Episode 34 Saturday Kitchen Best Bites

Good morning. There's some wonderful weekend tasty treats coming right up

in today's Saturday Kitchen Best Bites.

Welcome to the show.

Now, we've been thumbing through our amazing archive of Saturday Kitchen recipes

and selected these mouth-watering morsels for you today.

This spectacular dessert a Bananas Foster

makes a flaming good finish to any meal.

Madhur Jaffrey has the perfect way to blow the weekend cobwebs away.

We never throw away the seeds -

what's the point if you don't eat the seeds?!

This simple beef jalfrezi is a sensational spicy brunch.

And Tom Aikens is one of the country's top chefs.

So we'll cook it all in the same pan to get all the flavours together.

This fantastic pan-fried pork belly with scallops and squid

shows you just how good he really is.

Comedian Sarah Millican faced her food heaven or food hell -

a spectacular passion fruit delice

with home-made tuile biscuits was her food heaven

and her food hell was spicy beef ribs with egg-fried rice.

Find out what she gets at the end of the show.

First though, here's a man who runs the best pub in the world -

the two-star Michelin and brilliant Tom Kerridge.

-Great to have you back on the show - second time.

-Thanks very much.

So, what's on the menu today?

We are doing pollock with some radishes from my garden,

-grown by Mr Andy Cryer...

-Yep.

..Some borage flowers, again from the garden,

some girolle mushrooms, nice butter sauce

and a little bit of lardo to go on top.

You're going to use the pollock?

This is more sustainable than cod and haddock.

Yep, that's it. This is Cornish line-caught pollock.

Yep.

It's a beautiful piece of fish, very similar to cod,

but it's got... The flakes on it are a little bit tighter...

-But it's quite soft, when you fillet it.

-That's it, it's quite soft.

Yes, so we're salting it for a couple of hours, just to draw moisture

out of it to firm the fish up, make it a little bit more...

-A bit firmer when it cooks.

-But when you look at the fish as a whole,

it's kind of like a skinny cod, would that be right?

It's probably a fair comment, yes. Skinny cod. Yeah.

OK, so this is one we've just done, it's been salted for about two hours.

Any excess salt, take off.

Portion it up.

Yep.

Now, classic beurre blanc, you've got shallots,

which you strain off anyway, but you want these nice and finely sliced.

Nice and fine. Strain it off. Pollock goes into a pan.

Put it on a bit of butter paper - you can use baking parchment

if you like, but if you've got butter paper hanging around...

I'm sure you've got about 20 packs at your house, Mr Martin?!

-So, er...

-It's not true!

-Straight into the oven.

I've actually gone onto dripping now, mate.

-Does that come in packets?

-Yes, it does.

You can get it by the 25 kilogram block, as well.

Exactly!

Right, so we've got the shallots in there.

White wine vinegar, white wine,

some thyme and some peppercorns.

Don't chop your finger, James Martin.

-Don't chop your finger!

-Thank you very much, Gennaro.

So, a little bit of beurre blanc, classic French-style sauce.

We'll bring this right down to a glaze

and it gives it a lovely kind of acidity, richness,

to go through the butter sauce that we're going to serve with the fish.

I'll prepare our radishes.

Tell us about the mushrooms.

Girolle mushrooms are fantastic.

-Gennaro told me they smell like apricots...

-Yes.

Although I'm not convinced of that.

They smell of pollock, cos you haven't washed your hands.

Actually, the name is apricot-scented mushroom.

And I know for sure.

When they are fresh, you pick them up,

you go like that, they give you the lovely scent of apricots.

Orange, you know, the colour also explains the apricot.

Fresh mushrooms are delicious.

Coming into season now, particularly with the weather.

But you're not a fan of washing...

Well, of scrubbing these?

Yes, wash them is fine, I think there's a bit of a fallacy

about mushrooms that you can't wash them, they take on too much water.

It's quite easy.

We're poaching them almost in a mixture of water and butter,

like an emulsion, bringing it together, all those lovely flavours

will come through - a lot of the mushroom water will come out.

-Bit of salt - beautiful.

-The fish, you give it what,

a couple of minutes before we turn it over?

Yes. About three minutes either side, probably.

Butter into a pan, little bit more butter. Butter everywhere.

-That's why I keep inviting you back on.

-I love it!

OK, so we've got butter, the radishes.

These radishes are beautiful, peppery, fantastic.

They're really lovely and moist, you can see all the water in them.

Coming from supermarkets, sometimes they come out of the ground too early

and they leave them there.

The leaves are fantastic to eat, and they dry out,

so here we'll gently sweat them down.

Cooked radishes are so delicious, and particularly when you eat them

fresh out of your garden, there's so much water in there.

-Absolutely.

-Pepper in there as well. Bit of double cream in there.

We'll bring that down and reduce it down.

-Classic beurre blanc wouldn't have double cream in.

-No.

I put double cream in to stabilise it,

so when you put the butter in, it holds it together.

If you're making it at home, it will stay and you can keep it warm

on the side for an hour or so, so it doesn't split out.

Otherwise, serve it straight away, so the butter stays.

Tell us about your place in Marlow.

It is a one-Michelin-starred pub.

It's not one of those hushed temples of gastronomy,

-it's one of the places where you can go...

-Proper grub.

Yes, proper food in an environment that's...

You can come in there and spend 300 quid on a bottle of wine,

which'd be great,

but if you want to turn up and have a pint of beer and drink local ales

and have steak and chips, that's fine as well.

So we're just adding butter to this, just a little bit.

Just a little bit.

The secret of this is once you've added the butter...

It's OK with the cream in it,

but the idea is you do this on a lower heat.

Exactly. Almost off the heat.

Just a gentle heat.

Just emulsifying the butter, we'll give it a pinch of salt.

I've turned that fish over.

That only wants what, five minutes?

Yes, five minutes at the most.

Not 20 minutes!

But that's because it's not covered.

Look, you know we do the... Harvest Festival, me and you - careful!

LAUGHTER

-OK, so the butter's in.

-Yes. We'll pass that through a sieve...

Then we can use this for a variety of different sauces -

you can put orange zest in it, all kinds of stuff.

-Absolutely, yes.

-Classed as a base sauce, isn't it?

-Yes, exactly.

You can use it as a base for everything.

-I'll move that to one side.

-Lovely.

-So there's nothing else in there -

-just the butter on the radishes.

-The butter, pinch of salt.

You can see they're still crisp, still just wilted down a little bit.

-Right.

-Butter sauce ready?

-Fish is almost ready?

-Fish is another...

minute and a half away, probably.

OK, so we will start slowly plating up, then.

Butter sauce, two different types of radish...

You can let this go almost cold though, can't you?

Yes, but if you try to reheat it, it will split out again.

Which is... You don't really want that.

These are the breakfast radishes from your garden.

Breakfast and round radish, from the garden,

which is a new addition this year - we're growing courgettes,

beautiful courgette flowers -

the veg guys charge so much for them!

