0:00:02 > 0:00:04Good morning! There's a gourmet selection of sensational food
0:00:04 > 0:00:05coming up in today's Best Bites.
0:00:27 > 0:00:28Welcome to the show!
0:00:28 > 0:00:31We've these tasty treats from our Saturday Kitchen back catalogue
0:00:31 > 0:00:33of dishes to show you.
0:00:33 > 0:00:38A satay beef and Thai salad I'm making for TV foodie Loyd Grossman.
0:00:38 > 0:00:40That is fabulous.
0:00:40 > 0:00:43Nic Watt makes truly stunning-looking food.
0:00:43 > 0:00:47His crispy lemon sole with chilli, sesame and soy
0:00:47 > 0:00:48is simply breathtaking!
0:00:48 > 0:00:52Vivek Singh cooks equally sensational dishes,
0:00:52 > 0:00:55and his pork pandhi curry with apple and fennel raita
0:00:55 > 0:00:57will spice up any supper time.
0:00:57 > 0:01:01Actress Fay Ripley faced her Food Heaven or Food Hell.
0:01:01 > 0:01:04There was a classic double-baked souffle with walnut salad
0:01:04 > 0:01:06for Food Heaven
0:01:06 > 0:01:09or Vietnamese scallops with papaya salad ready for Food Hell.
0:01:09 > 0:01:12Find out what she gets at the end of the show.
0:01:12 > 0:01:14Before all that fantastic food,
0:01:14 > 0:01:17here's the great three Michelin starred American chef,
0:01:17 > 0:01:20Daniel Boulud with a cracking duck dish.
0:01:22 > 0:01:23Right, what are we making?
0:01:23 > 0:01:25We're making this bourguignon,
0:01:25 > 0:01:28where you're going to have to poach the eggs for five minutes,
0:01:28 > 0:01:30very gently and slowly
0:01:30 > 0:01:34and be very careful not to crack the shell before,
0:01:34 > 0:01:37and put a little bit of vinegar in a little bit of boiling water here.
0:01:37 > 0:01:40So just be very careful with the eggs.
0:01:40 > 0:01:45We're going to cook the eggs in a very soft pick.
0:01:45 > 0:01:49- Right, OK. So they want five minutes, bang on.- No more.
0:01:49 > 0:01:55Absolutely. 4.5 actually is perfect if the eggs are room temperature.
0:01:55 > 0:02:00Here I am trimming a Portobello mushroom like that.
0:02:00 > 0:02:03And peeling the mushroom.
0:02:03 > 0:02:05If you can find porcini in your back yard,
0:02:05 > 0:02:07then that can do very well as well.
0:02:07 > 0:02:11You are chopping some shallots for me.
0:02:11 > 0:02:15We're going to make a shallot puree with red wine and a little thyme.
0:02:15 > 0:02:18Tell us about yourself, cos you went to New York how long ago?
0:02:18 > 0:02:23I went to New York three decades ago, almost.
0:02:23 > 0:02:25- That was yesterday.- What took you there, cos you did...?
0:02:25 > 0:02:29You're obviously French, but you did classic training in France as well?
0:02:29 > 0:02:32Yes, I trained in some of the top three-star restaurants,
0:02:32 > 0:02:37Roger Verge, Michel Guerard, Bocuse, I worked in Bocuse -
0:02:37 > 0:02:39I'm from Lyon, so that's where I started.
0:02:39 > 0:02:42Then I also worked with...
0:02:43 > 0:02:46I'm crushing some garlic for my mushroom here.
0:02:46 > 0:02:49Is Lyon the gastronomic capital of France, would you say?
0:02:49 > 0:02:50Yeah.
0:02:50 > 0:02:54I wanted to work in the south of France, so there was Roger Verge.
0:02:54 > 0:02:57Olive oil on top of the mushroom.
0:02:57 > 0:02:59We're going to let them marinate for a while.
0:02:59 > 0:03:02- I'll put that in the fridge for you. - Go ahead, OK.
0:03:02 > 0:03:06Sweating the shallots here. Put some fire there.
0:03:06 > 0:03:08So you worked in France and then went to New York?
0:03:08 > 0:03:11- Do you have a wooden spatula? - I'm getting there, chef.
0:03:11 > 0:03:13There you go. Come on.
0:03:13 > 0:03:15- Chop-chop.- You go easy over there.
0:03:15 > 0:03:19And so after a good decade of working with the best chef in France,
0:03:19 > 0:03:25I decided to visit America
0:03:25 > 0:03:28and made only a one-way trip.
0:03:28 > 0:03:31I never turned back.
0:03:31 > 0:03:33But America, particularly New York,
0:03:33 > 0:03:36has gone through a massive food revolution, hasn't it?
0:03:36 > 0:03:39- Yeah, it's fantastic. - It's a bit like London.- Absolutely.
0:03:39 > 0:03:43Actually, after being in Washington for two years,
0:03:43 > 0:03:44I was working for an ambassador...
0:03:44 > 0:03:47We are going to put some red wine into the shallots, some garlic too.
0:03:47 > 0:03:49Put the garlic first.
0:03:49 > 0:03:52Then after, we're going to work on some duck confit
0:03:52 > 0:03:54with that preparation.
0:03:54 > 0:03:56You're going to take care of the duck confit.
0:03:56 > 0:03:58You want the skin off and then the meat shred.
0:03:58 > 0:04:01We are going to fry the skin, we are going to shred the meat,
0:04:01 > 0:04:03and I'm going to do the rest of the mushroom.
0:04:03 > 0:04:05Red wine, shallots and garlic have gone in,
0:04:05 > 0:04:07reduce that down and end up with a puree.
0:04:07 > 0:04:10- You'll end up with that, and then we are going to puree.- Exactly.
0:04:10 > 0:04:12Absolutely. You are very good.
0:04:13 > 0:04:17I almost ended up in London, actually, because after three years in America,
0:04:17 > 0:04:20someone wanted me to open a restaurant in London,
0:04:20 > 0:04:22and I decided I wanted to go to New York,
0:04:22 > 0:04:27I was in Washington, I wanted to go to New York so badly.
0:04:27 > 0:04:29I went to New York
0:04:29 > 0:04:31and I've been in the same zip code for the past 25 years.
0:04:31 > 0:04:34And your restaurant is just off what?
0:04:34 > 0:04:37Daniel, Restaurant Daniel on 65th and Park.
0:04:37 > 0:04:41Otherwise, there is Cafe Boulud on the Upper East Side,
0:04:41 > 0:04:42next to The Carlyle.
0:04:42 > 0:04:45We could do a list, because you've them in Vegas...
0:04:45 > 0:04:47There is Bar Boulud and then there's Bar Boulud in London,
0:04:47 > 0:04:51which I just opened at the Mandarin Hotel, in Knightsbridge,
0:04:51 > 0:04:55right across from Harvey Nichols,
0:04:55 > 0:04:57where you go and shop for your shirts.
0:04:57 > 0:04:59Just go and have a little lunch there.
0:04:59 > 0:05:02Your new restaurant is the first restaurant you've opened in Europe.
0:05:02 > 0:05:07Yes, absolutely. It's a bistro, a wine bar, actually.
0:05:07 > 0:05:10It's... Are we good there?
0:05:10 > 0:05:12Yeah, we're fine.
0:05:12 > 0:05:16We're going to make a little puree with that, I have the mushroom here.
0:05:18 > 0:05:22By the way, do you have those Portobello mushrooms cooked already?
0:05:22 > 0:05:25They are under the grill, chef. This is the bits that we've got from...
0:05:25 > 0:05:28- Ah, OK. That's right.- Just to show you a little selection here.
0:05:28 > 0:05:30This is the type of stuff you've got on the menu?
0:05:30 > 0:05:31Yes, exactly.
0:05:31 > 0:05:35This is tagine of lamb with sweet potato and eggplant
0:05:35 > 0:05:36and Moroccan spices.
0:05:36 > 0:05:39This is a rabbit Provencal.
0:05:39 > 0:05:42This is a beef, pistachio, red wine and onion.
0:05:42 > 0:05:45This is pate grand-pere and pate grand-mere.
0:05:45 > 0:05:47This is fromage de tete.
0:05:47 > 0:05:50Pate grand-pere has a little bit of fancy stuff inside.
0:05:50 > 0:05:52Pate grand-mere is a little more livery.
0:05:52 > 0:05:57And head cheese, with pork head. We make our own white ham.
0:05:57 > 0:05:59Just pass that to me.
0:05:59 > 0:06:01This was for you, but it's for my lunch.
0:06:01 > 0:06:03LAUGHTER
0:06:03 > 0:06:08- I was going to give them that. Dive in. Tell us what you think.- Voila!
0:06:08 > 0:06:13- Moving swiftly on.- Give me that Portobello. You said you had it...
0:06:13 > 0:06:16It's under the grill, chef. I might just turn that over.
0:06:16 > 0:06:20They told me you were the best commis in London.
0:06:20 > 0:06:22I kind of need to be on this show, don't I?
0:06:25 > 0:06:28OK, so I'm cutting some pearl onion here, splitting.
0:06:28 > 0:06:29Did you do the confit yet?
0:06:29 > 0:06:32I've got the duck confit, chef. The skin is on its way.
0:06:32 > 0:06:34I'm going to peel the eggs.
0:06:34 > 0:06:38These eggs come out, and then we quickly peel them.
0:06:38 > 0:06:41- These are soft-boiled. - Let them rest for a second.
0:06:41 > 0:06:45And then I've got my flour... I'll do my egg at the moment.
0:06:45 > 0:06:48Flour, egg and breadcrumbs. So the shallots are going in.
0:06:48 > 0:06:52The shallots are done. You're going to blend them also into that.
0:06:52 > 0:06:55- Prepare the breading there. - So flour, egg and breadcrumbs there.
0:06:55 > 0:06:58Is this the type of thing that's on your menu at the moment
0:06:58 > 0:07:00in the new restaurant?
0:07:00 > 0:07:03Yes, actually, in London, we're doing that.
0:07:03 > 0:07:07We change, doing asparagus in springtime.
0:07:07 > 0:07:09We do it with asparagus as well.
0:07:09 > 0:07:12It worked quite well with that,
0:07:12 > 0:07:17and we have a wonderful herb dressing on the bottom.
0:07:17 > 0:07:20Little bit of that.
0:07:20 > 0:07:22You've been to his restaurant in New York, haven't you?
0:07:22 > 0:07:24Yeah, in my younger years.
0:07:24 > 0:07:25In your younger years?
0:07:25 > 0:07:27Yeah, not too long ago.
0:07:27 > 0:07:29I went over with Raymond Blanc to his restaurant.
0:07:29 > 0:07:32We dined at Le Cirque when he was there.
0:07:32 > 0:07:34- Oh, my God.- That was a while ago. - I think you're due to come back.
0:07:34 > 0:07:37Yes, definitely. Thanks for the invitation.
0:07:37 > 0:07:39THEY LAUGH
0:07:39 > 0:07:43- I've had Restaurant Daniel in New York for 17 years.- Yeah?- Yep.
0:07:45 > 0:07:49- It's a beautiful place.- New York's changed a lot over the years.
0:07:49 > 0:07:52Where are those Portobellos? Do you still have them?
0:07:52 > 0:07:54- They're under the grill, chef. - I'll get them.
0:07:54 > 0:07:58- There you go, they're ready. - Oh, superb.- I've turned them over.
0:07:58 > 0:07:59Yeah, superb.
0:08:01 > 0:08:04London's changed an awful...America's...particularly
0:08:04 > 0:08:06New York's literally turned into this food destination
0:08:06 > 0:08:09for chefs to go to.
0:08:09 > 0:08:11I know. New York is very exciting.
0:08:11 > 0:08:13I think New York and London are certainly
0:08:13 > 0:08:17the two most exciting cities when it comes to diversity in the food.
0:08:17 > 0:08:20Sometimes they say, "Oh, the French are losing it."
0:08:20 > 0:08:22No, the French just keep cooking French,
0:08:22 > 0:08:25but in a city like London or New York,
0:08:25 > 0:08:29you can have so many cuisines represented at the same time.
0:08:29 > 0:08:33I think it brings a lot of diversity and...
0:08:33 > 0:08:36the opportunity of having...
0:08:36 > 0:08:39My egg's ready, chef. I was panicking about this.
0:08:39 > 0:08:43- Actually, I'm looking for some water. - Flour?
0:08:43 > 0:08:45No, I just want to put a drop of...
0:08:45 > 0:08:47Voila.
0:08:47 > 0:08:50So four, egg... I'll do the puree, you tell us about the egg, then.
0:08:50 > 0:08:52OK. I'll do that.
0:08:56 > 0:09:01- Beautiful, huh?- The eggs can sit in the ice for quite a while?
0:09:01 > 0:09:04Yes, of course. You can do that even a little bit ahead.
0:09:04 > 0:09:10It's better if you let the eggs get to a nice room temperature when you...
0:09:10 > 0:09:14Try to be very careful, using a spoon like that.
0:09:14 > 0:09:17Baste your eggs with the egg, actually.
0:09:17 > 0:09:20- Eggs basted in eggs. - Eggs basted on eggs.
0:09:20 > 0:09:22Then breadcrumbs over.
0:09:24 > 0:09:27Do you want me to pick that up for you? I'll lift this out.
0:09:27 > 0:09:29You're going to deep-fry that?
0:09:29 > 0:09:32- Carefully.- It's still nice and soft in the middle.- Yes.
0:09:32 > 0:09:35Deep-fry it no more than a couple of minutes. I'll get rid of that.
0:09:35 > 0:09:38- You can sort your mushroom out. - Thank you.
0:09:38 > 0:09:42And so after, what I do with the mushroom is
0:09:42 > 0:09:47I poke a ring like this.
0:09:48 > 0:09:53And make even...
0:09:53 > 0:09:57Well, one will do, but I have two mushrooms, so I'll make both.
0:09:57 > 0:10:00A little bit of salt there.
0:10:00 > 0:10:02Just dress this little bit of salad.
0:10:02 > 0:10:04This is a really good fall dish.
0:10:04 > 0:10:06If you don't have confit of duck,
0:10:06 > 0:10:13you could put a little bit of ham or bacon, I think it would be delicious.
0:10:14 > 0:10:18Are you writing this down, cos it'll be on your menu...
0:10:18 > 0:10:20On the menu tomorrow.
0:10:22 > 0:10:23That's fine.
0:10:28 > 0:10:30There you go.
0:10:30 > 0:10:31Put that in.
0:10:33 > 0:10:35- Voila.- There's the puree there.
0:10:36 > 0:10:39- The stem of the mushrooms...voila. - Puree. Got that?
0:10:39 > 0:10:42OK, we're getting there. It's almost fried there?
0:10:42 > 0:10:46The eggs are not far off, chef. About another 30 seconds.
0:10:46 > 0:10:49On the plate, I will put the shallot puree,
0:10:49 > 0:10:51which has a wonderful red wine flavour,
0:10:51 > 0:10:57and that's where the Burgundian background to that dish comes from.
0:10:57 > 0:11:00Nice little bed of shallots.
0:11:01 > 0:11:05Then I... Wow! That's cool.
0:11:05 > 0:11:08There you go. Do you want any liquor in here, chef, or not?
0:11:08 > 0:11:11I'm good. I season everything.
0:11:11 > 0:11:15- Can you give me the duck confit? - Duck confit in there.
0:11:15 > 0:11:17That's good. We're cooking for the whole table there.
0:11:17 > 0:11:20- Aren't you starving there?- Yeah!
0:11:20 > 0:11:22Right, and the egg...
0:11:22 > 0:11:26I think I should also throw some chives inside.
0:11:28 > 0:11:30- Look at that. - SOMEONE WHISTLES
0:11:30 > 0:11:32- Wow!- Little deep-fried egg.
0:11:32 > 0:11:38So if you roughly chop the chives like that,
0:11:38 > 0:11:40it would be nice.
0:11:41 > 0:11:43That's in there.
