Episode 34

0:00:02 > 0:00:05Good morning. There's some wonderful weekend tasty treats coming right up

0:00:05 > 0:00:07in today's Saturday Kitchen Best Bites.

0:00:28 > 0:00:29Welcome to the show.

0:00:29 > 0:00:33Now, we've been thumbing through our amazing archive of Saturday Kitchen recipes

0:00:33 > 0:00:37and selected these mouth-watering morsels for you today.

0:00:37 > 0:00:40This spectacular dessert a Bananas Foster

0:00:40 > 0:00:43makes a flaming good finish to any meal.

0:00:43 > 0:00:47Madhur Jaffrey has the perfect way to blow the weekend cobwebs away.

0:00:47 > 0:00:48We never throw away the seeds -

0:00:48 > 0:00:51what's the point if you don't eat the seeds?!

0:00:51 > 0:00:55This simple beef jalfrezi is a sensational spicy brunch.

0:00:55 > 0:00:58And Tom Aikens is one of the country's top chefs.

0:00:58 > 0:01:01So we'll cook it all in the same pan to get all the flavours together.

0:01:01 > 0:01:06This fantastic pan-fried pork belly with scallops and squid

0:01:06 > 0:01:08shows you just how good he really is.

0:01:08 > 0:01:12Comedian Sarah Millican faced her food heaven or food hell -

0:01:12 > 0:01:14a spectacular passion fruit delice

0:01:14 > 0:01:16with home-made tuile biscuits was her food heaven

0:01:16 > 0:01:20and her food hell was spicy beef ribs with egg-fried rice.

0:01:20 > 0:01:22Find out what she gets at the end of the show.

0:01:22 > 0:01:26First though, here's a man who runs the best pub in the world -

0:01:26 > 0:01:30the two-star Michelin and brilliant Tom Kerridge.

0:01:30 > 0:01:33- Great to have you back on the show - second time.- Thanks very much.

0:01:33 > 0:01:34So, what's on the menu today?

0:01:34 > 0:01:38We are doing pollock with some radishes from my garden,

0:01:38 > 0:01:41- grown by Mr Andy Cryer...- Yep.

0:01:41 > 0:01:44..Some borage flowers, again from the garden,

0:01:44 > 0:01:46some girolle mushrooms, nice butter sauce

0:01:46 > 0:01:49and a little bit of lardo to go on top.

0:01:49 > 0:01:51You're going to use the pollock?

0:01:51 > 0:01:54This is more sustainable than cod and haddock.

0:01:54 > 0:01:59Yep, that's it. This is Cornish line-caught pollock.

0:01:59 > 0:02:00Yep.

0:02:00 > 0:02:03It's a beautiful piece of fish, very similar to cod,

0:02:03 > 0:02:07but it's got... The flakes on it are a little bit tighter...

0:02:07 > 0:02:12- But it's quite soft, when you fillet it.- That's it, it's quite soft.

0:02:12 > 0:02:15Yes, so we're salting it for a couple of hours, just to draw moisture

0:02:15 > 0:02:18out of it to firm the fish up, make it a little bit more...

0:02:18 > 0:02:22- A bit firmer when it cooks.- But when you look at the fish as a whole,

0:02:22 > 0:02:26it's kind of like a skinny cod, would that be right?

0:02:26 > 0:02:30It's probably a fair comment, yes. Skinny cod. Yeah.

0:02:30 > 0:02:35OK, so this is one we've just done, it's been salted for about two hours.

0:02:35 > 0:02:37Any excess salt, take off.

0:02:37 > 0:02:39Portion it up.

0:02:39 > 0:02:40Yep.

0:02:40 > 0:02:44Now, classic beurre blanc, you've got shallots,

0:02:44 > 0:02:48which you strain off anyway, but you want these nice and finely sliced.

0:02:48 > 0:02:51Nice and fine. Strain it off. Pollock goes into a pan.

0:02:51 > 0:02:54Put it on a bit of butter paper - you can use baking parchment

0:02:54 > 0:02:57if you like, but if you've got butter paper hanging around...

0:02:57 > 0:03:00I'm sure you've got about 20 packs at your house, Mr Martin?!

0:03:00 > 0:03:05- So, er...- It's not true! - Straight into the oven.

0:03:06 > 0:03:09I've actually gone onto dripping now, mate.

0:03:09 > 0:03:12- Does that come in packets? - Yes, it does.

0:03:12 > 0:03:15You can get it by the 25 kilogram block, as well.

0:03:15 > 0:03:17Exactly!

0:03:18 > 0:03:21Right, so we've got the shallots in there.

0:03:21 > 0:03:24White wine vinegar, white wine,

0:03:24 > 0:03:26some thyme and some peppercorns.

0:03:26 > 0:03:30Don't chop your finger, James Martin.

0:03:30 > 0:03:33- Don't chop your finger! - Thank you very much, Gennaro.

0:03:33 > 0:03:37So, a little bit of beurre blanc, classic French-style sauce.

0:03:37 > 0:03:39We'll bring this right down to a glaze

0:03:39 > 0:03:42and it gives it a lovely kind of acidity, richness,

0:03:42 > 0:03:45to go through the butter sauce that we're going to serve with the fish.

0:03:46 > 0:03:48I'll prepare our radishes.

0:03:48 > 0:03:50Tell us about the mushrooms.

0:03:50 > 0:03:52Girolle mushrooms are fantastic.

0:03:52 > 0:03:54- Gennaro told me they smell like apricots...- Yes.

0:03:54 > 0:03:57Although I'm not convinced of that.

0:03:57 > 0:04:00They smell of pollock, cos you haven't washed your hands.

0:04:00 > 0:04:03Actually, the name is apricot-scented mushroom.

0:04:03 > 0:04:04And I know for sure.

0:04:04 > 0:04:07When they are fresh, you pick them up,

0:04:07 > 0:04:11you go like that, they give you the lovely scent of apricots.

0:04:11 > 0:04:15Orange, you know, the colour also explains the apricot.

0:04:15 > 0:04:16Fresh mushrooms are delicious.

0:04:16 > 0:04:20Coming into season now, particularly with the weather.

0:04:20 > 0:04:22But you're not a fan of washing...

0:04:22 > 0:04:24Well, of scrubbing these?

0:04:24 > 0:04:27Yes, wash them is fine, I think there's a bit of a fallacy

0:04:27 > 0:04:31about mushrooms that you can't wash them, they take on too much water.

0:04:31 > 0:04:32It's quite easy.

0:04:32 > 0:04:35We're poaching them almost in a mixture of water and butter,

0:04:35 > 0:04:38like an emulsion, bringing it together, all those lovely flavours

0:04:38 > 0:04:42will come through - a lot of the mushroom water will come out.

0:04:42 > 0:04:44- Bit of salt - beautiful. - The fish, you give it what,

0:04:44 > 0:04:47a couple of minutes before we turn it over?

0:04:47 > 0:04:50Yes. About three minutes either side, probably.

0:04:50 > 0:04:54Butter into a pan, little bit more butter. Butter everywhere.

0:04:54 > 0:04:58- That's why I keep inviting you back on.- I love it!

0:05:00 > 0:05:03OK, so we've got butter, the radishes.

0:05:03 > 0:05:06These radishes are beautiful, peppery, fantastic.

0:05:06 > 0:05:09They're really lovely and moist, you can see all the water in them.

0:05:09 > 0:05:13Coming from supermarkets, sometimes they come out of the ground too early

0:05:13 > 0:05:14and they leave them there.

0:05:14 > 0:05:17The leaves are fantastic to eat, and they dry out,

0:05:17 > 0:05:21so here we'll gently sweat them down.

0:05:21 > 0:05:24Cooked radishes are so delicious, and particularly when you eat them

0:05:24 > 0:05:27fresh out of your garden, there's so much water in there.

0:05:27 > 0:05:30- Absolutely.- Pepper in there as well. Bit of double cream in there.

0:05:30 > 0:05:32We'll bring that down and reduce it down.

0:05:32 > 0:05:35- Classic beurre blanc wouldn't have double cream in.- No.

0:05:35 > 0:05:39I put double cream in to stabilise it,

0:05:39 > 0:05:41so when you put the butter in, it holds it together.

0:05:41 > 0:05:46If you're making it at home, it will stay and you can keep it warm

0:05:46 > 0:05:48on the side for an hour or so, so it doesn't split out.

0:05:48 > 0:05:51Otherwise, serve it straight away, so the butter stays.

0:05:51 > 0:05:53Tell us about your place in Marlow.

0:05:53 > 0:05:57It is a one-Michelin-starred pub.

0:05:57 > 0:06:03It's not one of those hushed temples of gastronomy,

0:06:03 > 0:06:05- it's one of the places where you can go...- Proper grub.

0:06:05 > 0:06:09Yes, proper food in an environment that's...

0:06:09 > 0:06:12You can come in there and spend 300 quid on a bottle of wine,

0:06:12 > 0:06:14which'd be great,

0:06:14 > 0:06:17but if you want to turn up and have a pint of beer and drink local ales

0:06:17 > 0:06:19and have steak and chips, that's fine as well.

0:06:19 > 0:06:24So we're just adding butter to this, just a little bit.

0:06:24 > 0:06:26Just a little bit.

0:06:26 > 0:06:28The secret of this is once you've added the butter...

0:06:28 > 0:06:30It's OK with the cream in it,

0:06:30 > 0:06:32but the idea is you do this on a lower heat.

0:06:32 > 0:06:34Exactly. Almost off the heat.

0:06:34 > 0:06:35Just a gentle heat.

0:06:35 > 0:06:39Just emulsifying the butter, we'll give it a pinch of salt.

0:06:39 > 0:06:41I've turned that fish over.

0:06:41 > 0:06:43That only wants what, five minutes?

0:06:43 > 0:06:46Yes, five minutes at the most.

0:06:46 > 0:06:47Not 20 minutes!

0:06:47 > 0:06:50But that's because it's not covered.

0:06:50 > 0:06:54Look, you know we do the... Harvest Festival, me and you - careful!

0:06:54 > 0:06:55LAUGHTER

0:06:56 > 0:07:01- OK, so the butter's in.- Yes. We'll pass that through a sieve...

0:07:03 > 0:07:06Then we can use this for a variety of different sauces -

0:07:06 > 0:07:08you can put orange zest in it, all kinds of stuff.

0:07:08 > 0:07:11- Absolutely, yes.- Classed as a base sauce, isn't it?- Yes, exactly.

0:07:11 > 0:07:13You can use it as a base for everything.

0:07:13 > 0:07:17- I'll move that to one side.- Lovely. - So there's nothing else in there -

0:07:17 > 0:07:19- just the butter on the radishes. - The butter, pinch of salt.

0:07:19 > 0:07:25You can see they're still crisp, still just wilted down a little bit.

0:07:25 > 0:07:26- Right.- Butter sauce ready?

0:07:26 > 0:07:29- Fish is almost ready? - Fish is another...

0:07:29 > 0:07:30minute and a half away, probably.

0:07:30 > 0:07:33OK, so we will start slowly plating up, then.

0:07:33 > 0:07:35Butter sauce, two different types of radish...

0:07:35 > 0:07:38You can let this go almost cold though, can't you?

0:07:38 > 0:07:41Yes, but if you try to reheat it, it will split out again.

0:07:41 > 0:07:44Which is... You don't really want that.

0:07:45 > 0:07:48These are the breakfast radishes from your garden.

0:07:48 > 0:07:51Breakfast and round radish, from the garden,

0:07:51 > 0:07:55which is a new addition this year - we're growing courgettes,

0:07:55 > 0:07:57beautiful courgette flowers -

0:07:57 > 0:08:00the veg guys charge so much for them!

0:08:00 > 0:08:03I don't understand why in Italy they use all the courgette flowers

0:08:03 > 0:08:05all over the place,

0:08:05 > 0:08:08I don't know why you can't find courgette flowers in the UK.

0:08:08 > 0:08:10You can in certain places...

0:08:10 > 0:08:12See, I remember when I first come in England,

0:08:12 > 0:08:13there was next-door neighbour,

0:08:13 > 0:08:16he was growing courgette

0:08:16 > 0:08:18and the flower, he was throwing away.

0:08:18 > 0:08:20I didn't know which way I have to tell him,

0:08:20 > 0:08:24can I have some of the courgette flowers? It looks terrible!

0:08:24 > 0:08:28So I said to him, "Can I have those courgette flowers? I'm going to bring them inside the church"(!)

0:08:28 > 0:08:30I ate them all. I stuffed them all.

0:08:30 > 0:08:34- I ENJOYED it!- So, right...

0:08:34 > 0:08:38On top of the fish, which is in the oven for a second, you'll put this.

0:08:38 > 0:08:40- Tell us about this stuff.- OK, lardo. This is...

0:08:40 > 0:08:44It's an Italian cured pork back fat, basically.

0:08:44 > 0:08:48I've done this myself. Have you heard of Mangalitza pigs, the ones...

0:08:48 > 0:08:50- The hairy ones?- The hairy ones, yes.

0:08:50 > 0:08:53They've got a really high fat content,

0:08:53 > 0:08:56so we've taken the fact off the belly and cured it for about three weeks,

0:08:56 > 0:08:59washed it off, dried it, hung it up in the beer cellar,

0:08:59 > 0:09:01which really pleased my restaurant manager,

0:09:01 > 0:09:04she was very happy about that(!)

0:09:04 > 0:09:06Then basically sliced it very thinly on a gravity slicer,

0:09:06 > 0:09:10so you have this beautiful, thin, cured flavour of pork coming through.

0:09:10 > 0:09:15- You can just eat that with salad. - On toast. Just a little...

0:09:15 > 0:09:21A bit of Parmesan, so any cheese on top, salt-and-pepper, fantastic.

0:09:21 > 0:09:23I love, Tom. I love this dish.

0:09:23 > 0:09:26- The fish is now cooked. - The fish is cooked. OK...

0:09:27 > 0:09:29Fish into the middle of the plate...

0:09:29 > 0:09:33On top of that, a little piece of this home-cured lardo.

0:09:33 > 0:09:37- If you haven't got that, just a thin slice of Serrano.- Yes.

0:09:37 > 0:09:40Look at that - it just goes transparent straightaway.

0:09:40 > 0:09:44It cures down and onto that, we'll put some borage flowers,

0:09:44 > 0:09:46also fresh from our garden.

