Episode 36

0:00:02 > 0:00:06Good morning. I've got a hearty helping of fantastic food coming up on today's Best Bites.

0:00:26 > 0:00:29Welcome to the show. We've dug deep into the BBC archives

0:00:29 > 0:00:31and pulled out these tasty treats today.

0:00:31 > 0:00:35This stunning home-made meringue dessert for model Jodie Kidd.

0:00:35 > 0:00:37Look at that! Gorgeous.

0:00:39 > 0:00:41I don't know what to say.

0:00:41 > 0:00:43Antonio Carluccio was one of the chefs

0:00:43 > 0:00:45on our very first Saturday Kitchen.

0:00:45 > 0:00:48These superb stuff lamb cutlets were

0:00:48 > 0:00:51a sensational way to kick off the show.

0:00:51 > 0:00:53Ken Hom is the master of Chinese cooking, of course,

0:00:53 > 0:00:57and this garlic chicken dish with spicy Schezwan noodles

0:00:57 > 0:01:00sees the man at his very best.

0:01:00 > 0:01:03TV legend Jerry Springer faces food heaven or food hell.

0:01:03 > 0:01:06He wanted a cheeseburger with skinny fries for food heaven,

0:01:06 > 0:01:09but did he get mint and vodka panacotta

0:01:09 > 0:01:11that was lined up for food hell?

0:01:11 > 0:01:13Find out at the end of the show.

0:01:13 > 0:01:16So let's begin today's feast with this brilliant exhibition

0:01:16 > 0:01:18of baking from Richard Bertinet.

0:01:18 > 0:01:21- Good to have you on the show, boss. - Merci, James. How are you?- I love...

0:01:21 > 0:01:23I love bread. I absolutely love it.

0:01:23 > 0:01:26- Pastry chef for many, many years. - Yes.

0:01:26 > 0:01:28It's not the easiest thing to make.

0:01:28 > 0:01:30To make it as good as you guys.

0:01:30 > 0:01:33But you are going to show us a couple of little tips.

0:01:33 > 0:01:36I am going to demystify it very quickly, the myth of breadmaking.

0:01:36 > 0:01:38First, to make bread you need good dough.

0:01:38 > 0:01:42- That's the title of your own book, I believe.- The first one, yes.

0:01:42 > 0:01:44- The second one is Crust.- All right. There you go.

0:01:44 > 0:01:48- So, there's some flour. English flour.- English flour.

0:01:48 > 0:01:51- How much?- 500 grams of flour.- OK.

0:01:51 > 0:01:54Then some fine sea salt. A good salt here.

0:01:54 > 0:01:56I'm going to start off with a salad.

0:01:56 > 0:01:59We'll do a little Caesar salad with it. I'll chop the things up.

0:01:59 > 0:02:02We've got tomatoes which I'm going to cook with some thyme

0:02:02 > 0:02:04in the oven with a bit of Serrano ham so it crisps up

0:02:04 > 0:02:07- and some cos lettuce for a little Caesar salad.- Don't forget...

0:02:07 > 0:02:09- French mustard.- French mustard, I'm sorry.- Thank you!

0:02:09 > 0:02:12He's started already! First time, have you been listening to him?

0:02:12 > 0:02:15He started this morning, not me.

0:02:15 > 0:02:20- OK!- Fire away. You're watching, yes? - So, yeast.- Fresh yeast, yes.

0:02:20 > 0:02:22You can get fresh yeast from your supermarket.

0:02:22 > 0:02:24If they've got an in-store bakery they'll have some.

0:02:24 > 0:02:26Or your local baker or a food store.

0:02:26 > 0:02:30The yeast, I'm just going to rub it gently in the flour like a crumble.

0:02:30 > 0:02:35But you keep the yeast and the salt separate, don't you?

0:02:35 > 0:02:38Absolutely, yes. Otherwise you will kill it.

0:02:38 > 0:02:42Then blend all this together and then I put my 350 grams of water in there.

0:02:42 > 0:02:46Now, generally when you're taught at college as chefs,

0:02:46 > 0:02:49you're taught to use tepid water and stuff like that

0:02:49 > 0:02:52- but with cold water, it just takes longer?- It will take longer, yes.

0:02:52 > 0:02:55The longer it takes to make your bread, the better it will taste at the end.

0:02:55 > 0:02:57But the secret is not to use hot water.

0:02:57 > 0:03:00Don't. You'll make a pancake otherwise - or crepe.

0:03:01 > 0:03:04OK? Now I'll turn all this with my scraper there.

0:03:06 > 0:03:09Blend all the ingredients together...

0:03:09 > 0:03:11There you go.

0:03:11 > 0:03:14..to make a very nice and soft dough.

0:03:14 > 0:03:16Now, no hands? You just use the...

0:03:16 > 0:03:19I try to keep my hands as clean as possible.

0:03:19 > 0:03:23When you get children and things at home, your hands, keep them clean,

0:03:23 > 0:03:25otherwise your phone's ringing or anything,

0:03:25 > 0:03:27and it just makes it much easier like that.

0:03:27 > 0:03:30I'll pop this in the oven, just to crisp this up.

0:03:30 > 0:03:33That dough looks really wet there.

0:03:33 > 0:03:36I use a lot more water than the traditional British making.

0:03:36 > 0:03:40I use, for one kilo of flour, for 500 grammes,

0:03:40 > 0:03:44- about 250 grammes, up to 400 grammes sometimes.- Different flours absorb

0:03:44 > 0:03:46different amounts of liquid, don't they?

0:03:46 > 0:03:50Absolutely. Strong bread flour usually absorbs quite a lot.

0:03:50 > 0:03:52The secret of bread is not the actual recipe itself,

0:03:52 > 0:03:54it's being able to see when it's ready.

0:03:54 > 0:03:57- Is that right?- Yes.

0:03:57 > 0:04:00The problem with a lot of recipes is the dough is too hard

0:04:00 > 0:04:03and then you end up making a brick, not bread.

0:04:03 > 0:04:06If you make a soft dough your bread will be much lighter.

0:04:06 > 0:04:09You'll get a nice crust onto it as well.

0:04:09 > 0:04:11So, we'll cheat a little bit

0:04:11 > 0:04:13and I will take one that we have done already.

0:04:13 > 0:04:16So you mix everything nicely there. And then...

0:04:16 > 0:04:18here's one I made earlier.

0:04:18 > 0:04:22One interesting fact that I have got on here as well. I love this fact.

0:04:22 > 0:04:24Our researchers do all of this.

0:04:24 > 0:04:2796% of British households buy bread

0:04:27 > 0:04:30whereas 95% of British households

0:04:30 > 0:04:32buy toilet paper.

0:04:32 > 0:04:33What do the other 5% use?

0:04:35 > 0:04:38- Not sure.- Shirts like that!

0:04:40 > 0:04:44- What do you do with this now?- I'm going to show you the technique...

0:04:44 > 0:04:48You're so in for it! You're so in for it.

0:04:48 > 0:04:52- Unbelievable.- You see the dough is nice and soft and the technique I use

0:04:52 > 0:04:56is not the kneading technique where you use more flour to make your dough harder.

0:04:56 > 0:04:58So it's not the usual one where you knead it?

0:04:58 > 0:05:00You get your hand underneath that and then swivel the dough down

0:05:00 > 0:05:03slap it down and you trap some air inside, you see?

0:05:03 > 0:05:05- Look at that!- And then your dough...

0:05:05 > 0:05:06You make it look so easy.

0:05:06 > 0:05:10There's going to be hundreds of people tonight with it just going everywhere!

0:05:11 > 0:05:15But how long do you leave that to prove? Before you get to this stage?

0:05:15 > 0:05:18No, you don't. I'm just going a bit faster there.

0:05:18 > 0:05:22It takes about five minutes to work your dough.

0:05:22 > 0:05:26And then you end up with a nice soft dough and what's on the recipe,

0:05:26 > 0:05:28it's what you've got there, you don't add any flour to it.

0:05:28 > 0:05:30You don't confuse the issue there.

0:05:30 > 0:05:33So, on a wet dough, what you've done a stretch all the gluten

0:05:33 > 0:05:37and that makes it come together rather than it being like a dry dough.

0:05:37 > 0:05:40- You're just putting air inside the dough.- Cool.

0:05:40 > 0:05:44And when you've got to this stage here. Where is the scraper?

0:05:45 > 0:05:47Get everything together.

0:05:49 > 0:05:53So where did you invent this recipe? Is a traditional recipe or is it...?

0:05:53 > 0:05:57No, I was working in a bakery. I had a piece of dough left over and I was

0:05:57 > 0:06:00starving so I just rolled it out and put it in the oven

0:06:00 > 0:06:02on a hot tray and it just puffed up and I thought, "Whoa, I like that."

0:06:02 > 0:06:05What I like to do is bring bread and food together.

0:06:05 > 0:06:08Bread has always been left on the side a bit.

0:06:08 > 0:06:09There you go, look at that.

0:06:09 > 0:06:11Baby's bottom...

0:06:11 > 0:06:12Or...

0:06:12 > 0:06:14JAMES LAUGHS

0:06:14 > 0:06:16If you like that sort of thing!

0:06:18 > 0:06:20OK. So, that's one there.

0:06:20 > 0:06:23You leave your dough to rise for...

0:06:23 > 0:06:26- It wants to prove now, so cloth over it.- To rest.

0:06:26 > 0:06:27- Proving is afterwards.- OK.

0:06:27 > 0:06:30There you go. So, from there, that's what we end up with.

0:06:30 > 0:06:33- Yes.- With this I will make the puffball now, I will show you.

0:06:33 > 0:06:35OK, I am just going to explain what I've got in here.

0:06:35 > 0:06:38I've got some garlic which I've cooked in some white wine,

0:06:38 > 0:06:40just to take the strength off it a bit.

0:06:40 > 0:06:43Put that into a blender with some egg yolks, a bit of Parmesan cheese,

0:06:43 > 0:06:46anchovy, a bit of French mustard!

0:06:46 > 0:06:50And then I'm going to add some oil just to thicken it up into a nice little dressing

0:06:50 > 0:06:53and then bring it back down again with a bit of water

0:06:53 > 0:06:55so it's not too thick.

0:06:55 > 0:06:58My tomatoes and my Parma ham's in the oven.

0:06:58 > 0:06:59So, what next, Richard?

0:06:59 > 0:07:03What I'm going to do now is divide little pieces of dough out

0:07:03 > 0:07:05to make the puffball.

0:07:06 > 0:07:08Roll them nice and tight.

0:07:13 > 0:07:15So, as a Frenchman and a baker,

0:07:15 > 0:07:17don't you get upset with the English, the way that

0:07:17 > 0:07:20a lot of the English buy their bread and they buy it once a week

0:07:20 > 0:07:23whereas in France it's traditional that every day you go down to...

0:07:23 > 0:07:26There's a demand for good bread. Everybody wants good bread.

0:07:26 > 0:07:29You don't buy bread just once a week.

0:07:29 > 0:07:33In France we buy bread every day, it's part of your life all the time.

0:07:33 > 0:07:34What annoys me is

0:07:34 > 0:07:37when you read the ingredients on some of the bread,

0:07:37 > 0:07:42we don't or you wouldn't eat it, but you just buy it quite blind.

0:07:43 > 0:07:48It is possible to make good bread on big scale

0:07:48 > 0:07:50with no improver, no flavouring.

0:07:50 > 0:07:53You're going to prove this by cooking it in a domestic cooker.

0:07:53 > 0:07:56- Absolutely. - So what's the thickness of this?

0:07:56 > 0:07:59- A couple of millimetres or something like that?- Yes.

0:07:59 > 0:08:03Just one-and-a-half roughly. One or one-and-a-half.

0:08:03 > 0:08:06- One-and-a-half millimetres! - That's precise.- OK, so in there.

0:08:06 > 0:08:09Now, this is special. You've heated up a stone in there.

0:08:09 > 0:08:13- We've a baking stone in the oven. - You can buy these from a cookware store so don't worry about that.

0:08:13 > 0:08:16In there for a long, long time.

0:08:16 > 0:08:20Your oven's preheated and the stone stays hot all time, keeps the heat into it.

0:08:20 > 0:08:22If you cross your fingers now, hopefully it should puff up.

0:08:22 > 0:08:26So, that stone, you could make pizzas and stuff on it as well.

0:08:26 > 0:08:28You can make pizza or even your roast.

0:08:28 > 0:08:31If you roast your meat on top, it keeps a nice heat onto it.

0:08:31 > 0:08:33- It's really good. - I'll leave you to cut that.

0:08:33 > 0:08:35We've actually got one we've already cooked

0:08:35 > 0:08:38but you should actually see that start to puff up.

0:08:38 > 0:08:42You need to leave it in for about ten minutes to get it nice and hot.

0:08:42 > 0:08:44Yes. So we're going to fill up the...

0:08:44 > 0:08:47OK, you can fill it all up when you're ready.

0:08:48 > 0:08:52- So, in here we're going to put a few bits of salad.- A bit of salad, yes.

0:08:52 > 0:08:56You don't want anything too wet to start with, otherwise...

0:08:56 > 0:08:59The crust is so thin, you don't want it seeping through the crust.

0:08:59 > 0:09:03- That's for you.- No, go on. - Put this in there.

0:09:03 > 0:09:06- It's like a big salad sandwich. - Well, sort of.

0:09:06 > 0:09:08But, I mean, bread...

0:09:08 > 0:09:10This, itself, is in a nice little case

0:09:10 > 0:09:15but way back in Tudor times it was served as part of the table setting.

0:09:15 > 0:09:19- It was actually part of the plates, wasn't it? People used to serve food on it.- Yes.

0:09:19 > 0:09:21What annoys me a lot, if you go into a restaurant sometimes,

0:09:21 > 0:09:24they serve you bread and you have your starter and then the bread goes away.

0:09:24 > 0:09:28- I like my bread all the way through the meal.- All through the meal, yes!

0:09:28 > 0:09:30This is what we end up with. These are fantastic.

0:09:30 > 0:09:33- The puffballs are nice, aren't they? - They're unbelievable!- OK.

0:09:33 > 0:09:36The trick with this one now is to make a little hole there

0:09:36 > 0:09:38and put all of your ingredients inside.

0:09:38 > 0:09:41While you make a little hole, look at this. If you just check this out.

0:09:41 > 0:09:44You can actually see it starting to rise up.

0:09:44 > 0:09:47The secret is keep it in a nice hot oven I suppose. That's the secret.

0:09:47 > 0:09:48A nice hot oven, yeah.

0:09:49 > 0:09:52If you want ten perfect ones, expect to do 20 of those, yes?

0:09:52 > 0:09:54- Look at that!- Whoa!

0:09:56 > 0:09:58Look at that! What a shot!

0:09:58 > 0:10:01- FRENCH ACCENT:- The magic puffball! Very good.

0:10:01 > 0:10:04- A French accent!- You can come back! What's next?

0:10:04 > 0:10:08We've got our salad. I'll start stuffing it inside there.

0:10:08 > 0:10:12- You and your tomatoes...? - Yes, they're ready, yes.

0:10:12 > 0:10:14You can bring all of this in here, fantastic.

0:10:14 > 0:10:16I believe back in Tudor times, this was called a trencher,

0:10:16 > 0:10:19when they used to serve bread as a plate and then people would

0:10:19 > 0:10:22eat off it and then they'd give the bread to the poor...

