Episode 39

0:00:02 > 0:00:06Good morning. A sumptuous selection of tasty treats coming right up in today's Best Bites.

0:00:27 > 0:00:29Welcome to the show.

0:00:29 > 0:00:31We've got some marvellous, mouth-watering morsels

0:00:31 > 0:00:34from the Saturday Kitchen back catalogue for you to enjoy.

0:00:34 > 0:00:37These tempura battered bananas with a white chocolate mousse

0:00:37 > 0:00:41for Olympic gold medallist Sally Gunnell.

0:00:41 > 0:00:42That just looks lovely.

0:00:42 > 0:00:44And it tastes...

0:00:44 > 0:00:46I don't know how many calories it's got for tomorrow.

0:00:46 > 0:00:48- But you'll be burning them off.- Mmm!

0:00:48 > 0:00:52Theo Randall's food is perfect for a summer weekend.

0:00:52 > 0:00:54And this chargrilled beef dish with fritto misto

0:00:54 > 0:00:57and chilli sauce would make a sizzling Sunday lunch.

0:00:57 > 0:01:00Atul Kochar has a spicy chicken recipe.

0:01:00 > 0:01:03It's a country captain curry with crispy shallots

0:01:03 > 0:01:06and steamed rice, and it's delicious.

0:01:06 > 0:01:08Peter Andre faces his Food Heaven or Food Hell.

0:01:08 > 0:01:12Lamb with sweet potatoes, ready for Food Heaven,

0:01:12 > 0:01:16or a red lentil tarka daal with naan bread in line for Food Hell.

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

0:01:19 > 0:01:22First, here's the brilliant Scottish chef Tom Kitchin, with a recipe

0:01:22 > 0:01:26using something you don't often use very much at home - razor clams.

0:01:26 > 0:01:29What are we cooking? Because these are unusual,

0:01:29 > 0:01:32people wouldn't normally go for these, but they taste incredible.

0:01:32 > 0:01:34They are unbelievable. It's a dish I'm really fond of.

0:01:34 > 0:01:36It's on the menu just now in the restaurant.

0:01:36 > 0:01:39We're going to open the razor clams

0:01:39 > 0:01:44mariniere style, with some shallots and white wine.

0:01:44 > 0:01:47You're going to dice up the summer vegetables.

0:01:47 > 0:01:49- I've got a lot of veg to dice. - Off we go.

0:01:49 > 0:01:52Just run through the summer veg for us. What have we got?

0:01:52 > 0:01:55We have got fennel, broad beans, carrot and courgette.

0:01:55 > 0:01:57I'm not dicing broad beans, I hope!

0:01:57 > 0:01:58No, we're just going to pod them.

0:01:58 > 0:02:03- They're just beautiful this time of year.- OK. Little bit of that.

0:02:03 > 0:02:06- You're going to start the shallot, excellent.- This is for the clams.

0:02:06 > 0:02:08What is it about razor clams?

0:02:08 > 0:02:10We should be eating more of them, really.

0:02:10 > 0:02:12I suppose it's accessibility, really.

0:02:12 > 0:02:15Yes, any good fishmonger would be able to get hold of these.

0:02:15 > 0:02:17If you want to try them,

0:02:17 > 0:02:21you have to pre-order them at your fishmonger, and cook them away.

0:02:21 > 0:02:24The secret is to make sure you don't overcook them.

0:02:24 > 0:02:29As soon as you overcook them, you're in trouble.

0:02:29 > 0:02:32Into the pan. Shallots.

0:02:32 > 0:02:37Make sure you have your lid next to you, ready. In with the white wine.

0:02:38 > 0:02:40And lid on.

0:02:40 > 0:02:43And cook in almost like the style of mussels, mariniere style.

0:02:43 > 0:02:46Yes, we just want them to spring open, like that.

0:02:48 > 0:02:50And the important thing to do is,

0:02:50 > 0:02:52we're going to keep the shells,

0:02:52 > 0:02:56and we're going to keep the cooking liquor to make the sauce.

0:02:58 > 0:03:03- Really, they're cooked already. - Nice and cooked, yeah.

0:03:03 > 0:03:06- Just gently opened, like so. - Ever tried razor clams before?

0:03:06 > 0:03:08I love razor clams. I've had them a couple of times.

0:03:08 > 0:03:11It's the sort of thing you go to the fishmongers, you look at them

0:03:11 > 0:03:14and you always just bottle it and the last minute. "Oh, no..."

0:03:14 > 0:03:15You end up...

0:03:15 > 0:03:19It's really sad, you end up buying prawns or something like that. But they are delicious.

0:03:19 > 0:03:21I think it's not knowing what to do with them.

0:03:21 > 0:03:24If people see how quickly they actually are to prepare.

0:03:24 > 0:03:26But you don't overcook them, that's the thing.

0:03:26 > 0:03:30And they've got that lovely sweet flavour, like scallop.

0:03:30 > 0:03:33- But a little bit cheaper, aren't they?- A lot cheaper.

0:03:33 > 0:03:36But I always end up overcooking fish.

0:03:36 > 0:03:38I don't know, you know,

0:03:38 > 0:03:40you just sort of lose your nerve a little bit.

0:03:40 > 0:03:42I know you shouldn't cook it too much, should you?

0:03:42 > 0:03:45I think that's the key, particularly with these.

0:03:45 > 0:03:47You can tell straight away whether they're cooked.

0:03:47 > 0:03:49As long as you don't overcook them.

0:03:49 > 0:03:52As soon as you overcook them, they will go very rubbery.

0:03:52 > 0:03:54We've really just opened them.

0:03:54 > 0:03:57Then we're going to cut them into thin slices.

0:03:57 > 0:03:59We'll put them through the vegetables.

0:03:59 > 0:04:01Chorizo, which you're going to serve with it,

0:04:01 > 0:04:03you serve that in your restaurant, don't you?

0:04:03 > 0:04:07Yeah, we serve razor clams, chorizo, tarragon and broad beans,

0:04:07 > 0:04:09very similar to what Tom is doing.

0:04:09 > 0:04:13Great combination of flavour and texture. Great seasonality.

0:04:13 > 0:04:15It's a great dish to have.

0:04:15 > 0:04:18It's that meat and scallops sort of flavour,

0:04:18 > 0:04:20I know we've had a chef on who cooked pork belly

0:04:20 > 0:04:23with scallops as well, fantastic. Fantastic combination.

0:04:23 > 0:04:26It's lovely. So I've just diced the chorizo,

0:04:26 > 0:04:28I'll pop that in the cooking jus there.

0:04:28 > 0:04:31- There's a sink in the back if you want to wash your hands. - Thank you very much.

0:04:31 > 0:04:37So, over here, we're just finely dicing my fennel, courgette.

0:04:37 > 0:04:40Funny how I always get to dice everything on this show!

0:04:40 > 0:04:44It's all I do, I spend every single Saturday morning doing this.

0:04:44 > 0:04:47- Anyway, dicing this. - Can I ask a question?- Fire away.

0:04:47 > 0:04:51How can you tell what a good chorizo is? There are so many available.

0:04:51 > 0:04:54Some of them are big, some of them you get slices of them.

0:04:54 > 0:04:56- What's a good test for a good chorizo?- I think picante.

0:04:56 > 0:04:59- Tom, I don't know about you. - That's an excellent variety, yes.

0:04:59 > 0:05:02The word picante means, well, spicy or paprika.

0:05:02 > 0:05:07When you get that spiciness and paprika, you get the predominant flavour coming out onto the dish.

0:05:07 > 0:05:09I think about an inch in diameter is a good size to go for.

0:05:09 > 0:05:13If it's too big, when it gets air-dried,

0:05:13 > 0:05:16the outside is over-dried and the middle is still moist.

0:05:16 > 0:05:20So about an inch in diameter, you get an even balance all the way through the chorizo.

0:05:20 > 0:05:25- Now you're working for Simon Cowell, you're obviously getting paid a fortune...- He keeps it all himself!

0:05:25 > 0:05:29But you can buy one, which is from the Iberico pig,

0:05:29 > 0:05:34which is the black-footed pig, that is really the creme de la creme.

0:05:34 > 0:05:38- And should you keep it in the fridge?- Yeah, you can do.

0:05:38 > 0:05:40Some of them are air-dried, which you can slice,

0:05:40 > 0:05:42and some of them you have to cook.

0:05:42 > 0:05:48Yeah. OK, so we've got our cooking liquor reducing with the chorizo.

0:05:48 > 0:05:51I think we're going to add a little bit of anchovy in there

0:05:51 > 0:05:54as well, which is going to bring that lovely saltiness.

0:05:54 > 0:05:57Not too much, because it is quite powerful.

0:05:57 > 0:05:59We want this veg frying away, so I'll get this...

0:05:59 > 0:06:01Just with a nice little crunch, if you can.

0:06:01 > 0:06:04And we've got all the diced veg.

0:06:04 > 0:06:06And I've kept the shells there,

0:06:06 > 0:06:11which I'm going to serve the razor fish dish back inside the shells,

0:06:11 > 0:06:15so that goes properly with my whole philosophy of "from nature to plate."

0:06:15 > 0:06:18So people can really understand where it's come from.

0:06:18 > 0:06:22Which leads me on to your book, is that why you said it?

0:06:22 > 0:06:23THEY LAUGH

0:06:23 > 0:06:27- I've not been doing this telly stuff for long!- Exactly, go on.

0:06:27 > 0:06:30- It's not out yet, is it? - No, it's out in August.- Right.

0:06:30 > 0:06:33It's called Tom Kitchin, From Nature to Plate.

0:06:33 > 0:06:37And it's all about my passion for seasonality and, you know,

0:06:37 > 0:06:40getting the suppliers known for what they are doing as well,

0:06:40 > 0:06:42which is vitally important, I think.

0:06:42 > 0:06:44- That's the ethos of your restaurant.- Massively.

0:06:44 > 0:06:47The great thing about Scotland is you have one of the best

0:06:47 > 0:06:49larders in the world.

0:06:49 > 0:06:52It IS the best larder in the world! It's phenomenal.

0:06:52 > 0:06:54- Not further south... - I'd say Wales has the best.

0:06:54 > 0:06:57You're the wrong side of the Pennines, boys, it's Yorkshire. Sorry!

0:06:59 > 0:07:01Lovely.

0:07:01 > 0:07:04Right, we're going to do the squid last-minute, just going to toss that.

0:07:04 > 0:07:06So these little broad beans, you literally just...

0:07:06 > 0:07:09I don't even think you need to peel them, they're so small.

0:07:09 > 0:07:11So, these are going to get sauteed off.

0:07:11 > 0:07:13You want a little crunch to them?

0:07:13 > 0:07:16- Yeah, a little bit of crunch, exactly.- OK.

0:07:16 > 0:07:18- You want some herbs chopping, I take it?- I know you like chopping,

0:07:18 > 0:07:21Jim, so I'm going to put the chives on your board.

0:07:21 > 0:07:24I spend my life doing this. Right, little bit of herbs.

0:07:24 > 0:07:28We've got some chives here.

0:07:28 > 0:07:31Why the anchovy, then? Why is that?

0:07:31 > 0:07:33Just for that lovely little saltiness,

0:07:33 > 0:07:37the anchovy and the chorizo, I think they work fantastically well together.

0:07:37 > 0:07:38Right.

0:07:38 > 0:07:42There we've got the cooking liquor from the razor clams, reducing,

0:07:42 > 0:07:44with the flavour of the chorizo, the anchovy.

0:07:44 > 0:07:46A touch of cream.

0:07:46 > 0:07:48You get that nice colour from it as well,

0:07:48 > 0:07:50when you use that nice picante one.

0:07:50 > 0:07:53Exactly. Look at that, all coming together.

0:07:53 > 0:07:56And this is something I'm really trying to bring

0:07:56 > 0:08:00into the restaurant, this whole ethos of cooking things from scratch

0:08:00 > 0:08:04and then straight onto the plate, so you've got 100% freshness there.

0:08:04 > 0:08:06OK.

0:08:06 > 0:08:08It's interesting when you see people go out

0:08:08 > 0:08:11and try to catch these, though. On the sand.

0:08:11 > 0:08:13- You've got to be fast. - You've got to be fast.

0:08:13 > 0:08:15They literally just pour a little jug of salted water into the hole,

0:08:15 > 0:08:19they pop up, you grab hold of them before they go back down again.

0:08:19 > 0:08:23Talking of fast, we've got a very quick way of cooking squid.

0:08:23 > 0:08:26Yeah, again, it's the same principle as with the razor fish,

0:08:26 > 0:08:29we don't want to overcook it, and we don't want to put it in the cold pan.

0:08:29 > 0:08:32I'll move the pan over there!

0:08:32 > 0:08:36- I'll do that, then! OK, I'll let you season that.- That's lovely.

0:08:36 > 0:08:38You've got your beans and everything there.

0:08:38 > 0:08:39My beans and my chopped herbs.

0:08:39 > 0:08:42Lovely. In with the razor fish.

0:08:42 > 0:08:44OK, just mix that through.

0:08:44 > 0:08:47You've got all those lovely flavours there.

0:08:47 > 0:08:50And this is, you know, an ingredient that people don't use all the time,

0:08:50 > 0:08:54but hopefully this will inspire a few people to go to

0:08:54 > 0:08:56their fishmonger and buy it, because it's really fast and easy.

0:08:56 > 0:08:59So, all you've done with that is reduced the cream a little bit,

0:08:59 > 0:09:02so it's almost like a congealed sort of sauce.

0:09:02 > 0:09:06Yeah, with the cooking liquor of the razor fish when we opened them.

0:09:06 > 0:09:08And we're nearly ready to go.

0:09:08 > 0:09:11I'll do this while you plate up, that's all right.

0:09:11 > 0:09:13So, you're just using baby squid for this one?

0:09:13 > 0:09:15- Baby squid, nice and tender.- Yeah.

0:09:15 > 0:09:18We're just going to saute that gently with a little bit of salt

0:09:18 > 0:09:21and cracked pepper. Get the shells on the plate.

0:09:22 > 0:09:24Like so.

0:09:25 > 0:09:28- Extremely hot pan, you want, for this one.- Yeah.

0:09:29 > 0:09:33- In with the razor clams.- Bit of black pepper.- Watch your hair!

0:09:33 > 0:09:34Sorry, Tom!

0:09:36 > 0:09:39- It's trademarked, that hair, you know that?- It's your trademark?- Yeah.

0:09:39 > 0:09:42There you go. Little bit of that.

0:09:42 > 0:09:45So really, with squid, you want to cook it...seconds.

0:09:45 > 0:09:50- That's the thing with this one. - Look at that, that's lovely. Mm!

0:09:50 > 0:09:54Not for very long at all. That's it, it's there.

0:09:54 > 0:09:56- Tom, I've got your squid ready. - Thank you.

0:09:58 > 0:10:00Nicely coloured.

0:10:00 > 0:10:03And then we're just going to get the tentacles and a few rings...

0:10:04 > 0:10:08- ..over the top, like so. - Often when you're preparing squid,

0:10:08 > 0:10:11you can turn it out and then slice it into rings,

0:10:11 > 0:10:13- keeps them nice and round. - That's it.

0:10:13 > 0:10:16- Flowers on as well. - Few flowers, make it pretty.

0:10:16 > 0:10:18- And a few herbs.- Not too many,

0:10:18 > 0:10:20otherwise it'll be like a harvest festival.

0:10:20 > 0:10:23- That's it, lovely.- You know what I mean?- And there we have it.

0:10:23 > 0:10:26- Look at that.- Isn't that delicious? - Remind us what that is again.

0:10:26 > 0:10:30So, we've got Scottish spoots, or razor fish as you call it down here,

0:10:30 > 0:10:33summer vegetables, sauteed squid and some lovely summer flowers on top.

0:10:33 > 0:10:36I still like the name spoots! Look at that.