I don't understand why in Italy they use all the courgette flowers

all over the place,

I don't know why you can't find courgette flowers in the UK.

You can in certain places...

See, I remember when I first come in England,

there was next-door neighbour,

he was growing courgette

and the flower, he was throwing away.

I didn't know which way I have to tell him,

can I have some of the courgette flowers? It looks terrible!

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

I ate them all. I stuffed them all.

-I ENJOYED it!

-So, right...

On top of the fish, which is in the oven for a second, you'll put this.

-Tell us about this stuff.

-OK, lardo. This is...

It's an Italian cured pork back fat, basically.

I've done this myself. Have you heard of Mangalitza pigs, the ones...

-The hairy ones?

-The hairy ones, yes.

They've got a really high fat content,

so we've taken the fact off the belly and cured it for about three weeks,

washed it off, dried it, hung it up in the beer cellar,

which really pleased my restaurant manager,

she was very happy about that(!)

Then basically sliced it very thinly on a gravity slicer,

so you have this beautiful, thin, cured flavour of pork coming through.

-You can just eat that with salad.

-On toast. Just a little...

A bit of Parmesan, so any cheese on top, salt-and-pepper, fantastic.

I love, Tom. I love this dish.

-The fish is now cooked.

-The fish is cooked. OK...

Fish into the middle of the plate...

On top of that, a little piece of this home-cured lardo.

-If you haven't got that, just a thin slice of Serrano.

-Yes.

Look at that - it just goes transparent straightaway.

It cures down and onto that, we'll put some borage flowers,

also fresh from our garden.

It's very pretty, look. A pretty dish.

-Borage flowers taste of cucumbers and oysters.

-Yes.

-Mixed into one.

-You can use the leaves of the borage, as well.

-There you go.

Remind us what this is again.

This is line-caught Cornish pollock with radishes, girolles

-and borage flowers.

-I told you he was good.

Looks delicious. I know it's going to taste delicious as well. Olly...

-Tom, have a seat.

-It is a pretty dish, isn't it?

-Lovely, isn't it?

I don't want to ruin it!

When you salt the fish like that, it changes the texture of it.

Absolutely. It makes it quite firm, almost quite meaty,

which is why the pork fat goes really well.

-Yes.

-Mm. Good mushroom.

-Dive into that.

Taste that with a little bit of the lardo, as well.

-It's really, really thin - almost like clingfilm.

-Exactly, yes.

-Good?

-Mmm... Yeah.

-He's happy with that one.

I don't think you're going to get a look-in over at the far end!

Coming up, I've got a sizzling banana dessert for Al Murray,

but first, here's the brilliant Rick Stein.

50 miles north-west of Peterhead, on the Moray Firth is Cullen,

famous for Cullen skink.

Skink is a German word for a type of soup

and it's a celebration of haddock, potatoes and full-cream milk.

So this is how you do it.

You take a pan about this wide and you add a knob of butter

and some onion - a large, mild, sweet onion - chopped up.

Soften the onion in the butter, then pour on a couple of pints

of fresh, full-cream milk.

Previously, you've peeled a couple of potatoes about this big

and chopped them up about the size of your thumbnail.

Add those and bring it back to the boil

and let the potatoes soften in the boiling milk.

Now you add the haddock.

A couple of fillets about this long and not the dyed stuff, please.

Poach the fish in the same milk that you cook the potatoes in

for about four minutes.

Now just scrape the skin away and flake the fish up little,

removing any bones that might be left in the fillet.

Put the fish back into the soup -

it will now be starting to smell lovely and smoky from that haddock.

Add some salt - sea salt, preferably -

and a good lot of freshly-ground pepper.

Now comes a big handful of freshly-chopped parsley -

lovely and green in the white of the soup.

Stir through gently and ladle the soup out into a bowl

and finish with a bit more parsley.

That's great British cooking - not much to it,

but everything is just right.

There's about 900 hooks on this line

and each hook is baited with one or two mussels.

In the old days... I mean, this has been a way of fishing for haddock

for about 160 years and it's a very good way of fishing for haddock,

because you get the biggest haddock from it, so it's very efficient.

Unfortunately, the haddock are gone to the extent that

it's not economical to fish this way any more.

Once the line's all paid out, you wait for about two hours

and you could have as many as five or six of them out at the same time.

So, a sense of anticipation.

Will we have any fish, or won't we?

Sadly, though there were plenty of little dabs, there were no haddock.

I couldn't believe how tough Peter's hands were.

There was such a weight on that line.

I just couldn't even pull it! And why he wasn't wearing gloves,

I just don't know.

You're a bit tough!

Not a great day's fishing, I'm afraid. Only dabs.

Very cold, heavy rain,

and a four-hour wait 25 miles out at sea to get back into port.

No haddock.

They've been fished out from these inner waters

and the bigger boats have to go much further these days.

I must wear warmer clothes on trips like this.

I'm mad - I forget every time!

At least hanging around there, I got the inspiration for a dish

using the anticipated haddock and some mussels.

First of all, I sweated off some shallots in a bit of butter

and added the mussels and water and cooked for about three minutes or so,

until the mussels are just opened.

Then I poured the mussels through a colander

and collected the juice underneath.

That's to poach the haddock and to finish the sauce.

Now the haddock.

You can see why it's so popular in Scotland - it's got a great,

sweet flavour.

Poach for about four minutes.

Right - that should be about right.

That haddock's nicely cooked now - just on the point.

Just lift that out and put it onto this metal tray here.

There we go.

Beautiful. Look at those white edges to that haddock.

Just take most of the mussels out of the shells here.

Very easy job.

I'll take all but about a dozen or so meats out of the shells.

I just want to leave some in the shells,

cos it looks much nicer on the plate.

I'm going to put the haddock on some young spinach leaves. I melt

some butter in a pan and add the leaves and let them cook down

without much added water - just what I washed them in.

The volume comes right down, I season with some salt,

and a little bit of pepper...

Pop on the lid and they'll be cooked in about two minutes.

Now, to finish off the sauce. Back on the heat with the pan.

There's a real lot of mythology

about making sort of butter sauces like this.

I keep reading people saying,

"Get it off the heat and beat in a little bit of butter, bit by bit."

In fact, as long as you've got enough liquid fiercely boiling,

you can throw in the butter just like I'm doing, all at once,

and let it emulsify as it boils rapidly.

Just give it a bit of a help with a whisk.

See that? It's coming all nice and creamy. Now, the whiskey.

A tablespoon or so, a couple of tablespoons of malt whiskey.

This actually came from the East Coast, so it's absolutely right.

Now some lemon juice - not a lot, because we don't want it too sharp.

I suppose just over a teaspoon of lemon juice and the fresh chervil.

Lots of that - I love the flavour of chervil in fish sauces.

Still can't get it very easily in supermarkets.

Can't understand why, it's a real companion herb to fish cookery.

Look at that.

Pour the mussels back into the sauce, stir them around,

but take them straight off the heat now,

because you don't want them to cook any more.

And now to assemble the dish.

