Episode 41 Saturday Kitchen Best Bites

Good morning. There is a mouthwatering array of fantastic food on offer in today's Best Bites.

Welcome to the show. We've got these tantalising treats

from the Saturday Kitchen back catalogue today.

Some stunning Singapore chilli crab noodles

I've cooked for the lovely Amy Nuttall.

Jun Tanaka takes his inspiration from all over the culinary world, and this breast of lamb

with bulgur wheat salad, apricots and almonds

will inspire you to have a go and cook it for yourself.

Kenny Atkinson is celebrating a great British classic.

He's making traditional pease pudding

to go with pan-roasted tenderloin of pork.

Actor James Nesbitt faced his Food Heaven or Food Hell.

There was a magnificent moussaka all in line for Food Heaven

and a classic simnel cake full of marzipan ready for Food Hell.

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

First up today is Tristan Welch.

Now, he's making his own cheese. Take a look at this.

And I'm not going to mention the shirt, Tristan.

And Dolly Parton and cowboys and all that stuff.

That's very kind of you not to mention the shirt.

-It's trendy.

-Exactly.

-Now, what are we cooking?

We're going to cook a cottage cheese and spinach ravioli

served on some grilled courgettes with sage butter.

We're going to make our own cottage cheese,

so fire away with this first.

So this is Jersey milk and we're just going to warm this up gently.

-The reason why its Jersey milk is...

-It's got a beautiful fat content.

A high fat content.

Higher than average, but you can use organic milk.

That's the good thing about making cheese this way.

It varies, whatever type of milk you use.

Different cows' milk produce different cheeses.

Terroirs, as the French would say.

There's different milks for different regions.

Stuff gives different flavours.

So we warmed this up to 37 degrees centigrade.

That's the perfect temperature for the rennet,

which is vegetarian rennet. See, we're ticking all the boxes.

Can you make cheese with soy milk?

No idea. I don't imagine you can.

Sorry to put you on the spot.

Thank you, right...

-That got you, didn't it?

-Yeah, exactly.

Didn't happen in rehearsals.

-And where can you buy this rennet from?

-Any supermarket.

Any supermarket - most supermarkets.

I bought one last night and practised the dish.

Not that it's going to help me today.

So this has to be at 37 degrees centigrade.

That's the best temperature for it.

If it's hotter, it's going to make the whey -

it's split into curds and whey -

so the whey will be a lot firmer texture.

So that's blood temperature if you haven't got a thermometer.

Straight in there. And it will start to separate almost straightaway?

Almost instantly. It takes 30 seconds or so.

I can feel it on the bottom of the spatula there.

-Just starting to set up.

-And it's as if you've split custard.

-It's that kind of texture, isn't it?

-Yeah. Yeah, yeah.

-OK, spinach here.

-Nice bit of custard.

-Exactly, but it's that sort of texture?

Yeah, absolutely. Absolutely.

The spinach for this, which is going to go inside - I'll just pick the leaves here -

you just want these sauteed off and then drained off?

I'm going to infuse our sage butter as well, which just takes a couple of minutes.

So you just pick the leaves off, pop it into some warm butter there and let it infuse away nicely.

That's a great flavour to match against the spinach itself.

Here we go. It's just starting to split up now.

It works straightaway. You don't want to heat it up

any more than that. As soon as it goes, it starts to go like that.

There we are. We'll just remove the thermometer

and pour it into the bowl so you can see it.

Not very appetising right now, but give it a minute.

You're going to have to eat this in a second.

Show everybody what it looks like.

So you can see, it just looks like that.

You can see it's just splitting into curds and whey.

The curds is where you make cheddar cheese and stuff like that,

the whey is what you make, like, ricotta with and things like that.

But you do the same process again to make ricotta?

-Curds and whey are, like, two parts of milk?

-Yeah.

And what it looks like,

in about 40 minutes to an hour,

is this, which is nonetheless not particularly appetising either,

-but we're going to strain it out.

-You're really selling this.

No, but wait. It's all going to happen!

It's all going to happen, I promise you!

We're going to separate it. I'd normally use a cheesecloth,

but not a lot of people have them in their houses

so we're going to use J-Cloth. It's a great alternative.

And you just take it out and strain it off gently,

and this will sit in the fridge for about an hour again

and just turn into something that's quite appetising.

Which is the watery stuff?

-This is what you make ricotta out of.

-Is that curds or whey? That's the whey, is it?

-The curds are the top bit here.

-That's the one. So here we are.

We're just gone to let that strain. Best to do it in the fridge.

OK, I'm just basically getting rid of all the excess moisture

out of this spinach. It's just been sauteed off.

You want a dry mix because if it's wet,

the raviolis will explode everywhere and it'll be a complete mess.

-As they were in rehearsal.

-I wasn't going to mention that, James.

-You said you wouldn't mention that.

-It was a nightmare rehearsal, but it's OK now.

-That's the problem when you go live!

-Exactly, but we're live now and it's all going to work.

-Is this a dish you do at work, Tristan?

-It is, actually. It's on my menu right now.

It's ricotta, sorry, cottage cheese and spinach ravioli.

So we're just going to take a bit of that up and break it up with the spoon.

You've got that beautiful cottage cheese texture.

Spinach we'll pop in as well.

-Yeah, it's nice and thick that, isn't it?

-Yeah, yeah.

And Jersey cow's milk, you can get that...

Look at it - it's almost yellow from the fat in it.

Yeah, sell it. Sell it, baby, sell it.

But people at home probably don't realise how easy it is to make, but it's very simple.

It's a shame you haven't got smell-o-vision because it smells beautiful as well.

-There you go.

-Beautiful.

A little grate of nutmeg just to finish it off as well.

You want me to do the courgettes?

That would be wonderful. It would be amazing. Thank you very much.

A pinch of salt, a pinch of pepper

and then we've got our stuffing that's going to make our raviolis.

Beautiful.

Very, very finely sliced on a mandolin here.

-That's wonderful. Thank you.

-There you go.

-Right, I'm going to use these wonton pastries.

-Wonton wrappers?

Instead of making ravioli you use wonton wrappers?

Yeah, if people don't want to muck around with making your own pasta

you can go to your Oriental supermarket and get them, and they make the most beautiful ravioli.

-So light and delicate.

-Yeah.

-And it's a great texture. Dead easy.

-So we're going to make five or six.

-So this goes underneath?

Just a little bit of...

We've got the courgettes here. Just put in layers with this sage butter.

Pasta and sage - I mean, they are fantastic together, aren't they?

Wonderful. Sage and pumpkin and ravioli - they are wonderful.

Also, they are bang on in season right now. The garden's full of them.

-Do you ever make your own cheese up near Northcote?

-No.

We've got so many good cheese producers around us

I don't feel the urge, but after this show, who knows?

You never know, you never know. Well, I had a cheese-making kit

for Christmas and this is where it's all come from.

Who bought you a cheese-making kit then?

-Somebody that didn't like him obviously.

-Yeah.

-Did your mum buy you that?

-No, my sister did. My sister did.

So what are we doing here?

