Episode 37

0:00:02 > 0:00:05Good morning. Enjoy mouth-watering memories in today's Best Bites.

0:00:26 > 0:00:27Welcome to the show.

0:00:27 > 0:00:30We've raided the Saturday Kitchen store cupboard of recipes

0:00:30 > 0:00:32and found these brilliant dishes for you...

0:00:32 > 0:00:35a summer risotto of peas and marjoram

0:00:35 > 0:00:38for TV property guru Sarah Beeny.

0:00:38 > 0:00:41That's delicious. I know I'm going to love this.

0:00:41 > 0:00:45This is what I'd order if I went to a restaurant if it was on there.

0:00:45 > 0:00:46Or if you prefer meat on your plate,

0:00:46 > 0:00:50there's a sensational pork fillet with sauteed potatoes

0:00:50 > 0:00:55and a dry tartare sauce from the equally sensational Martin Blunos.

0:00:55 > 0:01:00If fish is more your thing, Marcus Wareing has a super sea trout recipe

0:01:00 > 0:01:03with baby gem lettuce and liquorice carrot.

0:01:03 > 0:01:07TV presenter Chris Tarrant faces his Food Heaven or Food Hell.

0:01:07 > 0:01:10There was a Thai-style shredded lamb salad for Food Heaven

0:01:10 > 0:01:14and a mouth-watering chocolate pudding with banana ice cream

0:01:14 > 0:01:16lined up for Food Hell.

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

0:01:19 > 0:01:21Stand by for some brilliant modern Japanese cooking

0:01:21 > 0:01:25from the one and only, and I love this guy's food, Nic Watt.

0:01:25 > 0:01:29- Good to have you on the show. - Thank you.- So what are we cooking?

0:01:29 > 0:01:33- I have a beautiful British lamb rack. - Brian's laughing.

0:01:33 > 0:01:35- Well done, son!- A bit of Kiwi(!)

0:01:35 > 0:01:38I am going to do a hot-pepper paste.

0:01:38 > 0:01:43When I say hot, it's not spicy hot. It is not knock-your-socks-off.

0:01:43 > 0:01:48- Good for barbecues. - Perfect for barbecues.

0:01:48 > 0:01:52This dish is normally cooked on open charcoal at the restaurant.

0:01:52 > 0:01:53I adapted it to do in an oven.

0:01:53 > 0:01:58This hot pepper paste is hot peppers, ginger, garlic.

0:01:58 > 0:02:02It is a good base product to use for your marinade.

0:02:02 > 0:02:06We have some sake, soy, mirin, sesame oil.

0:02:06 > 0:02:10That gives it some aromatics. A bit of dried chilli.

0:02:10 > 0:02:13That is knock-your-socks-off. Burn your lips.

0:02:13 > 0:02:18You don't want to get too much involved with that. A little bit of garlic, ginger.

0:02:18 > 0:02:21We'll bring it together to make the paste. Marinade for 24 hours.

0:02:21 > 0:02:23Part of the simplicity is spinach.

0:02:23 > 0:02:27We will wilt some spinach down with a beautiful sesame sauce.

0:02:27 > 0:02:29- We have sesame paste... - This is not tahini, is it?

0:02:29 > 0:02:34It's goma paste. You could use tahini. Goma is sesame.

0:02:34 > 0:02:39It is similar. Some dashi which is a Japanese-style of fish stock.

0:02:39 > 0:02:42If you can make tea, you can make dashi.

0:02:42 > 0:02:46You'll never make a fish stock the same way again.

0:02:46 > 0:02:48I can still make a good cup of tea.

0:02:48 > 0:02:49LAUGHTER

0:02:51 > 0:02:54- OK.- We have some miso. White miso, it's a sweet one.

0:02:54 > 0:02:59It is a fermented soy bean paste. Again some sesame oil, some yamagobo.

0:02:59 > 0:03:03- At the back here. - It looks like carrot.

0:03:03 > 0:03:07- It looks like carrot, it's actually burdock.- Dandelion and burdock.

0:03:07 > 0:03:10- Dandelion and burdock, he's going! - All this may sound very unachievable,

0:03:10 > 0:03:13but it's all available at a local grocer. It's all there.

0:03:13 > 0:03:16Asian supermarkets, that kind of thing.

0:03:16 > 0:03:18Yeah, yeah. Exactly.

0:03:18 > 0:03:24Some supermarkets sell a variety of these, but probably not all of this.

0:03:24 > 0:03:28- This isn't the old Thai fish sauce. - It's a charcoal-dried fish flake.

0:03:28 > 0:03:31Bonito, which is an oily fish, then it's just shaved.

0:03:31 > 0:03:37To make it at home, you boil the jug, add your fish flakes on top

0:03:37 > 0:03:40- and allow them to steep for 30 minutes.- You buy fish flakes

0:03:40 > 0:03:44- from the supermarket? - Yeah. You can go one step further

0:03:44 > 0:03:49and add kombu which is the umami flavour, which is the long seaweed,

0:03:49 > 0:03:53and you should put that in overnight and it releases the glutamine.

0:03:53 > 0:03:55Glutamine's very good for your body.

0:03:55 > 0:03:59If you're a chemist, it's easy to do this.

0:03:59 > 0:04:03Amazing flavours we've got here. The English palates seem to love it.

0:04:03 > 0:04:06It's interesting you say, "If you're a chemist..."

0:04:06 > 0:04:08People are in fear of Japanese food,

0:04:08 > 0:04:11and the difficulty behind it,

0:04:11 > 0:04:14but what you're going to see it a group of ingredients put together,

0:04:14 > 0:04:17and how simple it is and the ingredients are to do.

0:04:17 > 0:04:21- You've trimmed the lamb to stop the bones from discolouring.- Yes.

0:04:21 > 0:04:27- You want it nice and clean.- Exactly. I'm combining these ingredients.

0:04:27 > 0:04:30Your butcher will be able to do that for you. It's called a French trim.

0:04:30 > 0:04:34- That's what you want to ask for. - Everything goes in.

0:04:34 > 0:04:37Depending on your heat, a bit of dried chilli.

0:04:37 > 0:04:41I won't get my fingers near this cos that's very hot.

0:04:42 > 0:04:46- Ginger and garlic.- Yeah, add a little bit in equal amounts.

0:04:46 > 0:04:52- Bit of ginger, bit of garlic. - Bit of garlic.

0:04:52 > 0:04:54Then we put the whole lamb rack in

0:04:54 > 0:04:57and I'm going to reserve a bit on the side just to brush it over.

0:04:57 > 0:05:00- Put that there.- OK.

0:05:03 > 0:05:06We mentioned your Restaurant At The Top. You're expanding.

0:05:06 > 0:05:11- Where's the next one?- We're opening in Macau in the Venetian Casino.

0:05:11 > 0:05:15We've got a 11,000 square-foot, which is a 300-seater,

0:05:15 > 0:05:18which is a monster of a restaurant.

0:05:18 > 0:05:22- That's opened on 4th August.- Yup.

0:05:24 > 0:05:26Another one planned for this year?

0:05:26 > 0:05:29Yep, another one in Scottsdale, Arizona, in December.

0:05:29 > 0:05:31You're going to rack up some air miles.

0:05:31 > 0:05:34I've just been away and I'm going away in two weeks' time.

0:05:34 > 0:05:36To Scottsdale and Macau.

0:05:36 > 0:05:40Now we've got this here. The pan's nice and hot.

0:05:40 > 0:05:42I'm going to place it in.

0:05:42 > 0:05:46- Sss... You can hear that, can't you? - Yeah. I can hear it.

0:05:46 > 0:05:51We're going to seal that off, get it nice and caramelised.

0:05:51 > 0:05:54- It is hot, yeah, that's fine. - The spinach...- You want it blanched?

0:05:54 > 0:05:58What I'm going to do, one more thing, is to squeeze the water out

0:05:58 > 0:06:02- and we're going to give it a rough chop.- Squeeze the water out,

0:06:02 > 0:06:05- rough chop. - Make the sesame now, sesame dressing.

0:06:05 > 0:06:08We've got a little bit of this goma paste or tahini.

0:06:09 > 0:06:12We're going to add a little bit of the white miso.

0:06:12 > 0:06:14- Do you want a spoon? There you go. - Thank you.

0:06:14 > 0:06:18The reason you put the tinfoil on is to stop the bones from burning.

0:06:18 > 0:06:20I don't want the bones to blacken up

0:06:20 > 0:06:23so I'm going to add a little bit in there.

0:06:25 > 0:06:26A touch of sake.

0:06:28 > 0:06:29A touch of sesame oil.

0:06:31 > 0:06:33What else would this dressing go for?

0:06:33 > 0:06:36You're going to put it with spinach.

0:06:36 > 0:06:38We use it on cucumber.

0:06:38 > 0:06:40- Yup.- It's...

0:06:40 > 0:06:44Sesame can be sometimes a little pasty and too much on the palate.

0:06:44 > 0:06:47- Yeah.- So it's nice, you know...

0:06:47 > 0:06:50The refreshingness, the wateriness of the cucumber.

0:06:50 > 0:06:55As a spinach salad, it's really versatile. Roast veggies.

0:06:55 > 0:06:57- Are you happy putting that in the oven now?- Perfect.

0:06:57 > 0:06:59This will go in for 8-10 minutes?

0:06:59 > 0:07:02HE COUGHS Sorry.

0:07:02 > 0:07:05It depends on the size of the lamb rack. About 8-10 minutes.

0:07:06 > 0:07:11About 400, that's about 200 degrees Centigrade.

0:07:11 > 0:07:14Perfect. We'll let that rest. Here's the dressing.

0:07:14 > 0:07:17We want it quite tight. Not too soft.

0:07:17 > 0:07:21We want it to get around that spinach and bind into it.

0:07:21 > 0:07:22Patsy, is this your kind of food?

0:07:22 > 0:07:26Yeah. I love spicy food.

0:07:26 > 0:07:29I shouldn't... I don't think I'm allowed to say.

0:07:29 > 0:07:31I was going to talk about a particular restaurant,

0:07:31 > 0:07:33but I don't think I'm allowed to.

0:07:33 > 0:07:37Is it mine? Mention Turner's, it's all right, do it.

0:07:37 > 0:07:41I like recipes where there's lots of vegetables in

0:07:41 > 0:07:47and it hides the flavour, cos I'm not really a great vegetable eater.

0:07:47 > 0:07:49- That tastes amazing. - How's that for a bit of burdock?

0:07:49 > 0:07:53- I've never tried burdock. It tastes like carrot.- Yamagobo.

0:07:53 > 0:07:56- Mountain burdock.- Mountain burdock.

0:07:56 > 0:07:58I'm going to add a little bit.

0:07:58 > 0:08:00It's better than the stuff that grows on the plains.

0:08:00 > 0:08:03Plain burdock's not very good.

0:08:03 > 0:08:06- Can you give that a...? - It has a really peculiar flavour.

0:08:06 > 0:08:09- Pass it round.- Can I just...

0:08:09 > 0:08:12Nic, when you made all that dressing,

0:08:12 > 0:08:16if you can't get one of those items, does it actually matter?

0:08:16 > 0:08:20- The lamb or the dressing?- Both, but particularly the dressing.

0:08:20 > 0:08:22It wouldn't work without the lamb.

0:08:22 > 0:08:24It's kind of crucial.

0:08:24 > 0:08:30No, the main thing for this particular one is the hot pepper paste.

0:08:30 > 0:08:33Without that, you're having some difficulties.

0:08:33 > 0:08:36I'm going to carve this lamb.

0:08:36 > 0:08:40- Should be...- Look at that. Perfectly cooked.

0:08:40 > 0:08:42That's why French trim is so good.

0:08:42 > 0:08:46You remove the shine off it, clean the bones, so easy to slice up.

0:08:46 > 0:08:49- I'll just get this into... - What do you reckon to the burdock?

0:08:49 > 0:08:52- Very strange taste. It tastes salty. - Weird, isn't it?- Yeah, very strange.

0:08:52 > 0:08:55I love it.

0:08:55 > 0:08:58Great plate. That's another thing with your restaurant as well.

0:08:58 > 0:09:03- It's all in the presentation, it's in the eye. Different plates. - Absolutely.

0:09:03 > 0:09:06What I present here is so simple.

0:09:06 > 0:09:09- We've got spinach, beautiful lamb cutlets.- Bamboo leaf there.

0:09:09 > 0:09:14So the plate is also understated to go with the food.

0:09:14 > 0:09:18- We add a bit of this...- Are we allowed to pick it up and eat it? - You're not allowed to eat it.

0:09:18 > 0:09:19It's got to come down here.

0:09:19 > 0:09:24- Is that everything?- That's everything.- Remind us what this is.

0:09:24 > 0:09:28Lamb cutlets, hot pepper paste, with some sesame and spinach salad.

0:09:28 > 0:09:31Get down to your Asian supermarket, cos that is amazing.

0:09:37 > 0:09:42- To be honest, I could leave it here and eat it myself.- No, you can't.

0:09:42 > 0:09:45Unfortunately, I've got to pass it down.

0:09:45 > 0:09:47Starting with you, Patsy. Dive into that.

0:09:47 > 0:09:50I know you like spicy food. Tell us what you think.

0:09:52 > 0:09:56- If you didn't want to use lamb, could you use beef? - You could use beef.

0:09:56 > 0:10:03I would use... Pigeon could work, chicken could work, pork.

0:10:03 > 0:10:06We do a pork belly in a similar base marinade

0:10:06 > 0:10:09and we do the whole belly and cook it over the charcoals for two hours.

0:10:09 > 0:10:10It just renders down.

0:10:10 > 0:10:16- That is so lovely. I know I keep saying it.- Pass it down.

0:10:16 > 0:10:19But it is so tasty.

0:10:19 > 0:10:22- So tasty, and that marinade really does...- So tasty.

0:10:22 > 0:10:25- Really lovely. - You cook it on charcoal.

0:10:25 > 0:10:26We cook it on open charcoal.

0:10:26 > 0:10:29As the sauce caramelises and the smoke comes up,

0:10:29 > 0:10:32you get that smoky flavour, the caramelisation.

0:10:32 > 0:10:36It adds one more dimension to the flavour we've got now.

0:10:36 > 0:10:38Is there any danger that you could put it in the marinade

0:10:38 > 0:10:41- for too long and it overtakes? - Not with lamb, no.

0:10:41 > 0:10:44It's not going to dry out the lamb or cook it either.

0:10:44 > 0:10:46You help yourself, sweetheart. I've got mine.

0:10:48 > 0:10:51I knew that was going to be good. It's delicious.

0:10:51 > 0:10:53I don't think I'm going to get any of it.

0:10:53 > 0:10:56The fact that it's English lamb makes it even better. Good on you.

