Episode 30

0:00:02 > 0:00:06There's some mighty fine food from some mighty fine chefs coming your way in today's Best Bites.

0:00:27 > 0:00:31Welcome to the show. We've rummaged through the Saturday Kitchen library of

0:00:31 > 0:00:34recipes and pulled out a fantastic selection of dishes from some

0:00:34 > 0:00:37of the world's best chefs for you to enjoy.

0:00:37 > 0:00:40Today's tantalising treats include a stunning slow roast

0:00:40 > 0:00:43belly of pork for pop star Sophie Ellis-Bextor.

0:00:43 > 0:00:46That's phenomenal.

0:00:48 > 0:00:51I love veal and it's a great option for Sunday lunch.

0:00:51 > 0:00:55This veal blanquette recipe from Michel Roux Jr is a classic.

0:00:55 > 0:00:59This is a beautiful dish that tastes great and it's simple.

0:00:59 > 0:01:02Anthony Demetre is a chef who gets the best out of his ingredients.

0:01:02 > 0:01:05With some of that beautiful oil as well.

0:01:05 > 0:01:08And these cod cheeks with mussels and chorizo

0:01:08 > 0:01:11with chickpeas show you exactly how good he is.

0:01:11 > 0:01:15Comedy actor Robert Webb faces food heaven or food hell.

0:01:15 > 0:01:18The options were juicy T-bone steak with roasted tomato butter for

0:01:18 > 0:01:22food heaven, or a clotted cream rice pudding with home-made raspberry jam for food hell.

0:01:22 > 0:01:26Find out what he gets at the end of the show.

0:01:26 > 0:01:29Now, whilst I make some pancakes for my breakfast, here's James Tanner

0:01:29 > 0:01:33with a very tasty Thai alternative to your usual roast chicken.

0:01:33 > 0:01:37It's Devon's answer to Alan Sugar! It's Mr James Tanner.

0:01:37 > 0:01:40- You're fired! - You should be, for this.

0:01:40 > 0:01:43Ah, yes! LAUGHTER

0:01:43 > 0:01:46Tell me... You didn't realise we were going to play this.

0:01:46 > 0:01:49- Tell me what that's all about. - It's a charity naked calendar.

0:01:49 > 0:01:53That dodgy guy in the background's my brother. It's for prostate cancer.

0:01:53 > 0:01:57- And the charity's aptly named? - It's the Chestnut Appeal.

0:01:57 > 0:01:59So 12 chefs, obviously 12 months of the year.

0:01:59 > 0:02:03They got me and Chris, my bro, roped in, and we were in the kitchen

0:02:03 > 0:02:05and we got naked.

0:02:05 > 0:02:08I can see Robbie Williams with a tattoo like this...

0:02:08 > 0:02:10Why are you doing this now?

0:02:10 > 0:02:13This is the point people are saying, "Oh, my God!

0:02:13 > 0:02:15- "Tattoos!"- It's like spot the difference.

0:02:15 > 0:02:18There's more hair on that chicken than there is on that.

0:02:18 > 0:02:21- Shall I let you into a secret? - No, don't. Please, don't!

0:02:21 > 0:02:24- I'll tell you quickly. - Come on, do it while we're cooking.

0:02:24 > 0:02:27We're doing Thai chicken. I'll tell you my secret in a moment.

0:02:27 > 0:02:28We're doing Thai chicken.

0:02:28 > 0:02:32Beautiful free-range chicken with five

0:02:32 > 0:02:34ingredients for the base of the chicken.

0:02:34 > 0:02:38- I'm going to do this.- Bash it up. I'm going to do some limes.

0:02:38 > 0:02:42Obviously, the charity calendar, close to my heart with my grandad

0:02:42 > 0:02:46and stuff, prostate cancer, and very important for guys as well.

0:02:46 > 0:02:51It should be checked. And something I've never done before in my life.

0:02:51 > 0:02:54- You're not going to show us how to check it, are you?- No.

0:02:54 > 0:03:00But I was... I was... I didn't really know what to expect.

0:03:00 > 0:03:04Getting naked, especially in the kitchen, at work.

0:03:04 > 0:03:06I was in the shower in the morning

0:03:06 > 0:03:09and I thought, "I'll make myself look good, have a shave."

0:03:09 > 0:03:13- Have a shave? You shaved all over? - So I was like that and I went...

0:03:13 > 0:03:17Boyband moment. LAUGHTER

0:03:17 > 0:03:18I did my nips!

0:03:18 > 0:03:20You did your nips!

0:03:20 > 0:03:23Well, you know. I need a knife.

0:03:23 > 0:03:27LAUGHTER Yeah. But erm...

0:03:27 > 0:03:29So is it sore? If I do that?

0:03:29 > 0:03:30Watch my poppy!

0:03:30 > 0:03:33There you go, right. Chillies gone in.

0:03:33 > 0:03:36So, chilli, we've got the chopped-up coconut, some lime juice in here,

0:03:36 > 0:03:39some lime zest, and the idea is we're going to make a paste.

0:03:39 > 0:03:42Can you do that and add the rest of this lime, please?

0:03:42 > 0:03:45- Yeah, throw the lime in.- Thank you. Let's talk about chicken.

0:03:45 > 0:03:49This is a free-range chicken. I recommend that, or at least a farm assured.

0:03:49 > 0:03:53All you do is make sure you open up the legs, get your fingers in,

0:03:53 > 0:03:57and I'm going to turn this round after I get this started,

0:03:57 > 0:04:01and all we do is, we're going to open it up across the top of the crown.

0:04:01 > 0:04:03When I say the crown - that's the two breasts of the meat.

0:04:03 > 0:04:08We're creating a pocket... If I go like this...

0:04:08 > 0:04:11And as you can see, there you have it, OK?

0:04:11 > 0:04:14So that's going to be our little flavour pocket.

0:04:14 > 0:04:17The legs have a lot of flavour in chicken, so I'm just going to

0:04:17 > 0:04:23make a couple of score marks on the thighs, both sides.

0:04:23 > 0:04:26OK? Get that out of the way.

0:04:26 > 0:04:27Right, how are we looking?

0:04:27 > 0:04:30- Looking good.- Coriander in there? - It's in there, Chef.

0:04:30 > 0:04:34So you used the stalks because it's got fantastic flavour.

0:04:34 > 0:04:38- I'm going to get a spoon. That's looking great.- Looking good.

0:04:38 > 0:04:41OK, cool. Brilliant stuff. In the meantime, can you get on with...

0:04:41 > 0:04:43- There you go.- Calm down.

0:04:43 > 0:04:45There you go. Go on, next.

0:04:45 > 0:04:48- Can you do a bit of garlic for me? - Garlic, on the way.- Now, watch.

0:04:48 > 0:04:50Here's our little pocket.

0:04:50 > 0:04:56And you just add this and then you just give it a little...

0:04:56 > 0:04:59Ooh, yeah, know what I mean? LAUGHTER

0:04:59 > 0:05:02No, I don't know what you mean, but anyway!

0:05:02 > 0:05:04Feel it. Feel it. Love it!

0:05:04 > 0:05:07But that's flavour and it's going to cook through the breast,

0:05:07 > 0:05:11help keep it moist in the legs. In the leg department.

0:05:11 > 0:05:13Give it a little stuff, like this.

0:05:13 > 0:05:15A little pat on the bits that you've scored.

0:05:15 > 0:05:19- So the idea is you're putting the stuffing inside the skin.- Yes.

0:05:19 > 0:05:22And as it cooks, the flavour will come through.

0:05:22 > 0:05:25In the meantime, get myself a baking tray.

0:05:25 > 0:05:26I've got one remaining lime left.

0:05:26 > 0:05:30I'm going to create what we call a trivet. It's nothing rocket science.

0:05:30 > 0:05:33It's just a little resting platform for the bird to sit on.

0:05:33 > 0:05:37The idea is, any juices that come out of this, mixes with the lime juice,

0:05:37 > 0:05:41and as you baste it in the second part of the cookery,

0:05:41 > 0:05:43it adds a limey zing to it.

0:05:43 > 0:05:46I know there's lime in there, but you really want to get that

0:05:46 > 0:05:49coriander and lime and that chilli thing going on.

0:05:49 > 0:05:53- Elaine's looking well impressed with this!- I'm taking it all in.

0:05:53 > 0:05:56OK. Bit of oil over the top. Thank you, that's great.

0:05:56 > 0:05:59- I'll move that.- Thank you.

0:05:59 > 0:06:02OK, a bit of tinfoil and then after this, as you can see,

0:06:02 > 0:06:06James is taking away the board and the knife I used with the raw

0:06:06 > 0:06:10meat, cos I'm going to wash my hands straightaway after this.

0:06:10 > 0:06:12Cos James, you're going to bang that in the oven.

0:06:12 > 0:06:16- Yeah. I've done everything else. Why not? I might as well do that.- OK.

0:06:16 > 0:06:18A bit of oil in the pan.

0:06:18 > 0:06:22- Now, the whole idea of this is it's from your new book.- Yes, it is.

0:06:22 > 0:06:24It's all based on five ingredients.

0:06:24 > 0:06:27Either as whole meals, or if not,

0:06:27 > 0:06:30as the main bit for a meal that you add an accompaniment to.

0:06:30 > 0:06:33- But it's your first solo book. - It is. 100 recipes.

0:06:33 > 0:06:35A year in the making. It's been out for a month.

0:06:35 > 0:06:37I'm really proud of it.

0:06:37 > 0:06:41It was a lot of work, and a big mixture of different cuisine.

0:06:41 > 0:06:43Books are a huge amount of work.

0:06:43 > 0:06:45OK. So over here,

0:06:45 > 0:06:49this is what I'm serving my five ingredients with, with the chicken,

0:06:49 > 0:06:53this is garlic, and if you notice, I don't want the pan ridiculously hot.

0:06:53 > 0:06:56I want to bring it up, and to that, add a little bit of sugar.

0:06:56 > 0:06:59You might think - why am I putting garlic with sugar?

0:06:59 > 0:07:02Garlic, if you put it in raw, will taint...

0:07:02 > 0:07:05Don't forget, keep sending our wooden spoons in.

0:07:05 > 0:07:07I knew you'd go for that one!

0:07:07 > 0:07:09- Who's this one from? - The big stirrer.

0:07:09 > 0:07:12It's from Maz Weller of Gillingham. There you go.

0:07:12 > 0:07:14Cool. Up the Gills!

0:07:14 > 0:07:16Right.

0:07:16 > 0:07:20Now, we're just going to cook it out so the sugar starts to dissolve.

0:07:20 > 0:07:23Grab the pak choi, Chinese cabbage if you want.

0:07:23 > 0:07:26You could use regular cabbage for this, if you want to do it in chunks.

0:07:26 > 0:07:30Can you pass me the stock, please? And also... Thank you.

0:07:30 > 0:07:33- There you go.- Yeah, that's cool.

0:07:33 > 0:07:38A bit of fish sauce. James, can you do me a... Chefy term here... Ready?

0:07:38 > 0:07:41- Yeah.- Can you do me a cartouche, please?

0:07:41 > 0:07:45- Ooh, a cartouche.- Elaine, it's a round bit of paper, love.

0:07:45 > 0:07:47LAUGHTER

0:07:47 > 0:07:50- I just thought it sounded posh. - A cartouche

0:07:50 > 0:07:53is the Plymouth equivalent to a lid.

0:07:53 > 0:07:57It's that! All right? Do you want a hole in the middle of it?

0:07:57 > 0:08:00- That's the traditional way of doing it.- Seeing as you're on a roll.

0:08:00 > 0:08:03On the top. Now, this cooks in seconds.

0:08:03 > 0:08:05You want firmness, you want bite.

0:08:05 > 0:08:08Normally, you think, why are you covering stuff with green veg?

0:08:08 > 0:08:11You don't do that. But we're only going to cook it very quickly.

0:08:11 > 0:08:14- I've done it.- Done that.- I'm all over that. Fish sauce, that is.

0:08:14 > 0:08:16- That's lovely seasoning, the saltiness.- OK.

0:08:16 > 0:08:20Over here, a pan of simmering water, some pre-done egg noodles.

0:08:20 > 0:08:23What's the difference between that and putting a lid on it?

0:08:23 > 0:08:26- The difference between THAT and putting a lid on it?- Yeah.

0:08:26 > 0:08:30Basically, I don't want it to stew and really lose that colour.

0:08:30 > 0:08:33- And you've put this wonderful hole in the middle.- Right.- Thanks for that.

0:08:33 > 0:08:36- That's all right.- Cool. OK, now, here we go.

0:08:36 > 0:08:39Noodles, I'm just putting the heat back into them.

0:08:39 > 0:08:41Give them a little swizzle.

0:08:41 > 0:08:46Then we're going to drain them off.

0:08:46 > 0:08:47Like so.

0:08:49 > 0:08:51I'm going to grab this pan, use this.

0:08:51 > 0:08:58- I've got some chopped spring onion, chopped coriander, sesame seeds.- Ooh!

0:08:58 > 0:09:01- Did you hear that? - Heaven!- Do you like that?

0:09:01 > 0:09:03Will you calm that down? I don't want that.

0:09:03 > 0:09:07- Sesame oil, this is.- That'd be six ingredients, if he did that.

0:09:07 > 0:09:09LAUGHTER

0:09:09 > 0:09:11Now, we're getting to that point...

0:09:11 > 0:09:13I'm just going to give this all a good mix-up, tidy up a bit.

0:09:13 > 0:09:16You'll be getting to the point of Football Focus

0:09:16 > 0:09:18if you don't hurry up!

0:09:18 > 0:09:21- There you go.- Obviously, at home, use a pair of tongs.

0:09:21 > 0:09:23I've got asbestos fingers cos I cook.

0:09:23 > 0:09:25So we're just going to grab that,

0:09:25 > 0:09:28a little bit more of the greenery on there as well.

0:09:28 > 0:09:30- Chicken.- Thank you, Chef.

0:09:30 > 0:09:33OK, clean knife, clean board. Check out that chicken.

0:09:33 > 0:09:36- That's what I'm talking about. - Looking good.- Very good.

0:09:36 > 0:09:38- Tasty.- I'm just going to cut a bit of this off.

0:09:38 > 0:09:41Do you want to put one on the bottom?

0:09:41 > 0:09:45You see how that's cooked? And some of the juice, please. Fantastic.

0:09:45 > 0:09:49Now, this is wonderfully moist as well because it's been cooked for...

0:09:49 > 0:09:53- It only takes around about an hour. - Whoa!- First part of the cooking...

0:09:53 > 0:09:55Don't worry! It's fine!

0:09:55 > 0:09:58LAUGHTER

0:09:58 > 0:10:01Wouldn't happen with a lid, you see?

0:10:01 > 0:10:03LAUGHTER

0:10:03 > 0:10:07- Don't worry. Nobody noticed, James. It's fine. Go on.- Anyway, moving on!

0:10:07 > 0:10:09LAUGHTER

0:10:09 > 0:10:14- So, with the chicken, get the stuffing over the top.- On top?

