Episode 37 Saturday Kitchen Best Bites

Good morning. Enjoy mouth-watering memories in today's Best Bites.

Welcome to the show.

We've raided the Saturday Kitchen store cupboard of recipes

and found these brilliant dishes for you...

a summer risotto of peas and marjoram

for TV property guru Sarah Beeny.

That's delicious. I know I'm going to love this.

This is what I'd order if I went to a restaurant if it was on there.

Or if you prefer meat on your plate,

there's a sensational pork fillet with sauteed potatoes

and a dry tartare sauce from the equally sensational Martin Blunos.

If fish is more your thing, Marcus Wareing has a super sea trout recipe

with baby gem lettuce and liquorice carrot.

TV presenter Chris Tarrant faces his Food Heaven or Food Hell.

There was a Thai-style shredded lamb salad for Food Heaven

and a mouth-watering chocolate pudding with banana ice cream

lined up for Food Hell.

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

Stand by for some brilliant modern Japanese cooking

from the one and only, and I love this guy's food, Nic Watt.

-Good to have you on the show.

-Thank you.

-So what are we cooking?

-I have a beautiful British lamb rack.

-Brian's laughing.

-Well done, son!

-A bit of Kiwi(!)

I am going to do a hot-pepper paste.

When I say hot, it's not spicy hot. It is not knock-your-socks-off.

-Good for barbecues.

-Perfect for barbecues.

This dish is normally cooked on open charcoal at the restaurant.

I adapted it to do in an oven.

This hot pepper paste is hot peppers, ginger, garlic.

It is a good base product to use for your marinade.

We have some sake, soy, mirin, sesame oil.

That gives it some aromatics. A bit of dried chilli.

That is knock-your-socks-off. Burn your lips.

You don't want to get too much involved with that. A little bit of garlic, ginger.

We'll bring it together to make the paste. Marinade for 24 hours.

Part of the simplicity is spinach.

We will wilt some spinach down with a beautiful sesame sauce.

-We have sesame paste...

-This is not tahini, is it?

It's goma paste. You could use tahini. Goma is sesame.

It is similar. Some dashi which is a Japanese-style of fish stock.

If you can make tea, you can make dashi.

You'll never make a fish stock the same way again.

I can still make a good cup of tea.

LAUGHTER

-OK.

-We have some miso. White miso, it's a sweet one.

It is a fermented soy bean paste. Again some sesame oil, some yamagobo.

-At the back here.

-It looks like carrot.

-It looks like carrot, it's actually burdock.

-Dandelion and burdock.

-Dandelion and burdock, he's going!

-All this may sound very unachievable,

but it's all available at a local grocer. It's all there.

Asian supermarkets, that kind of thing.

Yeah, yeah. Exactly.

Some supermarkets sell a variety of these, but probably not all of this.

-This isn't the old Thai fish sauce.

-It's a charcoal-dried fish flake.

Bonito, which is an oily fish, then it's just shaved.

To make it at home, you boil the jug, add your fish flakes on top

-and allow them to steep for 30 minutes.

-You buy fish flakes

-from the supermarket?

-Yeah. You can go one step further

and add kombu which is the umami flavour, which is the long seaweed,

and you should put that in overnight and it releases the glutamine.

Glutamine's very good for your body.

If you're a chemist, it's easy to do this.

Amazing flavours we've got here. The English palates seem to love it.

It's interesting you say, "If you're a chemist..."

People are in fear of Japanese food,

and the difficulty behind it,

but what you're going to see it a group of ingredients put together,

and how simple it is and the ingredients are to do.

-You've trimmed the lamb to stop the bones from discolouring.

-Yes.

-You want it nice and clean.

-Exactly. I'm combining these ingredients.

Your butcher will be able to do that for you. It's called a French trim.

-That's what you want to ask for.

-Everything goes in.

Depending on your heat, a bit of dried chilli.

I won't get my fingers near this cos that's very hot.

-Ginger and garlic.

-Yeah, add a little bit in equal amounts.

-Bit of ginger, bit of garlic.

-Bit of garlic.

Then we put the whole lamb rack in

and I'm going to reserve a bit on the side just to brush it over.

-Put that there.

-OK.

We mentioned your Restaurant At The Top. You're expanding.

-Where's the next one?

-We're opening in Macau in the Venetian Casino.

We've got a 11,000 square-foot, which is a 300-seater,

which is a monster of a restaurant.

-That's opened on 4th August.

-Yup.

Another one planned for this year?

Yep, another one in Scottsdale, Arizona, in December.

You're going to rack up some air miles.

I've just been away and I'm going away in two weeks' time.

To Scottsdale and Macau.

Now we've got this here. The pan's nice and hot.

I'm going to place it in.

-Sss... You can hear that, can't you?

-Yeah. I can hear it.

We're going to seal that off, get it nice and caramelised.

-It is hot, yeah, that's fine.

-The spinach...

-You want it blanched?

What I'm going to do, one more thing, is to squeeze the water out

-and we're going to give it a rough chop.

-Squeeze the water out,

-rough chop.

-Make the sesame now, sesame dressing.

We've got a little bit of this goma paste or tahini.

We're going to add a little bit of the white miso.

-Do you want a spoon? There you go.

-Thank you.

The reason you put the tinfoil on is to stop the bones from burning.

I don't want the bones to blacken up

so I'm going to add a little bit in there.

A touch of sake.

A touch of sesame oil.

What else would this dressing go for?

You're going to put it with spinach.

We use it on cucumber.

-Yup.

-It's...

Sesame can be sometimes a little pasty and too much on the palate.

-Yeah.

-So it's nice, you know...

The refreshingness, the wateriness of the cucumber.

As a spinach salad, it's really versatile. Roast veggies.

-Are you happy putting that in the oven now?

-Perfect.

This will go in for 8-10 minutes?

HE COUGHS Sorry.

It depends on the size of the lamb rack. About 8-10 minutes.

About 400, that's about 200 degrees Centigrade.

Perfect. We'll let that rest. Here's the dressing.

We want it quite tight. Not too soft.

We want it to get around that spinach and bind into it.

Patsy, is this your kind of food?

Yeah. I love spicy food.

I shouldn't... I don't think I'm allowed to say.

I was going to talk about a particular restaurant,

but I don't think I'm allowed to.

Is it mine? Mention Turner's, it's all right, do it.

I like recipes where there's lots of vegetables in

and it hides the flavour, cos I'm not really a great vegetable eater.

-That tastes amazing.

-How's that for a bit of burdock?

-I've never tried burdock. It tastes like carrot.

-Yamagobo.

-Mountain burdock.

-Mountain burdock.

I'm going to add a little bit.

It's better than the stuff that grows on the plains.

Plain burdock's not very good.

-Can you give that a...?

-It has a really peculiar flavour.

-Pass it round.

-Can I just...

Nic, when you made all that dressing,

if you can't get one of those items, does it actually matter?

-The lamb or the dressing?

-Both, but particularly the dressing.

It wouldn't work without the lamb.

It's kind of crucial.