Oh, you're not thinking of doing ricotta as well, are you?

So anyway, I've... Shut up, Nigel! I'm trying to work here!

You're not going to have time to act.

-I think I could do with a new hyphen in it.

-A new job.

Anyway, so we just take them, fold them over,

and this little bit here, this is perfect for making ravioli

cos you form your thumbs together, click over the top

and you make a beautiful little pouch there.

-OK, that's one.

-But if your mix is wet, like in rehearsal, forget it.

-Start again.

-So you dry out the...

-Because that cheese is actually quite dry, isn't it, really?

-Yeah.

That's the whole point of putting it back into the fridge.

You get that beautiful texture, that crumbly texture, almost, of ricotta.

Right and what about freezing these?

Would they freeze? Because a lot of people want to freeze ravioli.

Yeah, you can have a whole afternoon of just making raviolis

and then warm up a little bit of butter, dip it in butter

and then freeze them on a tray.

You coat them in butter so they don't crack in the freezer.

So if you don't put them in butter before they go in the freezer

they'll crack when they come out, yeah?

Probably, if I made them.

-OK.

-Now, look at that.

The trick is just to make sure they're sealed round the edges,

and they won't crack at all.

-They won't crack at all.

-I'll go round a few.

This is actually a foolproof ravioli, it really is.

They're actually very, very simple if you do them like this,

but if you want to do your own ravioli paste, there are,

remember, recipes on our website.

There you go. And then these just go in there.

-They don't take very long.

-They take 30 seconds maximum.

Pop 'em all in together, nice and easy.

And just turn the heat down a bit

because you don't want it on too fierce.

The courgettes, I've just got under the grill.

They're probably ready by now. You want me to grab them?

-A couple of minutes.

-We've got our sage butter infusing here.

They're cooked nicely. Look at those.

I just think they are a great seasonal treat right now as well.

The garden's just full of them.

So that sage butter - just butter and sage, nothing else.

Nothing else, no. We take our raviolis out.

-Do you want me to lift this across?

-Yes, that would be perfect.

They can sit on there.

Right, not to burn my fingers,

I'll use a spoon because they are red hot.

-They look fantastic though, they really do.

-Yeah, they are.

There's something quite pretty about it.

Making your own cheese is like baking a loaf of bread.

There's something quite homely about it.

-One more.

-He can get away with it wearing that shirt, can't he?

-He looks very homely, doesn't he?

-What's wrong with his shirt?

-What's wrong with the shirt?!

-So I love this sage butter.

It infuses so quickly and it's a great pasta sauce.

So remind us what that is again.

This is cottage cheese and spinach ravioli with grilled courgettes

-and sage butter.

-Easy as that.

-Very, very good.

-Excellent, excellent.

-It looks delicious.

-Have a seat over here, Tristan.

-Dive into that. Tell us what you think.

Making your own cheese. I can see you doing that in the States.

Do you know, I do that. Are we all having a bit?

Oh, is it just me?

Dive in. If you don't like it, pass it down.

THEY LAUGH

-It's nice to use different milk. The same process applies?

-Yeah.

-My God, it's delicious.

-Oh, thank you very much.

-It's delicious.

-It's a really nice, isn't it?

Coming up, I'll be making one of my favourite dishes ever -

a Singapore chilli crab for actress Amy Nuttall,

but first here's Rick Stein.

When I was in Italy, I read a book called South Wind by Norman Douglas.

He suggests that the ideal cook would be a woman of a certain age

who had experienced life to the full.

Here on the island of Procida I met exactly that woman.

I met this chef called Rena and I know she wanted to sum up for me

what is great about seafood here, but we started with a lemon salad.

Now, that's not seafood,

but it was just the most wonderful taste I've ever had.

Now, the lemons here, when you cut them,

they just, sort of, spurt out in juice.

She just sliced up the lemons, put them in a big bowl,

added good chopped mint and a little pinch of garlic

and a little pinch of chilli

and then some oil, turned it all over and that was it.

So astringent, so fresh - fantastic.

The next plate was just stunning-looking.

You know here the Italians use the ink from cuttlefish and squid

in rice dishes, in pasta dishes.

Well, this was a cuttlefish and spaghetti dish

and it was black and glistening,

but in addition to the ink I could taste garlic,

I could taste parsley, there was tomato in there

and a little touch of chilli right at the back.

So after that... Now, this I think

was the most interesting dish of the whole meal.

So, what Rena had done was just put the ricci di mare,

this roe of the urchin, in with some oil,

but not heated it at all and then just stirred everything together

at the last minute, and it just tasted of the sea.

It just had this supreme iodiney, ozoney flavour about it.

Fortunately we didn't get a lot of that because, well,

this is quite a meal, this, and I was beginning to feel quite full up

and I knew there was more to come.

Finally, a whole sea bass, and I was happy it was finally

because although my enthusiasm and curiosity was still high,

I was just getting a little bit full up.

And the bass, well, this time it was cooked in acqua pazza,

which is like court-bouillon, but an Italian version,

so not much water, olive oil, garlic tomato.

I've come back to England and I see how beautiful it is

and I realise how strongly I feel about it,

but there's one element missing.

And that's the food.

I love pasties, I love ice creams,

but thinking about Procida and those pasta dishes

and the excitement of Australia... I mean, where are the fresh mussels?

where are the oysters on every street corner in Britain?

That's an element of the British summer holiday

which is so lacking, and I feel so sad about it.

We've got these great raw materials,

but there's this inertia about using them joyfully.

It's almost as if it's all right to have a glass of wine

and fresh mussels over there, but not over here.

So this is going to be a seared tuna with a salsa verde,

which is a nice piquant Italian sauce.

It's very simple to make. And some great vegetables out of the garden.

It's just a real luxury having a garden like this,

particularly in June, cos I'm going to make this melange of vegetables,

which are just vegetables cooked in a bit of olive oil and some herbs.

Now, we'll just add some peas and these are actually mangetout peas,

so you just cook the whole pod.

So I'm just going to put a few pea tops in the melange as well.

Just look at these little courgettes here

and they'll taste so sweet and they'll cook so quickly as well

so we'll just get those, four or five of those. See, lovely colour.

Beautiful flavour.

Oh, look at these. There we go. And another.

And look at that. It's just a picture.

You could eat that almost already, but we just need to add some herbs,

so some chives, some dill, some parsley and some thyme.

What I'm going to do is just stew it all very gently in a shallow pan

for about 10-15 minutes.

First of all, some virgin olive oil

and then, stir in these mangetout peas.

Just let them fry a little bit, just very gently.

And now, the courgettes, which I've cut in half so they'll cook quickly.

Just stir them in.

And a bit of garlic which I've chopped up,

just a little bit for background flavour, and add that.

New potatoes, which I've had to cook, obviously.

And these artichoke bottoms.

I've just simmered those artichokes in lemon and salted water

till they're nice and soft,

take the outer leaves off and chop the base up. Stir those around.

And now, those lovely pea tops,

which are very, very nice in a dish like this.

And then the spinach, which has just slightly gone to seed,

but it's still very tasty.