0:11:01 > 0:11:04Coming up, I've got a delicious summer risotto recipe to show you,

0:11:04 > 0:11:06but first, here's Rick Stein.

0:11:09 > 0:11:12I first came here to Chatsworth ten years ago

0:11:12 > 0:11:19on a glorious September's day, the same month as now, though the weather's not as good.

0:11:19 > 0:11:23What struck me most was the vegetable garden.

0:11:23 > 0:11:30It's like a formal potager. It's a delight to see vegetables planted in such a pleasing way.

0:11:30 > 0:11:33It's the same with restaurants.

0:11:33 > 0:11:35I mean, you get a lovely restaurant

0:11:35 > 0:11:41where the waiting and the food and ambience is good - it elevates food.

0:11:41 > 0:11:46That's what this garden does for me for vegetables.

0:11:46 > 0:11:50It makes me want to go and cook some lovely vegetables.

0:11:50 > 0:11:55This is cavolo nero - black cabbage. Five years ago it was unheard of.

0:11:55 > 0:12:01I do knock supermarkets, but they are good at finding new produce.

0:12:01 > 0:12:06You can buy cavolo nero everywhere. It's really caught on.

0:12:06 > 0:12:10It's deep, dark green and has an intense, almost bitter flavour.

0:12:13 > 0:12:18After blanching, I saute it in olive oil with garlic and fennel seeds.

0:12:18 > 0:12:23Then I add the cabbage and just toss it around with some seasoning.

0:12:23 > 0:12:28I first had this on Torcello, an island in the lagoon off Venice,

0:12:28 > 0:12:32where they grow lots of lettuces and brassicas.

0:12:32 > 0:12:37I like it on its own with bread, Parma ham and a glass of Chianti.

0:12:40 > 0:12:45But you can't get anything more English then these runner beans.

0:12:45 > 0:12:50No other country reveres them so. They taste of an English summer.

0:12:50 > 0:12:57The Duchess of Devonshire, whose garden it is, is passionate about British vegetables

0:12:57 > 0:13:02and her free-range chickens that live in a LISTED chicken house.

0:13:02 > 0:13:10Both she and I share the same soothing feeling of being around poultry which have freedom.

0:13:10 > 0:13:15They are so nice and easy, friendly and tame and just pleasant.

0:13:15 > 0:13:20- They are calming chickens.- They get in people's cars.- Do they like that?

0:13:20 > 0:13:25- The hens do, but the people don't. - They should be enchanted by it.

0:13:25 > 0:13:31Then they bag their sandwiches. It's OK until they're chicken sandwiches.

0:13:36 > 0:13:41How do these eggs compare to the ones you buy?

0:13:41 > 0:13:45Different colour, taste, yolks, different everything.

0:13:45 > 0:13:48The chickens have all the grass they want.

0:13:48 > 0:13:53They peck all day, worms and all the rest, and that's what they produce.

0:13:53 > 0:13:57- They are more expensive. - They have to be.

0:13:57 > 0:14:03It just seems like, we just sort of use things like eggs and chickens

0:14:03 > 0:14:08without any sort of real...doing them the justice that they deserve.

0:14:08 > 0:14:15I can only tell you that these eggs go into the farm shop at 8am and by 9 they've gone.

0:14:15 > 0:14:18- That says it all.- It does, really.

0:14:18 > 0:14:24Free-range eggs are used in the most popular breakfast in North Mexico.

0:14:24 > 0:14:28It always comes with re-fried beans.

0:14:28 > 0:14:31They're not fried twice - just well cooked.

0:14:31 > 0:14:33I'm using black beans, fried in lard.

0:14:33 > 0:14:38Then I add the water I boiled the beans in and make a bean mash.

0:14:39 > 0:14:43Well, huevos rancheros - ranch-style eggs.

0:14:43 > 0:14:46It's a perfect combination.

0:14:46 > 0:14:50You must have corn tortillas. You must have chilli sauce.

0:14:50 > 0:14:56You MUST have free-range eggs, cos this is a celebration of eggs.

0:14:56 > 0:15:00Actually, you must have the re-fried beans as well -

0:15:00 > 0:15:04frijoles - 'scuse my Spanish - frijoles refritos.

0:15:04 > 0:15:10I've been eating huevos rancheros since I was 21 and I went to Mexico

0:15:10 > 0:15:16and it was just the best dish ever. I didn't have a lot of money then.

0:15:16 > 0:15:21Remember in the '60s a book called "Living In Europe On 5 A Day"?

0:15:21 > 0:15:28I was thinking, "5? You're rich!" We were on about 80 cents, me and these two English guys.

0:15:28 > 0:15:33We were travelling around Mexico in an old Dodge Dart convertible.

0:15:33 > 0:15:40It was their car, so they slept in it. I slept on the beach, in the desert, on my own.

0:15:40 > 0:15:44Once, there were rattlesnakes, very close, cos I could hear them.

0:15:44 > 0:15:49On the beach in Acapulco, I had my backpack stolen.

0:15:49 > 0:15:54Funny thing was, I was devastated when the backpack was stolen,

0:15:54 > 0:15:57but after it had gone it was a delight.

0:15:57 > 0:16:02"Baggage" in Latin is "impedimenta" and it really is, you know.

0:16:02 > 0:16:09I just had a little duffle bag after that and I was free. I lost all my mementos, but what are mementos?

0:16:09 > 0:16:17So, corn tortillas - you just mix corn meal and water and mould them a bit smaller than golf balls.

0:16:17 > 0:16:22You really need a Mexican press, quite popular in kitchen shops now.

0:16:22 > 0:16:25Use paper to stop them sticking.

0:16:25 > 0:16:28A quick press and peel them off the paper.

0:16:28 > 0:16:31I use the hotplate of the cooker,

0:16:31 > 0:16:35but use a heavy skillet if you don't have one.

0:16:35 > 0:16:38Turn them and smell the corn -

0:16:38 > 0:16:41an unforgettable limey smell

0:16:41 > 0:16:45from the slate lime they soak the corn in.

0:16:45 > 0:16:50The sauce is corn oil and I'm frying onion and garlic in it,

0:16:50 > 0:16:55then chopped tomatoes and green chillies - seeds and all, this time.

0:16:55 > 0:17:00I'm using jalapenos - the most famous Mexican chilli, quite hot -

0:17:00 > 0:17:02and finally some seasoning.

0:17:02 > 0:17:09Now, we just have to fry the eggs. It DOES matter they're free-range.

0:17:09 > 0:17:14It's great - supermarkets are saying all eggs should be free-range now.

0:17:14 > 0:17:18Who would have thought that, five years ago?

0:17:18 > 0:17:21To finish, two tortillas, it's got to be,

0:17:21 > 0:17:24and those golden-yoked eggs on top.

0:17:24 > 0:17:28I like to fry them so that they're crisp around the edges.

0:17:28 > 0:17:31Then a generous quantity of sauce.

0:17:31 > 0:17:36Finally, the frijoles refritos to finish the dish

0:17:36 > 0:17:38and a cup of black coffee.

0:17:43 > 0:17:46Travelling is a great way to get culinary inspiration and,

0:17:46 > 0:17:49like Rick, I've been lucky enough to travel to some great places.

0:17:49 > 0:17:51One last week - I went to Venice.

0:17:51 > 0:17:54I love eating and drinking in all these different places.

0:17:54 > 0:17:56In Venice, they have this dish.

0:17:56 > 0:17:59They normally do it with cuttlefish, but he cooked it with squid.

0:17:59 > 0:18:02It was a pea risotto.

0:18:02 > 0:18:06It was so simple. It would traditionally have squid on the top.

0:18:07 > 0:18:11I'm going to get the risotto on. I need a bit of onion.

0:18:11 > 0:18:13While I'm chopping the onion,

0:18:13 > 0:18:17I want the boys and the girl to start podding the peas.

0:18:17 > 0:18:20Don't eat them! Just pod them please.

0:18:20 > 0:18:22Peas are just starting to come into season.

0:18:22 > 0:18:27You'd know that, being an eco-person. Tell us more

0:18:27 > 0:18:30about that. It fascinates me.

0:18:30 > 0:18:37Your father, he bought a caravan and did you really live The Good Life?

0:18:37 > 0:18:42We lived The Good Life more when I was younger.

0:18:42 > 0:18:45They lived in a caravan, then a house, then went back to a caravan.

0:18:45 > 0:18:51The thing about The Good Life is that it's not actually that easy.

0:18:51 > 0:18:57Treats used to be dried figs and dried pears.

0:18:57 > 0:19:01Everyone else got chocolate. Do you remember those mini boxes of raisins?

0:19:01 > 0:19:04They still have the mini boxes of raisins.

0:19:04 > 0:19:09My parents would get the huge bags because they were really cheap

0:19:09 > 0:19:12and I always wanted little boxes. I can't remember the name of them.

0:19:12 > 0:19:16I used to get other people's empty boxes and stuff them with raisins.

0:19:16 > 0:19:19They used to bring goats into school and all kinds of stuff.

0:19:19 > 0:19:23They did bring a goat into school which was mortifying.

0:19:23 > 0:19:26I went to a school in the town of Reading

0:19:26 > 0:19:30and they brought the goat in the back of the car and brought it out onto

0:19:30 > 0:19:34the lawn to show everyone how to milk a goat and it pooed on the lawn.

0:19:34 > 0:19:36That's lovely(!)

0:19:36 > 0:19:40And in the countryside, it's OK to have goats pooing everywhere.

0:19:40 > 0:19:47Were you embarrassed by that all the time? Did it scar you?

0:19:47 > 0:19:51You can tell how emotionally crippled I am by it.

0:19:51 > 0:19:54Looking back, I'm quite glad they were so weird.

0:19:54 > 0:19:57Was that what got you into property in the first place?

0:19:57 > 0:20:01- Seeing your dad build your house? - Probably.

0:20:01 > 0:20:08It had to do with... I suppose it's about the concept of home.

0:20:08 > 0:20:10I was very fortunate.

0:20:10 > 0:20:13While it was weird, it was very happy.

0:20:13 > 0:20:17Home can be all sorts of places,

0:20:17 > 0:20:20- from a caravan to...anywhere, really. - You set up in business,

0:20:20 > 0:20:23your first property business 14 years ago?

0:20:23 > 0:20:26Yes, we started the development company about 14 years ago

0:20:26 > 0:20:30with my brother and my boyfriend then who is now my husband.

0:20:30 > 0:20:33You fell into TV.

0:20:33 > 0:20:38Yeah, just went to a hen party and someone said,

0:20:38 > 0:20:40"Do you want to go for this screen test?"

0:20:40 > 0:20:43I thought, "Yeah, why not?"

0:20:43 > 0:20:48I think it's how lots of people get into TV, isn't it?

0:20:48 > 0:20:52- It's roughly how I got into it. - There we are.

0:20:52 > 0:20:56We have rice, a little bit of butter, shallots, garlic.

0:20:56 > 0:20:59This is fantastic. This is marjoram. Part of the oregano family.

0:20:59 > 0:21:01- It smells delicious. - It's delicious with peas.

0:21:01 > 0:21:04You can use oregano if you've got it

0:21:04 > 0:21:08and we cook this for 12 minutes and end up with risotto.

0:21:08 > 0:21:13In there, we're going to add our peas.

0:21:13 > 0:21:15We'll cook that for about 2-3 minutes.

0:21:15 > 0:21:19Meanwhile, turning our attention to our squid.

0:21:19 > 0:21:21We're going to chargrill this.

0:21:21 > 0:21:23They use cuttlefish as well.

0:21:23 > 0:21:26You must not have known when you started out...

0:21:26 > 0:21:29- Property and property programmes wasn't as big as they are now.- No.

0:21:29 > 0:21:33They were different then. You had programmes like Changing Rooms.

0:21:33 > 0:21:38They were makeover shows rather than property development.

0:21:38 > 0:21:41They didn't have the weight to them that...

0:21:41 > 0:21:45There was Grand Designs and that was it.

0:21:45 > 0:21:48Then there seemed to be property shows all over the place.

0:21:48 > 0:21:54- It's been a funny time. - More so than ever.- It's been...

0:21:54 > 0:21:58This series of Property Ladder that's on at the moment is bizarre.

0:21:58 > 0:22:03We filmed it over the last two years and in the last two years,

0:22:03 > 0:22:06we all know what happened to the property market.

0:22:06 > 0:22:10The whole economy! The property market...

0:22:10 > 0:22:14The whole basis of this is that you follow a group of people.

0:22:14 > 0:22:19A group of people who bought houses to develop them

0:22:19 > 0:22:22but they started two years ago, which is when we started filming.

0:22:22 > 0:22:25We've always filmed over two years but the property prices have...

0:22:25 > 0:22:27Whatever they've done,

0:22:27 > 0:22:30they've made money - paint the kitchen yellow and make 40 grand, great taste in yellow

0:22:30 > 0:22:32and move on.

0:22:32 > 0:22:37It's different this series. It's a harder place to be, this series.

0:22:38 > 0:22:40It's a roller-coaster ride.

0:22:43 > 0:22:47Stuff like roller-coaster rides, in terms of business, you never stop.

0:22:47 > 0:22:54- Well, no, actually... - You've got another business you started four years ago.

0:22:54 > 0:22:56We started My Single Friend four years ago

0:22:56 > 0:23:00because I've always had two big passions,

0:23:00 > 0:23:04and one's property and the other's fixing up my friends.

0:23:04 > 0:23:07- This is a website that you set up?- Yes.

0:23:07 > 0:23:12It's a website and it occurred to me that normal dating sites

0:23:12 > 0:23:15weren't very nice places to go to

0:23:15 > 0:23:19and you wouldn't want to put yourself on them, so I thought what we all need

0:23:19 > 0:23:21is a dating website you can put your single friends

0:23:21 > 0:23:24and set your single friends up with other people,

0:23:24 > 0:23:27and it's much more British, much more tongue-in-cheek.

0:23:27 > 0:23:30You may laugh, Mr Rankin. I put you on it.

0:23:30 > 0:23:34- You put me on it? - Yeah, I morphed your picture.

0:23:34 > 0:23:36You need to put weights and measures on it, though.

0:23:36 > 0:23:40- You can't...- So, I've turned into a fat, Scottish chef now.

0:23:40 > 0:23:45I put you 26, single, with hair,

0:23:45 > 0:23:48excuse the picture, but there you go. You look great.

0:23:48 > 0:23:50Did you check it out? Were you impressed?

0:23:50 > 0:23:54- I was impressed.- How many hits have we had this morning, then?

0:23:54 > 0:23:57Do you know, it's trebled the hits since you've been on there.

0:23:57 > 0:23:59- It would do.- It's amazing. - I like what your husband says

0:23:59 > 0:24:02about the website which I thought was funny.

0:24:02 > 0:24:06Every now, he'll go and he'll pretend it's all to do with

0:24:06 > 0:24:08research and work that he looks.