0:11:43 > 0:11:47- Perfect!- There you go, chef. - We're ready.- I'll let you do one.
0:11:47 > 0:11:49There's your egg.
0:11:49 > 0:11:51Little spoon.
0:11:51 > 0:11:53We're ready when you are.
0:11:53 > 0:11:58Yeah. So here we are spooning the fricassee of duck confit,
0:11:58 > 0:12:01wild mushroom...
0:12:01 > 0:12:09chives, and then I'm putting this wonderful ring of mushrooms,
0:12:09 > 0:12:14so you see, by poking the middle of the Portobello mushroom,
0:12:14 > 0:12:21I have the perfect setting for holding up the eggs like that.
0:12:21 > 0:12:23I'm cutting off the top.
0:12:23 > 0:12:26It's lovely and soft in the middle. Look at that.
0:12:26 > 0:12:30Oh, it's super soft. It's beautiful. Look at that.
0:12:31 > 0:12:34Voila! In the middle.
0:12:34 > 0:12:38- Happy with that, chef?- Very happy. - What's the name of this dish again?
0:12:38 > 0:12:43It's egg bourguignon, which, basically, the shallot compote
0:12:43 > 0:12:49is made with pinot noir, bourguignon wine, but any good red wine will do.
0:12:49 > 0:12:52Then of course this fricassee of mushroom and duck confit.
0:12:52 > 0:12:56As simple as that. Try that this weekend. Delicious.
0:12:56 > 0:13:00- May I bring it to them?- We'll leave it there just to have a quick look.
0:13:00 > 0:13:02There you go.
0:13:07 > 0:13:09- Beautiful.- Got to make sure people can have a look at it.
0:13:09 > 0:13:12By the time it gets over there, down that end, there'll be nothing left.
0:13:12 > 0:13:13Yeah, that's the problem.
0:13:13 > 0:13:16- Have a seat over here.- OK. - There you go. Dive in.
0:13:16 > 0:13:17Tell us what you think of that.
0:13:17 > 0:13:20- That's gorgeous! - It's amazing with the egg.
0:13:20 > 0:13:22Look at that, nice and runny in the middle.
0:13:22 > 0:13:25Lovely and soft is how you want it.
0:13:25 > 0:13:27- I suppose it creates its own dressing as well.- Totally.
0:13:27 > 0:13:30It's going to ooze over the mushroom.
0:13:31 > 0:13:33Tell us what you think.
0:13:34 > 0:13:39- Mmm!- I think that's a recipe your husband can do.- Oh, yes.
0:13:44 > 0:13:45Coming up,
0:13:45 > 0:13:48I'll be making a beef satay with a Thai style salad for Loyd Grossman,
0:13:48 > 0:13:50but first, here's Rick Stein.
0:13:53 > 0:13:56I think you have to be a particular type of person
0:13:56 > 0:13:58to enjoy an Irish holiday.
0:13:58 > 0:14:00You've got to really like pubs.
0:14:00 > 0:14:04That's where I met Norrie Dougan last night, in Killyleagh,
0:14:04 > 0:14:07and we just had a fascinating conversation about fish,
0:14:07 > 0:14:09langoustines, lobsters and conservation.
0:14:09 > 0:14:11'He just said, "Look, Rick,
0:14:11 > 0:14:14' "the way to find out about it is to come out with me in the morning."
0:14:14 > 0:14:16'That's exactly what I did.
0:14:16 > 0:14:19'Strangford Lough is an ideal environment
0:14:19 > 0:14:21'for all forms of marine life.'
0:14:21 > 0:14:25You've got a very nice prawn in there.
0:14:25 > 0:14:31That is a looker! Gosh! I mean, that is what seafood is all about, really.
0:14:31 > 0:14:33Yeah, that's good stuff there.
0:14:33 > 0:14:37This is part of the lough that the trawlers aren't working in.
0:14:37 > 0:14:39That's why you get these fairly big ones, you know.
0:14:39 > 0:14:41You mean you've got trawlers here?
0:14:41 > 0:14:45- Trawlers that work up the lough, yeah.- That's just tiny.
0:14:45 > 0:14:48- Why do they come in here? - It's a small place, I know.
0:14:48 > 0:14:50What I would catch in a week,
0:14:50 > 0:14:53they would catch in just one tow of the nets.
0:14:55 > 0:14:59'As far as I'm concerned, I'd pay twice as much for Norrie's catch.
0:14:59 > 0:15:01'Creel-caught langoustine are far better.'
0:15:01 > 0:15:04That, to me, is what north Atlantic seafood is all about.
0:15:04 > 0:15:07If you don't have those in your restaurant,
0:15:07 > 0:15:09they can't really call yourself a seafood restaurant.
0:15:09 > 0:15:14It's called Nephrops norvegicus, it's called Dublin Bay prawns,
0:15:14 > 0:15:17it's called scampi, it's called prawns,
0:15:17 > 0:15:22it's called king prawns, but that is it, and why?
0:15:22 > 0:15:24Well, because to me,
0:15:24 > 0:15:27it just encapsulated the ozone sweetness of seafood.
0:15:27 > 0:15:30It's just unexcelled.
0:15:30 > 0:15:34And I think unexcelled anywhere in the world. How would you cook it?
0:15:34 > 0:15:37All I'd do is boil it briefly in seawater,
0:15:37 > 0:15:41because I like that salty tang to my langoustines.
0:15:41 > 0:15:44How would I serve it? Just with a slice of lemon with some mayonnaise.
0:15:44 > 0:15:48In fact, I wouldn't do much else to it.
0:15:48 > 0:15:51I'm not a great fan of turning this into stuffings,
0:15:51 > 0:15:55I'm certainly not a fan of turning it into deep-fried scampi,
0:15:55 > 0:15:57I'm afraid, because most of this stuff sadly
0:15:57 > 0:16:01goes into processing factories and comes out as those little things
0:16:01 > 0:16:04they serve in baskets in pubs.
0:16:04 > 0:16:06That's what you want on a plate.
0:16:06 > 0:16:09I mean, the other way we serve it our restaurant is
0:16:09 > 0:16:12just to cut them down the middle and grill them
0:16:12 > 0:16:15and serve about four of those with a starter, just with a little
0:16:15 > 0:16:21melted butter or some herbs in it, or some garlic in there if you like.
0:16:21 > 0:16:23Keep it simple.
0:16:26 > 0:16:31Strangford in Old Norse means violent fjord.
0:16:31 > 0:16:33It refers to the very narrow entrance
0:16:33 > 0:16:36to this remarkably rich and fertile lough.
0:16:38 > 0:16:42As a seafood cook, I'm increasingly conscious of where future supplies
0:16:42 > 0:16:47come from, and seeing those large langoustines makes me so aware
0:16:47 > 0:16:49of how much they should be prized.
0:16:51 > 0:16:55If ever there was a case for locals having ownership of the water,
0:16:55 > 0:16:56Strangford is it.
0:16:56 > 0:16:59It should be left to fish by small boats like Norrie's,
0:16:59 > 0:17:03because then we'd always benefit from these gigantic langoustines
0:17:03 > 0:17:06to make the dish I'm doing here.
0:17:08 > 0:17:10You're more likely to get this size of langoustine
0:17:10 > 0:17:12from your local supermarket, but they are fine.
0:17:12 > 0:17:14One thing I've noticed in the restaurant is
0:17:14 > 0:17:17that nobody eats the meat from the head.
0:17:17 > 0:17:20It's got a great flavour, so I'm adding it to my sauce here.
0:17:20 > 0:17:23First of all, I must take out the stomach sac,
0:17:23 > 0:17:25you don't want to eat that.
0:17:25 > 0:17:29So I scrape the head meat out into a bowl.
0:17:29 > 0:17:32Then I add some very finely chopped shallots.
0:17:32 > 0:17:34Next, I add some chopped parsley
0:17:34 > 0:17:39and then the main flavouring ingredient, chopped tarragon,
0:17:39 > 0:17:42and that will come together with the Pernod very nicely,
0:17:42 > 0:17:43that I'm going to add in a minute.
0:17:43 > 0:17:46Now some French mustard.
0:17:46 > 0:17:49Actually, this dish came from Elizabeth David,
0:17:49 > 0:17:52from her book of essays, An Omelette And A Glass Of Wine.
0:17:52 > 0:17:58It's a French recipe, and I'm quite surprised about the next ingredient,
0:17:58 > 0:18:01which is soy sauce, about a teaspoon of it.
0:18:01 > 0:18:04You don't really expect to find soy sauce in old French recipes,
0:18:04 > 0:18:07but there is no reason why you shouldn't.
0:18:07 > 0:18:10I mean, they use foreign ingredients just as much as we do.
0:18:10 > 0:18:13In goes about a teaspoon of soy sauce.
0:18:13 > 0:18:17Next, some virgin olive oil, about half a wine glass of that.
0:18:17 > 0:18:19Stir that in.
0:18:22 > 0:18:26And now about a tablespoon of fresh lemon juice. In that goes.
0:18:26 > 0:18:28And now some pastis.
0:18:28 > 0:18:31What's really interesting in the sauce, you can't tell where
0:18:31 > 0:18:35the aniseed flavour in the pastis stops and the same flavour
0:18:35 > 0:18:39in the tarragon starts, and it's just a subtle combination that I love.
0:18:39 > 0:18:43Finally, a little bit of salt and some black pepper.
0:18:49 > 0:18:54One last stir. Now let's get the langoustines ready for grilling.
0:18:54 > 0:18:56I'm just going to brush them very, very lightly
0:18:56 > 0:18:58with a bit of melted butter.
0:18:58 > 0:19:03The reason for that is, I just love the smell of hot buttered shells.
0:19:03 > 0:19:06It stops them burning too much
0:19:06 > 0:19:10and gives us this lovely, sweet, caramelly sort of smell.
0:19:10 > 0:19:12There we go. Straight in the grill.
0:19:12 > 0:19:16The only needs to be under there for a minute and a half, no more.
0:19:16 > 0:19:18It's a really hot grill, a bit longer if you are doing it at home,
0:19:18 > 0:19:21but don't forget they are already cooked.
0:19:21 > 0:19:24All you are really doing is heating them up,
0:19:24 > 0:19:30but also getting those shells zinging in lovely delicious smells.
0:19:30 > 0:19:34OK, they are done. Now we will just assemble that dish.
0:19:34 > 0:19:36Take a big white plate,
0:19:36 > 0:19:40and I just like building them up in a sort of pyre, if you like.
0:19:40 > 0:19:42Sort of like a campfire effect.
0:19:42 > 0:19:46I'm just propping them up against each other like that. You see?
0:19:46 > 0:19:48It looks rather splendid,
0:19:48 > 0:19:50and that's one of the advantages of cutting them in half.
0:19:50 > 0:19:52Of course, the other advantage,
0:19:52 > 0:19:55it makes it look like you are getting a real plateful.
0:19:55 > 0:19:59Now, I'm just going to drizzle the sauce right round them
0:19:59 > 0:20:01like that, you see?
0:20:01 > 0:20:03I mean, it just looks so attractive.
0:20:03 > 0:20:08When things are left natural like that, it just works so well.
0:20:08 > 0:20:11I've just started putting that dish on in the restaurant
0:20:11 > 0:20:14and I guarantee it'll last for ten years.
0:20:21 > 0:20:24'I come to Lough Neagh because it's full of eels, which, to me,
0:20:24 > 0:20:28'are classed as seafood since they spend half their life at sea.'
0:20:28 > 0:20:30That's nice.
0:20:30 > 0:20:33- That boy there is a silver eel. - That's a silver eel?
0:20:33 > 0:20:34It's a silver eel.
0:20:34 > 0:20:37That's the boy that runs down the Bann into the sea.
0:20:37 > 0:20:40So once it goes silver, it'll go out to sea?
0:20:40 > 0:20:43It'll go way down into the Bann and away out to sea.
0:20:43 > 0:20:45So silver eels are the same species as the brown ones,
0:20:45 > 0:20:47they've just got on a bit.
0:20:47 > 0:20:51The brown eel lives in the lower down, the silver eel, higher up.
0:20:51 > 0:20:52Nice size for eating.
0:20:56 > 0:21:00'How well I remember that cold, pasture-scented dawn,
0:21:00 > 0:21:03'where they sorted the eels, packed and weighed them.'
0:21:05 > 0:21:06105 pounds.
0:21:06 > 0:21:08'Most of them are bound for Amsterdam,
0:21:08 > 0:21:12'eaten smoked and washed down with a cold Pilsner.'
0:21:15 > 0:21:19'And then a fantastic sight of an old Lister engine,
0:21:19 > 0:21:21'made for aerating the tanks.
0:21:22 > 0:21:27'A pure Irish scene, a step back in time.'
0:21:28 > 0:21:32I'm just cutting up some onions for a stir-fry dish.
0:21:32 > 0:21:34It's stir-fried eel with black beans.
0:21:34 > 0:21:37I wonder if those fishermen out there on Lough Neagh
0:21:37 > 0:21:39in Northern Ireland would be surprised if they knew what
0:21:39 > 0:21:43I was doing with their eels, turning them into a Chinese dish.
0:21:43 > 0:21:47Actually, the eel dish, I first had in the early '70s in Gerrard Street,
0:21:47 > 0:21:51and it was the first time I'd ever had serious Chinese food.
0:21:51 > 0:21:54I went in and ordered the most awful things I could see on the menu,
0:21:54 > 0:21:59which was boiled fish head and stir- friend eels in black bean sauce.
0:21:59 > 0:22:03Both were totally wonderful, but the one I particularly remember
0:22:03 > 0:22:06was the stir-fried eel with black beans.
0:22:06 > 0:22:07I've chopped up my onions.
0:22:07 > 0:22:09Now for the black beans.
0:22:09 > 0:22:12I'm just going to make a little paste by taking some of these
0:22:12 > 0:22:13fermented black beans.
0:22:13 > 0:22:16Do get the dried black beans, not the sauce, the pre-made sauce,
0:22:16 > 0:22:18cos that doesn't work nearly so well.
0:22:18 > 0:22:24Just put those into a little dish with about half a teaspoon of sugar
0:22:24 > 0:22:26and a little bit of water.
0:22:27 > 0:22:30I'm just going to mash those up now with the end of the spoon
0:22:30 > 0:22:34into a little paste, cos I don't want those beans coming out
0:22:34 > 0:22:36whole in the final dish.
0:22:36 > 0:22:38OK, there we go.
0:22:38 > 0:22:39Now for the eel.
0:22:39 > 0:22:44Just going to cut these into stir-fry-sized pieces, like that.
0:22:46 > 0:22:50I'll just toss them in a little bit of cornflour when I've cut them up.
0:22:50 > 0:22:57It gives the sauce a little bit of viscosity. You don't need a lot.
0:22:57 > 0:23:01A bit of cornflour in Chinese food is just right.
0:23:01 > 0:23:03Now to start the stir-fry.
0:23:03 > 0:23:06First of all, I need to open up my stove
0:23:06 > 0:23:09and get a few rings out of the way.
0:23:09 > 0:23:11That's the great thing about these stoves,
0:23:11 > 0:23:13they turn into instant wok burners.
0:23:13 > 0:23:18Just a little bit of roasted sesame oil into the wok.
0:23:18 > 0:23:22Straightaway, add some ginger, a little bit of garlic,
0:23:22 > 0:23:25and I've cut this garlic into little batons for a change,
0:23:25 > 0:23:27not finely chopped them.
0:23:27 > 0:23:30Then some chilli.
0:23:30 > 0:23:32I like nice hot food like that.
0:23:32 > 0:23:35Give it a good old stir.
0:23:37 > 0:23:41Now for the eels. Straight in there.
0:23:41 > 0:23:42Turn them over.
0:23:44 > 0:23:46Looking good.
0:23:49 > 0:23:51Colouring up nicely.
0:23:55 > 0:23:58Now my paste. In go the black beans.
0:24:02 > 0:24:03Give it a shake around.