Look at that lovely dark colour.

So, all those vegetables are cooking down nicely.

And now the thyme, a really good pinch of fresh thyme - lovely.

Stir that in. And then the rest of the herbs, a big handful of those.

Beautiful green colour.

You can use herbs in this sort of dish almost like a vegetable.

Plenty of salt here, because I haven't actually salted the potato.

I like a nice salty melange, and plenty of pepper.

About 10 turns I like, lots of that. And now for the tuna.

First of all, I'm just going to oil these lovely pieces of tuna

with a bit of olive oil and just a little bit of pepper.

And now for the bit I really like, which is making salsa verde.

Salsa verde is like, well,

I suppose it's the Italian version of our mint sauce,

but you know, there's hardly any comparison actually.

What you need is lots and lots of mint.

You can use lots of herbs, but for me,

mint is the one that goes into salsa verde, and oddly enough,

the Italians use a lot more mint than you might realise.

Mint and parsley are really their favourite herbs. Here's the parsley.

Just give that a good initial chopping.

So, salsa verde, what is it? It's a green sauce made with lots of herbs

and lots of piquant things, like capers.

Look at those, those are capers. You can use all kinds of piquant things.

In Italy, last time I noticed they were using pickled green peppers.

But capers are the thing I really like in it.

We'll give those a good chopping up.

They've got a really satisfying bite and the whole thing about this sauce

is it's sharp and it's the sort of thing that goes very well with fish.

You just had a lick of the sauce on the fish

just after you've grilled it, and it's beautiful.

There we are. About six fillets of anchovies, just chop them up.

The whole thing about salsa, it's not hot like chilli,

but it's got a punch, and that's where the anchovies come in so well.

Chop them up. That's all the solid ingredients, into that bowl.

And now, a good dollop of mustard. This is good Dijon mustard.

Next, plenty of olive oil - about four fluid ounces.

You just stir it in until it's nice and liquid,

but not so much that it starts to separate.

And now, the juice of about half a lemon. Plenty of lemon juice.

There we go.

It's looking lovely, don't you think? Look at that!

It's just so appetising as sauce apart from anything else,

particularly when it's all chopped up like this.

Finally, about half a teaspoon of salt, just stir that in.

Now all we need to do is just grill that tuna for about a minute

on either side, no more, because tuna cooks through very quickly

and you want it nice and pink, actually raw, in the middle.

Serve it with those delicious vegetables out of my garden

and a good tablespoon of this sauce.

And there you have it, an Italian taste of early summer.

Rick does get to travel to some lovely places,

and this week I've been on a food journey myself, to Singapore.

Oh yes! Bolton on Monday, it's back down to Earth, but there you go.

Apart from avoiding all the British rain, I've also been enjoying

one of my favourite, favourite dishes,

which is a Singapore chilli crab.

They have that and black pepper crab over here.

I'm going to do an adaptation of it.

It's hot, it's spicy. To go in there, you've got some palm sugar,

some sugar, we've got a little bit of garlic, some chilli,

plenty of chillies in the form of these little bird's eye chillies

and chilli sauce, ketchup, we've got a little bit of hoisin,

some lime, coriander, ginger and some water

and a little Thai fish sauce at the end,

and then a lovely fresh brown crab.

Firstly, I'm going to get on and do my sauce, first of all.

And then I'm going to incorporate that with the noodles.

So, the new series of Downton Abbey, tell us a little bit about it?

Or what you can tell us about it.

What I can - I have to be very careful.

Well, for the viewers,

hopefully all your viewers have seen the first series already.

Where it left off at the end of last series,

Britain was declaring war with Germany.

It picks up at, the beginning of the second series, two years on,

into war, 1916, and the whole havoc of war

and the affects that has on the Crawley family

and the whole household -

the house becomes a convalescent home.

I think I'm allowed to say that, hopefully!

Yeah, it's fantastic.

I think Julian Fellowes has come up trumps in the second series.

-It's a pretty amazing programme and a huge success as well.

-Yeah.

They can't have known that when they were first doing it, I suppose.

It's testament to the investment they've put into it.

Even when you look at it, and I have seen the first programme.

-Oh, yeah?

-I saw it last night.

-They gave you permission?

Sat hasn't a clue what I'm talking about. He's never seen it!

I'll run down Downton Abbey in 10 seconds, the new series, the new series.

I've been watching it!

Amy arrives, two people leave, somebody dies,

possibly doesn't die, there's a guy in a wig,

somebody learns how to cook!

Sounds like that washing powder advert!

-That's it.

-You're giving way too much away!

It's all right, that was 10 seconds of it.

Anyway, we've got some ginger, some garlic, some chilli.

I'm going to fry that off firstly with some vegetable oil,

first off, to get a nice sort of heat through it.

That's what we want for this one.

I'm going to use these little egg noodles, instant egg noodles.

Going back, because before Downton Abbey,

people would have known you from Emmerdale farm.

But before that, the youngest understudy ever,

aged just 16, for Phantom Of The Opera?

Yeah, that's right, yeah.

How on earth did you get a part like that, aged 16?

Well, I just went to a random audition

just to get some professional audition experience.

I was auditioning for Les Miserables

and the casting director was casting for Phantom Of The Opera

at the same time and called me back next day to sing for Christine.

And then that evening I got back to school and was in the canteen

and my phone went, and whilst being offered a job,

I had a ballet teacher screaming down my neck

to take my phone out of the dining room and turn it off. So, yeah.

I got offered Phantom Of The Opera -

the understudy, obviously, cos I was only 16.

I went on tour for two years doing that. I had a great time.

And then you went from that to Emmerdale.

Was that because you got bored of touring?

No, but two years is a long time for anyone, I think.

Yeah, and doing the same thing, eight shows a week. It's quite...

-It's enough, two years is enough, I think.

-It's enough.

And of course, doing a show like Emmerdale,

you're either cast into it for a small amount of time or a long time. You were in it for five years.

Yeah, although I was meant to be only in it for three or four episodes

and they just kept extending it by another six weeks or six months.

But I suppose because of the theatre

and Phantom, I suppose singing was an important part of your life?

-Yeah.

-And then you went from there to do your own album?

I did, yeah. I was very lucky.

I'm sure I wouldn't have been able to achieve all of that

without some of the help of Emmerdale.

I went on Celebrity Stars In Their Eyes.

-Is that still on?

-I think so.

-Stars In Their Eyes? I don't even think it's on any more, is it?

-No.

Basically, I got quite a few recognitions from that

and was offered to do an album with that,

so that's how I got that.

It just coincided with the time when I chose to leave Emmerdale,

cos I was there about four and a half years. It came at the perfect time.

It seems theatre has been a strong...

Like most actors and actresses when you talk to them,

theatre is a fundamental, all through your career,

but more so with you.

You've kind of dipped in and out but gone back again?

Yeah, well that's where you learn your craft

more than anything, I think, theatre.

Is that because it's literally, like you said, it's eight times a week?

It's eight times a week, it's live,

you can't stop and reshoot, you've just got to get on with it,

anything that goes wrong.

A bit like this show, then?

