Episode 26

0:00:02 > 0:00:05Good morning, there's an array of tasty morsels coming your way on today's Best Bites.

0:00:26 > 0:00:27Welcome to the show.

0:00:27 > 0:00:30We've rummaged through the Saturday Kitchen recipe book

0:00:30 > 0:00:33to pull out some mouth-watering dishes for you to enjoy.

0:00:33 > 0:00:35So, today's treats include...

0:00:35 > 0:00:39a mighty batch of scones with strawberry jam for actor Larry Lamb.

0:00:39 > 0:00:42Mmm! Mm-mm-mm-mm!

0:00:42 > 0:00:46And Theo Randall makes some of the best Italian food outside Italy.

0:00:46 > 0:00:48Pop that down, up one more layer.

0:00:48 > 0:00:49This luxurious lasagne

0:00:49 > 0:00:52would make the perfect family feast this Sunday.

0:00:52 > 0:00:55There is my veal lasagne.

0:00:55 > 0:00:57I only wear my chefs whites on the show

0:00:57 > 0:00:59when I'm cooking for culinary royalty.

0:00:59 > 0:01:02Alain Roux is certainly one of the best chefs in the world

0:01:02 > 0:01:04and his scallop mousse is fit for a king.

0:01:04 > 0:01:06We've got fresh herbs -

0:01:06 > 0:01:09you can see the nice parsley and tarragon, and asparagus.

0:01:09 > 0:01:12And comedian Paul Whitehouse faces Food Heaven or Food Hell.

0:01:12 > 0:01:15There was monkfish pie set for his Food Heaven

0:01:15 > 0:01:18and a pan-fried plaice with cauliflower puree ready for Food Hell.

0:01:18 > 0:01:22- I'm not eating that!- Find out what he gets at the end of the show.

0:01:22 > 0:01:26Now, if you are expecting a horde of family and friends round for lunch this Sunday

0:01:26 > 0:01:28then this next recipe is perfect.

0:01:28 > 0:01:31Feast your eyes on Theo Randall's grand lasagne.

0:01:36 > 0:01:38So, what's on the menu then?

0:01:38 > 0:01:39So, we're going to make lasagne

0:01:39 > 0:01:42but the difference is, we're going to use veal.

0:01:42 > 0:01:44So were going to use some pancetta, some prosciutto,

0:01:44 > 0:01:47- some veal, which is not minced, it's just chopped veal.- Yeah.

0:01:47 > 0:01:50I think it's much nicer chopped because you get much more texture in the sauce.

0:01:50 > 0:01:53- Yeah.- Basically, it's a ragout and we're going to use

0:01:53 > 0:01:57- erm, sofrito - celery, onion, carrot. - Yeah. Sofrito?

0:01:57 > 0:01:59Sofrito. And then we're going to add some rosemary,

0:01:59 > 0:02:02it's a nice background flavour - rosemary, white wine and MILK.

0:02:02 > 0:02:06So, we're, kind of, it all seems very creamy and, sort of, light.

0:02:06 > 0:02:08- I've got to get my sauce on? - You're making a bechamel.

0:02:08 > 0:02:11Bechamel. So, the recipe for the bechamel is just milk.

0:02:11 > 0:02:14Now, normally, you'd put a little bit of onion in here but you don't,

0:02:14 > 0:02:17- you just put a touch of bay leaf. - Just put bay leaf, yeah.- OK...

0:02:17 > 0:02:20- We've got onion in the base already so we don't need more.- All right.

0:02:20 > 0:02:22- And then, so, nice... - Why veal then?

0:02:22 > 0:02:26Because, obviously, traditionally, people would use beef in the UK

0:02:26 > 0:02:30but it, I suppose, is it, is it, you can use anything over in Italy?

0:02:30 > 0:02:32Ragouts tend to be veal or beef

0:02:32 > 0:02:35but I think this is, it's just a variation on it.

0:02:35 > 0:02:38It's nice to have something different and if you've got veal,

0:02:38 > 0:02:39then it's a good way of doing it.

0:02:39 > 0:02:43This is flank, or you could use a bit of shoulder, and it has a different flavour completely.

0:02:43 > 0:02:47- And if you use the addition of something like pancetta.- Yeah.

0:02:47 > 0:02:49It just has a much nicer, kind of, richer flavour

0:02:49 > 0:02:52because all that fat from the pancetta goes,

0:02:52 > 0:02:54- sort of, it seasons the meat.- Yeah.

0:02:54 > 0:02:56So, it's really rather nice.

0:02:56 > 0:02:58So, could you peel that carrot for me?

0:02:58 > 0:03:00- Yeah.- Thank you very much. - Grate the cheese and all.

0:03:00 > 0:03:03So, we've got some celery, carrot and onion...

0:03:03 > 0:03:07Looking at this, the proportion of veg to meat is a lot less.

0:03:07 > 0:03:09- There's not a lot of veg in this. - Right.

0:03:09 > 0:03:13Cos the veg is just to start it off and get that seasoning going.

0:03:13 > 0:03:15So, if we get some olive oil in the pan.

0:03:15 > 0:03:17Not butter.

0:03:18 > 0:03:19Or, actually, you know what?

0:03:19 > 0:03:22I'll put a bit. I'll put half and half. To keep you happy.

0:03:22 > 0:03:25- OK, so, a bit of butter in there. - There you go.

0:03:25 > 0:03:29And we are going to add our...onion...

0:03:29 > 0:03:30- Got to be quick now, it's burning! - ..celery.

0:03:30 > 0:03:35- Where's the carrot?- I'm just going to slow down now!- Add the rosemary to that.- There you go, right.

0:03:35 > 0:03:38- So, bit of rosemary. Not too much, just a bit.- Yeah.

0:03:38 > 0:03:41Then we've add our prosciutto. So, you've got prosciutto and pancetta.

0:03:41 > 0:03:44- So, two really, sort of, nice, salty cured meats.- Yeah.

0:03:44 > 0:03:47And then add those in.

0:03:47 > 0:03:48And that's going to soften.

0:03:48 > 0:03:50You want me to do the sauce for this, don't you?

0:03:50 > 0:03:55- So, we've got the butter and the flour.- That's right.

0:03:55 > 0:03:58- So, that all goes in together.- Right. - Now, I'm using a wooden spoon.

0:03:58 > 0:04:03- This is a special spoon from Simon and Georgina Cook, from London.- A special spoon?

0:04:03 > 0:04:05Now, I don't want to burn this ladle.

0:04:05 > 0:04:07- That's because you burnt this one earlier, didn't you? - HE LAUGHS

0:04:07 > 0:04:10I'm going to hold it in my hand so I don't burn it.

0:04:10 > 0:04:13So, all that lovely flavour, all that rosemary and the onions

0:04:13 > 0:04:16- and the pancetta's about to go in.- Yeah.

0:04:16 > 0:04:19So, put the pancetta in and then we're going to add the veal.

0:04:19 > 0:04:21So, we should just season the veal.

0:04:21 > 0:04:25Now, a lot of foods, in France particularly,

0:04:25 > 0:04:28- vary from region to region, the same dish.- Yeah.

0:04:28 > 0:04:31Some use fish, some use meat - the same in Spain.

0:04:31 > 0:04:33Is lasagne the same? Different ones...?

0:04:33 > 0:04:36Well, in Italy, I mean, you have lots of different variations of baked pastas

0:04:36 > 0:04:40but, you know, I think... Yeah, I think there will be variations

0:04:40 > 0:04:44but, essentially, you know, it's a meat baked pasta

0:04:44 > 0:04:48- with, you know, a sort of bechamel. - What area would it come from?

0:04:48 > 0:04:51- I would say it would be, sort of, Bologna.- Right.

0:04:51 > 0:04:55OK, so that's all cooking nicely. We're going to add our chopped veal.

0:04:55 > 0:04:59- So, it's the same ragout based dish. - Exactly.- That kind of stuff.

0:04:59 > 0:05:02So, we're going to add this. In she goes.

0:05:02 > 0:05:05Just, sort of, lightly break it up so it's not in a big lump.

0:05:05 > 0:05:06Have you got my...?

0:05:06 > 0:05:10Can you see the texture? It's a lovely, sort of, nice, pieces of veal as opposed to mince.

0:05:10 > 0:05:13I don't know what this thing is about veal anymore.

0:05:13 > 0:05:16- People in the UK still have this thing about veal.- Yeah, I know.

0:05:16 > 0:05:19I think it's how it USED to be, it's not the same now but it's...

0:05:19 > 0:05:23- And if you, kind of, drink milk you should eat veal, really. - Absolutely, yes.

0:05:23 > 0:05:26It's, er, veal isn't very popular in the UK, I don't know why.

0:05:26 > 0:05:30- OK, so.- So, it's the rose veal that you need to look for?

0:05:30 > 0:05:34It's the rose veal, yeah. I mean, in Italy, most of the meat you get, you know,

0:05:34 > 0:05:35it's usually 12 month old cows,

0:05:35 > 0:05:38which is, sort of, in-between a beef and a veal

0:05:38 > 0:05:40and it is this, sort of, rose meat.

0:05:40 > 0:05:42And it's got, it's a very subtle flavour.

0:05:42 > 0:05:46But there are fantastic suppliers of veal out in the UK, aren't there?

0:05:46 > 0:05:48There's some really good ones, actually.

0:05:48 > 0:05:51OK, so we're going to add some white wine.

0:05:51 > 0:05:54- There you go.- So, we're not really getting lots of colour in this.

0:05:54 > 0:05:57We're just going to let it, sort of, stew together.

0:05:57 > 0:05:58Add some tomatoes.

0:06:00 > 0:06:02Put those in. Just use tinned tomatoes.

0:06:02 > 0:06:04You could use fresh but just use tinned ones

0:06:04 > 0:06:06cos they've got, sort of, richness and ripe.

0:06:06 > 0:06:08Now, you're making this just with normal flour, aren't you?

0:06:08 > 0:06:11- You see, Delia's got that fancy flour.- What's fancy about it?

0:06:11 > 0:06:14Well, it doesn't do lumps in your white sauce, does it?

0:06:14 > 0:06:17- What is it? A lump free flour? - A lump free flour

0:06:17 > 0:06:19but this one, I actually use the whisk for this.

0:06:19 > 0:06:22You need the right pan, obviously, a non-stick pan, really.

0:06:22 > 0:06:24- And just keep it over the heat until you get most of it in.- OK.

0:06:24 > 0:06:27Like that, and I use a whisk for this, rather than a spoon

0:06:27 > 0:06:29cos it takes you way, way too long.

0:06:29 > 0:06:32- So, I'm just going to add some milk. - So, why milk in that? Cos I know...

0:06:32 > 0:06:36It's just that it's lighter, in a way, and the veal's quite nice with milk.

0:06:36 > 0:06:37It, sort of, makes it fresher.

0:06:37 > 0:06:40You get lots of dishes where they cook with veal or pork and milk.

0:06:40 > 0:06:42But you've got the prosciutto, the pancetta, celery, onion,

0:06:42 > 0:06:46and then you got that veal, and that tomato and milk.

0:06:46 > 0:06:49Just cook it really slowly for about an hour and a half.

0:06:49 > 0:06:51I'll just pop that at the back of the stove,

0:06:51 > 0:06:53- then we've got one that's been made already.- Yeah.

0:06:53 > 0:06:56- I'll move that for you. There you go.- Thank you very much.

0:06:56 > 0:06:58- Lift off the lid. - That's what it should look like.

0:06:58 > 0:07:01So, you end up with this, kind of, chunky...

0:07:01 > 0:07:02- Ow, that's hot!- It is, very hot.

0:07:02 > 0:07:05- Thank you very much for that! - Chunky, chunky texture.

0:07:05 > 0:07:07And I'm going to get this dish.

0:07:08 > 0:07:10You always use a cloth. Always use a cloth.

0:07:10 > 0:07:12Thanks very much. I've got no feeling in my hands.

0:07:12 > 0:07:14- I can't feel this sauce. - THEO LAUGHS

0:07:14 > 0:07:18OK, so, that's got this, sort of, nice texture of, erm...

0:07:18 > 0:07:21Can you see that? The meat's all, sort of, chunky.

0:07:21 > 0:07:24Nice and juicy. Not, it's not too juicy, it's just, sort of...

0:07:24 > 0:07:27- Looks like the end of my finger! - Show us your blister.- No, it's fine.

0:07:27 > 0:07:29Oh, OK. RUBY LAUGHS

0:07:29 > 0:07:32What we're going to do, we've got our pasta... We've got the dish...

0:07:32 > 0:07:35- We're going to add olive oil to this. Just so it makes it non-stick.- Yeah.

0:07:35 > 0:07:40And give it a good rub all on either sides.

0:07:41 > 0:07:43Then we get our pasta. That's just some fresh pasta.

0:07:43 > 0:07:46This is so much nicer using fresh pasta

0:07:46 > 0:07:48as opposed to those dried packets you get.

0:07:48 > 0:07:50Makes a massive difference.

0:07:50 > 0:07:52So, just cut these sheets in half.

0:07:52 > 0:07:55You want that? There's cheese gone in there as well.

0:07:55 > 0:07:57Cheese in there as well.

0:07:57 > 0:08:00So, that's a layer of the...

0:08:00 > 0:08:01- A layer of pasta.- Yeah.

0:08:01 > 0:08:02Often when you're doing this

0:08:02 > 0:08:06people would brown the meat off beforehand - none of that?

0:08:06 > 0:08:07You don't need to cos, the thing is,

0:08:07 > 0:08:09you get so much flavour from the ingredients.

0:08:09 > 0:08:12You know, you don't need to brown the meat, you just need to let it cook

0:08:12 > 0:08:14nice and slowly on the stove.

0:08:14 > 0:08:16- Thanks, that looks good. - I'm going as fast as I can.

0:08:16 > 0:08:19- Come on, get on with it! - Where's the ketchup?

0:08:19 > 0:08:21- What's what? - Just put the ketchup in! - THEO LAUGHS

0:08:21 > 0:08:23- Ketchup?!- Yeah.

0:08:23 > 0:08:25- You put ketchup on it, do you? - Do you want that?

0:08:25 > 0:08:28- Why not? Who's going to know? - OK.- Right.

0:08:28 > 0:08:31So, we put some more layers of pasta.

0:08:31 > 0:08:34- Right, there's egg yolk. - Look at that!

0:08:36 > 0:08:39- Right.- Brilliant, thank you very much.

0:08:39 > 0:08:40Good man. You're knackered!

0:08:40 > 0:08:43Don't forget that all today's recipes, including this one,

0:08:43 > 0:08:45are on our website...

0:08:45 > 0:08:49You'll find dishes from our previous shows at bbc.co.uk/recipes.

0:08:49 > 0:08:51- I never knew lasagne was so hard work!- Yeah!

0:08:51 > 0:08:53THEO LAUGHS

0:08:53 > 0:08:55So, bechamel and just basically layer it up.

0:08:55 > 0:08:58- These fresh pasta sheets you can buy like that?- You can buy like that.

0:08:58 > 0:09:00- It's even easier, just as easy to make it.- Yeah.