No, the main thing for this particular one is the hot pepper paste.

Without that, you're having some difficulties.

I'm going to carve this lamb.

-Should be...

-Look at that. Perfectly cooked.

That's why French trim is so good.

You remove the shine off it, clean the bones, so easy to slice up.

-I'll just get this into...

-What do you reckon to the burdock?

-Very strange taste. It tastes salty.

-Weird, isn't it?

-Yeah, very strange.

I love it.

Great plate. That's another thing with your restaurant as well.

-It's all in the presentation, it's in the eye. Different plates.

-Absolutely.

What I present here is so simple.

-We've got spinach, beautiful lamb cutlets.

-Bamboo leaf there.

So the plate is also understated to go with the food.

-We add a bit of this...

-Are we allowed to pick it up and eat it?

-You're not allowed to eat it.

It's got to come down here.

-Is that everything?

-That's everything.

-Remind us what this is.

Lamb cutlets, hot pepper paste, with some sesame and spinach salad.

Get down to your Asian supermarket, cos that is amazing.

-To be honest, I could leave it here and eat it myself.

-No, you can't.

Unfortunately, I've got to pass it down.

Starting with you, Patsy. Dive into that.

I know you like spicy food. Tell us what you think.

-If you didn't want to use lamb, could you use beef?

-You could use beef.

I would use... Pigeon could work, chicken could work, pork.

We do a pork belly in a similar base marinade

and we do the whole belly and cook it over the charcoals for two hours.

It just renders down.

-That is so lovely. I know I keep saying it.

-Pass it down.

But it is so tasty.

-So tasty, and that marinade really does...

-So tasty.

-Really lovely.

-You cook it on charcoal.

We cook it on open charcoal.

As the sauce caramelises and the smoke comes up,

you get that smoky flavour, the caramelisation.

It adds one more dimension to the flavour we've got now.

Is there any danger that you could put it in the marinade

-for too long and it overtakes?

-Not with lamb, no.

It's not going to dry out the lamb or cook it either.

You help yourself, sweetheart. I've got mine.

I knew that was going to be good. It's delicious.

I don't think I'm going to get any of it.

The fact that it's English lamb makes it even better. Good on you.

Coming up, I've got a delicious summer risotto recipe to show you,

but first, here's Rick Stein.

I first came here to Chatsworth ten years ago

on a glorious September's day, the same month as now, though the weather's not as good.

What struck me most was the vegetable garden.

It's like a formal potager. It's a delight to see vegetables planted in such a pleasing way.

It's the same with restaurants.

I mean, you get a lovely restaurant

where the waiting and the food and ambience is good - it elevates food.

That's what this garden does for me for vegetables.

It makes me want to go and cook some lovely vegetables.

This is cavolo nero - black cabbage. Five years ago it was unheard of.

I do knock supermarkets, but they are good at finding new produce.

You can buy cavolo nero everywhere. It's really caught on.

It's deep, dark green and has an intense, almost bitter flavour.

After blanching, I saute it in olive oil with garlic and fennel seeds.

Then I add the cabbage and just toss it around with some seasoning.

I first had this on Torcello, an island in the lagoon off Venice,

where they grow lots of lettuces and brassicas.

I like it on its own with bread, Parma ham and a glass of Chianti.

But you can't get anything more English then these runner beans.

No other country reveres them so. They taste of an English summer.

The Duchess of Devonshire, whose garden it is, is passionate about British vegetables

and her free-range chickens that live in a LISTED chicken house.

Both she and I share the same soothing feeling of being around poultry which have freedom.

They are so nice and easy, friendly and tame and just pleasant.

-They are calming chickens.

-They get in people's cars.

-Do they like that?

-The hens do, but the people don't.

-They should be enchanted by it.

Then they bag their sandwiches. It's OK until they're chicken sandwiches.

How do these eggs compare to the ones you buy?

Different colour, taste, yolks, different everything.

The chickens have all the grass they want.

They peck all day, worms and all the rest, and that's what they produce.

-They are more expensive.

-They have to be.

It just seems like, we just sort of use things like eggs and chickens

without any sort of real...doing them the justice that they deserve.

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

-That says it all.

-It does, really.

Free-range eggs are used in the most popular breakfast in North Mexico.

It always comes with re-fried beans.

They're not fried twice - just well cooked.

I'm using black beans, fried in lard.

Then I add the water I boiled the beans in and make a bean mash.

Well, huevos rancheros - ranch-style eggs.

It's a perfect combination.

You must have corn tortillas. You must have chilli sauce.

You MUST have free-range eggs, cos this is a celebration of eggs.

Actually, you must have the re-fried beans as well -

frijoles - 'scuse my Spanish - frijoles refritos.

I've been eating huevos rancheros since I was 21 and I went to Mexico

and it was just the best dish ever. I didn't have a lot of money then.

Remember in the '60s a book called "Living In Europe On 5 A Day"?

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

We were travelling around Mexico in an old Dodge Dart convertible.

It was their car, so they slept in it. I slept on the beach, in the desert, on my own.

Once, there were rattlesnakes, very close, cos I could hear them.

On the beach in Acapulco, I had my backpack stolen.

Funny thing was, I was devastated when the backpack was stolen,

but after it had gone it was a delight.

"Baggage" in Latin is "impedimenta" and it really is, you know.

I just had a little duffle bag after that and I was free. I lost all my mementos, but what are mementos?

So, corn tortillas - you just mix corn meal and water and mould them a bit smaller than golf balls.

You really need a Mexican press, quite popular in kitchen shops now.

Use paper to stop them sticking.

A quick press and peel them off the paper.

I use the hotplate of the cooker,

but use a heavy skillet if you don't have one.

Turn them and smell the corn -

an unforgettable limey smell

from the slate lime they soak the corn in.

The sauce is corn oil and I'm frying onion and garlic in it,

then chopped tomatoes and green chillies - seeds and all, this time.

I'm using jalapenos - the most famous Mexican chilli, quite hot -

and finally some seasoning.

Now, we just have to fry the eggs. It DOES matter they're free-range.

It's great - supermarkets are saying all eggs should be free-range now.

Who would have thought that, five years ago?

To finish, two tortillas, it's got to be,

and those golden-yoked eggs on top.

I like to fry them so that they're crisp around the edges.

Then a generous quantity of sauce.

Finally, the frijoles refritos to finish the dish

and a cup of black coffee.

Travelling is a great way to get culinary inspiration and,

like Rick, I've been lucky enough to travel to some great places.

One last week - I went to Venice.

I love eating and drinking in all these different places.

In Venice, they have this dish.

They normally do it with cuttlefish, but he cooked it with squid.

It was a pea risotto.

It was so simple. It would traditionally have squid on the top.

I'm going to get the risotto on. I need a bit of onion.

While I'm chopping the onion,

I want the boys and the girl to start podding the peas.

Don't eat them! Just pod them please.

Peas are just starting to come into season.

You'd know that, being an eco-person. Tell us more

about that. It fascinates me.

Your father, he bought a caravan and did you really live The Good Life?

We lived The Good Life more when I was younger.

