:00:40. > :00:44.Good morning. There is a feast on Welcome to the show and we have
:00:44. > :00:50.rummaged through the Saturday Kitchen back catalogue and pulled
:00:50. > :00:54.out a number of dishes fit for the Queen on her jubilee weekend. We
:00:54. > :01:03.have a chicken Saturday with peanut sauce for Amanda Burton at which
:01:03. > :01:09.would grace any street party menu. It is gorgeous. Pork belly is a
:01:09. > :01:17.great options for a celebratory lunch. With pickled turnip salad is
:01:17. > :01:22.a delicious way of preparing it. Tanya Ramsay has some critics at
:01:22. > :01:26.home, including Gordon Ramsay to cook for at home. It will have to
:01:26. > :01:34.be seriously tasty to satisfy Gordon.
:01:34. > :01:44.Paddy McGuinness faces food heaven or food health. Bourbon-glazed ribs
:01:44. > :01:45.
:01:45. > :01:52.are his food heaven. With street parties everywhere, we
:01:52. > :02:02.have a great strawberry gateau. You are in black today, and very
:02:02. > :02:05.
:02:05. > :02:12.slimming. Just check these out. Who buys shoes like that? Sting rate.
:02:12. > :02:19.It is the first time ever I have better shoes venue. Get on with it,
:02:19. > :02:25.what are you cooking? Coconut before stop what I wanted you to
:02:26. > :02:34.do... You mean you want me to do something? It is why I come on this
:02:34. > :02:38.show, I get to boss you about. Reduced the plant had down. We
:02:38. > :02:48.slice of this beautiful Scottish beef fillet. It has been matured
:02:48. > :02:50.
:02:51. > :02:53.for about 28 days. English beef is for about 28 days. English beef is
:02:53. > :03:03.very good, almost as good as Scottish. We want to have I think
:03:03. > :03:12.just about another couple of these. Do you want some chilli in there?
:03:12. > :03:20.Yes, just a touch. The salt will come from this fish sauce, have a
:03:21. > :03:30.smell of that a. Boyle this up and reduce it down? Exactly. Heavily
:03:30. > :03:35.seasoned the beef. At some ordinary sunflower oil into a hot pan. We
:03:35. > :03:43.will get lots of colour on the outside of the beef, because it is
:03:43. > :03:53.the colour that gives the flavour. Fifth I love baby gem. It is sweet,
:03:53. > :03:55.
:03:55. > :04:05.and it crunches. Caramelise that. We had some cashew nuts, if you can
:04:05. > :04:10.
:04:10. > :04:20.crush them down for me. We will deep-fry some noodles. Check the
:04:20. > :04:29.oil is at the right temperature. If it does that, the oil is to Chilli
:04:29. > :04:39.Van Dijk stock it curls up at the end. We will add some coconut milk.
:04:39. > :04:42.
:04:42. > :04:51.You want the stuff off the top. How is the dressing coming down? It is
:04:51. > :04:55.getting there, chef. What else have you been up to. New school, it is
:04:55. > :05:00.very successful. You get time to spend with the customers and you
:05:00. > :05:06.are not tucked away in a sweaty kitchen all day and we will open
:05:06. > :05:13.one up in Aberdeen. It will be super, very expensive and very nice.
:05:13. > :05:23.Hopefully people will come. There is a lot of money in Aberdeen
:05:23. > :05:23.
:05:23. > :05:33.because of the oil? Cooking is a matter for, once he puts the apron
:05:33. > :05:35.
:05:35. > :05:43.at -- on, everyone is the same. I have the lovely clean, flavour of
:05:43. > :05:49.the juice through the J cloth. We will spooned off the fat from the
:05:49. > :05:58.top of the coconut milk. I will reduce this down until it almost
:05:59. > :06:08.disappears, it almost absorbs into the Brede Hangeland stock you want
:06:09. > :06:09.
:06:09. > :06:18.this to actually split. Let that sits for a couple of minutes.
:06:18. > :06:28.will do your noodles? Chop up the coriander. If you bend it round so
:06:28. > :06:34.
:06:34. > :06:44.the stalks are running the same weight and you can do it fine. Can
:06:44. > :06:51.I come back again? It is up to me. I love this bit when they do this
:06:51. > :07:01.Puffy up think. Lovely, crispy, crunchy noodles. What sort of
:07:01. > :07:05.
:07:05. > :07:12.noodles are those? They are rice noodles. A couple of strips of beef.
:07:12. > :07:19.Beef on top of the Cold lettuce leaves. We will crush over some of
:07:19. > :07:26.the crispy noodles. You use the larger ones as a starter, but you
:07:26. > :07:33.could use them as a canape? You can use them as canapes, I use them at
:07:33. > :07:40.dinner parties but they are messy to eat so you will need napkins.
:07:40. > :07:49.The fragrance from the coriander is delicious. I sometimes add a little
:07:49. > :07:56.bit of mince in here as well. -- and mint. You could do it with
:07:56. > :08:02.salmon? Chicken would be great. Finish off with these crispy,
:08:02. > :08:12.crunchy noodles. Still mice and heart out of the deep fat fryer.
:08:12. > :08:22.Also get somebody else to clean the deep-fat fryer after! What is that
:08:22. > :08:22.
:08:22. > :08:28.again? Lovely, fragrant beef with crunchy noodles on lettuce leaves.
:08:28. > :08:38.He might be a pain, but we would have him back! Looking forward to
:08:38. > :08:39.
:08:39. > :08:45.this. You basically grab a lettuce leaf each? You do, Es. Use your
:08:45. > :08:55.Matt King, because it dribbles every were. I will find this more
:08:55. > :09:09.
:09:09. > :09:19.amazing. It is cooked in real time as well, about six minutes. James
:09:19. > :09:22.
:09:22. > :09:27.is looking hungry. That do you want me to do the link while you eat?
:09:27. > :09:33.have a stunning strawberry gateau rest -- recipe which would be great
:09:33. > :09:41.for a street party. I have taken a ready made sponge case, take a
:09:41. > :09:46.little cake tin and cut it in half with a knife. You end up with two,
:09:47. > :09:52.thin discs and. I will fill this with a whipped cream, fresh,
:09:52. > :09:58.English strawberries and just a little drizzle of whisky. Now here
:09:58. > :10:05.is Rick Stein or while I whip the cream.
:10:05. > :10:09.I am off to land Cowley Ireland and it is a place I know well. I have
:10:09. > :10:14.stayed in traditional houses like this. I like it, although these
:10:14. > :10:18.places are not musky tone proof, but you feel you are in a strange
:10:18. > :10:24.and romantic place and not in some air-conditioned high rise
:10:24. > :10:32.Sundvollen Hotel stop like many places I have been too, this is
:10:32. > :10:37.surrounded by this curious Street with a labyrinth of roots are. A
:10:37. > :10:42.plant that thrives in a place that is neither land or sea. 70% of
:10:42. > :10:52.Malaysia's fish stocks are there because these trees are great for
:10:52. > :10:54.
:10:54. > :11:00.fish. This is the tree's No 1 fan who. The fish, swim or the way up,
:11:00. > :11:10.they go into these areas, then we get her baby fish, baby prawns and
:11:10. > :11:10.
:11:10. > :11:16.this is a wonderful nursery to live in. He recommended we have lunch at
:11:16. > :11:21.this place, it is a fish farm as well as a restaurant. We had a
:11:21. > :11:28.spicy, green mango salad. Will I ever get tired of them? An
:11:28. > :11:37.assortment of hot, spicy dipping sauces. I have to have the crab,
:11:37. > :11:42.and deep-fried prawns. These are lovely prawns. They get it out in
:11:42. > :11:52.the open sea. They would have started their live here? Exactly,
:11:52. > :11:54.
:11:54. > :12:00.the whole cycle is now complete. These crabs again? They would have
:12:00. > :12:07.been in the area of the trees we had just been enjoying now.
:12:07. > :12:14.fantastic flavour, and that is the mango salad? A fish restaurant on a
:12:14. > :12:20.fish farm is giving the ideas. get their stock from the wild and
:12:20. > :12:25.they will raise it here. What are those? They are true valleys, they
:12:25. > :12:32.are enormous. They are splendid fish and good fighters if you are
:12:32. > :12:42.lucky enough to catch one. They taste wonderful. But now we will
:12:42. > :12:47.
