Episode 55 Saturday Kitchen Best Bites

Take a seat and enjoy our perfect selection of great chefs and

recipes for you on today's Best Coming up: with the cost of raising

a Charles standing at more than �200,000, we will be finding out

how parents can ease the financial pressure.

The BBC has apologise for a report in which Lord McAlpine was wrongly

implicated in cause of abuse. A former resident of the home told

Newsnight that he was abused in the 1970s by an unnamed Tory peer. It

was a case of mistaken identity. Earlier on Breakfast, the BBC's

director general told us the report should not have been broadcast.

The report was largely reliant on a witness who went on camera and who

now admits went on television yesterday that he made an

inaccurate identification. That means that what happened on

Newsnight was wrong. That is absolutely straight forward. We it

is absolutely clear that is not good enough. It is not acceptable

to me and we need to look into it as a matter of urgency and discover

how such a serious mistake was made. Babies in the UK are to be

vaccinated against a bug which cause us around 14,000 young

children to be hospitalised every year. From next September, infants

between two and four months will be immunised against the rotavirus

infection. It is hoped the programme will lead to a 70% drop

in hospital admissions. Talks to agree the European Union's

budget for 2013 have collapsed after EU representatives and member

states failed to agree on extra funding for this year. The European

Parliament and the commission had wanted an extra �7 billion to pay

for education, infrastructure and research projects. Some governments

question the funding of the schemes. The head of the CAA has resigned

after admitting he had an affair. - - the CIA. President Obama accepted

his resignation but praised the general for decades of service.

Prince Charles and the Duchess of Cornwall have ended their tour of

Australia with a visit to the capital. The couple remained a

section of the road close to Parliament House as Queen Elizabeth

Terrace. The Prime Minister said the Diamond Jubilee tour had gone

delightfully well. There is no doubting who is the

heroine of this basketball tone. Riverland Community College had

seconds left to go when this First of all we are going to put

the fennel seeds in, a bit of garlic.

And some chilli. You are celebrating your rest restaurant

being one year open. Yes, it's pretty exciting. A really

successful really. It's flown by. It feels like five minutes ago we

opened the restaurant. You have cooked for many people, one in

particular, Rod Stewart. We did Rod Stewart's, his London wedding. Some

people have two weddings. That was with Penny. They had a good time.

They were dancing around the restaurant until 3 or 4 in the

You want to get the sweetness out of the onion and carrot. In the UK

we don't eat as much fennel as in Europe. Very under-used. The French

We are going to add the tomato to this. That should reduce down to

get nice, thick reduction. And then some fish stock. Look how thick

that fish stock it. That's come from the bones like it would do on

meat stock. I hate fish stock, when everyone says you should only cook

it for half an hour. You should cook it for longer because you get

all the flavour out of the fish. Different fish can go bitter, you

have to get the right fish. Yes. That should cook now. Porcini.

These are dried ones. Try and use the new season. Now you will get

the new season's ones. These are the fresh ones. These ones are a

bit dark, which means they are older. The lighter they are, the

better they are. Cook that off for 45 minutes. This one has been

With a really hot pan, put oil in the base and we are going to season

our fish. You got the mullet there and I have got monkfish. These

clams are still moving, still alive and this lobster. Monkfish is

interesting. There is a lot of waste on monkfish, 60%, but I think

the look of it puts people off. It used to be utioned in -- used in

scampi. When I first started cooking, monkfish was one of the

cheapest fish you could buy. Now in France, it is incredibly expensive.

It never used to be popular. People are afraid about the head, so they

cut the head and change the name of the fish and serve only the flesh

and it becomes very expensive. clams are in. And the monkfish. I

am going to close the lid so it stems together. While I am doing

that, I am going to get this lobster cut up. The great thing

about the sauce, you could keep this, pop it in the freezer.

could even freeze it. You can buy the fish, have the fish stock made

and buy the faish on the day you want it and cook the fish off and

add the base. You can make a stock with the lobster head. I make an

oil. You need a lot more shells than that. If you take the crab

shells and lobster shells and roast them off with tomato puree and veg,

it makes the most amazing flavoured oil. This smells unbelievable.

You could use other fish. Skate is good with this. Monkfish has a

sinew around it, if you are unsure about it get your fish monker to

take it off. I am going to split the lobster

into two. The fish is cooked, almost cooked and I am going to to

add the fish base which you have pureed up. If it is thick, you can

My granny used to have one of those things to put it through, a press.

