Episode 38 Saturday Kitchen Best Bites

Good morning. There's a feast of fantastic food in Best Bites.

Welcome to the show.

We've chosen some tasty dishes from the Saturday Kitchen archives

for you to enjoy all over again.

This hazelnut-crusted rump of salt marsh lamb with runner beans

for X Factor host Dermot O'Leary.

Oh, that's incredible. Oh!

-And the beans?

-Don't worry about the beans - I just want the lamb!

Daniel Galmiche has a marvellous monkfish recipe.

He's roasting a whole loin

with a ragout of mussels and lemongrass with ginger.

Brian Turner cooks some great British grub, of course.

This vinegar-glazed pigeon breast

with a potato cake and peas is simply delicious.

Hollywood actor Brian Cox faces Food Heaven or Food Hell.

There was pan-fried rainbow trout with dwarf beans and almonds

in line for Food Heaven,

or an Earl Grey sorbet with pear strudel for Food Hell.

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

First, here's a stunning summer salad

from the brilliant Irish chef Kevin Dundon.

-Nice to have you on the show, Kevin.

-Good to be here.

Interestingly enough,

all Irish ingredients.

-Yes, brought from Ireland.

-Brought from Ireland?

-Yes!

-Fantastic.

-Tell us what the dish is.

-What we have,

it's a Wexford strawberry and goat's cheese salad.

-I'm really passionate about this dish.

-Just a simple little salad.

We have a mature goat's cheese, called Croghan goat's cheese,

Wexford strawberries straight from the gardens in Dunbrody,

raspberries, a soft, fresh goat's cheese, mixed herbs and lettuce,

and some bread and some smoked bacon for croutons on top.

Bit of garlic and then...?

And then, this is infused white wine vinegar with raspberries.

-And you brought all this?

-Yes.

-I bet your suitcase stinks.

-LAUGHTER

First of all, what are we making? Tell us about the cheese.

This is Croghan cheese, it's made in Blackwater.

It's about 40 minutes from our house.

Luke and Anne are probably the most passionate couple

I have ever come across in my life,

in terms of how they produce the cheese.

They started off in Wicklow, about two hours north of Wexford,

and they decided to move.

-You know the Renault 4 car?

-Yes.

They took the passenger seat and back seat out of the car

and transported the goats one by one down to Wexford.

Wexford is a region, is it?

It is, yes,

-the sunny south-east of Ireland.

-Lovely.

So that's why our strawberries, potatoes are superb down there.

We get the most sunshine. So we're going to start by making a basket.

With that, get a non-stick pan...

and you just want to...

Grate the cheese straight onto the non-stick pan?

There you go. A little bit of black pepper.

Yep, there you go.

Super.

A lot of people are put off by goat's cheese,

-but this one, particularly, is quite mild.

-It's lovely.

What's great about that cheese is the lovely, lingering flavour.

It's extremely smooth.

Have a taste.

It doesn't hit you straightaway when you get it.

Yeah. Lovely. Right, I need to get on with the croutons.

Then we're going to start building up the salad.

What's great about this salad

is you build it up in the bowl that you are creating.

-So, some olive oil in there.

-Do you like that, guys?

-I love it!

-I just love this cheese!

-There's the raspberry vinegar.

OK. Into there, we've got the soft, Mine Gabhar goat's cheese.

Mine Gabhar?

-Mine Gabhar is Irish, or Gaelic, for goat.

-Right.

-That, again, is quite mild, is it?

-It's really mild, really smooth.

Into there,

we are going to put some raspberries.

But this mixture of goat's cheese and soft fruit, I mean,

ricotta goes really well, doesn't it?

Very Italian, ricotta with honey, raspberries and strawberries?

Fantastic. Ricotta, I remember when I used to be in Italy,

we used to make fresh ricotta.

Sometimes we just added a bit of sugar or cinnamon

with some fruit inside,

which was fantastic.

Mascarpone cheese is another cheese that works.

Most Italian desserts and cakes are all made

with ricotta and mascarpone, which is fantastic.

Lovely. Right, Kevin, what are we up to now?

We are going to do our croutons.

I'll just put some olive oil...

You also have the fat from the bacon, as well,

which is going to infuse the flavour through the croutons.

Do you want some garlic in there as well?

-Yes, please.

-A little bit of garlic, just chopped through?

One clove of garlic, just sliced. Don't have to be too fussy about it.

OK.

Lovely.

What's fantastic that this is you're getting the textures of the dish,

the heat, the coldness, all the senses are happening on this dish.

So, with your cheese, you can see it's starting to get crispy.

I learned this from my mum. She used to melt cheddar

to pour over toast,

and it used to go crispy round the outside.

-Oh, the crispy bits!

-The best part.

But you could do this on a tray.

I've seen this done with Parmesan cheese on a tray

and just blasted in the oven, but this is a nice way of doing it.

-A non-stick pan, really simple.

-Pull it off the pan...

And just over the back of a glass, you want to fold it.

-It's basically just moulding the basket.

-As easy as that.

-So simple.

And you can do them ahead of time,

so if you're having a dinner party, you could do those.

But just make sure you keep them in a dry spot.

With any moisture, they would fall down.

Exactly...exactly.

So, if we pull over the plate, there.

Now, these strawberries, you reckon they're the best?

-Without question. Wexford strawberries.

-Really?

-And these all the way from Wexford?

-Yes, all the way from Wexford.

Not only from Wexford, but from my own personal garden.

I went out and picked them last night.

-They're not bad, as well.

-Strawberries are really good for you.

You can't beat strawberries when you actually eat them

straight from the garden when the sun is hitting them.

-They're so much sweeter.

-Exactly.

Gennaro, do you know they're an aphrodisiac, as well?

Yes, they are indeed.

I tried about three or four years ago, I got twins.

LAUGHTER

I think there is more vitamin C in a strawberry than in oranges.

-Really? I didn't know that.

-Delicious, lovely.

So, turn them all over. You can see you've got a beautiful basket.

Then you want to start building your salad.

It's all about just letting the cheese and everything

just cascade over the basket onto the plate.

Tell us about your restaurant.

Is this the type of dish that you do over there?

Yeah, it's more of a lunch dish that I would serve.

I do serve it, however, in the restaurant in Orlando in Disney.

But the restaurant...

So Orlando and Ireland? How did that come about?!

Well, Ireland's my true baby.

Dunbrody is like an 1830 Georgian manor on 300 acres.

It's all organic and it's like a chef's paradise,

-because everything is grown there.

-But this is so simple.

-It is simple.

It's all about the raw ingredients. You let the ingredients speak for themselves,

and I don't think you should over-complicate any of the food,

-because... We've got great food, and why mess with it?

-Exactly.

-Appreciate what's on your doorstep.

-Exactly.

So, croutons there. This is great,

because you get the heat and the crunchiness.

You'd never put bacon, cheese and strawberries together, would you?

I do!

You do! So remind us what that is, again?

That is a Wexford strawberry

and goat's cheese salad straight from Blackwater.

Right on the coast, so you that saltiness of the ocean coming into the...

The ocean, everything and strawberries. Delicious.

Right, Kevin, I know we've got some hungry mouths to feed over here.

