Episode 35 Saturday Kitchen Best Bites

Good morning. It's time to whet your appetites with 90 minutes

of mouth-watering food in today's Saturday Kitchen Best Bites.

Welcome to the show.

We've been rummaging around our catalogue of brilliant recipes

and pulled out these Saturday Kitchen gems just for you.

A tasty time, Penang beef curry for Spice Girl Mel B.

Sylvena Rowe's take on eastern Mediterranean food

never fails to impress.

This butter is so fragrant, so delicious.

These langoustines with orange saffron butter are simply stunning.

It was a special moment when the world's best chef,

Thomas Keller, made a flying visit to the Saturday Kitchen studios.

The roast chicken and waffles he made were just as tasty

as they looked.

Actress Angela Griffin faced her food heaven or food hell.

There was a classic lobster Thermidor and Caesar salad ready

for food heaven or a honey-glazed mackerel with an avocado salad

for food hell.

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

But first, here's Folkestone's finest,

Mark Sargent, with an unusual take on a British picnic favourite.

And on the menu is...

Mackerel pasty which we're going to do as a little special.

Run through it. You've got mackerel, a bit of sausage.

Mackerel which we'll butterfly and open up.

You're going to do a little bit of puff pastry.

We're going to make a nice herby sausage stuffing.

Sausage and fish are slightly strange but it does go very well with mackerel.

Things like chorizo and things like that go very, very well...

-Brilliantly.

-..particularly with mackerel.

Lovely, pickled cucumber,

some watercress to give it some pepperiness.

A very summery dish, this.

Good to share, I think, because it's a big portion.

So, this is quite a good way...

Obviously your fishmonger will happily do this for you.

I just wanted to show you how to do it.

Mackerel is very good because it's quite easy to pin bone.

We used to make people practice on mackerel before they got

into sea bass really

because it's not quite as expensive.

We'll just take out the centre bone here

but the idea of doing this as a butterfly is we want the thing whole.

Yeah. I'll put that in the fridge because it's quite warm in here.

As you know, you need to work with puff pastry really cold.

It melts.

If you could just take this...

Sausage meat is ideal but as we've got a sausage,

take it out of the skin and season it with extra salt and pepper.

You want quite a basic sort of sausage,

nothing with too many flavourings because that's why we add them.

Then you add some nice tarragon.

Tarragon is a lovely herb. It's quite aniseedy.

It goes brilliantly with fish.

That and parsley.

And some parsley, yeah.

We've taken the backbone out, opened it up, removed a few of these ribs.

They come off easily.

-Take that soft belly out.

-Right.

We're very lucky at Rock Salt because we're hanging over the harbour

and the fish gets landed next to the restaurant.

Literally it's that close.

The boats come underneath the hangover and they land

and the other day, they landed a 25 kilo turbot.

It's absolutely sensational.

That must be great to have such a variety on your doorstep.

For a chef, it's incredible.

I've never been able to fully appreciate that before

because living in London, and working in London for the last 20 years

has been fantastic but actually to be on the doorstep where

the produce is brought in, and we're surrounded by incredible farms,

suppliers, great cheeses etc.

It's all great.

We're just going to take these pin bones out.

It's a little bit soft, this mackerel, because of the heat. There you go.

That's the thing about mackerel, you've got to have it as fresh as a daisy.

-Yeah, definitely.

-Oily fish degrades really quickly.

Really quickly and you want to get them in and basically cook them

which is what we'll be doing.

I've got that now, butterflied open.

The backbone's out, the pin bones are out.

I will carry on doing that.

I'm going to mix this through and put this through the middle.

Can you use any white fish?

Not really because white fish has a higher water content

and it becomes more flaky.

When you cut into this, it'll fall apart which is why we use mackerel.

Put that through.

The idea from this, James,

is I started thinking about how to do something different

to a stargazy pie, when you've got the head and the tail poking out.

And then I took it a couple of stages further.

First time I did it, I had the head poking out as well

and it was too much. It looked a bit odd to be honest.

Right, now we're going to make the pie.

Good-quality puff pastry.

It's good because you can buy all butter puff pastry nowadays.

It used to be made with margarine.

I was worried when I came in because I know you're a stickler

for making your own pastry and stuff.

I think you can see we've got quite enough to do, James.

-I would still have made my own.

-Yeah, yeah, yeah.

This is your own brand anyway.

THEY LAUGH

So we'll just... I always like to season my pastry which sounds odd

but we've got the fish, all of that seasoning...

You don't need to do that if you make your own.

THEY LAUGH

-There you go.

-Crimp that up with a little bit of flour.

If you had the time, you could just make this like a proper pasty,

crimp it and everything but I'm going to keep quite simple for now.

Trim off the access here.

If you could just...

-We are fussy so don't...

-Yeah.

Don't... Yeah! Don't make it too simple.

Don't put me under so much pressure.

Right, so... I'll put this on to here

so you can see that kind of pasty shape now.

As it puffs open, as the sausage meat inside cooks,

it's going to split open slightly but don't worry about that

because you're protecting all of that flavour

and the moisture of the fish inside as well.

This is really, although wonderful to eat,

to protect as well the mackerel and the sausage meat.

A good egg glaze.

You can decorate it if you like.

Again, a cross between a beef Wellington

and a stargazy pie, really.

-We'll get that into the oven now.

-How long would that go in for?

You need a nice, hot oven, 220 to start with, to set it.

And then you need to turn it down to about 200

and once the pastry's cooked, you know the filling is cooked.

That would be about 25 to 30 minutes.

I've got one in here which you can see the pastry just slightly open.

Is that one portion or two there, James? I don't know.

It depends where you live, mate.

-So this is, the thought behind this was pasty pickle.

-Pasty pickle.

You have a little bit of the old brown pickle...

Well, I do when I have a pasty, so I kind of wanted...

That's a very rich dish

so the idea is to get a good bit of acidity in here.

You've got the pepperiness of the watercress

which is what you're doing now.

And then we slice these cucumbers which you've deseeded.

A little touch of salt.

Salt immediately starts bringing out the moisture and then sugar

for a touch of sweetness

because then we're going to add some cider vinegar.

Obviously, being back in Kent, which I'm loving,

we've got fantastic orchards.

We're very well known for cider

so we make this amazing cider vinegar as well.

Literally, as soon as that salt, sugar and cider vinegar

hits the cucumber, it starts drawing out moisture, so in an ideal world,

you can leave that for 20 to 30 minutes

but it's fine to use straight away.

Then, to give it more earthiness and extra colour,

we add some picked flat-leaf parsley.

We've got parsley running through the mackerel, some tarragon as well.

So lovely flavours all matching up.

This is lemon and olive oil.

Lemon and olive oil, a very straightforward dressing.