They lived in a caravan, then a house, then went back to a caravan.

The thing about The Good Life is that it's not actually that easy.

Treats used to be dried figs and dried pears.

Everyone else got chocolate. Do you remember those mini boxes of raisins?

They still have the mini boxes of raisins.

My parents would get the huge bags because they were really cheap

and I always wanted little boxes. I can't remember the name of them.

I used to get other people's empty boxes and stuff them with raisins.

They used to bring goats into school and all kinds of stuff.

They did bring a goat into school which was mortifying.

I went to a school in the town of Reading

and they brought the goat in the back of the car and brought it out onto

the lawn to show everyone how to milk a goat and it pooed on the lawn.

That's lovely(!)

And in the countryside, it's OK to have goats pooing everywhere.

Were you embarrassed by that all the time? Did it scar you?

You can tell how emotionally crippled I am by it.

Looking back, I'm quite glad they were so weird.

Was that what got you into property in the first place?

-Seeing your dad build your house?

-Probably.

It had to do with... I suppose it's about the concept of home.

I was very fortunate.

While it was weird, it was very happy.

Home can be all sorts of places,

-from a caravan to...anywhere, really.

-You set up in business,

your first property business 14 years ago?

Yes, we started the development company about 14 years ago

with my brother and my boyfriend then who is now my husband.

You fell into TV.

Yeah, just went to a hen party and someone said,

"Do you want to go for this screen test?"

I thought, "Yeah, why not?"

I think it's how lots of people get into TV, isn't it?

-It's roughly how I got into it.

-There we are.

We have rice, a little bit of butter, shallots, garlic.

This is fantastic. This is marjoram. Part of the oregano family.

-It smells delicious.

-It's delicious with peas.

You can use oregano if you've got it

and we cook this for 12 minutes and end up with risotto.

In there, we're going to add our peas.

We'll cook that for about 2-3 minutes.

Meanwhile, turning our attention to our squid.

We're going to chargrill this.

They use cuttlefish as well.

You must not have known when you started out...

-Property and property programmes wasn't as big as they are now.

-No.

They were different then. You had programmes like Changing Rooms.

They were makeover shows rather than property development.

They didn't have the weight to them that...

There was Grand Designs and that was it.

Then there seemed to be property shows all over the place.

-It's been a funny time.

-More so than ever.

-It's been...

This series of Property Ladder that's on at the moment is bizarre.

We filmed it over the last two years and in the last two years,

we all know what happened to the property market.

The whole economy! The property market...

The whole basis of this is that you follow a group of people.

A group of people who bought houses to develop them

but they started two years ago, which is when we started filming.

We've always filmed over two years but the property prices have...

Whatever they've done,

they've made money - paint the kitchen yellow and make 40 grand, great taste in yellow

and move on.

It's different this series. It's a harder place to be, this series.

It's a roller-coaster ride.

Stuff like roller-coaster rides, in terms of business, you never stop.

-Well, no, actually...

-You've got another business you started four years ago.

We started My Single Friend four years ago

because I've always had two big passions,

and one's property and the other's fixing up my friends.

-This is a website that you set up?

-Yes.

It's a website and it occurred to me that normal dating sites

weren't very nice places to go to

and you wouldn't want to put yourself on them, so I thought what we all need

is a dating website you can put your single friends

and set your single friends up with other people,

and it's much more British, much more tongue-in-cheek.

You may laugh, Mr Rankin. I put you on it.

-You put me on it?

-Yeah, I morphed your picture.

You need to put weights and measures on it, though.

-You can't...

-So, I've turned into a fat, Scottish chef now.

I put you 26, single, with hair,

excuse the picture, but there you go. You look great.

Did you check it out? Were you impressed?

-I was impressed.

-How many hits have we had this morning, then?

Do you know, it's trebled the hits since you've been on there.

-It would do.

-It's amazing.

-I like what your husband says

about the website which I thought was funny.

Every now, he'll go and he'll pretend it's all to do with

research and work that he looks.

He'll look at the site

and the truth is, he's looking for back-up wives.

He goes through, page after page going, "Yes, I'd marry her,

"marry her", actually it's not quite as polite as marry.

Every single thing, he's not at all picky.

All of them, he thinks, "Well..." They are babes, I must say.

Mind you, it's fine, because I sit on the laptop on the other side

going, "Marry him, marry him."

Just finishing off the risotto.

I've got lemon juice which I'll put in.

Obviously, this will go with the squid.

Parmesan in there as well and then grab our squid.

-The idea is you grab the squid...

-The idea of Parmesan

or cheese going into a fish risotto is interesting, James.

I know you're not supposed to put Parmesan in fish risottos

and I know you're not supposed to put mascarpone in that,

but I'm a Yorkshireman and I like my fat!

I think that looks... that's lots and lots

of my very favourite things.

Anything with cheese and cream is going to be delicious.

I think it needs it, but anyway.

-The idea with risotto is the texture of it.

-I love risotto.

You want it quite loose.

I said I had this in Venice,

but slightly differently with a little bit

of cuttlefish, which was unusual.

But you put octopus and all kinds of stuff in it and the idea is

-we grab more of this squid...

-That looks fantastic.

..and place it on the side.

This is just chargrilled baby squid, little bit of lemon juice

and that's the lot. There you go.

That's mine. Great. Excellent.

-Looks delicious.

-Tell us what you think.

I know I'm going to love this. This is what I adore

if I went to a restaurant, if it was on there.

What do you think? Would you pay for it or not?

Yum! That's delicious.

Martin Blunos is a good friend

and a great chef and here he is with a perfect weekend pork dish.

Good to have you on the show. What are we cooking?

It's pork medallions with Jersey Royals and this St George cheese.

Very simple, it's a leftovers dish, really.

Both of which are topical.

Jersey Royals coming to the end of the season, pork particularly

-because we need to support pork producers in the UK.

-We do.

Because I think there's a bit of a tradition that it's a bit dangerous,

you have to cook it right through.

But with the husbandry of animals and how they're fed now,

it's a good piece of meat and I think we ought to embrace it.

That and the price of their food has gone up quicker than petrol,

-hasn't it?

-Absolutely.

If pigs drove cars, that would be the end of it, you know.

Good connotation, all right! What do we do?

I've got some bacon here as well,

some nice, cured streaky with the pork.

What I need you to do with the Jersey Royals...

I've some already cooked, I want you to chop them up or slice them up.

-I'll get you a knife.

-You mentioned leftovers.

The thing with Jersey Royals that I can't understand,

I was in a restaurant the other day and they scrubbed all the skin off.

-Sacrilege. Because that's...

-That's where, you know...

It's the time. The time to do that...

You should be spending time doing something else.

I think you said yourself, all the goodness is under the skin.

What I've done with the streaky is chop it up

into nice, manageable pieces.

You could use ready-sliced streaky

but I think it's nice to have little cubes that you do yourself.

Into a pan, little bit of oil, not too much

because you're going to render out some of the fat in the bacon,

nice and greasy.

