Episode 29 Saturday Kitchen Best Bites

Good morning. There's a mighty feast of fantastic recipes coming

Welcome to the show. We have dug deep into the Saturday Kitchen

archives and put together a mouth- watering menu of food. Today's

classic moments include: A spectacular passion fruit pavlova

for Griff Rhys Jones. Good? Fantastic. If you are looking for a

pasta option then Theo Randall is your man. A supermarket in Italy is

extraordinary, a whole aisle for pasta. Roast duck and peaches, and

it's simple to make. Sophie Grigson has a brilliant weekend lunch

recipe for us. That's all there is to it. Quick and easy. Stir fried

lamb with sweet potatoes and green beans and it will go down a treat.

Actor Neil Morrissey faces food Heaven or or hell. Either beef

bourguignon or a squid potato cake. If you want to try something

different this weekend. Veal could be the answer. Here is Michael

Canes to show you a brilliant way of how to cook it, while I make my

breakfast. Welcome to the show, Mike. Good to

see you. What are we cooking? veal. We have fillet here, with

sherry sauce. We are going to garnish with asparagus, last of the

wild garlic here. Coming towards the end of the season. But stpheul

the hedgerow. Wild rush phpls and tkpwarl -- mushrooms and garlic.

Basically you keep blanching them about five or six times in water,

drain water and replace this and do it in either water or milk. We are

using veal. We said there is this issue with veal. That's right.

issue is not the British veal, is it? In the old days - export all

campaign now to promote English veal and they label it rose veal.

It's light in colour. It's been milk fed with obviously the parent,

and you end up with this wonderful meat. It's a by-product of milk.

These are the male calves which are normally - a by-product left over,

but sometimes they're shot or exported. We should eat them.

Because what happens it costs the farmers more to actually rear them

and then they shoot them, dispose of them, which is not good. We are

going to get that roasting there. Is this dish suitable for

vegetarians? This one! If you drink milk really veal should be eaten.

Absolutely. You have to think about the value that veal has in

ingredients. In the continent they eat loads of it. The animals are

living to six months generally, and they get a diet between a little

bit of solids but mainly milk, which is why the colour of the veal

itself is very light in colour. It's very different to beef. But at

the same time you get a completely different flavour, texture-wise as

well. It's the rose veal, which is the British ethical veal, the one

we should be going for. Absolutely. You get it in any good supermarket

but also online. Go online, get good suppliers who rear it

organically as well. We have done our veal. What else then? We have a

wonderful, what I call a sherry sauce, which is based with chicken

stock, we sweat down first mushrooms with butter. I will get

that on the go now. We have asparagus which we are going to

cook as well. Don't want to colour these, just want to bring out the

moisture in the pan with a little bit of butter. Let's get that going.

Give that a stir. I am glad you like butter as much as I like

butter. There's a lot of flavour in butter. Of course, you know,...

Rory is nodding in agreement. food Heaven. When we are cooking

the veal, turn it every now and again. I have thyme in there and

garlic which you are blanching now, James. We haven't the time to do it

exactly the same, but this is five or six times? Three times minimum,

the more you blanche it the more flavour. This takes out the

harshness, so you get the flavour but not the strength. You are

taking out the strength of the garlic. Sautee the mushrooms, a

splash of dry sherry. Absolutely wonderful. You want to have a

delicate flavour to go with that veal. Chicken stock now. Once the

sherry is reduced by half, add chicken stock and a little bit of

cream and finish it with reduction. In the oven? Yeah. A little bit of

preparation now for the wild mushrooms. You are using fillet of

veal. Yeah, you can use the classic in France, cutlets. If you think of

all the great cuts of beef you can get the same in veal and you really

just think about... As well as James being a busy man, you have

been extremely busy. You opened a new place in Manchester, going

well? Very, very well. We have already high rated reviews and I am

pleased actually. The guys are working really hard. Ian, our

executive chef has put a lot of effort in. We are really, really

pleased. It's been a fantastic journey. Next up, just reducing our

sauce now. Add a little butter and that's going to reduce nicely.

Asparagus prepped? Yeah. Asparagus isn't going to take long. As well

as the restaurants your famous place in Devon has won an award.

The second best food in a hotel in the world? Absolutely. Who was the

first? I don't know, but obviously I am gutted... Do you know who it

was. Alain. Probably was. In France. To be second to him is not bad at

all. Pretty good really. Be a winner! Like my school report,

could do better. My cookery report, you will never ever be a chef..

These are great with the sherry. We are going to have some of those in

there. What sort? We are going to sautee. I thought the viewer might

want to know. We are not going our job properly, come and take over!

Look at that veal now. A little bit of lemon juice helps keep the

colour. Isle going to wilt -- I am going to wilt the wonderful wild

garlic... This is great stuff. Catch it before it flowers really.

It's an obvious one to find in the hedgerows. You can smell it. Very

nice. Bit of wild garlic. Wilt that down together. James, strain off

the sauce and I will get the veal. James, is it too late to change my

food Heaven from watercress? It is a bit late. Watercress seems

pathetic now I have seen all this. I hate watercress! Bring the sauce

down. So you have the wild garlic in here as well? Yeah, waoeul

garlic in there -- wild garlic in there. Roasting the veal off and

the garlic is roasting in with the thyme, all that flavour is going

into the veal as well, which is lovely. It's OK to serve this pink?

It is. Treat it like beef really. Medium rare, pink. I am going to

taste the sauce now. Little bit of seasoning. Where do you get

unspeuration fro -- inspiration from? Is it local, seasonal stuff?

Very seasonal, but at the same time these days we are in for so many

other cooking styles, Chinese. Spanish. This is quite a French

dish in that sense with the veal. You were classically trained.

worked with some greats. Bernard, and of course a ray in -- a guy in

England, Raymond Blank. He is not French really. He is called Ray

White. Don't believe all that. a myth. The cooking of the veal is

important. Medium rare, keeps some of that moisture in the meat. A

little bit of roasted garlic like this, James. Around the outside.