0:24:05 > 0:24:06Look at that.
0:24:06 > 0:24:09You can see the fat coming out of the eels, and that's one
0:24:09 > 0:24:12of the great things about this dish, it really flavours it up very nicely.
0:24:12 > 0:24:18Now for a little rice wine or you can use dry sherry.
0:24:18 > 0:24:21A bit more, I think.
0:24:21 > 0:24:22Stir that around.
0:24:22 > 0:24:24Looks good fun, this.
0:24:24 > 0:24:26Help!
0:24:26 > 0:24:30Finally, just a little dab of soy sauce.
0:24:30 > 0:24:34There we go. About a tablespoon. Don't need much more.
0:24:34 > 0:24:35And now some spring onions.
0:24:35 > 0:24:37Plenty of spring onions,
0:24:37 > 0:24:40just going to stir those for about a minute to take the rawness
0:24:40 > 0:24:44off them, but I still want them being nice and green and oniony.
0:24:44 > 0:24:46There we go.
0:24:46 > 0:24:50Finally, just a little bit of water to make up a bit more sauce.
0:24:50 > 0:24:53A final stir-fry.
0:24:54 > 0:24:57Then onto the plate.
0:24:57 > 0:25:00Some rice, and out into the restaurant.
0:25:01 > 0:25:02There it is.
0:25:02 > 0:25:04If you wanted to get fresh eel like this in Britain,
0:25:04 > 0:25:07you might have difficulty.
0:25:07 > 0:25:10Virtually all the eel in Lough Neagh goes to Holland,
0:25:10 > 0:25:13cos they really like them.
0:25:13 > 0:25:17There is something different about Northern Ireland.
0:25:17 > 0:25:20I could well understand the atmosphere that imbues all
0:25:20 > 0:25:22of Yeats's Celtic Twilight poetry
0:25:22 > 0:25:24from my time spent around Lough Neagh.
0:25:29 > 0:25:33And where else could you find a fish that I'd never heard of before?
0:25:33 > 0:25:37A landlocked herring, possibly left behind by the last ice age,
0:25:37 > 0:25:40which has a market only in Europe,
0:25:40 > 0:25:44not, sadly, in England, called a pollan.
0:25:45 > 0:25:48Or where else a dollaghan?
0:25:48 > 0:25:52A trout-like fish also only indigenous to Lough Neagh.
0:25:54 > 0:25:58We set out on another early morning to go seine-netting for pollan
0:25:58 > 0:26:01with Joe McIlroy in his high boat,
0:26:01 > 0:26:05whose V8 engine seemed absurdly powerful for this placid lough.
0:26:05 > 0:26:08But he explained it was necessary to get out
0:26:08 > 0:26:10to the netting grounds as quickly as possible.
0:26:14 > 0:26:17'Although the lough is a bit featureless,
0:26:17 > 0:26:20'Joe looks on it rather as a farmer would look on his fields.
0:26:20 > 0:26:23'He knows exactly where he's going to put out the net,
0:26:23 > 0:26:26'because it's exactly where he put it out last time.
0:26:26 > 0:26:29'There's a bit of a feeling like you're going out on a tractor
0:26:29 > 0:26:32'to a field of peas and harvesting them.'
0:26:33 > 0:26:37- Such fun, isn't it?- Yeah.- What will you get? Mostly just pollan?
0:26:37 > 0:26:43Mostly pollan, but we may get some dollaghan, perch.
0:26:43 > 0:26:47And does everybody eat pollan round here?
0:26:47 > 0:26:51Round the fringes of the lake, yeah, people eat pollan.
0:26:51 > 0:26:53- How do they cook it? - They just fry it.
0:26:53 > 0:27:00- But what about in Ireland generally? - No.- Why not?
0:27:00 > 0:27:02I think it's not promoted well enough, you know.
0:27:02 > 0:27:06So where do you sell all this pollan to, then?
0:27:06 > 0:27:10- The majority of this fish goes to Switzerland.- Switzerland?- Yeah.
0:27:12 > 0:27:14You're doing all right there.
0:27:14 > 0:27:16Make a Lough Neagh fisherman out of you yet!
0:27:16 > 0:27:19HE LAUGHS
0:27:19 > 0:27:22How long have your family been fishing this?
0:27:23 > 0:27:26Well, I think I'm the third generation.
0:27:26 > 0:27:29- Maybe longer than that, I don't know.- So what does it mean to you?
0:27:29 > 0:27:32It means a lot to me, it's very pretty.
0:27:35 > 0:27:36Well, it means...
0:27:36 > 0:27:41it means everything to the people, like myself, who depend on it.
0:27:41 > 0:27:43Now we're coming to the interesting part.
0:27:45 > 0:27:49- Yeah, there's a few in it. - Oh, good. Yeah.
0:27:53 > 0:27:56- We're going to put them in the blue tub, OK?- OK.
0:27:56 > 0:28:00- Let the smaller ones off. - Will you?- Oh, yeah.
0:28:00 > 0:28:02- Grab it with two hands, OK?- Yeah.
0:28:06 > 0:28:07- You hold that.- OK.
0:28:09 > 0:28:14- You're right. - Can you smell them?- Yeah.
0:28:14 > 0:28:16I've got to just pick one up, or a couple up,
0:28:16 > 0:28:20and have a good old sniff, because some people say that graylings
0:28:20 > 0:28:26smell like fresh thyme, and fresh smelt smell like fresh cucumber.
0:28:26 > 0:28:30So just waiting to see what pollan smell like.
0:28:30 > 0:28:32- Nice fish?- Lovely.
0:28:34 > 0:28:37They just smell like fresh fish!
0:28:37 > 0:28:38Oh!
0:28:42 > 0:28:46What's interesting to me about Lough Neagh is not...
0:28:46 > 0:28:49It's the biggest lake in the United Kingdom -
0:28:49 > 0:28:52it's about 30 miles long and 20 miles wide
0:28:52 > 0:28:55and about 25 feet deep at the deepest.
0:28:55 > 0:29:00But out of that area, you're getting five to six tonnes of eel
0:29:00 > 0:29:03every day during the 20-week season,
0:29:03 > 0:29:05and about five to six tonnes of pollan.
0:29:05 > 0:29:11That's a lot of fish out of a not particularly big piece of water.
0:29:11 > 0:29:14And just transpose that to the sea
0:29:14 > 0:29:18and think about the conservation of fish in the sea.
0:29:18 > 0:29:22Here, it's a landlocked piece of water, but the fishery
0:29:22 > 0:29:27is managed properly, there are laws protecting the fish, net sizes.
0:29:27 > 0:29:30And everybody understands, because it's quite visible
0:29:30 > 0:29:35that it's a landlocked piece of water, that you can only get so much out of it.
0:29:35 > 0:29:39And so, the eels are re-stocked, the pollan don't need re-stocking,
0:29:39 > 0:29:41they just re-stock themselves.
0:29:41 > 0:29:46And it sustains itself, year in, year out, and it works.
0:29:46 > 0:29:48Now, if only that sort of sense
0:29:48 > 0:29:52and conservation could be applied to the sea.
0:29:52 > 0:29:55Think how rich the resources of the sea are and how much
0:29:55 > 0:29:58and how sustainable the whole thing could be.
0:29:58 > 0:30:02Well, I know you're not going to get any pollan to cook with,
0:30:02 > 0:30:06so I've chosen trout here, which of course you can get very easily.
0:30:06 > 0:30:09Two nice plump trout. Season inside the gut cavity.
0:30:09 > 0:30:12Then just pour a little water over the top.
0:30:13 > 0:30:15We're going to bake it in the oven
0:30:15 > 0:30:18and make a sauce with the cooking juices.
0:30:18 > 0:30:20Smear the fish with a little bit of butter.
0:30:20 > 0:30:23And then cover the whole dish with foil.
0:30:25 > 0:30:29Pop the dish into a moderate oven for about 20-25 minutes.
0:30:30 > 0:30:34I've got some parsley, some chives and some mint.
0:30:34 > 0:30:37I'm just going to chop these up very roughly, like that.
0:30:37 > 0:30:40And then I'm going to add some capers,
0:30:40 > 0:30:43some anchovies and a few cloves of garlic.
0:30:43 > 0:30:46Now I'm going to really get into some chopping.
0:30:46 > 0:30:49I found this recipe, or more correctly, a friend of mine
0:30:49 > 0:30:52found the recipe, up on the border with Devon, near St Germans.
0:30:52 > 0:30:57The book's really old, it's about 1824. It's leather-bound printed.
0:30:57 > 0:31:01But there's no name in it, it just says, "A housekeeper's recipe",
0:31:01 > 0:31:03so we don't know who she was.
0:31:03 > 0:31:06But this dish, and one or two others, are really modern,
0:31:06 > 0:31:09because, actually, the ingredients here are a bit like salsa verde,
0:31:09 > 0:31:13and there's no heavy thickening or lots of fat in it.
0:31:13 > 0:31:15It's really got that light, modern flavour
0:31:15 > 0:31:17and it's ideal for this trout.
0:31:17 > 0:31:20If I can just get on to this chopping a bit more.
0:31:20 > 0:31:22If you've got a mortar and pestle, you can use that,
0:31:22 > 0:31:24but I think it looks very nice
0:31:24 > 0:31:27when it's sort of hand-chopped, cos you can see all the bits in it.
0:31:27 > 0:31:29There we go. That's about fine enough.
0:31:29 > 0:31:32I've got a bowl here and in there, I'm going to put a little bit
0:31:32 > 0:31:37of flour and some butter, just stir that in, the butter's very soft.
0:31:37 > 0:31:40That's a basic beurre manie, just for a little thickening.
0:31:40 > 0:31:45In go my herbs and garlic and all the rest of it. Stir that in.
0:31:47 > 0:31:49And now a teaspoon of mustard.
0:31:51 > 0:31:57There we go. And some lemon juice. Stir it up. That's my sauce made.
0:31:57 > 0:32:00Let's see if the trout's done - it should be by now.
0:32:05 > 0:32:07Yeah, that's nicely cooked.
0:32:07 > 0:32:10Only just cooked. 25 minutes will just do the job, so it's on the point.
0:32:10 > 0:32:13Just take one out, onto that dish. And the other.
0:32:13 > 0:32:17And just push that right into the centre of the cooker
0:32:17 > 0:32:20and just bring that up to the boil.
0:32:20 > 0:32:22That liquid will taste wonderful now.
0:32:22 > 0:32:29Just add my herb mix, stir that in like that. A bit like making a gravy.
0:32:29 > 0:32:32You can see now the way I've cut that, it looks good
0:32:32 > 0:32:34in the sauce, all the bits of anchovy and parsley
0:32:34 > 0:32:37and everything else, the chopped capers there.
0:32:37 > 0:32:41Just amalgamate that, make sure that everything's mixed in nicely.
0:32:41 > 0:32:44There you are, that's done.
0:32:44 > 0:32:48Right, just serve up one of the trout on a plate.
0:32:48 > 0:32:50Spoon some sauce right over the top.
0:32:54 > 0:32:56And now a good sprig of parsley.
0:32:56 > 0:32:59I think that's a pretty sort of winning way with trout,
0:32:59 > 0:33:01if you ask me.
0:33:04 > 0:33:07Chefs talk a lot about what's in and out of fashion.
0:33:07 > 0:33:10But one thing that's being constantly talked about at the moment
0:33:10 > 0:33:14is seaweed and how supposedly good it is for you.
0:33:14 > 0:33:15Over here, Jackie Dunbar
0:33:15 > 0:33:19and Gus Heath have been harvesting a certain type for years.
0:33:19 > 0:33:22They call it dulse, and I've never tasted it before.
0:33:23 > 0:33:27So here goes - this is the dried, and this is the fresh.
0:33:27 > 0:33:29I think I'll try the fresh first.
0:33:34 > 0:33:36The Chinese would like it. It's...
0:33:36 > 0:33:42Actually, it's got a lot of flavour. I suppose it's a bit like Marmite or Vegemite -
0:33:42 > 0:33:44it's a question of what you get used to.
0:33:44 > 0:33:47I think I could do something with this, yeah.
0:33:47 > 0:33:52I thought I'd do a very light, simple Japanese miso soup.
0:33:52 > 0:33:56You can get dried seaweed in delicatessens quite easily now,
0:33:56 > 0:33:58so I took a variety of four or five different ones
0:33:58 > 0:34:01and steeped them in a bowl of water.
0:34:01 > 0:34:05They look really pretty as they unfold in the water like that.
0:34:05 > 0:34:10Next, I took some cod, a big, thick piece of cod,
0:34:10 > 0:34:12and sliced it very, very thinly.
0:34:12 > 0:34:15I did the same with some scallops
0:34:15 > 0:34:17and I decided I was going to keep the coral as well.
0:34:17 > 0:34:21I seasoned both with a little salt,
0:34:21 > 0:34:24then I sliced some fresh button mushrooms.
0:34:24 > 0:34:28I took leaves, small baby spinach leaves,
0:34:28 > 0:34:32and a fine cabbage-like leaf from Japan called mizuna.
0:34:33 > 0:34:36Then I made the classic Japanese stock, dashi.
0:34:36 > 0:34:40First of all, I took some kombu, another type of seaweed,
0:34:40 > 0:34:44brought it to the boil and simmered it to extract the flavour.
0:34:44 > 0:34:50I lifted that out, then I added dried bonito flakes.
0:34:50 > 0:34:54Bonito is a member of the tuna family, the same family as mackerel.
0:34:54 > 0:34:55I brought that back to the boil
0:34:55 > 0:34:58and simmered it to extract the flavour from the bonito.
0:34:58 > 0:35:00Next I added miso paste.
0:35:00 > 0:35:03Miso's made from fermented soya beans.
0:35:03 > 0:35:07It has a similar flavour to soy. I brought that back to the boil,
0:35:07 > 0:35:13then passed everything through a fine conical strainer called a shinwa.
0:35:14 > 0:35:16I put the stock back in the saucepan
0:35:16 > 0:35:18and then I finally sliced some spring onions.
0:35:20 > 0:35:25Next, I added the cod and the scallops back into my lovely, clear miso soup
0:35:25 > 0:35:30and brought it very gently to the boil, adding the seaweed as I did so.
0:35:32 > 0:35:37At the last minute, I added my green leaves and stirred everything in
0:35:37 > 0:35:39so that they were only just cooked,
0:35:39 > 0:35:43then I ladled it all out into soup bowls.
0:35:43 > 0:35:46Finally, I finished with the sliced mushrooms
0:35:46 > 0:35:49and the sliced spring onions.
0:35:49 > 0:35:52Everything tastes, in this soup, so fresh and vibrant.
0:35:52 > 0:35:55It's just fantastic.
0:36:00 > 0:36:03Great stuff from Rick. Now, there are so many great Asian-inspired dishes
0:36:03 > 0:36:07which are really easy to do at home. Now, Rick showed us a couple of them in that film,
0:36:07 > 0:36:09and I've got you one of my favourites here.
0:36:09 > 0:36:12This one originates from Indonesia. It's a satay beef,
0:36:12 > 0:36:15but it's basically with a nice little oriental, sort of,
0:36:15 > 0:36:17Thai salad, so the satay beef, we've got a fillet of beef here.
0:36:17 > 0:36:22Satay, I've got peanut butter. You can use smooth or the chunky one.
0:36:22 > 0:36:25Some brown sugar - light brown sugar - we've got coconut milk,
0:36:25 > 0:36:27Thai shallots, bit of garlic, that's it.
0:36:27 > 0:36:30And then for our dressing, I've got some palm sugar, ginger,
0:36:30 > 0:36:34garlic, chilli, lime, and then we've got chilli oil, soy,
0:36:34 > 0:36:36a little bit of rice vinegar,
0:36:36 > 0:36:38but then the most important thing is mint and holy basil.
0:36:38 > 0:36:41Now, you're a big fan of this, Loyd, I know,
0:36:41 > 0:36:44but you've got these plenty of it, and that's going to go into our dressing.
