0:00:02 > 0:00:05Good morning. A feast of fabulous food coming your way in today's Best Bites.
0:00:27 > 0:00:28Welcome to the show.
0:00:28 > 0:00:30We've got these gourmet delights from the Saturday Kitchen
0:00:30 > 0:00:33back catalogue for you to enjoy.
0:00:33 > 0:00:36This shrimp ravioli with tomato sauce for comedy legend
0:00:36 > 0:00:37Ronnie Corbett.
0:00:37 > 0:00:39- Beautiful, really beautiful. - That's it.
0:00:39 > 0:00:43Jose Pizarro cooks the very best in Spanish food.
0:00:43 > 0:00:45And this pork chop with green beans and piquillo peppers
0:00:45 > 0:00:48will have you booking your flights to Alicante
0:00:48 > 0:00:49by the end of the show.
0:00:49 > 0:00:52Nick Nairn definitely helped define modern British food
0:00:52 > 0:00:56and his turbot with razor clams with sauce vierge
0:00:56 > 0:00:57is as good as it gets.
0:00:57 > 0:01:01Actor Dougray Scott faced his Food Heaven or Food Hell.
0:01:01 > 0:01:03There was a Thai-style sea bass with holy basil
0:01:03 > 0:01:06and rice noodle salad ready for Food Heaven
0:01:06 > 0:01:09and a sweetcorn and crab soup all set up for his Food Hell.
0:01:09 > 0:01:12Find out what he gets at the end of the show.
0:01:12 > 0:01:14First up today, though, is the brilliant Angela Hartnett
0:01:14 > 0:01:17with something down to earth and downright delicious.
0:01:17 > 0:01:19Take a look at this.
0:01:19 > 0:01:20Top, top food. What are we cooking?
0:01:20 > 0:01:22We'll roast off some beautiful corn-fed chicken
0:01:22 > 0:01:27with some garlic, rosemary and make a lovely, fresh green bean, leek
0:01:27 > 0:01:29and shallot salad with tarragon and parsley.
0:01:29 > 0:01:33- Simple food you can easily cook this weekend.- Easily.- In season as well,
0:01:33 > 0:01:36- little baby leeks.- I know. They must be on your farm now, surely?
0:01:36 > 0:01:40- Still growing, they're about this sort of size now.- Starting to come.
0:01:40 > 0:01:43So just season up your chicken nicely.
0:01:43 > 0:01:46- You use the maize-fed chicken, don't you?- Yes.
0:01:46 > 0:01:50Just because I think it's got lovely flavour and all the rest of it.
0:01:50 > 0:01:52If you're going to have chicken, you have to have the best.
0:01:52 > 0:01:55You don't want anything that's really watery
0:01:55 > 0:01:57or doesn't taste of anything. Skin side down. Just lightly.
0:01:57 > 0:02:01Keep the skin on. It's quite important, keeps it nice and moist.
0:02:01 > 0:02:04Yes, nice and moist. Take that little feather out. Here it goes.
0:02:04 > 0:02:06SIZZLING
0:02:06 > 0:02:08And then we just crush the garlic.
0:02:08 > 0:02:11There's a sink in the back if you want to wash your hands.
0:02:11 > 0:02:14- There you go. - So we just turn that down.
0:02:14 > 0:02:17- And just lightly let it roast off. - Yeah, OK.
0:02:17 > 0:02:20OK. And while that's cooking, we'll prepare our veg
0:02:20 > 0:02:23so we'll take a handful of the green beans. Where's my knife?
0:02:23 > 0:02:25At the moment you've been quite quiet,
0:02:25 > 0:02:28quite unusual to be one of Gordon Ramsay's chefs.
0:02:28 > 0:02:31- Why's that?- Well, the Connaught's closed for refurb.
0:02:31 > 0:02:35- Yep.- So we're closed for about six to eight months now.
0:02:35 > 0:02:40- This is the whole hotel? - The whole hotel but they're doing such work to it, they have to.
0:02:40 > 0:02:44- They'll put a swimming pool in, a spa, which I'll get to use.- Right.
0:02:44 > 0:02:47I've just finished a TV thing with John Burton Race
0:02:47 > 0:02:49- and I've just got my book out. - Exactly.
0:02:49 > 0:02:50- So loads going on.- And your book,
0:02:50 > 0:02:54a similar vein to what Gennaro was doing there.
0:02:54 > 0:02:58- Yeah.- Three generations of Italian cooking.- Totally, yeah.
0:02:58 > 0:03:00It's all about recipes my grandmother had,
0:03:00 > 0:03:02my mother's had. Stuff like, you know,
0:03:02 > 0:03:06we were brought up as children eating. So it's fantastic.
0:03:06 > 0:03:09- I'm really pleased with it. Very, very pleased.- It's a fabulous book.
0:03:09 > 0:03:11I know, I love it.
0:03:11 > 0:03:13I had a quick look and I must say it brings memories back.
0:03:13 > 0:03:18- It is fantastic book. Well done. - He likes it. I'll give you a copy! - Thank you. I was waiting for that!
0:03:18 > 0:03:22I've got to beat James in the ratings, so you'll have to buy one!
0:03:22 > 0:03:25You have an Italian background
0:03:25 > 0:03:28but you did the Great British Menu and represented Wales.
0:03:28 > 0:03:31- Yes! There is justification. - How do you go from Italy to Wales?
0:03:31 > 0:03:35- There's a whole community. JOHN:- Nothing wrong with Wales! - No.- Back me up here!
0:03:35 > 0:03:38There's a whole community in Italy that emigrated to Wales
0:03:38 > 0:03:41and that's where my mother was born, of Italian parents.
0:03:41 > 0:03:44- I full agreed with you.- Exactly, but I agree. Everyone said to me,
0:03:44 > 0:03:48"What are you, Welsh, Italian, English?" I was born in Kent.
0:03:48 > 0:03:52- That goes in the oven.- How long for? - About eight to ten minutes.
0:03:52 > 0:03:55- I've chopped your shallots. - Thank you very much.
0:03:55 > 0:03:59- Can I ask a question?- No!- OK! - Yes, carry on.
0:03:59 > 0:04:01If someone is health-conscious...
0:04:01 > 0:04:05My mother will never cook chicken with the skin on it.
0:04:05 > 0:04:07- Yeah.- Can you take it off after? - You could do.
0:04:07 > 0:04:12- Does that give it the flavour? - Yeah, I think it protects it as well.
0:04:12 > 0:04:15It gives a great flavour. Natural basting cos it's naturally fat
0:04:15 > 0:04:17so I think you should, personally.
0:04:17 > 0:04:19But you can take it off, you don't have to eat the skin.
0:04:19 > 0:04:22And how strict? Cos you know how you have to cook chicken
0:04:22 > 0:04:25a certain way, otherwise they say it's dangerous if it has pink bits.
0:04:25 > 0:04:30Yeah, you have to cook it through but not dry, like a lot of people.
0:04:30 > 0:04:34- It gets too dry.- They overcompensate and overcook it.- Exactly, too much.
0:04:34 > 0:04:38- What's going in this dressing? - A lovely olive oil, classic virgin olive oil,
0:04:38 > 0:04:41white wine vinegar and some chopped shallots.
0:04:41 > 0:04:43A bit of mustard in there as well.
0:04:43 > 0:04:46A bit of mustard and we'll add some fresh herbs to it now. OK.
0:04:46 > 0:04:49So put some in there.
0:04:49 > 0:04:53- Herbs like tarragon and parsley, you'll use as well?- Definitely.
0:04:53 > 0:04:55I love flat-leaf parsley, it's fantastic.
0:04:55 > 0:04:57But tarragon is quite a strong herb as well.
0:04:57 > 0:05:02I think the chicken can take it. We keep them quite crunchy, the beans.
0:05:02 > 0:05:04A mistake that lots of people make.
0:05:04 > 0:05:07That classic combination of chicken and tarragon together,
0:05:07 > 0:05:10- they put too much tarragon.- Yeah. - Particularly dry stuff, it kills it.
0:05:10 > 0:05:11No, I know.
0:05:11 > 0:05:15Tarragon is like coriander - you need to use it in moderation.
0:05:15 > 0:05:17So we'll put our beans...
0:05:17 > 0:05:19We've kept them crunchy, we want it nice and light.
0:05:19 > 0:05:24- They've just blanched. - Literally. They'll have a bit of bite to them.- Two, three minutes.
0:05:24 > 0:05:26Then we'll put our dressing over them.
0:05:26 > 0:05:31- Do you want some seasoning in that? - I will indeed.- Salt and pepper.
0:05:31 > 0:05:33- We mentioned your restaurant that's closed.- Yep.
0:05:33 > 0:05:35But you've also got another one in Florida?
0:05:35 > 0:05:39Sunny Florida, yes. The one everyone thinks all I do is sit on the beach!
0:05:39 > 0:05:40Tell us about that one.
0:05:40 > 0:05:43It's basically in a beautiful resort in Boca Raton
0:05:43 > 0:05:45between Fort Lauderdale and Palm Beach.
0:05:45 > 0:05:49It's 27 floors up, it overlooks the sea, the beaches.
0:05:49 > 0:05:53It is phenomenal and it's all glass and chrome.
0:05:53 > 0:05:56- It's beautiful.- What's it like getting food out there?
0:05:56 > 0:05:59Food, you struggle with, you really do.
0:05:59 > 0:06:03I thought in Florida, cos it's sunny, you'd get loads of fresh vegetables
0:06:03 > 0:06:04but we have to freight a lot in.
0:06:04 > 0:06:07It literally is FedExed all over the place, it's quite scary.
0:06:07 > 0:06:09You can't get good food all the time.
0:06:09 > 0:06:13- Would you agree with that in America?- Well, in certain parts.
0:06:13 > 0:06:16- My parents actually live in Florida. - Really?- Yeah, and the thing is
0:06:16 > 0:06:20certain larger big supermarkets, when you go to them, the produce
0:06:20 > 0:06:24is always slightly wilted because it's not as fresh as you would,
0:06:24 > 0:06:28let's say in the Midwest where a lot of the growing area is,
0:06:28 > 0:06:31but most American stuff is flown in, they don't grow their own.
0:06:31 > 0:06:34- The heat can also affect it quite dramatically.- Totally.
0:06:34 > 0:06:37- I'll send my parents to the restaurant.- Do, please do!
0:06:37 > 0:06:38If I have them ring, they'll get booked in!
0:06:38 > 0:06:41Hmm, yeah, let's see how you go today!
0:06:41 > 0:06:45- Good.- I want to taste the watermelon, you see. Please.
0:06:45 > 0:06:47- There you go, beautiful. - Just sliced over the top.
0:06:47 > 0:06:50Just sliced, placed on the beans, bit more of the dressing.
0:06:50 > 0:06:54Serve the green beans warm, absorbing the vinegar and olive oil.
0:06:54 > 0:06:56She's a genius. Remind us what that is again.
0:06:56 > 0:06:59You've got beautiful roasted corn-fed chicken breasts
0:06:59 > 0:07:02on a spring salad of leeks and baby green beans.
0:07:02 > 0:07:04- Cooked in exactly six minutes. Easy as that.- Boom boom.
0:07:04 > 0:07:06APPLAUSE Thank you.
0:07:06 > 0:07:09I'm off now, aren't I?
0:07:09 > 0:07:12I promise you, they haven't been drinking over there yet.
0:07:12 > 0:07:16- Follow me, there we go. - They will be!- Have a seat.- Thank you.
0:07:16 > 0:07:17You get to dive into this.
0:07:17 > 0:07:20- When you say Boca Raton, you have to say "Bow-ca".- Bow-ca!
0:07:20 > 0:07:23- From Bow-ca, all right.- Use this one, there you go.- Boca Vista.
0:07:26 > 0:07:31- It smells great. I like my vegetables crunchy.- Looks lovely.
0:07:31 > 0:07:34- What's the name of that chicken? - Corn-fed.
0:07:34 > 0:07:37- Slightly yellow skin? - Yes, exactly.- Produced on 50% maize.
0:07:37 > 0:07:41- That is delicious. Do I pass it down? - Yeah, that's all you're getting!
0:07:41 > 0:07:44- You have to share. - Pass it to the left, yeah?
0:07:44 > 0:07:48Also putting the dressing in while the ingredients are still warm,
0:07:48 > 0:07:51- very Italian.- So important, it's like when you make a lovely potato salad,
0:07:51 > 0:07:54- it's got to absorb all the vinegar and the olive oil.- Has to be warm.
0:07:54 > 0:07:57- Totally.- You can actually taste the vegetables
0:07:57 > 0:07:59when they're warm as well. Much better when they're cooked.
0:07:59 > 0:08:02The vinegar adds a bite to it, doesn't it? And the onion.
0:08:02 > 0:08:06- Yeah, it's a nice crunch to it. - Piquance.- Oh, la la la la la la!
0:08:06 > 0:08:08- Is this all mine?- All for you, yeah!
0:08:08 > 0:08:11Other ingredients - you mentioned potato, we've got beans, leeks.
0:08:11 > 0:08:14- Would that work with broccoli, that kind of thing?- Easily.
0:08:14 > 0:08:18I really love crunchy vegetables and I love vinaigrettes on stuff,
0:08:18 > 0:08:19it's just perfect.
0:08:19 > 0:08:23But you can even do baby carrots, asparagus. So much stuff.
0:08:23 > 0:08:24- Napkin, anyone?- Gennaro's happy!
0:08:26 > 0:08:28ALL LAUGH
0:08:28 > 0:08:30- He's lost for words! - I think he likes that!
0:08:30 > 0:08:33- This is a first time, grab it quick! - Quick, quick!
0:08:33 > 0:08:36- I will give you three Michelin stars!- Ahh!
0:08:41 > 0:08:44Coming up, I'll be making ravioli for comedy legend
0:08:44 > 0:08:46and keen baker Ronnie Corbett, but first
0:08:46 > 0:08:48here's the great Rick Stein.
0:08:49 > 0:08:54Once upon a time, the herring fishery extended from the north of Scotland
0:08:54 > 0:08:58way down to Great Yarmouth, Lowestoft and beyond.
0:08:58 > 0:09:02Sadly, all that's declined now, leaving ports like Lowestoft
0:09:02 > 0:09:05a shadow of their former self.
0:09:05 > 0:09:09Donny Cole, a local fish merchant, remembers how it used to be.
0:09:10 > 0:09:14For every man that went to sea on the drifters,
0:09:14 > 0:09:16there were seven men ashore backing him up.
0:09:16 > 0:09:20The people who built the boats, the beatsters that made the nets,
0:09:20 > 0:09:24the people connected in the industry, the box makers,
0:09:24 > 0:09:29everybody. And that there is how it used to be.
0:09:29 > 0:09:32But if that dock is the one you saw today, right...
0:09:32 > 0:09:37and there is not one boat in it. Not one boat in that dock.
0:09:38 > 0:09:42I mean, it is...for me, heartbreaking.
0:09:42 > 0:09:45There was 200 smokehouses in Lowestoft.
