0:00:02 > 0:00:05There's a mouth-watering menu of fantastic food in today's Best Bites.
0:00:27 > 0:00:28Welcome to the show.
0:00:28 > 0:00:32We've got these tantalising treats from the Saturday Kitchen recipe archives.
0:00:32 > 0:00:34A pan fried of scallop of salmon
0:00:34 > 0:00:36that I cooked for comedian Robert Webb.
0:00:36 > 0:00:38That's gorgeous.
0:00:38 > 0:00:40Atul Kochhar is one of an elite group of chefs
0:00:40 > 0:00:43which holds a coveted Michelin star.
0:00:43 > 0:00:46His spicy stir-fried squid with apple salad
0:00:46 > 0:00:49is worthy of every award going.
0:00:49 > 0:00:53Sophie Grigson has something perfect for your supper tonight.
0:00:53 > 0:00:56It's a slow roast pork chop with orange gremolata,
0:00:56 > 0:00:58and it's delicious.
0:00:58 > 0:01:00Actor Hugh Bonneville faced his Food Heaven or Food Hell.
0:01:00 > 0:01:04There were beer-battered oysters with watercress and red onion salad for Food Heaven,
0:01:04 > 0:01:08and caramelised apricots with vanilla ice cream
0:01:08 > 0:01:09waiting for his Food Hell.
0:01:09 > 0:01:12Find out what he gets at the end of the show.
0:01:12 > 0:01:14But first, here's Theo Randall
0:01:14 > 0:01:18with a delicious Italian twist on a simple roast chicken.
0:01:18 > 0:01:21OK, we are doing a chicken, so we've taken the chicken off the bone.
0:01:21 > 0:01:25Talking of chicken, just flip it over. This is like half a chicken.
0:01:25 > 0:01:26This is half a chicken.
0:01:26 > 0:01:28We've taken like the L-shape of the bone out,
0:01:28 > 0:01:30so there's no bone in there at all.
0:01:30 > 0:01:32- So this would be the thigh and the leg.- Exactly.
0:01:32 > 0:01:34- This is the breast. - We're going to get the prosciutto
0:01:34 > 0:01:36and use it like a seasoning.
0:01:36 > 0:01:38- Prosciutto is quite salty.- OK.
0:01:38 > 0:01:40When you cook the chicken with the prosciutto,
0:01:40 > 0:01:43it'll season the chicken breast and keep it nice and juicy with the mascarpone
0:01:43 > 0:01:46that we're going to put in with the rosemary and lemon.
0:01:46 > 0:01:49- Yeah.- And you'll get the nice cooked leg, as well.
0:01:49 > 0:01:52- If you're worried about doing this, get your butcher to do it.- Yeah.
0:01:52 > 0:01:54You want him to de-bone half a chicken.
0:01:54 > 0:01:57- De-bone half a chicken and take the leg bone out.- Right, OK.
0:01:57 > 0:02:01Can I get the student behind the counter at the supermarket to do that?
0:02:01 > 0:02:03Get your butcher to do that, really.
0:02:03 > 0:02:06- So let's make the mascarpone mix first.- OK. - Just put that into a bowl.
0:02:06 > 0:02:09- Can you chop some rosemary? - I can chop some rosemary.
0:02:09 > 0:02:13We need a bit of lemon, lemon zest and lemon juice.
0:02:13 > 0:02:15So, just zest that.
0:02:15 > 0:02:19Now, what is nice about the mascarpone is the mascarpone,
0:02:19 > 0:02:22when it cooks in the pan, it kind of congeals
0:02:22 > 0:02:25and you get these lovely kind of nuggets.
0:02:25 > 0:02:27It's different to sort of creme fraiche, isn't it?
0:02:27 > 0:02:30- It's completely different. It's more of a cheese. - It holds better.
0:02:30 > 0:02:33And do you think this cheese... There's quite a high fat content.
0:02:33 > 0:02:36Very high fat content. mascarpone is very, very unhealthy!
0:02:38 > 0:02:41Like he says. It literally is about half fat, isn't it?
0:02:41 > 0:02:45- I think it's like 58% fat.- But it is fantastic. It's fantastic stuff.
0:02:45 > 0:02:47You can get some less fatty ones.
0:02:47 > 0:02:50You don't want to use cottage cheese, do you?
0:02:50 > 0:02:52- No! Can I have some black pepper? - Yep, black pepper.
0:02:52 > 0:02:54- Chuck the rosemary in.- Rosemary.
0:02:54 > 0:02:57OK, so, the most important part of this dish
0:02:57 > 0:03:00is to make sure that the mascarpone stays intact through the cooking.
0:03:00 > 0:03:06You want to open the chicken breast out with the skin inside there,
0:03:06 > 0:03:07so you get a little kind of pocket.
0:03:07 > 0:03:13- Right.- And then put the prosciutto in, into the breast.
0:03:13 > 0:03:16So it's kind of like an Italian Kiev.
0:03:16 > 0:03:20See, everybody is jumping on this European wagon.
0:03:20 > 0:03:23If you want a foolproof Kiev technique, talk to me, darling.
0:03:23 > 0:03:27I don't think it's a chicken Kiev, but I know where you're coming from.
0:03:27 > 0:03:29OK, so you put the mascarpone in.
0:03:29 > 0:03:31Then use the prosciutto to,
0:03:31 > 0:03:35kind of, seal it. So you end up with this big lump of mascarpone.
0:03:35 > 0:03:38- Can you see that?- Yes. - That's the mascarpone there.
0:03:38 > 0:03:42There's also a great way of doing that with the chicken whole? You can loosen up the skin underneath.
0:03:42 > 0:03:47Classically, they put the ham between the chicken breast and then you put, like, truffles and butter
0:03:47 > 0:03:48and all that kind of thing.
0:03:48 > 0:03:51But this is like a really simple way you can do it.
0:03:51 > 0:03:53- So you just keep it nice and moist? - It keeps it moist.
0:03:53 > 0:03:59That's the whole point. It sort of bastes it during the cooking. Again, prosciutto in, on the leg.
0:04:00 > 0:04:04Nice bit of mascarpone, fold it over and stuff that all in. Just wash my hands.
0:04:04 > 0:04:06Now, is this one or two portions?
0:04:06 > 0:04:09This is probably two, because it's quite a big chicken.
0:04:09 > 0:04:12- You can get a smaller chicken. - Where I come from, that's one.
0:04:12 > 0:04:14That's one - that's a starter!
0:04:16 > 0:04:19Salt, black pepper.
0:04:19 > 0:04:22Right, now, we just want to get a very hot pan, a bit of olive oil.
0:04:22 > 0:04:26If you use butter, it's going to burn, so you need to use oil.
0:04:26 > 0:04:30I'm going to start our broccoli. You've got some purple sprouting broccoli here.
0:04:30 > 0:04:34You've got purple sprouting broccoli and you've got Romanesque broccoli.
0:04:34 > 0:04:37It's more like a cauliflower, and it looks more like cauliflower,
0:04:37 > 0:04:41but it tastes like broccoli. And you've got purple sprouting broccoli.
0:04:41 > 0:04:43It's amazing stuff, when you see it. It's fantastic.
0:04:43 > 0:04:46- Kind of weird.- Like a chameleon. - A chameleon's eye, exactly.
0:04:46 > 0:04:48So let's put the chicken in.
0:04:48 > 0:04:50It's very important to get the skin nice and crispy,
0:04:50 > 0:04:53so I'm going to leave that to cook for a minute or two.
0:04:53 > 0:04:57Would you ever cook this whole, like cauliflower or just take the...?
0:04:57 > 0:04:59- I think just take the florets off. - Just blanch them quickly?
0:04:59 > 0:05:03It's very nice - anchovies are very nice with it.
0:05:03 > 0:05:08Classically, you'd probably do like orechiette with Romanesco
0:05:08 > 0:05:10and anchovy and garlic and use it like a pasta sauce.
0:05:13 > 0:05:17- So that's sealing away.- I think broccoli, we should use more of.
0:05:17 > 0:05:21I think that a lot of people don't really eat it, because it's part of that sort of brassica family.
0:05:21 > 0:05:25- It's so sweet. Simply boiled...- Don't overcook it.- Don't overcook it.
0:05:25 > 0:05:28You can do lots of things - cream, you can add all manner of stuff.
0:05:28 > 0:05:31Just boil it and dress it with some olive oil, it's just delicious,
0:05:31 > 0:05:34particularly with this dish because it's quite fatty.
0:05:34 > 0:05:36We're going to make a sauce, as well, to go with the chicken.
0:05:36 > 0:05:40I've actually tried growing this at home, and I found it quite difficult.
0:05:40 > 0:05:45If you can give me any tips, then please give us a ring.
0:05:45 > 0:05:46I find it quite difficult to grow.
0:05:46 > 0:05:50Going to pop this in the oven now. It's got a nice seal on the skin.
0:05:50 > 0:05:52So you're going to cook that on the skin side?
0:05:52 > 0:05:56Cook on the skin side for about five minutes, then turn it over.
0:05:56 > 0:05:59Look at the chicken. You've got this lovely juice there,
0:05:59 > 0:06:02which is all, kind of, like reduced chicken gravy.
0:06:02 > 0:06:04I spoke to our guests about travelling.
0:06:04 > 0:06:09You've been away quite recently, somewhere quite unusual.
0:06:09 > 0:06:13I went to St Moritz, and I was guest chef at the St Moritz Food Festival.
0:06:13 > 0:06:17We had this amazing... The last day was amazing.
0:06:17 > 0:06:20We had cooked this, we did one of the courses. I had the canape course.
0:06:20 > 0:06:23It was a, kind of, duff deal.
0:06:23 > 0:06:272000 canapes, at seven o'clock in the morning, on the lake,
0:06:27 > 0:06:29which is, like, ten-foot frozen.
0:06:29 > 0:06:31There was 400 people in this tent,
0:06:31 > 0:06:35and we went into the kitchen at seven o'clock, in this tent, and it was absolutely freezing.
0:06:35 > 0:06:38I had, sort of five chef's jackets on and salopettes,
0:06:38 > 0:06:40at seven o'clock in the morning,
0:06:40 > 0:06:43trying to do these little canapes. Absolute nightmare.
0:06:43 > 0:06:44But it was good fun.
0:06:44 > 0:06:46So, anyway, we've got our chicken here.
0:06:46 > 0:06:47Broccoli's just cooking away.
0:06:47 > 0:06:51So, squeeze of lemon juice into the chicken. Get those little bits out.
0:06:51 > 0:06:53Then we're going to get some nice -
0:06:53 > 0:06:56for this mascarpone cream, we're going to, sort of, make the sauce.
0:06:56 > 0:06:59So the sauce is basically made out of the mascarpone, as well?
0:06:59 > 0:07:03- Yeah, but it's also made out of the, kind of, cooking juices.- Yeah.
0:07:04 > 0:07:06So you've drained off the fat.
0:07:06 > 0:07:10I've drained of the fat, because you will get the fat from the chicken,
0:07:10 > 0:07:14and just, sort of, emulsify that together.
0:07:14 > 0:07:15- Broccoli doesn't want very long?- No.
0:07:15 > 0:07:18You mentioned a great pasta dish with broccoli, as well.
0:07:18 > 0:07:24Broccoli with anchovy and chili and orecchiette is a very nice one.
0:07:24 > 0:07:28- OK.- So what shape's the orecchiette?
0:07:28 > 0:07:32It's the shape of pasta where you put the thumb on the pasta and you get...
0:07:32 > 0:07:35- It's like an ear, is it? - Like an ear, exactly.
0:07:35 > 0:07:40Right, so, finish off this. Olive oil.
0:07:40 > 0:07:44Olive oil. It's very simple. Salt and pepper. Look at those colours - beautiful.
0:07:44 > 0:07:45It's fantastic, isn't it?
0:07:48 > 0:07:51- Then, a nice, sharp knife. - Give it a quick mix.
0:07:51 > 0:07:54Just going to cut the chicken in half so you can see what it looks like.
0:07:54 > 0:07:57This is enough for two, really. As it's for you.
0:08:00 > 0:08:05Look at the colour of that. Just, literally, broccoli should be like this.
0:08:05 > 0:08:07And I love these little...
0:08:07 > 0:08:10So, look at the skin. It's all, kind of, crispy and moist.
0:08:10 > 0:08:12There we go.
0:08:12 > 0:08:16Cut this in half. Cut the leg first.
0:08:16 > 0:08:19So you can see the prosciutto in there?
0:08:22 > 0:08:27And then the breast, which should be really succulent. There we go.
0:08:27 > 0:08:30- That's a proper portion, isn't it? - It's a huge portion, that one.
0:08:30 > 0:08:35- That's a Yorkshire portion. - Don't get that in his restaurant! I've been there.
0:08:35 > 0:08:37And then finish off with the sauce.
0:08:37 > 0:08:40The secret is don't boil it because it'll split, or not?
0:08:40 > 0:08:42Just be careful not to go too much, because it will split,
0:08:42 > 0:08:45you're absolutely right. And there you have it.
0:08:45 > 0:08:49- Theo, remind us what that is. - That's pan-roasted chicken stuffed with prosciutto and mascarpone
0:08:49 > 0:08:53with rosemary and two types of broccoli, purple sprouting and Romanesco.
0:08:53 > 0:08:56You look at it. I'm going to grab that bit of chicken. Enjoy.
0:08:59 > 0:09:01Mm-mm-mm.
0:09:02 > 0:09:07It is delicious. Hope you're feeling hungry. Look at that.
0:09:07 > 0:09:08Me first?
0:09:08 > 0:09:10Yeah, dive in. Tell us what do you think.
0:09:10 > 0:09:14- Here we go. - Basically, that chicken, that idea of lemon and mascarpone,
0:09:14 > 0:09:17could you do it with something else? It wouldn't work very well with game.
0:09:17 > 0:09:21No, the only thing you can really do that with is probably guinea foul,
0:09:21 > 0:09:24- which it would be even nicer with because it's much darker meat. - Thank you.
0:09:26 > 0:09:29- Delicious.- Like that?- Mmm.
0:09:29 > 0:09:32Is it something you would attempt to make at home?
0:09:32 > 0:09:36You're quite busy, you guys, but is it something you'd ever try?
0:09:38 > 0:09:42I wish I could do that. God, the sauce is incredible.
0:09:42 > 0:09:46The sauce really makes it. Having something simple like broccoli, it, kind of, goes together.
0:09:46 > 0:09:48It's not heavy.
0:09:48 > 0:09:51Simple flavours, mascarpone, a little bit of rosemary and lemon.
0:09:51 > 0:09:53I've recorded this so I'll do it with you.
0:09:57 > 0:10:01Coming up, I'll be cooking salmon for actor Robert Webb,
0:10:01 > 0:10:04but first, here's the brilliant Rick Stein.
0:10:04 > 0:10:08One of my favourite places on the West Coast of Scotland is Loch Fyne.
0:10:08 > 0:10:12I first came here about 18 years ago to find out what the oysters were like.
0:10:12 > 0:10:15I met up with one of my great seafood heroes, Johnny Noble.
0:10:17 > 0:10:20'Johnny's a Scottish laird and an oyster farmer,
0:10:20 > 0:10:23'but he also produces smoked salmon and mussels.'
0:10:23 > 0:10:25This is fun.
0:10:25 > 0:10:27What do you think of your own oysters, then?
0:10:27 > 0:10:31I think, of course, entirely unprejudiced, that they're the best in the world.
0:10:31 > 0:10:33Do you?
0:10:33 > 0:10:37- I seriously do. - Can you tell the difference?- Yeah.
0:10:37 > 0:10:40There's a special taste in Loch Fyne.
0:10:40 > 0:10:45There's no doubt there is in other lochs and other waters,
0:10:45 > 0:10:50but there's a special taste to do with the salinity.
0:10:50 > 0:10:53It's as if you could taste the loch.
0:10:53 > 0:10:56You can't really describe taste too easily.
0:10:56 > 0:11:01I know lots of people try and they normally get it hopelessly muddled.
0:11:01 > 0:11:04But it is the very essence of the sea and, to me...