0:10:41 > 0:10:45It looks delicious. There you go, have a seat.

0:10:45 > 0:10:48- Now, with the flowers on, it does look rather pretty.- Wow!

0:10:48 > 0:10:50Dive into that, I know you like your razor clams.

0:10:50 > 0:10:53- Ladies?- No, after you!

0:10:55 > 0:10:58Just the smell of it itself, you can just smell the flavours,

0:10:58 > 0:10:59you know it's going to taste good.

0:10:59 > 0:11:01With the chorizo, that's a great combination.

0:11:01 > 0:11:04It's so fresh as well, and the little crunch of the vegetables

0:11:04 > 0:11:07- and the chopped herbs, it should be a wonderful combination. - Happy with that?

0:11:07 > 0:11:09Oh, that's amazing.

0:11:13 > 0:11:16Coming up, I've got a banana recipe with an added surprise

0:11:16 > 0:11:18for Olympic gold medallist Sally Gunnell.

0:11:18 > 0:11:21But first, here's the brilliant Rick Stein.

0:11:26 > 0:11:28'I really like this statue of Eric Morecambe.

0:11:28 > 0:11:31'It makes everyone who sees it smile.

0:11:31 > 0:11:34'But also at night, when blue lights shine on it, it becomes

0:11:34 > 0:11:38'a very useful navigational aid for the local fishermen,

0:11:38 > 0:11:41'like Ray Edmondson, who goes shrimping in Morecambe Bay.

0:11:42 > 0:11:44'Ray used to gaze out of the windows

0:11:44 > 0:11:47'where he worked at ICI at the little fishing boats in the bay,

0:11:47 > 0:11:49'and he longed to be on board.

0:11:49 > 0:11:52'Then he was made redundant and he fulfilled his dreams.

0:11:52 > 0:11:56'He is one of the last two shrimpers on Morecambe Bay.'

0:11:56 > 0:11:59Cor, just look at all these crabs!

0:11:59 > 0:12:01You can make great soup with these crabs.

0:12:01 > 0:12:05- What, these?- Yeah!- Shore crabs? - Yeah.- Oh, I just shovel them back.

0:12:05 > 0:12:07I bet you do.

0:12:07 > 0:12:10In Spain, I've seen them piled up in Barcelona Fish Market,

0:12:10 > 0:12:13- big piles of them, they must use them for soup there.- Yeah.

0:12:13 > 0:12:15- And here's me, shovelling them away!- I know!

0:12:15 > 0:12:17I tell you what, this flipping dog,

0:12:17 > 0:12:20I'm glad he doesn't eat my shrimps as fast as he's eating those crabs!

0:12:20 > 0:12:24Eh? Dearie me.

0:12:25 > 0:12:28They've got to be boiled while they're alive.

0:12:28 > 0:12:32Because if they aren't, when you come to peel them, they won't peel.

0:12:32 > 0:12:33- Are they soft?- Yeah, yeah.

0:12:33 > 0:12:35'These are brown shrimps,

0:12:35 > 0:12:38'they've got a more concentrated flavour than the pink ones.

0:12:38 > 0:12:39'Perfect for potted shrimps.

0:12:39 > 0:12:43'I went into a local supermarket and asked for some.

0:12:43 > 0:12:44'They said, "We don't sell them".

0:12:44 > 0:12:47'Here's a case of ignoring something that's more famous

0:12:47 > 0:12:50'than the town itself - nearly as famous as Eric!'

0:12:50 > 0:12:54I reckon any cook worth his salt should be able to taste

0:12:54 > 0:12:57something like this in its natural state, just freshly cooked,

0:12:57 > 0:13:02like shrimps straight out of the bay at Morecambe,

0:13:02 > 0:13:08or new potatoes straight out of your garden, into boiling, salted water.

0:13:08 > 0:13:11Just as a sort of touchstone for how things should taste.

0:13:11 > 0:13:13Because sometimes you taste these shrimps,

0:13:13 > 0:13:18they've been long frozen and they're dried out, over-salty.

0:13:18 > 0:13:20- And you just think, what's all that about?- Yeah.

0:13:20 > 0:13:24But if you could come out here and just taste this like it is,

0:13:24 > 0:13:29like it should be, it's just so evocative of where you are, somehow.

0:13:30 > 0:13:34If you come to Morecambe, it's worth going to Ray's little shop,

0:13:34 > 0:13:37where he sells his own potted shrimps.

0:13:37 > 0:13:41He and his wife Pat and son Paul pick out the freshly caught shrimps,

0:13:41 > 0:13:47then mix them with butter, cayenne, white pepper, ground nutmeg and salt.

0:13:51 > 0:13:54Then, they stir in the freshly peeled shrimps.

0:13:54 > 0:13:56They've got to be good, they were only caught

0:13:56 > 0:13:57at 11 o'clock this morning!

0:14:01 > 0:14:04They are given a good old coating in all this mixture,

0:14:04 > 0:14:07based on the original Poulton recipe.

0:14:07 > 0:14:11Poulton was the old name for Morecambe.

0:14:11 > 0:14:14It was used more as a preservative than for the taste,

0:14:14 > 0:14:16but the flavour became so popular,

0:14:16 > 0:14:19people came from miles around to buy them.

0:14:19 > 0:14:23That's it, really - caught, picked, potted, all in a day.

0:14:23 > 0:14:25Everyone say "fish!"

0:14:25 > 0:14:26ALL: Fish!

0:14:30 > 0:14:33'Across the other side of Morecambe Bay

0:14:33 > 0:14:36'is the little village of Flukesborough.

0:14:36 > 0:14:38'The word fluke is another word for flounder.

0:14:38 > 0:14:41'I went flounder fishing with Michael Wilson.

0:14:41 > 0:14:45'I'd never been fishing in a tractor before.

0:14:45 > 0:14:48'I felt like I was on a camel in the desert, out of Lawrence of Arabia.

0:14:50 > 0:14:55'There are miles and miles of sand, and fishermen put out their nets

0:14:55 > 0:14:59'the previous night, below water, and waited until the tide came in.

0:14:59 > 0:15:04'And as it ebbed, it revealed the extent of the day's catch.

0:15:04 > 0:15:06'There is a remarkable sense of space out here,

0:15:06 > 0:15:10'made sharper by the fact that it's borrowed from the sea.

0:15:10 > 0:15:14'It can be very dangerous, the incoming tide can outrace you.

0:15:14 > 0:15:16'I hoped the ancient tractors were going to start.'

0:15:16 > 0:15:18Yorkie! Come here!

0:15:18 > 0:15:21'In the nets, there were lots of flounders, beautiful, prime fish.

0:15:21 > 0:15:24'The reason flounders are so prolific here

0:15:24 > 0:15:28'is because they feed off little shells called henpens,

0:15:28 > 0:15:29'and also little cockles.

0:15:29 > 0:15:33'I was hoping that local Flukesborough flounder

0:15:33 > 0:15:36'would be on the menu back at the hotel, but it wasn't.

0:15:36 > 0:15:41'Only a strange fish called a queenfish, from the Indian Ocean!'

0:15:41 > 0:15:44How much are you getting for these flounders, then, these flukes?

0:15:44 > 0:15:50- All we get is 80p a pound for them. - Why so little?- I don't know, really.

0:15:50 > 0:15:51People just want plaice.

0:15:51 > 0:15:54They've never had flukes, no-one bothers with flukes, really.

0:15:54 > 0:15:56And we can't catch plaice, not here.

0:15:56 > 0:15:59What do you think about the British attitude to fish,

0:15:59 > 0:16:02that they won't eat flounder, they'll only eat plaice?

0:16:02 > 0:16:07We're just a nation brought up on cod and chips now, aren't we?

0:16:07 > 0:16:10They won't try any other sort of fish except for cod or...

0:16:10 > 0:16:13Cod or haddock, that's all.

0:16:13 > 0:16:16To me, there's no difference in that...

0:16:16 > 0:16:20to a plaice. That just looks the same as a plaice to me,

0:16:20 > 0:16:23except for it hasn't got them little spots on it.

0:16:23 > 0:16:27People won't eat it because of that.

0:16:28 > 0:16:31'Michael's absolutely right about the fluke or flounder.

0:16:31 > 0:16:34'The ones from round here are sensational.

0:16:34 > 0:16:36'I mean, they're firm and sweet,

0:16:36 > 0:16:39'and the best way I know to cook flounder

0:16:39 > 0:16:41'is deep-fried flounder with Costelloise sauce.

0:16:41 > 0:16:44'It's quite unusual, but it's like hollandaise,

0:16:44 > 0:16:48'only it's made with olive oil instead, which makes it very light.

0:16:48 > 0:16:51'So, first of all, you put some olive oil in a small pan

0:16:51 > 0:16:55'and bring it up gently to about blood heat.

0:16:55 > 0:16:59'Then you break a couple of egg yolks into a bowl and add the juice

0:16:59 > 0:17:04'of about half a lemon and about 1.5 fluid ounces of water or so.

0:17:04 > 0:17:07'Whisk that together, very, very thoroughly.

0:17:07 > 0:17:10'You've got a pan boiling on the heat,

0:17:10 > 0:17:12'so you put the eggs over the steaming saucepan

0:17:12 > 0:17:17'and whisk very, very briskly to build up your sabayon.

0:17:17 > 0:17:19'That will take about a couple of minutes,'

0:17:19 > 0:17:22and you've got to have a strong wrist to do it, but it's very important,

0:17:22 > 0:17:26because it makes the final sauce so light and voluminous.

0:17:26 > 0:17:30Now you pull the pan off the stove and start to add the olive oil.

0:17:30 > 0:17:32A little bit at a time to start with.

0:17:32 > 0:17:37Just beating it all the time, then you can add more and more and more.

0:17:37 > 0:17:41You build up this magnificently light, fluffy sauce,

0:17:41 > 0:17:42whisking all the time.

0:17:42 > 0:17:46There, it's done. Now to flavour it. First of all, some salt,

0:17:46 > 0:17:48and then cayenne pepper.

0:17:48 > 0:17:51And I like quite a lot of cayenne pepper in this sauce.

0:17:51 > 0:17:53I want it to have a good heat.

0:17:53 > 0:17:56Finally, the thing that makes all the difference,

0:17:56 > 0:17:59some fresh basil leaves, torn up in your fingers at the last minute,

0:17:59 > 0:18:03dropped into the sauce and stirred in. That's done.

0:18:03 > 0:18:06And now the flounder. You can give them a very light seasoning

0:18:06 > 0:18:08with salt. Not too much.

0:18:08 > 0:18:10Now into some flour.

0:18:10 > 0:18:13Drop both sides into the flour,

0:18:13 > 0:18:16and then tap the fillets to just get all the excess flour off.

0:18:16 > 0:18:20You've whisked up a couple of eggs in a bowl,

0:18:20 > 0:18:21drop the fillets into the bowl,

0:18:21 > 0:18:24turn them over till they're nicely coated

0:18:24 > 0:18:29and straight into the breadcrumbs. First one side, then the other.

0:18:29 > 0:18:31Now for the deep frying.

0:18:31 > 0:18:35Your fryer should be set to about 170 degrees centigrade.

0:18:35 > 0:18:37In go the fillets.

0:18:37 > 0:18:41Lay them in gently, don't be too hasty when hot oil's around.

0:18:41 > 0:18:45Three at a time. Fry for about a minute to a minute and a half.

0:18:45 > 0:18:46Lift them out,

0:18:46 > 0:18:50and look how wonderfully brown and golden

0:18:50 > 0:18:53those beautiful fillets of flounder now are.

0:18:53 > 0:18:58Turn them out onto kitchen paper to drain off the excess fat.

0:18:58 > 0:19:00And now to serve the dish.

0:19:00 > 0:19:03Make a nice little pile of fillets on the plate,

0:19:03 > 0:19:05a great big dollop of Costelloise sauce,

0:19:05 > 0:19:08and finish with just a little sprig of basil.

0:19:08 > 0:19:12I guarantee you won't get a better dish for flounder than that.

0:19:24 > 0:19:26I have to agree with Rick, flounder is well worth trying.

0:19:26 > 0:19:29As a kid, I was always taken on trips to the seaside

0:19:29 > 0:19:32and we often went to Blackpool, just down the coast from where Rick was.

0:19:32 > 0:19:35We bypassed the potted shrimp and flounder and headed

0:19:35 > 0:19:38straight towards the ice cream parlour for a banana split.

0:19:38 > 0:19:40- Yummy.- Just what you need.

0:19:40 > 0:19:42- You know what I used to have at the seaside?- What's that?

0:19:42 > 0:19:45- Those fried doughnuts. - Fried doughnuts?- That was it.

0:19:45 > 0:19:48- That's all I wanted.- Candy floss in a bag with a little foam hat on.

0:19:48 > 0:19:51I'm going to show you my version. Obviously, banana splits...

0:19:51 > 0:19:54Bananas cut down the middle with a little bit of vanilla ice cream,

0:19:54 > 0:19:57chocolate sauce, whipped cream. This is a modern version

0:19:57 > 0:20:00- with a nice little twist at the end. You'll like this one.- OK.

0:20:00 > 0:20:02We're starting off making two chocolate mousses.

0:20:02 > 0:20:03One dark, one white.

0:20:03 > 0:20:06First of all, we've got some white chocolate here

0:20:06 > 0:20:09and some dark chocolate. Now, the recipe is very straightforward.

0:20:09 > 0:20:11Whatever you've got of melted dark chocolate,

0:20:11 > 0:20:13it's double the amount of cream.

0:20:13 > 0:20:15But it's the reverse for the white chocolate.

0:20:15 > 0:20:17So it's double the amount of chocolate for half the cream.

0:20:17 > 0:20:21- Why's that?- Because white chocolate doesn't set as much as dark.

0:20:21 > 0:20:25- Hey.- So you need to put more white chocolate to compensate for it.

0:20:25 > 0:20:27So what we're going to do is add this.

0:20:27 > 0:20:31This is just melted over a pan of water in there.

0:20:31 > 0:20:34Just keep adding the cream. I've not whipped it up too much.

0:20:34 > 0:20:36So we just keep adding this together.

0:20:36 > 0:20:38Often a lot of chefs will call this a ganache,

0:20:38 > 0:20:42which is used for chocolate truffles and that kind of stuff.

0:20:42 > 0:20:45So we just fold this lot together. That's that one.

0:20:45 > 0:20:48Leave that one to one side. And then over here, we can then take

0:20:48 > 0:20:52the remaining bit of cream. Just whip this up, just a touch,

0:20:52 > 0:20:55and fold that in. Now, we mentioned at the top of the show,

0:20:55 > 0:20:57obviously, you were brought up on a farm

0:20:57 > 0:20:59where your love of hurdling started.

0:20:59 > 0:21:01Well, I think it is all part of it.

0:21:01 > 0:21:06You're born with that natural talent, but I did spend my whole life

0:21:06 > 0:21:09outside, playing in the farm, around the fields and whatever.

0:21:09 > 0:21:12Wasn't it hurdling the bales, how you started?

0:21:12 > 0:21:15Yeah. My dad used to say, "Right, come up and bring me a cold drink

0:21:15 > 0:21:20"or a flask," when he was combining. From the back of the combine,

0:21:20 > 0:21:22you'd have these lines of straw,

0:21:22 > 0:21:26and I would run up the field and I would hurdle over the top

0:21:26 > 0:21:29of all these straw... Not bales, but lines all the way up.

0:21:29 > 0:21:33Who knows, maybe that was my first introduction to the hurdles.

0:21:33 > 0:21:36But I would literally run everywhere,

0:21:36 > 0:21:40run up to the field, which would be a good sort of mile away or whatever,

0:21:40 > 0:21:43- and run back and jumping everywhere. - Like I said at the top of the show,

0:21:43 > 0:21:46you're one of the... Well, THE only woman in the world to have held...

0:21:46 > 0:21:49- what was it, four medals?- Yeah.

