Episode 38

0:00:02 > 0:00:05Good morning. There's a feast of fantastic food in Best Bites.

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

0:00:27 > 0:00:31We've chosen some tasty dishes from the Saturday Kitchen archives

0:00:31 > 0:00:33for you to enjoy all over again.

0:00:33 > 0:00:36This hazelnut-crusted rump of salt marsh lamb with runner beans

0:00:36 > 0:00:39for X Factor host Dermot O'Leary.

0:00:39 > 0:00:42Oh, that's incredible. Oh!

0:00:42 > 0:00:44- And the beans?- Don't worry about the beans - I just want the lamb!

0:00:44 > 0:00:47Daniel Galmiche has a marvellous monkfish recipe.

0:00:47 > 0:00:49He's roasting a whole loin

0:00:49 > 0:00:53with a ragout of mussels and lemongrass with ginger.

0:00:53 > 0:00:55Brian Turner cooks some great British grub, of course.

0:00:55 > 0:00:57This vinegar-glazed pigeon breast

0:00:57 > 0:01:00with a potato cake and peas is simply delicious.

0:01:00 > 0:01:04Hollywood actor Brian Cox faces Food Heaven or Food Hell.

0:01:04 > 0:01:07There was pan-fried rainbow trout with dwarf beans and almonds

0:01:07 > 0:01:08in line for Food Heaven,

0:01:08 > 0:01:12or an Earl Grey sorbet with pear strudel for Food Hell.

0:01:12 > 0:01:15Find out what he gets at the end of the show.

0:01:15 > 0:01:17First, here's a stunning summer salad

0:01:17 > 0:01:19from the brilliant Irish chef Kevin Dundon.

0:01:20 > 0:01:23- Nice to have you on the show, Kevin. - Good to be here.

0:01:23 > 0:01:25Interestingly enough,

0:01:25 > 0:01:26all Irish ingredients.

0:01:26 > 0:01:30- Yes, brought from Ireland.- Brought from Ireland?- Yes!- Fantastic.

0:01:30 > 0:01:32- Tell us what the dish is. - What we have,

0:01:32 > 0:01:35it's a Wexford strawberry and goat's cheese salad.

0:01:35 > 0:01:38- I'm really passionate about this dish.- Just a simple little salad.

0:01:38 > 0:01:41We have a mature goat's cheese, called Croghan goat's cheese,

0:01:41 > 0:01:45Wexford strawberries straight from the gardens in Dunbrody,

0:01:45 > 0:01:51raspberries, a soft, fresh goat's cheese, mixed herbs and lettuce,

0:01:51 > 0:01:54and some bread and some smoked bacon for croutons on top.

0:01:54 > 0:01:56Bit of garlic and then...?

0:01:56 > 0:01:59And then, this is infused white wine vinegar with raspberries.

0:01:59 > 0:02:01- And you brought all this?- Yes.

0:02:01 > 0:02:04- I bet your suitcase stinks. - LAUGHTER

0:02:04 > 0:02:08First of all, what are we making? Tell us about the cheese.

0:02:08 > 0:02:11This is Croghan cheese, it's made in Blackwater.

0:02:11 > 0:02:14It's about 40 minutes from our house.

0:02:14 > 0:02:17Luke and Anne are probably the most passionate couple

0:02:17 > 0:02:19I have ever come across in my life,

0:02:19 > 0:02:22in terms of how they produce the cheese.

0:02:22 > 0:02:26They started off in Wicklow, about two hours north of Wexford,

0:02:26 > 0:02:27and they decided to move.

0:02:27 > 0:02:30- You know the Renault 4 car?- Yes.

0:02:30 > 0:02:34They took the passenger seat and back seat out of the car

0:02:34 > 0:02:38and transported the goats one by one down to Wexford.

0:02:38 > 0:02:40Wexford is a region, is it?

0:02:40 > 0:02:42It is, yes,

0:02:42 > 0:02:44- the sunny south-east of Ireland. - Lovely.

0:02:44 > 0:02:47So that's why our strawberries, potatoes are superb down there.

0:02:47 > 0:02:53We get the most sunshine. So we're going to start by making a basket.

0:02:53 > 0:02:57With that, get a non-stick pan...

0:02:57 > 0:02:59and you just want to...

0:02:59 > 0:03:02Grate the cheese straight onto the non-stick pan?

0:03:02 > 0:03:05There you go. A little bit of black pepper.

0:03:05 > 0:03:08Yep, there you go.

0:03:08 > 0:03:09Super.

0:03:09 > 0:03:13A lot of people are put off by goat's cheese,

0:03:13 > 0:03:15- but this one, particularly, is quite mild.- It's lovely.

0:03:15 > 0:03:18What's great about that cheese is the lovely, lingering flavour.

0:03:18 > 0:03:20It's extremely smooth.

0:03:20 > 0:03:22Have a taste.

0:03:22 > 0:03:25It doesn't hit you straightaway when you get it.

0:03:25 > 0:03:29Yeah. Lovely. Right, I need to get on with the croutons.

0:03:29 > 0:03:32Then we're going to start building up the salad.

0:03:32 > 0:03:33What's great about this salad

0:03:33 > 0:03:37is you build it up in the bowl that you are creating.

0:03:37 > 0:03:43- So, some olive oil in there.- Do you like that, guys?- I love it!

0:03:43 > 0:03:47- I just love this cheese! - There's the raspberry vinegar.

0:03:47 > 0:03:52OK. Into there, we've got the soft, Mine Gabhar goat's cheese.

0:03:52 > 0:03:55Mine Gabhar?

0:03:55 > 0:03:58- Mine Gabhar is Irish, or Gaelic, for goat.- Right.

0:03:59 > 0:04:02- That, again, is quite mild, is it? - It's really mild, really smooth.

0:04:02 > 0:04:05Into there,

0:04:05 > 0:04:07we are going to put some raspberries.

0:04:07 > 0:04:11But this mixture of goat's cheese and soft fruit, I mean,

0:04:11 > 0:04:13ricotta goes really well, doesn't it?

0:04:13 > 0:04:17Very Italian, ricotta with honey, raspberries and strawberries?

0:04:17 > 0:04:20Fantastic. Ricotta, I remember when I used to be in Italy,

0:04:20 > 0:04:22we used to make fresh ricotta.

0:04:22 > 0:04:25Sometimes we just added a bit of sugar or cinnamon

0:04:25 > 0:04:27with some fruit inside,

0:04:27 > 0:04:28which was fantastic.

0:04:28 > 0:04:31Mascarpone cheese is another cheese that works.

0:04:31 > 0:04:34Most Italian desserts and cakes are all made

0:04:34 > 0:04:39with ricotta and mascarpone, which is fantastic.

0:04:39 > 0:04:42Lovely. Right, Kevin, what are we up to now?

0:04:42 > 0:04:44We are going to do our croutons.

0:04:44 > 0:04:47I'll just put some olive oil...

0:04:47 > 0:04:49You also have the fat from the bacon, as well,

0:04:49 > 0:04:53which is going to infuse the flavour through the croutons.

0:04:53 > 0:04:55Do you want some garlic in there as well?

0:04:55 > 0:04:58- Yes, please.- A little bit of garlic, just chopped through?

0:04:58 > 0:05:01One clove of garlic, just sliced. Don't have to be too fussy about it.

0:05:01 > 0:05:03OK.

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

0:05:05 > 0:05:08What's fantastic that this is you're getting the textures of the dish,

0:05:08 > 0:05:12the heat, the coldness, all the senses are happening on this dish.

0:05:12 > 0:05:17So, with your cheese, you can see it's starting to get crispy.

0:05:17 > 0:05:20I learned this from my mum. She used to melt cheddar

0:05:20 > 0:05:21to pour over toast,

0:05:21 > 0:05:23and it used to go crispy round the outside.

0:05:23 > 0:05:27- Oh, the crispy bits!- The best part.

0:05:27 > 0:05:29But you could do this on a tray.

0:05:29 > 0:05:31I've seen this done with Parmesan cheese on a tray

0:05:31 > 0:05:33and just blasted in the oven, but this is a nice way of doing it.

0:05:33 > 0:05:37- A non-stick pan, really simple. - Pull it off the pan...

0:05:38 > 0:05:41And just over the back of a glass, you want to fold it.

0:05:41 > 0:05:46- It's basically just moulding the basket.- As easy as that.- So simple.

0:05:46 > 0:05:47And you can do them ahead of time,

0:05:47 > 0:05:50so if you're having a dinner party, you could do those.

0:05:50 > 0:05:53But just make sure you keep them in a dry spot.

0:05:53 > 0:05:56With any moisture, they would fall down.

0:05:56 > 0:05:59Exactly...exactly.

0:05:59 > 0:06:00So, if we pull over the plate, there.

0:06:00 > 0:06:05Now, these strawberries, you reckon they're the best?

0:06:05 > 0:06:08- Without question. Wexford strawberries.- Really?

0:06:08 > 0:06:11- And these all the way from Wexford? - Yes, all the way from Wexford.

0:06:11 > 0:06:16Not only from Wexford, but from my own personal garden.

0:06:16 > 0:06:20I went out and picked them last night.

0:06:20 > 0:06:23- They're not bad, as well. - Strawberries are really good for you.

0:06:23 > 0:06:25You can't beat strawberries when you actually eat them

0:06:25 > 0:06:27straight from the garden when the sun is hitting them.

0:06:27 > 0:06:29- They're so much sweeter.- Exactly.

0:06:29 > 0:06:32Gennaro, do you know they're an aphrodisiac, as well?

0:06:32 > 0:06:33Yes, they are indeed.

0:06:33 > 0:06:36I tried about three or four years ago, I got twins.

0:06:36 > 0:06:38LAUGHTER

0:06:38 > 0:06:42I think there is more vitamin C in a strawberry than in oranges.

0:06:42 > 0:06:46- Really? I didn't know that. - Delicious, lovely.

0:06:46 > 0:06:49So, turn them all over. You can see you've got a beautiful basket.

0:06:49 > 0:06:51Then you want to start building your salad.

0:06:51 > 0:06:54It's all about just letting the cheese and everything

0:06:54 > 0:06:57just cascade over the basket onto the plate.

0:06:57 > 0:06:59Tell us about your restaurant.

0:06:59 > 0:07:02Is this the type of dish that you do over there?

0:07:02 > 0:07:07Yeah, it's more of a lunch dish that I would serve.

0:07:07 > 0:07:11I do serve it, however, in the restaurant in Orlando in Disney.

0:07:11 > 0:07:12But the restaurant...

0:07:12 > 0:07:16So Orlando and Ireland? How did that come about?!

0:07:16 > 0:07:18Well, Ireland's my true baby.

0:07:18 > 0:07:22Dunbrody is like an 1830 Georgian manor on 300 acres.

0:07:22 > 0:07:25It's all organic and it's like a chef's paradise,

0:07:25 > 0:07:29- because everything is grown there. - But this is so simple.- It is simple.

0:07:29 > 0:07:33It's all about the raw ingredients. You let the ingredients speak for themselves,

0:07:33 > 0:07:36and I don't think you should over-complicate any of the food,

0:07:36 > 0:07:41- because... We've got great food, and why mess with it?- Exactly.

0:07:41 > 0:07:44- Appreciate what's on your doorstep. - Exactly.

0:07:44 > 0:07:46So, croutons there. This is great,

0:07:46 > 0:07:48because you get the heat and the crunchiness.

0:07:48 > 0:07:51You'd never put bacon, cheese and strawberries together, would you?

0:07:51 > 0:07:52I do!

0:07:52 > 0:07:55You do! So remind us what that is, again?

0:07:55 > 0:07:58That is a Wexford strawberry

0:07:58 > 0:08:01and goat's cheese salad straight from Blackwater.

0:08:01 > 0:08:05Right on the coast, so you that saltiness of the ocean coming into the...

0:08:05 > 0:08:09The ocean, everything and strawberries. Delicious.

0:08:15 > 0:08:18Right, Kevin, I know we've got some hungry mouths to feed over here.

0:08:18 > 0:08:22There you go. Dive into that. You're getting a treat today, aren't you?

0:08:22 > 0:08:24I am! I'd never have put all this together.

0:08:24 > 0:08:27- Can I attack the cheese bit? - Dive in, yeah.

0:08:27 > 0:08:30I'd never, ever have put all this together.

0:08:30 > 0:08:33- I forgot to put salt on it for you. - What's interesting is I never...

0:08:33 > 0:08:35I wasn't going to.

0:08:37 > 0:08:38- Mmm!- Pass it down.

0:08:38 > 0:08:40- Mmm! - Gennaro, you're waiting to try that?

0:08:40 > 0:08:42- Yeah.- I'd never have thought that would work.

0:08:42 > 0:08:45Yeah, I've got to get this one ready.

0:08:45 > 0:08:47Strawberries and goat's cheese, that is so...

0:08:47 > 0:08:50- Yeah, but that goat's cheese is fantastic.- It's really smooth.

0:08:50 > 0:08:52But if you can't get goat's cheese...

0:08:52 > 0:08:54I mean, go down and try and get some goat's cheese.

0:08:54 > 0:08:56Basically, you want a mature goat's cheese

0:08:56 > 0:09:00or a melting goat's cheese and then you want soft goat's cheese.

0:09:00 > 0:09:03But who's to stop you using a really good vintage cheddar

0:09:03 > 0:09:09and then some brie or camembert, some soft cheese.

0:09:09 > 0:09:11It's fantastic.

0:09:11 > 0:09:14But I just see how cool he is when he's making it...

0:09:14 > 0:09:15"A bit of this..." So cool!

0:09:15 > 0:09:18Me, rushing around...!

0:09:18 > 0:09:21And he's cool, but look at what he creates.

0:09:21 > 0:09:24I wanted to chill out for the people at home, because they're all frantic after you!

0:09:24 > 0:09:27- Exactly, chalk and cheese. - You are fantastic.

0:09:27 > 0:09:30- I really enjoyed having a salad this morning.- Brilliant.

0:09:35 > 0:09:38Coming up, I've got a superb salt marsh lamb recipe

0:09:38 > 0:09:40for X Factor host Dermot O'Leary.

0:09:40 > 0:09:44But first, here's Rick Stein with more of his food heroes.

0:09:45 > 0:09:49- RICK:- 'Part of my journey is a gastronomic history lesson.

0:09:49 > 0:09:53'Here is the only place in the world they make the Bedfordshire clanger!

0:09:53 > 0:09:57'Clanger means "voracious appetite".

0:09:57 > 0:10:02'It used to be a suet pudding stuffed with ham and vegetables,

0:10:02 > 0:10:09'because ovens were rare, so most things were boiled on a range, but now they bake them in a pastry.

0:10:09 > 0:10:15'Mr Gunn's bakery, in Sandy, uses gammon, potatoes, seasoning, onions and gravy.

0:10:15 > 0:10:21'He puts the savoury filling in one end, and sweet apple in the other,

0:10:21 > 0:10:24'rather like the two-course Cornish pasties.'

0:10:24 > 0:10:28It's sad you're the last clanger maker in the whole of Bedfordshire.

0:10:28 > 0:10:31What's the future of the clanger?!

0:10:31 > 0:10:35It's terribly sad and it's very important we continue,

0:10:35 > 0:10:39and I intend to, for as long as I'm about, definitely.

0:10:39 > 0:10:42Don't you think in this country we are dismissive of

0:10:42 > 0:10:46our culinary heritage? We don't think it matters, somehow.

0:10:46 > 0:10:52I think so. Today, we take the easy way out with ready-prepared meals.

0:10:52 > 0:10:54People don't want to turn their hand to making things.

