Episode 22 Saturday Kitchen Best Bites

in the very first Sunday Good morning. We're serving up

over the years. So the treats in store today include

'the scallops Rockefeller

'I created for cricketing legend,

'Freddie Flintoff. Did it bowl him over?

'You can see the recipe again shortly.' Good? Yeah.

Paul Rankin is one of Britain's trail-blazing chefs.

''His sticky pork recipe will show you there's no-one better

'at modern Asian cooking than he is.'

I love the sort of spicy, aromatic quality that that has.

'Perfect for a Sunday.'

When Madhur Jaffrey makes one of her to the UK,

'she makes a beeline for our hobs,

'and she'll show us how to make a delicious lamb shank curry.'

..Cinnamon, cloves, cumin seed and black pepper.

'And giving me a lesson in Indian spices.'

And John Barrowman was one of our many great guests

to face his food heaven or food hell vote.

Can I have a slice? It's delicious.

'Was it baked Alaska, already in the oven for his food heaven?

'Or that dreaded watermelon lined up for his food hell?'

The only thing that intrigues about- that recipe is the vodka. Exactly.

Find out what he got at the end of the show.

To do something different with your Sunday roast chicken,

this next recipe from Angela Hartnett

should give you all the inspiration you need. Enjoy this one.

What

What is

What is on

the chicken down to eight or nine pieces, saute it with some

beautiful chorizo and some aubergine and onion and cumin,

coriander and basil. Quite Spanish. I won't is you for -- I only asked

you for the name of the dish. I talk a lot. You can, I like the

idea, it is sort of a one pot wonder. You can put it all on the

table and even can eat it out of the pan. The colander is back.

there are tomatos in this dish. salt the aubergine? Yes I do it not

so much because of the flavour and the bitterness, but more it takes

out some of the liquid, so yoin fry it, it is not so -- so when you fry

it it is not so oily. Nathan do you lake that. Eep it for him. We will

fry this off and it is lake a caponata, which is like -- like a

caponata, which is like an Italian dish. You have made this look easy

and quick. I think it is. What to chop up a chicken like that? Well

maybe it is not. You have got to do wit confidence. I'm thinking I can

do that. Just think of somebody. Have that mad tonnes you. It would

look like a chicken nugget if Zoe was let loose. I'm not good in the

kitchen. Now we're going to put a touch of oil there. Fry off the

onions. Just a bit there. Season it up. Skin side down. What you're

doing is to get that colour on the skin. You're not cooking it. You

are going to finish it in the oven. This is unusual for you, Spanish

food, I thought you were Italian. love the spice of it and that

Mooreish influence and I love chorizo. It is partly self-

publicity, because I have a new book out! Sorry, did I say that?

on then. So that is why. It is in the back. The point is it is these

quick one pot wonders. I love this, but there is no 14 hours in a

colander in that book. Just slice up the chorizo. This is the spicy

one. Yes. Quite spicy. But it will give off this fantastic oil. That

will add to the flavour of it. feel like I have spent an hour just

chopping tomatoes. It gets better. I think we have a tomato dessert

lained up as well. I love the idea of everything in one pot. It is so

much easier and if you have the kids, all in one pot it is a great

idea. You're thinking about the washing up. Yes. Just check the

colour of this. Beautiful. That is what you're looking for, a nice bit

of colour. It is going to roast in the oven as well. Stkpwhriv the

onions with the tomatoes. -- I have the onions with the tomatoes.

look after a white chapel tkpalry near my house. -- gallery near my

house. I do that with a catering company, we do that in combination.

And maybe next year a few bits and bobs. I'm going to Silverstone. I'm

doing a dinner. The cars are wasted on me. I'm the worst person to go

up there. They said, do you want to watch, I said no interest. I don't

get it. Just to start the cooking, put that in there. I will put sage

as well. Sage goes great with any pork products. What do you cook a

Formula One driver, they didn't eat much. They're small. We're doing a

Rhys ot a crab dish and some roasted fillet of fish. -- risotto.

That all goes in together. We finish it with a bit of lemon zest.

That is just grated on top. If you feel when you put it in the oo even

-- in the e -- in the oven it may look dry, just put a bit of water

on to it. I can put this in here. You can pop it in the oven. All the

recipes are on our web-site. And you can find dishes from our preev

use shows. How are my aubergines? They're ready. Beautiful. The herbs,

we always forget the herbs. Some basil. You can take the devil's

food, coriander. I can't deal with that. Why do you put it in?

have to as a chef, you can't necessarily do everything you like.

Coriander goes with the cumin and aubergine, but it is not something

I like. I was upset because an article said people who don't like

coriander are basely -- basically stupid. So I'm sure you love it

James. I love it. Exactly. Can't get enough of it. All the time.

Also I get, I'm always use basil. So I have to be adventurous. We

will finish with some Vin tpwar there. That is perfect there. --

Vin tkpar Gar. We have toasted pine nuts here. -- vinegar. This you can

do as a veggie dish, separate. Beautiful. That is it. Oh crikey.

How long has the chicken had in the oven. About 35 to 40 minutes.

get this yellow coloured oil. is from the chorizo. And then woe

put a bit in there. You can put that in a pot on the table, serve

the chicken in another pot. plugged your book but didn't

mention what it was called. That is the coriander. Taste of Home it is

called. So dishes like this, one pot wonders. Can you pour some oil?

Because I will spill that all over me. It is very pink this episode

isn't it. Because the chorizo oil, the pullover, Nathan. There is a

theme. What this a again. Roasted chicken with chorizo, red peppers

and spiced aub general and coriander leaves. -- aubergine and

And lamb and pork. Pork would be perfect. I don't think you will get

Don't forget, you can find In a minute, I'll be showing you

One place I HAD to go to in this seafood odyssey

came from reading a book called Beautiful Swimmers.

