0:00:02 > 0:00:04There's a whole host of delicious dishes coming up
0:00:04 > 0:00:05in today's Best Bites.
0:00:26 > 0:00:29Welcome to the show. We've got these mouth-watering moments
0:00:29 > 0:00:32from the Saturday Kitchen back catalogue for you to enjoy.
0:00:32 > 0:00:35A cardamom and coffee cake with pistachio cream for
0:00:35 > 0:00:37EastEnders actress Patsy Palmer.
0:00:38 > 0:00:42Icelandic chef Aggi Sverrison uses no butter in any of his cooking.
0:00:42 > 0:00:45And this marinated salmon gravlax is so delicious
0:00:45 > 0:00:48it may even persuade me to stop using it.
0:00:48 > 0:00:49Only joking.
0:00:49 > 0:00:52But a man who really likes his butter as much as me
0:00:52 > 0:00:53is Irishman Kevin Dundon.
0:00:53 > 0:00:57He's cooking individual pork Wellingtons with Savoy cabbage
0:00:57 > 0:00:59and a red wine jus. Hustle star Kelly Adams
0:00:59 > 0:01:02faced her Food Heaven or Food Hell.
0:01:02 > 0:01:04There was a sticky toffee apple pudding
0:01:04 > 0:01:08with Calvados caramel sauce ready for Food Heaven.
0:01:08 > 0:01:10And a cream of celeriac soup with crispy pancetta
0:01:10 > 0:01:13and croutons in line for Food Hell.
0:01:13 > 0:01:14Find out what she gets at the end of the show.
0:01:14 > 0:01:18But first, here's a classic bit of French cooking
0:01:18 > 0:01:21from a great French chef, Raymond Blanc.
0:01:21 > 0:01:25Welcome to the show, Mr Raymond Blanc. Right, a culinary legend.
0:01:25 > 0:01:27What are we cooking?
0:01:27 > 0:01:29Well, again, try to work with the seasons,
0:01:29 > 0:01:31- apart, the tomato shouldn't be here. - It's sneaked in.
0:01:31 > 0:01:33Is this coming from your greenhouse?
0:01:33 > 0:01:35Yeah, well, it's a heated greenhouse.
0:01:35 > 0:01:38Some great local chicken, free range.
0:01:38 > 0:01:40We've got all the local produce, OK, which is,
0:01:40 > 0:01:43- apart the courgette, as well, but leek.- Yeah.- Celery.
0:01:43 > 0:01:46We've got the lovely wild mushrooms, which are great.
0:01:46 > 0:01:50- Which we'll get onto in a second. - Now you really can go and forage
0:01:50 > 0:01:52- in the forest.- Yeah.
0:01:52 > 0:01:54You will be amazed. Those mushrooms, not all of them,
0:01:54 > 0:01:59but these ones, the chanterelles and the girolles come from Bagley Wood.
0:01:59 > 0:02:02- Which is right next to you. - Just five miles away.
0:02:02 > 0:02:05Don't tell them exactly where it is, otherwise you won't have any left.
0:02:05 > 0:02:06So what's first?
0:02:06 > 0:02:08So you're going to do a bit of preparing of the mushrooms.
0:02:08 > 0:02:10We'll get these veg on first.
0:02:10 > 0:02:12- So do you want to chop this fine? - Absolutely, yeah.
0:02:12 > 0:02:14Yeah. Now, you've been a busy man.
0:02:14 > 0:02:17I mean, not just doing the restaurants and stuff like that,
0:02:17 > 0:02:19but obviously the show The Restaurant as well.
0:02:19 > 0:02:22- It's very successful. - A very enjoyable show, absolument.
0:02:22 > 0:02:24Just as, maybe, before you open your restaurant
0:02:24 > 0:02:26that you should think twice.
0:02:26 > 0:02:27It looks great, really, a restaurant,
0:02:27 > 0:02:30because, after all, it's all about lifestyle.
0:02:30 > 0:02:32People smile at you, feed you, look after you.
0:02:32 > 0:02:37OK, you pay a bill, but, really, it's not just about lifestyle,
0:02:37 > 0:02:38there's a hell of a lot of work to be done
0:02:38 > 0:02:41and those guys are now discovering, really how tough it is.
0:02:41 > 0:02:43- How hard it is.- Yeah.- Yeah.- Voila.
0:02:43 > 0:02:48So you prep all your veg, you cut them accordingly to cooking time, OK?
0:02:48 > 0:02:50A bit of lemon juice for later for, I think, the flavours.
0:02:51 > 0:02:54- Now, you kind of call this mama's cooking, don't you?- No.
0:02:54 > 0:02:57What your mother used to cook and that sort of stuff?
0:02:57 > 0:02:58Yeah, it's very simple.
0:02:58 > 0:03:00Obviously, I knew your show
0:03:00 > 0:03:02cos I knew your show is about three minutes.
0:03:02 > 0:03:04I would rather have preferred the green of the leek,
0:03:04 > 0:03:06it's much nicer, much more colourful.
0:03:06 > 0:03:08Right, you'll get the green of the leek.
0:03:08 > 0:03:11Thank you, sir, very much. So total simplicity.
0:03:11 > 0:03:13We're going to create, first, an emulsion with butter.
0:03:15 > 0:03:17- Water.- See, he's a bit of a keen cook.
0:03:17 > 0:03:21- This is the first time anybody's actually stood up and watched.- OK.
0:03:21 > 0:03:23Voila. No wine whatsoever.
0:03:23 > 0:03:25You've got all these vegetables and herbs
0:03:25 > 0:03:28- completely packed with flavours. - Yeah.- OK.
0:03:28 > 0:03:31So I've created an emulsion. Butter, water.
0:03:32 > 0:03:34Tres bien.
0:03:34 > 0:03:37- A bit more.- There you go.
0:03:39 > 0:03:40Tres bien.
0:03:40 > 0:03:41OK.
0:03:41 > 0:03:43Then...
0:03:45 > 0:03:48- Leeks in there, chef?- Voila. Leeks in here. Tres bien.
0:03:48 > 0:03:52- Sorry.- Oh, what have I done now? - I mean,
0:03:52 > 0:03:56you have no middle. You either give me that or you give me the end.
0:03:56 > 0:04:01- Oh, you want the light green! - It's very vulgar and strong.
0:04:01 > 0:04:07- OK, so just get the middle. Voila, that's it.- All right.- Well, OK.
0:04:07 > 0:04:09Sorry about giving you a hard time.
0:04:09 > 0:04:14That part of the leek is very, very strong, very, very bitter, OK?
0:04:14 > 0:04:17- That's right.- Don't worry, carry on, I'll pick out the bits of leek.
0:04:17 > 0:04:19It's OK.
0:04:19 > 0:04:20Tres bien.
0:04:20 > 0:04:21- There you go, chef.- Tres bien.
0:04:21 > 0:04:24Bit of seasoning, very little, you can always add more.
0:04:24 > 0:04:28Remember, catalyst of flavours and not just salt,
0:04:28 > 0:04:30lemon juice is a catalyst of flavours.
0:04:30 > 0:04:33- Sour, bitter, sweet.- Yup. - OK, so you can...
0:04:33 > 0:04:35Herbs are catalysts of flavours.
0:04:35 > 0:04:38OK, so just a little emulsion here.
0:04:40 > 0:04:43I'm going to steam my chicken, steam the chicken, OK?
0:04:43 > 0:04:46- Voila. - I'll take the skin of this one.
0:04:46 > 0:04:48Tres bien. Voila. Beautiful.
0:04:49 > 0:04:52A pinch of salt, very little. Dash of pepper.
0:04:54 > 0:04:55Tres bien.
0:04:56 > 0:04:58Merci.
0:04:58 > 0:05:00There you go.
0:05:00 > 0:05:05- I think you would have done great, I'm sure.- Thank you very much.
0:05:05 > 0:05:07Chopping the wrong bit of the leek, exactly.
0:05:07 > 0:05:10- Well, I didn't give you too much of a hard time, OK?- OK.
0:05:10 > 0:05:14So you just steam, effectively, the chicken over the vegetables, OK?
0:05:14 > 0:05:18- So very simple.- Lid on? - OK, no wine, nothing at all.
0:05:18 > 0:05:22A little bit of fresh herbs. You can add chives or your favourite herb.
0:05:22 > 0:05:25Chervil would be delicious, it's a very little known herb,
0:05:25 > 0:05:27chervil, which hardly anybody uses.
0:05:27 > 0:05:29But it's absolutely lovely. I'm going to steam...
0:05:29 > 0:05:31How does anybody use...?
0:05:31 > 0:05:35- Cos it's quite difficult to go and mass produce, chervil.- Chervil.
0:05:35 > 0:05:37Great to put in your garden.
0:05:37 > 0:05:40It's just, it begs for...
0:05:40 > 0:05:42with Jamie Oliver, or somebody with a huge brand
0:05:42 > 0:05:44to say that chervil is great,
0:05:44 > 0:05:47- and every supermarket will sell it. - There you go, chervil is great.
0:05:47 > 0:05:51- So that's it, maybe, you made it. Good luck.- You use chervil or not?
0:05:51 > 0:05:52I use chervil, yeah, lots of it.
0:05:52 > 0:05:55So that will take about six to seven minutes.
0:05:55 > 0:05:57While the chicken is steaming nicely,
0:05:57 > 0:05:59whilst these vegetables are cooking, we're going
0:05:59 > 0:06:01to prepare the wild mushrooms.
0:06:01 > 0:06:03Tell us about the wild mushrooms. I'll prepare this for you.
0:06:03 > 0:06:07So that is, actually, a huge, humongous mushroom.
0:06:07 > 0:06:09It's a pied de mouton, lamb's feet.
0:06:09 > 0:06:13- You've got here a beautiful chanterelle.- OK.
0:06:13 > 0:06:17There you've got the girolle, this one. OK.
0:06:17 > 0:06:18And we've got a black trumpet,
0:06:18 > 0:06:22- which we call sometimes black death trumpet.- Yeah.
0:06:22 > 0:06:26Which is not a good omen, if you're going to eat mushrooms. OK.
0:06:26 > 0:06:29Now, you like going picking for mushrooms, don't you?
0:06:29 > 0:06:31Very much. Very much part of my childhood.
0:06:31 > 0:06:33It's very much part of my childhood.
0:06:33 > 0:06:38That's all part of growing up in a very rural environment.
0:06:38 > 0:06:40OK, so, so let's prepare that.
0:06:41 > 0:06:43I'll prepare the black ones. There you go.
0:06:43 > 0:06:44OK.
0:06:45 > 0:06:48And, obviously, apart from the restaurant, bits and pieces,
0:06:48 > 0:06:50Le Manoir going extremely well,
0:06:50 > 0:06:52and you've branched out and you're doing...
0:06:52 > 0:06:55- Actually, yes, I'm in your neck of the woods.- I know.
0:06:55 > 0:07:00- We just opened a Brasserie Blanc in Leeds, actually.- Yeah.
0:07:00 > 0:07:04A fantastic city. I've never seen so much champagne drinking,
0:07:04 > 0:07:07it's a city of bon vivants.
0:07:07 > 0:07:10OK. Amazing. Everyone is partying over there.
0:07:10 > 0:07:13- It's a very exciting place.- So why did you leave it?- Why did I leave it?
0:07:13 > 0:07:14- I don't know.- Yeah.
0:07:14 > 0:07:17You've got the mushrooms, you're just taking the base off.
0:07:17 > 0:07:20I'm going to take these black ones and just remove the bases.
0:07:20 > 0:07:23The black trumpets, the way you've got to do it is different.
0:07:23 > 0:07:27- Open it up.- Yeah.- You may find a bit of forest inside here.- Yeah.
0:07:27 > 0:07:30OK, that's it. OK, and take out the foot as well which is full of sand.
0:07:30 > 0:07:33- OK.- But there's some mushrooms that are not too great here,
0:07:33 > 0:07:35so be careful, some of them are past their best, OK.
0:07:35 > 0:07:39- OK.- Tres bien.- There you go. OK, I'm just going through these mushrooms.
0:07:39 > 0:07:42- Lovely. So what's next then?- OK. - What else have we got?
0:07:42 > 0:07:44So we've got our chicken steaming very nicely.
0:07:44 > 0:07:47That'll take another three or four minutes.
0:07:47 > 0:07:50We're going to create the persillade which is parsley and garlic.
0:07:50 > 0:07:54The Frenchman cannot help to put a bit of garlic in his food.
0:07:54 > 0:07:56- I will do that, chef. - Thank you very much.
0:07:56 > 0:08:00- So we've got...- Now, the washing of these is quite important, isn't it?
0:08:00 > 0:08:03- Very much so.- Very quick. - What you want to do is really, first,
0:08:03 > 0:08:06put a bit of lemon juice into your water, for two reasons.
0:08:06 > 0:08:10- It will heighten the flavour of the mushroom, acidity does.- Yeah.
0:08:10 > 0:08:11The same way as salt.
0:08:11 > 0:08:14OK. And then it will also prevent oxidation.
0:08:14 > 0:08:16I, it...
0:08:16 > 0:08:20- oxidation means discolouration. - Yeah.- It will prevent it.
0:08:20 > 0:08:22OK, so just grate.
0:08:23 > 0:08:27So your pied de mouton, you've got some lovely little bits underneath
0:08:27 > 0:08:29that you want to take away.
0:08:29 > 0:08:33- Tres bien.- There you are. - Just scrape it. Voila.
0:08:35 > 0:08:36Fantastic.
0:08:38 > 0:08:40That must be the biggest...
0:08:40 > 0:08:42- Big mushroom.- That's huge.
0:08:42 > 0:08:45Have you got your plates, so I can move that away, please?
0:08:45 > 0:08:47That looks a little bit messy here.
0:08:48 > 0:08:50Yeah, voila, tres bien.
0:08:50 > 0:08:52- There you go, chef, done. - Thank you very much.
0:08:54 > 0:08:57Now we are nearly ready. Our chicken takes another two minutes.
0:08:57 > 0:08:59How much time do we have?
0:08:59 > 0:09:03A minute and a half. But go on, that's fine.
0:09:03 > 0:09:05We'll wait till it's ready.
0:09:05 > 0:09:10- Tres bien, voila.- So a bit of crushed garlic.- Chopped parsley.
0:09:10 > 0:09:13And chopped parsley. What was the inspiration behind Le Manoir
0:09:13 > 0:09:14when you first came over the UK?
0:09:14 > 0:09:17What really started the ball rolling for you?
0:09:17 > 0:09:19Well, the inspiration came much earlier
0:09:19 > 0:09:21when I opened my tiny, little place with my wife
0:09:21 > 0:09:24and we put all of our money, OK, into this little restaurant,
0:09:24 > 0:09:28- like most chefs do, like most entrepreneurs do.- Yeah.
0:09:28 > 0:09:31And we had very, very little money and we put...
0:09:31 > 0:09:35OK, that's nearly ready. So we put our mushrooms now, first.
0:09:35 > 0:09:38Voila. Tres bien.
0:09:38 > 0:09:40So the amazing thing about that...
0:09:40 > 0:09:42And we started a tiny, little restaurant
0:09:42 > 0:09:44- between ladies' underwear and Oxfam.- Ladies' underwear.
0:09:44 > 0:09:47Cheap tablecloths, cheap red and white tablecloths
0:09:47 > 0:09:49and cheap prints on the wall of Paris.
0:09:49 > 0:09:51So it was very, very French with no budget.
0:09:51 > 0:09:54We had little money and we started like that, in one year.
0:09:54 > 0:09:57And all of the awards which were won at Le Manoir
0:09:57 > 0:10:00were actually won in this tiny, little, humble place.
0:10:00 > 0:10:02- They were won there. - It was truly special, yeah.
0:10:02 > 0:10:07It was a real. So we're going to keep our mushrooms here. Tres bien. Voila.
0:10:07 > 0:10:09- Perfect.- And then the great thing about it is,
0:10:09 > 0:10:13the show The Restaurant, you gave the opportunity for another couple
0:10:13 > 0:10:14to create something special like that.
