0:00:02 > 0:00:05Good morning. There's a mighty menu coming up in today's Best Bites.
0:00:27 > 0:00:30Welcome to the show! We've got these dazzling dishes
0:00:30 > 0:00:33from the Saturday Kitchen back catalogue for you to enjoy.
0:00:33 > 0:00:36This breaded chicken escalope with sauce gribiche and cherry tomatoes
0:00:36 > 0:00:39that I made for actress Greta Scacchi.
0:00:39 > 0:00:42James Tanner has always something tasty to share with us
0:00:42 > 0:00:45and this brioche and mustard-coated lamb with Kiev potatoes
0:00:45 > 0:00:47is totally delicious.
0:00:47 > 0:00:51Prue Leith is one of the country's great culinary teachers
0:00:51 > 0:00:55and, judging by this sweet-and-sour shrimp soup, we can all learn a thing or two from her.
0:00:55 > 0:00:58Gadget girl Suzi Perry faced her food heaven or food hell.
0:00:58 > 0:01:01There was a chocolate fondant with lavender
0:01:01 > 0:01:03and white chocolate ice cream ready for food heaven
0:01:03 > 0:01:06and a pistachio-and-fig steamed pudding waiting for food hell.
0:01:06 > 0:01:09Find out what she gets at the end of the show.
0:01:09 > 0:01:12But before all those dishes, here's the Italian stallion,
0:01:12 > 0:01:15Gennaro Contaldo, with something perfect for the weekend.
0:01:15 > 0:01:18- How are you doing, boss? - Very well indeed.
0:01:18 > 0:01:22- Great to see you. - Such a pleasure.- You brighten up the kitchen whenever you come on.
0:01:22 > 0:01:25- It is indeed!- Nobody can understand you, but what are we cooking?
0:01:25 > 0:01:28What are we going to cook? Hold on! Oh, yes. We got meat.
0:01:28 > 0:01:32We'll cook this beautiful meat with lovely tomato, capers,
0:01:32 > 0:01:36oregano, little anchovies, a bit of garlic. By the way,
0:01:36 > 0:01:39it's called bistecche alla pizzaiola, steak with tomato caper sauce.
0:01:39 > 0:01:43- Beef in tomato sauce?- Yeah.- OK, then, fire away, what are we doing?
0:01:43 > 0:01:46First thing we're going to do, we're going to use nice olive oil,
0:01:46 > 0:01:50preferably extra-virgin olive oil. I'm going to remove this top.
0:01:50 > 0:01:53- I'll start off with the couscous. You want me to do that.- Thank you.
0:01:53 > 0:01:54Do your couscous your way.
0:01:54 > 0:01:57You're using sirloin steak. Does it matter whether it's sirloin fillet
0:01:57 > 0:02:00- or could it be whatever?- Fillet? Oh, my goodness me! Of course.
0:02:00 > 0:02:04If we can use a fillet, why not? Fillet, you can use any kind of meat.
0:02:04 > 0:02:08- In this sauce, you can actually do a fish as well.- Yeah.
0:02:08 > 0:02:13Fantastic, indeed. You know, pork? Why not? Pork is fantastic.
0:02:13 > 0:02:16If Jimmy sends me pork, of course, I will cook some pork with it.
0:02:16 > 0:02:18- You following this?- Absolutely...
0:02:18 > 0:02:20LAUGHTER
0:02:20 > 0:02:23Right, first thing to do, you've got some olive oil inside there.
0:02:23 > 0:02:27- Right.- Season the steak.- Yeah. - Why are you touching my frying pan?
0:02:27 > 0:02:30I'm turning it on, because it's not hot enough.
0:02:30 > 0:02:32- Are you sure? - It is now, I've turned it up.
0:02:32 > 0:02:34Yeah, you're right, it's not hot enough. I'll just make sure.
0:02:34 > 0:02:36I'm looking after you, Gennaro.
0:02:36 > 0:02:39You do indeed. After so many years, I should think so.
0:02:39 > 0:02:42I invested well with you. LAUGHTER
0:02:42 > 0:02:46So I'll clean my hands. And then, I'll get a lovely fork.
0:02:46 > 0:02:50Let's get a big fork. No, a small fork. Now, it's frying nice.
0:02:50 > 0:02:54Are you all right? Cut them nice, remove the white inside there.
0:02:54 > 0:02:56- Oh, my...- Now, all you're doing is sealing the steak, yeah?
0:02:56 > 0:02:59- Just sealing the steak. You don't have to do anything.- OK.
0:02:59 > 0:03:01So simple, everyone can do it.
0:03:01 > 0:03:03Believe me, everyone. And you can use game,
0:03:03 > 0:03:07all kinds of game, exactly the same way.
0:03:07 > 0:03:09And fish, it works.
0:03:09 > 0:03:12- It's fantastic.- Now, are you using couscous cos it's a type of pasta?
0:03:12 > 0:03:16- Well, couscous is part of Italian culture as well.- Yeah.
0:03:16 > 0:03:19Don't forget, in Sicily, all couscous.
0:03:19 > 0:03:21If you don't want to use couscous, you can use bulgur wheat.
0:03:21 > 0:03:25Bulgur wheat, I love it! Also perlato, we call them.
0:03:25 > 0:03:28There's a new trendy ingredient that the Americans use.
0:03:28 > 0:03:30- Quinoa.- Quinoa.- What's it called?
0:03:30 > 0:03:32- Quinoa.- Quinoa, it's really good for you.
0:03:32 > 0:03:34It's a really ancient South American grain.
0:03:34 > 0:03:36I don't particularly like it,
0:03:36 > 0:03:39but it's got really sort of great health-giving properties.
0:03:39 > 0:03:41- You can get it in supermarkets now. - It's everywhere.
0:03:41 > 0:03:42But you need to cook it, though?
0:03:42 > 0:03:45- Rather than just reconstitute, like I'm doing now.- Yeah.
0:03:45 > 0:03:48Well, you see, with this particular sauce...
0:03:48 > 0:03:53- Yeah?- ..you can toss some nice pasta inside, you know, which is nice.
0:03:53 > 0:03:57After the sauce, eat the meat, have the pasta inside, toss the pasta.
0:03:57 > 0:03:59Exactly the same, you can make a lovely risotto,
0:03:59 > 0:04:01- basic risotto... - You're looking confused, Andi!
0:04:01 > 0:04:03- LAUGHTER - Haven't got a clue!
0:04:03 > 0:04:05It's a multi-purpose sauce!
0:04:05 > 0:04:08You said, "One day, I'm going to put subtitles on." I'm still waiting!
0:04:08 > 0:04:11I'll bet you everybody's going to complain anyway.
0:04:11 > 0:04:13Right, what I'm going to use, give it some garlic,
0:04:13 > 0:04:17- slice the garlic.- He's been in England longer than I've been alive.
0:04:17 > 0:04:18LAUGHTER No, don't tell me!
0:04:18 > 0:04:22My children always said to me, "Daddy, speak Italian",
0:04:22 > 0:04:24because they can't understand me in English!
0:04:24 > 0:04:28- This is for our sauce?- This is for sauce, just roughly chopped. Capers!
0:04:28 > 0:04:32- Capers.- I beg your pardon - anchovies.
0:04:32 > 0:04:34- Olive oil?- Capers.
0:04:34 > 0:04:35That's all.
0:04:35 > 0:04:39Once you've done all this, get a little bit of oregano.
0:04:39 > 0:04:43Oregano must go in while it's frying.
0:04:43 > 0:04:44- Right.- Fantastic, yeah.
0:04:44 > 0:04:47- Is that dried oregano? - Dried oregano.
0:04:47 > 0:04:50It doesn't work with the fresh. It doesn't taste any good.
0:04:50 > 0:04:52- Why not?- Well, I don't know.
0:04:52 > 0:04:53LAUGHTER
0:04:53 > 0:04:56"That's the way I've always done it!"
0:04:56 > 0:04:58- Then tomato goes in.- OK.
0:04:58 > 0:05:01Look, a lovely flame. I can actually warm up my hands. Lovely.
0:05:01 > 0:05:04Don't do that at home. Make sure always, when you put the tomato in,
0:05:04 > 0:05:08- remove your frying pan.- So, Gennaro, in the summer, you've been busy,
0:05:08 > 0:05:14cos you've opened up with Jamie this new Italian Kitchen or Jamie's...?
0:05:14 > 0:05:15It is fantastic. Jamie's Italian.
0:05:15 > 0:05:20It is fantastic. The first one is in Oxford, and affordable to everyone.
0:05:20 > 0:05:25We've got our executive chef, Jules Hunt, which is a fantastic job,
0:05:25 > 0:05:27he's always working there.
0:05:27 > 0:05:29Thank God he's there.
0:05:29 > 0:05:33We've got lovely chef, Marcus, which is doing a lovely job.
0:05:33 > 0:05:36- And you've been writing as well? - Yes.
0:05:36 > 0:05:38- Of course I've been writing as well. - What's this? Spanish cookbook?
0:05:38 > 0:05:42- What's next?- Spanish? What are you talking about? Spanish cookbook?
0:05:42 > 0:05:46No, I've been writing my new book, Cooking At Home With Gennaro.
0:05:46 > 0:05:50It's all family recipes, friends, party, which is fantastic,
0:05:50 > 0:05:52full of love, you know,
0:05:52 > 0:05:56full of passions as well. My children, they're involved.
0:05:56 > 0:05:57Actually, my children helped me to cook.
0:05:57 > 0:06:01Lisa, my partner, she's a great help, just in case I didn't say her name.
0:06:01 > 0:06:04She would've killed me when I got home!
0:06:04 > 0:06:06- So I'd better say something. - So you've been a busy guy.
0:06:06 > 0:06:09Very, very busy guy.
0:06:09 > 0:06:12In exactly the same time, I've been helping Jamie with 15 foundations,
0:06:12 > 0:06:17which is all the, all the new, er....regrooted, um...
0:06:17 > 0:06:19Regrooted? What a word I'm talking about!
0:06:19 > 0:06:22- You know, all the new trainees. - We know what you're talking about.
0:06:22 > 0:06:24- You know.- So you put the steak back?
0:06:24 > 0:06:27You've got all the ingredients in.
0:06:27 > 0:06:30- A bit of parsley.- Yeah. Want me to chop some?
0:06:30 > 0:06:31- I chop it!- OK.
0:06:31 > 0:06:34- I chop it.- There you go.
0:06:34 > 0:06:37How long do you cook this? The steak has just been sealed.
0:06:37 > 0:06:3950 minutes at the moment.
0:06:39 > 0:06:43Put a little bit of parsley on top.
0:06:43 > 0:06:46- OK.- Yeah.- Turn the gas off. - So 15 minutes?
0:06:46 > 0:06:5015 minutes. Turn the gas...down.
0:06:50 > 0:06:52- Yeah.- OK. Remove them on the side.
0:06:52 > 0:06:55- Yeah.- OK.- And we've got this. - Slowly, slowly, put a nice couscous,
0:06:55 > 0:06:59which I'll help, cos you like butter, I like olive oil,
0:06:59 > 0:07:03so there's nothing I can do, I'm a good chef, you like butter.
0:07:03 > 0:07:04- LAUGHTER - There you go.
0:07:04 > 0:07:08Just a little drizzle of olive oil on top. Couscous is fantastic.
0:07:08 > 0:07:11Now, I actually...
0:07:11 > 0:07:15early on, with a kind... a very kind helper with Janet,
0:07:15 > 0:07:17we made this beautiful sauce.
0:07:17 > 0:07:21While he's finishing off that, the couscous is straightforward.
0:07:21 > 0:07:23Literally boiling water, a little bit of olive oil, salt,
0:07:23 > 0:07:28touch of pepper, parsley, peppers, a bit of onion and lemon juice.
0:07:28 > 0:07:30And lemon juice. That's it, you've done it.
0:07:30 > 0:07:34I've got a new recipe for my new book. Then a little sauce on top.
0:07:34 > 0:07:37HE GASPS AND SIGHS
0:07:37 > 0:07:40My goodness me! You will love it!
0:07:40 > 0:07:43- You will love it! I'm sure. - Want a bit of chopped parsley?
0:07:43 > 0:07:46- Yeah, yeah, just a little bit. - I'm chopping it, yeah.- Chopping it.
0:07:46 > 0:07:48Just chopping it, that's it.
0:07:48 > 0:07:52- Again, I don't like... I'd just like...- Chopped parsley.
0:07:52 > 0:07:54Just a little drop of olive oil.
0:07:54 > 0:07:56So remind us what that dish is again?
0:07:56 > 0:07:58People might not have followed that at home(!)
0:07:58 > 0:08:01LAUGHTER
0:08:01 > 0:08:04The Italian word is bistecche alla pizzaiola. It is steak
0:08:04 > 0:08:09cooked with capers and tomato and anchovies and a garlic sauce.
0:08:09 > 0:08:12I just wanted a shorter one. It's beef in tomato sauce. Done.
0:08:18 > 0:08:21- The man's a legend. There you go. Right, over here.- Enjoy.
0:08:21 > 0:08:25The first one complains better not talk to me later.
0:08:25 > 0:08:27- Smells good.- Thank you. - It looks amazing.
0:08:27 > 0:08:31- Dive in, tell us what you think. - OK, all righty, righty, tidy.
0:08:31 > 0:08:33- The tomatoes do cook down nicely. - Yes, of course.- Yeah.
0:08:33 > 0:08:37Flavour of the capers, anchovies, which you don't taste the anchovies.
0:08:37 > 0:08:41Now you've got a bit of an issue with wobbly things?
0:08:41 > 0:08:44- Chopped veg?- Mm-hm.- And tomatoes?
0:08:44 > 0:08:47But even with that, this is lovely. Genuinely, it's really, really nice.
0:08:52 > 0:08:54Coming up, I'll be cooking chicken in breadcrumbs
0:08:54 > 0:08:57with a classic sauce gribiche for actress Greta Scacchi.
0:08:57 > 0:09:00But first, here's Rick Stein.
0:09:00 > 0:09:04- RICK:- "Ah! Seaweed smells from sandy caves,
0:09:04 > 0:09:07"And time and mist in whiffs,
0:09:07 > 0:09:13"Incoming tide, Atlantic waves, Slapping the sunny cliffs,
0:09:13 > 0:09:16"Larksong and sea sounds in the air
0:09:16 > 0:09:19"And splendour, splendour everywhere."
0:09:22 > 0:09:24I like that verse by Betjeman so much
0:09:24 > 0:09:27that, actually, I've put it on the back of my menus in the restaurant.
0:09:27 > 0:09:30I think it gives a true picture
0:09:30 > 0:09:34with all the wonderful salty points of detail of the Camel Estuary.
0:09:38 > 0:09:40And, in fact, miles from the sound of the sea,
0:09:40 > 0:09:44"where the silvery snake of the estuary curls to sleep"
0:09:44 > 0:09:48as Betjeman once said, amongst all this gloopy mud,
0:09:48 > 0:09:53Jenny Green, who gets all our wild herbs and mushrooms,
0:09:53 > 0:09:57in fact, a real hunter-gatherer and a perfect subject for Betjeman,
0:09:57 > 0:10:00gathers samphire.
0:10:00 > 0:10:04I love being out in nature, I love being outdoors.
0:10:04 > 0:10:08It's not just the picking of the food, although primarily I do that.
0:10:08 > 0:10:11But I mean, look at the scenery and the birds and the wildlife.
