Episode 27

0:00:02 > 0:00:05Good morning. It's a mouth-watering menu of recipes on Best Bites.

0:00:26 > 0:00:30And welcome to the show. We have taken a good look through the Saturday Kitchen recipe archives

0:00:30 > 0:00:33and chosen some delicious dishes for you today.

0:00:33 > 0:00:34The delights include -

0:00:34 > 0:00:39a wonderful walnut and coffee cake for musical star Jodie Prenger.

0:00:39 > 0:00:43- Happy?- Me likey.- Me likey. There you go.

0:00:43 > 0:00:47Michelin starred chef Jason Atherton knows how to impress people with his food.

0:00:47 > 0:00:49Look at that. The smell,

0:00:49 > 0:00:53the fragrance, super.

0:00:53 > 0:00:56'And his sea bream recipe with a fennel and orange salad

0:00:56 > 0:00:59'would wow any Sunday lunch table.'

0:00:59 > 0:01:01Now, if you need to feed the entire family today,

0:01:01 > 0:01:04then Adam Byatt has the perfect recipe.

0:01:04 > 0:01:06It's a braised short rib of beef and onion pie

0:01:06 > 0:01:10'that will definitely keep the hungry hordes quiet this weekend.'

0:01:10 > 0:01:13If you're doing this at home, watch your net curtains.

0:01:13 > 0:01:18'And comedian Jon Culshaw faces Food Heaven or Food Hell.

0:01:18 > 0:01:21'There were venison burgers with baby carrots all set for Food Heaven,

0:01:21 > 0:01:24'and chargrilled squid with a warm radish pickle

0:01:24 > 0:01:25'lying in wait for Food Hell.'

0:01:25 > 0:01:28For Food Hell, can I just have the omelette?

0:01:28 > 0:01:30'Find out what he gets at the end of the show.'

0:01:30 > 0:01:33Now, if you're looking for a spicy, lighter Sunday lunch today,

0:01:33 > 0:01:38then this mulligatawny soup from great British chef Marcus Wareing is just the ticket.

0:01:42 > 0:01:43Is this off the menu?

0:01:43 > 0:01:45- It is off the menu. - OK, sounds good to me.

0:01:45 > 0:01:47This is mulligatawny soup,

0:01:47 > 0:01:49which is a dish that I did when I was at college,

0:01:49 > 0:01:52- believe it or not.- It didn't have these things at college.

0:01:52 > 0:01:54- Didn't have these, we had a bit of mutton.- OK.

0:01:54 > 0:01:58So, what we have done is taken the basic of the dish. We've incorporated quail.

0:01:58 > 0:01:59Off you go, then. A little bit of quail.

0:01:59 > 0:02:06- You want me to dice...- If you, James, could...chop that.- Yeah.

0:02:06 > 0:02:08- And the apple, that would be great.- Yeah.

0:02:08 > 0:02:10- I'm going to cut off the neck of the quail.- OK.

0:02:10 > 0:02:14And then I'm just going to pop that into this chicken stock.

0:02:14 > 0:02:18A little bit of light chicken stock. Just take off the neck like so.

0:02:18 > 0:02:22- So quail, it's good, but all quail is farmed now.- Yes.

0:02:22 > 0:02:27I believe, wild quails, you can't actually get it.

0:02:27 > 0:02:29It's protected. There you go.

0:02:29 > 0:02:33I do believe it's the only migrant game bird we have.

0:02:33 > 0:02:36- Oh, really?- I don't know where it goes, at that size.

0:02:36 > 0:02:38It probably goes to the Isle of Wight!

0:02:38 > 0:02:41- So we just put those into there. - There you go.

0:02:41 > 0:02:43- It wouldn't get across the Channel! - If you grate...

0:02:43 > 0:02:46- Yeah, right.- ..the apple, that'd be great. I'm putting butter into here.

0:02:46 > 0:02:51Basically, what we are going to do is going to make a basic roux, really.

0:02:51 > 0:02:53And we've got a bit of curry powder and some flour.

0:02:53 > 0:02:56We just melt the butter in a pan.

0:02:56 > 0:02:58Now, it's said to come from India, this soup.

0:02:58 > 0:03:01I think the flavours of curry have always been...

0:03:01 > 0:03:02We have always used them.

0:03:02 > 0:03:06Chicken tikka masala is a very big favourite of the English nation.

0:03:09 > 0:03:10So incorporate that in there.

0:03:10 > 0:03:13- So butter, flour, and curry powder you have got in there? Right?- Yeah.

0:03:13 > 0:03:16- Do you want this lot?- If you could... Yeah, that'd be great.

0:03:16 > 0:03:18- Just throw that in there. - So the apples and onions.

0:03:18 > 0:03:21- Just cook those down.- Yeah.

0:03:21 > 0:03:22What else do you want to do?

0:03:22 > 0:03:26- If you just want to dice up the sweet potato.- OK.

0:03:26 > 0:03:29So tell us about the restaurant, then. Because the hotel,

0:03:29 > 0:03:33famous location but they were going to knock it down.

0:03:33 > 0:03:36That's right. And it's been restored back to its absolute, amazing glory.

0:03:36 > 0:03:4012 years, it has taken. Nine years in restoration work.

0:03:40 > 0:03:43It is one of the most beautiful buildings in the UK, isn't it?

0:03:43 > 0:03:45It is absolutely incredible.

0:03:45 > 0:03:47And the restaurant is right at the very front

0:03:47 > 0:03:49so it is a pretty special place.

0:03:49 > 0:03:52And we call it the Gilbert Scott after the architect, Sir George.

0:03:52 > 0:03:56Right. Now, it's a different venture for you because obviously,

0:03:56 > 0:03:59- the Berkeley, fine dining...- Yep. - ..you know.

0:03:59 > 0:04:03- You're still there.- Very much.- But this is much...much larger.- It is.

0:04:03 > 0:04:05It's an English brasserie.

0:04:05 > 0:04:09The history actually in the building itself, the fact that it was built

0:04:09 > 0:04:12late 1800s. What we have done is we have researched

0:04:12 > 0:04:15into some of the old classics, looked through the old cookery books -

0:04:15 > 0:04:17Elizabeth Beeton, John Nott,

0:04:17 > 0:04:20and we've come up with some really, really great old classics

0:04:20 > 0:04:23and not reinvented them, but brought them back to life.

0:04:23 > 0:04:25- Yeah.- So... It's an interesting journey,

0:04:25 > 0:04:28finding all the old recipes and recreating them.

0:04:28 > 0:04:32- And remember, even this one is the Elizabeth Beeton cookbook.- Yeah.

0:04:32 > 0:04:36This is something I used to do, one of the first dishes I cooked at college.

0:04:36 > 0:04:40But normally you would put mutton in that and cook it for a lot longer?

0:04:40 > 0:04:43- Yes, exactly. It's almost sort of a slow stew, really.- OK.

0:04:43 > 0:04:45Now the quail, you've just...

0:04:45 > 0:04:47you've put it in the stock, why have you done that?

0:04:47 > 0:04:52Just to give a bit of firmness and help it blanch.

0:04:52 > 0:04:55- It's something you can pre-do, pre-prepare.- Yeah.

0:04:55 > 0:04:58- Put them in the fridge and then warm them through.- OK.

0:04:58 > 0:05:00So I'm going to leave them on the bone,

0:05:00 > 0:05:02just putting them in a pan with a little bit of oil.

0:05:02 > 0:05:05Do you want these veg in there?

0:05:05 > 0:05:07Yeah, that can go straight in, cook down.

0:05:07 > 0:05:10- If you could turn the heat up, James, that'd be great.- Yeah.

0:05:10 > 0:05:14- That's...- Do you want me to do that?- Yeah, why not?

0:05:16 > 0:05:18- So you leave the bones on, yeah? - Leave the leg on.

0:05:18 > 0:05:22- Is this a starter on the menu? - It is, yeah, it is.

0:05:22 > 0:05:24It is served in a little pot, almost like

0:05:24 > 0:05:26- a soup dish, really.- OK.

0:05:26 > 0:05:29- There are your two legs.- Great.

0:05:29 > 0:05:31And you just pan-fry these, yeah?

0:05:31 > 0:05:34Yes, put them in a little pan with some oil.

0:05:34 > 0:05:36I'm finishing it with a bit of butter.

0:05:36 > 0:05:40That's going to sit on top, like so. Into the pan.

0:05:40 > 0:05:43- There you go.- Great.

0:05:43 > 0:05:45- Got the things there.- The legs.

0:05:47 > 0:05:51- That's perfect, James. - Another one, yeah?- Great.

0:05:51 > 0:05:54- Now, didn't you do a book recently as well?- That was a while ago.

0:05:54 > 0:05:56- About a year ago.- A while ago.

0:05:56 > 0:05:59- Yeah, it has been a while since you were here.- A busy year for me.

0:06:01 > 0:06:03The restaurant opens next week,

0:06:03 > 0:06:05so we've got a lot going on at the moment.

0:06:05 > 0:06:07And it's been a year in the making,

0:06:07 > 0:06:10the menu development, the design of the restaurant.

0:06:10 > 0:06:14A lot of architectural beauty you have got to preserve in the room.

0:06:14 > 0:06:17- Yeah. - It's been an incredible journey.

0:06:17 > 0:06:21- It must have been fun... - It was.- ..seeing it built like that?

0:06:21 > 0:06:24It is, and going through that process is amazing.

0:06:24 > 0:06:28What we have here is a bit of coconut milk towards the end.

0:06:28 > 0:06:32Just allow that to simmer. Like so.

0:06:32 > 0:06:34If you could do me some onion rings, it'd be great.

0:06:34 > 0:06:38- Do you know what mulligatawny means? - I'm sure you're going to tell me!

0:06:39 > 0:06:43- Pepper water. Pepper water.- OK. - There you go.

0:06:43 > 0:06:47Put it on your menu. Now, onion rings you got with this.

0:06:47 > 0:06:53Yeah, this is a little extra. Onion bhaji in cookery is great.

0:06:53 > 0:06:55So we are just going to pane those in a little breadcrumb.

0:06:55 > 0:07:01- I'm just going to, me.- Chop a little bit of butter into the quail.

0:07:01 > 0:07:02- Yeah.- Like so.

0:07:03 > 0:07:06But the speed that that little quail cooked...

0:07:06 > 0:07:10Very, very quick. In here, I've got

0:07:10 > 0:07:12split yellow lentils, which have been blanched.

0:07:12 > 0:07:14Right.

0:07:14 > 0:07:18- Would you get those from a tin, or cook them yourself?- Either.- Either.

0:07:18 > 0:07:21Either. With a dish like this, it's very much...

0:07:22 > 0:07:25It's a great stew, so tinned, precooked, makes it easier.

0:07:25 > 0:07:27- But it's quick doing it this way.- Yes, it is.

0:07:27 > 0:07:30Onions go in.

0:07:30 > 0:07:35The research into the English history of cookery, it's amazing

0:07:35 > 0:07:37when you pick up an old book of Elizabeth Beeton

0:07:37 > 0:07:40it's incredible, the amount of different recipes.

0:07:40 > 0:07:43You could practically write your menu for the next five years.

0:07:43 > 0:07:46- Because a lot of it was water-based. - Very much so.

0:07:46 > 0:07:47Some recipes are very basic.

0:07:47 > 0:07:50- They are.- But you take elements. - That is absolutely right.

0:07:53 > 0:07:56- There's your onions.- Have you got a bowl for them, James?

0:07:56 > 0:07:59- Have I got what?- A bowl. A nice English bowl.

0:07:59 > 0:08:03- Funnily enough, I've got another one!- Fantastic.- Look at that one.

0:08:03 > 0:08:07You got the best one, you see. Look at that. There you go.

0:08:07 > 0:08:10- Right, you want some coriander as well?- Yes, I do.- OK.

0:08:10 > 0:08:12Mix that around.

0:08:17 > 0:08:19It's a stew/broth, really.

0:08:19 > 0:08:23You can lighten it up just by adding a little more stock.

0:08:24 > 0:08:28The coconut milk is the key to that, I think. You get a great flavour...

0:08:28 > 0:08:34Sorry? Yes. Just finishes it off lovely. Just put your quail...

0:08:34 > 0:08:39It's a great sharing dish, actually. Put the quail on there, like so.

0:08:42 > 0:08:46- Well-coloured onion rings on the top. - Well, the oil was a bit hot, Chef.

0:08:46 > 0:08:49You just get what you are given.

0:08:49 > 0:08:51- I've cooked three quarters of it. - There we go.

0:08:51 > 0:08:54- A little chopped coriander on top. - Happy with that?

0:08:54 > 0:08:56- Lovely.- Remind us what that was?

0:08:56 > 0:08:58That's mulligatawny soup with quail

0:08:58 > 0:09:02- and very, very well cooked onion rings.- There you go. Look at that.

0:09:07 > 0:09:10- They're not that bad! - You just took one out.

0:09:10 > 0:09:12- I'm going to put that one in instead.- OK.- There you go.