0:11:04 > 0:11:07Like we export to Hong Kong, Singapore,
0:11:07 > 0:11:11when I sample one of our oysters
0:11:11 > 0:11:14in the captain's room at the Mandarin,
0:11:14 > 0:11:18I shut my eyes and it's so evocative
0:11:18 > 0:11:20that I could be back here.
0:11:20 > 0:11:22- Oh, that's lovely.- Yeah, yeah.
0:11:22 > 0:11:25And the West Coast of Scotland
0:11:25 > 0:11:29is probably the richest potential for quality shellfish growing
0:11:29 > 0:11:31in the world.
0:11:31 > 0:11:33Further down the loch,
0:11:33 > 0:11:37Gordon Goldsworthy grows scallops in lantern nets.
0:11:37 > 0:11:40'It's such a sensible way of growing them,
0:11:40 > 0:11:43'far better than dredging up the seabed.'
0:11:43 > 0:11:46There's no doubt that, if it's managed properly,
0:11:46 > 0:11:50you can farm scallops successfully.
0:11:50 > 0:11:52What do they feed on, then?
0:11:52 > 0:11:56Scallops are filter feeding animals, and they feed on,
0:11:56 > 0:12:02if you like, microscopic plants known as phytoplankton in the sea.
0:12:02 > 0:12:06Much in the same way as sheep and cows are grazing on grass,
0:12:06 > 0:12:11the scallops are grazing, if you like, on the grass of the sea.
0:12:11 > 0:12:12So they're primary producers.
0:12:12 > 0:12:17They can produce a beautiful white protein, which everyone wants.
0:12:17 > 0:12:21No bones, sweet meat. Absolutely fantastic.
0:12:21 > 0:12:25It's all done without the use of any chemicals or feed
0:12:25 > 0:12:29- or pollution or anything. Do you want to pick one?- Yeah!
0:12:29 > 0:12:32That one there seems to be beckoning.
0:12:32 > 0:12:37- Can I open it?- Yeah, sure.- Thanks.
0:12:37 > 0:12:40Don't know if I am doing this the right way, but...
0:12:41 > 0:12:42Soon find out.
0:12:42 > 0:12:47God, they're so clean. There's no grit in them.
0:12:47 > 0:12:50Yeah, that's right. They're never on the seabed.
0:12:50 > 0:12:54Never on the bed? God, look at that. And the roe.
0:12:54 > 0:12:57It's a, sort of, seafood lover's delight, this.
0:12:57 > 0:13:00Let's get that roe out, as well.
0:13:00 > 0:13:02Fantastic. Look at that.
0:13:05 > 0:13:09Get rid of that. You could eat the whole lot, let alone...
0:13:09 > 0:13:12Do you mind if I just cut into this one, then?
0:13:12 > 0:13:17Just try it. Gosh, they're sensational.
0:13:17 > 0:13:21I mean, that is a, sort of, serious seafood moment for me.
0:13:21 > 0:13:25Just looking down in the depths of that water, it's so clean.
0:13:25 > 0:13:31It's just reflected in that taste. It's so salty and so sweet.
0:13:33 > 0:13:35You wouldn't want them any other way.
0:13:35 > 0:13:38I'm never going to cook another scallop.
0:13:38 > 0:13:41I was in the restaurant a couple of weeks ago,
0:13:41 > 0:13:44and I suppose I could say I was a bit disappointed
0:13:44 > 0:13:47to hear a woman say that she wouldn't have the scallops,
0:13:47 > 0:13:51when she was reading the menu, because they were too plain.
0:13:51 > 0:13:55She wanted something, sort of, complicated and covered in garnish
0:13:55 > 0:13:57and all that sort of stuff.
0:13:57 > 0:14:01I'm not saying that I'll always like my seafood very simple,
0:14:01 > 0:14:04but I tend to prefer it like that.
0:14:04 > 0:14:09This dish, grilled scallops, with roasted hazelnut and coriander butter,
0:14:09 > 0:14:12is exactly that, and they're done in the shell.
0:14:12 > 0:14:13That looks great.
0:14:13 > 0:14:18So, first I put some roasted hazelnuts into a food processor.
0:14:18 > 0:14:23Now, I roasted the hazelnuts for about ten, 15 minutes in a moderate oven.
0:14:23 > 0:14:27The thing about roasting hazelnuts with the coriander in this butter
0:14:27 > 0:14:30is they work together in a sort of elusive, magical way,
0:14:30 > 0:14:33and with the sweetness of the scallops,
0:14:33 > 0:14:36it is simple, but it's just very effective.
0:14:36 > 0:14:38Next, I add some shallot.
0:14:38 > 0:14:40About one shallot, chopped up into four bits
0:14:40 > 0:14:44to make it easy to whizz up in the food processor.
0:14:44 > 0:14:48And now some lemon juice, about the juice of half a lemon,
0:14:48 > 0:14:50and that just cuts the richness of the butter.
0:14:50 > 0:14:54Now, a great deal of parsley and a great deal of coriander,
0:14:54 > 0:14:57big handfuls, equal quantities of both.
0:14:57 > 0:15:00Now some salt, quite a lot of salt.
0:15:00 > 0:15:02I'm going to use unsalted butter later on,
0:15:02 > 0:15:06so I'm going to compensate with extra amounts of salt.
0:15:06 > 0:15:09Fresh pepper, freshly ground pepper next.
0:15:09 > 0:15:12Quite a few turns of the pepper mill.
0:15:12 > 0:15:15And now for the butter, unsalted butter.
0:15:15 > 0:15:17It has a much better flavour for this dish.
0:15:17 > 0:15:22Lid on the food processor and blend everything till it's nice and smooth.
0:15:22 > 0:15:24That'll take about a minute or so.
0:15:28 > 0:15:30And now for the scallops.
0:15:30 > 0:15:33You have to buy scallops that are still in the shell for this dish.
0:15:33 > 0:15:36The shell adds so much value, I think, to it.
0:15:36 > 0:15:39Take about six scallops on a tray
0:15:39 > 0:15:42and a good dollop of the butter on each one of them.
0:15:42 > 0:15:44Then slide under a grill.
0:15:44 > 0:15:46Don't get it too high up against the heat,
0:15:46 > 0:15:50because you want the scallop to cook without burning the butter and the parsley,
0:15:50 > 0:15:52so about midway up the grill.
0:15:52 > 0:15:55You need to grill those for about five minutes,
0:15:55 > 0:15:58maybe a bit longer, depending on the heat of your grill.
0:15:58 > 0:16:01I always find the smell of hot shells are sort of...
0:16:01 > 0:16:04I once said in an earlier programme, it smells like hot beaches to me.
0:16:04 > 0:16:06It just makes so much difference.
0:16:06 > 0:16:11I don't think people really realise the effect that a smell of a lobster shell
0:16:11 > 0:16:14or a mussel shell, or in this case, a scallop shell,
0:16:14 > 0:16:16the effect it has on the dish.
0:16:16 > 0:16:17It just adds so much value.
0:16:22 > 0:16:25Lochs like Loch Fyne are really the domain of little boats.
0:16:25 > 0:16:28Little boats that can go creeling for langoustines.
0:16:28 > 0:16:32Look at the size of that. It's like a small lobster.
0:16:33 > 0:16:36If they just kept the loch to 16-18 foot boats,
0:16:36 > 0:16:39and banned the big trawlers from dredging it up,
0:16:39 > 0:16:42just think how prolific it could be.
0:16:42 > 0:16:46I asked Johnny to give us a tableful of what the loch contains.
0:16:46 > 0:16:50Beautiful langoustines, smoked herrings, smoked queenies,
0:16:50 > 0:16:54lobsters, velvet crabs. The Spanish adore those.
0:16:54 > 0:17:00Why don't we eat them? I'm thinking of Galicia and glasses of Albarino.
0:17:00 > 0:17:03And the mussels, with their lovely orange flesh.
0:17:03 > 0:17:07They're grown here in Loch Fyne, too, on ropes.
0:17:07 > 0:17:10And this is the latest way of harvesting them.
0:17:10 > 0:17:13Their shells are really thin and their meats are fat,
0:17:13 > 0:17:18because they don't have all the stress of being battered around in the tides.
0:17:18 > 0:17:20And they're really quite clean.
0:17:20 > 0:17:22It's amazing how mussels have caught on.
0:17:22 > 0:17:26Of all seafood in this country, they're the sort of litmus test.
0:17:26 > 0:17:29I remember when it was seriously avant-garde
0:17:29 > 0:17:33to have a plate of moules marinieres, but how things have changed.
0:17:34 > 0:17:38I got this recipe out of Jane Grigson's fish cookery book,
0:17:38 > 0:17:41which is actually, I think, my all-time favourite.
0:17:41 > 0:17:42It's called mussel loaves.
0:17:42 > 0:17:47But I think it's an occasion where the French sounds more romantic,
0:17:47 > 0:17:51moules en croustade. You think, I like the sound of that!
0:17:51 > 0:17:55Funnily enough, when I told my wife Jill I was doing this dish
0:17:55 > 0:17:58for the TV series, she said, "Oh, that sounds a bit '70s."
0:17:58 > 0:18:04I said, "Precisely! That's exactly what it is and jolly good, too!"
0:18:04 > 0:18:05So that's that one done.
0:18:05 > 0:18:08So now what I'm going to do is get some melted butter
0:18:08 > 0:18:14and coat the inside of these croustade with butter.
0:18:14 > 0:18:18And then I'm going to pop them in the oven, just to crisp them up.
0:18:20 > 0:18:23And now to do the mussels. Just open a bit of white wine here.
0:18:23 > 0:18:27The wine gives them a bit of steam to start with.
0:18:27 > 0:18:30And then just add the mussels.
0:18:31 > 0:18:33Put a lid on.
0:18:33 > 0:18:35Give it a good shake.
0:18:35 > 0:18:38And let the steam do the business, cook them.
0:18:38 > 0:18:42You get all the lovely liquor out of the mussels which is the basis
0:18:42 > 0:18:47of any sauce, I think, any sauce that you're going to cook with mussels. There we go.
0:18:47 > 0:18:50Just pour those through this colander.
0:18:51 > 0:18:56OK, I'm just going to pick the meats out of these mussels. Easy job to do.
0:18:56 > 0:18:58It's a lovely day outside today.
0:18:58 > 0:19:01You know when the tide's high on a warm day like this,
0:19:01 > 0:19:04there's this lovely warm smell of seawater, love that.
0:19:04 > 0:19:07The next thing is, I'm going to slice up some leeks
0:19:07 > 0:19:10into very, very small pieces,
0:19:10 > 0:19:12and then sweat them off in a bit of butter,
0:19:12 > 0:19:16which is a technical term for reducing them,
0:19:16 > 0:19:20cooking them very gently so they go into what the French call a fondue.
0:19:20 > 0:19:25They've always got these great words. It's a sort of sauce, almost.
0:19:25 > 0:19:27And now I'm just going to add some mussel juice.
0:19:27 > 0:19:31The mussel juice to me is the most important flavouring element of this whole dish.
0:19:31 > 0:19:36Just stir that in. And now some butter, about three ounces of butter.
0:19:36 > 0:19:39It's quite rich, this dish. But it's British.
0:19:40 > 0:19:46So, just stir that in, melting in nicely. Liaising nicely.
0:19:46 > 0:19:50And now some cream, about a couple of tablespoons of cream. In that goes.
0:19:50 > 0:19:55And now some beurre manie, just about a teaspoon or so of it.
0:19:55 > 0:19:57Beurre manie just means kneaded butter in French,
0:19:57 > 0:20:00and it's just a mixture of softened butter and flour.
0:20:00 > 0:20:03It's an excellent way of giving a sauce a little bit of thickening.
0:20:03 > 0:20:06That's fine, and now the mussels. Tip those in, stir them in gently,
0:20:06 > 0:20:09I don't want to break up the meats at all.
0:20:09 > 0:20:13It's very nice. Smelling good, too.
0:20:13 > 0:20:17And now a great big wodge of chopped-up chives,
0:20:17 > 0:20:20fresh chives like that.
0:20:21 > 0:20:25Just stir that in. And that's done, that's ready.
0:20:26 > 0:20:32Now, let's get the buns out of the oven. There they are, nice and crisp.
0:20:33 > 0:20:36Just stick those on my worktop.
0:20:37 > 0:20:43And now just fill, fill them with this lovely mussel mixture.
0:20:43 > 0:20:45I know this is quite old-fashioned, this sort of dish.
0:20:45 > 0:20:47It's what I'd call the best sort of pub food,
0:20:47 > 0:20:50it's the sort of thing we sell in our cafe.
0:20:50 > 0:20:54I wonder if these sort of dishes will come back into general fashion?
0:20:54 > 0:20:58At the moment everybody's into fusion cooking,
0:20:58 > 0:21:01but I suspect that will probably go the same way
0:21:01 > 0:21:03as Nouvelle Cuisine went.
0:21:03 > 0:21:05Out the door, basically.
0:21:05 > 0:21:07And we'll be left with sort of local food like this.
0:21:15 > 0:21:19Why is it we all seem to want to rush off to hot Mediterranean beaches,
0:21:19 > 0:21:23and sit cheek-by-jowl with lots of other people,
0:21:23 > 0:21:27when there's places in Britain like the West Coast of Scotland?
0:21:27 > 0:21:29It's so good for the soul.
0:21:29 > 0:21:32But this is a seafood lover's search for Nirvana.
0:21:32 > 0:21:35And the one worrying thing about this paradise
0:21:35 > 0:21:38is that there is very little fish to be had here.
0:21:38 > 0:21:40Certainly lobsters are getting scarce,
0:21:40 > 0:21:43but there are a few surprises.
0:21:43 > 0:21:46A fisherman's just given me all these squat lobsters.
0:21:46 > 0:21:48They're still alive, some of them.
0:21:48 > 0:21:51I'm going to have to cook them fairly quick, they don't keep very well.
0:21:51 > 0:21:52Do you catch many of these?
0:21:52 > 0:21:55Well, I don't fish for them, but if I wanted to catch them,
0:21:55 > 0:21:58I could catch a hell of a lot of them.
0:21:58 > 0:22:01- Why don't you fish for them? - There's no market for them.
0:22:01 > 0:22:04You should go out and buy these squat lobsters.
0:22:04 > 0:22:07The recipe I like is based on potted shrimps.
0:22:07 > 0:22:10You take about a pound and a half of squat lobsters,
0:22:10 > 0:22:16and you boil them in well-salted water for about 3 to 4 minutes only.
0:22:16 > 0:22:18Then you go through all the laborious business
0:22:18 > 0:22:21of taking the tails off and taking the shells off them.
0:22:21 > 0:22:25It leaves you with about 6 to 8 ounces of squat lobster meat.
0:22:25 > 0:22:30Now you take a block of butter and just melt it very gently
0:22:30 > 0:22:34in a saucepan and add some finely chopped fresh ginger and lemon juice.
0:22:34 > 0:22:38Then you drop in your squat lobster tails,
0:22:38 > 0:22:41stir them around a little bit and just leave them
0:22:41 > 0:22:45to infuse in the butter and ginger and lemon juice for about a minute.
0:22:45 > 0:22:50Now you take some very, very finely sliced basil, not a lot,
0:22:50 > 0:22:53just about half a dozen leaves, and stir them in.
0:22:53 > 0:22:56Then you pour the butter and squat lobster mixture
0:22:56 > 0:23:00into your ramekins and leave them in the fridge to set.
0:23:00 > 0:23:01And to eat?
0:23:01 > 0:23:04I like to turn them out of the ramekins onto a plate,
0:23:04 > 0:23:09and just eat them with plenty of very thinly sliced brown toast and butter.
0:23:09 > 0:23:11They're just delicious.
0:23:13 > 0:23:16Of all the places I went to on my journey,
0:23:16 > 0:23:19the Summer Islands were the most magical.
0:23:19 > 0:23:20And as if by magic,
0:23:20 > 0:23:25I found a little cafe serving just the sort of seafood I wanted.
0:23:27 > 0:23:32'Well, this is Achiltibuie smoked salmon, and it's quite special.
0:23:32 > 0:23:33'Well, it should be quite special'
0:23:33 > 0:23:38because Achiltibuie is beautiful, it looks out over the Summer Isles.