0:10:11 > 0:10:14I see things that other people will never see.
0:10:19 > 0:10:22So this is a beurre blanc sauce going with the bass.
0:10:22 > 0:10:24It's one of the most popular fish sauces,
0:10:24 > 0:10:28based on a good quality vinegar. This one is such good quality,
0:10:28 > 0:10:31it smells so nice, you'd almost want to drink it.
0:10:31 > 0:10:34So into the pan goes quite a good quantity of vinegar
0:10:34 > 0:10:37and then some good quality white wine.
0:10:37 > 0:10:41In my case - where I differ from most beurre blanc makers -
0:10:41 > 0:10:45I add some fish stock, and this gives the beurre blanc
0:10:45 > 0:10:48an incomparable sort of roundness and sweetness of flavour,
0:10:48 > 0:10:51which you wouldn't get if you didn't put it in there.
0:10:51 > 0:10:55And of course, last but not least, some onions.
0:10:55 > 0:10:57Now we wait for that to reduce right down,
0:10:57 > 0:11:01so far down that there's no liquid left in the bottom of the pan.
0:11:01 > 0:11:03Because, at that stage,
0:11:03 > 0:11:06the juices that have come down are so concentrated,
0:11:06 > 0:11:10they'll make the final butter sauce totally wonderful.
0:11:10 > 0:11:14Just add a bit of cream now which stops it catching and also
0:11:14 > 0:11:17brings the colour back up, because the fish stock made it a bit brown.
0:11:17 > 0:11:20Then start adding the butter, a bit at a time.
0:11:20 > 0:11:22You can whisk it on the heat. It's not going to curdle.
0:11:22 > 0:11:27People get very frightened about these butter sauces, saying, "Oh, it's going to split!"
0:11:27 > 0:11:30Too many nerves. No problem at all.
0:11:30 > 0:11:33A good half pound of unsalted butter to add here.
0:11:33 > 0:11:37This dish - bass with beurre blanc - is a classic French dish,
0:11:37 > 0:11:43but you can add this to other fish, particularly bland fish like cod.
0:11:43 > 0:11:46A thick fillet of cod with beurre blanc is a revelation,
0:11:46 > 0:11:49if you've never tried it before. And that's done.
0:11:49 > 0:11:53The last thing to do is just to pass it through a sieve.
0:11:53 > 0:11:56And there it is - beurre blanc.
0:11:56 > 0:11:58Now for the fillet of bass.
0:11:58 > 0:12:01First of all, just brush it with a little butter,
0:12:01 > 0:12:05"a little" being a euphemism round here for lots and lots!
0:12:05 > 0:12:07Plenty of seasoning.
0:12:11 > 0:12:16Incidentally, about seasoning, there's a famous French chef called Joel Robichon
0:12:16 > 0:12:20who says, "Season any piece of meat or fish before you cook it
0:12:20 > 0:12:24"and season it again after you've cooked it." And he's right.
0:12:24 > 0:12:28So, while that's cooking, we'll get this other bass over here.
0:12:28 > 0:12:31There's Pete, the refrigeration engineer.
0:12:31 > 0:12:34The fridge has packed up. We had 50 in at lunch, we've 100 in tonight.
0:12:34 > 0:12:38We've just got to carry on filming. He'll get on the fridge
0:12:38 > 0:12:41while I tell you about this wonderful fish - the bass.
0:12:41 > 0:12:46Just look at those scales on the bass. It looks like worked stainless steel.
0:12:46 > 0:12:50It's a delightful-looking fish, so sleek and smooth.
0:12:50 > 0:12:52No wonder it fetches such a high price.
0:12:52 > 0:12:55And incredibly well-armed. Those are all spikes on there.
0:12:55 > 0:12:57There's spikes there, spikes there.
0:12:57 > 0:13:01Any larder chef that works on bass will tell you about those spikes,
0:13:01 > 0:13:05because, inevitably, you'll get your hands covered in spike marks.
0:13:05 > 0:13:07Beautiful fish.
0:13:07 > 0:13:12That three-pounder caught by a seine net fisherman called Brian.
0:13:12 > 0:13:14Wonderful.
0:13:14 > 0:13:17So now that's beginning to crisp up under the grill.
0:13:17 > 0:13:20And I like to leave the skin on the bass,
0:13:20 > 0:13:23because it has a very nice taste if it's crisply cooked.
0:13:23 > 0:13:26If it's all floppy and moist, it's not very nice at all.
0:13:26 > 0:13:30But when it's really crisp, as that is becoming, it's a delight to eat.
0:13:30 > 0:13:34Now for the samphire. Its other name is sea asparagus.
0:13:34 > 0:13:35It looks a bit like asparagus.
0:13:35 > 0:13:37That's cooked to perfection,
0:13:37 > 0:13:40just over a minute, just taking the raw edge off it.
0:13:40 > 0:13:44That's a little more than we need for the one portion we're doing.
0:13:44 > 0:13:49I've got asbestos fingers, a bit like walking over hot coals.
0:13:49 > 0:13:51And, finally, the beurre blanc. Not over the fish,
0:13:51 > 0:13:54because I want to keep the nice brown skin of the fish.
0:13:54 > 0:13:56Perfection, I think.
0:14:00 > 0:14:04Hello! Table 17, please, Florence!
0:14:04 > 0:14:08Table 17 and 5 together in about two minutes.
0:14:11 > 0:14:14You're on that John Dory.
0:14:14 > 0:14:17We'll make it three minutes!
0:14:22 > 0:14:27- I'm so busy now! I can't be expected to stop and check the- BLEEP- things.
0:14:27 > 0:14:31You're at fault. You've done it before! Don't do it again!
0:14:31 > 0:14:36- < You're turning green! - All right, I'll calm down.
0:14:36 > 0:14:39INDISTINCT COMMENTS FROM WAITRESS
0:14:39 > 0:14:43What happens, right, like now, is I'm really wound up.
0:14:43 > 0:14:45I won't do it any more cos I'm learning,
0:14:45 > 0:14:52but somebody'll bring in some crazy, stupid remark out of the restaurant,
0:14:52 > 0:14:55and it's like World War II in here.
0:14:55 > 0:14:58- People think I'm- BLEEP - completely out of control,
0:14:58 > 0:15:01because I go and tell them to get out the restaurant.
0:15:01 > 0:15:05You can see what it's like. I'm normally a mild-mannered Clark Kent,
0:15:05 > 0:15:09but not at the moment! I'm Superchef!
0:15:09 > 0:15:12'The miracle of kitchens, to me,
0:15:12 > 0:15:15'is that, out of this apparent chaos,
0:15:15 > 0:15:18'come really effortless beautiful-looking dishes.
0:15:18 > 0:15:21'To the untrained eye, it must seem like the most aggressive,
0:15:21 > 0:15:25'hot, steamy, horrible environment,
0:15:25 > 0:15:28'as aggressive, in fact, as something like ice hockey,
0:15:28 > 0:15:32'but like ice hockey, it's actually only a game.
0:15:32 > 0:15:37'Everybody understands the rules, or at least I hope they do!
0:15:37 > 0:15:41'It's a way of coping with heat and pressure
0:15:41 > 0:15:42'and, on a really busy night,
0:15:42 > 0:15:46'there is a distinct whiff of fear that it won't all come together.'
0:15:52 > 0:15:55But then you come outside, look at the harbour, and you think,
0:15:55 > 0:15:57"What was all that about?"
0:15:57 > 0:16:00And it all just fades away.
0:16:05 > 0:16:10Gosh, I'm happy to be out here tonight. It's been one hell of a day in the kitchen.
0:16:10 > 0:16:12I must say I got a bit bad-tempered.
0:16:12 > 0:16:16It's been so hot, the first really hot day of summer.
0:16:16 > 0:16:18But it's a beautiful evening out here
0:16:18 > 0:16:22and I've got this wonderfully soothing, cool dish
0:16:22 > 0:16:24for tired old cooks like me!
0:16:24 > 0:16:29It's called a ceviche of fish. Ceveech or ceveechy, I don't care!
0:16:29 > 0:16:34I've got some brill here which I earlier on marinated in lime juice.
0:16:34 > 0:16:37But it's more than marinated. In fact, it's cooked in the acid.
0:16:37 > 0:16:40And it's gone a very attractive white colour
0:16:40 > 0:16:42and that is nearly ready
0:16:42 > 0:16:47apart from a little bit of chopped fennel, which I'll put in there,
0:16:47 > 0:16:50and some beautiful sea salt. Look at the crystals on that.
0:16:50 > 0:16:55It's not just salt in sea salt like this, but other minerals as well.
0:16:55 > 0:17:01So straight onto the plate. That's all I need do with that...fish.
0:17:01 > 0:17:04And now, this is a South American dish
0:17:04 > 0:17:06and I'm going to make a salsa to go with it.
0:17:06 > 0:17:09A very simple salsa, lots of piquant flavours in it.
0:17:09 > 0:17:14Take a bowl. First of all, into that bowl, drop some spring onion,
0:17:14 > 0:17:18and some chopped tomato,
0:17:18 > 0:17:20some finely chopped green pepper...
0:17:21 > 0:17:25Perhaps not ALL that garlic. I might've put a bit much in there.
0:17:25 > 0:17:31And finally, lots, and I mean LOTS, of fiery red chilli.
0:17:31 > 0:17:35Mix that together with a little bit of virgin olive oil
0:17:35 > 0:17:37and some more of that sea salt
0:17:37 > 0:17:40and some coriander.
0:17:40 > 0:17:45Again, a very common ingredient in South American cookery.
0:17:45 > 0:17:47Stir it round.
0:17:47 > 0:17:51Just a little taste. Excuse my fingers.
0:17:52 > 0:17:55A little bit more salt.
0:17:55 > 0:17:58Wow! ..Wow!
0:17:58 > 0:18:01Now that's it. There's that chilli biting, biting, biting.
0:18:01 > 0:18:04I love chilli. You get used to it after a while.
0:18:04 > 0:18:06Maybe I'm a bit too used to it.
0:18:06 > 0:18:11Some customers in the restaurant get concerned about the levels.
0:18:11 > 0:18:16Just to finish off the dish, finally, a few slices of avocado.
0:18:16 > 0:18:18And that's it.
0:18:18 > 0:18:21I think I'll just try a little bit of this.
0:18:25 > 0:18:28Oh, my... Wow, wow, wow!
0:18:28 > 0:18:31Now I'm just going to nip off for a cold beer.
0:18:31 > 0:18:36BAND PLAYS FOLK MUSIC
0:18:36 > 0:18:40May Day in Padstow. It's a pagan festival.
0:18:40 > 0:18:46It goes back so long, no-one really knows where it came from. Some say it came from Africa.
0:18:46 > 0:18:51Others have seen gypsy festivals in Turkey with an 'obby 'oss in it.
0:18:51 > 0:18:53It doesn't really matter where it comes from.
0:18:53 > 0:18:58People seem to have a deep-seated instinct as to what it's all about,
0:18:58 > 0:19:04because it's a fertility festival, celebrating the coming of summer.
0:19:12 > 0:19:15I'd go anywhere in this world, I'd do anything,
0:19:15 > 0:19:19but I've got to get back to Padstow for May Day, no question about it.
0:19:19 > 0:19:24There's other people in Padstow that don't belong here, weren't born here, that feel the same way.
0:19:24 > 0:19:30Padstow's a town like everywhere else. People have their bickering.
0:19:30 > 0:19:32But on this day, on our day,
0:19:32 > 0:19:37everybody feels "one and all", and that's what it's all about.
0:19:37 > 0:19:43The drums beat incessantly all day long, and the 'oss dances off to MANY watering-holes.
0:19:43 > 0:19:48And everybody's very merry in the merry morning of May.
0:19:48 > 0:19:51This is the best and worst day for doing this salad
0:19:51 > 0:19:54it's May Day, I've had a few drinks...
0:19:54 > 0:19:59I'll do a Keith Floyd and have a little sip now!
0:19:59 > 0:20:02This lobster is going into this seafood salad.
0:20:02 > 0:20:05It's a special May Day lobster, as you can see.
0:20:05 > 0:20:07I'm not going to bore you by cutting it up now.
0:20:07 > 0:20:10- WOMAN GIGGLES: Is there a party going on?- Oh...just a moment.
0:20:10 > 0:20:13- Somebody said there was a party. - There is, Marie.
0:20:13 > 0:20:16She works for us, but don't let it show!
0:20:16 > 0:20:19- Yeah, don't hold it against me. - OK, right! Jolly good!
0:20:19 > 0:20:22I won't show the lobster, cos it takes a while.
0:20:22 > 0:20:25I'll show you the other things that go into the salad.
0:20:25 > 0:20:29This is a salad you can make for 20, 30, 50, 90 people.
0:20:29 > 0:20:31No problem. Everything's made up beforehand,
0:20:31 > 0:20:34which is the one occasion when
0:20:34 > 0:20:37"this is one I made earlier" really does count. First of all,
0:20:37 > 0:20:40some nice green salad leaves and, into there,
0:20:40 > 0:20:46I fried off some squid which I seasoned well with salt and pepper.
0:20:46 > 0:20:49So in went the squid there.
0:20:49 > 0:20:53Now some monkfish, which is ideal for salads, cos it's really firm.
0:20:53 > 0:20:57Again, I fried this off, cooked it in no other way,
0:20:57 > 0:21:00cos it picked up some flavour of the squid.
0:21:00 > 0:21:04Now I've copped out a bit, but I HAVE had a little bit to drink,
0:21:04 > 0:21:07so I've got ordinary frozen prawns, just the sort of thing for a salad.
0:21:07 > 0:21:10Loads of 'em! Feeling extremely generous.
0:21:10 > 0:21:14I've had loads of champagne, which somebody kindly gave me,
0:21:14 > 0:21:18so I feel I'm returning the favour on this day, when everybody's...
0:21:18 > 0:21:20You go into everybody's houses all over Padstow,
0:21:20 > 0:21:24you just drop in, you may never have been in the house before,
0:21:24 > 0:21:29just call in. Somebody's got a groaning table full of bits and pieces.
0:21:29 > 0:21:32Help yourself, have a drink. Drift out to somebody else's house.
0:21:32 > 0:21:35So I'm returning the favour.
0:21:35 > 0:21:40In on top of all that seafood, loads of freshly chopped coriander.
0:21:40 > 0:21:42Again, this is an excessive dish
0:21:42 > 0:21:45I'm not worried about quantities one tiny little bit.
0:21:45 > 0:21:48That's what I said. I wouldn't know how many this is for,
0:21:48 > 0:21:52because I don't know how many people are going to be coming, but...
0:21:52 > 0:21:55Lemon grass, lemon grass, lemon grass.
0:21:55 > 0:22:00Loads of that! I love Thai flavours. I use it far too much.
0:22:00 > 0:22:04- Lime leaves a really limey... - See you, Rick.- Cheers. Bye!
0:22:04 > 0:22:10Lemony, limey flavour. They're called kaffir lime leaves.
0:22:10 > 0:22:13Buy 'em in any Chinese supermarket now.
0:22:13 > 0:22:15'Now some wild garlic,
0:22:15 > 0:22:18'which perfumes the woods all round Padstow at this time of year.
0:22:18 > 0:22:23'Then some fish sauce, lemon grass and chilli, and a little water.
0:22:23 > 0:22:28'Mix that into the salad to give it a really nice tangy flavour.