0:10:54 > 0:10:58Anything goes in a clanger. It's the variety of sweet and savoury that's important.

0:10:58 > 0:11:00They're very good.

0:11:00 > 0:11:02I like this story.

0:11:02 > 0:11:07When they were working in the fields, they'd take their clangers in a canvas bag

0:11:07 > 0:11:12and they'd be working down a row of, say, Brussels sprouts, picking.

0:11:12 > 0:11:17They'd take a bite of the clanger, and really like it,

0:11:17 > 0:11:21and put it back in the bag and throw the bag down the row

0:11:21 > 0:11:25and work to the bag, then take another bite as an incentive.

0:11:25 > 0:11:29And a jolly good incentive it would have been, too!

0:11:39 > 0:11:43'When I'm driving over that beautiful bridge into Wales,

0:11:43 > 0:11:46'I suppose it seems mundane,

0:11:46 > 0:11:51'but I'm thinking about cockles and laver bread and the Gower Peninsula,

0:11:51 > 0:11:58'but this country has so much breathtaking landscape and great food associated with it.

0:11:58 > 0:12:03'This is the farm of Griffith Williams near Harlech, north Wales.

0:12:03 > 0:12:09'He's always lived here, and like everyone round here, his first language is Welsh.'

0:12:09 > 0:12:15I've been working every day of my life, but I like it here.

0:12:15 > 0:12:16I bet you do.

0:12:16 > 0:12:23'These pastures are covered by the incoming tide, giving the lambs he rears a unique flavour.'

0:12:23 > 0:12:28The colour of the meat is a lot redder, and the taste...

0:12:29 > 0:12:32..is out of this world, really,

0:12:32 > 0:12:37- especially... What do you call the outside of the meat?- The fat?

0:12:37 > 0:12:40The fat, yes. That tastes good,

0:12:40 > 0:12:44- doesn't it?- It is. It's creamy, you know?- Lovely.

0:12:44 > 0:12:45It's crazy!

0:12:45 > 0:12:48Griffith's just told me that his salt marsh lamb

0:12:48 > 0:12:51is just being sold as ordinary lamb.

0:12:51 > 0:12:56So he goes to all this trouble to produce something that is fantastically flavoured,

0:12:56 > 0:12:58and it's just sold as ordinary lamb!

0:12:58 > 0:13:04It's so typical of this stupid country! We just don't appreciate what we've damned well got!

0:13:04 > 0:13:09I was cooking in Downing Street not so long ago

0:13:09 > 0:13:13and I chose Welsh salt marsh lamb for the menu.

0:13:13 > 0:13:17Jacques Chirac was over with most of the French cabinet,

0:13:17 > 0:13:20and that's what I cooked him, and they loved it.

0:13:20 > 0:13:27I've got a best end of salt marsh lamb, or a rack, as it's also called.

0:13:27 > 0:13:29It's small. Lovely meat.

0:13:29 > 0:13:30Look at the marbling.

0:13:30 > 0:13:35As it's small, I've made it an eight-cutlet rack - normally you go for six -

0:13:35 > 0:13:38so we're heading off into the shoulder a bit.

0:13:38 > 0:13:44I'm just going to roast that for about 20 minutes and serve it on a bed of beans and peas.

0:13:44 > 0:13:46First, the beans.

0:13:46 > 0:13:50I'm going to poach them with bay leaves, carrots and thyme,

0:13:50 > 0:13:55plus some chopped shallots and garlic, and cover them with water.

0:13:55 > 0:13:59Put it on the heat and simmer gently until the beans are soft.

0:13:59 > 0:14:04I like lamb and flageolets, but I think beans on their own are a bit dull.

0:14:04 > 0:14:08I'm taking them off the heat and straining them,

0:14:08 > 0:14:12but I'm keeping that well-flavoured cooking liquid.

0:14:12 > 0:14:13Back into the pan with the beans.

0:14:13 > 0:14:17Slice the carrots and add fresh garden peas.

0:14:17 > 0:14:21A little more finely chopped garlic, and some olive oil.

0:14:21 > 0:14:24Now a slice of butter.

0:14:24 > 0:14:27I like a mixture of olive oil and butter in some dishes,

0:14:27 > 0:14:30like saute potatoes.

0:14:30 > 0:14:34Finally, some seasoning of salt and freshly ground black pepper.

0:14:34 > 0:14:36Now to roast the lamb,

0:14:36 > 0:14:39and I'm seasoning it well on both sides.

0:14:39 > 0:14:41It's an attractive joint.

0:14:41 > 0:14:45It really does bring out the trade skills of your butcher

0:14:45 > 0:14:48and only takes 20 to 25 minutes to cook.

0:14:49 > 0:14:53I bought this oven because I like to see how the joint is progressing.

0:14:53 > 0:14:59Cooking appeals on many levels and it's very attractive to see the fat

0:14:59 > 0:15:04as it crisps and the "brasder", as Griffith would call it, running out.

0:15:05 > 0:15:10Coming out of the oven, the aroma is delightful.

0:15:12 > 0:15:17Keep the rack warm and pour the fat off from the roasting tray.

0:15:17 > 0:15:22Put it on the heat and de-glaze it with the liquor from the vegetables.

0:15:22 > 0:15:26Pour it through a sieve back into the pan,

0:15:26 > 0:15:29so the vegetables and gravy become one.

0:15:29 > 0:15:34This is a good dish when you've got friends round.

0:15:34 > 0:15:39It's sophisticated without the long roasting and preparing vegetables.

0:15:39 > 0:15:42Finally, add chopped parsley.

0:15:42 > 0:15:45Now to carve the lamb...

0:15:45 > 0:15:51I began to cook racks of lamb when I started my restaurant in the '70s.

0:15:51 > 0:15:53Then it was regarded as quite posh.

0:15:53 > 0:15:57It's not a joint I remember from my childhood,

0:15:57 > 0:16:02but I urge you to try it - the meat is so succulent and pink,

0:16:02 > 0:16:05- and that's how- I- like it.

0:16:05 > 0:16:11I got the idea for these vegetables from an old French recipe book,

0:16:11 > 0:16:15called Cuisine de Terroir, and like all good recipes,

0:16:15 > 0:16:19they're totally unaffected by fads of TV cooks

0:16:19 > 0:16:22and never fade from fashion.

0:16:27 > 0:16:30Rick's definitely right. Salt marsh lamb is one of the truly great British ingredients.

0:16:30 > 0:16:33It has just come into season right now, and you have until October.

0:16:33 > 0:16:36We just saw Rick cook the best end of lamb rack of lamb,

0:16:36 > 0:16:39but there are so many different cuts you can choose from.

0:16:39 > 0:16:43And I have got here...which down south, they do this for two people.

0:16:45 > 0:16:49This is a starter from where I come from.

0:16:49 > 0:16:51This is a rump of lamb, but it's a perfect portion size.

0:16:51 > 0:16:54It is delicious. It comes from just the top of the leg.

0:16:54 > 0:16:59What I'm going to do is roast that with some hazelnuts, some mustard, keep it very, very simple.

0:16:59 > 0:17:01Very traditional. I am looking for a garnish to go with it.

0:17:01 > 0:17:03I am looking at a French way of doing this.

0:17:03 > 0:17:07These are some runner beans I am going to do in the style of Vichy.

0:17:07 > 0:17:12Which is from the town of Vichy in France. First thing I want to do is season our lamb.

0:17:12 > 0:17:18We're going to top that with hazelnuts, because I hazelnuts and lamb are just absolutely fantastic.

0:17:18 > 0:17:21Little bit of oil in the pan, to seal off the lamb.

0:17:21 > 0:17:24I will just take that off to one side. Wash my hands.

0:17:24 > 0:17:27I am glad I am here - my girlfriend has a terrible nut allergy.

0:17:27 > 0:17:30- So I can't have nuts at home.- Well, you can have a nut overload here.

0:17:30 > 0:17:31My form of infidelity

0:17:31 > 0:17:34when she goes away is to have loads of peanut butter.

0:17:34 > 0:17:36LAUGHTER

0:17:36 > 0:17:39- We've got hazelnuts here.- Wonderful. - Tell us how it all started for you.

0:17:39 > 0:17:42You've got thank your uncle, wasn't it,

0:17:42 > 0:17:45- for dragging you on to a... - Can ask you a question?

0:17:45 > 0:17:48I'm sorry, I shouldn't be interviewing you,

0:17:48 > 0:17:51but when you buy lamb, is it like beef, can you get it marbled

0:17:51 > 0:17:53or is there a certain colour that is good?

0:17:53 > 0:17:58With lamb, where you buy from is the key.

0:17:58 > 0:18:01Seasonality wise, but above all else, where you buy it from.

0:18:01 > 0:18:02A really good, trusted butcher.

0:18:02 > 0:18:04And do they hang it in the same way they hang beef?

0:18:04 > 0:18:08- No, a lot less than beef. - So I started....

0:18:08 > 0:18:13My uncle Frank, when he retired... He was an electrician with the LEB in London.

0:18:13 > 0:18:19When he retired, he got a job as a security guard at the Shepherd's Bush Theatre,

0:18:19 > 0:18:23where Terry Wogan used to do his chat show from. He used to get us tickets for the chat show.

0:18:23 > 0:18:30So my earliest memory is Terry actually coming backstage where we were, the back of the auditorium,

0:18:30 > 0:18:35and asking my mum to hold... This is before he went on air!

0:18:35 > 0:18:40..this enormous big glass of claret.

0:18:42 > 0:18:45And then me having my picture with them. And an autograph.

0:18:45 > 0:18:47- And then ever since then, you wanted to be...- Pretty much, yeah.

0:18:47 > 0:18:49I was just sold since then.

0:18:49 > 0:18:52But then you went on to be a runner in radio stations, stuff like that.

0:18:52 > 0:18:56Yeah, I never presumed it was going to happen, so I just thought,

0:18:56 > 0:18:59let's make sure I can get a career out of this, and I love working

0:18:59 > 0:19:03in TV and I love working behind the scenes in TV as much as I do...

0:19:03 > 0:19:06That's your lamb topped with your hazelnuts,

0:19:06 > 0:19:09which you are not allowed six days a week, but you're allowed it now.

0:19:09 > 0:19:12- With the rosemary underneath... - Just under, it flavours it slightly.

0:19:12 > 0:19:15- Roast it in the oven. 14 minutes.- 14?!- 14 minutes.

0:19:15 > 0:19:17Are you trying to kill me?

0:19:17 > 0:19:2014 minutes, that's how long it takes. Nice and pink in the middle.

0:19:20 > 0:19:21That's how you want it.

0:19:21 > 0:19:24And that's served with these little runner beans we've got here.

0:19:24 > 0:19:28But like I said, from a runner to doing Big Brother's Little Brother.

0:19:28 > 0:19:31Yeah, I started at T4. I did Light Lunch.

0:19:31 > 0:19:36- I was a researcher on Light Lunch. I used to do the warm-up.- That's where we first met.- Absolutely.

0:19:36 > 0:19:39I did the warm-up for the girls, Mel and Sue.

0:19:39 > 0:19:42And then I got spotted doing warm-up, and they said, do you want

0:19:42 > 0:19:45to come for a couple of screen tests, and it went from there, really.

0:19:45 > 0:19:47One gig leads into the next again leads into the next gig.

0:19:47 > 0:19:49Into the next gig, and now you have the daddy of all gigs.

0:19:49 > 0:19:53And just going to show you, these runner beans go in with just water.

0:19:53 > 0:19:56Traditionally, this would be done with Vichy water, from France.

0:19:56 > 0:19:59- Just actually water from Vichy.- Yeah.

0:19:59 > 0:20:02But we're using tap water from Kennington Road.

0:20:02 > 0:20:07- Yeah, you cannot justify...- Not even for you, I'm going to France

0:20:07 > 0:20:09and getting Vichy water.

0:20:09 > 0:20:11The idea is you put butter, sugar, a bit of salt in there.

0:20:11 > 0:20:13And really just boil it, and as it's boiling,

0:20:13 > 0:20:16it creates a sauce at the end of it, because it reduces the butter

0:20:16 > 0:20:19and sugar, and the salt creates a nice little sauce to go with it.

0:20:19 > 0:20:22- Vichy sauce. - Vichy sauce, that's the one.

0:20:22 > 0:20:26And then I'm going to put in some fresh chives and mint leaves.

0:20:26 > 0:20:30We were talking about the daddy of all...

0:20:30 > 0:20:34- Yeah, it's a crazy gig to do. - ..X Factor. Yeah.

0:20:34 > 0:20:40I know it sounds like a beauty queen, but it's such an honour, because growing up and watching TV,

0:20:40 > 0:20:42and it was the only night we were allowed to eat dinner

0:20:42 > 0:20:45in front of the television, Saturday night.

0:20:45 > 0:20:48Growing up watching those big entertainment shows on Saturday...

0:20:48 > 0:20:51- to host one is a dream come true.- It must be incredibly nerve-wracking.

0:20:51 > 0:20:54I'm watching your technique there. You're great. Look at that.

0:20:54 > 0:20:58I am only great because I do an awful lot on the show.

0:20:58 > 0:21:00But you chop this nice and fine, this is some chives

0:21:00 > 0:21:01and a little bit of mint.

0:21:01 > 0:21:03It must be terrifying doing a show like that, no?

0:21:03 > 0:21:06Yeah, it really is, and that is one of the reasons you do it,

0:21:06 > 0:21:08because there is no better feeling than that,

0:21:08 > 0:21:16when the music starts and you know that 13, 15 million people are tuning in.

0:21:16 > 0:21:18The thing is, you don't make mistakes when you're live,

0:21:18 > 0:21:20you make mistakes when you prerecord.

0:21:20 > 0:21:22That is the odd thing about it, because if you can do it again,

0:21:22 > 0:21:24your brain says, "Oh, yeah."

0:21:24 > 0:21:26Simon Cowell, who we mentioned at the top of the show,

0:21:26 > 0:21:29he's the daddy of the show.

0:21:29 > 0:21:31- He will love you saying that.- If he wants changes, it's like that.

0:21:31 > 0:21:35Yeah, pretty much. So annoying that he can do it, but he can.

0:21:35 > 0:21:40He is a fair guy, he is a good boss, but he calls the shots, definitely.

0:21:40 > 0:21:43You've just finished London - is that the final bit before the live shows?

0:21:43 > 0:21:47Lord, no. We have literally just started.

0:21:47 > 0:21:51So we do all the tours of the cities and then we do...

0:21:51 > 0:21:53What are you doing?!

0:21:53 > 0:21:58- Mashed potato in a piping bag.- OK, cool. Sorry, I thought you were putting potato in a plastic bag.- No.

0:21:58 > 0:22:00You're taking it home - I've had enough(!)

0:22:00 > 0:22:03We do all the tours of the cities and then we go to boot camp

0:22:03 > 0:22:08and then we go to the judges' houses and then we go live.

0:22:08 > 0:22:11- We go live, I think, sort of October time.- I mean,

0:22:11 > 0:22:14just noticing you for that last 45 minutes,

0:22:14 > 0:22:17- you're a massive foodie. - Yes, love it.- Huge, huge foodie.

0:22:17 > 0:22:20Because you have a new project happening.

0:22:20 > 0:22:22Well, the earliest memories... all my family are Irish,

0:22:22 > 0:22:26so I have that wonderful plastic Paddy upbringing of spending

0:22:26 > 0:22:30all my summers in Ireland, getting beaten up for being English.

0:22:30 > 0:22:33But apart from when anyone else would call me English,

0:22:33 > 0:22:35and then my cousins would beat them up for calling English.