0:09:48 > 0:09:50It's very pretty, look. A pretty dish.

0:09:50 > 0:09:56- Borage flowers taste of cucumbers and oysters.- Yes.- Mixed into one.

0:09:57 > 0:10:00- You can use the leaves of the borage, as well.- There you go.

0:10:00 > 0:10:02Remind us what this is again.

0:10:02 > 0:10:06This is line-caught Cornish pollock with radishes, girolles

0:10:06 > 0:10:08- and borage flowers. - I told you he was good.

0:10:13 > 0:10:18Looks delicious. I know it's going to taste delicious as well. Olly...

0:10:18 > 0:10:25- Tom, have a seat.- It is a pretty dish, isn't it?- Lovely, isn't it?

0:10:25 > 0:10:27I don't want to ruin it!

0:10:27 > 0:10:30When you salt the fish like that, it changes the texture of it.

0:10:30 > 0:10:33Absolutely. It makes it quite firm, almost quite meaty,

0:10:33 > 0:10:35which is why the pork fat goes really well.

0:10:35 > 0:10:38- Yes.- Mm. Good mushroom. - Dive into that.

0:10:38 > 0:10:41Taste that with a little bit of the lardo, as well.

0:10:41 > 0:10:44- It's really, really thin - almost like clingfilm.- Exactly, yes.

0:10:46 > 0:10:49- Good?- Mmm... Yeah. - He's happy with that one.

0:10:49 > 0:10:51I don't think you're going to get a look-in over at the far end!

0:10:55 > 0:10:58Coming up, I've got a sizzling banana dessert for Al Murray,

0:10:58 > 0:11:01but first, here's the brilliant Rick Stein.

0:11:03 > 0:11:0750 miles north-west of Peterhead, on the Moray Firth is Cullen,

0:11:07 > 0:11:09famous for Cullen skink.

0:11:09 > 0:11:12Skink is a German word for a type of soup

0:11:12 > 0:11:17and it's a celebration of haddock, potatoes and full-cream milk.

0:11:17 > 0:11:19So this is how you do it.

0:11:19 > 0:11:24You take a pan about this wide and you add a knob of butter

0:11:24 > 0:11:28and some onion - a large, mild, sweet onion - chopped up.

0:11:28 > 0:11:32Soften the onion in the butter, then pour on a couple of pints

0:11:32 > 0:11:34of fresh, full-cream milk.

0:11:34 > 0:11:39Previously, you've peeled a couple of potatoes about this big

0:11:39 > 0:11:42and chopped them up about the size of your thumbnail.

0:11:42 > 0:11:45Add those and bring it back to the boil

0:11:45 > 0:11:48and let the potatoes soften in the boiling milk.

0:11:49 > 0:11:50Now you add the haddock.

0:11:50 > 0:11:55A couple of fillets about this long and not the dyed stuff, please.

0:11:55 > 0:11:59Poach the fish in the same milk that you cook the potatoes in

0:11:59 > 0:12:01for about four minutes.

0:12:01 > 0:12:05Now just scrape the skin away and flake the fish up little,

0:12:05 > 0:12:08removing any bones that might be left in the fillet.

0:12:08 > 0:12:10Put the fish back into the soup -

0:12:10 > 0:12:15it will now be starting to smell lovely and smoky from that haddock.

0:12:15 > 0:12:18Add some salt - sea salt, preferably -

0:12:18 > 0:12:21and a good lot of freshly-ground pepper.

0:12:21 > 0:12:26Now comes a big handful of freshly-chopped parsley -

0:12:26 > 0:12:30lovely and green in the white of the soup.

0:12:30 > 0:12:34Stir through gently and ladle the soup out into a bowl

0:12:34 > 0:12:37and finish with a bit more parsley.

0:12:37 > 0:12:40That's great British cooking - not much to it,

0:12:40 > 0:12:41but everything is just right.

0:12:46 > 0:12:49There's about 900 hooks on this line

0:12:49 > 0:12:53and each hook is baited with one or two mussels.

0:12:53 > 0:12:58In the old days... I mean, this has been a way of fishing for haddock

0:12:58 > 0:13:02for about 160 years and it's a very good way of fishing for haddock,

0:13:02 > 0:13:07because you get the biggest haddock from it, so it's very efficient.

0:13:07 > 0:13:11Unfortunately, the haddock are gone to the extent that

0:13:11 > 0:13:13it's not economical to fish this way any more.

0:13:15 > 0:13:18Once the line's all paid out, you wait for about two hours

0:13:18 > 0:13:22and you could have as many as five or six of them out at the same time.

0:13:24 > 0:13:26So, a sense of anticipation.

0:13:28 > 0:13:29Will we have any fish, or won't we?

0:13:33 > 0:13:37Sadly, though there were plenty of little dabs, there were no haddock.

0:13:37 > 0:13:40I couldn't believe how tough Peter's hands were.

0:13:40 > 0:13:43There was such a weight on that line.

0:13:43 > 0:13:46I just couldn't even pull it! And why he wasn't wearing gloves,

0:13:46 > 0:13:48I just don't know.

0:13:49 > 0:13:51You're a bit tough!

0:13:57 > 0:14:00Not a great day's fishing, I'm afraid. Only dabs.

0:14:00 > 0:14:02Very cold, heavy rain,

0:14:02 > 0:14:07and a four-hour wait 25 miles out at sea to get back into port.

0:14:07 > 0:14:08No haddock.

0:14:08 > 0:14:11They've been fished out from these inner waters

0:14:11 > 0:14:13and the bigger boats have to go much further these days.

0:14:13 > 0:14:16I must wear warmer clothes on trips like this.

0:14:16 > 0:14:19I'm mad - I forget every time!

0:14:19 > 0:14:22At least hanging around there, I got the inspiration for a dish

0:14:22 > 0:14:26using the anticipated haddock and some mussels.

0:14:26 > 0:14:30First of all, I sweated off some shallots in a bit of butter

0:14:30 > 0:14:33and added the mussels and water and cooked for about three minutes or so,

0:14:33 > 0:14:36until the mussels are just opened.

0:14:36 > 0:14:38Then I poured the mussels through a colander

0:14:38 > 0:14:40and collected the juice underneath.

0:14:40 > 0:14:44That's to poach the haddock and to finish the sauce.

0:14:45 > 0:14:47Now the haddock.

0:14:47 > 0:14:50You can see why it's so popular in Scotland - it's got a great,

0:14:50 > 0:14:51sweet flavour.

0:14:51 > 0:14:53Poach for about four minutes.

0:14:54 > 0:14:57Right - that should be about right.

0:14:57 > 0:15:00That haddock's nicely cooked now - just on the point.

0:15:00 > 0:15:03Just lift that out and put it onto this metal tray here.

0:15:03 > 0:15:04There we go.

0:15:04 > 0:15:09Beautiful. Look at those white edges to that haddock.

0:15:09 > 0:15:12Just take most of the mussels out of the shells here.

0:15:12 > 0:15:14Very easy job.

0:15:14 > 0:15:18I'll take all but about a dozen or so meats out of the shells.

0:15:18 > 0:15:21I just want to leave some in the shells,

0:15:21 > 0:15:22cos it looks much nicer on the plate.

0:15:22 > 0:15:26I'm going to put the haddock on some young spinach leaves. I melt

0:15:26 > 0:15:30some butter in a pan and add the leaves and let them cook down

0:15:30 > 0:15:32without much added water - just what I washed them in.

0:15:32 > 0:15:36The volume comes right down, I season with some salt,

0:15:36 > 0:15:38and a little bit of pepper...

0:15:38 > 0:15:41Pop on the lid and they'll be cooked in about two minutes.

0:15:41 > 0:15:46Now, to finish off the sauce. Back on the heat with the pan.

0:15:46 > 0:15:48There's a real lot of mythology

0:15:48 > 0:15:51about making sort of butter sauces like this.

0:15:51 > 0:15:53I keep reading people saying,

0:15:53 > 0:15:57"Get it off the heat and beat in a little bit of butter, bit by bit."

0:15:57 > 0:16:01In fact, as long as you've got enough liquid fiercely boiling,

0:16:01 > 0:16:04you can throw in the butter just like I'm doing, all at once,

0:16:04 > 0:16:07and let it emulsify as it boils rapidly.

0:16:07 > 0:16:10Just give it a bit of a help with a whisk.

0:16:10 > 0:16:15See that? It's coming all nice and creamy. Now, the whiskey.

0:16:15 > 0:16:19A tablespoon or so, a couple of tablespoons of malt whiskey.

0:16:19 > 0:16:23This actually came from the East Coast, so it's absolutely right.

0:16:23 > 0:16:27Now some lemon juice - not a lot, because we don't want it too sharp.

0:16:27 > 0:16:30I suppose just over a teaspoon of lemon juice and the fresh chervil.

0:16:30 > 0:16:33Lots of that - I love the flavour of chervil in fish sauces.

0:16:33 > 0:16:37Still can't get it very easily in supermarkets.

0:16:37 > 0:16:41Can't understand why, it's a real companion herb to fish cookery.

0:16:41 > 0:16:43Look at that.

0:16:43 > 0:16:47Pour the mussels back into the sauce, stir them around,

0:16:47 > 0:16:49but take them straight off the heat now,

0:16:49 > 0:16:51because you don't want them to cook any more.

0:16:51 > 0:16:53And now to assemble the dish.

0:16:53 > 0:16:56First of all, a good spoonful of the spinach,

0:16:56 > 0:17:00which now as you can see is lovely and reduced.

0:17:00 > 0:17:02A fillet of fish on top and now just to pour the sauce

0:17:02 > 0:17:07and those mussels all over the top of the haddock, like that...

0:17:07 > 0:17:11Just rearrange a few to make them sort of neat, but natural.

0:17:11 > 0:17:12I like the look of that.

0:17:12 > 0:17:15That's a memory to me - a memory of a very cold day

0:17:15 > 0:17:18when I didn't have enough warm clothes on.

0:17:18 > 0:17:22Fishing for haddock off Gordon in Scotland and going down into

0:17:22 > 0:17:26this warm room in the bowels of the ship and feeling sick

0:17:26 > 0:17:28and coming up and standing there

0:17:28 > 0:17:31and thinking, "haddock, mussels, haddock, mussels".

0:17:31 > 0:17:35At the time, I suppose I was a bit sort of miserable, but looking back,

0:17:35 > 0:17:39it all seems like great fun and this is the memory of that time.

0:17:45 > 0:17:49Half an hour south of Gordon is Arbroath,

0:17:49 > 0:17:52another fishing town made famous by food.

0:17:52 > 0:17:54This time the wonderful smokies.

0:17:54 > 0:17:59Nobody makes them better than Bill Spink, in the extension really,

0:17:59 > 0:18:00of his garden.

0:18:00 > 0:18:03This is a must for any seafood lover's guide.

0:18:03 > 0:18:07Arbroath smokies - one of those world-class gourmet foods,

0:18:07 > 0:18:08if you ask me.

0:18:08 > 0:18:11What they do is brine pairs of small haddock

0:18:11 > 0:18:14and then suspend them over a raging pit.

0:18:14 > 0:18:16They're not only smoked, but they're cooked, as well.

0:18:16 > 0:18:18Do you get used to all this smoke, then?

0:18:18 > 0:18:22- You'll get plenty of smoke in a minute - put them here, OK?- OK.

0:18:24 > 0:18:29- That's lovely. That's grand. - God! I don't know how you...

0:18:29 > 0:18:31BILL LAUGHS

0:18:31 > 0:18:32I don't know how you can do it.

0:18:34 > 0:18:37- So how long are they going in there now for, then?- About half an hour.

0:18:37 > 0:18:41- Really? And it will cook them in that time?- Yes, mm-hm.- Brilliant.

0:18:41 > 0:18:44That's them, just ready to eat in half an hour.

0:18:50 > 0:18:54- Pff!- So you lift it up just to get the flames going back up again?- Yes.

0:18:54 > 0:18:55Otherwise it's not hot enough?

0:18:55 > 0:18:58You've just got to keep a steady heat in the pit. This is it.

0:18:58 > 0:19:01If I didnae lift the cover, then the heat would just die away

0:19:01 > 0:19:02and that'd be it.

0:19:02 > 0:19:06- Don't you find the smoke gets in your eyes a bit?- Oh, yes!

0:19:06 > 0:19:09Just like the saying goes, smoke gets in your eyes!

0:19:11 > 0:19:13What were you saying, when it gets in your eyes?

0:19:13 > 0:19:15It makes your eyes very nippy.

0:19:15 > 0:19:18- Very nippy!- Yeah.

0:19:20 > 0:19:23Actually, the smoke is originated here, in Auchmithie,

0:19:23 > 0:19:25a few miles from Arbroath.

0:19:25 > 0:19:29They used to dig pits and put barrels in the ground and then suspend

0:19:29 > 0:19:34the haddock over fires in the pits and cover the pits with sacking -

0:19:34 > 0:19:38sometimes damp, sometimes dry, depending on the weather.

0:19:38 > 0:19:42I just read somewhere of this wonderful image of a sort of late winter's evening,

0:19:42 > 0:19:46with wreaths of smoke coming up from all round the harbour

0:19:46 > 0:19:49and round the village, from all these little smoky pits.

0:19:49 > 0:19:54Not only did those women do the smoking, but they also used to

0:19:54 > 0:19:57carry their men out to the boats, when it was rough,

0:19:57 > 0:19:59on their shoulders!

0:19:59 > 0:20:02Now, that was to keep them dry, but the odd thing is,

0:20:02 > 0:20:06that when the men came back with the haddock for the smokies,

0:20:06 > 0:20:10they used to carry them back through the surf. And why?

0:20:10 > 0:20:13They reckoned their men had done such a hard day's work out there

0:20:13 > 0:20:17in their rowing boats that they needed some help to get back into shore.

0:20:17 > 0:20:20Now that is real, tough women.

0:20:27 > 0:20:32- Oh, great...- That second last one... - That one, there?- Yes.

0:20:32 > 0:20:36Good, Bill - thank you very much. Now for the taste.

0:20:36 > 0:20:38I can see it's nice and firm.

0:20:40 > 0:20:45Oh, that is fantastic! It's sweet and it's firm

0:20:45 > 0:20:47and it's slightly salty.