Because you have blanched it, it's already half-cooked so it's not

going to take long. Finish off with a few wild mushrooms. I will put

them on, leave to you do the sauce. Ready to go. Over the top. There we

have it. Michael, that looks absolutely unbelievable. Remind us

what it is. We have our pan-fried veal with wild mushrooms and garlic

and asparagus and roasted garlic. I can smell the sauce from here,

this sauce is just... Have a seat here. Wow, look at this! Is this

the watercress? No, sadly not. at that, that's beautiful. Cooked

to perfection. What are you looking at?! Get off! Second best in the

world. Now if you are looking for a

stunning Sunday dessert recipe my passion fruit pavlova is coming up.

First, here is Rick Stein. I came to Brisbane last year when I

was judging a restaurant of the year for the whole of Australia. It

was a fantastic job. One of the places they took me to is this

rather unprepossessing house, called Two Small Rooms and that's

basically all it was, two small rooms, but inside, boy, could they

cook! And the star dish was an omelette made with mud crab meat.

If you thought crocodiles were the only dangerous things in the swamps

of Queensland you are mistaken, these are seriously dangerous.

They're so active, so intelligent they make our brown crabs look sort

of like pacifists. They live most of their life out of water anyway

and they really want to get you. If you got your thumb caught in that

claw it would be off. There is a joke, a place where a - instead of

a guard dog they have a crab on a little lead. But I have always

wanted to cook with these crabs because the meat is fantastic and I

have searched everywhere for a good seafood omelette and this is it.

Crab omelette with stir fries, it's fantastic.

One tip I picked up on this journey was to do with something that

troubles every cook, killing shellfish. If you put them into ice

cold water and I mean really ice cold water, their systems shut down

and you can you can cook them humanely. This crab omelette is on

a bed of stir fried vegetables, pickled ginger, bean sprouts,

mushrooms, peppers, carrots, onions. A bit of bean sprouts. Free range

eggs it's got to be for a really good omelette, about five or six

for a couple of good omelettes. It's a good way of telling whether

a chef can cook is make them do an omelette, it's all about technique

with the fork to lighten the omelette and it never should be

overcooked, nor should the crab. Cook for about 20 minutes only so

it's nice and moist and comes out in big chunks. Fold the omelette

over the crab and lay it on top of the vegetables. Then cut into that.

You sort of don't know where the omelette stops and the crab meat

begins and that's how it should be. That mud crab omelette is what

Australian food is all about now. It's really exciting. The raw

materials are so brilliant. The chefs really like breaking the

European rules of cooking and just mixing flavours and trying things

out. It doesn't always work, but it's on the edge all the time and

you just feel like things are happening with food over here. It's

challenging and it keeps you on your toes.

30 years ago all you could get were pies and steak and chips and that

included breakfast. Now sots exciting. -- it's so exciting.

Tkoeu have reservations about this new cooking too and I spoke to a

friend who is sane and witty, Jan from Queensland, she is a cultural

ambassador. I must admit, I get amused by pictures in some of your

magazines out here, like about some of the food. I can't think

everything about modern Australian cuisine is OK, there is a lot of

pretentious rubbish around really. Wholly agree. What we are doing now

is arranging food on plates. We have these testosterone-blasted

chefs who really have an idea this is like a competition. I think they

Because they have decided Asia is where we will look, they use so

much by essentially that they will burn the insides out of the

latter's -- they use so much chilly. They are overdoing it. We need new

ones and subtlety, the way the Asians always use it. We are like

kids in a lollipop shop and suddenly we have to have everything

and do everything and beat everything. And I hope they all go

away and become hairdressers and dressmakers and whatever else they

would like to do and we go back to having some good old-fashioned

News Sir in Queensland, Australia. I first came here -- Noosa or, in

Queensland Australia. I came here when I was 19 years old and

backpacking nd always stayed in my mind how tropical it was, but I

can't recognise it now. Now it is really sophisticated. There are

dress shops everywhere and great restaurants and cafes and bars. I

thought I recognised this pub, but one thing I do remember is this

unforgettable beach. You know the Australian expression, no worries?

How could you have any worries sitting up your wasted warm-water,

fishing for Why eating and drinking ice-cold beer? -- Whiting. It might

look odd coming out of the sea, but it is so hot on the beach but I had

a panel before Rice started. But this dish you have to do. It is my

idea of beaches in Queensland. You could cook it in your garden at

home. Sauteed squid with a salad and Thai dressing. I have toned

down all the Thai flavours so it will fit in with the Pacific Rim

cooking, as they call it. First of all, into the pan does plenty of

Now a good pinch of cayenne pepper. Then some squid. I have already

prepared it, cutting it up and I have cut little diamond patterns so

it will tenderise. I will saute this for about two minutes. I'll

take it off the heat and leave it to cool down and now I will make

the bit that really counts in the salad, the roasted rice. He gives

the salad a lovely crunch. Stir that over for about two minutes.

Into this mortar, give that a good grounding. You have to get that

lovely, crunchy, roasted rice flavour. Now to make the salad. I

have cut up some lovely lettuce and picked off some mint, coriander and

thinly shredded spring onions. Look at that salad. Just lovely. I put a

big double handful of this on this beautiful plate and now the squid,

which has called down, and I arranged that neatly and tidily

over the top. Now the quickest, simply stressing you have seen.

First of all a bit of lemon grass and red chilly. A little bit of

sugar. Plenty of fish sauce and the same amount of water. Just stare at

around. Straight on to the salad. Look at that. OK, finally, the last

and the best thing is the roasted rice. Right over the top of the

dressing. Look at that. Don't you think you want to eat that? I can

tell you, if you that, and I may have said before, but you would

think him the words of that terrible cliche, you have died and

gone to heaven. But I promise you tease -- 80s that good. -- beat

That beach. You know the expression, life is a beach, that is the beach

I think about when I hear it. And I think about people like Sally, who

have to be on that beach, beautiful, lovely, blond Australian girls.