It's about Chesapeake Bayon the eastern seaboard of America

and it's about the watermen who catch the blue swimmer crab

and the oystermen who go out

in old sailing boats called skip jacks, or at least they used to.

Nowadays they're mostly for tourists-but there's one that's still going

You can get a flavour of that book

by talking to the skipper, Wade Murphy.

When you're harvesting oysters under sail,

especially with skip jacks, you feel part of nature.

It's something gets in your blood.

I've seen boys quit, go on land and- get a job as carpenters or plumbers.

They can't stand it, they've got to- get back out here.

It's something that you get to love to do.

When I make a dip on the oyster bar

if anybody can eat the oysters that come up

I'll give him the boat and retire. That's how many oysters are here.

This is amazing. Look how many oysters came up in that one dredge.

Real big ones too. There must be tons there.

In England we revere them a bit because they're rare

so we only tend to eat them in the shell, raw.

But here you can have 'em deep fried, shallow fried,

Rockefeller with bacon, cos they're in such plenty.

I love it! I just want to open a few- and drink some wine.

Great, mate, thanks. They're really plump. Try that.

Fantastic. They're really plump, aren't they,

but they don't taste oily?

They're quite lacking in salt, unlike our oysters,

cos it's fresh water herebut they've got a brilliant taste.

I'll have another one if I can.

This dish is called Hang Town Fry and there's a story behind it.

It's an American oyster dish and it comes from the wild west

and the story goes

that a chap who is condemned to die

is asked what he would like for his last breakfast.

So he thought of all the best things- he liked in life

and one of them was oysters, cheese, eggs, good bacon

and that's how the dish evolved.

It's such a dish full of enthusiasm and joy I can't imagine anybody

and that's how the dish evolved.

It's such a dish full of enthusiasm and joy I can't imagine anybody

just about to be strung up thinking of this.

But there you go, it's a nice story.

Well, first of all, you turn the oysters over in some seasoned flour

and just pat them so they're not too floury.

Then into another little bowlof beaten egg, using yolk and white.

Whisk that up and pass them through that.

Finally into a bowl of crushed crackers

like saltines, matzos, cream crackers, that sort of thing,

and you're ready to fry them.

Put a bit of oil in the bottom of the pan

and fry them for maybe only a minute-each side so as not to overcook them.

Take the oysters out of the pan, empty the oil, wipe it out,

then rubthe bottom of the pan with butter.

Now put the oysters back in the pan in a sort of clockwise fashion

so everybody gets their fair share.

Now an idea of mine is to squeeze each oyster

with a little bit of lemon juice - it brings out the flavour.

Now for the filling.

Beat about six to eight eggs into the bowl

then add some grated hard cheese like Parmesan or hard Cheddar.

And a good lot of parsley. Whisk that all up

with a couple of tablespoons of cream to lighten it up.

And then just pour that back into the skillet all around the oysters.

Now, don't cover the oysters because in the finished dish

it's like tops of hills in a mist,

you want the browned tops of the oysters poking through.

Then you just put that on a lowish heat for about ten minutes,

just to set the eggs.

Get some good rashers of back bacon and grill or fry them

till they're really crisp and sprinkle parsley.

And actually, it's such a good dish that we serve it at home

as a lunch dish, with sauteed potatoes

and a little salad, lightly dressedwith good olive oil. It's perfect.

The one dish I'm going to bring back from America this time

are Maryland Crab Cakes

because it is the most exciting dish.

Somebody said the secret of a good crab cake is crab,

and that's a good joke

cos what he means is lots of crab and little of anything else.

This crab is fantastic. Why can't we get crab like this in England?

See? It's lumpy, full and fresh. So into a bowl goes that meat.

Look at that. Isn't that beautiful?

Then, a little bit of parsley.

And then some crackers.

The point of crackers is not like potato to bind it together,

it's just to make the mixture a bit dry. Just fold that through.

Don't that look good? You could eat it like that.

There we go.Just a little bit of egg, one egg.

A good tablespoon or so of mustard,

a little bit of lemon juice about one tablespoon.

And finally some mayonnaise.

Now, this again binds it, gives it a bit of moistness.

Some crab cakes I've had over here

have too much mayo in them so they get really rich and a bit gaggy.

It's great out here in the open air,

just the sort of dish I like to make outdoors.

Just add that in there.

And now mould up the crab cakes.

See, it's nice and dry. I'll make that four here.

I'll leave them in the fridge for an hour just to go cold

and get really nice and firm. You can fry them then.

Sauce, it's just a suggestion of a sauce.

I've got very good wine vinegar.

In a hot pan, let it boil down to a tablespoon.

If you reduce vinegar down

it gets this lovely sweet but still sharp flavour.

Now I'll add some clarified butter.

Then the tartness of the fresh chopped tomatoes

and a bit of tarragon.

It's just going to lift the flavourof the crab and also look very nice.

Just a slick sauce with some nice green and red in it.

A little bit of pepper, there we go.

I'll just taste that.

Probably needs just a little bit more salt.

Just take that off, leave it just nice and warm.

Big pan and now we're ready to fry off the crab cakes.

A bit of clarified butter in the pan.

So that'll take about ten minutes to cook through.

I don't want to colour up these too much.

I like American deep fried seafood

but there's a tendency to make everything a really dark brown.

They like it a much deeper colour than us

but I think it's not veryattractive and tastes a bit acrid.

Look at that.

Now, that's so appetising. You still- see the white bits of crab meat.

I'll put a couple on the plate

with the tomato and tarragon sauce and it'll look wizard!

That

That cat

That cat had

to the Isle of Man and The Will the of these queen scallops. I will do

a twist on a Rockerfeller dish this a usually done with oyster. It will

have breadcrumbs, parsley and the main part is Pennell and watercress.

I will do a sauce with that. -- fennel. We throw those in the pan.

Cricket is in your blood isn't it? It was in mine when I was a kid.