There you go. Dive into that. You're getting a treat today, aren't you?

I am! I'd never have put all this together.

-Can I attack the cheese bit?

-Dive in, yeah.

I'd never, ever have put all this together.

-I forgot to put salt on it for you.

-What's interesting is I never...

I wasn't going to.

-Mmm!

-Pass it down.

-Mmm!

-Gennaro, you're waiting to try that?

-Yeah.

-I'd never have thought that would work.

Yeah, I've got to get this one ready.

Strawberries and goat's cheese, that is so...

-Yeah, but that goat's cheese is fantastic.

-It's really smooth.

But if you can't get goat's cheese...

I mean, go down and try and get some goat's cheese.

Basically, you want a mature goat's cheese

or a melting goat's cheese and then you want soft goat's cheese.

But who's to stop you using a really good vintage cheddar

and then some brie or camembert, some soft cheese.

It's fantastic.

But I just see how cool he is when he's making it...

"A bit of this..." So cool!

Me, rushing around...!

And he's cool, but look at what he creates.

I wanted to chill out for the people at home, because they're all frantic after you!

-Exactly, chalk and cheese.

-You are fantastic.

-I really enjoyed having a salad this morning.

-Brilliant.

Coming up, I've got a superb salt marsh lamb recipe

for X Factor host Dermot O'Leary.

But first, here's Rick Stein with more of his food heroes.

-RICK:

-'Part of my journey is a gastronomic history lesson.

'Here is the only place in the world they make the Bedfordshire clanger!

'Clanger means "voracious appetite".

'It used to be a suet pudding stuffed with ham and vegetables,

'because ovens were rare, so most things were boiled on a range, but now they bake them in a pastry.

'Mr Gunn's bakery, in Sandy, uses gammon, potatoes, seasoning, onions and gravy.

'He puts the savoury filling in one end, and sweet apple in the other,

'rather like the two-course Cornish pasties.'

It's sad you're the last clanger maker in the whole of Bedfordshire.

What's the future of the clanger?!

It's terribly sad and it's very important we continue,

and I intend to, for as long as I'm about, definitely.

Don't you think in this country we are dismissive of

our culinary heritage? We don't think it matters, somehow.

I think so. Today, we take the easy way out with ready-prepared meals.

People don't want to turn their hand to making things.

Anything goes in a clanger. It's the variety of sweet and savoury that's important.

They're very good.

I like this story.

When they were working in the fields, they'd take their clangers in a canvas bag

and they'd be working down a row of, say, Brussels sprouts, picking.

They'd take a bite of the clanger, and really like it,

and put it back in the bag and throw the bag down the row

and work to the bag, then take another bite as an incentive.

And a jolly good incentive it would have been, too!

'When I'm driving over that beautiful bridge into Wales,

'I suppose it seems mundane,

'but I'm thinking about cockles and laver bread and the Gower Peninsula,

'but this country has so much breathtaking landscape and great food associated with it.

'This is the farm of Griffith Williams near Harlech, north Wales.

'He's always lived here, and like everyone round here, his first language is Welsh.'

I've been working every day of my life, but I like it here.

I bet you do.

'These pastures are covered by the incoming tide, giving the lambs he rears a unique flavour.'

The colour of the meat is a lot redder, and the taste...

..is out of this world, really,

-especially... What do you call the outside of the meat?

-The fat?

The fat, yes. That tastes good,

-doesn't it?

-It is. It's creamy, you know?

-Lovely.

It's crazy!

Griffith's just told me that his salt marsh lamb

is just being sold as ordinary lamb.

So he goes to all this trouble to produce something that is fantastically flavoured,

and it's just sold as ordinary lamb!

It's so typical of this stupid country! We just don't appreciate what we've damned well got!

I was cooking in Downing Street not so long ago

and I chose Welsh salt marsh lamb for the menu.

Jacques Chirac was over with most of the French cabinet,

and that's what I cooked him, and they loved it.

I've got a best end of salt marsh lamb, or a rack, as it's also called.

It's small. Lovely meat.

Look at the marbling.

As it's small, I've made it an eight-cutlet rack - normally you go for six -

so we're heading off into the shoulder a bit.

I'm just going to roast that for about 20 minutes and serve it on a bed of beans and peas.

First, the beans.

I'm going to poach them with bay leaves, carrots and thyme,

plus some chopped shallots and garlic, and cover them with water.

Put it on the heat and simmer gently until the beans are soft.

I like lamb and flageolets, but I think beans on their own are a bit dull.

I'm taking them off the heat and straining them,

but I'm keeping that well-flavoured cooking liquid.

Back into the pan with the beans.

Slice the carrots and add fresh garden peas.

A little more finely chopped garlic, and some olive oil.

Now a slice of butter.

I like a mixture of olive oil and butter in some dishes,

like saute potatoes.

Finally, some seasoning of salt and freshly ground black pepper.

Now to roast the lamb,

and I'm seasoning it well on both sides.

It's an attractive joint.

It really does bring out the trade skills of your butcher

and only takes 20 to 25 minutes to cook.

I bought this oven because I like to see how the joint is progressing.

Cooking appeals on many levels and it's very attractive to see the fat

as it crisps and the "brasder", as Griffith would call it, running out.

Coming out of the oven, the aroma is delightful.

Keep the rack warm and pour the fat off from the roasting tray.

Put it on the heat and de-glaze it with the liquor from the vegetables.

Pour it through a sieve back into the pan,

so the vegetables and gravy become one.

This is a good dish when you've got friends round.

It's sophisticated without the long roasting and preparing vegetables.

Finally, add chopped parsley.

Now to carve the lamb...

I began to cook racks of lamb when I started my restaurant in the '70s.

Then it was regarded as quite posh.

It's not a joint I remember from my childhood,

but I urge you to try it - the meat is so succulent and pink,

-and that's how

-I

-like it.

I got the idea for these vegetables from an old French recipe book,

called Cuisine de Terroir, and like all good recipes,

they're totally unaffected by fads of TV cooks

and never fade from fashion.

Rick's definitely right. Salt marsh lamb is one of the truly great British ingredients.

It has just come into season right now, and you have until October.

We just saw Rick cook the best end of lamb rack of lamb,

but there are so many different cuts you can choose from.

And I have got here...which down south, they do this for two people.

This is a starter from where I come from.

This is a rump of lamb, but it's a perfect portion size.

It is delicious. It comes from just the top of the leg.

What I'm going to do is roast that with some hazelnuts, some mustard, keep it very, very simple.

Very traditional. I am looking for a garnish to go with it.

I am looking at a French way of doing this.

These are some runner beans I am going to do in the style of Vichy.

Which is from the town of Vichy in France. First thing I want to do is season our lamb.

We're going to top that with hazelnuts, because I hazelnuts and lamb are just absolutely fantastic.

Little bit of oil in the pan, to seal off the lamb.

I will just take that off to one side. Wash my hands.

I am glad I am here - my girlfriend has a terrible nut allergy.

-So I can't have nuts at home.

-Well, you can have a nut overload here.

My form of infidelity

when she goes away is to have loads of peanut butter.

LAUGHTER

-We've got hazelnuts here.

-Wonderful.

-Tell us how it all started for you.