0:36:44 > 0:36:49So I'm going to skewer this up first and then make our little sauce to go with it.
0:36:49 > 0:36:53Do you think your love of food came - mainly, you mentioned before, from your childhood -
0:36:53 > 0:36:56but you were a food critic for many years.
0:36:56 > 0:36:59Yeah, I was a restaurant critic at a time...
0:36:59 > 0:37:02Now, it's hard to believe that only in 1980,
0:37:02 > 0:37:04when I started writing about food,
0:37:04 > 0:37:08there were only three publications in the whole country
0:37:08 > 0:37:10that had regular restaurant critics.
0:37:10 > 0:37:15Now, you know, The Dog-catcher's Daily's got a restaurant critic.
0:37:15 > 0:37:21But back in 1980/81, writing about food was kind of zany and new,
0:37:21 > 0:37:24because the whole food revolution,
0:37:24 > 0:37:28which we're the beneficiaries of, was really just starting.
0:37:28 > 0:37:31- It just happened then, didn't it? - So how far have we come in 30 years?!
0:37:31 > 0:37:35- It's really incredible, actually. I think it's so encouraging.- Yeah.
0:37:35 > 0:37:36And what do you put that down to?
0:37:36 > 0:37:39Do you think because the chef's travelling more or what?
0:37:39 > 0:37:41It's a lot of work from the industry, really.
0:37:41 > 0:37:43Yeah, a lot of work from the industry.
0:37:43 > 0:37:45I mean, the importance of chefs,
0:37:45 > 0:37:49who you don't see as often these days -
0:37:49 > 0:37:52guys like Anton Mosimann, the Roux brothers -
0:37:52 > 0:37:55were hugely influential in turning the British public
0:37:55 > 0:37:59on to fine food, and, of course, the public themselves
0:37:59 > 0:38:03began travelling more and more, and thankfully, you know,
0:38:03 > 0:38:07thanks to cheaper foreign travel, cheaper long-haul flights etc,
0:38:07 > 0:38:10people began experiencing all sorts of wonderful food
0:38:10 > 0:38:12that they'd never really tasted before,
0:38:12 > 0:38:15and when they got back here, they wanted to enjoy it.
0:38:15 > 0:38:17Coupled with the popularity of programmes and everything else.
0:38:17 > 0:38:20Television, the colour supplements, you know,
0:38:20 > 0:38:23when newspapers began doing colour supplements,
0:38:23 > 0:38:25food was the perfect subject for it.
0:38:25 > 0:38:27But running on a parallel to your love of food, your...
0:38:27 > 0:38:29You mentioned at the top of the show,
0:38:29 > 0:38:32you're a historian and that kind of stuff.
0:38:32 > 0:38:36I mean, that still is a passion for you now,
0:38:36 > 0:38:38cos you're the head of so many different things,
0:38:38 > 0:38:41commissioner of this, chairman of that...
0:38:41 > 0:38:43I'm chairman of the Churches Conservation Trust
0:38:43 > 0:38:46and chairman of this wonderful thing called the Heritage Alliance.
0:38:46 > 0:38:50- But that's coming back now. There's those restoration programmes.- Yeah.
0:38:50 > 0:38:54Well, you know something, one of the things - one of the many things -
0:38:54 > 0:38:58that makes this country great and the country that we love living in
0:38:58 > 0:39:00is the fact that we've got so much history.
0:39:00 > 0:39:04And anyone... You know, you just have to look around the corner,
0:39:04 > 0:39:07and there is something beautiful and exciting and inspiring
0:39:07 > 0:39:09that's to do with our past, and our past is so important
0:39:09 > 0:39:12to everyone in this country, whether their family
0:39:12 > 0:39:15have been here for 500 years
0:39:15 > 0:39:17or whether they just got off the boat yesterday.
0:39:17 > 0:39:21Our past, our heritage, can bring people so much pleasure.
0:39:21 > 0:39:23Just like food,
0:39:23 > 0:39:26it's something to give more enjoyment and interest to people's lives.
0:39:26 > 0:39:29But it is fascinating, because we get a lot of the tourists
0:39:29 > 0:39:33that come, obviously, to the UK, it's right on your doorstep,
0:39:33 > 0:39:35but living in the UK, you don't really appreciate it.
0:39:35 > 0:39:38It's very important that everyone should realise
0:39:38 > 0:39:42that they've got great history and heritage right in the neighbourhood.
0:39:42 > 0:39:432/3 of all the visitors to the UK
0:39:43 > 0:39:46say they come here because of our history,
0:39:46 > 0:39:50and we've got to remember that that is one of the things
0:39:50 > 0:39:52that makes this country so special.
0:39:52 > 0:39:54And we've got, obviously, your food, your history.
0:39:54 > 0:39:58I'm going to show you what I've got. I've got palm sugar, we've got the chilli,
0:39:58 > 0:40:01I've got my garlic in here, a bit of ginger in my volcanic rock,
0:40:01 > 0:40:04which I believe you can get these cheap from Iceland.
0:40:05 > 0:40:08I was really wanting to say the shop or the country, but I shouldn't.
0:40:08 > 0:40:11But there you go, but a little pestle and mortar,
0:40:11 > 0:40:14got my beef is there cooking away nicely, just a low heat,
0:40:14 > 0:40:16because I'm going to cook that quite low
0:40:16 > 0:40:19so the cook all the way through without them burning too much.
0:40:19 > 0:40:22With the peanut butter spread over the top, the satay sauce, but...
0:40:22 > 0:40:26But, James, as you said earlier, I think it's incredibly important
0:40:26 > 0:40:27for home cooks who are going to make this
0:40:27 > 0:40:30not to treat basil as if it's gold dust.
0:40:30 > 0:40:34When you go to the forest, you've got to use tonnes of it.
0:40:34 > 0:40:37Yeah, it's this. This is holy basil, so it's got a minty flavour to it.
0:40:37 > 0:40:39And lots of mint as well.
0:40:39 > 0:40:42So apart from history and obviously food and journalism,
0:40:42 > 0:40:45and we know you from Through The Keyhole and everything else,
0:40:45 > 0:40:49an underlying sort of thing that you were doing throughout all this,
0:40:49 > 0:40:51all this, was music.
0:40:51 > 0:40:53Yeah, I've been very keen guitar player since -
0:40:53 > 0:40:56well, really since I was a teenager.
0:40:56 > 0:41:00I got my first electric guitar when I was 14,
0:41:00 > 0:41:04and in those days, so few people had electric guitars
0:41:04 > 0:41:06that as you were walking out of the music shop,
0:41:06 > 0:41:11you were asked to join a band, so I've been in bands forever.
0:41:11 > 0:41:13I mean, for a really long time.
0:41:13 > 0:41:17- This was a thing that was a serious thing that you wanted to do?- Yeah.
0:41:17 > 0:41:21Oh, yeah. I mean, certainly, when I was a teenager,
0:41:21 > 0:41:25when I was an undergraduate, my chief interest was playing guitar.
0:41:25 > 0:41:28And I was in bands, you know, I was touring,
0:41:28 > 0:41:30I was doing all sorts of stuff.
0:41:30 > 0:41:32But it's more than just a hobby,
0:41:32 > 0:41:34- because you're touring at the moment.- Yeah, we're on tour now.
0:41:34 > 0:41:39- The New Forbidden, my new band. We're playing at Glastonbury.- Really?!
0:41:39 > 0:41:42- Fantastic!- Yeah, we're playing the great new festival at Goodwood.
0:41:42 > 0:41:45We're playing at Cornbury, slogging around the club circuit a lot,
0:41:45 > 0:41:48and we're having a fabulous time, actually. It's just wonderful.
0:41:48 > 0:41:53- And there's an album to go with it as well? - An album is released...today.
0:41:53 > 0:41:56- Monday, I believe.- Let's say Monday.
0:41:56 > 0:41:59- Let's say Monday.- You can order it today.- You can order it today.
0:41:59 > 0:42:02That would be very gratifying to have some advanced orders,
0:42:02 > 0:42:05but it's been just so much fun. I mean, really, really inspiring,
0:42:05 > 0:42:09and we get to meet lots of fascinating people. You know, musicians are -
0:42:09 > 0:42:11dare I say - just as interesting as chefs.
0:42:11 > 0:42:14Just as interesting as a chefs, yeah.
0:42:14 > 0:42:16Well, this is a really simple little dressing, really.
0:42:16 > 0:42:19We've got the little gem lettuce, and the idea is
0:42:19 > 0:42:22we just coat it in this dressing which I've got over here,
0:42:22 > 0:42:27and, as you know, it's literally all about bold, bold flavours with this.
0:42:27 > 0:42:28So literally you take a mint
0:42:28 > 0:42:31and you throw the leaves in just as they are.
0:42:31 > 0:42:35We take this holy basil and throw that in as well, as it is.
0:42:35 > 0:42:37The whole lot gets mixed together,
0:42:37 > 0:42:41and you get this great smell off this sort of stuff, but...
0:42:41 > 0:42:43And we just pile that...
0:42:43 > 0:42:47And also it's got that great, sort of, salty/sweet combination.
0:42:47 > 0:42:50Well, I think, cos it goes well with, particularly, the satay, really,
0:42:50 > 0:42:53I think that'll go well, but you can take this dressing
0:42:53 > 0:42:55and do it with chicken and all kinds of stuff,
0:42:55 > 0:42:56and then not forgetting
0:42:56 > 0:42:58we've still got some of this dressing to go on there.
0:42:58 > 0:43:01Now, your band originally wasn't actually called that.
0:43:01 > 0:43:03Was it called Jet Bronx, and you were Jet Bronx?
0:43:03 > 0:43:06I was Jet Bronx, which was, sort of, a made-up,
0:43:06 > 0:43:08macho, American punk-rocker name,
0:43:08 > 0:43:13so originally, we were called Jet Bronx and the Forbidden,
0:43:13 > 0:43:18but as the years passed, Jet Bronx was put in the back of the cupboard,
0:43:18 > 0:43:22and the old Forbidden morphed into The New Forbidden.
0:43:22 > 0:43:27- How did they think of that name?- And the style is... The style is what?
0:43:27 > 0:43:29The style has been described
0:43:29 > 0:43:33as in-your-face, alternative, high-energy rock.
0:43:33 > 0:43:37Not by me but by a journalist. So I'll buy that.
0:43:37 > 0:43:41- Dive into that and tell us what you think.- That looks pretty succulent.
0:43:41 > 0:43:44Of course, the most difficult thing about satay is getting it off the skewer.
0:43:44 > 0:43:48Well, I thought I'd do it rare, because it's a nice fillet of beef that you've got there as well.
0:43:48 > 0:43:51- Yeah. Jolly nice.- Satay, and then the leaves are there if you want them.
0:43:51 > 0:43:54I'm going to take a bit of the sauce - which is, what, peanut butter and what else?
0:43:54 > 0:43:57Peanut butter, coconut milk, sugar and Thai shallots.
0:43:57 > 0:44:01- That is fabulous. - Nice and simple.- Mm.
0:44:01 > 0:44:03And I think the Thai salad goes well with it,
0:44:03 > 0:44:06cos it's bold flavours, great for the good weather.
0:44:06 > 0:44:08- Wonderful Thai salad.- Great stuff.
0:44:13 > 0:44:14Now, if you're ever stuck
0:44:14 > 0:44:17for new and different ways to serve your food,
0:44:17 > 0:44:20then this next recipe from Nic Watt is just what you need.
0:44:20 > 0:44:22Welcome to the show, Nic.
0:44:22 > 0:44:25Now, I love your food whenever you come on Saturday Kitchen.
0:44:25 > 0:44:27Explain to us, what this dish first of all?
0:44:27 > 0:44:30OK, we're going to do a crispy lemon sole
0:44:30 > 0:44:33- with a soy, sesame, chilli, ginger dipping sauce.- Right, OK.
0:44:33 > 0:44:35So what I've got here, I've got some lemon sole,
0:44:35 > 0:44:39I'm going to take the whole fillet off that, and we're going to make a dipping sauce,
0:44:39 > 0:44:42but it's going to also make a quick marinade, so blending the two.
0:44:42 > 0:44:46And the dipping sauce is very quick with green chilli, garlic,
0:44:46 > 0:44:49red chilli, ginger, a little bit of mustard, sesame seeds, soy and sesame oil,
0:44:49 > 0:44:52and we're going to combine all those raw ingredients,
0:44:52 > 0:44:55and with hot oil on the pan, we're going to cook off those ingredients.
0:44:55 > 0:44:58But the first thing we need to do is prepare our fish,
0:44:58 > 0:44:59cos this is where...
0:44:59 > 0:45:01- Apart from the head, we're going to use the whole thing of it, aren't we?- Completely.
0:45:01 > 0:45:08Completely, absolutely. We just take off the...fillets.
0:45:08 > 0:45:10Then we get the frame.
0:45:10 > 0:45:14You would not use Dover sole for this, because it is quite expensive. I suppose you could use plaice.
0:45:14 > 0:45:18You could use plaice. You could use Dover sole, but because of all the flavours
0:45:18 > 0:45:23I'm putting into this dipping sauce and into the fish itself... If I just flip this over...
0:45:23 > 0:45:24He has passed it on to me.
0:45:24 > 0:45:28You would almost waste the Dover sole, if I could put it that way.
0:45:28 > 0:45:30Yes. It is expensive.
0:45:30 > 0:45:33But plain sole, absolutely fine.
0:45:33 > 0:45:38- There are four fillets to the sole over there.- Carefully.
0:45:38 > 0:45:43- Carefully remove that.- There we go. - Remove both sides.
0:45:43 > 0:45:48Last time you were on here, you were just opened, not just in London,
0:45:48 > 0:45:50but you have got...?
0:45:50 > 0:45:54- In Hong Kong, Macau and the US.- Yes.
0:45:54 > 0:45:56It must be quite difficult doing this
0:45:56 > 0:46:00type of food in Hong Kong? You are literally in their own backyard.
0:46:00 > 0:46:04Absolutely. The difficult part is their understanding of the seafood.
0:46:04 > 0:46:08They really understand good-quality seafood. Which is nice. Absolutely.
0:46:08 > 0:46:12But we just have to tailor the menu towards them.
0:46:12 > 0:46:16We work on... There is a few more noodle dishes on the menu, for example.
0:46:16 > 0:46:20This is on the menu. We also do another one with mackerel.
0:46:20 > 0:46:23- We also serve the frame on the mackerel as well.- OK.
0:46:23 > 0:46:27You would not do this with salmon or anything like that. You've got to do it with this type of fish.
0:46:27 > 0:46:30Yes, with a line of bone, imagine trying to do a crispy salmon frame -
0:46:30 > 0:46:32you'd need a deep-fryer three times the size of that.
0:46:32 > 0:46:36- Go to your local fish and chip shop!- Yes.
0:46:36 > 0:46:38Take the fillets, and you want the skin off this.
0:46:38 > 0:46:42The way that you skin this is very straightforward.
0:46:42 > 0:46:45You have obviously got the big end and the small end here.
0:46:45 > 0:46:47All you do is just loosen the flesh away from there, and then
0:46:47 > 0:46:50I actually like to use a cloth for this, really.
0:46:50 > 0:46:52Holding it in your cloth.
0:46:52 > 0:46:56Hold the knife literally about 10 degrees and just shake the skin like that.
0:46:56 > 0:47:00And then it just pulls off. That is how to skin a piece of flesh.
0:47:00 > 0:47:02When I first came to London, not in your restaurant,
0:47:02 > 0:47:05but I worked in one restaurant where they put that under the grill and fried it.
0:47:05 > 0:47:08Yes. You can do it with chicken skin as well.
0:47:08 > 0:47:12£7.50 for a crispy skin salad. Anyway. This is the interesting bit.
0:47:12 > 0:47:16- Show us this bit.- What I have done is, with the scissors,
0:47:16 > 0:47:19I have gone halfway up the backbone and halfway up the tail.
