0:00:02 > 0:00:04There's an appetizing array of fantastic food coming up
0:00:04 > 0:00:05in today's Best Bites.
0:00:27 > 0:00:28Welcome to the show.
0:00:28 > 0:00:30We've got these brilliant dishes from the Saturday Kitchen
0:00:30 > 0:00:33back catalogue for you to enjoy.
0:00:33 > 0:00:36This fillet steak with a classic Chateaubriand sauce, that I cooked
0:00:36 > 0:00:38for Torchwood actress, Eve Myles.
0:00:38 > 0:00:40Silvena Rowe never fails
0:00:40 > 0:00:41to make a big impression,
0:00:41 > 0:00:44and these chicken, haloumi and green chili spring rolls
0:00:44 > 0:00:46with carrot and raisin salad
0:00:46 > 0:00:49were as good to look at as they were good to eat.
0:00:49 > 0:00:52Cyrus Todiwala is one of the country's best Indian chefs.
0:00:52 > 0:00:55This Parsi-style fish, cooked in a banana leaf,
0:00:55 > 0:00:57will just show you how good he really is.
0:00:57 > 0:01:01Pop star, Sophie Ellis-Bextor, faced her Food Heaven or Food Hell.
0:01:01 > 0:01:02There were griddled tuna steaks
0:01:02 > 0:01:04with lemon and parsley, ready for Food Heaven,
0:01:04 > 0:01:07and chocolate profiteroles with hot chocolate sauce
0:01:07 > 0:01:09waiting for Food Hell.
0:01:09 > 0:01:12Find out what she gets at the end of the show.
0:01:12 > 0:01:14But before we tuck into any of those recipes,
0:01:14 > 0:01:15here's Jersey-based chef, Shaun Rankin,
0:01:15 > 0:01:18and he's cooking a selection of the island's finest produce.
0:01:18 > 0:01:20Good to have you on the show, Shaun.
0:01:20 > 0:01:22- Thanks very much. - Great dish last time you were on.
0:01:22 > 0:01:24What are you cooking today?
0:01:24 > 0:01:26We've got these new season Jersey Royals.
0:01:26 > 0:01:28They're baby ones. These are the good ones, aren't they?
0:01:28 > 0:01:31Absolutely! I can't wait for the start of Jersey Royal season.
0:01:31 > 0:01:34So first class seat again, straight over.
0:01:34 > 0:01:37JAMES LAUGHS
0:01:37 > 0:01:40I started them cooking, cos they take 12-14 minutes.
0:01:40 > 0:01:43So basically, cold water, Jersey Royals, mint, salt, in there.
0:01:43 > 0:01:46- OK, right. So, what's next? - If you could...
0:01:46 > 0:01:49..what I tend to do, is we've got some onions, we're going to cut them
0:01:49 > 0:01:52and roast them in tinfoil with some garlic, thyme, and some olive oil.
0:01:52 > 0:01:54- OK.- I'm going to put the pancetta in the oven
0:01:54 > 0:01:56and bake that for about six minutes.
0:01:56 > 0:01:58- And you've got the squid. - And the squid here.
0:01:58 > 0:01:59So I'll do the onions.
0:01:59 > 0:02:02You want to keep these in quite decent sized chunks?
0:02:02 > 0:02:03Yeah, into quarters would be fine.
0:02:03 > 0:02:06- I'll put these in the oven.- OK.
0:02:06 > 0:02:08So, pancetta. You could use bacon,
0:02:08 > 0:02:10but if you're going to use bacon,
0:02:10 > 0:02:13- go for a dry, cured one. - Yeah, something like that.
0:02:13 > 0:02:15Dry cure, absolutely.
0:02:15 > 0:02:18Maple syrup and bacon, as you know,
0:02:18 > 0:02:20is an absolutely fantastic combination,
0:02:20 > 0:02:22and with Jersey Royals, that chestnutty flavour...
0:02:22 > 0:02:26great combination. So in the oven for about 6 minutes.
0:02:26 > 0:02:28That's fine.
0:02:28 > 0:02:31I keep talking all the time about great British produce.
0:02:31 > 0:02:34But, I mean, Jersey Royals, like new season asparagus,
0:02:34 > 0:02:37all that kind of stuff, the good thing about it is
0:02:37 > 0:02:40you can look forward to these seasons, can't you?
0:02:40 > 0:02:43Particularly Jersey Royals. What is so special about them?
0:02:43 > 0:02:46- Because the season's not long. - No, it starts about April.
0:02:46 > 0:02:49It finishes round about the end of July.
0:02:49 > 0:02:53There is a couple of slots further in the year
0:02:53 > 0:02:55that people tend to do a few more harvests on,
0:02:55 > 0:02:59but that's particularly the open season for the Jersey Royal.
0:02:59 > 0:03:00But, literally,
0:03:00 > 0:03:03everywhere in Jersey is just covered with potatoes!
0:03:03 > 0:03:06Any scrap of land is covered with Jersey Royals!
0:03:06 > 0:03:09- Your garden, that's dug up! - Jersey Royals are in there, yeah!
0:03:09 > 0:03:10You've got no choice in the matter!
0:03:10 > 0:03:13What is it about them? Is it the climate, is it the soil?
0:03:13 > 0:03:14It's about everything.
0:03:14 > 0:03:16It's the Jersey Royal itself. The potato.
0:03:16 > 0:03:19the way it's stood up in crates
0:03:19 > 0:03:21and hand-picked.
0:03:21 > 0:03:24And that's done in August, all the way through.
0:03:24 > 0:03:27And then it's planted by hand in January.
0:03:27 > 0:03:28Then harvested about April.
0:03:28 > 0:03:31So it's labour-intensive work, hence the price.
0:03:31 > 0:03:34- They're not cheap, Jersey Royals. - But they're fantastic.
0:03:34 > 0:03:37- They are, absolutely. - Anyway, we're cooking the onions.
0:03:37 > 0:03:38Just getting a little bit of colour on.
0:03:38 > 0:03:41Yeah, if you could crush them into there, that would be brilliant.
0:03:41 > 0:03:44Just a little bit of garlic. OK.
0:03:44 > 0:03:45And some olive oil.
0:03:45 > 0:03:47Some thyme, salt, pepper, in there.
0:03:47 > 0:03:49There we go.
0:03:49 > 0:03:52So these, basically, we oven bake.
0:03:52 > 0:03:54- It's a salad, isn't it? - Yeah, it's a Jersey Royals salad.
0:03:54 > 0:03:58Rather than just buttered Jersey Royals, I thought I'd bring
0:03:58 > 0:03:59something different to the show.
0:03:59 > 0:04:01This would go with lamb or roast pork.
0:04:01 > 0:04:03Calamari and roast pork is fantastic.
0:04:03 > 0:04:07So you could do a nice family service, or if you wanted to,
0:04:07 > 0:04:11a great dish for a barbecue or something like that.
0:04:11 > 0:04:14I'm going to start to prep the calamari. It's already been cleaned.
0:04:14 > 0:04:17Most people can get fish, particularly squid like this,
0:04:17 > 0:04:19- they'll buy them already clean. - Yeah, absolutely.
0:04:19 > 0:04:21No tentacles used in this one?
0:04:21 > 0:04:23- I suppose you could, if you had them?- Yeah, you can.
0:04:23 > 0:04:25You can use all of it, really.
0:04:26 > 0:04:28I'm just going to clean that off the back.
0:04:28 > 0:04:30And then score it slightly.
0:04:32 > 0:04:34So why are we scoring it, then?
0:04:34 > 0:04:37- Is it to speed up the cooking? - It's to help with the cooking, yeah.
0:04:37 > 0:04:40You cook calamari either fast or slow. I personally think, anyway.
0:04:40 > 0:04:43If you're going to cook it fast, you want to get the oil and butter
0:04:43 > 0:04:46which I'm cooking it in to really get to that calamari quickly and cook it.
0:04:46 > 0:04:50Otherwise, it ends up it tends to be quite tough.
0:04:51 > 0:04:54So we're just colouring the onions up here first of all.
0:04:54 > 0:04:57- Just get a little bit of caramelisation.- Fantastic.
0:04:57 > 0:04:58So talking of Jersey,
0:04:58 > 0:05:01you're about to do this TV series on Jersey as well?
0:05:01 > 0:05:03- Yeah, correct. - Is that just the island, or...?
0:05:03 > 0:05:08It's the Channel Islands, yeah. So I've got some fantastic suppliers,
0:05:08 > 0:05:11and some food heroes over there that grow, catch...
0:05:11 > 0:05:13they really are so passionate about their produce.
0:05:13 > 0:05:15I thought it would be a nice idea
0:05:15 > 0:05:18to showcase them, really, on all the islands.
0:05:18 > 0:05:22Jersey, Guernsey, Sark, Alderney, Herm. And really base it...
0:05:22 > 0:05:24it's in eight episodes,
0:05:24 > 0:05:27and it's basically showcase the superstars.
0:05:27 > 0:05:29About what they do in their produce.
0:05:29 > 0:05:34What other things could people look for from that area?
0:05:34 > 0:05:36I mean, obviously, the fish is unbelievable.
0:05:36 > 0:05:39- I mean, seabass... - HE LAUGHS
0:05:39 > 0:05:41- ..is huge at the moment. - Yeah, great fishing.
0:05:41 > 0:05:44But, because, like you say, the land's full of potatoes,
0:05:44 > 0:05:46do you...lamb, beef, you don't get any of that?
0:05:46 > 0:05:47You have to import most of it?
0:05:47 > 0:05:49Yeah, unfortunately we do.
0:05:49 > 0:05:52Sark's got a great...got some great Salt Lamb on Sark.
0:05:52 > 0:05:57But Jersey, mostly dairy cattle, so we tend to import our meats.
0:05:57 > 0:05:59But we've got a great pig farmer over there.
0:05:59 > 0:06:02- He's a local pig farmer. - Do you want me to season these?
0:06:02 > 0:06:05Yes, please. Salt and black pepper, please.
0:06:05 > 0:06:07A little bit of black pepper.
0:06:07 > 0:06:09A touch of salt.
0:06:09 > 0:06:11I think these are going to be ready soon.
0:06:11 > 0:06:13- You could do this, Mark! - It looks easy!
0:06:13 > 0:06:17The cream's good over there, Shaun, isn't it? The cream?
0:06:17 > 0:06:20Oh, the cream's fantastic. Absolutely. Just can't beat it.
0:06:20 > 0:06:21So this calamari...
0:06:21 > 0:06:23So this you would put in the oven for how long?
0:06:23 > 0:06:25About 20 minutes, I think. 20 minutes is fine.
0:06:25 > 0:06:28Shaun, do they still grow the Jersey Royals in seaweed?
0:06:28 > 0:06:30Isn't that one of the things..?
0:06:30 > 0:06:33- They put vraic over the top of the actual soil.- Vraic?
0:06:33 > 0:06:34Yeah, it's called vraic.
0:06:34 > 0:06:38And they put that at the end of the season
0:06:38 > 0:06:39to get nourishment back into the soil.
0:06:39 > 0:06:43That's the old way of doing it, the traditional method.
0:06:43 > 0:06:46Now, once they harvest the potatoes,
0:06:46 > 0:06:49they've got somebody going round at the back
0:06:49 > 0:06:51basically hand-feeding barley seed into it.
0:06:51 > 0:06:55So then that'll grow, and they'll push that back through the soil.
0:06:55 > 0:06:57Don't tell him too much, cos
0:06:57 > 0:06:59he's growing Jersey Royal potatoes in his back garden!
0:06:59 > 0:07:02- In Lancashire! - You can't call them Jersey Royals!
0:07:02 > 0:07:04- You ARE growing Jersey Royals? - I'm growing Jersey Royals,
0:07:04 > 0:07:07but Shaun tells me I can't call them Jersey Royals.
0:07:07 > 0:07:09But they are Jersey Royals, but they're not grown in Jersey.
0:07:09 > 0:07:13The probably taste better than yours, actually, Shaun!
0:07:13 > 0:07:15THEY LAUGH
0:07:15 > 0:07:18- Right, so the Jersey Royals are cooked.- It's all right.
0:07:18 > 0:07:20We'll get him back throughout the show.
0:07:20 > 0:07:23- Don't worry. He's outnumbered. - He is!
0:07:23 > 0:07:25There you go. So we've basically roasted that off.
0:07:25 > 0:07:28- The garlic I've taken out of the skin.- Brilliant.
0:07:28 > 0:07:31Super. These Jersey Royals are coming out now.
0:07:31 > 0:07:33- Oh, they're just delicious. - They're lovely, aren't they?
0:07:33 > 0:07:36Right, so you're talking of quick-cooking squid.
0:07:36 > 0:07:39Absolutely. So what we'll do now is put some in there
0:07:39 > 0:07:40and get the Jersey Royals on the go.
0:07:40 > 0:07:44I'm going to cook this in foaming butter.
0:07:44 > 0:07:47Excuse me for dropping butter everywhere!
0:07:47 > 0:07:49This is why we keep inviting him back.
0:07:49 > 0:07:51- Look at the butter in there! - Get it in there!
0:07:51 > 0:07:55- THEY LAUGH Put those in there.- Spuds in?
0:07:55 > 0:07:57- Spuds in.- There you go.
0:07:57 > 0:08:01- Brilliant. - There's your maple syrup.
0:08:01 > 0:08:02Some fresh picked thyme in there.
0:08:04 > 0:08:07More salt. Cracked pepper.
0:08:09 > 0:08:14- A spoon...- And the idea is to just caramelise them a little bit?
0:08:14 > 0:08:15Yeah, once the butter starts to foam,
0:08:15 > 0:08:18- it releases a really nice chestnut flavour.- I'll do those
0:08:18 > 0:08:20- while you get your squid on. - OK, no worries.
0:08:20 > 0:08:22There you go.
0:08:22 > 0:08:24- That's your bacon.- Brilliant.
0:08:24 > 0:08:28I'm just going to finish glazing these Jersey Royals with maple syrup.
0:08:28 > 0:08:31- We're not too far away. A couple of minutes.- You've got 60 seconds.
0:08:31 > 0:08:33OK. 60 seconds, then. JAMES LAUGHS
0:08:33 > 0:08:35They're all nice and glazed.
0:08:35 > 0:08:37If you can start putting them into the...
0:08:37 > 0:08:39I'll do those. That's that one.
0:08:39 > 0:08:41They're lovely, those.
0:08:41 > 0:08:43I tell you what, that smells fantastic, that does.
0:08:43 > 0:08:46So do you serve the butter and the maple syrup in there as well?
0:08:46 > 0:08:49- Or do just drain it off? - You put a little bit on there, yeah.
0:08:50 > 0:08:53Calamari into the pan, hot pan.
0:08:53 > 0:08:55A little bit more olive oil.
0:08:57 > 0:08:59I have to say, it's a new one on me.
0:08:59 > 0:09:01Maple syrup and Jersey Royals, Gillian.
0:09:01 > 0:09:03Yes.
0:09:05 > 0:09:09Just a little spoonful of this maple syrup as well.
0:09:09 > 0:09:11Like you say, squid should be quickly cooked or slowly cooked.
0:09:11 > 0:09:14- Absolutely.- Not in the middle.
0:09:14 > 0:09:15No, not in the middle.
0:09:15 > 0:09:18You're calling these little petals, aren't you? These things?
0:09:18 > 0:09:20Little petals, yeah.
0:09:20 > 0:09:23Little petals of red onion. Sweet red onion.
0:09:25 > 0:09:27Calamari, sauteed off.
0:09:27 > 0:09:30Finished with some butter.
0:09:30 > 0:09:31And molten salt.
0:09:31 > 0:09:35You just break off the shards of onions.
0:09:35 > 0:09:36These would be great for a barbecue.
0:09:36 > 0:09:39Yeah, it really is a great salad.
0:09:40 > 0:09:43A bit of garlic on there as well.
0:09:43 > 0:09:44There you go.
0:09:46 > 0:09:49- That's that one.- Sauteed calamari.
