crust of

salt. We are mixing it with the flour too,

so the salt does not permeate. expression, you are what you eat,

what you are saying is that you are what you like to eat! We like to

take one core ingredient and look at the other ingredients that grow

harmoniously around it. So this recipe, there is no adding

ingredients that don't live near where this is reared or grown.

That is the pastry. You need to rest it. I have one.

There you go. You can make that pastry a day in advance.

You want me to roll it out? Yes, please. Then we will put all of the

fantastic herbs on it. I have taken a trim from the lamb.

Oops, crikey! Stead on! You need to get it started! Don't take it out

on the pastry. I have just taken the trimming from the lamb, I don't

want to waste it, so I will roast it off and make a sauce with it,

nice and light. Of course with the shoulder of lamb,

it will be nice and sticky, so we need a bit of sauce on there.

You are about to go on your travels, what is this about America? I am

popping Dover America, I have been asked to go out and cook on a TV

show out there, to compete, to show them how Brits do it.

What is it about you lot? You get America, he comes back from

Malaysia, he gets the Maldives, I get Glasgow! I like Glasgow, it is

great! Says he with a slight edge of panic.

No, I do. I learned a new dish the other day, a Glasgow sal yad... A

plate of chips! -- a Glasgow salad. Now, we are rolling this out. You

are cooking the potatoes in this? Definitely. There are a fantastic

variety of potatoes that grow at their best in the same area as the

lamb. It all goes hand in hand. I am making a seaweed butter to go

with this, it is very simple. Always get somebody else to do this

part. This is simple it is seaweed and

butter and blend it. It is amazing how well the flavours go.

Seaweed and butter? That is like, as you say, from the same area?

We spread the butter on. There is no salt on this. It comes out in

the pastry. A little bit on there, chef, for

the potatoes. Sorry.

You want a few herbs in there? the seesta.

Presentation side down, wallop, like that.

Fold this over. Eggs... There you go. So the idea

is you roughly do this. But it is all sealed in? Yes.

So when you flick it over... now that lovely old English word, a

huff. A huff? That is a huff of pastry.

Well, there was a lot of huffing and puffing that went into it! So,

to finish off with the egg yolks. We will brush that over. It will

give a beautiful shine. When you cook this sort of dish, it is a

real centre piece, a real occasion. Hopefully, we will crack one open

and you can see a huff of steam. The potatos? Yes. Sprinkle the old

sea salt on tomorrow. The potatos cook quicker, so these

go on for how long? 45 minutes. This one? Four hours.

Four hours! Don't forget that all of today's recipes are on the

website at bbc.co.uk/recipes. There we go... Way, look at that!

Look at that! That's the beauty. It is a real occasion.

Grabbing our potatoes out as well. These look like jacket potatoes.

The sauce is there? Yes. I have sauted this, the onions with the

lamb. Reduce it. Let it caramelise, add a touch of water and repeat the

process. It gets all of the nights bits off the bottom of the pan into

the stock. There you go, a bit of stock.

Brilliant a little bit of red wine. Now the spinach and the butter.

We didn't need that bit. Not that bit of butter.

Carry on, nobody noticed! There you go, butter... Cook them together

with a touch of water to help it to come together and create the steam.

You don't want it to fry. we are. We'll leave it on here.

looks lovely on that tray. Presentation is spotless -

beautiful. No! You got to be delicate. All right. Give it a

crack. Go on. No! Go on, then. Just gentle. Right. So if you get your

knife in along the knuckle edge and just crack it along like so. If I

break these potatoes up like this - spuds - look at them. Here is the

magic. Look at the steam coming out of there - baking hot. Smell the

aroma on that. Looks good to me. Fantastic. Right. What we need to

do to carve it - you don't need a knife. Just take a fork. I'll get

you a plate. You can put it on there if you want. Go on, then.