0:21:49 > 0:21:54Commonwealth, European, Worlds and Olympics and the world record.

0:21:54 > 0:21:57Was that always your dream, to achieve all four?

0:21:57 > 0:22:01From a young age, I remember thinking...

0:22:01 > 0:22:03I watched the Moscow Olympics at 14 and just thinking,

0:22:03 > 0:22:05"That's what I want to do."

0:22:05 > 0:22:08Now I just think, what a crazy, crazy, crazy thing to think.

0:22:08 > 0:22:11I thought, "I'd love to go to the Olympics,

0:22:11 > 0:22:15"I'd love to get a medal," and I always had this dream.

0:22:15 > 0:22:18- Fabulous.- I realised I had, I suppose, a natural talent,

0:22:18 > 0:22:20right from a young age.

0:22:20 > 0:22:22Right from probably five years old,

0:22:22 > 0:22:25I used to beat the boys in sports day.

0:22:25 > 0:22:28I used to catch the boys in kiss chase, you name it.

0:22:28 > 0:22:30- Oooh!- Yeah, watch out!

0:22:30 > 0:22:34I had that love of running. I just loved that feeling.

0:22:34 > 0:22:37What about now? Obviously, you're retired from the sport.

0:22:37 > 0:22:40- However, you're still doing the old marathon tomorrow.- Yes, I know.

0:22:40 > 0:22:43I do lots of things. I do a lot of motivational speaking.

0:22:43 > 0:22:46I've got three little boys. They're hard work. Nine, six

0:22:46 > 0:22:48and two. Charging around after them.

0:22:48 > 0:22:52Do you still have that same ethics with your kids?

0:22:52 > 0:22:56That kind of stuff when it comes to quality of food

0:22:56 > 0:22:57- and always buy British?- Totally.

0:22:57 > 0:23:01I'm very much into what you introduce them to at a young age

0:23:01 > 0:23:03and they're more likely to carry on.

0:23:03 > 0:23:05Whether that's a healthy way of eating,

0:23:05 > 0:23:06not making a big thing about it.

0:23:06 > 0:23:10It's normal to have a plate full of fruit in front of you.

0:23:10 > 0:23:12Also, I think it's the same with exercise.

0:23:12 > 0:23:15If they see you do it, if you get them active

0:23:15 > 0:23:20and fun from a very young age, then I think it just becomes a way of life.

0:23:20 > 0:23:23You mentioned fruit, I've got the bananas here.

0:23:23 > 0:23:26What I'm going to do is just make a quick and simple tempura batter,

0:23:26 > 0:23:28which is cornflour,

0:23:28 > 0:23:30flour,

0:23:30 > 0:23:32sugar, a decent amount of sugar,

0:23:32 > 0:23:35and then we've got some cold, sparkling water.

0:23:35 > 0:23:38- Whisk this together. - Does it have to be sparkling?

0:23:38 > 0:23:39Yeah. Cold, sparkling water.

0:23:39 > 0:23:41This is how you get this really thin batter,

0:23:41 > 0:23:43which is what you want. It's not the batter

0:23:43 > 0:23:46you'd normally find in Blackpool on your fish and chips.

0:23:46 > 0:23:48This creates a lovely, quick and simple, soft batter.

0:23:48 > 0:23:52All we do is throw the bananas in, just coat them around.

0:23:53 > 0:23:57Straight into there. Into our hot oil. Straight in.

0:23:58 > 0:24:02- This is my real love, things like this.- Literally, they go straight in.

0:24:02 > 0:24:06Then, what I've done is, I've layered the two chocolate mousses.

0:24:06 > 0:24:08So you've got the layers here.

0:24:08 > 0:24:10Ideally, what you want to do is stick this in the fridge now.

0:24:10 > 0:24:12We'll throw that in the fridge.

0:24:14 > 0:24:16There we go.

0:24:18 > 0:24:21And then I've got one that I've made here.

0:24:21 > 0:24:23What we can do is rub this.

0:24:23 > 0:24:26Alternatively, if you've got a blowtorch, just quickly...

0:24:26 > 0:24:31Mine would never come out of there. That would be the problem.

0:24:31 > 0:24:33- I'd be digging it out. - I'll just switch this on.

0:24:33 > 0:24:35What you can do is take this little blowtorch,

0:24:35 > 0:24:38just around the edge. This is where these are really handy,

0:24:38 > 0:24:41- these little things.- Ah!

0:24:41 > 0:24:45- Then it just lifts off like that. - Perfect.- You see?

0:24:45 > 0:24:47- Wow!- There you go.

0:24:47 > 0:24:50What you do is fry off the bananas, and you do this at the last minute.

0:24:50 > 0:24:52You can just turn these over.

0:24:52 > 0:24:55When you tempura them, they become really nice and crisp.

0:24:55 > 0:24:58Really, really crispy, that batter.

0:24:58 > 0:25:00I did say there was a little gimmicky thing on the top.

0:25:00 > 0:25:02Also, when I was a kid, I used to have this.

0:25:02 > 0:25:05- It used to be called Space Dust. - Space Dust.

0:25:05 > 0:25:08- I loved it.- Here.- I'm not quite sure what it does to you.

0:25:08 > 0:25:11Would you believe, this is actually being served

0:25:11 > 0:25:14- in three-star Michelin restaurants?- No?!

0:25:14 > 0:25:17I've actually been to two restaurants this year,

0:25:17 > 0:25:19I've eaten in them, and they've actually got this.

0:25:19 > 0:25:23Mr Ramsay is one of them and Heston,

0:25:23 > 0:25:26although they probably make it themselves, is another.

0:25:26 > 0:25:27Crackles in your mouth.

0:25:27 > 0:25:30It explodes in your mouth!

0:25:30 > 0:25:32And then we take our bananas.

0:25:32 > 0:25:35Lift those to one side. I've just got a tiny bit of sugar.

0:25:35 > 0:25:38Not too much, because I'm aware that you're running tomorrow.

0:25:38 > 0:25:41- Forget that... - Place that on the side.

0:25:41 > 0:25:43..if something like this is put in front of me!

0:25:43 > 0:25:46And then, just cos it's you...

0:25:46 > 0:25:47A bit of cream.

0:25:47 > 0:25:49What you can do this just take

0:25:49 > 0:25:52- a bit of cream on the top. - That is beautiful.

0:25:52 > 0:25:54- Where do I start?!- Dive in.

0:25:54 > 0:25:58It's got all the components of a banana split, but modern.

0:25:58 > 0:26:02That just looks lovely, and it tastes...

0:26:02 > 0:26:04I don't know how many calories it's got for tomorrow,

0:26:04 > 0:26:07- but you'll be burning them off. How's that?- That is...

0:26:07 > 0:26:10- That's all you're allowed. I've been told by your trainer.- No!

0:26:10 > 0:26:13- Do you like the Space Dust? It's interesting.- Well, you've got

0:26:13 > 0:26:16the real dark chocolate you can really taste,

0:26:16 > 0:26:18- then you've got that crunchy bit and...- The fire in your mouth.

0:26:23 > 0:26:27That Space Dust is easy to get hold of and goes down really well.

0:26:27 > 0:26:31Now, here's Theo Randall with a stunning, simple beef recipe.

0:26:31 > 0:26:34- What are we cooking, then? - We're doing a steak.

0:26:34 > 0:26:36A really delicious sirloin steak.

0:26:36 > 0:26:38And with it, we're going to make a sauce

0:26:38 > 0:26:41- with fresh chilli, parsley, garlic, sea salt and vinegar.- OK.

0:26:41 > 0:26:44And then we're going to do a fritto misto of deep-fried

0:26:44 > 0:26:47- little violet artichokes, nice and small...- Bang in season now as well.

0:26:47 > 0:26:50- ..with radicchio and some Jerusalem artichokes.- OK.

0:26:50 > 0:26:53And I'm going to make a batter with flour...

0:26:53 > 0:26:56- This is 00 flour and warm water. - Pasta flour, warm water,

0:26:56 > 0:26:59- a bit of olive oil and then some egg whites.- Whipped egg white.

0:26:59 > 0:27:03I'm going to get the steak on first. It's quite a big steak.

0:27:03 > 0:27:06Just throw that in there. Are you using sirloin steak for this one?

0:27:06 > 0:27:08Sirloin steak. This is Aberdeen Angus.

0:27:08 > 0:27:10Keep a nice bit of fat on the steaks.

0:27:10 > 0:27:12It's very important when you cook meat

0:27:12 > 0:27:15- to keep fat on, because the fat is the flavour.- Yes.

0:27:15 > 0:27:19So, put a bit of oil on there and a little bit of rosemary on the skin.

0:27:19 > 0:27:20On the flesh, rather.

0:27:20 > 0:27:25Then that will just give it an extra bit of flavour.

0:27:25 > 0:27:29A very hot griddle pan. Almost smoking, the griddle pan.

0:27:29 > 0:27:31Pop the rosemary on, both sides.

0:27:32 > 0:27:37- Let's put the steak on. - So you oil the meat and not...

0:27:37 > 0:27:38Oil the meat, not the pan.

0:27:38 > 0:27:41If you oil the pan, it's going to catch fire.

0:27:41 > 0:27:44So, let's do some of these vegetables.

0:27:44 > 0:27:47We're just going to put the artichokes...

0:27:47 > 0:27:48Just peel the artichokes down.

0:27:48 > 0:27:51These are so small, they've got no choke in them,

0:27:51 > 0:27:54so you just take the outer leaves off and cut the top off

0:27:54 > 0:27:57and you get this lovely, almost sweet, artichoke.

0:27:57 > 0:28:01A lot of people think lettuce and stuff like that...

0:28:01 > 0:28:05The French cook with it, deep-fat frying it is quite unusual.

0:28:05 > 0:28:08The thing is, when you cook it, it almost becomes quite sweet

0:28:08 > 0:28:09with the vinegar in there.

0:28:09 > 0:28:11When you add acidity to things like radicchio,

0:28:11 > 0:28:14it actually makes it sweeter and gives it

0:28:14 > 0:28:16a much nicer taste. In Italy, they use radicchio

0:28:16 > 0:28:19in lots of things, usually it's just grilled, part of an antipasti.

0:28:20 > 0:28:23Just cut the artichoke into quarters.

0:28:23 > 0:28:25In Birmingham, they use it as well! You use it, don't you?

0:28:25 > 0:28:28Yeah, we call it a "ra-deesh-o."

0:28:28 > 0:28:30LAUGHTER

0:28:30 > 0:28:32We don't put it in the fryer though, chef.

0:28:32 > 0:28:36We use it, but I always find it a little bit bitter.

0:28:36 > 0:28:39As you said, by using the batter with the vinegar and stuff in it,

0:28:39 > 0:28:41it breaks that up, which is nice.

0:28:41 > 0:28:46So, that's pretty much all for the artichokes.

0:28:46 > 0:28:47Just cut them up.

0:28:47 > 0:28:49People think there's a lot of waste on artichokes.

0:28:49 > 0:28:53- Not these ones.- There's more on the bigger ones.- With the bigger ones,

0:28:53 > 0:28:56you've got to scoop out the choke. Look at that.

0:28:56 > 0:28:59- There's virtually nothing to take off.- Often people get those in jars.

0:28:59 > 0:29:02You can cook those in a little bit of olive oil, bit of water in a pan.

0:29:02 > 0:29:06Exactly. So, the Jerusalem artichoke, related to the sunflower.

0:29:06 > 0:29:10- Did you know that?- It is. I did know. Do you know why?- No, why?

0:29:10 > 0:29:15Size of the plant. The Jerusalem artichoke plant's up here.

0:29:15 > 0:29:17Up there. I know that cos I lost my dog

0:29:17 > 0:29:20in a Jerusalem artichoke field once.

0:29:20 > 0:29:22All I could see was the trees moving.

0:29:22 > 0:29:25But it's amazing, cos you get these little roots.

0:29:25 > 0:29:26These are in the ground,

0:29:26 > 0:29:28whereas the globe artichokes grow above the ground.

0:29:28 > 0:29:30These little Jerusalem artichokes are the root.

0:29:30 > 0:29:34It's a very underrated vegetable. It really is delicious.

0:29:34 > 0:29:37- Don't eat it raw, though. It doesn't agree with you.- No.

0:29:37 > 0:29:41OK. So, some nice slices.

0:29:42 > 0:29:44It is great for purees and soups.

0:29:44 > 0:29:47Brilliant in soups with some onion and braised down.

0:29:47 > 0:29:50Delicious in soups. And then let's get our radicchio.

0:29:50 > 0:29:52The outer leaves... You don't want to waste it,

0:29:52 > 0:29:55you could use that for a salad, but take some outer leaves off,

0:29:55 > 0:29:57because you want just the heart, really.

0:29:58 > 0:30:02- Take that off.- Do you want a bit of salt in there as well or not?

0:30:02 > 0:30:04No, you don't need salt in there.

0:30:04 > 0:30:06We are going to need some crushed garlic for the sauce

0:30:06 > 0:30:08and plenty of salt in that.

0:30:08 > 0:30:10So, we have got the egg white. Just going to fold that.

0:30:10 > 0:30:13If you just cut it like that and pull it like that,

0:30:13 > 0:30:17you get much closer pieces of radicchio heart.

0:30:17 > 0:30:20I'm just going to cut those into 2cm slices.

0:30:20 > 0:30:23- You want me to pop that in there? - Put that in there. Goes in.

0:30:23 > 0:30:27- A few sage leaves.- Enough? - Perfect.- There you go.

0:30:27 > 0:30:30OK, that steak's all nice on one side.

0:30:30 > 0:30:31Look at that!

0:30:31 > 0:30:36Smells good. OK, so we're just going to get some very hot oil,

0:30:36 > 0:30:41about 180 degrees centigrade. And then just mix the batter.

0:30:41 > 0:30:44If you put too much batter, it becomes cloggy and not so nice.

0:30:44 > 0:30:47- Right.- You want it just lightly covered.

0:30:47 > 0:30:48Then put things in one by one.

0:30:48 > 0:30:51Artichokes, radicchio and sage.

0:30:51 > 0:30:53So you're not deep frying it like fish, really?

0:30:53 > 0:30:55- You're just lightly coating it. - Very lightly coating.

0:30:55 > 0:30:58The thing about these sorts of things,

0:30:58 > 0:31:00if there's too much batter, it's not very nice.

0:31:00 > 0:31:03It actually goes soggy as well. You want a nice, crisp vegetable.

0:31:03 > 0:31:06And with that batter, Theo,

0:31:06 > 0:31:08you don't need to flour it.

0:31:08 > 0:31:13No, because you've got the egg white in there, so it seals it.

0:31:13 > 0:31:17- There you go.- OK, so just about half a clove of garlic in that.

0:31:17 > 0:31:18Not too much.

0:31:18 > 0:31:23If you crush that with some salt, just some nice, coarse sea salt.

0:31:23 > 0:31:26- Yep.- Then I'm going to do the chilli.

0:31:26 > 0:31:28- Is this to go on top of the steak? - Yes.

0:31:28 > 0:31:32You've got the nice acidity of the vinegar, which we're going to add.

0:31:32 > 0:31:35Some red wine vinegar. Take out the seeds in the chilli.

0:31:35 > 0:31:37This chilli smells really hot.

0:31:37 > 0:31:42OK, I'm just going to cut the chilli into nice little pieces.

0:31:44 > 0:31:48- Hopefully no seeds.- It's like a little salsa to go on the top?- Yeah.

0:31:49 > 0:31:52I saw this in a place called Panzano in Tuscany.

0:31:52 > 0:31:56They had this amazing Bistecca Fiorentina.

0:31:56 > 0:31:59- You know, the big steak with the fillet and the sirloin?- Yeah.

0:31:59 > 0:32:03They served it with this plate of deep-fried artichokes.

0:32:03 > 0:32:05It's sort of stuck with me ever since.

