Episode 27 Saturday Kitchen Best Bites

Good morning. It's a mouth-watering menu of recipes on Best Bites.

And welcome to the show. We have taken a good look through the Saturday Kitchen recipe archives

and chosen some delicious dishes for you today.

The delights include -

a wonderful walnut and coffee cake for musical star Jodie Prenger.

-Happy?

-Me likey.

-Me likey. There you go.

Michelin starred chef Jason Atherton knows how to impress people with his food.

Look at that. The smell,

the fragrance, super.

'And his sea bream recipe with a fennel and orange salad

'would wow any Sunday lunch table.'

Now, if you need to feed the entire family today,

then Adam Byatt has the perfect recipe.

It's a braised short rib of beef and onion pie

'that will definitely keep the hungry hordes quiet this weekend.'

If you're doing this at home, watch your net curtains.

'And comedian Jon Culshaw faces Food Heaven or Food Hell.

'There were venison burgers with baby carrots all set for Food Heaven,

'and chargrilled squid with a warm radish pickle

'lying in wait for Food Hell.'

For Food Hell, can I just have the omelette?

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

Now, if you're looking for a spicy, lighter Sunday lunch today,

then this mulligatawny soup from great British chef Marcus Wareing is just the ticket.

Is this off the menu?

-It is off the menu.

-OK, sounds good to me.

This is mulligatawny soup,

which is a dish that I did when I was at college,

-believe it or not.

-It didn't have these things at college.

-Didn't have these, we had a bit of mutton.

-OK.

So, what we have done is taken the basic of the dish. We've incorporated quail.

Off you go, then. A little bit of quail.

-You want me to dice...

-If you, James, could...chop that.

-Yeah.

-And the apple, that would be great.

-Yeah.

-I'm going to cut off the neck of the quail.

-OK.

And then I'm just going to pop that into this chicken stock.

A little bit of light chicken stock. Just take off the neck like so.

-So quail, it's good, but all quail is farmed now.

-Yes.

I believe, wild quails, you can't actually get it.

It's protected. There you go.

I do believe it's the only migrant game bird we have.

-Oh, really?

-I don't know where it goes, at that size.

It probably goes to the Isle of Wight!

-So we just put those into there.

-There you go.

-It wouldn't get across the Channel!

-If you grate...

-Yeah, right.

-..the apple, that'd be great. I'm putting butter into here.

Basically, what we are going to do is going to make a basic roux, really.

And we've got a bit of curry powder and some flour.

We just melt the butter in a pan.

Now, it's said to come from India, this soup.

I think the flavours of curry have always been...

We have always used them.

Chicken tikka masala is a very big favourite of the English nation.

So incorporate that in there.

-So butter, flour, and curry powder you have got in there? Right?

-Yeah.

-Do you want this lot?

-If you could... Yeah, that'd be great.

-Just throw that in there.

-So the apples and onions.

-Just cook those down.

-Yeah.

What else do you want to do?

-If you just want to dice up the sweet potato.

-OK.

So tell us about the restaurant, then. Because the hotel,

famous location but they were going to knock it down.

That's right. And it's been restored back to its absolute, amazing glory.

12 years, it has taken. Nine years in restoration work.

It is one of the most beautiful buildings in the UK, isn't it?

It is absolutely incredible.

And the restaurant is right at the very front

so it is a pretty special place.

And we call it the Gilbert Scott after the architect, Sir George.

Right. Now, it's a different venture for you because obviously,

-the Berkeley, fine dining...

-Yep.

-..you know.

-You're still there.

-Very much.

-But this is much...much larger.

-It is.

It's an English brasserie.

The history actually in the building itself, the fact that it was built

late 1800s. What we have done is we have researched

into some of the old classics, looked through the old cookery books -

Elizabeth Beeton, John Nott,

and we've come up with some really, really great old classics

and not reinvented them, but brought them back to life.

-Yeah.

-So... It's an interesting journey,

finding all the old recipes and recreating them.

-And remember, even this one is the Elizabeth Beeton cookbook.

-Yeah.

This is something I used to do, one of the first dishes I cooked at college.

But normally you would put mutton in that and cook it for a lot longer?

-Yes, exactly. It's almost sort of a slow stew, really.

-OK.

Now the quail, you've just...

you've put it in the stock, why have you done that?

Just to give a bit of firmness and help it blanch.

-It's something you can pre-do, pre-prepare.

-Yeah.

-Put them in the fridge and then warm them through.

-OK.

So I'm going to leave them on the bone,

just putting them in a pan with a little bit of oil.

Do you want these veg in there?

Yeah, that can go straight in, cook down.

-If you could turn the heat up, James, that'd be great.

-Yeah.

-That's...

-Do you want me to do that?

-Yeah, why not?

-So you leave the bones on, yeah?

-Leave the leg on.

-Is this a starter on the menu?

-It is, yeah, it is.

It is served in a little pot, almost like

-a soup dish, really.

-OK.

-There are your two legs.

-Great.

And you just pan-fry these, yeah?

Yes, put them in a little pan with some oil.

I'm finishing it with a bit of butter.

That's going to sit on top, like so. Into the pan.

-There you go.

-Great.

-Got the things there.

-The legs.

-That's perfect, James.

-Another one, yeah?

-Great.

-Now, didn't you do a book recently as well?

-That was a while ago.

-About a year ago.

-A while ago.

-Yeah, it has been a while since you were here.

-A busy year for me.

The restaurant opens next week,

so we've got a lot going on at the moment.

And it's been a year in the making,

the menu development, the design of the restaurant.

A lot of architectural beauty you have got to preserve in the room.

-Yeah.

-It's been an incredible journey.

-It must have been fun...

-It was.

-..seeing it built like that?

It is, and going through that process is amazing.

What we have here is a bit of coconut milk towards the end.

Just allow that to simmer. Like so.

If you could do me some onion rings, it'd be great.

-Do you know what mulligatawny means?

-I'm sure you're going to tell me!

-Pepper water. Pepper water.

-OK.

-There you go.

Put it on your menu. Now, onion rings you got with this.

Yeah, this is a little extra. Onion bhaji in cookery is great.

So we are just going to pane those in a little breadcrumb.

-I'm just going to, me.

-Chop a little bit of butter into the quail.

-Yeah.

-Like so.

But the speed that that little quail cooked...

Very, very quick. In here, I've got

split yellow lentils, which have been blanched.

Right.

-Would you get those from a tin, or cook them yourself?

-Either.

-Either.

Either. With a dish like this, it's very much...

It's a great stew, so tinned, precooked, makes it easier.

-But it's quick doing it this way.

-Yes, it is.

Onions go in.

The research into the English history of cookery, it's amazing

when you pick up an old book of Elizabeth Beeton

it's incredible, the amount of different recipes.

You could practically write your menu for the next five years.

-Because a lot of it was water-based.

-Very much so.

Some recipes are very basic.

-They are.

-But you take elements.

-That is absolutely right.

-There's your onions.

-Have you got a bowl for them, James?

-Have I got what?

-A bowl. A nice English bowl.

-Funnily enough, I've got another one!

-Fantastic.

-Look at that one.

You got the best one, you see. Look at that. There you go.