0:10:14 > 0:10:18Very much so. The Restaurant, I did enjoy it.
0:10:18 > 0:10:21We did have a scholarship at Le Manoir,
0:10:21 > 0:10:23that's why I took the programme cos it made sense to me.
0:10:23 > 0:10:26I had the scholarship for seven years while we took young people
0:10:26 > 0:10:28who dreamed to have their own restaurant
0:10:28 > 0:10:30- and we gave them an opportunity. - Yeah.
0:10:30 > 0:10:32So when the BBC came to me, it made a lot of sense,
0:10:32 > 0:10:36I loved their ideas, it was about inspiring young people,
0:10:36 > 0:10:39giving them a chance and not to humiliate them at all.
0:10:39 > 0:10:41Yeah.
0:10:41 > 0:10:43But giving them a chance and the means to succeed.
0:10:43 > 0:10:45- Do you want to ask? - We're nearly ready here.
0:10:45 > 0:10:48- You've got to be quick to get it in. - Faster, faster, gents.
0:10:48 > 0:10:51Come on, let's get on with it.
0:10:51 > 0:10:53- Yeah, this is the garlic. - Tres bien. OK.
0:10:53 > 0:10:57- Do you want the tomatoes in there as well, chef?- Yeah, yeah. Go ahead.
0:10:57 > 0:10:59- There you go.- Tres bien.
0:10:59 > 0:11:02A lot of people with water, never really cook with water,
0:11:02 > 0:11:04cos they'd just think it needs stock or something.
0:11:04 > 0:11:07Look, look, the wonderful flavours you have here.
0:11:07 > 0:11:10You've got parsley, you've got garlic, lemon,
0:11:10 > 0:11:12chicken, you've got tomatoes, wild mushrooms.
0:11:12 > 0:11:15You've got all these wonderful flavours, you don't need other stock.
0:11:15 > 0:11:16- No.- It's too much.
0:11:16 > 0:11:22OK, so let the flavours, OK, of those things, to speak for themselves.
0:11:22 > 0:11:23Don't need stock.
0:11:23 > 0:11:28- OK, tres bien. Go ahead, now.- In we go with the parsley.- Absolutely.
0:11:28 > 0:11:31- Do you want...?- Last moment, because two things will happen.
0:11:31 > 0:11:33They will cook in about 15 seconds, no more.
0:11:33 > 0:11:36And if you cook them beyond that all the jus will be completely blackened.
0:11:36 > 0:11:39- So right at the last minute. - Very, very last minute.
0:11:39 > 0:11:43- Now, last minute. Like now.- Now? - Tres bien.
0:11:43 > 0:11:45I'll get you the....
0:11:45 > 0:11:46Tres bien.
0:11:46 > 0:11:48- Here you go, chef.- Voila. Tres bien.
0:11:51 > 0:11:54- Give you a spoon as well.- Merci.
0:11:54 > 0:11:57- So we've got one chicken. - Turn the chopping board, OK.
0:11:59 > 0:12:00I'll move that one.
0:12:01 > 0:12:04- 15 seconds.- I'm doing it. - 15 seconds.
0:12:04 > 0:12:06- Tres bien. Nearly there. - There you go.
0:12:06 > 0:12:09The last thing you want to do is to give an uncooked chicken,
0:12:09 > 0:12:11so if I slightly go over...
0:12:14 > 0:12:17So the idea is that chicken's sitting on the veg so it's poaching.
0:12:17 > 0:12:20- No, no, the chicken doesn't poach, it's steams.- Steaming.
0:12:20 > 0:12:22Because the vegetables are cooking in the emulsion.
0:12:22 > 0:12:24And you've got all the lovely herbs here
0:12:24 > 0:12:27and the wild mushrooms give the flavour. We are ready.
0:12:27 > 0:12:29Tres bien.
0:12:31 > 0:12:32Tres bien.
0:12:34 > 0:12:36Wonderful, look at that. All these lovely...
0:12:36 > 0:12:39You can make it as simple, if you want just one vegetable,
0:12:39 > 0:12:41of course, that's perfect, no problem.
0:12:41 > 0:12:43- OK, so, voila.- Some of that sauce.
0:12:43 > 0:12:46Maybe we should put the chicken on the top here. Voila. Would be better.
0:12:46 > 0:12:49And lots of lovely jus. Very simple jus. Look at that.
0:12:51 > 0:12:54- One pot dining. - So one pot, five minutes.
0:12:54 > 0:12:56- Bon appetit. - Remind us what that is again.
0:12:56 > 0:13:00So the poulet, chicken with wild mushrooms, OK, and autumn vegetables.
0:13:00 > 0:13:01Simple as that.
0:13:06 > 0:13:08Raymond, follow me. We've got some wine to go with this.
0:13:08 > 0:13:12- But, first, we need to try it. Grab a seat.- Yes, of course, the trial.
0:13:12 > 0:13:13There you go.
0:13:13 > 0:13:16I like your point about not putting stock in it, just simple water.
0:13:16 > 0:13:20You can make it as simple or as complicated as you want to.
0:13:20 > 0:13:24- You can just one vegetable or no vegetables whatsoever.- Yeah.- Yeah.
0:13:24 > 0:13:28- And so it's very, very simple, very delicate.- Ah.
0:13:28 > 0:13:31Delicate is exactly the right word. Absolutely beautiful.
0:13:31 > 0:13:33Pass it down.
0:13:33 > 0:13:35- Don't they get to eat it? - Yeah, they get to try it, yeah.
0:13:35 > 0:13:38But like you say, the chicken is really important.
0:13:38 > 0:13:41- Go for the organic. - Well, yes, you get the flavour.
0:13:41 > 0:13:46I think Essex is also in the world of food which is coming up now at last.
0:13:46 > 0:13:50So, yes, if you can buy your local chicken it'll be far better.
0:13:50 > 0:13:52And you support the local economy as well.
0:13:52 > 0:13:55Yeah, I liked your tip as well about your lemon juice in the water
0:13:55 > 0:13:58- when you wash the mushrooms. - Yes, lift up a little bit of flavour.
0:13:58 > 0:14:00You do learn something on here.
0:14:00 > 0:14:04- I've learnt a lot.- But would you try that at home?- Oh, definitely, yeah.
0:14:04 > 0:14:07That's why I was standing up to watch. I'll try it tonight.
0:14:07 > 0:14:09- First you've got to go and fetch your wild mushrooms.- Exactly.
0:14:09 > 0:14:10I'm not doing that.
0:14:15 > 0:14:18Coming up, I'll be baking a cardamom and coffee cake
0:14:18 > 0:14:19for EastEnders star Pasty Palmer.
0:14:19 > 0:14:22But, first, here's the brilliant Rick Stein.
0:14:25 > 0:14:30The soft Gulf Stream air of West Cornwall and some very fertile soil
0:14:30 > 0:14:35mean that we produce fantastic early vegetables, like these spring greens.
0:14:37 > 0:14:41You know, you hardly ever find spring greens in restaurants.
0:14:41 > 0:14:42It's such a pity.
0:14:42 > 0:14:44Maybe it's because they're so ordinary,
0:14:44 > 0:14:48something we take for granted, a bit like the Cornish pasty.
0:14:48 > 0:14:50But I think a pasty is a fantastic food.
0:14:52 > 0:14:54And I've come to The Lizard to see Ann Muller,
0:14:54 > 0:14:56a great ambassador for them.
0:14:58 > 0:15:01She got really upset when an eminent American food writer
0:15:01 > 0:15:04called William Grimes from the New York Times
0:15:04 > 0:15:06said how awful Cornish food was.
0:15:08 > 0:15:11And he was ready to pronounce a curse on the pasty.
0:15:11 > 0:15:14And this from the people who brought us cheeseburgers!
0:15:14 > 0:15:20He said, "The worst food per square mile in the civilised world
0:15:20 > 0:15:22"was probably find in Cornwall."
0:15:22 > 0:15:26And that the pasty could, perhaps, be used,
0:15:26 > 0:15:29the only use for the pasty would be as a doorstop.
0:15:29 > 0:15:32The thing that impressed me about Ann's pasties was,
0:15:32 > 0:15:36first of all, the quality of those local vegetables.
0:15:36 > 0:15:39She seasoned every stage. And the steak, well it was chuck steak,
0:15:39 > 0:15:43and when she put on that a bit more seasoning and then the onions
0:15:43 > 0:15:45and potatoes and a bit more seasoning,
0:15:45 > 0:15:48and everything was carefully layered,
0:15:48 > 0:15:52I'd never seen so much attention to detail in the making of pasty.
0:15:52 > 0:15:54And, of course, Ann has made so many pasties
0:15:54 > 0:15:57that the crimp was like lightening and so deft.
0:15:58 > 0:16:01And, as she made them, she was talking about
0:16:01 > 0:16:04the little nuances, like how her mother's differed from hers,
0:16:04 > 0:16:07how the ones from Devon were different from the ones in Cornwall,
0:16:07 > 0:16:08some had carrot and some didn't.
0:16:08 > 0:16:11And I was left thinking about William Grimes
0:16:11 > 0:16:14and how little he understood about this great, local food.
0:16:14 > 0:16:16It's not credible to people.
0:16:16 > 0:16:19A lot of TV chefs cook the ingredients first,
0:16:19 > 0:16:22or they put out, put extra seasonings in.
0:16:22 > 0:16:24Because they don't find it credible
0:16:24 > 0:16:26that these simple vegetables grown in Britain,
0:16:26 > 0:16:29you know, grown locally, can be assembled and seasoned
0:16:29 > 0:16:32and produce such a wonderful flavour.
0:16:33 > 0:16:36Swedes, onions, potatoes and beef, that's it.
0:16:39 > 0:16:42Don't think that just because much of this programme is about meat,
0:16:42 > 0:16:43vegetables and everything else,
0:16:43 > 0:16:47that I've stopped being wildly enthusiastic about fish.
0:16:48 > 0:16:52I'm very excited to be going out with David Muirhead today,
0:16:52 > 0:16:55handlining for mackerel, just of St Mawes.
0:16:56 > 0:16:59Handlining is so conservation-friendly.
0:16:59 > 0:17:03In an age of giant trawlers scooping fish out of the sea,
0:17:03 > 0:17:07we all ought to applaud, as does the Marine Stewardship Council,
0:17:07 > 0:17:11such relatively inefficient, but long-term, sustainable methods
0:17:11 > 0:17:12of catching fish.
0:17:14 > 0:17:19I was just thinking about all these lovely, line-caught mackerel,
0:17:19 > 0:17:22from, you know, from a restaurateurs point of view.
0:17:22 > 0:17:24I mean, what we're all getting back to now is just
0:17:24 > 0:17:27the, sort of, basic, good ingredients.
0:17:27 > 0:17:30And something like this, to have on my menu and, indeed
0:17:30 > 0:17:34if it's sort of Marine Stewardship accredited,
0:17:34 > 0:17:36is something to be really proud of, I think.
0:17:36 > 0:17:41They described our way of catching fish as the Stone Age fishery.
0:17:41 > 0:17:46But Stone Age fisheries are very sustainable and,
0:17:46 > 0:17:51compared with the way the Scots catch them, relatively inefficient.
0:17:51 > 0:17:53And I think, you know, why knock it?
0:17:53 > 0:17:57If you can earn a living in a relatively inefficient way,
0:17:57 > 0:17:59then your stock will last for ever.
0:17:59 > 0:18:03But if you're going to fish in a very, very, very efficient way,
0:18:03 > 0:18:05and not control it properly,
0:18:05 > 0:18:08then, you know, you'll overfish the stocks.
0:18:08 > 0:18:11I picked up this idea in Italy, actually.
0:18:11 > 0:18:14They reckon that if you eat oily fish like mackerel or herring
0:18:14 > 0:18:17and then bite into a nice, sharp onion.
0:18:17 > 0:18:19Wow, that's an interesting one.
0:18:19 > 0:18:23- It works a treat.- Well, the way I do them, which is dead easy.- Yeah.
0:18:23 > 0:18:25- Absolutely dead simple.- Yeah.
0:18:25 > 0:18:30Boil up some water. Or get it nearly to boiling, just below boiling.
0:18:30 > 0:18:34Whack a bit of vinegar in, put the whole mackerel in, well,
0:18:34 > 0:18:36obviously, headed and tailed and gutted.
0:18:36 > 0:18:40Whole mackerel in and then bring it to the boil,
0:18:40 > 0:18:45literally boil it for two minutes. then let it cool in the water
0:18:45 > 0:18:46and when it's cool take it out,
0:18:46 > 0:18:49and I think... well, you're the master chef,
0:18:49 > 0:18:50see what you think.
0:18:53 > 0:18:54It's lovely and moist.
0:18:55 > 0:18:59That's one advantage of it. Brilliant. It works a treat, that.
0:19:02 > 0:19:08- The mackerel's not bad, either. - The mackerel's brilliant. Excuse me talking with my mouth full.
0:19:08 > 0:19:13You're the expert, but I think the problem is with a lot of people, they overcook the fish.
0:19:18 > 0:19:20Handline-caught mackerel.
0:19:20 > 0:19:24You know in France now, in posh restaurants, they're actually putting
0:19:24 > 0:19:27certified handline-caught fish on the menu,
0:19:27 > 0:19:30so it shows you how much better handline fish are.
0:19:32 > 0:19:36I'm going to make an Indian masala to go with these mackerel here,
0:19:36 > 0:19:38and I'm just slashing them right down to the bone,
0:19:38 > 0:19:41so I can dig that masala right into the flesh of the fish,
0:19:41 > 0:19:44to flavour them well.
0:19:46 > 0:19:48There's that done, and now for the masala.
0:19:48 > 0:19:52First of all, some peppercorns and quite a few cloves.
0:19:52 > 0:19:55Those are the only spices I'll use in my masala.
0:19:55 > 0:19:58"Masala" just means a curry paste.
0:19:58 > 0:20:01'I've soaked some red chillies in water for about an hour.
0:20:01 > 0:20:06'And add some garlic and ginger, vinegar, brown sugar,
0:20:06 > 0:20:09'salt and a soaking liquor from the chillies.
0:20:09 > 0:20:12'I whiz it up for about five or ten seconds,
0:20:12 > 0:20:15'and them it's ready to spread over the mackerel.
0:20:15 > 0:20:19'I work the paste into the cuts of the mackerel,
0:20:19 > 0:20:22'and also into the gut cavity, as well.'
0:20:22 > 0:20:25So, into the pan they go - first one.
0:20:27 > 0:20:29Then the other.
0:20:33 > 0:20:37I'll cook them for four, five, six minutes on either side.
0:20:37 > 0:20:40Whatever fish I cook with curry with masala,
0:20:40 > 0:20:45with sort of vibrant, aromatic, spicy sauces,
0:20:45 > 0:20:48somebody's going to write to me and say, "It's a total travesty -
0:20:48 > 0:20:52"you should never partner good fresh fish with so much flavour."
0:20:52 > 0:20:56I suppose if we were talking about turbot, they'd have a point.
0:20:56 > 0:20:59but something about mackerel just works so well.
0:20:59 > 0:21:01It's something about the oiliness of them,
0:21:01 > 0:21:06and they are a very robustly-flavoured fish that works a treat with a good curry.
0:21:09 > 0:21:11While the mackerel are cooking, I'm just going to make
0:21:11 > 0:21:14what sometimes is called a "fresh chutney",
0:21:14 > 0:21:16or also a "salad", I think.
0:21:16 > 0:21:19I've got some red onions which I've thinly sliced.
0:21:19 > 0:21:23I'm going to put a tiny bit of salt in with them.
0:21:23 > 0:21:25'This needs to be done at the very last minute.
0:21:25 > 0:21:30'Then I add some ground coriander, and some cayenne pepper,
0:21:30 > 0:21:35'and quite a lot of lime juice. The juice of one lime for relatively small salad.
0:21:35 > 0:21:38'And a big handful of very roughly-chopped coriander,
0:21:38 > 0:21:40'and that's the whole salad,
0:21:40 > 0:21:41'done at the last minute.