First of all, a good spoonful of the spinach,

which now as you can see is lovely and reduced.

A fillet of fish on top and now just to pour the sauce

and those mussels all over the top of the haddock, like that...

Just rearrange a few to make them sort of neat, but natural.

I like the look of that.

That's a memory to me - a memory of a very cold day

when I didn't have enough warm clothes on.

Fishing for haddock off Gordon in Scotland and going down into

this warm room in the bowels of the ship and feeling sick

and coming up and standing there

and thinking, "haddock, mussels, haddock, mussels".

At the time, I suppose I was a bit sort of miserable, but looking back,

it all seems like great fun and this is the memory of that time.

Half an hour south of Gordon is Arbroath,

another fishing town made famous by food.

This time the wonderful smokies.

Nobody makes them better than Bill Spink, in the extension really,

of his garden.

This is a must for any seafood lover's guide.

Arbroath smokies - one of those world-class gourmet foods,

if you ask me.

What they do is brine pairs of small haddock

and then suspend them over a raging pit.

They're not only smoked, but they're cooked, as well.

Do you get used to all this smoke, then?

-You'll get plenty of smoke in a minute - put them here, OK?

-OK.

-That's lovely. That's grand.

-God! I don't know how you...

BILL LAUGHS

I don't know how you can do it.

-So how long are they going in there now for, then?

-About half an hour.

-Really? And it will cook them in that time?

-Yes, mm-hm.

-Brilliant.

That's them, just ready to eat in half an hour.

-Pff!

-So you lift it up just to get the flames going back up again?

-Yes.

Otherwise it's not hot enough?

You've just got to keep a steady heat in the pit. This is it.

If I didnae lift the cover, then the heat would just die away

and that'd be it.

-Don't you find the smoke gets in your eyes a bit?

-Oh, yes!

Just like the saying goes, smoke gets in your eyes!

What were you saying, when it gets in your eyes?

It makes your eyes very nippy.

-Very nippy!

-Yeah.

Actually, the smoke is originated here, in Auchmithie,

a few miles from Arbroath.

They used to dig pits and put barrels in the ground and then suspend

the haddock over fires in the pits and cover the pits with sacking -

sometimes damp, sometimes dry, depending on the weather.

I just read somewhere of this wonderful image of a sort of late winter's evening,

with wreaths of smoke coming up from all round the harbour

and round the village, from all these little smoky pits.

Not only did those women do the smoking, but they also used to

carry their men out to the boats, when it was rough,

on their shoulders!

Now, that was to keep them dry, but the odd thing is,

that when the men came back with the haddock for the smokies,

they used to carry them back through the surf. And why?

They reckoned their men had done such a hard day's work out there

in their rowing boats that they needed some help to get back into shore.

Now that is real, tough women.

-Oh, great...

-That second last one...

-That one, there?

-Yes.

Good, Bill - thank you very much. Now for the taste.

I can see it's nice and firm.

Oh, that is fantastic! It's sweet and it's firm

and it's slightly salty.

It's so much better than the original haddock.

This really is sensible preserving of fish. Utterly wonderful.

I mean, if this was France,

they'd have an "appellation controlee" on this!

This should be enshrined as a perfect way of doing fish.

Who would have thought something like a humble haddock

could have produced something so wonderful?

I've come here on a bit of a pilgrimage

and I've really found what I'm looking for.

Arnold Bennett, who wrote novels about the pottery towns - Stoke,

and places like that - actually, I've only read one...

Anna Of The Five Towns - it's very good.

Well, he used to stay at the Savoy and he had this special omelette -

omelette Arnold Bennett - that they used to make there.

It uses the best haddock - un-dyed haddock -

and an omelette and a bit of cream and some Parmesan.

It's dead easy to make and totally great.

So first of all, you take a shallow pan

and pour about two pints of half water and half milk into the pan.

Then you add two or three fresh bay leaves, a couple of slices of onion,

a couple of slices of lemon and a good pinch of whole peppercorns.

Bring that back up to the boil, simmer a little bit

and then in goes the haddock.

Not that dyed stuff. It's just so garish and unnecessary.

Bring it back up to the boil

and poach. Only for about four or five minutes,

cos as always in poaching things,

it wants to be a little bit just underdone.

Lift the haddock out and just pull away the skin from the haddock

and just flake it up.

Now for the omelette.

I'm allowing six eggs for two people,

so you break six eggs into a bowl and whisk them up briskly with a fork.

Then a good seasoning of just salt.

Put your pan on the heat, get it quite hot

and just add a small piece of butter, about that big.

Run it round the pan

so you coat the whole bottom of the pan with butter.

Tip in your omelette.

Use the fork - that's all you need to make a good omelette.

Scrape it on the bottom of the pan with the back of the tines,

just to keep cooking it and as you do it,

you'll see the bits of omelette coming up through the uncooked egg.

It looks so satisfying like that.

Now you add the haddock when it's just like that -

very sort of wet and moist.

Then, about two or three tablespoons of double cream.

Just round the pan, like that.

Then, a good whack of Parmesan - a small handful.

But don't cook it too much - it must stay nice and moist.

Take that off the heat and now you're going to finish it either

in the top part of the oven, or under the grill,

just to get it nice and brown.

Then you take it out of the oven and cut it in half,

cos it's enough for two people.

I like to serve it with just a simple green salad and, well,

a glass of very nice Italian white wine.

It's interesting you've got Arnold Bennett, you've got Newberg,

Pavlova, Melba - they hark back to an age where the customers were revered

and you had these really famous people that dishes were named after.

These days, it's almost like the chef is more important than the customer.

Rick mentioned Pavlova, peach Melba, but I've got another famous dish

to show you now, named after a real person - Bananas Foster.

This was created in New Orleans in a restaurant in the 1950s.

That's an unusual name for a person, isn't it? Bananas Foster.

It's not the bananas bit, it's the Foster!

But it's a great dish.

The last time I did this was at college,

but it's a really good dish.

I'm going to start it off with the ingredients here -

bananas, butter, a bit of sugar, some cinnamon

and then two types of alcohol - some rum and some banana liqueur.

Whether he was a fruit lover or an alcoholic, I don't know,

but it's a great, great dish, this.

Sauce first of all. Sugar goes in... Then we throw in the butter.

I'm going to keep a little bit of butter left over.

We throw that in as well.

So it's quite low in fat, straight off, you can see(!)

-My heart is pumping...

-Exactly! Then we've got the bananas.

I'm just going to pan-fry these slightly, as well.

Often, this would be done in the restaurant,

which is Brennan's in New Orleans, which is still running.

The reason why this was so popular in the beginning,

this was the main port in New Orleans for shipping bananas

into the US, so that's probably why they use it.

Brennan's restaurant still around to this day

and it uses about 16,000 kilos of bananas a year, making this dish.

-So it's a lot.

-That's a lot of kilos.

-A lot of kilos of bananas.

-This would often be done...

-The stuff you know, it's amazing!