0:24:08 > 0:24:10He'll look at the site

0:24:10 > 0:24:14and the truth is, he's looking for back-up wives.

0:24:14 > 0:24:17He goes through, page after page going, "Yes, I'd marry her,

0:24:17 > 0:24:20"marry her", actually it's not quite as polite as marry.

0:24:20 > 0:24:24Every single thing, he's not at all picky.

0:24:24 > 0:24:27All of them, he thinks, "Well..." They are babes, I must say.

0:24:27 > 0:24:31Mind you, it's fine, because I sit on the laptop on the other side

0:24:31 > 0:24:33going, "Marry him, marry him."

0:24:33 > 0:24:36Just finishing off the risotto.

0:24:36 > 0:24:38I've got lemon juice which I'll put in.

0:24:38 > 0:24:40Obviously, this will go with the squid.

0:24:40 > 0:24:43Parmesan in there as well and then grab our squid.

0:24:43 > 0:24:45- The idea is you grab the squid... - The idea of Parmesan

0:24:45 > 0:24:49or cheese going into a fish risotto is interesting, James.

0:24:49 > 0:24:52I know you're not supposed to put Parmesan in fish risottos

0:24:52 > 0:24:56and I know you're not supposed to put mascarpone in that,

0:24:56 > 0:24:58but I'm a Yorkshireman and I like my fat!

0:24:58 > 0:25:01I think that looks... that's lots and lots

0:25:01 > 0:25:03of my very favourite things.

0:25:03 > 0:25:07Anything with cheese and cream is going to be delicious.

0:25:07 > 0:25:09I think it needs it, but anyway.

0:25:09 > 0:25:12- The idea with risotto is the texture of it.- I love risotto.

0:25:12 > 0:25:14You want it quite loose.

0:25:14 > 0:25:18I said I had this in Venice,

0:25:18 > 0:25:21but slightly differently with a little bit

0:25:21 > 0:25:23of cuttlefish, which was unusual.

0:25:23 > 0:25:26But you put octopus and all kinds of stuff in it and the idea is

0:25:26 > 0:25:28- we grab more of this squid... - That looks fantastic.

0:25:28 > 0:25:30..and place it on the side.

0:25:30 > 0:25:33This is just chargrilled baby squid, little bit of lemon juice

0:25:33 > 0:25:34and that's the lot. There you go.

0:25:34 > 0:25:37That's mine. Great. Excellent.

0:25:37 > 0:25:39- Looks delicious. - Tell us what you think.

0:25:39 > 0:25:42I know I'm going to love this. This is what I adore

0:25:42 > 0:25:44if I went to a restaurant, if it was on there.

0:25:44 > 0:25:46What do you think? Would you pay for it or not?

0:25:46 > 0:25:49Yum! That's delicious.

0:25:53 > 0:25:56Martin Blunos is a good friend

0:25:56 > 0:25:59and a great chef and here he is with a perfect weekend pork dish.

0:25:59 > 0:26:01Good to have you on the show. What are we cooking?

0:26:01 > 0:26:05It's pork medallions with Jersey Royals and this St George cheese.

0:26:05 > 0:26:09Very simple, it's a leftovers dish, really.

0:26:09 > 0:26:11Both of which are topical.

0:26:11 > 0:26:14Jersey Royals coming to the end of the season, pork particularly

0:26:14 > 0:26:18- because we need to support pork producers in the UK.- We do.

0:26:18 > 0:26:22Because I think there's a bit of a tradition that it's a bit dangerous,

0:26:22 > 0:26:24you have to cook it right through.

0:26:24 > 0:26:27But with the husbandry of animals and how they're fed now,

0:26:27 > 0:26:29it's a good piece of meat and I think we ought to embrace it.

0:26:29 > 0:26:32That and the price of their food has gone up quicker than petrol,

0:26:32 > 0:26:35- hasn't it?- Absolutely.

0:26:35 > 0:26:39If pigs drove cars, that would be the end of it, you know.

0:26:39 > 0:26:43Good connotation, all right! What do we do?

0:26:43 > 0:26:44I've got some bacon here as well,

0:26:44 > 0:26:48some nice, cured streaky with the pork.

0:26:48 > 0:26:50What I need you to do with the Jersey Royals...

0:26:50 > 0:26:53I've some already cooked, I want you to chop them up or slice them up.

0:26:53 > 0:26:57- I'll get you a knife. - You mentioned leftovers.

0:26:57 > 0:26:59The thing with Jersey Royals that I can't understand,

0:26:59 > 0:27:04I was in a restaurant the other day and they scrubbed all the skin off.

0:27:04 > 0:27:06- Sacrilege. Because that's... - That's where, you know...

0:27:06 > 0:27:09It's the time. The time to do that...

0:27:09 > 0:27:12You should be spending time doing something else.

0:27:12 > 0:27:15I think you said yourself, all the goodness is under the skin.

0:27:15 > 0:27:19What I've done with the streaky is chop it up

0:27:19 > 0:27:21into nice, manageable pieces.

0:27:21 > 0:27:23You could use ready-sliced streaky

0:27:23 > 0:27:27but I think it's nice to have little cubes that you do yourself.

0:27:27 > 0:27:29Into a pan, little bit of oil, not too much

0:27:29 > 0:27:32because you're going to render out some of the fat in the bacon,

0:27:32 > 0:27:35nice and greasy.

0:27:35 > 0:27:39Back bacon is too like the fillet, much too lean,

0:27:39 > 0:27:40so we want the fat flavour

0:27:40 > 0:27:43to come out from the bacon that's nicely cured.

0:27:43 > 0:27:46You're slicing up the potatoes and I think the best thing with

0:27:46 > 0:27:50leftovers is never cook what you need. Cook more than you want.

0:27:50 > 0:27:53- Great as a breakfast dish. - Not much left in my house.

0:27:53 > 0:27:55No fat in there, you're rendering fat from...?

0:27:55 > 0:27:57There's a little bit of oil to start it off but the heat will

0:27:57 > 0:28:02bring it down and as the fat comes out, it'll flavour the potatoes.

0:28:02 > 0:28:04Talking of pork, you're using the fillet, particularly with this

0:28:04 > 0:28:06you want a dry cured bacon, not wet cure?

0:28:06 > 0:28:10If that was wet cure, it'd go wet and bubbly and poach, rather than cook.

0:28:10 > 0:28:12Here's the pork fillet.

0:28:12 > 0:28:14This has been trimmed, there's no sinew on it.

0:28:14 > 0:28:19This is a full fillet, so they're normally about this size.

0:28:19 > 0:28:22They taper off, but to make it a little bit more manageable,

0:28:22 > 0:28:24I'll cut it quite large and on the angle.

0:28:24 > 0:28:27Before we cut it, the thicker end would be here,

0:28:27 > 0:28:29but really, if we're looking at beef,

0:28:29 > 0:28:31the chateaubriand would be this bit,

0:28:31 > 0:28:34the little fillet steaks and then the mignon steaks at the end.

0:28:34 > 0:28:38Little tail bit. Exactly the same. Cooks very quickly, very little fat,

0:28:38 > 0:28:40hence putting this fat to balance it.

0:28:40 > 0:28:47What I'll do is just cut the pork nice and thickish,

0:28:47 > 0:28:51but on the dias, because what you want to do is create a really

0:28:51 > 0:28:54nice slice, otherwise little medallions are much too small.

0:28:54 > 0:28:58They dry out. Then with the back of the hand just bang them out

0:28:58 > 0:29:01a little bit and all you're doing is just flattening them slightly

0:29:01 > 0:29:06to make them even, and also you're going to loosen the fibres.

0:29:06 > 0:29:10You mentioned the fact... the cooking of it.

0:29:10 > 0:29:14I think this thing about pork fillet is that it's quite dry,

0:29:14 > 0:29:15it's a lean piece of meat.

0:29:15 > 0:29:18- You really don't want to overcook it.- No, not at all.

0:29:18 > 0:29:21Again, you can have pork slightly underdone,

0:29:21 > 0:29:23it can just be slightly pink.

0:29:23 > 0:29:26Not too much, because then it's raw.

0:29:26 > 0:29:29That's the difference, where people get a bit confused.

0:29:29 > 0:29:32If it's oozing blood you can get away with it.

0:29:32 > 0:29:35Patrick, do you eat much pork in your Caribbean food?

0:29:35 > 0:29:39At the moment, we've got belly pork, jerk belly pork on the menu.

0:29:39 > 0:29:42We tend to use it, confit it and the fat and jerk works really well.

0:29:42 > 0:29:44The spice and fat works really well.

0:29:44 > 0:29:45The great thing about belly pork

0:29:45 > 0:29:48is the amount of fat to meat, isn't it? But you've got to

0:29:48 > 0:29:51- really cook it properly. - It's key to have as much fat

0:29:51 > 0:29:53as possible with your pork. It makes the dish completely lush.

0:29:53 > 0:29:55There you go.

0:29:55 > 0:29:58Potatoes are on and the bacon is starting to colour.

0:29:58 > 0:30:01The spuds are getting a little bit of colour.

0:30:01 > 0:30:04Onto a hot griddle,

0:30:04 > 0:30:06just brush the pork with some oil,

0:30:06 > 0:30:08little bit of seasoning, straight onto a hot griddle, you don't need

0:30:08 > 0:30:11to shake them round or turn them. You want a very harsh

0:30:11 > 0:30:15cooking period to seal the juices in otherwise it'll go dry.

0:30:15 > 0:30:19- You're shredding spring onions. - On the dias, apparently. - On the dias, that's it.

0:30:19 > 0:30:21But it creates a bit more shape.

0:30:21 > 0:30:24You've got the whole thing about visual... it's the way you eat.

0:30:24 > 0:30:27- Is it?- Yes. You're looking at me like...

0:30:27 > 0:30:29It's a chopped spring onion.

0:30:29 > 0:30:33All right. Chop those spring onions...on the dias...

0:30:33 > 0:30:35What it is, these are in season now.

0:30:35 > 0:30:38You can get them all year round, but this is the best time for them.

0:30:38 > 0:30:41They're growing really well in my garden at the moment, actually.

0:30:41 > 0:30:45You're chopping up the gherkin. We're using big gherkins, dill pickles,

0:30:45 > 0:30:49not the little sweet, sort of, sharp, acidic, French cornichon.

0:30:49 > 0:30:54This is a full-on gherkin. It's a man's gherkin. Well!

0:30:54 > 0:30:58- Don't tell my missus!- Right! What do we do now?

0:30:58 > 0:31:02This is St George cheese. This is amazing stuff. Just discovered this.

0:31:02 > 0:31:05It's a raw milk cheese from the island in the Azores.

0:31:05 > 0:31:09What I like is that the cows are left out all year round,

0:31:09 > 0:31:11so the milk is the same.

0:31:11 > 0:31:14You don't get any crossover with...

0:31:14 > 0:31:17winter tasting cheese is different flavoured milk.

0:31:17 > 0:31:19It's available in this country.

0:31:19 > 0:31:23There's a little company bringing it in - Real Cheese Company.

0:31:23 > 0:31:26Really good stuff, because it cooks and eats well raw.

0:31:26 > 0:31:30Melt this down into the potatoes.

0:31:30 > 0:31:32You can see, it grates up but it's amazing.

0:31:32 > 0:31:37It's a bit like a very mild Parmesan or a slightly, sort of,

0:31:37 > 0:31:39creamier cheddar.

0:31:40 > 0:31:43If somebody can't find this, what would be nearest?

0:31:43 > 0:31:48You could use a Gruyere or you could get away with even a cheddar.

0:31:48 > 0:31:51I read about it. It's a cheeseboard cheese,

0:31:51 > 0:31:54but if you cook with it, it does melt nicely as well.

0:31:54 > 0:31:59It does break down. It's got quite intense flavour, as well.

0:31:59 > 0:32:01So, turn the pork now.

0:32:01 > 0:32:03As you can see, you got little lines on there.

0:32:03 > 0:32:06I don't know if you're cheese fans, but you can dive in there.

0:32:06 > 0:32:09You've probably never tasted that before.

0:32:09 > 0:32:11Quite unusual.

0:32:11 > 0:32:14- So, we're frying off the bacon and the potatoes...- They're coming out.

0:32:14 > 0:32:17I'm going to pop the old spring onions in now.

0:32:17 > 0:32:20Because they're so mild, you just want them to soften up.

0:32:20 > 0:32:23They'll soften up in that potato mixture

0:32:23 > 0:32:29but no salt, because of the bacon and because of the cheese.

0:32:29 > 0:32:31The cheese has got little, salty crystals.

0:32:31 > 0:32:34When you were last on, your restaurant was being built

0:32:34 > 0:32:37or in the course of it? It's been open now?

0:32:37 > 0:32:40- The restaurant that's within the hotel...- You mean the pub one?

0:32:40 > 0:32:43The pub is up and running in Cheltenham, doing great stuff.

0:32:43 > 0:32:4812 weeks now. Simple, honest pub fare, that's what it's all about.

0:32:48 > 0:32:52- Keep it simple, keep it honest.- What about the Michelin sort of stuff?

0:32:52 > 0:32:54You're going back into the kitchen?

0:32:54 > 0:32:57That's coming as well with the hotel group that I'm involved in.

0:32:57 > 0:33:02We're developing premises in Bath which is home,

0:33:02 > 0:33:05that'll be open, we're hoping in about 18 months time.

0:33:05 > 0:33:07That'll be fine dining, then we've got the pub food,

0:33:07 > 0:33:11- and this is the sort of thing I'm doing.- For the pub?

0:33:11 > 0:33:15Cheese goes in and I'll give that a couple of turns, then pull it

0:33:15 > 0:33:18off the heat and the residual heat off everything

0:33:18 > 0:33:20will soften everything down.

0:33:20 > 0:33:24All I get to do is chop stuff. It's all I do.

0:33:24 > 0:33:29- This is the man-sized gherkins. - The man-sized gherkins.

0:33:29 > 0:33:33Well, it is where I'm from! It's cold, you know what I mean?

0:33:33 > 0:33:36- We just got dill in there? - Little bit of dill

0:33:36 > 0:33:40and the dill just gives it that nice perfume and freshness to it.

0:33:40 > 0:33:43The gherkin is the acid which will cut through

0:33:43 > 0:33:48the richness of the cheese. Into a bowl with a little bit of olive oil.

0:33:48 > 0:33:51- Yes, chef, no problem. - And a bit quicker, if you can!

0:33:52 > 0:33:55Sorry, he's only on once every six months.

0:33:55 > 0:33:56It'll be once a year from now on!

0:33:56 > 0:33:59- Little bit of olive oil, salt and pepper.- Salt and pepper.

0:33:59 > 0:34:03- There you go.- You can see, this is coming together.

0:34:03 > 0:34:05I'll start dishing up. Cheesy potatoes.

