:00:12. > :00:22.Good morning. Sit back and enjoy the tasty treats I have died out
:00:22. > :00:37.
:00:37. > :00:41.Good morning. In the next 90 minutes, we are packed to bursting
:00:41. > :00:45.with inspirational Sunday recipes. The edible highlights today include
:00:45. > :00:51.comedian Rob Brydon joining me to talk about his love of growing his
:00:51. > :00:57.own veg. There is talk in our household converting part of the
:00:57. > :01:04.garden into a viable market garden. And to demonstrate his love of the
:01:04. > :01:08.chocolate brownie I made for him. Gorgeous. Michael Caines holds two
:01:09. > :01:13.coveted Michelin stars. In with our beef. We have our bouquet garni and
:01:14. > :01:19.our potatoes. And he makes this perfect beef and oyster pie that
:01:19. > :01:24.would grace any Sunday lunch table. Another man who knows how to cook
:01:25. > :01:30.great food is Nigel Haworth. have got meat and duck straws. You
:01:30. > :01:35.will do most of. He will show us how to make a delicious duck breast
:01:35. > :01:40.with red cabbage and ducks straws. And EastEnders actress Letitia Dean
:01:40. > :01:44.faces her food heaven and food hell, with the slow road hog for her food
:01:44. > :01:49.heaven and esteemed sultana pudding for food hell.
:01:49. > :01:53.Find out what she got at the end of the show. If you have ever wondered
:01:53. > :01:56.what chefs like to eat over the weekend, this next recipe, lamb
:01:56. > :02:05.stew with rows with dumplings, would be on my menu. When it was
:02:05. > :02:10.cooked by the pride of Wales, Bryn Williams, you can see why. You are
:02:10. > :02:20.going to cook a great dish today. Yes, lamb stew with rows with
:02:20. > :02:23.
:02:23. > :02:28.dumplings. -- Rosemary dumplings. There is a cow, which is a soup
:02:28. > :02:32.cooked for hours on end. But we are not doing that yet. First, we have
:02:32. > :02:38.a nice bit of Welsh lamb. I am using the neck fillets. Loads of
:02:38. > :02:44.fat, loads of flavour. We are using carrots, swede, baby onions, but.
:02:44. > :02:54.You have got lamb stock here. but first we will make the
:02:54. > :02:57.
:02:57. > :03:03.dumplings. If you could chop a bit are easy to make. So simple. I love
:03:03. > :03:08.the texture of dumplings. And they absorb all of the juice of the lamb
:03:09. > :03:13.we will cook. But you are cooking them in an unconventional way,
:03:13. > :03:23.rather than in the stew itself. This way is clear enough. When you
:03:23. > :03:28.cook in the stew, or the flour will come out into the sauce. We will
:03:28. > :03:33.serve them separately, but together in the end. Flour, baking powder,
:03:33. > :03:41.but of salt. Just enough cold water to combine it altogether. Not too
:03:41. > :03:48.wet. We are going to cook it in liquid anyway. So if it is a bit
:03:48. > :03:53.dry, it will absorb more of the stock. You are doing some other
:03:53. > :03:59.work as well. Doing some bits and bobs. Got the builders in as we
:03:59. > :04:04.speak. Just want to make it a bit more comfortable. At a carpet
:04:04. > :04:12.downstairs, put a bar menu downstairs. Just at think a bit
:04:12. > :04:15.outside the box. Anybody can come in. We serve good food. But now we
:04:15. > :04:21.have individually priced the menu, so you can come in and have a
:04:21. > :04:24.starter and a glass of wine, and walkout - once you have paid. It is
:04:24. > :04:30.fine. We have made it more accessible for everybody, rather
:04:30. > :04:38.than just fine dining kind of food. Now you leave these to rest in the
:04:38. > :04:42.fridge? Leave them to rest for five or six minutes. Stick them in the
:04:42. > :04:50.fridge to firm up. And they will expand? They will go to double
:04:50. > :04:55.their size. Tell us about a lamb. We are using the neck. Loads of fat,
:04:55. > :05:01.loads of flavour. You can use the scrag end, but for me, it is a bit
:05:01. > :05:07.too thin. I like nice, big chunks of meat if I am having a stew.
:05:07. > :05:11.would not use a leg of lamb for this? No. I think the neck or
:05:11. > :05:16.shoulder is fine. Anything else would not do anything. We will add
:05:16. > :05:26.a bit of a leaf and a bit of Rosemary. So you would not put
:05:26. > :05:41.
:05:41. > :05:51.into �1. Season to flour. Nice colour on the Lam. The flour helps
:05:51. > :05:58.
:05:58. > :06:07.coloration on the Lam. The colour is flavour. Fat is flavour. Chefs
:06:07. > :06:12.are trying to create flavour. vegetables are you putting in?
:06:12. > :06:20.Carrots, baby onions and some swede. You might call it something else.
:06:20. > :06:30.Turnip. Depends whether you are north of Watford. What do you call
:06:30. > :06:32.
:06:32. > :06:42.that? Swede. It is the Yorkshire thing. Jason? Turnip. The parties
:06:42. > :06:48.
:06:48. > :06:58.to to two. -- that is 2-2. I will dice the carrot. Keith so you are
:06:58. > :07:12.
:07:12. > :07:21.much in the pan just kills the heat. So once they are coloured, we will
:07:21. > :07:31.start roasting all the vegetables. I am going as quick as I can. So
:07:31. > :07:38.
:07:38. > :07:44.you are approaching these off. -- we know when these are done? He is
:07:44. > :07:50.keen on making sure he gets his dumplings right tomorrow. They will
:07:50. > :07:55.double in size. That is when they are ready. They can sit there for
:07:55. > :08:02.15 to 20 minutes, and take on that liquid. They will not dry out. It
:08:02. > :08:09.is a rustic dish. In with our onions? We can add all the
:08:09. > :08:19.vegetables together. We will colour them before we add our white wine.
:08:19. > :08:25.For me, this is a dish you can cook on an Aga. I love cooking on an Aga.
:08:25. > :08:31.There is a trend for slow food. I know you like cooking it slowly at
:08:31. > :08:38.a low temperature. There is a trend for it. But this is not trendy. It
:08:38. > :08:46.is just to do with using the cheaper cuts. But you have to work
:08:46. > :08:54.more at it to get more flavour. good chef can do anything with
:08:54. > :09:04.cheap ingredients. Yes, if you have more skill. By using all our skills
:09:04. > :09:14.and what we have been taught in the kitchens we have worked in...
:09:14. > :09:22.chopped parsley. The bench goes straight into the same pan. -- the
:09:22. > :09:29.veg goes it into the same pan. A bit of butter to help it along.
:09:29. > :09:35.chopped parsley, you will use later. A bit of white wine. If people
:09:35. > :09:45.can't find lamb stock? You can use chicken, but try and use lamb or to
:09:45. > :09:58.
:09:58. > :10:06.about an hour. It should be at least an hour to an hour and 20
:10:06. > :10:16.minutes, to tenderise everything. Let me bring this out. Leave the
:10:16. > :10:39.
:10:39. > :10:45.it all off. Check some of the seasoning. Needs a bit of salt.
:10:45. > :10:55.you wanted to put the dumplings in it? A 15 minutes towards the end,
:10:55. > :10:55.
:10:55. > :11:00.but I like to do it separately. Nice, big chunks of meat. The
:11:00. > :11:09.source might look a bit thin, but when you have it with the
:11:09. > :11:19.dumplings... It is so simple. part, on the Aga. You can't beat it.
:11:19. > :11:20.
:11:20. > :11:25.Remind us what that is again? stew, with Rosemary dumplings.
:11:25. > :11:33.then you get to try it! Smells delicious. This will be extremely
:11:33. > :11:43.hot. Thank you. How does it compare to your mother's? It looks
:11:43. > :11:47.beautiful and smells fantastic. is real food. But the point is the
:11:48. > :11:55.cut of lamb. Yes, it needs to have some fat in it, so it doesn't dry
:11:55. > :12:00.out. The neck of lamb is the best cut. It is beautiful. You need to
:12:00. > :12:07.get a bigger mouth full on this show. Do you ever attempt stuff
:12:08. > :12:14.like this? It is going back to simplicity. I do not do many stews
:12:15. > :12:19.and casseroles, to be honest. can make these things in the
:12:19. > :12:25.morning, poppet in and leave it. I would go out to work, and three or
:12:25. > :12:35.four hours later, it was ready. This is great. That would not go
:12:35. > :12:37.
:12:37. > :12:41.Williams famously cut the fish course for her Majesty the Queen at
:12:41. > :12:51.her 80th birthday banquet, but the undisputed king of seafood Cookery
:12:51. > :12:53.
:12:53. > :13:03.has to be this man, Rick Stein. A look at this glorious dish. All
:13:03. > :13:05.
:13:05. > :13:09.the politicians can make it. To make this dish, you need about four
:13:09. > :13:16.kilos of sea shell fruits, with parsley is, tomatoes, garlic and
:13:16. > :13:21.pure extra-virgin olive oil. This is health, vitamins, proteins,
:13:21. > :13:31.carbohydrates. You don't need anything else, it just Neapolitan
:13:31. > :13:46.