0:20:47 > 0:20:50It's so much better than the original haddock.

0:20:50 > 0:20:56This really is sensible preserving of fish. Utterly wonderful.

0:20:56 > 0:20:58I mean, if this was France,

0:20:58 > 0:21:01they'd have an "appellation controlee" on this!

0:21:01 > 0:21:04This should be enshrined as a perfect way of doing fish.

0:21:04 > 0:21:07Who would have thought something like a humble haddock

0:21:07 > 0:21:10could have produced something so wonderful?

0:21:10 > 0:21:13I've come here on a bit of a pilgrimage

0:21:13 > 0:21:15and I've really found what I'm looking for.

0:21:17 > 0:21:21Arnold Bennett, who wrote novels about the pottery towns - Stoke,

0:21:21 > 0:21:23and places like that - actually, I've only read one...

0:21:23 > 0:21:25Anna Of The Five Towns - it's very good.

0:21:25 > 0:21:29Well, he used to stay at the Savoy and he had this special omelette -

0:21:29 > 0:21:32omelette Arnold Bennett - that they used to make there.

0:21:32 > 0:21:35It uses the best haddock - un-dyed haddock -

0:21:35 > 0:21:38and an omelette and a bit of cream and some Parmesan.

0:21:38 > 0:21:41It's dead easy to make and totally great.

0:21:41 > 0:21:44So first of all, you take a shallow pan

0:21:44 > 0:21:49and pour about two pints of half water and half milk into the pan.

0:21:49 > 0:21:53Then you add two or three fresh bay leaves, a couple of slices of onion,

0:21:53 > 0:21:58a couple of slices of lemon and a good pinch of whole peppercorns.

0:21:58 > 0:22:00Bring that back up to the boil, simmer a little bit

0:22:00 > 0:22:03and then in goes the haddock.

0:22:03 > 0:22:07Not that dyed stuff. It's just so garish and unnecessary.

0:22:07 > 0:22:09Bring it back up to the boil

0:22:09 > 0:22:11and poach. Only for about four or five minutes,

0:22:11 > 0:22:13cos as always in poaching things,

0:22:13 > 0:22:17it wants to be a little bit just underdone.

0:22:17 > 0:22:21Lift the haddock out and just pull away the skin from the haddock

0:22:21 > 0:22:23and just flake it up.

0:22:23 > 0:22:24Now for the omelette.

0:22:24 > 0:22:28I'm allowing six eggs for two people,

0:22:28 > 0:22:33so you break six eggs into a bowl and whisk them up briskly with a fork.

0:22:33 > 0:22:36Then a good seasoning of just salt.

0:22:36 > 0:22:39Put your pan on the heat, get it quite hot

0:22:39 > 0:22:43and just add a small piece of butter, about that big.

0:22:43 > 0:22:45Run it round the pan

0:22:45 > 0:22:48so you coat the whole bottom of the pan with butter.

0:22:48 > 0:22:50Tip in your omelette.

0:22:50 > 0:22:53Use the fork - that's all you need to make a good omelette.

0:22:53 > 0:22:56Scrape it on the bottom of the pan with the back of the tines,

0:22:56 > 0:22:59just to keep cooking it and as you do it,

0:22:59 > 0:23:02you'll see the bits of omelette coming up through the uncooked egg.

0:23:02 > 0:23:04It looks so satisfying like that.

0:23:04 > 0:23:07Now you add the haddock when it's just like that -

0:23:07 > 0:23:10very sort of wet and moist.

0:23:10 > 0:23:13Then, about two or three tablespoons of double cream.

0:23:13 > 0:23:17Just round the pan, like that.

0:23:17 > 0:23:20Then, a good whack of Parmesan - a small handful.

0:23:20 > 0:23:24But don't cook it too much - it must stay nice and moist.

0:23:24 > 0:23:28Take that off the heat and now you're going to finish it either

0:23:28 > 0:23:30in the top part of the oven, or under the grill,

0:23:30 > 0:23:33just to get it nice and brown.

0:23:33 > 0:23:36Then you take it out of the oven and cut it in half,

0:23:36 > 0:23:38cos it's enough for two people.

0:23:38 > 0:23:41I like to serve it with just a simple green salad and, well,

0:23:41 > 0:23:45a glass of very nice Italian white wine.

0:23:45 > 0:23:48It's interesting you've got Arnold Bennett, you've got Newberg,

0:23:48 > 0:23:55Pavlova, Melba - they hark back to an age where the customers were revered

0:23:55 > 0:23:59and you had these really famous people that dishes were named after.

0:23:59 > 0:24:04These days, it's almost like the chef is more important than the customer.

0:24:08 > 0:24:11Rick mentioned Pavlova, peach Melba, but I've got another famous dish

0:24:11 > 0:24:15to show you now, named after a real person - Bananas Foster.

0:24:15 > 0:24:18This was created in New Orleans in a restaurant in the 1950s.

0:24:18 > 0:24:22That's an unusual name for a person, isn't it? Bananas Foster.

0:24:22 > 0:24:24It's not the bananas bit, it's the Foster!

0:24:24 > 0:24:25But it's a great dish.

0:24:25 > 0:24:27The last time I did this was at college,

0:24:27 > 0:24:30but it's a really good dish.

0:24:30 > 0:24:32I'm going to start it off with the ingredients here -

0:24:32 > 0:24:35bananas, butter, a bit of sugar, some cinnamon

0:24:35 > 0:24:38and then two types of alcohol - some rum and some banana liqueur.

0:24:38 > 0:24:41Whether he was a fruit lover or an alcoholic, I don't know,

0:24:41 > 0:24:42but it's a great, great dish, this.

0:24:42 > 0:24:47Sauce first of all. Sugar goes in... Then we throw in the butter.

0:24:47 > 0:24:49I'm going to keep a little bit of butter left over.

0:24:49 > 0:24:51We throw that in as well.

0:24:51 > 0:24:54So it's quite low in fat, straight off, you can see(!)

0:24:54 > 0:24:58- My heart is pumping...- Exactly! Then we've got the bananas.

0:24:58 > 0:25:02I'm just going to pan-fry these slightly, as well.

0:25:02 > 0:25:04Often, this would be done in the restaurant,

0:25:04 > 0:25:07which is Brennan's in New Orleans, which is still running.

0:25:07 > 0:25:11The reason why this was so popular in the beginning,

0:25:11 > 0:25:15this was the main port in New Orleans for shipping bananas

0:25:15 > 0:25:17into the US, so that's probably why they use it.

0:25:17 > 0:25:20Brennan's restaurant still around to this day

0:25:20 > 0:25:25and it uses about 16,000 kilos of bananas a year, making this dish.

0:25:25 > 0:25:28- So it's a lot.- That's a lot of kilos.- A lot of kilos of bananas.

0:25:28 > 0:25:31- This would often be done... - The stuff you know, it's amazing!

0:25:31 > 0:25:34Exactly! But this would often be done in front of people,

0:25:34 > 0:25:37a bit like silver service, sort of thing.

0:25:37 > 0:25:39This is the cinnamon going in.

0:25:39 > 0:25:41So the waiter would actually do this bit.

0:25:41 > 0:25:45In this pan here, get it nice and hot, I'll fry off my bananas.

0:25:45 > 0:25:46Butter in there...

0:25:46 > 0:25:50Cut the bananas in half and in half again.

0:25:50 > 0:25:52Straight the way through. There we go.

0:25:52 > 0:25:54Another one.

0:25:54 > 0:25:56And throw that in.

0:25:58 > 0:26:00Fry that off. In here...

0:26:00 > 0:26:02I'll just swap that around.

0:26:02 > 0:26:05In here, we're going to add the rum, so just brown the butter

0:26:05 > 0:26:07and everything else and then throw in the rum.

0:26:07 > 0:26:10Now, stand back when you do this.

0:26:10 > 0:26:11Throw the rum in.

0:26:11 > 0:26:13- Whoah!- Hurray!- Flame that up.

0:26:13 > 0:26:16Burn my spatula in the process(!)

0:26:17 > 0:26:19Flame that off...

0:26:19 > 0:26:23Allow the flames to die down and then I'm going to colour...

0:26:23 > 0:26:26the bananas at the same time.

0:26:26 > 0:26:28Then I'm going to add my banana liqueur into there.

0:26:28 > 0:26:32While I'm frying that off, nice and simple, like that, there we go.

0:26:32 > 0:26:35I'm teaching you - you should be able to teach me

0:26:35 > 0:26:37a thing or two after the Hell's Kitchen thing!

0:26:37 > 0:26:38Well, I learned a couple of things.

0:26:38 > 0:26:42- There's one recipe that Mark taught me, actually.- Really?

0:26:42 > 0:26:45- I don't believe that.- No, he taught me how to make Tarte Tatin.

0:26:45 > 0:26:48- Omelette au Tatin!- Basically, you undercook everything...

0:26:48 > 0:26:52This Tarte Tatin, I cook that, my wife really likes it

0:26:52 > 0:26:55and her friends really like it.

0:26:55 > 0:26:58I actually ended up with all my wife's friends around one morning,

0:26:58 > 0:27:01teaching them how to do Tarte Tatin, a little class.

0:27:01 > 0:27:05- Cooking With Al.- Yes.- Honestly, there's something in that, Al.

0:27:05 > 0:27:07- Tarte Tatin's great. Invented by the Tatin sisters.- Really?

0:27:07 > 0:27:09Yes, it was invented by mistake.

0:27:09 > 0:27:11The stuff you know, it's incredible.

0:27:11 > 0:27:13Who were the Tatin sisters?

0:27:13 > 0:27:16There were two sisters and one of them was a bit dizzy -

0:27:16 > 0:27:18I believe so... Raymond, you might correct me on this?

0:27:18 > 0:27:20Two very old spinsters.

0:27:20 > 0:27:23One of them was a bit sort of...short, bit of cotton wool

0:27:23 > 0:27:26behind the ears, and accidentally put the pastry on the top.

0:27:26 > 0:27:28- Right!- Instead of underneath, put the tart in the oven,

0:27:28 > 0:27:31- and that's...- The rest is history. - It's amazing that

0:27:31 > 0:27:34such two old ladies, because they were about 75, 80 years of age,

0:27:34 > 0:27:37should create such a sensuous dessert.

0:27:37 > 0:27:40They must have put all their energies,

0:27:40 > 0:27:43all their romantic values in that amazing Tarte Tatin,

0:27:43 > 0:27:46which still stands today as one of the great classics.

0:27:46 > 0:27:49- Especially the way I cook it! - Well, this is from Mr Foster.

0:27:49 > 0:27:51- Dive into that. Nice and thick. - APPLAUSE

0:27:51 > 0:27:53Thank you very much.

0:27:53 > 0:27:55That's the banana liqueur - smell that.

0:27:55 > 0:27:59- It's great stuff.- Yep.- Probably a girls' drink though, isn't it?

0:27:59 > 0:28:02- It's a fruit-based drink for a lady, yes.- To drink with it!

0:28:02 > 0:28:07- Exactly, drink with it! Just put the banana liqueur in at the end.- Wow.

0:28:07 > 0:28:09You're not having any of this!

0:28:09 > 0:28:12Nice combination of bananas and the sauce, when...

0:28:12 > 0:28:15You've got no cream in there - but the sauce, just the butter,

0:28:15 > 0:28:18- the alcohol and sugar. It really works.- That's fantastic.

0:28:21 > 0:28:24Now, if you prefer something savoury this morning,

0:28:24 > 0:28:28here's Bill Granger with one of his delicious modern Asian recipes.

0:28:28 > 0:28:30- Good morning.- And you've moved.

0:28:30 > 0:28:35- I'm over here.- Yes. - I've taken the plunge.- Exactly.

0:28:35 > 0:28:39We've gained Bill Granger and a VAT increase at the same time,

0:28:39 > 0:28:41- brilliant!- Which is worse?

0:28:41 > 0:28:44- What are we cooking, then?- OK. I'm going to do some spicy chicken thighs

0:28:44 > 0:28:47and marinate them with some fish sauce,

0:28:47 > 0:28:49chilli, garlic, bit of sugar and then do a salad,

0:28:49 > 0:28:53with great, fresh summery things - lime, spring onions,

0:28:53 > 0:28:55cucumber and some rice noodles.

0:28:55 > 0:28:58- This is your kind of food, isn't it? - It's my kind of year. Summer -

0:28:58 > 0:29:00I survived February and we're here.

0:29:00 > 0:29:05Your kind of year, apart from the sport, actually.

0:29:05 > 0:29:08- Oh, you're not going to mention that? - Rugby, cricket...football!

0:29:08 > 0:29:11Oh, I better go well at the omelette challenge!

0:29:11 > 0:29:13We can gloat while we can...

0:29:13 > 0:29:16Well, it is time to change countries I barrack for, I think.

0:29:16 > 0:29:19- So, what are we doing here?- I'm going to chop the garlic and chilli.

0:29:19 > 0:29:22I'm keeping the seeds in - I don't mind the spice with it.

0:29:22 > 0:29:24I'll just bang that in the mortar and pestle.

0:29:24 > 0:29:29- If you don't have one, just chop it up finely.- OK.

0:29:29 > 0:29:33Little bit of salt, just to help... act as an abrasive to grind it down.

0:29:33 > 0:29:35Not too much, because I'm using fish sauce.

0:29:35 > 0:29:36OK, so the chilli has gone in there.

0:29:36 > 0:29:39Does it matter whether you use red chilli or green chilli?

0:29:39 > 0:29:43Red, I like the sweetness. The sweetness in this dish is quite good.

0:29:43 > 0:29:47You pound it up. I'm going to use fish sauce to marinate it in.

0:29:47 > 0:29:50I like this dish cos it's light. It's great summer food, not too much oil.

0:29:50 > 0:29:53About three tablespoons of fish sauce.

0:29:53 > 0:29:56Now, there's different fish sauces available in the supermarket.

0:29:56 > 0:29:59Some have squid on it, some has prawns, which one do you go for?

0:29:59 > 0:30:02I tend to use squid. I find it's just a bit of a lighter flavour.

0:30:02 > 0:30:06If you don't like fish sauce, don't worry - the way you cook

0:30:06 > 0:30:09the chicken, it really kills the flavour of the fish sauce.

0:30:09 > 0:30:11It just acts as a saltiness, basically.

0:30:11 > 0:30:13Some sugar...