0:22:35 > 0:22:38But I had this lovely summer upbringing of going over

0:22:38 > 0:22:39to Wexford where my family are from.

0:22:39 > 0:22:42Those lovely tastes you get in the summer like the mackerel,

0:22:42 > 0:22:45grilled on a pan.

0:22:45 > 0:22:46And me and two friends

0:22:46 > 0:22:50and our partners have decided to open a restaurant in Brighton.

0:22:52 > 0:22:55Nowhere near you guys. Cut me some slack!

0:22:55 > 0:22:59We've talked about it for ages, and they're both restaurateurs.

0:22:59 > 0:23:02- And food is a big passion of mine. - What is the name of it?

0:23:02 > 0:23:04- It is called Fishy Fishy. - Fishy Fishy?

0:23:04 > 0:23:06And it's very seasonal,

0:23:06 > 0:23:08we're only pretty much serving Channel-caught fish.

0:23:08 > 0:23:11We're trying to be as sustainable as we possibly can.

0:23:11 > 0:23:12I didn't think it would be lamb, Dermot,

0:23:12 > 0:23:14with a name like Fishy Fishy.

0:23:14 > 0:23:17- Hey, we do a Sussex beef, though. - Oh, do you? That's all right.

0:23:17 > 0:23:21- No doubt you'd pour scorn on it, cos it's not from Yorkshire.- No, no.

0:23:21 > 0:23:23BAD YORKSHIRE ACCENT: I don't like the taste of this.

0:23:23 > 0:23:26We don't all speak like that up north.

0:23:27 > 0:23:29Right, we've got our beans,

0:23:29 > 0:23:32which we're going to put on our plate here.

0:23:32 > 0:23:36You DO all talk like that, listen to you. "We've got our beans."

0:23:37 > 0:23:40The best one was, I took the very first menu I did

0:23:40 > 0:23:42when I was working in London back up to Yorkshire,

0:23:42 > 0:23:46and my grandad turned around and said, "Aye, that's all right,

0:23:46 > 0:23:50"lad, but it's expensive. What's that mangy tout?"

0:23:51 > 0:23:56- Classic, classic Yorkshire. But anyway, we've got our lamb here...- That looks beautiful.

0:23:56 > 0:23:58..which is nice and pink in the middle.

0:23:58 > 0:24:00And if you get this rump, it's just incredible.

0:24:00 > 0:24:03Place that on top of the French beans.

0:24:03 > 0:24:07What do you think the best cut of lamb to buy is?

0:24:07 > 0:24:10To be honest, I think this rump is. Because it's underrated, underused,

0:24:10 > 0:24:12and I think it's perfect.

0:24:12 > 0:24:15- Can I start?- It has no bones in it. What do you think of that?

0:24:15 > 0:24:17I have been doing these courses lately.

0:24:17 > 0:24:21There is one in London I was doing - the Ginger Pig do a butchery course.

0:24:21 > 0:24:25- Oh, that's incredible. Oh... - And the beans?

0:24:25 > 0:24:28Don't worry about the beans - I just want the lamb!

0:24:32 > 0:24:35Try and get hold of some salt marsh lamb as well.

0:24:35 > 0:24:37You can really taste the difference.

0:24:37 > 0:24:41Here's a fantastic recipe from the equally fantastic French chef,

0:24:41 > 0:24:42Daniel Galmiche.

0:24:42 > 0:24:47- What are we cooking today?- A lovely pan roasted loin of monkfish.- Yeah.

0:24:47 > 0:24:52Small casserole of mussel, but not a classic marinieres.

0:24:52 > 0:24:56I want something fresher, so we are adding ginger, lemongrass and chilli.

0:24:56 > 0:25:00- Some chilli and a little bit of saffron and a touch of cream. - Now, this is your thing.

0:25:00 > 0:25:03You're into the French sort of techniques of cooking,

0:25:03 > 0:25:06but then not be frightened by the new ingredients.

0:25:06 > 0:25:07Exactly. I don't mind.

0:25:07 > 0:25:09That would be a little bit of the reminder

0:25:09 > 0:25:12when I used to live in Singapore, I think, I started using.

0:25:12 > 0:25:15- I know you want to get that monkfish on first of all.- Yeah.

0:25:15 > 0:25:17Cut it in half. It is a bit too gross, there.

0:25:17 > 0:25:19So monkfish itself used to be called angler fish

0:25:19 > 0:25:23or sometimes still called angler fish.

0:25:23 > 0:25:26- I love monkfish. - It was really cheap at one point.

0:25:26 > 0:25:29Do you think that's because of the look of it?

0:25:29 > 0:25:33Because the fish was ugly, and people said, "The fish is ugly, it must be awful."

0:25:33 > 0:25:37- It's not the prettiest?- No, it's not, but it's a fantastic fish.

0:25:37 > 0:25:41- Do you know where the word monkfish comes from?- Erm...- I'll give you a bit of history.

0:25:41 > 0:25:44- There is "monk" within it, but I'm not sure.- Yeah, it's got something to do with it.

0:25:44 > 0:25:48Because it was so ugly, nobody wanted to buy it from fishmongers

0:25:48 > 0:25:51by the docks, so monks used to go down there and get it for free.

0:25:51 > 0:25:53- Hence it was called monkfish. - Yeah, well.

0:25:53 > 0:25:57- Probably completely wrong! - HE LAUGHS

0:25:57 > 0:26:00One thing about monkfish some time as well it can be a bit wet

0:26:00 > 0:26:04when you first got it, and so it's nice to wrap it

0:26:04 > 0:26:10in a kitchen towel or cloth for a couple of hours so it can soak a bit,

0:26:10 > 0:26:12so when you roast it, you got the colour you need.

0:26:12 > 0:26:16Sometimes it releases too much juice and actually boils and doesn't roast.

0:26:16 > 0:26:20OK. So you get that foam from it. That's not what you want. You want to get the colour on it as well.

0:26:20 > 0:26:22You need to have a kind of nutty flavour.

0:26:22 > 0:26:25Sink in the back there if you want to wash your hands.

0:26:25 > 0:26:27So this is going to get roasted off. What have we got next?

0:26:27 > 0:26:32- We've got the ginger. I've not peeled it because you're going to drain it.- You don't need to peel it.

0:26:32 > 0:26:35I just want really the flavour coming out of it.

0:26:35 > 0:26:40- But monkfish, like langoustines or prawns...- Prawns, prawns.

0:26:40 > 0:26:44But they used to put these in scampi as well.

0:26:44 > 0:26:48- It's a shame, is it?- Such a shame. - Yeah, yeah. Not good.

0:26:48 > 0:26:52- And the French for this, is it lotte?- Lotte.- Lotte.- Yes. Lotte.

0:26:52 > 0:26:56- Filet de lotte.- That goes straight in?- Straight in the oven.

0:26:56 > 0:26:59Straight in a hot oven for five minutes, something like that?

0:26:59 > 0:27:02- About eight. Five to eight minutes, yeah.- You've got five minutes.

0:27:02 > 0:27:06- OK, so I'll have to do it then. - You can have six if you're lucky.

0:27:06 > 0:27:10- There you go.- OK. Allez. Mussel.- Mussels.

0:27:10 > 0:27:14So you see, wash very carefully the one in quite a lot of water,

0:27:14 > 0:27:19- the one are floating on the top, they are not good. You get rid of it.- OK.

0:27:19 > 0:27:22So that is always good to know.

0:27:22 > 0:27:26SIZZLING Mussel.

0:27:26 > 0:27:28- A little bit of the cream.- Yeah.

0:27:28 > 0:27:31That...bruise.

0:27:31 > 0:27:35- Ginger in?- Ginger in.

0:27:35 > 0:27:39- Chilli in?- Chilli in, yeah.

0:27:39 > 0:27:42- Lid on.- Cover. Lid on, absolutely.

0:27:42 > 0:27:45- You've just taken the liquor out the mussels, is that right?- That's it.

0:27:45 > 0:27:51Liquor of the mussel. You'll have all the flavour of what we put in.

0:27:51 > 0:27:54- Now, the lemongrass you've got to bruise.- Bruise the lemongrass. You don't need to cut it

0:27:54 > 0:27:57and shred it, you bruise it. That's why the flavour come out.

0:27:57 > 0:28:02- Courgette, we're going to do just a little bit of...- Saffron.- Yeah.

0:28:02 > 0:28:08A little bit of saffron, oui. Touch more of cream. Et voila.

0:28:08 > 0:28:10- The rest is to whip the cream.- OK.

0:28:10 > 0:28:11I'll just heat that up

0:28:11 > 0:28:14- and I'll cook that quite quickly. You want that?- Yep.

0:28:14 > 0:28:17So I'm going to whip some cream,

0:28:17 > 0:28:20and the reason I'm whipping a bit some cream,

0:28:20 > 0:28:22it's when we finish a sauce,

0:28:22 > 0:28:25it's going to add a little bit of lightness.

0:28:25 > 0:28:28I know people say, "Cream, cream, it's heavy."

0:28:28 > 0:28:30But actually, when you add that at the end as whipped,

0:28:30 > 0:28:32because there's air within the cream,

0:28:32 > 0:28:35it give you a really white foam on top of the sauce

0:28:35 > 0:28:39and it brings some lightness to it, which is really nice.

0:28:39 > 0:28:42You think, like I do, that French food is coming back.

0:28:42 > 0:28:46Because it's had a knock over the years, like the wine, I suppose.

0:28:46 > 0:28:50Yes, we could say, probably the last eight years, it's been really...

0:28:50 > 0:28:54I don't want to call out of fashion, but a little bit out,

0:28:54 > 0:28:59and now it's coming back, and people are growing things in the garden,

0:28:59 > 0:29:02collecting them and doing more cooking at home,

0:29:02 > 0:29:06so therefore it's rejoining a little bit what we do on the continent and it's nice to see.

0:29:06 > 0:29:10- And all the French chefs are coming to the UK again.- Yeah.

0:29:10 > 0:29:12It's incredible.

0:29:12 > 0:29:14You've got three of them who've just reopened in London,

0:29:14 > 0:29:18which is great for the food scene, and they're all good chefs,

0:29:18 > 0:29:21and it's interesting, so it's nice.

0:29:21 > 0:29:23So I just whip that away.

0:29:23 > 0:29:27Right. So you want to get the courgettes on?

0:29:27 > 0:29:31- Yeah.- OK, so I'll do the mussels. So these mussels, do you just want to pick the meat out, for these?

0:29:31 > 0:29:34Courgette, courgette. Yeah, just pick the meat.

0:29:34 > 0:29:38- You've got a peeler somewhere? - There you go. So just pull the meat out of these ones.

0:29:38 > 0:29:41- Yeah.- So, basically, you just take that liquor...

0:29:41 > 0:29:44- Do you reduce that down at all? - A little bit, yeah.

0:29:44 > 0:29:46OK, I'll put it back on the heat.

0:29:48 > 0:29:53And a courgette, very simple. Just saute a la minute with some garlic.

0:29:53 > 0:29:57I love sauteed courgette and garlic, nice crunch, nice flavour.

0:29:57 > 0:30:02- So you wouldn't boil this, just saute.- No, no. I wouldn't, no.

0:30:02 > 0:30:05I don't like boiled stuff too much.

0:30:05 > 0:30:08Talking awards this year, you've been quite busy too.

0:30:08 > 0:30:11We've been very busy with the boys, yeah, I must say.

0:30:11 > 0:30:15Everybody, the team works very hard, and we had a successful...

0:30:15 > 0:30:20We just won the Rising Star Chef

0:30:20 > 0:30:24for all the Relais & Chateaux worldwide, and it's fantastic.

0:30:24 > 0:30:26The first time the award to come in UK.

0:30:26 > 0:30:29It's a six years old award and it's been

0:30:29 > 0:30:31on the continent most of the time.

0:30:31 > 0:30:35- And they've given it to a Frenchman! - Yeah! Lovely!- Brilliant, innit, that?

0:30:35 > 0:30:38- Keep it in the family!- French award.

0:30:38 > 0:30:43I mean, it's great for the guys, you know. And we didn't expect at all.

0:30:43 > 0:30:47You get inspected like any other kind of guide.

0:30:47 > 0:30:50- Yeah.- And it just came.

0:30:50 > 0:30:53I learn that about ten days ago

0:30:53 > 0:30:56and I had a drink with the guy, and it was just really great.

0:30:56 > 0:31:00- Fantastic.- Really, really fantastic, so I'm really, really pleased.

0:31:00 > 0:31:03Needs to be collected in South Africa in November.

0:31:03 > 0:31:05So maybe there is a trip to go and get something.

0:31:05 > 0:31:08I thought France and South Africa didn't really go well together.

0:31:08 > 0:31:12- You talking about rugby now? - No, the football.- Oh, football.

0:31:12 > 0:31:14Don't mind about football.

0:31:14 > 0:31:17I'm not even talking about football. Forget about.

0:31:17 > 0:31:20- OK, so what have we got in there? Bit of seasoning, that's it?- Yeah.

0:31:20 > 0:31:23A little bit seasoning, sauteed courgette, drop of olive oil,

0:31:23 > 0:31:25and it's just nice.

0:31:25 > 0:31:31- Bit of garlic, because I love garlic. - OK. Mussels are there.- Lovely.

0:31:31 > 0:31:36- There's your monkfish.- It's almost there, actually. Not quite.

0:31:36 > 0:31:40- There you go.- OK. That's nearly ready. Whipped cream is here.

0:31:40 > 0:31:44- Lime in here.- And then chervil. You want a bit of this.

0:31:44 > 0:31:46- I love chervil. - It's got a kind of aniseed...

0:31:46 > 0:31:50The only thing I reproach with chervil, you can't find it anywhere

0:31:50 > 0:31:54unless you've got a garden, and I think it's one of the greatest herbs.

0:31:54 > 0:31:56I really, really like to work with it.

0:31:56 > 0:31:59A farmer told me it's difficult to grow, and I don't understand why,

0:31:59 > 0:32:01cos it grows like wildfire in your garden.

0:32:01 > 0:32:03All over the place. All over the place, yeah.

0:32:03 > 0:32:05It's beautiful, isn't it? I love that.

0:32:05 > 0:32:10- OK, so we're ready now. Mussels go in.- Yeah. Now cream.

0:32:10 > 0:32:13Now, this is the trick with your cream.

0:32:13 > 0:32:17Well, when you put whipped cream within it, you see, you think it's going to be heavy.

0:32:17 > 0:32:20And a little bit of whipped cream in it,

0:32:20 > 0:32:23like this. And it's going to... I need to put back the gas on.

0:32:23 > 0:32:26- And it lightens it up. - And it lightens it up, yes.

0:32:26 > 0:32:30Gives you a kind of white cream on the top, you can see that.

0:32:30 > 0:32:33- Mussels go in.- There we are. - I've got the chervil.

0:32:33 > 0:32:37I'll leave you to serve the rest of it and I'll finish off this.

0:32:37 > 0:32:38Et voila.

0:32:38 > 0:32:41I'll bring a plate over, and you can start to serve it.

0:32:41 > 0:32:44Do you want me to season this? I'll season this up for you.

0:32:44 > 0:32:48I've checked. You check and tell me if you like it. That's better.

0:32:50 > 0:32:53No, it's fine. It's nice. This is lovely.

0:32:53 > 0:32:57That aniseedy sort of...it's lovely. Right, got the monkfish?

0:32:57 > 0:33:02Monkfish, yeah. Put a little bit of this one. Touch of this one here.

0:33:02 > 0:33:04Little bit of...