:13:46. > :13:55.you will find tomatoes, olive oil, fish, garlic and plenty of parsley.
:13:56. > :14:00.Then you must boil the spaghetti al dente. There is something about the
:14:00. > :14:06.traditional Italian Catholic family. We have seen it in so many movies,
:14:06. > :14:11.and it is really like that. Two things Ford this closeness - music
:14:11. > :14:17.and simple dishes. Not dinner-party food, but food that goes right back
:14:17. > :14:21.to grandparents and beyond. And this odyssey is about that, simple
:14:21. > :14:31.dishes that stand the test of time. The main reason I came to Naples
:14:31. > :14:35.
:14:35. > :14:40.and this island was to make this pasta dish. Look at those. In
:14:40. > :14:50.England, they are called Carpet shells. These are smaller, but they
:14:50. > :14:57.are the same sort of clam. They are the best. Look at those. Look at
:14:57. > :15:07.the back of that. In fact, the our eyes around the other end. It is
:15:07. > :15:14.
:15:14. > :15:17.camouflage. Very particular to the is a rugged dish. They don't bother
:15:17. > :15:21.to finely chop anything here, big thick slices of garlic straight in
:15:21. > :15:26.there just like that. OK. I don't want that to cook too much. Stir
:15:26. > :15:30.that around quickly. I will talk to you about the main element in this
:15:30. > :15:33.dish which are these tomatoes. I know that you can buy Italian
:15:33. > :15:39.tomatoes in England but they just never taste like this. They are
:15:39. > :15:44.just so full of flavour. Bung those in there. That's fine at this stage.
:15:44. > :15:50.Now we'll cut the mussels very quickly. Into the pan, a bit of
:15:50. > :15:54.local white wine. And then the muscles and clams can all go in at
:15:54. > :15:58.the same time. Doesn't matter. I know some are smaller than the
:15:58. > :16:03.others and some will open a bit quicker and some slower. Stir those
:16:04. > :16:08.around in the hot wine and bung a lid on, leave for about two minutes.
:16:08. > :16:14.Now what I do is get my sauce back, put it back on the heat and just
:16:14. > :16:19.drain most of the juice into the sauce. I'm going to take that right
:16:19. > :16:23.down until it's nice dry and reduce sod the pasta is nicely coated with
:16:23. > :16:28.the sauce. That's come down very nicely. Now to add the rest of the
:16:28. > :16:33.seafood. First of all, the odd- shaped things with the funny eyes
:16:33. > :16:39.on their bums. They can get stirred through. Now for the little shrimps
:16:39. > :16:46.or baby prawns, not quite sure which, little tiny fish in there
:16:46. > :16:49.too. Now for the clams and the mussels. While this is taking about
:16:49. > :16:53.15 minutes, something like that, obviously you have to cook the
:16:53. > :16:58.pasta at the same time which I've already done, about ten minutes so
:16:58. > :17:02.you start that five minutes into cooking this so it's nice and al
:17:02. > :17:11.dente to finish the dish off with. Before you add the pasta, throw in
:17:11. > :17:14.a load of parsley and that will be it. Let's put the dish together and
:17:14. > :17:19.give it a try. I could go to a restaurant every night and eat this
:17:19. > :17:23.dish for a week and not get tired of it. To me, it's one of the best
:17:23. > :17:33.ways of eating seafood, the way the saw wraps itself around the pasta
:17:33. > :17:41.
:17:41. > :17:46.and the concentration of the why do you love cooking so much?
:17:46. > :17:51.don't know. You can't explain what comes from the inside. It's
:17:51. > :17:54.something which you've got under your skin, in your blood. It's a
:17:54. > :17:59.tradition which goes back thousands of years ago. It's a part of your
:17:59. > :18:03.blood, of what you are made of. know when you talk like that, it's
:18:03. > :18:07.sort of like, I hope you won't mind me saying this, but you are very
:18:07. > :18:12.kind of sensual, almost like you are talking about well, making love,
:18:12. > :18:16.you know? Yes, this is making love because making love is not always
:18:16. > :18:24.physical sex, love is for everything, for the sea and what
:18:24. > :18:28.you see all around you, the flowers. It's not only sex, this is the big
:18:28. > :18:38.mistake of life. Love for cooking, for flavours, for creating a dish.
:18:38. > :18:48.
:18:48. > :18:52.If you don't feel that, you'll are brought up on the simplest of
:18:52. > :18:56.things. You could spend hours discussing the benefits of a lemon,
:18:56. > :19:02.where the best lemons are grown. If you have that focus on ingredients
:19:02. > :19:06.and you care so much about them, then everything falls into place.
:19:06. > :19:10.It comes from the family and respecting the generations and not
:19:10. > :19:16.wanting to change the latest food fad. The thing that impresses me
:19:16. > :19:21.most about the Italians is the emphasis they place on quality.
:19:21. > :19:25.Italy is about passion and flavour. They couldn't give a stuff about
:19:25. > :19:35.coriander and lemongrass, they just want to know where the best
:19:35. > :19:37.
:19:37. > :19:41.tomatoes come from. This is a dish called Gremolata prawns, bought on
:19:41. > :19:46.the market yesterday, very fresh. I love to do simple things with
:19:46. > :19:52.prawns - get off, you can have a bit of prawn! Mediterranean cats
:19:52. > :19:55.are a nightmare! Anyway, you just take a big pan and put plenty of
:19:55. > :19:59.extra Virgin olive oil in it and get it really hot. Put the prawns
:19:59. > :20:03.in and they're all sort of grey and brown when you put them in, but
:20:03. > :20:08.they go a nice lovely pink as they fry and you turn them over in the
:20:08. > :20:12.oil so they are nice and pink on both sides. Then you put in a lot
:20:12. > :20:16.of coarse sea salt, plenty of that, turn them again and plenty of
:20:16. > :20:22.freshly ground black pepper, just go around the pan really giving it
:20:22. > :20:28.lots of pepper. You can put cayenne in if you like, but it needs a
:20:28. > :20:36.little bit of heat, a bit of a bite there. Then you get one of those
:20:36. > :20:42.beautiful lemons that come from - oi, get off! Just talking of this,
:20:42. > :20:46.there was a bar down the road this morning, I was talking to someone
:20:46. > :20:54.there and he told me that they sometimes weigh three pounds. You
:20:54. > :20:59.can let them like grape fruit with sugar. They taste a bit like
:20:59. > :21:06.cucumber almost, the pith. Let it cook down because you don't want
:21:06. > :21:12.any excess liquid there. You you make up the Gremolata, freshly
:21:12. > :21:19.chopped parsley, broad leaf. Throw that in, and some very finely
:21:19. > :21:28.chopped garlic. Then grate the stkpest of the lovely big lemons --
:21:28. > :21:32.zest. They almost taste like shreds of ginger. Turn everything over.
:21:32. > :21:40.One final thing, as my new chum here will testify, you can eat the
:21:40. > :21:50.head. You don't have to eat all the shell, but if you just go like that,
:21:50. > :21:59.
:21:59. > :22:03.Carolina. A nice story behind why I'm here. There is a journalist in
:22:03. > :22:08.Philadelphia whoa wrote me a letter, she said one of the best kept
:22:08. > :22:16.seafood secrets in the whole of the eastern sea board was this place.
:22:16. > :22:24.I'd always wanted to find a seafood shack, a sun-bleached bare boards
:22:24. > :22:28.and just nothing to eat but simple shrimp, lobster, oysters, clams, on
:22:28. > :22:35.open tables, maybe no table cloths and just throw the oysters into a
:22:35. > :22:40.bucket when you've finished 'em. So bucket when you've finished 'em. So
:22:40. > :22:44.I'm hopeful. This is it. The ultimate oyster exteerpbs. They've
:22:44. > :22:49.been cooking oysters like this since the last war and it's not
:22:49. > :22:54.changed a bit -- experience. The family that own the island just
:22:54. > :23:02.take the oysters, put them on a hot piece of steel and cover them with
:23:02. > :23:07.a wet burlap sap to trap the steam. They steam them for about ten
:23:07. > :23:11.minutes and then just shovel them into the centre of the table. It's
:23:11. > :23:16.just totally classless. There's lawyers, lovers, politicians,
:23:16. > :23:19.everybody mixes together. Their link is the consuming love of
:23:19. > :23:25.oysters. It's not to everybody's taste this way of eating, but
:23:25. > :23:30.honestly, it is to mine. Just sitting here eating these oysters
:23:30. > :23:35.just straight out of the creek just over there and these nice little
:23:35. > :23:40.dipping sauces, what more could you want? This is what I really dreamed
:23:40. > :23:45.of finding. I'm thinking I can go all the way around the world, as I
:23:45. > :23:55.do, the best restaurants in the world, but I bet you this is the
:23:55. > :24:12.
:24:12. > :24:15.Now, there's two things that I'll remember about the cooking of south
:24:15. > :24:19.Carolina, first shrimp, second oysters.