0:10:14 > 0:10:17Yeah, one on top and some of the juice from it as well, please.

0:10:17 > 0:10:20And that's the stuffing I'm just scraping on.

0:10:20 > 0:10:23I've got a few bits of additional coriander here.

0:10:23 > 0:10:26- A little sprinkling over the top. - Remind us what that is again.

0:10:26 > 0:10:30That's my Thai-style chicken, coriander in there, chilli

0:10:30 > 0:10:34and everything else, with some sesame noodles and some garlic pak choi.

0:10:34 > 0:10:35Oh, yes!

0:10:35 > 0:10:38Without the cartouche, if you're doing it at home. Check that out.

0:10:43 > 0:10:46There you go. Well, dive in.

0:10:46 > 0:10:49- Have a seat over there.- Thank you.

0:10:49 > 0:10:53- Look at this! Does that look like heaven, or what?- What?

0:10:53 > 0:10:55- That picture, or that? - LAUGHTER

0:10:55 > 0:10:58I was going to say, if that looks like heaven

0:10:58 > 0:11:00- you need to get out more! - LAUGHTER

0:11:00 > 0:11:03This looks like heaven to me!

0:11:03 > 0:11:05You like all those oriental flavours.

0:11:05 > 0:11:07Pheasant would be great with that.

0:11:07 > 0:11:09- Pheasant would be wonderful. Guinea fowl.- Yeah.

0:11:09 > 0:11:13- It'd work with it as well. And tweak it, play around with the recipe. - Heaven!

0:11:17 > 0:11:22Now, if you're cooking pork today, then stay tuned for my method for the perfect crackling.

0:11:22 > 0:11:24But first, here's Rick Stein.

0:11:28 > 0:11:30'I'd wanted to go to Cromer,

0:11:30 > 0:11:34'famous for its small meat-filled crabs, for ages.

0:11:34 > 0:11:38'And leaving the town on Richard Davies' boat at dawn

0:11:38 > 0:11:42'in the summer was the start of a completely memorable experience.'

0:11:44 > 0:11:46There's the old sun now, coming up!

0:11:46 > 0:11:49'Here's a fishery that really works.

0:11:49 > 0:11:53'There are so many other depressing scenarios of overfishing and

0:11:53 > 0:11:57'depleting stocks, but here there's only 14 boats,

0:11:57 > 0:12:02'and everyone knows each other and no-one takes more than they need.

0:12:03 > 0:12:06'But, of course, it is helped by the fact that the crabs

0:12:06 > 0:12:10'are unusually prolific, and live on a chalky shelf rich in food.

0:12:10 > 0:12:13'I asked Richard what makes them so special.'

0:12:13 > 0:12:17Shallow waters, and it's good feeding.

0:12:17 > 0:12:20- You can see that with all the youngsters.- Yeah.

0:12:20 > 0:12:23- Never seen so many crabs. - Never seen so many.

0:12:23 > 0:12:25The younger generation are all here eating

0:12:25 > 0:12:29so there must be good ground feeding.

0:12:29 > 0:12:32And it's like a submarine -

0:12:32 > 0:12:35the deeper you go, you have to have more water in your body

0:12:35 > 0:12:38to counteract with the weight of the water on top of you.

0:12:38 > 0:12:41So if you're in shallow waters, the crabs will be full of meat.

0:12:41 > 0:12:45- If they're deep waters, they're full of water.- Really?- Yeah.

0:12:45 > 0:12:46I think so!

0:12:48 > 0:12:51- Sounds plausible! - Sounds good, doesn't it?- Yeah.

0:12:51 > 0:12:52CHALKY BARKS

0:12:52 > 0:12:55Anything out of the sea, I eat. Anything.

0:12:55 > 0:12:58- What about things like oysters? Do you like that?- Lovely. Beautiful.

0:12:58 > 0:13:01I don't want them messed about, I like them raw

0:13:01 > 0:13:04- with a nice bit of cooked sampher. - Sampher?

0:13:04 > 0:13:07- Is that what we call samphire? - Yeah... Here you go again!

0:13:07 > 0:13:11I can't help it if I talk proper and you don't!

0:13:13 > 0:13:15Well, you seem quite a happy sort of bloke, Richard.

0:13:15 > 0:13:18What do you think about the job you're doing, fishing generally?

0:13:18 > 0:13:22You say that, the crew won't think that nor a lot of people who know me!

0:13:24 > 0:13:27When things are going right I'm like everyone else, it's lovely.

0:13:27 > 0:13:30This job, I love. I really love it.

0:13:30 > 0:13:35But when it's blowing hard it's a pain in the butt, and I hate it.

0:13:35 > 0:13:38But I don't know anything else. Er...

0:13:38 > 0:13:40I didn't want to do anything else.

0:13:40 > 0:13:42When I was at school I wanted to be a farmer

0:13:42 > 0:13:44but Father wouldn't let me go there.

0:13:44 > 0:13:47Then I realised I had hay fever and you don't get it out here.

0:13:47 > 0:13:48Yeah, I do love it.

0:13:53 > 0:13:57'The sea, as we all know, is a big free-for-all,

0:13:57 > 0:14:01'and that's the main problem with conserving stocks.

0:14:01 > 0:14:04'Here, it seems, there is a sense of ownership,

0:14:04 > 0:14:07'much more like the coastal waters of Japan

0:14:07 > 0:14:10'where ownership of the sea by fishing cooperatives is common.

0:14:12 > 0:14:14'Richard describes the fishing off Cromer

0:14:14 > 0:14:17'as a natural form of fish farming.

0:14:17 > 0:14:19'And here's the result of it.

0:14:19 > 0:14:23'Lovely plump Cromer crabs heavy for their size.

0:14:26 > 0:14:28'Now, we know some towns smell nice.

0:14:28 > 0:14:33'Burton smells of beer, Cognac smells of...cognac!

0:14:33 > 0:14:37'Well, to me, Cromer has the agreeable smell of crabs boiling in sea water,

0:14:37 > 0:14:41'which draws you through its narrow lanes to the source.

0:14:43 > 0:14:47'Richard's girls get all the meat out of the crab by hand,

0:14:47 > 0:14:50'which is the best. Mechanical compressed air devices

0:14:50 > 0:14:53'which blast the meat from the shell

0:14:53 > 0:14:56'don't quite deliver the same sweet, firm texture.'

0:15:04 > 0:15:07Well, this is baked crab with cheese.

0:15:07 > 0:15:10But actually it's not just any old cheese, it's Berkswell cheese

0:15:10 > 0:15:14which comes from near Coventry and it's made out of ewe's milk

0:15:14 > 0:15:17and it's really hard and ideal for grating.

0:15:17 > 0:15:20I mean, it's as good as Parmesan really.

0:15:20 > 0:15:24This dish we used to have on in the restaurant for the first ten years

0:15:24 > 0:15:28we were open. But we gave it up because it wasn't complicated enough.

0:15:28 > 0:15:31All it basically is, is crab and cheese.

0:15:31 > 0:15:34Well, there's a bit more to it than that.

0:15:34 > 0:15:36It needs a little bit of flavouring.

0:15:36 > 0:15:40So you take a bowl, add some melted butter,

0:15:40 > 0:15:43then you add some lemon juice, about half a lemon.

0:15:43 > 0:15:47And, well, about half a teaspoon of English mustard.

0:15:47 > 0:15:50Then some cayenne pepper just to give it a bit of sharpness,

0:15:50 > 0:15:54and some nutmeg, about three or four rasps of nutmeg. Gives it

0:15:54 > 0:15:57a good sort of potted shrimp sort of flavour.

0:15:57 > 0:15:59You mix all that together,

0:15:59 > 0:16:01and the point of mixing all the flavour ingredients

0:16:01 > 0:16:05before you put in the crab is I don't want to break up the crab much.

0:16:05 > 0:16:09You think of those girls in Cromer, and these are Cromer crabs,

0:16:09 > 0:16:11that were picking that crab out -

0:16:11 > 0:16:14I want to do justice to what they were doing.

0:16:14 > 0:16:16Do you know, I timed one of them doing a crab.

0:16:16 > 0:16:20It took two and a half minutes to do a whole crab.

0:16:20 > 0:16:23If YOU can do a crab in half an hour, I'd be surprised.

0:16:23 > 0:16:27I couldn't do it much quicker. Two and a half minutes.

0:16:27 > 0:16:29To watch them work and the way the crab comes out

0:16:29 > 0:16:32in lovely big lumps, that's real skill.

0:16:32 > 0:16:37To them it's just a job, but watching them work, to me, is a total delight.

0:16:37 > 0:16:41Anyway, there's the crab in the bowl, nice big lumps.

0:16:41 > 0:16:44You've mixed all the flavour ingredients together,

0:16:44 > 0:16:47then you use a big spoon and you've got a big bowl, so you can just

0:16:47 > 0:16:52fold the ingredients gently over into the crab and not break it up.

0:16:52 > 0:16:57Then you just take big spoonfuls of the crab and fill the crab shells.

0:16:57 > 0:17:00That's what's so great about Cromer crabs,

0:17:00 > 0:17:02they just make a nice portion for one.

0:17:02 > 0:17:05It's very obliging of those crabs.

0:17:05 > 0:17:08So about two or three big spoonfuls in there,

0:17:08 > 0:17:10just tamp it down a little bit,

0:17:10 > 0:17:14and then finish with some breadcrumbs and this grated Berkswell cheese,

0:17:14 > 0:17:19which is sharp, not too sharp, a bit like Parmesan but so interesting.

0:17:19 > 0:17:22Then into an oven for about ten minutes, and out.

0:17:23 > 0:17:28And you eat it just with a couple of squeezes of lemon juice

0:17:28 > 0:17:30and a glass of English cider.

0:17:38 > 0:17:41And there's no better drink on a sunny day than English cider,

0:17:41 > 0:17:43especially with something like Rick's baked crab dish.

0:17:43 > 0:17:46It looked fantastic. You can also use it to make great sauces.

0:17:46 > 0:17:49I've got a really simple one to show you right now which is

0:17:49 > 0:17:52great for Sunday lunch tomorrow. It's a slow roast pork belly.

0:17:52 > 0:17:55I'm going to do that with a nice cider and apple sauce to go with it.

0:17:55 > 0:17:58So, we've got some Bramley apples of course,

0:17:58 > 0:18:01they're cooking apples which you always use in the old apple sauce.

0:18:01 > 0:18:04We're going to chop these up, and then into decent sized chunks,

0:18:04 > 0:18:07that's the key to this really, decent sized pieces.

0:18:07 > 0:18:11- Remove the core out. I can see you looking.- Yeah, I am. I'm interested.

0:18:11 > 0:18:13And then, literally, we just throw it all in.

0:18:13 > 0:18:15It's really simple, this, to make apple sauce.

0:18:15 > 0:18:19I still don't know what people buy it. It's just so easy.

0:18:19 > 0:18:22Apples, sugar, touch of butter, not too much sugar,

0:18:22 > 0:18:24and then either a liquid,

0:18:24 > 0:18:27you can just use it on its own with water, or I'm using some cider.

0:18:27 > 0:18:30But you can actually use perry which, of course,

0:18:30 > 0:18:33is made in a similar sort of way but with pears, which is also good.

0:18:33 > 0:18:35Very, very English.

0:18:35 > 0:18:39And we've got such good pork available in the UK.

0:18:39 > 0:18:42So in goes some sugar, a tiny bit of water, there you go.

0:18:42 > 0:18:46A little knob of butter and then in we go with some cider. That's it.

0:18:47 > 0:18:49Lid on. Turn it right down,

0:18:49 > 0:18:52that's apple sauce in about three or four minutes.

0:18:52 > 0:18:54Nice and easy as that. We've got pork belly here.

0:18:54 > 0:18:56I'm just going to quickly show you that.

0:18:56 > 0:18:59To get really good fat on pork belly you need one of these - a Stanley knife.

0:18:59 > 0:19:03Be very, very careful when you do this, it's always good to get your butcher to do this.

0:19:03 > 0:19:06Cos when I was cooking when I was a young kid,

0:19:06 > 0:19:09I had a go at this and decided that I wanted to turn my little toy car

0:19:09 > 0:19:13into a cabriolet car, and nearly cut my finger off.

0:19:13 > 0:19:16Which wasn't very good. So you literally score the top like that

0:19:16 > 0:19:21so it creates these decent pockets to which we can add some salt.

0:19:21 > 0:19:24This is where we use the table salt, and we rub it all in there

0:19:24 > 0:19:27over the top, right in those cracks. There we go.

0:19:27 > 0:19:29James, is it important to take it out

0:19:29 > 0:19:33- and let it sort of air-dry for a bit first as well?- Yeah, I think it is.

0:19:33 > 0:19:37There's a method of...when you whack it in the oven that I'm going

0:19:37 > 0:19:40to show you now, where you literally blast it in the oven.

0:19:40 > 0:19:43Bit of sage, bit of lemon, few wedges

0:19:43 > 0:19:45and then we're going to roll it all up and tie it.

0:19:45 > 0:19:49- How many people will that feed? - This?- Yeah.- Me, probably!

0:19:49 > 0:19:54But if you're doing this at home, about four to six.

0:19:54 > 0:19:56Yeah, that.

0:19:56 > 0:19:59Anyway, we roll it all up and then we just tie it.

0:19:59 > 0:20:02I'm going to show you how to cook it a little bit later on.

0:20:02 > 0:20:04- I love the lemon inside. - How do we get to being...

0:20:04 > 0:20:06They're Amalfi lemons.

0:20:06 > 0:20:10How do we get to being a pop star from studying at college

0:20:10 > 0:20:13or at school - you were doing you're A-levels at the time, weren't you?

0:20:13 > 0:20:15- You were in a band. - That's right, yeah.

0:20:15 > 0:20:18I started singing in a band because I thought it would be something

0:20:18 > 0:20:21good to tell my grandkids I'd done at some point.

0:20:21 > 0:20:24Everybody's supposed to have been in a band once.

0:20:24 > 0:20:27Was it just a bit of fun, or was it a serious thing?

0:20:27 > 0:20:30Well, as soon as we started doing it I thought, actually

0:20:30 > 0:20:32I think this is what I've been looking for.

0:20:32 > 0:20:36Up until that point, I'd had a few ideas about what I wanted to do but I wasn't quite sure.

0:20:36 > 0:20:39And everything kind of came together when I was singing on stage.

0:20:39 > 0:20:42- So, yeah, I felt like, ah, I've found my home.- It was quite quick for you?

0:20:42 > 0:20:46Only 17 years old, about eight gigs and then a record deal.

0:20:46 > 0:20:50I was 16. Every time we did a gig... We were very lucky. It's different.

0:20:50 > 0:20:51Just good timing, I guess.

0:20:51 > 0:20:55But every time we did another show we had another record company come down and offer us a deal.

0:20:55 > 0:20:59Once one jumps they all sort of go, oh, that might be something we want a piece of.