The sea beets, nice and simple. Spuds. Nice and sticky. Look at

that. It's so gelatinous and sticky and moist. Just carve it with a

fork. I don't like the idea with a knife when you have a dish like

this - gets nice and rustic, isn't it? Get another piece like that and

whack it on there like so, then a little sieve for the sauce.

that. Perfect. Just to finish it off, I think this has some amazing

acidity to it. What am I doing? In there. I am going mad. Look at that.

Final touches - because it has been baked for a long time, it needs a

sauce to keep it moist. Sauce over the top. Lovely. What is that?

shoulder of lamb - salt marsh lamb baked in a salt crust with potatoes

and herbs. I need a rest while you look at that.

I have to say it looks fantastic. It is worth the effort. Smell some

of the aroma from that. Dive into that one. A slow-roast shoulder of

lamb is one of my favourite dishes. This would be my food heaven. They

said I could only have one. I could have had about six. Fantastic. You

could do chicken like that - wonderful. Venison works really

well - the longer cooking times, the legs... It's moist. Just get

your fork and dig. Happy with that? Lovely. A For me it's a real

Saturday night sort of dish. Go to the butcher's now, get your lamb,

salted crust. Take you a week if you're doing a party of 12 to wrap

up those potatoes. Let's go to Leamington Spa to see what Suzy has

interesting to match a wine to because the fresh greens and that

light garlicky juice almost suggest a white wine would work best,

something like this wine. But the star of the show is undoubtedly the

lamb. For that I am look for a red wine. What I need is something

supple and fruity to balance the saltiness of the dish, and so I'm

going to go for the Secano Estate pinot noir which is perfumed and

full of the right flavours I am looking for. Its traditional home

is Burgundy in France where where it produces sensationally gamey,

earth qui flavours. But when it's grown in the new world it is

traditionally fruity, which is exactly what his dish needs. Oh,

that smells of raspberries and ripe plums. When you taste it, it's

really soft and easy going. Most importantly, though, it's packed

with lovely ripe fruit that'll offset the salty flavours of the

sea and wild Sorrel. It's also a wine with enough weight to cope

with the lamb but is not going to overpower that light garlic and

time jous. What a dish! Indeed. I am tired out,

though. What do you think? deserve a glass. What do you think?

It's exactly that. It's soft and seductive. It's perfect. Girls,

worth the effort? The lamb is beautiful. Fantastic. The wine

match? The wine match is super. Musical superstar Sharon Corr had

been a charming guess all the way through the show when she joined us

at the chef's table, so when she faced her food heaven or hell, the

result was never really in doubt - or was it?

Right. Well, it's time to find out whether Sharon will face food

heaven or hell. Heaven here is hake, a nice piece. It's a great piece of

fish. A beautiful piece of fish. Quite wet, so you need a deep frat

fryer. There is plenty of salt on it as it is. There is.

Alternatively, we have loads of dill over there making our own

mustard... Yikes! Making our own mayonnaise? I'm not - these two

boys maybe - then with a whiskey- cured salmon. I'll skip all of that

if I can. Adam stuck by his guns. He decided food hell. You're just

mean over there. I am not being disloyal. You have to thank

everybody else because they have chosen food heaven. Fantastic!

first thing I am going to do is get our sauce on the go so if I can get

you to do the pad Thai. We have ginger, shallot, tamarind paste,

peanuts, noodles, soy fish sauce. What we're going to do is peel this.

You can grate it as it is if you're watching. The most important thing

if you buy it, buy it with smooth skin. Otherwise, if it's Cinically

skin, it's dried out. Dehydrated. Do you want me to move out of your

way? No. Very hot here. It is a kitchen! It's very hot.

LAUGHTER There you go. What we're going to

do is basically take this and thinly slice it, all right?

Because I am going to cook this down with all the rest of the

ingredients to make our little sauce to go with it. There you go.

So you take the whole lot, a little bit of oil in there as well, please.

That much? That's perfect. A little bit of that. We've got some garlic.