You want garlic in here as well. Yes. This is like a garnish with

You probably only want a little bit of it. How do I learn to chop like

that. Five years in the kitchen The lobster flavour is going into

the stock and the fish is just nicely soft, not too over-cooked.

Looks cooked to me. How do we serve this up then? A few saffron

potatoes. The saffron gives a nice flavour without overpowering with

loads of saffron and it looks like as well. I love these type of

dishes. The French are classical with this, dumped in the middle of

the table, help yourself. You could This is The type of dish you have

in your restaurant at the moment. It is on the menu tonight. �25,

with half a lobster. That's pretty Looks good to me.

Fish stew with lobster, monkfish, red mullet, saffron potatoes and

What does it taste like? It smells unbelievable. Ben, you get to dive

in first. All right then. It is a As always a great recipe from Theo

there. Coming up I cook rib eye stake with deep fried onion rings

for Elaine Paige, but now Rick Stein visits another food heroes.

He is in Ireland and makes smoked eel with new potato salad.

It is raining, but that's no surprise. A 40 shades of green. It

is what makes Ireland what it is Now I am going to see a man called

Ken Buggy. He is a living legend. People's eyes light up at the

mention of his name. He runs an eccentric bed and breakfast. It is

a delight. But I wish I hadn't forgotten his name. Hello. Are you

Frank? No, are you Ted. The reason I have come to see Ken is for his

famous soda bread but more so for the idiosyncratic way he makes it.

It's such fun. Quick and doesn't require a lot of time or precise

measurements. We pick up the strainer our teaspoon and put into

it some bicarb of soda. This tends to have little lumps in it, so put

You will notice there are lumps here, these are the lumpy bits, and

I am going to leave those assize there, because I will tell you why

in a minute. We give this a little stir.

Suddenly the phone rings. I go and answer the telephone and come back

and the first thing I think of is did I put the buy card -- bicarb of

soda in and I look and think yes, I must have. This is a recipe for me.

That is why I leave that there. get the butter milk. We get that

from the maidens at the crossroads. Nowadays you don't have any of

those in England. You have no crossroads, it is all motorways now.

Mix it up. What is with the cross there? This is to ensure even

baking. If you left it out, it would even bake itself. No! It's to

ensure that each little bit cooks the same amount evenly. It looks

nice too. Into the oven we put T We all go and have a pint of Guinness.

He was like a one-off, one of those people you meet rarely in your life,

such a nice man with such a playful sense of humour and actually, at

the end of all this fun, he produced a lovely soda bread.

looks very nice. Yummy, he says. You don't believe I like it? It is

yummy. It's lovely and crunchy. is good flour. Must have done

I have been to this farmer's market quite a few times before and it

seems to me to be a model farmers market. It is small but perfectly

formed, and such a high proportion of the stuff being sold here is

local. What I have notice over the last few years, you have three

types of markets. You have browsing markets, you have shopping markets

and you have lifestyle markets. Middleton works because it is a

mixture of lifestyle and shopping and because Middleton is such a

smashing town, the people are terribly loyal. Frank's stall is a

jewel with every smoked fish you could think of. The secret with

eel... When I visited him a couple of years ago he showed me how to

deal with a whole smoked silver eel, which was utterly delicious. Slice

is very thinly across the surface of the fish. He peeled it like a

banana and took the thinnest of slices off the fillet and it makes

a brilliant first course. Look at that smoked eel. Lovely and moist

with fat, which all good smoked eel should have. Bought it from Frank

in Middleton market. And Frank is born to smoke things, but nothing

more so than eel. I think talking to Frank, if you can't talk eel,

you can't talk about anything else with him, because after you start

getting into the eel, you can talk about love and life and philosophy

and the universe and everything. But if you can't talk eel, don't

Filleting things on camera is very scary, because if anything can go

wrong, it certainly will but I think Frank will be proud of me

this time, because it is coming off very cleanly and this is for a

really good recipe, seriously, I like eel either just with horse

radish or in this salad with potato This is Ramsay's bacon from

Ayrshire, and you can see very easily there's no moisture coming

out of the bacon at all. The potatoes are new. Best to use a

waxy variety so they hold their shape when you cut them up. Now for

the dressing, first of all a handful of flat leaf parsley which

I reckon should end up as about a tablespoon of parsley.