Lancashire/Yorkshire always a good Riallry. Yes I started playing

against them when I was nine. The rivalry is just as fierce. It has

been a bad year for Yorkshire. has been great for Lancashire, but

Yorkshire got relegated. Thanks great. I don't want to bring it up.

You want Yorkshire to be strong. Because you don't want to lose the

Roses match. Did you learn cricket from your family? I remember being

on the side watching me dad, me and me brother got pushed around the

boundary, me mum made the taes and progressed to playing in me tad's

team from being -- in dad's team from ten. You were under 11s.

started when I was eight or nine. Played young England from under15s

and started in the senior team at 15. That is when I realised you get

paid for playing. It was great down the tuck shop. You had a great

career and an international career. Although I finished young, I had a

good run and the career had ups and downs. There was some great times

and some dodgy once. You had those nine sixes. Yes. And those wickets,

you were run out the Aussie captain. That was 2009, Ricky Ponting. I

don't think I've ever run anyone out in me life. At the time I was

hobbling around and he probably hit it to me and it is easy. I hurled

it as hard as I could somewhere near the stumps. It just pretended

I knew what I was doing. Was -- but it was not the case. Retiring at

1341, it us young for a -- at 31, it is young for a sport man. It all

caught up with me. But you are still young to go into something

else. I have been fortunate to be offered to do a wide range of

things from panel shows to survival, to all sorts. And this is your new

venture as I saw yesterday, big bill posters of you, your face.

They bit embarrassing. It is massive. Proper massive pictures,

tell us about your new programme. A one off for you, but part of a

series. There are eight of us dropped off in various parts of

world and you have to fend for yourself. Mine was in Botswana. In

an area I had not heard of. We went in and it was me, a camera, a tent,

a machete and I think I had three laeters of water for the first time.

-- litres. It was proper minimum rations. You tell people and

everyone thinks you're fudging it. But I wasn't the case. The only

contact was I had to walk to a drop box to pick up new films and

batteries for the cam RSPCA the food, I was meant to hunt and fish.

I -- for the camera: The food, I was meant to hunt and fish. But I

used it for detox. I lost so much weight. You get the chance to do it

and then. The story was you walked and they told you not to wander off.

So you saw some elephants, the warning signs were stamping ears

and you sat there. I was bored sat in me tent. We had two days of

survival training and my attention span isn't massive. So I didn't

listen. I was on top of a termite mound with me camera. It is true. I

watched it. The thing about elephants, for size of them, they

can hide really well. One came out from behind a tree. It was 20 foot

away, I was thinking, what do I do. When I came close it started

backing off. I have a different appreciation for wailed life and

what is around us. I thought go to the zoo. -- wildlife. But now I

want to see more. That was the theme of o' more. Having seen one I

tried to look for everything. watched part of it as well where

you were at night. You set the camera outside your tent. And you

hear a lot of things at night. This particular noise. It got a bit

close. Was it a lion. The hyenas are in the distance and you realise

they are quite a way away. Blue they -- but they get closer. You

have to be careful what you wish for. I didn't want to lions. I was

outside me tent and one walked past and I Daveed in me tent and I was -

- dived in me tent. And I was 1 rounded -- surrounded by lions. I

once was in Blackpool and you heard here the lions roaring in the zoo.

But when they are there, it is a bit hairy. I was filming myself and

all the noises were coming. To bebin with -- begin with I was

petrified. But then it was funny. I'm in a tent, surrounded by lions

on me own, what you doing? Could be in Blackpool? Yes. I hadn't eaten

for a week, if it had come near me, I may have bitten him. They taught

you all the thing how the filter water and it is fascinating, you

get a lot of these programmes and you get if you're ever in the

jungle. It is a kind of reality. The man in the street's view. They

taught us what to do. Me first camp was by the river, so I had water.

You have to filter. It couldn't be bothered boiling t and just

filtered it through me understoodys. I just -- undies. I just drank it.

In India I drink the tap water and I have never been ill. Hopefully

you won't be with this. These are the scallops. You haven't followed

any of this, people watching, because I have been too busy

nattering away, but all the recipes are on the web-site. We haven't got

anything fruity, but something you will enjoy. I'm a bit dry now.

You're supposed to eat it first. Scallops from the Isle of Man.

Good? Yes. Happy with that. Paul Rankin has taken his inspiration

from modern Asian cuisine and he has become a leading chef e chef. I

dare you not to feel hungry after this one. Great to have you on the

show. On the menu what is? It is sticky pork ribs. It is what we

call red brazed -- Braesed wings. It is a mix of yellow rock sugar,

ginger, garlic, star anise. It is such a simple recipe. You whack it

all in. We will start with about a cup of water. This is not barbecue

ribs. No, these are Braesed -- braised ribs. It is wrt while big a

rice win. This is yellow rock sugar. It is strange stuff. Actually, you

can try it. They give it to the kids in China this. As a candy

thing. It is about six table spoons. So you can imagine how sweet it is.

Where do you buy that? You get the rice wine and rock sugar from an

Asian supermarket. Are youen joying that. It is kind of cute. Dark soy

sauce. And then we're going to add some aromatics. I would do this

dish a lot in the restaurant. With things like... Pork shoulder and

pork cheeks. We do it, because it has that baufl rich sweetness, I

put wit scallops a lot. -- beautiful. Where does this Asian

influence come pr? It is quite heavily in your food? As well as

local Irish produce. I spent nearly two years in aishya, travelling,

bumming around, climbing mountains. Doing all sort of stuff. I do yoga,

I have been to India twice. I did it once. Show me that technique

again, James. You go in all those parks and do that. It looks like

you're going diving. I don't know what to think. That stuff, where

they stick their leg out. This a Yorkshire yoga. I did yoga once. It

nearly did me in. Now a tea spoon of sugar. It is yoga in a room that

is hot? Yes. But I have never tried that one. So that is your braising

liquid. It sounds complicated, but it is simple. All you do with your

ribs, these are big, fat ribs, but use any ribs you can get. Ribs are

great value. What you're dining here... These are pork ribs. You're

cooking, I'm going the make a sticky, sweet shallots with chilli

and peanuts. It is a topping. are reasonable, a pound each.