0:20:59 > 0:21:03But then, like most sort of college-y bands, it all disappeared

0:21:03 > 0:21:08- and then you made a huge success when you went solo, really. - Yeah, that's right.

0:21:08 > 0:21:11My first band, Theaudience, we did sign a record deal, did an album

0:21:11 > 0:21:14then we all split up, it was very dramatic and a little bit Spinal Tap.

0:21:14 > 0:21:18And then, yeah, I thought, what am I going to do now?

0:21:18 > 0:21:21And then luckily, the next summer I recorded a dance track

0:21:21 > 0:21:26and that was Groovejet and it went on to be an international number one!

0:21:26 > 0:21:30- What was it? This is Love?- If This Ain't Love.- If This Ain't Love.

0:21:30 > 0:21:33But it was massive not just in the UK but throughout Europe,

0:21:33 > 0:21:35it was huge.

0:21:35 > 0:21:39I think it was number one in nine countries or something, which was

0:21:39 > 0:21:42- really exciting.- For your first one. So how do you follow that up? How...

0:21:42 > 0:21:46- It must be, panic sets in just thinking how am I going to do another?- Not really.

0:21:46 > 0:21:48I think at the time I was aware it was quite special

0:21:48 > 0:21:50and not everybody gets to have that.

0:21:50 > 0:21:54I just kind of went on and started making an album

0:21:54 > 0:21:57and fortunately that did all right too.

0:21:57 > 0:22:02I didn't expect that I'd necessarily go on to have lots of success

0:22:02 > 0:22:06- just because you had one.- But this is your fourth album now.- It is.

0:22:06 > 0:22:09- It's coming out, what, second of August?- That's right.

0:22:09 > 0:22:12- Have you got it in your diary? - I've got it in my diary, yeah.

0:22:12 > 0:22:15What about the single because that's out now?

0:22:15 > 0:22:17Yeah, a song called Bittersweet, which I've done with some guys

0:22:17 > 0:22:21called the Freemasons, who are very talented dance DJs who'd also

0:22:21 > 0:22:23like to be on a chef's table.

0:22:23 > 0:22:25I saw them on Tuesday night and they said they were most excited

0:22:25 > 0:22:27I was coming on here!

0:22:27 > 0:22:31So, if you ever have space for James and Russell, they'd be happy to join you.

0:22:31 > 0:22:33But you're a bit of a DJ yourself, aren't you?

0:22:33 > 0:22:35I do a bit of DJing with my husband, yeah. For fun, really.

0:22:35 > 0:22:40But we ran a club night in Soho in London for about a year and a half.

0:22:40 > 0:22:43It's just fun. You get to play songs you love really loud.

0:22:43 > 0:22:47You took a break because of the kids as well. Are you going to tour?

0:22:47 > 0:22:50- Is that something you'd like to do in the future?- Definitely.

0:22:50 > 0:22:52In the autumn I'll tour.

0:22:52 > 0:22:55At the moment it's yet to be confirmed but it will be very soon.

0:22:55 > 0:22:58I guess if people check my website or something

0:22:58 > 0:23:01they can find out about that when it's all sorted.

0:23:01 > 0:23:03Yeah, I can't wait to do that. The live stuff's lots of fun.

0:23:03 > 0:23:06Right, I'll just briefly recap what I've just done.

0:23:06 > 0:23:09The pork's gone in the oven. This is key to it. You blast it.

0:23:09 > 0:23:11It's a really hot oven, about 250.

0:23:11 > 0:23:14As hot as the oven will go at home, as hot as it'll go.

0:23:14 > 0:23:16Blast it for literally half an hour, take it out,

0:23:16 > 0:23:18turn the heat right down to about...

0:23:18 > 0:23:21They're 300 because they're Fahrenheit, about 150 Centigrade.

0:23:21 > 0:23:24- Then you slowly roast it for three hours.- Three hours.

0:23:24 > 0:23:28And you end up with this little fellow we've got here.

0:23:28 > 0:23:32- That looks beautiful.- This has been roasted for three hours.

0:23:32 > 0:23:36And we lift that out and it should, basically, just melt in the mouth.

0:23:36 > 0:23:40We're going to take that fat, not losing any of it of course,

0:23:40 > 0:23:42a little bit of that over the top.

0:23:42 > 0:23:45Then I'll drain this out because I'm going to make a little sauce out of this as well.

0:23:45 > 0:23:48I know, because we spoke at the top of the show,

0:23:48 > 0:23:52not only are you a foodie but you do eat out a lot and mark restaurants.

0:23:52 > 0:23:54You want to be a little restaurant critic.

0:23:54 > 0:23:57What's the criteria with restaurants?

0:23:57 > 0:24:01I just get frustrated that in this country there are things that

0:24:01 > 0:24:05restaurants put on their menus that they can't actually cook.

0:24:05 > 0:24:07If you've put it on your menu you should be able to cook it.

0:24:07 > 0:24:11- I'm panicking now! Yeah, yeah. - So, I get...

0:24:11 > 0:24:13I think there should be a penalty system for restaurants

0:24:13 > 0:24:16that can't cook what they say can they can cook.

0:24:16 > 0:24:19If you're going to charge money for it, it should be half decent.

0:24:19 > 0:24:22Absolutely. So should a spatula be half decent as well!

0:24:22 > 0:24:25Try not to use a plastic spatula on a gas stove.

0:24:25 > 0:24:28- Anyway, there's that one. - Is that for me? Thank you.

0:24:28 > 0:24:31Then I'll use a little bit of that. So we've got our mash potato.

0:24:31 > 0:24:32Apple sauce on the way.

0:24:32 > 0:24:36My liquid out of here - you can put a little bit of cider if you wanted.

0:24:36 > 0:24:40- We're just going to pile that in there.- What's that in there?

0:24:40 > 0:24:43- Loads of butter and... - This is butter and cream.

0:24:43 > 0:24:46I learned the best way to make mash potato was from a chef

0:24:46 > 0:24:49who taught me that it should be equal quantities of fat,

0:24:49 > 0:24:52ie. butter and cream to potato.

0:24:54 > 0:24:57- Yeah!- A nice healthy little dish.

0:24:57 > 0:25:00Pretty serious mash potato, but we've got butter and cream in there

0:25:00 > 0:25:03and then the apple sauce,

0:25:03 > 0:25:05which should be quite chunky, which that is.

0:25:05 > 0:25:06We're going to lift this out.

0:25:06 > 0:25:10So, literally, the apples just, actually,

0:25:10 > 0:25:14will go to a puree which they are. They can sit on the side there.

0:25:14 > 0:25:16Like that.

0:25:16 > 0:25:19But do you get time to cook much of this with the kids

0:25:19 > 0:25:21and stuff like that, and music and everything else?

0:25:21 > 0:25:23I sort of make time, really.

0:25:23 > 0:25:25I find cooking really soothing

0:25:25 > 0:25:30so even if I get in from work late I'm still more likely to cook

0:25:30 > 0:25:34something because, I think, by the time you've ordered a takeaway

0:25:34 > 0:25:37or whatever, it's usually about the same time anyway.

0:25:37 > 0:25:39- I just enjoy the process. - There we go.

0:25:39 > 0:25:42I'm just going to take the string off.

0:25:42 > 0:25:45Don't forget, that's got the sage in there and the lemon.

0:25:45 > 0:25:49- And the lemon all absorbs anyway. - It's half an hour at 250...

0:25:49 > 0:25:52- Half an hour at 250. - ..and then three hours at 180?

0:25:52 > 0:25:55- Then three hours at 150, somewhere like that.- 150. OK.

0:25:55 > 0:25:57Then you lift this out, you see.

0:25:57 > 0:26:01And then you end up with that crackling which we've got.

0:26:01 > 0:26:06And then that liquor, that sauce, we can then just grab this.

0:26:06 > 0:26:09This is basically a little bit of reduced stock that's gone in there.

0:26:11 > 0:26:15Chicken stock. Reduced juices from the pan.

0:26:15 > 0:26:18And that is my roast pork belly with mash...

0:26:18 > 0:26:21- Looks gorgeous.- ..and cider and apple sauce to go with it.- OK.

0:26:21 > 0:26:25- I'm going to tuck in.- I don't think you'll get all that crackling.

0:26:25 > 0:26:28The crackling is really special, actually. That's phenomenal.

0:26:28 > 0:26:31- So, will that be done pretty much by that first bit of cooking?- Yeah.

0:26:31 > 0:26:34You blast it and then the idea is, to cook that pork belly

0:26:34 > 0:26:37and keep it nice and soft, you slowly roast it in the oven.

0:26:37 > 0:26:39- This looks quite hot. - It will be hot.- OK.

0:26:39 > 0:26:41There might be some blowing involved.

0:26:41 > 0:26:43BLOWING

0:26:43 > 0:26:44Thank you.

0:26:44 > 0:26:47I don't know if that will reach here but I appreciate the thought.

0:26:47 > 0:26:49Just nod.

0:26:49 > 0:26:50There you go.

0:26:55 > 0:26:59Now, Michel Roux Jr loves cooking classic recipes like these pancakes.

0:26:59 > 0:27:02They don't get much more classic than a veal blanquette.

0:27:02 > 0:27:06Have a look at this and then have a go yourself.

0:27:06 > 0:27:09Welcome to the show, it's great to have you on the show.

0:27:09 > 0:27:11- We've had your uncle on quite a few times.- Yes.

0:27:11 > 0:27:14- What are you cooking for us today then?- Blanquette de veau.

0:27:14 > 0:27:17A real classic French dish.

0:27:17 > 0:27:20- You've trained in the classics, you know what it is.- Blanquette de veau.

0:27:20 > 0:27:22Veal is something we should be eating a lot more of.

0:27:22 > 0:27:25I know in France they're hugely enthusiastic about it

0:27:25 > 0:27:28but over in the UK, still... Wrong messages, I think.

0:27:28 > 0:27:32It's a crying shame because the vast majority of the calves born in this country

0:27:32 > 0:27:36get killed at birth and go to dog food or pet food, which is a shame.

0:27:36 > 0:27:38- It's a waste in my view.- Exactly.

0:27:38 > 0:27:40So, what cut of meat have we got here then?

0:27:40 > 0:27:43This is the breast of veal. The tastiest part.

0:27:43 > 0:27:45It is fatty but it's flavoursome.

0:27:45 > 0:27:49It's been taken off the bone and you can cook this dish on the bone.

0:27:49 > 0:27:52I need to cut it up into chunks but if I go through the ingredients.

0:27:52 > 0:27:55You've got a leek, we need the white part, carrot,

0:27:55 > 0:27:58an onion studded with cloves, couple of cloves there,

0:27:58 > 0:28:01garnished with button mushrooms and button onions.

0:28:01 > 0:28:05The flavour here is a bouquet garni which is classic thyme,

0:28:05 > 0:28:08- bay leaf and parsley.- Yeah. - If you can get that done.

0:28:08 > 0:28:11And I need also a classic pilaf rice.

0:28:11 > 0:28:14We've got onions, chicken stock, a bit of butter

0:28:14 > 0:28:17and I'll get on with that and do some rice in a minute.

0:28:17 > 0:28:19There you go. So, the inspiration for this?

0:28:19 > 0:28:22- You say this is your mother used to cook you this?- Absolutely.

0:28:22 > 0:28:24This is French comfort food at its best.

0:28:24 > 0:28:27It's very, very simple, simple presentation

0:28:27 > 0:28:29and fairly simple to cook as well.

0:28:29 > 0:28:33It is a very basic stew but full of flavour.

0:28:33 > 0:28:36Anyway, we've got the veal. You're just going to cut that into chunks.

0:28:36 > 0:28:38There are a couple of stages to this,

0:28:38 > 0:28:41it's not just throwing it in together.

0:28:41 > 0:28:44- Now, tell us about the restaurant - Le Gavroche. 42 years.- 42 years.

0:28:44 > 0:28:4642 years!

0:28:46 > 0:28:501967, my father and uncle opened Le Gavroche in Lower Sloane Street

0:28:50 > 0:28:53and I took over in 1991.

0:28:53 > 0:28:56And you grew up there in the kitchens and everything else?

0:28:56 > 0:28:58- You always wanted to be a chef?- Yes.

0:28:58 > 0:29:01I mean, I was almost born in a kitchen, and that's truth.

0:29:01 > 0:29:04My mother went into labour whilst helping my father cook.

0:29:04 > 0:29:09For me, it was only a natural thing to do, to be a chef.

0:29:09 > 0:29:13And your daughter, hasn't she just started college in France?

0:29:13 > 0:29:16That's right. My daughter, Emily, has just started

0:29:16 > 0:29:18at the Paul Bocuse school in Lyon.

0:29:18 > 0:29:20- So no pressure there then, is there really?- Gosh, yeah.

0:29:21 > 0:29:25So, here we've got the veal, gets cut into quite big chunks,

0:29:25 > 0:29:27covered with cold water.

0:29:29 > 0:29:32- Just water? No stock in there? - No stock. Water.- OK.

0:29:32 > 0:29:38A little pinch of salt, and give it a little stir because it's hot already.

0:29:38 > 0:29:41We'll bring this up to a boil quickly

0:29:41 > 0:29:44and then turn it down very, very slowly, a gentle, gentle simmer.

0:29:44 > 0:29:46It's all about slow cooking

0:29:46 > 0:29:49and getting the meat tender by slow cooking.

0:29:49 > 0:29:53After half an hour, approximately half an hour, on a gentle simmer,

0:29:53 > 0:29:56you get to this stage here, this pan here.

0:29:56 > 0:29:59- The stock is crystal clear because it hasn't boiled.- Right.

0:29:59 > 0:30:03We then put these lovely vegetables in to flavour it even more.

0:30:03 > 0:30:06That's the bouquet garni gone in there as well.

0:30:06 > 0:30:07The bouquet garni as well.

0:30:08 > 0:30:11Now, I know another thing you're passionate about is

0:30:11 > 0:30:14- the Roux Scholarship. I'm going to be working with you next year.- Yes.

0:30:14 > 0:30:17Your uncle phoned me and said would I like to be on it

0:30:17 > 0:30:21and it was literally everything in the diary just cancelled.

0:30:21 > 0:30:23For chefs' terms it really is the top of the list.

0:30:23 > 0:30:26It was the competition to win when you were a young aspiring cook.

0:30:26 > 0:30:27The Roux Scholarship.

0:30:27 > 0:30:31- The Roux Scholarship has been going on now for 25 years.- Yeah.

0:30:31 > 0:30:33It's very dear to our hearts.

0:30:33 > 0:30:36As a family we've always insisted on,

0:30:36 > 0:30:40or tried to help youngsters achieve their goals.

0:30:40 > 0:30:44And part of that, obviously, is the Roux Scholarship where we help

0:30:44 > 0:30:47them to work in Michelin-starred restaurants or achieve their goals.

0:30:47 > 0:30:50You need it as well because your restaurant empire is growing

0:30:50 > 0:30:52- and growing and growing. - It is growing slightly.