They typically male view, but their zest for the outdoors is so

infectious. -- a typically male view. What would life be if he

could not fish? You said it. I guess on a day like this, who cares

if we have a fish, the whole families being here. This is the

sort of day the Queensland is famous for, I think. Sally's on TV

in Queensland, and than -- and she is so good on TV I felt clumsy.

have been down to the beach and collected some of these leaves,

they are a little leaf that bureaux around all the beaches of Australia.

-- grows around. We are going to use them for a slight smoking

effect on the fish and use it as a bed to wrest the fish on. What we

will do is pop it into the bottom fish to lie on. We didn't get a

fish when we went fishing, but I went down to the fish stall and

picked up this little baby Squire which is the name we give to a

small snapper. Inside his belly is some lemon and lime slices. Enough

labours in the rest of the dish that we don't need to season the

fish. -- enough flavours. Just wants a more leaves over to put him

to bed. A few slices of lemon grass stalks also which will infuse it

with a bit more flavour. On with the lead. Squishes tail down, and

he will start smoking for about five minutes. I have got some

garlic here. Nice big chunks. I haven't cut it up too small. The

same with some shallots and will caramelise the ingredients, taking

a couple of minutes. Not nice and Brown, but a bit more cooks than

softened. By making a bush tomato sauce. It is an indigenous plant.

They are also called Desert raisins and they are like sultanas. The

Sabin reconstituted. They taste like sun-dried tomatoes and almost

slyly coconut tea. That is good bush tucker. It is my little bush

tucker in greed and it -- ingredient to show the English

fellows. And put those in the the heap of cherry tomatoes. The bush

tomatoes are just roughly chopped, and some kaffir lime leaves, which

gives some edged to the tomato sauce. Now we have the fish with a

bit of smoke in their and it will be quite a lot when they take the

lid off. We pour in a little bit of water, and can you smell that? A

bit of the lemon coming from the lemon grass. It smells a little bit

like Billy tea. Yes, we are talking real bush tucker. Now we finish the

cooking process by steaming fish for another six minutes for one

that size. The chutney is nicely cooked down, so to finish it off, a

teaspoon of sugar and a good big squeeze of fresh lime or lemon

juice. Just the balance of sweet and sour. And there we have our

little snapper. It is nicely cooked right down to the bones. So with

our smoky bush tomato chutney, we have a bit of an Australian feed

wheat. Are you nervous? It is a moment of truth. That is all right.

It is very nice. It is really good. That's fantastic. I am going to

take this back. The pesto is really good. I was a bit worried it would

be too smoky, but is not. You do not want too much smoke in there.

This is great. He's eating my foot! They certainly got on well. I do

not know who was more smitten. The Australians love their seafood and

barbecues but they are responsible for one of the all-time favourite

desserts, the pavlova or, or are they? Some say the Australians

invented it and some say New Zealand did, but both say it is

their classic trademark dish, but I would like to go the way of the New

Zealanders, sorry to upset the Australians. I thought it was

invented in Wellington, New Zealand, by a chef who made it for Anna

Pavlova, the famous ballerina back in the 1920s. However, the

Australians think it is theirs. It doesn't make any difference because

neither of them are good at the rugby. What about peach Melba? That

was made for Dame Nellie Melba. She was an Australian? So they can have

peach Melba. They claim it, but I think it was invented at the Savoy.

I think it is silly the people who invented these dishes. Custard tart

was named after a girl called Vera from Stockport. Whenever you are

making meringue, these are frozen egg whites, were the making fresh

or frozen, it doesn't matter. The process of making it is pretty

straightforward. A standard recipe. It is always double the amount of

egg white to sugar. The way to get a sticky meringue in the middle is

by adding least two ingredients now make it stick in the middle.

That is how you get it. I like the sticky bit with the cream. That is

what you're going to have. But like the Australians and New Zealanders,

we are going to use passion-fruit, and we will put raspberries through

it, but initially it would be passion fruit. We are going to mix

it all in. You have just recently done a series Mountain, fantastic

show, but the one programme I remember was the three men in a

boat, which are doing again. Yes, we are doing three men in another

boat. In my boat, in fact. He was a terrible mistake, as you can

imagine. The trouble is, those boys, I am quite a laddish person but I

don't want to be the daddy. They make me into the daddy. This wasn't

in a little boat. This is in a proper big boat. It is sort of 45

feet. There is no room in underneath. It looks lovely outside

and if you go below it is the size of a London taxi, so instead of

rolling up the river, we won the other way, round the corner of Kent

and out to sea and then round to the Solent. And Rory and dar had to

learn how to sail. Interesting? they put themselves into it. -- yes.

You can see the meringue, the machine will go down a gear but it

will kick down India even more when I add the sugar. When I was at

college, you do it by a third, a third, and then the remaining third

at the end the by now. But if you throw it in now you can hear the

machine. It starts to firm up of it. Once you have the meringue in their

it kicks down a gear, throw in the cornflour and the white wine

vinegar. Switch the machine off and you have your meringue. Nice, firm

meringue. To make a pavlova you can buy it will add that the problem is

most people pipe it out and they have around piping bag from when

they got married as a wedding gift and they don't use it and it looks

like something with it has left behind in a park. But this is a

really good tip -- something a whippet has left behind the park.

Because meringue is really light and most people have fan ovens, it

stops the meringue from blowing around the oven, so it sticks.

is like a sort of blue. You make the pavlova like that, no need for

a piping bag. Just go round to the centre so you can fit in your fruit

and cream. I have set the oven at 275, about 130 centigrade, and cook

it for about 20 minutes and then switch the other not, leave it

until it cools down. And you have your Pablo over, which I have here.

It should be lovely and sticky in the middle -- you have your pavlova.

Then we can grab the double cream, and get some passion fruit and

Row's race. Make sure you buy passion fruit with a wrinkly skin,

because that means it is juicy. There are different kinds of

passion fruit. I went to Brazil a long time ago and may have these

lovely different varieties. Loads of different types. These are the

standard ones that you can buy anywhere nowadays. What are you up

to at the moment? I have got... Because of Mountain I am now going

around trying to force my memoirs of climbing mountains on the paying

public. I have written a book about the whole experience, which gives

some of the behind-the-scenes experience. It is interesting book.