0:47:19 > 0:47:22- I'm just going to toss that.- OK.
0:47:22 > 0:47:26I've got, over this side, which is some of the finishing,
0:47:26 > 0:47:29I have got some potato starch, which is Katakuriko starch.
0:47:29 > 0:47:32- Which is what?- Katakuriko starch. Potato starch.
0:47:32 > 0:47:36You could use cornflour. Any other starch.
0:47:36 > 0:47:40- My mum's watching this, remember. OK. Potato starch.- Potato starch.
0:47:40 > 0:47:43I'm just going to dab it on. You want to be pretty heavy with it.
0:47:43 > 0:47:47Get it in amongst the tail there. Like so.
0:47:47 > 0:47:50And then we are going to go to the fryer and we are going to drop
0:47:50 > 0:47:53it in, and I am going to try and catch it here,
0:47:53 > 0:47:56and we want to create this bowl-like shape
0:47:56 > 0:48:00between the ladle and the little colander.
0:48:00 > 0:48:05- This is not for presentation. We are going to eat this.- Absolutely, yes.
0:48:05 > 0:48:11Todd's really impressed with that. He was expecting bacon and eggs for breakfast.
0:48:11 > 0:48:17- I was.- Wait till you have the tail, you will love it. Squeeze a little lemon juice on it. It is delicious.
0:48:17 > 0:48:20I am just going to form this a little bit.
0:48:20 > 0:48:22Then get it in there bubbling away.
0:48:22 > 0:48:24So with this, you're just going to skin these.
0:48:24 > 0:48:26You want to cut these into bite-sized pieces?
0:48:26 > 0:48:28Into bite-sized pieces, yes, please.
0:48:28 > 0:48:31I'm going to leave that there, and if, between the two of us,
0:48:31 > 0:48:33we can keep an eye on it, we should be pretty safe.
0:48:33 > 0:48:36- "Between the two of us..." That'll be me, then?- Was that polite?
0:48:36 > 0:48:39Yeah, exactly. You mean chop that and look after that?
0:48:39 > 0:48:41- Run through what we're going to do next.- Absolutely.
0:48:41 > 0:48:44- There's a sink if you want to wash your hands.- Give 'em a quick wash.
0:48:44 > 0:48:49- I've chopped this up into bite-sized pieces for you there.- Yeah, perfect.
0:48:49 > 0:48:54Then all I'm going to do, I'm going to chop all this up, which is...
0:48:55 > 0:49:01Where's me knife? One knife... And I've got a pan on here for my oil.
0:49:01 > 0:49:02I might add that in now.
0:49:02 > 0:49:07This is just straight veg oil, and we want to get this to smoking.
0:49:07 > 0:49:09I don't exactly know what I'm doing here, Nic,
0:49:09 > 0:49:11but I'm frying this till it's covered, is that right?
0:49:11 > 0:49:14Give me a look. Yeah, try and keep the tail up.
0:49:14 > 0:49:17- Try and keep the tail up? Sorry. - Just to give it a bit of...
0:49:17 > 0:49:20- It's the finishing bit. - Try and keep the tail up!
0:49:20 > 0:49:24- I think we're getting there. - It can take quite a while.
0:49:24 > 0:49:28Thanks(!) Yeah, cheers, mate! Lovely, right. What's next, then?
0:49:28 > 0:49:33Tell us what's happening with this. This is part dressing, part...sauce.
0:49:33 > 0:49:36It acts as a dipping sauce and also as a marinade,
0:49:36 > 0:49:38so the one thing you might look at as a bit strange -
0:49:38 > 0:49:43I'm putting raw garlic and raw ginger and...the chilli -
0:49:43 > 0:49:45- but with the hot oil...- Right.
0:49:45 > 0:49:48..it's going to cook it very quickly. Just sort of extract the flavours
0:49:48 > 0:49:52and almost crack the flavours out of the ginger and the garlic.
0:49:52 > 0:49:56- Right. - So, we're going to dice it all up...
0:49:56 > 0:50:00- In this pan - you've just got plain veg oil?- Plain veg oil, yep.- Right.
0:50:00 > 0:50:03Looks like it's got a touch of garlic in there now.
0:50:03 > 0:50:04We're just going to dice it all up.
0:50:04 > 0:50:07Apart from all these restaurants, cos you've got another one...
0:50:07 > 0:50:10- Isn't there another one set to come up in the city this year?- There is.
0:50:10 > 0:50:12About October/November...
0:50:12 > 0:50:15a time frame like that depending on construction,
0:50:15 > 0:50:17we'll have Canary Wharf.
0:50:17 > 0:50:18Roka Canary Wharf.
0:50:18 > 0:50:20And not content with that,
0:50:20 > 0:50:23- you've a new addition to the family. - I do, I do.
0:50:23 > 0:50:26- I've kept the breeding up.- Right.
0:50:26 > 0:50:29And you've got another one, what is it, two weeks, one week away?
0:50:29 > 0:50:31- No, ten days.- Ten days away.
0:50:31 > 0:50:32Last night, my wife was saying,
0:50:32 > 0:50:34"Ooh, it might be tonight, might be tonight!"
0:50:34 > 0:50:37Well, hurry up, then! Chop that, then!
0:50:39 > 0:50:41I told her to cross her legs, it's fine, I've got television.
0:50:41 > 0:50:43- Right, lovely. Right, OK. - Here we go.
0:50:43 > 0:50:47In goes the coriander, in goes some lemon...
0:50:47 > 0:50:49I'm keeping my eye on the fish, there we go.
0:50:49 > 0:50:51The idea with this fish is that you're not just eating it,
0:50:51 > 0:50:53you use this almost as a little plate as well?
0:50:53 > 0:50:56Yeah, it becomes part of the bowl. So, now in goes the soy.
0:50:56 > 0:51:01- Saves on washing up.- Yeah, saves on washing up, yeah.- Edible plates.
0:51:01 > 0:51:02In goes a bit of sesame oil.
0:51:02 > 0:51:05- This is part marinade, part sauce. - Absolutely.
0:51:05 > 0:51:06You're going to split this?
0:51:06 > 0:51:08Yep, I'm just going to go like so, give it a quick combine.
0:51:08 > 0:51:12- See that starting to get smoking? - Yeah, it's hot, that.
0:51:12 > 0:51:13That's the theory.
0:51:13 > 0:51:16I could see it's hot, cos it's smelling the studio out.
0:51:16 > 0:51:18It's going to give a good little bubble-bubble.
0:51:18 > 0:51:21- Yep.- Right.- You can get rid of that, that's all finished.
0:51:21 > 0:51:24So that's going to cook the ingredients as well?
0:51:24 > 0:51:25- Yes, absolutely.- OK.
0:51:25 > 0:51:26Cook or coat?
0:51:26 > 0:51:29- It'll sort of coat them, as opposed to cook them.- OK.
0:51:29 > 0:51:32Put a little bit there for reserve.
0:51:32 > 0:51:36- I'm going to toss all this fish in here.- I'll take that out.
0:51:36 > 0:51:39- We've got about a minute left. - We're on time.
0:51:39 > 0:51:40- I'll take your fish.- Yep.
0:51:40 > 0:51:42You want me to dust that with a little bit of...?
0:51:42 > 0:51:45- You can dust it with a bit of starch. - Yeah.- So it'll get all the flavour.
0:51:45 > 0:51:47All that flavour in there, and you still,
0:51:47 > 0:51:50underneath all that flavour, are going to taste the lemon sole.
0:51:50 > 0:51:55This is instead of using tempura as well? Stick that in there.
0:51:55 > 0:51:57I think it's...
0:51:57 > 0:51:59For this, instead of using the tempura
0:51:59 > 0:52:01where it's going to really coat the fish
0:52:01 > 0:52:03and give it quite a heavy batter...
0:52:03 > 0:52:05- Yeah.- ..this, you'll find, is really, really light
0:52:05 > 0:52:09and just gives it a little... crispy finish onto it.
0:52:09 > 0:52:11These just get deep-fried,
0:52:11 > 0:52:14- literally only for about 30, 45 seconds?- Absolutely.
0:52:14 > 0:52:20- OK.- Your fish bones are ready, sir. Yep.- Those are there.
0:52:20 > 0:52:25- Oh, look at that! Well done.- Thank you. I think I could work in Japan.
0:52:27 > 0:52:31OK, so then I've got this and this and this...and my chilli...
0:52:31 > 0:52:32We're ready to go.
0:52:33 > 0:52:35Just waiting on the fish.
0:52:35 > 0:52:38The idea is, just really in hot oil again for this one.
0:52:38 > 0:52:42They only want about 45 seconds, no more than that, really.
0:52:42 > 0:52:45Sole is quite delicate, really, so you don't want to overcook it.
0:52:45 > 0:52:50- It doesn't need long at all. - So they get flashed in.
0:52:51 > 0:52:54And almost straight out. There you go.
0:52:54 > 0:52:56- Do you want a bit of salt on here or not?- No.
0:52:56 > 0:52:58- Nothing.- There's enough with the soy and everything.
0:52:58 > 0:53:01So then, we use this just to build it in.
0:53:02 > 0:53:04- Yep.- Spin it round.
0:53:04 > 0:53:06A couple on here.
0:53:06 > 0:53:09You've got something finally, which is in this little pot here.
0:53:09 > 0:53:12- What are you putting on there? - That's yukari, some green chilli.
0:53:12 > 0:53:14- Yeah.- And some coriander.
0:53:14 > 0:53:18Yukari is actually a dried herb - shiso -
0:53:18 > 0:53:21but traditionally it's used to season rice.
0:53:21 > 0:53:23A lot of things that I use for seasoning rice
0:53:23 > 0:53:25I used to season fish,
0:53:25 > 0:53:28and it will just give you a little salty, herbaceous background.
0:53:28 > 0:53:30Well, if they say you eat with your eyes,
0:53:30 > 0:53:33everybody's going to be deep-frying fish bones this afternoon.
0:53:33 > 0:53:34Remind us what that is again?
0:53:34 > 0:53:39We've got crispy sole with sesame, chilli, soy and ginger.
0:53:39 > 0:53:40How incredible is that?
0:53:46 > 0:53:52That absolutely looks fantastic. Right. Now, don't...! You're first.
0:53:52 > 0:53:56- Thank you very much. - It does look spectacular.
0:53:56 > 0:53:58Well, dive into the fish first of all.
0:53:58 > 0:54:00All you need is a bag of chips, and you'd be all right there,
0:54:00 > 0:54:02but it's something light, something delicate...
0:54:04 > 0:54:08- Mmm...- What do you reckon? It's hot. - It's quite hot!
0:54:08 > 0:54:10Yes, the chilli, but it's not that...
0:54:10 > 0:54:13I mean, in that dressing with the fish, if you dipped it...
0:54:13 > 0:54:14But it's not hot and spicy, is it?
0:54:14 > 0:54:18It's actually very lovely and it's very delicate.
0:54:23 > 0:54:26There's loads more stunning recipes from Nic on our website.
0:54:26 > 0:54:29Just go to bbc.co.uk/recipes.
0:54:29 > 0:54:32It's time now for some more sensational, seasonal food
0:54:32 > 0:54:36from the brilliant Valentine Warner.
0:54:39 > 0:54:42For me, summer means fruit and lots of it.
0:54:44 > 0:54:48Right now, there's a wonderful array of colours, flavours and textures
0:54:48 > 0:54:52in our shops and markets that are perfect for delicious summer recipes.
0:54:53 > 0:54:59From sweet, fruity tarts to ice-cold drinks, fresh fruit salads
0:54:59 > 0:55:03and cooling ice creams, summer fruits make for truly delectable dishes.
0:55:03 > 0:55:07Strawberries, raspberries, loganberries, blackcurrants,
0:55:07 > 0:55:10redcurrants, whitecurrants, peaches, apricots, blueberries,
0:55:10 > 0:55:13cherries - summer wouldn't be summer without fruit juice
0:55:13 > 0:55:17dripping off the chin, and the one I find very hard to get home
0:55:17 > 0:55:20without finishing them all is delicious cherries,
0:55:20 > 0:55:23but if you do get them home, there's only one place for them to go
0:55:23 > 0:55:26and that's in a piping-hot cherry pie.
0:55:26 > 0:55:31'Take a couple of bags of fresh red cherries and remove the stones.
0:55:31 > 0:55:34'I'm using a cherry stoner, but if you don't have one,
0:55:34 > 0:55:37'just cut the fruit and hoick out the stone.'
0:55:37 > 0:55:40I get very confused at these moments and end up putting the stones
0:55:40 > 0:55:43in the bowl and the cherries on the board, and it always goes wrong,
0:55:43 > 0:55:47but try not to get any stones in your otherwise totally enjoyable pie.
0:55:49 > 0:55:54Now for the sauce. Cherry jam... A big, whopping, great...
0:55:54 > 0:55:56Actually, just half a jar.
0:55:56 > 0:55:59'Add the jam to the pan, along with a splash of water mixed
0:55:59 > 0:56:03'with arrowroot - a natural starch that helps thicken the sauce.
0:56:03 > 0:56:06'It has a neutral flavour which lets the taste of the cherries
0:56:06 > 0:56:07'shine through.'
0:56:07 > 0:56:12It looks sticky and fantastic and stretchy and cherry and...
0:56:13 > 0:56:17'Pour your very cherry mixture into a pie dish.'
0:56:17 > 0:56:19Mmm...straight into the pastry.
0:56:19 > 0:56:22'You want a nice thick edge.
0:56:22 > 0:56:25'There's no half measures about my pies.
0:56:25 > 0:56:29'Then crimp around the edge to ensure the delicious filling doesn't escape.'
0:56:29 > 0:56:31Put the fingers there,
0:56:31 > 0:56:34push that finger in and take this finger to the next hole.
0:56:37 > 0:56:40And what's really nice to see, is as the pastry settles down,
0:56:40 > 0:56:45you can see the lumps and humps of the cherries coming through.
0:56:45 > 0:56:48'Brush over some whisked egg, lightly dust with sugar
0:56:48 > 0:56:51'and then bake in the oven for about 30 minutes.'
0:56:51 > 0:56:54So the cherry pie should be ready, and I can't wait.
0:56:56 > 0:56:57And, wow...
0:56:58 > 0:57:01Look at that. What a belter!
0:57:01 > 0:57:07Underneath this crispy, golden crust is hot, bubbling, sweet cherries.
0:57:07 > 0:57:11It looks great, but the proof is in the pudding. I'm going in.
0:57:11 > 0:57:17'Serve this delicious summer pie with proper custard, or my favourite...
0:57:17 > 0:57:19'loads of cream.'
0:57:21 > 0:57:24Joy. Total joy.
0:57:28 > 0:57:31I love an afternoon tea and cakes in the summertime,
0:57:31 > 0:57:36and my favourite tea has to include scones, clotted cream and jam.
0:57:36 > 0:57:42'Sift self-raising flour into a bowl and add some chopped butter.'
0:57:42 > 0:57:46Fingers at the ready. Pinching it together with the flour.
0:57:46 > 0:57:49Pinchy, pinchy, pinch. Think about something nice.
0:57:49 > 0:57:51# Dit di-rit di-rit... #
0:57:51 > 0:57:54'Once you've got a breadcrumb-like consistency,
0:57:54 > 0:57:58'blend with a pinch of salt, caster sugar and some milk.'
0:57:58 > 0:58:01Whole milk, none of that white water rubbish.
0:58:01 > 0:58:03'As soon as the dough forms a ball,
0:58:03 > 0:58:06'take it out and knead until it's smooth.
0:58:06 > 0:58:07'Then roll it out.'
0:58:07 > 0:58:10Not too flat. You want them to be nice and puffy.
0:58:10 > 0:58:12I always feel really swizzed in teashops
0:58:12 > 0:58:14when my scones are always too small
0:58:14 > 0:58:17and I feel too mean to order myself another round -
0:58:17 > 0:58:19they should be big in the first place.