0:09:12 > 0:09:16Right, there you go. You get to dive in again. It just keeps coming, Dom.

0:09:16 > 0:09:18- This is brilliant. - Dive into that one.

0:09:18 > 0:09:20So the idea of the quail,

0:09:20 > 0:09:22you can eat that with your fingers.

0:09:22 > 0:09:26Yeah. You can serve it in a big dish and put it on a bowl and eat it.

0:09:26 > 0:09:27I love mulligatawny anyway.

0:09:27 > 0:09:31- And it's so quick. We've made it... Are you going to nick that?- Yeah.

0:09:31 > 0:09:33- He has nicked my onion rings, you see.- I like the onion rings.

0:09:38 > 0:09:42Shortly, I'm cooking a cracking walnut and coffee tart which you must have a go at.

0:09:42 > 0:09:44This is going to be waffles with bacon.

0:09:44 > 0:09:47The first, here is Rick Stein.

0:09:52 > 0:09:55Bangladesh is mostly part of the Ganges Delta

0:09:55 > 0:09:59and is therefore covered in a myriad of rivers and lakes.

0:09:59 > 0:10:03And as Noel Coward said of Norfolk, "It's terribly, terribly flat."

0:10:03 > 0:10:08And it's not surprising that an awful lot of travel and life is conducted on boats,

0:10:08 > 0:10:11some of them only just worthy of the name.

0:10:11 > 0:10:16It's also not surprising that the waterways provide more than just a way to get around.

0:10:16 > 0:10:22Which means of course, that you're never too far from a fish market.

0:10:22 > 0:10:27Well, I think I can guarantee that all the fish here are... Cheers, yeah, it's OK.

0:10:27 > 0:10:30I'm just talking to the camera, don't worry about it.

0:10:30 > 0:10:33Erm, I think I can guarantee these are freshwater fish.

0:10:33 > 0:10:35River fish, not farm fish.

0:10:35 > 0:10:38I mean I can recognise some of them.

0:10:38 > 0:10:42Er, I'm fairly certain that's a, a freshwater bream and that's obviously a carp.

0:10:42 > 0:10:46And over here I think these are what we call shad.

0:10:46 > 0:10:47Ilser.

0:10:47 > 0:10:52I think so. I think those are... Now those...

0:10:52 > 0:10:57Well, those are... those are big 'uns!

0:10:57 > 0:11:00Erm what are they? What's...what are they called?

0:11:00 > 0:11:02Name, name?

0:11:02 > 0:11:03Sascarbia.

0:11:03 > 0:11:05Sascarbia. Glascarpia.

0:11:07 > 0:11:09I'll have to look it up.

0:11:09 > 0:11:15My gosh! I mean it just shows you how much water, fresh water there is in this country.

0:11:15 > 0:11:19I mean, there's so many varieties of fish and so much of it.

0:11:19 > 0:11:24Look at those little freshwater prawns, they're good, wonderful!

0:11:24 > 0:11:29Erm, they look again like small, small shad,

0:11:29 > 0:11:33and that's the-the most revered fish in Bangladesh.

0:11:33 > 0:11:37And there's more in there, so we better go and have a look inside as well.

0:11:37 > 0:11:39Follow me!

0:11:39 > 0:11:41Oh, my gosh! Look at these!

0:11:41 > 0:11:44OK?

0:11:44 > 0:11:47Yeah, glasgarbia, glasgarbia, yeah-yeah.

0:11:51 > 0:11:54I mean it just shows you, I mean there must be such a depth of water

0:11:54 > 0:11:58to have fish like that, that big in the, in the rivers.

0:11:58 > 0:12:00Very impressed.

0:12:00 > 0:12:02I like my fish, you see.

0:12:02 > 0:12:04And these?

0:12:07 > 0:12:10Definite catfish in there.

0:12:10 > 0:12:11There.

0:12:12 > 0:12:17That's a, that's a real catfish, that's the real thing.

0:12:17 > 0:12:19Ah!

0:12:19 > 0:12:23Sorry. I'll probably have to buy that one.

0:12:24 > 0:12:28Good, thanks. I will buy the head, OK.

0:12:31 > 0:12:33More, more!

0:12:33 > 0:12:35Come on then.

0:12:36 > 0:12:44So here I am, lost in the fish market, completely confused but deliriously happy. Ah!

0:12:44 > 0:12:48I think, I think it must be in this pond, big fish in here.

0:12:48 > 0:12:51So this is where you keep it, in here.

0:12:51 > 0:12:53Well, they are big fish.

0:12:55 > 0:12:58I expect you not eating, er, this fish, not eating.

0:12:58 > 0:13:01OK, not eating. They're ceremonial.

0:13:01 > 0:13:02Yeah, ceremony OK.

0:13:02 > 0:13:04Religious reasons.

0:13:04 > 0:13:06- Right.- For God.- For Gods.

0:13:06 > 0:13:08- Yeah.- Wow, and what are they called?

0:13:08 > 0:13:10Yeah, the fish name godder.

0:13:10 > 0:13:14Godder, all right, OK. Thank you.

0:13:14 > 0:13:16Fantastic!

0:13:19 > 0:13:27As Shokat, the TV cook I met in Dhaka said, this country is made up of two things, fish and rice.

0:13:27 > 0:13:30He gave me this recipe. It couldn't be simpler.

0:13:30 > 0:13:36It's got mustard seed oil - you can get that in Indian delis - onion, finely chopped,

0:13:36 > 0:13:40garlic, chilli powder, turmeric

0:13:40 > 0:13:43and ground mustard seeds, all cooked out in a pan.

0:13:45 > 0:13:52You need to soften it well so it will make a smooth paste when it's transferred to a pestle and mortar.

0:13:52 > 0:13:56Well, this is what they call a masala in the Indian sub-continent.

0:13:56 > 0:14:00it just means a mix of spice and that actually is a very simple masala.

0:14:00 > 0:14:04And particularly Bangladeshi, I think, because of the large amount

0:14:04 > 0:14:08of very, very pungent, er mustard oil and mustard seeds.

0:14:08 > 0:14:11But actually what makes this a Northern Indian dish

0:14:11 > 0:14:15is also the large quantity of onion and garlic in it.

0:14:15 > 0:14:21I'm using cod but in Bangladesh it would more often than not be a freshwater fish.

0:14:21 > 0:14:24I like to salt all my fish well.

0:14:24 > 0:14:30In this case I spread a generous amount of the masala on both sides and top them off with a few slices

0:14:30 > 0:14:35of raw onion and a few emerald jewels of fresh green chilli.

0:14:35 > 0:14:40Now, because I want it to look really authentic, I've got some banana leaves to make my parcels.

0:14:40 > 0:14:45You can get them in most Asian shops, but of course you don't have to have them.

0:14:45 > 0:14:50You'll get the same effect if you use grease-proof or baking paper or even foil.

0:14:50 > 0:14:54They'll steam just as well but you won't have the same romance.

0:14:56 > 0:15:01To go with it you'll need a salad of thinly-sliced tomato, onion,

0:15:01 > 0:15:08cucumber and tiny bits of green chilli which are seasoned with cumin and red chilli powder.

0:15:08 > 0:15:13Use some salt and plenty, and I really mean plenty, of crushed black pepper.

0:15:13 > 0:15:17The juice of a lime and chopped coriander leaves.

0:15:17 > 0:15:20And that's ready for a perfect salad.

0:15:20 > 0:15:23You know without it, the fish wouldn't be half as good.

0:15:23 > 0:15:28But by now it will be cooked quite enough and when you open up

0:15:28 > 0:15:35those lovely little parcels, the wonderful aromas will get your taste buds tingling like mad.

0:15:35 > 0:15:41Serve it with plain boiled Basmati rice naturally and some of that piquant salad.

0:15:42 > 0:15:46This is dinner party stuff and couldn't be easier.

0:15:48 > 0:15:54This is my new friend and guide, Kamran Chaudri, who insisted after the mayhem of Sylhet,

0:15:54 > 0:16:00on taking me to the Shari River, a place he said had magical qualities.

0:16:00 > 0:16:04He was the member of parliament for this region and loves this countryside.

0:16:04 > 0:16:06He's extremely proud of it.

0:16:14 > 0:16:16What, what's this then?

0:16:16 > 0:16:19This it's a beehive they've just taken off a tree.

0:16:19 > 0:16:22Why have we got the bees as well, then?

0:16:22 > 0:16:26Well, he hasn't got time to get rid of them, once he gets home, they'll get rid of the bee...

0:16:26 > 0:16:28- Oh, I see. - ..and then take the honey out.

0:16:28 > 0:16:31You don't buy the honey with the bees, then.

0:16:31 > 0:16:34No, but he's got a part of the honey here in his, er...

0:16:34 > 0:16:36- From the hive.- Yeah.

0:16:36 > 0:16:38And that, is that wild? It's not a cul...

0:16:38 > 0:16:40It's wild, it's not cultivated.

0:16:40 > 0:16:43Would you ask him if he gets stung much by them?

0:16:53 > 0:16:54- Oh, he gets stung quite often. - Yeah.

0:16:54 > 0:16:58But this bunch of bees are, er, baby bees.

0:16:58 > 0:17:02- Oh, right.- They haven't really grown their sting.

0:17:02 > 0:17:06Kamran has arranged for us to eat in a local restaurant.

0:17:06 > 0:17:10Well, he owns it, actually. Here, they cook a curry famous in Bangladesh.

0:17:10 > 0:17:16Well, these two very well turned out chefs are going to, are preparing beef shatkora.

0:17:16 > 0:17:18And I've just eaten a dish of beef shatkora

0:17:18 > 0:17:21and I'm really looking forward to seeing how it's made.

0:17:21 > 0:17:26But what I do know is that the most important ingredient is this.

0:17:26 > 0:17:32The shatkora which is a citrus fruit very like a grapefruit which it resembles

0:17:32 > 0:17:37but you can't eat it erm as a fruit and it is unique to Sylhet

0:17:37 > 0:17:40so we aren't going to get this dish anywhere else,

0:17:40 > 0:17:43so I'm already thinking how am I going to recreate it back home.

0:17:43 > 0:17:46I guess I'll probably use a grapefruit

0:17:46 > 0:17:50but apparently this is not sliced and put into the curry till right near the end,

0:17:50 > 0:17:54so you get that lovely citrus-y flavour in the finished dish.

0:17:57 > 0:18:00I'm just trying to work out what cut of beef it is here.

0:18:00 > 0:18:02It looks like blade or feather.

0:18:02 > 0:18:05But I think I'd use topside at home.

0:18:05 > 0:18:08I must say it looks like they're making it for about, er, 20 people.

0:18:08 > 0:18:12So, like most curries, they fry off sliced shallots,

0:18:12 > 0:18:17a whole heap of them, and when they're softened, in go the spices.

0:18:17 > 0:18:23In this case, cardamom, cloves, cassia leaves and cinnamon.

0:18:23 > 0:18:27Now you're not going to get cassia leaves in the UK, I don't think.

0:18:27 > 0:18:29So, maybe bay leaves.

0:18:29 > 0:18:30Maybe curry leaves.

0:18:30 > 0:18:36And then some minced ginger. Quite a lot of it. And then pureed garlic.

0:18:36 > 0:18:39I've noticed consistently through my travels in Bangladesh

0:18:39 > 0:18:43that they use minced up garlic.

0:18:43 > 0:18:45Next comes chilli powder and turmeric.

0:18:45 > 0:18:50Here they use powdered turmeric. Elsewhere they use fresh.

0:18:50 > 0:18:53When in Bangladesh, they don't use fresh.

0:18:53 > 0:18:56He loosens it all up with some water from the rice pot.

0:18:56 > 0:18:59Now salt and ground cumin.

0:18:59 > 0:19:01And then in goes the beef.

0:19:01 > 0:19:03I was half joking when I said

0:19:03 > 0:19:06it was 20 people, but I think I was right on the money.

0:19:06 > 0:19:11Anyway, that cooks for at least two hours or if it's Bangladeshi beef,

0:19:11 > 0:19:14a little bit longer. Then he adds tomato puree.

0:19:14 > 0:19:17I'm surprised he didn't use fresh tomatoes

0:19:17 > 0:19:19because there's so many around in Bangladesh.

0:19:19 > 0:19:21And then ghee.

0:19:21 > 0:19:23That's a type of clarified butter.

0:19:25 > 0:19:27Now for the shatkora itself.

0:19:27 > 0:19:30You only use the skin of the fruit as it's so sour.

0:19:30 > 0:19:33And you cut it into little chunks.

0:19:33 > 0:19:38The rice for this dish is cooked inside a bamboo tube, but when it goes into the tube

0:19:38 > 0:19:43it's mixed with coconut milk so it's slightly sweet and sticky.

0:19:43 > 0:19:46In fact rice cooked in a bit of coconut milk makes a pleasant change.

0:19:46 > 0:19:51But if I was doing this at home, I think I'd leave out the bamboo!

0:19:52 > 0:19:59Now it's time for the chunks of shatkora to go in to cook through until tender. And that's it.