:12:47. > :12:53.have a feeding session of our own. It is coming to you. I got bitten
:12:53. > :13:02.once feeding a halls sugar lumps, so I am nervous about my fingers. I
:13:02. > :13:07.have never fed a huge great skate like this before! Pathetic, I know.
:13:07. > :13:12.All the time I have been making sea food programmes, I have always
:13:12. > :13:20.wanted to go out squid fishing. I have been out a couple of times but
:13:20. > :13:25.did not catch anything. But tonight it is going to happen. The tide is
:13:25. > :13:32.right, loads of squid at the moment, and it is over Caster stock it is
:13:32. > :13:37.going to happen! All I know it is they put these lights on, they are
:13:37. > :13:41.waiting for it to get dark and then they will turn this light on.
:13:42. > :13:48.Apparently this is the best time squid will come to the surface. We
:13:48. > :13:53.are all waiting with bated breath. The lights that a track them work
:13:53. > :13:58.best when the moon is hidden by cloud or indeed when it is a sliver
:13:58. > :14:08.or eight in New Moon so the squad won't be distracted by its. Now for
:14:08. > :14:08.
:14:08. > :14:14.the moment of truth. Like moths to a flame, one can only imagine squid
:14:14. > :14:18.swimming towards the light and their eventual doom. Throughout my
:14:18. > :14:23.travels through south-east Asia and the Mediterranean, this has been a
:14:23. > :14:29.common sight, hundreds of twinkling lights from the shore, tempting
:14:29. > :14:34.squid to the surface. That is it, the mystery has been revealed. I
:14:34. > :14:38.have never seen anything like that netting before and the way he
:14:38. > :14:44.changed the lights. He used the white lights to bring the squid up
:14:44. > :14:48.from deep and then the red light to bring them to the surface and. He
:14:48. > :14:54.puts the red light on when he is about to throw the Tamilnet stock
:14:54. > :15:04.he is catching so much a. I had just found out he can catch 80
:15:04. > :15:09.kilos and Iten stop -- a night at. I cooked squid back in Padstow, got
:15:09. > :15:14.some fresh ones from Cornwall, put them on stewards on the barbecue.
:15:14. > :15:21.That night on the boat and was wonderful and the vision of the
:15:21. > :15:31.boats everywhere, and it was warm, and peaceful. It did rain, but it
:15:31. > :15:32.
:15:32. > :15:37.was warm rain. We went to a village and watch them making the squid and
:15:37. > :15:42.it marinating it in something, I did not know what it was. I just
:15:42. > :15:47.got some fish sauce, lime juice and some sugar with some spices,
:15:47. > :15:57.coriander and chilli and mixed it up. It is very good and very nice
:15:57. > :16:00.
:16:00. > :16:04.and a red chilli or two in a light vegetable oil. You want to soften
:16:04. > :16:09.them and start to flavour the oil. Try not to let them take on any
:16:09. > :16:13.colour and then get them smartly off the heat. When it's cooled down
:16:13. > :16:21.a little, put it into a small bowl and add some light soy sauce and
:16:21. > :16:26.the juice from a couple of limes. Then some sugar, preferably palm
:16:26. > :16:31.sugar, but brown sugar is OK. Now, some chopped peanuts, more oil and
:16:31. > :16:41.the remains of the marinade the squid has been soaking in. Lastly,
:16:41. > :16:41.
:16:42. > :16:46.stir in some coarsley-chopped coriander and then sear the squid
:16:46. > :16:54.satays over your charcoaled barbecue. I really like collecting
:16:54. > :16:59.dishes like this on my travels. They say travel broadens the mind.
:16:59. > :17:04.Well, it certainly extends one's cooking repertoire. Now it is a
:17:04. > :17:09.question of dip and tuck in. Well, I must say, just looking at that,
:17:09. > :17:15.it is bound to be nice! I do think it is bad manners for us television
:17:15. > :17:25.cooks to try our own food and say how delicious it is. But it is -
:17:25. > :17:30.
:17:30. > :17:34.There are so many other satay- styled skewered dishes you can make
:17:34. > :17:41.at home. The most popular one is the chicken satay. This is my twist
:17:41. > :17:48.on that. I will still do the sauce. Unlike a satay which is in a stack
:17:48. > :17:53.of three, I'm going to deep-fry this, all right? OK. I will make
:17:53. > :18:00.our crumb first. I need some peanuts, which is the ingredient in
:18:00. > :18:06.satay. Peanuts. Breadcrumbs in, the panko breadcrumbs. Or you can use
:18:06. > :18:12.the normal breadcrumbs. Give that a quick blitz. One egg. Flour, egg
:18:13. > :18:17.and breadcrumbs. Traditionally satay would be on skewers. You then
:18:17. > :18:21.take the pieces of meat... I always found those skewers dangerous. I
:18:21. > :18:28.always think I'm going to harpoon myself! The wooden ones? Should you
:18:28. > :18:32.take them off or eat them on? secret is you can trim them down.
:18:32. > :18:36.Put them in water before you skewer it. What happens is, the water, as
:18:36. > :18:42.you soak them in water, it will stop them from burning when they
:18:42. > :18:47.are on the barbecue. It's a bit like flame-throwing! They do set on
:18:47. > :18:55.fire. But you need to soak them beforehand. Salt and pepper. I will
:18:55. > :19:00.get this on. Salt, black pepper. We coat it in the flour first. Then in
:19:00. > :19:04.the egg. Coat it all in the egg. Then you have the crumb. You can
:19:04. > :19:12.take all this. You can do it with chicken, with fish, whatever you
:19:12. > :19:22.want. It's a nice alternative to sort of breadcrumbs. Mmm. I will
:19:22. > :19:22.
:19:22. > :19:28.deep-fry these. They will go into the deep-fat frier and they will
:19:28. > :19:36.want two minutes. Acting was in your blood as a young kid, I
:19:36. > :19:41.suppose? It was. I can't believe it was 29 years ago that you were in
:19:41. > :19:46.Brookside! Thanks(!) I couldn't believe it. It doesn't seem like
:19:46. > :19:50.any time at all. That is where we first knew you from the television
:19:50. > :19:57.side. Yes. I had done theatre before then. You did? I did. My
:19:57. > :20:02.first job was operating the baby emus on the Rod Hull and Emu Show!
:20:02. > :20:07.You have moved on since then. think that was a funny way to start.
:20:07. > :20:11.That's how a lot of people start? Doing really mad things. TV jobs?
:20:11. > :20:17.Absolutely. They get a lucky break? I did. I was in theatre for a
:20:17. > :20:23.couple of years. Then I heard about this show called Brookside being
:20:23. > :20:29.cast and went up for that. That changed an enormous amount of my
:20:29. > :20:34.life. Peak Practice and Silent Witness brought you... That was a
:20:34. > :20:39.big chunk of time doing that, eight or nine years doing that show.
:20:39. > :20:46.have always played quite strong roles? Yes. Is that what you enjoy?
:20:46. > :20:51.I don't know. Well, it always seems to work out like that! Right.
:20:51. > :20:54.roles that have always worked the best is when there is a good
:20:54. > :21:00.mixture of being strong but vulnerable. Yeah. Is that the
:21:00. > :21:03.reason why you kind of stuck with the television and not been lured -
:21:03. > :21:07.because the roles have been so good? Yeah. I have had an
:21:08. > :21:12.extraordinary run of great roles. And good contrasts. And doing
:21:12. > :21:15.things like that. Yes, I stayed with television. Also, sometimes,
:21:15. > :21:21.it is wonderful to be in a long- running show because you can
:21:21. > :21:25.develop the character. Talking of which, Waterloo Road now? I know.
:21:25. > :21:30.For anybody that hasn't seen it - and thanks to the BBC Press Office
:21:30. > :21:35.for sending me a DVD last night which is supposed to have you in it
:21:35. > :21:40.- it is the only programme that doesn't have you in it! I must have
:21:40. > :21:45.been in the canteen! That is one episode you weren't in. How funny.
:21:45. > :21:49.Tell us about Waterloo Road. It has a connection with your family?
:21:49. > :21:54.father was headmaster of a country primary school and he taught us all.
:21:55. > :22:01.We lived in the school house. Went across the garden to the school
:22:01. > :22:05.every day. My mate was a head teacher at school. Wasn't that
:22:05. > :22:09.quite difficult? Yeah, I mean, it was quite difficult if you had been
:22:09. > :22:16.particularly naughty at school that day. Then you were having to face
:22:16. > :22:21.your father over supper. Yeah. then two of my sisters are teachers.
