Episode 41

0:00:02 > 0:00:07Good morning. There is a mouthwatering array of fantastic food on offer in today's Best Bites.

0:00:27 > 0:00:29Welcome to the show. We've got these tantalising treats

0:00:29 > 0:00:32from the Saturday Kitchen back catalogue today.

0:00:32 > 0:00:35Some stunning Singapore chilli crab noodles

0:00:35 > 0:00:37I've cooked for the lovely Amy Nuttall.

0:00:37 > 0:00:41Jun Tanaka takes his inspiration from all over the culinary world, and this breast of lamb

0:00:41 > 0:00:44with bulgur wheat salad, apricots and almonds

0:00:44 > 0:00:47will inspire you to have a go and cook it for yourself.

0:00:47 > 0:00:50Kenny Atkinson is celebrating a great British classic.

0:00:50 > 0:00:52He's making traditional pease pudding

0:00:52 > 0:00:56to go with pan-roasted tenderloin of pork.

0:00:56 > 0:00:59Actor James Nesbitt faced his Food Heaven or Food Hell.

0:00:59 > 0:01:02There was a magnificent moussaka all in line for Food Heaven

0:01:02 > 0:01:06and a classic simnel cake full of marzipan ready for Food Hell.

0:01:06 > 0:01:09Find out what he gets at the end of the show.

0:01:09 > 0:01:11First up today is Tristan Welch.

0:01:11 > 0:01:14Now, he's making his own cheese. Take a look at this.

0:01:14 > 0:01:16And I'm not going to mention the shirt, Tristan.

0:01:16 > 0:01:19And Dolly Parton and cowboys and all that stuff.

0:01:19 > 0:01:21That's very kind of you not to mention the shirt.

0:01:21 > 0:01:24- It's trendy.- Exactly. - Now, what are we cooking?

0:01:24 > 0:01:26We're going to cook a cottage cheese and spinach ravioli

0:01:26 > 0:01:29served on some grilled courgettes with sage butter.

0:01:29 > 0:01:31We're going to make our own cottage cheese,

0:01:31 > 0:01:33so fire away with this first.

0:01:33 > 0:01:36So this is Jersey milk and we're just going to warm this up gently.

0:01:36 > 0:01:40- The reason why its Jersey milk is... - It's got a beautiful fat content.

0:01:40 > 0:01:41A high fat content.

0:01:41 > 0:01:43Higher than average, but you can use organic milk.

0:01:43 > 0:01:46That's the good thing about making cheese this way.

0:01:46 > 0:01:48It varies, whatever type of milk you use.

0:01:48 > 0:01:50Different cows' milk produce different cheeses.

0:01:50 > 0:01:52Terroirs, as the French would say.

0:01:52 > 0:01:54There's different milks for different regions.

0:01:54 > 0:01:56Stuff gives different flavours.

0:01:56 > 0:01:59So we warmed this up to 37 degrees centigrade.

0:01:59 > 0:02:01That's the perfect temperature for the rennet,

0:02:01 > 0:02:05which is vegetarian rennet. See, we're ticking all the boxes.

0:02:05 > 0:02:08Can you make cheese with soy milk?

0:02:08 > 0:02:10No idea. I don't imagine you can.

0:02:10 > 0:02:12Sorry to put you on the spot.

0:02:12 > 0:02:14Thank you, right...

0:02:14 > 0:02:17- That got you, didn't it? - Yeah, exactly.

0:02:17 > 0:02:19Didn't happen in rehearsals.

0:02:19 > 0:02:23- And where can you buy this rennet from?- Any supermarket.

0:02:23 > 0:02:24Any supermarket - most supermarkets.

0:02:24 > 0:02:27I bought one last night and practised the dish.

0:02:27 > 0:02:28Not that it's going to help me today.

0:02:28 > 0:02:30So this has to be at 37 degrees centigrade.

0:02:30 > 0:02:33That's the best temperature for it.

0:02:33 > 0:02:36If it's hotter, it's going to make the whey -

0:02:36 > 0:02:38it's split into curds and whey -

0:02:38 > 0:02:40so the whey will be a lot firmer texture.

0:02:40 > 0:02:44So that's blood temperature if you haven't got a thermometer.

0:02:44 > 0:02:47Straight in there. And it will start to separate almost straightaway?

0:02:47 > 0:02:49Almost instantly. It takes 30 seconds or so.

0:02:49 > 0:02:51I can feel it on the bottom of the spatula there.

0:02:51 > 0:02:55- Just starting to set up. - And it's as if you've split custard.

0:02:55 > 0:02:58- It's that kind of texture, isn't it? - Yeah. Yeah, yeah.- OK, spinach here.

0:02:58 > 0:03:01- Nice bit of custard.- Exactly, but it's that sort of texture?

0:03:01 > 0:03:04Yeah, absolutely. Absolutely.

0:03:04 > 0:03:09The spinach for this, which is going to go inside - I'll just pick the leaves here -

0:03:09 > 0:03:11you just want these sauteed off and then drained off?

0:03:11 > 0:03:15I'm going to infuse our sage butter as well, which just takes a couple of minutes.

0:03:15 > 0:03:19So you just pick the leaves off, pop it into some warm butter there and let it infuse away nicely.

0:03:19 > 0:03:24That's a great flavour to match against the spinach itself.

0:03:24 > 0:03:26Here we go. It's just starting to split up now.

0:03:26 > 0:03:29It works straightaway. You don't want to heat it up

0:03:29 > 0:03:32any more than that. As soon as it goes, it starts to go like that.

0:03:32 > 0:03:34There we are. We'll just remove the thermometer

0:03:34 > 0:03:36and pour it into the bowl so you can see it.

0:03:38 > 0:03:41Not very appetising right now, but give it a minute.

0:03:41 > 0:03:43You're going to have to eat this in a second.

0:03:43 > 0:03:45Show everybody what it looks like.

0:03:45 > 0:03:48So you can see, it just looks like that.

0:03:48 > 0:03:50You can see it's just splitting into curds and whey.

0:03:50 > 0:03:53The curds is where you make cheddar cheese and stuff like that,

0:03:53 > 0:03:56the whey is what you make, like, ricotta with and things like that.

0:03:56 > 0:03:59But you do the same process again to make ricotta?

0:03:59 > 0:04:02- Curds and whey are, like, two parts of milk?- Yeah.

0:04:02 > 0:04:04And what it looks like,

0:04:04 > 0:04:07in about 40 minutes to an hour,

0:04:07 > 0:04:11is this, which is nonetheless not particularly appetising either,

0:04:11 > 0:04:15- but we're going to strain it out. - You're really selling this.

0:04:15 > 0:04:17No, but wait. It's all going to happen!

0:04:17 > 0:04:20It's all going to happen, I promise you!

0:04:20 > 0:04:22We're going to separate it. I'd normally use a cheesecloth,

0:04:22 > 0:04:25but not a lot of people have them in their houses

0:04:25 > 0:04:28so we're going to use J-Cloth. It's a great alternative.

0:04:28 > 0:04:30And you just take it out and strain it off gently,

0:04:30 > 0:04:33and this will sit in the fridge for about an hour again

0:04:33 > 0:04:38and just turn into something that's quite appetising.

0:04:38 > 0:04:41Which is the watery stuff?

0:04:41 > 0:04:45- This is what you make ricotta out of.- Is that curds or whey? That's the whey, is it?

0:04:45 > 0:04:48- The curds are the top bit here. - That's the one. So here we are.

0:04:48 > 0:04:52We're just gone to let that strain. Best to do it in the fridge.

0:04:52 > 0:04:55OK, I'm just basically getting rid of all the excess moisture

0:04:55 > 0:04:58out of this spinach. It's just been sauteed off.

0:04:58 > 0:05:00You want a dry mix because if it's wet,

0:05:00 > 0:05:03the raviolis will explode everywhere and it'll be a complete mess.

0:05:03 > 0:05:06- As they were in rehearsal.- I wasn't going to mention that, James.

0:05:06 > 0:05:11- You said you wouldn't mention that. - It was a nightmare rehearsal, but it's OK now.

0:05:11 > 0:05:15- That's the problem when you go live! - Exactly, but we're live now and it's all going to work.

0:05:15 > 0:05:18- Is this a dish you do at work, Tristan?- It is, actually. It's on my menu right now.

0:05:18 > 0:05:22It's ricotta, sorry, cottage cheese and spinach ravioli.

0:05:22 > 0:05:25So we're just going to take a bit of that up and break it up with the spoon.

0:05:25 > 0:05:29You've got that beautiful cottage cheese texture.

0:05:29 > 0:05:31Spinach we'll pop in as well.

0:05:31 > 0:05:34- Yeah, it's nice and thick that, isn't it?- Yeah, yeah.

0:05:34 > 0:05:36And Jersey cow's milk, you can get that...

0:05:36 > 0:05:39Look at it - it's almost yellow from the fat in it.

0:05:39 > 0:05:42Yeah, sell it. Sell it, baby, sell it.

0:05:42 > 0:05:47But people at home probably don't realise how easy it is to make, but it's very simple.

0:05:47 > 0:05:50It's a shame you haven't got smell-o-vision because it smells beautiful as well.

0:05:50 > 0:05:53- There you go.- Beautiful.

0:05:53 > 0:05:55A little grate of nutmeg just to finish it off as well.

0:05:55 > 0:05:58You want me to do the courgettes?

0:05:58 > 0:06:01That would be wonderful. It would be amazing. Thank you very much.

0:06:01 > 0:06:04A pinch of salt, a pinch of pepper

0:06:04 > 0:06:09and then we've got our stuffing that's going to make our raviolis.

0:06:09 > 0:06:11Beautiful.

0:06:11 > 0:06:13Very, very finely sliced on a mandolin here.

0:06:13 > 0:06:16- That's wonderful. Thank you. - There you go.

0:06:16 > 0:06:20- Right, I'm going to use these wonton pastries.- Wonton wrappers?

0:06:20 > 0:06:22Instead of making ravioli you use wonton wrappers?

0:06:22 > 0:06:26Yeah, if people don't want to muck around with making your own pasta

0:06:26 > 0:06:30you can go to your Oriental supermarket and get them, and they make the most beautiful ravioli.

0:06:30 > 0:06:34- So light and delicate.- Yeah. - And it's a great texture. Dead easy.

0:06:34 > 0:06:37- So we're going to make five or six. - So this goes underneath?

0:06:37 > 0:06:39Just a little bit of...

0:06:39 > 0:06:44We've got the courgettes here. Just put in layers with this sage butter.

0:06:44 > 0:06:47Pasta and sage - I mean, they are fantastic together, aren't they?

0:06:47 > 0:06:51Wonderful. Sage and pumpkin and ravioli - they are wonderful.

0:06:51 > 0:06:54Also, they are bang on in season right now. The garden's full of them.

0:06:54 > 0:06:57- Do you ever make your own cheese up near Northcote?- No.

0:06:57 > 0:06:59We've got so many good cheese producers around us

0:06:59 > 0:07:02I don't feel the urge, but after this show, who knows?

0:07:02 > 0:07:05You never know, you never know. Well, I had a cheese-making kit

0:07:05 > 0:07:08for Christmas and this is where it's all come from.

0:07:08 > 0:07:10Who bought you a cheese-making kit then?

0:07:10 > 0:07:12- Somebody that didn't like him obviously.- Yeah.

0:07:12 > 0:07:17- Did your mum buy you that? - No, my sister did. My sister did.

0:07:17 > 0:07:18So what are we doing here?

0:07:18 > 0:07:21Oh, you're not thinking of doing ricotta as well, are you?

0:07:21 > 0:07:25So anyway, I've... Shut up, Nigel! I'm trying to work here!

0:07:25 > 0:07:28You're not going to have time to act.

0:07:28 > 0:07:33- I think I could do with a new hyphen in it.- A new job.

0:07:33 > 0:07:36Anyway, so we just take them, fold them over,

0:07:36 > 0:07:38and this little bit here, this is perfect for making ravioli

0:07:38 > 0:07:41cos you form your thumbs together, click over the top

0:07:41 > 0:07:43and you make a beautiful little pouch there.

0:07:43 > 0:07:48- OK, that's one.- But if your mix is wet, like in rehearsal, forget it.

0:07:48 > 0:07:50- Start again.- So you dry out the...

0:07:50 > 0:07:53- Because that cheese is actually quite dry, isn't it, really?- Yeah.

0:07:53 > 0:07:56That's the whole point of putting it back into the fridge.

0:07:56 > 0:07:59You get that beautiful texture, that crumbly texture, almost, of ricotta.

0:07:59 > 0:08:01Right and what about freezing these?

0:08:01 > 0:08:04Would they freeze? Because a lot of people want to freeze ravioli.

0:08:04 > 0:08:07Yeah, you can have a whole afternoon of just making raviolis

0:08:07 > 0:08:10and then warm up a little bit of butter, dip it in butter

0:08:10 > 0:08:12and then freeze them on a tray.

0:08:12 > 0:08:15You coat them in butter so they don't crack in the freezer.

0:08:15 > 0:08:18So if you don't put them in butter before they go in the freezer

0:08:18 > 0:08:20they'll crack when they come out, yeah?

0:08:20 > 0:08:24Probably, if I made them.

0:08:24 > 0:08:27- OK.- Now, look at that.

0:08:27 > 0:08:30The trick is just to make sure they're sealed round the edges,

0:08:30 > 0:08:31and they won't crack at all.

0:08:31 > 0:08:33- They won't crack at all. - I'll go round a few.

0:08:33 > 0:08:37This is actually a foolproof ravioli, it really is.

0:08:37 > 0:08:39They're actually very, very simple if you do them like this,

0:08:39 > 0:08:42but if you want to do your own ravioli paste, there are,

0:08:42 > 0:08:44remember, recipes on our website.

0:08:44 > 0:08:47There you go. And then these just go in there.

0:08:47 > 0:08:50- They don't take very long. - They take 30 seconds maximum.

0:08:50 > 0:08:53Pop 'em all in together, nice and easy.

0:08:53 > 0:08:54And just turn the heat down a bit

0:08:54 > 0:08:56because you don't want it on too fierce.

0:08:56 > 0:08:59The courgettes, I've just got under the grill.

0:08:59 > 0:09:01They're probably ready by now. You want me to grab them?

0:09:01 > 0:09:05- A couple of minutes.- We've got our sage butter infusing here.

0:09:05 > 0:09:08They're cooked nicely. Look at those.

0:09:08 > 0:09:11I just think they are a great seasonal treat right now as well.

0:09:11 > 0:09:12The garden's just full of them.

0:09:12 > 0:09:15So that sage butter - just butter and sage, nothing else.

0:09:15 > 0:09:17Nothing else, no. We take our raviolis out.

0:09:17 > 0:09:21- Do you want me to lift this across? - Yes, that would be perfect.

0:09:23 > 0:09:25They can sit on there.

0:09:27 > 0:09:29Right, not to burn my fingers,

0:09:29 > 0:09:31I'll use a spoon because they are red hot.

0:09:31 > 0:09:35- They look fantastic though, they really do.- Yeah, they are.

0:09:35 > 0:09:37There's something quite pretty about it.

0:09:37 > 0:09:39Making your own cheese is like baking a loaf of bread.

0:09:39 > 0:09:42There's something quite homely about it.

0:09:43 > 0:09:47- One more.- He can get away with it wearing that shirt, can't he?

0:09:47 > 0:09:50- He looks very homely, doesn't he? - What's wrong with his shirt?

0:09:50 > 0:09:54- What's wrong with the shirt?! - So I love this sage butter.