0:34:05 > 0:34:08- That's kind of like a dish all on its own.- This is great.

0:34:08 > 0:34:11You can have this for breakfast, with a fried egg on top.

0:34:11 > 0:34:14Can't go wrong. I mean, it's...

0:34:14 > 0:34:16So we put those on there

0:34:16 > 0:34:20and you're going to make a fancy, pretty quenelle with that.

0:34:20 > 0:34:24The pork is pretty much there.

0:34:26 > 0:34:30- Lovely.- Just turn that over. - There you go. I'm ready.

0:34:30 > 0:34:34OK, so we've got one there. Put the other one by the side, there.

0:34:34 > 0:34:36- And then...- Put that on the top.

0:34:36 > 0:34:39We've got a little bit of sweet paprika, which is just

0:34:39 > 0:34:41going to give it a little bit more spice.

0:34:41 > 0:34:45- That's just to finish it off. - A little flourish of paprika.

0:34:45 > 0:34:46Remind us what this is again.

0:34:46 > 0:34:50Seared medallions of pork fillets with Jersey Royals

0:34:50 > 0:34:51and St George cheese.

0:34:51 > 0:34:54- And man-size gherkins! Brilliant! - And man-size gherkins.

0:35:01 > 0:35:03- Everything switched off?- Yes. - Come on over.

0:35:03 > 0:35:04This is where you get to dive in.

0:35:04 > 0:35:07I don't know how you feel about this at 10am.

0:35:07 > 0:35:10- I'm impressed.- Dive in. Great dish, and so simple.

0:35:10 > 0:35:16- Cooked in real-time apart from... you could cook the Jerseys from scratch as well?- You could do.

0:35:16 > 0:35:18- Tell us what you think of that. - I'm loving it already.

0:35:18 > 0:35:22The cheese is quite interesting. Where could people buy that from?

0:35:22 > 0:35:25I think you'll get it online. Real Cheese Company.

0:35:25 > 0:35:28I know they do Partridges Market in London, so pop along there.

0:35:30 > 0:35:33- That's a top-class breakfast! - There you go.

0:35:38 > 0:35:40Great stuff from Martin Blunos, as always.

0:35:40 > 0:35:44Next, here's Valentine Warner with some summer recipe ideas.

0:35:48 > 0:35:52Summer is the time for taking things easy and an ideal day for me

0:35:52 > 0:35:56always involves a long lazy lunch.

0:35:58 > 0:36:01This is by far our most bountiful season and I'm going to show you

0:36:01 > 0:36:05summer recipes that are both satisfying and speedy.

0:36:05 > 0:36:08Making your midday meal memorable

0:36:08 > 0:36:11needn't mean spending hours slaving over the stove.

0:36:11 > 0:36:13New potatoes aren't around for long

0:36:13 > 0:36:17and are at their best eaten right now, so my delicious

0:36:17 > 0:36:22new potato salad with quails eggs is a lunchtime luxury.

0:36:22 > 0:36:25Potato salad is one of my favourite things in the world.

0:36:25 > 0:36:29These are the early potatoes that arrive between April

0:36:29 > 0:36:32and August - waxy, firm, so they're very, very sweet.

0:36:32 > 0:36:36And they hold their own beautifully when sliced up and put into salad.

0:36:38 > 0:36:41The reason you use cold water is because they'll cook more evenly

0:36:41 > 0:36:45and will be cooked perfectly all the way through.

0:36:45 > 0:36:47'Take some quails eggs'...

0:36:47 > 0:36:49..adorable sweet little pebbles,

0:36:49 > 0:36:53'..and boil for a couple of minutes.

0:36:53 > 0:36:56'Finely dice half a red onion...'

0:36:56 > 0:36:59This really must be chopped super-fine, teeny-weeny,

0:36:59 > 0:37:01miniscule, microscopic.

0:37:01 > 0:37:05'Put into your salad bowl and add a handful of capers

0:37:05 > 0:37:07'and several anchovies.'

0:37:07 > 0:37:10Really, just put these in. They're fantastic.

0:37:10 > 0:37:12One for me.

0:37:12 > 0:37:17I could eat those all day, like a seagull, gulping them down.

0:37:17 > 0:37:23Chop up a generous amount of tarragon, curly parsley and chives.

0:37:27 > 0:37:30Slice up the new potatoes and add to the bowl along with

0:37:30 > 0:37:34a twist of black pepper and four big dollops of mayonnaise.

0:37:34 > 0:37:39I know this is going to be really, really good!

0:37:39 > 0:37:41'Add the quails eggs',

0:37:41 > 0:37:45mix it properly so that when you take a bite you've got everything,

0:37:45 > 0:37:49you've got all the herbs, the anchovies, the caper sticking

0:37:49 > 0:37:51on the bottom, piece of onion sticking on the side.

0:37:51 > 0:37:54You're getting everything with each mouthful.

0:37:54 > 0:37:59Finally, a scattering of parsley and a touch of olive oil.

0:38:06 > 0:38:09I'm really tasting new potato - sweet, firm,

0:38:10 > 0:38:14delicious in texture and all around are interesting little things

0:38:14 > 0:38:17with creamy, glossy mayonnaise.

0:38:17 > 0:38:19It's a wonderful summer salad.

0:38:26 > 0:38:28I'm mad about summer herbs, and in my opinion,

0:38:28 > 0:38:31they're totally underused in this country -

0:38:31 > 0:38:33we just don't cook with them enough.

0:38:33 > 0:38:37But I know that they can liven up any lunch.

0:38:37 > 0:38:39Herbs are in season right now

0:38:39 > 0:38:44and it's not just the common cultivated ones that are available.

0:38:44 > 0:38:47I've come to the holistic hotspot that is Glastonbury

0:38:47 > 0:38:50to meet wild herb hunter-gatherer, Pat Barki.

0:38:52 > 0:38:57- Pat.- Hello, Val!- The White Witch of Glastonbury!- Yes, you've made it.

0:38:57 > 0:39:00A great morning for looking for wild herbs and medicines.

0:39:00 > 0:39:03Absolutely, absolutely! It's all full and lush.

0:39:04 > 0:39:07'Pat learned everything she knows about herbs from her grandmother

0:39:07 > 0:39:11'and was foraging in the fields and hedgerows from an early age.'

0:39:11 > 0:39:13As a little girl, you enjoyed it,

0:39:13 > 0:39:16or, "Oh God, I've got to get out herbing with Granny again?"

0:39:16 > 0:39:18That's a good question.

0:39:18 > 0:39:19When I was a teenager

0:39:19 > 0:39:24and I used to smell like mucky old bits of bark and root

0:39:24 > 0:39:26and it was kind of all the other lasses...

0:39:26 > 0:39:28Were the boys pointing and going,

0:39:28 > 0:39:31"There's the weird girl with sticks in her hair and grass stains on her knees.

0:39:31 > 0:39:34- "I can't take her to the school dance!"?- Too true!

0:39:34 > 0:39:36Pat's convinced that wild herbs

0:39:36 > 0:39:40are just as tasty as the cultivated ones we can buy in the shops,

0:39:40 > 0:39:45so she's the perfect person to show me what I can and can't eat.

0:39:45 > 0:39:50If we stopped right here, what could you immediately pick up?

0:39:50 > 0:39:51Right here, plantain.

0:39:53 > 0:39:57Slightly bitter, tastes a tiny bit of mushrooms.

0:39:57 > 0:40:00'I'm as greedy as the next man, but I've got to say,

0:40:00 > 0:40:02'even I'm a bit sceptical about this -

0:40:02 > 0:40:05'it just looks like a field of grass to me.'

0:40:05 > 0:40:07Here's a little bit of red clover.

0:40:11 > 0:40:13HE LOWS LIKE A COW

0:40:13 > 0:40:16There you are - beautiful milk!

0:40:17 > 0:40:19Wild sorrel.

0:40:22 > 0:40:25- It's not quite as sharp as cultivated sorrel.- No.

0:40:25 > 0:40:27- But perfectly tasty.- It is indeed.

0:40:27 > 0:40:30Surprise, surprise! Sticky Willie!

0:40:30 > 0:40:33We used to stick it in everybody's hair when we were in school,

0:40:33 > 0:40:36or on people's back.

0:40:36 > 0:40:40- I had no idea that cleavers was edible.- Go on, open wide.

0:40:40 > 0:40:42There you are, darling. Yum yum!

0:40:42 > 0:40:46Do you know something? That's really not bad at all.

0:40:46 > 0:40:49You could just simply fry it up and eat it like a vegetable with a bit of butter.

0:40:49 > 0:40:52You could, darling, you could. Absolutely.

0:40:52 > 0:40:54'It's brilliant that all these things are really edible.'

0:40:54 > 0:40:59Cow parsley, but its other name is wild chervil.

0:40:59 > 0:41:04- This grows absolutely everywhere. - Everywhere across England.

0:41:04 > 0:41:07Really fantastic, they would kind of lift dishes.

0:41:07 > 0:41:11- That would go fantastically well with fish.- Now, here we have vetch.

0:41:11 > 0:41:14- Open wide, darling. There we are. - 'I could get used to this!'

0:41:15 > 0:41:19That's got a beany quality to it.

0:41:19 > 0:41:22- Isn't it fabulous?- I mean, I can still see the gate from here

0:41:22 > 0:41:24and I've had six courses already.

0:41:26 > 0:41:29These hedgerow herbs are surprisingly delicious,

0:41:29 > 0:41:33but I'm keen to find out what they taste like when cooked.

0:41:33 > 0:41:35So for lunch, we're conjuring up

0:41:35 > 0:41:38two types of ricotta and herb ravioli -

0:41:39 > 0:41:42one made with wild herbs, and the other made with cultivated.

0:41:44 > 0:41:48- I did expect your cottage to be made of gingerbread.- Close!

0:41:48 > 0:41:53Almost, except that wise women are actually wonderful people and we make all wonderful good things.

0:41:53 > 0:41:55Where did wise woman come from?

0:41:55 > 0:41:57We understand the qualities

0:41:57 > 0:41:59of all the wild and wonderful growing things and how to use them.

0:42:02 > 0:42:05I'm making a simple pasta dough.

0:42:05 > 0:42:10It's pasta flour, semolina, two whole eggs and four yolks,

0:42:10 > 0:42:11whizzed up in a blender.

0:42:13 > 0:42:16I want it not to be sticky, but just kind of coming together.

0:42:16 > 0:42:21'Once thoroughly mixed, roll into a ball.'

0:42:21 > 0:42:23Do you pour spells into the pot while you're cooking?

0:42:23 > 0:42:28I pour a lot of love into my food, so if that's a spell, yes.

0:42:30 > 0:42:33Cover in clingfilm and leave to chill for an hour.

0:42:33 > 0:42:35Whilst Pat sorts through our foraged herbs,

0:42:35 > 0:42:37I make the filling for ravioli number one.

0:42:37 > 0:42:41The fresh ricotta cheese is simple and subtle

0:42:41 > 0:42:44and will allow the flavours of the herbs to shine.

0:42:44 > 0:42:47I'm using basil, mint and marjoram.

0:42:48 > 0:42:51The smell of these three together is really powerful.

0:42:53 > 0:42:56Add the chopped herbs to the ricotta,

0:42:56 > 0:42:58along with lemon zest, black pepper,

0:42:58 > 0:43:03a handful of freshly grated Parmesan and a glug of olive oil.

0:43:03 > 0:43:06Herbs in summer, I just can't stop using them.

0:43:06 > 0:43:07Well, yes.

0:43:10 > 0:43:14- That's going to be our ravioli. - Perfect.

0:43:14 > 0:43:16Now for the wise woman ravioli.

0:43:17 > 0:43:19Do they need washing, these herbs?

0:43:19 > 0:43:22They've been washed by the rain this morning.

0:43:22 > 0:43:23They've been washed by the rain...

0:43:23 > 0:43:26weed on by rabbits, pissed on by dogs...

0:43:26 > 0:43:29- I wouldn't have said so, no. - OK, fine, no washing.

0:43:31 > 0:43:33And for this filling, I'm using lemony wild sorrel,

0:43:33 > 0:43:37cow parsley and flavourful vetch.

0:43:37 > 0:43:40That's the two ravioli fillings done.

0:43:40 > 0:43:43Witchy, normal.

0:43:43 > 0:43:46No, no, no, no, no. The old wise folk.

0:43:46 > 0:43:48OK.

0:43:48 > 0:43:49'Sorry! Got the lingo wrong.'

0:43:49 > 0:43:53Feed the chilled dough through a pasta maker and form the ravioli.

0:43:55 > 0:43:59Then very simply, pull the top over the bottom. Hedgerow witchy ravioli.

0:43:59 > 0:44:02Wise woman ravioli!

0:44:02 > 0:44:05'Let's concentrate on what I'm doing!'

0:44:05 > 0:44:08That looks like Michelin star ravioli to me.

0:44:08 > 0:44:11Well, I don't know about Michelin star...

0:44:11 > 0:44:13That one wasn't!

0:44:14 > 0:44:16'Talk about karma!

0:44:16 > 0:44:20'The cultivated herb ravioli cooks in gently bubbling water

0:44:20 > 0:44:23'for three minutes and is dressed

0:44:23 > 0:44:26'with garlic-infused oil and Parmesan.'

0:44:32 > 0:44:33- Mm!- Mm!

0:44:35 > 0:44:37Absolutely gorgeous. Absolutely gorgeous.

0:44:37 > 0:44:41- I'm very happy with that pasta. - I am too, it's delicious.

0:44:41 > 0:44:45I've never cooked hedgerow ravioli before.

0:44:45 > 0:44:49Hopefully, this is going to convince me.

0:44:49 > 0:44:51This is an exciting time.

0:44:51 > 0:44:54'The wild herb ravioli is dressed

0:44:54 > 0:44:56'with garlicky Jack-of-the-hedge infused oil,

0:44:56 > 0:45:00'Parmesan and a scattering of pretty vetch flowers.'

0:45:00 > 0:45:02It's a beautiful looking presentation.

0:45:02 > 0:45:05I think that's gorgeous.

0:45:05 > 0:45:09Mm! That is spectacular.

0:45:09 > 0:45:14I didn't expect them to deliver such a...

0:45:14 > 0:45:17original taste. I'm really pleased with that.

0:45:17 > 0:45:20That's one of the things I will always remember.

0:45:20 > 0:45:23- It really delivers. - Mama Nature's ravioli.

0:45:23 > 0:45:27- There you are, absolutely! To Mama Nature!- Mama Nature!

0:45:27 > 0:45:31'So, tasty hedgerow herbs make for a great free lunch,

0:45:31 > 0:45:34'and you don't have to be spellbound to find them.'

0:45:41 > 0:45:42If foraging's not for you,

0:45:42 > 0:45:45parsley and mint are fantastic right now

0:45:45 > 0:45:49and there's nothing better on a hot day than a cool herby salad.