You've got thank your uncle, wasn't it,

-for dragging you on to a...

-Can ask you a question?

I'm sorry, I shouldn't be interviewing you,

but when you buy lamb, is it like beef, can you get it marbled

or is there a certain colour that is good?

With lamb, where you buy from is the key.

Seasonality wise, but above all else, where you buy it from.

A really good, trusted butcher.

And do they hang it in the same way they hang beef?

-No, a lot less than beef.

-So I started....

My uncle Frank, when he retired... He was an electrician with the LEB in London.

When he retired, he got a job as a security guard at the Shepherd's Bush Theatre,

where Terry Wogan used to do his chat show from. He used to get us tickets for the chat show.

So my earliest memory is Terry actually coming backstage where we were, the back of the auditorium,

and asking my mum to hold... This is before he went on air!

..this enormous big glass of claret.

And then me having my picture with them. And an autograph.

-And then ever since then, you wanted to be...

-Pretty much, yeah.

I was just sold since then.

But then you went on to be a runner in radio stations, stuff like that.

Yeah, I never presumed it was going to happen, so I just thought,

let's make sure I can get a career out of this, and I love working

in TV and I love working behind the scenes in TV as much as I do...

That's your lamb topped with your hazelnuts,

which you are not allowed six days a week, but you're allowed it now.

-With the rosemary underneath...

-Just under, it flavours it slightly.

-Roast it in the oven. 14 minutes.

-14?!

-14 minutes.

Are you trying to kill me?

14 minutes, that's how long it takes. Nice and pink in the middle.

That's how you want it.

And that's served with these little runner beans we've got here.

But like I said, from a runner to doing Big Brother's Little Brother.

Yeah, I started at T4. I did Light Lunch.

-I was a researcher on Light Lunch. I used to do the warm-up.

-That's where we first met.

-Absolutely.

I did the warm-up for the girls, Mel and Sue.

And then I got spotted doing warm-up, and they said, do you want

to come for a couple of screen tests, and it went from there, really.

One gig leads into the next again leads into the next gig.

Into the next gig, and now you have the daddy of all gigs.

And just going to show you, these runner beans go in with just water.

Traditionally, this would be done with Vichy water, from France.

-Just actually water from Vichy.

-Yeah.

But we're using tap water from Kennington Road.

-Yeah, you cannot justify...

-Not even for you, I'm going to France

and getting Vichy water.

The idea is you put butter, sugar, a bit of salt in there.

And really just boil it, and as it's boiling,

it creates a sauce at the end of it, because it reduces the butter

and sugar, and the salt creates a nice little sauce to go with it.

-Vichy sauce.

-Vichy sauce, that's the one.

And then I'm going to put in some fresh chives and mint leaves.

We were talking about the daddy of all...

-Yeah, it's a crazy gig to do.

-..X Factor. Yeah.

I know it sounds like a beauty queen, but it's such an honour, because growing up and watching TV,

and it was the only night we were allowed to eat dinner

in front of the television, Saturday night.

Growing up watching those big entertainment shows on Saturday...

-to host one is a dream come true.

-It must be incredibly nerve-wracking.

I'm watching your technique there. You're great. Look at that.

I am only great because I do an awful lot on the show.

But you chop this nice and fine, this is some chives

and a little bit of mint.

It must be terrifying doing a show like that, no?

Yeah, it really is, and that is one of the reasons you do it,

because there is no better feeling than that,

when the music starts and you know that 13, 15 million people are tuning in.

The thing is, you don't make mistakes when you're live,

you make mistakes when you prerecord.

That is the odd thing about it, because if you can do it again,

your brain says, "Oh, yeah."

Simon Cowell, who we mentioned at the top of the show,

he's the daddy of the show.

-He will love you saying that.

-If he wants changes, it's like that.

Yeah, pretty much. So annoying that he can do it, but he can.

He is a fair guy, he is a good boss, but he calls the shots, definitely.

You've just finished London - is that the final bit before the live shows?

Lord, no. We have literally just started.

So we do all the tours of the cities and then we do...

What are you doing?!

-Mashed potato in a piping bag.

-OK, cool. Sorry, I thought you were putting potato in a plastic bag.

-No.

You're taking it home - I've had enough(!)

We do all the tours of the cities and then we go to boot camp

and then we go to the judges' houses and then we go live.

-We go live, I think, sort of October time.

-I mean,

just noticing you for that last 45 minutes,

-you're a massive foodie.

-Yes, love it.

-Huge, huge foodie.

Because you have a new project happening.

Well, the earliest memories... all my family are Irish,

so I have that wonderful plastic Paddy upbringing of spending

all my summers in Ireland, getting beaten up for being English.

But apart from when anyone else would call me English,

and then my cousins would beat them up for calling English.

But I had this lovely summer upbringing of going over

to Wexford where my family are from.

Those lovely tastes you get in the summer like the mackerel,

grilled on a pan.

And me and two friends

and our partners have decided to open a restaurant in Brighton.

Nowhere near you guys. Cut me some slack!

We've talked about it for ages, and they're both restaurateurs.

-And food is a big passion of mine.

-What is the name of it?

-It is called Fishy Fishy.

-Fishy Fishy?

And it's very seasonal,

we're only pretty much serving Channel-caught fish.

We're trying to be as sustainable as we possibly can.

I didn't think it would be lamb, Dermot,

with a name like Fishy Fishy.

-Hey, we do a Sussex beef, though.

-Oh, do you? That's all right.

-No doubt you'd pour scorn on it, cos it's not from Yorkshire.

-No, no.

BAD YORKSHIRE ACCENT: I don't like the taste of this.

We don't all speak like that up north.

Right, we've got our beans,

which we're going to put on our plate here.

You DO all talk like that, listen to you. "We've got our beans."

The best one was, I took the very first menu I did

when I was working in London back up to Yorkshire,

and my grandad turned around and said, "Aye, that's all right,

"lad, but it's expensive. What's that mangy tout?"

-Classic, classic Yorkshire. But anyway, we've got our lamb here...

-That looks beautiful.

..which is nice and pink in the middle.

And if you get this rump, it's just incredible.

Place that on top of the French beans.

What do you think the best cut of lamb to buy is?

To be honest, I think this rump is. Because it's underrated, underused,

and I think it's perfect.

-Can I start?

-It has no bones in it. What do you think of that?

I have been doing these courses lately.

There is one in London I was doing - the Ginger Pig do a butchery course.

-Oh, that's incredible. Oh...

-And the beans?

Don't worry about the beans - I just want the lamb!

Try and get hold of some salt marsh lamb as well.

You can really taste the difference.

Here's a fantastic recipe from the equally fantastic French chef,

Daniel Galmiche.

-What are we cooking today?

-A lovely pan roasted loin of monkfish.

-Yeah.

Small casserole of mussel, but not a classic marinieres.

I want something fresher, so we are adding ginger, lemongrass and chilli.

-Some chilli and a little bit of saffron and a touch of cream.

-Now, this is your thing.

You're into the French sort of techniques of cooking,

but then not be frightened by the new ingredients.

Exactly. I don't mind.

That would be a little bit of the reminder

when I used to live in Singapore, I think, I started using.

-I know you want to get that monkfish on first of all.