0:09:54 > 0:09:56It infuses so quickly and it's a great pasta sauce.

0:09:56 > 0:09:58So remind us what that is again.

0:09:58 > 0:10:01This is cottage cheese and spinach ravioli with grilled courgettes

0:10:01 > 0:10:04- and sage butter.- Easy as that.

0:10:09 > 0:10:12- Very, very good.- Excellent, excellent.- It looks delicious.

0:10:12 > 0:10:16- Have a seat over here, Tristan.- Dive into that. Tell us what you think.

0:10:16 > 0:10:19Making your own cheese. I can see you doing that in the States.

0:10:19 > 0:10:24Do you know, I do that. Are we all having a bit?

0:10:24 > 0:10:25Oh, is it just me?

0:10:25 > 0:10:27Dive in. If you don't like it, pass it down.

0:10:27 > 0:10:30THEY LAUGH

0:10:33 > 0:10:37- It's nice to use different milk. The same process applies?- Yeah. - My God, it's delicious.

0:10:37 > 0:10:41- Oh, thank you very much. - It's delicious. - It's a really nice, isn't it?

0:10:46 > 0:10:49Coming up, I'll be making one of my favourite dishes ever -

0:10:49 > 0:10:52a Singapore chilli crab for actress Amy Nuttall,

0:10:52 > 0:10:54but first here's Rick Stein.

0:10:54 > 0:10:59When I was in Italy, I read a book called South Wind by Norman Douglas.

0:10:59 > 0:11:04He suggests that the ideal cook would be a woman of a certain age

0:11:04 > 0:11:07who had experienced life to the full.

0:11:07 > 0:11:10Here on the island of Procida I met exactly that woman.

0:11:10 > 0:11:14I met this chef called Rena and I know she wanted to sum up for me

0:11:14 > 0:11:19what is great about seafood here, but we started with a lemon salad.

0:11:19 > 0:11:20Now, that's not seafood,

0:11:20 > 0:11:23but it was just the most wonderful taste I've ever had.

0:11:23 > 0:11:25Now, the lemons here, when you cut them,

0:11:25 > 0:11:28they just, sort of, spurt out in juice.

0:11:28 > 0:11:31She just sliced up the lemons, put them in a big bowl,

0:11:31 > 0:11:35added good chopped mint and a little pinch of garlic

0:11:35 > 0:11:37and a little pinch of chilli

0:11:37 > 0:11:40and then some oil, turned it all over and that was it.

0:11:40 > 0:11:44So astringent, so fresh - fantastic.

0:11:44 > 0:11:47The next plate was just stunning-looking.

0:11:47 > 0:11:51You know here the Italians use the ink from cuttlefish and squid

0:11:51 > 0:11:53in rice dishes, in pasta dishes.

0:11:53 > 0:11:56Well, this was a cuttlefish and spaghetti dish

0:11:56 > 0:12:00and it was black and glistening,

0:12:00 > 0:12:02but in addition to the ink I could taste garlic,

0:12:02 > 0:12:05I could taste parsley, there was tomato in there

0:12:05 > 0:12:07and a little touch of chilli right at the back.

0:12:07 > 0:12:09So after that... Now, this I think

0:12:09 > 0:12:12was the most interesting dish of the whole meal.

0:12:12 > 0:12:15So, what Rena had done was just put the ricci di mare,

0:12:15 > 0:12:18this roe of the urchin, in with some oil,

0:12:18 > 0:12:22but not heated it at all and then just stirred everything together

0:12:22 > 0:12:25at the last minute, and it just tasted of the sea.

0:12:25 > 0:12:30It just had this supreme iodiney, ozoney flavour about it.

0:12:30 > 0:12:33Fortunately we didn't get a lot of that because, well,

0:12:33 > 0:12:37this is quite a meal, this, and I was beginning to feel quite full up

0:12:37 > 0:12:40and I knew there was more to come.

0:12:40 > 0:12:43Finally, a whole sea bass, and I was happy it was finally

0:12:43 > 0:12:47because although my enthusiasm and curiosity was still high,

0:12:47 > 0:12:49I was just getting a little bit full up.

0:12:49 > 0:12:53And the bass, well, this time it was cooked in acqua pazza,

0:12:53 > 0:12:56which is like court-bouillon, but an Italian version,

0:12:56 > 0:12:59so not much water, olive oil, garlic tomato.

0:13:18 > 0:13:21I've come back to England and I see how beautiful it is

0:13:21 > 0:13:23and I realise how strongly I feel about it,

0:13:23 > 0:13:25but there's one element missing.

0:13:28 > 0:13:29And that's the food.

0:13:29 > 0:13:33I love pasties, I love ice creams,

0:13:33 > 0:13:35but thinking about Procida and those pasta dishes

0:13:35 > 0:13:40and the excitement of Australia... I mean, where are the fresh mussels?

0:13:40 > 0:13:42where are the oysters on every street corner in Britain?

0:13:42 > 0:13:45That's an element of the British summer holiday

0:13:45 > 0:13:48which is so lacking, and I feel so sad about it.

0:13:49 > 0:13:52We've got these great raw materials,

0:13:52 > 0:13:55but there's this inertia about using them joyfully.

0:13:55 > 0:13:59It's almost as if it's all right to have a glass of wine

0:13:59 > 0:14:02and fresh mussels over there, but not over here.

0:14:02 > 0:14:05So this is going to be a seared tuna with a salsa verde,

0:14:05 > 0:14:07which is a nice piquant Italian sauce.

0:14:07 > 0:14:11It's very simple to make. And some great vegetables out of the garden.

0:14:11 > 0:14:13It's just a real luxury having a garden like this,

0:14:13 > 0:14:17particularly in June, cos I'm going to make this melange of vegetables,

0:14:17 > 0:14:21which are just vegetables cooked in a bit of olive oil and some herbs.

0:14:21 > 0:14:25Now, we'll just add some peas and these are actually mangetout peas,

0:14:25 > 0:14:28so you just cook the whole pod.

0:14:28 > 0:14:32So I'm just going to put a few pea tops in the melange as well.

0:14:32 > 0:14:35Just look at these little courgettes here

0:14:35 > 0:14:39and they'll taste so sweet and they'll cook so quickly as well

0:14:39 > 0:14:44so we'll just get those, four or five of those. See, lovely colour.

0:14:44 > 0:14:45Beautiful flavour.

0:14:45 > 0:14:49Oh, look at these. There we go. And another.

0:14:49 > 0:14:52And look at that. It's just a picture.

0:14:52 > 0:14:57You could eat that almost already, but we just need to add some herbs,

0:14:57 > 0:15:00so some chives, some dill, some parsley and some thyme.

0:15:02 > 0:15:06What I'm going to do is just stew it all very gently in a shallow pan

0:15:06 > 0:15:08for about 10-15 minutes.

0:15:08 > 0:15:10First of all, some virgin olive oil

0:15:10 > 0:15:13and then, stir in these mangetout peas.

0:15:13 > 0:15:15Just let them fry a little bit, just very gently.

0:15:15 > 0:15:18And now, the courgettes, which I've cut in half so they'll cook quickly.

0:15:18 > 0:15:20Just stir them in.

0:15:20 > 0:15:22And a bit of garlic which I've chopped up,

0:15:22 > 0:15:26just a little bit for background flavour, and add that.

0:15:26 > 0:15:29New potatoes, which I've had to cook, obviously.

0:15:29 > 0:15:31And these artichoke bottoms.

0:15:31 > 0:15:34I've just simmered those artichokes in lemon and salted water

0:15:34 > 0:15:35till they're nice and soft,

0:15:35 > 0:15:38take the outer leaves off and chop the base up. Stir those around.

0:15:38 > 0:15:40And now, those lovely pea tops,

0:15:40 > 0:15:43which are very, very nice in a dish like this.

0:15:43 > 0:15:46And then the spinach, which has just slightly gone to seed,

0:15:46 > 0:15:47but it's still very tasty.

0:15:47 > 0:15:50Look at that lovely dark colour.

0:15:50 > 0:15:52So, all those vegetables are cooking down nicely.

0:15:52 > 0:15:56And now the thyme, a really good pinch of fresh thyme - lovely.

0:15:56 > 0:16:00Stir that in. And then the rest of the herbs, a big handful of those.

0:16:00 > 0:16:01Beautiful green colour.

0:16:01 > 0:16:05You can use herbs in this sort of dish almost like a vegetable.

0:16:05 > 0:16:09Plenty of salt here, because I haven't actually salted the potato.

0:16:09 > 0:16:13I like a nice salty melange, and plenty of pepper.

0:16:13 > 0:16:17About 10 turns I like, lots of that. And now for the tuna.

0:16:17 > 0:16:21First of all, I'm just going to oil these lovely pieces of tuna

0:16:21 > 0:16:25with a bit of olive oil and just a little bit of pepper.

0:16:25 > 0:16:30And now for the bit I really like, which is making salsa verde.

0:16:30 > 0:16:31Salsa verde is like, well,

0:16:31 > 0:16:34I suppose it's the Italian version of our mint sauce,

0:16:34 > 0:16:38but you know, there's hardly any comparison actually.

0:16:38 > 0:16:40What you need is lots and lots of mint.

0:16:40 > 0:16:42You can use lots of herbs, but for me,

0:16:42 > 0:16:46mint is the one that goes into salsa verde, and oddly enough,

0:16:46 > 0:16:50the Italians use a lot more mint than you might realise.

0:16:50 > 0:16:53Mint and parsley are really their favourite herbs. Here's the parsley.

0:16:53 > 0:16:56Just give that a good initial chopping.

0:16:56 > 0:17:00So, salsa verde, what is it? It's a green sauce made with lots of herbs

0:17:00 > 0:17:04and lots of piquant things, like capers.

0:17:04 > 0:17:07Look at those, those are capers. You can use all kinds of piquant things.

0:17:07 > 0:17:11In Italy, last time I noticed they were using pickled green peppers.

0:17:11 > 0:17:14But capers are the thing I really like in it.

0:17:14 > 0:17:16We'll give those a good chopping up.

0:17:16 > 0:17:21They've got a really satisfying bite and the whole thing about this sauce

0:17:21 > 0:17:25is it's sharp and it's the sort of thing that goes very well with fish.

0:17:25 > 0:17:29You just had a lick of the sauce on the fish

0:17:29 > 0:17:32just after you've grilled it, and it's beautiful.

0:17:32 > 0:17:36There we are. About six fillets of anchovies, just chop them up.

0:17:36 > 0:17:41The whole thing about salsa, it's not hot like chilli,

0:17:41 > 0:17:44but it's got a punch, and that's where the anchovies come in so well.

0:17:44 > 0:17:49Chop them up. That's all the solid ingredients, into that bowl.

0:17:49 > 0:17:54And now, a good dollop of mustard. This is good Dijon mustard.

0:17:54 > 0:17:57Next, plenty of olive oil - about four fluid ounces.

0:17:57 > 0:18:00You just stir it in until it's nice and liquid,

0:18:00 > 0:18:03but not so much that it starts to separate.

0:18:03 > 0:18:07And now, the juice of about half a lemon. Plenty of lemon juice.

0:18:07 > 0:18:08There we go.

0:18:08 > 0:18:12It's looking lovely, don't you think? Look at that!

0:18:12 > 0:18:15It's just so appetising as sauce apart from anything else,

0:18:15 > 0:18:17particularly when it's all chopped up like this.

0:18:17 > 0:18:21Finally, about half a teaspoon of salt, just stir that in.

0:18:21 > 0:18:26Now all we need to do is just grill that tuna for about a minute

0:18:26 > 0:18:30on either side, no more, because tuna cooks through very quickly

0:18:30 > 0:18:33and you want it nice and pink, actually raw, in the middle.

0:18:35 > 0:18:39Serve it with those delicious vegetables out of my garden

0:18:39 > 0:18:42and a good tablespoon of this sauce.

0:18:42 > 0:18:47And there you have it, an Italian taste of early summer.

0:18:51 > 0:18:54Rick does get to travel to some lovely places,

0:18:54 > 0:18:59and this week I've been on a food journey myself, to Singapore.

0:18:59 > 0:19:02Oh yes! Bolton on Monday, it's back down to Earth, but there you go.

0:19:02 > 0:19:06Apart from avoiding all the British rain, I've also been enjoying

0:19:06 > 0:19:08one of my favourite, favourite dishes,

0:19:08 > 0:19:10which is a Singapore chilli crab.

0:19:10 > 0:19:12They have that and black pepper crab over here.

0:19:12 > 0:19:15I'm going to do an adaptation of it.

0:19:15 > 0:19:19It's hot, it's spicy. To go in there, you've got some palm sugar,

0:19:19 > 0:19:22some sugar, we've got a little bit of garlic, some chilli,

0:19:22 > 0:19:24plenty of chillies in the form of these little bird's eye chillies

0:19:24 > 0:19:27and chilli sauce, ketchup, we've got a little bit of hoisin,

0:19:27 > 0:19:30some lime, coriander, ginger and some water

0:19:30 > 0:19:31and a little Thai fish sauce at the end,

0:19:31 > 0:19:34and then a lovely fresh brown crab.

0:19:34 > 0:19:37Firstly, I'm going to get on and do my sauce, first of all.

0:19:37 > 0:19:41And then I'm going to incorporate that with the noodles.

0:19:41 > 0:19:45So, the new series of Downton Abbey, tell us a little bit about it?

0:19:45 > 0:19:46Or what you can tell us about it.

0:19:46 > 0:19:48What I can - I have to be very careful.

0:19:48 > 0:19:49Well, for the viewers,

0:19:49 > 0:19:53hopefully all your viewers have seen the first series already.

0:19:53 > 0:19:55Where it left off at the end of last series,

0:19:55 > 0:19:58Britain was declaring war with Germany.

0:19:58 > 0:20:01It picks up at, the beginning of the second series, two years on,

0:20:01 > 0:20:05into war, 1916, and the whole havoc of war

0:20:05 > 0:20:08and the affects that has on the Crawley family

0:20:08 > 0:20:10and the whole household -

0:20:10 > 0:20:14the house becomes a convalescent home.

0:20:14 > 0:20:16I think I'm allowed to say that, hopefully!

0:20:16 > 0:20:18Yeah, it's fantastic.

0:20:18 > 0:20:22I think Julian Fellowes has come up trumps in the second series.

0:20:22 > 0:20:26- It's a pretty amazing programme and a huge success as well.- Yeah.

0:20:26 > 0:20:29They can't have known that when they were first doing it, I suppose.

0:20:29 > 0:20:32It's testament to the investment they've put into it.

0:20:32 > 0:20:34Even when you look at it, and I have seen the first programme.

0:20:34 > 0:20:37- Oh, yeah?- I saw it last night. - They gave you permission?

0:20:37 > 0:20:40Sat hasn't a clue what I'm talking about. He's never seen it!

0:20:40 > 0:20:43I'll run down Downton Abbey in 10 seconds, the new series, the new series.

0:20:43 > 0:20:45I've been watching it!

0:20:45 > 0:20:48Amy arrives, two people leave, somebody dies,

0:20:48 > 0:20:51possibly doesn't die, there's a guy in a wig,

0:20:51 > 0:20:52somebody learns how to cook!

0:20:52 > 0:20:54Sounds like that washing powder advert!

0:20:54 > 0:20:57- That's it. - You're giving way too much away!

0:20:57 > 0:20:59It's all right, that was 10 seconds of it.

0:20:59 > 0:21:02Anyway, we've got some ginger, some garlic, some chilli.