0:21:41 > 0:21:44'Check the mackerel...'
0:21:44 > 0:21:48Looking exceptionally tasty. Put that on the plate like that.
0:21:49 > 0:21:53And now a nice pile...
0:21:53 > 0:21:59..of my fresh chutney, and I just cut some lime like they do in India.
0:21:59 > 0:22:02And there we go.
0:22:09 > 0:22:11I can't miss out on clotted cream. After all, it is Cornwall.
0:22:13 > 0:22:15This is Barbara Lake's dairy farm, near Callington.
0:22:15 > 0:22:20She doesn't make very much, but what she does make is highly-revered.
0:22:20 > 0:22:24People like Neal's Yard Dairy in London buy it.
0:22:24 > 0:22:29'While I was there, a man passing by said, "Never mind her cream, my dear, have you tried her butter?"
0:22:29 > 0:22:32'She has a small breed of Jersey and Guernsey cows,
0:22:32 > 0:22:34'and, not surprisingly,
0:22:34 > 0:22:37'she knows every cow by name.'
0:22:37 > 0:22:40What's so special about your clotted cream, do you think, then?
0:22:40 > 0:22:42It's done in the old-fashioned way,
0:22:42 > 0:22:47and cooked in the enamel pan,
0:22:47 > 0:22:49which adds flavour,
0:22:49 > 0:22:52and just simmer on top of the stove,
0:22:52 > 0:22:54and all done naturally,
0:22:54 > 0:22:56like it used to be, years ago.
0:22:56 > 0:22:58These look a bit special.
0:22:58 > 0:22:59You say "scoans" and I say "scones".
0:22:59 > 0:23:01SHE LAUGHS
0:23:01 > 0:23:03I'm blowed if I'll say "scoans".
0:23:03 > 0:23:05THEY LAUGH
0:23:05 > 0:23:10I'll have to ask you what's the correct way of eating Cornish cream tea?
0:23:10 > 0:23:13First of all, I've got the scone...
0:23:13 > 0:23:15You cut it open...
0:23:15 > 0:23:16Right. Good.
0:23:16 > 0:23:17..and you put the jam on.
0:23:17 > 0:23:19I thought...
0:23:19 > 0:23:24- Devon usually does it the other way round.- Right - in Devon, you do it different.
0:23:24 > 0:23:26Then put a dollop of cream on the top.
0:23:26 > 0:23:28And how much cream
0:23:28 > 0:23:29am I allowed?
0:23:29 > 0:23:31- That much?- Yes.- Great.
0:23:31 > 0:23:34It's just so fresh.
0:23:34 > 0:23:37You have a piece of the crust showing on the top.
0:23:37 > 0:23:39- That's the best.- Yeah.
0:23:39 > 0:23:41Mm!
0:23:45 > 0:23:48Was that all right, putting it all in at once?
0:23:48 > 0:23:50SHE LAUGHS
0:23:50 > 0:23:52'Barbara's clotted cream makes a superb quiche,
0:23:52 > 0:23:55'with a lovely white, milky curd.'
0:23:55 > 0:23:58This recipe - I had Sunday lunch over in Rock, of all places,
0:23:58 > 0:24:01with Bill Baker,
0:24:01 > 0:24:03our main wine supplier,
0:24:03 > 0:24:05and great cook.
0:24:05 > 0:24:08Actually, we filmed him about three or four years ago.
0:24:08 > 0:24:12We went out boating. I made some crab pasties, which he really liked,
0:24:12 > 0:24:14but Bill's very big,
0:24:14 > 0:24:18and we nearly sunk the boat with us three large lads -
0:24:18 > 0:24:20me, Bill Baker and Simon Hopkinson,
0:24:20 > 0:24:23another chef friend of mine.
0:24:23 > 0:24:25Chalky, move your arse.
0:24:25 > 0:24:30And the boatman - Bill was sitting just to one side of the boat,
0:24:30 > 0:24:31just a very little rowing boat.
0:24:31 > 0:24:35He said, "Could you stay in the middle, please? You're so heavy!"
0:24:35 > 0:24:38It was a great day. I love watching it - it's like nostalgia for me.
0:24:38 > 0:24:40Anyway, the quiche.
0:24:40 > 0:24:42First of all, you need to make a pastry base,
0:24:42 > 0:24:45and then get some crumpled paper.
0:24:45 > 0:24:48You can go through all the business of cutting the paper neatly,
0:24:48 > 0:24:51but if you get ordinary greaseproof, and just do it like that,
0:24:51 > 0:24:54in a ball a few times in your hand,
0:24:54 > 0:24:56you'll find it'll tuck in very nicely
0:24:56 > 0:24:58into a flan tin.
0:24:58 > 0:25:01Then just get some beans, if you like.
0:25:01 > 0:25:05If you're feeling expensive and flush, you can buy little ceramic beans,
0:25:05 > 0:25:07but I actually love the smell
0:25:07 > 0:25:09of hot, pulse-type beans,
0:25:09 > 0:25:12when they're coming out of the oven.
0:25:12 > 0:25:14You blind-bake that pastry
0:25:14 > 0:25:18for 15 minutes with the beans in.
0:25:18 > 0:25:22Take it out, pull the paper and the beans out,
0:25:22 > 0:25:24and bake for another five minutes
0:25:24 > 0:25:26at 200 degrees.
0:25:28 > 0:25:31'I cook these langoustines for five minutes.
0:25:31 > 0:25:35'Now these, and practically all the ones I use in my restaurant,
0:25:35 > 0:25:36'come from here,
0:25:36 > 0:25:39'at Tarbert, in Scotland.'
0:25:39 > 0:25:42Interestingly, standing on the quayside, there,
0:25:42 > 0:25:44and watching them being unloaded,
0:25:44 > 0:25:46you'd think they're all destined for Billingsgate
0:25:46 > 0:25:49and all over the rest of the country.
0:25:49 > 0:25:51But you'd be wrong.
0:25:51 > 0:25:54They nearly all go to France and Spain.
0:25:54 > 0:25:57It's such a shame we don't buy them all over here.
0:25:57 > 0:25:59Just look at them!
0:25:59 > 0:26:01They're so much nicer than tiger prawns,
0:26:01 > 0:26:03and local.
0:26:03 > 0:26:05Yet, can you but them in fishmongers?
0:26:05 > 0:26:06Well, not easily.
0:26:06 > 0:26:09Anyway, I've lightly cooked them.
0:26:09 > 0:26:12It really is a travesty to overcook them.
0:26:12 > 0:26:14And the pastry's ready.
0:26:14 > 0:26:16Now I just have to remove the tail meat.
0:26:16 > 0:26:18'The easiest way is to squeeze them
0:26:18 > 0:26:19'until they crack,
0:26:19 > 0:26:22'then just peel off the shell from underneath.'
0:26:22 > 0:26:26I must say this is the hardest part of the whole dish.
0:26:26 > 0:26:29Because I just love langoustine,
0:26:29 > 0:26:32and the temptation to eat them now
0:26:32 > 0:26:34is just overwhelming.
0:26:34 > 0:26:38Actually, I think langoustine are where seafood is "at", to put it in the vernacular,
0:26:38 > 0:26:40in this country.
0:26:40 > 0:26:44I love prawns, but langoustine
0:26:44 > 0:26:46are more like lobsters than prawns.
0:26:46 > 0:26:50But really this is what it's all about.
0:26:50 > 0:26:51So, now for the filling.
0:26:51 > 0:26:54The particular part of this quiche is that I'm using
0:26:54 > 0:26:56Cornish clotted cream in it.
0:26:56 > 0:26:58It's too rich on its own,
0:26:58 > 0:27:01so I mix it with quite a lot of milk.
0:27:01 > 0:27:04So you need about four ounces of clotted cream,
0:27:04 > 0:27:06six fluid ounces of milk.
0:27:06 > 0:27:08Start off with a little,
0:27:08 > 0:27:10and as the cream starts to moisten and soften,
0:27:10 > 0:27:13you just add more milk.
0:27:13 > 0:27:15So you've got clotted cream and milk,
0:27:15 > 0:27:17and then eggs.
0:27:17 > 0:27:22You need three eggs, so whisk three eggs into that cream mixture.
0:27:22 > 0:27:24And now the flavouring.
0:27:24 > 0:27:28I've got fresh tarragon, roughly-chopped,
0:27:28 > 0:27:31big pinch of, and parsley, again roughly-chopped.
0:27:31 > 0:27:33A big pinch of. Stir that in.
0:27:33 > 0:27:35Bit of salt.
0:27:35 > 0:27:38Black pepper, and we're ready to go.
0:27:38 > 0:27:41Into the pastry case go the langoustine tails,
0:27:41 > 0:27:45and push them all around to get them fairly distributed.
0:27:45 > 0:27:48Then add the cream and egg mixture.
0:27:48 > 0:27:49Just pout that out.
0:27:49 > 0:27:52There may be a little too much, just off the top,
0:27:52 > 0:27:56and into an oven - and now it's at 190 degrees,
0:27:56 > 0:28:01and that should be for about 25-30 minutes.
0:28:01 > 0:28:03What about the pasty, sir?
0:28:03 > 0:28:04What sort of pasties have we got?
0:28:04 > 0:28:06Crab.
0:28:06 > 0:28:08They look wonderful.
0:28:08 > 0:28:11Bill, would you like a pasty? They're crab.
0:28:11 > 0:28:14- They're absolutely delicious. - This is wonderful.
0:28:14 > 0:28:16'I don't know if I've had a day like that since.'
0:28:16 > 0:28:17A bunch of mates,
0:28:17 > 0:28:19some lovely food on a perfect early summer's day.
0:28:19 > 0:28:22You talk about food, you talk about recipes,
0:28:22 > 0:28:27and that's how this recipe or langoustine came about.
0:28:27 > 0:28:30I find that many ideas come from conversations like this -
0:28:30 > 0:28:32not so much from reading books.
0:28:32 > 0:28:37It's just so much more real with some like-minded people like Bill and Simon.
0:28:37 > 0:28:42We should spend more time messing about in boats.
0:28:42 > 0:28:45'It creates dishes like this!'
0:28:45 > 0:28:49It's just very embarrassing, saying how nice one's own food is.
0:28:49 > 0:28:51It seems ridiculous.
0:28:51 > 0:28:53But it's sort of fresh...
0:28:55 > 0:28:57..in every way.
0:28:57 > 0:28:59It does justice to the beautiful flavour
0:28:59 > 0:29:01of the langoustine.
0:29:01 > 0:29:04It is a great tart. Well done, Bill.
0:29:04 > 0:29:08I have some very nice, rosy pink skate wings here,
0:29:08 > 0:29:11or more correctly these are ray wings, but we always say "skate".
0:29:11 > 0:29:14I'm going to make a warm salad of skate,
0:29:14 > 0:29:16with Moroccan flavours. It's rather nice.
0:29:16 > 0:29:21First of all, just cut the wing into two,
0:29:21 > 0:29:22which makes some nice portions.
0:29:22 > 0:29:25I'm going to poach them off in this little court bouillon I've made,
0:29:25 > 0:29:28which has got some onion, bay leaf, peppercorns
0:29:28 > 0:29:30and a bit of vinegar in it.
0:29:30 > 0:29:35I just leave that poaching away very gently, for about 10/12 minutes,
0:29:35 > 0:29:36while I make the sauce vierge.
0:29:36 > 0:29:39This is Moroccan flavours,
0:29:39 > 0:29:42and I really like the flavours of Morocco.
0:29:42 > 0:29:45By that I mean things like cumin,
0:29:45 > 0:29:47coriander, saffron, chilli,
0:29:47 > 0:29:49all mixed together with olive oil.
0:29:49 > 0:29:52But I roasted some red peppers here
0:29:52 > 0:29:56and I'm just going to cut them into very thin slices.
0:29:56 > 0:29:59Just slicing that pepper
0:29:59 > 0:30:01into my pan,
0:30:01 > 0:30:03and then some other flavours.
0:30:03 > 0:30:06I have some mild-ish chillies,
0:30:06 > 0:30:09which I've cut into a neat little dice.
0:30:09 > 0:30:10Next, some saffron,
0:30:10 > 0:30:13which I've steeped in warm water, just to bring the flavour out.
0:30:13 > 0:30:15Now some chopped tomato.
0:30:15 > 0:30:18Concassee, we call it.
0:30:18 > 0:30:21Some garlic, quite a lot,
0:30:21 > 0:30:23into my sauce vierge,
0:30:23 > 0:30:26and now particularly Moroccan flavours.
0:30:26 > 0:30:29First of all, some coriander,
0:30:29 > 0:30:31and then, mint.
0:30:31 > 0:30:33Often serve those two herbs together,
0:30:33 > 0:30:35they work together very well.
0:30:35 > 0:30:37Juice of half a lemon,
0:30:37 > 0:30:41and now some coriander seed...
0:30:41 > 0:30:42..like that.
0:30:42 > 0:30:46And a nice pinch of cumin.
0:30:46 > 0:30:49And some extra virgin olive oil.
0:30:49 > 0:30:51Tip that out.
0:30:51 > 0:30:52Finally, some salt.
0:30:52 > 0:30:54Good pinch of salt,
0:30:54 > 0:30:55and some pepper.
0:30:55 > 0:30:58And that's it. Nothing to it.
0:30:58 > 0:31:00I'm just going to put that on the cooker
0:31:00 > 0:31:03and just bring it very gently up to the heat.
0:31:04 > 0:31:07'And the fish should be very lightly poached -
0:31:07 > 0:31:08'in no way overcooked.
0:31:08 > 0:31:12'The sauce vierge, the extra virgin olive oil sauce,
0:31:12 > 0:31:14'just bring it up to blood heat.
0:31:14 > 0:31:16'Then all the flavours come through.'
0:31:16 > 0:31:20I must tell you that it's smelling absolutely lovely at the moment.
0:31:20 > 0:31:23'Of course, you can't go wrong with all that colour from the peppers
0:31:23 > 0:31:24and tomatoes and chilli.
0:31:24 > 0:31:26A little bit of green.
0:31:26 > 0:31:28It just looks so appetising
0:31:28 > 0:31:30and it's light and very modern.
0:31:30 > 0:31:31I'm very pleased with it.
0:31:36 > 0:31:38That looked fantastic.
0:31:38 > 0:31:40Indian spices work really good in a variety of dishes.
0:31:40 > 0:31:42Rick mentioned they work great with oily fish,
0:31:42 > 0:31:45but they can also be put into sweeter dishes, too.
0:31:45 > 0:31:47One of the spices I'm going to use is cardamom.
0:31:47 > 0:31:50It's great in cakes and I have a recipe which is a coffee and cardamom cake.
0:31:50 > 0:31:53Cardamom is one of the world's most expensive spices.
0:31:53 > 0:31:55It comes in little green pods
0:31:55 > 0:31:57like this.
0:31:57 > 0:31:58Just pop them out of the pods
0:31:58 > 0:32:00and you end up with tiny little black seeds,
0:32:00 > 0:32:01which you see there.
0:32:01 > 0:32:05What you need to do is crush them up.
0:32:05 > 0:32:07They will go into my cake.
0:32:07 > 0:32:09I have a standard recipe for a cake.
0:32:09 > 0:32:11I have some full-fat butter,
0:32:11 > 0:32:13some sugar.
0:32:13 > 0:32:14I'll use castor sugar.
0:32:14 > 0:32:16Golden castor sugar.
0:32:16 > 0:32:19We have some coffee to give a nice, rich flavour, a good dash of coffee.
0:32:19 > 0:32:22I'll mix this together with a beater,
0:32:22 > 0:32:25and then add our four eggs and our flour.
0:32:25 > 0:32:28We said at the top, your food from your childhood
0:32:28 > 0:32:30was simple East End cooking?
0:32:30 > 0:32:32Yeah, my mum used to make roast dinners a lot,
0:32:32 > 0:32:35very simple food.