Depends where you shop around. think ribs are something, you know

this time of year, you bring that up to the boil. And cover it with

tin foil or bring it up in the oven. Cover it. It goes into an oven for

about an hour and a half, two hours. But what you want to do is just

look at it every 20 minute and give it a turn. We have got one that is

cooking away. With this shallot, garlic, chilli condiment. Leave

some seeds in. What they do in Asia is they get a wok and deep fry them

individually and then drain them. But the rice that we're putting

with this is gluet nous rice. So sticky rice they would call it. Two

cups of rice that we have soaked overnight in about eight cups of

water. It sounds complicated. But it is well worth the result. It is

so different. It is interesting. What you do is steam it and again

that sounds difficult. But believe me it is dead easy. It is so simple.

What are you steaming it in? In a bit of cheesecloth. If you don't

have that, a nice clean tea cloth would be grand. I thought it was

your hanky! A hanky? This is one of Floyd's old once. He used to put

that on his head Len he went to the beach. In goes the rice. Dead easy.

In it goes. The reason you're soaking it to get rid of starch?

is just the technique. If you don't have time to soak it over night,

soak it in warm water for two or three hours. How long do you cook

that for? About 20 minutes and tr - - there we have it. It keeps great

in the schemer. -- steamer, it is stuck together. And don't forget

the recipes are on our web-site. You can find dishes from our

previous shows. So these peanuts you want curing? Yes just gently

crush them. The technique with the ribs is for the last 20 minutes

what you want to do is... Take the foil off. And just let the liquid

start to come down. Turning the ribs every now and then to get

sticky. These could come down a bit more haib. This juice needs to be

syrupy. You have been on your travels. Working with Mr Nick Nairn

in Yes. We Daid series call Paul and Nick's big food trip. He is

distraught it is not called Nick and Paul's big trip. We're

travelling between the west coast of Scotland and Ulster. Finding all

sort of interesting characters and food and we're on a boat and Nick

is good on a boat and I'm terrible on a boat. It is a lovely show. I

have loved doing it with him. you drained off these? Yes. This is

coming down. They're ready, dude. I will pop the rice int a boil. I

will oil it slightly. Normally you just take a spoon and scoop it out.

Ask You want the rib on here? They look amazing. They look good.

Everyone has been telling me how much they love these. So no

pressure guys. Nothing like a bit of self-candidate. None of that

tortellini stuff here. That tortellini was very good. It is a

difficult dish to follow. That is a real Yorkshire portion. I haven't

finished yet! I nearly said a fat boy portion. But I didn't say that.

Then loads of this stuff. I love this sort of spicy arrow hattic

quality that has. Under the scallions through it at the last

minute. That is my sticky red braised ribs with rice and sweet

shallots with chilli and peanuts. There you go. Proper food that.

Proper. You can stand there all you want, I'm having these clam With

the hands? Nave and fork they're a bit hot. At home you would do that.

Now you can get the beef short ribs. The red braise works great with

beef and with lamb. It is such a Tim pl technique. They're really

good. -- similar P The French techniques they say make a

reduction, but that is just whack it in. Now let's go back to

Weymouth and see what Suzy has chosen to go with the ribs. Iefr

made your pork ribs and their delectable. But with that rich

sweetness and spice it could create a clash with the wrng wine. That

said, something like this works well in a floral scented style. But

I think this is the perfect wine. It is Riesling. The key to finding

the right wine for this is to find a white with a dab of honey. Very

dry styles won't work. The light but fruity wines come into their

own here. There is an appley scent to this wine. It is clear from the

first sip that there is a sweetness to it. Sweeter than most white

wanes. That is what I need to match up to the Shugg after in - sugar in

the dish. There is a proper citrus zing and app pls and that cuts

through the whole of the dish and brings out the citrus peel and the

star anise and that wonderful pork. Paul you set me a challenge this

week, but with this wine, I think I have risen to it. I hope youen joy

it. We are. What do you reckon? has picked it spot on. What you

need with this dish is the sugar and the German Riesling with the

sugar is my favourite type of wine to go with something like this.

Happy with that? A bargain as well, just �6.69. What are you laughing

at? Justed a pliering you - admiring you eating from that tray.

The ribs came here for 30 sec and they're gone. Oh stop moaning Mr

Now it's so nice to see Mr Michelin-starred chef, Michael

If you fancy doing a spot of baking this Sunday,

here's some inspiration from Lorraine Pascale.

Today she's making macaroons, or is it macarons?

I don't know, you decide.

Like pretty much everything else,there are also fashions in baking

and one of the big things in Britain- right now

which started right here in France is the macaroon.

Or I should say, "le macaron".

This is Pierre Herme, one ofthe most famous food shops in Paris.

Wow!

Incredible.

They're just so pretty.

No wonder they're so fashionable.

I am totally spoilt for choice. Now,- each colour is a different flavour.

You've got praline noisette here, peach, apricot and saffron

or salted caramel... Oh!

I think I'm going to have to go for a selection.

Hmm! Thank you, France, for bringing us macaroons.

Some people think that macaroons are really daunting to make,

but they're actually only posh meringues.

I've made them here in deep yellow, lovely pale green

and now I'm going to make them in a rich burgundy.

I've got 125 grams of ground almonds- and it's really important

thatthe ground almonds are quite fine.

Sometimes they can be rough and you can blitz them in a food processor.

Then 125 grams of icing sugar.

And this forms the base of the macaroon.

Now I need some egg white.

Unfortunately, I need 40 grams of egg white.

