Episode 40 Saturday Kitchen Best Bites

There's a whole host of delicious dishes coming up

in today's Best Bites.

Welcome to the show. We've got these mouth-watering moments

from the Saturday Kitchen back catalogue for you to enjoy.

A cardamom and coffee cake with pistachio cream for

EastEnders actress Patsy Palmer.

Icelandic chef Aggi Sverrison uses no butter in any of his cooking.

And this marinated salmon gravlax is so delicious

it may even persuade me to stop using it.

Only joking.

But a man who really likes his butter as much as me

is Irishman Kevin Dundon.

He's cooking individual pork Wellingtons with Savoy cabbage

and a red wine jus. Hustle star Kelly Adams

faced her Food Heaven or Food Hell.

There was a sticky toffee apple pudding

with Calvados caramel sauce ready for Food Heaven.

And a cream of celeriac soup with crispy pancetta

and croutons in line for Food Hell.

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

But first, here's a classic bit of French cooking

from a great French chef, Raymond Blanc.

Welcome to the show, Mr Raymond Blanc. Right, a culinary legend.

What are we cooking?

Well, again, try to work with the seasons,

-apart, the tomato shouldn't be here.

-It's sneaked in.

Is this coming from your greenhouse?

Yeah, well, it's a heated greenhouse.

Some great local chicken, free range.

We've got all the local produce, OK, which is,

-apart the courgette, as well, but leek.

-Yeah.

-Celery.

We've got the lovely wild mushrooms, which are great.

-Which we'll get onto in a second.

-Now you really can go and forage

-in the forest.

-Yeah.

You will be amazed. Those mushrooms, not all of them,

but these ones, the chanterelles and the girolles come from Bagley Wood.

-Which is right next to you.

-Just five miles away.

Don't tell them exactly where it is, otherwise you won't have any left.

So what's first?

So you're going to do a bit of preparing of the mushrooms.

We'll get these veg on first.

-So do you want to chop this fine?

-Absolutely, yeah.

Yeah. Now, you've been a busy man.

I mean, not just doing the restaurants and stuff like that,

but obviously the show The Restaurant as well.

-It's very successful.

-A very enjoyable show, absolument.

Just as, maybe, before you open your restaurant

that you should think twice.

It looks great, really, a restaurant,

because, after all, it's all about lifestyle.

People smile at you, feed you, look after you.

OK, you pay a bill, but, really, it's not just about lifestyle,

there's a hell of a lot of work to be done

and those guys are now discovering, really how tough it is.

-How hard it is.

-Yeah.

-Yeah.

-Voila.

So you prep all your veg, you cut them accordingly to cooking time, OK?

A bit of lemon juice for later for, I think, the flavours.

-Now, you kind of call this mama's cooking, don't you?

-No.

What your mother used to cook and that sort of stuff?

Yeah, it's very simple.

Obviously, I knew your show

cos I knew your show is about three minutes.

I would rather have preferred the green of the leek,

it's much nicer, much more colourful.

Right, you'll get the green of the leek.

Thank you, sir, very much. So total simplicity.

We're going to create, first, an emulsion with butter.

-Water.

-See, he's a bit of a keen cook.

-This is the first time anybody's actually stood up and watched.

-OK.

Voila. No wine whatsoever.

You've got all these vegetables and herbs

-completely packed with flavours.

-Yeah.

-OK.

So I've created an emulsion. Butter, water.

Tres bien.

-A bit more.

-There you go.

Tres bien.

OK.

Then...

-Leeks in there, chef?

-Voila. Leeks in here. Tres bien.

-Sorry.

-Oh, what have I done now?

-I mean,

you have no middle. You either give me that or you give me the end.

-Oh, you want the light green!

-It's very vulgar and strong.

-OK, so just get the middle. Voila, that's it.

-All right.

-Well, OK.

Sorry about giving you a hard time.

That part of the leek is very, very strong, very, very bitter, OK?

-That's right.

-Don't worry, carry on, I'll pick out the bits of leek.

It's OK.

Tres bien.

-There you go, chef.

-Tres bien.

Bit of seasoning, very little, you can always add more.

Remember, catalyst of flavours and not just salt,

lemon juice is a catalyst of flavours.

-Sour, bitter, sweet.

-Yup.

-OK, so you can...

Herbs are catalysts of flavours.

OK, so just a little emulsion here.

I'm going to steam my chicken, steam the chicken, OK?

-Voila.

-I'll take the skin of this one.

Tres bien. Voila. Beautiful.

A pinch of salt, very little. Dash of pepper.

Tres bien.

Merci.

There you go.

-I think you would have done great, I'm sure.

-Thank you very much.

Chopping the wrong bit of the leek, exactly.

-Well, I didn't give you too much of a hard time, OK?

-OK.

So you just steam, effectively, the chicken over the vegetables, OK?

-So very simple.

-Lid on?

-OK, no wine, nothing at all.

A little bit of fresh herbs. You can add chives or your favourite herb.

Chervil would be delicious, it's a very little known herb,

chervil, which hardly anybody uses.

But it's absolutely lovely. I'm going to steam...

How does anybody use...?

-Cos it's quite difficult to go and mass produce, chervil.

-Chervil.

Great to put in your garden.

It's just, it begs for...

with Jamie Oliver, or somebody with a huge brand

to say that chervil is great,

-and every supermarket will sell it.

-There you go, chervil is great.

-So that's it, maybe, you made it. Good luck.

-You use chervil or not?

I use chervil, yeah, lots of it.

So that will take about six to seven minutes.

While the chicken is steaming nicely,

whilst these vegetables are cooking, we're going

to prepare the wild mushrooms.

Tell us about the wild mushrooms. I'll prepare this for you.

So that is, actually, a huge, humongous mushroom.

It's a pied de mouton, lamb's feet.

-You've got here a beautiful chanterelle.

-OK.

There you've got the girolle, this one. OK.

And we've got a black trumpet,

-which we call sometimes black death trumpet.

-Yeah.

Which is not a good omen, if you're going to eat mushrooms. OK.

Now, you like going picking for mushrooms, don't you?

Very much. Very much part of my childhood.

It's very much part of my childhood.

That's all part of growing up in a very rural environment.

OK, so, so let's prepare that.

I'll prepare the black ones. There you go.

OK.

And, obviously, apart from the restaurant, bits and pieces,

Le Manoir going extremely well,

and you've branched out and you're doing...

-Actually, yes, I'm in your neck of the woods.

-I know.

-We just opened a Brasserie Blanc in Leeds, actually.

-Yeah.