0:21:02 > 0:21:05I'm going to fry that off firstly with some vegetable oil,

0:21:05 > 0:21:08first off, to get a nice sort of heat through it.

0:21:08 > 0:21:09That's what we want for this one.

0:21:09 > 0:21:12I'm going to use these little egg noodles, instant egg noodles.

0:21:12 > 0:21:15Going back, because before Downton Abbey,

0:21:15 > 0:21:17people would have known you from Emmerdale farm.

0:21:17 > 0:21:21But before that, the youngest understudy ever,

0:21:21 > 0:21:23aged just 16, for Phantom Of The Opera?

0:21:23 > 0:21:25Yeah, that's right, yeah.

0:21:25 > 0:21:27How on earth did you get a part like that, aged 16?

0:21:27 > 0:21:29Well, I just went to a random audition

0:21:29 > 0:21:33just to get some professional audition experience.

0:21:33 > 0:21:34I was auditioning for Les Miserables

0:21:34 > 0:21:37and the casting director was casting for Phantom Of The Opera

0:21:37 > 0:21:41at the same time and called me back next day to sing for Christine.

0:21:41 > 0:21:44And then that evening I got back to school and was in the canteen

0:21:44 > 0:21:48and my phone went, and whilst being offered a job,

0:21:48 > 0:21:51I had a ballet teacher screaming down my neck

0:21:51 > 0:21:54to take my phone out of the dining room and turn it off. So, yeah.

0:21:54 > 0:21:56I got offered Phantom Of The Opera -

0:21:56 > 0:21:59the understudy, obviously, cos I was only 16.

0:21:59 > 0:22:03I went on tour for two years doing that. I had a great time.

0:22:03 > 0:22:06And then you went from that to Emmerdale.

0:22:06 > 0:22:07Was that because you got bored of touring?

0:22:07 > 0:22:11No, but two years is a long time for anyone, I think.

0:22:12 > 0:22:16Yeah, and doing the same thing, eight shows a week. It's quite...

0:22:16 > 0:22:19- It's enough, two years is enough, I think.- It's enough.

0:22:19 > 0:22:21And of course, doing a show like Emmerdale,

0:22:21 > 0:22:25you're either cast into it for a small amount of time or a long time. You were in it for five years.

0:22:25 > 0:22:28Yeah, although I was meant to be only in it for three or four episodes

0:22:28 > 0:22:33and they just kept extending it by another six weeks or six months.

0:22:33 > 0:22:35But I suppose because of the theatre

0:22:35 > 0:22:38and Phantom, I suppose singing was an important part of your life?

0:22:38 > 0:22:42- Yeah.- And then you went from there to do your own album?

0:22:42 > 0:22:44I did, yeah. I was very lucky.

0:22:44 > 0:22:49I'm sure I wouldn't have been able to achieve all of that

0:22:49 > 0:22:51without some of the help of Emmerdale.

0:22:51 > 0:22:54I went on Celebrity Stars In Their Eyes.

0:22:54 > 0:22:56- Is that still on?- I think so.

0:22:56 > 0:22:59- Stars In Their Eyes? I don't even think it's on any more, is it?- No.

0:22:59 > 0:23:05Basically, I got quite a few recognitions from that

0:23:05 > 0:23:07and was offered to do an album with that,

0:23:07 > 0:23:10so that's how I got that.

0:23:10 > 0:23:15It just coincided with the time when I chose to leave Emmerdale,

0:23:15 > 0:23:19cos I was there about four and a half years. It came at the perfect time.

0:23:19 > 0:23:22It seems theatre has been a strong...

0:23:22 > 0:23:25Like most actors and actresses when you talk to them,

0:23:25 > 0:23:28theatre is a fundamental, all through your career,

0:23:28 > 0:23:29but more so with you.

0:23:29 > 0:23:32You've kind of dipped in and out but gone back again?

0:23:32 > 0:23:34Yeah, well that's where you learn your craft

0:23:34 > 0:23:36more than anything, I think, theatre.

0:23:36 > 0:23:39Is that because it's literally, like you said, it's eight times a week?

0:23:39 > 0:23:41It's eight times a week, it's live,

0:23:41 > 0:23:44you can't stop and reshoot, you've just got to get on with it,

0:23:44 > 0:23:46anything that goes wrong.

0:23:46 > 0:23:48A bit like this show, then?

0:23:48 > 0:23:51I haven't got a clue what I'm doing, even after four years.

0:23:52 > 0:23:54It's pretty impressive to me, James.

0:23:54 > 0:23:56No, trust me... There you go, right.

0:23:56 > 0:23:59I'm just making it up, I'm throwing it all in.

0:23:59 > 0:24:02- The recipe's on the internet. - Is that coriander? I love that.

0:24:02 > 0:24:04I can't find it on the Internet

0:24:04 > 0:24:05cos I don't know how to switch my computer on.

0:24:05 > 0:24:08That all gets put on, and we heat this up.

0:24:08 > 0:24:10This is basically all the ingredients that go in there.

0:24:10 > 0:24:13We've got the chilli sauce, everything else,

0:24:13 > 0:24:14that's all in there.

0:24:14 > 0:24:17And we create a nice little spice with this.

0:24:17 > 0:24:20Over in Singapore, they have the chilli crab,

0:24:20 > 0:24:23which they have sticky, almost like a soup, really.

0:24:23 > 0:24:26Either way, they still serve the crab

0:24:26 > 0:24:28and they have snow crab out there

0:24:28 > 0:24:32or the Atlantic crabs, which have got huge big long legs.

0:24:32 > 0:24:35These are the British brown crabs, but you can make it just the same.

0:24:35 > 0:24:37They serve it just basically broken up,

0:24:37 > 0:24:39with the shell on in the middle of the table,

0:24:39 > 0:24:42and everybody just dives in and you help yourself, it's just really...

0:24:42 > 0:24:44You end up wearing it, don't you?

0:24:44 > 0:24:46- You do end up wearing it! - It's all over your hands and face.

0:24:46 > 0:24:49I've got something a little bit later to stop that.

0:24:49 > 0:24:51The idea is, yeah, everybody just dives in.

0:24:51 > 0:24:54And while I was cooking that, there was an old boy next to me

0:24:54 > 0:24:59who was about 85, on the world's biggest wok burner.

0:24:59 > 0:25:01It was huge, about the size of this.

0:25:01 > 0:25:06- He was basically doing chilli bullfrog.- Bullfrog?- Yeah.

0:25:06 > 0:25:09- Explain.- Did you try it?

0:25:09 > 0:25:11- Well, it's a bullfrog.- OK.

0:25:11 > 0:25:14I tried it. It's kind of like chicken.

0:25:14 > 0:25:17- Kind of like chicken? All right. - Yeah, kind of like chicken.

0:25:17 > 0:25:20Will that go in there? Shall I just put it in there?

0:25:20 > 0:25:24Just break the shells like that, just break them open,

0:25:24 > 0:25:26and this is the idea of that.

0:25:26 > 0:25:29You just keep your hands well away from the crab

0:25:29 > 0:25:33and you just put the crab and the claws all in there,

0:25:33 > 0:25:35roll it all in the sauce, like that.

0:25:35 > 0:25:38- So you get it all coated in.- Mm!

0:25:38 > 0:25:42So it's all nice and coated, then you just take it out with tongs.

0:25:42 > 0:25:44This is cooked crab, obviously.

0:25:44 > 0:25:49And when it's all coated in the sauce like that, turn the heat up.

0:25:49 > 0:25:51There you go.

0:25:53 > 0:25:58And then we put this back in with the noodles and then the lime.

0:25:58 > 0:26:02So, as well as the six programmes on Downton Abbey, you've got a Christmas special.

0:26:02 > 0:26:07Eight, but nine including the Christmas special, yeah.

0:26:07 > 0:26:09We've started filming the Christmas special,

0:26:09 > 0:26:12but we finish filming that in October,

0:26:12 > 0:26:14mainly because of all the weddings

0:26:14 > 0:26:17that take place at Highclere Castle.

0:26:17 > 0:26:19Of course, yeah. Didn't Jordan get married there?

0:26:19 > 0:26:22Jordan got married there, yeah, to Peter Andre.

0:26:24 > 0:26:26And it is open to the public as well, isn't it, Highclere?

0:26:26 > 0:26:28Have you not been? Not fancied it?

0:26:28 > 0:26:31It's near me. I've not been in, but it's near me. I will go.

0:26:31 > 0:26:32- It's worth a visit.- There you go.

0:26:32 > 0:26:35In we go with the chilli, the lime, the noodles.

0:26:35 > 0:26:38- This is the hot and spicy bit. - Oh, lovely!

0:26:41 > 0:26:44Just a little bit.

0:26:44 > 0:26:46- There you go.- Great.

0:26:46 > 0:26:47Then you get some of this.

0:26:47 > 0:26:51The idea is you take the claws, look... Like that.

0:26:51 > 0:26:53Oh, right.

0:26:53 > 0:26:56- And you stick them on there. - Oh, wow!

0:26:56 > 0:26:58And the idea is you just dive in.

0:26:58 > 0:27:01So do I just get my hands in there?

0:27:01 > 0:27:04Year, however there was a little trick they showed me.

0:27:04 > 0:27:07- Just cut a hole in the top, like that.- Right...

0:27:07 > 0:27:09Two armholes.

0:27:09 > 0:27:10GUESTS CHUCKLE

0:27:10 > 0:27:13Oh, you're not joking! You're not joking!

0:27:13 > 0:27:15Oh, my God!

0:27:15 > 0:27:18It's like a serial killer!

0:27:18 > 0:27:21There is a hole in it, there you go. There you go.

0:27:21 > 0:27:23Arms through there... arms through there.

0:27:23 > 0:27:26- Oh!- That's lovely! - How very thoughtful.

0:27:26 > 0:27:29- There you go. Dive into that. - Very thoughtful of you.

0:27:29 > 0:27:32It's a first for Saturday kitchen, but there you go.

0:27:32 > 0:27:35- It protects your shoes and you clothes.- Yeah.

0:27:35 > 0:27:38The idea of this, this goes everywhere, all over the table.

0:27:38 > 0:27:40- It's delicious.- I can't believe I'm eating this on live TV.

0:27:40 > 0:27:43- Will it save on the dry-cleaning? - Yeah, it saves on the...

0:27:43 > 0:27:46- Always a Yorkshire man, mate! - Definitely, yeah.

0:27:46 > 0:27:49- It's spicy.- Mm!

0:27:49 > 0:27:52I can eat spicy. It's nice and hot. There you go.

0:27:56 > 0:27:59If you're always looking for something a bit different

0:27:59 > 0:28:00to serve up on Sunday,

0:28:00 > 0:28:04here's Jun Tanaka, with a great idea using breast of lamb.

0:28:04 > 0:28:08- This is equivalent to the pork belly?- Yeah, exactly.- The underside?

0:28:08 > 0:28:12Loads of fat but loads of flavour, and good value. It's really cheap.

0:28:12 > 0:28:15Then we're going to serve that with a bulgur wheat salad,

0:28:15 > 0:28:18which is basically bulgur wheat. This has been parboiled,

0:28:18 > 0:28:20makes it a lot quicker, and it's made out of durum wheat.

0:28:20 > 0:28:22and then you're going to put some...

0:28:22 > 0:28:25- I like how he says I'm going to do that, yeah?- Yeah!

0:28:25 > 0:28:28I did everything in rehearsal. You just put the lamb in the pan!

0:28:28 > 0:28:32I did that and then, that's about it.

0:28:32 > 0:28:35And then some mint, cucumber, tomatoes, sultanas, make a salad.

0:28:35 > 0:28:38I'm going to make an almond paste from flaked almonds, for the flavour,

0:28:38 > 0:28:40and then you're going to crack open these fresh almonds.

0:28:40 > 0:28:42These are beautiful and in season.

0:28:42 > 0:28:46And then some almonds, and I'm going to make a cumin dressing with that.

0:28:46 > 0:28:50Right, so this is chicken stock you're going to cook that in, is it?

0:28:50 > 0:28:52Yeah, exactly. It's really quick to cook.

0:28:52 > 0:28:55This is great, other than you could use couscous if you want,

0:28:55 > 0:28:57but bulgur wheat, I think, has got a better flavour to it.

0:28:57 > 0:28:59- Yeah, definitely. - So in we go with the chicken stock.

0:28:59 > 0:29:01The garlic and fresh thyme's gone in.

0:29:01 > 0:29:04And literally takes about five minutes to cook,

0:29:04 > 0:29:06so it's a great thing to have at barbecues,

0:29:06 > 0:29:08like a bulgur wheat salad at a barbecue.

0:29:08 > 0:29:10You kind of bring it to the boil and just leave it, is that right?

0:29:10 > 0:29:13Yeah. So, breast of lamb here.

0:29:13 > 0:29:16Inside that I've got some chopped rosemary and thyme, I've seasoned it

0:29:16 > 0:29:17and just rolled it up,

0:29:17 > 0:29:21and then I'm going to slowly poach it in this duck fat

0:29:21 > 0:29:23for about an hour and a half.

0:29:23 > 0:29:27What it does, it keeps it really moist and gives it loads of flavour.

0:29:27 > 0:29:31They used to do that back in the old days as a way of preserving the meat.

0:29:31 > 0:29:34It's classically French, of course, to do it with the duck confit,

0:29:34 > 0:29:37the leg, which is then just left in the fat and preserved,

0:29:37 > 0:29:39but you can do it with salmon, can't you?

0:29:39 > 0:29:41You've done it with salmon and bits and pieces.

0:29:41 > 0:29:43Salmon's nice to do it, but you can do it in duck fat.

0:29:43 > 0:29:47What's nice is a bit of olive oil as well, submerge it in olive oil

0:29:47 > 0:29:49at 60 degrees and cook it nicely like that.

0:29:49 > 0:29:51You can keep the fat. It's a lot of duck fat.

0:29:51 > 0:29:54You can keep it to roast potatoes, roast a bit of chicken,

0:29:54 > 0:29:57and put it into the fridge after you've used it

0:29:57 > 0:29:59and it'll keep for two to three weeks.

0:29:59 > 0:30:03So once you've used it, you can keep it, don't throw it away.

0:30:03 > 0:30:07In here, I'm just making the dressing for the bulgur wheat salad.

0:30:07 > 0:30:10All I've got, I've got some toasted cumin seeds,

0:30:10 > 0:30:14a clove of garlic, lemon juice and olive oil,

0:30:14 > 0:30:16a little bit of seasoning, and that's it.

0:30:16 > 0:30:17That is all you need to do.

0:30:17 > 0:30:19So this bulgur wheat has got...

0:30:19 > 0:30:23- You take the seeds out of the cucumber?- Yeah.

0:30:23 > 0:30:24You want this sliced?

0:30:24 > 0:30:28And then the tomatoes, without the seeds, but you can leave the skin on.

0:30:28 > 0:30:33You take the seeds out because you cook bulgur wheat

0:30:33 > 0:30:35and you want it slightly, sort of, a texture to it.

0:30:35 > 0:30:39- If you put the seeds in...- You take the seeds out of the tomatoes?- Yes.

0:30:39 > 0:30:40- Are you having a laugh?- No!

0:30:40 > 0:30:43You're lucky I don't ask you to skin them!

0:30:43 > 0:30:45You just...you can't!

0:30:45 > 0:30:48These are English tomatoes, the best tomatoes in the world!

0:30:48 > 0:30:49What, and so you should use the seeds?