I wish I could tell you you need one or two.

But here we need 40 grams, so this one is 32.

I'm going to need a little bit more from another one.

40. Perfect.

Now off the scales and mix it into a paste.

Just get a wooden spoon and draw all the liquid in.

And you get this lovely paste.

Eventually, it all will be incorporated.

And this is where I colour it.

I've got this great dusky pink colour and you need quite a lot

because by the time you've put the rest of the ingredients in,

the colour gets much lighter.

And mix that in there.

Oh, that is nice.

OK, now I'm going to make the second part of the macaroon

and again, unfortunately, I need 40 grams of egg white.

You see, this one only weighs 28.

I need 12 more grams.

OK, that is perfect. Then I need towhisk them to a nice, medium peak.

So give it a really good whisk.

Move the bowl around and just get lots of air into it like that.

The more movement you can get into these whites,

then the quicker they'll froth up.

Get a little bit on the end...

There, that is a medium peak. Perfect.

So I'm going to make a meringue.

Normally, you add sugar to the eggwhites, but I'm adding a sugar syrup.

So I've got here boiled already

110 grams of sugar and two tablespoons of water.

And I like to use a mechanical whisk- for these

because it takes a lot longer to give them a good whisk-up,

so you need that extra power.

And it just gets shinier and shinier- and much shinier

than if you were using just caster sugar.

And that is what you call a stiff peak. Perfection.

Right, so now I'm going to combine the two together.

You want to add the meringue to the paste.

If you do it this way round, you won't knock out too much air.

If you dump that heavy mix on top of the meringue,

you won't get any air left in it.

Apparently, it only takes 50 turns to mix this.

Any more and you're doing the wrong thing.

So let's see how I go.

Just mix it all up...

..and scrape right down to the bottom.

OK, I'm very happy with that.

Then I'm going to fill up my piping bag.

Just use your hand to squeeze it off the spatula.

OK, I've got this baking tray here.

So, a little "cheffy" trick here... I'll just move that out of the way.

Just pipe four little blobs like that.

Put the baking parchment

over the top and it'll stop it from sliding around.

OK, I'll do the first macaroon.

Hold your bag completely vertical, squeeze it,

then stop squeezing and lift it off.

So these macaroons need to be nice and flat.

What I do is just pick it up and then drop it on the surface.

Do that a few times.

One more time and they'll go in nice and flat.

I'm going to leave these here for about 20 to 30 minutes,

so they form a lovely skin over the top,

then I'll bake them in the oven

for about 12 to 15 minutes at 170 degrees

with the oven left slightly ajar,so it doesn't get too humid in there.

OK, I'm just going to leave these to cool.

These need to be sandwiched together

and I'm going to use just whipped cream,

but you can use jam, ganacheor buttercream, anything you like.

So these just get a nice blob of cream.

There... And then just sandwich them together.

Squish them down.

It's nice to have the cream visible

and it coming out a little bit from the sides.

Oh, I can't wait to eat these.

There!

These really do look very pretty.

I'll take these round to a friend's.- I think they'll really like them.

Now, we're not cooking live in the studio today

but instead we've dug deep into our Saturday Kitchen archive

and found some brilliant recipes for you.

Still to come on Best Bites...

I'm going to do the best I can. Three, two, one, go!

'It was battle of the Toms in the Omelette Challenge

'when Tom Kitchin took on the best chef in the world, Thomas Keller.

'See what happened a little later on.'

Madhur Jaffrey has a great Sunday lunch alternative for you -

'lamb shanks in yoghurt and spices. It was delicious and dead simple,

'providing you know what you're doing - Madhur thought I didn't.'

You're not adventurous and you don't go far enough.

The producers are going to want youback, aren't they? I can see this.

And star of stage and screen, John Barrowman,

faces Food Heaven or Food Hell.

Your version of food heaven would be meringue. Yeah.

'Did he get heavenly toffee baked Alaska? Or his hellish watermelon?'

Get in the kitchen and cut the melon! It's lovely. Look.

Oh, no. It's delicious.

You can see whathappened at the end of today's show.

You can always count on Adam Byatt cook the perfect weekend dish,

and his roast monkfish recipe

would make an ideal meat-free Sunday- supper. Have a look at this one.

Great

Great to

Great to have

to be here. What are we cooking. is really seasonal. I couldn't

resist using English asparagus. Monkfish and couscous. And we're

going to toast it. I want to get this monkfish in. You can peel this

asparagus and cut the bottom off. We have monkfish, the basil, we

have rosemary. A bit of chervil. The oil to make the basil oil. And

some shoots and stuff. And butter and flour is this Yes. Fire off

what is first. First thing we're going to do is brown off this

monkfish. Cooking it on the bone, that is a fantastic way to cook the

meat. You like to cook it on the bone, John? Yes it is great. We do

a lot of cooking fish for two and cooking it on the bone means you

can leave it and take it out to the table. I'm tying it, because I want

to retain the shape. Monkfish, well years ago in pubs they used it as

scampi and almost give it away. has never been hugely popular. Now

it is. It is too expensive now. It is a meaty fish. It takes quite

strong flavours. It is expensive, because the head is the same size

as the bdy. There is a huge amount of waste. And you have got Rosemary

with that. You could put red wine with it. Yes I have seen it poached

in red wane. That is nice. A bit of flour. Any fish that will go into a

hot pan, just season the flour a bit. Just is on the flour. It will

caramelise and protect the fish in the pan. Pop that in. There is a

sink at the back if you want to wash your hands. That has ticked

one box. This asparagus, the top. It is not those two, it is my

mother is watching. Take the woody piece off the bottom. If you pull

it and snap it, it will come off. The reason I tie it together so

when it goes in the pan, it doesn't bounce around and break the tips.

