Episode 33

0:00:02 > 0:00:04Good morning. We've got a feast of food coming up

0:00:04 > 0:00:05in today's Best Bites.

0:00:26 > 0:00:28Welcome to the show.

0:00:28 > 0:00:30Once again, we dig deep into the Saturday Kitchen

0:00:30 > 0:00:32treasure trove of recipes.

0:00:32 > 0:00:36Today's treats include a superb sweet passion fruit

0:00:36 > 0:00:38Baked Alaska for actress Natalie Dormer.

0:00:38 > 0:00:42If that was not impressive enough, Tristan Welch has a spectacular

0:00:42 > 0:00:46lobster tortellini recipe which would make a stunning Sunday lunch.

0:00:46 > 0:00:49This is one of the most beautiful ways

0:00:49 > 0:00:51of extracting flavour out of things.

0:00:51 > 0:00:53If you prefer beef at the weekend,

0:00:53 > 0:00:55Angela Hartnett has the perfect recipe.

0:00:55 > 0:00:58It is basically your leg part of your meat. The thigh there.

0:00:58 > 0:01:00It is beautiful.

0:01:00 > 0:01:02Her coq de boeuf with cavolo nero and gnocchi.

0:01:02 > 0:01:05It would make a stunning dish for all the family.

0:01:05 > 0:01:09TV presenter John Craven faces his food heaven or food hell.

0:01:09 > 0:01:12A classic beef stroganoff with sauteed potatoes for food heaven

0:01:12 > 0:01:16and a lamb stuffed marrow with mozzarella and herbs for food hell.

0:01:16 > 0:01:19Find out what he gets at the end of the show.

0:01:19 > 0:01:22It is time to turn on the summer sunshine with this great dish

0:01:22 > 0:01:25from the one and only Gennaro Contaldo.

0:01:25 > 0:01:29Today, we are going to get this fantastico...

0:01:29 > 0:01:33is the right word, of chicken breast, which is beautiful,

0:01:33 > 0:01:35with Amalfi lemons with saffron.

0:01:35 > 0:01:37Zafferano.

0:01:39 > 0:01:42- Have you seen the way you speak English?- Yes, it is great.- Terrible.

0:01:42 > 0:01:44Then with the carrots,

0:01:44 > 0:01:48shallot and 120 peas which you have to shell for me.

0:01:48 > 0:01:51Make sure, if not, the recipe would not be right.

0:01:51 > 0:01:53What else have you got? What is this?

0:01:53 > 0:01:55This is white vinegar and this is wine.

0:01:55 > 0:01:57Bay leaves and chilli.

0:01:58 > 0:02:01- What is first? - Can you pass me some oil?

0:02:01 > 0:02:05- Thank you very much.- Always start with olive oil.- Olive oil.

0:02:05 > 0:02:07It is the base of Italian cuisine.

0:02:07 > 0:02:11Two tablespoons of olive oil, three, four, five.

0:02:11 > 0:02:13THEY LAUGH

0:02:14 > 0:02:21Then season. Enough, enough chilli. Enough chilli.

0:02:21 > 0:02:27Season nicely. That is fantastic. One, two.

0:02:27 > 0:02:32Let me wash my hands quickly. That's good.

0:02:32 > 0:02:35- You marinade this chicken? - You have to marinate.

0:02:35 > 0:02:40You put everything inside, then you put wine,

0:02:40 > 0:02:45wine vinegar, bay leaves.

0:02:45 > 0:02:49Then you get the chicken, hold on a minute. Put them inside.

0:02:49 > 0:02:55Give me a chance. I know I have got to put the lemon in.

0:02:55 > 0:03:00- These are serious lemons. - They are fantastic.

0:03:00 > 0:03:03- It smells like your aftershave. - I wish I could smell like that.

0:03:03 > 0:03:06Do you know how many women who would jump on me?

0:03:06 > 0:03:10LAUGHTER

0:03:10 > 0:03:13I said it right. They call me the Italian Stallion.

0:03:15 > 0:03:17Squeeze it, squeeze it.

0:03:18 > 0:03:22All in. Fantastic. In the fridge.

0:03:22 > 0:03:25- How long do you want this in the fridge for?- For about two hours.

0:03:25 > 0:03:30Then you have this beautiful oil. The chicken is two hours inside it.

0:03:30 > 0:03:37The chicken is swimming around. A little bit of kick from the chilli.

0:03:37 > 0:03:39Fresh. You get the chicken.

0:03:39 > 0:03:42Richard, you like Italian food, don't you?

0:03:42 > 0:03:46Can you peel carrots? Can you clean some carrots?

0:03:46 > 0:03:48Carrots, you want me to do now?

0:03:48 > 0:03:50I will do the shallots first.

0:03:52 > 0:03:55- Carrots. - Where does this dish come from?

0:03:55 > 0:03:58I was in Marche regions and this lady said,

0:03:58 > 0:04:01"People go mad about your lemons."

0:04:01 > 0:04:03Let me show you what you can do with the lemons.

0:04:03 > 0:04:07The combination with saffron is unbelievable.

0:04:07 > 0:04:10The first time you had Italian food, you went to Rome

0:04:10 > 0:04:12- when you were quite young? - When I was 12 years old,

0:04:12 > 0:04:15I had a pizza and spaghetti for the first time in my life.

0:04:15 > 0:04:20Pizza and spaghetti. The first time, 12 years old. A little bit late.

0:04:20 > 0:04:27- What have we got here?- I have got some shallots. They jump inside.

0:04:27 > 0:04:33Everything I touch, the shallots, it is such a harmony.

0:04:33 > 0:04:41- They are happy to be cooked.- OK.- Then the carrots. Can I have this one?

0:04:41 > 0:04:45- I will do the carrots because you take so long.- I am doing it.

0:04:46 > 0:04:49- Can you shelf the peas for me? - Do what?- SHELF.

0:04:49 > 0:04:53You know, you remove it. Look at the way you have to cut the carrots.

0:04:53 > 0:04:57- How long have you been in the UK? - Uh... A year.

0:05:00 > 0:05:03How long have you been in the UK?

0:05:03 > 0:05:05Almost 40 years. I am ashamed to say.

0:05:05 > 0:05:07You have been in the UK longer than I have been alive

0:05:07 > 0:05:10and what do you want me to do with those peas?

0:05:10 > 0:05:13- Shelves.- Shelves?

0:05:13 > 0:05:16- I can do it all. - I will SHELVES the peas.

0:05:21 > 0:05:28Then with your asbestos fingers, I will use this. Season as well.

0:05:29 > 0:05:35- It is done.- Do not laugh at this. You won an award, didn't you?

0:05:35 > 0:05:38I did win an award. I was so pleased to win an award.

0:05:38 > 0:05:40Was that for English(!)

0:05:40 > 0:05:42LAUGHTER

0:05:45 > 0:05:49The Italian government decided the regions would give awards

0:05:49 > 0:05:54for the contributions I done for Italian food industry.

0:05:54 > 0:05:58That was fantastic. I went home like a hero.

0:05:58 > 0:06:04All the people from my old village were there.

0:06:04 > 0:06:09The mayor was there. There were three mayors.

0:06:09 > 0:06:12There were members of parliament and some TV personalities.

0:06:12 > 0:06:16We have quite a few teams from England who sat there

0:06:16 > 0:06:18and I came up and I had to say a speech.

0:06:18 > 0:06:21I am very bad on the stage.

0:06:21 > 0:06:25I do not think the Italians understood what I was talking about.

0:06:25 > 0:06:32Let's do this one. At this stage, you make sure it is nice and dry.

0:06:32 > 0:06:37You put the chicken. Oh, my God,

0:06:37 > 0:06:41look at this chicken. It is lovely.

0:06:41 > 0:06:43Special chicken breast.

0:06:43 > 0:06:47Seal it properly. Turn the gas a little bit high.

0:06:47 > 0:06:51You have sauteed off the shallots.

0:06:51 > 0:06:54Do you want me to speak or do you want to say it?

0:06:54 > 0:06:57You have sauteed off the shallots and the carrots.

0:06:57 > 0:06:58Have you done those?

0:06:58 > 0:07:05They are sealed. They are not too cooked. They are just sealed.

0:07:05 > 0:07:07I get a lovely flavour of whatever I am cooking.

0:07:07 > 0:07:14Then I start with the skin first. I stir them a little bit.

0:07:14 > 0:07:19At this stage, you don't have to do very much. You remove it.

0:07:19 > 0:07:22That is done. At the moment, it is done.

0:07:22 > 0:07:25It is not cooked yet but it is done.

0:07:25 > 0:07:30Then you put everything on top, then you add a little bit of oil.

0:07:33 > 0:07:38You have got the beautiful marinade with chilli, lemons,

0:07:38 > 0:07:40wine and wine vinegar.

0:07:40 > 0:07:43GENNARO GASPS

0:07:43 > 0:07:46- Have you finished? - They have been SHELVED.

0:07:46 > 0:07:48One, two, three, four, five.

0:07:48 > 0:07:54You add them on top. You cover.

0:07:56 > 0:08:03At this stage, you put them in the oven for about 35-45 minutes.

0:08:03 > 0:08:07I did one earlier on.

0:08:09 > 0:08:13Oh my God! Don't open it yet. I want to open it.

0:08:15 > 0:08:17I want to put this one inside.

0:08:18 > 0:08:20- Did you understand what I said? - 15 minutes to go.

0:08:20 > 0:08:22Are you going to put the saffron in?

0:08:22 > 0:08:2515 minutes before the dish is cooked, which I have already done,

0:08:25 > 0:08:29you can put some saffron inside.

0:08:29 > 0:08:35Stand there. I will give you the plate to lift.

0:08:36 > 0:08:42- Fantastico! Look at that. It is beautiful.- Just get it on the plate.

0:08:45 > 0:08:50Oh my goodness me. I don't want to upset the plate.

0:08:54 > 0:08:58Just a minute. Not too early for the carrots. You will upset the chicken

0:08:58 > 0:09:01LAUGHTER

0:09:01 > 0:09:06Food is... To have a harmony, a romance around.

0:09:06 > 0:09:09Can you smell the lemon?

0:09:09 > 0:09:12Can we hurry up? There will be sport on in a minute.

0:09:12 > 0:09:14- Don't forget the oil.- Oil!

0:09:14 > 0:09:18Remind us what that is again.

0:09:18 > 0:09:22It is breast of chicken with zaffrons and Amalfi lemon.

0:09:22 > 0:09:25It's a good job the recipe is on the website.

0:09:29 > 0:09:36Don't go yet! Don't go yet. You have to serve it proper.

0:09:36 > 0:09:39- You didn't give me the chance to put the little bit of...- That's enough.

0:09:39 > 0:09:41Follow me.

0:09:41 > 0:09:46Richard, I don't know if you've ever tried chicken with "zaffrons".

0:09:46 > 0:09:47I'll move the prawns out of the way.

0:09:47 > 0:09:49You'd better tell him something after.

0:09:49 > 0:09:52We got there in the end.

0:09:54 > 0:09:57- Good?- It smells fantastic.- That saffron goes in 15 minutes before.

0:09:57 > 0:10:02- Not too much because it will taste stronger.- Just a bit of hot water.

0:10:02 > 0:10:06It's delicious.

0:10:06 > 0:10:12- Very, very good.- Karen, I know you are a big fan. No pasta.

0:10:12 > 0:10:14You could mix the different types of meat. Fish with that?

0:10:14 > 0:10:16Possibly not marinade it so long.

0:10:16 > 0:10:18Not marinating and then cook less.

0:10:19 > 0:10:26Guinea fowl, rabbit, why not? Game, why not?

0:10:31 > 0:10:35Coming up, I've got a simple, but spectacular Baked Alaska.

0:10:35 > 0:10:38First, here's Rick Stein.

0:10:43 > 0:10:48I'm on my way to the heart of Dorset, to a blueberry farm run by Janet and David Trehain.

0:10:50 > 0:10:54Blueberries are from America and they are a cultivated form of our native bilberries,

0:10:54 > 0:10:57so how did they get here?

0:10:57 > 0:11:01Back in 1949, there was a parson on Lulu Island in British Columbia

0:11:01 > 0:11:06and he wanted to cheer us up because we were so miserable after the war,

0:11:06 > 0:11:12so he put an advert in a little newspaper, trade magazine, horticultural trade magazine,

0:11:12 > 0:11:18and said anybody in Britain could have 100 plants for free, as a gift. Only four people took up the offer.

0:11:18 > 0:11:23My father was one of them, and those 100 plants thrived.

0:11:23 > 0:11:29Autumn is my favourite season. I love picking ripe fruit from bushes and trees.

0:11:29 > 0:11:33I think blueberries are typically American -

0:11:33 > 0:11:39they're easy on the eye, they're sweet, plump, they are over-juicy and now they are over here!

0:11:39 > 0:11:44They have got a flavour which is all their own, totally addictive

0:11:44 > 0:11:48and above all else, I think they are so versatile.

0:11:48 > 0:11:53Now, this is a blueberry compote and it works a treat.

0:11:53 > 0:11:58First, you add some orange zest, then the juice of about one lime.

0:11:58 > 0:12:03Then a cup or so of sugar and about half a pint of water.

0:12:03 > 0:12:09You put that all in pan and you put it on a very gentle heat and bring it up to the boil very slowly.

0:12:09 > 0:12:15The object is to poach the blueberries, but not have them bursting on you.

0:12:15 > 0:12:21As it begins to foam, stir it around and then pour in some arrowroot.

0:12:21 > 0:12:25As you know, that will thicken it very slightly.

0:12:25 > 0:12:30But the great thing about arrowroot is that it keeps the juice clear.

0:12:30 > 0:12:34Pour that into a bowl and let it cool down a little.

0:12:34 > 0:12:39You are going to serve this with some yoghurt ice-cream.

0:12:39 > 0:12:45You are going to serve, of course, the ice-cream cold, but the compote slightly warm.

0:12:45 > 0:12:50The contrast between the sweet acidity of the blueberries

0:12:50 > 0:12:54and the creaminess of the yoghurt works so well.

0:12:56 > 0:13:00While I was washing mud off the Land Rover, the bright red rollers

0:13:00 > 0:13:04made me think of red hot chilli peppers and the blistering sun.

0:13:08 > 0:13:12Not exactly in Sussex on a damp summer afternoon.

0:13:12 > 0:13:14That is what I like about the British,

0:13:14 > 0:13:16we put up with the weather and have fun anyway.

0:13:16 > 0:13:20I am off to a hot chilli festival in the village of West Dean.

0:13:20 > 0:13:22I was amazed by the attendance here.

0:13:23 > 0:13:26Many cultures tend to keep to their own cuisine,

0:13:26 > 0:13:29but maybe it is because we are a trading nation with interests all

0:13:29 > 0:13:34over the world that we are so alive to the cooking in other countries.

0:13:34 > 0:13:36This festival is run by Jim Buckland and Sarah Wain.

0:13:36 > 0:13:40Come on, Chalky. I don't know whether Chalky likes chilli.

0:13:40 > 0:13:42Probably not, I would have said.