0:33:06 > 0:33:09- Like you said, no need to boil courgettes, just simple.- Yeah. Oh.

0:33:12 > 0:33:14Sits on there.

0:33:14 > 0:33:17I suppose the sauce is something you can do in advance?

0:33:17 > 0:33:20- That's nice and simple. - You can do that.

0:33:20 > 0:33:24It's better if you can do the mussel almost a la minute.

0:33:24 > 0:33:27- You get a nice little kick from the chilli there.- Yeah, really nice.

0:33:27 > 0:33:30- A few mussels. - One or two mussel on top. Lovely.

0:33:30 > 0:33:32Remind us what us what that is again.

0:33:32 > 0:33:36It's roasted monkfish loin, mussel with ginger, chilli,

0:33:36 > 0:33:39lemongrass and a sauteed courgette with garlic.

0:33:39 > 0:33:42- Touch of saffron, touch of cream. - Easy as that.- Easy as that.

0:33:47 > 0:33:50I have to say, that chilli gives it a nice little kick to the sauce.

0:33:50 > 0:33:55- He's there with his knife and fork! - You've both said that a couple of times now.

0:33:55 > 0:33:57We're all very keen to get at it.

0:33:57 > 0:34:00Are there other fish you could do that with if people can't find monkfish?

0:34:00 > 0:34:02I think cod would be fantastic,

0:34:02 > 0:34:04because cod can take this kind of flavour.

0:34:04 > 0:34:07- Hake.- Hake, yeah.- No problem.

0:34:07 > 0:34:09- Would be really nice with it. - What do you reckon?

0:34:09 > 0:34:12- Don't be shy.- Do you like?

0:34:12 > 0:34:14Mm! Mm!

0:34:20 > 0:34:25There are many more great dishes from Daniel Galmiche in our Saturday Kitchen back catalogue,

0:34:25 > 0:34:28and I'll be sharing more of them with you in the coming weeks.

0:34:28 > 0:34:31Now here's Valentine Warner with summer suggestions

0:34:31 > 0:34:33of what to eat right now.

0:34:35 > 0:34:41- VALENTINE:- One of my favourite light lunches is a pea, fresh goat's cheese and mint salad.

0:34:45 > 0:34:50Boil fresh, young peas rapidly for a couple of minutes and blanch in iced water.

0:34:50 > 0:34:54This ensures that they don't overcook and preserves their vibrant colour.

0:34:55 > 0:35:01De-seed and chop a red chilli along with a clove of garlic and add to the peas.

0:35:04 > 0:35:08Give it a pinch of salt, a glug of olive oil and a squeeze of lemon.

0:35:10 > 0:35:16Crumble in fresh goat's cheese, tear in the mint and finish with a dash of good olive oil.

0:35:22 > 0:35:25That's a wonderful combination. Incredibly simple.

0:35:25 > 0:35:28A great little lunch in itself.

0:35:28 > 0:35:30I'm really, really pleased with that.

0:35:34 > 0:35:38If peas don't pack a punch for you, the shops and markets

0:35:38 > 0:35:43are overflowing with seasonal tasty treats to load into your lunchbox.

0:35:43 > 0:35:46Keep your cool with classic cucumbers.

0:35:46 > 0:35:50You can't beat a good old cucumber sandwich, but if you want to be

0:35:50 > 0:35:55a little bit fancier, how about making a chilled cucumber soup?

0:35:55 > 0:35:59For me, juicy nectarines smack of summer.

0:35:59 > 0:36:01Great eaten simply, just as they are.

0:36:04 > 0:36:09Lobsters are plentiful at this time of year and they can make the lightest of lunches.

0:36:09 > 0:36:12My favourite is lobster with melon and curried mayonnaise -

0:36:12 > 0:36:16a retro, fishy take on coronation chicken.

0:36:17 > 0:36:20Dispatch the lobster humanely by freezing for two hours

0:36:20 > 0:36:25to make sure it's unconscious, and then place into boiling water.

0:36:25 > 0:36:27Once it's bubbling again, turn off the heat

0:36:27 > 0:36:30and leave to cook for 12 minutes.

0:36:31 > 0:36:36While the lobster cools, make the curried mayonnaise.

0:36:37 > 0:36:41Place two egg yolks in a blender along with Dijon mustard,

0:36:41 > 0:36:45mild curry powder, tarragon vinegar and blend.

0:36:48 > 0:36:52Add sunflower oil and a touch of olive oil for extra flavour.

0:36:53 > 0:36:57The mayonnaise should hold its own but not be rigid.

0:36:59 > 0:37:01Add salt, pepper and a squeeze of lime.

0:37:02 > 0:37:06Remove the meat from the lobster and slice into chunks.

0:37:08 > 0:37:11Add the curried mayo and mix.

0:37:13 > 0:37:19Serve on a base of ripe cantaloupe melon, and finish with chives and a dash of olive oil.

0:37:19 > 0:37:21Lobster and melon - delicious!

0:37:27 > 0:37:32Lavender is a flower that really makes me think of summer

0:37:32 > 0:37:35with its thick, heady aroma and that fantastic vibrant colour.

0:37:35 > 0:37:40It doesn't just look and smell good - it's brilliant for cooking with too.

0:37:40 > 0:37:42I'm going to use these flowers to make

0:37:42 > 0:37:47floaty, little, tiny lavender scented meringues with cream in the middle.

0:37:50 > 0:37:56Which are the perfect sweet treat to serve with coffee after a lazy, long lunch.

0:37:57 > 0:38:00Take four heads of dried lavender and pound to release

0:38:00 > 0:38:04its scent and flavour. You really want to give them

0:38:04 > 0:38:08a good grinding and a pounding and a mincing and a bashing

0:38:08 > 0:38:10and a thorough pulverising.

0:38:11 > 0:38:14Add two egg whites to a bowl and whisk vigorously.

0:38:20 > 0:38:26The whites should be stiff, so when you turn the bowl upside down, they don't fall out.

0:38:26 > 0:38:28That's about right.

0:38:28 > 0:38:31Gradually add 100 grams of caster sugar...

0:38:35 > 0:38:36..and the pounded lavender.

0:38:36 > 0:38:40These meringues are certainly going to be lavendery in taste,

0:38:40 > 0:38:42but I want them to be lavendery in colour.

0:38:42 > 0:38:45That's where this food dye comes in.

0:38:46 > 0:38:50I'm using food colouring paste designed for cake decoration.

0:38:53 > 0:38:57Spoon the luscious lavender meringue into a piping bag.

0:38:59 > 0:39:02Put the nozzle pretty flat to the paper, give it a good squeeze

0:39:02 > 0:39:07and then pull away fast and you will get a nice little peak.

0:39:07 > 0:39:09Don't make them too large.

0:39:09 > 0:39:11The point is they should be plucked from the plate.

0:39:11 > 0:39:14Pick up the whole thing and ram it in.

0:39:20 > 0:39:24Whack them in the oven. Just preheat it to 130, turn it down to 100

0:39:24 > 0:39:26and cook them for two hours.

0:39:26 > 0:39:28Now the filling -

0:39:28 > 0:39:32simply whip together fresh double cream and a little icing sugar.

0:39:37 > 0:39:40When the meringues are completely cooled, they're ready to be filled.

0:39:40 > 0:39:45Take a little lavender half and pop on a spoonful of cream.

0:39:46 > 0:39:48Squidge.

0:39:48 > 0:39:52While they're called lavender cream meringues,

0:39:52 > 0:39:56I see these more as little fairy tits.

0:39:56 > 0:39:58Nice little fairy tits.

0:39:58 > 0:40:02I just have to check to see that they're not poisonous.

0:40:03 > 0:40:06They're not.

0:40:06 > 0:40:09I guarantee that these super little sweets

0:40:09 > 0:40:14will add a little bit of sparkle at the end of your lovely lunch.

0:40:15 > 0:40:19Right now, the shops and markets are packed full of seasonal summer goodies,

0:40:19 > 0:40:22so if you can't run to the price of a lobster,

0:40:22 > 0:40:26there's plenty of other great stuff for the barbecue.

0:40:26 > 0:40:29Sardines are great value and delicious.

0:40:29 > 0:40:31A fantastic cheap alternative.

0:40:31 > 0:40:35Other summer favourites that will be brill on your grill include

0:40:35 > 0:40:39thinly sliced fennel, the flames bringing out its aniseedy flavour,

0:40:39 > 0:40:43and peppers of all kinds.

0:40:43 > 0:40:46Charring them over the flames gives them a wonderfully sweet, smoky flavour.

0:40:53 > 0:40:56After all the hot work on the barbecue,

0:40:56 > 0:41:00it's great to have a pudding you've prepared well in advance.

0:41:00 > 0:41:04One of my great favourites is peaches in dessert wine.

0:41:04 > 0:41:08It feels slightly unfair on other things that I really, really love.

0:41:08 > 0:41:13But I have to say, peaches are my favourite fruit of all.

0:41:13 > 0:41:16It's something about that baby soft skin.

0:41:17 > 0:41:20Slice the plump, peeled peaches into a bowl.

0:41:20 > 0:41:25Summer days, for me, are happiest started with a peach, yoghurt and honey.

0:41:27 > 0:41:32Next, one, maybe two, unwaxed lemons.

0:41:32 > 0:41:37And take off some nice, long strips of zest.

0:41:37 > 0:41:40This is going to give that lovely twangy,

0:41:40 > 0:41:47fantastic lemon skin thing that the juice of a lemon can't do.

0:41:47 > 0:41:49Now for the fruity and delicious dessert wine.

0:41:51 > 0:41:57This is really sugary and, with peaches, absolutely fantastic.

0:41:57 > 0:42:01With lemon added, lots of brilliant things start happening.

0:42:03 > 0:42:06Finally, add a few stems of lavender.

0:42:06 > 0:42:08Super, super simple

0:42:08 > 0:42:10and the most refreshing,

0:42:10 > 0:42:16crisp, cold, delicate, perfumed pudding there is.

0:42:17 > 0:42:19For me, a picnic's not a picnic

0:42:19 > 0:42:22without the crisp crunch of salad leaves,

0:42:22 > 0:42:25and they're great to eat right now.

0:42:25 > 0:42:28But there's more to the luscious lettuce than you might think.

0:42:30 > 0:42:33In the height of summer, there's nowhere I'd rather be

0:42:33 > 0:42:38than in a British vegetable garden bursting with crisp and intriguing lettuces.

0:42:38 > 0:42:40For me, summer is salad.

0:42:42 > 0:42:45And I've heard of a secret garden here in the Yorkshire Dales

0:42:45 > 0:42:49that promises to woo me.

0:42:49 > 0:42:51How fantastic!

0:42:51 > 0:42:53This fabulous castle is the beautiful home

0:42:53 > 0:42:58of Lord and Lady Downshire, and they've got exacting standards when it comes to leafy greens.

0:43:00 > 0:43:02But this couple leave their gardening to the experts.

0:43:02 > 0:43:04Chris.

0:43:04 > 0:43:10- Hi, hi.- King of the kitchen garden. - Not so sure about that.

0:43:10 > 0:43:13- We try our best. - You're at it already.

0:43:13 > 0:43:17- Can I drop to my knees and help? - Absolutely. Feel free.- Lettuce begin.

0:43:17 > 0:43:19That's right!

0:43:19 > 0:43:24'Chris Biggins has been the full-time gardener here for the last three years

0:43:24 > 0:43:26'and is turning lettuce laying into an art form.'

0:43:26 > 0:43:29That'll look very pretty - red and green and red and green.

0:43:29 > 0:43:33The green one is winter density. The cos lettuce.

0:43:33 > 0:43:35The other one is called a variety bijou.

0:43:35 > 0:43:38The red one would get to the size of the green one.

0:43:38 > 0:43:42- And in a perfect garden, you'd have red, green, red, green, all of a size.- Stop, go, stop, go.

0:43:42 > 0:43:46Yeah. If I can just stop them using them in the kitchen, it would be all right.

0:43:48 > 0:43:53'Chris is giving me a guided tour of the garden before I get to meet the lady of the manor,

0:43:53 > 0:43:57'and the lady does like her lettuce a lot.'

0:43:57 > 0:44:00This is salad central. Endless possibilities.

0:44:00 > 0:44:04'Chris is currently growing eight different varieties,

0:44:04 > 0:44:09'and I'm planning on working my way through each and every one.'

0:44:10 > 0:44:14- Swiss chard.- Ruby chard. It's the mixture of red and yellow leaves.

0:44:15 > 0:44:20Chard is a very delicious thing. Rocket, which is really going nuts.

0:44:20 > 0:44:23That's pokey! What have you been spraying on that? Wow!

0:44:23 > 0:44:26- Special liquid mixture.- Aah!

0:44:26 > 0:44:28'There are around 50 amazing varieties of lettuce

0:44:28 > 0:44:34'grown in this country each year and they're at their best right now.'

0:44:34 > 0:44:36- I've just spied round the corner sorrel.- Sorrel.

0:44:36 > 0:44:40- One of my favourite things in a salad.- Nice, isn't it? It is nice, yeah.

0:44:40 > 0:44:44'Not even the tops of vegetables escape my clutches.

0:44:44 > 0:44:47'They're a seasonal treat and great in a summer salad.'

0:44:47 > 0:44:50I love pea tops. That is such a delicious thing.

0:44:50 > 0:44:53It's got everything that peas have but in leaf form.

0:44:54 > 0:44:57'Tasting the leaves one at a time just isn't me.

0:44:57 > 0:45:03'I fancy a cocktail of radish, bijou, rocket and winter density.'

0:45:03 > 0:45:06I don't mind a little bit of mud. A kind of sample cigar.

0:45:08 > 0:45:10'The ultimate simple salad recipe.'

0:45:10 > 0:45:12Nice that, innit?

0:45:12 > 0:45:15'So I've met the master of the garden,

0:45:15 > 0:45:17'now for the mistress of the mansion.'

0:45:18 > 0:45:20So at last, permission to pick.

0:45:20 > 0:45:22SHE LAUGHS

0:45:22 > 0:45:25'Janey is renowned for her picnic prowess,

0:45:25 > 0:45:28'and we'll be throwing one for the family later on.

0:45:28 > 0:45:33'We're both making a dish, so we're on the hunt for the greatest greens.'

0:45:33 > 0:45:36- You do your thing, I'll do mine. No peeking.- No peeking. All right.

0:45:36 > 0:45:39- It's a competition, is it? - It's always a competition.

0:45:39 > 0:45:42'And I hope she knows I wasn't kidding about the raiding.'

0:45:46 > 0:45:50'I love the lettuce season and I feel like a kid in the candy shop.'

0:45:52 > 0:45:56- I love the speed with which you pick everything.- You only have one life.

0:45:56 > 0:45:59You could stop to look at some of it along the way.

0:45:59 > 0:46:03- I've been looking at it all day.- OK. - Now I know what I need to do.

0:46:03 > 0:46:06'I'm not being greedy - I just really like lettuce.'

0:46:06 > 0:46:09Looks like he's pulled up half the garden down there!

0:46:12 > 0:46:16I'm nearly done. I've got to get to the other side of the wall to get some carrots.

0:46:17 > 0:46:22'I think I've pushed my luck far enough, so time to get cooking.

0:46:22 > 0:46:27'And the family will be choosing their favourite dish at this afternoon's picnic.'

0:46:27 > 0:46:30- What are you doing?- I'm going to do our family favourite -

0:46:30 > 0:46:33chicken wraps with lots of salad ingredients,

0:46:33 > 0:46:37cucumber and tomato and pepper, and I'm making some of my dressing.