Back bacon is too like the fillet, much too lean,

so we want the fat flavour

to come out from the bacon that's nicely cured.

You're slicing up the potatoes and I think the best thing with

leftovers is never cook what you need. Cook more than you want.

-Great as a breakfast dish.

-Not much left in my house.

No fat in there, you're rendering fat from...?

There's a little bit of oil to start it off but the heat will

bring it down and as the fat comes out, it'll flavour the potatoes.

Talking of pork, you're using the fillet, particularly with this

you want a dry cured bacon, not wet cure?

If that was wet cure, it'd go wet and bubbly and poach, rather than cook.

Here's the pork fillet.

This has been trimmed, there's no sinew on it.

This is a full fillet, so they're normally about this size.

They taper off, but to make it a little bit more manageable,

I'll cut it quite large and on the angle.

Before we cut it, the thicker end would be here,

but really, if we're looking at beef,

the chateaubriand would be this bit,

the little fillet steaks and then the mignon steaks at the end.

Little tail bit. Exactly the same. Cooks very quickly, very little fat,

hence putting this fat to balance it.

What I'll do is just cut the pork nice and thickish,

but on the dias, because what you want to do is create a really

nice slice, otherwise little medallions are much too small.

They dry out. Then with the back of the hand just bang them out

a little bit and all you're doing is just flattening them slightly

to make them even, and also you're going to loosen the fibres.

You mentioned the fact... the cooking of it.

I think this thing about pork fillet is that it's quite dry,

it's a lean piece of meat.

-You really don't want to overcook it.

-No, not at all.

Again, you can have pork slightly underdone,

it can just be slightly pink.

Not too much, because then it's raw.

That's the difference, where people get a bit confused.

If it's oozing blood you can get away with it.

Patrick, do you eat much pork in your Caribbean food?

At the moment, we've got belly pork, jerk belly pork on the menu.

We tend to use it, confit it and the fat and jerk works really well.

The spice and fat works really well.

The great thing about belly pork

is the amount of fat to meat, isn't it? But you've got to

-really cook it properly.

-It's key to have as much fat

as possible with your pork. It makes the dish completely lush.

There you go.

Potatoes are on and the bacon is starting to colour.

The spuds are getting a little bit of colour.

Onto a hot griddle,

just brush the pork with some oil,

little bit of seasoning, straight onto a hot griddle, you don't need

to shake them round or turn them. You want a very harsh

cooking period to seal the juices in otherwise it'll go dry.

-You're shredding spring onions.

-On the dias, apparently.

-On the dias, that's it.

But it creates a bit more shape.

You've got the whole thing about visual... it's the way you eat.

-Is it?

-Yes. You're looking at me like...

It's a chopped spring onion.

All right. Chop those spring onions...on the dias...

What it is, these are in season now.

You can get them all year round, but this is the best time for them.

They're growing really well in my garden at the moment, actually.

You're chopping up the gherkin. We're using big gherkins, dill pickles,

not the little sweet, sort of, sharp, acidic, French cornichon.

This is a full-on gherkin. It's a man's gherkin. Well!

-Don't tell my missus!

-Right! What do we do now?

This is St George cheese. This is amazing stuff. Just discovered this.

It's a raw milk cheese from the island in the Azores.

What I like is that the cows are left out all year round,

so the milk is the same.

You don't get any crossover with...

winter tasting cheese is different flavoured milk.

It's available in this country.

There's a little company bringing it in - Real Cheese Company.

Really good stuff, because it cooks and eats well raw.

Melt this down into the potatoes.

You can see, it grates up but it's amazing.

It's a bit like a very mild Parmesan or a slightly, sort of,

creamier cheddar.

If somebody can't find this, what would be nearest?

You could use a Gruyere or you could get away with even a cheddar.

I read about it. It's a cheeseboard cheese,

but if you cook with it, it does melt nicely as well.

It does break down. It's got quite intense flavour, as well.

So, turn the pork now.

As you can see, you got little lines on there.

I don't know if you're cheese fans, but you can dive in there.

You've probably never tasted that before.

Quite unusual.

-So, we're frying off the bacon and the potatoes...

-They're coming out.

I'm going to pop the old spring onions in now.

Because they're so mild, you just want them to soften up.

They'll soften up in that potato mixture

but no salt, because of the bacon and because of the cheese.

The cheese has got little, salty crystals.

When you were last on, your restaurant was being built

or in the course of it? It's been open now?

-The restaurant that's within the hotel...

-You mean the pub one?

The pub is up and running in Cheltenham, doing great stuff.

12 weeks now. Simple, honest pub fare, that's what it's all about.

-Keep it simple, keep it honest.

-What about the Michelin sort of stuff?

You're going back into the kitchen?

That's coming as well with the hotel group that I'm involved in.

We're developing premises in Bath which is home,

that'll be open, we're hoping in about 18 months time.

That'll be fine dining, then we've got the pub food,

-and this is the sort of thing I'm doing.

-For the pub?

Cheese goes in and I'll give that a couple of turns, then pull it

off the heat and the residual heat off everything

will soften everything down.

All I get to do is chop stuff. It's all I do.

-This is the man-sized gherkins.

-The man-sized gherkins.

Well, it is where I'm from! It's cold, you know what I mean?

-We just got dill in there?

-Little bit of dill

and the dill just gives it that nice perfume and freshness to it.

The gherkin is the acid which will cut through

the richness of the cheese. Into a bowl with a little bit of olive oil.

-Yes, chef, no problem.

-And a bit quicker, if you can!

Sorry, he's only on once every six months.

It'll be once a year from now on!

-Little bit of olive oil, salt and pepper.

-Salt and pepper.

-There you go.

-You can see, this is coming together.

I'll start dishing up. Cheesy potatoes.

-That's kind of like a dish all on its own.

-This is great.

You can have this for breakfast, with a fried egg on top.

Can't go wrong. I mean, it's...

So we put those on there

and you're going to make a fancy, pretty quenelle with that.

The pork is pretty much there.

-Lovely.

-Just turn that over.

-There you go. I'm ready.

OK, so we've got one there. Put the other one by the side, there.

-And then...

-Put that on the top.

We've got a little bit of sweet paprika, which is just

going to give it a little bit more spice.

-That's just to finish it off.

-A little flourish of paprika.

Remind us what this is again.

Seared medallions of pork fillets with Jersey Royals

and St George cheese.

-And man-size gherkins! Brilliant!

-And man-size gherkins.

-Everything switched off?

-Yes.

-Come on over.

This is where you get to dive in.

I don't know how you feel about this at 10am.

-I'm impressed.

-Dive in. Great dish, and so simple.

-Cooked in real-time apart from... you could cook the Jerseys from scratch as well?

-You could do.

-Tell us what you think of that.

-I'm loving it already.

The cheese is quite interesting. Where could people buy that from?

I think you'll get it online. Real Cheese Company.

I know they do Partridges Market in London, so pop along there.

-That's a top-class breakfast!

-There you go.

Great stuff from Martin Blunos, as always.

Next, here's Valentine Warner with some summer recipe ideas.

