Episode 26 Saturday Kitchen Best Bites

Good morning, there's an array of tasty morsels coming your way on today's Best Bites.

Welcome to the show.

We've rummaged through the Saturday Kitchen recipe book

to pull out some mouth-watering dishes for you to enjoy.

So, today's treats include...

a mighty batch of scones with strawberry jam for actor Larry Lamb.

Mmm! Mm-mm-mm-mm!

And Theo Randall makes some of the best Italian food outside Italy.

Pop that down, up one more layer.

This luxurious lasagne

would make the perfect family feast this Sunday.

There is my veal lasagne.

I only wear my chefs whites on the show

when I'm cooking for culinary royalty.

Alain Roux is certainly one of the best chefs in the world

and his scallop mousse is fit for a king.

We've got fresh herbs -

you can see the nice parsley and tarragon, and asparagus.

And comedian Paul Whitehouse faces Food Heaven or Food Hell.

There was monkfish pie set for his Food Heaven

and a pan-fried plaice with cauliflower puree ready for Food Hell.

-I'm not eating that!

-Find out what he gets at the end of the show.

Now, if you are expecting a horde of family and friends round for lunch this Sunday

then this next recipe is perfect.

Feast your eyes on Theo Randall's grand lasagne.

So, what's on the menu then?

So, we're going to make lasagne

but the difference is, we're going to use veal.

So were going to use some pancetta, some prosciutto,

-some veal, which is not minced, it's just chopped veal.

-Yeah.

I think it's much nicer chopped because you get much more texture in the sauce.

-Yeah.

-Basically, it's a ragout and we're going to use

-erm, sofrito - celery, onion, carrot.

-Yeah. Sofrito?

Sofrito. And then we're going to add some rosemary,

it's a nice background flavour - rosemary, white wine and MILK.

So, we're, kind of, it all seems very creamy and, sort of, light.

-I've got to get my sauce on?

-You're making a bechamel.

Bechamel. So, the recipe for the bechamel is just milk.

Now, normally, you'd put a little bit of onion in here but you don't,

-you just put a touch of bay leaf.

-Just put bay leaf, yeah.

-OK...

-We've got onion in the base already so we don't need more.

-All right.

-And then, so, nice...

-Why veal then?

Because, obviously, traditionally, people would use beef in the UK

but it, I suppose, is it, is it, you can use anything over in Italy?

Ragouts tend to be veal or beef

but I think this is, it's just a variation on it.

It's nice to have something different and if you've got veal,

then it's a good way of doing it.

This is flank, or you could use a bit of shoulder, and it has a different flavour completely.

-And if you use the addition of something like pancetta.

-Yeah.

It just has a much nicer, kind of, richer flavour

because all that fat from the pancetta goes,

-sort of, it seasons the meat.

-Yeah.

So, it's really rather nice.

So, could you peel that carrot for me?

-Yeah.

-Thank you very much.

-Grate the cheese and all.

So, we've got some celery, carrot and onion...

Looking at this, the proportion of veg to meat is a lot less.

-There's not a lot of veg in this.

-Right.

Cos the veg is just to start it off and get that seasoning going.

So, if we get some olive oil in the pan.

Not butter.

Or, actually, you know what?

I'll put a bit. I'll put half and half. To keep you happy.

-OK, so, a bit of butter in there.

-There you go.

And we are going to add our...onion...

-Got to be quick now, it's burning!

-..celery.

-Where's the carrot?

-I'm just going to slow down now!

-Add the rosemary to that.

-There you go, right.

-So, bit of rosemary. Not too much, just a bit.

-Yeah.

Then we've add our prosciutto. So, you've got prosciutto and pancetta.

-So, two really, sort of, nice, salty cured meats.

-Yeah.

And then add those in.

And that's going to soften.

You want me to do the sauce for this, don't you?

-So, we've got the butter and the flour.

-That's right.

-So, that all goes in together.

-Right.

-Now, I'm using a wooden spoon.

-This is a special spoon from Simon and Georgina Cook, from London.

-A special spoon?

Now, I don't want to burn this ladle.

-That's because you burnt this one earlier, didn't you?

-HE LAUGHS

I'm going to hold it in my hand so I don't burn it.

So, all that lovely flavour, all that rosemary and the onions

-and the pancetta's about to go in.

-Yeah.

So, put the pancetta in and then we're going to add the veal.

So, we should just season the veal.

Now, a lot of foods, in France particularly,

-vary from region to region, the same dish.

-Yeah.

Some use fish, some use meat - the same in Spain.

Is lasagne the same? Different ones...?

Well, in Italy, I mean, you have lots of different variations of baked pastas

but, you know, I think... Yeah, I think there will be variations

but, essentially, you know, it's a meat baked pasta

-with, you know, a sort of bechamel.

-What area would it come from?

-I would say it would be, sort of, Bologna.

-Right.

OK, so that's all cooking nicely. We're going to add our chopped veal.

-So, it's the same ragout based dish.

-Exactly.

-That kind of stuff.

So, we're going to add this. In she goes.

Just, sort of, lightly break it up so it's not in a big lump.

Have you got my...?

Can you see the texture? It's a lovely, sort of, nice, pieces of veal as opposed to mince.

I don't know what this thing is about veal anymore.

-People in the UK still have this thing about veal.

-Yeah, I know.

I think it's how it USED to be, it's not the same now but it's...

-And if you, kind of, drink milk you should eat veal, really.

-Absolutely, yes.

It's, er, veal isn't very popular in the UK, I don't know why.

-OK, so.

-So, it's the rose veal that you need to look for?

It's the rose veal, yeah. I mean, in Italy, most of the meat you get, you know,

it's usually 12 month old cows,

which is, sort of, in-between a beef and a veal

and it is this, sort of, rose meat.

And it's got, it's a very subtle flavour.

But there are fantastic suppliers of veal out in the UK, aren't there?

There's some really good ones, actually.

OK, so we're going to add some white wine.

-There you go.

-So, we're not really getting lots of colour in this.

We're just going to let it, sort of, stew together.

Add some tomatoes.

Put those in. Just use tinned tomatoes.

You could use fresh but just use tinned ones

cos they've got, sort of, richness and ripe.

Now, you're making this just with normal flour, aren't you?

-You see, Delia's got that fancy flour.

-What's fancy about it?

Well, it doesn't do lumps in your white sauce, does it?

-What is it? A lump free flour?

-A lump free flour

but this one, I actually use the whisk for this.

You need the right pan, obviously, a non-stick pan, really.

-And just keep it over the heat until you get most of it in.

-OK.

Like that, and I use a whisk for this, rather than a spoon

cos it takes you way, way too long.

-So, I'm just going to add some milk.

-So, why milk in that? Cos I know...

It's just that it's lighter, in a way, and the veal's quite nice with milk.

It, sort of, makes it fresher.

You get lots of dishes where they cook with veal or pork and milk.

But you've got the prosciutto, the pancetta, celery, onion,

and then you got that veal, and that tomato and milk.

Just cook it really slowly for about an hour and a half.