0:13:42 > 0:13:45It is quite interesting because I think

0:13:45 > 0:13:49we have got a bit of love affair with chillies in this country.

0:13:49 > 0:13:53It is sparked off by the popularity of Indian restaurants.

0:13:53 > 0:13:58I may try and buy some food. This looks good.

0:13:58 > 0:14:00Can you tell me what we've got here?

0:14:00 > 0:14:04- Minced pork. - Minced pork and chilli.

0:14:04 > 0:14:05- And here?- Green vegetable curry.

0:14:05 > 0:14:08- It is made out of the fresh chilli paste.- And this one?

0:14:08 > 0:14:11- This is red vegetable curry.- Right.

0:14:11 > 0:14:13I like the look of that. What is that again?

0:14:13 > 0:14:18- Chicken with red chilli pepper. - Could I have some of that?

0:14:21 > 0:14:26People come from long distances - North Yorkshire, the West Midlands.

0:14:26 > 0:14:28Scotland in the past.

0:14:28 > 0:14:30What do you think attracts them?

0:14:30 > 0:14:34- Why is chilli so interesting to younger people?- It is sexy.

0:14:34 > 0:14:36LAUGHTER

0:14:37 > 0:14:41They are bright colours, aren't they? They are shiny.

0:14:41 > 0:14:43They say, touch me.

0:14:43 > 0:14:46I agree.

0:14:48 > 0:14:52- What is it about chillies that we love?- Spice and flavour.

0:14:52 > 0:14:56I love the fact that they are so fiery and hot. A real kick.

0:14:56 > 0:14:59Hot things are spiky and it spikes you up

0:14:59 > 0:15:05and stimulates your taste and makes you feel a good fellow.

0:15:05 > 0:15:09I've never thought of it like that. Yes, it does perk you up.

0:15:09 > 0:15:11I am sure this dish will prove that.

0:15:13 > 0:15:17These are raw prawns. A bit tricky to work with because they are slippery.

0:15:17 > 0:15:22You twist off the head then ease the back shell by getting

0:15:22 > 0:15:26your thumb under the legs and pulling them away in pieces.

0:15:26 > 0:15:30It comes away in three or four plates.

0:15:30 > 0:15:34When you get down to the tail, pull the tail off.

0:15:34 > 0:15:38Because I want these big prawns to go a long way,

0:15:38 > 0:15:42I am going to cut them in half lengthways like that.

0:15:42 > 0:15:44If there is a bit of that in there, pull it out.

0:15:49 > 0:15:51Here is my wok. It is not actually a wok.

0:15:51 > 0:15:53It is a chef's pan which is like it

0:15:53 > 0:15:56but you can use it for lots of other things as well.

0:15:56 > 0:15:57In goes sunflower oil.

0:15:57 > 0:16:01You usually use sunflower, groundnut,

0:16:01 > 0:16:03oil that doesn't taste of very much.

0:16:03 > 0:16:06Garlic, plenty of that, fry it up hard, and ginger.

0:16:10 > 0:16:14Look at that. It is just beginning to brown at the edges. In go the prawns.

0:16:14 > 0:16:17Two big handfuls, stir those in.

0:16:17 > 0:16:20Immediately, you can see them changing colour.

0:16:20 > 0:16:23I am trying to catch as much of the prawn as possible with this

0:16:23 > 0:16:25reduced sauce I will finish with.

0:16:28 > 0:16:31Next in there, lots of chilli.

0:16:31 > 0:16:34These are just supermarket chillies,

0:16:34 > 0:16:36number six on the Scoville scale.

0:16:36 > 0:16:39Why chillies? Why stir-fry? I regard it as part of our cuisine now.

0:16:41 > 0:16:44And go some kaffir lime leaves. Thai kaffir lime leaves.

0:16:44 > 0:16:49Then a bit of sugar, this is a Thai-influenced dish after all.

0:16:49 > 0:16:51Then some lemongrass.

0:16:51 > 0:16:54The great thing about Thai food is that you have these

0:16:54 > 0:16:55contrasting flavours.

0:16:55 > 0:17:03Sweet, hot, spicy, sour and salty.

0:17:03 > 0:17:08All those flavours are in this dish. In with some coconut cream.

0:17:08 > 0:17:11Next, fish sauce.

0:17:11 > 0:17:15Absolutely essential and that is the salty element in Thai food.

0:17:16 > 0:17:23Two tablespoons of that. Next, some chopped roasted peanuts.

0:17:23 > 0:17:25In a lot of Thai and Vietnamese food,

0:17:25 > 0:17:27you have a textural item like that.

0:17:27 > 0:17:30Quite often it is roasted rice or nuts,

0:17:30 > 0:17:32finely chopped up so you get a bit of a crunch.

0:17:32 > 0:17:37It is very satisfying. Lastly, a great big bunch of basil.

0:17:38 > 0:17:41This is ordinary basil but Thai basil is stronger.

0:17:41 > 0:17:44It wilts almost instantly,

0:17:44 > 0:17:48as soon as you add it, leaving a beguiling fragrance behind.

0:17:48 > 0:17:51Now, this may look exotic, but ALL the ingredients

0:17:51 > 0:17:56even the kaffir lime leaves, can be bought in your average supermarket.

0:17:56 > 0:17:58And, like a lot of Thai dishes,

0:17:58 > 0:18:02it's served on a bed of crunchy green salad.

0:18:02 > 0:18:04You know, that chilli festival, it was such fun.

0:18:04 > 0:18:08I fancy going back there next year and cooking this up myself

0:18:08 > 0:18:11and serving it up to all those enthusiasts.

0:18:16 > 0:18:19That curry would work well with monkfish if you don't fancy prawns.

0:18:19 > 0:18:22Now, for my masterclass this week, I thought I'd show you

0:18:22 > 0:18:25how to make one of my favourites - and I know it's one of yours -

0:18:25 > 0:18:27meringues, which is a real crowd-pleaser

0:18:27 > 0:18:31and goes down well with everybody, especially at a dinner party.

0:18:31 > 0:18:33But there are three ways of making a meringue.

0:18:33 > 0:18:35I'm going to turn this into Baked Alaska,

0:18:35 > 0:18:37but the three main ways are a cold meringue,

0:18:37 > 0:18:39where you add the same amount of sugar,

0:18:39 > 0:18:42the sugar doesn't change in the recipes,

0:18:42 > 0:18:44it's generally 50 grams of sugar per one egg white,

0:18:44 > 0:18:48but add the sugar cold to the mix, while the egg whites are whisking,

0:18:48 > 0:18:51then what we call a hot meringue, where you actually

0:18:51 > 0:18:54warm the sugar up in the oven and you just sprinkle that

0:18:54 > 0:18:56over the top of the egg whites as well,

0:18:56 > 0:19:00or boiled meringue, often called Italian meringue, which is then

0:19:00 > 0:19:02boiled in a pan with water to a sugar syrup

0:19:02 > 0:19:04and poured onto our whipped egg white.

0:19:04 > 0:19:08There is a Swiss meringue, made over a bain-marie. That's another way.

0:19:08 > 0:19:12I'm doing a standard way of making our meringues. First of all, we need

0:19:12 > 0:19:15to make sure that the bowl is very clean.

0:19:15 > 0:19:17Now, the reason for this is that, if there is any water

0:19:17 > 0:19:20or grease in this bowl whatsoever,

0:19:20 > 0:19:23it will cause the egg whites not to rise,

0:19:23 > 0:19:27so you need to make sure it's free mainly from water,

0:19:27 > 0:19:29keep that well away, and also grease,

0:19:29 > 0:19:31so really wash it out very, very well

0:19:31 > 0:19:34and dry it out well before you make your meringue,

0:19:34 > 0:19:40so we're going to pop that straight on here and get this whisking up.

0:19:40 > 0:19:42Now, at this point, you can add a touch of salt.

0:19:42 > 0:19:45A lot of people put a touch of salt in there to fire it up first of all,

0:19:45 > 0:19:49it's entirely optional, it's up to you. But get these first started.

0:19:49 > 0:19:52Now, what I'm going to do with this is just change it a little bit

0:19:52 > 0:19:54by adding two types of sugar.

0:19:54 > 0:19:56Always caster sugar with this.

0:19:56 > 0:20:00But always caster sugar, being that the grains are quite small.

0:20:00 > 0:20:03If you use granulated sugar, you can taste the grains,

0:20:03 > 0:20:05particularly in a cold way of making meringue,

0:20:05 > 0:20:07but I'm going to compensate half

0:20:07 > 0:20:09and use half caster sugar and half icing sugar.

0:20:09 > 0:20:11That keeps it nice and light.

0:20:11 > 0:20:15So we need to make sure it's nicely whipped first of all and then,

0:20:15 > 0:20:19just slowly and gradually, add our sugar.

0:20:19 > 0:20:22So at this point, like that.

0:20:22 > 0:20:25So you can add a tiny bit in there.

0:20:25 > 0:20:27Just leave that to whisk up just a little bit.

0:20:27 > 0:20:29And I'll do our little sauce in just the second.

0:20:29 > 0:20:32With the Baked Alaska, I'm going to do a passion-fruit sauce,

0:20:32 > 0:20:35so I'm going to use some passion-fruit juice,

0:20:35 > 0:20:38which you can buy now from the supermarket.

0:20:38 > 0:20:43And a touch of water, a little water left over, and then some sugar.

0:20:43 > 0:20:47And I'm going to bring this to the boil, I'm going to thicken this

0:20:47 > 0:20:51with, um, arrowroot. There's two thickeners that a lot of people use.

0:20:51 > 0:20:54Cornflour is one. Arrowroot's another.

0:20:54 > 0:20:57And arrowroot's not used as much as cornflour, but arrowroot's

0:20:57 > 0:20:59particularly good for this.

0:20:59 > 0:21:02If you want a sauce clear, you need to use arrowroot.

0:21:02 > 0:21:04If you're not bothered about a sauce being cloudy,

0:21:04 > 0:21:06then you need to use cornflour.

0:21:06 > 0:21:09Certainly, with this, just a touch of arrowroot.

0:21:09 > 0:21:14You mix that together to a little paste, bring to the boil and add it.

0:21:14 > 0:21:17Now, our meringue's ready - you can see it's nice and firm -

0:21:17 > 0:21:23and, gradually, we'll start to add our sugar at this point.

0:21:23 > 0:21:26Now, if you want sticky meringue, which a lot of people do,

0:21:26 > 0:21:29when you've cooked it, you add two things into it,

0:21:29 > 0:21:31or one of two things into it.

0:21:31 > 0:21:35You add cornflour or vinegar, those are the two things...

0:21:35 > 0:21:38- Vinegar?- Vinegar, white wine vinegar, or cornflour.

0:21:38 > 0:21:41- That way, when you cook it, it will end up with sticky meringue.- Ah!

0:21:41 > 0:21:43I'm just going to take the icing sugar,

0:21:43 > 0:21:46and then we throw in the icing sugar in like this.

0:21:46 > 0:21:48Half now, mix it a little bit,

0:21:48 > 0:21:50and then I'm going to add the other half.

0:21:50 > 0:21:54That's going to be done for our little Baked Alaska.

0:21:54 > 0:21:57Make sure you sieve it as well, otherwise there's little bits,

0:21:57 > 0:21:59particularly in icing sugar.

0:21:59 > 0:22:03There you go. Through there. Start it off low.

0:22:04 > 0:22:06Till it's all mixed in.

0:22:06 > 0:22:09- SPEED INCREASES - And gradually mix it even more,

0:22:09 > 0:22:12like that. So, as soon as that's mixed in,

0:22:12 > 0:22:14and then you throw in the rest

0:22:14 > 0:22:18and the icing sugar will create this lovely, silky meringue,

0:22:18 > 0:22:22which is brilliant for sort of our classic Baked Alaska.

0:22:22 > 0:22:26And there you have it - a little masterclass in making meringue.

0:22:26 > 0:22:28So what you do, cos you want to know how to cook those,

0:22:28 > 0:22:31spoon it all out, put it onto a tray.

0:22:31 > 0:22:34Put strawberries, raspberries, anything like that,

0:22:34 > 0:22:37cook it for about an hour and a half on a low heat,

0:22:37 > 0:22:40in a low oven, then you've got meringue. Easy as that.

0:22:40 > 0:22:44Fantastic. It's great to see it done, finally. My fiance is

0:22:44 > 0:22:46a massive fan of meringue

0:22:46 > 0:22:49and I've always been scared of doing it, really.

0:22:49 > 0:22:52- It's too gooey, burn the outside, everything.- Now you know.

0:22:52 > 0:22:55And the sauce, as soon as this has come to a boil,

0:22:55 > 0:22:57we literally just get the arrowroot,

0:22:57 > 0:22:59throw that in, bring this to the boil,

0:22:59 > 0:23:01pass it through a sieve, and it's done.

0:23:02 > 0:23:06Now, I mentioned at the top of the show about your career.

0:23:06 > 0:23:08First of all, you wanted to study at Cambridge,

0:23:08 > 0:23:11or your parents wanted you to study at Cambridge.

0:23:11 > 0:23:15I had a place to study history and, um, but instead,

0:23:15 > 0:23:19at the age of 18, I found myself coming to the big smoke, you know,

0:23:19 > 0:23:25cap in hand with a dream, sort of a bit of a cliche story, really, but...

0:23:25 > 0:23:26Yeah, I went to drama school

0:23:26 > 0:23:30and instead classically trained and became an actress.

0:23:30 > 0:23:33But you've almost studied history anyway. Because there's not a lot

0:23:33 > 0:23:36you haven't done with the history throughout your career.

0:23:36 > 0:23:39But starting off like that, straight out of acting college,

0:23:39 > 0:23:42difficult to get a job and stuff, you went more or less

0:23:42 > 0:23:46straight into it, this mega film, Casanova, with Heath Ledger.

0:23:46 > 0:23:49I was very lucky. I landed my first job with, er,

0:23:49 > 0:23:50Lasse Hallstrom's film Casanova,

0:23:50 > 0:23:55which was just an amazing opportunity for a 22-year-old girl.

0:23:55 > 0:23:57We shot in Venice for four months.

0:23:57 > 0:24:00And that's where I started to drink coffee.

0:24:00 > 0:24:01LAUGHTER

0:24:01 > 0:24:04If you going to learn to drink coffee anywhere,

0:24:04 > 0:24:06- then start in Italy.- Yeah.

0:24:06 > 0:24:09So I'm a bit of a coffee snob now, actually, I turn my nose up at,

0:24:09 > 0:24:13you know, the instant coffee on a set table, because of that reason.

0:24:13 > 0:24:17But to find myself in one of the most beautiful cities in the world

0:24:17 > 0:24:23so young on this amazing film with incredible actors, such as Heath.

0:24:23 > 0:24:25Then, straight out of that, you've done stuff like

0:24:25 > 0:24:28- Captain America, Tommy Lee Jones, all manner of different things.- Hmm.

0:24:28 > 0:24:31But the TV side of it, this was just a huge thing.

0:24:31 > 0:24:34Tell us about The Tudors. It was an original American series, wasn't it?