-Yeah.

Cut it in half. It is a bit too gross, there.

So monkfish itself used to be called angler fish

or sometimes still called angler fish.

-I love monkfish.

-It was really cheap at one point.

Do you think that's because of the look of it?

Because the fish was ugly, and people said, "The fish is ugly, it must be awful."

-It's not the prettiest?

-No, it's not, but it's a fantastic fish.

-Do you know where the word monkfish comes from?

-Erm...

-I'll give you a bit of history.

-There is "monk" within it, but I'm not sure.

-Yeah, it's got something to do with it.

Because it was so ugly, nobody wanted to buy it from fishmongers

by the docks, so monks used to go down there and get it for free.

-Hence it was called monkfish.

-Yeah, well.

-Probably completely wrong!

-HE LAUGHS

One thing about monkfish some time as well it can be a bit wet

when you first got it, and so it's nice to wrap it

in a kitchen towel or cloth for a couple of hours so it can soak a bit,

so when you roast it, you got the colour you need.

Sometimes it releases too much juice and actually boils and doesn't roast.

OK. So you get that foam from it. That's not what you want. You want to get the colour on it as well.

You need to have a kind of nutty flavour.

Sink in the back there if you want to wash your hands.

So this is going to get roasted off. What have we got next?

-We've got the ginger. I've not peeled it because you're going to drain it.

-You don't need to peel it.

I just want really the flavour coming out of it.

-But monkfish, like langoustines or prawns...

-Prawns, prawns.

But they used to put these in scampi as well.

-It's a shame, is it?

-Such a shame.

-Yeah, yeah. Not good.

-And the French for this, is it lotte?

-Lotte.

-Lotte.

-Yes. Lotte.

-Filet de lotte.

-That goes straight in?

-Straight in the oven.

Straight in a hot oven for five minutes, something like that?

-About eight. Five to eight minutes, yeah.

-You've got five minutes.

-OK, so I'll have to do it then.

-You can have six if you're lucky.

-There you go.

-OK. Allez. Mussel.

-Mussels.

So you see, wash very carefully the one in quite a lot of water,

-the one are floating on the top, they are not good. You get rid of it.

-OK.

So that is always good to know.

SIZZLING Mussel.

-A little bit of the cream.

-Yeah.

That...bruise.

-Ginger in?

-Ginger in.

-Chilli in?

-Chilli in, yeah.

-Lid on.

-Cover. Lid on, absolutely.

-You've just taken the liquor out the mussels, is that right?

-That's it.

Liquor of the mussel. You'll have all the flavour of what we put in.

-Now, the lemongrass you've got to bruise.

-Bruise the lemongrass. You don't need to cut it

and shred it, you bruise it. That's why the flavour come out.

-Courgette, we're going to do just a little bit of...

-Saffron.

-Yeah.

A little bit of saffron, oui. Touch more of cream. Et voila.

-The rest is to whip the cream.

-OK.

I'll just heat that up

-and I'll cook that quite quickly. You want that?

-Yep.

So I'm going to whip some cream,

and the reason I'm whipping a bit some cream,

it's when we finish a sauce,

it's going to add a little bit of lightness.

I know people say, "Cream, cream, it's heavy."

But actually, when you add that at the end as whipped,

because there's air within the cream,

it give you a really white foam on top of the sauce

and it brings some lightness to it, which is really nice.

You think, like I do, that French food is coming back.

Because it's had a knock over the years, like the wine, I suppose.

Yes, we could say, probably the last eight years, it's been really...

I don't want to call out of fashion, but a little bit out,

and now it's coming back, and people are growing things in the garden,

collecting them and doing more cooking at home,

so therefore it's rejoining a little bit what we do on the continent and it's nice to see.

-And all the French chefs are coming to the UK again.

-Yeah.

It's incredible.

You've got three of them who've just reopened in London,

which is great for the food scene, and they're all good chefs,

and it's interesting, so it's nice.

So I just whip that away.

Right. So you want to get the courgettes on?

-Yeah.

-OK, so I'll do the mussels. So these mussels, do you just want to pick the meat out, for these?

Courgette, courgette. Yeah, just pick the meat.

-You've got a peeler somewhere?

-There you go. So just pull the meat out of these ones.

-Yeah.

-So, basically, you just take that liquor...

-Do you reduce that down at all?

-A little bit, yeah.

OK, I'll put it back on the heat.

And a courgette, very simple. Just saute a la minute with some garlic.

I love sauteed courgette and garlic, nice crunch, nice flavour.

-So you wouldn't boil this, just saute.

-No, no. I wouldn't, no.

I don't like boiled stuff too much.

Talking awards this year, you've been quite busy too.

We've been very busy with the boys, yeah, I must say.

Everybody, the team works very hard, and we had a successful...

We just won the Rising Star Chef

for all the Relais & Chateaux worldwide, and it's fantastic.

The first time the award to come in UK.

It's a six years old award and it's been

on the continent most of the time.

-And they've given it to a Frenchman!

-Yeah! Lovely!

-Brilliant, innit, that?

-Keep it in the family!

-French award.

I mean, it's great for the guys, you know. And we didn't expect at all.

You get inspected like any other kind of guide.

-Yeah.

-And it just came.

I learn that about ten days ago

and I had a drink with the guy, and it was just really great.

-Fantastic.

-Really, really fantastic, so I'm really, really pleased.

Needs to be collected in South Africa in November.

So maybe there is a trip to go and get something.

I thought France and South Africa didn't really go well together.

-You talking about rugby now?

-No, the football.

-Oh, football.

Don't mind about football.

I'm not even talking about football. Forget about.

-OK, so what have we got in there? Bit of seasoning, that's it?

-Yeah.

A little bit seasoning, sauteed courgette, drop of olive oil,

and it's just nice.

-Bit of garlic, because I love garlic.

-OK. Mussels are there.

-Lovely.

-There's your monkfish.

-It's almost there, actually. Not quite.

-There you go.

-OK. That's nearly ready. Whipped cream is here.

-Lime in here.

-And then chervil. You want a bit of this.

-I love chervil.

-It's got a kind of aniseed...

The only thing I reproach with chervil, you can't find it anywhere

unless you've got a garden, and I think it's one of the greatest herbs.

I really, really like to work with it.

A farmer told me it's difficult to grow, and I don't understand why,

cos it grows like wildfire in your garden.

All over the place. All over the place, yeah.

It's beautiful, isn't it? I love that.

-OK, so we're ready now. Mussels go in.

-Yeah. Now cream.

Now, this is the trick with your cream.

Well, when you put whipped cream within it, you see, you think it's going to be heavy.

And a little bit of whipped cream in it,

like this. And it's going to... I need to put back the gas on.

-And it lightens it up.

-And it lightens it up, yes.

Gives you a kind of white cream on the top, you can see that.

-Mussels go in.

-There we are.

-I've got the chervil.

I'll leave you to serve the rest of it and I'll finish off this.

Et voila.

I'll bring a plate over, and you can start to serve it.

Do you want me to season this? I'll season this up for you.

I've checked. You check and tell me if you like it. That's better.

No, it's fine. It's nice. This is lovely.

That aniseedy sort of...it's lovely. Right, got the monkfish?