:22:21. > :22:26.One still is. And my other sister was a nurse. So we are all very not
:22:26. > :22:32.connected with acting except my father was a keen amateur actor so
:22:32. > :22:38.I used to do all his plays with him over the kitchen table, learn all
:22:38. > :22:43.his lines with him. It's been a huge success Waterloo Road, awards
:22:43. > :22:46.all over the place. You have won many in your career. Nobody
:22:46. > :22:50.bothered entering it because you were winning everything! I don't
:22:50. > :22:55.know about that. Do they contact you regarding the part that you
:22:55. > :22:59.play, the teacher bit? Is it real- life? It is quite - schools have
:22:59. > :23:06.changed since I was at school? is very authentic. I remember the
:23:06. > :23:11.first day I went up there, I thought, "Oh my God, this is like
:23:11. > :23:16.going back into school." The smell was there, the cooking and kids and
:23:16. > :23:22.wet blazers and things like that. It was amazing. It had a huge
:23:22. > :23:29.atmosphere because it is a disused school that we use. Yeah, I loved
:23:29. > :23:33.it. I found it quite difficult being sort of up there addressing
:23:33. > :23:40.200 or 300 children when you had to make speeches on the stage. That
:23:40. > :23:45.was the worst part. I just remember I used to be so obstructive at
:23:45. > :23:49.school myself when I went to high school. Right, we will blend this
:23:49. > :23:56.lot up. It has the chilli, the shallots, the garlic and the
:23:57. > :24:02.peanuts and we have a bit of soy sauce and the coconut milk. Blend
:24:02. > :24:12.that up. I have my salad, so we have onions, chopped mint, to give
:24:12. > :24:13.
:24:13. > :24:19.a bit of freshness to this. Then radishes. Radishes, if you have
:24:19. > :24:24.your own garden - you can grow them inin a window box - they are so
:24:24. > :24:30.simple to grow and they taste so good. Full of pepper-and-salt. That
:24:30. > :24:37.water as well that you get, the advantage of having so many good
:24:37. > :24:42.home-grown veg. A touch of olive oil and then lime. I will not make
:24:42. > :24:48.a flower, like Lawrence! A touch of lime juice. Then we have the satay
:24:48. > :24:57.sauce. This is so impressive. chicken is already done. A bit of
:24:57. > :25:01.black pepper. We roll this salad in here. There you go. It's another
:25:01. > :25:06.dish you can take away for your dinner parties. You are a huge
:25:06. > :25:12.dinner party person, with the help of a dog? Oh, my dog. She is a
:25:12. > :25:16.major scavenger. I love doing - I love festivals. I love Christmas,
:25:16. > :25:21.Easter, Hallowe'en, all sorts of things that you can make a feast
:25:21. > :25:26.for a particular day. Those are my happy times. Tell us about the one
:25:26. > :25:32.with the dog, the ham? Oh yeah. Decided to have the entire family
:25:32. > :25:36.over for Christmas and so, you know, it was one of those ones where you
:25:36. > :25:46.had to elongate the table and put all the garden furniture in the
:25:46. > :25:46.
:25:46. > :25:51.kitchen as well. We were just serving and my dog, who is just
:25:51. > :25:55.sitting there, she decided when our backs were turned for one minute
:25:55. > :26:00.that she made off with the ham. whole piece? The whole piece. In
:26:00. > :26:06.her mouth, this is a dog that carries logs this size. She had an
:26:06. > :26:16.entire piece. We had to make a diversion in the kitchen to go and
:26:16. > :26:17.
:26:17. > :26:24.wrestle her like Ray Mears! LAUGHTER You served it? I cut the
:26:24. > :26:29.bits off! There you go. Thank you. Dive into that one. Thank you.
:26:29. > :26:39.nice, light little salad. It's a really simple dish. It looks so
:26:39. > :26:46.
:26:46. > :26:50.delicious. Gorgeous. Tell us what you think. Easy! Mmm. Now, if you
:26:50. > :26:54.fancy something a bit heartier, here is Stuart Gillies with
:26:54. > :26:59.something a whole lot bigger. Welcome back. Great food when ever
:26:59. > :27:05.you come on. This one in particular is a big fan of mine. I LOVE pork
:27:05. > :27:09.belly! What are we going to do with it? Real men's food. We will braise
:27:09. > :27:19.the pork belly. With some apple juice and beef stock. We will make
:27:19. > :27:24.a salad with watercress and turnip. They use them up North! We have to
:27:24. > :27:29.salt the pork belly? It is not smoked or salted at all. So season
:27:29. > :27:37.that well. The great thing about this is it is so cheap. Really
:27:37. > :27:43.cheap. You are looking �3.50 a kilo? Yes. Fantastic value. You get
:27:43. > :27:49.100% yield. Very hot pan. This goes in. Make sure you remove... Take
:27:49. > :27:57.the bones off. Straight into the pan. There is a sink at the back if
:27:58. > :28:03.you want to wash your hands. This gets coloured. Colour up the meat.
:28:03. > :28:13.Colour it really well. Get lots of caramelisation on the meat. Then
:28:13. > :28:18.
:28:18. > :28:24.you get more flavour. Chopped veg to us normal folk! Chop it up rough
:28:24. > :28:30.and then throw it in. The spices are quite unusual? I always use
:28:30. > :28:34.quite a lot of spices in a lot of cooking. To enhance a lot of the
:28:34. > :28:40.flavour. To bring out the flavour and the natural oils, we toast this
:28:40. > :28:50.in a hot pan. Right. As they warm up, they start to release their
:28:50. > :28:51.
:28:51. > :28:56.natural oil. The spices are... Cardamom, cinnamon stick, star
:28:56. > :29:01.anise and black pepper. As soon as that veg is cut up, chuck the whole
:29:01. > :29:06.lot in. You use quite a lot of pork belly as well? We have a couple of
:29:06. > :29:11.dishes. One of them cooks for 48 hours. It breaks down all of the
:29:11. > :29:15.connecttive tissue and it is beautiful. The fat in there, --
:29:15. > :29:18.connective tissue and it is beautiful. The fat in there, it is
:29:18. > :29:25.beautiful. This is slightly different to the dish I had the
:29:25. > :29:30.other day. I was in Germany. I want to thank all the soldiers there,
:29:30. > :29:40.they cooked an amazing dish for me in the field. One dish in
:29:40. > :29:41.
:29:41. > :29:47.particular - cornbeef ravioli - all out of a packet! It was great.
:29:47. > :29:54.spices are in the pestle and mortar. They go in there. Move that out of
:29:54. > :29:59.the way. The smell of aniseed is delicious. This veg you cook for 15
:29:59. > :30:09.or 20 minutes so it goes quite soft. The pork goes back in. Want that in
:30:09. > :30:23.
:30:23. > :30:31.there? Yes. Thank you. Tomato puree. the liquid we use is not just Stock.
:30:31. > :30:36.It is half apple juice and half the stock. It stops you being too heavy.
:30:36. > :30:46.It used or beef stock, it is incredibly heavy and rich. Just
:30:46. > :30:50.
:30:50. > :30:57.cook it in the oven, mice and gently about 120. Gas market
:30:57. > :31:04.number-one. Bring it up to the heat, don't let it boil. I'd take it for
:31:04. > :31:08.the longer you cook it, the better? The slow you go, the meat and the
:31:09. > :31:15.facts combined. Slice the turnips and put those in the vinegar, water
:31:15. > :31:22.and sugar and assault. The Cork belly, when it has been cooked for
:31:22. > :31:31.about six hours, lift it on to a trade. Put it in the fridge and let
:31:31. > :31:41.it sit overnight. You have been a on your travels recently, Los
:31:41. > :31:46.
:31:46. > :31:51.Angeles? Yes, Lala Land. You went on episodes of Hell's Kitchen.
:31:51. > :32:01.we went to judge an episode, everything is louder, about 26
:32:01. > :32:04.
:32:04. > :32:14.cameras. Meadows his career! -- Virgos his career. This spring
:32:14. > :32:15.
:32:15. > :32:25.turnip you get now is mild in flavour. It is a great flavour, a
:32:25. > :32:26.
:32:26. > :32:32.raw or cooked. The us goes into the fridge? Yes, for about two hours.
:32:32. > :32:40.We will peel the cucumber, slice into thin strips and sprinkle on
:32:40. > :32:50.the sugar and watercress macro stock the pork belly, take a nice
:32:50. > :32:56.