0:19:59 > 0:20:04And by the way, I've discovered you CAN get shatkora in the UK.

0:20:04 > 0:20:10If you ever see this on a menu at your local Indian restaurant, don't hesitate. It's lovely.

0:20:10 > 0:20:15And that shatkora contrasts beautifully with the hot and slightly sweet curry.

0:20:18 > 0:20:21Anyway, I was keen to see a tea plantation.

0:20:21 > 0:20:24Something which was started in the days of the Raj.

0:20:24 > 0:20:28The local population I'm told weren't over keen to work in the tea gardens

0:20:28 > 0:20:34so the owners brought in workers from other parts of India which they called coolies.

0:20:34 > 0:20:41The tea gardens became their world with their own schools, medical centres and everything they needed.

0:20:41 > 0:20:45100 years later, it's still more or less the same.

0:20:45 > 0:20:51Er, what's, what really is a wonder to me, how the initial British planters,

0:20:51 > 0:20:54in most cases the Scottish people...

0:20:54 > 0:20:58- Yeah.- ..came to this wild, wild areas, forest, cleared them up,

0:20:58 > 0:21:03and set up this, er, tea estates or tea gardens as they're known.

0:21:03 > 0:21:08And the owners would be the masters in every sense of the word.

0:21:08 > 0:21:13So the manager would be lord, a lord and master,

0:21:13 > 0:21:17virtually almost with power of life and death over you.

0:21:29 > 0:21:35Kamran, I'm silly but I didn't realise that Bangladesh had anything to do with tea.

0:21:35 > 0:21:40Well, strangely enough, we are one of the largest exporters of tea today.

0:21:40 > 0:21:43I just want to try a tea bud, see what it tastes like.

0:21:45 > 0:21:50And it's very bitter but how on earth anybody would have figured out

0:21:50 > 0:21:56that a leaf from a bush like this would make tea, I just don't know.

0:21:56 > 0:22:01Well, er, 2,500 years ago, a Chinese emperor was out hunting.

0:22:01 > 0:22:05And he used to drink a hot glass of water every morning.

0:22:05 > 0:22:09And one day a leaf fell into the glass. It turned brown.

0:22:09 > 0:22:11And he liked the taste of it.

0:22:11 > 0:22:15- And then that's where they discovered tea.- Well, I'm blowed.

0:22:15 > 0:22:16I'm sure that's true.

0:22:20 > 0:22:26They don't use the whole bush, only the fresh, new tips and of course they shoot again quite quickly.

0:22:26 > 0:22:31Here they brew their tea in a completely different way from us.

0:22:31 > 0:22:35They don't even use a teapot, but put the leaves straight into a saucepan of boiling water.

0:22:37 > 0:22:42So, we've got cloves, cardamom, cinnamon and sliced ginger.

0:22:42 > 0:22:45One of my fondest memories of travelling all over Asia,

0:22:45 > 0:22:51particularly in the Indian sub-continent, is being woken up in the early morning on a train journey

0:22:51 > 0:22:56with a cup or quite often a glass of very strong, very sweet tea.

0:22:56 > 0:22:59And sometimes it's spicy as well.

0:22:59 > 0:23:01It's called masala chai.

0:23:01 > 0:23:04And I learnt that it's normally not made with milk but with condensed milk.

0:23:04 > 0:23:10That's what gives it that real sweetness and to be honest, I'm absolutely addicted to it.

0:23:15 > 0:23:17What's so interesting to me about this, though,

0:23:17 > 0:23:22is that if you think about India, you'd have thought the sort of natural way of drinking tea

0:23:22 > 0:23:26would probably be like with China, just steeping it in water.

0:23:26 > 0:23:29So why this very milky, strong tea?

0:23:29 > 0:23:34Well, of course it's the English influence that brought that about.

0:23:34 > 0:23:39And apparently at the beginning of the 20th century, the Indians didn't drink much tea at all.

0:23:39 > 0:23:43So the British, in the form of the Indian Tea Association,

0:23:43 > 0:23:49persuaded factory workers, mill workers, textile workers to have tea breaks.

0:23:49 > 0:23:53So it wasn't a sort of like a nice thing to do like,

0:23:53 > 0:23:57you know, let's all have a little rest, it was let's drink more tea.

0:23:57 > 0:24:03And they persuaded the char-wallahs on the railways to encourage people to drink tea

0:24:03 > 0:24:06and this is the sort of tea they drank. A cup of char.

0:24:13 > 0:24:17There we go. A little history lesson. Now, not a big fan of hot drinks, I don't drink tea or coffee.

0:24:17 > 0:24:21However, I occasionally cook with them and this is a recipe that I'm going to do now.

0:24:21 > 0:24:24It's like a walnut and coffee frangipane tart with prunes in the bottom.

0:24:24 > 0:24:27How do you not like hot drinks? You're a Yorkshireman.

0:24:27 > 0:24:31- A cup of tea!- No. I don't like it. I don't like hot drinks, never have.

0:24:31 > 0:24:35- Really?- Never have, no. We are going to make this with walnuts.

0:24:35 > 0:24:39There is no flour in here in this filling for the frangipane.

0:24:39 > 0:24:42We're going to blitz those, so you end up with...

0:24:42 > 0:24:45A bit like ground almonds. But we're using walnuts.

0:24:45 > 0:24:48Once you get to that stage, they're done.

0:24:48 > 0:24:53I'm going to mix together some butter and sugar together.

0:24:53 > 0:24:56and start whisking this and then slowly add my eggs

0:24:56 > 0:24:59with a little bit of coffee in there as well.

0:24:59 > 0:25:02Gradually start whisking that up all together.

0:25:02 > 0:25:07Do you know what I really like? Have you ever tried pickled, um, pickled...

0:25:07 > 0:25:09pickled...nuts?

0:25:09 > 0:25:12Pickled nuts? Pickled walnuts?

0:25:12 > 0:25:15- Pickled walnuts, yes.- Yeah, they're nice. Good with cheese.

0:25:15 > 0:25:17Yeah. Really nice.

0:25:17 > 0:25:20You can use walnuts instead and serve this on a cheeseboard.

0:25:20 > 0:25:22You can take some sugar and water,

0:25:22 > 0:25:23create a stock syrup,

0:25:23 > 0:25:26take the walnuts, throw those in.

0:25:26 > 0:25:30- All right?- Yeah.- Cook them for literally about 30 seconds, OK?

0:25:31 > 0:25:32And then drain them off.

0:25:32 > 0:25:37- And then deep-fry them. They taste amazing.- Really?- Lovely and sweet.

0:25:37 > 0:25:38And they are nice and soft,

0:25:38 > 0:25:40because you have cooked them in stock syrup.

0:25:40 > 0:25:43- And all you do is just deep-fry these.- Really healthy, then?

0:25:43 > 0:25:49Yeah, really healthy. Exactly! So tell me how it all started?

0:25:49 > 0:25:53Because like most chefs do, they do their training, working in kitchens, pot washing....

0:25:53 > 0:25:57Oh, James, I've done the rounds.

0:25:57 > 0:25:59You know what, some of the places...

0:25:59 > 0:26:03I remember one place it was a working men's club

0:26:03 > 0:26:07- and they had a chicken wire mesh. - This in the UK?- This was in the UK.

0:26:07 > 0:26:11So people don't throw ashtrays at you and things like that.

0:26:11 > 0:26:17It's one of my best gigs! So I kind of did that, loved it.

0:26:17 > 0:26:19Used to work for Disney on the cruise ships

0:26:19 > 0:26:22and was very good friends with a fairy godmother.

0:26:22 > 0:26:25- Right.- And then bizarrely got really involved in...

0:26:25 > 0:26:27it's the weirdest life story.

0:26:27 > 0:26:30And then got involved doing a lot of support for comedians

0:26:30 > 0:26:34like Joe Pasquale, Bernard Manning.

0:26:34 > 0:26:38- So I used to warm the crowd up. - Right. That was singing, or...?

0:26:38 > 0:26:41- A bit of everything, comedy and...?- Well, this is it.

0:26:41 > 0:26:44I never told a joke, but I was a comedy act.

0:26:44 > 0:26:47- So I don't know what that says for me singing.- OK.- Not great, is it?

0:26:47 > 0:26:50But while you were doing that, you always keen

0:26:50 > 0:26:52on doing auditions and stuff for the shows.

0:26:52 > 0:26:56You were saying the reason why you didn't get the parts was not

0:26:56 > 0:27:00- because of your voice, it was you. - Go on, say it. Say it.

0:27:00 > 0:27:02Are you trying to say about the size of my backside?

0:27:02 > 0:27:04- No.- It's fine. It's fine.

0:27:04 > 0:27:07- Blokes can't get away with it, you see.- No, you can't, really.

0:27:07 > 0:27:11But no, I was at my biggest. I was 22 stone.

0:27:12 > 0:27:14It's all that chocolate, isn't it?

0:27:14 > 0:27:17But then, it was the show that you did, The Biggest Loser.

0:27:17 > 0:27:21Yes, it's just been on. I think it has just recently aired, hasn't it?

0:27:21 > 0:27:23- It was half your body weight. - I know.

0:27:23 > 0:27:26I lost 8 1/2 stone in six months. That's a lot, isn't it?

0:27:26 > 0:27:28It's incredible. It is incredible.

0:27:28 > 0:27:30You wonder where it goes, don't you?

0:27:30 > 0:27:32You don't just like leave it in the back door?

0:27:34 > 0:27:36But no, that kind of really transformed my life

0:27:36 > 0:27:38and I still love singing and stuff like that.

0:27:38 > 0:27:41- And I did go for auditions and I never got them.- Aw-w-w.

0:27:41 > 0:27:46- But then of course, your big break was I'd Do Anything.- Yes.

0:27:46 > 0:27:50- Not literally, but, yes. - But that was literally...

0:27:50 > 0:27:54- It was a huge break for you, because masses of people went for it.- Oh, huge.

0:27:54 > 0:27:58The West End must be quite cut-throat in terms of trying to get a part.

0:27:58 > 0:27:59Do you know, it's...

0:27:59 > 0:28:02Yeah, it is cut-throat in getting a part, but the people

0:28:02 > 0:28:07who work in the West End are absolutely just gorgeous people.

0:28:07 > 0:28:08I was worried, cos coming from Blackpool,

0:28:08 > 0:28:11I thought, they are all going to turn their noses up at me.

0:28:11 > 0:28:17- And they didn't. First of all, Cameron put me into Les Mis.- Yeah.

0:28:17 > 0:28:21- As you do! I was a wonderful pea-picker.- You were a what?

0:28:21 > 0:28:23- I was a pea-picker.- A pea-picker?

0:28:23 > 0:28:25But I could never get used to the revolve of the stage.

0:28:25 > 0:28:30I had to take a couple of running jumps on it. And missed a few times.

0:28:30 > 0:28:33That is with the great Alfie Boe, of course.

0:28:33 > 0:28:37- Has he joined yet? He's just joined, hasn't he?- Joined what?- Les Mis.

0:28:37 > 0:28:41Yes. I thought you were going to say he joined Twitter, cos I know you do that.

0:28:41 > 0:28:43He had a go at me. He said, you don't tweet me.

0:28:43 > 0:28:46- But you're not on Twitter. - No!- Why?

0:28:46 > 0:28:50I spend my life getting away from people, not telling them where I am!

0:28:50 > 0:28:56You should! It's all right. It's nice to talk to people.

0:28:56 > 0:28:58- I'm just... We've got the prunes in there.- OK.

0:28:58 > 0:29:02Pop the, this is the frangipane which has got the butter, the sugar,

0:29:02 > 0:29:05the eggs, and the walnuts which I'm going to put on top.

0:29:05 > 0:29:07I'm reducing the liquor to do a little glaze...

0:29:07 > 0:29:09And that was the prune juice over in the...?

0:29:09 > 0:29:12The prune juice and some of the leftover stock syrup,

0:29:12 > 0:29:15but you could deep-fry these and grate with a cheese snack

0:29:15 > 0:29:17or something. These walnuts are delicious.

0:29:17 > 0:29:20Pop that in the oven, and once about, sort of, in the oven.

0:29:20 > 0:29:22350 degrees for about 15 minutes,

0:29:22 > 0:29:2620 minutes, something like that, and they'll be fine served warm.

0:29:26 > 0:29:28We've got one that was warming up nicely.

0:29:28 > 0:29:32How is acting on television to acting on stage? Is it different?

0:29:32 > 0:29:36It's so different. Whereas in theatre, you literally kind of,

0:29:36 > 0:29:37no dress rehearsal, you go and do it,

0:29:37 > 0:29:41but it's amazing how much work goes into TV.

0:29:41 > 0:29:43All the kind of angles they do it from.

0:29:43 > 0:29:46- So no, it's a lot of intricate work on TV.- Is it?- Yeah.

0:29:46 > 0:29:48Intricate's a big word for me. I think I did well.

0:29:48 > 0:29:52Not on this show! Right, make sure you get this in focus, boys.

