Episode 42

0:00:02 > 0:00:04Good morning. There's a fabulous feast of fantastic food

0:00:04 > 0:00:05coming up in today's Best Bites.

0:00:27 > 0:00:28Welcome to the show.

0:00:28 > 0:00:30We've got these great gourmet moments

0:00:30 > 0:00:34from the Saturday Kitchen archives to share with you today.

0:00:34 > 0:00:37Sweet pumpkin pastries I made for radio presenter Zoe Ball.

0:00:37 > 0:00:40Oh, James, that is so good.

0:00:40 > 0:00:41- Happy with that?- Oh!

0:00:41 > 0:00:45Jose Pizarro makes some of the best Spanish food I've ever tasted,

0:00:45 > 0:00:48and his spicy chicken wings with braised peas

0:00:48 > 0:00:53are definitely up there in my top 10 of Saturday Kitchen's best dishes.

0:00:53 > 0:00:56Spooks actress Sophia Myles faces her Food Heaven or Food Hell.

0:00:56 > 0:01:00There was monkfish with pata negra ham ready for Food Heaven,

0:01:00 > 0:01:03or a trio of crab dishes with chilli jam and spinach

0:01:03 > 0:01:05lying in wait for Food Hell.

0:01:05 > 0:01:07Find out what she gets at the end of the show.

0:01:07 > 0:01:10Before we dive into any of that classy lot,

0:01:10 > 0:01:14here's Si King from the Hairy Bikers bringing us back down to earth.

0:01:14 > 0:01:16What are we cooking, boss?

0:01:16 > 0:01:18Right, James. We're going to look at this.

0:01:18 > 0:01:22We've got this fantastic, fantastic halibut steak here.

0:01:22 > 0:01:25We're going to have some lovely crab cakes.

0:01:25 > 0:01:27- Crab cakes.- With salsa verde.

0:01:27 > 0:01:31Those - this is a cue - cut in half, stuck in the oven.

0:01:31 > 0:01:32That's for me, then.

0:01:32 > 0:01:35- That for you. - And roasted tomatoes, then?

0:01:35 > 0:01:37Roasted tomatoes, yeah. It's great. Love it.

0:01:37 > 0:01:39- So that's us.- That's that.

0:01:39 > 0:01:43- Right, OK, fire away, then. - Right, what I'm going to do

0:01:43 > 0:01:46- is get on with the crab cakes.- OK.

0:01:46 > 0:01:50Now, boiled potato shredded into a bowl.

0:01:50 > 0:01:54Now, Dave mentioned this programme that you're up to at the moment,

0:01:54 > 0:01:57but one interesting thing that I was reading about it...

0:01:57 > 0:01:58Oh, are we(?)

0:01:58 > 0:02:01Well, I thought I was the pastry boy,

0:02:01 > 0:02:04and you're making a wedding cake, is that right?

0:02:04 > 0:02:05Yes!

0:02:07 > 0:02:10- It's more what the BBC call "jeopardy television".- First of all,

0:02:10 > 0:02:14how on earth do you get a bride to agree for you guys to do that?

0:02:14 > 0:02:17Oh, she's good fun, God love her little cotton socks.

0:02:17 > 0:02:19She'll be fine.

0:02:19 > 0:02:21If you're watching at home, we'll make sure it's OK.

0:02:21 > 0:02:23- Oh, you haven't made it yet?- Oh, no.

0:02:23 > 0:02:26No, just about 12 hours before. It'll be fine.

0:02:26 > 0:02:29- We've been on a course, though.- Oh, yeah.

0:02:29 > 0:02:30Like a Care in the Community one!

0:02:30 > 0:02:32THEY LAUGH

0:02:33 > 0:02:36- Right.- Now, to this.

0:02:36 > 0:02:39I'm going to take that off, cos it's as hot as Hades.

0:02:39 > 0:02:42I've got some brown crab meat and some white crab meat.

0:02:42 > 0:02:44The reason that we mix it is because

0:02:44 > 0:02:45there's an intensity of flavour

0:02:45 > 0:02:47in the brown meat that you don't get,

0:02:47 > 0:02:50and there's a textural difference too between the brown and the white.

0:02:50 > 0:02:53- While he's over there, I'll go over here...- So that all goes in.

0:02:53 > 0:02:55..and place the tomatoes in the oven.

0:02:55 > 0:02:58That smoke, don't panic, that's my veal chop. But carry on!

0:02:58 > 0:03:01- Nobody's noticed.- Is that your veal chop? Is it burning already?!

0:03:01 > 0:03:02- No! Carry on.- Fire brigade!

0:03:02 > 0:03:04Aargh!

0:03:04 > 0:03:06That must be a "here's one I forgot about earlier"!

0:03:06 > 0:03:08Here's one I've left in the oven earlier!

0:03:08 > 0:03:09Sorry, hang on.

0:03:09 > 0:03:14Now we're going to put a little bit of anchovy essence in.

0:03:14 > 0:03:17I promise I wouldn't say about this, but the reason Si looks so slim,

0:03:17 > 0:03:19he's actually tucked his shirt in.

0:03:19 > 0:03:22- I have! Well, look!- Cos this morning he woke up in that shirt.

0:03:22 > 0:03:23He looked like a windsock.

0:03:23 > 0:03:26I look like a badly mixed strawberry Mivvi with this shirt on, don't I?

0:03:26 > 0:03:30- What have we got here, then?- I've just put some anchovy essence in.

0:03:30 > 0:03:32Right, that's you now, Martin, you're for it!

0:03:32 > 0:03:35And then we're going to have some salt.

0:03:35 > 0:03:37- An egg?- Yeah, an egg.

0:03:37 > 0:03:40Little bit of lemon juice. Half a lemon. Whack it in there.

0:03:40 > 0:03:42Dead, dead simple. Dead easy.

0:03:42 > 0:03:45And just balance the flavours as you go through.

0:03:45 > 0:03:48- You're using the brown and the white meat?- It's important, that,

0:03:48 > 0:03:51because not only is there a textural difference, but a flavour difference.

0:03:51 > 0:03:53I'm going to start cooking this.

0:03:53 > 0:03:55Aye, if you could put the halibut on, that'd be grand, mate.

0:03:55 > 0:03:57There you go. Salt and pepper.

0:03:57 > 0:03:59Now, you cook it in a lot of butter.

0:03:59 > 0:04:02I do cook it in a lot of butter, because... I like it.

0:04:02 > 0:04:06- That much butter, yeah? - Yeah, because what we want to do is,

0:04:06 > 0:04:07as we go through the process

0:04:07 > 0:04:09of cooking it, we baste it, you see.

0:04:09 > 0:04:12Don't worry! It doesn't absorb. There's lots left in the pan.

0:04:12 > 0:04:14Look at their faces!

0:04:14 > 0:04:17- They're like, "Oh, my God." - Fat means flavour!- OTHERS:- Yeah!

0:04:17 > 0:04:20And anyway, we've got some cardiac paddles just off to the left.

0:04:20 > 0:04:23- It'll be fine.- Don't be mean, rot your spleen.- Exactly, Dave.

0:04:23 > 0:04:26These are large pieces of fish. They want to cook decently enough.

0:04:26 > 0:04:28You need to get them cooked, yeah.

0:04:28 > 0:04:31And next, big seasoning, pepper and stuff. Grand.

0:04:31 > 0:04:35Right, and we've got to get a spoon, and we're going to mix this.

0:04:35 > 0:04:37This needs to be mixed really,

0:04:37 > 0:04:38really, really well.

0:04:38 > 0:04:40- Now, halibut.- Yes.

0:04:40 > 0:04:42- Fantastic fish, isn't it?- Wonderful.

0:04:42 > 0:04:44It's like a swimming cow. It's all meat, isn't it?

0:04:44 > 0:04:46Meat and muscle and gorgeousness.

0:04:46 > 0:04:48- A swimming cow? Right. - A swimming cow.

0:04:48 > 0:04:51They're terrible to catch, you know. The necks are huge. Anyway.

0:04:51 > 0:04:53- Right, we've got those in?- Yeah.

0:04:53 > 0:04:55The fishcakes, I absolutely love crab cakes.

0:04:55 > 0:04:58The thing about it is, you've got to use dry potato.

0:04:58 > 0:05:01- That's a common mistake with fishcakes.- Must do.

0:05:01 > 0:05:03- So these have been dried?- Yes, yes.

0:05:03 > 0:05:05Dead important, that. Absolutely.

0:05:05 > 0:05:08- Alternatively, you can use baked potato, of course.- Yeah, you can.

0:05:08 > 0:05:10That gives an extra dimension.

0:05:10 > 0:05:12- Fresh crab. Must be. - Must be fresh crab.

0:05:12 > 0:05:15The other thing is as well, a good and handy tip -

0:05:15 > 0:05:17you can make your fishcakes up,

0:05:17 > 0:05:20make them up early

0:05:20 > 0:05:21and stick them in the fridge,

0:05:21 > 0:05:25cos they'll hold together a lot better, yeah?

0:05:25 > 0:05:29So we want to just form these into a crab cake.

0:05:29 > 0:05:31We're using these little Japanese crumbs that I use as well.

0:05:31 > 0:05:34- Brilliant.- They've kind of become trendy, I think.

0:05:34 > 0:05:36Another ingredients that has become fashionable.

0:05:36 > 0:05:39More chefs use them, but they do help crisp it up.

0:05:39 > 0:05:41Well, it's just that lovely textural thing again,

0:05:41 > 0:05:43and they look great, you know?

0:05:43 > 0:05:45Can I just ask, though, why do you use...

0:05:45 > 0:05:47why don't you use fresh ones?

0:05:47 > 0:05:49Why are dried ones better?

0:05:49 > 0:05:52Well, I'll give you a feel of them later on, Madam,

0:05:52 > 0:05:53if you know what I mean!

0:05:53 > 0:05:57But they're really, really crispy and dry and crunchy, and it's just a...

0:05:57 > 0:06:00I'll give you some we've done and you can pop them in the crumb there.

0:06:00 > 0:06:04- Smashing.- They're almost halfway to corn flakes.- Exactly that.

0:06:04 > 0:06:05I think they dry out the bread and grate them

0:06:05 > 0:06:08and shred them up, which causes the...

0:06:08 > 0:06:11- when you fry them, it keeps them nice and crisp.- Right.

0:06:11 > 0:06:13It's great just to dip raw prawns into.

0:06:13 > 0:06:14Do you want me to do another few?

0:06:14 > 0:06:16I'll do another few while you can explain to us

0:06:16 > 0:06:19what goes in this next thing, this salsa verde.

0:06:19 > 0:06:22This salsa verde, I love dishes like this. Salsa verde's fantastic.

0:06:22 > 0:06:23It looks great on the plate,

0:06:23 > 0:06:25it's a great eat, and what we're going to do,

0:06:25 > 0:06:28- traditionally you don't put tarragon in salsa verde, do you?- No.

0:06:28 > 0:06:31We do, cos we're going with fish.

0:06:31 > 0:06:33We put some tarragon in there,

0:06:33 > 0:06:34some mint...

0:06:36 > 0:06:38..and then you just blitz it.

0:06:38 > 0:06:41And you put a load of parsley in as well.

0:06:41 > 0:06:42It is a great accompaniment

0:06:42 > 0:06:45if you want to serve just halibut on its own.

0:06:45 > 0:06:46Absolutely, it's brilliant.

0:06:46 > 0:06:49I've just come back from holiday last night in Nova Scotia,

0:06:49 > 0:06:51and seafood there is fantastic,

0:06:51 > 0:06:53and it's cheap.

0:06:53 > 0:06:57Well, it's supply and demand, though, John, isn't it?

0:06:57 > 0:06:59If people are eating it, they're going to supply it,

0:06:59 > 0:07:02and that's a constant frustration for us in the UK.

0:07:02 > 0:07:07I wish people would just eat more meat, or more fish, even!

0:07:07 > 0:07:10Eat more meat! Even though you like fish.

0:07:10 > 0:07:13And now, what we're going to put in the salsa verde is some anchovy...

0:07:14 > 0:07:16..some capers...

0:07:16 > 0:07:18Now, the capers need to be salted.

0:07:20 > 0:07:22I don't like the acidity to the other ones.

0:07:22 > 0:07:24Rinse them off, put them in.

0:07:24 > 0:07:26It's lovely. All that in there.

0:07:26 > 0:07:28And now with the fishcakes,

0:07:28 > 0:07:30basically all you do is warm these up?

0:07:30 > 0:07:31Yeah, fundamentally.

0:07:31 > 0:07:33Turn them over, don't overcook them.

0:07:33 > 0:07:35Two cloves of garlic.

0:07:35 > 0:07:36I'll just flick those over.

0:07:36 > 0:07:37Oh, look at that.

0:07:37 > 0:07:39I'll just use that lemon.

0:07:39 > 0:07:42Waste not, want not, eh? Some lemon juice.

0:07:42 > 0:07:43Do you a little wedge.

0:07:43 > 0:07:45Blitz it, and as you're blitzing it...

0:07:45 > 0:07:49I'm terrible with these things, you know. Where does that go?

0:07:49 > 0:07:52Go on, James, sort it out. That's it. We're off.

0:07:52 > 0:07:53Hold that down.

0:07:54 > 0:07:58Right. And then what we're going to do, with some olive oil...

0:07:58 > 0:08:01I'm looking after everything. I've got that cooking, that...

0:08:01 > 0:08:03Go on, crack on!

0:08:03 > 0:08:05I've got that, I've cooked the fish,

0:08:05 > 0:08:07I'm doing the crab cakes.

0:08:07 > 0:08:08What are you doing?

0:08:08 > 0:08:09Turn them crab cakes, James.

0:08:09 > 0:08:10There you go.

0:08:13 > 0:08:16Oh, look at that. It's nearly verde'd in the terms of a salsa.

0:08:16 > 0:08:18Oh, what! Are you all right?

0:08:18 > 0:08:20Do you come here often?

0:08:20 > 0:08:22They're funny for twins, aren't they?

0:08:22 > 0:08:24Don't look anything like each other.

0:08:24 > 0:08:26- Thank you!- Well, they do!

0:08:26 > 0:08:28- Do they?- Yes. A little bit.

0:08:28 > 0:08:30Right, halibut. It's ready.

0:08:30 > 0:08:32Is it? Marvellous. Right.

0:08:32 > 0:08:35We're going to spoon this lovely salsa verde out.

0:08:35 > 0:08:37On the plate here.

0:08:37 > 0:08:39Which'd be good!

0:08:39 > 0:08:40Do you want me to plate it as well?

0:08:40 > 0:08:42No, no, no. It's all right.

0:08:42 > 0:08:45- Calm down. It's fine. - Breathe, breathe!- I'm breathing!

0:08:45 > 0:08:47Anger management classes, I'm doing well.

0:08:47 > 0:08:50We haven't hit each other yet, that's always good.

0:08:50 > 0:08:52And then just plate it up.

0:08:52 > 0:08:53What you want is,

0:08:53 > 0:08:55as you're eating the halibut,

0:08:55 > 0:08:58you want the halibut to sit on that verde,

0:08:58 > 0:09:01so when you do eat it,

0:09:01 > 0:09:04you eat through and you get the verde as well.

0:09:04 > 0:09:05It's lovely. Put a little bit of...

0:09:05 > 0:09:07The roasted tomatoes,

0:09:07 > 0:09:12these are the ones with the little bit of balsamic in there as well.

0:09:12 > 0:09:14- Keep it sharp. I'll move that to one side.- That's it.

0:09:14 > 0:09:17- And the fish goes on the top. - Fish on there like that.

0:09:17 > 0:09:21If you want to, if you're feeling slightly, you know...

0:09:21 > 0:09:24you just put another little...

0:09:24 > 0:09:26Yes. That's it.