I'll just pop that at the back of the stove,

-then we've got one that's been made already.

-Yeah.

-I'll move that for you. There you go.

-Thank you very much.

-Lift off the lid.

-That's what it should look like.

So, you end up with this, kind of, chunky...

-Ow, that's hot!

-It is, very hot.

-Thank you very much for that!

-Chunky, chunky texture.

And I'm going to get this dish.

You always use a cloth. Always use a cloth.

Thanks very much. I've got no feeling in my hands.

-I can't feel this sauce.

-THEO LAUGHS

OK, so, that's got this, sort of, nice texture of, erm...

Can you see that? The meat's all, sort of, chunky.

Nice and juicy. Not, it's not too juicy, it's just, sort of...

-Looks like the end of my finger!

-Show us your blister.

-No, it's fine.

Oh, OK. RUBY LAUGHS

What we're going to do, we've got our pasta... We've got the dish...

-We're going to add olive oil to this. Just so it makes it non-stick.

-Yeah.

And give it a good rub all on either sides.

Then we get our pasta. That's just some fresh pasta.

This is so much nicer using fresh pasta

as opposed to those dried packets you get.

Makes a massive difference.

So, just cut these sheets in half.

You want that? There's cheese gone in there as well.

Cheese in there as well.

So, that's a layer of the...

-A layer of pasta.

-Yeah.

Often when you're doing this

people would brown the meat off beforehand - none of that?

You don't need to cos, the thing is,

you get so much flavour from the ingredients.

You know, you don't need to brown the meat, you just need to let it cook

nice and slowly on the stove.

-Thanks, that looks good.

-I'm going as fast as I can.

-Come on, get on with it!

-Where's the ketchup?

-What's what?

-Just put the ketchup in!

-THEO LAUGHS

-Ketchup?!

-Yeah.

-You put ketchup on it, do you?

-Do you want that?

-Why not? Who's going to know?

-OK.

-Right.

So, we put some more layers of pasta.

-Right, there's egg yolk.

-Look at that!

-Right.

-Brilliant, thank you very much.

Good man. You're knackered!

Don't forget that all today's recipes, including this one,

are on our website...

You'll find dishes from our previous shows at bbc.co.uk/recipes.

-I never knew lasagne was so hard work!

-Yeah!

THEO LAUGHS

So, bechamel and just basically layer it up.

-These fresh pasta sheets you can buy like that?

-You can buy like that.

-It's even easier, just as easy to make it.

-Yeah.

And these ones I haven't even blanched

but normally you should give them a quick blanche.

One minute in boiling salted water.

And what about those pasta sheets that people use?

-They're fine, they're fine.

-Cook them beforehand?

Yeah, cook them beforehand but, the thing about them is,

the fresh pasta's got egg yolk in it, so it's got that much richer taste.

So I would always use fresh pasta.

-It's got a whole egg. I just put the whole...

-The whole egg? OK.

It didn't matter. Nobody was watching!

LAUGHTER

-But normally with an egg yolk in it, yeah?

-And then pop that again.

One more layer.

And the great thing about this is you can make it the day before

and you pop it in the fridge and then invite your friends round,

whack it in the oven and it is a brilliant, brilliant family dish.

You're doing a lot of these festivals around the country.

Is it that you London folk like to get out in the country?

I'm not out in the country, I'm actually in London.

I'm doing a day for Action Against Hunger at Taste of London

and I'm doing some demonstrations at Jamie's Big Feastival

at Clapham Common, which is in...

-Well, you call that the country, don't you?

-Well, it is, yeah.

It is a bit country. THEO LAUGHS

OK, it's green.

Yeah, it's green. On you go then.

OK and then, that's that.

On top, the pasta. Then finish with the bechamel, more cheese on top.

Look at that.

It's like Blue Peter.

INDISTINCT CHATTER

-A spatula...

-There you go.

-Thank you.

Get all those bits out.

And then just make sure all the pasta's covered.

Now, the best thing about the lasagne is the crispy bits

-on the side so leave little bits hanging over.

-Yeah.

And then just finish that off with some fresh parmesan.

In the oven?

And then we're going to pop that in the oven.

And I shall start the oven. How long does this go in for?

This goes in for about 45 to sort of, 45 to an hour.

It looks amazing.

Check that out!

The nice thing about this is there's lots and lots of pasta.

The problem with a lot of these is there's too much mincemeat,

-as opposed to the actual pasta.

-Yep.

It should be really, sort of, puffed up.

And don't serve salad with it, just serve it as it is.

Have the salad to start.

Then pop a nice big portion like that. That's a starter. OK? HE LAUGHS

It is where I come from.

And then a bit of parmesan, a bit of black pepper

and there is my veal lasagne.

Now it's perfect.

There you go. It's a little bit of Yorkshire on an Italian dish!

-I can see that!

-Right, you get to dive into this.

-Oh, God!

That's nice, oh, good.

Tell us what you think of that one.

OK. This is the dietetic one, right?

Once you've made it, could you put it in the fridge and then cook it?

Yes, definitely, you could make it the day before, in fact, it'd be even better.

Do it the day before and then put it in the oven.

-Do you mind if I don't burn my mouth this time?

-It'll be really hot.

-Much hotter than the other one.

Can we make 45 minutes go as fast as you just did?

Just eat the little bit of cheese.

Or eat the butter.

-MUMBLES:

-It's happened again!

ALL LAUGH

And Fi, if you're watching, I'm coming to yours for lunch next Sunday

and I want that lasagne, please.

Now, if you fancy having a crack at baking today then stay watching

for my fail-safe scone recipe, but first, here's Rick Stein.

These are the iconic images of Sri Lankan fishing

to be found in most travel brochures.

But there's another sort which is altogether different.

I was privileged to go out with a local fishing

community in one of their oruwas,

the traditional Sri Lankan outrigger.

And what brilliant fun it turned out to be.

I know I'll have fun telling the fishermen of Padstow

how successful this curious system is -

jumping into the water to stop

the fish darting out of the open end of the net.

But the catch was good and we took a couple of these handsome

parawa fish back to cook the local way.

Ranjani, a fisherman's wife, chops the fish into good-sized chunks

using this strange upturned blade.

Then with some vinegar,

water and a fair bit of turmeric, she sets it to stew.

This dish is going to be layered with a sort of currified ratatouille

that she makes in a separate pan using seasoned red onions,

whole green chillies - seeds and all - some sliced garlic and ginger,

all softened in coconut oil.

I thought it was interesting to see her mix all the dry seasoning

by hand before she began to fry it in another bowl.

The tomatoes she put in towards the end

so they wouldn't break up too much.

When it's all cooked through, it's served on a large plate

with alternate layers of fish pieces and vegetables.

It's eaten with Sri Lankan red rice which is highly nutritious,

just simply boiled.

The whole family dip in from the one dish, and of course,

you have to use your fingers and your right hand - NEVER the left.

At the moment I'm in the city of Galle which is south of the capital

Colombo and it's a place which has a strong colonial atmosphere.

The Portuguese were the people who first turned

the place into a major, important town and they built their fort here.