:24:19. > :24:26.Here, the oysters fro everywhere, and the locals have a right in law
:24:26. > :24:29.to pick them when they're in season. They grow like stalagmites, brittle
:24:29. > :24:39.flowers amongst the mud. There are so many of them, they just grow
:24:39. > :24:40.
:24:40. > :24:44.together in big clumps. Oysters are a main part of south Carolina for
:24:44. > :24:51.Gumbo. They have a special way of making Gumbo. You need to make a
:24:51. > :24:57.good stock, vegetables like carrot, onion, parsley, shrimp peelings,
:24:57. > :25:01.crab shells. And plenty of chicken wings. Fresh bayleaves, celery I
:25:01. > :25:07.wings. Fresh bayleaves, celery I forgot to mention, plenty of that.
:25:07. > :25:12.Simmer for 40 minutes to make a really good stuff. I may not be a
:25:12. > :25:19.Gumbo aficionado, but the secret I know is a really good stock. What
:25:19. > :25:26.could be better for making a rue than bacon grease. This is real
:25:26. > :25:30.south bacon grease. It tastes finer than lard. Beautiful stuff, much
:25:30. > :25:33.more interesting than butter. You can use butter though. Then some
:25:34. > :25:39.flour. In we go with the flour. Just stir that around and you have
:25:39. > :25:44.to cook it out very, very gently. What you are looking for is quite a
:25:44. > :25:50.lot of colour. Funnily enough, you have to get such colour in it that
:25:50. > :25:53.the famous French chef saw a rue made for a Gumbo and despaired
:25:53. > :25:58.because he thought it would be burned and frightful. The foreign
:25:58. > :26:06.of way of cooking is refine and delicate, whereas this sort of food,
:26:06. > :26:14.it's got bell pepper, garlic, chilli pepper, lots of gutsy
:26:14. > :26:18.flavour. Smoked bacon. Lovely thick lardons of local bacon. No water in
:26:18. > :26:24.there. Good dry bacon. Slightly running in this hot, hot sun where
:26:24. > :26:28.I'm cooking today. In that goes. Keep stirring quite regularly now.
:26:28. > :26:38.Once you get other ingredients in there, you are past the danger
:26:38. > :26:43.point of burning it. Stir that in and now pepper, onion and Vidalia
:26:43. > :26:48.onions, not sharp, just ideal for salads, grown round here. And
:26:48. > :26:55.celery. Stir that in with the bacon and let it cook down until the
:26:55. > :27:02.onions are translucent. Now to add the most important thing in the
:27:02. > :27:09.whole Gumbo, the oak ra. That goes straight into the pot -- ochre.
:27:09. > :27:13.Cook that for a minute or so. Next some tomatoes, nice local beef
:27:13. > :27:18.tomatoes, but vine tomatoes are really good in a dish like this. No
:27:18. > :27:23.problem out here using fresh tomatoes, so much fresh flavour.
:27:23. > :27:33.Three or four tomatoes worth of chopped tomato going in there now.
:27:33. > :27:33.
:27:33. > :27:43.Now some chillis, jalapeno which are not as hot as at home. I
:27:43. > :27:48.
:27:48. > :27:53.haven't taken the seeds out. Now sot #S, parsley, bayleaf and thyme.
:27:53. > :27:57.-- now some herbs. Gumbo is more like a soup than a stew. Then we
:27:57. > :28:02.put the bits in that really do matter. This is where you do what
:28:02. > :28:10.you want. I'm going to put seafood in here of course, but chicken also,
:28:10. > :28:14.crab, clams, oysters. On with the clams now, these are called little
:28:14. > :28:18.clams, stir those in for about two or three minutes before adding any
:28:18. > :28:21.other ingredients. These won't take at all long to cook because they
:28:21. > :28:24.are all small bits of delicious sweet seafood. This is really the
:28:24. > :28:27.making of this dish I think. There are some good shrimp and the
:28:27. > :28:31.shrimping season's just starting around here, so they're really good
:28:31. > :28:36.fresh local ones. Just look at that. That really is beginning to look
:28:36. > :28:41.something like it's supposed to be. All that seafood in there. It's the
:28:41. > :28:47.same sort of dish, absolutely exquisite. Now for some final
:28:47. > :28:55.ingredients which you need no cooking really for, no more than a
:28:56. > :28:58.minute. Ois tiers, -- oysters. Beautiful. Nice and salty. Look at
:28:59. > :29:04.in crabmeat. We've already put whole crab in but some meat is a
:29:04. > :29:10.very good idea too. Add a few good dal lops of that. A few chopped
:29:10. > :29:18.spring unJunes near the end -- dal lops. They'll have a bit of crunch
:29:18. > :29:27.and freshness -- dollops of that. A few chopped spring onions. Freshly
:29:27. > :29:32.chopped parsley in. Poured over some rice it's fantastic. America
:29:32. > :29:36.is famous for lots of dishes, and one thing they're always
:29:36. > :29:40.associating with the State is the classic chocolate Brownie. I've
:29:40. > :29:46.come across the most amazing recipe that I thought I would share with
:29:46. > :29:51.you, comes from a Scottish lass called Jane and her son invented it.
:29:51. > :29:56.Simple, simple dish. We have got some butter, dark chocolate, really
:29:57. > :30:01.good quality dark chocolate, cocoa powder, plain flour, raspberries
:30:01. > :30:06.which you can put in, hazelnuts or white chocolate, five eggs and some
:30:06. > :30:10.sugar. The whole lot gets put together, so we can throw in the
:30:10. > :30:17.sugar. More shug that are than I need really, purely because of the
:30:17. > :30:27.fact that the flavour changes when you put raspberries in it -- sugar.
:30:27. > :30:32.
:30:32. > :30:37.like Ros breezing and Beckett, it turns a bit better, so I offset
:30:37. > :30:47.that with more sugar. -- when you put fruit like raspberries in and
:30:47. > :30:49.
:30:49. > :30:58.bake it, it turns a bit bitter, so I put in more sugar. You have
:30:58. > :31:08.tossed that knob of butter back in with the other butter. Thank you(!)
:31:08. > :31:26.
:31:26. > :31:32.chocolate. You need to make sure everything is ready, because this
:31:32. > :31:42.is an all-in-one method. The chocolate goes in with the sugar
:31:42. > :31:42.
:31:42. > :31:52.and butter. Then we can throw in the eggs. I could just eat that,
:31:52. > :31:56.thank you. Now, your love of food at? Were you a steak and chips boy?
:31:57. > :32:01.Yes, I was quite timid with food. There was a boy up the road who
:32:01. > :32:09.would eat tomatoes from the garden, fresh. I thought that was some kind
:32:09. > :32:15.of genetic abnormality. Now I love tomatoes. I have heard you want to
:32:15. > :32:21.grow your own veg. There is talk in the bride and House of converting a
:32:21. > :32:28.part of the garden into a viable market garden. A little vegetable
:32:28. > :32:31.garden. My mum and dad do it. Dad grows runner beans, and they taste
:32:32. > :32:36.delicious. And great for kids to get involved. You have got three
:32:36. > :32:41.kids. Great way for children to learn about food, get them involved
:32:41. > :32:45.in the kitchen. You don't bring them up to just eat a steak and
:32:45. > :32:50.chips, they can taste lots of different food when they are young.
:32:50. > :32:55.But in Britain, it is hard to do. They are reared on the strength for
:32:55. > :32:59.convenience foods, and it is almost looked on as a bit out of the
:32:59. > :33:03.ordinary if you want to give your kids something more interesting.
:33:03. > :33:08.are just going to ferry in the cocoa powder and the flour, and
:33:09. > :33:13.then give it a quick mix. There is no need to use an electric whisk.
:33:13. > :33:21.We are not bothered about the air that has gone in. There are about
:33:21. > :33:29.73 grams of cocoa powder. You have spilled a bit. It is all right.
:33:29. > :33:34.Give this a quick minx. Is there anything I can be doing? Just relax.
:33:34. > :33:43.You spilled a couple of raspberries. Don't be nervous because am here.
:33:43. > :33:51.am not nervous. James, you spilled a raspberry. Want me to get it? I
:33:51. > :33:55.am here to help. He is getting a bit wild. He is smiling, but
:33:55. > :34:01.underneath, shut up! You can wash up if you want. My help doesn't
:34:01. > :34:07.extend that far. What are you up to at the moment? I am enjoying the
:34:07. > :34:12.fine food and smells. Apart from here? You have been busy. You got
:34:12. > :34:17.into film. Given new start your career in radio? Yes, I started at
:34:17. > :34:22.Radio Wales as a disc-jockey presenter. And then a TV presenter,
:34:23. > :34:28.which was where I met Ken in the late '80s. This goes in the oven at
:34:28. > :34:32.350 degrees Fahrenheit, 170 centigrade, for 30 minutes. Before
:34:32. > :34:38.we go any further, a little birdie tells me that you used to present
:34:38. > :34:48.the shopping channel. Yes. Is that something you want to forget?
:34:48. > :34:55.
