Episode 50 Saturday Kitchen Best Bites

Good morning. There is some sensational food in store for you

Welcome to the show. We have a mouth watering menu of dishes from

the Saturday Kitchen back catalogue. A blackberry Charlotte with

homemade cuss custard. Atul Kochhar uses his spices on this humble pork

chop to create a tandoor spiced version. Gennaro Contaldo has a

chicken recipe with lemon and saffron. To round off today's

selection, Griff Rhys Jones faces food heaven or food hell.

Surprisingly there was a trio of eel dishes ready for food heaven,

but a steaming beef hot pot all set for food hell. Find out what he

gets at the end of the show. Before that, here is Theo Randall with a

tasty seafood recipe. We are cooking tagliarini, with

shellfish and squid, sea bass, brown shrimps, parsley and garlic

You are going to do a tomato sauce. A good toe at that time mow sauce

depends on how ripe the tomatoes are. If you have tinned tomatoes,

just do a slow cooked one, cook it and season it nicely. 20 minutes. A

fresh tomato sauce you can cook in two or three minutes if the

tomatoes are ripe. Don't get too I'm going to prepare the fish. We

have squid here. You have garlic oil and tomatoes in there. Yes. The

squid here, Get rid of the wings. We don't use those. You can use

them in a stock or something. Get Give it a wipe. You have a busy day

today, not only are you here doing this, an interesting thing tonight.

It is lunch-time, after this I am going straight back to the

restaurant and we are part of the gourmet odyssey, part of the London

restaurant week, there is a bus that goes up and down Park Lane,

going to Theo Randall, Richard Corrigan as and Scotts. There will

be jolly people on the bus at the end of it.

The squued is sliced up. In the pan, olive oil and the remaining garlic.

I am going to take the skin off the sea bass, beautiful sea bass here.

I don't want the skin on there. These mussels have been cook indeed

white wine. Garlic and white wine. You have kept the juice for the

sauce. I am going to slice the very fresh bit of sea bass, it is so

fresh, amazing. Quite thin. Add Season the fish. Salt and pepper.

And then get a bit of colour on them, just to increase the flavour

of the shellfish. This is our beautiful pasta. This is your

famous pasta. Look at the colour of it, it's very dark yellow from the

amount of yolks we put into it. use Italian eggs. Yes, because the

chickens are fed on carrots, so they have this amazing rich yolk.

We are going to add the brown shrimps. Put the pasta in, just

boiling salted water. Two or three minutes. People don't make their

own pasta, you can buy the fresh dried. Yes. Put the juice in. This

is the seasoning of the dish and with a spoonful of tomato sauce.

Can you chop me some parsley. juice you are talking about is the

mussel liquor of the Yes. You want to cook the fish now. So the fish

is poaching now. What is next for Mr Randall then? We have seen you

on boxes of pizzas. BBC Good Food Show, I am going to Birmingham with

you. The restaurant is going well. Any ideas to expand it? Running a

restaurant is a full-time job, it really is. I think just keeping it

consistent and the quality up, making it as best as possible.

have added the tomato sauce in there. Our pasta is cooked now. We

are going to mix. Always with the Italians, always add the pasta to

the sauce. It is good to cook it in a frying pan. That last bit, cook

the pasta with the sauce, so it actually seasons the pasta. This

was an idea you got from the Vengle. It is a seafood Italian pasta.

is cooking the pasta in the sauce. So much flavour and really quick.

It takes no time at all. We have It smells wonderful. You get to

dive in. That's absolutely gorgeous. You can buy the brown shrimps

frozen these days. It is so eggy. It looks like just an egg yolk,

grated up. It is amazing the amount of yolks you put in there. They

give it such a nice texture and flavour.

Stunning. Gorgeous. Oh man, it is so tasty.

There are different types of fish you could put in there. Anything

you want. Mussels are very important. When you took the pasta

out of the pan, I always put it in a Colin der. But you put it

straight in the pan. Coming up there is a blackberry Charlotte but

first here is Rick Stein on one of his fascinating seafood odysseys.

Queensland Australia, I first came here when I was backpacking around

the world. I was 19 19 and it's always remained in my mind how warm

and blue and tropical it was. But I can't really recognise it now.

There were far fewer houses then and only a few shops. Now it's

really sophisticated with dress shops everywhere and great

restaurants and cafes and bars. I thought I recognised this pub, but

one thing I do remember is this unforgettable beach, this beach to

end all beaches. Nothing makes me more jealous when I think about the

hedonistic lifestyle of Australia. You know the Australian expression

no worries. Well how could you have any worries sitting up to your

waist in warm water, fishing and drinking ice cold beer. I might

look a bit odd coming out of the sea here but it is so hot on this

beach I just had to be a paddle before I started this cooking. This

dish you have got to do. It is beach food, my idea of beaches in

Queensland, but you could cook it outdoors in your garden. It is

squid with a salad in a Thai dressing and toned all the Thai

flavours down so it will fit in here. First of all into the pan

goes plenty of vegetable oil, a nice hot wok, keep your woks hot. A

good pinch of cayenne pepper, plenty plenty plenty. Now squid. I

have prepared the squid. I have cut it up and cut diamond patterns to

tenderise it a bit. Saute it off for about two minutes. Do I have to

justify why I am standing outside on a beach, no because everything I

cook on the beach is designed to be cooked on a beach. Even back home

in little cold cold England we can still get those lovely hot hot

sunny days and get out in the garden and do some cooking. I am

going to take that off the heat and leave it to cool down and now make

the bit that counts, the roasted rice, it gives the salad a lovely

crurching. Stir it for two minutes letting it brown. All good dishes

have a little hook, that people say what is that, I have never tasted

that before. That's what this is in this dish. It is the roasted rice.