0:30:49 > 0:30:53But you could keep the seeds and put it inside a soup.

0:30:53 > 0:30:55For this particular recipe, you don't want the seeds.

0:30:55 > 0:30:58He can't show it off when he's doing that,

0:30:58 > 0:31:00he likes slicing things quickly. That takes time, doesn't it?

0:31:00 > 0:31:03You just stick with your sausage.

0:31:04 > 0:31:07- Right, so we take the seeds out? - Exactly.

0:31:07 > 0:31:08Since you were last on the show,

0:31:08 > 0:31:10you've been doing several different things -

0:31:10 > 0:31:12Taste of London, doing the demos.

0:31:12 > 0:31:13One thing that interests me

0:31:13 > 0:31:17- is this street thing you're doing, what's this?- Street kitchen.

0:31:17 > 0:31:20So Mark Jankel, a really close friend of mine who's also a chef,

0:31:20 > 0:31:26we're launching the UK's first destination street vendor.

0:31:26 > 0:31:27You know, you think of British street food

0:31:27 > 0:31:31and you think of hamburgers and hot dogs. There's no culture for it.

0:31:31 > 0:31:34So it's going to be from October 4th to the 18th,

0:31:34 > 0:31:37and it's in collaboration with the London Restaurant Festival.

0:31:37 > 0:31:40We've hired this beautiful silver Airstream,

0:31:40 > 0:31:42which is those American trailers,

0:31:42 > 0:31:46and we're going to serve simple bistro food

0:31:46 > 0:31:48out of essentially a street van,

0:31:48 > 0:31:52pushing the boundaries of what you can serve out of a van.

0:31:52 > 0:31:54- Out of a caravan? - Yes, out of a caravan.

0:31:54 > 0:31:57- When did you say that was, Jun, October the...?- 4th.

0:31:57 > 0:32:00Mine's coming out on the third.

0:32:02 > 0:32:05I am listening, I'm just too busy concentrating on these

0:32:05 > 0:32:07and cutting these into tiny bits.

0:32:07 > 0:32:09Yeah, and we're using the best of UK produce.

0:32:09 > 0:32:12All the produce is going to be from UK farmers and producers,

0:32:12 > 0:32:16and it's kind of a celebration of what's in season at that time.

0:32:16 > 0:32:19The best street food I ever had was in Singapore, I have to say.

0:32:19 > 0:32:24The chilli crab that they have in Singapore is just incredible stuff.

0:32:24 > 0:32:26Right, show us this, then.

0:32:26 > 0:32:29- You can make this into a soup, can't you, this one?- Yeah, it IS a soup.

0:32:29 > 0:32:32It's a white gazpacho.

0:32:32 > 0:32:37All it is is toasted flaked almonds, a clove of garlic,

0:32:37 > 0:32:40some stale bread, which kind of gives it the consistency,

0:32:40 > 0:32:44- and pour in some water and sherry vinegar and that's it.- Right, OK.

0:32:44 > 0:32:46Sherry vinegar goes in.

0:32:46 > 0:32:50So this is almost like a little sauce to go with it, would you say?

0:32:50 > 0:32:54Yeah, it is. It kind of moistens the whole thing.

0:32:54 > 0:32:57So, run through that dressing again. What's this?

0:32:57 > 0:33:01- This is for the...- For the bulgur wheat salad?- Yeah.

0:33:01 > 0:33:03In there, I've got some toasted cumin seeds,

0:33:03 > 0:33:04a clove of garlic,

0:33:04 > 0:33:09some lemon juice, olive oil and seasoning, and that's all.

0:33:10 > 0:33:13This is the bulgur wheat, it's already done now.

0:33:13 > 0:33:15Just drain that off.

0:33:15 > 0:33:17- Here we go. - Thicken that up a bit.

0:33:17 > 0:33:21And then you can take your bit of thyme out of it, there.

0:33:21 > 0:33:24Not forgetting that whole clove of garlic we can take out as well.

0:33:24 > 0:33:28- Oh, I've got to show you this bit. - You've got to take the lamb out as well, haven't you?

0:33:28 > 0:33:33So it's been cooking for an hour and a half in the duck fat.

0:33:33 > 0:33:35You can tell when it's cooked - you just get a metal skewer

0:33:35 > 0:33:37and insert it slowly into it.

0:33:37 > 0:33:39If it slides in easily, you know it's cooked.

0:33:39 > 0:33:41Let me get rid of that.

0:33:41 > 0:33:43- This dressing goes in here?- Yeah.

0:33:45 > 0:33:50Take the string off, and then you just wrap it in cling film

0:33:50 > 0:33:52and put it in the fridge so it sets up

0:33:52 > 0:33:54and that makes it a lot easier to slice afterwards.

0:33:54 > 0:33:58It's kind of the same thing you do with pork belly, really.

0:33:58 > 0:33:59You cook it, cool it, chill it,

0:33:59 > 0:34:01slice it, then pan-fry it, it's really nice.

0:34:01 > 0:34:03That's your dressing gone in.

0:34:03 > 0:34:07Black pepper, pinch of salt... Can I just reach over there?

0:34:07 > 0:34:10- And you can imagine eating that at a barbecue.- Just that as it is.

0:34:10 > 0:34:13The idea is not to put too much bulgur wheat to this.

0:34:13 > 0:34:15- It's all about the additions in there.- Exactly.

0:34:15 > 0:34:18Right, now tell me what...

0:34:18 > 0:34:21- These are almonds?- Yeah, fresh.

0:34:21 > 0:34:24So they're in season at the moment, and then you need a hammer.

0:34:24 > 0:34:28They're actually quite simple to do, if you get someone else to do it.

0:34:28 > 0:34:29They weren't in rehearsal!

0:34:30 > 0:34:31So, the idea is, you hit them?

0:34:31 > 0:34:37Yeah. You have to do it with one massive wallop on the edge,

0:34:37 > 0:34:40and then you get the whole thing out all in one piece.

0:34:40 > 0:34:42In theory!

0:34:42 > 0:34:45A joiner, this is what you need! Here, Neil, over here!

0:34:45 > 0:34:47Don't get me to do it!

0:34:51 > 0:34:52Ah, look at that!

0:34:53 > 0:34:57And then you've got another skin that you have to take off afterwards.

0:34:57 > 0:35:01- So that's your almond? Oh, right, there's another skin in here?- Yep.

0:35:01 > 0:35:05Wouldn't it be just easier buying these from the supermarket?

0:35:05 > 0:35:09It would be, but then any fresh product is so much nicer

0:35:09 > 0:35:11when they're in season to use fresh.

0:35:11 > 0:35:13- How many do you want?- About ten.

0:35:13 > 0:35:16- You're having a laugh. - No, about four.

0:35:18 > 0:35:23And they go really well with fresh apricots, which are also in season.

0:35:23 > 0:35:27I am simply going to pan-fry them with a little bit of butter

0:35:27 > 0:35:29and a drizzle of honey.

0:35:29 > 0:35:32It's got to be easier buying these from a shop.

0:35:35 > 0:35:38- Have you ever eaten fresh almonds?- No.

0:35:38 > 0:35:42They don't actually have that much flavour, funnily enough.

0:35:42 > 0:35:47- It's the texture. - It's the texture, yeah.

0:35:47 > 0:35:52So I'm using the flakes toasted for the flavour, and then the fresh ones for the texture.

0:35:52 > 0:35:54And to see you doing that!

0:35:55 > 0:35:58Mind your fingers, James.

0:35:58 > 0:36:04So basically, what are you doing with the, um...apricots, then?

0:36:04 > 0:36:07I have just quickly pan-fried them, a little bit of butter,

0:36:07 > 0:36:09flaked almonds, whole almonds.

0:36:09 > 0:36:13- Can I have a couple more?- You'll get as many as I'm going to do!

0:36:16 > 0:36:20- Lightly toast them off, add your apricots.- I wrecked that one.

0:36:20 > 0:36:23- You have to hit them on the side, don't you?- With one big wallop.

0:36:23 > 0:36:28- Shall I show you?- No, I'm there. I've got the hang of this now.

0:36:30 > 0:36:33Do people actually do these? I suppose you have to.

0:36:33 > 0:36:35There's got to be a machine to do this.

0:36:35 > 0:36:38In the restaurant, I go through one box,

0:36:38 > 0:36:40which is about three kilo, every single day.

0:36:40 > 0:36:45What, some poor fellow is just doing this?

0:36:45 > 0:36:49Yes, but he's really quick. He can do a whole box in about half an hour. It's incredible.

0:36:51 > 0:36:56- Right, that's all you're getting. - That's fine.- Don't burn them!

0:36:56 > 0:37:02- Do you want the salad on the plate? - Yes, please.- Centre?

0:37:02 > 0:37:04In the middle, yep.

0:37:06 > 0:37:11So, this sort of almond paste, if you wanted to have it as a soup, would go really well with your grapes.

0:37:11 > 0:37:15Normally, you make it into a soup and have it with fresh grapes.

0:37:15 > 0:37:17There we go.

0:37:17 > 0:37:19I just need to add a little bit more water to that,

0:37:19 > 0:37:22if you want to have it as a soup.

0:37:22 > 0:37:27- A nice big dollop of that goes on the side.- The almond thing.

0:37:27 > 0:37:32There's a spoon, there you go. Don't burn those!

0:37:34 > 0:37:40Then we've got the crispy lamb breast.

0:37:40 > 0:37:44So you just slice them, cut them as thick as you like,

0:37:44 > 0:37:46pan-fry it in bit of oil.

0:37:46 > 0:37:49- And it's such a cheap piece of meat, that, isn't it?- Yeah.

0:37:49 > 0:37:53And then just to finish it off, a few almonds

0:37:53 > 0:37:58and apricots over the top, and that's a real summer dish.

0:38:00 > 0:38:05You left two in the pan! Use them all! I peeled them!

0:38:05 > 0:38:09They were about five quid each. Remind us what that is again.

0:38:09 > 0:38:12That's your breast of lamb with bulgur wheat salad,

0:38:12 > 0:38:13some brilliant almonds.

0:38:13 > 0:38:16- Thank you very much. - And apricots.- The man's a genius.

0:38:22 > 0:38:26Looking good. There you go. Does it taste good after all that work?

0:38:26 > 0:38:30There you go. Dive into this. How do you feel about that for breakfast?

0:38:30 > 0:38:32Before you eat lobster.

0:38:32 > 0:38:34If people can't get that sort of lamb,

0:38:34 > 0:38:38it would work with a loin of lamb if you wanted to do it roasted.

0:38:38 > 0:38:40- Rump of lamb would be great. - And what would be really good

0:38:40 > 0:38:44would be leftover lamb, just put that in the salad, as well.

0:38:44 > 0:38:47That's delicious. Delicious, delicious.

0:38:47 > 0:38:50And worth the effort, with that salad.

0:38:50 > 0:38:52And the secret is, not too much tabbouleh.

0:38:52 > 0:38:58I think people make the common mistake with the almonds, they add too much couscous.

0:38:58 > 0:39:01It should be an ingredient with everything else.

0:39:06 > 0:39:07Now, you'll find that recipe

0:39:07 > 0:39:11along with loads of others on our website bbc.co.uk/recipes.

0:39:11 > 0:39:14Now, here's Valentine Warner with some sensational

0:39:14 > 0:39:17and seasonal inspiration.

0:39:19 > 0:39:23Preparing for that special occasion can leave you feeling

0:39:23 > 0:39:27hot and bothered, especially when the temperature outside is soaring

0:39:27 > 0:39:29and your kitchen is the hottest room in the house.

0:39:33 > 0:39:37But keep your cool by following these three simple recipes

0:39:37 > 0:39:39that can be prepared in advance.

0:39:41 > 0:39:46Jazz up a gin and tonic with emerald green cucumber ice cubes.

0:39:46 > 0:39:51This is a way to make a refreshing drink even more refreshing.

0:39:51 > 0:39:53Use blended cucumbers pushed through a sieve

0:39:53 > 0:39:56to collect a luscious green juice.

0:39:56 > 0:39:58Then freeze.

0:39:58 > 0:40:00All you have to do is take it out and make someone a drink,

0:40:00 > 0:40:04and you've got fantastic vivid green ice cubes in it,

0:40:04 > 0:40:07which will impart their lovely cucumberiness.

0:40:10 > 0:40:14For an extra-special starter, try a refreshing chilled soup.

0:40:14 > 0:40:18Gazpacho, a fantastic thing for a special occasion.

0:40:18 > 0:40:21It needs to sit around, so it's something you can prepare

0:40:21 > 0:40:25well in advance, put it in the fridge and let it get on with its own devices.

0:40:25 > 0:40:29And it's so simple. There's no cooking required.

0:40:29 > 0:40:32Blend tomatoes, peppers, garlic, cucumbers,

0:40:32 > 0:40:36bread and red onions with sherry vinegar, olive oil and salt.

0:40:36 > 0:40:39Give it a good taste.

0:40:42 > 0:40:44That's sensational.

0:40:44 > 0:40:49Serve with croutons, fresh green peppers and grated hard-boiled egg.

0:40:49 > 0:40:52Give it a try. You'll love it.

0:40:53 > 0:40:58Another great thing to have up your sleeve for a special occasion is home-made pickles.

0:40:58 > 0:41:02And these pickled peaches are great with cold slices of ham

0:41:02 > 0:41:06and one of those really pokey cheddars that make the roof of your mouth go...

0:41:07 > 0:41:10Skin and stone ripe peaches and gently simmer

0:41:10 > 0:41:14in a mixture of sugar, red wine vinegar, shallots and spices.

0:41:15 > 0:41:17After a few minutes, remove the peaches,

0:41:17 > 0:41:20reduce the sauce to a syrup, then cover the fruit

0:41:20 > 0:41:24in that gloriously sticky and aromatic liquor.

0:41:26 > 0:41:31Mm, really yummy. It makes for a memorable ploughman's.

0:41:32 > 0:41:36A poncier ploughman's, but a memorable ploughman's nonetheless.

0:41:41 > 0:41:45The lush grasses of summer make for some of the tenderest

0:41:45 > 0:41:48and tastiest meats around.

0:41:48 > 0:41:50One of my favourite summer delicacies is guineafowl.

0:41:52 > 0:41:54Guaranteed to rise to that special occasion,

0:41:54 > 0:41:59right now they're plump, juicy and ripe for the plucking.

0:41:59 > 0:42:01Guineafowl is a special bird.

0:42:01 > 0:42:04It's so delicious, a bit like chicken, but chicken

0:42:04 > 0:42:09with intrigue and attitude, and we really should be eating more of them.

0:42:09 > 0:42:12In West Africa, where it originates from,

0:42:12 > 0:42:15guineafowl is considered a real delicacy.

0:42:15 > 0:42:18But in a West African restaurant down the road from my flat,

0:42:18 > 0:42:22guineafowl has never appeared on the menu because head chef

0:42:22 > 0:42:27Damaris James doesn't believe that the birds exist in the UK.

0:42:28 > 0:42:32I'm taking her to Woolley Park farm in Wiltshire to show her

0:42:32 > 0:42:36that British guineafowl are alive and pecking.

0:42:36 > 0:42:41Damaris, we're here to convince you that there are good guineafowl in this country.

0:42:41 > 0:42:43I don't believe that guineafowl was in England,

0:42:43 > 0:42:45because I haven't seen any for myself.

0:42:45 > 0:42:52- They are here. You're not convinced. - Not really, until I see them myself.

0:42:52 > 0:42:54Are you expecting me to say, this is a guineafowl,

0:42:54 > 0:42:56and you'll go, that's not a guineafowl.