0:10:22 > 0:10:25- Bread was the first thing. - ..or the animals.

0:10:25 > 0:10:28- What are you looking at me for? - Just saying!

0:10:28 > 0:10:30It's full of history, mate, full of history.

0:10:30 > 0:10:33- Some anchovies... Stuff it in. - Bit of this one, stuff 'em in.

0:10:33 > 0:10:38- Be gentle with my puffball. - I am gentle.- You British men!

0:10:38 > 0:10:41British brute!

0:10:42 > 0:10:46- Get 'em in!- I'm not surprised they don't win the rugby.- Get in there!

0:10:46 > 0:10:48- You've still got to win it yet. - I know.

0:10:48 > 0:10:51JOHN COUGHS OSTENTATIOUSLY

0:10:51 > 0:10:54- There's an Australian over there. - I know, exactly.

0:10:54 > 0:10:58- Is that enough? - That should be fine.- One more.

0:10:58 > 0:11:00OK, a bit more salad to close it up.

0:11:01 > 0:11:04- Brilliant, isn't it?- Are you ready?

0:11:04 > 0:11:07I've got my dressing separate. This goes on in the end.

0:11:07 > 0:11:09Here we go. Plate there.

0:11:09 > 0:11:12- OK, I'll get you...- Look at that.

0:11:12 > 0:11:15- You take it to the table like that, and then...- Take it to the table.

0:11:15 > 0:11:17You've your dressing ready. I've got my dressing. I'm there.

0:11:17 > 0:11:19Crack it open like that.

0:11:22 > 0:11:25And then you eat from the inside. There you go.

0:11:25 > 0:11:28- So, Richard, remind us what that is again.- The magic puffball.

0:11:28 > 0:11:32A magic puffball. Easy!

0:11:37 > 0:11:39So, voila.

0:11:39 > 0:11:42Fantastic. Right, come on over.

0:11:42 > 0:11:44- Have a dive in.- Thank you.

0:11:45 > 0:11:48- Tell me what do you think.- Merci. That looks so beautiful.

0:11:48 > 0:11:52- Are you going to attempt something like that?- Um, yes!

0:11:52 > 0:11:55I'm going to be there all night doing my... Can I taste it?

0:11:55 > 0:11:58- Yes, you might want a fork. - Yes, I might.

0:11:58 > 0:11:59That looks amazing.

0:11:59 > 0:12:02Amazing, you could use it for a variety of different things.

0:12:02 > 0:12:06- Oh, you can make anything you want. - Oh, gorgeous. It's really good.

0:12:06 > 0:12:10- Any filling. It's just nice.- Don't you put soup in there sometimes?

0:12:10 > 0:12:13Well, I make another dish

0:12:13 > 0:12:17which is a bit thicker and you make a soup bowl.

0:12:17 > 0:12:20It's baked in a different way, but you can make a soup bowl with it

0:12:20 > 0:12:24and you can serve your soup bowl or your Indian takeaway and serve it in the bowl.

0:12:24 > 0:12:27Takeaway! That's a lot of work for a takeaway!

0:12:27 > 0:12:29What about little ones, like kids school lunches?

0:12:29 > 0:12:31- Yeah, you can do that. - That would be a clever thing to do.

0:12:31 > 0:12:33You can do some tiny ones and make them square

0:12:33 > 0:12:35and make some mousse inside.

0:12:35 > 0:12:38For your little kid. You'll be coming back from the West End...

0:12:41 > 0:12:43- Dive in, what do you reckon?- Oh!

0:12:43 > 0:12:45Clever, isn't it? Really clever.

0:12:45 > 0:12:48Instead of the crouton, you get the bread as well.

0:12:53 > 0:12:56Coming up I've got a stunning home-made meringue dessert

0:12:56 > 0:12:59for model Jodie Kidd, but first here's Rick Stein.

0:13:01 > 0:13:05The soil around Etna is extremely rich

0:13:05 > 0:13:08and the lemons grown round here are world famous

0:13:08 > 0:13:10and so is the granita,

0:13:10 > 0:13:13a real Sicilian delicacy, made by Aurelio Licata

0:13:13 > 0:13:15in the town of Sciacca.

0:13:16 > 0:13:19He says his machines may look a bit old,

0:13:19 > 0:13:23but they treat the lemons very gently and don't break the skins.

0:13:23 > 0:13:26He only wants the juice and not the mashed-up pith.

0:13:26 > 0:13:29HE SPEAKS ITALIAN

0:13:33 > 0:13:36MACHINE WHIRRS

0:13:36 > 0:13:39Then the lemon juice is mixed with sugar

0:13:39 > 0:13:42and a little water and poured into this wonderful machine.

0:13:44 > 0:13:47I think the creation of machinery like this

0:13:47 > 0:13:53is a real testimony to man's ingenuity to create something really refreshing.

0:13:57 > 0:14:00Sicily is home of ices in the Western world,

0:14:00 > 0:14:01but they say it was the Arabs

0:14:01 > 0:14:06who gave them the inspiration with their ice-cold sharbats or sherbets.

0:14:09 > 0:14:13Granita is much grainier - which is what granita means - than a sorbet.

0:14:13 > 0:14:17I just love watching this as the icy shavings turn to slurry which gets

0:14:17 > 0:14:21thicker and creamier until it's time to serve.

0:14:24 > 0:14:27I think a lemon granita is an Italian icon -

0:14:27 > 0:14:32up there with Mario Lanza, caponata and the motor scooter.

0:14:34 > 0:14:38Well, I'm in Porto Paolo which is just outside Menfi. I'm with Vittorio

0:14:38 > 0:14:42and I'm really looking forward to eating this though which is...

0:14:42 > 0:14:44which is porcini - the ceps, wild mushrooms -

0:14:44 > 0:14:47with tomato, olive oil, a bit of white wine.

0:14:47 > 0:14:51And he's going to do that with some vongole. It'll be perfecto.

0:14:53 > 0:14:55He puts in some chopped tomatoes,

0:14:55 > 0:14:58oil - olive oil of course -

0:14:58 > 0:15:00garlic, the vongole,

0:15:00 > 0:15:01basil...

0:15:01 > 0:15:02Basilico!

0:15:02 > 0:15:04Basilico, of course!

0:15:04 > 0:15:06..chilli flakes.

0:15:06 > 0:15:10And then he chops up a fresh green chilli.

0:15:10 > 0:15:13Giorgio Locatelli told me about Vittorio in London

0:15:13 > 0:15:14and that's why I'm here.

0:15:14 > 0:15:18He rates him as probably the best seafood chef in Sicily.

0:15:18 > 0:15:23He puts in some parsley and a good dollop of white wine

0:15:23 > 0:15:25and then he gets the pasta going.

0:15:28 > 0:15:29Oh...

0:15:32 > 0:15:36Mwah! I've only just met Vittorio but the thing about cooks -

0:15:36 > 0:15:39I know I like him. The reason I like him

0:15:39 > 0:15:43is he wants to please me and that's what good cooks are all about -

0:15:43 > 0:15:46thinking about who they're cooking for and pleasing them -

0:15:46 > 0:15:49and he's just given me that clam because he knows I'll like it

0:15:49 > 0:15:53and I've tried the sauce already and it's absolutely delicious.

0:15:53 > 0:15:55I mean, he's a star!

0:15:55 > 0:15:58And then he puts in the porcini, which literally means

0:15:58 > 0:16:01"little pigs" in Italian,

0:16:01 > 0:16:03and he gets on to make the pasta.

0:16:07 > 0:16:12The thing that keeps cropping up with me with Italian cooking is generosity.

0:16:12 > 0:16:14It's all about families,

0:16:14 > 0:16:16it's all about big portions,

0:16:16 > 0:16:20it's all about steaming bowls of lovely food.

0:16:20 > 0:16:23Who could fail to have their appetite excited

0:16:23 > 0:16:26about something like this?

0:16:26 > 0:16:28- A tavola! - Pronto. >

0:16:28 > 0:16:31..tavola.

0:16:31 > 0:16:34Well, this is the best bit of the whole job for me.

0:16:34 > 0:16:38I always manage to splatter my shirt at moments like this

0:16:38 > 0:16:41but I don't care - I love being in Sicily!

0:16:42 > 0:16:45Mmm! Delicious!

0:16:45 > 0:16:48Lovely al dente-ness about the pasta.

0:16:48 > 0:16:50Excuse me.

0:16:50 > 0:16:53In the hotel last night, there were some Americans

0:16:53 > 0:16:56who said they'd met up with a strange Englishman

0:16:56 > 0:16:59who was writing a book about Sicilian food

0:16:59 > 0:17:01while exploring the island on a scooter.

0:17:01 > 0:17:05Well, we all knew who they were talking about -

0:17:05 > 0:17:08Matthew Fort, the Guardian's food writer and a friend of mine.

0:17:08 > 0:17:11Food - have you had any decent meals yet?

0:17:11 > 0:17:16I just had a slice, a big slice, of swordfish just grilled,

0:17:16 > 0:17:20a little bit of oregano, lemon...

0:17:20 > 0:17:22a lemon which... Lemon seasons it,

0:17:22 > 0:17:25and lemon becomes almost salty when it's used in that way.

0:17:25 > 0:17:28Just a perfect... I mean, God knows, it couldn't be simpler

0:17:28 > 0:17:30but why can't we do that?

0:17:30 > 0:17:33Why can't I do that? It's humbling, to be perfectly honest.

0:17:33 > 0:17:37I totally agree and I think that's what makes this place so fantastic.

0:17:37 > 0:17:40What a great way to taste the food of Sicily.

0:17:40 > 0:17:43Matthew mentioned such a good dish -

0:17:43 > 0:17:47simply grilled swordfish... Don't wave, Matthew!

0:17:47 > 0:17:51..with a Sicilian classic sauce - salmoriglio.

0:17:55 > 0:17:58I like doing these sort of simple dishes

0:17:58 > 0:18:02with char-grilled food, with barbecued food outdoors.

0:18:02 > 0:18:06It's the sort of thing where you can have a couple of friends sitting by

0:18:06 > 0:18:08and have a bit of a chat and a glass of wine.

0:18:09 > 0:18:13I always think it's quite nice when you're cooking, to have people around

0:18:13 > 0:18:17but you don't really want them too close when you're in a busy kitchen

0:18:17 > 0:18:19doing something rather over-complicated.

0:18:19 > 0:18:23But this salmoriglio's really straightforward.

0:18:24 > 0:18:28This is olive oil, water and lemon juice.

0:18:28 > 0:18:33I'm adding oregano, flat-leaf parsley and celery tops.

0:18:33 > 0:18:36Then I put in garlic,

0:18:36 > 0:18:39freshly-ground black pepper and salt.

0:18:39 > 0:18:44And this salmoriglio is probably the most popular sauce in the whole of Sicily

0:18:44 > 0:18:46and it's really good with roasted meat.

0:18:46 > 0:18:50So now to grill those lovely swordfish steaks. All they need

0:18:50 > 0:18:54is a few flakes of dried chilli and a bit of seasoning.

0:18:54 > 0:18:58Swordfish are best in late spring to early summer.

0:18:58 > 0:19:03I was told that the Sicilian fishermen say something in Greek before they start fishing.

0:19:03 > 0:19:07Now this is to trick the fish into thinking that it's Greek fishermen,

0:19:07 > 0:19:12who are not very good at fishing, rather than Italian who are!

0:19:12 > 0:19:15Well, that's what the Sicilians say. Well, they would, wouldn't they?

0:19:15 > 0:19:19I've cooked the swordfish for four minutes on each side.

0:19:19 > 0:19:22Now, that's really important so that it's nice and moist in the middle.

0:19:24 > 0:19:28I mean, basically this is a classic, isn't it?

0:19:28 > 0:19:33I mean, if you think of the perfect fish for a barbecue, it's swordfish

0:19:33 > 0:19:35and the salmoriglio goes so well with it.

0:19:35 > 0:19:38And just a green salad and some chips.

0:19:38 > 0:19:41Nothing fancy. That's perfect for me.

0:19:41 > 0:19:46I suppose Matthew is still on his scooter buzzing around Sicily.

0:19:46 > 0:19:50It would be so good to have had lunch with him and yap about fish,

0:19:50 > 0:19:54cheeses, tomatoes, great sauces, breads...

0:19:54 > 0:19:57well, until the wine ran out!

0:20:03 > 0:20:05Fabulous food as always from Rick,

0:20:05 > 0:20:07and that sauce is perfect to go with almost anything

0:20:07 > 0:20:10you cook outside this weekend, if the weather lets you of course!

0:20:10 > 0:20:13It's been a bit rainy this week but that's brilliant for fruit and veg

0:20:13 > 0:20:16- and you are diving into my fruit and veg already.- It's so good.

0:20:16 > 0:20:19- This is from my garden. - I went out and picked this yesterday.

0:20:19 > 0:20:22- I can't believe it!- In the rain! Just for you.- In the rain?

0:20:22 > 0:20:23- Exactly that.- Good man!

0:20:23 > 0:20:27What we going to do is a little meringue but I thought, with child,

0:20:27 > 0:20:30I thought I'd do a little fancy meringue swan for you.

0:20:30 > 0:20:33- You're doing a fancy meringue! - A fancy meringue for you.

0:20:33 > 0:20:36Oh, my goodness! We're getting in the mood with Wimbledon coming up too.

0:20:36 > 0:20:39All that kind of thing. Strawberries and everything else.

0:20:39 > 0:20:41We're going to start off the meringue with egg whites,

0:20:41 > 0:20:43four egg whites, but now, of course,

0:20:43 > 0:20:46you can buy egg whites that are all pasteurised.

0:20:46 > 0:20:48- Can you?- So... Yeah.- Oh!

0:20:48 > 0:20:52Which I've used, and I have baked these ones,

0:20:52 > 0:20:56but, if you can't find those... They're in supermarkets already.

0:20:56 > 0:20:58Very popular in America as well,

0:20:58 > 0:21:01but they've just started to come over.

0:21:01 > 0:21:04Egg whites you can buy all ready in a tub in the supermarket,

0:21:04 > 0:21:06already pasteurised.

0:21:06 > 0:21:08I love that. I'm going to do that with the fingers.

0:21:08 > 0:21:11I do it with the egg, with the top of the shell.

0:21:11 > 0:21:15- Takes forever.- Back and forwards. You don't need to do any of that. - I like the fingers.

0:21:15 > 0:21:17- Now, brought up in the Bahamas? - Barbados.

0:21:17 > 0:21:21- Barbados! Nice place to be brought up.- Lovely. Lovely, lovely.

0:21:21 > 0:21:24Yeah, my parents had a family home

0:21:24 > 0:21:27in Barbados and so we used to always go back there

0:21:27 > 0:21:29for the holidays, but lived here.

0:21:29 > 0:21:32And that's where you got spotted by the great Terry O'Neill, of course.

0:21:32 > 0:21:35It was indeed. On the beach.

0:21:35 > 0:21:38While we were on holiday there and I was about 15-years-old

0:21:38 > 0:21:40and they said...

0:21:40 > 0:21:44Terry went up to my mum and said, "Oh, I think she could be a model,"

0:21:44 > 0:21:47and I was very engrossed in horses

0:21:47 > 0:21:51and showjumping as a junior and I was just going up to the next level.