-Right, you want some coriander as well?

-Yes, I do.

-OK.

Mix that around.

It's a stew/broth, really.

You can lighten it up just by adding a little more stock.

The coconut milk is the key to that, I think. You get a great flavour...

Sorry? Yes. Just finishes it off lovely. Just put your quail...

It's a great sharing dish, actually. Put the quail on there, like so.

-Well-coloured onion rings on the top.

-Well, the oil was a bit hot, Chef.

You just get what you are given.

-I've cooked three quarters of it.

-There we go.

-A little chopped coriander on top.

-Happy with that?

-Lovely.

-Remind us what that was?

That's mulligatawny soup with quail

-and very, very well cooked onion rings.

-There you go. Look at that.

-They're not that bad!

-You just took one out.

-I'm going to put that one in instead.

-OK.

-There you go.

Right, there you go. You get to dive in again. It just keeps coming, Dom.

-This is brilliant.

-Dive into that one.

So the idea of the quail,

you can eat that with your fingers.

Yeah. You can serve it in a big dish and put it on a bowl and eat it.

I love mulligatawny anyway.

-And it's so quick. We've made it... Are you going to nick that?

-Yeah.

-He has nicked my onion rings, you see.

-I like the onion rings.

Shortly, I'm cooking a cracking walnut and coffee tart which you must have a go at.

This is going to be waffles with bacon.

The first, here is Rick Stein.

Bangladesh is mostly part of the Ganges Delta

and is therefore covered in a myriad of rivers and lakes.

And as Noel Coward said of Norfolk, "It's terribly, terribly flat."

And it's not surprising that an awful lot of travel and life is conducted on boats,

some of them only just worthy of the name.

It's also not surprising that the waterways provide more than just a way to get around.

Which means of course, that you're never too far from a fish market.

Well, I think I can guarantee that all the fish here are... Cheers, yeah, it's OK.

I'm just talking to the camera, don't worry about it.

Erm, I think I can guarantee these are freshwater fish.

River fish, not farm fish.

I mean I can recognise some of them.

Er, I'm fairly certain that's a, a freshwater bream and that's obviously a carp.

And over here I think these are what we call shad.

Ilser.

I think so. I think those are... Now those...

Well, those are... those are big 'uns!

Erm what are they? What's...what are they called?

Name, name?

Sascarbia.

Sascarbia. Glascarpia.

I'll have to look it up.

My gosh! I mean it just shows you how much water, fresh water there is in this country.

I mean, there's so many varieties of fish and so much of it.

Look at those little freshwater prawns, they're good, wonderful!

Erm, they look again like small, small shad,

and that's the-the most revered fish in Bangladesh.

And there's more in there, so we better go and have a look inside as well.

Follow me!

Oh, my gosh! Look at these!

OK?

Yeah, glasgarbia, glasgarbia, yeah-yeah.

I mean it just shows you, I mean there must be such a depth of water

to have fish like that, that big in the, in the rivers.

Very impressed.

I like my fish, you see.

And these?

Definite catfish in there.

There.

That's a, that's a real catfish, that's the real thing.

Ah!

Sorry. I'll probably have to buy that one.

Good, thanks. I will buy the head, OK.

More, more!

Come on then.

So here I am, lost in the fish market, completely confused but deliriously happy. Ah!

I think, I think it must be in this pond, big fish in here.

So this is where you keep it, in here.

Well, they are big fish.

I expect you not eating, er, this fish, not eating.

OK, not eating. They're ceremonial.

Yeah, ceremony OK.

Religious reasons.

-Right.

-For God.

-For Gods.

-Yeah.

-Wow, and what are they called?

Yeah, the fish name godder.

Godder, all right, OK. Thank you.

Fantastic!

As Shokat, the TV cook I met in Dhaka said, this country is made up of two things, fish and rice.

He gave me this recipe. It couldn't be simpler.

It's got mustard seed oil - you can get that in Indian delis - onion, finely chopped,

garlic, chilli powder, turmeric

and ground mustard seeds, all cooked out in a pan.

You need to soften it well so it will make a smooth paste when it's transferred to a pestle and mortar.

Well, this is what they call a masala in the Indian sub-continent.

it just means a mix of spice and that actually is a very simple masala.

And particularly Bangladeshi, I think, because of the large amount

of very, very pungent, er mustard oil and mustard seeds.

But actually what makes this a Northern Indian dish

is also the large quantity of onion and garlic in it.

I'm using cod but in Bangladesh it would more often than not be a freshwater fish.

I like to salt all my fish well.

In this case I spread a generous amount of the masala on both sides and top them off with a few slices

of raw onion and a few emerald jewels of fresh green chilli.

Now, because I want it to look really authentic, I've got some banana leaves to make my parcels.

You can get them in most Asian shops, but of course you don't have to have them.

You'll get the same effect if you use grease-proof or baking paper or even foil.

They'll steam just as well but you won't have the same romance.

To go with it you'll need a salad of thinly-sliced tomato, onion,

cucumber and tiny bits of green chilli which are seasoned with cumin and red chilli powder.

Use some salt and plenty, and I really mean plenty, of crushed black pepper.

The juice of a lime and chopped coriander leaves.

And that's ready for a perfect salad.

You know without it, the fish wouldn't be half as good.

But by now it will be cooked quite enough and when you open up

those lovely little parcels, the wonderful aromas will get your taste buds tingling like mad.

Serve it with plain boiled Basmati rice naturally and some of that piquant salad.

This is dinner party stuff and couldn't be easier.

This is my new friend and guide, Kamran Chaudri, who insisted after the mayhem of Sylhet,

on taking me to the Shari River, a place he said had magical qualities.

He was the member of parliament for this region and loves this countryside.

He's extremely proud of it.

What, what's this then?

This it's a beehive they've just taken off a tree.

Why have we got the bees as well, then?

Well, he hasn't got time to get rid of them, once he gets home, they'll get rid of the bee...

-Oh, I see.

-..and then take the honey out.

You don't buy the honey with the bees, then.

No, but he's got a part of the honey here in his, er...

-From the hive.

-Yeah.

And that, is that wild? It's not a cul...

It's wild, it's not cultivated.

Would you ask him if he gets stung much by them?

-Oh, he gets stung quite often.

-Yeah.

But this bunch of bees are, er, baby bees.

-Oh, right.

-They haven't really grown their sting.

Kamran has arranged for us to eat in a local restaurant.

Well, he owns it, actually. Here, they cook a curry famous in Bangladesh.

Well, these two very well turned out chefs are going to, are preparing beef shatkora.

And I've just eaten a dish of beef shatkora

and I'm really looking forward to seeing how it's made.

But what I do know is that the most important ingredient is this.

The shatkora which is a citrus fruit very like a grapefruit which it resembles

but you can't eat it erm as a fruit and it is unique to Sylhet

so we aren't going to get this dish anywhere else,

so I'm already thinking how am I going to recreate it back home.

I guess I'll probably use a grapefruit

but apparently this is not sliced and put into the curry till right near the end,

so you get that lovely citrus-y flavour in the finished dish.

I'm just trying to work out what cut of beef it is here.

It looks like blade or feather.

But I think I'd use topside at home.