A fantastic city. I've never seen so much champagne drinking,

it's a city of bon vivants.

OK. Amazing. Everyone is partying over there.

-It's a very exciting place.

-So why did you leave it?

-Why did I leave it?

-I don't know.

-Yeah.

You've got the mushrooms, you're just taking the base off.

I'm going to take these black ones and just remove the bases.

The black trumpets, the way you've got to do it is different.

-Open it up.

-Yeah.

-You may find a bit of forest inside here.

-Yeah.

OK, that's it. OK, and take out the foot as well which is full of sand.

-OK.

-But there's some mushrooms that are not too great here,

so be careful, some of them are past their best, OK.

-OK.

-Tres bien.

-There you go. OK, I'm just going through these mushrooms.

-Lovely. So what's next then?

-OK.

-What else have we got?

So we've got our chicken steaming very nicely.

That'll take another three or four minutes.

We're going to create the persillade which is parsley and garlic.

The Frenchman cannot help to put a bit of garlic in his food.

-I will do that, chef.

-Thank you very much.

-So we've got...

-Now, the washing of these is quite important, isn't it?

-Very much so.

-Very quick.

-What you want to do is really, first,

put a bit of lemon juice into your water, for two reasons.

-It will heighten the flavour of the mushroom, acidity does.

-Yeah.

The same way as salt.

OK. And then it will also prevent oxidation.

I, it...

-oxidation means discolouration.

-Yeah.

-It will prevent it.

OK, so just grate.

So your pied de mouton, you've got some lovely little bits underneath

that you want to take away.

-Tres bien.

-There you are.

-Just scrape it. Voila.

Fantastic.

That must be the biggest...

-Big mushroom.

-That's huge.

Have you got your plates, so I can move that away, please?

That looks a little bit messy here.

Yeah, voila, tres bien.

-There you go, chef, done.

-Thank you very much.

Now we are nearly ready. Our chicken takes another two minutes.

How much time do we have?

A minute and a half. But go on, that's fine.

We'll wait till it's ready.

-Tres bien, voila.

-So a bit of crushed garlic.

-Chopped parsley.

And chopped parsley. What was the inspiration behind Le Manoir

when you first came over the UK?

What really started the ball rolling for you?

Well, the inspiration came much earlier

when I opened my tiny, little place with my wife

and we put all of our money, OK, into this little restaurant,

-like most chefs do, like most entrepreneurs do.

-Yeah.

And we had very, very little money and we put...

OK, that's nearly ready. So we put our mushrooms now, first.

Voila. Tres bien.

So the amazing thing about that...

And we started a tiny, little restaurant

-between ladies' underwear and Oxfam.

-Ladies' underwear.

Cheap tablecloths, cheap red and white tablecloths

and cheap prints on the wall of Paris.

So it was very, very French with no budget.

We had little money and we started like that, in one year.

And all of the awards which were won at Le Manoir

were actually won in this tiny, little, humble place.

-They were won there.

-It was truly special, yeah.

It was a real. So we're going to keep our mushrooms here. Tres bien. Voila.

-Perfect.

-And then the great thing about it is,

the show The Restaurant, you gave the opportunity for another couple

to create something special like that.

Very much so. The Restaurant, I did enjoy it.

We did have a scholarship at Le Manoir,

that's why I took the programme cos it made sense to me.

I had the scholarship for seven years while we took young people

who dreamed to have their own restaurant

-and we gave them an opportunity.

-Yeah.

So when the BBC came to me, it made a lot of sense,

I loved their ideas, it was about inspiring young people,

giving them a chance and not to humiliate them at all.

Yeah.

But giving them a chance and the means to succeed.

-Do you want to ask?

-We're nearly ready here.

-You've got to be quick to get it in.

-Faster, faster, gents.

Come on, let's get on with it.

-Yeah, this is the garlic.

-Tres bien. OK.

-Do you want the tomatoes in there as well, chef?

-Yeah, yeah. Go ahead.

-There you go.

-Tres bien.

A lot of people with water, never really cook with water,

cos they'd just think it needs stock or something.

Look, look, the wonderful flavours you have here.

You've got parsley, you've got garlic, lemon,

chicken, you've got tomatoes, wild mushrooms.

You've got all these wonderful flavours, you don't need other stock.

-No.

-It's too much.

OK, so let the flavours, OK, of those things, to speak for themselves.

Don't need stock.

-OK, tres bien. Go ahead, now.

-In we go with the parsley.

-Absolutely.

-Do you want...?

-Last moment, because two things will happen.

They will cook in about 15 seconds, no more.

And if you cook them beyond that all the jus will be completely blackened.

-So right at the last minute.

-Very, very last minute.

-Now, last minute. Like now.

-Now?

-Tres bien.

I'll get you the....

Tres bien.

-Here you go, chef.

-Voila. Tres bien.

-Give you a spoon as well.

-Merci.

-So we've got one chicken.

-Turn the chopping board, OK.

I'll move that one.

-15 seconds.

-I'm doing it.

-15 seconds.

-Tres bien. Nearly there.

-There you go.

The last thing you want to do is to give an uncooked chicken,

so if I slightly go over...

So the idea is that chicken's sitting on the veg so it's poaching.

-No, no, the chicken doesn't poach, it's steams.

-Steaming.

Because the vegetables are cooking in the emulsion.

And you've got all the lovely herbs here

and the wild mushrooms give the flavour. We are ready.

Tres bien.

Tres bien.

Wonderful, look at that. All these lovely...

You can make it as simple, if you want just one vegetable,

of course, that's perfect, no problem.

-OK, so, voila.

-Some of that sauce.

Maybe we should put the chicken on the top here. Voila. Would be better.

And lots of lovely jus. Very simple jus. Look at that.

-One pot dining.

-So one pot, five minutes.

-Bon appetit.

-Remind us what that is again.

So the poulet, chicken with wild mushrooms, OK, and autumn vegetables.

Simple as that.

Raymond, follow me. We've got some wine to go with this.

-But, first, we need to try it. Grab a seat.

-Yes, of course, the trial.

There you go.

I like your point about not putting stock in it, just simple water.

You can make it as simple or as complicated as you want to.

-You can just one vegetable or no vegetables whatsoever.

-Yeah.

-Yeah.

-And so it's very, very simple, very delicate.

-Ah.

Delicate is exactly the right word. Absolutely beautiful.

Pass it down.

-Don't they get to eat it?

-Yeah, they get to try it, yeah.

But like you say, the chicken is really important.

-Go for the organic.

-Well, yes, you get the flavour.