0:42:56 > 0:43:00When I see a guineafowl, I know a guineafowl, of course.

0:43:02 > 0:43:07We're meeting guineafowl farmer Roz Candy and her trusty mutt Basil.

0:43:07 > 0:43:11I can't wait to see the look on Damaris's face when they all run out.

0:43:11 > 0:43:14Yes, they love the freedom of being outside.

0:43:14 > 0:43:21- All right, yes, this is guineafowl! - All right, guys.- Are you happy now?

0:43:21 > 0:43:24Yes, this is guineafowl.

0:43:24 > 0:43:28- Are you sure it's guineafowl? - Yes, this is guineafowl.

0:43:28 > 0:43:32- Definitely, 100%? - This is African guineafowl, yes.

0:43:32 > 0:43:34I believe it.

0:43:38 > 0:43:42- Do you think they look tasty? - I think they look very tasty.

0:43:42 > 0:43:44Very, very tasty.

0:43:44 > 0:43:46And so they should be.

0:43:48 > 0:43:52Guineafowl love nothing more than foraging in hedgerows for bugs and insects,

0:43:52 > 0:43:54which makes for a meat that's packed full of flavour.

0:43:55 > 0:44:00I want to have a close-up inspection of one of these beauties for myself.

0:44:00 > 0:44:05Do you think if I dived into the hedge, I might be able to get one?

0:44:05 > 0:44:08I always give it a go, but I can't wait to see this.

0:44:16 > 0:44:19Oh, he's going straight in between some thistles!

0:44:23 > 0:44:25No, there's no way!

0:44:25 > 0:44:28Stealth manoeuvres aren't working.

0:44:28 > 0:44:32- It's time for guerrilla tactics. - Go before they come. Run!

0:44:44 > 0:44:46Get it!

0:44:47 > 0:44:50If you'd rather avoid thistles, you can get guineafowl

0:44:50 > 0:44:54at your local butcher's and in some good supermarkets.

0:44:59 > 0:45:02I'd like to have shown you a guineafowl.

0:45:02 > 0:45:05They're so beautiful with their blue faces and their spotted frogs.

0:45:05 > 0:45:07But they're far too fast for me.

0:45:09 > 0:45:15Back in south-east London, I'm thrilled to see great British guineafowl

0:45:15 > 0:45:18taking pride of place in Damaris's kitchen at last.

0:45:19 > 0:45:22So, here we are in your kitchen in your restaurant.

0:45:22 > 0:45:24So now you know you can get them here.

0:45:24 > 0:45:27- You've got lots of ideas going round. - That's right.

0:45:27 > 0:45:31- I saw you doing deals with Roz yesterday.- Yes, I was!

0:45:31 > 0:45:37- I was.- You were straight on the phone to your husband doing deals with Roz.

0:45:37 > 0:45:41- That's right.- Are we looking out for Damaris's guinea roast?

0:45:41 > 0:45:43- That's right.- Good.

0:45:44 > 0:45:47Damaris and I are going head-to-head in a cook off to see who can

0:45:47 > 0:45:51serve up the best guineafowl dish for her daughter's birthday lunch.

0:45:51 > 0:45:57I am going to be cooking West African peanut soup with guineafowl,

0:45:57 > 0:46:00and you'll love to eat that.

0:46:00 > 0:46:03I am going for roasted guineafowl with tarragon sauce.

0:46:03 > 0:46:07Damaris starts by chopping the guineafowl into bite-sized pieces.

0:46:09 > 0:46:13- Whoops!- Wowee. It's getting scary in here.

0:46:13 > 0:46:17Then she adds a sliced onion, two plump ripe tomatoes,

0:46:17 > 0:46:21a super spicy Scotch Bonnet chilli and a glug of water.

0:46:23 > 0:46:26Leaving it to simmer, I'm helping her prepare the peanuts.

0:46:26 > 0:46:31We've cooked these fresh peanuts, toasted them,

0:46:32 > 0:46:35giving them a good rub to get the skins off.

0:46:36 > 0:46:40And then Damaris, we're going to blend them into a paste, yeah?

0:46:44 > 0:46:47Damaris removes the tomatoes and pepper from the pot,

0:46:47 > 0:46:50blends to a puree, adds the crushed peanuts

0:46:50 > 0:46:53and then pours the mixture back in with the guinea fowl.

0:46:56 > 0:46:58Careful, very hot.

0:46:59 > 0:47:01That is absolutely delicious.

0:47:03 > 0:47:10And the chilli, it's just got a very...but not argh!

0:47:10 > 0:47:11That's really fantastic.

0:47:12 > 0:47:16I've got stiff competition here for best birthday dish,

0:47:16 > 0:47:19but I'm confident that my summery roast guineafowl

0:47:19 > 0:47:24is a serious contender to Damaris's West African speciality.

0:47:24 > 0:47:26Rub the birds with lots of soft butter,

0:47:26 > 0:47:32season and roast in a hot oven for 35 to 40 minutes.

0:47:32 > 0:47:35Once roasted, add a good teaspoon of flour to the juices in the pan

0:47:35 > 0:47:38and whisk vigorously.

0:47:40 > 0:47:43- Wine.- Where's my glass? - Where is your glass?

0:47:46 > 0:47:49Add a good glug of white wine, the juice of half a lemon

0:47:49 > 0:47:52and a generous splash of cream.

0:47:52 > 0:47:56Strain the sauce through a sieve and bring to a gentle simmer.

0:47:57 > 0:48:01Lastly, add finely chopped fresh tarragon to give this sauce a lovely liquorice kick.

0:48:04 > 0:48:06Do you think your daughter's going to like this?

0:48:06 > 0:48:10- Compared to the West African version? - I think she'll like mine better.

0:48:10 > 0:48:12That doesn't fill me with a huge amount of confidence.

0:48:18 > 0:48:19It's not too hot.

0:48:22 > 0:48:27- It's nice... It's nice. - But not as good as that?

0:48:27 > 0:48:32- It's a different thing, isn't it? OK.- Don't worry.- I'm not worried.

0:48:32 > 0:48:36- I'm a bit disappointed.- Don't be!

0:48:37 > 0:48:40Let's hope the birthday party guests give me a better response.

0:48:48 > 0:48:51Guys, what you think? Do you like the tarragon?

0:48:51 > 0:48:56Well, I would say it's actually very different.

0:48:56 > 0:49:01- However, it's really tasty.- Well, I have to say today, that gets my vote.

0:49:01 > 0:49:08- I'm so pleased.- Mine, too. Well done. Well done.- You win.

0:49:09 > 0:49:11- Happy birthday.- Thank you very much.

0:49:20 > 0:49:23If you want to make a special meal this week,

0:49:23 > 0:49:26here's what you should be buying in the shops and markets.

0:49:28 > 0:49:32Cutting a dash on the fishmonger's ice is tasty trout.

0:49:32 > 0:49:38It's closer in flavour and texture to wild salmon, but far less expensive.

0:49:40 > 0:49:44Add a touch of class to your creations with the last new potatoes of the season.

0:49:44 > 0:49:47Look for unwashed ones. They're usually much fresher.

0:49:48 > 0:49:52For unforgettable summer desserts, how about gooseberries?

0:49:52 > 0:49:55They make wobbling jellies, fabulous fools,

0:49:55 > 0:49:58tart ice creams and delectable jams.

0:49:59 > 0:50:02Or why not buy ripe, juicy apricots?

0:50:02 > 0:50:04Wonderful in lunchboxes

0:50:04 > 0:50:07but even better in one of my favourite summer puddings,

0:50:07 > 0:50:10apricot upside-down tart.

0:50:10 > 0:50:13A pud that's guaranteed to wow your guests.

0:50:13 > 0:50:16Although it's called apricot upside-down tart,

0:50:16 > 0:50:18I think it should be called apricot face-down tart

0:50:18 > 0:50:21because it's pretty hard not to eat the whole thing

0:50:21 > 0:50:23and then in piggy remorse,

0:50:23 > 0:50:26you'll just have to go and lie down on the floor, groaning.

0:50:26 > 0:50:31Start by halving and stoning eight or nine juicy apricots.

0:50:31 > 0:50:34Then make the butterscotch sauce.

0:50:34 > 0:50:38Add caster sugar, a splash of water and stick on a high heat.

0:50:38 > 0:50:41Once the sugar is browned, add some chopped butter

0:50:41 > 0:50:45and let it melt into the deep golden caramel.

0:50:45 > 0:50:51Take the apricots, pop them in, cut side down.

0:50:51 > 0:50:53Cover the little fellows with a snug pastry blanket,

0:50:53 > 0:50:57dot with small nobs of butter and sprinkle with sugar.

0:50:57 > 0:51:01Then put in the oven for about 35 minutes and finally,

0:51:01 > 0:51:04prepare to turn out this fabulous tart.

0:51:05 > 0:51:08Oh, look at that, fantastic!

0:51:08 > 0:51:12I'd like to leave this to cool so it's at room temperature

0:51:12 > 0:51:15but I just can't resist having a little bite.

0:51:15 > 0:51:19Fantastic with creme fraiche but put it in a nice jug.

0:51:19 > 0:51:21I'm always just putting the plastic pot on the table

0:51:21 > 0:51:25and it winds my mother up all the time.

0:51:25 > 0:51:28Another thing my mother would really disapprove of - eating off a knife.

0:51:28 > 0:51:30And this is going to be hot, hold on.

0:51:40 > 0:51:45Another thing that wouldn't go down well is talking with my mouth full.

0:51:45 > 0:51:49Rich, sweet, crispy, apricoty.

0:51:49 > 0:51:51So easy to make.

0:51:51 > 0:51:53That is a summer belter.

0:51:56 > 0:52:00Summer evenings are there to be enjoyed

0:52:00 > 0:52:04and slaving over a hot stove for hours just isn't part of the plan.

0:52:05 > 0:52:09Supper is my favourite meal, especially in the summer season

0:52:09 > 0:52:12because food this fresh doesn't need to be messed around.

0:52:15 > 0:52:18I'm going to show you summer recipes

0:52:18 > 0:52:21that are light on time but full of flavour.

0:52:21 > 0:52:24Courgettes, for me, are really summery, and I don't forget the flowers,

0:52:24 > 0:52:26they are edible and I'm going to stuff them.

0:52:26 > 0:52:30And make crispy, deep-fried courgette flowers.

0:52:30 > 0:52:33Slice up the creamy buffalo mozzarella,

0:52:33 > 0:52:37give it a twist of black pepper and lay an anchovy fillet on top.

0:52:37 > 0:52:42This is crispy, melty, salty - it's all good stuff.

0:52:42 > 0:52:46These are terribly fragile, so you've just got to find the opening

0:52:46 > 0:52:52with the sensitivity of a doctor investigating earache.

0:52:52 > 0:52:55Trying desperately not to tear it.

0:52:55 > 0:52:57The little passenger popped in.

0:52:57 > 0:52:59Then simply seal the flower with a twist.

0:52:59 > 0:53:01Those are done.

0:53:01 > 0:53:04These are going to be dipped in batter and deep fried

0:53:04 > 0:53:08so you'll have this crunchy batter, soft courgette

0:53:08 > 0:53:12then break it open and hot mozzarella comes dripping out and burns your chin

0:53:12 > 0:53:14and stretches all over the place - kind of amazing.

0:53:14 > 0:53:18Now for the batter that will coat the courgettes.

0:53:18 > 0:53:21Sift flour and bicarbonate of soda into a bowl.

0:53:22 > 0:53:26Whisk an egg and add a couple of spoonfuls to the mix.

0:53:26 > 0:53:28Then pour in some chilled lager.

0:53:28 > 0:53:31Lots of bubbles to make a light, crispy batter.

0:53:33 > 0:53:37Roll the courgettes in seasoned flour to help the batter bind to them.

0:53:37 > 0:53:40Look at these little sceptres of joy.

0:53:40 > 0:53:44Give them a good coating of the light batter

0:53:44 > 0:53:47and deep fry for a couple of minutes.

0:53:47 > 0:53:51They're all frizzling away. They need a lot of love and attention.

0:53:51 > 0:53:55When you're turning them, be very careful not to jab a hole in them

0:53:55 > 0:53:58or they'll swamp in oil and you'll end up with a disaster.

0:53:58 > 0:54:01Armoured and crispy, there they go.

0:54:01 > 0:54:05What an amazing thing to eat -

0:54:05 > 0:54:07courgette flowers with mozzarella.

0:54:07 > 0:54:12These are so good, primarily because they're deep fried.

0:54:14 > 0:54:19Melty, tangy anchovy, really fantastic.

0:54:19 > 0:54:21That is delicious.

0:54:26 > 0:54:28We're not cooking live in the studio today,

0:54:28 > 0:54:32instead we're showing you some of the highlights from the Saturday Kitchen recipe archives.

0:54:32 > 0:54:34Still to come on today's Best Bites:

0:54:34 > 0:54:37Wolfgang Puck brings some Hollywood glamour

0:54:37 > 0:54:40to an unmissable Saturday Kitchen omelette challenge.

0:54:40 > 0:54:43Kenny Atkinson is cooking a great British Classic.

0:54:43 > 0:54:44It's Pease Pudding

0:54:44 > 0:54:49and it's served with a pan roasted pork tenderloin with baby carrots.

0:54:49 > 0:54:52Actor James Nesbitt faced his food heaven or food hell.

0:54:52 > 0:54:56Did he get his mighty moussaka with lamb mince and aubergine for food heaven,

0:54:56 > 0:55:00or a traditional marzipan simnel cake that was his food hell?

0:55:00 > 0:55:02You can find out at the end of the show.

0:55:02 > 0:55:05Now, let's step up a gastronomic gear with this next chef,

0:55:05 > 0:55:09Will Holland and try something a little out of the ordinary.

0:55:09 > 0:55:10Welcome to the show.

0:55:10 > 0:55:13Your first time on the show.

0:55:13 > 0:55:15Congratulations on your Michelin star.

0:55:15 > 0:55:18- You are 29?- Yes, 29.- Incredible.

0:55:18 > 0:55:20Everything you wanted out of it or is there more yet,

0:55:20 > 0:55:22is it a stepping-stone?

0:55:22 > 0:55:25It's a stepping stone, there's more in me yet, I'm still young.

0:55:25 > 0:55:28Let's see what we're cooking today?

0:55:28 > 0:55:33We're going to do a Parmesan crusted halibut

0:55:33 > 0:55:35with a zingy lime emulsion,

0:55:35 > 0:55:38which we've got some limes there for,

0:55:38 > 0:55:41We're going to make a sag aloo with new potatoes, spinach and spices.

0:55:41 > 0:55:45Then the all-important Parmesan for the crust.

0:55:45 > 0:55:47You're going to get on and prepare the halibut.

0:55:47 > 0:55:50You want me to grate the Parmesan cheese?

0:55:50 > 0:55:55- Using the halibut here?- I have a nice chunky fillet of halibut.

0:55:55 > 0:55:59It's from a decent-sized fish and you get this skirt on here

0:55:59 > 0:56:01which we're just going to take off and get rid of.

0:56:01 > 0:56:06Then I'm going to cut the halibut into some nice chunks.

0:56:06 > 0:56:10I'm going to use this back piece here.

0:56:10 > 0:56:12Just trim that off.

0:56:12 > 0:56:14About four cubes per person would be nice.

0:56:17 > 0:56:20What about this idea of fish and cheese?