:34:55. > :34:58.well, it is so long ago now. It was before QVC came along. I was
:34:59. > :35:04.selling things, and you had an earpiece, and you would be selling
:35:04. > :35:13.all sorts of rubbish. What was the most unusual thing you sold? Paula
:35:13. > :35:21.Yates' and cream. Bless her, she had her own hand cream. You had to
:35:22. > :35:26.sell it? How many did you sell? many. I did that. But you know
:35:26. > :35:30.what? Seriously, it is good training in a way, because you are
:35:30. > :35:36.learning. I did not think that at the time, I hated it. I wanted to
:35:36. > :35:45.be an actor. But you learn stuff like having to stand and talk for
:35:45. > :35:51.30 minutes at a time. It all helps you in your career. There we go,
:35:52. > :35:59.mascarpone cheese, ice, sugar, blitzed. This is what you end up
:35:59. > :36:03.with. Chocolate-brown Nice. Nice, rich. Those raspberries have stayed
:36:03. > :36:10.in shape during the cooking. I would have thought they would have
:36:10. > :36:19.come out a bit slow G. - maxed lurgy. I don't mean yours, but
:36:19. > :36:29.raspberries generally. Look at that! Bit of icing sugar. Tell me
:36:29. > :36:36.
:36:36. > :36:39.If you fancy making something hearty for lunch this Sunday,
:36:40. > :36:49.standby for a Michelin-starred masterclass in pie making from the
:36:50. > :36:52.
:36:52. > :36:55.busiest chefs in Britain. He holds two Misha stars for the food he
:36:55. > :37:00.serves in Devon. He is a driving force behind the reinvigorated
:37:00. > :37:03.cuisine at the Bath Priory, his new venture, not to mention her a load
:37:03. > :37:08.of other restaurants all over the country. It is the brilliant
:37:08. > :37:12.Michael Caines. Welcome back. This is slightly different for you. You
:37:12. > :37:16.are normally very refined. This is a good old earthy dish. I thought
:37:16. > :37:22.we would do something with a cheaper cut of meat. We have braced
:37:22. > :37:30.beef and oysters and ale. And we have some pancetta. The oysters are
:37:30. > :37:36.optional. Here, we have onions, garlic, button mushrooms, potatoes,
:37:36. > :37:44.bouquet garni, carrot, a bitter flour to thicken, some Dijon
:37:44. > :37:48.mustard, a bit of stock, local ale and seasonal veg. I will do some of
:37:48. > :37:57.the chopping. You are going to seal the beef. This is the most
:37:57. > :38:02.important part? Very much so. Really hot pan. Caramelising the
:38:02. > :38:07.beef. It is about colour. What cut of beef have you used? This is
:38:07. > :38:15.braising steak. It is cheap, affordable. A bit of fat in it will
:38:15. > :38:21.not hurt. A lot of people would not do it this hot, but it needs to be
:38:21. > :38:30.extremely hot to get the flavour? It does. Don't stare it
:38:30. > :38:40.straightaway. Just leave it, and stir it later. And get some nice
:38:40. > :38:40.
:38:40. > :38:50.caramelisation. I am getting a bit of fast colour, because the cooking
:38:50. > :38:52.
:38:52. > :38:57.will be braising in the oven for a long time. Then we take that out
:38:57. > :39:03.and reduce the heat a bit. Once we have sealed the beef, we put the
:39:03. > :39:10.beef in here and then checking the pancetta -- we chuck in the
:39:10. > :39:16.pancetta. Tell me about your new venture. We have a sister property,
:39:16. > :39:24.the Bath fire. It is owned by my business partner. It is a wonderful
:39:24. > :39:28.town house hotel in the middle of Bath. We have just had a new spark
:39:28. > :39:33.refurbished. It is stunning. 30 bedrooms. I have taken over the
:39:33. > :39:40.kitchen. I have a young chef in there called Sam. He is doing a
:39:40. > :39:44.great job. The idea is to capture the synergy between Gidley and Bath.
:39:44. > :39:50.If you love one, you will love the other. Explain to anybody who has
:39:50. > :39:57.not been there. It is a country house hotel that has been there for
:39:57. > :40:07.years? Yes, Shaun Hill was there and then I took over. It is on the
:40:07. > :40:14.edge of Dartmoor. It is one of those places which is very majestic.
:40:14. > :40:20.It is a real retreat. We have wonderful ingredients in the south-
:40:20. > :40:26.west which we champion. Here, I have got my vegetables with the
:40:26. > :40:36.pancetta. We will sweat that down and add some flour. This will be a
:40:36. > :40:37.
:40:37. > :40:46.thickening agent. Keep it staring. It is almost like having a resource.
:40:46. > :40:52.-- a roux sauce. You get a nice effect happening when we add our
:40:52. > :41:00.stock. Before that, we add our ale. Bring it to the boil. You just want
:41:00. > :41:10.to burn off the alcohol. And it is not be a? Good old ale. A bit of
:41:10. > :41:14.
:41:14. > :41:21.stout, if you prefer. Get something local. We do a similar pie in
:41:21. > :41:31.Canterbury. The idea is to support your local brewery. Then in with
:41:31. > :41:31.
:41:31. > :41:40.our beef. We have got our bouquet garni and our potatoes. We also
:41:40. > :41:44.have a bit of chicken stock going in, and water to top it up. And you
:41:44. > :41:54.have prepared some green veg, which you have got cooking here. We bring
:41:54. > :41:56.
:41:56. > :42:00.it to the boil. Add the mustard. See, I am actually cooking
:42:01. > :42:09.something, Nick! And I was going to say it was smelling marvellous, but
:42:09. > :42:17.now I will not bother. Let me get the pie mix out of the fridge. In a
:42:17. > :42:26.way, you could serve it as a stew. But you will see that the cooking
:42:26. > :42:31.of the pastry only takes about 20 minutes. This is the secret of
:42:31. > :42:40.making a good pie, you almost have to do it in two separate batches.
:42:40. > :42:47.First, cook the meat, then let it cool down, and then make the pie.
:42:47. > :42:52.Just open those oysters briefly, James. You were saying something
:42:52. > :42:57.fascinating earlier about oysters. In the old days, the oysters were
:42:57. > :43:01.peasant food. In Edinburgh, they found millions of oyster shells
:43:01. > :43:06.where they would be taken out of the river, Eton and the shells were
:43:06. > :43:14.chucked away. What is the trick of opening an oyster. There is a flat
:43:14. > :43:18.part of the shell and a rounded part. These are the native ones.
:43:18. > :43:24.They -- there is a little hole in there. Insert the oyster knife. Do
:43:24. > :43:29.it in a cloth. The flat side of the Auster is always pointing upwards.
:43:29. > :43:34.Just shake the knife across. Remove that part which is stuck to the
:43:34. > :43:40.bottom of the shell. Otherwise, you will never get the Auster out. And
:43:40. > :43:49.that is it. Keep the juice. Put a bit of the Jews in there as well. I
:43:49. > :43:59.have got some puff pastry here, which I will cut out. Be very
:43:59. > :44:03.
:44:03. > :44:13.careful with the knife. The juice is quite softly. We have
:44:13. > :44:14.
:44:14. > :44:22.a bit of a squash. All today's recipes are on our website. You can
:44:22. > :44:30.find the dishes from our previous shows on another website.
:44:30. > :44:36.Bbc.co.uk/recipes. This dish takes about two Alastair Cook. The idea
:44:36. > :44:46.is that you end up with your puff pastry reheating - it takes two
:44:46. > :44:51.hours to cook. I just slipped on the pastry. A lot of restaurants
:44:51. > :45:00.these days have a different case. That is not a pipe. This is a
:45:00. > :45:07.proper pie. Do you boys make your own pastry? We can do. But that is
:45:07. > :45:12.not the question. I can make my own pastry. So you mean I should not
:45:12. > :45:18.feel guilty about using frozen pastry? As long as you buy all but
:45:18. > :45:28.a puff pastry. Bake this for how long? 20 minutes, just to reheat
:45:28. > :45:35.
:45:35. > :45:42.that! I admit I'm not, you know, Michelin star chefs haven't got a
:45:42. > :45:48.reputation for cooking pie, but in our taverns, we love to have pie.
:45:48. > :45:54.You can spell pie two different ways, PAYE or PIE. If you are
:45:54. > :45:59.dyslexic like me, it's PI. Veg on the top here and finally a little
:45:59. > :46:09.bit of parsley on top. Remind us what that is again? Steak and ale
:46:09. > :46:12.
:46:12. > :46:21.pie with oysters. Looks delicious. Took some doing in seven minutes
:46:21. > :46:24.that. There you go. Can I pay you to come here every Saturday morning,
:46:25. > :46:29.it's amazing, really beautiful. The reason that I said earlier that I
:46:29. > :46:36.was possibly allergic to oyster, I don't know whether I had a bad
:46:36. > :46:40.oyster or whether, you know, I am really allergic. We'll soon find
:46:40. > :46:45.out anyway. Exactly. If you are the colour of the jacket in five
:46:45. > :46:49.minutes, we knower. It's so hot, it's going to burn the mouth off me
:46:49. > :46:55.for ages. It's beautiful. Smells delicious. Do it in two batches.