0:21:51 > 0:21:54Your family are quite heavily into that.

0:21:54 > 0:21:56My dad was, yeah...

0:21:56 > 0:22:01Was about to go to the Olympics with the showjumping team

0:22:01 > 0:22:03until something happened to his horse.

0:22:03 > 0:22:05But an amazing showjumper

0:22:05 > 0:22:07and then went on to play polo.

0:22:07 > 0:22:10So I kind of took after him

0:22:10 > 0:22:14and was being a youngster, doing all the showjumping scene.

0:22:14 > 0:22:17- Yeah.- And then got spotted for modelling.

0:22:17 > 0:22:22And I was just about to go up to seniors

0:22:22 > 0:22:24and I needed to get a horsebox,

0:22:24 > 0:22:26because I hadn't ever had my own horsebox.

0:22:26 > 0:22:28So I thought, I'll give modelling a go

0:22:28 > 0:22:31and maybe that will enable me to buy a horsebox.

0:22:31 > 0:22:33Give it a go. I wanted to buy my grandad a lawnmower

0:22:33 > 0:22:36so I went to be a pot washer.

0:22:36 > 0:22:38You went to be a model!

0:22:38 > 0:22:41But there was quite a bit of controversy at that particular time

0:22:41 > 0:22:45about, you know, thin models.

0:22:45 > 0:22:47Yeah, I came in...

0:22:47 > 0:22:54When I started modelling it was the time of the quite androgynous,

0:22:54 > 0:22:58girly-blokey kind of look, very dark photographs.

0:22:58 > 0:23:03It was that period. I mean, fashion goes in this huge circle.

0:23:03 > 0:23:07One minute it's very South American, beautiful, voluptuous,

0:23:07 > 0:23:09then it's Cindy Crawford,

0:23:09 > 0:23:11and then it'll go into androgynous look and waif,

0:23:11 > 0:23:14and then it'll all come back again, so I came in at that period.

0:23:14 > 0:23:17I've just got meringue here, I'm just going to show you this.

0:23:17 > 0:23:20We need to take a little bit of the meringue, 200 grams of sugar.

0:23:20 > 0:23:22Throw it in. There's no need to...

0:23:22 > 0:23:25All that sort of messing around, folding in the egg whites.

0:23:25 > 0:23:29Just, literally, throw the sugar in. All right, that's that.

0:23:29 > 0:23:32- Just chuck it in. - We're going to take the raspberries.

0:23:32 > 0:23:34- Also, funny enough, out of my garden.- Amazing.

0:23:34 > 0:23:38We just carefully fold these in, like that.

0:23:38 > 0:23:41And then this is where we start to build up our swans, you see.

0:23:41 > 0:23:43So we take this

0:23:43 > 0:23:48and place two pieces on each one. This is its wing.

0:23:48 > 0:23:51- That's its wing?- Kind of.

0:23:51 > 0:23:55If it's going to be like a work of art, I won't be able to eat it.

0:23:55 > 0:23:58It won't be a work of art - it won't be that good!

0:23:58 > 0:24:01I'm sure you'll be able to eat it.

0:24:01 > 0:24:02The idea is, you just pop this on there.

0:24:02 > 0:24:06It's a great way, obviously, raspberries, strawberries,

0:24:06 > 0:24:07- bang in season at the moment.- Yep.

0:24:07 > 0:24:10Really, really fantastic fruit in season at the moment -

0:24:10 > 0:24:12especially in this weather.

0:24:12 > 0:24:14It's going to go crazy with all this rain.

0:24:14 > 0:24:15I was about to say, with all the rain.

0:24:15 > 0:24:18- Yeah, it's going to make it go crazy.- OK.- Excuse me.

0:24:18 > 0:24:20I know I shouldn't have licked my fingers, but it is delicious.

0:24:20 > 0:24:24And then we take this and we just pop a little bit on here.

0:24:24 > 0:24:26- Now, this is...- What's that? To stick the thingy down?

0:24:26 > 0:24:29To stick the thing, because if you've got a fan oven

0:24:29 > 0:24:32- it'll look like the National Lottery balls.- I'm terrible with ovens,

0:24:32 > 0:24:35because I was brought up in the country and we're all AGA.

0:24:35 > 0:24:38So I only know how to cook on an AGA.

0:24:38 > 0:24:41You can't do these in an AGA.

0:24:41 > 0:24:44- You can't?- Well, you can, but I end up burning it as well. Do you?

0:24:44 > 0:24:48These are its neck, you see? Now, make sure they're nice and thin.

0:24:48 > 0:24:51Because Janet, our home economist, did this yesterday

0:24:51 > 0:24:54and they looked like big fat ducks.

0:24:56 > 0:24:59Sorry, Janet. You put that in the oven, and you end up with these.

0:24:59 > 0:25:02And these go in at 200 degrees Fahrenheit, 100 degrees Centigrade.

0:25:02 > 0:25:04And they go in

0:25:04 > 0:25:07- and they're lovely and soft and sticky, you see.- OK.- I did these.

0:25:07 > 0:25:11We're just going to finish this off. Add some more raspberries to this.

0:25:11 > 0:25:13- Right.- And while we're doing that,

0:25:13 > 0:25:15because you're a jack of all trades now.

0:25:15 > 0:25:20- Model, polo player...- I know. I'm very confused, I think,

0:25:20 > 0:25:25- in what my career path should be. - ..dancer, presenter...

0:25:25 > 0:25:27golfer and racing driver.

0:25:27 > 0:25:28Yes. I know.

0:25:28 > 0:25:32- Because we're often on the race track together, aren't we?- Yeah.

0:25:32 > 0:25:34Down at Goodwood.

0:25:34 > 0:25:40When it comes to sport, you're big on sport at the moment

0:25:40 > 0:25:45- because you're doing this swimming thing. Tell us about that.- I am.

0:25:45 > 0:25:48Today, we're launching the British Gas Big Dip.

0:25:48 > 0:25:52They've put a 25-metre pool

0:25:52 > 0:25:55right into the middle of Clapham Common

0:25:55 > 0:25:57and basically people can go along and they can swim,

0:25:57 > 0:26:00they can do aerobics classes in the water,

0:26:00 > 0:26:04there's a wonderful beach there - it's quite mad, it's brilliant.

0:26:04 > 0:26:06- I went..- This is purpose-built? - It's purpose-built

0:26:06 > 0:26:09and it's there for a month and then it goes up to Manchester.

0:26:09 > 0:26:13And people can go along, take their whole family. They can sit on the beach,

0:26:13 > 0:26:15relax, hopefully, if the sun comes out.

0:26:15 > 0:26:19Or they can take part in a huge number of activities.

0:26:19 > 0:26:23They've got volleyball, they've got water polo,

0:26:23 > 0:26:25they've got fitness, aerobics in the water.

0:26:25 > 0:26:28So this is all about encouraging people to swim as a family,

0:26:28 > 0:26:32- that's the thing?- Exactly, and to get out and be active and get sporty.

0:26:32 > 0:26:34You know, we're hosting the Olympics next year

0:26:34 > 0:26:38and it's a big drive to get people involved in doing sport.

0:26:38 > 0:26:40You're nodding about swimming.

0:26:40 > 0:26:42I'm a dolphin.

0:26:42 > 0:26:45- I'm a Black Sea dolphin, myself. - You are, a Black Sea Dolphin!

0:26:45 > 0:26:48I just remember swimming at school.

0:26:48 > 0:26:51You get the Bahamas and the Black Sea,

0:26:51 > 0:26:55- I just got my local pool with a plastic brick.- Exactly.

0:26:55 > 0:26:57You always used to cheat.

0:26:57 > 0:26:59You were like this... in your pyjamas, do you remember?

0:26:59 > 0:27:03One foot on the floor.

0:27:03 > 0:27:05Hopping along.

0:27:05 > 0:27:08But it is great to get everybody involved in it.

0:27:08 > 0:27:10Yeah, and swimming is such...

0:27:10 > 0:27:12And I've found, actually, while I've been pregnant,

0:27:12 > 0:27:13it's a lovely thing to do,

0:27:13 > 0:27:16because the reason I really got into swimming

0:27:16 > 0:27:19is that I've got a charity foundation I was raising money for last year.

0:27:19 > 0:27:23So I thought, the best thing to do is do the marathon.

0:27:23 > 0:27:25And so I started training for the marathon

0:27:25 > 0:27:29and I'm just not built for running, I'm just...

0:27:29 > 0:27:30Nor am I, love!

0:27:30 > 0:27:32THEY LAUGH That's a good excuse.

0:27:32 > 0:27:34As I'm about to put a load of cream on!

0:27:34 > 0:27:36Great timing.

0:27:36 > 0:27:38"Running's not my bag."

0:27:38 > 0:27:42So I actually... My body couldn't handle it

0:27:42 > 0:27:47with my bones and everything, so I did a swim.

0:27:47 > 0:27:50It's called the British Great Swim

0:27:50 > 0:27:54and you swim a mile and you can still raise money for charity

0:27:54 > 0:27:57and it's very tough, actually, and you have to swim in open water.

0:27:57 > 0:28:00- That was on the Thames, wasn't it? - It was on the Thames.

0:28:00 > 0:28:04But they have amazing other locations.

0:28:04 > 0:28:06I should have done Lake Windermere up in the...

0:28:06 > 0:28:10Where is Lake Windermere? I've got baby brain at the moment.

0:28:10 > 0:28:11Up in the Lake District.

0:28:11 > 0:28:15- And it's absolutely beautiful up there, but I chose the Thames.- Yep.

0:28:15 > 0:28:17Which was... No, it was great.

0:28:17 > 0:28:20But it's quite daunting, swimming in open water,

0:28:20 > 0:28:22where you don't have lines to follow,

0:28:22 > 0:28:25and you're just in kind of murky water.

0:28:25 > 0:28:29- And surrounded by these things. - Look at that!- These are your swans.

0:28:29 > 0:28:30So you've got these.

0:28:30 > 0:28:33Remember, you can do them out of normal eggs if you want,

0:28:33 > 0:28:35I've actually done these out of pasteurised eggs

0:28:35 > 0:28:36this morning for you.

0:28:36 > 0:28:39- Specially.- Especially for you - don't forget you can buy those anyway.

0:28:39 > 0:28:43- And you get the little swans like this.- That is like so sweet.

0:28:43 > 0:28:45And you can, if you want, you could take that,

0:28:45 > 0:28:47and do it as a tail.

0:28:47 > 0:28:52- Oh, hello!- Have you seen this?- What can I say? Museum work. Museum work.

0:28:52 > 0:28:56- It is! I don't want to eat it.- This is all a bit fancy, this, isn't it?

0:28:56 > 0:28:59- You're showing off, aren't you? - And a bit like that.

0:28:59 > 0:29:03And then, like most things in the UK, it's raining.

0:29:03 > 0:29:04Oh, his bottom fell off.

0:29:04 > 0:29:07- His bottom fell off! - His bottom fell off.

0:29:07 > 0:29:09It's raining!

0:29:09 > 0:29:11Look at that. It's gorgeous.

0:29:11 > 0:29:15Oh! I don't know what to say.

0:29:15 > 0:29:17Just dive in it.

0:29:17 > 0:29:20- Oh, the bum's going off again. Oh, dear.- Just ignore that bit.

0:29:20 > 0:29:26There we go. Stick a bit of mint in instead. How do I attack that from...

0:29:26 > 0:29:29- It's kind of one of those massive... It's messy.- Just dive in.

0:29:29 > 0:29:32- Basically, in the cream, we've got some double cream.- Oh, yeah, look.

0:29:32 > 0:29:33A touch of vanilla,

0:29:33 > 0:29:36I've got raspberries, which are blended through it.

0:29:36 > 0:29:39Right at the last minute you dice in the fresh strawberries as well.

0:29:39 > 0:29:41But if you're going out and you're near a garden centre this weekend

0:29:41 > 0:29:45because you don't want to go to the course because it's bound to be raining,

0:29:45 > 0:29:48get yourself strawberry and raspberry plants.

0:29:48 > 0:29:49They're so simple to grow.

0:29:49 > 0:29:52And how delicious are they?

0:29:52 > 0:29:54You've just made a pregnant lady very, very happy.

0:29:54 > 0:29:56- Thank you very much! - LAUGHTER

0:30:02 > 0:30:04Now, here's a real trip down memory lane.

0:30:04 > 0:30:06All the way from our very first Saturday Kitchen,

0:30:06 > 0:30:08and one of our very first recipes

0:30:08 > 0:30:10from the brilliant Antonio Carluccio.

0:30:12 > 0:30:13Buongiorno, Antonio.

0:30:13 > 0:30:14Buongiorno to you,

0:30:14 > 0:30:16and congratulations for your new programme.

0:30:16 > 0:30:18Thank you very much. Thank you for coming on.

0:30:18 > 0:30:22- I wish you a lot of success. - This guy's an absolute genius.

0:30:22 > 0:30:23So tell us what we're going to be cooking.

0:30:23 > 0:30:25Costoletto di Agnello Ripiene.

0:30:25 > 0:30:28- They are sort of stuffed lamb chops. - Stuffed lamb chops.

0:30:28 > 0:30:31My type of food, actually. So explain to us what we've got.

0:30:31 > 0:30:32We've got the lamb chops here.

0:30:32 > 0:30:35Yeah, wonderful lamb chops here. They're a bit too fatty for me,

0:30:35 > 0:30:38so I will take away a bit of the fat.

0:30:38 > 0:30:41You can ask the butcher to do it for you.

0:30:41 > 0:30:44Now, you wouldn't use this fat, because back home in Yorkshire

0:30:44 > 0:30:48we'd use this to make great roast potatoes.

0:30:48 > 0:30:49- Yes, I know.- Yes!

0:30:49 > 0:30:51- Moving on.- And I like it as well.

0:30:51 > 0:30:55In fact, I was quite glad that the wonderful girl there

0:30:55 > 0:30:58said that she liked offals.

0:30:58 > 0:31:03She like offal, yeah. Natalie loves offal. So now, there we are.

0:31:03 > 0:31:04I'll get rid of that for you.

0:31:04 > 0:31:08- They are French and Italian-trimmed now.- OK.

0:31:08 > 0:31:11- This is what we call French trim. - Exactly.

0:31:11 > 0:31:13So you go to your butcher's, or your supermarket,

0:31:13 > 0:31:15when you're buying these, get them to French-trim it.

0:31:15 > 0:31:18- And they are to be quite high, like that.- So quite thick.

0:31:18 > 0:31:24So you are allowed to do an incision in it. And leave a space there.

0:31:24 > 0:31:29- So you're making a nice little pocket inside.- Yep.- Lovely.

0:31:29 > 0:31:35The pocket will be filled now with two special things. Oh, look at this.

0:31:35 > 0:31:38Oh, look at that. Here, I'll do that one for you.

0:31:38 > 0:31:41We'll rescue that one. So what's going to go inside these?

0:31:41 > 0:31:44Now, we have Fontina cheese from the Aosta Valley,

0:31:44 > 0:31:46which is a very lovely cheese.

0:31:46 > 0:31:51- This is a cow's milk cheese?- Yes, it tastes really of Alpine pasture.

0:31:51 > 0:31:55And if people can't find any Fontina cheese?

0:31:55 > 0:32:03They can use Gruyere or something melting. Then...