0:32:35 > 0:32:37I've discovered quite recently
0:32:37 > 0:32:39that my dad didn't like garlic.
0:32:39 > 0:32:40I didn't know that.
0:32:40 > 0:32:43"Ah, that's why!"
0:32:43 > 0:32:46We used to have traditional vegetables,
0:32:46 > 0:32:47meat and potatoes,
0:32:47 > 0:32:52and since I've had my own kids, I put garlic in everything.
0:32:53 > 0:32:55You've got your own kids now,
0:32:55 > 0:32:58buy your love of cooking
0:32:58 > 0:33:02kick-started again when you got married?
0:33:02 > 0:33:04My mother-in-law is watching this now,
0:33:04 > 0:33:07and she's a brilliant cook.
0:33:07 > 0:33:09She's really into cooking, obsessed with it.
0:33:09 > 0:33:13She went to lots of different cookery courses. She does everything,
0:33:13 > 0:33:15and if she was doing this now,
0:33:15 > 0:33:18they'd just wait for me to say,
0:33:18 > 0:33:20"How did you do that, then?"
0:33:20 > 0:33:24Now it's just become a joke. Richard's sister really laughs at me.
0:33:24 > 0:33:26She bought me your desserts cookbook for my birthday,
0:33:26 > 0:33:28and I made the Madeira cake.
0:33:28 > 0:33:30Did it work?
0:33:30 > 0:33:35Yeah, really nice. Now I'm the best Madeira cake maker.
0:33:35 > 0:33:38Going back to your childhood, you started acting quite young?
0:33:38 > 0:33:41- Yeah, I was six.- Six?- Yeah.
0:33:41 > 0:33:43Weren't you in the West End at 12?
0:33:43 > 0:33:46- At six.- Six in the West End?
0:33:46 > 0:33:48Yeah, I was in Joseph & the Technicolor Dreamcoat
0:33:48 > 0:33:50I got into that purely by accident.
0:33:50 > 0:33:53My brother was going for the audition.
0:33:53 > 0:33:57and I ended up on the stage crying for my mum and singing,
0:33:57 > 0:33:58and they put me in the show.
0:33:58 > 0:34:00What about your brother - he didn't get in?
0:34:00 > 0:34:01He was in.
0:34:01 > 0:34:03He left when he was about 15.
0:34:03 > 0:34:05I went to a drama school
0:34:05 > 0:34:07called Anna Scher's, in Islington,
0:34:07 > 0:34:09an after-school drama club
0:34:09 > 0:34:13for kids that couldn't afford to go to a full-time drama school.
0:34:13 > 0:34:16I stayed there till I was 21.
0:34:16 > 0:34:20It was very good, really nice. I've always loved it.
0:34:20 > 0:34:22You were in EastEnders for six years?
0:34:22 > 0:34:24- Six years. - When did you leave?
0:34:24 > 0:34:27I left about eight years ago, now.
0:34:27 > 0:34:30To other people, it must seem like yesterday,
0:34:30 > 0:34:32but to me it seems a long time ago.
0:34:32 > 0:34:35I went to see Dean Gaffney
0:34:35 > 0:34:37a couple of nights ago
0:34:37 > 0:34:40in a play in the Theatre Royal, in Brighton.
0:34:40 > 0:34:43It's really nice seeing people again. We spent a lot of time together.
0:34:43 > 0:34:46All the stories are in your book - you've written an autobiography?
0:34:46 > 0:34:48Yeah, I have.
0:34:49 > 0:34:51To come back to here, we have our ingredients,
0:34:51 > 0:34:53and I've mixed that up with a whisk.
0:34:53 > 0:34:55Our eggs have gone in one-by-one.
0:34:55 > 0:34:58The secret with cakes is you need to mix this bit by hand.
0:34:58 > 0:35:01- Do you have to have sugar in cakes? - You don't have to.
0:35:01 > 0:35:04What would you use?
0:35:04 > 0:35:08For my children, I try to steer away from that much sugar.
0:35:08 > 0:35:10You can do a fat-less sponge -
0:35:10 > 0:35:12a sponge without sugar, it's fine.
0:35:12 > 0:35:14I'll give you the recipe.
0:35:14 > 0:35:16- It would be the same? - Slightly different.
0:35:16 > 0:35:20The reason we have butter with cakes is it keeps it for longer.
0:35:20 > 0:35:22Keeps the cake nice and moist. If you make a cake without butter,
0:35:22 > 0:35:24it won't last very long.
0:35:24 > 0:35:25Without sugar, though?
0:35:25 > 0:35:29It doesn't last very long, as in shelf-life.
0:35:29 > 0:35:30Keeps it nice and moist.
0:35:30 > 0:35:32I've just put a little bit
0:35:32 > 0:35:34of greaseproof paper in the bottom.
0:35:35 > 0:35:38The cardamom's already been crushed.
0:35:38 > 0:35:40Softened butter with cakes, that's the secret.
0:35:40 > 0:35:42Don't use melted butter.
0:35:42 > 0:35:44Because it sinks to the bottom.
0:35:44 > 0:35:46My cakes come out a bit flat.
0:35:46 > 0:35:49Like a pancake.
0:35:49 > 0:35:50I mean really flat.
0:35:50 > 0:35:52It's a joke.
0:35:52 > 0:35:54That'll go in there, in the oven.
0:35:54 > 0:35:57You bake it about 370 -
0:35:57 > 0:35:58about 160/170,
0:35:58 > 0:36:00for about 40 minutes.
0:36:00 > 0:36:03Scientists taught me this. When you take it out,
0:36:03 > 0:36:05drop it.
0:36:05 > 0:36:08When people say you need to treat cakes really delicately -
0:36:08 > 0:36:10as soon as it comes out the oven,
0:36:10 > 0:36:12in the tin, drop it from about two-to-three feet.
0:36:12 > 0:36:13SHE LAUGHS
0:36:13 > 0:36:14Flat.
0:36:14 > 0:36:17make sure it doesn't drop and fall over...
0:36:17 > 0:36:19..like buttered bread.
0:36:19 > 0:36:21That bursts all the air molecules,
0:36:21 > 0:36:23and keeps it nice and flat.
0:36:23 > 0:36:25My cake wouldn't stay together if I dropped it.
0:36:25 > 0:36:27That's the secret, apparently.
0:36:27 > 0:36:30You're lucky to get it from the oven
0:36:30 > 0:36:33into the island without dropping it anyway.
0:36:33 > 0:36:37Peel off our greaseproof. When you make it with this amount of butter, it does keep it lovely and moist.
0:36:37 > 0:36:39You see the difference.
0:36:39 > 0:36:41Butter, I could use, but no sugar.
0:36:41 > 0:36:43I'll slice this up.
0:36:43 > 0:36:45A filling for this,
0:36:45 > 0:36:47you can put a variety of different fillings,
0:36:47 > 0:36:51I don't normally put butter cream in. I find it's way too much.
0:36:51 > 0:36:55- No!- You like butter cream? - I love butter cream.
0:36:55 > 0:36:58That's amazing, like watching an artist.
0:36:58 > 0:37:01- I can understand why people want to be chefs.- You're an artist?
0:37:02 > 0:37:06- I do paint, yeah.- You've got stuff in a gallery, and stuff like that?
0:37:06 > 0:37:09Yeah, I had an exhibition at Christmas, yeah.
0:37:09 > 0:37:11I paint, I love painting.
0:37:11 > 0:37:14It must be like this, you know, it's just very therapeutic.
0:37:14 > 0:37:16It's lovely to watch something, you know.
0:37:16 > 0:37:19But this would be more rewarding, cos you could stuff your face with it.
0:37:19 > 0:37:23- You can't eat a painting. - So, icing sugar, straight in.
0:37:23 > 0:37:25In we go with pistachio nuts.
0:37:25 > 0:37:30Now, all we do is kind of just throw this lot together,
0:37:30 > 0:37:32chuck it all on.
0:37:32 > 0:37:33Spread it out.
0:37:33 > 0:37:38You can go with a piping bag if you want. Bit of that.
0:37:38 > 0:37:40And what I've done is, I've...
0:37:40 > 0:37:43It keeps it lovely and moist, this.
0:37:43 > 0:37:46And then what I've done is mix together some icing sugar,
0:37:46 > 0:37:48just want touch of water,
0:37:48 > 0:37:52and some coffee to a simple little coffee icing.
0:37:52 > 0:37:54If you mix all that together, give it a quick mix...
0:37:54 > 0:37:57I love the way you say, "A simple, little coffee icing."
0:37:57 > 0:37:58It would take me all day to do that.
0:37:58 > 0:38:01It's easy, you can use this as a drizzle over the top,
0:38:01 > 0:38:04it's like that lemon drizzle cake, it's nice and simple.
0:38:04 > 0:38:05And then we split this over.
0:38:07 > 0:38:10Just over the top. Ideally, you want a little bit more. Let it set.
0:38:10 > 0:38:13Go round the edge.
0:38:13 > 0:38:16I know this is, kind of Brian's favourite puds, as well.
0:38:16 > 0:38:20- Love it, lots of butter, lots of cream.- Proper cake. - We need a latte...
0:38:20 > 0:38:22- Yorkshire stuff, innit, kid? - ..with this.
0:38:22 > 0:38:25- You dive into this.- Look at that! - Mmm!- Have a dive into that.
0:38:25 > 0:38:28Anything you want ask me, ask me now, cos now I won't be able to speak.
0:38:28 > 0:38:29Go on.
0:38:30 > 0:38:32Dive into that.
0:38:34 > 0:38:36- Oops!- This is cardamom coffee.
0:38:36 > 0:38:39The spice is quite unusual, normally put it in curries,
0:38:39 > 0:38:41but I think it really works well with coffee.
0:38:42 > 0:38:44- What do you think?- Mmmm!
0:38:44 > 0:38:46That's all we need!
0:38:50 > 0:38:53This next recipe from Icelandic chef Aggi Sverrisson
0:38:53 > 0:38:58is absolutely brilliant, except for one missing ingredient - butter.
0:38:58 > 0:39:00Will they ever learn?
0:39:00 > 0:39:03- Great to have you on the show. - Thank you.- Now, your food.- OK.
0:39:03 > 0:39:06This is a twist on the classic Scandinavian dish, is that right?
0:39:06 > 0:39:09- Exactly, Yeah.- OK, so what's the name of it, first of all?
0:39:09 > 0:39:10So, we are doing gravlax...
0:39:10 > 0:39:13- Yeah.- ..with horseradish and mustard sauce.
0:39:13 > 0:39:17- It was all going so well until you said horseradish.- I will put extra horseradish.- Thank you very much.
0:39:17 > 0:39:19Cucumber, rye bread.
0:39:19 > 0:39:22- OK, all right.- OK?- I hate horseradish, by the way.
0:39:22 > 0:39:24Right, next, do you want me to do the lemons?
0:39:24 > 0:39:26- Please, lemons.- So I'm going to peel these, and chop.
0:39:26 > 0:39:28Peel and chop, yeah, please.
0:39:28 > 0:39:32- Now, the traditional way of doing gravlax...- We used to bury it.
0:39:32 > 0:39:36- They used to bury it?- Yeah.- Do you still do that?- Not really, no.
0:39:36 > 0:39:39- We do it more simple now.- Much simpler. You've got a fridge now.
0:39:39 > 0:39:43Exactly. No, basically what we do is, at home, basically maybe four days,
0:39:43 > 0:39:46we marinate for four days, and then we eat it.
0:39:46 > 0:39:49- But I'm doing it for one hour, one hour only.- Right.
0:39:49 > 0:39:53So this mixture that you've got in the bottom of the tray, what's that?
0:39:53 > 0:39:56That's salt, 50-50 salt and sugar.
0:39:56 > 0:39:59- Are you using table salt or are you using sea salt?- Table salt.
0:39:59 > 0:40:04Because it's a quick marinade, it needs to go quickly in the fish.
0:40:04 > 0:40:08- Here are some rye bread which I'm just going to seal off.- OK.- OK.
0:40:08 > 0:40:11Could you use another fish other than what you're using?
0:40:11 > 0:40:15- You could use whatever you want to, really. Definitely.- Yep.
0:40:15 > 0:40:19- Now, I've had this with trout, actually, which is very good. - Yeah, it's fantastic as well, trout.
0:40:19 > 0:40:22Especially now, sea trout is fantastic.
0:40:22 > 0:40:26There is the rest. Half-half sugar and salt.
0:40:26 > 0:40:29- Half-half sugar and salt.- Yeah. And then you do what with this?
0:40:29 > 0:40:34- This I put in the fridge to marinate for one hour.- Right.
0:40:34 > 0:40:38- And then do you want me to do the cucumber next, yeah? - Please. Peel, chop.
0:40:38 > 0:40:40OK, so, I mean, what brought you...?
0:40:40 > 0:40:42Obviously the food brought you to the UK.
0:40:42 > 0:40:45Your first place that you worked, what was the first place you worked?
0:40:45 > 0:40:48You've worked with many great chefs as well, haven't you?
0:40:48 > 0:40:53I worked at Pied A Terre, Tom Aikens, many, many years ago.
0:40:53 > 0:40:59- Yeah?- Then I went and worked for Marcus Wareing.- At Petrus.- Petrus.
0:40:59 > 0:41:03- Yeah. - And then Mr Raymond Blanc himself.
0:41:03 > 0:41:05You were at Raymond Blanc's for quite some time,
0:41:05 > 0:41:07cos you ended up being head chef.
0:41:07 > 0:41:08Yeah, I was there for five years.
0:41:08 > 0:41:11Five very short, but very long years at the same time.
0:41:11 > 0:41:13If that makes sense. LAUGHTER
0:41:13 > 0:41:15Yeah, what did you learn from there?
0:41:15 > 0:41:17Because one thing that I notice about your cooking,
0:41:17 > 0:41:20particularly your restaurant, there's no butter.
0:41:20 > 0:41:23- There's no butter. There's no cream, either.- Is that what you learned from Raymond?
0:41:23 > 0:41:28No, but what I learned from Le Manoir is clean, fresh flavours. Very light sauces, and so on.
0:41:28 > 0:41:31I was going to say, at Le Manoir they use about 50 kilos a day, don't they?
0:41:31 > 0:41:33Well, minimum, I would say, minimum.
0:41:33 > 0:41:37OK, I have the salmon here, which I've washed of the marinade.
0:41:37 > 0:41:40I'm going to put here in oil, it's about 50 degrees.
0:41:40 > 0:41:43- So is this just vegetable oil? - No, olive oil.- Olive oil.- Olive oil.
0:41:43 > 0:41:47You can use extra virgin, you can also use a light olive oil.
0:41:47 > 0:41:48It's up to you, really.
0:41:48 > 0:41:51OK, and the secret of that is that it's a low-temperature.
0:41:51 > 0:41:54- Very low-temperature, yeah. - OK.- About 50 degrees.
0:41:54 > 0:41:57And the cucumber here, I've just peeled, I've deseeded,
0:41:57 > 0:42:00- and you're going to freeze these. - Freeze it, yes.- OK.- Why are we freezing it?
0:42:00 > 0:42:02Because we are cooking it.
0:42:02 > 0:42:04By freezing it, we are cooking it, actually.
0:42:04 > 0:42:08Completely different texture, and it's absolutely beautiful.
0:42:08 > 0:42:09Yeah.
0:42:09 > 0:42:12- With the oil, do you ever put aromats into the oil? Cinnamon or...?- Sorry?
0:42:12 > 0:42:14For the oil, the confit...?
0:42:14 > 0:42:17Often we put lemon zest for example, lime zest.
0:42:17 > 0:42:21- Any star anise or cinnamon?- You can put whatever you want to, really.
0:42:21 > 0:42:24And quick tip, don't take a frozen tray out the freezer with wet hands.
0:42:24 > 0:42:26GUESTS LAUGH
0:42:26 > 0:42:29- I'm going to do the mustard sauce. - It sticks, it sticks.
0:42:29 > 0:42:32Right, and then you're going to refresh these in boiling water?
0:42:32 > 0:42:34Yeah, well, in hot water, really.