Exactly! But this would often be done in front of people,

a bit like silver service, sort of thing.

This is the cinnamon going in.

So the waiter would actually do this bit.

In this pan here, get it nice and hot, I'll fry off my bananas.

Butter in there...

Cut the bananas in half and in half again.

Straight the way through. There we go.

Another one.

And throw that in.

Fry that off. In here...

I'll just swap that around.

In here, we're going to add the rum, so just brown the butter

and everything else and then throw in the rum.

Now, stand back when you do this.

Throw the rum in.

-Whoah!

-Hurray!

-Flame that up.

Burn my spatula in the process(!)

Flame that off...

Allow the flames to die down and then I'm going to colour...

the bananas at the same time.

Then I'm going to add my banana liqueur into there.

While I'm frying that off, nice and simple, like that, there we go.

I'm teaching you - you should be able to teach me

a thing or two after the Hell's Kitchen thing!

Well, I learned a couple of things.

-There's one recipe that Mark taught me, actually.

-Really?

-I don't believe that.

-No, he taught me how to make Tarte Tatin.

-Omelette au Tatin!

-Basically, you undercook everything...

This Tarte Tatin, I cook that, my wife really likes it

and her friends really like it.

I actually ended up with all my wife's friends around one morning,

teaching them how to do Tarte Tatin, a little class.

-Cooking With Al.

-Yes.

-Honestly, there's something in that, Al.

-Tarte Tatin's great. Invented by the Tatin sisters.

-Really?

Yes, it was invented by mistake.

The stuff you know, it's incredible.

Who were the Tatin sisters?

There were two sisters and one of them was a bit dizzy -

I believe so... Raymond, you might correct me on this?

Two very old spinsters.

One of them was a bit sort of...short, bit of cotton wool

behind the ears, and accidentally put the pastry on the top.

-Right!

-Instead of underneath, put the tart in the oven,

-and that's...

-The rest is history.

-It's amazing that

such two old ladies, because they were about 75, 80 years of age,

should create such a sensuous dessert.

They must have put all their energies,

all their romantic values in that amazing Tarte Tatin,

which still stands today as one of the great classics.

-Especially the way I cook it!

-Well, this is from Mr Foster.

-Dive into that. Nice and thick.

-APPLAUSE

Thank you very much.

That's the banana liqueur - smell that.

-It's great stuff.

-Yep.

-Probably a girls' drink though, isn't it?

-It's a fruit-based drink for a lady, yes.

-To drink with it!

-Exactly, drink with it! Just put the banana liqueur in at the end.

-Wow.

You're not having any of this!

Nice combination of bananas and the sauce, when...

You've got no cream in there - but the sauce, just the butter,

-the alcohol and sugar. It really works.

-That's fantastic.

Now, if you prefer something savoury this morning,

here's Bill Granger with one of his delicious modern Asian recipes.

-Good morning.

-And you've moved.

-I'm over here.

-Yes.

-I've taken the plunge.

-Exactly.

We've gained Bill Granger and a VAT increase at the same time,

-brilliant!

-Which is worse?

-What are we cooking, then?

-OK. I'm going to do some spicy chicken thighs

and marinate them with some fish sauce,

chilli, garlic, bit of sugar and then do a salad,

with great, fresh summery things - lime, spring onions,

cucumber and some rice noodles.

-This is your kind of food, isn't it?

-It's my kind of year. Summer -

I survived February and we're here.

Your kind of year, apart from the sport, actually.

-Oh, you're not going to mention that?

-Rugby, cricket...football!

Oh, I better go well at the omelette challenge!

We can gloat while we can...

Well, it is time to change countries I barrack for, I think.

-So, what are we doing here?

-I'm going to chop the garlic and chilli.

I'm keeping the seeds in - I don't mind the spice with it.

I'll just bang that in the mortar and pestle.

-If you don't have one, just chop it up finely.

-OK.

Little bit of salt, just to help... act as an abrasive to grind it down.

Not too much, because I'm using fish sauce.

OK, so the chilli has gone in there.

Does it matter whether you use red chilli or green chilli?

Red, I like the sweetness. The sweetness in this dish is quite good.

You pound it up. I'm going to use fish sauce to marinate it in.

I like this dish cos it's light. It's great summer food, not too much oil.

About three tablespoons of fish sauce.

Now, there's different fish sauces available in the supermarket.

Some have squid on it, some has prawns, which one do you go for?

I tend to use squid. I find it's just a bit of a lighter flavour.

If you don't like fish sauce, don't worry - the way you cook

the chicken, it really kills the flavour of the fish sauce.

It just acts as a saltiness, basically.

Some sugar...

So now, you're over here, but you've still got your ever-expanding

-restaurants all around the world?

-Yep.

-Last time you were here,

-you were opening up in...

-Japan.

-Japan.

-Yes.

Absolutely. Up in Yokohama.

So it's our second Japanese restaurant,

that opened about four months ago and going great guns.

And the same ethos as you've got in Australia, is it?

Fresh, simple, straightforward food.

I like everyday food, incredibly casual. Not formal at all.

Now, I'll pop that into here, that'll do. Yeah, great.

Just so it's quite rough.

Let's stick this in here.

Now, what I'm going to do is separate this.

We'll use half as the marinade and half as the basis for my dressing.

It just makes it a bit easier.

I'm going to cook your noodles, which are pretty straightforward.

-This is the great thing - this is an almost non-cook dish.

-Yep.

Because apart from the chicken, everything else,

a bit of boiling water on the noodles...

Different brands take different lengths of time. Usually a minute

will do it - you don't want them overcooked.

Pop the chicken in there, give that a stir.

It'll only take 30 minutes. You don't need to do it longer.

I'll get the one that's in the fridge. We can get that cooking.

-There we go.

-Being chicken, make sure you refrigerate it...

And then you want that in the pan?

As you were saying, barbecuing - a great way to do this.

That sugar will help caramelise...

Chicken thigh - let's face it, it's not that interesting.

Doing this to it, the sugar and the fish sauce is going to

caramelise and create a great crust on it.

Now, pop that down...

You could use skin on, but...

Because we flattened these, they'll cook very quickly.

-Five minutes.

-And there's no bones in there, as well.

-Yep, no bones.

Makes it easy.

And look, if you're not sure on chilli, leave the chilli out,

or just use a little bit without the seeds.

Pop another pan on the top, and that'll just help it cook a little bit quicker.

Today I want to get them done really quickly.

Chefs do like using chicken thighs - you use them quite a bit, don't you?

We use them in our chicken and mushroom pies.

-Loads of flavour in there as well.

-Loads of flavour.

How are they going? Pick one out and taste it.

I'm going to chop some spring onion, cut them into lengths.

There is no greater place in the world though,

this weather is amazing.

You're based in London, I take it? Will we see a "Bill's" in London?

I thought of different places, I thought of going down to the beach...

-Yes.

-But, I like central London, it's fun.

-It's got the best food culture in the world.

-Either that,

or you've been to our beaches!

There might be a bit of that!