The delicate tips will just break up. It is a nice way to store it as

well. The basil oil is, now be careful doing this, it is some iced

water. Drop the basil leaves in. Watch your hands! And straight into

ice cold water. It just shocks the basil. And then make an oil using

that. Just shock it and it helps to keep the colour. There is the

couscous, half butter, half oil. This is the difference with cooking

it normally. People would just put water in. Couscous is bland, you

have to add a lot to it. There is quite a lot of butter. We're going

to transfer that to the oven. About eight minutes, 220. Pop that in the

oven. Cook is on the bone. Half olive oil, half butter, couscous in.

I won't make too much. I have seen this done with quinoa. I use it

more at home than in the restaurant. I always toast it. It is stump a

quick way to bring a stamp element to a dish. -- starch element to the

dish. You will see the colour change rapidly. A lovely toasty

colour. That is oil and butter in. Seasoned, its important to season

it now. And you could add cold water. I'm going to add hot,

because I want to it steam. You add, pop that on and turn it off. That

is it. J the water goes in and leave it. Yes and in four or five

minutes it will be steamed up. see the colour of that change. Do

you want more oil in there? No that will be fine. Maybe a touch more.

It is too thick. This monkfish, I have dropped the asparagus into

really salted water. Three minutes, that is it done. English asparagus

is probably the best in the world. Everyone should be eating it. This

monkfish, I have cooked it on the bone and one great things, I wit

sit happily -- it will sit happily on the bean. It is like a piece of

meat. There is one bone in the middle. Apart from the restaurant,

you have been writing? I have been, yes. The last time I was on I told

you I was, the whole back thing was happening. Do you do what my mother

does, go to the back shop and take Jamie Oliver from the top spot and

put me there. I used to do it. don't have to now. Trust me, I do.

I saw it in the shops yesterday, for the first time. It was a real

moment. It has been a great thing. My book is officially out. This is

the asparagus. It has had three minutes. I will nip that spring off.

-- nip that string off. You have some chervil there. Tip this

couscous into my glass bowl. Tip that into the would. - ebowl. It

could steam for a bit longer. Cut the asparagus down. You want some

lemon zest in there? Yes. Do wru want the juice a well? Just the

zest. Where is that oil. A lovely praigt green basil oil. That does

need seasoning up. Couscous won't be exciting unless you bring

something to it. I almost use it to bring a wit of -- a bit of crunch

element. That monkfish will serve tw people. Perfect come home from

work, 15 or 20 minutes later, or eight minutes later. You have got a

wonderful plate of food for two. Use that couscous as a dressing. It

still allows the asparagus to shine through. Cut it into a few bits. It

stays nice and moist. Remember to rest it as well. Yes that is

important. And we have some shoots of growing basil that will add some

colour. You can grow that basil stuff at home. Yes. Finish it with

some oil. There we go. That is my roasted monkfish with toasted

couscous and English asparagus. That looks fantastic. You get first

bite. That lacks incredible. I'm so excited about the asparagus.

English asparagus is probably the best in the world. This must be the

first, you have got to try some. I won't eat alone. Dive in. You won't

get it back again. This is my first asparagus of the year. Last year I

ate it every single day of the season. That way of cooking

couscous is lovely. It adds a real nut youness. -- nuttyness. Frying

the couscous off first does work. Great monkfish. We need some wine

to go with this. We sent suezy to Hertfordshire. -- Suzy to

Hertfordshire. -- Suzy to Hertfordshire. I'm here to find

some great win wines to go with this morning's recipes. Adam's dish

feels Mediterranean and it needs a good refreshing wine to pick up on

the summery flavours. Given the main ingredient is monkfish I could

go for a red, a white or a rose. I could go for a new world Pino, the

Ooir. But am going for this wine from Spain. It is La basca. Is is a

good option. It is a great match for all sorts of different dishes.

You can almost tell by looking at the colour that it will be vibrant

and zesty. When you taste it, it is like summer in a glass. The crisp

acidity is a perfect foil for the monkfish and the fresh flavours

work with the basil and asparagus. And there is just the right weight

of fruit to bring out the flavours. It is a great plate of food and

this is the perfect style of wine to drink with it. Well I agree. A

bar Dwain as - ebargain as well. Yes it is citrusy and fresh. It

works well. It is very floral. And you know asparagus is hard to match

wine with. It works well. Guys, you have demolished that. Happy that?

Yes very nice. I have not tried monkfish before. It is really nice.

Great wine match. The sharp notes are working with the fish. You said

the monkfish would be great on the barbecue? Yes I can see it now.

when the greatest chef in the world, Thomas Keller took his turn at the

omelette challenge, he just wanted to make the perfect omelette. So

to make the perfect omelette. So enjoy this this true whatster class.

-- true master class. We have Tom in the middle of the board, Thomas

has yet to go on board. Wo yould ru like to beat? -- who would you like

to beat? I just want to do my best. Now the clocks are on the screen.

Three, two, one go! Nervous at all? Very. I'm not taking on chef Keller.

I believe an omelette should be cooked slowly. It defeats the

object of this competition. I know. One thing about an op let and eggs

in general is to get them nice and tender. You want to cook them nice

and slow and take your time. Turn down the heat here. Am I turning

your heat down? No you do as you wish. It is too high. No. There we

go. Nice and slow. We want to kaep it nice and smooth. Are you going

to argue? No I am not, just get it on the plate. I brought some...

Things to make it special. Because I know how much you love these

omelettes. Right. Nothing seem to be happening much. You don't want

it to happen fast. The idea is you make the omelette for break fast

before you go to sleep? We all have five minutes to make an omelette in

the morning. Not on this show we don't. Take your time. I usually

put this in the oven for four or five MPs. We're running out of

music for the first time. You can see how nice and gentle it cooks.

thought our producer was polite. But you should hear what he is

saying to me in my ear. I have watched this programme loads of

time... I'm yet to see an omelette you would want to eat. I love some

creme fraiche in my omelette. longer this takes, I have about two

minutes to make my dish. A proper omelette... It is almost there.