0:09:00 > 0:09:02And these ones I haven't even blanched

0:09:02 > 0:09:04but normally you should give them a quick blanche.

0:09:04 > 0:09:06One minute in boiling salted water.

0:09:06 > 0:09:08And what about those pasta sheets that people use?

0:09:08 > 0:09:10- They're fine, they're fine. - Cook them beforehand?

0:09:10 > 0:09:13Yeah, cook them beforehand but, the thing about them is,

0:09:13 > 0:09:16the fresh pasta's got egg yolk in it, so it's got that much richer taste.

0:09:16 > 0:09:18So I would always use fresh pasta.

0:09:18 > 0:09:21- It's got a whole egg. I just put the whole...- The whole egg? OK.

0:09:21 > 0:09:23It didn't matter. Nobody was watching!

0:09:23 > 0:09:24LAUGHTER

0:09:24 > 0:09:27- But normally with an egg yolk in it, yeah?- And then pop that again.

0:09:27 > 0:09:28One more layer.

0:09:28 > 0:09:31And the great thing about this is you can make it the day before

0:09:31 > 0:09:34and you pop it in the fridge and then invite your friends round,

0:09:34 > 0:09:38whack it in the oven and it is a brilliant, brilliant family dish.

0:09:38 > 0:09:40You're doing a lot of these festivals around the country.

0:09:40 > 0:09:43Is it that you London folk like to get out in the country?

0:09:43 > 0:09:46I'm not out in the country, I'm actually in London.

0:09:46 > 0:09:49I'm doing a day for Action Against Hunger at Taste of London

0:09:49 > 0:09:53and I'm doing some demonstrations at Jamie's Big Feastival

0:09:53 > 0:09:55at Clapham Common, which is in...

0:09:55 > 0:09:58- Well, you call that the country, don't you?- Well, it is, yeah.

0:09:58 > 0:10:00It is a bit country. THEO LAUGHS

0:10:00 > 0:10:01OK, it's green.

0:10:01 > 0:10:03Yeah, it's green. On you go then.

0:10:03 > 0:10:04OK and then, that's that.

0:10:06 > 0:10:12On top, the pasta. Then finish with the bechamel, more cheese on top.

0:10:12 > 0:10:13Look at that.

0:10:13 > 0:10:15It's like Blue Peter.

0:10:15 > 0:10:19INDISTINCT CHATTER

0:10:19 > 0:10:22- A spatula... - There you go.- Thank you.

0:10:22 > 0:10:24Get all those bits out.

0:10:24 > 0:10:26And then just make sure all the pasta's covered.

0:10:26 > 0:10:29Now, the best thing about the lasagne is the crispy bits

0:10:29 > 0:10:32- on the side so leave little bits hanging over.- Yeah.

0:10:32 > 0:10:35And then just finish that off with some fresh parmesan.

0:10:37 > 0:10:38In the oven?

0:10:38 > 0:10:40And then we're going to pop that in the oven.

0:10:40 > 0:10:43And I shall start the oven. How long does this go in for?

0:10:43 > 0:10:46This goes in for about 45 to sort of, 45 to an hour.

0:10:46 > 0:10:49It looks amazing.

0:10:49 > 0:10:50Check that out!

0:10:50 > 0:10:54The nice thing about this is there's lots and lots of pasta.

0:10:54 > 0:10:57The problem with a lot of these is there's too much mincemeat,

0:10:57 > 0:10:59- as opposed to the actual pasta.- Yep.

0:10:59 > 0:11:02It should be really, sort of, puffed up.

0:11:02 > 0:11:07And don't serve salad with it, just serve it as it is.

0:11:07 > 0:11:09Have the salad to start.

0:11:09 > 0:11:14Then pop a nice big portion like that. That's a starter. OK? HE LAUGHS

0:11:14 > 0:11:16It is where I come from.

0:11:16 > 0:11:19And then a bit of parmesan, a bit of black pepper

0:11:19 > 0:11:22and there is my veal lasagne.

0:11:23 > 0:11:25Now it's perfect.

0:11:29 > 0:11:33There you go. It's a little bit of Yorkshire on an Italian dish!

0:11:33 > 0:11:37- I can see that! - Right, you get to dive into this. - Oh, God!

0:11:37 > 0:11:39That's nice, oh, good.

0:11:39 > 0:11:41Tell us what you think of that one.

0:11:41 > 0:11:44OK. This is the dietetic one, right?

0:11:44 > 0:11:47Once you've made it, could you put it in the fridge and then cook it?

0:11:47 > 0:11:51Yes, definitely, you could make it the day before, in fact, it'd be even better.

0:11:51 > 0:11:53Do it the day before and then put it in the oven.

0:11:53 > 0:11:57- Do you mind if I don't burn my mouth this time?- It'll be really hot. - Much hotter than the other one.

0:11:57 > 0:12:00Can we make 45 minutes go as fast as you just did?

0:12:00 > 0:12:02Just eat the little bit of cheese.

0:12:02 > 0:12:04Or eat the butter.

0:12:06 > 0:12:07- MUMBLES:- It's happened again!

0:12:07 > 0:12:09ALL LAUGH

0:12:14 > 0:12:17And Fi, if you're watching, I'm coming to yours for lunch next Sunday

0:12:17 > 0:12:19and I want that lasagne, please.

0:12:19 > 0:12:22Now, if you fancy having a crack at baking today then stay watching

0:12:22 > 0:12:25for my fail-safe scone recipe, but first, here's Rick Stein.

0:12:31 > 0:12:34These are the iconic images of Sri Lankan fishing

0:12:34 > 0:12:36to be found in most travel brochures.

0:12:36 > 0:12:39But there's another sort which is altogether different.

0:12:39 > 0:12:42I was privileged to go out with a local fishing

0:12:42 > 0:12:44community in one of their oruwas,

0:12:44 > 0:12:48the traditional Sri Lankan outrigger.

0:12:48 > 0:12:50And what brilliant fun it turned out to be.

0:12:50 > 0:12:53I know I'll have fun telling the fishermen of Padstow

0:12:53 > 0:12:55how successful this curious system is -

0:12:55 > 0:12:58jumping into the water to stop

0:12:58 > 0:13:00the fish darting out of the open end of the net.

0:13:00 > 0:13:03But the catch was good and we took a couple of these handsome

0:13:03 > 0:13:06parawa fish back to cook the local way.

0:13:09 > 0:13:12Ranjani, a fisherman's wife, chops the fish into good-sized chunks

0:13:12 > 0:13:15using this strange upturned blade.

0:13:15 > 0:13:18Then with some vinegar,

0:13:18 > 0:13:22water and a fair bit of turmeric, she sets it to stew.

0:13:22 > 0:13:26This dish is going to be layered with a sort of currified ratatouille

0:13:26 > 0:13:29that she makes in a separate pan using seasoned red onions,

0:13:29 > 0:13:34whole green chillies - seeds and all - some sliced garlic and ginger,

0:13:34 > 0:13:37all softened in coconut oil.

0:13:37 > 0:13:40I thought it was interesting to see her mix all the dry seasoning

0:13:40 > 0:13:44by hand before she began to fry it in another bowl.

0:13:44 > 0:13:46The tomatoes she put in towards the end

0:13:46 > 0:13:49so they wouldn't break up too much.

0:13:49 > 0:13:53When it's all cooked through, it's served on a large plate

0:13:53 > 0:13:56with alternate layers of fish pieces and vegetables.

0:13:56 > 0:13:59It's eaten with Sri Lankan red rice which is highly nutritious,

0:13:59 > 0:14:01just simply boiled.

0:14:01 > 0:14:05The whole family dip in from the one dish, and of course,

0:14:05 > 0:14:10you have to use your fingers and your right hand - NEVER the left.

0:14:10 > 0:14:14At the moment I'm in the city of Galle which is south of the capital

0:14:14 > 0:14:18Colombo and it's a place which has a strong colonial atmosphere.

0:14:18 > 0:14:21The Portuguese were the people who first turned

0:14:21 > 0:14:24the place into a major, important town and they built their fort here.

0:14:24 > 0:14:26But then the Dutch took over

0:14:26 > 0:14:28and their influence is still very strongly felt.

0:14:30 > 0:14:32Everyone how comes here visits the ramparts

0:14:32 > 0:14:35and stares out across all the years of history.

0:14:36 > 0:14:39But it's in the evening, for me, when the place really comes alive,

0:14:39 > 0:14:42and I can go in search of local street cuisine.

0:14:42 > 0:14:45The centre of Galle is a good place to see the famous

0:14:45 > 0:14:49and incredibly cheap dishes of the country.

0:14:49 > 0:14:53These are hoppers, a pancake made with fermented batter of rice flour,

0:14:53 > 0:14:56coconut milk and a dash of palm toddy,

0:14:56 > 0:15:01an alcoholic mixture which makes them slightly sour.

0:15:01 > 0:15:03They're cooked in individual cast iron woks

0:15:03 > 0:15:06and are a popular breakfast dish.

0:15:08 > 0:15:13Now, this is the most famous street food of Sri Lanka - kootu roti.

0:15:13 > 0:15:16You can hear the clatter of it being made all over the town.

0:15:17 > 0:15:21First of all they fry up some diced cabbage and add leeks, eggs,

0:15:21 > 0:15:25chillies, salt and a mixture of curry leaves.

0:15:25 > 0:15:27Now it's stirred round to cook out the egg.

0:15:29 > 0:15:32This is really a poor person's dish

0:15:32 > 0:15:36but it's now becoming very popular with everyone else as well.

0:15:36 > 0:15:38Especially those who stay out at night.

0:15:38 > 0:15:43This is chopped up roti bread and then a curry sauce.

0:15:43 > 0:15:47A bit more salt and then he prepares for his culinary tattoo.

0:15:48 > 0:15:51As you walk down the street you hear this gattling gun clatter.

0:15:51 > 0:15:54STACCATO SHOT GUN SOUND

0:15:54 > 0:15:57Then he puts in some chunks of curried chicken which

0:15:57 > 0:16:00he breaks up and then it's done.

0:16:00 > 0:16:02All that's needed is lime juice.

0:16:05 > 0:16:08This is the sort of dish that would give the doner kebab

0:16:08 > 0:16:10a run for its money in Britain.

0:16:15 > 0:16:19If there's one ingredient I would single out as being

0:16:19 > 0:16:22an emblem of Sri Lankan cuisine then it would be the coconut.

0:16:22 > 0:16:24It's in virtually everything, and the oil is

0:16:24 > 0:16:29produced by the tonne at coconut oil factories like this one in Galle.

0:16:29 > 0:16:31I came here with Svoboda my interpreter to see for myself

0:16:31 > 0:16:33how it was done.

0:16:33 > 0:16:37I just saw this up here and apparently it was painted by the owner's son

0:16:37 > 0:16:40and I think it's really good - succinct.

0:16:40 > 0:16:44In picture one you've got a coconut farmer and this geezer's come

0:16:44 > 0:16:47along and said, "I'll give you all this money for your coconut trees."

0:16:47 > 0:16:50In picture two another guy's come along and said,

0:16:50 > 0:16:53"I want to buy your farm."

0:16:53 > 0:16:56In picture three he's built houses on it and there's his wife saying,

0:16:56 > 0:16:59"Go off to the market and buy some coconuts."

0:16:59 > 0:17:00And there he is in the market

0:17:00 > 0:17:03and the price of coconuts has gone RIGHT up and he's going, "NO!"

0:17:11 > 0:17:15Well, this is a coconut daal with tomato and curry leaves.

0:17:15 > 0:17:19While I'm making this, it's a very, very comforting dish.

0:17:19 > 0:17:23All over the Indian subcontinent you get daals and they're really

0:17:23 > 0:17:28designed to be a sort of foil, a nice bland foil to some hot curry.

0:17:28 > 0:17:31But it's sort of like really reassuring food

0:17:31 > 0:17:35and at the time I'm cooking this the civil war in Sri Lanka

0:17:35 > 0:17:38is at a particularly vicious and nasty stage,

0:17:38 > 0:17:40and I think wherever we've been,

0:17:40 > 0:17:43almost wherever we've been in South East Asia

0:17:43 > 0:17:46and in the subcontinent there's been trouble,

0:17:46 > 0:17:48there's been political trouble,

0:17:48 > 0:17:52and I sometimes think that people might feel I'm a bit naive.

0:17:52 > 0:17:56That I'm talking about cooking when people are dying and all that sort

0:17:56 > 0:18:02of thing, but really what I believe is a firm affirmation of food,

0:18:02 > 0:18:07its power to bring people together and the fact that food is all about

0:18:07 > 0:18:10good times, even if there's terrible things going on all around you.

0:18:12 > 0:18:14Well, that's what I think, anyway.

0:18:14 > 0:18:16I put pandan leaves in now.

0:18:16 > 0:18:19I hope supermarkets will soon stock these cos it's such a good

0:18:19 > 0:18:20taste for curry.

0:18:20 > 0:18:26Now coconut milk. Pandan leaves and coconut - that's Sri Lanka.

0:18:26 > 0:18:27Well, a daal is one thing,

0:18:27 > 0:18:31that's just basically pulses boiled up with water but what makes

0:18:31 > 0:18:36it totally special is the tarka and that's what you stir in at the end.

0:18:36 > 0:18:40Basically you just fry, in this case, garlic and onion

0:18:40 > 0:18:43in coconut oil and then add things like curry leaves,

0:18:43 > 0:18:46mustard seeds, cumin, more chilli, cinnamon.

0:18:46 > 0:18:50Just throw it into the daal at the last minute, just makes it light up.

0:18:52 > 0:18:56Fresh curry leaves, another emblem of Sri Lankan cuisine.

0:18:56 > 0:19:00Then dried chilli and nothing gets made here without cinnamon -

0:19:00 > 0:19:02the place is famous for it.

0:19:02 > 0:19:06Give that all a bit of a stir. It's smelling like a spice shop.

0:19:06 > 0:19:08Now some cumin seeds, the very stuff of daals.

0:19:11 > 0:19:15Now mustard seed and ground coriander seeds.

0:19:15 > 0:19:18Grinding brings out the flavour and thickens the sauce.

0:19:18 > 0:19:20And finally, chopped tomatoes.

0:19:22 > 0:19:25Well, this is about the most elaborate tarka I know.

0:19:25 > 0:19:27Normally it's just some hot oil

0:19:27 > 0:19:30and spices thrown in at the last minute, but I think that says

0:19:30 > 0:19:33a lot about Sri Lankan cuisine - it is very exotic.

0:19:34 > 0:19:39And now it's the bit I like, adding the tarka to the cooked lentils, the daal.

0:19:39 > 0:19:43Tarka basically means hot, spiced oil.

0:19:43 > 0:19:45All it needs now is a bit of salt.

0:19:46 > 0:19:50Stir that in and that's it. It smells wonderful.

0:19:51 > 0:19:55This is one of those dishes that I cook over and over again at home.

0:19:55 > 0:19:57All you need is flat bread and a cold beer.

0:20:04 > 0:20:07I could just eat that daal right now, it looks so good.

0:20:07 > 0:20:09Everybody has a couple of recipes they cook over

0:20:09 > 0:20:11and over again, for Rick it's that daal.