0:56:20 > 0:56:26Fish and cheese - the cheese will add texture to the dish,

0:56:26 > 0:56:30it will add a really nice crust, so an interesting texture

0:56:30 > 0:56:32and obviously the parmesan is really salty

0:56:32 > 0:56:35so it will season the dish for us.

0:56:35 > 0:56:39Don't listen to him. I like Welsh rarebit and smoked haddock.

0:56:39 > 0:56:42That is smoked fish, not, you know!

0:56:42 > 0:56:44It's quite a meaty fish.

0:56:44 > 0:56:45Parmesan, you've done there.

0:56:45 > 0:56:50I have some spices here - some mild madras curry powder,

0:56:50 > 0:56:53some garam masala, some turmeric and some salt

0:56:53 > 0:56:56and I'll just mix that into the cheese.

0:56:56 > 0:56:59While I'm doing this, could you get on with juicing and zesting some limes?

0:56:59 > 0:57:01This is my entire job today.

0:57:03 > 0:57:05You just mix all the spices together.

0:57:05 > 0:57:07- We need to get this cooking.- We do.

0:57:07 > 0:57:11Tip that onto the plate.

0:57:11 > 0:57:16Then just dab one side of the halibut into this spicy, cheesy mix.

0:57:16 > 0:57:20Then I am going to put it straight into a preheated pan.

0:57:23 > 0:57:25Is there no oil in there?

0:57:25 > 0:57:26No oil in there at all.

0:57:26 > 0:57:29A dry pan and it's on a low to medium heat.

0:57:29 > 0:57:33That's where you get the real crust.

0:57:33 > 0:57:35Get rid of that excess cheese.

0:57:35 > 0:57:38Then I'm going to crack on with the sag aloo.

0:57:38 > 0:57:43I've got some shallots, you can use onion or shallots.

0:57:43 > 0:57:45I'm not going to chop this too fine

0:57:45 > 0:57:49so we get some nice pieces of shallot in there.

0:57:49 > 0:57:52How does a Michelin star affect your business.

0:57:52 > 0:57:53Some say it increases turnover,

0:57:53 > 0:57:56has it increased the popularity of your restaurant?

0:57:56 > 0:58:02It really, really has increased since it got awarded in January.

0:58:02 > 0:58:05Obviously the restaurant's in Ludlow

0:58:05 > 0:58:09and Ludlow is in the middle of nowhere.

0:58:09 > 0:58:11You're not accidentally driving through Ludlow

0:58:11 > 0:58:13and stop off for something to eat.

0:58:13 > 0:58:15It's turned it into a destination restaurant.

0:58:15 > 0:58:18But it's also the sister restaurant to l'Ortolan.

0:58:18 > 0:58:21Yes, it's the younger sister restaurant of l'Ortolan

0:58:21 > 0:58:24and they're both owned by Alan Murchison, who's my boss.

0:58:24 > 0:58:28- I have worked for Alan for five years.- Give him a plug there!

0:58:28 > 0:58:30Good old Alan!

0:58:30 > 0:58:33There's a sink there, if you want to wash your hands.

0:58:33 > 0:58:36And you've only been open 18 months?

0:58:36 > 0:58:37The restaurant has been open...

0:58:37 > 0:58:39It's actually its second birthday today.

0:58:39 > 0:58:44We opened the restaurant on July 11th 2007.

0:58:44 > 0:58:46So it's two years today exactly.

0:58:46 > 0:58:48Happy birthday!

0:58:48 > 0:58:51I've got some shallot and garlic sweating down in that pan there.

0:58:51 > 0:58:54I am going to add some spices.

0:58:54 > 0:58:58Again, the same spices - garam masala, madras curry powder and tumeric.

0:58:58 > 0:59:01I'm going to add them in nice and early.

0:59:01 > 0:59:05So the same as we have on top of the halibut?

0:59:05 > 0:59:07The spices will get nicely roasted in there.

0:59:07 > 0:59:11So you have the zest of two limes and the juice of three.

0:59:11 > 0:59:14I'm going to put that into a pan

0:59:14 > 0:59:16and we're going to get that reducing down.

0:59:16 > 0:59:19This is an interesting sauce to go with it,

0:59:19 > 0:59:20it's got quite a nice zing to it.

0:59:20 > 0:59:21It's really zingy.

0:59:21 > 0:59:26Obviously the lime is very acidic, so to help it be not so acidic,

0:59:26 > 0:59:29we will add some sugar in there.

0:59:29 > 0:59:32You're almost going to cook the fish entirely through on one side?

0:59:32 > 0:59:36Yes, it's just starting to cook at the bottom.

0:59:36 > 0:59:38It means the crust is going to really form

0:59:38 > 0:59:41and get a lot of texture in there and the fish will just cook

0:59:41 > 0:59:43so we're looking for it to be half to three-quarters cooked

0:59:43 > 0:59:46on one side before we turn it over.

0:59:46 > 0:59:50I'm just going to put a bit of butter in there as well.

0:59:51 > 0:59:55The idea is to toss the spices up. A little bit of oil.

0:59:55 > 0:59:59A little bit of oil and just get the spices in there nice and early on

0:59:59 > 1:00:01so they have time to really cook out

1:00:01 > 1:00:05so you haven't got that raw spice in there.

1:00:05 > 1:00:08- Potatoes? - I've got some new potatoes.

1:00:08 > 1:00:11They're nice at this time of the year.

1:00:11 > 1:00:15- These are already cooked, new potatoes.- Parboiled.

1:00:15 > 1:00:17I'm going to pop them in there and let them

1:00:17 > 1:00:21take on that lovely roasted spice flavour.

1:00:21 > 1:00:23That sauce, is what? Lime juice and zest,

1:00:23 > 1:00:26sugar and butter and you boil the whole lot together?

1:00:26 > 1:00:28Yeah, I've called it an emulsion.

1:00:28 > 1:00:31Don't tell him too much, it'll be in his book!

1:00:31 > 1:00:35I've called it an emulsion because basically I emulsified a fat,

1:00:35 > 1:00:39in this case butter, with something else, in this case, lime juice.

1:00:39 > 1:00:42We're just going to make it into a syrup, basically.

1:00:42 > 1:00:46I've popped some baby spinach in there to finish the sag aloo.

1:00:46 > 1:00:48I'm actually going to turn heat off on that,

1:00:48 > 1:00:52to let the residual heat in the pan work with the spinach.

1:00:52 > 1:00:55- You can see almost that's ready. - I think it is ready.

1:00:55 > 1:00:58You can see it cooking halfway up the side.

1:00:58 > 1:01:01You often panic with this and end up turning it over beforehand.

1:01:01 > 1:01:04- You can't see if it's cooked in the middle.- Definitely.

1:01:04 > 1:01:08It's really a case of just letting it do its thing on one side.

1:01:08 > 1:01:14As you can see, the Parmesan has really crusted up. Just one side.

1:01:14 > 1:01:18If you were feeling crazy, dust the whole lot and colour all sides,

1:01:18 > 1:01:20to get a really good crust on there.

1:01:20 > 1:01:24- This is where you're changing the flavour of this.- I'm basically...

1:01:24 > 1:01:27You can see the lime emulsion's come down, so it's really syrupy.

1:01:27 > 1:01:31I'm just going to pour that into the fish pan.

1:01:31 > 1:01:34You will see I've taken that pan off the heat.

1:01:34 > 1:01:39It's basically just the underside of the fish is going to almost poach

1:01:39 > 1:01:41in the lime emulsion.

1:01:41 > 1:01:46I mentioned the Acorn Awards, they are actually prestigious awards.

1:01:46 > 1:01:50- They are.- They're pretty serious awards for the industry.

1:01:50 > 1:01:54- And to get one at your age... - You have to be under 30 to win one.

1:01:54 > 1:02:00I just scraped in there! The awards have been going for over 20 years.

1:02:00 > 1:02:03They basically recognise 30 rising stars of the industry

1:02:03 > 1:02:05under the age of 30.

1:02:05 > 1:02:09- Former winners include Marco Pierre White.- Pretty good company then.

1:02:09 > 1:02:12- Some good company. - But the true test is in the eating.

1:02:12 > 1:02:18The true test is in the eating. I'm just going, erm...

1:02:18 > 1:02:22Put some of this sag aloo on the plate.

1:02:22 > 1:02:26This is actually quite a simple dish. It's quite quick.

1:02:26 > 1:02:29It's quick and easy, especially if you've got some new potatoes,

1:02:29 > 1:02:33possibly you've cooked too many the day before, just to use them up

1:02:33 > 1:02:35and make a sag aloo like that.

1:02:35 > 1:02:37Really nice.

1:02:37 > 1:02:38And then, as I said,

1:02:38 > 1:02:42the halibut's finished off cooking by poaching one side.

1:02:42 > 1:02:46We've kind of crossed it and roasted one side.

1:02:46 > 1:02:49The secret is not to baste it.

1:02:49 > 1:02:55Yeah, it's very tempting to sort of ladle the emulsion over the top.

1:02:55 > 1:02:58We're not going to do that.

1:02:58 > 1:03:03I'm just going to use a whisk and just make sure that all

1:03:03 > 1:03:06the ingredients in the pan have come together nicely.

1:03:06 > 1:03:09- And then we're just going to... - Sauce over the top.

1:03:09 > 1:03:14Over and around and this is going to add the acidity, which is essential.

1:03:14 > 1:03:18And the final bit, we've got this fancy sort of coriander cress.

1:03:18 > 1:03:22All the rage at the moment. Use it intelligently.

1:03:22 > 1:03:26Really nice perfumed coriander, not too strong, to finish it off.

1:03:26 > 1:03:30Looks absolutely delicious. Remind us what that dish is again.

1:03:30 > 1:03:35That's Parmesan crusted halibut, sag aloo, and lime emulsion.

1:03:35 > 1:03:38- Coming to the NHS... Possibly, near you!- I don't know about that.

1:03:38 > 1:03:41Not if it comes to me first!

1:03:45 > 1:03:48It just smells and looks delicious.

1:03:48 > 1:03:53It is the best smelling studio I've been in. Thank you. Where's yours?

1:03:53 > 1:03:55You've got to be quick in this game, dive in.

1:03:55 > 1:04:00Other fish that you could use? Halibut is often quite difficult to get hold of. It's a great fish.

1:04:00 > 1:04:05It is a great fish. I think basically the key is chunky and white.

1:04:05 > 1:04:07- I mean, we...- Cod, or...?

1:04:07 > 1:04:11Cod, haddock, monkfish would be really nice with that.

1:04:11 > 1:04:14I do a dish at the restaurant with scallops, exactly the same.

1:04:14 > 1:04:18I know scallops aren't quite as readily available as white fish.

1:04:18 > 1:04:22I've never eaten a dish containing Parmesan that I didn't like.

1:04:22 > 1:04:26- Fantastic flavour.- It's got that nice flavour over the top of it.

1:04:26 > 1:04:31- Guys?- That's not coming back this way.- Silence at the end.- It's great.

1:04:31 > 1:04:34You don't get the taste of cheese, you get the salt from the cheese.

1:04:34 > 1:04:37And that lovely sweet and sour flavour, just delicious.

1:04:42 > 1:04:46That was a great recipe highlight from the Saturday kitchen back catalogue.

1:04:46 > 1:04:50Here's another. This time featuring the quite remarkable Wolfgang Puck.

1:04:50 > 1:04:53He made his debut this year and certainly left an impression.

1:04:53 > 1:04:55Take a look at this.

1:04:55 > 1:04:58All the chefs on the show battle it out against the clock and each other

1:04:58 > 1:05:01to test how fast they can make a simple three egg omelette.

1:05:01 > 1:05:04Theo, just outside of our top 20, 20 seconds.

1:05:04 > 1:05:07Wolfgang, out of everybody on our board,

1:05:07 > 1:05:10we've got a plethora of chefs, who would you like to beat?

1:05:10 > 1:05:15- Let me look. I don't have my glasses. Who is this guy?- This guy?

1:05:15 > 1:05:19- Martin Blunos.- Martin Blunos. - Two Michelin stars.

1:05:19 > 1:05:22- So, a bit like you.- OK. - Usual rules apply.

1:05:22 > 1:05:27Three egg omelette, cooked as fast as you can, let's put the clocks on the screens.

1:05:27 > 1:05:30Are you ready? Three, two, one, go.

1:05:34 > 1:05:37- Come on, Wolfgang. - OK, don't worry. We take time.

1:05:37 > 1:05:40I always like those omelettes

1:05:40 > 1:05:43you get where you go to an all-inclusive.

1:05:43 > 1:05:48- It's a bit like this. - It's the concentration on the face!

1:05:48 > 1:05:53- It's not sticking, which is good. - Take your time, we go slow.

1:05:53 > 1:05:56- That's right. Always go slow, Wolfgang.- You see, I knew it.

1:05:56 > 1:06:00You fold it nicely together. Are we under two minutes still, or what?

1:06:00 > 1:06:03That's beautiful.

1:06:03 > 1:06:06- Now look at that. - Looks very good to me.

1:06:06 > 1:06:11And then, what I love, put a little caviar on top. I always carry it.

1:06:11 > 1:06:14- Do you want a spoon? - Look at that.

1:06:14 > 1:06:17Now, what would you like? Look at that.

1:06:17 > 1:06:20- It's up to you to choose. - No, it's not. It's up to me.

1:06:20 > 1:06:24- Oh, it's up to you. - Oh, look at that.

1:06:26 > 1:06:30- Sorry, Theo.- I'd like some caviar. - You've just lost.- It's not...

1:06:30 > 1:06:37- Visual.- That's actually, yeah. It's one of the best omelettes we've had.

1:06:38 > 1:06:42I didn't put salt because I knew we had caviar.

1:06:42 > 1:06:48- Not bad? I will play faster next time.- Trust me. Right, Wolfgang.

1:06:48 > 1:06:53Where am I? In the middle somewhere? Now give me a good grade!

1:06:53 > 1:06:56It's a minute off for caviar.

1:06:56 > 1:06:58- OK.- You did it...

1:07:00 > 1:07:02..quicker than these guys.

1:07:02 > 1:07:05- You mean I'm in the top half? Of the draw?- No.

1:07:05 > 1:07:10Top half of the wrong side of the board. You did in 33.40.

1:07:10 > 1:07:15But you brought some caviar, so I'll knock two seconds off. 31.40.

1:07:15 > 1:07:18Still pretty good time. Right up with Mark Hicks.

1:07:18 > 1:07:22And one of the Hairy Bikers which you probably don't know who he is.

1:07:22 > 1:07:27- Not yet. We have another challenge. - Theo.

1:07:29 > 1:07:33- I don't know where you are. Where are you?- He was there already?

1:07:33 > 1:07:39- 20 seconds.- Are you getting older and faster? That's a problem!

1:07:39 > 1:07:42You were consistent. You did it in 20.68.

1:07:42 > 1:07:46Still a respectable time, but not on the board. You didn't beat your time.

1:07:46 > 1:07:49Still, best omelettes we've had for quite a number of weeks.

1:07:53 > 1:07:56The only thing more eye-catching than Kenny Atkinson's dish

1:07:56 > 1:08:00in this clip is the moustache worn by comedian Marcus Brigstocke.

1:08:00 > 1:08:02Check this one out.

1:08:02 > 1:08:04Great to have you back on the show.

1:08:04 > 1:08:07I know you want to get this pork straight on.

1:08:07 > 1:08:11This wants to get in the oven. We've got the tenderloin of pork.

1:08:11 > 1:08:14Tenderloin of pork, really cheap. Really lean. Not a lot of fat.