I really want you to try this dish. Because in the series I did, there

is one dish I think everybody should try. Last series it was the

little Thai fish cakes, the series before it was the Jambalya, in this

one it is the roasted rice and squid salad. Give that a good

pounding in the mortar. Now to make the salad. I just cut up some

lovely lettuce here and picked off mint, coriander and thinly shredded

some spring onions. Just put a handful on this plate. Now the

squid, which is cool, just arrange that very, very neatly over the top

and now the quickest dressing you have ever seen. Lemongrass, in with

red chilli, sugar, fish sauce, two tablespoons, and the same amount of

water. That is it. Stir that around. Straight on to the salad. If The

last thing, and the best thing is the roasted rice, nicely crunched

up. Over the top of the dressing like that. Don't you think you want

to eat that! I can tell you, if youate that, I may have said this

before, you would think in the words of that terrible cliche, you

had died and gone to heaven, it's so good.

There is another dish I really worked out, thinking of Australia,

thinking of minimum ingredients, just the minimum ingredients, this

one is an oyster dish, they have lovely oysters on this coast. They

have so much flavour and they are small, but really plump. This dish

was deep fried oysters in tempura batter and a dipping sauce and

wedges of lime. First of all what I did was open the oysters, take them

out of the shell. Then I made up a very simple dipping sauce, which

was just soya sauce, equal quantities of water and lime juice.

Then I made up a batter, all the tempuras before had egg, but this

was just flour and cornflour, mixed together with a few sesame seeds

which had been lightly toasted and then that was mixed with ice cold

soda water, up to about the consistency of between single and

double cream. You mix that with your hands, round and round with

your hands and it doesn't matter if there is a few lumps in it because

the whole thing is, it has to be freshly made. I don't know what it

is about the soda water, but when you take the oysters out and drop

them into hot oil at 190 degrees C, the batter just goes so crisp and

it is so thin, you can still see the oysters inside the batter. You

fry them for no more than a minute. You take them out and you put them

back into the clean shells. The idea of it is to give a cooked

oyster dish for those that don't particularly like raw oysters but

still get the fresh ozone flavour from the oysters. It is a ripper. I

met the chef at this restaurant and I know she wanted to sum up for me

what is great about the seafood here. We started with a lemon salad.

That's not seafood but it was just the most wonderful taste I have

ever had. The lemons here, when you cut them they spurt out in juice.

She sliced up the lemons, put them in a big bowl, added good chopped

mint and a pinch of garlic and a pinch of chilli and then some oil.

Turned it all over and that was it. So fresh. Fantastic. Next, the

first seafood, that was great. It was mussels with beans. I remember

it on the menu. Those beans and those mussels, cannelini beans

cooked so sompt and the mussels were turned over them with garlic,

plenty of olive oil and tomato. beans when they are they are cooked

like that they they take up flavour so well. I must have had about

three portions of them. I couldn't stop eating them. I had three of

those. After that, fuzilli with tiny crabs. The dish, it was called

prima vera. Lots of them cooked with the pasta and with the crabs

and they were so sweet. Then the sauce was all tight and clung to

the pasta. So appetising. Something I really learnt about that, keep

your sauce tight, keep it dry, it binds around the pasta and tastes

wonderful. The next plate was stunning looking. You know here the

Italians use the ink from cuttle fish and squid in rice dishes, in

pasta dishes. This was a cuttle fish and spaghetti dish, it was

black and glissening, I could could taste garlic, parsley, tomato in

there and a touch of chilli, and some lovely chunks of cuttle fish

and a great big pile of it. My appetite was raring to go. After

that, now this I think was the most interesting dish of the wholemeal,

again, it was pasta, again it was spaghetti, as with the cuttle fish,

but if you think pasta is a one note dish, you are wrong. There are

so many different notes, so many different tunes you can play. So

what she had done was just to put the row of the urchin in with the

oil and then just stirred everything together at the last

minute. It just tasted of the sea. It the a supreme ozoney flavour. We

didn't get a lot of it, this is quite a meal this, I was beginning

to feel full up. I knew there was more to come. Finally, a whole sea

bass, and I was happy it was finally, although my enthusiasm and

curiosity was still high, I was getting a bit full up! The bass,

this time it was cooked in not much water, garlic, olive oil, tomato.

It was perfect. It made me think about the chef, I tried to talk to

her, a bit difficult, because I don't speak Italian. She is an

older cook and I really like that. I would, wouldn't I! But I get the

feeling with her with her calmness and poise and the way she makes

everything seem effortless. She is doesn't have to try too hard. She's

been cooking those same dishes forever really, because she knows

that's what works. You don't need to be full of pizzazz and showing

off and reduce this and little bits of that. You just cook what you

know well and you just stick to that.