0:32:07 > 0:32:10With a good steak, would you say the rarer, the better, cooking-wise?

0:32:10 > 0:32:12It depends on what cut it is.

0:32:12 > 0:32:14I'd rather eat fillet raw like carpaccio.

0:32:14 > 0:32:18But something like sirloin, you keep all the fat on it and cook it

0:32:18 > 0:32:22so it's really crispy on one side. Let it rest and it's just delicious.

0:32:22 > 0:32:25- OK, a bit of chopped parsley. - OK.- I put the vinegar in there.

0:32:25 > 0:32:28So where have you been on your travels to get a tan like that?

0:32:28 > 0:32:32- I've been to Antigua.- Antigua? - Is that the name of the tanning shop?

0:32:32 > 0:32:33LAUGHTER

0:32:33 > 0:32:36That's the name of the bottle!

0:32:36 > 0:32:39Antigua in Birmingham!

0:32:42 > 0:32:44OK, let's just check our fritto misto.

0:32:44 > 0:32:48We need to be careful, because if you put too much in there,

0:32:48 > 0:32:51it will stick together. It's very important you mix it around.

0:32:51 > 0:32:54You've just put a bit of vinegar in here, have you?

0:32:54 > 0:32:56- Yeah, and a bit of olive oil. - All right.

0:32:56 > 0:32:59- Some olive oil in there.- There you go, and let's just taste that.

0:32:59 > 0:33:02Let's see what it tastes like.

0:33:04 > 0:33:07- Give it a mix.- A bit of seasoning. - Looks pretty good.

0:33:07 > 0:33:10Yeah, looks good to me.

0:33:10 > 0:33:11Mm, delicious. Pretty good.

0:33:11 > 0:33:15And these are what, literally two or three minutes in the fryer?

0:33:15 > 0:33:19- Fritto misto's a little bit light, not too much colour.- They ready now?

0:33:19 > 0:33:21They're ready. Take those out.

0:33:21 > 0:33:25- Steak off.- Do you want a bit of salt on there?- Yeah.

0:33:25 > 0:33:29- And just get this... - They're great, those griddle pans.

0:33:29 > 0:33:32If you can get one of those from a cookware shop, they're quite handy,

0:33:32 > 0:33:35because they're brilliant for fish and anything like that.

0:33:35 > 0:33:37- But the secret is to oil the meat, not the pan.- Yeah.

0:33:37 > 0:33:40I've left the fat on. I'll seal that on one side.

0:33:40 > 0:33:42It's cooked a little bit rare on that side.

0:33:42 > 0:33:45And then... That should do it.

0:33:45 > 0:33:48I'm just going to cut nice, thin slices.

0:33:51 > 0:33:54On top of that, we're going to add our sauce.

0:33:55 > 0:33:59Lovely bit of meat, this. So, pop that on the plate.

0:33:59 > 0:34:02I cooked rump steak a couple of weeks back,

0:34:02 > 0:34:04you can do the same thing with this.

0:34:04 > 0:34:06Rump would be delicious.

0:34:06 > 0:34:11So, radicchio, Jerusalem artichokes, all lovely and crisp.

0:34:11 > 0:34:14- I'll get a spoon for you. - Violet artichokes.

0:34:14 > 0:34:17Then add some of that beautiful sauce you just made.

0:34:20 > 0:34:22There we go.

0:34:22 > 0:34:26And there you have my grilled beef sirloin with a fritto misto

0:34:26 > 0:34:29of globe artichokes, radicchio and sage.

0:34:29 > 0:34:30Not a palette knife in sight!

0:34:30 > 0:34:32LAUGHTER

0:34:37 > 0:34:41That looks like proper grub to me. Here you are, dive into this.

0:34:41 > 0:34:44It just keeps coming and coming and coming. Dive in.

0:34:44 > 0:34:49- You won't be able to move this afternoon.- I know, that's the thing!

0:34:49 > 0:34:52You could do this... It's great with chicken

0:34:52 > 0:34:53if you don't want to use steak.

0:34:53 > 0:34:56You could marinate the chicken and grill it. Yeah, delicious.

0:34:56 > 0:34:58- Or even lamb.- Mm, that's amazing.

0:34:58 > 0:35:03The secret is to not overcook the meat, that's the key thing.

0:35:03 > 0:35:05Don't overcook it and let the meat rest a bit.

0:35:05 > 0:35:09If you let it rest, then it slowly cooks with the residual heat.

0:35:09 > 0:35:12- Want another? - But also season the meat as well.

0:35:12 > 0:35:14Season it well because then the flavours can show.

0:35:19 > 0:35:21You'll be able to catch more great recipes from Theo

0:35:21 > 0:35:25in the coming weeks, all perfect for this time of year.

0:35:25 > 0:35:26Now here's Valentine Warner

0:35:26 > 0:35:29with some more summertime serving suggestions of his own.

0:35:32 > 0:35:37Living in the city doesn't mean that you're tied to supermarket shopping.

0:35:37 > 0:35:38The melting pot of cultures

0:35:38 > 0:35:41leaves you spoiled for choice at the fabulous markets.

0:35:41 > 0:35:44Church Street Market is at the centre

0:35:44 > 0:35:48of London's thriving Middle Eastern community and I've come here to find

0:35:48 > 0:35:51one of Britain's most maligned summer vegetables.

0:35:53 > 0:35:56I'm totally in love with broad beans.

0:35:56 > 0:35:58They're my favourite summer vegetable.

0:35:58 > 0:36:02Broad beans don't have the best of reputations in this country,

0:36:02 > 0:36:04but I'm out to prove that they're more than just

0:36:04 > 0:36:07a wrinkly grey side dish at a Sunday roast.

0:36:07 > 0:36:11'We Brits might not love them, but the Egyptians certainly do.'

0:36:11 > 0:36:13- Nice to meet you. - Nice to meet you too.

0:36:13 > 0:36:17- You're the Egyptian representative for broad bean loving.- Yes, I am.

0:36:17 > 0:36:20- Great.- I hope I do a good job.

0:36:20 > 0:36:23'Hebba lives up the road from me and like most Egyptians,

0:36:23 > 0:36:27'cooks and eats broad beans on a daily basis.'

0:36:27 > 0:36:30- Can we have a lot of beans, please? - Do you want to chose?

0:36:30 > 0:36:32- Are you happy with these ones? - Yeah, I am.

0:36:32 > 0:36:34What do you call broad beans in Arabic?

0:36:34 > 0:36:36- We call it ful. - Yeah?

0:36:36 > 0:36:38Ful, yeah.

0:36:38 > 0:36:41'In Egypt, the broad bean is a staple part of the diet,

0:36:41 > 0:36:45'eaten by rich and poor alike.'

0:36:45 > 0:36:48What do you think the English problem with broad beans is?

0:36:48 > 0:36:51Maybe people don't know what to do with them and maybe they're a bit

0:36:51 > 0:36:54time consuming because you have to unpod them.

0:36:54 > 0:36:56- That's the nice, meditative part. - Yeah, the fun bit.

0:36:56 > 0:36:59- Stick those in your nice school bag. - Yes, my man bag!

0:36:59 > 0:37:02- It's a very nice man bag. - Thanks a lot.

0:37:02 > 0:37:04'Hebba and I are hosting a picnic later on

0:37:04 > 0:37:07'and we're going to make two different dishes

0:37:07 > 0:37:09'with our broad bean bounty.

0:37:09 > 0:37:14'As it's her kitchen, it's ladies first.'

0:37:14 > 0:37:17We'll need a lot of broad beans over here, so let's get podding.

0:37:17 > 0:37:19- That much?- Yeah.- Do Egyptian women run the kitchen at home?

0:37:19 > 0:37:23Yes, I would say across the board, that's their territory.

0:37:23 > 0:37:25Well, I'll just do as I'm told then.

0:37:25 > 0:37:28'Hebba's making a traditional Egyptian dish

0:37:28 > 0:37:30'called ful akhdar bil khudra,

0:37:30 > 0:37:33'a stew of broad beans, rice and beef.'

0:37:33 > 0:37:36They feel so nice as well, broad beans.

0:37:36 > 0:37:39- I love their fluffy insides and soft, velvety outsides.- Yeah, exactly.

0:37:39 > 0:37:41Everything about them gives a feeling of joy.

0:37:41 > 0:37:45- You've got a few left, come on! - More podding, less chatting.

0:37:45 > 0:37:48'And there's me thinking it was going to be a relaxing morning.'

0:37:48 > 0:37:50I'm going to get you to do the dirty work.

0:37:50 > 0:37:55- Ah!- Get the beef on soon too. - OK, so hurry up.

0:37:55 > 0:38:00'Under madam's orders, I chop half a kilo of beef into perfect cubes.'

0:38:00 > 0:38:04- Is that to Cleopatra's liking? - Yeah, I would say so.- Great.

0:38:04 > 0:38:07'The approved beef goes into the pan

0:38:07 > 0:38:11'along with diced onion, dill and coriander.'

0:38:11 > 0:38:13Oh, my God, it smells fantastic.

0:38:13 > 0:38:16'But there's no time to idle in Hebba's kitchen

0:38:16 > 0:38:19'as she sets me to work pounding 12 cloves of garlic.'

0:38:19 > 0:38:23- Keep going, keep going. - Your bossy side is coming out!

0:38:23 > 0:38:26'We add my favourite broad beans

0:38:26 > 0:38:29'along with three tablespoons of basmati rice.

0:38:29 > 0:38:32'Hebba dry fries the garlic with some chard.'

0:38:32 > 0:38:34Wow, what a smell.

0:38:34 > 0:38:38'Once it's cooked for a further ten minutes, it's ready.

0:38:38 > 0:38:40'After all that hard work, I can't wait.'

0:38:40 > 0:38:44- It smells heavenly.- You can smell all the different flavours.

0:38:44 > 0:38:46- Yeah, all the different things. - Ladies first.

0:38:46 > 0:38:49- Give us a spoon.- Oh, yeah. Sorry! I forgot about you.

0:38:51 > 0:38:53I want beans, I want meat, I want...

0:38:53 > 0:38:56Don't burn your tongue.

0:38:59 > 0:39:01That is absolutely sensational.

0:39:01 > 0:39:04Broad beans grow amazingly well in Britain

0:39:04 > 0:39:06and a crop sown in early spring

0:39:06 > 0:39:09will be ready to harvest mid to late summer.

0:39:10 > 0:39:13They're delicious and incredibly versatile,

0:39:13 > 0:39:15so why aren't we eating more of them?

0:39:15 > 0:39:18'Broad beans are so popular in Egypt,

0:39:18 > 0:39:20'that they're dried and used all year round

0:39:20 > 0:39:24'in dishes such as ful medames, the national dish.'

0:39:24 > 0:39:26- That smells absolutely delicious. - Yeah.

0:39:26 > 0:39:29'The beans are stewed over night with lentils

0:39:29 > 0:39:32'and chickpeas in an Egyptian slow cooker.'

0:39:32 > 0:39:34This is all-day Egyptian breakfast.

0:39:34 > 0:39:37All day Egyptian breakfast!

0:39:37 > 0:39:39'Hebba's mezze style Egyptian creations

0:39:39 > 0:39:41'will be perfect for our picnic.'

0:39:44 > 0:39:46That is outstanding.

0:39:46 > 0:39:49Wow, I feel nervous about cooking in front of you now.

0:39:49 > 0:39:52Well, I think you should be!

0:39:54 > 0:39:58'And now I'm in charge, I'm making a dish named fruitalia,

0:39:58 > 0:40:01'which is a deliciously different Turkish omelette.'

0:40:01 > 0:40:06If you put some water on and peel two nice big handfuls of broad beans...

0:40:06 > 0:40:08'And it's payback time.'

0:40:08 > 0:40:10How does it feel being bossed around in your own kitchen?

0:40:10 > 0:40:14If you call this bossed around, then I'm not feeling bossed around!

0:40:14 > 0:40:19The thing is when you're bossy, you have to be wearing the trousers

0:40:19 > 0:40:23- and you have to be firm. - Well, I am.

0:40:23 > 0:40:26When these are cooked, you are then going to shell all of them.

0:40:26 > 0:40:30- Oh, my God.- You want bossing around? You get bossing around.

0:40:31 > 0:40:34'The beans are blanched in boiling water and,

0:40:34 > 0:40:36'once cooled, are peeled of their skins.'

0:40:36 > 0:40:39I'm just trying to catch up with your rate

0:40:39 > 0:40:42of de-shelling and podding and everything.

0:40:42 > 0:40:43I'm just struggling a bit.

0:40:43 > 0:40:50'Fry the onions in olive oil with a pinch each of cumin, salt and pepper.

0:40:50 > 0:40:53'Then whisk up six large free range eggs.'

0:40:53 > 0:40:55Look, bright yellow.

0:40:55 > 0:40:59Techno green beans. In goes the egg.

0:40:59 > 0:41:00'Add the beans, crumbled feta cheese

0:41:00 > 0:41:02'and roughly torn mint to the frying pan.'

0:41:02 > 0:41:06Mint and eggs are actually very good together.

0:41:06 > 0:41:09- It seems like quite an odd combination.- I'm excited to try it.

0:41:11 > 0:41:14'The fruitalia cooks on the hob for a couple of minutes

0:41:14 > 0:41:16'and is finished off under a warm grill.

0:41:16 > 0:41:20'But it's also great served cold, so perfect for a picnic.'

0:41:20 > 0:41:22- So this is my contribution.- Mm-hm.

0:41:22 > 0:41:26I'm feeling it doesn't quite match up to your two winners.

0:41:26 > 0:41:29Wow. It's nicely coloured. Mm-hm.

0:41:32 > 0:41:35Ow, ow, ow!

0:41:35 > 0:41:37That looks divine.

0:41:37 > 0:41:40- See, nice and runny in the centre. - Yeah, I like my egg like that.

0:41:45 > 0:41:47Mm. That is so good.

0:41:47 > 0:41:50Delicious, soft and eggy.

0:41:50 > 0:41:53Yeah, and the feta just melts away in your mouth. It's so nice.

0:41:55 > 0:41:58- Mm.- Would you say we've done the broad bean justice?

0:41:58 > 0:42:02Oh, yeah. Big time.

0:42:04 > 0:42:09The great thing about picnic food by definition is it is portable.

0:42:09 > 0:42:12You can eat it outside, you can eat it at work,

0:42:12 > 0:42:15you can eat it in your car. You can eat it anywhere.

0:42:15 > 0:42:19'We're eating ours with friends on Hampstead Heath,

0:42:19 > 0:42:22'London's premier picnic hotspot.'

0:42:22 > 0:42:25- Have a mean slice. - Thanks a lot.

0:42:25 > 0:42:28We tried to do three very different things with broad beans

0:42:28 > 0:42:31and I think we've accomplished our mission.

0:42:31 > 0:42:34- I like the egg with the broad beans.- It's really, really good.

0:42:34 > 0:42:37- What do you think of the ful? - Absolutely delicious.

0:42:37 > 0:42:40I had my hand slapped and was told to stop eating it,

0:42:40 > 0:42:42because you'd be arriving later.

0:42:42 > 0:42:44LAUGHTER

0:42:44 > 0:42:47- I think we made a very good team. - I really enjoyed it.

0:42:47 > 0:42:49Cheers to the broad bean.

0:42:49 > 0:42:52- And shukran, thanks for a very nice day.- Thank you, shukran.

0:42:56 > 0:43:01Chives and chervil, marjoram, parsley and basil.

0:43:01 > 0:43:03Perfect made into a salsa verde,

0:43:03 > 0:43:05spooned over sliced new potatoes

0:43:05 > 0:43:08and packed into the hamper.

0:43:08 > 0:43:12In the fish mongers, two great value treats to look out for

0:43:12 > 0:43:14are the much underrated bream

0:43:14 > 0:43:17and the deliciously delicate trout.

0:43:17 > 0:43:20Fantastic poached and flaked into salads.