You said if you do a second series you might do a cookery book.

only food they gave me was some of that stuff is the stuff in a

plastic bag, and I was worried about eating that mountain food. We

have that sort of boil-in-the-bag staff, and I was really nervous and

I thought it sounded a mild problem with stew, but we cooked it up and

I thought it was delicious. But I'd any brought one with me. I just got

a taste for this stuff and I really thought it was fantastic. Obviously,

survival food has improved now. You can peer out. The problem is you

would be dying in the cold, waiting to be rescued and you would eat all

the food up in one day instead of the top. Take a good wedge and

serve it like this at the table. Fantastic. Following the portion

that you cooked before. You can have that. That's what we call a

petit four in Yorkshire! Good? Fantastic. The passion fruit really

makes the difference. Gives it a Duck, peaches and pasta may not

sound the obvious combination but in the hands of thee owe ran --

Theo Ran tkl and you end up with something special. Great to have

you back on the show. One thing I love about your food simplicity.

The ingredients speak for themselves. What are we cooking?

Duck leg and I am going to brace that down with -- braize that down.

The peach melts in and cinnamon and you break the meat off the duck leg

and that's the basis of the sauce. Pappardelle pasta. Ribbons. For a

kilo of that it's 20 egg yolks, so it's pretty rich. You made this?

Yeah. Do the Italians make their own pasta? Come on. I think there

is a lot of people buy pasta. Tkpwu to a supermarket in Italy and it's

extraordinary. A whole whole aeul want colour on the duck. We are

going to slow cook. These are English duck legs? Yeah, ducklings.

Nice bit of colour on there. I am also doing pancetta. Smoked

pancetta, that's going to give a nice - just wash my hands - that

will give a smoky taste and with the peach and cinnamon should go

really well. You can buy that that diced up now. Cow use bake -- you

could use bacon, pancetta is drier. Slicing here you have the onions

and celery. We are going to keep that fat from the duck, which is

going to cook everything together. Is this traditionally Italian?

Everything you normally cook, you give us a store wreu about where --

you give us a story about where it comes from. I had a dish in a

restaurant which was duck and inside they put peach inside.

nicked the recipe! Basically, that's what recipes are for. I

thought it was nice to try this with pasta and add cinnamon, cream

at the end and it really worked. I really liked it. And also this

recipe is in your new book. Funny that! What's the book about? What

do you think? Spanish ingredients! How to make pasta in Spain, no,

it's... Travel around Scotland. What is it about? Pasta. All about

pasta. Some really, really simple recipes. A lot of the recipes are

the take it takes to cook the pasta, you can make the sauce. Apart from

this one. Explain what's happening. We are going to add celery and

onion. Want to sit the duck on top and let the onion sweat. Cinnamon

in, this is the magic ingredients, peaches. Difficult to get hold of

now, aren't they? It's a little bit early. You tend to get the first

peaches from Sicily this time of year, the white peach. What's nice

about it, it melts into the sauce. You don't notice it. It blends in

with the smoky pancetta. Peel these and chop them up, and in with the

duck. It's not uncommon to do fruit and duck. I suppose you could do

this with figures. Figures -- figs would be nice. That would be the

pasta cook book two. Or maybe in yours. You have taken the skins off

and fresh inside. I will pop the pasta in. White wine in there.

you are cooking pasta, do you put - some people put oil in the water.

Plenty of water, most important thing plenty of water and salt.

That's it. That's it. I put white wine in there. Blow out the flames.

Seal it. Watch your fingers, it's going to be very hot. Use a towel.

Pop this in the oven. You want all that lovely juice in there to cook

that duck. Cook it for about an hour and a half to two hours. About

300 degrees. That's the duck cooked. All the fat has come out. We will

drain some of the excess in here which you are going to make lovely

potatoes with later I am sure. Lovely for me. Take the legs out.

That's the basis of the sauce. The sauce is kind of there. Take the

cinnamon stick out. Turn the heat up. Reduce that slightly. Get the

duck and skin off, rip the skin off. You don't really need to use it,

even though the skin is always the best bit. This would be good with

leftover duck. You could use any part of duck. You can buy two duck

legs, and there's plenty for four people. It's important the duck is

cooked. It just breaks off really - it's tender. They can't believe

they're having duck for breakfast! Chop that duck up. Parmesan.

Parmesan to go with it. That sauce reducing. That will be the pasta. I

blame you for that. You put too much pasta in, that was the problem.

Here we go! Just two and a half minutes. You want it al dente.

Break the duck up. Add cream, not too much because we use some of the

pasta water to bring it back. doesn't split. It It shouldn't. Put

the duck in. Add some of the pasta water. A lot of people drain the

pasta into the sink, all that steam overcooks the pasta, it's really

good to take the pasta directly from the pan. Finish off cooking in

the pan. Let it cook there for a minute or so, so all the sauce

absorbs the pasta. Pasta on its own is very subtle, hasn't a massive

amount of flavour. It's the sauce that needs to absorb into the pasta

to give it that characteristic. lot of recipes say there is an

importance you use the right pasta with the right sauce. Absolutely.

The point about the sauce is it's got to hold on to the pasta. The

wrong shaped pasta or type it won't stick together. Parmesan. It's like

when you have penne and it has ridges on it, it holds the sauce.

Seasoning in there. Very nice. Ready when you are. So the sauce

absorbs in with the pasta. Looks good to me. The peach just goes

down into the sauce. It's not as swaoelt as you -- sweet as you

think it is. Pop the duck on top. Parmesan, please, Sir. Remind us

what it is. Pappardelle, slow cooked duck and peach. I told you

Lovely. Delicious. There you go. Thank you very much. Dive in. Tell

us what you think of that one. Great way to use leftover duck.

Yeah, you could use duck wings, any bit. Just rip that meat off.

Opinion? Fantastic. Lovely. idea of ripping it up and slow

cooking it make it is easier. you taste the peach? Fantastic,

beautiful. If you can make sure you get hold

of white peaches for that, they make all the difference. Now

superSunday baking ideas from Lorraine Pascale, and while you

watch this I am going to get Hello. Hi, Lorraine. All right?