Horse radish really does go well with smoked fish. Some vinegar,

about a teaspoon. Some cream, about a tablespoon or maybe more. Caster

sugar, a good big pinch and salt, similar good big pinch. Whisk it up

and that's it. Put the potatoes into a bowl and

turn them over with the dressing. This is the sort of fancy food I do

like to find in Ireland, very Irish, too, with the eel and potatoes. I

spoon that on to the salad leaves, lambs let us watercress and rocket.

Four or five fillets of eel and then the crispy bacon which gives a

great finish to the dish, a sprinkle of chives and of course a

glass of stout. That eel looked delicious. Until he

put the horse radish with it and I am a big fan of eel, it is not

everybody's cup of tea, eel, do you like it? Are you kidding me, I went

to China once and I can remember being offered dancing eel or

drunken eel. Drunken eel. It was disgusting, all moving around in

the dish. It was like alive. have steak and onion rings here.

That's better. I like it medium to I am going to pan fry this one for

the boys and girl there. Is that olive oil? Yes. Beef goes in. I am

going to colour that nicely and do these onion rings to go with this

with onion butter. I go on my travels, not as glamorous as you,

New Zealand, I go to Glasgow. Fantastic Glasgow and met this guy

here, he brought me something last year, this is jack trotter, age 11

from Cumbria. This is your onion, jack trotter, who is a big

gardening fanatic and I am going to use your onion, mate. We will do

deep fried onion rings with this one, with onion and red wine butter

to go with it. 12-years-old and he grew that onion. Medium to well.

Yes please. 1964 was the first time you started on the theatre. That is

mean of you. I was just a child. Unbelievable career, from 1964,

your first was when you were 16. Yes. Can you remember it was like

for the first time It was so magical, I remember walking into

the theatre, we used to rehearse in the theatre in this show called

Roar of the Grease Paint Spent of the Crowd. There was nothing in the

theatre, and it was quiet and no audience and rehearsing, it was

magical and when the audience come in, you can't believe it, because

the whole place changes completely, and turns... Do you still get that

buzz? Yes, I think so, absolutely. If you are in this crazy business,

I think gets into your bones. It is a bit like a drug, you can't live

without it. I can't imagine not doing it. The West End, you did

Hair, Jesus Christ Stup star, would you say Evita was the one. That was

the one that changed everything for me, it turned my life upside down

and gave me a career in musical theatre. Did you know it was going

to be such a magical thing? I can remember when I first heart the

album and I remember then thinking this is something very special and

very different. Because we hadn't had musical theatre in that way

before, which was more than opera, it was all sung through, there were

no dialogue scenes, and I can remember thinking that was

beautifully written and went derful lyrics and thinking it was special,

and then amazing I won that part, and I can remember the first day of

rehearsal and how Prince directing the very first scene when we were

all meant to be in the cinema and it turned, into the funeral cortege

of Ava and I can remember then when we were rehearsing this is

different. You were one of the first people to do a lot of the hit

musicals, which then you made musicals known to the masses. Since

then people knew the musical and you took songs from that and really,

it was the songs that became as big as the musical, if not bigger.

Actually what happened for me was I think I was one of the first people

to be able to come out of musical theatre and have a record career.

Of Memories from Cats. Yes, I did my first album when I was in Evita.

That was an unusual situation, because up until then we didn't

really have hits coming out of musical theatre, pop hits. Getting

into the top ten. But don't cry for me Argentina was a big hit and

Memory was a big hit and hits were happening, they were coming out of

musical theatre and having chart success, which was unheard of prior.

Great timing for you. Yes, I was in the right place at the right time.

Do you think we will see that again? The music industry has

changed so much? It is not looking that way at the moment. It is not

looking good. Not in that way. Now what is happening, it is all

retrospective. It's bands like Queen, using their music and making

musicals of them. It's turned the the tables. It's been great for you

because your new album is out now. It's called Elaine Paige and

Friends because a lot are my real friends and it is an album of due

etc and I wanted to choose music that was poles apart from musical

theatre. I have looked at songs from the '70s pretty much. Those

were songs that I was interested in when I was a young girl growing up

and listening to. So I rang up Billy Ocean. He is a friend, I

worked with him years ago, we were kids together and doing do ups on

other people's albums and so on. Our voices kind of blended well

together, I thought then. I wonder if it would still be the same now.

I rang him up and told him what I was doing, he said yes. Barry

Manilow said yes, John Barrowman said said yes. I was on a role.

Paul Anchor is on it. Johnny math is. I remember "Flickers in the sky

". When a child is born, we used to listen to that all over Christmas.