0:30:52 > 0:30:54The family doesn't stop, do they?

0:30:54 > 0:30:57My father's opening restaurants all over the place

0:30:57 > 0:31:00and I'm actually opening a new restaurant in January/February

0:31:00 > 0:31:02called Roux on Parliament Square, which is very exciting.

0:31:02 > 0:31:06- Right opposite Big Ben. - If you weren't busy enough! Right...

0:31:06 > 0:31:10- So here we've got... If we jump back here, sorry.- There you go.

0:31:10 > 0:31:13We have, you've got the pilaf rice on,

0:31:13 > 0:31:18a classic pilaf rice with the chopped onions sweated down and the...

0:31:18 > 0:31:20- The stock going in. - The stock going in the rice.

0:31:20 > 0:31:23This is the liquor from what we've got there.

0:31:23 > 0:31:27Here we've got the end product which I've drained, removed the vegetables.

0:31:27 > 0:31:30And as you can see, it's really, really soft and very,

0:31:30 > 0:31:32very tender, and the cooking liquor.

0:31:32 > 0:31:35The cooking liquor we put into a hot pan,

0:31:35 > 0:31:40and I'll put that up full blast to reduce down.

0:31:40 > 0:31:44We put into that the button onions and the button mushrooms.

0:31:44 > 0:31:45They'll cook in no time.

0:31:45 > 0:31:48Talking of masterclasses that we've got on here,

0:31:48 > 0:31:50MasterChef: The Professionals.

0:31:50 > 0:31:53- You're coming to the end of it. - Finals week, yes.

0:31:53 > 0:31:54How's it going?

0:31:54 > 0:31:58It's been exciting, it's been tough for the contestants,

0:31:58 > 0:32:00very, very tough.

0:32:00 > 0:32:03But that's what it's all about.

0:32:03 > 0:32:06It is the professionals and it should be tough.

0:32:06 > 0:32:09You're building up, the challenges are getting tougher and tougher.

0:32:09 > 0:32:13Yes. I've got them cooking at Stamford Bridge for a bunch of celebrities.

0:32:13 > 0:32:15We know what celebrities are like.

0:32:15 > 0:32:19They're pretty pernickety and difficult at the best of times.

0:32:19 > 0:32:24- Look at Jo over there!- Oh, you're so right.- Jo wants a burger!

0:32:24 > 0:32:26Their idea of fancy food!

0:32:26 > 0:32:29That's tough for them.

0:32:29 > 0:32:34Then I've got them cooking pastries for my uncle as well, so it's tough.

0:32:34 > 0:32:38And the crowning, the grand finale, is when they're cooking for

0:32:38 > 0:32:4230 Michelin-starred chefs and Michelin inspectors.

0:32:42 > 0:32:46- That's going to be the tough one. - That is very, very tough.

0:32:46 > 0:32:49And will we see them...? You're doing MasterChef Live, aren't you

0:32:49 > 0:32:51if people want to venture out and see you.

0:32:51 > 0:32:53Are you cooking live at these events?

0:32:53 > 0:32:56I will be cooking live and we've also got, erm...

0:32:57 > 0:33:01..something called the Invention Test where we give people a basket

0:33:01 > 0:33:06of mystery ingredients and get them to cook for us and for Monica, my sous-chef.

0:33:06 > 0:33:08- You know Monica, she's quite fearsome.- She's pretty tough.

0:33:08 > 0:33:12- She's tough. She is tough.- Right, what have we got in there then?

0:33:12 > 0:33:13Just remind everybody.

0:33:13 > 0:33:16So, we've got the button onions and the button mushrooms here

0:33:16 > 0:33:20cooking down with some double cream and a stock that's reduced.

0:33:20 > 0:33:24Here we have, what's called in French, a liaison, which is egg yolk

0:33:24 > 0:33:26and creme fraiche.

0:33:26 > 0:33:29- I put creme fraiche in to give a little bit of acidity.- Right.

0:33:29 > 0:33:31The egg yolk is there to thicken the sauce.

0:33:32 > 0:33:35Classically, you could use flour in this sauce

0:33:35 > 0:33:38but I shy away from the flour-based sauce and use the egg to thicken.

0:33:38 > 0:33:41If I bring that over here...

0:33:42 > 0:33:44- There you go.- That's lovely.

0:33:44 > 0:33:46The idea is, don't boil it at this stage.

0:33:46 > 0:33:49Once you've got the egg yolk in, do not boil.

0:33:49 > 0:33:51So you've just taken the veal now.

0:33:51 > 0:33:55Veal back in there just to warm up again. It's still very warm.

0:33:55 > 0:33:58And then the egg yolk goes in there with the cream.

0:33:58 > 0:34:01That should thicken up like a custard.

0:34:01 > 0:34:04- Over the 40-odd years of Le Gavroche...- Where's my spoon gone?

0:34:04 > 0:34:07..have people's tastes changed even at that level?

0:34:07 > 0:34:11At the Michelin star level. Have things got simpler?

0:34:11 > 0:34:14I think it may have got simpler, maybe lighter

0:34:14 > 0:34:16but the best seller at Le Gavroche at the moment

0:34:16 > 0:34:18is still the cheese souffle which is cooked on double cream.

0:34:18 > 0:34:23- And it's been on for how many years? - 42 years.

0:34:23 > 0:34:25So, you know, that is...

0:34:25 > 0:34:28It is the beauty of Le Gavroche because we have modern dishes

0:34:28 > 0:34:32and we have classic dishes like the souffle.

0:34:32 > 0:34:35- Right, this is the nice pilaf. - Pilaf rice.

0:34:35 > 0:34:40This particular dish, blanquette de veau, I think works well because

0:34:40 > 0:34:44it's a creamy sauce, and creamy sauces need starch like rice

0:34:44 > 0:34:48or boiled potato, or even pasta will work well.

0:34:48 > 0:34:51What I love about these dishes is the simplicity of it.

0:34:51 > 0:34:53You can go to a cafe and have this type of stuff.

0:34:53 > 0:34:57It's dead simple but I used to cook this for President Mitterrand.

0:34:57 > 0:35:00It was one of his favourite dishes when I was working at the Elysee Palace.

0:35:00 > 0:35:02That was doing your National Service?

0:35:02 > 0:35:06That was doing my National Service. Yes, I am French and English. I've dual nationality.

0:35:07 > 0:35:12- A lot of people just put parsley in there, but just as it is?- No, no.

0:35:12 > 0:35:15As it is. It doesn't need embellishment.

0:35:15 > 0:35:17It doesn't need make-up.

0:35:17 > 0:35:20This is a beautiful dish that tastes great, and it's simple.

0:35:20 > 0:35:26Ideally you would have it in a big bowl and dunk bread in there as well.

0:35:26 > 0:35:29- Remind us what that is again. - There we go.

0:35:29 > 0:35:34- Blanquette de veau with pilaf. There we go.- Blanquette de veau.

0:35:38 > 0:35:43It smells absolutely delicious. Over here, have a seat.

0:35:43 > 0:35:46- There you go.- Jo is pulling a face.- Come on, Jo.

0:35:46 > 0:35:48- I'm not pulling a face.- You'll like this one. It's well done.

0:35:48 > 0:35:52- I've never had veal before. - Haven't you?- No.

0:35:52 > 0:35:55- Just think of it as a baby cow. - All right, then.

0:35:56 > 0:35:59- I'll do my best.- It's the cut of meat for this, isn't it, really?

0:35:59 > 0:36:02- Yes. It's full of flavour. - What do you reckon?

0:36:02 > 0:36:06- It's really good. Really underrated, veal.- Like an old shoe.

0:36:08 > 0:36:12- An old shoe!- It's lovely.

0:36:17 > 0:36:20Maybe Jo Brand would prefer a little bit of bacon instead.

0:36:20 > 0:36:23So here's Lorraine Pascale with some inspirational ideas.

0:36:44 > 0:36:46When I come to Paris

0:36:46 > 0:36:50and I think of French bread I immediately think baguettes.

0:36:50 > 0:36:53But of course there are so many other wonderful French breads

0:36:53 > 0:36:55and luckily a boulangerie on every corner.

0:37:04 > 0:37:08Wow. All of these beautiful breads.

0:37:08 > 0:37:09You've got baguettes here,

0:37:09 > 0:37:14little ones there, this beautiful seeded plait, there is a big round loaf.

0:37:14 > 0:37:17There is a traditional one from Lyon called a pain courant.

0:37:17 > 0:37:22There's bread with nuts and raisins, bread with olives,

0:37:22 > 0:37:27pain viennois there, which is a milk bread, and the fougasse.

0:37:27 > 0:37:31And I love the rye bread, the croissant,

0:37:31 > 0:37:36and I think I'm going to have the fougasse.

0:37:36 > 0:37:37Beautiful. Really delicious.

0:37:52 > 0:37:53The fougasse

0:37:53 > 0:37:56is a traditional rustic French loaf,

0:37:56 > 0:37:59and I'm going to make mine with chorizo and thyme.

0:38:03 > 0:38:05500g of strong white bread flour.

0:38:08 > 0:38:12One packet of yeast. Fast action dried as usual.

0:38:12 > 0:38:15Two teaspoons of salt. Essential for the flavour.

0:38:17 > 0:38:19And then 300mls of water.

0:38:22 > 0:38:25Give it a really good stir.

0:38:25 > 0:38:28We want to make sure that all the water and flour is combined.

0:38:31 > 0:38:35Put your hand in, really get all those dry bits from underneath.

0:38:37 > 0:38:41So that's on to the mixer for five minutes.

0:38:41 > 0:38:45If you want to do it by hand it will probably take about ten minutes.

0:38:56 > 0:39:03To see that it's kneaded properly just fold it back on itself.

0:39:03 > 0:39:05Take a floured finger and prod it

0:39:05 > 0:39:08and it will go back pretty much all the way.

0:39:08 > 0:39:09So that's ready.

0:39:10 > 0:39:12We need lots of flour down.

0:39:14 > 0:39:18And, as I said, I'm going to put lovely thyme in this.

0:39:18 > 0:39:21You can use some chopped rosemary.

0:39:21 > 0:39:22So you get it all incorporated,

0:39:22 > 0:39:26do that a few times. Then we've got this chorizo.

0:39:26 > 0:39:30It's a Spanish sausage, and this is cured so it's quite firm.

0:39:30 > 0:39:34It's got that amazing smell of paprika and garlic.

0:39:34 > 0:39:39I'll put 25g of the chorizo inside the dough, and then I'll

0:39:39 > 0:39:43leave the other 25 to sprinkle over the top before it goes in the oven.

0:39:43 > 0:39:49Fold it over again on itself so it's all incorporated. Turn it over.

0:39:49 > 0:39:51Shape it into a ball.

0:39:51 > 0:39:55Fougasse is a fern-shaped bread,

0:39:55 > 0:40:00so I'm going to get it into that shape. I like to use a rolling pin.

0:40:00 > 0:40:01It makes things a bit easier.

0:40:01 > 0:40:06And if it's getting really, really stretchy, just keep going.

0:40:06 > 0:40:07Just be firm with it.

0:40:07 > 0:40:11Just think of those big leaves, those big tropical leaves

0:40:11 > 0:40:14that look like that. Cut it down the centre.

0:40:15 > 0:40:19And then three slashes on each side.

0:40:21 > 0:40:24So, really stretch out the slits.

0:40:24 > 0:40:27Because when you leave it to rise, it will double in size

0:40:27 > 0:40:32and the slits might close up a bit and you may lose that lovely shape.

0:40:36 > 0:40:38So, onto the baking tray.

0:40:38 > 0:40:40Just slide it straight on.

0:40:42 > 0:40:45I was prefer to use clingfilm to cover my bread

0:40:45 > 0:40:47when I leave it to rise.

0:40:47 > 0:40:50And loads of oil on it so the cling doesn't stick.

0:40:50 > 0:40:53Perfect. Over the top.

0:40:55 > 0:40:59OK, that's it. I'm going to leave it to rise.

0:41:04 > 0:41:05Oh, cool.

0:41:07 > 0:41:09Wow, look at that!

0:41:09 > 0:41:12I left it for 30 minutes and it's practically doubled in size.

0:41:12 > 0:41:14That's exactly what you want.

0:41:14 > 0:41:17I always leave mine to rise by a warmed oven.

0:41:17 > 0:41:20So, I need to brush this with milk.

0:41:20 > 0:41:24This will give it a lovely soft crust when it comes out of the oven.

0:41:26 > 0:41:29And then the extra chorizo.

0:41:29 > 0:41:32I love doing this because you get those extra crunchy bits

0:41:32 > 0:41:33when it comes out of the oven.

0:41:35 > 0:41:40OK. Right, ice cubes. I always put ice cubes in...

0:41:42 > 0:41:46..the bottom of the oven. It will create a lovely steamy environment.

0:41:46 > 0:41:49This will make sure that the bread rises before the crust sets,

0:41:49 > 0:41:51so you get a lovely big puffy rise.

0:41:51 > 0:41:56And I'm going to bake it for about 30 to 35 minutes at 200 degrees.

0:42:07 > 0:42:12So, once it's baked, I hang it up to cool. Just like they do in France.

0:42:13 > 0:42:15I love that.

0:42:24 > 0:42:26Mmm!

0:42:31 > 0:42:35So, my friend has requested my honeycomb recipe.

0:42:35 > 0:42:38I'm just going to send it to her now.

0:42:38 > 0:42:42I know that honeycomb isn't strictly baking,

0:42:42 > 0:42:46but it does add a lot of oomph to lots of baked goods.

0:42:47 > 0:42:50Anyway, more of that in a minute. Let me show you how I make it.

0:42:50 > 0:42:53Honeycomb is really easy.

0:42:53 > 0:42:56Just put 80g of butter in a pan.

0:42:58 > 0:43:02Throw in 160g of caster sugar with 80g of golden syrup

0:43:02 > 0:43:04and then heat it gently.

0:43:04 > 0:43:10Once the sugar has nicely dissolved, turn up the heat and boil it rapidly.

0:43:10 > 0:43:13But don't stir it or it will go into clumps.

0:43:13 > 0:43:16And keep it boiling for a good five minutes

0:43:16 > 0:43:20until the mixture goes wonderful, golden honeycomb colour.

0:43:20 > 0:43:22Now the exciting bit.

0:43:22 > 0:43:25Add two teaspoons of bicarb of soda.

0:43:25 > 0:43:26And before your very eyes,

0:43:26 > 0:43:31it will just foam up into this wonderful spongy honeycomb.

0:43:31 > 0:43:34And then pour it out of the pan. And it will set.

0:43:37 > 0:43:41Once it's cooled, just break it up into shards. And that's it.

0:43:44 > 0:43:48So how does honeycomb play its part in baking?

0:43:48 > 0:43:51Well, I use it in so many recipes to ramp them up.

0:43:51 > 0:43:54I scatter it over brownies before they go into the oven

0:43:54 > 0:43:58and it kind of melts into these golden pools on top.