0:43:20 > 0:43:24Also look out for big, juicy cherries.

0:43:24 > 0:43:27Lovely made into a sweet, red-blooded pie.

0:43:29 > 0:43:34If you're celebrating a special occasion with friends this summer,

0:43:34 > 0:43:38where better to do it than on Britain's beautiful coastline?

0:43:38 > 0:43:41Some of my most memorable meals have taken place on the beach.

0:43:41 > 0:43:44It's hard to beat fresh fish plucked straight from the water

0:43:44 > 0:43:47and cooked simply on a barbecue.

0:43:47 > 0:43:49'I've come to Newquay in Cornwall

0:43:49 > 0:43:53'to cook some of the local summer fish on offer.

0:43:53 > 0:43:58'I've roped in a team of anglers to do the hard work.

0:43:58 > 0:44:02'Using a variety of techniques, they'll be trying to catch

0:44:02 > 0:44:05'as big a haul as possible.

0:44:05 > 0:44:08'The deal is they catch it, I'll cook it.'

0:44:08 > 0:44:10Good morning, everyone, on what I hope will be

0:44:10 > 0:44:13a very fishy and eventful day.

0:44:13 > 0:44:17- Does it feel fishy today? - I can smell it in the air.

0:44:17 > 0:44:20- You can smell it? OK. - It's looking quite active out there.

0:44:20 > 0:44:23Yeah, I saw the birds. They're all after something.

0:44:23 > 0:44:25Where there's little things, there'll be bigger things.

0:44:25 > 0:44:29So, the idea today is that you go out and catch it

0:44:29 > 0:44:32and bring it back and I'll cook it.

0:44:32 > 0:44:34We're approaching it from different styles.

0:44:34 > 0:44:37- You're going out on your kayak. - I am, yeah.

0:44:37 > 0:44:41- You two are fishing from a boat. - Correct.- And you're spear fishing.

0:44:41 > 0:44:44Yeah, I'll be the one getting in the water and getting a bit chilly.

0:44:44 > 0:44:46Seems like a nice day, visibility wise,

0:44:46 > 0:44:49and hopefully there's some quarry for us.

0:44:49 > 0:44:52What are the kinds of fish that are going to come back today?

0:44:52 > 0:44:57We can look at things like pollock, gilt-head bream,

0:44:57 > 0:45:01couch's bream, black bream, gurnard, ling.

0:45:01 > 0:45:03John Dory, if you're lucky.

0:45:03 > 0:45:05There's some of them are moving in this area.

0:45:05 > 0:45:07They actually breed here during the summer.

0:45:07 > 0:45:10- Might even get an octopus. - Yeah, that would be quite fun, eh?

0:45:10 > 0:45:12So it may surprise some people that actually

0:45:12 > 0:45:15there's a hell of a lot of variety around here.

0:45:15 > 0:45:18- Yeah.- And very tasty varieties.

0:45:18 > 0:45:22- Yeah, that depends on you, doesn't it? - THEY LAUGH

0:45:22 > 0:45:25Shall we get on with it? Because fishing time is precious.

0:45:25 > 0:45:27- Let's go catch some fish. - Let's do it.

0:45:27 > 0:45:30Their oceanic shopping list has certainly whetted my appetite,

0:45:30 > 0:45:34though the fish I'm hoping for above all would be a sea bass.

0:45:36 > 0:45:39This wonderful, meaty treat

0:45:39 > 0:45:42moves closer inshore with the warmer summer waters.

0:45:42 > 0:45:45If we could bag ourselves a freebie today, I'd be over the moon.

0:45:49 > 0:45:52My fishy gang are using every weapon at their disposal

0:45:52 > 0:45:54to try and land the best catch of the day,

0:45:54 > 0:45:56but there's no knowing what they'll come back with

0:45:56 > 0:45:59and that does leave me with a slight dilemma

0:45:59 > 0:46:02of what to serve with our pot luck fish supper.

0:46:06 > 0:46:09I'm going to make a really delicious chargrilled red pepper dish

0:46:09 > 0:46:13that goes fabulously well with all types of barbecued fishes.

0:46:13 > 0:46:19So take a good pick of peppers, stick them straight on to the barbecue.

0:46:19 > 0:46:22The idea here is to really get them as blackened as possible.

0:46:22 > 0:46:26All the taste is in that lovely charriness.

0:46:26 > 0:46:33It's very hot, but I have a perverse joy in working with the pain.

0:46:34 > 0:46:38Out on the water, Katie and the guys' expertise is paying dividends,

0:46:38 > 0:46:41but if catching your own fish sounds a little too strenuous,

0:46:41 > 0:46:46seek out the day's freshest fish at the local fishmongers instead.

0:46:49 > 0:46:52Well, the tide's creeping up behind me. I'm going to peel the peppers.

0:46:52 > 0:46:56They are nice and cool and just look how easily this comes away.

0:46:56 > 0:46:59Really simple. It just slides off.

0:46:59 > 0:47:03And I can smell them. It's a sweet smell.

0:47:03 > 0:47:06Absolutely delicious.

0:47:06 > 0:47:08It's quite a slimy work.

0:47:08 > 0:47:13It would be tempting to wash the peppers to just rinse off any black bits,

0:47:13 > 0:47:16but don't do that or you'll rinse away all the lovely

0:47:16 > 0:47:18charred taste that you've just achieved.

0:47:20 > 0:47:22Tear the skinned peppers into fat, finger-sized strips,

0:47:22 > 0:47:25add the zest of a lemon and season.

0:47:25 > 0:47:29A really good grinding of black pepper - nothing wimpy here.

0:47:29 > 0:47:33Finally, chop some fresh garlic, add a generous handful of capers

0:47:33 > 0:47:36and some chopped anchovy fillets.

0:47:36 > 0:47:39Finish off with a liberal glug of olive oil

0:47:39 > 0:47:42and some roughly torn mint and basil leaves.

0:47:42 > 0:47:45This is really ballsy stuff.

0:47:45 > 0:47:48It's sweet peppers, tangy capers and lemon,

0:47:48 > 0:47:53kind of, really "rargh" anchovies and a real...

0:47:55 > 0:47:57..stab of garlic.

0:47:57 > 0:48:01It's not subtle cooking, but it's really tasty.

0:48:03 > 0:48:06The question is, just what am I going to be serving

0:48:06 > 0:48:08with my roasted red-pepper salad?

0:48:08 > 0:48:11- Hello.- Ah, the mermaid returns.

0:48:11 > 0:48:14- Yeah, I got my legs back. - What's in the goody bag?

0:48:14 > 0:48:18- I've brought about eight or nine mackerel.- Stiff as a board.

0:48:18 > 0:48:22Super fresh. That lovely green, shiny...

0:48:22 > 0:48:28- I call them the tigers of the sea. - Wow, look at that. Good offerings.

0:48:28 > 0:48:32- Thank you.- Go forth to the sea and clean your fishies.- I shall.

0:48:32 > 0:48:35The spear fisherman.

0:48:35 > 0:48:38I thought you were going to come out of the sea like Ursula Andress

0:48:38 > 0:48:39holding a spear gun.

0:48:39 > 0:48:42- Nothing quite so elegant. - Look at those.

0:48:43 > 0:48:47Too fat pollock expertly shot through the head.

0:48:47 > 0:48:49Spider crabs, which...

0:48:49 > 0:48:51there's not much of a taste for in this country,

0:48:51 > 0:48:53but these are really good eating.

0:48:53 > 0:48:57And those are whopping great mussels. Thank you very much.

0:48:57 > 0:48:59- It was my pleasure.- This is great.

0:49:00 > 0:49:04Ah - the boaters.

0:49:04 > 0:49:05Wow, you've had a haul, guys.

0:49:05 > 0:49:08- There we go.- Let's have a look. Bring your box closer.

0:49:08 > 0:49:10I'm going to stick it on the ground. There we go.

0:49:10 > 0:49:15Another fat pollock and another good fish,

0:49:15 > 0:49:19but not seen a lot on the fish counters - a ballan wrasse.

0:49:19 > 0:49:21I think they're delicious.

0:49:21 > 0:49:25I've actually eaten a few myself and, yeah, I think they are quite good.

0:49:25 > 0:49:28Well, we might not have got a bass, but we've certainly got variety.

0:49:28 > 0:49:31We can have a mixed fish grill for everyone. That's today's special.

0:49:31 > 0:49:35It doesn't get more special than super-fresh fish

0:49:35 > 0:49:39and so long as you remember my two golden rules,

0:49:39 > 0:49:42it's super simple to cook on the barbecue.

0:49:42 > 0:49:45If you put them on a wet, it's guaranteed that they'll stick

0:49:45 > 0:49:49so they should go on as dry as you can possibly get them.

0:49:51 > 0:49:53A good, crusty layer of salt

0:49:53 > 0:49:58also helps the fish stay slightly raised off the barbecue grill.

0:50:00 > 0:50:03It's crucial not to overcook fish on the grill.

0:50:03 > 0:50:07That way, you'll get the best of its wonderfully succulent flesh.

0:50:07 > 0:50:11The smell coming off this fish is really fantastic.

0:50:11 > 0:50:14Can we have some mackerel, guys? Mackerel ahoy!

0:50:16 > 0:50:19You couldn't get it fresher than that, eh?

0:50:19 > 0:50:22If it was any fresher, you'd have to spank it.

0:50:22 > 0:50:24Help yourselves to a beer, by the way.

0:50:24 > 0:50:28- Shall we have these as a little starter?- I reckon.

0:50:28 > 0:50:30Pop a few of these open.

0:50:30 > 0:50:33So, those can simply sit on the grill.

0:50:33 > 0:50:37If you're celebrating a special occasion with friends or family,

0:50:37 > 0:50:40it doesn't get much better than this.

0:50:40 > 0:50:43Fresh as you like, grilled on a beach barbecue.

0:50:43 > 0:50:45Mm. That's absolutely perfect.

0:50:47 > 0:50:50- Oh, my God. Oh, my God. - Thanks for that, Colin.

0:50:50 > 0:50:52Colin, come and have a mussel.

0:50:52 > 0:50:55Try that.

0:50:56 > 0:51:00- They don't need anything on them at all.- That is excellent.

0:51:00 > 0:51:02They don't need a thing on them.

0:51:03 > 0:51:05With starters over, it's time for our main.

0:51:08 > 0:51:13Plates of beautifully barbecued mackerel, ballan wrasse and pollock,

0:51:13 > 0:51:17laden with my cool roasted red-pepper salad. Heavenly.

0:51:18 > 0:51:22- It's good, isn't it? - It's just completely melts in your mouth, that does.- It's nice.

0:51:22 > 0:51:26It's really nice. It's lovely.

0:51:28 > 0:51:31As we're tucking in, I spot a spear fisherman coming from the waters

0:51:31 > 0:51:34and it looks like he's caught something mighty special.

0:51:36 > 0:51:39You've got the one fish we've been looking for all day.

0:51:39 > 0:51:43- Where did you get that?- Just out there. About 20 metres out.

0:51:43 > 0:51:50This guy has just come out of the water and he's got a bass.

0:51:50 > 0:51:53- If I cook it for you, can we put it on our barbecue?- Of course you can.

0:51:53 > 0:51:56- Would you like to come and eat? - Yeah, sure thing.- Fantastic.

0:51:56 > 0:51:58- Well done, dude.- No worries.

0:52:00 > 0:52:02What better way to finish the day

0:52:02 > 0:52:06than with my all-time favourite summer fish, the sea bass.

0:52:08 > 0:52:10- You ordered the bass.- Lovely.

0:52:10 > 0:52:12- There you go. - Can I just pick at a bit?

0:52:12 > 0:52:15- Yeah, pick at a bit. Well done, by the way.- That's good.

0:52:15 > 0:52:18- You're a genius.- That is nice.

0:52:18 > 0:52:22You couldn't get more fresh as well, eh?

0:52:22 > 0:52:25Really firm, really meaty.

0:52:25 > 0:52:30You can actually slightly taste this slight, kind of, crabbiness to it

0:52:30 > 0:52:32from all the little shellfish it's been picking up

0:52:32 > 0:52:35on the bottom as well as the other little fishes it hunts in the sea.

0:52:35 > 0:52:39It's an amazing-tasting fish. Absolutely delicious.

0:52:45 > 0:52:48You don't need to go to the seaside to enjoy fabulous fish.

0:52:48 > 0:52:52Here's a simple sea bass recipe that brings the beach

0:52:52 > 0:52:56into your kitchen and makes for a really special snack.

0:52:56 > 0:53:00Thinly slice a red onion, plunge in boiling water

0:53:00 > 0:53:04with bay leaves and peppercorns and leave to soften for 30 seconds.

0:53:05 > 0:53:10Dice a couple of avocados, add a squeeze of lime juice,

0:53:10 > 0:53:15a pokey green chilli, some fragrant coriander and a dash of sunflower oil.

0:53:18 > 0:53:22Drain the onions, smother in the juice of an orange and lime

0:53:22 > 0:53:26and sprinkle with dried oregano and salt.

0:53:27 > 0:53:31Leave for an hour and they'll turn a punky electric pink.

0:53:33 > 0:53:37Sprinkle the sea bass with a perky cumin and chilli seasoning

0:53:37 > 0:53:40then grill for about five minutes.

0:53:42 > 0:53:46Layer the ingredients onto a warm tortilla

0:53:46 > 0:53:51and indulge in these ludicrously tasty bass tacos with pickled pink onions.

0:53:56 > 0:53:58Wowee.

0:54:03 > 0:54:05Now, we're not cooking live in the studio today.

0:54:05 > 0:54:08Instead, we're showing you some of the highlights

0:54:08 > 0:54:10from the Saturday Kitchen recipe archives.

0:54:10 > 0:54:12Still to come on today's Best Bite...

0:54:12 > 0:54:16Two-Michelin star chef Sat Bains takes on London boy Adam Byatt

0:54:16 > 0:54:19in the Saturday Kitchen omelette challenge.

0:54:19 > 0:54:22Nathan Outlaw is probably the best seafood chef in the world.

0:54:22 > 0:54:26This Cornish pollock recipe with squid and mussels

0:54:26 > 0:54:27is totally delicious, too.

0:54:27 > 0:54:30Pop star Peter Andre faces his food heaven or food hell.

0:54:30 > 0:54:34Did he get the roasted loin of lamb with sweet potato for food heaven

0:54:34 > 0:54:38or a red lentil tarka dahl with naan bread for food hell?

0:54:38 > 0:54:40You can find out at the end of today's show.

0:54:40 > 0:54:43Now, though, it's time to spice things up

0:54:43 > 0:54:46with a cracking curry recipe from Atul Kochhar.

0:54:46 > 0:54:49- So, what are we cooking? - Well, we're cooking curry kapitan,

0:54:49 > 0:54:52- which is a recipe I picked up in Penang in Malaysia.- Yes.

0:54:52 > 0:54:54And the ingredients and need for that

0:54:54 > 0:54:57are shallots, lemongrass, ginger flower,

0:54:57 > 0:55:01lemon - or lime, you can use - belachan, which is a must ingredient.

0:55:01 > 0:55:03- If you can't get belachan... - This is shrimp paste, yeah?

0:55:03 > 0:55:05You can use a fish sauce just in case.

0:55:05 > 0:55:09- You can buy it, but that Thai fish sauce, you could get away with that. - Absolutely. Absolutely.

0:55:09 > 0:55:12And palm sugar, which is a must, kaffir lime leaf, turmeric -

0:55:12 > 0:55:14we're using powdered turmeric,

0:55:14 > 0:55:16but we should have used fresh turmeric stems.

0:55:16 > 0:55:19- We can't get fresh turmeric easily. - Well, you can't get this easily.

0:55:19 > 0:55:21I'll get a knife for you, James.

0:55:21 > 0:55:24It looks like something you'd buy in a flower shop in a service station.

0:55:24 > 0:55:27- What this?- Come on, James. - This is ginger flower.