You could have been on it. Possibly not, Elaine.

As well as that you have your concert, you are appearing in

concert. I am going on tour after Christmas in February. If you want

all the details, go to my website, check where I am on what day.

February through March next year. It is all looking good. It was much

fun to make, because I was in New York for three months doing the

album and then I flew to LA to work with Lee an rhymes, I thought I

ought to have the young country voices on there. This is looking

good, too. As well you have your radio show. Yes. Six years in I am

doing the radio show, which I love, because it means I am connected to

the public, as it were. I will recap what we have done, because I

have done it all. I don't know how you can cook and talk at the same

time. Or was it me doing all the talking! The steak is still alive,

so it's not for you. We have the onion butter. The guys could dive

into that one. What I am going to do is slice our

This is the onion reduced down with red wine, vinegar and parsley and

you allow that to sit on it and hopefully that does justice to

little Mr Trotter's onions. Best of luck with the new album.

Thank you very much. This is the kind of food I would need before I

go on stage. Thumbs up over here, James. It's

delicious. That was one massive onion there.

You can find that recipe along with Here is another perfect autumn

recipe for a spicy chicken stew from the bill the brilliant Indian

chef Atul Kochhar. What are we cooking, because I love your type

of food, very simple, very precise, great food. A very simple recipe

today, chicken stew, which is really aromatic and flavourful, and

it is really great for autumn and cress mass time. The spices I am

going to use in there are cinnamon, mace, clove, star aniece and I want

to flavour it with ginger and chilli. I am using coriander powder

and turmeric powder. Up want simple flavours here. Some black pepper

and cinnamon powder. We have toe mat others. What is first? Slice

the onion and make some chilli for me. First some vegetable oil, don't

use olive oil, you want to keep it simple. In India they don't really

use olive oil do they? It is sold in chemist shops, for massage for

babies. It Spices in first. I will need my onions fairly quickly,

Onions are an important part of the Indian cooking, it is how far you

cook them, sometimes you want them golden brown. Onions decide the

colour of the curry, the spices do, too, but if you want a dark curry,

the onions have to be really Carmelised. That is the whole idea.

Onions dictate the flavour of the whole dish as well. Cut the chicken

breast into four pieces or six or eight, depending what you want.

could use thighs are nice. I would prefer thigh, but I was going with

the audience in the studio today, I thought they were going to be a

boring lot. Cinnamon powder and flour on there to season it lightly,

I have eaten in your restaurant many times, when you can get a

table. But But where do you get your influences from? It seems to

me you pollinate it across not just great Indian food but you use a lot

of local ingredients. I learnt a lot of cooking from my father. My

dad is all about local food, helping local farmers, and when I

moved over here, I just carried the same philosophy. I didn't want to

fly things from India, and I didn't want to have things flown over, I

Ginger going in. Lots of ginger in this one because you need real

warmth. Also I get inspired from chefs like you. I don't make curry

as good as you, but the spices in there, you go round people's houses,

it amazes me, they have these spices in containers, they have had

since they got married in 1964. They got a gift pack of 12 of them.

When you open the spices, about three months, and that's it. People

should try to buy smaller quantity of whole spices. That is what I do

at home and keep a small grinder at home. Coconut milk is going in now.

Chicken has been sealed now. I want to seal it first because I want to

keep the juiciness of chicken inside. You have been busy recently.

You have a restaurant opening in Dublin, in January? Yes. The one is

Dublin is ready and we are waiting for fire officer to approve it.

They are quite stiff out there so we have to wait wait for that. The

one is Mauritius is ready, it is doing really well. Then a book as

well on fish. I am writing a book on British fish. It is called

British Fish Indian Style. Great stuff. I love mackerel, I love coli

and Pollock as well. You can serve this with boiled rice, steamed rice

or my favourite bread. White White sliced bread. Nothing wrong with

that. You are not keen on rice? It's fiddly, it is too fiddly. It

gets stuck everywhere and it goes all over the floor. People throw it

at weddings, I can't bear happiness, I don't like all that. I agree with

Spicy aromatic chicken stew with boiled rice or sliced bread.

Get one mouthful because it never comes back by the time it gets to

the end. It just doesn't come back. Is there a Kray fish in here?

eggs of Kray fish. That's fantastic, it really is. You could use salmon.