0:43:58 > 0:44:02Or I put shards of it into softly whipped cream or mascarpone,

0:44:02 > 0:44:06before piling it into a tart case and topping it with fruit.

0:44:06 > 0:44:10And it is totally delicious blitzed to a dust and then sprinkled

0:44:10 > 0:44:14over the buttercream in a cake, in the middle and of course on top.

0:44:14 > 0:44:19And that's honeycomb. Very versatile and very tasty.

0:44:22 > 0:44:25So, when people find out that I'm a baker,

0:44:25 > 0:44:28they often want to discuss their cake issues with me.

0:44:28 > 0:44:32My cake is too dry, my cake won't rise, my cake sinks in the middle.

0:44:32 > 0:44:37So, baking cakes can go wrong. But it's quite easy to get it right.

0:44:37 > 0:44:39So these are my baking rules.

0:44:41 > 0:44:43This is chefy, but I can't advise enough

0:44:43 > 0:44:45that it's best that you get

0:44:45 > 0:44:48everything ready before you start to cook.

0:44:48 > 0:44:50Weigh and measure everything accurately.

0:44:50 > 0:44:53Small mistakes can make a huge difference.

0:44:53 > 0:44:58And don't under- or over-mix. The recipe should guide you.

0:44:58 > 0:45:00It's vital to use the correct size tin,

0:45:00 > 0:45:04and fill the cake pan no more than half full to allow it to rise.

0:45:04 > 0:45:06And don't forget to preheat the oven,

0:45:06 > 0:45:10because when your batter is made, it needs to go into the oven pronto.

0:45:10 > 0:45:12And bake it in the middle of the oven,

0:45:12 > 0:45:14because the top's too hot and the bottom's too cold.

0:45:14 > 0:45:17Then resist, if you can, opening the oven

0:45:17 > 0:45:20during the first two-thirds of the cooking process.

0:45:20 > 0:45:23Check it's done by inserting a skewer.

0:45:23 > 0:45:26If it comes out clean, it's cooked.

0:45:26 > 0:45:29So, those are my cake rules.

0:45:35 > 0:45:38Now for the big one. A celebration cake.

0:45:38 > 0:45:41A chef friend of mine jokes that the three scariest words

0:45:41 > 0:45:44in the baking dictionary are "three-tiered cake".

0:45:44 > 0:45:49But I've made cakes for weddings, christenings, birthdays,

0:45:49 > 0:45:51and really it's not that difficult.

0:45:51 > 0:45:56Soon I'll be revealing all by baking a beautiful red velvet cake.

0:45:56 > 0:45:58But first, a quick shopping trip.

0:45:58 > 0:46:01Right, I just need a few things.

0:46:01 > 0:46:05For an incredible short cut to totally professional results,

0:46:05 > 0:46:07ready-made icing in white and red.

0:46:07 > 0:46:09Sturdy boards to build the towering cake on.

0:46:09 > 0:46:12And dowelling rods for a bit of culinary DIY.

0:46:14 > 0:46:17Right, must dash. I've got cakes to bake.

0:46:26 > 0:46:29I've done the six-inch and I've done the 12-inch.

0:46:29 > 0:46:31And I'm going to start on the nine-inch.

0:46:31 > 0:46:34And let me show you how easy it is.

0:46:35 > 0:46:38One of the first questions I always ask myself

0:46:38 > 0:46:42when making a celebration cake is what to put inside.

0:46:42 > 0:46:45You know, I always use vanilla or chocolate.

0:46:45 > 0:46:49But this time I fancy doing something a bit different.

0:46:49 > 0:46:51So I'm making a red velvet cake.

0:46:51 > 0:46:53And it's shockingly red.

0:46:53 > 0:46:57I'm going to start off with 350g of butter and sugar.

0:47:01 > 0:47:03And I'll give that a nice beat.

0:47:06 > 0:47:09So, now I need three eggs.

0:47:11 > 0:47:13And I'll give that a beat.

0:47:17 > 0:47:19And half the flour.

0:47:19 > 0:47:21People are so afraid of making cakes.

0:47:21 > 0:47:23They're worried that the cake won't rise

0:47:23 > 0:47:25or it will collapse in the middle.

0:47:25 > 0:47:30But if you use my method of adding the eggs and flour in two lots,

0:47:30 > 0:47:33you'll get a foolproof cake every time.

0:47:33 > 0:47:37That's half a teaspoon of vanilla extract.

0:47:37 > 0:47:38A nice pinch of salt.

0:47:40 > 0:47:41And the rest of the flour.

0:47:44 > 0:47:4815g of baking powder. I'm going to need 50g of cocoa powder.

0:47:50 > 0:47:52And then give it a good mix.

0:47:53 > 0:47:56OK. I'm happy with that.

0:47:56 > 0:47:59So, now to make it red.

0:47:59 > 0:48:03I need 50ml of this red food colouring.

0:48:08 > 0:48:12And then on goes the mixer again. Give it another good mix.

0:48:14 > 0:48:16Look at that, it's such a beautiful colour.

0:48:16 > 0:48:19Gorgeous, rich red.

0:48:19 > 0:48:21OK, I'm happy with that.

0:48:23 > 0:48:28Right, into the tin, I've lined a tin here with baking parchment.

0:48:31 > 0:48:33Look at that colour!

0:48:33 > 0:48:35And it's quite a liquid mixture,

0:48:35 > 0:48:37so don't worry about levelling it too much.

0:48:37 > 0:48:40Just make sure you get all of it in the bowl.

0:48:42 > 0:48:44And this needs to go into the oven

0:48:44 > 0:48:47for an hour and 15 minutes at 180 degrees.

0:48:50 > 0:48:54I've made a whole lot of buttercream for all three cakes

0:48:54 > 0:48:56and this is what's left for the middle cake.

0:48:56 > 0:48:58Now, let me tell you how I made it.

0:48:58 > 0:49:01Put 700g of softened butter

0:49:01 > 0:49:05and 1.8 kilos of icing sugar into the mixer.

0:49:05 > 0:49:08And cream them together until they are light and fluffy.

0:49:08 > 0:49:11Then add 200g of cream cheese,

0:49:11 > 0:49:15a few drops of vanilla extract, and that's it.

0:49:21 > 0:49:25Once the cake is ready, leave it to cool for five minutes in the tin.

0:49:34 > 0:49:39If you see, the bottom is much flatter than the top,

0:49:39 > 0:49:42so I'm going to use the bottom as the top.

0:49:42 > 0:49:44A big dollop of buttercream...

0:49:44 > 0:49:46to stick it down.

0:49:48 > 0:49:52There we are. And first, I need to cut the cake in half.

0:49:53 > 0:49:55So I take a serrated knife.

0:49:56 > 0:50:00Keep moving the cake around. Like that.

0:50:00 > 0:50:03It doesn't have to be absolutely perfect.

0:50:04 > 0:50:06Take off that layer.

0:50:06 > 0:50:09Look at that gorgeous colour. Love it!

0:50:11 > 0:50:14And now a big blob of buttercream again in the middle.

0:50:15 > 0:50:18Make sure the buttercream is lovely and soft.

0:50:18 > 0:50:20Don't keep it in the fridge,

0:50:20 > 0:50:23take it out maybe half an hour or so before you use it.

0:50:25 > 0:50:27I'll put the top layer on.

0:50:27 > 0:50:30There. Lovely.

0:50:33 > 0:50:36And then I like to put a big dollop on top.

0:50:36 > 0:50:39And then just smooth it around.

0:50:39 > 0:50:42OK, and another dollop for the sides.

0:50:42 > 0:50:46Just hold the palette knife vertical.

0:50:50 > 0:50:52I do find this bizarrely relaxing.

0:51:01 > 0:51:05OK, so this is going to go into the fridge to get nice and hard.

0:51:05 > 0:51:07And then I'll do that one more time

0:51:07 > 0:51:09and it will be ready for the sugar paste.

0:51:34 > 0:51:35So I've got this sugar paste.

0:51:35 > 0:51:38Sugar paste is a kind of covering for cakes.

0:51:38 > 0:51:41You can get it in all the supermarkets.

0:51:41 > 0:51:44And I'm going to knead it for a bit, soften it up.

0:51:48 > 0:51:49And then roll it out.

0:51:50 > 0:51:54Just keep going, try and make it as circular as possible.

0:51:54 > 0:51:56Make it easier.

0:51:57 > 0:51:59There. That's what I want.

0:52:07 > 0:52:09So, this has had two layers of buttercream.

0:52:09 > 0:52:13And it's given it a nice structure to put the sugar paste on top.

0:52:16 > 0:52:21Fold it over and then just lay the sugar paste over the top...

0:52:23 > 0:52:24..of the cake.

0:52:25 > 0:52:28And then just use your hands to get it in.

0:52:31 > 0:52:35I always use the top of my hand, like a tool almost,

0:52:35 > 0:52:37to just go around the top

0:52:37 > 0:52:40and give a lovely smooth finish.

0:52:41 > 0:52:43I'll just push it in there.

0:52:43 > 0:52:47Got to get it really fitted to the sides of the cake.

0:52:49 > 0:52:50And then my palette knife.

0:52:52 > 0:52:55Cut all the way around, just cut the excess off.

0:52:56 > 0:52:58All the way round, like that.

0:53:00 > 0:53:01Get rid of that bit.

0:53:03 > 0:53:07And then, these little cake smoothers.

0:53:07 > 0:53:09Just rub them in icing sugar.

0:53:10 > 0:53:15And then all the way around again to give a really professional finish.

0:53:15 > 0:53:17There.

0:53:17 > 0:53:20Totally transformed the cake.

0:53:20 > 0:53:21So, more sugar paste.

0:53:21 > 0:53:24You can get it in different colours.

0:53:25 > 0:53:28I'm rolling it out a little bit thinner than last time.

0:53:31 > 0:53:34People spend hours and hours making these sugar flowers,

0:53:34 > 0:53:36but you don't have to do that.

0:53:36 > 0:53:38You can use cutters.

0:53:38 > 0:53:40You get them in different shapes -

0:53:40 > 0:53:44dolls, teddy bears and all sorts.

0:53:46 > 0:53:48And then stick them on. I use edible glue.

0:53:50 > 0:53:54You know, these simple dots just totally transform the cake.

0:53:54 > 0:53:57And when you're using sugar paste,

0:53:57 > 0:53:59it does take a couple of goes to get it right.

0:53:59 > 0:54:03But if you do make mistakes, you can cover them up with the dots.

0:54:06 > 0:54:09OK. I am very happy with that.

0:54:18 > 0:54:21Right, so I've got all the cakes in the back.

0:54:21 > 0:54:25I'm off to my friend Myles's house and he's a brilliant photographer.

0:54:25 > 0:54:27I'm going to put it together there

0:54:27 > 0:54:29and he's going to take a picture of the cake.

0:54:29 > 0:54:31Now, I know it sounds really obvious,

0:54:31 > 0:54:35but when you are making three-tiered cakes,

0:54:35 > 0:54:39it's really important to assemble the cake in situ.

0:54:39 > 0:54:42I can't tell you how many stories I've heard of people

0:54:42 > 0:54:45trying to transport these three-tiered cakes around

0:54:45 > 0:54:48and then ending up with a mass of crumbs and icing.

0:54:54 > 0:54:59- Hello.- Good morning, how are you? - Good. How are you doing?- Good.

0:55:06 > 0:55:09OK. Now, I'm going to pile two more cakes on top

0:55:09 > 0:55:11and to stop them from sinking...

0:55:13 > 0:55:15..I'm going to need these. They're dowelling rods.

0:55:15 > 0:55:20So, just find the centre and then push it all the way down.

0:55:20 > 0:55:24You see, it just stands proud by about two millimetres.

0:55:25 > 0:55:27So I'll just put one here.

0:55:29 > 0:55:31And just pop them in like that.

0:55:33 > 0:55:35And now I'll get the next layer.

0:55:37 > 0:55:38I'm going to pop this on top.

0:55:44 > 0:55:46Lovely.

0:55:49 > 0:55:50Here's the baby one.

0:55:57 > 0:55:59And then on with the ribbon.

0:56:02 > 0:56:07I like to fold it over so it's nice and pretty and even at the back.

0:56:09 > 0:56:12Now, it's ready for its close-up.

0:56:18 > 0:56:19Just come up a little bit.

0:56:21 > 0:56:23That's looking really good.

0:56:23 > 0:56:26It's standing up really nicely, we're getting the edges of the cake,

0:56:26 > 0:56:27the contrast is nice.

0:56:28 > 0:56:31Nice. Are you happy?

0:56:31 > 0:56:33- Very.- Done deal.

0:56:38 > 0:56:39We're not cooking live in the studio today -

0:56:39 > 0:56:41instead, we're showing you some highlights

0:56:41 > 0:56:43from the Saturday Kitchen recipe archives.

0:56:43 > 0:56:46Still to come on today's Best Bites...

0:56:46 > 0:56:48Silvena Rowe is one tough cookie,

0:56:48 > 0:56:50but how does she cope under pressure of the Omelette Challenge?

0:56:50 > 0:56:52Find out later.

0:56:52 > 0:56:55Daniel Galmiche's food is just perfect for the weekend -

0:56:55 > 0:56:57this fillet of lamb with brick-leaf pastry,

0:56:57 > 0:56:59with fresh artichokes and tomato confit,

0:56:59 > 0:57:01is as delicious as it sounds.

0:57:01 > 0:57:05Actor Robert Webb faces his food heaven or food hell -

0:57:05 > 0:57:07will he get the fat T-bone steak

0:57:07 > 0:57:09with roast tomato, butter and chips he desperately wanted,

0:57:09 > 0:57:11or his dreaded food hell,

0:57:11 > 0:57:13rice pudding with clotted cream and raspberry jam?

0:57:13 > 0:57:16You can find out at the end of today's show.

0:57:16 > 0:57:19If you're wondering why I've been layering up my pancakes with greaseproof paper,

0:57:19 > 0:57:22not only will it keep the pancakes nice and grease-free,

0:57:22 > 0:57:24but also, you can make these in advance

0:57:24 > 0:57:26and freeze them in a pile like this, and when you want them,

0:57:26 > 0:57:29you can just take a palette knife, pop it underneath,

0:57:29 > 0:57:32pop them like that and then defrost them and use them when you want.

0:57:32 > 0:57:34Now, here's Anthony Demetre

0:57:34 > 0:57:36with one of my favourite ingredients - cod cheeks.

0:57:36 > 0:57:37Take a look.

0:57:37 > 0:57:40- Great to have you again on the show. - Great to be here, James.

0:57:40 > 0:57:43- Cooking - simple food. - Very simple.

0:57:43 > 0:57:46All...Relatively easy, a lot of it's done in one pan.

0:57:46 > 0:57:48And all done in real time. What's the name of the dish?

0:57:48 > 0:57:52Well, we've got cod cheeks with mussels, chickpeas and chorizo.