You need a little bit of sharpness from the lemon juice

and olive oil, because as you know, watercress is very peppery

unbelievably healthy.

Thank you.

-We're almost ready to put this together.

-They're nodding over there.

Ready, yeah?

That's going to give you bags of energy, if you eat that.

I love mackerel as a fish.

I love mackerel as a fish.

I just hope you haven't messed it up though, that's the thing -

with the sausage.

Going on his last three performances on here..!

I think you'll be impressed.

That's nice. Taste a little bit of that.

It's got the right amount of acidity in there.

-A little watercress salad.

-Yeah.

Nice to put a bit of grain mustard dressing through there

but we've kept it simple.

-Normally we make this a touch smaller or do it to share.

-To share?

Pop that on the board.

I want to get it inside to show you really the kind of...

Just quite carefully inside, to show you the sausage meat.

And the fish.

As you see, there's quite a bit of moisture coming out there. See that?

Looks pretty good, doesn't it?

-Stop messing around, get it on the plate!

-Sorry, running out of time.

Put that on there.

James, that's my mackerel pasty with pickled cucumber

and watercress salad.

Coming to Folkestone.

Looks fantastic. Go on then, take it over.

I'm after your job.

-Now, Colin.

-Thank you, sir.

-Sit down there.

-What do you reckon to that one?

-Well, it's big.

-Put it that way.

-Dive into that.

It's nice and warm. You could have that cold, I suppose.

Absolutely, yeah.

And to be honest with you, I tried doing it with sardines as well

but I found the flesh was just too soft with the sardines.

You need small to medium mackerel.

I suppose things like that is not best

straight out of the oven as well.

Need to let it rest and let the pastry soak up any of the juices.

-Gold medal?

-Happy man?

You've done well. I'll have a little bit of the cucumber.

A little bit of pickle.

Instant pickle. You don't need to cook it or nothing. Nice and simple.

Mm, mm.

Coming up, I've got a spicy Thai beef curry for Spice Girl Mel B

but first, here's Rick Stein.

Every summer, Padstow has a carnival.

It's not a main event like May Day, but it's great fun

and all the villages around Padstow have floats and carnival queens,

normally pretty nine or ten-year-old girls dressed in ribbons.

But Padstow's carnival queen this year is George Masters.

He normally works behind the bar at the London Inn.

He thinks it's a great honour.

I love it.

You're going to be lovely.

Expect I will.

They asked me to do a dish for George and a carnival queen.

What else could I do but these small scallops, which are called queens.

George likes a bit of spice so I've got this Chinese-flavoured dish

with just a little bit of spice.

Tomorrow is another day.

I never stop but that will be lovely.

-Now what?

-The moustache.

First some mustard,

which I got from the hedgerows outside Padstow this morning.

This is what mustard looks like when it grows out of little pots.

And this is what cress looks like -

like what the Chinese call mustard greens,

an ideal thing to go in the bottom of the shells.

-OW!

-Sorry.

-Bloody hell, maid!

A little bit of oil in the pan, a little bit of ginger and garlic.

Nothing much more except the final sauce, which is already made up.

Into the pan go these queens.

The thing about frying little queens like this

it concentrates the flavour.

-Is it gone, maid?

-Oh, hell, yeah.

-It's horrible?

-No, quite handsome.

I just want that slightly sweet, caramelised flavour on the outside,

but inside they will still be almost, dare I say it, raw.

-I bet they'll stick me eyes together.

-No, they won't.

-I hope that glue don't glue me eye!

-No, it won't!

Beautiful!

Put all those mustard greens in the shell.

You have to have asbestos fingers to do this job.

There we go.

-Nice?

-Beautiful.

-Lovely.

OK, just a couple in each one.

OK.

Oh!

THEY LAUGH

The sauce is a mixture of water,

fish sauce - Thai fish sauce - and oyster sauce.

In that goes there.

Just about there.

Well, there we are.

Oh, God. I don't know if I like my moustache gone.

I don't know what the Chinese call that

but it's got some expression for how that's cut - spring onions.

And that is it.

He's on top of the restaurant at the moment looking over the view.

I'm going to dish these up now, all 12 of them, for me and him.

-How wonderful!

-Thank you for inviting me.

-I love your eyelashes!

-Well...

-What have we got here, then?

It's a bit spicy. I thought you might like something a bit spicy.

-They're Chinese queens. What do you think about that?

-Never had one.

THEY LAUGH

WHISTLES AND DRUMS

The thing is, you might think this is a real joke,

about George being the carnival queen.

He's not your archetypal 15-year-old.

But George's family's been in Padstow since the 1500s

and this is Padstow, this is serious stuff.

Mmmm, beautiful.

I hope I'm not going to be accused

of having too many spicy dishes in this series.

But after visits to Australia and the Far East,

I'm influenced by cooking with chilli, lemon grass, coriander,

lime juice, ginger and exotic, exciting spices.

I'm out here. It's a beautiful day.

And I've got this green Thai curry to make with monkfish and prawns.

What I'm doing first of all, is I've made a green curry paste.

You can buy this in almost any supermarket now

but it's great to make your own, if you've got the chance.

In that curry is some onion, some garlic,

lots of coriander, lemon grass, ginger,

kaffir lime leaves, which you can get everywhere,

cumin, coriander spice,

lots of chilli, little bit of salt,

and this stuff or, in fact, this stuff,

which I got in a Thai supermarket.

It's shrimp paste and it's the sort of thing Chalkie rolls in

when he's out in the fields here at Hawker's Cove.

Where is he?

First of all, into a hot pan, I put some of this green curry spice.

Quite a lot, actually.

I'm just going to fry it because there's lots of raw onion and raw garlic.

I'm driving off the moisture. I made it quite wet on purpose,

but now I want to dry that off,

concentrate the flavour, and cook the onion and garlic out.

That's nicely "split" - a word I like - and in goes the liquid.

First, some water, but then lots and lots of coconut milk,

which is such a typical flavour of Thai food,

and lots of lime juice, fresh lime juice.

And the old kaffir lime leaves, plenty of those.

Lovely, fresh, citrusy flavour.

And a good dollop of sugar.

Let that come to the boil and add some little potatoes -

just tiny new potatoes from George's farm.

They're all cut to the same size.

Give them ten minutes till they're just tender, then I'll add the fish,

a little bamboo shoot, and that's just about it.

A little mange-touts in as well.

This isn't just a fish curry. There's vegetables as well.

I'm looking for textures - the crunch of the mange-touts, not particularly well-cooked,

and also these bamboo shoots,

which, again, are pretty tasteless,

a bit like tofu and other oriental dishes, BUT it's the texture.

They take up the flavour of the curry and give a wonderful crunch.

I've been talking so much I haven't finished slicing this monkfish.

It's so white and clean-looking.