0:23:38 > 0:23:42The reason it's special is it's smoked over whiskey cask shavings,
0:23:42 > 0:23:46and it's cured with molasses, juniper berries and rum,
0:23:46 > 0:23:50as opposed to just salt, which most smoked salmon is cured with.
0:23:50 > 0:23:55But I'm eating it here in this little cafe just a few miles up from Achiltibuie,
0:23:55 > 0:23:59and I just saw this sign which said "seafood, tea and coffees".
0:23:59 > 0:24:02I just thought, "Well, I'll just see what they've got," I walked in,
0:24:02 > 0:24:05just totally unprepossessing sort of place.
0:24:05 > 0:24:08But they had this smoked salmon and they had the langoustines,
0:24:08 > 0:24:11and they had the mussels out of the local loch.
0:24:11 > 0:24:15And I thought, this is the sort of place I'm looking for.
0:24:15 > 0:24:18A place that just serves what the local fishermen are catching.
0:24:18 > 0:24:21That's all I ask, nothing more.
0:24:36 > 0:24:38OK, well, at this time of year in Cornwall,
0:24:38 > 0:24:41life's a beach, if you know what I mean.
0:24:41 > 0:24:44I know no better dish to cook on a beach for surfers
0:24:44 > 0:24:48and people like that than fish tacos. So here we go.
0:24:48 > 0:24:52First of all, I'm going to cook some fish in a bit of batter.
0:24:52 > 0:24:56It's monkfish which is ideal for this dish because it's nice and firm,
0:24:56 > 0:25:00and I'm looking for a firm, good, chewy fish for these tacos.
0:25:00 > 0:25:05I got the idea for these tacos from a friend of mine who'd been surfing
0:25:05 > 0:25:08out in Mexico, it's called the Baja California,
0:25:08 > 0:25:10it's that sort of little finger of land
0:25:10 > 0:25:14that stretches out in the Pacific from the rest of Mexico.
0:25:14 > 0:25:17He said there's these fantastic dishes of tacos
0:25:17 > 0:25:20that you can get on the beach. And it fired my imagination.
0:25:20 > 0:25:23I thought, I love tacos anyway,
0:25:23 > 0:25:26those sort of Mexican tortillas with things in it.
0:25:26 > 0:25:30The idea of fish tacos, they probably use snapper there,
0:25:30 > 0:25:32but I'm using monkfish -
0:25:32 > 0:25:34it just appealed to me.
0:25:34 > 0:25:36So I thought this all up. I haven't actually got the recipe,
0:25:36 > 0:25:39but I know there'd be some sort of salsa in there,
0:25:39 > 0:25:40so that's what I'm making now.
0:25:40 > 0:25:44In there I put lots of red onions and some tomatoes,
0:25:44 > 0:25:49and bungs of chilli, because I know the Mexicans love chilli and so do I.
0:25:49 > 0:25:51Here we go.
0:25:51 > 0:25:53These aren't particularly hot ones,
0:25:53 > 0:25:56but some of those Mexican ones will blow the top of your head off.
0:25:56 > 0:25:59And now, vibrant flavours like lime juice. I love lime juice in salsa.
0:25:59 > 0:26:04Give that a good squeeze. And plenty of coriander.
0:26:04 > 0:26:05I'll put half that in there.
0:26:05 > 0:26:09And a little bit of sugar, just to bring out the flavour a bit.
0:26:09 > 0:26:11And plenty of salt.
0:26:11 > 0:26:14Just stir that in a bit, and that's all the salsa is.
0:26:14 > 0:26:21And while I was making the salsa, up comes the monkfish fritters.
0:26:21 > 0:26:24Just turn them over a bit.
0:26:24 > 0:26:26I just like the idea, what appealed to me
0:26:26 > 0:26:31was just having fish actually in batter in something like a tortilla.
0:26:31 > 0:26:34And what I'm going to do is just ask...
0:26:34 > 0:26:37Let's just make this up first, I'm just going to ask Rudy,
0:26:37 > 0:26:40the Australian lifeguard on this beach, to come up and try one
0:26:40 > 0:26:44because I have a feeling he's probably been to the Baja.
0:26:44 > 0:26:47Because these Australians are like swallows,
0:26:47 > 0:26:49they come and spend the summer here,
0:26:49 > 0:26:53then they go off to more exotic climates in the winter.
0:26:53 > 0:26:56So in there first of all I put some sliced lettuce,
0:26:56 > 0:26:58then some of these bits of fish.
0:26:58 > 0:27:04And then lots and lots of salsa. Rudy?
0:27:04 > 0:27:06This is a bit of soured cream to go on the top.
0:27:06 > 0:27:10Do you want to come up here and try this taco?
0:27:10 > 0:27:12- Sure.- There you are.
0:27:12 > 0:27:15It's a fish taco from the Baja, have you been down there?
0:27:15 > 0:27:19- Yeah, down through Baja? Sure. - Have you tried these down there?
0:27:19 > 0:27:22I've tried many varieties of taco before down in Baja.
0:27:22 > 0:27:25- Have you tried a fish taco? - A fish taco? You got it, I have.
0:27:25 > 0:27:30So where would you eat that down there? What do you think?
0:27:30 > 0:27:34I think it's lovely. It's not as oily as down in Baja.
0:27:34 > 0:27:37Chalky, you won't like it cos it's got lots of chilli in it.
0:27:37 > 0:27:40You can have a bit of the fish, all right?
0:27:42 > 0:27:46That's your first taco. I just say this is great beach food, don't you?
0:27:46 > 0:27:51- Simple.- Yeah.- Easy to do. It's plain, simple and it's lovely.
0:27:52 > 0:27:55I'd just like to set up a little store at Constantine...
0:27:55 > 0:27:58I can see it - mariachi bands, have a palapa down here,
0:27:58 > 0:28:00a few sombreros, we'll have a ball.
0:28:00 > 0:28:02- And a few beers.- Lots of them!
0:28:02 > 0:28:05Mas cerveza, por favor! We got it.
0:28:09 > 0:28:11"'I'm free, I'm free!'
0:28:11 > 0:28:12"The open air was warm
0:28:12 > 0:28:16"And heavy with the scent of flowering mint,
0:28:16 > 0:28:20"And beetles waved on bending leagues of grass,
0:28:20 > 0:28:24"And all the baking countryside was kind."
0:28:24 > 0:28:27Some people accuse Betjeman of being too simple,
0:28:27 > 0:28:30but isn't it that simple detail that tells it all?
0:28:30 > 0:28:33And it's just the same with cooking.
0:28:33 > 0:28:35This is what Cornwall is all about to me.
0:28:35 > 0:28:38It's this lovely smell you get in off the sea,
0:28:38 > 0:28:41it's so sort of bright and sunny and cheerful.
0:28:41 > 0:28:45And food reflects the way you feel sometimes.
0:28:45 > 0:28:48The dishes I really think about being in summer
0:28:48 > 0:28:50are things like salmon and lobster.
0:28:50 > 0:28:55And, well, salmon in particular, we have really nice salmon here,
0:28:55 > 0:29:01it's wild salmon, and it's got that wonderful slightly nutty taste about it.
0:29:01 > 0:29:04Farmed salmon? It's OK, it's OK.
0:29:04 > 0:29:09But the wild thing's got this sort of nuts, it's sweet nuts.
0:29:09 > 0:29:13What I do is I take some champagne - it's a bit posh.
0:29:13 > 0:29:14I make a sauce,
0:29:14 > 0:29:18I put some fish stock in which I make with turbot bones, Dover sole bones.
0:29:18 > 0:29:22And a bit of cream, a little bit of butter in a pan,
0:29:22 > 0:29:25and just let it reduce down with some champagne.
0:29:25 > 0:29:27When I wrote this recipe,
0:29:27 > 0:29:30I said, you just use a little bit of champagne for this recipe.
0:29:30 > 0:29:32You're going to have to open a bottle.
0:29:32 > 0:29:34Now, what are you going to do with the rest?
0:29:36 > 0:29:39So there's the sauce, all coming down nicely.
0:29:39 > 0:29:42And then you just take some salmon, a big fillet,
0:29:42 > 0:29:48an eight or nine pound salmon, so you've got a two, three pound fillet.
0:29:48 > 0:29:52And you just cut really thick, juicy cross fillets,
0:29:52 > 0:29:54I can't remember what the French word is.
0:29:54 > 0:29:59And you fry them very quickly in a pan, just salt and pepper.
0:29:59 > 0:30:01Cook them for no more than a minute on either side.
0:30:01 > 0:30:04Now the point of that is so that they're still almost raw
0:30:04 > 0:30:08on the inside, because salmon, it's like tuna
0:30:08 > 0:30:13and one or two other fish that really, really benefit from being undercooked.
0:30:13 > 0:30:16So it's just sort of whizz, whizz, then out of the pan
0:30:16 > 0:30:18while you finish off the sauce.
0:30:18 > 0:30:20What you do is take some double cream,
0:30:20 > 0:30:24and you pour some more champagne with the double cream and a bit of salt,
0:30:24 > 0:30:29and whisk, whisk, whisk until it's all light and fluffy and peaky.
0:30:29 > 0:30:32Then put some chives in as well, some chopped chives.
0:30:32 > 0:30:36And just take your sauce which is reducing down on the stove top,
0:30:36 > 0:30:40and you whisk in the whipped cream and chives.
0:30:40 > 0:30:44And the whole sauce goes whew...! Right up in a sort of foam.
0:30:44 > 0:30:48As soon as it foams up, on the plate, decorate with a couple of chives,
0:30:48 > 0:30:52and to me, that is just a chef's idea of summer.
0:30:52 > 0:30:55It's a taste of summer. Everything reminds me of summer.
0:31:01 > 0:31:03Now, the sea is such a huge inspiration for many chefs,
0:31:03 > 0:31:06not only Rick. There are loads of things that live in the sea
0:31:06 > 0:31:10or near the sea that are brilliant to cook besides fish and shellfish.
0:31:10 > 0:31:12I've got an unusual ingredient here,
0:31:12 > 0:31:15it's a leaf from a plant called the sea aster or pig's ear,
0:31:15 > 0:31:17which is quite relevant because your play is called...
0:31:17 > 0:31:20- Fat Pig.- Fat Pig!- Indeed.
0:31:20 > 0:31:24- Precisely!- That's brilliant. This is all linking together.
0:31:24 > 0:31:27See, I'm thinking. But this stuff, this is what they call sea aster or pig's ear.
0:31:27 > 0:31:31It's grown on cliffs around Britain and France.
0:31:31 > 0:31:37It's a little salty, very similar to samphire. Have a taste of that.
0:31:37 > 0:31:41You can eat it kind of raw. This stuff is kind of unusual.
0:31:41 > 0:31:43It's got a rocket taste.
0:31:43 > 0:31:48It's strange, because it looks really like a pig's ear(!)
0:31:48 > 0:31:50I don't know, but that's what it's called.
0:31:50 > 0:31:54I don't make the names up, I just cook it! That's all it is.
0:31:54 > 0:31:58Because it's from the sea or near the sea, you can get it from your fishmongers.
0:31:58 > 0:32:03Not down your local supermarket, I doubt, for quite a while yet.
0:32:03 > 0:32:05We'll serve that with salmon, scallops and some bits and pieces.
0:32:05 > 0:32:07I'm going to thinly slice the salmon,
0:32:07 > 0:32:11grill this and serve it with scallops. Place that on there.
0:32:11 > 0:32:14Now, you can't get time to cook much at home,
0:32:14 > 0:32:17because you're probably the busiest guy we had on the show.
0:32:17 > 0:32:19As well as today, you've got two shows.
0:32:19 > 0:32:21I've got a matinee, so I should hold back
0:32:21 > 0:32:25on too much of that wine. It won't be a normal Saturday morning
0:32:25 > 0:32:29where I normally just crack open several bottles.
0:32:29 > 0:32:32But this is your new play, Fat Pig, tell us what it's about.
0:32:32 > 0:32:35Well, it's by the slightly famous
0:32:35 > 0:32:38and posh American author Neil LaBute, and it's about...
0:32:38 > 0:32:42I play this character Tom who meets and falls in love with
0:32:42 > 0:32:46a woman called Helen, who is charming, charismatic, funny, open and great.
0:32:46 > 0:32:52But she's politely described by the stage direction as being "a plus size and then some".
0:32:52 > 0:32:54So she's a bigger lady.
0:32:54 > 0:32:56And Tom and Helen get it together,
0:32:56 > 0:33:00but then Tom works with two rather nasty people in the office
0:33:00 > 0:33:05played by Kris Marshall and... off of My Family and...
0:33:05 > 0:33:09- You've got a great cast in this. - Jo Page off of Gavin And Stacey.
0:33:09 > 0:33:13Who conspire to basically make his life a misery,
0:33:13 > 0:33:16because they don't think he should be going out with a fat girl.
0:33:16 > 0:33:18And then we sort of find out
0:33:18 > 0:33:21whether Tom's going to be brave enough to not care about
0:33:21 > 0:33:26what they, as representing "society", care.
0:33:26 > 0:33:28And it's something new for you.
0:33:28 > 0:33:30We know you from the TV and radio and stuff like that,
0:33:30 > 0:33:33but this is something new.
0:33:33 > 0:33:36Well, it's my first West End show.
0:33:36 > 0:33:40I mean, I did a tour with David at the end of 2006,
0:33:40 > 0:33:42but that was our own stuff, our own material.
0:33:42 > 0:33:45This is a bit further outside my comfort zone.
0:33:45 > 0:33:49I'm playing an American, putting on a funny voice.
0:33:49 > 0:33:52- How are you finding it? - It's great, I really enjoy it.
0:33:52 > 0:33:54Is the stage as hard as people say it is?
0:33:54 > 0:33:56I don't think it's that hard
0:33:56 > 0:33:59if you know what you're doing and you practise!
0:33:59 > 0:34:02It's fine.
0:34:02 > 0:34:05It's a long old run, that's going to be the different thing.
0:34:05 > 0:34:08It's at the Trafalgar Studio, is that quite a large theatre?
0:34:08 > 0:34:10No, it's a 400-seater.
0:34:10 > 0:34:13But the audience, the people on the front row
0:34:13 > 0:34:15are basically on the stage with you.
0:34:15 > 0:34:17Whereas people at the back are sort of up there,
0:34:17 > 0:34:20so you have to play to both audiences.
0:34:20 > 0:34:23So that's worth bearing in mind. You can't do much...
0:34:23 > 0:34:28There's a love scene, you're sort of yelling sweet nothings to make sure they hear at the back.
0:34:28 > 0:34:30I'll just recap what I've done here.
0:34:30 > 0:34:34I've got my scallops and taken the roe off, put it in the pan here
0:34:34 > 0:34:37with some white wine and a touch of double cream.
0:34:37 > 0:34:40I've got the salmon which is grilling under the grill.
0:34:40 > 0:34:43I thinly sliced the salmon, salt and pepper,
0:34:43 > 0:34:46popped it under the grill, three minutes, something like that.
0:34:46 > 0:34:48This is just to make a simple sauce.
0:34:48 > 0:34:51I'm going to take the scallops now and slice these up.
0:34:51 > 0:34:56Basically, this pig's ear, you treat it a bit like spinach.
0:34:56 > 0:34:58Very, very last-minute cooking.
0:34:58 > 0:35:00But with the scallops, a bit of seasoning,
0:35:00 > 0:35:03salt and pepper. Over there.
0:35:03 > 0:35:06And then some olive oil.
0:35:06 > 0:35:08You don't oil the pan, you oil the scallops.
0:35:10 > 0:35:13Give that a quick mix and they go in. There.
0:35:13 > 0:35:17When it comes to cooking, not much success in the kitchen,
0:35:17 > 0:35:20is that right? You called the fire brigade once.
0:35:20 > 0:35:22Yeah, I've never shown that much interest,
0:35:22 > 0:35:24I always think I'm going to burn the place down.
0:35:24 > 0:35:26I did call the fire brigade out.
0:35:26 > 0:35:28It wasn't my fault, I was in the bath
0:35:28 > 0:35:30and my flatmate went out to the launderette
0:35:30 > 0:35:34and she was toasting some muffins and left the grill on and the grill pan caught fire.