0:24:34 > 0:24:40It was an American Showtime series, um, which the BBC brought over,

0:24:40 > 0:24:43and, um, that was just a gift, as you say from my love of history.

0:24:43 > 0:24:47- It was like the amalgamation of my two passions, basically.- Yeah.

0:24:47 > 0:24:49So I just had a ball for two years

0:24:49 > 0:24:52and I found myself in Ireland for two years,

0:24:52 > 0:24:56because The Tudors is shot in Dublin, so I'm now sort of honorary Irish...

0:24:56 > 0:24:59I spent a lot of time with, in Ireland, in Dublin,

0:24:59 > 0:25:02my drinking threshold went up quite considerably.

0:25:02 > 0:25:06- Did you start drinking Guinness? - Did I start drinking Guinness?- Yes.

0:25:06 > 0:25:07- So coffee in Italy...- I know!

0:25:07 > 0:25:10Well, that's the beauty of being an actor and what I do is

0:25:10 > 0:25:14you find yourself in peculiar places doing peculiar things that

0:25:14 > 0:25:17- you wouldn't necessarily otherwise have done.- The same in cooking.

0:25:17 > 0:25:20- In Norfolk... - And the same in Norfolk.

0:25:20 > 0:25:23- LAUGHTER - You never know what you'll do there!

0:25:23 > 0:25:26You have done many different things in your career, from BBC Three,

0:25:26 > 0:25:30- the Silks, and so many different things that you've been doing.- Yeah.

0:25:30 > 0:25:34Well, I like to challenge myself, I like to challenge myself and I like

0:25:34 > 0:25:38to challenge people's perceptions of me, so I'm always looking...

0:25:38 > 0:25:41- The Fades was brilliant for that.- Yeah.- To do sort of

0:25:41 > 0:25:45a supernatural drama series and play this really sort of modern,

0:25:45 > 0:25:49you know, supernatural sci-fi horror almost, um, series.

0:25:49 > 0:25:51- That was a lot of fun to do. - But a lot of people

0:25:51 > 0:25:53stick with one thing at the beginning of their career

0:25:53 > 0:25:55and then get that right and move it on to the next.

0:25:55 > 0:25:58- You seem to have done a big mix. - I'm trying.

0:25:58 > 0:26:03- But the theatre, was it 2010...? - Yes, it was two years ago, um,

0:26:03 > 0:26:07the young... I had trained, the stage was the reason I became an actress,

0:26:07 > 0:26:11it's just the way things worked out most of my work had been on camera

0:26:11 > 0:26:13up to that point and then, er, I was given the opportunity

0:26:13 > 0:26:16to go on stage at the Young Vic theatre a couple of years ago

0:26:16 > 0:26:19in a production by the great European bastion of theatre,

0:26:19 > 0:26:22- a director called Luc Bondy. - Was this Sweet Nothing, was it?

0:26:22 > 0:26:24Yeah, Sweet Nothing,

0:26:24 > 0:26:27which is kind of appropriate for what you're serving right now.

0:26:27 > 0:26:35Sweet Nothing, which was my first, um, foray onto stage, finally,

0:26:35 > 0:26:38and then, this is brilliant now that the Young Vic have invited me back.

0:26:38 > 0:26:41- They've...- Back there again? - Yeah, they've given me a lead and

0:26:41 > 0:26:45I find myself on the Young Vic stage for the next month, starting...

0:26:45 > 0:26:47We're in the smaller auditorium space,

0:26:47 > 0:26:52we're in the Maria space, which we open next week, After Miss Julie,

0:26:52 > 0:26:55the amazing Patrick Marber play, until the 14th of April.

0:26:55 > 0:26:58But something different for you, because you used to,

0:26:58 > 0:27:01particularly in The Tudors, there must have been casts of hundreds.

0:27:01 > 0:27:04This one, there's only three of you in the entire cast?

0:27:04 > 0:27:06Absolutely, it's very intense.

0:27:06 > 0:27:08It's a short sort of rollercoaster of a ride.

0:27:08 > 0:27:12- It's only an hour and a half straight through, no interval.- Right.

0:27:12 > 0:27:15It's just a three-hander and, at any given time, it's mainly

0:27:15 > 0:27:19a two-hander between myself and a great actor called Kieran Bew.

0:27:19 > 0:27:24It's a love story, a very sort of dangerous, intoxicating love story.

0:27:24 > 0:27:26It all takes place over one evening.

0:27:26 > 0:27:311945, the general election where there was a massive Labour landslide

0:27:31 > 0:27:34and Winston Churchill lost to Clement Attlee,

0:27:34 > 0:27:38so it sort of, they say it was just a few months after we won the war,

0:27:38 > 0:27:42so, um, the country was sort of in a turmoil

0:27:42 > 0:27:45and having a social revolution and so the play is about, Miss Julie is,

0:27:45 > 0:27:50um, the daughter of a Labour peer, the daughter of the Lord of the Manor

0:27:50 > 0:27:55and she descends into the kitchen and, um,

0:27:55 > 0:27:59there's this sort of, um... sort of, well...

0:27:59 > 0:28:04a mental and at some points physical sort of fight between

0:28:04 > 0:28:08her and the chauffeur, valet, John,

0:28:08 > 0:28:14Um, it's a very intense play. It's about class and power and sex!

0:28:14 > 0:28:17- All that good stuff! - Where can we get the tickets?

0:28:17 > 0:28:19LAUGHTER

0:28:19 > 0:28:23- Anyway, on with my Baked Alaska... - And the passion fruit, James!- Yeah!

0:28:23 > 0:28:26And there you have it - Baked Alaska.

0:28:28 > 0:28:32And all I've done is covered the ice cream with that meringue.

0:28:32 > 0:28:36We take the sauce, which is basically that passion fruit pulp.

0:28:36 > 0:28:39I've added the seeds to it. When you're buying passion fruit,

0:28:39 > 0:28:45go for the one with wrinkly skin, cos the wrinkly skin means it's...

0:28:45 > 0:28:47- SOME LAUGHTER - No comment from over there,

0:28:47 > 0:28:50at the chefs' table. Go for the one with a wrinkly skin, cos that means

0:28:50 > 0:28:54it's nice and ready, nice and ripe, rather than with the smooth skin.

0:28:54 > 0:28:57We just take a little bit of mint over the top of that.

0:28:59 > 0:29:02- And you have a little Baked Alaska with passion-fruit sauce.- Oh!

0:29:02 > 0:29:04- Dive into that.- A delight!

0:29:04 > 0:29:07That meringue, you can pop it in the oven.

0:29:07 > 0:29:09It's delicious like that.

0:29:09 > 0:29:12If you haven't got a blowtorch, a really, really hot oven.

0:29:12 > 0:29:15- There you go.- And watch it.

0:29:15 > 0:29:16Wow!

0:29:21 > 0:29:24Now, chefs are always on the look out for different gadgets

0:29:24 > 0:29:25to get the best out of their ingredients.

0:29:25 > 0:29:29And here's Tristan Welch with a Saturday Kitchen debut

0:29:29 > 0:29:32for a lobster press. Check this out.

0:29:32 > 0:29:34I know you want to get straight on with this.

0:29:34 > 0:29:36- The name of the dish.- Um...

0:29:36 > 0:29:38Well, we call it lobster a la faff,

0:29:38 > 0:29:40- but the French call it homard a la faff!- Right!

0:29:40 > 0:29:43Which is your kind of traditional dish in your restaurant?

0:29:43 > 0:29:46This is an exceptional dish we serve in the restaurant.

0:29:46 > 0:29:49It's not on the menu, because we serve it as a special.

0:29:49 > 0:29:50So in here we've got a lobster.

0:29:50 > 0:29:54- Whole cooked lobster?- Yeah, we're just popping it into some white wine

0:29:54 > 0:29:58and we'll roast that in the oven for a couple of minutes on each side.

0:29:58 > 0:30:00I've got some scallops, which I'm opening up,

0:30:00 > 0:30:02cos this will be made into a tortellini,

0:30:02 > 0:30:05which we're going to use these little wonton wrappers.

0:30:05 > 0:30:07- Just to add to the faff of the dish, I think.- Exactly.

0:30:07 > 0:30:09- LAUGHTER - That's my way. >

0:30:09 > 0:30:11Just gives me something to do, I know that.

0:30:11 > 0:30:14Right, what's next? Why lobster in the oven for two minutes?

0:30:14 > 0:30:19Because it permeates or infuses with that white wine beautifully

0:30:19 > 0:30:22and it's the basis of this most fantastic sauce

0:30:22 > 0:30:24called a press sauce. We'll take the lobster,

0:30:24 > 0:30:27crush it, get all those lovely flavours into the sauce.

0:30:27 > 0:30:31Anyway, I'm going to use this as well, a wild sea herb called orach.

0:30:31 > 0:30:35Er, very much like spinach, tastes a little bit like samphire.

0:30:35 > 0:30:37Let's have a look at this sort of stuff...

0:30:37 > 0:30:40- It's like samphire, grows like samphire?- Grows like samphire,

0:30:40 > 0:30:44- around samphire, a little bit further in the bushes.- Yeah.

0:30:44 > 0:30:47A beautiful sea flavour.

0:30:47 > 0:30:51- What's the name again?- Orach.- Orach. - Orach. We'll fry some of that off

0:30:51 > 0:30:53in butter. There we go.

0:30:53 > 0:30:56You guys should have a taste of that, a very underused herb...

0:30:56 > 0:30:59There we are. Or vegetable, in fact.

0:30:59 > 0:31:02- So we'll sweat that down.- It shows my producer never gets out much.

0:31:02 > 0:31:05He says it's the name of the computer from Blake's Seven.

0:31:05 > 0:31:07- That's right.- Orach. - That's right, that's right.

0:31:07 > 0:31:10- It doesn't taste very similar to it, though.- Doesn't get out much.

0:31:10 > 0:31:12It's really sweet. >

0:31:12 > 0:31:15We've got our scallops here. To make our scallop mousse,

0:31:15 > 0:31:18I'm going to use a little bit of egg white in there,

0:31:18 > 0:31:21so a tiny bit of egg white, I've got three scallops in there,

0:31:21 > 0:31:23probably half an egg white.

0:31:23 > 0:31:25Use the yokes in there, a little bit of cream.

0:31:25 > 0:31:29- I'll just grab some tongs. - A touch of cream, salt and pepper.

0:31:30 > 0:31:32A little bit of black pepper and some salt.

0:31:32 > 0:31:36And that just gets blended for a little bit...

0:31:36 > 0:31:39I'm just turning our lobster over here,

0:31:39 > 0:31:43so all the flavours go into the white wine on both sides, all right.

0:31:43 > 0:31:45And pop it back in for another 30 seconds.

0:31:45 > 0:31:47Normally, you give it about four or five minutes,

0:31:47 > 0:31:50but we may speed things up a little bit.

0:31:50 > 0:31:53You don't use the roe for this? You don't use it?

0:31:53 > 0:31:56Not for this one in particular, no.

0:31:56 > 0:32:00I tell you what, I'm not a great fan of the roe, if truth be known.

0:32:00 > 0:32:05Got a bit of a funky flavour. You can use it in sauces and stuff like that.

0:32:05 > 0:32:07What we do at the restaurant is we use it,

0:32:07 > 0:32:09we roast them off and make a stock with it

0:32:09 > 0:32:12- and we use that for another one of our signature dishes.- OK.

0:32:12 > 0:32:15- Right, that's cooking away nicely, I'll take the lobby out.- Yeah.

0:32:16 > 0:32:19- There we are.- Now, I'm using these little wonton wrappers,

0:32:19 > 0:32:21but of course, traditionally it'd be done with pasta.

0:32:21 > 0:32:24So that, you just cook and leave it to cool?

0:32:24 > 0:32:25Yeah, cook and leave to cool

0:32:25 > 0:32:28and we'll put a little bit of cream in there as well

0:32:28 > 0:32:32and we'll let that reduce it down. We'll chop it up and put it back in.

0:32:32 > 0:32:35- A bit of creamed orach. - Want me to chop that up?

0:32:35 > 0:32:37If you wouldn't mind, that'd be lovely. In the restaurant,

0:32:37 > 0:32:39we make an oyster cream and blend it

0:32:39 > 0:32:43- with the oyster cream, but... - That's even more faff!- Exactly!

0:32:43 > 0:32:45I get enough grief already, so I thought what the hell?

0:32:45 > 0:32:49OK, prepping the lobster, cos I need some of the lobster meat.

0:32:49 > 0:32:51Yes, absolutely.

0:32:51 > 0:32:55- I'm just getting the lobster sauce on as well.- Right.- We make...

0:32:55 > 0:32:59we make this all to order as well, so you can imagine the madness.

0:32:59 > 0:33:02I've never tried this before, I have to say, this stuff.

0:33:02 > 0:33:05- It's delicious.- What's that, orach? Yeah, it'll change your life, mate.

0:33:05 > 0:33:07Do you know where it's from in the UK?

0:33:07 > 0:33:09We get it from the Kent coastline.

0:33:09 > 0:33:12- I know it's on the Norfolk coastline as well.- Right.

0:33:12 > 0:33:15It actually tasted amazing just raw when we just tried it.

0:33:15 > 0:33:17- Great in salads.- Amazing! - Seafood salads.

0:33:17 > 0:33:20That, a bit of picked samphire, some of the purslane.

0:33:20 > 0:33:24- It's very poisonous raw. - Very poisonous raw, yeah.

0:33:24 > 0:33:26- Only joking. - LAUGHTER

0:33:26 > 0:33:30What've I done to the...? What've I done to the music world?

0:33:30 > 0:33:33Try this one as well. This is sea purslane.

0:33:33 > 0:33:37- We're going to finish that off with sea purslane.- Sea purslane.

0:33:37 > 0:33:40- So I need... This is my lobster meat?- There, yeah.

0:33:40 > 0:33:42So to make our little wontons,

0:33:42 > 0:33:47we've got a bit of egg yolk there, just on two sides,

0:33:47 > 0:33:52grab a little bit of scallop mousse,

0:33:52 > 0:33:56a touch of lobster, place on that, fold that over.

0:33:58 > 0:34:00Press down the edge.

0:34:00 > 0:34:03And then, around your finger, just fold that over.

0:34:03 > 0:34:07- A little bit of egg. - There we are.- A tiny bit.

0:34:07 > 0:34:11And there, your little tortellini.

0:34:11 > 0:34:13- Easy as that. - Easy as that, there we are, lovely.

0:34:13 > 0:34:17- Lovely, I wish the rest of it was as easy as that.- Yeah.

0:34:17 > 0:34:18Right, what are we doing now?

0:34:18 > 0:34:21I've just put a bit of fish stock and tomato puree.

0:34:21 > 0:34:23Normally, in the restaurant,

0:34:23 > 0:34:26we use a lobster stock and we're going to bring that to simmer gently.

0:34:26 > 0:34:30- Normally...- I'm going to move that over to there. Take that off.

0:34:30 > 0:34:32Normally, you leave it for about 10-15 minutes,

0:34:32 > 0:34:36- cling from the pan, we let it infuse beautifully.- Yeah.