0:42:34 > 0:42:37In the ideal world, you want to put it in the fridge for two hours
0:42:37 > 0:42:39to let it de-freeze like that, basically.
0:42:39 > 0:42:42Right. So basically, they go from that,
0:42:42 > 0:42:45- like you say, to then cooked?- Yes.
0:42:45 > 0:42:50So we'll lift these out, and we'll drain these out.
0:42:50 > 0:42:52- Mustard.- Now, explain this, this is the dressing.
0:42:52 > 0:42:55Yeah. So, we have Greek yoghurt here, you can use light yoghurt
0:42:55 > 0:42:57if you want to, whatever yoghurt you want.
0:42:57 > 0:43:00Mustard, grain mustard. Muscovado sugar.
0:43:00 > 0:43:04We need some lemon here from you, please. Thank you.
0:43:04 > 0:43:07So really, when you're doing this quick one,
0:43:07 > 0:43:09the quickness is the cooking in the oil?
0:43:09 > 0:43:12- Is that...?- Sorry?- Is that to speed it up, this way of doing it?
0:43:12 > 0:43:16- You cook it in the oil to speed it up?- Yes, definitely.- OK.
0:43:16 > 0:43:18Right. There we go.
0:43:18 > 0:43:21- So, what else goes on the sauce, then?- So, muscovado sugar, lemons...
0:43:21 > 0:43:22We can lose that, you don't need that, do you?
0:43:22 > 0:43:25No, come on. We're going to put plenty of it. BOTH LAUGH
0:43:25 > 0:43:28- Right, now, what's this? - Grater. Grater. That's seaweed.
0:43:28 > 0:43:31- This is your favourite?- Yes.
0:43:31 > 0:43:34We used to eat it in front of the television when I was young,
0:43:34 > 0:43:36instead of snack or crisps or whatever.
0:43:36 > 0:43:39Didn't you have rhubarb and custard sweets?
0:43:39 > 0:43:42No, we didn't. Just ate that. Fantastic. I love it.
0:43:42 > 0:43:45- Do you like that?- Oh, yeah.- Oh, yeah.
0:43:45 > 0:43:47That'd be full of umami, I would imagine, that seaweed.
0:43:47 > 0:43:50- A real, great background note. - Exactly, it's fantastic.
0:43:50 > 0:43:53It's not too salty, and comes from a very clean sea. It's fantastic.
0:43:53 > 0:43:56- (That's disgusting.)- I absolutely love it. What do you think?
0:43:56 > 0:43:59- I don't think it's going to catch on in the pub tonight.- Oh, really?
0:43:59 > 0:44:02With pork scratchings, you know what I mean?
0:44:02 > 0:44:05What we've done, we've dried this out, haven't we, this one.
0:44:05 > 0:44:08INAUDIBLE
0:44:08 > 0:44:10Yes. You're going to put this in this blender.
0:44:10 > 0:44:12It looks like the bottom of my cigar tray. Look at this!
0:44:12 > 0:44:15- So you dry it out in the oven, and you end up with this.- Yep.
0:44:15 > 0:44:19Right, and then we just blend this in a coffee grinder.
0:44:19 > 0:44:23- Yes, you end up with this lovely powder.- Right.- Looks like...
0:44:23 > 0:44:24What does it look like?
0:44:24 > 0:44:27Well, you and Iceland, and ash, you know.
0:44:27 > 0:44:31- Yeah, OK, fine, fair enough.- This ash was long before the volcano.
0:44:31 > 0:44:33Yeah, it is, actually. It is, actually.
0:44:33 > 0:44:35I take the dill, thank you.
0:44:35 > 0:44:37I've got a business idea for you, though.
0:44:37 > 0:44:39When you've stopped opening restaurants...
0:44:39 > 0:44:43- Yeah.- ..Go back to Iceland, nobody's actually done it yet, sell dusters.
0:44:43 > 0:44:45Sell dusters? What's that?
0:44:47 > 0:44:49- It will catch on. - JAMES LAUGHS
0:44:49 > 0:44:51Right, so, we've blitzed this.
0:44:52 > 0:44:54This is the ash that we end up with.
0:44:54 > 0:44:57- This is what we're looking for.- You put this on everything.- Everything.
0:44:57 > 0:44:59I put it on my desserts, I put it on my lamb.
0:44:59 > 0:45:01The lamb obviously eats this day in day out,
0:45:01 > 0:45:04so when you season it with this as well, it's fantastic.
0:45:04 > 0:45:06- Right, OK.- Cucumber.
0:45:06 > 0:45:09This is the little cucumber salad that you're going to do, as well.
0:45:09 > 0:45:11So tell us about your restaurant. This Texture.
0:45:11 > 0:45:12It was opened by yourself and...?
0:45:12 > 0:45:15And my business partner, Xavier Rousset,
0:45:15 > 0:45:17who used to be sommelier at Le Manoir.
0:45:17 > 0:45:21And we opened two and half years ago. We've been extremely lucky.
0:45:21 > 0:45:24We've been, I would say, very successful.
0:45:24 > 0:45:27Pretty successful, you got your first Michelin star in six months.
0:45:27 > 0:45:32- Yes, yes. No, we didn't, actually. Took us two years.- Two years, did it?
0:45:32 > 0:45:35- Too long, isn't it?- It should've been six months.- Yeah, exactly!
0:45:35 > 0:45:39That's what I said, that what I said.
0:45:39 > 0:45:42But no, it's been very good. I don't use cream or butter.
0:45:42 > 0:45:45- Butter I don't use in anything. - I've got that, it's registered, Aggi.
0:45:45 > 0:45:49- Is it?- Don't use butter, right. So what have we got in here?
0:45:49 > 0:45:55OK, so, mustard, vinegar. Very good vinegar, mustard, salt, and dill.
0:45:55 > 0:45:57And obviously the ash.
0:46:02 > 0:46:06- Come on!- Just if you feel homesick, or something.
0:46:06 > 0:46:08OK, perfect. I think I'm just about ready.
0:46:08 > 0:46:12So, the salmon has been here now for 20 minutes.
0:46:12 > 0:46:15And it's fantastically cooked. Should be.
0:46:15 > 0:46:20And the best way to know if it cooked, actually, or not,
0:46:20 > 0:46:22is actually by taking it and pushing it.
0:46:22 > 0:46:25- If you can go easily through... - Leaves flake off.
0:46:25 > 0:46:29Yeah, flakes. Then you know it's actually cooked. OK. So, dill on.
0:46:29 > 0:46:32Plenty of dill. We love our dill in Scandinavia.
0:46:32 > 0:46:34Yeah, and you like sorrel as well, don't you?
0:46:34 > 0:46:38- Sorrel and dill is our favourite. - And ash.- And ash, plenty of ash.
0:46:40 > 0:46:43- So, let's go.- Let's start to plate this up, then.
0:46:43 > 0:46:46- Yeah.- So there's cucumber in there, you've got some mustard,
0:46:46 > 0:46:48little bit of, like I said, the ash, and the dill.
0:46:48 > 0:46:53- Dill, yeah.- Bit of vinegar in there, as well?- Yes, vinegar as well.
0:46:53 > 0:46:56Sauce. Like that, perfect.
0:46:56 > 0:46:58Cucumbers.
0:46:58 > 0:47:00Again, the food we do is very rustic,
0:47:00 > 0:47:03so you just scatter it around, basically.
0:47:03 > 0:47:07- Thrown on with finesse, we call that on the show.- Yeah, OK, exactly.
0:47:07 > 0:47:08Salmon goes here.
0:47:10 > 0:47:11Like that, perfect. What am I missing?
0:47:11 > 0:47:14Then you've got your rye bread, don't forget.
0:47:14 > 0:47:17Yeah. The rye bread we're just going to take like that,
0:47:17 > 0:47:20and just break it in our hands, like that.
0:47:20 > 0:47:22You cooked that in, what? A little bit of butter?
0:47:22 > 0:47:25Butter, yeah. LAUGHTER
0:47:25 > 0:47:28- Almost, got me, there, actually. - I nearly got you, then!
0:47:28 > 0:47:35- Perfect.- More ash. - More ash, plenty of ash. Sorrel.
0:47:36 > 0:47:42There you go, and obviously the dill. Perfect.
0:47:42 > 0:47:43So, remind us what that is, again.
0:47:43 > 0:47:47Gravlax, rye bread, horseradish sauce, cucumber.
0:47:47 > 0:47:50- And don't forget the ash. - And the ash, plenty of it.
0:47:50 > 0:47:51Plenty of it, there you go.
0:47:57 > 0:47:59Fantastic. There you go, there you go.
0:47:59 > 0:48:00Right, have a seat over here,
0:48:00 > 0:48:03and then you get to dive into this.
0:48:03 > 0:48:05Tell us what do you think of that one.
0:48:08 > 0:48:09What do you reckon?
0:48:11 > 0:48:13- Let's see.- Are you scared of salmon?
0:48:13 > 0:48:16Am I scared of the salmon? No, I just didn't want to be greedy!
0:48:17 > 0:48:19There you go.
0:48:19 > 0:48:21What do you reckon
0:48:22 > 0:48:25- That is just... beautiful. - It's lovely, isn't it?
0:48:25 > 0:48:27- I mean, the great texture, as well. - That is so gorgeous.
0:48:27 > 0:48:29- Cooking in that olive oil.- Yeah.
0:48:34 > 0:48:37That was another great recipe from their Saturday Kitchen back catalogue.
0:48:37 > 0:48:40And there'll be more just after this slice of summer food
0:48:40 > 0:48:42from the brilliant Valentine Warner.
0:48:43 > 0:48:46For me, tomatoes are the biggest summer sensation,
0:48:46 > 0:48:49and they're ripening on the vine right now,
0:48:49 > 0:48:51ready to liven up your supper.
0:48:51 > 0:48:53And they are never better than on top of a pizza,
0:48:53 > 0:48:57so I'm on a quest to find the tastiest tom of all.
0:49:02 > 0:49:06I just love tomatoes, and they come in all shapes and sizes.
0:49:06 > 0:49:10So I've come to Somerset to meet an unlikely tomato farmer.
0:49:11 > 0:49:13Ex fashion Guru, Anne McGrath,
0:49:13 > 0:49:16who's growing an astounding 59 different varieties.
0:49:18 > 0:49:22- Anne. Tomato fanatic of the west! - Hello, Val.
0:49:22 > 0:49:26How could you have gone from being a fashion buyer to being
0:49:26 > 0:49:29a militant tomato fanatic?
0:49:29 > 0:49:32When I first tasted tomatoes that somebody had grown,
0:49:32 > 0:49:36- I thought they'd be really brilliant, and they weren't.- Yeah.
0:49:36 > 0:49:39And having always thought I could do better as a fashion buyer,
0:49:39 > 0:49:42I was convinced I could do better with these things as well.
0:49:42 > 0:49:46When it comes to tomatoes, Anne has high expectations,
0:49:46 > 0:49:51and if a variety fails to wow her, it won't be grown again next year.
0:49:51 > 0:49:54Well, I'm already worrying that there aren't enough hours in the day
0:49:54 > 0:49:57to eat the sheer volume of tomatoes that you've got on offer, so...
0:49:57 > 0:49:59- Well...- Can we start with this one?
0:49:59 > 0:50:03Try one of these. This is Sun Sugar.
0:50:05 > 0:50:07Very sweet.
0:50:08 > 0:50:10That is amazing. Next?
0:50:10 > 0:50:11- Black Cherry.- Here goes.
0:50:14 > 0:50:17- That's completely different. - Completely.- Not as sweet.
0:50:17 > 0:50:19This is kind of like a wine tasting.
0:50:19 > 0:50:20'I'm in heaven.
0:50:20 > 0:50:23'We're sampling the finest tomatoes known to man.'
0:50:23 > 0:50:28- Very sweet.- Goodness me. - Explodes in the mouth, doesn't it?
0:50:28 > 0:50:33'For a tomato connoisseur like me, this is going to take some tasting.
0:50:33 > 0:50:36'First, we're looking for both clarity and colour.'
0:50:36 > 0:50:39They glow, your tomatoes.
0:50:39 > 0:50:45Look, there's light coming out of them. Mmm. Mmm! That is amazing.
0:50:45 > 0:50:46'And on the nose...'
0:50:46 > 0:50:51Fresh tomatoes just on the vine smell so exceptional.
0:50:51 > 0:50:53I can't define the smell of a tomato.
0:50:53 > 0:50:56'But it's very important to be discerning.'
0:50:57 > 0:51:01- This is called Sweet Million. - Unexceptional, I think.
0:51:01 > 0:51:04Unexceptional, I agree. I think it's going to go on the reject list.
0:51:04 > 0:51:08- It's actually called Berry.- To be honest, that one's quite bland.
0:51:08 > 0:51:09- For you.- For me!
0:51:09 > 0:51:12There's a tomato for everyone.
0:51:12 > 0:51:17- V poor. That's what they used to write on my homework.- V poor.
0:51:17 > 0:51:21- What is your perfect tomato?- I really hate people who ask me that.
0:51:21 > 0:51:24- OK, I'm going.- Bye.- Bye.
0:51:24 > 0:51:27'We're looking for good depth of flavour on the palate.'
0:51:27 > 0:51:29Now, this is Cuban Black.
0:51:29 > 0:51:33- Superb. Isn't that amazing? - That's amazing!
0:51:33 > 0:51:36This is my idea of what a tomato OUGHT to taste like.
0:51:36 > 0:51:38So, in answer to my earlier question,
0:51:38 > 0:51:40you could have been a bit nicer to me.
0:51:40 > 0:51:43I could perhaps have been a bit nicer.
0:51:43 > 0:51:45- Isn't that lovely?- 'Wow!
0:51:45 > 0:51:51- 'Deep fruity flavours with an elegant finish.'- Luscious.
0:51:51 > 0:51:54That's got serious depth to it. Oh, my goodness me!
0:51:54 > 0:51:57- That's absolutely mental. - Really beautiful.
0:51:57 > 0:52:00- I'm going to finish this one. - Right. Who am I to prevent you?
0:52:03 > 0:52:06'It seems Anne has also got style when it comes to tomatoes,
0:52:06 > 0:52:08'and this tasting has been hungry work.
0:52:08 > 0:52:10'Time for supper.'
0:52:12 > 0:52:16- Do you ever get bored of tomatoes? - How could I get bored of tomatoes?
0:52:16 > 0:52:18- Well, I have to ask you.- Nope, never.
0:52:18 > 0:52:21'Me neither. Bring on the pizza.'
0:52:23 > 0:52:27'Combine together water, yeast, sugar, salt and flour
0:52:27 > 0:52:29'to make a simple pizza dough.'
0:52:29 > 0:52:32I was thinking if you put your ear close enough,
0:52:32 > 0:52:34you might be able to hear their rioting yeast.
0:52:34 > 0:52:37No, I think yeast is a bit more civilised than that.
0:52:37 > 0:52:39'Leave to rise for an hour.'
0:52:39 > 0:52:42- It needs to go somewhere warm. - The warmest place will be in the airing cupboard.
0:52:42 > 0:52:46- Hand it over, if you trust me with it.- I do trust you.
0:52:47 > 0:52:50The dough is in the cupboard.
0:52:50 > 0:52:52'Now for the topping, and we're each making our own pizza.
0:52:52 > 0:52:56'I'm making a simple tomato sauce with a kick,
0:52:56 > 0:52:59'whilst Anne's going creative.'
0:52:59 > 0:53:02- You think that sauce making is a fabulous waste of time. - Not in the least,
0:53:02 > 0:53:04I'm sure your sauce will be worth every minute of it.
0:53:04 > 0:53:09I just think a pizza really is better with the fresh tomato baked.
0:53:11 > 0:53:13'That sounds like a challenge.
0:53:13 > 0:53:15'I'm hoping to win over the queen of all tomatoes
0:53:15 > 0:53:19'with an international blend of Cuban, Kosovan and British varieties.'
0:53:20 > 0:53:22I want a good, garlicky blast.