0:35:34 > 0:35:38And there was a small fire in the oven and I thought,
0:35:38 > 0:35:41I could take it out, but I don't know how high these flames want to go. It's not a big flat.
0:35:41 > 0:35:43So I called the fire brigade.
0:35:43 > 0:35:47I did the same thing to Claridges, and nearly burnt the whole of Claridges down.
0:35:47 > 0:35:50- With muffins? - Not with muffins, no!
0:35:50 > 0:35:53I called the fire brigade and they told me to evacuate the whole flat
0:35:53 > 0:35:57so everyone was slightly... I must say, I did put some trousers on before I called them.
0:35:57 > 0:36:02- I had to evacuate Mick Jagger! - So that's at home.
0:36:02 > 0:36:05When you go out to eat as well, a few disasters.
0:36:05 > 0:36:09One thing I thought was funny was the old vinegar incident.
0:36:09 > 0:36:12Yeah, there was a time when David and I,
0:36:12 > 0:36:14the first time we got taken out to lunch
0:36:14 > 0:36:17by our producer, we were very small and excitable.
0:36:17 > 0:36:21It was Gareth Edwards, who now makes our sketch show with us.
0:36:21 > 0:36:26I was slightly nervous, and we were out there having this meal.
0:36:26 > 0:36:29And there was a tiny jug of what I thought was white vinegar,
0:36:29 > 0:36:32but actually turned out to be sparkling mineral water.
0:36:32 > 0:36:36So I just poured it on to my chips and it started to sizzle.
0:36:36 > 0:36:39Gareth was polite enough to ignore this and David was just staring
0:36:39 > 0:36:42open-mouthed at me, going, why are you trying to sabotage our career?
0:36:42 > 0:36:45- By behaving like a maniac? - But you were professional though.
0:36:45 > 0:36:48You didn't do anything, just sat and ate your chips.
0:36:48 > 0:36:50"This is what I normally do,
0:36:50 > 0:36:53"just pour sparkling mineral water on my chips, what's the problem?"
0:36:55 > 0:36:58Brilliant. In we go with the butter in here,
0:36:58 > 0:37:01and we've got this pig's ear or sea aster.
0:37:01 > 0:37:05Remember to look out for it because I think it's great stuff, this stuff.
0:37:05 > 0:37:08Need to wash it really well, though. Just saute that off.
0:37:08 > 0:37:10We've got the scallops in here nicely.
0:37:10 > 0:37:15In this pan here, I've got the roe and the gubbins from the scallops.
0:37:15 > 0:37:20I've taken away the outside part and I've got the roe in there,
0:37:20 > 0:37:22just give it a bit with the stick blender
0:37:22 > 0:37:24just to make a nice, lovely little sauce.
0:37:24 > 0:37:27The colour of the sauce will change slightly.
0:37:28 > 0:37:32Plus I'm a Yorkshireman, and you know how I like butter on this show.
0:37:32 > 0:37:35A little knob of butter in there. Give that a quick mix.
0:37:35 > 0:37:37Take that off.
0:37:37 > 0:37:40That's your sauce done. The salmon you see now is cooked.
0:37:40 > 0:37:46Nicely finished off. And all we do with that is lift it onto the plate.
0:37:46 > 0:37:49Do this quite carefully, says he!
0:37:51 > 0:37:56- In fact, you do this in two pieces! - Ideally, in two pieces.
0:37:56 > 0:38:00There you go. Lift that on there. It keeps it nice and fresh
0:38:00 > 0:38:04if you just basically pop it under the grill as it is.
0:38:04 > 0:38:08And then the sauce can go in here at the last minute.
0:38:08 > 0:38:11Back into the pan. There we go.
0:38:11 > 0:38:15Bit of chives.
0:38:15 > 0:38:19Seasoning, salt, black pepper. Give that a quick mix.
0:38:19 > 0:38:21And that's your sauce done.
0:38:21 > 0:38:24All we now do is just pop this on the plate. Remember this is the...
0:38:26 > 0:38:29Keep the colours nice and green, but you've got the scallops
0:38:29 > 0:38:32and the pig's ear.
0:38:34 > 0:38:38- That sits on the top. Easy as that. - Do I get to eat this?
0:38:38 > 0:38:42Yeah, probably the first time anyone's tried pig's ear on television.
0:38:42 > 0:38:44- Very good.- There you go. Try that.
0:38:44 > 0:38:45I'm feeling very historic.
0:38:45 > 0:38:48Normally I'm just watching this show at home eating toast
0:38:48 > 0:38:51- and feeling bad. - Tell us what you think of that.
0:38:52 > 0:38:55- I think it's better when it's cooked.- Oh, that's gorgeous.
0:39:00 > 0:39:04Now, next up is one of the finest female chefs in the country.
0:39:04 > 0:39:08Clare Smyth. And she's giving us a masterclass in artichokes.
0:39:08 > 0:39:11Now, what are we cooking? Keeping it very simple today.
0:39:11 > 0:39:12Yeah, keeping it really simple.
0:39:12 > 0:39:16I'm going to cook a dish that's called artichokes a la barigoule.
0:39:16 > 0:39:18It's a Provencal vegetable stew,
0:39:18 > 0:39:22and in it we've got some nice purple artichokes, baby artichokes.
0:39:22 > 0:39:25- Coming into season now. - Yes, they'll be in season in March,
0:39:25 > 0:39:27spring through the summer. Some baby onions,
0:39:27 > 0:39:29some little radishes,
0:39:29 > 0:39:32little long radishes here that are really tasty.
0:39:32 > 0:39:36Some baby turnips, button mushrooms, carrots, a little bit of garlic,
0:39:36 > 0:39:38it's all going to be cooked in some white wine.
0:39:38 > 0:39:41A bit of chicken stock, finished with a little bit of parsley.
0:39:41 > 0:39:44And then really nice extra-virgin olive oil.
0:39:44 > 0:39:46I know we want to get certain ingredients on first of all.
0:39:46 > 0:39:49I'm just going to start with the bacon.
0:39:49 > 0:39:52I'm going to start sweating the bacon off on a really low heat,
0:39:52 > 0:39:55- I'll start cutting some lardons. - You want the carrots thinly sliced.
0:39:55 > 0:39:58I mentioned the old three-Michelin star club, that's rare enough.
0:39:58 > 0:40:00How many have we got in the UK, restaurants with three?
0:40:00 > 0:40:02There's a fourth now.
0:40:02 > 0:40:04- We've got four. - Yeah, we just had the fourth.
0:40:04 > 0:40:10But what is even more of a rarer club, you're one of only six women to have three Michelin stars?
0:40:10 > 0:40:14I think it's either six or seven, I'm not entirely sure.
0:40:14 > 0:40:16- There's not so many.- Pretty good.
0:40:16 > 0:40:18What about that for Breakfast, Chris?
0:40:18 > 0:40:22- Unfortunately.- Simple as that. We'll thinly slice these.
0:40:22 > 0:40:24The idea of this dish, where does it come from?
0:40:24 > 0:40:26You're a big fan of French food, of course.
0:40:26 > 0:40:30Yeah, and I really like cooking with vegetables.
0:40:30 > 0:40:33I actually like really simple food, really light,
0:40:33 > 0:40:39I'm really inspired by vegetables and the ingredients.
0:40:39 > 0:40:42So I'm just going to put the bacon in a pan quickly,
0:40:42 > 0:40:44then I'm going to put the baby onions in there.
0:40:44 > 0:40:48Is that influence from people you've worked with in the past?
0:40:48 > 0:40:52It is like a Who's Who of probably the most famous chefs in the world.
0:40:52 > 0:40:55- Get rid of that.- There's a sink if you want to wash your hands.
0:40:55 > 0:40:59But it is, I mean, Alain Ducasse.
0:40:59 > 0:41:00Thomas Keller.
0:41:00 > 0:41:03I spent a little bit of time at the French Laundry with Thomas Keller,
0:41:03 > 0:41:07just a couple of weeks though. But yeah, some of the most amazing...
0:41:07 > 0:41:11I've been lucky enough to work with some of the most amazing chefs.
0:41:11 > 0:41:16- Working with Gordon's not too bad either, he's a great guy! - "Not too bad either"!
0:41:16 > 0:41:19Yeah, so yeah. I've been quite lucky.
0:41:19 > 0:41:23I've always been really inspired by the produce.
0:41:23 > 0:41:24I loved working down in Monaco.
0:41:24 > 0:41:26There's amazing produce,
0:41:26 > 0:41:29you're lucky because you've got Provence, you've got Italy.
0:41:29 > 0:41:31Amazing ingredients.
0:41:31 > 0:41:35Now, the old three-Michelin-starred restaurants, like I said,
0:41:35 > 0:41:37there are rare. Purely the fact...
0:41:37 > 0:41:40The amount of staff that it takes to run them.
0:41:40 > 0:41:43So you were head chef at what age?
0:41:43 > 0:41:45- I was 29.- 29, head chef there.
0:41:45 > 0:41:50- Taking over a brigade of how many? - 16 chefs.- 16 chefs.
0:41:50 > 0:41:54Wait for it. How many in the front of house as well?
0:41:54 > 0:41:58- In total, there's 41 members of staff.- And seats in the restaurant?
0:41:58 > 0:42:01There's 45 seats in the restaurant. So it's a huge team.
0:42:01 > 0:42:03LAUGHTER
0:42:03 > 0:42:08We do about between 90 and 100 covers per day. So...
0:42:08 > 0:42:11I mean, it is incredible, absolutely incredible.
0:42:11 > 0:42:15Right, now, tell us about these artichokes.
0:42:15 > 0:42:18Artichokes, these are baby artichokes.
0:42:18 > 0:42:20What we're doing is just pulling the leaves off.
0:42:20 > 0:42:24Pulling them down and snapping them, rather than pulling them up
0:42:24 > 0:42:27because you can tear chunks out of the artichoke flesh.
0:42:27 > 0:42:29- Can I put these in as well? - Yeah, put those in.
0:42:29 > 0:42:32We're just sweating all the ingredients really slowly,
0:42:32 > 0:42:36sweating them in a nice olive oil. A little bit of salt in there.
0:42:36 > 0:42:38They call it sweeting as well, sweating,
0:42:38 > 0:42:41just letting all the juices come out of the vegetables naturally.
0:42:41 > 0:42:44We've got the artichokes, we've peeled all the leaves down
0:42:44 > 0:42:48till we've got to this stage, then just peel the stem.
0:42:48 > 0:42:51These are different to the larger artichokes people are used to,
0:42:51 > 0:42:53you can eat the choke on these ones.
0:42:53 > 0:42:54Yes, you can just cut them in half.
0:42:54 > 0:42:57If it's not spiky, you can leave it in there.
0:42:57 > 0:42:59They're really good for you, you know.
0:42:59 > 0:43:04They're really, really good for you. They actually lower cholesterol.
0:43:04 > 0:43:06- Oh, do they?- Yeah. And you can eat them raw.
0:43:06 > 0:43:10- I think a lot of people are maybe scared of them.- It's the preparation.
0:43:10 > 0:43:13Yeah, not knowing what to do with them.
0:43:13 > 0:43:15Theo Randall has been on the show,
0:43:15 > 0:43:17he's a big fan of cooking these whole,
0:43:17 > 0:43:19cut them in half and cooking them whole.
0:43:19 > 0:43:22- They are delicious. You can eat them raw as well.- Yes.
0:43:22 > 0:43:24Just going to put the button mushrooms in there.
0:43:24 > 0:43:26Artichokes are nearly ready,
0:43:26 > 0:43:28I'm just going to turn the heat up a little bit.
0:43:28 > 0:43:30I'll get a little bit of this.
0:43:30 > 0:43:34Just cut the tops off, you can see where the...
0:43:35 > 0:43:39..where the white starts and the green starts, you just cut that off.
0:43:39 > 0:43:40Just cut them in half.
0:43:42 > 0:43:45We put them into a little bit of acidulated water,
0:43:45 > 0:43:47just some water and lemon juice.
0:43:47 > 0:43:51- I've got a vitamin C powder in there.- Vitamin C powder?!
0:43:51 > 0:43:54- It just keeps them white.- Right.
0:43:54 > 0:43:57If you don't put that in there, they're just going to go grey.
0:43:57 > 0:44:00- You want artichokes nice and white. - Vitamin C powder?
0:44:00 > 0:44:04- Yeah, use it all the time, James(!) - Lemon.- Lemon juice.
0:44:04 > 0:44:07Yeah. What I'm going to do, I'm going to cut these a little bit smaller,
0:44:07 > 0:44:11into quarters. You want to try and take all the green off the artichokes
0:44:11 > 0:44:15because it tastes really bitter, you want the nice white flesh.
0:44:15 > 0:44:17You can shave those and put them in salads.
0:44:17 > 0:44:21If you dress them with a little bit of olive oil and lemon juice,
0:44:21 > 0:44:23a bit of salt, they're amazing.
0:44:23 > 0:44:27- Really, really fresh. - You've got some stock in there now.
0:44:27 > 0:44:30Yeah. Now I've turned the heat up, I'll put the artichokes in,
0:44:30 > 0:44:33you want to cook them quite quickly otherwise they go grey.
0:44:33 > 0:44:35What's the idea of this vitamin C?
0:44:35 > 0:44:39- Is it because the lemon juice makes it taste... - It doesn't leave a flavour behind.
0:44:39 > 0:44:42Just going to put a bit more salt on those artichokes.
0:44:42 > 0:44:44That's all sweating really nicely.
0:44:44 > 0:44:47For me, that's something that really inspired me,
0:44:47 > 0:44:49just beautiful vegetables like that.
0:44:49 > 0:44:53- We call it barigoule, this.- Yeah. - What is it named after?
0:44:53 > 0:44:58Barigoule is actually a mushroom. It's a mushroom from Provence.
0:44:58 > 0:45:01Little-known.
0:45:01 > 0:45:05It looks a little bit like a button mushroom
0:45:05 > 0:45:08but yeah, it's a little bit sort of a milky cap mushroom,
0:45:08 > 0:45:11It's a little bitter in flavour, actually.
0:45:11 > 0:45:13You don't see them around too often.
0:45:13 > 0:45:14OK, in there,
0:45:14 > 0:45:18so I'm going to put a bit of sliced garlic in there as well.
0:45:18 > 0:45:20It's all sweating really nicely.
0:45:20 > 0:45:24OK, now the heat's up, I'm going to pour in a bit of white wine.
0:45:25 > 0:45:30There was always a myth with three Michelin stars that surrounds it...
0:45:30 > 0:45:32I mean, what's the idea of it?
0:45:32 > 0:45:34Just...
0:45:34 > 0:45:36Is it a secret way?
0:45:36 > 0:45:39It's not just yourself, obviously, it's front of house,
0:45:39 > 0:45:42- it's a mixture of everything. - It's a huge team of people, really,
0:45:42 > 0:45:44it's a sum of many people's work.
0:45:44 > 0:45:47It's like a sports car that's driven by a massive engine in the back
0:45:47 > 0:45:49- for a really small restaurant.- Yeah.
0:45:49 > 0:45:52You know, it's a real privilege to work in an environment like that.
0:45:52 > 0:45:55You've got amazing ingredients, everything you need.
0:45:55 > 0:45:58You can work with amazing people, front of house are amazing.
0:45:58 > 0:46:01- They'll be happy when you get back there.- Yeah!
0:46:01 > 0:46:04- Right, so that's the chicken stock. - A bit of chicken stock just gone in.
0:46:04 > 0:46:06A little bit of chopped parsley.
0:46:06 > 0:46:08So we're just cooking this really quickly.
0:46:08 > 0:46:10You want the vegetables just to be cooked
0:46:10 > 0:46:12and just check it for seasoning.
0:46:13 > 0:46:16Now, if people can't get a table in the restaurant,
0:46:16 > 0:46:20- they can get a table, what, two Saturdays a month?- Yeah.
0:46:20 > 0:46:22Go on, tell us about this. You're doing little classes?