0:30:13 > 0:30:16So now, you're over here, but you've still got your ever-expanding

0:30:16 > 0:30:20- restaurants all around the world? - Yep.- Last time you were here,

0:30:20 > 0:30:23- you were opening up in... - Japan.- Japan.- Yes.

0:30:23 > 0:30:25Absolutely. Up in Yokohama.

0:30:25 > 0:30:27So it's our second Japanese restaurant,

0:30:27 > 0:30:31that opened about four months ago and going great guns.

0:30:31 > 0:30:34And the same ethos as you've got in Australia, is it?

0:30:34 > 0:30:36Fresh, simple, straightforward food.

0:30:36 > 0:30:39I like everyday food, incredibly casual. Not formal at all.

0:30:39 > 0:30:43Now, I'll pop that into here, that'll do. Yeah, great.

0:30:43 > 0:30:45Just so it's quite rough.

0:30:45 > 0:30:48Let's stick this in here.

0:30:48 > 0:30:52Now, what I'm going to do is separate this.

0:30:52 > 0:30:58We'll use half as the marinade and half as the basis for my dressing.

0:30:58 > 0:31:00It just makes it a bit easier.

0:31:00 > 0:31:03I'm going to cook your noodles, which are pretty straightforward.

0:31:03 > 0:31:07- This is the great thing - this is an almost non-cook dish.- Yep.

0:31:07 > 0:31:10Because apart from the chicken, everything else,

0:31:10 > 0:31:12a bit of boiling water on the noodles...

0:31:12 > 0:31:15Different brands take different lengths of time. Usually a minute

0:31:15 > 0:31:18will do it - you don't want them overcooked.

0:31:18 > 0:31:20Pop the chicken in there, give that a stir.

0:31:20 > 0:31:23It'll only take 30 minutes. You don't need to do it longer.

0:31:23 > 0:31:25I'll get the one that's in the fridge. We can get that cooking.

0:31:25 > 0:31:30- There we go.- Being chicken, make sure you refrigerate it...

0:31:30 > 0:31:32And then you want that in the pan?

0:31:32 > 0:31:35As you were saying, barbecuing - a great way to do this.

0:31:35 > 0:31:37That sugar will help caramelise...

0:31:37 > 0:31:40Chicken thigh - let's face it, it's not that interesting.

0:31:40 > 0:31:43Doing this to it, the sugar and the fish sauce is going to

0:31:43 > 0:31:47caramelise and create a great crust on it.

0:31:47 > 0:31:49Now, pop that down...

0:31:49 > 0:31:51You could use skin on, but...

0:31:51 > 0:31:54Because we flattened these, they'll cook very quickly.

0:31:54 > 0:31:57- Five minutes.- And there's no bones in there, as well.- Yep, no bones.

0:31:57 > 0:31:59Makes it easy.

0:31:59 > 0:32:02And look, if you're not sure on chilli, leave the chilli out,

0:32:02 > 0:32:06or just use a little bit without the seeds.

0:32:06 > 0:32:10Pop another pan on the top, and that'll just help it cook a little bit quicker.

0:32:10 > 0:32:12Today I want to get them done really quickly.

0:32:12 > 0:32:16Chefs do like using chicken thighs - you use them quite a bit, don't you?

0:32:16 > 0:32:18We use them in our chicken and mushroom pies.

0:32:18 > 0:32:20- Loads of flavour in there as well.- Loads of flavour.

0:32:20 > 0:32:23How are they going? Pick one out and taste it.

0:32:23 > 0:32:26I'm going to chop some spring onion, cut them into lengths.

0:32:26 > 0:32:30There is no greater place in the world though,

0:32:30 > 0:32:32this weather is amazing.

0:32:32 > 0:32:37You're based in London, I take it? Will we see a "Bill's" in London?

0:32:37 > 0:32:40I thought of different places, I thought of going down to the beach...

0:32:40 > 0:32:43- Yes.- But, I like central London, it's fun.

0:32:43 > 0:32:46- It's got the best food culture in the world.- Either that,

0:32:46 > 0:32:47or you've been to our beaches!

0:32:47 > 0:32:49There might be a bit of that!

0:32:49 > 0:32:52LAUGHTER

0:32:52 > 0:32:55- It's hard to replace Bondi, I have to say.- Bondi Beach...Bournemouth!

0:32:55 > 0:32:57Yes, I know.

0:32:57 > 0:32:59Well, I always say Sydney is like

0:32:59 > 0:33:02- a cross between Bournemouth and Rio, so...- Sydney is a cross...?

0:33:02 > 0:33:06Between Bournemouth and Rio - and Melbourne is Manchester and Milan!

0:33:06 > 0:33:09- Is it? Oh, right!- Now...- The reason why you've done that is what?

0:33:09 > 0:33:12- To press it down?- To press it down. How is it going in there?

0:33:12 > 0:33:14We can turn them over.

0:33:14 > 0:33:18You can see it's starting to colour, but I want a little bit more.

0:33:18 > 0:33:22I'm going to finish this dressing. I've got the basis in there.

0:33:22 > 0:33:25So this is some of the dressing you've got left over?

0:33:25 > 0:33:27Yes, some of the marinade. Squeeze some lime. I love lime -

0:33:27 > 0:33:29I think it's an Australian thing.

0:33:29 > 0:33:33Actually, you know a little tip? Chop off the end of it...

0:33:35 > 0:33:38And that will release it, make squeezing it a little bit easier.

0:33:38 > 0:33:41It just sort of collapses it, and limes can be expensive.

0:33:41 > 0:33:45- That's a good way to do it. So lots of lime in there.- Yes.

0:33:45 > 0:33:48- How's that chicken? - I'll probably turn this over.

0:33:48 > 0:33:50You can see how it's cooking.

0:33:50 > 0:33:54- Putting that lid on, or another pan on it...- Starts to colour up nicely.

0:33:54 > 0:33:58- Have you been to Australia?- I've never been to Australia.- Never?- No.

0:33:58 > 0:34:01- You've got to go. - Never been.- Great place.

0:34:01 > 0:34:03But you must have been to Oz, haven't you?

0:34:03 > 0:34:07- I have. Are we allowed to plug a restaurant?- Go on then.

0:34:07 > 0:34:09- You know Doyles in Sydney?- Yeah!

0:34:09 > 0:34:11Just one of the great settings in the world to sit

0:34:11 > 0:34:15and have a really beautiful lobster and a nice glass of wine.

0:34:15 > 0:34:18- And good fish and chips. Very good fish and chips!- Bill!

0:34:18 > 0:34:21- Fish and chips, mate - Whitby. - LAUGHTER

0:34:21 > 0:34:25I'm actually interested, I'm hoping fish and chips will win this...

0:34:25 > 0:34:27You have to have fish and chips in newspaper,

0:34:27 > 0:34:32not on a china plate, it's got to be on newspaper, and it's got to be so cold outside,

0:34:32 > 0:34:35that you're sat there and your nose is dripping into the paper.

0:34:35 > 0:34:37Oh!

0:34:37 > 0:34:41- That's what I miss about Sydney... - Then you get the batter, and scrape it off.

0:34:41 > 0:34:45No, you've got to be sitting on Bondi Beach, it's hot,

0:34:45 > 0:34:49there's a drunk backpacker passed out next to you...

0:34:49 > 0:34:53- OK...- Now, Whitby wins over that, hands down.

0:34:53 > 0:34:56- So how are those noodles going? - They're ready.- OK - drain them,

0:34:56 > 0:34:59plunge them into some cold water just to stop them cooking.

0:34:59 > 0:35:01OK.

0:35:01 > 0:35:04You can see that's starting to colour up nicely there.

0:35:04 > 0:35:07- Need those tongs? You take those. - Thank you very much.- OK.

0:35:07 > 0:35:10I'm also going to put some nuts in here for some crunch.

0:35:10 > 0:35:12Oh, you've done it. You chopped them up.

0:35:12 > 0:35:15- God, you're good, fast! Fantastic. - I'm all over it, Bill.

0:35:15 > 0:35:20- So they're cashew nuts, yes?- Yes, cashews, lightly toasted in the pan.

0:35:20 > 0:35:21I like cashews.

0:35:21 > 0:35:25You can use peanuts - peanuts are quite traditional in Vietnam.

0:35:25 > 0:35:27Bit of mint leaf...

0:35:27 > 0:35:31I'm going to serve these separately - you can serve them together.

0:35:31 > 0:35:33- Noodles in there? - Yeah, toss them in there.

0:35:33 > 0:35:37- Just to get all... Can I have those tongs again?- There you go.

0:35:37 > 0:35:41So that's nice and chilled. This is a great barbecue salad by itself.

0:35:41 > 0:35:44Even if you just do a bit of steak, marinade steak in it, too.

0:35:44 > 0:35:47- Very good. Save a few of those onions.- Mint leaves in?

0:35:47 > 0:35:50Mint leaves and half of the nuts.

0:35:50 > 0:35:54- Half of the nuts.- Yeah. This is just a classic, healthy... Low-fat, too.

0:35:54 > 0:35:57There's no oil in that dressing. Which is great...

0:35:57 > 0:36:01- Do you want me to do that and you do your chicken?- Yeah. Pop it in.

0:36:03 > 0:36:06I can slice it. Do you have another knife over there?

0:36:06 > 0:36:08Beautiful. Great.

0:36:10 > 0:36:13It literally doesn't take very long to cook at all.

0:36:13 > 0:36:17No, this is instant. Great summer cooking. You're almost... Ah!

0:36:17 > 0:36:21- That's hot!- That's just come out of the pan, Bill(!)- I know.

0:36:21 > 0:36:25Normally, I've got tough fingers. Australian cooks, we're tough!

0:36:25 > 0:36:27LAUGHTER

0:36:27 > 0:36:30- And they look it, don't they?! - Yeah, we're not!

0:36:31 > 0:36:35- Maybe I won't pretend there! - There you go.- OK.

0:36:35 > 0:36:38- So in there, we do chicken... - A little bowl...

0:36:38 > 0:36:41Someone doesn't eat meat...? Louise doesn't eat meat.

0:36:41 > 0:36:43Got a little bowl on there.

0:36:43 > 0:36:47Now, a few more of those nuts and onions. Sprinkle that over.

0:36:47 > 0:36:50You've got to put more chicken on! Seen the size of these two blokes?

0:36:50 > 0:36:54- OK, come on - let's have another two bits!- Like book ends - look at the size of them!- There we go.

0:36:54 > 0:36:56A few onions, and you've got it.

0:36:56 > 0:36:58Look at that. Remind us what that is again.

0:36:58 > 0:37:00That's a spicy chicken with a fresh noodle salad.

0:37:00 > 0:37:02Perfect for this evening. There you go.

0:37:07 > 0:37:10There you go - on the barbecue and I need to go to Australia,

0:37:10 > 0:37:11by the sounds of things.

0:37:11 > 0:37:16Have a seat over here. John, there you go. Louise, there's yours.

0:37:16 > 0:37:21- Thank you.- Dive in. If you didn't eat meat, great with fish, I suppose?

0:37:21 > 0:37:23- That marinade would work...- In tofu.

0:37:23 > 0:37:26If you don't eat any meat or fish, bit of grilled, barbecued tofu,

0:37:26 > 0:37:29- fantastic.- Yes. On a barbecue, this'd work fantastically well.

0:37:29 > 0:37:32Big bowl of salad, do the barbie, cold beer.

0:37:32 > 0:37:34Secret is that - I think you agreed, Cass -

0:37:34 > 0:37:37you don't overcook these chicken thighs.

0:37:37 > 0:37:40No, any chicken like those cuts - chicken breast, thighs -

0:37:40 > 0:37:43don't cook it too much, otherwise it'll dry out and be tough.

0:37:43 > 0:37:47- Where's the cold beer?- It's coming, John - trust me, it's on its way!

0:37:47 > 0:37:50It still only 10:15!

0:37:50 > 0:37:52- What do you think?- It's going to be a long day!- Not in Australia!

0:37:52 > 0:37:56What do you reckon? Nice flavour throughout the chicken?

0:37:56 > 0:37:58That's excellent, it really is lovely.

0:38:01 > 0:38:04And there'll be more great Saturday Kitchen archive dishes

0:38:04 > 0:38:06from Bill in the coming weeks, too.

0:38:06 > 0:38:10Now, here is Lorraine Pascale with some simple recipe inspiration.

0:38:21 > 0:38:23When I was a kid and we went on school trips,

0:38:23 > 0:38:26I would always take a packed lunch from home.

0:38:26 > 0:38:29In the packed lunch, there'd be a cheese triangle, a packet

0:38:29 > 0:38:33of prawn cocktail crisps, an egg sandwich and a salami stick.

0:38:33 > 0:38:38I still love these, but today, I tend to make them into canapes.

0:38:41 > 0:38:45I've got two canapes to make - both with ready-made puff pastry.

0:38:45 > 0:38:48The first one, the sausage roll's big night out -

0:38:48 > 0:38:52and the second one, cheese and bacon twisties.

0:38:52 > 0:38:53Off to the kitchen.

0:39:06 > 0:39:08I've got the egg wash here

0:39:08 > 0:39:11and I'm going to brush lots of this all over the pastry.

0:39:11 > 0:39:14I'm going to be quite pedantic about this - I've actually measured it,

0:39:14 > 0:39:19so it is exactly 40 centimetres by nine centimetres.

0:39:19 > 0:39:25The nine centimetres is exactly half the height of one of these

0:39:25 > 0:39:26salami sticks.

0:39:26 > 0:39:29And put the first one right in the middle.

0:39:29 > 0:39:32Just squash it down a bit.

0:39:32 > 0:39:36Then on this half, just place the salami sticks...

0:39:36 > 0:39:39Just about, sort of...

0:39:39 > 0:39:41A couple of centimetres apart.

0:39:43 > 0:39:45All the way along...

0:39:45 > 0:39:49Then, I'm going to brush the tops with the egg wash.

0:39:49 > 0:39:51I want the pastry to stick on top.

0:39:51 > 0:39:54OK. So...

0:39:54 > 0:39:55Being really careful,

0:39:55 > 0:39:59fold it over the top, like that.

0:40:02 > 0:40:03Then a bit of flour, on the hand...

0:40:06 > 0:40:10Then just in between, I'm going to press down...