0:09:46 > 0:09:51The air was thick with the smell of herrings and kippers.
0:09:51 > 0:09:55Everyone ate kippers. It was an era, just a complete era
0:09:55 > 0:09:58which unfortunately has disappeared.
0:09:58 > 0:10:00Well, I say unfortunately disappeared
0:10:00 > 0:10:02because the whole thing's changed
0:10:02 > 0:10:04but for me, being in the fishing industry,
0:10:04 > 0:10:06I think it's a disaster.
0:10:07 > 0:10:09Donny and his brother Michael
0:10:09 > 0:10:12own one of the last smokeries in East Anglia
0:10:12 > 0:10:14and Colin Burgess who does the smoking
0:10:14 > 0:10:17wonders whether anybody will take over from him.
0:10:17 > 0:10:19Not even the herrings are local any more -
0:10:19 > 0:10:22they come from Norway or Iceland.
0:10:22 > 0:10:26There's not many people who do it or who carry on doing it
0:10:26 > 0:10:28and it is just nice to be a part of something
0:10:28 > 0:10:33that's going to die out. No young person wants to do it.
0:10:33 > 0:10:38Um...I'm probably one of the youngest fish curers
0:10:38 > 0:10:42and smokers there is left and nobody wants to do it after me.
0:10:42 > 0:10:45There's no good doing it for five minutes and thinking
0:10:45 > 0:10:48after five minutes or after six months,
0:10:48 > 0:10:53you know it or you think you can do it
0:10:53 > 0:10:55because that's an impossibility.
0:10:55 > 0:10:58You learn something new every day, you know?
0:10:58 > 0:11:03It's extraordinary to me that a product which is so good,
0:11:03 > 0:11:07which is so skilfully made should be in danger of dying out.
0:11:07 > 0:11:10Why is it that we turn our back on the really good things in life
0:11:10 > 0:11:14in favour of what - hygienic little fillets?
0:11:14 > 0:11:16Stainless steel? Vacuum packing?
0:11:16 > 0:11:19Artificial colouring? No bugs? I don't know.
0:11:19 > 0:11:24It'd be great if somebody started a campaign for real smoked fish.
0:11:28 > 0:11:30Pfff!
0:11:33 > 0:11:36That, to me, is a great delicacy.
0:11:36 > 0:11:39An undyed kipper hanging on tenterhooks with a good fat content
0:11:39 > 0:11:43that all herrings have at this time of year.
0:11:43 > 0:11:45Needs to be about 15%.
0:11:45 > 0:11:49And this is very interesting to me, this is a bloater.
0:11:49 > 0:11:54It's like a kipper smoked for the same sort of time and brined first
0:11:54 > 0:11:58but it's smoked with its guts in. Cold-smoked again so it's part raw.
0:11:58 > 0:12:01Called a bloater, not cos it sort of bloats up
0:12:01 > 0:12:04and gets all sort of off, but because it's slightly puffed up
0:12:04 > 0:12:06with the guts still in it and a little bit gamey.
0:12:06 > 0:12:10The Victorians used to make a great bloater paste with it.
0:12:10 > 0:12:13And this is even more interesting.
0:12:13 > 0:12:17That's called a golden, and that's been salted for two days
0:12:17 > 0:12:22and smoked for about five to six days and that was for the export trade.
0:12:22 > 0:12:24A lot more salt content.
0:12:24 > 0:12:28Perhaps a bit salty for today's tastes but a lovely colour.
0:12:28 > 0:12:30But this is the most interesting thing.
0:12:30 > 0:12:36If I can find it, hanging up here in the rafters. That is a red herring.
0:12:36 > 0:12:39That again is salted for about two or three days
0:12:39 > 0:12:42but then it's smoked for about five to six weeks
0:12:42 > 0:12:46so that you could actually eat this for weeks and weeks
0:12:46 > 0:12:49without refrigerating it, and that was for the African trade.
0:12:49 > 0:12:53Well, the slave trade in fact because it's something they could eat
0:12:53 > 0:12:56on the ships, but it's got into the African culture now
0:12:56 > 0:12:59and that's where all the red herrings go.
0:12:59 > 0:13:01Hey, Rick, try one of these.
0:13:01 > 0:13:03- These are buckling. - Ah, hot-smoked, aren't they?
0:13:03 > 0:13:08- They're hot-smoked in the smokehouse.- Cor, that's good.
0:13:08 > 0:13:11- What do YOU think of them? - Oh, they're great.
0:13:11 > 0:13:15- They're gorgeous, aren't they? - I mean, that is just wonderful.
0:13:15 > 0:13:17The thing people think about herrings
0:13:17 > 0:13:20as them being a bit sort of... I don't know, overpowering
0:13:20 > 0:13:25but this is lovely and soft and creamy, and the fat content...
0:13:25 > 0:13:27It's a bit like eating smoked eel, actually.
0:13:27 > 0:13:30It's got that same luxury taste to me.
0:13:30 > 0:13:35- It's just absolutely fantastic. - Lovely texture to it. Mmm.
0:13:37 > 0:13:42Lowestoft will probably never see a busy market for herrings again
0:13:42 > 0:13:44but instead there's huge landings of plaice,
0:13:44 > 0:13:47the most popular flatfish in Europe,
0:13:47 > 0:13:51and a fish incidentally at its best in spring.
0:13:51 > 0:13:54Well, just look at these plaice.
0:13:54 > 0:13:56They're a beautiful-looking fish
0:13:56 > 0:13:59with those lovely fluorescent orange and red spots on them.
0:13:59 > 0:14:02I think people tend to undervalue it.
0:14:02 > 0:14:04You hear people in restaurants say,
0:14:04 > 0:14:08"Oh, I think I'll have the lemon sole," because plaice, you know,
0:14:08 > 0:14:11you're making a statement of being a bit more upper crust
0:14:11 > 0:14:13if you go for lemon sole rather than plaice
0:14:13 > 0:14:16cos you see plaice everywhere. But actually it's just as good
0:14:16 > 0:14:19and I've got this dish which I'm just really excited about
0:14:19 > 0:14:23because I just think it does real justice to the plaice.
0:14:23 > 0:14:27I've just got about quarter to half an inch of vegetable oil
0:14:27 > 0:14:30in this frying pan which I'm getting really, really hot
0:14:30 > 0:14:33and I'm just going to add some chopped onion.
0:14:33 > 0:14:37Now, this is for a dish of plaice with a sprinkling
0:14:37 > 0:14:39of savoury things and when I thought about this
0:14:39 > 0:14:42I thought of deep-fried goujons of plaice
0:14:42 > 0:14:45in a light batter, and I'm going to use a tempura batter,
0:14:45 > 0:14:48with just dry ingredients with lots of flavour.
0:14:48 > 0:14:51So that onion's beginning to brown very nicely.
0:14:51 > 0:14:54I'll just add some garlic as well, finely chopped garlic
0:14:54 > 0:14:56and some red chilli as well,
0:14:56 > 0:14:59some very finely chopped, deseeded red chilli.
0:14:59 > 0:15:02Just frying that off together till it's dry-fried.
0:15:02 > 0:15:06A bit like the coating of those peanuts you get in bars
0:15:06 > 0:15:09but much nicer than that. OK, that's done,
0:15:09 > 0:15:11just bring that over here
0:15:11 > 0:15:13and pass it through that colander there.
0:15:17 > 0:15:21OK, now I'll just pour my colander full of fried bits and pieces
0:15:21 > 0:15:26onto this little kitchen paper just to drain off all that fat
0:15:26 > 0:15:29and now empty that into this bowl.
0:15:29 > 0:15:35Now I'm adding some sliced spring onions and some Szechuan pepper.
0:15:35 > 0:15:37It's got a very odd taste, Szechuan pepper,
0:15:37 > 0:15:39it's a bit like cloves at the dentist.
0:15:39 > 0:15:43It slightly numbs the mouth. It's very satisfying because of it.
0:15:43 > 0:15:46Now just a few flakes of sea salt as well.
0:15:46 > 0:15:50That's my sort of coating material for the goujons all ready.
0:15:51 > 0:15:52Now to cut up the plaice.
0:15:52 > 0:15:54I filleted and skinned the plaice already
0:15:54 > 0:15:58and I'll cut it into goujons, or gudgeons actually.
0:15:58 > 0:16:01It just comes from that English-French word
0:16:01 > 0:16:04meaning those little fish, like minnows and sticklebacks,
0:16:04 > 0:16:07freshwater fish and about the size of your thumb
0:16:07 > 0:16:08so there we are.
0:16:08 > 0:16:12Now we'll make that tempura batter and drop the gudgeons in it.
0:16:13 > 0:16:17So here I've got some cornflour and flour
0:16:17 > 0:16:21and some salt which I'm just going to sift through this sieve into a bowl.
0:16:25 > 0:16:29Now, I'm just adding some soda water here. That's all I'm putting in here.
0:16:29 > 0:16:31Just cornflour, flour, salt and soda water
0:16:31 > 0:16:33and it's ice-cold, the soda water.
0:16:33 > 0:16:38Don't ask me what happens with using soda water but it works a treat.
0:16:39 > 0:16:41So just before I drop those goujons in,
0:16:41 > 0:16:44I've given them a little bit of a season
0:16:44 > 0:16:46just with salt. And into the batter.
0:16:46 > 0:16:49The whole point of this batter, it has to be made at the last minute,
0:16:49 > 0:16:52got to be cold. And the reasons for both those things -
0:16:52 > 0:16:54the last-minute and the temperature -
0:16:54 > 0:16:57is you don't want to develop the gluten in the flour
0:16:57 > 0:17:00because that makes the batter sort of elastic,
0:17:00 > 0:17:02and what you're looking for is crispness.
0:17:02 > 0:17:04That's the whole point of tempura batter.
0:17:04 > 0:17:07So I've put about four or five pieces in at a time.
0:17:07 > 0:17:11They only take about a minute each and straight out of that
0:17:11 > 0:17:13onto some paper just to drain the excess oil off.
0:17:13 > 0:17:15Just look at those, look how thin the batter is.
0:17:15 > 0:17:18That's what I really like about tempura,
0:17:18 > 0:17:22you can actually see the food through the batter. There we go,
0:17:22 > 0:17:26there's the whole batch fried, and now just to make up the dish.
0:17:26 > 0:17:30Just plonk all these goujons onto this wonderful, big plate.
0:17:32 > 0:17:36Sprinkle this lovely savoury, crunchy, garlic, onion,
0:17:36 > 0:17:40Szechuan pepper, spring onion, etcetera mixture all over.
0:17:40 > 0:17:42Just turn it in a little bit so it's everywhere.
0:17:43 > 0:17:47Just a few drops of lime juice over the top. You don't want to overdo it.
0:17:47 > 0:17:53And a final sprinkling of chopped coriander, and that's it.
0:17:53 > 0:17:56You know, none of the fish I've been using in this programme
0:17:56 > 0:18:00is terribly expensive. And if you get a chance, do try the Cromer crabs.
0:18:00 > 0:18:03They're easy to get in supermarkets now.
0:18:03 > 0:18:07Now, the fresh shrimps - sadly they don't travel too well
0:18:07 > 0:18:12so you've got to make a seafood pilgrimage to the east coast.
0:18:12 > 0:18:13And if you get the opportunity,
0:18:13 > 0:18:16you've got to try these Lowestoft kippers
0:18:16 > 0:18:19even if it's to keep Colin going in his smokehouse.
0:18:22 > 0:18:24I suppose I'm very lucky
0:18:24 > 0:18:27because not only can I buy and cook great seafood,
0:18:27 > 0:18:30but I get the chance to go out and catch it as well.
0:18:30 > 0:18:33And that makes writing recipes so much more exciting
0:18:33 > 0:18:38because I've got a memory of seeing everything caught and landed.
0:18:39 > 0:18:42And it makes me quite passionate about keeping it all simple.
0:18:47 > 0:18:49I'd wanted to go to Cromer,
0:18:49 > 0:18:52famous for its small, meat-filled crabs for ages
0:18:52 > 0:18:56and leaving the town on Richard Davies's boat
0:18:56 > 0:18:59at dawn in the summer
0:18:59 > 0:19:01was the start of a completely memorable experience.
0:19:01 > 0:19:04All right? There's the old sun now, coming up.
0:19:05 > 0:19:07Here's a fishery that really works.
0:19:07 > 0:19:12There's so many other depressing scenarios of over-fishing
0:19:12 > 0:19:14and depleting stocks, but here?
0:19:14 > 0:19:17Well, there's only 14 boats and everyone knows each other
0:19:17 > 0:19:21and no-one takes more than they need.
0:19:21 > 0:19:24'But of course it is helped by the fact that the crabs
0:19:24 > 0:19:29'are unusually prolific and live on a chalky shelf rich in food.
0:19:29 > 0:19:32'I asked Richard what makes them so special.'
0:19:32 > 0:19:34- Shallow waters.- Yeah.
0:19:34 > 0:19:36And it's a good feeding bottom.
0:19:36 > 0:19:38You can see that with all the youngsters.
0:19:38 > 0:19:41Yeah. I've never seen so many crabs in a pot.
0:19:42 > 0:19:44The younger generation are all here eating
0:19:44 > 0:19:47so there must be good ground, feeding.
0:19:47 > 0:19:51And it's like a submarine.
0:19:51 > 0:19:55The deeper you go, you have to have more water in your body
0:19:55 > 0:19:57to counteract with the weight of water that's on top of you.
0:19:57 > 0:20:00So if you're in shallow waters, the crabs will be full of meat.
0:20:00 > 0:20:02If they're in deep waters, they're full of water.
0:20:02 > 0:20:04- Really?- Yeah, yeah.- I- think so!
0:20:04 > 0:20:06LAUGHTER
0:20:06 > 0:20:09- Sounds plausible. - Sounds good, doesn't it?!
0:20:09 > 0:20:13- Anything out of the sea, I eat. - Yeah?- Anything, yeah.
0:20:13 > 0:20:15What about things like oysters, do you like them?
0:20:15 > 0:20:16Ooh, lovely - beautiful.
0:20:16 > 0:20:19I don't want 'em messed about, I like 'em raw.
0:20:19 > 0:20:22- With a nice bit of cooked samfa. - "Samfa?"
0:20:22 > 0:20:26- Is that what we call samphire? - Sam... Oh, there you go again!
0:20:26 > 0:20:30I can't help it if I's talk proper and you dunt!
0:20:30 > 0:20:32LAUGHTER
0:20:32 > 0:20:34Well, you seem quite a happy sort of bloke, Richard.
0:20:34 > 0:20:38What do you think about the job you're doing, fishing generally?
0:20:38 > 0:20:40Cor, the crew wouldn't think that,
0:20:40 > 0:20:42nor would a lot of people who know me! Er...
0:20:42 > 0:20:46When things are going right, I'm like everyone else, it's lovely.
0:20:46 > 0:20:48This job, I love it. I really love it.
0:20:48 > 0:20:54But when it's blowing hard, it's a pain in the butt. And I hate it.