0:20:11 > 0:20:14Mine is something a little different, it's a classic scone recipe.

0:20:14 > 0:20:16It's surprisingly simple to make - I put eggs in mine,

0:20:16 > 0:20:19some people don't but this is my variation of it.

0:20:19 > 0:20:22I use strong flour instead of plain flour.

0:20:22 > 0:20:24I use baking powder, sugar, butter of course.

0:20:24 > 0:20:27A bit of milk, sultanas, egg-wash to egg wash it and two whole eggs

0:20:27 > 0:20:32and then I'm going to make some instant - or roughly instant - strawberry jam.

0:20:32 > 0:20:34I'm going to start off with some jam sugar over there.

0:20:34 > 0:20:39Some lemon, get that on and just really get that melting.

0:20:39 > 0:20:40So it's the juice of a lemon,

0:20:40 > 0:20:44get that melting first of all with a tiny bit of water

0:20:44 > 0:20:47and that'll cook down cos I think with jam you've got to cook

0:20:47 > 0:20:50it as quick as possible to keep the flavour of all the nice fruit.

0:20:50 > 0:20:53A bit of water in there, really bring that to the boil.

0:20:53 > 0:20:55Rapidly cook it for about 2-3 minutes.

0:20:55 > 0:20:59Meanwhile I'm going to add the rest of these ingredients in,

0:20:59 > 0:21:02so flour all in, sugar all in, baking powder all in.

0:21:03 > 0:21:06In we go with the butter and just rub this together.

0:21:06 > 0:21:08Now, this is my old granny's recipe.

0:21:08 > 0:21:11- This is actually my grandmother's chopping board.- Is it?

0:21:11 > 0:21:13And the one that's in front of you here.

0:21:13 > 0:21:18And what she used to do was rub the butter together while watching Corrie,

0:21:18 > 0:21:21- and 30 minutes later it'd all be just mixed in nicely.- Yeah!

0:21:21 > 0:21:22Don't you mean EastEnders?

0:21:22 > 0:21:25- LAUGHTER - Sorry, we're on the BBC, EastEnders.

0:21:25 > 0:21:27But it was up north, but there you go.

0:21:27 > 0:21:29So we literally rub this together.

0:21:29 > 0:21:33We mentioned at the top of the show, food's a big passion in your life.

0:21:33 > 0:21:36Yeah, food is a big passion in my life, unfortunately.

0:21:36 > 0:21:39But working in a fish and chip shop, fruit and vegetable.

0:21:39 > 0:21:40Fruit, yeah.

0:21:40 > 0:21:43I've been reading your sort of biography, very, very mixed start,

0:21:43 > 0:21:46cos you did fish and chip shop, fruit and veg stall,

0:21:46 > 0:21:50how on earth do you then go from that to selling encyclopaedias in Germany?!

0:21:50 > 0:21:51Very quickly!

0:21:51 > 0:21:55The thing was I was looking for an adventure and I just answered

0:21:55 > 0:21:57an ad in the newspaper and they wanted people to go and sell

0:21:57 > 0:22:01in Germany and I went along and had an interview in London and the one

0:22:01 > 0:22:04question they asked me was, "Have you ever sold anything before?"

0:22:04 > 0:22:07And I said, "Well, I've been working in shops selling things

0:22:07 > 0:22:11"since I was a little boy and I sell fruit and vegetables on the market."

0:22:11 > 0:22:14And the two guys that were interviewing me looked at each other and that was it.

0:22:14 > 0:22:16I was on my way.

0:22:16 > 0:22:18That was it? Were you any good at it or not?

0:22:18 > 0:22:21I was absolutely hopeless.

0:22:21 > 0:22:23I was very good at selling fruit and vegetables

0:22:23 > 0:22:25but hopeless at selling encyclopaedias.

0:22:25 > 0:22:27I then found out I was hopeless at selling correspondence courses,

0:22:27 > 0:22:29selling cars and I finished up working on a building site

0:22:29 > 0:22:35so the sales part of my life was over and out very quickly.

0:22:35 > 0:22:38But from there, reading your book...

0:22:38 > 0:22:40I was a corrosion control engineer.

0:22:40 > 0:22:45Well, I'd just met somebody who was working in that field,

0:22:45 > 0:22:49in that area of the oil business and I'd done physics

0:22:49 > 0:22:51and chemistry at school, not very successfully,

0:22:51 > 0:22:54but I'd remembered the sort of basics and that was all

0:22:54 > 0:22:59I needed to get started as a trainee corrosion control technician.

0:22:59 > 0:23:00And that was it. So there you go.

0:23:00 > 0:23:04We've rubbed that together, we're going to throw in the sultanas now.

0:23:04 > 0:23:07- Then we've got the two eggs. - You make this look so easy.

0:23:07 > 0:23:10I diddle around and around forever doing things like this.

0:23:10 > 0:23:13Two eggs. And a little bit of milk, half in first of all.

0:23:13 > 0:23:16The thing is you've got to make scone mix hand. It creates a lighter batter.

0:23:16 > 0:23:18You've got the sugar there. You see all that mixing up?

0:23:18 > 0:23:20At that point we can throw in our strawberries.

0:23:20 > 0:23:23Not whisk it electronically, you mean.

0:23:23 > 0:23:26No, you must make it by hand. It keeps it nice and soft as well.

0:23:26 > 0:23:30- But of course all that brought you to your late 20s.- Yeah.

0:23:30 > 0:23:31Where then acting was...

0:23:31 > 0:23:35Acting came in, well, acting kind of started when I was in my early

0:23:35 > 0:23:3720s cos I'd started to do amateur stuff as I went along.

0:23:37 > 0:23:39I found that was a way to meet people

0:23:39 > 0:23:42and something I'd discovered I could kind of do.

0:23:42 > 0:23:45It gave me a hobby and something to really,

0:23:45 > 0:23:50sort of, concentrate on and then one thing led to another

0:23:50 > 0:23:54and I finished up doing an audition for the professional

0:23:54 > 0:23:58theatre in eastern Canada, in Nova Scotia, and I became an actor.

0:23:58 > 0:24:00And you came back to the UK.

0:24:00 > 0:24:03- I came back to the UK. - Wasn't it in Triangle, were you working with Kate O'Mara?

0:24:03 > 0:24:09Yeah, Kate O'Mara. That happened two or three years after I'd come back.

0:24:09 > 0:24:16And I got cast to play this chief engineer on a North Sea ferry.

0:24:16 > 0:24:20The captain was Michael Craig and the chief person was Kate O'Mara.

0:24:20 > 0:24:21Weren't you a bit of a sex symbol?

0:24:21 > 0:24:24I was supposed to be a bit of a sex symbol.

0:24:24 > 0:24:27Yeah, I was a trainee sex symbol is what I was.

0:24:27 > 0:24:30I'd loved to have watched it but I was too busy watching...

0:24:30 > 0:24:31Kate O'Mara!

0:24:32 > 0:24:34No, I was only ten then!

0:24:34 > 0:24:36You were young. Just a lad.

0:24:36 > 0:24:38Helicopter had priority in my life.

0:24:38 > 0:24:41So anyway, we've got our scone mix like that and then just

0:24:41 > 0:24:44quickly we're going to use a little bit of flour now.

0:24:44 > 0:24:46Because we mix it by hand,

0:24:46 > 0:24:49we only use a small amount of flour now just to roll this out.

0:24:49 > 0:24:52Yeah, and you literally do mix by hand. You don't even use a wooden spoon!

0:24:52 > 0:24:55No, no, no, you've got to mix it by hand. Roll it all out like that.

0:24:55 > 0:24:56Wow.

0:24:56 > 0:25:01Is that because it keeps it sort of slightly apart rather than grinding it all together?

0:25:01 > 0:25:05The problem is if you mix flour together in any form it toughens it up.

0:25:05 > 0:25:08- Yeah.- When you're making bread or anything.

0:25:08 > 0:25:10It's ideal when you're making bread cos you use a machine.

0:25:10 > 0:25:14For this, because it's cakes, you want to bake it. You've got to keep things nice and light.

0:25:14 > 0:25:18- As much air as you can in there? - Remember your grandma used to give you those shortbread things,

0:25:18 > 0:25:20- you'd put in your mouth and dissolve?- Yeah, yeah.

0:25:20 > 0:25:23- They never had machines, they used to mix it by hand. - No, exactly.

0:25:23 > 0:25:26- That's what I'm trying to replicate. - Yeah.

0:25:26 > 0:25:28So the strawberries through, that's a good 20 minutes.

0:25:28 > 0:25:30Keep reducing it like that.

0:25:30 > 0:25:33We're just going to cut these out nicely, like that.

0:25:33 > 0:25:37- Yeah.- But the film that I did see you in was Buster.

0:25:37 > 0:25:39Buster, yeah. 1988.

0:25:39 > 0:25:41- How'd you get Buster? - With Phil Collins.

0:25:41 > 0:25:44Well, I'd already done a film about The Great Train Robbery

0:25:44 > 0:25:47for the BBC, a film that was called Slip Up

0:25:47 > 0:25:51and then eventually it became known as The Great Paper Chase.

0:25:51 > 0:25:54And that was all about Ronald Arthur Biggs when they found him in Brazil.

0:25:54 > 0:25:57And so I'd read about this in the newspaper.

0:25:57 > 0:25:59I was in Italy doing a television series

0:25:59 > 0:26:02and I read in an English newspaper that they were going to do

0:26:02 > 0:26:05a film about it starring Phil Collins and I thought,

0:26:05 > 0:26:07"Well, the one job I won't be involved in is that."

0:26:07 > 0:26:09Next thing my agent was on the phone and said,

0:26:09 > 0:26:13"They want you to get on a plane back to London to talk to Phil Collins

0:26:13 > 0:26:16- "about being in the film." So I did and I got it and that was it. - Fantastic.

0:26:16 > 0:26:20And that was it cos then you were in Essex Boys and bits and pieces,

0:26:20 > 0:26:23but recently of course, EastEnders.

0:26:23 > 0:26:25EastEnders, yeah. God, that was a bit of luck, wasn't it?

0:26:25 > 0:26:28EastEnders and Gavin And Stacey simultaneously.

0:26:28 > 0:26:32- You were playing them both at the same time, were you? - Back to back.

0:26:32 > 0:26:36It's not very common that cos it's an incredible amount of your time.

0:26:36 > 0:26:38Well, in the old days it would have never happened

0:26:38 > 0:26:40cos the trouble is that with these TV programmes,

0:26:40 > 0:26:42it's scheduling, it's not if they want you or not,

0:26:42 > 0:26:44it's can they fit schedules together?

0:26:44 > 0:26:47Because it's very...when they take you on a contract,

0:26:47 > 0:26:50they've got you in a block of time. And they need you for so many days

0:26:50 > 0:26:54- and when they've got you on contract, they want you on those days.- And that's it.

0:26:54 > 0:26:58And so the woman at the top of the BBC who loved Gavin And Stacey

0:26:58 > 0:27:02and loved EastEnders said, "I'm afraid you're going to have to make this work."

0:27:02 > 0:27:05So the two production teams made the two schedules interlock

0:27:05 > 0:27:07and that was it, so I did both.

0:27:07 > 0:27:09- That was the easy bit! - And how do you get to write?

0:27:09 > 0:27:12Cos you wrote your own autobiography, how do you get time to do that?

0:27:12 > 0:27:15It's not easy when you've just learned to join your letters up!

0:27:15 > 0:27:17Spell check!

0:27:17 > 0:27:21Spell check! No, I write longly and I don't use all that technology.

0:27:21 > 0:27:25No, the thing is, I've written for years,

0:27:25 > 0:27:27I've written different things.

0:27:27 > 0:27:30But I've never actually been asked to write something specifically

0:27:30 > 0:27:33cos if you're an actor you spend a lot of time

0:27:33 > 0:27:36working on literature that's been written by some of the finest

0:27:36 > 0:27:40in the world...Shakespeare and Arthur Miller...extraordinary stuff.

0:27:40 > 0:27:44And this is all in your new book, Mummy's Boy.

0:27:44 > 0:27:47In my book Mummy's Boy. There you go.

0:27:47 > 0:27:51I've rolled out the scones here. Now, what I don't do is secondary roll it out.

0:27:51 > 0:27:54A lot of people have the left over bits and they re-roll it.

0:27:54 > 0:27:57- Big mistake. It toughens it up. - You bake all the bits and pieces like that

0:27:57 > 0:28:01- and that's the cook's perks, is it? - And that's the cook or the kids' perks.- That's it.

0:28:01 > 0:28:03The idea is you pop this in the fridge.

0:28:03 > 0:28:04Egg wash it with just your egg yolk.

0:28:04 > 0:28:08Pop it in the fridge for about an hour or preferably overnight if you want to.

0:28:08 > 0:28:12And then bake it. This has gone in 400 degrees Fahrenheit

0:28:12 > 0:28:16so about 200 degrees Centigrade, gas mark 5 for about 15 minutes.

0:28:16 > 0:28:18- Yeah.- All right, take them out and these are served warm.

0:28:18 > 0:28:21They could stand overnight in the fridge? It won't dry out too much?

0:28:21 > 0:28:23No, absolutely not.

0:28:23 > 0:28:26- And then...- Uncovered?

0:28:26 > 0:28:28Doesn't matter. Depends what's in your fridge.

0:28:28 > 0:28:31Fridges tend to dry things out...

0:28:31 > 0:28:34Well, it's the other smells that are in there.

0:28:34 > 0:28:36It's just a case of beer in my fridge so it doesn't really matter.

0:28:37 > 0:28:41- Might've been there for a while! Right, look at this... - Yeah, yeah, yeah.

0:28:43 > 0:28:45So, I'm going to go butter...

0:28:46 > 0:28:49I did this in rehearsal and people squinted

0:28:49 > 0:28:52when I put butter on it but it's how it should be.

0:28:52 > 0:28:54There's your jam, nice and soft,

0:28:54 > 0:28:56- Then you put a dod of cream on, yeah?- Oh, yeah.

0:28:56 > 0:28:58Ohhh.

0:28:59 > 0:29:01- None of this beetroot... - No, all that stuff...

0:29:01 > 0:29:04- Butternut squash stuff. - Look at that...

0:29:04 > 0:29:06Proper grub. That's you breakfast.

0:29:06 > 0:29:08I don't normally eat at this point, but...

0:29:08 > 0:29:09You dive into that bit.

0:29:09 > 0:29:11Fabulous.

0:29:11 > 0:29:14Cos if I don't eat it this crew will eat it.

0:29:14 > 0:29:16The eyes are all sort of glinting out there in the dark.

0:29:16 > 0:29:19Should we test those, James... I think we should.

0:29:19 > 0:29:21- Send them over.- Quality control.

0:29:21 > 0:29:23Mmm! Mm-mm-mm-mm!

0:29:28 > 0:29:32Right, I save my chef's whites for very special occasions on Saturday Kitchen

0:29:32 > 0:29:35and they don't come any more special than a recipe from this man -

0:29:35 > 0:29:37the great three-star Michelin chef Alain Roux.

0:29:37 > 0:29:40He turned up with his dad in tow, Michel Roux Sr,

0:29:40 > 0:29:42and we knew we were in for a treat.