:46:55. > :47:03.Very much so. You can use it as a stew. That is hot! It's great.
:47:03. > :47:07.Happy with that? Mm... As Michael said, if you don't fancy
:47:07. > :47:11.the oysters, you can leave them out and you can find the recipe on the
:47:11. > :47:21.website. Here is Lorraine Pascal with
:47:21. > :47:30.
:47:30. > :47:34.another easy baking idea for you to Italian side to my family and on
:47:34. > :47:38.the occasional weekend we have these big Italian feasts. I do
:47:38. > :47:46.still cook some of those dishes but they are just a little bit updated.
:47:46. > :47:52.And this is my favourite Italian. Hi. Hi, how are you? All right, how
:47:52. > :48:02.you doing? Hello, gorgeous. You came in at the right time. Look.
:48:02. > :48:19.
:48:19. > :48:29.Thank you. Mm... Very good. big. Honey I need -- Amaretti.
:48:29. > :48:32.
:48:32. > :48:37.Perfect. Thank you. Bye. You are welcome. Great. I'm to bake Italian.
:48:37. > :48:40.I love experimenting with different cake flavours. The other day I was
:48:40. > :48:46.making a tiramisu and I thought why not make a tiramisu cake but rather
:48:46. > :48:50.than make a big one, I thought I would do mini ones, they are so
:48:50. > :48:56.much more playful and this dessert really knocks people's socks off.
:48:56. > :49:05.165g of softened butter and 200g of sugar. Half of the sugar is soft
:49:05. > :49:12.brown sugar, giving such a beautiful caramel flavour. Two eggs.
:49:12. > :49:22.Free range, organic, if you can. 260g of flour which I add in two
:49:22. > :49:25.
:49:25. > :49:31.lots. 260 there. I'll start that slowly, give it a good mix. I just
:49:31. > :49:35.find this way of doing it in two lots is so much quicker and so much
:49:35. > :49:41.easier. You don't have to worry about folding and all that, just
:49:41. > :49:51.bung it in. The other two eggs. It's also less likely to curdle.
:49:51. > :49:59.
:49:59. > :50:07.Two table spoons of instant coffee powder in four table spoons of hot
:50:07. > :50:12.water. The funny thing is, I don't even like coffee, but in this, it
:50:12. > :50:18.tastes absolutely divine. Now the ricotta. 80g of this. This makes
:50:18. > :50:27.the sponge extra moist. Give that a really good beat, make sure it's
:50:27. > :50:33.all nicely incorporated. I'm happy with that. Just crumble in 8-10
:50:33. > :50:43.amaretti biscuits. It gives it wonderful flavour and extra texture.
:50:43. > :50:45.
:50:45. > :50:51.Lovely crunch. There you are. Another stir. OK, it's done. So I
:50:51. > :50:58.find the easiest way to put mixture into small muffin cases is with a
:50:58. > :51:04.mechanical ice-cream scoop. I remember as a child making fairy
:51:04. > :51:14.cakes, messing around with two teaspoons. This is much more
:51:14. > :51:32.
:51:32. > :51:37.efficient. This goes into the oven I've cut them in half. I've made a
:51:37. > :51:41.mascarpone cream here and this coffee sugar syrup. I'm going to
:51:41. > :51:47.slab this all over the cakes. Not only does it add more flavour, but
:51:47. > :51:54.it also makes the cakes very, very moist.
:51:54. > :51:59.It's just so easy to make. 165g of granulated sugar into a pan with
:51:59. > :52:04.165ml of water. Then add two table spoons of coffee powder and put the
:52:04. > :52:10.pan on a really low heat. Then once the sugar is dissolved, just turn
:52:10. > :52:15.up the heat and pour boil the syrup for two to three minutes. You can
:52:15. > :52:22.afford to put as much as you want on. This is my secret weapon when
:52:22. > :52:31.making sponges. It just makes them really, really moist. Now for the
:52:31. > :52:37.mascarpone. Again, ice-cream scoop. And a dollop. Let me tell you how I
:52:37. > :52:43.made it. This is so delicious, it's 500g of mascarpone with a couple of
:52:43. > :52:48.drops of vanilla extract. A handful of crushed amaretti biscuits with
:52:48. > :52:58.about four table spoons of icing sugar. A few good glugs of massala
:52:58. > :53:00.
:53:00. > :53:10.and then mix it all together. The last dal dollop. Now we'll get the
:53:10. > :53:19.
:53:19. > :53:26.lids on. Squash the lids on top. Oh, have the mobility of a dessert but
:53:26. > :53:34.the flaiflness of a cup cake. I'm going to put them on this --
:53:34. > :53:39.playfulness. Just oozing with mascarpone cream. I'm going to
:53:39. > :53:49.drizzle these with a coffee sugar syrup. I tell you, everyone,
:53:49. > :54:19.
:54:19. > :54:23.tiramisu lovers or not, will adore a take away pizza, but on the
:54:23. > :54:30.occasional weekends when I've got a little bit of time, I like to make
:54:30. > :54:35.my own. So I've got mozzarella at home and proscuitto and now I'm
:54:35. > :54:45.going to buy some figs. You go, what, figs, on a pizza? But trust
:54:45. > :54:50.
:54:50. > :54:57.ingredients for the pizza topping. I know making the pizza dough isn't
:54:57. > :55:03.the easiest thing in the world, but here is my basic recipe.
:55:03. > :55:08.Start with 500g of strong white bread flour, add two teaspoons of
:55:08. > :55:15.salt and 5g of fast action-dry yeast. Mix together and make a well
:55:15. > :55:18.in the middle. Pour in 290ml of warm water, mix with 60ml of extra
:55:18. > :55:24.Virgin olive oil and stir it to make a soft but not sticky dough. I
:55:24. > :55:28.take a short cut and knead the dough in a mixer by fuef minutes,
:55:28. > :55:32.by hand it will take about ten -- five minutes. Shape it into a ball
:55:32. > :55:42.and leave it to rise in a warm place for about 30-40 minutes,
:55:42. > :55:47.
:55:47. > :55:51.covered in oil cling film, that's it. See what I mean about simple.
:55:51. > :55:56.Nicely risen, lovely and pillowy. I'll roll it out into a rough
:55:56. > :55:59.circle shape with a rolling pin. So it doesn't have to be a perfect
:55:59. > :56:03.circle. Whatever shape is fine. You want it to have that rustic look.
:56:03. > :56:09.What I do when I roll out, rather than roll it like this, I find it
:56:09. > :56:14.easier to take one end and kind of just push it down like that, do it
:56:14. > :56:19.all the way round. Now I'm going to prick it with a fork, all over
:56:19. > :56:28.randomly. This is going to stop it puffing up too much in the oven
:56:28. > :56:34.because I like my pizza crusts nice and thin and crispy.
:56:34. > :56:41.Need a good tube of tomato puree and just squelch it all over the
:56:41. > :56:47.pizza. Then take a palate knife or the back of a spoon and just spread
:56:47. > :56:53.it all around. Very roughly. Doesn't have to be perfect. So now
:56:53. > :56:57.you want two hunks of mozzarella, I say hunks, they're balls of
:56:57. > :57:01.mozzarella. You can either slice it like that or just rip it up into
:57:01. > :57:06.chunks which is what I prefer because it's all going to melt,
:57:06. > :57:11.ooze and go gooey in the oven anyway, this is much quicker. Rip
:57:11. > :57:21.it up all over really roughly. That's it. And now you can use any
:57:21. > :57:24.
:57:24. > :57:30.ham, any good ham, prosciutto, really good ham. This is going to
:57:30. > :57:38.give the pizza wonderful saltiness and just add to the colours. The
:57:38. > :57:44.red of the tomato and the Pinkyness of the ham. Can't wait to eat it.
:57:44. > :57:49.And then the figs! Oh, you just can't beat a good fig! Such a
:57:49. > :57:55.gorgeous thing to eat. They just add so much colour and beautiful
:57:55. > :58:02.sweetness to the pizza. A little bit unusual. Just slice it up,
:58:02. > :58:07.quarter them, eighthth them, whatever you wish. You know, figs
:58:07. > :58:10.and ham may sound like a really odd combination, but it's actually
:58:10. > :58:15.quite classic, especially in the Mediterranean. It's just wonderful
:58:15. > :58:18.saltiness of the ham and the sweetness of the figs, it's just so
:58:18. > :58:22.beautiful together. So I've got five figs and I'm going to put half
:58:22. > :58:26.of them on now and save the other half until after the pizza's cooked
:58:26. > :58:31.because then you get a wonderful contrast of flavours because the
:58:31. > :58:38.raw ones will still have a bit of bite to it. A nice pinch of salt.
:58:38. > :58:44.Not too much. The ham does have a little bit of saltiness. And
:58:44. > :58:51.embarrassingly large pepper grinder. A bit of black pepper. So this is
:58:51. > :58:55.going to go into the other now for 15-20 minutes at 220 degrees. Once
:58:55. > :59:05.cooked, take out of the oven and put the other figs on it. Fresh
:59:05. > :59:05.