Summer is the time for taking things easy and an ideal day for me

always involves a long lazy lunch.

This is by far our most bountiful season and I'm going to show you

summer recipes that are both satisfying and speedy.

Making your midday meal memorable

needn't mean spending hours slaving over the stove.

New potatoes aren't around for long

and are at their best eaten right now, so my delicious

new potato salad with quails eggs is a lunchtime luxury.

Potato salad is one of my favourite things in the world.

These are the early potatoes that arrive between April

and August - waxy, firm, so they're very, very sweet.

And they hold their own beautifully when sliced up and put into salad.

The reason you use cold water is because they'll cook more evenly

and will be cooked perfectly all the way through.

'Take some quails eggs'...

..adorable sweet little pebbles,

'..and boil for a couple of minutes.

'Finely dice half a red onion...'

This really must be chopped super-fine, teeny-weeny,

miniscule, microscopic.

'Put into your salad bowl and add a handful of capers

'and several anchovies.'

Really, just put these in. They're fantastic.

One for me.

I could eat those all day, like a seagull, gulping them down.

Chop up a generous amount of tarragon, curly parsley and chives.

Slice up the new potatoes and add to the bowl along with

a twist of black pepper and four big dollops of mayonnaise.

I know this is going to be really, really good!

'Add the quails eggs',

mix it properly so that when you take a bite you've got everything,

you've got all the herbs, the anchovies, the caper sticking

on the bottom, piece of onion sticking on the side.

You're getting everything with each mouthful.

Finally, a scattering of parsley and a touch of olive oil.

I'm really tasting new potato - sweet, firm,

delicious in texture and all around are interesting little things

with creamy, glossy mayonnaise.

It's a wonderful summer salad.

I'm mad about summer herbs, and in my opinion,

they're totally underused in this country -

we just don't cook with them enough.

But I know that they can liven up any lunch.

Herbs are in season right now

and it's not just the common cultivated ones that are available.

I've come to the holistic hotspot that is Glastonbury

to meet wild herb hunter-gatherer, Pat Barki.

-Pat.

-Hello, Val!

-The White Witch of Glastonbury!

-Yes, you've made it.

A great morning for looking for wild herbs and medicines.

Absolutely, absolutely! It's all full and lush.

'Pat learned everything she knows about herbs from her grandmother

'and was foraging in the fields and hedgerows from an early age.'

As a little girl, you enjoyed it,

or, "Oh God, I've got to get out herbing with Granny again?"

That's a good question.

When I was a teenager

and I used to smell like mucky old bits of bark and root

and it was kind of all the other lasses...

Were the boys pointing and going,

"There's the weird girl with sticks in her hair and grass stains on her knees.

-"I can't take her to the school dance!"?

-Too true!

Pat's convinced that wild herbs

are just as tasty as the cultivated ones we can buy in the shops,

so she's the perfect person to show me what I can and can't eat.

If we stopped right here, what could you immediately pick up?

Right here, plantain.

Slightly bitter, tastes a tiny bit of mushrooms.

'I'm as greedy as the next man, but I've got to say,

'even I'm a bit sceptical about this -

'it just looks like a field of grass to me.'

Here's a little bit of red clover.

HE LOWS LIKE A COW

There you are - beautiful milk!

Wild sorrel.

-It's not quite as sharp as cultivated sorrel.

-No.

-But perfectly tasty.

-It is indeed.

Surprise, surprise! Sticky Willie!

We used to stick it in everybody's hair when we were in school,

or on people's back.

-I had no idea that cleavers was edible.

-Go on, open wide.

There you are, darling. Yum yum!

Do you know something? That's really not bad at all.

You could just simply fry it up and eat it like a vegetable with a bit of butter.

You could, darling, you could. Absolutely.

'It's brilliant that all these things are really edible.'

Cow parsley, but its other name is wild chervil.

-This grows absolutely everywhere.

-Everywhere across England.

Really fantastic, they would kind of lift dishes.

-That would go fantastically well with fish.

-Now, here we have vetch.

-Open wide, darling. There we are.

-'I could get used to this!'

That's got a beany quality to it.

-Isn't it fabulous?

-I mean, I can still see the gate from here

and I've had six courses already.

These hedgerow herbs are surprisingly delicious,

but I'm keen to find out what they taste like when cooked.

So for lunch, we're conjuring up

two types of ricotta and herb ravioli -

one made with wild herbs, and the other made with cultivated.

-I did expect your cottage to be made of gingerbread.

-Close!

Almost, except that wise women are actually wonderful people and we make all wonderful good things.

Where did wise woman come from?

We understand the qualities

of all the wild and wonderful growing things and how to use them.

I'm making a simple pasta dough.

It's pasta flour, semolina, two whole eggs and four yolks,

whizzed up in a blender.

I want it not to be sticky, but just kind of coming together.

'Once thoroughly mixed, roll into a ball.'

Do you pour spells into the pot while you're cooking?

I pour a lot of love into my food, so if that's a spell, yes.

Cover in clingfilm and leave to chill for an hour.

Whilst Pat sorts through our foraged herbs,

I make the filling for ravioli number one.

The fresh ricotta cheese is simple and subtle

and will allow the flavours of the herbs to shine.

I'm using basil, mint and marjoram.

The smell of these three together is really powerful.

Add the chopped herbs to the ricotta,

along with lemon zest, black pepper,

a handful of freshly grated Parmesan and a glug of olive oil.

Herbs in summer, I just can't stop using them.

Well, yes.

-That's going to be our ravioli.

-Perfect.

Now for the wise woman ravioli.

Do they need washing, these herbs?

They've been washed by the rain this morning.

They've been washed by the rain...

weed on by rabbits, pissed on by dogs...

-I wouldn't have said so, no.

-OK, fine, no washing.

And for this filling, I'm using lemony wild sorrel,

cow parsley and flavourful vetch.

That's the two ravioli fillings done.

Witchy, normal.

No, no, no, no, no. The old wise folk.

OK.

'Sorry! Got the lingo wrong.'

Feed the chilled dough through a pasta maker and form the ravioli.

Then very simply, pull the top over the bottom. Hedgerow witchy ravioli.

Wise woman ravioli!

'Let's concentrate on what I'm doing!'

That looks like Michelin star ravioli to me.

Well, I don't know about Michelin star...

That one wasn't!

'Talk about karma!

'The cultivated herb ravioli cooks in gently bubbling water

'for three minutes and is dressed

'with garlic-infused oil and Parmesan.'

-Mm!

-Mm!

Absolutely gorgeous. Absolutely gorgeous.

-I'm very happy with that pasta.

-I am too, it's delicious.

I've never cooked hedgerow ravioli before.

Hopefully, this is going to convince me.

This is an exciting time.

'The wild herb ravioli is dressed

'with garlicky Jack-of-the-hedge infused oil,

'Parmesan and a scattering of pretty vetch flowers.'

It's a beautiful looking presentation.

I think that's gorgeous.

Mm! That is spectacular.

I didn't expect them to deliver such a...

original taste. I'm really pleased with that.