LAUGHTER

-It's hard to replace Bondi, I have to say.

-Bondi Beach...Bournemouth!

Yes, I know.

Well, I always say Sydney is like

-a cross between Bournemouth and Rio, so...

-Sydney is a cross...?

Between Bournemouth and Rio - and Melbourne is Manchester and Milan!

-Is it? Oh, right!

-Now...

-The reason why you've done that is what?

-To press it down?

-To press it down. How is it going in there?

We can turn them over.

You can see it's starting to colour, but I want a little bit more.

I'm going to finish this dressing. I've got the basis in there.

So this is some of the dressing you've got left over?

Yes, some of the marinade. Squeeze some lime. I love lime -

I think it's an Australian thing.

Actually, you know a little tip? Chop off the end of it...

And that will release it, make squeezing it a little bit easier.

It just sort of collapses it, and limes can be expensive.

-That's a good way to do it. So lots of lime in there.

-Yes.

-How's that chicken?

-I'll probably turn this over.

You can see how it's cooking.

-Putting that lid on, or another pan on it...

-Starts to colour up nicely.

-Have you been to Australia?

-I've never been to Australia.

-Never?

-No.

-You've got to go.

-Never been.

-Great place.

But you must have been to Oz, haven't you?

-I have. Are we allowed to plug a restaurant?

-Go on then.

-You know Doyles in Sydney?

-Yeah!

Just one of the great settings in the world to sit

and have a really beautiful lobster and a nice glass of wine.

-And good fish and chips. Very good fish and chips!

-Bill!

-Fish and chips, mate - Whitby.

-LAUGHTER

I'm actually interested, I'm hoping fish and chips will win this...

You have to have fish and chips in newspaper,

not on a china plate, it's got to be on newspaper, and it's got to be so cold outside,

that you're sat there and your nose is dripping into the paper.

Oh!

-That's what I miss about Sydney...

-Then you get the batter, and scrape it off.

No, you've got to be sitting on Bondi Beach, it's hot,

there's a drunk backpacker passed out next to you...

-OK...

-Now, Whitby wins over that, hands down.

-So how are those noodles going?

-They're ready.

-OK - drain them,

plunge them into some cold water just to stop them cooking.

OK.

You can see that's starting to colour up nicely there.

-Need those tongs? You take those.

-Thank you very much.

-OK.

I'm also going to put some nuts in here for some crunch.

Oh, you've done it. You chopped them up.

-God, you're good, fast! Fantastic.

-I'm all over it, Bill.

-So they're cashew nuts, yes?

-Yes, cashews, lightly toasted in the pan.

I like cashews.

You can use peanuts - peanuts are quite traditional in Vietnam.

Bit of mint leaf...

I'm going to serve these separately - you can serve them together.

-Noodles in there?

-Yeah, toss them in there.

-Just to get all... Can I have those tongs again?

-There you go.

So that's nice and chilled. This is a great barbecue salad by itself.

Even if you just do a bit of steak, marinade steak in it, too.

-Very good. Save a few of those onions.

-Mint leaves in?

Mint leaves and half of the nuts.

-Half of the nuts.

-Yeah. This is just a classic, healthy... Low-fat, too.

There's no oil in that dressing. Which is great...

-Do you want me to do that and you do your chicken?

-Yeah. Pop it in.

I can slice it. Do you have another knife over there?

Beautiful. Great.

It literally doesn't take very long to cook at all.

No, this is instant. Great summer cooking. You're almost... Ah!

-That's hot!

-That's just come out of the pan, Bill(!)

-I know.

Normally, I've got tough fingers. Australian cooks, we're tough!

LAUGHTER

-And they look it, don't they?!

-Yeah, we're not!

-Maybe I won't pretend there!

-There you go.

-OK.

-So in there, we do chicken...

-A little bowl...

Someone doesn't eat meat...? Louise doesn't eat meat.

Got a little bowl on there.

Now, a few more of those nuts and onions. Sprinkle that over.

You've got to put more chicken on! Seen the size of these two blokes?

-OK, come on - let's have another two bits!

-Like book ends - look at the size of them!

-There we go.

A few onions, and you've got it.

Look at that. Remind us what that is again.

That's a spicy chicken with a fresh noodle salad.

Perfect for this evening. There you go.

There you go - on the barbecue and I need to go to Australia,

by the sounds of things.

Have a seat over here. John, there you go. Louise, there's yours.

-Thank you.

-Dive in. If you didn't eat meat, great with fish, I suppose?

-That marinade would work...

-In tofu.

If you don't eat any meat or fish, bit of grilled, barbecued tofu,

-fantastic.

-Yes. On a barbecue, this'd work fantastically well.

Big bowl of salad, do the barbie, cold beer.

Secret is that - I think you agreed, Cass -

you don't overcook these chicken thighs.

No, any chicken like those cuts - chicken breast, thighs -

don't cook it too much, otherwise it'll dry out and be tough.

-Where's the cold beer?

-It's coming, John - trust me, it's on its way!

It still only 10:15!

-What do you think?

-It's going to be a long day!

-Not in Australia!

What do you reckon? Nice flavour throughout the chicken?

That's excellent, it really is lovely.

And there'll be more great Saturday Kitchen archive dishes

from Bill in the coming weeks, too.

Now, here is Lorraine Pascale with some simple recipe inspiration.

When I was a kid and we went on school trips,

I would always take a packed lunch from home.

In the packed lunch, there'd be a cheese triangle, a packet

of prawn cocktail crisps, an egg sandwich and a salami stick.

I still love these, but today, I tend to make them into canapes.

I've got two canapes to make - both with ready-made puff pastry.

The first one, the sausage roll's big night out -

and the second one, cheese and bacon twisties.

Off to the kitchen.

I've got the egg wash here

and I'm going to brush lots of this all over the pastry.

I'm going to be quite pedantic about this - I've actually measured it,

so it is exactly 40 centimetres by nine centimetres.

The nine centimetres is exactly half the height of one of these

salami sticks.

And put the first one right in the middle.

Just squash it down a bit.

Then on this half, just place the salami sticks...

Just about, sort of...

A couple of centimetres apart.

All the way along...

Then, I'm going to brush the tops with the egg wash.

I want the pastry to stick on top.

OK. So...

Being really careful,

fold it over the top, like that.

Then a bit of flour, on the hand...

Then just in between, I'm going to press down...

See, I've got a rogue one here

that doesn't want to stay. I'll just cut him off.

They look like they're all tucked up in bed.

OK, now I've got to manoeuvre them onto the baking tray.

So I'll take a palette knife,

and slide it underneath, ease it on...

And then just... very gently push it off.

Now, these have gone a little bit soft, so I'm going to pop them

in the freezer for about ten minutes to get nice and firm.

Now I'm going to make the bacon and cheddar cheese twisties.

So, I'm going to roll out the puff pastry into a rectangle,

about half a centimetre thick and cut the straggly bits off,

so the edges are nice and neat.

Then, use a piece of bacon to work out the height of the pastry...