0:53:22 > 0:53:25There's a lot of mud here. I can't work like this!
0:53:25 > 0:53:28- Go to a different kitchen! - THEY LAUGH
0:53:28 > 0:53:33'Fry finely chopped chilli and garlic in plenty of olive oil,
0:53:33 > 0:53:35'along with a tasty tomatoes.'
0:53:35 > 0:53:39Look how ripe that is, that is just... In they go.
0:53:39 > 0:53:42'A little salt, then reduce until thick and luscious.'
0:53:43 > 0:53:46Mmm! Nice little bite at the bottom of it.
0:53:46 > 0:53:48It should have that little "Rrrrrrr!"
0:53:48 > 0:53:51'Now for the pizza bases.'
0:53:51 > 0:53:53I can't spin it like an Italian pizza maker, I'm afraid.
0:53:53 > 0:53:56I am really disappointed to hear that.
0:53:56 > 0:53:59I think perhaps if you've never done it before, this is not the moment.
0:53:59 > 0:54:04- That's mine.- Right. Fine. Now you've practised, mine can be a perfect circle.
0:54:04 > 0:54:07- Yours can be perfect. - Mine is more circular than yours.
0:54:07 > 0:54:10OK, well, I'm cooking a square pizza anyway, so I don't care.
0:54:10 > 0:54:14'I finish my pizza with the punchy tomato sauce.'
0:54:14 > 0:54:16- I want a little bit more than a scraping.- Right.
0:54:16 > 0:54:19I want you to be able to kind of bite into it.
0:54:19 > 0:54:24'A few anchovy fillets, a sprinkling of dried oregano, black pepper,
0:54:24 > 0:54:26'and a final glug of olive oil.
0:54:27 > 0:54:29'In a bid to keep hold of her crown,
0:54:29 > 0:54:31'Anne's not holding back with her topping.
0:54:31 > 0:54:35'Basil in olive oil, and two types of pepper.'
0:54:35 > 0:54:38Looking very pretty already, with the purple and the green.
0:54:38 > 0:54:41Mmm. That's why I like the mixed colours, you know?
0:54:41 > 0:54:43'Once a fashion guru, always a fashion guru.'
0:54:44 > 0:54:46Quite a stunning tomato.
0:54:46 > 0:54:48It looks like the centre of the earth.
0:54:48 > 0:54:52'Let's just hope it's not style over content.
0:54:52 > 0:54:55'Top with a soft Italian cheese.'
0:54:55 > 0:55:00- Can I be the Italian waiter for you? - Oh, please, please.
0:55:00 > 0:55:03'12 minutes in the oven, and our pizzas are done.'
0:55:03 > 0:55:04What a magnificent creation!
0:55:04 > 0:55:08Ooh, they both look amazing.
0:55:08 > 0:55:13- They do both look quite tasty. - High five.
0:55:13 > 0:55:17- Indeed, you know what I mean. - OK, you first.- Fine.
0:55:17 > 0:55:21# You like to-MAY-to, I like tomato
0:55:21 > 0:55:25# Po-TAY-to, potato To-MAY-to, tomato
0:55:25 > 0:55:28# Let's call the whole thing off. #
0:55:29 > 0:55:33'So whose tomato temptation will steal the crown?'
0:55:35 > 0:55:39- I can't believe you.- You had a snarl and flaring nostrils then. - I hate pizza wheels.
0:55:39 > 0:55:43- I like pizza wheels. - Give me a sharp knife any day.
0:55:43 > 0:55:46- Do you want me to pizza wheel? - Go on, you... Come on!- God!
0:55:46 > 0:55:49This is a very complicated way of doing things.
0:55:49 > 0:55:53If you insist on using a pizza wheel, this how life is going to end up.
0:55:53 > 0:55:56- There you go. - I say, that does look rather nice.
0:55:56 > 0:55:59'First we're trying each other's.'
0:55:59 > 0:56:03- Mm.- Mm.- That is good. - So sweet and fruity.
0:56:04 > 0:56:10- 'And now to our own creations.' - That is not bad at all. Gorgeous.
0:56:10 > 0:56:16- Absolutely gorgeous. - Your tomatoes make a mean sauce.
0:56:16 > 0:56:19I don't think no one tomato could make a sauce like that.
0:56:19 > 0:56:23No, I've got to say, Val, the sauce is lovely
0:56:23 > 0:56:28- but I still actually like doing mine with the slices.- With the big slices on it?- Mm, yep.
0:56:28 > 0:56:33You and I are stubborn in our ways because I have to say that I like mine more!
0:56:33 > 0:56:35- But they're both good though. - They are.
0:56:35 > 0:56:39- Cheers.- Cheers.- Cheers. Mmm.- Mm.
0:56:39 > 0:56:43# Let's call the whole thing off. # Wonderful.
0:56:43 > 0:56:47'So whatever your style, be daring with your choice of tomatoes.
0:56:47 > 0:56:50'There's tons to be tasted right now.'
0:56:54 > 0:56:56Now, we're not cooking live in the studio today.
0:56:56 > 0:57:00Instead, we're showing you some of the highlights from the Saturday Kitchen recipe archives.
0:57:00 > 0:57:03Still to come on today's Best Bites -
0:57:03 > 0:57:06Mexican chef Fernando Stovell goes up against the brilliant
0:57:06 > 0:57:10Latvian chef, Martin Blunos in the Saturday Kitchen Omelette Challenge.
0:57:10 > 0:57:14Kevin Dundon makes hearty Irish food. These individual
0:57:14 > 0:57:16pork wellingtons with Savoy cabbage
0:57:16 > 0:57:19are guaranteed to satisfy any appetite.
0:57:19 > 0:57:21Actress Kelly Adams faces her Food Heaven or Food Hell.
0:57:21 > 0:57:26Did she get the sticky toffee apple pudding with calvados caramel sauce
0:57:26 > 0:57:30for Food Heaven or a cream of celeriac soup with crispy pancetta
0:57:30 > 0:57:32that was in line for Food Hell?
0:57:32 > 0:57:34You can find out at the end of today's show.
0:57:34 > 0:57:38Now, here's Adam Byatt with a seasonal speciality.
0:57:38 > 0:57:40- Great to have you back on the show. - Thanks, James.
0:57:40 > 0:57:43Something seasonal as well, very, very seasonal.
0:57:43 > 0:57:45People talking about this a lot, grouse.
0:57:45 > 0:57:47Grouse, 12th of August, they're in.
0:57:47 > 0:57:50For me I wait a couple of weeks and give it until September.
0:57:50 > 0:57:51I think they're better in September.
0:57:51 > 0:57:55- These are wild grouse. They cost a pretty penny.- Yeah.
0:57:55 > 0:57:57So they need to be treated properly.
0:57:57 > 0:58:00The gamekeeper said that cos the fat ones get shot first.
0:58:00 > 0:58:03- Possibly right. - Then the quick ones get shot later.
0:58:03 > 0:58:05But this... The Glorious Twelfth, of course, the season.
0:58:05 > 0:58:09- Yep.- Great flavour but these things are quite expensive.
0:58:09 > 0:58:12They are a lot of money. But these are a really distinctive flavour.
0:58:12 > 0:58:15People say game is really gamey and it's not generic.
0:58:15 > 0:58:18Grouse has a really distinctive flavour of its own.
0:58:18 > 0:58:21- What's going with it then? - Some blackberries.
0:58:21 > 0:58:24It's no big surprise, blackberries go great with grouse
0:58:24 > 0:58:29because that's the time of year so they eat the blackberries,
0:58:29 > 0:58:33- in the hedgerows so they work really well with blackberries.- OK.
0:58:33 > 0:58:35We'll put a little bit of bacon over the top
0:58:35 > 0:58:38and all that does is help keep it nice and moist.
0:58:38 > 0:58:40It's often done a lot with game birds,
0:58:40 > 0:58:41a little bit of bacon on there.
0:58:41 > 0:58:46Yeah, keeps the bird really moist which is important. So we tie the legs up like that.
0:58:46 > 0:58:50The reason I'm tying it, it's not just because it's fancy
0:58:50 > 0:58:54but the reason we tie it is to make sure it's as thick at the leg end
0:58:54 > 0:58:57as it is the breast end so the whole thing is more even.
0:58:57 > 0:59:00- Cooks evenly?- More even cooking, that's right.- Yeah.
0:59:00 > 0:59:01Slice the shallots for me.
0:59:01 > 0:59:05Adam, you could also infuse the grouse with heather, inside.
0:59:05 > 0:59:10Yeah, you could put some heather inside, fresh thyme, yeah.
0:59:10 > 0:59:12- That'll be on Trinity's restaurant later!- That's it, yeah!
0:59:12 > 0:59:15- He's recorded that one, got that one!- Shh!
0:59:15 > 0:59:18- Any more ideas?- We need a dessert!
0:59:18 > 0:59:21ALL LAUGH
0:59:21 > 0:59:23I like that. I like that.
0:59:23 > 0:59:28So we've got the coriander salt going on. I like that too.
0:59:28 > 0:59:31That's it. A bit of oil in a nice, hot pan.
0:59:31 > 0:59:33Season the bird inside as well, really important.
0:59:33 > 0:59:37Inside and out, all over. Season that.
0:59:37 > 0:59:39You just want - on the leg side first -
0:59:39 > 0:59:42- get it in there, push it down.- Yeah.
0:59:42 > 0:59:46- Push the legs down like that. Let's get rid of all this.- There you go.
0:59:46 > 0:59:48You want me to separate the egg whites, do you?
0:59:48 > 0:59:52Yes, please, cos what we're going to do...
0:59:52 > 0:59:54This is a very... Well, I say it's a chef-y thing
0:59:54 > 0:59:57- but it's often done a lot with fish. We've done it on the show before. - Yeah, fish.
0:59:57 > 1:00:01We're just taking it and adapting it to vegetables, really.
1:00:01 > 1:00:03Celeriac is a fantastic vegetable.
1:00:03 > 1:00:07People can get a little bit lost with celeriac, I find
1:00:07 > 1:00:09but it's a fantastic vegetable to serve all year round.
1:00:09 > 1:00:12- Roasted, mashed. - It's great raw as well.
1:00:12 > 1:00:17- Celeriac remoulade being the most famous.- Yeah, we make a great celeriac coleslaw.
1:00:17 > 1:00:20This is just a bit different, a salt-baked celeriac.
1:00:20 > 1:00:23So all we do, we take some straight egg white.
1:00:23 > 1:00:26Chopped rosemary. Chop that a little bit finer for me?
1:00:26 > 1:00:27JAMES SIGHS, SAT LAUGHS
1:00:27 > 1:00:30- You all right there?- It's been a while, Jim!- It's been a while!
1:00:30 > 1:00:32ALL LAUGH
1:00:32 > 1:00:35Put some salt in there. Lots of salt.
1:00:35 > 1:00:38- Just use normal table salt. - Is that fine enough?
1:00:38 > 1:00:41A little spatula... That's beautiful. That'll do.
1:00:41 > 1:00:44- All right.- There you go. - That's it, OK.
1:00:44 > 1:00:48We just mix that together. It ends up a bit like wet sand, to be honest.
1:00:48 > 1:00:51It's a bit like that. We just mix that together.
1:00:51 > 1:00:54Your restaurant itself, anybody that's not heard of it,
1:00:54 > 1:00:56Clapham Common?
1:00:56 > 1:00:59That's right, in the old town in Clapham there.
1:00:59 > 1:01:01Lunch turns into dinner, would that be right?
1:01:01 > 1:01:04The restaurant sort of changes.
1:01:04 > 1:01:09- Eh?- You know what I mean. It's lighter, then in the evening, it's more...
1:01:09 > 1:01:13We have a lunch menu that is...
1:01:15 > 1:01:19..lighter, a simpler lunch menu.
1:01:19 > 1:01:22In the evening, we run through a straight a la carte menu.
1:01:22 > 1:01:27- This goes in the oven?- Just a couple of minutes.- I'll take one out.
1:01:27 > 1:01:32Mix that together into a paste?
1:01:32 > 1:01:35Over the top, it looks like a lot of salt, but all this...
1:01:35 > 1:01:38It LOOKS like a lot of salt?!
1:01:38 > 1:01:42- This will turn into a crust. - You can put over here.
1:01:42 > 1:01:45You guys have got too much time on your hands to do this.
1:01:45 > 1:01:50This looks hard, but actually, what happens at the other end...
1:01:50 > 1:01:53- It brings the flavouring. - It penetrates.
1:01:53 > 1:01:58The salt draws out the moisture. Celeriac can be quite wet.
1:01:59 > 1:02:01Pack it on nice and tight.
1:02:01 > 1:02:04Pack that salt like that.
1:02:04 > 1:02:10That wants to go in the oven for about...
1:02:10 > 1:02:12If I had a carrot and a bit of coal....
1:02:12 > 1:02:16LAUGHTER
1:02:16 > 1:02:19- Have you got the other one? - How long does that going for?
1:02:19 > 1:02:24About an hour and a half. I'll put some stock in there.
1:02:24 > 1:02:31- The blackberries are in there. Some chicken stock.- Is that right?
1:02:31 > 1:02:33- Beautiful.- That pan's hot.
1:02:33 > 1:02:40- This goes in for how long? - About 10 minutes at about 190.
1:02:41 > 1:02:46The celeriac wants to see about an hour and 45 at 200.
1:02:46 > 1:02:51It takes a long time, but a lovely thing to do for you roast.
1:02:52 > 1:02:54If you keep this bacon here...
1:02:54 > 1:02:58- Do you just serve it like that? - You wait until you taste it.
1:02:58 > 1:03:00Do you serve it like that?
1:03:00 > 1:03:04- No, no, no. You have to cut the top off.- And put a sparkler in it!
1:03:04 > 1:03:07LAUGHTER
1:03:07 > 1:03:11Don't be nervous.
1:03:11 > 1:03:12We could put a candle in it.
1:03:12 > 1:03:17In the middle of the table, but what a lovely thing to share at the table!
1:03:17 > 1:03:22This sauce that has come out of the blackberries, this is our sauce.
1:03:22 > 1:03:28- This is all those juices from the grouse.- I mention the restaurant.
1:03:28 > 1:03:33You have been given a prestigious title recently.
1:03:33 > 1:03:37We were listed this week on the Hardings Guide which is a reputable
1:03:37 > 1:03:44food gate which comes out every year, of the top 10 restaurants in London.
1:03:44 > 1:03:46It is a fantastic achievement. You can clap now if you like.
1:03:46 > 1:03:50APPLAUSE
1:03:50 > 1:03:54- I'm too busy playing here. - It is fantastic.
1:03:54 > 1:03:59- It is great for the restaurant. - Great for the team as well.
1:03:59 > 1:04:03- There are a lot of restaurants in London.- Exactly.
1:04:03 > 1:04:06- Tell us what you are doing here. - Taking both breasts off the bone.
1:04:06 > 1:04:11Taking the legs off first. I will dice a little bit of the bacon.
1:04:13 > 1:04:16You don't use the little legs but you use the thighs.
1:04:16 > 1:04:19I don't use the drumstick at the end. I use the thighs.
1:04:19 > 1:04:23- I don't serve the skin either.- What am I doing here? Chopping that off?
1:04:23 > 1:04:26Take the top off.
1:04:26 > 1:04:28CHUCKLING
1:04:30 > 1:04:32Not you.
1:04:32 > 1:04:36- Happy with that?- I am happy with that.- Spoon. Mix it all around.
1:04:36 > 1:04:37Spoon. Mix it all around.
1:04:39 > 1:04:45- Do you do beetroot like this? - Surely you can use other veg.
1:04:45 > 1:04:49We cook whole beetroots raw in salt
1:04:49 > 1:04:54You take them out and it goes crusty like that.
1:04:54 > 1:04:58You peel them and the salt permeates through the beetroot.
1:04:58 > 1:04:59It's delicious.
1:04:59 > 1:05:02You can also infuse, like I have done there, a salt crust as well.
1:05:02 > 1:05:05You get lovely flavours through.