Good, you? Good, thanks. 20 prawns today, please. Certainly. The fish

looks great. I bake so much of this fish, lovely piece of trout with

almonds, cod with parsley sauce or lovely sea bass with chilli and

coriander. Thank you, see you soon. Right, I am going to get on with

making these these prawns. Get the ingredients. Whisky, soft brown

sugar and chilli. Perfect. OK. This glaze, it's super scrummy. I need

180 grams of soft, light brown sugar. It's a wonderful caramelly

taste, so it's much nicer than caster sugar for this. Now the

whisky. 90ml of that and the zest of a lime. I love limes. I think

they're such a nicer flavour to lemons.

I know they're a completely different fruit when often when a

recipe calls for lemons, I will just use limes. Just do it really

slowly like that. You see people furiously rubbing, but if you do

that you get this pith, which is bitter. I can really smell the lime

releasing the flavour, smells so good. That's one lime zested. Don't

forget to scrape the back, these stubborn bits.

Move that out of the way, I don't need that until later. Then the

juice of two limes. Limes can be quite firm, so if you are having

trouble getting the juice out, just squeeze them a bit first, or roll

them around, that releases the juice more easily. Cut those in

half. This is such an unusual flavour combination, the whisky and

lime to eat, but it just works so well.

Get that on a low heat. You want to dissolve the sugar first and one

that's dissolved whack up the heat and boil for 5-7 minutes. Perfect.

Now the chilli. A really big red one here, cut that

in half and take the seeds out and slice, finely slice. You want

little cubes. It's the chef in me, I like to have all the ingredients

out and I can start cooking. I am not good at grabbing things from

cupboards mid-way. Now the the -- prawns, got about 20 in here. My

fishmonger has kindly deveined them for me. He has kept the tails on,

And then a drizzle of oil. You can use vegetable oil, but I am being

naughty and using extra virgin olive oil. I know people say you

should not cook with it, but I'm going to. I will put the chillies

in. So much prettier with the red ones, beautiful colours. And my

blaze is lovely and ready. You can tell because if you take it on a

spoon, see how it copes the spoon nicely. It is not as thick as honey

but it is thicker than it was. Now this is ready I'll pop the lime

zest dinner. The reason I put the zest in that now, is that if I put

it in wallets boiling, he gets a little bit better. -- while it is

boiling. The inspiration comes from my English background and working

in Australia. In Australia they use lots of lines and beautiful seafood.

-- lots of limes. The smell is amazing. The whisky, the

caramelised brown sugar, absolutely beautiful. Now the prawns. I will

pour a bit of the glaze on, and I will say half of it for later

because some of it will evaporate in the oven, so I can use that to

dip the prawns into later. They will go into the oven for between

five and eight minutes at 200 Look at those. I am hit by this

wonderful smell of chillies. They have gone that lovely, deep pink. A

simple salad, a baguette, extra Glais, just perfect. It is really

In baking there are basic ingredients and there are flavour

enhancers, like lines. I used it in the whisky prawns and I will use it

in sweet baking as well. It was hard to make good -- make a list of

all my favourite flavour enhancers but I managed to whittle it down to

my favourite three. First, Marsala wine. This is a dessert wine from

Cicely and I like to add it to softly whipped cream or mascarpone

fillings and gives a real depth of flavour. It is also a fantastic to

poach fruit in like apples, pears and blackberries, which I have used

in a pavlova. Then means, which I love. It is not really a

traditional heard in baking but I sprinkle it over sweet and savoury

tarts and it is delicious infused in the sugar syrup I brush over

case to make the extra noise. You get a subtle hint. And Fenella, the

pastry chef's secret weapon. -- Villa -- vanilla. I mostly used

vanilla pods and the trick is to buy them in bulk and keep them in

an airtight container. So that is Right, the British have deserts

like spotted dick, apple crumble and try for, and the French have

deserts like chocolate mousse and crept Cizek. Their pedigrees

undisputed, but there is one tricky customer that causes a little bit

of a fracas between the French and the British and that is the creme

brulee. The British say they invented it, someone was making a

custard in the kitchen and they forgot to put sugar in the custard

so they put it on top, said the French said it was theirs. Creme

brulee is ours because we wrote about in some book in the 17th

century. But we like to call it burnt cream. Who invented it? Who

knows? But one thing we know is that it is brilliant for making for

entertaining. It is quick, it is easy and it's delicious. I have got

68 yolks and I will add 60 grams off -- of light brown sugar. I love

using a light brown sugar rather than caster sugar because it has a

much nicer, caramel flavour. Now I get my whisk and it needs to be

nice and stiff. It won't go really fluffy as if it was white sugar,

but it will thicken. I am not looking for volume. It is not going

to whisk up like a meringue. It will just go a bit more bubbly. I

have got my cream here which I have a infuse overnight with ginger and

vanilla. This is how I made it. I put 450 millilitres of whipping

cream into a pan with 100 grams of mascarpone and the seeds of 1

vanilla pod. Then I hated it until it was almost oily and remove the

pan from the heat. Ben Knight added at 10 centimetre long piece of

ginger which had been peeled and finely grated -- then that I added.

Now I will start adding the cream. Keep whisking it gently. It needs

to be all incorporated. If you find that your ball starts moving around,

I'd just like to get a tea towel, folded up and pop the ball on top.