0:09:49 > 0:09:51That's fantastic.
0:09:52 > 0:09:55Just pop these over.
0:09:55 > 0:09:59- This squid goes really well with the bacon as well.- Yeah, it really is.
0:09:59 > 0:10:01You've got that Spanish influence.
0:10:01 > 0:10:02Put your bits of pancetta on top.
0:10:06 > 0:10:08- And some fresh thyme.- There you go.
0:10:10 > 0:10:12Looks, I have to say, fantastic.
0:10:12 > 0:10:15So remind us what that is again.
0:10:15 > 0:10:18New season Jersey Royal potatoes,
0:10:18 > 0:10:22roasted and with maple syrup, roast calamari and pancetta.
0:10:22 > 0:10:25Get your potatoes now. They're in the shops.
0:10:31 > 0:10:35Absolutely delicious. Look at that. There you go. Easy as that.
0:10:35 > 0:10:38- HE LAUGHS - Look at your face!
0:10:38 > 0:10:40Never seen anything so quick!
0:10:40 > 0:10:44- Can I try it?- Yeah, it's yours! - Superb!- It's yours!
0:10:44 > 0:10:48A lot of people, obviously, they like the Jersey Royals,
0:10:48 > 0:10:52- but are little bit iffy with squid. Could they use anything else?- Erm...
0:10:52 > 0:10:54- Chicken, that would be... - Chicken would be nice, yeah.
0:10:54 > 0:10:57Chicken would be really nice. Lots of different fish.
0:10:57 > 0:10:59- Mackerel, that kind of stuff.- Yeah.
0:10:59 > 0:11:02- That is beautiful!- Yeah? - That maple syrup, just kind of...
0:11:02 > 0:11:05- Helps it along a little bit? - Maple syrup is fantastic,
0:11:05 > 0:11:08and Jersey Royals, I have to say, well worth waiting for as well.
0:11:13 > 0:11:16Coming up, I'll be cooking a classic fillet steak
0:11:16 > 0:11:19with a Chateaubriand sauce for actress, Eve Myles.
0:11:19 > 0:11:21But first, here's Rick Stein.
0:11:21 > 0:11:25Well, I always come to the market in any city first of all,
0:11:25 > 0:11:26and this is a really good one.
0:11:26 > 0:11:29I love all the voices! VENDOR SHOUTS IN ITALIAN
0:11:29 > 0:11:31You couldn't be anywhere else but Italy!
0:11:36 > 0:11:39VENDORS SHOUT IN ITALIAN
0:11:44 > 0:11:46I just picked up this bit of information,
0:11:46 > 0:11:50that the Sicilian word for the Mafia is actually "cosca,"
0:11:50 > 0:11:55and that's the name of an artichoke. And the reason is that you've got
0:11:55 > 0:11:59all these tightly-knit leaves, gathered round the centre.
0:12:02 > 0:12:07I love these. They've been gathered from the hillsides around the city.
0:12:07 > 0:12:09I think eating and really enjoying snails
0:12:09 > 0:12:12sorts out those who think they're a bit of a gourmet
0:12:12 > 0:12:16and those who really are. I call it the snail test.
0:12:16 > 0:12:18This is a bit of a find.
0:12:18 > 0:12:22These are tiny little snails from around Palermo.
0:12:22 > 0:12:24And they feed on wild fennel.
0:12:24 > 0:12:26You can almost taste it. That's all they eat.
0:12:26 > 0:12:29They gather them off the fennel fronds.
0:12:29 > 0:12:33In fact, I've seen them in Cornwall. Maybe I've got an idea going here.
0:12:33 > 0:12:35But they're delicious.
0:12:35 > 0:12:37Just done with olive oil, garlic, and parsley.
0:12:37 > 0:12:40And the thing I think anybody that was unsure about snails
0:12:40 > 0:12:43would like about these, is they're very small.
0:12:43 > 0:12:44They're a bit like winkles.
0:12:44 > 0:12:47And they don't have that long, brown bit at the bottom
0:12:47 > 0:12:52which people don't really like. So I think these are an absolute must
0:12:52 > 0:12:56for the first-time snail eater.
0:12:56 > 0:12:57Which I suspect he isn't.
0:12:57 > 0:13:00I think when you cease to be excited
0:13:00 > 0:13:02about the colour of fresh vegetables,
0:13:02 > 0:13:04or the sheen of freshly caught fish,
0:13:04 > 0:13:07then it's really time to pack in cooking for a living.
0:13:07 > 0:13:10Places like this give me inspiration for recipes.
0:13:10 > 0:13:13In fact, it's the essential first step of cookery,
0:13:13 > 0:13:16Lovely food first, using a knife second.
0:13:16 > 0:13:19Look at those peppers!
0:13:19 > 0:13:22I was just reading a bit in this book by Norman Lewis
0:13:22 > 0:13:24about the market here.
0:13:24 > 0:13:27Norman Lewis wrote a very famous book about the Mafia
0:13:27 > 0:13:29called The Honoured Society,
0:13:29 > 0:13:32and he's had a lifelong love of Sicily.
0:13:32 > 0:13:33He was just saying about the market,
0:13:33 > 0:13:37"There can be no more splendid a market in the world than this.
0:13:37 > 0:13:40"For the vendors of foodstuffs of every kind are infatuated
0:13:40 > 0:13:45"with extremes of size and artistic presentation.
0:13:45 > 0:13:47"Zucchini are a yard long.
0:13:47 > 0:13:50"But 50 snails can be held in a cupped hand.
0:13:50 > 0:13:52"The tastefully arranged collops of meat
0:13:52 > 0:13:57"are brilliantly and continuously smeared with fresh vermillion blood.
0:13:57 > 0:14:00"And the chickens feet neatly trimmed of their claws."
0:14:00 > 0:14:05I just think markets are just such a good indicator of stuff.
0:14:05 > 0:14:09And I'm afraid I've said this before, but, you know,
0:14:09 > 0:14:11just go to a British supermarket
0:14:11 > 0:14:14and see what cultural influences you can get from that.
0:14:14 > 0:14:18Not a lot, I fear. But here, it's everywhere.
0:14:18 > 0:14:20I've arranged to meet someone
0:14:20 > 0:14:23who really knows her stuff about Sicilian food.
0:14:23 > 0:14:26She's an olive oil producer, Natalia Ravida.
0:14:26 > 0:14:29It really fascinated me, when I came back from London.
0:14:29 > 0:14:32It was a strong contrast.
0:14:32 > 0:14:36This feeling of the Middle East, of the Arabic influences,
0:14:36 > 0:14:39of the French influences.
0:14:39 > 0:14:41Because you have to know, that in Sicilian,
0:14:41 > 0:14:46- lots of food names are a distortion of French words.- Amazing!
0:14:46 > 0:14:48So it's amazing. And it's all there,
0:14:48 > 0:14:52it's mixed, and in fact, it has the strange combination
0:14:52 > 0:14:57which makes Sicilian food very complex, but also very interesting.
0:14:57 > 0:14:59Because with all the invasions
0:14:59 > 0:15:01Sicily has had throughout the centuries,
0:15:01 > 0:15:03it has taken in a bit of everything,
0:15:03 > 0:15:06and mixed it in to their traditions
0:15:06 > 0:15:09and especially food.
0:15:09 > 0:15:11What are these?
0:15:11 > 0:15:14These are zucchini lunga.
0:15:14 > 0:15:18- It's a bit like summer squash. - Really?- It's the same consistency.
0:15:18 > 0:15:20So it's not like a zucchini as we know it, like a courgette?
0:15:20 > 0:15:23Not really. It's very clear inside.
0:15:23 > 0:15:25It's white and transparent and it's delicious.
0:15:25 > 0:15:29We have plenty of it in the summer. Simply boil it with our white onions
0:15:29 > 0:15:32which are very mild, summer onions.
0:15:32 > 0:15:35And then with very little water, we season them with olive oil,
0:15:35 > 0:15:39a bit of oregano or a bit of mint and a sprinkling of Caciocavallo
0:15:39 > 0:15:42which is a Sicilian cheese that we use instead of Parmesan.
0:15:42 > 0:15:46- So it's like a salad then? Or a warm salad?- No, it's a bit like a soup.
0:15:46 > 0:15:50- It becomes like a soup? - Just a mild soup. But very tasty.
0:15:50 > 0:15:53- You'd be surprised.- Sounds good. And what that these then?
0:15:53 > 0:15:55- These are the leaves from this plant.- Really?
0:15:55 > 0:15:59And these also make one of the most popular summer pastas.
0:15:59 > 0:16:02It's a cold pasta made with chopped spaghetti,
0:16:02 > 0:16:06probably to use up all the old reserves of spaghetti.
0:16:06 > 0:16:09And again, we take the milder leaves, the smaller ones.
0:16:09 > 0:16:12They're boiled and then chopped
0:16:12 > 0:16:16and mixed with some chopped tomatoes sauteed with a bit of garlic.
0:16:16 > 0:16:17And then mixed with the pasta.
0:16:17 > 0:16:20And we cook the pasta in the vegetable water
0:16:20 > 0:16:22because that adds flavour to the pasta.
0:16:26 > 0:16:31I really like Palermo. I know it has its dark side, but it's glorious.
0:16:31 > 0:16:35It reminds me of Paris or Madrid and there's nothing provincial about it.
0:16:40 > 0:16:43When I told some Italian friends of mine that I was coming here,
0:16:43 > 0:16:46they said there's one place I have to visit,
0:16:46 > 0:16:48even if it's just for a coffee.
0:16:49 > 0:16:53This restaurant is called Spinnato
0:16:53 > 0:16:56and it's the most famous restaurant in Palermo.
0:16:56 > 0:16:59And it's where all the great and the good and the powerful
0:16:59 > 0:17:03come to eat and talk and see and be seen.
0:17:03 > 0:17:09There's lots of people here with very, very sharp expensive suits on,
0:17:09 > 0:17:10if you catch my drift.
0:17:13 > 0:17:15This I love. Do you know what?
0:17:15 > 0:17:19I think Sicily is a vegetarian's paradise.
0:17:19 > 0:17:23This is spaghetti with little tiny capers from the island of Pantelleria
0:17:23 > 0:17:27right down on the southern side of Sicily,
0:17:27 > 0:17:30just with some mint and tomato
0:17:30 > 0:17:31and a bit of parmigiano.
0:17:31 > 0:17:33It is superb.
0:17:33 > 0:17:38It is just the sort of thing I love to cook and I'm going to cook it.
0:17:40 > 0:17:43I couldn't wait to try this when I got home.
0:17:43 > 0:17:47I'm using vine tomatoes from a supermarket and they're good.
0:17:50 > 0:17:53I'm getting rid of the pips and the excess liquid
0:17:53 > 0:17:55because you don't want them in the finished dish.
0:17:55 > 0:17:58Then I chop them up pretty roughly for the sauce.
0:17:59 > 0:18:03I love Palermo and I often feel when you tell people about Palermo,
0:18:03 > 0:18:05if they haven't been there, they think there's going to be
0:18:05 > 0:18:08Mafia on every street corner and it's dangerous.
0:18:08 > 0:18:12So it makes you show off a little bit in a slightly subtle sort of way.
0:18:12 > 0:18:15And Spinnato's, there are all those people kissing,
0:18:15 > 0:18:18really suited and embracing, kissing on either cheek.
0:18:18 > 0:18:20And of course, you think they're Mafia.
0:18:20 > 0:18:24But they're probably just, you know, clerks to the council
0:18:24 > 0:18:26or estate agents.
0:18:26 > 0:18:29But I suppose the thing about Palermo is everybody lives up to that.
0:18:29 > 0:18:33Everybody has a sort of sense of style.
0:18:37 > 0:18:40I love doing that.
0:18:40 > 0:18:43The trip to the Mediterranean has just changed my life.
0:18:43 > 0:18:46On goes the spaghetti and then chop up the mint.
0:18:46 > 0:18:50The smell of freshly-picked mint, the smell of English summer,
0:18:50 > 0:18:52which is odd cos it's an Italian dish.
0:18:52 > 0:18:56Bash three cloves of garlic and put them in the oil.
0:18:56 > 0:18:58You don't want to fry them too hard.
0:18:58 > 0:19:02You really just want to flavour the oil and then take them out.
0:19:04 > 0:19:08Pour in the tomatoes and add a few chilli flakes.
0:19:08 > 0:19:11You don't need to cook the tomatoes right down
0:19:11 > 0:19:14and you can't use tinned tomatoes here
0:19:14 > 0:19:16cos you want a really dry sauce.
0:19:16 > 0:19:19Dry seems a bit silly, but you know what I mean.
0:19:19 > 0:19:24Then some capers and finally some roughly chopped parsley.
0:19:26 > 0:19:31Some black pepper and season moderately well with salt.
0:19:31 > 0:19:32And stir.
0:19:34 > 0:19:37You see what I mean here by a dry sauce?
0:19:37 > 0:19:40There's not much liquid there, but it clings to the pasta very nicely.
0:19:40 > 0:19:42And that's just about it.
0:19:43 > 0:19:47When I saw this dish, I just thought, that's for me, that's for our cafe.
0:19:47 > 0:19:49It's a perfect vegetarian dish.
0:19:49 > 0:19:53The chefs can knock it up from scratch in about five minutes flat.
0:19:53 > 0:19:58It's just the sort of thing that vegetarians and me love completely.
0:20:00 > 0:20:05This is a perfect summer lunch when the mint's at its best in June.
0:20:05 > 0:20:11Top with grated Parmesan and as they say in Sicily, ecco pronto.
0:20:11 > 0:20:14When I think of capers, my next thought is anchovies
0:20:14 > 0:20:18and the port at Sciacca on Sicily's southern coast.
0:20:18 > 0:20:21It's famous for processing these silver beauties
0:20:21 > 0:20:25from the days when the harbour was full of Roman galleys.
0:20:25 > 0:20:28Well, I suppose you could say this is dreams come true.
0:20:28 > 0:20:30I mean, when I'm thinking about Elizabeth David
0:20:30 > 0:20:35and Mediterranean recipes and times in the sun by the Mediterranean,
0:20:35 > 0:20:38I'm thinking about anchovy boats bringing in the catch
0:20:38 > 0:20:41as fresh as that. They're absolutely stiff fresh.
0:20:45 > 0:20:48This is one of the canneries here and everything's done by hand
0:20:48 > 0:20:53really quickly, mainly by women working like metronomes
0:20:53 > 0:20:56to their own rhythm as they take off the heads and remove the guts
0:20:56 > 0:21:01with the flick of a finger and sprinkle on sea salt,
0:21:01 > 0:21:03the oldest way of preserving fish.
0:21:03 > 0:21:07I asked why there wasn't a machine to do this but the boss here
0:21:07 > 0:21:11Agostino Recca said in a resigned New York Sicilian way,
0:21:11 > 0:21:15"There's no machine because a machine can't tell a good anchovy
0:21:15 > 0:21:17"from a bad one. These women can."
0:21:19 > 0:21:22So what makes this town Sciacca synonymous with anchovies?
0:21:22 > 0:21:26The climate is the best here in Sciacca
0:21:26 > 0:21:28because it's humid and sometimes it's hot.
0:21:28 > 0:21:31That's what it needs for the anchovies.
0:21:31 > 0:21:35- And the fact that they're caught and preserved in one day...- Yes.
0:21:35 > 0:21:38The only thing we put on is a little salt and that's it.
0:21:38 > 0:21:40The rest is all natural.
0:21:40 > 0:21:43We only put a little salt and that's it.
0:21:43 > 0:21:45And we get the best product.
0:21:45 > 0:21:49- You spent a lot of time in the States, in New York?- Yes, 15 years.
0:21:49 > 0:21:5315 years. How does it compare with life here in Sciacca?
0:21:53 > 0:21:55Different. Altogether different.
0:21:55 > 0:21:59- I tell you the truth, I like it very much there.- Really? Why?- Yes.