0:32:03 > 0:32:05So, we fill it now with the Fontina.

0:32:05 > 0:32:09Can you cut me two or three pieces of that, please?

0:32:09 > 0:32:13- With pleasure, not a problem. - And then we put here...

0:32:13 > 0:32:16So I just want to go back to when you first came to the UK.

0:32:16 > 0:32:18It wasn't food that brought you here, was it?

0:32:18 > 0:32:19- It was the wine.- 1975. Yes.

0:32:19 > 0:32:22I was a wine merchant, yes, at the time.

0:32:22 > 0:32:26And I tasted various, various restaurants at the time

0:32:26 > 0:32:30and I thought, "My goodness, the English cuisine is non-existent."

0:32:30 > 0:32:35- You go to France, you eat French... - Yeah.- And I couldn't believe it.

0:32:35 > 0:32:40So when, later on, I met Gary Rhodes and others, I said,

0:32:40 > 0:32:43look, you have wonderful ingredients here in Britain,

0:32:43 > 0:32:45- why don't you do something fantastic British?- Yeah.

0:32:45 > 0:32:47And now all of you are doing it.

0:32:47 > 0:32:50The food has definitely changed over the past ten years, hasn't it?

0:32:50 > 0:32:54- It's got better.- Yep. Much better. - Lovely, another bit of cheese.

0:32:54 > 0:32:57Now, one thing that fascinates me as well,

0:32:57 > 0:32:59I was in Rome last week and the markets fascinate me.

0:32:59 > 0:33:02- Oh, yes. - Oh! They're so passionate in Italy.

0:33:02 > 0:33:05- With the big matronas touching everything.- Exactly, it's fabulous.

0:33:05 > 0:33:08But I think in the UK we're starting

0:33:08 > 0:33:11to appreciate our own food, which is good.

0:33:11 > 0:33:13Yes, because the most important thing

0:33:13 > 0:33:15is to buy good food at the beginning. Yep.

0:33:15 > 0:33:17Only like this, you can have...

0:33:17 > 0:33:19- Right. What do you want me to do now?- An egg.- An egg.

0:33:19 > 0:33:23- I can beat that up for you, no problem.- Thank you.

0:33:23 > 0:33:24I can do that.

0:33:24 > 0:33:25There we go.

0:33:25 > 0:33:28- Then we do flour first.- Yeah.

0:33:28 > 0:33:33To make sure that the egg sticks better.

0:33:33 > 0:33:36- And breadcrumbs. - Let me move that for you.

0:33:36 > 0:33:38So on breadcrumbs, you would use fresh bread?

0:33:38 > 0:33:44This is fresh. I mean, I would use eventually the dried one,

0:33:44 > 0:33:47which are very good as well.

0:33:47 > 0:33:52You let them dry first, and now then, you take away all the moisture.

0:33:52 > 0:33:54And another one here.

0:33:54 > 0:33:57- You can already put them in the... - I can put that in there for you.

0:34:00 > 0:34:04- Put a couple in. I'll move that. - So a simple...

0:34:04 > 0:34:05Now, when I was in Rome, as well,

0:34:05 > 0:34:08they have a dish called... Is it Saltimbocca Alla Romana,

0:34:08 > 0:34:11which has got the sage?

0:34:11 > 0:34:13Yes. Sage and a little bit of pancetta, eventually.

0:34:13 > 0:34:16- But that's with veal.- Yeah.

0:34:16 > 0:34:19- Little pieces of veal with that. - Lovely.

0:34:19 > 0:34:20Now we put the other one here.

0:34:22 > 0:34:24Wonderful.

0:34:24 > 0:34:29And while this is cooking, and it will take a very short time,

0:34:29 > 0:34:32we do the salad. This is a wonderful thing.

0:34:32 > 0:34:35You're very lucky today, because I have actually given you

0:34:35 > 0:34:37spring onions from my garden.

0:34:37 > 0:34:38LAUGHTER

0:34:38 > 0:34:43- I've only got two!- Oh, yes. - And you've got them!

0:34:43 > 0:34:45- That's all I've got.- That's lovely.

0:34:45 > 0:34:48- Now...- I'll move that board for you. There you go.

0:34:48 > 0:34:51Fantastic.

0:34:52 > 0:34:55Got the helpers in there.

0:34:55 > 0:35:00So we put also the green in the salad, because it's a lovely

0:35:00 > 0:35:04sort of coarsely chopped, not the sort of fine, fine food.

0:35:04 > 0:35:06Or refined food.

0:35:06 > 0:35:09Rather a little bit coarse.

0:35:09 > 0:35:12- I'm glad you're using all of it, anyway.- Yes.

0:35:12 > 0:35:17The world's most expensive spring onions, these things, I tell you.

0:35:17 > 0:35:22Lovely. Then we have a bit of rucula, we can put it like this.

0:35:22 > 0:35:26- It's already washed.- That's my favourite.- Rocket?- Rocket, yes.

0:35:26 > 0:35:28When you're using rocket as well,

0:35:28 > 0:35:31why on earth do people in the UK do this?

0:35:31 > 0:35:34- I don't know.- This is the most important bit, it's fantastic.

0:35:34 > 0:35:37The stalks as well. You must use the entire lot. Right.

0:35:37 > 0:35:39- Can I just turn over...? - No, leave it.

0:35:43 > 0:35:48- Slap.- And so then we cut a little bit of celery,

0:35:48 > 0:35:53because it gives another extra dimension to the salad.

0:35:53 > 0:35:54I remember a wonderful story,

0:35:54 > 0:35:58I don't know whether you remember this, about eight years ago,

0:35:58 > 0:36:00me and you were sat outside a restaurant,

0:36:00 > 0:36:02and there was a party going on in the background...

0:36:02 > 0:36:05I'd just started television, this guy's the master, really.

0:36:05 > 0:36:08Who inspired me...

0:36:08 > 0:36:11- You and me, we were sitting outside. - We were sat outside.

0:36:11 > 0:36:15- We didn't fall in love. - No, we didn't fall in love, no.

0:36:15 > 0:36:16You were telling me about

0:36:16 > 0:36:19- all of your love life and life and it was fantastic.- Listen,

0:36:19 > 0:36:21- this is the best element for this salad.- The mint.

0:36:21 > 0:36:23In salad, it's lovely.

0:36:23 > 0:36:25- Now you can turn it.- Thank you.

0:36:25 > 0:36:28- Now I can turn it over. - Do something.

0:36:28 > 0:36:29Do something, right, OK.

0:36:29 > 0:36:31Wonderful.

0:36:31 > 0:36:33Now this lamb doesn't take very long at all, does it, really?

0:36:33 > 0:36:37- Serve it nice and pink. - Yes, it's pink, has to be.

0:36:37 > 0:36:42Then we put salt on the salad and a little bit of oil.

0:36:43 > 0:36:44I'll clear this.

0:36:44 > 0:36:51The oil first, because if you put the vinegar first then it bites the salad.

0:36:51 > 0:36:54Now extra-virgin olive oil when you do that, and normal olive oil

0:36:54 > 0:36:56when you use it for frying.

0:36:56 > 0:36:58- Yes, and then a bit of pepper. - But mint in salad leaves.

0:36:58 > 0:37:00It's fantastic.

0:37:00 > 0:37:03- Ever put mint in salad leaves? - No.- It's fabulous.

0:37:03 > 0:37:06Just take a bag of supermarket salad

0:37:06 > 0:37:09and just chuck loads of fresh mint in it.

0:37:09 > 0:37:11- It really does taste superb. - And then you mix it with your hands.

0:37:11 > 0:37:14- So what have you got in there? White wine vinegar. - It has to be a good one.

0:37:14 > 0:37:18This one is a bit on the weak side.

0:37:18 > 0:37:21But if you have a very strong one it is better.

0:37:21 > 0:37:23And the salad is ready.

0:37:23 > 0:37:25Lovely. I'll bring the plate across.

0:37:25 > 0:37:30Now, how long did take to cook the entire meal? Look at this.

0:37:30 > 0:37:32- Do you want a cloth?- Thank you.

0:37:32 > 0:37:34That's so simple, just like that.

0:37:34 > 0:37:38It smells so fresh as well. It must be the onions.

0:37:39 > 0:37:41Another little bit, I think they're done.

0:37:41 > 0:37:44- The plate...- I'll give you the tongs.

0:37:44 > 0:37:47Give me two plates, because otherwise I can't make it.

0:37:47 > 0:37:50- Yes, another one.- You can have a pan, how's that?

0:37:50 > 0:37:53No, that's fine, that's fine.

0:37:53 > 0:37:55One.

0:37:56 > 0:37:58I want to put all the...

0:37:58 > 0:38:02So you've just seen just a couple of the fantastic salads

0:38:02 > 0:38:03that we've got on offer today.

0:38:03 > 0:38:05Lovely.

0:38:08 > 0:38:09There we are.

0:38:12 > 0:38:14Looking good.

0:38:14 > 0:38:17- What do you reckon, guys?- Fantastic. - Smells lovely.

0:38:17 > 0:38:19The master of Italian cooking.

0:38:19 > 0:38:23- And you don't do anything fancy, put the salad underneath?- Nothing.

0:38:23 > 0:38:26- Look at that. - That is the real thing.

0:38:26 > 0:38:28Oh, lovely.

0:38:28 > 0:38:31Explain to us that dish again. What is it in Italian?

0:38:31 > 0:38:33HE SPEAKS ITALIAN

0:38:38 > 0:38:42Fabulous. But the real test is of course the eating.

0:38:42 > 0:38:44This salad smells divine.

0:38:44 > 0:38:48Come on over, Antonio. Come on over. Have a seat. Join me. There you go.

0:38:48 > 0:38:49Natalie, you first.

0:38:49 > 0:38:52Join me as well, come on. It's always me on my own, come on.

0:38:52 > 0:38:54Now be careful, it's hot.

0:38:54 > 0:38:59It's lamb, hang on a sec. Lamb's my favourite, actually.

0:38:59 > 0:39:01- One of them.- A think it's superb, just pan-fried like that.

0:39:01 > 0:39:04Of course, it's a great dinner party dish, this,

0:39:04 > 0:39:07because you can prepare it in advance, put it in the fridge.

0:39:07 > 0:39:09You can eat it cold as well.

0:39:09 > 0:39:11Cold lamb, there's nothing better. It's fabulous.

0:39:11 > 0:39:16Yeah, I like it cold when it's not really hit the fridge.

0:39:16 > 0:39:18What we're talking about earlier.

0:39:18 > 0:39:20Natalie, you can't eat it all. Here.

0:39:20 > 0:39:21It's delicious.

0:39:21 > 0:39:23Really nice.

0:39:23 > 0:39:27I'm not sure about the comment on the stalks with the rocket.

0:39:27 > 0:39:31- Well, I just love using the whole thing.- I don't mind a bit,

0:39:31 > 0:39:33but something you buy it and it's like...

0:39:33 > 0:39:36When you buy the one which has long stock like that,

0:39:36 > 0:39:40you have to go to certain more expensive shops...

0:39:40 > 0:39:42- Sure.- I love rocket just with Parmesan.

0:39:42 > 0:39:44Olive oil. Just on its own.

0:39:44 > 0:39:47- Simon, what do you reckon? - The mint in the salad

0:39:47 > 0:39:49is fantastic. And the lamb is obviously lovely.

0:39:49 > 0:39:51In Italy, do you mind to do that?

0:39:51 > 0:39:54- No, in fact, they do that. - Yeah, that's what I like to do.

0:39:54 > 0:39:56While he's munching on a lamb chop...

0:39:56 > 0:39:58Yes, as unpolite as the Irish.

0:40:03 > 0:40:06Now that was the first of so many great dishes

0:40:06 > 0:40:09we've enjoyed from Antonio on Saturday Kitchen over the years,

0:40:09 > 0:40:11and we'll be sharing more of them with you

0:40:11 > 0:40:15on Best Bites in the coming weeks. Now, here's Valentine Warner

0:40:15 > 0:40:17with some summer suggestions of what to eat right now.

0:40:19 > 0:40:22Us Brits love slapping meat on the barbie.

0:40:22 > 0:40:27Tender lamb chops, juicy pork and crispy-skinned chicken.

0:40:27 > 0:40:31My absolute summer favourite is barbecued beef.

0:40:31 > 0:40:36All the better if it's locally reared - and you don't have to live in the countryside to get it.

0:40:38 > 0:40:43Something exciting is happening in our towns and cities.

0:40:43 > 0:40:45Cambridge. Famous for the university...

0:40:45 > 0:40:48rowing...cycling...

0:40:48 > 0:40:50and cows?

0:40:56 > 0:41:00Angelika Von Heimendahl always wanted to keep cattle,

0:41:00 > 0:41:04but like many, she never imagined she'd be able to become a city farmer.

0:41:04 > 0:41:09She's taken advantage of ancient laws that allow people to keep cattle on common land,

0:41:09 > 0:41:12and now has 60 cows dotted around the city.

0:41:14 > 0:41:15- Hi.- Valentine.

0:41:15 > 0:41:19- At last, the cattle queen of Cambridge.- One way of putting it.

0:41:19 > 0:41:22There's cars all around us, it's the middle of a city.

0:41:22 > 0:41:26It's bang on in the middle. You couldn't have more traffic all around them.

0:41:26 > 0:41:29And how does everyone feel about having the cattle around?

0:41:29 > 0:41:34I think people have been very, very positive. It's a lived-in space, rather than an empty green.

0:41:34 > 0:41:38There's common land available for grazing all over the country.

0:41:38 > 0:41:43These cows are red pole, which are the original East Anglia breed,

0:41:43 > 0:41:46and they're farmed for both milk and meat.

0:41:47 > 0:41:50In an age where you could say we're quite removed,

0:41:50 > 0:41:54cities and country are quite removed, this is kind of wonderful.

0:41:54 > 0:42:00- I think it's great for children around here to see cattle in Cambridge.- And you're farming it.

0:42:00 > 0:42:04- And it produces wonderful meat. - D'you get people knocking on your door at night going,

0:42:04 > 0:42:05"Got any of those steaks?"

0:42:05 > 0:42:09I have neighbours who say, "Have you got anything in the freezer?"

0:42:09 > 0:42:16I'm hosting a barbecue later, and have invited the herd's nearest neighbours, the local rowing team.

0:42:16 > 0:42:21So I need to get my hands on some of Angelika's beautiful beef.

0:42:21 > 0:42:25- Hi, are you Andy?- Yes, I am. Good to meet you.- How are you?- Very well.

0:42:25 > 0:42:27That's a splendid looking piece of meat.

0:42:27 > 0:42:33It's been lovely hanging out with these cows this morning, what, 200 metres from here.

0:42:33 > 0:42:37It's so important now, with customer satisfaction, if they're happy where the product's come from.

0:42:37 > 0:42:40They can see it themselves, cycle past it on the way to work.

0:42:42 > 0:42:45While the rowing team work up an appetite,

0:42:45 > 0:42:49Angelika has agreed to give me a hand with my recipe

0:42:49 > 0:42:51of sirloin with chimichurri sauce.

0:42:51 > 0:42:55Looks like something they used to burn witches on, doesn't it?

0:42:55 > 0:43:02Well... Yeah, are there any witches? I can see one of your cows right down on the end.