0:57:52 > 0:57:54First thing you want me to do

0:57:54 > 0:57:57- is peel and chop the old leeks... - Yes, please, James.

0:57:57 > 0:57:59I will get on with these...

0:57:59 > 0:58:01- First thing I want to do is get these mussels on.- Yeah.

0:58:01 > 0:58:04Now, these have been picked, these mussels,

0:58:04 > 0:58:06so they've had the little beard removed.

0:58:06 > 0:58:09Yeah, really hot pan, if you can, splash of white wine in there.

0:58:12 > 0:58:13Generally, you go to the supermarket now,

0:58:13 > 0:58:15they're already prepared anyway,

0:58:15 > 0:58:18so you don't need to take the beard off yourself, so...

0:58:18 > 0:58:20- Right, next. - Cod cheeks are just fabulous.

0:58:20 > 0:58:24Talk about the cod cheeks, cos they are massively accessible in Europe,

0:58:24 > 0:58:26but in the UK, not really much so.

0:58:26 > 0:58:28They're getting there.

0:58:28 > 0:58:31I mean, you find them in, uh, fish soups and fish casseroles,

0:58:31 > 0:58:34and stews and things like that, but you rarely find them...

0:58:34 > 0:58:37I mean, the fishmonger will get them now, but...

0:58:37 > 0:58:40You know, cod and monkfish is rarely sold with the head on,

0:58:40 > 0:58:44so the cheeks just go into convenience food.

0:58:44 > 0:58:45But the cheeks are becoming fashionable.

0:58:45 > 0:58:48They've got a little membrane on it that you need to take out.

0:58:48 > 0:58:50Which I'm removing right how.

0:58:50 > 0:58:52But they're absolutely delicious.

0:58:52 > 0:58:54So they're going...

0:58:54 > 0:58:56In we go with the carrots.

0:58:56 > 0:58:59They're going straight into our pan, and the leeks...

0:58:59 > 0:59:00You're going to cut those,

0:59:00 > 0:59:02but they're quite a decent sort of size meat, aren't they,

0:59:02 > 0:59:04these pieces of cod cheeks,

0:59:04 > 0:59:06there's a decent amount of flesh on them.

0:59:06 > 0:59:08Absolutely, and really succulent.

0:59:08 > 0:59:12Really succulent, and it's a shame they're not used more.

0:59:12 > 0:59:15OK, I want to get the sauce on, and the beauty about this dish,

0:59:15 > 0:59:19James, is it doesn't need any stocks.

0:59:19 > 0:59:23- There's not much mucky preparation. - Yeah.- And it's really, really quick.

0:59:23 > 0:59:26- As you say, we're doing this in real time, so it's fabulous.- Right.

0:59:26 > 0:59:30So we've got a pan on there with our leeks and our carrots

0:59:30 > 0:59:32and then you're going to fry off this...

0:59:32 > 0:59:35- This is cooking chorizo in here. - Yeah.

0:59:35 > 0:59:37- There are two types of chorizo. - Yeah.

0:59:37 > 0:59:41There's the cooking one and there's the one that's been cured longer,

0:59:41 > 0:59:44which you use in charcuterie and things like that.

0:59:44 > 0:59:48- OK.- OK, so the next stage, these mussels...

0:59:48 > 0:59:50As you can see, they're ready.

0:59:50 > 0:59:54That's taken...literally a couple of minutes.

0:59:54 > 0:59:56Now, tell us about your restaurants, then,

0:59:56 > 1:00:00because last time you were on, you'd just opened another one,

1:00:00 > 1:00:03and then you were about to look for another one, your third one.

1:00:03 > 1:00:06We are, we're opening one in Covent Garden.

1:00:06 > 1:00:10- That's going to be opening in...September time.- Yeah.

1:00:10 > 1:00:13James, I want to give you those, you can burn your hands on those.

1:00:13 > 1:00:15It's much bigger scale, isn't it?

1:00:15 > 1:00:17Yeah, it's a bigger scale, it's...

1:00:17 > 1:00:20I've always been interested by volume restaurants

1:00:20 > 1:00:23and all-day dining, as well.

1:00:23 > 1:00:24A splash of wine in there.

1:00:25 > 1:00:28- A bit like you, Lawrence. - All day.- Big numbers.

1:00:28 > 1:00:31- Yeah, breakfast, lunch...- How many have you done today for breakfast?

1:00:31 > 1:00:34We do about 300 on a Saturday in Borough Market, before 12.

1:00:34 > 1:00:37- Chickpeas go on now.- 300 breakfasts.

1:00:37 > 1:00:40Right, so, what I'm going to do is take a few of these mussels

1:00:40 > 1:00:42for your garnish

1:00:42 > 1:00:44and then take the meat out of some of these.

1:00:46 > 1:00:49And the chorizo, all we're doing there...

1:00:49 > 1:00:51What have you got in there? You've fried off that chorizo.

1:00:51 > 1:00:53Yeah, fried the chorizo off.

1:00:53 > 1:00:55We've got a bit of white wine in there.

1:00:55 > 1:00:58The mussel juice is going to go in there, OK?

1:00:58 > 1:01:00Reduce that right down.

1:01:03 > 1:01:04- OK.- All right.

1:01:04 > 1:01:07And some of those mussels will go in there.

1:01:08 > 1:01:11As well as doing the restaurant and everything else -

1:01:11 > 1:01:12it's not as if you're busy enough -

1:01:12 > 1:01:14you're doing the new series of the Great British Menu.

1:01:14 > 1:01:18Don't tell us how you did. Is that coming out shortly?

1:01:18 > 1:01:22- I think it's out next week, James. - Is it?- Yeah. That was fantastic.

1:01:22 > 1:01:25A lot of pressure, doing a show like that.

1:01:25 > 1:01:26Yeah, a lot of pressure.

1:01:27 > 1:01:29Right, mussel juice, where's that mussel juice?

1:01:29 > 1:01:32- CLARE BALDING:- He's thrown it away. - No, I haven't!

1:01:32 > 1:01:35That's what I do, mess it up completely - no, it's gone.

1:01:35 > 1:01:37"So sorry, I chucked it out."

1:01:37 > 1:01:39We'll get all that.

1:01:39 > 1:01:42- Splash of water in there. - We did rehearse!

1:01:42 > 1:01:44Very nice dish, very tasty.

1:01:44 > 1:01:47We're going to put the cod cheeks in here, now.

1:01:50 > 1:01:51OK, they've gone in.

1:01:51 > 1:01:53Literally, they want - what, two or three minutes?

1:01:53 > 1:01:56I think three minutes, James, about three minutes.

1:01:56 > 1:01:59You want to keep them succulent, you don't want to dry them out.

1:01:59 > 1:02:01Yeah. Right, there's the mussel, mate.

1:02:01 > 1:02:03- OK, mussels in.- There you go.

1:02:06 > 1:02:07That's such an unusual technique, though,

1:02:07 > 1:02:09liquidising the mussels like that.

1:02:09 > 1:02:11Right, I can't find the lid, so here we go...

1:02:11 > 1:02:13No, I'll get the lid.

1:02:13 > 1:02:15- Oh, my word!- Whoa!

1:02:15 > 1:02:19LAUGHTER

1:02:20 > 1:02:21Use a lid at home!

1:02:23 > 1:02:25It's not on service, is it?

1:02:27 > 1:02:30- Brilliant technique. - Right. That's...

1:02:30 > 1:02:33- Good job you brought another shirt with you!- There you go.

1:02:33 > 1:02:35BLENDER WHIRRS

1:02:35 > 1:02:38- It's got a mind of its own, that thing.- Right.

1:02:38 > 1:02:40- Right, we're going to pass that off. - Right.

1:02:40 > 1:02:43- You want me to do the chorizo next? - Yes, please, James.

1:02:43 > 1:02:47Just slice that, we'll get that into that hot pan, there.

1:02:47 > 1:02:48OK, put that on there.

1:02:52 > 1:02:56- OK.- There you go. So, you want some nice, thin slices.

1:02:56 > 1:02:58This is the picante sort of one, isn't it? The spicy...

1:02:58 > 1:03:04Yeah, there are two types, and this is the cooking one.

1:03:04 > 1:03:05A splash of water in there.

1:03:09 > 1:03:12Just going to fry that off. Put in some oil.

1:03:12 > 1:03:14But you want the juice out of this chorizo as well, don't you?

1:03:14 > 1:03:16- Absolutely, yeah.- OK.

1:03:16 > 1:03:19As you can see, that's not far away, now, that's almost cooked.

1:03:23 > 1:03:25OK, you've got a little bit of lemon there

1:03:25 > 1:03:26and you want to chop some herbs.

1:03:26 > 1:03:28What herbs are you using for this one?

1:03:28 > 1:03:32I'm using parsley and tarragon, and we don't want to be too precious about this,

1:03:32 > 1:03:36we can use the stalk as well, so...not too much.

1:03:37 > 1:03:39Anyone that hasn't been to your restaurant,

1:03:39 > 1:03:40what's the philosophy behind it?

1:03:40 > 1:03:44It's, like, this sort of food, bistro sort of cooking, innit?

1:03:44 > 1:03:48Yeah, I mean, it's just great food at great prices, very informal.

1:03:48 > 1:03:53We've done away with a lot of the formality and...

1:03:53 > 1:03:56I hate the word "dumbed down", but really simplified everything.

1:03:56 > 1:03:57- Right.- In with some lemon juice.

1:03:59 > 1:04:03You know, it's...not too dissimilar to what Lawrence is doing there.

1:04:03 > 1:04:05We offer a plat du jour.

1:04:05 > 1:04:07- Most of the wines are by the carafe. - Yeah? Fantastic.

1:04:07 > 1:04:11And it just makes the whole place so much more approachable.

1:04:11 > 1:04:14- There you go. We've got our... - Ready?

1:04:14 > 1:04:16So the chickpeas have gone in as well, we missed them.

1:04:16 > 1:04:19No, chickpeas have gone in. That's gone in with the veg.

1:04:19 > 1:04:23And obviously, all the juice from the mussels, the white wine...

1:04:24 > 1:04:27- And we're there.- That's been in for three minutes, so we're about there.

1:04:27 > 1:04:30Yeah, we are about there, actually. Yeah, beautiful.

1:04:30 > 1:04:33- Happy with that?- Yeah. - Take that chorizo off.

1:04:34 > 1:04:35Here we go.

1:04:37 > 1:04:41We've got some mussels reserved here, just to put on the top,

1:04:41 > 1:04:46but again, no stocks, no sauces, just very simple, with water...

1:04:46 > 1:04:47Just a mess.

1:04:47 > 1:04:50- LAUGHTER - All over my worktop.

1:04:50 > 1:04:51And your shirt.

1:04:54 > 1:04:55Right, that's about it.

1:04:55 > 1:04:58I mean, if you can get them, Lawrence, those cod cheeks...

1:04:58 > 1:05:01- Fantastic.- It's just an unusual sort of cut to use.

1:05:01 > 1:05:03Nice eye of meat as well.

1:05:03 > 1:05:08Yeah, you don't want too much shell on here, so just break the shell...

1:05:09 > 1:05:10Three or four...

1:05:12 > 1:05:14There you go, and you've got the chorizo over there.

1:05:14 > 1:05:16A bit of the chorizo.

1:05:17 > 1:05:19With some of that beautiful oil, as well.

1:05:19 > 1:05:21So much flavour in there, as well.

1:05:21 > 1:05:24- Yeah, we want all that. - Chorizo's fantastic, isn't it?

1:05:24 > 1:05:25- It is with mussels. - Oh, it's delicious.

1:05:27 > 1:05:28And it's...it's...

1:05:28 > 1:05:30I mean, this dish is really - like James said earlier -

1:05:30 > 1:05:33has a continental feel, a real Spanish feel to it.

1:05:33 > 1:05:37- Looks delicious.- A bit more lemon juice, and that's it.

1:05:37 > 1:05:38Remind us what that is again.

1:05:38 > 1:05:42That is cod cheeks with mussels, chorizo and chickpeas.

1:05:42 > 1:05:43- Easy as that.- Lovely.

1:05:49 > 1:05:52I told you it was good, but there you go - you get to try this, now.

1:05:52 > 1:05:54- Looks impressive. - Over here, Anthony.

1:05:54 > 1:05:57- Thank you very much, wow. - Tell us what you think of that.

1:05:57 > 1:06:00- Do I eat it with a spoon, or...? - A spoon's probably best.

1:06:00 > 1:06:03Yeah, a spoon and fork, really. I don't think we need a knife.

1:06:03 > 1:06:05- Tried cod cheeks before?- Never.

1:06:05 > 1:06:08- It is, literally, a solid eye of meat, innit?- Yeah.

1:06:08 > 1:06:11And it's so succulent and...

1:06:11 > 1:06:12In fishmongers,

1:06:12 > 1:06:15you don't see the head of the monkfish or the cod.

1:06:15 > 1:06:17So all the cheeks go elsewhere, but...

1:06:17 > 1:06:20- They're just so succulent. - Walk around any French market,

1:06:20 > 1:06:22they've got them for next to nothing.

1:06:22 > 1:06:24- You like that?- Can't talk now...

1:06:24 > 1:06:26Yeah, just nod. Happy with that one.

1:06:31 > 1:06:33Now, no-one can doubt Silvena Rowe's confidence

1:06:33 > 1:06:35when she cooks on Saturday Kitchen,

1:06:35 > 1:06:38but how will she cope under pressure of the Omelette Challenge?

1:06:38 > 1:06:40Let's find out how she did.

1:06:40 > 1:06:43Right, let's get down to business - it's the Omelette Challenge.

1:06:43 > 1:06:45Silvena, you were the quickest lady on our board,

1:06:45 > 1:06:48but now Clare Smyth has just pipped you to the post by about a second.

1:06:48 > 1:06:51Ah, three-Michelin-star Clare - what can I say? I can but try.

1:06:51 > 1:06:54Mark, first time on the show, who would you like to beat?

1:06:54 > 1:06:58I'll hedge my bets, I'll just go anything in the middle, and then...

1:06:58 > 1:07:00Anything in the middle - that's a tall order, I have to say!

1:07:00 > 1:07:03Let's put the clocks on the screens, please.

1:07:03 > 1:07:06Remember, three-egg omelette, cooked as fast as you can - ready?

1:07:06 > 1:07:07Three, two, one, go!

1:07:10 > 1:07:12Have they been practising?

1:07:17 > 1:07:18How many times have you practised this?

1:07:18 > 1:07:20- Uh...- You've done it a few times!

1:07:24 > 1:07:27- You all right there, Silvena? - I'm not, no.

1:07:27 > 1:07:28LAUGHTER

1:07:29 > 1:07:31I want it, badly!

1:07:31 > 1:07:34- Oh!- Oh! It's a draw!

1:07:35 > 1:07:37- That was quick. - Oh, this is not too bad.

1:07:37 > 1:07:39It was your face when you did that!

1:07:40 > 1:07:44I have to say, I shorten my life by possibly three months.