But then the Dutch took over

and their influence is still very strongly felt.

Everyone how comes here visits the ramparts

and stares out across all the years of history.

But it's in the evening, for me, when the place really comes alive,

and I can go in search of local street cuisine.

The centre of Galle is a good place to see the famous

and incredibly cheap dishes of the country.

These are hoppers, a pancake made with fermented batter of rice flour,

coconut milk and a dash of palm toddy,

an alcoholic mixture which makes them slightly sour.

They're cooked in individual cast iron woks

and are a popular breakfast dish.

Now, this is the most famous street food of Sri Lanka - kootu roti.

You can hear the clatter of it being made all over the town.

First of all they fry up some diced cabbage and add leeks, eggs,

chillies, salt and a mixture of curry leaves.

Now it's stirred round to cook out the egg.

This is really a poor person's dish

but it's now becoming very popular with everyone else as well.

Especially those who stay out at night.

This is chopped up roti bread and then a curry sauce.

A bit more salt and then he prepares for his culinary tattoo.

As you walk down the street you hear this gattling gun clatter.

STACCATO SHOT GUN SOUND

Then he puts in some chunks of curried chicken which

he breaks up and then it's done.

All that's needed is lime juice.

This is the sort of dish that would give the doner kebab

a run for its money in Britain.

If there's one ingredient I would single out as being

an emblem of Sri Lankan cuisine then it would be the coconut.

It's in virtually everything, and the oil is

produced by the tonne at coconut oil factories like this one in Galle.

I came here with Svoboda my interpreter to see for myself

how it was done.

I just saw this up here and apparently it was painted by the owner's son

and I think it's really good - succinct.

In picture one you've got a coconut farmer and this geezer's come

along and said, "I'll give you all this money for your coconut trees."

In picture two another guy's come along and said,

"I want to buy your farm."

In picture three he's built houses on it and there's his wife saying,

"Go off to the market and buy some coconuts."

And there he is in the market

and the price of coconuts has gone RIGHT up and he's going, "NO!"

Well, this is a coconut daal with tomato and curry leaves.

While I'm making this, it's a very, very comforting dish.

All over the Indian subcontinent you get daals and they're really

designed to be a sort of foil, a nice bland foil to some hot curry.

But it's sort of like really reassuring food

and at the time I'm cooking this the civil war in Sri Lanka

is at a particularly vicious and nasty stage,

and I think wherever we've been,

almost wherever we've been in South East Asia

and in the subcontinent there's been trouble,

there's been political trouble,

and I sometimes think that people might feel I'm a bit naive.

That I'm talking about cooking when people are dying and all that sort

of thing, but really what I believe is a firm affirmation of food,

its power to bring people together and the fact that food is all about

good times, even if there's terrible things going on all around you.

Well, that's what I think, anyway.

I put pandan leaves in now.

I hope supermarkets will soon stock these cos it's such a good

taste for curry.

Now coconut milk. Pandan leaves and coconut - that's Sri Lanka.

Well, a daal is one thing,

that's just basically pulses boiled up with water but what makes

it totally special is the tarka and that's what you stir in at the end.

Basically you just fry, in this case, garlic and onion

in coconut oil and then add things like curry leaves,

mustard seeds, cumin, more chilli, cinnamon.

Just throw it into the daal at the last minute, just makes it light up.

Fresh curry leaves, another emblem of Sri Lankan cuisine.

Then dried chilli and nothing gets made here without cinnamon -

the place is famous for it.

Give that all a bit of a stir. It's smelling like a spice shop.

Now some cumin seeds, the very stuff of daals.

Now mustard seed and ground coriander seeds.

Grinding brings out the flavour and thickens the sauce.

And finally, chopped tomatoes.

Well, this is about the most elaborate tarka I know.

Normally it's just some hot oil

and spices thrown in at the last minute, but I think that says

a lot about Sri Lankan cuisine - it is very exotic.

And now it's the bit I like, adding the tarka to the cooked lentils, the daal.

Tarka basically means hot, spiced oil.

All it needs now is a bit of salt.

Stir that in and that's it. It smells wonderful.

This is one of those dishes that I cook over and over again at home.

All you need is flat bread and a cold beer.

I could just eat that daal right now, it looks so good.

Everybody has a couple of recipes they cook over

and over again, for Rick it's that daal.

Mine is something a little different, it's a classic scone recipe.

It's surprisingly simple to make - I put eggs in mine,

some people don't but this is my variation of it.

I use strong flour instead of plain flour.

I use baking powder, sugar, butter of course.

A bit of milk, sultanas, egg-wash to egg wash it and two whole eggs

and then I'm going to make some instant - or roughly instant - strawberry jam.

I'm going to start off with some jam sugar over there.

Some lemon, get that on and just really get that melting.

So it's the juice of a lemon,

get that melting first of all with a tiny bit of water

and that'll cook down cos I think with jam you've got to cook

it as quick as possible to keep the flavour of all the nice fruit.

A bit of water in there, really bring that to the boil.

Rapidly cook it for about 2-3 minutes.

Meanwhile I'm going to add the rest of these ingredients in,

so flour all in, sugar all in, baking powder all in.

In we go with the butter and just rub this together.

Now, this is my old granny's recipe.

-This is actually my grandmother's chopping board.

-Is it?

And the one that's in front of you here.

And what she used to do was rub the butter together while watching Corrie,

-and 30 minutes later it'd all be just mixed in nicely.

-Yeah!

Don't you mean EastEnders?

-LAUGHTER

-Sorry, we're on the BBC, EastEnders.

But it was up north, but there you go.

So we literally rub this together.

We mentioned at the top of the show, food's a big passion in your life.

Yeah, food is a big passion in my life, unfortunately.

But working in a fish and chip shop, fruit and vegetable.

Fruit, yeah.

I've been reading your sort of biography, very, very mixed start,

cos you did fish and chip shop, fruit and veg stall,

how on earth do you then go from that to selling encyclopaedias in Germany?!

Very quickly!

The thing was I was looking for an adventure and I just answered

an ad in the newspaper and they wanted people to go and sell

in Germany and I went along and had an interview in London and the one

question they asked me was, "Have you ever sold anything before?"

And I said, "Well, I've been working in shops selling things

"since I was a little boy and I sell fruit and vegetables on the market."

And the two guys that were interviewing me looked at each other and that was it.

I was on my way.

That was it? Were you any good at it or not?

I was absolutely hopeless.

I was very good at selling fruit and vegetables

but hopeless at selling encyclopaedias.

I then found out I was hopeless at selling correspondence courses,

selling cars and I finished up working on a building site

so the sales part of my life was over and out very quickly.

But from there, reading your book...

I was a corrosion control engineer.

Well, I'd just met somebody who was working in that field,

in that area of the oil business and I'd done physics

and chemistry at school, not very successfully,

but I'd remembered the sort of basics and that was all

I needed to get started as a trainee corrosion control technician.

And that was it. So there you go.

We've rubbed that together, we're going to throw in the sultanas now.

-Then we've got the two eggs.

-You make this look so easy.