0:22:01 > 0:22:06They formed me. They taught me the importance of work.
0:22:07 > 0:22:09Work for them is the main thing.
0:22:10 > 0:22:14When they see you, they don't ask you, how are you?
0:22:14 > 0:22:17They tell you, are you working?
0:22:17 > 0:22:19If you're working, that means that you stay well.
0:22:19 > 0:22:21And then they say, how are you?
0:22:21 > 0:22:24That's the whole American ethos, isn't it?
0:22:24 > 0:22:26That's the American life, yes.
0:22:26 > 0:22:29One of the great things about going on a tour like this
0:22:29 > 0:22:31is you're tasting the real food.
0:22:31 > 0:22:33They've just given us a load of anchovies to taste
0:22:33 > 0:22:35and some bread to go with it, but also some caponata.
0:22:35 > 0:22:39Now, I always thought a caponata was a bit like ratatouille
0:22:39 > 0:22:42with too much vinegar in it. But now I've tasted the real thing.
0:22:42 > 0:22:46And that's what's so good about coming on this tour is that
0:22:46 > 0:22:49you could not write a correct recipe unless you've tasted something,
0:22:49 > 0:22:52I have to say that. This is lovely and sweet and aromatic.
0:22:52 > 0:22:57Basically, it's just aubergine, onion, tomato, caper,
0:22:57 > 0:23:02and very important, celery, a little vinegar, sugar and salt.
0:23:02 > 0:23:07Cooked very, very slowly until it's almost like a chutney. Delish!
0:23:10 > 0:23:14The soil around Etna is extremely rich
0:23:14 > 0:23:17and the lemons grown around here are world-famous.
0:23:17 > 0:23:19And so is the granita,
0:23:19 > 0:23:23a real Sicilian delicacy made by Aurelio Licata
0:23:23 > 0:23:24in the town of Sciacca.
0:23:26 > 0:23:28He says his machines may look a bit old,
0:23:28 > 0:23:32but they treat the lemons very gently and don't break the skins.
0:23:32 > 0:23:36He only wants the juice and not the mashed up pith.
0:23:46 > 0:23:49Then the lemon juice is mixed with sugar and a little water
0:23:49 > 0:23:52and poured into this wonderful machine.
0:23:53 > 0:23:58I think the creation of machinery like this is a real testimony
0:23:58 > 0:24:02to man's ingenuity to create something really refreshing.
0:24:06 > 0:24:10Sicily is home of ices in the Western world, but they say it was the Arabs
0:24:10 > 0:24:12who gave them the inspiration
0:24:12 > 0:24:15with their ice cold sharbats or sherbets.
0:24:17 > 0:24:22Granita is much grainier, which is what granita means, than a sorbet.
0:24:22 > 0:24:26I just love watching this as the icy shavings turn to slurry
0:24:26 > 0:24:30which gets thicker and creamier until it's time to serve.
0:24:33 > 0:24:36I think a lemon granita is an Italian icon,
0:24:36 > 0:24:38up there with Mario Lanza,
0:24:38 > 0:24:41caponata and the motor scooter.
0:24:43 > 0:24:47Well, I'm in Portopalo which is just outside Menfi and with Vitorrio.
0:24:47 > 0:24:51I'm really looking forward to eating this though which is
0:24:51 > 0:24:53porcini, ceps, wild mushrooms,
0:24:53 > 0:24:57with tomato, olive oil, a bit of white wine.
0:24:57 > 0:25:00He's going to do that with some vongole. It should be perfecto.
0:25:02 > 0:25:07He puts in some chopped tomatoes, oil, olive oil of course,
0:25:07 > 0:25:09garlic, the vongole,
0:25:09 > 0:25:11- basil...- Basilico.
0:25:11 > 0:25:14Basilico, of course.
0:25:14 > 0:25:16Chilli flakes.
0:25:16 > 0:25:19And then he chops up a fresh, green chilli.
0:25:19 > 0:25:22Giorgio Locatelli told me about Vittorio in London
0:25:22 > 0:25:23and that's why I'm here.
0:25:23 > 0:25:27He rates him as probably the best seafood chef in Sicily.
0:25:28 > 0:25:32He puts in some parsley and a good dollop of white wine.
0:25:32 > 0:25:34And then he gets the pasta going.
0:25:42 > 0:25:47I've only just met Vittorio, but there's a thing about cooks,
0:25:47 > 0:25:50I know I like him. The reason I like him is he wants to please me
0:25:50 > 0:25:54and that's what good cooks are all about,
0:25:54 > 0:25:56thinking about who they're cooking for and pleasing them.
0:25:56 > 0:25:58He's just given me that clam cos he knows I'll like it.
0:25:58 > 0:26:02I've tried the sauce already and it's absolutely delicious.
0:26:02 > 0:26:04He's a star.
0:26:04 > 0:26:07'And then he puts in the porcini which literally means
0:26:07 > 0:26:10'little pigs in Italian.
0:26:10 > 0:26:12'And he gets on to make the pasta.'
0:26:16 > 0:26:18The thing that keeps cropping up with me
0:26:18 > 0:26:21with Italian cooking is generosity.
0:26:21 > 0:26:25It's all about families. It's all about big portions.
0:26:25 > 0:26:29It's all about steaming bowls of lovely food.
0:26:29 > 0:26:35Who could fail to have their appetite excited about something like this?
0:26:35 > 0:26:37- A tavola!- Pronto.
0:26:37 > 0:26:40A tavola.
0:26:40 > 0:26:43Well, this is the best bit of the whole job for me.
0:26:43 > 0:26:47I always managed to splatter my shirt at moments like this,
0:26:47 > 0:26:50but I don't care. I love being in Sicily.
0:26:51 > 0:26:54Mmmm. Delicious.
0:26:54 > 0:26:57Lovely al dente-ness about the pasta.
0:26:57 > 0:26:59Excuse me.
0:26:59 > 0:27:02In the hotel last night, there were some Americans
0:27:02 > 0:27:05who said they'd met up with a strange Englishman
0:27:05 > 0:27:08who was writing a book about Sicilian food
0:27:08 > 0:27:10while exploring the island on a scooter.
0:27:10 > 0:27:13Well, we all knew who they were talking about.
0:27:13 > 0:27:17Matthew Fort, the Guardian's food writer and a friend of mine.
0:27:17 > 0:27:20Have you had any decent meals yet?
0:27:20 > 0:27:24I just had a slice, a big slice, of swordfish,
0:27:24 > 0:27:27just grilled with a little bit of oregano,
0:27:27 > 0:27:31lemon... Lemon seasons it
0:27:31 > 0:27:35and lemon becomes almost salty when it's used in that way.
0:27:35 > 0:27:38Just a perfect... God knows, it couldn't be simpler.
0:27:38 > 0:27:40Why can't we do that? Why can't I do that?
0:27:40 > 0:27:43- It's humbling, to be perfectly honest.- I totally agree.
0:27:43 > 0:27:46I think that's what makes this place so fantastic.
0:27:46 > 0:27:49'What a great way to taste the food of Sicily.
0:27:49 > 0:27:53'Matthew mentioned such a good dish, simply grilled swordfish...
0:27:53 > 0:27:56'Don't wave, Matthew!
0:27:56 > 0:27:59'..with a Sicilian classic sauce, salmoriglio.'
0:28:04 > 0:28:09I like doing these sort of simple dishes with chargrilled food,
0:28:09 > 0:28:11with barbecued food, outdoors.
0:28:11 > 0:28:14It's the sort of thing where you can have a couple of friends
0:28:14 > 0:28:18sitting by and have a bit of a chat, a glass of wine.
0:28:18 > 0:28:22I always think it's quite nice when you're cooking to have people around.
0:28:22 > 0:28:26But you don't really want them too close
0:28:26 > 0:28:29when you're in a busy kitchen doing something rather overcomplicated.
0:28:29 > 0:28:32But this salmoriglio is just very straightforward.
0:28:33 > 0:28:37This is olive oil, water and lemon juice.
0:28:37 > 0:28:42And I'm adding oregano, flat leaf parsley and celery tops.
0:28:42 > 0:28:48Then I put in garlic, freshly-ground black pepper and salt.
0:28:48 > 0:28:52This salmoriglio is probably the most popular sauce
0:28:52 > 0:28:55in the whole of Sicily and it's really good with roasted meat.
0:28:55 > 0:28:59Now to grill those lovely swordfish steaks.
0:28:59 > 0:29:03All they need is a few flakes of dried chilli and a bit of seasoning.
0:29:03 > 0:29:07Swordfish are best in late spring to early summer.
0:29:07 > 0:29:11I was told that the Sicilian fishermen say something in Greek
0:29:11 > 0:29:14before they start fishing. Now, this is to trick the fish
0:29:14 > 0:29:16into thinking it's Greek fisherman
0:29:16 > 0:29:21who are not very good at fishing, rather than Italian who are.
0:29:21 > 0:29:24Well, that's what the Sicilians say. Well, they would, wouldn't they?
0:29:24 > 0:29:28I've cooked the swordfish for four minutes on each side.
0:29:28 > 0:29:32That's really important, so that it's nice and moist in the middle.
0:29:33 > 0:29:37Basically, this is a classic, isn't it?
0:29:37 > 0:29:42If you think of the perfect fish for a barbecue, it's swordfish.
0:29:42 > 0:29:45And the salmoriglio goes so well with it.
0:29:45 > 0:29:48And just a green salad and some chips, nothing fancy.
0:29:48 > 0:29:51That's perfect for me.
0:29:51 > 0:29:55I suppose Matthew is still on his scooter buzzing around Sicily.
0:29:55 > 0:29:58It would be so good to have had lunch with him
0:29:58 > 0:30:03and yak about fish, cheeses, tomatoes, great sauces, breads.
0:30:03 > 0:30:05Well, until the wine ran out.
0:30:13 > 0:30:16Rick made that salmoriglio when he came on Saturday Kitchen last year
0:30:16 > 0:30:17and it does taste fantastic.
0:30:17 > 0:30:21Now, it's always useful to build up a good repertoire of sauce recipes.
0:30:21 > 0:30:23Rick's sauce is a classic one for fish.
0:30:23 > 0:30:26But now I'm going to show you a real classic one to go with steak.
0:30:26 > 0:30:28It was invented in 1820.
0:30:28 > 0:30:31It's a steak with Chateaubriand sauce and some straw fries.
0:30:31 > 0:30:33Very, very simple.
0:30:33 > 0:30:36Absolute classic, lovely little dish. First thing,
0:30:36 > 0:30:38I've got some fillet steak here which I'm going to
0:30:38 > 0:30:41season with salt and pepper.
0:30:41 > 0:30:44I'm going to get that on because the whole lot is cooked in real-time.
0:30:44 > 0:30:46So I've got to move a bit first off.
0:30:46 > 0:30:49So we've got the steak in with the butter
0:30:49 > 0:30:51and the olive oil into a hot pan.
0:30:51 > 0:30:54That's just going to sit in there nicely.
0:30:54 > 0:30:57Now I'm going to get on our little Chateaubriand sauce
0:30:57 > 0:30:59which in essence is really straightforward.
0:30:59 > 0:31:02We've got some shallots, a touch of garlic, a little bit of tarragon,
0:31:02 > 0:31:05some mushrooms, a bit of white wine, some heavily reduced chicken stock.
0:31:05 > 0:31:07No beef stock for this, chicken stock.
0:31:07 > 0:31:09That's the old, classic way of doing it.
0:31:09 > 0:31:12But first, I'm going to chop these up and get them into our sauce.
0:31:12 > 0:31:17- Like that. Now, we know you from television mostly.- Yes.
0:31:17 > 0:31:21But it all started really on stage for you, I suppose, did it?
0:31:21 > 0:31:23- Yes.- The Royal Shakespeare Company.
0:31:23 > 0:31:26Yes, I did about 15 months at the Royal Shakespeare Company
0:31:26 > 0:31:29and then at the National Theatre which was lovely.
0:31:29 > 0:31:31But then halfway through the National Theatre,
0:31:31 > 0:31:35I found out that I was going to be doing Torchwood so that took me
0:31:35 > 0:31:39straight back home to Cardiff and there we were.
0:31:39 > 0:31:43- We started the phenomenon that is Torchwood.- Exactly. Torchwood.
0:31:43 > 0:31:46It was a spin off from Doctor Who, started on BBC Three.
0:31:46 > 0:31:50It did. We started on BBC Three and then it went onto BBC Two
0:31:50 > 0:31:52and now this year it's going straight onto BBC One.
0:31:52 > 0:31:55- It's going the right way though, isn't it?- Yes, it is.
0:31:55 > 0:31:59Tell us a little bit about it, those people who haven't seen it.
0:31:59 > 0:32:02How does it relate to Doctor Who?
0:32:02 > 0:32:06Your part in it was specifically written for you, wasn't it, really?
0:32:06 > 0:32:08Yes, it was, by the wonderful Russell T Davies
0:32:08 > 0:32:11who's just fantastic. People ask me all the time,
0:32:11 > 0:32:15how does it feel to have a part written for you by Russell T Davies
0:32:15 > 0:32:18and I never know what to say cos it's completely overwhelming.
0:32:18 > 0:32:21- But how does it link into Doctor Who?- Well... First of all,
0:32:21 > 0:32:24it didn't really except for one of the characters,
0:32:24 > 0:32:27which John Barrowman plays, which is Captain Jack Harkness,
0:32:27 > 0:32:29but gradually...
0:32:29 > 0:32:32We all went into Doctor Who on the last series as well,
0:32:32 > 0:32:35so it kind of interlinks with the characters
0:32:35 > 0:32:38helping the Doctor and things.
0:32:38 > 0:32:40It's starting to become one big kind of family.
0:32:40 > 0:32:44- And a stand-alone show of its own as well.- It certainly is.
0:32:44 > 0:32:46Yes, I think even more so this time around.
0:32:46 > 0:32:49We've got five hours coming out. I'm not sure when.
0:32:49 > 0:32:53It will be mid next year. An hour an episode.
0:32:53 > 0:32:57Yes, it's going to be extraordinary.
0:32:57 > 0:33:02- Fantastic. And of course, Torchwood is an anagram of Doctor Who.- Yes.
0:33:02 > 0:33:04- You've been doing your homework! - Absolutely.
0:33:04 > 0:33:08- Not really. It's all in my ear. - Right.- Only joking.
0:33:08 > 0:33:12This is the classic, classic sauce. I know you love cooking.
0:33:12 > 0:33:15There is nothing better in my mind than classic sauces.
0:33:15 > 0:33:18- I know, Jase, you're a big fan of stuff like this.- A big fan.
0:33:18 > 0:33:22Having our grill restaurant where we do steaks and that type of stuff,
0:33:22 > 0:33:24so we have a lot of the classic sauces.
0:33:24 > 0:33:28The Dianes, the peppercorns, all that type of stuff. The bearnaises.
0:33:28 > 0:33:30And the most popular?
0:33:31 > 0:33:33- Peppercorn.- Peppercorn, really?
0:33:33 > 0:33:37I think Tarragon is often put with chicken quite a lot.
0:33:37 > 0:33:40I think once people try this, it is fantastic.
0:33:40 > 0:33:44This is a real classic sauce. I cannot tell you how classic it is.
0:33:44 > 0:33:46It's one of the three sauces. You've got tomato...
0:33:46 > 0:33:49I'm going to go back to college now. Tomato, bechamel,
0:33:49 > 0:33:54- espagnole and veloute.- Yes. - That's your four. There you go.
0:33:54 > 0:33:57They're the four classic sauces that you learn at college.
0:33:57 > 0:33:59This is kind of loosely based on the veloute
0:33:59 > 0:34:00but without the roux of course.
0:34:00 > 0:34:04You've got the stalks of the tarragon going in there. White wine.
0:34:05 > 0:34:07That goes in. Deglaze that as well.
0:34:09 > 0:34:11And then we've got some chicken stock. This is really
0:34:11 > 0:34:14heavily reduced chicken stock. You can see how dark the colour goes.
