0:00:02 > 0:00:04As always, we're showcasing some amazing recipes from
0:00:04 > 0:00:07the Saturday Kitchen catalogue in today's edition of Best Bites.
0:00:28 > 0:00:29Welcome to the show.
0:00:29 > 0:00:33We've got a piping hot selection of recipes for you this morning.
0:00:33 > 0:00:35Take a look at these Scottish bridie pies I served
0:00:35 > 0:00:38to England and Yorkshire cricket legend, Darren Gough.
0:00:38 > 0:00:41Patrick Williams is a chef who mixes classical cooking techniques
0:00:41 > 0:00:45with Jamaican flavours to create really tasty dishes.
0:00:45 > 0:00:47This Jerk Chicken Kiev with yam forestiere
0:00:47 > 0:00:49is different but delicious.
0:00:49 > 0:00:52The very talented Michael Caines has a great weekend recipe for you.
0:00:52 > 0:00:56It's monkfish with mussels and tarragon and a mustard sauce,
0:00:56 > 0:00:58and it's well worth having a go at.
0:00:58 > 0:01:01Comedy actor Ben Miller faced his Food Heaven or Food Hell.
0:01:01 > 0:01:05There was slow braised lamb shanks with olive oil mash ready for Food Heaven
0:01:05 > 0:01:07and a pan fried lemon sole with Parmesan gnocchi
0:01:07 > 0:01:10and tomato sauce lined up for Food Hell.
0:01:10 > 0:01:12Find out what he gets at the end of today's show.
0:01:12 > 0:01:15First, the brilliant Shaun Rankin
0:01:15 > 0:01:18with an unusual surf and turf recipe.
0:01:18 > 0:01:21- Tell us what you're going to do with the rabbit.- I have pre-prepped one.
0:01:21 > 0:01:24I'm taking the two loins off the back of the bone.
0:01:24 > 0:01:27Wrapped them in pancetta, wrapped them in cling film.
0:01:27 > 0:01:30Get them on for about six or seven minutes steaming.
0:01:30 > 0:01:33- I'll pop them into a steamer. - You will show us how to make that?
0:01:33 > 0:01:36- Absolutely. - Run us through the couscous.
0:01:36 > 0:01:38There's not a lot of ingredients?
0:01:38 > 0:01:41Obviously the couscous grain, some fresh herbs, corriander,
0:01:41 > 0:01:45tarragon, dill, sun-dried tomatoes, pine nuts which we'll toast off.
0:01:45 > 0:01:47And olives, keep the couscous quite chunky.
0:01:47 > 0:01:49The couscous is a manufactured product,
0:01:49 > 0:01:51whereas bulgar wheat, you soak.
0:01:51 > 0:01:53Couscous, you add the water to.
0:01:53 > 0:01:57I'm going to heat some stock up first and when that's nice and hot,
0:01:57 > 0:02:00add that to the grain and then let that just steam
0:02:00 > 0:02:03with some clingfilm on top for four or five minutes.
0:02:03 > 0:02:07- I'm on it.- Finish that with lemon juice and olive oil.
0:02:07 > 0:02:11I'll just quickly show everybody at home how to prep this rabbit.
0:02:11 > 0:02:15You can buy rabbit now in this form, just the saddle, if you wish to.
0:02:15 > 0:02:21Rabbit is quite an understated protein, I think.
0:02:21 > 0:02:23It's virtually fat-free.
0:02:23 > 0:02:27I think people just are a bit put off by it, to be honest.
0:02:27 > 0:02:31Really, when you look at it, it's quite bitty.
0:02:31 > 0:02:33There's the legs and everything else.
0:02:33 > 0:02:36It can look a bit like that and I think a lot of the time,
0:02:36 > 0:02:40is when the butcher hangs it up for all eyes to see!
0:02:40 > 0:02:42You get a lot of that in the markets in China,
0:02:42 > 0:02:45you do it slightly different in China?
0:02:45 > 0:02:48They say Chinese eat everything on four legs except the table!