0:09:26 > 0:09:29And just a little salsa verde on there.

0:09:29 > 0:09:30Like we did in rehearsal.

0:09:30 > 0:09:32- Remind us what that is again.- OK.

0:09:32 > 0:09:34That's pan-fried halibut

0:09:34 > 0:09:37with crab cakes and oven-roast tomatoes.

0:09:37 > 0:09:41- With a cheffy...- A cheffy twisty salsa verde kind of thingy on it.

0:09:41 > 0:09:43- Splodge.- Yes.- There you go.

0:09:47 > 0:09:48There you go.

0:09:48 > 0:09:50I feel as if I just helped on that dish, but there we go.

0:09:50 > 0:09:53How dare you! THEY LAUGH

0:09:53 > 0:09:54Have a seat, have a seat.

0:09:54 > 0:09:57Wait a minute, John, I just need to do that.

0:09:57 > 0:09:59Oh, yes.

0:09:59 > 0:10:01Dive in. Tell us what you think.

0:10:01 > 0:10:03Wow, yeah.

0:10:03 > 0:10:04You'd love Nova Scotia,

0:10:04 > 0:10:07cos there's lots of fish and lots of bikers.

0:10:07 > 0:10:09- Bikers everywhere.- Bikers!

0:10:09 > 0:10:11It's a match made in heaven, fish and bikers!

0:10:11 > 0:10:14It's a bit smelly in the leathers, but other than that(!)

0:10:14 > 0:10:17- Ooh!- What do you think?- Love it. Absolutely delicious.

0:10:17 > 0:10:21I think like you said before, the secret is fresh crab.

0:10:21 > 0:10:23- That's the most important thing. - Most important.

0:10:23 > 0:10:25The white and the dark meat really work well.

0:10:25 > 0:10:27Yes, it's that textural thing and the flavour thing.

0:10:27 > 0:10:29Big intensities in both, but great.

0:10:29 > 0:10:31- Happy with that?- Yeah.

0:10:36 > 0:10:39Coming up, I'll be making sweet pumpkin pastries

0:10:39 > 0:10:41for radio DJ Zoe Ball,

0:10:41 > 0:10:43but here's the brilliant Rick Stein.

0:10:47 > 0:10:49'I'm a bit like a train spotter

0:10:49 > 0:10:52'when it comes to watching the unloading of fishing boats.

0:10:52 > 0:10:54'Always have been and always will be.

0:10:54 > 0:10:57'I suppose it's because you never know what they'll bring home.

0:10:57 > 0:10:58'It's so interesting.

0:10:59 > 0:11:02'It doesn't matter whether it's a tropical location or the cold,

0:11:02 > 0:11:06'slippery decks of a Padstow trawler bringing home fish

0:11:06 > 0:11:09'that, fortunately, I know the names of.'

0:11:11 > 0:11:13Just look at those. What do you think of those?

0:11:13 > 0:11:15They're lemon sole, right?

0:11:15 > 0:11:18Now, do you think that's a cheap and nasty fish,

0:11:18 > 0:11:21or do you think it's something a bit special?

0:11:21 > 0:11:23If you went to Plymouth market in late March

0:11:23 > 0:11:26and you saw those lying on the slab in the market,

0:11:26 > 0:11:30would you think they were some of the best fish in the world or not?

0:11:30 > 0:11:33Well, I would, but there's only one way of cooking lemon sole,

0:11:33 > 0:11:35and that's actually to grill it whole.

0:11:35 > 0:11:37If you take them off the bone, I always think they're

0:11:37 > 0:11:40a bit of a disappointment, mainly cos they're so soft.

0:11:40 > 0:11:42I'm just trimming them now, by the way,

0:11:42 > 0:11:44just taking these side fins off,

0:11:44 > 0:11:46mainly because the flesh is so soft,

0:11:46 > 0:11:48it doesn't look very appetising.

0:11:48 > 0:11:52Actually, the flavour, I think, is second to none.

0:11:52 > 0:11:55I've come up with what I think is very, very nice,

0:11:55 > 0:11:56what we call a hard butter sauce,

0:11:56 > 0:12:00that sort of butter whizzed up in a robot coupe

0:12:00 > 0:12:02or one of those things with flavours.

0:12:02 > 0:12:04I was thinking about all those fresh flavours of Thailand

0:12:04 > 0:12:08like ginger, lemongrass, lime.

0:12:08 > 0:12:10I thought of coriander, but it's a bit too strong,

0:12:10 > 0:12:12so I just thought parsley,

0:12:12 > 0:12:15cos I wanted it just a bit restrained, a bit sort of European.

0:12:15 > 0:12:18Now, I just think I'll add a little bit of an extra Thai flavour,

0:12:18 > 0:12:21some fish sauce, about a tablespoon or so.

0:12:21 > 0:12:23Maybe a little bit more.

0:12:23 > 0:12:26And finally, we've got to have some fresh lime juice as well.

0:12:26 > 0:12:28About two teaspoons.

0:12:28 > 0:12:33A nice big lump of butter, and off we go for 20 seconds.

0:12:37 > 0:12:40Just whizz this out onto this piece of clingfilm here.

0:12:40 > 0:12:45Roll this up into a neat little sausage shape.

0:12:45 > 0:12:46And into the fridge.

0:12:49 > 0:12:52Good. To prepare the lemon sole for grilling,

0:12:52 > 0:12:55first we brush the white side, the underside,

0:12:55 > 0:12:57with plenty of melted butter

0:12:57 > 0:13:00and a good lot of salt and plenty of pepper.

0:13:00 > 0:13:02I really like pepper on lemon sole.

0:13:02 > 0:13:06I like pepper on virtually anything, freshly ground, that is.

0:13:06 > 0:13:09Turn it over, do exactly the same on the other side.

0:13:09 > 0:13:11Plenty of melted butter,

0:13:11 > 0:13:15plenty more salt, and plenty more pepper.

0:13:15 > 0:13:17And now to grill it.

0:13:17 > 0:13:21So just slide that under that salamander there.

0:13:21 > 0:13:25One of the things I really love about grilling lemon sole is

0:13:25 > 0:13:26the smell of the skin as it blisters.

0:13:26 > 0:13:28It just reminds me of...

0:13:28 > 0:13:31I once said in another programme about scallops,

0:13:31 > 0:13:33it's the same sort of smell.

0:13:33 > 0:13:35It sort of smells like hot beaches again.

0:13:36 > 0:13:40The theory is that you've got to be complicated with fish.

0:13:40 > 0:13:42I once heard a report,

0:13:42 > 0:13:45you could never get a Michelin star for just grilling fish.

0:13:45 > 0:13:48Well, I don't think I want to repeat to you now

0:13:48 > 0:13:50what I think of that sort of comment, actually.

0:13:51 > 0:13:55Just look at that. I mean, it's just brilliant.

0:13:57 > 0:14:00I love lemon sole when it's grilled like that.

0:14:00 > 0:14:02Look at the way the skin's all blistered.

0:14:02 > 0:14:06I'll just free it a bit with this thin-bladed filleting knife.

0:14:06 > 0:14:11Just lift that up with a fish slice and onto the plate.

0:14:11 > 0:14:14And now the hard butter. It's been in the fridge

0:14:14 > 0:14:16for about an hour so that it's nice and firm now.

0:14:16 > 0:14:19This is all the sauce you need for this lemon sole.

0:14:19 > 0:14:22Cut this into neat rounds.

0:14:23 > 0:14:27So I think we'll put three of these right down the backbone like that.

0:14:29 > 0:14:32That's good. Don't want too many, don't want to overdo it.

0:14:32 > 0:14:34I'm just going to bung these under the grill again

0:14:34 > 0:14:35just to take the edge off it,

0:14:35 > 0:14:38just so that the butter starts to melt a little

0:14:38 > 0:14:39and run down the fish,

0:14:39 > 0:14:42cos it just looks so appetising like that.

0:14:43 > 0:14:45So, a nice wedge of lime

0:14:45 > 0:14:49and a nice piece of parsley, and that's it.

0:14:49 > 0:14:51Do you know something I think about food?

0:14:51 > 0:14:55You know when something's right when it needs no more, no less,

0:14:55 > 0:14:58when it's right, and that dish is right.

0:15:02 > 0:15:04We're in Chesapeake Bay, Maryland,

0:15:04 > 0:15:07home of the legendary striped bass.

0:15:07 > 0:15:11This is the lure we're going to use for the striped bass.

0:15:11 > 0:15:13In Padstow, we just have these little feathers,

0:15:13 > 0:15:16but this is like drama in lurid yellow,

0:15:16 > 0:15:20cos you've got the little fish here being chased by the big fish here.

0:15:20 > 0:15:23I don't think much for bass' taste. I wouldn't go for that.

0:15:23 > 0:15:25But it looks like a child's mobile.

0:15:25 > 0:15:28You know, the sort of thing you hang over a cot.

0:15:28 > 0:15:31And it's like something coming out of their worst nightmare.

0:15:31 > 0:15:33Something chasing you like this. Look at that!

0:15:33 > 0:15:36Anyway, apparently it catches a fish,

0:15:36 > 0:15:39so we're just going to sling it overboard and have a go.

0:15:46 > 0:15:48'Now, this is Buddy.

0:15:48 > 0:15:51'In true American style, he's reassuringly over the top

0:15:51 > 0:15:54'with all these rings on his fingers. Bells on his toes?

0:15:54 > 0:15:57'I don't know. But I'm after this striped bass.

0:15:57 > 0:16:00'I've spoken to cooks who rave about their quality.

0:16:00 > 0:16:03'It's one hell of a big, beefy, bouncy fish.'

0:16:03 > 0:16:05Thanks.

0:16:05 > 0:16:06'Like all things America,

0:16:06 > 0:16:10it's bigger and bouncier than the bass we have at home.

0:16:10 > 0:16:13I mean, we're used to taking...

0:16:13 > 0:16:16in Padstow, a three-pound bass is...

0:16:16 > 0:16:19hang on a sec.

0:16:19 > 0:16:23That's a striped bass. It's about that length there.

0:16:23 > 0:16:26A three-pound bass is a real catch.

0:16:26 > 0:16:30But this ain't a three-pound bass, I can tell you that!

0:16:30 > 0:16:33It feels like a sheep on the end of there!

0:16:40 > 0:16:41Wow, blimey!

0:16:46 > 0:16:49You know, I was joking about bass in Padstow before.

0:16:49 > 0:16:53It's just nothing compared with this. This is like serious sport.

0:16:53 > 0:16:56I mean, the weight on that and the power whenever it...

0:16:56 > 0:16:58- Big fish.- ..fights against you,

0:16:58 > 0:16:59it's just awesome.

0:17:01 > 0:17:04Wow, look at that.

0:17:05 > 0:17:07Blimey!

0:17:09 > 0:17:12Fantastic! That is a serious fish.

0:17:13 > 0:17:16HE LAUGHS

0:17:18 > 0:17:20Shall we keep that one?

0:17:21 > 0:17:23Stick that on the barbie, eh?

0:17:33 > 0:17:37Well, I must say, I was quite overwhelmed with that striped bass.

0:17:37 > 0:17:39It's quite the biggest fish I've ever caught.

0:17:39 > 0:17:42And look at that fillet that's cut off it.

0:17:42 > 0:17:46I mean, that is pure, beautiful, meaty fish,

0:17:46 > 0:17:48and it smells so delicious.

0:17:48 > 0:17:50And it should, cos I only caught it about an hour ago.

0:17:50 > 0:17:54And I'm going to pan-fry that and serve it with succotash,

0:17:54 > 0:17:56which is this American Indian dish,

0:17:56 > 0:17:59and it's made with corn - sweetcorn, that is -

0:17:59 > 0:18:02and butter beans, and a little bit of smoked pork.

0:18:02 > 0:18:03It's like a vegetable stew.

0:18:03 > 0:18:07So first of all, some diced salt-smoked pork or bacon.

0:18:07 > 0:18:09It's very important for this dish,

0:18:09 > 0:18:11cos it's one of the main flavours in the succotash,

0:18:11 > 0:18:14to have really good smoked bacon, and this is.

0:18:14 > 0:18:17Add a little bit of oil there, cos it's just sticking a little bit.

0:18:17 > 0:18:19We just want to turn that over

0:18:19 > 0:18:22and cook it down till it's picking up a nice golden colour,

0:18:22 > 0:18:24cooking in its own fat,

0:18:24 > 0:18:26and I can just add some chopped onions.

0:18:26 > 0:18:29I'm quite pleased to be back over this side of the world

0:18:29 > 0:18:31cooking with...

0:18:31 > 0:18:34starting dishes with things like onion and bacon,

0:18:34 > 0:18:36because how many dishes start like that?

0:18:36 > 0:18:40So many, and yet we've been over in Thailand and India

0:18:40 > 0:18:43and every dish seemed to start with garlic and ginger

0:18:43 > 0:18:47and then some sort of curry paste, so it's really good being back here,

0:18:47 > 0:18:50some good sort of Western flavours like onion and bacon.

0:18:50 > 0:18:52And now to add the butter beans.

0:18:52 > 0:18:54I soaked those for about 24 hours,

0:18:54 > 0:18:56so they're good and soft and soaked already.

0:18:56 > 0:19:00They just need about 25 minutes cooking so stir those in,

0:19:00 > 0:19:02and some good chicken stock.

0:19:02 > 0:19:04So, good, fresh chicken stock.

0:19:04 > 0:19:07And now I'm going to just season that with plenty of salt.

0:19:07 > 0:19:09OK, now we just leave that

0:19:09 > 0:19:12for about 25 minutes to cook through.

0:19:12 > 0:19:16While I'm doing that, I'm just going to prepare the sweetcorn.

0:19:16 > 0:19:21Of course, you can use frozen or tinned sweetcorn for this dish,

0:19:21 > 0:19:23but it's almost worth waiting

0:19:23 > 0:19:27till you get some sweetcorn over in England to use that.

0:19:27 > 0:19:30And this dish has about three of those in there.

0:19:31 > 0:19:34Now, we can add that sweetcorn to the beans.

0:19:34 > 0:19:36Just stir that round, and now some cream.

0:19:36 > 0:19:39Notice that's all reduced down, that stock, now,

0:19:39 > 0:19:41and just bring it back with a bit of cream,

0:19:41 > 0:19:43about a couple of ounces or so.

0:19:44 > 0:19:46Now, finally, we're just going to put

0:19:46 > 0:19:47some chopped chives in there,

0:19:47 > 0:19:50give a nice little onion flavour to finish it off,

0:19:50 > 0:19:53but it also looks really nice, those flecks of green in there.

0:19:53 > 0:19:57So that's fine. And now to cook a striped bass.

0:19:58 > 0:20:03Get this frying pan, get that on the heat.

0:20:03 > 0:20:05A little bit of oil in the pan.

0:20:05 > 0:20:08And this time, we're just going to add a little knob of butter.

0:20:08 > 0:20:12Butter's a good thing for colouring up pale fillets of fish.

0:20:12 > 0:20:17It just gives it a nice brown colour in addition to the frying.

0:20:17 > 0:20:20And now two pieces of exquisite striped bass.

0:20:20 > 0:20:21Look at those fillets.

0:20:21 > 0:20:23Look at the way they just sort of go like that

0:20:23 > 0:20:25when you put them in. That's how fresh they are.

0:20:25 > 0:20:27Just going to have to push them down

0:20:27 > 0:20:29back in there until the skin's cooked.

0:20:29 > 0:20:32And this way of frying is very satisfactory.

0:20:32 > 0:20:35You don't need to use any coating like flour or cornmeal

0:20:35 > 0:20:37or anything like that,

0:20:37 > 0:20:39but what you do is cook it for the most part on the skin,

0:20:39 > 0:20:43skin-side down, and that really crisps the skin up

0:20:43 > 0:20:45and gives it a lovely colour.