0:29:42 > 0:29:43Have a look at this.

0:29:48 > 0:29:50Great to have you the show, chef. Fantastic to be on.

0:29:50 > 0:29:52What are you cooking for us then?

0:29:52 > 0:29:54What's the name of this dish?

0:29:54 > 0:29:58Well, it's a warm timbale. So we're going to cook a couple of timbales.

0:29:58 > 0:30:01Warm timbales of scallop mousse with fresh herbs.

0:30:01 > 0:30:03Sounds good to me.

0:30:03 > 0:30:04And asparagus as garnish.

0:30:04 > 0:30:07You want me to first of all get on and butter these bowls,

0:30:07 > 0:30:09- I'll do that.- If you can. - You're going got make the mousse.

0:30:09 > 0:30:13If you can after that, what you'll do is open the scallops which are alive.

0:30:13 > 0:30:14No problem.

0:30:14 > 0:30:17I'm going to start by doing the mousse.

0:30:17 > 0:30:21So, I've got the fresh scallops that have been opened, cleaned and pat dried.

0:30:21 > 0:30:24These are the king scallops, yeah?

0:30:24 > 0:30:27Yes. And they've been obviously nicely pat dried

0:30:27 > 0:30:30so they haven't got too much water.

0:30:32 > 0:30:35I'm breaking the eggs and that's having a whizz.

0:30:37 > 0:30:39Chris mentioned being brought up and school and that stuff,

0:30:39 > 0:30:42how was your memories of school when you were a kid?

0:30:42 > 0:30:45- Did he cook much for you when you were at school?- No!

0:30:46 > 0:30:48Never. I used to eat at school!

0:30:48 > 0:30:50Where does your interest lie in food?

0:30:50 > 0:30:54Was that something you learned from these guys or did it happen quite later on?

0:30:54 > 0:30:57I think it helps to have, you know, an uncle

0:30:57 > 0:31:02and a dad like that who really are into their food.

0:31:02 > 0:31:05And yeah, Dad used to cook now and again at home.

0:31:05 > 0:31:08Now we're getting to know the truth!

0:31:08 > 0:31:11It does help, yeah.

0:31:11 > 0:31:15So I'm putting a pinch of cayenne pepper in there.

0:31:15 > 0:31:18A little salt as well.

0:31:20 > 0:31:21And double cream.

0:31:21 > 0:31:25- So how many king scallops is that? About five?- There's about five.

0:31:25 > 0:31:28You can go up to six, seven or eight if they're really small.

0:31:31 > 0:31:34- That's going to whisk for another minute.- Yep.

0:31:35 > 0:31:38- That's just cayenne pepper you put in there, right?- Yes.

0:31:38 > 0:31:45You could use a white pepper or black if you don't really fancy the spiciness of the cayenne.

0:31:48 > 0:31:51We think it does give a bit of a kick to it.

0:31:51 > 0:31:55In terms of your formal training, when did all that start?

0:31:55 > 0:31:59That started only about five years ago...I was 16.

0:31:59 > 0:32:01LAUGHTER

0:32:01 > 0:32:07So, no, I started about 16 years old and it was in pastry,

0:32:07 > 0:32:12pastry shop doing classical desserts

0:32:12 > 0:32:16and pastry in Paris in the seventh arrondissement.

0:32:16 > 0:32:17That was a great time.

0:32:17 > 0:32:19I did that for two years

0:32:19 > 0:32:22and after that moved into cooking in restaurants.

0:32:23 > 0:32:26And the rest, shall we say, is history, cos you took over

0:32:26 > 0:32:28The Waterside...when did you take that over?

0:32:28 > 0:32:31Well, I joined nearly 20 years ago

0:32:31 > 0:32:35and the last eight years Dad's stopped cooking so, that's really...

0:32:35 > 0:32:38I had to stop cooking.

0:32:38 > 0:32:40The two of us were too many in the kitchen!

0:32:40 > 0:32:43So that's when it started to be a bit serious for me.

0:32:43 > 0:32:47But, I mean, it's a big place to fill that place.

0:32:47 > 0:32:51It is, but it's not as much stress as being here!

0:32:51 > 0:32:56No, I have to say, I'm really pleased to be here cos not only you're

0:32:56 > 0:32:59a great mate, you're a great chef.

0:33:00 > 0:33:04You know, my dream was to become a millionaire,

0:33:04 > 0:33:09so I think I've got more chance with Chris than my dad!

0:33:09 > 0:33:12LAUGHTER

0:33:12 > 0:33:13INDISTINCT SPEECH

0:33:13 > 0:33:16What herbs have we got in there? We've buttered these moulds...

0:33:16 > 0:33:21They're nicely buttered with soft butter and I've got tarragon,

0:33:21 > 0:33:25parsley...you could use only one herb or you could use even dill or

0:33:25 > 0:33:27chives - that would go well with it.

0:33:27 > 0:33:30I know where you were this morning before we came,

0:33:30 > 0:33:33you were snipping those fresh herbs at the garden at The Waterside Inn.

0:33:33 > 0:33:35Ahh, you see.

0:33:35 > 0:33:38Yes, it's true that we have a small fresh herb garden which is great.

0:33:38 > 0:33:41LAUGHTER

0:33:41 > 0:33:44- So that's inside. - So you line them quite carefully cos we're going to tip these out.

0:33:44 > 0:33:49Yeah, so it just needs to be pressed on the sides, the bottom.

0:33:49 > 0:33:52We're putting a bit of the mix in there.

0:33:55 > 0:33:58- CHRIS WHISPERS:- Must be hard doing this in front of your dad.

0:33:58 > 0:34:02- So that's the mousse.- And now I'm going to fill up the roasting tray.

0:34:02 > 0:34:04I'll cover them up for you.

0:34:04 > 0:34:07..with some boiling water.

0:34:07 > 0:34:11- Why the paper then? Why is that? - That's to help for the cooking.

0:34:12 > 0:34:16It does ease the cooking cos it gives a little

0:34:16 > 0:34:18bit of water at the bottom of the moulds.

0:34:18 > 0:34:21- Do you want me to put that in? - Yeah, it goes in the oven.

0:34:22 > 0:34:24- Thank you.- It's got about three minutes that other one.

0:34:24 > 0:34:28- How long do you cook those for, then?- They cook for about 20-25 minutes.- OK, all right.

0:34:28 > 0:34:32So I'll move that cos I know we've got to get our sauce on.

0:34:32 > 0:34:35- Oh, yes.- Your asparagus is all cut there. There we go.

0:34:37 > 0:34:40- There you are.- I'll do you a little bit of shallot.

0:34:40 > 0:34:43Now, for somebody that's never actually been permanently

0:34:43 > 0:34:47brought up in England, you've got the French accent quite well.

0:34:47 > 0:34:53Well, that's because the school has been French throughout my youth, so...

0:34:53 > 0:34:56And my dad's English is not brilliant, so...

0:34:56 > 0:34:59- LAUGHTER Sorry. - Still room for improvement.

0:35:00 > 0:35:03Oh, yeah, yeah.

0:35:03 > 0:35:06There you go. Right, explain the sauce for this then.

0:35:06 > 0:35:08The sauce is basically,

0:35:08 > 0:35:10I'm doing the garnish and the sauce at the same time.

0:35:10 > 0:35:15I'm having the asparagus, of which I'm trimming the stalks

0:35:15 > 0:35:20and I've got the pan here with the butter.

0:35:20 > 0:35:24I'm going to melt that down and foam it.

0:35:24 > 0:35:28Don't forget you'll find Alain Roux's recipe along with all

0:35:28 > 0:35:31the other studio recipes from today's show on our website...

0:35:33 > 0:35:36Fabulous, right, so that goes straight in there?

0:35:36 > 0:35:39We're basically going to cook the asparagus tender

0:35:39 > 0:35:41so you can just check those.

0:35:41 > 0:35:46It needs to be crunchy, slightly tender.

0:35:46 > 0:35:53You can check it with the finger or a small knife.

0:35:53 > 0:35:55So anybody that hasn't been to Bray,

0:35:55 > 0:35:59it's kind of like a little gastronomic village I suppose.

0:35:59 > 0:36:02It is, it is with our friend Caldesi

0:36:02 > 0:36:05and obviously with Heston,

0:36:05 > 0:36:08so it's a great place to go.

0:36:08 > 0:36:10But you've got a unique place cos yours

0:36:10 > 0:36:12is literally right on the river.

0:36:12 > 0:36:15It's true the setting is quite unique

0:36:15 > 0:36:21so to spend the afternoon is really a lovely thing to do.

0:36:21 > 0:36:25And you've got a new kitchen, you've spent some money on it.

0:36:25 > 0:36:28- Don't talk to me about that! - LAUGHTER

0:36:28 > 0:36:30Over a million pounds.

0:36:30 > 0:36:33That's why I left the country. I couldn't live anymore.

0:36:33 > 0:36:37It was a three-month project.

0:36:37 > 0:36:40And definitely worth it.

0:36:40 > 0:36:44It's just been two years now and it's working beautifully well.

0:36:44 > 0:36:46Lovely kitchen, beautiful design.

0:36:46 > 0:36:48So I've taken half the asparagus which is going to be

0:36:48 > 0:36:51the garnish to go the plate.

0:36:51 > 0:36:55I'm leaving the other half in the pan.

0:36:55 > 0:37:00I've added the shallots, the wine and I will add the double cream

0:37:00 > 0:37:01and a little lemon.

0:37:01 > 0:37:03Yep.

0:37:03 > 0:37:07Once the timer goes off is there any way of checking these to see whether they're ready or...

0:37:07 > 0:37:11Yes, the best thing to do is to use a small knife or a skewer.

0:37:11 > 0:37:14The skewer is here, so that's how we do it.

0:37:14 > 0:37:21We just, you know, put it in the middle for about 8-10 seconds

0:37:21 > 0:37:26and it should be clean and warm so they're just about there.

0:37:26 > 0:37:29And the reason why you put it on is just to check the heat of it?

0:37:29 > 0:37:34Yes. It needs to be hot, otherwise it's obviously not cooked.

0:37:34 > 0:37:37- It's a shame it's not very hot, you'll burn your lip. - LAUGHTER

0:37:37 > 0:37:40You're not a very caring father, are you?

0:37:40 > 0:37:43- We get on very well as a family. - He's always been like that.

0:37:43 > 0:37:45Get the social workers in.

0:37:45 > 0:37:48LAUGHTER

0:37:48 > 0:37:51You'll wait your turn for your meringue.

0:37:51 > 0:37:54Oh, God, I should've remembered about that.

0:37:54 > 0:37:56Right, so we take the sauce, then pass that?

0:37:56 > 0:37:59That's going to be passed though a fine sieve.

0:37:59 > 0:38:01The scallops, obviously you're grilling them nicely,

0:38:01 > 0:38:04and we're going to do a nice criss-cross on both sides

0:38:04 > 0:38:06if we can but at least on the presentation side.

0:38:06 > 0:38:08Yep.

0:38:08 > 0:38:12That depends on how you like your scallops to be cooked.

0:38:12 > 0:38:16If you like them very moist or if you prefer to be on the safe side

0:38:16 > 0:38:19and eat them... Oops!

0:38:19 > 0:38:21Oh, well. Those things happen.

0:38:21 > 0:38:24I've been pressing obviously too hard.

0:38:26 > 0:38:30- Those asparagus should go in there. - Your dad's going to have to buy me a new sieve now!

0:38:30 > 0:38:32Sorry, James.

0:38:32 > 0:38:34All that money you spent on the kitchen...

0:38:37 > 0:38:40Well, I've got all new equipment at home so...

0:38:41 > 0:38:45Right, our scallops, I'll lift these off, they're ready.

0:38:45 > 0:38:47So we're ready to plate. Yep.

0:38:47 > 0:38:49You're dish is there.

0:38:49 > 0:38:54The sauce obviously needs to be...check on the seasoning.

0:38:54 > 0:38:57I've got enough lemon there. It needs a little salt.

0:39:03 > 0:39:05And what we do is we use a small knife.

0:39:07 > 0:39:08There you go.

0:39:08 > 0:39:11Thank you.

0:39:11 > 0:39:18Just to ease the little dish cos the mousse otherwise sometimes

0:39:18 > 0:39:20tends to stick.

0:39:23 > 0:39:25It's super, super delicate.

0:39:25 > 0:39:26Very delicate dish.

0:39:26 > 0:39:31Very delicate, which is always nicer to have that way.

0:39:31 > 0:39:32Not too bad.

0:39:32 > 0:39:34Not too bad!

0:39:34 > 0:39:36He takes a long time, but he's not too bad.

0:39:38 > 0:39:41- But anything which is good takes time, we know that.- Exactly.

0:39:41 > 0:39:44Asparagus around.

0:39:44 > 0:39:46It's great cos it's bang in season that stuff at the moment.

0:39:46 > 0:39:49- Oh, yes.- And that's the cherry meringue, isn't it?- Yep.

0:39:49 > 0:39:51And you got the scallops on the top.

0:39:51 > 0:39:53And the scallops go on top.

0:39:53 > 0:39:55So remind us of the recipe again.

0:39:55 > 0:40:00It's a warm timbale of scallop mousse with fresh herbs -

0:40:00 > 0:40:02the nice parsley and tarragon - and asparagus.

0:40:02 > 0:40:04- There you are, James.- Easy as that.

0:40:09 > 0:40:12Now, if watching Alain Roux wasn't all the inspiration you need

0:40:12 > 0:40:15to get cooking today, then here's Lorraine Pascale with some great

0:40:15 > 0:40:19baking ideas. Alternatively, you could always have a bacon sandwich.

0:40:25 > 0:40:27Everyone loves the smell of baking,

0:40:27 > 0:40:32but baking does have a reputation for being a little bit long winded.

0:40:32 > 0:40:36So, I've got some fabulous recipes for when time is of the essence.

0:40:36 > 0:40:39In pastry world, two superfast canapes totally lazy

0:40:39 > 0:40:44mini sausage rolls and sun-dried tomatoes and rosemary palmiers.

0:40:44 > 0:40:47The shortcut secret is shop bought puff pastry.

0:40:47 > 0:40:50And there is no guilt attached whatsoever.

0:40:50 > 0:40:52Then, cookies and cream fudge brownies.

0:40:52 > 0:40:55I've had a lifelong love affair with them.

0:40:55 > 0:40:57And I've a super, speedy recipe.

0:40:57 > 0:41:01And there is more in the quick tray bake category. Flapjacks.

0:41:01 > 0:41:02Totally divine.

0:41:19 > 0:41:23I find, one of the best shortcuts when you're baking

0:41:23 > 0:41:25is shop bought pastry.

0:41:25 > 0:41:28It's not a dirty word, and there is no shame in it at all.

0:41:28 > 0:41:32You can get everything from filo to shortcrust.

0:41:32 > 0:41:34But the one I need today is puff.

0:41:36 > 0:41:41And if you can get the all-butter puff versions, you'll win every time.

0:41:47 > 0:41:51Now what I've got in mind are some shortcut canapes,

0:41:51 > 0:41:52made with puff pastry.