I'll leave the monkfish to cook for about a minute and add the prawns.

These prawns are raw and you can buy them in any supermarket.

I took the shells and intestinal gut that runs down the middle off.

I just add those and cook for about half a minute, then we will try it.

OK, the last two ingredients - some raw chilli,

which you don't have to put in.

Finally, some chiffonnade, as we call it in the trade, of basil.

So we pick a nice prawn here and we try that. Take a bit of mange-touts.

Just see what I think.

Julian, the cameraman, is laughing at me now.

His mother-in-law, Gay, is annoyed by the way I keep saying things are delicious. It's not British.

A lot of other people feel the same way about TV cooks -

everything in the garden is green, and the green fish curry is green and wonderful -

so I'll just say it's not bad.

There are lots of other Thai curries that you can easily make at home.

One you may have tried at your local Thai restaurant is a Panang curry.

It's very simple to make and I'll show you how to make it right now,

not using chicken or seafood, but beef.

We've got fillet of beef, but you can use a little bit of sirloin,

you can use ribeye, even a rump steak like that.

It's a very quick and simple dish to do.

-Now, Penang curry, have you ever tried it before?

-No, I haven't.

It's very simple. It's sweeter and milder than most curries,

but we've got one here - running through the ingredients.

We've got galangal, shallots, garlic, chilli, kaffir lime leaves.

This is the shrimp paste -

-which you don't want to smell because it's horrific.

-All right!

Then, the spices we've got in here - cloves, coriander, paprika,

cinnamon, cumin, turmeric and nutmeg.

-Oh, I like all that.

-You like all that?

-Yeah, it's good.

Tomato puree, some more fish sauce here, some soy sauce,

holy basil - this is different to normal basil.

-Why?

-Not because it's been blessed!

You sure?!

No, it's different flavouring, different texture to it.

First thing, we get the galangal,

which is like a milder ginger really.

-It is fantastic, this stuff.

-It looks like ginger.

-It looks like ginger but it smells different.

-Oh, yeah!

It's galangal. Sort of Thai, that sort of flavour.

So, you've just moved to America.

I've been going backwards and forwards

and I've been there, on and off, for six years and I love it.

I mean, you've been travelling... Last year, was hugely successful.

-The Spice Tour, yeah.

-Tell us about that, then.

-It was so much fun!

We like a travelling gypsy family.

Kids running riot and nappies flying everywhere,

the whole nine yards! It was brilliant.

-Did you slip back into it?

-Yeah.

I mean, I'm up on stage with my four best mates so how can you not?

And I'm the naughty one so I would always do pranks on stage.

It was a hugely successful show.

You're in the Guinness Book of Records.

It was the fastest selling world tour ever. One minute, wasn't it?

I know, it's crazy. Thanks to all our fans.

We were, like, "Is anybody going to buy the tickets?"

We got all our family to dial in! No, it was lovely.

Talking of dialling in, I got my family to do that

when I was on Strictly because you did Dancing With The Stars as well.

I did, yeah. How far did you get? Not that I am competitive.

-Semi-final.

-Me too.

-Did you?

-Yeah, I got, like, runner up.

In America, there's only two people in the semi-final.

-I had four people in my semi-final.

-Did you get into it?

Not particularly. Well, about the third week...

The first thing everybody said is "We're not going to wear sequins"

By the third week, Darren Gough decided to wear them and then it was, like, "Bring it on!"

-You sequined yourself out!

-I looked like a bauble to be honest!

-A Christmas tree!

-I did look a bit like that!

Well, well done for doing that because that's challenging

and can be really stressful as well.

-It is but you have to be physically fit.

-So what's that, then, now?

-This is the Thai paste.

-Don't burn yourself.

-No, I won't this time.

Right, red curry paste - that's going to go in.

We've got the chillies and the spices.

In we go with the coconut milk.

That's going in as well.

And we cook out the spices, and it will turn red, you see.

-You can see it going red.

-Let's see, I want to have a look.

-All right, I believe you.

-You're happy with that?!

It will go slightly redder as well.

-Thinly slice the beef, yes?

-Yeah.

In Italy, we call them -

SPEAKS ITALIAN

"Between a priest and a monk."

He is confused which one he wants to be so he slices all the meats

and cooks them.

-No, I don't understand what he's talking about!

-Never mind!

-I've got no idea what he's talking about!

-I don't get it!

Anyway, moving on the conversation back onto you!

I mean, TV has become another line of work for you in the US as well.

-Yeah.

-Your own programme?

Yeah, I have my own TV show called Singing Office

and I've got another one in the works.

It's like a Hannah Montana kind of thing for kids.

-You're not only appearing in it, but producing it as well.

-Yeah, yeah.

It's nice to do a bit of everything.

My number one thing is that I've always been fit

and the funny thing is when I had Angel, everyone was going,

"What's your secret?"

I'm, like, "I haven't got a secret." I just work out with my mates

and I eat, somewhat, healthy.

What about this show in Vegas?

-Oh, yeah, you've got to come and see it.

-Yeah, I will.

I start that in March until the end of July.

It's like a burlesque, kind of Broadway, sparkly show.

You'll like that! We know you like a bit of sparkle.

-Not too shy to admit it.

-What's that you're putting in?

-Is that my balsamic vinegar?

-No, it's not!

This is a little bit of fish sauce. I could make you smell it...

-I do apologise, but smell that.

-That's really horrendous!

-I did warn you!

-Thanks.

-It smells great.

-Look at that.

-Oh, wow!

-You could, of course, serve it with sticky rice.

-It cooks so quick.

I'm all about cooking it quick like that,

but you're obviously more professional than I am.

-You have a restaurant where?

-You could do this.

Well, you haven't seen me on a treadmill, love, you know?

Are you bad on a treadmill?

-The word gymnasium just strikes fear into me.

-Oh, really?

-There you go.

-OK.

-It's quite hot and spicy.

-Shall I let it cool down? Do I need a knife?

Let me taste the sauce first.

-I feel pressure like everyone's watching.

-It's hot and spicy.

-There is, there's two and a half million people watching.

-Oh, what?!

LAUGHTER

That was close.

-That's really good.

-Yeah? Happy with that?

Yeah, I like that a lot.

Now, Silvena Rowe is trying single-handedly to bring

eastern Mediterranean food bang up-to-date

and here she is with a stunning recipe from our archive.

So, what are we cooking, then?

OK, we have this amazing, gorgeous,

stunning Dublin Bay prawns or langoustines, like I call them.

Langoustines, yes. Great Scottish ingredient.

Fabulous ingredient, yeah. I think it's the best you can get.

And I'm going to prepare homemade butter with a lot of saffron,

a little bit of oil from the orange.

So, we've got orange... This is the butter.

We've got orange lemon butter.