I must say it looks like they're making it for about, er, 20 people.

So, like most curries, they fry off sliced shallots,

a whole heap of them, and when they're softened, in go the spices.

In this case, cardamom, cloves, cassia leaves and cinnamon.

Now you're not going to get cassia leaves in the UK, I don't think.

So, maybe bay leaves.

Maybe curry leaves.

And then some minced ginger. Quite a lot of it. And then pureed garlic.

I've noticed consistently through my travels in Bangladesh

that they use minced up garlic.

Next comes chilli powder and turmeric.

Here they use powdered turmeric. Elsewhere they use fresh.

When in Bangladesh, they don't use fresh.

He loosens it all up with some water from the rice pot.

Now salt and ground cumin.

And then in goes the beef.

I was half joking when I said

it was 20 people, but I think I was right on the money.

Anyway, that cooks for at least two hours or if it's Bangladeshi beef,

a little bit longer. Then he adds tomato puree.

I'm surprised he didn't use fresh tomatoes

because there's so many around in Bangladesh.

And then ghee.

That's a type of clarified butter.

Now for the shatkora itself.

You only use the skin of the fruit as it's so sour.

And you cut it into little chunks.

The rice for this dish is cooked inside a bamboo tube, but when it goes into the tube

it's mixed with coconut milk so it's slightly sweet and sticky.

In fact rice cooked in a bit of coconut milk makes a pleasant change.

But if I was doing this at home, I think I'd leave out the bamboo!

Now it's time for the chunks of shatkora to go in to cook through until tender. And that's it.

And by the way, I've discovered you CAN get shatkora in the UK.

If you ever see this on a menu at your local Indian restaurant, don't hesitate. It's lovely.

And that shatkora contrasts beautifully with the hot and slightly sweet curry.

Anyway, I was keen to see a tea plantation.

Something which was started in the days of the Raj.

The local population I'm told weren't over keen to work in the tea gardens

so the owners brought in workers from other parts of India which they called coolies.

The tea gardens became their world with their own schools, medical centres and everything they needed.

100 years later, it's still more or less the same.

Er, what's, what really is a wonder to me, how the initial British planters,

in most cases the Scottish people...

-Yeah.

-..came to this wild, wild areas, forest, cleared them up,

and set up this, er, tea estates or tea gardens as they're known.

And the owners would be the masters in every sense of the word.

So the manager would be lord, a lord and master,

virtually almost with power of life and death over you.

Kamran, I'm silly but I didn't realise that Bangladesh had anything to do with tea.

Well, strangely enough, we are one of the largest exporters of tea today.

I just want to try a tea bud, see what it tastes like.

And it's very bitter but how on earth anybody would have figured out

that a leaf from a bush like this would make tea, I just don't know.

Well, er, 2,500 years ago, a Chinese emperor was out hunting.

And he used to drink a hot glass of water every morning.

And one day a leaf fell into the glass. It turned brown.

And he liked the taste of it.

-And then that's where they discovered tea.

-Well, I'm blowed.

I'm sure that's true.

They don't use the whole bush, only the fresh, new tips and of course they shoot again quite quickly.

Here they brew their tea in a completely different way from us.

They don't even use a teapot, but put the leaves straight into a saucepan of boiling water.

So, we've got cloves, cardamom, cinnamon and sliced ginger.

One of my fondest memories of travelling all over Asia,

particularly in the Indian sub-continent, is being woken up in the early morning on a train journey

with a cup or quite often a glass of very strong, very sweet tea.

And sometimes it's spicy as well.

It's called masala chai.

And I learnt that it's normally not made with milk but with condensed milk.

That's what gives it that real sweetness and to be honest, I'm absolutely addicted to it.

What's so interesting to me about this, though,

is that if you think about India, you'd have thought the sort of natural way of drinking tea

would probably be like with China, just steeping it in water.

So why this very milky, strong tea?

Well, of course it's the English influence that brought that about.

And apparently at the beginning of the 20th century, the Indians didn't drink much tea at all.

So the British, in the form of the Indian Tea Association,

persuaded factory workers, mill workers, textile workers to have tea breaks.

So it wasn't a sort of like a nice thing to do like,

you know, let's all have a little rest, it was let's drink more tea.

And they persuaded the char-wallahs on the railways to encourage people to drink tea

and this is the sort of tea they drank. A cup of char.

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

However, I occasionally cook with them and this is a recipe that I'm going to do now.

It's like a walnut and coffee frangipane tart with prunes in the bottom.

How do you not like hot drinks? You're a Yorkshireman.

-A cup of tea!

-No. I don't like it. I don't like hot drinks, never have.

-Really?

-Never have, no. We are going to make this with walnuts.

There is no flour in here in this filling for the frangipane.

We're going to blitz those, so you end up with...

A bit like ground almonds. But we're using walnuts.

Once you get to that stage, they're done.

I'm going to mix together some butter and sugar together.

and start whisking this and then slowly add my eggs

with a little bit of coffee in there as well.

Gradually start whisking that up all together.

Do you know what I really like? Have you ever tried pickled, um, pickled...

pickled...nuts?

Pickled nuts? Pickled walnuts?

-Pickled walnuts, yes.

-Yeah, they're nice. Good with cheese.

Yeah. Really nice.

You can use walnuts instead and serve this on a cheeseboard.

You can take some sugar and water,

create a stock syrup,

take the walnuts, throw those in.

-All right?

-Yeah.

-Cook them for literally about 30 seconds, OK?

And then drain them off.

-And then deep-fry them. They taste amazing.

-Really?

-Lovely and sweet.

And they are nice and soft,

because you have cooked them in stock syrup.

-And all you do is just deep-fry these.

-Really healthy, then?

Yeah, really healthy. Exactly! So tell me how it all started?

Because like most chefs do, they do their training, working in kitchens, pot washing....

Oh, James, I've done the rounds.

You know what, some of the places...

I remember one place it was a working men's club

-and they had a chicken wire mesh.

-This in the UK?

-This was in the UK.

So people don't throw ashtrays at you and things like that.

It's one of my best gigs! So I kind of did that, loved it.

Used to work for Disney on the cruise ships

and was very good friends with a fairy godmother.

-Right.

-And then bizarrely got really involved in...

it's the weirdest life story.

And then got involved doing a lot of support for comedians

like Joe Pasquale, Bernard Manning.

-So I used to warm the crowd up.

-Right. That was singing, or...?

-A bit of everything, comedy and...?

-Well, this is it.

I never told a joke, but I was a comedy act.

-So I don't know what that says for me singing.

-OK.

-Not great, is it?

But while you were doing that, you always keen

on doing auditions and stuff for the shows.

You were saying the reason why you didn't get the parts was not

-because of your voice, it was you.

-Go on, say it. Say it.

Are you trying to say about the size of my backside?

-No.

-It's fine. It's fine.

-Blokes can't get away with it, you see.

-No, you can't, really.

But no, I was at my biggest. I was 22 stone.

It's all that chocolate, isn't it?

But then, it was the show that you did, The Biggest Loser.

Yes, it's just been on. I think it has just recently aired, hasn't it?

-It was half your body weight.

-I know.

I lost 8 1/2 stone in six months. That's a lot, isn't it?