Yes, you can fish, prawn, crayfish, venison, it would have to be with

smaller pieces. We all loved the brilliant chef

Keith Floyd so what better treat than the man himself in Spain

making the best of the local produce and as always, not without

a tipple. Many people mistakenly think

flamenco is a signature dance for the whole of Spain but it is from

Andalucia. My musical knowledge is nil so I invited a new chum to

educate me. As a cook you can tell the difference between a north

Mediterranean country and south. Is there a musical comparison?

Certainly, in Spain I think flamenco whether it is good or bad

or what you expect to find as a tourist is identified with

Andalucia, southern Spain, but if you go to other parts of Spain,

north-west, you hear the bagpipes, pipes and drums and things in the

Basque country and every region has its identifiable music. One of the

pities about these Spanish myths of music is that it is only flamenco

music and it's not. It is a very traditional deep music of the deep

south, the gypsies, but it is not the music of the whole of Spain.

There are many regions with beautiful folk songs and dances and

everything else. Malaga, apart from fine food has other wonderous

things to offer and one is an ar per tiff called mag ga, a fruity

red wine. It is a very simple dish. Well-known in this region, using

sherry and prawns and ham, all things that are very, very Spanish.

Here are the ingredients. Sherry and parsley, wonderful fresh prawns,

mountain ham, finely diesed. Finely chopped parsley, mustard, some

butter and finally, the the peeled prawns ready to cook. While you

weren't here I made a very simple white sauce, melted some butter in

a pan, added flour, and milk, made a smooth white sauce like this and

then I added some fish stock to give it a lovely creamy fishy

flavour. To make it even more delicious, I am going to add some

of mustard into that as well. Stir that in. OK, over here I have the

pan, so up on the pan, some butter, It hasn't rained here for five

months and this is our first outdoor cooking stech and it is

tipping down. Prawns go straight into there, sizzle sizzle, lovely

fresh prawns. We chuck in the ham straightaway.

The parsley goes in. Seer them under this fierce heat. And then

whack a bit of sherry in. And let them bubble for a couple of moments.

Now there will be a small musical Go easy on the sherry Floyd, I had

a glasses of local red. You play it, Pom granates, and figs planted by

the Arabs, Quinss make a wonderful aromatic jelly. Of course, olives

He's brilliant and I didn't say if music be the food and all that

nonsense but he is first-class. The sauce sauce now goes into the

prawns. I fried the prawns in butter with ham and parsley and the

mustard sauce with the fish stock goes on top of it like that. That

was John's brilliant tribute to Malaga, this is my tribute to him.

It is a Malaga dish of prawns and parsley and ham and sherry, and

milk and butter, and I hope he likes it as much as I like his

We are not cooking live today, instead we are showing you some of

the finest recipes from the Saturday Kitchen archives. Still to

come on today's Best Bites: Jason Atherton and Bryn Williams go head

to head in the omelette challenge. It is always a pleasure to have the

legendry Ken Hom in the studio. He made a delicious and healthy

version of beef in oyster sauce with warm vegetable salad for

Freddie Flintoff and Mel C faced her food heaven or hell. Would she

get the pan fried scallops, or would it be duck with roast figs

and apple and potato rosti for food hell. Find out at the end of the

show. Time to see the man who changed it all for Chinese food in

the UK. It is always a joy to have Ken Hom at the hobs, and his beef

with buoyser sauce -- oyster sauce was a true delight. Welcome back,

Ken. What are we cooking? We are cooking oyster beef, because I

always want to show people how - I know Freddie will love this - and

we have to make him eat his veggies, so we are going to do a warm

vegetable salad. Cauliflower, done at a very different way. What we

are going to do is just take beef fillet. It is tender, it has very

little fat in it, and the thing is it is perfect for instant cooking,

which is what I love. I think when you are buying meat, sometimes,

especially stir fry like this, the better cut, more tender cut is

better. It is easy to cook. You use a lot of chicken thighs too. We use

lots of things. Do you feather them, what is the one with cornflour?

Velveting. You are close. It would still be done in a wok, though, Ken.

We are marinading this in rice wine. This is a classic Chinese marinade,

which is really important. This is how we also infuse flavour into our

meats before we stir fry. Mix the soy sauce with rice wine, which you

can use dry sherry, and a little bit of sesame oil. Remember, sesame

oil is used for flavouring, not for cooking. Because it is too strong.