I haven't got a clue what I'm doing, even after four years.

It's pretty impressive to me, James.

No, trust me... There you go, right.

I'm just making it up, I'm throwing it all in.

-The recipe's on the internet.

-Is that coriander? I love that.

I can't find it on the Internet

cos I don't know how to switch my computer on.

That all gets put on, and we heat this up.

This is basically all the ingredients that go in there.

We've got the chilli sauce, everything else,

that's all in there.

And we create a nice little spice with this.

Over in Singapore, they have the chilli crab,

which they have sticky, almost like a soup, really.

Either way, they still serve the crab

and they have snow crab out there

or the Atlantic crabs, which have got huge big long legs.

These are the British brown crabs, but you can make it just the same.

They serve it just basically broken up,

with the shell on in the middle of the table,

and everybody just dives in and you help yourself, it's just really...

You end up wearing it, don't you?

-You do end up wearing it!

-It's all over your hands and face.

I've got something a little bit later to stop that.

The idea is, yeah, everybody just dives in.

And while I was cooking that, there was an old boy next to me

who was about 85, on the world's biggest wok burner.

It was huge, about the size of this.

-He was basically doing chilli bullfrog.

-Bullfrog?

-Yeah.

-Explain.

-Did you try it?

-Well, it's a bullfrog.

-OK.

I tried it. It's kind of like chicken.

-Kind of like chicken? All right.

-Yeah, kind of like chicken.

Will that go in there? Shall I just put it in there?

Just break the shells like that, just break them open,

and this is the idea of that.

You just keep your hands well away from the crab

and you just put the crab and the claws all in there,

roll it all in the sauce, like that.

-So you get it all coated in.

-Mm!

So it's all nice and coated, then you just take it out with tongs.

This is cooked crab, obviously.

And when it's all coated in the sauce like that, turn the heat up.

There you go.

And then we put this back in with the noodles and then the lime.

So, as well as the six programmes on Downton Abbey, you've got a Christmas special.

Eight, but nine including the Christmas special, yeah.

We've started filming the Christmas special,

but we finish filming that in October,

mainly because of all the weddings

that take place at Highclere Castle.

Of course, yeah. Didn't Jordan get married there?

Jordan got married there, yeah, to Peter Andre.

And it is open to the public as well, isn't it, Highclere?

Have you not been? Not fancied it?

It's near me. I've not been in, but it's near me. I will go.

-It's worth a visit.

-There you go.

In we go with the chilli, the lime, the noodles.

-This is the hot and spicy bit.

-Oh, lovely!

Just a little bit.

-There you go.

-Great.

Then you get some of this.

The idea is you take the claws, look... Like that.

Oh, right.

-And you stick them on there.

-Oh, wow!

And the idea is you just dive in.

So do I just get my hands in there?

Year, however there was a little trick they showed me.

-Just cut a hole in the top, like that.

-Right...

Two armholes.

GUESTS CHUCKLE

Oh, you're not joking! You're not joking!

Oh, my God!

It's like a serial killer!

There is a hole in it, there you go. There you go.

Arms through there... arms through there.

-Oh!

-That's lovely!

-How very thoughtful.

-There you go. Dive into that.

-Very thoughtful of you.

It's a first for Saturday kitchen, but there you go.

-It protects your shoes and you clothes.

-Yeah.

The idea of this, this goes everywhere, all over the table.

-It's delicious.

-I can't believe I'm eating this on live TV.

-Will it save on the dry-cleaning?

-Yeah, it saves on the...

-Always a Yorkshire man, mate!

-Definitely, yeah.

-It's spicy.

-Mm!

I can eat spicy. It's nice and hot. There you go.

If you're always looking for something a bit different

to serve up on Sunday,

here's Jun Tanaka, with a great idea using breast of lamb.

-This is equivalent to the pork belly?

-Yeah, exactly.

-The underside?

Loads of fat but loads of flavour, and good value. It's really cheap.

Then we're going to serve that with a bulgur wheat salad,

which is basically bulgur wheat. This has been parboiled,

makes it a lot quicker, and it's made out of durum wheat.

and then you're going to put some...

-I like how he says I'm going to do that, yeah?

-Yeah!

I did everything in rehearsal. You just put the lamb in the pan!

I did that and then, that's about it.

And then some mint, cucumber, tomatoes, sultanas, make a salad.

I'm going to make an almond paste from flaked almonds, for the flavour,

and then you're going to crack open these fresh almonds.

These are beautiful and in season.

And then some almonds, and I'm going to make a cumin dressing with that.

Right, so this is chicken stock you're going to cook that in, is it?

Yeah, exactly. It's really quick to cook.

This is great, other than you could use couscous if you want,

but bulgur wheat, I think, has got a better flavour to it.

-Yeah, definitely.

-So in we go with the chicken stock.

The garlic and fresh thyme's gone in.

And literally takes about five minutes to cook,

so it's a great thing to have at barbecues,

like a bulgur wheat salad at a barbecue.

You kind of bring it to the boil and just leave it, is that right?

Yeah. So, breast of lamb here.

Inside that I've got some chopped rosemary and thyme, I've seasoned it

and just rolled it up,

and then I'm going to slowly poach it in this duck fat

for about an hour and a half.

What it does, it keeps it really moist and gives it loads of flavour.

They used to do that back in the old days as a way of preserving the meat.

It's classically French, of course, to do it with the duck confit,

the leg, which is then just left in the fat and preserved,

but you can do it with salmon, can't you?

You've done it with salmon and bits and pieces.

Salmon's nice to do it, but you can do it in duck fat.

What's nice is a bit of olive oil as well, submerge it in olive oil

at 60 degrees and cook it nicely like that.

You can keep the fat. It's a lot of duck fat.

You can keep it to roast potatoes, roast a bit of chicken,

and put it into the fridge after you've used it

and it'll keep for two to three weeks.

So once you've used it, you can keep it, don't throw it away.

In here, I'm just making the dressing for the bulgur wheat salad.

All I've got, I've got some toasted cumin seeds,

a clove of garlic, lemon juice and olive oil,

a little bit of seasoning, and that's it.

That is all you need to do.

So this bulgur wheat has got...

-You take the seeds out of the cucumber?

-Yeah.

You want this sliced?

And then the tomatoes, without the seeds, but you can leave the skin on.

You take the seeds out because you cook bulgur wheat

and you want it slightly, sort of, a texture to it.

-If you put the seeds in...

-You take the seeds out of the tomatoes?

-Yes.

-Are you having a laugh?

-No!

You're lucky I don't ask you to skin them!

You just...you can't!

These are English tomatoes, the best tomatoes in the world!

What, and so you should use the seeds?

But you could keep the seeds and put it inside a soup.

For this particular recipe, you don't want the seeds.

He can't show it off when he's doing that,

he likes slicing things quickly. That takes time, doesn't it?

You just stick with your sausage.

-Right, so we take the seeds out?

-Exactly.

Since you were last on the show,

you've been doing several different things -

Taste of London, doing the demos.

One thing that interests me

-is this street thing you're doing, what's this?

-Street kitchen.