:32:56. > :33:02.strips like that. Caramelise this into the oil. Very hot! Caramelise
:33:02. > :33:08.it the very well, and that improves the flavour. You have just got oil
:33:08. > :33:16.in there? Just a little bit of oil and then the fat from the port
:33:16. > :33:26.belly. This is the fat retook from the pork and drained off. And then
:33:26. > :33:30.
:33:30. > :33:40.we reduce by about three-quarters. We add a tiny bit of Vennegoor.
:33:40. > :33:50.
:33:51. > :34:00.how hard you have to cook casseroles. 90 degrees, so you keep
:34:01. > :34:02.
:34:02. > :34:06.it nice and moist and soft. hotter you go, then try a you get.
:34:06. > :34:13.But why you get slow-cooked, and reared animals because all of the
:34:13. > :34:23.flavour is in the meat. A drop of chilli sauce in here as well, to
:34:23. > :34:24.
:34:24. > :34:29.give it a kick. Weak are nearly there. The chilli sauce just gives
:34:29. > :34:34.it a little kick? Yes, and it cuts through the fat of the poor, which
:34:34. > :34:44.is delicious, but it does get a bit saturated and you cannot taste the
:34:44. > :34:46.
:34:46. > :34:53.flavours. How are you getting on the salad? It is done. Smell that.
:34:54. > :34:58.It smells almost of Chinese. Chinese are very good with pork,
:34:58. > :35:08.they are the masters, they are really are. Black pepper and a bit
:35:08. > :35:16.
:35:16. > :35:26.of olive-oil? No other colours in there, James. Easy as that. Spice
:35:26. > :35:36.
:35:36. > :35:46.glazed pork belly with it turn-ups salad. It have a seat at over here.
:35:46. > :35:52.It just keeps coming. I promise I will pass it down. It is so fast to
:35:52. > :35:56.do. At the glaze at the end. That pickle is so simple. The cuts the
:35:56. > :36:02.pork as well, which is quite fatty and you need that for you by
:36:02. > :36:12.digestion. You will live much longer on food like that. Natural
:36:12. > :36:22.
:36:22. > :36:27.of wit, my sponge base is cut into thin pieces and the whisky is ready.
:36:27. > :36:31.You need to separate the strawberries. You need the large
:36:31. > :36:36.ones for the cake itself and the small ones are for the garnish.
:36:36. > :36:41.Strawberries and cream, in season at the moment. UK strawberries are
:36:41. > :36:45.out there and the fresh fruit is starting to come through. We are
:36:45. > :36:52.using the large strawberries first. Just remove the tops Caerphilly and
:36:52. > :36:57.cut them in half. That is just what we need. Now you can enjoy Lorraine
:36:57. > :37:03.with her easy baking ideas. I am always on the lookout for easy
:37:03. > :37:09.recipes, especially on holiday to experience wonderful flavours. I
:37:09. > :37:16.love Thai food, French fruit, Malaysia and food and my favourite
:37:16. > :37:23.is the Spanish and my favourite place for that is Barcelona. -- of
:37:23. > :37:32.French food. I love Barcelona, it is so much my cooking, colour,
:37:32. > :37:39.flavours, the taste. Right now it is all about home-made sweet treats.
:37:39. > :37:43.Fantastic! I am a self-confessed chopper Hollick. I use it a lot in
:37:43. > :37:47.my home cooking and in Barcelona they are mad for it. You can hardly
:37:47. > :37:57.move for chocolate shops and they have a chocolate museum - how cool
:37:57. > :38:08.
:38:08. > :38:18.is that? Look at these! It is so good. Chocolate cookies. I think I
:38:18. > :38:18.
:38:18. > :38:28.am in heaven. I know some people think they can't make their own
:38:28. > :38:34.
:38:34. > :38:37.suites at home, but it is quite like to wave my ingredients into
:38:37. > :38:47.the pan, rather than weighing them into separate bowls and then
:38:47. > :38:47.
:38:48. > :38:57.putting them into the pan, it saves on washing up. I need 120 grams of
:38:58. > :39:00.
:39:00. > :39:04.evaporated milk. 300 grams of soft, light brown sugar. And then
:39:04. > :39:10.marshmallows. It is a bit strange making fudge with marshmallows, but
:39:10. > :39:20.the marshmallows and sweetness and helps the fudge to set. Everything
:39:20. > :39:27.in. The men on the harbour. I wanted everything to dissolve. The
:39:27. > :39:33.marshmallows had just about melted and then turn up the heat. Let it
:39:33. > :39:41.boil. It needs to boil for about five to six minutes. Now the
:39:41. > :39:49.chocolate. I am going to use about 70 grams of this dark chocolate.
:39:49. > :39:58.70-75, and then 300 grams of this milk chocolate. You can grate it,
:39:58. > :40:03.but it takes ages. I am all for chopping. These two beauties, fudge
:40:03. > :40:09.and peppermint creams remind me of when I was younger. I used to make
:40:09. > :40:13.them so much as a child. The release my inner child. That has
:40:13. > :40:19.been bubbling away for about five minutes, so I will add the
:40:19. > :40:23.chocolate now. I want to chocolate to melt, so I will leave it there
:40:23. > :40:33.to sit for about a minute and then I will stir it through. Just get
:40:33. > :40:35.
:40:35. > :40:43.rid of these. The chocolate is ready. Just give it a couple of
:40:43. > :40:49.stirs. I have lined in this tint with baking parchment. No need to
:40:49. > :40:59.do it all the way around, just on either side like that, it is fine.
:40:59. > :41:01.
:41:01. > :41:10.-- tin. Look at that! It looks beautiful! There is a few lumps in
:41:10. > :41:18.there, but that is fine, it all adds to the texture. Just move it
:41:18. > :41:23.around a bit. I will just leave that to set up while I get on with
:41:23. > :41:31.my peppermint creams. Which, I have already made. I will dip them into
:41:31. > :41:38.melted chocolate, but first let me tell you how I made them. I put 300
:41:38. > :41:44.grams of icing sugar into a bowl, with 125 grams of condensed milk
:41:44. > :41:53.and a quarter of a teaspoon of peppermint extract. Mix up and then
:41:53. > :42:01.roll it out to just about a �1 coin thickness. Cut it into round shapes,
:42:01. > :42:07.but you can do anything you like. Keep rolling at the mixture and
:42:07. > :42:14.cutting them up until it is all used up. Now time to dip. I am
:42:14. > :42:24.going to take one and then about half way in the chocolate like that,
:42:24. > :42:25.
:42:25. > :42:30.let it be drip off. And then back on to the paper. Do another one...
:42:31. > :42:40.I am going to dip a few more and then let them set, and then later I
:42:41. > :43:12.
:43:12. > :43:18.me and it's not just about eating it, it is about cooking it,
:43:18. > :43:23.especially when it is cold outside. When the nights are drawing in, I
:43:23. > :43:28.like to rustle up something that requires no cooking at all, or cook
:43:28. > :43:32.a tasty dinner or make something like chutney. I find great comfort
:43:32. > :43:40.in the kitchen, and that is where I am going out. But first, I have
:43:41. > :43:45.some shopping to do. When it comes to Christmas and birthdays, and
:43:45. > :43:50.never normally stuck for a gift because I love to give food as
:43:50. > :43:57.presence. Things like cookies and macaroons, and home-made chocolates.
:43:57. > :44:07.I just find that people think it is really personal. And I just seem to
:44:07. > :44:07.
:44:07. > :44:12.love it. I love to tide the gifts up with some ribbon. Sometimes I
:44:12. > :44:22.buy the ribbon on line, sometimes from the haberdashery store, but
:44:22. > :44:27.
:44:27. > :44:32.I'll have an excuse to come to the market. And that one is perfect.
:44:33. > :44:37.This time of year I love to whip up jars of delicious shut knees and
:44:37. > :44:44.jams, and when it is cold outside there's nothing like a warm,
:44:44. > :44:49.savoury jam. 450 grams of tomatoes and roughly chopped garlic cloves.
:44:49. > :44:56.Two chopped chillies and one centimetre of ginger that has been
:44:56. > :45:00.grated. Granulated sugar, balsamic and salt and pepper. Tablets
:45:00. > :45:09.everything together until it is finely chopped. Then pour it into a
:45:09. > :45:14.pan. Boil it the 25-30 minutes, stirring occasionally until it
:45:14. > :45:19.thickens and becomes like a syrup. When the time is up, take it off
:45:19. > :45:23.the heat and leave it for 20 minutes before pouring it into
:45:24. > :45:28.sterilised jars, using a sterilised jug. Some people boil their
:45:28. > :45:35.equipment, but put it in the dishwasher on the hottest cycle.