-- put the dish on top. It's not giving any more. Some people like

to take out the bits of ginger, but I love to leave the Mint,

especially if you have a very fine a greater. -- leave them in. This

needs to go into the dishes now. The easiest way to do this is to

take the bold and pour it into a jug. Then it is much easier to put

into the dishes. Just fill them up almost all the way. This lovely

creamy mixture. These are going to Right, those are done. I will put

these in the oven for 30 minutes at I will pour this into the team. I'm

using a tin with quite high sides. Pour it so it comes halfway up the

sides of the dishes and this will make it sure that the creme brulee

cut lovely and evilly -- evenly. When they are cooked, get them out

to cool and make sure they are in the fridge released an hour. -- for

The reason these went in the fridge is because they get this lovely

skin over the top, which is good for the next bit. I am just going

to sprinkle over some caster sugar, just evenly over the top, not too

thick. And then use your finger to Here comes the fun part. I have got

a blowtorch. You can use the Grail, but is not nearly as fun. -- you

can use a grill. Turn on the gas and very gently, over the sugar. Be

patient. And gradually it just starts to bubble. Now it is

colouring. See that? Gorgeous. This is such a good dessert for when

friends come round because you can do it ahead of time and just finish

it off when they arrive. And if it starts to smoke, don't worry, all

will be well, it will go out, it will be fine. Just a little bit

there. The stubborn bit. I will try Yes, creme brulee. The absolute

best part, of course, is that. So satisfying. And, of course be

I've got a baker's house and of equipment, things that I cannot

Pagan Amum - a baker's dozen of equipment. I also have that list of

things in stock. Strong white bread flour. Because I like to add the

raising agent myself, plain flour, not self-raising. Then unsalted

butter. I like to add the salt so I know exactly how much is going in,

and fresh eggs, free range all organic. Then sold, and a pinch

really adds flavour. Baking powder to make things rise and fast action

dried yeast for breads and Peter dough. Then, in this week corner,

caster sugar, icing sugar and honey. -- the sweet corner. Then, extra-

virgin olive oil for finishing dishes and cooking with. And

finally, vanilla pods and baking parchment. That is the basic kit. A

Sometimes when I have some time on my hands and I feel like making

bread, I love to make big fat salt and pepper bread sticks. They are

so good with dips and a beautiful glass of wine. 450 grams of strong,

white bread flour. And one packet of fast action dried yeast. I

always like to use fast action East because it is so hard to get fresh

yeast. -- fast action yeast. 1 1/2 teaspoons of salt, just regular

table salt is fine. And you need 250 ml of water. Just enough to

make a nice, soft, sticky dough. I always say that for bread, the

wetter the better, and you'll get a lovely rise. Then just bring it

together a little bit. This is the simplest recipe, really. So simple,

so quick to put together. On to the mixer, and you will need a dough

hook, and you needed for about five minutes. If you are doing it by

So the dough is ready now. People often say, had y'know it has been

mixed enough? I always tested by folding the bread back on itself

see get a tight top and you get a flowered finger and you gently push

it in and the dough will spring back. And now you know it is mixed

enough. The DoH needs to be divided into 12. Cut the dough in half then

take that and divided into six. Say you have 12 balls. You can be

really precise if you wanted and weigh each one so that everyone is

the same size. If you did that they would weigh about 60 grams each. So

just take one ball in your hand and roll it into a nice circle and then

gently roll it like that. Spread the thing is that so you will get a

nice, even bread stick shape. -- spread your fingers out. Then on to

the baking tray. And I also like to do a twisted version. You slice

down the bread stick and wrap the two strands over each other. Easy.

Repeat with the rest of the dope spacing them four centimetres apart.

-- the rest of the Dome. Sprays and clingfilm with or York so it will

not stick to the bread. Cover the bread sticks loosely but make sure

it is airtight. Then leave them in a warm place for 30 minutes or

until the bread sticks have almost doubled in size. These have risen

beautifully. I am going to brush them with some olive oil which will

help the salt-and-pepper stick-on. Just in a line down the centre.

This is actually extra-virgin olive I have got some sea salt, just

sprinkle that on top. And then some pepper. Rather embarrassingly large

Peppermill. A Christmas gift, so I Now these go into the oven. 200

degrees, for about 20-25 minutes or until they're lovely and firm and

There you are. Red wine, dips and bread sticks, this is the

bebeginnings of a very chilled We are not cooking live today,

instead we are showing highlights from the Saturday Kitchen recipe

archives. Still to come on today's Best Bites: It's father versus son

in the omelette challenge. There's no one better at cooking

great Sunday dishes than Sophie Grigson. That really is all there

is to it. Stir fried lamb recipe with sweet potatoes and green beans

would make a simple yet stunning lunch. Neil Morrissey faces food

Heaven or hell. Will he end up with beef bourguignon with mashed

potatoes or have to try skid potato cake -- squid potato cake? Before

that here is Bryn Williams. Good to have you on the show. What are you

cooking for stphus. Pan-fried organic chicken with wild mushrooms,

new potatoes and wild garlic. are going to get on to the wild

garlic, I want to talk about that. The chicken first. Organic chicken,

keep the skin on because there's flavour there. Season. Corn-fed

man? Organic. Chicken is becoming expensive now. Now there's more

better chickens to get hold of in Britain now. This is definitely one

of them. I saw one roasted chicken the other day for �28. Didn't buy

it, but �28. Chicken in there. lot of money. Olive oil. Going to

brown the skin and get it crispy, there is a lot of flavour in the

skin and get it crisped up. keeps the chicken breast moist.

chicken and on onions are really good. Cut these in half and glaze

these in the same pan. You are using baby onions and not shallots.

These will take about eight or nine minutes to cook, we are going to

cook flesh side down. Dust them with sugar, helps to caramelise and

bring the natural sugar out. You could use shallots if you wanted,

but this is a dish we do often. of the dishes - the dish you cooked

for the Queen, the fish course, an unusual combination. Turbot and

oxtail. People seem to like it. We sell tonnes of it. It's a classic

combination. It's a meaty dish, if you like meat. Some people don't

like fish, but turbot and oxtail is fantastic. Colour that off and

stick this in the oven. It will need about ten minutes, it's thick

that one. Wild mushrooms. Coming to the end of the season. You could

that would be good. Finely chopped. In with the mushrooms and season

them up. Little bit of pepper. This is the wild garlic. A lot of people

don't realise, even though it's a garlic leave... -- leaf. You have

to go and find. You can buy it, like we do in restaurants, but if

you know where it grows, as you say, it's free food. I know one place in

Yorkshire that's got it, which I get mine from, my dad sends it down.