So Mark Jankel, a really close friend of mine who's also a chef,

we're launching the UK's first destination street vendor.

You know, you think of British street food

and you think of hamburgers and hot dogs. There's no culture for it.

So it's going to be from October 4th to the 18th,

and it's in collaboration with the London Restaurant Festival.

We've hired this beautiful silver Airstream,

which is those American trailers,

and we're going to serve simple bistro food

out of essentially a street van,

pushing the boundaries of what you can serve out of a van.

-Out of a caravan?

-Yes, out of a caravan.

-When did you say that was, Jun, October the...?

-4th.

Mine's coming out on the third.

I am listening, I'm just too busy concentrating on these

and cutting these into tiny bits.

Yeah, and we're using the best of UK produce.

All the produce is going to be from UK farmers and producers,

and it's kind of a celebration of what's in season at that time.

The best street food I ever had was in Singapore, I have to say.

The chilli crab that they have in Singapore is just incredible stuff.

Right, show us this, then.

-You can make this into a soup, can't you, this one?

-Yeah, it IS a soup.

It's a white gazpacho.

All it is is toasted flaked almonds, a clove of garlic,

some stale bread, which kind of gives it the consistency,

-and pour in some water and sherry vinegar and that's it.

-Right, OK.

Sherry vinegar goes in.

So this is almost like a little sauce to go with it, would you say?

Yeah, it is. It kind of moistens the whole thing.

So, run through that dressing again. What's this?

-This is for the...

-For the bulgur wheat salad?

-Yeah.

In there, I've got some toasted cumin seeds,

a clove of garlic,

some lemon juice, olive oil and seasoning, and that's all.

This is the bulgur wheat, it's already done now.

Just drain that off.

-Here we go.

-Thicken that up a bit.

And then you can take your bit of thyme out of it, there.

Not forgetting that whole clove of garlic we can take out as well.

-Oh, I've got to show you this bit.

-You've got to take the lamb out as well, haven't you?

So it's been cooking for an hour and a half in the duck fat.

You can tell when it's cooked - you just get a metal skewer

and insert it slowly into it.

If it slides in easily, you know it's cooked.

Let me get rid of that.

-This dressing goes in here?

-Yeah.

Take the string off, and then you just wrap it in cling film

and put it in the fridge so it sets up

and that makes it a lot easier to slice afterwards.

It's kind of the same thing you do with pork belly, really.

You cook it, cool it, chill it,

slice it, then pan-fry it, it's really nice.

That's your dressing gone in.

Black pepper, pinch of salt... Can I just reach over there?

-And you can imagine eating that at a barbecue.

-Just that as it is.

The idea is not to put too much bulgur wheat to this.

-It's all about the additions in there.

-Exactly.

Right, now tell me what...

-These are almonds?

-Yeah, fresh.

So they're in season at the moment, and then you need a hammer.

They're actually quite simple to do, if you get someone else to do it.

They weren't in rehearsal!

So, the idea is, you hit them?

Yeah. You have to do it with one massive wallop on the edge,

and then you get the whole thing out all in one piece.

In theory!

A joiner, this is what you need! Here, Neil, over here!

Don't get me to do it!

Ah, look at that!

And then you've got another skin that you have to take off afterwards.

-So that's your almond? Oh, right, there's another skin in here?

-Yep.

Wouldn't it be just easier buying these from the supermarket?

It would be, but then any fresh product is so much nicer

when they're in season to use fresh.

-How many do you want?

-About ten.

-You're having a laugh.

-No, about four.

And they go really well with fresh apricots, which are also in season.

I am simply going to pan-fry them with a little bit of butter

and a drizzle of honey.

It's got to be easier buying these from a shop.

-Have you ever eaten fresh almonds?

-No.

They don't actually have that much flavour, funnily enough.

-It's the texture.

-It's the texture, yeah.

So I'm using the flakes toasted for the flavour, and then the fresh ones for the texture.

And to see you doing that!

Mind your fingers, James.

So basically, what are you doing with the, um...apricots, then?

I have just quickly pan-fried them, a little bit of butter,

flaked almonds, whole almonds.

-Can I have a couple more?

-You'll get as many as I'm going to do!

-Lightly toast them off, add your apricots.

-I wrecked that one.

-You have to hit them on the side, don't you?

-With one big wallop.

-Shall I show you?

-No, I'm there. I've got the hang of this now.

Do people actually do these? I suppose you have to.

There's got to be a machine to do this.

In the restaurant, I go through one box,

which is about three kilo, every single day.

What, some poor fellow is just doing this?

Yes, but he's really quick. He can do a whole box in about half an hour. It's incredible.

-Right, that's all you're getting.

-That's fine.

-Don't burn them!

-Do you want the salad on the plate?

-Yes, please.

-Centre?

In the middle, yep.

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

Normally, you make it into a soup and have it with fresh grapes.

There we go.

I just need to add a little bit more water to that,

if you want to have it as a soup.

-A nice big dollop of that goes on the side.

-The almond thing.

There's a spoon, there you go. Don't burn those!

Then we've got the crispy lamb breast.

So you just slice them, cut them as thick as you like,

pan-fry it in bit of oil.

-And it's such a cheap piece of meat, that, isn't it?

-Yeah.

And then just to finish it off, a few almonds

and apricots over the top, and that's a real summer dish.

You left two in the pan! Use them all! I peeled them!

They were about five quid each. Remind us what that is again.

That's your breast of lamb with bulgur wheat salad,

some brilliant almonds.

-Thank you very much.

-And apricots.

-The man's a genius.

Looking good. There you go. Does it taste good after all that work?

There you go. Dive into this. How do you feel about that for breakfast?

Before you eat lobster.

If people can't get that sort of lamb,

it would work with a loin of lamb if you wanted to do it roasted.

-Rump of lamb would be great.

-And what would be really good

would be leftover lamb, just put that in the salad, as well.

That's delicious. Delicious, delicious.

And worth the effort, with that salad.

And the secret is, not too much tabbouleh.

I think people make the common mistake with the almonds, they add too much couscous.

It should be an ingredient with everything else.

Now, you'll find that recipe

along with loads of others on our website bbc.co.uk/recipes.

Now, here's Valentine Warner with some sensational

and seasonal inspiration.

Preparing for that special occasion can leave you feeling

hot and bothered, especially when the temperature outside is soaring

and your kitchen is the hottest room in the house.

But keep your cool by following these three simple recipes

that can be prepared in advance.

Jazz up a gin and tonic with emerald green cucumber ice cubes.

This is a way to make a refreshing drink even more refreshing.

Use blended cucumbers pushed through a sieve

to collect a luscious green juice.

Then freeze.

All you have to do is take it out and make someone a drink,

and you've got fantastic vivid green ice cubes in it,

which will impart their lovely cucumberiness.

For an extra-special starter, try a refreshing chilled soup.

Gazpacho, a fantastic thing for a special occasion.

It needs to sit around, so it's something you can prepare

well in advance, put it in the fridge and let it get on with its own devices.

And it's so simple. There's no cooking required.