It's incredible. It is incredible.

You wonder where it goes, don't you?

You don't just like leave it in the back door?

But no, that kind of really transformed my life

and I still love singing and stuff like that.

-And I did go for auditions and I never got them.

-Aw-w-w.

-But then of course, your big break was I'd Do Anything.

-Yes.

-Not literally, but, yes.

-But that was literally...

-It was a huge break for you, because masses of people went for it.

-Oh, huge.

The West End must be quite cut-throat in terms of trying to get a part.

Do you know, it's...

Yeah, it is cut-throat in getting a part, but the people

who work in the West End are absolutely just gorgeous people.

I was worried, cos coming from Blackpool,

I thought, they are all going to turn their noses up at me.

-And they didn't. First of all, Cameron put me into Les Mis.

-Yeah.

-As you do! I was a wonderful pea-picker.

-You were a what?

-I was a pea-picker.

-A pea-picker?

But I could never get used to the revolve of the stage.

I had to take a couple of running jumps on it. And missed a few times.

That is with the great Alfie Boe, of course.

-Has he joined yet? He's just joined, hasn't he?

-Joined what?

-Les Mis.

Yes. I thought you were going to say he joined Twitter, cos I know you do that.

He had a go at me. He said, you don't tweet me.

-But you're not on Twitter.

-No!

-Why?

I spend my life getting away from people, not telling them where I am!

You should! It's all right. It's nice to talk to people.

-I'm just... We've got the prunes in there.

-OK.

Pop the, this is the frangipane which has got the butter, the sugar,

the eggs, and the walnuts which I'm going to put on top.

I'm reducing the liquor to do a little glaze...

And that was the prune juice over in the...?

The prune juice and some of the leftover stock syrup,

but you could deep-fry these and grate with a cheese snack

or something. These walnuts are delicious.

Pop that in the oven, and once about, sort of, in the oven.

350 degrees for about 15 minutes,

20 minutes, something like that, and they'll be fine served warm.

We've got one that was warming up nicely.

How is acting on television to acting on stage? Is it different?

It's so different. Whereas in theatre, you literally kind of,

no dress rehearsal, you go and do it,

but it's amazing how much work goes into TV.

All the kind of angles they do it from.

-So no, it's a lot of intricate work on TV.

-Is it?

-Yeah.

Intricate's a big word for me. I think I did well.

Not on this show! Right, make sure you get this in focus, boys.

It's got to be really intricate.

-They didn't cut that quick though, did they?

-No, no.

I've got one that's warming up there. So tell us about Candy Cabs.

Cos there's you, I mean, there's several other people in it.

Jo Joyner, Lisa, Claire Sweeney, Mel Hill, Lu...there is a brilliant cast.

Do you remember Dennis Pennis?

Paul Kaye's in it. Paul Nic...Dennis Lawson.

And the basis of the programme is what?

Is a female-run taxi service,

and it's just these Northern women who are just brilliant, real women.

And we just had such a great time.

It was like going to a hen party every day on set.

-It was really so much fun.

-I did watch it.

-You look as if you're having a great time.

-We really did.

-There we are.

And then just to finish this off, erm, we've got a bit of this.

We'll just warm up a bit of this.

But that's just the liquor that I've just reduced down.

And you've got some clotted cream.

Do you know, if I kept coming back on this show. I'd end up 22 stone again.

-Here we go.

-Here you go.

-Oh, thank you very much.

It's got the prunes in there. That's the walnut,

but the idea is to serve this warm.

What you mustn't do, with frangipane stuff is put it in the fridge.

-Otherwise it goes rock solid. Doesn't taste as good.

-Really?

There you go.

-Happy.

-Me likey. Yeah.

-Me likey. There you go. Right.

Now, if fish is on your mind this Sunday,

then catch a load of this next recipe from Jason Atherton.

It's the perfect springtime lunch. Have a look.

-What's on the menu today, then?

-Roasted sea bass,

er, sea bream, sorry, with a fennel,

blood orange, olive and red onion salad with a bit of fresh dill

and a bit of vinaigrette made with the juice in there,

and very, very simple, very now of the moment.

-Exactly. Fabulous, yeah.

-And it's a great fish to use

and it was a challenge I set myself a little while ago

for a book I just completed

where everything I had to cook was only five quid.

Was that a little plug?

Yes, yeah. And everything's got to be under five quid.

We'll talk about that when we get cooking. So, we've got the onion,

bit of fennel, blood oranges, these fancy little olives.

So if you can slice that

-and then slice that for me.

-On the mandoline?

-I'm going to get on with the oranges.

-OK.

-Erm...

Now, we're using one of these mandolines.

At home, please use the guard for the mandoline, all right?

We use these quite a lot in the restaurants,

so make sure you use the guard when you're doing this at home.

-Very dangerous.

-Make sure that's nice and thin.

-James doesn't use it

cos he's well 'ard!

You're well 'ard, aren't you?

You just give me something to do every time I come on the show.

-There you go.

-I'm giving it to James

-so I don't slice my fingers off.

-That's why you're doing it.

-And you've got the rest of the show to do.

-Yeah, thanks very much.

So, blood oranges. Towards the end of the season now, but great.

Fantastic. Fantastic flavour. If you can't get these, just use,

use normal bitter oranges.

They're not quite as nice but they are still delicious,

so literally, a little trick with these, we're segmenting them.

-And we're going to stick 'em into a bag.

-Right.

And when you, erm... we don't waste that juice.

So it's important to keep the juice out of this as well,

-cos the juice is fantastic.

-Yeah.

A freezer bag or, in the restaurant we call these cherie bags,

but a little freezer bag's fine.

And what you do is pop these into the bag,

and what we want to do is get the little pearl shapes out of the...

cos these little segments have got little pearls,

so we just pop them into the water for a few minutes.

In there like that.

And then we want the zest from the other two oranges.

We're going to make the vinaigrette with that, with the juice.

A bit of olive oil, bit of fresh dill, bit of vinaigrette,

bit of vinegar and that's it.

You mentioned your book. Is it difficult,

food for a fiver, two courses and keeping that same ethos,

without being too...cos obviously, you're a Michelin star chef,

you want to create something that's classy.

-Yeah, yeah.

-Is that quite difficult?

Very difficult, because when I first started it,

I literally just started going round the supermarkets

and round the shops, round my local area

trying to buy things for a fiver...

You should have come onto Ready, Steady, Cook!

We'd have told you loads of recipes for a fiver!

All I kept finding was fast food joints to eat under a fiver. So...

But, I mean, you can do it. Basically what you've got to do

is just train yourself to use cheaper ingredients.

-Yeah.

-And unfortunately, when you cook sort of Michelin star food,

you end up cooking all fancy ingredients like sea bass,

pigeon, foie gras and the bottom line is you've just got to learn

to put the same ethos to that but using cheaper ingredients.

But chefs are coming round to the fact,

and I mean, I went to your restaurant as well.

You've got dishes like the cheeks and bits and pieces like that,

the slow braising sort of stuff. The cheaper cuts.

But it takes a little bit more skill, doesn't it?

Well, yeah. I mean, you buy the product quite cheaply sometimes.

Something like pig cheeks.