0:43:02 > 0:43:05- I'm standing on the other. - They've moved away from us, haven't they?- I don't blame them.

0:43:05 > 0:43:07We're going to go Argentinean,

0:43:07 > 0:43:11chimichurri sauce to slosh around on top. A lot of chillies and garlic.

0:43:11 > 0:43:15- So you're going to cut one, so do you want to stink or do you want to sting?- Stink.

0:43:15 > 0:43:17Stink. OK, you can do the garlic.

0:43:18 > 0:43:25'I chop a handful of spicy red chillies, whilst Angelika sets to work on ten cloves of garlic.'

0:43:25 > 0:43:27- Would you like a bigger knife? - No, I'm all right.

0:43:27 > 0:43:29You chop like my mother.

0:43:29 > 0:43:30Well.

0:43:30 > 0:43:34'I hope the rowers aren't in any rush.'

0:43:37 > 0:43:41'Add a generous amount of dried oregano and salt.'

0:43:41 > 0:43:44They're building up an appetite for us later.

0:43:44 > 0:43:48'And I've taken over the chopping so they actually get fed today.

0:43:48 > 0:43:53'Add plenty of parsley, red wine vinegar, olive oil and cold water.'

0:43:53 > 0:43:54What's the water for?

0:43:54 > 0:43:58Just to loosen it up, it's not something that should be too thick

0:43:58 > 0:44:01and the thing is that it has to sit for a while.

0:44:01 > 0:44:05One, two, three days, it's just going to get better and better.

0:44:05 > 0:44:10'Rub the beef with a little sunflower oil and add a generous scattering of salt.'

0:44:10 > 0:44:13With such big pieces of meat, I'm going to cook with the lid

0:44:13 > 0:44:17and the whole thing acts like an oven, rather than being bashed from one side.

0:44:17 > 0:44:22'Don't be frightened of cooking big joints on the barbecue - they'll be fantastically juicy.'

0:44:22 > 0:44:25- Do we agree we both like it rare? - Yes, I like it rare.

0:44:25 > 0:44:30- Well, the rowers can just have what they're getting. - Whatever's left over!

0:44:30 > 0:44:33Add the beef, fat side down, and sear.

0:44:33 > 0:44:39- Smell it already.- Straightaway. I'm really excited about eating this.

0:44:39 > 0:44:42We want ours rare, so cook for about 40 minutes.

0:44:42 > 0:44:45This is the perfect summer alternative to the Sunday roast.

0:44:45 > 0:44:47And lid on.

0:44:47 > 0:44:54It's so tasty, all it needs is a simple tomato, red onion and basil salad on the side.

0:44:54 > 0:44:57You can hear it sizzling away in there.

0:44:57 > 0:44:59Ooh.

0:44:59 > 0:45:03The sirloin needs to rest for a good ten minutes,

0:45:03 > 0:45:06which leaves the rowers plenty of time to sort themselves out.

0:45:06 > 0:45:08Oh, my goodness me.

0:45:08 > 0:45:10COW MOOS

0:45:10 > 0:45:13Ah, that was approval, approval from the cow.

0:45:13 > 0:45:17Come on, guys. Dinner's ready.

0:45:17 > 0:45:20Come and get it. It's her beef.

0:45:21 > 0:45:23Those cows.

0:45:23 > 0:45:27You can't get it more local than this if you tried.

0:45:27 > 0:45:29- Amazing. Awesome.- Good.

0:45:29 > 0:45:31Lovely. It's wonderful.

0:45:31 > 0:45:34That sirloin, I think it's fantastic,

0:45:34 > 0:45:37really fantastic and flavoursome.

0:45:37 > 0:45:39The chimichurri on top, slightly pokey,

0:45:39 > 0:45:42it's a very joyous affair going on on the plate.

0:45:42 > 0:45:47Proof positive that fantastic local food is available everywhere,

0:45:47 > 0:45:50even in the most unusual of places.

0:45:50 > 0:45:52There must be no beef left.

0:45:52 > 0:45:56- Is that a challenge?- Yeah, it is, actually.- Including that?

0:46:00 > 0:46:03A big lump of sirloin's great for a crowd,

0:46:03 > 0:46:08but if you're cooking for two, how about lovely British rose veal chops?

0:46:08 > 0:46:13At this time of year, I like to serve mine with a delicious Italian salmoriglio dressing.

0:46:16 > 0:46:18First up, the marinade.

0:46:18 > 0:46:23Coat the chops with olive oil, fennel seeds and the rind of a lemon.

0:46:23 > 0:46:27Roughly slice a whole bulb of garlic and scatter on to the meat,

0:46:27 > 0:46:31along with a handful of rosemary.

0:46:32 > 0:46:36Add some thyme and roughly torn sage leaves, and mix.

0:46:36 > 0:46:41Leave to infuse in the fridge for a few hours.

0:46:41 > 0:46:45Then add the chops to the grill and season well with salt.

0:46:45 > 0:46:50The heady, herby, lemony smell will definitely whet your appetite.

0:46:50 > 0:46:54Five minutes each side should do.

0:46:54 > 0:46:57Whilst the chops cook, prepare the sauce.

0:46:59 > 0:47:04Finely chop lots of marjoram leaves and add a generous amount of olive oil.

0:47:04 > 0:47:08Zing it up with a squeeze of lemon and a pinch of salt.

0:47:11 > 0:47:14Allow the chops to rest, then spoon over the dressing.

0:47:17 > 0:47:23And there you have it - herby, heavenly barbecued veal chops.

0:47:24 > 0:47:26Wow, wow, wow.

0:47:27 > 0:47:28Wow.

0:47:35 > 0:47:37You can cook almost anything on a barbecue.

0:47:37 > 0:47:41Don't stop at sausages and burgers - be creative.

0:47:41 > 0:47:44Here are my top five weird and wonderful summer sizzlers.

0:47:45 > 0:47:48First up, lamb's liver.

0:47:48 > 0:47:52Not what springs to mind when you think of a barbecue, but why not?

0:47:52 > 0:47:55Brilliantly cheap and deliciously tasty.

0:47:55 > 0:47:57Thread onto a skewer...

0:47:57 > 0:48:00It is sensational on the barbecue.

0:48:00 > 0:48:03Sprinkle with ground cumin and salt. Then grill.

0:48:03 > 0:48:06Snatch them away quite quickly.

0:48:06 > 0:48:08They'll be perfectly pink in the middle.

0:48:09 > 0:48:12Finish with onions, coriander and lime.

0:48:12 > 0:48:15I can't tell you how good that is.

0:48:16 > 0:48:18If, like me, you love to make bread,

0:48:18 > 0:48:22why not barbecue it? It's so much easier than you might think.

0:48:22 > 0:48:26Make a simple dough, roll it into hand-sized pieces

0:48:26 > 0:48:28and throw on the grill.

0:48:28 > 0:48:32Look at that - magic bread. It's impressive stuff.

0:48:32 > 0:48:35Turn up with the bread, fling it on, puffs up, everyone goes "wow".

0:48:37 > 0:48:40Lettuce - not just for the salad bowl.

0:48:40 > 0:48:41Gem lettuces.

0:48:41 > 0:48:45Perfect dressed with olive oil and salt.

0:48:45 > 0:48:50The slight char-grilled taste and the soft crispy lettuce is really fantastic.

0:48:50 > 0:48:52As are spring onions, done the same way.

0:48:52 > 0:48:57Well, fried onions - it's always a good smell.

0:48:57 > 0:48:58A squeeze of juicy lime.

0:49:01 > 0:49:04You can't get easier than that.

0:49:04 > 0:49:05And finally, the wonderful.

0:49:05 > 0:49:10Fruit can be great barbecued, and pineapple has to have a place on the grill.

0:49:10 > 0:49:13Chuck it on the hottest part of the barbecue.

0:49:13 > 0:49:16Burnt sugar always smells good.

0:49:16 > 0:49:19Even better splashed liberally with white rum.

0:49:19 > 0:49:25Boozy, refreshing, hot, caramelised, delicious. Grilled pineapple.

0:49:33 > 0:49:36Fish is a summer staple on the barbecue,

0:49:36 > 0:49:41but what about shellfish? For me, lobster is the king of the grill.

0:49:41 > 0:49:44I absolutely love them.

0:49:44 > 0:49:47I want to get my hands on one, and at this time of year,

0:49:47 > 0:49:51I won't be needing a boat or a lobster pot to do just that.

0:49:51 > 0:49:58I've been looking forward to spending a sunny day at the beach, bagging one for myself.

0:49:58 > 0:50:01As Britain's coastal waters warm up over the summer,

0:50:01 > 0:50:06lobsters become more active and will scuttle inshore.

0:50:06 > 0:50:07This makes them easier to catch,

0:50:07 > 0:50:10their price comes down and this is good news

0:50:10 > 0:50:12as I love delicious, sweet lobster.

0:50:12 > 0:50:16And what a glorious day for going to try and catch some.

0:50:16 > 0:50:21This typical British summer weather isn't going to put me off.

0:50:21 > 0:50:27Freshly caught lobster is such a treat, it's definitely worth getting your socks wet for.

0:50:27 > 0:50:32So I've come to North Devon, to meet local lobster gaffing expert Charlie Braddick.

0:50:34 > 0:50:39Charlie, I can't say I've ever met anyone like this before,

0:50:39 > 0:50:41knee-deep in a rock pool.

0:50:41 > 0:50:44There we go, we've got to get wet to get these things.

0:50:44 > 0:50:50You're going to tell me the secret art of lobster gaffing.

0:50:50 > 0:50:54'Gaffing pre-dates lobster potting, and is the art of catching lobsters

0:50:54 > 0:50:56'in the rocks during low tide with a gaff.

0:50:56 > 0:51:00'Charlie uses a bamboo cane with a hook on the end.'

0:51:00 > 0:51:03Try and hook it into them and then you can pull them out.

0:51:03 > 0:51:07You lead the way. Time to get wet!

0:51:07 > 0:51:09'He's worked the area's rocks his whole life,

0:51:09 > 0:51:13'so knows exactly where all the little hidey-holes are located.'

0:51:13 > 0:51:16If I was a lobster, I'd be in there too.

0:51:16 > 0:51:18You would? And I'd catch you.

0:51:18 > 0:51:22I feel like Bilbo Baggins crossing Mordor.

0:51:22 > 0:51:24Come on, keep up.

0:51:24 > 0:51:27'Despite the weather, Charlie insisted that I come gaffing today.

0:51:27 > 0:51:31'It's a spring tide, meaning the tide should be a long way out,

0:51:31 > 0:51:36'leaving plenty of lobster hiding places exposed.'

0:51:36 > 0:51:40This is rock-pooling for grown-ups. It reminds me of childhood holidays.

0:51:40 > 0:51:43But you had a little net then. I've got a gaff now.

0:51:44 > 0:51:47'And I'll brave anything to land a lobster.'

0:51:47 > 0:51:49Feel anything boxing your cane?

0:51:49 > 0:51:50Oh, yes, yes.

0:51:50 > 0:51:52Shall I have a double check?

0:51:52 > 0:51:54Come on, maestro.

0:51:54 > 0:51:56That's what was boxing it.

0:51:56 > 0:51:59A velvet swimming crab.

0:51:59 > 0:52:02Not what we want. Edible, but slim pickings.

0:52:04 > 0:52:09In Devon, as we're eating them ourselves, there's no limit to how many lobsters we can catch.

0:52:09 > 0:52:14But frankly, I'd be happy to get just one right now.

0:52:14 > 0:52:18There's a lot of good, tasty seaweed lying around.

0:52:18 > 0:52:19Rather you than me.

0:52:20 > 0:52:21- Another hole here.- Great.

0:52:21 > 0:52:25- I feel I can hear something moving around.- Can you?

0:52:25 > 0:52:27In you go.

0:52:27 > 0:52:30Is there anybody in...? Yes. Oh.

0:52:30 > 0:52:32There's a lobster here.

0:52:32 > 0:52:37Well, no - it's another crab.

0:52:37 > 0:52:39- Next hole.- Next hole.

0:52:39 > 0:52:44'Gaffing is dependent on the tide being out, and unfortunately for us

0:52:44 > 0:52:48'it's now coming in, and time's running out for our lobster hunt.'

0:52:48 > 0:52:50Here we go.

0:52:50 > 0:52:53Got one? Yes!

0:52:53 > 0:52:54'Spoke too soon.'

0:52:54 > 0:52:57Kicked his claw off.

0:52:57 > 0:53:00We had a lobster for a second.

0:53:00 > 0:53:05Sadly, it...it was all rather a disarming experience!

0:53:07 > 0:53:10'Lobsters regularly shed limbs to avoid danger,

0:53:10 > 0:53:12'but are able to re-grow them,

0:53:12 > 0:53:16'so this escape artist won't be armless for too long.

0:53:16 > 0:53:21'But time and tide wait for no man, and I'm going to have to look for lobster elsewhere.'

0:53:21 > 0:53:25- Well, that's fishing. - That's fishing for you.

0:53:26 > 0:53:29Charlie sent me to meet an old friend of his,

0:53:29 > 0:53:34who thinks she's got special powers when it comes to this elusive crustacean.

0:53:34 > 0:53:36- Felicity.- Val, hello.

0:53:36 > 0:53:39- The lobster whisperer at last! - That's right.

0:53:39 > 0:53:44Retired fishmonger Felicity Sylvester is mad about lobsters.

0:53:44 > 0:53:48And she's got two big 'uns at the ready for me.

0:53:48 > 0:53:53But before I'm allowed to cook them, she's going to show me her peculiar skill.

0:53:53 > 0:53:57I'll hypnotise this one. I learned it from an Indian gentleman.

0:53:57 > 0:54:04He said to me, "If I threw you in a vat of boiling water you'd tense up and be very tough."

0:54:04 > 0:54:08Because the terror before you entered the water would make you very unrelaxed.

0:54:08 > 0:54:11So he convinced me really, that to hypnotise a lobster

0:54:11 > 0:54:14would actually enhance its favour.

0:54:14 > 0:54:16So this is lobster yoga?

0:54:16 > 0:54:21You use the claws to put him, as you said, into the yoga position.

0:54:21 > 0:54:22And you say...

0:54:22 > 0:54:26Go to sleep, lobster.

0:54:28 > 0:54:32Go to sleep, lobster.

0:54:32 > 0:54:35'Felicity believes that by hypnotising the lobster,

0:54:35 > 0:54:41'it invokes a becalmed state - therefore a more relaxed death and juicier, more tender meat.'

0:54:41 > 0:54:46Go to sleep, lobster. Go to sleep.

0:54:46 > 0:54:48'Even I'm starting to drift off.'

0:54:48 > 0:54:51He shouldn't move now. OK, so it's your turn.

0:54:51 > 0:54:53So I up-end my lobster.

0:54:53 > 0:54:59And sort of try and make sure it's got a nice yoga position.

0:54:59 > 0:55:05Go to sleep, lobster. Go to sleep, lobster.

0:55:05 > 0:55:09You cannot resist the power of my charms, lobster.

0:55:09 > 0:55:12Go to sleep, lobster.

0:55:12 > 0:55:15He is succumbing to your charms, Val.

0:55:15 > 0:55:18Ignore the chillies, lime and garlic.

0:55:18 > 0:55:19Oh, now, don't be cruel to it.