0:41:54 > 0:41:57I'm thinking a sun-dried tomato palmier

0:41:57 > 0:42:01and some good old-fashioned sausage rolls.

0:42:01 > 0:42:03God, you know, I haven't had sausage rolls for ages.

0:42:15 > 0:42:18So, puff, start off with lots of flour

0:42:18 > 0:42:21because we don't want it sticking to the board.

0:42:21 > 0:42:23I'm going to roll it into an oblong.

0:42:23 > 0:42:26And before you start to use it, get that out of the fridge,

0:42:26 > 0:42:29about five minutes before, so it's not too hard.

0:42:29 > 0:42:32And it does take a little bit of experience to get it

0:42:32 > 0:42:35into a perfect rectangular shape, so don't worry if it goes wonky,

0:42:35 > 0:42:39because you can just trim it down afterwards. It's not a problem.

0:42:39 > 0:42:41When you do buy puff,

0:42:41 > 0:42:44try and get the most expensive puff you can afford, because

0:42:44 > 0:42:48often, the cheaper ones have lots of oil in that doesn't taste that good.

0:42:49 > 0:42:53OK, now, the sausages. So, I've got

0:42:53 > 0:42:56these lovely pork and leek sausages.

0:42:56 > 0:42:58You can use any sausages.

0:42:58 > 0:43:01Venison, lamb, whatever you like, or even veggie.

0:43:01 > 0:43:03Just get the best sausages you can.

0:43:03 > 0:43:05I'm going to cut them in half.

0:43:07 > 0:43:11OK. So, I'm going to put my sausage down there.

0:43:11 > 0:43:15And then cut all the way down, because I need 16 of these. OK.

0:43:15 > 0:43:17I like to flavour my sausages, even though

0:43:17 > 0:43:19these taste really good already,

0:43:19 > 0:43:22you can use some rosemary or thyme.

0:43:22 > 0:43:25Anything you want. Just get creative.

0:43:25 > 0:43:27I sprinkle some thyme over. Put them underneath.

0:43:27 > 0:43:31I need to give it one little line of egg wash,

0:43:31 > 0:43:35so the pastry sticks nicely around the sausage. So I need one egg.

0:43:36 > 0:43:39A nice whisk. And just brush it like that.

0:43:42 > 0:43:43Roll it up.

0:43:48 > 0:43:52There you go. One gorgeous sausage roll. Now for the next 15.

0:44:09 > 0:44:12So, a quick hand wash and then I'll pop the sausage rolls

0:44:12 > 0:44:16in the fridge for about 20 minutes so they keep their shape in the oven.

0:44:26 > 0:44:29So these have been chilling for 25 minutes.

0:44:29 > 0:44:32And now they are lovely and firm.

0:44:32 > 0:44:35Just take off the Clingfilm.

0:44:35 > 0:44:37I'm going to prick them with a fork,

0:44:37 > 0:44:40for no other reason than I think it looks pretty.

0:44:42 > 0:44:47You can use a knife, do slash marks or nothing at all is good too.

0:44:47 > 0:44:50Then, they need this egg glaze.

0:44:50 > 0:44:55The glaze makes the sausage rolls looks so lovely and shiny.

0:44:55 > 0:44:59Try not to get it down the side. Like I have there. Just wipe that off.

0:44:59 > 0:45:02Because we want the sausage rolls to puff up a bit,

0:45:02 > 0:45:05and if you get the egg wash on the sides of the sausages,

0:45:05 > 0:45:07it'll stick the layers together

0:45:07 > 0:45:10and you won't get that wonderful rise

0:45:10 > 0:45:13that is so characteristic of pastry.

0:45:13 > 0:45:15I can't wait to eat these.

0:45:15 > 0:45:19OK, so into the oven for 25 to 30 minutes at 200 degrees.

0:45:25 > 0:45:29So, sausage rolls aren't the only superfast canape

0:45:29 > 0:45:31I can make with puff.

0:45:31 > 0:45:34These little beauties are called palmiers,

0:45:34 > 0:45:37and I made them with sun-dried tomatoes and rosemary.

0:45:37 > 0:45:40This is where I'm up to so far.

0:45:40 > 0:45:44First, I got 500 grams of puff pastry on a well-floured board.

0:45:44 > 0:45:46And then I rolled it out into a large rectangle

0:45:46 > 0:45:49until the pastry was about as thick as a pound coin.

0:45:49 > 0:45:52I chopped up a jar of sun-dried tomatoes that were drained

0:45:52 > 0:45:55and spread them all over the pastry.

0:45:55 > 0:45:57Sprinkled it with some rosemary.

0:45:57 > 0:46:00And with the shortest edge facing me,

0:46:00 > 0:46:04took the long edges of the pastry and rolled them up to meet in the middle.

0:46:04 > 0:46:08Put it onto a baking tray and let it chill in the fridge for half an hour.

0:46:08 > 0:46:11Now, get a really sharp knife

0:46:11 > 0:46:13and slice them

0:46:13 > 0:46:17into about one centimetre pieces.

0:46:17 > 0:46:20So, you can make these all sorts of different things,

0:46:20 > 0:46:24tapenade or some strong cheese, Parmesan or cheddar.

0:46:24 > 0:46:28The other day I had them sprinkled with icing sugar

0:46:28 > 0:46:31and then they served them dipped in chocolate and they were so good.

0:46:35 > 0:46:39They need to go on a baking tray and get glazed.

0:46:47 > 0:46:51You can put the egg wash all over it and because these are flat,

0:46:51 > 0:46:54it doesn't matter if you get it all over the sides and edges.

0:46:56 > 0:46:59And these need to go into the oven for 15 minutes

0:46:59 > 0:47:00with the sausage rolls.

0:47:30 > 0:47:34So, there we are. Sausage rolls, palmiers, in no time at all.

0:47:53 > 0:47:58This is Witney, where I grew up. And where my brownie obsession began.

0:47:58 > 0:48:01My obsession was so bad, that when I was eight years old,

0:48:01 > 0:48:05I needed more money to fund my brownie habit.

0:48:05 > 0:48:09So I hopped on my bike and scoured the shops for gainful employment.

0:48:09 > 0:48:14Finally, the ironmonger's wife took pity on me

0:48:14 > 0:48:19and she paid me a pound an hour to iron their smalls and sheets.

0:48:19 > 0:48:23So, I had enough money to support my brownie habit.

0:48:23 > 0:48:26Needless to say, now, I have a fantastic,

0:48:26 > 0:48:29superfast recipe for chocolate brownies.

0:48:35 > 0:48:37So, making the brownies couldn't be easier.

0:48:37 > 0:48:44I've melted 165 grams of butter in the pan. And then turned the heat off.

0:48:44 > 0:48:49I'm just finishing grating 200 grams of dark chocolate.

0:48:49 > 0:48:52And when you go to the cooking section, where all the flour is

0:48:52 > 0:48:56in the supermarket, often, they have baking chocolate.

0:48:56 > 0:48:59Avoid that, because it just doesn't taste very good at all.

0:49:01 > 0:49:04So, I don't like bain maries and all of that for melting my chocolate,

0:49:04 > 0:49:07this is just a super quick way to getting your chocolate melted.

0:49:09 > 0:49:14I've got three eggs in here and two yolks.

0:49:15 > 0:49:18And my favourite thing, the vanilla pod.

0:49:18 > 0:49:23Just all the way down the centre of the pod.

0:49:23 > 0:49:29Split it open and then get the back of the knife and scrape it off.

0:49:30 > 0:49:32Get that whisking.

0:49:32 > 0:49:36Going to make a sort of foam, because there's no raising agent in this,

0:49:36 > 0:49:39so the only air that it's going to get is from whisking.

0:49:40 > 0:49:42Brownie purists will shoot me down in flames,

0:49:42 > 0:49:45but I like to use brown sugar for my brownies.

0:49:45 > 0:49:50It just goes a little bit more of a caramelised flavour. 165 grams.

0:49:50 > 0:49:52This is now perfect.

0:49:53 > 0:49:56It's really important to add the sugar in two lots.

0:49:56 > 0:49:59This way, you won't knock out all of the air

0:49:59 > 0:50:03and you give it a chance to whisk up again in between goes.

0:50:05 > 0:50:08I can't tell you how much I love brownies.

0:50:08 > 0:50:10And I love experimenting as well.

0:50:10 > 0:50:13I've had a few disasters, but this one really works.

0:50:15 > 0:50:19I bung the other half in. And give it another whisk.

0:50:20 > 0:50:23So, I'm not looking for this to increase like seven times,

0:50:23 > 0:50:26like a big meringue, but it will get a little bit more voluminous.

0:50:29 > 0:50:31See how that's frothed up a bit.

0:50:31 > 0:50:37But still, got some lovely bubbles in there. And my chocolate's all melted.

0:50:37 > 0:50:40Because we don't want to knock the bubbles out,

0:50:40 > 0:50:43just pour the chocolate around the edge of the bowl.

0:50:43 > 0:50:47Oh, look at that. I'll have that later with a teaspoon.

0:50:49 > 0:50:53Two tablespoons of flour. And I really never bother sifting.

0:50:56 > 0:50:59And one of cocoa powder for extra chocolateness.

0:51:00 > 0:51:04A little pinch of salt. And I'm going to fold it all together.

0:51:04 > 0:51:09Now, folding is very different to mixing, it's a very slow

0:51:09 > 0:51:11and gentle process.

0:51:11 > 0:51:14A lot of people use metal spoons,

0:51:14 > 0:51:16but for me, I prefer a spatula,

0:51:16 > 0:51:20because you can really scrape down to the bottom of the bowl like that.

0:51:21 > 0:51:25And it does take a little bit of time, but that's fine.

0:51:25 > 0:51:27Keep folding it around.

0:51:27 > 0:51:29So, that will do for me.

0:51:29 > 0:51:31There's a few lumps in there,

0:51:31 > 0:51:33but there's no point in losing sleep over that.

0:51:33 > 0:51:39Next, add the chocolate and cream cookies. So, just crumble them in.

0:51:39 > 0:51:41I've got 100 grams here.

0:51:41 > 0:51:45I like to put half in now and then once I've popped

0:51:45 > 0:51:48the mix in the tin, I crumble some more in afterwards.

0:51:54 > 0:51:57So, just a few more cookies on top.

0:51:57 > 0:51:58And then,

0:51:58 > 0:52:03I'll pop it into the oven for about 25 to 30 minutes at 180 degrees.

0:52:03 > 0:52:07But do check after about 20 minutes, because brownies need to have a

0:52:07 > 0:52:10little bit of gooiness in the middle and you don't want to overcook them.

0:52:10 > 0:52:12And ovens vary so much.

0:52:17 > 0:52:21Once they're done, leave them to cool completely in the tin.

0:52:21 > 0:52:23Then cut them up.

0:52:26 > 0:52:30Sprinkle them with icing sugar.

0:52:30 > 0:52:31There.

0:52:33 > 0:52:38Dense, gooey, fudgey. You're going to have to excuse me.

0:52:38 > 0:52:40I've got brownies to eat.

0:52:50 > 0:52:53I always like to take pictures of the things I bake.

0:52:53 > 0:52:58It's just a really good way of keeping records.

0:52:58 > 0:53:02And I've already confessed to my obsession for brownies.

0:53:02 > 0:53:06But there's another superquick tray bake that I like to make. Flapjacks.

0:53:06 > 0:53:09Just melt 175 grams of butter

0:53:09 > 0:53:12in a pan over low heat.

0:53:12 > 0:53:13Dip a brush in the butter

0:53:13 > 0:53:17and brush around the baking tin that's lined with baking parchment.

0:53:17 > 0:53:20Then add 175 grams of golden syrup

0:53:20 > 0:53:24and the same amount of muscovado sugar to the butter.

0:53:24 > 0:53:26And heat it through very gently.

0:53:28 > 0:53:31Once the sugar has dissolved, take the pan off the heat

0:53:31 > 0:53:35and stir in 350 grams of porridge oats,

0:53:35 > 0:53:38followed by the finely grated zest of half a lemon.

0:53:40 > 0:53:44Pack the mixture into the baking tin and really squash it down,

0:53:44 > 0:53:46making it nice and flat.

0:53:46 > 0:53:51Then bake it in the oven at 150 degrees for about 40 minutes

0:53:51 > 0:53:55and then once it's cooked, get it out to cool for 15 minutes.

0:53:55 > 0:53:57Then cut it into 12 squares.

0:54:02 > 0:54:05Flapjacks. That's it.

0:54:10 > 0:54:13Now, we're not cooking live in the studio today, instead we're showing

0:54:13 > 0:54:16you some highlights from the Saturday Kitchen recipe archives.

0:54:16 > 0:54:20And this isn't one of them. Still to come today on Best Bites...

0:54:20 > 0:54:22Three, two, one, go!

0:54:22 > 0:54:25Chris Evans took the plunge and had a go at the omelette challenge.

0:54:25 > 0:54:29But was it good enough to get onto the leaderboard? Find out later.

0:54:29 > 0:54:33And Tom Kerridge is on a mission to turn British pub grub

0:54:33 > 0:54:35into Michelin starred dining.

0:54:35 > 0:54:37This pork schnitzel with apple puree will show you why

0:54:37 > 0:54:41- he's worth getting excited about. - Absolutely brilliant!

0:54:41 > 0:54:44Comedian Paul Whitehouse faces food heaven or food hell.

0:54:44 > 0:54:47Will he get his monkfish pie that was waiting for his food heaven

0:54:47 > 0:54:49or will it be pan-fried plaice with cauliflower puree that

0:54:49 > 0:54:51was lurking for his food hell?

0:54:51 > 0:54:54You can see what happened at the end of today's show.

0:54:54 > 0:54:57Now, if you're planning to slam in the lamb this Sunday,

0:54:57 > 0:54:59then here's Galton Blackiston with the perfect recipe.

0:54:59 > 0:55:01And a bacon sandwich.

0:55:07 > 0:55:09Good to have you on, mate.

0:55:09 > 0:55:11Now, the only chef in Norfolk to hold a Michelin star.

0:55:11 > 0:55:15- Yeah, we have done for nine years now.- Nine years?!- Yeah.

0:55:15 > 0:55:17So very proud of it.

0:55:17 > 0:55:20I don't think you set off originally to gain Michelin stars,

0:55:20 > 0:55:23you just set off to cook the best you can possibly cook.

0:55:23 > 0:55:26You didn't set off at all to cook, because you didn't

0:55:26 > 0:55:29actually set off your career wanting to be a chef?

0:55:29 > 0:55:32No, you're absolutely right, James, I left school wanting to play cricket.

0:55:32 > 0:55:33And I wasn't good enough.

0:55:33 > 0:55:36So, it was a matter of well, what are you any good at?

0:55:36 > 0:55:39I'm not academic, so, you can cook a bit, so I did a market stall.

0:55:39 > 0:55:43- And that was it. And hence you're here.- Yes.- Right, lamb!

0:55:43 > 0:55:45Tell us about what you're cooking.

0:55:45 > 0:55:49This is a chump of lamb, and I'm going to roast it,

0:55:49 > 0:55:51take it off the bone and roast it.