1:05:05 > 1:05:12- That's a good tip. - You can take that.- It's 4-1.
1:05:12 > 1:05:13LAUGHTER
1:05:14 > 1:05:18- We've chopped the bacon up. - As well as this, your book is going well.
1:05:18 > 1:05:20The book is selling really well.
1:05:20 > 1:05:23I'm talking about starting the second one later in the year.
1:05:23 > 1:05:25This one is selling brilliantly.
1:05:25 > 1:05:30- What do I do with this? Just leave it?- That's it.
1:05:30 > 1:05:34We're going to add a little bit of rich olive oil.
1:05:34 > 1:05:39- Are you sure you don't want butter? - You could add some truffle oil.
1:05:40 > 1:05:42I like the oil thing.
1:05:42 > 1:05:45This is classic, but I know what you mean with the butter.
1:05:45 > 1:05:52I know what you're like with butter. For me, I just want it to be oily.
1:05:52 > 1:05:53- Happy with that?- Really lovely.
1:05:55 > 1:05:57- We are ready to serve. - Bring that over.
1:05:59 > 1:06:03- Spoon that onto the plate. - That looks great.
1:06:03 > 1:06:06If you put that in the middle of the table...
1:06:06 > 1:06:09You'll look odd going to the supermarket buying all that salt.
1:06:09 > 1:06:11- I know.- It's all right in the winter.
1:06:12 > 1:06:14People will think you're putting it on your path.
1:06:14 > 1:06:17LAUGHTER
1:06:17 > 1:06:23- Season the grouse a little bit. - A bit of seasoning on there.
1:06:23 > 1:06:25Season the grouse underneath. I haven't had any seasoning.
1:06:25 > 1:06:29It's important. Pop a thigh on there at the bottom.
1:06:29 > 1:06:33Then we use the lovely cooking juices.
1:06:33 > 1:06:38Lovely cooking juices. That's just natural cooking juices.
1:06:38 > 1:06:40A tiny bit of brown cooking stock. We don't use veal stock.
1:06:40 > 1:06:43We cook like this.
1:06:43 > 1:06:46Little vinaigrettes and sauces cooked in the pan.
1:06:46 > 1:06:50Some fresh blackberries, the lovely shallots,
1:06:50 > 1:06:53some thyme and a little bit of butter in the end to give it a bit of...
1:06:55 > 1:06:57- You see?- Just a little bit.
1:06:59 > 1:07:01It looks delicious. Remainder is what that is again.
1:07:01 > 1:07:05That is roast grouse, salt-baked celeriac and blackberries.
1:07:05 > 1:07:07How fantastic does that look?
1:07:11 > 1:07:12There you go.
1:07:12 > 1:07:17Right. Over here. You get to dive into this...
1:07:17 > 1:07:21- after the celeriac's been in the oven for about a fortnight(!)- Yeah!
1:07:23 > 1:07:25- But fantastic. Great flavour from that, as well.- I think so.
1:07:25 > 1:07:28The way it dries it out is great for me.
1:07:28 > 1:07:30Just makes it a bit more intense, the flavour.
1:07:30 > 1:07:32I cook sea bass like that, but the flavour is fabulous.
1:07:32 > 1:07:36I like the idea of the middle of the table, like family service. That's brilliant.
1:07:36 > 1:07:39- We do it as a family thing, in the middle of the table. - No washing up, either.
1:07:39 > 1:07:43- No washing up?! - It's like a bowl in itself.
1:07:43 > 1:07:47That's Heidi's method of cooking. No washing up - that'll do. We'll have a bit of that.
1:07:47 > 1:07:49- What do you reckon?- Mmm.
1:07:49 > 1:07:52It's gorgeous. So tart, with the blackberries. Beautiful.
1:07:56 > 1:08:01Now, Mexican chef Fernando Stovell certainly knows his empanada from his chimichanga.
1:08:01 > 1:08:05But does he know the difference between scrambled eggs and a basic three-egg omelette?
1:08:05 > 1:08:06Let's find out.
1:08:08 > 1:08:11All the chefs that come on the show battle it out against the clock,
1:08:11 > 1:08:16and each other, to test how fast they can make a very straightforward three-egg omelette.
1:08:16 > 1:08:20Martin, you are quite a way off the leaderboard. Quite low on our leaderboard.
1:08:20 > 1:08:23Only low cos you're tall. If you were shorter, I'd be miles up.
1:08:23 > 1:08:27- Yeah, yeah! One minute, two seconds. - That was before.
1:08:27 > 1:08:29The last one I was over there.
1:08:29 > 1:08:33- You just threw it... You said, "That's it - disqualified." - So quite a way to go.
1:08:33 > 1:08:37- It wasn't cooked. Fernando? - 24 seconds.- Really?! Straight in!
1:08:37 > 1:08:42He reckons he's going to do it in 24 seconds. A little birdie tells me you've been getting tips
1:08:42 > 1:08:44- off the main man?- He's a good friend and we've got a bet.
1:08:44 > 1:08:50If I win, he treats me to a nice restaurant and if he wins - and I'm pretty sure he will -
1:08:50 > 1:08:54- he probably take me somewhere. - There you go. He's definitely been practising. Confidence.
1:08:54 > 1:08:59You can choose the ingredients. It has to be a three-egg, folded omelette, cooked as fast as you can.
1:08:59 > 1:09:04Time starts when I say. It stops as soon as the omelette hits the plate.
1:09:04 > 1:09:05Can he do it in 24 seconds?
1:09:07 > 1:09:09Three...two, one, go!
1:09:11 > 1:09:12Can they do it?
1:09:12 > 1:09:17The bit that you didn't see was, while we were watching Celebrity MasterChef,
1:09:17 > 1:09:20they were warming the eggs in their hands.
1:09:20 > 1:09:23Don't know what good that does.
1:09:23 > 1:09:25This is the trick.
1:09:25 > 1:09:28Martin's not quite got it, you see.
1:09:28 > 1:09:32- I haven't got it.- Quick! That is pretty quick.
1:09:32 > 1:09:34APPLAUSE AND LAUGHTER
1:09:37 > 1:09:41That is pretty quick. That is pretty quick. Martin...
1:09:41 > 1:09:46Martin, I did say at the top of the show,
1:09:46 > 1:09:50is one of only a few people in England that have got two Michelin stars.
1:09:50 > 1:09:55He's also one of the few people in England that can't cook an omelette.
1:09:55 > 1:10:00- I am not tasting that! - There's no salt in it.- Salt?!
1:10:00 > 1:10:04- Salt free. A salt-free omelette. - I do like salt, just not too much.
1:10:04 > 1:10:06That's still clucking, that thing!
1:10:06 > 1:10:08Look at it! That's still got feathers on it.
1:10:13 > 1:10:17Martin...you've got to come back again.
1:10:24 > 1:10:26It's an omelette...just.
1:10:28 > 1:10:30Unlike that.
1:10:31 > 1:10:34- Do you think you did it in 24 seconds?- No.
1:10:34 > 1:10:38- No?- No, I think, 30-odd. - I can tell you,
1:10:38 > 1:10:40you didn't do it in 24 seconds...
1:10:40 > 1:10:43you did it in 22 seconds.
1:10:43 > 1:10:47- Unbelievable. Well done. - Thank you.- Third position.
1:10:47 > 1:10:51Well done on a first attempt. You're coming back - he's not!
1:10:55 > 1:10:59Now, Kevin Dundon knows how to impress with everyday ingredients.
1:10:59 > 1:11:03This next recipe is one of his best. I know you'll be impressed.
1:11:04 > 1:11:07What are we making? What's the name of our dish?
1:11:07 > 1:11:11It's a pork Wellington and we've got a shallots and port wine jus
1:11:11 > 1:11:13going with it, with Savoy cabbage, which is really good.
1:11:13 > 1:11:18The first thing we need is we've got two fillets of pork here. We're going to season that.
1:11:18 > 1:11:23- Nice bit of salt.- For a Wellington, we need puff pastry, which this is. - Yep.- Or butter puff pastry.
1:11:23 > 1:11:27You're going to flavour this with a little bit of Parmesan cheese?
1:11:27 > 1:11:30It's nice, because I always like a little bit of mystique,
1:11:30 > 1:11:33using simple ingredients, but using the best.
1:11:33 > 1:11:36We've got beautiful pork
1:11:36 > 1:11:41and then put a little bit of the Parmesan cheese through the puff pastry.
1:11:41 > 1:11:43It gives it that little bit of flavour.
1:11:43 > 1:11:46- A bit of saltiness.- OK. - So what we have then is,
1:11:46 > 1:11:53- we have our pork, being seared. - This is the fillet - or people call it tenderloin. I don't know why.
1:11:53 > 1:11:56- It's what the Americans call it. - Tenderloin, is it?
1:11:56 > 1:11:59- Fillet's fine.- Fillet's proper. Tenderloin.
1:11:59 > 1:12:02- There you go. - It is the tenderest bit, James.
1:12:02 > 1:12:06Exactly, but it requires...
1:12:06 > 1:12:09The secret with this is the same thing as a fillet on beef.
1:12:09 > 1:12:11From the same part of the animal.
1:12:11 > 1:12:16- In there, you're going to do, instead of mushrooms, you're going to add apple to it, yeah?- Yeah.
1:12:16 > 1:12:22Apple goes so well with pork, so I thought it would be nice to put some apple in.
1:12:22 > 1:12:27Tell us about Dunbrody House. You've got a lodge that you've taken on, as well?
1:12:27 > 1:12:33Yeah, we've got a three-bedroom lodge right beside the front door of the hotel, which is super,
1:12:33 > 1:12:37because we get families that want to come down and if they've got a few kids,
1:12:37 > 1:12:42it's ideal for them to stay there. They've got a TV room, they've got
1:12:42 > 1:12:45a kitchen, they've got three bedrooms, two bathrooms.
1:12:45 > 1:12:46Front garden, back garden.
1:12:46 > 1:12:51But you have all the services of the hotel, which is super. You can get room service.
1:12:51 > 1:12:53We do private dinners in there.
1:12:53 > 1:12:57Tell us about Dunbrody House. Is it an old country house?
1:12:57 > 1:13:03Yeah. An 1830 Georgian manor on 300 acres, right in the south-east corner of Ireland.
1:13:03 > 1:13:07We are in the Hook Peninsula and overlook Crook.
1:13:07 > 1:13:12Cromwell was going to conquer Ireland by Hook or by Crook. That's where it comes from.
1:13:12 > 1:13:14How many acres have you got?
1:13:14 > 1:13:16It sounds similar. We're just short of 300.
1:13:16 > 1:13:20LAUGHTER
1:13:20 > 1:13:23- About seven!- Seven acres. Five of that is a car park.
1:13:25 > 1:13:28I wouldn't mind five acres of car park!
1:13:28 > 1:13:31- It is busy up there. It is busy up there.- Yeah.
1:13:31 > 1:13:36- Have you got a cookery school there, as well?- Yes, we do a number of different courses.
1:13:36 > 1:13:41We do a one-day course or a two-day course and then we do a five-day master course, as well.
1:13:41 > 1:13:42Who cooks that, then?
1:13:42 > 1:13:47A combination of myself and chefs from the kitchen. So it's a combination.
1:13:47 > 1:13:51So what we have is, we're going to use the same pan again.
1:13:51 > 1:13:55We're going to put in our shallots and our apple in there.
1:13:55 > 1:14:00Little bit more olive oil. We've got some wonderful mushrooms here.
1:14:00 > 1:14:05- Yep.- Some chanterelles and some oyster mushrooms.
1:14:05 > 1:14:11As well as the place in Ireland, you've got... The States is quite big for you, isn't it?
1:14:11 > 1:14:16Yes, we've got a restaurant called Raglan Road in Downtown Disney, Orlando, which is super.
1:14:16 > 1:14:21It's like a gastro pub. And we've got a second one in Kansas City, also called Raglan Road.
1:14:21 > 1:14:24But you mentioned this morning, you're extremely busy.
1:14:24 > 1:14:28Really busy, but what's really cool about it is that you go from
1:14:28 > 1:14:32Dunbrody House, which is the baby. Everything starts in Dunbrody.
1:14:32 > 1:14:36And then we do a gastro approach on food in America, which is
1:14:36 > 1:14:41just nice. It keeps me interested.
1:14:41 > 1:14:45We're just going to put a little bit of cream in there.
1:14:45 > 1:14:50- A little bit of salt and pepper. - Your pastry's rolled. There you go.
1:14:50 > 1:14:56Take that off and put it on a tray. Important that we let that cool down.
1:14:56 > 1:15:00Besides the restaurant, you've been busy writing a book?
1:15:00 > 1:15:01- Just come out this year?- Exactly.
1:15:01 > 1:15:04This dish is from it. It's called Recipes That Work.
1:15:04 > 1:15:05- It's just in the shops. - Recipes That Work?
1:15:05 > 1:15:08- Yeah, as opposed to the ones that don't.- Right, OK!
1:15:08 > 1:15:10Was that your first one(?)
1:15:10 > 1:15:14It was supposed to be called The Classics With Kevin.
1:15:14 > 1:15:20And then everybody kept coming up to me and saying, "You know what we love about your recipes? They work."
1:15:20 > 1:15:22I thought, "What a great name for a book."
1:15:22 > 1:15:24- That's how it happened. - Sounds good to me.
1:15:27 > 1:15:29- Cut your puff pastry into a square. - Yep.
1:15:31 > 1:15:35- If you are buying this, buy the all-butter puff pastry. - Makes a big difference.
1:15:35 > 1:15:39It's important that your puff pastry is cold before it goes into the oven.
1:15:39 > 1:15:41So let it rest. Then it gets lovely and crispy.
1:15:41 > 1:15:45It is one of these dishes, for Sunday lunch, you could prepare this today,
1:15:45 > 1:15:49put it in the fridge and cook it tomorrow, couldn't you?
1:15:49 > 1:15:53We've just got a whole egg and I'm just going to...
1:15:53 > 1:15:56I've got my pancetta here. The bacon is then just blanching.
1:15:59 > 1:16:03I'm going to egg wash around the sides of the pastry.
1:16:03 > 1:16:06- Is there a pancake involved in this? - No, actually not. Normally, I would
1:16:06 > 1:16:09with a beef Wellington, but...
1:16:09 > 1:16:13It's basically to soak up, to soak up a lot of the moisture?
1:16:13 > 1:16:17Yes, and it keeps it all together. Keeps the meat and the stuffing all together.
1:16:17 > 1:16:21You could, of course, put one in or a nice bit of Parma ham would be nice.
1:16:21 > 1:16:25Yep. Parma ham would be great.
1:16:25 > 1:16:28I always find that recipe books are there for inspiration.
1:16:28 > 1:16:32You look at the recipe and then you go from there.
1:16:32 > 1:16:33- So, on with the pork.- Yep.
1:16:35 > 1:16:39- There is our cabbage that's been blanched.- Perfect.
1:16:39 > 1:16:41Do you want me to slice up some onions for that?
1:16:41 > 1:16:44Yes, some shallots there, for the sauce.
1:16:44 > 1:16:46I'll get those done while you do that.
1:16:46 > 1:16:49- A little bit of egg wash. - Little bit of egg wash.
1:16:49 > 1:16:51Wrap it around both ends and then roll it.
1:16:51 > 1:16:55- Traditional Wellington would have a little bit of pate in there? - It would.
1:16:55 > 1:16:58And then you can do a whole fillet, then slice it down,
1:16:58 > 1:17:01so it's quite impressive, if you're doing a Sunday lunch.
1:17:02 > 1:17:04You had a pigeon one, didn't you?
1:17:04 > 1:17:07Last week. I don't know if you find this, Kevin, but anything
1:17:07 > 1:17:13in puff pastry, baked in the oven, sells really well and works a treat,
1:17:13 > 1:17:16cos it keeps everything so moist and people like that.
1:17:17 > 1:17:22We're going to pop that in the oven. for about 25 minutes.