That beach, you know that expression life's a beach, whenever

I hear that, that is the beach I think about. Also I think about

people like Sall ji Jones, that have to be on the beach, beautiful

lovely blonde bubbly Australian girls, that is a typically male

view, but their zest for the outdoors is so infectious.

Everything is so bright and blue and yellow. It reminds me of the

painting of a swimming pool of David Hockney's, a big splash.

day like this you have to say who cares if we catch a fish, the whole

fun is just being here. This is the day that Queensland is famous for.

When you do this all day, you can come up and build a fire and cook

the catch, it is the ultimate really. And a few tinies. You never

go to the beach without your tinies. I love cooking fish probably

because I love fishing and with that has been go along with the

boys on the fishing weekend, and it's you are the girl so you cook!

Sally is on telly in Queensland. I felt a bit clumsy, she is so good.

I have been down to the beach and selected these leaves, they are a

lovely leaf that grows around all the beaches of Australia, not so

good to eat, but what we are going to use them for is a slight smoking

effect on the fish and use it as a bed to rest the fish on. What we do

is possible it all into the bottom of the frying pan and you can see

it makes a lovely bed for our fish to lie on. We didn't get a fish

this morning when we went fishing but I went up to the store and

picked up this baby squire, which is a small snapper. Put in some

lemon and life slices. We don't need to season the fish, just put

some more leaves over the top of him. Put him to bed. A few slices

of lemongrass stalks I have there which infuse more flavour in the

dush. On with the the dish dish On with the lid. We are going to

Carmelise those ingredients, it will only take a couple of minutes.

A bit more cooked than just softened. I am making a bush tomato

sauce. What are bush tomatoes. are called desert raise sins.

taste like sun-dried tomatoes, a slightly smoky taste. You are right.

A very intense flavour, because they are quite strong I am using

cherry tomatoes also, but this will put another nice edge on the sauce.

Good bushtucker. It is my bushtucker ingredient to show the

English fellas. In with a whole heap of cherry tomatoes. The bush

tomatoes roughly chopped and a few kaffir lime leaves. Now we have the

fish with a lot of smoke in there. We pour in some water. Can you

smell that? Yeah, wow. I can smell the lemongrass first. Back on and

we finish the cooking process by teaming the fish for another six

minutes for one that size. sauce is cooked down now. Finish it

off with a teaspoon of sugar and There we have our little snapper.

That's nicely cooked down to the bone. With our smoky bush tomato

chutney we have an Australian feed for you Rick. Are you nervous?

is the moment of truth. It's all right. It's very nice. That's

fantastic. I am going to take this back to Padstow. It really is good.

I was worried it was going to be too smoky. But it's not. It's

brilliant. This is great. It's lovely isn't it. He's eating my

food. I came to Brisbane last year when I was judging the restaurant

of the year for the whole of Australia. It was a fantastic job.

One of the places they took me to is this unprepossessing whether

board house called two small rooms and that is all it was, just two

small rooms but inside, boy, could they cook. Their star dish was an

omelette made with mud crab meat. You thought that crocodiles were

the only dangerous things in the Mangrove swamps of Queensland, you

are mistaken, these are seriously dangerous. They are so active, they

make our brown crabs look a bit like pacifists. They live most of

their life out of water and they want to get you. If you got your

thumb caught in that claw, it would be off, just a stump. There is a

joke, a place called the Whit Sunday islands and there is a boat

place, and instead of a guard dog they have a crab on a lead. I want

to cook with these crabs. Crab omelette with stir fry, it's

fantastic. One tip I picked up on this journey was to do with with

something that troubles every cook, killing shellfish. If you put them

into ice cold water, really ice cold water, their systems shut down

and you can cook them humanely. This omelette is on a bed of stir

fried jenling vegetables. A bit of snow pea bean sprouts and a sauce

as well. Now the omelette. Free- range eggs, it's got to be for a

really good omelette, five or six of them for a couple of good

omelettes. It is a good way of telling whether a chef can really

cook is all about cooking an omelette. Cook for 20 minutes only

so it comes out. Fold the omelette over the crab and lay it on top of

the stir fried vegetables and then cut into that. You don't know where

the omelette stops and crab meat Rick had interesting bushtucker

ingredients in that film. We do get great bushtucker things of our own

in the UK and probably one you find everywhere at the moment is

Blackberries. I am going to do blackberry Charlotte. It was

supposed to be named after George III's Mrs.

Queen Charlotte. Little bit of sugar in there and water, just a

touch and soften them down. The base of a Charlotte is bread. We

are going to use the Christs of the bread, remove the crusts and cut

this up which go in the mouleds here. I smeed a small square.

Zplnchts We have melted butter there, and combine it altogether.

Been talent spotted aged 14? Rges yes. As an actress? It was a good

start, it was for a kids series, called Under The Bed clothes, it

was a book review programme and I could play the drums, which is why

I got the part. I did that and then went into a programme called Just

Us, when I was 14, which was a Kay Mellor written kids programme. At

16, just a little programme, I was working in a well-known burger bar

at the time and went for an audition for Coronation Street and

got it and I started that when I was 16. I carried on working in the

burger bar for a year. Did you have one of those headsets. They didn't

have headsets in my time. You think I am younger than what I am.

that I go in those burger bars. did five-and-a-half years in Corry.