0:02:51 > 0:02:55- But we actually smoke it over camphor wood.- Really?
0:02:55 > 0:03:00- Yes and it's really delicious. - How is that served?
0:03:00 > 0:03:04It is served at room temperature, like an aperitif
0:03:04 > 0:03:08and you serve it with things like nuts and rice wine.
0:03:08 > 0:03:09This is what I love about Chinese food.
0:03:09 > 0:03:13We'd have olives and you have smoked rabbit!
0:03:13 > 0:03:18- You have the saddle here? - I'm just trimming it off now.
0:03:18 > 0:03:19You can see the two loins.
0:03:19 > 0:03:23There is a membrane there and we need to get rid of that.
0:03:26 > 0:03:27Get rid of that out of the way.
0:03:30 > 0:03:34OK, for this, just top and tail the loins, like so.
0:03:34 > 0:03:36Then I've got some pre-sliced pancetta.
0:03:36 > 0:03:38You can use Parma ham if you want to.
0:03:38 > 0:03:41What about using just normal bacon?
0:03:41 > 0:03:44You can do, make sure it's really nice and thin.
0:03:44 > 0:03:48- And you almost want the dry cured bacon?- Yes.
0:03:50 > 0:03:52Just cooking rabbit like this, steaming it first
0:03:52 > 0:03:56and then taking it out keeps it really nice and moist.
0:03:56 > 0:04:01People think it ends up too dry and too tough but this way,
0:04:01 > 0:04:02the best of both worlds.
0:04:02 > 0:04:04Nice steamed rabbit inside
0:04:04 > 0:04:07and nice crispy pancetta or bacon on the outside.
0:04:07 > 0:04:09So there we go.
0:04:09 > 0:04:14The saddle's here but the legs, you can use, salt them down?
0:04:14 > 0:04:18Yes, salt them down, a nice marinade, thyme, garlic, lemon juice,
0:04:18 > 0:04:22give that 24 hours maybe in the fridge and then cook them slowly.
0:04:23 > 0:04:27In a stock or in oil if you want to at about 100 degrees.
0:04:28 > 0:04:32We're just going to clingfilm that like that. Cut that in half.
0:04:32 > 0:04:36Why the clingfilm, just to hold its shape?
0:04:36 > 0:04:40Yes, as you can see, that is exactly what I have just put in the steamer.
0:04:41 > 0:04:43One little parcel like that.
0:04:45 > 0:04:48Are they special rabbits or can you eat any rabbit?
0:04:49 > 0:04:51LAUGHTER
0:04:51 > 0:04:53Special rabbits?
0:04:53 > 0:04:56Only supermarket rabbits!
0:04:56 > 0:04:58This is a conversation we don't want to get into!
0:05:00 > 0:05:03You'd treat wild rabbits slightly differently, wouldn't you?
0:05:03 > 0:05:06You would, yes. It is a lot stronger.
0:05:06 > 0:05:07So there's the rabbit.
0:05:07 > 0:05:12- Farm rabbit is more tender. - At least there's no shopping!
0:05:12 > 0:05:15Next up, I've brought some calamari.
0:05:15 > 0:05:19Calamari at this time of year is great, as the waters cool down.
0:05:19 > 0:05:22But with this heat, nothing has cooled down!
0:05:22 > 0:05:25You've brought the weather with you, haven't you, from Jersey?
0:05:25 > 0:05:28But Jersey has its own little microclimate, doesn't it?
0:05:28 > 0:05:31It does, yes, we're very fortunate.
0:05:31 > 0:05:35Jersey is blessed with great sunshine all the way through the year.
0:05:35 > 0:05:38- Did you get over to Jersey this time? - I didn't actually this time.
0:05:38 > 0:05:41I remember back in January when I was on,
0:05:41 > 0:05:43you were talking about flying over?
0:05:43 > 0:05:48I tried to fly over but because you have your own little microclimate,
0:05:48 > 0:05:51you get a lot of sea fog over there.
0:05:51 > 0:05:55- You get trapped on the island. - You do, lost!