0:20:54 > 0:20:57But I don't know anything else...
0:20:57 > 0:20:59I didn't want to do anything else.
0:20:59 > 0:21:02When I was at school, I wanted to be a farmer,
0:21:02 > 0:21:03but my father wouldn't let me go there.
0:21:03 > 0:21:07Then I realised I got hay fever and you don't get that out here, so...! I do love it.
0:21:12 > 0:21:16The sea, as we all know, is a big free-for-all,
0:21:16 > 0:21:20and that's the main problem with conserving stocks.
0:21:20 > 0:21:21Here, it seems,
0:21:21 > 0:21:25there is a sense of ownership much more like the coastal waters
0:21:25 > 0:21:29of Japan, where ownership of the sea by fishing co-operatives is common.
0:21:30 > 0:21:33Richard describes the fishing off Cromer
0:21:33 > 0:21:36as a natural form of fish farming.
0:21:36 > 0:21:40And here's the result of it - lovely, plump Cromer crabs,
0:21:40 > 0:21:41heavy for their size.
0:21:45 > 0:21:49Now, we know some towns smell nice - Burton smells of beer,
0:21:49 > 0:21:50Cognac smells of...
0:21:50 > 0:21:55Cognac! Well, to me, Cromer has the agreeable smell of crabs boiling
0:21:55 > 0:22:00in seawater, which draws you through its narrow lanes to the source.
0:22:02 > 0:22:05And Richard's girls get all the meat out of the crab by hand,
0:22:05 > 0:22:08which is the best.
0:22:08 > 0:22:11Mechanical compressed-air devices, which blasts the meat
0:22:11 > 0:22:15from the shell, don't quite deliver the same sweet, firm texture.
0:22:23 > 0:22:25Well, this is baked crab with cheese,
0:22:25 > 0:22:28but actually, it's not just any old cheese -
0:22:28 > 0:22:31it's Berkswell cheese, which comes from near Coventry.
0:22:31 > 0:22:36It's made out of ewe's milk and it's really hard, and ideal for grating.
0:22:36 > 0:22:38It's as good as Parmesan, really.
0:22:38 > 0:22:42Well, this dish we used to have on in the restaurant
0:22:42 > 0:22:44for the first ten years we were open.
0:22:44 > 0:22:47We gave it up because it wasn't complicated enough.
0:22:47 > 0:22:51Well, that was in the mid-'80s and that was the time when you had
0:22:51 > 0:22:57sort of fans of thinly-sliced duck breast cooked almost raw
0:22:57 > 0:22:59with sort of, you know, strawberry vinegar sauces
0:22:59 > 0:23:03and salads with slices of raspberries all over them.
0:23:03 > 0:23:05Do you remember those days?
0:23:05 > 0:23:09Well, sadly we succumbed to all that ourselves, but now...
0:23:09 > 0:23:12Well, I've just realised what a great dish it was.
0:23:12 > 0:23:15All it basically is is crab and cheese.
0:23:15 > 0:23:18Well, there's a BIT more to it than that.
0:23:18 > 0:23:21It needs a little bit of flavouring, so you just take a bowl
0:23:21 > 0:23:23and add some melted butter.
0:23:23 > 0:23:26Add some lemon juice - about half a lemon -
0:23:26 > 0:23:30and about half a teaspoon of English mustard.
0:23:30 > 0:23:33Then some cayenne pepper just to give it a bit of sharpness
0:23:33 > 0:23:37and some nutmeg - about three or four rasps of nutmeg.
0:23:37 > 0:23:40Gives it a good sort of potted shrimp flavour.
0:23:40 > 0:23:41You mix all that together
0:23:41 > 0:23:44and the point of mixing all the flavouring ingredients
0:23:44 > 0:23:48before you put it in the crab is I don't want to break up the crab much.
0:23:48 > 0:23:50Think of those girls in Cromer -
0:23:50 > 0:23:54and these are Cromer crabs that we're picking that crab out of.
0:23:54 > 0:23:57I want to do justice to what they were doing.
0:23:57 > 0:24:00Do you know, I timed one of them doing a crab.
0:24:00 > 0:24:03It took 2½ minutes to do a whole crab.
0:24:03 > 0:24:06If you could do a crab in half an hour, I'd be surprised.
0:24:06 > 0:24:10I couldn't do it much quicker. 2½ minutes.
0:24:10 > 0:24:14To watch them work in a way that the crab comes out in lovely big lumps.
0:24:14 > 0:24:16That's real skill.
0:24:16 > 0:24:19To them, it's just a job, but watching them work to me
0:24:19 > 0:24:22is a total delight. Anyway,
0:24:22 > 0:24:25there's the crab in the bowl. Nice, big lumps.
0:24:25 > 0:24:28You've mixed all the flavouring ingredients together,
0:24:28 > 0:24:30then you use a big spoon and you've got a big bowl,
0:24:30 > 0:24:34so you can just fold the ingredients gently over into the crab
0:24:34 > 0:24:37and not break it up. Then you take
0:24:37 > 0:24:40big spoonfuls of the crab and fill the crab shells.
0:24:40 > 0:24:43That's what's so great about Cromer crabs.
0:24:43 > 0:24:46They just make a nice portion for one.
0:24:46 > 0:24:49It's very obliging of those crabs.
0:24:49 > 0:24:51About two or three big spoonfuls in there,
0:24:51 > 0:24:55just tamp it down a little bit and then finish with some breadcrumbs
0:24:55 > 0:25:00and this grated Berkswell cheese, which is sharp, but not too sharp.
0:25:00 > 0:25:03A bit like Parmesan, but so interesting.
0:25:03 > 0:25:06Then into an oven for about ten minutes, and out.
0:25:06 > 0:25:11And you eat it, well, just with a couple of squeezes of lemon juice
0:25:11 > 0:25:14and a glass of English cider.
0:25:25 > 0:25:28This is just a note in my Seafood Lovers' Guide, but 16 miles away
0:25:28 > 0:25:34from Cromer are these fantastic blue cockles called Stewkey Blues.
0:25:34 > 0:25:36'I went cockling with Joe Jordan.
0:25:36 > 0:25:40'We opened the cockles and they had just the most beautiful meats.'
0:25:40 > 0:25:42That's beautiful meat.
0:25:42 > 0:25:44Do you mind if I eat one?
0:25:46 > 0:25:50- Mmm... They're great. - Did you like that?- Mm, I love 'em.
0:25:50 > 0:25:55'Joe is 87 and he always eats his cooked. He's missing a treat.'
0:25:55 > 0:25:58Just the other end of the Wash, near King's Lynn,
0:25:58 > 0:26:00the landscape is very exciting to me,
0:26:00 > 0:26:03because it's so unlike Cornwall.
0:26:03 > 0:26:06You've got these vast areas of marshland beneath a big sky
0:26:06 > 0:26:10'and I'm here gathering samphire with Mike Castleton and his missus.
0:26:12 > 0:26:15'To me, it's one of the best vegetables ever for fish.
0:26:15 > 0:26:19'Well, not unnaturally, because it almost grows in the sea.'
0:26:19 > 0:26:22They're getting a taste for it in London now
0:26:22 > 0:26:24and we send quite a bit there.
0:26:24 > 0:26:27But it's very high-priced in London, for some reason.
0:26:27 > 0:26:30So how much are you getting it for, and how much are they selling it for?
0:26:30 > 0:26:32We basically get 60p a pound.
0:26:32 > 0:26:36I've seen that retail in London on the markets for £3.50 a pound.
0:26:36 > 0:26:38- Really? - Someone's making a lot of money.
0:26:42 > 0:26:45I mean, what sort of people buy it, do you reckon?
0:26:45 > 0:26:48Anyone from the man in the street to the royalties.
0:26:48 > 0:26:51Prince Charles in the last couple of years, he sent his driver
0:26:51 > 0:26:54in his Daimler to pick up some samphire for a fete he was having.
0:26:54 > 0:26:59Really? 'So now we know that the Royal Family is partial to samphire.
0:26:59 > 0:27:03'Not surprising, really, since Sandringham is just up the road.'
0:27:04 > 0:27:06But it's actually quite posh, samphire.
0:27:06 > 0:27:10A very upper-class lady came to me in the restaurant the other day,
0:27:10 > 0:27:12complaining that I'd made it TOO popular
0:27:12 > 0:27:15and people were finding out her hidden beds.
0:27:15 > 0:27:20But it's fantastic just simply boiled, only for about two minutes.
0:27:20 > 0:27:23No salt in the water, of course, because it's naturally salty.
0:27:23 > 0:27:26And with a hollandaise sauce.
0:27:26 > 0:27:29People say a hollandaise sauce is too difficult to make,
0:27:29 > 0:27:31but it's not.
0:27:31 > 0:27:37You put water and lemon juice into a bowl over boiling water.
0:27:37 > 0:27:40Then an egg yolk or two and whisk up
0:27:40 > 0:27:42and keep whisking over the water
0:27:42 > 0:27:46to form what we call a sabayon, which is where the egg yolk cooks out
0:27:46 > 0:27:50a little bit and gives the sauce a lovely, fluffy volume.
0:27:50 > 0:27:55Then in goes some melted butter which you've allowed to clarify,
0:27:55 > 0:28:01some cayenne pepper and finally, a little bit of salt.
0:28:01 > 0:28:05Honestly, I think this is the best possible treatment for samphire.
0:28:05 > 0:28:07It's so British - so understated
0:28:07 > 0:28:13and yet deliciously colourful - and appropriate, I think is the word.
0:28:13 > 0:28:16Now, just try eating that. You'll be transformed.
0:28:26 > 0:28:30To tell you the truth, I'm not always FULL of delight about going out fishing,
0:28:30 > 0:28:32particularly if it's in the middle of the night
0:28:32 > 0:28:36when the boat leaves, and I think of the nice comfortable bed
0:28:36 > 0:28:39back at the hotel with Chalky curled up at the end of it.
0:28:40 > 0:28:44So it was that night, when we looked for the boat and couldn't find it.
0:28:44 > 0:28:48I thought, "Oh, great, we won't be going out after all." But we did.
0:28:48 > 0:28:51We went out all night, trawling for shrimps
0:28:51 > 0:28:54and in spite of the way I was feeling, there's always that sense
0:28:54 > 0:28:58of anticipation as the first trawl comes in and you think, "I wonder..."
0:29:00 > 0:29:02And as more and more of the net appears,
0:29:02 > 0:29:06you get a sense of the shape of it, with how much catch is in it.
0:29:06 > 0:29:10And the skipper can tell by the drag of the nets through the water
0:29:10 > 0:29:12how full they are.
0:29:12 > 0:29:15And in this case, it was very good.
0:29:15 > 0:29:17But so often on this series of journeys,
0:29:17 > 0:29:21I've been depressed by the catches, and so have the crews.
0:29:22 > 0:29:26So it was such a pleasure to see the nets bulging
0:29:26 > 0:29:27with a harvest of shrimps.
0:29:30 > 0:29:32That'll do us!
0:29:32 > 0:29:33Wow!
0:29:36 > 0:29:40It just looks like a hopper of corn, there's so much of them.
0:29:40 > 0:29:43There's actually more in the back end of the net,
0:29:43 > 0:29:46cos the cod end - this bit - is completely full.
0:29:47 > 0:29:50Like all crustacea, they have to be cooked immediately,
0:29:50 > 0:29:54otherwise they go soft and mushy and you can't peel them.
0:29:54 > 0:29:57Now, there's nothing to me like tasting a shrimp
0:29:57 > 0:29:59straight out of the boiler at sea.
0:29:59 > 0:30:01That's how they should be tasted
0:30:01 > 0:30:05and you really can't call yourself an expert until you've done it.
0:30:05 > 0:30:08The great thing about these shrimps is that they are all destined
0:30:08 > 0:30:11for the English market - maybe because they're too small
0:30:11 > 0:30:14and too insignificant for anybody else.
0:30:14 > 0:30:17They're missing out on a rare treat.
0:30:17 > 0:30:21I was just thinking about a dish that could use the shell
0:30:21 > 0:30:26as well as the meat of the shrimp, because there's so much flavour in the shell.
0:30:26 > 0:30:30Risotto is the obvious choice, as you can use the shell for making
0:30:30 > 0:30:34a really good shellfish stock or fumee, as we call it in the trade.
0:30:34 > 0:30:37So put a little bit of butter in this hot pan
0:30:37 > 0:30:39and just throw in some onions...
0:30:39 > 0:30:42Just let them soften in the butter a little bit.
0:30:42 > 0:30:45Then all these shells - there must be about 2lbs of shrimp there -
0:30:45 > 0:30:49into that pan go those shells, like that.
0:30:50 > 0:30:53And just turn those around, let them fry a little bit.
0:30:53 > 0:30:58I'm going to add a few blades of mace because this is a British risotto.
0:30:58 > 0:31:01That's a very significant taste in a lot of things
0:31:01 > 0:31:06like potted shrimps and things like that.
0:31:06 > 0:31:09That'll come through in the final dish. Just stir that in.
0:31:09 > 0:31:13Now some good quality fish stock. A couple of pints.
0:31:16 > 0:31:20Right - there we go. Just leave that to simmer now for about 20 minutes.
0:31:20 > 0:31:25We're just going to pour it through this conical strainer.
0:31:25 > 0:31:26Get rid of the shells.
0:31:30 > 0:31:31Here we go.
0:31:31 > 0:31:35Just tap, or tamp it down a little bit with this ladle,
0:31:35 > 0:31:38just to force the last
0:31:38 > 0:31:41of the juices into the stock.
0:31:43 > 0:31:46That's great. And now, to make the risotto.
0:31:46 > 0:31:48I like a nice shallow pan for making risotto
0:31:48 > 0:31:51so I can see easily what's going in.
0:31:51 > 0:31:56With this one, I'm going to start off with a generous amount of butter
0:31:56 > 0:31:58and about three chopped shallots...
0:31:59 > 0:32:01..and about three cloves of garlic.
0:32:01 > 0:32:07I'll just quickly stir that round till the butter's melted
0:32:07 > 0:32:12and now in goes the rice - risotto rice. Arborio rice in this case.
0:32:12 > 0:32:18In that goes. And just... coat the rice with the butter.
0:32:18 > 0:32:22That's a very important point in making risotto.
0:32:22 > 0:32:24Then I'm going to add some white wine
0:32:24 > 0:32:27and I've chosen a fairly neutral-tasting Italian white wine.
0:32:28 > 0:32:31Personally, I love the back taste of wine in risotto,
0:32:31 > 0:32:34that slightly tart taste,
0:32:34 > 0:32:38which just sets off the other flavours beautifully.
0:32:38 > 0:32:40Now to add the stock.
0:32:40 > 0:32:43Add it in about three or four stages,
0:32:43 > 0:32:47letting it all get absorbed in one stage before you go to the next.
0:32:47 > 0:32:50That will take an increasingly long time,
0:32:50 > 0:32:53so the first one, it all goes down fairly quickly.