0:40:10 > 0:40:12See, I've got a rogue one here

0:40:12 > 0:40:16that doesn't want to stay. I'll just cut him off.

0:40:16 > 0:40:19They look like they're all tucked up in bed.

0:40:19 > 0:40:22OK, now I've got to manoeuvre them onto the baking tray.

0:40:22 > 0:40:26So I'll take a palette knife,

0:40:26 > 0:40:29and slide it underneath, ease it on...

0:40:29 > 0:40:32And then just... very gently push it off.

0:40:32 > 0:40:36Now, these have gone a little bit soft, so I'm going to pop them

0:40:36 > 0:40:40in the freezer for about ten minutes to get nice and firm.

0:40:40 > 0:40:44Now I'm going to make the bacon and cheddar cheese twisties.

0:40:44 > 0:40:48So, I'm going to roll out the puff pastry into a rectangle,

0:40:48 > 0:40:52about half a centimetre thick and cut the straggly bits off,

0:40:52 > 0:40:54so the edges are nice and neat.

0:40:54 > 0:40:58Then, use a piece of bacon to work out the height of the pastry...

0:40:58 > 0:41:00And cut it to the right size.

0:41:00 > 0:41:02Now mustard.

0:41:02 > 0:41:04It's English - a good dollop -

0:41:04 > 0:41:07and this gets brushed over like a coat of yellow paint.

0:41:09 > 0:41:12Then cheddar cheese... Just gets grated all over.

0:41:12 > 0:41:16It's mature cheddar, so it's really tasty. The bacon strips go on top,

0:41:16 > 0:41:19leaving a couple of millimetres between them.

0:41:20 > 0:41:23OK - a bit of flour on the knife means it doesn't stick

0:41:23 > 0:41:24when you cut between them.

0:41:24 > 0:41:26You don't have to be exact

0:41:26 > 0:41:28when it comes to the number of twisties this makes.

0:41:28 > 0:41:30It just depends on the width of the bacon.

0:41:30 > 0:41:32OK? Now for the twisty bit.

0:41:33 > 0:41:35Scoop this up...

0:41:35 > 0:41:37with a knife...

0:41:37 > 0:41:38and then just twist it.

0:41:38 > 0:41:40It doesn't matter how many times you twist it,

0:41:40 > 0:41:45it will sort of unravel a little bit in the oven.

0:41:45 > 0:41:49MUSIC: "Close To Me" by The Cure

0:41:56 > 0:41:59So, I'm going to put these in the fridge for about ten minutes

0:41:59 > 0:42:02so they can get nice and firm,

0:42:02 > 0:42:05so when they cook in the oven, they hold their shape.

0:42:08 > 0:42:10Great. Now...

0:42:10 > 0:42:13I'm going to make myself a cup of tea

0:42:13 > 0:42:15while they're getting nice and hard - I'm parched.

0:42:27 > 0:42:31Right... These are ready. Really lovely and firm.

0:42:32 > 0:42:36So these aren't normal sausage rolls that get cut like this...

0:42:36 > 0:42:40THESE are cut this way. Like that...

0:42:40 > 0:42:43And it's really important that the dough is really nice and firm,

0:42:43 > 0:42:46otherwise they'll just fall apart when you try and cut them.

0:42:49 > 0:42:54Now pop these onto the baking tray and just lie them down.

0:42:54 > 0:42:57I'm going to get my cheese straws out of the fridge

0:42:57 > 0:42:59and then glaze the whole lot.

0:43:01 > 0:43:04Yes - lovely. Slide these out...

0:43:07 > 0:43:12Lots of egg wash, and this just makes the pastry nice and shiny.

0:43:12 > 0:43:15Bit more like that...

0:43:15 > 0:43:18And when it comes to the sausage rolls,

0:43:18 > 0:43:22I just tend to brush on the pastry, not on the sausages.

0:43:22 > 0:43:26Otherwise, the cooked egg looks a bit strange on the sausages when it comes out of the oven.

0:43:26 > 0:43:29So I'm just going to put these in the oven.

0:43:29 > 0:43:34They need to cook for about 15 to 20 minutes at 200 degrees.

0:43:34 > 0:43:39And they're ready when they're lovely and firm

0:43:39 > 0:43:41and they look that wonderful golden brown.

0:43:45 > 0:43:48ALARM BEEPS

0:43:48 > 0:43:49..Perfect.

0:43:49 > 0:43:52Those are ready.

0:43:58 > 0:43:59I guarantee one thing...

0:44:01 > 0:44:04..those are not going to last two minutes in this house.

0:44:15 > 0:44:19I just love simple ingredients, wonderfully cooked.

0:44:19 > 0:44:21I give you Spain.

0:44:21 > 0:44:23Now, when I first came to Barcelona and tasted the food,

0:44:23 > 0:44:26it embodied everything I love about home cooking - the flavours,

0:44:26 > 0:44:29the textures, the colours and...

0:44:29 > 0:44:32I guess that's where my love of all things Spanish began.

0:44:35 > 0:44:36Gracias.

0:44:45 > 0:44:46Mm!

0:44:48 > 0:44:51Now, it's tapas like these that are the very reason

0:44:51 > 0:44:52that I love Barcelona.

0:44:53 > 0:44:57Simple ingredients that you can get easily back in the UK...

0:44:57 > 0:45:00that add that something special to my dishes.

0:45:13 > 0:45:18Now this is one of my favourite ways to cook lamb shanks.

0:45:18 > 0:45:23Has a real Spanish twist with Rioja and chorizo.

0:45:23 > 0:45:27Salt, a good amount of salt. I might as well season them in the box.

0:45:27 > 0:45:29And pepper.

0:45:31 > 0:45:34So, I have four shanks here. And I have to brown them.

0:45:34 > 0:45:38Browning is a little bit of a faff but it's a necessary step.

0:45:38 > 0:45:42It gives wonderful flavour to the finished dish.

0:45:44 > 0:45:46And because I am a little bit impatient,

0:45:46 > 0:45:50I like to use two pans

0:45:50 > 0:45:52and now I get on with the sauce.

0:45:52 > 0:45:57In a third pan I am going to add Rioja. I love Rioja.

0:45:57 > 0:46:01It reminds me of Spain and all those lovely holidays I've had there.

0:46:01 > 0:46:05So, you need about 300ml of this and then balsamic.

0:46:05 > 0:46:10250 millilitres of this. Really strong smells coming off this.

0:46:10 > 0:46:14This is just a wonderfully rich sauce that goes

0:46:14 > 0:46:16so beautifully with the shanks.

0:46:16 > 0:46:20And I'm going to put the lid on, as soon as it's boiling I'll take the lid off.

0:46:24 > 0:46:28That's the colour you want. All over the lamb shank.

0:46:28 > 0:46:33I'm going to pop them in the pot with the wine and vinegar.

0:46:34 > 0:46:37Lay them all around like that.

0:46:40 > 0:46:43Garlic, one bulb or head.

0:46:43 > 0:46:46Just cut it in half and throw it in.

0:46:47 > 0:46:50Two bay leaves, just rip them up and scatter them over.

0:46:50 > 0:46:54And two sprigs of rosemary. I love that smell!

0:46:54 > 0:46:58A few peppercorns and paprika.

0:46:58 > 0:47:01There's already going to be the flavour of paprika

0:47:01 > 0:47:05in the chorizo which goes in later, but I want a real punch of flavour.

0:47:05 > 0:47:08I'm adding a little bit of paprika as well.

0:47:08 > 0:47:11About 300ml of good beef stock.

0:47:11 > 0:47:16The shanks won't be fully submerged in the liquid, but that's fine.

0:47:17 > 0:47:23So, I'll pop on the lid and put it in the oven for about two hours at 150 degrees.

0:47:25 > 0:47:28Now I know this lamb sounds like it may not be easy but believe me, it is.

0:47:28 > 0:47:32Everything goes into one pan and the oven does the work. I love that!

0:47:39 > 0:47:43OK, I've just got to get the chorizo ready and I need 125 grams of this

0:47:43 > 0:47:48and I'm using the ring chorizo so it doesn't disintegrate when it cooks.

0:47:48 > 0:47:52I'll get the lamb shanks from the oven.

0:47:55 > 0:47:59Oh, they smell so good!

0:48:02 > 0:48:05Yum! And then in goes the chorizo.

0:48:05 > 0:48:09This adds amazing flavour.

0:48:09 > 0:48:14And then I've got one onion cut into rough wedges.

0:48:14 > 0:48:16And two carrots.

0:48:17 > 0:48:21I'd like to add a little bit more rosemary towards

0:48:21 > 0:48:24the end of the cooking time, it just adds extra flavour.

0:48:24 > 0:48:27And then this goes back into the oven at 150 degrees

0:48:27 > 0:48:31with a lid off this time so the sauce can reduce a bit.

0:48:35 > 0:48:39I like to serve my lamb shanks with mashed potatoes.

0:48:39 > 0:48:42I have an interesting way of making them.

0:48:42 > 0:48:46It starts with putting them in the oven at 220 degrees for about an hour.

0:48:47 > 0:48:49Right, I'll lay the table.

0:49:09 > 0:49:14So, I'm going to drain that lovely sauce from the meat and vegetables.

0:49:15 > 0:49:19And then whack up the heat and boil it down to thicken the sauce

0:49:19 > 0:49:22and intensify the flavours.

0:49:22 > 0:49:24And to add even more flavour,

0:49:24 > 0:49:27I normally pop in a bit of garlic as well.

0:49:28 > 0:49:32And now I'm going to get on with making the mash. It's so simple!

0:49:34 > 0:49:37When the potatoes have had an hour in the oven, I just cut them

0:49:37 > 0:49:41in half, scoop out the flesh with nothing more technical than a spoon.

0:49:41 > 0:49:45And put it in a pan with a big knob of butter, pinch of salt

0:49:45 > 0:49:47and a few twists of black pepper.

0:49:47 > 0:49:50Then, I turn the heat down low so the butter melts

0:49:50 > 0:49:52and stir it through with a fork.

0:49:52 > 0:49:54So, that's the mash done.

0:49:54 > 0:49:59The sauce is lovely and thick and now I'm going to plate up.

0:49:59 > 0:50:02Take a big dollop of mash first.

0:50:04 > 0:50:07Put it in the middle of the plate.

0:50:07 > 0:50:08And a lamb shank.

0:50:08 > 0:50:13I like to prop it up against the potato, make it look a bit fancy!

0:50:13 > 0:50:16And then the vegetables with all that lovely chorizo.

0:50:16 > 0:50:19Just pile those around.

0:50:22 > 0:50:25Now, this sauce is seriously good.

0:50:25 > 0:50:28It's very, very rich, so you don't need loads.

0:50:28 > 0:50:31Look at that thick syrupy sauce.

0:50:31 > 0:50:33Mm!

0:50:36 > 0:50:39Right, now I'm going to get on with the other three.

0:51:03 > 0:51:07When it comes to home cooking, I like to take basic ingredients

0:51:07 > 0:51:10and turn them into something special.

0:51:10 > 0:51:13In this bag I have flour, yeast, salt and oil.

0:51:13 > 0:51:16I'm going to transform it into this really cool French bread

0:51:16 > 0:51:18like the ones you see in the window of a bakery

0:51:18 > 0:51:20and people think they can never make at home.

0:51:20 > 0:51:21At this time of year,

0:51:21 > 0:51:24I just think there's nothing better than the smell of bread

0:51:24 > 0:51:28baking in the oven and eating it whilst it's still warm.

0:51:28 > 0:51:31So, this is going to fit the bill.

0:51:35 > 0:51:40Right, so I need 275 grams of strong white bread flour.

0:51:42 > 0:51:48Now, this bread, this pain d'epi, is a beautifully shaped French loaf.

0:51:48 > 0:51:49That's 275 there.

0:51:51 > 0:51:56And then about a tablespoon of extra virgin olive oil.

0:51:56 > 0:51:58175ml of warm water.

0:52:00 > 0:52:01There.

0:52:01 > 0:52:04And some yeast. One sachet.

0:52:06 > 0:52:10And salt. Nice big teaspoon of salt.

0:52:12 > 0:52:16It adds loads of flavour. And then just give it a mix.

0:52:17 > 0:52:20I do sometimes make this on the machine

0:52:20 > 0:52:22but it's great to make it by hand as well.

0:52:22 > 0:52:25It should be this lovely soft dough

0:52:25 > 0:52:29and the thing with bread is it can have a mind of its own sometimes.

0:52:29 > 0:52:33So, sometimes it might need a little bit more water, and sometimes a bit less than this.

0:52:33 > 0:52:38Then just fold the edges into each other like that.

0:52:38 > 0:52:42And then I'm going to put a bit of flour down.

0:52:42 > 0:52:47Not too much, because too much flour alters the whole recipe.

0:52:47 > 0:52:52And then knead it with the heel of the hand and you've really got to work it to get

0:52:52 > 0:52:55all the proteins nice and stretchy and elastic.

0:52:55 > 0:52:58That's what make the bread so wonderful and chewy.

0:52:58 > 0:53:01But it's also good for getting out the day's stress!

0:53:02 > 0:53:06This needs to happen for ten minutes. So, I'm going to be a little while.

0:53:17 > 0:53:20OK, that's ten minutes.

0:53:20 > 0:53:22So, I'm going to test if it's ready.

0:53:22 > 0:53:26Normally it is after a good ten minutes.

0:53:26 > 0:53:30Fold all the outside bits inside and pick it up

0:53:30 > 0:53:32so you've a nice taut ball.

0:53:32 > 0:53:36And then take a floured finger and give a little prod.

0:53:36 > 0:53:40And when it springs back, that means it's perfectly kneaded.

0:53:40 > 0:53:45So, I'm going to roll it out like this, quite a long thin baguette.

0:53:45 > 0:53:48It doesn't have to be perfect.

0:53:48 > 0:53:53I'm just squashing down because it's quite stretchy. That's fine.

0:53:53 > 0:53:57So, a bit of flour first on the tray.

0:53:59 > 0:54:02And then slide it on to the tray.

0:54:02 > 0:54:09Right, I'm going to cover this with some clingfilm which has been oiled.

0:54:09 > 0:54:12The oil is so the clingfilm doesn't stick when you try and take it off.

0:54:15 > 0:54:20So, I want to create a warm and cosy environment for the bread to rise.