0:05:55 > 0:05:59The fog does come down but we are blessed with amazing sunshine
0:05:59 > 0:06:01and a great climate, hence our produce.
0:06:01 > 0:06:06Jersey is well known for its Jersey Royals and great produce.
0:06:06 > 0:06:08But you're very close to France, aren't you?
0:06:08 > 0:06:11We are, we're only an hour by ferry.
0:06:11 > 0:06:15Straight into St Malo, which is a great link for us to get into Europe.
0:06:15 > 0:06:19So all I've done there is clean the calamari, cut it in half,
0:06:19 > 0:06:23I've scored it on the back to help with the caramelisation process
0:06:23 > 0:06:25when we cook it in a nice hot pan.
0:06:25 > 0:06:28Is this when you're cooking it, you basically stop it from being tough,
0:06:28 > 0:06:30it's a good way of preparing it
0:06:30 > 0:06:33because people do overcook it by accident.
0:06:33 > 0:06:39- Cook it fast or cook it slow. - But not in the middle bit.
0:06:39 > 0:06:40Again, just score the outside.
0:06:40 > 0:06:44Like that. Little sort of... little nicks.
0:06:44 > 0:06:47- How's the couscous doing? - Getting there.
0:06:47 > 0:06:52- I take it you want some olive oil in there?- Yes, please.
0:06:54 > 0:06:56That is the calamari prepped.
0:06:56 > 0:06:58Some plain olive oil.
0:06:58 > 0:07:01I know you use a lot of seasonal produce,
0:07:01 > 0:07:03but fish is a big thing on your menu?
0:07:03 > 0:07:08Yes, we are blessed with great shellfish, crab, lobsters.
0:07:08 > 0:07:13We have our own oyster beds from the Royal Bay area in Grouville,
0:07:13 > 0:07:18so we are blessed all over. I can't wait for Jersey Royal season
0:07:18 > 0:07:20and asparagus season to start as normal.
0:07:20 > 0:07:23But the restaurant has gone really well this year.
0:07:23 > 0:07:26Eight years on, it's going really well.
0:07:27 > 0:07:32Have you got the olive oil there? Add some olive oil onto the calamari.
0:07:32 > 0:07:34The rabbit's had six minutes in there.
0:07:37 > 0:07:42Salt, pepper, oil and lemon juice and that's about it really.
0:07:42 > 0:07:45Salt the calamari. Have you got the pepper there?
0:07:45 > 0:07:49A little bit of black pepper just before it goes in the pan.
0:07:49 > 0:07:50Get the pan nice and hot.
0:07:52 > 0:07:53We'll cook that now.
0:07:53 > 0:07:57In this pan we're going to cook the rabbit because that's about ready.
0:07:57 > 0:08:00Freddie's wondering where the baked beans are!
0:08:00 > 0:08:04It all goes into the pan for the calamari, the rabbit comes out.
0:08:08 > 0:08:11Can you unwrap that rabbit, please?
0:08:11 > 0:08:13I'll cook the calamari in here.
0:08:13 > 0:08:15Just taste that.
0:08:18 > 0:08:20- Is it all right?- Yes!
0:08:23 > 0:08:25There you go, there's your little rabbit.
0:08:25 > 0:08:28The calamari goes in.
0:08:32 > 0:08:36I've used a few of the tentacles as well.
0:08:38 > 0:08:39I quite like the tentacles.
0:08:39 > 0:08:43- I'll bring that over there for you. - Thank you.
0:08:45 > 0:08:46A nice hot pan.
0:08:48 > 0:08:52- That handle's hot.- So, some butter into the calamari, please, James.
0:08:52 > 0:08:55Rabbit is going in. A nice hot pan.
0:08:56 > 0:08:59We're just going to get the pancetta nice and crispy.
0:08:59 > 0:09:02This will only take a minute or so.
0:09:02 > 0:09:06- Is this just to crisp up the bacon? - Yes. Plenty butter in there, James?
0:09:06 > 0:09:11I put a little bit in there. A little bit more for extra measure.