I think Essex is also in the world of food which is coming up now at last.

So, yes, if you can buy your local chicken it'll be far better.

And you support the local economy as well.

Yeah, I liked your tip as well about your lemon juice in the water

-when you wash the mushrooms.

-Yes, lift up a little bit of flavour.

You do learn something on here.

-I've learnt a lot.

-But would you try that at home?

-Oh, definitely, yeah.

That's why I was standing up to watch. I'll try it tonight.

-First you've got to go and fetch your wild mushrooms.

-Exactly.

I'm not doing that.

Coming up, I'll be baking a cardamom and coffee cake

for EastEnders star Pasty Palmer.

But, first, here's the brilliant Rick Stein.

The soft Gulf Stream air of West Cornwall and some very fertile soil

mean that we produce fantastic early vegetables, like these spring greens.

You know, you hardly ever find spring greens in restaurants.

It's such a pity.

Maybe it's because they're so ordinary,

something we take for granted, a bit like the Cornish pasty.

But I think a pasty is a fantastic food.

And I've come to The Lizard to see Ann Muller,

a great ambassador for them.

She got really upset when an eminent American food writer

called William Grimes from the New York Times

said how awful Cornish food was.

And he was ready to pronounce a curse on the pasty.

And this from the people who brought us cheeseburgers!

He said, "The worst food per square mile in the civilised world

"was probably find in Cornwall."

And that the pasty could, perhaps, be used,

the only use for the pasty would be as a doorstop.

The thing that impressed me about Ann's pasties was,

first of all, the quality of those local vegetables.

She seasoned every stage. And the steak, well it was chuck steak,

and when she put on that a bit more seasoning and then the onions

and potatoes and a bit more seasoning,

and everything was carefully layered,

I'd never seen so much attention to detail in the making of pasty.

And, of course, Ann has made so many pasties

that the crimp was like lightening and so deft.

And, as she made them, she was talking about

the little nuances, like how her mother's differed from hers,

how the ones from Devon were different from the ones in Cornwall,

some had carrot and some didn't.

And I was left thinking about William Grimes

and how little he understood about this great, local food.

It's not credible to people.

A lot of TV chefs cook the ingredients first,

or they put out, put extra seasonings in.

Because they don't find it credible

that these simple vegetables grown in Britain,

you know, grown locally, can be assembled and seasoned

and produce such a wonderful flavour.

Swedes, onions, potatoes and beef, that's it.

Don't think that just because much of this programme is about meat,

vegetables and everything else,

that I've stopped being wildly enthusiastic about fish.

I'm very excited to be going out with David Muirhead today,

handlining for mackerel, just of St Mawes.

Handlining is so conservation-friendly.

In an age of giant trawlers scooping fish out of the sea,

we all ought to applaud, as does the Marine Stewardship Council,

such relatively inefficient, but long-term, sustainable methods

of catching fish.

I was just thinking about all these lovely, line-caught mackerel,

from, you know, from a restaurateurs point of view.

I mean, what we're all getting back to now is just

the, sort of, basic, good ingredients.

And something like this, to have on my menu and, indeed

if it's sort of Marine Stewardship accredited,

is something to be really proud of, I think.

They described our way of catching fish as the Stone Age fishery.

But Stone Age fisheries are very sustainable and,

compared with the way the Scots catch them, relatively inefficient.

And I think, you know, why knock it?

If you can earn a living in a relatively inefficient way,

then your stock will last for ever.

But if you're going to fish in a very, very, very efficient way,

and not control it properly,

then, you know, you'll overfish the stocks.

I picked up this idea in Italy, actually.

They reckon that if you eat oily fish like mackerel or herring

and then bite into a nice, sharp onion.

Wow, that's an interesting one.

-It works a treat.

-Well, the way I do them, which is dead easy.

-Yeah.

-Absolutely dead simple.

-Yeah.

Boil up some water. Or get it nearly to boiling, just below boiling.

Whack a bit of vinegar in, put the whole mackerel in, well,

obviously, headed and tailed and gutted.

Whole mackerel in and then bring it to the boil,

literally boil it for two minutes. then let it cool in the water

and when it's cool take it out,

and I think... well, you're the master chef,

see what you think.

It's lovely and moist.

That's one advantage of it. Brilliant. It works a treat, that.

-The mackerel's not bad, either.

-The mackerel's brilliant. Excuse me talking with my mouth full.

You're the expert, but I think the problem is with a lot of people, they overcook the fish.

Handline-caught mackerel.

You know in France now, in posh restaurants, they're actually putting

certified handline-caught fish on the menu,

so it shows you how much better handline fish are.

I'm going to make an Indian masala to go with these mackerel here,

and I'm just slashing them right down to the bone,

so I can dig that masala right into the flesh of the fish,

to flavour them well.

There's that done, and now for the masala.

First of all, some peppercorns and quite a few cloves.

Those are the only spices I'll use in my masala.

"Masala" just means a curry paste.

'I've soaked some red chillies in water for about an hour.

'And add some garlic and ginger, vinegar, brown sugar,

'salt and a soaking liquor from the chillies.

'I whiz it up for about five or ten seconds,

'and them it's ready to spread over the mackerel.

'I work the paste into the cuts of the mackerel,

'and also into the gut cavity, as well.'

So, into the pan they go - first one.

Then the other.

I'll cook them for four, five, six minutes on either side.

Whatever fish I cook with curry with masala,

with sort of vibrant, aromatic, spicy sauces,

somebody's going to write to me and say, "It's a total travesty -

"you should never partner good fresh fish with so much flavour."

I suppose if we were talking about turbot, they'd have a point.

but something about mackerel just works so well.

It's something about the oiliness of them,

and they are a very robustly-flavoured fish that works a treat with a good curry.

While the mackerel are cooking, I'm just going to make

what sometimes is called a "fresh chutney",

or also a "salad", I think.

I've got some red onions which I've thinly sliced.

I'm going to put a tiny bit of salt in with them.

'This needs to be done at the very last minute.

'Then I add some ground coriander, and some cayenne pepper,

'and quite a lot of lime juice. The juice of one lime for relatively small salad.

'And a big handful of very roughly-chopped coriander,

'and that's the whole salad,

'done at the last minute.

'Check the mackerel...'

Looking exceptionally tasty. Put that on the plate like that.

And now a nice pile...

..of my fresh chutney, and I just cut some lime like they do in India.

And there we go.

I can't miss out on clotted cream. After all, it is Cornwall.

This is Barbara Lake's dairy farm, near Callington.

She doesn't make very much, but what she does make is highly-revered.