Sumac, cumin, garlic, chives

and the saffron I'm going to soak in the vermouth.

-I'm going to mix it all together.

-And this is...

Yeah, this is my sweet with a tahini.

-It's a Mediterranean version of a British mash.

-All right, OK.

-So, we've got lots of cumin there.

-A lot of cumin.

-Lemon, garlic...

Yes, more or less, the same theme. With a beautiful British swede.

OK, there you go. Where do we start, then? Do you want me to grind this?

Yes, if you grind this with the garlic and chop up my chives as well.

-Put them in the bowl.

-So this is the sumac and the cumin?

I'm putting the vermouth in the bowl with the saffron,

and give it a whoosh to make it dissolve.

Now, exciting news since you were last on.

Exciting news, where do I start?

Start with the hair. What's all this about, then?

It's especially for you! I miss you so much and forget about you...

My mother said I should have streaks in my hair! You reckon?

Well, it's a book. My book is called Purple Citrus And Sweet Perfume.

A book that has been out for ten days.

It's about the forgotten Mediterranean.

The allure and appeal of the eastern Mediterranean.

-So, the hair is for the book. You're like a walking billboard.

-Why not?

So, were putting all the bits and pieces in here.

This batter is phenomenal. It is so fragrant and delicious.

You have the cumin, you have the garlic.

Basically, you have the most amazing sweetness of the vermouth

-and here, with the saffron, it goes in.

-So, let me put that there.

-So I've ground up these sumac. What is sumac?

-Well, sumac is actually something I've cooked here before.

-It's getting more and more popular now.

-I love it.

It's great with seafood.

Yes, it's something that comes from the sumac berry.

It's very zesty and it's something people used to use in mediaeval times

before lemons were about so it goes really well with fish

and basically, it's fabulous.

I love it and I love using it, you know.

-Here, can you chop up that for me, please?

-I can do that, yeah.

Mix it well. It looks a bit watery at this stage but persevere with it

and the vermouth will be absorbed by the butter.

-I'm waiting for the chives.

-I'm chopping the chives, love!

-James Martin actually does the best chopping.

-Thank you.

-I get plenty of practice on the show!

-Yes, I know.

-I'm going to pay you back later, aren't I?

-Right, moving on.

What are we doing?

Right, what we are doing now is, actually, creating my butter.

You want me to chop this?

Yes, can you please chop it for me. Then, boil it.

Depending on how big the cubes are,

it will take 20 to 30 minutes.

Boil it. Then, after we boil it, we add the rest of the ingredients.

OK, so this goes in the fridge and I have one earlier that I've done.

-You can freeze that butter, can't you?

-Yes. And you know what?

This is fabulous with any sort of fish. Or even vegetables as well.

-Yeah.

-You must use plenty of langoustines over in Jersey?

-Yeah, we go through five or six boxes a week.

-Very lucky.

Don't tell me you buy them off the French.

We do because we're so close, only 12 miles.

So, we're doing our little bit.

Literally, what amazes me is that they produce, I think,

it's something like 90% of the langoustines they catch in the UK

-we end up exporting. So, they're probably from Scotland.

-Probably.

Well, you know what? If people are home can't get langoustines,

prawns work very well as well.

I've poached them because it's much easier to work with them.

-You only want 30 seconds or something like.

-Yes, very little.

They're like little bonbons. They are just so beautiful and sugary.

-Like little bonbons?

-Bonbons. French bonbons. Delicious and sweet.

I'm very tempted to pop one in my mouth but no, not before I finish.

The major ingredient is this butter.

This butter transports you in a different world.

I have been travelling. I have been a lot to Syria.

I love Damascus, I love the Middle East.

I have been spending a lot of time in Bahrain

because once upon a time, the Ottomans used to be there as well.

So, it's great to see what flavours they took with them

and what they brought back with them.

They're great at spices but are you any good at football out there?

Oh, don't talk to me about football, please. The pain of my life!

-Bulgarians? Are they any good at football?

-Yeah.

Bulgaria is a small country. Turkey, nowhere to be seen.

-What's the sport they have over there, then?

-Wrestling.

-Why does that not surprise me?!

-The real McCoy!

LAUGHTER

You know, I was in Japan and telling them that sumo originates from Bulgaria but they didn't believe me!

So, the butter's going in there.

-You want this?

-Yes, please.

-How much?

-All of it.

-All of it?!

Yeah, it's good for me.

-This is the toasted or untoasted?

-This is the toasted variety.

Basically, it's a toasted sesame paste.

-Put some cumin, please...

-Yep.

-..as well.

-Yeah.

-And blitz?

-And blitz, yeah. And maybe a little bit of lemon.

-OK.

-Bit of lemon. Lemon zest?

-Yes, please.

Bit of olive oil in there.

-OK. I'm going to start dishing up. How are you doing there?

-OK.

Getting there.

Not very challenging for you. A bit of chopping,

-a little bit of, kind of, whizzing.

-Yeah.

-Something you do anyway?

-I've done nothing.

You also picked up a lot anyway, so...

Look at those, they're amazing.

-Right, there you go.

-Gorgeous babies.

-So the butter you just sit on the top. Like you said, that goes well with any seafood?

-Yes, absolutely.

And the butter, as you said, we can freeze, so it's going to be fabulous.

-Mmm.

-I'll leave you to finish that one.

-Yes, thank you very much.

-Put that on the side there.

That is just a little bit of the puree sits on the top.

Is there a little bit of tahini to drizzle, please? Just a little bit.

Oh, excellente! Thank you so much.

-It's perfect, thank you.

-So remind us what that is again?

Those are langoustines, Scottish langoustines,

in orange and some saffron butter, with tahini and swede mash.

Looks good to me, but does it taste good?

I know the langoustines are going to taste fantastic. There you go.

Not sure about langoustines for breakfast, but there you go.

-Fabulous, it smells fabulous.

-Dive into that, tell us what you think.

This butter sounds really intriguing. Love the sound of that.

-Like you said, you could do prawns with that. Langoustines are not the easiest thing to find.

-No.

Fishmongers will get them for you.

Just got a tiny bit of spice. Just a teeny bit. The orange is superb.

-I love tahini...

-Good, thank you.

-..and I love root vegetables.

-It's quite unusual putting swede with that.

-Great combination.

Great. And lovely texture.

And you can look forward to more stunning dishes from Silvena very soon.

Next, here's Lorraine Pascale, with some easy recipe ideas for you to try this weekend.

-Hello.

-Hi, Lorraine.

-You all right?

-Good. You?

-Good, thanks.

-Think I'll have 20 prawns today, please.

-Certainly.

Oh, the fish looks great.

I've baked so much of this fish.

Lovely piece of trout, with some sauterne and almonds.

Bit of cod, with parsley sauce.