0:20:45 > 0:20:48And actually, what fish do you use back in Britain?

0:20:48 > 0:20:51Cos you ain't going to get any striped bass, that's for sure.

0:20:51 > 0:20:53If you're lucky enough to get a bass of that sort of size

0:20:53 > 0:20:58or maybe six, eight pounds, it'd be great.

0:20:58 > 0:21:00It'd be the best fish possible.

0:21:00 > 0:21:03But I think one of the cod family is great for this dish too,

0:21:03 > 0:21:08like hake or haddock or cod itself would be absolutely fine.

0:21:08 > 0:21:10Wow, look at the colour on that.

0:21:10 > 0:21:13Looks like a sort of well-seasoned mahogany or something.

0:21:13 > 0:21:15Fantastic, that.

0:21:15 > 0:21:18I mean, so much in cooking's about visual appeal.

0:21:18 > 0:21:21Look at the succotash. It's sort of fresh and golden,

0:21:21 > 0:21:24and we just haven't cooked the corn too much,

0:21:24 > 0:21:26so it's nice and crunchy, I hope.

0:21:26 > 0:21:29And I just have the feeling that this is one of those

0:21:29 > 0:21:31"this'll convert you to seafood" dishes.

0:21:31 > 0:21:34The skin of a fish like that is so appetising

0:21:34 > 0:21:35when you cut into the bass.

0:21:35 > 0:21:39You've got this brown coating and inside it's milky white.

0:21:39 > 0:21:41It's just like a real pleasure moment,

0:21:41 > 0:21:43and you just think, "Wow."

0:21:43 > 0:21:47It just accentuates the whiteness of the inside of the flesh.

0:21:48 > 0:21:52Mmm. Oh, gosh, it's good.

0:21:52 > 0:21:55So nice and firm, cos it was only caught this morning.

0:21:55 > 0:21:58It's still, as they say, stiff fresh. It's just wonderful.

0:22:01 > 0:22:04Well, I'm on my way to Bowen's Island in South Carolina.

0:22:04 > 0:22:07It's quite a nice story behind why I'm here, really,

0:22:07 > 0:22:09because there's this journalist in Philadelphia

0:22:09 > 0:22:10who wrote me a letter.

0:22:10 > 0:22:15Well, she'd heard I was making a seafood programme from the States,

0:22:15 > 0:22:19and she said one of the best-kept seafood secrets

0:22:19 > 0:22:22in the whole of the eastern seaboard was Bowen's Island,

0:22:22 > 0:22:25and I just sort of had this image in my mind, and I've always had it,

0:22:25 > 0:22:28I've always wanted to do this,

0:22:28 > 0:22:33to go somewhere on the eastern seaboard and find a seafood shack.

0:22:33 > 0:22:38You know, a sort of sun-bleached, bare boards

0:22:38 > 0:22:43and just nothing to eat but simple shrimp, lobster,

0:22:43 > 0:22:48oysters, clams on open tables, maybe no tablecloths,

0:22:48 > 0:22:50and just throw the oysters into a bucket

0:22:50 > 0:22:53when you'd finished them. So I'm hopeful.

0:22:58 > 0:23:02This is it, the ultimate oyster experience.

0:23:02 > 0:23:05They've been cooking oysters like this since the last war

0:23:05 > 0:23:07and it hasn't changed a bit.

0:23:10 > 0:23:12The Bowen family that own the island,

0:23:12 > 0:23:15they just take the oysters, put them on a hot piece of steel

0:23:15 > 0:23:18and cover them with a wet burlap - I love that word, American word -

0:23:18 > 0:23:20burlap sack to trap the steam.

0:23:22 > 0:23:25They steam them for about 10 minutes and then they just

0:23:25 > 0:23:28shove all of them into the centre of a table

0:23:28 > 0:23:30and it's just totally classless.

0:23:30 > 0:23:32There's lawyers, lovers, politicians.

0:23:32 > 0:23:35Everybody mixes together.

0:23:35 > 0:23:38Their link is the consuming love of oysters.

0:23:38 > 0:23:41It's not to everybody's tastes, this way of eating,

0:23:41 > 0:23:43but honestly, it is to mine.

0:23:43 > 0:23:48I've been to lots of three-star restaurants all over the world

0:23:48 > 0:23:50and had some great food and all that,

0:23:50 > 0:23:52but this really beats it, for me.

0:23:52 > 0:23:57I'm just sitting here eating these oysters just straight out of...

0:23:57 > 0:23:59Just over there.

0:23:59 > 0:24:03These nice, little dipping sauces. What more could you want?

0:24:03 > 0:24:10It's just so satisfying and as you can see, it's so prosaic.

0:24:10 > 0:24:13There's no illusions about this place.

0:24:13 > 0:24:16What you see is what you get. I mean, you sort of

0:24:16 > 0:24:20get this image of America being so clinical and wholesome

0:24:20 > 0:24:22and everything's working so wonderfully well.

0:24:22 > 0:24:25You come here and it's just like...

0:24:25 > 0:24:29newspapers, big piles of oysters thrown on to an old fire,

0:24:29 > 0:24:32steam everywhere, burlap sacks.

0:24:32 > 0:24:35You think, "This is a great country."

0:24:35 > 0:24:39This is what I've really dreamed of finding.

0:24:39 > 0:24:42I'm thinking I can go all the way around the world.

0:24:42 > 0:24:46I can, as I do, go in the best restaurants in the world,

0:24:46 > 0:24:50but I bet you, this is the place I'll remember best.

0:24:56 > 0:24:59There's two things that I'll remember

0:24:59 > 0:25:01about the cooking of South Carolina.

0:25:01 > 0:25:05First, shrimp. Second, oysters.

0:25:05 > 0:25:07Here, the oysters grow everywhere,

0:25:07 > 0:25:11and the locals have a right in law to pick them when they're in season.

0:25:11 > 0:25:15There's so many of them that just grow together in big clumps

0:25:15 > 0:25:20and Goat Lafayette lives for them, so how does he like to eat them?

0:25:20 > 0:25:24Sometimes we roast it. The same thing, you know.

0:25:24 > 0:25:28We don't cook it up like some people cook it up.

0:25:28 > 0:25:33Swanked up - we don't eat it like that. We like it with the milk in it.

0:25:33 > 0:25:37Oysters are a main part of South Carolinian gumbo.

0:25:37 > 0:25:39Gumbo's not just from New Orleans.

0:25:39 > 0:25:43Here they have a special way of making it.

0:25:43 > 0:25:46First of all, you need to make a really good stock -

0:25:46 > 0:25:51vegetables like carrot, onion, parsley, shrimp peelings,

0:25:51 > 0:25:57crab shells and plenty of chicken wings.

0:25:57 > 0:26:01Fresh bay leaves, celery - I forgot to mention that. Plenty of that.

0:26:01 > 0:26:05Simmer for about 40 minutes to make a really good stock.

0:26:05 > 0:26:08I may not be a gumbo aficionado

0:26:08 > 0:26:10but the secret I know is a really good stock.

0:26:10 > 0:26:13Now for the gumbo and first of all, the roux,

0:26:13 > 0:26:18and what could be better for making a roux than bacon grease.

0:26:18 > 0:26:20This is real South bacon grease.

0:26:20 > 0:26:24It doesn't taste like lard, it takes a lot finer. Beautiful stuff.

0:26:24 > 0:26:27Much were interesting than butter

0:26:27 > 0:26:31but if you haven't got good bacon grease for your gumbo, use butter.

0:26:31 > 0:26:35Then some flour, OK. In we go with the flour.

0:26:35 > 0:26:38Just stir that around and you have to cook it out very, very gently.

0:26:38 > 0:26:41What you're looking for is quite a lot of colour.

0:26:41 > 0:26:45Funnily enough, you have to get such colour in it that Escoffier,

0:26:45 > 0:26:48the famous French chef, saw a roux made for a gumbo

0:26:48 > 0:26:50and just despaired

0:26:50 > 0:26:53because he thought it was going to be burnt and frightful.

0:26:53 > 0:26:56But the French way of cooking is all refined and delicate

0:26:56 > 0:27:00whereas this sort of food, it's got chilli in it,

0:27:00 > 0:27:02it's got bell pepper, loads of garlic.

0:27:02 > 0:27:07Lots of gutsy flavour cooked out to a good light brown colour

0:27:07 > 0:27:09is just what you need.

0:27:09 > 0:27:11Now to add some good smoked bacon, look at that.

0:27:11 > 0:27:16Lovely thick lardons of local bacon. No water in there, good dry bacon.

0:27:16 > 0:27:21Slightly running in this hot, hot sun where I'm cooking today.

0:27:21 > 0:27:25In that goes. Keep stirring quite regularly now

0:27:25 > 0:27:27but once you get other ingredients in there,

0:27:27 > 0:27:30you're past the danger point of burning the roux.

0:27:30 > 0:27:33Just stir that in and now the trilogy -

0:27:33 > 0:27:37the bell pepper, onion, and they're called Vidalia onions.

0:27:37 > 0:27:39They're really sweet. Not at all sharp.

0:27:39 > 0:27:42Ideal for salads, beautiful onions,

0:27:42 > 0:27:44grown round here in fact, and celery.

0:27:44 > 0:27:46Stir that in with the bacon

0:27:46 > 0:27:50and just let it cook down until the onions are nice and translucent.

0:27:52 > 0:27:57Now to add the most important thing in the whole gumbo - the okra.

0:27:57 > 0:28:00That goes straight into the pot.

0:28:02 > 0:28:06Just cook that for about a minute or so.

0:28:06 > 0:28:07Next, we've got some tomatoes.

0:28:07 > 0:28:10These are nice, local beef tomatoes but if you've got them,

0:28:10 > 0:28:11you know those vine tomatoes.

0:28:11 > 0:28:13They're really good in a dish like this.

0:28:13 > 0:28:16No problem out here using fresh tomatoes.

0:28:16 > 0:28:19They've got so much flavour. There's about three or four tomatoes

0:28:19 > 0:28:23worth of chopped tomato going in there now.

0:28:23 > 0:28:24Now some chilli.

0:28:24 > 0:28:27These are jalapeno chillies which are actually a bit hotter

0:28:27 > 0:28:32than the ones we have at home. I'm not going to put all these in.

0:28:32 > 0:28:34I'll put, I don't know, four, five, six slices, I think.

0:28:34 > 0:28:36I haven't taken the seeds out.

0:28:36 > 0:28:39Now some herbs - parsley, bay leaf and thyme.

0:28:39 > 0:28:43Just stir those in a bit and now for that lovely stock that I made.

0:28:43 > 0:28:47That's now beginning to look like the final dish which is actually,

0:28:47 > 0:28:49particularly here in Carolina,

0:28:49 > 0:28:52gumbo's more of a sort of soup with lots of bits in it than in a stew.

0:28:52 > 0:28:56Anyway, on with the clams now. These are called littleneck clams,

0:28:56 > 0:28:58so just put a couple of good handfuls of those.

0:28:58 > 0:29:02Just stir those in for about two or three minutes

0:29:02 > 0:29:04before we add any other ingredients.

0:29:04 > 0:29:07These won't take at all long to cook because they're all small bits

0:29:07 > 0:29:09of delicious, sweet seafood.

0:29:09 > 0:29:11This is really the making of this dish, I think.

0:29:11 > 0:29:14They are some good shrimp and the shrimping season's just starting

0:29:14 > 0:29:17around here so they're really good, fresh, local ones.

0:29:17 > 0:29:20Just look at that. That really is beginning to look

0:29:20 > 0:29:23something like it's supposed to be. All that seafood in there,

0:29:23 > 0:29:26it's a bit like a bouillabaisse. It's the same sort of dish -

0:29:26 > 0:29:28absolutely exquisite.

0:29:28 > 0:29:32And now for some final ingredients which need no cooking really,

0:29:32 > 0:29:35just like a minute, no more than that.

0:29:35 > 0:29:39First, some oysters. They're beautiful oysters and look at all that juice there

0:29:39 > 0:29:42which is going to go in as well because it's nice and salty.

0:29:42 > 0:29:44Now then, look at this crab meat.

0:29:44 > 0:29:46I know we've already put whole crab in

0:29:46 > 0:29:49but some meat is a very good idea too,

0:29:49 > 0:29:51so just add a few good dollops of that.

0:29:51 > 0:29:54Just a few chopped spring onions near the end. They'll cook out

0:29:54 > 0:29:57a little bit but still have a bit of crunch and a bit of freshness.

0:29:57 > 0:30:00In they go. Finally, some more greenness,

0:30:00 > 0:30:03just to finish the dish off.

0:30:03 > 0:30:06Some chopped parsley. All that chopped parsley straight in.

0:30:06 > 0:30:10And that's it. Let's try it poured over some rice, it's fantastic.

0:30:23 > 0:30:25And what a brilliant looking place to make gumbo.

0:30:25 > 0:30:29Rick gets to travel to some amazing places but also, I've been abroad

0:30:29 > 0:30:32this week to Valencia in Spain where I came across some incredible food.

0:30:32 > 0:30:35Something I tried was a local pastry called ensaimada,

0:30:35 > 0:30:37- which is my type of grub. - I'm glad you said that.

0:30:37 > 0:30:40- Pastry, icing sugar and lard.- Oh!

0:30:40 > 0:30:42With your figure, you'd never tell that, would you?

0:30:42 > 0:30:44Absolutely, there you go.

0:30:44 > 0:30:47It did have a vegetable in, part of your five a day

0:30:47 > 0:30:49- so it's very good for you. - Great.

0:30:49 > 0:30:53Which is this, which is pumpkin, or you can use butternut squash.

0:30:53 > 0:30:55Over in Ibiza...

0:30:55 > 0:30:57Been to Ibiza, have you? Love Island.

0:30:57 > 0:31:00Yes, that's the one. I'll get onto it in a minute.

0:31:00 > 0:31:02Pumpkins or little butternut squash.

0:31:02 > 0:31:06I'm going to sugar this or candy it to make these pastries.

0:31:06 > 0:31:09Of course, in Spain, they love the pig

0:31:09 > 0:31:11and love everything about the pig including the fat

0:31:11 > 0:31:15and they use the fat to create these wonderful ensaimadas.

0:31:15 > 0:31:17This is like a little homage to it.

0:31:17 > 0:31:19I watched a chef make it and there was no way I was ever

0:31:19 > 0:31:22going to try and do that on a live show

0:31:22 > 0:31:24in front of three million people,

0:31:24 > 0:31:27was to pin out the dough and he spread it over with lard.

0:31:27 > 0:31:29You could have wrapped yourself in it, a big duvet of lard.

0:31:29 > 0:31:32Then they take a little bit of pumpkin, roll it up,

0:31:32 > 0:31:34then circle it into a little Catherine Wheel

0:31:34 > 0:31:36and bake it. Dust it with icing sugar and beat it.

0:31:36 > 0:31:39I'm still thinking about you covered in lard.

0:31:39 > 0:31:42That's not an image I need in my head! And pastry.

0:31:42 > 0:31:45Thank you very much. We take our nice little squash,

0:31:45 > 0:31:48and you can use pumpkin for this, and we roast it in the oven.

0:31:48 > 0:31:51But enough about the pumpkin, what about you?

0:31:51 > 0:31:55- Congratulations on your new job. - Thank you very much indeed.

0:31:55 > 0:31:58I must say thank you very much to Claudia Winkleman

0:31:58 > 0:32:00for having another baby.

0:32:00 > 0:32:03- Another one!- Another baby, she's got two so this will be her third.

0:32:03 > 0:32:07I get to stand in on It Takes Two while she's off being a mum,

0:32:07 > 0:32:09which is brilliant. It's like the best job.

0:32:09 > 0:32:12Right up your street, that, as well.