0:34:36 > 0:34:39- But, er...- So how many of these do you want? These things here?

0:34:39 > 0:34:41- Um, one or two's fine.- OK. - That's absolutely fine.

0:34:41 > 0:34:45Right, I'd better crush these lobsters.

0:34:45 > 0:34:48- It's a lovely shirt you're wearing today, James.- Thank you very much.

0:34:48 > 0:34:50LAUGHTER

0:34:50 > 0:34:52- Never seen anything like that. - This press is

0:34:52 > 0:34:56an old-school way of cooking. The French are familiar with this way,

0:34:56 > 0:35:00- this is normally done with duck to get the blood out of it.- Absolutely.

0:35:00 > 0:35:03And then, they would thicken that in the restaurant as a sauce.

0:35:03 > 0:35:06- There are we.- This is, er...- Can you give us a hand to squeeze it out?

0:35:06 > 0:35:09This is one of the most beautiful ways

0:35:09 > 0:35:13of extracting flavour out of things. I mean, you can use a blender

0:35:13 > 0:35:16and things, but you get a slight chalkiness when you put the bones in,

0:35:16 > 0:35:20but you put... We've put all the lobster bones in there and you just

0:35:20 > 0:35:22- have to wait for the crack now... - Torture! >

0:35:22 > 0:35:24- LAUGHTER, LOBSTER CRACKS There we are.- I did warn you!

0:35:24 > 0:35:28- There we are.- We now know where the faff comes from!- Yeah!

0:35:28 > 0:35:32It sounds like one of Richard's loaves, that cracking noise.

0:35:32 > 0:35:35- So these are just the shells you've got in here?- Just the shells.

0:35:35 > 0:35:39- All the flavour...- I can see people doing this at home no problem(!)

0:35:39 > 0:35:42So this is where the start of the faff happens.

0:35:42 > 0:35:45Come on, hold on, hold on. Ready, steady, one last push.

0:35:45 > 0:35:46Just for the flavour.

0:35:46 > 0:35:50This would be good to dry out your shorts when you come out the pool, wouldn't it?

0:35:50 > 0:35:53And look at all that flavour that comes out of it.

0:35:53 > 0:35:55- All that beautiful...- That's it?

0:35:55 > 0:35:56OTHERS LAUGH

0:35:56 > 0:36:00- No, but that is worth it. Don't take it out.- That's it?

0:36:00 > 0:36:01Well, you may say, "That's it,"

0:36:01 > 0:36:04but when you taste it, you're going to say, "That IS it.

0:36:04 > 0:36:06- "That is it."- OK.

0:36:06 > 0:36:08Right, I've got my little tortellini here.

0:36:08 > 0:36:12- You want to cook this in a little bit of stock.- I tell you what,

0:36:12 > 0:36:14I'm going to pour all that lovely juice in there as well,

0:36:14 > 0:36:17into the stock, and that will... All the flavour there.

0:36:17 > 0:36:19- That's not in the recipe. - That goes in there.

0:36:19 > 0:36:23- These want to cook for...?- About the same length of time it takes me to...

0:36:23 > 0:36:25- About a minute?- Yeah. - About a minute.

0:36:25 > 0:36:28- Right, I'm going to monte this up with butter now.- Right.

0:36:28 > 0:36:30Nice bit of butter in there.

0:36:30 > 0:36:32We may pop it into a pan to speed it up.

0:36:32 > 0:36:34Basically, it's lobster juice, butter - done.

0:36:34 > 0:36:37- Do you want to put it in this one? - Yeah.- That will speed it up.

0:36:37 > 0:36:39There we are.

0:36:41 > 0:36:43- Look at that. Et voila!- Wow.

0:36:43 > 0:36:48And we just pop in our lobsters in there like so to help warm up.

0:36:48 > 0:36:53- Yeah.- And we might have actually made it.- I'm so hungry now.- Mmm.

0:36:53 > 0:36:56Right, well, we're there.

0:36:56 > 0:36:59- I didn't think we'd make it, but we're there. - I didn't think we'd make it,

0:36:59 > 0:37:01but we're here. We are here. I'll pop those

0:37:01 > 0:37:04into that pan there, get that moving a little bit.

0:37:04 > 0:37:07The sauce is now reducing down. It's gone a beautiful colour.

0:37:07 > 0:37:10That's just a pure, clean flavour of lobster.

0:37:10 > 0:37:13That's why I love this dish so much. And the sauce, I mean, you should...

0:37:13 > 0:37:17It's got a fantastic... I mean, you...

0:37:17 > 0:37:20- Stop yapping and get it on the plate.- It might not be...

0:37:20 > 0:37:24It might not be much juice but it makes that difference.

0:37:24 > 0:37:28Put some of the creamed orach on like so. Just another couple...

0:37:28 > 0:37:31It is a famous way of preparing a lot of things in France -

0:37:31 > 0:37:34a lot of very, very traditional-style restaurants,

0:37:34 > 0:37:36the jugged hare, that kind of stuff,

0:37:36 > 0:37:40they press it, they get the blood, and then they thicken it at the table.

0:37:40 > 0:37:42- A very classic way of doing it. - Pressed duck.

0:37:42 > 0:37:44And you serve the leg afterwards in a salad,

0:37:44 > 0:37:46which is beautiful as well.

0:37:46 > 0:37:50We used to serve that at the restaurant, actually, as well.

0:37:50 > 0:37:52Maybe we'll put it back on.

0:37:52 > 0:37:55- There you go.- There we are. Lovely tortellini.- Tortellini.

0:37:57 > 0:37:59- Those tortellinis look beautiful, James.- Yes.

0:37:59 > 0:38:01Some of this pressed sauce.

0:38:01 > 0:38:04You can blend it up, make it all nice and frothy

0:38:04 > 0:38:06if you want to add that little bit of extra fat.

0:38:06 > 0:38:08But if I do, I think James will...

0:38:08 > 0:38:11And these little things that you're going to put on as well?

0:38:11 > 0:38:14Sea purslane. Well, I think it's just a lovely flavour of the sea

0:38:14 > 0:38:18just to finish it off there. What do you think of the sea purslane? Did you enjoy it?

0:38:18 > 0:38:22- It's gorgeous. Lovely salty... - It's free. Just take them from the coastline.- Wow.

0:38:22 > 0:38:23Remind us what that is again.

0:38:23 > 0:38:25So this is lobster a la faff...

0:38:25 > 0:38:29JAMES CHUCKLES ..or lobster with a pressed sauce poached in white wine.

0:38:29 > 0:38:31- Good luck if you're going to do that tomorrow! - ALL LAUGH

0:38:36 > 0:38:40Looks good. I know it tastes worthy of the effort. There you go.

0:38:40 > 0:38:43- Have a seat over here. - Thank you very much.- Dive into that.

0:38:43 > 0:38:46- The colour of that is just fabulous. There you go.- Very exciting. Wow.

0:38:46 > 0:38:48- Let's have a go.- Leave some for us.

0:38:48 > 0:38:52- Yeah, leave some.- I can't promise to leave anything for anyone else.

0:38:52 > 0:38:53So that's the scallop mousse

0:38:53 > 0:38:55- and you've got the lobster in there as well.- Mmm-hmm.

0:38:55 > 0:38:58What wine do you use, Tristan? Do you use dry white wine?

0:38:58 > 0:38:59A dry white wine, yeah.

0:38:59 > 0:39:02Because there's so much natural sugar and sweetness and lobster,

0:39:02 > 0:39:03we want to compensate.

0:39:03 > 0:39:06- Good?- You'll be lucky if anybody else gets this.- Yeah, exactly, yeah!

0:39:11 > 0:39:12Next, here's Lorraine Pascale

0:39:12 > 0:39:15with more great recipe ideas for you this weekend.

0:39:15 > 0:39:18Do you know, when it starts getting cold outside,

0:39:18 > 0:39:21other than going to work, I just don't feel like going out.

0:39:21 > 0:39:24I just want to be snuggled on the sofa, watching television,

0:39:24 > 0:39:28eating delicious food with family and friends.

0:39:28 > 0:39:31And I'm not one for big, posh dinner parties,

0:39:31 > 0:39:34so for me it's got to be food that everyone loves,

0:39:34 > 0:39:36that looks good and tastes great.

0:39:36 > 0:39:39For a hearty snack everyone will go crazy for,

0:39:39 > 0:39:42classic home-made herbed baked scotch eggs.

0:39:42 > 0:39:46They're so easy and always seem to be a real winner.

0:39:46 > 0:39:49And then, to go with cosy drinks, the simplest canape ever -

0:39:49 > 0:39:52stylish goat's cheese truffles,

0:39:52 > 0:39:55and there's not even any cooking involved,

0:39:55 > 0:39:56which is great, now and again.

0:39:56 > 0:39:59Then, what I find knocks people's socks off,

0:39:59 > 0:40:03a mini version of the classic dinner party favourite -

0:40:03 > 0:40:06beef Wellingtons with morel mushrooms, sherry and thyme.

0:40:06 > 0:40:09Perfect for this time of year.

0:40:09 > 0:40:11Now, if you ever get nervous cooking for guests,

0:40:11 > 0:40:14then that dish will make things a lot easier.

0:40:14 > 0:40:17To fill the house with a wafting smell of baking bread,

0:40:17 > 0:40:20and please your guests,

0:40:20 > 0:40:23do no more than this - bake 21st-century bread.

0:40:23 > 0:40:26It's so quick and easy. It's one of my basic recipes.

0:40:26 > 0:40:29And then, when it's cold outside, and you want something warming,

0:40:29 > 0:40:30hearty and casual,

0:40:30 > 0:40:33the answer is paella.

0:40:33 > 0:40:36This one-pan Spanish classic, with its robust flavours

0:40:36 > 0:40:40and vibrant autumnal colours, tastes as good as it looks.

0:40:40 > 0:40:43Last, but definitely not least,

0:40:43 > 0:40:45my big fat tipsy trifle.

0:40:45 > 0:40:48A dinner party centrepiece, flambeed.

0:40:48 > 0:40:53A different take on a classic dessert, and great fun to make.

0:40:53 > 0:40:57So e-mail your friends - staying in has just become the new going out.

0:41:10 > 0:41:13I've got this kind of strange routine,

0:41:13 > 0:41:17and that's whenever I go on a long car journey,

0:41:17 > 0:41:21I'll stop at a petrol station about halfway

0:41:21 > 0:41:24and I buy myself, of all things, a Scotch egg.

0:41:24 > 0:41:28It's become a bit of an obsession, really, and I love them so much

0:41:28 > 0:41:31that I've started to make home-made ones and give them to friends

0:41:31 > 0:41:32for when they come round.

0:41:35 > 0:41:39All it takes is a few bowls, a bit of a production line

0:41:39 > 0:41:41and it's really quite simple.

0:41:41 > 0:41:44I've got sausages, four hard-boiled eggs,

0:41:44 > 0:41:48some flour with a bit of mustard and salt and pepper,

0:41:48 > 0:41:50two more eggs, just lightly beaten,

0:41:50 > 0:41:52and then I need...

0:41:52 > 0:41:54a few more breadcrumbs...

0:41:55 > 0:41:57..and some nutmeg.

0:41:57 > 0:42:00A pinch, like that.

0:42:00 > 0:42:02I love nutmeg.

0:42:02 > 0:42:04And a bit of thyme.

0:42:04 > 0:42:07Fresh thyme is best but dried thyme works just as well.

0:42:07 > 0:42:08Strip off the leaves.

0:42:10 > 0:42:11And then salt and pepper.

0:42:17 > 0:42:18And pepper.

0:42:21 > 0:42:23Right, I'm all set.

0:42:25 > 0:42:29So I've got these sausages here, lovely herby sausages,

0:42:29 > 0:42:31and I've removed the casing, just with a pair of scissors.

0:42:31 > 0:42:34I need about one and a half of these.

0:42:35 > 0:42:38You just need to squish them down

0:42:38 > 0:42:42on the clingfilm like that. Get it really, really thin as you can.

0:42:42 > 0:42:46It helps wrap sausage meat around the egg.

0:42:46 > 0:42:47Get it nice and flat.

0:42:47 > 0:42:51And then I've got an egg here, hard-boiled egg.

0:42:51 > 0:42:54I only boiled it for five minutes, which is less than I normally would.

0:42:54 > 0:42:57It's just that, because it's going to cook for more in the oven,

0:42:57 > 0:42:59I didn't want to overcook it.

0:42:59 > 0:43:02Then you get that nasty black ring around the yolk.

0:43:02 > 0:43:06The seasoning there. And dip the egg in the flour.

0:43:06 > 0:43:11This just makes the sausage meat stick more readily on to the egg,

0:43:11 > 0:43:13and adds a bit of flavour.

0:43:13 > 0:43:15Pop that in the middle there

0:43:15 > 0:43:17and then just draw up the sides

0:43:17 > 0:43:20of the clingfilm around the egg.

0:43:20 > 0:43:24There'll be holes and gaps but we can patch that up later.

0:43:25 > 0:43:29You make a little sack like that, sort of squeezing it all up.

0:43:29 > 0:43:32And then just turn it round and round like that.

0:43:32 > 0:43:35It just gives you a head start

0:43:35 > 0:43:38in getting the sausage meat around the egg.

0:43:38 > 0:43:39Undo it.

0:43:42 > 0:43:44There. So we've got a bit of excess,

0:43:44 > 0:43:50so I can just pinch that off, and then roll it roughly in the hands.

0:43:50 > 0:43:52This is a very tactile dish.

0:43:53 > 0:43:56OK? Happy with that.

0:43:56 > 0:43:59And then just dip it in the egg, round and round.

0:43:59 > 0:44:03This will help the breadcrumbs to stick.

0:44:03 > 0:44:04Messy fingers!

0:44:04 > 0:44:09And then into the breadcrumbs. Just toss it around, get it all covered.

0:44:09 > 0:44:11Sort of squeeze it a little bit so they stay on.

0:44:13 > 0:44:15And that's it.

0:44:15 > 0:44:17Scotch egg.

0:44:17 > 0:44:20And it's exactly the same with the other three.

0:44:20 > 0:44:23I'll spritz them with oil and then put them in the oven at 200 degrees.

0:44:40 > 0:44:42Wow! These look great.

0:44:44 > 0:44:46They've been cooking for about 25 minutes.

0:44:48 > 0:44:51Now, let me take one of these...

0:44:51 > 0:44:53and cut it open.

0:44:55 > 0:44:57Ohh, look at that!

0:44:58 > 0:45:00Now...

0:45:00 > 0:45:02these are great for sharing,

0:45:02 > 0:45:04with family or with friends.

0:45:04 > 0:45:06Or not!

0:45:06 > 0:45:09Delicious home-made Scotch eggs,

0:45:09 > 0:45:11and not a motorway in sight.

0:45:14 > 0:45:17So when you've got friends coming round,

0:45:17 > 0:45:20I think home-made canapes is a really nice idea.

0:45:20 > 0:45:21The good thing about these is

0:45:21 > 0:45:24you can make them a little ahead of time, pop them in the fridge

0:45:24 > 0:45:27and then pull them out about 30 minutes before the guests arrive,

0:45:27 > 0:45:29so they're not too cold.