Or some lovely sea bass, with chilli and coriander.

-Thanks. See you soon.

-See you, bye.

Right, I'm going to get on with making these prawns.

Just get my ingredients.

Whisky...soft brown sugar...

..and chilli.

Perfect.

OK, so this glaze, it's super, super scrummy.

I need 180g of soft, light brown sugar.

It has a wonderful caramely taste to it,

so it's much nicer than caster sugar for this.

And now, the whisky.

So, 90ml of that...

And now I need the zest of a lime.

I love limes. I think they're such a nicer flavour to lemons.

I know they are a completely different fruit, but often

when a recipe calls for lemons, I'll just use limes.

And just do it really slowly, like that.

You see people furiously rubbing, but if you do that,

you get this pith, which is bitter.

And I can really smell the limes releasing their flavour.

Just smells so good, those oils.

So that is one lime zested and don't forget to scrape the back.

These stubborn bits.

I'll move that out of the way, cos I don't need that until later.

And then the juice of two limes.

And limes can be quite firm,

so if you're having trouble getting the juice out,

you can just squeeze them a bit first or roll them around.

It releases the juice more easily. Just cut those in half.

And into the pan.

And this is such an unusual flavour combination, the whisky and the lime, to eat.

But it just works so well.

Right, get that on a low heat.

You just want to dissolve the sugar first

and then once the sugar is dissolved, just whack up the heat and boil it for about 5-7 minutes,

until goes nice and thick and syrupy... Perfect.

Right, now my chilli.

I've got a really big red one here. Going to cut that in half.

Need to take the seeds out.

And then slice. Just finely slice. Just want little tubes.

I think it's the chef in me. I just like to have all the ingredients out and then I can start cooking.

I'm not very good at grabbing things from cupboards, midway. Now these prawns.

Can't wait to get my hands on these prawns!

I've got about 20 in here.

So, my fishmonger has very kindly de-veined them for me, so it saves a lot of time.

And he's kept the tails on, cos this food is quite tactile food. You're dipping it in the sauce,

so I like to have the tail on, as well.

And then a drizzle of oil. You can use vegetable oil,

but I'm being naughty and using extra virgin.

I know that people say you shouldn't cook with it,

but I'm going to.

So, I'm going to put the chillies in,

See that's so much prettier with red.

Look - beautiful colours.

And my glaze is lovely and ready.

You can tell because, if you just take it on a spoon,

see how it coats the spoon nicely. It is not as thick as honey,

but it is definitely thicker than it was.

Now this is ready, we'll just pop the lime zest in.

The reason I put the lime zest in now is that,

if you put it in whilst it's boiling away,

the lime zest gets a little bit bitter.

And I think the inspiration from this dish

comes from my English background and working in Australia.

In Australia, they use lots of limes and beautiful seafood.

The smells are amazing.

It's all this citrusy lime and that whisky

and the caramelised brown sugar. Absolutely beautiful.

Now, the prawns.

I'm just going to pour a bit of this glaze on

and I'm going to save half the glaze for later, cos some of it

will evaporate off on the oven, so I can use that to dip the prawns in later.

The they'll go into the oven for about 5-8 minutes at 200 degrees.

Ooh, look at those.

I'm just hit by this wonderful chilli.

Gorgeous. They've gone that lovely deep pink.

I've got a simple salad,

baguette, extra glaze. Just perfect.

It's really good for when friends come over.

Mmm!

Beautiful!

Right, the British have desserts like the spotted dick,

apple crumble and trifle.

And the French have desserts like iles flottantes, mousse au chocolat

and crepe suzette.

Now their pedigree is undisputed,

but there's one tricky customer

that causes a little bit of a fracas between the French and the British.

And that is the creme brulee.

Now the British say they invented it.

Someone was making a custard in the kitchens, and they forgot

to put sugar in the custard, so they put it on the top instead.

But the French said, "No, it's ours!

"Creme brulee is ours, because we wrote about it

"in some book in the 17th century."

Now we like to call creme brulee "Trinity burnt cream". Who invented it? Who knows?

But one thing is that it's brilliant for making for entertaining.

It's quick, it's easy and it's delicious.

So, I've got six egg yolks here.

I'm going to add 60g of soft, light brown sugar.

I just love using light brown sugar, rather than caster sugar,

because it has a much nicer caramel flavour.

Now, I get my whisk. It needs to be nice and stiff.

It won't go really fluffy, as if it was white sugar,

but it will thicken.

So I'm not looking for volume, it's not going to whisk up like meringues.

It will just go a little more bubbly.

So, I've got my cream here, which I've infused overnight

with ginger and vanilla.

This is how I made it...

I put 450ml of whipping cream into a pan,

with 100g of mascarpone, and the seeds of one vanilla pod,

then heated it until it was almost boiling,

then removed the pan from the heat.

Then I added a 10cm-long thumb-width

piece of ginger, which had been peeled and very finely grated.

Now I'm going to start adding the cream.

Keep whisking it gently like this. It needs to be all incorporated.

If you find that your bowl starts moving around,

I just like to get a tea towel,

fold it up...

..and then pop the bowl on top. There you go.

It doesn't move any more.

Just keep whisking.

Some people take out the bits of ginger, but I love to leave them in,

especially if you have a fine grater.

This needs to go into the dishes.

The easiest way to do this is to take your bowl

and then just pour it into a jug.

Then it's much easier to put into the dishes.

Just fill them up,

almost all the way.

This lovely creamy mixture.

Now these are going to be really good.

Right, those are done.

I'm going to put these in the oven for 30 minutes at 150 degrees,

in a water bath.

Let's get this hot water.

Right. So I'm going to pour this into the tin.

I'm using a tin with quite high sides.

Just pour it so it comes halfway up the sides of the dishes.

This will make sure that the creme brulee is cooked lovely and evenly.

There. And that's a water bath.

When they are cooked, get them out to cool,

and chill them in the fridge for at least an hour.

SHE CHATS AND LAUGHS

The reason these went in the fridge

is because they get this lovely skin over the top,

which is good for the next bit - brulee-ing!

I'm just going to sprinkle over some caster sugar, just evenly

over the top, not too thick.

And then use your finger to smooth it around, if you need to.

Here comes the fun bit.

So, I've got a blow torch.

You can use a grill to do this, but it's not nearly as fun.

Just turn on the gas...

..and then, very gently, over the sugar.

Be patient.

And gradually, it just starts to bubble.

And now it's colouring. See that? Gorgeous.

This is such a good dessert for when friends come round,

because you can do it ahead of time

and then just finish it off when they arrive.

If it starts to smoke...

..don't worry, all will be well.

They'll just go out, it will be fine.

So, just a little bit there, a stubborn bit.

I'm just going to try and get him.

There. And now the rest.

Mmm, creme brulee.