0:34:14 > 0:34:18Literally, you get a litre and almost reduce it down to 150ml.
0:34:18 > 0:34:20It's really heavily reduced.
0:34:20 > 0:34:22Ticking away nicely.
0:34:23 > 0:34:26Lift that over and cook it on the other side.
0:34:26 > 0:34:28That will just quite happily cook now.
0:34:28 > 0:34:32As well as Torchwood which is out next year, the new series.
0:34:32 > 0:34:35- Yes, it is.- Little Dorrit, tell us about that as well.
0:34:35 > 0:34:37Yes, Little Dorrit is currently
0:34:37 > 0:34:42on Wednesday and Thursday at eight o'clock and repeated on a Sunday.
0:34:42 > 0:34:45It's Charles Dickens and I play a character called Maggie
0:34:45 > 0:34:48who's follically challenged.
0:34:49 > 0:34:53- She had a brain fever when she was ten...- Right.
0:34:53 > 0:34:56..which resulted in her losing a lot of her hair
0:34:56 > 0:35:00and remaining a ten-year-old in a body of a 28-year-old.
0:35:00 > 0:35:02Is that quite difficult to play?
0:35:02 > 0:35:04Yeah, it was, you know,
0:35:04 > 0:35:07because you've got to be very careful playing that kind of role
0:35:07 > 0:35:10because you can go too far with it
0:35:10 > 0:35:13and you've got to really rein it in
0:35:13 > 0:35:16and try and be truthful with what you're doing,
0:35:16 > 0:35:20so I just tried to gather the energy and naivete of ten-year-old
0:35:20 > 0:35:23and the joy a ten-year-old has
0:35:23 > 0:35:25and also the impatience that a child has,
0:35:25 > 0:35:29so it was something that I absolutely adored doing
0:35:29 > 0:35:32and I'm very proud of the production.
0:35:32 > 0:35:34Fantastic.
0:35:34 > 0:35:36Right, straw fries. Look at these.
0:35:36 > 0:35:38Oh, they look wonderful.
0:35:38 > 0:35:41These are basically just chips, nice and thin,
0:35:41 > 0:35:44because I've got to cook this all in six minutes -
0:35:44 > 0:35:46including the sauce - so in we go with the fries.
0:35:46 > 0:35:48No need to double cook these, of course.
0:35:48 > 0:35:51They go straight into a hot fryer.
0:35:51 > 0:35:53They're going nicely.
0:35:53 > 0:35:56- Why double cook chips? I don't know...- Why do you?- Yeah.
0:35:56 > 0:35:58Well, you have to blanch them first of all
0:35:58 > 0:36:02to cook them right the way through and then you turn the fat up
0:36:02 > 0:36:04and then...
0:36:04 > 0:36:07- Don't put too many chips in the fryer. - EVE LAUGHS
0:36:07 > 0:36:09Nearly went all over the place.
0:36:09 > 0:36:11But the idea is - I'm keeping my eye on that one -
0:36:11 > 0:36:13you cook the potatoes right the way through
0:36:13 > 0:36:17- and then you turn heat right up to colour them.- Right.
0:36:17 > 0:36:22- Brilliant. There you go. - That's scaring me a bit.- Right.
0:36:22 > 0:36:24That'll cook nicely. We've got our steak,
0:36:24 > 0:36:26we're going to leave that off to one side.
0:36:26 > 0:36:29Now our sauce, just to finish that off, we then take plenty of this
0:36:29 > 0:36:31and chop up loads and loads of tarragon,
0:36:31 > 0:36:34but apart from all this sort of stuff you were in Merlin as well.
0:36:34 > 0:36:39- That's been hugely popular as well. - Yes, Merlin's been fantastic. Yes...
0:36:39 > 0:36:41Didn't end well for you.
0:36:41 > 0:36:43A chandelier dropped on your head or something like that?
0:36:43 > 0:36:46Yeah, chandelier knocked me on the head
0:36:46 > 0:36:50but yeah, that was another big part for prosthetics as well.
0:36:50 > 0:36:55It was six hours for the old lady prosthetics.
0:36:55 > 0:36:57I did offer them a late night the night before
0:36:57 > 0:36:59and I would just come in with no make-up on
0:36:59 > 0:37:02and look my usual self would have done the job, I think,
0:37:02 > 0:37:07but six hours of prosthetics every day and two hours to take it off,
0:37:07 > 0:37:10but it was great because I'd go on to set and some of the crew didn't realise it was me
0:37:10 > 0:37:14because I was playing two characters and they'd offer me a seat.
0:37:14 > 0:37:17A bit like these boys when they turn up at five o'clock this morning.
0:37:17 > 0:37:19You wouldn't recognise them. All that make-up.
0:37:19 > 0:37:22Just to finish with the sauce, now...
0:37:22 > 0:37:25I know there's a theme throughout all my cooking,
0:37:25 > 0:37:27I'm aware of that by the website,
0:37:27 > 0:37:30but you do put butter in this because you have to.
0:37:30 > 0:37:32We call this monte au beurre,
0:37:32 > 0:37:35it's just to finish it off with some butter
0:37:35 > 0:37:37and you reduce the stock down with the wine
0:37:37 > 0:37:40and then you finish it off with some butter.
0:37:40 > 0:37:42All right? Like that.
0:37:42 > 0:37:47Season it with some black pepper and a little bit of salt.
0:37:47 > 0:37:49There you go.
0:37:49 > 0:37:52The chips are nearly there - just give these a quick shake -
0:37:52 > 0:37:56and then we can serve this with our steak.
0:38:00 > 0:38:03Which is lovely. Now, if my lecturer was watching this
0:38:03 > 0:38:05hopefully I've got this right
0:38:05 > 0:38:07because it is a while since I've done this,
0:38:07 > 0:38:10but you've got a nice, rare bit of steak,
0:38:10 > 0:38:15the sauce reducing down, which is lovely.
0:38:15 > 0:38:17Very, very classic, this.
0:38:18 > 0:38:20Chateaubriand sauce.
0:38:20 > 0:38:26You get the instant hit of the tarragon over the top.
0:38:26 > 0:38:29And then, of course, you've got your fries.
0:38:29 > 0:38:32Oh, I'm so going to try and make this.
0:38:32 > 0:38:37- Wow.- I'll be opening a drive-through next week. Look at that.
0:38:37 > 0:38:40They're lovely, James. They look lovely.
0:38:40 > 0:38:44- Then we can lift these off and place them on there.- Ooh.
0:38:44 > 0:38:48And as Rick Stein once told me in a restaurant one day,
0:38:48 > 0:38:51- "What is wrong with steak and chips? - Absolutely nothing.
0:38:51 > 0:38:53Dive into that, tell me what you think.
0:38:53 > 0:38:56- Oh, thank you very much. - Chateaubriand sauce.- OK.
0:38:57 > 0:38:59You would normally put tarragon with chicken,
0:38:59 > 0:39:02- but I think it goes really well with this.- OK.
0:39:02 > 0:39:05Well, hopefully you do.
0:39:05 > 0:39:08Oh, it's beautiful. Thank you. Thank you very much.
0:39:12 > 0:39:16Now, next up today is the unforgettable Silvena Rowe
0:39:16 > 0:39:18with one of her stunning Eastern Mediterranean recipes.
0:39:18 > 0:39:22- Good to have you on the show.- Hey, good to be back.- You want to get those in the oven first of all.
0:39:22 > 0:39:26They're going in at five to seven minutes' cooking.
0:39:26 > 0:39:29They go in a fairly hot oven and those are pies, Paul, by the way.
0:39:29 > 0:39:34- Right, pies.- Is Paul listening? - Yeah, I'm listening.- We all are.
0:39:34 > 0:39:36What's the name of this dish, then?
0:39:36 > 0:39:40This is burek, another word for pie, but it's actually a Turkish pie
0:39:40 > 0:39:43and this is a famous street food in Turkey.
0:39:43 > 0:39:47- I love Turkish food.- Goodie, then you half love me already.
0:39:47 > 0:39:49And basically it is delicious
0:39:49 > 0:39:53because we put very healthy chicken in there, you know, delicious,
0:39:53 > 0:39:54I take the skin off.
0:39:55 > 0:39:58- Halloumi, and halloumi is a fairly... - Hellim.- Hellim?
0:39:58 > 0:40:01- Where is this coming from?- That's the Turkish word for it, isn't it?
0:40:01 > 0:40:05- Hellim?- Oh, it is, actually. You are very well versed.
0:40:05 > 0:40:09I didn't know he was fluent in Turkish. You didn't tell me that.
0:40:09 > 0:40:12- Turkish girlfriend. - Oh, say no more. Say no more.
0:40:12 > 0:40:15If I get it wrong I'm in trouble, aren't I?
0:40:15 > 0:40:17Right, chicken is in.
0:40:17 > 0:40:20What am going to add to it is some cumin and some dry mint
0:40:20 > 0:40:22and a bay leaf and those are, kind of, quite unique,
0:40:22 > 0:40:25typical spices for this type of Eastern Mediterranean cuisine.
0:40:25 > 0:40:28- OK.- I'm going to move this away from here.
0:40:28 > 0:40:31- So, there you just got the thigh and leg.- Yes.
0:40:31 > 0:40:33Is there any reason why you're using the dark meat?
0:40:33 > 0:40:36I kind of like it, you know? And also it's quite juicy
0:40:36 > 0:40:39and with the burek, cos you have another five, six minutes of cooking,
0:40:39 > 0:40:42you don't want it to dry, so it's quite delicious.
0:40:42 > 0:40:44This is going in. Salt. Er...
0:40:44 > 0:40:46- Salt? don't worry, I'll get it.- OK.
0:40:46 > 0:40:48So tell us about your new kitchen then,
0:40:48 > 0:40:51because you've got a fancy kitchen in your place, haven't you?
0:40:51 > 0:40:52It's going to be an amazing space.
0:40:52 > 0:40:55It's going to be an open-plan kitchen, a theatre kitchen,
0:40:55 > 0:40:58so people can see us cooking, and we can see people eating.
0:40:58 > 0:41:02It's actually a rather large kitchen - about 8m is my pass -
0:41:02 > 0:41:06and it's going to have beautiful grills and griddles.
0:41:06 > 0:41:09I'm going to have a rabata grill, I'm going to have a chargrill,
0:41:09 > 0:41:11I'm going to have a vertical grill as well
0:41:11 > 0:41:15so I'm going to grill everything and anything, and a lot of fish, Paul.
0:41:15 > 0:41:17Can I ask you a question? I go fishing, right,
0:41:17 > 0:41:21and I like to get the top gear and all that,
0:41:21 > 0:41:24but I turn up sometimes and people say, "All the gear, no idea."
0:41:24 > 0:41:28You know? So you've got all this stuff, but...
0:41:28 > 0:41:30I've been around for a bit. I've been around for a bit.
0:41:30 > 0:41:32You're a brave man, I tell you that.
0:41:32 > 0:41:35I wouldn't say that and I'm stood here.
0:41:35 > 0:41:37You are going to be eating my pie in a minute, so watch that space.
0:41:37 > 0:41:41Chicken stock going in. So, what we're going to do next is...
0:41:41 > 0:41:43What did you put in there? The chicken stock?
0:41:43 > 0:41:46Chicken stock. Just a little bit, I'm going to reduce the heat,
0:41:46 > 0:41:47so I'll give it 25 to 30 minutes
0:41:47 > 0:41:50in here or pop it in an oven if you want to finish it off.
0:41:50 > 0:41:54Now, what we are doing now with our halloumi... Now, let's see...
0:41:54 > 0:41:57- Oh, yeah.- What are you doing? - If it squeaks, it's a good halloumi.
0:41:57 > 0:42:00- If it squeaks?- That's a very... - Is that squik or squeak?- Squeak.
0:42:00 > 0:42:04I didn't say that! That was Kitchin!
0:42:04 > 0:42:07- I didn't know you're a comedian as well as a chef.- I'm learning.
0:42:07 > 0:42:10It's squeaking, it's squeaking. It's fairly squeaking.
0:42:10 > 0:42:12You can hear it, listen.
0:42:12 > 0:42:15Can you hear it? It squeaking.
0:42:15 > 0:42:17I don't know if that's your earwax...
0:42:17 > 0:42:19Oh, my God. He so unkind to me. You know, James, you know...
0:42:19 > 0:42:23- Chopping it up nice and fine, yeah? - Yeah, nice and fine or grated.
0:42:23 > 0:42:26- Cos normally this halloumi's chargrilled, isn't it?- Yes, it is.
0:42:26 > 0:42:28It is normally chargrilled,
0:42:28 > 0:42:31but this is quite good and it's fairly low in fat.
0:42:31 > 0:42:33So it goes here with your green chilli
0:42:33 > 0:42:37and while I'm cooking my chicken I've got some already cooked, prepared.
0:42:37 > 0:42:40I'm going to start taking it off the bottom.
0:42:40 > 0:42:42And how long would that take to cook with the lid on?
0:42:42 > 0:42:45Well, about 25 to 30 minutes.
0:42:45 > 0:42:49- Right, OK.- So take the skin off.
0:42:49 > 0:42:53All of the skin, because really that's not good. Not nice.
0:42:53 > 0:42:57- Chicken needs it, but, you know.- It would be nice on your grill though.
0:42:57 > 0:42:59We all need a bit of skin on us at the end of the day,
0:42:59 > 0:43:01but it can't be very nice, you know.
0:43:01 > 0:43:05Actually, when you roast chicken it's delicious,
0:43:05 > 0:43:07but I think it's not good in this particular preparation
0:43:07 > 0:43:10because it's not crispy and, really, remove it.
0:43:10 > 0:43:13It's just not healthy. In the restaurant we make this dish,
0:43:13 > 0:43:16at Quince we're going to be making this dish with duck and foie gras,
0:43:16 > 0:43:19which is a little bit more restaurant,
0:43:19 > 0:43:21but this is a perfect version for home
0:43:21 > 0:43:24and what you're doing there is sauteing those carrots
0:43:24 > 0:43:26and by sauteing them for a few minutes without browning them,
0:43:26 > 0:43:28you're getting a little bit of sugar extract
0:43:28 > 0:43:33because they are very, very high in natural sugars.
0:43:33 > 0:43:35You want a bit of garlic in there, do you?
0:43:35 > 0:43:38Yes, a little bit of garlic, a little bit of cumin. A touch of mayonnaise.
0:43:38 > 0:43:41I usually use a home-made mayonnaise, but you don't have to do it -
0:43:41 > 0:43:44if you're calorie conscious, which I don't think Paul is,
0:43:44 > 0:43:49- you don't need to be, do you?- No. - Not much of you.- More. More.
0:43:49 > 0:43:52- Good, good. We've got lovely pies for you.- Great.
0:43:52 > 0:43:54You're stripping that literally all of?
0:43:54 > 0:43:56Yes, stripping it off, chopping it.
0:43:56 > 0:43:58This must be a good way to use leftover pieces of chicken
0:43:58 > 0:44:01- from a Sunday roast or something.- Perfect.
0:44:01 > 0:44:03You can make it with pork, with lamb,
0:44:03 > 0:44:05you can make it with anything. Crab as well.
0:44:05 > 0:44:08You know, I haven't tried it with any fish,
0:44:08 > 0:44:10but to be honest with you I wouldn't.
0:44:10 > 0:44:12I kind of like the meat preparation better.
0:44:12 > 0:44:14Maybe with the halloumi and stuff like that?
0:44:14 > 0:44:16Yeah, so this is going in here. Yeah, a little bit...
0:44:16 > 0:44:19Do you know what? I'm going to put a little bit of my juices in here.
0:44:19 > 0:44:23Just for a little bit of wetness. Get rid of that for me, please.
0:44:23 > 0:44:24Why do you always come here?
0:44:24 > 0:44:28Otherwise, unless I tell James what to... Oh, hold on.
0:44:28 > 0:44:32I need to wipe my board because we're going to have the fun part now.