0:45:34 > 0:45:38You just need 300 grams of goat's cheese, and it gets seasoned

0:45:38 > 0:45:40with some salt and black pepper, and mix through.

0:45:47 > 0:45:50Then it's broken into about 20 bite-sized pieces.

0:45:51 > 0:45:55These are rolled into smooth little balls, about an inch in diameter,

0:45:55 > 0:46:00which get coated all over with honey, loosened with a bit of water.

0:46:00 > 0:46:02Now, you can coat all the truffles in one thing,

0:46:02 > 0:46:04like these chopped chives.

0:46:05 > 0:46:08But I like to mix it up. Sesame seeds taste great.

0:46:08 > 0:46:11And for a third coating, pink peppercorns.

0:46:12 > 0:46:15Looks great next to the green of the chives

0:46:15 > 0:46:17and I like the sweet heat of the spice.

0:46:20 > 0:46:24I love recipes like this, that are foolproof and a bit show-offy,

0:46:24 > 0:46:26and easy to make.

0:46:26 > 0:46:27And here's another one.

0:46:33 > 0:46:39So what I've got here are four beef fillets.

0:46:39 > 0:46:42I like to make my beef Wellingtons individual ones,

0:46:42 > 0:46:45rather than the long ones. I just find they're a bit more modern.

0:46:45 > 0:46:48So these are going to cook again in the oven,

0:46:48 > 0:46:52and so the reason I'm cooking them first is to get that lovely colour,

0:46:52 > 0:46:54which adds so much more flavour.

0:46:56 > 0:46:57There you are -

0:46:57 > 0:47:00that lovely golden-brown colour, that's just what you're looking for.

0:47:01 > 0:47:04They just release from the pan really easily.

0:47:04 > 0:47:07OK, I'm happy with those. Just pop them on to the plate.

0:47:09 > 0:47:11Because they're going to get a longer cooking

0:47:11 > 0:47:13when they go back in the oven with the pastry on.

0:47:15 > 0:47:16Now I'll get on with my shallots.

0:47:18 > 0:47:21Beautiful sweet shallots.

0:47:21 > 0:47:24I just want these to cook down for about three to four minutes

0:47:24 > 0:47:28and whilst those are cooking, let's get on with my mushrooms.

0:47:28 > 0:47:30I want to chop these up really finely,

0:47:30 > 0:47:33so I just start by slicing them.

0:47:33 > 0:47:36I really love chestnut mushrooms.

0:47:36 > 0:47:39I find they have a much more nutty flavour

0:47:39 > 0:47:40than your normal button mushrooms.

0:47:40 > 0:47:45And then just roughly chop them across.

0:47:45 > 0:47:47Very roughly.

0:47:49 > 0:47:52That's fine. OK.

0:47:52 > 0:47:54Then I put them into this mix...

0:47:58 > 0:48:02..with a little bit more butter, just to add a bit more flavour.

0:48:02 > 0:48:05That should do it.

0:48:05 > 0:48:07And now the morels.

0:48:07 > 0:48:10Now, I LOVE morel mushrooms.

0:48:10 > 0:48:15They have the most wonderful, wonderful smell,

0:48:15 > 0:48:17and they taste out-of-this-world.

0:48:17 > 0:48:20The thing with these is, you buy them dry from the supermarket,

0:48:20 > 0:48:23you just need to soak them in water for about half an hour.

0:48:23 > 0:48:25It gets them nice and rehydrated,

0:48:25 > 0:48:27and there's that lovely liquid left over

0:48:27 > 0:48:30that you can put in stocks or soups. It is divine.

0:48:31 > 0:48:35And these don't need to go in for as long as the chestnut mushrooms.

0:48:36 > 0:48:38I love these things.

0:48:38 > 0:48:40Really roughly chop them up.

0:48:40 > 0:48:43I'll just add the morels to that.

0:48:45 > 0:48:48And then a good glug of sherry.

0:48:48 > 0:48:51Just pour that in, about a glassful.

0:48:51 > 0:48:53It doesn't have to be exact.

0:48:53 > 0:48:55And then whack up the heat.

0:48:55 > 0:48:58You want that to bubble away until the liquid's all but disappeared.

0:48:58 > 0:49:01The smells are amazing.

0:49:01 > 0:49:04And whilst that's reducing, I'm going to get on with my thyme.

0:49:04 > 0:49:07I want to add about a handful of these to the mushroom mix.

0:49:07 > 0:49:11Just put that into the mix with those lovely mushrooms.

0:49:11 > 0:49:13Right. Pastry.

0:49:19 > 0:49:22I took a big block of puff pastry and then rolled it

0:49:22 > 0:49:24into a really big square,

0:49:24 > 0:49:27and then just cut it into four smaller squares,

0:49:27 > 0:49:30and then just popped it back in the fridge so it was easy to handle.

0:49:30 > 0:49:36So these just get a blob of this mushroom mix.

0:49:37 > 0:49:38One blob in the centre.

0:49:40 > 0:49:42There.

0:49:42 > 0:49:44And then the beef.

0:49:44 > 0:49:51So just put one down in the centre like that.

0:49:51 > 0:49:54It's a really easy dish.

0:49:54 > 0:49:57And that juice that's come out of the beef...

0:49:58 > 0:50:02..can get poured in for the sauce later.

0:50:02 > 0:50:05Delicious!

0:50:05 > 0:50:08OK, so they all need a little bit of egg wash,

0:50:08 > 0:50:12just so that when I wrap the pastry around the beef,

0:50:12 > 0:50:14the pastry will stick nicely.

0:50:14 > 0:50:16All the way round.

0:50:16 > 0:50:20And then I've just got to wrap it up like a parcel.

0:50:20 > 0:50:25So I just fold the corner to the centre, like that.

0:50:25 > 0:50:27And then flip it the right way up,

0:50:27 > 0:50:32and then shape it into a rough oval-circle shape.

0:50:32 > 0:50:34I'll just do the next ones.

0:50:34 > 0:50:38Keep folding all the corners to the centre and gathering everything up.

0:50:38 > 0:50:42Round and round like that to make a very rough circle shape.

0:50:50 > 0:50:51That's me done for now.

0:51:13 > 0:51:16So the in-laws are almost here.

0:51:16 > 0:51:18I've just got a couple more things to do.

0:51:18 > 0:51:21Slash the tops like that so they don't puff up too much in the oven

0:51:21 > 0:51:23and it lets the steam come out.

0:51:23 > 0:51:26Just three in the top is fine.

0:51:26 > 0:51:30A bit of egg wash for that glaze when it comes out of the oven.

0:51:30 > 0:51:32It's just some lightly beaten egg.

0:51:32 > 0:51:35Here you go. Get it round the sides as well.

0:51:35 > 0:51:40And then these go into the oven for about 14 minutes at 200 degrees.

0:51:40 > 0:51:43And, meanwhile, I'm going to make a sauce.

0:51:43 > 0:51:47Now, this sauce is one of the simplest sauces I know how to make

0:51:47 > 0:51:49but it's so, so tasty.

0:51:49 > 0:51:53All it is is the remainder of the mushroom mix, a splash of sherry -

0:51:53 > 0:51:55just let it bubble away for about ten seconds -

0:51:55 > 0:51:57and then double cream.

0:51:57 > 0:51:59It's going to be so good!

0:52:02 > 0:52:05So this will be ready in about two minutes,

0:52:05 > 0:52:08and I'm going to serve it with a green salad - watercress,

0:52:08 > 0:52:12bit of sherry vinegar, and some extra virgin olive oil.

0:52:16 > 0:52:19Then I pour the sauce into the jug and I'm done.

0:52:24 > 0:52:26OK, all done.

0:52:26 > 0:52:28DOORBELL RINGS

0:52:28 > 0:52:30And now time for a stress-free evening.

0:52:30 > 0:52:31Hopefully.

0:52:40 > 0:52:43When I've got friends coming round and I've made a nice meal,

0:52:43 > 0:52:46I sometimes like to serve it with this bread.

0:52:46 > 0:52:47It's my 21st-century bread

0:52:47 > 0:52:51and it's filled with cheese, ham and chives.

0:52:51 > 0:52:54It's ready from start to finish in under an hour.

0:52:54 > 0:52:58OK, flour first, self-raising flour - 425 grams.

0:52:58 > 0:53:02Then a teaspoon of baking powder.

0:53:02 > 0:53:03Half a teaspoon of salt.

0:53:03 > 0:53:07And 150 grams of grated mature cheddar.

0:53:08 > 0:53:11Then the ham. Six slices of honey roast ham,

0:53:11 > 0:53:14rolled and snipped into little bits.

0:53:14 > 0:53:18Then chives - half a bunch, snipped again, right into the bowl.

0:53:18 > 0:53:20Then a few twists of pepper,

0:53:20 > 0:53:22a teaspoon of paprika

0:53:22 > 0:53:24and a teaspoon of mustard powder.

0:53:26 > 0:53:29Now 200ml of water.

0:53:29 > 0:53:33Then stir it with a spoon and squidge it together

0:53:33 > 0:53:35and form it into a ball.

0:53:35 > 0:53:37Then the dough gets tipped on to the counter.

0:53:37 > 0:53:40Then shape it into a ball.

0:53:40 > 0:53:42I like to do this by bringing the edges of the dough

0:53:42 > 0:53:44right into the middle.

0:53:44 > 0:53:47Then I flatten it a bit, so it cooks more quickly,

0:53:47 > 0:53:51pop it on to a baking tray, then with a really sharp knife,

0:53:51 > 0:53:53make three slashes on the top of the loaf.

0:53:53 > 0:53:56Sprinkle over another ten grams of grated cheddar,

0:53:56 > 0:54:02then whack it in the oven for 35 to 45 minutes at 200 degrees.

0:54:02 > 0:54:04There's just nothing like the smell of freshly-baked bread

0:54:04 > 0:54:07to make your home feel really cosy.

0:54:07 > 0:54:08OVEN BEEPS

0:54:08 > 0:54:11When it's golden-brown and smells cooked, it's ready,

0:54:11 > 0:54:16and I think the best way to serve this is still hot from the oven,

0:54:16 > 0:54:17slathered in butter.

0:54:23 > 0:54:26Now, I just LOVE paella -

0:54:26 > 0:54:29the flavours, the colours,

0:54:29 > 0:54:32and, on the odd occasion that friends do come round,

0:54:32 > 0:54:36I like to just plonk it in the centre of the table, where everyone can help themselves.

0:54:36 > 0:54:39OK. I've got two chicken breasts here.

0:54:39 > 0:54:41Going to season them with a bit of salt and pepper.

0:54:44 > 0:54:48OK, now, that oil is nice and hot,

0:54:48 > 0:54:49so I'll just put the chicken in.

0:54:51 > 0:54:52SIZZLING

0:54:52 > 0:54:55That's what you want to hear - that sizzle.

0:54:55 > 0:54:58What I want is these to be nice and brown all over.

0:55:00 > 0:55:04And now the chorizo. Roughly 100 grams.

0:55:04 > 0:55:08And this adds real smokiness to the dish.

0:55:08 > 0:55:10Throw that in.

0:55:10 > 0:55:13As the chorizo's cooking, I'm just getting these wonderful flavours.

0:55:13 > 0:55:15It's just beautiful.

0:55:15 > 0:55:17OK, now the garlic.

0:55:17 > 0:55:21Finely chopped. That only needs about a minute - it burns so easily.

0:55:23 > 0:55:26OK. And then paprika.

0:55:27 > 0:55:31Now, a pinch adds lots of colour and loads of flavour.

0:55:33 > 0:55:37I'm just going to let the pan cool down a little bit.

0:55:37 > 0:55:40And now I'm going to add some sherry.

0:55:42 > 0:55:44Seriously good stuff.

0:55:44 > 0:55:46Right, this might flame up but it might not.

0:55:49 > 0:55:52No, we got lucky that time. About 150ml of sherry.

0:55:52 > 0:55:55I'll just whack up the heat and let that bubble away,

0:55:55 > 0:55:58just to drive off that strong alcoholic taste.

0:55:58 > 0:56:00And I'll go and get the rice.

0:56:00 > 0:56:03Right. Now, I need 300 grams of arborio rice,

0:56:03 > 0:56:06and I don't think I've got enough,

0:56:06 > 0:56:08so I'm going to top it up with basmati.

0:56:08 > 0:56:11I did this before and it tasted great.

0:56:13 > 0:56:16So, this goes straight in with the chicken.

0:56:16 > 0:56:19There - like that.

0:56:19 > 0:56:21And then a little bit of basmati.

0:56:21 > 0:56:23Sprinkle that on.

0:56:25 > 0:56:28That's roughly 100 grams. And then stock.

0:56:28 > 0:56:32It's so important to use a really good chicken stock.

0:56:32 > 0:56:35Just pour that in there. You need about 400ml.

0:56:35 > 0:56:38Then whack up the heat, and as soon as it's boiling,

0:56:38 > 0:56:42turn it down and let it simmer for about 30 minutes,

0:56:42 > 0:56:47and then halfway through I'm going to put a lid on top.

0:56:47 > 0:56:49Now pan number two.

0:56:49 > 0:56:53So, I need a good drizzle of olive oil.

0:56:53 > 0:56:55Get that nice and hot.

0:56:55 > 0:56:58And then spring onions.

0:56:58 > 0:57:01About half-centimetre slices.

0:57:01 > 0:57:02Pop them in the pan.

0:57:04 > 0:57:06I've got these prawns here.

0:57:06 > 0:57:10Big shell-on prawns, and I like to keep the head and the tails on.

0:57:10 > 0:57:13It just makes the dish look so much more authentic.

0:57:13 > 0:57:15I've got about ten here.

0:57:15 > 0:57:17So just throw those in.

0:57:17 > 0:57:22So, I'm going to cook them for about three minutes,

0:57:22 > 0:57:24and what I'm looking for is for them to go from that green

0:57:24 > 0:57:27to a wonderful pink colour. Beautiful.

0:57:27 > 0:57:29So, about 15 minutes has passed.

0:57:29 > 0:57:33I'm going to pop a lid on the paella.

0:57:33 > 0:57:36And cos I don't have a lid that fits this exactly,

0:57:36 > 0:57:38I'm just going to use a baking tray.

0:57:39 > 0:57:42Right, now, we need 150 grams of peas.

0:57:42 > 0:57:44So I'm just looking for the peas to defrost.

0:57:44 > 0:57:46Only takes a couple of minutes.

0:57:50 > 0:57:52And now more sherry.

0:57:52 > 0:57:54So I need about 75ml.

0:57:57 > 0:58:00And then just let it boil away for one or two minutes.

0:58:00 > 0:58:03Just to drive off that really strong alcoholic taste.

0:58:03 > 0:58:05OK, this should be ready about now.

0:58:06 > 0:58:08Beautiful.

0:58:08 > 0:58:11Just going to add this to the rice.

0:58:11 > 0:58:15Scrape it in. These colours look so stunning.

0:58:16 > 0:58:20Right, now seasoning, and pepper.