:45:35. > :45:45.When it is cool, close the lid, tie the ribbon around and write a label,
:45:45. > :45:53.
:45:53. > :45:57.Asian chilli jam. Tie it on and I'm cooking at home, there are
:45:57. > :46:04.certain ingredients I consider to be essentials, must-haves. These
:46:04. > :46:12.are some of them. Dried pasta, always dried unless I make it
:46:12. > :46:18.myself and rice, arborio. Basmati for serving with curry. Tinned
:46:18. > :46:24.cherry tomatoes, I find them more tasty. I use sea salt to finish
:46:24. > :46:30.dishes and in dressings. Mustard, I like mine to be the hot English
:46:30. > :46:36.type, jarred and powdered. And garlic. Chopped, grated, made into
:46:36. > :46:42.a paste, but I never use the garlic crusher. I don't like washing it
:46:42. > :46:48.up! Olive oil, Italian or Spanish. I love the vibrant, fruity flavours.
:46:48. > :46:58.As I'm crazy for all things Spanish, sherry. A dry sherry is just great
:46:58. > :47:09.
:47:09. > :47:15.for sweet and savoury cook. Those and I'm right in the middle of my
:47:15. > :47:23.dissertation. All I can think about are my spicy-baked ribs with sticky
:47:23. > :47:27.honey sauce. I thought I would go home and bake the ribs and do some
:47:27. > :47:32.studying later. I so often have ribs for dinner. They are such a
:47:32. > :47:42.great comfort food. They are cheap, they are easy, everyone loves them
:47:42. > :47:42.
:47:42. > :47:47.and you don't have to get the cutlery out dr perfect! -- perfect!
:47:47. > :47:57.The ribs will be sticky, sweet and spicy. Everything is ready. Time to
:47:57. > :48:02.cook. So the first bit of flavour comes from the spice rub. It's a
:48:02. > :48:11.lovely combination of a tablespoon of five spice, one star anise, a
:48:11. > :48:17.tablespoon of fennel seeds and a few Sechuan pepper seeds. I'm going
:48:17. > :48:23.to get the ribs all covered in this spice rub. And then pop them on to
:48:23. > :48:28.a baking tray. And then these need to go into the oven for an hour at
:48:28. > :48:37.200 degrees. Then I will make a lovely honey-glaze sauce and then I
:48:37. > :48:42.will do some homework! I know which one I would prefer to be doing! So
:48:42. > :48:50.the sauce is two tablespoons of olive oil, with a few squidges of
:48:50. > :48:55.honey, garlic, couple of cloves, 150ml of soy sauce, the zest of a
:48:55. > :49:00.lime and sesame seeds. They are optional but I like to add three
:49:00. > :49:05.tablespoons because I love that nutty crunch. Then one to two red
:49:05. > :49:10.chillies that have been deseeded. Then bring the sauce to the boil
:49:10. > :49:20.and let it bubble away for a couple of minutes and then take it off the
:49:20. > :49:36.
:49:36. > :49:40.The glaze. Brush this on. All over. It is lovely and sticky. And I
:49:40. > :49:47.don't put the glaze on at the beginning because the honey will
:49:47. > :49:57.burn in the oven. Lovely. And then spring onions - I have a bunch here
:49:57. > :49:59.
:49:59. > :50:09.- sprinkle them over the top. And salt and pepper. Extra flavour.
:50:09. > :50:10.
:50:10. > :50:18.Getting the salt there. And some pepper. Perfect. Then back in the
:50:18. > :50:24.oven for 15 minutes. In you go. Now, I will get on with the other stuff.
:50:24. > :50:31.To go with the ribs, a rocket salad straight out of the bag, drizzled
:50:31. > :50:35.in balsamic vinegar and extra virgin olive oil. That is all that
:50:35. > :50:45.is necessary. And then just reheat the glaze that was left over to
:50:45. > :50:48.
:50:48. > :50:57.serve on the side. Oh, yes! Perfect. Right, put these on to the plate
:50:57. > :51:06.here. Pile them nice and high, like that. And I want to get all this
:51:06. > :51:12.lovely spring onion as well. And I do like a bit of colour. A sprinkle
:51:12. > :51:22.of extra chilli on top. Now, there is only one way to eat these and
:51:22. > :51:38.
:51:38. > :51:48.Charlotte Royale - but I call it Swiss roll bowl cake. The sponge is
:51:48. > :51:50.
:51:50. > :51:54.dabbed with rum. Off to the kitchen. You cut the Swiss roll into one-
:51:54. > :52:02.centimetre pieces. So I like to make it so that the swirl goes the
:52:02. > :52:06.same way. I think it looks so much more impressive. I've made this
:52:06. > :52:13.loads of times. I have found the only Swiss rolls that don't work
:52:13. > :52:20.are the ones covered in chocolate. Now, that's the base. There's lots
:52:20. > :52:27.of holes around there. Lots of gaps. So I'm going to take some Swiss
:52:27. > :52:35.roll, rip it up, squish it into the gaps. Now I will give it a bit of a
:52:35. > :52:45.kick. I will use some rum. Pour that in there. You can use any
:52:45. > :52:47.
:52:47. > :52:55.alcohol you like, some sherry, limoncello, or apple juice! Dab
:52:55. > :53:02.that all over the sponge. I'm very excited about this cake. That's it.
:53:02. > :53:10.All saturated. Now the chocolate ice-cream. Just squeeze the whole
:53:10. > :53:18.lot in. Scoop out as much as I can there. This is a three-litre bowl
:53:18. > :53:23.so I've got between two to three litres of ice-cream. The ice-cream
:53:23. > :53:33.has been softened a bit. I will re- freeze it so the rule is to thaw it
:53:33. > :53:36.
:53:36. > :53:40.with a lid on but not too much. So this clingfilm is so that once
:53:40. > :53:45.the cake has frozen, it is much easier to take it out of the bowl.
:53:45. > :53:49.You can see why this is on my comfort cooking list - three
:53:49. > :53:59.ingredients, no cooking, huge rewards! It will take a few hours
:53:59. > :54:12.
:54:12. > :54:19.to harden up. Then it is ready to warm it up a bit with my hands so
:54:19. > :54:26.that it comes out much more easily. I'm gently easing around the
:54:26. > :54:36.clingfilm, pulling it up. And then pop a plate on top upside-down and
:54:36. > :54:39.
:54:39. > :54:49.flip it and, hopefully, wow! I am very happy with that. I can't wait
:54:49. > :54:51.
:54:51. > :54:58.to get stuck in! A sprinkling of raspberries and some mint. That is
:54:58. > :55:02.a cake! Delicious. Now we are not cooking live today.
:55:02. > :55:12.Instead, I am showing you some of the highlights from the Saturday
:55:12. > :55:15.
:55:15. > :55:25.Kitchen recipe archives. Still to come: National pride is at stake as
:55:25. > :55:27.
:55:27. > :55:33.Michael Caines takes on Michael Baloo. Paddy McGuinness faces Food
:55:33. > :55:39.Heaven or Food Hell. Will he get these sticky-glazed beef ribs for
:55:39. > :55:43.Food Heaven? You can find out at the end of the show. So a recap on
:55:43. > :55:47.the cake. We take the strawberries and place them around the metal
:55:47. > :55:53.ring with the cut side around. This is where you need the larger ones
:55:53. > :55:59.for this. When they are freshly-cut, they should stick to the side of
:55:59. > :56:06.the tin. They go all the way around. Depending on how well you like the
:56:06. > :56:10.guests depends on how much fruit you put in. A little drop of whisky
:56:11. > :56:13.there. Then fill it with whipped cream. Here is Tana Ramsay with a
:56:13. > :56:18.fabulous family favourite. Good to have you on the show. What
:56:18. > :56:22.are we cooking? We are doing something nice and easy. A great
:56:22. > :56:26.way to hide vegetables if your kids are fussy about them. I thought you
:56:26. > :56:32.were going to say Gordon! He is not allowed to be fussy. Pork and lamb
:56:32. > :56:35.mince and we will be making meatballs with apple, ginger, red
:56:36. > :56:42.pepper, coriander, bind them together with egg white. Then we
:56:42. > :56:46.will do a nice sweet-and-sour sauce with some courgettes, baby leeks,
:56:46. > :56:50.tomatoes. That will go in with a bit of malt vinegar and some brown
:56:50. > :56:53.sugar. OK. Blitzed up and the meatballs are pan-fried and then
:56:53. > :57:00.you will bake them for a bit in the sauce. I have a fair bit of
:57:00. > :57:05.chopping to do. You have. chopping away. If you could do half
:57:05. > :57:11.of each of those for me, please? can do that. You are using lamb and
:57:11. > :57:17.pork? I am using lamb and pork. I will grate apple in there. I don't
:57:17. > :57:23.take the skin off. Obviously, pork and apple are a classic combination.