These young chefs... Don't look at me, Ken! You mustn't make fun of

the old guys. Ken is a bit like Shane Warneer, he's getting

younger! I reckon there are 14 of them on

ice! Throw them in the hot water. All these veggies. You just get a

new one every two years! I will let you do those tomatoes. While that

is blanching, we just cut some spring onions and we are ready.

of all the chefs I meet, dare I say of different ages, none are as busy

as you. I try to keep out of trouble. You have the restaurants,

you have your food line, you have got your woks. We love the woks.

well as doing that, you find time as well to come back to the UK next

year and do the marathon. Can you believe that! It's for a good

charity and I am really passionate about it. The thing is if I can

raise more money by actually sacrificing myself, I will do it.

Have you run the marathon? I am cycling next year from Athens to

London for my own foundation. I What a lot of people don't realise

is how hot you have to get the wok. It should can smoking like this,

because this is what gives the breath of the wok, what gives it a

fab tastic -- fantastic flavour. The breath of the wok. That means

the wok is breathing and it gives flavour to stir fried food. What is

You want to brown the meat and you can see how quickly that cooks.

This is what is wonderful about an ingredient like soy sauce. Have we

got enough tomatoes here. Yes, that's perfect. What we do, look

how quick that is Browning. That is what you want. That is where the

flavour of the wok comes in. What we want to do is always to drain

this. That is what wok cooking is healthy. Do you this with pork and

chicken the same. Exactly the same. Don't forget, it continues to cook

while it sits here. What we are going to do is add some spring

onions to the wok without any oil. And what we are going to do with

that lovely shallots, we are going to squeeze it. People ask why do

you do that. You know why, right? To take the sharpness out of T

Exactly. You are not going to cook these? No, we are not going to cook

them. We are putting them raw and we have some soy sauce, lovely

dijon mustard and this is a French- type of east meets west dish. We

add the beef back in. Add some oyster sauce to that. It doesn't

have a fishy taste. It has a very I am adding some Madras curry paste.

Curry powder in Chinese food. chestnuts. It is not a nut, I found

out. It is an aquatic vegetable. Very good. Did you read that in my

book? It is amazing what you can get on Google at 9.00 in the

Curry powder in Chinese food? Brought my Chinese immigrants who

went to Singapore and Malaysia to work and they came back to China

I think Freddie will like that, and the girls, too. Let's mix that

altogether. Chives. It's disgustingly healthy, but very

tasty. Do you want butter in there, Ken? No, olive oil. I love butter,

but not in everything. I know you are a butter man. I have to say

that beef looks fantastic. You can smell it, you see the heat coming

out of it, it is because of the That is classical oyster beef

Chinese style that everybody loves and this is a warm vegetable salad

with curry, soy, vinling garret. Best of luck with your running. The

He's off. There you go. Go give It's not number 74. It's proper

really. That's the first time he went mmmmm. It won't be going any

further than this. That beef is so tender, it's beautiful.

technique we use, very high heat. Getting rid of the fat and throwing

it back in. It is super tender. Great to see Ken and Freddie there.

Two stars of the British culinary scene Jason Atherton and Bryn

Williams went head to head in the omelette challenge. Would either of

them make good enough omlettes to make it on to the board.

Down to business. All the chefs that come on to the

show battle it out to test how fast they can make a three-egg omelette.

Britain, 25 seconds, you do, if you beat tarbgs knock three -- beat 25

seconds, knock three people off the board. One of which is a guy you

work with Jason. But you have a bit of catching up to do. 45 seconds.

This lot could have made an omelette and washed up by the time

you finished. It must be an omelette and not scrambled egg.

This is just for you at home. It's It's got to be cooked!

It's a wonder how I get to work in the afternoon after this.

It's definitely cooked. It's not seasoned but it's cooked.

I will taste a little bit of this Britain, do you think you beat your

time of 25 seconds? No. You didn't, by 0.6 of a second though. You can

take that and put it on your fridge. Jason, what did you do it in?

were obviously quicker. You did it in 24.08 seconds.

But unfortunately that isn't an omelette and you are not going on.

That is not an omelette! I don't think either of them could

be proud of those two omlettes. When Galton Blackiston comes on it

is always good fun and it was business as usual when he cooked a

delicious quick roast Gressingham duck with butter snut squash mousse.

I am doing a crown of Gressingham duck, I have to colour it and seal

it well. Goes into an oven for probably about half an hour. It's

quick roasting. What is the name of the dish? Roast Gressingham duck

and it is served with a butternut squash mousse which you are going

to do. Also wilted watercress and a sauce big raid. -- Bigarade sauce.