0:55:19 > 0:55:22Sorry, sorry. No, I am taking this deadly seriously.

0:55:22 > 0:55:24I'm not thinking foodie thoughts.

0:55:24 > 0:55:28No. No, no, no. Whisper to it.

0:55:28 > 0:55:32(Go to sleep, lobster. Go to sleep, lobster.)

0:55:32 > 0:55:37That's one of the most extraordinary things I've ever done or seen.

0:55:37 > 0:55:39There you go, you see.

0:55:39 > 0:55:41'And with the lobsters deeply hypnotised,

0:55:41 > 0:55:46'my preferred method of killing them is by piercing them firmly through the indent on the back of the head,

0:55:46 > 0:55:48'which kills them instantly.'

0:55:48 > 0:55:52Any movement that might occur in the lobster

0:55:52 > 0:55:57after it's been cut in half is purely nerves, the animal is dead.

0:55:58 > 0:56:01So we're going to go Mexican on this one. Lots of garlic and chilli.

0:56:01 > 0:56:07'I'm making Lobster Mojo de Ajo, a dish inspired by my travels in Central America.'

0:56:09 > 0:56:14'Whilst Felicity peels a whole bulb of garlic, I chop up a couple of smoked chipotle chillies.'

0:56:16 > 0:56:22I like this chilli because of its fantastic, fruity,

0:56:22 > 0:56:25strong, smoky taste.

0:56:25 > 0:56:29'The chopped garlic goes into a pan with some light olive oil for about ten minutes.'

0:56:29 > 0:56:32Glug that in, just so the garlic's coloured.

0:56:32 > 0:56:36'But it mustn't burn, so keep the heat very gentle.'

0:56:36 > 0:56:41That garlic's changed colour, it's a dark ivory colour. Take that off.

0:56:41 > 0:56:43'Add the chopped chillies.

0:56:43 > 0:56:46'Throw in a teaspoon of salt and the juice of one lime.'

0:56:48 > 0:56:52Can you taste that little bit of lime in the oil?

0:56:52 > 0:56:53Mmm.

0:56:53 > 0:56:56I'm going to crack the claw.

0:56:56 > 0:56:59Cos you don't want to be doing that once it's cooked.

0:57:00 > 0:57:07Brush the punchy oil onto the lobster, and barbecue for around four minutes each side.

0:57:10 > 0:57:13I'm feeling very lobster-like.

0:57:13 > 0:57:17Stand on your head and I'll hypnotise you!

0:57:19 > 0:57:23Once it's turned a bright pink colour, it's ready to eat.

0:57:23 > 0:57:28Dress with the chilli and garlic from the oil, and tuck in.

0:57:30 > 0:57:35Mmm, that's so good! Whoa.

0:57:35 > 0:57:36Fantastic.

0:57:36 > 0:57:41I have to say, that's the way it should turn out.

0:57:41 > 0:57:45Tasting extra tender, don't you think,

0:57:45 > 0:57:47because of it being hypnotised?

0:57:47 > 0:57:51Of course, a very tender hypnotised lobster.

0:57:51 > 0:57:54And the rich, sweet meat, the smoked chilli.

0:57:54 > 0:57:57Yes. It's lovely. Absolutely lovely.

0:57:57 > 0:58:01I'm going to finish this half.

0:58:05 > 0:58:07Now, we're not cooking live in the studio today,

0:58:07 > 0:58:11we're showing you highlights from the Saturday Kitchen recipe archives.

0:58:11 > 0:58:13Still to come on today's Best Bites -

0:58:13 > 0:58:16Atul Kochhar goes up against Cyrus Todiwala

0:58:16 > 0:58:19in the all-Indian omelette challenge.

0:58:19 > 0:58:21They call Ken Hom the wizard of the wok -

0:58:21 > 0:58:24this garlic chicken recipe with Szechuan noodles

0:58:24 > 0:58:26is seeing the great man at his very best.

0:58:26 > 0:58:30Talk show host Jerry Springer faced his Food Heaven or Food Hell.

0:58:30 > 0:58:34Did he get the mighty cheeseburger and skinny fries for Food Heaven,

0:58:34 > 0:58:37or a mint and vodka panna cotta with sauted strawberries,

0:58:37 > 0:58:39that was lined up for Food Hell?

0:58:39 > 0:58:42You can find out what he gets at the end of today's show.

0:58:42 > 0:58:46Now, here's Paul Rankin with a sizzling summertime recipe.

0:58:46 > 0:58:48- What are you cooking? - It's a char-grilled tuna.

0:58:48 > 0:58:51Tuna's a lovely summer sort of fish.

0:58:51 > 0:58:55Going to sort of pepper it and coriander it. To give it a little bit of spice and flavour.

0:58:55 > 0:58:59- Little bit of salt going on there, as well.- Coriander seed? Not... - Coriander seed, absolutely.

0:58:59 > 0:59:02And the vinaigrette or salsa that we're going to do,

0:59:02 > 0:59:05we're going to roast the red onion and tomatoes

0:59:05 > 0:59:08under the grill - bit of olive oil and coriander seed.

0:59:08 > 0:59:11Then we add lemon juice, olive oil, salt, pepper and a bit of fresh coriander.

0:59:11 > 0:59:16We're going to serve that with these matchstick shoestring potatoes and a little salad.

0:59:16 > 0:59:20- So, let's get cracking. - You want me to do the old potatoes? You do the tomatoes.

0:59:20 > 0:59:22You get that sort of cut up first,

0:59:22 > 0:59:26- but...- Now, for these potatoes, you can't really do it without using a mandoline.

0:59:26 > 0:59:28You can spend ages...

0:59:28 > 0:59:30You can if you're very good with a knife.

0:59:30 > 0:59:35And to a certain extent, they don't need to be perfect, you know.

0:59:35 > 0:59:40The trick with the shoestring potatoes is to use a good potato, first of all. A fairly new one.

0:59:40 > 0:59:42What would people go for, really?

0:59:42 > 0:59:47- You know, new season Maris Pipers or Cyprus potatoes. That sort of thing, you know?- Yup.

0:59:47 > 0:59:50And those are going to cook up really well for you.

0:59:50 > 0:59:55Now, with the tomatoes, I just give them a little nick. I take out the little stalk.

0:59:55 > 0:59:59It's a sort of cheffy thing, you don't really need to do that.

0:59:59 > 1:00:01About 10 or 15 seconds into boiling water.

1:00:01 > 1:00:08And especially for something like this sort of vinaigrette, I like to take the skin off, yeah?

1:00:08 > 1:00:11Something like a salad, I wouldn't always take the skin off.

1:00:11 > 1:00:13And then whack them into cold water.

1:00:17 > 1:00:21So, the idea is with these potatoes, just cold water...

1:00:21 > 1:00:25- just to crisp them up. And then just dry them off really well. That's the secret.- Yeah.

1:00:25 > 1:00:28Before you deep-fat fry them.

1:00:28 > 1:00:31But also, you don't want to deep-fat fry them too hot, do you?

1:00:31 > 1:00:37No, no. Because what you're really trying to do is crisp them up.

1:00:37 > 1:00:41If you cook them too high, what's going to happen is that they'll go brown,

1:00:41 > 1:00:43but they'll still be soggy in the middle.

1:00:43 > 1:00:47- So you won't get that lovely crispy effect that we're after, you know? - OK. So, what - about 160?

1:00:47 > 1:00:50About... Yeah, 160, 170.

1:00:50 > 1:00:53- 160.- 160.- Yeah.

1:00:53 > 1:00:57But you can start them at 170, cos they're going to drop the temperature...

1:00:57 > 1:00:58170.

1:00:58 > 1:01:01Make that 165.

1:01:02 > 1:01:07- I thought you were going to peel the tomatoes for me.- I'm doing my chips.

1:01:07 > 1:01:10And he's totally decided to do something else!

1:01:10 > 1:01:12It's great, isn't it? Cos I'd rather do my own chips.

1:01:12 > 1:01:15It's great making chips, isn't it, Nat?

1:01:15 > 1:01:19- Do you like your chips? - I like my chips.- I thought so, aye.

1:01:19 > 1:01:22Thank you very much.

1:01:22 > 1:01:24Right, do you want me to peel those?

1:01:24 > 1:01:26Well, what I would like you to do,

1:01:26 > 1:01:28because I need to get the onion started...

1:01:28 > 1:01:30You can chop the onion if you want.

1:01:30 > 1:01:33I'll chop them up, yeah.

1:01:33 > 1:01:35Cut them in half like this...

1:01:35 > 1:01:38- and then just squeeze the seeds out. - You don't want the seeds?

1:01:38 > 1:01:41It's no big deal, but we don't really want the seeds.

1:01:41 > 1:01:43So the red onion, it's quite a rustic recipe.

1:01:43 > 1:01:48It's not one of those recipes you're going to read - apart from the shoestring potatoes -

1:01:48 > 1:01:51and say, "No, I can't do that, I can't do julienne cut

1:01:51 > 1:01:53"or I can't do shoestring fries or something."

1:01:53 > 1:01:56We're just going to cut these in nice chunks.

1:01:56 > 1:01:59It's nice and rustic, it's simple...

1:01:59 > 1:02:02and it's all about the good ingredients.

1:02:02 > 1:02:06So this time of year, we're talking fine olive oil,

1:02:06 > 1:02:08nice fresh red onions, you know.

1:02:08 > 1:02:11They've got nice bite at this time of year. And the tomatoes are full of flavour.

1:02:11 > 1:02:15So, the other thing I need to get in there is the coriander seed.

1:02:15 > 1:02:22Now, coriander seed has a lovely sort of orangey, slightly spicy flavour and aroma to it.

1:02:22 > 1:02:26- Nat, you're not a big fan of coriander, are you? - No.- Coriander seed or coriander leaf?

1:02:26 > 1:02:30- Cos the two taste totally different. - Obviously.- Which don't you like?

1:02:30 > 1:02:33It's the leaf I think that I'd probably identify.

1:02:33 > 1:02:37He's about to put a bush of that in it as well.

1:02:38 > 1:02:41You're a man of poor taste, Nat!

1:02:41 > 1:02:43Fennel's the veggie of the gods.

1:02:43 > 1:02:47IRISH ACCENT: You're hardly cooking the tuna at all.

1:02:47 > 1:02:50They invented ovens for a reason.

1:02:50 > 1:02:53Sushi's out the window.

1:02:53 > 1:02:57- This is a cracker, man! - No, I think you're right...

1:02:57 > 1:03:00So if we just mix those up a little bit...

1:03:00 > 1:03:02All the way from Ireland to cook fish and chips, that's all it is.

1:03:02 > 1:03:05Whack 'em under the grill, really good hot grill.

1:03:05 > 1:03:08Just until they're starting to blister.

1:03:08 > 1:03:09Now, we haven't even started the tuna yet.

1:03:09 > 1:03:13Well, you've got three minutes left.

1:03:13 > 1:03:16Three minutes left. Are you serious?

1:03:16 > 1:03:18- Yes.- Talking too much. OK, here we go.

1:03:20 > 1:03:23Ground up the pepper and the coriander.

1:03:23 > 1:03:26Now, there's nothing quite like freshly cracked pepper.

1:03:26 > 1:03:28So, I think this is a step that makes a huge difference.

1:03:28 > 1:03:30Yeah, OK.

1:03:30 > 1:03:32The tuna. These lovely tuna steaks.

1:03:32 > 1:03:34No funny bits on it. No skin, et cetera.

1:03:34 > 1:03:36- Little bit of salt going on there. - Yup.

1:03:36 > 1:03:39Do salt on both sides.

1:03:39 > 1:03:41Little bit of pepper... No, we've got the pepper in there,

1:03:41 > 1:03:45that's right. So, I'm only going to crust it on one side, yeah?

1:03:45 > 1:03:49And this will not take very long to cook. This will take about two and half minutes,

1:03:49 > 1:03:54- is that how long it'll take to cook? - Yeah, it's kind of like that. Because it's all you've got left!

1:03:54 > 1:03:58Ah, perfect. So, on to a really hot char-grill.

1:03:58 > 1:04:03Whack it up. And now I need some lemon juice, James, please?

1:04:03 > 1:04:05Yeah, it's coming, Chef. Yeah.

1:04:05 > 1:04:09- Lemon juice. - I like the way you call me Chef!

1:04:09 > 1:04:12So we're just going to give a little criss-cross onto this.

1:04:12 > 1:04:15Chips are going to be great, anyway, that's the thing...

1:04:15 > 1:04:17If it's sticking... Your fish might stick for two reasons.

1:04:17 > 1:04:20One, your grill's maybe not quite not enough...

1:04:20 > 1:04:24Number two - if it's a little bit wet it might stick as well.

1:04:24 > 1:04:26Now, I mentioned you've been extremely busy.

1:04:26 > 1:04:29How many restaurants have you got now, in Ireland?

1:04:29 > 1:04:34I've got like, three main restaurants - Cayenne, Roscoff, Rain City -

1:04:34 > 1:04:36and then I've got five cafes.

1:04:36 > 1:04:39And it's all too much, it's all a bit too much.

1:04:39 > 1:04:41And struggling for chefs, is that right?

1:04:41 > 1:04:44Yeah, yeah, yeah - if there's any chefs out there, you want a job...

1:04:44 > 1:04:46I'm your man. You'll work beside me.

1:04:46 > 1:04:48It's not as hectic as this normally.

1:04:48 > 1:04:51Yeah, you could make chips all day, it's brilliant.

1:04:51 > 1:04:55I'll make you work harder than James Martin!

1:04:55 > 1:04:57I need a decent-sized bowl for this.

1:04:57 > 1:05:00- They've stolen all the bowls. - There you go.

1:05:03 > 1:05:05Now, lovely roasty, toasty in there.

1:05:05 > 1:05:08You could add a touch of sugar, if your tomatoes weren't sweet enough.

1:05:08 > 1:05:13In goes the lemon juice. Remember we've got the coriander seed in there already.

1:05:13 > 1:05:15In goes the fresh...

1:05:16 > 1:05:18..coriander.

1:05:18 > 1:05:20I'll turn that over.

1:05:20 > 1:05:24And then lots of extra-virgin olive oil.

1:05:24 > 1:05:27Lots of extra-virgin olive oil, yeah.

1:05:27 > 1:05:30- How much?- Plenty.

1:05:30 > 1:05:33Perfect, perfect. OK.

1:05:33 > 1:05:35Bit more salt in there.

1:05:35 > 1:05:37And it's as easy as...

1:05:37 > 1:05:41- Where's the fries? Have you seasoned those? - The chips are perfect.- Seasoned?

1:05:41 > 1:05:45Yeah, a little bit too much salt now. But other than that...

1:05:45 > 1:05:48Little bit of fresh rocket going onto this now.

1:05:48 > 1:05:52This is what's going to give it a lovely salady...

1:05:52 > 1:05:55Got a spoon? I'll give that tuna one more turn.

1:05:58 > 1:06:00No, leave it, James. You're going to ruin it...

1:06:05 > 1:06:10Lovely bright colours. Lovely, fresh easy to eat.

1:06:10 > 1:06:13And use a good quality olive oil. As good a quality as you can afford.

1:06:14 > 1:06:17- Yeah.- Chips go at the back.

1:06:17 > 1:06:20- Make them nice and high. - You could do this

1:06:20 > 1:06:23- on the barbecue tomorrow. - It's exactly that sort of thing.