0:29:52 > 0:29:54It's got to be really intricate.

0:29:54 > 0:29:56- They didn't cut that quick though, did they?- No, no.

0:29:56 > 0:29:59I've got one that's warming up there. So tell us about Candy Cabs.

0:29:59 > 0:30:02Cos there's you, I mean, there's several other people in it.

0:30:02 > 0:30:07Jo Joyner, Lisa, Claire Sweeney, Mel Hill, Lu...there is a brilliant cast.

0:30:07 > 0:30:09Do you remember Dennis Pennis?

0:30:09 > 0:30:12Paul Kaye's in it. Paul Nic...Dennis Lawson.

0:30:12 > 0:30:14And the basis of the programme is what?

0:30:14 > 0:30:18Is a female-run taxi service,

0:30:18 > 0:30:22and it's just these Northern women who are just brilliant, real women.

0:30:22 > 0:30:24And we just had such a great time.

0:30:24 > 0:30:27It was like going to a hen party every day on set.

0:30:27 > 0:30:29- It was really so much fun. - I did watch it.

0:30:29 > 0:30:33- You look as if you're having a great time.- We really did.- There we are.

0:30:33 > 0:30:37And then just to finish this off, erm, we've got a bit of this.

0:30:37 > 0:30:38We'll just warm up a bit of this.

0:30:38 > 0:30:41But that's just the liquor that I've just reduced down.

0:30:41 > 0:30:43And you've got some clotted cream.

0:30:45 > 0:30:49Do you know, if I kept coming back on this show. I'd end up 22 stone again.

0:30:49 > 0:30:51- Here we go.- Here you go. - Oh, thank you very much.

0:30:51 > 0:30:53It's got the prunes in there. That's the walnut,

0:30:53 > 0:30:55but the idea is to serve this warm.

0:30:55 > 0:30:59What you mustn't do, with frangipane stuff is put it in the fridge.

0:30:59 > 0:31:01- Otherwise it goes rock solid. Doesn't taste as good.- Really?

0:31:01 > 0:31:03There you go.

0:31:04 > 0:31:06- Happy.- Me likey. Yeah. - Me likey. There you go. Right.

0:31:11 > 0:31:13Now, if fish is on your mind this Sunday,

0:31:13 > 0:31:16then catch a load of this next recipe from Jason Atherton.

0:31:16 > 0:31:20It's the perfect springtime lunch. Have a look.

0:31:24 > 0:31:26- What's on the menu today, then? - Roasted sea bass,

0:31:26 > 0:31:29er, sea bream, sorry, with a fennel,

0:31:29 > 0:31:33blood orange, olive and red onion salad with a bit of fresh dill

0:31:33 > 0:31:36and a bit of vinaigrette made with the juice in there,

0:31:36 > 0:31:38and very, very simple, very now of the moment.

0:31:38 > 0:31:41- Exactly. Fabulous, yeah. - And it's a great fish to use

0:31:41 > 0:31:44and it was a challenge I set myself a little while ago

0:31:44 > 0:31:46for a book I just completed

0:31:46 > 0:31:48where everything I had to cook was only five quid.

0:31:48 > 0:31:49Was that a little plug?

0:31:49 > 0:31:52Yes, yeah. And everything's got to be under five quid.

0:31:52 > 0:31:56We'll talk about that when we get cooking. So, we've got the onion,

0:31:56 > 0:31:59bit of fennel, blood oranges, these fancy little olives.

0:31:59 > 0:32:00So if you can slice that

0:32:00 > 0:32:02- and then slice that for me. - On the mandoline?

0:32:02 > 0:32:05- I'm going to get on with the oranges.- OK.- Erm...

0:32:05 > 0:32:07Now, we're using one of these mandolines.

0:32:07 > 0:32:11At home, please use the guard for the mandoline, all right?

0:32:11 > 0:32:13We use these quite a lot in the restaurants,

0:32:13 > 0:32:16so make sure you use the guard when you're doing this at home.

0:32:16 > 0:32:19- Very dangerous.- Make sure that's nice and thin.- James doesn't use it

0:32:19 > 0:32:21cos he's well 'ard!

0:32:21 > 0:32:22You're well 'ard, aren't you?

0:32:22 > 0:32:25You just give me something to do every time I come on the show.

0:32:25 > 0:32:28- There you go. - I'm giving it to James

0:32:28 > 0:32:30- so I don't slice my fingers off. - That's why you're doing it.

0:32:30 > 0:32:33- And you've got the rest of the show to do.- Yeah, thanks very much.

0:32:33 > 0:32:36So, blood oranges. Towards the end of the season now, but great.

0:32:36 > 0:32:39Fantastic. Fantastic flavour. If you can't get these, just use,

0:32:39 > 0:32:41use normal bitter oranges.

0:32:41 > 0:32:43They're not quite as nice but they are still delicious,

0:32:43 > 0:32:46so literally, a little trick with these, we're segmenting them.

0:32:46 > 0:32:49- And we're going to stick 'em into a bag.- Right.

0:32:49 > 0:32:52And when you, erm... we don't waste that juice.

0:32:52 > 0:32:55So it's important to keep the juice out of this as well,

0:32:55 > 0:32:56- cos the juice is fantastic.- Yeah.

0:32:56 > 0:32:59A freezer bag or, in the restaurant we call these cherie bags,

0:32:59 > 0:33:01but a little freezer bag's fine.

0:33:01 > 0:33:04And what you do is pop these into the bag,

0:33:04 > 0:33:07and what we want to do is get the little pearl shapes out of the...

0:33:07 > 0:33:09cos these little segments have got little pearls,

0:33:09 > 0:33:13so we just pop them into the water for a few minutes.

0:33:13 > 0:33:14In there like that.

0:33:14 > 0:33:19And then we want the zest from the other two oranges.

0:33:19 > 0:33:22We're going to make the vinaigrette with that, with the juice.

0:33:22 > 0:33:25A bit of olive oil, bit of fresh dill, bit of vinaigrette,

0:33:25 > 0:33:27bit of vinegar and that's it.

0:33:27 > 0:33:29You mentioned your book. Is it difficult,

0:33:29 > 0:33:32food for a fiver, two courses and keeping that same ethos,

0:33:32 > 0:33:35without being too...cos obviously, you're a Michelin star chef,

0:33:35 > 0:33:37you want to create something that's classy.

0:33:37 > 0:33:39- Yeah, yeah. - Is that quite difficult?

0:33:39 > 0:33:41Very difficult, because when I first started it,

0:33:41 > 0:33:44I literally just started going round the supermarkets

0:33:44 > 0:33:46and round the shops, round my local area

0:33:46 > 0:33:48trying to buy things for a fiver...

0:33:48 > 0:33:50You should have come onto Ready, Steady, Cook!

0:33:50 > 0:33:53We'd have told you loads of recipes for a fiver!

0:33:53 > 0:33:56All I kept finding was fast food joints to eat under a fiver. So...

0:33:56 > 0:33:59But, I mean, you can do it. Basically what you've got to do

0:33:59 > 0:34:01is just train yourself to use cheaper ingredients.

0:34:01 > 0:34:05- Yeah.- And unfortunately, when you cook sort of Michelin star food,

0:34:05 > 0:34:10you end up cooking all fancy ingredients like sea bass,

0:34:10 > 0:34:14pigeon, foie gras and the bottom line is you've just got to learn

0:34:14 > 0:34:16to put the same ethos to that but using cheaper ingredients.

0:34:16 > 0:34:19But chefs are coming round to the fact,

0:34:19 > 0:34:21and I mean, I went to your restaurant as well.

0:34:21 > 0:34:24You've got dishes like the cheeks and bits and pieces like that,

0:34:24 > 0:34:26the slow braising sort of stuff. The cheaper cuts.

0:34:26 > 0:34:28But it takes a little bit more skill, doesn't it?

0:34:28 > 0:34:32Well, yeah. I mean, you buy the product quite cheaply sometimes.

0:34:32 > 0:34:33Something like pig cheeks.

0:34:33 > 0:34:36But then the labour process is a little bit longer.

0:34:36 > 0:34:37Yeah.

0:34:37 > 0:34:41Erm, but the big win on that is that some of these things

0:34:41 > 0:34:43are so interesting to eat, you know.

0:34:43 > 0:34:47They're sort of forgotten foods sometimes and they're so interesting.

0:34:47 > 0:34:49And what about your new restaurant then?

0:34:49 > 0:34:51Is the ethos behind it the same as...?

0:34:51 > 0:34:54Cos Maze was all about grazing, bit like sort of tapas-y sort of thing.

0:34:54 > 0:34:57- You got little portions and a lot of them.- That's right.

0:34:57 > 0:35:00Something very different for you is this next one?

0:35:00 > 0:35:02Well, we'll sort of take it to a different area,

0:35:02 > 0:35:05cos I think it's important to always evolve.

0:35:05 > 0:35:07I like to think I'm innovative, so I like to move on a little bit.

0:35:07 > 0:35:10And so we'll change a little bit, but I am known for that

0:35:10 > 0:35:13so I will sort of stick within my realm if you like.

0:35:13 > 0:35:17Cos you worked with one of the true pioneers at El Bulli, didn't you?

0:35:17 > 0:35:19Yeah, yeah. Ferran Adria was one of my mentors

0:35:19 > 0:35:22and I was extremely lucky to have worked with him,

0:35:22 > 0:35:24so you know, certainly there will be

0:35:24 > 0:35:26inspirations from there, that's for sure.

0:35:26 > 0:35:28- Yeah. Right.- So we're literally...

0:35:28 > 0:35:30Run through what we've got happening on here.

0:35:30 > 0:35:31So we've got the juice.

0:35:31 > 0:35:34We've got the rind from the lemon, the oranges,

0:35:34 > 0:35:37just grated, reducing down there. We've got our...

0:35:37 > 0:35:40- If you just want to squash those for me.- Yeah, I can do that.

0:35:40 > 0:35:43And then once you've done that, you can tip them into the juice.

0:35:43 > 0:35:46- I'll do that.- Why do you need to put them in the bag?

0:35:46 > 0:35:49Just protects 'em, cos basically what we want is the heat,

0:35:49 > 0:35:52to open up the pearls. You end up with beautiful little pearls

0:35:52 > 0:35:55that decorate the plate. A little Michelin star tip for you there.

0:35:55 > 0:35:57Have you ever tried it in a microwave?

0:35:57 > 0:36:00I probably shouldn't have said microwave, but...

0:36:00 > 0:36:04- Oh, come on. Please.- I know, but it probably works really good.

0:36:04 > 0:36:06- Ignore him.- So, we're just scoring the sea bream.

0:36:06 > 0:36:09And we're going to stick that into the pan.

0:36:09 > 0:36:11It doesn't take very long to cook this.

0:36:11 > 0:36:12- Couple of minutes, that's all.- Yeah.

0:36:12 > 0:36:15Literally straight in. There we go.

0:36:15 > 0:36:18Right, sorry. So I've pressed those down a little bit.

0:36:18 > 0:36:21We've reduced the zest and the juice down.

0:36:21 > 0:36:23- It's come down to almost nothing.- If you...

0:36:23 > 0:36:25The fish is cooking away nicely.

0:36:25 > 0:36:28And then I've basically taken the fennel here and the onion

0:36:28 > 0:36:30- and shook them in ice cold water.- That's it.

0:36:30 > 0:36:32- Just crisps it up. Drain it off.- Exactly that.

0:36:32 > 0:36:36And if you can now just chuck those olives in there for me...

0:36:36 > 0:36:38Yeah, do you want to chuck these, chuck these up?

0:36:38 > 0:36:40I'll chop up the dill.

0:36:42 > 0:36:44And add that to it.

0:36:44 > 0:36:48And you literally just loosely chop it, add it all together.

0:36:48 > 0:36:51And also with olives, when you're walking round the supermarket,

0:36:51 > 0:36:54people often wonder, "What olives should I buy?"

0:36:54 > 0:36:56It depends what you want to use it for, really.

0:36:56 > 0:37:00If you want to use it for something, say, a real spicy dish

0:37:00 > 0:37:03and you want something quite strong and sort of, you know, salty,

0:37:03 > 0:37:07so you want to use something like, you know, the Provencal olives

0:37:07 > 0:37:10what I've done in the brine with lots of salt and lots of herbs.

0:37:10 > 0:37:13These are almost like a Greek olive. These are, um, Kalamata olives,

0:37:13 > 0:37:16little bit sour note to them, a little bit citrusy.

0:37:16 > 0:37:18So they work really well with this dish.

0:37:18 > 0:37:21So we literally turn over the fish,

0:37:21 > 0:37:24and then we're pretty much ready for serving.

0:37:24 > 0:37:27I did a thing the other day that you must have done in a supermarket.

0:37:27 > 0:37:30Walking round a supermarket, cos you hate going shopping...

0:37:30 > 0:37:32I tell ya, as a chef that's on the telly,

0:37:32 > 0:37:35one of the most difficult things is going shopping, cos you know...