0:54:21 > 0:54:26This goes by the oven for about half an hour to 45 minutes

0:54:26 > 0:54:30until it's almost doubled in size. Now, to tidy up.

0:54:30 > 0:54:35Sometimes flour can be a real pain to get off the work surface.

0:54:35 > 0:54:37So, secret weapon.

0:54:37 > 0:54:40It's a simple plastic scraper, you can get them

0:54:40 > 0:54:43at most kitchen shops and it's one of my essential bits of kit.

0:54:43 > 0:54:45More of those later on.

0:54:47 > 0:54:49OK, so this is now ready.

0:54:49 > 0:54:52Obviously it's got a lot bigger, but the way I test to see

0:54:52 > 0:54:57if it's ready is a floured finger again and give it a prod.

0:54:57 > 0:55:00The dough just springs back about halfway.

0:55:00 > 0:55:01I'm going to shape the bread.

0:55:01 > 0:55:04Take a pair of scissors,

0:55:04 > 0:55:08snip at a 45 degree angle at the top of the bread.

0:55:08 > 0:55:10And a bit lower, snip again.

0:55:12 > 0:55:18Move that to the left and keep snipping all the way down the bread.

0:55:22 > 0:55:26There. It gives you this lovely shape of a wheat stalk.

0:55:26 > 0:55:28I'll put a bit of oil on top.

0:55:28 > 0:55:30Give it a nice crust and help the salt stick on.

0:55:32 > 0:55:38And then a little bit of salt on top and this gives extra flavour and makes it look nice too.

0:55:38 > 0:55:42I always sprinkle flour on top of my breads

0:55:42 > 0:55:44because it gives a lovely bakery feel.

0:55:44 > 0:55:48This needs to go in the oven for about half an hour at 200 degrees.

0:55:48 > 0:55:51And I like to create a steamy environment in the oven

0:55:51 > 0:55:56and this helps the bread to rise before a crust forms.

0:55:56 > 0:56:01You can use ice cubes but another really good thing to use is just spray.

0:56:01 > 0:56:07So, I'm going to give it a good spray, this is cold tap water.

0:56:07 > 0:56:11It doesn't have to be ice-cold or anything. And close it.

0:56:11 > 0:56:14And I'll pop this in.

0:56:18 > 0:56:20There you are. Job done!

0:56:30 > 0:56:33This is ready. It smells really good.

0:56:35 > 0:56:39And I like to serve this just in the centre of the table

0:56:39 > 0:56:41where everyone can help themselves.

0:56:49 > 0:56:52Now, we're not cooking live in the studio today.

0:56:52 > 0:56:56Instead, we're showing you the highlights from the Saturday Kitchen recipe archives.

0:56:56 > 0:56:58Still to come on today's Best Bites:

0:56:58 > 0:57:00Top Baker Paul Hollywood

0:57:00 > 0:57:03demonstrates his omelette skills against Rachel Allen.

0:57:03 > 0:57:07And Tom Aikens is one of the country's best chefs.

0:57:07 > 0:57:11His pan-fried pork belly with squid and scallops will show you why.

0:57:11 > 0:57:14Comedian Sarah Millican faced her food heaven or food hell.

0:57:14 > 0:57:16Did she get food heaven?

0:57:16 > 0:57:20A spectacular passion fruit delice with home-made tuiles

0:57:20 > 0:57:22or food hell, spicy beef ribs with egg-fried rice.

0:57:22 > 0:57:25You can find out what she got at the end of the show.

0:57:25 > 0:57:28Now, if you're feeling a little weary this morning, check out

0:57:28 > 0:57:31this spicy way to turn your left-over roast beef

0:57:31 > 0:57:34into the perfect pick-me-up from Madhur Jaffrey.

0:57:36 > 0:57:39It's been so long. Over a year since we've last seen you.

0:57:39 > 0:57:42- Has it been that long? - It is.- I can't remember.

0:57:42 > 0:57:45- I feel it was yesterday! - What are we cooking?

0:57:45 > 0:57:48- We're starting with jalfrezi. - jalfrezi.

0:57:48 > 0:57:51This is that Bengali Anglo/Indian wonderful dish.

0:57:51 > 0:57:52We'll start right away.

0:57:52 > 0:57:57I'm chopping an onion, if you'd like, you can cut up the potato.

0:57:57 > 0:58:00- Just do something!- Yes, please.

0:58:00 > 0:58:04- No, wrong thing.- A little knife?

0:58:04 > 0:58:05Yeah, this is fine.

0:58:05 > 0:58:11OK, this may be too big an onion, but we'll take what we can get.

0:58:11 > 0:58:13- So, you want me to do the beef? - All right. You can do the beef.

0:58:13 > 0:58:16This is already pre-cooked beef.

0:58:16 > 0:58:20You could do this with leftover beef, you can do this with leftover lamb.

0:58:20 > 0:58:22That's fine, too. Any of these will do.

0:58:22 > 0:58:26But you can make it fresh, if you've nothing else.

0:58:26 > 0:58:29You can cook some beef, just the amount you need and you can even boil it.

0:58:29 > 0:58:32In India, very often, they'll boil it

0:58:32 > 0:58:35with a little salt and then proceed with the dish.

0:58:35 > 0:58:38Has jalfrezi always got meat in it or can it be with fish?

0:58:38 > 0:58:41No, no, it always has meat in it.

0:58:41 > 0:58:46So it's leftover meat traditionally with spices.

0:58:46 > 0:58:50But you can add potatoes, the variation here is the potatoes

0:58:50 > 0:58:53and that makes such a difference.

0:58:53 > 0:58:59And of course the spices which we use in India and everybody uses the spices

0:58:59 > 0:59:01whether you're Indian or Anglo/Indian.

0:59:01 > 0:59:06If you live in India, you're sucked into this wonderful world of spices.

0:59:06 > 0:59:09- I'm going to put this here.- You're using oil, could you use ghee?

0:59:09 > 0:59:13No, no. You don't want to get fat!

0:59:13 > 0:59:19- You don't want to get fat?!- No, no. All right.- Speak for yourself.

0:59:21 > 0:59:23- What's in there?- Cumin seeds.

0:59:23 > 0:59:26And that's what's going to give it the flavour plus the chilli.

0:59:26 > 0:59:30Meanwhile, the cumin seeds sizzle for five seconds.

0:59:30 > 0:59:32A lot of people don't toast the spices enough.

0:59:32 > 0:59:36Right, let them sizzle, they turn slightly brown and exciting.

0:59:36 > 0:59:39Now, you put in the onion.

0:59:40 > 0:59:44And I'll put in the potatoes as soon as...

0:59:44 > 0:59:49- I'm doing my best!- No, you haven't started on the potatoes.

0:59:49 > 0:59:53LAUGHTER

0:59:53 > 0:59:55- You're on the wrong vegetable right now!- Sorry!

0:59:57 > 1:00:00I'm doing them now. Potato, this is pre-cooked potato.

1:00:00 > 1:00:03Yes, boiled potato.

1:00:04 > 1:00:10- If people aren't very used to green chillies, get them very fine.- Yes.

1:00:12 > 1:00:15- You put the seeds in, the lot?- Oh, yes. We never throw away the seeds.

1:00:15 > 1:00:18What's the point of a chilli if you don't eat the seeds?!

1:00:18 > 1:00:22Precisely. That's what I've been trying to tell everybody for years.

1:00:22 > 1:00:25OK, I'll start stirring that.

1:00:25 > 1:00:28In Indian cooking, do they use a lot of onions?

1:00:28 > 1:00:30No, there are dishes without onions,

1:00:30 > 1:00:34there are whole groups of people that don't eat onions and garlic.

1:00:34 > 1:00:36So, some people like onions in some things.

1:00:36 > 1:00:38You don't put onions in a lot of vegetables,

1:00:38 > 1:00:40but you do very often with meat.

1:00:40 > 1:00:44Whereabouts is this from in India? What region?

1:00:44 > 1:00:48It's really from Bengal. It's the Anglo/Indian community in Bengal.

1:00:48 > 1:00:50Our dishes are very specific to specific areas,

1:00:50 > 1:00:55specific people and this is really an Anglo/Indian dish from Calcutta.

1:00:55 > 1:00:58Now this is pre-cooked potato.

1:00:58 > 1:01:01Precooked, diced potato and chillies

1:01:01 > 1:01:08and I'll let the whole thing brown a bit in this oil.

1:01:08 > 1:01:13- Do you want me to do the...? - You can start the squash.

1:01:13 > 1:01:15- JAMES COUGHS - In a hot pan.

1:01:15 > 1:01:20The chilli, ah, it's lovely. Clears the head. Wonderful!

1:01:23 > 1:01:26- It's clearing the head! - It's clearing a lot of things, love!

1:01:26 > 1:01:27What's going in here?

1:01:27 > 1:01:31- Yes. You've got oil in there. - Yes, it's oil!

1:01:31 > 1:01:33Mustard seeds and asafoetida.

1:01:33 > 1:01:37- Which is... ? - Asafoetida is resin.

1:01:37 > 1:01:44It's like truffles. Or garlic. If you want to get more mundane.

1:01:44 > 1:01:48It has that extra depth and aroma which we love in India.

1:01:48 > 1:01:52That's going in there. And the idea is we brown this off first?

1:01:52 > 1:01:54Yes, brown it for a few minutes

1:01:54 > 1:01:57and then we can just let it cook until it's soft.

1:01:57 > 1:02:01- Now, I'm going to put all the diced meat.- I have my spices in there.

1:02:01 > 1:02:06I'll put a little bit of water in here. A touch of water.

1:02:06 > 1:02:09- Yes, you have to put enough water to let it cook.- And then just cook that.

1:02:09 > 1:02:16So now, go on stirring and I'll add salt and pepper to this.

1:02:16 > 1:02:18It doesn't need anything else.

1:02:18 > 1:02:22You see one main spice which is cumin and that's it.

1:02:23 > 1:02:28Not every Indian food has 20 spices. People are mistaken when they think that.

1:02:28 > 1:02:32- All right. Salt and pepper. - I've got my broccoli here.

1:02:32 > 1:02:34You want this cut into florets.

1:02:34 > 1:02:38So, apart from your cookbooks are bits and pieces, you're still doing films?

1:02:38 > 1:02:42I'm still doing films.

1:02:42 > 1:02:45I had a film come out in August, a film coming out in November.

1:02:45 > 1:02:47This is a good year for me!

1:02:47 > 1:02:50One book, two films.

1:02:50 > 1:02:52But you're still doing a lot of writing as well.

1:02:52 > 1:02:56I still do a lot of writing. I write for magazines and newspapers.

1:02:57 > 1:02:59You know, that goes on.

1:03:00 > 1:03:05All right. Now, the secret is to let it sit around and brown.

1:03:05 > 1:03:08What have we got in here? This is for the broccoli.

1:03:08 > 1:03:12Broccoli has mustard seeds, cumin seeds and asafoetida.

1:03:12 > 1:03:16The same wonderful spice. By the way, this spice comes from Afghanistan.

1:03:16 > 1:03:20So, if there's too much war, we'll stop getting it!

1:03:20 > 1:03:24- We'd better not have war.- That's a good excuse.- That's my reason!

1:03:25 > 1:03:27No war!

1:03:28 > 1:03:32So, in goes the broccoli like that.

1:03:32 > 1:03:36And the secret is, don't add too much oil. Just a touch of water.

1:03:36 > 1:03:41- A touch of water and let it soak through.- There you go.

1:03:41 > 1:03:44- We'll leave that cooking. - And we leave this cooking.

1:03:44 > 1:03:48- Coriander in there.- And then you have to put salt, sugar and chilli powder.

1:03:50 > 1:03:52That's going in the...

1:03:52 > 1:03:55It's slightly sweet, slightly sour.

1:03:55 > 1:03:58It'll get sour from the yoghurt which we'll put in at the end.

1:03:58 > 1:04:00If people haven't got butternut squash,

1:04:00 > 1:04:02could they use any other type of vegetable?

1:04:02 > 1:04:06Yes, yes. Any pumpkin-y thing. Anything in that family.

1:04:06 > 1:04:09You can use pumpkin.

1:04:09 > 1:04:12In Bangladesh where this dish is from, they would use pumpkin.

1:04:14 > 1:04:18So when it's done, it's tender, you put in the yoghurt.

1:04:18 > 1:04:21And you stir it until the yoghurt disappears.

1:04:21 > 1:04:26- So the idea is to keep colour on. - See what I'm doing?

1:04:26 > 1:04:29I'm slightly mashing it up.

1:04:29 > 1:04:34It's really going to be yummy and I left the crust form at the bottom.

1:04:34 > 1:04:38- So, it's like a hash. - It's a real hash.

1:04:38 > 1:04:44And you can have it with just a little ketchup

1:04:44 > 1:04:47or fried egg on the top.

1:04:47 > 1:04:50Or poached egg on the top. Wonderful.

1:04:52 > 1:04:56- Right, I'm nearly there with our... This cooked straight away.- Yes.

1:04:57 > 1:05:01- I put the sugar, salt and the chilli in there.- OK, now the yoghurt.

1:05:02 > 1:05:06- A bit of yoghurt. - And stir it in. Until it disappears.

1:05:06 > 1:05:12And then put the green coriander. And this is eaten as a kind of relish.

1:05:12 > 1:05:16You have it with other foods because it provides a chutney-like wonderful taste.

1:05:18 > 1:05:21- This could be hot or cold. - Yes. Exactly.

1:05:21 > 1:05:26I always like to taste things just to make sure there's enough salt.

1:05:29 > 1:05:31Mm.

1:05:32 > 1:05:39- Good?- Yummy.- There you go. - I would put a little more salt.

1:05:39 > 1:05:40Would you like to taste it?

1:05:40 > 1:05:45- I always like more salt.- I did it for you, actually.- Thank you.

1:05:45 > 1:05:48You always say not enough salt.

1:05:50 > 1:05:53- Salt enough?- Whoar! A bit of a kick, isn't there?

1:05:53 > 1:05:56- Yep, green chillies provide the kick. - It's fine.

1:05:56 > 1:05:58LAUGHTER

1:05:58 > 1:06:00- I hope you're all right! - Lovely, yeah.

1:06:00 > 1:06:06- I'll put less green chillies for you next time.- A bit of this.