0:32:55 > 0:32:58While I'm letting that become absorbed,
0:32:58 > 0:33:02I'm going to add the other serious ingredient to this risotto,
0:33:02 > 0:33:03which is samphire.
0:33:03 > 0:33:07I'm just blanching that very quickly in some boiling water.
0:33:07 > 0:33:09All I want is about two minutes,
0:33:09 > 0:33:12cos I want it to have that salty crunch,
0:33:12 > 0:33:14which is what's so perfect about samphire.
0:33:14 > 0:33:17That's just about enough for the samphire.
0:33:17 > 0:33:21I'll just pass that off through a sieve...
0:33:21 > 0:33:26And that's then ready to be stirred into the final risotto.
0:33:26 > 0:33:28So that's another lot of stock there
0:33:28 > 0:33:33and the rice is beginning to thicken up nicely
0:33:33 > 0:33:35and get creamy.
0:33:35 > 0:33:40It's looking great - I might just have a bit of a taste now.
0:33:41 > 0:33:43Yeah. Ooh, that's ever so good.
0:33:43 > 0:33:46We're just about there.
0:33:46 > 0:33:49Might just put a bit of seasoning in - not too much salt,
0:33:49 > 0:33:51cos there's a lot of salt in that samphire.
0:33:51 > 0:33:56That's fine. Little bit of pepper - always liked pepper. There we go.
0:33:56 > 0:33:59And now the samphire.
0:34:01 > 0:34:06Just pour that in. That's just got about the right consistency.
0:34:06 > 0:34:08A risotto doesn't want to be too wet,
0:34:08 > 0:34:11but it doesn't want to be too dry, either.
0:34:11 > 0:34:13And finally, last of all, the shrimps.
0:34:13 > 0:34:17I say last of all cos they only want to be heated through -
0:34:17 > 0:34:20we don't want them cooked any more, cos they'll go all hard.
0:34:20 > 0:34:23So now we'll just dish that up.
0:34:24 > 0:34:26I don't think that looks too bad.
0:34:26 > 0:34:28That's about a portion.
0:34:28 > 0:34:32Don't want to get too much. Just take some of those grains out of there.
0:34:32 > 0:34:34Couple of shrimps on top...
0:34:36 > 0:34:38And that's about it.
0:34:38 > 0:34:40A bit of a sort of story on a plate,
0:34:40 > 0:34:45I suppose it's a bit like a painting in a way - a bit of a memory for me.
0:34:50 > 0:34:51Looked delicious, that dish.
0:34:51 > 0:34:55Samphire is quite an acquired taste and not everybody's cup of tea,
0:34:55 > 0:34:56but shrimps are fantastic.
0:34:56 > 0:34:58I always get mine from Morecambe Bay in Lancashire,
0:34:58 > 0:35:01and as Rick showed us, they're great for Italian dishes like risotto.
0:35:01 > 0:35:05I'm going to show you my favourite Italian dish using shrimps - ravioli - just for you.
0:35:05 > 0:35:09- Lovely.- I know you love a fish. First things first,
0:35:09 > 0:35:12I'm going to make a mixture for our ravioli. I've made some dough here,
0:35:12 > 0:35:14which is using 00 flour,
0:35:14 > 0:35:17which is a pasta flour, a pinch of salt...
0:35:17 > 0:35:20Now, it is a 00 flour for example easily available?
0:35:20 > 0:35:22Yes, you can buy that from supermarkets now,
0:35:22 > 0:35:24- or a good delicatessen.- Right.
0:35:24 > 0:35:26That's all mixed together, leave it to rest,
0:35:26 > 0:35:28through a pasta machine and you end up with ravioli.
0:35:28 > 0:35:30Now for our mixture.
0:35:30 > 0:35:34- Obviously, the shrimps you saw Rick use are here, peeled.- Yes.
0:35:34 > 0:35:37I THANKFULLY didn't do these!
0:35:37 > 0:35:38A little bit of chervil.
0:35:38 > 0:35:42Chervil is a herb that is not often found in supermarkets,
0:35:42 > 0:35:45- but a great, great herb - like an aniseedy flavour.- Yes.
0:35:45 > 0:35:48Brilliant. Bit of lemon.
0:35:48 > 0:35:50Squeeze that in.
0:35:50 > 0:35:53Some black pepper, because we don't want any salt in there -
0:35:53 > 0:35:56the shrimps tend to be quite salty.
0:35:56 > 0:35:58Bit of black pepper, lid on. Blitz.
0:35:58 > 0:36:00There we go.
0:36:03 > 0:36:07- And then we've got our little puree to go into our ravioli.- Ah, right.
0:36:07 > 0:36:09That's it, really. Just keeps it nice and moist.
0:36:09 > 0:36:11You can put a bit of creme fraiche in there.
0:36:11 > 0:36:14- What are you saving these for? - Those are for our sauce at the end.
0:36:14 > 0:36:17- Ah, right!- You're jumping the gun, Ronnie!- Well, I'm sorry!
0:36:19 > 0:36:24We place our little portion of shrimp inside here...
0:36:24 > 0:36:28This will be a nice base for our ravioli. So while I fill those up...
0:36:28 > 0:36:32- I've been reading your book - it's fantastic.- Thank you very much.
0:36:32 > 0:36:35- Goodnight From Him. Absolutely superb book.- Thank you.
0:36:35 > 0:36:39One thing it tells us is your father was this baker...
0:36:39 > 0:36:42Yes, 28 years, Scottish baking
0:36:42 > 0:36:47of the...I mean, really, the highest standards.
0:36:47 > 0:36:50He could do anything and I ought to have learnt more
0:36:50 > 0:36:53while he was with us, but you don't do that sort of thing.
0:36:53 > 0:36:57But was he in favour of getting you into the kitchen, or not?
0:36:57 > 0:36:59Well, I learned by example watching him.
0:36:59 > 0:37:01I find when I'm doing things
0:37:01 > 0:37:05with the bread, my hands are like his hands were.
0:37:05 > 0:37:07No, he was a bit anti-baking.
0:37:07 > 0:37:10It was a very hard job - underpaid, working all night
0:37:10 > 0:37:12and I don't think he wanted me to go into it.
0:37:12 > 0:37:16It's like miners don't want their sons to go into the mines.
0:37:16 > 0:37:21- Although I did love watching him work.- What made you become an actor?
0:37:21 > 0:37:22Um...
0:37:22 > 0:37:27- I don't know!- Cos you had quite a close connection with food...
0:37:27 > 0:37:30I know what it was! Yes, I did.
0:37:30 > 0:37:32Wasn't it pet food or something?
0:37:32 > 0:37:36- No, not pet...!- What was it?
0:37:36 > 0:37:40I was in the Civil Service in the animal-feeding-stuffs department,
0:37:40 > 0:37:44because at that stage, they used to ration protein
0:37:44 > 0:37:48and cereal for farrowing sows, milking herds and I used to...
0:37:48 > 0:37:52We'd inform them of the milk and cream yield
0:37:52 > 0:37:56and then give out coupons after the war.
0:37:56 > 0:37:59That was in Edinburgh. I didn't enjoy that very much.
0:37:59 > 0:38:03Then I did a show in a church youth club and that was it.
0:38:03 > 0:38:05Suddenly I was fired up.
0:38:05 > 0:38:08But it wasn't so successful all the time, was it?
0:38:08 > 0:38:11You have a great story in the book about the Stork Club, was it?
0:38:11 > 0:38:17The Stork Club in Streatham, when I was doing my first stand-up.
0:38:17 > 0:38:22A rather disapproving table didn't think I was doing very well
0:38:22 > 0:38:25and didn't like me and threw dinner rolls at me.
0:38:25 > 0:38:28Which of course, for the son of a baker, was a double insult.
0:38:28 > 0:38:30HE LAUGHS
0:38:30 > 0:38:34The kind of rolls that we used to call Vienna rolls - very crisp,
0:38:34 > 0:38:39- shiny outside.- You spotted them as they were coming towards you?!
0:38:39 > 0:38:42They were really injurious missiles!
0:38:42 > 0:38:46But I've never had them flung since, no.
0:38:46 > 0:38:48Anyway, right - we haven't got any bread rolls here.
0:38:48 > 0:38:51Quickly make the sauce - I've got my ravioli in there.
0:38:51 > 0:38:53How long do you do that for?
0:38:53 > 0:38:56- Literally two minutes. - Poached?- Yes, salted, boiling water.
0:38:56 > 0:38:59In here, I'm going to make my butter.
0:38:59 > 0:39:01Get a hot pan - really important that it's hot -
0:39:01 > 0:39:06get it nice and brown. It's called nut brown butter - beurre noisette.
0:39:06 > 0:39:07In we go with the shallots - just a few.
0:39:07 > 0:39:11Then over here, I've got some more chervil and parsley,
0:39:11 > 0:39:13tomatoes and then a few more shrimps.
0:39:13 > 0:39:15- Right. - We'll wait till it goes brown...
0:39:15 > 0:39:18We've just got the onions in there to cook those out as well.
0:39:18 > 0:39:22Right at the last minute, you start throwing all these in.
0:39:22 > 0:39:24Is that a spring onion, or a real onion?
0:39:24 > 0:39:27That's a normal shallot, that one. Just a nice, simple shallot.
0:39:27 > 0:39:29So I'm doing an Italian dish,
0:39:29 > 0:39:34but I believe you're quite into your Italian breads now?
0:39:34 > 0:39:37Yes, I want to know how to make...
0:39:37 > 0:39:42I make breads at home with my hands, and dried yeast, and I wonder
0:39:42 > 0:39:48if I were to make the ciabatta - that lovely crispy stone-baked one,
0:39:48 > 0:39:52with all the holes in it, and the floured top -
0:39:52 > 0:39:56what do I need to do to make that kind of bread?
0:39:56 > 0:39:58I knew this question was coming so...
0:39:58 > 0:40:02we've got on the line one of the best bakers in the country,
0:40:02 > 0:40:04Mr Paul Hollywood, who's been on the show.
0:40:04 > 0:40:06- Are you there, Paul? - 'Yeah, I'm here, James.
0:40:06 > 0:40:09- 'How are you doing?' - With his Liverpudlian accent.
0:40:09 > 0:40:13PAUL LAUGHS
0:40:13 > 0:40:17- Tell Ronnie about the ciabatta. - 'Hi, Ronnie.'- Good morning.
0:40:17 > 0:40:24'Basically, you want to look for an Italian bread flour.'
0:40:24 > 0:40:31I know they're... Would it just be called an Italian bread flour?
0:40:31 > 0:40:35'Yeah, it's an Italian bread flour. That's the key.
0:40:35 > 0:40:37'The flour is the key.
0:40:37 > 0:40:40'If you use an English flour, it's got a high ash content
0:40:40 > 0:40:43'so it's very grey. The ciabatta in Italy is very white.
0:40:43 > 0:40:47'You want something with a lower ash content.
0:40:47 > 0:40:53'That's the one you want to use.
0:40:53 > 0:40:55'When you're making ciabatta,
0:40:55 > 0:40:58'you've got to make a biga the night before and leave it for eight hours.
0:40:58 > 0:41:00'You'll find it in most recipes.
0:41:00 > 0:41:05'You find a generic recipe - 500g of flour, 1,200g of salt,
0:41:05 > 0:41:08'25g of yeast and 380ml of water.'
0:41:08 > 0:41:12- Did you write that down? - I'm recording this at home!
0:41:12 > 0:41:16'It's 78% of the water in ciabatta flour.
0:41:16 > 0:41:19- 'It gives you the big air holes.' - Ah!
0:41:19 > 0:41:23'You mix half the flour, most of the water the night before into a batter.'
0:41:23 > 0:41:24Like a leaven?
0:41:24 > 0:41:27'Leave it to bubble overnight for eight hours
0:41:27 > 0:41:30'and the following morning, add the rest of the ingredients,
0:41:30 > 0:41:33'the flour and slowly add the salt at the last minute.
0:41:33 > 0:41:37'Add your water very, very slowly. That's they key.
0:41:37 > 0:41:38'It'll go very glossy.
0:41:38 > 0:41:41'Once that happens, tip it onto a heavily-floured surface,
0:41:41 > 0:41:44'leave it to rise for two hours, cut them into strips,
0:41:44 > 0:41:46'stretch them onto a tray and into the oven.'
0:41:46 > 0:41:50- Fabulous.- We haven't got any show left, but thank you very much!
0:41:50 > 0:41:53See you later, mate. See you soon.
0:41:53 > 0:41:54Thank you very much.
0:41:54 > 0:42:00- Look at this.- My God. - That'll be on the website.
0:42:00 > 0:42:04I'm recording it. This looks fabulous.
0:42:04 > 0:42:07This is the little ravioli with shrimps. Dive into that.
0:42:07 > 0:42:10- Lovely.- It was nut-brown butter.
0:42:10 > 0:42:13We've thrown in shrimps, chervil, lots of lemon juice.
0:42:13 > 0:42:16- Nice and simple.- Beautiful.
0:42:16 > 0:42:17- Really beautiful.- That's it.
0:42:22 > 0:42:24If you're looking for the perfect way
0:42:24 > 0:42:27to bring back memories of your Mediterranean holiday,
0:42:27 > 0:42:30here's some sizzling Spanish food from Jose Pizarro.
0:42:30 > 0:42:32What's the name of our dish?
0:42:32 > 0:42:39- It's going to be pork with some asparagus.- We'll run through this.
0:42:39 > 0:42:43I know you want to talk about the iberico as opposed to the normal...
0:42:43 > 0:42:44This is the normal pork.
0:42:44 > 0:42:49This is the iberico pork. You can see the beautiful marbling.
0:42:49 > 0:42:52More marbling on this one.
0:42:52 > 0:42:57- Say it again.- Much more marbling. - All the fat is inside the meat.
0:42:57 > 0:43:01- They've been running in the fields. - They're brought up on acorns.
0:43:01 > 0:43:07You can see later the beautiful nutty flavour.
0:43:07 > 0:43:10We'll get that on the griddle.
0:43:10 > 0:43:16If you compare that with the normal one,
0:43:16 > 0:43:18there's a lot more fat on our one.
0:43:20 > 0:43:22The Spanish are famous for pork.
0:43:22 > 0:43:25Normally, I don't do anything with that.
0:43:25 > 0:43:28If you have normal pork, you can put in marinade the day before.
0:43:28 > 0:43:34You know, some pimento or cumin, olive oil.
0:43:34 > 0:43:37Run through the ingredients.
0:43:37 > 0:43:41Asparagus, coming from the Isle of Wight,
0:43:41 > 0:43:43the same asparagus we have in Spain.
0:43:43 > 0:43:46I was picking this up when I was a child.
0:43:46 > 0:43:50This is the thinner one. That sort of size?
0:43:50 > 0:43:57- Yeah.- There.- Can you chop for me the shallots?- Yeah.
0:43:57 > 0:44:04- I'm chopping chorizo here.- What is it about Spain and the love of pork?
