:00:47. > :00:57.Good morning. There's more world class food coming up op today's
:00:57. > :01:11.
:01:11. > :01:16.Welcome to the show. We have these delicious dishes from the Saturday
:01:17. > :01:25.kitchen back catalogue for you to enjoy. A stuffed veal chop that I
:01:25. > :01:29.cooked for Laurence Lel Len Bowen. This sea bass poached in red wine
:01:29. > :01:39.with cabbage and oysters would look perfect on any dinner party menu.
:01:39. > :01:41.
:01:41. > :01:47.The perfect way to end a meal is with a desert, from Michel Roux.
:01:47. > :01:52.Martin Kemp faced his food heaven or hell. Baked crab with salad in
:01:52. > :01:58.line for heaven or beef hot pot waiting for food hell.
:01:58. > :02:02.Before all that, here is a recipe from one of the hairy bikers, Dave
:02:02. > :02:11.Myers. Good to have you on the show. What
:02:11. > :02:21.are we cooking. Something special. Big on the Isle of Man. There's
:02:21. > :02:22.
:02:22. > :02:26.something written on your hand. mate gets these. Brilliant. They
:02:26. > :02:36.don't dive for them, they don't trawl and dig the sea-bed up. They
:02:36. > :02:38.
:02:38. > :02:46.trawl for them. But they have a a tickling chain. 20 feet they can go
:02:46. > :02:51.from its biovalve. The baby ones go back in the sea. It is sustainable.
:02:51. > :02:58.The Isle of Man are looking after them. They are delicious.
:02:58. > :03:04.forgot to mention they have 60 odd eyes. 64 eyes. That one has 63
:03:04. > :03:10.actually. Tell us what we have here. I have combined this with a pad
:03:10. > :03:16.Thai., you need to make your home- made red Thai curry sauce. Which I
:03:16. > :03:26.am doing. Lime zest instead of lime leaves. It tastes less like
:03:26. > :03:28.
:03:28. > :03:38.furniture polish. Some lemongrass, white pepper. Cumin seeds,
:03:38. > :03:39.
:03:39. > :03:46.corriander seeds. Chillis, garlic and shallotte. I am going to sweat
:03:46. > :03:53.an onion and ginger. Not the old chopping of the onion
:03:54. > :04:03.trick. There is a good friend of ours, he says there's nothing more
:04:03. > :04:08.boring than watching someone chopping an onion on telly.
:04:08. > :04:18.I would use ground nut oil for this, maybe with a dash of sesame, but
:04:18. > :04:26.
:04:26. > :04:33.needs must. Are you using ginger. Yes. Do you go over to Thailand in
:04:33. > :04:40.the morning and get these things. In Barrow-in-Furness, where I come
:04:40. > :04:50.from, we have a Thai stall on our local market. One of the local
:04:50. > :04:57.
:04:57. > :05:03.girls, Tuk, hello Tuk! I can get the baby aubegines, I get my
:05:03. > :05:13.morning glory. Anybody that is interested, I am putting everything
:05:13. > :05:21.in a pestle and mortar. Don't worry about that, James, use a blender,
:05:21. > :05:28.we'll be here all day. You can get all those ingredients at Asian
:05:28. > :05:32.supermarkets as well. They are great ingredients. Cheaper, too.
:05:32. > :05:37.Thailand the grocers are incredible, I couldn't believe it, just a way
:05:37. > :05:47.siteed grocer, you walk in, I was staying some people who were
:05:47. > :05:48.
:05:48. > :05:56.Australia and they went down the the supermarket every day and and
:05:56. > :06:06.came back with Kelloggs Cornflakes! There's enough for four servings,
:06:06. > :06:07.
:06:07. > :06:12.but it will keep for three our four weeks in the fridge.
:06:12. > :06:19.Top tip, if you were to leave these noodles, they would go solid and
:06:19. > :06:23.into a mass, like when you make sushi rice, you put vinegar on it.
:06:23. > :06:32.I do the same with noodles. It freshens them up. Put a bit of oil
:06:32. > :06:38.in the noodles. It stops them sticking together.
:06:38. > :06:48.There is your paste ready. Some of the scallops we are going to cook
:06:48. > :07:00.
:07:00. > :07:05.on a tray. They make a wonderful What's next? In goes the paste.
:07:05. > :07:11.Just cook it off for a moment with the onions. Now I'm getting the
:07:11. > :07:21.smell! This is the advantage of using the home-made stuff. Let's
:07:21. > :07:22.
:07:22. > :07:27.have a bit more. It's true. Salt and pepper? Yes, please, James.
:07:28. > :07:33.Into that, my noodles, which have been dressed with vinegar and oil.
:07:33. > :07:41.The Isle of Man is a brilliant place. It has the best motor
:07:41. > :07:46.cycling in the world. They have the TT at the minute. Fish sauce.
:07:46. > :07:53.of Man. It is one of those places, a food Mecca. They have wonderful
:07:53. > :08:00.seafood, incredible lamb, cheese, ice-cream, meats. The island is
:08:00. > :08:09.largely organic. Fish sauce and soy sauce in there. Will you crush my
:08:09. > :08:16.nuts. Steady. I'm on my way. Crushed nuts on its way. What James
:08:16. > :08:24.is doing, I have king prawns in there, and the scallops are going
:08:24. > :08:31.in. They take about a minute. Any more and it's like squash balls.
:08:31. > :08:41.Pak choi for colour and vitamins. The thing about scallops, they're
:08:41. > :08:46.really simple. They have a round shell and a flat top here. Always
:08:46. > :08:53.use a dining knife, table knife. Round shell on the base of the
:08:53. > :09:01.board, flat on the top and scrape the top of the shell. It loosens up
:09:01. > :09:10.and you can take this off here, it's full of sand, because they
:09:10. > :09:14.have been in the net. You can use that for an ashtray. You could make
:09:14. > :09:20.a bikini. They're good. You put them over
:09:20. > :09:29.your bits, to stop the sun burning them. If you you don't like
:09:29. > :09:35.scallops., you can follow the Pad Thai recipe up to this point or
:09:35. > :09:41.leave it as a vegetarian tasty treat. Do you cut the orange bits
:09:41. > :09:49.off? I love them, they're fine. They look like a little chicken, a
:09:49. > :09:53.cartoon chicken. They haven't got a lot of flavour, the coral? I would
:09:53. > :10:00.use the coral for stock and bits and pieces. Small ones are not too
:10:00. > :10:07.bad. They don't give you the coral in most restaurants. We want to
:10:07. > :10:12.know where they go. It is the big coral heaven in the science. They
:10:12. > :10:22.are sweeter than king scallops. What about the Prince and Princess
:10:22. > :10:30.
:10:30. > :10:40.scallops. What happened to them! With a cascade of crushed nuts, and
:10:40. > :10:40.
:10:40. > :10:47.lime juice on there and I have very clean hands, so don't complain.
:10:47. > :10:55.This is a meal for one or two? would say it would serve six as a
:10:55. > :11:03.starter, two as mains. Remind us what it is. That's making
:11:03. > :11:13.the most of a delicacy, Isle of Man Queen scallops but done as a pad
:11:13. > :11:17.
:11:17. > :11:21.Thai with prawns and crushed nuts. It is the heaviest dish I have ever
:11:21. > :11:29.taken over. It is the lightest thing I have ever done!
:11:29. > :11:39.Fill your boots. Delicious, wow. Dive in. You mentioned all the
:11:39. > :11:40.
:11:40. > :11:47.scallops, but there are prawns here as well. Where did they come from?
:11:47. > :11:57.It's boiling hot as well. It has just come out of the pan! They were
:11:57. > :12:01.
:12:01. > :12:11.cooked out of the shell but they are really sweet. It's brilliant
:12:11. > :12:11.