0:45:49 > 0:45:53My Lebanese-inspired tabbouleh is a real summer favourite.

0:45:55 > 0:45:58Soak bulgur wheat in just-boiled water for 20 minutes.

0:46:00 > 0:46:04De-seed and finely dice a couple of vine tomatoes,

0:46:04 > 0:46:06along with a small red onion.

0:46:11 > 0:46:12Now for the heavenly herbs.

0:46:12 > 0:46:15Shred a large bunch of flat-leaf parsley...

0:46:18 > 0:46:20and a small handful of fresh mint.

0:46:22 > 0:46:24Mix the whole lot together.

0:46:26 > 0:46:29Add the bulgur wheat along with the juice of a lemon,

0:46:29 > 0:46:31salt and plenty of olive oil.

0:46:37 > 0:46:40That's all about summer herbs.

0:46:40 > 0:46:43Tabbouleh - simple and totally delicious.

0:46:49 > 0:46:53There's nothing better on a hot day than a refreshing drink.

0:46:53 > 0:46:57Making your own can add a whole new dimension to your lunch.

0:46:57 > 0:47:01Here are my top tips for summer's tastiest tipples.

0:47:03 > 0:47:05Scrumpy doesn't have to leave you sozzled.

0:47:05 > 0:47:10Mix with elderflower cordial and soda water.

0:47:12 > 0:47:15That is very, very delicious indeed.

0:47:16 > 0:47:20And red wine can be great on a hot day too.

0:47:20 > 0:47:23The lighter ones are fantastic chilled.

0:47:25 > 0:47:29How about a Mexican twist on lager and lime?

0:47:29 > 0:47:32Salt the rim of a glass, squeeze in the juice of two limes.

0:47:32 > 0:47:35This packs a real lime punch.

0:47:35 > 0:47:36Very, very, very zingy -

0:47:36 > 0:47:40just what you need on a swelteringly hot day.

0:47:40 > 0:47:44And finally, top up with light lager.

0:47:45 > 0:47:48Ah! Whoo!

0:47:48 > 0:47:51Limey, fizzy, salty.

0:47:53 > 0:47:55I tend not to drink at lunch as I get a bit tiddly

0:47:55 > 0:47:57and can't really achieve anything in the afternoon.

0:47:57 > 0:48:01So how about a non-alcoholic elderflower cordial?

0:48:01 > 0:48:03A good bit of mint,

0:48:03 > 0:48:06squeeze it little bit to get all the mintiness going.

0:48:11 > 0:48:14And it's not just cold drinks that quench the thirst at lunchtime.

0:48:14 > 0:48:17Mint tea - it's a wonderful thing to drink.

0:48:18 > 0:48:21A glass with a little handle to stop you burning

0:48:21 > 0:48:23your sensitive little fingertips.

0:48:24 > 0:48:29Add fresh mint, sugar to taste, and top up with gunpowder tea.

0:48:34 > 0:48:36Minty and sweet!

0:48:41 > 0:48:43Nothing says summer to me

0:48:43 > 0:48:46more than the sound of a pea being popped from its pod.

0:48:46 > 0:48:48They're a great lunchtime munch.

0:48:50 > 0:48:53Fresh peas are one of summer's great seasonal treats,

0:48:53 > 0:48:56but you have to pounce on them as they're not around for long.

0:48:58 > 0:49:01And deep in the heart of the Forest of Dean,

0:49:01 > 0:49:03there's a gardening club

0:49:03 > 0:49:05who believe there is nothing quite like a fresh pea

0:49:05 > 0:49:07straight from the garden.

0:49:07 > 0:49:09- Hi, pleased to meet you. - Pleased to meet you.

0:49:09 > 0:49:12- Hi, Jean.- Pleased to meet you. - You're pea fanatics?

0:49:12 > 0:49:16'Rob and Jean are members of Bream Gardening Club,

0:49:16 > 0:49:18'who believe in swapping seeds

0:49:18 > 0:49:21'in order to keep vegetable varieties alive.'

0:49:21 > 0:49:25It's kind of a pea jungle here. I've never seen one of those.

0:49:25 > 0:49:26We don't really know what it is.

0:49:26 > 0:49:29The seed originated with my great-great-grandfather

0:49:29 > 0:49:32and it's been passed down through the family.

0:49:32 > 0:49:35Was it written into his will that this must be kept going?

0:49:35 > 0:49:39We enjoy it, it's a bit different, so we want to keep it going.

0:49:39 > 0:49:43The group are growing about 20 different varieties of peas between them.

0:49:43 > 0:49:46You've got to open them the right way.

0:49:46 > 0:49:49- You've got to pod them right, haven't you?- Lovely.

0:49:49 > 0:49:52Takes me back to my childhood! Really nice, isn't it?

0:49:52 > 0:49:56- When you went along and had Grandad's pea roll?- That's right.

0:49:56 > 0:49:59Can we all try that Kelvedon Wonder?

0:49:59 > 0:50:02- More pea flavour. - How do you define pea flavour?

0:50:02 > 0:50:04I'd say that's a stronger pea in every respect.

0:50:04 > 0:50:08- A blue pea?- Very interesting. - That's more of a meal.

0:50:08 > 0:50:12A little bit like broad beans. It's a very different flavour.

0:50:12 > 0:50:16Is the club a competitive community?

0:50:16 > 0:50:17We do have a summer show.

0:50:17 > 0:50:20- They're always trying to outdo other, aren't they? - Not war and peas?

0:50:20 > 0:50:22No, not war and peas!

0:50:23 > 0:50:27Peas are rich in protein, carbohydrates and fibre.

0:50:27 > 0:50:30They lose their sweetness quickly when picked,

0:50:30 > 0:50:34meaning they really are best eaten fresh.

0:50:34 > 0:50:38Us Brits consume 100,000 tonnes of frozen peas a year,

0:50:38 > 0:50:41and I think we've forgotten that in season,

0:50:41 > 0:50:44they're available fresh and taste far better.

0:50:44 > 0:50:47So I'm hitting town with club member Gerald to spread the word.

0:50:49 > 0:50:51The wife says I terrify people.

0:50:51 > 0:50:54You're the most unterrifying man I've ever met.

0:50:54 > 0:50:56I have never had them raw, mind.

0:50:56 > 0:51:01Haven't you? Well, there's a first time for everything my love.

0:51:01 > 0:51:03- Let's see what we can do. - Do you like peas?

0:51:03 > 0:51:07- No, not at all. - Not one? One tiny little pea?- No.

0:51:07 > 0:51:09Would you try a fresh pea? Have a pea.

0:51:09 > 0:51:11They're better cooked, aren't they?

0:51:11 > 0:51:14Fresh summer peas.

0:51:14 > 0:51:16I'll keep eating them.

0:51:17 > 0:51:22- The frozen ones, they say they're better than the fresh ones.- Lies!

0:51:22 > 0:51:24It's all lies!

0:51:24 > 0:51:27- Just eat it, yeah?- Yeah.

0:51:29 > 0:51:30Not bad.

0:51:30 > 0:51:33Now there was a boy there who'd never seen a pea in a pod.

0:51:33 > 0:51:35- There you go.- Nice.

0:51:35 > 0:51:38Anything else you'd like to take while you're on your way?

0:51:38 > 0:51:39They're sweet, they're lovely.

0:51:39 > 0:51:41- Do you buy frozen peas?- Yes.

0:51:41 > 0:51:43- Do you ever buy fresh peas? - No, not ever.

0:51:45 > 0:51:48- It's yummy.- It's yummy? It's tasty. - Yes.- Are you a convert?

0:51:48 > 0:51:50Yeah - no, they're lovely.

0:51:50 > 0:51:52Now is the time to be eating these, at summertime.

0:51:52 > 0:51:53There's a lot of these around.

0:51:53 > 0:51:56I don't know anybody who don't like peas.

0:51:56 > 0:52:00My wife isn't that keen on them, but that's about the only...

0:52:00 > 0:52:01There's dissension in the home?

0:52:01 > 0:52:04But then it's my fault because I love peas

0:52:04 > 0:52:05and I'll have peas every meal.

0:52:05 > 0:52:08Do you think you should just stop talking about peas all the time?

0:52:08 > 0:52:10All right, all right!

0:52:12 > 0:52:14Not now, but when you go home.

0:52:14 > 0:52:17No-one can deny that peas are marvellous

0:52:17 > 0:52:19eaten straight from the pod.

0:52:19 > 0:52:22But I want to show the Bream Gardening Club

0:52:22 > 0:52:25that peas don't have to be eaten just as a side dish.

0:52:25 > 0:52:27For lunch, I'm going to make them a delicious stew

0:52:27 > 0:52:32using my very favourite summer ingredient - octopus.

0:52:33 > 0:52:36- How do you feel about octopus and peas?- I'll let you know later.

0:52:36 > 0:52:38There'll be green peas and pink octopus.

0:52:38 > 0:52:40It's quite a nice thing to look at.

0:52:40 > 0:52:43Well, the tasting will discover that.

0:52:43 > 0:52:45Well, I hope to please you, Gerald.

0:52:45 > 0:52:49- I won't be too shy to say I don't like it.- You're a very vocal man.

0:52:49 > 0:52:52I'm sure I'll know if you don't.

0:52:52 > 0:52:55You certainly will! I shan't beat about the bush.

0:52:56 > 0:52:59Whilst I slice up 12 large spring onions

0:52:59 > 0:53:02and a bulb of home-grown garlic,

0:53:02 > 0:53:06Gerald pods 300 grams of the club's various peas.

0:53:06 > 0:53:09I don't want to be out the back all the time or anything like that.

0:53:09 > 0:53:13Gerald, come on, give us a chance!

0:53:13 > 0:53:17Fry the onions and garlic in a glug of olive oil.

0:53:17 > 0:53:19Now, on to Gerald's favourite.

0:53:19 > 0:53:24I'm going to cut up the octopus, this terrifying beast.

0:53:24 > 0:53:26I really hope I can win you over with this, Gerald.

0:53:26 > 0:53:29- I don't want to be rude and that... - You can be as rude as you like.

0:53:29 > 0:53:33- Have you rinsed it or it been soaked in salt water?- It's all been rinsed.

0:53:35 > 0:53:37When the onions and garlic are nicely browned,

0:53:37 > 0:53:39remove from the heat.

0:53:39 > 0:53:41I want to get this nearly smoking hot.

0:53:41 > 0:53:43Yes, like doing Yorkshire pudding.

0:53:45 > 0:53:48The sliced octopus goes into the pan.

0:53:48 > 0:53:50- What would your wife say? - She wouldn't look at it.

0:53:50 > 0:53:52See it's changing colour, it's going pink.

0:53:52 > 0:53:55Add bay leaves, thyme and peppercorns

0:53:55 > 0:53:58along with cooked onions and garlic.

0:53:58 > 0:54:02Octopus is full of water, so it doesn't need any extra liquid.

0:54:02 > 0:54:05Pop a lid on it.

0:54:05 > 0:54:08An hour and a half, that'll be beautifully tender.

0:54:08 > 0:54:11I seem to have gone off my food all of a sudden!

0:54:13 > 0:54:18To finish the dish, remove the octopus and reduce the juice

0:54:18 > 0:54:20until it's the consistency of single cream.

0:54:20 > 0:54:22Squeeze in half a lemon.

0:54:22 > 0:54:27Return the octopus and add the peas, and cook for five minutes.

0:54:27 > 0:54:31If Gerald called this rubbery, I wouldn't believe him.

0:54:31 > 0:54:36Finally, give it a splash of olive oil and a scattering of fennel tops.

0:54:39 > 0:54:42Sardinian octopus with peas.

0:54:42 > 0:54:46- Wow!- Wow-ee!- My God.- Marvellous.

0:54:46 > 0:54:48Now sit down, Gerald.

0:54:48 > 0:54:51Just in case - I don't want you keeling over!

0:54:51 > 0:54:53- Oh, the excitement!- Wow!

0:54:53 > 0:54:56- Pretty?- That looks nice, doesn't it? - It looks beautiful.

0:54:56 > 0:54:58Well, come and have a taste.

0:54:58 > 0:54:59Come on, Gerald.

0:55:14 > 0:55:17And in fairness to you, I've got to say this -

0:55:17 > 0:55:19it is very, very nice and tasty.

0:55:19 > 0:55:23Gerald, I have to say that you've made my year.

0:55:23 > 0:55:25- Have I?- Yeah.

0:55:25 > 0:55:26It is nice.

0:55:26 > 0:55:29And to show I really mean it, I'm going to have another piece.

0:55:29 > 0:55:31- Wahey! - My husband will never believe it -

0:55:31 > 0:55:36I've had garlic and whatever that is! Octopus!

0:55:36 > 0:55:39To all of you, thanks for a really fun day. It's been brilliant.

0:55:39 > 0:55:43- The Bream Gardening club, cheers. - ALL: Cheers.

0:55:47 > 0:55:49Now, were not cooking live in the studio today.

0:55:49 > 0:55:51Instead we're showing you

0:55:51 > 0:55:54some of the highlights from the Saturday Kitchen recipe archives.

0:55:54 > 0:55:56Still to come on today's Best Bites...

0:55:56 > 0:55:59Lawrence Keogh and Andrew Turner go head to head

0:55:59 > 0:56:01in the Saturday Kitchen omelette challenge.

0:56:01 > 0:56:03You can see who came out top a little later on.

0:56:03 > 0:56:08Rick Stein has a brilliant Asian street food recipe for us.

0:56:08 > 0:56:10This nasi goreng he made in the studio

0:56:10 > 0:56:12would be perfect for a weekend lunch.

0:56:12 > 0:56:15TV presenter Chris Tarrant faced his food heaven or food hell.

0:56:15 > 0:56:19Will he get the Thai-style shredded lamb salad for his food heaven?

0:56:19 > 0:56:22Or chocolate fondant that was lined up for food hell?

0:56:22 > 0:56:25You can find out what he gets at the end of today's show.

0:56:25 > 0:56:30First, though, here's Marcus Wareing with an unusual flavour combination.

0:56:30 > 0:56:33- Right, what are we cooking? - Sea trout. Pan-fried sea trout.

0:56:33 > 0:56:36I'm going to serve that with a langoustine bisque,

0:56:36 > 0:56:39sauteed baby gem lettuce with carrot and liquorice.

0:56:39 > 0:56:42Now, liquorice, this is unusual. We'll get onto that later.

0:56:42 > 0:56:44What's the first thing we're going to make?

0:56:44 > 0:56:49First of all, the bisque, which is basically...

0:56:49 > 0:56:52- Do you want to go and get those for me?- Yeah.

0:56:52 > 0:56:55- So these are the shells of the langoustine?- That's right.

0:56:55 > 0:56:58So in the restaurant, you'd utilise all the meat and stuff like that?