People like Neal's Yard Dairy in London buy it.

'While I was there, a man passing by said, "Never mind her cream, my dear, have you tried her butter?"

'She has a small breed of Jersey and Guernsey cows,

'and, not surprisingly,

'she knows every cow by name.'

What's so special about your clotted cream, do you think, then?

It's done in the old-fashioned way,

and cooked in the enamel pan,

which adds flavour,

and just simmer on top of the stove,

and all done naturally,

like it used to be, years ago.

These look a bit special.

You say "scoans" and I say "scones".

SHE LAUGHS

I'm blowed if I'll say "scoans".

THEY LAUGH

I'll have to ask you what's the correct way of eating Cornish cream tea?

First of all, I've got the scone...

You cut it open...

Right. Good.

..and you put the jam on.

I thought...

-Devon usually does it the other way round.

-Right - in Devon, you do it different.

Then put a dollop of cream on the top.

And how much cream

am I allowed?

-That much?

-Yes.

-Great.

It's just so fresh.

You have a piece of the crust showing on the top.

-That's the best.

-Yeah.

Mm!

Was that all right, putting it all in at once?

SHE LAUGHS

'Barbara's clotted cream makes a superb quiche,

'with a lovely white, milky curd.'

This recipe - I had Sunday lunch over in Rock, of all places,

with Bill Baker,

our main wine supplier,

and great cook.

Actually, we filmed him about three or four years ago.

We went out boating. I made some crab pasties, which he really liked,

but Bill's very big,

and we nearly sunk the boat with us three large lads -

me, Bill Baker and Simon Hopkinson,

another chef friend of mine.

Chalky, move your arse.

And the boatman - Bill was sitting just to one side of the boat,

just a very little rowing boat.

He said, "Could you stay in the middle, please? You're so heavy!"

It was a great day. I love watching it - it's like nostalgia for me.

Anyway, the quiche.

First of all, you need to make a pastry base,

and then get some crumpled paper.

You can go through all the business of cutting the paper neatly,

but if you get ordinary greaseproof, and just do it like that,

in a ball a few times in your hand,

you'll find it'll tuck in very nicely

into a flan tin.

Then just get some beans, if you like.

If you're feeling expensive and flush, you can buy little ceramic beans,

but I actually love the smell

of hot, pulse-type beans,

when they're coming out of the oven.

You blind-bake that pastry

for 15 minutes with the beans in.

Take it out, pull the paper and the beans out,

and bake for another five minutes

at 200 degrees.

'I cook these langoustines for five minutes.

'Now these, and practically all the ones I use in my restaurant,

'come from here,

'at Tarbert, in Scotland.'

Interestingly, standing on the quayside, there,

and watching them being unloaded,

you'd think they're all destined for Billingsgate

and all over the rest of the country.

But you'd be wrong.

They nearly all go to France and Spain.

It's such a shame we don't buy them all over here.

Just look at them!

They're so much nicer than tiger prawns,

and local.

Yet, can you but them in fishmongers?

Well, not easily.

Anyway, I've lightly cooked them.

It really is a travesty to overcook them.

And the pastry's ready.

Now I just have to remove the tail meat.

'The easiest way is to squeeze them

'until they crack,

'then just peel off the shell from underneath.'

I must say this is the hardest part of the whole dish.

Because I just love langoustine,

and the temptation to eat them now

is just overwhelming.

Actually, I think langoustine are where seafood is "at", to put it in the vernacular,

in this country.

I love prawns, but langoustine

are more like lobsters than prawns.

But really this is what it's all about.

So, now for the filling.

The particular part of this quiche is that I'm using

Cornish clotted cream in it.

It's too rich on its own,

so I mix it with quite a lot of milk.

So you need about four ounces of clotted cream,

six fluid ounces of milk.

Start off with a little,

and as the cream starts to moisten and soften,

you just add more milk.

So you've got clotted cream and milk,

and then eggs.

You need three eggs, so whisk three eggs into that cream mixture.

And now the flavouring.

I've got fresh tarragon, roughly-chopped,

big pinch of, and parsley, again roughly-chopped.

A big pinch of. Stir that in.

Bit of salt.

Black pepper, and we're ready to go.

Into the pastry case go the langoustine tails,

and push them all around to get them fairly distributed.

Then add the cream and egg mixture.

Just pout that out.

There may be a little too much, just off the top,

and into an oven - and now it's at 190 degrees,

and that should be for about 25-30 minutes.

What about the pasty, sir?

What sort of pasties have we got?

Crab.

They look wonderful.

Bill, would you like a pasty? They're crab.

-They're absolutely delicious.

-This is wonderful.

'I don't know if I've had a day like that since.'

A bunch of mates,

some lovely food on a perfect early summer's day.

You talk about food, you talk about recipes,

and that's how this recipe or langoustine came about.

I find that many ideas come from conversations like this -

not so much from reading books.

It's just so much more real with some like-minded people like Bill and Simon.

We should spend more time messing about in boats.

'It creates dishes like this!'

It's just very embarrassing, saying how nice one's own food is.

It seems ridiculous.

But it's sort of fresh...

..in every way.

It does justice to the beautiful flavour

of the langoustine.

It is a great tart. Well done, Bill.

I have some very nice, rosy pink skate wings here,

or more correctly these are ray wings, but we always say "skate".

I'm going to make a warm salad of skate,

with Moroccan flavours. It's rather nice.

First of all, just cut the wing into two,

which makes some nice portions.

I'm going to poach them off in this little court bouillon I've made,

which has got some onion, bay leaf, peppercorns

and a bit of vinegar in it.

I just leave that poaching away very gently, for about 10/12 minutes,

while I make the sauce vierge.

This is Moroccan flavours,

and I really like the flavours of Morocco.

By that I mean things like cumin,

coriander, saffron, chilli,

all mixed together with olive oil.

But I roasted some red peppers here

and I'm just going to cut them into very thin slices.

Just slicing that pepper

into my pan,

and then some other flavours.

I have some mild-ish chillies,

which I've cut into a neat little dice.

Next, some saffron,

which I've steeped in warm water, just to bring the flavour out.

Now some chopped tomato.

Concassee, we call it.

Some garlic, quite a lot,

into my sauce vierge,

and now particularly Moroccan flavours.

First of all, some coriander,

and then, mint.

Often serve those two herbs together,

they work together very well.

Juice of half a lemon,

and now some coriander seed...

..like that.

And a nice pinch of cumin.

And some extra virgin olive oil.

Tip that out.

Finally, some salt.

Good pinch of salt,

and some pepper.