Now, the absolute best part, of course,

-is the...

-SHE TAPS

Oh, so satisfying.

And, of course...the eating.

Resistance is futile.

Sometimes, when I've got some time on my hands and I feel like

making bread, I love to make big, fat, salt and pepper bread sticks.

They're so good with dips and a beautiful glass of wine.

450g of strong, white bread flour.

And then one packet of fast-action dried yeast.

I always like to use fast-action yeast,

because it's so hard to get fresh yeast.

One and a half teaspoons of salt, just regular table salt is fine.

Then you need 250ml of water.

Just enough to make a nice, soft, sticky dough.

I always say for bread, the wetter the better, you get a lovely rise

if you have got lots of water in.

And then just

bring it together a little bit. This is just the simplest recipe, really.

So simple, so quick to put together.

Onto the mixer, and you'll need a dough hook for this,

and knead it for about five minutes.

If you're doing it by hand, it will probably take about ten.

So, the dough's ready now.

People often say, how do I know it has been kneaded enough?

I always test by folding the bread

back on itself, so you get a nice tight top.

And you get a floured finger,

and gently push it in, and the dough will spring back.

That way, you know it's kneaded enough.

The dough needs to be divided into 12.

Cut the dough in half.

Then take that and divide it into six.

So you've got a nice 12 balls there.

You can be really precise if you want to and weigh each one,

so that every one is the same size.

And if you did that, they'd weigh about 60 grams each.

So, take one ball in your hands, roll it

into a nice circle.

Then just gently roll it, like that.

Spread the fingers out, you'll get a nice, even breadstick shape.

And then onto the braking tray.

And I also like to do a twisted version.

You just slice down the breadstick

and wrap the two strands over each other. Easy.

Repeat with the rest of the dough, spacing them four centimetres apart.

Then spray some cling film with oil,

so the cling won't stick to the bread.

Cover the bread sticks loosely, but making sure it's airtight.

Then leave in a warm place for 30 minutes, or until

the breadsticks have almost doubled in size.

These have risen beautifully.

I'm going to brush them

with some olive oil, which will help the salt and pepper stick on.

Just one line down the centre.

This is extra virgin olive oil, you get that lovely depth of flavour.

I've got sea salt here.

Just sprinkle that on the top.

And then some pepper.

My rather embarrassingly large pepper mill.

A Christmas gift, so I must use it.

OK. Now these go into the oven.

200 degrees, for about 20-25 minutes, or until they're

lovely and firm and golden brown.

There you are. Red wine, dips, and bread sticks.

This is the beginnings of a very chilled evening.

Right, here it is.

I've done the first layer of icing,

but I've got to take you back a bit to show you how I made the sponge.

It's a simple sponge

and the first step is to cream 200g of both soft brown sugar

and butter with the seeds of a vanilla pod and an egg.

Then add 200g of self-raising flour in three batches,

alternating with three eggs, added one by one.

Then that gets divided between two eight-inch sandwich tins

and baked at 180 degrees for 25-30 minutes.

The moment the cakes are done, I brush them with sugar syrup,

which is equal amounts of sugar and water boiled for a couple of minutes.

Then they go into the fridge for 20 minutes, to harden up,

so I can ice them more easily.

So the icing is just 400g of softened butter,

beaten really well until it's light and creamy,

with 800g of icing sugar and a few drops of vanilla extract.

And now the fun bit!

You take loads of the butter cream

and spread it all over the sides and the top of the cake.

Spread it quite liberally at first and then smooth out the edges

and over the top, to give a neatish first layer.

Then I pop it into the fridge for the first layer of the butter cream to become hard.

Right, so that's where I'm up to. Now I'm going to get on with the second layer.

So I just need a big dollop of butter cream on top

and then just smooth it around,

and then get a bit more and then just plaster it round

and just keep the pallet knife moving from side to side,

sort of wiggling it to and fro.

Take the pallet knife straight, like that, against the cake,

one hand on this side

and then turn the turntable round like that.

And then, hopefully, the sides will become smooth

and I do ice the cake board, as well.

It gives a bit of extra height.

Right, I'm going to get on with the graffiti.

So I've got 250g of granulated sugar in here

and I'm going to add to that about 130ml of cold water,

and then 130g of liquid glucose.

Now you can get this from most supermarkets,

but you can use golden syrup, as well.

The sugar needs to dissolve and once it has, you can whack up the heat.

This is going to take between 5-15 minutes to be ready,

so you have to test the sugar solution every five minutes.

So, get a teaspoon, with some water in a mug.

Dip the teaspoon in the solution and you plunge it back in the water

and then you pull it out...

and then give it a test.

And it should be rock hard when it's ready.

So, obviously, not there yet.

Now, this is after about 12 minutes.

It is coating the back of the spoon,

but it's still a little bit soft.

Now it is ready. Look at that.

Rock solid and if I tap it...

..it's very hard.

Now I'm going to get on with the graffiti.

I add a couple of drops of vanilla extract.

And then some colouring.

I love red.

Now just mix it in by swirling it around

and then carefully pour it into this heat-proof jug.

You need to let the bubbles subside a bit and then it's ready to use.

I need to make a band that goes all the way around the cake,

so I'm going to try and make it in one go.

I've got these mats here, you can get them from the supermarket,

but you can just use baking parchment or greaseproof paper.

So I'm going to start at one end,

and there is no correct way of how to do the graffiti.

But I just like to do circles.

Just go round and round.

When I get to the end, I just go back on myself.

Often it comes off in one piece. Sometimes it doesn't!

I try and make the strands quite thick,

because the really thin ones just tend to snap.

Bizarrely, I find this very therapeutic.

It does harden quite quickly and just as it starts to go hard,

that's when you have got to pick it up and wrap it around the cake.

Right, I'm happy with that.

So I've got a little bit left.

So on this mat, I'm going to pour

and give you this, hopefully, perfect circle.

And there.

Then...take one of these.

A lollipop.

Right. It's ready.

Just really carefully peeling off the back.

It really needs three pairs of hands.

Wrap it around like that,

and the warmth from the sugar syrup

will just help it stick nicely to the butter cream.

So far, so good.

Then the excess, cut it with some scissors.

You can hear it crunching.

Great!

There you have it.

Impressive, but simple.

My graffiti.

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

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

Still to come on today's Best Bites.

Madhur Jaffrey puts her spice box to one side

to have a go at the omelette challenge.

Paul Rankin is a master of modern Asian flavours.

This teriyaki rump steak with fresh radish salad is simple,

but delicious.

Actress Angela Griffin faces her food heaven or food hell.

Did she get the lobster Thermidor I had ready for her food heaven

or did she get food hell, a honey and mustard glazed mackerel?

You can find out at the end of today's show.