Monkfish, yeah. Put a little bit of this one. Touch of this one here.

Little bit of...

-Like you said, no need to boil courgettes, just simple.

-Yeah. Oh.

Sits on there.

I suppose the sauce is something you can do in advance?

-That's nice and simple.

-You can do that.

It's better if you can do the mussel almost a la minute.

-You get a nice little kick from the chilli there.

-Yeah, really nice.

-A few mussels.

-One or two mussel on top. Lovely.

Remind us what us what that is again.

It's roasted monkfish loin, mussel with ginger, chilli,

lemongrass and a sauteed courgette with garlic.

-Touch of saffron, touch of cream.

-Easy as that.

-Easy as that.

I have to say, that chilli gives it a nice little kick to the sauce.

-He's there with his knife and fork!

-You've both said that a couple of times now.

We're all very keen to get at it.

Are there other fish you could do that with if people can't find monkfish?

I think cod would be fantastic,

because cod can take this kind of flavour.

-Hake.

-Hake, yeah.

-No problem.

-Would be really nice with it.

-What do you reckon?

-Don't be shy.

-Do you like?

Mm! Mm!

There are many more great dishes from Daniel Galmiche in our Saturday Kitchen back catalogue,

and I'll be sharing more of them with you in the coming weeks.

Now here's Valentine Warner with summer suggestions

of what to eat right now.

-VALENTINE:

-One of my favourite light lunches is a pea, fresh goat's cheese and mint salad.

Boil fresh, young peas rapidly for a couple of minutes and blanch in iced water.

This ensures that they don't overcook and preserves their vibrant colour.

De-seed and chop a red chilli along with a clove of garlic and add to the peas.

Give it a pinch of salt, a glug of olive oil and a squeeze of lemon.

Crumble in fresh goat's cheese, tear in the mint and finish with a dash of good olive oil.

That's a wonderful combination. Incredibly simple.

A great little lunch in itself.

I'm really, really pleased with that.

If peas don't pack a punch for you, the shops and markets

are overflowing with seasonal tasty treats to load into your lunchbox.

Keep your cool with classic cucumbers.

You can't beat a good old cucumber sandwich, but if you want to be

a little bit fancier, how about making a chilled cucumber soup?

For me, juicy nectarines smack of summer.

Great eaten simply, just as they are.

Lobsters are plentiful at this time of year and they can make the lightest of lunches.

My favourite is lobster with melon and curried mayonnaise -

a retro, fishy take on coronation chicken.

Dispatch the lobster humanely by freezing for two hours

to make sure it's unconscious, and then place into boiling water.

Once it's bubbling again, turn off the heat

and leave to cook for 12 minutes.

While the lobster cools, make the curried mayonnaise.

Place two egg yolks in a blender along with Dijon mustard,

mild curry powder, tarragon vinegar and blend.

Add sunflower oil and a touch of olive oil for extra flavour.

The mayonnaise should hold its own but not be rigid.

Add salt, pepper and a squeeze of lime.

Remove the meat from the lobster and slice into chunks.

Add the curried mayo and mix.

Serve on a base of ripe cantaloupe melon, and finish with chives and a dash of olive oil.

Lobster and melon - delicious!

Lavender is a flower that really makes me think of summer

with its thick, heady aroma and that fantastic vibrant colour.

It doesn't just look and smell good - it's brilliant for cooking with too.

I'm going to use these flowers to make

floaty, little, tiny lavender scented meringues with cream in the middle.

Which are the perfect sweet treat to serve with coffee after a lazy, long lunch.

Take four heads of dried lavender and pound to release

its scent and flavour. You really want to give them

a good grinding and a pounding and a mincing and a bashing

and a thorough pulverising.

Add two egg whites to a bowl and whisk vigorously.

The whites should be stiff, so when you turn the bowl upside down, they don't fall out.

That's about right.

Gradually add 100 grams of caster sugar...

..and the pounded lavender.

These meringues are certainly going to be lavendery in taste,

but I want them to be lavendery in colour.

That's where this food dye comes in.

I'm using food colouring paste designed for cake decoration.

Spoon the luscious lavender meringue into a piping bag.

Put the nozzle pretty flat to the paper, give it a good squeeze

and then pull away fast and you will get a nice little peak.

Don't make them too large.

The point is they should be plucked from the plate.

Pick up the whole thing and ram it in.

Whack them in the oven. Just preheat it to 130, turn it down to 100

and cook them for two hours.

Now the filling -

simply whip together fresh double cream and a little icing sugar.

When the meringues are completely cooled, they're ready to be filled.

Take a little lavender half and pop on a spoonful of cream.

Squidge.

While they're called lavender cream meringues,

I see these more as little fairy tits.

Nice little fairy tits.

I just have to check to see that they're not poisonous.

They're not.

I guarantee that these super little sweets

will add a little bit of sparkle at the end of your lovely lunch.

Right now, the shops and markets are packed full of seasonal summer goodies,

so if you can't run to the price of a lobster,

there's plenty of other great stuff for the barbecue.

Sardines are great value and delicious.

A fantastic cheap alternative.

Other summer favourites that will be brill on your grill include

thinly sliced fennel, the flames bringing out its aniseedy flavour,

and peppers of all kinds.

Charring them over the flames gives them a wonderfully sweet, smoky flavour.

After all the hot work on the barbecue,

it's great to have a pudding you've prepared well in advance.

One of my great favourites is peaches in dessert wine.

It feels slightly unfair on other things that I really, really love.

But I have to say, peaches are my favourite fruit of all.

It's something about that baby soft skin.

Slice the plump, peeled peaches into a bowl.

Summer days, for me, are happiest started with a peach, yoghurt and honey.

Next, one, maybe two, unwaxed lemons.

And take off some nice, long strips of zest.

This is going to give that lovely twangy,

fantastic lemon skin thing that the juice of a lemon can't do.

Now for the fruity and delicious dessert wine.

This is really sugary and, with peaches, absolutely fantastic.

With lemon added, lots of brilliant things start happening.

Finally, add a few stems of lavender.

Super, super simple

and the most refreshing,

crisp, cold, delicate, perfumed pudding there is.

For me, a picnic's not a picnic

without the crisp crunch of salad leaves,

and they're great to eat right now.

But there's more to the luscious lettuce than you might think.

In the height of summer, there's nowhere I'd rather be

than in a British vegetable garden bursting with crisp and intriguing lettuces.

For me, summer is salad.

And I've heard of a secret garden here in the Yorkshire Dales

that promises to woo me.

How fantastic!

This fabulous castle is the beautiful home

of Lord and Lady Downshire, and they've got exacting standards when it comes to leafy greens.

But this couple leave their gardening to the experts.

Chris.

-Hi, hi.

-King of the kitchen garden.

-Not so sure about that.

-We try our best.

-You're at it already.

-Can I drop to my knees and help?

-Absolutely. Feel free.

-Lettuce begin.

That's right!

'Chris Biggins has been the full-time gardener here for the last three years

'and is turning lettuce laying into an art form.'

That'll look very pretty - red and green and red and green.

The green one is winter density. The cos lettuce.

The other one is called a variety bijou.

The red one would get to the size of the green one.