0:55:27 > 0:55:31This is ginger flower, so you've got stem, root and this is the flower.

0:55:31 > 0:55:35It's got a unique flavour and taste of its own. It works really well.

0:55:35 > 0:55:38We need a campaign to get this coming to the UK.

0:55:38 > 0:55:41And this is one of the things you've picked up on your travels?

0:55:41 > 0:55:44- Absolutely.- Right, so we're going to make this paste.

0:55:44 > 0:55:46If you can make the roundels of onions for me, please.

0:55:46 > 0:55:49I'll chop a few of those as well. We can then start making this paste

0:55:49 > 0:55:52because this paste is pretty straightforward, isn't it?

0:55:52 > 0:55:58Yes, it is. We just chop it roughly and then put it in the blender.

0:55:58 > 0:56:00Ginger.

0:56:00 > 0:56:03I don't need to peel the ginger for this because it's a beautiful paste.

0:56:03 > 0:56:08A bit of garlic. Plenty of garlic. So tell us about Malaysian food then. Why Malaysia's?

0:56:08 > 0:56:11Malaysia was the hub of spice route.

0:56:11 > 0:56:15Melaka was the main place where all the ships would go and dock

0:56:15 > 0:56:19first before they would actually go into Indonesia to get the spices.

0:56:19 > 0:56:22And Chinese were actually trading with Malaysia

0:56:22 > 0:56:25from the sixth century onwards.

0:56:25 > 0:56:29English and, I would say, European ships went there very late,

0:56:29 > 0:56:32not until 15th century and that's when the monopoly

0:56:32 > 0:56:34from the Arab traders was broken

0:56:34 > 0:56:38and Europeans started selling to Malaysia.

0:56:38 > 0:56:43And that has kind of brought a new world of new spices into Europe.

0:56:43 > 0:56:49- Candlenut as well, James. - Candlenut.- Yes, which is like...

0:56:49 > 0:56:51- Macadamia, isn't it? - Macadamia nut, yeah.

0:56:51 > 0:56:54Turmeric - I would use turmeric root, but we don't have that.

0:56:54 > 0:56:56I'm going to toast the belachan.

0:56:56 > 0:56:59- Now, this thing smells like the devil.- Come on, James. It's food.

0:56:59 > 0:57:03It does smell like the devil though, that.

0:57:03 > 0:57:06- Do you want me to throw all this lot in as well?- Yeah, please.- All this?

0:57:06 > 0:57:10- All of it.- All that?- All of it, chef. - I'm just checking.- All of it, chef.

0:57:10 > 0:57:15- And my ginger flower as well.- Just chop that out?- Chop that out, yeah.

0:57:15 > 0:57:20Whole thing. Leave the stem alone. Don't need the stem. That's it, chef.

0:57:20 > 0:57:26- That's it, that's it, that's it. No more.- Right. Toasting that.

0:57:26 > 0:57:28- And that also goes in. Sorry.- Whoa!

0:57:28 > 0:57:31- Oh, where's James? Fainted. - Not good, is that stuff, is it?

0:57:31 > 0:57:34It's great stuff, what are you talking about?

0:57:34 > 0:57:39I've been to the factory also, James, and I had no mask on.

0:57:40 > 0:57:43I cannot describe the smell of that thing.

0:57:43 > 0:57:46We're going to make a perfume for you later and you can take that home.

0:57:47 > 0:57:51Shrimp paste perfume. Right, once it's cooked it tastes really nice.

0:57:51 > 0:57:54I'm sure it does. Lovely. Right, lemongrass.

0:57:54 > 0:57:56Everything, chef.

0:57:56 > 0:58:00- Everything.- Everything in. A little bit of water for me, please.

0:58:00 > 0:58:02- And blend it all together. - Water, blitz.

0:58:02 > 0:58:06So the only thing that we haven't got is the leaves over here

0:58:06 > 0:58:10and the palm sugar, there.

0:58:10 > 0:58:12The palm sugar, which goes in later.

0:58:12 > 0:58:16- I'll get the wok going, and this pan is here for...- Now, chicken.

0:58:16 > 0:58:20- This is the marinade for the chicken.- Yeah. On the skin...

0:58:20 > 0:58:25Sorry, skin on, on the bone, add turmeric and salt.

0:58:26 > 0:58:29Maybe just a dash of oil as well.

0:58:31 > 0:58:33So the spice is the same in Malaysia?

0:58:33 > 0:58:36You get that same cross-reference with spices in Malaysia and India?

0:58:36 > 0:58:39Yeah, pretty much the same. The biggest, starkest difference that I saw was

0:58:39 > 0:58:42Malaysia uses all the fresh spices

0:58:42 > 0:58:44whereas rest of the world, even, I would say,

0:58:44 > 0:58:49India too, uses mainly powdered spices.

0:58:51 > 0:58:55So there is a unique flavour to it in every Malaysian dish.

0:58:55 > 0:58:58It's purely because the fresh spices give very different flavours.

0:58:58 > 0:59:04- Don't you want to marinade that in the fridge?- Uh... Yes, chef. THEY LAUGH

0:59:04 > 0:59:07The idea was he was supposed to marinade that one in the fridge.

0:59:07 > 0:59:09I'm very confused with you today.

0:59:09 > 0:59:13Don't worry, nobody noticed.

0:59:13 > 0:59:15- I'll take that one out. - Take that one out.

0:59:15 > 0:59:17So how long will we marinade this for, chef?

0:59:17 > 0:59:19Normally I would marinade it overnight.

0:59:19 > 0:59:22Or you could do it for 30 seconds.

0:59:23 > 0:59:26- It's James' world. - Now, in there we've got...

0:59:26 > 0:59:29- This is just turmeric and salt. - Turmeric and salt only.- That's it?

0:59:29 > 0:59:35- And a little bit of oil. OK, I think the spices are ready.- OK.

0:59:36 > 0:59:38Could you actually make that beforehand?

0:59:38 > 0:59:41- I suppose you could do and keep that.- Easily. Easily.

0:59:41 > 0:59:43- You could make loads of it and freeze it.- Right.

0:59:43 > 0:59:47- Now, you call this a captain's curry.- Yes.

0:59:47 > 0:59:50Why the reference with the captain's curry?

0:59:50 > 0:59:54A long time ago,

0:59:54 > 0:59:57the first time I came on this show, I cooked captain's curry,

0:59:57 > 0:59:59but that was from the Western Ship.

0:59:59 > 1:00:02It was one of the English ships which was sailing,

1:00:02 > 1:00:05maybe in India or Malaysia or Indonesia.

1:00:05 > 1:00:07Picked up the spices and cooked the curry for the captain,

1:00:07 > 1:00:09which the captain loved.

1:00:09 > 1:00:12And since then it was kind of knighted as captain's curry.

1:00:12 > 1:00:17The Chinese ships used to sail to Malaysia from the sixth century onwards,

1:00:17 > 1:00:20and obviously, the Chinese don't use curries.

1:00:20 > 1:00:22But they picked up spices from Malaysia

1:00:22 > 1:00:24and started using it on the ship.

1:00:24 > 1:00:27The captain obviously loved it and it was called captain's curry.

1:00:27 > 1:00:30You need to be on the Discovery Channel, mate, with all this history.

1:00:30 > 1:00:33- Should I? Another plug here.- Right, we've got our onions in there.

1:00:33 > 1:00:37- You want these fried little onion rings, is that right?- Yes, please.

1:00:37 > 1:00:40- OK.- Shallots, sorry.- Shallot rings. They don't take very long.

1:00:40 > 1:00:44The idea of this, you cook it until it separates, is that right?

1:00:44 > 1:00:47You have to cook the spice paste until the oil separates.

1:00:47 > 1:00:50- That's very important.- Don't put the chicken straight in,

1:00:50 > 1:00:52- you need to make sure it's separated.- Exactly.

1:00:52 > 1:00:55Otherwise, the garlic, ginger and raw onion flavour will be too strong.

1:00:55 > 1:00:59Right. I'm frying off these little onion rings here.

1:00:59 > 1:01:01So what was the most interesting thing you found out there?

1:01:01 > 1:01:05You talk about the ginger flower, anything else you found out in Malaysia?

1:01:05 > 1:01:10I went and stayed with a tribe in Sarawak region for a few nights.

1:01:10 > 1:01:14And that was an eye opening experience. It was very different.

1:01:14 > 1:01:17It's a different world altogether.

1:01:17 > 1:01:19They gather all of their food from the jungle.

1:01:19 > 1:01:22They use different types of jungle leaves

1:01:22 > 1:01:25and the food that they cook is absolutely unique.

1:01:25 > 1:01:29I learnt a chicken recipe which is cooked in bamboo.

1:01:29 > 1:01:33And they get this leaf from the jungle called bungkang leaf,

1:01:33 > 1:01:36and the chicken is marinated in this leaf, stuffed in the bamboo

1:01:36 > 1:01:40and then barbecued over an open fire. Absolutely delicious.

1:01:40 > 1:01:44Nothing much in there, little bit of ginger flower and ginger stem.

1:01:44 > 1:01:48- And bungkang leaf and salt. - Bungkang leaf?- Bungkang leaf.

1:01:48 > 1:01:51Coming to a supermarket near you! There you go.

1:01:51 > 1:01:54- So, anyway, you're cooking that nicely.- Cooking that through.

1:01:54 > 1:01:57What do you want doing with this? Just cucumber and mint?

1:01:57 > 1:02:00Yes, slightly thicker slices, please.

1:02:00 > 1:02:04And leaves to be picked nicely, washed, kept on a red towel!

1:02:07 > 1:02:11- Right.- Is that all right for you? Thicker?

1:02:11 > 1:02:14They're all going for their own particular rally.

1:02:14 > 1:02:18- Yes, thicker slices. Sliced chilli.- Sliced chilli.

1:02:18 > 1:02:21Now, the last time you were on, you had, what?

1:02:21 > 1:02:25Three restaurants, four restaurants? Now, how many?

1:02:25 > 1:02:28- I had two restaurants that time. - Two.- No, three.- Three!

1:02:28 > 1:02:32- How many have you got now?- I've got four restaurants.- Four restaurants.

1:02:32 > 1:02:35- Tell us about this one then. - The fourth one is called Colony.

1:02:35 > 1:02:38It's in Marylebone High Street.

1:02:38 > 1:02:40And it's called Colony

1:02:40 > 1:02:45because I like to do food from wherever English colonies used to be.

1:02:45 > 1:02:47And inspiring food from there.

1:02:47 > 1:02:51So not necessarily food from the colonial period,

1:02:51 > 1:02:53but from those particular places, so I've got food

1:02:53 > 1:02:58from Malaysia, Asia, India, Sri Lanka and the Caribbean as well.

1:02:58 > 1:03:01There you go. Where's your coconut milk?

1:03:01 > 1:03:05Well, the chicken has gone in now. Coconut milk.

1:03:08 > 1:03:09- This is tinned coconut milk.- Yes.

1:03:09 > 1:03:12If you try to make fresh coconut milk,

1:03:12 > 1:03:14you would have to buy a truckload of coconuts in this country.

1:03:14 > 1:03:20And then maybe two will work. And palm sugar. Add a pinch of salt.

1:03:20 > 1:03:22And then you cook that for how long?

1:03:22 > 1:03:25- It'll cook for a good 20 minutes. - Yes.

1:03:25 > 1:03:28- And then funnily enough...- We let it simmer.- ..we end up with this.

1:03:28 > 1:03:31- Pretty much.- In here, you want a few of these onions, is that right?

1:03:31 > 1:03:33A few of those onions go in.

1:03:33 > 1:03:36It's quite unusual putting the onions at the end of cooking.

1:03:36 > 1:03:39The idea of these onions is to get a nice crunch.

1:03:39 > 1:03:42With a lot of Indian food, you caramelise the onions first off.

1:03:42 > 1:03:45Normally, Malaysians would do that too, but this particular recipe

1:03:45 > 1:03:48uses towards the end, so you get a nice crunch from the onions.

1:03:49 > 1:03:52There's your cucumber, ready.

1:03:52 > 1:03:56- And you want some mint in there as well?- Yes, why not.- In this one?

1:03:56 > 1:03:58- Yes, please.- There you go.

1:03:59 > 1:04:01That's ready.

1:04:01 > 1:04:03Last time I tried to arrange something like that,

1:04:03 > 1:04:06you were laughing at me, so I haven't bothered this time.

1:04:06 > 1:04:09I wasn't! There you go. Pop that there.

1:04:09 > 1:04:12- So just plain rice with that. - Plain rice.

1:04:14 > 1:04:18- You can use glutinous rice. Very simple cooking as well.- Absolutely.

1:04:18 > 1:04:22- Absolutely, and it cooks fast. Comes across very well.- Ready?

1:04:22 > 1:04:24I am ready, chef.

1:04:26 > 1:04:31- Here we go.- Then we have the crispy onions.- Put that on top.

1:04:31 > 1:04:35Some of the sauce. Crispy onion, chillies. They go on top.

1:04:35 > 1:04:39- So remind us what that is again. - It's called curry kapitan,

1:04:39 > 1:04:43- from Malaysia. - I told you he was a genius.

1:04:48 > 1:04:50I'll tell you what, this smells incredible.

1:04:50 > 1:04:54That ginger flower is just...! There you go. Have a seat there.

1:04:54 > 1:04:56- Look at that!- There you go. Dive into that!

1:04:56 > 1:05:00- It's absolutely wonderful!- This is chef's grub, isn't it?- Definitely.

1:05:00 > 1:05:03- Bit early for curry.- It's never early in the morning for a curry!

1:05:03 > 1:05:08I actually ate at your Colony place the other day without realising it was you. Beautiful food. Thank you.

1:05:08 > 1:05:10- I'll just take a little bit. - Dive in.

1:05:10 > 1:05:13The spices with the ginger flower makes all the difference,

1:05:13 > 1:05:15but if you didn't have that?

1:05:15 > 1:05:18It's an optional ingredient, but use extra ginger then.

1:05:18 > 1:05:21It smells a little bit like rosewater. Not strong.

1:05:21 > 1:05:26- It's got a little nutty flavour, actually.- Fit for a captain.

1:05:26 > 1:05:29- Very nice.- Dive in, guys. And it's not just great with chicken,

1:05:29 > 1:05:32- you can do it with fish.- You can do it with fish and lamb. Easily.

1:05:32 > 1:05:35Do you think the secret to good Indian cuisine is the pastes

1:05:35 > 1:05:38and stuff, for the marinades and that?

1:05:38 > 1:05:41Cooking them, actually, rather than just making the paste.

1:05:41 > 1:05:43A lot of people will make the mistake of putting it in the oil,

1:05:43 > 1:05:47not in the right temperature oil, which is extremely critical.

1:05:47 > 1:05:53And saute the paste, cook it until the oil separates from the masala, which is extremely important.

1:05:58 > 1:06:01If you fancy having a go at that dish, then the recipe

1:06:01 > 1:06:04is on our website along with all of the others from the entire series.

1:06:04 > 1:06:07Just go to bbc.co.uk/recipes.

1:06:07 > 1:06:11Now, Sat Bains is famous for the slow poached eggs

1:06:11 > 1:06:14he made for The Great British Menu. Let's see how he copes

1:06:14 > 1:06:16when we ask him to cook a little bit quicker this time.

1:06:16 > 1:06:18It's the omelette challenge.

1:06:18 > 1:06:20Right, let's get down to business.

1:06:20 > 1:06:23Now, Sat, it's your first time on the show, the omelette challenge.

1:06:23 > 1:06:26- Who would you like to beat on our board?- Raymond Blanc, please.

1:06:26 > 1:06:30Unfortunately, that's not a minute and a half, that's an hour and a half.

1:06:30 > 1:06:33- Exactly!- Adam? In the blue board? Hopefully going a little bit higher?