It is fantastic. Do you tell people? I never, it's like the

mushrooms, you don't tell where it is. It's one of these herbs, as you

are driving along by the side of the road, you will get this strong

smell. As a kid growing newspaper Wales, when I first came to London

we started using wild garlic, I thought I know that smell. I

realised what it was, in the fields in Wales, we used to play around

wild garlic. It has the white flowers as well. Chop these very

thin. It's also good in salads. People think it's really strong.

You have to cook it. Oh, thank you, Sir. A stinky bunch of garlic, so

romantic! It's really mild. You can taste it. It's great just chopped

up in salads and stuff. Superb. Chopped shallots. Mushrooms,

garlics, shallots. Butter in as well. Just to moisten it up. Once

everything is cooked down, a touch of stock into the pan, just to...

Never wash mushrooms. You need to get a really hot pan. So the water

evaporates, doesn't sweat or boil. Double cream in. Just a little to

bind everything together. Take it off the heat. If you are going to

cook with this, it's like sorrel. Put it in at the last minute,

because it will turn a shade of black colour after a while. Drain

the potatoes. Plain new potatoes, which are coming up to the Jersey

Royal season, which will be superb. I am a big fan of trying to use all

the ingredients in season. No point trying to use things when they're

not in season. Wild garlic now is in season. I will take the chicken

out. This is very hot. Tell us a little about the restaurant, I have

been there, it's intimate. It's a small place, we only have 60 seats.

It's like your nan or mum's house. Which house are you going to then!

Put the mushrooms down. It's a great little place. Very Very

intimate, romantic. It has a great name. Win we -- when we took it

over we kept the name. This will be selling tonight. You better get

more chicken ordered. A few new potatoes on the outside. Then baby

onions that we roasted at the same time. The sugar gives that lovely

caramel. Fantastic the colour on that. When you cook it with the

chicken as well, you get the flavour, all the juices go into the

onion. Pan-fried chicken, wild mushrooms and wild garlic. He is a

Lovely. Lisa, we are back on to safary now. -- savoury. We have to

go to sweet next. I am not going to make the mistake of having a small

mouthful like last time. The onions cook in a small amount of time, the

sugar helps brick out the natural - - bring out the natural juices. The

wild garlic goes really well. wild garlic is... We do red mullet

and salad, it's a great flavour. You can do it with fish as well.

It's not too overpowering. Delicious. Really nice. Nothing too

overpowering, all complements each other deliciously.

Now the omelette challenge is tough enough even when you are a three-

starred Michelin chef, but when you have to cook against your own dad

who happened to cook the book on eggs, this is a challenge. Let's

see how they got on. Three-egg omelette. Alain, who

would you like to beat on the board? My dad. 28.4 seconds.

Respectable time. Let's put the clocks on the screen. Three-egg

omelette. You know the story. I am saying nothing. I am just

watching. Look at the concentration!

Amazing. Right, I get to have a taste of this. That was the time I

should have asked for a pay rice. - - rise. I missed out.

Did you season yours? Yes, I did. Still good.

He was not even there. What do you say, 45 seconds? Do you think you

beat your dad? No, I need a few years practice. 26.68. It all

depends, whether I accept that as an omelette. There was a shell. Did

you see that, James? You did it - look at him, Mr Confidence! 23.92.

But you are not going on, because it's not an omelette, chef. Only

joking! There's no way I am going to say that. For a second I thought

you were a bad boy. There you go, chef. Take that one back home.

Fantastic. Six Michelin stars between them. Brilliant stuff.

From two of the greatest restaurant chefs, to someone who cooks some of

the tastiest home cooking, Sophie Grigson. Here is why, with a simple

ingredients. What are we cooking? Stir-fried sweet potatoes with lamb,

and with that we have black bean sauce, cess ame oil -- Sesame oil,

green beans, chilli, garlic and ginger. I am going to start by

cooking the lamb. I would really like if you could start preparing

some of the ingredients. I have a couple of knives out, you don't

like these ones. The ginger and garlic finely chopped and the

chilli cut in to long, thin shreds. I love this dish, sweet potatoes,

you tend to think of bake, what do you do with sweet potatoes?

sometimes make ice-cream with sweet potatoes. I do like a lemon

meringue pie with it, which is delicious. Like pumpkin. Any ideas

with sweet potato? I like it as a soup, with parmesan or something

like that. Delicious. I am going to smoke out the studio here. You need

a high heat. You want to get the lamb cooked very quickly. Just to

get rid of that translucence. You can use most cuts, it's a tender

meat. You are using chump. But you could use leg of lamb steak or

something? Absolutely. Perfect. Neck fillet, what do you think?

Would be nice. You have to trim it, make sure it's a nice neck fillet.

Or get your butcher to do that and he makes sure it is. Let me remove

these. I have taken the seeds out of the chilli. Chopping this in

decent-sized chunks. I love having a slave in the kitchen! You peel

that and I will chop it. I will use a knife. I hate using knives, I

will get you to do that and you are a chef. Chef are good at things

like that. You are good at other things as well. Cheers! Tell us

about sweet potato. You are a big written a book about vegetables. I

love sweet potatoes, but so much of the time I'd bake them, and they

are great, and we had one of them for supper last night that there is

so much more you can do with them. When I was writing my book and

doing my research on sweet potato I discovered you can eat it raw.

Although we call it a potato it is not related to the potato at all.

It is very good raw, in silence at - silence, grated. Stir-frying

sweet potato has become my favourite way. You see, he is a

chef, I'm a cook. Seconds to do it and I'm taking hours. I will just

gently took along here. So, thinly sliced. You have done it

beautifully, I've done it OK. will slice the other bid.

probably have enough there. A bit of oil in the pan. The pan needs to

be really hot. How are you doing with your other bits? You haven't

done the garlic yet. What is the point of having a share in the

kitchen? They go, it done! Don't chop my fingers are for bruise them

because I wouldn't like that very much. They are very violent people,

chefs. We are soft. Yes, I've heard about you shouting at people. Do

not shout at people? The thing about stir-frying chilly is you get

all of these fumes, so I might start coughing. You used a

different or oil, and a lot of people is they put cesser may or

oil in woks. -- sesame oil. I see recipe royals -- book saying that,

and it is such a mistake. It should go in at the end. If you put in a

really hot wok, you will lose all of the taste you will even Bernie.