As an actress, that's got to be the best start, because it is

repetitive. You learn your trade there. People go to drama school, I

didn't get that pleasure but I heard how to hit marks and learn

lines quickly and self-direct, it was a real training ground for me I

didn't understand at the time what a big deal it was. Then at 21, I

said I think I have done that now, I am going to leave. With a

programme like that, you are learning off so many other people,

that must have been a great start. You meet some amazing characters of

actors, you get every kind of actor on that show, people who are

professionals, who know their lines all the time and there are people

who come in and are nervous for one episode. You are mixing with all

sorts of people, and you learn a lot. I have filled it with the

Blackberries, put loads of butter on the bread. How do you do three

things at once, talk to me and cook and explain all the things at the

same time. Don't wear white trousers when you are doing

Blackberries. I am going to do custard. The custard is milk and

cream and vanilla and eggs and sugar. They want three minutes in

the oven. You were talking about learning off other people, no more

so than what you are doing at the moment. I am doing a show called

Mount Pleasant on Sky 1 on Wednesday nights. It is like a

proper who is's who of the British TV TV scene. We have Bobby ball,

Pauline Collins, you have the main character Sall ji Lindsay -- Sally

Lindsay and Dan Ryan who has been in everything. Lisa Tarbuck. I was

watching it last night, you recognise three or four people and

then somebody walks through the door and you recognise them as well.

It is about Lisa and Dan and it is about their life, and so you have

their parents, you have their best friends. I play Sally's best friend

and her boss as well. It is just about their lives in this lovely

fictional place called Mount Pleasant and it is funny and

dramatic also. I am more the drama element rather than the funny

element. The story lines they have, it is based around the couple, it

is like every day life. It really is. Sarah Sarah Hooper who wrote it,

managed to capture actual real-life conversation and put it into a

script. It is so real. I am obsessed with twitter, so I look at

twitter as I am watching the programme. I don't understand that.

My hands are too big to type. I can't do the phone thing. You don't

have to do it on your phone. Use your computer. So many people are

tweeting saying that is my life, I know those people, that is how I

speak. There was a great bath bath scene on Wednesday where Lisa and

Dan get a bit drunk in the bath, have a laugh singing oasis tracks

and quite a few people tweeted they have done similar things. It is

capturing real-life and people identified with it. Looking at your

careers, TV has been a huge theme all the way through. Most would do

a mix and match of theatre and TV. You just concentrated on one?

quite fancy doing theatre. I have dipped in a little bit but so far,

each job I have leads on to the next job, I don't get many gaps in

between. So telly is my main stay. You have done film. A little bit.

My scenes with Emma Thompson, blick and you will miss me, but I have

done a film. I am making a custard Pat this is a homage to custard,

all will be revealed when you watch this next week. A little bird told

me she put it back on the menu because I banned it.

The idea with custard is you want to whisk it, so when you put the

egg yolks in, you want to whisk it enough it starts to thicken up. It

should coat the back of the spoon. The texture changes, you can see

that thick in the bottom of the pan. Tnt is easy to get custard wrong.

We have our pudings which should be ready in the oven. You can make

these beforehand. The secret of this, you have to cover the bread

in plenty of butter otherwise it will stick. I love pudings. Press

them down a bit, otherwise they souffle up.

If you had to eat sweet or savoury for the rest of your life, which

would it be. I would live in bread and butter. In fact you could take

the bread away, I am not fussed People in my village, they look at

me as if I am weird, because I go off in the morning and early

evening on my Segway around the village with a carrier bag, I am

going hunting for Blackberries. You get the once from the top, not the

Of You can just nod, because it is hot or shake your head. Oh my gosh,

that's really nice, the bread... Don't sound so surprised!

Now you know what to do with all the Blackberries you should have

been picking this weekend. The recipe is on our website, so go and

have a look and have a go this weekend. Here is something spicier

from the brilliant chef Atul Kochhar. Great to have you on the

show. What are we cooking? Local pork?

Nice organic local pork. The way I am cooking this one is making a

marinade like a tandoory marinade, but this is simplistic, with fresh

herbs and spices. Mustard paste, double cream, single cream, pernod,

cinnamon seeds, and -- sorry cinnamon powder, fennel seeds and

nutmeg. You Most people think of red in the UK but it should be this

colour if it is fresh ingredients. It could be green red Oriel low.

But the tandoory is the oven. the way you cook food is the way

you marinade it. In we go with the garlic. You are going to trim the

pork. Trim off the fat. Nutmeg. Just a dash of nutmeg. Double cream.

Single cream. Pernod. Why single and double cream? Single cream

gives the body because double cream cooks really fast and it will help

to Carmelise the skin of the pork first. Rosemary and thyme going in

there. Have you got enough ingredients there! When I saw your

recipe, I thought I have got to do something and save the day!

You wait! The pork goes in and stays in the

fridge for anything from ten minutes to four hours, up to you.

will put that in the fridge. Matt is thinking that is way too many

ingredients, but it is a fantastic dish. I need the apple, perfect

diess. Twob centimetre diess, all right. For my cabbage salad, I need

oil. You are using an Australian apple though. I have to give some

respect to John for that. Good Australian ingredients. It is a

great dish, apple will help it. Cabbage with one salad and then

this is the other salad. Two salads in there. Are you serious about two

centimetres? Nearly. Mustard seeds, curry leaves. A bit of ginger in

there. The pork you are going to seal off and then cook it on the

pan and flash it through the oven. Yes, it will take five to ten

minutes in the oven. Can I put the apple in there? Yes. The spices

coriander seeds, crushed red chilli, pinch of salt and pepper. I am

going to have to watch this again, because I have lost what is

happening. You have frozen porcini mushrooms here. Can you use

chestnut mushrooms or something like that instead. Yes, you can use

button mushrooms. I have grated coconut in there. Cabbage is ready.