It is a great sauce, a classical sauce. What does Bigirade mean?

Basically it does mean orange, but it is a classic sauce to go with

duck and there is a reason why sauces and things are classic

because they stand the test of time. I agree. To start off the sauce,

you have to put some red wine into a pan with some sugar. Once that

caramelises, you add stom to it. I have some which is almost finished.

Whilst you are doing that, you need to talk about gelatine leaves.

Gelatine. I thought the '70s were disappearing and you brought

gelatine back again! You serve the mousse cold with the hot duck. If

you were serving it James, you would give them a plateful of it

and that is where you would go wrong. You are going to colour this

off nicely. I am going to get it into the oven. But if you haven't

coloured off well, leave it longer in the oven. Gressingham duck,

there is Aylesbury duck as well. like the Gressingham duck because

they are from East Anglia. That goes into a hot oven. Are your

oranges from Norfolk? No, not yet. Get that into loose tinfoil. The

caramel will burn if you leave it. I put duck stock into it and now it

is ticking over nicely. Until it gets to this stage, that is almost

your finished sauce. Olive oil and salt and pepper on here. Yes. You

are doing all right, James. He is well trained by chefs like you and

me. Once you get get that into the oven. I can't wait for the prawn

cocktail next week. There's nothing wrong with that. Get that in the

oven. This is orange for your duck. I know you say this, but it will be

on your menu. It is the most popular way of serving duck and why

not. Blanch it into boiling water. I haven't done this since I was 16.

That was a long, long time ago, James. Butternut squash is a bit

like pumpkin. But you will like it. Will I? You don't have an option.

But I only have to have a little bit though. That's the beauty of

cooking, you only give people a little bit. The difference between

me and you on this, would you sieve that or not? No. Us proper chefs

would sieve it. And put it in a little neat terrine mouled. I am

going to get my own back, I had spare time last night when I

finished rehearsals and I have done this. This is for you guys, I have

carved a pumpkin. That is you! you put me with hair on. Plenty.

That doesn't look too bad. That is a wooden spoon. Linda, it was a

work in progress when it got to you, you look a bit like Moira Stewart.

Moving swiftly on. That was a little bit of work. That has been

blanched and we will take those out. Where is the orange juice?

orange juice is this beauty. As I say, you can either make a dish or

ruin a dish by your strength or weakness of your sauce, so it is

the most important thing you do. Orange juice and lemon. Then you

reduce that down until you get something like this. Classical

sauce. I am going to fry some watercress because I like it. Don't

ruin that now. If Michel Roux was to do Bigarade sauce, you would say

that's amazing. Do that French accent again. We are going to have

a lot of fun with him in a couple of months' time. Tell us about that,

you are building. We are building, doing a bit of building work to put

another conservatory on for a private dining room. You are having

a load of chefs around. You, Michel Roux, one or two others are coming

to Norfolk for a day's shooting. Did you get an invite? No I am not

important enough. When I start making duck a la orange maybe I

will be invited! Don't give loads please. When I have done is take

the wish bone out of the duck breast because it makes it easier

to carve, before I roasted it. This duck is pink, which is the way I

like T I have gone through years of having blood red duck and now I

like it better cooked. That is It is important to rest the duck.

Yes, of course it is. How long should you rest it? Leave it out

for between 10 and 20 minutes easily. Can I ask a question about

this resting business. Then the meal is never hot. I know what you

mean. I don't like food which when I put it into my mouth, it's too

hot. But sometimes then it's not even hot. It is a fine line. Heston

will have a chemical reaction that takes place. Simple rules if I sat

you on that gas flame it would glench. If you take it off t

relaxes. It relaxes the meat. explained that beautifully, James.

Don't try that at home. It is on the medium side but that doesn't

bother me. Now for the orange sauce. Linda you taste this tell me few

don't like it. I am a fan of orange sauce. I am off to get a basket,

chicken in a basket. Looks good to me. Roast breast of Gressingham

duck, butternut smaush mousse, The man is a genius, I have to say,

pretty good. Have a seat over here. This is the type of thing on your

menu. We would do a few potatoes with it and crispy fried potatoes.

The secret there, it's served at room room temperature. Don't take

it straight from the fridge and put it on the plate. There's nothing

wrong with an old dish, I know this myself, if it's classic. Have it

with the accompanyments. That sauce That was it, a great spin on a 70s

classic. Now Spice Girl Mel C had pan fried scallops with pickled veg

lined up for food heaven and duck with roast figs for food hell.