:12:11. > :12:16.stuff. Beautiful. Pass it to the big Geordie at the end. You could
:12:16. > :12:19.make a beef redtury with it. You can taste the lemongrass and it is
:12:19. > :12:26.like food as medicine, all those flavours do your good as you are
:12:26. > :12:31.eating. Is that Thai street food, making things quickly in a wok.
:12:31. > :12:39.is like going to a carry out, just have everything done at home and
:12:39. > :12:47.ready. It is quick to cook. Get a bigger plate next time!
:12:47. > :12:50.Coming up, I have a great veal chop recipe to serve for designer
:12:50. > :12:57.Laurence lieuelen Bowen but now Rick Stein.
:12:57. > :13:03.This is the centre of Bastiy. A bastion and when the town was
:13:03. > :13:05.threatened, this is where the towns people came for protection. I met a
:13:05. > :13:15.party of schoolchildren on a history tour and of course I
:13:15. > :13:31.
:13:31. > :13:34.couldn't resist asking them what their favourite dishes were. I just
:13:34. > :13:37.wondered if you asked the same question of a group of English
:13:38. > :13:42.children, very British children, very difficult thing to ask, not
:13:42. > :13:46.try to go rub people's noses in it but all these kids know their
:13:46. > :13:53.dishes so well and they are all the sort of dishes I would suspect they
:13:53. > :14:03.would choose, not burgers and chips. Most of the children said they
:14:03. > :14:09.
:14:09. > :14:13.really liked figatelle. Here in this village, the best are made
:14:13. > :14:19.from corsican black pig. This farmer farms his own because he
:14:19. > :14:29.says it is the start of the whole business of making charcuterie to
:14:29. > :14:38.
:14:38. > :14:41.be proud of. This is is, the famous figatelle. It is made with the
:14:41. > :14:44.heart, liver, kidneys and cheek and all the bits that don't tend up to
:14:44. > :14:45.turn up on the butcher's slab. What makes them special is they add salt,
:14:45. > :14:49.pepper, red wine and most importantly they smoke them over
:14:49. > :14:55.chestnut wood and you end up with, I think, the best tasting product
:14:55. > :14:59.on the island. He says for him the importance of
:14:59. > :15:03.making this is feeding a passion, but it is also about improving the
:15:03. > :15:10.product all the time and making something that wins prizes on the
:15:10. > :15:20.island. Here charcuterie is as important as local politics. Pascal
:15:20. > :15:22.
:15:23. > :15:27.is saying he is happy to be making these products because Corsica
:15:27. > :15:31.charcuteri is what it is all about. He started as a footballer but
:15:31. > :15:35.wasn't strong enough and remembered his aunt was a famous producer of
:15:35. > :15:42.this meet and he copied and learnt what she was doing and as it
:15:42. > :15:52.happens he is possibly the best making of charcuterie on the island.
:15:52. > :15:57.
:15:57. > :16:02.That evening I went to the the -- a local festival. The Pride of place
:16:02. > :16:11.went to this, chestnut flour heated up in water and stirred and stirred
:16:11. > :16:20.until it takes on the consistency of fudge. I have been watching him,
:16:20. > :16:30.he has to do this for half an hour and not only is he stirring it, but
:16:30. > :16:31.
:16:31. > :16:40.he's twissling the polendio. It is poor people's food in the same way
:16:40. > :16:47.as the similar sounding polentia is to the Italians. When it is stirred
:16:47. > :16:53.enough, it is celebrated rather than the piping in of the haggis
:16:53. > :16:57.But to me, it's something, well I wasn't in a tremendous rush to try
:16:57. > :17:03.it, I was fascinated to see that once it had cooled down it was cut
:17:03. > :17:13.by a piece of string, tied to this man's finger. Corsica moves in
:17:13. > :17:30.
:17:30. > :17:36.Interesting. I don't know whether I like it so much on its own. It does
:17:36. > :17:46.taste very chestnuty, but with a sausage, it goes very well, the
:17:46. > :17:55.
:17:55. > :17:59.smoky taste and the chestnut taste, Well I won't be cooking that back
:17:59. > :18:05.home in Padstow but I do feel really strongly about this, my
:18:05. > :18:10.little interpretation of Corsica. Of all the islands in the med,
:18:10. > :18:15.Corsica is about forests and mountains and in the winter it gets
:18:15. > :18:25.really cold. So this really reflects it. We have game in the
:18:25. > :18:29.
:18:29. > :18:34.form of wild boar, wild mushrooms, Figatelle, I have had to use chor
:18:34. > :18:38.use chorizo. I am going to finish it off with chestnuts, thrown in at
:18:38. > :18:45.the last minute. They would be the food symbol of the whole island of
:18:45. > :18:49.Corsica. This is actually my dish, but I
:18:49. > :18:54.wouldn't mind guessing there are similar dishes all over Corsica,
:18:54. > :18:59.because it is using all those very distinctive flavours. But I came up
:18:59. > :19:02.with the idea at that village really, because when they were
:19:02. > :19:07.celebrating all those particular foods of the area, for me, as a
:19:07. > :19:13.cook, I think it is quite important to use the local ingredients,
:19:13. > :19:18.council up with a dish and it sets a picture of the dish in the
:19:18. > :19:25.country in my mind. Having mar nait it had in red wine for 24 hours, I
:19:25. > :19:30.drain it off and fry the wild boar to brown the meat. I am putting the
:19:30. > :19:40.pork in two batches, otherwise it will boil in its own Joyce, rat --
:19:40. > :19:45.
:19:45. > :19:51.juice, rather than Carmelise. I am using Chorizo. Now for a spoonful
:19:51. > :19:55.of tomato puree and flour to thicken the stew.
:19:55. > :20:02.This is a new look me, no measured amounts of flour, learnt from
:20:02. > :20:11.mothers and grand 9043ers from -- grandmothers from all over the
:20:11. > :20:21.Mediterranean, just bung it in. It's so important to really seer
:20:21. > :20:24.
:20:25. > :20:30.meat when you are make ago stew. I was reading somebody saying that
:20:30. > :20:34.Corsican stew everything. It is lovely and velvety now. The colour
:20:34. > :20:40.is so good when you Carmelise the meat.
:20:40. > :20:47.I put in some dried mushrooms for a woodland flavour and home-made beef
:20:47. > :20:54.stock. I season this well. It is a rich dish, comforting, autumnal
:20:54. > :21:00.food, perfect for when the the wind is whistling through the windows. I
:21:00. > :21:04.cover it and simmer for an hour to an hour-and-a-half. I add ordinary
:21:04. > :21:09.mushrooms and tlen put in the essence of Corsica, chestnuts.
:21:10. > :21:14.These come from a tin and I am very pleased they did, too, because it
:21:14. > :21:20.would take longer to peel the things than cook the entire dish.
:21:20. > :21:30.Add parsley, cook for a further ten minutes and serve, with a good
:21:30. > :21:36.chunky pasta like penne. And a deep local red wine would be a welcome
:21:36. > :21:46.addition. I was so pleased that it was only
:21:46. > :21:47.
:21:47. > :21:54.ten miles between one country and another. So it's goodbye France and
:21:54. > :21:59.hello cappuccino and Garibaldi. A few thoughts on leaving Corsica.
:21:59. > :22:06.Strong flavours and stews, chestnuts and sausages. To Sardinia,
:22:06. > :22:11.which gave its name to the silvery fish, because sardines were found
:22:11. > :22:16.in abun dance around -- abundance around its shores. I was looking
:22:16. > :22:23.forward to pasta, sheep cheese, lovely wines. How different is this
:22:23. > :22:29.going to be, I thought. That was a bit startling. I think
:22:30. > :22:38.it said tourists remember you are not in Italy. Not a wonderful
:22:38. > :22:43.welcome. I suppose it is like in Scotland you see English go home or
:22:44. > :22:53.in Monty Python's Life Of Brian, Romans go home. Do they still
:22:53. > :22:58.kidnap tourists here? I don't know. I am going to see one of my
:22:58. > :23:04.favourite Italian cheeses being made and the best is produced by
:23:04. > :23:09.shepherds in the hills. It's Pecorino, it comes from Pecora
:23:09. > :23:15.which means sheep. These shep herds help each other by going from farm
:23:15. > :23:25.to farm. It is as if I am stepping back in time here. It is like that
:23:25. > :23:25.