0:22:28 > 0:22:33'Salads like this are such a great alternative to barbecues on summery days.
0:22:33 > 0:22:36'They look good and it means that I can get stuck into the food,
0:22:36 > 0:22:39'like everybody else, rather than have to do the cooking.
0:22:43 > 0:22:47'Putting lobster into the salad makes it ridiculously expensive,
0:22:47 > 0:22:50'but then, it IS May Day, so lobster it has to be.
0:22:52 > 0:22:55'You see what I mean? Just look at that!
0:22:55 > 0:22:59'It just adds the final, finishing, beautiful touch
0:22:59 > 0:23:03'to a wonderful salad. This dish is always a winner.
0:23:03 > 0:23:07'This time, it lasted just five glorious minutes,
0:23:07 > 0:23:10'not enough time, unfortunately, for the poor director,
0:23:10 > 0:23:14'who's normally the first in the queue. He couldn't get a sniff.'
0:23:14 > 0:23:18- That wild garlic is spondonculous! - It is, isn't it?- Oh!
0:23:27 > 0:23:32I'm cooking stir-fried prawns. The chefs upstairs are getting militant.
0:23:32 > 0:23:35Since we started filming, they've got crosser and crosser.
0:23:35 > 0:23:41I'm going to do a job in what they call "real time". Stir-fried prawns.
0:23:41 > 0:23:44Garlic into hot oil, and ginger,
0:23:44 > 0:23:46and the white part of some spring onions.
0:23:48 > 0:23:55Cook them together for about a minute until you can smell the garlic going brown.
0:23:55 > 0:23:57You get a sulphurous, bitter smell coming off,
0:23:57 > 0:24:00which, in Chinese cooking, is delicious.
0:24:00 > 0:24:02In go the prawns.
0:24:05 > 0:24:10Just stir-fry them for about... Ooh, two minutes
0:24:10 > 0:24:14..something like that, until they start to colour nicely.
0:24:14 > 0:24:18You get these in most supermarkets. Raw prawns. Go for the raw ones.
0:24:18 > 0:24:24Take off the shells, de-vein them. Halve them, pull the black vein out.
0:24:24 > 0:24:28Now the flavour. Now, earlier, I took some Szechuan pepper,
0:24:28 > 0:24:30which is a very pungent Chinese pepper.
0:24:30 > 0:24:33The Szechuan pepper, I've roasted in a dry wok, no oil in it,
0:24:33 > 0:24:36just put it in the wok, let it get really hot,
0:24:36 > 0:24:38then ground it up. It brings out the hot flavour.
0:24:38 > 0:24:42And the real killer blow - this is called chilli bean sauce,
0:24:42 > 0:24:46which is a mixture of pounded red chillis and yellow bean sauce.
0:24:46 > 0:24:51In this case, black bean. Loads of that in! I like it really hot.
0:24:51 > 0:24:56Whack that all around! No problem. Real-time cooking here.
0:24:56 > 0:25:01A little tomato puree now seems unusual in Chinese cooking
0:25:01 > 0:25:04and some sliced tomatoes as well.
0:25:04 > 0:25:09In fact, in Szechuan cooking, they do use tomatoes quite a lot.
0:25:13 > 0:25:15Some soya sauce.
0:25:17 > 0:25:21And some dry sherry. You can use Chinese rice wine,
0:25:21 > 0:25:24but dry sherry is a very good substitute.
0:25:24 > 0:25:29And last, but not least, the green tops of the spring onions.
0:25:29 > 0:25:31The white tops I put in earlier.
0:25:34 > 0:25:36Stir it all around, and that's it!
0:25:36 > 0:25:393-4 minutes, end of story!
0:25:39 > 0:25:42So straight into the serving dish.
0:25:42 > 0:25:45Beautiful! There's no messing about with Chinese cookery.
0:25:45 > 0:25:47It's just as quick as that.
0:25:47 > 0:25:49Try one.
0:25:49 > 0:25:53Delicious! Perfect! God, I love Chinese food!
0:25:57 > 0:25:59Great to see Rick doing a quick recipe there.
0:25:59 > 0:26:02It's always very useful to know a few very simple dishes
0:26:02 > 0:26:04that you can literally throw together in a couple of minutes.
0:26:04 > 0:26:07I'll show you one right now that's incredibly easy to do
0:26:07 > 0:26:09and I guarantee it'll impress people.
0:26:09 > 0:26:12It's a breaded chicken breast with courgettes and tomatoes.
0:26:12 > 0:26:15A little bit of Italy - courgettes, tomatoes, a bit of rosemary in there.
0:26:15 > 0:26:19Firstly, I'll get my courgettes on. They take the longest in this dish.
0:26:19 > 0:26:21The chicken, I'm going to do a nice little escalope,
0:26:21 > 0:26:24so I'm going to cut this into decent-sized chunks,
0:26:24 > 0:26:26with it sort of being rustically Italian.
0:26:26 > 0:26:29But you travelled all over the world, not just now,
0:26:29 > 0:26:32- but in your childhood as well? - Well, I was born in Italy.
0:26:32 > 0:26:36We moved to England when I was four. And then to Australia when I was 15.
0:26:36 > 0:26:40An accumulation of different flavours. How was that growing up, tasting different things?
0:26:40 > 0:26:43Well, my mum is a very good cook
0:26:43 > 0:26:50and we used to really have an Italian base in the kitchen in every way,
0:26:50 > 0:26:52which was a bit shocking for some of my school friends,
0:26:52 > 0:26:56because they'd never seen a fish with eyes and bones and a tail.
0:26:56 > 0:26:58HE LAUGHS
0:26:58 > 0:27:03So they used to get into the habit of getting away before food was served.
0:27:03 > 0:27:06But do you do much cooking now? You're incredibly busy doing what you're doing.
0:27:06 > 0:27:09- You get time to cook much? - I do love cooking, except that,
0:27:09 > 0:27:12once you become a mum, and you've got fussy kids
0:27:12 > 0:27:17moaning about, you know, anything you do that's got a bit of flavour,
0:27:17 > 0:27:20you know, they don't want to see...
0:27:20 > 0:27:23even a piece of onion or a piece of celery.
0:27:23 > 0:27:26Everything's got to be pureed and bland.
0:27:26 > 0:27:28That does take the fun out of it a bit.
0:27:28 > 0:27:31You mentioned pureed and bland, but you've got your veg plot as well.
0:27:31 > 0:27:35- You've got a great organic veg plot? - Yeah, we've got a beautiful garden
0:27:35 > 0:27:38and, er...my husband does a fine job
0:27:38 > 0:27:43of producing organic vegetables all through the year.
0:27:43 > 0:27:46Except that they all come at once, you know.
0:27:46 > 0:27:49If you've ever tried to keep a salad patch,
0:27:49 > 0:27:53and even though you seed it, and you stagger the seeding,
0:27:53 > 0:27:56- something about the English weather...- It's this time of year.
0:27:56 > 0:27:59..all the lettuces come out at the same time
0:27:59 > 0:28:02and anyone who comes to the house, just complete strangers,
0:28:02 > 0:28:05you give them handfuls of beans and peas and lettuces.
0:28:05 > 0:28:09- But this is... I'm just going to...- But the courgettes are great.
0:28:09 > 0:28:12- Wonderful.- They go all year round and crawl across the lawn
0:28:12 > 0:28:14- and keep producing. - And so simple to grow.- Yeah.
0:28:14 > 0:28:17If people are worried about growing stuff in a garden, they're easy.
0:28:17 > 0:28:20Very easy, and it's nice to have the flowers as well.
0:28:20 > 0:28:22Exactly. The Italians love the flowers.
0:28:22 > 0:28:24For some reason, I don't know why, but in the UK,
0:28:24 > 0:28:26I don't know what we do with all the flowers,
0:28:26 > 0:28:30we must send them over to Italy, I don't know, but we should keep them.
0:28:30 > 0:28:33- They're delicate. You need to just pluck from the plant...- As they are.
0:28:33 > 0:28:35..and put them in the batter.
0:28:35 > 0:28:39So I've got my, er, chicken breast, which is escalope,
0:28:39 > 0:28:41which is the term for sort of most white meats.
0:28:41 > 0:28:45Escalope of pork or veal, of course, which is the most famous one really.
0:28:45 > 0:28:48I've just basically batted it all out, flour, egg and breadcrumbs.
0:28:48 > 0:28:51These are the Japanese breadcrumbs.
0:28:51 > 0:28:53They go much more crisp when you're cooking them.
0:28:53 > 0:28:56Why are they sort of longer? They're like fibre.
0:28:56 > 0:28:58They dry the bread and shave them, like that.
0:28:58 > 0:29:03- Oh, it's grated?- Yeah, it's grated and produces a really crisp crumb.
0:29:03 > 0:29:05Now, don't be frightened about the oil in here.
0:29:05 > 0:29:09Just you need to put a fair amount. Often, when people do escalopes,
0:29:09 > 0:29:12you'll burn the crumbs, cos you haven't got enough oil in there.
0:29:12 > 0:29:14Put plenty of oil in there.
0:29:14 > 0:29:16Meanwhile, I'll chop the rest of my ingredients.
0:29:16 > 0:29:18But apart from your veg plot,
0:29:18 > 0:29:20you've been a busy person doing new programmes,
0:29:20 > 0:29:22one of which is out later in the year,
0:29:22 > 0:29:25which is close to sort of my heart, really -
0:29:25 > 0:29:27Castle Howard, in the old Brideshead Revisited.
0:29:27 > 0:29:31I was actually brought up there for all my life, basically.
0:29:31 > 0:29:34Yeah, that's amazing. What a beautiful place.
0:29:34 > 0:29:39Beautiful, huge garden and woods and the lake and the house...
0:29:39 > 0:29:43- Isn't it the biggest private house in England?- In England, yeah, yeah.
0:29:43 > 0:29:45I mean, it's a huge, great place.
0:29:45 > 0:29:48Brideshead made it famous. What's the idea of the new one?
0:29:48 > 0:29:52- Is it a progression on from that or is it...?- Well, obviously,
0:29:52 > 0:29:55it's a very different form, because, um,
0:29:55 > 0:29:58the Brideshead that we all loved and remember,
0:29:58 > 0:30:01- if we're...old enough, um... - I remember it.
0:30:01 > 0:30:05I used to earn £50 pocket money to send chips to Jeremy Irons
0:30:05 > 0:30:07- in his trailer. - How old were you then?
0:30:07 > 0:30:10- I was about six, I think. - SHE LAUGHS
0:30:10 > 0:30:13- That's a way of earning pocket money.- Yes, well, I remember it.
0:30:13 > 0:30:17I was a drama student and we were all just in awe of it and loved it
0:30:17 > 0:30:19and looked up to those actors,
0:30:19 > 0:30:22who I thought of as a sort of half a generation older than me,
0:30:22 > 0:30:26Jeremy Irons and Anthony Andrews and Diana Quick.
0:30:26 > 0:30:29And, er, it seems like yesterday that it was on TV.
0:30:29 > 0:30:32I think the whole world remembers it and, er,
0:30:32 > 0:30:36I think they did it in a luxurious kind of 13 hours or something.
0:30:36 > 0:30:41- So when it's transposed to film... - Yeah.- ..it's two hours at the most,
0:30:41 > 0:30:45- so it's going to be, er, really... - And you did...?
0:30:45 > 0:30:51Jeremy Brock, who did the screenplay, adapted it really beautifully,
0:30:51 > 0:30:54because he didn't try to tell the whole story of the book.
0:30:54 > 0:30:58- Yeah.- He took a strand, the essence of it,
0:30:58 > 0:31:01and it's focussed on that, but I think it'll be very good...
0:31:01 > 0:31:04- Coming out at the end of the year? - ..because the cast are... Yeah.
0:31:04 > 0:31:07The three young people are fantastic. I mean,
0:31:07 > 0:31:12we'll never forget Jeremy Irons and Anthony Andrews and Diana Quick,
0:31:12 > 0:31:16but these young ones are terrific and I think they're actually
0:31:16 > 0:31:19rather more precisely close to the characters in the book.
0:31:19 > 0:31:21Great, look forward to seeing that.
0:31:21 > 0:31:24And something else you're doing at the moment.
0:31:24 > 0:31:26I mean, a big passion of yours is the stage.
0:31:26 > 0:31:29And the play you're in. Tell us about that.
0:31:29 > 0:31:34- Well, I'm doing the best role I've ever had in stage or film...- Really?
0:31:34 > 0:31:38..and, er, it's one of the... It's a Rattigan play,
0:31:38 > 0:31:42who I think is, er, one of the greatest directors, I mean, writers
0:31:42 > 0:31:44in the English theatre.
0:31:44 > 0:31:46This is called The Deep Blue Sea, yeah?
0:31:46 > 0:31:50This is considered his greatest play, The Deep Blue Sea.
0:31:50 > 0:31:52He's up there with Ibsen and, um,
0:31:52 > 0:31:56Tennessee Williams, I think. He's our...our version of them.
0:31:56 > 0:32:01- Great for actors, great characters, great detail.- What's the story?
0:32:02 > 0:32:04It's about...
0:32:04 > 0:32:08overwhelming sexual passion. GIGGLING
0:32:08 > 0:32:11- Right, moving on to our escalope! - You like that? Ooh!
0:32:11 > 0:32:12LAUGHTER
0:32:12 > 0:32:15- You're going to come and see it! - Marcus has perked up!- Yes!
0:32:15 > 0:32:18- That's sold it in one sentence! - He's all ears!
0:32:18 > 0:32:20LAUGHTER
0:32:20 > 0:32:23Moving on to our escalope, which we've got in here,
0:32:23 > 0:32:25I'm just going to quickly...
0:32:25 > 0:32:28I've got my courgettes, tomatoes, bit of rosemary in there,
0:32:28 > 0:32:30very sort of Italian-y stuff.
0:32:30 > 0:32:31This chicken is now cooked.
0:32:31 > 0:32:36- See that? This is a serious, serious portion.- Fantastic!
0:32:36 > 0:32:39It's cooked. We'll drain this oil out a touch.
0:32:39 > 0:32:42And then, last minute, I'm going to throw in this mixture here.
0:32:42 > 0:32:45We've got a bit of onion, some garlic, gherkins,
0:32:45 > 0:32:47parsley, capers...
0:32:46 > 0:32:47OIL SIZZLES
0:32:47 > 0:32:51The whole lot go in and instantly make a little sauce to go with it.
0:32:51 > 0:32:53So just quickly saute them off.
0:32:53 > 0:32:56In we go with the capers. I'll move that off to one side.
0:32:56 > 0:33:00I'm just amazed you can have a conversation while you're doing this.
0:33:00 > 0:33:02That's what I can't do.
0:33:02 > 0:33:06- We call it multi-tasking, don't we? - Men can't do that.
0:33:06 > 0:33:08A bit of that, salt and pepper.
0:33:08 > 0:33:12A bit of the old black pepper, bit of the old in there.
0:33:12 > 0:33:14A bit of salt.
0:33:14 > 0:33:16I've got lemon juice in there as well, which I love.
0:33:16 > 0:33:18But you just basically saute.
0:33:18 > 0:33:22This is great with beef and stuff, this simple little sauce, but...
0:33:24 > 0:33:27It's just wonderful, got the flavours of the lemon,
0:33:27 > 0:33:31it cuts through the breadiness of the escalope.