We need to add a lime to them. is going in to the oven for ten

minutes. It's like the generation game!

Apology for the loss of subtitles for 131 seconds

I have to say, I did taste this in rehearsal and it is well worth it,

because, taste that, it's worth it. Haven't you got a funny story with

your dog and a pork chop? really. It wasn't funny for me. We

were having a BBQ, I come from a big Greek family, I gave the dog a

bit of the pork chop and it got down to the bone. I thought he is

finished with it now, I thought I would take it off him, I was only

four or five, I took it off him, he bit my ankle. Don't laugh! My mum

got rid of the dog and I brother That's gorgeous, that is absolutely

gorgeous. Thank you. Other than pork, you could do it with lamb.

You could do it with fish? Yes. What fish would you use? I would

use this on sword fish. We can also do it on monkfish, any firm fish.

Beautiful. Love the cabbage with it, it is delicious.

The ingredients are more exciting There will be more great recipes

from Atul Kochhar over the coming weeks. Next Valentine Warner with

something seasonal and delicious. Now is the time of year when our

native fruit really delivers. Hedgerows are bursting, orchards

laden, there's plenty to go round. But it is the versatility of autumn

fruit that really excites me, eaten fresh off the branch. Or cold

stored, bottled and jarred to take us through winter.

Of all the autumn orchard fruits in this country, the British plum has

the shortest season. It is a delight you should save our right

now. Plums start arriving from late summer but they make me think of

autumn, drowsy was.S and I realise it is time to start cooking

crumbles, plum could be letters and delicious -- cobblers. Today I am

in plum paradise. Home to the largest collection of fruit trees

in the world, this horticultural trust in Kent is a living library,

dedicated to the research of fruit. There are 350 species of plum in

this orchard alone. To make the most out of my visit, I am

enlisting the head of head tour guide Ted. What an amazing place.

Absolutely. It's groaning with plums. Plum central. Try one for a

start. To get me in the zone. Very, very delicious.

Bad weather during a flouring season has result indeed a poor

crop this year. But it still looks like an awful lot of plum toss me

and I am going to do my darnedest to sample as many as I can.

I am in total heaven here. How many have we got to go? Only 346. I

accept no responsibility for your stomach. Next. This is Gordon

Castle, good Scottish plum. It's kind of fat, incredibly juicy and

sweet. What I don't understand, with so many amazing plums to eat,

we don't really see them around. am so sad we get so few varieties

in the shops. Few of the wonderful plums here here will be found in

your local supermarket because they don't make the commercial grade.

Deemed not fruitful enough, too disease prone or just outside of

popular taste. That's like grapy. You should find a good selection of

tasty tree ripened fruit at farm shops and farmers markets. This is

Victory, an English plum. I tell the ladies to bend forward

when they eat it. You need to. sexy if they don't lean forward.

Say no more. With such a dizzying array of plums, this seems the

perfect opportunity to experiment with one of my favourite autumn

pudings, plum crumble. I don't know whethering it single variety or

include include some of the bitter types, mix it up, I am in a plum

dilemma at the moment. In the neighbouring orchard, fruit expert

Dave has been conducting trials to find the next big thing in plums. I

am hoping his trees will provide the raw inspiration to make an

experimental crumble of epic quality. Rching In the interests of

my crumble, I want a big fat juicy plum, but I quite like a bit of

bitterness. You are one of those awkward people. This one is a

variety from Canada and it is a big blue plum. Fat. Can I have a bite.

That is amazing. Perfect. Dave's next suggestion is a well-known

all-rounder that can be found in good green grocers and supermarkets.

Six of those please. That is something really different.

That is just a number, 90. That is an exceptional plum. We have had

three hits, I told you what I wanted and you gave me three

corkers. I have almost reached plum saturation point. I don't think I

can take bun more. Zsh zplsh one more. I have totally

overdone it on the plums. I have to have a lie down.

I actually feel sick. An hour later I am ready to hit the

kitchen with tour guide Ted and my experimental plums. We start by

cutting the flesh off the stones. Brogdale autumn plum crumble, good

warming, sticky, hot, comfort. desert there is. I like custard

with my crumble. I am from the cream school. Can I ask you to

scatter one big spoonful of sugar. Heaped? Yes. No half measures here.

And quite often a put a bit of lemon in my crumble. They are so

distinctive, it would be an insult here. The crumble topping is very

simple. Flour with a little brown sugar and a few chunks of cool,

hard butter. Few don't have a food processor, use your finger tips to

rub everything together until it resembles bread crumbs. Then oats.

This stops it sticking together and makes it crunchy. My mouth is

watering already. Good. We wanted it properly crunchy. Finally the

crumble goes into a medium-hot oven. After 45 minutes, it is crispy on

top and bubbling. Hot autumn magma. Looks delicious. Let's hope it is.