0:58:22 > 0:58:25And salt. All-important salt.

0:58:28 > 0:58:32There. Give it a quick stir through.

0:58:32 > 0:58:35And some of the rice has just stuck to the bottom, just a little bit.

0:58:36 > 0:58:40And that's exactly what you want. It just adds a bit of texture.

0:58:40 > 0:58:43And then, finally, parsley.

0:58:43 > 0:58:47Just adds a little bit more colour and extra flavour as well.

0:58:48 > 0:58:50Just sprinkle that on the top.

0:58:50 > 0:58:52Ahh, that looks gorgeous!

0:58:52 > 0:58:55OK. That's dinner ready.

0:58:59 > 0:59:00So, trifle.

0:59:00 > 0:59:03It's almost like a national treasure,

0:59:03 > 0:59:06and it seems that everyone's got their own version,

0:59:06 > 0:59:08and I've got mine, but it's a little bit different.

0:59:08 > 0:59:12It's still fruity, creamy and spongy,

0:59:12 > 0:59:15but it's kind of got a little Italian vibe.

0:59:16 > 0:59:19- Hi, how are you? - Morning. How are you?

0:59:23 > 0:59:28- Can I get some, um, amaretti biscuits, please?- Of course.

0:59:32 > 0:59:33Thank you.

0:59:33 > 0:59:37And I'd also like some...

0:59:37 > 0:59:39amaretto.

0:59:45 > 0:59:48- Thank you.- Pleasure.- OK, that's it.

0:59:49 > 0:59:52Amaretto and amaretti, and I'm good to go.

1:00:06 > 1:00:10So, these are the credentials of my big fat tipsy trifle.

1:00:10 > 1:00:15It's easy to make, ready from start to finish in about 30 minutes,

1:00:15 > 1:00:18and it's great for serving a crowd.

1:00:18 > 1:00:21So, I'm going to start off with the Madeira sponge, shop-bought.

1:00:21 > 1:00:27And it just needs to be sliced up. Thin slices.

1:00:27 > 1:00:32And I like to use a serrated knife so that it doesn't crumble so much.

1:00:32 > 1:00:34That should be all right for the first layer.

1:00:34 > 1:00:36So just take a piece of sponge.

1:00:38 > 1:00:40And place it - I'll do it there -

1:00:40 > 1:00:42in the bottom of the trifle dish.

1:00:42 > 1:00:45Squish it down a bit.

1:00:45 > 1:00:46All the way round.

1:00:47 > 1:00:51And the beauty of this dish is there's no cooking involved,

1:00:51 > 1:00:54so you can just whip it up at the last minute.

1:00:54 > 1:00:57And I like to use the brown side on the outside,

1:00:57 > 1:01:00so it looks the same all the way round.

1:01:00 > 1:01:03And then just squash it down flat like that.

1:01:03 > 1:01:05And now, the amaretto.

1:01:07 > 1:01:10So, you can use any alcohol you want, really -

1:01:10 > 1:01:13sherry, limoncello, brandy or rum,

1:01:13 > 1:01:16but I have chosen this tipple.

1:01:16 > 1:01:22And then just soak the sponge, just dab it with a brush, all over.

1:01:22 > 1:01:25If you don't want to use alcohol, use some apple or lemon juice.

1:01:25 > 1:01:28I do this because it just adds some lovely flavour.

1:01:30 > 1:01:32And now, strawberries.

1:01:32 > 1:01:36So I've tried to cut them up so they're all the same height.

1:01:36 > 1:01:40You just want to put them with the cut side facing outwards.

1:01:40 > 1:01:43Like that. They'll just sit on top of the sponge.

1:01:43 > 1:01:49And then just put them all the way around the outside like that.

1:01:49 > 1:01:52And they'll just stick to the sponge.

1:01:52 > 1:01:56Now, inside there go the amaretti biscuits,

1:01:56 > 1:01:58and then just crush them straight in.

1:02:00 > 1:02:03Crush them in like that. Spread them out.

1:02:03 > 1:02:05Just to give a lovely bit of crunch.

1:02:08 > 1:02:10And now, the cream.

1:02:10 > 1:02:15So, just a dollop in the centre.

1:02:15 > 1:02:18I've got about 900ml of cream in here - double cream,

1:02:18 > 1:02:20and a little bit of vanilla extract, and about

1:02:20 > 1:02:22100 grams of icing sugar to sweeten.

1:02:22 > 1:02:30Very gently, just let the cream fall in between the strawberries.

1:02:30 > 1:02:31I like to do this quite neatly.

1:02:31 > 1:02:34For some reason, I've become quite pedantic about my trifles.

1:02:34 > 1:02:39All the way around. As level as possible.

1:02:39 > 1:02:43And now my favourite layer - chocolate.

1:02:43 > 1:02:47And I've chosen white chocolate but you can use milk chocolate or dark.

1:02:47 > 1:02:49All are very good.

1:02:49 > 1:02:52OK. That's the first layer,

1:02:52 > 1:02:55and I just need to do that two more times.

1:03:12 > 1:03:15If you think that looks good, take a look at this.

1:03:17 > 1:03:22So, some people like to flambe sambuca or Christmas pudding

1:03:22 > 1:03:24but I like to flambe my trifle.

1:03:24 > 1:03:28So, I've just got some amaretto here in the ladle

1:03:28 > 1:03:33and I'm just passing it over a low flame, just to get warm.

1:03:33 > 1:03:35So, when I'm doing this kind of thing,

1:03:35 > 1:03:37I've always got a pan lid ready,

1:03:37 > 1:03:40just in case I need to put out the flames.

1:03:40 > 1:03:42There you are. It's just catching now.

1:03:43 > 1:03:44And there.

1:03:49 > 1:03:52I love that!

1:03:59 > 1:04:01Now, we're not cooking live in the studio today.

1:04:01 > 1:04:03Instead we're showing you highlights

1:04:03 > 1:04:05from the Saturday Kitchen recipe archives.

1:04:05 > 1:04:08So still to come on today's Best Bites:

1:04:08 > 1:04:10those Hairy Bikers, Si and Dave

1:04:10 > 1:04:12gets up to some high jinks as they take their turn

1:04:12 > 1:04:14at the Omelette Challenge.

1:04:14 > 1:04:16Marcus Wareing is one of the country's finest chefs.

1:04:16 > 1:04:20This pan-fried mackerel with chorizo and shallot crisps

1:04:20 > 1:04:22would make a spectacular meal for this weekend.

1:04:22 > 1:04:25And TV presenter John Craven faces his Food Heaven or Food Hell.

1:04:25 > 1:04:29Will he get the beef stroganoff that he was hoping for Food Heaven

1:04:29 > 1:04:31or a lamb-stuffed marrow with mozzarella cheese

1:04:31 > 1:04:33that was standing by for Food Hell?

1:04:33 > 1:04:36You can find out at the end of today's show.

1:04:36 > 1:04:38First, here's something from Angela Hartnett

1:04:38 > 1:04:42that would be right at the top of most people's Food Heaven.

1:04:42 > 1:04:44Right, up next is the woman behind the food served at both

1:04:44 > 1:04:46the boutique York & Albany Hotel

1:04:46 > 1:04:49and the Michelin-starred Murano restaurant

1:04:49 > 1:04:53right here in London. It can only be the great Angela Hartnett.

1:04:53 > 1:04:56- Great to have you.- So kind! - Bigging you up. What are we cooking?

1:04:56 > 1:04:58I know, it'll all go horribly wrong now.

1:04:58 > 1:05:00- Did in rehearsal though, didn't it? - It did!- Go on then.

1:05:00 > 1:05:03Fabulous. We'll do a fantastic cote du boeuf.

1:05:03 > 1:05:06- Beautiful piece of meat with the lovely fat and layers through it. - Yep.- We'll serve it

1:05:06 > 1:05:09with some cavolo nero. We'll make our own gnocchi

1:05:09 > 1:05:12out of some cooked potato, baked potato, eggs and flour.

1:05:12 > 1:05:15- I like how you say "we".- We, indeed. - Me!- I like to include you!

1:05:15 > 1:05:18A little bit of chervil and some wild mushrooms in there.

1:05:18 > 1:05:22We'd finish on top of the gnocchi, we break down some brioche

1:05:22 > 1:05:23and we add some cooked bone marrow

1:05:23 > 1:05:26- so you have these lovely, rich crumbs to go on top.- Fantastic.

1:05:26 > 1:05:30We'll get onto that in a minute, but on with the cote du boeuf first.

1:05:30 > 1:05:32- Yep.- Fantastic cut of meat. - Oh, beautiful.

1:05:32 > 1:05:35So it's basically your leg part of your meat.

1:05:35 > 1:05:38Up with the thigh there and it is great cos it's great for two.

1:05:38 > 1:05:41I know we say we could always eat one of these ourselves

1:05:41 > 1:05:43but it's an absolutely beautiful cut.

1:05:43 > 1:05:47We serve it in the restaurant for two people on a lovely board as we'll show you now

1:05:47 > 1:05:51- so it looks fantastic.- Yeah. - Yeah, it's just tasty and tender.

1:05:51 > 1:05:56So the York & Albany. Is that, like...Italian food?

1:05:56 > 1:05:59Cos I know that's in your blood, but a mixture of that

1:05:59 > 1:06:01- and British food?- It's a bit of Italian.

1:06:01 > 1:06:04Colin's the head chef there and he does some amazing British food.

1:06:04 > 1:06:07This is... I have to be honest, this is his sort of dish.

1:06:07 > 1:06:10We put it on the menu. We gave it the twist with the gnocchi.

1:06:10 > 1:06:12But because it's sort of north,

1:06:12 > 1:06:16it's Camden, it's just by Regent's Park. We like it really local

1:06:16 > 1:06:18so you change the menu quite a lot

1:06:18 > 1:06:21cos you want the regulars to be coming in all the time.

1:06:21 > 1:06:25- That's the idea of it. - I'm listening.- You are, you're just tucking into the potato, aren't you?

1:06:25 > 1:06:28- It's potato skins, they're just the best ever.- I know, amazing.

1:06:28 > 1:06:31We always make mashed potato with the actual skin in there.

1:06:31 > 1:06:32We put it all in together, it's beautiful.

1:06:32 > 1:06:36They're ready. I'll give you instructions to cook mushrooms. I'll turn the beef away.

1:06:36 > 1:06:40- Instructions on how to cook mushrooms? Thank you!- Not HOW to, come on!- There you go.

1:06:40 > 1:06:44- We've got some potato here.- Yeah, beautiful.- So a gnocchi masterclass.

1:06:44 > 1:06:48- There we go. - Let's clear that board there. OK.

1:06:48 > 1:06:51- What's the secret of good gnocchi? - One is to keep the potatoes hot.

1:06:51 > 1:06:53That's the crucial thing otherwise they go cold,

1:06:53 > 1:06:57- they start to go very glutinous and rubbery and stuff.- Right.

1:06:57 > 1:07:00The other one is to make sure you use the driest potatoes.

1:07:00 > 1:07:03We bake them in the oven, we bake them on salt

1:07:03 > 1:07:08so that there's no - need a little spoon there - basically they don't take any extra moisture

1:07:08 > 1:07:11cos you want them nice and dry. We put one egg yolk in there.

1:07:11 > 1:07:13- It crisps up the skin when you put them on salt.- Yeah, perfect.

1:07:13 > 1:07:16You just test - one egg is enough for that amount.

1:07:16 > 1:07:19- Add our flour there. - So I'm making a little roux here.

1:07:19 > 1:07:21Just a little bit of butter and some flour.

1:07:21 > 1:07:27- Yeah, perfect.- We've got some milk here. Just infuse what's in here? - Yeah, just a little thyme, onion.

1:07:27 > 1:07:31You can even put a bit of clove if you want there or something.

1:07:31 > 1:07:35- It's a great little thing. Rosemary if you feel like it, garlic.- Right.

1:07:35 > 1:07:39Just going to turn that a bit. Rinse the little hands.

1:07:39 > 1:07:41Beautiful, now we're going to roll out the gnocchi.

1:07:41 > 1:07:44- Do you want that in the oven? - Yeah, that can go in.

1:07:44 > 1:07:47That's perfect. We cook it for about 8-10 minutes,

1:07:47 > 1:07:48depends how much you want it cooked.

1:07:48 > 1:07:50Well done and all the rest of it.

1:07:50 > 1:07:54That goes straight in there. So that's, what, 200 degrees?

1:07:54 > 1:07:57200 degrees, yeah, for about 8-12 minutes

1:07:57 > 1:08:00obviously, you know, depending on how much you want it done.

1:08:00 > 1:08:02OK, now, the idea. Just run past this.

1:08:02 > 1:08:04- We have mushrooms going in the gnocchi as well?- Yeah.

1:08:04 > 1:08:08- But we've got a bit of bechamel, that'll be the sauce for our gnocchi.- Yeah.

1:08:08 > 1:08:11What we'll do is add the bechamel to our gnocchi once we've blanched them.

1:08:11 > 1:08:15Add the mushrooms, put them all in a little gratin bowl there

1:08:15 > 1:08:19and then put the breadcrumbs on top and then we serve them on the side.

1:08:19 > 1:08:21So we'll put these in the water.

1:08:21 > 1:08:24The gnocchi's so simple to make, no need to freeze these.

1:08:24 > 1:08:27- Pop them in the fridge.- Straight in, yeah. We'll drain them off.

1:08:27 > 1:08:30Get rid of the rest of that. That's done. Perfect.

1:08:30 > 1:08:33So when they're cooked, that's when they float to the top?

1:08:33 > 1:08:35Yes. We'll drain them into this water here.

1:08:35 > 1:08:39- They're coming up. This one here. - OK. The shrimps are not far off.

1:08:39 > 1:08:42Then we'll literally mix our mushrooms with our bechamel,

1:08:42 > 1:08:44put it all in that little tin and ready to go.

1:08:44 > 1:08:46I mentioned your cavolo nero, here.

1:08:46 > 1:08:50- Yeah, and chervil chopped as well, please, Jimbob.- Yeah, no problem.

1:08:50 > 1:08:53- Anything else you want doing? - No, I'll get a drink and sit down, that's fine!

1:08:53 > 1:08:56Catch up with Ronni and everyone, it'll be great!

1:08:56 > 1:09:01- But black cabbage, it's produced July-October time.- Yep.

1:09:01 > 1:09:03Famous cabbage from Italy but we can grow it a lot in the UK.

1:09:03 > 1:09:05Loads of people go it here, who do it amazingly.

1:09:05 > 1:09:08- You were saying you have it in your garden.- I do grow it, yeah.

1:09:08 > 1:09:10Skye does it down at Petersham Nurseries,

1:09:10 > 1:09:13she's got the amazing stuff there so that is fantastic.

1:09:13 > 1:09:16And we do it with a few little shallots.

1:09:16 > 1:09:18Just saute it down, you don't have to make it too complicated.

1:09:18 > 1:09:23- It's so easy.- So a little bit of butter. No need to boil it. - No, literally. It's just like...

1:09:23 > 1:09:25It's a tougher version of spinach in a way.