0:46:37 > 0:46:39I'm going to make just a big green salad

0:46:39 > 0:46:44but with lots of lurky little things hiding among, like spies in a wood.

0:46:45 > 0:46:48'I'm using leaves that pack a punch.

0:46:48 > 0:46:52'Tasty chard, lemony sorrel and peppery radish tops.'

0:46:52 > 0:46:54CLATTERING

0:46:55 > 0:46:57SHE LAUGHS

0:46:57 > 0:47:00- Sorry. I really enjoy using those things.- It's all right.

0:47:00 > 0:47:02You can buy me a new one if you break mine.

0:47:02 > 0:47:04Was I a bit rough with it?

0:47:04 > 0:47:09'I want my salad to have a wealth of texture and colour, so I'm adding

0:47:09 > 0:47:14'my seasonal favourites - peas, broad beans, spring onions and radish.'

0:47:14 > 0:47:18Do you think my salad's looking pretty or do you think it looks ugly?

0:47:18 > 0:47:21No, I think it looks beautiful!

0:47:21 > 0:47:24- You're looking for a little pat on the back?- Constantly.

0:47:24 > 0:47:27- A sort of little boy feel about you. - Yeah, I think so.

0:47:27 > 0:47:29A little pat on the back. Well done, Val.

0:47:29 > 0:47:33I fired a stone through your greenhouse window, actually.

0:47:33 > 0:47:36- Did you? - SHE LAUGHS

0:47:36 > 0:47:40'Vinaigrette is a picnic hamper staple that will brighten up any salad.

0:47:40 > 0:47:41'Mine is so easy to make,

0:47:41 > 0:47:45'you'll never have to buy the bottled stuff again.

0:47:45 > 0:47:50'Mix chopped garlic with salt and Dijon mustard, sugar and white wine vinegar.

0:47:51 > 0:47:53'Give it a stir to stop it splitting

0:47:53 > 0:47:56'when adding a serious glug of olive oil.

0:47:57 > 0:48:00'My summery salad dressing looks great,

0:48:00 > 0:48:03'but I'm not sure about the look of Janey's vinaigrette.'

0:48:03 > 0:48:06It's very sort of dark and sort of gloopy.

0:48:07 > 0:48:10Dark and gloopy, so that gets poured on everything.

0:48:10 > 0:48:14- I don't mind if you put your finger in it.- OK, great.

0:48:14 > 0:48:17I don't know whether it's there yet.

0:48:17 > 0:48:19That's very nice indeed.

0:48:20 > 0:48:22SHE LAUGHS

0:48:22 > 0:48:26'Turns out the gloopy vinaigrette goes very nicely with the chicken wraps,

0:48:26 > 0:48:30'which doesn't bode well for my chances of bagging the best dish.'

0:48:32 > 0:48:36Very delicious, and your vinaigrette's very nice.

0:48:36 > 0:48:39Although I would say that I think you should stop describing it

0:48:39 > 0:48:41as a thick and gloopy sauce.

0:48:41 > 0:48:43Could you give me a name for it?

0:48:43 > 0:48:47- Dark and stormy.- Dark and stormy. - Mmm.

0:48:48 > 0:48:53'Let's hope the same can't be said about the weather, as we head outside for the picnic.'

0:48:53 > 0:48:54Brilliant. Well done, everyone.

0:48:54 > 0:48:57'Janey's husband, Lord Nick, and the family are joining us

0:48:57 > 0:49:01'to see whose salad leaf creation is king of the crop.

0:49:01 > 0:49:05'Will it be my ultimate summer salad or the lovely lady's chicken wraps?'

0:49:05 > 0:49:08Nick, I'm slightly worried that, after this afternoon,

0:49:08 > 0:49:12I haven't left you with much to eat in your kitchen garden.

0:49:12 > 0:49:13- The garden's stripped bare.- Yeah.

0:49:13 > 0:49:17Have two wraps, because it's going to be a few weeks before the lettuce comes back.

0:49:17 > 0:49:21- What do you think?- It's good. - It's good.- Very good.

0:49:21 > 0:49:26- Thank you very much.- I've so enjoyed this. Absolutely delicious.

0:49:26 > 0:49:29I'm afraid, Mummy, you've been outshone this time.

0:49:29 > 0:49:31THEY LAUGH

0:49:31 > 0:49:34Victory at last!

0:49:34 > 0:49:36'Rocket to red chard, sorrel and spinach,

0:49:36 > 0:49:39'salad leaves are at their best right now,

0:49:39 > 0:49:43'and you don't have to have a castle to get your hands on them.

0:49:43 > 0:49:46'Shops and markets are full to the brim, so get stuck in.'

0:49:49 > 0:49:52Cold cuts paired with baby broad beans make a delicious summer salad.

0:49:52 > 0:49:57If you're short of hours in the day, this is the recipe for you.

0:49:58 > 0:50:02Cool blanched broad beans quickly to keep their vibrant colour.

0:50:03 > 0:50:06Finely dice a clove of garlic and add to the beans,

0:50:06 > 0:50:09along with a pinch of salt and twist of pepper.

0:50:12 > 0:50:14Give it a good glug of olive oil.

0:50:16 > 0:50:21Roughly tear in a small handful of Spanish cured ham and, finally,

0:50:21 > 0:50:24add a splash of sherry vinegar.

0:50:27 > 0:50:30Super simple and totally yummy.

0:50:32 > 0:50:36There's nothing that gets me more excited about summer

0:50:36 > 0:50:39than heading into our beautiful countryside

0:50:39 > 0:50:42to hang out with a bunch of friends and have a picnic.

0:50:45 > 0:50:48For me, food tastes even better outside,

0:50:48 > 0:50:53so hoik up your hamper, bundle up the blanket and pimp that picnic.

0:50:54 > 0:50:57As a nation, we can definitely be a bit boring

0:50:57 > 0:51:00when it comes to our picnic choices.

0:51:00 > 0:51:03If you're fed up with soggy sandwiches, be inventive.

0:51:03 > 0:51:06There's plenty of other things to make with a loaf of bread.

0:51:06 > 0:51:08I'm going to make an edible picnic hamper,

0:51:08 > 0:51:11and it will be full of little goodies.

0:51:11 > 0:51:13Cut off the top.

0:51:13 > 0:51:16So I'm hollowing this out to make a space

0:51:16 > 0:51:19for all the little passengers to hop inside.

0:51:19 > 0:51:22Trust me, this is going to be great.

0:51:23 > 0:51:24That is what you're left with.

0:51:24 > 0:51:28Don't throw this away - it makes very good breadcrumbs or croutons.

0:51:29 > 0:51:33Now for the goodies that will fill my bread basket.

0:51:33 > 0:51:35First, some mayonnaise.

0:51:35 > 0:51:39Add two yolks to a blender, along with a teaspoon of Dijon mustard.

0:51:41 > 0:51:46Two roughly chopped cloves of garlic and a splash of white wine vinegar.

0:51:46 > 0:51:48And here we go.

0:51:48 > 0:51:53Very slowly, dribble in sunflower oil.

0:51:53 > 0:51:56I like to use sunflower oil in my mayonnaise, as well as olive oil,

0:51:56 > 0:51:58because made with totally olive oil,

0:51:58 > 0:52:02it becomes very heavy and it becomes quite bitter.

0:52:02 > 0:52:06This is a herb mayonnaise, so I'm adding my seasonal favourites...

0:52:06 > 0:52:10basil, chives and tarragon.

0:52:10 > 0:52:14And the tarragon will give that kind of...liquorice,

0:52:14 > 0:52:16aniseedy...

0:52:17 > 0:52:18..twang.

0:52:18 > 0:52:23Add the herbs to the blender and give it a good old blitz.

0:52:25 > 0:52:29Season to taste with salt, pepper and sugar.

0:52:30 > 0:52:34Mmm. Mmm. Mmm, mmm.

0:52:34 > 0:52:38Wow, it's got a real (COUGHS) garlic hit, but I like that.

0:52:38 > 0:52:41I think it gets about eight or nine on yum-ometer.

0:52:41 > 0:52:44Put the yummy mayonnaise into a jar.

0:52:44 > 0:52:49So, first entrant to the bread suitcase.

0:52:49 > 0:52:51In it goes, absolutely perfect.

0:52:51 > 0:52:54In go a couple of boiled eggs.

0:52:54 > 0:52:57Now for the vegetable crudites.

0:52:57 > 0:52:59First up, baby carrots,

0:52:59 > 0:53:02cucumber batons and lovely pink radishes.

0:53:02 > 0:53:04Even their little whiskers go in.

0:53:04 > 0:53:07I like the little whiskers, nothing wrong with them.

0:53:07 > 0:53:10Tomatoes, yellow pepper

0:53:10 > 0:53:12and finally...

0:53:14 > 0:53:16Can't leave celery behind.

0:53:16 > 0:53:17String it.

0:53:17 > 0:53:21Just have one last look in there. I mean, how sweet is that?

0:53:27 > 0:53:30Lettuce isn't just something for the salad bowl.

0:53:30 > 0:53:34Soup might not be something that you associate with summer,

0:53:34 > 0:53:35But my chilled English garden soup

0:53:35 > 0:53:37is delicious served out of a flask at a picnic.

0:53:39 > 0:53:43Gently fry garlic and shallots in butter.

0:53:46 > 0:53:48Peel and de-seed a cucumber,

0:53:48 > 0:53:50roughly slice and add to the pan.

0:53:52 > 0:53:54Give it a good grating of nutmeg

0:53:54 > 0:53:58and cook over a medium heat until soft and translucent.

0:54:00 > 0:54:03Tip fresh summer peas into the pan along with chicken stock

0:54:03 > 0:54:05and let it bubble gently.

0:54:07 > 0:54:10Spoon the mixture into a blender.

0:54:10 > 0:54:11And blitz until smooth.

0:54:14 > 0:54:15Tear in a whole round lettuce

0:54:15 > 0:54:19and a handful of de-stalked sorrel leaves and blend again.

0:54:22 > 0:54:25Add creme fraiche, season with salt and white pepper,

0:54:25 > 0:54:28and give it a final blast in the blender.

0:54:29 > 0:54:33Once chilled, pour it into a flask for the picnic

0:54:33 > 0:54:34and serve with prawns.

0:54:42 > 0:54:43Delicious.

0:54:49 > 0:54:51It's brilliant to have something sweet on a picnic,

0:54:51 > 0:54:54but transporting cakes can be a terrific waste of space

0:54:54 > 0:54:56and quite often, they get squidged and sat on.

0:54:56 > 0:55:00This is very easy to make. It's a portable pudding, honey buns.

0:55:00 > 0:55:06These cute little cakes are delicious soaked in a sweet honey syrup.

0:55:06 > 0:55:07First up, the cake batter.

0:55:07 > 0:55:11Mix together flour, sugar and instant yeast.

0:55:11 > 0:55:13If you can get into it.

0:55:16 > 0:55:19Then a pinch of salt.

0:55:19 > 0:55:21Add three eggs and soft butter

0:55:21 > 0:55:24and give it a good beating to aerate the batter.

0:55:24 > 0:55:30This is looking very rich, very soft, glossy.

0:55:30 > 0:55:31HE STRAINS

0:55:31 > 0:55:35Work it. Work it hard.

0:55:36 > 0:55:39Spoon into a muffin tray.

0:55:39 > 0:55:41Leave for an hour to rise,

0:55:41 > 0:55:44then bake in a hot oven for 12 to 14 minutes.

0:55:44 > 0:55:46But keep your eye on the little fellas,

0:55:46 > 0:55:50as they have a tendency to cook quickly.

0:55:50 > 0:55:54And now we're going to make the delicious,

0:55:54 > 0:55:58hopelessly sweet syrup.

0:55:58 > 0:56:03Place 500 millilitres of water and 500 grams of sugar in a saucepan.

0:56:03 > 0:56:06I love sweet things and I'm pretty hyperactive already,

0:56:06 > 0:56:09but two honey buns eaten at seven o'clock in the evening,

0:56:09 > 0:56:12and I'll be still going at five in the morning.

0:56:12 > 0:56:15Add the zest of one un-waxed orange

0:56:15 > 0:56:18and place the pan on the heat to dissolve the sugar.

0:56:18 > 0:56:21Nice and clear. Now the honey's going in.

0:56:24 > 0:56:28Allow the syrup to cool, then add the alcoholic kick -

0:56:28 > 0:56:32three generous tablespoons of orange liqueur.

0:56:33 > 0:56:36Careless tablespoons. Oops.

0:56:39 > 0:56:43And let's turn these. Ow, ow, ow, ow...

0:56:43 > 0:56:46I get so excited, I forget to take precautions.

0:56:46 > 0:56:50They look amazing, but they also smell amazing.

0:56:50 > 0:56:53- HE SNIFFS - And that smell of warm baked stuff. Mmm!

0:56:53 > 0:56:59Once cooled, add them to a jar and soak in the sweet sticky syrup.

0:57:01 > 0:57:05Packed like this, these will last for a month, but they rarely last a day.

0:57:05 > 0:57:08Because I can't resist the urge to dig in.

0:57:10 > 0:57:11Mmm.

0:57:11 > 0:57:15That's really, really, really seriously delicious.

0:57:15 > 0:57:16Seriously sweet.

0:57:21 > 0:57:24So there's more to picnics than grizzly pastries

0:57:24 > 0:57:25and soggy sandwiches.

0:57:25 > 0:57:28Roll your blanket, hoik up the hamper

0:57:28 > 0:57:30and make picnics the perfect pastime.

0:57:32 > 0:57:35It's what summer was invented for.

0:57:35 > 0:57:38GENTLE LAUGHTER

0:57:43 > 0:57:46Now, we're not cooking live in the studio today.

0:57:46 > 0:57:49Instead, we're showing you some highlights from the Saturday Kitchen recipe archives.

0:57:49 > 0:57:52Still to come on today's Best Bites,

0:57:52 > 0:57:55the king of fish Rick Stein takes on a master of Italian food,

0:57:55 > 0:57:59Francesco Mazzei, in the Saturday Kitchen Omelette Challenge.

0:57:59 > 0:58:01Brian Turner has been cooking at the highest level

0:58:01 > 0:58:03for more years than he'd care to mention.

0:58:03 > 0:58:07This vinegar-glazed pigeon breast with peas and crispy potato cake

0:58:07 > 0:58:10shows why he's been an inspiration to us all.

0:58:10 > 0:58:14Hollywood actor Brian Cox faces his Food Heaven or Food Hell.

0:58:14 > 0:58:17Did he get his pan-fried rainbow trout with dwarf beans and almonds

0:58:17 > 0:58:18for Food Heaven,

0:58:18 > 0:58:21or Food Hell - an Earl Grey sorbet with pear strudel?

0:58:21 > 0:58:24Did he get that instead? Find out at the end of the show.

0:58:24 > 0:58:28Now, here's Dave Myers with a typical hairy biker recipe.

0:58:28 > 0:58:30Mr Martin.

0:58:30 > 0:58:32- How are you doing?- Tops. - What are we cooking?

0:58:32 > 0:58:35It's a Mediterranean chicken roulade.

0:58:35 > 0:58:39We laughingly call it Mussolini's roly-poly. That's what it is.

0:58:39 > 0:58:42But I'm making like a risotto but with orzo.

0:58:42 > 0:58:45- It's a wonderful little pasta, isn't it?- Yes, it's pasta grains.

0:58:45 > 0:58:47It looks like rice, but it's not, it is pasta.

0:58:47 > 0:58:51I've precooked it, so it's halfway there,

0:58:51 > 0:58:53and just put a bit of oil in.

0:58:53 > 0:58:55- It takes about eight...? - Eight minutes, yes.