Now when the great American chef and, in my opinion,

one of the world's best chefs, Thomas Keller, asked if he could come on

the show to make his perfect roast chicken, who were we to say no?

Check this out.

It is an absolute pleasure to have you on the show.

It is great to be here.

It is an honour and pleasure, because you don't really cook on TV?

Not very often. I'm nervous. I hope we get it down right.

-There are only three million people watching. Don't worry.

-I'm not worried about that.

We're doing chicken and waffles?

We are. I love waffles, because I had them as a child.

I love waffles with chicken, because when I first moved to Los Angeles, I went to this restaurant Roscoe's

and we had fried chicken and waffles in the morning.

There is a savoury, salty sweet thing going on.

The thing about waffles, it is almost like a piece of bread.

So it goes well with what we're going to do.

You are going to explain how to make the waffles. I'll explain the sauce a bit.

We are going to do a little chasseur sauce?

A hunter sauce, actually. We have six eggs and our flour, which is an all-purpose flour,

baking soda, salt, sugar and melted butter and, of course, milk.

It is very simple to make. It does well if you rest it for an hour or so, but you don't have to.

You can flavour it with anything you like. This morning, we'll use

bacon bits and chives to give it another savoury note.

Where does your love of food come from? Is that your childhood?

It is interesting. My love of food comes from loving to eat. And loving to eat good food.

But also, my love of food comes from the people who grow it for us or hunt it for us or raise it

for us. I have a great deal of respect for the people who bring us

our good food and I want to make sure that we understand to be able

to have great food, we need to be able to support them.

-This is a huge influence in all your restaurants?

-Yes.

The French Laundry, we mentioned, that's on the west side of the US.

Yes, in Napa Valley, California, in a small town called Yountville, is where the French Laundry is.

You asked me the address this morning and I bumbled on it,

because I haven't had to say the address in so long.

-It's such a small town, when you get there, you'll find it.

-What have we here?

-Baking soda, sugar, salt,

eggs and milk and melted butter.

We'll mix that together very quickly, very simply.

There is no need to rest this, we'll cook it in the iron.

You can rest it. You can make it and let it rest. It is not something you have to use right away.

As well as the French Laundry, which is three-star Michelin...

You have had that 17 years?

I hate to say that, it seems like yesterday, "17 years".

-17 years.

-Am I 17 years older because I have a restaurant for 17 years?

-And you have Per Se, which is in New York?

-In New York City, yeah.

That's in its eighth year today.

We were very proud that we received our third Michelin star

for the sixth year in a row at Per Se.

I didn't know you could have three Michelin stars.

Is that only in America?

Pretty much, yeah! >

I think it is more difficult to get it in America.

-You have a ladle somewhere, don't you?

-Yep. You're going to put that straight into...

We have a Belgian waffle maker.

This is one of my favourite Krups.

-Do you use the spray oil or not?

-We can, but this is a non-stick.

Just to make sure that we get them coming out right.

Just a little bit.

You can buy that in the UK, anyway. In there, you've got bacon bits.

Bacon bits and chive.

I am sure James has got one of these waffles on his range, have you not?

Not yet. But I'm about to! LAUGHTER

Thank you very much, Tom.

No doubt Mr Ken Hom will beat me to it.

-That will take six-and-a-half or seven minutes.

-Yep.

Just close that.

-This dish is inspired from your other restaurant, Bouchon?

-Bouchon, yes.

-Tell us about Bouchon?

-Bouchon is a classic French bistro.

The first one we had was in Yountville, right down the street from The French Laundry.

Now we have three of them - one in Yountville, one in Las Vegas and the new one in Beverley Hills.

One of the specialities of Bouchon, or any bistro, is roasted chicken.

Roasted chicken. Ruth, are you watching this?

-You did your first roasted chicken a couple of weeks ago, right?

-Yeah.

One of the things we do, which is unique and very important because it adds flavour to it,

is we brine our chicken.

This is water with 10% salt. We have rosemary and bay leaf and thyme and

peppercorns and we let that brine for six hours.

Afterwards, we take it out and we want to let it dry.

We want to dry it really well. One of the things we want to be able to

do is let it air dry so it starts to dry the skin up.

We want to remove as much moisture so we can get that skin,

that nice golden brown crispy roasted skin we all love so much,

-and that resonates with us when we see the beautiful roasted chickens.

-Yeah.

So, the second important thing is to temper it. You can feel this.

-It's actually room temperature.

-Yep.

-We want to temper so when we put it

in the oven it cooks evenly rather than having the interior getting cold

and the exterior getting hot.

It doesn't cook evenly if you don't temper your food.

That's true with anything, fish, meat, any proteins.

We'll put that on with some carrots, onions and leeks,

and garlic and thyme.

We put it into a really hot oven.

Yeah? Straight in there.

That's about 350?

We want it a little higher, about 425.

-Right.

-I'm not sure what that is in centigrade?

It's about 210 or gas mark 5-6.

So, I've got in here my shallots, sweated down, I've added the tomatoes.

We've got mushrooms in there.

Herbs, aromats, a little white wine and some stock.

Exactly that's our chicken stock. Our brown chicken stock.

-There's a sink, you can wash your hands back there.

-I'm good.

-This cooks for about an hour, an hour-and-a-half?

-It depends.

It may go for 45 minutes.

It depends on the size pot that you have it in.

In a pot like this, it may go quicker.

Here we have our finished sauce.

-We'll finish this off with what's over there.

-Exactly.

In the classic chasseur sauce you have your bacon lardons,

some tomato, as well as some mushroom and parsley.

We'll to season, when we talk about seasoning which is really important.

Salt is a big thing on your...

It is important when we talk about salt.

Salt is what we season with. We also season with vinegar. Vinegar is critical.

We season with acid and salt.

Sometimes we think about pepper as a seasoning component,

but it is not. Pepper,

salt enhances flavour as vinegar enhances flavour.

-I know you want to put salt on it.

-Thank you very much.

-I just remembered that.

-The salt.

The salt that you are using is...

Let me get this on here first.

There is a little bit of oil with some thyme.

Canola oil, you call it...

-Rapeseed oil.

-It doesn't really work in America.

-No!

OK. Thank you. We're going to let this snow down

on top of the chicken. We want to season this liberally.

-This is kosher sauce?

-This is.

-It's just the type of salt?

-Yes.

It doesn't have iodine in it.

A lot of table salts in the past had iodine in it.

It was a nutrient we needed, so they put it in the salt.

It also makes it very bitter. What I was talking about with pepper,

the difference between pepper and salt... In the oven, yeah.

Salt enhances the flavour. The same way that acid enhances the flavour, where pepper

adds that flavour that is really good if we want the pepper flavour.

-We've got that, we can go ahead and finish this.

-Finish this, yeah.

In the French laundry you grow a lot of ingredients yourselves.