1:07:44 > 1:07:46LAUGHTER

1:07:46 > 1:07:48My heartbeat! Do you want to...?

1:07:48 > 1:07:52I shorten mine by three months tasting this every week, I'm sure.

1:07:52 > 1:07:54- Hm...- It's pretty good.- It's...

1:07:58 > 1:07:59Hm.

1:08:00 > 1:08:02Well, you saw me using a new technique.

1:08:02 > 1:08:06- I didn't have time to look. - No, him, him.

1:08:06 > 1:08:10You did it in 24.92. You weren't quicker.

1:08:10 > 1:08:13- Argh! Well, then...- Mark.

1:08:13 > 1:08:15Oh, dear.

1:08:15 > 1:08:17Well, you must have been around that before me.

1:08:17 > 1:08:20All that practice paid off. All those Jersey eggs.

1:08:20 > 1:08:2424.12 - pretty respectable time.

1:08:24 > 1:08:28You're just ahead of the person stood next to you.

1:08:30 > 1:08:32There we go! Congratulations, there we go.

1:08:36 > 1:08:39Here's something a little more down to earth

1:08:39 > 1:08:41from the brilliant chef Daniel Galmiche.

1:08:41 > 1:08:45- Welcome to the show, Daniel.- James. - Good to have you on the show.

1:08:45 > 1:08:47- What are you cooking? This is something...- Unusual.

1:08:47 > 1:08:49This is something very unusual.

1:08:49 > 1:08:51- Yeah.- Tell us what it is.

1:08:51 > 1:08:52Two fillet of lamb, OK?

1:08:52 > 1:08:55In the middle, butter with some anchovies -

1:08:55 > 1:08:59so anchovies replace the salt and bring back the flavour from the lamb,

1:08:59 > 1:09:00which is really nice, some herbs,

1:09:00 > 1:09:03- and wrapped in a "pate a bric", which is...- Which is that,

1:09:03 > 1:09:04which we'll get to in a minute.

1:09:04 > 1:09:08- With artichokes - do you want me to get on with these artichokes? - If you don't mind.

1:09:08 > 1:09:10I'll show you how to prepare those artichokes,

1:09:10 > 1:09:12people at home will want to know.

1:09:12 > 1:09:14What about the lamb in particular?

1:09:14 > 1:09:17Yeah - the lamb is very interesting, because when you cook this lamb,

1:09:17 > 1:09:24it becomes, like, a bit of the crust of...the crackling on the pork,

1:09:24 > 1:09:25which is really interesting.

1:09:25 > 1:09:27But this is not like filo pastry.

1:09:27 > 1:09:31This is brik pastry, which you get from, sort of, Jewish stores.

1:09:31 > 1:09:34Some supermarkets sell it - it's normally frozen,

1:09:34 > 1:09:37or it can be bought fresh in packets, but generally frozen.

1:09:37 > 1:09:39So I just put some clarified butter,

1:09:39 > 1:09:42it will help to set when I put in the fridge.

1:09:42 > 1:09:45I've just put one on there, because it takes 12 minutes to 14 minutes.

1:09:45 > 1:09:48- You can hear it cook. - Do you like the accent?- Yes.

1:09:48 > 1:09:51- I'm in love. - I know, I can't help it, I can't.

1:09:52 > 1:09:54He puts it on when he comes on this show.

1:09:54 > 1:09:56He's from Essex, really, aren't you?

1:09:56 > 1:09:58Right, so we've got our artichokes here.

1:09:58 > 1:10:00These are the globe artichokes.

1:10:00 > 1:10:04You basically turn these and remove all the leaves off here.

1:10:04 > 1:10:07- I'm going to...- I'll go round again, just remove this.

1:10:07 > 1:10:10Now, the choke itself of the artichoke

1:10:10 > 1:10:12is this bit in the centre, here.

1:10:12 > 1:10:14Now, it's quite furry - see that?

1:10:14 > 1:10:16We call that the foin in France, but I don't know...

1:10:16 > 1:10:19- What do you call it? - Foin.- Foin?- Foin.- Foin.- Le foin.

1:10:19 > 1:10:21We call it the furry bit.

1:10:21 > 1:10:25- Well, that's...furry bit. - We peel that out with a spoon.

1:10:25 > 1:10:27Meanwhile, you're making this butter.

1:10:27 > 1:10:28This butter's quite important.

1:10:28 > 1:10:30- Tell us about this. - Yeah, it's, uh...

1:10:30 > 1:10:33Bon, it's a butter garlic, a little bit of anchovy,

1:10:33 > 1:10:36which is really nice and does actually go with lamb

1:10:36 > 1:10:37and it bring back a bit of flavour of lamb

1:10:37 > 1:10:40and the saltiness of the anchovy is really nice.

1:10:40 > 1:10:42It's a classic French butter.

1:10:42 > 1:10:45Yeah - normally, the real name is beurre de Montpellier

1:10:45 > 1:10:47but there's more to it.

1:10:47 > 1:10:50There's two or three ingredients I missed out.

1:10:50 > 1:10:52Capers and gherkins, normally, in there?

1:10:52 > 1:10:54That's correct, yes, and egg.

1:10:54 > 1:10:58I didn't want to put that in, I just want to have only the normal...

1:10:58 > 1:11:02Butter's one of these things we should make more of, different flavoured butters.

1:11:02 > 1:11:05- They go well in the freezer. - It's nice, with the lamb, yeah.

1:11:05 > 1:11:07- You can freeze it.- We used to do that in the restaurant.

1:11:10 > 1:11:12You wrap it in clingfilm and keep it in the freezer,

1:11:12 > 1:11:14and you use as you want, it's great.

1:11:14 > 1:11:16If you're wondering what the noise is,

1:11:16 > 1:11:19- that's the lamb that we've got bubbling away.- Bubbling away, yes.

1:11:19 > 1:11:22Now, these artichokes, the reason why he's given me them,

1:11:22 > 1:11:25it makes your hands turn green -

1:11:25 > 1:11:27a dark shade of green or brown.

1:11:27 > 1:11:30That's why... They stink, don't they?

1:11:30 > 1:11:32DANIEL LAUGHS

1:11:32 > 1:11:34We've got one artichoke, you want another one.

1:11:34 > 1:11:36Yes, please, I need two.

1:11:36 > 1:11:39OK, so, butter is ready.

1:11:39 > 1:11:41Also, with these artichokes, if you get smaller ones,

1:11:41 > 1:11:43you can actually... just peel the leaves,

1:11:43 > 1:11:46just thinly slice them - put them in salads or just fry them.

1:11:46 > 1:11:49This is it - the type of lamb that you've got in there...

1:11:49 > 1:11:52- Fillet of lamb.- Fillet of lamb, which is...the best end,

1:11:52 > 1:11:53which are the chops without the bone.

1:11:53 > 1:11:56- Yeah, take it out. - So, basically, lamb chops -

1:11:56 > 1:11:58a whole rack, but without the bone.

1:11:58 > 1:12:02- Then spread the butter on the top. - Spread the butter on top.

1:12:02 > 1:12:04The last time you were on

1:12:04 > 1:12:06you'd just opened your restaurant as well.

1:12:06 > 1:12:08BEEPING Yes, exactly. It opened in November.

1:12:08 > 1:12:10We opened a fine dining, a second one,

1:12:10 > 1:12:11just on the first floor,

1:12:11 > 1:12:15and you've got a brasserie on the bottom of it.

1:12:15 > 1:12:16It's nice, it's really good,

1:12:16 > 1:12:20and we can offer, which is great, two kind of restaurant,

1:12:20 > 1:12:21two kind of dining experience.

1:12:21 > 1:12:22- Right.- Which is lovely.

1:12:22 > 1:12:26- That beeping was the lamb - I've taken that out.- Thank you.

1:12:26 > 1:12:29So, you just wrap the first leaf first.

1:12:29 > 1:12:31OK, second one, now.

1:12:31 > 1:12:35You need two, because sometimes... it doesn't hold enough with one.

1:12:37 > 1:12:38Nina's looking, she's thinking,

1:12:38 > 1:12:40"Am I going to be able to do this tonight?"

1:12:40 > 1:12:42Yes, absolutely.

1:12:42 > 1:12:45Deep-fried lamb. There we go.

1:12:45 > 1:12:48- Do you use much brik pastry in your restaurant?- No, I've never used it.

1:12:48 > 1:12:51I haven't used it since I was training, actually, in Gavroche,

1:12:51 > 1:12:53which was, again, a French restaurant.

1:12:53 > 1:12:55And what did they used to make with it, Mark?

1:12:55 > 1:12:57I think it was more little canapes -

1:12:57 > 1:13:00- they used to wrap them up and make sort of samosas.- Yeah.

1:13:00 > 1:13:02It deep-fries very well, it goes nice and crispy.

1:13:02 > 1:13:06- Yeah, like a...filo.- Filo, yeah.

1:13:06 > 1:13:14- We just remove the choke out again of this one...carefully.- That's it.

1:13:14 > 1:13:17And as well, you're working on a book as well, your first book?

1:13:17 > 1:13:21Yes, my very first one, so I'm really excited, yeah.

1:13:21 > 1:13:25- It's about French food, I take it? - Well, that's a good guess!

1:13:25 > 1:13:27No, it is, you're right.

1:13:27 > 1:13:33But it's about some of my childhood, uh...memories and things,

1:13:33 > 1:13:36- with my grandma in her farm. - Country cooking, particularly.

1:13:36 > 1:13:37Country cooking, yes.

1:13:37 > 1:13:39But I think there's a re-emergence with that.

1:13:39 > 1:13:41I think, Italy, we've been to Italy a lot now...

1:13:41 > 1:13:44Yes, I think there is a revival of French cooking -

1:13:44 > 1:13:46country home, comfort food,

1:13:46 > 1:13:48like Mark was saying earlier with his dish,

1:13:48 > 1:13:51for example, which - although it's Spanish influence -

1:13:51 > 1:13:54is the kind of food people are looking for, now,

1:13:54 > 1:13:56a little bit, and...

1:13:56 > 1:13:57It's a revival and it's interesting

1:13:57 > 1:14:02and it will be a lot of nice, country-home cooking.

1:14:02 > 1:14:04Straightforward, nice produce,

1:14:04 > 1:14:08some forgotten produce as well, you know.

1:14:08 > 1:14:10And...it should be really nice.

1:14:10 > 1:14:13Well, I'm going to get my tomatoes on here.

1:14:13 > 1:14:15Yes, sorry, I take a bit long to do...

1:14:15 > 1:14:17You're tying that - this is important,

1:14:17 > 1:14:19you want to keep the butter in.

1:14:19 > 1:14:23Yes, exactly, so we need to be really, really tight and nice.

1:14:27 > 1:14:29OK - it's the type of stuff

1:14:29 > 1:14:31that you can do in advance and pop in the fridge.

1:14:31 > 1:14:33Yes, keep in the fridge, because it needs to sit.

1:14:33 > 1:14:35You've done that before, a few times.

1:14:35 > 1:14:39No, I've done it, of course. There's one already over there!

1:14:39 > 1:14:41But the reason you've gone that way is to seal these outer edges

1:14:41 > 1:14:43and stop it from opening up.

1:14:43 > 1:14:46Yes. And after that, we're going to...

1:14:46 > 1:14:50- Voila.- Pop that in the fridge? - Yeah, in the fridge.

1:14:50 > 1:14:54- Right, I'm going to put these in the oven.- Thank you very much.

1:14:54 > 1:14:58- I'll take that lamb out of there, cos it's...- Ready?- ..ready.

1:14:58 > 1:15:02- This has gone in, what, 12...? - 12 to 14 minutes.

1:15:02 > 1:15:06Normally 12 minutes if the fillet of lamb is the size we have used.

1:15:06 > 1:15:09It should be pink in the middle, really perfect.

1:15:09 > 1:15:13Obviously if you want it a little bit more cooked, two more minutes.

1:15:13 > 1:15:15The idea is to keep it quite pink.

1:15:15 > 1:15:18If you want to see the brik pastry, that is what it looks like.

1:15:18 > 1:15:21- It is like a big pancake. - That is right.

1:15:21 > 1:15:24I don't know if you have seen that before.

1:15:24 > 1:15:27It crisps up really nice in the oven.

1:15:27 > 1:15:31Most people think of deep-fat frying as unhealthy.

1:15:31 > 1:15:35It is actually very nice. You will tell me when you try it.

1:15:35 > 1:15:38It is like crackling. The flavour is totally different.

1:15:38 > 1:15:40We have got the tomatoes in the oven.

1:15:40 > 1:15:44Now you are going to make a little sauce to go with it. Is that right?

1:15:44 > 1:15:48- That's correct.- You want me to do a little bit of garlic with that?

1:15:48 > 1:15:50Lamb jus.

1:15:50 > 1:15:53A touch of garlic. Thinly sliced.

1:15:53 > 1:15:56I will leave you to take the string off the lamb.

1:15:56 > 1:16:00- Touch of garlic. You mix the garlic and the chervil together?- Yes.

1:16:00 > 1:16:04And here, just maybe a little bit of butter.

1:16:08 > 1:16:10There you go.

1:16:10 > 1:16:13Back to the restaurant for you tonight?

1:16:13 > 1:16:16Yes, we are fully booked, two restaurants fully booked.

1:16:16 > 1:16:19- I am really pleased.- Lots of tables of two?- That is it, yes!

1:16:19 > 1:16:24It's great, I love Valentine's Day. You want that in there?

1:16:24 > 1:16:26A little bit of beurre noisette.

1:16:26 > 1:16:30- That in here.- That's got the garlic, the chervil, anything else?

1:16:30 > 1:16:33I really like a freshly salted artichoke.

1:16:33 > 1:16:34It has really great flavour.

1:16:34 > 1:16:38- I'll get my plate, then we can start to plate this up.- Yeah.

1:16:38 > 1:16:41If you open up the lamb...

1:16:43 > 1:16:47- I'll pop some of our artichokes on here.- Yes, which is really nice.

1:16:50 > 1:16:55They don't take very long to cook, these. They're just really nice.

1:16:55 > 1:16:57- I think...- You want to peel them in advance.

1:16:57 > 1:17:01Literally put them in a little bit of water with lemon juice.

1:17:02 > 1:17:06OK, so that is your lamb. See the colours? I love it.

1:17:06 > 1:17:08The jus is fine, only a little bit I need.

1:17:10 > 1:17:13- Just check out that, when you slice...- Your knife is better.

1:17:13 > 1:17:16Tomatoes, they are ready.

1:17:16 > 1:17:22- Yes, two minutes at 200 should be nice.- Fried off nicely.

1:17:22 > 1:17:26Normally should hold better.

1:17:26 > 1:17:28Look at that.

1:17:28 > 1:17:31Oh, look at that! Perfectly cooked as well.

1:17:32 > 1:17:35If you wanted a little bit more done, maybe 15 minutes,

1:17:35 > 1:17:39- something like that.- Yes. For people who like it a little bit more.