0:58:55 > 0:58:58And I reckon we've got about three.

0:58:58 > 0:59:01- SI KING:- Go on, Dave! Go on! - Could you cut me half an onion up...

0:59:01 > 0:59:04- I will do that.- ..into small, kind of like briquettes?

0:59:04 > 0:59:08- Rickettes?- Briquettes, you know. - It's a technical term.- Chopped?

0:59:08 > 0:59:11- Aye, chopped onion.- Chopped onion. - I can't try and be fancy.

0:59:11 > 0:59:15- It always falls on stony ground. - Chopped onions, chopped garlic, OK.

0:59:15 > 0:59:18- Shall I do that?- You can do that one, there you go.

0:59:18 > 0:59:22- So we've got that.- Get this underway and sweat the onion down.

0:59:22 > 0:59:25You mentioned at the top of the show you've been on your travels -

0:59:25 > 0:59:27Africa, Cape Town in particular.

0:59:27 > 0:59:29They do a food festival out there. An amazing food festival.

0:59:29 > 0:59:32Yes, our programme's done really well out there,

0:59:32 > 0:59:35but all these people you've have never seen and don't know,

0:59:35 > 0:59:38they come up, these big Afrikaans housewives, you know,

0:59:38 > 0:59:40going, "How are you doing?"

0:59:40 > 0:59:42Give you a smack on the back and then ask for your phone number.

0:59:42 > 0:59:43LAUGHTER

0:59:43 > 0:59:47Which Dave duly gives them! "Want my e-mail address?"

0:59:47 > 0:59:49LAUGHTER

0:59:49 > 0:59:52- Chopped mushrooms.- This was in Cape Town, then, yes?- Yes, it was lovely.

0:59:52 > 0:59:55There was us and Brian Turner, amongst others.

0:59:55 > 0:59:58And it was fine. Then we were at the TT at the Isle of Man...

0:59:58 > 1:00:00- That was a good one.- ..eating masses of scallops and stuff.

1:00:00 > 1:00:02- Kingy's been in Australia.- Yes.

1:00:02 > 1:00:05- We've been working on our new series.- Yes.

1:00:05 > 1:00:07This is one that's going to go out this summer?

1:00:07 > 1:00:10August 18th, unless they change it. That's just mushrooms.

1:00:10 > 1:00:12- Unless they change it! - Highly likely!

1:00:12 > 1:00:14And the title is what?

1:00:14 > 1:00:16It's The Hairy Bakers.

1:00:16 > 1:00:19It's, like, think of the Hairy Bikers, but with flour.

1:00:19 > 1:00:21- I got that, Si. Thanks very much. - You know.

1:00:21 > 1:00:24It's like Windy Miller meets Motorhead.

1:00:24 > 1:00:26LAUGHTER

1:00:26 > 1:00:31We've never been able to do baking before, with being on the road.

1:00:31 > 1:00:35- Windy Miller meets Motorhead! - Ah, it's brill.

1:00:35 > 1:00:39- I think you want this pan? There. - No, no, that's fine.

1:00:39 > 1:00:42- I've got to put the orzo in there, there you go.- That'll be right.

1:00:42 > 1:00:45What are you doing? You do the chicken, I'll carry on with this.

1:00:45 > 1:00:48- All right, mate.- We're frying off the mushrooms, the garlic.

1:00:48 > 1:00:52Mushrooms, garlic, porcini and the regular mushrooms,

1:00:52 > 1:00:55- then toss the orzo in that when you feel happy.- I will do that.

1:00:55 > 1:00:57Put some stock in, maybe some mushroom juice.

1:00:57 > 1:01:00Tell us about the chicken, then.

1:01:00 > 1:01:02It's a roulade, which means like a roll up.

1:01:02 > 1:01:04It's like a roll mop with chicken.

1:01:04 > 1:01:07First off, I've have got to change the chicken into a scallopini,

1:01:07 > 1:01:10- which means...- Say that again!

1:01:10 > 1:01:12- I'm going to beat my meat. - That's it. You see?

1:01:12 > 1:01:16- Scallopini?- Or in a scallop. - Right.- Take the chicken,

1:01:16 > 1:01:18put it between clingfilm.

1:01:18 > 1:01:22Don't use the clingfilm, it's going to burst and go everywhere.

1:01:22 > 1:01:25- It comes out the side of that clingfilm like bullets, doesn't it, Dave?- It does.

1:01:25 > 1:01:30It's like how you'd create another classic from the '70s, the old chicken Kiev.

1:01:30 > 1:01:34- It is, but without garlic butter. - Exactly.- Ah, you see?

1:01:34 > 1:01:36THEY TALK AT ONCE

1:01:36 > 1:01:38I do love chicken Kiev.

1:01:38 > 1:01:41Butter and garlic chicken.

1:01:41 > 1:01:43There's a chicken in here somewhere.

1:01:43 > 1:01:44Come on, love.

1:01:47 > 1:01:48- Are you there, Dave?- Yes.

1:01:48 > 1:01:51I've got three strips of pancetta and I'll make a pancetta blanket.

1:01:51 > 1:01:56This is just the same method as risotto, and it works really well.

1:01:56 > 1:01:58Lay the chicken fillet, battered, onto the pancetta...

1:01:58 > 1:02:01- Right.- ..Onto that...

1:02:02 > 1:02:04..I want about four...

1:02:04 > 1:02:06kind of perfectly spaced basil leaves.

1:02:06 > 1:02:10- You want me to do the mushroom... the tomatoes?- Oh, yes, please.

1:02:10 > 1:02:12Just half a couple, that would be smashing.

1:02:12 > 1:02:15- OK.- And some dolcelatte.

1:02:15 > 1:02:17Now, I've have tried this with Stilton,

1:02:17 > 1:02:21and it kind of had the overwhelming flavour of kind of dead socks.

1:02:21 > 1:02:22I tried it with mozzarella,

1:02:22 > 1:02:25and it had the overwhelming flavour of nothing,

1:02:25 > 1:02:27but dolcelatte works beautifully.

1:02:27 > 1:02:30- It's that one in the middle, isn't it? It's just great.- It is.

1:02:30 > 1:02:33- The balance between fire and ice. - Ah, fire and ice.

1:02:33 > 1:02:39- You've got another...you've got a dolcelatte torte as well.- Yes.

1:02:39 > 1:02:43- Which is the one with marscarpone cheese in it?- That's really good.

1:02:43 > 1:02:45No, this is for stuffing the chicken, James.

1:02:45 > 1:02:49This is for Mr King and his sun blush tomatoes.

1:02:49 > 1:02:51- You're racing ahead. - I'm racing ahead.- Get off!

1:02:51 > 1:02:56- Get off my tomatoes, you two! - Most important thing to do, season.

1:02:56 > 1:03:00- All right. Now, you want to cook this like a risotto, don't you, really?- Absolutely.

1:03:00 > 1:03:04You don't want to add too much stock or you end up with a lot left over?

1:03:04 > 1:03:05Oh, no, just add as required.

1:03:05 > 1:03:08And I'm going to temper that, I've got a nice finish,

1:03:08 > 1:03:11but what I do need is a nice rocket salad with a bit of olive oil

1:03:11 > 1:03:13and balsamic. That would be wonderful.

1:03:13 > 1:03:15- Is that what you want me to do? - Yes, please, sir.

1:03:15 > 1:03:17- Rocket salad.- Right. Roll this up...

1:03:17 > 1:03:20SI LAUGHS ..like that.

1:03:20 > 1:03:24- Balsamic vinegar in it?- Yes, please. - OK, there you go.

1:03:24 > 1:03:27Secure it with a couple of cocktail sticks.

1:03:27 > 1:03:30It's a great dinner party dish, because you do can about 100,

1:03:30 > 1:03:31put them in a roasting tin

1:03:31 > 1:03:35and just put them in the oven just before your guests come.

1:03:35 > 1:03:38- You've got a big table, Dave, haven't you?- I have, actually.

1:03:38 > 1:03:40- It is.- Just sear that.

1:03:40 > 1:03:43You literally secure it with a cocktail stick. Alternatively,

1:03:43 > 1:03:46you could just sear it like that and it hopefully would stay.

1:03:46 > 1:03:48Yes, but I have no confidence.

1:03:48 > 1:03:52- I'm washing my hands, because I've been handling fresh chicken.- Dave?!

1:03:52 > 1:03:55You're not washing your hands, because you've handled fresh chicken, are you?!

1:03:55 > 1:03:58Yes, this is bubbling away, absorbing all those wonderful flavours

1:03:58 > 1:04:00of the porcini mushrooms and chicken stock.

1:04:00 > 1:04:03This is doing nicely. Just sear it.

1:04:04 > 1:04:06- Lovely.- There you go. Right.

1:04:06 > 1:04:09- Are we doing all right? - I'm doing all right.

1:04:09 > 1:04:11- Do you want to...is that all right? - That's magic, yes.

1:04:11 > 1:04:13When your roulade

1:04:13 > 1:04:16is sealed and seared and gone a nice golden colour,

1:04:16 > 1:04:19you put it in the oven for about 20 minutes - that will make you sweat.

1:04:19 > 1:04:21LAUGHTER

1:04:21 > 1:04:24This is a fireproof plastic handle.

1:04:24 > 1:04:29- OK.- Now the orzo, I just need to finish.

1:04:29 > 1:04:33That's delicious. But the new series is brilliant.

1:04:33 > 1:04:37It's four episodes. The first ones are bread, pies, pasties, celebration cakes...

1:04:37 > 1:04:41- Is it still on the motorbikes, I presume, yes?- Oh, aye.

1:04:41 > 1:04:43We were up from Cornwall to Aberdeen last week.

1:04:43 > 1:04:46We have shares in haemorrhoid cream.

1:04:46 > 1:04:48Do you mind? I'm not afflicted.

1:04:48 > 1:04:52This is lemon thyme. Do you know, James, lemon thyme,

1:04:52 > 1:04:55it reminds me of furniture polish to smell. Does it you?

1:04:56 > 1:04:58No.

1:04:58 > 1:05:00- It smells of lemons.- Does it?

1:05:00 > 1:05:04Yeah, I think so. It goes great with a wild mushroom orzo risotto thing.

1:05:05 > 1:05:07Does it remind you of furniture polish?

1:05:07 > 1:05:09No, not me. Anyway...

1:05:09 > 1:05:12so the thyme's going in there at the last minute.

1:05:12 > 1:05:15- Lemon. We want lemon in here as well.- Yes, please, some lemon juice.

1:05:15 > 1:05:18Now, we really need to taste this at this point.

1:05:18 > 1:05:20I'll get the chicken that's in there.

1:05:20 > 1:05:23Oh, look, we've made a mess now on the...

1:05:23 > 1:05:26- We've made a mess on the guests' table here, Myers!- No!

1:05:26 > 1:05:29Then some Parmesan cheese.

1:05:29 > 1:05:33- So you can tell when this is cooked, because the cheese should start to melt out of it.- Yeah.

1:05:33 > 1:05:34It just cooks through on the middle.

1:05:34 > 1:05:37But it is a dish I love, it's a lovely summer dish, and...

1:05:37 > 1:05:39orzo's great...

1:05:39 > 1:05:41it's there...spring...

1:05:41 > 1:05:44You know, I've got my cream out and everything. Sun cream.

1:05:44 > 1:05:49- There we go. So there's your chicken.- Thank you. - OK, get it on the plate.

1:05:49 > 1:05:51Do you want me to season the pasta?

1:05:51 > 1:05:54- I've done it, I think. - You've done it, all right, OK.

1:05:54 > 1:05:56There you go.

1:05:56 > 1:05:59Right, just get that out there.

1:05:59 > 1:06:02Look at that. What a bobby dazzler.

1:06:02 > 1:06:04And there's your spoon.

1:06:04 > 1:06:07Cut this at a jaunty chef's angle, so you'll see the middle.

1:06:09 > 1:06:10Look at that.

1:06:10 > 1:06:12You see, the chicken is juicy

1:06:12 > 1:06:14because of the pancetta.

1:06:14 > 1:06:18All the dolcelatte, the tomatoes kept it moist, the basil.

1:06:18 > 1:06:20Wonderful, juicy flavours.

1:06:20 > 1:06:23- And this on the side.- Yeah.- Happy with that?- I'm delighted with that.

1:06:23 > 1:06:25And I might even put,

1:06:25 > 1:06:30in honour of Mr Craven, a lemon thyme sprinkle on the top.

1:06:30 > 1:06:32Not a lemon thyme...!

1:06:32 > 1:06:35If I was Dutch, it would be a chocolate sprinkle.

1:06:35 > 1:06:38- Remind us what that is again.- It's a Mediterranean chicken roulade

1:06:38 > 1:06:41with a wild mushroom orzo risotto.

1:06:41 > 1:06:44Remember it's pasta. Just with a simple rocket salad

1:06:44 > 1:06:46and what looks like shavings from your feet

1:06:46 > 1:06:47- on top of the rocket salad.- Oh!

1:06:47 > 1:06:49- There you go.- Thank you!

1:06:54 > 1:06:56I knew the show would be like this this morning.

1:06:56 > 1:07:00- Cheers, James.- Have a seat. There you go.

1:07:00 > 1:07:03- Dive in.- Wow! - Tell us what you think.

1:07:03 > 1:07:06- Don't know whether you've tried the orzo pasta before...- I haven't.

1:07:06 > 1:07:07But it soaks in that liquid.

1:07:07 > 1:07:10And utilise the juice from the mushrooms as well.

1:07:10 > 1:07:14The orzo doesn't fall to pieces. You're boiling it like a risotto -

1:07:14 > 1:07:17if you did it with ordinary pasta, obviously the texture of the pasta's destroyed.

1:07:17 > 1:07:21The orzo can take it. It's a very hard pasta...

1:07:21 > 1:07:22Can you get it in the supermarkets?

1:07:22 > 1:07:24You can buy it, yeah. Delis will have it,

1:07:24 > 1:07:30and also when you're using the mushrooms, you need to be careful you don't get the grit...

1:07:30 > 1:07:36Any supermarket that would sell polenta, would sell orzo.

1:07:36 > 1:07:39It's great for salads, cos it keeps its integrity.

1:07:43 > 1:07:46Now, if you fancy having a go at that dish, Dave's recipe

1:07:46 > 1:07:50is on our website, with all the rest of the recipes from the series.

1:07:50 > 1:07:52Just click on to bbc.co.uk/recipes.

1:07:52 > 1:07:56Now, Rick Stein is pretty confident when it comes to cooking fish.

1:07:56 > 1:07:59But what is he like with three eggs in a pan? Let's find out.

1:07:59 > 1:08:04Right, usual rules apply. Three-egg omelette, cooked as fast as you can.

1:08:04 > 1:08:07You've got usual things - butter, cream, if you want it...

1:08:07 > 1:08:08it's up to you.

1:08:08 > 1:08:11Let's put the clocks on the screens, please. Are you ready, nervous?

1:08:11 > 1:08:12No, I hate this!

1:08:12 > 1:08:15- I was disqualified last time. - Three, two, one, go.

1:08:15 > 1:08:17Oh, my God...

1:08:17 > 1:08:19Oh, I'm watching it go in there...

1:08:20 > 1:08:22What's this, what's this...?!

1:08:22 > 1:08:24LAUGHTER

1:08:24 > 1:08:27Quick as you can. Quick as you can.

1:08:27 > 1:08:29Don't disqualify me this time, just...

1:08:32 > 1:08:35- You've got to get the butter in, Rick.- I know, I know.

1:08:35 > 1:08:36I think I've had it.