That's one of the things I will always remember.

-It really delivers.

-Mama Nature's ravioli.

-There you are, absolutely! To Mama Nature!

-Mama Nature!

'So, tasty hedgerow herbs make for a great free lunch,

'and you don't have to be spellbound to find them.'

If foraging's not for you,

parsley and mint are fantastic right now

and there's nothing better on a hot day than a cool herby salad.

My Lebanese-inspired tabbouleh is a real summer favourite.

Soak bulgur wheat in just-boiled water for 20 minutes.

De-seed and finely dice a couple of vine tomatoes,

along with a small red onion.

Now for the heavenly herbs.

Shred a large bunch of flat-leaf parsley...

and a small handful of fresh mint.

Mix the whole lot together.

Add the bulgur wheat along with the juice of a lemon,

salt and plenty of olive oil.

That's all about summer herbs.

Tabbouleh - simple and totally delicious.

There's nothing better on a hot day than a refreshing drink.

Making your own can add a whole new dimension to your lunch.

Here are my top tips for summer's tastiest tipples.

Scrumpy doesn't have to leave you sozzled.

Mix with elderflower cordial and soda water.

That is very, very delicious indeed.

And red wine can be great on a hot day too.

The lighter ones are fantastic chilled.

How about a Mexican twist on lager and lime?

Salt the rim of a glass, squeeze in the juice of two limes.

This packs a real lime punch.

Very, very, very zingy -

just what you need on a swelteringly hot day.

And finally, top up with light lager.

Ah! Whoo!

Limey, fizzy, salty.

I tend not to drink at lunch as I get a bit tiddly

and can't really achieve anything in the afternoon.

So how about a non-alcoholic elderflower cordial?

A good bit of mint,

squeeze it little bit to get all the mintiness going.

And it's not just cold drinks that quench the thirst at lunchtime.

Mint tea - it's a wonderful thing to drink.

A glass with a little handle to stop you burning

your sensitive little fingertips.

Add fresh mint, sugar to taste, and top up with gunpowder tea.

Minty and sweet!

Nothing says summer to me

more than the sound of a pea being popped from its pod.

They're a great lunchtime munch.

Fresh peas are one of summer's great seasonal treats,

but you have to pounce on them as they're not around for long.

And deep in the heart of the Forest of Dean,

there's a gardening club

who believe there is nothing quite like a fresh pea

straight from the garden.

-Hi, pleased to meet you.

-Pleased to meet you.

-Hi, Jean.

-Pleased to meet you.

-You're pea fanatics?

'Rob and Jean are members of Bream Gardening Club,

'who believe in swapping seeds

'in order to keep vegetable varieties alive.'

It's kind of a pea jungle here. I've never seen one of those.

We don't really know what it is.

The seed originated with my great-great-grandfather

and it's been passed down through the family.

Was it written into his will that this must be kept going?

We enjoy it, it's a bit different, so we want to keep it going.

The group are growing about 20 different varieties of peas between them.

You've got to open them the right way.

-You've got to pod them right, haven't you?

-Lovely.

Takes me back to my childhood! Really nice, isn't it?

-When you went along and had Grandad's pea roll?

-That's right.

Can we all try that Kelvedon Wonder?

-More pea flavour.

-How do you define pea flavour?

I'd say that's a stronger pea in every respect.

-A blue pea?

-Very interesting.

-That's more of a meal.

A little bit like broad beans. It's a very different flavour.

Is the club a competitive community?

We do have a summer show.

-They're always trying to outdo other, aren't they?

-Not war and peas?

No, not war and peas!

Peas are rich in protein, carbohydrates and fibre.

They lose their sweetness quickly when picked,

meaning they really are best eaten fresh.

Us Brits consume 100,000 tonnes of frozen peas a year,

and I think we've forgotten that in season,

they're available fresh and taste far better.

So I'm hitting town with club member Gerald to spread the word.

The wife says I terrify people.

You're the most unterrifying man I've ever met.

I have never had them raw, mind.

Haven't you? Well, there's a first time for everything my love.

-Let's see what we can do.

-Do you like peas?

-No, not at all.

-Not one? One tiny little pea?

-No.

Would you try a fresh pea? Have a pea.

They're better cooked, aren't they?

Fresh summer peas.

I'll keep eating them.

-The frozen ones, they say they're better than the fresh ones.

-Lies!

It's all lies!

-Just eat it, yeah?

-Yeah.

Not bad.

Now there was a boy there who'd never seen a pea in a pod.

-There you go.

-Nice.

Anything else you'd like to take while you're on your way?

They're sweet, they're lovely.

-Do you buy frozen peas?

-Yes.

-Do you ever buy fresh peas?

-No, not ever.

-It's yummy.

-It's yummy? It's tasty.

-Yes.

-Are you a convert?

Yeah - no, they're lovely.

Now is the time to be eating these, at summertime.

There's a lot of these around.

I don't know anybody who don't like peas.

My wife isn't that keen on them, but that's about the only...

There's dissension in the home?

But then it's my fault because I love peas

and I'll have peas every meal.

Do you think you should just stop talking about peas all the time?

All right, all right!

Not now, but when you go home.

No-one can deny that peas are marvellous

eaten straight from the pod.

But I want to show the Bream Gardening Club

that peas don't have to be eaten just as a side dish.

For lunch, I'm going to make them a delicious stew

using my very favourite summer ingredient - octopus.

-How do you feel about octopus and peas?

-I'll let you know later.

There'll be green peas and pink octopus.

It's quite a nice thing to look at.

Well, the tasting will discover that.

Well, I hope to please you, Gerald.

-I won't be too shy to say I don't like it.

-You're a very vocal man.

I'm sure I'll know if you don't.

You certainly will! I shan't beat about the bush.

Whilst I slice up 12 large spring onions

and a bulb of home-grown garlic,

Gerald pods 300 grams of the club's various peas.

I don't want to be out the back all the time or anything like that.

Gerald, come on, give us a chance!

Fry the onions and garlic in a glug of olive oil.

Now, on to Gerald's favourite.

I'm going to cut up the octopus, this terrifying beast.

I really hope I can win you over with this, Gerald.

-I don't want to be rude and that...

-You can be as rude as you like.

-Have you rinsed it or it been soaked in salt water?

-It's all been rinsed.

When the onions and garlic are nicely browned,

remove from the heat.

I want to get this nearly smoking hot.

Yes, like doing Yorkshire pudding.

The sliced octopus goes into the pan.

-What would your wife say?

-She wouldn't look at it.

See it's changing colour, it's going pink.

Add bay leaves, thyme and peppercorns

along with cooked onions and garlic.

Octopus is full of water, so it doesn't need any extra liquid.

Pop a lid on it.

An hour and a half, that'll be beautifully tender.

I seem to have gone off my food all of a sudden!

To finish the dish, remove the octopus and reduce the juice

until it's the consistency of single cream.

Squeeze in half a lemon.

Return the octopus and add the peas, and cook for five minutes.

If Gerald called this rubbery, I wouldn't believe him.