0:44:32 > 0:44:35We are going to roll our little pies.
0:44:35 > 0:44:38- There you go. - And this isn't that simple.
0:44:38 > 0:44:43And there is some magic about the chilli, the halloumi and the chicken.
0:44:43 > 0:44:45You've got those beautiful spices in there as well.
0:44:45 > 0:44:48- And you are using filo pastry, yeah? - Yeah, filo pastry.
0:44:48 > 0:44:51It's what I use where I come from. It's a very, very light.
0:44:51 > 0:44:54It's made of flour and water only so it's extremely fat-free.
0:44:54 > 0:44:57We are going to brush with a little bit of butter today,
0:44:57 > 0:44:59but before you say anything to me,
0:44:59 > 0:45:01use egg if you are again calorie conscious.
0:45:01 > 0:45:04- James isn't, is he?- Trust me.
0:45:04 > 0:45:08Do you think he should be? Just throw that question out.
0:45:08 > 0:45:10Thanks very much.
0:45:10 > 0:45:12You're a fine one to talk there.
0:45:12 > 0:45:15Good. Right. So, nice and easy.
0:45:15 > 0:45:17A little bit of brush here on the side.
0:45:17 > 0:45:19So, basically, when you come to Quince
0:45:19 > 0:45:23you have little baby parcels, beautiful, with gorgeous little...
0:45:23 > 0:45:25Quince is going to be a lot about street food.
0:45:25 > 0:45:28A lot about delicious, home-made cooking with great flavours.
0:45:28 > 0:45:31Beautiful home blends, beautiful,
0:45:31 > 0:45:35amazing mixtures like pomegranate and molasses, etc.
0:45:35 > 0:45:37Oh, those are getting very fat.
0:45:37 > 0:45:39You don't want any colour on these carrots, do you?
0:45:39 > 0:45:40No, not any colour.
0:45:40 > 0:45:43Can we get a table already or is it already booked up?
0:45:43 > 0:45:45Oh, for you, not a problem.
0:45:45 > 0:45:48We are very busy, we are very popular there, you know?
0:45:48 > 0:45:50Very much in demand, you know?
0:45:50 > 0:45:52- Now, these are raisins you got in there, yeah?- Yes.
0:45:52 > 0:45:56These are raisins but you can use sultanas, you can use dried cherries.
0:45:56 > 0:45:59- And the spice?- The spice is cumin. Cumin is my religion.
0:45:59 > 0:46:01I love cumin in everything.
0:46:01 > 0:46:03It just lifts things up, gives such a wonderful kick.
0:46:03 > 0:46:06Basically, Quince is going to be British, best of British,
0:46:06 > 0:46:09with a wonderful Eastern Mediterranean tale.
0:46:09 > 0:46:11So you got a bit of butter on there to hold them all together.
0:46:11 > 0:46:14Yeah, and to be honest with you I'm not even using the butter.
0:46:14 > 0:46:17What I'm going to do now is actually put the butter on the top
0:46:17 > 0:46:21cos I'm going to use seeds. At the restaurant we're using hemp seeds.
0:46:21 > 0:46:23- Don't worry... - Using what seeds?- Hemp.- Hemp?
0:46:23 > 0:46:26Yeah, good for your body, good for your tummy.
0:46:26 > 0:46:28- Yeah, it's good for you, hemp. - Very good, you see.
0:46:28 > 0:46:32- We are speaking the same language. - Yeah, I know this stuff.
0:46:32 > 0:46:34You've got mayonnaise there and what's this?
0:46:34 > 0:46:36This is actually strained yoghurt called labneh.
0:46:36 > 0:46:40Basically it's yoghurt without the moisture, so it's the best of it.
0:46:40 > 0:46:44And you know what? You can obtain it from the supermarket fat-free again,
0:46:44 > 0:46:46should you decide to do that.
0:46:46 > 0:46:48A bit of sesame seeds goes on the top here.
0:46:48 > 0:46:50Sesame seeds are great, sold everywhere.
0:46:50 > 0:46:53You can use black sesame seeds or you can use poppy seeds -
0:46:53 > 0:46:54seeds are great, really.
0:46:54 > 0:46:58Fabulous. Fabulous for your diet. OK, I'll put this in the fridge.
0:46:58 > 0:47:03And I'll bring the ones from the oven. They should be ready by now.
0:47:03 > 0:47:06And the beauty of it is that you can prepare it in the morning,
0:47:06 > 0:47:07glaze them with butter or egg wash
0:47:07 > 0:47:10and actually have them ready for when you want to cook them,
0:47:10 > 0:47:11or you can freeze them.
0:47:11 > 0:47:14Would you serve this coleslaw warm like I've done here?
0:47:14 > 0:47:16Ideally we should cool it down, but it doesn't do any harm
0:47:16 > 0:47:19because you're putting the cold yoghurt
0:47:19 > 0:47:21so it's absolutely fabulous now.
0:47:21 > 0:47:25And you tell me if you do not like that because this is very special.
0:47:25 > 0:47:26I have to say.
0:47:26 > 0:47:29- I wouldn't dare tell her if I don't like it.- How are we doing with time?
0:47:29 > 0:47:32- What? Yes? We're doing fine. - Is it delicious?- Yes.
0:47:32 > 0:47:35- Do what me do put this on the plate? - Yes, please. You can serve for me.
0:47:35 > 0:47:37- How do you want it on the plate? - Any way you like, James.
0:47:37 > 0:47:41- Any way you like.- No, because I'll get told off if I'd do it wrong!
0:47:41 > 0:47:44You do it beautifully. Just do it in your sweet James baby manner.
0:47:44 > 0:47:49- Come on. Oh, no - for goodness sake, do not play with me!- Like that?
0:47:49 > 0:47:51OK, this will do.
0:47:51 > 0:47:54Nobody will accuse you of being anything other than just wonderful.
0:47:54 > 0:47:57This is gorgeous. Thank you. OK, I'm coming with my chunky pies, Paul.
0:47:57 > 0:48:01OK, lovely. Yeah. I'm just enjoying the banter here, though.
0:48:01 > 0:48:04- Seeing Martin humiliated. - Oh, please! Don't say that.
0:48:04 > 0:48:06It's the stuff, isn't it?
0:48:06 > 0:48:08You know the reason he's not getting married
0:48:08 > 0:48:10- is cos he's waiting for me. - Just get it on the plate.
0:48:10 > 0:48:13It's a marriage made in heaven and hell, isn't it?
0:48:13 > 0:48:15- See what I did there?- Oh, my God.
0:48:15 > 0:48:19- You're funnier in real life than normal.- Exactly.
0:48:21 > 0:48:25- Go on.- And this is it. Get yourself into that.
0:48:25 > 0:48:27This is absolutely stunning.
0:48:27 > 0:48:30- Do you want some sprinkles? - Oh, yes, please.
0:48:30 > 0:48:33- Remind us what that is again. - This is burek, or spring rolls,
0:48:33 > 0:48:35with chicken, halloumi and green chilli
0:48:35 > 0:48:37with delicious Eastern Mediterranean coleslaw.
0:48:37 > 0:48:38And who am I to argue?
0:48:43 > 0:48:47- There you go, right. Over here. - Fantastic.- There you go, Paul.
0:48:47 > 0:48:50- Where do you want me? - Dive into that.- Can I?
0:48:50 > 0:48:53- It's a bit hot, Paul. Be careful.- Dive in.
0:48:53 > 0:48:56- It looks fantastic, by the way. It really does.- Thank you very much.
0:48:56 > 0:49:00- So, I can go and then...? - Yeah, the idea is... There you go.
0:49:00 > 0:49:04There you are, ladies. I feel a bit rude going in before the ladies.
0:49:04 > 0:49:06Actually, I don't care.
0:49:06 > 0:49:08- I suppose lamb would work very well. - Lamb is very good,
0:49:08 > 0:49:11but you're right about the leftovers of Sunday dinner.
0:49:11 > 0:49:14- Beef, lamb, pork - fabulous. - And the spices that went in there?
0:49:14 > 0:49:16Cumin, dry mint and a bay leaf,
0:49:16 > 0:49:18and we remove the bay leaf or it stays with the sauce
0:49:18 > 0:49:20and add a bit of the cooking juices to the mixture as well.
0:49:20 > 0:49:24- How is that? - 9.99999 recurring out of 10.
0:49:24 > 0:49:27- Urgh!- Urgh!
0:49:32 > 0:49:34And don't forget - you can download that recipe
0:49:34 > 0:49:36along with all the other Saturday kitchen ones on our website.
0:49:36 > 0:49:39Go to bbc.co.uk/recipes.
0:49:39 > 0:49:41Now, here's Valentine Warner
0:49:41 > 0:49:44with a load of great summer cooking inspiration.
0:49:49 > 0:49:53Summer pudding is a wonderful summer fruit medley,
0:49:53 > 0:49:55but if you crave a pure blackcurrant hit,
0:49:55 > 0:49:58try my simple blackcurrant cream.
0:49:59 > 0:50:04Gently cook blackcurrants with sugar and a little water until soft.
0:50:04 > 0:50:07Press through a sieve to make a smooth puree.
0:50:07 > 0:50:09Stir in a few tablespoons of blackcurrant liqueur
0:50:09 > 0:50:11and put to one side.
0:50:11 > 0:50:16Heat cream and milk in a saucepan until it's just about to simmer
0:50:16 > 0:50:18then remove from the heat.
0:50:18 > 0:50:21Melt several sheets of gelatine in the cream
0:50:21 > 0:50:24then add to the blackcurrant puree.
0:50:26 > 0:50:31Pour into a mould then chill in the fridge for around seven hours.
0:50:33 > 0:50:36Dip the mould into hot water for a couple of seconds
0:50:36 > 0:50:38to release the dessert, then turn out on to a plate
0:50:38 > 0:50:41and decorate with fresh blackcurrants.
0:50:46 > 0:50:48Mm.
0:50:48 > 0:50:50Velvety,
0:50:50 > 0:50:53smooth, sweet,
0:50:53 > 0:50:58tart, zingy blackcurrants are the best.
0:51:04 > 0:51:08If soaring summer temperatures have you craving something sweet,
0:51:08 > 0:51:11follow my top tips for ice-cool treats
0:51:11 > 0:51:14using the very best of summer's fruity bounty.
0:51:15 > 0:51:17First up, my cucumber and lime granita.
0:51:18 > 0:51:21Granita's like a sorbet, but not quite as refined.
0:51:21 > 0:51:25It's basically put in a freezer, stirred every now and again.
0:51:25 > 0:51:29It's quite grainy like a grown-up slushy.
0:51:29 > 0:51:32Start by peeling a couple of cucumbers,
0:51:32 > 0:51:35blend to a pulp then push through a sieve
0:51:35 > 0:51:38and collect the luscious green juice in a bowl.
0:51:40 > 0:51:42Cucumber water - amazingly refreshing.
0:51:42 > 0:51:45Glass of that on its own, cold, would be fantastic.
0:51:45 > 0:51:48But I'm going to make it even tastier
0:51:48 > 0:51:51by adding fragrant elderflower cordial and lime juice.
0:51:51 > 0:51:53Fantastic combination.
0:51:53 > 0:51:57Pop the mixture in the freezer and stir regularly
0:51:57 > 0:52:00until you end up with a crushed-snow texture.
0:52:03 > 0:52:07That is amazing. Oof.
0:52:08 > 0:52:10For another easy-peasy summer fruit recipe,
0:52:10 > 0:52:15why not try my adult version of an old kid's classic?
0:52:15 > 0:52:19Freeze pineapple juice and grenadine to create two-tone lollies.
0:52:19 > 0:52:23Fantastic. Rocket fruit lolly.
0:52:28 > 0:52:30Wake yourself from a drowsy summer stupor
0:52:30 > 0:52:34with fridge-chilled watermelon the Mexican way.
0:52:34 > 0:52:40First time I had this was in Mexico City and it completely blew me away.
0:52:41 > 0:52:43Juicy, fat lime everywhere.
0:52:45 > 0:52:46And then to the interesting bit.
0:52:46 > 0:52:50crushed salt with a good pinch of crunchy chilli powder.
0:52:50 > 0:52:53Sprinkle over watermelon and tuck in.
0:52:59 > 0:53:02It's fantastic. It's really unusual.
0:53:02 > 0:53:05There's a little burn on the back of the throat.
0:53:05 > 0:53:08Twangy from the lime.
0:53:08 > 0:53:11That salty relief that you also want when you're very hot.
0:53:13 > 0:53:16And that lovely watermelon taste.
0:53:19 > 0:53:21Why not try a great summer classic?
0:53:21 > 0:53:25Blend strawberries, lime juice and icing sugar
0:53:25 > 0:53:28with a shot of white rum and a handful of ice cubes
0:53:28 > 0:53:31to make a cool strawberry daiquiri cocktail.
0:53:35 > 0:53:38Oh, yeah. Strawberrity.
0:53:38 > 0:53:42Strawberrity? I meant strawberry and sherbety.
0:53:42 > 0:53:44That's really, really delicious.
0:53:46 > 0:53:48Mm-mm.
0:53:48 > 0:53:52Finally, the ultimate summer sweet to keep you cool
0:53:52 > 0:53:54is my raspberry ripple ice cream.
0:53:54 > 0:53:59Heat cream, milk and fresh vanilla in a pan.
0:53:59 > 0:54:01As soon as it starts to boil, remove from heat.
0:54:03 > 0:54:05Whisk together egg yolks and caster sugar.
0:54:05 > 0:54:08Add your cream and milk mixture and then return to a low heat.
0:54:10 > 0:54:14Stir the mixture constantly for around 20 minutes until thickened.
0:54:14 > 0:54:18Leave to cool. Now for the raspberry ripple.
0:54:18 > 0:54:21Add raspberries, sugar and water and simmer vigorously
0:54:21 > 0:54:23until the fruit has totally collapsed.
0:54:23 > 0:54:29Then a sieve into a pan and return the juice to the heat and reduce.
0:54:29 > 0:54:32Pour your cool, creamy mixture into an ice-cream machine
0:54:32 > 0:54:35and churn until very thick and smooth.
0:54:35 > 0:54:39If you don't have a machine, put the mixture in the freezer
0:54:39 > 0:54:42and thoroughly mash with a fork every couple of hours
0:54:42 > 0:54:45until almost solid.
0:54:45 > 0:54:48Scoop out the ice cream, add the raspberry sauce
0:54:48 > 0:54:53and swirl to get the ripple effect then freeze until solid.
0:54:55 > 0:54:59Ice cream IS summer. Yum.
0:55:04 > 0:55:06Now, we're not cooking live in the studio today.
0:55:06 > 0:55:10Instead, we're showing you some of the highlights from the Saturday Kitchen recipe archives.
0:55:10 > 0:55:12So, still to come on today's Best Bites...
0:55:12 > 0:55:15You can see if having three coveted Michelin stars
0:55:15 > 0:55:16makes all the difference
0:55:16 > 0:55:20to your egg-beating technique as top female chef Clare Smith
0:55:20 > 0:55:25takes on James Tanner in the Saturday Kitchen Omelette Challenge.
0:55:25 > 0:55:28Cyrus Todiwala is a master at mixing his Indian spices.
0:55:28 > 0:55:33This Parsee-style fish, cooked in a banana leaf, is simply stunning.
0:55:33 > 0:55:37Pop star Sophie Ellis Baxter faced her food heaven or food hell.
0:55:37 > 0:55:39Did she get the seared tuna steaks with parsley and lemon
0:55:39 > 0:55:41that were lined up for food heaven?
0:55:41 > 0:55:45Or a chocolate profiterole with hot chocolate sauce, for food hell?
0:55:45 > 0:55:47You can find out at the end of today's show.
0:55:47 > 0:55:51Here's Paul Hollywood, with a great baking suggestion for you.
0:55:51 > 0:55:55I'm going to be making a tiered bread using like a focaccia dough,
0:55:55 > 0:55:57an olive oil-based dough.