0:32:12 > 0:32:15Because Strictly was where we first met, didn't we?

0:32:15 > 0:32:16That's where we first met.

0:32:16 > 0:32:19Across the dance floor underneath the glitter ball.

0:32:19 > 0:32:22- You were wearing Lycra. - I wasn't, I wasn't.

0:32:22 > 0:32:24I think you might have been wearing eyeliner as well,

0:32:24 > 0:32:26possibly a few sequins.

0:32:26 > 0:32:29- I'll never forget...- Anyway, moving on to our butternut squash.

0:32:29 > 0:32:31- Was it your tango? - You'll never forget what?

0:32:31 > 0:32:33- Your tango. - What's wrong with my tango?

0:32:33 > 0:32:36Didn't they tell you, you looked like a murderer?

0:32:36 > 0:32:38Didn't Craig say that? He's so harsh.

0:32:38 > 0:32:41It was a very good tango, you and Camilla.

0:32:41 > 0:32:45It's a bit harsh. I did actually look a murderer.

0:32:45 > 0:32:48Anyway, you weigh the pumpkin,

0:32:48 > 0:32:51sorry to change the subject, or the butternut squash.

0:32:51 > 0:32:55That is, in new money, 300 grams-ish.

0:32:55 > 0:32:57Old money, 14 oz and a bit.

0:32:57 > 0:33:03- I don't know, but you put two thirds sugar.- That's a lot of sugar.

0:33:03 > 0:33:07About 500. A little squeeze of lemon goes in there.

0:33:07 > 0:33:11You put the entire lot in a blender.

0:33:11 > 0:33:13It's looking good so far, isn't it?

0:33:13 > 0:33:18That is almost as much sugar as there is pumpkin. I'm liking it a lot.

0:33:18 > 0:33:20Put the lid on.

0:33:20 > 0:33:24Do you still dance? Do you still do a few little moves?

0:33:24 > 0:33:26No. Having said that, I did.

0:33:26 > 0:33:29I've been to a place where you met Norm,

0:33:29 > 0:33:32- your husband, of course. Ibiza. - Oh, yes. That's where we met.

0:33:32 > 0:33:34So, do you like Ibiza?

0:33:34 > 0:33:37I've never been to Ibiza in my life.

0:33:37 > 0:33:40This was the first time, and for anybody, you could explain it,

0:33:40 > 0:33:43it's the only place in the world where you get to see

0:33:43 > 0:33:45a whole cross-section of the world's population.

0:33:45 > 0:33:49- You do, actually! It takes all sorts. - You get the really hardcore people

0:33:49 > 0:33:52- who are in... What's that place called?- Space?

0:33:52 > 0:33:55- San Antonio.- San Antonio, yes, yes.

0:33:55 > 0:33:59Then you get sort of people who have actually gone out there

0:33:59 > 0:34:02and just got off the plane who actually look like

0:34:02 > 0:34:05this pumpkin in colour, with the spray tan.

0:34:05 > 0:34:07They do. They look like a big cheesy Wotsit.

0:34:07 > 0:34:09- They're bright orange. - I never understand that,

0:34:09 > 0:34:12people getting spray-tanned before they go on holiday.

0:34:12 > 0:34:14You get a lot of people with corned beef legs.

0:34:14 > 0:34:17A lot of people that look like red-legged partridges,

0:34:17 > 0:34:19but they're all dancing. But it's quite a cool place.

0:34:19 > 0:34:22It is a great place. Did you eat the food there? It's amazing.

0:34:22 > 0:34:25I'm supposed to be interviewing you at this point.

0:34:25 > 0:34:27- Sorry. Force of habit. - The producer's telling me in-ear,

0:34:27 > 0:34:30"Tell everyone what you're doing at the moment with your festivals."

0:34:30 > 0:34:32Thank you, James! Thank you, Producer.

0:34:32 > 0:34:35Yes, I'm working for Sky Arts. We're doing festivals.

0:34:35 > 0:34:36We do the Isle of Wight next weekend.

0:34:36 > 0:34:40We're doing coverage of the Latitude Festival in Suffolk.

0:34:40 > 0:34:41Beautiful setting.

0:34:41 > 0:34:45We're going to be live on air Friday, Saturday and Sunday night

0:34:45 > 0:34:49- bringing you all the highlights. - This is in HD and stuff like that?

0:34:49 > 0:34:53- In HD.- And in 3D. - No. Latitude's not in 3D.

0:34:53 > 0:34:55- Bestival will be in 3D. - That's the last one?

0:34:55 > 0:34:59That's the last one which is in September, but next weekend,

0:34:59 > 0:35:01I'll be with Shaun Keaveny from 6 Music,

0:35:01 > 0:35:02one of the funniest men around.

0:35:02 > 0:35:06The great thing about Latitude is you've got the music -

0:35:06 > 0:35:09you've got The National and Suede and Paolo Nutini and lots

0:35:09 > 0:35:12of other people playing, like Lyle Lovett. You also have...

0:35:12 > 0:35:14There's poetry. I'm going to have a go at performance poetry,

0:35:14 > 0:35:17- which is...- Poetry? - A little worrying for me

0:35:17 > 0:35:20because I'm very much from the Pam Ayres school of poetry.

0:35:20 > 0:35:24Shaun is going to be doing some stand-up. We've got Steve Coogan coming on the show,

0:35:24 > 0:35:28we've got David Morrissey, cos there are actors giving talks.

0:35:28 > 0:35:31There's poetry and ballet, so that's next weekend.

0:35:31 > 0:35:34Do you have any dance music cos I'm feeling... I went...

0:35:34 > 0:35:37Have you fallen in love with dance music?

0:35:37 > 0:35:39- Were you on a podium, James Martin? - I was there!

0:35:39 > 0:35:41LAUGHTER

0:35:41 > 0:35:45With the 9,000 other people that were all moving the same direction.

0:35:45 > 0:35:48You couldn't move! You couldn't do any of that, there wasn't the space!

0:35:48 > 0:35:52- Believe you me, I tried! - You must have got some strange looks

0:35:52 > 0:35:56if you tried to do a bit of that on the floor in Ibiza.

0:35:56 > 0:35:58If you were on a podium with James Martin in Ibiza,

0:35:58 > 0:36:00please have taken some photographs.

0:36:00 > 0:36:02Did you have your shirt off? Oh, no, please.

0:36:02 > 0:36:05No, I was the only guy there with a jacket and a jumper on.

0:36:05 > 0:36:10In Ibiza! That's a good look. How are you getting on with your parcels?

0:36:10 > 0:36:12I'm doing fine, I'm fine. There you go.

0:36:12 > 0:36:17We make these up into little parcels like that. You get...

0:36:17 > 0:36:19this is the stewed... Basically, put it in a blender,

0:36:19 > 0:36:23blend it up for about three or four minutes,

0:36:23 > 0:36:27and you end up with this sugared pumpkin, which tastes fantastic.

0:36:27 > 0:36:29Like I said, I'm using this squash.

0:36:29 > 0:36:33They would use normal pastry for this, with lard.

0:36:33 > 0:36:35I'm using a little bit of filo pastry,

0:36:35 > 0:36:37but we roll this up like that.

0:36:37 > 0:36:40You look like you could have worked in a jumper shop doing that folding.

0:36:40 > 0:36:42Well trained.

0:36:42 > 0:36:44Then you take the entire lot and deep-fat fry them.

0:36:44 > 0:36:46That's my favourite bit.

0:36:46 > 0:36:48But this would be my favourite bit

0:36:48 > 0:36:50if our home economist wasn't on a health kick

0:36:50 > 0:36:54and she's got this fancy low-cholesterol oil stuff.

0:36:54 > 0:36:58I would use lard or dripping to fry it.

0:36:58 > 0:37:01That's what they use, it's fantastic.

0:37:01 > 0:37:03- Do you have a dripping pot at home you put all your bits in?- Absolutely.

0:37:03 > 0:37:06- You don't get this figure without that.- Right.

0:37:06 > 0:37:07We're gonna mix this all together.

0:37:07 > 0:37:11- I first met you... Saturday mornings is normal for you.- Yeah.

0:37:11 > 0:37:16- You've got Radio 2 you're doing now. - Yeah, Radio 2 from 6 till 8 every Saturday morning.- Live And Kicking.

0:37:16 > 0:37:21And in the old days, Live And Kicking. But this has replaced Live And Kicking.

0:37:21 > 0:37:25You've got the same things going on. All you need is a couple of puppets.

0:37:25 > 0:37:28- Your dad was doing it as well. - I know, back in the day.

0:37:28 > 0:37:32I remember my dad standing in for Tommy Boyd on The Wide Awake Club

0:37:32 > 0:37:35and he had to interview Tears For Fears when they were number 1.

0:37:35 > 0:37:38I thought it was so cool, my dad with Tears For Fears.

0:37:38 > 0:37:39He had no idea who they were.

0:37:39 > 0:37:42Morning, Dad, if you're watching.

0:37:42 > 0:37:43Right, look at these.

0:37:43 > 0:37:47Mm! And we can just put a little smidgen of that on there.

0:37:47 > 0:37:49Like that. Just to...

0:37:49 > 0:37:52- I'm starving now.- I'm just doing a bit of Nathan Outlaw stuff.

0:37:52 > 0:37:56- There you go.- Making sure it's nice. - Fancy finishing touches.

0:37:56 > 0:38:00- Eat with your eyes, James. - Ice creams, wow! That looks great. - Look at this.

0:38:00 > 0:38:02Eat with your eyes.

0:38:02 > 0:38:03Phwoar!

0:38:03 > 0:38:05- Proper feast.- Proper feast.

0:38:05 > 0:38:08And then we take this...

0:38:10 > 0:38:13- Yummy!- I feel there ought to be clubbing music in the background.

0:38:13 > 0:38:15Douf! Douf! Douf!

0:38:15 > 0:38:21- Cos you're back out there in... Are you back out there in August? - We go every year for two weeks.

0:38:21 > 0:38:23- Cos Norm plays Space.- Space.- Yeah.

0:38:23 > 0:38:25- I've been to Space. - You've been to Space?

0:38:25 > 0:38:28- I went to Pacha. - Yeah, that's the posh one.

0:38:28 > 0:38:32You're really pretending you know, aren't you?

0:38:32 > 0:38:34- I want that one beginning with A. - Amnesia.

0:38:34 > 0:38:37Amnesia. It was dark, I couldn't see the sign at the top.

0:38:37 > 0:38:39LAUGHTER

0:38:39 > 0:38:42- Oh, dear!- That was quite good. - Did you fall in love with it?

0:38:42 > 0:38:45- Will you go back?- I'm there! Big box, little box.

0:38:45 > 0:38:48- Cardboard box.- Oh, James, that is so good.

0:38:48 > 0:38:50- Happy with that?- Oh!- Fantastic.

0:38:54 > 0:38:57Now, we've had so many great dishes on Saturday Kitchen,

0:38:57 > 0:39:01but there are only a few that I'm very reluctant to share with the rest of the chefs' table.

0:39:01 > 0:39:04This next one, from Jose Pizarro, is top of my list.

0:39:04 > 0:39:06Feast your eyes on this.

0:39:06 > 0:39:10- On the menu we've got...- You've got two tapas that you're making.

0:39:10 > 0:39:12- Yeah.- But I see this stuff over here.

0:39:12 > 0:39:16- Always, I love to bring some present for you.- This is delicious.

0:39:16 > 0:39:19This is the best ham you can get in Spain.

0:39:19 > 0:39:23Normally, I never cook with that because it's so expensive.

0:39:23 > 0:39:27We'll talk about that in a minute, but I know you want to get these on.

0:39:27 > 0:39:32- Chicken wings.- Yeah.- Straightaway, the only thing you have to do is just pan-fry

0:39:32 > 0:39:36- and dry very well. - With a tea-towel?- Exactly.

0:39:36 > 0:39:40Now you're going to make nice and crispy on the outside.

0:39:40 > 0:39:44- So, like that. If you don't have a fryer... - No salt, nothing. Straight in?

0:39:44 > 0:39:49If you don't have a deep-fat fryer at home, just...

0:39:49 > 0:39:53saucepan, plenty of olive oil. And just keep turning it over.

0:39:53 > 0:39:55OK, shallow fry them.

0:39:55 > 0:39:57- From you, I need some shallots.- Yeah.

0:39:57 > 0:40:03That's for one tapas, but the second one... The second one will be...

0:40:03 > 0:40:08- The piece...- Yeah. - ..is going to be with jamon.

0:40:08 > 0:40:12- Right.- So I'm doing this one. I'm going to keep this one.

0:40:12 > 0:40:14So this is the iberico ham.

0:40:14 > 0:40:16I have something for you guys. Just a little bit.

0:40:16 > 0:40:19- Just a little bit? - LAUGHTER

0:40:19 > 0:40:21Come on, guys. Some energy for tonight.

0:40:21 > 0:40:23This is delicious, I have to say.

0:40:23 > 0:40:27- Some olive oil.- If you've never tasted... There's two types,

0:40:27 > 0:40:29but the iberico that you tried...

0:40:29 > 0:40:34- Oh, wow!- The iberico is very close to 100% vegetable.

0:40:34 > 0:40:36They eat acorns.

0:40:36 > 0:40:38Those animals have been eating just acorns.

0:40:38 > 0:40:40They are wild animals, acorn, grass.

0:40:40 > 0:40:44Mushrooms, maybe some mouse, you know.

0:40:44 > 0:40:46A little bit of butter and a bit of basil, that'll be gorgeous.

0:40:46 > 0:40:51It is incredible, but you have that... Well, I've had that

0:40:51 > 0:40:53in La Boqueria market in Barcelona

0:40:53 > 0:40:55with Manchego cheese and olive oil.

0:40:55 > 0:40:58I think a product, like that one,

0:40:58 > 0:41:01- you really need to do nothing.- Yeah.

0:41:01 > 0:41:04Just keep it simple and that's it. Some garlic.

0:41:04 > 0:41:07- You're doing the shallot for me. - I've got the garlic.- Lovely.

0:41:07 > 0:41:10There you go. Shall I do the peas as well?

0:41:10 > 0:41:11There.

0:41:11 > 0:41:16You mention that's like a wild pig, but the pork is so highly prized

0:41:16 > 0:41:18- over in Spain.- Yeah.

0:41:18 > 0:41:21You've got one of the best larders in the world in Spain.

0:41:21 > 0:41:25Spain is like Italy, like every Mediterranean country.

0:41:25 > 0:41:28We have the most amazing olive oil, pimenton.

0:41:28 > 0:41:31The best paprika for me in the world.

0:41:31 > 0:41:35- We have saffron from La Mancha. - You know, it's, um...

0:41:36 > 0:41:39- ..very nice place to...- Yeah.

0:41:39 > 0:41:43But not only for the ham, but you can sell that... Well, I've seen it,

0:41:43 > 0:41:48you can actually buy the raw pork as well, the iberico pork.

0:41:48 > 0:41:51When I put... Long ago, when I was working with my brothers,

0:41:51 > 0:41:56- I put iberico pork, medium rare, on the menu.- Right.

0:41:56 > 0:42:02All people was, "You crazy! You can't eat pork medium rare!" People love it.

0:42:02 > 0:42:06And it's still in the menu, I think.

0:42:06 > 0:42:11- But you can with iberico, but yeah...- You can do only with iberico. Like that.

0:42:11 > 0:42:14I need some more garlic.

0:42:14 > 0:42:15That one.

0:42:15 > 0:42:18We've got the peas over here. Just fresh garden peas.

0:42:18 > 0:42:22The thing with Spain, we are 17 different countries in one.

0:42:22 > 0:42:25- 17 different countries in one?- Yeah.

0:42:25 > 0:42:27- North, south...- Right.

0:42:27 > 0:42:29..completely different.