That looks about there to me. was in the oven. No, it looks ready.

Thomas, get it on the plate. you sure sh Yes, I'm certain.

me just roll it over here. Nice and creamy. A little longer maybe. If

you like your eggs runy. There you go. Do you want to finish it off

with anything? Yes some herbs there. Tom, yours is wonderful. Rate. --

right. That is rubbish! Right. Thomas Keller. The longest omelette

ever?? How quickly do you think you did it in. I think I was could have

gone another 30 seconds. I hope not, you did it in two minutes 47.12

seconds. That is a record. I have the record the other way. Tom, what

do row any? 1 minute. That is how long I have to cook my dish at the

end of the show. Another legend for a fabulous Indian cookery is Madhur

afterry and judging by this rest diof lamb shank, she deserves that

title. -- Jaffrey. We're cooking lamb shanks, which I adore. But we

are going the praez them slowly. - ebraise them slowly in yoghurt and

spices. The lamb, you will seal the lamb? I will sear it and brown them.

If you could do two things. You can chop the ginger and garlic. Into a

pairs with some water? Yes. And then I will give you two tasks. --

into a paste. If you would grind the consider yander. Coriander, you

can get it ground. But there is something if you smell it after you

have ground it, it is delicious. It has an arrow that. Seasoning well

the lamb. It was like ten years ago these were almost free food. Now

they're trendy. Yes a lot of chefs used them and then it goes through

the roof, like pork belly. In we go. They need sealing it off. There is

a sink. I will wash my hands. gate nice colour and we have the

ginger, which I will chop up with quite a bit of garlic. Garlic is

good for you. I won't say anything. It is good for your blood. You say

maybe I don't like it. You have that tone. Plenty of garlic. Eight

or nine cloves. No. Not that many. Seven cloves, sorry. A bit of water.

Flip it. Are you related to a chef called Silvena Row? Who? She picks

on me as well! We're sealing that nicely. I mentioned your passion

for food started from letters, your mother was? I knew nothing about

cooking. I think I failed cooking at school and I came to London and

I was at rad ar and -- Rada and couldn't cook anything. I said to

my mother, please teach me thousand cook. She sent me letters. -- how

to cook. She sent me letters. Acting is almost the same passion

as food. Equal. And when you're doing tfr cookery, you're doing

both. -- television cookery. You have done more than one major film.

I did do the most recent things I have done one was a film with Meryl

Streep called Crime. How is that? That is very good. Anthony Hopkins.

I did something with Will Smith. Six Degrees of separation. I did

something with de Niro. Have you done anything with him? No. But

have you done anything with Bob The Buildser? -- Bob The Builder.

haven't had a No 1 hit. Had two No 1s. Now we're going to take this

out. I'm working it wrong. Why isn't it opening. I have to do

something to open it further. you do. -- go. I will put whole

spices in. We have got sane Monday, cloves, cumin -- cinnamon, cloves,

cumin seeds and black pepper. hate this thing! This is coriander

seeds here. They're popping. I will move this. You infuse them in hot

oil? Yes. If you would bring the garlic and ginger. And... That has

gone in. Stand behind it. Now you have to get it really brown. This

is again very important. You lightly brown the garlic and ginger

and then I will take its off the heat and put the yoghurt in. You

don't want to it curdle. You brown the spices. Yes. And then I will

take it off the heat. And then all the yoghurt goes in. This is full

fat yoghurt. You can go not so full fat. But don't bother. You don't

watch this show often. It is full fat. Will we see some more cook

books? I'm here to see my editor. I came for two reasons. One to the a

talk in Cambridge for Oxford cookery and to see my editors here.

I write for the Financial Times. And you I thought you came here for

us. Yes, I came all the way just for you. I'm going to put in some

turmeric that is very healthy. It cleans up your body and some chilli

powder and salt. Didn't they use turmeric for cuts? Yes when I had

my ears pierced in India, it wz clarified butter. All food, we

can't do without it. They put butter in your ear. And term rick

and I went to school with -- turmeric and I went to school with

yellow ears for a month. Do you want this one? Yes that goes in. We

have to bring it to the boil. And then I will wash my hands again.

That goes in and we... Move that across. It has to come to the boil.

What about the cinnamon? Didn't we put it in. That is the wonderful

about Indian food - a little more, a little less! Now water. You need

to, you need the liquid for the slow braising and you have to have

enough and then you cover it tightly and put it in at 325 degree

and let it cook slowly for three hours. A nice low oven. And the

rice? I will make Bas matsy rice, which I have soaked. -- basmati.

The reason for soaking it, they say rice when it is cooked should be

like brothers, close together, but not stuck to each other. The way

you get the rice separated is one thing is soaking it. About 30

minutes at least. But you can soak it for more. I need a strain tore

strain this out. I'm not going to cook, in many ways to cook rice,

you can cook it by the pasta method, but this is cooking in it own steam.

You put very little water in there this. I will make a pill lauf -

pillaff. There is plenty of dill in there. Chefs are passion naits

about Indian cooking, but we never seem the get it right. --

passionate. It is hiding all the spices. You are not adventurous and

you don't go far enough. producers will wants you back on.

We're not adventure us O -- adventurous. You let the oil get

hot and put in cinnamon, bay leaf and cardamom. I'm standing back.

You are flavouring the oil. and... Now I'm going put in the

onion and the oil will be flavoured, like an injection with the spices.

It is a different flavour, the cinnamon gets a different flavour,

that is why Indian food uses the same seasons, but gets a different

taste from Morocco. You are just reducing the liquid. You put in

cold water and left? Yes. Not quite ready yet. I just want to brown the

onions. I will turn the heat up. Dill is not often used in Indian

cooking. It is in north India and west India it is used all the time.