0:55:57 > 0:56:01I'm going to be using Cypriot ingredients for this particular one.
0:56:01 > 0:56:03Run through those first.
0:56:03 > 0:56:06The ingredients for the dough, you need a good base dough,
0:56:06 > 0:56:09so I've got strong, white flour, water,
0:56:09 > 0:56:11olive oil, salt and fresh yeast.
0:56:11 > 0:56:14You can get it from a supermarket, can't you?
0:56:14 > 0:56:16You can get those dried ones.
0:56:16 > 0:56:19Put them in the bin, you don't need them. Use instant or use fresh.
0:56:19 > 0:56:21Right.
0:56:21 > 0:56:24For the filling, over here I've got halloumi, dried mint,
0:56:24 > 0:56:28coriander and Lunza, which is a smoked pork loin.
0:56:28 > 0:56:30It's indigenous to the villages in Cyprus.
0:56:30 > 0:56:34They use it a lot - it's highly salted, along with the halloumi.
0:56:34 > 0:56:37This is like lomo, no? Looks like Italian lomo.
0:56:37 > 0:56:40It's heavily smoked. You've got black olives, as well.
0:56:40 > 0:56:43All I'm going to do is build up a dough, layer, dough, layer...
0:56:43 > 0:56:46In between each one, I have cheese, meat, olives...
0:56:46 > 0:56:47and build it all up with the herbs.
0:56:47 > 0:56:50The alternate one is Italian - you've got mozzarella,
0:56:50 > 0:56:53basil, green olives and Parma ham.
0:56:53 > 0:56:55So you can mix and match if you want...
0:56:55 > 0:56:59It's the Cypriot one we're doing today... Fire away.
0:56:59 > 0:57:02You need to build your dough base. I've got strong, white flour,
0:57:02 > 0:57:05into which I'm adding some olive oil,
0:57:05 > 0:57:07- some salt...- Yep.
0:57:07 > 0:57:10..and then fresh yeast. Crumble it.
0:57:10 > 0:57:13Put it away from the salt. Why do I do that, James?
0:57:13 > 0:57:15- Because it'll die.- Yes. What happens?
0:57:15 > 0:57:20Er, the salt reacts with the yeast and kills it.
0:57:20 > 0:57:22Yes, it's like putting salt on a slug.
0:57:22 > 0:57:24I was a strange child!
0:57:24 > 0:57:27How is a slug got anything remotely to do with yeast?
0:57:27 > 0:57:32- Go on!- If you put salt on a yeast, it'll start breaking it down.- OK.
0:57:32 > 0:57:35You want to keep it apart, just gently mix in the salt.
0:57:35 > 0:57:39Then add your water. Now, what would you normally use to make dough?
0:57:39 > 0:57:42- This is cold water, isn't it? - Yes, I know. "Yeah, I know!"
0:57:42 > 0:57:44What's gone in there is cold water.
0:57:44 > 0:57:49If you use warm water, it speeds up the process and therefore,
0:57:49 > 0:57:50you lose the flavour.
0:57:50 > 0:57:53The longer you can grow a bread, or ferment a bread,
0:57:53 > 0:57:57knock it back a maximum of three times, the better the bread will be.
0:57:57 > 0:58:00- Rachel is pretty surprised about the cold water.- Yes, I am.
0:58:00 > 0:58:02The baking industry itself
0:58:02 > 0:58:05never uses warm water.
0:58:05 > 0:58:09It's an old wives' tale which is what it came from originally.
0:58:09 > 0:58:10The old thing of...
0:58:10 > 0:58:14The Good Housekeeping Guide for the '60s - "Ladies, know your men!"
0:58:14 > 0:58:17They used to say use warm water, but it's nonsense.
0:58:17 > 0:58:21You could stick that in the fridge and it'll still grow.
0:58:21 > 0:58:24- So it's all a bit of myths and legends.- You've been told.
0:58:24 > 0:58:25Anyway, cold water...
0:58:25 > 0:58:28Cold water, I'm just crushing the dough at this stage,
0:58:28 > 0:58:32to see how much flour that water will pick up.
0:58:32 > 0:58:34People at home, a bit sceptical about making breads,
0:58:34 > 0:58:37but the popularity of bread machines is bigger and bigger.
0:58:37 > 0:58:40- How would you feel about making bread in a bread machine?- It's fine.
0:58:40 > 0:58:43You can use it to mix the dough, cos if you've got arthritic hands,
0:58:43 > 0:58:46for instance, if you're old, then it's fine. If you're young,
0:58:46 > 0:58:50no excuse, just take all your aggression out on your dough.
0:58:50 > 0:58:52Crunch it, like this.
0:58:52 > 0:58:53All the flour's now gone, see?
0:58:53 > 0:58:55Now, get some flour...
0:58:55 > 0:58:57Throw it onto the table and then throw your dough
0:58:57 > 0:59:00- on top of the flour.- This texture is really quite important
0:59:00 > 0:59:03when you're making bread, cos a lot of people make bread dry
0:59:03 > 0:59:05and then it dries out in the oven.
0:59:05 > 0:59:07You want it to be very moist.
0:59:07 > 0:59:09The moister, the better.
0:59:09 > 0:59:11As you start working it, now,
0:59:11 > 0:59:15by pushing the dough from the outside into the middle, you start
0:59:15 > 0:59:20building up the gluten, or the glue in the bread, the stretchy bit.
0:59:20 > 0:59:24Work that for about four, five minutes, it gets smoother. Work through the really sticky period.
0:59:24 > 0:59:26Pop it back in the bowl, leave it for an hour.
0:59:26 > 0:59:31You end up with something looking like this. Now, smell that.
0:59:34 > 0:59:37Smells like beer. I tell you who'd like...
0:59:37 > 0:59:39Get your hands...
0:59:39 > 0:59:41I tell you who'll like this! Smell that!
0:59:41 > 0:59:43Oh, yes!
0:59:43 > 0:59:46Like driving by Guinness's brewery, or something like that.
0:59:46 > 0:59:48We need to crack on with this.
0:59:48 > 0:59:50You get the dough, tip it out onto a table,
0:59:50 > 0:59:53which has been lightly floured, again.
0:59:53 > 0:59:56If you're going to do two of these, you divide it into eight,
0:59:56 > 0:59:58and I'll explain why in a minute.
0:59:58 > 1:00:01We only need four pieces today. I'm going to cut off...
1:00:01 > 1:00:05- Sorry about your tabletop.- That's all right.- Cut it into four.... Like so.
1:00:05 > 1:00:07It's only about five weeks old!
1:00:07 > 1:00:10And all I'm going to do is shape it into a ball.
1:00:10 > 1:00:12You do that by making a cage
1:00:12 > 1:00:16and then just quickly turning it on the table, like that.
1:00:16 > 1:00:18You're filling this with halloumi cheese.
1:00:18 > 1:00:20Yes, halloumi is made from sheep and goats milk.
1:00:20 > 1:00:22It's a blend of both.
1:00:22 > 1:00:23It's quite salty
1:00:23 > 1:00:26and what they often do is fold dried mint into it as well,
1:00:26 > 1:00:27up in the villages.
1:00:27 > 1:00:29So this stuff is halloumi. Quite rubbery.
1:00:29 > 1:00:33- When you bake it, it's fantastic. - Softens up.
1:00:33 > 1:00:34And you griddle it as well.
1:00:34 > 1:00:38I'm using coriander, which is in pretty much everything over there.
1:00:38 > 1:00:43- Then you've got dried mint, Lunza and black olives.- OK, what's next?
1:00:43 > 1:00:47You need to start flattening out your dough using a rolling pin...
1:00:49 > 1:00:51..and preparing your tin.
1:00:51 > 1:00:54I'm going to roll out this dough to roughly the size of the tin.
1:00:54 > 1:00:56I mentioned the Cypriot bread.
1:00:56 > 1:00:59There is a distinct flavour in Cypriot bread...
1:00:59 > 1:01:02Does it come in the way of the salt, or something like that?
1:01:02 > 1:01:06It's called mastika, or mechlebe. It's that aniseed flavour.
1:01:06 > 1:01:08Everyone complains about it when they go abroad and go,
1:01:08 > 1:01:11"Oh, I don't like that. I'll have egg and chips!"
1:01:11 > 1:01:13So the mastika or mechlebe
1:01:13 > 1:01:17has been involved with their bread for many, many, many years.
1:01:17 > 1:01:20I've got a theory, because I tried to make a sourdough over there
1:01:20 > 1:01:24with just flour and water and it didn't taste very good at all.
1:01:24 > 1:01:28I think, years ago, some bakers understood that and started to
1:01:28 > 1:01:32use mastika in it to mask the flavour, because it wasn't very good.
1:01:32 > 1:01:35Once you've got your base, just put some halloumi on it.
1:01:35 > 1:01:37Spread it over the bottom.
1:01:38 > 1:01:43So this is like, not like a pizza, but you're creating a cake.
1:01:43 > 1:01:45It's like a gateau.
1:01:45 > 1:01:47- You're familiar with gateaux, aren't you?!- I am.
1:01:47 > 1:01:51I'm used to using a golden rolling pin! Remember them?
1:01:51 > 1:01:53You want this on the top?
1:01:53 > 1:01:57- You want this on?- Yes, straight over the top of the halloumi.- OK.
1:01:57 > 1:01:59- Then you want to roll...- What else?
1:01:59 > 1:02:02The next thing to do is put the Lunza on. Get some Lunza.
1:02:02 > 1:02:04OK, I'll chop this up for you.
1:02:04 > 1:02:07- Coriander's really popular, as well, isn't it?- Oh, yes.
1:02:07 > 1:02:10And it's such a delicate flavour. It's grown everywhere.
1:02:10 > 1:02:13People are wondering what the connection is
1:02:13 > 1:02:16between you and Cyprus. Just explain the connection.
1:02:16 > 1:02:18I lived there for six years
1:02:18 > 1:02:21and I'd just set up a cooking school with our friend Ross Burden.
1:02:21 > 1:02:24- Right.- Basically, it's all about the island's food
1:02:24 > 1:02:27and the whole cooking generation out there.
1:02:27 > 1:02:30But you get a holiday and I'm very fond of the island anyway.
1:02:30 > 1:02:33- This one on top? - Straight on the top.
1:02:33 > 1:02:35Now I want you to just break up that coriander,
1:02:35 > 1:02:37throw that on top of it as well.
1:02:37 > 1:02:40Again, this is your third layer now.
1:02:40 > 1:02:43And then get some olives...
1:02:43 > 1:02:46- Crush that with your hand.- Do you want some of this mint on, as well?
1:02:46 > 1:02:49- Yes.- Sprinkled over the top. This is just dried mint, yes?
1:02:49 > 1:02:51- Where you get the flavour from. - Exactly.
1:02:51 > 1:02:54It's a beautiful flavour, dried mint. Very, very sweet.
1:02:54 > 1:02:58- Sweeter than you'd normally think, you know.- OK...- Olives on top.
1:02:58 > 1:03:01Then on top of that, you've got your last one,
1:03:01 > 1:03:04which you then push down, get your olive oil...
1:03:04 > 1:03:06All over the top.
1:03:06 > 1:03:09Then you get a blade and just score it across the top.
1:03:09 > 1:03:11Just the weight of the knife.
1:03:11 > 1:03:14This will help the steam to evaporate, stop it going soggy.
1:03:14 > 1:03:17As the olives cook, they let off steam and it starts to bubble.
1:03:17 > 1:03:19That needs to prove up for at least an hour
1:03:19 > 1:03:22and then you bake it off for about 30 minutes.
1:03:22 > 1:03:24- That's quite a high oven, with bread?- Yes.
1:03:24 > 1:03:25Because you've got a lot of oil in there,
1:03:25 > 1:03:28it will find it difficult to take on board colour.
1:03:28 > 1:03:32It's baked, it's cooked, it's so thin. And you end up with that.
1:03:32 > 1:03:34I'll chop this one up, so people can see it.
1:03:34 > 1:03:38- But you serve this warm or cold, or...?- Either. Warm, it's fantastic.
1:03:38 > 1:03:40That is actually still quite warm.
1:03:40 > 1:03:43It's more like what they call in Cyprus "olive pie".
1:03:43 > 1:03:46Eliopita, which is a fantastic flavour.
1:03:46 > 1:03:48Looks amazing. Fantastic, look at that.
1:03:48 > 1:03:50Doesn't it look fantastic?
1:03:50 > 1:03:52When you cut open that one, which is the green one,
1:03:52 > 1:03:55you've got the mozzarella in there, so it's like a pizza...
1:03:55 > 1:03:56- Full-on pizza.- Try this one.
1:03:56 > 1:03:59Again, you could mix and match the different flavours.
1:03:59 > 1:04:02- Course you could.- But the bread recipe stays exactly the same?
1:04:02 > 1:04:04Yes. If you want to change it, use a brioche.
1:04:04 > 1:04:06Put things like apricots in, a little bit of creme pate,
1:04:06 > 1:04:09put fruit in there, make a fruit one, a sweet one.
1:04:09 > 1:04:12- Remind us what we've got there again?- A tiered bread,
1:04:12 > 1:04:15Cypriot, with lunza, halloumi, olives
1:04:15 > 1:04:17- and coriander.- Looks delicious.
1:04:23 > 1:04:26There we go, right. I think there's plenty of food here!
1:04:26 > 1:04:29Not a mushroom in sight. Not yet, anyway!
1:04:29 > 1:04:32Ronan, dive into that.
1:04:32 > 1:04:35- Have a piece each, pass it down. - Smells amazing.
1:04:35 > 1:04:37Put it on your cloth.
1:04:40 > 1:04:42- Yes, thank you.- Oh, yes.
1:04:42 > 1:04:44- Do you like that?- Oh, yes!
1:04:44 > 1:04:46You're enjoying this, aren't you?
1:04:46 > 1:04:49We're going to see you back here!
1:04:50 > 1:04:53- Fantastic. - The boy is pretty good, isn't he?
1:04:53 > 1:04:57- You've got the Cypriot one. - Mm-hm.- That is delicious.
1:05:01 > 1:05:04Now, we're enjoying looking back at some of the great recipe highlights
1:05:04 > 1:05:06from the Saturday Kitchen archives.
1:05:06 > 1:05:09We've had some of the best chefs in the world cook on the show,
1:05:09 > 1:05:13but even having three Michelin stars counts for nothing at these hobs
1:05:13 > 1:05:15when faced with making a basic three-egg omelette
1:05:15 > 1:05:19against the clock. If you don't believe me, ask Clare Smith.
1:05:19 > 1:05:21Right, let's get down to business.
1:05:21 > 1:05:24All the chefs that come on the show battle it out against the clock
1:05:24 > 1:05:26and each other to simply make a three-egg omelette.
1:05:26 > 1:05:28James, you're just outside the blue board.
1:05:28 > 1:05:30- You were in here for quite a long time.- I was.
1:05:30 > 1:05:35But people have knocked you down, we're down here. 23.28 seconds.
1:05:35 > 1:05:36- Still pretty quick.- It's not bad.
1:05:36 > 1:05:39I'd like to get back into the blue,
1:05:39 > 1:05:41but I'm not feeling any pressure or anything(!)
1:05:41 > 1:05:45- Clare, who would you like to beat on our board?- Oh...
1:05:45 > 1:05:49- Is it the other three-star boy?- I think I'd be happy...- Michel Roux?
1:05:49 > 1:05:51- Yes. 30 seconds.- 30 seconds.
1:05:53 > 1:05:55That seems to be the three-star time,
1:05:55 > 1:05:57cos he's done that quite a few times.
1:05:57 > 1:05:59You can choose from the ingredients.
1:05:59 > 1:06:02It's got to be a three-egg omelette, cooked as fast as you can.
1:06:02 > 1:06:04- Have you been practising?- No. Yes!
1:06:04 > 1:06:06- LAUGHTER - I knew it!
1:06:06 > 1:06:09- I did a couple yesterday. - Just a couple. A dozen!