0:09:11 > 0:09:15This is where you were on about the speed of it.
0:09:15 > 0:09:16If you just want a simple snack,
0:09:16 > 0:09:19calamari, lemon juice and a few herbs done.
0:09:19 > 0:09:22Maybe a little bit of lemon or garlic would be quite nice.
0:09:22 > 0:09:25Or black bean sauce in a wok! Ker-ching!
0:09:29 > 0:09:32While that's roasting, I'll get the plate.
0:09:32 > 0:09:35- There's your calamari.- Super.
0:09:37 > 0:09:43Just to plate, a nice warm couscous salad.
0:09:43 > 0:09:45Really simple to do this.
0:09:45 > 0:09:47You don't want to overcomplicate things
0:09:47 > 0:09:50because the rabbit has a nice delicate flavour.
0:09:50 > 0:09:52A little bit of couscous on there.
0:09:53 > 0:09:56Pop that there.
0:09:56 > 0:10:02Then with the rabbit, just cut that into nice medallions.
0:10:02 > 0:10:06You can see there, it's perfectly cooked.
0:10:06 > 0:10:09Great smell coming from it - you can see how simple it is.
0:10:09 > 0:10:12Just dropped that bit, never mind, sorry about that.
0:10:12 > 0:10:15- OK...- This is one of these ingredients that people
0:10:15 > 0:10:17should try, try at least once.
0:10:17 > 0:10:20- Definitely.- See if they like it. - Definitely, absolutely.
0:10:20 > 0:10:23I think it really is understated. A few bits of calamari on top.
0:10:26 > 0:10:28We don't need all that, do we?
0:10:28 > 0:10:31- Squid and pork go well together, so why not...?- Calamari?
0:10:31 > 0:10:34Very sort of Spanish sort of flavours, very tapassy flavours.
0:10:34 > 0:10:37A little bit of the pan juices on top.
0:10:37 > 0:10:39- There we go. - Remind us what that is again?
0:10:39 > 0:10:42We've got saddle of rabbit cooked in pancetta,
0:10:42 > 0:10:46- roasted with calamari and a couscous salad.- Easy as that!
0:10:51 > 0:10:55Looks good to me, but does it taste good?
0:10:55 > 0:10:58There you go. Have you tried rabbit before?
0:10:58 > 0:11:01No. I feel slightly guilty because we used to have a pet rabbit.
0:11:01 > 0:11:04Lovely. Well, now you know where it's gone!
0:11:04 > 0:11:06It was called Frisky, but...
0:11:06 > 0:11:08- there's nothing frisky about this, is there?- Yes!
0:11:09 > 0:11:11Tell us what you think...
0:11:12 > 0:11:14- It's nice, that!- Yeah?!
0:11:14 > 0:11:16What are you looking at me like that for?
0:11:16 > 0:11:19People say it's like chicken - I don't think it's anything like!
0:11:19 > 0:11:21- He's not convinced! - It's quite salty, isn't it?
0:11:21 > 0:11:24That's the pancetta. We haven't seasoned the rabbit, so the flavours
0:11:24 > 0:11:26are coming from the pancetta on that side.
0:11:27 > 0:11:30- Happy with that?- Yeah, very happy. - You've got to pass it down.
0:11:30 > 0:11:33- Oh, sorry!- You can eat it whole if you want! We've got a convert!
0:11:38 > 0:11:41Coming up, you'll see me making some little Scottish meat pies
0:11:41 > 0:11:45called a bridie for cricketer Darren Gough, but first,
0:11:45 > 0:11:48here's Rick Stein, with a foodie postcard from France.
0:11:58 > 0:12:03LEISURELY ACCORDION MUSIC PLAYS
0:12:10 > 0:12:13BIRDS TWEET
0:12:13 > 0:12:16This is Trebes, where lots of people
0:12:16 > 0:12:19have given up their semis for a life on the water -
0:12:19 > 0:12:22but it's also a mecca for glass fibre holiday boats.
0:12:22 > 0:12:26You could say it's the NCP car park for the Canal du Midi.