But then the labour process is a little bit longer.

Yeah.

Erm, but the big win on that is that some of these things

are so interesting to eat, you know.

They're sort of forgotten foods sometimes and they're so interesting.

And what about your new restaurant then?

Is the ethos behind it the same as...?

Cos Maze was all about grazing, bit like sort of tapas-y sort of thing.

-You got little portions and a lot of them.

-That's right.

Something very different for you is this next one?

Well, we'll sort of take it to a different area,

cos I think it's important to always evolve.

I like to think I'm innovative, so I like to move on a little bit.

And so we'll change a little bit, but I am known for that

so I will sort of stick within my realm if you like.

Cos you worked with one of the true pioneers at El Bulli, didn't you?

Yeah, yeah. Ferran Adria was one of my mentors

and I was extremely lucky to have worked with him,

so you know, certainly there will be

inspirations from there, that's for sure.

-Yeah. Right.

-So we're literally...

Run through what we've got happening on here.

So we've got the juice.

We've got the rind from the lemon, the oranges,

just grated, reducing down there. We've got our...

-If you just want to squash those for me.

-Yeah, I can do that.

And then once you've done that, you can tip them into the juice.

-I'll do that.

-Why do you need to put them in the bag?

Just protects 'em, cos basically what we want is the heat,

to open up the pearls. You end up with beautiful little pearls

that decorate the plate. A little Michelin star tip for you there.

Have you ever tried it in a microwave?

I probably shouldn't have said microwave, but...

-Oh, come on. Please.

-I know, but it probably works really good.

-Ignore him.

-So, we're just scoring the sea bream.

And we're going to stick that into the pan.

It doesn't take very long to cook this.

-Couple of minutes, that's all.

-Yeah.

Literally straight in. There we go.

Right, sorry. So I've pressed those down a little bit.

We've reduced the zest and the juice down.

-It's come down to almost nothing.

-If you...

The fish is cooking away nicely.

And then I've basically taken the fennel here and the onion

-and shook them in ice cold water.

-That's it.

-Just crisps it up. Drain it off.

-Exactly that.

And if you can now just chuck those olives in there for me...

Yeah, do you want to chuck these, chuck these up?

I'll chop up the dill.

And add that to it.

And you literally just loosely chop it, add it all together.

And also with olives, when you're walking round the supermarket,

people often wonder, "What olives should I buy?"

It depends what you want to use it for, really.

If you want to use it for something, say, a real spicy dish

and you want something quite strong and sort of, you know, salty,

so you want to use something like, you know, the Provencal olives

what I've done in the brine with lots of salt and lots of herbs.

These are almost like a Greek olive. These are, um, Kalamata olives,

little bit sour note to them, a little bit citrusy.

So they work really well with this dish.

So we literally turn over the fish,

and then we're pretty much ready for serving.

I did a thing the other day that you must have done in a supermarket.

Walking round a supermarket, cos you hate going shopping...

I tell ya, as a chef that's on the telly,

one of the most difficult things is going shopping, cos you know...

Everyone's looking in your basket, aren't they?

..in your trolley!

And then you're at the checkout and the lady's going,

"I didn't think you would buy that!" I've got kids too, you know.

Best bit is, wait until somebody's got a trolley full of chicken

and you walk up to them like that, next to them,

and you'll look at the chicken going,

"Actually no, it's not very good," and walk off.

They're putting the chicken back!

LAUGHTER

So we've got a nice little salad there. The olives straight in?

-That's it. Straight in.

-OK.

-Now...

-We've about 30 seconds left. Perfect timing.

-Fish on there, like that.

If you want to drizzle a little bit of that olive oil

-round the plate for me, that'd be great.

-Yeah, little bit of this.

Really good extra virgin olive oil, that one.

Ball a little bit of salad up for me, James,

while I put my little bit of vinaigrette round.

Look at that. The smell, the fragrance. Super.

-Do you want a bit of that on the top?

-Yeah, that's it.

-There you go.

Place a touch of it on there.

Simple, that's what it is. Nice and simple.

Remind us what that was again.

Roasted sea bream with fennel, olive and red onion salad

-with blood orange vinaigrette.

-Perfect for a sunny weekend.

-For a fiver!

-For a fiver!

There you go. Best of luck with your new restaurant as well.

There you go. Have a seat over here. Are you going to dive into that?

-Oh, yes.

-Sea bream for breakfast, but er...

OK, is it a fishy fish? Let's go.

-Shouldn't be.

-No, no.

It's a little stronger than a sea bass.

It's very similar to sea bass.

People say it's a poor man's sea bass, but it's underrated

in the quality of that fish.

I'm looking forward to the...

mmm, mixture of flavours.

-It is delicious.

-Mmm, the orange, the blood orange with the olives

really sets it off. That is delicious.

Another fish that you could do that with...?

Red mullet, that works really well.

That's a lot more fishy, so maybe you won't like it, but it's...

That's perfect, that's right on the right bit of fishy for me.

Right, if making cakes isn't your thing,

then here's Lorraine Pascale with some savoury baking inspiration.

Hmm! I just love rosemary.

And I'm going to use it in my pumpkin and rosemary muffins.

They're just so easy to make,

and on the weekends when things are a little less frantic,

I make a whole batch and then just freeze them.

You know, these muffins are good for breakfast, lunch or just a snack. Any time, really.

Now for the flour. I've got self-raising here.

180 grams of that.

And then 130 of this wholemeal flour.

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

I want these muffins to be nice and light, so it's good to use a combination.

Then one teaspoon of baking powder. This will give it a nice rise.

And half a teaspoon...

..of bicarb. That'll make the crumb really tender.

And now a good pinch of salt.

And then sift it all together. Usually, I don't sift my flours.

But the reason I'm doing it with this

is because I want to get the bran from the wholemeal flour to sprinkle on the top.

It just makes it look really, really good. Extra decoration.

OK, so those are the dry ingredients. Now I'm going to get on with the wet ingredients.

So I need two eggs, free-range or organic if you can.

Whisk them up a bit, and then the pumpkin.

I've got 240 grams, and I've boiled it already.

100 ml of plain yogurt, 275 ml of milk.

60 ml of vegetable oil.

A few squidges of honey. Makes them nice and sweet.

OK, and just a quick stir.

And now I'm going to put the wet and the dry ingredients together.

So, they say when you're making muffins, you should only do about eight stirs,

otherwise the crumb gets very chewy.

So, in everything goes.

And it's a very liquid, unattractive mix.

So just really gently mixing it together.

Just roughly mixed, but that'll do fine.

So now I'm going to pour it back into this jug.

It'll make it much easier to put it into the muffin cases.

There! You see, it doesn't look very attractive at all, but it does taste very good once it's cooked.

I'm going to put it in the muffin cases.

So you've got these baking parchment squares here.

They're about 14 centimetres squared.

You can use the little paper cups that come ready-made,

but I like to use these

because it gives it that lovely deli feel when it's baked

with the spiky bits coming out.

It's a bit of a faff, but it is worth it in the end.

So, I just start off with some oil. Just a spray oil is easiest.

And then take one of your squares.

Push it all the way down into the hole,

then take your muffin mix and just pour it in.

Right the way to the top.