And that's it. Nothing to it.

I'm just going to put that on the cooker

and just bring it very gently up to the heat.

'And the fish should be very lightly poached -

'in no way overcooked.

'The sauce vierge, the extra virgin olive oil sauce,

'just bring it up to blood heat.

'Then all the flavours come through.'

I must tell you that it's smelling absolutely lovely at the moment.

'Of course, you can't go wrong with all that colour from the peppers

and tomatoes and chilli.

A little bit of green.

It just looks so appetising

and it's light and very modern.

I'm very pleased with it.

That looked fantastic.

Indian spices work really good in a variety of dishes.

Rick mentioned they work great with oily fish,

but they can also be put into sweeter dishes, too.

One of the spices I'm going to use is cardamom.

It's great in cakes and I have a recipe which is a coffee and cardamom cake.

Cardamom is one of the world's most expensive spices.

It comes in little green pods

like this.

Just pop them out of the pods

and you end up with tiny little black seeds,

which you see there.

What you need to do is crush them up.

They will go into my cake.

I have a standard recipe for a cake.

I have some full-fat butter,

some sugar.

I'll use castor sugar.

Golden castor sugar.

We have some coffee to give a nice, rich flavour, a good dash of coffee.

I'll mix this together with a beater,

and then add our four eggs and our flour.

We said at the top, your food from your childhood

was simple East End cooking?

Yeah, my mum used to make roast dinners a lot,

very simple food.

I've discovered quite recently

that my dad didn't like garlic.

I didn't know that.

"Ah, that's why!"

We used to have traditional vegetables,

meat and potatoes,

and since I've had my own kids, I put garlic in everything.

You've got your own kids now,

buy your love of cooking

kick-started again when you got married?

My mother-in-law is watching this now,

and she's a brilliant cook.

She's really into cooking, obsessed with it.

She went to lots of different cookery courses. She does everything,

and if she was doing this now,

they'd just wait for me to say,

"How did you do that, then?"

Now it's just become a joke. Richard's sister really laughs at me.

She bought me your desserts cookbook for my birthday,

and I made the Madeira cake.

Did it work?

Yeah, really nice. Now I'm the best Madeira cake maker.

Going back to your childhood, you started acting quite young?

-Yeah, I was six.

-Six?

-Yeah.

Weren't you in the West End at 12?

-At six.

-Six in the West End?

Yeah, I was in Joseph & the Technicolor Dreamcoat

I got into that purely by accident.

My brother was going for the audition.

and I ended up on the stage crying for my mum and singing,

and they put me in the show.

What about your brother - he didn't get in?

He was in.

He left when he was about 15.

I went to a drama school

called Anna Scher's, in Islington,

an after-school drama club

for kids that couldn't afford to go to a full-time drama school.

I stayed there till I was 21.

It was very good, really nice. I've always loved it.

You were in EastEnders for six years?

-Six years.

-When did you leave?

I left about eight years ago, now.

To other people, it must seem like yesterday,

but to me it seems a long time ago.

I went to see Dean Gaffney

a couple of nights ago

in a play in the Theatre Royal, in Brighton.

It's really nice seeing people again. We spent a lot of time together.

All the stories are in your book - you've written an autobiography?

Yeah, I have.

To come back to here, we have our ingredients,

and I've mixed that up with a whisk.

Our eggs have gone in one-by-one.

The secret with cakes is you need to mix this bit by hand.

-Do you have to have sugar in cakes?

-You don't have to.

What would you use?

For my children, I try to steer away from that much sugar.

You can do a fat-less sponge -

a sponge without sugar, it's fine.

I'll give you the recipe.

-It would be the same?

-Slightly different.

The reason we have butter with cakes is it keeps it for longer.

Keeps the cake nice and moist. If you make a cake without butter,

it won't last very long.

Without sugar, though?

It doesn't last very long, as in shelf-life.

Keeps it nice and moist.

I've just put a little bit

of greaseproof paper in the bottom.

The cardamom's already been crushed.

Softened butter with cakes, that's the secret.

Don't use melted butter.

Because it sinks to the bottom.

My cakes come out a bit flat.

Like a pancake.

I mean really flat.

It's a joke.

That'll go in there, in the oven.

You bake it about 370 -

about 160/170,

for about 40 minutes.

Scientists taught me this. When you take it out,

drop it.

When people say you need to treat cakes really delicately -

as soon as it comes out the oven,

in the tin, drop it from about two-to-three feet.

SHE LAUGHS

Flat.

make sure it doesn't drop and fall over...

..like buttered bread.

That bursts all the air molecules,

and keeps it nice and flat.

My cake wouldn't stay together if I dropped it.

That's the secret, apparently.

You're lucky to get it from the oven

into the island without dropping it anyway.

Peel off our greaseproof. When you make it with this amount of butter, it does keep it lovely and moist.

You see the difference.

Butter, I could use, but no sugar.

I'll slice this up.

A filling for this,

you can put a variety of different fillings,

I don't normally put butter cream in. I find it's way too much.

-No!

-You like butter cream?

-I love butter cream.

That's amazing, like watching an artist.

-I can understand why people want to be chefs.

-You're an artist?

-I do paint, yeah.

-You've got stuff in a gallery, and stuff like that?

Yeah, I had an exhibition at Christmas, yeah.

I paint, I love painting.

It must be like this, you know, it's just very therapeutic.

It's lovely to watch something, you know.

But this would be more rewarding, cos you could stuff your face with it.

-You can't eat a painting.

-So, icing sugar, straight in.

In we go with pistachio nuts.

Now, all we do is kind of just throw this lot together,

chuck it all on.

Spread it out.

You can go with a piping bag if you want. Bit of that.

And what I've done is, I've...

It keeps it lovely and moist, this.

And then what I've done is mix together some icing sugar,

just want touch of water,

and some coffee to a simple little coffee icing.

If you mix all that together, give it a quick mix...

I love the way you say, "A simple, little coffee icing."

It would take me all day to do that.

It's easy, you can use this as a drizzle over the top,

it's like that lemon drizzle cake, it's nice and simple.

And then we split this over.

Just over the top. Ideally, you want a little bit more. Let it set.

Go round the edge.

I know this is, kind of Brian's favourite puds, as well.

-Love it, lots of butter, lots of cream.

-Proper cake.

-We need a latte...

-Yorkshire stuff, innit, kid?

-..with this.

-You dive into this.

-Look at that!

-Mmm!

-Have a dive into that.

Anything you want ask me, ask me now, cos now I won't be able to speak.

Go on.