:57:23. > :57:27.You could use pork mince, but I like mixing both of them. If you do
:57:27. > :57:33.this the day before, it means you have a quick and easy supper. The
:57:33. > :57:38.sauce can be done ahead as well. You can glam them up as well, the
:57:38. > :57:46.meatballs? You can serve it with a different garnish for the adults
:57:46. > :57:49.later? Exactly. Thank you. Finally diced. You are grating the ginger
:57:50. > :57:54.and the apple with the skin on? You can take it off if you want to
:57:54. > :58:02.be fussy. I find it is easier to leave it on. It is a rustic dish.
:58:02. > :58:09.Rustic is my way of cooking! And then that can come into the bowl
:58:09. > :58:13.here. And a bit of seasoning. With the kids, you can quite careful
:58:13. > :58:17.with salt. You are hiding the veg. Your kids are not that fussy?
:58:17. > :58:20.are not. They are not allowed to be! LAUGHTER They are not. I have
:58:20. > :58:25.never found it a problem with them. They go through the fussy stage
:58:25. > :58:28.when they are little. They are pretty good now. We went to
:58:28. > :58:31.Thailand at Christmas and they have got to the stage where they like
:58:31. > :58:37.shocking you can how exotic they can be with their tastes. Talking
:58:37. > :58:42.to Paul earlier, your son is quite fussy with veg? Yeah. He's got his
:58:42. > :58:46.three favourite things. I have seen the girls open up and they eat
:58:46. > :58:50.better now. Yeah. I think the other thing is sometimes with the kids,
:58:50. > :58:55.they are quite proud of what they have eaten, if they don't know it
:58:55. > :59:01.is in there, and you say, "Do you know what was in there?" Or
:59:01. > :59:06.encourage them to help you in the kitchen. I have done that. If you
:59:06. > :59:14.would make them into meatballs probably about two inches. OK.
:59:14. > :59:19.will... I will give this a quick mix. So egg white to bind it?
:59:19. > :59:25.white to bind it. There we go. And... As well as a busy mum and
:59:25. > :59:30.everything else, you are doing the marathon, is that right? I am. It
:59:30. > :59:34.is kind of - five years ago, I did my first one. It is quite addictive.
:59:34. > :59:40.I know it sounds crazy. I said I would never do a marathon. I
:59:40. > :59:44.enjoyed it. It is like Carnival Day in London. Each year, I think I'm
:59:44. > :59:48.going to better my time. It's good fun. It really is. It is very
:59:48. > :59:53.painful. It is hard work. It does mean you can eat whatever you like
:59:53. > :59:56.when you are training like that. the meatballs are there. Great.
:59:56. > :00:00.They need to then just be dusted with flour and then you will put
:00:00. > :00:03.them in the fridge for half an hour. As I said before, if you do it the
:00:03. > :00:13.day before, it is really quick and easy. You can do the sauce the day
:00:13. > :00:26.
:00:26. > :00:31.Jepps, red onion, baby leeks and some vine tomatoes as well. You can
:00:31. > :00:39.put anything in this source. It is the typical dish to tidy up the
:00:39. > :00:49.fridge, all of the odds and ends. Roughly chopped because you will be
:00:49. > :00:51.
:00:51. > :00:59.putting it in the Blitz or any way. Then some nice, fresh basil as well.
:00:59. > :01:04.It touch of oil in there. You'll simply cover the meat balls and
:01:04. > :01:11.there Ben Cooke a little. The so put them in. I feel like we have
:01:12. > :01:21.got three chefs watching us over there. Do you find cooking relaxing,
:01:22. > :01:23.
:01:23. > :01:29.Paul? The it takes my mind off the other job. I am more than
:01:29. > :01:36.enthusiast, watching Kitching skills. It is terrifying, everyone
:01:36. > :01:40.is so precise in the kitchen, but my style is a bit hit and miss. I
:01:40. > :01:45.will at the malt vinegar and sugar, which is the sweet and sour
:01:45. > :01:50.elements. It will very to taste what ever you want. It is nice for
:01:50. > :01:56.the kids to have the contrasting flavours. Cut that down basically.
:01:56. > :02:02.How long do you cook that for, about 10 minutes? A bit longer, you
:02:02. > :02:12.want it to be nice and soft. Basically just seal off the
:02:12. > :02:12.
:02:12. > :02:18.meatballs? The great way to hide all the verge. Blending it, yes. I
:02:18. > :02:25.still have to blend the source until it's like soup. You have
:02:25. > :02:33.another book in the pipeline? have. You are quite busy then?
:02:33. > :02:39.I do all day is cook and eat. this one entertainment? It is
:02:39. > :02:45.family orientated, but it is very much easier entertaining at home,
:02:45. > :02:55.10 ways with chicken, 10 ways women's. Hours talking to you
:02:55. > :02:59.earlier about how many ways you can use mince. You do get stuck, you do
:02:59. > :03:04.want your children to eat different kinds of things, but it is
:03:04. > :03:08.different ways of presenting it so they don't get bored. The new book
:03:08. > :03:14.is showing you a simple ways a with, and it is keeping it on the
:03:14. > :03:24.domestic line. I'm not trained as a cook, as you can probably see.
:03:24. > :03:28.have somebody else to chop the you. If his great. Just bake that
:03:28. > :03:33.together for about 20 minutes, so it comes together. The meatballs,
:03:33. > :03:41.they don't try out because they are in the sauce. And also the lamb
:03:41. > :03:47.will keep it moist. It also looks a bit like curry? It is a dark sauce.
:03:47. > :03:54.If it starts to stick, you could add a touch of water? We can test
:03:54. > :04:01.it now as to how sweet and sour you really want it. Just put the rice
:04:01. > :04:06.out. And then some basil? Fresh basil to go on. I know the last
:04:06. > :04:12.time you were here, was the first time cooking on live television?
:04:12. > :04:16.was absolutely terrified. We were doing chicken and butter bean stew.
:04:16. > :04:23.I remember the omelette story way you and Gordon were practising
:04:23. > :04:33.until about for re M. How many times has eaten this this week?
:04:33. > :04:38.
:04:38. > :04:48.kids have had it about five times. -- 4AM. It was worth the effort.
:04:48. > :04:50.
:04:51. > :04:57.Pork and apple meatballs with sweet and sour sauce. So poor as that.
:04:57. > :05:02.Add a bit of wind as well. Meatballs at 10am, and then you get
:05:02. > :05:12.wind as well. That source is fascinated, it looks like curry
:05:12. > :05:12.
:05:12. > :05:17.when you have finished it. Tell us what do you think. And very nice.
:05:17. > :05:24.You need to learn to take a bigger spoonful, because when it gets
:05:24. > :05:28.passed out, it never comes back. You can adapt to the sauce to what
:05:28. > :05:35.ever you fancied. You can have it more spicy as opposed to sweet and
:05:35. > :05:38.sour. It is a very good dish. A Michael Caine is enjoying his
:05:38. > :05:43.meatballs. Here he is again but this time he
:05:43. > :05:49.is doing his bit for Queen and country as he takes on a top
:05:49. > :05:57.American chef, in a transatlantic challenge. Usual rules, Daniel, who
:05:57. > :06:01.would you like to beat on the board? Well, I will see. He is
:06:01. > :06:11.feeling confident. A have you been practising? The no, I never
:06:11. > :06:48.
:06:48. > :06:55.that sticks. E did not put any butter in it. Scrambled eggs.
:06:55. > :07:03.Scrambled eggs, disaster. Live on television, can you believe that? I
:07:03. > :07:13.don't know if I should eat this with a fork or a straw. This Pan is
:07:13. > :07:15.
:07:15. > :07:21.a disaster. It is now. How do you think you did? You did good.