0:42:29 > 0:42:33North is colder, south is more warm, you know.

0:42:33 > 0:42:36- It's like the UK, though. - Absolutely.

0:42:36 > 0:42:37- You are from the North?- Oh, yes.

0:42:37 > 0:42:41- Is why you are... - This is the tropics down here.

0:42:41 > 0:42:44We need a piece on the pan.

0:42:44 > 0:42:46Yeah, some more garlic there.

0:42:47 > 0:42:50Anyway, you've got the garden peas over here.

0:42:50 > 0:42:54- You're cooking garlic with no colour on here. You want the peas in here?- Peas in there, lovely.

0:42:54 > 0:42:56They're in.

0:42:56 > 0:42:59Lovely, lovely. Some more garlic here.

0:42:59 > 0:43:02Next is the iberico. Can you slice for me? Don't eat all of this.

0:43:05 > 0:43:08Chicken wings are getting a lovely golden colour.

0:43:08 > 0:43:10Is what we are looking.

0:43:10 > 0:43:14Nice, crispy outside and we want it to stay nice and moist. One more.

0:43:16 > 0:43:19Haven't you just finished a book, or just written a book?

0:43:19 > 0:43:22I have just launched my book now. Lovely, lovely.

0:43:22 > 0:43:24This recipe comes from the book.

0:43:24 > 0:43:27It's more about Spanish ingredients.

0:43:27 > 0:43:31The last one was Spanish seasonal food. This one...

0:43:32 > 0:43:34Some stock, like that.

0:43:35 > 0:43:38- Lid over?- Yes please.

0:43:38 > 0:43:40And now with the garlic...bubbling?

0:43:40 > 0:43:42- You say that?- Yes.

0:43:42 > 0:43:44But you don't want to colour it.

0:43:44 > 0:43:46Yes, a little bit.

0:43:48 > 0:43:49So the book is all about region to region?

0:43:51 > 0:43:54I divide the book in five regions,

0:43:54 > 0:43:55North, East, Central...

0:43:58 > 0:43:59..the South and the islands.

0:43:59 > 0:44:01You got it there.

0:44:04 > 0:44:05My publishers won't be pleased.

0:44:05 > 0:44:09The publishers will be ringing if we missed out a chapter.

0:44:09 > 0:44:12It's more about the ingredients. It doesn't need to be Spanish recipes.

0:44:12 > 0:44:15I even do pasta. With chorizo and mussels.

0:44:15 > 0:44:19- Which region is this one from?- This one is from Central.- And that one?

0:44:19 > 0:44:24Centre of Spain as well. It's where I am coming from. Lovely.

0:44:24 > 0:44:27Now the egg.

0:44:27 > 0:44:28Like that.

0:44:32 > 0:44:37- And cover.- If this is a tapas, you'd just serve it in the pot?

0:44:37 > 0:44:38As simple as that for dinner.

0:44:38 > 0:44:41Beautiful...

0:44:41 > 0:44:43I just keep it like that.

0:44:43 > 0:44:47And now...this stuff.

0:44:47 > 0:44:52- Is that the smoked one?- This is the smoked one. And it's sweet.

0:44:52 > 0:44:56You have sweet, bitter sweet and hot. I think hot here is too much.

0:44:56 > 0:44:58Because you got the chilli flakes in there as well.

0:44:58 > 0:45:00And now...

0:45:00 > 0:45:03- That's sherry vinegar. - That's lovely.

0:45:04 > 0:45:06And it's almost ready.

0:45:06 > 0:45:09Now, tell us about your restaurants. They're expanding, expanding.

0:45:09 > 0:45:11Not any more.

0:45:11 > 0:45:16I think I did very well. Two restaurants, one book.

0:45:16 > 0:45:18- That's it.- That's it for you then, is it?- At the moment.

0:45:20 > 0:45:21Parsley's there.

0:45:21 > 0:45:26We're going to take it out, the wings, from the fryer.

0:45:26 > 0:45:30What's this on my piece of paper? You've won a...

0:45:30 > 0:45:34You've been named Harper's Bazaar entree personality of the year.

0:45:34 > 0:45:37- What does that mean?- I don't know.

0:45:37 > 0:45:38For me, it's a nice thing to be,

0:45:38 > 0:45:40to be recognised from that magazine.

0:45:40 > 0:45:45I had an award last week for best women's gadget in the kitchen.

0:45:45 > 0:45:51But you're older than me.

0:45:51 > 0:45:53LAUGHTER

0:45:53 > 0:45:56But the restaurant is doing well. I have to say, Pizarro is amazing.

0:45:56 > 0:45:59The tapas bar is just unbelievable.

0:45:59 > 0:46:02Happy days. Happy, happy days.

0:46:02 > 0:46:03- Check them out!- Like that.

0:46:03 > 0:46:07So that's the garlic, chilli and paprika going in.

0:46:07 > 0:46:09- Parsley?- Please.

0:46:09 > 0:46:11These are delicious.

0:46:13 > 0:46:16And the egg.

0:46:16 > 0:46:18Just turn it up a little bit.

0:46:19 > 0:46:21And just some plating.

0:46:21 > 0:46:24How quick was that as well.

0:46:24 > 0:46:27It's beautiful. Can you imagine days like today, summer,

0:46:27 > 0:46:29you need something like this.

0:46:29 > 0:46:33Sitting outside in the garden. A glass of beer, or cava.

0:46:34 > 0:46:37I get you.

0:46:37 > 0:46:38Like that.

0:46:38 > 0:46:39And then we've got our egg.

0:46:46 > 0:46:47Some more salt I think.

0:46:49 > 0:46:50Some more parsley.

0:46:52 > 0:46:56And there it is. Chicken wings al ajillo - we say that in Spain -

0:46:56 > 0:46:59with chilli and garlic and garden peas.

0:46:59 > 0:47:03Now you see some with jamon... and egg.

0:47:03 > 0:47:07- Don't forget the jamon... - Jamon, jamon!- ..and egg.

0:47:13 > 0:47:15I have to say, I had this in rehearsal...

0:47:15 > 0:47:20there's going to be a fight for these chicken wings!

0:47:20 > 0:47:22Are you ready? Dive in.

0:47:22 > 0:47:25- Tell us what you think of that. - And mix.

0:47:27 > 0:47:32- Don't worry about the egg, just dive in. They're hot.- Very hot.

0:47:32 > 0:47:34They're beautiful.

0:47:34 > 0:47:35And how simple is that?

0:47:35 > 0:47:38Again, on a day like today, it would be perfect.

0:47:38 > 0:47:41- All the lads outside, a few beers, serve these.- Don't go on too much,

0:47:41 > 0:47:43there will be no chicken wings

0:47:43 > 0:47:45- left in the supermarket. - I'll fight you for these.

0:47:50 > 0:47:53That recipe is definitely on our website.

0:47:53 > 0:47:56For it, you need to go to bbc.co.uk/recipes.

0:47:56 > 0:47:59It's time now for some more sensational seasonal food

0:47:59 > 0:48:02from the brilliant Valentine Warner.

0:48:05 > 0:48:08Trout is amazing value for money

0:48:08 > 0:48:10in the fishmongers and supermarkets right now.

0:48:10 > 0:48:15One of my favourite fishy suppers is trout croquettes.

0:48:18 > 0:48:22For these fancy fishcakes, take a baked trout, peel off the skin

0:48:22 > 0:48:25and flake the flesh into a bowl.

0:48:27 > 0:48:29Melt a big chunk of butter in a saucepan

0:48:29 > 0:48:31and add finely chopped onion.

0:48:34 > 0:48:37Stir in a handful of flour, gradually mix in milk

0:48:37 > 0:48:39and simmer for five minutes.

0:48:40 > 0:48:43Next, squeeze in tomato puree,

0:48:43 > 0:48:45a dollop of mustard,

0:48:45 > 0:48:48fresh double cream and chopped tarragon.

0:48:50 > 0:48:53Mix the flaked fish with the sauce.

0:48:53 > 0:48:55And chill.

0:48:55 > 0:48:59When cold, form into fat sausage shapes.

0:49:01 > 0:49:03Flour, dip in egg and cover in breadcrumbs.

0:49:05 > 0:49:08Deep fry in sunflower oil until golden brown.

0:49:11 > 0:49:14Delicious, deep-fried, trout croquettes.

0:49:19 > 0:49:21Mm-mmm-mmm.

0:49:22 > 0:49:24That's very good.

0:49:28 > 0:49:32With an abundance of tasty seasonal ingredients available right now,

0:49:32 > 0:49:35there's no reason not to make the most of them.

0:49:35 > 0:49:37What better than to use them

0:49:37 > 0:49:41to transform last night's leftovers into scrumptious suppers.

0:49:41 > 0:49:45Sunday's leftover roast can be transformed in minutes

0:49:45 > 0:49:47into a beautiful, oriental salad.

0:49:49 > 0:49:52Add thinly sliced leftover beef to a bowl

0:49:52 > 0:49:54along with seasonal salad favourites -

0:49:54 > 0:49:59cucumber, red onion and little gem lettuce.

0:49:59 > 0:50:01Make a spicy dressing by combining chilli...

0:50:01 > 0:50:03I like a bit of chilli violence.

0:50:03 > 0:50:06..garlic and ginger with fish sauce,

0:50:06 > 0:50:09sesame oil and a squeeze of lime.

0:50:09 > 0:50:13Get everything else you need ready - DVD in the player,

0:50:13 > 0:50:15rest of the papers, glass of wine.

0:50:15 > 0:50:17Throw in the toasted sesame seeds

0:50:17 > 0:50:22and to finish, add torn mint and the dressing.

0:50:22 > 0:50:25It's zingy, it's got heat, it's incredibly refreshing

0:50:25 > 0:50:28and it's really easy to make.

0:50:30 > 0:50:31I always cook too many new potatoes

0:50:31 > 0:50:35but this leftover take on egg and chips

0:50:35 > 0:50:37is a real winner for dinner.

0:50:37 > 0:50:41Fry sliced new potatoes in olive oil until golden brown.

0:50:43 > 0:50:45Toss in salt, rosemary and garlic.

0:50:45 > 0:50:47Wow.

0:50:47 > 0:50:50Rosemary, rosemary, rosemary.

0:50:50 > 0:50:52That's delicious.

0:50:52 > 0:50:54Pop a perfectly fried egg on top

0:50:54 > 0:50:59and add my secret ingredient - smoked paprika.

0:50:59 > 0:51:03It's kind of meaty and smoky. It's absolutely fantastic stuff.

0:51:03 > 0:51:05And that is it.

0:51:07 > 0:51:08That's a cracker.

0:51:10 > 0:51:11My mum's risotto recipe

0:51:11 > 0:51:15makes the most of last night's leftover chicken

0:51:15 > 0:51:18and with fresh peas thrown in, it's a seasonal delight.

0:51:18 > 0:51:21Fry diced onion and garlic in a little olive oil,

0:51:21 > 0:51:25add risotto rice and fry for a minute or so more.

0:51:25 > 0:51:28Gradually add chicken stock,

0:51:28 > 0:51:31preferably made from the leftover carcass.

0:51:31 > 0:51:32Cook until the rice is plump,

0:51:32 > 0:51:34add peas and the diced chicken.

0:51:36 > 0:51:40Chicken with rice and peas has been a big part of Warner family life.

0:51:40 > 0:51:42Something Mum used to make a lot.

0:51:42 > 0:51:46Finish with tarragon, chives and lemon juice.

0:51:46 > 0:51:49It's a really good kind of scrimpers and savers meal.

0:51:53 > 0:51:55And it tastes like heaven.

0:51:59 > 0:52:02'Summer means a glut of tomatoes,

0:52:02 > 0:52:04'so we should all be making the most of them,

0:52:04 > 0:52:09'and my Moroccan-inspired prawn Tangiers is the ultimate simple supper.

0:52:09 > 0:52:13'Score fat tomatoes, remove the stalks

0:52:13 > 0:52:16'and blanch in boiling water for 30 seconds.

0:52:16 > 0:52:19'Peel off the skins and roughly chop.

0:52:20 > 0:52:23'Toast cumin seeds in a pan,

0:52:23 > 0:52:26'and add olive oil and spinach leaves.

0:52:29 > 0:52:30'Add the tomatoes

0:52:30 > 0:52:33and a finely chopped clove of garlic.'

0:52:36 > 0:52:37'Give it a squeeze of lemon,

0:52:37 > 0:52:39'season with salt and pepper,

0:52:39 > 0:52:42'and cook until the liquid is reduced.

0:52:44 > 0:52:48'In a separate pan, fry fresh prawns until coloured.

0:52:50 > 0:52:53'Scoop in the tomato and spinach mixture

0:52:53 > 0:52:55'and cook until bubbling.

0:52:57 > 0:53:00'Finally, tuck in with a big hunk of bread.'

0:53:01 > 0:53:02So delicious.

0:53:02 > 0:53:05These very simple ingredients go incredibly well together.

0:53:07 > 0:53:08Fantastic.

0:53:13 > 0:53:16If tomatoes aren't your favourite thing,

0:53:16 > 0:53:18now's the time to scour the shops and markets,

0:53:18 > 0:53:21as the summer bounty is there to tempt you.

0:53:21 > 0:53:25The edible thistle artichoke is a real summer treat,

0:53:25 > 0:53:28delicious when boiled and eaten with vinaigrette.

0:53:28 > 0:53:31Lemons and limes make for perfect supper sipping.

0:53:31 > 0:53:35Simply slice, add to a glass with elderflower,

0:53:35 > 0:53:38and top up with soda water.

0:53:38 > 0:53:42Summer means a glut of the quintessentially British runner bean,

0:53:42 > 0:53:46and, if you make them into a chutney, can be enjoyed all year long.

0:53:46 > 0:53:49Gooseberries are a scrumptious seasonal delight,

0:53:49 > 0:53:53and form the basis for my gooseberry snow dessert.

0:53:53 > 0:53:57The hairy little gooseberry is a peculiar fruit,

0:53:57 > 0:53:58but one I love.

0:53:58 > 0:54:00Intriguing in taste, it's very tangy.

0:54:00 > 0:54:02They're in abundance by July,

0:54:02 > 0:54:05and this is a fantastic pudding to put them in.

0:54:07 > 0:54:10'Top and tail the gooseberries and place in a saucepan.'

0:54:11 > 0:54:14Gooseberries are one of those real

0:54:14 > 0:54:16quintessential British fruits,

0:54:16 > 0:54:19a real taste of the English summer.

0:54:21 > 0:54:24'Add plenty of butter and sugar.'

0:54:26 > 0:54:28They can be so tart, gooseberries.

0:54:28 > 0:54:31I like that quite ferocious, twisty tang.

0:54:32 > 0:54:35But if you don't, you can always put more sugar in.

0:54:38 > 0:54:41I don't want to cook these until they're complete pap.

0:54:41 > 0:54:43You want kind of them to slightly hold their form

0:54:43 > 0:54:45and have a little bit of bite.

0:54:45 > 0:54:48So really, this will only cook for six to eight minutes.

0:54:48 > 0:54:50'Remove from the heat,

0:54:50 > 0:54:52'leave to cool for five minutes,

0:54:52 > 0:54:54'then stir in two egg jokes.'

0:54:56 > 0:54:59This will thicken up and also make it very rich,

0:54:59 > 0:55:02as if it wasn't rich enough already.

0:55:02 > 0:55:04But you can't have too much of a good thing.

0:55:04 > 0:55:06'Leave to one side.

0:55:06 > 0:55:07'Now onto the meringue topping.

0:55:11 > 0:55:13'Whisk two egg whites into a bowl until stiff.'

0:55:17 > 0:55:21You should be able to empty it upside down without it falling on the floor.

0:55:22 > 0:55:24'Then gradually add 100 grams of sugar

0:55:24 > 0:55:26'and a teaspoonful of vanilla extract.'