Blend tomatoes, peppers, garlic, cucumbers,

bread and red onions with sherry vinegar, olive oil and salt.

Give it a good taste.

That's sensational.

Serve with croutons, fresh green peppers and grated hard-boiled egg.

Give it a try. You'll love it.

Another great thing to have up your sleeve for a special occasion is home-made pickles.

And these pickled peaches are great with cold slices of ham

and one of those really pokey cheddars that make the roof of your mouth go...

Skin and stone ripe peaches and gently simmer

in a mixture of sugar, red wine vinegar, shallots and spices.

After a few minutes, remove the peaches,

reduce the sauce to a syrup, then cover the fruit

in that gloriously sticky and aromatic liquor.

Mm, really yummy. It makes for a memorable ploughman's.

A poncier ploughman's, but a memorable ploughman's nonetheless.

The lush grasses of summer make for some of the tenderest

and tastiest meats around.

One of my favourite summer delicacies is guineafowl.

Guaranteed to rise to that special occasion,

right now they're plump, juicy and ripe for the plucking.

Guineafowl is a special bird.

It's so delicious, a bit like chicken, but chicken

with intrigue and attitude, and we really should be eating more of them.

In West Africa, where it originates from,

guineafowl is considered a real delicacy.

But in a West African restaurant down the road from my flat,

guineafowl has never appeared on the menu because head chef

Damaris James doesn't believe that the birds exist in the UK.

I'm taking her to Woolley Park farm in Wiltshire to show her

that British guineafowl are alive and pecking.

Damaris, we're here to convince you that there are good guineafowl in this country.

I don't believe that guineafowl was in England,

because I haven't seen any for myself.

-They are here. You're not convinced.

-Not really, until I see them myself.

Are you expecting me to say, this is a guineafowl,

and you'll go, that's not a guineafowl.

When I see a guineafowl, I know a guineafowl, of course.

We're meeting guineafowl farmer Roz Candy and her trusty mutt Basil.

I can't wait to see the look on Damaris's face when they all run out.

Yes, they love the freedom of being outside.

-All right, yes, this is guineafowl!

-All right, guys.

-Are you happy now?

Yes, this is guineafowl.

-Are you sure it's guineafowl?

-Yes, this is guineafowl.

-Definitely, 100%?

-This is African guineafowl, yes.

I believe it.

-Do you think they look tasty?

-I think they look very tasty.

Very, very tasty.

And so they should be.

Guineafowl love nothing more than foraging in hedgerows for bugs and insects,

which makes for a meat that's packed full of flavour.

I want to have a close-up inspection of one of these beauties for myself.

Do you think if I dived into the hedge, I might be able to get one?

I always give it a go, but I can't wait to see this.

Oh, he's going straight in between some thistles!

No, there's no way!

Stealth manoeuvres aren't working.

-It's time for guerrilla tactics.

-Go before they come. Run!

Get it!

If you'd rather avoid thistles, you can get guineafowl

at your local butcher's and in some good supermarkets.

I'd like to have shown you a guineafowl.

They're so beautiful with their blue faces and their spotted frogs.

But they're far too fast for me.

Back in south-east London, I'm thrilled to see great British guineafowl

taking pride of place in Damaris's kitchen at last.

So, here we are in your kitchen in your restaurant.

So now you know you can get them here.

-You've got lots of ideas going round.

-That's right.

-I saw you doing deals with Roz yesterday.

-Yes, I was!

-I was.

-You were straight on the phone to your husband doing deals with Roz.

-That's right.

-Are we looking out for Damaris's guinea roast?

-That's right.

-Good.

Damaris and I are going head-to-head in a cook off to see who can

serve up the best guineafowl dish for her daughter's birthday lunch.

I am going to be cooking West African peanut soup with guineafowl,

and you'll love to eat that.

I am going for roasted guineafowl with tarragon sauce.

Damaris starts by chopping the guineafowl into bite-sized pieces.

-Whoops!

-Wowee. It's getting scary in here.

Then she adds a sliced onion, two plump ripe tomatoes,

a super spicy Scotch Bonnet chilli and a glug of water.

Leaving it to simmer, I'm helping her prepare the peanuts.

We've cooked these fresh peanuts, toasted them,

giving them a good rub to get the skins off.

And then Damaris, we're going to blend them into a paste, yeah?

Damaris removes the tomatoes and pepper from the pot,

blends to a puree, adds the crushed peanuts

and then pours the mixture back in with the guinea fowl.

Careful, very hot.

That is absolutely delicious.

And the chilli, it's just got a very...but not argh!

That's really fantastic.

I've got stiff competition here for best birthday dish,

but I'm confident that my summery roast guineafowl

is a serious contender to Damaris's West African speciality.

Rub the birds with lots of soft butter,

season and roast in a hot oven for 35 to 40 minutes.

Once roasted, add a good teaspoon of flour to the juices in the pan

and whisk vigorously.

-Wine.

-Where's my glass?

-Where is your glass?

Add a good glug of white wine, the juice of half a lemon

and a generous splash of cream.

Strain the sauce through a sieve and bring to a gentle simmer.

Lastly, add finely chopped fresh tarragon to give this sauce a lovely liquorice kick.

Do you think your daughter's going to like this?

-Compared to the West African version?

-I think she'll like mine better.

That doesn't fill me with a huge amount of confidence.

It's not too hot.

-It's nice... It's nice.

-But not as good as that?

-It's a different thing, isn't it? OK.

-Don't worry.

-I'm not worried.

-I'm a bit disappointed.

-Don't be!

Let's hope the birthday party guests give me a better response.

Guys, what you think? Do you like the tarragon?

Well, I would say it's actually very different.

-However, it's really tasty.

-Well, I have to say today, that gets my vote.

-I'm so pleased.

-Mine, too. Well done. Well done.

-You win.

-Happy birthday.

-Thank you very much.

If you want to make a special meal this week,

here's what you should be buying in the shops and markets.

Cutting a dash on the fishmonger's ice is tasty trout.

It's closer in flavour and texture to wild salmon, but far less expensive.

Add a touch of class to your creations with the last new potatoes of the season.

Look for unwashed ones. They're usually much fresher.

For unforgettable summer desserts, how about gooseberries?

They make wobbling jellies, fabulous fools,

tart ice creams and delectable jams.

Or why not buy ripe, juicy apricots?

Wonderful in lunchboxes

but even better in one of my favourite summer puddings,

apricot upside-down tart.

A pud that's guaranteed to wow your guests.

Although it's called apricot upside-down tart,

I think it should be called apricot face-down tart

because it's pretty hard not to eat the whole thing

and then in piggy remorse,

you'll just have to go and lie down on the floor, groaning.

Start by halving and stoning eight or nine juicy apricots.

Then make the butterscotch sauce.

Add caster sugar, a splash of water and stick on a high heat.

Once the sugar is browned, add some chopped butter

and let it melt into the deep golden caramel.

Take the apricots, pop them in, cut side down.

Cover the little fellows with a snug pastry blanket,

dot with small nobs of butter and sprinkle with sugar.