0:12:26 > 0:12:30There are more boats here side-by- side than you could shake a stick at.
0:12:33 > 0:12:36Needless to say, it wasn't Lee's favourite place,
0:12:36 > 0:12:39ever since his motorbike was pinched here 20 years ago,
0:12:39 > 0:12:43and he STILL hasn't got over it.
0:12:43 > 0:12:47My first oleanders - always a sign of the Mediterranean to me.
0:12:47 > 0:12:49They run down the motorways in France and Italy, and...
0:12:49 > 0:12:52Oh, there's Lee again! ..in the south,
0:12:52 > 0:12:56but there's a general sort of feeling in the air of a change
0:12:56 > 0:12:59of vegetation around here, and it's sort of warmer and stiller
0:12:59 > 0:13:02and, as the British would say, a bit closer.
0:13:02 > 0:13:04So, we're really on our way to the Mediterranean,
0:13:04 > 0:13:07but it's still a long way to the sea.
0:13:07 > 0:13:09- And this is perfect! - This is a spotless piece.
0:13:09 > 0:13:12I mean, this would be what... When people say,
0:13:12 > 0:13:16"There is nothing quite like the Canal du Midi," really.
0:13:16 > 0:13:19- It's that light coming through. - Yep. And the tunnel,
0:13:19 > 0:13:22and this beautiful Mountain of Alaric there through the trees.
0:13:22 > 0:13:25We'll catch that once we get under the bridge. It's a beautiful hill.
0:13:25 > 0:13:28It's completely deserted - just goatherds and sheep out there.
0:13:28 > 0:13:30I went up one Easter on my little motorbike
0:13:30 > 0:13:34and I camped out there for three days when I had a few days off,
0:13:34 > 0:13:36and it was a really magical holiday. That was over 20 years ago.
0:13:36 > 0:13:39I went back two years ago, and nothing had changed.
0:13:39 > 0:13:41The little track I went up, identical. Same waterfall
0:13:41 > 0:13:44I washed in - identical. Nothing!
0:13:44 > 0:13:48Thinking about what you're saying - we've just been through Trebes,
0:13:48 > 0:13:51- and it's absolutely stuffed full of boats, isn't it?- Yeah.
0:13:51 > 0:13:54And yet here there's nothing - why do people do that, then?
0:13:54 > 0:13:57I think because there's pizza and you can buy English papers
0:13:57 > 0:14:01in the corner shop, and there's a nice, busy road, and of course,
0:14:01 > 0:14:04instead of being in the countryside in a beautiful place like this,
0:14:04 > 0:14:07they'd far rather be tied up cheek-by-jowl
0:14:07 > 0:14:11with a row of ten mobile homes and another 45 noddy boats,
0:14:11 > 0:14:14all with happy families on board playing their radios
0:14:14 > 0:14:17flat-out and tipping beer bottles up the bank.
0:14:20 > 0:14:24You're like out of Monty Python, you are, you get so cross!
0:14:24 > 0:14:27It's a real pleasure to be travelling with you...
0:14:27 > 0:14:31- What?- Because you're such a grumpy old man, you sort of, erm, make it
0:14:31 > 0:14:33all jolly good fun!
0:14:33 > 0:14:36There are plenty, there are many, plusieurs...?
0:14:36 > 0:14:39'Some of the best food we had on the journey was at
0:14:39 > 0:14:42'little farms like this.' This is a ferme auberge, and there's
0:14:42 > 0:14:45lots of them all over France. I think it's a really good idea,
0:14:45 > 0:14:47because you can come here, and everything that
0:14:47 > 0:14:51I'm going to have for lunch today has actually come from the farm.
0:14:51 > 0:14:55Oi! These goats are rather keen on clothes.
0:14:55 > 0:14:58Would you stop that! Erm, and it's very attractive,
0:14:58 > 0:15:02I don't know whether we do the same in, er, back home. I remember
0:15:02 > 0:15:06once going to a lovely farm in the Dales, Mrs Dale's farm in the Dales -
0:15:06 > 0:15:10big kitchen table and lovely milk and eggs from the farm.