I diddle around and around forever doing things like this.

Two eggs. And a little bit of milk, half in first of all.

The thing is you've got to make scone mix hand. It creates a lighter batter.

You've got the sugar there. You see all that mixing up?

At that point we can throw in our strawberries.

Not whisk it electronically, you mean.

No, you must make it by hand. It keeps it nice and soft as well.

-But of course all that brought you to your late 20s.

-Yeah.

Where then acting was...

Acting came in, well, acting kind of started when I was in my early

20s cos I'd started to do amateur stuff as I went along.

I found that was a way to meet people

and something I'd discovered I could kind of do.

It gave me a hobby and something to really,

sort of, concentrate on and then one thing led to another

and I finished up doing an audition for the professional

theatre in eastern Canada, in Nova Scotia, and I became an actor.

And you came back to the UK.

-I came back to the UK.

-Wasn't it in Triangle, were you working with Kate O'Mara?

Yeah, Kate O'Mara. That happened two or three years after I'd come back.

And I got cast to play this chief engineer on a North Sea ferry.

The captain was Michael Craig and the chief person was Kate O'Mara.

Weren't you a bit of a sex symbol?

I was supposed to be a bit of a sex symbol.

Yeah, I was a trainee sex symbol is what I was.

I'd loved to have watched it but I was too busy watching...

Kate O'Mara!

No, I was only ten then!

You were young. Just a lad.

Helicopter had priority in my life.

So anyway, we've got our scone mix like that and then just

quickly we're going to use a little bit of flour now.

Because we mix it by hand,

we only use a small amount of flour now just to roll this out.

Yeah, and you literally do mix by hand. You don't even use a wooden spoon!

No, no, no, you've got to mix it by hand. Roll it all out like that.

Wow.

Is that because it keeps it sort of slightly apart rather than grinding it all together?

The problem is if you mix flour together in any form it toughens it up.

-Yeah.

-When you're making bread or anything.

It's ideal when you're making bread cos you use a machine.

For this, because it's cakes, you want to bake it. You've got to keep things nice and light.

-As much air as you can in there?

-Remember your grandma used to give you those shortbread things,

-you'd put in your mouth and dissolve?

-Yeah, yeah.

-They never had machines, they used to mix it by hand.

-No, exactly.

-That's what I'm trying to replicate.

-Yeah.

So the strawberries through, that's a good 20 minutes.

Keep reducing it like that.

We're just going to cut these out nicely, like that.

-Yeah.

-But the film that I did see you in was Buster.

Buster, yeah. 1988.

-How'd you get Buster?

-With Phil Collins.

Well, I'd already done a film about The Great Train Robbery

for the BBC, a film that was called Slip Up

and then eventually it became known as The Great Paper Chase.

And that was all about Ronald Arthur Biggs when they found him in Brazil.

And so I'd read about this in the newspaper.

I was in Italy doing a television series

and I read in an English newspaper that they were going to do

a film about it starring Phil Collins and I thought,

"Well, the one job I won't be involved in is that."

Next thing my agent was on the phone and said,

"They want you to get on a plane back to London to talk to Phil Collins

-"about being in the film." So I did and I got it and that was it.

-Fantastic.

And that was it cos then you were in Essex Boys and bits and pieces,

but recently of course, EastEnders.

EastEnders, yeah. God, that was a bit of luck, wasn't it?

EastEnders and Gavin And Stacey simultaneously.

-You were playing them both at the same time, were you?

-Back to back.

It's not very common that cos it's an incredible amount of your time.

Well, in the old days it would have never happened

cos the trouble is that with these TV programmes,

it's scheduling, it's not if they want you or not,

it's can they fit schedules together?

Because it's very...when they take you on a contract,

they've got you in a block of time. And they need you for so many days

-and when they've got you on contract, they want you on those days.

-And that's it.

And so the woman at the top of the BBC who loved Gavin And Stacey

and loved EastEnders said, "I'm afraid you're going to have to make this work."

So the two production teams made the two schedules interlock

and that was it, so I did both.

-That was the easy bit!

-And how do you get to write?

Cos you wrote your own autobiography, how do you get time to do that?

It's not easy when you've just learned to join your letters up!

Spell check!

Spell check! No, I write longly and I don't use all that technology.

No, the thing is, I've written for years,

I've written different things.

But I've never actually been asked to write something specifically

cos if you're an actor you spend a lot of time

working on literature that's been written by some of the finest

in the world...Shakespeare and Arthur Miller...extraordinary stuff.

And this is all in your new book, Mummy's Boy.

In my book Mummy's Boy. There you go.

I've rolled out the scones here. Now, what I don't do is secondary roll it out.

A lot of people have the left over bits and they re-roll it.

-Big mistake. It toughens it up.

-You bake all the bits and pieces like that

-and that's the cook's perks, is it?

-And that's the cook or the kids' perks.

-That's it.

The idea is you pop this in the fridge.

Egg wash it with just your egg yolk.

Pop it in the fridge for about an hour or preferably overnight if you want to.

And then bake it. This has gone in 400 degrees Fahrenheit

so about 200 degrees Centigrade, gas mark 5 for about 15 minutes.

-Yeah.

-All right, take them out and these are served warm.

They could stand overnight in the fridge? It won't dry out too much?

No, absolutely not.

-And then...

-Uncovered?

Doesn't matter. Depends what's in your fridge.

Fridges tend to dry things out...

Well, it's the other smells that are in there.

It's just a case of beer in my fridge so it doesn't really matter.

-Might've been there for a while! Right, look at this...

-Yeah, yeah, yeah.

So, I'm going to go butter...

I did this in rehearsal and people squinted

when I put butter on it but it's how it should be.

There's your jam, nice and soft,

-Then you put a dod of cream on, yeah?

-Oh, yeah.

Ohhh.

-None of this beetroot...

-No, all that stuff...

-Butternut squash stuff.

-Look at that...

Proper grub. That's you breakfast.

I don't normally eat at this point, but...

You dive into that bit.

Fabulous.

Cos if I don't eat it this crew will eat it.

The eyes are all sort of glinting out there in the dark.

Should we test those, James... I think we should.

-Send them over.

-Quality control.

Mmm! Mm-mm-mm-mm!

Right, I save my chef's whites for very special occasions on Saturday Kitchen

and they don't come any more special than a recipe from this man -

the great three-star Michelin chef Alain Roux.

He turned up with his dad in tow, Michel Roux Sr,

and we knew we were in for a treat.

Have a look at this.

Great to have you the show, chef. Fantastic to be on.

What are you cooking for us then?

What's the name of this dish?

Well, it's a warm timbale. So we're going to cook a couple of timbales.

Warm timbales of scallop mousse with fresh herbs.

Sounds good to me.

And asparagus as garnish.

You want me to first of all get on and butter these bowls,

-I'll do that.

-If you can.

-You're going got make the mousse.

If you can after that, what you'll do is open the scallops which are alive.

No problem.

I'm going to start by doing the mousse.

So, I've got the fresh scallops that have been opened, cleaned and pat dried.

These are the king scallops, yeah?