Dive into that.

-Oops!

-This is cardamom coffee.

The spice is quite unusual, normally put it in curries,

but I think it really works well with coffee.

-What do you think?

-Mmmm!

That's all we need!

This next recipe from Icelandic chef Aggi Sverrisson

is absolutely brilliant, except for one missing ingredient - butter.

Will they ever learn?

-Great to have you on the show.

-Thank you.

-Now, your food.

-OK.

This is a twist on the classic Scandinavian dish, is that right?

-Exactly, Yeah.

-OK, so what's the name of it, first of all?

So, we are doing gravlax...

-Yeah.

-..with horseradish and mustard sauce.

-It was all going so well until you said horseradish.

-I will put extra horseradish.

-Thank you very much.

Cucumber, rye bread.

-OK, all right.

-OK?

-I hate horseradish, by the way.

Right, next, do you want me to do the lemons?

-Please, lemons.

-So I'm going to peel these, and chop.

Peel and chop, yeah, please.

-Now, the traditional way of doing gravlax...

-We used to bury it.

-They used to bury it?

-Yeah.

-Do you still do that?

-Not really, no.

-We do it more simple now.

-Much simpler. You've got a fridge now.

Exactly. No, basically what we do is, at home, basically maybe four days,

we marinate for four days, and then we eat it.

-But I'm doing it for one hour, one hour only.

-Right.

So this mixture that you've got in the bottom of the tray, what's that?

That's salt, 50-50 salt and sugar.

-Are you using table salt or are you using sea salt?

-Table salt.

Because it's a quick marinade, it needs to go quickly in the fish.

-Here are some rye bread which I'm just going to seal off.

-OK.

-OK.

Could you use another fish other than what you're using?

-You could use whatever you want to, really. Definitely.

-Yep.

-Now, I've had this with trout, actually, which is very good.

-Yeah, it's fantastic as well, trout.

Especially now, sea trout is fantastic.

There is the rest. Half-half sugar and salt.

-Half-half sugar and salt.

-Yeah. And then you do what with this?

-This I put in the fridge to marinate for one hour.

-Right.

-And then do you want me to do the cucumber next, yeah?

-Please. Peel, chop.

OK, so, I mean, what brought you...?

Obviously the food brought you to the UK.

Your first place that you worked, what was the first place you worked?

You've worked with many great chefs as well, haven't you?

I worked at Pied A Terre, Tom Aikens, many, many years ago.

-Yeah?

-Then I went and worked for Marcus Wareing.

-At Petrus.

-Petrus.

-Yeah.

-And then Mr Raymond Blanc himself.

You were at Raymond Blanc's for quite some time,

cos you ended up being head chef.

Yeah, I was there for five years.

Five very short, but very long years at the same time.

If that makes sense. LAUGHTER

Yeah, what did you learn from there?

Because one thing that I notice about your cooking,

particularly your restaurant, there's no butter.

-There's no butter. There's no cream, either.

-Is that what you learned from Raymond?

No, but what I learned from Le Manoir is clean, fresh flavours. Very light sauces, and so on.

I was going to say, at Le Manoir they use about 50 kilos a day, don't they?

Well, minimum, I would say, minimum.

OK, I have the salmon here, which I've washed of the marinade.

I'm going to put here in oil, it's about 50 degrees.

-So is this just vegetable oil?

-No, olive oil.

-Olive oil.

-Olive oil.

You can use extra virgin, you can also use a light olive oil.

It's up to you, really.

OK, and the secret of that is that it's a low-temperature.

-Very low-temperature, yeah.

-OK.

-About 50 degrees.

And the cucumber here, I've just peeled, I've deseeded,

-and you're going to freeze these.

-Freeze it, yes.

-OK.

-Why are we freezing it?

Because we are cooking it.

By freezing it, we are cooking it, actually.

Completely different texture, and it's absolutely beautiful.

Yeah.

-With the oil, do you ever put aromats into the oil? Cinnamon or...?

-Sorry?

For the oil, the confit...?

Often we put lemon zest for example, lime zest.

-Any star anise or cinnamon?

-You can put whatever you want to, really.

And quick tip, don't take a frozen tray out the freezer with wet hands.

GUESTS LAUGH

-I'm going to do the mustard sauce.

-It sticks, it sticks.

Right, and then you're going to refresh these in boiling water?

Yeah, well, in hot water, really.

In the ideal world, you want to put it in the fridge for two hours

to let it de-freeze like that, basically.

Right. So basically, they go from that,

-like you say, to then cooked?

-Yes.

So we'll lift these out, and we'll drain these out.

-Mustard.

-Now, explain this, this is the dressing.

Yeah. So, we have Greek yoghurt here, you can use light yoghurt

if you want to, whatever yoghurt you want.

Mustard, grain mustard. Muscovado sugar.

We need some lemon here from you, please. Thank you.

So really, when you're doing this quick one,

the quickness is the cooking in the oil?

-Is that...?

-Sorry?

-Is that to speed it up, this way of doing it?

-You cook it in the oil to speed it up?

-Yes, definitely.

-OK.

Right. There we go.

-So, what else goes on the sauce, then?

-So, muscovado sugar, lemons...

We can lose that, you don't need that, do you?

No, come on. We're going to put plenty of it. BOTH LAUGH

-Right, now, what's this?

-Grater. Grater. That's seaweed.

-This is your favourite?

-Yes.

We used to eat it in front of the television when I was young,

instead of snack or crisps or whatever.

Didn't you have rhubarb and custard sweets?

No, we didn't. Just ate that. Fantastic. I love it.

-Do you like that?

-Oh, yeah.

-Oh, yeah.

That'd be full of umami, I would imagine, that seaweed.

-A real, great background note.

-Exactly, it's fantastic.

It's not too salty, and comes from a very clean sea. It's fantastic.

-(That's disgusting.)

-I absolutely love it. What do you think?

-I don't think it's going to catch on in the pub tonight.

-Oh, really?

With pork scratchings, you know what I mean?

What we've done, we've dried this out, haven't we, this one.

INAUDIBLE

Yes. You're going to put this in this blender.

It looks like the bottom of my cigar tray. Look at this!

-So you dry it out in the oven, and you end up with this.

-Yep.

Right, and then we just blend this in a coffee grinder.

-Yes, you end up with this lovely powder.

-Right.

-Looks like...

What does it look like?

Well, you and Iceland, and ash, you know.

-Yeah, OK, fine, fair enough.

-This ash was long before the volcano.

Yeah, it is, actually. It is, actually.

I take the dill, thank you.