1:06:23 > 1:06:27If the sun is shining, buy yourself some tuna.

1:06:27 > 1:06:30That will be nicely rare in the middle. Just as I like it.

1:06:30 > 1:06:33And that is my seared tuna

1:06:33 > 1:06:36with roast red onion and tomato vinaigrette.

1:06:36 > 1:06:37Don't forget the chips!

1:06:37 > 1:06:40And the shoestring chips a la James Martin.

1:06:45 > 1:06:46Hard work.

1:06:46 > 1:06:49It was hard work, you are right there. There we go.

1:06:49 > 1:06:52- You didn't do much! - What do you mean, I didn't do much?!

1:06:52 > 1:06:56- These chips are perfect. - Look at that!

1:06:56 > 1:07:00- There is your fork, knife and fork. - Where do I start? Fantastic.

1:07:00 > 1:07:03- With that tuna...- It's simple,

1:07:03 > 1:07:06but it comes together and you think oh, I want to eat that.

1:07:06 > 1:07:08I love that sort of food.

1:07:08 > 1:07:10You just want to roll up your sleeves and get stuck in.

1:07:10 > 1:07:14- And actually, the coriander seed... - Fantastic! Are you not having any?

1:07:14 > 1:07:17Yeah, pass it down!

1:07:17 > 1:07:20The shoestring fries sort of gives it a nice sort of hay theme.

1:07:20 > 1:07:25Yes, shoestring fries, I like those. And also, with the tuna, you could mix-and-match the fish?

1:07:25 > 1:07:27- Salmon works, salmon works really well.- Yeah.

1:07:27 > 1:07:30Any fatty fish that work well in the grill, work well with that.

1:07:30 > 1:07:32That is terrific.

1:07:36 > 1:07:39Now, omelettes are not often on the menu at Indian restaurants.

1:07:39 > 1:07:43So when Cyrus Todiwala went up against Atul Kochhar

1:07:43 > 1:07:45in the omelette challenge, I didn't have high hopes.

1:07:45 > 1:07:47Let's see if I was right.

1:07:47 > 1:07:51Right, down to business. All the chefs on the show battle it out against the clock and each other

1:07:51 > 1:07:56to test how fast they can make a three-egg omelette. Atul, 31 seconds over there.

1:07:56 > 1:08:02- Vivek equally as slow. 29 seconds as well.- He's a good boy, Vivek.

1:08:02 > 1:08:05- Yeah, one of your old boys.- Come on!

1:08:05 > 1:08:06Atul 29 seconds.

1:08:06 > 1:08:10Usual rules apply. Let's put the clocks on the screen, please.

1:08:10 > 1:08:15Are you ready? Three-egg omelette, cooked as fast as you can.

1:08:15 > 1:08:18Mr Professor. Are you ready? Three, two, one, go!

1:08:28 > 1:08:30Come on, Atul.

1:08:30 > 1:08:32I'm trying, I'm trying, all right?

1:08:33 > 1:08:36Brand-new pans, so no excuse.

1:08:36 > 1:08:37Come on, Miley Cyrus!

1:08:37 > 1:08:39It does mean that it doesn't work.

1:08:45 > 1:08:49This is not finishing up one of the fastest ones we have ever done.

1:08:49 > 1:08:51I'm trying, all right?

1:08:51 > 1:08:53- But a skewer in it.- We have a plan.

1:08:54 > 1:08:58- Going to put some cheese inside, Chef?- All right, OK.- Indian cheese.

1:08:59 > 1:09:01Thank you.

1:09:01 > 1:09:03You've got green chillies here,

1:09:03 > 1:09:06I would love to have put some green chillies in.

1:09:06 > 1:09:09Three and half minutes gone. We got there.

1:09:10 > 1:09:12Come on!

1:09:19 > 1:09:21- You ready?- Just get it on!

1:09:24 > 1:09:25Well done.

1:09:28 > 1:09:31I don't know what you are applauding for!

1:09:31 > 1:09:33At least you'll get to eat a perfect omelette.

1:09:33 > 1:09:36The first time on Saturday Kitchen you can eat the omelette, come on.

1:09:36 > 1:09:39- Appreciate it.- It's negotiable, whether...

1:09:39 > 1:09:40- Mmm.- Never mind the timing.

1:09:44 > 1:09:47I know. Bins are there.

1:09:47 > 1:09:49You both were the same. 1.04.02.

1:09:49 > 1:09:53- The idea of this was you were supposed to get quicker. - Oh, sorry. Next time.

1:09:53 > 1:09:56- Try next time, OK?- I preferred the fastest one as well, to taste.

1:10:01 > 1:10:06Now, Ken Hom practically introduced us all in this country to the joys of Chinese cooking.

1:10:06 > 1:10:09So here he is with his trademark piece of wok magic.

1:10:09 > 1:10:13- What are we cooking, Ken?- Chicken.

1:10:13 > 1:10:16We have chicken combined with cucumber, lots of garlic,

1:10:16 > 1:10:22spring onions, some chilli bean sauce, and salt that'll go with the cucumber.

1:10:22 > 1:10:25We are cooking this in two parts. The chicken and then the noodles.

1:10:25 > 1:10:28- Exactly.- What is this called? - Garlic chicken with cucumber,

1:10:28 > 1:10:30which is very from northern China,

1:10:30 > 1:10:32perfect for a Chinese New Year.

1:10:32 > 1:10:36And then we have a lovely noodle dish which is

1:10:36 > 1:10:41sort of like a bolognese, made with minced pork.

1:10:41 > 1:10:44And we have soy sauce, rice wine,

1:10:44 > 1:10:47spring onions, garlic and ginger, which is the Holy Trinity.

1:10:47 > 1:10:52Some lovely sesame paste and again chilli bean sauce...

1:10:52 > 1:10:54This is the most important bit? Szechuan peppercorns?

1:10:54 > 1:10:57Yes, Szechuan peppercorn, which is absolutely wonderful,

1:10:57 > 1:11:01because it has a numbing, tingling sensation - and it's legal!

1:11:03 > 1:11:05And we have...

1:11:05 > 1:11:10chilli oil and again a little bit of soy sauce and stock.

1:11:10 > 1:11:12- Let's get cooking. - Lots of ingredients.

1:11:12 > 1:11:14- I'll crack on with the cucumber. - Yes, please.

1:11:14 > 1:11:16Peel the cucumber and the chicken,

1:11:16 > 1:11:18I'm just cutting it into chunks like this.

1:11:18 > 1:11:25Very easy. What you want to do... This chicken is a symbol of fortune.

1:11:25 > 1:11:28For Chinese New Year we tend to always have a chicken

1:11:28 > 1:11:30and actually, we have it whole.

1:11:30 > 1:11:33Because it's supposed to be whole with the legs...?

1:11:33 > 1:11:38Exactly. This is something people would make at home very easily.

1:11:38 > 1:11:42Now, what we're going to do with the chicken is just...

1:11:42 > 1:11:46- Yeah, cut that, seed that. - The cucumber?

1:11:46 > 1:11:49You mentioned in northern China...

1:11:49 > 1:11:51That is Beijing, this is the kind of dish...

1:11:51 > 1:11:53The reason I want to make this

1:11:53 > 1:11:56is because of the Olympics coming up this year

1:11:56 > 1:12:00and I think this is the kind of thing that you would find

1:12:00 > 1:12:04if you went to Beijing...

1:12:04 > 1:12:07- Are you going to the Olympics, by the way?- Not really, no.

1:12:07 > 1:12:09If you went to Beijing,

1:12:09 > 1:12:14you would see this type of dish served in restaurants or in homes.

1:12:14 > 1:12:16Now, what we do is...put that in hot water...

1:12:16 > 1:12:20- Also, chicken is quite traditional in Chinese New Year?- Absolutely.

1:12:20 > 1:12:23It is something that is eaten a lot of.

1:12:23 > 1:12:27We have the garlic, which we are going to chop up.

1:12:27 > 1:12:31And remember, when you are chopping garlic,

1:12:31 > 1:12:35you should chop it sort of coarsely.

1:12:35 > 1:12:38In a lot of dishes, they chop it too fine

1:12:38 > 1:12:41and you don't really get the taste of the garlic.

1:12:41 > 1:12:42The salt goes into the cucumber, yes?

1:12:42 > 1:12:46You want to salt it get all the water out.

1:12:46 > 1:12:48Once you salt it, put it in a colander

1:12:48 > 1:12:51- and the water will drain out? - Exactly. Takes about 20 minutes.

1:12:51 > 1:12:54- I'll just show you how much water is actually...- Yes.

1:12:54 > 1:12:58- OK.- See the water in there, you can see already.- Look at that.

1:12:58 > 1:13:01That's all just come out of it. Just watch this off?

1:13:01 > 1:13:03Lovely. Just wash it off, please.

1:13:05 > 1:13:09- There we go.- OK.- I had never thought you would put cucumber in a stir-fry.

1:13:09 > 1:13:13You know, that's very northern Chinese.

1:13:13 > 1:13:15You take all that cucumber

1:13:15 > 1:13:17and it tastes like a lot of different dishes.

1:13:17 > 1:13:21Now, if you could take those noodles and throw that into there.

1:13:21 > 1:13:25- And these want a couple of minutes? - Yes, a couple of minutes. Lovely.

1:13:25 > 1:13:28Now, do you salt the water for the noodles? Or plain boiling water?

1:13:28 > 1:13:31You don't really need to salt it because that's going to be absorbed

1:13:31 > 1:13:37by all those lovely sauces that we are going to be using in that.

1:13:37 > 1:13:39The common mistake is, when people...

1:13:39 > 1:13:42because obviously, you are famous for the woks.

1:13:42 > 1:13:44The common mistake is, people always -

1:13:44 > 1:13:47and you keep telling them, never stir-fry with sesame oil.

1:13:47 > 1:13:50Yes. Because everybody thinks sesame oil tastes so wonderful

1:13:50 > 1:13:53but they don't realise that it's only a seasoning.

1:13:53 > 1:13:56It's not meant to be cooked with. You understand?

1:13:56 > 1:13:59Because it's too strong and it will burn

1:13:59 > 1:14:02if you start to heat it up

1:14:02 > 1:14:04- the way it is in the wok. - So use groundnut oil?

1:14:04 > 1:14:08Yes. And make sure that it's very, very hot.

1:14:08 > 1:14:10I've lost my other chopstick, but...

1:14:11 > 1:14:15- Ah, it's OK.- You can use that.- Did you find my chopstick?- There you go.

1:14:15 > 1:14:21- Good, steal it. Thank you.- There you go.- Now, we just keep stirring that.

1:14:21 > 1:14:25And that will cook quite quickly.

1:14:25 > 1:14:27Have you ever cooked Chinese food?

1:14:27 > 1:14:30- I can make stir-fries. - You can make stir-fries.

1:14:30 > 1:14:32- Yeah, she's good.- Good stir-fries.

1:14:32 > 1:14:37- Those years at college, that's what it is.- Salt and pepper.

1:14:37 > 1:14:40Now, what we are going to do is, if you could chop...

1:14:40 > 1:14:42OK, give me the ginger

1:14:42 > 1:14:45and if you could chop some of the garlic for me, that would be lovely.

1:14:45 > 1:14:46Chop some garlic.

1:14:46 > 1:14:48Now this is typical Szechuan dishes.

1:14:48 > 1:14:50Lots of different flavours,

1:14:50 > 1:14:55strong flavours which are actually quite vital.

1:14:55 > 1:14:58And you know the thing about ginger,

1:14:58 > 1:15:01don't ever use a machine to chop it.

1:15:01 > 1:15:03It should be chopped by hand,

1:15:03 > 1:15:05simply because it is very fibrous.

1:15:05 > 1:15:09And it is very quick. If you chop it by hand,

1:15:09 > 1:15:14it's much better for the taste. OK, lovely.

1:15:14 > 1:15:18Chinese food has always been a big association with healthy food,

1:15:18 > 1:15:20because you are doing these restaurants as well,

1:15:20 > 1:15:22- all on healthy food, is that right? - Yes.

1:15:22 > 1:15:25Well, the whole thing is, if you use a small amount of oil,

1:15:25 > 1:15:27it is very healthy.

1:15:27 > 1:15:31Like, this dish is about as healthy as you can get.

1:15:31 > 1:15:34There's hardly any fat in it.

1:15:34 > 1:15:37- And you have taken the skin off the chicken as well.- Exactly.

1:15:37 > 1:15:39I'm just going to add this lovely chilli bean sauce,

1:15:39 > 1:15:42which is out of this world.

1:15:42 > 1:15:43OK.

1:15:43 > 1:15:47I'll let you stir that for a second. I will take this.

1:15:47 > 1:15:52- I leave you with the cocktail sticks, I'll just use that.- OK.

1:15:52 > 1:15:55Oh, come on! All these young guys, they're not...

1:15:57 > 1:16:00Go on, then. Hot wok, there.

1:16:00 > 1:16:02- That is a hot wok. - That is a hot wok, yeah.

1:16:04 > 1:16:09- OK.- But this is the secret.- You know what, that is what gives the flavour.

1:16:09 > 1:16:14You see? It's all the heat that gives that kind of grilled, smoky flavour.

1:16:14 > 1:16:16And of course, for Chinese New Year,

1:16:16 > 1:16:21what better than to have all this lovely smells.

1:16:22 > 1:16:25- OK, now, we are going to finish here. - Doing these noodles here.

1:16:25 > 1:16:27Those noodles, are they cooked?

1:16:28 > 1:16:34- OK.- Yeah.- Now, at the very end I am adding my sesame oil.

1:16:34 > 1:16:36Just for flavouring.

1:16:36 > 1:16:41And again, that is also very northern Chinese. This is done.

1:16:41 > 1:16:46- Looks fantastic, really. And so quick, as well.- Yes.

1:16:46 > 1:16:49I think that's the... sort of the beauty of this type of cooking,

1:16:49 > 1:16:51is that it is perfect for today

1:16:51 > 1:16:55when people are busy and they want something quick

1:16:55 > 1:16:56but also something good.

1:16:56 > 1:16:58Now, if you could hand me all that stuff over there.

1:16:58 > 1:17:00- I'll slice this for you. - Yes, thank you.

1:17:00 > 1:17:04Now, a lot of people don't know you invented the flat-bottomed wok.

1:17:04 > 1:17:09- I didn't invent it. - Is it for Europeans?

1:17:09 > 1:17:12Well, the problem is that most of the woks,

1:17:12 > 1:17:15if you go to Beijing,

1:17:15 > 1:17:19it sits in a concave holder.

1:17:19 > 1:17:24But here, the problem with a Western hob is that it is very flat.

1:17:24 > 1:17:26So it's very hard to get that heat.

1:17:26 > 1:17:29But when I was cooking,

1:17:29 > 1:17:31especially in this country,

1:17:31 > 1:17:35I thought, there must be a way for people to do Chinese cooking

1:17:35 > 1:17:37and make it taste authentic.

1:17:37 > 1:17:40And I found that this is the best way to do it,

1:17:40 > 1:17:42by keeping it nice and flat, and hot.

1:17:42 > 1:17:45Adding the spring onions.

1:17:45 > 1:17:48It's all these wobbly holders here.

1:17:48 > 1:17:52- Transfer that over to there. - Thank you.- There you go.- OK.