0:33:31 > 0:33:34And that escalope's cooked as well.
0:33:34 > 0:33:38And then, of course, to keep it Italian-y...
0:33:38 > 0:33:43we've got the courgettes and the tomatoes. Nothing fancy.
0:33:43 > 0:33:45There we have it.
0:33:46 > 0:33:49- Done.- Wow! Is that for me? - That's for you. Just for you.
0:33:51 > 0:33:54- Fantastic.- All for you. And I'll get...
0:33:54 > 0:33:57- I'm not going to share it with anyone?- No, forget them!
0:33:57 > 0:34:01- Dive in! Tell us what you think. - Do you know, this is, um...
0:34:01 > 0:34:06You know the classic dish of Milan, where I'm from, is, um, the...
0:34:06 > 0:34:08- Milanese?- Exactly.- Exactly.
0:34:08 > 0:34:10Which would be veal.
0:34:10 > 0:34:13Yeah, which is veal, but this is chicken and cooked
0:34:13 > 0:34:16in those Japanese breadcrumbs. I think they're great, those.
0:34:16 > 0:34:20- The Japanese breadcrumbs are a great idea.- They're great, aren't they?
0:34:20 > 0:34:23- Like that?- Mmm, very much. Is it just normal bread?
0:34:23 > 0:34:26- Japanese breadcrumbs, and they shave it.- Shave it?- There you go.
0:34:30 > 0:34:33Now, if you're looking for inspiration for your Sunday lunch,
0:34:33 > 0:34:36then here's James Tanner with a great suggestion.
0:34:36 > 0:34:40Er, so local, seasonal, you know, really in season this sort of food.
0:34:40 > 0:34:44- Very much so.- What are we cooking? - Spring lamb loin, some wild garlic,
0:34:44 > 0:34:47- some flour and butter, make a choux mix.- Yeah.- Choux potato mix.
0:34:47 > 0:34:49Brioche crust, maple syrup and that kind of thing.
0:34:49 > 0:34:52- First off?- If you could start on the garlic.
0:34:52 > 0:34:56- I'll grab myself a knife. - Now, this is wild garlic.- Yes.
0:34:56 > 0:34:58I don't know if you've seen it before?
0:34:58 > 0:35:01- Funny enough, I went and picked some last week.- There you go.
0:35:01 > 0:35:05- You break it.- I was picking that one...- Was you really?
0:35:05 > 0:35:08- Love it!- Isn't it garlicky? - Wild garlic's fantastic.
0:35:08 > 0:35:10- LAUGHS:- Cos it's garlic! - When you do pick it, though,
0:35:10 > 0:35:14pick it away from the pathside, cos dogs have a habit of...
0:35:14 > 0:35:17- I was walking my dogs at the time. - ..cocking their legs against it.
0:35:17 > 0:35:21- So here we go.- Loin of lamb. - I'll just do enough for one.
0:35:21 > 0:35:23We oiled the lamb up.
0:35:23 > 0:35:26It's removed any sinew from it and it's the loin, so the back saddle.
0:35:26 > 0:35:30There's two that run down there. Two of that, some squashed up garlic.
0:35:30 > 0:35:33- It's basically the piece of meat before lamb chops are cut.- Exactly.
0:35:33 > 0:35:35Exactly that. So I'll wash my hands off.
0:35:35 > 0:35:39And you get seven lamb chops from a piece that sort of size.
0:35:39 > 0:35:42Right, I've got my butter and the wild garlic. Mix that together.
0:35:42 > 0:35:46That's unsalted butter. Let's season it up a tiny tad.
0:35:46 > 0:35:47In there with the wild garlic,
0:35:47 > 0:35:50salt and pepper, with the lamb, we're sealing it off,
0:35:50 > 0:35:53a dry, hot non-stick pan.
0:35:53 > 0:35:57- Yeah.- And you want this - a nice browny colour, seal it all over.
0:35:57 > 0:36:00In the meantime, I've got another pan on
0:36:00 > 0:36:04and we add some water to it. A touch of butter as well.
0:36:04 > 0:36:07This is the base for our potatoes, OK?
0:36:07 > 0:36:09So you just want the two to start to melt together.
0:36:09 > 0:36:12We're going to make a choux mixture with the flour.
0:36:12 > 0:36:14- This is the potato?- It is indeed.
0:36:14 > 0:36:17- A choux potato. - Rolling up our butter there.
0:36:17 > 0:36:21Tell us about your restaurant, then. Two down there. This is a third one.
0:36:21 > 0:36:25The third is called the Kitchen Cafe, a brilliant little cafe concept
0:36:25 > 0:36:27on the Barbican, below our brasserie, the Barbican Kitchen.
0:36:27 > 0:36:31Really, really nice. Just simple pastries, cakes, sandwiches,
0:36:31 > 0:36:35delivery service, that kind of thing. It was great fun. We took over...
0:36:35 > 0:36:38We took over the premises and took it as a white shell and kitted it out.
0:36:38 > 0:36:43I really enjoy the design side of stuff and it was a brilliant opportunity doing that.
0:36:43 > 0:36:47- Good stuff.- Next up to the lamb - we've got to cook it in real time.
0:36:47 > 0:36:49Mmm, look! Spring carrots!
0:36:49 > 0:36:51Get away with them!
0:36:51 > 0:36:53- Choux pastry.- Right, choux pastry,
0:36:53 > 0:36:55so I've just melted the butter and the water.
0:36:55 > 0:36:57We've added the flour and you just cook it out
0:36:57 > 0:37:00until it just starts to leave the side of the pan.
0:37:00 > 0:37:03Now I made this last week for Lenny Henry. We made, um...
0:37:03 > 0:37:06- You'd have like that. - Chocolate eclairs.- Eclairs.
0:37:06 > 0:37:08- I saw it, it was really good. - Chocolate eclairs.
0:37:08 > 0:37:11So there, it's left the side of the pan. Now, at this stage,
0:37:11 > 0:37:14we've got a little mixer on the back. In that goes.
0:37:14 > 0:37:15We run the mixer now.
0:37:15 > 0:37:18- And we need to do this to cool it down.- Right.- OK?
0:37:18 > 0:37:21- If it's too hot, it'll cook the eggs.- Right.
0:37:21 > 0:37:24The lamb's gone in and we'll turn it halfway through the cooking process.
0:37:24 > 0:37:29It'll be served pink today. Leave it longer if you want it more well done.
0:37:29 > 0:37:31- It's quick to cook.- Very much so.
0:37:31 > 0:37:34So now, I'll crack a few eggs up. In they go.
0:37:34 > 0:37:36In the meantime, you've got flat-leaf parsley.
0:37:36 > 0:37:39- This is just normal supermarket-bought brioche.- Yeah.
0:37:39 > 0:37:42Blitz it all up and this is the base for our crust.
0:37:42 > 0:37:45So, a lot going on with all this machinery. In with the eggs.
0:37:45 > 0:37:47SOME LAUGHTER
0:37:47 > 0:37:51The machine will mix the eggs in and, to that as well,
0:37:51 > 0:37:55we've got some pre-done mashed potato, OK? Cold mash.
0:37:55 > 0:37:57- Are they boiled or baked? - Boiled and then riced.
0:37:57 > 0:38:01- When I say riced, mashed up, put through a potato ricer.- OK.
0:38:01 > 0:38:05- So these go in.- Is it true, when you make mash,
0:38:05 > 0:38:09that you should leave it and then, afterwards, add the milk and butter?
0:38:09 > 0:38:11- Mash it and then...?- No.
0:38:11 > 0:38:15OK, right. Wow...awkward!
0:38:15 > 0:38:16LAUGHTER
0:38:16 > 0:38:20- No, you... As soon as... You want a potato ricer, really.- Right.
0:38:20 > 0:38:22So when you push it through, it rices up nicely.
0:38:22 > 0:38:25- You don't want to use a masher or you get lumps.- OK.
0:38:25 > 0:38:27Put it through a potato ricer. They're, like, a tenner.
0:38:27 > 0:38:31- That's not too bad.- Then add cream and butter and that sort of stuff.
0:38:31 > 0:38:33So there we go. This is what you end up with.
0:38:33 > 0:38:37EVERYONE CHATTERS
0:38:37 > 0:38:40So, with the potato, you want to serve it cold, OK?
0:38:40 > 0:38:41All you do is, I'm putting it on a tray,
0:38:41 > 0:38:44putting a bit of plastic film over the top.
0:38:44 > 0:38:47The reason is, it stops it from getting a skin and a crust.
0:38:47 > 0:38:50- That's the only reason, OK? - In the fridge?- Please, thank you.
0:38:50 > 0:38:52- In the fridge. - I'm going to check my old lamb.
0:38:52 > 0:38:54A little shake out and you want to turn it
0:38:54 > 0:38:58- halfway through the cooking process. - A couple of minutes, two minutes.
0:38:58 > 0:39:00Right, OK, so we leave that to cook through.
0:39:00 > 0:39:03The carrots are roasting, taking a wonderful flavour.
0:39:03 > 0:39:06Now, over to the spuds. This is where it's a little bit fiddly.
0:39:06 > 0:39:08You can use lots of different fillings for this.
0:39:08 > 0:39:11If you can cut tiny little pieces of that.
0:39:11 > 0:39:13- Half a teaspoon is fantastic. - There you go.
0:39:13 > 0:39:18All we're going to do now is flour the tips and palms of our hands.
0:39:18 > 0:39:21Take some of the cold pastry...
0:39:21 > 0:39:24and just create a little disc, OK.
0:39:24 > 0:39:27You flour your hands so it doesn't stick.
0:39:27 > 0:39:31So you get it like this. Now, you can use over the course of the year...
0:39:31 > 0:39:33I like hazelnut, red wine, butter, shallots.
0:39:33 > 0:39:37- You can change all the different fillings.- All right.
0:39:37 > 0:39:39But you must create a seal otherwise they'll pop on you.
0:39:39 > 0:39:42- And you don't want them to pop, James, do you?- No.
0:39:42 > 0:39:45- LAUGHTER - No!- So we're making dough balls?
0:39:45 > 0:39:48- James, it's choux pastry! JODIE LAUGHS:- It's choux pastry.
0:39:48 > 0:39:51- Does it taste like dough balls? - It's dough balls.
0:39:51 > 0:39:54- No, they don't taste like dough balls, love, all right?- Do they not?
0:39:54 > 0:39:56- Right.- The dough balls.
0:39:56 > 0:39:59OK, so, as I said, but really, really great on flavour,
0:39:59 > 0:40:02especially the different fillings you can put in there,
0:40:02 > 0:40:05so we're going to do about, er, do another two.
0:40:05 > 0:40:07- Push the boat out, James! - Why not?- Let's do another two!
0:40:07 > 0:40:11Cook these around 170. Not too hot, cos it won't cook the inside.
0:40:11 > 0:40:15You want them light and fluffy. The idea is the filling melts
0:40:15 > 0:40:18and pops as you eat it and it's just really great flavour.
0:40:18 > 0:40:21So there we go. James, if you'd like to finish that...
0:40:21 > 0:40:24- Doing that. - ..and I'll go over to my lamb.
0:40:24 > 0:40:26So, apart from that, tell us about your book, then,
0:40:26 > 0:40:29cos I'm interested about that.
0:40:29 > 0:40:32Was it published in five different countries or something like that?
0:40:32 > 0:40:36- Yeah, it's hit five countries now, which, um, is nice, obviously.- Yeah!
0:40:36 > 0:40:38- And, um...- Going well.- Really well.
0:40:38 > 0:40:41I'm going to start working on another one soon as well,
0:40:41 > 0:40:45which is, you know, a book's a lot of work.
0:40:45 > 0:40:49A lot of organisation and prep and, um, it's, er, it's great.
0:40:49 > 0:40:52The one that's currently out is called Take 5.
0:40:52 > 0:40:54Simple five-ingredient dishes, all that kind of thing.
0:40:54 > 0:40:57- Really, really, um...- I've pushed the boat out. I've done six.
0:40:57 > 0:40:59- Is that all right?- Why not?
0:40:59 > 0:41:01- You could Take 6 next. - There you go.- Then Take 7.
0:41:01 > 0:41:03Now I'm just finishing the lamb off and the reason why is
0:41:03 > 0:41:06I want to make sure it's cooked, so it's nice and pink.
0:41:06 > 0:41:10We've got a touch of maple syrup, a touch of Dijon mustard.
0:41:10 > 0:41:11Grab myself a spoon.
0:41:13 > 0:41:14In they go.
0:41:14 > 0:41:17And we're just going to give it all a little mix up.
0:41:17 > 0:41:20You can use honey, if mustard and maple syrup doesn't float your boat,
0:41:20 > 0:41:24- but I think it works really well. - A little bit of sweetness.
0:41:24 > 0:41:25Yeah, it is, definitely.
0:41:25 > 0:41:29- And the Dijon, you know, you get that sweet and sour taste to it.- Hmm.
0:41:29 > 0:41:33- The lamb, here we go. Going to put the lamb on.- Little mint sauce?- Yeah.
0:41:33 > 0:41:35Deglaze the pan. This is sherry vinegar.
0:41:35 > 0:41:39- Again, because it's got sweetness, you want something a bit sharp.- Yeah.
0:41:39 > 0:41:41And then, here we go. Get the lamb.
0:41:41 > 0:41:45Obviously, clean hands, clean board and all that jazz.
0:41:45 > 0:41:48If people haven't got sherry vinegar, what can they use?
0:41:48 > 0:41:49You could use cider, red wine,
0:41:49 > 0:41:52go back to the old school and use a bit of balsamic,
0:41:52 > 0:41:55- but personally, I think that's so '80s, darling.- Really?
0:41:55 > 0:41:59- So what we do...- Just Take 5! - We're going to roll the lamb off.
0:41:59 > 0:42:04- Yeah.- Really, really don't be shy. Get a load of crust on it.
0:42:04 > 0:42:07- A little bit more there on the top. - Pop that round.- Thank you.
0:42:07 > 0:42:11- Pop that back in the oven.- James is going to kept that warm on the top.
0:42:11 > 0:42:14The sauce is reducing, rapidly boil it really, really quickly.
0:42:14 > 0:42:17The potatoes are cooking, so it's time to put the dish together.
0:42:17 > 0:42:20- Yeah.- The carrots. I know you don't like 'em,
0:42:20 > 0:42:24but with the rosemary and the garlic and the other flavours, it's nice.
0:42:24 > 0:42:28- And this time of year, just so, so sweet.- Yeah.- Added sweetness to them.
0:42:28 > 0:42:31- The donkeys love 'em! - LAUGHTER
0:42:31 > 0:42:33- LAUGHS:- Donkeys love 'em!
0:42:33 > 0:42:35- Serving donkeys baby carrots.- Oh!
0:42:35 > 0:42:38A couple of knobs of butter go in there.
0:42:38 > 0:42:42You want cold butter otherwise it will split your sauce if not.
0:42:42 > 0:42:45And just shake the pan. I'm going to season it up. Touch of sea salt.
0:42:45 > 0:42:48- I'll finish that off.- Brilliant. - You get your lamb.
0:42:48 > 0:42:53Now, regards to the lamb, we've got the nice crust, as I said before.
0:42:53 > 0:42:56As you can see, just nice and pink.
0:42:56 > 0:42:59Ideally, I'd rest it for another minute or so.
0:42:59 > 0:43:02And don't worry if bits of crust come off, that's perfectly fine.