1:06:06 > 1:06:09Where do you want this? Don't tell me.

1:06:09 > 1:06:12- Just here.- There.

1:06:12 > 1:06:18All right. And then we can have the broccoli here.

1:06:18 > 1:06:20OK, I'll do that.

1:06:23 > 1:06:27- This could be the new cooking programme.- OK.

1:06:27 > 1:06:29And that along there.

1:06:29 > 1:06:32- You want me to plate that one as well?- Yes.- Fair enough.

1:06:32 > 1:06:34You have the big reach. The big arms.

1:06:34 > 1:06:39- Do I need to put anything else in there?- Yeah. Sure.

1:06:39 > 1:06:41This is always good.

1:06:41 > 1:06:43You know why we do it, it's full of vitamins.

1:06:43 > 1:06:46That's why we use all this coriander.

1:06:46 > 1:06:50Just fried off in oil, you don't need to use any of that ghee.

1:06:50 > 1:06:54No, no. We don't!

1:06:54 > 1:06:56Remind us what that is again.

1:06:56 > 1:06:58Remind us what that is again.

1:06:58 > 1:07:00All right. This is done!

1:07:00 > 1:07:05- Remind us what it is again.- Oh! What is it?- People are just waking up.

1:07:05 > 1:07:10- Oh, good morning. Jalfrezi. This is jalfrezi.- Without butter.

1:07:10 > 1:07:12Without butter and no ghee.

1:07:17 > 1:07:24- Lovely. Have a seat over here. There you go, this is for you.- Thank you.

1:07:25 > 1:07:28- Jalfrezi for breakfast. There you go.- Oh, lovely!

1:07:28 > 1:07:32Your first cooking programme and you get something that blows your socks off.

1:07:32 > 1:07:35Jalfrezi for breakfast - dive into that.

1:07:35 > 1:07:39Like you say, butternut squash, you can have that hot or cold.

1:07:39 > 1:07:44- With cold meats and stuff like that. - Exactly.- Ham and stuff.- Mmm!

1:07:44 > 1:07:47- It's hot and spicy, isn't it? - I love chilli, though.

1:07:47 > 1:07:50Try some of that sauce. It's got a nice little kick in there.

1:07:50 > 1:07:55- Those small green chillies.- Mmm. It's so light as well though.

1:07:55 > 1:07:59Absolutely. If you don't cook in a lot of oil or ghee, then it's light.

1:08:03 > 1:08:06We know that baker Paul Hollywood knows his sourdough

1:08:06 > 1:08:09from his focaccia, but does he know how to make a three-egg omelette?

1:08:09 > 1:08:13Let's find out. The rules are you've got to make a three-egg omelette.

1:08:13 > 1:08:15You've got milk, cream, butter, a bit of cheese,

1:08:15 > 1:08:18salt and pepper, you've got your pans heated up.

1:08:18 > 1:08:20The time starts when I say so, but it also ends

1:08:20 > 1:08:23- when the omelette hits the plate. - OK.

1:08:23 > 1:08:27- Are you ready? Are you all set? - I can't bear this!- Are you ready?

1:08:27 > 1:08:30You're going to make a fool of yourself in about 40 seconds. Ready?

1:08:30 > 1:08:35Not yet! Cheating. Ready? Three, two, one, go!

1:08:38 > 1:08:42- And they're off.- Aagh! - Look at that cream!

1:08:49 > 1:08:51It's on the pan.

1:08:52 > 1:08:57- Oh, we're starting. Butter in.- This is so stressful!

1:08:57 > 1:09:02No pressure - 20 seconds have gone. Look at this! There you go.

1:09:02 > 1:09:07- Can I just take that shell out? - What shell?!- That shell! There!

1:09:07 > 1:09:09- You lose points for that. - Look at it!

1:09:09 > 1:09:12- I like it to have a little bit of crunch.- Nicely folded.

1:09:12 > 1:09:16I don't mind it just a little bit runny but I don't want it too much.

1:09:16 > 1:09:19- OK.- Come on, it's taking forever!

1:09:19 > 1:09:23You can tell the baker, look at him - he's never made an omelette in his life!

1:09:23 > 1:09:28GONG

1:09:24 > 1:09:28There we go, one finished there? Well done.

1:09:28 > 1:09:32- This thing is a nightmare! - There you go.

1:09:32 > 1:09:34LAUGHTER

1:09:34 > 1:09:38There you go, look at that.

1:09:39 > 1:09:43Spot the guy who doesn't do any cooking for a living. Just bakes.

1:09:43 > 1:09:46Fantastic. Slightly coloured, but anyway.

1:09:46 > 1:09:48- Right, I'll have a taste. - It's caramelised.

1:09:48 > 1:09:53It's caramelised, yeah. How was that? Have you stopped shaking now?

1:09:53 > 1:09:58- No, I haven't!- Calm down! Tastes delicious though.

1:09:58 > 1:10:01Do you think we should allow this in?

1:10:01 > 1:10:06Well, yeah, kind of... Because it's kind of burnt.

1:10:06 > 1:10:10- It is cooked. - It's definitely cooked.

1:10:10 > 1:10:13It's not cooked on one side, but it's cooked on the other.

1:10:15 > 1:10:19- Thanks, mate. - Look at my cream, look at it!

1:10:20 > 1:10:23Anyway, on a serious note, how do you think you've done?

1:10:25 > 1:10:30- That felt like about five minutes. - Paul? How do you think you've done?

1:10:31 > 1:10:35Where do you think you've come? You did it.

1:10:35 > 1:10:42Squeezed in between John Torrode and Ben. You did it in 59 seconds.

1:10:42 > 1:10:45- That's not bad!- Not bad, not bad. Just in there.

1:10:45 > 1:10:48We're not down there with poor Kevin!

1:10:48 > 1:10:52And Rankin, fellow Irishman. Right, do you think you've beaten him?

1:10:52 > 1:10:54- Beaten Paul? - Do you think you've beaten him?

1:10:54 > 1:10:58I just love this picture. Look at this picture.

1:10:58 > 1:11:00It looks like a member of one of your band.

1:11:02 > 1:11:07- I think it looks like Jason Donovan. - I think it looks like you, Ronan.

1:11:07 > 1:11:13- Separated at birth. - You did it in 52 seconds.- Ooooh.

1:11:13 > 1:11:1552 seconds.

1:11:15 > 1:11:20Not bad, not bad. I think a round of applause. Fantastic.

1:11:24 > 1:11:27Tom Aikens is a man who knows how to make a pretty good omelette.

1:11:27 > 1:11:29He had to make them every day for former boss,

1:11:29 > 1:11:33the three-star Michelin chef and legend Pierre Koffman.

1:11:33 > 1:11:37So here's Tom making something different, though - pan-fried pork belly.

1:11:37 > 1:11:39What are we cooking?

1:11:39 > 1:11:41We've got a piece of pork belly here that's just come up to a boil.

1:11:41 > 1:11:47We're doing pork belly, sliced with some roast scallops, baby squid,

1:11:47 > 1:11:50and then the sauce, we've got a shallot reduction with

1:11:50 > 1:11:51a balsamic vinegar,

1:11:51 > 1:11:55and then some caramelised onion to glaze with balsamic vinegar as well.

1:11:55 > 1:11:59- I'm going to get on with these onions.- So, the pork belly, this has been soaking

1:11:59 > 1:12:01and then we brought it up to a boil,

1:12:01 > 1:12:05and then to get rid of all the scum, we put it in a clean pan of water.

1:12:05 > 1:12:08And then vegetables.

1:12:08 > 1:12:12We've got celery, carrots, which you can peel straight after.

1:12:12 > 1:12:15- So you put it in cold water and leave it to soak for what?- A day.

1:12:15 > 1:12:19- A day.- Yeah.- And then bring it to the boil in the pan? - Bring it to the boil.

1:12:19 > 1:12:24And then bung in a clove of garlic, bay leaf, thyme, salt and pepper.

1:12:24 > 1:12:28So that will take about 2½ to 3 hours to cook.

1:12:28 > 1:12:34I'm just going to get rid of this pan here. Out the way.

1:12:34 > 1:12:37So those onions, you're just going to caramelise them in butter.

1:12:37 > 1:12:41- Bit of salt.- Yep.- Put that on there.

1:12:41 > 1:12:43Salt in there.

1:12:45 > 1:12:47There we go.

1:12:48 > 1:12:51So, mixing pork belly and fish - great combination.

1:12:51 > 1:12:52It's lovely, yeah.

1:12:52 > 1:12:57Quite an unusual combination when people hear it for the first time.

1:12:57 > 1:12:59They're both very rich

1:12:59 > 1:13:02and to cut it we've got the balsamic vinegar with the caramelised onion

1:13:02 > 1:13:07and the shallot sauce, so it is a very rich dish, but very satisfying.

1:13:07 > 1:13:10- Now, you're a busy man. - Not for the health-conscious.

1:13:10 > 1:13:12You've been an incredibly busy man

1:13:12 > 1:13:17and talk about health-conscious - a few weeks ago, you were cycling.

1:13:17 > 1:13:20Not the Tour de France. No, not quite.

1:13:20 > 1:13:26I was doing a bike race in the Alps. I did 110 miles in nine hours.

1:13:26 > 1:13:30I was just raising money for charity. It was incredible.

1:13:30 > 1:13:32It was... I would say going to Hell and back.

1:13:32 > 1:13:38Nine hours... I did it from 7.30am until about 4pm.

1:13:38 > 1:13:42So we're going to trim it up a little bit, make it nice and neat.

1:13:42 > 1:13:45If you want to take these scallops and squid,

1:13:45 > 1:13:49slice the scallops in half and then the little squid in ringlets.

1:13:49 > 1:13:54These are the old hand-dived scallops, of course. Lovely.

1:13:54 > 1:13:57Yeah, not dredged. The dreaded dredged.

1:13:57 > 1:14:00We get those from Scotland and they come up still alive.

1:14:00 > 1:14:04By the time we get them in London, they're still popping in their shells.

1:14:04 > 1:14:06I was actually up there a couple of weeks ago

1:14:06 > 1:14:10and I was amazed at how close to the shore they actually pick these.

1:14:10 > 1:14:13- Yeah.- You know, literally three, four, five metres out and that's it.

1:14:13 > 1:14:20That combination of pork and scallops goes ever so well together.

1:14:20 > 1:14:23It is. I mean, it is, I think it's a very simple dish.

1:14:23 > 1:14:26There is a little bit of preparation and time in cooking the belly,

1:14:26 > 1:14:30but apart from that it's a considerably cheap-ish dish.

1:14:30 > 1:14:33Obviously, bar the scallops.

1:14:34 > 1:14:37- A good dish to have for breakfast. - Good dish for breakfast.

1:14:37 > 1:14:39Certainly is.

1:14:39 > 1:14:41Pork belly, often a dish people don't go for

1:14:41 > 1:14:43because they're quite worried about the cooking of it.

1:14:43 > 1:14:45Because like you said, it's quite fatty.

1:14:45 > 1:14:50And also the fact that, the way that we cook it, it does spit a little.

1:14:50 > 1:14:53So we just have to be a little bit wary of that.

1:14:53 > 1:14:56So I'm going to do two pieces of pork belly,

1:14:56 > 1:15:01- in there.- You mentioned the fact that it could spit.

1:15:01 > 1:15:06- That's the water we cooked it in, yeah?- It does, yeah. It does spit a little.

1:15:09 > 1:15:14But this pork, once you've cooked it you could use for salads...

1:15:14 > 1:15:19- Yeah, salads and everything else, yeah. Definitely.- For breakfast.

1:15:19 > 1:15:21Once that's reduced down, we'll put a little stock in there.

1:15:21 > 1:15:26- Do you want some stock in there now? - Yeah. Just a couple of tablespoons.

1:15:26 > 1:15:29There you go. Now, you're cooking the pork off. Frying it away.

1:15:29 > 1:15:30- Frying away.- Scallops I've got there.

1:15:30 > 1:15:33So we're going to cook it all in the same pan to get all

1:15:33 > 1:15:34the flavours together.

1:15:34 > 1:15:39So we'll seal the pork belly on one side then put in the scallops.

1:15:39 > 1:15:43Then cook them on one side, then a little bit of butter,

1:15:43 > 1:15:44squid and then we'll deglaze it all.

1:15:44 > 1:15:46- Do you want me to season the scallops?- Yeah.

1:15:47 > 1:15:51I'm just going to whack a bit of vinegar in the onion.

1:15:53 > 1:15:56- Just let that reduce down. - So that's balsamic going in.

1:15:56 > 1:16:02- Do you want the scallops in?- Yeah, let's get them in. Careful with that.

1:16:05 > 1:16:07- There you go.- OK.

1:16:07 > 1:16:13So we're just going to saute those. Leave that over there.

1:16:13 > 1:16:17- Get that reducing. There we go. OK. - How's that?- Brilliant.

1:16:17 > 1:16:20So we're going to put just a touch of butter in there,

1:16:20 > 1:16:23just to caramelise those up.

1:16:26 > 1:16:31- I'll take those. - And the great thing about this is you can cook it all in one pan.

1:16:31 > 1:16:34- It's obviously gives it all the flavour.- And you want the squid?

1:16:34 > 1:16:42- Yeah. Just give that 30 seconds. - That's it, all in one pan.

1:16:42 > 1:16:44- Breakfast. Scallops for breakfast. - Fast one.

1:16:48 > 1:16:51Delicious. Also, I love this with apple mash and stuff like that.

1:16:51 > 1:16:56- Yeah, it's really lovely. Turn those over.- Nicely coloured.

1:16:59 > 1:17:02Do the Italians use much combination between fish and pork?

1:17:02 > 1:17:06Yes, they do as well. Pork you can use for most everything.

1:17:06 > 1:17:10It's fantastic. Especially the belly of a pork. It's so cheap.

1:17:10 > 1:17:12Not many people go for belly of pork.

1:17:12 > 1:17:16This way, actually, when you boil the pork,

1:17:16 > 1:17:21it's lots of fat goes out and then when you press, the rest goes out.

1:17:21 > 1:17:24I just love this particular dish.

1:17:25 > 1:17:28- There we go.- Right. So, vinegar.

1:17:29 > 1:17:32- I think you put a little too much chicken stock in there.- Have I?

1:17:32 > 1:17:36- Sorry, chef. I'll reduce it down quick.- Right, so they go in there.