0:37:35 > 0:37:38Everyone's looking in your basket, aren't they?

0:37:38 > 0:37:39..in your trolley!

0:37:39 > 0:37:41And then you're at the checkout and the lady's going,

0:37:41 > 0:37:45"I didn't think you would buy that!" I've got kids too, you know.

0:37:45 > 0:37:48Best bit is, wait until somebody's got a trolley full of chicken

0:37:48 > 0:37:50and you walk up to them like that, next to them,

0:37:50 > 0:37:52and you'll look at the chicken going,

0:37:52 > 0:37:55"Actually no, it's not very good," and walk off.

0:37:55 > 0:37:57They're putting the chicken back!

0:37:57 > 0:38:00LAUGHTER

0:38:00 > 0:38:04So we've got a nice little salad there. The olives straight in?

0:38:04 > 0:38:07- That's it. Straight in.- OK.- Now...

0:38:07 > 0:38:10- We've about 30 seconds left. Perfect timing.- Fish on there, like that.

0:38:10 > 0:38:12If you want to drizzle a little bit of that olive oil

0:38:12 > 0:38:15- round the plate for me, that'd be great.- Yeah, little bit of this.

0:38:15 > 0:38:18Really good extra virgin olive oil, that one.

0:38:18 > 0:38:20Ball a little bit of salad up for me, James,

0:38:20 > 0:38:23while I put my little bit of vinaigrette round.

0:38:23 > 0:38:28Look at that. The smell, the fragrance. Super.

0:38:28 > 0:38:33- Do you want a bit of that on the top?- Yeah, that's it.- There you go.

0:38:33 > 0:38:34Place a touch of it on there.

0:38:34 > 0:38:36Simple, that's what it is. Nice and simple.

0:38:36 > 0:38:38Remind us what that was again.

0:38:38 > 0:38:41Roasted sea bream with fennel, olive and red onion salad

0:38:41 > 0:38:44- with blood orange vinaigrette. - Perfect for a sunny weekend.

0:38:44 > 0:38:45- For a fiver!- For a fiver!

0:38:52 > 0:38:54There you go. Best of luck with your new restaurant as well.

0:38:54 > 0:38:58There you go. Have a seat over here. Are you going to dive into that?

0:38:58 > 0:39:01- Oh, yes.- Sea bream for breakfast, but er...

0:39:01 > 0:39:03OK, is it a fishy fish? Let's go.

0:39:03 > 0:39:05- Shouldn't be.- No, no.

0:39:05 > 0:39:06It's a little stronger than a sea bass.

0:39:06 > 0:39:09It's very similar to sea bass.

0:39:09 > 0:39:11People say it's a poor man's sea bass, but it's underrated

0:39:11 > 0:39:13in the quality of that fish.

0:39:13 > 0:39:15I'm looking forward to the...

0:39:15 > 0:39:17mmm, mixture of flavours.

0:39:17 > 0:39:21- It is delicious.- Mmm, the orange, the blood orange with the olives

0:39:21 > 0:39:24really sets it off. That is delicious.

0:39:24 > 0:39:26Another fish that you could do that with...?

0:39:26 > 0:39:28Red mullet, that works really well.

0:39:28 > 0:39:32That's a lot more fishy, so maybe you won't like it, but it's...

0:39:32 > 0:39:34That's perfect, that's right on the right bit of fishy for me.

0:39:39 > 0:39:41Right, if making cakes isn't your thing,

0:39:41 > 0:39:46then here's Lorraine Pascale with some savoury baking inspiration.

0:39:54 > 0:39:57Hmm! I just love rosemary.

0:39:57 > 0:40:01And I'm going to use it in my pumpkin and rosemary muffins.

0:40:01 > 0:40:04They're just so easy to make,

0:40:04 > 0:40:08and on the weekends when things are a little less frantic,

0:40:08 > 0:40:11I make a whole batch and then just freeze them.

0:40:11 > 0:40:17You know, these muffins are good for breakfast, lunch or just a snack. Any time, really.

0:40:21 > 0:40:24Now for the flour. I've got self-raising here.

0:40:24 > 0:40:26180 grams of that.

0:40:28 > 0:40:32And then 130 of this wholemeal flour.

0:40:32 > 0:40:38I'm using a mixture of both because if you use too much wholemeal flour, the product will be quite heavy.

0:40:38 > 0:40:44I want these muffins to be nice and light, so it's good to use a combination.

0:40:44 > 0:40:48Then one teaspoon of baking powder. This will give it a nice rise.

0:40:49 > 0:40:52And half a teaspoon...

0:40:53 > 0:40:56..of bicarb. That'll make the crumb really tender.

0:40:56 > 0:40:59And now a good pinch of salt.

0:40:59 > 0:41:04And then sift it all together. Usually, I don't sift my flours.

0:41:04 > 0:41:07But the reason I'm doing it with this

0:41:07 > 0:41:12is because I want to get the bran from the wholemeal flour to sprinkle on the top.

0:41:12 > 0:41:16It just makes it look really, really good. Extra decoration.

0:41:16 > 0:41:22OK, so those are the dry ingredients. Now I'm going to get on with the wet ingredients.

0:41:22 > 0:41:26So I need two eggs, free-range or organic if you can.

0:41:28 > 0:41:32Whisk them up a bit, and then the pumpkin.

0:41:32 > 0:41:35I've got 240 grams, and I've boiled it already.

0:41:35 > 0:41:40100 ml of plain yogurt, 275 ml of milk.

0:41:40 > 0:41:4260 ml of vegetable oil.

0:41:44 > 0:41:48A few squidges of honey. Makes them nice and sweet.

0:41:49 > 0:41:52OK, and just a quick stir.

0:41:56 > 0:42:01And now I'm going to put the wet and the dry ingredients together.

0:42:03 > 0:42:08So, they say when you're making muffins, you should only do about eight stirs,

0:42:08 > 0:42:11otherwise the crumb gets very chewy.

0:42:12 > 0:42:15So, in everything goes.

0:42:15 > 0:42:18And it's a very liquid, unattractive mix.

0:42:21 > 0:42:24So just really gently mixing it together.

0:42:26 > 0:42:29Just roughly mixed, but that'll do fine.

0:42:29 > 0:42:32So now I'm going to pour it back into this jug.

0:42:32 > 0:42:36It'll make it much easier to put it into the muffin cases.

0:42:36 > 0:42:43There! You see, it doesn't look very attractive at all, but it does taste very good once it's cooked.

0:42:44 > 0:42:47I'm going to put it in the muffin cases.

0:42:51 > 0:42:55So you've got these baking parchment squares here.

0:42:55 > 0:42:59They're about 14 centimetres squared.

0:42:59 > 0:43:02You can use the little paper cups that come ready-made,

0:43:02 > 0:43:04but I like to use these

0:43:04 > 0:43:06because it gives it that lovely deli feel when it's baked

0:43:06 > 0:43:09with the spiky bits coming out.

0:43:09 > 0:43:13It's a bit of a faff, but it is worth it in the end.

0:43:13 > 0:43:18So, I just start off with some oil. Just a spray oil is easiest.

0:43:18 > 0:43:21And then take one of your squares.

0:43:21 > 0:43:25Push it all the way down into the hole,

0:43:25 > 0:43:30then take your muffin mix and just pour it in.

0:43:31 > 0:43:34Right the way to the top.

0:43:34 > 0:43:41And then take your reserved bran and pumpkin or butternut squash

0:43:41 > 0:43:43and just sprinkle on the bran.

0:43:46 > 0:43:49Put these little squares on as well.

0:43:49 > 0:43:54I like to put some on the top because otherwise, all that lovely colour gets lost in the mix.

0:43:54 > 0:43:58Then lastly, I like to put on some pumpkin seeds

0:43:58 > 0:44:01to give it some extra crunch.

0:44:01 > 0:44:04Right, now I'll just get on with the rest.

0:44:11 > 0:44:13Don't they look good?

0:44:13 > 0:44:18So I'm going to put these in the oven at 200 degrees for about 20 to 25 minutes

0:44:18 > 0:44:22and once they're cooked and cooled, I'll freeze them.

0:44:39 > 0:44:41So that's 11 for the freezer

0:44:41 > 0:44:44and one for me.

0:44:49 > 0:44:51Now, we're not cooking live today.

0:44:51 > 0:44:55Instead, we're showing you highlights from the Saturday Kitchen recipe archives.

0:44:55 > 0:44:57Still to come on today's Best Bites:

0:44:57 > 0:44:59Three, two, one, go!

0:44:59 > 0:45:03'Pierre Koffmann shows us how the omelette challenge should be done.'

0:45:03 > 0:45:06Nic Watt makes spectacular food every time he visits us

0:45:06 > 0:45:08on Saturday Kitchen.

0:45:08 > 0:45:11This duck breast with pepper and honey

0:45:11 > 0:45:13would turn any Sunday lunch into something special.

0:45:13 > 0:45:18I'll add these extra pieces to the bottom of the plate.

0:45:18 > 0:45:22That just looks, and I bet it tastes, absolutely spectacular.

0:45:22 > 0:45:26And comedian Jon Culshaw faces Food Heaven or Food Hell.

0:45:26 > 0:45:29If it's Food Hell, can I just have the omelette?

0:45:29 > 0:45:30Will he get that venison burger

0:45:30 > 0:45:32with baby carrots that was his Food Heaven,

0:45:32 > 0:45:34or did he end up with Food Hell -

0:45:34 > 0:45:36chargrilled squid with warm radish pickle?

0:45:36 > 0:45:40See what happened at the end of today's show.

0:45:40 > 0:45:43Now, cottage pie is a dish you may be familiar with,

0:45:43 > 0:45:45but you've never seen it cooked like this.

0:45:45 > 0:45:49Adam Byatt does it slightly differently, and this man's on fire.

0:45:53 > 0:45:57- Welcome to the show, Adam.- Pleasure. - Good to have you on the show again. - Great to be back.

0:45:57 > 0:46:01Now, this is a traditional dish with a twist.

0:46:01 > 0:46:02With a twist, in our style.

0:46:02 > 0:46:05We do it in the restaurant, it's been on the menu for a long time.

0:46:05 > 0:46:09We make cottage pie using a Jacob's ladder, or a short rib.

0:46:09 > 0:46:11Short rib, which is where on the beast?

0:46:11 > 0:46:15OK, so you've got your Sunday lunch rib of beef, with the bones.

0:46:15 > 0:46:19Underneath that towards the belly is this rack here. Really under-used.

0:46:19 > 0:46:23- Fantastic cut of meat. - The big fore rib would be up here, wouldn't it?- Up the top here.

0:46:23 > 0:46:26- And that's what you'd roast.- Your prime cut, and here's your cheaper...

0:46:26 > 0:46:29It's still full of flavour, but the cooking requires...

0:46:29 > 0:46:32- You cook it differently.- Look how much meat you've got on the bone.

0:46:32 > 0:46:34It requires a bit of slow cooking.

0:46:34 > 0:46:37Now, while you're doing that, you want me to chop the old.

0:46:37 > 0:46:42- I've got to cut this down a bit to make it a bit...to get it in the pan. - Yeah.

0:46:42 > 0:46:46- If you can cut me some... - I'll slice you an onion.

0:46:46 > 0:46:52- Yeah, slice me up some onion.- We use that particular meat for ragu, which is fantastic.

0:46:52 > 0:46:59And sometimes we cut them in slices very thin, we fill the slice, we sweat it.

0:46:59 > 0:47:04- How do you cook it? How's it cooked? - I cook it in a ragu.

0:47:04 > 0:47:08We use basil, garlic, salt and pepper, bit of Parmesan,

0:47:08 > 0:47:12then we do the sauce, tomato sauce, put them inside.

0:47:12 > 0:47:14It'll cook for a couple of hours. Incredible!

0:47:14 > 0:47:17- Anyway, you're sealing that off first.- Yeah.

0:47:17 > 0:47:21Lots of salt and pepper in there to get loads of flavour into the beef.

0:47:21 > 0:47:24Some onions to go into it later on.

0:47:24 > 0:47:27- Yeah.- Nice fried onions for later.

0:47:27 > 0:47:31You want some chopped onions, carrots and leeks.

0:47:31 > 0:47:36So run through the mixture. You're sealing off the beef, we've got leeks, carrots...

0:47:36 > 0:47:42Onions, garlic, and we're using a really nice ingredient as well -

0:47:42 > 0:47:44star anise.

0:47:44 > 0:47:48Which is lovely. I put star anise in chocolate cake and stuff like that.

0:47:48 > 0:47:52- What you get is a fantastic liquorice flavour.- Yeah.- I really like that.

0:47:52 > 0:47:58- So just a bit of colour all round on the beef.- It's like aniseed.- Yeah.

0:47:58 > 0:48:01It goes well with onions.

0:48:01 > 0:48:04I'm not going to put any salt in these onions,

0:48:04 > 0:48:07so they get a lovely colour, otherwise they'll sweat out.

0:48:07 > 0:48:09The garlic we just chop right the way through.