Yes. And they've been obviously nicely pat dried

so they haven't got too much water.

I'm breaking the eggs and that's having a whizz.

Chris mentioned being brought up and school and that stuff,

how was your memories of school when you were a kid?

-Did he cook much for you when you were at school?

-No!

Never. I used to eat at school!

Where does your interest lie in food?

Was that something you learned from these guys or did it happen quite later on?

I think it helps to have, you know, an uncle

and a dad like that who really are into their food.

And yeah, Dad used to cook now and again at home.

Now we're getting to know the truth!

It does help, yeah.

So I'm putting a pinch of cayenne pepper in there.

A little salt as well.

And double cream.

-So how many king scallops is that? About five?

-There's about five.

You can go up to six, seven or eight if they're really small.

-That's going to whisk for another minute.

-Yep.

-That's just cayenne pepper you put in there, right?

-Yes.

You could use a white pepper or black if you don't really fancy the spiciness of the cayenne.

We think it does give a bit of a kick to it.

In terms of your formal training, when did all that start?

That started only about five years ago...I was 16.

LAUGHTER

So, no, I started about 16 years old and it was in pastry,

pastry shop doing classical desserts

and pastry in Paris in the seventh arrondissement.

That was a great time.

I did that for two years

and after that moved into cooking in restaurants.

And the rest, shall we say, is history, cos you took over

The Waterside...when did you take that over?

Well, I joined nearly 20 years ago

and the last eight years Dad's stopped cooking so, that's really...

I had to stop cooking.

The two of us were too many in the kitchen!

So that's when it started to be a bit serious for me.

But, I mean, it's a big place to fill that place.

It is, but it's not as much stress as being here!

No, I have to say, I'm really pleased to be here cos not only you're

a great mate, you're a great chef.

You know, my dream was to become a millionaire,

so I think I've got more chance with Chris than my dad!

LAUGHTER

INDISTINCT SPEECH

What herbs have we got in there? We've buttered these moulds...

They're nicely buttered with soft butter and I've got tarragon,

parsley...you could use only one herb or you could use even dill or

chives - that would go well with it.

I know where you were this morning before we came,

you were snipping those fresh herbs at the garden at The Waterside Inn.

Ahh, you see.

Yes, it's true that we have a small fresh herb garden which is great.

LAUGHTER

-So that's inside.

-So you line them quite carefully cos we're going to tip these out.

Yeah, so it just needs to be pressed on the sides, the bottom.

We're putting a bit of the mix in there.

-CHRIS WHISPERS:

-Must be hard doing this in front of your dad.

-So that's the mousse.

-And now I'm going to fill up the roasting tray.

I'll cover them up for you.

..with some boiling water.

-Why the paper then? Why is that?

-That's to help for the cooking.

It does ease the cooking cos it gives a little

bit of water at the bottom of the moulds.

-Do you want me to put that in?

-Yeah, it goes in the oven.

-Thank you.

-It's got about three minutes that other one.

-How long do you cook those for, then?

-They cook for about 20-25 minutes.

-OK, all right.

So I'll move that cos I know we've got to get our sauce on.

-Oh, yes.

-Your asparagus is all cut there. There we go.

-There you are.

-I'll do you a little bit of shallot.

Now, for somebody that's never actually been permanently

brought up in England, you've got the French accent quite well.

Well, that's because the school has been French throughout my youth, so...

And my dad's English is not brilliant, so...

-LAUGHTER Sorry.

-Still room for improvement.

Oh, yeah, yeah.

There you go. Right, explain the sauce for this then.

The sauce is basically,

I'm doing the garnish and the sauce at the same time.

I'm having the asparagus, of which I'm trimming the stalks

and I've got the pan here with the butter.

I'm going to melt that down and foam it.

Don't forget you'll find Alain Roux's recipe along with all

the other studio recipes from today's show on our website...

Fabulous, right, so that goes straight in there?

We're basically going to cook the asparagus tender

so you can just check those.

It needs to be crunchy, slightly tender.

You can check it with the finger or a small knife.

So anybody that hasn't been to Bray,

it's kind of like a little gastronomic village I suppose.

It is, it is with our friend Caldesi

and obviously with Heston,

so it's a great place to go.

But you've got a unique place cos yours

is literally right on the river.

It's true the setting is quite unique

so to spend the afternoon is really a lovely thing to do.

And you've got a new kitchen, you've spent some money on it.

-Don't talk to me about that!

-LAUGHTER

Over a million pounds.

That's why I left the country. I couldn't live anymore.

It was a three-month project.

And definitely worth it.

It's just been two years now and it's working beautifully well.

Lovely kitchen, beautiful design.

So I've taken half the asparagus which is going to be

the garnish to go the plate.

I'm leaving the other half in the pan.

I've added the shallots, the wine and I will add the double cream

and a little lemon.

Yep.

Once the timer goes off is there any way of checking these to see whether they're ready or...

Yes, the best thing to do is to use a small knife or a skewer.

The skewer is here, so that's how we do it.

We just, you know, put it in the middle for about 8-10 seconds

and it should be clean and warm so they're just about there.

And the reason why you put it on is just to check the heat of it?

Yes. It needs to be hot, otherwise it's obviously not cooked.

-It's a shame it's not very hot, you'll burn your lip.

-LAUGHTER

You're not a very caring father, are you?

-We get on very well as a family.

-He's always been like that.

Get the social workers in.

LAUGHTER

You'll wait your turn for your meringue.

Oh, God, I should've remembered about that.

Right, so we take the sauce, then pass that?

That's going to be passed though a fine sieve.

The scallops, obviously you're grilling them nicely,

and we're going to do a nice criss-cross on both sides

if we can but at least on the presentation side.

Yep.

That depends on how you like your scallops to be cooked.

If you like them very moist or if you prefer to be on the safe side

and eat them... Oops!

Oh, well. Those things happen.

I've been pressing obviously too hard.

-Those asparagus should go in there.

-Your dad's going to have to buy me a new sieve now!

Sorry, James.

All that money you spent on the kitchen...

Well, I've got all new equipment at home so...

Right, our scallops, I'll lift these off, they're ready.

So we're ready to plate. Yep.

You're dish is there.

The sauce obviously needs to be...check on the seasoning.

I've got enough lemon there. It needs a little salt.

And what we do is we use a small knife.

There you go.

Thank you.

Just to ease the little dish cos the mousse otherwise sometimes

tends to stick.

It's super, super delicate.

Very delicate dish.

Very delicate, which is always nicer to have that way.

Not too bad.

Not too bad!

He takes a long time, but he's not too bad.

-But anything which is good takes time, we know that.

-Exactly.

Asparagus around.

It's great cos it's bang in season that stuff at the moment.

-Oh, yes.

-And that's the cherry meringue, isn't it?

-Yep.

And you got the scallops on the top.

And the scallops go on top.

So remind us of the recipe again.

It's a warm timbale of scallop mousse with fresh herbs -

the nice parsley and tarragon - and asparagus.

-There you are, James.

-Easy as that.