0:44:04 > 0:44:07You walk around any Spanish market...
0:44:07 > 0:44:11Chorizo, the iberico, it's just all over the place.
0:44:11 > 0:44:20Spain, 40 years ago, was very poor. We had pork.
0:44:20 > 0:44:26At home, we had one pork. That meat goes through the whole year.
0:44:26 > 0:44:30We make chorizo, we make different sausages and ham.
0:44:30 > 0:44:35Is that common in homes, that they make their own chorizo?
0:44:35 > 0:44:42Not really any more. 30 years ago, it was very common.
0:44:44 > 0:44:50- Asparagus, some oil. - Now we've got some shallots.
0:44:50 > 0:44:52Sorry, you're waiting for me.
0:44:52 > 0:44:56That's for the chorizo.
0:44:56 > 0:44:59The chorizo is cooked with potatoes.
0:44:59 > 0:45:02It will be cooked with these Jersey Royals.
0:45:02 > 0:45:10There it is. I normally don't put too much oil in the chorizo.
0:45:12 > 0:45:15Tell us about this. Is this the cooking one?
0:45:15 > 0:45:22This is the cooking one. This can be cured for three weeks.
0:45:22 > 0:45:24What's the difference between a cooking chorizo
0:45:24 > 0:45:26and one you can eat raw?
0:45:26 > 0:45:29- It's really just the cure. - A longer cure?
0:45:30 > 0:45:31The piccante...
0:45:31 > 0:45:35This the piccante coming from Leon. What does that mean?
0:45:35 > 0:45:40It's spicy. Leon is in the North of Spain.
0:45:40 > 0:45:43They use pimenton piccante.
0:45:43 > 0:45:45That means hot paprika.
0:45:45 > 0:45:51- You want the asparagus in with the garlic?- Yeah.
0:45:51 > 0:45:54No need to blanch that. You can pan-fry it.
0:45:54 > 0:45:58Tell us about these peppers. I love these.
0:45:58 > 0:45:59They are from Navarra.
0:45:59 > 0:46:04They have been grilled then peeled.
0:46:04 > 0:46:09- These are peeled by hand? - The old ladies.
0:46:09 > 0:46:12Old ladies peeling these by hand.
0:46:12 > 0:46:14LAUGHTER
0:46:14 > 0:46:18Shall we thinly slice these?
0:46:18 > 0:46:20You were saying you can serve this medium.
0:46:20 > 0:46:25Normally, I serve it rare or medium rare.
0:46:25 > 0:46:29- Today...- Medium well.
0:46:29 > 0:46:34You wouldn't do that with normal pork, just the iberico one?
0:46:34 > 0:46:43- Yes, the iberico one. Half of that. - Tell us about the restaurant.
0:46:43 > 0:46:45Not many people have heard of Brindisa.
0:46:45 > 0:46:49- It started off as an importing business.- It started 23 years ago.
0:46:49 > 0:46:52We opened the first restaurant five and a half years ago.
0:46:55 > 0:46:57In London Bridge.
0:46:59 > 0:47:05Then we had two more in South Kensington and another one in Soho.
0:47:05 > 0:47:08It's just gone from strength to strength.
0:47:08 > 0:47:10It's tapas-style grazing.
0:47:11 > 0:47:14Beautiful, simple, you know.
0:47:17 > 0:47:20People think about food, the love of Italy, olive oil.
0:47:20 > 0:47:24How do you rate Spanish olive oil? I think it's fantastic.
0:47:24 > 0:47:26Spanish olive oil is amazing.
0:47:26 > 0:47:31Spain is the bigger producer and Italy, the bigger importer.
0:47:33 > 0:47:35Something wrong there.
0:47:35 > 0:47:41We've got the Jersey Royals. You want to crush these.
0:47:41 > 0:47:45The chorizo.
0:47:46 > 0:47:54- Lovely.- You've been busy writing a book as well. Your second book?- No.
0:47:54 > 0:48:01I just contributed to a new book. The Book Of Tapas.
0:48:01 > 0:48:07250 recipes. It's coming out on Monday.
0:48:08 > 0:48:12- The idea of tapas, that could be a tapas.- This is a tapa.
0:48:12 > 0:48:18- Very simple, quick. - What does it mean?- Tapa is a...
0:48:18 > 0:48:24When we start, it's a glass of wine then they pour something on the top.
0:48:24 > 0:48:26- Tapa means "lid".- Lid?- Lid.
0:48:28 > 0:48:30That means the flies don't go into...
0:48:30 > 0:48:32The fly doesn't go into the glass.
0:48:32 > 0:48:34You're always learning.
0:48:35 > 0:48:40- We need... - That's all right. There you go.
0:48:40 > 0:48:45- To recap, you've got...- We've got the potatoes with the chorizo.
0:48:45 > 0:48:47That's got the shallot in there.
0:48:47 > 0:48:52Then we have the asparagus and now I put the vinegar on, sherry vinegar.
0:48:52 > 0:48:58- Sherry vinegar?- Yep.- OK.- More salt.
0:48:58 > 0:49:02Whenever you come on, there's lots of types of ingredients.
0:49:02 > 0:49:04- I bring today the pimento.- Paprika.
0:49:04 > 0:49:09- Is this smoked paprika? - This is smoked.
0:49:09 > 0:49:14To be pimento de la vera, it has to be smoked.
0:49:14 > 0:49:18We're ready to plate up. There you go.
0:49:18 > 0:49:21Switch all these off.
0:49:21 > 0:49:23There.
0:49:26 > 0:49:27Some potatoes for the chorizo.
0:49:29 > 0:49:33- That chorizo is...- It's amazing. - There's plenty of olive oil.
0:49:35 > 0:49:37The fat is there.
0:49:37 > 0:49:41I'm going to be tasting this. I'll put a bit more of this chorizo on.
0:49:41 > 0:49:42I love it.
0:49:42 > 0:49:48Here it is. Now we're going to finish with the asparagus.
0:49:52 > 0:49:53Voila.
0:49:55 > 0:49:58- I think some more salt.- Yup.
0:50:00 > 0:50:02Some Spanish olive oil.
0:50:02 > 0:50:05Notice he said Spanish olive oil and looked at you at the same time.
0:50:06 > 0:50:10Then some pimento de la vera.
0:50:13 > 0:50:15Voila.
0:50:15 > 0:50:22It's a pork chop with asparagus peppers, new potatoes crushed
0:50:22 > 0:50:24and chorizo.
0:50:24 > 0:50:28- Seven minutes.- Easy.
0:50:32 > 0:50:36The smell in here is just wonderful.
0:50:36 > 0:50:39- Dive into that.- You have to try now.
0:50:39 > 0:50:40Tell us what do you think.
0:50:40 > 0:50:46The Jersey Royal potatoes, and the chorizo.
0:50:46 > 0:50:48Potato and chorizo is very popular in Spain.
0:50:48 > 0:50:51You'll never have tasted anything like that.
0:50:51 > 0:50:52You got a small bit there, Eddie?
0:50:52 > 0:50:54LAUGHTER
0:50:58 > 0:51:02- Mmm.- That pork is, it is the world's best pork, iberico.
0:51:02 > 0:51:04You can taste the nuts, the acorns.
0:51:04 > 0:51:08- You can. It's fantastic. - It's so tender.
0:51:08 > 0:51:11You're looking at £5 for something like that.
0:51:11 > 0:51:17- £5. For one piece, but well worth it.- It's not easy to find it, but...
0:51:21 > 0:51:26You'll find that recipe along with loads of others on our website.
0:51:26 > 0:51:28Go to bbc.co.uk/recipes.
0:51:28 > 0:51:32Here's Valentine Warner with some sensational summer food.
0:51:33 > 0:51:36I've been mad about fishing ever since I was little and I can't
0:51:36 > 0:51:41think of anything I'd like more for supper than a tasty fishy feast.
0:51:42 > 0:51:46During the summer months, I have a love affair with trout.
0:51:46 > 0:51:49Watching them, fishing for them, cooking them,
0:51:49 > 0:51:54but there's one bit of mythical river lore I've never seen -
0:51:54 > 0:51:57the stuff of children's stories - trout ticking.
0:51:57 > 0:52:01I've come to East Lothian to meet former gamekeeper
0:52:01 > 0:52:06Jimmy McLaughlin who's been ticking trout in these rivers all his life.
0:52:06 > 0:52:10- Are you Jimmy half-heron half-otter? - That's the man. Nice to meet you.
0:52:10 > 0:52:13Nice to meet you. I feel like I'm eight, I'm so excited.
0:52:13 > 0:52:16Good. I'm quite excited myself.
0:52:16 > 0:52:21Show me the secret art. Let's do it.
0:52:21 > 0:52:25It's only legal to catch trout in England and Wales with a fishing rod,
0:52:25 > 0:52:28but in Scotland, if you have a Government licence and the go-ahead
0:52:28 > 0:52:32of the person who owns the fishing rights, then tickling is allowed.
0:52:32 > 0:52:37From this minute, I am now getting a lesson from the master.
0:52:37 > 0:52:41Feel along under the ledge, Oh, what's that? Something slimy.
0:52:41 > 0:52:46- Try and work out what end you're at. - Yeah.- Cup your hands round it gently.
0:52:46 > 0:52:50A wee bit of pressure behind the head with your forefinger
0:52:50 > 0:52:53and thumb and gently lift it out.
0:52:55 > 0:52:59We'll take a slow walk up here very calmly and see what we can see.
0:52:59 > 0:53:03'The trick to tickling is to scare the fish into seeking shelter
0:53:03 > 0:53:08'under rocks then using your hands to trap and catch them.' I can't wait.
0:53:10 > 0:53:13If I see this today, I'll be amazed.
0:53:15 > 0:53:18'On first sight, it's looking good.'
0:53:18 > 0:53:21Yeah, there's lots of trout everywhere.
0:53:22 > 0:53:25It's teeming.
0:53:25 > 0:53:29'If we don't manage to catch a trout in here, there's something wrong.'
0:53:29 > 0:53:31There's the classic example.
0:53:31 > 0:53:35- Can you see that silt coming out from underneath that rock?- Yeah.
0:53:35 > 0:53:41- What does that tell me? - There's a fish in there. 'Here goes.'
0:53:42 > 0:53:45No, that's you.
0:53:45 > 0:53:46GIGGLING
0:53:46 > 0:53:48There's another one here. I'm following it up.
0:53:48 > 0:53:51- It's gone.- It's gone.
0:53:51 > 0:53:56'It seems the first chance of supper has escaped our clutches.'
0:53:57 > 0:54:00Anywhere you think there could be a trout,
0:54:00 > 0:54:01that's where you have to look.
0:54:01 > 0:54:04'I don't think this is going to be as easy as I first thought.'
0:54:06 > 0:54:09Jimmy, this is addictive. I haven't even had my hands on a trout yet.
0:54:09 > 0:54:12That's what happens on a beautiful day like this.
0:54:12 > 0:54:14You can come walking up a river...
0:54:14 > 0:54:16All the time I've wasted bicycling and kite-flying.
0:54:16 > 0:54:20I could have been trout-tickling.
0:54:20 > 0:54:23Let's have a look under here.
0:54:23 > 0:54:26Do you occasionally find horrors under the bank?
0:54:26 > 0:54:28I've had mink, eels, rats.
0:54:28 > 0:54:31You learn quick enough when you're tickling that that's not a trout.
0:54:31 > 0:54:34- Something hairy - get out.- Yeah.
0:54:34 > 0:54:38- Anything like that, just get out. - We have to get one.
0:54:38 > 0:54:40I feel very predatory, Jimmy.
0:54:40 > 0:54:42Arrhh!
0:54:45 > 0:54:53Aah! Whoa! I didn't expect that. That was hilarious.
0:54:53 > 0:54:56- I found a very big trout.- Well done. - That was a really decent fish.
0:54:58 > 0:55:01- Get back under. Get back under. - He's maybe still there.
0:55:01 > 0:55:04Maybe I've been lucky and he's down to see me.
0:55:04 > 0:55:10It's gone. I just got the shock of a lifetime.
0:55:10 > 0:55:13I thought I'd be, "Hey, I've got a trout."
0:55:13 > 0:55:17It moved and I behaved like a huge big girl.
0:55:17 > 0:55:20LAUGHTER
0:55:20 > 0:55:21That was amazingly embarrassing.
0:55:21 > 0:55:23I was expecting to see a big water rat.
0:55:23 > 0:55:28You know what they say about southerners being big girly blouses.
0:55:28 > 0:55:31We'll just need to big-girl's-blouse it up here.
0:55:31 > 0:55:36'I don't think Jimmy's impressed with my tickling skills and frankly,
0:55:36 > 0:55:37'neither am I.'
0:55:37 > 0:55:45We have to get one. Oh! Again, I panicked again.
0:55:45 > 0:55:46I can't believe it.
0:55:47 > 0:55:52Oh, my God. Come on, Warner, you big pussy.
0:55:52 > 0:55:58Tickly. Tickle. Here we go.
0:56:01 > 0:56:04I've caught a small one. A wee baby brown trout.
0:56:05 > 0:56:09Not what we're looking for. But nonetheless, a trout.
0:56:09 > 0:56:11- You got one?- I did.
0:56:11 > 0:56:15You've been tickled. That is fantastic.
0:56:15 > 0:56:18It's not a myth. It's a reality.
0:56:18 > 0:56:20- There we go.- Hey!
0:56:20 > 0:56:23'Jimmy's wee trout is too small for us to eat
0:56:23 > 0:56:27'and as he knows how difficult it is to catch trout by tickling,
0:56:27 > 0:56:32'he's brought along a whopper that he caught by rod in this river earlier today.'
0:56:32 > 0:56:38Jimmy, I'm going to make trout with samphire and then beurre blanc,
0:56:38 > 0:56:39- a little butter sauce.- Lovely.
0:56:39 > 0:56:42Pretty simple, but a kind of classy dinner.
0:56:42 > 0:56:46- Can I leave you with the filleting? - Certainly, I'll do that for you.
0:56:46 > 0:56:50'Whilst Jimmy fillets the beautiful trout, I prepare my beurre blanc,
0:56:50 > 0:56:53'a classic French butter sauce which is perfect for fish.
0:56:53 > 0:56:59'Chop up a handful of shallots, a clove of garlic and add to a pan.'
0:56:59 > 0:57:02Just going to put a bit of thyme in. Then I'll put a bay leaf in.
0:57:02 > 0:57:04Peppercorns in.
0:57:04 > 0:57:08'Add white wine and a splash of white wine vinegar.'
0:57:09 > 0:57:15So this is a very smooth, velvety, luxurious sauce.
0:57:15 > 0:57:19- It kind of slides over the trout. - Mm, sounds good.- It is.
0:57:19 > 0:57:24'Allow the sauce to reduce and then add chopped-up unsalted butter,
0:57:24 > 0:57:27'which makes it very creamy.'
0:57:27 > 0:57:29- And it has to be cold butter.- Uh-huh.