1:08:14 > 1:08:19- I want to get it straight in. - Straight in the pan, first of all.

1:08:19 > 1:08:22- A bit of colour on there. It wants about seven minutes.- Yeah.

1:08:22 > 1:08:24The name of this dish?

1:08:24 > 1:08:28Pan roasted pork tenderloin with pease pudding and pickled baby carrots.

1:08:28 > 1:08:32- Pea pudding?- Pease pudding or pea?- Pease pudding.

1:08:32 > 1:08:35Sorry, it's the accent.

1:08:35 > 1:08:37Cheek.

1:08:37 > 1:08:42- He's started. - I was gentle with you.- Relax now.

1:08:42 > 1:08:44But you have different names for it up there.

1:08:44 > 1:08:48- You could call it pease porridge. - Pease porridge?

1:08:48 > 1:08:51That's another name for it. There's two variations.

1:08:51 > 1:08:55You have the yellow split peas, which we tend to do as cold pease pudding.

1:08:55 > 1:09:00- Also known as Tyneside pate. - Tyneside pate!

1:09:00 > 1:09:04- Brilliant.- We're doing the hot version, we use the green split peas.

1:09:04 > 1:09:06Get that in the oven, James.

1:09:06 > 1:09:09Straight in. I'm going to get my...

1:09:09 > 1:09:11This is a pea puree,

1:09:11 > 1:09:14not to be mistaken with what you're doing here.

1:09:14 > 1:09:17We've got the shallots, a bit of garlic in there.

1:09:17 > 1:09:20And then you're using frozen peas for this.

1:09:20 > 1:09:23A frozen pea puree, because were not making a sauce.

1:09:23 > 1:09:27- The puree is going to act as part of the sauce.- Those can go in.

1:09:27 > 1:09:31- Why frozen peas, Kenny? - They're better.

1:09:31 > 1:09:34They're picked fresh, they're great for purees and soups.

1:09:34 > 1:09:36- Fresh peas are not the best for puree.- A little bit of mint.

1:09:36 > 1:09:41- A lot of butter.- I thought because you didn't have butter last week,

1:09:41 > 1:09:44I'd try and make up for your fix. A lot of butter in there.

1:09:44 > 1:09:46We're going to get the shallots and garlic chopped.

1:09:46 > 1:09:48I move this out of the way.

1:09:48 > 1:09:53- I know you want to take a little bit of bacon.- Yes, please.- There you go.

1:09:53 > 1:09:57- I'll move that.- We're going to do a hot pease pudding.- I'll slice this.

1:09:57 > 1:10:00Do you want this chopping up, this bacon, or just leave it?

1:10:00 > 1:10:04Just leave it whole, James. I'll have it straight in the pan, actually.

1:10:04 > 1:10:06Just cut that like that.

1:10:06 > 1:10:08I'll leave that to one side.

1:10:08 > 1:10:11Brilliant. So, if I was doing this in a restaurant I'd use a ham stock

1:10:11 > 1:10:14to get that really porky, hammy flavour into the sauce.

1:10:14 > 1:10:16But, obviously, chicken stock

1:10:16 > 1:10:19with some streaky bacon is absolutely fine.

1:10:19 > 1:10:21We're doing these carrots in there, as well...

1:10:21 > 1:10:24Yeah, we're going to do a little pickling liquor...

1:10:24 > 1:10:26Explain to us what we've got in here then.

1:10:26 > 1:10:30It's a combination of white wine, water, rapeseed oil, sugar,

1:10:30 > 1:10:35star anise, a little bit of fresh orange, and fresh orange juice.

1:10:35 > 1:10:39Cos you're going to have quite a rich richness of the pork loin

1:10:39 > 1:10:41and the pease pudding, so you just want to try

1:10:41 > 1:10:45and cut that through with the acidity of the baby carrots.

1:10:46 > 1:10:48So you've got star anise, that goes in there,

1:10:48 > 1:10:52- and this lovely coloured rapeseed oil.- Yeah, beautiful.

1:10:55 > 1:10:58Now, how's Rockcliffe Hall going? Cos you were very busy last time you were here.

1:10:58 > 1:11:01Yeah, it's going really well, the hotel's nearly two years old.

1:11:01 > 1:11:04Lots has happened since then, obviously the hotel's up

1:11:04 > 1:11:08for a lot of awards, Spa Awards, Hotel Of The Year,

1:11:08 > 1:11:11and we're now in the process, cos we've been so busy,

1:11:11 > 1:11:16we're looking to redevelop a new brasserie concept within the hotel.

1:11:16 > 1:11:20And that should go live at the end of August.

1:11:20 > 1:11:22So, this is as well as the restaurant?

1:11:22 > 1:11:24This is as well as the restaurant,

1:11:24 > 1:11:27so it's going to act as a spin-off to The Orangery.

1:11:27 > 1:11:29It's going to be called Brasserie By Atkinson,

1:11:29 > 1:11:31not like I'm my own backside or anything!

1:11:31 > 1:11:33Brasserie By Atkinson?

1:11:33 > 1:11:35Yeah, it's going to be a simplified version

1:11:35 > 1:11:39of what we try to do in The Orangery.

1:11:39 > 1:11:40It's just cos the demand is there.

1:11:40 > 1:11:42We can't fit everybody in the restaurant,

1:11:42 > 1:11:45so the directors and the owners thought it would be a good idea,

1:11:45 > 1:11:48and that goes live in August.

1:11:48 > 1:11:51So, for the pease pudding, lots of butter, sweated the shallots,

1:11:51 > 1:11:54the garlic, the smoked streaky bacon.

1:11:54 > 1:11:57And because of the amount of butter I've got in there,

1:11:57 > 1:11:59chicken stock or ham stock...

1:12:00 > 1:12:04..and we're going to reduced that down really slowly so the butter

1:12:04 > 1:12:08and the stock emulsify, so you get a lovely, thick pease pudding.

1:12:08 > 1:12:10I'll give you a new chopping board.

1:12:10 > 1:12:14- Kenny, you've soaked the dried peas? - Definitely, you've got to soak them overnight,

1:12:14 > 1:12:17if you don't you'll get a grainy and chewy texture.

1:12:17 > 1:12:20So those are the split peas, and how long do you cook these for, then?

1:12:20 > 1:12:24If I'm on the stove, I'd probably do it for about half an hour,

1:12:24 > 1:12:26slowly reduce it down, keep stirring every so often

1:12:26 > 1:12:28until the butter and stock emulsify together.

1:12:28 > 1:12:31And is that always cooked the same, exactly like that?

1:12:31 > 1:12:33Yeah, on a stove you have more control.

1:12:33 > 1:12:35You can put a lid on it and do it in the oven,

1:12:35 > 1:12:38it takes a bit longer, but this way you can keep an eye on it.

1:12:38 > 1:12:41Just keep stirring, like risotto, till it all absorbs.

1:12:41 > 1:12:43Right, we've got the peas going in here.

1:12:44 > 1:12:46Just a touch of milk?

1:12:46 > 1:12:50Just a touch of milk, you don't want a wet puree, you want it quite thick,

1:12:50 > 1:12:52thick texture so you can use it as a bit of a...

1:12:52 > 1:12:54So you tell me when.

1:12:54 > 1:12:57- A bit more liquid? - A bit more liquid.

1:13:00 > 1:13:02- That enough?- Yeah, get it going.

1:13:04 > 1:13:07So no need to touch that pork, you just literally pop it in.

1:13:07 > 1:13:11Yeah, bring it out, bit of butter, rosemary and a little bit of lemon.

1:13:11 > 1:13:14That should be about it.

1:13:14 > 1:13:16That's got mint in there, as well, a nice minty flavour.

1:13:16 > 1:13:18Yeah, you want to really freshen the dish up.

1:13:18 > 1:13:22We cooked this one this morning, so as you can see, James,

1:13:22 > 1:13:25it's reduced quite thick, and I'm just going to finish that

1:13:25 > 1:13:28with a little bit of chopped parsley just to freshen it up.

1:13:28 > 1:13:29I'll move that out the way.

1:13:33 > 1:13:38So this is the reason why you use these frozen peas, as well, the colour.

1:13:38 > 1:13:42Yeah, I think with fresh peas, it's lovely to use fresh peas, but

1:13:42 > 1:13:45I just don't think you get the same flavour you do with frozen peas.

1:13:45 > 1:13:47- A bit of salt? - Yeah, a little bit of seasoning.

1:13:47 > 1:13:49And then we're ready to rock and roll.

1:13:51 > 1:13:53So, I'll basically pass this...

1:13:53 > 1:13:56It's quite thin at first, but I'm assuming when you pass it...

1:13:56 > 1:13:59Yeah, when it cools down slightly it'll thicken a little bit, as well.

1:13:59 > 1:14:02Is this a dish you have on the menu, Kenny?

1:14:02 > 1:14:04We had a simplified version of it a while ago,

1:14:04 > 1:14:06but it's going to be on the new brasserie menu.

1:14:06 > 1:14:09Obviously there will be a bit of mashed potato on there,

1:14:09 > 1:14:13a bit of red wine sauce to try and make more of a man-sized portion.

1:14:13 > 1:14:17So you were saying this pease pudding is often served cold, do you just serve it like that?

1:14:17 > 1:14:19Well, if I was going to serve it cold, James,

1:14:19 > 1:14:21I'd use the yellow split peas.

1:14:21 > 1:14:25I think it's more of a nicer texture for it to be served cold.

1:14:25 > 1:14:28Doing a hot one, I tend to use the green split peas,

1:14:28 > 1:14:31so it's almost like a posh mushy peas, really.

1:14:31 > 1:14:34- A posh mushy peas? - Posh mushy peas.

1:14:34 > 1:14:36Well that's your puree, I don't know whether that's...

1:14:36 > 1:14:39- It's a bit wet. - We'll get by with that.

1:14:39 > 1:14:41There's your carrots.

1:14:41 > 1:14:42You obviously watch the show,

1:14:42 > 1:14:45you obviously know I like my butter - we've got a letter.

1:14:45 > 1:14:48- Oh, come on.- No, this is a letter, a genuine letter, look.

1:14:48 > 1:14:50- A genuine letter to you. - To me?

1:14:50 > 1:14:54On this - that was last Saturday's show, which was a while back -

1:14:54 > 1:14:56you took the Mick out of Kenny's small whisk.

1:14:56 > 1:14:59- Is that from my wife? - No, no, no, this is...

1:14:59 > 1:15:01LAUGHTER

1:15:01 > 1:15:04- Please find enclosed a small whisk...- Oh, you're joking!

1:15:04 > 1:15:07That's even better than Kenny's own.

1:15:07 > 1:15:09- She thought it was your whisk. - Where is it?

1:15:09 > 1:15:13Before you fall about laughing in hysterics, please try it.

1:15:13 > 1:15:16By the way, I don't want the whisk in return for a recipe

1:15:16 > 1:15:18for a real Italian ice cream with white variety,

1:15:18 > 1:15:20unable to find this anywhere.

1:15:20 > 1:15:22I'll send you it. Cos she sent you...

1:15:25 > 1:15:30You know what it is, right? I come on this show with all good intentions...

1:15:30 > 1:15:32This is not me! This is genuine! It's a genuine viewer.

1:15:32 > 1:15:35My little boys' are bigger than them ones.

1:15:35 > 1:15:37We've got loads in the back,

1:15:37 > 1:15:40we've got a golf club that goes "shooo" as well, a little one.

1:15:40 > 1:15:42Right, what have we got in here?

1:15:42 > 1:15:44We've got the pease pudding, some fresh parsley...

1:15:44 > 1:15:45You can take that home with you!

1:15:45 > 1:15:48- I'm going to!- Take it home for the kids for the dolls house.

1:15:48 > 1:15:51Right, that's had seven minutes, that pork.

1:15:51 > 1:15:54So the pork tenderloin I'm going to pull out.

1:15:54 > 1:15:59And then now all I'm going to do is get a bit more butter in there...

1:16:01 > 1:16:05See, it wasn't me. You thought I was going to say something then,

1:16:05 > 1:16:08but that was a viewer, so you can't criticise me now.

1:16:08 > 1:16:13A little sprig of Rosemary, and then a little bit of lemon juice.

1:16:13 > 1:16:17Like you said earlier, lemon juice just brings things to life so well.

1:16:17 > 1:16:20It looks delicious, that, doesn't it?

1:16:21 > 1:16:23We're going to use this one?

1:16:23 > 1:16:26We can try. Ideally I'd let it rest for a good five minutes.

1:16:26 > 1:16:28I got one cooked earlier, but we'll try and go for it.

1:16:28 > 1:16:31- You can serve it pink now. - Pork's not like it was...

1:16:31 > 1:16:33BANGING

1:16:33 > 1:16:35What's with this set, James?

1:16:35 > 1:16:37Pork's not like it used to be,

1:16:37 > 1:16:40you can serve it slightly pink, you're not going to get worms.

1:16:40 > 1:16:42I think nowadays a lot more farmers are more careful of how

1:16:42 > 1:16:45they look after their products, and you've got some cracking pork now,

1:16:45 > 1:16:49so a little bit pink is great, I've got no problem with that.

1:16:49 > 1:16:52We're going to plate this up a little bit deftly.

1:16:52 > 1:16:54We've just got to make sure it's from a definite good source.

1:16:54 > 1:16:57Definite good source, exactly, quality supplier.

1:16:57 > 1:17:02So a nice spoonful of pease pudding...

1:17:06 > 1:17:08- It smells lovely, Kenny. - Thanks, mate.

1:17:08 > 1:17:11Get some lovely baby carrots,

1:17:11 > 1:17:13I don't know how many knives I'm going to use.

1:17:16 > 1:17:18So we want to see if it's cooked.

1:17:19 > 1:17:21It's a little bit pink.

1:17:21 > 1:17:25- Going to use that one? - Yeah, I think we'll be safer.

1:17:28 > 1:17:30That's better.

1:17:30 > 1:17:34- A little bit of salt... - That looks good.

1:17:34 > 1:17:36..on top of the pease pudding.

1:17:36 > 1:17:38- Pea shoots.- Little pea shoots.

1:17:38 > 1:17:41A few more baby carrots...

1:17:41 > 1:17:44Are these the ones in the pickle with a little tarragon in there, as well?

1:17:44 > 1:17:46Exactly, yeah.

1:17:46 > 1:17:49And just on top like that, and the pea shoots...

1:17:50 > 1:17:52..just like a salad over.

1:17:52 > 1:17:55Get that stalky bit off.

1:17:55 > 1:17:59And then to finish, a little bit of rapeseed oil over the top,

1:17:59 > 1:18:00and there you go.

1:18:00 > 1:18:03Remind us what that is again?

1:18:03 > 1:18:05That is my pan roasted pork tenderloin fillet with

1:18:05 > 1:18:09my north-east pease pudding, pickled carrots and fresh pea shoots.

1:18:09 > 1:18:12- And a present, there you go. - Thank you very much!

1:18:16 > 1:18:20- It wasn't me, it wasn't me. - Can I have that letter, please?

1:18:20 > 1:18:22LAUGHTER

1:18:22 > 1:18:24There you go, have a seat over there.

1:18:24 > 1:18:27Dive into that, tell us what you think of that one.

1:18:27 > 1:18:30I tell you what, that would be great with chicken, as well.

1:18:30 > 1:18:31Chicken, lamb...

1:18:31 > 1:18:34Yeah, traditionally pease pudding is served with pork,

1:18:34 > 1:18:36but you can serve it with lamb, beef if you wanted to,

1:18:36 > 1:18:39but like I say, a nice chicken would be lovely with it.