1:06:11 > 1:06:13- No pressure there.- Yeah, yeah.
1:06:13 > 1:06:15I'll hold his hand. Three, two, one - go!
1:06:24 > 1:06:28This is the secret - how quickly can it get put together?
1:06:34 > 1:06:37Looking good to me.
1:06:37 > 1:06:39It's got to be a three-egg omelette,
1:06:39 > 1:06:40it's got to be cooked.
1:06:40 > 1:06:42- GONG REVERBERATES TWICE - It's got to be cooked.
1:06:42 > 1:06:47- Very good.- Pretty good. No pressure. He was just petrified about losing!
1:06:47 > 1:06:50- Typical bloke!- Not at all!
1:06:52 > 1:06:55LAUGHTER
1:06:55 > 1:07:00- Look at this beautiful omelette! - It's disgusting! Is it cooked?
1:07:00 > 1:07:01Disgusting?
1:07:01 > 1:07:03You're not here every week, having to eat this!
1:07:04 > 1:07:08It's cooked. It's cooked, look. No pressure.
1:07:08 > 1:07:10Unlike the rest of everybody that comes on,
1:07:10 > 1:07:12relatively clean pan, as well.
1:07:16 > 1:07:20- Oh, dear.- You beat her on the plate.
1:07:20 > 1:07:21Clare...
1:07:26 > 1:07:32- When you were practising last night, how quickly did you do it?- 25.- 25?
1:07:32 > 1:07:36- Wow.- That's the pressure of live TV. Cos you were quicker than that.
1:07:36 > 1:07:39- Whoah!- You did it in 23.68 seconds.
1:07:39 > 1:07:41APPLAUSE
1:07:41 > 1:07:44Right next to Mr Tanner there. Very, very good.
1:07:46 > 1:07:52- So, Mr Tanner - did you beat your time?- Um, yes.
1:07:52 > 1:07:55But I know what you're going to do! LAUGHTER
1:07:58 > 1:08:0123.0, you are definitely disqualified!
1:08:06 > 1:08:08Now it's time to spice things up with a little help
1:08:08 > 1:08:10from the brilliant Cyrus Todiwala.
1:08:11 > 1:08:14Welcome to the show, Cyrus. What are you cooking?
1:08:14 > 1:08:17We've got this fabulous grey mullet here.
1:08:17 > 1:08:21What I have to do is fillet all the top, get the bone out,
1:08:21 > 1:08:24- while we make this chutney in the mixer.- OK.
1:08:24 > 1:08:27Then you have to get some stuff organised for me -
1:08:27 > 1:08:30finely mince the shallot, dice the tomato
1:08:30 > 1:08:33and I believe you're very good at cracking coconuts!
1:08:33 > 1:08:36- I'll leave you to do that one!- With his thighs!- With me thighs, yes!
1:08:36 > 1:08:40Start with that, then we'll heat up this banana leaf, make it soft.
1:08:40 > 1:08:43So there's a lot to do? I'll start by chopping the ginger...
1:08:43 > 1:08:46- Absolutely.- Over here.
1:08:46 > 1:08:48This is an interesting way of doing the red mullet,
1:08:48 > 1:08:51we've never done this before on Saturday kitchen,
1:08:51 > 1:08:54the way you're going to fillet this. It's not really filleting,
1:08:54 > 1:08:56it's keeping it whole, but taking the bone out.
1:08:56 > 1:08:59Yes. It is filleting in a way, but it's not fully filleted.
1:08:59 > 1:09:02Looks like it doesn't have a bone, from this angle.
1:09:02 > 1:09:05This is not filleting...
1:09:06 > 1:09:08This is not filleting completely.
1:09:08 > 1:09:11James, I was looking at the potato!
1:09:11 > 1:09:13SHE LAUGHS
1:09:13 > 1:09:16- But it is actually, I mean, I don't know.- I'm going to shut up!
1:09:16 > 1:09:20If you look at this, he's literally going along the backbone
1:09:20 > 1:09:23and it keeps the fillet attached to the fish itself.
1:09:23 > 1:09:25- You cut through the bone at either end...- Yes.
1:09:25 > 1:09:26And just pull the bone out.
1:09:26 > 1:09:29So literally, the whole fish has got no bones in it.
1:09:29 > 1:09:30Which is really, really nice.
1:09:30 > 1:09:33So Gennaro Contaldo, if you're watching, this is how to fillet!
1:09:33 > 1:09:38- Bone out, look.- You see? Gennaro, did you see him last week?
1:09:38 > 1:09:42- He was fantastic, wasn't he?- He made a complete and utter Horlicks of it.
1:09:42 > 1:09:44In here, we've got the ginger, the garlic...
1:09:44 > 1:09:47We're going to put some fresh mint into it.
1:09:47 > 1:09:49Do you want to chuck the coconut in, sir?
1:09:49 > 1:09:52Mint is very, very important for this chutney.
1:09:52 > 1:09:55If you can't get fresh coconut, can you use coconut cream
1:09:55 > 1:09:57or coconut milk from a tin?
1:09:57 > 1:10:02Um, I would prefer to use... You get coconut powder as well now.
1:10:02 > 1:10:04Coconut cream powder. You get it in your supermarkets, which...
1:10:04 > 1:10:06Maggi makes it, it's fantastic.
1:10:06 > 1:10:10- So this has got salt and turmeric? - Salt and turmeric
1:10:10 > 1:10:13and the garlic needs to go in, as well.
1:10:13 > 1:10:17- This is cumin seeds...and...? Sugar?- Bit of sugar.
1:10:17 > 1:10:22- These are just toasted off. - And before I forget, sir...
1:10:22 > 1:10:24I need to get this started.
1:10:24 > 1:10:27I just need to put this vinegar and water into the tray.
1:10:29 > 1:10:31The idea is... People think of chutney,
1:10:31 > 1:10:34they think of a chunky, sweet and sour chutney.
1:10:34 > 1:10:38- This is like a herbal chutney. - Most fresh chutneys...
1:10:38 > 1:10:40- No, lime juice, sir. - Lime juice as well.
1:10:40 > 1:10:43Absolutely, while I just trim this.
1:10:43 > 1:10:45I just need to trim that.
1:10:45 > 1:10:47- Wash my scissors.- Letitia's like,
1:10:47 > 1:10:49I ain't got one of these machines.
1:10:49 > 1:10:52- I can't do this!- You know, I do have the machine...
1:10:53 > 1:10:55It's still in its box!
1:10:56 > 1:10:59- And looking beautiful.- But you are designing a kitchen, is that right?
1:10:59 > 1:11:02- Pardon?- You are designing a kitchen. - Yes, yes.
1:11:02 > 1:11:04New you, new kitchen?
1:11:04 > 1:11:07At the moment, there is no kitchen, so I'm still using my electric wok.
1:11:07 > 1:11:11Well don't forget, you need a banana leaf for this one, as well.
1:11:11 > 1:11:12Absolutely.
1:11:12 > 1:11:15Banana leaves because the ones that are actually exported
1:11:15 > 1:11:20from India or Thailand or wherever, normally they are very old ones.
1:11:20 > 1:11:22- They are not...- How old?
1:11:22 > 1:11:26Not in age terms, but they are aged in the sense that they will keep
1:11:26 > 1:11:28all the best leaves for themselves
1:11:28 > 1:11:31because the locals use a lot of leaves.
1:11:31 > 1:11:34What you need to do... is to heat the leaf up.
1:11:34 > 1:11:38If you just turn the leaf over and see the colour changes,
1:11:38 > 1:11:40it starts to get a shine on it.
1:11:40 > 1:11:43As it gets a shine, the leaf get sterilised, of course.
1:11:43 > 1:11:47- This is to make it more pliable, isn't it?- It makes it very pliable.
1:11:47 > 1:11:50And does that work in an electric wok?
1:11:50 > 1:11:52It will work in an electric wok, Madam! It certainly will.
1:11:52 > 1:11:56If you fancy using that on the electric wok,
1:11:56 > 1:11:58I can assure you it will work.
1:11:58 > 1:12:00I think you might struggle on this one, Letitia.
1:12:03 > 1:12:06Electric woks. Fancy the company that made that!
1:12:06 > 1:12:10They must be so thrilled that you use an electric wok all the time.
1:12:10 > 1:12:13I wish I had shares in the company, it's been used so many times.
1:12:13 > 1:12:16Well, one thing is for certain - they'd give you a few.
1:12:16 > 1:12:21- So the idea is, you get this to a really...- Nice and smooth.
1:12:21 > 1:12:25- Finer paste.- You should do it a little longer at home.
1:12:25 > 1:12:28We'll run out of time here, so...
1:12:28 > 1:12:31But that's the idea. Some salt in it. Check the seasoning.
1:12:31 > 1:12:35So the garnish to go with this, I've got chopped shallots here,
1:12:35 > 1:12:37tomatoes...
1:12:37 > 1:12:40Tomatoes to be diced, yes, very small, without the pulp.
1:12:41 > 1:12:46- Just the flesh.- Why do I always get this job? I always get this job.
1:12:46 > 1:12:49- We've heard that you are a genius, sir.- Yeah, yeah, yeah(!) Tell us
1:12:49 > 1:12:52- about your restaurants. What does 2009 hold?- Exciting.
1:12:52 > 1:12:55Cos you brought a book out the end of last year?
1:12:55 > 1:12:58- Yes, it's called The Indian Summer. - Yeah.
1:12:58 > 1:13:01It's a small book, really, but it takes into consideration
1:13:01 > 1:13:04lots of exciting, lighter things to prepare.
1:13:04 > 1:13:06- Yes.- This fish is in there.
1:13:06 > 1:13:10But you're a big fan of sustainable food...
1:13:10 > 1:13:13- Very much, sir. - And British food.- Very much.
1:13:13 > 1:13:16Very passionate about British. I try as far as possible
1:13:16 > 1:13:20to have most things British on my menu,
1:13:20 > 1:13:22if we can help it.
1:13:22 > 1:13:26Mullet of course now, in season. Very misunderstood fish.
1:13:26 > 1:13:28People don't think it's a great fish, but you know,
1:13:28 > 1:13:30it can substitute a sea bass.
1:13:30 > 1:13:33People think it's a poor man's seabass, but it's not.
1:13:33 > 1:13:35- It's got to be fresh though, hasn't it?- Oh, yes.
1:13:35 > 1:13:38- Or a poor man's wig, quite frankly! - A grey mullet!
1:13:38 > 1:13:41- It has to be absolutely fresh. - It has to be absolutely fresh,
1:13:41 > 1:13:46but you get such super fish in the market anyway.
1:13:46 > 1:13:48Go to your local fish market or fishmonger,
1:13:48 > 1:13:51you'll get some lovely sustainable fish.
1:13:51 > 1:13:55And herrings are excellent for this, too.
1:13:55 > 1:13:58- We're doing lots of master classes this year, James.- Are you?
1:13:58 > 1:14:02Because this is not just for... It's for chefs, as well?
1:14:02 > 1:14:04It's for chefs, as well, yes.
1:14:04 > 1:14:09We're doing lots of masterclasses for chefs and hopefully, we have
1:14:09 > 1:14:14a very fine line-up of chefs this year who'll take the classes as well.
1:14:14 > 1:14:17So masterclasses for chefs, for people who are interested in cooking.
1:14:19 > 1:14:22So you pop that in the oven, how long do you bake that one for?
1:14:22 > 1:14:25Depending on the fish, I would say 15, 20 minutes on a nice,
1:14:25 > 1:14:29160, 170 degrees.
1:14:29 > 1:14:34- Yeah.- If you go a bit lower, but a bit more water in your tray.
1:14:34 > 1:14:37Make it a bit more...
1:14:37 > 1:14:39Don't do this at home.
1:14:40 > 1:14:42Call James!
1:14:44 > 1:14:48- There you go, just getting the milk out.- That's amazing.
1:14:48 > 1:14:51- Don't try that at home! - Maybe I could do that bit.
1:14:51 > 1:14:54You should drink that water, it's very, very nutritious.
1:14:54 > 1:14:59What you want to do, when you want to cut some out, hold the cloth there,
1:14:59 > 1:15:03cos if you're as accident-prone as I am, you're sure to get...
1:15:06 > 1:15:09It's not the easiest stuff to get out, is it, really?
1:15:09 > 1:15:11Well, you can crack it further and get the flesh out,
1:15:11 > 1:15:14but we're just grating some up for the salad.
1:15:14 > 1:15:18That's how I struggle with a can of tomatoes, you see.
1:15:18 > 1:15:20It's all relative, James.
1:15:20 > 1:15:24- Doesn't your wok clean tomatoes as well?- I've not got that far yet.
1:15:24 > 1:15:26I'll try it tonight.
1:15:26 > 1:15:31- Now, we've got the egg yolk and the whole egg...- Chop it nicely.
1:15:31 > 1:15:33- Fresh coriander inside. - Fresh coriander as well.
1:15:33 > 1:15:36The spice we're using in here is a bit of tamarind.
1:15:36 > 1:15:38Tamarind pulp, to get a bit of nice acidic...
1:15:38 > 1:15:41- People often buy tamarind, it looks like this.- Yes.
1:15:41 > 1:15:45Soak it in boiling hot water, then squeeze the pulp out.
1:15:45 > 1:15:49If you have a good muslin cloth, strain it through that muslin.
1:15:49 > 1:15:51Floyd used tamarind in the recipe today.
1:15:51 > 1:15:54It is actually quite popular abroad, isn't it?
1:15:54 > 1:15:55Tamarind is very oriental, isn't it?
1:15:55 > 1:16:00- But it goes very, very well with duck.- Oh, excellent.
1:16:00 > 1:16:02The eggs in this salad...
1:16:02 > 1:16:05You've got an interesting story about eggs in India -
1:16:05 > 1:16:08- tell us about that. I love this story.- Someone's been telling you?
1:16:08 > 1:16:11You told me this story before!
1:16:11 > 1:16:13Tell me the story about eggs and the Indians.
1:16:13 > 1:16:16Not eggs and Indians -
1:16:16 > 1:16:19- eggs and my community, the Parsees.- Go on, then.
1:16:19 > 1:16:22Well, we love eggs - 24/7, we can eat eggs.
1:16:22 > 1:16:24I'm missing my breakfast at home today,
1:16:24 > 1:16:29because I'd be having a masala scrambled egg or a masala omelette.
1:16:29 > 1:16:31But you also like bars as well, don't you?
1:16:31 > 1:16:33Oh, boiled eggs!
1:16:33 > 1:16:39You know, any alcohol in India which is not whiskey or gin or vodka
1:16:39 > 1:16:40is known as country liquor.
1:16:40 > 1:16:43The rest, even though they are made in India,
1:16:43 > 1:16:45are known as foreign liquors.
1:16:45 > 1:16:49Yeah. You have country liquor stores?
1:16:49 > 1:16:53Every country liquor store or bar
1:16:53 > 1:16:57will have a guy selling boiled eggs outside.
1:16:57 > 1:17:00Because every Indian male thinks that if he eats boiled eggs,
1:17:00 > 1:17:03after drinking, his wife can't smell his mouth.
1:17:03 > 1:17:09- He forgets...the effluent at the end of it.- That's brilliant!
1:17:09 > 1:17:14- I'm looking for a teaspoon. - So it's like...
1:17:14 > 1:17:17- We've got that in there. - That in there...
1:17:17 > 1:17:22Indians eat a lot of boiled eggs. Especially after their drinks.
1:17:22 > 1:17:29- So we lift off this...- We lift off that. Have you got a spatula?
1:17:29 > 1:17:33- I'll mix that up while you look at the fish.- I think our fish is great.
1:17:33 > 1:17:36So you've got grated coconut in there, as well?
1:17:36 > 1:17:40Grated coconut. This is very coastal.
1:17:40 > 1:17:45This is a region from just South of Bombay, just north of Goa.
1:17:45 > 1:17:47They put lots of roasted peanuts, of course.