0:57:29 > 0:57:34If the butter is room temperature and all soft and pappy,
0:57:34 > 0:57:35it won't do its job.
0:57:35 > 0:57:39'When the sauce is thick and glossy, pass through a sieve
0:57:39 > 0:57:41'and season with salt and a squeeze of lemon.'
0:57:41 > 0:57:45- Beautiful, creamy wine and butter. - Lovely.
0:57:48 > 0:57:50- How's that?- Whoa! Beautiful.
0:57:52 > 0:57:54'Now for the filleted trout.
0:57:54 > 0:57:58'Lay the fish skin-side down on seasoned flour.'
0:57:58 > 0:58:01- I think you should put this in the frying pan.- OK, I'll do that for you.
0:58:04 > 0:58:08- There we go.- Trout and butter. - I must say, good. Yeah.
0:58:08 > 0:58:10Try and beat that.
0:58:10 > 0:58:14'Crunchy, salty samphire is another seasonal treat
0:58:14 > 0:58:17'that goes brilliantly with fish. Simply boil.'
0:58:17 > 0:58:21- That should be just about ready. - Getting there.
0:58:21 > 0:58:23'When the trout is nice and crispy,
0:58:23 > 0:58:26'flip and give it a final 20 seconds in the pan.'
0:58:26 > 0:58:27- Ho-ho-ho.- Looking good.
0:58:27 > 0:58:33'Spoon on the beurre blanc sauce and get stuck in to a delicious supper.'
0:58:33 > 0:58:36- How's that?- Looking good.
0:58:41 > 0:58:43Jimmy, thanks for a really great day.
0:58:45 > 0:58:48- Oh, my goodness me.- Mmm.
0:58:48 > 0:58:53HE CHUCKLES That's really good trout.
0:58:53 > 0:58:56'So my first attempt at trout tickling
0:58:56 > 0:59:00'has been enormous fun, but as I'm not a man who likes to go hungry,
0:59:00 > 0:59:03'I think I'll bring my rod next time.'
0:59:08 > 0:59:10Now, we're not cooking live in the studio today.
0:59:10 > 0:59:15Instead we're showing you some of the highlights from the Saturday Kitchen recipe archives.
0:59:15 > 0:59:17Still to come on today's Best Bites...
0:59:17 > 0:59:21it's battle of Britain's best chefs in our omelette challenge,
0:59:21 > 0:59:23as Galton Blackiston takes on Glynn Purnell.
0:59:23 > 0:59:27Rachel Allen is great at creating fantastic family food.
0:59:27 > 0:59:31And these lamb cutlets with chickpea and paprika mash will put a smile
0:59:31 > 0:59:32on everyone's face.
0:59:32 > 0:59:36The great actor Dougray Scott faced his Food Heaven or Food Hell.
0:59:36 > 0:59:39Did he get the Thai-style sea bass with rice noodle salad
0:59:39 > 0:59:40that was for Food Heaven,
0:59:40 > 0:59:44or a crab and sweetcorn soup with sweetcorn beignets
0:59:44 > 0:59:47in line for Food Hell? You can find out at the end of today show.
0:59:47 > 0:59:51Now here's Nick Nairn with the trademark piece of Great British cooking.
0:59:51 > 0:59:55- What are you cooking, boss? - James, always a pleasure, mate.
0:59:55 > 0:59:58I've got a beautiful little turbot here, it's a farm turbot
0:59:58 > 1:00:01and some know these as chicken turbot.
1:00:01 > 1:00:04The reason it's fine is because it's small. Turbot gets big.
1:00:04 > 1:00:07Yeah, they get to 8-9 pounds, a standard sized turbot.
1:00:07 > 1:00:10This is a small one. But if we take the fillets off... When I say "we",
1:00:10 > 1:00:13- you're going to take the fillets off.- Me. When I say "me" - Andi!
1:00:13 > 1:00:15THEY LAUGH
1:00:15 > 1:00:18Take the fillets off the turbot, then...
1:00:18 > 1:00:20Just the top two fillets, so leave the bottom ones off.
1:00:20 > 1:00:25That's beautifully fresh turbot. You can check this by rubbing it and smelling your fingers.
1:00:25 > 1:00:28It should be really nice and clean, no trace of fishiness,
1:00:28 > 1:00:31- just a sort of iodine, seaside kind of smell.- Lovely.
1:00:31 > 1:00:34What we've got here are razor clams and they're called razor clams
1:00:34 > 1:00:37cos the shells look like an old-fashioned razor
1:00:37 > 1:00:41and I think that these taste better than scallops.
1:00:41 > 1:00:45They're one of my favourite shellfish. And these almost certainly come from Scotland.
1:00:45 > 1:00:49Two ways of getting them - either you can get them at low tide,
1:00:49 > 1:00:53walk along the beach and they hear your vibrations and they pop out and you grab them,
1:00:53 > 1:00:56get your hand right down and pull them out of the sand,
1:00:56 > 1:01:00otherwise the sucker keeps them quite stuck in the sand.
1:01:00 > 1:01:03But you can catch them by putting salt water in the hole, can't you?
1:01:03 > 1:01:06Yeah, or what you do is dive down. You get a bottle,
1:01:06 > 1:01:09fill it with salt and skoosh it until you see the tiny little holes,
1:01:09 > 1:01:13skoosh the salt in and as they pop up, just grab them, put them in a bag.
1:01:13 > 1:01:15- So it is true you put salt in?- Yeah.
1:01:15 > 1:01:18They wanted me to catch a bird so put salt on the tail,
1:01:18 > 1:01:20so you can catch the birds.
1:01:20 > 1:01:23Yeah, or sometimes use an electric shock thing and they all pop up.
1:01:23 > 1:01:26The secret with razor clams is to cook them in a hot pan
1:01:26 > 1:01:30for a very, very short time, so we're going to steam these a little like mussels.
1:01:30 > 1:01:33Half a glass of white wine, on with the lid,
1:01:33 > 1:01:35the steam of the wine starts to open them up.
1:01:35 > 1:01:38And I just want them until the shells are opening.
1:01:38 > 1:01:42You mustn't overcook razor clams or they go really hard and rubbery.
1:01:42 > 1:01:44So while they're just starting to steam away,
1:01:44 > 1:01:47I'm going to drain them in a sieve set over here
1:01:47 > 1:01:50and start making the dressing, an olive oil, very simple
1:01:50 > 1:01:52- olive oil dressing. - Fantastic, these.- They are.
1:01:52 > 1:01:54And just so sweet.
1:01:54 > 1:01:56So there's your fillets from the fish.
1:01:56 > 1:01:59- You were really concentrating, weren't you?- I was concentrating.
1:01:59 > 1:02:01I haven't done that since I was in college!
1:02:01 > 1:02:04We're going to keep the juice, James,
1:02:04 > 1:02:07we're going to use a little juice back through the dressing.
1:02:07 > 1:02:10- You want the skin off as well? - Yeah, take the skin off, please.
1:02:10 > 1:02:12- Just hold the skin like that? - Nice and carefully.
1:02:12 > 1:02:14Little bit of salt on it, if you want.
1:02:14 > 1:02:17Dressing's very simple - olive oil, decent olive oil,
1:02:17 > 1:02:19good slug into the pan there.
1:02:19 > 1:02:23Some finely chopped shallots and we'll just soften that down, the olive oil.
1:02:23 > 1:02:26One of the things I use in this olive oil sauce
1:02:26 > 1:02:28is a little bit of coriander
1:02:28 > 1:02:31and coriander has a lovely kind of warm, earthy tone to it.
1:02:31 > 1:02:34- It's got that orange-y sort of scent to it.- Yep.
1:02:34 > 1:02:37And it imparts a bit of depth of flavour in this.
1:02:37 > 1:02:41Just finely chopped shallots, a little bit of chopped garlic in there as well.
1:02:41 > 1:02:42There's your fillet. Two nice fillets.
1:02:42 > 1:02:45- You end up with a small or a large one, really.- We use them both.
1:02:45 > 1:02:47Not cos of me, it's the way the fish is!
1:02:47 > 1:02:52- And then you've got two underneath. - Now, James, great job for you next.
1:02:52 > 1:02:55Got a couple of nice ripe tomatoes there.
1:02:55 > 1:02:58If you could just concasse those for me.
1:02:58 > 1:03:02Start as I left the show before our break, doing tomato.
1:03:02 > 1:03:06- So, this is a classic vierge sauce? - Yeah, well, the vierge comes from virgin olive oil
1:03:06 > 1:03:10and the quality of this sauce depends on using decent oil.
1:03:10 > 1:03:14- So we've got the shallots... - What do you mean, decent oil?
1:03:14 > 1:03:17Decent oil? Not, you know, not stuff you'd use for dressing.
1:03:17 > 1:03:19- Right.- Not a 20 quid bottle,
1:03:19 > 1:03:22but about five quid a bottle blended extra virgin olive oil.
1:03:22 > 1:03:26I love the way you say that, that's the right way to explain it.
1:03:26 > 1:03:31Really good oil. Maybe dab it behind your ears before you go for dinner,
1:03:31 > 1:03:34just to get the scent of it. But never fry with it, it kills it.
1:03:34 > 1:03:37You've always been a big fan of Scottish produce.
1:03:37 > 1:03:41You mentioned the razor clams. Another one of Scottish produce - langoustines.
1:03:41 > 1:03:44- Why is it we don't eat this sort of food we catch?- It's a mystery.
1:03:44 > 1:03:47Scotland's the biggest producer of langoustine in the world.
1:03:47 > 1:03:50We produce something like 25,000 tons a year
1:03:50 > 1:03:53and almost all of it, bar about 1,000 tons, gets exported,
1:03:53 > 1:03:56either down here or to France or to Italy or to Spain.
1:03:56 > 1:04:01You go in the supermarkets and you can buy Guatemalan prawns
1:04:01 > 1:04:03and you can buy Norwegian scampi,
1:04:03 > 1:04:07but actually on our doorstep we've got the best shellfish in the world
1:04:07 > 1:04:09and we should demand more.
1:04:09 > 1:04:13People should be chaining themselves to the supermarket checkouts and not leaving
1:04:13 > 1:04:17- unless they can get langoustine. - ANDI: Langoustine is scampi?
1:04:17 > 1:04:19Well, it is, yeah. Technically.
1:04:19 > 1:04:23They used to use it and put it in a basket, didn't they? Breadcrumb.
1:04:23 > 1:04:26- And monkfish. - Well, when monkfish was cheap,
1:04:26 > 1:04:30before it got discovered by chefs and has become expensive.
1:04:30 > 1:04:33- In Italy, we call them scampi for langoustine.- OK.- Yep.
1:04:33 > 1:04:36Dublin Bay prawns, it's all the same thing.
1:04:36 > 1:04:39What I'm doing with the flesh is just taking the stomach sacs and livers out.
1:04:39 > 1:04:41Actually, I think we were talking about it earlier,
1:04:41 > 1:04:43you'd leave them in for the flavour,
1:04:43 > 1:04:46and I think it's just a sensibility thing with the British public
1:04:46 > 1:04:50that we take these bits out. But they're really actually very tasty.
1:04:50 > 1:04:53I can make another dish with the leftovers, it's all fantastic,
1:04:53 > 1:04:55all nice to use almost everything.
1:04:55 > 1:04:57Yeah. Try a bit of that razor clam.
1:04:57 > 1:05:00- OK.- And just tell me what you think of that.
1:05:00 > 1:05:04- It is, I prefer it to scallops. - Incredibly sweet.
1:05:04 > 1:05:07- Smells of the sea, tastes of the sea. - You've got to season the fillets,
1:05:07 > 1:05:11- a little bit of oil, a little bit of butter.- Yep.
1:05:11 > 1:05:12There you go, that'll go in.
1:05:12 > 1:05:15So the oil is now taking on the scent from the shallots
1:05:15 > 1:05:17and the garlic and the coriander.
1:05:17 > 1:05:20And I'm just going to finely slice these up.
1:05:20 > 1:05:24You must add the razor clams in back at the last minute.
1:05:24 > 1:05:26During the summer you've been busy,
1:05:26 > 1:05:30- working in your cook school, expanding it?- Cook school's really busy at the moment.
1:05:30 > 1:05:34One of the things that's happening is that people, with the credit crunch,
1:05:34 > 1:05:37are a bit more conscious about budget and spending money.
1:05:37 > 1:05:40If you learn how to cook, you're in control.
1:05:40 > 1:05:42You can go buy ingredients, cook them at home
1:05:42 > 1:05:45and for the amount you'd spend on an average meal these days,
1:05:45 > 1:05:48you could live like a king if you spend that money at home yourself.
1:05:48 > 1:05:51- Quality, seasoned ingredients. - And we've got the new book out,
1:05:51 > 1:05:55- Gennaro was talking about his book. - Yep! Well done, we have to!
1:05:55 > 1:05:57The cook school book, two years in the making.
1:05:57 > 1:06:00It's a collaborative effort between John, Alan and myself.
1:06:00 > 1:06:02And when you get chefs together
1:06:02 > 1:06:05and you're trying to get a consensus, it takes a while.
1:06:05 > 1:06:10- They're the other teachers you have? - They are, and two fantastic chefs.
1:06:10 > 1:06:13It was a great experience for me to actually sit down with them
1:06:13 > 1:06:17and work through dishes and see different points of view
1:06:17 > 1:06:21and finally arrive, hopefully, at the same...
1:06:21 > 1:06:25We came to a consensual thing about recipes.
1:06:25 > 1:06:29But working with guys of that calibre has been great fun
1:06:29 > 1:06:33and a total inspiration. I'm going to put the razor clams back in,
1:06:33 > 1:06:36they just need to be warm through. And I'm going to take
1:06:36 > 1:06:40- a little bit of that juice, if I've cleared it away...- It's here.
1:06:40 > 1:06:42A little bit of this juice, but don't put any salt in here
1:06:42 > 1:06:45because the juice itself is very salty.
1:06:45 > 1:06:47So a little bit of that goes in there.
1:06:47 > 1:06:50- Tell us what you put in, what's this spice you've got?- Coriander seed.
1:06:50 > 1:06:54You were busy filleting your fish when I was doing that.
1:06:54 > 1:06:57A little bit of lemon zest straight in there, please.
1:06:57 > 1:07:00- You want some juice in there as well?- Parsley as well.
1:07:00 > 1:07:02This is actually a very, very simple dish.
1:07:02 > 1:07:04All you have to do is fry the fish.
1:07:04 > 1:07:07You can make the dressing in advance without the razor clams in,
1:07:07 > 1:07:09and then just reheat it at the last minute.
1:07:09 > 1:07:11That's...plenty.
1:07:11 > 1:07:15This is the secret with vierge, it's the lemon juice and olive oil.
1:07:15 > 1:07:19- And tomatoes and that kind of stuff. - And it's just really nice, simple.
1:07:19 > 1:07:21A little bit of flame there.
1:07:21 > 1:07:24- THEY LAUGH - Just to wake you up.