1:17:36 > 1:17:42- Oops!- You stitched me. - He stitched? All right, forgive it.

1:17:42 > 1:17:46- So that's ready.- You plate it up. - Lovely flavour. So, pork belly on.

1:17:48 > 1:17:54Like so. A little bit of the caramelised onion on the bottom.

1:17:56 > 1:18:01And then the scallops. One...

1:18:01 > 1:18:05And literally, you put the squid in there last minute, very quick to cook.

1:18:05 > 1:18:06Last minute. Three.

1:18:08 > 1:18:10Four. Squid along the top.

1:18:17 > 1:18:22- There we go.- I'm looking forward to tasting this.

1:18:22 > 1:18:28- Come on, reduce, reduce, reduce. - There we go. There's a spoon.- Spoon.

1:18:28 > 1:18:29- We're ready.- There you go.

1:18:35 > 1:18:38Could do with a little bit more reducing, but seeing as we're in a rush.

1:18:38 > 1:18:42- OK. And over there.- Just remind us what this dish is again.

1:18:44 > 1:18:48So you've got a nice piece of pan-fried pork belly, caramelised

1:18:48 > 1:18:52onion with balsamic vinegar, roast scallops and baby squid. Delicious.

1:18:57 > 1:19:00- Tom, you're a genius. - Why, thank you.

1:19:00 > 1:19:05- Don't get called that much these days.- Sit down.

1:19:05 > 1:19:07Dive into that, guys.

1:19:07 > 1:19:12- Ladies first.- That's a healthy portion size. Man-size.

1:19:12 > 1:19:18- That pork belly is well worth the effort.- It is. Definitely.

1:19:18 > 1:19:20The thing is it's a cut of meat that isn't really used enough.

1:19:20 > 1:19:26- Cos it's inexpensive, really. - A cheap cut of meat.- Delicious.

1:19:30 > 1:19:33Sarah Millican is one of the funniest women in television.

1:19:33 > 1:19:37She had us in stitches all the way through her appearance on Saturday Kitchen.

1:19:37 > 1:19:41But would the laughter stop when it came to the Food Heaven or Food Hell decision?

1:19:41 > 1:19:43Let's find out what she got.

1:19:43 > 1:19:46- You're looking nervous. - I am nervous.- We walked away.

1:19:46 > 1:19:49- I know, I'm nervous. - Food Heaven could be passion fruit,

1:19:49 > 1:19:53we've got lots of passion fruit here, into a nice little delice, I say little,

1:19:53 > 1:19:55it's quite big, with little tuile biscuits around the edge.

1:19:55 > 1:19:57Food Hell would be this pile of meat and ribs.

1:19:57 > 1:20:00We've got the chicken ribs and we've got the beef ribs,

1:20:00 > 1:20:03spicy Chinese-style egg-fried rice.

1:20:03 > 1:20:08- What do you think these lot have decided? It was three-nil to everybody at home.- I don't know.

1:20:08 > 1:20:10They look like lovely women though, and lovely men,

1:20:10 > 1:20:13so let's fingers crossed.

1:20:13 > 1:20:16- Have they already decided? - It's four-nil to them lot as well.

1:20:16 > 1:20:20- So it's seven-nil. You've got passion fruit.- No way!- Yes, exactly.

1:20:20 > 1:20:24- Is that a first?- It's like a Bolton Wanderers score, isn't it?

1:20:24 > 1:20:25Absolutely.

1:20:25 > 1:20:28What we're going to do is we're going to take our eggs,

1:20:28 > 1:20:30if you could can do me three egg yolks, three egg whites.

1:20:30 > 1:20:32There we go. We're going to make our custard.

1:20:32 > 1:20:36So the custard for this is passion fruit, which we've got in there.

1:20:36 > 1:20:39Now, the egg whites I need in the machine, please. There we go.

1:20:39 > 1:20:42So the egg whites are going to be for a little Italian meringue.

1:20:42 > 1:20:45So what we've got in here is some vanilla.

1:20:45 > 1:20:47Nigel's making our little tuile,

1:20:47 > 1:20:52we've got a little template here, which I made out of an ice cream tub, and then you're going to make

1:20:52 > 1:20:55these little sort of biscuits to go round our cake at the end of it.

1:20:55 > 1:20:58So vanilla gone in there, we've got some stock syrup in there

1:20:58 > 1:21:01and we've got some sugar in there.

1:21:01 > 1:21:06- Right, you got the egg whites? - Yeah, they're on their way. - The egg yolks are for this custard,

1:21:06 > 1:21:09the egg whites are for an Italian meringue. There's three ways of making a meringue -

1:21:09 > 1:21:13cold meringue, where you add the sugar cold, hot, where you add the sugar hot, or boiled -

1:21:13 > 1:21:16- the Italian way. - In there?- Yeah, straight in.

1:21:16 > 1:21:18What about the one where you buy the meringues? Is that another one?

1:21:18 > 1:21:21I thought of a fourth one for you!

1:21:21 > 1:21:24That's the fourth one, yeah, you're probably right there. Fourth one.

1:21:24 > 1:21:26I forgot about that one.

1:21:26 > 1:21:29Right, we've got the cream, we're going to whip the cream in there.

1:21:29 > 1:21:33- So that's that one.- Oh! - I can see you're tempted already.

1:21:35 > 1:21:36Right, with our custard,

1:21:36 > 1:21:39because normally with custard, you would use milk.

1:21:39 > 1:21:43This one we don't, so you add the passion fruit straight to this

1:21:43 > 1:21:46and that way you get a better flavour to it.

1:21:46 > 1:21:49Put that on there and we cook this out a little bit.

1:21:49 > 1:21:53So normally you'd use milk, and this is how to make proper custard.

1:21:53 > 1:21:55Oh, OK.

1:21:55 > 1:21:59And we whisk all that together, just till it starts to get thick.

1:21:59 > 1:22:04Pour it in there. We can leave that to one side.

1:22:04 > 1:22:09Meanwhile, over here we've got the mixture,

1:22:09 > 1:22:12which it is, when you leave it.

1:22:12 > 1:22:16It's not thick yet cos we've only got two leaves of gelatine in there.

1:22:16 > 1:22:20But we're going to add the cream and we're going to add our meringue.

1:22:20 > 1:22:24- Three egg whites in there.- Yep. - Biscuits are happening over here.

1:22:24 > 1:22:27Now, the jelly for this, the topping,

1:22:27 > 1:22:29this is the second part of this, you've got a sponge base,

1:22:29 > 1:22:31then you've got this mixture that we're making now,

1:22:31 > 1:22:33and the jelly at the top.

1:22:33 > 1:22:35The jelly at the top is passion fruit,

1:22:35 > 1:22:37gelatine and stock syrup.

1:22:37 > 1:22:39That's it. And then this sits with jelly on the top.

1:22:39 > 1:22:42So it's three layers. That's the whole idea of it.

1:22:42 > 1:22:46Now, you bring this to the boil. A bit noisy at this point.

1:22:46 > 1:22:51- But the idea is we get this to what we call soft boil.- OK.- No jokes.

1:22:51 > 1:22:55So the idea is that we basically bring this to the boil,

1:22:55 > 1:22:59it goes to 120 degrees Centigrade, so it's hotter than boiling water,

1:22:59 > 1:23:03and then we pour that onto the egg whites.

1:23:03 > 1:23:06You know it's ready when it just starts to turn around the edge.

1:23:06 > 1:23:09So all that's in there is sugar and water. The idea is...

1:23:09 > 1:23:11I'll switch this off.

1:23:11 > 1:23:15The idea behind this is you allow it to come to the boil, the water evaporates off,

1:23:15 > 1:23:19and you end up with this mixture we call soft boil, which is...

1:23:19 > 1:23:23- This is almost when you get to candy floss.- Oh, yeah, yeah! - That's what this is.

1:23:23 > 1:23:26Candy floss is basically just water and sugar brought to the boil,

1:23:26 > 1:23:29- turned to a colour and then you spin it.- And it's spun.

1:23:29 > 1:23:33That's candyfloss. It's as easy as that. We're getting there.

1:23:33 > 1:23:36Our biscuits are happening over here. I'll whisk this up.

1:23:38 > 1:23:41And we pour this mixture carefully onto the egg whites.

1:23:43 > 1:23:46This is great if you like meringue,

1:23:46 > 1:23:53particularly for a lemon meringue pie, because it's cooking the egg whites, look.

1:23:53 > 1:23:55- Oh, yes, of course.- It cooks them.

1:23:55 > 1:23:58So there's no raw egg there, it's already cooked.

1:23:58 > 1:24:00You can see that it's cooking it.

1:24:00 > 1:24:06If we continue to mix this for about two minutes, you end up with that.

1:24:06 > 1:24:07Oh...

1:24:09 > 1:24:11- It's smooth.- Oh, my God.

1:24:11 > 1:24:13- We're good to go.- That's amazing.

1:24:13 > 1:24:15- Happy with that?- Mm, very happy.

1:24:15 > 1:24:19Right, and then we take our meringue, there.

1:24:19 > 1:24:20So it's quite sticky at this point.

1:24:20 > 1:24:25- Can I just tell you that I'm really happy right now.- You're really happy?

1:24:25 > 1:24:31- Yeah.- So we whisk this together, like that.

1:24:31 > 1:24:35And then at this point, you'll be happier still,

1:24:35 > 1:24:37- we then take our cream.- (Oh!)

1:24:37 > 1:24:43- Sorry! I'm just doing noises now, sorry!- And we pour that in there.

1:24:43 > 1:24:50- Now, if you can bring me over the...the mould.- It's all yours.

1:24:50 > 1:24:55- Oh, no.- And if we whip this all up, it starts to thicken up.

1:24:55 > 1:24:58What you do need is it in the fridge for long enough.

1:25:00 > 1:25:03So we pour that over there.

1:25:04 > 1:25:09Now, I've done enough for one portion, you can double this, of course.

1:25:09 > 1:25:12- There you go. - What's everybody else having?

1:25:12 > 1:25:14And then we'll pop that in the fridge.

1:25:14 > 1:25:18What you do need to do is leave this to rest in the fridge.

1:25:18 > 1:25:20If you want to speed it up, in the freezer.

1:25:20 > 1:25:23But leave it to rest for a good couple of hours.

1:25:23 > 1:25:26- For a couple of hours?!- Couple of hours, yeah.- I'll have to go out.

1:25:29 > 1:25:33And then we've got the topping. It'll be worth it, trust me.

1:25:35 > 1:25:39- When you're out, you can buy one of these.- Yes.

1:25:39 > 1:25:42Careful when you're doing this.

1:25:42 > 1:25:47- All this is doing is heating up the mould.- Right.

1:25:49 > 1:25:52So then when you actually come to take it off, it should...

1:25:55 > 1:25:58- Need another blast there? - That's my finger!

1:26:00 > 1:26:02That last little...

1:26:02 > 1:26:06You can just melt the top a little bit so it starts to shine up.

1:26:06 > 1:26:10So Nigel over at the end there has been actually quite quiet,

1:26:10 > 1:26:13he's been beavering away making biscuits.

1:26:13 > 1:26:17- Look how many I've made.- These are these little tuile biscuits.

1:26:17 > 1:26:22- What about these black ones, Nige? - What I'll do...- You burnt some?

1:26:22 > 1:26:25You take these biscuits...

1:26:27 > 1:26:29..and if you start at one end,

1:26:29 > 1:26:35- and go round, or you do what Nigel's done.- Ooh, come on.

1:26:35 > 1:26:37The idea is...

1:26:37 > 1:26:40- And they're just sticking?- Yeah.

1:26:40 > 1:26:43And you keep building up, building up, building up.

1:26:45 > 1:26:47So these are tuile biscuits.

1:26:47 > 1:26:52These are made of butter, flour, egg white, and that's about it, really.

1:26:53 > 1:26:55- And some icing sugar. - They look really easy.

1:26:55 > 1:26:58When they're warm, they're pliable.

1:26:59 > 1:27:03But when they're warm they're pliable and then

1:27:03 > 1:27:05when they set,

1:27:05 > 1:27:07they set...quite firm.

1:27:07 > 1:27:11- Looks like a sun.- Look at that. - Amazing.- All for you.

1:27:11 > 1:27:14Oh, wow, thank you!

1:27:14 > 1:27:18I know you'll want a smaller spoon, so I'll give you that.

1:27:18 > 1:27:19LAUGHTER

1:27:19 > 1:27:23Dive in the middle there. But what I will do is cut you a little portion.

1:27:23 > 1:27:25Yeah, it might be better.

1:27:25 > 1:27:29- I mean, if there was no one else here I wouldn't even use that.- Right.

1:27:29 > 1:27:31I'll just heat that up.

1:27:31 > 1:27:36To cut the delice, all you do is take a knife, heat it up.

1:27:36 > 1:27:39- Got a plate there? - I've got a board there.

1:27:39 > 1:27:42Then we can then take a slice of this.

1:27:44 > 1:27:48Girls, I think you ought to come over at this point, don't you?

1:27:48 > 1:27:50- You look left out. - There's a portion.

1:27:50 > 1:27:53- That is a northern portion. A Yorkshire portion.- Oooh.

1:27:53 > 1:27:54Northern portion!

1:27:56 > 1:27:59- That's what's left.- Yeah, that's what's left! There you have it.

1:27:59 > 1:28:02The girls can have that, you can have that, dive in.

1:28:02 > 1:28:04Thank you very much.

1:28:04 > 1:28:06There you go, ladies, get in there.

1:28:08 > 1:28:13- Sarah, do I need to ask, is that Food Heaven?- Is it heavenly, Sarah?

1:28:13 > 1:28:15Leave us alone for a couple of minutes, will you?

1:28:19 > 1:28:22That's all we've got time for on today's Best Bites.

1:28:22 > 1:28:24And remember, all the studio dishes from today are on our website,

1:28:24 > 1:28:27along with loads of other great recipes too.

1:28:27 > 1:28:32So just click onto bbc.co.uk/recipes and get cooking.

1:28:32 > 1:28:35I'm back with more great moments from the Saturday Kitchen archives

1:28:35 > 1:28:36at the same time next week.

1:28:36 > 1:28:38In the meantime, have a great rest of your day

1:28:38 > 1:28:41and enjoy the rest of the weekend. Bye for now.