0:55:51 > 0:55:54You could roast it on the bone if you want, but there's a lot

0:55:54 > 0:55:57of fat there, and I think you want it really medium rare, so if you take

0:55:57 > 0:56:00it off the bone, take the fat off, then you're going to get it perfect.

0:56:00 > 0:56:04- A lovely cut of meat.- You can get your butcher to do this for you.

0:56:04 > 0:56:06But it's quite easy to take it off the bone

0:56:06 > 0:56:08if you want to do it yourself.

0:56:08 > 0:56:10And I'm also going to serve with it

0:56:10 > 0:56:13a ratatouille. Which is that.

0:56:13 > 0:56:16- And I going to get you to do that! - That's my cue! Thank you!

0:56:16 > 0:56:21- I can't have you standing next to me and not doing anything!- Exactly!

0:56:21 > 0:56:25So, you're trimming off most of the fat, but not all of it?

0:56:25 > 0:56:28I'll trim off just about the lot of it, because I wouldn't waste it,

0:56:28 > 0:56:31God no, I'm a proprietor, and this is money, so...

0:56:31 > 0:56:34- So what would you do with the trimmings?- I'd use this for stock.

0:56:34 > 0:56:37And there's quite a lot of meat there,

0:56:37 > 0:56:40and what I have been doing is making this dish

0:56:40 > 0:56:42which harps back to years ago,

0:56:42 > 0:56:44from when I worked in the Lake District,

0:56:44 > 0:56:47it's a dish called Bobotie, and it's South African.

0:56:47 > 0:56:50And it's basically minced lamb.

0:56:50 > 0:56:54Now this is something we've seen the Hairy Bikers cook on their show.

0:56:54 > 0:56:57- You told me about this. - It's got like a custard on the top.

0:56:57 > 0:57:00Yes, savoury custard. It's absolutely delicious.

0:57:00 > 0:57:03- It doesn't look that.- Yes, but that's however you do it, James.

0:57:03 > 0:57:06I mean you and I would probably make it look a picture!

0:57:06 > 0:57:10Right, now, to seal this off,

0:57:10 > 0:57:13you need to get a pan nice and hot.

0:57:15 > 0:57:18I'm going to take this off there.

0:57:18 > 0:57:21Thank you. Pop that there.

0:57:21 > 0:57:23Get the pan nice and hot.

0:57:24 > 0:57:27And then, oil in first,

0:57:27 > 0:57:29I am using a bit of olive oil.

0:57:29 > 0:57:31You could use rapeseed oil.

0:57:31 > 0:57:33And butter. In that order.

0:57:33 > 0:57:36- Not the other order. - So, olive oil in first?

0:57:36 > 0:57:39Yes, always olive oil in first. Get the pan nice and high.

0:57:39 > 0:57:42This is where I went wrong on the omelette challenge.

0:57:42 > 0:57:44THEY LAUGH

0:57:44 > 0:57:47As soon as that butter goes, put these in.

0:57:47 > 0:57:50The good thing about these cuts of meat

0:57:50 > 0:57:53is that it's almost like just a perfect portion size, isn't it?

0:57:53 > 0:57:57I think so. At Morston, I'd probably get two out of that, but, no!

0:57:57 > 0:58:01If you had a restaurant in Yorkshire, they'd lynch you!

0:58:01 > 0:58:04- That's a canape where I come from!- Absolutely, yeah!

0:58:06 > 0:58:09But, no, it's one person, one person portion.

0:58:09 > 0:58:14- I think it's fantastic for barbecues. - Do you use this cut much, Tone?

0:58:14 > 0:58:17- In the restaurant?- Yeah, yeah, a chump of lamb. We use it a lot.

0:58:17 > 0:58:19Especially at lunch times.

0:58:19 > 0:58:23What I like about it is, it's a very, very tender cut of meat,

0:58:23 > 0:58:26but normally, with the tenderest cuts, like the fillet,

0:58:26 > 0:58:29they're lacking in flavour. Whereas this is bursting.

0:58:29 > 0:58:32It bursts with flavour, you're absolutely right, Tony.

0:58:32 > 0:58:37Now, once you have a good colour all over, I like to roast on a trivet.

0:58:37 > 0:58:41And not directly onto the bottom of the roasting tray. So like so.

0:58:41 > 0:58:44- And then...- Why?

0:58:44 > 0:58:48The theory being that the heat goes all around rather than

0:58:48 > 0:58:51directly on, if you know what I mean.

0:58:51 > 0:58:54So that's why. Again, a bit more seasoning.

0:58:54 > 0:58:59Like so. And into an oven, 200, 400, gas mark six.

0:58:59 > 0:59:03So this is kind of like a ratatouille with...

0:59:03 > 0:59:07- Is that for me to drink?- It was meant to be for the sauce! But no!

0:59:07 > 0:59:11You could, this ratatouille, traditionally, a lot of people

0:59:11 > 0:59:14make ratatouille, they just kind of wrong it all in a pan.

0:59:14 > 0:59:16It just ends up like a lump of mush, doesn't it?

0:59:16 > 0:59:22Years ago, I suppose, in my sort of vagueness, I would dice up

0:59:22 > 0:59:26all of the ingredients for ratatouille very finely...

0:59:26 > 0:59:28You guys all might associate with that.

0:59:28 > 0:59:31..and have it looking an absolute picture and tasting of mush,

0:59:31 > 0:59:32you're right.

0:59:32 > 0:59:35Now, I prefer the chunky thing,

0:59:35 > 0:59:37where you actually individually taste each vegetable

0:59:37 > 0:59:39and each component of that dish, and

0:59:39 > 0:59:41I think it's just so much better.

0:59:43 > 0:59:46What we're also going to do with this, and I like to roast it,

0:59:46 > 0:59:49because I think that intensifies the flavour as well,

0:59:49 > 0:59:51by roasting, rather than cooking it in a pan.

0:59:51 > 0:59:55Now, Morston Hall, you use a lot of local produce as well,

0:59:55 > 0:59:58but you've just got this new toy, haven't you?

0:59:58 > 1:00:02I'm in the process of this amazing smoking machine.

1:00:03 > 1:00:07It stands about the same size as me and it stands about that high.

1:00:07 > 1:00:10- Six-foot?- And the rest. Up like this.

1:00:10 > 1:00:14But I tell you what, the produce, when you get it right,

1:00:14 > 1:00:17you get it wrong it's awful, but if you get it right,

1:00:17 > 1:00:20it's really good, and the smoked mackerel...

1:00:20 > 1:00:22We get mackerel from 50 yards down the road from us,

1:00:22 > 1:00:26and it's almost a sin to smoke it, yes, but it's fantastic.

1:00:26 > 1:00:30I know you'd like it. I know you would.

1:00:30 > 1:00:33Have you got shares in this company?!

1:00:33 > 1:00:36No, it's not, it's a bloke down the road!

1:00:36 > 1:00:39Anyway, this is now going to go into the oven,

1:00:39 > 1:00:41as soon as you've done the red onion.

1:00:41 > 1:00:44You can see the colours of that look so summery and so fresh.

1:00:44 > 1:00:47- Thanks for that, I've chopped it all myself.- Well done.

1:00:47 > 1:00:51This is going in the oven. Again, about, I should say, 20, 25 minutes.

1:00:51 > 1:00:54Traditionally, ratatouille tomatoes. We've got them here.

1:00:54 > 1:00:56Going to cook them halfway through?

1:00:56 > 1:00:59Halfway through, otherwise, they go a bit mushy.

1:00:59 > 1:01:00So, halfway through the cooking,

1:01:00 > 1:01:04we add the tomatoes, add the basil, stir it through.

1:01:04 > 1:01:07But this works really well cold as well as hot.

1:01:07 > 1:01:09Right, we've got some in there, I believe.

1:01:09 > 1:01:13So, that piece of lamb, you don't want to overcook it, do you, really?

1:01:13 > 1:01:18Well, you know, if you overcook it, then it's not,

1:01:18 > 1:01:22you don't want to overcook it, no.

1:01:23 > 1:01:25There's the other one.

1:01:25 > 1:01:29So, literally, the tomatoes and basil get put in after 10,

1:01:29 > 1:01:31- 15 minutes, something like that? - Yes, absolutely.

1:01:31 > 1:01:35That will eat better to me, sort of lukewarm, almost cold, I find.

1:01:35 > 1:01:37Rather than piping hot.

1:01:37 > 1:01:39I'm actually a believer that food tastes better

1:01:39 > 1:01:42when it doesn't go oh, oh, oh.

1:01:42 > 1:01:45when it doesn't make you go like that, but, this is going to be good.

1:01:45 > 1:01:49The tomatoes are added to it and the basil is added to it.

1:01:49 > 1:01:52And it's a great thing to have. It's great on a barbecue.

1:01:52 > 1:01:55If you put it into tinfoil.

1:01:55 > 1:01:58And also, just lovely cold on the table, like you said. Just warm.

1:01:58 > 1:02:04- Yes, Parmesan.- You can tell, can't you? OK.- Like so. Just a little bit.

1:02:04 > 1:02:07The chump of lamb, let it rest, ideally. Cut it with the grain.

1:02:07 > 1:02:10This is cutting beautifully.

1:02:10 > 1:02:12And is there a bit of juice in the bottom there, James?

1:02:12 > 1:02:16- I've got a little bit left. - Well done.- Just a little bit.

1:02:16 > 1:02:19I have to say that this is cooked to perfection.

1:02:21 > 1:02:23I don't know what's gone wrong, James!

1:02:23 > 1:02:25We'll soon find out when you cook the omelette!

1:02:25 > 1:02:28Will you stop going on about that on that!

1:02:28 > 1:02:32- There's a pan there for a few juices.- Thank you.

1:02:32 > 1:02:34That just looks spectacular.

1:02:34 > 1:02:36It's summertime on a plate.

1:02:36 > 1:02:40It's simple cooking, which is what I like at home.

1:02:40 > 1:02:42So, just remind us what that is again?

1:02:42 > 1:02:46- It's roast chump of lamb with a rustic ratatouille.- Perfection.

1:02:46 > 1:02:47Look at that.

1:02:52 > 1:02:55Well, go on then. You were nicking that.

1:02:55 > 1:02:57I was going to nick that as well!

1:02:57 > 1:03:01- Unfortunately, you've got to try this one as well!- Oh, no!

1:03:01 > 1:03:08- It looks delicious!- The lamb is superb! Such a big chunk of meat.

1:03:08 > 1:03:15- You know.- Try a bit of the red pepper.- It's good lamb.- Mmm.- Nice?

1:03:15 > 1:03:19- Delicious.- And also, that ratatouille,

1:03:19 > 1:03:21- I mean Tony cooked fish earlier... - Yes, that would work.

1:03:21 > 1:03:25..John Dory, ratatouille that way, it must work with most things.

1:03:25 > 1:03:29Yes, I'm interested in things, especially at home, where

1:03:29 > 1:03:32families can, you know, it's not too cheffy, if you know what I mean.

1:03:32 > 1:03:34Yeah, you're not standing over it. Once you got the vegetables chopped,

1:03:34 > 1:03:38it was in the oven, 25 minutes. It's real, isn't it?

1:03:38 > 1:03:41It's not too salty either, because when I cook lamb,

1:03:41 > 1:03:43I often put salt on, I mean, I kind oil it and salt it,

1:03:43 > 1:03:46and put it in for a long time, and kind of roast it for ages.

1:03:46 > 1:03:51- But you don't really need it, do you?- That is perfection. Lovely.

1:03:56 > 1:03:59Now, presenter Chris Evans has cooked on the show

1:03:59 > 1:04:01a fair few times with varying levels of success.

1:04:01 > 1:04:03But he's only done the omelette challenge once,

1:04:03 > 1:04:05let's find out if he made it onto the leaderboard.

1:04:10 > 1:04:14- How many of these have you made this week?- 24, 25!- Really?

1:04:14 > 1:04:15Three, two, one, go!

1:04:25 > 1:04:28- HE LAUGHS - Grown men, innit? Over three eggs!

1:04:37 > 1:04:39GONG RINGS

1:04:44 > 1:04:47GONG RINGS

1:04:47 > 1:04:52- Well!- Well done, Rick. It's better than 37 seconds, or whenever!

1:04:53 > 1:04:57- Rick, I'm just going to do that. - Thank you very much, James.

1:04:57 > 1:04:59It's all right, chef, no problem.

1:05:01 > 1:05:04It's nicely baveuse in the middle.

1:05:06 > 1:05:08This one, it's hardly a three egg omelette, is it, really?

1:05:08 > 1:05:11- Well, there were three eggs there! - Yeah, quail eggs!

1:05:15 > 1:05:17- Rick Stein.- What?

1:05:22 > 1:05:25You were quicker.

1:05:25 > 1:05:28- Take that with you.- Yes!

1:05:28 > 1:05:34- You did it in 30.44 seconds, so you jump right there.- Yes!

1:05:34 > 1:05:37APPLAUSE

1:05:40 > 1:05:44- Chris Evans.- This is going over your shoulder, isn't it?!

1:05:44 > 1:05:46I'm so disqualified!

1:05:47 > 1:05:51You did it...you wanted to beat Tom Kerridge, you didn't.

1:05:51 > 1:05:53- You were quicker!- No! - No, you weren't!

1:05:53 > 1:05:58You're 22.80, and no way that's going on the board!

1:06:03 > 1:06:05If you don't fancy an omelette for breakfast,

1:06:05 > 1:06:07after watching that, then I wouldn't blame you.

1:06:07 > 1:06:09But perhaps a fried egg is more your thing.

1:06:09 > 1:06:11Now here's the brilliant chef, Tom Kerridge,

1:06:11 > 1:06:14with one on top of a pork schnitzel.

1:06:18 > 1:06:21First, congratulations on The Great British Menu.

1:06:21 > 1:06:24- And congratulations on your Michelin star.- Thank you.

1:06:24 > 1:06:25What are we cooking?

1:06:25 > 1:06:28OK, we're doing a pork schnitzel with some pickled apples

1:06:28 > 1:06:30and a fried duck egg.

1:06:30 > 1:06:32Fried duck egg!

1:06:32 > 1:06:34You start there, you want me to start with the apples.

1:06:34 > 1:06:36Get the apples first.

1:06:36 > 1:06:40Now, tell us about this dish, this is the pork, well,

1:06:40 > 1:06:42people call it loin, don't they?

1:06:42 > 1:06:46Pork tender loin. It's the fillet. So it's nice.

1:06:46 > 1:06:51It's easy, quick to cook. Full of flavour. It's quite low in fat.

1:06:51 > 1:06:54But yeah, it's a lovely piece of pork, and it's easy to do.

1:06:54 > 1:06:57It's an easy dish to do for a Saturday morning.

1:06:57 > 1:07:01But you've got to cook it quickly, haven't you, really?

1:07:01 > 1:07:03Because it's got no fat in it.

1:07:03 > 1:07:05Yes, because it's a low-fat content, it will dry out.

1:07:07 > 1:07:11- Now you just take the whole fillets, cut it in half.- Yeah.

1:07:11 > 1:07:15And I bashed it within an inch of its life with a rolling pin.