Hope it is. I have relented. I just made you custard. Can I give you a

good crunchy bit here. I have included so many plums and they are

so juicy, it is slightly slightly sunken I am afraid, but the colour

is amazing. It looks first-class. Yes. Yes.

A good crumble should have a kick to it. The texture, taste and

tanginess is just right. Thanks to you and thanks to the plums.

Four helpings is enough for me. In autumn there is an adunedance of

fantastic fruits in the markets. So get preserving.

Cooking jams, and chutneys is a great way of ensuring a year-long

supply of your favourite fruit. The one I love most has to be apple and

pear chutney. Start off by chopping a couple of

onions. This is an intense chutney. I don't like them wishy-washy, I

like them dark and moody. Then add a little sun flour oil to the pan

and throw them in. I want to get them a little bit burny and it

gives it more depth. Next sprinkle in a tablespoon of yellow mustard

seeds, cloves and a few black pepper pepper corns. Peel your

apples and pears and chop. Don't cut them too big otherwise they

might be troublesome when trying to jam them in a sandwich.

A good apple. Throw the fruit into the pot and

add equal quantities of malt vinegar and white wine vinegar.

That might seem very extreme and tart, but it is now going to be

mellowed by the sugar. Use rich muscovado sugar. A chunk of ginger

goes into the pot. It gives it that heat. Finally, add salt and mix

well. I am already thinking about pieces of pink ham falling away

from the joint and bits of tangy cheese that make you go, really

bity Cheddar, a fat dollop of chutney sitting next to it.

Bring the mixture up to a simmer and cook for 45 minutes. That is

just smelling really sweet and tanky and tanky and delicious.

Stick on the label on the jars and try to resist tucking in for at

least a couple of months when the flavours will have developed fully.

Next on my preserving safari is is figs in syrup. They are one of my

favourite fruit. They are incredible inside. Make four small

cuts in each fig. Put in a pan and add water, enough to just cover

them. Then for for sweetness add sugar and three generous table

spoons of lucious honey. Then the secret ingredient, orange

blossom water. The small is warm nights in Arabia, really, really

flowery, you could slap it on and go out for the evening. A few drops

in there. Put The pan on to simmer and cook until the figs are tender

enough for a knife to sink straight Gently spoon into a jar and cover

with the syrup. Delicious. Into some porridge or even with yoghurt.

It's no secret apple and slow roast pork are a marriage made in heaven,

but here is a deliciousy quick pork chop alternative. Peel, core and

slice an apple. Sprinkle with sugar and salt and lay on some butter.

Next heat some vegetable oil with more butter. Season your pork chop

and place in a hot sizzling pan. After three minutes, carefully add

your sliced apple. And turn over your chop to brown the other side.

Then introduce the pork and apple to a hot oven to cook through.

After ten minutes, remove from the oven and take the chop out to rest.

In its place, add another classic pork accompaniment, sage. When the

apple has turned golden brown, place it sticky side up next to its

perfect partner and top the chop We are not cooking live today, but

we are showing you some of the highlights from the archives. Still

to come on Best Bites, Tom Kitchin takes on Pierre Koffmann in the

omelette challenge and Paul Rankin is a master of mixing flavours from

the east and west. His sesame fried brill with Asian coal slow is one

to try this weekend. Griff Rhys Jones faces food heaven or hell.

Did he get the eel dishes he asked for, or was it a beef hot pot with

dumplings. Find out at the end of the show. Here is the little

Italian stallion Gennaro Contaldo with a master class in

Mediterranean cooking. Thank you for coming on. What are

we cooking? We are going to do this fantastic chicken breast with

lemons and saffron. Then with the carrots, shall ots and 120 peas.

This is wine vinegar and wine. Bay leaves and chilli. First pass me

the oil. Olive oil. The base of Italian quiz even. Italian of --

You marinade this chicken, you have to marinade it. Put everything

inside, then put wine, wine vinegar, bay leaves. Then you get the

chickens, put them inside. These are serious lemons. Smells like

your aftershave. I wish I smelled like that, how many women would

In the fridge. How long do you want it in the fridge for. Two hours.

Then you have this beautiful oil. The chicken is two hours inside.

The chicken is lovely, a kick of the chilli and lemons. You get the

chicken, just turn them around a little bit. Can you peel some

carrots for me. Where does this dish come from then?

combination of the lemons and saffron is unbelievable. You went

to Rome when you were young. When I was 12-years-old, I had pizza and

spaghetti for the first time. little bit late. I got some shall

ots, everything I touch, the shall ots, it is such lovely, they are

happy to be cooked by me. Then the carrots. I will do the

carrots because you take so long. Shell the peas for me. How long

have you been in the UK? A year. It's almost 40 years. You have been

in the UK longer than I have been alive. What do you want me to do

with those peas? Shelves!. I will shelves the peas. Then season as

well, a little bit. Don't laugh at this, but seriously you won an

award. I did win an award. I was so pleased. What was that for,

English?! Italian government decide today give me an award for the

contributionsI did at the Italian food industry, it will really nice

because I went home like a hero in my home town, all the people from

my old village. And the mayor was there, members of parliament and

some TV personality. We have quite a few teams from England, all

sitting there. I came up and I had to say a speech. I am very bad on

the stage. I don't think the Italians understand what I was

talking about. Let's do this one. You make sure it is nice and dry,

with the skin down first. The chicken loves me. Special chicken

breast. Seal them properly. Turn the gas high. You have sauteed the

carrots and shallots. I have sealed those, they are not too cooked. You

get a lovely flavour of whatever I am cooking. Start with the skin

down first and I stiff them a bit. At this stage you don't have to do

very much. You put everything on top. You have a little bit of oil

again. Then the marinade with the chilli, lemons, wine and wine

vinegar, put that on top. Add the peas on top. Cover it. And you put

them in the oven for about 35 to 45 minutes. I have done one earlier on.