0:56:58 > 0:57:00That's right. Put it onto there.

0:57:00 > 0:57:04- All the meat, and use the shells - freeze them when you've got enough? - Exactly, yeah.

0:57:04 > 0:57:06So they've just been in the oven.

0:57:06 > 0:57:08James, do you want to just chop me that celery?

0:57:08 > 0:57:10I'm just going to put it in, quickly show you.

0:57:10 > 0:57:13They've been roasted, a little bit of olive oil or veg oil,

0:57:13 > 0:57:14doesn't really matter.

0:57:14 > 0:57:18Some carrot, some onion, some celery.

0:57:18 > 0:57:21As well as making a great bisque they make a great oil as well.

0:57:21 > 0:57:23They do. Very, very nice.

0:57:23 > 0:57:26Just throw in your vegetables.

0:57:26 > 0:57:28Also, I like to put a little bit of seasoning,

0:57:28 > 0:57:30some rock salt and some pepper into the pan,

0:57:30 > 0:57:32just to help bring out the flavour.

0:57:32 > 0:57:37- Do you want to chop up just very roughly some tarragon?- Tarragon...

0:57:37 > 0:57:42- I'm just going to throw in the thyme as well.- Tarragon and thyme.

0:57:42 > 0:57:45We're just going to sweat those down

0:57:45 > 0:57:46for four or five minutes, or we should do.

0:57:46 > 0:57:50- Then throw in some Pernod. - This is the sauce for this, is it?

0:57:50 > 0:57:52Yeah. Pernod, there we go, and the brandy.

0:57:52 > 0:57:53The cognac first...

0:57:56 > 0:57:58Just a quick flame.

0:57:59 > 0:58:02- Whoo-hoo! Now we're cookin'! - OK. Pernod as well.

0:58:02 > 0:58:06Marcus, you run one of the toughest kitchens in the UK.

0:58:06 > 0:58:10- The what?- One of the toughest, best kitchens in the UK...

0:58:10 > 0:58:13He added the "best" bit in then, did you see that?

0:58:13 > 0:58:17Would you not tell James to take his jacket off when he's cooking?

0:58:17 > 0:58:19No, he's bigger than me, come on.

0:58:19 > 0:58:21Look at the size of him. It's all in there.

0:58:21 > 0:58:24OK, basically you reduce down the alcohol,

0:58:24 > 0:58:27and I'm going to put chicken stock into mine.

0:58:27 > 0:58:30Because I want just a little bit of meaty flavour.

0:58:30 > 0:58:34I quite like it, it brings out the meaty flavour in the actual sauce.

0:58:34 > 0:58:36That's just going to reduce down for 20 minutes.

0:58:36 > 0:58:38OK. So you reduce it down,

0:58:38 > 0:58:40- and we end up with one that we've got in here.- That's right.

0:58:40 > 0:58:44- Right, what's next?- Basically all I'm going to do is take the cream.

0:58:44 > 0:58:47- Now, this is our sauce to go with this?- This is the sauce.

0:58:47 > 0:58:50This can be a sauce, a soup, it just depends on how light you want it.

0:58:50 > 0:58:53I'm just going to cook that for about two or three minutes,

0:58:53 > 0:58:56just to absorb the cream into the flavour of the dishes.

0:58:56 > 0:59:01- Right, so what's next?- OK, salmon trout.- I'll get the old liquorice.

0:59:01 > 0:59:04Now, this is liquorice... This is not sweet liquorice.

0:59:04 > 0:59:06No, plain liquorice. This is from New Zealand,

0:59:06 > 0:59:09but you can get it from delis, health shops and things like that.

0:59:09 > 0:59:12- It's not the sweet one that you get in packets.- No.

0:59:12 > 0:59:15- With the sherbet dip.- No, not that.

0:59:15 > 0:59:16Salmon trout. Sea trout.

0:59:16 > 0:59:20Salmon trout, sea trout, same sort of thing.

0:59:20 > 0:59:24Farmed. And it's got a really good element of fat on the fish that

0:59:24 > 0:59:26I actually quite like.

0:59:26 > 0:59:29Because when it comes down to the cooking of the fish

0:59:29 > 0:59:32it just helps self-baste.

0:59:32 > 0:59:33It just intensifies the flavour.

0:59:33 > 0:59:37It's like the fat in the lamb shank. It's got flavour.

0:59:37 > 0:59:41David, you were interested in how to cook fish. This is really simple.

0:59:41 > 0:59:45That's one of the things they talk about from a health profile.

0:59:45 > 0:59:49It's the omega-3s in the fatty fish that's so good for you.

0:59:49 > 0:59:51It's farmed fish and there's so much of it.

0:59:51 > 0:59:54For the price, sometimes, we don't have a choice, we have to use it.

0:59:54 > 0:59:56But it's about the flavour, the seasoning,

0:59:56 > 0:59:59what you're going to put with the fish that counts.

0:59:59 > 1:00:01It's almost like the monkfish earlier.

1:00:01 > 1:00:05The flavours that you add into it brought out the flavour.

1:00:05 > 1:00:10When I saw this dish earlier I just had visions of your chefs at Petrus

1:00:10 > 1:00:12eating the purple bits around the edge of the sweets.

1:00:12 > 1:00:15But this is quite unusual, this.

1:00:15 > 1:00:17It's got a really pungent flavour to it as well.

1:00:17 > 1:00:19So we just put that into the pan.

1:00:19 > 1:00:22OK, we're just going to leave that to slowly cook away.

1:00:22 > 1:00:26- Just salt and olive oil, nothing else?- Nothing else at all.

1:00:26 > 1:00:31OK, James, if you could just take off the root off there.

1:00:31 > 1:00:35We're just going to break off the leaves and there we've got some

1:00:35 > 1:00:39blanched carrots, which have been diced, blanched in seasoned water.

1:00:39 > 1:00:42I'm going to put a little knob of butter

1:00:42 > 1:00:44into the pan, throw in the carrots.

1:00:44 > 1:00:46We're just warming them through

1:00:46 > 1:00:49but we're not going to put the liquorice in just yet.

1:00:49 > 1:00:51So tell everybody a little bit about Petrus.

1:00:51 > 1:00:54It's just been voted, what, best restaurant in London as well?

1:00:54 > 1:00:57- Yes, we were very...- Winning awards left, right and centre.

1:00:57 > 1:01:01Yes, that's very nice. It's customers, I think, helping to vote.

1:01:01 > 1:01:06To be awarded and to get these accolades, it's very, very nice.

1:01:06 > 1:01:09- Have you got a chef's table? - Yes. Customers eating in the kitchen.

1:01:09 > 1:01:14- Which is different, it's tough, you have to watch your Ps and Qs.- Yes!

1:01:14 > 1:01:15But, having said that,

1:01:15 > 1:01:19one of the funny questions you get asked is, "We expected more violence.

1:01:19 > 1:01:21"We wanted more action."

1:01:21 > 1:01:24But you want to run a professional house, not a violent kitchen.

1:01:24 > 1:01:27They can always watch the omelette challenge.

1:01:27 > 1:01:32The cream's infused, so I'm just going to pour that into a colander.

1:01:32 > 1:01:35We don't need to push it through sieves and strain it,

1:01:35 > 1:01:38and muslin cloths. It's just nice into there, like so.

1:01:38 > 1:01:41We need a pan for that, James, just a little pan.

1:01:41 > 1:01:45- Do you want bits of that on there? - That's going to come in a minute.

1:01:45 > 1:01:48Turn over the fish once it's coloured a little bit.

1:01:48 > 1:01:50A little bit of the cumin seeds into the pan as well.

1:01:50 > 1:01:53We're just going to throw in some butter.

1:01:53 > 1:01:56- Do you want me to chop some chervil?- Please do.

1:01:56 > 1:01:59Some butter into the pan, and that's going to help brown it.

1:01:59 > 1:02:02So oil to start off with, then butter towards the end?

1:02:02 > 1:02:06That's right. OK, James, I've just added the liquorice into the carrots.

1:02:06 > 1:02:09I'm just going to chop a little bit more of the chervil

1:02:09 > 1:02:13and were going to add that into this beurre noisette.

1:02:13 > 1:02:17- Little bit more chervil?- OK. - I'm doing it as quick as I can.

1:02:17 > 1:02:23Lettuce into the pan, hot pan, olive oil. Just olive oil for the lettuce.

1:02:23 > 1:02:27- I'll give you a pan for the sauce. - Thank you.

1:02:27 > 1:02:30Season the lettuce with a little rock salt.

1:02:30 > 1:02:33The nice thing about cooking with things like this lettuce

1:02:33 > 1:02:36is you can actually serve it raw, you don't need to cook it at all.

1:02:36 > 1:02:40- Lettuce is so nice when you just warm it up, isn't it?- Beautiful.

1:02:40 > 1:02:44So you can also get a nice scorched flavour onto the lettuce as well,

1:02:44 > 1:02:46and it brings almost a charcoaly flavour.

1:02:46 > 1:02:50OK, so the carrots have just been warmed in a little bit of butter.

1:02:50 > 1:02:53- The liquorice is in there. - You can smell it coming out.

1:02:53 > 1:02:56- Just half and half of that into there.- Half of that.

1:02:56 > 1:03:00- Into there, great.- Half of that. Done.- Warm that through.

1:03:00 > 1:03:03I've turned the heat off the fish, leaving it to rest in the butter.

1:03:03 > 1:03:09- And the rest of it goes into the pan. - Over the top.- Over the top.

1:03:09 > 1:03:12As well as obviously the restaurant as well, you're writing a new book.

1:03:12 > 1:03:16- Your second book. - Yes, which is out next month.

1:03:16 > 1:03:21It's One Perfect Ingredient. So basically I've taken four...three...

1:03:21 > 1:03:25one ingredient and given you three fabulous recipes to cook with it.

1:03:25 > 1:03:28- Liquorice in there? - Actually, it's not! Strangely enough.

1:03:28 > 1:03:33OK, bringing the dish together.

1:03:33 > 1:03:35You take the lettuce.

1:03:37 > 1:03:40You see, it's still got a little bit of substance to it.

1:03:40 > 1:03:43If you just left that in the pan it would just be wilted.

1:03:43 > 1:03:46I quite like the bite of the lettuce.

1:03:46 > 1:03:48- Do you have to do that at the last minute?- The lettuce?

1:03:48 > 1:03:51Yeah, does it lose colour if you cook it?

1:03:51 > 1:03:54It would, but you know, if you really want to, you can just leave it raw.

1:03:54 > 1:03:58- Maybe a bit of dressing.- The heat of the fish will wilt it down.

1:03:58 > 1:04:01That's right, if you put the fish on top it will automatically...

1:04:01 > 1:04:04It's got a bit of bite to the lettuce, so it's quite strong.

1:04:04 > 1:04:06It's a lovely baby gem. A carrot surround.

1:04:08 > 1:04:11You take out the fish.

1:04:11 > 1:04:13Place that on top.

1:04:13 > 1:04:17- You bring the source up to the boil. - We want one of these things.

1:04:19 > 1:04:22- Check the seasoning.- I'll get you another spoon.- Thank you.

1:04:22 > 1:04:25A little extra salt. OK, you don't really need this.

1:04:25 > 1:04:29- It's a cheffy thing, isn't it?- It is.

1:04:29 > 1:04:32The only reason why I use it is it helps to bring the sauce together.

1:04:32 > 1:04:35Incorporates the seasoning, just lightens it up a little bit.

1:04:35 > 1:04:37- I'm not looking for foam.- You're not a big fan of foam, are you?

1:04:37 > 1:04:42Not a fan of foam at all. I try to avoid it.

1:04:42 > 1:04:44It's passe.

1:04:44 > 1:04:49- Yeah!- Passe. Gone.- Yeah, in Ireland too! It's so passe!- It's not there!

1:04:49 > 1:04:53So I've made the sauce really light, so we haven't taken the stock

1:04:53 > 1:04:57right down to nothing, and added the cream and it's become a cream sauce.

1:04:57 > 1:05:00It's actually almost 50-50, 50 stock to 50 cream.

1:05:00 > 1:05:02So you can have lots of it.

1:05:02 > 1:05:05- You could have this as a soup, James, it's delicious.- Some olive oil.

1:05:05 > 1:05:10- A little bit.- There you go.- Finish on the top. Beautiful little olive oil.

1:05:10 > 1:05:14So there we have pan-fried sea trout on saute baby gem lettuce

1:05:14 > 1:05:16with carrots, liquorice and a little langoustine bisque.

1:05:16 > 1:05:19Not bad from a boy from Lancashire.

1:05:24 > 1:05:26Lovely. It looks fantastic.

1:05:26 > 1:05:29I'd be interested to see what they think of that liquorice.

1:05:29 > 1:05:33- Have a seat here.- Thank you.- Have you ever tried fish and liquorice?

1:05:33 > 1:05:36- David?- No. I've never tried liquorice with anything other than Allsorts.

1:05:36 > 1:05:41- Dive in.- I think it's one of the things that people don't realise.

1:05:41 > 1:05:43Salmon with tarragon, people say that's lovely,

1:05:43 > 1:05:46but all those herbs like tarragon and chervil,

1:05:46 > 1:05:50they have that aniseed, liquorice flavour, don't they?

1:05:50 > 1:05:52We had the liquorice in the kitchen for the ice cream

1:05:52 > 1:05:54and it was another level of aniseed flavour,

1:05:54 > 1:05:58and I personally believe that it goes well.

1:05:58 > 1:06:01The liquorice and the cumin really combine to make a completely...

1:06:01 > 1:06:04- Like a flavour of its own. It's wonderful.- Quite unusual, isn't it?

1:06:04 > 1:06:06Yeah!

1:06:06 > 1:06:09If you couldn't get salmon trout, bit of salmon would do.

1:06:09 > 1:06:12- Salmon, mackerel. An oily fish. - Any oily fish would work.

1:06:16 > 1:06:19You'll find that recipe on our website

1:06:19 > 1:06:21with loads of other great ideas.

1:06:21 > 1:06:24Just click onto bbc.co.uk/recipes

1:06:24 > 1:06:25Here's something you can easily try.

1:06:25 > 1:06:28The Saturday Kitchen omelette challenge.

1:06:28 > 1:06:32Let's see if you can beat these two chefs, Lawrence Keogh and Andrew Turner.

1:06:32 > 1:06:36All the chefs that come on battle it out against the clock and each other

1:06:36 > 1:06:39to test how fast they can make a straightforward three-egg omelette.

1:06:39 > 1:06:43Lawrence, it's been a while since you were on our leaderboard.

1:06:43 > 1:06:46Who's that? The hair's been cut!

1:06:46 > 1:06:50The old silver fox. He's lost it all. An old picture of you there.

1:06:50 > 1:06:53You've only got one second to catch up. Do you think you can beat 'em?