0:15:10 > 0:15:14You know, it's a great concept, and it's very...
0:15:14 > 0:15:16well-sold in France, and in Italy as well -
0:15:16 > 0:15:19it's called agroturismo there.
0:15:19 > 0:15:22But it's the sort of thing that people know about.
0:15:22 > 0:15:25Just lovely coming through here, seeing all these goats
0:15:25 > 0:15:28being eaten alive by them, then going and sitting down
0:15:28 > 0:15:31and having, erm, a nice garlic soup, I think, is on this morning.
0:15:36 > 0:15:38Look at all the garlic in that!
0:15:38 > 0:15:40Lovely!
0:15:40 > 0:15:44'This is an example of the five course menu, which costs about £12.
0:15:44 > 0:15:46'I had garlic soup, followed by
0:15:46 > 0:15:49'a coarse pate of rabbit and hazelnuts,
0:15:49 > 0:15:51'which also came from the garden.'
0:15:51 > 0:15:55Thirdly, a salade au chevre chaud -
0:15:55 > 0:15:57that's a hot goat's cheese salad -
0:15:57 > 0:16:01and Eric's recommended a little bit of honey over the top of it all.
0:16:01 > 0:16:05It looks lovely, the way the goat's cheese has souffleed up a bit.
0:16:05 > 0:16:07It looks lovely - light and delicate.
0:16:09 > 0:16:12I have to say, this on its own would be enough for me.
0:16:12 > 0:16:16I wonder how many courses there are to come?!
0:16:16 > 0:16:19'Well, then came the main course - a joint of roast kid.'
0:16:22 > 0:16:25Doesn't this look good? It's just baked in the oven with young garlic.
0:16:25 > 0:16:28I haven't tasted kid since Greece, actually.
0:16:28 > 0:16:31What I like about it is, it's so simple! You know,
0:16:31 > 0:16:33this is not food you expect in France,
0:16:33 > 0:16:35but when you find it, it's fantastic.
0:16:35 > 0:16:39The potato, just a gratin of potato - perfect to go with this.
0:16:41 > 0:16:42'And then to end it all,
0:16:42 > 0:16:46'some strawberries from the farm, with a Chantilly cream.
0:16:46 > 0:16:49'I didn't think I could manage any more until I saw these!
0:16:49 > 0:16:53'It's a good job we're able to take two hours over lunch!
0:16:53 > 0:16:56'Eric Sonier and his family had really done us proud.'
0:16:57 > 0:17:01Eric - what did you do before you were a farmer?
0:17:01 > 0:17:04Before...coming here,
0:17:04 > 0:17:07I was, erm, in a town, in a city.
0:17:07 > 0:17:11And I was... I, erm, I worked in a bank.
0:17:11 > 0:17:14When I was, erm...
0:17:14 > 0:17:17working in a bank, I need some, er,
0:17:17 > 0:17:20holidays.
0:17:20 > 0:17:24Now, I am in holidays all along the year.
0:17:24 > 0:17:27Eric's pommes dauphinoise was really magnificent,
0:17:27 > 0:17:30and it's one of those simple, rustic dishes
0:17:30 > 0:17:33that have passed the test of time, like toasted goat's cheese
0:17:33 > 0:17:36and French onion soup.
0:17:36 > 0:17:38Butter the bottom of a pan generously
0:17:38 > 0:17:42and crush in a clove of garlic and spread that around.
0:17:42 > 0:17:45It's just enough to give a subtle background flavour.
0:17:45 > 0:17:48Then, start adding the slices of potato.
0:17:51 > 0:17:54I'm very fond of dauphinoise potatoes - it's one of those dishes
0:17:54 > 0:17:57which appear terribly simple, but in fact
0:17:57 > 0:18:00are quite difficult to get right, and the things that matter
0:18:00 > 0:18:03are, first of all, not too much garlic - just a bit in the bottom -
0:18:03 > 0:18:07and layering, and seasoning each layer. Otherwise, when you cut
0:18:07 > 0:18:10into the middle, when it's cooked, it tastes rather bland.