0:46:22 > 0:46:24We do a masterclass now,
0:46:24 > 0:46:27one or two Saturdays a month,
0:46:27 > 0:46:30where we have 12, up to 12 people
0:46:30 > 0:46:32that come into the kitchen and cook with us,
0:46:32 > 0:46:34they do a three-course meal
0:46:34 > 0:46:36and then afterwards, they invite their friends,
0:46:36 > 0:46:40so their friends come and eat their food and they play chef for the day
0:46:40 > 0:46:43so if it's not good, they can only blame their friends.
0:46:43 > 0:46:45It's nothing to do with us!
0:46:45 > 0:46:47But yeah, it's a really fun thing to do.
0:46:47 > 0:46:50- Really great people.- Because the restaurant's open Monday to Friday?
0:46:50 > 0:46:51Monday to Friday, yeah.
0:46:51 > 0:46:55OK, now as that's cooking, we've kept the lid on
0:46:55 > 0:46:58- so we want to cook it really, really quickly.- Yeah.
0:46:58 > 0:46:59We've got our bowl here.
0:46:59 > 0:47:02And now you're just going to serve that with some bread?
0:47:02 > 0:47:04Just a little bit of bread, yeah.
0:47:04 > 0:47:07We're just going to let that stock now, we take the lid off,
0:47:07 > 0:47:09let the stock reduce down a little bit.
0:47:09 > 0:47:12I'm surprised you get time to do anything, really,
0:47:12 > 0:47:14you're not just working at the restaurant
0:47:14 > 0:47:16but is it Greece you're going to next?
0:47:16 > 0:47:18Yeah. I've got a little project in Greece.
0:47:18 > 0:47:22Really, I've just been invited.
0:47:22 > 0:47:25It's a project, I'm going to cook for 60 people,
0:47:25 > 0:47:28a few dinners in May,
0:47:28 > 0:47:31but most of my time is really spent in the restaurant.
0:47:31 > 0:47:33It takes, like, 100% focus.
0:47:33 > 0:47:39- You know, it's nice to be closed on a Saturday and Sunday.- Exactly.
0:47:39 > 0:47:40And just one team,
0:47:40 > 0:47:43that commitment it needs for three Michelin stars.
0:47:43 > 0:47:45- We've got our parsley there.- Yeah.
0:47:45 > 0:47:47We're going to reduce that down a bit.
0:47:47 > 0:47:48We'll put a bit more olive oil in.
0:47:48 > 0:47:51Where's my black pepper for you? There you go.
0:47:51 > 0:47:54And just finish it with a little bit of pepper.
0:47:54 > 0:47:56In goes the parsley.
0:47:57 > 0:47:59Now, these are two different...
0:47:59 > 0:48:02We've got parsley, Chris, going in here. Doesn't matter, does it?
0:48:02 > 0:48:05I can go with it, yeah. She's got three stars! It's going to be good.
0:48:05 > 0:48:06I'm allowed to.
0:48:06 > 0:48:07OK, so that's done now,
0:48:07 > 0:48:09so we've got all this sauce,
0:48:09 > 0:48:11all the juice of all the vegetables in there.
0:48:11 > 0:48:14Of course, if people are looking for artichokes,
0:48:14 > 0:48:16there's two different types - Jerusalem and globe.
0:48:16 > 0:48:19- These are baby globe artichokes. - These are the baby globe artichokes,
0:48:19 > 0:48:21so that's all going in there.
0:48:21 > 0:48:25- The Jerusalem ones look like ginger, more of the root.- Yeah.
0:48:25 > 0:48:26So that's a really healthy stew.
0:48:26 > 0:48:29That goes on the side. Remind us what that is again.
0:48:29 > 0:48:31That's artichokes a la barigoule.
0:48:31 > 0:48:32- Easy as that.- Easy.
0:48:38 > 0:48:41A la barigoule. There you go. Over here, Clare. Grab a seat.
0:48:41 > 0:48:44- Wash my hands there.- Parsley and all, Chris, there you go.
0:48:44 > 0:48:46I've a new word - acidulated water.
0:48:46 > 0:48:50- Acidulated water.- The other question - with all those people,
0:48:50 > 0:48:52do you do any peeling or slicing any more?
0:48:52 > 0:48:55Or do you just go, "one of those, one of those..."
0:48:55 > 0:48:58No. Yeah, I like to be very hands-on. I love cooking.
0:48:58 > 0:49:01Yes, so do I, but not really when that happens.
0:49:01 > 0:49:04- What do you reckon? - It's hot, it's hot.
0:49:04 > 0:49:08The key to this is the freshness of all the ingredients, its simplicity.
0:49:08 > 0:49:10It is, and it's all the flavours locked inside.
0:49:10 > 0:49:13We haven't lost anything anywhere. It's all in the one pan.
0:49:13 > 0:49:15- Mmm.- Happy with that? - And it's very simple
0:49:15 > 0:49:18because you've got your sauce, you've got everything together.
0:49:18 > 0:49:20James, you'll not get any of it.
0:49:20 > 0:49:22- Neither will you two girls. - I'm waiting. Come on.
0:49:27 > 0:49:28And don't forget,
0:49:28 > 0:49:31that recipe is waiting to be downloaded from our website.
0:49:31 > 0:49:35Just go to bbc.co.uk/recipes.
0:49:35 > 0:49:38Now, here's Valentine Warner with some summer food ideas.
0:49:45 > 0:49:49If soaring summer temperatures have you craving something sweet,
0:49:49 > 0:49:51follow my top tips for ice-cool treats
0:49:51 > 0:49:54using the very best of summer's fruity bounty.
0:49:55 > 0:49:59First up, my cucumber and lime granita.
0:49:59 > 0:50:01Granita's like sorbet but not quite as refined.
0:50:01 > 0:50:05It's basically put in the freezer, stirred every now and again.
0:50:05 > 0:50:10It's quite grainy, like a kind of grown-up slushy.
0:50:10 > 0:50:12Start by peeling a couple of cucumbers.
0:50:12 > 0:50:15Blend to a pulp, then push through a sieve
0:50:15 > 0:50:18and collect the luscious green juice in a bowl.
0:50:20 > 0:50:22Cucumber water - amazingly refreshing.
0:50:22 > 0:50:26A glass of that on its own, cold, would be fantastic.
0:50:26 > 0:50:29But I'm going to make it even tastier
0:50:29 > 0:50:32by adding fragrant elderflower cordial and lime juice.
0:50:32 > 0:50:35Fantastic combination. Pop the mixture in the freezer
0:50:35 > 0:50:39and stir regularly until you end up with a crushed-snow texture.
0:50:44 > 0:50:47That is amazing. Oof!
0:50:49 > 0:50:51For another easy-peasy summer fruit recipe,
0:50:51 > 0:50:56why not try my adult version of an old kids' classic?
0:50:56 > 0:51:00Freeze pineapple juice and grenadine to create two-toned lollies.
0:51:00 > 0:51:03Fantastic rocket fruit lolly.
0:51:05 > 0:51:06Mmm.
0:51:06 > 0:51:10When strawberries and raspberries arrive in the shops,
0:51:10 > 0:51:13I know the British summer has well and truly arrived
0:51:13 > 0:51:18but these red, succulent berries can really split the nation.
0:51:18 > 0:51:21Are you a raspberry fan or a strawberry fan?
0:51:21 > 0:51:23Which fruit is the tastiest?
0:51:23 > 0:51:26I've come down to Crockford Bridge Farm in Surrey to find out.
0:51:26 > 0:51:30- Hi, how are you doing? - Very well indeed.- Good, good.
0:51:30 > 0:51:32Owners Paul and Caroline Smith
0:51:32 > 0:51:36have been growing strawberries and raspberries here for over 25 years.
0:51:38 > 0:51:42- How are your children today? - Very happy. They're very happy.
0:51:42 > 0:51:43- Can I try one?- You may.
0:51:43 > 0:51:46Now this is Flamenco.
0:51:49 > 0:51:51That's juicy.
0:51:51 > 0:51:53That's really juicy, and very sweet.
0:51:53 > 0:51:55- Yes.- And fat, and giving, and generous and good.
0:51:55 > 0:51:59- They're very nice. They're very nice strawberries.- That's fantastic.
0:51:59 > 0:52:01Do you want to try a different variety over here?
0:52:01 > 0:52:04- Yeah, I want to try every single variety you've got.- Over here.
0:52:04 > 0:52:06'I plan to munch my way
0:52:06 > 0:52:09'through all of Paul's six varieties of strawberries
0:52:09 > 0:52:13'before moving on to the raspberries.'
0:52:13 > 0:52:16These are Albion. West Bromwich Albion, that's how we remember it.
0:52:19 > 0:52:21That is as classic as it gets.
0:52:22 > 0:52:26Strawberries are the epitome of the British summer.
0:52:26 > 0:52:28Just because the tennis at Wimbledon is over,
0:52:28 > 0:52:31it doesn't mean we have to stop enjoying them.
0:52:31 > 0:52:35- Can't resist another one.- It'd be wrong not to eat another one.- Good.
0:52:35 > 0:52:36VALENTINE BELCHES
0:52:36 > 0:52:38Sorry! LAUGHTER
0:52:38 > 0:52:40Sorry, bad strawberry reflux.
0:52:40 > 0:52:42Time to rate the raspberries.
0:52:42 > 0:52:45This is Glen Ample.
0:52:45 > 0:52:48We call it the thoroughbred racehorse - it's hard to grow,
0:52:48 > 0:52:52- but it's a great raspberry. - Can I get picking?- Yep.
0:52:53 > 0:52:54Let's find you the...
0:52:56 > 0:52:59Can we just talk about the taste of raspberries over strawberries?
0:52:59 > 0:53:01- Yes.- I like them both
0:53:01 > 0:53:04but if I had to have one for the rest of my life, take the strawberry away.
0:53:04 > 0:53:06That is so delicious.
0:53:06 > 0:53:11'But apparently, the nation doesn't agree with me.'
0:53:11 > 0:53:15Last year, 8,000 tonnes of British raspberries were sold in the UK,
0:53:15 > 0:53:18compared to 60,000 tonnes of strawberries -
0:53:18 > 0:53:21a statistic which completely baffles me.
0:53:21 > 0:53:23- Look at that.- Glen Ample.
0:53:23 > 0:53:26- That's one fat...- Juicy raspberry.
0:53:26 > 0:53:27Mmm.
0:53:28 > 0:53:31That says it all. Raspberries over strawberries.
0:53:31 > 0:53:35'I believe the British raspberry has been overshadowed by the strawberry
0:53:35 > 0:53:37'for far too long.
0:53:37 > 0:53:41'It's time we upped the raspberry's profile, and I have a plan.'
0:53:41 > 0:53:44I know the strawberry is the national favourite
0:53:44 > 0:53:48but in a straight challenge, I think I can turn heads to the raspberry.
0:53:48 > 0:53:51Strawberries and raspberries will go head-to-head
0:53:51 > 0:53:54in a battle of the berries, as I try to persuade the general public
0:53:54 > 0:53:58that raspberries can be just as tasty as strawberries.
0:53:58 > 0:54:01Paul will push the nation's favourite
0:54:01 > 0:54:03whilst I'll champion the underdog.
0:54:03 > 0:54:07I want to take you on in a strawberry-versus-raspberry
0:54:07 > 0:54:10no-holds-barred, anything goes except for biting and pinching...
0:54:10 > 0:54:12- Right...- And loser buys lunch.
0:54:12 > 0:54:16- Loser buys lunch, yeah, I'll be up for that. No problem.- Great.
0:54:16 > 0:54:18Paul better beware.
0:54:18 > 0:54:20I don't like losing.
0:54:21 > 0:54:24MUSIC: Theme from "The Good, The Bad and The Ugly"
0:54:24 > 0:54:27The day of reckoning has arrived
0:54:27 > 0:54:31and we've come to Canary Wharf in London's Docklands.
0:54:31 > 0:54:35With swarms of office workers out on their lunch break,
0:54:35 > 0:54:39I'll be trying to promote the raspberry over Paul's strawberry.
0:54:39 > 0:54:41- I'm going to win this.- Are you?
0:54:41 > 0:54:44I'm going to win this. No problem.
0:54:44 > 0:54:46'Paul may think this is a one-horse race
0:54:46 > 0:54:50'but I'm wearing my lucky raspberry-coloured shirt.'
0:54:50 > 0:54:52- Strawberries versus raspberries.- Yes.
0:54:52 > 0:54:54The punter comes up.
0:54:54 > 0:54:55They can only have one
0:54:55 > 0:54:58and the winner is the person who gets rid of their fruit first.
0:54:58 > 0:55:00- I'm ready to go.- Are you?- I'm ready.
0:55:00 > 0:55:03- Let battle commence. - Let battle commence.
0:55:03 > 0:55:06Come and get your raspberries! Delicious raspberries!
0:55:06 > 0:55:09- Pick up my strawberries! - Delicious raspberries!
0:55:09 > 0:55:11- I'll have some strawberries. - Do you want cream?
0:55:11 > 0:55:13- Why do you want strawberries? - They're lovely.
0:55:13 > 0:55:16They're not as interesting as raspberries.
0:55:16 > 0:55:18You're a statistic if you eat strawberries.
0:55:18 > 0:55:21These strawberries have aphrodisiac properties, this variety.
0:55:21 > 0:55:23Raspberries! You've got to have raspberries.
0:55:23 > 0:55:27- Have you ever even raspberries like this before?- No, I haven't.
0:55:27 > 0:55:30Do you want to change? Will you change?
0:55:30 > 0:55:32OK, great, raspberries, fantastic.
0:55:32 > 0:55:35- Our raspberries are steaming ahead. - Come on!
0:55:35 > 0:55:37Raspberries! Amazing raspberries!
0:55:37 > 0:55:39Don't take the strawberries. They're for...
0:55:39 > 0:55:42- Yes!- He's done it!- Yes!
0:55:42 > 0:55:46- I won! I won! I won! - You're on the best side.
0:55:46 > 0:55:48I don't believe it!
0:55:48 > 0:55:50Thank you very much.
0:55:50 > 0:55:52'What a result! It may have been my raging enthusiasm
0:55:52 > 0:55:54'but the raspberry has won.'
0:55:56 > 0:56:00- That was a great, great competition. - It was ferocious.- It was close.
0:56:00 > 0:56:02- A nation of gannets.- Definitely.
0:56:02 > 0:56:06The raspberry is champ, but it's not just delicious raw.
0:56:06 > 0:56:07It's also fabulous cooked
0:56:07 > 0:56:11so what that way to celebrate my triumph
0:56:11 > 0:56:14than with my tongue-tingling raspberry and almond tart.
0:56:14 > 0:56:16How could there be any doubt at all
0:56:16 > 0:56:20that the raspberry is a superior fruit to the strawberry?
0:56:22 > 0:56:28I've made a 25-centimetre pastry tart base with a simple sweet pastry.
0:56:28 > 0:56:31So I'm going to start with raspberry jam.
0:56:33 > 0:56:37A couple of really big tablespoons.
0:56:37 > 0:56:40Now for the lovely almondy frangipane filling.
0:56:40 > 0:56:43Blend butter and sugar into a cream
0:56:43 > 0:56:45then add ground almonds, flour,
0:56:45 > 0:56:48beaten eggs and vanilla extract.
0:56:49 > 0:56:51Take the frangipane...
0:56:53 > 0:56:57Give the blades are good pass over with the finger...
0:56:57 > 0:56:58Mmm.
0:56:59 > 0:57:02It is so rich and delicious
0:57:02 > 0:57:05and the perfect vehicle for holding the raspberries.
0:57:05 > 0:57:08And now for the star player, the raspberries.
0:57:08 > 0:57:10I'm not going to be mean here.
0:57:10 > 0:57:13This is about raspberries, and I want to get as many in as possible.
0:57:13 > 0:57:16Bake the tart for 50 minutes,
0:57:16 > 0:57:20removing it halfway through to sprinkle with flaked almonds.
0:57:20 > 0:57:22Aha!
0:57:23 > 0:57:26God, it smells good.
0:57:26 > 0:57:30Nutty and sweet and just great.
0:57:30 > 0:57:32Oh, yes.
0:57:32 > 0:57:35Raspberry jam, moist almonds, squishy raspberries,
0:57:35 > 0:57:39crispy pastry. This is a winner.