1:06:53 > 1:06:55- I'd like to. - I know you've been practising.

1:06:55 > 1:06:57- I have been.- Andrew, who would you like to beat on here?

1:06:57 > 1:07:01- I'd have to think it might have to be Raymond Blanc.- Definitely.

1:07:01 > 1:07:04I don't think that's going to be a problem, to be honest.

1:07:04 > 1:07:07You can choose what you like from the ingredients in front of you.

1:07:07 > 1:07:10I'll taste to make sure it's an omelette and not scrambled eggs.

1:07:10 > 1:07:11Let's put the clocks on the screens.

1:07:11 > 1:07:16The clock stops when the omelette hits the plate. Are you ready?

1:07:16 > 1:07:21Three, two, one, go. Come on. How seriously do they take this?

1:07:21 > 1:07:25- How many practices have you had at this?- None.- Liar.- I am, aren't I?

1:07:25 > 1:07:29Right... He's catching you up.

1:07:29 > 1:07:32Oh, he's got a trick with it.

1:07:34 > 1:07:38- GONG SOUNDS - We've got an omelette here already!

1:07:38 > 1:07:43- Whatever!- There you go. Make sure it's a cooked omelette.

1:07:43 > 1:07:46- Lawrence is not happy.- I promised my chefs I'd take my time on this,

1:07:46 > 1:07:48but, hey...

1:07:48 > 1:07:51- GONG SOUNDS - There you go. - See, that's a proper one.

1:07:51 > 1:07:54- And even with a little chef's spatula.- My Christmas one.

1:07:54 > 1:07:59Christmas spatula. I have to say, that looks pretty good.

1:07:59 > 1:08:03It's perfectly cooked. Look at that. Pretty good.

1:08:03 > 1:08:06- You're quite good with eggs, aren't you?- Well, yeah.

1:08:06 > 1:08:09Basically my team said, "Break an egg today."

1:08:09 > 1:08:12- This, on the other hand, look. - Oh, steady on, Chef.- It is a...

1:08:20 > 1:08:24Andrew... Do you think you've beat Raymond Blanc?

1:08:24 > 1:08:28Definitely, but not by much. I'd be quite happy to...

1:08:28 > 1:08:31- You obliterated Raymond Blanc. - Oh, good.

1:08:31 > 1:08:34- But you didn't quite make it over to this side of the board.- All right.

1:08:34 > 1:08:39- 32.08 seconds.- I can live with that. - Pretty good. Near Si King there.

1:08:39 > 1:08:40Lawrence Keogh.

1:08:45 > 1:08:48Oh, come on, get on with it!

1:08:49 > 1:08:53- You're quicker.- Am I?- Quite a lot quicker. You're in third place.

1:08:53 > 1:08:56- Wow.- 17.72 seconds.

1:08:56 > 1:09:00APPLAUSE

1:09:00 > 1:09:02That's not an omelette. No, I'm only joking.

1:09:07 > 1:09:10Now, there's only been one chef who's appeared on

1:09:10 > 1:09:13every episode of Saturday Kitchen, and that's Rick Stein.

1:09:13 > 1:09:16Normally we see him travelling round the world in our archive films

1:09:16 > 1:09:19but from time to time he drops by to join me in the studio,

1:09:19 > 1:09:21and it's always a great treat.

1:09:21 > 1:09:24Nasi goreng. Do you want to do it on this board?

1:09:24 > 1:09:27Oh, my gosh, sorry. I thought I was at home for a minute.

1:09:27 > 1:09:31So I'm just going to prepare a marinade for this chicken.

1:09:31 > 1:09:33Nasi goreng meaning what?

1:09:33 > 1:09:35It just means fried rice.

1:09:35 > 1:09:38The marinade, we've just got some pepper and salt.

1:09:38 > 1:09:41We're going to put a bit of garlic in there as well.

1:09:41 > 1:09:44- This is from your recent travels? - Yeah, from Far Eastern Odyssey.

1:09:44 > 1:09:45So this marinade goes in the chicken,

1:09:45 > 1:09:48then we put that in the fridge for about two hours.

1:09:48 > 1:09:52- So this is from where, Malaysia? - This is from Malaysia, yeah.

1:09:52 > 1:09:55And in Malaysia you have nasi goreng for breakfast.

1:09:55 > 1:09:59When you see the amount of chilli that goes in, you might be surprised,

1:09:59 > 1:10:03- but not you, James, because you've just been there, haven't you?- Yeah.

1:10:03 > 1:10:05Can you just pop that in the fridge

1:10:05 > 1:10:07and just get the one we'd done earlier,

1:10:07 > 1:10:10- so we can put it on the grill. - Kawi, that's where I was.

1:10:10 > 1:10:13It's Langkawi, actually, but it doesn't matter.

1:10:13 > 1:10:17- I know it well because I go there about once a year.- All right.

1:10:17 > 1:10:20Did you stay there? I'm not going to mention any names.

1:10:20 > 1:10:23I'm not going to mention any names because I'll probably get it wrong!

1:10:23 > 1:10:27- There's a sink, because they'll tell me off for not washing your hands. - All right, OK.

1:10:27 > 1:10:31I would do this if I was in the commercial kitchen

1:10:31 > 1:10:33- but at home sometimes these things lax.- Exactly.

1:10:33 > 1:10:36Well, I'll get the chicken in the oven.

1:10:36 > 1:10:39On the grill. Good, right, we're now going to make the nasi goreng paste.

1:10:39 > 1:10:43We have some peanuts. You can use cashew nuts if you have an allergy.

1:10:43 > 1:10:46We're going to put some shrimp paste in there. Remember that?

1:10:46 > 1:10:48Yeah, thanks for that.

1:10:48 > 1:10:52Smells a bit like... Well, I don't know how best to describe it.

1:10:52 > 1:10:55It is the most distinctive flavour of Malaysian cooking, I think.

1:10:55 > 1:10:58You'd miss it if it wasn't there, that's what I always say.

1:10:58 > 1:11:01So you've been busy. Obviously you've got Padstow...

1:11:01 > 1:11:03I've chopped some up there.

1:11:03 > 1:11:05Oh, sorry. No, those are the ones for frying!

1:11:05 > 1:11:08When you say he's got Padstow, you really mean that!

1:11:08 > 1:11:12- Oh, come on, Deborah.- But you're over in Oz now quite a bit.

1:11:12 > 1:11:13I love it, I'm glad!

1:11:13 > 1:11:16Yeah, I love it over there and I've actually got a restaurant.

1:11:16 > 1:11:18Garlic in there as well, in the paste.

1:11:18 > 1:11:21I've got a restaurant about 3½ hours south of Sydney

1:11:21 > 1:11:23called Bannisters.

1:11:23 > 1:11:25It's rather funny, actually, because we've got this sign

1:11:25 > 1:11:28with my signature going down to Bannisters at Mollymook.

1:11:28 > 1:11:31- At Mollymook?- Mollymook. It's on the beach.

1:11:31 > 1:11:36And it says "Rick Stein at Bannisters", it's got my signature,

1:11:36 > 1:11:38and some smartarse keeps getting up on a ladder

1:11:38 > 1:11:41and putting a P in front of the R. They've done it about three times.

1:11:41 > 1:11:45I'm not happy about it, I have to say.

1:11:45 > 1:11:50- Right, moving on.- I know! Put a bit of fish sauce in there.

1:11:50 > 1:11:54- Right, what have we got in here? - Sorry, I know this is a family show.

1:11:54 > 1:11:56Pate. Or paste.

1:11:56 > 1:12:00- Do you want me to do that? - Yeah, please!

1:12:00 > 1:12:05Is that fish sauce made out of dried fish as well, the fish sauce?

1:12:05 > 1:12:09It's made out of shrimp. Oh, yeah, the fish sauce is the same.

1:12:09 > 1:12:10It's anchovies.

1:12:10 > 1:12:14When you described that earlier, about the layers of anchovy

1:12:14 > 1:12:16and salt, it's exactly the same.

1:12:16 > 1:12:19- Do you want the chilli in there? - Please, God, thank you, James!

1:12:19 > 1:12:24- Do you want the garlic in there too? - Yeah, here I am way out of kilter.

1:12:24 > 1:12:26I haven't done my omelette yet.

1:12:26 > 1:12:29Right, I'm going to make an omelette. Thank you very much.

1:12:29 > 1:12:31Rick, is that shrimp paste the one you usually get

1:12:31 > 1:12:35- when you go to a Chinese restaurant for dim sum?- Yeah, it is.

1:12:35 > 1:12:39It's all over south-east Asia. Thank you, thank you.

1:12:39 > 1:12:42- Right, while you're doing that... - Is that everything in here?

1:12:42 > 1:12:43That is. That's my paste.

1:12:43 > 1:12:47And of course you can make that up sometime before,

1:12:47 > 1:12:51because nasi goreng is something that you do want to make regularly,

1:12:51 > 1:12:54just keep the paste in your fridge.

1:12:54 > 1:12:56And if you fancy it for breakfast...

1:12:56 > 1:12:59I mean, as I said, in Malaysia you have it for breakfast. I love it.

1:12:59 > 1:13:03I don't mind the chilli hit. You'll get to see what I mean shortly.

1:13:03 > 1:13:05Often it's just rice over there.

1:13:05 > 1:13:07Often it can be a bit of fish in there,

1:13:07 > 1:13:09- whatever they decide to put in. - Yeah.

1:13:09 > 1:13:13It's a very movable feast. Sorry, I'm just going to make this omelette.

1:13:13 > 1:13:19I suppose I'm getting a bit of a practice there.

1:13:19 > 1:13:23- I'm going to fry off some shallots. - Ten seconds, hey!

1:13:23 > 1:13:29Tell us about Spain then, and your visit to Spain. Why Spain?

1:13:29 > 1:13:31I just always wanted to make Spain.

1:13:31 > 1:13:34Ever since going there as a child

1:13:34 > 1:13:37and having squid in ink sauce, I've always had

1:13:37 > 1:13:39a bit of a fascination for the...

1:13:39 > 1:13:43I mean, Spanish food is not like the rest of European food

1:13:43 > 1:13:47because of its enormous influence from the Moors.

1:13:47 > 1:13:52It's sort of...slightly unusual.

1:13:52 > 1:13:56Thank you. RICK LAUGHS

1:13:56 > 1:13:58And that's what I really like about it.

1:13:58 > 1:14:04In fact, we wanted to call the series Hidden Spain but then David,

1:14:04 > 1:14:07the director, we were in the middle of Santiago de Compostela

1:14:07 > 1:14:12having some empanadas and he said, "This is hardly hidden, isn't it?

1:14:12 > 1:14:13"Look at all the tourists around."

1:14:13 > 1:14:20But a lot of the series is about food you're not going to generally find,

1:14:20 > 1:14:24certainly not in the tourist spots - we sort of go everywhere but.

1:14:24 > 1:14:27It's fascinating. I can't...

1:14:27 > 1:14:30- I'll do that.- You're so good, James!

1:14:30 > 1:14:34You know when you're doing demos, these are the things that really...

1:14:34 > 1:14:37But I can't get over how incredibly hospitable the Spanish are.

1:14:37 > 1:14:40I was just having a bit of a laugh with Francesco because when I was

1:14:40 > 1:14:43doing some cooking over there, there were two Spanish people watching me

1:14:43 > 1:14:49cook Spanish food, loads of different dishes and didn't say a word.

1:14:49 > 1:14:52If that had been in Italy, they'd say, "No, no, no!"

1:14:52 > 1:14:54LAUGHTER

1:14:54 > 1:14:58I think it said to me, it said everything about the difference.

1:14:58 > 1:15:04Of course I love Italy, I was just thinking

1:15:04 > 1:15:07if I wanted to make endless TV series in the same country,

1:15:07 > 1:15:10it probably would be Italy, apart from the UK, of course.

1:15:10 > 1:15:16- Ireland. Irish hospitality. - So I'm frying the paste off.

1:15:16 > 1:15:20As I might have said earlier, we've got some ketjap manis,

1:15:20 > 1:15:22which is some sweet, sticky ketchup.

1:15:22 > 1:15:27I had an Irish breakfast the other day, the Ulster fry.

1:15:27 > 1:15:30They gave you an Ulster fry, this is a true story,

1:15:30 > 1:15:31an Ulster fry last Wednesday.

1:15:31 > 1:15:36Ulster fry - a pint of Guinness and an eggnog. It was 7.45am.

1:15:36 > 1:15:39I love that!

1:15:39 > 1:15:41I think what I liked about Northern Ireland

1:15:41 > 1:15:44was just how agricultural it still is.

1:15:44 > 1:15:48I remember saying when we were making those films,

1:15:48 > 1:15:51and that was about five years ago,

1:15:51 > 1:15:55you sort of feel it's like Britain was in the '50s agriculturally.

1:15:55 > 1:15:59They still have this connection to the land, which is a shame that

1:15:59 > 1:16:01we've sort of lost it a bit.

1:16:01 > 1:16:02- What are we doing here then? - Sorry, sorry!

1:16:02 > 1:16:07We've just fried off the paste. We've already cooked rice.

1:16:07 > 1:16:10This is a re-cooked dish in the sense that the rice is always

1:16:10 > 1:16:12cooked beforehand.

1:16:12 > 1:16:17- This is long grain rice? - Yeah, long grain or jasmine rice.

1:16:17 > 1:16:21Incidentally, when I cook my rice, I never bother to wash it.

1:16:21 > 1:16:25I never see the point any more. I don't think it makes much difference.

1:16:25 > 1:16:29Lots of recipes say to wash the rice before you start. I don't do it.

1:16:29 > 1:16:31That just goes in there.

1:16:31 > 1:16:34Now it's just a question of adding all the bits - my omelette.

1:16:34 > 1:16:38- The onions are nearly there. - Ketjap manis.- Thank you very much.

1:16:38 > 1:16:41I put soy sauce in by mistake. I didn't notice that.

1:16:41 > 1:16:44Funny how things go wrong when you're in a hurry. Where's my chicken?

1:16:44 > 1:16:48- I've got the recipe, don't worry. - Wash my hands.

1:16:48 > 1:16:52That's good. That is very nice. It's very, very hot.

1:16:52 > 1:16:55You're with me next week up in Birmingham at the Good Food Show.

1:16:55 > 1:16:59Certainly. Fancy a beer after the show?

1:16:59 > 1:17:00I fancy a bit of a beer

1:17:00 > 1:17:04and I believe you're doing this recipe in front of people, live...

1:17:04 > 1:17:08without me, so that will be quite entertaining.

1:17:08 > 1:17:11Onions are almost there. What I'm actually trying to get

1:17:11 > 1:17:13is get them a bit golden and crisp.

1:17:13 > 1:17:17- I'll look after those, don't worry. - Will you?- Yeah.- Good.