-I ate there, you had baby leeks, radishes.

-We have our own garden. Right. Turnips.

Also, it's not just for customers, but for the chefs to learn.

It's important to think about what we do today and the ingredients

and being able to have ingredients that we actually grow ourselves.

It really teaches those young cooks another level of respect for food

and that is something that we all need to enhance.

-OK, that's ready.

-We're good to go. Yeah.

-That's about six and a half minutes.

-Good to go. We'll pop that up.

There we go.

I've never seen a waffle iron before. I don't know how I imagined they were made.

It's basically a bread, a waffle?

Yeah, exactly, quick bread.

So we'll top that with..

We have some sweet butter that we've added vanilla to. OK?

A little bit of our beautiful maple syrup.

-That's the one that's matured in...

-American bourbon barrels.

There's your chasseur sauce.

There you have it - on a plate that's also from the US.

Chicken waffles!

As easy as that by a genius! Done!

There you go. Absolutely delicious.

Have a seat over here, Thomas.

-You get to dive into this.

-Do I? That's extraordinary that!

Actually, no, I'm going to eat this one! I'll pull rank! There you go.

Fantastic. Look at that.

-The waffles are so simple, you could just make the batter.

-Yeah.

I will have a bit of waffle first.

It can be savoury or sweet. You can have them for lunch or dinner.

-You can make the waffles and have them left over and make little croutons out of them.

-Fantastic.

-The recipe stays the same, just add bacon?

-Exactly.

It is terrible. Can we have something else?!

Dive into that because I know you want to dive into that.

But, like you say, you could serve it with lovely roast chicken.

Yeah, and it absorbs the juices of the chicken, which is great.

That recipe is on our website with all the others if you want to have a

go yourself. Just click onto...

Now, every chef that joins us on Saturday Kitchen has to have a go at

the omelette challenge, on these stoves.

And that includes the legendary Indian cook, Madhur jaffrey. Let's see how she gets on.

Madhur, it's fair to say on here...

I'm down at the bottom!

-Yes.

-I'm not much higher.

Yes... I was going to say, eye level, but that's not joking.

-Bill, where are you? 44 seconds.

-A little bit up, not much.

-It's pretty... You've got a long way to go, Bill.

-Why aren't you on here?

Because I don't have to do it!

Right, usual rules apply.

I can just stand and look at you!

Let's put the clocks on the screen.

Omelettes cooked as fast as you can.

Put your eggs down, that's cheating!

Are you ready? 3, 2, 1 - go!

Yah!

-There you go, you must've been practising?

-No! I've tried different methods.

-You've based your whole career on eggs!

-I know, I have.

This is why it's incredibly humiliating that I can't do this.

Mix up the fat....

That's too much in there, isn't it?

Don't laugh, it puts me off!

I'm with a master, it's very terrifying!

-Do you want to lose the bowl, Madhur?

-Yep.

-There you go.

-The secret is fast as you can, Bill.

-I know!

Got to finish that off.

-I'm going to make a toast.

-Just get it on the...

Come on, I want it to taste good!

I want it to taste, I want it...

Oh! It's sticking at the bottom!

Why is it sticking?! What kind of pan is this?!

LAUGHTER

Madhur, on the plate, the plate!

Ohhhh!

GONG SOUNDS

LAUGHTER

Oh, God! Yours looks better.

Right.

Madhur Jaffrey, I don't think the spices or chilli is going to do that any good!

I know! The proof is in the pudding!

Taste it first!

No, I'm right, didn't do it any good.

SHE LAUGHS

This one...

-Don't, don't!

-You could use this as a doorstop, look at it!

LAUGHTER

-I thought your eggs were famous in Sydney?

-I should've made scrambled eggs!

-I thought they were famous.

-Not omelettes.

-That's why he's over here!

-Right.

-OK, I stay at the bottom.

All right.

Am I getting worse or better?

Do you think you beat your time?

I'm quietly confident.

Don't be cos you did it in 53.64 seconds.

So, in your new fridge in your trendy apartment in London, you can stick that on it.

-Madhur?

-Yes.

-Do you think you beat your 1.23 minutes 13 seconds?

So, what is it this time? Up?

Am I worse?

-You obviously did it quicker?

-Yes, but worse?

Well, it tasted worse.

I'm putting it on the board. You did it in 54.36 seconds.

Well done!

-There you go.

-For what it's worth!

There you go, well done.

Now if Asian food is your thing,

here's Paul Rankin in another Saturday Kitchen Best Bite.

This time with a beef recipe that'll be right up your street.

So what are we cooking? Rump steak.

Beautiful rump steak here.

It is one of the chef's and butcher's favourites

because when it's well-aged, it's very tender.

So this one is 28 days aged, you can see a little bit of colouring there.

So it'll have great flavour and be very tender.

This is the perfect example of seeing meat how it should be really.

Rather than when you go to the supermarket... You buy it really red.

We can trim little bits of that off.

Slight bit of discolouration from the ageing process.

-That all adds to the taste.

-That's what you get when you age meat.

It does a little bit. So, serving it with a lovely pea shoot salad.

We've got two different types of radishes, the big mooli

-radish here and just normal garden radishes.

-Yeah.

It's really seasonal this.

Pea shoots, fresh peas and red onion.

The dressing is hot mustard dressing with two different mustards

and rice wine vinegar, sugar and a touch of water.

Then teriyaki?

Teriyaki is really simple. It's Sake, Mirin, soy sauce,

-touch of sugar.

-OK, right.

First thing, you'll get on with this.

-I need you to slice some onion for me please.

-OK.

We'll soak it in ice water which will crisp it up

and take away that hot stay in your mouth all day onion type flavour. OK.

Nice and thinly sliced.

Right, I'll take the fat of this because I'll be serving this rare.

You don't have to serve this as rare as I've been doing it

but this is sort of Japanese in a way.

It's almost sashimi like.

One thing we've never had on the show is, well, it's the Wagyu beef.

-Oh, Wagyu.

-It's Japanese really.

That's like one of the most expensive things you could ever buy.

That's probably why we've never had it on Saturday Kitchen!

It's not the sort of thing you get down your local supermarket either.

-No.

-So I'll season this, not too much salt because we don't want...

Because of the soy sauce it can get too salty

but plenty of pepper on there.

I want a lively salad, quite spicy.

A little bit of oil in the pan.

Whack in your beef. This would've been amazing on the barbecue.

This was a big Fred Flintstone steak, really. This is the business.

Here's my tip for when you're cooking beef.

Especially all those dudes that come out this time of year,

as soon as you light the fire they're like, "Make way!"

"I'm here, love, I'm going to cook the steak".

And the guys, they have their tin

of beer and are cooking away

and always turning their meat and it never gets brown.

I would say, just let it sit.