:59:05. > :59:53.Apology for the loss of subtitles for 48 seconds
:59:53. > :59:57.Basil and drizzle over some extra We are not cooking live in the
:59:57. > :00:00.studio today. Instead we have some of my favourite recipes from the
:00:00. > :00:06.Saturday Kitchen archives to share with you. Still to come on today's
:00:06. > :00:10.Best Bites: Ready, three, two, one, go. Matthew and Pru have to
:00:10. > :00:14.demonstrate their culinary skills as they go head-to-head in the
:00:14. > :00:18.omelette challenge. The secret with this, we mentioned this earlier, is
:00:18. > :00:23.the salt. Nigel Howarth may be from Lancashire but the food he makes is
:00:23. > :00:30.my kind of grub. Pan roasted duck breast with cabbage and duck straws
:00:30. > :00:34.will have you drooling over your Sunday papers. It's nice and spicy.
:00:34. > :00:37.Letitia Dean faced her food heaven or hell, will she get that slow
:00:38. > :00:41.roast shoulder that was her food heaven or the hellish steamed
:00:41. > :00:51.sultana pudding instead? You can see what happened at the end of the
:00:51. > :00:53.
:00:53. > :01:02.chicken from John to matter. It is stuffed full of sun-dried tomato
:01:02. > :01:06.butter and is bound to inspire you to try something different today.
:01:06. > :01:10.I mentioned your restaurant. For those who have not been there, it
:01:10. > :01:18.is an amazing place. How many Poles are in the restaurant? About a
:01:18. > :01:22.million. But they are not real. -- pearls. It is an amazing restaurant,
:01:22. > :01:27.with them hanging from the ceiling. It used to be the old Pearl
:01:27. > :01:33.Assurance building, which was why have renamed it Pearl. What are we
:01:33. > :01:37.cooking? Roast chicken, but we will staff the breasts with a sunblush
:01:37. > :01:43.tomatoes butter. It is one of the best ways to cook chicken, because
:01:44. > :01:49.the butter melts when it cooks and keeps it moist. And you want me to
:01:49. > :01:56.do a casserole sort of thing? yes, with roasted peppers, to read
:01:56. > :02:02.so, a bit of Chile and some Spanish butter beans. You can buy these
:02:02. > :02:06.Spanish butter beans in jars. Firstly, you need to take the legs
:02:06. > :02:10.of the chicken. The thing about roasting chicken, I always say you
:02:10. > :02:16.can't rest a chicken perfectly when it is hole, because the legs will
:02:16. > :02:22.always cook slower than it takes the breasts. Then you get the best
:02:22. > :02:30.so overcooked and the legs just cooked. Yeah. So I would take the
:02:30. > :02:36.legs off and cook them separately for a bit longer. I have just
:02:37. > :02:44.scored the joint here. You want to keep the skin on top of the breast.
:02:44. > :02:53.If you remove the skin, the bottle will come out. You can get the book
:02:53. > :03:02.just to do it for you. So you would roast these legs off now? Yes. Or
:03:02. > :03:09.keep the legs for a curry or a casserole. Use a cleaver. Take them
:03:09. > :03:14.off. If you have ever suffered a nightmare, particularly at
:03:14. > :03:20.Christmas, carving the turkey, this is what to do before you cook it.
:03:20. > :03:27.Get the wishbone, and us great pit until you can see the wishbone. Get
:03:28. > :03:36.your knife, and a slide it either side of it. Then it should just pop
:03:36. > :03:46.out using your fingers. It should be nice and whole. Makes it a lot
:03:46. > :03:51.
:03:52. > :03:55.easier when you carve it. I am really watching this. I find using
:03:55. > :03:58.old-fashioned turkeys at Christmas that the legs are small and the
:03:58. > :04:02.breasts are bigger, and therefore you can cook the whole thing at
:04:02. > :04:09.once and it works. But with the more modern chicken, you have that
:04:09. > :04:14.issue. Anyway, we keep the skin on this. And this is important? Yes,
:04:14. > :04:21.you don't want to rip it. Just stick your hand underneath and
:04:21. > :04:26.loose and it up. Be careful not to rip the skin. This is a great way
:04:26. > :04:31.of stuffing it. We mentioned Turkey. We are obviously a long way off
:04:32. > :04:37.Christmas, but this is a great way of putting stuffing into a turkey.
:04:37. > :04:42.It keeps the meat nice and moist. And also, you don't have to baste
:04:42. > :04:45.it. Recipes normally say you have debased a turkey or a chicken to
:04:45. > :04:51.keep it moist. But because you have got the butter inside the skin,
:04:51. > :04:57.that the self pastes. What have you got here? Some sunblush tomatoes,
:04:57. > :05:06.which free bread comes, -- wheat free bread crumbs and unsalted
:05:06. > :05:10.butter. You do not want it to sell tea. Just a touch of seasoning.
:05:10. > :05:20.Sunblush tomatoes are different to sun-dried. There are almost half
:05:20. > :05:20.
:05:20. > :05:25.cried, so they are still quite soft. Sun dried ones are more solid.
:05:25. > :05:31.you know this recipe, you can also change it. You can put some fresh
:05:31. > :05:35.herbs in. Wild garlic is in season at the moment. It is delicious.
:05:35. > :05:45.Blend this all up. Here, I have got my red peppers and yellow peppers.
:05:45. > :05:46.
:05:46. > :05:51.We have got onion. The chorizo has gone in as well. The potteries in
:05:51. > :05:55.the piping bag. And that goes underneath -- the butter is in the
:05:55. > :06:01.piping bag, and that goes underneath the skin. Once it is in,
:06:02. > :06:11.just use your hands and give it a mass charge. Say you can mix and
:06:11. > :06:16.match any butter with herbs in. Black olives are nice as well. Just
:06:16. > :06:26.spread it all out, squeeze it all to the edges. It is such a simple
:06:26. > :06:26.
:06:26. > :06:33.thing to do. Get a baking tray. Season the inside. Over the top.
:06:33. > :06:43.Bit of olive oil on top. That is a big chicken, so it will take about
:06:43. > :06:48.
:06:48. > :06:52.25 minutes. A hot oven? About 200. All 400 Fahrenheit. Gas mark 6.
:06:52. > :06:58.Give it a squeeze to tell if it is cooked. It should feel nice and
:06:58. > :07:02.firm. You would normally rest that for at least ten minutes. I have
:07:02. > :07:11.got my garlic going in with the chillies now. Don't add it at the
:07:11. > :07:17.start, or it will burn and go bitter. And now these butter beans.
:07:17. > :07:21.They are fantastic. The great thing about these beans, or chickpeas out
:07:21. > :07:31.of a can or a jar or whatever, he can just drain them and throw them
:07:31. > :07:44.
:07:44. > :07:48.we have just got some fresh basil. With chicken, I always think you
:07:48. > :07:53.should not overcook it. People get too worried. It should be just
:07:53. > :07:58.cooked through. If people want to see you out and about, you are
:07:58. > :08:05.appearing at quite a few showers and food festivals. It is that time
:08:05. > :08:10.of year. Taste of London - biggest event of the year. But outside
:08:10. > :08:20.London? If people are in London, they can go to your restaurant.
:08:20. > :08:22.
:08:22. > :08:27.Hampton Court. I am promoting my new book. And then yes, taste of
:08:27. > :08:34.London. Have you been there? You should go. They do not invite
:08:34. > :08:44.me. As if you need an invitation. It is the other channel. Salt and
:08:44. > :08:51.pepper. Bit of sherry vinegar, to give it a bit of a kick. Sherry
:08:51. > :08:59.vinegar is fantastic with peppers and tomatoes. This is a really
:08:59. > :09:06.summery dish, packed full of flavour. I could have that as it is,
:09:06. > :09:11.just with some chicken on the barbecue. The best goes on the top,
:09:11. > :09:21.and that is it. Remind us what it all is? Rich chicken with sunblush
:09:21. > :09:24.
:09:24. > :09:33.tomatoes butter, chorizo, beans and peppers. To keep the producer happy,
:09:33. > :09:43.you can have that as well. Now, you get to dive into this. I will try
:09:43. > :09:46.
:09:46. > :09:51.it. I love chorizo. Have you ever tried doing chicken that way?
:09:51. > :09:58.worked out later in life than I should have that you should not
:09:58. > :10:08.stuff inside so that there is no air, but this is lovely. Oh, hello!
:10:08. > :10:08.
:10:08. > :10:12.Yum. Delicious. Is it something you would attempt? Some people might
:10:12. > :10:18.think it was complicated. I would work out a way of keeping their
:10:18. > :10:23.legs on. I can't be bothered with taking them off. You can cook them
:10:23. > :10:32.at the same time, but just for a longer period. OK, I will do it
:10:32. > :10:38.tomorrow. What do you reckon? Fantastic. And put in the butter
:10:38. > :10:42.under the skin keeps it really moist.
:10:42. > :10:45.It was good to have a chance to turn the tables on two Great
:10:45. > :10:53.British Menu judges to see if they're cooking skills were up to
:10:53. > :10:56.scratch. See what you think of their Omelette Challenge.