Finally, give it a splash of olive oil and a scattering of fennel tops.

Sardinian octopus with peas.

-Wow!

-Wow-ee!

-My God.

-Marvellous.

Now sit down, Gerald.

Just in case - I don't want you keeling over!

-Oh, the excitement!

-Wow!

-Pretty?

-That looks nice, doesn't it?

-It looks beautiful.

Well, come and have a taste.

Come on, Gerald.

And in fairness to you, I've got to say this -

it is very, very nice and tasty.

Gerald, I have to say that you've made my year.

-Have I?

-Yeah.

It is nice.

And to show I really mean it, I'm going to have another piece.

-Wahey!

-My husband will never believe it -

I've had garlic and whatever that is! Octopus!

To all of you, thanks for a really fun day. It's been brilliant.

-The Bream Gardening club, cheers.

-ALL: Cheers.

Now, were not cooking live in the studio today.

Instead we're showing you

some of the highlights from the Saturday Kitchen recipe archives.

Still to come on today's Best Bites...

Lawrence Keogh and Andrew Turner go head to head

in the Saturday Kitchen omelette challenge.

You can see who came out top a little later on.

Rick Stein has a brilliant Asian street food recipe for us.

This nasi goreng he made in the studio

would be perfect for a weekend lunch.

TV presenter Chris Tarrant faced his food heaven or food hell.

Will he get the Thai-style shredded lamb salad for his food heaven?

Or chocolate fondant that was lined up for food hell?

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

First, though, here's Marcus Wareing with an unusual flavour combination.

-Right, what are we cooking?

-Sea trout. Pan-fried sea trout.

I'm going to serve that with a langoustine bisque,

sauteed baby gem lettuce with carrot and liquorice.

Now, liquorice, this is unusual. We'll get onto that later.

What's the first thing we're going to make?

First of all, the bisque, which is basically...

-Do you want to go and get those for me?

-Yeah.

-So these are the shells of the langoustine?

-That's right.

So in the restaurant, you'd utilise all the meat and stuff like that?

That's right. Put it onto there.

-All the meat, and use the shells - freeze them when you've got enough?

-Exactly, yeah.

So they've just been in the oven.

James, do you want to just chop me that celery?

I'm just going to put it in, quickly show you.

They've been roasted, a little bit of olive oil or veg oil,

doesn't really matter.

Some carrot, some onion, some celery.

As well as making a great bisque they make a great oil as well.

They do. Very, very nice.

Just throw in your vegetables.

Also, I like to put a little bit of seasoning,

some rock salt and some pepper into the pan,

just to help bring out the flavour.

-Do you want to chop up just very roughly some tarragon?

-Tarragon...

-I'm just going to throw in the thyme as well.

-Tarragon and thyme.

We're just going to sweat those down

for four or five minutes, or we should do.

-Then throw in some Pernod.

-This is the sauce for this, is it?

Yeah. Pernod, there we go, and the brandy.

The cognac first...

Just a quick flame.

-Whoo-hoo! Now we're cookin'!

-OK. Pernod as well.

Marcus, you run one of the toughest kitchens in the UK.

-The what?

-One of the toughest, best kitchens in the UK...

He added the "best" bit in then, did you see that?

Would you not tell James to take his jacket off when he's cooking?

No, he's bigger than me, come on.

Look at the size of him. It's all in there.

OK, basically you reduce down the alcohol,

and I'm going to put chicken stock into mine.

Because I want just a little bit of meaty flavour.

I quite like it, it brings out the meaty flavour in the actual sauce.

That's just going to reduce down for 20 minutes.

OK. So you reduce it down,

-and we end up with one that we've got in here.

-That's right.

-Right, what's next?

-Basically all I'm going to do is take the cream.

-Now, this is our sauce to go with this?

-This is the sauce.

This can be a sauce, a soup, it just depends on how light you want it.

I'm just going to cook that for about two or three minutes,

just to absorb the cream into the flavour of the dishes.

-Right, so what's next?

-OK, salmon trout.

-I'll get the old liquorice.

Now, this is liquorice... This is not sweet liquorice.

No, plain liquorice. This is from New Zealand,

but you can get it from delis, health shops and things like that.

-It's not the sweet one that you get in packets.

-No.

-With the sherbet dip.

-No, not that.

Salmon trout. Sea trout.

Salmon trout, sea trout, same sort of thing.

Farmed. And it's got a really good element of fat on the fish that

I actually quite like.

Because when it comes down to the cooking of the fish

it just helps self-baste.

It just intensifies the flavour.

It's like the fat in the lamb shank. It's got flavour.

David, you were interested in how to cook fish. This is really simple.

That's one of the things they talk about from a health profile.

It's the omega-3s in the fatty fish that's so good for you.

It's farmed fish and there's so much of it.

For the price, sometimes, we don't have a choice, we have to use it.

But it's about the flavour, the seasoning,

what you're going to put with the fish that counts.

It's almost like the monkfish earlier.

The flavours that you add into it brought out the flavour.

When I saw this dish earlier I just had visions of your chefs at Petrus

eating the purple bits around the edge of the sweets.

But this is quite unusual, this.

It's got a really pungent flavour to it as well.

So we just put that into the pan.

OK, we're just going to leave that to slowly cook away.

-Just salt and olive oil, nothing else?

-Nothing else at all.

OK, James, if you could just take off the root off there.

We're just going to break off the leaves and there we've got some

blanched carrots, which have been diced, blanched in seasoned water.

I'm going to put a little knob of butter

into the pan, throw in the carrots.

We're just warming them through

but we're not going to put the liquorice in just yet.

So tell everybody a little bit about Petrus.

It's just been voted, what, best restaurant in London as well?

-Yes, we were very...

-Winning awards left, right and centre.

Yes, that's very nice. It's customers, I think, helping to vote.

To be awarded and to get these accolades, it's very, very nice.

-Have you got a chef's table?

-Yes. Customers eating in the kitchen.

-Which is different, it's tough, you have to watch your Ps and Qs.

-Yes!

But, having said that,

one of the funny questions you get asked is, "We expected more violence.

"We wanted more action."

But you want to run a professional house, not a violent kitchen.

They can always watch the omelette challenge.

The cream's infused, so I'm just going to pour that into a colander.

We don't need to push it through sieves and strain it,

and muslin cloths. It's just nice into there, like so.

We need a pan for that, James, just a little pan.

-Do you want bits of that on there?

-That's going to come in a minute.

Turn over the fish once it's coloured a little bit.

A little bit of the cumin seeds into the pan as well.

We're just going to throw in some butter.

-Do you want me to chop some chervil?

-Please do.

Some butter into the pan, and that's going to help brown it.

So oil to start off with, then butter towards the end?

That's right. OK, James, I've just added the liquorice into the carrots.

I'm just going to chop a little bit more of the chervil

and were going to add that into this beurre noisette.

-Little bit more chervil?

-OK.

-I'm doing it as quick as I can.

Lettuce into the pan, hot pan, olive oil. Just olive oil for the lettuce.

-I'll give you a pan for the sauce.