And then take your reserved bran and pumpkin or butternut squash

and just sprinkle on the bran.

Put these little squares on as well.

I like to put some on the top because otherwise, all that lovely colour gets lost in the mix.

Then lastly, I like to put on some pumpkin seeds

to give it some extra crunch.

Right, now I'll just get on with the rest.

Don't they look good?

So I'm going to put these in the oven at 200 degrees for about 20 to 25 minutes

and once they're cooked and cooled, I'll freeze them.

So that's 11 for the freezer

and one for me.

Now, we're not cooking live today.

Instead, we're showing you highlights from the Saturday Kitchen recipe archives.

Still to come on today's Best Bites:

Three, two, one, go!

'Pierre Koffmann shows us how the omelette challenge should be done.'

Nic Watt makes spectacular food every time he visits us

on Saturday Kitchen.

This duck breast with pepper and honey

would turn any Sunday lunch into something special.

I'll add these extra pieces to the bottom of the plate.

That just looks, and I bet it tastes, absolutely spectacular.

And comedian Jon Culshaw faces Food Heaven or Food Hell.

If it's Food Hell, can I just have the omelette?

Will he get that venison burger

with baby carrots that was his Food Heaven,

or did he end up with Food Hell -

chargrilled squid with warm radish pickle?

See what happened at the end of today's show.

Now, cottage pie is a dish you may be familiar with,

but you've never seen it cooked like this.

Adam Byatt does it slightly differently, and this man's on fire.

-Welcome to the show, Adam.

-Pleasure.

-Good to have you on the show again.

-Great to be back.

Now, this is a traditional dish with a twist.

With a twist, in our style.

We do it in the restaurant, it's been on the menu for a long time.

We make cottage pie using a Jacob's ladder, or a short rib.

Short rib, which is where on the beast?

OK, so you've got your Sunday lunch rib of beef, with the bones.

Underneath that towards the belly is this rack here. Really under-used.

-Fantastic cut of meat.

-The big fore rib would be up here, wouldn't it?

-Up the top here.

-And that's what you'd roast.

-Your prime cut, and here's your cheaper...

It's still full of flavour, but the cooking requires...

-You cook it differently.

-Look how much meat you've got on the bone.

It requires a bit of slow cooking.

Now, while you're doing that, you want me to chop the old.

-I've got to cut this down a bit to make it a bit...to get it in the pan.

-Yeah.

-If you can cut me some...

-I'll slice you an onion.

-Yeah, slice me up some onion.

-We use that particular meat for ragu, which is fantastic.

And sometimes we cut them in slices very thin, we fill the slice, we sweat it.

-How do you cook it? How's it cooked?

-I cook it in a ragu.

We use basil, garlic, salt and pepper, bit of Parmesan,

then we do the sauce, tomato sauce, put them inside.

It'll cook for a couple of hours. Incredible!

-Anyway, you're sealing that off first.

-Yeah.

Lots of salt and pepper in there to get loads of flavour into the beef.

Some onions to go into it later on.

-Yeah.

-Nice fried onions for later.

You want some chopped onions, carrots and leeks.

So run through the mixture. You're sealing off the beef, we've got leeks, carrots...

Onions, garlic, and we're using a really nice ingredient as well -

star anise.

Which is lovely. I put star anise in chocolate cake and stuff like that.

-What you get is a fantastic liquorice flavour.

-Yeah.

-I really like that.

-So just a bit of colour all round on the beef.

-It's like aniseed.

-Yeah.

It goes well with onions.

I'm not going to put any salt in these onions,

so they get a lovely colour, otherwise they'll sweat out.

The garlic we just chop right the way through.

Run me through the liquid ingredients.

OK, so we've got some lovely red wine.

Quite a rich, rich as you can afford is kind of how I always say.

Some port to give it a bit of sweetness,

and this is a brown chicken, or you could use a beef stock

if you were in a position to have beef stock.

OK. Those tubs of beef stock you can buy are perfectly good.

Yeah, I wouldn't be putting cubes in it,

because it'll reduce the sauce down...

You won't get that same...

No, you won't. And it's quite seasoned as well.

Yeah, OK. All of your veg.

-That's a lot of veg.

-Literally, a whole lot of garlic.

That's just basically chopped garlic in half.

Put some fresh thyme in there. And as I said, the lovely star anise.

Last time you were here, you'd started doing the masterclasses.

-Are you still doing them?

-Yeah, we still do them.

They're really popular still. They're a great addition to the restaurant.

I really enjoy doing them.

It's a great way to engage with my customers.

-It's a fantastic thing to do.

-I wouldn't do too much,

cos they know all your recipes and don't bother coming.

That's the thing. They all do 'em at home now.

The restaurant's empty, they're cooking 'em at home.

Yeah, but they're great. I really enjoy doing them.

So get these veggies really browned off nicely.

Yeah.

And then in goes your port.

PORT SIZZLES

And the red wine. So it's quite, you know,

traditional cottage pie at home, you wouldn't put that much alcohol,

-but for what we're trying to do...

-Port and red wine going in there.

Port and red wine in there. That comes down.

I love it! Port and red wine. Yes!

Now, another interesting thing you're doing recently,

you've signed a new book deal, or your first book deal?

That's right, yeah, my first book deal.

It's just such a great opportunity to document, as you know,

document all that great work and it's going to be great.

Next year, next April, all those things I've spent my time doing

are coming out, so yeah, it'll be great.

There you go, fantastic.

Right, I'm making...are you wanting some mashed potato for this?

-Yeah, mash, please.

-I've done this somewhere on the show before.

Yeah, it's a bit of a potato ricing day.

-Same thing.

-Why do they call 'em potato rice?

There's no rice in it!

-Just pop that in the oven.

-It looks like rice.

Stock on top, James. Brown stock or beef stock, either one.

Bring it up to the boil and pop that in the oven.

It wants to go about 160, 170.

OK, how long for?

-Really, three hours.

-Three hours?

A slow three hours. 2.45 to three hours.

Right, so we've got our onion frying away nicely there.

I'll put them on a higher heat for you.

I want everyone to follow the stages, cos I don't want to lose it

cos it is quite a lot of stages.

When that comes out of the oven, pass it through a colander like this.

All the sauce obviously drops out the bottom.

Reduce that sauce down in another pan by at least half

to intensify the flavour.

OK, all these ribs then need taking off the bone.

All the meat needs to come off the bone.

And there's a piece of sinew you want to try and avoid.

But the yield of meat on this is so fantastic,

you could feed a family of six with four kilos of that.

And it presents really good value for money too.

You could make a lovely filling for ravioli, that particular one,

smash it all up. Fill the ravioli and then you cook.

And with that sauce, actually, you're doing, use as a sauce.

Mashed potato, butter.

Because it's a traditional cottage pie. Yeah, just butter.

So this reduced sauce is going to go into the meat.

Quite a lot, I think the sauce is really important.

Just break that down, really get the...

what's great about this particular cottage pie

is the texture that the short ribs give,

cos there's long pieces of meat,

brisket style, rather than that mince that you would classically use.

So that's the liquor that you've just reduced down?

All that has been reduced by at least half to intensify it.

Get some of the fat in there as well. And then these lovely fried onions.