-And in a perfect garden, you'd have red, green, red, green, all of a size.

-Stop, go, stop, go.

Yeah. If I can just stop them using them in the kitchen, it would be all right.

'Chris is giving me a guided tour of the garden before I get to meet the lady of the manor,

'and the lady does like her lettuce a lot.'

This is salad central. Endless possibilities.

'Chris is currently growing eight different varieties,

'and I'm planning on working my way through each and every one.'

-Swiss chard.

-Ruby chard. It's the mixture of red and yellow leaves.

Chard is a very delicious thing. Rocket, which is really going nuts.

That's pokey! What have you been spraying on that? Wow!

-Special liquid mixture.

-Aah!

'There are around 50 amazing varieties of lettuce

'grown in this country each year and they're at their best right now.'

-I've just spied round the corner sorrel.

-Sorrel.

-One of my favourite things in a salad.

-Nice, isn't it? It is nice, yeah.

'Not even the tops of vegetables escape my clutches.

'They're a seasonal treat and great in a summer salad.'

I love pea tops. That is such a delicious thing.

It's got everything that peas have but in leaf form.

'Tasting the leaves one at a time just isn't me.

'I fancy a cocktail of radish, bijou, rocket and winter density.'

I don't mind a little bit of mud. A kind of sample cigar.

'The ultimate simple salad recipe.'

Nice that, innit?

'So I've met the master of the garden,

'now for the mistress of the mansion.'

So at last, permission to pick.

SHE LAUGHS

'Janey is renowned for her picnic prowess,

'and we'll be throwing one for the family later on.

'We're both making a dish, so we're on the hunt for the greatest greens.'

-You do your thing, I'll do mine. No peeking.

-No peeking. All right.

-It's a competition, is it?

-It's always a competition.

'And I hope she knows I wasn't kidding about the raiding.'

'I love the lettuce season and I feel like a kid in the candy shop.'

-I love the speed with which you pick everything.

-You only have one life.

You could stop to look at some of it along the way.

-I've been looking at it all day.

-OK.

-Now I know what I need to do.

'I'm not being greedy - I just really like lettuce.'

Looks like he's pulled up half the garden down there!

I'm nearly done. I've got to get to the other side of the wall to get some carrots.

'I think I've pushed my luck far enough, so time to get cooking.

'And the family will be choosing their favourite dish at this afternoon's picnic.'

-What are you doing?

-I'm going to do our family favourite -

chicken wraps with lots of salad ingredients,

cucumber and tomato and pepper, and I'm making some of my dressing.

I'm going to make just a big green salad

but with lots of lurky little things hiding among, like spies in a wood.

'I'm using leaves that pack a punch.

'Tasty chard, lemony sorrel and peppery radish tops.'

CLATTERING

SHE LAUGHS

-Sorry. I really enjoy using those things.

-It's all right.

You can buy me a new one if you break mine.

Was I a bit rough with it?

'I want my salad to have a wealth of texture and colour, so I'm adding

'my seasonal favourites - peas, broad beans, spring onions and radish.'

Do you think my salad's looking pretty or do you think it looks ugly?

No, I think it looks beautiful!

-You're looking for a little pat on the back?

-Constantly.

-A sort of little boy feel about you.

-Yeah, I think so.

A little pat on the back. Well done, Val.

I fired a stone through your greenhouse window, actually.

-Did you?

-SHE LAUGHS

'Vinaigrette is a picnic hamper staple that will brighten up any salad.

'Mine is so easy to make,

'you'll never have to buy the bottled stuff again.

'Mix chopped garlic with salt and Dijon mustard, sugar and white wine vinegar.

'Give it a stir to stop it splitting

'when adding a serious glug of olive oil.

'My summery salad dressing looks great,

'but I'm not sure about the look of Janey's vinaigrette.'

It's very sort of dark and sort of gloopy.

Dark and gloopy, so that gets poured on everything.

-I don't mind if you put your finger in it.

-OK, great.

I don't know whether it's there yet.

That's very nice indeed.

SHE LAUGHS

'Turns out the gloopy vinaigrette goes very nicely with the chicken wraps,

'which doesn't bode well for my chances of bagging the best dish.'

Very delicious, and your vinaigrette's very nice.

Although I would say that I think you should stop describing it

as a thick and gloopy sauce.

Could you give me a name for it?

-Dark and stormy.

-Dark and stormy.

-Mmm.

'Let's hope the same can't be said about the weather, as we head outside for the picnic.'

Brilliant. Well done, everyone.

'Janey's husband, Lord Nick, and the family are joining us

'to see whose salad leaf creation is king of the crop.

'Will it be my ultimate summer salad or the lovely lady's chicken wraps?'

Nick, I'm slightly worried that, after this afternoon,

I haven't left you with much to eat in your kitchen garden.

-The garden's stripped bare.

-Yeah.

Have two wraps, because it's going to be a few weeks before the lettuce comes back.

-What do you think?

-It's good.

-It's good.

-Very good.

-Thank you very much.

-I've so enjoyed this. Absolutely delicious.

I'm afraid, Mummy, you've been outshone this time.

THEY LAUGH

Victory at last!

'Rocket to red chard, sorrel and spinach,

'salad leaves are at their best right now,

'and you don't have to have a castle to get your hands on them.

'Shops and markets are full to the brim, so get stuck in.'

Cold cuts paired with baby broad beans make a delicious summer salad.

If you're short of hours in the day, this is the recipe for you.

Cool blanched broad beans quickly to keep their vibrant colour.

Finely dice a clove of garlic and add to the beans,

along with a pinch of salt and twist of pepper.

Give it a good glug of olive oil.

Roughly tear in a small handful of Spanish cured ham and, finally,

add a splash of sherry vinegar.

Super simple and totally yummy.

There's nothing that gets me more excited about summer

than heading into our beautiful countryside

to hang out with a bunch of friends and have a picnic.

For me, food tastes even better outside,

so hoik up your hamper, bundle up the blanket and pimp that picnic.

As a nation, we can definitely be a bit boring

when it comes to our picnic choices.

If you're fed up with soggy sandwiches, be inventive.

There's plenty of other things to make with a loaf of bread.

I'm going to make an edible picnic hamper,

and it will be full of little goodies.

Cut off the top.

So I'm hollowing this out to make a space

for all the little passengers to hop inside.

Trust me, this is going to be great.

That is what you're left with.

Don't throw this away - it makes very good breadcrumbs or croutons.

Now for the goodies that will fill my bread basket.

First, some mayonnaise.

Add two yolks to a blender, along with a teaspoon of Dijon mustard.

Two roughly chopped cloves of garlic and a splash of white wine vinegar.

And here we go.

Very slowly, dribble in sunflower oil.

I like to use sunflower oil in my mayonnaise, as well as olive oil,

because made with totally olive oil,

it becomes very heavy and it becomes quite bitter.

This is a herb mayonnaise, so I'm adding my seasonal favourites...

basil, chives and tarragon.

And the tarragon will give that kind of...liquorice,

aniseedy...

..twang.

Add the herbs to the blender and give it a good old blitz.

Season to taste with salt, pepper and sugar.

Mmm. Mmm. Mmm, mmm.

Wow, it's got a real (COUGHS) garlic hit, but I like that.