1:06:33 > 1:06:36Our Sarge on the board there, been texting me this morning,

1:06:36 > 1:06:38messaging me, telling me to hurry up.

1:06:38 > 1:06:42- Actually, there's a little bit of a gap.- I've not slept.

1:06:42 > 1:06:44This is five days of no sleep and lots of make-up.

1:06:44 > 1:06:47- This is the moment. Put your hand down. - I'm just checking the temperature.

1:06:47 > 1:06:50Let's put the clock on the screens, please. Three egg omelette,

1:06:50 > 1:06:53let's cook as fast as you can. You ready? 3,2,1, go.

1:07:02 > 1:07:06Plenty of butter going in there. You've done it before, you see.

1:07:07 > 1:07:12- Look at the concentration on these two. - GONG BANGS

1:07:12 > 1:07:16This is grown men you're watching here!

1:07:16 > 1:07:17I love it,

1:07:17 > 1:07:21- he does that and he struts around like some chicken in a farmyard! - GONG BANGS

1:07:21 > 1:07:23- Stop the clock! - APPLAUSE

1:07:23 > 1:07:25Pretty good, pretty good.

1:07:25 > 1:07:27- Are them timers calibrated? - Calibrated?!

1:07:30 > 1:07:34- That's scrambled!- It's an omelette.- That's an omelette too.

1:07:35 > 1:07:38That's scrambled, James, come on!

1:07:42 > 1:07:46- Sat. You're on the board. - 19, I think.

1:07:47 > 1:07:50- Is that what time you did it in practice?- No, I haven't done it?

1:07:50 > 1:07:54- Yeah, come on.- Truth. - You did it in 25.88 seconds.

1:07:54 > 1:07:57So for a first effort, that is pretty good.

1:07:57 > 1:07:59APPLAUSE

1:08:03 > 1:08:08- Adam.- Yes?- Scrambled egg. Is there a scrambled egg competition as well?

1:08:08 > 1:08:11I reckon with a bit of smoked salmon...

1:08:11 > 1:08:17You did it quicker at 19.76. You did quicker than Nick Nairn.

1:08:17 > 1:08:25You did it quicker than Michael Caines. You did it in 18.64 seconds.

1:08:25 > 1:08:30- Well done.- But it's still scrambled eggs, so back on there!- Come on!

1:08:30 > 1:08:32The power I have on this show!

1:08:37 > 1:08:41Nathan Outlaw learned how to cook fish from Rick Stein himself.

1:08:41 > 1:08:45Judging by this next recipe, he taught him very well.

1:08:45 > 1:08:47- Right, go on, what's the name of it? - Basically, it's like a stew,

1:08:47 > 1:08:49but a bit more of a modern take on a stew.

1:08:49 > 1:08:51It's not cooked for a long time.

1:08:51 > 1:08:54So we got the base of it is fish stock, shellfish stock,

1:08:54 > 1:08:58tomato, tarragon and saffron, with a little bit of the Cornish,

1:08:58 > 1:09:00well, ancient Cornish.

1:09:00 > 1:09:03So, we've got sustainable pollock, which I'm going to salt for an hour.

1:09:03 > 1:09:06- Then some squid and some mussels. - We have the late summer veg.

1:09:06 > 1:09:10Butternut squash and the leeks. We'll get straight on. You want me to do the sauce first.

1:09:10 > 1:09:13Yes, please, if you just put all of these stocks into this pan.

1:09:13 > 1:09:16Stock, and this, you say this yellow stuff,

1:09:16 > 1:09:20- this orange stuff that we have here, is made out of prawn carcasses?- Yes.

1:09:20 > 1:09:23We have some onions, some garlic and a little bit of carrot.

1:09:23 > 1:09:26And then we roast off the shell-on prawns for an hour,

1:09:26 > 1:09:29and then we make the stock from them, so it's a nice base,

1:09:29 > 1:09:32so I use it for all different sorts of things in the restaurant.

1:09:32 > 1:09:35- Bit of tarragon in there as well?- A bit of tarragon.

1:09:35 > 1:09:36And a bit of tomato as well.

1:09:36 > 1:09:39What we do with the pollock is basically,

1:09:39 > 1:09:42- got some Cornish sea salt here. - It had to be, didn't it, really?

1:09:42 > 1:09:45Yeah. A little bit different than the Essex...!

1:09:45 > 1:09:51- Different to the Essex one!- We put that in the fridge for an hour.

1:09:51 > 1:09:54It just draws out the water and stuff,

1:09:54 > 1:09:58so it cooks much more, with a bit of firmness to it.

1:09:58 > 1:10:00This is a good way to cook a lot of fish, really,

1:10:00 > 1:10:04if you cook mackerel, you can do it the same way as well.

1:10:04 > 1:10:07Mackerel is a smaller fish, so we do it for 20 minutes.

1:10:07 > 1:10:09You mix the salt with things like paprika

1:10:09 > 1:10:12and sometimes with different herbs. It's a nice way of doing stuff.

1:10:12 > 1:10:15- So you take it out after an hour and just wash it off.- OK.

1:10:18 > 1:10:22And then you get a little bit of kitchen paper and just pat it dry

1:10:22 > 1:10:26because otherwise it will stick to the pan if it's wet.

1:10:26 > 1:10:29Can you use a salted cod, you know, dried, salted cod?

1:10:29 > 1:10:33- Are you on about the bacalao? The Spanish stuff?- Yes.

1:10:33 > 1:10:37Well, this is where the idea came from. When I started doing this.

1:10:37 > 1:10:40What we have here is, you have to soak it overnight

1:10:40 > 1:10:42and change the water and stuff in the fridge.

1:10:42 > 1:10:45- That is quite heavily salted, that one.- Yes, it is.

1:10:45 > 1:10:48Usually takes about two, three days to do it properly.

1:10:48 > 1:10:52Right, to start off the dish I've got a little bit of olive oil in the pan.

1:10:55 > 1:10:56Turn it down a bit.

1:10:56 > 1:11:01Then we take the pollock and stick it in there and start the cooking.

1:11:01 > 1:11:04Always do it presentation side down which is a bit cheffy,

1:11:04 > 1:11:06but it looks nice when it's finished.

1:11:06 > 1:11:11- Next thing...- Emilia is taking note, presentation side down!- I am.

1:11:11 > 1:11:12Right, if we can...

1:11:12 > 1:11:15She's wondering where you can get pollock from, but anyway.

1:11:15 > 1:11:17Any good fish supplier should have that.

1:11:17 > 1:11:21It's quite a cheap fish as well, so it's good for that.

1:11:21 > 1:11:24It's also one of the sustainable fish, isn't it,

1:11:24 > 1:11:26that we should be promoting to be eaten?

1:11:26 > 1:11:31Yes, it's line caught, so it is much better than it being

1:11:31 > 1:11:33caught up in nets and being bruised and damaged.

1:11:34 > 1:11:37We have got our butternut squash.

1:11:37 > 1:11:39Can you just turn that down, James, please?

1:11:39 > 1:11:41I'll put it back on the heat.

1:11:41 > 1:11:44What I do with the squid, I'll cook it at the last minute,

1:11:44 > 1:11:47- so cutting it into rings. - Have you got that one?- Yeah.

1:11:47 > 1:11:51You have mussels there, it is right in the season now, with the mussels.

1:11:51 > 1:11:55- They're beautiful. - Fantastic. Really good.

1:11:55 > 1:11:58Where the restaurant is, we've actually got a mussel

1:11:58 > 1:12:01and oyster farm, so you see it in the restaurant, you look out

1:12:01 > 1:12:05- and you can see where it comes from. - Oh, lovely.

1:12:05 > 1:12:09Literally, Rock is just across the bay from your old boss, is it?

1:12:09 > 1:12:13That's right, there's a foot ferry that goes over to Padstow,

1:12:13 > 1:12:15that you can get all year round, which is quite good.

1:12:15 > 1:12:18- Pad-Stein cruisers or something like that?- Probably.

1:12:18 > 1:12:22Probably sponsored by him. He's done very well for the area, that man.

1:12:22 > 1:12:23Absolutely.

1:12:23 > 1:12:26He's done very well for my career, so two years I worked with him.

1:12:26 > 1:12:28It was a good time. That should be enough.

1:12:28 > 1:12:31- I spent a day queueing up for fish and chips.- A lot of people do.

1:12:31 > 1:12:35- Exactly.- Right, we have got our butternut squash

1:12:35 > 1:12:38and our leeks in there, which are raw.

1:12:38 > 1:12:41And also, we have some par-cooked new potatoes as well.

1:12:41 > 1:12:43Usually, in the summer, we use the Cornish news.

1:12:43 > 1:12:45They're the equivalent to the Jersey Royal.

1:12:45 > 1:12:48Whenever I see you cook, there is a simplicity about your food,

1:12:48 > 1:12:51that you learn from your old bosses like Rick Stein,

1:12:51 > 1:12:54the great Shaun Hill who has been on the show as well.

1:12:54 > 1:12:59Yes, them chefs, you should take on board how they do things.

1:12:59 > 1:13:00It's not complicated.

1:13:00 > 1:13:04Cooking isn't complicated, it is about practice and about learning.

1:13:04 > 1:13:07Emilia is going OK! Not convinced, Emilia?!

1:13:07 > 1:13:12- Has it ever gone wrong? Is there a story about it going wrong?- Yeah!

1:13:12 > 1:13:13You're about to watch it in 15 minutes!

1:13:13 > 1:13:18- Only joking!- Don't believe him!

1:13:18 > 1:13:22I am going to see him after the programme! The next one!

1:13:22 > 1:13:26Then what we do is take the sauce.

1:13:26 > 1:13:30Yes, reduce it down by about half.

1:13:30 > 1:13:31Blitz that up.

1:13:33 > 1:13:38- Have you got one of these, Brian?- I've got two.

1:13:38 > 1:13:43- A hand blender! A hand blender one and a proper one.- "I've got two".

1:13:43 > 1:13:46There you go. Right. Blitz this up.

1:13:46 > 1:13:48Always take this bit out, by the way,

1:13:48 > 1:13:52because otherwise, it creates a vacuum and it spurts everywhere.

1:13:52 > 1:13:56I'm going to blitz that up. And then this, you put the mussels in.

1:13:56 > 1:14:00Yes, if you can just pass that into that pan there, or strain it.

1:14:00 > 1:14:04- So it's nice and hot.- That's hot. Don't worry.- Nice and hot.

1:14:04 > 1:14:06And that will reduce it down fast.

1:14:06 > 1:14:10So, your restaurant that you're opening up, you have got like

1:14:10 > 1:14:15almost like a gourmet restaurant and a brasserie restaurant off the side?

1:14:15 > 1:14:18Well, the aim is, I am sort of like, I've been cooking in

1:14:18 > 1:14:22fine-dining restaurants for 15 years, but I do like the simpler things

1:14:22 > 1:14:25as well, so what this has allowed me to do is have two restaurants

1:14:25 > 1:14:28side-by-side, one very you can just go in and have a simple fish dish

1:14:28 > 1:14:31or a steak and a glass of wine, and the other one is where I would be

1:14:31 > 1:14:35cooking and you get the full Monty, I suppose, what I do, you know.

1:14:35 > 1:14:38The full Monty! So we have a little bit of tarragon here,

1:14:38 > 1:14:41- you want that in the sauce? - Yes, put that in at the end.

1:14:41 > 1:14:42We put in a bit of garlic

1:14:42 > 1:14:45and a bit of thyme into the pan as well with the vegetables.

1:14:45 > 1:14:48Nice with that. This is a one-pot wonder.

1:14:48 > 1:14:52Everything is cooking in there. All the flavours coming out of that fish

1:14:52 > 1:14:55- going into the vegetable. - I have a pan for your squid.

1:14:55 > 1:14:58We're cooking the squid. Really, really hot pan for this is the key.

1:14:58 > 1:15:01Nice hot pan, literally does take less than a minute.

1:15:01 > 1:15:03You can see that salt does firm it up.

1:15:03 > 1:15:08Yes, you see salmon and you cut it and it's got firmness.

1:15:08 > 1:15:11That cured affect on the fish. It retains all the flavours in there.

1:15:11 > 1:15:14It's not been lost in the pan.

1:15:14 > 1:15:15Often with Pollock and particularly cod

1:15:15 > 1:15:18when it's fresh like that, it kind of drops to bits.

1:15:18 > 1:15:19It just falls apart

1:15:19 > 1:15:23and then it's not nice when you're eating it. So, a nice, hot pan.

1:15:23 > 1:15:27A bit of squid and a few tentacles as well, which we'll just cut up.

1:15:30 > 1:15:32Can you use cuttlefish?

1:15:32 > 1:15:35I was in Italy and they had a really nice cuttlefish dish with the ink,

1:15:35 > 1:15:38and I thought we could use it in this sort of thing?

1:15:38 > 1:15:39- Cuttlefish?- Definitely.

1:15:39 > 1:15:44Cuttlefish is one of those things, where actually so much of it is

1:15:44 > 1:15:47exported, we do have it on the menu all the time, cuttlefish,

1:15:47 > 1:15:50because again, it's one of the things in Cornwall that are lovely.

1:15:50 > 1:15:51A lovely cuttlefish in England,

1:15:51 > 1:15:54there's some large one which is unbelievably good.

1:15:56 > 1:15:58That's just cooking now nicely.

1:15:58 > 1:16:00A little bit of colour on the veg, then.

1:16:00 > 1:16:05Yes, the caramelisation gives a bit more flavour as well.

1:16:05 > 1:16:08It makes what could be a boring stew a bit more exciting.

1:16:08 > 1:16:10That's ready now. Just put that into the pan as well.

1:16:10 > 1:16:14- The mussels are ready as well.- Yep.

1:16:14 > 1:16:16Bring that across so we can see that.

1:16:16 > 1:16:19- Literally, that just goes in for a minute, that's it.- Yes.

1:16:19 > 1:16:23- Straight out.- And that's pretty much it. And now we're ready to serve up.

1:16:23 > 1:16:25There's sauce in here, I've just heated it up

1:16:25 > 1:16:29and put a little bit of tarragon in there. Do you want to season that or are you happy with that?

1:16:29 > 1:16:32Use your expertise on that, James, and taste it, see if it's all right?

1:16:35 > 1:16:39- A touch of salt in there. Cornish salt, remember.- Oh, yeah.

1:16:41 > 1:16:45You've got the base of the squid and the vegetables there.

1:16:45 > 1:16:51- A few of these mussels in as well. - The colours look so vibrant

1:16:51 > 1:16:54with all of your cooking, really. That's the secret, if you get

1:16:54 > 1:16:57the right seasonal produce like the butternut squash

1:16:57 > 1:16:58and everything else.

1:16:58 > 1:17:00A lot of these things look after themselves.

1:17:00 > 1:17:02If you're buying right and getting it from good suppliers,

1:17:02 > 1:17:06there's no reason why... It just speaks for itself.

1:17:06 > 1:17:08You stop doing that in the restaurant, you stopped

1:17:08 > 1:17:12- buying from bigger suppliers, you use much more local suppliers.- Yes.

1:17:12 > 1:17:16The only one - I'm passionate about fish, but when we do use meat,

1:17:16 > 1:17:20we only use it from small farms.

1:17:20 > 1:17:22I buy the whole carcasses.

1:17:22 > 1:17:26And we will be using game that I will go and get ourselves.

1:17:26 > 1:17:29I have some friends that go out and shoot game.

1:17:29 > 1:17:34- And other than that, just fish on the menu.- Look how simple that is.

1:17:34 > 1:17:37- There you go. - Remind us what that is again.

1:17:37 > 1:17:40You've got Cornish fish stew, my version, with salt pollock,

1:17:40 > 1:17:42- mussels and a little bit of squid in the bottom.- Brilliant.

1:17:48 > 1:17:53- There you go. This is your first dish. Breakfast.- I am so impressed.

1:17:53 > 1:17:56- That happened so quickly, so easily.- Dive into that.