0:55:30 > 0:55:33You've now got lovely, stiff, glossy meringue,

0:55:33 > 0:55:36like good quality shaving foam.

0:55:36 > 0:55:40'Spoon the gooseberries into ovenproof bowls

0:55:40 > 0:55:42'and generously top with meringue.

0:55:45 > 0:55:48'Finally, bake in a medium oven for 15 minutes.'

0:55:53 > 0:55:55Yes.

0:55:55 > 0:55:56Look at that for drama.

0:55:56 > 0:55:58Right, which one?

0:55:58 > 0:56:02I can't wait to get at that meringue lurking below.

0:56:07 > 0:56:12Peculiar, hairy little things. But...

0:56:13 > 0:56:15Mm, mm, mm!

0:56:19 > 0:56:22Now, we're not cooking live in the studio today.

0:56:22 > 0:56:26Instead, I'm showing you some of the highlights from the Saturday Kitchen recipe archives.

0:56:26 > 0:56:28Still to come in today's Best Bites...

0:56:28 > 0:56:30'The man himself, Michel Roux,

0:56:30 > 0:56:33'takes a turn at the Saturday Kitchen omelette challenge.

0:56:33 > 0:56:36'Actress Sophia Myles faced her Food Heaven or Food Hell.

0:56:36 > 0:56:39'Did she get the monkfish with pata negra she was hoping for?'

0:56:39 > 0:56:43But there was also a trio of crab dishes ready for Food Hell.

0:56:43 > 0:56:46Find out what she gets at the end of today's show.

0:56:46 > 0:56:49Now, here's Jun Tanaka with some stunning slow cooked magic.

0:56:49 > 0:56:52So what's the name of our dish? What are we cooking?

0:56:52 > 0:56:54- It is going to be spicy braised pigs' cheeks.- Yeah.

0:56:54 > 0:56:57- With caramelised squid and a whipped polenta.- OK.

0:56:57 > 0:56:59One of the best cuts of pork, it really is.

0:56:59 > 0:57:02I always say, the part of the animal that does the most amount

0:57:02 > 0:57:05of work is the best tasting, but takes the most amount of cooking.

0:57:05 > 0:57:08The same with these. So pig's cheeks, these will be braised.

0:57:08 > 0:57:13- What's the rest of our ingredients? - I'll braise it inside spices.

0:57:13 > 0:57:19Ginger, cinnamon, star anise, some mixed spice and some coriander.

0:57:19 > 0:57:22Then I'll put in some honey, give it a nice sweetness to it.

0:57:22 > 0:57:24Red wine vinegar and chicken stock.

0:57:24 > 0:57:26I'll serve it with some squid.

0:57:26 > 0:57:30- Pork and squid works beautifully together.- It does work well.

0:57:30 > 0:57:32Chorizo and stuff like that with squid's fantastic.

0:57:32 > 0:57:36Wet polenta, we've got some polenta here, we've milk and chicken stock.

0:57:36 > 0:57:38We'll add cheese and butter at the end.

0:57:38 > 0:57:40Then you've got this great seasonal curly kale.

0:57:40 > 0:57:44I'll get on and do the wet polenta cos that takes a while.

0:57:44 > 0:57:46- Over to you, then.- First thing...

0:57:46 > 0:57:50- That's hot! Yeah, go on.- OK!

0:57:50 > 0:57:52..is to seal off the pig's cheeks.

0:57:52 > 0:57:54We're going to give it colour.

0:57:54 > 0:57:56We're braising it so we're cooking it inside liquid.

0:57:56 > 0:58:02We'll caramelise it on both sides to give it that caramelised

0:58:02 > 0:58:06flavour before we add the rest of the vegetables

0:58:06 > 0:58:09and the stock to it. So it's nice and caramelised.

0:58:09 > 0:58:12The great thing about these, it's all these little...

0:58:12 > 0:58:14The fat that runs through it, because that

0:58:14 > 0:58:19melts and makes it really tender and prevents it from drying out as well.

0:58:19 > 0:58:22They're becoming more and more popular, these.

0:58:22 > 0:58:26There were things recently in the newspaper about pig's trotters

0:58:26 > 0:58:28and oxtail and stuff like that.

0:58:28 > 0:58:31Cheeks are another one that people should look out for

0:58:31 > 0:58:34because braising them, they are delicious, aren't they?

0:58:34 > 0:58:38Yeah, and they're good value as well.

0:58:38 > 0:58:43I buy it at the restaurant and I've got this dish on the lunch menu.

0:58:43 > 0:58:47We buy a kilo of pig's cheeks, which is a good quantity, for £8.

0:58:47 > 0:58:49Which is hardly anything.

0:58:49 > 0:58:54- OK, carrots go in.- I shan't ask you what you sell them for!

0:58:54 > 0:58:57Not a lot! You should come down.

0:58:57 > 0:59:00This is your wet polenta so that's what you're looking for.

0:59:00 > 0:59:03The secret is not to add too much of the liquid first.

0:59:03 > 0:59:06You can always add more milk and stock later.

0:59:06 > 0:59:10Finish it off with some butter and Parmesan cheese.

0:59:10 > 0:59:12I need a bit more milk in there.

0:59:12 > 0:59:15So you're sealing these off to get a bit of colour.

0:59:15 > 0:59:16On both sides.

0:59:16 > 0:59:18What are you putting in there, veg-wise?

0:59:18 > 0:59:21Some chopped onions, carrots, some thyme,

0:59:21 > 0:59:27bay leaf and a clove of garlic. Get nice caramelisation on it.

0:59:27 > 0:59:29What does the New Year bring for Mr Tanaka, then?

0:59:29 > 0:59:31What's the New Year bring in?

0:59:31 > 0:59:34Top of the leader board on the Omelette Challenge.

0:59:34 > 0:59:36Pressure on, then, really, isn't it?

0:59:37 > 0:59:40If I start the New Year like that, I know everything else...

0:59:40 > 0:59:43You don't know this, but a little birdie told me,

0:59:43 > 0:59:45in your restaurant, you practise the Omelette Challenge, don't you?

0:59:45 > 0:59:50- No.- Come on!- No, honestly. - Yes, you do!

0:59:50 > 0:59:52- He said you practise.- I don't.

0:59:52 > 0:59:54Two dozen eggs.

0:59:54 > 0:59:55There we go, I do!

0:59:55 > 0:59:57Yes, yes, yes, yes!

0:59:57 > 1:00:00So we're covering these up. Enough flour in here?

1:00:00 > 1:00:04- Just literally as they are? - Yeah, no flour inside that.

1:00:04 > 1:00:06And you want to de-glaze the pan out?

1:00:06 > 1:00:09Yeah, we'll reduce it down, the stock afterwards,

1:00:09 > 1:00:12and that'll help pick it up.

1:00:12 > 1:00:15Little bit of red wine vinegar goes in there.

1:00:15 > 1:00:19- In there, I've added some of the spices.- Yeah.

1:00:19 > 1:00:23I'll add all the spices. Cook those out. Red wine vinegar's gone in.

1:00:23 > 1:00:26- That's the star anise gone in there too.- Yeah.

1:00:26 > 1:00:33Then I'll add white wine, some honey, and the soy sauce.

1:00:33 > 1:00:35If you're wondering why I'm still stood here,

1:00:35 > 1:00:39you have to keep stirring this. That's the thing.

1:00:39 > 1:00:42Cos it can catch quite quickly, so keep cooking it,

1:00:42 > 1:00:44it takes a good five minutes to cook.

1:00:44 > 1:00:48Just literally keep stirring it, it will catch quite badly.

1:00:48 > 1:00:51Chicken stock goes in, and you don't want to add too much

1:00:51 > 1:00:54chicken stock, just enough to cover the pig's cheeks.

1:00:54 > 1:00:56- Do you want that in the oven? - Yes, please. Lid on.

1:00:56 > 1:01:01180 for about an hour, then take the lid off for the last half-hour.

1:01:01 > 1:01:05- You take the lid off to allow it to reduce down a bit?- Yes, that's it.

1:01:05 > 1:01:09The glaze is done, you can see it's gone a really nice colour.

1:01:09 > 1:01:12I'm going to turn that off and keep that on there.

1:01:12 > 1:01:15And just sort of spill the sauce over it.

1:01:15 > 1:01:19You can see it's gone a really nice colour.

1:01:19 > 1:01:22- These will just literally fall apart, won't they?- Yeah.

1:01:22 > 1:01:25Watch your hand on that pan.

1:01:27 > 1:01:30You don't want to overcook it because you don't want to lose that shape.

1:01:30 > 1:01:32Yeah.

1:01:32 > 1:01:37Strain the sauce through. Get rid of all that onions and carrots.

1:01:37 > 1:01:41- Wet polenta, Stephen. Another first? - I've never seen a dry polenta.

1:01:41 > 1:01:46Yeah, it's a first, and that's a lump of Parmesan. Mmm!

1:01:46 > 1:01:49- Bring it on!- Yeah, bring it on.

1:01:49 > 1:01:51Usually on this show we've got a bit of butter,

1:01:51 > 1:01:54so a little bit of butter somewhere along the line.

1:01:54 > 1:01:56You get that in there, mix it together.

1:01:56 > 1:01:57That's going to be that one.

1:01:57 > 1:02:00So tell us about your squid, what are you doing there?

1:02:00 > 1:02:02It's been cleaned, I've cut it in half

1:02:02 > 1:02:06and I'm just scoring the underside of it.

1:02:06 > 1:02:07I was talking to Phil earlier

1:02:07 > 1:02:11and he said every time he cooks squid it tastes like rubber.

1:02:12 > 1:02:14The secret is, don't cook it a lot.

1:02:14 > 1:02:18You cook it, literally, for about 30 seconds and if you really want to,

1:02:18 > 1:02:23you can marinate it beforehand in pineapple for about half an hour.

1:02:23 > 1:02:25Aren't there two rules of thumb,

1:02:25 > 1:02:28- you either cook it for a long time or cook it quickly?- Yeah.

1:02:28 > 1:02:31It'll do the same thing as pig's cheeks, it'll start to break down.

1:02:31 > 1:02:33The secret is not to cook it in between, that's the key.

1:02:33 > 1:02:37- Is the polenta ready?- It's nearly ready, you want to season it up?

1:02:37 > 1:02:43I'll just season it up for you. I'll get the butter on here.

1:02:43 > 1:02:44Nice hot pan.

1:02:44 > 1:02:47Get some butter in there and then cook it.

1:02:47 > 1:02:50How we've cooked it in the past, you put butter and water

1:02:50 > 1:02:55together in a pan and you get this emulsion, which is what you want.

1:02:55 > 1:02:57- Right, salt and pepper on your squid.- Has that been seasoned?

1:02:57 > 1:02:59No, not yet.

1:03:01 > 1:03:03I'm not as quick as you.

1:03:03 > 1:03:06I always pick recipes where there's far too many pans.

1:03:06 > 1:03:10Yeah, a million different pans. Happy with that?

1:03:10 > 1:03:12Erm...

1:03:12 > 1:03:14- Yeah.- Yeah?- Large spoon.

1:03:14 > 1:03:17There you go, large spoon.

1:03:19 > 1:03:20So black pepper in there.

1:03:22 > 1:03:24And keep the colour on that, that's the secret.

1:03:24 > 1:03:28See how quickly it takes to cook. Now squid goes in last minute.

1:03:28 > 1:03:3030 seconds.

1:03:30 > 1:03:35There's a sink in the back to wash your hands. Really hot pan.

1:03:35 > 1:03:40You can see that, very hot. It's curling up there.

1:03:40 > 1:03:43And you're scoring it because it's easier to eat?

1:03:43 > 1:03:48Yeah, and also, once you've scored it, it curls up really nicely.

1:03:50 > 1:03:53- Are we plating it on this one? - You can plate it there, yeah.

1:03:53 > 1:03:58I stuck it on this one! Next time...

1:03:58 > 1:04:02I was happy to step back cos I haven't a clue what's happening.

1:04:03 > 1:04:08- Next time, I'll do a recipe with less pans.- That's all right.

1:04:10 > 1:04:13- Are you following this?- Yeah, got that.- Polenta goes on, nice and wet.

1:04:13 > 1:04:19Mashed potato consistency. Pig's cheeks go on top. It'll be worth it.

1:04:19 > 1:04:24- Be worth it?- Yeah, the flavour will be worth it, definitely.

1:04:24 > 1:04:25Looks fantastic.

1:04:25 > 1:04:28- Sauce goes straight on the top. - You strained the sauce off.

1:04:28 > 1:04:34Yeah, just to get rid of all the excess veg. Then we've got the squid.

1:04:34 > 1:04:37- He's almost as quick as the omelettes, he's off.- There you go.

1:04:37 > 1:04:39And then some of the squid.

1:04:39 > 1:04:43People just switching on will go, "What, squid and pork?"

1:04:43 > 1:04:47Yeah, but the Spanish do squid and pork quite often.

1:04:47 > 1:04:52- And there we go, a simple, simple dish.- Hah!- Simple, simple.

1:04:52 > 1:04:55It is if you watch it back on iPlayer. What's the name of it?

1:04:55 > 1:05:00Braised spicy pig's cheeks, caramelised squid, kale and polenta.

1:05:00 > 1:05:04Easy as that with two people in six and a half minutes. Done.

1:05:10 > 1:05:13There we go, we get to dive into this.

1:05:13 > 1:05:16Stephen, you're looking really happy with this!

1:05:16 > 1:05:19Like it's your last supper, mate! There you go.

1:05:19 > 1:05:22I'm really sorry but I'm one of these odd people,

1:05:22 > 1:05:27if something sounds or looks funny, that kind of puts me off.

1:05:27 > 1:05:31- Really?- Yeah.- What's funny about the cheek, though?- It's a cheek!

1:05:31 > 1:05:36- Look at that!- What's the difference between an arm and a cheek?

1:05:36 > 1:05:37- It's just the idea.- Well, exactly.

1:05:37 > 1:05:44- An arm is meaty, a cheek is where you smile.- Used to smile!

1:05:44 > 1:05:48And the tentacles, I can't do tentacles!

1:05:48 > 1:05:50LAUGHTER

1:05:50 > 1:05:54- Eat it.- No.- Yes.

1:05:54 > 1:05:58I know I'm hard work. All those pans. "Aargh!"

1:05:58 > 1:06:01It's going to come and eat me. Oh, I'll do one of these. Oh!

1:06:01 > 1:06:06- Go for it.- All right.- Have a little cheek now.- Look, I'm shaking!

1:06:06 > 1:06:08Pretend it's steak.

1:06:09 > 1:06:12And this polenta, Parmesan cheese.

1:06:14 > 1:06:16See? Now try it.

1:06:16 > 1:06:18LAUGHTER

1:06:20 > 1:06:22And? And?

1:06:22 > 1:06:28- Is that going to go on your hell list?- Do you want to pass it down?!

1:06:31 > 1:06:34That's a first on Saturday Kitchen! Look at that.

1:06:34 > 1:06:37- Instant reaction is what? - It's not my thing.

1:06:39 > 1:06:42- I'm sorry.- That's all right. - What do you reckon?

1:06:45 > 1:06:47- Amazing.- Amazing, you see?

1:06:48 > 1:06:51I love the wet polenta, I love the pig's cheek.

1:06:51 > 1:06:54- Basically, it's like surf'n'turf, isn't it?- It is.

1:06:54 > 1:07:01It's fabulous, it's really good. Simple, hmm, but amazing dish.

1:07:01 > 1:07:03Such a quality in pig's cheeks.

1:07:03 > 1:07:05Maybe I just don't like strong flavours,

1:07:05 > 1:07:07that's what I'm getting, lots of strong flavours.

1:07:12 > 1:07:15Andrew Fairlie was the first winner of

1:07:15 > 1:07:17Michel Roux's scholarship programme.