:07:21. > :07:27.this is a Spanish omelette, it is a little flat. You did it in just
:07:27. > :07:34.over 42 seconds, so you can put it on your fridge. Put it on my head.
:07:34. > :07:43.What is my time, remind me where I am? I will be back. I will be back
:07:43. > :07:49.with my own plan. Was I a little slower? 24 seconds.
:07:49. > :07:54.Don't know how I survived this long eating on it's like that. I have
:07:54. > :07:59.filled the cake with fresh cream. The thin layer of sponge underneath,
:07:59. > :08:07.the same one goes on top and we've dust it with icing sugar over the
:08:07. > :08:16.top. Not too much, don't worry about the cracks there, they are
:08:16. > :08:20.fine. Then get the sugar arm, and while that Cox, here is Lawrence
:08:20. > :08:28.with a great weekend recipe. I mention British food, you are a
:08:28. > :08:35.big fan and British, local food. Seasons are quite short? Our menu
:08:35. > :08:41.changes the first Wednesday of every month. We have trout, cold,
:08:41. > :08:46.poached sea trout. Water vinegar, onions, fennel, leeks and vinegar.
:08:46. > :08:56.Bring it to the boil, pour it over the trout, and then put clingfilm
:08:56. > :08:57.
:08:57. > :09:04.on it. We will make salad cream. First of all I will make a billion.
:09:04. > :09:12.I will Porsche and the salmon. Trout? Like I said in rehearsals, I
:09:12. > :09:16.will get it wrong. We are using sea trout. Tell us about it. It is my
:09:16. > :09:22.great Arri, starts off in fresh water and then goes into the sea
:09:22. > :09:32.and then comes back to fresh water. It is in season now, and the price
:09:32. > :09:34.
:09:34. > :09:37.is good. Boil this for about 20 minutes, then pour it straight over.
:09:37. > :09:42.It is a great way of cooking, particularly with a white
:09:42. > :09:48.vegetables. I know you are using carrots, but you want Leeks, fennel
:09:48. > :09:56.and that sort of flavour. No garlic in there? No garlic. But the
:09:56. > :10:04.clingfilm over the top. When it is cold, it will be fantastic. We take
:10:04. > :10:12.the water, which we have got in here. Straight into a hot pan. We
:10:12. > :10:17.have the bay leaves, sold, and peppercorns. Parsley and all of the
:10:17. > :10:22.vegetables. Vinegar is important in this, because it sets the fish.
:10:22. > :10:26.will put the flour and English mustard powder. If you want to make
:10:26. > :10:36.salad cream, this is how you do it. We have the flour, English mustard
:10:36. > :10:40.powder, and sugar if you want to, not too sweet. If you have made
:10:40. > :10:50.some Vidic cheese sauce, this is a good way to start, use olive oil
:10:50. > :10:58.
:10:58. > :11:05.instead of butter. I need a wooden spoon. Just moist in it. This is
:11:05. > :11:10.samphire? In Elizabethan times, it was a precarious pastime to do it
:11:10. > :11:18.because it was grown on rocks and people used to die picking up. The
:11:18. > :11:28.other name for samphire is glass- walled. When it was cooked, the
:11:28. > :11:32.
:11:32. > :11:40.Ashes would make glass. It came from fans didn't it? -- France. I
:11:40. > :11:48.believe it was used to make soap? It was, all manner of uses. This is
:11:48. > :11:55.like a thick paste. Just put the egg in there. Pour the milk
:11:55. > :12:03.straight on top of the egg. Just whisk it lightly. This is cold milk.
:12:03. > :12:11.You are making your own salad cream and that man over their uses his
:12:11. > :12:17.own ketchup. Nothing wrong with that. Don't want to get this all
:12:18. > :12:26.over the stove, Janet is watching. We were just mix it. The start off
:12:26. > :12:31.with a little bit, and then I will add that. Just gradually build it
:12:31. > :12:38.up. Last time you on you cook your famous breakfast you won the awards
:12:38. > :12:43.for?, we got the best breakfast award in London. Anybody that has
:12:43. > :12:52.not been commit it is an interesting restaurant. It
:12:52. > :13:00.overlooks... The menu reflects the best of seasonal produce and it is
:13:00. > :13:05.a lot of work to keep the menu fresh. You're using Jersey Royals,
:13:05. > :13:09.and then we will be using the Duke of York red potatoes. So we have to
:13:09. > :13:17.keep on top of it all. You will flavour this with something
:13:17. > :13:21.different? Can you get the bowl out of the fridge. Let it simmer and
:13:22. > :13:31.cook it out. I mentioned there is an unusual degree ingredient?
:13:31. > :13:39.Vanilla. The Naylor in salad cream? Try it, Trust Me. Cold poached sea
:13:39. > :13:46.trout, and with that on the side, it is delicious. Vanilla in salad
:13:46. > :13:50.cream, Alan? It sounds very nice, I am all for it. You can keep the
:13:50. > :13:55.salad cream in a jar in the fridge, it lasts about a week. When you
:13:55. > :14:05.think of British food you think of me to an astute, it is difficult
:14:05. > :14:06.
:14:06. > :14:10.doing stuff for vegetarian food? is a good test was. The garlic with
:14:10. > :14:14.buyers from the Isle of Wight. We try to source as much seasonal
:14:14. > :14:18.British producer of possible. Isle of Wight is famous for garlic?
:14:18. > :14:24.It is a reflection of the light on the ocean that makes the most
:14:24. > :14:30.amazing garlic. Look at these tomatoes. These are Heritage
:14:30. > :14:40.tomatoes. What is this one called? I do not know, I will get my coat.
:14:40. > :14:42.
:14:42. > :14:49.It is on my list. I think these are fantastic. What is is one called.
:14:49. > :14:55.You carry on. The Black Sea man tomato, speckled Roman, purple
:14:55. > :15:00.speckled tomato. Look at these fantastic colours, they are all
:15:00. > :15:06.Heritage tomatoes but they have an individual flavour. Different
:15:06. > :15:14.levels of sweetness. Spread them out on the plate. They are quite
:15:14. > :15:24.difficult to growth. They are called heirloom tomatoes. Just
:15:24. > :15:30.
:15:30. > :15:34.taking the blood line out of the scraped it for me? Good man! I have
:15:34. > :15:41.opened it up ready for you. The vanilla goes in at the last minute?
:15:41. > :15:48.Yes. Give it a little scrape and stir it in. The idea is you layer
:15:48. > :15:55.these different flavours of tomato? Build them up, each layer. There we
:15:56. > :16:01.go. They look fantastic. This one on the top - just salt, pepper.
:16:01. > :16:11.nice little stack. Then the samphire... There you go. That's it.
:16:11. > :16:12.
:16:12. > :16:16.Lovely. And the vanilla has gone in there? Yes. Give it another scrape.
:16:16. > :16:26.Give that a stir on the top. If you can put the samphire on the plate
:16:26. > :16:27.
:16:27. > :16:34.for me, chef? There you go. Scrape that lot in. A little bit of that.
:16:34. > :16:44.It is quite interesting. Vanilla works with fish - Rick has cooked
:16:44. > :16:48.it as well. Put a touch of rapeseed on there. A few teardrops over the
:16:48. > :16:58.top. Alan, have you ever had samphire before? I don't know if I
:16:58. > :17:00.
:17:00. > :17:08.have. Lovely. Do you want to do a chefy... No. What is that dish?
:17:08. > :17:16.Poached sea trout, heritage tomatoes and vanilla salad cream.
:17:16. > :17:23.It looks delicious. Right, vanilla salad cream - a first for me.
:17:23. > :17:33.What do you think of that? It's a good dish. He called it John West
:17:33. > :17:35.
:17:35. > :17:45.this morning! It is a great way of cooking fish. Mmm. I'm getting a
:17:45. > :17:46.
:17:46. > :17:54.bit of vanilla, but more mustard. Yeah, yeah. LAUGHTER Five out of
:17:54. > :18:04.ten! What do you think of the heritage tomatoes? They are
:18:04. > :18:07.