0:57:44 > 0:57:50This summer, be sure to put seasonal fruits on your shopping list.
0:57:50 > 0:57:54Apricots, with their soft velvety skin and fragrant flesh,
0:57:54 > 0:57:57make wonderfully fruity custard tarts.
0:57:57 > 0:58:00Melons, a fantastic seasonal treat,
0:58:00 > 0:58:02are delicious partnered with Parma ham
0:58:02 > 0:58:06or turned into brilliantly refreshing sorbets.
0:58:06 > 0:58:10Summer's juicy peaches aren't just perfect lunchbox fodder -
0:58:10 > 0:58:14they make a great dessert when baked with honey and lemon.
0:58:14 > 0:58:18If you're still in need of some sweet summer recipes,
0:58:18 > 0:58:22I've one last strawberry treat it would be criminal to overlook.
0:58:22 > 0:58:25I love an afternoon tea and cakes in the summertime,
0:58:25 > 0:58:30and my favourite tea has to include scones, clotted cream and jam.
0:58:30 > 0:58:33Sieve self-raising flour into a bowl
0:58:33 > 0:58:36and add some chopped butter.
0:58:36 > 0:58:38Fingers at the ready.
0:58:38 > 0:58:40Pinching it together with the flour,
0:58:40 > 0:58:42pinchy pinchy pinch.
0:58:42 > 0:58:45Think about something nice. # Da da-da da-da... #
0:58:45 > 0:58:48Once you've got a breadcrumb-like consistency,
0:58:48 > 0:58:52blend with a pinch of salt, caster sugar and some milk.
0:58:52 > 0:58:55Whole milk, none of that white water rubbish.
0:58:55 > 0:58:59As soon as the dough forms a ball, take it out
0:58:59 > 0:59:02and knead until it's smooth. Then roll it out. Not too flat,
0:59:02 > 0:59:04you want them to be nice and puffy.
0:59:04 > 0:59:06I always feel really swizzed in teashops.
0:59:06 > 0:59:08My scones are always too small
0:59:08 > 0:59:11and I feel too mean to order another round.
0:59:11 > 0:59:13They should be big in the first place.
0:59:13 > 0:59:16My greedy nature means I don't do dainty,
0:59:16 > 0:59:20and these fat, square scones always hits the mark.
0:59:20 > 0:59:22These are real whoppers.
0:59:22 > 0:59:25Even better, they're square whoppers.
0:59:25 > 0:59:30Brush the scones with milk to give them a wonderful golden finish.
0:59:30 > 0:59:31Get them in the oven.
0:59:34 > 0:59:3715 minutes, 220. Finished.
0:59:40 > 0:59:41Ooh.
0:59:42 > 0:59:46Big, fat, fatty fat squares.
0:59:46 > 0:59:48Look at that. Belter.
0:59:48 > 0:59:50Normally, you'd let them cool down a bit
0:59:50 > 0:59:54but I don't really see the point in that when they look quite this good
0:59:54 > 0:59:55so just...
0:59:55 > 0:59:57Oof! Ooh, look at that.
0:59:57 > 0:59:59HE INHALES
0:59:59 > 1:00:03My whopping square scones deserve to be fully loaded,
1:00:03 > 1:00:06so don't hold back on the butter or the jam.
1:00:06 > 1:00:10Strawberry, of course. Mmm.
1:00:10 > 1:00:12This is looking very good.
1:00:12 > 1:00:16Finish off with a generous dollop of the essential clotted cream.
1:00:20 > 1:00:23That's really, really delicious.
1:00:23 > 1:00:25A scone, clotted cream, butter,
1:00:25 > 1:00:27tonnes of strawberry jam.
1:00:27 > 1:00:29I mean, that's about as British as you can get.
1:00:40 > 1:00:42We're not cooking live in the studio today.
1:00:42 > 1:00:45Instead, we're showing you some of the highlights
1:00:45 > 1:00:47from the Saturday Kitchen recipe archives.
1:00:47 > 1:00:49Still to come on today's Best Bites,
1:00:49 > 1:00:53you can see if top Irish chef Richard Corrigan
1:00:53 > 1:00:55is any good at classic French cooking
1:00:55 > 1:00:58when he takes on the Saturday Kitchen omelette challenge.
1:00:58 > 1:01:00Sophie Grigson makes great home-style food.
1:01:00 > 1:01:04These slow roast pork chops with creamy orange leeks
1:01:04 > 1:01:07would be perfect for Sunday lunch.
1:01:07 > 1:01:09Actor Hugh Bonneville faced his Food Heaven or Food Hell.
1:01:09 > 1:01:14Did he get the beer battered oysters with watercress and red onion salad
1:01:14 > 1:01:16that was for Food Heaven,
1:01:16 > 1:01:18or caramelised apricots with vanilla ice cream
1:01:18 > 1:01:20that was in line for Food Hell?
1:01:20 > 1:01:22You can find out at the end of today's show.
1:01:22 > 1:01:26Now, here's Atul Kochhar with a spicy seafood recipe.
1:01:26 > 1:01:29On the menu is Mauritian-inspired stir-fried squid
1:01:29 > 1:01:30with Granny Smith apple salad.
1:01:30 > 1:01:33I know Monty's going to slate me for my apples, but...
1:01:33 > 1:01:36- Moving on! - I'll take any advice from him later.
1:01:36 > 1:01:40OK, so the whole basis, it's based on the dressing first of all,
1:01:40 > 1:01:42- you want me to get on with that. - Yeah, the dressing,
1:01:42 > 1:01:45James, I will need to take julienne of this for the apples
1:01:45 > 1:01:47and for the dressing,
1:01:47 > 1:01:49there's a galangal,
1:01:49 > 1:01:51which you just need to use the white part,
1:01:51 > 1:01:52very little, not too much.
1:01:52 > 1:01:54- Yep.- Palm sugar. Palm sugar.
1:01:54 > 1:01:56All to be pounded together
1:01:56 > 1:01:59with lemon juice, peanuts and some chutney...
1:01:59 > 1:02:01I'm saying chutney! It's chilli sauce.
1:02:01 > 1:02:03Chilli sauce. This galangal's
1:02:03 > 1:02:05- similar to ginger. - It's similar to ginger.
1:02:05 > 1:02:07It's more fragrant, and you should
1:02:07 > 1:02:09always use in less quantity than ginger,
1:02:09 > 1:02:11because it can make your dish very bitter.
1:02:11 > 1:02:15- OK.- And I think it's becoming slowly easily available in this country.
1:02:15 > 1:02:19- What's the difference between galangal and ginger, then? - What's the difference?
1:02:19 > 1:02:22It belongs to the same family, but it's more fragrant.
1:02:22 > 1:02:27- Do you peel it the same?- Sorry? - Do you peel it the same way?
1:02:27 > 1:02:30- Yes.- I hope you do, cos that's how I've done it! - LAUGHTER
1:02:30 > 1:02:32Use only the white part of it.
1:02:32 > 1:02:35- I think it grows the same, doesn't it?- It grows the same, yeah.
1:02:36 > 1:02:39It's so much sweeter!
1:02:39 > 1:02:42It is really nice. You can get it in supermarkets now.
1:02:42 > 1:02:44They're doing those little Thai packs
1:02:44 > 1:02:47where you can get often galangal, lemongrass,
1:02:47 > 1:02:48which we've got here as well,
1:02:48 > 1:02:50and a little bit of Thai shallots in there.
1:02:50 > 1:02:53You can get that all as a pack already.
1:02:53 > 1:02:57I think Oriental ingredients are becoming slowly more accessible,
1:02:57 > 1:02:58more easy to get here.
1:02:58 > 1:03:01I think it's about us using it more often.
1:03:01 > 1:03:03Whoops!
1:03:04 > 1:03:06We've got some of this lemongrass.
1:03:06 > 1:03:09Tell us about Malaysia, then. Why did you go over there in the first place?
1:03:09 > 1:03:12Well, it's a new series which I've done for the Good Food Channel,
1:03:12 > 1:03:15and it starts tomorrow night at 8pm.
1:03:15 > 1:03:18It's called Atul's Spice Kitchen: Malaysia.
1:03:18 > 1:03:20I went to Malaysia first in the series
1:03:20 > 1:03:22to see what other influences
1:03:22 > 1:03:26exist in Malaysia other than just Malay.
1:03:26 > 1:03:30But I found out there are huge influences. This country is just amazing.
1:03:30 > 1:03:34It has got Chinese, a bit of Thailand,
1:03:34 > 1:03:37Indonesia, Japanese as well.
1:03:37 > 1:03:39So it's a country which truly we can say
1:03:39 > 1:03:41that it has got everything from the world.
1:03:41 > 1:03:44So it's quite a diverse culture, and everything has grown
1:03:44 > 1:03:46side by side, helping each other,
1:03:46 > 1:03:51and they have come up with a great fusion cuisine, so to speak,
1:03:51 > 1:03:52which is truly Malaysian.
1:03:52 > 1:03:56- Yeah.- And it's quite rich, quite diverse, and I think it's growing.
1:03:56 > 1:04:00It's about time we that recognised this cuisine in this country
1:04:00 > 1:04:03and used it more often. There are some fabulous ingredients.
1:04:03 > 1:04:07- I'm a person who cooks with spices every day.- Yeah.
1:04:07 > 1:04:09I was taken aback, the amount of spices they use
1:04:09 > 1:04:11and the way they're used.
1:04:11 > 1:04:14Are they different to the way you incorporate them in India, or not?
1:04:14 > 1:04:17We do use a lot of ingredients in Indian food as well.
1:04:17 > 1:04:19But something like, er...
1:04:19 > 1:04:24turmeric, I would use dried turmeric powder.
1:04:24 > 1:04:27Or if I had the dry turmeric, I would make a powder out of it.
1:04:27 > 1:04:31- But they would use fresh.- Right. - They would use fresh turmeric root, mince it
1:04:31 > 1:04:33and then use it.
1:04:33 > 1:04:35So it has got a different flavour altogether.
1:04:35 > 1:04:37And then ginger, we would use
1:04:37 > 1:04:40only ginger root here, sometimes ginger stem,
1:04:40 > 1:04:44but they would use ginger flower as well, which is amazing.
1:04:44 > 1:04:46I'd never used it before I had gone to Malaysia.
1:04:46 > 1:04:50And I learned so much in terms of balancing of the flavours.
1:04:50 > 1:04:54- They always go after fresh spices, because they grow so many.- Yeah.
1:04:54 > 1:04:57There's a sink there, if you want to wash your hands. There you go.
1:04:57 > 1:04:59I've just added the squid, and it's a good practice
1:04:59 > 1:05:02that once you have sorted the squid, add a little water
1:05:02 > 1:05:05so that it kind of loosens up the squid. Not too much salt, as well.
1:05:05 > 1:05:07Now, you want these thinly sliced?
1:05:09 > 1:05:13- Er, julienne, chef. Think julienne, chef.- All right.
1:05:13 > 1:05:15And some spring onion as well.
1:05:15 > 1:05:17You're using Granny Smiths. Any reason why?
1:05:17 > 1:05:21It just balances the flavour of the squid very nicely, tartly.
1:05:21 > 1:05:24- When you've got all these English apples...!- I know. Don't pick on me.
1:05:24 > 1:05:27I'm glad you raised this point!
1:05:27 > 1:05:28LAUGHTER
1:05:28 > 1:05:30But there's loads to look out for.
1:05:30 > 1:05:32I have to say, we are now in October,
1:05:32 > 1:05:34at the peak of the apple season,
1:05:34 > 1:05:38and as you know, there are about 600 different varieties of apple,
1:05:38 > 1:05:40every one of which is better than Granny Smith.
1:05:40 > 1:05:43Exactly. You grow your own.
1:05:43 > 1:05:45I've got about 40 different varieties in my garden,
1:05:45 > 1:05:48and you can have wonderful russets like Rosemary russets,
1:05:48 > 1:05:50Egremont russet...
1:05:50 > 1:05:53Obviously, everybody knows Cox's orange pippin, but actually
1:05:53 > 1:05:55it's by no means the best and it's very difficult to grow.
1:05:55 > 1:05:59But there are wonderful pippins - Ribston pippin,
1:05:59 > 1:06:02- I've got Stoke Edith pippin... - There's so many different ones.
1:06:02 > 1:06:05Over 1,200 varieties of British apples, originally.
1:06:05 > 1:06:09- And you're using none of them. - Er, I'm sorry!
1:06:09 > 1:06:12- The serious point is... - What do they use in Malaysia?
1:06:12 > 1:06:13..is if you're using an apple...
1:06:13 > 1:06:16I don't think Malaysians grow apple. They always import it.
1:06:16 > 1:06:21..is that that will have been shipped over from France,
1:06:21 > 1:06:24whereas there are wonderful apples growing here, just down the road.
1:06:24 > 1:06:26And one of the important things
1:06:26 > 1:06:28is to try as few food miles as possible
1:06:28 > 1:06:31- as well as beautiful apples. - I grow them in my garden.
1:06:31 > 1:06:33But unfortunately I didn't bring any in.
1:06:33 > 1:06:35Shame on you, Atul Kochhar, for using French apples.
1:06:35 > 1:06:39But the dog likes my apples. There you go.
1:06:39 > 1:06:42Well, I'm sure you'll pat me, Monty, for this. The dish is brilliant.
1:06:42 > 1:06:46- You'll enjoy it.- I'll forgive you your apples if it's delicious.
1:06:46 > 1:06:48- Anything else added to this? - And I've just added
1:06:48 > 1:06:51- the toasted cashew nuts in there.- Lime juice?
1:06:51 > 1:06:52- Lime juice, chef. That's it.- Yeah.
1:06:52 > 1:06:54- Lime juice.- It's fish sauce...
1:06:54 > 1:06:56and...
1:06:56 > 1:06:58- sweet chilli.- Chilli sauce, right.
1:06:58 > 1:07:01- Sweet chilli sauce. Mix it all together.- Yeah.
1:07:01 > 1:07:04So, where do the sauces come from? How do you make those?
1:07:04 > 1:07:05The chilli sauce you can make yourself.
1:07:05 > 1:07:10- It's sugar, vinegar and chilli, literally. And salt.- Supermarket.
1:07:10 > 1:07:12But this is supermarket. And fish sauce.
1:07:12 > 1:07:14You could use balachaung,
1:07:14 > 1:07:17which is the dried prawns, but if you can't get that easily,
1:07:17 > 1:07:19fish sauce is a good alternative.
1:07:19 > 1:07:22- OK.- You ain't going to get that in Scarborough!
1:07:22 > 1:07:25So just use the Thai fish sauce, which is fine,
1:07:25 > 1:07:27cos you can get the squid one as well as the fish one.
1:07:27 > 1:07:30You can get all different types, can't you?
1:07:30 > 1:07:32And where did your salad stuff come from?
1:07:32 > 1:07:33The salad stuff is very much local.
1:07:33 > 1:07:35Really? You grew it, did you?
1:07:35 > 1:07:38You can grow this red amaranth. I've grown this in the garden.
1:07:38 > 1:07:42- What do you feel about mini salad stuff?- I think they're fantastic.
1:07:42 > 1:07:44And this is what we've got, little mini coriander cress.
1:07:44 > 1:07:47Careful, James, he's a gardener. He's going to take a pick on us.
1:07:47 > 1:07:51Yeah! But I think these grow in their trays. I've produced this
1:07:51 > 1:07:54and brought it in before, these little micro-cresses. They're fantastic.
1:07:54 > 1:07:58- You can grow them at home, can't you?- Yeah. They've got a very intense taste.
1:07:58 > 1:08:03Be very careful with them, very careful with them sometimes.
1:08:03 > 1:08:05- So over the top? - Some sauce on top.
1:08:05 > 1:08:09- Remind us what you've got in that mixture as well. - The sauce was made with honey,
1:08:09 > 1:08:12vinegar, soy sauce and chilli sauce.
1:08:12 > 1:08:14- Did I see any oyster sauce go in there?- And oyster sauce.
1:08:14 > 1:08:16You're absolutely right.