0:43:02 > 0:43:05- Yeah.- Just give it a little sprinkle,
0:43:05 > 0:43:07- again, tiny bit of... - Dough balls are ready. Sorry!
0:43:07 > 0:43:09I mean choux buns...things.
0:43:09 > 0:43:13We're just going to lay the lamb across...
0:43:13 > 0:43:15like so.
0:43:15 > 0:43:19James, you got a spoon there? Thanks, my man, look at this.
0:43:19 > 0:43:21You make a fantastic commis chef!
0:43:21 > 0:43:23- Just get on the plate!- All right!
0:43:23 > 0:43:27Some of the sauce... You don't want a thick, gloopy sauce,
0:43:27 > 0:43:29because you've got the syrup, remember? Yeah.
0:43:29 > 0:43:31To finish things off,
0:43:31 > 0:43:34we're going to add some of these lovely little crispy
0:43:34 > 0:43:36choux pastry balls.
0:43:36 > 0:43:40I'm going to chuck a couple more on, because you're going to have a little munch, yeah?
0:43:40 > 0:43:42Ladies and gentlemen, there it is.
0:43:42 > 0:43:44It's a taste of spring on a plate.
0:43:44 > 0:43:46So, it's maple, mustard,
0:43:46 > 0:43:48brioche-crusted lamb,
0:43:48 > 0:43:52with a nice sherry-vinegar sauce and wild garlic choux Kiev potatoes.
0:43:52 > 0:43:54- Very nice.- As easy as that.
0:43:59 > 0:44:02Great stuff, there you go. Looks great. Have a seat over here.
0:44:02 > 0:44:05- Now, if you dive into one of those choux pastry things...- OK.
0:44:05 > 0:44:09- Do they pop open?- Well, yeah, the idea is you just...- Ready.
0:44:09 > 0:44:12- Oh, and it does!- Look at that!
0:44:12 > 0:44:15They are like a dough ball, though, come on.
0:44:17 > 0:44:21But they should be quite strong with garlic with that.
0:44:21 > 0:44:24Then try the lamb. The maple syrup is a really nice touch with that.
0:44:24 > 0:44:27It's the key to it, because obviously it acts like a glue,
0:44:27 > 0:44:30and it really helps that crust stick
0:44:30 > 0:44:32and the sweetness with the mustard...
0:44:32 > 0:44:34I think with spring lamb, it's fantastic.
0:44:34 > 0:44:38I notice our Geordie's passed on the carrots anyway.
0:44:42 > 0:44:44If you can't find wild garlic,
0:44:44 > 0:44:47then have a look out for something called wet garlic instead
0:44:47 > 0:44:49and you can download that recipe along with all the others
0:44:49 > 0:44:51from the show on our website.
0:44:51 > 0:44:54That's bbc.co.uk/recipes.
0:44:54 > 0:44:57Now, here's Valentine Warner with some summertime food...
0:44:57 > 0:44:59Summer for me has to include
0:44:59 > 0:45:04many helpings of tangy, tongue-twisting blackcurrants
0:45:04 > 0:45:06and I've come to see a community of nuns
0:45:06 > 0:45:09who aim to be self-sufficient in everything
0:45:09 > 0:45:13from broad beans to blackcurrants in their summer garden.
0:45:18 > 0:45:21Here in the Oxfordshire countryside
0:45:21 > 0:45:23sits the Holy Trinity Monastery,
0:45:23 > 0:45:26home to three Benedictine nuns.
0:45:26 > 0:45:28Following the rule of St Benedict,
0:45:28 > 0:45:33a man who believed that food and hospitality were a sacred part of monastic life,
0:45:33 > 0:45:37seasonal produce is always used in the celebratory feast days
0:45:37 > 0:45:40that dot their religious calendar.
0:45:42 > 0:45:44- Hello. Dame Lucy, hello.- Hello.
0:45:44 > 0:45:47- Hello.- Dame Theresa. - That's right.- Hello.
0:45:47 > 0:45:49- Hello, welcome.- Dame Catherine, hi.
0:45:49 > 0:45:53Three epicurean sisters, I believe.
0:45:53 > 0:45:55Oh, hardly!
0:45:55 > 0:45:57But we do enjoy our food.
0:45:57 > 0:46:01And you especially like the blackcurrants, I believe?
0:46:01 > 0:46:04- Yes, they're great.- Are you the ice-cream maker?
0:46:04 > 0:46:07Especially when you get them straight from the garden.
0:46:07 > 0:46:11Sister Theresa is renowned for her sweet tooth
0:46:11 > 0:46:14and on St Benedict's Day, just a few days away,
0:46:14 > 0:46:17it's customary for the nuns to serve up a delicious summer pudding,
0:46:17 > 0:46:19bursting with blackcurrants.
0:46:19 > 0:46:21But there's a problem.
0:46:21 > 0:46:23THUNDER CRASHES
0:46:23 > 0:46:25This year's crop has failed.
0:46:25 > 0:46:27Spectacularly.
0:46:27 > 0:46:30- Someone hasn't smiled very kindly on these.- No.
0:46:30 > 0:46:33They had to be moved last year
0:46:33 > 0:46:36and then of course, we had lots of brilliant sunshine,
0:46:36 > 0:46:40followed by a storm, and we picked some and left a few
0:46:40 > 0:46:42on the bushes, just to show they do produce blackcurrants,
0:46:42 > 0:46:45but they are rather... rather pathetic.
0:46:45 > 0:46:48This does present me with a certain amount of problems.
0:46:48 > 0:46:52I wanted to cook a summer pudding with lots of blackcurrants in it,
0:46:52 > 0:46:55and this is problematic!
0:46:55 > 0:46:58An alternative source of supply will have to be found.
0:46:58 > 0:47:01I think a bit more praying over those....
0:47:01 > 0:47:04Can't you do any miracles?
0:47:04 > 0:47:06Afraid not, no.
0:47:06 > 0:47:10Alas, these nuns committed a gardening no-no
0:47:10 > 0:47:12when they relocated their blackcurrants.
0:47:12 > 0:47:15Blackcurrant bushes do not like being moved,
0:47:15 > 0:47:19but they should flourish again next year. For now,
0:47:19 > 0:47:23Sister Lucy and I will have to visit the local pick-your-own,
0:47:23 > 0:47:24but if you can't get to one,
0:47:24 > 0:47:27head to your local market or supermarket instead.
0:47:27 > 0:47:31So, how much does Dame Theresa like her blackcurrants?
0:47:32 > 0:47:36A lot! Yeah. She's got a real sweet tooth.
0:47:37 > 0:47:39Well, Sister Theresa is in for a treat,
0:47:39 > 0:47:41because my St Benedict's Day summer pudding
0:47:41 > 0:47:44is going to be full to bursting
0:47:44 > 0:47:47with wonderfully tangy blackcurrants.
0:47:47 > 0:47:51- We want the really...- big, fat juicy ones...- big dark ones.
0:47:51 > 0:47:54- They're vibrant...- And strong.
0:47:54 > 0:47:56Quality-control, will you do a taste?
0:47:58 > 0:48:00It's sharp and...
0:48:02 > 0:48:05..perfumed and...
0:48:05 > 0:48:06full of summer.
0:48:06 > 0:48:10You can feel your body taking all the things it needs. They really wake me up, blackcurrants.
0:48:13 > 0:48:15Blackcurrants are a veritable super fruit.
0:48:15 > 0:48:17They have more Vitamin C
0:48:17 > 0:48:19than any other natural food source.
0:48:19 > 0:48:22So what better excuse do you need for a second helping?
0:48:25 > 0:48:29I'm surprised there's not more people out picking these.
0:48:29 > 0:48:34- I think they're probably buying them in the supermarket.- Oh, dear!
0:48:34 > 0:48:36I'd much rather be here than in aisle six.
0:48:39 > 0:48:42Sister Lucy, I think our work here is done.
0:48:42 > 0:48:44- It is?- Mission completed.
0:48:44 > 0:48:48I think we've gone from none currants to some.
0:48:53 > 0:48:57I know what Sister Lucy makes of these blackcurrants,
0:48:57 > 0:49:00but what will Sister Catherine think of our haul, back at the monastery?
0:49:00 > 0:49:03Eat a blackcurrant and tell me what it makes you think of.
0:49:04 > 0:49:08- Summers in the South of France. - Summers in the South of France!
0:49:08 > 0:49:12- Not a bad thing to think of!- It's a deep and intriguing flavour.
0:49:12 > 0:49:15Very complex, really, aren't they, blackcurrants? That lovely scent.
0:49:15 > 0:49:17And that tart hit.
0:49:18 > 0:49:19That tart blackcurrant hit
0:49:19 > 0:49:23will work wonderfully with the sweeter strawberries and raspberries
0:49:23 > 0:49:27that I'll also be adding to my summer pud.
0:49:29 > 0:49:32While Sister Catherine washes the fruit,
0:49:32 > 0:49:34I line a pudding basin with clingfilm.
0:49:37 > 0:49:39Put half of the fruit into a saucepan
0:49:39 > 0:49:42and set the remainder to one side. You'll need it later.
0:49:44 > 0:49:46Sister Catherine adds sugar and water,
0:49:46 > 0:49:48a good glug of white wine
0:49:48 > 0:49:50and leaves to simmer,
0:49:50 > 0:49:54whilst I slice a loaf to line the pudding basin.
0:49:54 > 0:49:57So, Dame Catherine, you tie what you're doing in the Church
0:49:57 > 0:50:00- to also the way you eat as well? - Certainly, yes.
0:50:00 > 0:50:04- During Lent, we're fasting every day...- Yeah.
0:50:04 > 0:50:06..and during summer, with the big feasts,
0:50:06 > 0:50:10we tend to have special things associated with particular days.
0:50:10 > 0:50:15- Yeah.- So, we've just had the feast of John the Baptist
0:50:15 > 0:50:18in midsummer, and we had the first of the new potatoes,
0:50:18 > 0:50:22which is lovely, and just before that we had a feast of English nuns,
0:50:22 > 0:50:24and we had our first dish of English cherries.
0:50:24 > 0:50:26Ah, something's sizzling!
0:50:26 > 0:50:29- How long's that been going for? About five minutes?- Yes.
0:50:29 > 0:50:31Once the fruit has collapsed,
0:50:31 > 0:50:35- strain through a sieve. - Stand well back.
0:50:36 > 0:50:38Then put the juice back on the heat
0:50:38 > 0:50:42and reduce to a gloriously thick and fruity syrup.
0:50:42 > 0:50:46- I haven't made too much mess. - No, no, no, no. We don't mind mess.
0:50:46 > 0:50:48- Are you a messy cook? - I'm very messy,
0:50:48 > 0:50:51- but I do clear up as I go along. - Yes, yes.
0:50:51 > 0:50:54- I thought messy cooks didn't clear up!- I have to in here, there's not much room!
0:50:55 > 0:51:00- Can you smell that heady, fruity... - Wonderful.
0:51:00 > 0:51:03- Essence of summer. - Essence of summer.
0:51:03 > 0:51:06Next, paint the bread with the syrup and line the pudding basin,
0:51:06 > 0:51:09making sure you overlap the slices.
0:51:09 > 0:51:13Do people behave bashfully because you're nuns?
0:51:13 > 0:51:19- Sometimes.- Do they talk to you in a different way, when you want to say, "Look, say it like it is"?
0:51:19 > 0:51:22Sometimes they do or sometimes they try to shock us,
0:51:22 > 0:51:24but that doesn't usually work!
0:51:24 > 0:51:26Are you unshockable?
0:51:26 > 0:51:28I think any good nun's unshockable, really.
0:51:28 > 0:51:31Take the raw fruit you set aside earlier
0:51:31 > 0:51:34and mix it into the cooked fruit
0:51:34 > 0:51:36along with the velvety red syrup.
0:51:38 > 0:51:41Why do you like to have half your fruit cooked and half uncooked?
0:51:41 > 0:51:44Because you need to cook some fruit to get the juice
0:51:44 > 0:51:47and the uncooked fruit will make it more textural again.
0:51:47 > 0:51:49Then load up the bread-lined basin
0:51:49 > 0:51:51with the wonderfully fruity filling.
0:51:53 > 0:51:55I've gone blackcurrant heavy on this one as well.
0:51:55 > 0:51:58Cut some bread to make a lid for your pud,
0:51:58 > 0:52:01then take a round piece of cardboard covered in foil,
0:52:01 > 0:52:04use weights to push it down and chill in the fridge.
0:52:10 > 0:52:15Making the St Benedict's Day summer pudding has been a real team effort,
0:52:15 > 0:52:17but will sweet-toothed Sister Theresa
0:52:17 > 0:52:19think it divine or diabolical?
0:52:21 > 0:52:22Da-da! Da-da!
0:52:22 > 0:52:25Is that your trumpet bugle?
0:52:25 > 0:52:28- Wow!- Isn't that lovely?
0:52:28 > 0:52:32- That really looks good. - Yes, you need to cut into it.
0:52:32 > 0:52:37- I'm quaking in my boots. - You needn't!
0:52:37 > 0:52:41It's either going to be a blessing or doomsday for me.
0:52:43 > 0:52:45For what we are about to receive,
0:52:45 > 0:52:47may the Lord make us truly grateful.
0:52:47 > 0:52:49ALL: Amen.
0:52:52 > 0:52:53Wow!
0:52:53 > 0:52:55That's lovely!
0:53:00 > 0:53:01It's scrumptious!
0:53:01 > 0:53:04# Hallelujah
0:53:04 > 0:53:06# Hallelujah... #
0:53:06 > 0:53:08It's lovely, it really is.
0:53:10 > 0:53:13That must be the best summer pudding I've ever had.
0:53:13 > 0:53:15- Thank you very much indeed.- Gosh!
0:53:15 > 0:53:18It's a pleasure. Any more for seconds?
0:53:18 > 0:53:20Oh, very rich...
0:53:20 > 0:53:22SISTER THERESA LAUGHS
0:53:22 > 0:53:25- You'd tempted to have a little more?- Yes, I will be tempted!
0:53:30 > 0:53:32Now, we're not cooking live in the studio today.
0:53:32 > 0:53:36Instead, we're showing you some of the highlights from the Saturday Kitchen recipe archives.
0:53:36 > 0:53:39Still to come on today's Best Bites...
0:53:39 > 0:53:43You can see where it all began with our very first Saturday Kitchen omelette challenge
0:53:43 > 0:53:46between Paul Rankin and Antonio Carluccio.
0:53:46 > 0:53:51Ching He Huang is great at making easy Chinese food
0:53:51 > 0:53:54and this Sichuan pepper beef with five spice gravy
0:53:54 > 0:53:56would be perfect to try at home yourself.
0:53:56 > 0:54:00TV gadget expert Suzi Perry faced her Food Heaven or Food Hell.
0:54:00 > 0:54:02Did she get a hot chocolate fondant
0:54:02 > 0:54:05with lavender and white chocolate ice cream that was for Food Heaven,
0:54:05 > 0:54:09or a pistachio and fig steamed pudding that was for Food Hell?
0:54:09 > 0:54:12You can find out at the end of today's show.
0:54:12 > 0:54:16Now, here's Prue Leith with a simple but spicy soup suggestion.
0:54:16 > 0:54:18Great to have you on the show. Welcome to the show.
0:54:18 > 0:54:25- What are we cooking, Prue?- We are cooking...- Vietnamese, is that right?