-Thank you.

Season the lettuce with a little rock salt.

The nice thing about cooking with things like this lettuce

is you can actually serve it raw, you don't need to cook it at all.

-Lettuce is so nice when you just warm it up, isn't it?

-Beautiful.

So you can also get a nice scorched flavour onto the lettuce as well,

and it brings almost a charcoaly flavour.

OK, so the carrots have just been warmed in a little bit of butter.

-The liquorice is in there.

-You can smell it coming out.

-Just half and half of that into there.

-Half of that.

-Into there, great.

-Half of that. Done.

-Warm that through.

I've turned the heat off the fish, leaving it to rest in the butter.

-And the rest of it goes into the pan.

-Over the top.

-Over the top.

As well as obviously the restaurant as well, you're writing a new book.

-Your second book.

-Yes, which is out next month.

It's One Perfect Ingredient. So basically I've taken four...three...

one ingredient and given you three fabulous recipes to cook with it.

-Liquorice in there?

-Actually, it's not! Strangely enough.

OK, bringing the dish together.

You take the lettuce.

You see, it's still got a little bit of substance to it.

If you just left that in the pan it would just be wilted.

I quite like the bite of the lettuce.

-Do you have to do that at the last minute?

-The lettuce?

Yeah, does it lose colour if you cook it?

It would, but you know, if you really want to, you can just leave it raw.

-Maybe a bit of dressing.

-The heat of the fish will wilt it down.

That's right, if you put the fish on top it will automatically...

It's got a bit of bite to the lettuce, so it's quite strong.

It's a lovely baby gem. A carrot surround.

You take out the fish.

Place that on top.

-You bring the source up to the boil.

-We want one of these things.

-Check the seasoning.

-I'll get you another spoon.

-Thank you.

A little extra salt. OK, you don't really need this.

-It's a cheffy thing, isn't it?

-It is.

The only reason why I use it is it helps to bring the sauce together.

Incorporates the seasoning, just lightens it up a little bit.

-I'm not looking for foam.

-You're not a big fan of foam, are you?

Not a fan of foam at all. I try to avoid it.

It's passe.

-Yeah!

-Passe. Gone.

-Yeah, in Ireland too! It's so passe!

-It's not there!

So I've made the sauce really light, so we haven't taken the stock

right down to nothing, and added the cream and it's become a cream sauce.

It's actually almost 50-50, 50 stock to 50 cream.

So you can have lots of it.

-You could have this as a soup, James, it's delicious.

-Some olive oil.

-A little bit.

-There you go.

-Finish on the top. Beautiful little olive oil.

So there we have pan-fried sea trout on saute baby gem lettuce

with carrots, liquorice and a little langoustine bisque.

Not bad from a boy from Lancashire.

Lovely. It looks fantastic.

I'd be interested to see what they think of that liquorice.

-Have a seat here.

-Thank you.

-Have you ever tried fish and liquorice?

-David?

-No. I've never tried liquorice with anything other than Allsorts.

-Dive in.

-I think it's one of the things that people don't realise.

Salmon with tarragon, people say that's lovely,

but all those herbs like tarragon and chervil,

they have that aniseed, liquorice flavour, don't they?

We had the liquorice in the kitchen for the ice cream

and it was another level of aniseed flavour,

and I personally believe that it goes well.

The liquorice and the cumin really combine to make a completely...

-Like a flavour of its own. It's wonderful.

-Quite unusual, isn't it?

Yeah!

If you couldn't get salmon trout, bit of salmon would do.

-Salmon, mackerel. An oily fish.

-Any oily fish would work.

You'll find that recipe on our website

with loads of other great ideas.

Just click onto bbc.co.uk/recipes

Here's something you can easily try.

The Saturday Kitchen omelette challenge.

Let's see if you can beat these two chefs, Lawrence Keogh and Andrew Turner.

All the chefs that come on battle it out against the clock and each other

to test how fast they can make a straightforward three-egg omelette.

Lawrence, it's been a while since you were on our leaderboard.

Who's that? The hair's been cut!

The old silver fox. He's lost it all. An old picture of you there.

You've only got one second to catch up. Do you think you can beat 'em?

-I'd like to.

-I know you've been practising.

-I have been.

-Andrew, who would you like to beat on here?

-I'd have to think it might have to be Raymond Blanc.

-Definitely.

I don't think that's going to be a problem, to be honest.

You can choose what you like from the ingredients in front of you.

I'll taste to make sure it's an omelette and not scrambled eggs.

Let's put the clocks on the screens.

The clock stops when the omelette hits the plate. Are you ready?

Three, two, one, go. Come on. How seriously do they take this?

-How many practices have you had at this?

-None.

-Liar.

-I am, aren't I?

Right... He's catching you up.

Oh, he's got a trick with it.

-GONG SOUNDS

-We've got an omelette here already!

-Whatever!

-There you go. Make sure it's a cooked omelette.

-Lawrence is not happy.

-I promised my chefs I'd take my time on this,

but, hey...

-GONG SOUNDS

-There you go.

-See, that's a proper one.

-And even with a little chef's spatula.

-My Christmas one.

Christmas spatula. I have to say, that looks pretty good.

It's perfectly cooked. Look at that. Pretty good.

-You're quite good with eggs, aren't you?

-Well, yeah.

Basically my team said, "Break an egg today."

-This, on the other hand, look.

-Oh, steady on, Chef.

-It is a...

Andrew... Do you think you've beat Raymond Blanc?

Definitely, but not by much. I'd be quite happy to...

-You obliterated Raymond Blanc.

-Oh, good.

-But you didn't quite make it over to this side of the board.

-All right.

-32.08 seconds.

-I can live with that.

-Pretty good. Near Si King there.

Lawrence Keogh.

Oh, come on, get on with it!

-You're quicker.

-Am I?

-Quite a lot quicker. You're in third place.

-Wow.

-17.72 seconds.

APPLAUSE

That's not an omelette. No, I'm only joking.

Now, there's only been one chef who's appeared on

every episode of Saturday Kitchen, and that's Rick Stein.

Normally we see him travelling round the world in our archive films

but from time to time he drops by to join me in the studio,

and it's always a great treat.

Nasi goreng. Do you want to do it on this board?

Oh, my gosh, sorry. I thought I was at home for a minute.

So I'm just going to prepare a marinade for this chicken.

Nasi goreng meaning what?

It just means fried rice.

The marinade, we've just got some pepper and salt.

We're going to put a bit of garlic in there as well.

-This is from your recent travels?

-Yeah, from Far Eastern Odyssey.

So this marinade goes in the chicken,

then we put that in the fridge for about two hours.

-So this is from where, Malaysia?

-This is from Malaysia, yeah.

And in Malaysia you have nasi goreng for breakfast.

When you see the amount of chilli that goes in, you might be surprised,

-but not you, James, because you've just been there, haven't you?

-Yeah.

Can you just pop that in the fridge

and just get the one we'd done earlier,

-so we can put it on the grill.

-Kawi, that's where I was.

It's Langkawi, actually, but it doesn't matter.