1:08:16 > 1:08:20And just mix together, and add the sauce almost at the last minute,
1:08:20 > 1:08:22when the squid is almost cooked.
1:08:22 > 1:08:25- Toss it all together, and done. It's very quick.- Very quick.
1:08:25 > 1:08:28- So remind us what that is again. - It's Malaysian stir-friend squid
1:08:28 > 1:08:32with...Granny Smith apple salad! LAUGHTER
1:08:32 > 1:08:34Struggling to get that out! Have a look at that.
1:08:40 > 1:08:44- There you go!- I've let everyone down already.- Right, dive into that.
1:08:44 > 1:08:46- It looks fabulous.- I tell you what I love, looking at this.
1:08:46 > 1:08:48I love hot sauces with a salad.
1:08:48 > 1:08:53They do that quite a lot, that Yin and Yang sort of flavour.
1:08:53 > 1:08:54Absolutely.
1:08:54 > 1:08:56Sharp, bitter...
1:08:56 > 1:09:00- They mix a lot of flavours.- Palm sugar and lime is just fantastic.
1:09:00 > 1:09:02- You've used Granny Smiths because it's crispy.- That's right.
1:09:02 > 1:09:04It's got that clean, crispy texture.
1:09:04 > 1:09:07In all seriousness, there are lots of others you could use.
1:09:07 > 1:09:12- But it is important to have that crispiness.- It is.
1:09:12 > 1:09:14- It's delicious.- Happy with that?
1:09:14 > 1:09:16- For breakfast?- Yeah, I'd eat anything for breakfast!
1:09:21 > 1:09:23Now, we're not live in the studio today.
1:09:23 > 1:09:28We're looking back at some of the great moments from the Saturday Kitchen archives.
1:09:28 > 1:09:31We've seen how good Atul Kochhar is with spices and seafood,
1:09:31 > 1:09:34but what is he like with three eggs and a frying pan?
1:09:34 > 1:09:37We're about to find out when he went up against Richard Corrigan
1:09:37 > 1:09:41in the Saturday Kitchen Omelette Challenge. Let's see what happened.
1:09:41 > 1:09:43Let's get down to business. All the chefs that come to the show
1:09:43 > 1:09:45battle it out against the clock and each other
1:09:45 > 1:09:48to test how fast they can make a simple three-egg omelette.
1:09:48 > 1:09:50Richard's not looking forward to this.
1:09:50 > 1:09:54The last time you were on you managed a pretty respectable 42 seconds.
1:09:54 > 1:09:58You were very generous, James, the last time I was on here. Thank you.
1:09:58 > 1:10:00Atul, 31.68.
1:10:00 > 1:10:03- You've been on here more times than anybody else.- That's true.
1:10:03 > 1:10:06- I want to see you on here. - I'll try my best.
1:10:06 > 1:10:10- You've been practising, no doubt. - No.- Yeah, come on.
1:10:10 > 1:10:12The stories you were telling me this morning!
1:10:12 > 1:10:15You can use what you like from what's in front of you.
1:10:15 > 1:10:17A three-egg omelette cooked as fast as you can.
1:10:17 > 1:10:20Clocks on the screen. This is just for you at home. These guys can't see them.
1:10:20 > 1:10:23Are you ready? Three, two, one, go.
1:10:26 > 1:10:30- When was the last time you made an omelette, Richard?- Pardon?
1:10:30 > 1:10:32The last time I was on the show.
1:10:41 > 1:10:43Don't blame the pan.
1:10:46 > 1:10:48It's not the quickest one, anyway.
1:10:50 > 1:10:52GONG SOUNDS
1:10:53 > 1:10:56That's all right. We'll wait. Don't worry.
1:10:56 > 1:10:59- Can't blame the pan. - No, no. Why not?!
1:11:02 > 1:11:03This is not good.
1:11:10 > 1:11:12GONG SOUNDS
1:11:13 > 1:11:16I thought the football would be on in a minute! Right, are you ready?
1:11:16 > 1:11:20- Oh, jeez!- Let's have a taste. Well, it's perfectly cooked, though.
1:11:21 > 1:11:26- It was worth the wait. This one, however...- Is not.
1:11:26 > 1:11:32- What is that?- Er, fried egg omelette.- Ooh...- Not qualified.
1:11:34 > 1:11:36Richard...
1:11:39 > 1:11:41..do you think you'll beat your time?
1:11:41 > 1:11:45- Must be dead heat with the last time.- No, you didn't. 48 seconds.
1:11:45 > 1:11:47You can put it on your fridge. Atul...
1:11:47 > 1:11:49- I haven't qualified. - Don't even bother.
1:11:49 > 1:11:51LAUGHTER
1:11:51 > 1:11:53Don't even bother. Disqualification.
1:11:53 > 1:11:55I can't even eat that, let alone put it on the board.
1:12:00 > 1:12:03Now, Sophie Grigson is one of the best cookery writers, and she
1:12:03 > 1:12:08describes the leeks in her next dish as her most popular recipe ever.
1:12:08 > 1:12:09See if you agree.
1:12:09 > 1:12:12We're going to be doing a pork chop
1:12:12 > 1:12:15- with an orange gremolata. Isn't that a fantastic-looking pork chop?- It is.
1:12:15 > 1:12:18- Pork how it should be, as well. - That is real pork. Absolutely.
1:12:18 > 1:12:20I'm serving it on a bed of creamed leeks
1:12:20 > 1:12:22- with orange.- And you want me to do the leeks.
1:12:22 > 1:12:24All the hard work. So if you can start on the leeks,
1:12:24 > 1:12:28I just want them julienne, cut into pieces about that long,
1:12:28 > 1:12:30five centimetres, and fine julienne.
1:12:30 > 1:12:31I just so like
1:12:31 > 1:12:35coming here, because I get you to do all the work.
1:12:35 > 1:12:37And I need... Is here some garlic hidden...? Yeah, there it is!
1:12:37 > 1:12:39A bit of that, OK. So, leeks.
1:12:39 > 1:12:43We've got here a Gloucester old spot piece of pork, which is really nice.
1:12:43 > 1:12:45It's a very handsome-looking creature, that, isn't it?
1:12:45 > 1:12:48Gloucester old spot was quite special,
1:12:48 > 1:12:49but people are using it a lot more nowadays.
1:12:49 > 1:12:54It's really quite common, and it's one of the great, traditional breeds
1:12:54 > 1:12:56that has fantastic flavour,
1:12:56 > 1:12:58and it has this all-important
1:12:58 > 1:13:03coating of fat. And I know a lot of people think, "Fat! Mustn't eat it!"
1:13:03 > 1:13:07But it's what gives the meat its flavour. It also gives it moistness.
1:13:07 > 1:13:09And you don't actually have to eat the fat itself.
1:13:09 > 1:13:12- Well, you do, really. - Well, you don't have to.
1:13:12 > 1:13:15You would, I would. James, you would, wouldn't you?
1:13:15 > 1:13:18I'd just eat the fat. I'd leave the meat. That's what I would do.
1:13:18 > 1:13:20But you need that fat,
1:13:20 > 1:13:23- because it keeps it nice and moist, doesn't it, really?- Absolutely.
1:13:23 > 1:13:27And especially with pork, it is kind of the essence of good pork,
1:13:27 > 1:13:28all that flavour in there.
1:13:28 > 1:13:34And when you get very lean pork, it's just dry and tasteless,
1:13:34 > 1:13:37and I think it's a real shame, cos pork is a fantastic meat.
1:13:37 > 1:13:41I'm just cutting all the way through the fat here,
1:13:41 > 1:13:44so that as it cooks and expands...
1:13:44 > 1:13:45It doesn't curl up as well.
1:13:45 > 1:13:49It doesn't curl up. So, I just rubbed it with a bit of garlic. No seasoning.
1:13:49 > 1:13:52- I'm going to brown one side of it there.- Right.
1:13:52 > 1:13:55While that's browning, I'm just going to take these herbs,
1:13:55 > 1:13:57and I'm just taking whole twigs of herbs.
1:13:57 > 1:14:01- I'll put that over there for you. - Oh, thanks very much.
1:14:01 > 1:14:05I've got whole sprigs of rosemary. This is great. I love this.
1:14:06 > 1:14:08Do you want to come and do this in my kitchen for me?
1:14:08 > 1:14:11Is that all right?
1:14:11 > 1:14:14There you go. You're using plenty of herbs. How on earth
1:14:14 > 1:14:16- and didn't you used to be -
1:14:16 > 1:14:19- president of the Herb Society? - I was president of the Herb Society.
1:14:19 > 1:14:22And I've got a feeling I'm still vice president.
1:14:22 > 1:14:25- Have you?- Yes. - So did you get demoted?
1:14:25 > 1:14:27You attended the last meeting, did you?
1:14:27 > 1:14:32But I love working with herbs, and I grow quite a lot of herbs.
1:14:32 > 1:14:36I'm not really a gardener, by any stretch of the imagination.
1:14:36 > 1:14:39But I have a really good gardening principle,
1:14:39 > 1:14:42which will make real gardeners blench.
1:14:42 > 1:14:44So, what have you put on there, then? Rosemary...
1:14:44 > 1:14:48So, it's rosemary, there's thyme, there are bay leaves.
1:14:48 > 1:14:49And I've put some fennel seeds on, as well,
1:14:49 > 1:14:51and they just form a bed for the pork.
1:14:51 > 1:14:53That's all you need to do. It's very simple.
1:14:53 > 1:14:56I love fennel seeds. They make amazing chocolate cake.
1:14:56 > 1:14:58I'm fascinated, because I've never had it.
1:14:58 > 1:15:01I use them a lot, but the idea of them with chocolate cake,
1:15:01 > 1:15:03I should think absolutely gorgeous.
1:15:03 > 1:15:07I make a really nice cashew-nut butter with fennel seeds in,
1:15:07 > 1:15:09which is fabulous.
1:15:09 > 1:15:11Except it never lasts very long in our house.
1:15:11 > 1:15:13Yeah, I think very underused, fennel seeds.
1:15:13 > 1:15:16- OK.- I am just grating some orange zest.
1:15:16 > 1:15:19- How are you doing, by the way? - I'm great.
1:15:19 > 1:15:22I'm continuing doing exactly what I was doing with Tom 10 minutes ago.
1:15:22 > 1:15:25It's good that you know your place, I'm all for it.
1:15:25 > 1:15:26What's your gardening tip, Sophie?
1:15:26 > 1:15:29Oh, yeah. My gardening tip is very good.
1:15:29 > 1:15:33You get a plant, you plant it. If it lives, it's meant to be there,
1:15:33 > 1:15:35if it dies it wasn't meant to be. that's my gardening philosophy.
1:15:35 > 1:15:40- Is that it, is it?- That's it, yeah. Yeah, that's my kind of gardening.
1:15:40 > 1:15:43So are we going to see you do a gardening book or not?
1:15:43 > 1:15:45- I think it would be rather short! - It would be short, yeah!
1:15:45 > 1:15:47Because your book on vegetables,
1:15:47 > 1:15:50I mean, that was an amazing success, wasn't it? Was that the last one?
1:15:50 > 1:15:52That was the last one. It's just been be re-issued
1:15:52 > 1:15:54in a new, cheaper format, paperback -
1:15:54 > 1:15:57a large paperback, as The Vegetable Bible.
1:15:57 > 1:16:00And yeah, it's great, and I loved writing it,
1:16:00 > 1:16:03although my poor old editor had to tell me to stop,
1:16:03 > 1:16:06because otherwise I'd probably still be writing.
1:16:06 > 1:16:09It is like a Bible, isn't it, really, for vegetable lovers?
1:16:09 > 1:16:12Yeah. Although I never called it a vegetable bible,
1:16:12 > 1:16:15I actually really hate that word. I had to put up with it, you know.
1:16:15 > 1:16:18- Is that in the oven? - That's in the oven. Have you got...
1:16:18 > 1:16:20- I've got a cloth. - You go and to do that one.
1:16:20 > 1:16:22- You go and do it, James. - I'll do it. OK.
1:16:22 > 1:16:24What are we doing next, then?
1:16:24 > 1:16:27So what you're doing next? Shall I tell you what I'm doing first?
1:16:27 > 1:16:31I've just put in all those leeks that you did so beautifully.
1:16:31 > 1:16:33This is, like I said, your most popular recipe,
1:16:33 > 1:16:35so we're going to concentrate on this. The leeks go in.
1:16:35 > 1:16:38What have you got in here? Bit of orange zest.
1:16:38 > 1:16:40- Can you pass me another knife?- Yeah.
1:16:40 > 1:16:43- There you go. - No. That one's perfect.
1:16:43 > 1:16:47I've got a bit of orange zest, the zest of about half an orange,
1:16:47 > 1:16:48I've got some butter,
1:16:48 > 1:16:51I'm just going to squeeze in the juice of half an orange as well.
1:16:51 > 1:16:52Right.
1:16:52 > 1:16:54In that goes.
1:16:54 > 1:16:55And a bit of salt and pepper.
1:16:55 > 1:16:58So where did you get the ideas for this from?
1:16:58 > 1:17:01Are you still travelling around as much as you used to do?
1:17:01 > 1:17:03Erm... I'm travelling more now, which is great.
1:17:03 > 1:17:04Now that my kids are a bit bigger.
1:17:04 > 1:17:07They don't think this is good at all,
1:17:07 > 1:17:09because they want me to take them with me every time.
1:17:09 > 1:17:11I couldn't take them with me on my last trip,
1:17:11 > 1:17:16because I was going round Morocco and filming in Morocco,
1:17:16 > 1:17:18which was just fant... Oh, great, you're on that.
1:17:18 > 1:17:21- I'm on it already, yeah. - You're very good.
1:17:21 > 1:17:24Can I just tell you about what I'm doing here? Ahead of the game.
1:17:24 > 1:17:27I know you're doing gremolata, which is parsley, garlic
1:17:27 > 1:17:29and it's supposed to be lemon, but you're going to use....
1:17:29 > 1:17:32I'm making a little variation.
1:17:32 > 1:17:35Classic gremolata, which of course you sprinkle over an osso buco,
1:17:35 > 1:17:39is made with lemon and garlic and parsley, just very finely chopped.
1:17:39 > 1:17:42And I think it's one of those great, little magic tricks
1:17:42 > 1:17:44to have up your sleeve when you're cooking.
1:17:44 > 1:17:45So if you make a stew
1:17:45 > 1:17:47that is perhaps not quite as vigorous as you'd want it.
1:17:47 > 1:17:51- Yeah.- Then you can just chop those things together
1:17:51 > 1:17:53and sprinkle it over the top and it brings it to life.
1:17:53 > 1:17:56- You can get James to chop it. - I've got a blister this morning.
1:17:56 > 1:17:59I think it's good for you, it makes, you know, humility.
1:17:59 > 1:18:00- Exactly.- It keeps you in your place.
1:18:00 > 1:18:03Leeks - what are we doing? Have you got flour in there?
1:18:03 > 1:18:06These are some leeks which have been cooking for about five minutes.
1:18:06 > 1:18:08Just until they go soft.
1:18:08 > 1:18:10They'll produce quite a lot of liquid,
1:18:10 > 1:18:12you don't need to add any more water to them at all.
1:18:12 > 1:18:16And then I put on some flour and some milk
1:18:16 > 1:18:19and that just gets simmered together and just thickens up a bit
1:18:19 > 1:18:21and then you've got creamed leeks.
1:18:21 > 1:18:25All I am going to do is just check for seasoning...
1:18:25 > 1:18:27and I might sharpen it up at the end
1:18:27 > 1:18:33with just a squirt of lemon to bring it alive.
1:18:33 > 1:18:35Turn that up a bit.
1:18:35 > 1:18:37How long does that pork want in the oven?
1:18:37 > 1:18:39It's about 40 minutes.
1:18:39 > 1:18:42So you just do that little bit of browning, it's really just for show,
1:18:42 > 1:18:46and then 40 minutes, slowly, gently cooking away.
1:18:46 > 1:18:47Oh, that is nice!
1:18:47 > 1:18:50You sound surprised! It's your recipe.
1:18:50 > 1:18:51Bring that over here.
1:18:51 > 1:18:53I think it's really nice when you taste food...