:23:26. > :23:31.a lot in Sardinia, not, however on the Costa Esmerelda. This is sheps
:23:31. > :23:41.milk and putting in rein et before the next stage. It doesn't take
:23:41. > :23:42.
:23:42. > :23:46.long for the milk to set and form Kurds. Form curds.
:23:46. > :23:53.I was brought up on a farm but they gave up using these clippers in
:23:53. > :23:58.about 1958. But I can remember one of the chaps on the farm called chr
:23:58. > :24:04.Charlie who my oldest brother pinched him and he pinched him so
:24:04. > :24:11.hard it actually pinched through his shorts. Because his hands hands
:24:11. > :24:18.were so strong from working the clippers.
:24:18. > :24:21.This is a basic how to make cheese lesson. I have been in enormous
:24:21. > :24:28.factories wearing hair nets and coats and I know which cheese I
:24:28. > :24:33.would prefer to eat. I just love this. It is stirred with a branch,
:24:33. > :24:38.cuts up the curds perfectly. I know I have said this before, but
:24:38. > :24:44.I am always utterly mesmerised by people doing things with their
:24:44. > :24:50.hands with extreme expertise. I could watch him forever. It is so
:24:50. > :24:55.relaxing. There is nothing new in cheese making. It is an age old way
:24:55. > :25:05.of preserving milk which goes back 10,000 years when sheep and goats
:25:05. > :25:08.
:25:08. > :25:12.were first domesticated and put in herds to graze. He says he loves
:25:12. > :25:19.making cheese. He has been doing it all his life and loves being in
:25:19. > :25:26.contact with his animals. In Britain, most cheese making, the
:25:26. > :25:32.way is probably fed to pigs but here they make a second cheese,
:25:32. > :25:40.ricotta, which means recooked and he is bringing the temperature up
:25:40. > :25:46.and gather what is left in the whey to make ricotta. Delicious. I was
:25:46. > :25:53.also noticing that he is so skup lus scrupulous in making the cheese.
:25:53. > :25:56.Everything is kept perfectly clean. He totally understands what he is
:25:56. > :26:03.doing of course. After half an hour, he thinks the ricotta is ready.
:26:03. > :26:13.This is a culinary first for me. We have all had ricotta but few people
:26:13. > :26:18.have had the chance to have ricotta which is 24 seconds old.
:26:18. > :26:22.I don't know how to describe it. It is like the best rice pudding you
:26:22. > :26:29.have ever tasted. It is creamy and delicate. It doesn't taste like
:26:29. > :26:36.cheese, it tastes like a lovely, lovely pudding really. That is how
:26:36. > :26:42.and I am really pleased to have been there. Now I want to cook with
:26:42. > :26:50.the Pecorino back at home and I am going to make a carbonarra and this
:26:50. > :26:54.cheese is perfect for it. The other thing is a good chunk of pancetta,
:26:54. > :27:00.which is very like bacon. The subtle difference being it is cured
:27:00. > :27:05.for longer, that it is salted and hung up in drying sheds, a bit like
:27:05. > :27:12.parma ham. It has a more concentrated flavour and it's
:27:12. > :27:22.essential in a load of Italian dishes. It gives that lovely meaty,
:27:22. > :27:26.salty flavour in the background. Just chop it into chunks, little
:27:26. > :27:34.cubes. Now one of the things I picked up
:27:34. > :27:44.in Italy which gives me great great pleasure is how to open a packet of
:27:44. > :27:52.
:27:52. > :27:56.There's loads of stories as to where carboarra comes from, in the
:27:56. > :28:06.Second World War when the GIs were in Rome and they had loads of bacon
:28:06. > :28:06.
:28:06. > :28:13.and eggs so the Italians acquired them in a legal or or illegal way
:28:13. > :28:18.and came up with this. I put in three glofs of chopped garlic,
:28:18. > :28:23.parsley and spaghetti, which goes straight into the pan.
:28:24. > :28:33.Now a tip I picked up in Italy, they often use a bit of the cooking
:28:33. > :28:39.water of the pasta just to make a bit of sauce. Another strong
:28:39. > :28:41.contender for the origins of this dish goes way back in time to days
:28:41. > :28:50.of charcoal burners who worked outside the walls of Rome. It is
:28:50. > :28:59.said they used to cook bacon, eggs and cheese on their hot shovels,
:28:59. > :29:05.hence charcoal, carbon, carbonarra. This is more typical of Italian
:29:05. > :29:14.pasta dishes because it takes no time to make. I met an Italian chef
:29:14. > :29:24.who said never use par zan in carboarra or cream, I used to use
:29:24. > :29:25.
:29:25. > :29:34.both. I said what about Pecori no, yes, he said, but never cream.
:29:34. > :29:44.Don't use cream, you are talking to the wrong chef. There are lots of
:29:44. > :29:49.
:29:49. > :29:59.Italian cheeses, one you may not have heard of, Dolcelatte Torte, it
:29:59. > :30:03.
:30:03. > :30:13.is layered in a terrine. I am going to open this vole chop up and stuff
:30:13. > :30:17.
:30:17. > :30:26.the cheese inside. You could use lamb, -- veal. Veal is delicious.
:30:26. > :30:31.Cheesy veal? The problem is, it is not like Stilton, because you have
:30:31. > :30:41.msrscapone in there, it is creamy. It is cheesy veal. You are trial it
:30:41. > :30:43.
:30:43. > :30:48.in a minute. I love veal. Morecambe is a home from home for you. I am
:30:49. > :30:56.doing a lot of stuff for for Blackpool. Morecambe is glitzier,
:30:56. > :31:02.the difference between Dubai and Abu Dhabi. Morecambe in particular,
:31:02. > :31:09.because you are doing the illuminations in Blackpool? Yes, I
:31:09. > :31:18.was heading up a judging panel for a new illumination for this year. I
:31:18. > :31:24.did my own tableau, which happens on the front. It is quite
:31:24. > :31:34.distracting and it is still getting queues. And you are saying stuff
:31:34. > :31:35.
:31:35. > :31:42.about cheesy veal. Every 15 minutes you get a picture of my wife coming
:31:42. > :31:45.out. You have been doing it, you are doing doing it this year.
:31:45. > :31:50.think Blackpool is an extraordinary institution. It is one of the few
:31:50. > :31:57.places in this country where design is used just for its own sake. It
:31:58. > :32:02.is about making people smile, it is about colour, glamour, it is not
:32:02. > :32:06.about big, heavy institutions. Designers is personal preference.
:32:07. > :32:11.We proved that with the most successful show, which was the show
:32:11. > :32:16.that got you spotted in the first place, Changing Rooms. That is very
:32:16. > :32:22.subjective. Didn't one of them get so bad they tried to take you to
:32:22. > :32:27.court? No, but what was really funny was that when Changing Rooms
:32:27. > :32:31.was being planned and they said to me and said they were working on an
:32:31. > :32:37.interior show the exact English they used was it is going to be
:32:37. > :32:40.interior design, it is going to be Ready Steady Cook but insteerior
:32:40. > :32:46.design, so you can see where it came from. Moving on, what are you
:32:47. > :32:53.doing at the moment? I've got a new series going very well, I own
:32:53. > :33:03.Britain's best home and garden for Channel 5. A good plug there.
:33:03. > :33:03.