1:09:25 > 1:09:27You just cook it that little bit longer.

1:09:27 > 1:09:30- So they literally only what about a minute.- Oh, God, yeah. Perfect.

1:09:30 > 1:09:33So we'll mix those. How's our little bechamel? Is that all ready?

1:09:33 > 1:09:37- That's ready.- Take the mushrooms, mix those in there.

1:09:38 > 1:09:43- I'll do the chervil, James, obviously.- I'LL do the chervil, give me it here!

1:09:43 > 1:09:44LAUGHTER

1:09:44 > 1:09:46I love it! I think that's why I'm a chef,

1:09:46 > 1:09:49I just love commanding loads of blokes, telling them what to do.

1:09:49 > 1:09:52- Chervil in there.- Beautiful. - Too late for a change of career?

1:09:52 > 1:09:54I know, too late now! There we go.

1:09:54 > 1:09:58- Little bit of that in there.- I'll put a little bit of this water in.

1:09:58 > 1:09:59It's so simple to cook this cavolo nero,

1:09:59 > 1:10:03- just a little butter, water.- Yeah. - It's how we cooked it before on the show.

1:10:03 > 1:10:05These shallots, gone in there. I just swept that down.

1:10:05 > 1:10:08Then that's it. We've put it in a nice gratin dish here

1:10:08 > 1:10:12with the bechamel and gnocchi. Put all these breadcrumbs on top.

1:10:12 > 1:10:13Now, explain to us what this is.

1:10:13 > 1:10:16- Ah, yes, little secret.- Go on then. - We've zipped it.

1:10:16 > 1:10:17Here we have beautiful bone marrow

1:10:17 > 1:10:21so we roast that in the oven and then take the centre out which is your marrow bit.

1:10:21 > 1:10:25- Yeah.- Saute that down with some brioche breadcrumbs so they're full of butter as well.

1:10:25 > 1:10:28You have butter from the brioche, you have the lovely bone marrow.

1:10:28 > 1:10:31A little bit more butter and then basically let them dry out

1:10:31 > 1:10:34and they give this great crust on top.

1:10:34 > 1:10:36- You want that in the oven? - Yep.- Might as well.

1:10:36 > 1:10:41- Just under the grill. Nicely brown off like that.- Beautiful.

1:10:41 > 1:10:44- I haven't seasoned that yet, Angela. - OK, I'll put a bit of salt.

1:10:44 > 1:10:48- There you go.- Staff, what's going on? Bit of seasoning... - HE CHUCKLES

1:10:48 > 1:10:49Staff these days, I don't know!

1:10:49 > 1:10:53- No, you've been busy. Crikey, up and down the M4.- There we go. - Right, we'll add our

1:10:53 > 1:10:56cavolo nero there. We'll do it real family style.

1:10:56 > 1:10:57I totally agree with Stefan,

1:10:57 > 1:10:59just whack it all in the centre of the table

1:10:59 > 1:11:01and let everyone help themselves.

1:11:01 > 1:11:05- On my old Granny's chopping board. - On your old Granny's chopping board.

1:11:05 > 1:11:06I hope she approves.

1:11:06 > 1:11:10Oh, thank you, my love. Yeah, let's get that out the way, actually.

1:11:10 > 1:11:14If she's looking down from above, she'd say, "That's still mooing!"

1:11:14 > 1:11:15Oh, is she like my mum?

1:11:15 > 1:11:18My mum's like, "You never cook your meat long enough, Angela."

1:11:18 > 1:11:20- Exactly!- Thanks, Mother!

1:11:20 > 1:11:23Got a star behind my name but no, no, you tell me!

1:11:23 > 1:11:24And then a little bit of salt there.

1:11:24 > 1:11:27- She's going to kill me after saying that.- That looks fantastic.

1:11:27 > 1:11:30- I'll bring it over there. - A credit to Colin, it is his dish.

1:11:30 > 1:11:33- It's great, I love it. - Remind us what that is again?

1:11:33 > 1:11:37You've got beautiful cote de boeuf with gratinated gnocchi,

1:11:37 > 1:11:41- bone marrow, cavolo nero and shallots.- How wonderful is that?

1:11:48 > 1:11:52- And I didn't do anything! - Not so many pans either. Right!

1:11:52 > 1:11:56I am fascinated by you chefs.

1:11:56 > 1:11:58Your gnocchi is like perfect little concentric circles.

1:11:58 > 1:12:01- Everything I cook... - It wasn't in rehearsal!

1:12:01 > 1:12:03LAUGHTER

1:12:03 > 1:12:06- Well, dive into that. - Oh, I'm always the first to dive.

1:12:06 > 1:12:09- Dive in, tell us what you think. - This looks so gorgeous.

1:12:09 > 1:12:13You used wild mushroom for that, but there's other things you could use.

1:12:13 > 1:12:16You could take the wild mushroom out and put a bit of pork in there.

1:12:16 > 1:12:19You don't have to use beef. You could use a nice cut of veal,

1:12:19 > 1:12:22- or even a pork chop. It's great. - What do you reckon?- Mm.

1:12:22 > 1:12:26You could even have the mushrooms by themselves, take out the bone marrow and make it vegetarian.

1:12:26 > 1:12:29- Happy with that?- Lovely. Really nice.- Absolutely happy.

1:12:34 > 1:12:37And you can find that recipe on our website.

1:12:37 > 1:12:40Just click on and have a go yourself.

1:12:40 > 1:12:42Now something you won't need a recipe for,

1:12:42 > 1:12:46but some other chefs most certainly do, is an omelette.

1:12:46 > 1:12:49Here are those two Hairy Bikers, Si and Dave, proving my point.

1:12:49 > 1:12:53Right, usual rules apply. You must make a three egg omelette.

1:12:53 > 1:12:56Work as fast as you can using milk, cream, butter, cheese,

1:12:56 > 1:12:58any of those or none.

1:12:58 > 1:13:01It must be a three egg omelette cooked as fast as you can.

1:13:01 > 1:13:03The time starts when I say.

1:13:03 > 1:13:05It stops as soon as the omelette hits the plate.

1:13:05 > 1:13:08- I'll move that cos it's going to go flying. You ready?- Yes.

1:13:08 > 1:13:12- Three... Have you been practising? - Yes!

1:13:12 > 1:13:15- Three... - I've got the wrong pan though!

1:13:15 > 1:13:18- He bought the pan!- One - go!

1:13:18 > 1:13:20Right, butter goes in.

1:13:23 > 1:13:25Somebody's hard-boiled me eggs!

1:13:25 > 1:13:26JAMES LAUGHS

1:13:26 > 1:13:30- I've been sabotaged!- Have you done that?- No, I wouldn't do that.

1:13:30 > 1:13:33- This is hard-boiled! - Have you swapped his eggs?- Me?

1:13:33 > 1:13:36- Would I do that?! Would I ever do anything like that?!- I hate you!

1:13:36 > 1:13:39An absolutely, defiantly,

1:13:39 > 1:13:41detestable man!

1:13:41 > 1:13:44LAUGHTER

1:13:44 > 1:13:48Hard-boiled eggs! What chance have I got?

1:13:48 > 1:13:51- Make sure it's cooked. - Cooked?! It'll take your eye out!

1:13:54 > 1:13:57That was a horrible feeling.

1:13:57 > 1:13:59GONG CHIMES

1:13:59 > 1:14:02- We've got one finished there. - Well, what do you expect?!

1:14:02 > 1:14:05APPLAUSE

1:14:06 > 1:14:08Go on, then.

1:14:08 > 1:14:12I'm sorry, I didn't actually know that. When did you do that?

1:14:12 > 1:14:16Don't look at me! I've just arrived to do the challenge, me.

1:14:16 > 1:14:18You're a swine!

1:14:18 > 1:14:20LAUGHTER

1:14:20 > 1:14:23- I've worked so hard for this.- There is not an egg left in Cumbria...

1:14:23 > 1:14:26We've timed the boiled eggs and we'll take that off.

1:14:26 > 1:14:28GONG RINGS

1:14:28 > 1:14:29Not that that'll help!

1:14:29 > 1:14:32APPLAUSE

1:14:32 > 1:14:35Fantastic. We'll garnish with a little bit of that.

1:14:35 > 1:14:37- SI GIGGLES - Why?!

1:14:37 > 1:14:40- Why!- Come on, boys, we are live.

1:14:40 > 1:14:43Oh sorry, sorry.

1:14:43 > 1:14:47What do you think, James? Come on, it's worth the board, isn't it?

1:14:47 > 1:14:51It's worth a blackboard,

1:14:51 > 1:14:53looking at the state of the butter.

1:14:53 > 1:14:57- It looks like black butter omelette. - No, I'm with you, Dave.

1:14:57 > 1:15:02- It's certainly, er... Yeah, it's different.- It's cooked!

1:15:02 > 1:15:04There you go. Right.

1:15:09 > 1:15:10All right, I'll let you on.

1:15:10 > 1:15:12DAVE SIGHS

1:15:12 > 1:15:16Dave, how do you think you've done?

1:15:16 > 1:15:18Under the circumstances, not bad, James. Not bad.

1:15:18 > 1:15:20It's over a minute, I think.

1:15:20 > 1:15:22One minute nine, so you're on.

1:15:22 > 1:15:24- Whoa!- However...

1:15:25 > 1:15:28Given his trick, we're going to take 20 seconds off.

1:15:28 > 1:15:31Woof! That's nice, isn't it?

1:15:31 > 1:15:34You did it in 49 seconds.

1:15:34 > 1:15:37So you're on our board right there.

1:15:37 > 1:15:40- Si.- Yes, mate.- How do you think you've done?

1:15:40 > 1:15:44Oh, no idea. I think I beat the last time.

1:15:44 > 1:15:46Well, yeah. I think you have.

1:15:46 > 1:15:50We'll get rid of that one with a new photograph, with Photoshop...

1:15:50 > 1:15:51look at that!

1:15:51 > 1:15:55LAUGHTER

1:15:55 > 1:15:57I do look like an axe murderer, don't I?

1:15:57 > 1:15:59You did it... It was quicker than this one.

1:15:59 > 1:16:03- It was quicker than anybody on this board.- Wow!

1:16:03 > 1:16:07Oh, yeah. You did it in 42 seconds, on your own there.

1:16:07 > 1:16:10Right down the bottom of the top board.

1:16:10 > 1:16:13- APPLAUSE - Congratulations. Good effort, not bad.

1:16:18 > 1:16:20Now from the ridiculous to the sublime,

1:16:20 > 1:16:23with this world-class recipe from a world-class chef.

1:16:23 > 1:16:25Two-star Michelin, Marcus Wareing.

1:16:25 > 1:16:27What are we cooking today, then? Mackerel.

1:16:27 > 1:16:32- Pan-fried and a very simple garnish, James.- This is kind of.- This is it.

1:16:32 > 1:16:36You're going to get it later with his dish.

1:16:36 > 1:16:40Leeks, chorizo, some shallots, a little smoked paprika, butter,

1:16:40 > 1:16:42flour and a little bit of chicken stock.

1:16:42 > 1:16:44- OK, so keeping it very, very simple. - Yeah.

1:16:44 > 1:16:47So the first thing to do is you want me to make the onion rings?

1:16:47 > 1:16:49Yes, coat those in the flour, a little bit of smoked paprika.

1:16:49 > 1:16:52Yeah. There's two types of smoked paprika.

1:16:52 > 1:16:55There's the hot and the sweet. Which one would you go for?

1:16:55 > 1:16:57- Does it matter? - For me, for this dish, the sweet.

1:16:57 > 1:17:00I'm not a big spicy fan, so I like to keep it mild.

1:17:00 > 1:17:02OK. So a little bit of paprika in with the flour.

1:17:02 > 1:17:04Tell us about mackerel then.

1:17:04 > 1:17:08I think it's an under-used fish, but it is absolutely superb.

1:17:08 > 1:17:11This is a very unused dish. It's also very cheap,

1:17:11 > 1:17:13very reasonable and you do find it all over the place.

1:17:13 > 1:17:16You find it in supermarkets as well, which is really nice,

1:17:16 > 1:17:18generally off the bone. If you have got a fishmonger

1:17:18 > 1:17:20who sells them whole, please try them whole.

1:17:20 > 1:17:23When you talk to fishermen about mackerel,

1:17:23 > 1:17:27they almost give them away. 15p, 20p each. Literally just really cheap.

1:17:27 > 1:17:30Yeah, there's a massive abundance of them, as we know as chefs.

1:17:30 > 1:17:33They are great. They're slightly understated.

1:17:33 > 1:17:36I use these at the restaurant on the lunch menu. They're great value.

1:17:36 > 1:17:39As my fisherman says, they're the pigeon of the sea.

1:17:39 > 1:17:43- There's loads of them everywhere. - Yeah, they are.

1:17:43 > 1:17:45They have to be absolutely fresh though.

1:17:45 > 1:17:47For this dish, they're really good,

1:17:47 > 1:17:50because they're this lovely, oily fish.

1:17:50 > 1:17:53You've got a great flavour and they can sit with something as strong

1:17:53 > 1:17:54as a chorizo sausage.

1:17:54 > 1:17:58You fillet this slightly different. You've taken the head off.

1:17:58 > 1:18:02Yeah, I've taken it off as normal, from head to tail.

1:18:02 > 1:18:06Now I'll just cut off the head and as we'd normally do, fillet along.

1:18:06 > 1:18:13But this is so soft, I just put the knife in, like so, into there,

1:18:13 > 1:18:17like so. I'll just take off the bone.

1:18:17 > 1:18:20- It's quite easy to take off, isn't it?- Yeah, it is. It's very soft.

1:18:20 > 1:18:23- Your fishmonger will do this for you as well.- It comes off really easy.

1:18:23 > 1:18:25- There you go.- Like so, easy.

1:18:25 > 1:18:27You can just chop up the leek for me, James,

1:18:27 > 1:18:30and the chorizo and I'll just get this cooking in the pan.

1:18:30 > 1:18:33- I'll do everything apart from fillet the fish then.- Yeah.

1:18:33 > 1:18:34When I'm pin boning this,

1:18:34 > 1:18:37rather than just pull out all the little bones individually,

1:18:37 > 1:18:39I'm going to make a V cut in the fish like so.

1:18:39 > 1:18:41It just comes out all in one go

1:18:41 > 1:18:43and stops the fish from being ripped apart.

1:18:43 > 1:18:46When you start pin boning the mackerel, for some reason..

1:18:46 > 1:18:49- Pin boning means to pull them all out individually?- Yeah.

1:18:49 > 1:18:54- I'd rather just keep it and it comes out quite easily.- So that's that.

1:18:54 > 1:18:57What's next for Marcus, then? Obviously you've got your new book.

1:18:57 > 1:19:01Your restaurant's going really well. So, what's the goal?

1:19:01 > 1:19:04- Three stars obviously? - Yeah, that's always a chef's dream.

1:19:04 > 1:19:06Honestly, I just want to keep my head down and get on with the job.

1:19:06 > 1:19:10With the recession, we've worked very hard at the restaurant

1:19:10 > 1:19:13to keep it going and we've had a fabulous year.