0:58:19 > 0:58:22'My greedy nature means I don't do dainty,
0:58:22 > 0:58:26'and these fat, square scones always hit the mark.'
0:58:26 > 0:58:31These are real whoppers and even better...they're square whoppers.
0:58:31 > 0:58:36'Brush the scones with milk to give them a wonderful golden finish.'
0:58:36 > 0:58:37Get 'em in the oven.
0:58:39 > 0:58:4315 minutes, 220... Finished.
0:58:45 > 0:58:47Ooh.
0:58:48 > 0:58:52Big, fat... Fatty, fat squares.
0:58:52 > 0:58:54Look at that belter.
0:58:54 > 0:58:56Normally, you'd let them cool down a bit,
0:58:56 > 0:59:00but I don't really see the point in that when they look quite this good,
0:59:00 > 0:59:05so just... Ooh, look at that. HE TAKES A DEEP BREATHE
0:59:05 > 0:59:09'My whopping square scones deserve to be fully loaded,
0:59:09 > 0:59:13'so don't hold back on the butter or the jam.'
0:59:13 > 0:59:18Strawberry, of course... Mmm. This is looking very good!
0:59:18 > 0:59:22'Finish off with a generous dollop of the essential clotted cream.'
0:59:26 > 0:59:29That's really, really delicious.
0:59:29 > 0:59:32A scone, clotted cream, butter, tons of strawberry jam.
0:59:33 > 0:59:35I mean, that's about as British as you can get.
0:59:46 > 0:59:48Now, we're not cooking live in the studio today,
0:59:48 > 0:59:50instead we're showing you some of the highlights
0:59:50 > 0:59:53from the Saturday Kitchen recipe archives.
0:59:53 > 0:59:55Still to come in today's Best Bites...
0:59:55 > 0:59:58'Michel Roux Jr takes on Jason Atherton
0:59:58 > 1:00:01'in the Saturday Kitchen omelette challenge.
1:00:01 > 1:00:04'Vivek Singh commands his spice box like a general,
1:00:04 > 1:00:07'and this pandhi pork curry with apple and fennel raita
1:00:07 > 1:00:10'is certainly worth fighting over too.
1:00:10 > 1:00:13'Actress Fay Ripley faces her Food Heaven or Food Hell.
1:00:13 > 1:00:17'Did she get the double-baked goat's cheese souffle with walnut salad
1:00:17 > 1:00:20'that she wanted for Food Heaven?
1:00:20 > 1:00:23'Or the Vietnamese scallops with papaya that was ready for Food Hell?
1:00:23 > 1:00:25'Find out what she gets at the end of today's show.'
1:00:25 > 1:00:30First, though, here's a recipe from an Australian superstar stylist,
1:00:30 > 1:00:31Donna Hay.
1:00:31 > 1:00:34- Welcome back, Donna, your second time on the show.- Yes.
1:00:34 > 1:00:37- What are we cooking?- You were nice to me last time, remember that?
1:00:37 > 1:00:39I'm always nice to you.
1:00:39 > 1:00:41- I hope you aren't going to be any trouble today?- No, not me.
1:00:41 > 1:00:44It's him over there that you need to be worried about.
1:00:44 > 1:00:47- I feel trouble brewing. - OK, what are we cooking, then?
1:00:47 > 1:00:49Pancetta-baked eggs. I know I offended you, no pastry,
1:00:49 > 1:00:51but really, come on, it's the weekend.
1:00:51 > 1:00:54- I'm not going to stuff pastry in these little tins.- Right, OK.
1:00:54 > 1:00:57- I know...- Pancetta. So the idea is this is a quiche without the pastry?
1:00:57 > 1:01:01- Yeah.- Right, OK.- Well, sort of. Do you have to say it like that?
1:01:01 > 1:01:03- Quiche is so '80s. - GUESTS LAUGH
1:01:03 > 1:01:06- Anyway... - OK, we've got the pancetta here.
1:01:06 > 1:01:08We've got it. You know what?
1:01:08 > 1:01:12I'm going to half some of it, because at home, I do it with round pancetta.
1:01:12 > 1:01:14- Which I just pop straight in. - We can get round pancetta.
1:01:14 > 1:01:16That's a lot simpler, but, for this one,
1:01:16 > 1:01:19just two pieces in the bottom, and then I'm going
1:01:19 > 1:01:21to get one of the whole ones and just twist it around the sides.
1:01:21 > 1:01:24So as long as you've roughly lined the tin,
1:01:24 > 1:01:27it's no big deal if there's holes in it.
1:01:27 > 1:01:31It's just to go around the outside, and when that bakes, it becomes nice and crunchy...
1:01:31 > 1:01:32- Right.- ..and crisp.
1:01:32 > 1:01:33Is it important to use a metal tin for this?
1:01:33 > 1:01:37I like to use a metal tin that makes sure the pancetta goes nice and crunchy, and brown.
1:01:37 > 1:01:41But you can't use bacon - you've got to use pancetta, that's the key to it?
1:01:41 > 1:01:44I think the bacon might be a bit thick. Can you get nice, thin bacon?
1:01:44 > 1:01:47You want me to make the "royale" mix, not the quiche mix,
1:01:47 > 1:01:51the "royale" mix, which is eggs - medium eggs...
1:01:51 > 1:01:53- Three eggs.- Three of these.
1:01:53 > 1:01:57A little bit of cream, cos I want it nice and creamy,
1:01:57 > 1:02:00you know, velvety in the centre.
1:02:00 > 1:02:03So a little bit of cream and some Parmesan.
1:02:03 > 1:02:06Parmesan cheese, there you go. So grated over it.
1:02:06 > 1:02:08Tell us about yourself, then. Was it...?
1:02:08 > 1:02:13Were you a chef first, or were you an enthusiastic cook, or...?
1:02:13 > 1:02:15- How did you get into it? - I was an enthusiastic cook.
1:02:15 > 1:02:18My two older sisters, out of necessity, made me cook.
1:02:18 > 1:02:20Right.
1:02:20 > 1:02:22So that's really how I got into it, then I turned it into my career,
1:02:22 > 1:02:26but I'm really a home economist by trade.
1:02:26 > 1:02:29- That's where you trained, was it? - Yeah... You know what?
1:02:29 > 1:02:31To tell you the truth, I was too scared to become a chef,
1:02:31 > 1:02:33I was scared of you big boys.
1:02:33 > 1:02:37Pushing me around in the kitchen. I was, I was horrified.
1:02:37 > 1:02:39- I don't know about that. - NICK NAIRN: Pussycats. >
1:02:39 > 1:02:41- Every one of us!- Yeah, yeah.
1:02:41 > 1:02:43- That's how I would describe you, Nick(!)- Never lost my temper ever.
1:02:43 > 1:02:45Yeah, pussycat(!)
1:02:45 > 1:02:47So a home economist and then, what was it...?
1:02:47 > 1:02:50You wrote one book, and then it progressed from there, or...?
1:02:50 > 1:02:53I started writing recipes for magazines, but I really enjoyed the food styling...
1:02:53 > 1:02:56Back when I started - I'm sounding really old -
1:02:56 > 1:02:58but cooking at home was kind of a bit shunned upon,
1:02:58 > 1:03:00it was all about getting cool takeaway
1:03:00 > 1:03:02and not cooking at all.
1:03:02 > 1:03:05So, I just decided that I needed to write really simple fresh recipes...
1:03:05 > 1:03:08- Right.- ..that people could achieve at home, so...
1:03:08 > 1:03:10And that's how it all started,
1:03:10 > 1:03:12cos it's gone on to be hugely popular, cos...
1:03:12 > 1:03:15How many cook books are you on now? How many...?
1:03:15 > 1:03:18I don't know...16, something.
1:03:18 > 1:03:2016 cook books, 4 million cook books,
1:03:20 > 1:03:22but the other thing that's huge is this magazine.
1:03:22 > 1:03:25- Tell us about that. - Yeah, that's been enormous.
1:03:25 > 1:03:27The day before I got on the plane to come over here,
1:03:27 > 1:03:30we'd just put the 50th issue to the printers, so...
1:03:30 > 1:03:32- Yeah.- ..that's been fantastic.
1:03:32 > 1:03:34Subscribers in, you know,
1:03:34 > 1:03:38a crazy amount of countries all over the world, so it's good fun.
1:03:38 > 1:03:41- Fun working on a mag.- Fantastic. There you go.- Thank you.
1:03:41 > 1:03:45- There's your "royale" mixture. - I'm just going to pop that in there.
1:03:45 > 1:03:48And I really like the addition of all that fresh basil,
1:03:48 > 1:03:50cos I am channelling spring, sunny weather,
1:03:50 > 1:03:53and I think the basil just makes it nice and fresh and zingy.
1:03:53 > 1:03:55You don't have to grease these or anything?
1:03:55 > 1:03:59- No, it just pops out, cos it's non-stick.- OK. In the oven.
1:03:59 > 1:04:01- In the oven - are you going to do that for me?- I'll do that.
1:04:01 > 1:04:06- What temperature's that going in at? - Oh, 350 something.- "350 something"?
1:04:06 > 1:04:10- Details, details, James! - For some amount of time!
1:04:10 > 1:04:12Some amount of time, something or other.
1:04:12 > 1:04:16350 something, they go in for some amount of time and they come out like this.
1:04:16 > 1:04:18Look at those, they're like little souffles, lovely.
1:04:18 > 1:04:22There you go. Right, peas you popped in boiling water.
1:04:22 > 1:04:25Yeah, just frozen peas. A lot easier.
1:04:25 > 1:04:28But I just want to refresh them and take the frozenness out of them
1:04:28 > 1:04:30without them cooking, really, cos I want them to have as much...
1:04:30 > 1:04:32- Is that over to me, then? - Over to you.
1:04:32 > 1:04:36So they got drained off, and then you want them in ice-cold water?
1:04:36 > 1:04:39Yes, then a little bit of leaf spinach.
1:04:39 > 1:04:43But do you do your own photography as well for these books, or...?
1:04:43 > 1:04:45No, I don't do the photography, but I do the styling.
1:04:45 > 1:04:47- You do the whole styling for it as well?- Yeah.
1:04:47 > 1:04:51There you go. And the ethos of these recipes, are they...?
1:04:51 > 1:04:54Cos you've got a new one coming up, the new book now?
1:04:54 > 1:04:57No, but I'm sure I could write one for you later.
1:04:57 > 1:05:02- "Donna has a new cook book out." - Oh, that one. Sorry.- "That one"?
1:05:02 > 1:05:05Oh, it's one of the 16! No Time To Cook.
1:05:05 > 1:05:09It came out last year, but I was a bit slow getting up here with it, so...
1:05:09 > 1:05:11- Yes, No Time To Cook. - Yeah, which is...
1:05:11 > 1:05:15Which has got a lovely ethos of busy people, so one pot, one pan,
1:05:15 > 1:05:18one roasting dish, so slow on the washing up as well.
1:05:18 > 1:05:21- Have you got my peas? - I've got your peas.
1:05:21 > 1:05:24- Do you want me to take...the things out the spinach?- No, I don't!
1:05:24 > 1:05:27- Why not?- Cos it's edible and it's got a nice crunch.
1:05:27 > 1:05:30- Look, that's no food stylist. Look at that!- OK, all right.
1:05:30 > 1:05:35A big burly boy doing that!
1:05:37 > 1:05:40So, we've got lots of mint leaves, and I like to keep them whole,
1:05:40 > 1:05:42because I like a big punch of flavour when you eat it.
1:05:42 > 1:05:45And then you're going to make me some dressing.
1:05:45 > 1:05:47I just want some olive oil and lemon juice soaking it up.
1:05:47 > 1:05:49- Olive oil and lemon juice? Right, OK.- Really simple.
1:05:49 > 1:05:53- So they've had boiling water poured over them?- Yeah.
1:05:53 > 1:05:58- Do you want pips in here?- No! No. - Lemon, no?- No, I don't think so.
1:05:58 > 1:06:00- Rustic. Right, so lemon and olive oil?- Yes, please.
1:06:00 > 1:06:05Just something simple. Then we'll pop a little bit more mint on this.
1:06:05 > 1:06:10- You want some seasoning in there? - Yes, please.- A bit of black pepper.
1:06:10 > 1:06:13Now, you said these were great for picnics.
1:06:13 > 1:06:15Yeah, I love taking these on a picnic. You know why?
1:06:15 > 1:06:18Because you can just wrap this in a tea towel
1:06:18 > 1:06:20and take it in its own little portable dish.
1:06:20 > 1:06:25- Arrives there in style. - Wrap it in a tea towel? You're going to wrap it in a...sleeping bag,
1:06:25 > 1:06:27the weather we've been having over here!
1:06:27 > 1:06:29To keep that thing warm.
1:06:30 > 1:06:32A little bit of dressing over the top.
1:06:32 > 1:06:35- Donna, you can drizzle the dressing over, cos I daren't touch it. - Really?
1:06:35 > 1:06:38- Yeah, go on.- Do I scare you that much?- No, you don't scare me.
1:06:38 > 1:06:41- There we go.- A little drizzly, drizzly dressing.
1:06:41 > 1:06:44And these are great, aren't they? As you say, nice and crisp.
1:06:44 > 1:06:48Lovely and soft in the centre. Remind us what that is again.
1:06:48 > 1:06:52It's baked pancetta eggs with a spinach, pea and feta salad.
1:06:52 > 1:06:55- See, I wasn't scary, was I? - A little bit.- Check that out.
1:07:00 > 1:07:03Looks absolutely delicious, I have to say.
1:07:03 > 1:07:06And that little home economist touch works.
1:07:06 > 1:07:10There you go, have a seat over here. There you go, Sue. Dive into that.
1:07:10 > 1:07:13- Oh, gosh. That looks so beautiful. - The food just keeps coming.
1:07:13 > 1:07:17These are a great idea. They're nice and light.
1:07:17 > 1:07:21It's simple, it's for breakfast food, brunch food, picnic food.
1:07:21 > 1:07:24- Put some toast on it.- Nick's thinking that's on his cafe menu.
1:07:24 > 1:07:27I do, and I love the idea of just wrapping the thing in a duvet
1:07:27 > 1:07:30and taking it away for a picnic, you know,
1:07:30 > 1:07:32for that sunny day that we get twice a year.
1:07:32 > 1:07:34Exactly! In Scotland.
1:07:34 > 1:07:35But the idea of these...
1:07:35 > 1:07:39They puff straight up, and it keeps them nice and light.
1:07:39 > 1:07:42I've just got to have some of this mint and peas.
1:07:42 > 1:07:44Don't forget the spinach
1:07:44 > 1:07:47with the nice stalk bits in there, perfectly placed.
1:07:47 > 1:07:49- Happy with that? - Oh, that's beautiful.
1:07:54 > 1:07:56Now, there's one man who always makes
1:07:56 > 1:07:58the perfect omelette here on Saturday Kitchen,
1:07:58 > 1:08:00and that's the great Michel Roux.
1:08:00 > 1:08:01Let's find out if his nephew,
1:08:01 > 1:08:06Michel Roux Jr, has inherited his uncle's talent with eggs.
1:08:06 > 1:08:07Right, let's get down to business.
1:08:07 > 1:08:11All the chefs that come to the show battle it out against the clock and each other
1:08:11 > 1:08:14to test how fast they can make a simple three-egg omelette.
1:08:14 > 1:08:17- Jason, you were up here with 28 seconds.- Yeah.
1:08:17 > 1:08:20But people have overtaken you, so you're down here with 20 seconds.
1:08:20 > 1:08:22- It's terrible. - Think you can go quicker?
1:08:22 > 1:08:25I hope so, James, but you keep disqualifying me, so I don't know.
1:08:25 > 1:08:27Well, you know, you've got to make a proper omelette.
1:08:27 > 1:08:31- Michel, who would you like to beat on our board?- Uncle, down there.
1:08:31 > 1:08:32Uncle. Uncle, down here?