And cut it to the right size.

Now mustard.

It's English - a good dollop -

and this gets brushed over like a coat of yellow paint.

Then cheddar cheese... Just gets grated all over.

It's mature cheddar, so it's really tasty. The bacon strips go on top,

leaving a couple of millimetres between them.

OK - a bit of flour on the knife means it doesn't stick

when you cut between them.

You don't have to be exact

when it comes to the number of twisties this makes.

It just depends on the width of the bacon.

OK? Now for the twisty bit.

Scoop this up...

with a knife...

and then just twist it.

It doesn't matter how many times you twist it,

it will sort of unravel a little bit in the oven.

MUSIC: "Close To Me" by The Cure

So, I'm going to put these in the fridge for about ten minutes

so they can get nice and firm,

so when they cook in the oven, they hold their shape.

Great. Now...

I'm going to make myself a cup of tea

while they're getting nice and hard - I'm parched.

Right... These are ready. Really lovely and firm.

So these aren't normal sausage rolls that get cut like this...

THESE are cut this way. Like that...

And it's really important that the dough is really nice and firm,

otherwise they'll just fall apart when you try and cut them.

Now pop these onto the baking tray and just lie them down.

I'm going to get my cheese straws out of the fridge

and then glaze the whole lot.

Yes - lovely. Slide these out...

Lots of egg wash, and this just makes the pastry nice and shiny.

Bit more like that...

And when it comes to the sausage rolls,

I just tend to brush on the pastry, not on the sausages.

Otherwise, the cooked egg looks a bit strange on the sausages when it comes out of the oven.

So I'm just going to put these in the oven.

They need to cook for about 15 to 20 minutes at 200 degrees.

And they're ready when they're lovely and firm

and they look that wonderful golden brown.

ALARM BEEPS

..Perfect.

Those are ready.

I guarantee one thing...

..those are not going to last two minutes in this house.

I just love simple ingredients, wonderfully cooked.

I give you Spain.

Now, when I first came to Barcelona and tasted the food,

it embodied everything I love about home cooking - the flavours,

the textures, the colours and...

I guess that's where my love of all things Spanish began.

Gracias.

Mm!

Now, it's tapas like these that are the very reason

that I love Barcelona.

Simple ingredients that you can get easily back in the UK...

that add that something special to my dishes.

Now this is one of my favourite ways to cook lamb shanks.

Has a real Spanish twist with Rioja and chorizo.

Salt, a good amount of salt. I might as well season them in the box.

And pepper.

So, I have four shanks here. And I have to brown them.

Browning is a little bit of a faff but it's a necessary step.

It gives wonderful flavour to the finished dish.

And because I am a little bit impatient,

I like to use two pans

and now I get on with the sauce.

In a third pan I am going to add Rioja. I love Rioja.

It reminds me of Spain and all those lovely holidays I've had there.

So, you need about 300ml of this and then balsamic.

250 millilitres of this. Really strong smells coming off this.

This is just a wonderfully rich sauce that goes

so beautifully with the shanks.

And I'm going to put the lid on, as soon as it's boiling I'll take the lid off.

That's the colour you want. All over the lamb shank.

I'm going to pop them in the pot with the wine and vinegar.

Lay them all around like that.

Garlic, one bulb or head.

Just cut it in half and throw it in.

Two bay leaves, just rip them up and scatter them over.

And two sprigs of rosemary. I love that smell!

A few peppercorns and paprika.

There's already going to be the flavour of paprika

in the chorizo which goes in later, but I want a real punch of flavour.

I'm adding a little bit of paprika as well.

About 300ml of good beef stock.

The shanks won't be fully submerged in the liquid, but that's fine.

So, I'll pop on the lid and put it in the oven for about two hours at 150 degrees.

Now I know this lamb sounds like it may not be easy but believe me, it is.

Everything goes into one pan and the oven does the work. I love that!

OK, I've just got to get the chorizo ready and I need 125 grams of this

and I'm using the ring chorizo so it doesn't disintegrate when it cooks.

I'll get the lamb shanks from the oven.

Oh, they smell so good!

Yum! And then in goes the chorizo.

This adds amazing flavour.

And then I've got one onion cut into rough wedges.

And two carrots.

I'd like to add a little bit more rosemary towards

the end of the cooking time, it just adds extra flavour.

And then this goes back into the oven at 150 degrees

with a lid off this time so the sauce can reduce a bit.

I like to serve my lamb shanks with mashed potatoes.

I have an interesting way of making them.

It starts with putting them in the oven at 220 degrees for about an hour.

Right, I'll lay the table.

So, I'm going to drain that lovely sauce from the meat and vegetables.

And then whack up the heat and boil it down to thicken the sauce

and intensify the flavours.

And to add even more flavour,

I normally pop in a bit of garlic as well.

And now I'm going to get on with making the mash. It's so simple!

When the potatoes have had an hour in the oven, I just cut them

in half, scoop out the flesh with nothing more technical than a spoon.

And put it in a pan with a big knob of butter, pinch of salt

and a few twists of black pepper.

Then, I turn the heat down low so the butter melts

and stir it through with a fork.

So, that's the mash done.

The sauce is lovely and thick and now I'm going to plate up.

Take a big dollop of mash first.

Put it in the middle of the plate.

And a lamb shank.

I like to prop it up against the potato, make it look a bit fancy!

And then the vegetables with all that lovely chorizo.

Just pile those around.

Now, this sauce is seriously good.

It's very, very rich, so you don't need loads.

Look at that thick syrupy sauce.

Mm!

Right, now I'm going to get on with the other three.

When it comes to home cooking, I like to take basic ingredients

and turn them into something special.

In this bag I have flour, yeast, salt and oil.

I'm going to transform it into this really cool French bread

like the ones you see in the window of a bakery

and people think they can never make at home.

At this time of year,

I just think there's nothing better than the smell of bread

baking in the oven and eating it whilst it's still warm.

So, this is going to fit the bill.

Right, so I need 275 grams of strong white bread flour.

Now, this bread, this pain d'epi, is a beautifully shaped French loaf.

That's 275 there.

And then about a tablespoon of extra virgin olive oil.

175ml of warm water.

There.

And some yeast. One sachet.

And salt. Nice big teaspoon of salt.

It adds loads of flavour. And then just give it a mix.

I do sometimes make this on the machine

but it's great to make it by hand as well.

It should be this lovely soft dough

and the thing with bread is it can have a mind of its own sometimes.

So, sometimes it might need a little bit more water, and sometimes a bit less than this.

Then just fold the edges into each other like that.

And then I'm going to put a bit of flour down.

Not too much, because too much flour alters the whole recipe.

And then knead it with the heel of the hand and you've really got to work it to get

all the proteins nice and stretchy and elastic.

That's what make the bread so wonderful and chewy.

But it's also good for getting out the day's stress!

This needs to happen for ten minutes. So, I'm going to be a little while.

OK, that's ten minutes.

So, I'm going to test if it's ready.

Normally it is after a good ten minutes.