:33:03. > :33:07.wasn't bad. Do you want me to plug anything else? No, carry on. I own
:33:08. > :33:13.Britain's best garden, because the gardens are part of the National
:33:13. > :33:19.Guarden steam, you can go and visit them. It's big, gorgeous, two or
:33:19. > :33:23.three acre gardens on a Thursday night on telly. There is another
:33:23. > :33:28.fantastic programme, I saw Ainslie the other day on it, something you
:33:28. > :33:36.are doing, Who Do you Think You are? The extraordinary thing was
:33:36. > :33:44.discovering that I was related to Ainslie. When you see us in our
:33:44. > :33:50.underpants, suddenly it all comes into perspective! Welsh descendants.
:33:50. > :33:55.I have to out myself as a Welshman with some English ancestors, but I
:33:55. > :34:00.am dealing with that one. Although they are at least from Somerset. It
:34:00. > :34:06.is an extraordinary experience, because suddenly there you are, I
:34:06. > :34:11.am very interested in history now I am meeting my DNA, but 200 years
:34:12. > :34:18.ago, in periods I know an enormous amount about. I have a swe swanky
:34:18. > :34:23.family. A house in the country now, has that been in your blood?
:34:23. > :34:26.remember reading an interview my wife gave and said it was vulgar to
:34:26. > :34:32.be still living in town at 40, which explained the fact we moved
:34:32. > :34:40.to the Cotswolds. We love it. have really into it now. Yes.
:34:40. > :34:47.have your own veg garden. You are producing cider. Last year, very
:34:48. > :34:53.clevery Jacqui conducted an apple Amnesty. It is a very ver dent
:34:53. > :34:58.village and she said let's pool the apples and make cider. We found we
:34:59. > :35:05.have a very specific type of apple, which is all about making cider. We
:35:05. > :35:10.managed to make cider that tasted of wee, but not just fresh wee,
:35:10. > :35:15.really, really old wee. You can't buy it any more. No, although it
:35:15. > :35:25.has brought the silver up nicely. Anything metallic comes up great.
:35:25. > :35:29.
:35:29. > :35:38.Over in this pan, I have my onions, garlic, tomatoes in there. A quick
:35:38. > :35:45.ratatouille. Basil goes in, nice and quick. Stir it all together.
:35:45. > :35:52.Over here, in my oven, I have cooking away nicely, plenty of
:35:52. > :36:02.butter, which is the secret of these veal chops. What we can do is
:36:02. > :36:08.
:36:08. > :36:14.You need butter to crisp up the crumbs. The only problem is, the
:36:14. > :36:20.smell is attacking all of our love handles. We are expanding being in
:36:20. > :36:30.the same atmosphere. Tonnes and tonnes of butter. Season this up.
:36:30. > :36:33.
:36:33. > :36:40.Some salt. Pepper. Then we can lift this off and very quickly grab your
:36:40. > :36:50.ratatouille. There is a little bit missing in the in the middle, it
:36:50. > :36:58.
:36:58. > :37:08.should be ratatatatatoulle!. I have to get you some decent
:37:08. > :37:18.
:37:18. > :37:22.cutlery. And some garnish. Cheesy That dish is well worth having a go
:37:22. > :37:28.at this weekend. You can find the recipe on the website of course.
:37:28. > :37:32.Here is another one to cast your eyes over and it is from John
:37:32. > :37:39.Tanaka. We will get on to the om let's later. I am going to do
:37:39. > :37:48.poached sea bass in red wine, oysters, ceps, Italian black
:37:48. > :37:52.cabbage. But you can grow it in the UK. I grow it in my garden. My wife
:37:52. > :37:57.grows it. I have red wine, port, different
:37:58. > :38:03.spice,, cinnamon, star anise, corriander seeds and bayleaf.
:38:03. > :38:09.is for the poaching liquor for the bass. The thing about this is you
:38:09. > :38:14.want to infuse the spices into the liquid. You don't want to to reduce
:38:14. > :38:21.too much, so on a very gentle heat for half an hour to release the
:38:21. > :38:26.flavours in the spices. Bayleaf goes in there. People think it is
:38:27. > :38:36.an unusual way to cook cook fish but it is a classic way of cooking
:38:37. > :38:39.
:38:39. > :38:44.fish. Yes, it is. What is The classic French dish. It is a
:38:44. > :38:49.Borderlais-style! Season the fish, and leave it for
:38:49. > :38:53.ten minutes. Then put it into the liquid. The marinade you have in
:38:53. > :38:56.there, you allow it to simmer for half an hour. Release the flavours.
:38:56. > :39:02.The alcohol reduces a bit and then you put the fish inside. You want
:39:02. > :39:09.me to open the oysters. The secret of opening oysters is, there is a
:39:09. > :39:15.round part of the shell, keep the flat part pointing upwards and open
:39:15. > :39:21.it on the side. Once you go in, just wiggle the knife and they
:39:21. > :39:28.should lift up. You keep as much of the water in if
:39:28. > :39:33.you are going to serve it like this. But really use a tea towel for that.
:39:33. > :39:40.I have seen too many chefs make too many accidents without the tea
:39:41. > :39:50.towel. The black cabbage, you can't eat the stalk, you want the leaves.
:39:50. > :40:00.Blanch it in in salted water for a bit, a clove of garlic and I am
:40:00. > :40:01.
:40:01. > :40:07.going to add the cabbage in there. Literally, the liquid should be
:40:07. > :40:12.steaming, perfect temperatures. Cep mushrooms, in season at the moment,
:40:12. > :40:19.it is the Royals Royce of mushrooms, a meaty flavour, fantastic with
:40:19. > :40:24.fish, with all sorts of stuff. All you need to do to clean it is peel
:40:24. > :40:34.the stalk, all the trimings, you can try out and make into a powder
:40:34. > :40:35.
:40:35. > :40:45.to put in pasta sauces or put on a steak. Or go to nick to Nick Nairns
:40:45. > :40:48.
:40:48. > :40:55.place. We went out on the boat. It's proper posh.
:40:55. > :41:03.We did find some fan fastic mushrooms. I am going to put them
:41:03. > :41:09.in flour and egg and then what else. They are not standard bread crumbs.
:41:09. > :41:15.They are Japanese bread crumbs. When you coat stuff in Japanese
:41:15. > :41:19.bread crumbs it tends to be lighter, because they are bigger chunks than
:41:19. > :41:23.normal ground ground bread crumbs and it makes a nice crunchy coating.
:41:23. > :41:29.Where would you get them from? Japanese supermarkets?. I am not
:41:29. > :41:36.sure, do they sell them in supermarkets? One or two might do.
:41:36. > :41:39.Mushrooms into the pan, olive oil, season them after you have the
:41:39. > :41:42.colour, few season beforehand, it brings out the water in the
:41:42. > :41:51.mumrooms and prevents it from colouring. These oysters, we are
:41:51. > :42:01.going to deep fry them. About a minute. How do you find oysters at
:42:01. > :42:02.
:42:02. > :42:12.10.00 in the morning. I'm ready. Straight in, quite hot oil, 180,
:42:12. > :42:13.
:42:13. > :42:22.190. I am going to add double cream to this pan. Reduce it down with a
:42:22. > :42:30.clove of crushed garlic. You are going to fry that off, my oysters
:42:30. > :42:37.are cooking away nicely. Season the cabbage. And then wait for these to
:42:37. > :42:40.colour up. The fish, how can we going to poach it in red wine, the
:42:40. > :42:46.bass is different to the size of fish you could be buying. A lot of
:42:46. > :42:52.people when they cook fish at home, they are scared of cooking
:42:52. > :42:56.undercooked fish, so they overcook it and then they start poking
:42:56. > :43:02.around. You get a cocktail stick, no pressure, insert it into the
:43:02. > :43:12.fish, if you feel resistance, it is not cooked. As soon as the cocktail
:43:12. > :43:12.
:43:12. > :43:16.stick peerss through smoothly, then it is cooked. You have been a busy
:43:16. > :43:21.guy, what else are you doing at the moment, apart from the restaurant.