0:48:09 > 0:48:11Run me through the liquid ingredients.

0:48:11 > 0:48:13OK, so we've got some lovely red wine.

0:48:13 > 0:48:16Quite a rich, rich as you can afford is kind of how I always say.

0:48:16 > 0:48:18Some port to give it a bit of sweetness,

0:48:18 > 0:48:20and this is a brown chicken, or you could use a beef stock

0:48:20 > 0:48:24if you were in a position to have beef stock.

0:48:24 > 0:48:26OK. Those tubs of beef stock you can buy are perfectly good.

0:48:26 > 0:48:29Yeah, I wouldn't be putting cubes in it,

0:48:29 > 0:48:31because it'll reduce the sauce down...

0:48:31 > 0:48:32You won't get that same...

0:48:32 > 0:48:34No, you won't. And it's quite seasoned as well.

0:48:34 > 0:48:37Yeah, OK. All of your veg.

0:48:37 > 0:48:40- That's a lot of veg. - Literally, a whole lot of garlic.

0:48:40 > 0:48:43That's just basically chopped garlic in half.

0:48:43 > 0:48:48Put some fresh thyme in there. And as I said, the lovely star anise.

0:48:48 > 0:48:50Last time you were here, you'd started doing the masterclasses.

0:48:50 > 0:48:53- Are you still doing them? - Yeah, we still do them.

0:48:53 > 0:48:56They're really popular still. They're a great addition to the restaurant.

0:48:56 > 0:48:58I really enjoy doing them.

0:48:58 > 0:49:00It's a great way to engage with my customers.

0:49:00 > 0:49:02- It's a fantastic thing to do. - I wouldn't do too much,

0:49:02 > 0:49:05cos they know all your recipes and don't bother coming.

0:49:05 > 0:49:07That's the thing. They all do 'em at home now.

0:49:07 > 0:49:09The restaurant's empty, they're cooking 'em at home.

0:49:09 > 0:49:12Yeah, but they're great. I really enjoy doing them.

0:49:12 > 0:49:14So get these veggies really browned off nicely.

0:49:14 > 0:49:16Yeah.

0:49:16 > 0:49:18And then in goes your port.

0:49:18 > 0:49:20PORT SIZZLES

0:49:20 > 0:49:22And the red wine. So it's quite, you know,

0:49:22 > 0:49:27traditional cottage pie at home, you wouldn't put that much alcohol,

0:49:27 > 0:49:30- but for what we're trying to do... - Port and red wine going in there.

0:49:30 > 0:49:32Port and red wine in there. That comes down.

0:49:32 > 0:49:34I love it! Port and red wine. Yes!

0:49:34 > 0:49:38Now, another interesting thing you're doing recently,

0:49:38 > 0:49:41you've signed a new book deal, or your first book deal?

0:49:41 > 0:49:43That's right, yeah, my first book deal.

0:49:43 > 0:49:47It's just such a great opportunity to document, as you know,

0:49:47 > 0:49:50document all that great work and it's going to be great.

0:49:50 > 0:49:54Next year, next April, all those things I've spent my time doing

0:49:54 > 0:49:56are coming out, so yeah, it'll be great.

0:49:56 > 0:49:58There you go, fantastic.

0:49:58 > 0:50:02Right, I'm making...are you wanting some mashed potato for this?

0:50:02 > 0:50:05- Yeah, mash, please.- I've done this somewhere on the show before.

0:50:05 > 0:50:07Yeah, it's a bit of a potato ricing day.

0:50:07 > 0:50:11- Same thing. - Why do they call 'em potato rice?

0:50:11 > 0:50:12There's no rice in it!

0:50:12 > 0:50:15- Just pop that in the oven. - It looks like rice.

0:50:15 > 0:50:19Stock on top, James. Brown stock or beef stock, either one.

0:50:19 > 0:50:21Bring it up to the boil and pop that in the oven.

0:50:21 > 0:50:22It wants to go about 160, 170.

0:50:22 > 0:50:24OK, how long for?

0:50:24 > 0:50:26- Really, three hours.- Three hours?

0:50:26 > 0:50:28A slow three hours. 2.45 to three hours.

0:50:28 > 0:50:32Right, so we've got our onion frying away nicely there.

0:50:32 > 0:50:34I'll put them on a higher heat for you.

0:50:34 > 0:50:37I want everyone to follow the stages, cos I don't want to lose it

0:50:37 > 0:50:38cos it is quite a lot of stages.

0:50:38 > 0:50:43When that comes out of the oven, pass it through a colander like this.

0:50:43 > 0:50:46All the sauce obviously drops out the bottom.

0:50:46 > 0:50:48Reduce that sauce down in another pan by at least half

0:50:48 > 0:50:49to intensify the flavour.

0:50:49 > 0:50:52OK, all these ribs then need taking off the bone.

0:50:52 > 0:50:54All the meat needs to come off the bone.

0:50:54 > 0:50:57And there's a piece of sinew you want to try and avoid.

0:50:57 > 0:51:00But the yield of meat on this is so fantastic,

0:51:00 > 0:51:05you could feed a family of six with four kilos of that.

0:51:05 > 0:51:07And it presents really good value for money too.

0:51:07 > 0:51:11You could make a lovely filling for ravioli, that particular one,

0:51:11 > 0:51:13smash it all up. Fill the ravioli and then you cook.

0:51:13 > 0:51:16And with that sauce, actually, you're doing, use as a sauce.

0:51:16 > 0:51:18Mashed potato, butter.

0:51:18 > 0:51:20Because it's a traditional cottage pie. Yeah, just butter.

0:51:20 > 0:51:23So this reduced sauce is going to go into the meat.

0:51:23 > 0:51:25Quite a lot, I think the sauce is really important.

0:51:25 > 0:51:27Just break that down, really get the...

0:51:27 > 0:51:30what's great about this particular cottage pie

0:51:30 > 0:51:32is the texture that the short ribs give,

0:51:32 > 0:51:33cos there's long pieces of meat,

0:51:33 > 0:51:37brisket style, rather than that mince that you would classically use.

0:51:37 > 0:51:40So that's the liquor that you've just reduced down?

0:51:40 > 0:51:42All that has been reduced by at least half to intensify it.

0:51:42 > 0:51:46Get some of the fat in there as well. And then these lovely fried onions.

0:51:46 > 0:51:48They can go in there too.

0:51:48 > 0:51:52I'm a little bit away from your mash, there we go, but not far off.

0:51:52 > 0:51:54That's it, yeah, just butter.

0:51:54 > 0:51:56Nice and tight on the mash, cos it sort of helps hold up...

0:51:56 > 0:51:59It's literally no cream, or not a lot of cream?

0:51:59 > 0:52:01Yeah, just don't put too much milk and cream into it.

0:52:01 > 0:52:04Otherwise it sinks into the bottom bit and into the meat mixture.

0:52:04 > 0:52:07- Yeah.- What we do, we put bone marrow,

0:52:07 > 0:52:10these are veal shin bone marrows, OK?

0:52:10 > 0:52:11Idea being, you cook it in the cottage pie,

0:52:11 > 0:52:14you can scoop it all out and fold it through...

0:52:14 > 0:52:17- Where would people get these from? - The short rib and these bone marrows,

0:52:17 > 0:52:20you're going to have to look to a butcher, a decent butcher.

0:52:20 > 0:52:22They'd be willing to part company with them,

0:52:22 > 0:52:24cos they're not exactly prime...

0:52:24 > 0:52:27Well, they use 'em more for burgers and stuff, don't they?

0:52:27 > 0:52:28Yeah, burgers and for mince, yeah.

0:52:28 > 0:52:31But if you ask them for Jacob's ladders or short ribs,

0:52:31 > 0:52:33I'm sure they'll oblige in a decent butchers.

0:52:33 > 0:52:34And those are veal bone marrows.

0:52:34 > 0:52:37The bone marrows will probably cost more than the short ribs.

0:52:37 > 0:52:40So all that goes in, all that lovely juice.

0:52:40 > 0:52:43Pop that into there.

0:52:43 > 0:52:48And then, because bone marrow's got quite, erm...quite a plain flavour,

0:52:48 > 0:52:52for me it's more of a fat, rich texture.

0:52:52 > 0:52:55We want to sort of infuse it slightly, so what we do,

0:52:55 > 0:52:59we pop some fresh rosemary, and it sort of, as it cooks,

0:52:59 > 0:53:01it just sort of infuses in the flavour of the bone marrow.

0:53:01 > 0:53:04Little bit of salt on the bone marrow as well, really important.

0:53:04 > 0:53:07And then just pipe the mash on top. Couldn't be simpler.

0:53:07 > 0:53:09- There you go.- Very good, James. - Also like to make osso bucco.

0:53:09 > 0:53:12Yes, I mean, that's what it's famous for.

0:53:12 > 0:53:14Yeah, it's like, it's where the osso bucco comes from,

0:53:14 > 0:53:18the veal marrow, yeah. That's it.

0:53:18 > 0:53:20We've got the mash that's just piped on?

0:53:20 > 0:53:22Yeah, just pipe that on nicely.

0:53:22 > 0:53:24And that goes into a hot oven now, cos everything's cooked.

0:53:24 > 0:53:28- 12 minutes, 200 degrees.- But if you were doing this for a dinner party,

0:53:28 > 0:53:29you could make these in advance.

0:53:29 > 0:53:31Yeah, absolutely, leave them in the fridge.

0:53:31 > 0:53:35Then bring them out and pop 'em in the oven for 12 minutes at 200.

0:53:35 > 0:53:37Tell you what, this is proper, look at that.

0:53:37 > 0:53:39So although it's a pretty complicated stages thing,

0:53:39 > 0:53:41it's really worth doing cos...

0:53:41 > 0:53:43Can I just pop that down there for now?

0:53:43 > 0:53:45It's like an old friend, James, this one for me.

0:53:45 > 0:53:48It's been on the menu in the restaurant for...

0:53:48 > 0:53:50..for at least a year and a half and people love it...

0:53:50 > 0:53:52I'll turn it so people can see that.

0:53:52 > 0:53:54So you can see the mash, but it looks delicious,

0:53:54 > 0:53:56so remind us what that is again.

0:53:56 > 0:53:59That's my short rib and onion cottage pie.

0:53:59 > 0:54:02The thing we do in the restaurant, which you're going to show.

0:54:02 > 0:54:04We do this because it gives a fantastic aroma

0:54:04 > 0:54:07running through the restaurant. Everyone loves the look of it,

0:54:07 > 0:54:11- and it just...- If you're doing this at home, watch your net curtains.

0:54:22 > 0:54:25The producer said it's going to be hot. I can see it's going to be hot!

0:54:25 > 0:54:29Doesn't take a rocket scientist to figure that out!

0:54:29 > 0:54:32Can you pass me the, there you go, pass me the chopping board.

0:54:32 > 0:54:37- Bring the chopping board. - I'm ready, I'm ready. I'm waiting.

0:54:37 > 0:54:41- I'm, like, lots of hairspray, it's flammable!- Lots of hairspray!

0:54:41 > 0:54:43I was a bit worried about that.

0:54:43 > 0:54:46- Oh, it smells great! - Dive into that.

0:54:46 > 0:54:49Well, it'll be very, very hot so just watch it. Very, very hot.

0:54:49 > 0:54:50In fact, very, very hot.

0:54:50 > 0:54:54- Do you like traditional food?- I do. I love home food, comfort food.

0:54:54 > 0:54:57- Home cooked food.- Boiling, boiling hot.- With a difference.

0:54:57 > 0:55:00- Yeah, it's very much difference. - Oh, lovely! Really nice.

0:55:00 > 0:55:02Do you get the star anise? Star anise come through a little bit?

0:55:02 > 0:55:04- Mmm!- Sort of liquoricey flavour?

0:55:04 > 0:55:06All she can smell is smoke at the moment!

0:55:11 > 0:55:14Now, Pierre Koffmann is one of the greatest chefs in the world.

0:55:14 > 0:55:16He's won every award going,

0:55:16 > 0:55:18including three coveted Michelin stars.

0:55:18 > 0:55:21But he's never taken on the Omelette Challenge before,

0:55:21 > 0:55:23so would he make it on the board?

0:55:23 > 0:55:24What do you think?

0:55:29 > 0:55:32Usual rules apply. Clocks on the screens, please. Are you ready?

0:55:32 > 0:55:35Three-egg omelette, cooked as fast as you can. Three, two, one, go.

0:55:42 > 0:55:46- Did you ever make an omelette at La Tante Claire?- Yes. It got sent back.

0:55:46 > 0:55:48- Did it? - JAMES LAUGHS

0:55:48 > 0:55:49I have one customer,

0:55:49 > 0:55:55he come two, three time a week and he ask for an omelette.

0:55:55 > 0:55:58- Right.- We do a proper one.- Right.

0:55:58 > 0:56:00That's right.

0:56:00 > 0:56:02I'll clean the plate, don't worry.

0:56:08 > 0:56:10There you go.

0:56:14 > 0:56:16I've never seen you concentrate so much.