Fold all the outside bits inside and pick it up

so you've a nice taut ball.

And then take a floured finger and give a little prod.

And when it springs back, that means it's perfectly kneaded.

So, I'm going to roll it out like this, quite a long thin baguette.

It doesn't have to be perfect.

I'm just squashing down because it's quite stretchy. That's fine.

So, a bit of flour first on the tray.

And then slide it on to the tray.

Right, I'm going to cover this with some clingfilm which has been oiled.

The oil is so the clingfilm doesn't stick when you try and take it off.

So, I want to create a warm and cosy environment for the bread to rise.

This goes by the oven for about half an hour to 45 minutes

until it's almost doubled in size. Now, to tidy up.

Sometimes flour can be a real pain to get off the work surface.

So, secret weapon.

It's a simple plastic scraper, you can get them

at most kitchen shops and it's one of my essential bits of kit.

More of those later on.

OK, so this is now ready.

Obviously it's got a lot bigger, but the way I test to see

if it's ready is a floured finger again and give it a prod.

The dough just springs back about halfway.

I'm going to shape the bread.

Take a pair of scissors,

snip at a 45 degree angle at the top of the bread.

And a bit lower, snip again.

Move that to the left and keep snipping all the way down the bread.

There. It gives you this lovely shape of a wheat stalk.

I'll put a bit of oil on top.

Give it a nice crust and help the salt stick on.

And then a little bit of salt on top and this gives extra flavour and makes it look nice too.

I always sprinkle flour on top of my breads

because it gives a lovely bakery feel.

This needs to go in the oven for about half an hour at 200 degrees.

And I like to create a steamy environment in the oven

and this helps the bread to rise before a crust forms.

You can use ice cubes but another really good thing to use is just spray.

So, I'm going to give it a good spray, this is cold tap water.

It doesn't have to be ice-cold or anything. And close it.

And I'll pop this in.

There you are. Job done!

This is ready. It smells really good.

And I like to serve this just in the centre of the table

where everyone can help themselves.

Now, we're not cooking live in the studio today.

Instead, we're showing you the highlights from the Saturday Kitchen recipe archives.

Still to come on today's Best Bites:

Top Baker Paul Hollywood

demonstrates his omelette skills against Rachel Allen.

And Tom Aikens is one of the country's best chefs.

His pan-fried pork belly with squid and scallops will show you why.

Comedian Sarah Millican faced her food heaven or food hell.

Did she get food heaven?

A spectacular passion fruit delice with home-made tuiles

or food hell, spicy beef ribs with egg-fried rice.

You can find out what she got at the end of the show.

Now, if you're feeling a little weary this morning, check out

this spicy way to turn your left-over roast beef

into the perfect pick-me-up from Madhur Jaffrey.

It's been so long. Over a year since we've last seen you.

-Has it been that long?

-It is.

-I can't remember.

-I feel it was yesterday!

-What are we cooking?

-We're starting with jalfrezi.

-jalfrezi.

This is that Bengali Anglo/Indian wonderful dish.

We'll start right away.

I'm chopping an onion, if you'd like, you can cut up the potato.

-Just do something!

-Yes, please.

-No, wrong thing.

-A little knife?

Yeah, this is fine.

OK, this may be too big an onion, but we'll take what we can get.

-So, you want me to do the beef?

-All right. You can do the beef.

This is already pre-cooked beef.

You could do this with leftover beef, you can do this with leftover lamb.

That's fine, too. Any of these will do.

But you can make it fresh, if you've nothing else.

You can cook some beef, just the amount you need and you can even boil it.

In India, very often, they'll boil it

with a little salt and then proceed with the dish.

Has jalfrezi always got meat in it or can it be with fish?

No, no, it always has meat in it.

So it's leftover meat traditionally with spices.

But you can add potatoes, the variation here is the potatoes

and that makes such a difference.

And of course the spices which we use in India and everybody uses the spices

whether you're Indian or Anglo/Indian.

If you live in India, you're sucked into this wonderful world of spices.

-I'm going to put this here.

-You're using oil, could you use ghee?

No, no. You don't want to get fat!

-You don't want to get fat?!

-No, no. All right.

-Speak for yourself.

-What's in there?

-Cumin seeds.

And that's what's going to give it the flavour plus the chilli.

Meanwhile, the cumin seeds sizzle for five seconds.

A lot of people don't toast the spices enough.

Right, let them sizzle, they turn slightly brown and exciting.

Now, you put in the onion.

And I'll put in the potatoes as soon as...

-I'm doing my best!

-No, you haven't started on the potatoes.

LAUGHTER

-You're on the wrong vegetable right now!

-Sorry!

I'm doing them now. Potato, this is pre-cooked potato.

Yes, boiled potato.

-If people aren't very used to green chillies, get them very fine.

-Yes.

-You put the seeds in, the lot?

-Oh, yes. We never throw away the seeds.

What's the point of a chilli if you don't eat the seeds?!

Precisely. That's what I've been trying to tell everybody for years.

OK, I'll start stirring that.

In Indian cooking, do they use a lot of onions?

No, there are dishes without onions,

there are whole groups of people that don't eat onions and garlic.

So, some people like onions in some things.

You don't put onions in a lot of vegetables,

but you do very often with meat.

Whereabouts is this from in India? What region?

It's really from Bengal. It's the Anglo/Indian community in Bengal.

Our dishes are very specific to specific areas,

specific people and this is really an Anglo/Indian dish from Calcutta.

Now this is pre-cooked potato.

Precooked, diced potato and chillies

and I'll let the whole thing brown a bit in this oil.

-Do you want me to do the...?

-You can start the squash.

-JAMES COUGHS

-In a hot pan.

The chilli, ah, it's lovely. Clears the head. Wonderful!

-It's clearing the head!

-It's clearing a lot of things, love!

What's going in here?

-Yes. You've got oil in there.

-Yes, it's oil!

Mustard seeds and asafoetida.

-Which is... ?

-Asafoetida is resin.

It's like truffles. Or garlic. If you want to get more mundane.

It has that extra depth and aroma which we love in India.

That's going in there. And the idea is we brown this off first?

Yes, brown it for a few minutes

and then we can just let it cook until it's soft.

-Now, I'm going to put all the diced meat.

-I have my spices in there.

I'll put a little bit of water in here. A touch of water.

-Yes, you have to put enough water to let it cook.

-And then just cook that.

So now, go on stirring and I'll add salt and pepper to this.

It doesn't need anything else.

You see one main spice which is cumin and that's it.

Not every Indian food has 20 spices. People are mistaken when they think that.

-All right. Salt and pepper.

-I've got my broccoli here.

You want this cut into florets.

So, apart from your cookbooks are bits and pieces, you're still doing films?

I'm still doing films.

I had a film come out in August, a film coming out in November.

This is a good year for me!

One book, two films.

But you're still doing a lot of writing as well.

I still do a lot of writing. I write for magazines and newspapers.

You know, that goes on.

All right. Now, the secret is to let it sit around and brown.