:43:21. > :43:27.You are doing a new programme. is called food pogo, starts on
:43:27. > :43:32.Monday at 4 it 30. It is combining food and pogo together. Four chefs,
:43:32. > :43:38.it is a competition, with pogo thrown into the mix. Instead of
:43:38. > :43:45.numbers, it is ingredients on the cards, so anything can come up.
:43:45. > :43:55.That starts on Monday. Yes. garlic you have put in there for
:43:55. > :43:58.
:43:58. > :44:07.flavour. I am gck to take the cooking liquid, straight into the
:44:07. > :44:11.hot pan and we are going to add a knob of butter to that. A touch of
:44:11. > :44:17.red wine vinegar, will balance out the sweetness of the port. People
:44:17. > :44:27.think you add butter there, it will footy on the top, but it starts to
:44:27. > :44:41.
:44:41. > :44:48.The cabbage is good with liver and things like that. Very versatile.
:44:48. > :44:58.Ceps, watch out, maggots love them and they tend to live inside the
:44:58. > :45:19.
:45:19. > :45:23.stalk. My dad called it fibre as a Poached sea bass in red wine and
:45:23. > :45:33.port, crispy oysters and ceps. that done in seven-and-a-half
:45:33. > :45:36.
:45:36. > :45:41.Looks fantastic, but will Graham like it.
:45:41. > :45:44.Tell us what you think. Open up that fish and you will see the
:45:44. > :45:54.definition of colour, a beautiful white flesh in the middle.
:45:54. > :45:55.
:45:55. > :46:03.smells fantastic. It's not just bass you can do that with. No any
:46:03. > :46:10.meaty fish. Even the cabbage isn't too bad.
:46:10. > :46:20.Why did you put it into the ice water. To stop it cooking, and to
:46:20. > :46:23.
:46:23. > :46:28.keep the colour. That is wonderful. The fish in red
:46:28. > :46:34.wine is a difficult one to handle, because if you get it right, it is
:46:34. > :46:39.sublime, but if you get it wrong it can take away from the fish.
:46:39. > :46:49.Simmering, it is literally steaming. The perfect temperature is 70
:46:49. > :46:57.
:46:57. > :47:04.degrees. Superb. Very autumnal. If you don't have ceps, John
:47:04. > :47:12.wouldn't mind you using other wild mushrooms instead. Now a selection
:47:12. > :47:18.of seasonal ideas. Autumn is a hugely exciting time if
:47:18. > :47:22.you are a wild fungi fan like me. As summer fades, the warm and damp
:47:22. > :47:26.conditions transform fields and forests across Britain into one of
:47:26. > :47:32.the prettiest, tastiest and sometimes deadliest of natural
:47:32. > :47:37.larders. The fairy wonderful of incredible
:47:38. > :47:41.fungi captivated me as a child and as a grown up cook the fruits of an
:47:41. > :47:49.autumnal ramble are no less exciting, but there is one treat
:47:49. > :47:52.that has so far ill leaded me. The British truffle, before I die I
:47:52. > :47:56.hope to find one and take it home to cook.
:47:57. > :48:01.Like all the best things in life, the British black truffle is
:48:01. > :48:06.notoriously hard to find, but today I have been invited to a secret hot
:48:06. > :48:09.spot in the Peak District by Dr Paul Thomas, one of the UK's top
:48:09. > :48:17.truffle experts and I have a good feeling in my bones.
:48:17. > :48:27.I am very excited about today. Nice to go mushroom hunting, I am
:48:27. > :48:31.in the presence of the King of truffles. Not just truffles we are
:48:31. > :48:36.after today, there's loads of other mushroom goodies to be unearthed in
:48:36. > :48:39.this ancient woodland. For every edible wild mushroom there are at
:48:39. > :48:45.least 30 you wouldn't want to touch, so be certain before you try
:48:46. > :48:50.anything. It is very tempting to be greedy when picking wild fungi, but
:48:50. > :49:00.you only pick a handful of what is available and always use a knife to
:49:00. > :49:01.
:49:01. > :49:06.avoid damaging it. Bright purple mushroom, chattering
:49:06. > :49:11.voices in the trees and whizzing wings mushroom. It may be a relief
:49:11. > :49:16.to hear some of our best tasting mushrooms are harvested
:49:16. > :49:18.commercially and can be bought fairly easily. Check this one out.
:49:18. > :49:28.You can probably smell it before you get here.
:49:28. > :49:29.
:49:29. > :49:39.This is called a stink horn. It is not good for eating. I got a whiff
:49:39. > :49:43.
:49:43. > :49:47.of T Is it known as the deaf I will's penis. -- devil's penis.
:49:47. > :49:51.Not for the basket. With a forest full of mushrooms we had been side
:49:51. > :49:57.tracked from our main objective, finding my first wild British
:49:57. > :50:02.truffle. This wooded area is rich in
:50:02. > :50:06.limestone its moist soil is prime truffle territory. Unfortunately,
:50:06. > :50:11.unlike the growing collection of wild fungi in our basket, truffles
:50:11. > :50:15.grow underground. What would I be looking for, how will I know when I
:50:15. > :50:18.have found a truffle? What we are looking for are, you see areas of
:50:18. > :50:25.burnt off vegetation around the base of the tree, that is the
:50:25. > :50:30.truffle kidge the veg at that -- killing the vegetation around the
:50:30. > :50:37.tree. You will see scratching marks marks around the tree. Because
:50:37. > :50:40.squirrels will be looking for them. We might be lucky enough to find
:50:40. > :50:48.fraing fragments of truffles or whole truffles. There are signs
:50:48. > :50:52.here. Would than the kind of thing you are looking for? Yes. That is a
:50:52. > :50:57.small animal activity. It is going for something down there, whether
:50:57. > :51:05.it is beech nut or truffle, it is hard to tell. If you have a dig
:51:05. > :51:15.around, to see if there is any remnants of anything. Oh my God...
:51:15. > :51:18.
:51:18. > :51:23.No, sorry. They grow with trees like oak. The truffle provides the
:51:23. > :51:27.tree with water and nutrients. In any of these trees has a truffle
:51:27. > :51:32.buddy, so far they are not letting on. With no luck we are heading to
:51:32. > :51:40.pastures new. Keep this location a secret. On our
:51:40. > :51:46.way, Paul stumbles across some unexpected treasure. Perfect.
:51:46. > :51:53.of the greatest mushrooms known to mankind, the cep, or penny bun.
:51:53. > :51:58.That is pleasure to be hold. In my top ten, the cep probably comes in
:51:58. > :52:03.at number two. It is almost impossible to resist raw temptation.
:52:03. > :52:13.That is deep, man. As we reach Paul's last truffle tip we are
:52:13. > :52:14.
:52:14. > :52:19.running out of light and time but it feels promising. I set off this
:52:19. > :52:25.morning determined to fulfil one of life's dreams, to uncover my first
:52:25. > :52:29.wild British truffle. All good things come to those who wait.
:52:29. > :52:35.After countless minor excavations and dusk approaching, reality is
:52:35. > :52:40.sinking in. Looking for the elusive truffle has been a great, great joy.
:52:40. > :52:47.A fantastic day but here I am smelling my 5,000th bit of rotting
:52:47. > :52:52.wood matter. I am admitting defeat today. Free black British truffles
:52:53. > :52:58.are hard to come by but you can buy them from posh grocers for around
:52:58. > :53:08.�30 for 100 grams. Today I am a lucky man. Paul has brought along
:53:08. > :53:18.an amazing starve of black truffles for us to sample. These eggs are
:53:18. > :53:24.
:53:24. > :53:31.going to be penetrated with truffle. I don't know what you think, I like
:53:31. > :53:38.my scrambled eggs with no milk in them at all. Sounds good to me.
:53:38. > :53:46.double yolker. Can we go truffle bonkers.