Then put in the oven for about 35 minutes and finally,

prepare to turn out this fabulous tart.

Oh, look at that, fantastic!

I'd like to leave this to cool so it's at room temperature

but I just can't resist having a little bite.

Fantastic with creme fraiche but put it in a nice jug.

I'm always just putting the plastic pot on the table

and it winds my mother up all the time.

Another thing my mother would really disapprove of - eating off a knife.

And this is going to be hot, hold on.

Another thing that wouldn't go down well is talking with my mouth full.

Rich, sweet, crispy, apricoty.

So easy to make.

That is a summer belter.

Summer evenings are there to be enjoyed

and slaving over a hot stove for hours just isn't part of the plan.

Supper is my favourite meal, especially in the summer season

because food this fresh doesn't need to be messed around.

I'm going to show you summer recipes

that are light on time but full of flavour.

Courgettes, for me, are really summery, and I don't forget the flowers,

they are edible and I'm going to stuff them.

And make crispy, deep-fried courgette flowers.

Slice up the creamy buffalo mozzarella,

give it a twist of black pepper and lay an anchovy fillet on top.

This is crispy, melty, salty - it's all good stuff.

These are terribly fragile, so you've just got to find the opening

with the sensitivity of a doctor investigating earache.

Trying desperately not to tear it.

The little passenger popped in.

Then simply seal the flower with a twist.

Those are done.

These are going to be dipped in batter and deep fried

so you'll have this crunchy batter, soft courgette

then break it open and hot mozzarella comes dripping out and burns your chin

and stretches all over the place - kind of amazing.

Now for the batter that will coat the courgettes.

Sift flour and bicarbonate of soda into a bowl.

Whisk an egg and add a couple of spoonfuls to the mix.

Then pour in some chilled lager.

Lots of bubbles to make a light, crispy batter.

Roll the courgettes in seasoned flour to help the batter bind to them.

Look at these little sceptres of joy.

Give them a good coating of the light batter

and deep fry for a couple of minutes.

They're all frizzling away. They need a lot of love and attention.

When you're turning them, be very careful not to jab a hole in them

or they'll swamp in oil and you'll end up with a disaster.

Armoured and crispy, there they go.

What an amazing thing to eat -

courgette flowers with mozzarella.

These are so good, primarily because they're deep fried.

Melty, tangy anchovy, really fantastic.

That is delicious.

We're not cooking live in the studio today,

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

Still to come on today's Best Bites:

Wolfgang Puck brings some Hollywood glamour

to an unmissable Saturday Kitchen omelette challenge.

Kenny Atkinson is cooking a great British Classic.

It's Pease Pudding

and it's served with a pan roasted pork tenderloin with baby carrots.

Actor James Nesbitt faced his food heaven or food hell.

Did he get his mighty moussaka with lamb mince and aubergine for food heaven,

or a traditional marzipan simnel cake that was his food hell?

You can find out at the end of the show.

Now, let's step up a gastronomic gear with this next chef,

Will Holland and try something a little out of the ordinary.

Welcome to the show.

Your first time on the show.

Congratulations on your Michelin star.

-You are 29?

-Yes, 29.

-Incredible.

Everything you wanted out of it or is there more yet,

is it a stepping-stone?

It's a stepping stone, there's more in me yet, I'm still young.

Let's see what we're cooking today?

We're going to do a Parmesan crusted halibut

with a zingy lime emulsion,

which we've got some limes there for,

We're going to make a sag aloo with new potatoes, spinach and spices.

Then the all-important Parmesan for the crust.

You're going to get on and prepare the halibut.

You want me to grate the Parmesan cheese?

-Using the halibut here?

-I have a nice chunky fillet of halibut.

It's from a decent-sized fish and you get this skirt on here

which we're just going to take off and get rid of.

Then I'm going to cut the halibut into some nice chunks.

I'm going to use this back piece here.

Just trim that off.

About four cubes per person would be nice.

What about this idea of fish and cheese?

Fish and cheese - the cheese will add texture to the dish,

it will add a really nice crust, so an interesting texture

and obviously the parmesan is really salty

so it will season the dish for us.

Don't listen to him. I like Welsh rarebit and smoked haddock.

That is smoked fish, not, you know!

It's quite a meaty fish.

Parmesan, you've done there.

I have some spices here - some mild madras curry powder,

some garam masala, some turmeric and some salt

and I'll just mix that into the cheese.

While I'm doing this, could you get on with juicing and zesting some limes?

This is my entire job today.

You just mix all the spices together.

-We need to get this cooking.

-We do.

Tip that onto the plate.

Then just dab one side of the halibut into this spicy, cheesy mix.

Then I am going to put it straight into a preheated pan.

Is there no oil in there?

No oil in there at all.

A dry pan and it's on a low to medium heat.

That's where you get the real crust.

Get rid of that excess cheese.

Then I'm going to crack on with the sag aloo.

I've got some shallots, you can use onion or shallots.

I'm not going to chop this too fine

so we get some nice pieces of shallot in there.

How does a Michelin star affect your business.

Some say it increases turnover,

has it increased the popularity of your restaurant?

It really, really has increased since it got awarded in January.

Obviously the restaurant's in Ludlow

and Ludlow is in the middle of nowhere.

You're not accidentally driving through Ludlow

and stop off for something to eat.

It's turned it into a destination restaurant.

But it's also the sister restaurant to l'Ortolan.

Yes, it's the younger sister restaurant of l'Ortolan

and they're both owned by Alan Murchison, who's my boss.

-I have worked for Alan for five years.

-Give him a plug there!

Good old Alan!

There's a sink there, if you want to wash your hands.

And you've only been open 18 months?

The restaurant has been open...

It's actually its second birthday today.

We opened the restaurant on July 11th 2007.

So it's two years today exactly.

Happy birthday!

I've got some shallot and garlic sweating down in that pan there.

I am going to add some spices.

Again, the same spices - garam masala, madras curry powder and tumeric.

I'm going to add them in nice and early.

So the same as we have on top of the halibut?

The spices will get nicely roasted in there.

So you have the zest of two limes and the juice of three.

I'm going to put that into a pan

and we're going to get that reducing down.

This is an interesting sauce to go with it,

it's got quite a nice zing to it.

It's really zingy.

Obviously the lime is very acidic, so to help it be not so acidic,

we will add some sugar in there.

You're almost going to cook the fish entirely through on one side?

Yes, it's just starting to cook at the bottom.

It means the crust is going to really form

and get a lot of texture in there and the fish will just cook

so we're looking for it to be half to three-quarters cooked

on one side before we turn it over.

I'm just going to put a bit of butter in there as well.

The idea is to toss the spices up. A little bit of oil.

A little bit of oil and just get the spices in there nice and early on

so they have time to really cook out

so you haven't got that raw spice in there.

-Potatoes?

-I've got some new potatoes.

They're nice at this time of the year.

-These are already cooked, new potatoes.

-Parboiled.

I'm going to pop them in there and let them

take on that lovely roasted spice flavour.

That sauce, is what? Lime juice and zest,

sugar and butter and you boil the whole lot together?

Yeah, I've called it an emulsion.