What have we got in here? This is for the broccoli.

Broccoli has mustard seeds, cumin seeds and asafoetida.

The same wonderful spice. By the way, this spice comes from Afghanistan.

So, if there's too much war, we'll stop getting it!

-We'd better not have war.

-That's a good excuse.

-That's my reason!

No war!

So, in goes the broccoli like that.

And the secret is, don't add too much oil. Just a touch of water.

-A touch of water and let it soak through.

-There you go.

-We'll leave that cooking.

-And we leave this cooking.

-Coriander in there.

-And then you have to put salt, sugar and chilli powder.

That's going in the...

It's slightly sweet, slightly sour.

It'll get sour from the yoghurt which we'll put in at the end.

If people haven't got butternut squash,

could they use any other type of vegetable?

Yes, yes. Any pumpkin-y thing. Anything in that family.

You can use pumpkin.

In Bangladesh where this dish is from, they would use pumpkin.

So when it's done, it's tender, you put in the yoghurt.

And you stir it until the yoghurt disappears.

-So the idea is to keep colour on.

-See what I'm doing?

I'm slightly mashing it up.

It's really going to be yummy and I left the crust form at the bottom.

-So, it's like a hash.

-It's a real hash.

And you can have it with just a little ketchup

or fried egg on the top.

Or poached egg on the top. Wonderful.

-Right, I'm nearly there with our... This cooked straight away.

-Yes.

-I put the sugar, salt and the chilli in there.

-OK, now the yoghurt.

-A bit of yoghurt.

-And stir it in. Until it disappears.

And then put the green coriander. And this is eaten as a kind of relish.

You have it with other foods because it provides a chutney-like wonderful taste.

-This could be hot or cold.

-Yes. Exactly.

I always like to taste things just to make sure there's enough salt.

Mm.

-Good?

-Yummy.

-There you go.

-I would put a little more salt.

Would you like to taste it?

-I always like more salt.

-I did it for you, actually.

-Thank you.

You always say not enough salt.

-Salt enough?

-Whoar! A bit of a kick, isn't there?

-Yep, green chillies provide the kick.

-It's fine.

LAUGHTER

-I hope you're all right!

-Lovely, yeah.

-I'll put less green chillies for you next time.

-A bit of this.

Where do you want this? Don't tell me.

-Just here.

-There.

All right. And then we can have the broccoli here.

OK, I'll do that.

-This could be the new cooking programme.

-OK.

And that along there.

-You want me to plate that one as well?

-Yes.

-Fair enough.

You have the big reach. The big arms.

-Do I need to put anything else in there?

-Yeah. Sure.

This is always good.

You know why we do it, it's full of vitamins.

That's why we use all this coriander.

Just fried off in oil, you don't need to use any of that ghee.

No, no. We don't!

Remind us what that is again.

Remind us what that is again.

All right. This is done!

-Remind us what it is again.

-Oh! What is it?

-People are just waking up.

-Oh, good morning. Jalfrezi. This is jalfrezi.

-Without butter.

Without butter and no ghee.

-Lovely. Have a seat over here. There you go, this is for you.

-Thank you.

-Jalfrezi for breakfast. There you go.

-Oh, lovely!

Your first cooking programme and you get something that blows your socks off.

Jalfrezi for breakfast - dive into that.

Like you say, butternut squash, you can have that hot or cold.

-With cold meats and stuff like that.

-Exactly.

-Ham and stuff.

-Mmm!

-It's hot and spicy, isn't it?

-I love chilli, though.

Try some of that sauce. It's got a nice little kick in there.

-Those small green chillies.

-Mmm. It's so light as well though.

Absolutely. If you don't cook in a lot of oil or ghee, then it's light.

We know that baker Paul Hollywood knows his sourdough

from his focaccia, but does he know how to make a three-egg omelette?

Let's find out. The rules are you've got to make a three-egg omelette.

You've got milk, cream, butter, a bit of cheese,

salt and pepper, you've got your pans heated up.

The time starts when I say so, but it also ends

-when the omelette hits the plate.

-OK.

-Are you ready? Are you all set?

-I can't bear this!

-Are you ready?

You're going to make a fool of yourself in about 40 seconds. Ready?

Not yet! Cheating. Ready? Three, two, one, go!

-And they're off.

-Aagh!

-Look at that cream!

It's on the pan.

-Oh, we're starting. Butter in.

-This is so stressful!

No pressure - 20 seconds have gone. Look at this! There you go.

-Can I just take that shell out?

-What shell?!

-That shell! There!

-You lose points for that.

-Look at it!

-I like it to have a little bit of crunch.

-Nicely folded.

I don't mind it just a little bit runny but I don't want it too much.

-OK.

-Come on, it's taking forever!

You can tell the baker, look at him - he's never made an omelette in his life!

GONG

There we go, one finished there? Well done.

-This thing is a nightmare!

-There you go.

LAUGHTER

There you go, look at that.

Spot the guy who doesn't do any cooking for a living. Just bakes.

Fantastic. Slightly coloured, but anyway.

-Right, I'll have a taste.

-It's caramelised.

It's caramelised, yeah. How was that? Have you stopped shaking now?

-No, I haven't!

-Calm down! Tastes delicious though.

Do you think we should allow this in?

Well, yeah, kind of... Because it's kind of burnt.

-It is cooked.

-It's definitely cooked.

It's not cooked on one side, but it's cooked on the other.

-Thanks, mate.

-Look at my cream, look at it!

Anyway, on a serious note, how do you think you've done?

-That felt like about five minutes.

-Paul? How do you think you've done?

Where do you think you've come? You did it.

Squeezed in between John Torrode and Ben. You did it in 59 seconds.

-That's not bad!

-Not bad, not bad. Just in there.

We're not down there with poor Kevin!

And Rankin, fellow Irishman. Right, do you think you've beaten him?

-Beaten Paul?

-Do you think you've beaten him?

I just love this picture. Look at this picture.

It looks like a member of one of your band.

-I think it looks like Jason Donovan.

-I think it looks like you, Ronan.

-Separated at birth.

-You did it in 52 seconds.

-Ooooh.

52 seconds.

Not bad, not bad. I think a round of applause. Fantastic.

Tom Aikens is a man who knows how to make a pretty good omelette.

He had to make them every day for former boss,

the three-star Michelin chef and legend Pierre Koffman.

So here's Tom making something different, though - pan-fried pork belly.

What are we cooking?

We've got a piece of pork belly here that's just come up to a boil.

We're doing pork belly, sliced with some roast scallops, baby squid,

and then the sauce, we've got a shallot reduction with

a balsamic vinegar,

and then some caramelised onion to glaze with balsamic vinegar as well.

-I'm going to get on with these onions.

-So, the pork belly, this has been soaking

and then we brought it up to a boil,

and then to get rid of all the scum, we put it in a clean pan of water.

And then vegetables.

We've got celery, carrots, which you can peel straight after.

-So you put it in cold water and leave it to soak for what?

-A day.