0:54:25 > 0:54:28Yes, Vietnamese, sweet and sour. And the sweet and sour comes from the fruit
0:54:28 > 0:54:33because do you see that this star fruit, for example, is pretty green?
0:54:33 > 0:54:37- Yeah.- So it'll be sour. And pineapple's pretty sour.
0:54:37 > 0:54:40Not the best thing if you eat it raw. But if you cook it...
0:54:40 > 0:54:45- It's a useless fruit, really. Just pretty.- My dad used to call it the fruit of the devil.
0:54:45 > 0:54:48But it's pretty good in this, I tell you, because it's nice and sour.
0:54:48 > 0:54:51And tomatoes, and it has tamarind,
0:54:51 > 0:54:54which is that pod I was talking about.
0:54:54 > 0:54:57- Fantastic stuff, yeah. - And pepper, of course.
0:54:57 > 0:55:00- Chilli...- Chilli, spring onions and coriander.- Yeah, the usual things.
0:55:00 > 0:55:04- And this is that nam pla, that Thai...- Fish sauce.
0:55:04 > 0:55:09- What are going to start off with, then?- And prawns, beautiful prawns.
0:55:09 > 0:55:15OK, so we're going to start off by just cooking down
0:55:15 > 0:55:18a spoon or two of tomatoes.
0:55:18 > 0:55:22So, why Vietnamese, then? Is it a country where you've visited and you love that type of food?
0:55:22 > 0:55:26Last summer, I went around Vietnam, leading a gastronomic tour,
0:55:26 > 0:55:29which was a joke because it was the blind leading the blind
0:55:29 > 0:55:32because I had never been to Vietnam.
0:55:35 > 0:55:39- And I had...- It's a place I've never been to either.
0:55:40 > 0:55:44No, it's a fascinating, fascinating place.
0:55:44 > 0:55:49I'm going to keep a few of the little pretty stars from the small end
0:55:49 > 0:55:51of the star fruit for the top.
0:55:51 > 0:55:55- And I'm just going to chop the rest up.- Is it mainly fish diet?
0:55:55 > 0:55:58- What is it?- They eat a lot of fish. It's very healthy.
0:55:58 > 0:56:02I mean, this soup is just amazingly healthy.
0:56:02 > 0:56:06I just don't want them to brown, I just want them to soften.
0:56:06 > 0:56:10- How are you getting on? - I'm getting there. Sorry, Chef, I'm getting there.
0:56:11 > 0:56:13I need a little bit of lemon juice.
0:56:13 > 0:56:17She's started already. Is she like this on your show?
0:56:17 > 0:56:18You're getting off lightly, mate!
0:56:18 > 0:56:21I'm famous for being bossy, that's what I am.
0:56:21 > 0:56:24So, how did it all start for you, then?
0:56:24 > 0:56:27Well, I was brought up in South Africa
0:56:27 > 0:56:29which, by the way, means that I love watermelon.
0:56:29 > 0:56:34So I am going to have a quarrel with Ben there.
0:56:35 > 0:56:37But it started off,
0:56:37 > 0:56:40how did it start off before you did the restaurant and stuff?
0:56:40 > 0:56:44I went to France for two years.
0:56:44 > 0:56:48And got completely hooked on food.
0:56:48 > 0:56:53I mean, you can't live in France for two years and not end up loving food.
0:56:53 > 0:56:55In with the pineapple. Oops!
0:56:55 > 0:56:57And then came back?
0:56:57 > 0:57:02And then came back, came to England, started my catering company,
0:57:02 > 0:57:04thought I have to start a cookery school
0:57:04 > 0:57:08otherwise I'll never get anybody who cooks like I want them to cook!
0:57:08 > 0:57:12Was the cookery school after the restaurant opened?
0:57:12 > 0:57:14Yeah, I opened the restaurant first.
0:57:14 > 0:57:16The fact is that when you start life,
0:57:16 > 0:57:19I think everybody wants a restaurant, really.
0:57:19 > 0:57:22But in the beginning I didn't have any money for a restaurant,
0:57:22 > 0:57:25so I started catering. You know, going round cooking.
0:57:25 > 0:57:26I started in a bed-sitter
0:57:26 > 0:57:29and I used to go round cooking people's dinners.
0:57:29 > 0:57:31So you mash this up a bit.
0:57:31 > 0:57:34Also, the practicality side of a restaurant is really the chefs.
0:57:34 > 0:57:39It's quite difficult to find good chefs. Is that the reason why you started your cookery school?
0:57:39 > 0:57:43Yeah, because I just wanted young people who wouldn't make...
0:57:43 > 0:57:47You know, catering colleges at that time used to teach people
0:57:47 > 0:57:50how to carve turnips into chrysanthemums
0:57:50 > 0:57:54and die them purple, and radishes into roses.
0:57:54 > 0:57:58I always thought God made quite a good radish. You don't need to turn it into a hand grenade,
0:57:58 > 0:58:01which is what chefs used to do in those days.
0:58:01 > 0:58:05- Anyway, listen, I want to talk to you about the stock.- OK, fire away.
0:58:05 > 0:58:08Ideally - I mean, you can use any good chicken stock,
0:58:08 > 0:58:12but this chicken stock has been made in the Vietnamese way
0:58:12 > 0:58:19which is just you boil up chicken bones with leeks and ginger.
0:58:19 > 0:58:24- So, just leeks and ginger.- That's all there is, there's no onion?
0:58:24 > 0:58:27Perhaps we ought to strain it. I don't want to get any leeks and it.
0:58:27 > 0:58:30How long would you cook this for?
0:58:30 > 0:58:34I do it for hours and hours because I like very clear stock.
0:58:34 > 0:58:37If you cook it very slowly and don't bubble it,
0:58:37 > 0:58:41- you get beautifully clear stock. - A good 12 hours or something?
0:58:41 > 0:58:45I put it in the bottom of the Aga, but you can just do it four hours I suppose.
0:58:45 > 0:58:49But you can get a jar of very good fresh stock from the supermarket.
0:58:49 > 0:58:52- They're good, those. - But you do need a fresh one.
0:58:52 > 0:58:56I don't like the powdered one so much.
0:58:56 > 0:58:59- There you go. Dive into that. - Where's my chilli?
0:58:59 > 0:59:02- Oh, you've chopped my chilli. - Chopped the chilli already.
0:59:02 > 0:59:05So this is the bit that's going to go in at the end,
0:59:05 > 0:59:08and the prawns because I don't want them to cook for more than about a minute.
0:59:08 > 0:59:11- I still think we need more stock. - Sorry, Chef!
0:59:11 > 0:59:15- Come on!- Have I forgotten anything? No, I haven't.
0:59:15 > 0:59:18Now, you're like Ben. You're forever working.
0:59:18 > 0:59:22The latest thing you're doing - well, you've been involved in for quite some time,
0:59:22 > 0:59:25is the schools and particularly getting kids to eat proper food.
0:59:25 > 0:59:28I know. I chair this thing called the School Food Trust
0:59:28 > 0:59:30which is actually a government quango.
0:59:30 > 0:59:33After Jamie Oliver woke up the whole world
0:59:33 > 0:59:37to the fact that some children - some kids were getting well fed at school,
0:59:37 > 0:59:42but a lot were getting the famous Turkey Twizzlers and other rubbish.
0:59:42 > 0:59:46So, my organisation
0:59:46 > 0:59:50is charged with making sure that schools
0:59:50 > 0:59:55now do the healthy dinners they have to by law, and also to get teachers
0:59:55 > 0:59:58realising it's really important getting children to like the food.
0:59:58 > 1:00:01It's no good giving them healthy food if they don't like it.
1:00:01 > 1:00:03- Do you think a lot of that starts at home?- It should,
1:00:03 > 1:00:06but the truth of the matter is it's very difficult to get to parents.
1:00:06 > 1:00:09We do try very hard with parents.
1:00:09 > 1:00:13The lottery has given us a lot of money and we're running
1:00:13 > 1:00:18cookery clubs after school, which will be for parents and for children.
1:00:18 > 1:00:20And we'll have 5,000 of them.
1:00:20 > 1:00:23And we've got training centres for school cooks
1:00:23 > 1:00:26so that the food will be delicious as well as nutritious.
1:00:26 > 1:00:30- And so there's a lot going on. - Busy woman.
1:00:30 > 1:00:32Yeah, but it's really important.
1:00:32 > 1:00:35I mean, if we don't get our children eating properly, you know,
1:00:35 > 1:00:37what hope for the future?
1:00:37 > 1:00:39In with the prawns, please.
1:00:39 > 1:00:43- And now we'll do one more minute. Just until they're pink.- All these?
1:00:43 > 1:00:47Yeah, put the lot in. They're so good, aren't they delicious?
1:00:47 > 1:00:50They're so much nicer if they start from raw.
1:00:50 > 1:00:54But these don't take very long. Literally one minute or something?
1:00:54 > 1:00:56As soon as they're pink, they're done.
1:00:56 > 1:01:00You can tell Prue's an executive chef, can't you?
1:01:00 > 1:01:03She just stands there and stirs everything.
1:01:03 > 1:01:05I tell you what, the last time I cooked live on TV
1:01:05 > 1:01:08was six years ago on this programme.
1:01:08 > 1:01:13- So, live on television is not my natural mate.- But writing is.
1:01:13 > 1:01:17- You're keen writer, aren't you?- I'm a novelist.- Not just cookery books.
1:01:17 > 1:01:19- No.- So, you're writing fiction? - I write fiction.
1:01:19 > 1:01:21My latest one's called The Gardener
1:01:21 > 1:01:24and it's all about gardening, not cooking.
1:01:24 > 1:01:28- But the first two were all about cooking. So, I'll keep going.- OK.
1:01:28 > 1:01:31And I suppose it was the Great British Menu
1:01:31 > 1:01:35- that brought you back into television, was it, then?- It was.
1:01:35 > 1:01:39The thing I love about the Great British Menu, it's about real skill.
1:01:39 > 1:01:42I mean, guys who can really do this, even better than you and I.
1:01:42 > 1:01:47- Too right.- Much better than me and a little bit better than you. - That's nice to know, isn't it?
1:01:47 > 1:01:51Prue, you're really, really tactful. You've made a friend for life.
1:01:51 > 1:01:52You see that camera there,
1:01:52 > 1:01:55you've got one hour and 15 minutes to fill in. Off you go.
1:01:55 > 1:01:58THEY LAUGH
1:01:58 > 1:02:01You should come on the Great British Menu.
1:02:01 > 1:02:04I haven't been invited. I'd love to come on, actually,
1:02:04 > 1:02:07because I've been nicking dishes off all the chefs for ages.
1:02:07 > 1:02:09That's good. The other thing I love is that
1:02:09 > 1:02:11there's so much emphasis on the produce.
1:02:11 > 1:02:15Matthew, as you know, has been all over the country,
1:02:15 > 1:02:17looking at what happens.
1:02:17 > 1:02:20There's so much good stuff going on in good food. Right, we're done.
1:02:20 > 1:02:25- We're done? Salt-and-pepper in it or not?- I've done that.- OK.
1:02:25 > 1:02:27Where's the ladle thing?
1:02:29 > 1:02:34- There you go.- Not quite cooked. - Nearly there.- Isn't it pretty?
1:02:34 > 1:02:37The great thing about this, you could actually freeze this.
1:02:37 > 1:02:41I'll just put the tomatoes in. You can freeze it, funnily enough.
1:02:41 > 1:02:43Obviously the fruit doesn't stay as crisp as that,
1:02:43 > 1:02:46but I've had it frozen. I don't freeze it with the prawns,
1:02:46 > 1:02:50but I sometimes make lots for a party and keep extra.
1:02:50 > 1:02:54And the juice is terrific. And then you just have it as a healthy soup.
1:02:54 > 1:02:57- Looks cooked to me.- Good. - Stick it in the bowl,
1:02:57 > 1:03:03- or do you want me to do that? - No. I had better do something!
1:03:03 > 1:03:05Just a little bit.
1:03:05 > 1:03:07You could mix the prawns and chicken.
1:03:07 > 1:03:10You could put chicken instead of prawns.
1:03:10 > 1:03:14They often do do chicken in Vietnam instead of prawns.
1:03:14 > 1:03:17I've never tried star fruit in a soup, I have to say.
1:03:19 > 1:03:21The pineapple is a fantastic flavour in this.
1:03:24 > 1:03:28- It looks very colourful anyway. - I like the colour. - Remind us what that is.
1:03:28 > 1:03:31Vietnamese prawn and pineapple soup which is usually called
1:03:31 > 1:03:35- sweet and sour soup. - Easy as that.
1:03:40 > 1:03:44She said, "I did it very, very well." Right. Over here.
1:03:44 > 1:03:50- Dive into that, Ben.- That looks so good.- Come on over here, Prue.
1:03:50 > 1:03:55Dive in. Tell us what you think.
1:03:55 > 1:03:59I can't remember if I remembered to put the nam pla in, did I?
1:03:59 > 1:04:03- Mmm.- Excuse me.- Sorry, Chef. - What kind of a commis are you?
1:04:03 > 1:04:06You were supposed to remind me.
1:04:08 > 1:04:11- It's got a bit of a kick to it. - Improve it here a bit.
1:04:13 > 1:04:18- Give it a stir.- Anyone that's tuned in, that's not vinegar.
1:04:20 > 1:04:22It's Thai fish sauce.
1:04:22 > 1:04:25- Very tasty. - Put it in between the two.
1:04:25 > 1:04:29You don't have to use just prawns.
1:04:29 > 1:04:31You can use salmon, all kinds of stuff.
1:04:31 > 1:04:37The Vietnamese tend to make it with chicken or prawns or any seafood.
1:04:37 > 1:04:41- Is this a popular dish? - You get it everywhere.
1:04:41 > 1:04:45You must have a bit of fruit as well.
1:04:45 > 1:04:47They have two staple dishes.
1:04:47 > 1:04:50This is one and the other is noodles at the bottom
1:04:50 > 1:04:56and chicken or beef, which you put in raw cos they're tiny thin bits.
1:04:56 > 1:04:59The hot stock cooks it. It's as fresh as a daisy.
1:04:59 > 1:05:01I can feel a Great British Menu moment coming on.
1:05:01 > 1:05:03I think we might have to run a little criticism over this.
1:05:03 > 1:05:05Don't do that.
1:05:05 > 1:05:07I'm stood in the middle.
1:05:12 > 1:05:15That was another great recipe from our back catalogue.
1:05:15 > 1:05:18Here's a highlight for the omelette aficionados.
1:05:18 > 1:05:21This is the very first Saturday Kitchen omelette challenge
1:05:21 > 1:05:22we ever held.
1:05:22 > 1:05:25It was between Antonio Carluccio and Paul Rankin.
1:05:25 > 1:05:28Let's see where it all began.
1:05:28 > 1:05:31You can choose from your set ingredients in front of you.
1:05:31 > 1:05:36What I want is a three-egg omelette. The record is about 40 seconds.
1:05:36 > 1:05:39There is not an omelette in 40 seconds.
1:05:39 > 1:05:42I want an omelette. I don't want scrambled eggs.
1:05:42 > 1:05:43You must use three eggs.
1:05:43 > 1:05:46You've got cream, cheese, a little bit of butter,
1:05:46 > 1:05:48- but the time stops... - He's started.
1:05:48 > 1:05:50Let him try. I'm not arguing with him.