1:19:13 > 1:19:15Do you think the secret of your success is literally you are there?

1:19:15 > 1:19:17Yes, I'd like to think so.

1:19:17 > 1:19:21I think when you've got your name above the door,

1:19:21 > 1:19:24in a kitchen, you have to be there.

1:19:24 > 1:19:26- There we go.- There's your nice mackerel. You've scored that.

1:19:26 > 1:19:30Yes, very lightly scored. I'm just going to use one fillet

1:19:30 > 1:19:34I'm going to put a little bit of oil into this pan

1:19:34 > 1:19:36and start the chorizo off.

1:19:36 > 1:19:39- That's the cue for me? - Yeah, that's you. In there.

1:19:39 > 1:19:41- Now this is cooking chorizo, isn't it?- Yeah.

1:19:41 > 1:19:46There's two different types. The dried stuff, which is cured.

1:19:46 > 1:19:50It's normally sliced. But this is the cooking stuff.

1:19:50 > 1:19:54Yeah. What I like about this is the oil coming out of it.

1:19:54 > 1:19:57I'm just going to very lightly... I'll just pinch those off there.

1:19:57 > 1:19:59They do one called picante which is the paprika.

1:19:59 > 1:20:03Quite a hot and spicy one. It's really good.

1:20:03 > 1:20:05- There you go.- OK, great.

1:20:05 > 1:20:07A little salt in there.

1:20:07 > 1:20:10- The fish doesn't take very long to cook at all, does it?- No.

1:20:10 > 1:20:13I'll just move that over to the front.

1:20:13 > 1:20:15If you could fry off the shallots.

1:20:15 > 1:20:18That's the cue for me to do that while you cook the fish.

1:20:18 > 1:20:21Just explain quickly how we're cooking this fish.

1:20:21 > 1:20:24Most people would actually panic at this stage,

1:20:24 > 1:20:26- because we've only two or three minutes to go.- Yeah.

1:20:26 > 1:20:29All I'm going to do is a little bit of olive oil in there.

1:20:30 > 1:20:34Straight in.

1:20:34 > 1:20:36- And then straight in. Keep the skin on.- Skin on, yeah.

1:20:36 > 1:20:39The scoring of the fish is the most important part

1:20:39 > 1:20:40of the cooking of this.

1:20:40 > 1:20:44When you score a piece of fish, you help to relax the skin.

1:20:44 > 1:20:47If you didn't score that, it would just tighten up, curl up,

1:20:47 > 1:20:49and it wouldn't get crispy.

1:20:49 > 1:20:50Skin side down first.

1:20:50 > 1:20:54- So straight into a hot pan.- Yep, and just hold it down for a few seconds.

1:20:54 > 1:20:57The secret is to just leave it now and cook it on just the skin side.

1:20:57 > 1:20:59Just turn down the heat a little bit.

1:20:59 > 1:21:02When you see all the smoke coming out of the pan like that,

1:21:02 > 1:21:05- you can literally just turn it off. - Yeah?

1:21:05 > 1:21:06- Almost!- Yeah, almost.

1:21:06 > 1:21:11You want to get the skin nice and crispy, that's the key.

1:21:11 > 1:21:14Yeah, just cook it practically all the way on the skin.

1:21:14 > 1:21:17Now, the onions. I've taken the flour, paprika, mixed it together,

1:21:17 > 1:21:21a pinch of salt and they're just getting fried off so they're crispy.

1:21:21 > 1:21:24No need to put these in milk or anything, just as they are.

1:21:24 > 1:21:26The fish is cooking halfway up the side.

1:21:26 > 1:21:30- Yeah. Just flip it over and turn it off.- And that's it.

1:21:30 > 1:21:34The residual heat in the pan will cook it all the way through.

1:21:34 > 1:21:37Just nicely cooking over there. If you do need to cool the pan down.

1:21:37 > 1:21:42- Right, so the fish is cooked now. - Straight on top of there.

1:21:42 > 1:21:45The great thing about this is its simplicity.

1:21:45 > 1:21:47- Did you season that?- Yeah, done.

1:21:47 > 1:21:50- Just checking!- All done, thank you very much!

1:21:50 > 1:21:52LAUGHTER

1:21:52 > 1:21:56Just a few of those on top there, and I'll take some of the juice.

1:21:56 > 1:21:57So remind us what that is again?

1:21:57 > 1:22:00I've got chorizo sausage, pan-fried leeks,

1:22:00 > 1:22:03a little bit of pan-fried mackerel,

1:22:03 > 1:22:05nice and crispy skin, and shallots.

1:22:05 > 1:22:09A shopping list so easy, you could do it this afternoon. Easy as that.

1:22:15 > 1:22:18I have to say, it looks, as all your food does, spectacular.

1:22:18 > 1:22:22I know it's going to taste great as well, so dive into that.

1:22:22 > 1:22:27- Wow!- Have a taste of that. Partial to mackerel or not?

1:22:27 > 1:22:31It takes me back to my childhood, cos we used to go on holiday

1:22:31 > 1:22:35up in Anglesey and my dad used to take me fishing.

1:22:35 > 1:22:38We used to do that every year in North Wales, Holyhead.

1:22:38 > 1:22:40You know, near there. It really took me back.

1:22:40 > 1:22:42We haven't had mackerel since childhood.

1:22:42 > 1:22:45- We had a great time together. - Mackerel, that oily fish, goes very well

1:22:45 > 1:22:47with chorizo and the leeks.

1:22:47 > 1:22:50You could use other oily fish as well.

1:22:50 > 1:22:53Yeah, you could use tuna or it would be great with swordfish.

1:22:53 > 1:22:56Because the chorizo's quite light, you could put anything in it.

1:22:56 > 1:23:00- Some salmon as well.- So what do you reckon to this then?

1:23:00 > 1:23:03I wouldn't have thought of putting it with chorizo sausage.

1:23:03 > 1:23:06- It's really great. - Some great flavours.

1:23:06 > 1:23:08I don't think we're going to get any of this!

1:23:13 > 1:23:18John Craven has been one of our most popular presenters for many years.

1:23:18 > 1:23:20It would have been something of a surprise

1:23:20 > 1:23:22if he was made to face his food hell on national TV.

1:23:22 > 1:23:24Let's put him out of his misery.

1:23:24 > 1:23:26Everyone in the studio's made their minds up.

1:23:26 > 1:23:30John, just to remind you, your food heaven would be this,

1:23:30 > 1:23:31roasted with Yorkshire puddings.

1:23:31 > 1:23:35- Oh, yes!- But the classic dish, stroganoff with mushrooms, brandy...

1:23:35 > 1:23:36- Oh, wonderful.- Sauteed potatoes.

1:23:36 > 1:23:40- Alternatively, the dreaded food hell. The humble marrow.- Oh!

1:23:40 > 1:23:42I don't know what it did to you. Nothing wrong with that.

1:23:42 > 1:23:44I just hate the taste of it.

1:23:44 > 1:23:46Stuffed with lamb mince, Moroccan spices,

1:23:46 > 1:23:48pine nuts and sultanas.

1:23:48 > 1:23:50A tomato sauce with mozzarella cheese on the top...

1:23:50 > 1:23:52You make it sound very nice.

1:23:52 > 1:23:53Well, I'm trying to big it all up!

1:23:53 > 1:23:56How do you think this lot have decided?

1:23:56 > 1:23:59- I think they might... Oh, I don't know!- What do you mean?!

1:23:59 > 1:24:01What about the twins? Well, they're not twins.

1:24:01 > 1:24:03I think they'd go for the stroganoff.

1:24:03 > 1:24:06If I say one of them chose food heaven and one chose food hell...

1:24:06 > 1:24:07GROANING

1:24:07 > 1:24:11They both look similar, but fortunately these guys

1:24:11 > 1:24:14want to see the stroganoff, so that's what we're cooking.

1:24:14 > 1:24:15Get rid of all this.

1:24:15 > 1:24:18- Oh, thank goodness!- We only had two people choose hell.

1:24:18 > 1:24:20Right, so running through the ingredients -

1:24:20 > 1:24:23fillet of beef, paprika, tomato puree,

1:24:23 > 1:24:25we've got some Dijon mustard, onions,

1:24:25 > 1:24:28which I'm going to chop now, some mushrooms,

1:24:28 > 1:24:31which the boys are going to get on with sauteing,

1:24:31 > 1:24:35- potatoes, brandy, sour cream... - Awful lot of brandy!

1:24:35 > 1:24:38There is a lot of brandy there. A bit of brandy with sour cream.

1:24:38 > 1:24:40I'm going to get this on first,

1:24:40 > 1:24:43get it nice and hot.

1:24:43 > 1:24:46I'm going to get the sauce on first, nice and quick.

1:24:46 > 1:24:49That brings back memories of my college days. Onions first of all.

1:24:49 > 1:24:53So what is it about this sort of food that you love,

1:24:53 > 1:24:54that sort of '70s food?

1:24:54 > 1:24:59- Prawn cocktail and all that kind of stuff?- Yeah.

1:24:59 > 1:25:02It was the first kind of exotic meal I had, I think.

1:25:02 > 1:25:06I was used to plain cooking through all my childhood and youth,

1:25:06 > 1:25:10and then suddenly this kind of thing came along in the '70s.

1:25:10 > 1:25:12My wife cooked this before we were married.

1:25:12 > 1:25:15It was the first meal she made for me actually.

1:25:15 > 1:25:18- I remember me mother cooking this at home.- It's very '60s.

1:25:18 > 1:25:21- Late '60s, early '70s. - It's a great dish.

1:25:21 > 1:25:24It's very retro now, so they've brought it back in again.

1:25:24 > 1:25:26It's a great dish on its own.

1:25:26 > 1:25:29Named after Count Stroganoff, which was a Russian noble.

1:25:29 > 1:25:31Right, so we're going to saute this off,

1:25:31 > 1:25:33just get the onions colouring nicely.

1:25:33 > 1:25:36Get those in.

1:25:36 > 1:25:38Now in here, I'm adding the most important bit about stroganoff,

1:25:38 > 1:25:43which is these ingredients here. We've got tomato puree and mustard.

1:25:43 > 1:25:44They go in as well.

1:25:44 > 1:25:49Of course, you can ketchup, which is also OK to use in this.

1:25:49 > 1:25:53All that's going to get mixed together. We need to cook that.

1:25:53 > 1:25:57- In we go with the paprika.- Mm-hm.

1:25:57 > 1:26:01You boys probably agree that paprika's the important bit,

1:26:01 > 1:26:04- but also good quality paprika. - Yeah. It doesn't keep, paprika.

1:26:04 > 1:26:07It's the sort of thing people have like red sawdust in the cupboard.

1:26:07 > 1:26:10- You really need to... - Oh, you've got that?

1:26:10 > 1:26:12So you saute all this lot together.

1:26:12 > 1:26:15This is just how I remember it at college,

1:26:15 > 1:26:19So how does this compare to your wife's stroganoff?

1:26:19 > 1:26:22- Or are you not allowed in the kitchen?- She uses tomato paste,

1:26:22 > 1:26:25- says that's better than real tomatoes.- Proper beef.

1:26:25 > 1:26:28Proper beef! None of your stewing beef or anything.

1:26:28 > 1:26:31This is fillet beef, it's just magic stuff.

1:26:31 > 1:26:34But I suppose if you... You know, we're in the credit crunch

1:26:34 > 1:26:38- and all that sort of stuff... - It's maybe a bit too pricey?

1:26:38 > 1:26:41Well, I think something like sirloin would be particularly good for this.

1:26:41 > 1:26:44Ribeye's really good, but with frying beef,

1:26:44 > 1:26:47I don't think it's good enough. You've got to use a decent cut.

1:26:47 > 1:26:49Right, now in goes the brandy.

1:26:49 > 1:26:52- Watch yourself. - ALL: Ooh!

1:26:52 > 1:26:54- Look at that! - Just a little bit of brandy.

1:26:55 > 1:26:58Nearly had your wig off, that!

1:26:58 > 1:27:00- I've not got that much hair left! - LAUGHTER

1:27:00 > 1:27:03Can you chop me the parsley as well, please?

1:27:03 > 1:27:04Our beef's sauteed off,

1:27:04 > 1:27:07get a bit of colour on it as well. That's all going to go into here.

1:27:07 > 1:27:10Oh, this is looking like the old stroganoff I know.

1:27:10 > 1:27:12Getting there, isn't it? Now, the potatoes.

1:27:12 > 1:27:14I need to borrow your high jet, James.

1:27:14 > 1:27:18- There you go. - Oh, bless you.

1:27:18 > 1:27:22Black pepper, some salt.

1:27:22 > 1:27:26Now, the thing about this as well, once you get to this stage,

1:27:26 > 1:27:29turn it off and then add the sour cream.

1:27:29 > 1:27:34Very quickly, whack it in.

1:27:34 > 1:27:38Yes, that tastes like a stroganoff.

1:27:38 > 1:27:41Way back to how I remember it used to taste.

1:27:41 > 1:27:46Quite quickly, grab our plate. We've got some fresh thyme in there.

1:27:46 > 1:27:48Sauteed potatoes.

1:27:48 > 1:27:51The boys should have got them on a little earlier.

1:27:51 > 1:27:53- They're a bit al dente... - I knew we'd get the blame!

1:27:53 > 1:27:56He's like that, him! He shifts it, doesn't he?

1:27:56 > 1:27:59- Ah, you... Ooh, I don't know! - We're just the fall guys.

1:27:59 > 1:28:00"Goat" and "scape" comes to mind!

1:28:00 > 1:28:02LAUGHTER

1:28:02 > 1:28:05- That does look lovely, James.- It does, mind you.- Doesn't it look good.

1:28:05 > 1:28:10- There you are. Beef stroganoff. - Oh, lovely.- Yay! APPLAUSE

1:28:10 > 1:28:13- Can't believe I did that in six minutes.- You dive into that, John.

1:28:13 > 1:28:16Bring the glasses. Do you remember stroganoff?

1:28:16 > 1:28:18WOMAN: Oh, yes. I'm a bit retro me.

1:28:18 > 1:28:22- So it was you that voted hell? - Yes, I did.

1:28:22 > 1:28:24The thing is, we were talking about fashion

1:28:24 > 1:28:26but food never goes out of fashion.

1:28:26 > 1:28:27I haven't made it since college.

1:28:27 > 1:28:30- Is it as good as your wife's stroganoff?- Excellent!

1:28:35 > 1:28:38Well, that's all we've got time for on today's best bites.

1:28:38 > 1:28:42Remember, all the dishes form today's show are on your website.

1:28:42 > 1:28:46Just go to bbc.co.uk/recipes. You'll find loads more on there too.

1:28:46 > 1:28:48Make sure you log on and get stuck in.

1:28:48 > 1:28:51I'll be cooking live as always this Saturday morning

1:28:51 > 1:28:52at the usual time of ten o'clock.

1:28:52 > 1:28:55In the meantime, have a great rest of your day

1:28:55 > 1:28:57and enjoy the weekend. Bye for now.

1:28:57 > 1:28:59Subtitles by Red Bee Media