:53:46. > :53:52.Look at that marble, so pretty. both like it nice and runny.
:53:52. > :54:02.No pep earthquake, just truffle and eggs, forget toast. You first, sir.
:54:02. > :54:03.
:54:03. > :54:13.This looks excellent. That's actually really, really good.
:54:13. > :54:14.
:54:14. > :54:22.That is an intense truffle. This would make a fabulous Sunday
:54:22. > :54:28.morning treat. How could something so utterly simple, deliver such a
:54:28. > :54:38.serious grown up, full on, whopper of a dish. That's the
:54:38. > :54:40.
:54:40. > :54:44.truffle. That is the truffle. Big up the truffle.
:54:44. > :54:49.Lots of delis and supermarkets seled wild mush mushrooms at this
:54:49. > :54:59.time of year. Choose the best you can afford and they will make this
:54:59. > :55:01.
:55:01. > :55:09.lass Anya unforgettable. -- lasangne. Fry the mumrooms until
:55:09. > :55:16.the moisture has been sisled off. Throw in garlic and thyme.
:55:16. > :55:20.Then put to one side. Add a healthy armful of spinach to
:55:20. > :55:24.a pan with hot oil. It will crackle and spit but the resistance is
:55:24. > :55:31.short-lived and soon gives up the fight.
:55:31. > :55:41.Grate nutmeg and season. Thoroughly squeeze the spinach free of water.
:55:41. > :55:43.
:55:43. > :55:49.Cook sheets of lasagne in boiling water. Oil a dish and cover the
:55:49. > :55:56.base with a few sheets of pasta. Add a layer of mushrooms and
:55:56. > :56:00.spinach, add roughly crumbled goats cheese and cover with more pasta.
:56:00. > :56:07.Continue layering until all the ingredients are used up, finishing
:56:07. > :56:14.with a layer of pasta. Dribble oil on top and cheese and cover with
:56:14. > :56:22.single cream. Bake for 40 minutes, then tuck into
:56:22. > :56:32.a lasagne bursting with the most wonderful woodland flavours.
:56:32. > :56:35.
:56:35. > :56:40.We are not cooking live in the studio today. We are showing you
:56:40. > :56:45.some of the highlights from the recipe archives. Still to come on
:56:45. > :56:50.today's best bites, Tana Ramsey takes on the omelette challenge.
:56:50. > :56:55.Bill Grainger has a delicious recipe for us. His version of a
:56:55. > :56:59.classic Coq au Vin would make the ideal Sunday lunch. Martin Kemp
:56:59. > :57:04.faces food heaven or food hell. Did he get the baked crab he was hoping
:57:04. > :57:14.for or was it a piping hot beef hot pot. Find out at the end of the
:57:14. > :57:17.
:57:17. > :57:22.show. Here is a cooking legend, Michel roux.
:57:22. > :57:27.Cherry meringue. You need egg white, which I am
:57:27. > :57:33.going to get immediately, you need to whisk them for a little while
:57:33. > :57:40.and sugar and a bit of icing sugar. The first time I have seen icing
:57:40. > :57:45.sugar in meringue. I don't give all my secrets at once. It gives what I
:57:45. > :57:55.call the texture as well and the ivory colour to the meringue, to
:57:55. > :58:04.
:58:04. > :58:14.use icing sugar. That is my recipe Full speed. Three egg whites.
:58:14. > :58:20.the sugar. On my recipe, it is beaten by hand. He is ignoring you.
:58:20. > :58:24.He is deaf again! I can't see you or hear you. Here
:58:24. > :58:30.we are, we have done that, we get rid of the egg yolk. We have
:58:30. > :58:34.cherries here, they are not in season in the UK yet. No. But in
:58:34. > :58:41.two weeks, a week or tworks there will be plenty and they will be
:58:41. > :58:51.there for four to six weeks. They will be cheaper. They are huge,
:58:51. > :58:54.
:58:54. > :59:04.those cherries. These are �2 each. You were done. I get them half that
:59:04. > :59:26.
:59:26. > :59:34.price. The syrup is on. The rhubarb, look at that rhubarb. What have you
:59:35. > :59:39.added to the meringue. Just the sugar in there? Only sugar. I have
:59:39. > :59:44.the syrup, I have the bay leaves and the thyme, because it flavours
:59:44. > :59:54.everything. Do you want the cherries in there? Yes. Bay leaves
:59:54. > :00:01.
:00:01. > :00:07.and thyme in there. People often put herbs and spices with fruit,
:00:07. > :00:13.they go very well together. I want to have a look at the stiffness of
:00:13. > :00:20.the meringue. Look at that. That is half of the sugar and it's there.
:00:20. > :00:27.Now we put the other icing sugar in and we let it churn again. So far
:00:27. > :00:36.it's good. Thank you very much. Then I am cutting the rhubarb. If
:00:36. > :00:43.it is bigger than that, we just want to cook it for the flavour. We
:00:43. > :00:53.put sugar in it with the syrup and we cook it for a few minutes. It is
:00:53. > :01:00.
:01:00. > :01:05.for the children, for the grown up I do that desert, the meringue with
:01:05. > :01:15.prunes as well, plums, when they are in season, which is lovely.
:01:15. > :01:29.
:01:29. > :01:39.you want the vanilla in there? That is perfect, a few minutes in
:01:39. > :01:44.
:01:44. > :01:54.the liquidiser. You want these in a bowl. That's better. These go in
:01:54. > :01:55.
:01:55. > :01:59.the fridge? Yes, please. You know what is happening, James, he's
:01:59. > :02:09.obviously got you and you are very good, but normally he's used to
:02:09. > :02:10.
:02:11. > :02:17.working with 20 chefs around him. Not any more. He's a bit lost.
:02:17. > :02:20.was not nice. You are doing it contrary to what
:02:20. > :02:25.everybody will have been taught by adding the sugar carefully at the
:02:25. > :02:30.end. You chuck everything N Absolutely right. Why the icing
:02:30. > :02:35.sugar? Because can look at the texture, look at that, and look at
:02:35. > :02:40.the holding of that., isn't it lovely. It's too soft. A little too
:02:41. > :02:45.soft. It's not. You are going to get it in a minute. I think it's
:02:45. > :02:55.perfect, dad. You are not too old to get a slap. Now you think it is
:02:55. > :02:56.
:02:56. > :03:06.perfect. I want my meringue. It's like Jeremy Kyle now! A big
:03:06. > :03:08.
:03:08. > :03:13.spoonful, Can you do the the sauce. Did you put the cherries? I did put
:03:13. > :03:23.the cherries n they are too expensive to be forgotten!
:03:23. > :03:40.
:03:40. > :03:50.Why is he going to spoil that with The whole cherries are in there.
:03:50. > :03:51.
:03:51. > :03:56.week ago I was in in ant art ka. Tell us about the dog slaying.
:03:56. > :04:01.have to look after the dog in the morning, at dinner, you leave with
:04:01. > :04:07.the dogs, the husky. They look at you nicely if you feed them. If you
:04:07. > :04:15.forget to feed them they don't look at you nice, but it is very healthy,
:04:15. > :04:22.you do 50 or 60 kilometres a day. Why don't you take a snow mobile or
:04:22. > :04:32.something like that. I like the animal, they are like my selves. It
:04:32. > :04:44.
:04:44. > :04:53.When you want to cool down the sauce very quickly, you put it in a
:04:53. > :05:03.tray for a few minutes and then the bowl on ice. A couple of minutes,
:05:03. > :05:16.
:05:16. > :05:23.Look at that, the syrup. There is a bayleaf sticking out of one.
:05:23. > :05:33.are jealous. Look at the syrup, look at what I am doing with the
:05:33. > :05:33.
:05:33. > :05:42.syrup. This is for the guests sitting next to you, not for you.