1:05:50 > 1:05:54- The time stops when the omelette hits the plate. You ready?- Yeah.
1:05:54 > 1:05:56Three, two, one, go!
1:05:56 > 1:05:58Let's get cooking.
1:05:58 > 1:06:00This bit will be quite interesting.
1:06:03 > 1:06:08- Omelette's not really an Italian thing.- No.- He's ahead of you here.
1:06:11 > 1:06:14Paul, what do you normally put in your omelette?
1:06:14 > 1:06:16What's the secret of a good omelette?
1:06:16 > 1:06:21- The secret of a good omelette is to cook it quickly.- Burnt butter?
1:06:21 > 1:06:24No, just noisette butter.
1:06:24 > 1:06:30- You stir them as a mass until they solidify like that.- 30 seconds.
1:06:30 > 1:06:32Look at that. That's speed.
1:06:32 > 1:06:37- That's scrambled eggs.- No, it's not. Then fold it like that.
1:06:37 > 1:06:42- Have you seasoned it? - Yeah, absolutely. Salt, just salt.
1:06:42 > 1:06:47- White pepper if you want.- Antonio...
1:06:47 > 1:06:51Let it sit in the corner for a while.
1:06:51 > 1:06:53Use the hot one.
1:06:53 > 1:06:55The clock stops there.
1:06:55 > 1:07:02- Keep going with yours.- Well done.
1:07:02 > 1:07:05Explain while that's cooking, a frittata.
1:07:05 > 1:07:09Similar to this, the preparation.
1:07:09 > 1:07:13Hurry up. You'll be at the bottom of the board!
1:07:13 > 1:07:15I don't care.
1:07:16 > 1:07:19We'll be here till about 12 o'clock.
1:07:19 > 1:07:25- That fantastic organisation. That's slow food.- It's worth the wait.
1:07:25 > 1:07:28Look at that. Perfect.
1:07:28 > 1:07:30APPLAUSE
1:07:33 > 1:07:37Shall we try yours? I think yours is cooked to perfection.
1:07:37 > 1:07:42- It should be nice and runny in the middle.- Are you blind?
1:07:42 > 1:07:45I'm not blind and I like the touch of black pepper as well.
1:07:45 > 1:07:47It sways the judge.
1:07:47 > 1:07:52- I tell you... - It looks like my boot. Look at it.
1:07:52 > 1:07:54- That's proper.- Not, it's not. Look at that.
1:07:54 > 1:07:56Omelettes were invented in France.
1:07:57 > 1:07:59Italians don't do omelettes.
1:07:59 > 1:08:03- No, you neither.- Ha-ha-ha(!) - Right, guys.
1:08:03 > 1:08:08Antonio, how do you think you've done? What time?
1:08:08 > 1:08:11- I think about one and a half minutes. - The record's 40 seconds.
1:08:11 > 1:08:18You did it in one minute, 29 seconds.
1:08:18 > 1:08:24Not bad. Just pipped to the post by Paul.
1:08:26 > 1:08:33- I think you've done it in a great time, Paul. 57 seconds dead.- Wow.
1:08:33 > 1:08:36That is a serious benchmark.
1:08:36 > 1:08:38APPLAUSE
1:08:38 > 1:08:41I tried it and I was hopeless.
1:08:41 > 1:08:45I'm going to put you on the leader board. Where should we put Antonio?
1:08:45 > 1:08:48Down there. Yes.
1:08:48 > 1:08:54- We're good buddies. Put him next to me.- Second at the moment. Superb.
1:08:59 > 1:09:01Let's look east for our next recipe.
1:09:01 > 1:09:03It's from China and it's cooked by Ching He Huang.
1:09:03 > 1:09:06- Welcome to Saturday Kitchen. Did I say that right?- Yes.
1:09:06 > 1:09:10That's twice I've done it now. Tell us what we're cooking.
1:09:10 > 1:09:13I'm cooking Sichuan beef with five spice gravy.
1:09:13 > 1:09:15With stir fries, you don't think gravy.
1:09:15 > 1:09:18Stir fries are usually dry. We're going to add some stock later
1:09:18 > 1:09:20and I'll show you some tricks and it's gorgeous.
1:09:20 > 1:09:23- With some steamed rice. - What are we doing first?
1:09:23 > 1:09:27I've got some gorgeous sirloin steak here, two of them.
1:09:27 > 1:09:30I like to use this because it's really tender.
1:09:30 > 1:09:33We're going to get rid of the fat. Cut it into strips.
1:09:33 > 1:09:35We're going to cook it well in the wok.
1:09:35 > 1:09:39We want to keep it tender inside. We've got some vegetables to go in.
1:09:39 > 1:09:45We've got broccoli, baby corn, carrots, mangetout, onion, chillies.
1:09:45 > 1:09:47It's going to be amazing.
1:09:47 > 1:09:51- I need you to do a lot of chopping. - I thought this was coming.
1:09:51 > 1:09:53- Get the cuffs up.- I've always got to do work. It's not fair.
1:09:53 > 1:09:55You take the fat off the meat.
1:09:55 > 1:09:59If you don't want to use sirloin, you could use fillet.
1:09:59 > 1:10:03Yeah, you could. Just something nice and tender.
1:10:03 > 1:10:07- The sirloin, I believe, is the middle part of the hind quarters.- Yep.
1:10:07 > 1:10:10It's nice and juicy and tender.
1:10:10 > 1:10:12We don't want to cook it too long.
1:10:12 > 1:10:16- Am I cutting this into any particular size?- That's perfect.
1:10:16 > 1:10:22I want the baby corn about 2cm. I want the carrots about 5mm.
1:10:22 > 1:10:25Onions nice and...
1:10:25 > 1:10:26LAUGHTER
1:10:26 > 1:10:29- "I want, I want, I want." - This is great.
1:10:29 > 1:10:31This is your first time on this show.
1:10:31 > 1:10:33"I want, I want, I want."
1:10:33 > 1:10:37- Am I going to get invited back? - You mentioned stir fries.
1:10:37 > 1:10:39Is that the way that Chinese cooking was invented?
1:10:39 > 1:10:42There was a distinct lack of fuel in China
1:10:42 > 1:10:45and that's why you had to cook it on the embers.
1:10:45 > 1:10:48- It was very fast cooking.- Exactly because you wanted to conserve fuel.
1:10:48 > 1:10:52A tiny bit of oil and cook lots of ingredients.
1:10:52 > 1:10:54It'll keep everything nice and al dente.
1:10:54 > 1:10:59It's all healthy so that's the philosophy behind it.
1:10:59 > 1:11:05With the beef, nice big chunks, then into a bowl.
1:11:05 > 1:11:11- How long are these things?- 2cm. You all right?
1:11:11 > 1:11:16About half and inch. 2cm. That'll do.
1:11:17 > 1:11:24To give the beef lots of flavour, I have Sichuan peppercorns ground up.
1:11:24 > 1:11:28It gives a numbing sensation on the tongue. It's really fragrant.
1:11:28 > 1:11:32It's one of the ingredients of Chinese five spice - gorgeous.
1:11:32 > 1:11:35I've got some Chinese five spice powder, which has got the Sichuan,
1:11:35 > 1:11:40star anise, clove, fennel. It's brilliant. I missed one out.
1:11:40 > 1:11:47- That's all right. It's on the back of the packet.- Yeah, it's on there.
1:11:47 > 1:11:50I've got some dark soy for colour
1:11:50 > 1:11:54and rice wine, which gives the meat a bitter sweet finish.
1:11:54 > 1:11:58All it is is everything in there.
1:11:58 > 1:12:00I've also got two cloves of garlic.
1:12:00 > 1:12:02You can get this at supermarkets nowadays,
1:12:02 > 1:12:06but you've got a Chinese supermarket near you.
1:12:06 > 1:12:10These things are available on your doorstep nowadays.
1:12:10 > 1:12:11Definitely.
1:12:11 > 1:12:19I think the fun thing is to find your local Chinese supermarket
1:12:19 > 1:12:21or oriental supermarket and get experimenting.
1:12:21 > 1:12:22That's what it's all about.
1:12:22 > 1:12:26With the beef, you want to marinade that for as long as possible
1:12:26 > 1:12:31because it's going to taste really good with all those flavours.
1:12:31 > 1:12:33If not, 20 minutes is enough.
1:12:33 > 1:12:36- Into the fridge.- You want me to do that?- Yes, please.
1:12:36 > 1:12:39I've got to work today. I'm chopping.
1:12:39 > 1:12:43- I can't do everything at once. - Fantastic.
1:12:45 > 1:12:50We've got the wok really hot. It needs some groundnut oil.
1:12:50 > 1:12:54About a tablespoon. Not a lot.
1:12:54 > 1:12:57I like to use groundnut oil because it's really flavoursome.
1:12:57 > 1:12:59It gives the dish a nutty aroma.
1:12:59 > 1:13:03But you can use vegetable oil, any other oil you have.
1:13:03 > 1:13:07But the common mistake when people are making stir-fries is to use sesame oil.
1:13:07 > 1:13:10- Yes.- You would never use sesame oil in a hot wok, because it burns.
1:13:10 > 1:13:14No, it burns. But what you could do is, to the marinade, add a little bit of sesame oil,
1:13:14 > 1:13:18and it just seals the beef really nicely,
1:13:18 > 1:13:20gives it a lovely brown coating.
1:13:21 > 1:13:24- OK.- Now, with the stir-fry, we don't want it...
1:13:24 > 1:13:28The beef's going to be cooking for quite some time, we've got stock, and everything.
1:13:28 > 1:13:33- Once it starts to brown, add the rest of the vegetables.- Sorry!
1:13:33 > 1:13:36- I'll get the rest of the veg.- Yep.
1:13:36 > 1:13:39So, in the first with some chillies, then onions.
1:13:41 > 1:13:47- Tell me what you want next. Broccoli?- And then everything else.
1:13:47 > 1:13:50When people are buying woks, what should they look out for? A non-stick wok, or...?
1:13:50 > 1:13:54Non-stick wok. You can use the traditional cast-iron wok,
1:13:54 > 1:13:55but it's really heavy,
1:13:55 > 1:13:58so I'd go for a non-stick. It's absolutely fine.
1:14:00 > 1:14:04And you know, it's just that simple. Give it a good stir.
1:14:04 > 1:14:06Do you think the mistake is, when people are frying,
1:14:06 > 1:14:08they'll see it quite dry, like this,
1:14:08 > 1:14:10- and instantly add more oil?- Yes,
1:14:10 > 1:14:13- and then the whole thing ends up really greasy.- Yeah.
1:14:13 > 1:14:15That's not what you want.
1:14:15 > 1:14:18This just needs a couple of minutes and then, usually,
1:14:18 > 1:14:23you cook that through, and then that would be the classic stir-fry,
1:14:23 > 1:14:25but we're going to add some stock.
1:14:25 > 1:14:30Hot stock, beef stock, vegetable stock, anything you like. In there.
1:14:30 > 1:14:34- Great.- And this is the type of dish that is in your new book?
1:14:34 > 1:14:38Yes, this is in China Modern, my new book. It's out on Thursday.
1:14:38 > 1:14:42So please look out for it!
1:14:42 > 1:14:47This is just my take on Chinese stir-fry, basically.
1:14:47 > 1:14:51It's divided into four chapters - modern takeaway favourites,
1:14:51 > 1:14:55traditional cooking, home cooking, all the recipes that I was brought up with,
1:14:55 > 1:14:59- and East and West fusion, and East and East.- Lovely.
1:14:59 > 1:15:03- To thicken this...?- So season it with some soy.- What type of soy?
1:15:03 > 1:15:07- I've got some light soy.- So you used dark soy in the marinade
1:15:07 > 1:15:11- and then light soy in the end? - Yes.- OK. Why is that?
1:15:11 > 1:15:14Because light soy is a little bit saltier than dark soy,
1:15:14 > 1:15:18- and dark soy is just to give colour. - OK.- So it's good for marinades.
1:15:18 > 1:15:22So just season it to your taste. I've added a bit of salt, bit of pepper
1:15:22 > 1:15:26and then I'm just going to add the cornflour to this,
1:15:26 > 1:15:29- just to thicken up... This is what I call my gravy.- You hungry?
1:15:29 > 1:15:34- You've got your veg!- You can just throw in what vegetables you have.
1:15:34 > 1:15:36You don't have to use these vegetables.
1:15:36 > 1:15:41- So you're going to cook that for a minute, to cook it right the way through.- Yes,
1:15:41 > 1:15:43and also, you'll see the gravy starts to thicken -
1:15:43 > 1:15:45and that's my Chinese gravy!
1:15:45 > 1:15:48- Chinese gravy! - You were joking about it before!
1:15:48 > 1:15:52- We're going to serve this with some rice, which we've got in here.- Yes.
1:15:52 > 1:15:55Tell us what we've done with this rice.
1:15:55 > 1:15:58We've got 300g of rice, jasmine rice. Really flavoursome.
1:15:58 > 1:16:03Wash it through, make sure the water runs clear, and then in with some water.
1:16:03 > 1:16:06Double amount of water - so that's 600ml of water.
1:16:06 > 1:16:09Bring it to the boil, keep the lid on,
1:16:09 > 1:16:12turn the heat down and then let that cook through.
1:16:12 > 1:16:17- That steam in the pan.- Delicious! But you could do this with noodles?- Yes.
1:16:17 > 1:16:22In fact, if you cook some noodles, add it now and toss that through.
1:16:22 > 1:16:24Lovely.
1:16:27 > 1:16:30Put that on. It just thickens up nicely.
1:16:30 > 1:16:33And you can make it as thick or as thin as you like, this sauce.
1:16:33 > 1:16:37And you can make this as gourmet... in terms of presentation.
1:16:37 > 1:16:39This is really good home-cooking.
1:16:39 > 1:16:42- And the great thing about Chinese food is that it's so healthy.- Yeah.
1:16:44 > 1:16:46- Bit of chilli. - Bit of chilli as well.
1:16:46 > 1:16:49- Just get a bit of everything in there.- Delicious.
1:16:49 > 1:16:51How many are you serving? One(?)
1:16:51 > 1:16:54That's usually my portion size at home.
1:16:54 > 1:16:57What, the size of you?! Remind us what that is again.
1:16:57 > 1:17:01- That is Sichuan pepper beef with five spice gravy.- Lovely.
1:17:05 > 1:17:10Right. We've got four eager people to dive in. Look at that.
1:17:10 > 1:17:14- You can't believe you get fed on here, can you?- If you insist(!)
1:17:14 > 1:17:16Not too much wine. You've got to burn it all off later.
1:17:16 > 1:17:19- The size of the bowl! It WILL burn off.- Yeah.- Yeah.
1:17:19 > 1:17:20That is just...
1:17:20 > 1:17:24- It smells superb.- And if people didn't want to use beef,
1:17:24 > 1:17:26what other meats could they use?
1:17:26 > 1:17:30Turkey, chicken. Experiment, basically. A bit of lamb!
1:17:30 > 1:17:33Would you ever put fish with Sichuan black pepper, or not?
1:17:33 > 1:17:37No, but I would put prawns. That works really well.
1:17:37 > 1:17:42Sichuan pepper prawns - season it with salt, pepper and then pan-fry it.
1:17:46 > 1:17:49Can we fast-track?!