1:07:15 > 1:07:21And then I am going to get flour and some eggs

1:07:21 > 1:07:23and we're going to panne it.

1:07:23 > 1:07:25Cover it in breadcrumbs ready for frying.

1:07:25 > 1:07:30So the flour, eggs and breadcrumbs. Now tell us about your restaurant

1:07:30 > 1:07:34in Marlow, because it is genuinely a pub and still is a pub.

1:07:34 > 1:07:36It is a pub, you can come in for a pint.

1:07:36 > 1:07:38The problem is, it's only very, very small,

1:07:38 > 1:07:41so if most people are in there actually eating,

1:07:41 > 1:07:44there isn't very many tables to sit down and have a beer.

1:07:44 > 1:07:46But, you know, it does work very well.

1:07:46 > 1:07:49I try to keep it so that you can come through the door

1:07:49 > 1:07:52and there's real ales on, so people know what it is.

1:07:52 > 1:07:57If you want to come in and spend £300 on a bottle of wine, you're

1:07:57 > 1:08:00very welcome to do so, but at the same point, if you want to come in

1:08:00 > 1:08:04and drink a pint of beer and have steak and chips, that's also great.

1:08:04 > 1:08:08- Are you a fan of the English pub? - Oh, yes! Very much so!

1:08:08 > 1:08:11Standing up, drinking a warm, flat beer, I love it!

1:08:11 > 1:08:15But you're still trying to keep it, although you got the Michelin

1:08:15 > 1:08:20star food, it's still, authentic pub experience, would you say as well?

1:08:20 > 1:08:23Well, we try to just be as best as we can be.

1:08:23 > 1:08:26I want it to be, you know, I'm quite a simple kind of guy.

1:08:26 > 1:08:29When I opened the restaurant, I've worked in Michelin star

1:08:29 > 1:08:31restaurants all my life and I just thought,

1:08:31 > 1:08:34I wanted to be in an environment that I would like to go to on my

1:08:34 > 1:08:37day off, which is exactly what myself and my wife aimed for when we opened.

1:08:37 > 1:08:41Still, my day off, if I ever get one, I'm normally there.

1:08:41 > 1:08:45But you started off with just you and, well, a couple of cooks,

1:08:45 > 1:08:48and now you've got 13 chefs and stuff like that.

1:08:48 > 1:08:51That was it, there was me, it started off me and two others, and we're now

1:08:51 > 1:08:56into a full brigade of about, well it's 10 in the kitchen, plus another

1:08:56 > 1:09:01three kitchen porters, so yeah... We're going to get the duck egg on.

1:09:01 > 1:09:02Get the duck egg on.

1:09:02 > 1:09:06Cook it nice and slowly, we're going to cook the duck egg.

1:09:06 > 1:09:10- So it doesn't fry to quickly. - I've turned it up a little bit.

1:09:10 > 1:09:12- You might want to turn it down. - I'll turn that down.

1:09:12 > 1:09:17- Not a fan of the crispy egg? - No, I like eggs nice and soft.

1:09:17 > 1:09:22- I want the yolk to be...the yolk kind of acts as the sauce.- Right.

1:09:22 > 1:09:26- I like soft yolks. I like the crispy bits on the outside.- Yeah.

1:09:27 > 1:09:30OK, so, to serve with that we're doing some celery as well.

1:09:30 > 1:09:33- You want the pickling liquor on? - I do want the pickling liquor.

1:09:33 > 1:09:38So tell us about this pickling liquor. Because I've got...

1:09:38 > 1:09:40Ready to go. OK, it's equal parts.

1:09:40 > 1:09:45White wine vinegar, some caster sugar, and basically, we're getting

1:09:45 > 1:09:51the sugar to dissolve and we're going to put in there, some star anise.

1:09:51 > 1:09:54- Want some butter in that pan? - Yes, please. In with the apple.

1:09:55 > 1:09:59Some star anise, some peppercorns, we're going to bring that up to

1:09:59 > 1:10:02the boil so it dissolves, just to get a bit of flavour going into that.

1:10:04 > 1:10:08- Puree is on. Pork is on.- Now that tenderloin will cook quite quickly.

1:10:08 > 1:10:11It'll cook quite quickly, so keep an eye on it.

1:10:11 > 1:10:13Don't want to burn it, because that would be

1:10:13 > 1:10:16a disaster for a Michelin star chef to appear on here and burn things.

1:10:16 > 1:10:24- Wouldn't be the first time! Why you looking at me?!- There you go.

1:10:24 > 1:10:26- Right, celery!- Celery.

1:10:26 > 1:10:29I love celery, it's one of those beautiful, English vegetables.

1:10:29 > 1:10:32People don't use it enough. And often when you see it,

1:10:32 > 1:10:35it's normally at weddings with cream cheese on it.

1:10:35 > 1:10:40- Rows and rows of that and vol au vents.- It's beautiful.

1:10:40 > 1:10:42I've got it on the menu at the minute actually with lovage,

1:10:42 > 1:10:45another wonderful English herb that's not used enough.

1:10:45 > 1:10:47- Celery and lovage together. - It's quite strong though, lovage.

1:10:47 > 1:10:49Oh, very strong. Very strong.

1:10:49 > 1:10:54- Lovage? What on earth is lovage? - It's part of the celery family.

1:10:54 > 1:10:58- It looks like that, but dark green. It's a herb.- Delicious.

1:10:58 > 1:11:03- Very, very strong.- Have you ever heard of soup celery?- Soup celery?

1:11:03 > 1:11:05They have it in Ireland, Northern Ireland.

1:11:05 > 1:11:06Rankin uses it all the time.

1:11:06 > 1:11:10And it's that really strong celery, but it looks like flat leaf parsley.

1:11:10 > 1:11:12- A bit like lovage.- There you go.

1:11:12 > 1:11:17- Everyday is a schoolday, I love that!- Do you want this turning over?

1:11:17 > 1:11:23Butter. Yeah, turn that over. So, a bit of butter.

1:11:23 > 1:11:28- I'll flash that in the oven.- Thank you very much.- Flash that in there.

1:11:28 > 1:11:32OK, a bit of butter. A bit of salt, bit of water.

1:11:32 > 1:11:35Just bring that up to the boil, that's to cook the celery.

1:11:35 > 1:11:36Celery is going to go in.

1:11:38 > 1:11:41We're just going to take it so it's still crunchy,

1:11:41 > 1:11:43so it's still got a nice crunch on it.

1:11:43 > 1:11:46- What have you done with the pickle? - OK, the sugar has come up

1:11:46 > 1:11:48to the boil, it's dissolved. The apples are going in.

1:11:48 > 1:11:50We're not going to cook the apples, we leave them

1:11:50 > 1:11:53to infuse in the lovely flavour,

1:11:53 > 1:11:55so we take it off the heat.

1:11:55 > 1:11:57Put it somewhere safe and don't burn myself.

1:11:57 > 1:12:00You've got Bramleys in the puree and what have we got here? Coxes?

1:12:00 > 1:12:03Coxes. English Coxes apples. Two different sorts of apples.

1:12:03 > 1:12:06Big fan of English apple. They're fantastic.

1:12:06 > 1:12:07One of the best fruits that we do.

1:12:07 > 1:12:10Now, tell us about The Great British Menu, because we saw you on that.

1:12:10 > 1:12:12You won the main course.

1:12:12 > 1:12:15Was that a good idea at the time, to win that one?

1:12:15 > 1:12:17Because it looked like a bit of a nightmare.

1:12:17 > 1:12:20Well, you'd have thought, I've won it two years in a row,

1:12:20 > 1:12:23main course, so you'd have thought I'd have learned my lesson,

1:12:23 > 1:12:26but it ended up being a huge amount of work, but it's great.

1:12:26 > 1:12:28I thoroughly... It's an amazing programme.

1:12:28 > 1:12:30It's an amazing show to be involved in.

1:12:30 > 1:12:32And it's such a fantastic achievement.

1:12:32 > 1:12:35If you finally get to that banquet, it's brilliant, yeah.

1:12:35 > 1:12:37So main course twice, very happy.

1:12:37 > 1:12:40- And that was of course, the pig that we saw you prepare.- Yes.

1:12:40 > 1:12:4250 big pigs arrived.

1:12:42 > 1:12:46I did a version of roast hog, so it was, there was all sorts of bits.

1:12:46 > 1:12:50I try to use all of the animal, so I used head, brain, tongue,

1:12:50 > 1:12:52liver, shoulder, trotters.

1:12:52 > 1:12:55The belly. Everything.

1:12:55 > 1:12:58Didn't use any expensive cuts, just utilise the lot of it,

1:12:58 > 1:13:01the problem with expensive cuts, it takes a lot of work.

1:13:01 > 1:13:03I'm going to puree this. Don't forget,

1:13:03 > 1:13:07all of today's recipes including this from Tom is on our website.

1:13:07 > 1:13:10Go to bbc.co.uk/saturdaykitchen,

1:13:10 > 1:13:13you can find dishes from our previous shows at bbc.co.uk/recipes.

1:13:13 > 1:13:17That's probably got that recipe you did on the Great British Menu.

1:13:17 > 1:13:19- Yeah.- So you need to put plenty paper in the printer

1:13:19 > 1:13:21because it's probably about eight pages long!

1:13:21 > 1:13:25- It really is very long! - So, we just pop that in there.

1:13:25 > 1:13:28Now, any plans to open another restaurant?

1:13:28 > 1:13:32- Or have you just got the one?- No, I am very happy just with the one.

1:13:32 > 1:13:36- One restaurant. You just opened one? - Yeah.- You know how hard it is.

1:13:36 > 1:13:40- It's enough.- Yeah, one is enough.

1:13:41 > 1:13:43OK. Eggs almost there.

1:13:43 > 1:13:46You just pop the apple in there, what, for a couple of minutes?

1:13:46 > 1:13:49Apple has been in their for a couple of minutes just to

1:13:49 > 1:13:50take on a bit of the vinegar.

1:13:50 > 1:13:53Leave it in there, for one day, two days, 10 minutes,

1:13:53 > 1:13:54it depends how much you want it.

1:13:54 > 1:13:57- This is just very quickly for this one.- Some lemon juice in there?

1:13:57 > 1:13:59- Just a touch?- A little bit.

1:13:59 > 1:14:02That'd be lovely. It'll help keep it, stop it oxidising as well.

1:14:02 > 1:14:04There we go.

1:14:04 > 1:14:07And I'll go and get your pork out, which is probably about there.

1:14:07 > 1:14:09- That's ready.- Thank you very much.

1:14:13 > 1:14:17- Now, you've used Panko crumbs for this.- Panko breadcrumbs, yes.

1:14:17 > 1:14:19Japanesey sort breadcrumbs.

1:14:20 > 1:14:24Very crispy. I'll just finish this off.

1:14:24 > 1:14:26Drain that onto a bit of paper, chef.

1:14:26 > 1:14:28Which of course, needs a bit more butter.

1:14:28 > 1:14:32- And a squeeze of lemon juice as well. - Bit of lemon juice. Bit of that.

1:14:34 > 1:14:37- There we go. - And we get this over the top.

1:14:39 > 1:14:41- Proper bit of French cooking that. - Yeah, over the top.

1:14:45 > 1:14:48Nice and coloured like that.

1:14:48 > 1:14:51- Then you want this draining off? - Yes, please.

1:14:51 > 1:14:53Just release the egg from the pan.

1:14:54 > 1:14:56There you go.

1:15:03 > 1:15:09- Oh.- She's stuck! No, we're not, we're all right.- We're fine.

1:15:10 > 1:15:18- Sigh of relief there! - There was a big sigh. OK. Pork.

1:15:18 > 1:15:21Onto the plate with the apple. Just left everything on! Mayhem!

1:15:21 > 1:15:24- Don't worry. That's what I'm here for.- OK.

1:15:24 > 1:15:25Pickled apples go on the top.

1:15:25 > 1:15:29They're to cut the richness of the dish.

1:15:29 > 1:15:32A little bit of celery, gives it that kind of vegetabley,

1:15:32 > 1:15:36saladey element, keep it light. And then a few of the celery leaves.

1:15:39 > 1:15:42- There we go. - Remind us what this is again.

1:15:42 > 1:15:46That's my pork schnitzel with pickled apples and a fried duck egg.

1:15:46 > 1:15:49How fabulous does that look?

1:15:55 > 1:15:57Absolutely brilliant. There you go.

1:15:57 > 1:16:00You get to try this again! More food!

1:16:00 > 1:16:02This is going to be the death of me!

1:16:02 > 1:16:04I'm really glad you put the celery on top,

1:16:04 > 1:16:06because it kind of negates the pork part of it.

1:16:06 > 1:16:09A little bit of the old, yeah...

1:16:09 > 1:16:11Tell me what you think of that.

1:16:11 > 1:16:13Like you said, you could do the fried egg that you wanted,

1:16:13 > 1:16:15you could even do a deep fried egg.

1:16:15 > 1:16:18- But I love your flavours in this, Tom.- Pop the yolk.

1:16:18 > 1:16:21- All the...- Pop the yolk?- Yeah.

1:16:21 > 1:16:25- And that acts as a sauce.- OK. - Looks good to me. Looks good to me.

1:16:25 > 1:16:28Especially with the apple puree you got in there as well.

1:16:28 > 1:16:30It's good to use two different types of apples.

1:16:30 > 1:16:32Two different types of apples, and two different types of flavour.

1:16:32 > 1:16:34A pickley and a sharp one and a sweet one.

1:16:34 > 1:16:37That pickling liquor, you had a bit of star anise and peppercorn.

1:16:37 > 1:16:40Star anise and peppercorns, brought it up to the boil. Simple as that.

1:16:40 > 1:16:44- Wow, delicious. Sweet and savoury at the same time. Well done.- Thank you.

1:16:49 > 1:16:52That was Hollywood actress Julia Stiles getting to grips with

1:16:52 > 1:16:54some good old hearty British grub in that clip.

1:16:54 > 1:16:57Now, comedian Paul Whitehouse was in no mood for jokes

1:16:57 > 1:16:59when he faced his food heaven or food hell.

1:16:59 > 1:17:03It was monkfish pie for food heaven or pan-fried plaice for food hell.

1:17:03 > 1:17:06Let's see what he got. This is my heaven. Chocolate eclairs.

1:17:06 > 1:17:08You can't beat them.

1:17:13 > 1:17:16Right, it's that time to find out whether Paul will be facing

1:17:16 > 1:17:18food heaven or food hell, everybody's made their minds up!

1:17:18 > 1:17:21Just to remind you, food heaven will be these beautiful scallops,

1:17:21 > 1:17:23probably Scottish, probably from the west coast of Scotland.

1:17:23 > 1:17:26- Definitely.- Is that what they look like! I'm not eating that!

1:17:26 > 1:17:29So, they can be transformed into a nice little pie with monkfish

1:17:29 > 1:17:31and another one of your favourite ingredients.

1:17:31 > 1:17:34We've got this, I think it's lovely fish, plaice.

1:17:34 > 1:17:36As I say, maybe I've just been let down.

1:17:36 > 1:17:39- I like the look of it, it's beautiful.- Cauliflower puree.