There all kinds of dishes - rice dishes, meat dishes, vegetables,

with dill. Quite a lot of dill in this one? Yes, you will see why. I

want it brown, but do I have time? No. Stick those in. Now, you have

to stir it and I need one, I need a flatter stirrer. Now you stir it.

How many do you want? Look here! was looking for a specific one.

What? With a flat end. A flat end? Can we get Madhur a flat-ended

wooden spoon please? It is all right I will make do. I am stirring

this. Don't worry, I'm listening. You have to stir it gently,

otherwise it breaks. The other thing that keeps the rice grains

separate is getting oil between each grain. Now, then goes the

stock. If you don't want, this is chicken stock. If you're vegetarian,

use water or vegetable stock. you're vegetarian, you're kind of

stuck with lamb. Just eat the rice. The lid on. No. You have to bring

it to the boil. Once it is boiling, then you cover it very tightly. And

you put iten a low heat, or put it in your oven. It is going in the

oven. Without a lid. Without a lid? You put a lid on it. For 5 to -- 25

to 30 minutes. Now this is. It is very hot. See thousand rice has

elongated. -- how the rice has elongated. I'm a rice murderer. I

have a rice curse. I will talk to you later. We leave the bay leaf

and the spices in. Because they are part of the deck raig. --

decoration. Just a little mess. what is that again? It Islam shanks,

braised with yoghurt and -- it is lamb shanks braess braised with

yoghurt and rice with dill. We have a date. Is that a chat up line?

Grab a seat. Dive in. I tasted this and it is spectacular. I have had

lamb cooked in yoghurt before when I was crossing the desert. We had

it in a giant pot for about 0 people in the middle of desert. --

30 people. I had it in a pot cooked in Birmingham. I need the get out

in Birmingham. I need the get out more. What do you think? Oh! John

Barrowman was having a great morning when he joined us. However,

like all of our guests he had to face his food hev oner food hell.

Did it all end badly for him. Let's Did it all end badly for him. Let's

find out. John your version of heaven would be meringue? Yes.

baked Alaska. Or it could be the dreaded water melon. Get in the

kitchen and cut the melon. The only thing that intrigues me about that

is the vodka. 92% water in a water melon. But it just smells bland.

could be with Indian doughnuts. How do you think they have done?

they want to see more you know cringe they will do the water melon.

I don't know. It is one of highest percentages so far. 72% of the

people want to see... Baked Alaska! Yeah! I think you can say he is

happy. I can't believe I have to do this in six minutes. Meringue, get

the sugar, pop it in the oven. There is three way os making

meringue. We're going the make a hot meringue. Now we're going to

make a toffee sauce. We have double cream, slug ar, golden syrup --

sugar, and golden syrup. We're going to make this with hazelnuts.

Will just orchestrate this. You're dancing in the back ground. And get

some ice-cream. It was invented in about the 18th century. It was

invented in New York, to celebrate Alaska. Obviously. The state of the

union. Yes. It was not popular until a restaurant in Monaco took

it over and it is a fantastic dish. We ate loads of it in the 60s. I

don't know why people don't now. Doesn't it take a longer to do.

Generally, it can be baked in the oven. But this is so quick and

simple. Because it has toffee and ice-cream and that kind of stuff.

Shouldn't it be a hard shell on the outside. Kit be it can be.' - it

can be. Cold is just add the egg white and sugar cold. And hot is

what we're doing now. We heat up the sugar in the oven. And we throw

this in. You listen to it the machine will drop down a gear as

the meringue starts to get thicker. You will hear it. Because we're

heating the sugar, it cooks the meringue as well. You're really

smart. Try it. Smart and good looking! I'm trying. You will here

hear it drop down a gear and that is it done. You gays make, the

thing I love about -- you guy s make, you make it look so easy. We

were saying that how quickly you do it. It is, you know at home we're

like ooh and getting everything right. But it is done so quickly.

You can test this. There you go. Oh! It is ready. You got me during

the show. Now fill the bag with meringue. A mixture of toffee and

vanilla. Put those in there. Just a few nuts. We will layer this up

with ice-cream. When I was at college, this would be made in a

like a copper tin. And you would set the ice-cream in it and just

dip it in water and it would be the perfect shape for a baked Alaska.

However, we're going to attempts to make ours. It is an organic bake.

Rather than having too much toffee. What we do now is take this bit.

Hit the doesn't look appetising, but you knead to do it this way.

Lift -- but you need to do it this way. Lift it up and throw the

meringue over the top. You now need a pallet knife in hot water. Thank

you so much. And you go around the edge. The reason why you dip it in

hot water is it stops the meringue from sticking to your knife and you

go around until the ice-cream is coated. Don't worry about the

bottom. You can bring more around. Don't worry about this stage. You

can just spike it up. And then because we have a piping bag, plain

nozzle, we can go around. Just fill in the gaps. Normally you would...

I'm going cry. You pop this on an oven-proof plate and pop it in the

oven. Because we have the invention of a blowtorch. We can do it this

way. Put the bag like that. Wow! You need to be good with the piping

bag, otherwise it looks like something the dog has left behind

in the park! If I was single I would take you home. Look at this.

That is stunning. That smell is glorious. There you go. If you want

a birthday cake, set fire to the top. Of course we have our toffee

sauce. Now this is just divine. We have got a ladle there. I cowl just

drink that. We have the toffee sauce. What I would do is take

toffee sauce and chocolate sauce and drizzle it together. Just a few

times. Wow! Stunning! Grabbure knife and fork. -- grab your knife

and fork. Tell us what you think. That should be softer than you're

used to. I can't believeless getting that much. All my God!

oh my God!. If you put that baked Alaska in fronts of your family, I

guarantee you will make them very happy. I hope you have enjoyed our

Sunday trip down memory lane as much as I have. And there will be

more at the same time next week. And join us for another big help

ing of live cooking next Saturday. All the recipes are on your web-