I think it gets about eight or nine on yum-ometer.

Put the yummy mayonnaise into a jar.

So, first entrant to the bread suitcase.

In it goes, absolutely perfect.

In go a couple of boiled eggs.

Now for the vegetable crudites.

First up, baby carrots,

cucumber batons and lovely pink radishes.

Even their little whiskers go in.

I like the little whiskers, nothing wrong with them.

Tomatoes, yellow pepper

and finally...

Can't leave celery behind.

String it.

Just have one last look in there. I mean, how sweet is that?

Lettuce isn't just something for the salad bowl.

Soup might not be something that you associate with summer,

But my chilled English garden soup

is delicious served out of a flask at a picnic.

Gently fry garlic and shallots in butter.

Peel and de-seed a cucumber,

roughly slice and add to the pan.

Give it a good grating of nutmeg

and cook over a medium heat until soft and translucent.

Tip fresh summer peas into the pan along with chicken stock

and let it bubble gently.

Spoon the mixture into a blender.

And blitz until smooth.

Tear in a whole round lettuce

and a handful of de-stalked sorrel leaves and blend again.

Add creme fraiche, season with salt and white pepper,

and give it a final blast in the blender.

Once chilled, pour it into a flask for the picnic

and serve with prawns.

Delicious.

It's brilliant to have something sweet on a picnic,

but transporting cakes can be a terrific waste of space

and quite often, they get squidged and sat on.

This is very easy to make. It's a portable pudding, honey buns.

These cute little cakes are delicious soaked in a sweet honey syrup.

First up, the cake batter.

Mix together flour, sugar and instant yeast.

If you can get into it.

Then a pinch of salt.

Add three eggs and soft butter

and give it a good beating to aerate the batter.

This is looking very rich, very soft, glossy.

HE STRAINS

Work it. Work it hard.

Spoon into a muffin tray.

Leave for an hour to rise,

then bake in a hot oven for 12 to 14 minutes.

But keep your eye on the little fellas,

as they have a tendency to cook quickly.

And now we're going to make the delicious,

hopelessly sweet syrup.

Place 500 millilitres of water and 500 grams of sugar in a saucepan.

I love sweet things and I'm pretty hyperactive already,

but two honey buns eaten at seven o'clock in the evening,

and I'll be still going at five in the morning.

Add the zest of one un-waxed orange

and place the pan on the heat to dissolve the sugar.

Nice and clear. Now the honey's going in.

Allow the syrup to cool, then add the alcoholic kick -

three generous tablespoons of orange liqueur.

Careless tablespoons. Oops.

And let's turn these. Ow, ow, ow, ow...

I get so excited, I forget to take precautions.

They look amazing, but they also smell amazing.

-HE SNIFFS

-And that smell of warm baked stuff. Mmm!

Once cooled, add them to a jar and soak in the sweet sticky syrup.

Packed like this, these will last for a month, but they rarely last a day.

Because I can't resist the urge to dig in.

Mmm.

That's really, really, really seriously delicious.

Seriously sweet.

So there's more to picnics than grizzly pastries

and soggy sandwiches.

Roll your blanket, hoik up the hamper

and make picnics the perfect pastime.

It's what summer was invented for.

GENTLE LAUGHTER

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

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

Still to come on today's Best Bites,

the king of fish Rick Stein takes on a master of Italian food,

Francesco Mazzei, in the Saturday Kitchen Omelette Challenge.

Brian Turner has been cooking at the highest level

for more years than he'd care to mention.

This vinegar-glazed pigeon breast with peas and crispy potato cake

shows why he's been an inspiration to us all.

Hollywood actor Brian Cox faces his Food Heaven or Food Hell.

Did he get his pan-fried rainbow trout with dwarf beans and almonds

for Food Heaven,

or Food Hell - an Earl Grey sorbet with pear strudel?

Did he get that instead? Find out at the end of the show.

Now, here's Dave Myers with a typical hairy biker recipe.

Mr Martin.

-How are you doing?

-Tops.

-What are we cooking?

It's a Mediterranean chicken roulade.

We laughingly call it Mussolini's roly-poly. That's what it is.

But I'm making like a risotto but with orzo.

-It's a wonderful little pasta, isn't it?

-Yes, it's pasta grains.

It looks like rice, but it's not, it is pasta.

I've precooked it, so it's halfway there,

and just put a bit of oil in.

-It takes about eight...?

-Eight minutes, yes.

And I reckon we've got about three.

-SI KING:

-Go on, Dave! Go on!

-Could you cut me half an onion up...

-I will do that.

-..into small, kind of like briquettes?

-Rickettes?

-Briquettes, you know.

-It's a technical term.

-Chopped?

-Aye, chopped onion.

-Chopped onion.

-I can't try and be fancy.

-It always falls on stony ground.

-Chopped onions, chopped garlic, OK.

-Shall I do that?

-You can do that one, there you go.

-So we've got that.

-Get this underway and sweat the onion down.

You mentioned at the top of the show you've been on your travels -

Africa, Cape Town in particular.

They do a food festival out there. An amazing food festival.

Yes, our programme's done really well out there,

but all these people you've have never seen and don't know,

they come up, these big Afrikaans housewives, you know,

going, "How are you doing?"

Give you a smack on the back and then ask for your phone number.

LAUGHTER

Which Dave duly gives them! "Want my e-mail address?"

LAUGHTER

-Chopped mushrooms.

-This was in Cape Town, then, yes?

-Yes, it was lovely.

There was us and Brian Turner, amongst others.

And it was fine. Then we were at the TT at the Isle of Man...

-That was a good one.

-..eating masses of scallops and stuff.

-Kingy's been in Australia.

-Yes.

-We've been working on our new series.

-Yes.

This is one that's going to go out this summer?

August 18th, unless they change it. That's just mushrooms.

-Unless they change it!

-Highly likely!

And the title is what?

It's The Hairy Bakers.

It's, like, think of the Hairy Bikers, but with flour.

-I got that, Si. Thanks very much.

-You know.

It's like Windy Miller meets Motorhead.

LAUGHTER

We've never been able to do baking before, with being on the road.

-Windy Miller meets Motorhead!

-Ah, it's brill.

-I think you want this pan? There.

-No, no, that's fine.

-I've got to put the orzo in there, there you go.

-That'll be right.

What are you doing? You do the chicken, I'll carry on with this.

-All right, mate.

-We're frying off the mushrooms, the garlic.

Mushrooms, garlic, porcini and the regular mushrooms,

-then toss the orzo in that when you feel happy.

-I will do that.

Put some stock in, maybe some mushroom juice.

Tell us about the chicken, then.

It's a roulade, which means like a roll up.

It's like a roll mop with chicken.

First off, I've have got to change the chicken into a scallopini,

-which means...

-Say that again!

-I'm going to beat my meat.

-That's it. You see?

-Scallopini?

-Or in a scallop.

-Right.

-Take the chicken,

put it between clingfilm.

Don't use the clingfilm, it's going to burst and go everywhere.

-It comes out the side of that clingfilm like bullets, doesn't it, Dave?

-It does.

It's like how you'd create another classic from the '70s, the old chicken Kiev.

-It is, but without garlic butter.