Now, if watching Alain Roux wasn't all the inspiration you need

to get cooking today, then here's Lorraine Pascale with some great

baking ideas. Alternatively, you could always have a bacon sandwich.

Everyone loves the smell of baking,

but baking does have a reputation for being a little bit long winded.

So, I've got some fabulous recipes for when time is of the essence.

In pastry world, two superfast canapes totally lazy

mini sausage rolls and sun-dried tomatoes and rosemary palmiers.

The shortcut secret is shop bought puff pastry.

And there is no guilt attached whatsoever.

Then, cookies and cream fudge brownies.

I've had a lifelong love affair with them.

And I've a super, speedy recipe.

And there is more in the quick tray bake category. Flapjacks.

Totally divine.

I find, one of the best shortcuts when you're baking

is shop bought pastry.

It's not a dirty word, and there is no shame in it at all.

You can get everything from filo to shortcrust.

But the one I need today is puff.

And if you can get the all-butter puff versions, you'll win every time.

Now what I've got in mind are some shortcut canapes,

made with puff pastry.

I'm thinking a sun-dried tomato palmier

and some good old-fashioned sausage rolls.

God, you know, I haven't had sausage rolls for ages.

So, puff, start off with lots of flour

because we don't want it sticking to the board.

I'm going to roll it into an oblong.

And before you start to use it, get that out of the fridge,

about five minutes before, so it's not too hard.

And it does take a little bit of experience to get it

into a perfect rectangular shape, so don't worry if it goes wonky,

because you can just trim it down afterwards. It's not a problem.

When you do buy puff,

try and get the most expensive puff you can afford, because

often, the cheaper ones have lots of oil in that doesn't taste that good.

OK, now, the sausages. So, I've got

these lovely pork and leek sausages.

You can use any sausages.

Venison, lamb, whatever you like, or even veggie.

Just get the best sausages you can.

I'm going to cut them in half.

OK. So, I'm going to put my sausage down there.

And then cut all the way down, because I need 16 of these. OK.

I like to flavour my sausages, even though

these taste really good already,

you can use some rosemary or thyme.

Anything you want. Just get creative.

I sprinkle some thyme over. Put them underneath.

I need to give it one little line of egg wash,

so the pastry sticks nicely around the sausage. So I need one egg.

A nice whisk. And just brush it like that.

Roll it up.

There you go. One gorgeous sausage roll. Now for the next 15.

So, a quick hand wash and then I'll pop the sausage rolls

in the fridge for about 20 minutes so they keep their shape in the oven.

So these have been chilling for 25 minutes.

And now they are lovely and firm.

Just take off the Clingfilm.

I'm going to prick them with a fork,

for no other reason than I think it looks pretty.

You can use a knife, do slash marks or nothing at all is good too.

Then, they need this egg glaze.

The glaze makes the sausage rolls looks so lovely and shiny.

Try not to get it down the side. Like I have there. Just wipe that off.

Because we want the sausage rolls to puff up a bit,

and if you get the egg wash on the sides of the sausages,

it'll stick the layers together

and you won't get that wonderful rise

that is so characteristic of pastry.

I can't wait to eat these.

OK, so into the oven for 25 to 30 minutes at 200 degrees.

So, sausage rolls aren't the only superfast canape

I can make with puff.

These little beauties are called palmiers,

and I made them with sun-dried tomatoes and rosemary.

This is where I'm up to so far.

First, I got 500 grams of puff pastry on a well-floured board.

And then I rolled it out into a large rectangle

until the pastry was about as thick as a pound coin.

I chopped up a jar of sun-dried tomatoes that were drained

and spread them all over the pastry.

Sprinkled it with some rosemary.

And with the shortest edge facing me,

took the long edges of the pastry and rolled them up to meet in the middle.

Put it onto a baking tray and let it chill in the fridge for half an hour.

Now, get a really sharp knife

and slice them

into about one centimetre pieces.

So, you can make these all sorts of different things,

tapenade or some strong cheese, Parmesan or cheddar.

The other day I had them sprinkled with icing sugar

and then they served them dipped in chocolate and they were so good.

They need to go on a baking tray and get glazed.

You can put the egg wash all over it and because these are flat,

it doesn't matter if you get it all over the sides and edges.

And these need to go into the oven for 15 minutes

with the sausage rolls.

So, there we are. Sausage rolls, palmiers, in no time at all.

This is Witney, where I grew up. And where my brownie obsession began.

My obsession was so bad, that when I was eight years old,

I needed more money to fund my brownie habit.

So I hopped on my bike and scoured the shops for gainful employment.

Finally, the ironmonger's wife took pity on me

and she paid me a pound an hour to iron their smalls and sheets.

So, I had enough money to support my brownie habit.

Needless to say, now, I have a fantastic,

superfast recipe for chocolate brownies.

So, making the brownies couldn't be easier.

I've melted 165 grams of butter in the pan. And then turned the heat off.

I'm just finishing grating 200 grams of dark chocolate.

And when you go to the cooking section, where all the flour is

in the supermarket, often, they have baking chocolate.

Avoid that, because it just doesn't taste very good at all.

So, I don't like bain maries and all of that for melting my chocolate,

this is just a super quick way to getting your chocolate melted.

I've got three eggs in here and two yolks.

And my favourite thing, the vanilla pod.

Just all the way down the centre of the pod.

Split it open and then get the back of the knife and scrape it off.

Get that whisking.

Going to make a sort of foam, because there's no raising agent in this,

so the only air that it's going to get is from whisking.

Brownie purists will shoot me down in flames,

but I like to use brown sugar for my brownies.

It just goes a little bit more of a caramelised flavour. 165 grams.

This is now perfect.

It's really important to add the sugar in two lots.

This way, you won't knock out all of the air

and you give it a chance to whisk up again in between goes.

I can't tell you how much I love brownies.

And I love experimenting as well.

I've had a few disasters, but this one really works.

I bung the other half in. And give it another whisk.

So, I'm not looking for this to increase like seven times,

like a big meringue, but it will get a little bit more voluminous.

See how that's frothed up a bit.

But still, got some lovely bubbles in there. And my chocolate's all melted.

Because we don't want to knock the bubbles out,

just pour the chocolate around the edge of the bowl.

Oh, look at that. I'll have that later with a teaspoon.

Two tablespoons of flour. And I really never bother sifting.

And one of cocoa powder for extra chocolateness.

A little pinch of salt. And I'm going to fold it all together.

Now, folding is very different to mixing, it's a very slow

and gentle process.

A lot of people use metal spoons,

but for me, I prefer a spatula,

because you can really scrape down to the bottom of the bowl like that.

And it does take a little bit of time, but that's fine.

Keep folding it around.

So, that will do for me.

There's a few lumps in there,

but there's no point in losing sleep over that.

Next, add the chocolate and cream cookies. So, just crumble them in.

I've got 100 grams here.

I like to put half in now and then once I've popped

the mix in the tin, I crumble some more in afterwards.

So, just a few more cookies on top.

And then,

I'll pop it into the oven for about 25 to 30 minutes at 180 degrees.