1:17:53 > 1:17:58Now, TV presenter and gadget expert Suzi Perry had a problem with pistachios,
1:17:58 > 1:18:03and was hoping for a lovely lavender dessert for food heaven instead,
1:18:03 > 1:18:05so let's see what she ended up with.
1:18:05 > 1:18:09- Suzi, just to remind you... - Yep.- ..your version of food heaven would be lavender,
1:18:09 > 1:18:12probably THE most unusual thing we've had on the show so far.
1:18:12 > 1:18:14Why lavender?
1:18:14 > 1:18:18I love the fragrant taste of it, and I've had it with ice cream before.
1:18:18 > 1:18:20I love the smell of it. I go to the South of France a lot.
1:18:20 > 1:18:25- They've got a beautiful flower market in Nice and I always bring it home. - You mention ice cream.
1:18:25 > 1:18:27I could be doing a lovely ice cream with lavender
1:18:27 > 1:18:31and a lavender custard to go with a hot chocolate fondant.
1:18:31 > 1:18:36Fondant is that soft, gooey centre. Most people think they're uncooked, but they're not.
1:18:36 > 1:18:41There is a trick of how to do that. Alternatively, it could be the dreaded pistachio nuts.
1:18:41 > 1:18:45- Mouldy, disgusting green nuts. - These are lovely.- They look vile.
1:18:45 > 1:18:48- Look at them. - How can you eat those?!- Delicious.
1:18:48 > 1:18:53- I could do a nice steamed sponge pudding, with figs.- Yeah!
1:18:53 > 1:18:55If you had it your way, that's what you'd cook me!
1:18:55 > 1:18:59But it's up to the viewers. How do you think they've done?
1:18:59 > 1:19:03I'm hoping that they liked me and gave me lavender. Did you?
1:19:03 > 1:19:06- I have to say there must be some biker fans out there...- Yay!
1:19:06 > 1:19:08..because they have chosen...
1:19:08 > 1:19:11I can't believe the biker fans have chosen lavender because of lavender.
1:19:11 > 1:19:14Probably because of you! But 61% of them chose that,
1:19:14 > 1:19:17so we can lose that out of the way, boys. We need to crack on.
1:19:17 > 1:19:21First, I'm going to get my custard on and start cooking the lavender.
1:19:21 > 1:19:25So this is for our custard and our ice cream.
1:19:25 > 1:19:27- It's made exactly the same way. - Are you using double cream?
1:19:27 > 1:19:30- I always use double cream.- Aw. - I use double cream in everything.
1:19:30 > 1:19:32Can I look in your fridge?
1:19:32 > 1:19:35- Can I just check something out? - What's that?- Is that all right?
1:19:35 > 1:19:38- I just want to... - There's nothing in there.
1:19:38 > 1:19:42When we used to do House Call together, he always had a fridge stacked with Mars bars and Coke.
1:19:42 > 1:19:46- I didn't!- Yes, you did. - No, I didn't.- Tell the nation. And he put cream in everything.
1:19:46 > 1:19:49I needed it for that time in the morning.
1:19:49 > 1:19:51If you can separate the eggs for me, boys, the egg yolks.
1:19:51 > 1:19:54- Do you want me to do anything? - Not at the moment.
1:19:54 > 1:19:56We've got our lavender here.
1:19:56 > 1:19:58It's advisable, when you're buying lavender,
1:19:58 > 1:20:01the best one to go for is English lavender, for cooking,
1:20:01 > 1:20:03but when you pick the lavender plants,
1:20:03 > 1:20:08make sure it's not covered in pesticides and been sprayed with anything, and also,
1:20:08 > 1:20:14when you're growing it at home, put it in a pot if you've got pets,
1:20:14 > 1:20:18because my dog has got a nice, special place that he goes to.
1:20:18 > 1:20:22Does he wee on the lavender? Oh, little tinker!
1:20:22 > 1:20:27So make sure you wash it. You infuse this. This is milk and cream.
1:20:27 > 1:20:30What makes ice cream rich isn't the amount of cream.
1:20:30 > 1:20:35It's normally half and half. You can add a bit more, but it's the amount of egg yolks.
1:20:35 > 1:20:38You want to make your own ice cream. You want to set your own company up.
1:20:38 > 1:20:40Yes, I'd love to start making ice cream
1:20:40 > 1:20:44and selling it in the cafe, and also commercially.
1:20:44 > 1:20:48- And she's going to make lavender ice cream.- Call it Suzi!- Yay!
1:20:48 > 1:20:51The top tips are, the sugar acts as a defrosting agent,
1:20:51 > 1:20:56so sugar is like the same as when you put alcohol with this, or honey,
1:20:56 > 1:20:58because sugar is honey, it's natural sugar,
1:20:58 > 1:21:00it acts as a defrosting agent,
1:21:00 > 1:21:05so the more sugar, honey or alcohol you put in, the less likely your ice cream will set.
1:21:05 > 1:21:09- Ah, right.- So the more sugar you put in, is that. And the egg yolks here.
1:21:09 > 1:21:13We need to separate those two, mate, in two separate bowls.
1:21:13 > 1:21:16This has got about 12 egg yolks in here, per litre.
1:21:16 > 1:21:19Quite a lot of egg yolks that we're going to add to this.
1:21:19 > 1:21:21This is for our custard and our ice cream.
1:21:21 > 1:21:23It's exactly the same way of making both.
1:21:23 > 1:21:27- I've chosen quite a good diet option, here(!)- You have.- Healthy, dieting...
1:21:27 > 1:21:30If you can butter me these moulds, as well.
1:21:30 > 1:21:33Now, this is what we're going to cook our fondants in.
1:21:33 > 1:21:37Available from cookware stores, or alternatively, get a tea cup,
1:21:37 > 1:21:39and you can make these using a tea cup.
1:21:39 > 1:21:42Make sure it's oven-proof before you put it in the oven.
1:21:42 > 1:21:46Butter it really well with softened butter.
1:21:46 > 1:21:48It's really important you use softened butter.
1:21:48 > 1:21:52If you can do those. Softened butter vitally important.
1:21:52 > 1:21:56If you use melted butter, it just sinks to the bottom.
1:21:56 > 1:21:59Then we'll line that - I'll show you quickly - with grated chocolate.
1:21:59 > 1:22:03So just make sure you've got a nice amount
1:22:03 > 1:22:05of dark chocolate around the edge.
1:22:05 > 1:22:09You can use sugar if you want, but dark chocolate is so much nicer.
1:22:09 > 1:22:11Now, in here, this is for our fondant.
1:22:11 > 1:22:14This is for our sponge part of the mixture.
1:22:14 > 1:22:17So, we've got our milk and our cream boiling up and infusing with that lavender in.
1:22:17 > 1:22:20- Mm-hm.- This is quite straightforward.
1:22:20 > 1:22:22If you can whisk me up that, mate, that'd me great.
1:22:22 > 1:22:25Using the old hand-whisk. Need to get that nice and frothy.
1:22:25 > 1:22:28I'm going to make our sponge part. We get the egg yolks...
1:22:28 > 1:22:33We take the sugar, and we whisk this up. You can stir that.
1:22:33 > 1:22:36I noticed you haven't trusted me to cut anything up yet.
1:22:36 > 1:22:42- The last time you cooked anything with me, you burned... or you cut all your fingers.- I did.
1:22:42 > 1:22:44This is all getting air into this.
1:22:44 > 1:22:47It's not really that important that you use an electric beater.
1:22:47 > 1:22:52We've only got one - that's why Theo's having to do this by hand.
1:22:52 > 1:22:56But what we need to do is just whisk this up slightly.
1:22:56 > 1:22:59The secret of a chocolate fondant isn't...
1:22:59 > 1:23:02A lot of people think that it's uncooked sponge.
1:23:02 > 1:23:05It is, in fact, the chocolate in the centre.
1:23:05 > 1:23:09I'm going to place in some chocolate truffles, which I have here.
1:23:09 > 1:23:11Now, in a restaurant, you make the chocolate sauce
1:23:11 > 1:23:14and freeze it, then cut it out with a disc,
1:23:14 > 1:23:18and then place that in the bottom of the bowl.
1:23:18 > 1:23:21It saves so much time.
1:23:21 > 1:23:25But the other ingredients in our chocolate fondant are here.
1:23:25 > 1:23:28We've got some ground almonds and we've got cornflour.
1:23:28 > 1:23:32- So we throw in the ground almonds... There we go.- It smells amazing.
1:23:32 > 1:23:35Then we throw in the cornflour.
1:23:35 > 1:23:39And then the chocolate. We've got some melted chocolate, here.
1:23:39 > 1:23:45I always cook it over a bain-marie, which is basically... My dad always said it was "a pan of hot water".
1:23:45 > 1:23:48The French call it the bain-marie, don't they?
1:23:48 > 1:23:51Then we've got the old dark chocolate,
1:23:51 > 1:23:54which we are going to pop in there. It MUST be dark chocolate.
1:23:54 > 1:23:58It doesn't work with milk chocolate and it doesn't work with white chocolate.
1:23:58 > 1:24:01It must always be made with dark chocolate, really.
1:24:01 > 1:24:03You fold this together.
1:24:03 > 1:24:06Now, because you're putting cold things into warm chocolate -
1:24:06 > 1:24:09this is the great thing about melting it over a warm pan of water -
1:24:09 > 1:24:12is you can mix this together and it stops it from setting.
1:24:12 > 1:24:15If you're making a chocolate mousse,
1:24:15 > 1:24:17the minute you add all these ingredients together,
1:24:17 > 1:24:20it'll set almost straight away.
1:24:20 > 1:24:24So you just keep going with this. A bit of cornflour. There we go.
1:24:24 > 1:24:28How are we doing with our egg whites? That's it.
1:24:28 > 1:24:30You can throw those in. There we go.
1:24:30 > 1:24:34Now, also, the great thing about this cake
1:24:34 > 1:24:37and this mixture is that you can make it in advance,
1:24:37 > 1:24:40particularly when people are late for dinner parties.
1:24:40 > 1:24:43- Like I was.- I shouldn't have mentioned it now!- Exactly!
1:24:43 > 1:24:45But if you mix this together...
1:24:45 > 1:24:48Because you can freeze this really, really well.
1:24:48 > 1:24:51So you've got this lovely soft mixture, almost like a mousse-type mixture.
1:24:51 > 1:24:54If you can pass me a tablespoon, there,
1:24:54 > 1:24:57I'll show you one and then Marcus can do the rest of them.
1:24:57 > 1:25:01You take your mixture and we place a good tablespoon in there.
1:25:01 > 1:25:06I'm going to take that off the heat just a touch.
1:25:06 > 1:25:11And then we can take a chocolate, make sure it's bang in the centre, right in the centre,
1:25:11 > 1:25:14and then take another tablespoon, place it over the top.
1:25:14 > 1:25:17Make sure all that chocolate truffle is covered.
1:25:17 > 1:25:19Then bake them in the oven.
1:25:19 > 1:25:23200 degrees centigrade, 400 Fahrenheit, that's gas 4.
1:25:23 > 1:25:26Alternatively, pop them in the freezer. They'll last in the freezer really nicely,
1:25:26 > 1:25:30- and cook them for about 20 minutes. - OK.- So a bit longer.
1:25:30 > 1:25:32Now for our ice cream and our sauce.
1:25:32 > 1:25:34We've got this mixture, which is infused.
1:25:34 > 1:25:36We've got the lavender in there.
1:25:36 > 1:25:40Remember, English lavender is used for cooking, rather than French lavender.
1:25:40 > 1:25:44This is what you need on a Saturday morning, after you've had a few glasses of wine on a Friday.
1:25:44 > 1:25:49It's lovely. And then we throw that into there, so nice and simple.
1:25:49 > 1:25:53And then this is the secret of making a custard. It's important when you're doing this,
1:25:53 > 1:25:55particularly in your nice ice-cream factory,
1:25:55 > 1:25:57that you get this part right,
1:25:57 > 1:26:02because you want to cook it so it thickens but not boils.
1:26:02 > 1:26:05But it must be cooked, otherwise you'll run into problems later.
1:26:05 > 1:26:07What happens if it boils?
1:26:07 > 1:26:12- It'll split.- Oh. - It must, must...mustn't boil.
1:26:12 > 1:26:15So we just stir that around.
1:26:15 > 1:26:17We can put those in the oven, guys,
1:26:17 > 1:26:20and take the ones that are in there out.
1:26:20 > 1:26:22This is our custard part.
1:26:22 > 1:26:24That looks great.
1:26:24 > 1:26:27Take it off the heat now, because we don't need any heat.
1:26:27 > 1:26:30Take the chocolate part of this and throw that in.
1:26:30 > 1:26:32This is for our ice cream.
1:26:32 > 1:26:35Mix that together, so it's a white chocolate and vanilla ice cream.
1:26:35 > 1:26:39Using the same custard, just make a larger batch, that's it.
1:26:39 > 1:26:42So you just split it between the two?
1:26:42 > 1:26:45That's our custard. We can lose that, so that's out of the way.
1:26:45 > 1:26:46Thank you very much.
1:26:46 > 1:26:50- We've got a brown plate somewhere. There we go.- It smells amazing.
1:26:50 > 1:26:55- Just chocolate.- Then we pour this mixture over there, like that.
1:26:55 > 1:26:59So this is the white chocolate and the lavender one. Lift that out.
1:26:59 > 1:27:03And then you'll need a bigger ice cream than this, Marion, ice-cream machine.
1:27:03 > 1:27:07But you pour this into your ice-cream machine.
1:27:07 > 1:27:11And you need to use an ice-cream machine, because as it's freezing it churns.
1:27:11 > 1:27:15That's fine. We've got some ice cream in the freezer as well, guys.
1:27:15 > 1:27:18- Do you want to get the ice cream out the freezer?- I'll get it.
1:27:18 > 1:27:21If you turn those over, that'll be great.
1:27:21 > 1:27:25And all we do now...is spoon over a little bit of the custard,
1:27:25 > 1:27:29like that... How are we doing?
1:27:32 > 1:27:36Just scrape them around the edge, like that,
1:27:36 > 1:27:38and they should just tip out.
1:27:39 > 1:27:41- Look at that!- Lovely.
1:27:41 > 1:27:43Bring over the glasses, guys.
1:27:43 > 1:27:47I'm going to put that on the plate, like that,
1:27:47 > 1:27:51with a nice scoop of this lavender ice cream. Look at that.
1:27:51 > 1:27:55Delicious! And then if we cut that, down the centre...
1:27:55 > 1:27:59Grab a couple of spoons, dive into that.
1:28:01 > 1:28:03Tell me what you think.
1:28:03 > 1:28:07Tim has chosen some great wine. Dive in.
1:28:07 > 1:28:12- I can't get in! - I'm trying to get in there.- Superb.
1:28:16 > 1:28:20Well, that's all the recipes we've got time for on today's Best Bites.
1:28:20 > 1:28:23All the studio dishes from today's show are on our website.
1:28:23 > 1:28:25Just click onto bbc.co.uk/recipes.
1:28:25 > 1:28:29There are loads of other things you can download and have a go at,
1:28:29 > 1:28:30so get cooking.
1:28:30 > 1:28:34I'll be back with more memories from the Saturday Kitchen archives soon
1:28:34 > 1:28:37but, in the meantime, have a great rest of your day
1:28:37 > 1:28:39and enjoy the weekend. Bye for now.
1:28:39 > 1:28:41Subtitles by Red Bee Media Ltd