1:17:17 > 1:17:20- Are you cooking cucumber?- Tossing it. Just tossing it at the end.

1:17:20 > 1:17:22It's not really cooked

1:17:22 > 1:17:27and the idea really is to get a nice crispness in the rice.

1:17:27 > 1:17:31You can put in this whatever you like. Prawns are very popular.

1:17:31 > 1:17:34Sometimes I do this with grilled mackerel put on the top.

1:17:34 > 1:17:36Never liver, so you'll be fine.

1:17:36 > 1:17:39I just like saying, "Cooking cucumber,"

1:17:39 > 1:17:42because it sounds like something Cilla Black would sing.

1:17:42 > 1:17:46- "Cooking cucumber." - In goes the chicken.- Yeah.

1:17:46 > 1:17:51- I'll leave you to serve that and I'll warm these up.- There we go.

1:17:51 > 1:17:56I've had to do this all at once, but actually I would have

1:17:56 > 1:18:01the omelettes already done in the fridge and, of course,

1:18:01 > 1:18:05I'd have the spice paste done in the fridge and I'd have my rice cooked.

1:18:05 > 1:18:08RICK SPLUTTERS It's making me cough a bit.

1:18:08 > 1:18:10I'd have my rice cooked,

1:18:10 > 1:18:14so basically when I came down to breakfast a bit bleary-eyed,

1:18:14 > 1:18:18I would just get my wok, throw in the spice paste,

1:18:18 > 1:18:21over a bit of ketjap and then put in the rice

1:18:21 > 1:18:23and everything else, and Bob's your uncle.

1:18:23 > 1:18:25Interesting use of ketchup on it.

1:18:25 > 1:18:27It gives it a bit of sweetness and colour.

1:18:27 > 1:18:31Like you said, I would just finish it off. There you go.

1:18:31 > 1:18:34- A bit of crispy onions on the top. - Is it hot?

1:18:34 > 1:18:37- Yep, they've come out nice. - Do you use ketchup in teriyaki?

1:18:37 > 1:18:39Yeah, yeah. I think it's great.

1:18:39 > 1:18:46I think what's nice about the Asians is for them it's just a condiment.

1:18:46 > 1:18:52There's a lot of social convention attached to ketchup with us.

1:18:52 > 1:18:57I always remember my mother, if I dared put ketchup with my fried eggs

1:18:57 > 1:19:03for breakfast, mouth to brain, she'd say, "Oh, that's disgusting!"

1:19:03 > 1:19:06My daughter eats food WITH her ketchup.

1:19:06 > 1:19:10Talking of breakfast, remind us what that is again.

1:19:10 > 1:19:13This is with nasi goreng with marinated grilled chicken

1:19:13 > 1:19:14and crisp fried onions.

1:19:14 > 1:19:16And I didn't do any of it.

1:19:20 > 1:19:22Amazing, huh?

1:19:22 > 1:19:27The man's a true legend, true legend. Over here, have a seat.

1:19:27 > 1:19:33Dive into this one for breakfast. Just a small portion.

1:19:33 > 1:19:35It is actually great for breakfast, I have to say.

1:19:35 > 1:19:37Well, it's a fry up in a sense.

1:19:37 > 1:19:39It's funny, when we're filming over there,

1:19:39 > 1:19:44the crew always head straight for the European stuff and I say,

1:19:44 > 1:19:47"You're out here, in Malaysia, why are you going for bacon and eggs?

1:19:47 > 1:19:51- "Why are you going for croissants? Have some nasi goreng."- Exactly.

1:19:55 > 1:19:58As presenter of Who Wants To Be A Millionaire,

1:19:58 > 1:20:01Chris Tarrant knows a thing or two about jeopardy, so how would he

1:20:01 > 1:20:05cope under pressure when he faced his food heaven or food hell?

1:20:05 > 1:20:06Let's find out.

1:20:06 > 1:20:09It's time to find out if Chris will be facing food heaven or food hell.

1:20:09 > 1:20:13Everybody here has made their minds up. Food heaven is shoulder of lamb.

1:20:13 > 1:20:14Look at it! So succulent!

1:20:14 > 1:20:17Slow-roasted for four hours, a wonderful salad to go with it.

1:20:17 > 1:20:21Some of it shredded up, little crispy balls, deep fat fried.

1:20:21 > 1:20:24Alternatively, chocolate, and it's melting over here,

1:20:24 > 1:20:27but in particular pile of pudding that we'll do.

1:20:27 > 1:20:30- No, no, no. - How do you think they decided?

1:20:30 > 1:20:32I know I've been stitched up.

1:20:32 > 1:20:34After your lacklustre performance

1:20:34 > 1:20:37on Who Wants To Be A Millionaire, I knew you'd stitch me up.

1:20:37 > 1:20:40- It was 4-3. - You've only brought me in to get me.

1:20:40 > 1:20:46Yes and you're having pudding. 4-3 for this. Exactly.

1:20:46 > 1:20:49- Look at that lamb!- You can take it home.- Poor little thing.

1:20:49 > 1:20:52It's like when I'm on that show, "This is what you could've won."

1:20:52 > 1:20:54As you waft the cheque.

1:20:54 > 1:20:57Right, if you can get on and do me my anglaise, please.

1:20:57 > 1:21:00We've got egg yolks, milk, cream, some sugar and vanilla.

1:21:00 > 1:21:06- Chef, flambe some bananas.- It's like school dinners, I don't want that.

1:21:06 > 1:21:12- And the butter. It's butter with a hint of chocolate.- Don't you worry.

1:21:12 > 1:21:13There's more to come.

1:21:13 > 1:21:17People watch this while they're on their treadmill.

1:21:17 > 1:21:19So turn it up, it's going to get a lot worse.

1:21:19 > 1:21:21They'll be sprinting in five minutes.

1:21:21 > 1:21:26You've got chocolate, butter, and then funnily enough,

1:21:26 > 1:21:29you need some butter...

1:21:29 > 1:21:32- to put those in.- To go with the other butter.- They go in there.

1:21:32 > 1:21:35I'm going to get this on, but this is what I'm making.

1:21:35 > 1:21:37I need to get these in the oven.

1:21:37 > 1:21:43These are the ones I'm going to make. Straight in. Seven minutes.

1:21:43 > 1:21:47All right. Right. So, more butter.

1:21:47 > 1:21:51What if I said to you, "There's no butter on the show this week,"

1:21:51 > 1:21:54- what would you do? You'd be lost. - That is the week when I'm not here.

1:21:54 > 1:21:57"Sorry, James. The butter is cancelled this week."

1:21:57 > 1:22:01But it's true, isn't it, chef? It adds its flavour.

1:22:01 > 1:22:03It brings texture as well.

1:22:03 > 1:22:07Take away the flavour of the chocolate pudding with a bit of luck.

1:22:07 > 1:22:10Eggs. We've got a little masterclass of how to make some custard,

1:22:10 > 1:22:13or creme anglaise. We've got some milk and cream.

1:22:13 > 1:22:18- Turn that up for you, chef. - Thank you.

1:22:18 > 1:22:20There you go.

1:22:20 > 1:22:23Explain to us what we're doing with our bananas, chef.

1:22:23 > 1:22:26I'm doing batonnet. I'm cutting them lengthways

1:22:26 > 1:22:29and then I'm doing long batonnet,

1:22:29 > 1:22:33and I'm going to flambe them in butter, a bit of sugar

1:22:33 > 1:22:35and then flambe with, what have you got there?

1:22:35 > 1:22:39- Cognac, Almanac? - I've got a bit of brandy for you.

1:22:39 > 1:22:43- Brandy is in English, isn't it? - Yes, cognac. Anything you want.

1:22:43 > 1:22:46Whipping up this.

1:22:50 > 1:22:54- You're normally doing stuff like this anyway.- I am.- Remember TISWAS.

1:22:54 > 1:22:58- We used to pour it over people in those days.- What was it, the Phantom?

1:22:58 > 1:23:01- The Phantom Flan Flinger. - Yeah, that was it.

1:23:01 > 1:23:05And his wife, Flanderella, and their child, the Baby Bucket Bunger.

1:23:05 > 1:23:08It used to take us seconds to write some of that.

1:23:08 > 1:23:11- And Bob Carolgees.- Spit the dog.

1:23:11 > 1:23:12Where is Bob Carolgees?

1:23:12 > 1:23:16He's actually in Manchester running a candle shop.

1:23:16 > 1:23:19I'm not joking, yeah. Very elegant candles.

1:23:19 > 1:23:22Come on, Bob, we've got to have you on the show. There you go. Right.

1:23:22 > 1:23:25Whip up the eggs, so we're making basically a sponge.

1:23:25 > 1:23:28- Not that you will be making this. - No.

1:23:28 > 1:23:31Well, I am very gifted in the kitchen as you know.

1:23:31 > 1:23:33Bananas are cooking away nicely.

1:23:33 > 1:23:37- I reckon it needs a bit of lamb with it.- Possibly, yeah.

1:23:37 > 1:23:41In goes the flour. We then take our mixture here.

1:23:41 > 1:23:46- How are we doing, chef? We've got about four minutes left.- OK.

1:23:46 > 1:23:49- Cooking already.- In we go with the chocolate and the butter.

1:23:49 > 1:23:54There you go. Give it a quick whisk.

1:23:54 > 1:23:56This is just like my school.

1:23:56 > 1:24:01I wish I'd have gone to the school that you went to if you had this.

1:24:01 > 1:24:05- I just had semolina and tapioca. - Semolina! Do you remember that?- Yeah.

1:24:05 > 1:24:06That was superb, the semolina,

1:24:06 > 1:24:08especially with a bit of vanilla or orange zest.

1:24:08 > 1:24:11You are a very strange French person.

1:24:11 > 1:24:13Nobody likes semolina!

1:24:13 > 1:24:18- Don't tell me you like tapioca. It looks like frogspawn.- It's not bad.

1:24:18 > 1:24:20Very healthy.

1:24:20 > 1:24:24- That goes into our buttered moulds. In the freezer.- More cognac.

1:24:24 > 1:24:28- A little too much cognac.- They go in the freezer or the fridge.

1:24:28 > 1:24:31At the same time, I'll do a bit of ice cream to go with it.

1:24:31 > 1:24:36- Is it all right?- That's not normal. - Speak to your son.

1:24:36 > 1:24:39Making ice cream.

1:24:39 > 1:24:43Frozen bananas. Even you could try this, Chris.

1:24:43 > 1:24:47This lamb looks really nice over here.

1:24:47 > 1:24:52- It's wasted just lying there. - On a plate.

1:24:52 > 1:24:55Is that the plate for you? No? I can use that plate?

1:24:55 > 1:24:58Yeah, you can use that. Bananas. Vanilla.

1:24:58 > 1:25:03- Buttermilk. Sugar. - A bit of butter?

1:25:03 > 1:25:06It's buttermilk.

1:25:06 > 1:25:08That's the way normally cut them, isn't it?

1:25:12 > 1:25:15Blending it, making ice cream. They're just frozen bananas.

1:25:15 > 1:25:18- And that's what goes in the deep freeze.- That's the one.

1:25:18 > 1:25:20It is already in there.

1:25:20 > 1:25:23Chop the bananas like that and then we deep freeze them.

1:25:25 > 1:25:26We're nearly there.

1:25:28 > 1:25:30So I can grab my plate, ready.

1:25:33 > 1:25:37- How are we doing with that, chef? - That's cooked. Poached. That's it.

1:25:40 > 1:25:42Quite something, isn't it?

1:25:45 > 1:25:49So we keep mixing this, you see. Like that.

1:25:52 > 1:25:56You're not convincing me. You're trying to do a salesman on me.

1:25:56 > 1:25:58I'm never going to come on your show again,

1:25:58 > 1:26:01you're probably never going to come on this again.

1:26:01 > 1:26:04Of course you're not going to come on our show again!

1:26:04 > 1:26:06You went away with 250 quid. Why would we want you back?

1:26:06 > 1:26:10I don't mean that unkindly.

1:26:10 > 1:26:13- Fair enough, it was a drinks question.- It was.

1:26:13 > 1:26:18I can't remember what it was. Cheeky Vimto. Do you know what that is?

1:26:18 > 1:26:21- It's a drink?- Yeah, but do you know what's in it, chef?- No. No idea.

1:26:21 > 1:26:25- It's a young person's drink. - That's why I don't know!

1:26:26 > 1:26:28It's obvious.

1:26:30 > 1:26:33I'd normally put a bit less on but because you're here,

1:26:33 > 1:26:34I'm going to put more on.

1:26:34 > 1:26:36Thanks.

1:26:36 > 1:26:39Right, look at this. Ice cream.

1:26:39 > 1:26:42You told me I'd have a really nice time on this show.

1:26:42 > 1:26:46- So when does the fun starts? - In a minute.- It's 11.28am.

1:26:46 > 1:26:48Look at that.

1:26:48 > 1:26:52I'm going to leave it like that. That's it. Bananas and custard.

1:26:52 > 1:26:53There you go.

1:26:53 > 1:26:57At least you're not going to put that chocolate stuff on it.

1:27:00 > 1:27:05- Oh, lovely.- Why not put on a hint of rhubarb now?

1:27:05 > 1:27:08LAUGHTER

1:27:08 > 1:27:11I think you're a very fair player, if you don't mind me saying.

1:27:11 > 1:27:15I haven't eaten any of it yet. I don't do puddings, I don't know why.

1:27:15 > 1:27:18I like my food, I don't do puddings. Oh, good!

1:27:18 > 1:27:19Perfect!

1:27:21 > 1:27:22Oh, no!

1:27:30 > 1:27:32I'm proper nervous.

1:27:32 > 1:27:38- So you should be.- Lovely! Look at that.- Check that out. There you go.

1:27:38 > 1:27:42- You want some spoons?- Bring over the glasses, girls. Guys, dive in.

1:27:42 > 1:27:49- Can we dive in?- You can dive in.- You start. I'll be over here.- Dive in.

1:27:49 > 1:27:52I like that. Look at that.

1:27:54 > 1:27:57- Deliberately. There you go. There you go.- Oh, no.

1:28:04 > 1:28:07That is actually disgusting!

1:28:11 > 1:28:14That's all we've got time for on today's Best Bites.

1:28:14 > 1:28:17Remember, all the studio dishes from today are on our website.

1:28:17 > 1:28:19Just go to bbc.co.uk/recipes

1:28:19 > 1:28:23You'll find loads more on there to have a go at too.

1:28:23 > 1:28:25Make sure you get stuck in and I'll be back with more

1:28:25 > 1:28:28highlights from the Saturday Kitchen back catalogue very soon,

1:28:28 > 1:28:31but in the meantime, have a great rest of your day

1:28:31 > 1:28:33and enjoy the weekend. Bye for now.

1:28:33 > 1:28:36Subtitles by Red Bee Media Ltd