1:18:53 > 1:18:58I'm there. One thing that's great -
1:18:58 > 1:19:00I've been reading about you as well -
1:19:00 > 1:19:02is you're doing this new food festival for kids.
1:19:02 > 1:19:05I am. It's our second one, we did it two years ago,
1:19:05 > 1:19:06it was a huge success
1:19:06 > 1:19:11and we had about 10,000 people coming through our doors each day.
1:19:11 > 1:19:14- Do you want that? - No, I don't want that - I want that.
1:19:14 > 1:19:16Sorry, James.
1:19:16 > 1:19:18Go on, 10,000 people a day...
1:19:18 > 1:19:20So this one, our second one,
1:19:20 > 1:19:24it's a real hands-on cookery festival for kids,
1:19:24 > 1:19:25so we actually get them cooking.
1:19:25 > 1:19:30They can do things like making bread, making sausages, all kinds of things.
1:19:30 > 1:19:35There's also a chocolate tent. Lovely smells and scents.
1:19:35 > 1:19:37Great to get kids involved in cooking.
1:19:37 > 1:19:40That's what's wonderful - it's seriously hands-on cooking.
1:19:40 > 1:19:43It's happening in Oxfordshire in two weeks' time,
1:19:43 > 1:19:45it starts two weeks today.
1:19:45 > 1:19:48Children's Cookery Festival, look it up on the web
1:19:48 > 1:19:50and come along all. And kids just love it.
1:19:50 > 1:19:52We do a few things to keep the adults occupied as well.
1:19:52 > 1:19:54So remind us what that is again.
1:19:54 > 1:19:56There we are, it's pork chop with orange gremolata
1:19:56 > 1:19:59on a bed of creamed leeks with orange.
1:19:59 > 1:20:00Just a small portion(!)
1:20:00 > 1:20:01Yorkshire size.
1:20:07 > 1:20:10I hope you like leeks over there. Have a seat over here.
1:20:10 > 1:20:12If it doesn't taste like kidney I know I'm all right.
1:20:12 > 1:20:13Well, dive in to that.
1:20:13 > 1:20:15We've taken the kidney off that one.
1:20:15 > 1:20:20Jack Spratt could eat no fat, his wife could eat lean.
1:20:20 > 1:20:23- But it's a nice bit of pork there. - Go for that bit there.
1:20:23 > 1:20:26Other types of meat you could use instead of pork to go with that?
1:20:26 > 1:20:29The smell of that orange and everything else...
1:20:29 > 1:20:31The orange coming off it is really...
1:20:31 > 1:20:33Yeah, you could use practically anything.
1:20:33 > 1:20:35- Fish.- Fish, very nice.
1:20:35 > 1:20:38- What a nice bit of chicken. - You've got to keep it moving.
1:20:38 > 1:20:40This is a bit of meat, this.
1:20:45 > 1:20:48Downton Abbey actor Hugh Bonneville
1:20:48 > 1:20:50is one of the many famous people
1:20:50 > 1:20:52who have faced the Food Heaven Or Food Hell vote.
1:20:52 > 1:20:54So let's see what he ended up with.
1:20:54 > 1:20:56Everyone in the studio has made their minds up.
1:20:56 > 1:20:59To remind you, your version of Food Heaven would be oysters,
1:20:59 > 1:21:00particularly cooked oysters,
1:21:00 > 1:21:02- you wanted to try them for the very first time.- Yeah.
1:21:02 > 1:21:05So we've got some native oysters here, these flat-shell ones,
1:21:05 > 1:21:08which are absolutely delicious, with a lovely beer batter.
1:21:08 > 1:21:10Beer's from my local up in Yorkshire,
1:21:10 > 1:21:12with a nice little beer batter with yeast
1:21:12 > 1:21:14and a lovely peppery watercress salad,
1:21:14 > 1:21:17with a nice little pickled onion dressing to go with that.
1:21:17 > 1:21:19- And the juice from the oysters. - Perfect.
1:21:19 > 1:21:22If you've never had cooked oysters, it could be a good one,
1:21:22 > 1:21:25Alternatively, it could be the dreaded Food Hell, which is staring at you.
1:21:25 > 1:21:27- Bang in season at the moment. - Absolutely superb.
1:21:27 > 1:21:29Just coming into season.
1:21:29 > 1:21:32These are just coming out of season, but these are just coming in to season.
1:21:32 > 1:21:35Humble little apricot, caramelised, with fresh raspberries.
1:21:35 > 1:21:37- Yeah, yeah.- Yeah? Exactly. With a dollop of vanilla ice cream.
1:21:37 > 1:21:42You know what our callers were going through earlier?
1:21:42 > 1:21:45- Yes, absolutely. - Two of them want hell. Heaven...
1:21:45 > 1:21:48I've practised my award-nominee fixed grin, you know.
1:21:48 > 1:21:50Caroline wanted...heaven.
1:21:50 > 1:21:52Heaven, yeah.
1:21:52 > 1:21:56Unfortunately the rest of them wanted hell, so you've got apricots.
1:21:56 > 1:21:59Ah... I'd like to think... LAUGHTER
1:21:59 > 1:22:00But you get to take those home.
1:22:00 > 1:22:03Oh, I do! Oh, well, there is an upside.
1:22:03 > 1:22:04You get to take this home.
1:22:04 > 1:22:07Unfortunately, you've got to have dessert first,
1:22:07 > 1:22:09but rooting through the ingredients -
1:22:09 > 1:22:12and there are very few ingredients, cos this is nice and simple.
1:22:12 > 1:22:15We've got some apricots here. What we want you to do, guys,
1:22:15 > 1:22:18is then just basically take the stones out of the apricots, please.
1:22:18 > 1:22:22They're going to take the stones out of the apricots
1:22:22 > 1:22:25If you could do those, Nick, as well. We've got fresh apricots,
1:22:25 > 1:22:28we've got orange, lemon. Some fresh raspberries, sugar,
1:22:28 > 1:22:30a bit of butter, then our nuts -
1:22:30 > 1:22:33pistachio nuts, almonds and hazelnuts.
1:22:33 > 1:22:34What I'm going to do first of all,
1:22:34 > 1:22:37is get, on our pan over here, some caramel.
1:22:37 > 1:22:41What I'm going to create is like a Suzette sauce.
1:22:41 > 1:22:44An instant, caramelised Suzette sauce. It's really simple to do.
1:22:44 > 1:22:47But what you need is an extremely hot pan
1:22:47 > 1:22:51and this will go to a caramel almost straight away - you can see it.
1:22:51 > 1:22:52Thank you very much, Chef.
1:22:52 > 1:22:54Beautiful, beautiful.
1:22:54 > 1:22:56This will instantly go to a caramel.
1:22:56 > 1:23:00Nice hot pan over here, into which we're going to saute the apricots,
1:23:00 > 1:23:03because cooking the apricots, they take on a different flavour.
1:23:03 > 1:23:05Particularly if you chargrill them.
1:23:05 > 1:23:06I know Nick goes on about barbecue,
1:23:06 > 1:23:09but barbecued apricots and peaches taste totally different
1:23:09 > 1:23:13to the tinned stuff that left you mentally scarred as a child.
1:23:13 > 1:23:15Michel, are you eating them?
1:23:15 > 1:23:17Erm... Well, we had a piece or two.
1:23:17 > 1:23:19I can tell you, cooked they'll be great,
1:23:19 > 1:23:22but raw they are marvellous too.
1:23:22 > 1:23:24So what we're going to do is grab some butter,
1:23:24 > 1:23:26that's going to go in the pan.
1:23:26 > 1:23:29Nice hot pan for this, and then pop apricots in.
1:23:29 > 1:23:32Literally cut-side down, We want these to caramelise a bit.
1:23:32 > 1:23:34That should be enough, boys...
1:23:34 > 1:23:36- Burn, burn!- No, not burn!
1:23:36 > 1:23:38No, I'm just getting rid of the apricots.
1:23:38 > 1:23:41Now, the thing about apricots is that you have to buy them ripe.
1:23:41 > 1:23:42Not that you'll be buying them.
1:23:42 > 1:23:45I may be after this, you see, I may be.
1:23:45 > 1:23:48Yes, but you have to buy them ripe, cos they don't ripen, like bananas,
1:23:48 > 1:23:51once they're picked.
1:23:51 > 1:23:53If you can chop me the nuts please, Chef?
1:23:53 > 1:23:56If you can give Nick the almonds - fine-sliced almonds, please.
1:23:56 > 1:23:59Yes, because he's young, he can do that.
1:23:59 > 1:24:01Michel, you can chop the nuts in whatever you want to.
1:24:01 > 1:24:03- I chop the nuts. - There are the pistachio nuts.
1:24:03 > 1:24:07We're just going to colour these slightly.
1:24:07 > 1:24:08Skin-side up.
1:24:08 > 1:24:09We get a nice little colour on here.
1:24:09 > 1:24:11You see that you start to get that colour.
1:24:11 > 1:24:14But these are just the natural sugars from the apricots,
1:24:14 > 1:24:16which will caramelise in here.
1:24:16 > 1:24:19The rest of our ingredients, and this will happen quite quickly,
1:24:19 > 1:24:21once it gets to a caramel like this,
1:24:21 > 1:24:25we can then grab some of our butter, and lemon.
1:24:25 > 1:24:28- Lemon's quite important, Michel? - Yeah, I love lemon.
1:24:28 > 1:24:31- It just adds a bit of sharpness. - It brings out the flavour.
1:24:31 > 1:24:34- Here you are. Do you want the lemon too?- Yeah.- There you go.
1:24:34 > 1:24:36We're going to make a caramel.
1:24:36 > 1:24:39The secret is not to let this go too far.
1:24:39 > 1:24:41Look at our apricots there.
1:24:41 > 1:24:44Nice and caramelised.
1:24:44 > 1:24:45Nice and simple.
1:24:45 > 1:24:48Take those of the heat now. Concentrate on this pan.
1:24:48 > 1:24:52So, classic Suzette sauce. Caramel in a pan.
1:24:52 > 1:24:55In we go with the orange juice, lemon juice. Bit of butter.
1:24:55 > 1:24:57You could do the omelette challenge -
1:24:57 > 1:25:00the way you're moving your pan, I'd like to see that.
1:25:00 > 1:25:01Come on!
1:25:01 > 1:25:03Have a few practices at home.
1:25:03 > 1:25:05Take this off the heat now, just a touch,
1:25:05 > 1:25:08until it starts to colour, and then throw in the orange juice.
1:25:08 > 1:25:10Be careful with this bit, it kind of spits everywhere.
1:25:10 > 1:25:12Lovely.
1:25:12 > 1:25:14Fresh orange juice, it goes straight in.
1:25:14 > 1:25:17And another one. Back on the heat,
1:25:17 > 1:25:20because it starts to go solid again.
1:25:21 > 1:25:25Back on the heat and we can add the rest of our orange juice.
1:25:25 > 1:25:26That's going to go in there.
1:25:26 > 1:25:29- Almonds?- Sorry?
1:25:29 > 1:25:32- Do you want the almonds? - Not quite yet, but nearly there.
1:25:32 > 1:25:34Little bit of lemon juice.
1:25:34 > 1:25:36- Anything to do with the pistachio? - Chopped, please, chef.
1:25:36 > 1:25:38Give them to Nick.
1:25:38 > 1:25:40- Nick, you can do that. - HE CHUCKLES
1:25:40 > 1:25:42Give them to the young boy.
1:25:42 > 1:25:43- Absolutely right. - Is it something I said?
1:25:43 > 1:25:46- No, no, no. It's the look. - Then put some butter in here.
1:25:46 > 1:25:48You've got the right look.
1:25:48 > 1:25:51In we go with the butter. Now...
1:25:51 > 1:25:54grab our apricots, throw those straight in.
1:25:54 > 1:25:55Turn the heat up now.
1:25:55 > 1:25:59We're going to toast off our hazelnuts in the pan
1:25:59 > 1:26:01and you see all this starts to come together.
1:26:01 > 1:26:05Now, the butter gives it a lovely shine to the sauce.
1:26:05 > 1:26:07That's what we're looking for.
1:26:07 > 1:26:11So it's not as heavy, thickset as caramel,
1:26:11 > 1:26:12it just gives a lovely little shine to it.
1:26:12 > 1:26:15- Where is your plate for grating. - You can grab that one, Chef.
1:26:15 > 1:26:18In we go now with the almonds,
1:26:18 > 1:26:21pistachio nuts straight in.
1:26:21 > 1:26:22Hazelnuts straight in.
1:26:22 > 1:26:24Give this a quick mix,
1:26:24 > 1:26:26it's better than sort of, the old tinned peaches.
1:26:26 > 1:26:28Do you want a little piece later on of butter?
1:26:28 > 1:26:30Yeah. I think just a touch, Chef.
1:26:30 > 1:26:33And then we go in with the raspberries, last minute,
1:26:33 > 1:26:35and give this a quick stir.
1:26:35 > 1:26:37It looks lovely, doesn't it?
1:26:37 > 1:26:39- Easy.- Well done.
1:26:39 > 1:26:42Just allow this to just...
1:26:42 > 1:26:45Nick, can you grab us the ice cream out of the freezer?
1:26:45 > 1:26:46Absolutely.
1:26:46 > 1:26:48Does that look like hell?
1:26:48 > 1:26:50It's looking a bit odd at the moment.
1:26:50 > 1:26:52A bit odd?
1:26:52 > 1:26:54Even I can see that that's got something going for it.
1:26:54 > 1:26:55Reluctantly, he says.
1:26:55 > 1:26:57The idea is you throw in the raspberries
1:26:57 > 1:26:58right at the last minute.
1:26:58 > 1:26:59Yeah.
1:26:59 > 1:27:02We've got the lemon juice in there, the butter in there,
1:27:02 > 1:27:06and now, if I just literally spoon these...
1:27:06 > 1:27:08Look at that.
1:27:08 > 1:27:09..on there.
1:27:09 > 1:27:11Your raspberries are just becoming a little soft,
1:27:11 > 1:27:13but they're still holding, which is lovely.
1:27:13 > 1:27:16Thank you, Chef.
1:27:16 > 1:27:18I don't know how you do that. You will have to tell me some time -
1:27:18 > 1:27:21- give me a call. - Give you a call!
1:27:21 > 1:27:23There you go.
1:27:23 > 1:27:26I am pleased you put those on. There you go.
1:27:26 > 1:27:27- In the middle?- Go on. A little bit.
1:27:27 > 1:27:31A little bit of vanilla ice cream on the top and then some of this.
1:27:31 > 1:27:35- Look at that.- Look at that!
1:27:35 > 1:27:38Clean the plate, and then you can dive in.
1:27:38 > 1:27:40You've cheered up a little bit, I have to say.
1:27:40 > 1:27:42We all understand why the public at large choose hell.
1:27:42 > 1:27:45Dive in, tell me what you think.
1:27:45 > 1:27:47Ten for presentation.
1:27:47 > 1:27:50Oh, dear...
1:27:50 > 1:27:52Here I go.
1:27:53 > 1:27:55Tell us what you think.
1:27:58 > 1:27:59Well, hell isn't so bad.
1:27:59 > 1:28:01Hell isn't so bad after all. There is a God.
1:28:01 > 1:28:04It's not bad, actually. I think served when they're warm,
1:28:04 > 1:28:07- and particularly, charred, really does work.- It's really lovely.
1:28:11 > 1:28:14Well, sadly that's all we've got time for today.
1:28:14 > 1:28:16I hope you enjoyed our journey
1:28:16 > 1:28:18into the Saturday Kitchen recipe archives.
1:28:18 > 1:28:21All the studio dishes from today are on our website,
1:28:21 > 1:28:23along with everything we've ever cooked on the show too.
1:28:23 > 1:28:27Click onto bbc.co.uk/recipes.
1:28:27 > 1:28:30There are hundreds of other tips and tricks on there too,
1:28:30 > 1:28:33so get stuck in and, most importantly, get cooking.
1:28:33 > 1:28:36I'll be back with more magical food moments very soon,
1:28:36 > 1:28:38but in the meantime have a great rest of your day
1:28:38 > 1:28:41and enjoy the rest of the weekend. Bye for now.