I've got a business idea for you, though.

When you've stopped opening restaurants...

-Yeah.

-..Go back to Iceland, nobody's actually done it yet, sell dusters.

Sell dusters? What's that?

-It will catch on.

-JAMES LAUGHS

Right, so, we've blitzed this.

This is the ash that we end up with.

-This is what we're looking for.

-You put this on everything.

-Everything.

I put it on my desserts, I put it on my lamb.

The lamb obviously eats this day in day out,

so when you season it with this as well, it's fantastic.

-Right, OK.

-Cucumber.

This is the little cucumber salad that you're going to do, as well.

So tell us about your restaurant. This Texture.

It was opened by yourself and...?

And my business partner, Xavier Rousset,

who used to be sommelier at Le Manoir.

And we opened two and half years ago. We've been extremely lucky.

We've been, I would say, very successful.

Pretty successful, you got your first Michelin star in six months.

-Yes, yes. No, we didn't, actually. Took us two years.

-Two years, did it?

-Too long, isn't it?

-It should've been six months.

-Yeah, exactly!

That's what I said, that what I said.

But no, it's been very good. I don't use cream or butter.

-Butter I don't use in anything.

-I've got that, it's registered, Aggi.

-Is it?

-Don't use butter, right. So what have we got in here?

OK, so, mustard, vinegar. Very good vinegar, mustard, salt, and dill.

And obviously the ash.

-Come on!

-Just if you feel homesick, or something.

OK, perfect. I think I'm just about ready.

So, the salmon has been here now for 20 minutes.

And it's fantastically cooked. Should be.

And the best way to know if it cooked, actually, or not,

is actually by taking it and pushing it.

-If you can go easily through...

-Leaves flake off.

Yeah, flakes. Then you know it's actually cooked. OK. So, dill on.

Plenty of dill. We love our dill in Scandinavia.

Yeah, and you like sorrel as well, don't you?

-Sorrel and dill is our favourite.

-And ash.

-And ash, plenty of ash.

-So, let's go.

-Let's start to plate this up, then.

-Yeah.

-So there's cucumber in there, you've got some mustard,

little bit of, like I said, the ash, and the dill.

-Dill, yeah.

-Bit of vinegar in there, as well?

-Yes, vinegar as well.

Sauce. Like that, perfect.

Cucumbers.

Again, the food we do is very rustic,

so you just scatter it around, basically.

-Thrown on with finesse, we call that on the show.

-Yeah, OK, exactly.

Salmon goes here.

Like that, perfect. What am I missing?

Then you've got your rye bread, don't forget.

Yeah. The rye bread we're just going to take like that,

and just break it in our hands, like that.

You cooked that in, what? A little bit of butter?

Butter, yeah. LAUGHTER

-Almost, got me, there, actually.

-I nearly got you, then!

-Perfect.

-More ash.

-More ash, plenty of ash. Sorrel.

There you go, and obviously the dill. Perfect.

So, remind us what that is, again.

Gravlax, rye bread, horseradish sauce, cucumber.

-And don't forget the ash.

-And the ash, plenty of it.

Plenty of it, there you go.

Fantastic. There you go, there you go.

Right, have a seat over here,

and then you get to dive into this.

Tell us what do you think of that one.

What do you reckon?

-Let's see.

-Are you scared of salmon?

Am I scared of the salmon? No, I just didn't want to be greedy!

There you go.

What do you reckon

-That is just... beautiful.

-It's lovely, isn't it?

-I mean, the great texture, as well.

-That is so gorgeous.

-Cooking in that olive oil.

-Yeah.

That was another great recipe from their Saturday Kitchen back catalogue.

And there'll be more just after this slice of summer food

from the brilliant Valentine Warner.

For me, tomatoes are the biggest summer sensation,

and they're ripening on the vine right now,

ready to liven up your supper.

And they are never better than on top of a pizza,

so I'm on a quest to find the tastiest tom of all.

I just love tomatoes, and they come in all shapes and sizes.

So I've come to Somerset to meet an unlikely tomato farmer.

Ex fashion Guru, Anne McGrath,

who's growing an astounding 59 different varieties.

-Anne. Tomato fanatic of the west!

-Hello, Val.

How could you have gone from being a fashion buyer to being

a militant tomato fanatic?

When I first tasted tomatoes that somebody had grown,

-I thought they'd be really brilliant, and they weren't.

-Yeah.

And having always thought I could do better as a fashion buyer,

I was convinced I could do better with these things as well.

When it comes to tomatoes, Anne has high expectations,

and if a variety fails to wow her, it won't be grown again next year.

Well, I'm already worrying that there aren't enough hours in the day

to eat the sheer volume of tomatoes that you've got on offer, so...

-Well...

-Can we start with this one?

Try one of these. This is Sun Sugar.

Very sweet.

That is amazing. Next?

-Black Cherry.

-Here goes.

-That's completely different.

-Completely.

-Not as sweet.

This is kind of like a wine tasting.

'I'm in heaven.

'We're sampling the finest tomatoes known to man.'

-Very sweet.

-Goodness me.

-Explodes in the mouth, doesn't it?

'For a tomato connoisseur like me, this is going to take some tasting.

'First, we're looking for both clarity and colour.'

They glow, your tomatoes.

Look, there's light coming out of them. Mmm. Mmm! That is amazing.

'And on the nose...'

Fresh tomatoes just on the vine smell so exceptional.

I can't define the smell of a tomato.

'But it's very important to be discerning.'

-This is called Sweet Million.

-Unexceptional, I think.

Unexceptional, I agree. I think it's going to go on the reject list.

-It's actually called Berry.

-To be honest, that one's quite bland.

-For you.

-For me!

There's a tomato for everyone.

-V poor. That's what they used to write on my homework.

-V poor.

-What is your perfect tomato?

-I really hate people who ask me that.

-OK, I'm going.

-Bye.

-Bye.

'We're looking for good depth of flavour on the palate.'

Now, this is Cuban Black.

-Superb. Isn't that amazing?

-That's amazing!

This is my idea of what a tomato OUGHT to taste like.

So, in answer to my earlier question,

you could have been a bit nicer to me.

I could perhaps have been a bit nicer.

-Isn't that lovely?

-'Wow!

-'Deep fruity flavours with an elegant finish.'

-Luscious.

That's got serious depth to it. Oh, my goodness me!

-That's absolutely mental.

-Really beautiful.

-I'm going to finish this one.

-Right. Who am I to prevent you?

'It seems Anne has also got style when it comes to tomatoes,

'and this tasting has been hungry work.