1:07:24 > 1:07:27- Just to wake me up, thank you. - And then the two fish fillets.
1:07:27 > 1:07:30And obviously one of the most important things
1:07:30 > 1:07:33when you've got beautiful fish like this is not to overcook it.
1:07:33 > 1:07:36Total cooking time there was two minutes, no more.
1:07:36 > 1:07:40Make sure you've got a nice colour on the outside, that caramelisation
1:07:40 > 1:07:44on the outside of the fish. It's one of the things we teach at the school and the people,
1:07:44 > 1:07:46suddenly you see the lightbulbs of recognition go on,
1:07:46 > 1:07:49it's this caramelisation that gives it the flavour.
1:07:49 > 1:07:52- That's the thing that changes it. - You get that with the butter too.
1:07:52 > 1:07:55Yeah, we kind of always talk about oil for heat
1:07:55 > 1:07:58but butter for colour and flavour. And then with the dressing,
1:07:58 > 1:08:02it's just a very simple spoonful on top and a little drizzle
1:08:02 > 1:08:05round about and the juice will separate out from the oil.
1:08:05 > 1:08:07While you do that, tell us what this dish is again.
1:08:07 > 1:08:11This is roast turbot with razor clam dressing
1:08:11 > 1:08:14and it's one of these modern Scottish dishes
1:08:14 > 1:08:18- that really does deliver. - Looks fantastic. Check that out.
1:08:23 > 1:08:28It looks delicious, but does it taste delicious? Over here, Nick.
1:08:28 > 1:08:31- You're ready for this one? - I'm ready now.- You're ready now.- OK.
1:08:31 > 1:08:34- How's your mouth?- We're getting there slowly but surely.
1:08:34 > 1:08:35It's coming back.
1:08:35 > 1:08:38- You know you talked about caramelisation?- Yeah.
1:08:38 > 1:08:41That's confidence, just letting something sit in the pan.
1:08:41 > 1:08:44It's having the confidence to cook it at the last minute.
1:08:44 > 1:08:46Also a little bit of understanding.
1:08:46 > 1:08:49As you're cooking a piece of protein, the fibres in it shrink,
1:08:49 > 1:08:52squeezes the juices out, the juices lie in the pan and contain sugars.
1:08:52 > 1:08:55When they reach the right temperature, they caramelise.
1:08:55 > 1:08:58The razor clams are fantastic. They are really beautiful.
1:09:02 > 1:09:06That was another highlight from the Saturday Kitchen back catalogue.
1:09:06 > 1:09:09And here's one more, this time with two top British chefs,
1:09:09 > 1:09:11Glynn Purnell and Galton Blackiston,
1:09:11 > 1:09:15having a go at something classically French - a basic three-egg omelette.
1:09:15 > 1:09:17Take a look at this.
1:09:17 > 1:09:19Let's get down to business. You all know the rules by now.
1:09:19 > 1:09:22Let's put the clocks on the screens. Three-egg omelette,
1:09:22 > 1:09:26cooked as fast as you can. Ready? Three, two, one, go!
1:09:27 > 1:09:32- Have they been practising? Have you been practising?- No!
1:09:32 > 1:09:34Neck and neck at this point!
1:09:36 > 1:09:38Look at the concentration on Glynn's face!
1:09:40 > 1:09:43They say that it's not competitive!
1:09:43 > 1:09:45He's caught you up!
1:09:45 > 1:09:47Caught you up! On the flame.
1:09:47 > 1:09:49GONG CLATTERS
1:09:49 > 1:09:52See, I thought, Glynn, you would be quicker!
1:09:52 > 1:09:54- THEY LAUGH - It's not really omelette. >
1:09:54 > 1:09:57He's saying nothing! Right, I'll get to taste this.
1:09:59 > 1:10:02- It's kind of...- Scrambled egg. >
1:10:02 > 1:10:05It's not really an omelette, is it, really?
1:10:05 > 1:10:08- In a molecular form, yes, it is.- Yeah!
1:10:10 > 1:10:14- That IS an omelette, and it's seasoned.- I had no time for salt!
1:10:14 > 1:10:16- Glynn.- I was looking for liquorice!
1:10:18 > 1:10:19Glynn...
1:10:19 > 1:10:21GLYNN SIGHS
1:10:21 > 1:10:24You did it... You think you did it quicker than 30?
1:10:24 > 1:10:27- Um, quicker than 30, yes. - You did it a lot quicker.
1:10:27 > 1:10:32- You did it 25.16 seconds.- Wow! - Which is down here.
1:10:32 > 1:10:35But as you know, that's not an omelette, you're going back on there!
1:10:35 > 1:10:38As long as I'm on there, I'm happy. I've fallen off now!
1:10:38 > 1:10:40- Galton...- Yeah?
1:10:45 > 1:10:46I didn't beat that.
1:10:47 > 1:10:50- I don't think I beat that. - You think you did?- No.
1:10:50 > 1:10:52No, you didn't. You were not far off, though,
1:10:52 > 1:10:5521.76, so a pretty respectable time.
1:10:56 > 1:10:58Both, to be honest, pretty hopeless.
1:11:03 > 1:11:07Now, one chef who's never been very good at the omelette challenge either is Rachel Allen.
1:11:07 > 1:11:11Luckily she's pretty good at other dishes, and here's one to prove it.
1:11:11 > 1:11:12So what are we cooking today?
1:11:12 > 1:11:15I'm going to cook lamb cutlets, gorgeous little lamb cutlets
1:11:15 > 1:11:20- with a caramelised onion, chickpea, smoked paprika mash.- OK.
1:11:20 > 1:11:23- So I've got chickpeas.- Yeah. - I've got some balsamic vinegar
1:11:23 > 1:11:27and red wine for the little reduction at the end with some chicken stock.
1:11:27 > 1:11:31Onions, garlic, butter, smoked paprika, thyme,
1:11:31 > 1:11:34- lemon and gorgeous lamb cutlets. - You're going to get them on to cook
1:11:34 > 1:11:37- first of all, aren't you?- I will, and I'll get oil in the pan.
1:11:37 > 1:11:39Could you slice the onion, please?
1:11:39 > 1:11:43- I will do that for you.- Have you got short of sight lately?- What?!
1:11:43 > 1:11:46Your watch is huge! THEY ALL LAUGH
1:11:46 > 1:11:49- It's just, you know... Anyway, right!- Can you see it OK(?)
1:11:49 > 1:11:53Don't you worry, I shall get your own back.
1:11:53 > 1:11:58- I'm just going to season the little lamb cutlets.- Right.- there.
1:11:58 > 1:12:03- Pop them into the really nice hot pan.- There you go.
1:12:03 > 1:12:05Right, so salt and pepper on those.
1:12:05 > 1:12:08- Nice and quick cooking is the secret of that.- Yeah,
1:12:08 > 1:12:11and it'll only take a few minutes but I want to take them off
1:12:11 > 1:12:13- and still have some time for them to rest.- OK.
1:12:13 > 1:12:16Right, the onions here - you're going to fry these off.
1:12:16 > 1:12:20They can just go in here with some oil and some butter.
1:12:21 > 1:12:26- OK.- There we go. They'll take about 20 minutes or so to caramelise.
1:12:26 > 1:12:30- I want them to be good and sweet and golden.- So, no garlic in there -
1:12:30 > 1:12:32although we'll put garlic in later, there's none now
1:12:32 > 1:12:35- because otherwise the garlic will burn.- Yeah.
1:12:35 > 1:12:38A bit like the lamb chops at the moment!
1:12:38 > 1:12:41- They're perfect! - No, we're all right. That's fine.
1:12:41 > 1:12:45I'm just going to season the lamb chops on this side before I turn them.
1:12:45 > 1:12:48Then I need to get the chickpeas.
1:12:48 > 1:12:51I'm just using two tins of chickpeas, drained.
1:12:51 > 1:12:53These are tinned chickpeas?
1:12:53 > 1:12:57Yes. You could, of course, soak your own dried chickpeas and cook them.
1:12:57 > 1:12:59Life's too short to do that.
1:12:59 > 1:13:01This is a really quick supper, so it's great.
1:13:01 > 1:13:04So, I'm going to pop them into boiling water for a couple of minutes
1:13:04 > 1:13:07to heat them up again. While they're just heating up
1:13:07 > 1:13:09I'll show you the little onions that have cooked already.
1:13:09 > 1:13:12- These have been in for 20 minutes. - And you want me to chop the garlic?
1:13:12 > 1:13:17Yeah, a little bit of chopped garlic to add in,
1:13:17 > 1:13:19and some thyme leaves.
1:13:19 > 1:13:20And smoked paprika.
1:13:20 > 1:13:22Smoked paprika is gorgeous, isn't it?
1:13:22 > 1:13:24It is fantastic. There's two types,
1:13:24 > 1:13:29the sweet and the hot type.
1:13:29 > 1:13:32Yeah. And really you could use either.
1:13:32 > 1:13:38Whichever you prefer for this. So some garlic, some thyme, lovely.
1:13:38 > 1:13:42- You want the garlic in there as well? All of it?- Why not? Thank you.
1:13:42 > 1:13:45The lamb, we're cooking all on one side(!) It's probably ready now.
1:13:45 > 1:13:50- I like to just cook it on one side! - Should be about ready.- Lovely.
1:13:50 > 1:13:55Just cook it on the other side. It only wants about three or four minutes on both sides.
1:13:55 > 1:13:58What you must also remember to do as well is to cook it on the side
1:13:58 > 1:14:01like this, on the fat side, literally sitting up,
1:14:01 > 1:14:04- because you do not want raw fat. - I shall hold that...
1:14:04 > 1:14:06Thank you.
1:14:06 > 1:14:10- So you've been working together, you and Daniel.- Yeah! - It was quite fun, actually.
1:14:10 > 1:14:14And Antoine was cooking with us, and Antoine cut himself
1:14:14 > 1:14:17- while doing the cooking. - We had a good time.
1:14:17 > 1:14:22- It was great, yeah.- This is for my new series, Home Cooking.- Right.
1:14:22 > 1:14:25It's starting in Ireland on RTE on Monday,
1:14:25 > 1:14:30but you can see it here from the 21st on Good Food.
1:14:30 > 1:14:32She's good, isn't she? Look at that.
1:14:32 > 1:14:35She's got it written down on the back of her hand!
1:14:35 > 1:14:42As well as cooking in my kitchen and in the cookery school environment, we also filmed in chefs' houses.
1:14:42 > 1:14:44- Oh, really?- Michelin-starred chefs.
1:14:44 > 1:14:47- It was great, yeah. - Has he got a house now(?)
1:14:47 > 1:14:50He was living in a caravan when I last met him!
1:14:50 > 1:14:54- I changed.- Was that getting little hints and tips and secrets?
1:14:54 > 1:14:58Yeah. It was really inspiring. I learnt so much, I really did.
1:14:58 > 1:15:01It was great. It was good fun.
1:15:01 > 1:15:07And also seeing the different kind of foods they cook - so different to what they cook in the restaurant.
1:15:07 > 1:15:12For me, for example, home cooking, that's what we used to cook at home,
1:15:12 > 1:15:17- which is actually what went in brasseries as well, and came back to home, almost.- Yeah.
1:15:17 > 1:15:21It's all these simple dishes, which is great to do.
1:15:21 > 1:15:24I'm sure we'll be getting that on Saturday Kitchen later in the year.
1:15:24 > 1:15:28- Right, OK, there's your lamb. - Lovely. So, they're just going to rest for a few minutes.
1:15:28 > 1:15:31We're going to keep some of that fat, because you want me to do this bit.
1:15:31 > 1:15:34Yeah, could you heat up these chickpeas, please? ..Whoo!
1:15:34 > 1:15:36And you can add into the chickpeas...
1:15:36 > 1:15:39No, not yet. Oh, the fat, actually. Good idea!
1:15:39 > 1:15:42SHE LAUGHS
1:15:42 > 1:15:46- Actually, that's a great idea, James. - I'll leave you to it!
1:15:46 > 1:15:50But I just wanted to glaze the pan quickly while it's nice and hot on the heat.
1:15:50 > 1:15:53A little bit of red wine, so stand back just in case of flames.
1:15:53 > 1:15:55And some balsamic vinegar.
1:15:55 > 1:15:58Do you want me to blend this now or do you want to change your mind?
1:15:58 > 1:16:01Please! And some thickened stock.
1:16:01 > 1:16:04OK, so that can be blended with...
1:16:04 > 1:16:07..some butter and some olive oil.
1:16:07 > 1:16:10Lemon juice, olive oil,
1:16:10 > 1:16:14and also I need to give you, for that, some of the caramelised onions.
1:16:14 > 1:16:19I'm going to save some for sprinkling over the top, but some of them with the garlic and the thyme. Yum.
1:16:19 > 1:16:24- This is almost North African dishes, isn't it?- It is. - The chickpeas, the lamb...
1:16:24 > 1:16:27I love lamb and chickpeas.
1:16:27 > 1:16:32The onions are going to give it a nice sort of caramelly flavour.
1:16:32 > 1:16:35OK, so I want to taste this sauce and just see. Actually, it's reduced.
1:16:35 > 1:16:37- You haven't got a lot left.- No!
1:16:37 > 1:16:41- Right.- OK, so I just want to taste the sauce.
1:16:41 > 1:16:46You should have a little hint of sharpness from the balsamic, too.
1:16:49 > 1:16:52- OK.- Right, so we've got our sauce. - James, you burnt your onions!- Sorry?
1:16:52 > 1:16:56You were in charge of that one. Right, salt and pepper.
1:16:56 > 1:16:59- Mm, lovely, the sauce is good. - There you go.- OK.
1:16:59 > 1:17:02And you do need that little bit of lemon in chickpeas, I think.
1:17:02 > 1:17:04- It's a bit like the hummus sort of thing.- Absolutely.
1:17:04 > 1:17:06- There you go.- Yeah, good point.
1:17:06 > 1:17:10- And did you get some smoked paprika? - No, I didn't get it. There you go.
1:17:10 > 1:17:12Right, there you go.
1:17:12 > 1:17:14Are you waiting for ME now?
1:17:14 > 1:17:18Yeah, I am. Surely with that watch you should be good at timekeeping!
1:17:18 > 1:17:19OK.
1:17:19 > 1:17:22- Thank you.- There's your spoon.
1:17:22 > 1:17:28So, I'm going to take a nice amount of the chickpea mash.
1:17:28 > 1:17:31Mind you, some people in Ireland might say, "Where are the spuds?"
1:17:31 > 1:17:33- Yeah.- But I don't think you need them with this.
1:17:33 > 1:17:36- Not with chickpea, no.- No. There...
1:17:36 > 1:17:39OK.
1:17:39 > 1:17:46And then just arrange your little cutlets, like that, on the plate.
1:17:46 > 1:17:51- There's your onions.- Gorgeous. A few little onions over the top,
1:17:51 > 1:17:54followed by the delicious red wine jus.
1:17:54 > 1:17:57- That's looking a bit cheffy, isn't it?- It is a bit.