-Exactly.

-Ah, you see?

THEY TALK AT ONCE

I do love chicken Kiev.

Butter and garlic chicken.

There's a chicken in here somewhere.

Come on, love.

-Are you there, Dave?

-Yes.

I've got three strips of pancetta and I'll make a pancetta blanket.

This is just the same method as risotto, and it works really well.

Lay the chicken fillet, battered, onto the pancetta...

-Right.

-..Onto that...

..I want about four...

kind of perfectly spaced basil leaves.

-You want me to do the mushroom... the tomatoes?

-Oh, yes, please.

Just half a couple, that would be smashing.

-OK.

-And some dolcelatte.

Now, I've have tried this with Stilton,

and it kind of had the overwhelming flavour of kind of dead socks.

I tried it with mozzarella,

and it had the overwhelming flavour of nothing,

but dolcelatte works beautifully.

-It's that one in the middle, isn't it? It's just great.

-It is.

-The balance between fire and ice.

-Ah, fire and ice.

-You've got another...you've got a dolcelatte torte as well.

-Yes.

-Which is the one with marscarpone cheese in it?

-That's really good.

No, this is for stuffing the chicken, James.

This is for Mr King and his sun blush tomatoes.

-You're racing ahead.

-I'm racing ahead.

-Get off!

-Get off my tomatoes, you two!

-Most important thing to do, season.

-All right. Now, you want to cook this like a risotto, don't you, really?

-Absolutely.

You don't want to add too much stock or you end up with a lot left over?

Oh, no, just add as required.

And I'm going to temper that, I've got a nice finish,

but what I do need is a nice rocket salad with a bit of olive oil

and balsamic. That would be wonderful.

-Is that what you want me to do?

-Yes, please, sir.

-Rocket salad.

-Right. Roll this up...

SI LAUGHS ..like that.

-Balsamic vinegar in it?

-Yes, please.

-OK, there you go.

Secure it with a couple of cocktail sticks.

It's a great dinner party dish, because you do can about 100,

put them in a roasting tin

and just put them in the oven just before your guests come.

-You've got a big table, Dave, haven't you?

-I have, actually.

-It is.

-Just sear that.

You literally secure it with a cocktail stick. Alternatively,

you could just sear it like that and it hopefully would stay.

Yes, but I have no confidence.

-I'm washing my hands, because I've been handling fresh chicken.

-Dave?!

You're not washing your hands, because you've handled fresh chicken, are you?!

Yes, this is bubbling away, absorbing all those wonderful flavours

of the porcini mushrooms and chicken stock.

This is doing nicely. Just sear it.

-Lovely.

-There you go. Right.

-Are we doing all right?

-I'm doing all right.

-Do you want to...is that all right?

-That's magic, yes.

When your roulade

is sealed and seared and gone a nice golden colour,

you put it in the oven for about 20 minutes - that will make you sweat.

LAUGHTER

This is a fireproof plastic handle.

-OK.

-Now the orzo, I just need to finish.

That's delicious. But the new series is brilliant.

It's four episodes. The first ones are bread, pies, pasties, celebration cakes...

-Is it still on the motorbikes, I presume, yes?

-Oh, aye.

We were up from Cornwall to Aberdeen last week.

We have shares in haemorrhoid cream.

Do you mind? I'm not afflicted.

This is lemon thyme. Do you know, James, lemon thyme,

it reminds me of furniture polish to smell. Does it you?

No.

-It smells of lemons.

-Does it?

Yeah, I think so. It goes great with a wild mushroom orzo risotto thing.

Does it remind you of furniture polish?

No, not me. Anyway...

so the thyme's going in there at the last minute.

-Lemon. We want lemon in here as well.

-Yes, please, some lemon juice.

Now, we really need to taste this at this point.

I'll get the chicken that's in there.

Oh, look, we've made a mess now on the...

-We've made a mess on the guests' table here, Myers!

-No!

Then some Parmesan cheese.

-So you can tell when this is cooked, because the cheese should start to melt out of it.

-Yeah.

It just cooks through on the middle.

But it is a dish I love, it's a lovely summer dish, and...

orzo's great...

it's there...spring...

You know, I've got my cream out and everything. Sun cream.

-There we go. So there's your chicken.

-Thank you.

-OK, get it on the plate.

Do you want me to season the pasta?

-I've done it, I think.

-You've done it, all right, OK.

There you go.

Right, just get that out there.

Look at that. What a bobby dazzler.

And there's your spoon.

Cut this at a jaunty chef's angle, so you'll see the middle.

Look at that.

You see, the chicken is juicy

because of the pancetta.

All the dolcelatte, the tomatoes kept it moist, the basil.

Wonderful, juicy flavours.

-And this on the side.

-Yeah.

-Happy with that?

-I'm delighted with that.

And I might even put,

in honour of Mr Craven, a lemon thyme sprinkle on the top.

Not a lemon thyme...!

If I was Dutch, it would be a chocolate sprinkle.

-Remind us what that is again.

-It's a Mediterranean chicken roulade

with a wild mushroom orzo risotto.

Remember it's pasta. Just with a simple rocket salad

and what looks like shavings from your feet

-on top of the rocket salad.

-Oh!

-There you go.

-Thank you!

I knew the show would be like this this morning.

-Cheers, James.

-Have a seat. There you go.

-Dive in.

-Wow!

-Tell us what you think.

-Don't know whether you've tried the orzo pasta before...

-I haven't.

But it soaks in that liquid.

And utilise the juice from the mushrooms as well.

The orzo doesn't fall to pieces. You're boiling it like a risotto -

if you did it with ordinary pasta, obviously the texture of the pasta's destroyed.

The orzo can take it. It's a very hard pasta...

Can you get it in the supermarkets?

You can buy it, yeah. Delis will have it,

and also when you're using the mushrooms, you need to be careful you don't get the grit...

Any supermarket that would sell polenta, would sell orzo.

It's great for salads, cos it keeps its integrity.

Now, if you fancy having a go at that dish, Dave's recipe

is on our website, with all the rest of the recipes from the series.

Just click on to bbc.co.uk/recipes.

Now, Rick Stein is pretty confident when it comes to cooking fish.

But what is he like with three eggs in a pan? Let's find out.

Right, usual rules apply. Three-egg omelette, cooked as fast as you can.

You've got usual things - butter, cream, if you want it...

it's up to you.

Let's put the clocks on the screens, please. Are you ready, nervous?

No, I hate this!

-I was disqualified last time.

-Three, two, one, go.

Oh, my God...

Oh, I'm watching it go in there...

What's this, what's this...?!

LAUGHTER

Quick as you can. Quick as you can.

Don't disqualify me this time, just...

-You've got to get the butter in, Rick.

-I know, I know.

I think I've had it.

On the plate. You've got to beat your time.

GONG

How long have I got?

Well, I'll taste this one while you're doing it.

I don't know what I was doing then.

Come on, the football'll be on in a minute, Rick.

I'm going to feel so embarrassed. I don't know what I was thinking about.

-I'll see if I can take the longest.

-No!

I'm never going to get this out of the pan.

Look, I'll come on again, James...

..but I don't want to have to do this again. GONG

Right...

And he's still not cooked it!