1:17:56 > 1:18:00The truth is, really, in the tasting. Taste the fish as well.

1:18:00 > 1:18:03It should just literally... It's cooked in real-time as well.

1:18:03 > 1:18:06And that salting, I've not seen that done before.

1:18:06 > 1:18:09If you want to keep it in the fridge,

1:18:09 > 1:18:12actually it makes it last longer as well. Three or four days longer

1:18:12 > 1:18:14than usual, fresh fish, it'll last in your fridge.

1:18:14 > 1:18:17If you salt it, then wash it, then put it back in the fridge.

1:18:17 > 1:18:20- Yep. Clingfilm it, then put it in there.- It smells really good.

1:18:20 > 1:18:22That's delicious. Are you guys going to taste it?

1:18:22 > 1:18:24Done in about seven minutes.

1:18:24 > 1:18:28- No excuses, now, Emilia.- I know. But you make it look easy.

1:18:28 > 1:18:32But that would fill me with fear and panic, having to do that.

1:18:32 > 1:18:34A lot of that can be prepared in advance.

1:18:34 > 1:18:38The salt and the stocks can be done, or you can buy the stocks. Good stocks, you can buy.

1:18:38 > 1:18:42And you don't have to do all the different fish, you could do just squid and vegetables.

1:18:42 > 1:18:46- But what happens if I got it wrong and gave someone food poisoning? - You wouldn't with that.

1:18:51 > 1:18:55Peter Andre has millions of fans all over the world, but will he

1:18:55 > 1:18:58win over the Saturday Kitchen viewers enough

1:18:58 > 1:19:00to get his food heaven? Let's find out.

1:19:00 > 1:19:03Everyone in the studio has made their minds up, I think, hopefully.

1:19:03 > 1:19:04Peter, just to remind you,

1:19:04 > 1:19:07food heaven would be this fellow over here, sweet potato,

1:19:07 > 1:19:11which could be sauteed off with lovely star anise.

1:19:11 > 1:19:14A little bit of onion served with this loin of lamb.

1:19:14 > 1:19:15And then served with amaranth,

1:19:15 > 1:19:19these lovely little salad leaves and these baby coriander cress.

1:19:19 > 1:19:22Alternatively, it could be the selection of stuff,

1:19:22 > 1:19:24predominantly looking at the lentils, which could be

1:19:24 > 1:19:29transformed into a lovely daal and served with home-made naan bread.

1:19:31 > 1:19:34That would be really nice. Some crispy onions on top.

1:19:34 > 1:19:37These guys are nodding. How do you think this lot have decided?

1:19:37 > 1:19:40We know what people at home wanted. 2-1 to heaven.

1:19:40 > 1:19:44- I actually think that they're both going to want to cook...- The lentils.

1:19:44 > 1:19:48But you can't, obviously, but I think that's what they both have chosen.

1:19:48 > 1:19:52- Split decision. 50-50.- OK.- Which means that you get sweet potato.

1:19:52 > 1:19:55Yes, but I actually think hell is going to be heaven.

1:19:55 > 1:19:59You can take that home with you, Peter, and cook it later, but there you go.

1:19:59 > 1:20:03- I'm converting.- After your signing. But we're going to cook this.

1:20:03 > 1:20:06First thing I want to get on is loin of lamb.

1:20:06 > 1:20:10The loin of lamb is probably one of the most expensive cuts of lamb that you can get.

1:20:10 > 1:20:14It's where the best end comes from. It's where you get lamb chops from.

1:20:14 > 1:20:18It's basically lamb chops without the bone, but the whole piece.

1:20:18 > 1:20:20Normally, you get seven chops off here,

1:20:20 > 1:20:21but it's just the eye of the meet.

1:20:21 > 1:20:25Chop in some onions, take the sweet potato, just peel that, please.

1:20:25 > 1:20:28- I'm doing that.- If you can take some slices and then deep fry them.

1:20:28 > 1:20:31That's that one. We use some black pepper.

1:20:31 > 1:20:34Put the salt on before and it doesn't dry out the meat or anything?

1:20:34 > 1:20:36No, because this is really quick to cook.

1:20:37 > 1:20:40So we just literally straight in a pan.

1:20:40 > 1:20:43It literally takes about eight minutes to cook, that's all.

1:20:43 > 1:20:49- A touch of butter.- Lovely. - We'll fry this off quite quickly.

1:20:49 > 1:20:51Just get some nice colour on there.

1:20:51 > 1:20:54That goes straight into there. Now, what we're going to do...

1:20:56 > 1:21:01Once we get a nice bit of colour, just move that to one side.

1:21:01 > 1:21:05If you want to colour it, it's very quick and simple to cook.

1:21:05 > 1:21:07Just get some colour on there, first of all.

1:21:07 > 1:21:11There we go. Then, we can flip this over,

1:21:11 > 1:21:15and put it in our pan with this stuff.

1:21:15 > 1:21:16I love this.

1:21:16 > 1:21:18You cook with this a lot.

1:21:18 > 1:21:20Star anise. Have you had star anise?

1:21:20 > 1:21:23- Wonderful flavouring. - It's fantastic.

1:21:23 > 1:21:25I think it is absolutely beautiful.

1:21:25 > 1:21:27Can you pass me that sweet potato as well? Star anise is a spice.

1:21:27 > 1:21:32It's like a flower that they dry out and crush up.

1:21:32 > 1:21:35It's like an aniseed sort of flavour. Delicious.

1:21:35 > 1:21:38We take the whole lot with the star anise like that.

1:21:38 > 1:21:41A little bit of fresh thyme over the top.

1:21:41 > 1:21:43And then take the whole lot and put it into the oven.

1:21:43 > 1:21:49- Only if you've got thyme, right?- Yes. - Thank you!- Comedy, as well!

1:21:49 > 1:21:51This goes in the open. Quite hot, about 210 degrees centigrade.

1:21:51 > 1:21:54That's about 420 Fahrenheit. Gas seven or eight.

1:21:54 > 1:21:57Goes in there for about eight minutes, no more than that.

1:21:57 > 1:22:00Deep-fry some... Should be about there. There you go.

1:22:00 > 1:22:03Put it over there. Heated nicely.

1:22:03 > 1:22:05We can deep fry that.

1:22:05 > 1:22:10Over here, we have got a nice bit of sweet potato which we can fry off.

1:22:10 > 1:22:14- Oh, yes.- Oh, yes.- This is actually quite quick to cook.

1:22:14 > 1:22:17This will be cooked in real-time,

1:22:17 > 1:22:20so in we go with the oil.

1:22:20 > 1:22:23At the same time, we can pop in our onions and fry these nicely.

1:22:23 > 1:22:26But in the same time as well, I will use the star anise,

1:22:26 > 1:22:30which we talked about with this, but it is great with duck, as well.

1:22:30 > 1:22:34Yes, but you're not going to leave it a long time, are you?

1:22:34 > 1:22:37No, literally in there, infuse, because it's quite quick to cook.

1:22:37 > 1:22:40- It's quite overpowering, isn't it?- Quite right.

1:22:40 > 1:22:44We cook it for a long time and the whole dish permeates of star anise.

1:22:44 > 1:22:48It's interesting. This is very interesting.

1:22:48 > 1:22:52- I didn't know about that. - The peelings left over.- Excellent.

1:22:52 > 1:22:54- And it's got to be vegetable oil? Not olive oil?- No, not olive oil.

1:22:54 > 1:22:56Because you're deep frying.

1:22:56 > 1:23:00Olive oil is so wonderful when it's, as Francesco will tell you,

1:23:00 > 1:23:01when it's virgin.

1:23:01 > 1:23:08- It's almost a crime to heat it up. - Yes.- So, we just use that.

1:23:08 > 1:23:10This one, and also as a Yorkshireman,

1:23:10 > 1:23:12we don't waste anything.

1:23:12 > 1:23:14Yes, I love it.

1:23:14 > 1:23:15That's what good chefs do, right?

1:23:15 > 1:23:19Yes, we just utilise everything. So then we have the onions.

1:23:19 > 1:23:21Basically, just get a little bit of colour in here.

1:23:21 > 1:23:24If you can make me a little dressing, please.

1:23:24 > 1:23:25I have got one here.

1:23:25 > 1:23:30We use balsamic, little bit of olive oil and chopped chives as well.

1:23:30 > 1:23:32Better than being in the bin.

1:23:32 > 1:23:35Absolutely, and is probably got a lot of vitamins as well.

1:23:35 > 1:23:38- Have you never had the crisps before?- No, it's very interesting.

1:23:38 > 1:23:40And probably most of the vitamins are in there.

1:23:40 > 1:23:43And I can tell you're healthy. You eat well.

1:23:43 > 1:23:47You can do the same thing with beetroot as well, deep fried crisps and anything else.

1:23:47 > 1:23:49Parsnips, lovely. They're a good mix and match.

1:23:49 > 1:23:50We take a little bit of chives

1:23:50 > 1:23:52and they go in with that.

1:23:52 > 1:23:55I have two little types of leaves.

1:23:55 > 1:23:59- This is the new rock'n'roll of cookery.- This.

1:23:59 > 1:24:01These are everywhere at the moment in the chef's world.

1:24:01 > 1:24:06These are amaranth, these little small ones. Use them quite a lot?

1:24:06 > 1:24:10- No.- He doesn't use them a lot, but all the chefs use them a lot.

1:24:10 > 1:24:13These are little bits of coriander cress, these ones.

1:24:13 > 1:24:16What we do is, mix these together, they're very strong in flavour.

1:24:16 > 1:24:18Small, little salad leaves.

1:24:18 > 1:24:21With salad leaves, before they go bigger, just cut them off,

1:24:21 > 1:24:22so it's quite strong in flavour.

1:24:22 > 1:24:25We take a little bit of that dressing on here.

1:24:25 > 1:24:27The dressing was again?

1:24:27 > 1:24:30Balsamic vinegar, olive oil, bit of chives,

1:24:30 > 1:24:33mix that together, and that's our little dressing.

1:24:33 > 1:24:36In our pan here, we have our stock.

1:24:36 > 1:24:39- Going to throw in chicken stock again.- Got that from me.

1:24:39 > 1:24:42We got that from you, Ken, thank you very much.

1:24:42 > 1:24:45Then take the little bit of star anise out.

1:24:45 > 1:24:49The idea is now, as it cooks, it will create a sauce to go with it,

1:24:49 > 1:24:52so the secret is we don't add too much stock

1:24:52 > 1:24:56but we have a little bit of butter that we can put in as well.

1:24:56 > 1:24:57Make a nice little sauce.

1:24:57 > 1:24:59So, if we just keep mixing it.

1:24:59 > 1:25:03- A little bit more. Got a plate out the back there?- Yes.

1:25:04 > 1:25:06And the lamb, you leave for how long?

1:25:06 > 1:25:09The lamb has gone in the oven for about eight minutes,

1:25:09 > 1:25:12but I have left it to rest, so we have actually got one here,

1:25:12 > 1:25:15which I'll reduce that down a bit.

1:25:15 > 1:25:18We've got one here that's been just allowed to rest nicely.

1:25:18 > 1:25:21And all it wants is literally eight minutes.

1:25:21 > 1:25:24It doesn't need any more than that. Leave it to rest.

1:25:24 > 1:25:28If you fry it at four minutes each side, would it dry out completely?

1:25:28 > 1:25:31You want to put it in the oven because it won't cook all the way through.

1:25:31 > 1:25:33The most important thing is you let it rest before you serve it.

1:25:33 > 1:25:35- Yes.- Because the meat starts to toughen up.

1:25:35 > 1:25:39- If you just leave it to rest slightly.- People don't do that.

1:25:39 > 1:25:42They don't let the meat rest. They cut it up right away,

1:25:42 > 1:25:45- because they're afraid it might get cold.- It should be room temperature.

1:25:45 > 1:25:51That kind of stuff. Salt and pepper in here. Give it a quick mix.

1:25:51 > 1:25:53We've got the butter in there so it should all start to cook.

1:25:53 > 1:25:58- Look at those crisps.- Very nice. - Good. You're quite good at this!

1:25:58 > 1:26:01- I just do as I'm told. - You can come back again!

1:26:01 > 1:26:04Since I can't make an omelette!

1:26:04 > 1:26:06You said it! Anyway!

1:26:06 > 1:26:09I think it's back to college!

1:26:09 > 1:26:11A bit of salt.

1:26:11 > 1:26:12Leave that to one side.

1:26:12 > 1:26:15Over here, we have got a lamb.

1:26:15 > 1:26:16If I slice this.

1:26:16 > 1:26:19You can have this any way you want.

1:26:19 > 1:26:21- There you go.- Beautiful.

1:26:21 > 1:26:22Cut this through.

1:26:22 > 1:26:25Just leave it to rest as well.

1:26:25 > 1:26:27Yeah, but you see, I don't know about you,

1:26:27 > 1:26:29but being Greek, we can't let it rest.

1:26:29 > 1:26:32As soon as we see it, we want to eat it.

1:26:32 > 1:26:35I can't leave it there for 10 minutes. It would drive me crazy!

1:26:35 > 1:26:38We've got our little sauce here. That's the secret with this dish.

1:26:38 > 1:26:42If you put butter into a sauce or into water even,

1:26:42 > 1:26:44it will actually make a sauce.

1:26:44 > 1:26:48It'll emulsify if we reduce it down enough. It won't go greasy.

1:26:50 > 1:26:52Then we just pop...

1:26:52 > 1:26:56a nice little bit of sweet potato on top.

1:26:56 > 1:26:58- It's not wasting it.- It's cooked.

1:26:58 > 1:27:00And then we can place our lamb

1:27:00 > 1:27:04- over the top as well.- Perfect.

1:27:04 > 1:27:06It's an alternative to fries too.

1:27:06 > 1:27:08Lift this off. A little ring.

1:27:08 > 1:27:12A little bit of amaranth.

1:27:14 > 1:27:16Over the top. A few of these crisps.

1:27:16 > 1:27:20Look at those over the top of there.

1:27:20 > 1:27:21See, that's better than my omelette.

1:27:21 > 1:27:23I tried!

1:27:23 > 1:27:27There you have your little bit of lamb. Nice and simple.

1:27:27 > 1:27:29Loin of lamb, remember.

1:27:29 > 1:27:32And you get to dive into that. Taste that, Peter.

1:27:32 > 1:27:35- Dive into that. Tell us what you think.- Yeah, I will, actually.

1:27:35 > 1:27:37- This one?- Not in there! That's yours!

1:27:37 > 1:27:41- I was going to eat this! That looks so tempting!- You dive into that.

1:27:41 > 1:27:44- Bring over the glasses, guys. - OK, let's try some of this.

1:27:44 > 1:27:49Tell us what you think of the old sweet potato now?

1:27:49 > 1:27:52- Dive into that. Ken?- Good lunch.

1:27:52 > 1:27:56Thank you. Mmm. Lovely.

1:27:59 > 1:28:02What's your opinion of sweet potato, done two separate ways?

1:28:02 > 1:28:04You've probably never tried it like that.

1:28:04 > 1:28:07- A little bit of aniseed in there as well.- That is excellent.

1:28:07 > 1:28:13- More of those chips.- Has it improved it or not?- This is fantastic, too.

1:28:13 > 1:28:15Two blends. Beautiful.

1:28:20 > 1:28:23Well, that's all we've got time for on today's Best Bites.

1:28:23 > 1:28:26Remember all of the studio dishes for today are on our website

1:28:26 > 1:28:29along with loads of other great recipes from the show, too.

1:28:29 > 1:28:32Just click on bbc.co.uk/recipes.

1:28:32 > 1:28:34I'm back with more magical food moments

1:28:34 > 1:28:37from the Saturday Kitchen archives very soon.

1:28:37 > 1:28:39In the meantime, have a great rest of your day,

1:28:39 > 1:28:41and enjoy the weekend, bye for now.