Don't open it yen, I want to open it. Put this one inside. With 15

minutes to go, you put the saffron in. 15 minutes before the dish is

cooked, you put some saffron inside. I have give you the pleasure to

lift the top. Fantastic, look at that. I will get it on the plate.

Oh my goodness me. This is beautiful. Not too early for the

carrots, you upset the chicken. Food has to have a harmony, to have

a romance around. Can you smell the lemon. Don't forget the oil. Breast

of chicken with saffrons and Amalfi lemon. Good job the recipe is on

the website! You have to serve it proper,

because you didn't give me a chance to put the sauce on. Follow me.

Have you tried chicken with saffrons.

Wonderful. Tell me what you think. We got

We are not cooking live today, but looking back at some of the many

great moments from the Saturday Kitchen archives instead. For most

chefs cooking an omelette on live TV against the clock is tough

enough but for Tom Kitchin he had to cook alongside one of the

greatest chefs ever, who happens to be the man who inspired him him to

cook in the first place, Pierre Koffmann.

Your first go at this. Who would you like to beat? I don't know

really, as long as it is a nice omelette I am very pleased. Let's

put the clocks on the screens. Three egg omelette as fast as you

We have a customer who comes two times a week and he asks for an

I have never seen you concentrate so much!

Two I can eat for the first time ever, in about five years.

I am not going to send this one Both good omelettes. A better

omelette than last time but did it in 48.06.

You are good enough to be on our board, I am definitely not sending

it back. 45.76 seconds, pretty respectable,

sitting you right there. At least I get two things to eat.

If there's one man who is guaranteed to cook something that

combines great global flavours with great British ingredients, it is a

certain Paul Rankin. Here he is with a fantastic fish dish.

Good to see you. What are we cooking. Asian coleslaw, crispy

fried egg roll wrappers. Lots to do. Start by filleting the brill. Flat

fish is really an easy fish to fillet. All we do is follow the

shapes of the fish. The ones on the brown side of the fish are going to

be the thickest ones. Those are the ones we are going to use today.

Keep your knife next to the bone and follow the shapes of the

fillets. The coleslaw we are serving with it, cabbage, carrot,

onion, but spring onion we are using, classic coleslaw ingredients

but instead of using may may nis -- mayonnaise, we are going to funk it

up a bit. That is the first thing I ever cooked in a professional

kitchen. I am back doing it again, 25 years later. When you are

skinning the nirb, hold your knife still and pulp the skin as easy as

that. With filleting you want a sharp knife, but taking the skin

off you want it blunt. A sharp knife can go straight through

easily., I like to to trim the fish fillets. Nice and fine on that. You

can use a grater, if you don't have a mandolin things. I am going to do

a sesame crust here. Black and white sesame seeds and all we want

to do is mix these up a bit. You can have as much or as little on

this on your fish as you want. Salt and pepper going on to the brill.

In your restaurants, where would this dish sit? This is like a

cayenne type dish, it is my funky restaurant. You have a restaurant

and sold it and bought it back. What it was, Cayenne is now where

my old restaurant used to be, Ross could have. It was the Michelin

star restaurant we were talking about, we had a Michelin star

restaurant for eight years in Belfast. We used to mix the food,

classic French and every now and then some California Asian stuff. I

travelled a lot and I lived in the States as well. I had all these

influences that I used to like to put into my cooking. So when I

wanted to do something different, I thought I will go back to my roots

and my travelling, so Cayenne is a product of that. It was the food I

wanted to cook in a way. The fish goes in, you have patted it with

the sesame seeds a little bit of oil. A touch of butter because it

helps it brown a bit. It is not going to take too long to cook that.

With this coleslaw, the dressing is made up with half a tablespoon of

rice wine vinegar, four tablespoons of soy sauce. One of the magic

ingredients that adds the richness is chunky peanut butter and gives

it an Asian kick. Rice wine vinegar is delicious. It is milder than

wine vinegar. I like to use a fork to get the juice out. The coriander

roughly chop it so you get the taste bites. Then this is one of

the secret ingredients, pickled ginger. It is Japanese sushi ginger.