The thing that irks me, one of the many things, in supermarkets is.

Put another handful in. You see stir-fry oil and they are flavoured

oils, and I think how crazy is that, you buy a whole bottle, and every

stir-fry you do will taste the same. Vegetable oil, groundnut oil, what?

Anything neutral. Vegetable oil, ground up, they are fine for stir-

fried is to add flavour to it. though it does go dry, dinner add

more oil. Put a touch of watering. It cooks the vegetable as well.

would probably do the vegetables for a bit longer home but we have

so much for coming up on the show that I will get going. You have got

a couple of minutes. I will slow down there. We could just sit and

I'm really excited about that. Is it aimed at kids? No, just anyone.

I am also involved about the first ever Children's Cookery food

festival which is happening in the summer in Oxfordshire. I am hoping

I might persuade you to come down. She didn't do this in rehearsal.

She waited so we went live. It is so important to get children

interested in food. We hear so much about obesity, she says as she

holds her stomach in, but if we get children involve an understanding

food while they are young. Did you get a low of food from watching

your father? He s, and watching -- yes, and watching him in the

kitchen. Sesame oil in there. The black bean sauce I put in his

already salty so I have not added any seasoning. And that really is

all there is to it. Very, quick and easy. A delicious combination. Lamb,

that meaty flavour, and that lovely savoury flavour is wonderful with

the sweetness of the potatoes and green beans. The great thing about

my is the vegetables or have their vitamins him. A wonderful way to

cook vegetables. It is stir-fried sweet potato with lamb and green

beans. So if you, you are a star. Ronnie, I don't know that Lamb at

10 o'clock in the morning. Dive into that. Will damage on bread and

make a little sandwich. -- we ought I will just try a little morsel.

The exciting thing about cooking with chillies is you do not know

how strong it is. This lamb was what? Chump. Very lovely. Very nice.

I don't know anything about sweet potatoes at all. There are two

kinds, the orange ones, and the white fleshed ones. It comes back

Neil Morrissey is a man who loves his food, so he would be devastated

to faces to hell, wouldn't he? Let's see what happened. -- faced

his food hell. It is time to find out whether Neil will be facing

food heaven or food health. What have these decided? First off, Food

Heaven could be this lovely beef transformed into beef bourguignon

with a Michelin star mash, alternatively could be sold card.

Fish cakes with Tommaso and Cherie so -- salt cod. What do you think

these last have decided? I know there are a couple of fish lovers.

Beef bourguignon, I would go straight, it. I know you like the

bit of the animal that does the most of work. We have some rump

steak. A fantastic cut of meat. If you can make those beans up and

chop the onions. I will cut these into decent sized pieces, that sort

of size of chance. When you are cooking stews there is nothing

worse, I would rather get three pieces like that than a load of

little pieces. You get this lovely rum stake here. A hot pan on the

stove, a little bit of oil. Olive give it a quick mix. That is enough

and we will Fridays. This is the most important thing whenever you

do eschew. Particularly with beef bourguignon. This classic dish from

Burgundy. You have to colour the meat. Doesn't the flower help to

thicken it later on? It does. Had he been on MasterChef or something?

That is the secret. A or quickly wash my hands and no change this

knife. We have some pancetta or, and it crisps up nicely. We will

cut it into decent-sized chunks. Again this is the thing with this

sort of stew. Decent sized pieces. At the same time we have lots of

onions. Classically and this is very much the kind of dishes we

used to be at college. The great French chef said it contained

onions are not a lot else. He was a great philosopher that the farmer

does most of the work. We seal off the beat to get some nice colour.

And this has got lots of onions, so if you can dice that up. Different

types of onions as well. I will take the beans. Runner beans and

French beans. I know you are passionate with gardening as well.

Runner beans are fantastic if you grow your own. I don't know why

people don't use any more. Right, in their we will put the pancetta.

It is a really rustic dish. Big chunks of meat. But like I said,

going back to the recipe, it is predominantly, beef, bacon and lots

of onion. Three ways. Two of sliced white onions. They going. They

chopped shallot. -- they go Ian. They eat chopped shallot. Jason,

you are going to give us a masterclass on making mashed potato.

This is right out of the textbook, because what is the percentage.

When you have got your potato cooked, one kilo, one kilo worth of

fat. Help me! So basically just bought a disgusting amount of

butter in. Why don't you just licked the butter? Well, you put it

through, and then the butter and cream. These are the shallots and

onions and we will take the beef. onions we seal in the pan, so you

collarbones. 30 minutes before the end of the cooking, then you add

the onions. We will leave those to one side. Meanwhile we add brandy

and we do this as well. This is cooking, or school. A little bit of

stock. Beef stock and a bottle of Burgundy. And the idea is now that

we gently stew this, leaving the lead on with a bouquet garni, some

bay leaf, thyme and parsley, and we gently cook this for two and a half

hours. You can braise it then in the oven, and we have one here.

Check out that. Look at the cream and butter. That is proper. That is

absolutely proper. All the women will be thinking, Oh my God!

Meanwhile we have the mashed potato, and you can mix that together. I

have got my mixture here which is the beef bourguignon. This thing

about stews and stuff like that, along the cooking, the better it is,

like your lamb shanks. Is there a limit on how long? I think they get

better if you leave them and cut them again. -- cook them again. How

are we doing, Jason question OK. them on, they are healthy. A little

bit of rabbit food. Over here, look at that. Bring that over there.

Take the bouquet garni out. The sheets that she will ever forgive

me. And then, proper match, look at that. It is like melted butter.

6456 calories! Dive into that. get a nice ambulance home later.

if that is your heaven. certainly looks pretty heavenly.

What do you think of the match? will try some of it. Heart attack

much. Well, what a fantastic show. That is all we have time for on

today's Saturday Kitchen Best Bites. Join me for the same next week,

same time, for more tart recipes from the archives. All of the

studio recipes from today are on the website. There are thousands of

great dishes on there as well. Get stuck in and get cooking. Dishes