1:17:57 > 1:18:02It was good French pronunciation, that. "Red wine joo"!
1:18:02 > 1:18:05- There.- A bit of that on the top. And you want to do a bit of that.
1:18:05 > 1:18:08Why not? It's a treat, isn't it?
1:18:08 > 1:18:10So, that is my dish of...
1:18:10 > 1:18:14- Looks like a harvest festival now. Look at that.- ..lamb cutlets
1:18:14 > 1:18:17with caramelised onion, smoked paprika, chickpea mash.
1:18:17 > 1:18:21- That's the name of the dish. - That's it.- Try it at home.
1:18:26 > 1:18:29There you go. And that little sprig of thyme makes it, Rachel.
1:18:29 > 1:18:33- Oh, good.- Sit over here. Have a dive into this.- Whoa!
1:18:33 > 1:18:35The third or fourth dish you've tried today?
1:18:35 > 1:18:40This is the third one I'm trying today, and this is a good show to be on.
1:18:40 > 1:18:44A good show to be on, yeah! Even after working that hard.
1:18:44 > 1:18:47It's better than filming till five o'clock in the morning, I can tell you.
1:18:47 > 1:18:50Tell us what you think of that one.
1:18:51 > 1:18:53- Gorgeous.- Oh, good!
1:18:58 > 1:19:00Now, actor Dougray Scott has starred in everything
1:19:00 > 1:19:02from Mission: Impossible to Desperate Housewives.
1:19:02 > 1:19:05But would his Saturday Kitchen appearance
1:19:05 > 1:19:09have a heavenly Hollywood happy ending? Let's find out.
1:19:09 > 1:19:11Time to find out if Dougray will get Food Heaven or Hell.
1:19:11 > 1:19:15Everyone in the studio's made their minds up. Just to remind you -
1:19:15 > 1:19:19Food Heaven would be this beautiful bit of line caught sea bass.
1:19:19 > 1:19:23I don't know if it's caught in Cornwall but it's definitely caught from England.
1:19:23 > 1:19:26A beautiful bit of line-caught sea bass, not farmed because they're smaller.
1:19:26 > 1:19:31Alternatively, the pile of sweetcorn over there in a soup.
1:19:31 > 1:19:33- What do you think these lot have decided?- Oh...
1:19:33 > 1:19:37- Our callers earlier wanted 2-1 to Heaven.- Be gentle.
1:19:37 > 1:19:39Look at how lovely that sea bass is and how beautiful it'll taste.
1:19:39 > 1:19:43They have been gentle because 6-1, all of this lot chose sea bass.
1:19:43 > 1:19:46- Oh, fantastic.- The whole lot.
1:19:46 > 1:19:49We'll lose the sweetcorn out the way, guys, and the crab.
1:19:49 > 1:19:51There we go. Next, what we're going to do,
1:19:51 > 1:19:54I'm going to break this down into three different recipes.
1:19:54 > 1:19:58First off we've got our pesto for our sea bass,
1:19:58 > 1:20:00then we've got the dressing rather than salad.
1:20:00 > 1:20:04I'm going to pass this to Nathan because he's a genius when it comes to filleting fish.
1:20:04 > 1:20:07Why have a dog and bark yourself?
1:20:07 > 1:20:09We're going to make our pesto for this.
1:20:09 > 1:20:12We've got a little bit of garlic gone in there.
1:20:12 > 1:20:15We're going to crush this down. I'll use that bit, don't worry.
1:20:15 > 1:20:18I'll use this bit. A little bit of garlic.
1:20:18 > 1:20:20Just crushed. There we go.
1:20:20 > 1:20:23Give that a crush and then we've got some ginger.
1:20:23 > 1:20:26We're going to make a little bit of pesto.
1:20:26 > 1:20:29Pesto's done with basil and you can put pine nuts
1:20:29 > 1:20:31and that kind of that stuff in there.
1:20:31 > 1:20:33But this is slightly different.
1:20:33 > 1:20:35It's like an Asian version of pesto.
1:20:37 > 1:20:40Grab the ginger out the way.
1:20:40 > 1:20:43- How we doing, Nathan?- Yeah, good. Nice bit of fish, this.
1:20:43 > 1:20:46There you go. A little bit of that.
1:20:46 > 1:20:49We can chop this up nice and fine.
1:20:49 > 1:20:52Are you into Asian food or not?
1:20:52 > 1:20:55- Yeah, I love Asian food as well. - Do you ever try it at home or not?
1:20:55 > 1:21:00- Cook it?- Too adventurous?- Goodness gracious, no!- Too adventurous!
1:21:00 > 1:21:03That's a bit too adventurous for me. I like... I cook simple food.
1:21:03 > 1:21:09I'll cook a slow-roasted beef stew. I'm very good at that.
1:21:09 > 1:21:13- I hear your beefburgers are quite famous.- My beefburgers, yeah.
1:21:13 > 1:21:17I cook a lot of them. I have my own recipe for beefburgers.
1:21:17 > 1:21:20Everyone seems to come back and eat them again and again
1:21:20 > 1:21:22so they can't be that bad.
1:21:22 > 1:21:25We're going to use peanuts for this. This is holy basil.
1:21:25 > 1:21:29This is fantastic stuff, it's supposed to bring you good luck
1:21:29 > 1:21:32if you have a plant of this in your house,
1:21:32 > 1:21:34the holy basil...
1:21:34 > 1:21:37When you're finished, Nathan. You know what I mean?
1:21:39 > 1:21:41Sorry, Nathan. There you go.
1:21:41 > 1:21:46- It's always the little ones that make all the noise.- Yeah, exactly.
1:21:46 > 1:21:48There you go. So, we've got fresh coconut.
1:21:48 > 1:21:51That's the secret with this one. We need proper fresh coconut.
1:21:51 > 1:21:53Now, the idea is that we blend this into a paste.
1:21:53 > 1:21:56Have you finished that thing yet or what?
1:21:56 > 1:21:58Just take your time.
1:21:58 > 1:22:00I'm not going to use it, I'm just giving him a job,
1:22:00 > 1:22:04I've got tinned stuff ready. Only joking!
1:22:04 > 1:22:07But you just blend this, here you go, to a nice paste,
1:22:07 > 1:22:09that's what we're looking for with this one.
1:22:09 > 1:22:13- How are we doing? Nearly there? - Ten seconds, Chef.
1:22:13 > 1:22:17Ten seconds. If you can grab some oil, please, which is the blue one.
1:22:17 > 1:22:21- This one?- Let's put a smidgen of oil in there.- A smidgen.
1:22:21 > 1:22:24- A smidgen, which is a little bit more than a little bit.- That works.
1:22:24 > 1:22:26That's a little bit, put a smidgen in.
1:22:26 > 1:22:29Smidgen, OK.
1:22:29 > 1:22:32- I would say that's a smidgen. - That's it, it's perfect.
1:22:32 > 1:22:35We've got a little bit of holy basil. Give that a quick mix.
1:22:35 > 1:22:39That's it. If you season our bass with a little bit of salt.
1:22:39 > 1:22:43- Bit of pepper.- Bit of black pepper.
1:22:43 > 1:22:47Now, this should cook in real time. "Should," says he. There you go.
1:22:47 > 1:22:52We grab our paste, and the idea is that we spread our paste
1:22:52 > 1:22:55just loosely over the top.
1:22:55 > 1:22:56Smells lovely, doesn't it?
1:22:56 > 1:23:00Yeah, it's the peanuts as well.
1:23:00 > 1:23:03This holy basil, it's better than using just the traditional basil
1:23:03 > 1:23:06especially with this sort of Asian recipe.
1:23:06 > 1:23:07And then we take our bass,
1:23:07 > 1:23:11the whole lot, stick it straight in the pan
1:23:11 > 1:23:13and turn this heat up.
1:23:13 > 1:23:17- So again, press it down nicely. - Yeah.
1:23:17 > 1:23:20- I put that oil in very well, didn't I?- Yeah, you did,
1:23:20 > 1:23:23- we just need a little more.- You need a little bit more? On the top?
1:23:23 > 1:23:25- A little bit more in the pan. - In the pan, OK.
1:23:25 > 1:23:27If you can give that a quick wipe out, please, that'd be great.
1:23:28 > 1:23:30That's it. Straight in there.
1:23:30 > 1:23:32The idea is that we will pan-fry this.
1:23:32 > 1:23:34- Just get a little bit of colour on there.- Yeah.
1:23:34 > 1:23:37And then if you can peel me the ginger, that'd be great.
1:23:40 > 1:23:44Just break those up. We'll put three packs of those little noodles in.
1:23:45 > 1:23:47Take our bass, lift this over.
1:23:47 > 1:23:51Get this lovely colour. Straight in the hot pan, that'd be great.
1:23:51 > 1:23:54We've got some water. Stand back for this one.
1:23:56 > 1:24:01And we take the whole lot, and place it straight in the oven. Nice hot oven.
1:24:01 > 1:24:05The reason why I put water in there, it's going to help it steam, so it's going to cook it much quicker.
1:24:05 > 1:24:07That's that one.
1:24:07 > 1:24:12So, the little noodles have gone in, again. Can you chop that up for me as well? Thank you very much.
1:24:12 > 1:24:14So we've got some ginger,
1:24:14 > 1:24:16we've got some garlic,
1:24:16 > 1:24:19and this is where our dressing comes from.
1:24:19 > 1:24:21We've got chilli, fresh red chillies,
1:24:21 > 1:24:24- lots of chillies for this one. - I like chillies.
1:24:24 > 1:24:25Palm sugar.
1:24:25 > 1:24:29- Palm sugar?- Palm sugar, it's this stuff. Absolutely amazing.
1:24:29 > 1:24:33You're into this sort of food as well, aren't you, Jason?
1:24:33 > 1:24:37- Yeah, my wife's Asian, so we travel through Asia a lot. - I suppose you have to be, really.
1:24:37 > 1:24:42- Whether I like it or not!- Exactly! Could you pick me a little bit of that holy basil as well?
1:24:42 > 1:24:44We're just going to make a dressing. You put the palm sugar in,
1:24:44 > 1:24:48because they've got that kind of yin and yang,
1:24:48 > 1:24:51sweet and sour sort of flavour.
1:24:51 > 1:24:54You get the sweetness obviously from the palm sugar -
1:24:54 > 1:24:57the sourness comes in by way of this next ingredient
1:24:57 > 1:24:59that I'm going to put in now.
1:24:59 > 1:25:01- Fish sauce.- Very good, like that.
1:25:01 > 1:25:03- You like fish sauce?- Yeah. - It's good stuff.
1:25:03 > 1:25:06You can get different varieties, as well. You can get squid ones...
1:25:06 > 1:25:09all different types. You'll know the difference between the two.
1:25:09 > 1:25:12Is there much difference in flavour?
1:25:12 > 1:25:15The more universal one,
1:25:15 > 1:25:18that's Asian food for beginners, that one.
1:25:18 > 1:25:21THEY LAUGH
1:25:21 > 1:25:23That's a bit out of order! ..No, I don't want it now!
1:25:23 > 1:25:26That's fine, thank you. I don't need the coconut any more.
1:25:26 > 1:25:30- Thank you very much. - You got it?- Can you cut the...
1:25:30 > 1:25:34Give them to Jason, he'll do 'em. Spring onions,
1:25:34 > 1:25:36- there you go.- Is that my punishment?
1:25:36 > 1:25:40We just give this a quick mix together.
1:25:40 > 1:25:45This is our dressing, it's quite hot and spicy. If you can cut those limes in half, that'd be great.
1:25:47 > 1:25:49JAMES COUGHS
1:25:49 > 1:25:53It is quite hot, there you go. Very hot.
1:25:53 > 1:25:57And now we've got our little bit of...
1:25:57 > 1:26:02little glass noodles here. They need no more than about two or three minutes.
1:26:02 > 1:26:04You don't want to overcook them, do you?
1:26:04 > 1:26:06You don't want to overcook them.
1:26:06 > 1:26:09- They get very mushy.- Been to HIS school, have you(?)- Yeah.
1:26:11 > 1:26:14- Are you two having a thing now? - Exactly. He insulted you, didn't he?
1:26:14 > 1:26:17The idea is that we've got the spring onions.
1:26:17 > 1:26:19Ideally, you want them diced, but don't worry!
1:26:21 > 1:26:24We've got some coconut, fresh coconut, that's the secret to this,
1:26:24 > 1:26:26- proper fresh coconut.- Very nice.
1:26:26 > 1:26:28We have the holy basil going in there.
1:26:28 > 1:26:33We also have a chilli dressing, which is going to go in as well.
1:26:33 > 1:26:38That goes in. And we can drain off our noodles.
1:26:38 > 1:26:42Can you get me the bass out, please, guys? That would be great.
1:26:42 > 1:26:48Drain off our noodles, we throw our noodles straight in there.
1:26:48 > 1:26:50Give that a quick mix.
1:26:52 > 1:26:57And that's your salad, so it's like a warm sort of salad,
1:26:57 > 1:26:59which is great for this.
1:26:59 > 1:27:03And then the idea is you can then grab
1:27:03 > 1:27:09some of these nice little glass-type noodles.
1:27:09 > 1:27:15- It's got a very distinct smell. - Lovely, isn't it? There you go.
1:27:15 > 1:27:17Bit of the old...
1:27:17 > 1:27:21- JAMES COUGHS - ..very hot spicy dressing.
1:27:22 > 1:27:27There you go. A little bit of lime over the top.
1:27:27 > 1:27:28My voice is going.
1:27:30 > 1:27:34- Mine is about to. - No, yours is not, it's fine.
1:27:34 > 1:27:35It's a bit hot!
1:27:36 > 1:27:39There you go, a little bit of lime on there
1:27:39 > 1:27:42and then you grab your fish and place that on there.
1:27:45 > 1:27:47There you go.
1:27:47 > 1:27:49There's your knife and fork.
1:27:49 > 1:27:53- Watch the chilli, it's a bit hot. - OK, I will.- Dive into that,
1:27:53 > 1:27:56tell me what you think. Bring the glasses over, girls.
1:27:56 > 1:27:58What do you think of the bass?
1:27:58 > 1:28:00The fish is well prepared.
1:28:00 > 1:28:03The bass is fantastic. It is very, very hot.
1:28:03 > 1:28:06- It is very hot.- Very spicy. - I was choking on it.
1:28:06 > 1:28:09But not too spicy. It's very good.
1:28:13 > 1:28:16Well, that's all we've got time for on today's Best Bites.
1:28:16 > 1:28:19All the studio dishes from today's show are on our website -
1:28:19 > 1:28:22just click onto bbc.co.uk/recipes.
1:28:22 > 1:28:25You'll find an entire library of recipes on there too,
1:28:25 > 1:28:28so make sure you download some of them, and have a go yourself.
1:28:28 > 1:28:32I'll be back with more great highlights from the Saturday Kitchen archives very soon,
1:28:32 > 1:28:36but in the meantime, have a great rest of your day, and enjoy the weekend.