1:17:24 > 1:17:29- Do you want to then fridge that, basically?- Yes, then fridge it, so it's nice and cold.
1:17:29 > 1:17:35For our sauce, we have a pan with olive oil.
1:17:35 > 1:17:38Kevin, you need to get James doing a little bit more.
1:17:38 > 1:17:42- Are you taking notes?- I'll have a guilt complex when I go home!
1:17:45 > 1:17:49So, some garlic, some shallots.
1:17:49 > 1:17:50Bit of fresh thyme.
1:17:53 > 1:17:54Into there, some thyme.
1:17:55 > 1:17:58- This looks great. - We've got some tomato puree.
1:17:58 > 1:18:01Yeah. So this is my pancetta done.
1:18:01 > 1:18:05Now I'm just going to take some of this cabbage, put it in there,
1:18:05 > 1:18:08a bit of water and some butter to it.
1:18:08 > 1:18:13We're putting in dark brown sugar to give a little bit of sweetness to the sauce.
1:18:15 > 1:18:20- There you go.- A little bit of port wine.- Yeah.- Smells great.
1:18:20 > 1:18:22And then some red wine.
1:18:22 > 1:18:24The idea is you are then going to pass this,
1:18:24 > 1:18:27so you need to make sure it's nice and thin.
1:18:27 > 1:18:29Nice and thin, yes.
1:18:29 > 1:18:33You just let that reduced down then for about 15 minutes.
1:18:33 > 1:18:38It gets into a nice sticky sauce which is nice with the pork.
1:18:40 > 1:18:44There you go. Look at those, they look fantastic.
1:18:44 > 1:18:47These have been out of the oven for 20 minutes to rest,
1:18:47 > 1:18:49- so the juices don't flow out. - Yes.
1:18:49 > 1:18:53We're just going to get... How are you doing with the cabbage?
1:18:53 > 1:18:56- The cabbage is done, the sauce is done.- And a plate.
1:18:56 > 1:18:58And a plate.
1:18:58 > 1:19:01So just take the...
1:19:03 > 1:19:06- ..the top and the bottom off.- Yeah.
1:19:06 > 1:19:09This is quite a hearty dish.
1:19:09 > 1:19:11So just slice it down in three.
1:19:12 > 1:19:15- Perfect.- Probably two would have been fine.- Yes, it would be.
1:19:17 > 1:19:22But I've noticed we are a hungry bunch, so...
1:19:22 > 1:19:26And when you taste this, you're going to say I wish you'd put four slices on it.
1:19:26 > 1:19:27I hope.
1:19:27 > 1:19:31That would be great with scallops as well,
1:19:31 > 1:19:34just the cabbage and the bacon.
1:19:34 > 1:19:36Don't give him too many ideas.
1:19:38 > 1:19:43A proper hearty portion. Then you've got your sauce there. There you go.
1:19:43 > 1:19:49You can see how that sauce has just gone down into a lovely sticky port wine, onion sauce.
1:19:49 > 1:19:53Delicious pork. There you go.
1:19:54 > 1:19:57Little clean-up. So, remind us what that is again.
1:19:57 > 1:20:01This is a wonderful pork Wellington with apple stuffing.
1:20:01 > 1:20:05- As easy and as simple as that. - Exactly, recipes that work.
1:20:09 > 1:20:12- There you go. We get to dive in. - Stop mucking around.
1:20:12 > 1:20:16- Don't want to get into that one. - Wow!
1:20:16 > 1:20:19It's a good show to be on, this, isn't it? Dive into that.
1:20:19 > 1:20:21It looks amazing.
1:20:21 > 1:20:23Like you say, you want to be using
1:20:23 > 1:20:25that fillet or tenderloin, whatever you call it.
1:20:25 > 1:20:30- You want to use that cut for this. - Even lamb would be superb as well.
1:20:30 > 1:20:33But the idea is the fillet or loin,
1:20:33 > 1:20:35you want it nice and tender in the middle.
1:20:35 > 1:20:36- Happy with that? - Yes, it's amazing.
1:20:36 > 1:20:40You aren't getting any of that, guys. Nigel, you've got no chance, mate.
1:20:45 > 1:20:48Now, as the star of the BBC drama series Hustle,
1:20:48 > 1:20:50Kelly Adams is used to pulling a fast one.
1:20:50 > 1:20:53But there is no hiding place on Saturday kitchen,
1:20:53 > 1:20:55and everyone must face the heaven and hell vote.
1:20:55 > 1:20:59So which way did the decision go for her? Let's find out.
1:20:59 > 1:21:00Everybody has made their minds up.
1:21:00 > 1:21:04I have to say, it didn't look good with our viewers at home.
1:21:04 > 1:21:06The vegetable doesn't even look nice.
1:21:06 > 1:21:09- That's celeriac, it's wonderful. - It's a Cabbage Patch doll, it's awful.
1:21:09 > 1:21:12Celeriac food hell, it's 2-1 at the moment. Food heaven was apples.
1:21:12 > 1:21:14What do you think these lot decided?
1:21:14 > 1:21:18- I have a horrible feeling.- He stuck by his guns, and went for soup. That was 3-1 to hell.- Yes.
1:21:18 > 1:21:21Fortunately everybody else chose food heaven,
1:21:21 > 1:21:25- so you got through to heaven, 4-3, just.- Good!
1:21:25 > 1:21:28So you can take that back to Jersey and cook it yourself.
1:21:28 > 1:21:32Right, I want some apples peeled and diced. Very quickly, please.
1:21:32 > 1:21:36One and a half Bramley apples, of course, are going to get peeled.
1:21:36 > 1:21:39It's kind of like sticky toffee pudding sauce stuff.
1:21:39 > 1:21:43First thing we need to do is add our water and butter to here.
1:21:43 > 1:21:47There you go, water, butter, sugar. There you go.
1:21:47 > 1:21:50- This is for our stewed apple.- OK.
1:21:50 > 1:21:53We're going to cook this quite quickly.
1:21:53 > 1:21:56- So, apples, as fast as you can. - They are coming.- Quicker than that.
1:21:56 > 1:22:00- And we've got calvados which is like an apple brandy.- Mm!
1:22:00 > 1:22:04- Can you get that from normal shop? - You can get that from normal shops.
1:22:04 > 1:22:06- Whatever that means. - What do you mean, normal shop's?
1:22:06 > 1:22:10- What's a normal shop?- As opposed to really special one.- All right.
1:22:10 > 1:22:15- The chef shop.- Yes. You can get that, normal shop.
1:22:15 > 1:22:20There you go, you put the apples in, and then what we are going to do now...
1:22:20 > 1:22:24- dice them all up. So, one and a half apples, Bramley apples.- Hang on.
1:22:24 > 1:22:27- What's he doing with the flour? - He's just dusting that.- OK.
1:22:27 > 1:22:30- Just something for him to do.- OK.
1:22:30 > 1:22:32Next, our sticky toffee pudding.
1:22:32 > 1:22:35We need our sauce for this. Our sauce is quite low in fat.
1:22:35 > 1:22:40Butter, double cream, sugar...
1:22:40 > 1:22:45- Brown sugar?- Yes.- Caster, Demerara, what is it?- More calvados.
1:22:45 > 1:22:48- Is that muscovado sugar?- Yes, which contains at apples,
1:22:48 > 1:22:50so it's part of your five a day.
1:22:50 > 1:22:52- There you go.- OK.
1:22:52 > 1:22:55A little bit of apple in there, and then we basically stew that
1:22:55 > 1:23:00and that will simply make a toffee sauce, not a caramel sauce.
1:23:00 > 1:23:02- It's a toffee sauce. - You don't have to stir?
1:23:02 > 1:23:06- You don't need to use Kenny's whisk for this. Just leave it. - Do they take hours?
1:23:06 > 1:23:08No, they'll take very, very quickly.
1:23:08 > 1:23:12Right, to make our sponge pudding.
1:23:12 > 1:23:15This is like a variant of sticky toffee pudding.
1:23:15 > 1:23:17To do that, we add sugar.
1:23:17 > 1:23:20Of course, sticky toffee pudding contains dates.
1:23:20 > 1:23:22And you cook the dates in water.
1:23:22 > 1:23:25What we're going to do is use the apple idea.
1:23:25 > 1:23:27It still becomes like sticky toffee pudding texture,
1:23:27 > 1:23:30but obviously not as dark because it's not using dates.
1:23:30 > 1:23:32- That's going mental. - That's all right.
1:23:32 > 1:23:35- If you wish to stir that... - I would love to.
1:23:35 > 1:23:39- With a labelled spoon, that's what I'd like.- Who is it?
1:23:39 > 1:23:43- It's somebody from Leeds. - It's Kenny's spoon here.
1:23:44 > 1:23:48- Right, there you go. Somebody from Leeds?- What's his name?
1:23:48 > 1:23:52- It's the Manston Guides from Leeds. The First Manston Guides. - Oh, the Guides?
1:23:52 > 1:23:56- You feel better now?- Watch this spit out.- That's going to go in there.
1:23:56 > 1:23:59Next, you whisk up the butter, sugar and eggs,
1:23:59 > 1:24:01and then we're going to add some vanilla extract.
1:24:01 > 1:24:05- What kind of sugar was that? - Just soft brown sugar.
1:24:05 > 1:24:08- Extract of vanilla essence. - Posh extract, not your normal.
1:24:08 > 1:24:11Its chemical, the other one. So use this one, it's natural.
1:24:11 > 1:24:15- Then we use golden syrup.- Is it? - This comes from vanilla.
1:24:15 > 1:24:20- So, there you go. - Scaring me a little bit.
1:24:20 > 1:24:23If you go to normal shops, you can get vanilla pod as well.
1:24:23 > 1:24:27So then we mix all that together.
1:24:27 > 1:24:31Next, I've got some self raising flour and bicarbonate of soda.
1:24:31 > 1:24:34Bicarbonate of soda is important for this. It's not baking powder.
1:24:34 > 1:24:36The two are different things.
1:24:36 > 1:24:38I've got some that's out of date, I use it anyway.
1:24:38 > 1:24:42- Baking powder is bicarb, but it's got an added acid to it.- OK.
1:24:42 > 1:24:45But baking powder, if you make this with baking powder, it will puff up
1:24:45 > 1:24:49and then implode on itself and you will end up with a flat cake.
1:24:49 > 1:24:51If you use baking powder, it rises for longer,
1:24:51 > 1:24:53so you get a better texture to your cake.
1:24:53 > 1:24:55- So you use that in scones? - No, not necessarily.
1:24:55 > 1:24:59- If you want them to rise... - No, just self raising flour in scones.- And that's enough?
1:24:59 > 1:25:04- You can use baking powder.- OK. - Are the apples all right? - The apples are fine. Nearly there.
1:25:04 > 1:25:07Cooking away nicely. Right, next, what are we going to do this?
1:25:07 > 1:25:10We've got that, that and that. The flour can go in in a minute.
1:25:10 > 1:25:13Next, I'm going to grab my apples.
1:25:13 > 1:25:15- You can turn that off now.- OK.
1:25:15 > 1:25:20With sticky toffee pudding, you turn this off, you blend it.
1:25:20 > 1:25:23Now, when you're making sticky toffee pudding with dates,
1:25:23 > 1:25:25you do exactly the same thing.
1:25:25 > 1:25:28So you are adding water to it, a lot more than I've got in here.
1:25:28 > 1:25:31Because obviously dates don't contain as much water as apples.
1:25:31 > 1:25:34- So I've compensated the recipe a touch.- OK.
1:25:34 > 1:25:36So you blend this to a puree.
1:25:36 > 1:25:40It's important you get the water quantity right in this recipe.
1:25:40 > 1:25:43- Otherwise it becomes too liquid. - Right.
1:25:43 > 1:25:47Next we're going to add the bicarb, and you see what happens
1:25:47 > 1:25:51if we had the bicarb to this. Right, watch what happens.
1:25:51 > 1:25:54If you put that in, stir it, look what's happening to it.
1:25:54 > 1:25:57- It's fizzing.- It's fluffing up. Straight in there.
1:25:58 > 1:26:01Then we add the self raising flour straightaway.
1:26:01 > 1:26:06Very quickly you need to work with this, so the oven is set.
1:26:07 > 1:26:11There you go. Use a whisk, don't mess around with a spatula.
1:26:11 > 1:26:15Use a whisk. You decorate with apples. They've got 10 seconds to decorate with apples.
1:26:15 > 1:26:18Cos while that's there, the cake is still rising.
1:26:18 > 1:26:22The mixture is warm because of the warm apples.
1:26:22 > 1:26:26- You can't lick the bowl out. - Five, four, three, two, one.
1:26:26 > 1:26:30Finished, there you go. Right, then you take the entire lot, place it in there,
1:26:30 > 1:26:32quite a low oven, 160.
1:26:32 > 1:26:37- For how long?- For half an hour. - OK.- You end up with this.- Mmm!
1:26:37 > 1:26:40Take this out. With sticky toffee pudding,
1:26:40 > 1:26:44as it's got golden syrup in there, you can increase the golden syrup
1:26:44 > 1:26:46and it becomes better the longer you keep it.
1:26:46 > 1:26:48- It keeps about four or five days, like parkin.- Yes.
1:26:48 > 1:26:51The longer it is, the more sticky it is.
1:26:51 > 1:26:54Then, literally, you just cut a wedge out of this.
1:26:56 > 1:27:01This is...looks live lava. It looks so hot.
1:27:01 > 1:27:03That's that one. The lava.
1:27:03 > 1:27:06And then you grab your sauce, and don't forget,
1:27:06 > 1:27:07this has got calvados in here.
1:27:07 > 1:27:09- Yes.- So...
1:27:12 > 1:27:15Plenty on. Like that.
1:27:15 > 1:27:18And then you've got vanilla ice cream.
1:27:18 > 1:27:21If you can get calvados ice cream, it tastes really well.
1:27:21 > 1:27:24- Are you taking that home? - Yes.- I am.
1:27:24 > 1:27:28Aeroplane food's not that great, but you're not taking that back to Jersey.
1:27:28 > 1:27:30So the idea is, you can warm this cake up as well.
1:27:30 > 1:27:34- And this freezes really well. - Really?- So once you make it, sticky toffee pudding freezes fantastic
1:27:34 > 1:27:38- because it's moist.- But when you defrost it, doesn't it turn to...?
1:27:38 > 1:27:41No, and it's really, really good.
1:27:41 > 1:27:44And if you've got a microwave in your kitchen. Have you got a microwave?
1:27:44 > 1:27:46- No.- Good.- I hate them.
1:27:46 > 1:27:51- You can literally warm it up in the microwave.- OK.
1:27:51 > 1:27:53It doesn't take long at all.
1:27:53 > 1:27:56Then, all we do now... Grab yourself some irons
1:27:56 > 1:27:58and a bit more of this sauce.
1:27:58 > 1:28:01Over the top. Dive into that and tell us what you think.
1:28:01 > 1:28:06- Will I go first?- There you go. Bring out the glasses, girls.
1:28:06 > 1:28:07That sauce is so...
1:28:07 > 1:28:11I love those apples, it's got the merest bit of apple in it.
1:28:11 > 1:28:13Come on, try the sponge.
1:28:13 > 1:28:17- It so good.- Happy with that? - The sauce is really good.
1:28:17 > 1:28:19- Is it food heaven then? - Yes, absolutely gorgeous.
1:28:19 > 1:28:20That'll do for me.
1:28:25 > 1:28:27That's all the time we've got today.
1:28:27 > 1:28:30Thanks for joining me on my foody trip down Memory Lane.
1:28:30 > 1:28:34All the Saturday Kitchen dishes from today are on our website,
1:28:34 > 1:28:36along with everything we've ever cooked from the show too.
1:28:36 > 1:28:40Just click on to bbc.co.uk/recipes
1:28:40 > 1:28:44I'll be back very soon with more brilliant dishes from our back catalogue of food.
1:28:44 > 1:28:46In the meantime, have a great rest of your day
1:28:46 > 1:28:49and enjoy the rest of your weekend. Bye for now.