:18:07. > :18:14.tomatoy! The level of rankness on that, what do you reckon? It is
:18:14. > :18:20.very nice. I don't normally go in for creamy, gooey muck! You have
:18:20. > :18:25.pulled it off! At least you didn't chuck a knob of butter on! That is
:18:25. > :18:30.what I would do. Now to take the metal ring off, you can use a hot
:18:30. > :18:34.cloth. It is easier with a blowtorch. Go round the edge. All
:18:34. > :18:39.this is doing is loosening up the cream. Then we lift it off. It
:18:39. > :18:45.comes off like that. The sugar is cooking. As a different texture on
:18:46. > :18:52.the top of the cake, get some metal skewers. You can either heat this
:18:52. > :18:57.up, to get them nice and hot. You want them glowing hot. When they
:18:57. > :19:07.are really hot, you can score it up-and-down the top, like a chess
:19:07. > :19:11.
:19:11. > :19:19.board. Make sure they are nice and hot. Again, just for a little
:19:19. > :19:26.garnish on the top. You could blowtorch the top. For this, it
:19:26. > :19:31.looks nicer if you go over the surface like that. The sugar wants
:19:31. > :19:36.another two minutes. While you can enjoy Paddy McGuinness, who is a
:19:36. > :19:43.volatile comedian at the best of times. Would it kick-off when he
:19:43. > :19:50.faced his Food Heaven or Food Hell? Food Heaven would be the spare ribs.
:19:50. > :19:57.We have beef ribs. It could be with a sticky glaze with coleslaw and
:19:57. > :20:02.jacket potato. Food Hell, that pile of liver! How do you think these
:20:02. > :20:07.lots have decided? You thought this guy was going to stitch you up?
:20:07. > :20:11.pair of them have had a go today! The pair of you have had a go!
:20:11. > :20:16.the man with the knife. It is not them that you need to be worried
:20:16. > :20:24.about. It is Julie because she voted for Food Hell. You have been
:20:24. > :20:33.so nice. Everybody else voted Heaven! Yeah! Out of order, Julie!
:20:33. > :20:38.Out of order, love! Calm down. LAUGHTER Put the ricer down. It is
:20:38. > :20:45.like working with children. If you can make me some mayonnaise? We
:20:45. > :20:50.will make a coleslaw, mustard, vinegar, whip it up with some oil,
:20:50. > :20:54.and then I want you to do a coleslaw. Carrots, cabbage, onion
:20:54. > :20:59.and that is it. Baked potatoes are in the oven. With the beef, when
:20:59. > :21:03.ever you are making spare ribs, you need to poach them. The common
:21:03. > :21:09.mistake is to take the ribs and then throw the sauce on it and
:21:09. > :21:19.roast them. That is what I do. don't get them falling off the bone.
:21:19. > :21:22.
:21:22. > :21:30.Exactly. What we do is we take our ribs, throw them in the water. And
:21:30. > :21:34.then we've got our mixture of spices - peppercorns, bayleaf...
:21:34. > :21:39.For such a simple-looking dish, this is quite technical. I wouldn't
:21:39. > :21:42.do any of that. I think ribs, you put them in the oven and put a bit
:21:42. > :21:49.of sauce on. There is more to it. There is more to it than that! You
:21:49. > :21:58.want them falling off the bone. That is what amazes me about you
:21:58. > :22:03.lads. Cracking. My butler's wife, she can cook anything like that. It
:22:04. > :22:11.amazes me. All we do is bring that to the boil. And then you need to
:22:11. > :22:16.cook that for about 30 or 40 minutes. Yeah. And then we've got
:22:16. > :22:20.some that we have cooled down. Before we do anything, our sauce.
:22:20. > :22:28.This is the secret. These ingredients, you want sticky ribs?
:22:28. > :22:38.This is how to make them. Starting off with the ingredients. We have
:22:38. > :22:40.
:22:40. > :22:50.ketchup, soy, brown sugar. It will give a bit of kick. So honey, this
:22:50. > :22:51.
:22:51. > :22:55.chilli - chapottle... What is that in Scrabble! Happy with that?
:22:55. > :22:59.like that. Teriyaki and your bourbon. All we do is you bring all
:22:59. > :23:09.this lot together, so the ketchup goes in. I've got one of these!
:23:09. > :23:14.
:23:14. > :23:22.Exactly the same one. Is that the professional's's?
:23:22. > :23:29.proProfessional's Choice? Professional's choice? Teriyaki,
:23:29. > :23:36.you like that. You like Chinese food? Love it. That goes in. What
:23:36. > :23:41.is a teriyaki sauce? It's a Japanese sauce. And then the
:23:41. > :23:48.bourbon. You are not drinking that! Give this a mix together. What I'm
:23:48. > :23:58.going to do is we have a whisk - just whisk this up. Can I do
:23:58. > :24:05.something? I'm loving this. You can whisk that. I love these cooking
:24:05. > :24:10.things. What are you doing? Making mayonnaise. Now, this is what you
:24:10. > :24:16.end up with. You have your tray and you take your ribs, look, and then
:24:16. > :24:21.pop those in. Ooh! Wow. This is the idea, literally you can take all
:24:21. > :24:26.the ribs and these have been cooked so they are nice and soft. Yes.
:24:26. > :24:32.do the same thing with pork ribs as well. Cook them beforehand. I can't
:24:32. > :24:38.believe you voted Hell, Julie! Bang out of order, my love. It is a bit
:24:38. > :24:44.out of order. I like ribs. I do. These go in here. Pile them all on
:24:44. > :24:48.the tray. Of course, if you are doing barbecue ribs, cook them the
:24:48. > :24:53.same way and put the barbecue sauce on, saving some for later. I was
:24:53. > :24:59.going to say what you are doing with that sauce? The whole lot goes
:24:59. > :25:05.on. You are not put any tin foil on there. Have you got money to burn?
:25:05. > :25:10.They cost a fortune! Always put tin foil on. Do you? Of course I do.
:25:10. > :25:18.Why? Have you tried cleaning one of them? It is non-stick! I have to
:25:18. > :25:25.get my money back then! LAUGHTER The sauce goes over the top. Now,
:25:26. > :25:30.you roast them. That looks gorgeous. 20 minutes and keep turning them in
:25:30. > :25:40.the oven. Keep rolling them around in the sauce. Then, over here,
:25:40. > :25:41.
:25:41. > :25:45.check this out. Oh! Look at this! Look at them. Oh, look at them!
:25:45. > :25:51.Grab the potato, guys. Keep your fish with fancy wine, that cease
:25:51. > :25:59.what we are talking about! LAUGHTER Coleslaw. This is proper grub.
:26:00. > :26:08.is what we want. Exactly. In his restaurant it would be 48 quid!
:26:08. > :26:15.We've got that. Look at that. that? Get some of that on! Wow!
:26:15. > :26:22.have our ribs. My mouth is watering here. We have our ribs. I will pile
:26:22. > :26:30.these up. It should fall off the bone. Oh. These will be hot. Yeah.
:26:30. > :26:34.Yeah. There's your sauce. Oh. serving it how I do at home. This
:26:34. > :26:39.is a starter portion! Look at that. LAUGHTER Dive into that. Tell us
:26:39. > :26:46.what you think. Thank you very much. I will pour that over the top.
:26:46. > :26:56.some of that on. Dive in. They will be hot. Them are hot. While you are
:26:56. > :26:59.
:26:59. > :27:06.driving in, girls, bring over the glasses. Oh! James... What?! Oh, oh.
:27:06. > :27:11.Hey! LAUGHTER We are all friends here now! Oh! Tell us what you
:27:11. > :27:15.think. Gorgeous, that, James. like that? Beautiful.
:27:15. > :27:21.That is all we have time for on today's Best Bites. To finish off,
:27:21. > :27:26.we have the strawberries that I will put on the cake like this. My
:27:26. > :27:29.sugar is cooling down. This is where you can mix and match the
:27:29. > :27:33.berries. British strawberries, when they are in season, there is
:27:33. > :27:40.nothing else like them. We have the strawberries, the wonderful
:27:40. > :27:44.raspberries, the great ones are from Scotland, so the west coast of
:27:44. > :27:49.Scotland, then the blueberries. You can mix and match. Whatever fruit,
:27:49. > :27:56.it is entirely up to you. The soft fruit goes really well. Then a few
:27:56. > :28:06.blueberries on the top as well. I'm back next week at the same time.
:28:06. > :28:08.
:28:08. > :28:15.Remember, all the dishes from today are on the website. Have a go at
:28:15. > :28:19.this. All we have in there is some plain caster sugar, heated up,
:28:19. > :28:27.allow it to cool down and then you can lift it over the top of a steel.
:28:27. > :28:32.Do this in the garden, maybe. And spin it over the top. I will be