'Time for supper.'

-Do you ever get bored of tomatoes?

-How could I get bored of tomatoes?

-Well, I have to ask you.

-Nope, never.

'Me neither. Bring on the pizza.'

'Combine together water, yeast, sugar, salt and flour

'to make a simple pizza dough.'

I was thinking if you put your ear close enough,

you might be able to hear their rioting yeast.

No, I think yeast is a bit more civilised than that.

'Leave to rise for an hour.'

-It needs to go somewhere warm.

-The warmest place will be in the airing cupboard.

-Hand it over, if you trust me with it.

-I do trust you.

The dough is in the cupboard.

'Now for the topping, and we're each making our own pizza.

'I'm making a simple tomato sauce with a kick,

'whilst Anne's going creative.'

-You think that sauce making is a fabulous waste of time.

-Not in the least,

I'm sure your sauce will be worth every minute of it.

I just think a pizza really is better with the fresh tomato baked.

'That sounds like a challenge.

'I'm hoping to win over the queen of all tomatoes

'with an international blend of Cuban, Kosovan and British varieties.'

I want a good, garlicky blast.

There's a lot of mud here. I can't work like this!

-Go to a different kitchen!

-THEY LAUGH

'Fry finely chopped chilli and garlic in plenty of olive oil,

'along with a tasty tomatoes.'

Look how ripe that is, that is just... In they go.

'A little salt, then reduce until thick and luscious.'

Mmm! Nice little bite at the bottom of it.

It should have that little "Rrrrrrr!"

'Now for the pizza bases.'

I can't spin it like an Italian pizza maker, I'm afraid.

I am really disappointed to hear that.

I think perhaps if you've never done it before, this is not the moment.

-That's mine.

-Right. Fine. Now you've practised, mine can be a perfect circle.

-Yours can be perfect.

-Mine is more circular than yours.

OK, well, I'm cooking a square pizza anyway, so I don't care.

'I finish my pizza with the punchy tomato sauce.'

-I want a little bit more than a scraping.

-Right.

I want you to be able to kind of bite into it.

'A few anchovy fillets, a sprinkling of dried oregano, black pepper,

'and a final glug of olive oil.

'In a bid to keep hold of her crown,

'Anne's not holding back with her topping.

'Basil in olive oil, and two types of pepper.'

Looking very pretty already, with the purple and the green.

Mmm. That's why I like the mixed colours, you know?

'Once a fashion guru, always a fashion guru.'

Quite a stunning tomato.

It looks like the centre of the earth.

'Let's just hope it's not style over content.

'Top with a soft Italian cheese.'

-Can I be the Italian waiter for you?

-Oh, please, please.

'12 minutes in the oven, and our pizzas are done.'

What a magnificent creation!

Ooh, they both look amazing.

-They do both look quite tasty.

-High five.

-Indeed, you know what I mean.

-OK, you first.

-Fine.

# You like to-MAY-to, I like tomato

# Po-TAY-to, potato To-MAY-to, tomato

# Let's call the whole thing off. #

'So whose tomato temptation will steal the crown?'

-I can't believe you.

-You had a snarl and flaring nostrils then.

-I hate pizza wheels.

-I like pizza wheels.

-Give me a sharp knife any day.

-Do you want me to pizza wheel?

-Go on, you... Come on!

-God!

This is a very complicated way of doing things.

If you insist on using a pizza wheel, this how life is going to end up.

-There you go.

-I say, that does look rather nice.

'First we're trying each other's.'

-Mm.

-Mm.

-That is good.

-So sweet and fruity.

-'And now to our own creations.'

-That is not bad at all. Gorgeous.

-Absolutely gorgeous.

-Your tomatoes make a mean sauce.

I don't think no one tomato could make a sauce like that.

No, I've got to say, Val, the sauce is lovely

-but I still actually like doing mine with the slices.

-With the big slices on it?

-Mm, yep.

You and I are stubborn in our ways because I have to say that I like mine more!

-But they're both good though.

-They are.

-Cheers.

-Cheers.

-Cheers. Mmm.

-Mm.

# Let's call the whole thing off. # Wonderful.

'So whatever your style, be daring with your choice of tomatoes.

'There's tons to be tasted right now.'

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

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

Still to come on today's Best Bites -

Mexican chef Fernando Stovell goes up against the brilliant

Latvian chef, Martin Blunos in the Saturday Kitchen Omelette Challenge.

Kevin Dundon makes hearty Irish food. These individual

pork wellingtons with Savoy cabbage

are guaranteed to satisfy any appetite.

Actress Kelly Adams faces her Food Heaven or Food Hell.

Did she get the sticky toffee apple pudding with calvados caramel sauce

for Food Heaven or a cream of celeriac soup with crispy pancetta

that was in line for Food Hell?

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

Now, here's Adam Byatt with a seasonal speciality.

-Great to have you back on the show.

-Thanks, James.

Something seasonal as well, very, very seasonal.

People talking about this a lot, grouse.

Grouse, 12th of August, they're in.

For me I wait a couple of weeks and give it until September.

I think they're better in September.

-These are wild grouse. They cost a pretty penny.

-Yeah.

So they need to be treated properly.

The gamekeeper said that cos the fat ones get shot first.

-Possibly right.

-Then the quick ones get shot later.

But this... The Glorious Twelfth, of course, the season.

-Yep.

-Great flavour but these things are quite expensive.

They are a lot of money. But these are a really distinctive flavour.

People say game is really gamey and it's not generic.

Grouse has a really distinctive flavour of its own.

-What's going with it then?

-Some blackberries.

It's no big surprise, blackberries go great with grouse

because that's the time of year so they eat the blackberries,

-in the hedgerows so they work really well with blackberries.

-OK.

We'll put a little bit of bacon over the top

and all that does is help keep it nice and moist.

It's often done a lot with game birds,

a little bit of bacon on there.

Yeah, keeps the bird really moist which is important. So we tie the legs up like that.

The reason I'm tying it, it's not just because it's fancy

but the reason we tie it is to make sure it's as thick at the leg end

as it is the breast end so the whole thing is more even.

-Cooks evenly?

-More even cooking, that's right.

-Yeah.

Slice the shallots for me.

Adam, you could also infuse the grouse with heather, inside.

Yeah, you could put some heather inside, fresh thyme, yeah.

-That'll be on Trinity's restaurant later!

-That's it, yeah!

-He's recorded that one, got that one!

-Shh!

-Any more ideas?

-We need a dessert!

ALL LAUGH

I like that. I like that.

So we've got the coriander salt going on. I like that too.