1:08:39 > 1:08:41On the plate. You've got to beat your time.

1:08:41 > 1:08:43GONG

1:08:47 > 1:08:50How long have I got?

1:08:50 > 1:08:53Well, I'll taste this one while you're doing it.

1:08:53 > 1:08:56I don't know what I was doing then.

1:08:59 > 1:09:02Come on, the football'll be on in a minute, Rick.

1:09:07 > 1:09:11I'm going to feel so embarrassed. I don't know what I was thinking about.

1:09:15 > 1:09:17- I'll see if I can take the longest. - No!

1:09:17 > 1:09:21I'm never going to get this out of the pan.

1:09:21 > 1:09:23Look, I'll come on again, James...

1:09:25 > 1:09:29..but I don't want to have to do this again. GONG

1:09:29 > 1:09:30Right...

1:09:32 > 1:09:34And he's still not cooked it!

1:09:38 > 1:09:42Rick, let's see. Do you reckon you beat your time?

1:09:43 > 1:09:45- What...?- No!

1:09:45 > 1:09:47Francesco...

1:09:48 > 1:09:49Tastes nice.

1:09:49 > 1:09:52After all that, Francesco, do you think you beat your time?

1:09:52 > 1:09:56- Er, I think...really close. I'm very close.- No.

1:09:56 > 1:10:0027.36 seconds. Both of them hopeless.

1:10:05 > 1:10:08Now, I get to work with some pretty great chefs on Saturday Kitchen,

1:10:08 > 1:10:12but one man who's taught me more than any of them is Brian Turner.

1:10:12 > 1:10:15And here he is, with a trademark piece of top-drawer cooking.

1:10:15 > 1:10:20- I'm looking forward to this dish. - Right, young man? Are you sure?- Yeah.

1:10:20 > 1:10:22- What are you cooking?- Wood pigeon, cos it's vastly underrated.

1:10:22 > 1:10:25It's not expensive and it really is good and tasty,

1:10:25 > 1:10:27and I'm going to serve it with a version of crisps,

1:10:27 > 1:10:30- but a crisp cake.- All right, yeah.

1:10:30 > 1:10:32So if you want to crack on with that.

1:10:32 > 1:10:37Cut the potato in half, trim it up nice and round, and then cut it, slice it on the old mandolin.

1:10:37 > 1:10:40You mentioned game chips at the top of the show -

1:10:40 > 1:10:43traditional garnish with things like pigeon and game.

1:10:43 > 1:10:46- And roast chicken.- Yup. Yeah, it is. - In all the top restaurants.

1:10:46 > 1:10:49I'm going to take the wishbone out of both of these birds,

1:10:49 > 1:10:53because if we do that, then it makes it easier to carve

1:10:53 > 1:10:57when we actually serve it, which is good. So we take that out there.

1:10:57 > 1:10:59And I'm also...

1:10:59 > 1:11:02The legs on these things are absolutely worthless,

1:11:02 > 1:11:05so they're best used for the stock or for a sauce...

1:11:05 > 1:11:09They're not worthless while they're still alive, mate.

1:11:09 > 1:11:12You'd know all about that, wouldn't you, son, eh?

1:11:12 > 1:11:15They're quite small, aren't they, really?

1:11:15 > 1:11:18- Yeah.- So they're kind of fiddly. But you're just ending up with a crown.

1:11:18 > 1:11:21That's right. And the nice thing is I'm actually going to use two crowns,

1:11:21 > 1:11:25- two birds, to get three breasts per person as a nice portion.- Yeah.

1:11:25 > 1:11:28So we take a bit of softened butter and lay it on top there.

1:11:28 > 1:11:30Let's put that pan on here...

1:11:30 > 1:11:32And these pigeons... I mean, not very expensive.

1:11:32 > 1:11:36- No.- Get them from butchers all over the country, but they vary in price.

1:11:36 > 1:11:39You might have to order them, because they might not carry them in stock.

1:11:39 > 1:11:42And this is mace, the other half of nutmeg...

1:11:42 > 1:11:46These were a couple of quid each, but they were quite expensive.

1:11:46 > 1:11:48A couple of quid's not bad, really,

1:11:48 > 1:11:50for a portion, and they're a nice, different food.

1:11:50 > 1:11:52We're going to seal them on the outside there,

1:11:52 > 1:11:55get a bit of colour, and then we stick them in a nice hot oven,

1:11:55 > 1:11:58about, I don't know, about 200 degrees centigrade.

1:11:58 > 1:12:03- Mace, an usual spice, the normal spice that they put in potted shrimps, isn't it?- That's the one.

1:12:03 > 1:12:07People don't realise that. It goes really nice with potted shrimps,

1:12:07 > 1:12:09but it works well here. I'm just going to turn them over,

1:12:09 > 1:12:12so now they've got colour round the breasts, but actually

1:12:12 > 1:12:15stick them in the oven so the breast, it will keep it nice and protected.

1:12:15 > 1:12:19So that goes into the oven here, and like all roast meats,

1:12:19 > 1:12:22I've got some cooking here... Yep.

1:12:22 > 1:12:25I think that a lot of people think, because it's like a game bird,

1:12:25 > 1:12:29- a lot of people think that you have to cook them blood pink.- Yeah.

1:12:29 > 1:12:32But you don't have to do that. It's nice and underdone

1:12:32 > 1:12:36- but not too rare.- Yeah.- And then when you take them out, you let them sit.

1:12:36 > 1:12:40So you take them out of the old pan here, put them on a plate,

1:12:40 > 1:12:44let it sit, so it's nice and relaxing whilst we make our bits and pieces.

1:12:44 > 1:12:45Now, your pan for your potato...

1:12:45 > 1:12:49a small pan, and we're going to make like a big crisp cake.

1:12:49 > 1:12:52- Yeah.- So you put clarified butter in there, salt and pepper...

1:12:52 > 1:12:54- It's in, chef.- And turn in all round so each one's separated.

1:12:54 > 1:12:56Lift and separate. Just do as you're told.

1:12:56 > 1:13:00- Lift and separate. - Lift and separate, you'll like that.

1:13:00 > 1:13:03- I've seen a nicer round than that...- I actually did this dish at college

1:13:03 > 1:13:06- when you came and judged my exam. - I remember that.

1:13:06 > 1:13:08What happened to that? You were going to become a plumber...

1:13:08 > 1:13:12It worked, thank you very much! But it was, traditionally...

1:13:12 > 1:13:15like we said, it's traditionally done in a bigger mould than this.

1:13:15 > 1:13:20Oh, yes. It's a different thing, it's a cake. And you slice it,

1:13:20 > 1:13:23- but these are individual portions. - Yep.

1:13:23 > 1:13:25So how was it at college, did you do well? Did you enjoy that?

1:13:25 > 1:13:28- I did actually fine, yeah. - PATSY LAUGHS

1:13:28 > 1:13:30You passed me, so I can't have been too bad.

1:13:30 > 1:13:34Well, you did slip me half a crown, I seem to remember, in those days!

1:13:34 > 1:13:40Look, the pan that I took out of the oven, that had the pigeons in,

1:13:40 > 1:13:43has still got a residue in there, so I'm chopping some shallots here,

1:13:43 > 1:13:46or some nice fine red onions work just as well,

1:13:46 > 1:13:49and all we do is we're going to sweat those off in the fat.

1:13:49 > 1:13:52- Can I turn that on?- Patsy, are you looking forward to pigeon?

1:13:52 > 1:13:53Erm, not really.

1:13:53 > 1:13:57The look of it, to me, I just can't... But it smells delicious.

1:13:57 > 1:13:59- Are you adventurous, will you try it? - I will try it.

1:13:59 > 1:14:03- Good girl, that's what we like to see.- I tried...pheasant, I think it was.

1:14:03 > 1:14:05What is it about pigeon that you don't like?

1:14:05 > 1:14:07Like, Trafalgar Square, that kind of stuff?

1:14:07 > 1:14:10Yeah, I hate those pigeons - they're horrible, aren't they?

1:14:10 > 1:14:15But, you know, for me, I need to get over what I think

1:14:15 > 1:14:19kind of things look like or feel like, or the texture...

1:14:19 > 1:14:21In all fairness, you're like a lot of people -

1:14:21 > 1:14:24it's not the reality, it's what they think it is.

1:14:24 > 1:14:28Let's just blanch those spring onions. And these are actually shot

1:14:28 > 1:14:31out in the wild in their natural habitat, they eat well,

1:14:31 > 1:14:33they eat berries, leaves, grass.

1:14:33 > 1:14:36Wonderful, so they actually will taste great.

1:14:36 > 1:14:40I've got the shallots in there and I'm going to put in sherry vinegar.

1:14:40 > 1:14:43The secret of this is just gently cook it on the stove

1:14:43 > 1:14:46- and then finish it off in the oven? - I think that's right. Colour it.

1:14:46 > 1:14:48If you get a fish slice, just push it together.

1:14:48 > 1:14:51- There's one in there already, if you want to bring that out.- OK.

1:14:51 > 1:14:55And I'm going to take this spring onion from here now, having just blanched it off.

1:14:55 > 1:14:59And we blanch it off - look at the colour, that's a wonderful colour.

1:14:59 > 1:15:02That looks all right, chef. Well done. You've done a good job there.

1:15:02 > 1:15:03Is that an A+ or is that...?

1:15:03 > 1:15:06That's how I wanted it, that's perfect, chef.

1:15:06 > 1:15:10You just did good. Look, I'm going to put a bit of pigeon stock in here,

1:15:10 > 1:15:12or chicken stock if you haven't made pigeon stock, for the sauce.

1:15:12 > 1:15:14If you haven't enough, stick them

1:15:14 > 1:15:16- in the freezer, use them when you have.- Good idea.

1:15:16 > 1:15:19So you've got chervil and parsley. If you give that a bit of a chop.

1:15:19 > 1:15:20OK, I will do.

1:15:20 > 1:15:22And into this pan, a little butter,

1:15:22 > 1:15:25and it is nicer if you've got the richness of the butter

1:15:25 > 1:15:27with the richness of the animal here, the beast,

1:15:27 > 1:15:30and then this vinegar, which will cut across it. It's nice,

1:15:30 > 1:15:33cos I've got peas which we blanched, and Nic was saying earlier on...

1:15:33 > 1:15:37because of the cooking that he does now and all these Asian influences,

1:15:37 > 1:15:39- he misses peas and tarragon...- Yeah.

1:15:39 > 1:15:42Which is great, and people forget that, you know. Simple flavours,

1:15:42 > 1:15:46- but they are good.- Absolutely... - Do you cook much with pigeon?

1:15:46 > 1:15:47Not with pigeon - with quail I do.

1:15:47 > 1:15:50- Yeah.- And you could convert the same recipe I do,

1:15:50 > 1:15:52which is a plum paste in a barley miso,

1:15:52 > 1:15:54which is really fruity and brings out that gaminess,

1:15:54 > 1:15:56a bit like using vinegars.

1:15:56 > 1:15:59I want you to just have a quick look at this pigeon.

1:15:59 > 1:16:00See how it's pink in the middle,

1:16:00 > 1:16:04but it's not actually raw, which is what people worry about.

1:16:04 > 1:16:06- You're going to put it back in the sauce.- Back in quickly,

1:16:06 > 1:16:09just to give it that vinegar glaze which cuts through...

1:16:09 > 1:16:11The thing about wood pigeon, many don't like pigeon

1:16:11 > 1:16:14cos they think it's gamey and quite strong in flavour.

1:16:14 > 1:16:17- Wood pigeon's not, is it, really? - No, absolutely not.

1:16:17 > 1:16:20It's got a really delicious flavour. So let's quickly turn that one up,

1:16:20 > 1:16:22cos we're just about ready there.

1:16:22 > 1:16:25And all we do now is just quickly put them skin side down in there,

1:16:25 > 1:16:28just to get that little bit of glazing there.

1:16:28 > 1:16:31Now, this is the trick to see how well you really did, young James.

1:16:31 > 1:16:36- Here we go.- On your birthday. Are you ready for this? One, two, three.

1:16:36 > 1:16:38If it sticks, don't worry about it, we can serve it in the pan.

1:16:38 > 1:16:41- Oh, Jamie, look at that! - See? Perfect.

1:16:41 > 1:16:45I'm going to take you back to college to give you an A+. That's very good.

1:16:45 > 1:16:47- I'm very impressed with you. - Thank you!

1:16:47 > 1:16:51I seem to remember, we did have trouble getting you through that day -

1:16:51 > 1:16:54- it's only cos we knew your dad that we...- No, you didn't!

1:16:54 > 1:16:58I did! Look, peas and spring onions in there.

1:16:58 > 1:17:03- A real British little mix, is that. - How is your new hip, anyway?

1:17:03 > 1:17:05Yeah. It's OK.

1:17:05 > 1:17:08In actual fact, if it doesn't work, it'll make great stock!

1:17:08 > 1:17:12Give us those herbs and stick them in this sauce if you will, please.

1:17:12 > 1:17:14This is just the chervil and parsley, yeah?

1:17:14 > 1:17:17- That's it, chervil and parsley. - Yeah.

1:17:17 > 1:17:21And then three breasts - it makes a really nice portion size.

1:17:21 > 1:17:24- There you go, chef. - Thank you, chef, what a good man.

1:17:24 > 1:17:27OK, that's it, clean the plate just like you were taught.

1:17:27 > 1:17:30And that vinegar just gives it an extra kick, doesn't it?

1:17:30 > 1:17:32Yes. So you've now got salt and vinegar crisps

1:17:32 > 1:17:36and a piece of wood pigeon with fresh British peas.

1:17:36 > 1:17:38As easy as that!

1:17:43 > 1:17:44There we go.

1:17:44 > 1:17:47Absolutely delicious. Right...

1:17:47 > 1:17:52- I don't know whether you've had wood pigeon at 10 o'clock in the morning...- No.

1:17:52 > 1:17:55- Dive in.- I'm watching you, Patsy. - Go on, you've got to taste it.

1:17:55 > 1:17:59- You've got a knife and fork, be quick. They're all desperate to have some.- All right, all right.

1:17:59 > 1:18:01No pressure, then(!)

1:18:01 > 1:18:05- If you like it, everybody will. - Look how tender that is there!- Mmm!

1:18:05 > 1:18:07Go on, you can have two mouthfuls if you like.

1:18:07 > 1:18:10You just want the potato and the peas!

1:18:10 > 1:18:13- She's trying to hide.- Come on, East End lass, get on with it.

1:18:13 > 1:18:15Oh, shush, I don't need to rush!

1:18:18 > 1:18:22- It's different.- Mmm!- Good girl! - Lovely.- Yeah, she's an actress.

1:18:22 > 1:18:25- THEY LAUGH - I'm not, I love it!

1:18:25 > 1:18:28- It's really nice.- Isn't it? It's different, yeah.- It's lovely.

1:18:28 > 1:18:32And if you didn't want to use pigeon, I mean, the same garnish.

1:18:32 > 1:18:35Yeah, same garnish, pheasant, partridge, grouse, if you wanted.

1:18:35 > 1:18:37And even a little bit of baby chicken, poussin.

1:18:37 > 1:18:41- Really nice.- Some supermarkets are actually selling wood pigeon.

1:18:41 > 1:18:43Well, they will be after today,

1:18:43 > 1:18:45seeing the show, where they're all demanding it.

1:18:45 > 1:18:47- A bit of a...livery taste. - That's right, it is, yeah.

1:18:47 > 1:18:49The grouse would work really well with that.

1:18:49 > 1:18:52- Impressed with that? You've never had wood pigeon before?- No.