1:08:32 > 1:08:35Yeah, he uses his fingers, and I'm not too keen on that,
1:08:35 > 1:08:38- but most important for me is that it is an EDIBLE omelette.- Right.
1:08:38 > 1:08:42You'll be getting a phone call afterwards. He'll be gloating if you don't beat 30 seconds.
1:08:42 > 1:08:44Choose what you like from the ingredients in front of you.
1:08:44 > 1:08:46I'll taste to make sure it's not scrambled eggs.
1:08:46 > 1:08:48Let's put the clocks on the screens, please.
1:08:48 > 1:08:51Remember, this is just for you at home. Are you ready?
1:08:51 > 1:08:54Three-egg omelette, cooked as fast as you can. Three, two, one, go!
1:08:54 > 1:08:57Try and get the butter in the pan next time, Jase, you know?
1:09:02 > 1:09:04This is it, the speed of it.
1:09:06 > 1:09:10- This is where your uncle uses his hands, is it?- Yeah.- There you go.
1:09:10 > 1:09:13- So, you season yours first, do you? - Yeah.
1:09:13 > 1:09:15There you go, you're doing it wrong, Jason.
1:09:15 > 1:09:17Make sure it's cooked!
1:09:17 > 1:09:19- GONG SOUNDS - There it is.
1:09:20 > 1:09:22I'll let that one through.
1:09:22 > 1:09:25- How can you let that through? It's horrible!- That was all right!
1:09:25 > 1:09:28Horrible!
1:09:28 > 1:09:29This one's cooked.
1:09:29 > 1:09:32You won't get salmonella poisoning from this one, I tell you.
1:09:32 > 1:09:35- GONG SOUNDS - And on. There you go, right.
1:09:35 > 1:09:38- Where do you want it?- No, I'll have it there. Put it there.
1:09:38 > 1:09:43Right. Which should I taste first? It's got to be this one, hasn't it?
1:09:43 > 1:09:44MICHEL CHUCKLES
1:09:44 > 1:09:48- I can't say anything bad about this, though, can I?- No, well, Joe did!
1:09:48 > 1:09:50Joe had a go.
1:09:50 > 1:09:52Yeah, it's perfect. There you go. Right.
1:09:53 > 1:09:55Over here.
1:09:55 > 1:09:57- It's cooked!- It's cooked. It's kind of...
1:09:57 > 1:10:00It's not a good shape, it's moving a little bit.
1:10:00 > 1:10:02- Yeah, it's not the greatest shape, is it, really?- It is cooked.
1:10:02 > 1:10:05You can't get it on the fork, its so... It's moving on the plate!
1:10:05 > 1:10:07It's swimming in butter, which is a bonus.
1:10:07 > 1:10:10- THEY LAUGH - Michel.
1:10:10 > 1:10:14- Do you think you beat your uncle? - No. Good Lord, no.
1:10:14 > 1:10:17- I wouldn't want to do that, anyway. - Really? Where do you think you came?
1:10:17 > 1:10:19I haven't the faintest.
1:10:19 > 1:10:23You did it in 40 seconds dead. So, pretty respectable, pretty respectable.
1:10:23 > 1:10:25Just behind Mr Rick Stein here.
1:10:25 > 1:10:29And we need a bigger board, by the looks of things, but there you go.
1:10:29 > 1:10:33Pretty respectable. Get on there! There you go.
1:10:33 > 1:10:35- Jason?- I don't know.
1:10:35 > 1:10:38I don't think I've beaten 28 seconds. It didn't feel that fast, James.
1:10:38 > 1:10:40Cos I was scared of getting disqualified.
1:10:40 > 1:10:42- Do you think you beat your time?- No, I don't, no.
1:10:42 > 1:10:45You did it before in 28 seconds.
1:10:45 > 1:10:48You can take that one and put it on your fridge,
1:10:48 > 1:10:50- cos I'm letting that you through and you did beat it.- Oooh!
1:10:50 > 1:10:53- But did you beat Marcus Wareing that you wanted to beat?- No!
1:10:53 > 1:10:58- No, you didn't. 24.72 seconds. - Pretty good, pretty good.
1:10:58 > 1:11:01There you go. With the Hairy Bikers, just there. Pretty respectable.
1:11:01 > 1:11:04I beat the Hairy Bikers, that's something, right?
1:11:04 > 1:11:06Surprisingly enough, for the first time ever for about 12 months,
1:11:06 > 1:11:09I could actually eat both of them, which is quite nice.
1:11:13 > 1:11:16Right, let's spice things up a little now.
1:11:16 > 1:11:20And there's no better man to do it than this next chef, Vivek Singh.
1:11:20 > 1:11:22Now, what are we cooking today?
1:11:22 > 1:11:26Well, we'll do a Coorgi-style stir-fry of pork, using kokum.
1:11:26 > 1:11:30- Yeah.- And we'll serve it with a sort of apple and fennel raita.
1:11:30 > 1:11:33Very summery, seasonal, but an inverse raita, so it's really thick.
1:11:33 > 1:11:36- Very little yoghurt, lot of texture, lot of flavours.- OK, right.
1:11:36 > 1:11:37We've got pork shoulder.
1:11:37 > 1:11:40- Yeah, we've got some pork shoulder here.- Yeah.
1:11:40 > 1:11:43- You could use belly if you wanted or neck chops if you liked.- OK.
1:11:43 > 1:11:48We're going to be marinating it with some dried bay leaf...
1:11:48 > 1:11:50- THEY LAUGH - What's he doing?- He's misbehaving!
1:11:50 > 1:11:53- Take a seat! - He's on the naughty chair!
1:11:53 > 1:11:56I've been sent to the naughty corner.
1:11:56 > 1:12:00We got some bay leaf with some turmeric, some salt, some star anise.
1:12:00 > 1:12:03- Really sweet sort of flavours. - Lovely.
1:12:03 > 1:12:06Erm, some black paprika, kokum, as I said...
1:12:06 > 1:12:10- Now, kokum, what is this stuff? - This is actually a black mangosteen.
1:12:10 > 1:12:13- Right.- The dried skin of a black mangosteen, and the juices are...
1:12:13 > 1:12:16- It's all dried of its juices in the sun.- Yeah.
1:12:16 > 1:12:19- Used to sort of impart sourness into southern Indian dishes.- OK.
1:12:19 > 1:12:22- Along the west coast as well.- Just put a little bit of water in there?
1:12:22 > 1:12:26And you sort of soak them in water and you get this lovely pink colour.
1:12:26 > 1:12:30OK, so, right, now, we need to do the marinade first of all, OK?
1:12:30 > 1:12:32- So, let's go with the marinade. - Yeah.- First thing's first,
1:12:32 > 1:12:34we've got the pork in here.
1:12:34 > 1:12:36I'll pick up the spices.
1:12:36 > 1:12:40Pretty much the bay leaf, a little bit of the turmeric.
1:12:40 > 1:12:42I'm wary of adding too much turmeric.
1:12:42 > 1:12:46Because that'll make it bitter, but then paprika...
1:12:46 > 1:12:50- Too much turmeric makes it bitter? - Too much turmeric makes it bitter.
1:12:50 > 1:12:52And I said it before, but turmeric,
1:12:52 > 1:12:55- you should always be able to see turmeric, never taste it.- OK.
1:12:55 > 1:12:58Let's get this ginger and garlic paste...
1:12:58 > 1:13:01- That's just pureed garlic and ginger together.- Pureed ginger and garlic.
1:13:01 > 1:13:04And we're going to add a little bit of the liquid from the kokum.
1:13:04 > 1:13:06Now, where can people buy these from?
1:13:06 > 1:13:09These are actually available in South Asian stores around Tooting.
1:13:09 > 1:13:12I got mine from Tooting six months ago,
1:13:12 > 1:13:15and they keep really well.
1:13:15 > 1:13:18The great thing is that you keep them in the dry cupboard for a year,
1:13:18 > 1:13:20they don't go off.
1:13:20 > 1:13:23And just a wonderful sourness, really a depth of flavour.
1:13:23 > 1:13:24Yeah.
1:13:26 > 1:13:30And it's meant to be... It's a very effective blood purifier as well.
1:13:30 > 1:13:33- They use them in drinks and all sorts of things.- OK.
1:13:33 > 1:13:36Now, the surprise ingredient, I use a little bit of dark soya sauce.
1:13:36 > 1:13:40And this is where, particularly, you get your style of food from?
1:13:40 > 1:13:42It's a collection of different ingredients, isn't it?
1:13:42 > 1:13:46- Yeah, yeah.- Indian feel to it at the beginning, but then other ingredients added to it.
1:13:46 > 1:13:48As well. And this is...
1:13:48 > 1:13:53In street food, we often see soya sauce being used in India.
1:13:53 > 1:13:56We think of soya sauce as our own.
1:13:56 > 1:14:00If anything, the second-most popular cuisine in India,
1:14:00 > 1:14:03after sort of Indian, is Chinese.
1:14:03 > 1:14:06- Chinese?- Yeah, yeah.- There you go. - So, there we are.- This is...
1:14:06 > 1:14:10- This goes in the fridge, does it? - This will sort of... It's great if you marinade it overnight.
1:14:10 > 1:14:12- OK, we've got that.- We've got that.
1:14:12 > 1:14:14It's nice and sort of marinated.
1:14:14 > 1:14:18You can see it's been sitting and taking all the flavour in.
1:14:18 > 1:14:20- Really nice and simple. Very, very easy.- Yeah.
1:14:20 > 1:14:23- Tip it in a pot...- Yeah. - Let it come to a boil.
1:14:23 > 1:14:26- So, no need to seal it, nothing?- No need to seal it. You want it braised.
1:14:26 > 1:14:29And slower the better, actually, and the longer the better.
1:14:29 > 1:14:34- OK.- And this is the kind of meat to use. This is the kind of cut to use.
1:14:34 > 1:14:37- You know, there's no danger of it going dry or anything like that.- OK.
1:14:37 > 1:14:40- You cover that, and cook that for how long?- You cook that for... We're using shoulder,
1:14:40 > 1:14:44so we'll usually cook it for anything between an hour-and-a-half...
1:14:44 > 1:14:48- So, 60 to 90 minutes.- Right.- And it's really tender, really slow.- OK.
1:14:48 > 1:14:51- While you've got that, let me just... - Do you want me to move this pot?
1:14:51 > 1:14:53And bring my sort of...
1:14:53 > 1:14:55- There you go.- ..stir-fry along.
1:14:55 > 1:14:58Get that wok nice and hot, cos we've got one that we've done over there.
1:14:58 > 1:15:00- Yeah.- There you go.
1:15:00 > 1:15:03- That's been stewing away nicely. - Yeah.
1:15:03 > 1:15:05Now, chopping onions for this, cos this is the second bit.
1:15:05 > 1:15:08I suppose you could do that in advance and then finish it?
1:15:08 > 1:15:10You could cook it after this stage and keep it in the fridge.
1:15:10 > 1:15:14Really, really... I'm just going to do a little sort of taste test.
1:15:15 > 1:15:20Really nice, sweet, intense flavours, and you can access serve it like that if you were having it as a curry.
1:15:20 > 1:15:24Now, when you were last on the show, obviously just the Cinnamon Club.
1:15:24 > 1:15:26Cinnamon Kitchen was just about to open. You've got that open now?
1:15:26 > 1:15:29It's been going six months now. Cinnamon Kitchen and Anise.
1:15:29 > 1:15:31- Yeah.- Has a sort of lovely...
1:15:31 > 1:15:33What's the ethos behind that, then?
1:15:33 > 1:15:37It's a lot more relaxed, a lot more contemporary surroundings.
1:15:37 > 1:15:42A lot more accessible. Same ethos of creativity and innovation and whatever have you.
1:15:42 > 1:15:44Same style of cooking food.
1:15:44 > 1:15:49- The Cinnamon Club's an amazing room, isn't it, really?- It's fantastic. It's a Grade II listed building.
1:15:49 > 1:15:51It used to be the old library.
1:15:51 > 1:15:54- It's a beautiful building, very imposing structure.- Yeah.
1:15:54 > 1:15:57But a lot of people might find it slightly intimidating.
1:15:57 > 1:16:01- It's got a special occasion feel, and we wanted to move away from it.- Yeah.
1:16:01 > 1:16:03And, well, that kind of an image.
1:16:03 > 1:16:06Cos I created something more accessible.
1:16:06 > 1:16:09You see here I've got these sort of whole red chillies
1:16:09 > 1:16:11that have almost been burnt in the oil.
1:16:11 > 1:16:14Don't worry about it sort of burning, because that's what you want.
1:16:14 > 1:16:16You want the oil to be flavoured.
1:16:16 > 1:16:18So, this is the difference between cooking at home
1:16:18 > 1:16:21and obviously this type of cooking that the Indians do.
1:16:21 > 1:16:26- You got cinnamon on it as well? Is that chilli?- It's just chilli, yeah.
1:16:26 > 1:16:27The chilli, which we'll burn.
1:16:27 > 1:16:30- And you blacken the chilli in there? - Yeah, we brown the chilli in there.
1:16:30 > 1:16:34A few sprigs of curry leaf I'll keep aside.
1:16:34 > 1:16:38- And then as well as the restaurants, books of course.- Yes.
1:16:38 > 1:16:40Your never-ending stream of books.
1:16:40 > 1:16:44I love doing that every so often. My last book came out in October -
1:16:44 > 1:16:47Curry: Classic And Contemporary.
1:16:47 > 1:16:49So I look back every now and again and see.
1:16:49 > 1:16:51It's a great document or log, almost,
1:16:51 > 1:16:55- of what I've been thinking at the time.- Yeah.
1:16:55 > 1:16:58And, well, sometimes I go back and think,
1:16:58 > 1:17:00"My God! Was I really thinking that?"
1:17:00 > 1:17:03But nonetheless, it's great fun doing books.
1:17:03 > 1:17:05The last one did really well,
1:17:05 > 1:17:09and hopefully start work another one not too long. I've got that.
1:17:09 > 1:17:12You're saying for the garnish for this, I've just got some fennel
1:17:12 > 1:17:15and some peeled apple, cos you're allergic to the skin, yeah?
1:17:15 > 1:17:17It's the skin. All of a sudden, I'm allergic to it.
1:17:17 > 1:17:20- I don't know, it's very strange. - There you go.
1:17:20 > 1:17:22So, we've got the apple chopped up and the fennel in there.
1:17:22 > 1:17:25The little baby fennel. You want that with a tiny bit of yoghurt?
1:17:25 > 1:17:27A very, very tiny bit of yoghurt.
1:17:27 > 1:17:30Normally, in the raita in India, you would use
1:17:30 > 1:17:33loads of yoghurt and a little bit of whatever flavouring you're using.
1:17:33 > 1:17:35You'd use things like... It'll be flavoured with cumin,
1:17:35 > 1:17:37it'll be flavoured with...
1:17:37 > 1:17:39You could flavour it from mustard.
1:17:39 > 1:17:42You could use some vegetables. But...
1:17:42 > 1:17:44I mean, I like to do this sort of inverse stuff.
1:17:44 > 1:17:46I call it the inverse raita,
1:17:46 > 1:17:50where the proportions are actually sort of reversed.
1:17:50 > 1:17:52Very little yoghurt and a lot of vegetables.
1:17:52 > 1:17:54So, it adds a really nice crunch...
1:17:54 > 1:17:57- Texture to it.- Yeah.- There we go.
1:17:57 > 1:17:59I've just got a little bit of yoghurt, like you said.
1:17:59 > 1:18:02And you want a little bit of sugar. What's this?
1:18:02 > 1:18:05- A bit of sugar, salt? - And a bit of dried fennel seeds.
1:18:05 > 1:18:07OK. It's all going in there.
1:18:07 > 1:18:10A bit of that. Give that a quick mix.
1:18:10 > 1:18:14- I'm going to chop some... - We've got about 30 seconds left.
1:18:14 > 1:18:15Yeah, OK. There we are.
1:18:15 > 1:18:17So, I'll pop that in the little pot there.