1:17:39 > 1:17:42- I wouldn't want to eat it! - Lots of cauliflower puree there!

1:17:42 > 1:17:46What do you think this on the side is? It was 2-1 at home?

1:17:46 > 1:17:50I think most people are going to go with the with the heaven, I think.

1:17:50 > 1:17:52Everybody here did. So that's what you're having.

1:17:52 > 1:17:54Only one of our callers that decided to go for hell.

1:17:54 > 1:17:56But lose that out of the way.

1:17:56 > 1:17:58Next, right, so I'm going to do our scallops,

1:17:58 > 1:18:00so if you can prepare me the scallops, please.

1:18:00 > 1:18:04- Do you want me to do anything? Washing-up?- No.- Just look pretty!

1:18:04 > 1:18:06Stay and look pretty!

1:18:06 > 1:18:08Shallot, we're going to chop that up for our sauce.

1:18:08 > 1:18:12I'm going to get on and do the puff pastry. This is rough puff pastry.

1:18:12 > 1:18:14Plain flour. Some salt.

1:18:14 > 1:18:19Good pinch of salt and then you grab some butter. Look at this.

1:18:19 > 1:18:23- Look at this.- Reach-for-the-butter Martin, isn't it?!- Lots of butter!

1:18:23 > 1:18:27- Oh! Back onto the treadmill! - A little bit of butter.

1:18:27 > 1:18:31I'm doing something for the British Heart Foundation next week!

1:18:31 > 1:18:34A little bit of that. Add some water. Which is good for you.

1:18:34 > 1:18:36- Yeah, water is good for you! - So mix that.

1:18:36 > 1:18:39You're learning, mate, water is good!

1:18:39 > 1:18:43- Mix that. - If you just left the gym, go back!

1:18:43 > 1:18:45This is rough puff pastry.

1:18:45 > 1:18:47The reason why this is rough puff is because the butter is diced.

1:18:47 > 1:18:50It's cold as well.

1:18:50 > 1:18:52Because normally, when you make normal puff pastry,

1:18:52 > 1:18:55it's basically a whole block that you roll out and laminate as one

1:18:55 > 1:18:57into your pastry. So you're making your pastry separate

1:18:57 > 1:18:59and then fold that into your dough in stages.

1:18:59 > 1:19:01But this is rough puff pastry.

1:19:01 > 1:19:04And what it does is bring it all together like that.

1:19:04 > 1:19:07And it's very simple to make. So you just remould it altogether.

1:19:07 > 1:19:09- Like that.- Look at all the bling!

1:19:09 > 1:19:12- All the bling?!- Yeah, look!- Right.

1:19:12 > 1:19:17And then what we do is, we take our pastry and then roll it.

1:19:17 > 1:19:20The rolling is the crucial thing when making puff pastry.

1:19:20 > 1:19:25That's the way that you get the butter that's in there in layers.

1:19:25 > 1:19:28So we grab a little bit of flour.

1:19:28 > 1:19:31- We roll this.- I feel a bit redundant here!- Don't worry!

1:19:31 > 1:19:34- You're going to eat it in a sec! - POSH ACCENT: Cook for me!

1:19:34 > 1:19:38Have you got a chef character on your DVD or not?

1:19:38 > 1:19:40Simon Day does a brilliant,

1:19:40 > 1:19:44and it's actually on some unreleased material that goes out on the DVD,

1:19:44 > 1:19:46a butcher who doesn't quite understand

1:19:46 > 1:19:48the cuts that he's asked for.

1:19:48 > 1:19:53Right, I've got a lovely bit of lamb here, sir! It's pork! What's this?!

1:19:53 > 1:20:00It's hotch beef, sir! Scotch beef! Scotch beef! He's fantastic.

1:20:00 > 1:20:04But yes, it didn't see the light of day in the series,

1:20:04 > 1:20:07but I think it's on the extras on the DVD.

1:20:07 > 1:20:08He's a great character.

1:20:08 > 1:20:11We're just going to take the scallops, season those up.

1:20:11 > 1:20:15Salt and pepper. This is our sauce. Shallots and a bit of leeks.

1:20:15 > 1:20:17So, flour over the top of here.

1:20:17 > 1:20:20It's important that before you fold it, I've already folded this once.

1:20:20 > 1:20:22- Does he know what he's doing?! - I think so.

1:20:22 > 1:20:24He's been doing it a while!

1:20:24 > 1:20:27- You can see the butter starting to disappear.- Right.

1:20:27 > 1:20:29Then we fold that over. Pull that over.

1:20:29 > 1:20:31You need to brush this flour off. Fold that over.

1:20:31 > 1:20:35And you keep doing that three times. OK?

1:20:35 > 1:20:40Take the whole lot of the pastry, three times. Pop it in the fridge.

1:20:40 > 1:20:43- You can stir if you want. - Yes, I will stir.

1:20:43 > 1:20:46Three times for that in there. We've got one in here.

1:20:46 > 1:20:51You fold it one more time. How are we doing?

1:20:51 > 1:20:53Good? We've got the sauce over there.

1:20:53 > 1:20:58- We put a bit of white wine in there. - Butter?!- That's on its way, mate!

1:20:58 > 1:21:01You're learning! You're learning!

1:21:03 > 1:21:07You see this stuff here, that plastic stuff? Cardboard stuff?

1:21:07 > 1:21:09That's what was around my fire when I was a kid at home. That.

1:21:09 > 1:21:13Exactly that. So it reminds me of my childhood!

1:21:15 > 1:21:17Right, so you've got that. This is the final one.

1:21:17 > 1:21:20Then we fold that over one last time, so folded like a book.

1:21:20 > 1:21:22Dust off the flour, folded over again.

1:21:22 > 1:21:25And that's the final time, and that's now ready to use.

1:21:25 > 1:21:28We can fold this over. And we're ready. So, in our sauce now.

1:21:29 > 1:21:31- Cream.- But of course.

1:21:34 > 1:21:38- Cream, touch more wine. - Yeah, why not.- Butter.

1:21:38 > 1:21:42- Can you do me an egg yolk as well, please?- Yes, I can.

1:21:42 > 1:21:46- We throw in the peas.- Oh, lovely. - Reduce that down.

1:21:46 > 1:21:49You're starting to get the idea of the sauce. Can you season that, Tom?

1:21:49 > 1:21:53- No problem.- Come on, Tom, season away!- Sorry about that, chef Paul!

1:21:56 > 1:21:59Now, if you look at that, all of the butter has disappeared, you see?

1:21:59 > 1:22:03The secret of puff pastry is, the layers are butter and flour,

1:22:03 > 1:22:06as the butter melts when it gets hot, it creates steam,

1:22:06 > 1:22:09because it's trapped in between the layers of pastry.

1:22:09 > 1:22:12Creates it to rise. That's how you make puff pastry.

1:22:12 > 1:22:17He's PEAD all over this! Oh, the old ones are the best, aren't they?!

1:22:17 > 1:22:20THEY LAUGH Or are they?!

1:22:20 > 1:22:24- Right, scallops, can you give the scallop shells a quick wash?- Yeah.

1:22:24 > 1:22:29- Cos we're actually going to make the pie in the scallop shells.- Ah!

1:22:29 > 1:22:31Aha! Nice touch!

1:22:35 > 1:22:39- Special.- Special. You've got a nice bit of puff pastry there.

1:22:39 > 1:22:42That's great. If I'd done that, it would all have broken up! You know!

1:22:42 > 1:22:44It'd be all right.

1:22:44 > 1:22:47You've glued it together with butter, haven't you?!

1:22:49 > 1:22:51Shall I pop these in the shells?

1:22:51 > 1:22:55Yeah, I'll bring these over so you can see. Do it on those.

1:22:55 > 1:22:57Go on, do it over there.

1:22:57 > 1:22:59Can I do anything?

1:22:59 > 1:23:03- You can season that, if you can.- Season it?- Yeah.

1:23:03 > 1:23:06It's seasoning there.

1:23:06 > 1:23:08Bit more seasoning. Oh!

1:23:08 > 1:23:11I've set meself on fire!

1:23:11 > 1:23:17Health and safety round here! Nightmare, isn't it?!

1:23:17 > 1:23:20Oh, no, what's happened here, look! What's happened here?

1:23:20 > 1:23:23- The stove's gone off.- Why? - You switched it off.

1:23:25 > 1:23:30- Shall I go and sit down?! - Yeah, just go.

1:23:30 > 1:23:32Can you fill that up?

1:23:32 > 1:23:35Next, puff pastry. Like this.

1:23:37 > 1:23:42Now, what you do, before you put this on, use a table knife,

1:23:42 > 1:23:46back of a table knife, do this.

1:23:47 > 1:23:54- Cloth's on fire! Cloth's on fire! - I told you!- Right, there you go.

1:23:56 > 1:23:59Harry Enfield wouldn't work in these conditions.

1:23:59 > 1:24:05- He'd have been out a long time ago! "Send it to me!"- Right.

1:24:05 > 1:24:11- Now it doesn't look anything now, however...- You're like Rolf Harris!

1:24:11 > 1:24:17Wait-and-see! It's all about the tinsel! Look at that!

1:24:17 > 1:24:22A bit of chervil on it as well. There you go. And we grab our pies.

1:24:22 > 1:24:23Put that on there.

1:24:23 > 1:24:27And when we put these down, it sticks,

1:24:27 > 1:24:29because there's a bit of egg wash on the shells.

1:24:29 > 1:24:33Put a bit of salt on there. That'd be great.

1:24:33 > 1:24:35Egg wash these carefully.

1:24:35 > 1:24:39Then you put them on the little pie dishes like that.

1:24:39 > 1:24:42- Great for a dinner party, this. - Beautiful.- There you go.

1:24:42 > 1:24:43Hello, doctor, yeah.

1:24:43 > 1:24:46He's making me eat loads of butter and salt.

1:24:46 > 1:24:50Could you have an ambulance waiting for me in half an hour, please.

1:24:50 > 1:24:52- Haven't even started yet!- Thank you!

1:24:54 > 1:24:57There. And then you pop this in the fridge now.

1:24:57 > 1:25:00Cook these as and when you want.

1:25:00 > 1:25:03Pop this in the fridge for a dinner party and pop them in the oven.

1:25:03 > 1:25:06400 degrees, about 200 degrees centigrade, 400 degrees Fahrenheit,

1:25:06 > 1:25:08gas mark six or seven.

1:25:08 > 1:25:13- You end up with these pies. - Wow, look at that.

1:25:13 > 1:25:17As soon as it comes out of the oven, grab some butter! Only joking!

1:25:17 > 1:25:22- Only joking!- If I had some friends, I might do this! Know and I mean?!

1:25:22 > 1:25:26Last minute. Bit of egg wash over the top.

1:25:26 > 1:25:28- As soon as it comes out of the oven. - That's beautiful.

1:25:28 > 1:25:30- Where's my spinach?- Here. - Thank you.

1:25:31 > 1:25:35Can you give me a spoon? Thank you very much.

1:25:35 > 1:25:37Now, you could just pile this on there.

1:25:37 > 1:25:40Because I have to work with all of these fancy chefs, you see,

1:25:40 > 1:25:43you could just pile it on like what I would do.

1:25:43 > 1:25:45- Yeah, Yorkshire!- Yeah.- Yeah.

1:25:45 > 1:25:47YORKSHIRE ACCENT: Pile it on Yorkshire!

1:25:47 > 1:25:51- We wouldn't eat green stuff for a start!- He's got it in them.

1:25:51 > 1:25:55- Look at that. Lovely. - This is one for Tom's kitchen.

1:25:55 > 1:25:58The difference is about 28 quid, the way that I would do it.

1:25:58 > 1:25:59THEY LAUGH

1:25:59 > 1:26:04- Isn't it, Tom?- That's not fair!- It's true though!- Yeah, pretty much!

1:26:04 > 1:26:08- It might not be fair, but it's flipping well true!- Exactly!

1:26:11 > 1:26:14Now you mention Rolf Harris, I'm just concentrating.

1:26:14 > 1:26:17A good impression. A bit of an artist.

1:26:17 > 1:26:19- You didn't do this in rehearsal. - No, I didn't do it in rehearsal!

1:26:19 > 1:26:23- Finished with that?- You mean he actually rehearses this?!- Oh!

1:26:23 > 1:26:25What can I say?! Tom!

1:26:25 > 1:26:30- He didn't do this in rehearsal! - He's going to get a powder out.

1:26:30 > 1:26:32Get the protractor out!

1:26:32 > 1:26:36- Which one do you want?- I think I'll go for this one.- Would you?!

1:26:36 > 1:26:42- Ooh, no!- That's the one to go for! Really!- Whatever she says!

1:26:42 > 1:26:44THEY LAUGH

1:26:44 > 1:26:48I'm not afraid of women! Do whatever she says!

1:26:51 > 1:26:56- Look at that!- This is so beautiful. - A home-made pie!- Fantastic.

1:26:56 > 1:26:59There you go.

1:26:59 > 1:27:04- Beautiful.- Dive into that. Tell us what you think.- OK.- Food heaven.

1:27:04 > 1:27:08- I'll bring this one over here. - Absolutely, that is fantastic.

1:27:08 > 1:27:12Seems a shame to do that. If you can kind of see what I was trying to do!

1:27:13 > 1:27:16Kind of a... HE SINGS LIKE ROLF HARRIS

1:27:16 > 1:27:20- Bit of a Rolf for you there. - Bring over the glasses, girls,

1:27:20 > 1:27:22because we need some wine to go with this.

1:27:22 > 1:27:25The final one that we've chosen is a white.

1:27:25 > 1:27:27Mmmm.

1:27:27 > 1:27:32It's a Southbank Estate, Pinot Grigio, you get some forks there.

1:27:32 > 1:27:35- Dive into that. So, is it food heaven?- It really is.

1:27:35 > 1:27:40- Happy with that?- Absolutely. Fantastic.- Pastry is awesome.

1:27:40 > 1:27:43- It's beautiful.- And there's your wine. It's so much easier,

1:27:43 > 1:27:46tastes so much better, if you make your own puff pastry.

1:27:46 > 1:27:49A little bit of work, but you can freeze that as well.

1:27:49 > 1:27:51- The pastry is amazing. - This is great.

1:27:56 > 1:27:59Well, that's all we've got time for today on Best Bites.

1:27:59 > 1:28:01We'll be back at the same time next week with more classic

1:28:01 > 1:28:03recipes for you to enjoy.

1:28:03 > 1:28:06All of the studio recipes are on our website -

1:28:06 > 1:28:08bbc.co.uk/recipes.

1:28:08 > 1:28:11You'll find every dish we've ever cooked on Saturday Kitchen

1:28:11 > 1:28:13on there too, so make sure you have a go at them all.

1:28:13 > 1:28:17There's even bacon sandwiches and eclairs on there as well.

1:28:17 > 1:28:20But don't forget to join me live next Saturday morning at 10.00am,

1:28:20 > 1:28:24as always, over on BBC One. In the meantime, have a great day

1:28:24 > 1:28:27and enjoy the rest of your weekend. Bye for now.

1:28:27 > 1:28:28Subtitles by Red Bee Media Ltd