1:07:17 > 1:07:20Since then he's gone on to win two Michelin stars

1:07:20 > 1:07:22and become one of the best chefs in the country.

1:07:22 > 1:07:26But has he remembered how to cook his eggs properly? Let's find out.

1:07:26 > 1:07:28Let's get down to business, it's the Omelette Challenge.

1:07:28 > 1:07:32You know the score by now. This guy's been on loads of times

1:07:32 > 1:07:34and hit 30 seconds every time he's been on.

1:07:34 > 1:07:36Andrew, your first time at this.

1:07:36 > 1:07:38Three-egg omelette as fast as you can. Are you ready?

1:07:38 > 1:07:42Let's put the clocks on the screens, please. Three, two, one, go.

1:07:47 > 1:07:48Level pegging at this stage.

1:07:51 > 1:07:54- Have you been practising this?- No.

1:07:55 > 1:07:58Right, this is the key, how quickly can he put it on the plate?

1:08:00 > 1:08:02He practises this, if he can, on a Friday night.

1:08:02 > 1:08:0598 at the Waterside, isn't that right?

1:08:07 > 1:08:09This is not going to come out the pan.

1:08:11 > 1:08:14We have one omelette here, it's looking good.

1:08:14 > 1:08:16Just get it on the plate!

1:08:19 > 1:08:21That's great, that!

1:08:21 > 1:08:26I'll let you get it out on the plate, the you go.

1:08:26 > 1:08:28I'll have a taste of this one.

1:08:28 > 1:08:31It's getting tough, at my age.

1:08:31 > 1:08:34Seasoning... it's OK, I'm only joking, chef.

1:08:37 > 1:08:39As if I'm going to criticise, you know...

1:08:39 > 1:08:42As if I'm going to beat him!

1:08:42 > 1:08:43That kind of an omelette, ish!

1:08:43 > 1:08:48- Right, Andrew, you got there in the end.- A minute?

1:08:48 > 1:08:51You did it, a pretty respectable time,

1:08:51 > 1:08:55it's on this side of the board though. 37.64

1:08:55 > 1:08:58pretty good time there. Next to Rachel Allen, there you go.

1:08:58 > 1:09:02Michel Roux, did you beat your 30 seconds?

1:09:02 > 1:09:06I think I am still around it. It could be 29 or 31.

1:09:06 > 1:09:10- Because he has been practising. - No, I haven't. I wouldn't dare.

1:09:10 > 1:09:14You did it in 28.4 seconds, so you are right here.

1:09:14 > 1:09:20You have nearly beaten your good mate Mr Brian Turner.

1:09:20 > 1:09:23But not quite, so he can gloat later on.

1:09:27 > 1:09:31Now, Theo Randall's food is perfect for sharing,

1:09:31 > 1:09:34and I have no doubt you will all be trying this one.

1:09:34 > 1:09:35What are you cooking, then?

1:09:35 > 1:09:38I'm cooking with this lovely spicy sausage which is in an Italian style

1:09:38 > 1:09:40but it has actually come from England.

1:09:40 > 1:09:44- Right.- So it is using... - What is the Italian style?

1:09:44 > 1:09:47Well, that means using things like pancetta and prosciutto fat.

1:09:47 > 1:09:50- Doesn't it have a lot of fennel seed in it?- And fennel seed and chilli.

1:09:50 > 1:09:55First of all we are going to put our pasta in, so, some penne.

1:09:55 > 1:09:57I'm mixing it up with some Swiss chard so if you can chop

1:09:57 > 1:10:01an onion for me and we will start off with a bit of all of oil as usual.

1:10:01 > 1:10:03Yes.

1:10:03 > 1:10:06And I need to take the skins off the sausage

1:10:06 > 1:10:11and you will have this lovely seasoned sausage meat inside like a mince.

1:10:11 > 1:10:15- Where would this be from in Italy?- You can get the sort of sausages in Tuscany.

1:10:15 > 1:10:18Every kind of butcher has all the trimmings of lovely bit of pork,

1:10:18 > 1:10:22the huge amounts of pork in Tuscany

1:10:22 > 1:10:24Look at that skin, it comes off a really easily

1:10:24 > 1:10:27and that is a beautiful sort of mince inside.

1:10:27 > 1:10:30Do they put more fat in it in Italian sausages?

1:10:30 > 1:10:34Yes, there's lots of fat, they use spaces, chilli,

1:10:34 > 1:10:36bay leaves, fennel seeds, that kind of thing

1:10:36 > 1:10:40and they mix it up with all the nice bits of pork belly fat.

1:10:40 > 1:10:44And then they use things like shoulder,

1:10:44 > 1:10:47they mince sit up quite roughly so it has a lot of texture and then

1:10:47 > 1:10:51if you take it out the skin it makes a brilliant pasta sauce.

1:10:51 > 1:10:52Now, who is this from?

1:10:54 > 1:10:56Onion straight in.

1:10:56 > 1:10:59Yes, the onion goes straight in and some pancetta.

1:10:59 > 1:11:01Could you use a British sausage?

1:11:01 > 1:11:03You could use a British sausage

1:11:03 > 1:11:07but you would need something with a bit of fat in it, big chunks of fat.

1:11:07 > 1:11:12- Like a Cumberland sausage? - Yes a Cumberland would be a bit too much of a fine mince I would say.

1:11:12 > 1:11:15- I need a better knife for that, that's not very good. - The garlic has gone in as well.

1:11:15 > 1:11:20- Yes the garlic has gone in, the onion has gone on. - So now we are using the Swiss chard.

1:11:20 > 1:11:23Yes with the Swiss chard if you could take the leaves off and cut the stocks really fine.

1:11:23 > 1:11:26This is fantastic but it does grow different colours,

1:11:26 > 1:11:28you get orange chard and red chard...

1:11:28 > 1:11:32- They call it rainbow chard don't they?- Yes.

1:11:32 > 1:11:35And that is lovely, the thing is, I always think that the red chard

1:11:35 > 1:11:38can be a bit tougher, it's got a sort of stringy stalk.

1:11:38 > 1:11:41But you're going to use the entire lot, yes?

1:11:41 > 1:11:42In with the pancetta.

1:11:42 > 1:11:45Cor, you put plenty of onion in!

1:11:45 > 1:11:47I only put half in.

1:11:47 > 1:11:50Let's get a bit more sausage in there to even it up.

1:11:50 > 1:11:55- Is that chopped enough? - A little bit finer please.

1:11:55 > 1:11:59It was fine in rehearsal and now you've just changed it!

1:11:59 > 1:12:01That's cos I did it.

1:12:04 > 1:12:07So, your restaurant's celebrating your fifth year?

1:12:07 > 1:12:10- Five years, I know, it's amazing isn't it?- Yeah, five years.

1:12:10 > 1:12:14And we're going strong and it feels like five minutes ago

1:12:14 > 1:12:18but it also feels like ten years, you know?

1:12:18 > 1:12:21OK, so those sausages are starting to break down,

1:12:21 > 1:12:24all the fat's coming out of them and that pancetta is going to

1:12:24 > 1:12:27season the sausages and the onion's there for the sweetness.

1:12:31 > 1:12:36- So what do you call this in Italian?- Veitola.- Veitola?

1:12:36 > 1:12:39- Or the French call it blette. - They do, yeah.- Swiss Chard.

1:12:43 > 1:12:46I used to cook it a lot working over there, with liver.

1:12:46 > 1:12:49- They cook it a lot with liver. - Yeah, that's very nice.

1:12:49 > 1:12:52And the stalks are lovely, cos you can blanche the stalks

1:12:52 > 1:12:55and you can make a lovely gratin with eggs and cream and cheese.

1:12:58 > 1:13:01So, quite chunky, just break that down.

1:13:04 > 1:13:06As well as celebrating your fifth year

1:13:06 > 1:13:09you've started writing your new book, have you?

1:13:09 > 1:13:13Yeah, I've got a lot of recipes that I've been collecting over

1:13:13 > 1:13:15the years and it's one I like to cook at home

1:13:15 > 1:13:18so the new book's going to be quite a big one I think.

1:13:19 > 1:13:21Is that Spanish food or what's that?

1:13:21 > 1:13:24- Ha-ha! It's Italian. - Japanese?- Japanese!

1:13:24 > 1:13:26Right, I'm going to put the stalks in there,

1:13:26 > 1:13:30the stalks are in already, just want to put the tops of these ones in.

1:13:30 > 1:13:34We just want to cook that sausage down, we have all that garlic

1:13:34 > 1:13:37and fennel and a little bit of chilli, dried chilli.

1:13:37 > 1:13:40It's important to use the right pasta for the right dish, why are you using penne for this?

1:13:40 > 1:13:43Penne because it's penne regatta which means it's got

1:13:43 > 1:13:47the sort of little lines in it so it'll hold the sauce but you

1:13:47 > 1:13:51could use anything, like a rigatoni or even maybe a flat egg pasta

1:13:51 > 1:13:52but this one's sort of, you know,

1:13:52 > 1:13:56a nice easy one and everyone likes penne.

1:13:58 > 1:14:01Just recap what you've got in there.

1:14:01 > 1:14:03So, onion, garlic, pancetta,

1:14:03 > 1:14:05sausages and we're just sort of breaking them

1:14:05 > 1:14:08down so they become more manageable.

1:14:08 > 1:14:12You can't cook this beforehand so that's in real-time?

1:14:12 > 1:14:17Yeah, that'll be out in a second. I need a bit of parmesan. I'll do that.

1:14:17 > 1:14:18- What?- Parmesan.

1:14:18 > 1:14:22Oh, I'll do it, sorry. There you go.

1:14:22 > 1:14:25There's a sink in the back.

1:14:26 > 1:14:30But you're also doing the old food shows a lot this month.

1:14:30 > 1:14:33Yeah, so I'm with you in Birmingham

1:14:33 > 1:14:37and I'm doing a pop-up restaurant at the London Olympia

1:14:37 > 1:14:39for the MasterChef weekend

1:14:39 > 1:14:43and I'm doing a demonstration at Taste of London for Taste of Christmas.

1:14:43 > 1:14:48So I'm busy, very busy!

1:14:48 > 1:14:49Right,

1:14:49 > 1:14:53let's get this chard out now. Drain it.

1:14:53 > 1:14:56So the stalks are nice and soft.

1:14:56 > 1:15:00How much parmesan do you want, anyway?

1:15:00 > 1:15:02That's tonnes.

1:15:02 > 1:15:04I'm enjoying this, you see?

1:15:07 > 1:15:11These are the best Christmas presents ever!

1:15:11 > 1:15:16- Are they your own range? - No!- They will be soon!

1:15:16 > 1:15:20- No, these are brilliant. - Put a bit of cream in, James.

1:15:20 > 1:15:24- They're good for the corns on your feet.- Just a little bit of cream.

1:15:24 > 1:15:28- You'll like this bit, it's cream. - It's cream, double cream!

1:15:28 > 1:15:31- Your favourite! - Oh, it needs a bit more.

1:15:31 > 1:15:38- Come on, we'll use the pasta water. - So the chard's gone in there.

1:15:38 > 1:15:41Yeah, a real classy one will probably have tomato

1:15:41 > 1:15:43but I just thought the Swiss chard adds a little

1:15:43 > 1:15:46bit of a different dimension.

1:15:46 > 1:15:48Now, I want to show you this cos I know you're a fan of Italian

1:15:48 > 1:15:52produce but I was at Mr Tom Kerridge's restaurant last night...

1:15:54 > 1:15:56Have I got to close my eyes?

1:15:56 > 1:15:59No. This is from the UK.

1:16:01 > 1:16:05- Check this out, that is a UK-grown black truffle.- I don't believe it!

1:16:05 > 1:16:08- That's amazing, oh, my God, it smells good as well!- Yeah!

1:16:10 > 1:16:14Get yer hands off it! That's a UK-grown black truffle.

1:16:14 > 1:16:17That'd be on tonight's menu if I got my hands on it.

1:16:17 > 1:16:20It's lovely, isn't it? Grown in the UK.

1:16:20 > 1:16:25I did promise the guy not to tell you where it was. It's near Oxford.

1:16:25 > 1:16:27OK, so the pasta's in,

1:16:27 > 1:16:32add a little bit of the cooking water to help it along.

1:16:32 > 1:16:36You use a lot of the water in there.

1:16:36 > 1:16:38Yeah, it's starchy so it emulsifies it.

1:16:38 > 1:16:42Do you think that's what makes the difference cos people

1:16:42 > 1:16:45normally add a bit more sauce or oil, but you use the water.

1:16:45 > 1:16:48I always use water cos you're not enriching the sauce too much,

1:16:48 > 1:16:52you're not making it too heavy. The classic thing is to add lots more cream but...

1:16:52 > 1:16:54You've got chilli flakes in there as well.

1:16:54 > 1:16:57Chilli flakes, Swiss chard, sausages,

1:16:57 > 1:16:59pancetta, bit of parmesan, look at that -

1:16:59 > 1:17:03nicely emulsified and I think we can plate it up.

1:17:03 > 1:17:10Make sure it's creamy, so all the sauce sticks to the pasta

1:17:10 > 1:17:14That's kind of what you want so let's put it on a plate.

1:17:14 > 1:17:19If you can't find these Italian sausages? You can't make the dish?

1:17:19 > 1:17:23You can't really make the dish, exactly!

1:17:23 > 1:17:27Just get some alphabet spaghetti! Do you want a sprinkle of cheese?

1:17:27 > 1:17:32- A sprinkle of cheese. - While you explain what it is.

1:17:32 > 1:17:33That's my penne with spicy Italian sausage, pancetta,

1:17:33 > 1:17:36Swiss chard, cream and parmesan.

1:17:36 > 1:17:37He's pretty good!

1:17:43 > 1:17:46There you go, all done. Easy as that.

1:17:46 > 1:17:50- Dive in.- It looks hot!

1:17:50 > 1:17:53It is very hot! Tell us what you think of that.

1:17:53 > 1:17:55OK, I'm a bit worried,

1:17:55 > 1:17:57it's embarrassing eating on the telly, isn't it?

1:17:57 > 1:17:59- Particularly when it's hot! - Mmm, oh, it's good.

1:18:04 > 1:18:07Now, as one of the stars of the hit BBC drama series, Spooks,

1:18:07 > 1:18:11actress Sophia Myles has been in some tricky spots,

1:18:11 > 1:18:14but can anything really prepare you for facing your food hell

1:18:14 > 1:18:17on live TV? Let's find out.

1:18:17 > 1:18:20Everybody here has made their minds up so you could be having

1:18:20 > 1:18:24the king, the king of all cured meats, this is pata negra

1:18:24 > 1:18:29or jamon iberico from the black-footed pig

1:18:29 > 1:18:32all the way from southern region of Spain -

1:18:32 > 1:18:34they produce a lot of this sort of stuff. Mega expensive!

1:18:34 > 1:18:37- Hmm.- But fabulous. We couldn't afford anything else

1:18:37 > 1:18:40so we've got froze peas with it.

1:18:40 > 1:18:42Alternatively you could be getting the crab over here

1:18:42 > 1:18:44which could be done three ways.

1:18:44 > 1:18:47It could be done into little crab balls. We've got some

1:18:47 > 1:18:51poppy seeds and sesame seeds, deep fat fried and make a spicy

1:18:51 > 1:18:53chilli jam to go with the claws and the brown meats

1:18:53 > 1:18:56mixed together to make a nice three-way combination.

1:18:56 > 1:18:58How do you think these lot have decided?

1:18:58 > 1:19:00I'm really hoping that..

1:19:00 > 1:19:02Chefs, Spooks fans.

1:19:04 > 1:19:05You needed two votes.

1:19:05 > 1:19:08I feel like I may have a... It might be torn...