1:18:17 > 1:18:20So, what's next for you, then? Are you taking over the world?
1:18:20 > 1:18:23I'm just having a lot of fun working in Anise.
1:18:23 > 1:18:27- I didn't realise I was going to have so much fun doing a bar.- Yeah.
1:18:27 > 1:18:30- But, you know, I just realised... - I would've thought that was obvious!
1:18:30 > 1:18:31THEY LAUGH
1:18:31 > 1:18:35Yeah, a great, great excuse, great reason to get into work, really.
1:18:35 > 1:18:36Yeah!
1:18:36 > 1:18:39There you go.
1:18:39 > 1:18:41Look at that.
1:18:41 > 1:18:44So simple that dish as well. There you go.
1:18:46 > 1:18:50So, there we are. Coorgi-style stir-fried pork,
1:18:50 > 1:18:52- with kokum and apple and fennel raita.- With kokum.
1:18:52 > 1:18:56- You've got that little bit of... - Got a little bit of coriander cress
1:18:56 > 1:18:58that I'll just sprinkle on there,
1:18:58 > 1:19:01and a little bit of coriander cress onto the raita.
1:19:01 > 1:19:04- That's your stir-fry. I told you, he's a genius.- Thank you!
1:19:10 > 1:19:13The true test, though, is taste. And I tell you what,
1:19:13 > 1:19:15I tested this in rehearsal, it is absolutely delicious.
1:19:15 > 1:19:19- Vivek, have a seat over here. - Sure.- Dive into that.- I will.
1:19:19 > 1:19:21Straight into the meat, none of that veg.
1:19:21 > 1:19:23No, I've got to try it. What's it called, kokum?
1:19:23 > 1:19:26- They're quite sour. - Yeah, it's quite sour.
1:19:26 > 1:19:30- Taste a bit of the pork as well.- OK.
1:19:30 > 1:19:33- No...both of us, yeah?- Mmm.
1:19:33 > 1:19:37- That is beautiful. That is AMAZING! - It's amazing, isn't it?
1:19:42 > 1:19:46Now, comedy actress Fay Ripley can certainly see the funny side of life,
1:19:46 > 1:19:52but would she still be laughing if she had to eat her Saturday Kitchen Food Hell? Time to find out.
1:19:52 > 1:19:54Everyone in the studio has made their minds up,
1:19:54 > 1:19:57as if you didn't know the result by now, but Food Heaven would be,
1:19:57 > 1:19:58or could be...?
1:19:58 > 1:20:01- Could be my goat's cheese. - Alternatively, it could be...?
1:20:01 > 1:20:05- The scallops.- Funnily enough, it IS scallops! Yes, exactly.- Who knew!
1:20:05 > 1:20:08With only two of you actually choosing scallops.
1:20:08 > 1:20:11- Kevin, you changed your mind, didn't you?- I did. I felt sorry for you!
1:20:11 > 1:20:14- And which one of you changed your mind?- I went for the scallops.
1:20:14 > 1:20:17There you go, it was Helen that went for the goat's cheese.
1:20:17 > 1:20:19What we need to do with the scallops...
1:20:19 > 1:20:21I'll run you through this dish. It's a Vietnamese salad.
1:20:21 > 1:20:24We've got our scallops. These are hand-dived scallops.
1:20:24 > 1:20:26We've got a papaya, we've got pomelo melon,
1:20:26 > 1:20:28which you can actually buy in the supermarket now.
1:20:28 > 1:20:31- This is where this came from.- Mm! - And we've got a mixture of dressing.
1:20:31 > 1:20:33I'll get on to our dressing soon.
1:20:33 > 1:20:37I need you to prepare our melon and a nice papaya there by peeling it.
1:20:37 > 1:20:40What I'm going to do first of all is show you how to open a scallop.
1:20:40 > 1:20:43Now, there's a rounded side to a scallop, there's a flat side.
1:20:43 > 1:20:45- Makes a lovely ashtray! - A great ashtray.
1:20:45 > 1:20:48But what you need to do is take just a table knife, not a chef's knife,
1:20:48 > 1:20:52table knife, and run your knife along the flat edge first of all. That's it.
1:20:52 > 1:20:55- And it opens up the scallop like that.- Ooh, look at that!
1:20:55 > 1:20:58Open up the scallop. You're using that knife again.
1:20:58 > 1:21:00Just loosen it from the bottom of the shell.
1:21:00 > 1:21:02Pass it over to the boys and get somebody else to do this bit
1:21:02 > 1:21:05and clean it all up for you. That's that one done.
1:21:05 > 1:21:07Can you buy them ready done?
1:21:07 > 1:21:09You can buy them ready done, all right? Which is fine.
1:21:09 > 1:21:12The most important thing is, you must buy them fresh and not frozen.
1:21:12 > 1:21:16- Yeah.- They're like a sponge, they absorb all the water.- Oh, right.
1:21:16 > 1:21:18This is for our dressing and our salad.
1:21:18 > 1:21:22- This is rice. Just plain, uncooked rice.- Right!- Which we're going to toast off first of all.
1:21:22 > 1:21:25- This is where you get a really nice, nutty crunchiness to the salad.- Mm!
1:21:25 > 1:21:28And over here, I've got some... This is for our dressing.
1:21:28 > 1:21:30We've got some palm sugar, which is made by reducing the sap
1:21:30 > 1:21:33of several different types of palm trees.
1:21:33 > 1:21:35And then we've got the sugar here.
1:21:35 > 1:21:38We've got some ginger, garlic, a bit of chilli and some lime.
1:21:38 > 1:21:39There we go.
1:21:39 > 1:21:44We're going to just, literally just peel the ginger like that.
1:21:44 > 1:21:47- If you can watch the rice, just give it a quick shake.- Oh, yeah!
1:21:47 > 1:21:48There you go.
1:21:48 > 1:21:50- Just shake it up.- Lovely. - Like that. That'll be fine.
1:21:50 > 1:21:54- How are we doing, boys?- We're good. - That pomelo melon, really nice. You can just segment them,
1:21:54 > 1:21:59but I want you to chop up the flesh as well for that one. That can go into a...julienne this papaya.
1:21:59 > 1:22:02It's not like standard papaya. This is Asian papaya, which we've got.
1:22:02 > 1:22:04It looks like grapefruit.
1:22:04 > 1:22:07It's very similar. Really nice. It's just really different.
1:22:07 > 1:22:09So, the scallops, which you've got there.
1:22:09 > 1:22:13Now, the best scallops, of course, come from all around the UK,
1:22:13 > 1:22:16but the best ones, I think, come from the west of Scotland.
1:22:16 > 1:22:19One interesting thing was they were talking about hand-dived scallops.
1:22:19 > 1:22:22I was up there, literally, last year, and I saw a diver go out
1:22:22 > 1:22:25and I actually interviewed him. He looked like the man from Atlantis -
1:22:25 > 1:22:28webbed feet, webbed hands, full regalia.
1:22:28 > 1:22:32Goggles, tank, three tanks, as if he was going out for a fortnight.
1:22:32 > 1:22:34And he walked out with the flippers on, like that.
1:22:34 > 1:22:37I ain't kidding you, three foot out, he stuck his head under the water
1:22:37 > 1:22:41- lifted the scallop up, picked one. That was it.- And that was it?
1:22:41 > 1:22:43I didn't realise they were actually...
1:22:43 > 1:22:45- He's either put it there or he was doing it for a laugh.- Is that done?
1:22:45 > 1:22:49That's done. So, literally, all you do is brown this rice, you see?
1:22:49 > 1:22:54Into your pestle and mortar. And then give this a quick mix.
1:22:54 > 1:22:57- How are we doing with the scallops, Kevin?- Done there.- There you go.
1:22:57 > 1:23:01Right, you just pound this rice. That's the thing with this one.
1:23:01 > 1:23:04You've just going to really mix that.
1:23:04 > 1:23:08You can put the scallops on a plate, that would be great.
1:23:08 > 1:23:13Really grind that up. There you go. Then take this and place it
1:23:13 > 1:23:16onto your board.
1:23:16 > 1:23:18Then we take the ginger.
1:23:18 > 1:23:23There you go. The garlic. We're just going to give it a good whack there.
1:23:23 > 1:23:27You've got a pinch of salt, and we can give this a quick mix.
1:23:27 > 1:23:30Right, I'm going to season up our scallops.
1:23:30 > 1:23:35Little bit of salt, some oil and some black pepper. A tiny bit.
1:23:35 > 1:23:39There you go. So we can season the scallops up.
1:23:39 > 1:23:43A little bit of oil on there, and they are going to go straight into a really hot pan.
1:23:43 > 1:23:47Firing, firing hot. They're going to go in there.
1:23:47 > 1:23:50And we leave the scallops alone. Don't turn them, don't touch them.
1:23:50 > 1:23:52Just leave them as they are. Quick wash of the hands.
1:23:52 > 1:23:55And then we can finish off our dressing which you've got in here.
1:23:55 > 1:23:58We're going to lose that, guys.
1:23:58 > 1:24:02- If you can julienne me the spring onions as well, Kevin, please?- Yeah.
1:24:02 > 1:24:07So, give this a quick mix up, like that.
1:24:07 > 1:24:11So you're grinding down all this ginger, the garlic,
1:24:11 > 1:24:15into a paste with that little bit of salt. There we go.
1:24:17 > 1:24:19A real pound down.
1:24:21 > 1:24:23There you go. And once you get to that stage,
1:24:23 > 1:24:25get your palm sugar, which is this.
1:24:25 > 1:24:28You can buy it from supermarkets nowadays.
1:24:28 > 1:24:32A whole lot goes in there as well. We can start to grind this down.
1:24:32 > 1:24:34The flavours start to come out of this,
1:24:34 > 1:24:37especially if you use a pestle and mortar. It's much better, I think,
1:24:37 > 1:24:41to make one of these in pestle and mortar than to use a blender.
1:24:41 > 1:24:44And why the palm sugar, not normal sugar?
1:24:44 > 1:24:46It's a totally different taste.
1:24:46 > 1:24:49- Is it?- Totally, totally different taste, yeah. This has got...
1:24:49 > 1:24:52You've almost got a sweetness and sourness to this dish as well.
1:24:52 > 1:24:55You get the sweetness from the sugar,
1:24:55 > 1:24:58but then you're going to get the sourness from the...
1:24:58 > 1:25:02fish sauce, and a little bit of lime that's gone in there as well.
1:25:02 > 1:25:05So, chilli. Chop the whole chilli.
1:25:05 > 1:25:08All that can go in. How are we doing with the scallops, Fay?
1:25:08 > 1:25:11I've no idea! It's your speciality!
1:25:11 > 1:25:13- They look great-ish.- There you go.
1:25:13 > 1:25:15Can you pass a tablespoon? That'll be great.
1:25:15 > 1:25:18- It's on the end.- Tablespoon.- There you go. You get the lime juice.
1:25:18 > 1:25:20- This one or a big one, you mean? - There you go.
1:25:20 > 1:25:24- Which one do you want?- More lime juice. Bit of the old fish sauce.
1:25:24 > 1:25:27- That's it.- A dessert spoon... - I'll get you one. A little one.
1:25:27 > 1:25:30- This little one? Right. - I'm going to flip that over.
1:25:31 > 1:25:34- And you've got your scallops.- Yeah.
1:25:34 > 1:25:36- There you go. - So you just need one flip?
1:25:36 > 1:25:39- One flip, that's all you need.- OK.
1:25:39 > 1:25:41- There you go. - They do look quite good.
1:25:41 > 1:25:43Thank you. You know, we are trying!
1:25:45 > 1:25:48There you go. Quick mix around again,
1:25:48 > 1:25:50make sure you get that nice flavour there.
1:25:50 > 1:25:53- Mmm!- There you go.
1:25:53 > 1:25:54So you grind it all up.
1:25:54 > 1:25:57It's looking good. Quick taste of that.
1:25:58 > 1:26:02Perfect. Lovely. Right, our salad, which we've got in here,
1:26:02 > 1:26:04is all these ingredients that we've got.
1:26:06 > 1:26:09Our melon, our papaya, everything's gone in there.
1:26:09 > 1:26:13Ooh, those herbs smell delicious! That's coriander and mint.
1:26:13 > 1:26:16Do you want to get me the bit of slate that we've got there? That would be great.
1:26:16 > 1:26:20And then you take this rice. Now, this is the... Bit of this rice.
1:26:20 > 1:26:24I'm going to switch the heat off now. Give this a quick mix.
1:26:24 > 1:26:26So it's a lovely refreshing sort of salad this.
1:26:26 > 1:26:31Do me a bit more of those. Have you got any more? There you go.
1:26:31 > 1:26:34And then you've got this lovely refreshing salad.
1:26:34 > 1:26:36Mix in the dressing really well.
1:26:36 > 1:26:38Like that.
1:26:38 > 1:26:43And then we can pop that into little piles on the plate.
1:26:43 > 1:26:45FAY GASPS Look at you with your fancy plate!
1:26:45 > 1:26:50- Wow!- Well, it's actually a bit off my roof, but anyway, I don't...
1:26:50 > 1:26:54Chefs are into these bits of slate.
1:26:54 > 1:26:57But it's really nice to serve stuff on.
1:26:57 > 1:27:02- Wow.- A bit of that, and then of course you can grab your scallop.
1:27:03 > 1:27:04Which we cooked.
1:27:06 > 1:27:09These delicious scallops.
1:27:09 > 1:27:10You've got one...
1:27:12 > 1:27:16- Another one on there.- Very pretty.
1:27:16 > 1:27:18Another one on the top, and then we've got some of our dressing,
1:27:18 > 1:27:21which goes right over the top of each one.
1:27:24 > 1:27:25And a bit of this.
1:27:27 > 1:27:31Now, I often get asked what this stuff is. I've got no idea!
1:27:31 > 1:27:35- It looks like red mustard cress, but there you go.- Micro greens.
1:27:35 > 1:27:37Micro greens. He has no idea either!
1:27:37 > 1:27:39It's a crest!
1:27:39 > 1:27:41- There you go.- Mmm!
1:27:41 > 1:27:44- Dive into that. Tell us what you think of that one.- Looks amazing.
1:27:44 > 1:27:46Well, it's your Food Hell.
1:27:46 > 1:27:51Hopefully, it shouldn't be. A bit of this over the top.
1:27:51 > 1:27:52Right, here we go.
1:27:52 > 1:27:55Now, if you bring over the glasses, guys, please. What do you think?
1:27:55 > 1:27:58- SHE COUGHS It's really good! - It's quite hot.- Very hot!
1:27:58 > 1:28:00Yeah, it's quite hot. I put a lot of chilli in!
1:28:00 > 1:28:04- Guys, back off with the chilli! - That is proper, that.
1:28:04 > 1:28:06- That is. I mean, the tastes are amazing.- Yeah.
1:28:06 > 1:28:08Once I get the taste back into sensation...
1:28:08 > 1:28:10Once you get the feeling back in your mouth.
1:28:10 > 1:28:13- But it's kind of like a... - Very delicious, actually.
1:28:13 > 1:28:15No, no, no, look, that's lovely.
1:28:19 > 1:28:21Well, that's it.
1:28:21 > 1:28:23That's the end of another Saturday Kitchen: Best Bites.
1:28:23 > 1:28:26All the delicious dishes from today are of course on our website,
1:28:26 > 1:28:29along with everything we've ever cooked on Saturday Kitchen too.
1:28:29 > 1:28:32Just click on to bbc.co.uk/recipes.
1:28:32 > 1:28:35You'll find loads of brilliant cooking ideas on there too,
1:28:35 > 1:28:38so get stuck in and have a go this weekend.
1:28:38 > 1:28:41And I'll be back with more fantastic food from our recipe archives
1:28:41 > 1:28:44very soon, but in the meantime, have a great rest of your day
1:28:44 > 1:28:46and the rest of the weekend. Bye for now.
1:28:46 > 1:28:47Subtitles by Red Bee Media Ltd