1:17:40 > 1:17:45- There you go. Sauce over the top.- Yeah.

1:17:45 > 1:17:47Remind us what that is again.

1:17:47 > 1:17:50It is lamb wrapped in a brik pastry with salted artichoke,

1:17:50 > 1:17:52tomates confit.

1:17:54 > 1:17:57- Have a go at that tonight.- Et voila.

1:18:01 > 1:18:04- Et voila, indeed. It looks delicious. There you go.- Incredible.

1:18:04 > 1:18:08Over here. I don't know if you have ever tried deep-fried lamb before.

1:18:08 > 1:18:11- No, I haven't. - Dive into that.- Thank you.

1:18:11 > 1:18:13The thing is, it has stayed tender.

1:18:13 > 1:18:15People would think because you deep-fried, the mussel would...

1:18:15 > 1:18:18So where do you get this idea from? It is slightly different.

1:18:18 > 1:18:20When I worked in France when I was younger,

1:18:20 > 1:18:24we used to do sort of dishes like this. I thought it was a good idea.

1:18:24 > 1:18:28Deep-fried is very strange because most chefs don't deep-fry, really.

1:18:28 > 1:18:29Wouldn't deep-fry meat, yeah.

1:18:29 > 1:18:32The idea is... In France it is called a la goret,

1:18:32 > 1:18:36because it reminds you of pig's skin when it is crackling

1:18:36 > 1:18:37when it is cooked.

1:18:37 > 1:18:39- It keeps it nice and moist.- It does.

1:18:40 > 1:18:42The batter, it is nice,

1:18:42 > 1:18:45because the anchovy gives a salty thing through it.

1:18:45 > 1:18:47I think everybody is happy with that.

1:18:51 > 1:18:54Now, Robert Webb is a man who likes his meat,

1:18:54 > 1:18:56so it would be cruel to stand between him

1:18:56 > 1:18:59and his mighty food heaven, a T-bone steak with fat cut chips.

1:18:59 > 1:19:02But, of course, that's never my decision.

1:19:02 > 1:19:04Right, it's time to find out

1:19:04 > 1:19:06whether Robert will be facing food heaven or food hell.

1:19:06 > 1:19:08Everyone in the studio has decided.

1:19:08 > 1:19:10Robert, to remind you, your version of food heaven,

1:19:10 > 1:19:14or your idea of food heaven would be this here. The king of the steaks.

1:19:14 > 1:19:16Yes. Give me my meaty breakfast now!

1:19:16 > 1:19:20T-bone steak, fat chips, slow roasted tomato butter

1:19:20 > 1:19:22and we have got spinach.

1:19:22 > 1:19:26A nice meal for you, to build you up for the two shows this afternoon.

1:19:26 > 1:19:28Alternatively, the old dreaded food hell.

1:19:28 > 1:19:31This is like a fancy version of a school dinner pudding.

1:19:31 > 1:19:35I see that this is deluxe, prestige rice pudding.

1:19:35 > 1:19:38This is full artery-clogging, proper pudding.

1:19:38 > 1:19:42Three pints of double cream, a kilo of clotted cream.

1:19:42 > 1:19:45Some butter. This would be a clotted cream and vanilla rice pudding

1:19:45 > 1:19:46with a lovely raspberry jam

1:19:46 > 1:19:49and a nice little orange caramel over the top.

1:19:49 > 1:19:52- Mmm.- You know what our callers were going earlier. Food heaven.

1:19:52 > 1:19:54Yeah, they did me proud.

1:19:54 > 1:19:58- These two wanted to see hell. - I have gone off them.

1:19:58 > 1:20:04- But you have got to thank one of these, in fact both of them.- Ooh.

1:20:04 > 1:20:06No, one of them.

1:20:06 > 1:20:09- Because they have chosen heaven. - Oh, good.- Four to three.

1:20:09 > 1:20:11So we lose that one, out of the way.

1:20:11 > 1:20:14- We are going to cook... - It was me.- It was you, exactly.

1:20:14 > 1:20:18- You're my favourite! - We have the T-bone steak.

1:20:18 > 1:20:21Often called the Porterhouse steak, but the difference being,

1:20:21 > 1:20:23between the T-bone and Porterhouse, is the size.

1:20:23 > 1:20:28The Porterhouse has to be about 35mm, so 3½ centimetres.

1:20:28 > 1:20:32- That does look quite big.- Which is about twice as thick as that.

1:20:32 > 1:20:36This is basically, if you equate the same cut of what Mark used,

1:20:36 > 1:20:37you're going to do some chips there.

1:20:37 > 1:20:40Mark Sargeant is going to do some chips.

1:20:40 > 1:20:43The same cut he used for the lamb is this part here,

1:20:43 > 1:20:46which has the bone running through it. This is like the cutlet of the beef.

1:20:46 > 1:20:48Underneath you have the fillet.

1:20:48 > 1:20:50It is basically cut right the way through,

1:20:50 > 1:20:52and often this is called a strip loin when it is not on the bone.

1:20:52 > 1:20:55This obviously would be a fillet. To cook this, a bit of black pepper.

1:20:55 > 1:20:57If you can have some oil in there.

1:20:57 > 1:21:01- This is where you get to cook as well.- What do I do?- Oil.

1:21:01 > 1:21:05- Put this in there?- Yes.- OK.

1:21:05 > 1:21:09That is enough. That's it. Then we will get the steak on.

1:21:11 > 1:21:12Black pepper first, no salt.

1:21:13 > 1:21:16Heat full on, there you go. Steak straight in.

1:21:16 > 1:21:19Then in here, we're going to add the butter.

1:21:19 > 1:21:21Get some colour on this first of all

1:21:21 > 1:21:23because we are going to cook this in the oven.

1:21:23 > 1:21:26A steak like that, because you have the bones in,

1:21:26 > 1:21:27it looks much quicker.

1:21:27 > 1:21:30But what it will do, it is difficult to cook a T-bone steak right

1:21:30 > 1:21:33because the outside will cook medium and this will be quite rare.

1:21:33 > 1:21:36So we just leave that on one side and we keep cooking that.

1:21:36 > 1:21:40- Chunky chips.- We have chunky chips here. I will quickly wash my hands.

1:21:40 > 1:21:42If you can sort out our tomatoes as well, Theo.

1:21:44 > 1:21:47- I will make a little tomato butter. - You roast them?

1:21:47 > 1:21:52Yeah, these little tomatoes here, I will show you these. Chips.

1:21:52 > 1:21:55- Where you belong, on the fryer. - Exactly.

1:21:55 > 1:21:58Michelin-starred chef cooks chips.

1:21:58 > 1:22:00Hopefully better than they did in rehearsal.

1:22:00 > 1:22:03It wasn't me, it was the fryer!

1:22:03 > 1:22:05It actually seems to have been fixed now.

1:22:05 > 1:22:09So we basically just take out the seeds for this. There you go.

1:22:10 > 1:22:14- No garlic or herbs or anything in there, James?- Not in here, Chef.

1:22:14 > 1:22:17I know you, like...you would put garlic and herbs in there.

1:22:17 > 1:22:18Nothing.

1:22:19 > 1:22:25- You don't need it. What we will do, pop this over.- Lovely.

1:22:25 > 1:22:27Straight in the oven.

1:22:27 > 1:22:31Straight in there, a nice hot oven. I will probably turn it up a touch.

1:22:32 > 1:22:36That wants to go in about 4½ or 5 minutes.

1:22:36 > 1:22:38Cook that meat nice and medium rare.

1:22:38 > 1:22:42With the rest of our ingredients here. Spinach. Cooked spinach.

1:22:42 > 1:22:45Again more butter. There is a theme going through this.

1:22:45 > 1:22:49Deep-frying, more butter, lard in there.

1:22:49 > 1:22:54- The secret of cooking good chips is in lard.- Yeah, beef dripping, lard.

1:22:54 > 1:22:57- Do you want that in the tomatoes? - Yes, nice and finely chopped.

1:22:57 > 1:23:01- In we go with the spinach. - This is baby spinach.

1:23:01 > 1:23:06Which you can wilt down, no need to wash this spinach because...

1:23:06 > 1:23:09Bit of salt, bit of pepper.

1:23:09 > 1:23:13Basically with spinach, you just show it the pan.

1:23:13 > 1:23:16Over here with our tomatoes.

1:23:16 > 1:23:18Just leave it off like that.

1:23:18 > 1:23:21- Spill it on the floor. - All over the stove,

1:23:21 > 1:23:24everywhere. More going up!

1:23:24 > 1:23:29- I get to go home after this, I don't clean up the kitchen.- That's my job!

1:23:29 > 1:23:31We wilt the spinach like that.

1:23:31 > 1:23:33Leave that to one side.

1:23:33 > 1:23:35That's done now. Right, our tomatoes.

1:23:38 > 1:23:42- You can do it... On the top, there you go.- A bit of pepper.

1:23:42 > 1:23:45It is riveting over here, James.

1:23:45 > 1:23:46LAUGHTER

1:23:46 > 1:23:50- 25 years of experience, you know. - Where you belong.

1:23:50 > 1:23:53Your abundance of conversation, that is why I put you in the corner.

1:23:53 > 1:23:55I saw what you made of the omelettes,

1:23:55 > 1:23:59so I'll give you a proper job. We go in here with tomatoes.

1:23:59 > 1:24:02We slow-roast the tomatoes.

1:24:02 > 1:24:06These need to go in, ideally, if you're cooking a Sunday roast or something like that, when you

1:24:06 > 1:24:09are switching the oven on, just leave them in there and leave them

1:24:09 > 1:24:12in for six or seven hours and they go really, really small.

1:24:12 > 1:24:17And intensify the flavour which we have here. Hopefully we have a bowl.

1:24:18 > 1:24:26- A clean bowl. Then we mash these down.- There you go.

1:24:26 > 1:24:32Now, we're going to make our own tomato butter to go with it.

1:24:32 > 1:24:36- Can I use my hands? - Go on, use your hands.

1:24:37 > 1:24:41He doesn't mind. Then in we go with the butter, look at that.

1:24:41 > 1:24:45- You got enough there?- Yes. This is enough for one.

1:24:45 > 1:24:50You can double the recipe on the internet if you want.

1:24:50 > 1:24:55- It is a light dish.- You don't get this size just eating olive oil, mate.

1:24:55 > 1:24:58- That puts hairs on your chest. - Olive oil, butter.

1:24:58 > 1:25:01It'll put a carpet on your chest.

1:25:02 > 1:25:05It is like being stood next to two golf clubs.

1:25:08 > 1:25:09I don't mind.

1:25:09 > 1:25:15You happy(?) Right, get the butter on here. Look at that.

1:25:15 > 1:25:19Put that on your toast in the morning. There we go.

1:25:19 > 1:25:24Then we roll this up. I am doing this because they are here.

1:25:24 > 1:25:26I would just put this in a bowl, normally.

1:25:26 > 1:25:29I am just fiddling around with my chips a little bit more, James.

1:25:29 > 1:25:31- Are they nearly ready or not? - Yes.

1:25:31 > 1:25:36We roll that up, pop that in the fridge. There you go.

1:25:36 > 1:25:39Alternatively, you can actually freeze this, which is

1:25:39 > 1:25:41really good. Pop that in the fridge.

1:25:41 > 1:25:44And then, by magic, we have got one here.

1:25:48 > 1:25:52- And we can slice this up.- It's like a tomato-y, sausage-y, yeah, sausage.

1:25:52 > 1:25:57- You can serve this with fish, it's delicious.- They look good.

1:25:57 > 1:26:01- I am just waiting to give them a nice crisping up.- Are they ready?

1:26:01 > 1:26:05I'll stand here for two or three minutes.

1:26:05 > 1:26:08It is really an essential part of good chip-making.

1:26:08 > 1:26:12- They must be expensive chips.- That is why we charge so much for them.

1:26:12 > 1:26:15Take the steak out. On the heat.

1:26:17 > 1:26:21Try and get some colour on this. Look at that.

1:26:21 > 1:26:24Where is my butter gone, have you nicked my butter?

1:26:27 > 1:26:32- Yes, more butter! - Don't worry about this.

1:26:32 > 1:26:36I feel as though I am not cooking for you, I am cooking for myself.

1:26:36 > 1:26:41But you get the butter and put this over the top.

1:26:41 > 1:26:46Nice medium rare steak, a rare steak. Lovely over the top of there.

1:26:46 > 1:26:51But you need it to rest, a bit like Sarge's lamb.

1:26:51 > 1:26:55- How are we doing with the chips? - I am just going to get...

1:26:55 > 1:26:58- Just for you, James.- What's that?

1:26:58 > 1:27:02Just finishing them off in a little bit of butter.

1:27:02 > 1:27:07- He's not going to be able to move on stage later!- Oh, nice.

1:27:09 > 1:27:13- I would do that in dripping. - A little bit of garlic and parsley.

1:27:13 > 1:27:16I would do that in dripping. Look at that.

1:27:16 > 1:27:18Watch that pan, it is very hot.

1:27:21 > 1:27:26- Look at that. Look at that! - Waste not, want not.

1:27:26 > 1:27:28The butter over the top.

1:27:29 > 1:27:34- Should be a little blowtorch underneath.- Chips, Chef.

1:27:34 > 1:27:37- They look really lovely. - There you go.

1:27:37 > 1:27:40If you have just switched on, his heaven is actually steak,

1:27:40 > 1:27:42not butter.

1:27:44 > 1:27:48But the weird thing is, I never get anything to eat on this show.

1:27:48 > 1:27:51Look at those chips.

1:27:51 > 1:27:53Lovely. Really crisp.

1:27:53 > 1:27:57- Blowtorch the chips, they will catch fire!- Look at this.

1:27:57 > 1:28:00You know, one of those you have lying around at home.

1:28:00 > 1:28:03If you haven't got a blowtorch, you can't make this dish.

1:28:03 > 1:28:06But the idea is, you just melt the butter. Look at that.

1:28:06 > 1:28:08That does look good, doesn't it?

1:28:08 > 1:28:11You could, of course, put it under the grill.

1:28:11 > 1:28:18- Dive in.- Brilliant.- I'm a vegetarian.- There you go.- Thanks.

1:28:20 > 1:28:26- This is very exciting.- Robert?- Very, very nice. Absolutely delicious.

1:28:31 > 1:28:34That is all we have time for on today's Best Bites.

1:28:34 > 1:28:36Join me at the same time next week for more brilliant

1:28:36 > 1:28:38recipes for the Saturday Kitchen archives.

1:28:38 > 1:28:41Remember, all those recipes from today are on our website.

1:28:41 > 1:28:43Just go to bbc.co.uk/recipes.

1:28:43 > 1:28:45Have a go at something new this weekend,

1:28:45 > 1:28:47and let us know how you got on.

1:28:47 > 1:28:49I will be cooking live, as always,

1:28:49 > 1:28:52on Saturday morning on BBC One at 10:00am.

1:28:52 > 1:28:55In the meantime, have a great rest of your day. Bye for now.