I am not going to put it in at the start because it's going to burn,

so I'm going to keep that out for a second, fry off the ginger first of

all, plenty of chilli. Do you like it spicy? I do. Plenty of chilli in

there - seeds in. I put seeds in mine. Do you? I leave it in. I like

it. I put the whole lot in. Why put chilli in fajita and take the seeds

out? Keep the seeds in! In goes the garlic. Now this is - we want to

create a sticky sauce with this, so to do that we add water, but you

don't keep adding water to this. You add oil to it, sugar. This is

chilli sauce, all right? So more... I do like chilli! Ketchup.

There we go. You know, this is my idea of food heaven - three men

cooking for me, excellent. I would like to do this every day. Three

men running around. You guys are on the menu! Hisin sauce - goes in at

the end - there you go. Bring that to the boil. We're going to create

a nice stickiness to go with that. Do you want that tamarind paste?

That's going to go in. Cornflour, flour, salt, sparkling water, the

batter for my fish. Sparkling water - we're making a tempura batter,

mix that together. That's it. That's it. Why sparkling? I just

think it creates nice little bubbles. This is our hake, which is

common in the UK. I mean, all around Europe, really. Remember, a

it's the first dish I actually cooked in France. Really popular in

Spain. I have actually just been to Spain, and there is a lot of hake

there. Hugely popular in Spain. I remember the first dish I had made

there was with hake. You salt it, poach it in milk, then mix it with

mashed potato and you get a fishy salt cod or hake mash, chopped

parsley, fantastic. I am deep frying this in a little bit of

batter here. Getting in your way now. Because it's so thin, that

it's only going to take probably a minute to cook. That's it. OK.

Because we have the cornflour in there, it will crisp up well. The

idea is it goes with our Singapore - style... Do you want the

coriander chopped, James? Yes, please. Thank you very much. Just

break that up. These will just fry nicely, won't get much colour on it

because of the cornflour, so I don't think it will go brown like

fish N chips, otherwise it will be overcooked. OK. We're going to

colour that, then this is our sauce. We cook that until it starts to

thicken. We see it start Dom together. How we doing, guys? All

right. So we keep cooking that. I don't know if you have been to

Singapore. I have. They're trademark dish - Singapore chilli

and crab? They bubble it, it starts to thicken, then they put the crab

shells in with the crabmeat it in. These are ready, drain off the fat.

These are cooked. You don't get the colour you get. OK. However, you do

in a second. No need to salt this. Do you have your fish sauce in

there? Yeah, everything. Take a little bit of that fish sauce,

wherever it's gone - a tiny bit of this stuff. It smells like the

devil's washing. I know, I know. But it's good stuff. Getting some

tips? I am, yeah. Throw that in. It's really one of those things

where you basically add this to it... Lovely, wow. And it starts to

cook nicely, all right? Yeah. can roll that like that. Take it

off - off the heat. Fantastic. have our little pad Thai, you see?

Look at that. So a little pad Thai noodles. You can of course put

chicken and bits and pieces in there if you want, a bit of prawn.

It's entirely up to you - nice and simple, then we can grab our fish.

Do you want to grab your knifes and forks, boys? Look. Straight into

the food. Has he gone already? You're a hungry boy today! I was

making sure it was not raw. You're my taster! She thinks I am joking.

Dive into that. Tell us what you think. I'm going to get another

play. -- plate. You never get anything to eat, so I'm going to

put you on that Eddie, especially because we're sat here. It will

have gone. Suzy has chosen a wine from south Australia. It's a

Reeceling from 2009 available at Tesco. What do you make of that?

Delicious. Amazing. The batter is very clever, very moist. You can

either use like I have done with the water, cornflour and flur - you

can just use cornflour, if you were at home - dust it with cornflour

and fry it. It's not very hot. It's perfect. It would be nice with a

bit of dill. No! That's all we've got time for on Saturday Kitchen

Best Bites, and that's the last one of the summer too. I hope you

enjoyed looking back at some of the fantastic foodie highlights. We'll

be back live next Saturday with more great dishes for you. All the

recipes we have cooked and shown for you are on our website. You can