But do check after about 20 minutes, because brownies need to have a

little bit of gooiness in the middle and you don't want to overcook them.

And ovens vary so much.

Once they're done, leave them to cool completely in the tin.

Then cut them up.

Sprinkle them with icing sugar.

There.

Dense, gooey, fudgey. You're going to have to excuse me.

I've got brownies to eat.

I always like to take pictures of the things I bake.

It's just a really good way of keeping records.

And I've already confessed to my obsession for brownies.

But there's another superquick tray bake that I like to make. Flapjacks.

Just melt 175 grams of butter

in a pan over low heat.

Dip a brush in the butter

and brush around the baking tin that's lined with baking parchment.

Then add 175 grams of golden syrup

and the same amount of muscovado sugar to the butter.

And heat it through very gently.

Once the sugar has dissolved, take the pan off the heat

and stir in 350 grams of porridge oats,

followed by the finely grated zest of half a lemon.

Pack the mixture into the baking tin and really squash it down,

making it nice and flat.

Then bake it in the oven at 150 degrees for about 40 minutes

and then once it's cooked, get it out to cool for 15 minutes.

Then cut it into 12 squares.

Flapjacks. That's it.

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

you some highlights from the Saturday Kitchen recipe archives.

And this isn't one of them. Still to come today on Best Bites...

Three, two, one, go!

Chris Evans took the plunge and had a go at the omelette challenge.

But was it good enough to get onto the leaderboard? Find out later.

And Tom Kerridge is on a mission to turn British pub grub

into Michelin starred dining.

This pork schnitzel with apple puree will show you why

-he's worth getting excited about.

-Absolutely brilliant!

Comedian Paul Whitehouse faces food heaven or food hell.

Will he get his monkfish pie that was waiting for his food heaven

or will it be pan-fried plaice with cauliflower puree that

was lurking for his food hell?

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

Now, if you're planning to slam in the lamb this Sunday,

then here's Galton Blackiston with the perfect recipe.

And a bacon sandwich.

Good to have you on, mate.

Now, the only chef in Norfolk to hold a Michelin star.

-Yeah, we have done for nine years now.

-Nine years?!

-Yeah.

So very proud of it.

I don't think you set off originally to gain Michelin stars,

you just set off to cook the best you can possibly cook.

You didn't set off at all to cook, because you didn't

actually set off your career wanting to be a chef?

No, you're absolutely right, James, I left school wanting to play cricket.

And I wasn't good enough.

So, it was a matter of well, what are you any good at?

I'm not academic, so, you can cook a bit, so I did a market stall.

-And that was it. And hence you're here.

-Yes.

-Right, lamb!

Tell us about what you're cooking.

This is a chump of lamb, and I'm going to roast it,

take it off the bone and roast it.

You could roast it on the bone if you want, but there's a lot

of fat there, and I think you want it really medium rare, so if you take

it off the bone, take the fat off, then you're going to get it perfect.

-A lovely cut of meat.

-You can get your butcher to do this for you.

But it's quite easy to take it off the bone

if you want to do it yourself.

And I'm also going to serve with it

a ratatouille. Which is that.

-And I going to get you to do that!

-That's my cue! Thank you!

-I can't have you standing next to me and not doing anything!

-Exactly!

So, you're trimming off most of the fat, but not all of it?

I'll trim off just about the lot of it, because I wouldn't waste it,

God no, I'm a proprietor, and this is money, so...

-So what would you do with the trimmings?

-I'd use this for stock.

And there's quite a lot of meat there,

and what I have been doing is making this dish

which harps back to years ago,

from when I worked in the Lake District,

it's a dish called Bobotie, and it's South African.

And it's basically minced lamb.

Now this is something we've seen the Hairy Bikers cook on their show.

-You told me about this.

-It's got like a custard on the top.

Yes, savoury custard. It's absolutely delicious.

-It doesn't look that.

-Yes, but that's however you do it, James.

I mean you and I would probably make it look a picture!

Right, now, to seal this off,

you need to get a pan nice and hot.

I'm going to take this off there.

Thank you. Pop that there.

Get the pan nice and hot.

And then, oil in first,

I am using a bit of olive oil.

You could use rapeseed oil.

And butter. In that order.

-Not the other order.

-So, olive oil in first?

Yes, always olive oil in first. Get the pan nice and high.

This is where I went wrong on the omelette challenge.

THEY LAUGH

As soon as that butter goes, put these in.

The good thing about these cuts of meat

is that it's almost like just a perfect portion size, isn't it?

I think so. At Morston, I'd probably get two out of that, but, no!

If you had a restaurant in Yorkshire, they'd lynch you!

-That's a canape where I come from!

-Absolutely, yeah!

But, no, it's one person, one person portion.

-I think it's fantastic for barbecues.

-Do you use this cut much, Tone?

-In the restaurant?

-Yeah, yeah, a chump of lamb. We use it a lot.

Especially at lunch times.

What I like about it is, it's a very, very tender cut of meat,

but normally, with the tenderest cuts, like the fillet,

they're lacking in flavour. Whereas this is bursting.

It bursts with flavour, you're absolutely right, Tony.

Now, once you have a good colour all over, I like to roast on a trivet.

And not directly onto the bottom of the roasting tray. So like so.

-And then...

-Why?

The theory being that the heat goes all around rather than

directly on, if you know what I mean.

So that's why. Again, a bit more seasoning.

Like so. And into an oven, 200, 400, gas mark six.

So this is kind of like a ratatouille with...

-Is that for me to drink?

-It was meant to be for the sauce! But no!

You could, this ratatouille, traditionally, a lot of people

make ratatouille, they just kind of wrong it all in a pan.

It just ends up like a lump of mush, doesn't it?

Years ago, I suppose, in my sort of vagueness, I would dice up

all of the ingredients for ratatouille very finely...

You guys all might associate with that.

..and have it looking an absolute picture and tasting of mush,

you're right.

Now, I prefer the chunky thing,

where you actually individually taste each vegetable

and each component of that dish, and

I think it's just so much better.

What we're also going to do with this, and I like to roast it,

because I think that intensifies the flavour as well,

by roasting, rather than cooking it in a pan.

Now, Morston Hall, you use a lot of local produce as well,

but you've just got this new toy, haven't you?

I'm in the process of this amazing smoking machine.

It stands about the same size as me and it stands about that high.

-Six-foot?

-And the rest. Up like this.

But I tell you what, the produce, when you get it right,

you get it wrong it's awful, but if you get it right,

it's really good, and the smoked mackerel...

We get mackerel from 50 yards down the road from us,

and it's almost a sin to smoke it, yes, but it's fantastic.

I know you'd like it. I know you would.

Have you got shares in this company?!

No, it's not, it's a bloke down the road!

Anyway, this is now going to go into the oven,

as soon as you've done the red onion.

You can see the colours of that look so summery and so fresh.

-Thanks for that, I've chopped it all myself.

-Well done.

This is going in the oven. Again, about, I should say, 20, 25 minutes.

Traditionally, ratatouille tomatoes. We've got them here.