1:18:39 > 1:18:40Your man's a genius.

1:18:40 > 1:18:43- Yeah. That's delicious. - It is delicious, isn't it?

1:18:43 > 1:18:45And bear in mind, I'm saying that despite the fact

1:18:45 > 1:18:47you've chosen Food Hell for me.

1:18:47 > 1:18:49LAUGHTER

1:18:53 > 1:18:56The fabulous actor Jimmy Nesbitt was looking forward to a lovely,

1:18:56 > 1:19:00home-made moussaka at the end of his appearance on Saturday Kitchen.

1:19:00 > 1:19:02It would be a shame to disappoint him, wouldn't it?

1:19:02 > 1:19:05Everyone in this studio has made their minds up, Jimmy.

1:19:05 > 1:19:08Just to remind you, your version of Food Heaven would be lamb mince,

1:19:08 > 1:19:11you like all mince, but particularly lamb mince.

1:19:11 > 1:19:15It could be transformed into my version of a classic Greek moussaka.

1:19:15 > 1:19:18Alternatively, the dreaded Food Hell, marzipan,

1:19:18 > 1:19:21This time of year, particularly this weekend, classic dish,

1:19:21 > 1:19:27simnel cake, beautiful fruit cake with all sugars and spices and these different dried fruits,

1:19:27 > 1:19:31topped off with marzipan, marzipan balls around the edge...

1:19:31 > 1:19:33We know what the people at home wanted to see.

1:19:33 > 1:19:35How do you think these lot voted?

1:19:35 > 1:19:37I'm hoping, mate, cos marzipan is pointless.

1:19:37 > 1:19:40I don't see the point in marzipan, it's like sprouts,

1:19:40 > 1:19:42if you love it that much, why don't you have it every day?

1:19:42 > 1:19:45Well, I have to say, you must have been good to everybody,

1:19:45 > 1:19:47cos unanimously, 6-1,

1:19:47 > 1:19:49people wanted to see lamb mince.

1:19:49 > 1:19:51Yeah, exactly, cos they've got sense.

1:19:51 > 1:19:55But, because he made such a good job of it in rehearsal,

1:19:55 > 1:20:00Gennaro, I want you to make one of your lovely Easter chickens again,

1:20:00 > 1:20:02just to show everybody.

1:20:02 > 1:20:05That'll keep him quiet and busy - that's why I gave him that, anyway.

1:20:05 > 1:20:07If you can then chop me the potatoes,

1:20:07 > 1:20:10we're going to basically saute off some potatoes with this.

1:20:10 > 1:20:11Right, moussaka,

1:20:11 > 1:20:14obviously we've got the lamb mince, we've got different spices,

1:20:14 > 1:20:16we've got nutmeg, a bit of cumin, a bit of oregano.

1:20:16 > 1:20:18We've got onions, garlic, and aubergine here.

1:20:18 > 1:20:20We've got some mint, a few tomatoes,

1:20:20 > 1:20:22red wine and a bit of stock.

1:20:22 > 1:20:24So, first thing, we're going to take our aubergines,

1:20:24 > 1:20:25which I'm going to slice.

1:20:25 > 1:20:29That's something I only discovered recently, aubergines, and I love them. They're fantastic.

1:20:29 > 1:20:32- Aubergines are fantastic.- Amazing. The river cafe people,

1:20:32 > 1:20:37they do a fantastic aubergine pasta dish with lots of...

1:20:37 > 1:20:39- Yeah.- Fantastic.

1:20:39 > 1:20:43So you want a body and two wings?

1:20:43 > 1:20:45It won't take you very long to do.

1:20:45 > 1:20:47A few minutes.

1:20:47 > 1:20:48So with the aubergines, really, now,

1:20:48 > 1:20:50I actually grow my own aubergines at home.

1:20:50 > 1:20:52I know a little bit about them,

1:20:52 > 1:20:54but they're hybrids of aubergines, these ones now.

1:20:54 > 1:20:57You don't really need to salt them any more.

1:20:57 > 1:20:59- Not any more, no, you don't. - Thank you, Gennaro, for that.

1:20:59 > 1:21:03So what we're going to do is just basically hollow out the skin.

1:21:03 > 1:21:06Obviously, traditionally this would be done in a dish,

1:21:06 > 1:21:10but we're going to do it this way. If you could take some oil,

1:21:10 > 1:21:13- which is the biggest one. - Yeah, I know what oil is!

1:21:13 > 1:21:16Olive oil.

1:21:16 > 1:21:19Sorry, I'm used to working with him!

1:21:19 > 1:21:21Whack it all in, that's it.

1:21:21 > 1:21:22Throw in the aubergine.

1:21:22 > 1:21:27There you go. We're going to fry this all off as well.

1:21:27 > 1:21:28So this can all go in. Start this cooking.

1:21:28 > 1:21:31Plenty of aubergine, give it a quick stir around with a spoon.

1:21:31 > 1:21:37Stop it from catching. Remove this off as well. You get plenty.

1:21:37 > 1:21:41- Tony is chopping my potatoes, which should cook in real time, hopefully. - In oil?

1:21:41 > 1:21:45Yeah, olive oil for that one, I think.

1:21:45 > 1:21:47- Throw in the aubergines.- Finished!

1:21:50 > 1:21:51Is that it?

1:21:51 > 1:21:53Unbelievable, isn't it?

1:21:53 > 1:21:56It's like something off Planet Earth, isn't it?

1:21:56 > 1:21:59Walking With Dinosaurs. No, we'll have that, that's all right.

1:21:59 > 1:22:02- It soaks up the oil very quickly. - It soaks up the oil,

1:22:02 > 1:22:05but don't forget we're going to add plenty of mince anyway,

1:22:05 > 1:22:07so we don't need to add to much more oil.

1:22:07 > 1:22:10The aubergines will soak it up and then they will dump it out again,

1:22:10 > 1:22:12so don't keep adding it, otherwise it's too fatty.

1:22:12 > 1:22:14Tony, if you could make me a sauce as well.

1:22:14 > 1:22:17- Yep.- We're going to do a little mozzarella sauce.

1:22:17 > 1:22:20we've got a bit of flour, bit of butter, make a simple little roux.

1:22:20 > 1:22:25Then we've got some mozzarella here, egg yolk, a bit of nutmeg

1:22:25 > 1:22:27and some cheese grated over the top.

1:22:27 > 1:22:28At the same time.

1:22:28 > 1:22:32- You say you cook with mince quite a lot at home.- Yes.

1:22:32 > 1:22:34- What's the dishes that you do, then?- Shepherd's pie.

1:22:34 > 1:22:40- Well, Mary adores shepherd's pie. Mince with anything, I like.- Yeah.

1:22:41 > 1:22:45- And very easy to make. - Simple. As you are proving now.

1:22:45 > 1:22:49Very simple. In we go with the spices.

1:22:49 > 1:22:51We've got in here cumin, which is fantastic with lamb.

1:22:51 > 1:22:55- I don't know about you, Tony? - Oh, cumin and lamb.- It's wonderful.

1:22:55 > 1:22:56It's hard to beat.

1:22:56 > 1:22:58For this one, you've got oregano, just keep him happy as well,

1:22:58 > 1:23:02- and cinnamon, I absolutely love. - Cinnamon I wouldn't have a lot of.

1:23:02 > 1:23:04Cinnamon, whack it in there, it's just tastes fantastic.

1:23:04 > 1:23:06Mmm, smells nice.

1:23:06 > 1:23:07- In we go with the mince now.- Yes.

1:23:07 > 1:23:09- Throw that in.- Gorgeous. - Break that up. up.

1:23:09 > 1:23:12- You'd be just quite happy with a plateful of this, though?- Yes.

1:23:12 > 1:23:14- I love it.- And some fat chips.

1:23:14 > 1:23:17Are there no onions in this?

1:23:17 > 1:23:20Yeah, you put some onions in, they're chopped in.

1:23:20 > 1:23:23Gennaro, if you could chop me some parsley, that would be great.

1:23:24 > 1:23:27- How are we doing with our potatoes? - They're slow.

1:23:27 > 1:23:31Swap that round a bit. Use that one.

1:23:31 > 1:23:34Turn that one over there. There you go.

1:23:34 > 1:23:36Turn that one down.

1:23:36 > 1:23:38Then we grab our tomatoes, which are going to go in as well..

1:23:38 > 1:23:41The idea is that you kind of dry-fry everything first

1:23:41 > 1:23:43to add a bit of colour.

1:23:43 > 1:23:46You've got your tomatoes.

1:23:46 > 1:23:47And that can go in.

1:23:47 > 1:23:48Obviously, traditionally,

1:23:48 > 1:23:52you would then layer this mince with the aubergines.

1:23:52 > 1:23:55This is totally different, this one.

1:23:55 > 1:23:57Red wine.

1:24:03 > 1:24:06- Bit of stock, just a touch. - What is that stock, though?

1:24:06 > 1:24:10- That's chicken stock, that one. - Oh.- Fresh chicken stock.

1:24:10 > 1:24:12When it gets cold it goes gelatinous.

1:24:12 > 1:24:13That can leave-to on that side.

1:24:13 > 1:24:17What I'm going to do is turn that down. Take this pan here.

1:24:17 > 1:24:19Tony's got something to cook on over there.

1:24:19 > 1:24:22So this wants to cook for about 20-25 minutes

1:24:22 > 1:24:26and then you end up with our mince that we've got in here.

1:24:26 > 1:24:31A touch of salt. Black pepper. Where's the black pepper gone?

1:24:31 > 1:24:35What have you done with the black pepper, Gennaro?

1:24:35 > 1:24:40Black pepper, peppercorn, black pepper, yellow corn. Where is it?

1:24:40 > 1:24:44Who steal it?

1:24:44 > 1:24:46- Are you using those? - Yeah, we are using these.

1:24:46 > 1:24:49Basically, it's great for one portion size, I think.

1:24:49 > 1:24:51You grab a bit of parsley,

1:24:51 > 1:24:53obviously season it up as well.

1:24:53 > 1:24:55- But you don't eat those?- Yeah. - Oh, do you?

1:24:55 > 1:24:58Yes, this is going to go back in the oven.

1:24:59 > 1:25:02But the idea is now...

1:25:02 > 1:25:04I'll just do a wee bit of that there, Tony.

1:25:04 > 1:25:07Give that one a turn there. Is it hot? Turn that up a bit.

1:25:07 > 1:25:09The idea is now,

1:25:09 > 1:25:12we fill these right up.

1:25:12 > 1:25:15This is a great dish that you could do in advance, you see.

1:25:15 > 1:25:19Because you can make all this lot up. It's wonderful.

1:25:19 > 1:25:20You want an egg yolk in that sauce.

1:25:20 > 1:25:23It's a great dish you can do in advance,

1:25:23 > 1:25:27you can make these all up, place in the fridge, leave them to set,

1:25:27 > 1:25:29and then just before you want them...

1:25:29 > 1:25:31Then go out to a Greek restaurant.

1:25:31 > 1:25:33Go out to a Greek restaurant, yeah!

1:25:33 > 1:25:36But you could make this today, stick 'em in the fridge,

1:25:36 > 1:25:39make the sauce tomorrow, pour it over the top

1:25:39 > 1:25:41and then just pop them in the oven.

1:25:41 > 1:25:43It tastes fantastic.

1:25:43 > 1:25:47Hopefully Tony over there has got our sauce.

1:25:47 > 1:25:52- Hang on, hang on. - The mozzarella must go in as well.

1:25:52 > 1:25:54Just at the end.

1:25:56 > 1:25:59Give it a quick stir. Have you seasoned it?

1:25:59 > 1:26:02Yeah, just a little bit more salt.

1:26:07 > 1:26:11How are we doing? The minute Gennaro took over it's now gone all lumpy.

1:26:11 > 1:26:13It's not lumpy.

1:26:13 > 1:26:14Stick it on there.

1:26:14 > 1:26:17You done it, you got it?

1:26:17 > 1:26:18Some mozzarella.

1:26:21 > 1:26:23- And there it is.- Gorgeous. - Put that over there.

1:26:23 > 1:26:25Wow.

1:26:25 > 1:26:27What was in that there?

1:26:27 > 1:26:29That was mozzarella and what?

1:26:29 > 1:26:34That's milk gone in there, butter, bit of flour, bit of nutmeg.

1:26:34 > 1:26:38- Egg.- Egg yolk.- Cheese. Cheddar cheese and mozzarella.

1:26:38 > 1:26:41Pop that straight in the oven and that this can go really in...

1:26:41 > 1:26:43If you're doing this at home tomorrow,

1:26:43 > 1:26:46literally put it in for about a good 15-20 minutes.

1:26:46 > 1:26:48Make sure the aubergines are cooked.

1:26:48 > 1:26:51And then you've got this wonderful aubergine dish here.

1:26:51 > 1:26:53Grab a plate.

1:26:53 > 1:26:56- Oh, it's gorgeous.- Can you grab us a fish slice, please, Tone?

1:26:59 > 1:27:01Thank you very much.

1:27:01 > 1:27:05I love these sort of aubergines in their skins.

1:27:09 > 1:27:11There you go.

1:27:11 > 1:27:13It's a perfect sort of portion size.

1:27:15 > 1:27:19- They look gorgeous as well, don't they?- Last minute, get the potatoes.

1:27:19 > 1:27:22A bit of salt gone in there, Tone? In with the parsley.

1:27:22 > 1:27:24They're going to go in.

1:27:24 > 1:27:27Chuck them on the side of the plate, mate. They're done.

1:27:29 > 1:27:32- You're just happy just being here, aren't you?- Oh, it's fantastic!

1:27:32 > 1:27:35You've just giggled throughout this entire show, haven't you?

1:27:35 > 1:27:38- It's magic.- That's your idea of food heaven hopefully.

1:27:38 > 1:27:41- Dive in.- Dive in. - Dive in, tell us what you think.

1:27:41 > 1:27:44You've got a fork there.

1:27:45 > 1:27:48Mmm. Mmm!

1:27:48 > 1:27:51- It's fantastic.- What you think? It's hot.- It's fantastic.

1:27:51 > 1:27:52Cool it down with some wine.

1:27:52 > 1:27:54It's hot, but I think the cinnamon and stuff like that,

1:27:54 > 1:27:57I think really works. Dive in, girls.

1:27:57 > 1:28:00Tell me what you think of the wine, Gennaro?

1:28:00 > 1:28:03Tell us what you think of that as a match.

1:28:03 > 1:28:04A nice French red.

1:28:04 > 1:28:07I think the cinnamon really does help in moussaka

1:28:07 > 1:28:08I think it's really nice.

1:28:08 > 1:28:11It's a nice way of doing it, rather than just layering it all up.

1:28:11 > 1:28:14- It's gorgeous.- Are you a happy man? - It's gorgeous.

1:28:18 > 1:28:22Well, that's all we've got time for on today's Best Bites.

1:28:22 > 1:28:24All the studio dishes from today's show are on the website

1:28:24 > 1:28:28along with thousands of other great recipes from the show, too.

1:28:28 > 1:28:29Just click on to:

1:28:31 > 1:28:34I'll be back very soon with more mouthwatering food memories

1:28:34 > 1:28:36from the Saturday Kitchen archives.

1:28:36 > 1:28:38But in the meantime, have a great rest of your day

1:28:38 > 1:28:41and enjoy the weekend. Bye for now.

1:28:41 > 1:28:43Subtitles by Red Bee Media Ltd