1:18:52 > 1:18:55And that's the problem with the Brits sometimes -

1:18:55 > 1:18:57they never would've chosen it, so they never choose it.

1:18:57 > 1:18:59So if you... Get stuck in, we're desperate for a taste.

1:18:59 > 1:19:02They wouldn't have chosen it. Like you say, you see it on a menu,

1:19:02 > 1:19:05often as salad or smoked pigeon, which a lot of people do now.

1:19:05 > 1:19:08Just like that, I mean, it's so simple.

1:19:08 > 1:19:11I was picturing you running round Leicester Square this morning!

1:19:11 > 1:19:13- Grabbing.- Absolutely spot on.

1:19:13 > 1:19:17- Really delicious.- Nicely cooked. Perfect. I'll leave you to dive into that.

1:19:22 > 1:19:25As the star of multi-million-dollar movies like X-Men

1:19:25 > 1:19:29and The Bourne Identity, actor Brian Cox is used to getting his own way.

1:19:29 > 1:19:32I don't think there was any doubt he'd get his Food Heaven.

1:19:32 > 1:19:33Take a look at this.

1:19:33 > 1:19:36Everyone's made their minds up. Brian, just to remind you,

1:19:36 > 1:19:38Food Heaven would be this lovely piece of trout...

1:19:38 > 1:19:41could be done with nut brown butter, almonds, French beans,

1:19:41 > 1:19:43peas, a real classic way of cooking it,

1:19:43 > 1:19:47with a little bit of bread, with a touch of butter made into croutons.

1:19:47 > 1:19:49And a nice little crisp gem salad.

1:19:49 > 1:19:52Food Hell - the dreaded tea over there.

1:19:52 > 1:19:55We've got Earl Grey tea, two ways, one where we poach the pears

1:19:55 > 1:19:56in Earl Grey tea to make a strudel,

1:19:56 > 1:19:59and the other one, do a sorbet out of sugar, lemon juice, tea

1:19:59 > 1:20:03and water. What do you think? The rest of them decided.

1:20:03 > 1:20:05Well, I think they've got sense!

1:20:05 > 1:20:07They have got sense. They have got sense,

1:20:07 > 1:20:11cos seven of them, seven people to nil, this is, have chosen the trout.

1:20:11 > 1:20:14- Unanimous decision. - It's a no-brainer, really.- It is,

1:20:14 > 1:20:16cos it is absolutely delicious.

1:20:16 > 1:20:20First thing, what I want these guys to do is toast off my almonds, please, guys.

1:20:20 > 1:20:22- Dave, you can make the croutons, that'd be great.- Certainly.

1:20:22 > 1:20:24Nice small croutons. I'll fillet my fish.

1:20:24 > 1:20:27This should cook in real time, so what we do is insert your knife

1:20:27 > 1:20:30underneath the gills there. Turn the knife the other way around

1:20:30 > 1:20:32and just cut through that way

1:20:32 > 1:20:35and just follow the backbone all the way down.

1:20:35 > 1:20:37Right the way down through there.

1:20:37 > 1:20:40- And it will just come out. - Oh, yeah. Oh, God, look at that.

1:20:40 > 1:20:42So you've got a nice trout fillet like this.

1:20:42 > 1:20:44Trout in particular, famous from my neck of the woods,

1:20:44 > 1:20:47where I live now, Hampshire, cos they like cool rivers,

1:20:47 > 1:20:50clean rivers as well, chalky stream rivers...

1:20:50 > 1:20:52That's brown trout, isn't it?

1:20:52 > 1:20:54- It is.- The indigenous trout is brownies.- That's the one.

1:20:54 > 1:20:58And we're literally just going to take the knife like that

1:20:58 > 1:21:01- and cut through... - Me and my son, Alex, went fishing

1:21:01 > 1:21:05- at the weekend and we caught two four-pound rainbows.- Oh, really?

1:21:05 > 1:21:08And a blue trout that I haven't heard of before.

1:21:08 > 1:21:10- Blue trout?- Where did you fish?

1:21:10 > 1:21:13Up at a place called Sweethope Loughs in Northumberland.

1:21:13 > 1:21:17- But Alex, it took 15 minutes for him to land the fish.- Yeah.

1:21:17 > 1:21:20You know, it was a big fish, beautiful eating fish.

1:21:20 > 1:21:24But it's funny, like everything with trout, the rainbow trout's

1:21:24 > 1:21:25been introduced, you've got blue trout,

1:21:25 > 1:21:28there's tiger trout, there's golden trout.

1:21:28 > 1:21:32And they're kind of bred for sport. But these are sport fish by nature,

1:21:32 > 1:21:35- they have a life. They tend to be tastier, don't they?- They do.

1:21:35 > 1:21:38Well, this was just muscle and flesh, it was just great!

1:21:38 > 1:21:40I've just come back from Findhorn

1:21:40 > 1:21:44and I went fishing just near Nairn in a little place called Forres,

1:21:44 > 1:21:49and my son, who's seven, it was the first time he'd ever held a rod.

1:21:49 > 1:21:52He'd got a rod. And he caught a fish, he caught a little brown trout.

1:21:52 > 1:21:56- Oh, it's a great feeling! - Of course, he had to let it go, because it was too small.

1:21:56 > 1:21:58And he was kind of puzzled by that.

1:21:58 > 1:22:00But actually somebody had left a rainbow trout,

1:22:00 > 1:22:02- so he got a trout anyway to take home.- Yeah.

1:22:02 > 1:22:05This is really simple. The secret with trout, cook it on the skin,

1:22:05 > 1:22:09cos we're removing the skin afterwards. The skin actually protects the flesh,

1:22:09 > 1:22:12so just cook it gently, half olive oil, half butter.

1:22:12 > 1:22:15A bit of salt and pepper, and it's going to take not very long at all.

1:22:15 > 1:22:17In the meantime, we can get ready for our sauce.

1:22:17 > 1:22:20The sauce for this, or rather the sauce is really last minute,

1:22:20 > 1:22:22but this is the garnish to go with it.

1:22:22 > 1:22:25French beans. Now, we're paying a little bit of homage to France,

1:22:25 > 1:22:29where I've been. They cook this in the style of Vichy, which is...

1:22:29 > 1:22:32a simple way of cooking, you can cook carrots

1:22:32 > 1:22:33or French beans like this.

1:22:33 > 1:22:37And all it is, in a pan with some water and butter.

1:22:37 > 1:22:39And that's it, touch of sugar.

1:22:39 > 1:22:43And the idea is, as they cook, it emulsifies into a nice little sauce.

1:22:43 > 1:22:46You don't need to drain it off the French beans.

1:22:46 > 1:22:47So you put the butter in there.

1:22:47 > 1:22:51But over in the town of Vichy, they use Vichy water, this mineral water.

1:22:51 > 1:22:54- None of them will use tap water. - Can I interject at this point?

1:22:54 > 1:22:56Because I am a diabetic

1:22:56 > 1:23:01and I think that a lot of people don't know about diabetic substitutes

1:23:01 > 1:23:04for sugar, like agave, stevia.

1:23:04 > 1:23:08And these are very handy in cooking and very important,

1:23:08 > 1:23:10especially so that you don't miss out

1:23:10 > 1:23:14on these wonderful recipes, that you can actually have these substitutes,

1:23:14 > 1:23:17and they do really work, they really are excellent. Cos I know you're...

1:23:17 > 1:23:23Yeah, well, my wife and younger son, Dylan, they're Type 1 diabetics.

1:23:23 > 1:23:25And it's difficult sometimes. Have some of those.

1:23:25 > 1:23:28In we go with the peas. But you've been diabetic, what, 10 years?

1:23:28 > 1:23:31Yeah, for about 12 or 13 years.

1:23:31 > 1:23:36And the agave and the stevia, they're amazing and great for cooking too.

1:23:36 > 1:23:39So you don't have to miss out. That's the thing.

1:23:39 > 1:23:41Well, that's important, isn't it?

1:23:41 > 1:23:44Because Jane and Dylan don't miss out at all, in any way,

1:23:44 > 1:23:47shape or form about their food, and that's a great thing as well,

1:23:47 > 1:23:49to dispel that mistake about diabetes,

1:23:49 > 1:23:53because an absolutely complete normal life can be had,

1:23:53 > 1:23:54it's not a problem.

1:23:54 > 1:23:58It's important to emphasise that, because I'm sure a lot of people... Diabetes is on the rise,

1:23:58 > 1:24:01so I'm sure a lot of people out there are looking at this and thinking,

1:24:01 > 1:24:04"Oh, I wish I could..." But you can, because of agave and stevia,

1:24:04 > 1:24:07you can use magnificent sugar substitutes.

1:24:07 > 1:24:11Exactly. Right, so we've got a nice little pan on here. A hot pan.

1:24:11 > 1:24:15So these, you just cook on a high heat, that's the secret, really.

1:24:15 > 1:24:18As it reduces, it emulsifies into a nice little sauce,

1:24:18 > 1:24:24but you still keep that lovely colour. The trout literally only wants about 45 minutes both sides.

1:24:24 > 1:24:27And you can tell when it's cooked when I just peel the skin off, see?

1:24:27 > 1:24:30- Oh, look at that.- Oh, look at that! - That's incredible. Wow.

1:24:30 > 1:24:33And it's really not taken very long, that's the secret.

1:24:33 > 1:24:37- Mind you, I like the skin.- You can keep the skin on it, if you want!

1:24:37 > 1:24:39Hold on, hold on!

1:24:39 > 1:24:42- It is, it's heaven!- Take it off!

1:24:42 > 1:24:44But I do, I actually like skin.

1:24:44 > 1:24:47One of the very first dishes I ever did when I came down to London,

1:24:47 > 1:24:50being a Yorkshire boy, I got on the train and got off the train,

1:24:50 > 1:24:54the first dish I ever cooked was a salmon crispy skin salad.

1:24:54 > 1:24:57I couldn't believe you could charge £7.50 for a bit of crispy skin, but anyway!

1:24:57 > 1:25:02- It's a Yorkshireman's dream! - Exactly! Thank you very much.

1:25:02 > 1:25:05We've got some shallots on here. In we go with the butter.

1:25:05 > 1:25:07I'm going to create a nut brown butter to go with this.

1:25:07 > 1:25:11This is the classic accompaniment with things like trout or skate.

1:25:11 > 1:25:15- So that would be buerre noisette, then.- Buerre noisette, yeah.

1:25:15 > 1:25:17What nuts are they, almonds?

1:25:17 > 1:25:20Almonds, we've just toasted these off.

1:25:20 > 1:25:24Dressing for this, we've got a bit of mustard,

1:25:24 > 1:25:25a little bit of vinegar.

1:25:25 > 1:25:29If you can throw some olive oil, please, that'd be great.

1:25:29 > 1:25:31A little bit of parsley, so it's very, very quick.

1:25:31 > 1:25:33- Sorry, Brian.- It's OK.

1:25:33 > 1:25:37There you go. Nice and finely chopped. There you go.

1:25:37 > 1:25:38But trout is such a wonderful thing,

1:25:38 > 1:25:43I couldn't believe how cheap it was as well, from wandering down the supermarket.

1:25:43 > 1:25:47- That's it, keep it on.- I know, I was just wondering if it was a bit brown.

1:25:47 > 1:25:50No, no, nut brown. Buerre noisette!

1:25:50 > 1:25:54- It's supposed to be like that, Brian! It's nut brown butter. - I'm sorry, I beg your pardon.

1:25:54 > 1:25:56James, I put butter in with the croutons...

1:25:56 > 1:25:59Why don't you just call it burnt butter, rather than nut brown?!

1:25:59 > 1:26:02Because...we chefs, we like to change the wording of things.

1:26:02 > 1:26:04There you go, a little bit of croutons in there,

1:26:04 > 1:26:06they can go straight in.

1:26:06 > 1:26:09So the idea is, you get this butter, which we've got here. There you go.

1:26:09 > 1:26:12Got our salad, nice and seasoned. There you go.

1:26:12 > 1:26:14And we got the dressing in there, it's just mustard,

1:26:14 > 1:26:17a little bit of... white wine vinegar.

1:26:17 > 1:26:20And then, finally, in here, you see...

1:26:20 > 1:26:24Have we got any lemon anywhere? No? You got any? Lemon at the back.

1:26:24 > 1:26:27- Yeah!- Thank you very much. - Do you want a garnish?

1:26:27 > 1:26:30- A flower, a rosette? - No, just a wedge, please.- Wedge?

1:26:30 > 1:26:32- In half.- Half?- That'll do.

1:26:32 > 1:26:35- Oh, have a wedge.- In we go with the almonds and lemons.

1:26:35 > 1:26:38Stand back at this point, cos it will spit everywhere.

1:26:38 > 1:26:41- Want that for garnish? - Yeah, a little bit more.

1:26:41 > 1:26:45Lemon juice, the almonds have gone in. Parsley goes in.

1:26:45 > 1:26:48It's really last minute, and then a plate...

1:26:48 > 1:26:50grab your plate. There you go.

1:26:50 > 1:26:53Then we can lift this off.

1:26:53 > 1:26:56- There you go, two nice fillets of that.- Phwoar!

1:26:56 > 1:26:58You've got your nice little bit of salad

1:26:58 > 1:27:00- and your croutons and everything else.- Oh, yes!

1:27:00 > 1:27:02And a lovely little gem lettuce, I think it's great.

1:27:02 > 1:27:04And then this nice...

1:27:04 > 1:27:09This is where you get this beautiful little butter to go with it.

1:27:09 > 1:27:13- Did you lick a bit?- No, I put a lemon wedge on.- Oh, good lad!

1:27:14 > 1:27:16Was that lemon wedge...

1:27:16 > 1:27:19- No, no!- Who knows, who knows? Comes from the ether!

1:27:19 > 1:27:22- Oh, look at that! - You put parsley sprinkles on.

1:27:22 > 1:27:26- And then you've got this nut brown butter.- Wow, that is fantastic.

1:27:27 > 1:27:29That looks lovely.

1:27:31 > 1:27:33- Oh, dear me!- There you go.

1:27:33 > 1:27:36So the idea is, you let it just turn colour...

1:27:36 > 1:27:39turn it so it just starts to turn colour, and then dive in.

1:27:39 > 1:27:42- Look at that!- Tell us what you think of that, then, Brian.

1:27:42 > 1:27:46- Oh, do you want me to start now? - Yeah, absolutely. This is...

1:27:46 > 1:27:49- See if it's...- Can you resist, Brian?- Oh, God, look at that.

1:27:49 > 1:27:51It looks so nice as well.

1:27:51 > 1:27:54Girls, do you want to bring the glasses over, please? Thank you very much.

1:27:54 > 1:27:58- What do you think of that, then? - This is great. Am I still working?

1:27:58 > 1:28:01- You're still working. For another ten seconds.- Thank you.

1:28:01 > 1:28:04- But the trout with almonds - classic, classic dish. - It's fantastic.

1:28:04 > 1:28:07It really is truly, truly delicious. It really is.

1:28:12 > 1:28:15Well, that's all we've got time for on today's Best Bites.

1:28:15 > 1:28:17All the studio dishes from today are on our website,

1:28:17 > 1:28:20along with loads of other great recipes from the show too.

1:28:20 > 1:28:23Just click on to bbc.co.uk/recipes.

1:28:23 > 1:28:26And I'm back with more recipe highlights from the Saturday Kitchen

1:28:26 > 1:28:27archives very soon.

1:28:27 > 1:28:31In the meantime, have a great rest of your day and enjoy the weekend.

1:28:31 > 1:28:32Bye for now.