Going to cook them halfway through?

Halfway through, otherwise, they go a bit mushy.

So, halfway through the cooking,

we add the tomatoes, add the basil, stir it through.

But this works really well cold as well as hot.

Right, we've got some in there, I believe.

So, that piece of lamb, you don't want to overcook it, do you, really?

Well, you know, if you overcook it, then it's not,

you don't want to overcook it, no.

There's the other one.

So, literally, the tomatoes and basil get put in after 10,

-15 minutes, something like that?

-Yes, absolutely.

That will eat better to me, sort of lukewarm, almost cold, I find.

Rather than piping hot.

I'm actually a believer that food tastes better

when it doesn't go oh, oh, oh.

when it doesn't make you go like that, but, this is going to be good.

The tomatoes are added to it and the basil is added to it.

And it's a great thing to have. It's great on a barbecue.

If you put it into tinfoil.

And also, just lovely cold on the table, like you said. Just warm.

-Yes, Parmesan.

-You can tell, can't you? OK.

-Like so. Just a little bit.

The chump of lamb, let it rest, ideally. Cut it with the grain.

This is cutting beautifully.

And is there a bit of juice in the bottom there, James?

-I've got a little bit left.

-Well done.

-Just a little bit.

I have to say that this is cooked to perfection.

I don't know what's gone wrong, James!

We'll soon find out when you cook the omelette!

Will you stop going on about that on that!

-There's a pan there for a few juices.

-Thank you.

That just looks spectacular.

It's summertime on a plate.

It's simple cooking, which is what I like at home.

So, just remind us what that is again?

-It's roast chump of lamb with a rustic ratatouille.

-Perfection.

Look at that.

Well, go on then. You were nicking that.

I was going to nick that as well!

-Unfortunately, you've got to try this one as well!

-Oh, no!

-It looks delicious!

-The lamb is superb! Such a big chunk of meat.

-You know.

-Try a bit of the red pepper.

-It's good lamb.

-Mmm.

-Nice?

-Delicious.

-And also, that ratatouille,

-I mean Tony cooked fish earlier...

-Yes, that would work.

..John Dory, ratatouille that way, it must work with most things.

Yes, I'm interested in things, especially at home, where

families can, you know, it's not too cheffy, if you know what I mean.

Yeah, you're not standing over it. Once you got the vegetables chopped,

it was in the oven, 25 minutes. It's real, isn't it?

It's not too salty either, because when I cook lamb,

I often put salt on, I mean, I kind oil it and salt it,

and put it in for a long time, and kind of roast it for ages.

-But you don't really need it, do you?

-That is perfection. Lovely.

Now, presenter Chris Evans has cooked on the show

a fair few times with varying levels of success.

But he's only done the omelette challenge once,

let's find out if he made it onto the leaderboard.

-How many of these have you made this week?

-24, 25!

-Really?

Three, two, one, go!

-HE LAUGHS

-Grown men, innit? Over three eggs!

GONG RINGS

GONG RINGS

-Well!

-Well done, Rick. It's better than 37 seconds, or whenever!

-Rick, I'm just going to do that.

-Thank you very much, James.

It's all right, chef, no problem.

It's nicely baveuse in the middle.

This one, it's hardly a three egg omelette, is it, really?

-Well, there were three eggs there!

-Yeah, quail eggs!

-Rick Stein.

-What?

You were quicker.

-Take that with you.

-Yes!

-You did it in 30.44 seconds, so you jump right there.

-Yes!

APPLAUSE

-Chris Evans.

-This is going over your shoulder, isn't it?!

I'm so disqualified!

You did it...you wanted to beat Tom Kerridge, you didn't.

-You were quicker!

-No!

-No, you weren't!

You're 22.80, and no way that's going on the board!

If you don't fancy an omelette for breakfast,

after watching that, then I wouldn't blame you.

But perhaps a fried egg is more your thing.

Now here's the brilliant chef, Tom Kerridge,

with one on top of a pork schnitzel.

First, congratulations on The Great British Menu.

-And congratulations on your Michelin star.

-Thank you.

What are we cooking?

OK, we're doing a pork schnitzel with some pickled apples

and a fried duck egg.

Fried duck egg!

You start there, you want me to start with the apples.

Get the apples first.

Now, tell us about this dish, this is the pork, well,

people call it loin, don't they?

Pork tender loin. It's the fillet. So it's nice.

It's easy, quick to cook. Full of flavour. It's quite low in fat.

But yeah, it's a lovely piece of pork, and it's easy to do.

It's an easy dish to do for a Saturday morning.

But you've got to cook it quickly, haven't you, really?

Because it's got no fat in it.

Yes, because it's a low-fat content, it will dry out.

-Now you just take the whole fillets, cut it in half.

-Yeah.

And I bashed it within an inch of its life with a rolling pin.

And then I am going to get flour and some eggs

and we're going to panne it.

Cover it in breadcrumbs ready for frying.

So the flour, eggs and breadcrumbs. Now tell us about your restaurant

in Marlow, because it is genuinely a pub and still is a pub.

It is a pub, you can come in for a pint.

The problem is, it's only very, very small,

so if most people are in there actually eating,

there isn't very many tables to sit down and have a beer.

But, you know, it does work very well.

I try to keep it so that you can come through the door

and there's real ales on, so people know what it is.

If you want to come in and spend £300 on a bottle of wine, you're

very welcome to do so, but at the same point, if you want to come in

and drink a pint of beer and have steak and chips, that's also great.

-Are you a fan of the English pub?

-Oh, yes! Very much so!

Standing up, drinking a warm, flat beer, I love it!

But you're still trying to keep it, although you got the Michelin

star food, it's still, authentic pub experience, would you say as well?

Well, we try to just be as best as we can be.

I want it to be, you know, I'm quite a simple kind of guy.

When I opened the restaurant, I've worked in Michelin star

restaurants all my life and I just thought,

I wanted to be in an environment that I would like to go to on my

day off, which is exactly what myself and my wife aimed for when we opened.

Still, my day off, if I ever get one, I'm normally there.

But you started off with just you and, well, a couple of cooks,

and now you've got 13 chefs and stuff like that.

That was it, there was me, it started off me and two others, and we're now

into a full brigade of about, well it's 10 in the kitchen, plus another

three kitchen porters, so yeah... We're going to get the duck egg on.

Get the duck egg on.

Cook it nice and slowly, we're going to cook the duck egg.

-So it doesn't fry to quickly.

-I've turned it up a little bit.

-You might want to turn it down.

-I'll turn that down.

-Not a fan of the crispy egg?

-No, I like eggs nice and soft.

-I want the yolk to be...the yolk kind of acts as the sauce.

-Right.

-I like soft yolks. I like the crispy bits on the outside.

-Yeah.

OK, so, to serve with that we're doing some celery as well.

-You want the pickling liquor on?

-I do want the pickling liquor.

So tell us about this pickling liquor. Because I've got...

Ready to go. OK, it's equal parts.

White wine vinegar, some caster sugar, and basically, we're getting

the sugar to dissolve and we're going to put in there, some star anise.