Not too finely chopped on that at all, so we get the beautiful taste

bites. You can serve it fresh or let it sit for an hour in which

case it is going to wilt slightly. Just get a bit more colour on the

sesame seeds. With fish like that, you don't want to overcook it. You

can see it cooking halfway up the side. It is the biggest mistake

people make when they are cooking fish, they overcook it. They are

afraid to leave it a little bit undercooked. By the time it gets to

the table, it is overcooked. It's knackered. You can use wonton skins

or spring roll wrappers. We are looking for the texture thing and

we are going to deep fry those. Into the deep fat frier. I love

this vinaigrette, because it goes well with most fish. It goes well

with chicken or pork. We have two types of mustard, grainy mustard

and English mustard, soy sauce, sugar, rice wine vinegar and no

butter at all. In goes the sugar. The Japanese love to use the

English mustard kick, it is similar to that wasabi-type flavour. Have

you tried it with palm sugar. Veg oil going in, I am using a mild

rapeseed oil this morning. Can I ask you where you would find black

sesame seeds as well, I love sesame seeds toasted. Supermarkets will

sell them now. Supermarkets do sell them, but Asian food store is the

best place to find them. You can toast them like normal ones. It is

handy to toast them with white ones, because you don't know whether they

are the white colour. Leave it to wilt a bit? Yes. A touch of salt

going on to these. Maybe stir some of the fine chifs into the

vinaigrette, James. Smells good. Not too much dressing at all.

are cooking for a Yorkshire lass here. This is a class girl. Classy

Yorkshire lass. Fillets of brill with sesame crust, crispy fried

wontons and soy mustard vinaigrette. It looks fantastic. Smells

fantastic. Does it taste fantastic. It is striking with the sesame

Oh, that is gorgeous. Brill, you could use a different variety of

flat fish? Yes, I mean something liketure bottom works well --

turbot works well. Halibut is terrific, too. Sensational. It is

the mixture of different textures we were talking about. It is a

fresh thing. That winter time ingredients, cabbage, carrot,

onions. It's delicious. I could live off this coleslaw, it's really

nice. Like all our celebrity guests Griff

Rhys Jones faced his food heaven or hell. Let's remind ourselves which

one he got. Your version of food heaven could be this. Look at that,

that's a delicious looking eel, fantastic. It could be smoked eel,

done two ways, with horse radish and crispy bacon and could be done

teriyake style with with poached pear. A great dish, two great

dishes. Or it could be the dreaded food hell, beef stew and dumplings.

I hope they voted for the eel. of the people at home want for

their lunch tomorrow, because I think we are going to win the rugby,

beef stew and dumplings. It's a conservative nation. I will

stick it down my trousers now. This is a beautiful eel, properly done,

not in a frozen package. I am going to take it home. Now I'm going to

have to eat a beef stew. Beef stew, we have silverside of

beef because it is a good cut of beef, it is stewing beef. It is not

the proper TV hell if it doesn't have a lot of fat in it. I will

leave it on. We have these boys are working away. Slow down, boys, we

have carrots, big chunks of carrots, some celery, onions, button onions,

leaks, parsley, red wine, stock. The process of doing this is pretty

straightforward. The way to make a stew properly, probably the one

that has put you off for life, The way to make a beef stew is to seal

the meat. You need to sale it to give it colour. A very hot pan with

some oil. Really, really hot pan. Put the meat straight in. Wow, that

pan is hot. You need to do it in batches if you are going to do it

in a small pan because you need to colour the meat. It's vitally

important. Why is it vitally important. Because it will give it

the colour. Most importantly it will give you a lovely dark colour

to your beef stew. Stir that around with a spoon.

This is the problem, when you are cooking for a load of kids, like

when you are at school, you haven't got time to do this, so you

generally throw it all in. And it is generally not cooked for long

If you put too much meat in at one go, it reduces the the temperature

of the pan down and it will stew. You will end up with a load of

gristle. We are going to fry the onions here.

Cut the leaks and carrots smaller. I want you to serve this beef like

this, not put it in a pan and make it stringy and hoshlt. Why boil it

away, I don't understand it. Seal the meat all the way round.

Once we have got to this stage, Butter, I keep getting told I lose

my York Chirac sent on this show -- Yorkshire accent.

You were frying in oil before and now butter. Gives it flavour. We

add flour to thicken it, but we also need to cook it out. We don't

want too much flour because it ends up in a lump. You are going to put

the lumps in later. The boys are going to make the dumplings later.

Red wine goes in. You are making something here that is going to

take a long time to stew. minutes to stew. Red wine and beef

stock. Some Worcester sauce. This is what my dad used to teach me,

balsamic gives it a nice colour. Worcester sauce in there. Garlic

goes in now because we don't want it to burn. In go the onions.

don't fry the garlic. This is for our dumpling, chop the parsley,

more than that please, nice and fine. So it's like dandruff. We

have suet, which has been shredded up, beef suet. We have flour,

baking powder and water. You are a dumpling king. It's

basically just another point, it is double the amount of flour for your

suet, however much suet you put in, you double the flour. And mashed

potato as well. We had the pavlova for a petit four, this is like a a

canape in Yorkshire! A bit of fresh thyme. Lid on. Cook

it and cook it and cook it. longer the better. If you have

overnight, cook it for overnight. Place it in the oven. 12 hours or

something like that. It wants at least four hours in the oven and 20

minutes minutes towards the end, we take the dumplings, that the boys

are making, drop those in. minutes before? They go straight

into the stew. Back in the oven, lid off and we end up with that.

They go all crispy on the top. That is not food hell. That is

everybody's idea of food heaven. Brace yourself. Tuck in. Bring over

the glasses, girls. Tell me what you think.

Is it greasy? No, it's not greasy. That is it for today. Thank you for

joining me to share some of the great moments from the Saturday

Kitchen archives. All the recipes from the shoi are on the website.

There are loads of cooking techniques and tricks on there, too.