They can go in there too.

I'm a little bit away from your mash, there we go, but not far off.

That's it, yeah, just butter.

Nice and tight on the mash, cos it sort of helps hold up...

It's literally no cream, or not a lot of cream?

Yeah, just don't put too much milk and cream into it.

Otherwise it sinks into the bottom bit and into the meat mixture.

-Yeah.

-What we do, we put bone marrow,

these are veal shin bone marrows, OK?

Idea being, you cook it in the cottage pie,

you can scoop it all out and fold it through...

-Where would people get these from?

-The short rib and these bone marrows,

you're going to have to look to a butcher, a decent butcher.

They'd be willing to part company with them,

cos they're not exactly prime...

Well, they use 'em more for burgers and stuff, don't they?

Yeah, burgers and for mince, yeah.

But if you ask them for Jacob's ladders or short ribs,

I'm sure they'll oblige in a decent butchers.

And those are veal bone marrows.

The bone marrows will probably cost more than the short ribs.

So all that goes in, all that lovely juice.

Pop that into there.

And then, because bone marrow's got quite, erm...quite a plain flavour,

for me it's more of a fat, rich texture.

We want to sort of infuse it slightly, so what we do,

we pop some fresh rosemary, and it sort of, as it cooks,

it just sort of infuses in the flavour of the bone marrow.

Little bit of salt on the bone marrow as well, really important.

And then just pipe the mash on top. Couldn't be simpler.

-There you go.

-Very good, James.

-Also like to make osso bucco.

Yes, I mean, that's what it's famous for.

Yeah, it's like, it's where the osso bucco comes from,

the veal marrow, yeah. That's it.

We've got the mash that's just piped on?

Yeah, just pipe that on nicely.

And that goes into a hot oven now, cos everything's cooked.

-12 minutes, 200 degrees.

-But if you were doing this for a dinner party,

you could make these in advance.

Yeah, absolutely, leave them in the fridge.

Then bring them out and pop 'em in the oven for 12 minutes at 200.

Tell you what, this is proper, look at that.

So although it's a pretty complicated stages thing,

it's really worth doing cos...

Can I just pop that down there for now?

It's like an old friend, James, this one for me.

It's been on the menu in the restaurant for...

..for at least a year and a half and people love it...

I'll turn it so people can see that.

So you can see the mash, but it looks delicious,

so remind us what that is again.

That's my short rib and onion cottage pie.

The thing we do in the restaurant, which you're going to show.

We do this because it gives a fantastic aroma

running through the restaurant. Everyone loves the look of it,

-and it just...

-If you're doing this at home, watch your net curtains.

The producer said it's going to be hot. I can see it's going to be hot!

Doesn't take a rocket scientist to figure that out!

Can you pass me the, there you go, pass me the chopping board.

-Bring the chopping board.

-I'm ready, I'm ready. I'm waiting.

-I'm, like, lots of hairspray, it's flammable!

-Lots of hairspray!

I was a bit worried about that.

-Oh, it smells great!

-Dive into that.

Well, it'll be very, very hot so just watch it. Very, very hot.

In fact, very, very hot.

-Do you like traditional food?

-I do. I love home food, comfort food.

-Home cooked food.

-Boiling, boiling hot.

-With a difference.

-Yeah, it's very much difference.

-Oh, lovely! Really nice.

Do you get the star anise? Star anise come through a little bit?

-Mmm!

-Sort of liquoricey flavour?

All she can smell is smoke at the moment!

Now, Pierre Koffmann is one of the greatest chefs in the world.

He's won every award going,

including three coveted Michelin stars.

But he's never taken on the Omelette Challenge before,

so would he make it on the board?

What do you think?

Usual rules apply. Clocks on the screens, please. Are you ready?

Three-egg omelette, cooked as fast as you can. Three, two, one, go.

-Did you ever make an omelette at La Tante Claire?

-Yes. It got sent back.

-Did it?

-JAMES LAUGHS

I have one customer,

he come two, three time a week and he ask for an omelette.

-Right.

-We do a proper one.

-Right.

That's right.

I'll clean the plate, don't worry.

There you go.

I've never seen you concentrate so much.

What, since last time I was on the show with Thomas Keller? Goodness me!

GONG SOUNDS

He's beaten you.

Pretty good.

Actually, two that I can eat, for the first time in about five years!

-I'm not going to send this one back.

-Yeah, exactly! That looks great.

-Did you think I was going to beat him? Nah.

-No.

-He's too nice.

-He let me win.

-Yeah.

Pretty good.

-Better than the England football team?

-Mm, both good omelettes.

-It's a better omelette than last time.

-Thank you.

But you did it in 46.80.

Pierre...

..you're good enough to be on our board.

That I'm definitely not sending back, even if it wasn't...

You did it in 45.76 seconds,

which is pretty respectable.

Sits you right there. But at least I get two things to eat. There you go.

Now, Chefs, if you're watching, that's how to make an omelette.

And a waffle!

Here's another great chef, Nic Watt, with a sizzling duck-breast recipe

that demands your full attention.

I love your food, boss. I absolutely love this.

-Tell us what we're cooking, first of all.

-I've got a duck breast here.

I'm going to make a nice basting, with two main flavours,

honey and sansho, some umeboshi, which I'll go through.

I've brought some spices here, some five spice, some mild curry,

some ginger, fresh ginger.

And we're going to serve that with a salad with some mango, some daikon, some shiso,

and a bit of watercress to bring in that seasonal element.

OK. So fire away. What do you want me to do first?

-I'd probably start with those lotus-root chips, to be honest.

-Lotus roots.

This is a first, a Yorkshireman and his lotus root.

But this stuff's quite unusual.

You can buy it from Japanese supermarkets, can't you?

You can get it in two forms.

The best one you've got there is the fresh,

and you can also get it in a tin,

although the tin carries too much water or moisture for what we want to achieve here.

OK. So we've got the fresh stuff here, which I'm going to slice

-and then deep-fat fry, is that right?

-Yeah.

Well, just shallow fry, and a touch of corn starch

-and shallow fry in a little bit of rice bran oil.

-OK.

I'm learning as I go here. Anyway, right, that's that.

The duck, you're scoring the skin.

Yeah, I've just taken off any of the membrane,

and then I've just scored the fat,

and I'm going to put it skin side down and render that fat out.

And just get that process going.

I'm going to slice these on the old mandoline.

If you haven't got one of these at home, thinly, thinly, thinly.

With a knife. But ideally you want one of these little mandolines.

OK, so, tell us a little bit about your food.

We're just a nation who love this sort of modern Japanese cooking,

-these kind of different flavours.

-Yeah, definitely.

What we're doing here is bringing to the restaurant scene

a new element of Japanese cuisine.

Everybody thinks Japanese cuisine is raw fish and rice,

so we've brought a whole robatayaki cuisine,

the open charcoal cooking, which is definitely not raw and with rice.

And this is where is comes from.

This dish is from the robata, but obviously I can't bring my barbecue with me.

You mentioned the robata. Tell us a little bit about that.

The robata's an open charcoal pit, and it's literally just...

It's cooking on skewers over the charcoal,

and it's the real McCoy barbecue.