:05:42. > :05:48.He's done that a few times. coulis can be served separate or
:05:48. > :05:56.around it, it is very light. The colour goes beautifully well,
:05:56. > :06:06.because it is pinkish. Here we are. Looks good to me. Cherries meringue
:06:06. > :06:10.
:06:10. > :06:20.with rhubarb coulis. Fabulous. Right, Chris, you've got to try
:06:20. > :06:21.
:06:21. > :06:25.this one. It was fine until you got the rhubarb out. You would do that
:06:25. > :06:32.with prunes as well. Yes, when they are in season and other fruit as
:06:32. > :06:42.well. You have to poach them lightly first and pat them dry and
:06:42. > :06:47.
:06:47. > :06:52.mix with the meringue. Enjoying it! It's very good. Put them in the
:06:52. > :06:57.oven, two hours in the oven. Fantastic.
:06:57. > :07:00.We are not live in the studio today, but we are looking back at some of
:07:01. > :07:04.the great moments from the Saturday kitchen archives instead. You think
:07:04. > :07:11.being married to one of the world's best chefs would mean you pick up
:07:11. > :07:15.some cooking stips so I wonder if Tana ram say knows how to make the
:07:15. > :07:24.perfect omelette. I expect not. We have a new man on pole position,
:07:24. > :07:34.Paul Rankin, 15.12 seconds. Do you think you can go quicker?
:07:34. > :08:13.
:08:13. > :08:23.couldn't get any slower. Fast as It's not happening.
:08:23. > :08:26.
:08:26. > :08:28.OK Can I put cheese on now. James, Bill Grainger knows how to make
:08:28. > :08:35.disdishes that are simple and delicious and here is his version
:08:35. > :08:39.of a a Sunday lunch classic. I am going to do my version of a Coq au
:08:39. > :08:44.Vin, traditional it takes a long time. This is a very, very fast
:08:44. > :08:50.version. Using the same ingredients. The French version they use red or
:08:50. > :08:55.white wine. I have never been a fan of the red wine version. I am not a
:08:55. > :09:04.traditionalist. I have a chicken, the biggest chick chicken I have
:09:04. > :09:09.ever seen. Zur in England now. We have a smaller island than you.
:09:09. > :09:13.If you wanted to buy pieces already cut up, this is the time to do it.
:09:13. > :09:18.But I think it's good to know how to chop up your own chicken. I came
:09:18. > :09:22.about doing this recipe, I was going to do a classic Coq au Vin, I
:09:22. > :09:26.got all the ingredients and the day got away from me, I didn't have
:09:27. > :09:35.time. I used those same ingredients but put them together in a slightly
:09:35. > :09:38.different way. Chop the legs and thighs off. This is a big chicken.
:09:38. > :09:45.Trying to get the knife in, I am the son of a butcher, I should know
:09:45. > :09:55.how to do this. If you wanted to buy pieces, you could buy legs and
:09:55. > :09:59.
:09:59. > :10:06.Buy legs and thighs. It wouldn't work so well with just breast. You
:10:06. > :10:13.want the dark meat. Traditionally you would cut this up, obviously
:10:13. > :10:20.using a smaller chicken. I chop the end piece off and you get a big
:10:20. > :10:30.chunk because that is going to cook quicker. I am going to serve this
:10:30. > :10:38.
:10:38. > :10:43.with a classic mash. Classic mash would be three tonne of butter. You
:10:43. > :10:48.would normally marinade this overnight and roast it for hours.
:10:48. > :10:53.But this dish was developed to use an old chicken. An old rooster.
:10:53. > :10:57.Exactly. But we don't need to do that now, we are getting great
:10:57. > :11:05.fresh chickens and they are younger and they don't need as much cooking
:11:05. > :11:15.to be tender. I have that on the tray. I am going to throw some
:11:15. > :11:24.
:11:24. > :11:29.You could use a chopped up red onions, you can use bacon or
:11:29. > :11:33.pancetta. You have never watched that programme that is on every
:11:33. > :11:42.morning on BBC, that we send all those Brits to Australia. I have
:11:43. > :11:50.done the reverse, I I am on the plane back. Sell Britain to the
:11:50. > :11:54.Aussies. The coffee is getting better. I love it. I have to say, I
:11:54. > :11:58.love being in Britain, I have spent the summer being in Britain and
:11:58. > :12:05.travelling around and the great food. I got a bit of a tan. I
:12:05. > :12:15.brought my flip-flops but haven't used them yet. You have another
:12:15. > :12:21.
:12:21. > :12:29.name in Australia for flip-flops. We call them thongs. A bit of
:12:29. > :12:32.chilli on there. Olive oil, and some rose Mary and thyme. These are
:12:32. > :12:42.the recipes I like, classic dishes but I like mucking around with them
:12:42. > :12:45.
:12:45. > :12:55.a bit. Roast that for 20 minutes. Then what you do is after 20
:12:55. > :13:00.minutes you make the sauce. have mushrooms here. Any type?
:13:00. > :13:04.mixture. It is easy to buy the mixed packets and this is a great
:13:04. > :13:08.recipe to play around with with different times. This is the season
:13:08. > :13:18.for them. There are no films on the horizon for you. Not movies.
:13:18. > :13:50.
:13:50. > :13:55.you have got a new book out. Bill's Have you been to Wales before?
:13:55. > :14:00.haven't, I am very, very excited about Wales.
:14:00. > :14:04.The food, the food in the countryside is so good. There is a
:14:05. > :14:09.big food festival there over the weekend. I am going down there.
:14:09. > :14:14.Brilliant lamb. The best lamb. That is the thing in Britain, the meat
:14:14. > :14:20.sin credible. I shouldn't say that, the meat, all the rare breeds
:14:20. > :14:25.coming through, fantastic. The pan has got to be hot. When you cook
:14:25. > :14:33.mushrooms sometimes, they drop down a little with a lot of liquid. Have
:14:33. > :14:40.a pan nice and hot. Don't wash them, just wipe them. I am going to get
:14:40. > :14:50.the chicken out of the oven. wine bubbles with all the juices of
:14:50. > :15:01.
:15:01. > :15:07.You seat great sauce that happens, I have some parsley. The parsley at
:15:07. > :15:14.the end -- I for got something, a bit of garlic. Look at the size of
:15:14. > :15:20.that. You still have the liquid in there. Little bit of garlic in
:15:20. > :15:27.those mushrooms. The advantage with this, the skin skin becomes nice
:15:27. > :15:34.and crisp. If you want to eat the skin, you want it crisp. You don't
:15:35. > :15:44.lose that. What's great about Coq au Vin is the sauce. I am putting
:15:45. > :16:06.
:16:06. > :16:12.more crem more creme fraiche in Scatter the mushrooms. Then parsley.
:16:12. > :16:22.All of those delicious things. This is a great autumn family meal, or
:16:22. > :16:24.
:16:24. > :16:34.for entertaining. I love food like this, hearty food. That leg looks
:16:34. > :16:38.
:16:38. > :16:48.good. I love a leg. It's dark meat. I love a girl who likes her food.
:16:48. > :16:51.
:16:51. > :17:01.You can see all the onions. That wine has created the most delicious
:17:01. > :17:11.sauce that you pop over there. A bit more parsley. That's Bill's
:17:11. > :17:16.
:17:16. > :17:25.It looks fantastic a great alternative to it, very simple to
:17:25. > :17:35.do at home. The food just keeps coming. I am a huge mashed potato
:17:35. > :17:38.
:17:38. > :17:44.fan. Creme fraiche in it. The key to it is keeping those chicken on
:17:44. > :17:54.the bone. You need the bone to keep it moist and it mels down with the
:17:54. > :17:54.
:17:54. > :18:01.wine and you get the great sauce. Oh my goodness, so good.