1:17:52 > 1:17:55- And we have our noodles.- Noodles go in.- You throw that in.- Yeah.

1:17:55 > 1:17:57Now a touch of sauce.

1:17:57 > 1:18:01The thing I love about Chinese food, everything has a meaning.

1:18:01 > 1:18:07- It has a purpose.- Well, noodles for New Year's means long life.

1:18:07 > 1:18:11And the thing is that you are always admonished never to cut the noodles.

1:18:11 > 1:18:14I remember my mother saying slurp them, don't cut them.

1:18:14 > 1:18:16Just slurp them all the way up.

1:18:16 > 1:18:19And actually, for a child, that's really wonderful.

1:18:19 > 1:18:23Here in this country, you are taught not to do that, right?

1:18:23 > 1:18:28Now this is the chilli oil which will add a lovely flavour to this.

1:18:28 > 1:18:31- This is the secret? - This is Szechuan peppercorn.

1:18:31 > 1:18:35You can buy it in supermarkets. It has that wonderful aroma.

1:18:35 > 1:18:39What you need to do is roast it in a dry pan and then crush it up,

1:18:39 > 1:18:40like you did.

1:18:40 > 1:18:43Now, we're just looking at this.

1:18:43 > 1:18:45What's lovely about this is

1:18:45 > 1:18:47that the noodles absorb all that wonderful flavour.

1:18:47 > 1:18:52- A few of those in?- Throw a lot of it in.- A lot of it?- Yes.

1:18:52 > 1:18:55There is a Chinese term called ma-la.

1:18:55 > 1:19:02Which means... "Ma" is numbing and with the chillies, it's hot.

1:19:02 > 1:19:06- So hot and numbing food. - Hot and numbing. Looks fantastic.

1:19:06 > 1:19:11Perfect for this time of year, when it's a bit cool. And here we are.

1:19:11 > 1:19:13You can just smell that.

1:19:13 > 1:19:15And you need to serve this in a bowl,

1:19:15 > 1:19:19and slurp it all up and have a nice long life.

1:19:19 > 1:19:21Perfect. Remind us what those dishes are, again?

1:19:21 > 1:19:26It's spicy Szechuan noodles for long life

1:19:26 > 1:19:29and we have garlic chicken with cucumber.

1:19:29 > 1:19:31And not a rat in sight!

1:19:36 > 1:19:41It looks fantastic. Smells fantastic.

1:19:41 > 1:19:44I know you guys are all excited! Come on over here, Ken.

1:19:44 > 1:19:49- They're hungry.- Dive into that. Tell us what you think.

1:19:49 > 1:19:53Will I get the long one, where it slurps? Slurp, but ladies first.

1:19:53 > 1:19:56- Thank you.- Don't cut the noodles, slurp them.

1:19:56 > 1:19:57I'm going to try some of this.

1:19:57 > 1:19:59It's amazing, when you see how hot... Because that's...

1:19:59 > 1:20:04when the wok is really hot, all the food remains very hot.

1:20:04 > 1:20:10Even that dish that came out first, they are both the same temperature.

1:20:10 > 1:20:12And a great tip you told me, instead of adding more oil,

1:20:12 > 1:20:15a touch of water, if you are cooking vegetables and they don't cook.

1:20:15 > 1:20:20- Or a little splash of wine.- Sorry! You can leave it with me!

1:20:20 > 1:20:22- What do you reckon?- Mm-mm!

1:20:29 > 1:20:33Jerry Springer is a TV presenter who is used to putting people on the spot

1:20:33 > 1:20:36so how would he react when the tables were turned

1:20:36 > 1:20:39and he had to face Food Heaven or Food Hell. Let's see.

1:20:39 > 1:20:43Everyone in the studio has made their minds up. Jerry, just to remind you,

1:20:43 > 1:20:45your Food Heaven would be sat right in front of me.

1:20:45 > 1:20:51- I can tell why you put me in front of the fire. I know where I'm going! - You are actually going to cook.

1:20:51 > 1:20:56It could be transformed, this beautiful piece of Highland beef.

1:20:56 > 1:21:01This could be transformed into a cheeseburger with Monterey Jack cheese and sweetcorn butter.

1:21:01 > 1:21:05Alternatively, your dreaded Food Hell could be like gardeners world.

1:21:05 > 1:21:08A selection of mint - ginger mint, common mint, all different types of mint

1:21:08 > 1:21:12- turned into a panna cotta with warm strawberries.- Wonderful.

1:21:12 > 1:21:15- The strawberries are nice. - How do you think everybody voted?

1:21:15 > 1:21:19Well, of course they voted for me to go to hell.

1:21:19 > 1:21:23If you had counted on the two girls, they would have done. But the two guys chose Food Heaven.

1:21:23 > 1:21:26They like burgers as well, so we're going to do the burger.

1:21:26 > 1:21:31I'm going to heaven? Hey, guys! How are you doing?

1:21:31 > 1:21:32How are you doing?

1:21:32 > 1:21:34He's off, they go. Goodbye!

1:21:34 > 1:21:38You aren't the first woman to tell me to go to hell!

1:21:38 > 1:21:40THEY LAUGH

1:21:40 > 1:21:43Right, what I'm going to do... Can you make some chips for me, please?

1:21:43 > 1:21:45We have got a middle lower cut, which is this stuff.

1:21:45 > 1:21:48This is from Highland beef.

1:21:48 > 1:21:53It is one of the oldest breeds of beef in the world.

1:21:53 > 1:21:57It's a great...longhorn, it's commonly known as.

1:21:57 > 1:22:00Huge long horns, brown fur on its back. Beautiful. We've got our beef here.

1:22:00 > 1:22:06Now this is the middle lower cut, which is shoulder area here.

1:22:06 > 1:22:08The butcher said if you struggle to find it,

1:22:08 > 1:22:11and asked what it was, tell him it's the bingo wing of the cow.

1:22:11 > 1:22:15- What's that?- What's that? That's an onion. - I thought I'm going to heaven?

1:22:15 > 1:22:18- Yeah, it's an onion. - I don't like onions.

1:22:18 > 1:22:24- We won't put onions in then, that's fine. Do you like chili? - All right, yes.- OK.

1:22:24 > 1:22:27- I'm just making this recipe up as we go along, now.- Very good.

1:22:27 > 1:22:29So I would saute the onion

1:22:29 > 1:22:32in the pan and then pop it in here.

1:22:32 > 1:22:35- But seeing as you don't like it...! Parsley?- Very good.

1:22:35 > 1:22:36Happy with that?

1:22:36 > 1:22:39- All that goes in. Salt? - Salt is good. Great for the heart.

1:22:39 > 1:22:44Put plenty of seasoning in. Black pepper.

1:22:44 > 1:22:47- There we go. - This is going to look good.

1:22:47 > 1:22:54Blitz it. That's it. Now, the only thing about burgers like this,

1:22:54 > 1:22:56hopefully, is...

1:22:56 > 1:23:00- What happened? - It's happening, don't worry.

1:23:03 > 1:23:07It's the fact that you don't want to chop the meat too coarse...

1:23:07 > 1:23:09too much. I like it nice and coarse. So what we do,

1:23:09 > 1:23:11we have got our meat ready.

1:23:11 > 1:23:16- Monterey Jack cheese.- Very nice. - You like Monterey Jack?- I love it.

1:23:16 > 1:23:19You know, I've never tasted Monterey Jack. I've read about it.

1:23:19 > 1:23:22- Can I have a taste?- You have now. - Thank you. Do you want a bit?

1:23:22 > 1:23:24- I guess they don't have it in hell? - Nor in England.

1:23:24 > 1:23:26Monterey Jack cheese, we have here.

1:23:26 > 1:23:30And then we are going to grab our burger meat.

1:23:30 > 1:23:32Chips need to go in, guys, please.

1:23:32 > 1:23:36OK, I've just got a manky potato and I'm trying to get rid of my spots.

1:23:36 > 1:23:40- Place the cheese in the centre. - You place it in the centre?

1:23:40 > 1:23:43- Yeah, this is different. - You don't do the slice on top?- No.

1:23:43 > 1:23:46- Burger on top.- You hide the cheese? - Hide the cheese.

1:23:46 > 1:23:48So when it cooks, it's like a little parcel in the centre.

1:23:48 > 1:23:52The cheese melts. You're looking a bit bemused, Jerry.

1:23:52 > 1:23:56- This is interesting.- It's different. - It's different.- There you go.

1:23:56 > 1:24:01- Another one. Chips have gone in? - Chips are in.

1:24:01 > 1:24:06- Take the sweetcorn out, shred the sweetcorn off there, that would be great.- OK.

1:24:06 > 1:24:09I think they call this a juicy Lucy.

1:24:09 > 1:24:12- A juicy Lucy?- This, with the cheese in the middle.

1:24:12 > 1:24:15- You gotta hand it to Lucy.- Exactly.

1:24:15 > 1:24:17- There you go. - We have got our beef in there.

1:24:17 > 1:24:22Ideally, what we want to do... is sit this in the fridge. Really.

1:24:22 > 1:24:26Ideally, I want to go out to eat. No, this is good.

1:24:26 > 1:24:29Set this in the fridge and then leave this to firm up. Olive oil.

1:24:29 > 1:24:32Olive oil is healthy for you.

1:24:32 > 1:24:34Olive oil is great. Absolutely.

1:24:34 > 1:24:37- Burger stays in there. - Burger is in there.

1:24:37 > 1:24:39That goes straight in.

1:24:41 > 1:24:43- That corn needs to go in the pan. - Which pan?

1:24:43 > 1:24:46The pan of boiling water.

1:24:46 > 1:24:48- Thank you. I can do that. - When do you turn it?

1:24:48 > 1:24:50- I don't turn burgers.- You don't?

1:24:50 > 1:24:55I leave it as it is. Just before it goes into the oven, then I turn it.

1:24:55 > 1:24:56Oh, I see.

1:24:56 > 1:25:00The idea is that you pop that in the oven, flip it over.

1:25:00 > 1:25:03These are quite big burgers.

1:25:03 > 1:25:05So that's an oven!

1:25:05 > 1:25:09Yes, pop this in the oven for about ten minutes

1:25:09 > 1:25:12and then you have your burger.

1:25:12 > 1:25:15- A little bit more of this oil. - Anything else I can do, James?

1:25:15 > 1:25:18No, that's all right. Going to make a little bit of butter now.

1:25:18 > 1:25:21To go with it. Chips are cooking nicely.

1:25:21 > 1:25:24Then, with this...

1:25:25 > 1:25:27..little bit of chilli.

1:25:27 > 1:25:30- I know you like sweetcorn as well.- Sweetcorn I love.

1:25:30 > 1:25:33- Sweetcorn is very good. - Bit of sweetcorn there.

1:25:33 > 1:25:37Just a simple butter that you can do with your burger.

1:25:37 > 1:25:38- A bowl over here.- Yeah.

1:25:38 > 1:25:42- You put the butter in there. - Put the butter in.

1:25:42 > 1:25:45- Put the chili in.- Wait,

1:25:45 > 1:25:48if you listen close, you can hear the arteries clogging.

1:25:48 > 1:25:52We haven't finished there yet, Jerry. Haven't finished yet.

1:25:52 > 1:25:55- Bit of parsley. This is the healthy bit.- Yes.

1:25:55 > 1:25:58- You need to eat your greens. - That will neutralise the butter.

1:25:58 > 1:25:59Of course it will.

1:25:59 > 1:26:04Bit of that. In there. And then, if we drain off our sweetcorn...

1:26:04 > 1:26:08So when I turn green, you can blame it on the parsley?

1:26:08 > 1:26:13- And then we drain off our sweetcorn. - Oh, that's very nice.

1:26:13 > 1:26:15And the idea is, it melts the butter.

1:26:17 > 1:26:19There you go. And then, Soph, if you can mix this together.

1:26:19 > 1:26:21- I certainly can do that. - That would be great.

1:26:21 > 1:26:25- Jerry could probably do that as well.- Mix together.

1:26:25 > 1:26:28- And then a squeeze of lime. - No, I'll do it, don't worry.

1:26:28 > 1:26:30Don't get your hands dirty.

1:26:30 > 1:26:32Squeeze the line in, yeah.

1:26:32 > 1:26:35- Squeeze the lime in?- Squeeze the lime in.- Squeeze the lime.

1:26:35 > 1:26:39- Am I doing it?- Harder?- Harder? - Yeah, go harder.- This isn't hard?!

1:26:39 > 1:26:41I think that will do.

1:26:41 > 1:26:43- Excellent. - That's how you get me to hell.

1:26:43 > 1:26:46That's your good deed for the day.

1:26:46 > 1:26:48That's it. Would you like some tomatoes?

1:26:48 > 1:26:50- Tomato is good. - Tomato is wonderful.

1:26:50 > 1:26:53Tom-AY-toes are good also.

1:26:53 > 1:27:00- Tomatoes. And then a little bit of lettuce.- Lettuce, yeah. Can do that.

1:27:00 > 1:27:05- This is going to be excellent.- Then you got your burger.- Oh, very good.

1:27:06 > 1:27:12- Sits on top.- Oh... tom-ay-to... tom-ah-to, sorry.- Tom-ay-to.

1:27:12 > 1:27:15And then the idea is, we've got some of this on the side.

1:27:15 > 1:27:19- So you put that on the side.- Good. - Happy with that?

1:27:19 > 1:27:23Then you get the fries. Oh, there you go.

1:27:23 > 1:27:25I'm telling you, this is heaven.

1:27:25 > 1:27:29- This is heaven. There you go. Look at that. Perfect chips. - You are so lucky.

1:27:29 > 1:27:33All that time at the three Michelin star restaurant paid off.

1:27:33 > 1:27:34- Look at that!- Perfect.

1:27:34 > 1:27:37- Sure, put your fingers in my food. - Fries. Pile it on there.

1:27:37 > 1:27:42- Jerry, grab a knife and fork. - I certainly will.- I'll get one.

1:27:42 > 1:27:46- Do you want another? - Grab a knife and fork and dive in.

1:27:46 > 1:27:49This is going to be wonderful.

1:27:49 > 1:27:50Straight in there.

1:27:50 > 1:27:54- Isn't that finger food? You eat a hamburger with a knife and fork? - Bring the glasses, guys.

1:27:54 > 1:27:57- You can eat it however you want, boss.- Pick it up. That's it.

1:27:57 > 1:28:00THEY CHUCKLE

1:28:05 > 1:28:07We ought to be shouting, Jerry! Jerry!

1:28:07 > 1:28:11I'm impressed by how he got it all into his mouth in one go!

1:28:11 > 1:28:15- That was very, very good. You have obviously practised. - This is one big mouth. Mm!

1:28:20 > 1:28:23That's all we've got time for today on Best Bites.

1:28:23 > 1:28:26All the studio dishes from today are on our website

1:28:26 > 1:28:29along with thousands of other great recipes from the show.

1:28:29 > 1:28:32Just click onto bbc.co.uk/recipes.

1:28:32 > 1:28:35I'm back with more great moments from the Saturday Kitchen archives

1:28:35 > 1:28:37very soon, but in the meantime,

1:28:37 > 1:28:41have a great rest of your day and enjoy the weekend. Bye for now.

1:28:41 > 1:28:43Subtitles by Red Bee Media Ltd