:10:56. > :11:01.All the chefs that come on the show battle it out against the clock to
:11:01. > :11:09.test how fast they can make a three egg omelette. Matthew, you may be a
:11:09. > :11:14.judge, but you are not cheating. It is like working with children. Off
:11:14. > :11:24.you go. Usual rules apply. It must be a three egg folded on it, cook
:11:24. > :11:29.
:11:29. > :11:39.as fast as you can. Leave the butter in. Three, two, one, go.
:11:39. > :11:52.
:11:52. > :12:01.omelette, Peru? Last week. Who do you want to beat? I set my sights
:12:01. > :12:05.very low. Raymond Blanc. It has to be a cook, afforded a three egg
:12:05. > :12:12.omelette. When was the last time you did an omelette, Peru? Last
:12:12. > :12:22.week. And what's more, I did it with Canada geese eggs. It has got
:12:22. > :12:41.
:12:41. > :12:46.to be cooked. It is cooked. I shall is unique. You have made an
:12:46. > :12:56.omelette and kept the whites and yokes together -- separate. That is
:12:56. > :13:01.the Matthew Fort method. It is like a big fried egg. Talking of eggs,
:13:01. > :13:06.that would look like an egg. Right. How do you think you have done?
:13:06. > :13:12.think I might have sneaked in ahead of Raymond. The man is a
:13:12. > :13:22.perfectionist. You did. And you would have had to have done. You
:13:22. > :13:26.
:13:26. > :13:34.did it in a pretty respectable time of 57 seconds. But you... Don't
:13:34. > :13:41.even bother looking up here. This is the moment we have been waiting
:13:41. > :13:51.for. What do you reckon? You did not, by of May. She came well above
:13:51. > :13:59.me. But only just above you, with 52 seconds. Pretty good. You have
:13:59. > :14:04.not lost your magic touch. I wanted to beat 25 seconds.
:14:04. > :14:11.That has probably put you off your breakfast, so here is something
:14:11. > :14:19.tastier - Nigel Haworth. He cooks a duck breast.
:14:19. > :14:24.Good to have you on the show, boss. What are we cooking? We have got
:14:25. > :14:32.used duckling. We will do spicy cabbage, Mido and duck straws. And
:14:32. > :14:40.you will do most of it. I did most of it in rehearsal. This is the
:14:40. > :14:47.need? Yes, reduced down. Mead is honey and water, fermented. It goes
:14:47. > :14:55.well with duck. And turnips in the style of she? Yes, just a bit of
:14:55. > :15:04.salt, butter, water. I will season the duck now. Tell us a bit about
:15:04. > :15:09.to see? These are the corn-fed duck breasts. It is a local farmer, Reg
:15:09. > :15:15.Johnson, who has built a local business over 20 years. We started
:15:15. > :15:21.using his produce about 20 years ago. He is probably watching. These
:15:21. > :15:31.are just a great product. He does chicken's as well. Fantastic local
:15:31. > :15:36.
:15:36. > :15:41.there. The sauce for this, which I'm going to do again. Yes, a
:15:41. > :15:46.simple white wine based mushroom, shallots, caramelise them. Even
:15:46. > :15:51.simpler when you are not cooking it yourself! Duck breast in the oven
:15:51. > :16:00.now for eight minutes on about 200. OK. So I'm going to do the most
:16:01. > :16:08.difficult job, which is the red cabbage. Ouf only got two jobs.
:16:08. > :16:15.Exactly. No heckling over this. People find it difficult cooking
:16:15. > :16:22.red cabbage. There's a sink in the back if you want to wash your hands,
:16:22. > :16:29.just in in case your mother's watching. That was a cue to wash
:16:29. > :16:39.your hands. I wasn't slow there. Sorry about that folks. I'll cut
:16:39. > :16:39.
:16:39. > :16:49.this as finely as I possibly can. You have the easy job, James, don't
:16:49. > :16:51.
:16:51. > :16:57.start complaining. Tell us about Northcote Manor? It's a 14-bedroom
:16:57. > :17:03.country house Hotel and we have had a Michelin star for a long time now,
:17:03. > :17:09.since 96. I run it with my business partner Craig Bancroft, we have
:17:09. > :17:14.been there 26 years now, can't believe it. I look so young don't I,
:17:14. > :17:19.relatively speaking? Kind of, yes. You have gone into the pubs as well,
:17:19. > :17:24.very topical on the news with the pubs. So you have got four pubs?
:17:24. > :17:32.One in the Lake District, two in Lancashire and then even chured
:17:32. > :17:37.over to mischeefiously to Yorkshire -- ventured over to Yorkshire
:17:37. > :17:39.mischievously. We have a new pub, six months old. It's been an
:17:39. > :17:47.interesting venture. Wasn't too sure whether they liked me in
:17:47. > :17:55.Yorkshire at first. Well, you though... I think they are getting
:17:55. > :18:01.used to me now. I'll put the cabbage in there. The secret with
:18:01. > :18:06.this is the salting of it. We are going to salt the cabbage in a
:18:06. > :18:12.little bit of sea salt, coarse sea salt, doesn't matter which one.
:18:12. > :18:16.This is the secret of the cabbage? The spicy cabbage, yes. Cook that
:18:16. > :18:21.for four hours, enhances the flavour and gives you colour.
:18:21. > :18:26.could do that with normal cabbage as well? Yes, you can do that with
:18:26. > :18:34.white cabbage as well. If you are doing a sour Kraut you do that.
:18:34. > :18:40.Here is one that I did earlier. Pop that into the frying pan. Sesame
:18:40. > :18:45.oil makes it a bit nutty. Pop that in. Get rid of those. And my
:18:45. > :18:53.spicyness comes from the chilli. We have got a little bit of ginger
:18:53. > :18:59.here as well. White wine and sherry vinegar there. I'm doing the sauce
:18:59. > :19:07.for this. Caramelising those nicely. White wine and stock. Bring that
:19:07. > :19:13.down, yes? Yes, that's down. this, which is the duck confit. We
:19:13. > :19:19.have done this before? Yes, a slow- cooked duck leg which you will make
:19:19. > :19:24.it to a kind of duck pate. You are doing them in straws, so you are
:19:24. > :19:29.using this, well I'm using this spring roll rack? Basic spring roll,
:19:29. > :19:33.cut it in half, four and water to help stick it and you put a few
:19:33. > :19:42.peppercorns in the duck and the salt will be balanced so you don't
:19:42. > :19:50.need to season it. Remember, it's duck straws, not cigars. I'm going
:19:50. > :19:55.to need to peel my ginger. So you want a thin layer of this? Yes. You
:19:55. > :20:01.have been busy too because you have a book out?
:20:01. > :20:08.Yes, Obsession Ten. I lovingly sent you a copy down. I'll get a bill
:20:08. > :20:15.later. Not at all. Can't believe it. Icing sugar. A free book from
:20:15. > :20:19.Nigel! That helps me caramelise my red cabbage. What is the Obsession
:20:19. > :20:23.then? Tell us what it's about? started a food festival ten years
:20:23. > :20:29.ago and it just became an obsession so I thought it was a really apt
:20:29. > :20:33.title for the book so it's called Obsession Ten, ten years of the
:20:33. > :20:39.food festival. I believe you are going to be doing it hopefully,
:20:39. > :20:45.James? He's waited until we go live... Yeah, I'll do that, yes.
:20:45. > :20:51.The ethos is, you take what, 50 chefs? 54 chefs have actually
:20:51. > :20:57.cooked at the food festival, so we've got 108 recipes, 54 recipes
:20:57. > :21:03.based on the res pies from the festival and 54 recipes at home.
:21:03. > :21:08.History about Northcote and the festival itself, yes. He didn't do
:21:08. > :21:17.much on that week I was there either, James. Didn't he? That's
:21:17. > :21:23.being nasty, Mr Rankin. No, never. Popping in the chilli and ginger.
:21:23. > :21:29.You are gangingp on me, you Yorkys. Although you are on an island, you
:21:29. > :21:35.haven't changed much, have you. Icing sugar, caramelising and
:21:35. > :21:45.mixing with the rest of the cabbage and cook that for about two minutes.
:21:45. > :21:51.Then you want me to pass this sauce -- pasta sauce. Straws are in?
:21:51. > :21:55.Straws are in. I'm going to put my vinegar wine in there. Do you want
:21:55. > :22:04.some butter in the sauce? A little bit and give it a quick blitz.
:22:05. > :22:14.Might as well while I'm here. Black pepper. Salt. Get rid of that
:22:14. > :22:24.for you. Carry on. What is this in the bottle? Sesame oil. Caramelise
:22:24. > :22:26.
:22:26. > :22:35.the icing sugar in there, yes? gives it a lovely flavour. Like you
:22:35. > :22:41.with the Jersey Royals, using the sesame gives you that nuttyness.
:22:41. > :22:44.Got my duck breast. So the cabbage, you cook this for how long now?
:22:44. > :22:48.minutes. Just reduce all the juices off and then we should be ready.