And it comes from the southern regions of Japan.

So what I've got to make this basting -

about a tablespoon of honey. I'll add a touch more.

And then there's umeboshi paste, which is a pickled plum paste,

and this is where a little bit of the Western touch

comes into the Japanese flavours.

Traditionally, the umeboshi is used to put on the rice

as opposed to soy and that sort of thing.

Now, this has got a mountain touch as well.

See, we try and link it all in.

This comes from the Japanese mountains, the Japanese Alps?

-Umeboshi? Yep, yep. Have a little taste.

-I think this stuff is amazing.

It might make your cheeks implode, but I think it's delicious.

-Mm!

-LAUGHTER

-Tastes good, no?

-Yeah, have a taste of that.

Blech!

There you go. It's a bit sour, but you need that honey in with it.

Yeah, well, it's the fruitiness that lends itself to the duck.

-That's her voice ruined!

-I'm off the show now!

-Exactly!

Makes your cheeks implode, gets you salivating.

You've not convinced them, Nic. But mixed with that honey, it does work.

Exactly. With the honey, with the ginger,

it's really going to come together delicious.

-So I'm just going to bind all this together.

-Right. OK

-So I'm frying these off.

-Yeah.

And I've rendered that fat down.

-That should be nice and golden, I reckon, pretty soon.

-There you go.

Beautiful and golden. So, I'm just going to take out that excess fat.

It's an unbelievable amount of fat. What happens with the fat on these griddles?

That's the beauty of this charcoal cooking,

because the fat actually drips down, creates the smoke

and it gets that beautiful smoky flavour.

-That's half of the barbecue, is the smoky flavour.

-Yep.

So I've got all this in here, just need a touch more sauce.

-It's going to be really fruity.

-Do you want these slightly thick?

Mostly they're going to match the... Got to flip that over.

They're going to match the duck slices.

I've put some of this basting on top here

And if you could just pop that in the oven?

Yeah. Ordering me around already. How long do you cook this for?

-I'd say about nine minutes.

-On how hot?

-160.

I want it on 160 cos I want a slow-cooking

so the meat doesn't lock up hard.

All the recipes we cook in the studio are on our website:

-I have got one that's been in here. Lovely.

-Give this a quick flip.

-Flip those over.

-So I'm going to add a little touch of lemon juice now

and we're going to turn this into our dressing.

-The lemon juice is going to soften down with the honey.

-I'm going to get this over here.

Now, you've shredded up,

this is this huge great white thing that people were looking at.

This fella here. You can buy it from your local veg supplier.

You can buy that from Asian shops?

Of course. It is very available.

We use a machine just to whirl it round.

That's how you get these thin strips?

A little of that technique followed by some julienne. So we've got the daikon.

After the chips, if you could do me some slices of that.

Yes, Chef, no problem. No problem! He's started already.

It's his first time on the show and he's...

-I thought you looked a bit too relaxed.

-Thanks.

Cheers, Chef, thanks. Tell us what leaves we've got in here, then.

We've got some shiso leaf, which is a large green.

-Which is this that almost looks like a nettle.

-Yeah. They say it's a cross between mint and basil.

-Then you've got some shiso cress, which is the cress of it.

-This stuff, yep.

And then we've got some watercress to give it that fresh crunch.

-There you go.

-That, that, that.

-I'll take these out.

-This is my duck.

-Just come across.

-So these ones you just crisp up.

Now, I dusted these with a little bit of cornflour,

what else would you put on here?

I would use a touch of shichimi pepper, which is a bit like

a chilli pepper but it's got a little bit of sesame et cetera in there.

-Yep.

-So I'm just slicing this duck.

Look at that, lovely and pink.

-Do you want me to dress this salad with a few bits?

-Yes, please, yeah.

Take six pieces for that and I'll take a few.

What have you added to this?

Just used exactly the same marinade for the duck?

It's the exact same marinade but I've just popped a touch of lemon juice in there to help soften it down

-and to balance with the honey.

-You're going to enjoy this.

This is just... This is a fabulous restaurant.

And like we said, to get a table in your restaurant, what does it take?

Cos yesterday you did 190 people in your restaurant with only 100 seats?

Close. That for lunch, yeah. So it's pretty hectic at the moment.

-But I can always give you a card.

-Thanks!

What does it take to get a table? Coming on Saturday Kitchen!

-So you want me to put a few of those on?

-Yeah, one on each.

-Yep.

-Yep.

And the reason you put everything in piles is what?

The reason things are in little piles that being a Japanese restaurant,

we don't serve with knife and fork,

so everything is in little bite-sized pieces.

-OK.

-So I'll just add these little extra pieces

to the bottom of the plate.

-Like so. There's your salad.

-Fantastic. There's my salad.

Notice how he's using the chopsticks?

-Amazing. And you want a bit of that?

-Yeah, round the edge.

-Some more of this dressing.

That just looks, and I bet it tastes, absolutely spectacular.

So, Nic, remind us what that dish is again?

Duck breast with honey and sansho pepper, daikon, shiso and mango.

Follow that.

I got a little murmur from over there. Follow me over, Nic.

-Now, taste that.

-I don't know how I'm going to pick it up! But, yeah.

How do you use these? Yeah!

There it is! There it is. OK.

Dive in.

Take a whole little pile of that and take some of the radish as well.

-OK. OK, don't watch.

-Could you do that with fish and bits and pieces?

Amazing.

The same marinade would be hard to marry with the fish,

but definitely the plum with the ginger would definitely go.

-And beef and stuff like that?

-Beef, chicken would be beautiful.

Absolutely superb. What do you think?

-Amazing.

-That plum has suddenly changed that dressing.

So unconvinced when I first tried that plum thing,

but that's gorgeous.

I went to Japan on tour with a show when I was about 17,

and all I ate was fast food because I didn't like any of the food.

-Would you find that in Japan, or...?

-You wouldn't find this dish.

-It's a Westernised thing?

-It's an interpretation. You'd find the ingredients and flavours.

You'd find sansho and the plum. Those combinations would be there.

Mark is nodding as well. Brilliant. What a great dish.

Jon Culshaw can impersonate almost anyone, but there was no hiding

behind someone else's voice when he faced his Food Heaven or Food Hell.

So let's find out what he got.

It's time to find out

whether Jon will be facing Food Heaven or Food Hell.

To remind you, Food Heaven would be venison, and particularly venison burgers,

-which you tried for the first time a few weeks ago.

-Yes.

Obviously, this could be transformed with carrots.

Alternatively, radishes over there, with squid, I know you don't

like raw red onion as well. What do you think these lot have decided?

-If it's Food Hell, can I just have the omelette?

-Are you sure?!

These two have stuck with their guns, they chose radishes,

but you've got to thank Ceri and Emma

cos they stuck by their guns and they've gone for Food Heaven.

So that's what you've got. Four-three. Nearly a split decision.

So if you can prepare the carrots, guys, that'd be great.

-I'll start off with the venison.

-I was curious about the radishes.

-Maybe I should have one anyway.

-Nice and simple. We've got the venison.

We've got the venison.

The reason why I'm using this pancetta

is that venison can be quite dry and lean.

Venison used to be referred to all furred game,

so it wasn't just deer.