Which one would she get. We have live scallops over here. Then the

duck there with opple and potato rosti. What do you think these lot

have decided. I heard whispers in the room that the scallops were

popular. But I think people want to give me hell. Not these lot. You

are facing food heaven. Lucky, lucky. What we are going to do is

scape the scallops, Britain is going to open them. If you do me

the mango. I am going to take these veg, because I am I am going to

pickle my own veg and do a quick and simple pickle. We have turnips

here which are in season now. Yorkshire, you are from yshing

yshing Yorkshire, did you call Swedes turnips. You do carrot and

Swede. If you say carrot and turnip, but it is a Swede though. I know

what you mean, but you are confusing me. Do you Didn't we do

carrot and Swede but call it a turnip. We never had pumpkins at

Hallowe'en, we used to have a turnip. Turnip and carve that out.

Can you imagine how hard it is to carve out a turnip. Znchts you do

that, was that just in my house. Have you been finishing off the

wine? I know that everyone in the north-west is agreeing with me. I

hope you are. We have a carrots here, baby carrots, and we have

turnips. I know what a turnip is now. There are some manky bits in

here. Not any more. This is the pickle. We blended up our mango

here. I have water, and vinegar. Sugar. And salt. We are We are

going to make a pickle with this one. The mango puree makes a mango

jelly. When you heat jelly it goes runny, but we are going to set it

with this. This is a stabiliser for yoghurt and things. What is it?

is like a thickening agent? what is it? Is it vegetable-based?

Yes, it is. I have been told it is a bacteria. That is from the fella

that tweets a lot. Twitter was going wild today, because I am here

this morning and I am extra factor tonight and because all the ladies

love James Martin, all the ladies love Gary Barlow and so everyone is

jealous with me today. I am with the TV hunks. You are kidding me,

aren't you. You know you are popular with the ladies, James.

don't tweet and all that. I tweet now and again. How many followers

have you got? A couple of thousand. I have only been doing it for a few

months. 700. I have checked he's got 17. More than you've got.

haven't got any. People have been saying you have to start tweeting.

I only found out you tweet on your mobile phone, I thought you had to

use your computer. Before I came on the show I was told not to talk

about Twitter and we have just mentioned it 50,000 times. This is

a butter sauce. You will like this one, because it's butter. Chop me

the chives. You can't go wrong with butter. Taking some of the pickle.

Take some of the pickle liquor, which is the sugar and rice wine

vinegar and salt, and we make a reduction and add the butter to it.

It thickens up into a sauce. These are the veg, already cooked. We

need a bite to them as well. They go straight into the pickle. This

is a Japanese pickle. I do like This is the mango, with the

Zanthiam gum This is a jelly but doesn't melt.

That's magic. Mangoes, a ripe mango is the most glorious thing in the

world, but an over ripe mango is the rankest thing in the world, it

can put you off mango for life. bit of mango there. Poach that and

it sits in there. I have my sauce done. My veg, we will just tip this

out on to a plate. You are a tweet person, we have to mention your new

video, we saw that on the net. my new single Weak is out on Monday,

but the video premiere is on my website at 11.00 in the morning. I

am really excited because I am really pleased with it. I shot it

in London at the Soho hotel actually, with a great British

director, Mike Baldwin. I am looking forward to hear everybody's

reactions when it goes online tomorrow. I am staying off tweet,

I hope people will give this a go. It's not that impressive honestly.

It looks mushy. I am sure it tastes delightful. It tastes good. You

have a jelly which is warm. It is I am spending my time on this now,

getting it right. We have the butter sauce with the chives in it.

Chives go in last minute, because you have the vinegar in there, they

make the chives go brown. We have pickled onion. Instant. All that is

is the pickle put on raw shallots. Nice and sweet. We have the veg but

the secret is don't overcook the veg. Leave it as it is really.

like a mushy sprout, you know at Christmas. You get sproued tops

which are really good, they look like a head of cappage which if you

thinly slice them and fry them in butter with olive oil. They are

really good. This looks pretty good good. Everyone has been very

excited about this dish. You need Someone has been cooking with the

Fantastic. It's a work of art. I don't really want to mess it up,

it's so gorgeous. Very nice. Do you reckon that is your food heaven

then? Yes, it's awesome. She really doesn't know her turnips

from her Swedes. That is all we have time for today. All the the