:18:01. > :18:05.Martin Kemp is one of the country's most famous musicians, so he was
:18:05. > :18:11.odd's on to get his food heaven. Now time to find out whether Martin
:18:11. > :18:17.will be facing food heaven or food hell. Heaven would be the fantastic
:18:17. > :18:22.brown crab. A big old gesser. can steam these or boil them.
:18:22. > :18:30.Packed full of meat and white and dark meat. You could be having a
:18:30. > :18:35.big pile of beef there. A serious amount of beef, a beef hot pot. You
:18:35. > :18:42.like the idea of the British hot pot. That is stewed with onions and
:18:42. > :18:47.topped off with potatoes and red wine and cabbage. We just need
:18:47. > :18:52.something warming in the studio, to warm the cockles. What do you think
:18:52. > :18:54.they have decided? I wouldn't be surprised if it is the crab,
:18:54. > :18:59.because crab is something that everybody fancies, but doesn't
:18:59. > :19:03.really know what to do with. We had hell last week and we have heaven
:19:03. > :19:11.this week. Lose that beef out of the way. It
:19:11. > :19:17.is like bull's-eye. I feel it is a nostalgia show today.
:19:17. > :19:22.I have learnt you are a got. I was a break dancer, I looked like N
:19:22. > :19:28.dubs before N dubs. Crab is nostalgic as well. A good
:19:28. > :19:37.link back into food. It is, I remember for me, it was Sunday
:19:37. > :19:42.evenings was a trip down to Tubby Isaac's stall and picking up the
:19:42. > :19:48.the mussels and crab. This is one of the best foods.
:19:48. > :19:56.You can show us how to prep it. Take the big claws off. The thing
:19:56. > :20:03.that puts me off is the work. not that bad, not when you employ
:20:03. > :20:13.people. Put your thumbs underneath and you get the body out. You get
:20:13. > :20:16.
:20:16. > :20:26.rid of the dead man's fingers. make you ill. It is not as bad as
:20:26. > :20:29.
:20:29. > :20:39.the omelettes. Scrape that out, the brown crab is in there. I like
:20:39. > :20:43.
:20:43. > :20:53.mixing the two together. Do it with a cloth, I ended up in A&E the last
:20:53. > :20:59.
:20:59. > :21:09.time I did that. It nearly took my thumb off. To get the meat out, I
:21:09. > :21:12.
:21:12. > :21:16.separate it into a lot of bowls, but just break it like that. This
:21:16. > :21:22.is Shalott in here, and I am going to add mustard, this is the sauce
:21:22. > :21:31.to go with it. Just colour the onions, a touch of mustard in there.
:21:32. > :21:35.We are going to add some brandy. Flambe the brandy.
:21:35. > :21:41.You can turn your attention back over to the crab.
:21:41. > :21:51.I was in Australia recently and I had a big king crab, at a Chinese
:21:51. > :21:53.
:21:53. > :21:58.restaurant. Wonderful Bigger and better in Australia. We get it over
:21:58. > :22:03.here but it comes in frozen. can't get it fresh over here.
:22:03. > :22:11.better in Australia. No it isn't! Separate these two here, you want
:22:11. > :22:21.to hit it with a knife and it will separate the two.
:22:21. > :22:29.
:22:29. > :22:39.I have done bread crumbs here. This is a cock grab as oppose today
:22:39. > :22:40.
:22:40. > :22:48.a hen. How do you tell? No you don't have to! This bit has a lot
:22:48. > :22:53.more spikes on the outside. Less density of meat in a hen and the
:22:53. > :23:00.males carry more meat. Always plump for the male if you
:23:00. > :23:10.can. This is a bit of pickle, rice wine
:23:10. > :23:17.
:23:17. > :23:25.vinegar, sugar and salt. Pour it over the top.
:23:25. > :23:35.That is it. You can use the shells as well,
:23:35. > :23:37.
:23:37. > :23:47.they make great soup. And oil. always make a lovely soup out of
:23:47. > :23:48.
:23:48. > :23:54.these: To cook this I chuck them into boiling water. They are really
:23:54. > :24:00.simple to cook. Have we got the crab meat yet? Nearly there.
:24:00. > :24:06.Cooking time for crab? I boil the water with some salt in it so, it
:24:06. > :24:12.tastes like the sea, drop the crab in, take it off the heat. You don't
:24:12. > :24:21.usually find a crab that's not been cooked already. You have to pre-
:24:21. > :24:28.order that from your fishmonger. don't use the pasteurised stuff, it
:24:28. > :24:33.doesn't taste like crab. I am not sure what it is. Reduce the sauce
:24:33. > :24:39.down. You can roast those off and make great oil with that, we have
:24:39. > :24:46.done it on the show before. Do you cook a lot? I do. Everything we
:24:46. > :24:51.cook at home, is on the BBQ. There is a BBQ outside the back door
:24:51. > :24:54.which we use all year. We use it all year, even in the rain.
:24:54. > :25:01.Everything from chips, from chicken, anything we want to eat is done on
:25:01. > :25:10.the BBQ. I do that as well. It doesn't matter how cold it is.
:25:10. > :25:19.is not like we are going to have a BBQ tonight, it is like a you ten
:25:19. > :25:26.sill. The -- utensil. That is another great Australian invention,
:25:26. > :25:33.the BBQ. I can try. Reckon you invented the
:25:33. > :25:41.BBQ, Yes, and cricket. The only good thing to come out of Australia
:25:41. > :25:48.is Kylie Minogue. Of course and bill Grainger.
:25:48. > :25:52.You invented the BBQ! We use it every day, I am out there or
:25:52. > :25:57.someone is out there, it takes away all the fat. It is healthy.
:25:57. > :26:03.You have the crab over here, the sauce, I have added the crab, the
:26:03. > :26:12.meat to the sauce, the sauce has the mustard, a bit like a
:26:12. > :26:18.thermidore sauce. There's no flour in there. No. Is You have the
:26:18. > :26:26.crumbs, which is the parmesan and bread crumbs. That is quite a 70s
:26:26. > :26:35.way of presentation. It is very retro. I wasn't eating stuff like
:26:35. > :26:40.that, I was too busy on my Pac-Man. Talking of 70 s, I am going to a
:26:40. > :26:50.fancy dress tonight and I am going tos a Storm Trooper. If you see me
:26:50. > :26:57.
:26:57. > :27:07.on the M40, I am on a motorbike, and I am dressed as a Storm Trooper.
:27:07. > :27:10.
:27:10. > :27:15.Is that all you have done after 8 minutes. A bit more lettuce.
:27:15. > :27:19.Onions, these are the pickled onions, they have gone soft.
:27:19. > :27:29.We are big salad fans at home and we are looking for a new way to
:27:29. > :27:30.
:27:30. > :27:35.present a salad to make it interesting. That sounds good.
:27:35. > :27:40.third vinegar to two-thirds oil. When I was a kid, I had this
:27:40. > :27:46.Saturday job in a green grocers and it was my job to cook the beetroots
:27:46. > :27:53.every morning. How did you cook them? In a big boiler. Did you peel
:27:53. > :27:59.them first? No, but the smell really takes me back. It was my job,
:27:59. > :28:04.I was red all week. That is what we have to do, we have to do a
:28:04. > :28:10.nostalgia show, you have to come as a zbot next time.
:28:10. > :28:20.-- got next time. I will come dressed as N dubs, and shave my
:28:20. > :28:34.
:28:34. > :28:42.Nice, simple, really easy. A lovely crunchy salad with it.
:28:42. > :28:48.That's fabulous. You have to dive into that.
:28:48. > :28:58.James, that's great. You normally get those sauces that are heavy and
:28:58. > :29:01.
:29:01. > :29:05.floury. You get the heavy floury We have run out of time today. I
:29:05. > :29:09.hope you have enjoyed looking back at some of the great recipes from
:29:09. > :29:13.the archive. Remember, all the dishes from the show on on the
:29:13. > :29:18.website. There are loads of other great tips and techniques on there,