1:17:47 > 1:17:49Today, in Britain,
1:17:49 > 1:17:52we are so afraid to use all these things.
1:17:52 > 1:17:55In India, they don't even care.
1:17:55 > 1:17:59I'll put that on there and you can put the salad on the side.
1:17:59 > 1:18:01So remind us what that is, again?
1:18:01 > 1:18:04That is patrani machi - fish wrapped in banana leaf
1:18:04 > 1:18:06with green coconut chutney.
1:18:06 > 1:18:09And this, if you can pronounce it... So...
1:18:09 > 1:18:11HE GIVES PARSEE NAME
1:18:11 > 1:18:13I can't, so it's...
1:18:13 > 1:18:15HE BREAKS DOWN THE TRANSLATION WORD BY WORD
1:18:15 > 1:18:18- Coconut and egg salad.- And peanuts.
1:18:23 > 1:18:26Certainly is beautiful and it smells absolutely delicious.
1:18:26 > 1:18:28Come over here, Cyrus.
1:18:28 > 1:18:31- Dive into this one, as well. - Wow.- Dive in.
1:18:31 > 1:18:34This is the secret of doing the fish that way.
1:18:34 > 1:18:36Literally, you've got no bone in it.
1:18:36 > 1:18:38You can eat it right the way through, yes.
1:18:38 > 1:18:41- If you have smaller fish, you can do individual ones.- That is superb.
1:18:41 > 1:18:45Could I make that in my electric wok?
1:18:45 > 1:18:47- You could.- Could I have a go? - Absolutely.
1:18:47 > 1:18:51I'd love to come and film it. Quite amusing to come and watch!
1:18:51 > 1:18:55Different types of fish... Mainly white fish, for this?
1:18:55 > 1:18:58Yes. Salmon works very well with this, but mainly white fish.
1:19:02 > 1:19:04Now, pop star Sophie Ellis-Bextor
1:19:04 > 1:19:07had been determined to avoid her food hell, profiteroles,
1:19:07 > 1:19:11and was hoping that the audience would give her food heaven instead.
1:19:11 > 1:19:13So let's find out what she ended up with.
1:19:13 > 1:19:15Everyone in the studio has decided.
1:19:15 > 1:19:17Food heaven would be this delicious piece of tuna,
1:19:17 > 1:19:20marinaded with lemon, parsley,
1:19:20 > 1:19:23turned into romesco-style sauce,
1:19:23 > 1:19:25with peppers, tomatoes, bit of bread, some almonds...
1:19:25 > 1:19:27A bit of cayenne.
1:19:27 > 1:19:31Alternatively, over there would be transformed
1:19:31 > 1:19:33with all those ingredients, into profiteroles
1:19:33 > 1:19:37with hot chocolate sauce and a hazelnut ice cream.
1:19:37 > 1:19:40I feel like I've cheated, really. I could eat either of them right now.
1:19:40 > 1:19:45- It's all a ruse!- Well, it was actually 4-3.- Yes?
1:19:46 > 1:19:50- But funnily enough, they've chosen the tuna.- No way!- Yes, they have.
1:19:50 > 1:19:53I'm actually shocked. I thought it would be hands down profiteroles.
1:19:53 > 1:19:56Right, this is what we're going to do.
1:19:56 > 1:20:01- I must have won someone over, over there. Slip them a fiver.- It's Keith.
1:20:01 > 1:20:04Right, first of all we're going to roast off our peppers.
1:20:04 > 1:20:06Guys, if I can get you...
1:20:06 > 1:20:09Gennaro, if you can do me some croutons,
1:20:09 > 1:20:11smallish croutons, that would be great.
1:20:11 > 1:20:15If you can toast me the almonds, that would be wonderful, thank you.
1:20:15 > 1:20:18We'll get the peppers on here and the tomatoes,
1:20:18 > 1:20:21which will be used as a dressing for this.
1:20:21 > 1:20:23I'll just grab a knife and slice these.
1:20:23 > 1:20:26You can grab some olive oil, Sophie, which is the... That one, yes.
1:20:28 > 1:20:30Drizzle with that. Over there.
1:20:30 > 1:20:32Bit of salt over the top....
1:20:33 > 1:20:36And then we'll pop those straight in the oven.
1:20:36 > 1:20:40They go in a hot oven, so we'll roast off the peppers and tomatoes,
1:20:40 > 1:20:43because we're going to get a nice dressing to go with this.
1:20:43 > 1:20:47These want to roast in there, about 400 degrees Fahrenheit,
1:20:47 > 1:20:49that's about 200 degrees centigrade.
1:20:49 > 1:20:53Get them nice and brown like this, then take the peppers...
1:20:53 > 1:20:55I love it when they go like that. All caramelised, yummy.
1:20:55 > 1:20:58We're just going to take the skins off.
1:20:58 > 1:21:00You can do that on a gas stove, here, or alternatively,
1:21:00 > 1:21:02pop them in a bag once they're roasted,
1:21:02 > 1:21:06and the steam in the bag will lift off the skins.
1:21:06 > 1:21:10I'll keep those tomatoes for a bit later.
1:21:10 > 1:21:11Meanwhile, the tuna.
1:21:11 > 1:21:14I'm in shock. I really thought we'd be having profiteroles.
1:21:14 > 1:21:19- So did I, to be honest. - I think we all did.- Tuna over here.
1:21:19 > 1:21:22It's been in the press recently - before the election, of course.
1:21:22 > 1:21:27But tuna - the amazing fact was the most expensive tuna ever sold
1:21:27 > 1:21:29- at auction in January.- Really?
1:21:29 > 1:21:33232lbs in weight - that's about 500...
1:21:33 > 1:21:37232 KILOS in weight, about 500lbs in weight,
1:21:37 > 1:21:41it actually sold for 16.2 million Yen,
1:21:41 > 1:21:44which is 110 grand. For a fish!
1:21:44 > 1:21:47110 grand, for a fish!
1:21:47 > 1:21:50- That's a really expensive baked potato!- It is, isn't it?!
1:21:50 > 1:21:55- This is about £3.50.- You need that big lemon to go with it.- Exactly!
1:21:55 > 1:21:59We're going to marinade this, just quickly.
1:21:59 > 1:22:02Now, you can put tuna on a barbecue, which is wonderful,
1:22:02 > 1:22:05but marinaded with lemon, parsley, a tiny bit of garlic...
1:22:05 > 1:22:08I used to make the mistake of cooking it all the way through,
1:22:08 > 1:22:11and it's horrible!
1:22:11 > 1:22:14It goes very chalky. Not very nice. We've got our almonds frying away.
1:22:14 > 1:22:19It's good to take the fish out of the fridge and let it get to room temperature, as well, isn't it?
1:22:19 > 1:22:21Yes, particularly if you're doing a barbecue.
1:22:21 > 1:22:23We'll just put that in there.
1:22:23 > 1:22:24Leave that for a couple of minutes,
1:22:24 > 1:22:27because it doesn't take very long to cook.
1:22:27 > 1:22:30- How're we doing, Gennaro? - Nearly finished.- Got your bread.
1:22:30 > 1:22:33- Cracking on there.- I always burn my fingers when I do that.
1:22:33 > 1:22:35I need Gennaro to do a bit of pesto,
1:22:35 > 1:22:38so we'll take some basil, rip that up....
1:22:38 > 1:22:41Little bit of garlic... And some salt.
1:22:41 > 1:22:44Grind that with some olive oil, is that all right, chef?
1:22:44 > 1:22:49- Will be indeed. I know how to do it. See my teaching?!- Yes!
1:22:49 > 1:22:53I do follow stuff! Peppers are done.
1:22:53 > 1:22:55The almonds can come straight off there.
1:22:55 > 1:22:57Do you want me to take the croutons?
1:22:57 > 1:23:00Yes, you can have the croutons straight away.
1:23:00 > 1:23:03We just toast these off. Plenty of oil.
1:23:03 > 1:23:06That's key to this, otherwise the croutons don't end up croutons,
1:23:06 > 1:23:10they end up being sort of burnt toast.
1:23:10 > 1:23:13So, the tuna - it can go straight into a hot pan, now.
1:23:13 > 1:23:16- Searing hot griddle.- Whoah!
1:23:16 > 1:23:19Wants to be really, really hot.
1:23:19 > 1:23:22Tuna like this will take about 40 seconds, either side -
1:23:22 > 1:23:2430, 40 seconds either side.
1:23:24 > 1:23:26Some salt...
1:23:26 > 1:23:28Bit of black pepper, and the secret with this now,
1:23:28 > 1:23:32if you want the lines on the top, you need to get it really hot,
1:23:32 > 1:23:36but oil the product, not the pan, so don't put any oil in here.
1:23:36 > 1:23:38You always oil the meat or whatever you're frying...
1:23:38 > 1:23:40And then leave it alone.
1:23:40 > 1:23:43When you leave it, it will actually come off of its own accord.
1:23:43 > 1:23:46Try and take it off too early, it starts to stick.
1:23:46 > 1:23:50- I've done that so many times.- Me too. - Then you end up chiselling it all.
1:23:50 > 1:23:55So leave it, like that, then turn it again and cook the other side.
1:23:55 > 1:23:58- If I'd got the flames, I'd think I'd done something wrong.- No.
1:23:58 > 1:24:01- That's a good thing?- It should flavour your net curtains!
1:24:01 > 1:24:04How did you know I have net curtains?!
1:24:04 > 1:24:08The secret is nice and hot - that's the key to this thing.
1:24:08 > 1:24:12Right, make a dressing now, we can grab our tomatoes here.
1:24:12 > 1:24:15- How are we doing, chef? Got a little bit of our peppers?- Yes.
1:24:15 > 1:24:18Peppers can go in. There you go.
1:24:18 > 1:24:23Then we've got some cayenne pepper, pop that in there.
1:24:23 > 1:24:25Little bit of this - smoked paprika.
1:24:25 > 1:24:29- You should be able to smell the smokiness of that.- That's lovely.
1:24:29 > 1:24:31They do sweet and hot - either one is fine.
1:24:31 > 1:24:34But it's a great Spanish thing, because this dish
1:24:34 > 1:24:37actually originates from the Catalan region,
1:24:37 > 1:24:39which is famous for romesco.
1:24:40 > 1:24:45You blend that, together with a few almonds... There we go.
1:24:45 > 1:24:47Give that a quick blitz.
1:24:49 > 1:24:53Now the tuna is ready. We can then, and only then, turn it over...
1:24:53 > 1:24:56And you get that nice char-grilling on the top.
1:24:56 > 1:24:58Touch of red wine vinegar...
1:24:58 > 1:25:01in there, which is what we want to add a little bit of sharpness
1:25:01 > 1:25:03to those peppers.
1:25:03 > 1:25:05And then we blitz this.
1:25:05 > 1:25:08Gennaro has made... It's proper, isn't it?
1:25:08 > 1:25:10- It's fantastic when you do the... - It is.
1:25:10 > 1:25:13You do not burn the basil,
1:25:13 > 1:25:17you don't, actually blacken it...
1:25:17 > 1:25:20- We don't want the stalks to go black...- Exactly.
1:25:20 > 1:25:23Basically, we just pop this in.
1:25:23 > 1:25:29It's made out of granite, or volcanic rock...
1:25:29 > 1:25:30There's plenty of that in Iceland!
1:25:30 > 1:25:32Shortly!
1:25:34 > 1:25:37We just turn that again, and if you want it well done, fine,
1:25:37 > 1:25:40but I wouldn't, really. I'd just leave it off, now.
1:25:40 > 1:25:43Serve it nice and pink. We'll just give that a couple of seconds.
1:25:43 > 1:25:47Meanwhile, have we got crumbs there? Our bread can go straight in.
1:25:47 > 1:25:50- There we go.- So we've got bread, almonds, parsley...
1:25:50 > 1:25:53Now we can pop our dressing in.
1:25:53 > 1:25:55So it's very similar to a panzanella,
1:25:55 > 1:25:58which is that other fantastic dish,
1:25:58 > 1:26:01done with sardines and bread.
1:26:02 > 1:26:05And peppers. You can sit that all in the ingredients.
1:26:06 > 1:26:09And the idea with this is it just soaks it all in.
1:26:09 > 1:26:12Tuna can come off now.
1:26:12 > 1:26:14That's nice and pink. Just pink in the centre.
1:26:14 > 1:26:17- Do you want this? - Yes, straight in there. Lovely.
1:26:17 > 1:26:19Then I'll slice up the tuna.
1:26:19 > 1:26:22You can slice this up...
1:26:22 > 1:26:25- Look at that.- Ohh...- That's perfect.
1:26:25 > 1:26:26Lovely.
1:26:26 > 1:26:30And then mix this all together, bit of seasoning...
1:26:30 > 1:26:33- How are we doing, Gennaro - getting there?- Nearly there.
1:26:33 > 1:26:36So we've got some parsley, some basil...
1:26:36 > 1:26:38You got a bit more olive oil there?
1:26:39 > 1:26:43That'd be great. Give us a squidge of olive oil.
1:26:43 > 1:26:46Drizzle a little bit on that fish, that would be great.
1:26:46 > 1:26:49Then we've got a bit of... Where's our plate?
1:26:51 > 1:26:53So it's better off with this,
1:26:53 > 1:26:56if you leave it sat there. This is what's great about this.
1:26:56 > 1:26:59You can put all the tuna in and just leave it as a salad
1:26:59 > 1:27:00in the centre of the table.
1:27:00 > 1:27:03But the idea with this is you leave it
1:27:03 > 1:27:06and the bread soaks in all the dressing.
1:27:06 > 1:27:08It's a complete meal, as well.
1:27:08 > 1:27:12Yes, that's the whole point about it, really. It soaks it all in.
1:27:12 > 1:27:16Then we've got your fish... which you can just pop...
1:27:16 > 1:27:20any old way on the top. Like that.
1:27:21 > 1:27:23Bit of that on there...
1:27:23 > 1:27:28And finally, I'm going to take some of this lovely basil-y,
1:27:28 > 1:27:32oil, pesto-y sort of stuff, which is just basil and garlic...
1:27:33 > 1:27:35That's it.
1:27:35 > 1:27:38And that gets put on there.
1:27:38 > 1:27:40It's so quick, as well. It's a really quick dish.
1:27:40 > 1:27:42Yes, no rocket science to it.
1:27:42 > 1:27:46Nice and simple. You want to get the irons over there? Knives and forks.
1:27:47 > 1:27:51And you get to try that - tell us what you think.
1:27:51 > 1:27:53- I know I'll like it. - Is that how you'd like your tuna?
1:27:53 > 1:27:56- Yes, perfect. - Nice and pink in the centre.
1:27:56 > 1:27:59Tell us what you think. To go with this, Peter has chosen a great wine.
1:27:59 > 1:28:02Do you want to bring over the glasses, guys?
1:28:02 > 1:28:05It's a Bourgogne Pinot Noir, available from Oddbins,
1:28:05 > 1:28:08priced at £7.99. That's a cracking wine.
1:28:08 > 1:28:11You see the idea of that? You leave it in the dressing
1:28:11 > 1:28:15and the bread starts to absorb all that nice dressing.
1:28:15 > 1:28:18It's really flavoursome. I like that.
1:28:21 > 1:28:23Well, we've run out of time today.
1:28:23 > 1:28:25I hope you enjoyed looking back at all those great
1:28:25 > 1:28:27Saturday Kitchen recipes with me.
1:28:27 > 1:28:30Remember, all the studio dishes from today's show are on our website,
1:28:30 > 1:28:33just click on to bbc.co.uk/recipes.
1:28:33 > 1:28:36There are lots of other brilliant ideas on there too,
1:28:36 > 1:28:39which will inspire you to get into the kitchen.
1:28:39 > 1:28:42I'll be back with another culinary trip down memory lane very soon.
1:28:42 > 1:28:45In the meantime, have a great rest of your day and enjoy the weekend.
1:28:45 > 1:28:47Bye for now.
1:28:47 > 1:28:49Subtitles by Red Bee Media Ltd