Don't tell him too much, it'll be in his book!

I've called it an emulsion because basically I emulsified a fat,

in this case butter, with something else, in this case, lime juice.

We're just going to make it into a syrup, basically.

I've popped some baby spinach in there to finish the sag aloo.

I'm actually going to turn heat off on that,

to let the residual heat in the pan work with the spinach.

-You can see almost that's ready.

-I think it is ready.

You can see it cooking halfway up the side.

You often panic with this and end up turning it over beforehand.

-You can't see if it's cooked in the middle.

-Definitely.

It's really a case of just letting it do its thing on one side.

As you can see, the Parmesan has really crusted up. Just one side.

If you were feeling crazy, dust the whole lot and colour all sides,

to get a really good crust on there.

-This is where you're changing the flavour of this.

-I'm basically...

You can see the lime emulsion's come down, so it's really syrupy.

I'm just going to pour that into the fish pan.

You will see I've taken that pan off the heat.

It's basically just the underside of the fish is going to almost poach

in the lime emulsion.

I mentioned the Acorn Awards, they are actually prestigious awards.

-They are.

-They're pretty serious awards for the industry.

-And to get one at your age...

-You have to be under 30 to win one.

I just scraped in there! The awards have been going for over 20 years.

They basically recognise 30 rising stars of the industry

under the age of 30.

-Former winners include Marco Pierre White.

-Pretty good company then.

-Some good company.

-But the true test is in the eating.

The true test is in the eating. I'm just going, erm...

Put some of this sag aloo on the plate.

This is actually quite a simple dish. It's quite quick.

It's quick and easy, especially if you've got some new potatoes,

possibly you've cooked too many the day before, just to use them up

and make a sag aloo like that.

Really nice.

And then, as I said,

the halibut's finished off cooking by poaching one side.

We've kind of crossed it and roasted one side.

The secret is not to baste it.

Yeah, it's very tempting to sort of ladle the emulsion over the top.

We're not going to do that.

I'm just going to use a whisk and just make sure that all

the ingredients in the pan have come together nicely.

-And then we're just going to...

-Sauce over the top.

Over and around and this is going to add the acidity, which is essential.

And the final bit, we've got this fancy sort of coriander cress.

All the rage at the moment. Use it intelligently.

Really nice perfumed coriander, not too strong, to finish it off.

Looks absolutely delicious. Remind us what that dish is again.

That's Parmesan crusted halibut, sag aloo, and lime emulsion.

-Coming to the NHS... Possibly, near you!

-I don't know about that.

Not if it comes to me first!

It just smells and looks delicious.

It is the best smelling studio I've been in. Thank you. Where's yours?

You've got to be quick in this game, dive in.

Other fish that you could use? Halibut is often quite difficult to get hold of. It's a great fish.

It is a great fish. I think basically the key is chunky and white.

-I mean, we...

-Cod, or...?

Cod, haddock, monkfish would be really nice with that.

I do a dish at the restaurant with scallops, exactly the same.

I know scallops aren't quite as readily available as white fish.

I've never eaten a dish containing Parmesan that I didn't like.

-Fantastic flavour.

-It's got that nice flavour over the top of it.

-Guys?

-That's not coming back this way.

-Silence at the end.

-It's great.

You don't get the taste of cheese, you get the salt from the cheese.

And that lovely sweet and sour flavour, just delicious.

That was a great recipe highlight from the Saturday kitchen back catalogue.

Here's another. This time featuring the quite remarkable Wolfgang Puck.

He made his debut this year and certainly left an impression.

Take a look at this.

All the chefs on the show battle it out against the clock and each other

to test how fast they can make a simple three egg omelette.

Theo, just outside of our top 20, 20 seconds.

Wolfgang, out of everybody on our board,

we've got a plethora of chefs, who would you like to beat?

-Let me look. I don't have my glasses. Who is this guy?

-This guy?

-Martin Blunos.

-Martin Blunos.

-Two Michelin stars.

-So, a bit like you.

-OK.

-Usual rules apply.

Three egg omelette, cooked as fast as you can, let's put the clocks on the screens.

Are you ready? Three, two, one, go.

-Come on, Wolfgang.

-OK, don't worry. We take time.

I always like those omelettes

you get where you go to an all-inclusive.

-It's a bit like this.

-It's the concentration on the face!

-It's not sticking, which is good.

-Take your time, we go slow.

-That's right. Always go slow, Wolfgang.

-You see, I knew it.

You fold it nicely together. Are we under two minutes still, or what?

That's beautiful.

-Now look at that.

-Looks very good to me.

And then, what I love, put a little caviar on top. I always carry it.

-Do you want a spoon?

-Look at that.

Now, what would you like? Look at that.

-It's up to you to choose.

-No, it's not. It's up to me.

-Oh, it's up to you.

-Oh, look at that.

-Sorry, Theo.

-I'd like some caviar.

-You've just lost.

-It's not...

-Visual.

-That's actually, yeah. It's one of the best omelettes we've had.

I didn't put salt because I knew we had caviar.

-Not bad? I will play faster next time.

-Trust me. Right, Wolfgang.

Where am I? In the middle somewhere? Now give me a good grade!

It's a minute off for caviar.

-OK.

-You did it...

..quicker than these guys.

-You mean I'm in the top half? Of the draw?

-No.

Top half of the wrong side of the board. You did in 33.40.

But you brought some caviar, so I'll knock two seconds off. 31.40.

Still pretty good time. Right up with Mark Hicks.

And one of the Hairy Bikers which you probably don't know who he is.

-Not yet. We have another challenge.

-Theo.

-I don't know where you are. Where are you?

-He was there already?

-20 seconds.

-Are you getting older and faster? That's a problem!

You were consistent. You did it in 20.68.

Still a respectable time, but not on the board. You didn't beat your time.

Still, best omelettes we've had for quite a number of weeks.

The only thing more eye-catching than Kenny Atkinson's dish

in this clip is the moustache worn by comedian Marcus Brigstocke.

Check this one out.

Great to have you back on the show.

I know you want to get this pork straight on.

This wants to get in the oven. We've got the tenderloin of pork.

Tenderloin of pork, really cheap. Really lean. Not a lot of fat.

-I want to get it straight in.

-Straight in the pan, first of all.

-A bit of colour on there. It wants about seven minutes.

-Yeah.

The name of this dish?

Pan roasted pork tenderloin with pease pudding and pickled baby carrots.

-Pea pudding?

-Pease pudding or pea?

-Pease pudding.

Sorry, it's the accent.

Cheek.

-He's started.

-I was gentle with you.

-Relax now.

But you have different names for it up there.

-You could call it pease porridge.

-Pease porridge?

That's another name for it. There's two variations.

You have the yellow split peas, which we tend to do as cold pease pudding.

-Also known as Tyneside pate.

-Tyneside pate!

-Brilliant.

-We're doing the hot version, we use the green split peas.

Get that in the oven, James.

Straight in. I'm going to get my...

This is a pea puree,

not to be mistaken with what you're doing here.

We've got the shallots, a bit of garlic in there.