:22:48. > :22:53.I'm going to drain these off. The straws, they want to go in for what,
:22:53. > :22:57.a minute, a minute and a half? minute and a half would be perfect.
:22:57. > :23:07.You can see how that's kept its colour, nice and red. Don't forget,
:23:07. > :23:21.
:23:21. > :23:26.cabbage is certainly spicy anyway. That's those ones. Butter in the
:23:26. > :23:32.sauce. I've seasoned that as well. This meat doesn't require anything
:23:32. > :23:42.in there, it's just natural sugars as it reduces down, yes? Yes,
:23:42. > :23:42.
:23:42. > :23:48.absolutely. Gosh, sloppy there.... Serve half a breast there.
:23:48. > :23:58.Beautiful and pink. I know the weather's turned good, but you
:23:58. > :24:02.
:24:02. > :24:12.didn't get that tan from Lancashire, did you? I went to Egypt or Thegypt,
:24:12. > :24:14.
:24:14. > :24:18.as they call it in Peter Kay land! Pop your duck straws on like so.
:24:18. > :24:22.Your sauce? You can if you want to put a little bit of the meat on to
:24:22. > :24:30.the breast before you put it on. Well hurry up cos the national will
:24:30. > :24:34.be on in a minute! Better slow down now. I'll miss my flight. I do warn
:24:34. > :24:42.you that it's nice and spicy, the cabbage. Remind us what it is
:24:42. > :24:52.again? Made it particularly hot for you guys. It's duck breast, duck
:24:52. > :24:53.
:24:53. > :24:59.straws, spicy red cabbage. There you go. Fantastic. Come on over
:24:59. > :25:02.here. You get to dive into that. Tell us what you think of those
:25:02. > :25:06.cabbages. The straws are made a little bit thinner this time. There
:25:06. > :25:11.you go. That cabbage, I have to say is a great way of cooking it, like
:25:12. > :25:15.you say. Not just great with duck, I suppose, a sea bass would be
:25:15. > :25:22.wonderful Absolutely, yes. It's cooked. Some people worry about
:25:22. > :25:29.having to cook it for 20-30 minutes, it's fine. Fantastic. Happy with
:25:29. > :25:34.that? Yes, got a nice little kick with it, the chilli as well. Your
:25:34. > :25:37.perfect show? Yes. Just keep bringing it on!
:25:37. > :25:43.EastEnders star Letitia Dean's food heaven or hell would go down well
:25:43. > :25:52.on a Sunday so it's even slow roast shoulder of hog git or sponge
:25:52. > :25:55.pudding with custard. What did she get? Let's find out. Time to find
:25:55. > :26:00.out whether Letitia will get food heaven or hell. We have made our
:26:00. > :26:06.minds up. Food heaven would be this. The lovely lamb. It's out of season
:26:06. > :26:11.at the moment, we've got hoggit at the moment before it twos to mutt
:26:11. > :26:15.ten, but it tastes delicious. Could be slow roasted with parsnips.
:26:15. > :26:25.Alternatively, we have lovely raisins, currants, sultanas,
:26:25. > :26:27.
:26:27. > :26:31.different types of grapes, by the way. Apple juice,... Lovely. Can't
:26:31. > :26:37.wait. How do you think this lot have
:26:38. > :26:41.decided? I think they like me. it was a lamb-slide! A bit of a gag
:26:41. > :26:45.there, there you go. Lose this out of the way. We have got the
:26:45. > :26:51.shoulder of lamb here. I love you boys, thank you. Jew nan mouse
:26:51. > :26:55.heaven. I'm going to get my onion puree on first. I'm in the way.
:26:55. > :26:59.that straight on because we haven't got a lot of time left. This is a
:26:59. > :27:04.different way of flavouring mash potato, all right. I'll just nod
:27:04. > :27:10.James, you know. You need to take the bit of white onion here. If I
:27:10. > :27:17.can have a little bit oaf butter there, guys, over here. I'm feeling
:27:17. > :27:27.really stressed just standing here. Use a wok, use a wok, make her feel
:27:27. > :27:27.
:27:27. > :27:32.at home. Miss add bit. Back in. Nice and thin. I can't thickly
:27:32. > :27:40.slice it, babe, I'm poorly prepared. We could have cooked this without
:27:40. > :27:43.colour, don't colour it. Put in the white wine, turn the heat up. Then
:27:43. > :27:49.some double cream. You are into this health kick at the moment, so
:27:49. > :27:53.this is the healthy bits. Part of my regime. The idea is now to
:27:53. > :27:59.reduce it until it's thick. That's what we want to do. Reduce it until
:27:59. > :28:09.it's thick. A bit like me this morning. Just to make you feel
:28:09. > :28:09.
:28:09. > :28:13.happy and content, you can stir it. Give me a job! Hoggit is a year old
:28:13. > :28:17.lamb, ready for the spring season. That's a big one. You can do the
:28:17. > :28:22.same with the leg but particularly shoulder is one to look out for for
:28:22. > :28:25.fuller flavour, great-tasting meat. It's absolutely delicious is as a
:28:26. > :28:31.shoulder of lamb if slowly roasted. That's what I'll do now, at least
:28:31. > :28:37.four or five hours it wants. The flavourings I'll put on the top.
:28:37. > :28:47.Rosemary is ready. Do I still keep doing this? Yes.
:28:47. > :28:48.
:28:48. > :28:58.Rosemary in there, and Annie seed which is delicious. -- aniseed.
:28:58. > :28:59.
:28:59. > :29:06.Salt. Zest of lemon. We are going to throw that in. Classic flavours,
:29:06. > :29:16.rosemary and lemon. The aniseed gives it a nice little kick. How we
:29:16. > :29:18.
:29:18. > :29:23.doing, boys? The pan's ready when you are. Would I be a commis chef
:29:23. > :29:29.or not? You start off as pot washer. I would be there for years.
:29:29. > :29:36.like the flavour of that. Smell that in there. Gorgeous. Incredible.
:29:36. > :29:44.That that flavour of lemon zestiness and the aniseed as well.
:29:44. > :29:48.You are doing the healthy bit there. I'll work in your restaurant.
:29:48. > :29:53.don't use much better. Honey, salt and pepper and roast them in the
:29:53. > :30:00.oven. I thought that was the butter. I need to wear my glasses, I'm
:30:00. > :30:06.telling you. Honey. All good for you. Mix this together with the oil
:30:06. > :30:11.and everything else. So you have got this paste. If I lift this off,
:30:11. > :30:15.look at that. Very strong this, aniseed and rosemary. A lot of
:30:15. > :30:21.rosemary there. I'll lose that out of the way. If you can mash me the
:30:21. > :30:27.potatoes, nald be great. Me? don't panic. That look of fear in
:30:27. > :30:31.you -- that would be great. Roast this in the oven. Roast for at
:30:31. > :30:37.least four-and-a-half, maybe five hour, keep basting it every half
:30:37. > :30:41.hour. Gentle oven 300 degrees, 150 centigrade, so a low even, gas mark
:30:41. > :30:51.four. We have got in here our roasted shoulder. The bone should
:30:51. > :30:57.
:30:57. > :31:05.heaven ready over here, there is your pudding, straight out of a
:31:05. > :31:15.microwave, that you could have had. I am so glad we didn't have it.
:31:15. > :31:20.
:31:20. > :31:25.This is nice and quick and simple. Take the onions. Blend it together.
:31:25. > :31:35.Could you put the parsnips in the oven? I am getting anxious, and I
:31:35. > :31:37.
:31:37. > :31:44.am only standing here. We have got a bit of onion, mix it with the
:31:44. > :31:50.potatoes. So you have an onion- style potato mash. Seasoning. Salt,
:31:50. > :32:00.black pepper. Parsnips when you are ready, guys, and a plate. Look at
:32:00. > :32:03.
:32:03. > :32:13.those! Lovely mash. Can I steal this? It will feed me for a month.
:32:13. > :32:18.
:32:18. > :32:27.Could do. I love you. You are so kind and generous, unlike James.
:32:27. > :32:35.The idea is with this, I will do it my way. Get a fork and repeat all
:32:35. > :32:45.up. -- rig it all up. That is how you eat it. Pilot in the middle of
:32:45. > :32:54.the table. Like Henry VIII would have done. With a nice buxom wench
:32:54. > :33:00.beside you, James. Dive into that. Tell us what you think. Use your
:33:00. > :33:04.hands. I'm a lady, if you don't mind. She needs more space. There
:33:04. > :33:10.is nothing better at this time of year than a shoulder of lamb,
:33:10. > :33:20.slowly roasted like that. Gorgeous. That would really be like the Last
:33:20. > :33:26.
:33:26. > :33:30.A great dish. Huggett is well worth getting hold of when it is in
:33:30. > :33:33.season. If you talk to your butcher, he can get some for you. If not,
:33:33. > :33:38.use some lamb shoulder. But is all we have got time for today on Best
:33:38. > :33:42.Bites. We have more class tickets for you next week. I will be back
:33:42. > :33:48.here cooking live next Saturday morning at 10 o'clock, as always.