0:56:16 > 0:56:19What, since last time I was on the show with Thomas Keller? Goodness me!

0:56:19 > 0:56:21GONG SOUNDS

0:56:21 > 0:56:23He's beaten you.

0:56:23 > 0:56:25Pretty good.

0:56:25 > 0:56:28Actually, two that I can eat, for the first time in about five years!

0:56:28 > 0:56:32- I'm not going to send this one back. - Yeah, exactly! That looks great.

0:56:32 > 0:56:36- Did you think I was going to beat him? Nah.- No.- He's too nice.

0:56:36 > 0:56:38- He let me win.- Yeah.

0:56:38 > 0:56:40Pretty good.

0:56:40 > 0:56:44- Better than the England football team?- Mm, both good omelettes.

0:56:49 > 0:56:51- It's a better omelette than last time.- Thank you.

0:56:51 > 0:56:53But you did it in 46.80.

0:56:53 > 0:56:54Pierre...

0:56:58 > 0:57:00..you're good enough to be on our board.

0:57:00 > 0:57:03That I'm definitely not sending back, even if it wasn't...

0:57:03 > 0:57:05You did it in 45.76 seconds,

0:57:05 > 0:57:08which is pretty respectable.

0:57:08 > 0:57:12Sits you right there. But at least I get two things to eat. There you go.

0:57:17 > 0:57:20Now, Chefs, if you're watching, that's how to make an omelette.

0:57:20 > 0:57:21And a waffle!

0:57:21 > 0:57:25Here's another great chef, Nic Watt, with a sizzling duck-breast recipe

0:57:25 > 0:57:27that demands your full attention.

0:57:32 > 0:57:34I love your food, boss. I absolutely love this.

0:57:34 > 0:57:38- Tell us what we're cooking, first of all.- I've got a duck breast here.

0:57:38 > 0:57:40I'm going to make a nice basting, with two main flavours,

0:57:40 > 0:57:43honey and sansho, some umeboshi, which I'll go through.

0:57:43 > 0:57:46I've brought some spices here, some five spice, some mild curry,

0:57:46 > 0:57:49some ginger, fresh ginger.

0:57:49 > 0:57:53And we're going to serve that with a salad with some mango, some daikon, some shiso,

0:57:53 > 0:57:55and a bit of watercress to bring in that seasonal element.

0:57:55 > 0:57:58OK. So fire away. What do you want me to do first?

0:57:58 > 0:58:02- I'd probably start with those lotus-root chips, to be honest. - Lotus roots.

0:58:02 > 0:58:05This is a first, a Yorkshireman and his lotus root.

0:58:05 > 0:58:07But this stuff's quite unusual.

0:58:07 > 0:58:09You can buy it from Japanese supermarkets, can't you?

0:58:09 > 0:58:10You can get it in two forms.

0:58:10 > 0:58:12The best one you've got there is the fresh,

0:58:12 > 0:58:14and you can also get it in a tin,

0:58:14 > 0:58:18although the tin carries too much water or moisture for what we want to achieve here.

0:58:18 > 0:58:21OK. So we've got the fresh stuff here, which I'm going to slice

0:58:21 > 0:58:23- and then deep-fat fry, is that right?- Yeah.

0:58:23 > 0:58:25Well, just shallow fry, and a touch of corn starch

0:58:25 > 0:58:29- and shallow fry in a little bit of rice bran oil.- OK.

0:58:29 > 0:58:32I'm learning as I go here. Anyway, right, that's that.

0:58:32 > 0:58:33The duck, you're scoring the skin.

0:58:33 > 0:58:36Yeah, I've just taken off any of the membrane,

0:58:36 > 0:58:39and then I've just scored the fat,

0:58:39 > 0:58:43and I'm going to put it skin side down and render that fat out.

0:58:44 > 0:58:46And just get that process going.

0:58:47 > 0:58:51I'm going to slice these on the old mandoline.

0:58:51 > 0:58:54If you haven't got one of these at home, thinly, thinly, thinly.

0:58:55 > 0:58:59With a knife. But ideally you want one of these little mandolines.

0:58:59 > 0:59:02OK, so, tell us a little bit about your food.

0:59:02 > 0:59:05We're just a nation who love this sort of modern Japanese cooking,

0:59:05 > 0:59:08- these kind of different flavours. - Yeah, definitely.

0:59:08 > 0:59:10What we're doing here is bringing to the restaurant scene

0:59:10 > 0:59:12a new element of Japanese cuisine.

0:59:12 > 0:59:15Everybody thinks Japanese cuisine is raw fish and rice,

0:59:15 > 0:59:18so we've brought a whole robatayaki cuisine,

0:59:18 > 0:59:22the open charcoal cooking, which is definitely not raw and with rice.

0:59:22 > 0:59:24And this is where is comes from.

0:59:24 > 0:59:27This dish is from the robata, but obviously I can't bring my barbecue with me.

0:59:27 > 0:59:30You mentioned the robata. Tell us a little bit about that.

0:59:30 > 0:59:33The robata's an open charcoal pit, and it's literally just...

0:59:34 > 0:59:37It's cooking on skewers over the charcoal,

0:59:37 > 0:59:40and it's the real McCoy barbecue.

0:59:40 > 0:59:42And it comes from the southern regions of Japan.

0:59:42 > 0:59:45So what I've got to make this basting -

0:59:45 > 0:59:49about a tablespoon of honey. I'll add a touch more.

0:59:49 > 0:59:52And then there's umeboshi paste, which is a pickled plum paste,

0:59:52 > 0:59:55and this is where a little bit of the Western touch

0:59:55 > 0:59:57comes into the Japanese flavours.

0:59:57 > 1:00:00Traditionally, the umeboshi is used to put on the rice

1:00:00 > 1:00:02as opposed to soy and that sort of thing.

1:00:02 > 1:00:04Now, this has got a mountain touch as well.

1:00:04 > 1:00:07See, we try and link it all in.

1:00:07 > 1:00:10This comes from the Japanese mountains, the Japanese Alps?

1:00:10 > 1:00:13- Umeboshi? Yep, yep. Have a little taste.- I think this stuff is amazing.

1:00:13 > 1:00:15It might make your cheeks implode, but I think it's delicious.

1:00:18 > 1:00:20- Mm! - LAUGHTER

1:00:20 > 1:00:24- Tastes good, no? - Yeah, have a taste of that.

1:00:24 > 1:00:25Blech!

1:00:25 > 1:00:29There you go. It's a bit sour, but you need that honey in with it.

1:00:29 > 1:00:32Yeah, well, it's the fruitiness that lends itself to the duck.

1:00:34 > 1:00:37- That's her voice ruined! - I'm off the show now!- Exactly!

1:00:37 > 1:00:39Makes your cheeks implode, gets you salivating.

1:00:44 > 1:00:47You've not convinced them, Nic. But mixed with that honey, it does work.

1:00:47 > 1:00:50Exactly. With the honey, with the ginger,

1:00:50 > 1:00:53it's really going to come together delicious.

1:00:53 > 1:00:57- So I'm just going to bind all this together.- Right. OK

1:00:57 > 1:00:59- So I'm frying these off.- Yeah.

1:00:59 > 1:01:01And I've rendered that fat down.

1:01:01 > 1:01:05- That should be nice and golden, I reckon, pretty soon.- There you go.

1:01:05 > 1:01:09Beautiful and golden. So, I'm just going to take out that excess fat.

1:01:09 > 1:01:13It's an unbelievable amount of fat. What happens with the fat on these griddles?

1:01:13 > 1:01:16That's the beauty of this charcoal cooking,

1:01:16 > 1:01:19because the fat actually drips down, creates the smoke

1:01:19 > 1:01:21and it gets that beautiful smoky flavour.

1:01:21 > 1:01:24- That's half of the barbecue, is the smoky flavour.- Yep.

1:01:24 > 1:01:30So I've got all this in here, just need a touch more sauce.

1:01:30 > 1:01:36- It's going to be really fruity. - Do you want these slightly thick?

1:01:36 > 1:01:40Mostly they're going to match the... Got to flip that over.

1:01:41 > 1:01:44They're going to match the duck slices.

1:01:44 > 1:01:47I've put some of this basting on top here

1:01:47 > 1:01:50And if you could just pop that in the oven?

1:01:50 > 1:01:56Yeah. Ordering me around already. How long do you cook this for?

1:01:56 > 1:01:59- I'd say about nine minutes. - On how hot?- 160.

1:01:59 > 1:02:03I want it on 160 cos I want a slow-cooking

1:02:03 > 1:02:05so the meat doesn't lock up hard.

1:02:05 > 1:02:08All the recipes we cook in the studio are on our website:

1:02:11 > 1:02:15- I have got one that's been in here. Lovely.- Give this a quick flip.

1:02:15 > 1:02:19- Flip those over.- So I'm going to add a little touch of lemon juice now

1:02:19 > 1:02:22and we're going to turn this into our dressing.

1:02:22 > 1:02:28- The lemon juice is going to soften down with the honey. - I'm going to get this over here.

1:02:28 > 1:02:30Now, you've shredded up,

1:02:30 > 1:02:34this is this huge great white thing that people were looking at.

1:02:34 > 1:02:39This fella here. You can buy it from your local veg supplier.

1:02:39 > 1:02:41You can buy that from Asian shops?

1:02:41 > 1:02:44Of course. It is very available.

1:02:44 > 1:02:46We use a machine just to whirl it round.

1:02:46 > 1:02:48That's how you get these thin strips?

1:02:48 > 1:02:53A little of that technique followed by some julienne. So we've got the daikon.

1:02:53 > 1:02:57After the chips, if you could do me some slices of that.

1:02:57 > 1:03:00Yes, Chef, no problem. No problem! He's started already.

1:03:00 > 1:03:04It's his first time on the show and he's...

1:03:04 > 1:03:07- I thought you looked a bit too relaxed.- Thanks.

1:03:07 > 1:03:11Cheers, Chef, thanks. Tell us what leaves we've got in here, then.

1:03:11 > 1:03:14We've got some shiso leaf, which is a large green.

1:03:14 > 1:03:19- Which is this that almost looks like a nettle.- Yeah. They say it's a cross between mint and basil.

1:03:19 > 1:03:23- Then you've got some shiso cress, which is the cress of it. - This stuff, yep.

1:03:23 > 1:03:27And then we've got some watercress to give it that fresh crunch.

1:03:27 > 1:03:31- There you go.- That, that, that.- I'll take these out.- This is my duck.

1:03:34 > 1:03:38- Just come across. - So these ones you just crisp up.

1:03:38 > 1:03:41Now, I dusted these with a little bit of cornflour,

1:03:41 > 1:03:44what else would you put on here?

1:03:44 > 1:03:50I would use a touch of shichimi pepper, which is a bit like

1:03:50 > 1:03:55a chilli pepper but it's got a little bit of sesame et cetera in there.

1:03:55 > 1:03:59- Yep.- So I'm just slicing this duck.

1:03:59 > 1:04:03Look at that, lovely and pink.

1:04:03 > 1:04:05- Do you want me to dress this salad with a few bits?- Yes, please, yeah.

1:04:05 > 1:04:07Take six pieces for that and I'll take a few.

1:04:07 > 1:04:09What have you added to this?

1:04:09 > 1:04:12Just used exactly the same marinade for the duck?

1:04:12 > 1:04:19It's the exact same marinade but I've just popped a touch of lemon juice in there to help soften it down

1:04:19 > 1:04:22- and to balance with the honey. - You're going to enjoy this.

1:04:22 > 1:04:26This is just... This is a fabulous restaurant.

1:04:26 > 1:04:30And like we said, to get a table in your restaurant, what does it take?

1:04:30 > 1:04:34Cos yesterday you did 190 people in your restaurant with only 100 seats?

1:04:34 > 1:04:39Close. That for lunch, yeah. So it's pretty hectic at the moment.

1:04:39 > 1:04:41- But I can always give you a card. - Thanks!

1:04:41 > 1:04:46What does it take to get a table? Coming on Saturday Kitchen!

1:04:46 > 1:04:50- So you want me to put a few of those on?- Yeah, one on each.- Yep.- Yep.

1:04:50 > 1:04:52And the reason you put everything in piles is what?

1:04:52 > 1:04:55The reason things are in little piles that being a Japanese restaurant,

1:04:55 > 1:04:58we don't serve with knife and fork,

1:04:58 > 1:05:01so everything is in little bite-sized pieces.

1:05:01 > 1:05:05- OK.- So I'll just add these little extra pieces

1:05:05 > 1:05:07to the bottom of the plate.

1:05:07 > 1:05:11- Like so. There's your salad. - Fantastic. There's my salad.

1:05:12 > 1:05:15Notice how he's using the chopsticks?

1:05:16 > 1:05:23- Amazing. And you want a bit of that? - Yeah, round the edge. - Some more of this dressing.

1:05:23 > 1:05:26That just looks, and I bet it tastes, absolutely spectacular.

1:05:26 > 1:05:28So, Nic, remind us what that dish is again?