1:19:08 > 1:19:09If I go...

1:19:09 > 1:19:13these guys, as typical chefs, they stuck with their guns and went for the crab.

1:19:13 > 1:19:16So it's down to these girls over here.

1:19:16 > 1:19:17I'm hoping the ladies chose...

1:19:17 > 1:19:19They've been kind to you, they did.

1:19:19 > 1:19:23Yeah, so you're having food heaven. We'll lose this out the way.

1:19:23 > 1:19:254-3, so a pretty close one today.

1:19:25 > 1:19:28So, what I'm going to do with this is a simple little risotto

1:19:28 > 1:19:30and we're gonna do roast monkfish.

1:19:30 > 1:19:33So, first I'm going to get Bill at the end there to chop me some garlic

1:19:33 > 1:19:35and shallot for my risotto.

1:19:35 > 1:19:37That's that one.

1:19:37 > 1:19:39And then, Maddie, if I can get you to grate me some parmesan.

1:19:39 > 1:19:43Yes.

1:19:39 > 1:19:43There you go. Parmesan, you need to get mature parmesan

1:19:43 > 1:19:44so get a good quality parmesan.

1:19:44 > 1:19:47Needs to mature for a decent amount of time. Monkfish here,

1:19:47 > 1:19:50I'm gonna get that on first cos we're gonna roast this off.

1:19:50 > 1:19:53This is my recipe so we have got butter...

1:19:53 > 1:19:54(LAUGHS)

1:19:54 > 1:19:55..in here.

1:19:55 > 1:19:57There you go, so we've got a little bit of butter.

1:19:57 > 1:19:59Mmm-hmm.

1:19:59 > 1:20:01We're gonna throw it into our pan, get that nice and hot.

1:20:01 > 1:20:05So that's going to go in there. Pop our monkfish in to give it a nice,

1:20:05 > 1:20:08quick, little colour. I cut this up into decent size chunks

1:20:08 > 1:20:09so you can roast this off as well.

1:20:09 > 1:20:12So...a little bit of that. Just colour that slightly.

1:20:12 > 1:20:16And then we're going to put some peas in this risotto.

1:20:16 > 1:20:17So I've got frozen peas.

1:20:17 > 1:20:20Just going to take a few of these and make a pea puree.

1:20:20 > 1:20:23Just frozen peas taken out, almost defrost them,

1:20:23 > 1:20:26they'll only want about two or three minutes, that's all.

1:20:26 > 1:20:28No more than that. So, the monkfish,

1:20:28 > 1:20:31just get a little bit of colour on it, you'll get that with the butter,

1:20:31 > 1:20:36and then we've got over here, asparagus - fresh English asparagus.

1:20:36 > 1:20:39When you can get it, it's beautiful.

1:20:39 > 1:20:41Out of season, of course, now, but a little bit of that.

1:20:41 > 1:20:44So you get a little bit of colour on top of the monkfish -

1:20:44 > 1:20:45- you get that with the- butter.

1:20:45 > 1:20:47(LAUGHS)

1:20:47 > 1:20:50You don't get that with the oil. Right.

1:20:50 > 1:20:53So a little bit of that. Flip that fish over.

1:20:53 > 1:20:55Nice bit of colour.

1:20:55 > 1:20:57Throw in our asparagus cos we're gonna roast off these spears.

1:20:57 > 1:20:58They only take about five minutes.

1:20:58 > 1:21:03- Right.- Marjoram goes fantastically well with peas in the risotto.

1:21:03 > 1:21:05Marjoram's a great herb.

1:21:05 > 1:21:06Mmm.

1:21:06 > 1:21:10Wonderful herb. You can grow it in your garden - it grows everywhere.

1:21:10 > 1:21:13It doesn't grow like mint, but you can grow a huge bush of marjoram.

1:21:13 > 1:21:14It's wonderful.

1:21:14 > 1:21:17Then this is the key to this thing, this is pata negra.

1:21:17 > 1:21:18Can I have some?

1:21:18 > 1:21:21No, not yet. The whole idea is you have it afterwards.

1:21:21 > 1:21:24This is iberico pata negra which is, like I said,

1:21:24 > 1:21:30southern Spain. In terms of price, so in comparison to a parma ham,

1:21:30 > 1:21:34you're probably looking at about four to five times the price.

1:21:34 > 1:21:38So it's a big difference. They do sell this in supermarkets now.

1:21:38 > 1:21:41But it can only be hand sliced a lot of the time.

1:21:41 > 1:21:44So if... They watch this at the airport, this programme,

1:21:44 > 1:21:48where they're sat waiting for their flight cos it's delayed usually,

1:21:48 > 1:21:51you can actually, if you're going to Barcelona, there's a brilliant

1:21:51 > 1:21:54market called La Boqueria Market, smack in the centre of

1:21:54 > 1:21:57Barcelona. Beautiful market.

1:21:57 > 1:22:00There you can get some of the greatest hams, in particular,

1:22:00 > 1:22:02that one and they'll carve it for you while you wait.

1:22:02 > 1:22:05You can just sit on a bar stool and have it.

1:22:05 > 1:22:06In the pan?

1:22:06 > 1:22:07That goes in that one.

1:22:07 > 1:22:10Do you want me to grind the peas for you?

1:22:10 > 1:22:13Can you blend the peas for me while I control Bill?

1:22:13 > 1:22:16The ham, it's...they're...

1:22:16 > 1:22:18it's fed on acorns, is that right?

1:22:18 > 1:22:20It is. That's the reason why it gets its flavour.

1:22:20 > 1:22:24It's bread on acorns and, erm, it basically runs a lot...

1:22:24 > 1:22:26in search of the acorns, so it doesn't sit there.

1:22:26 > 1:22:29So, when you look at the actual size of the ham itself,

1:22:29 > 1:22:31it's very different to the size of a conventional ham,

1:22:31 > 1:22:33which is much bigger.

1:22:33 > 1:22:35It's much more leaner.

1:22:35 > 1:22:36Lean, yeah.

1:22:36 > 1:22:39It's like the Linford Christie of the ham world. That kind of stuff.

1:22:39 > 1:22:42So we've got garlic, shallots - not too much colour -

1:22:42 > 1:22:44we're gonna pop in some butter...

1:22:44 > 1:22:46in here. (LAUGHS)

1:22:46 > 1:22:48There you go.

1:22:48 > 1:22:50Sautee this off a tad. Over here we've got the puree.

1:22:50 > 1:22:54Now, the reason why I puree the peas is you get that lovely rich colour

1:22:54 > 1:22:57added into our risotto rice, but this is the start of the risotto.

1:22:57 > 1:22:59Shallots, garlic - you don't have to add garlic if you don't want.

1:22:59 > 1:23:02- Can you chop all of that into lardons, please?- All of it?

1:23:02 > 1:23:05- We don't want to waste any.- Oh.

1:23:05 > 1:23:07You better chop that up, as well. The whole lot.

1:23:07 > 1:23:09So, cook this without colour.

1:23:09 > 1:23:10Yes.

1:23:10 > 1:23:13The rice goes in, Arborio rice.

1:23:13 > 1:23:14OK.

1:23:14 > 1:23:17Coat the rice in the butter, like that.

1:23:17 > 1:23:19Some people like white wine in risotto, others don't.

1:23:19 > 1:23:20Careful with that.

1:23:20 > 1:23:22I put white wine in.

1:23:22 > 1:23:24Cook out the white wine.

1:23:24 > 1:23:27It's quick, it's simple to make risotto.

1:23:27 > 1:23:30Then, ever here, I've got chicken stock.

1:23:30 > 1:23:32Although it's with fish and veg, you can use either vegetable stock

1:23:32 > 1:23:35or chicken stock. Don't use fish stock, it's to strong.

1:23:35 > 1:23:37I never knew that.

1:23:37 > 1:23:38Some chicken stock, all right?

1:23:38 > 1:23:40Obviously, if you're a vegetarian eating this

1:23:40 > 1:23:43you wouldn't be eating meat with it, but anyway.

1:23:43 > 1:23:46But you'd leave it out and just use vegetable stock, all right?

1:23:46 > 1:23:48So, bring this to the boil.

1:23:48 > 1:23:50Keep adding stock when you need it.

1:23:50 > 1:23:54Then after 12, 15 minutes - the rice does take longer than you think -

1:23:54 > 1:23:55all right.

1:23:55 > 1:24:01This is amazing, James. We're pinching a bit as we go!

1:24:01 > 1:24:03We're gonna take our little lardons...

1:24:03 > 1:24:05they make this in chorizo as well now

1:24:05 > 1:24:08so we're just gonna dry fry that.

1:24:08 > 1:24:10That looks so good. Where did you buy this one?

1:24:10 > 1:24:14This is obviously from London somewhere.

1:24:14 > 1:24:15Yeah.

1:24:15 > 1:24:16Do you want more?

1:24:16 > 1:24:18- Mmm-hmm. - You can pop it all in, yeah.

1:24:18 > 1:24:21- I'll keep one for myself. - Right. (CHUCKLES)

1:24:21 > 1:24:23So over here we've got our peas.

1:24:23 > 1:24:25What I will do is take a little bit of this rice out.

1:24:25 > 1:24:26Yeah.

1:24:26 > 1:24:28I've probably got too much.

1:24:30 > 1:24:33but you can order it through the butchers, you can buy this,

1:24:33 > 1:24:36delicatessens will sell it, supermarkets are selling it.

1:24:36 > 1:24:38Mm-hmm.

1:24:38 > 1:24:41So, you put the peas in there - there you go.

1:24:41 > 1:24:43That's the peas puree.

1:24:43 > 1:24:45So all that... I wasn't watching.

1:24:45 > 1:24:49That's basically just the frozen peas that I've just blanched,

1:24:49 > 1:24:52defrosted. These are the other frozen peas.

1:24:52 > 1:24:54Straight from frozen.

1:24:54 > 1:24:57There you go. Now, the secret of this is to keep it loose.

1:24:57 > 1:25:01So what I do is add some mascarpone cheese.

1:25:01 > 1:25:02There you go.

1:25:02 > 1:25:04Can you do me about twice that?

1:25:04 > 1:25:06Oh, sure.

1:25:06 > 1:25:08Thank you. Keep in some of your stock

1:25:08 > 1:25:10and then you can loosen this down.

1:25:11 > 1:25:14So what I don't do is add this too early.

1:25:14 > 1:25:16So we're gonna crisp this up, you see.

1:25:16 > 1:25:18Oh, can you smell that?

1:25:18 > 1:25:20They can't at home, we can, yeah.

1:25:21 > 1:25:23But the idea with this is you keep it nice and soft.

1:25:23 > 1:25:26The problem with risottos is, if you make it too early

1:25:26 > 1:25:29and allow it to sit, it starts cooking and congeals together

1:25:29 > 1:25:32So you need to make sure it's quite loose. So don't be frighten about

1:25:32 > 1:25:35adding a little bit more stock than you think.

1:25:36 > 1:25:38So you've got the ham like that, that's crisped up.

1:25:38 > 1:25:41We can out all that in there.

1:25:41 > 1:25:42There you go.

1:25:42 > 1:25:46And then Mad has got my...

1:25:46 > 1:25:48Cheese.

1:25:47 > 1:25:48Bit of cheese.

1:25:48 > 1:25:49Are you ready?

1:25:49 > 1:25:53I'm there. Peas and ham, what more do you want? Look at that.

1:25:53 > 1:25:55- Here we are. - Thank you very much.

1:25:55 > 1:25:57In goes the cheese.

1:25:57 > 1:26:01Bit of that, some salt, careful the amount of salt cos it's quite salty,

1:26:01 > 1:26:03these hams. Touch of that again.

1:26:03 > 1:26:05Black pepper.

1:26:05 > 1:26:07The asparagus went in already, did it?

1:26:07 > 1:26:09No, the asparagus is roasted off in the oven.

1:26:09 > 1:26:11Ah, OK.

1:26:11 > 1:26:13So, as you can see, you add the cheese and it'll start to

1:26:13 > 1:26:14thicken up again.

1:26:14 > 1:26:18See, that's gone thicker. Just add a bit more stock...

1:26:18 > 1:26:20to bring it back down again.

1:26:20 > 1:26:23So you turn it off the heat, back on the heat.

1:26:23 > 1:26:25But remember to cook that rice properly first.

1:26:25 > 1:26:28You've got this loose texture, that's what you want.

1:26:28 > 1:26:31Don't overcook it at this point cos you've got the peas in there.

1:26:31 > 1:26:34Bit of marjoram which, like I said, is great with peas.

1:26:34 > 1:26:37Mix that together.

1:26:37 > 1:26:38Quick taste.

1:26:38 > 1:26:40There you go.

1:26:41 > 1:26:43Can you clear that lot, please, guys?

1:26:44 > 1:26:46Hmm, that's pretty good.

1:26:46 > 1:26:47Maybe a little bit more salt.

1:26:48 > 1:26:50Do you need this?

1:26:50 > 1:26:52There we go.

1:26:52 > 1:26:54And what you do is, you bring this over

1:26:55 > 1:26:59And we can put this on the plate. So the idea is that it should just...

1:26:59 > 1:27:01fall nicely.

1:27:01 > 1:27:02This is what it wants.

1:27:02 > 1:27:04All right?

1:27:04 > 1:27:06- Hmm.- It just doesn't sit on a ring,

1:27:06 > 1:27:08you take the ring off and it sits there.

1:27:08 > 1:27:11Then in the oven, of course, we've got our other bit...

1:27:12 > 1:27:16..which has got your crispy pan, your roasted...asparagus.

1:27:16 > 1:27:19Oh, my goodness. I'd forgotten about that. Wow!

1:27:20 > 1:27:25Then you've got your...monkfish.

1:27:25 > 1:27:27Monkfish is amazing. You don't get it in Australia.

1:27:27 > 1:27:29How high was that oven on?

1:27:29 > 1:27:33As hot as the oven will go, really. At home, that's in that oven

1:27:33 > 1:27:36- for literally about five minutes. - Wow.

1:27:36 > 1:27:37As hot as it will go.

1:27:38 > 1:27:41Then what I'm gonna do is grab a little bit of this oil.

1:27:42 > 1:27:44Cos we haven't got any butter left.

1:27:44 > 1:27:46(LAUGHS)

1:27:46 > 1:27:47Mads has taken it away.

1:27:47 > 1:27:48(LAUGHS)

1:27:49 > 1:27:51A bit of that.

1:27:51 > 1:27:52This can go on the top.

1:27:52 > 1:27:54Spectacular.

1:27:54 > 1:27:55There you go, get your hands on that.

1:27:55 > 1:27:56- Goodness.- Looks wonderful.

1:27:56 > 1:27:58Knives and forks.

1:27:58 > 1:27:59Dive in, tell us what you think.

1:27:59 > 1:28:03Seriously, if you can get this stuff, it's called pata negra

1:28:03 > 1:28:06iberico, jambon iberico,

1:28:06 > 1:28:09southern Spain - it is the worlds best ham, I think.

1:28:09 > 1:28:15Fantastic, James. I voted for the crab, but this... This is amazing.

1:28:20 > 1:28:23Well, we've reached the end of today's Best Bites.

1:28:23 > 1:28:25All the delicious dishes from today are on our website

1:28:25 > 1:28:29along with everything we've ever cooked on Saturday Kitchen, too.

1:28:29 > 1:28:32Just click on to bbc.co.uk/recipes.

1:28:32 > 1:28:35There are thousands of great things for you to cook at home

1:28:35 > 1:28:37so make sure you have a go this weekend.

1:28:37 > 1:28:40I'll be back with more brilliant dishes from our recipe archives

1:28:40 > 1:28:43very soon, but in the meantime, have a great rest of your day

1:28:43 > 1:28:46and enjoy the weekend. Bye for now.