1:05:28 > 1:05:31Duck breast with honey and sansho pepper, daikon, shiso and mango.

1:05:31 > 1:05:33Follow that.

1:05:38 > 1:05:42I got a little murmur from over there. Follow me over, Nic.

1:05:42 > 1:05:47- Now, taste that.- I don't know how I'm going to pick it up! But, yeah.

1:05:47 > 1:05:50How do you use these? Yeah!

1:05:50 > 1:05:54There it is! There it is. OK.

1:05:54 > 1:05:55Dive in.

1:05:55 > 1:05:59Take a whole little pile of that and take some of the radish as well.

1:05:59 > 1:06:06- OK. OK, don't watch.- Could you do that with fish and bits and pieces?

1:06:06 > 1:06:08Amazing.

1:06:08 > 1:06:11The same marinade would be hard to marry with the fish,

1:06:11 > 1:06:15but definitely the plum with the ginger would definitely go.

1:06:15 > 1:06:18- And beef and stuff like that? - Beef, chicken would be beautiful.

1:06:18 > 1:06:19Absolutely superb. What do you think?

1:06:19 > 1:06:23- Amazing.- That plum has suddenly changed that dressing.

1:06:23 > 1:06:26So unconvinced when I first tried that plum thing,

1:06:26 > 1:06:27but that's gorgeous.

1:06:29 > 1:06:34I went to Japan on tour with a show when I was about 17,

1:06:34 > 1:06:37and all I ate was fast food because I didn't like any of the food.

1:06:37 > 1:06:40- Would you find that in Japan, or...? - You wouldn't find this dish.

1:06:40 > 1:06:44- It's a Westernised thing?- It's an interpretation. You'd find the ingredients and flavours.

1:06:44 > 1:06:47You'd find sansho and the plum. Those combinations would be there.

1:06:47 > 1:06:49Mark is nodding as well. Brilliant. What a great dish.

1:06:53 > 1:06:58Jon Culshaw can impersonate almost anyone, but there was no hiding

1:06:58 > 1:07:02behind someone else's voice when he faced his Food Heaven or Food Hell.

1:07:02 > 1:07:04So let's find out what he got.

1:07:08 > 1:07:09It's time to find out

1:07:09 > 1:07:13whether Jon will be facing Food Heaven or Food Hell.

1:07:13 > 1:07:16To remind you, Food Heaven would be venison, and particularly venison burgers,

1:07:16 > 1:07:19- which you tried for the first time a few weeks ago.- Yes.

1:07:19 > 1:07:22Obviously, this could be transformed with carrots.

1:07:22 > 1:07:27Alternatively, radishes over there, with squid, I know you don't

1:07:27 > 1:07:30like raw red onion as well. What do you think these lot have decided?

1:07:30 > 1:07:35- If it's Food Hell, can I just have the omelette?- Are you sure?!

1:07:35 > 1:07:38These two have stuck with their guns, they chose radishes,

1:07:38 > 1:07:40but you've got to thank Ceri and Emma

1:07:40 > 1:07:43cos they stuck by their guns and they've gone for Food Heaven.

1:07:43 > 1:07:46So that's what you've got. Four-three. Nearly a split decision.

1:07:46 > 1:07:50So if you can prepare the carrots, guys, that'd be great.

1:07:50 > 1:07:53- I'll start off with the venison. - I was curious about the radishes.

1:07:53 > 1:07:57- Maybe I should have one anyway.- Nice and simple. We've got the venison.

1:07:57 > 1:07:59We've got the venison.

1:07:59 > 1:08:02The reason why I'm using this pancetta

1:08:02 > 1:08:05is that venison can be quite dry and lean.

1:08:05 > 1:08:10Venison used to be referred to all furred game,

1:08:10 > 1:08:12so it wasn't just deer.

1:08:12 > 1:08:15It was actually all furred game, things like rabbit

1:08:15 > 1:08:16and everything else.

1:08:16 > 1:08:18For this, we've got salt and pepper going in there.

1:08:18 > 1:08:21The reason why I added the pancetta is, it keeps it nice and moist.

1:08:21 > 1:08:22It's a real key to this.

1:08:22 > 1:08:26What I'm going to do is just mould that into little burgers.

1:08:26 > 1:08:28This is where it's great for your barbecue.

1:08:28 > 1:08:33The idea is, we just pop the little burgers on there. We get a pan on.

1:08:33 > 1:08:36Get the oil on there.

1:08:36 > 1:08:37Start cooking these.

1:08:37 > 1:08:41So, if you want to test them first, if you're doing plenty of them,

1:08:41 > 1:08:45the best way is to make a little burger and season it up

1:08:45 > 1:08:47and then pan-fry

1:08:47 > 1:08:49a little bit before you go out into the garden and barbecue them.

1:08:49 > 1:08:54All right? So, carrots. Hot pan on here. There we go.

1:08:54 > 1:08:57In we go with the water.

1:08:57 > 1:08:59They go in.

1:08:59 > 1:09:02There you go. Just a few of those. They'll be fine.

1:09:02 > 1:09:06The carrots are in the style of Vichy, cooked in sugar, butter and salt.

1:09:06 > 1:09:08- Carrots?- Yeah. Fantastic.

1:09:08 > 1:09:11- I didn't know that. Never heard that before.- Yeah.

1:09:11 > 1:09:15The carrots are nice and sweet anyway, particularly the baby ones.

1:09:15 > 1:09:19But when you do them like this, they're really, really good.

1:09:19 > 1:09:22So just a touch of water. There we go.

1:09:22 > 1:09:26Now just flip these over and keep them nice and flat.

1:09:26 > 1:09:30Turn them over, give them a bit of colour on there.

1:09:32 > 1:09:33There you are.

1:09:33 > 1:09:37To continue the cooking, I'll transfer that over here

1:09:37 > 1:09:40and we'll get that straight in the oven.

1:09:40 > 1:09:41Nice hot oven.

1:09:41 > 1:09:44They'll continue to cook. Obviously, on the barbecue,

1:09:44 > 1:09:46you only want about two minutes on either side.

1:09:46 > 1:09:48Next, we'll do a little reduction. Or stock reduction.

1:09:48 > 1:09:53This is just chicken stock in there. You can use beef stock for this.

1:09:53 > 1:09:55And it just creates a nice little sauce.

1:09:55 > 1:09:57Now, I know you like your carrots as well.

1:09:57 > 1:09:58That's one way to cook them.

1:09:58 > 1:10:02- Yeah.- There is another way, which we're doing here.

1:10:02 > 1:10:05Deep-fry them into these little strips.

1:10:05 > 1:10:09Basically, we just take these little strips of carrot...

1:10:09 > 1:10:12- Jon's going to carry on doing those. You got those?- Yeah.

1:10:12 > 1:10:13And we deep-fry them into crisps.

1:10:13 > 1:10:15- You know you get those beetroot crisps?- Yeah.

1:10:15 > 1:10:18It's exactly that. You just fry them in vegetable oil, that's it.

1:10:18 > 1:10:22They had one of these in a restaurant I used to work in.

1:10:22 > 1:10:24I was a waiter for 40 minutes one time.

1:10:24 > 1:10:28Didn't you work in the kitchen, though? Weren't you working as a...?

1:10:28 > 1:10:31Once I'd been fired as a waiter, for dropping the poor lady's food

1:10:31 > 1:10:34into her handbag, because I wasn't carrying it correctly,

1:10:34 > 1:10:36I was put on to washing up.

1:10:36 > 1:10:41That only lasted for an hour or so. That was not my destiny at all.

1:10:41 > 1:10:44- But didn't you work in a chip shop as well?- Yes, I did!

1:10:44 > 1:10:47When I was 18. And their speciality was deep-fried pizza.

1:10:47 > 1:10:50- Just get a frozen pizza, chuck it in the fat...- You are joking?

1:10:50 > 1:10:53No, it's true! It's what they did.

1:10:53 > 1:10:56Sometimes, there'd be pockets of air trapped within the frozen pizza

1:10:56 > 1:10:59and in the deep fryer, it would just expand into this sort of odd

1:10:59 > 1:11:01spherical beach ball of cholesterol.

1:11:01 > 1:11:05- New dish for your menu, boys. Have you just burnt my carrots?- I know!

1:11:05 > 1:11:08We have a Scottish lad, George, in the kitchen

1:11:08 > 1:11:12and he's always going on about deep-fried this and that.

1:11:12 > 1:11:15- Snickers bars and Milky Ways and pizza.- Right, see the carrots?

1:11:15 > 1:11:18Almost done now. So they're nice and done.

1:11:18 > 1:11:22Literally, that'll come down even more. I'll swap that over.

1:11:22 > 1:11:27They're looking good. And then over here, we've got our venison.

1:11:27 > 1:11:30I'm trying to keep out of the way. I don't want to bump into anybody.

1:11:30 > 1:11:31There you go.

1:11:32 > 1:11:35- Oh, lovely, look at that. - So, these are ready.

1:11:36 > 1:11:39Right, we've got one minute, boys.

1:11:39 > 1:11:42So, we lift off our venison burgers.

1:11:42 > 1:11:45Now, it's important when you cook these, cook them medium as well.

1:11:45 > 1:11:48Don't overcook them, otherwise they end up being dry.

1:11:48 > 1:11:51And not very nice. So, I'm going to pop that straight into there.

1:11:51 > 1:11:55- You could finish off that sauce, that'd be great.- I've got it.

1:11:56 > 1:12:00Does it really irritate a chef when people ask for things well done,

1:12:00 > 1:12:02because that's not the right way to have it done?

1:12:02 > 1:12:05Normally, I wouldn't mind, but we've only got four minutes to cook this.

1:12:05 > 1:12:09- OK.- When you own your own business, you listen to people and you go,

1:12:09 > 1:12:12"What, you want ketchup on your salad?

1:12:12 > 1:12:15"No problem. £2 supplement." You do what people want, cos you're...

1:12:15 > 1:12:20The pleasure of cooking for others is to please them.

1:12:20 > 1:12:22And if what pleases them is well done meat,

1:12:22 > 1:12:25- then you do what pleases them. - Exactly.

1:12:25 > 1:12:28I'm not there to tell people what they should or shouldn't eat,

1:12:28 > 1:12:30I'm there to make them have a nice time.

1:12:30 > 1:12:33We're just going to put the juice of the carrots on here as well.

1:12:33 > 1:12:35That all goes on there.

1:12:35 > 1:12:38We've got the liquor from the cooking.

1:12:38 > 1:12:41- You see that goes into a nice thick syrup?- Yeah, the sugar...

1:12:41 > 1:12:44That's a sweetness with it as well.

1:12:44 > 1:12:47And then we've got this red amaranth you can just pop on there.

1:12:47 > 1:12:51- And the carrot crisps.- They'll crispen up as they cool down.

1:12:51 > 1:12:54I gave him five minutes to make carrot chips.

1:12:54 > 1:12:57He's made a few little scraggly bits.

1:12:57 > 1:13:00- You're not a good fry boy, are you? - No.- Too busy making omelettes.

1:13:00 > 1:13:04- I'm not good at deep-frying - it's not my thing.- They look just right!

1:13:04 > 1:13:08- Everything tastes better deep-fried. Even rat.- Dive into that.

1:13:08 > 1:13:09You get the irons, boys.

1:13:09 > 1:13:13- Bring over the irons. Knives and forks. Irons.- Irons!

1:13:13 > 1:13:16It's Yorkshire for knives and forks!

1:13:16 > 1:13:18- Irons?!- Dive into that, tell us what you think.

1:13:18 > 1:13:20Bring over the glasses, guys.

1:13:21 > 1:13:25To go with this, Susy's chosen a Fragoso Merlot. Go on, don't be shy.

1:13:25 > 1:13:27- Dive in.- OK.- Straight in.

1:13:27 > 1:13:29It's good, though, cos the meat is really lean

1:13:29 > 1:13:31but the bacon adds a bit of fat.

1:13:31 > 1:13:33We've got four seconds left.

1:13:33 > 1:13:36- Just nod. - We made the right decision.

1:13:40 > 1:13:43Well, we've reached the end of today's Best Bites,

1:13:43 > 1:13:45and I'll be back at the same time next week with another

1:13:45 > 1:13:48mouth-watering menu from the Saturday Kitchen archives.

1:13:48 > 1:13:51Remember, all the studio recipes are, of course, on the website,

1:13:51 > 1:13:53which is bbc.co.uk/recipes.

1:13:53 > 1:13:56You'll find a whole load of great dishes

1:13:56 > 1:13:58from some of the world's best chefs on there, too.

1:13:58 > 1:14:03And maybe, a few of mine, including waffles and bacon with maple syrup.

1:14:03 > 1:14:04And don't forget to join me

1:14:04 > 1:14:08live on Saturday morning at 10.00am as always over on BBC One.

1:14:08 > 1:14:11In the meantime, enjoy the rest of your day. I know that I am.

1:14:11 > 1:14:14And enjoy the rest of your weekend. Bye for now.