0:18:10 > 0:18:13The other thing, I'm a bit of a purist, I don't use cheese.
0:18:13 > 0:18:16A lot of people do, but in fact, the effect of the garlic
0:18:16 > 0:18:20and the acid in the potatoes makes the milk and cream curdle,
0:18:20 > 0:18:24so it gives it a lovely, curdy finish, and it TASTES cheesy.
0:18:24 > 0:18:26The main thing about a dauphinoise is,
0:18:26 > 0:18:30don't think of it as an ancillary to a main course -
0:18:30 > 0:18:32make it a main course. It's really good
0:18:32 > 0:18:36just with a salad, for a light supper or lunch.
0:18:36 > 0:18:39'Finish the top layer, and make it look
0:18:39 > 0:18:43'attractive and even. It's a good idea to press it down gently
0:18:43 > 0:18:45'to remove the bigger gaps.
0:18:45 > 0:18:48'A final bit of seasoning before adding
0:18:48 > 0:18:53'the cream and milk, which is mixed together with a grating of nutmeg
0:18:53 > 0:18:56'and then poured over the layered potatoes.
0:18:57 > 0:18:59'Be careful not to totally cover it,
0:18:59 > 0:19:03'and dot a few pieces of butter over the top,
0:19:03 > 0:19:05'which will give it a lovely colour.
0:19:05 > 0:19:09'Bake it in a medium oven until it's gone golden brown on top.
0:19:11 > 0:19:15'Gratin dauphinoise sums up French cooking.
0:19:15 > 0:19:17'To me, it's the centre of the universe,
0:19:17 > 0:19:19'as far as food's concerned.
0:19:19 > 0:19:23'With just a little salad and a glass of wine, you've got
0:19:23 > 0:19:25'a perfect lunch.'
0:19:31 > 0:19:35Things up here in the High Languedoc are moving on apace.
0:19:35 > 0:19:38Property, no matter how old or decrepit,
0:19:38 > 0:19:41is being vacuumed up, mainly by the British, because
0:19:41 > 0:19:46so many people are discovering a more relaxed way of living.
0:19:46 > 0:19:49When I came to look around the Languedoc a few weeks
0:19:49 > 0:19:52before we set foot on the barge, I met this man,
0:19:52 > 0:19:55Denis - he was at a festival for local food producers,
0:19:55 > 0:19:58and he asked me to try his honey. Well, I did,
0:19:58 > 0:20:03and I had quite a lot of it. It was probably the best I've ever tasted!
0:20:03 > 0:20:06I love Scottish heather honey, but it's a big hitter,
0:20:06 > 0:20:09and practically takes your breath away when you inhale it!
0:20:09 > 0:20:13This honey is really light and sweet-scented.
0:20:15 > 0:20:18It's made in one of the highest places in the Languedoc,
0:20:18 > 0:20:21and the bees collect their nectar from the maquis,
0:20:21 > 0:20:25the wild scrubland full of heather, thyme and rosemary.
0:20:25 > 0:20:30I think it's the blue rosemary flowers that makes it so good.
0:20:30 > 0:20:32Denis, like so many people I know, reckons
0:20:32 > 0:20:35that honey is the key to good health -
0:20:35 > 0:20:39and he collects the pollen, too, like a little bee himself.
0:20:39 > 0:20:42I wanted to come up with a dish where Denis' honey
0:20:42 > 0:20:44would play an integral part, and of course,
0:20:44 > 0:20:47I thought of the most famous French teacake,
0:20:47 > 0:20:51Marcel Proust's favourite delicacy, the Madeleine.
0:20:53 > 0:20:57You take the stones out of these fresh apricots -
0:20:57 > 0:21:00and they happen to be local ones. What luxury!
0:21:00 > 0:21:03Then you need a vanilla pod, and scrape out the seeds,
0:21:03 > 0:21:06to release more flavour, because you're going to gently
0:21:06 > 0:21:10stew them in a little water,
0:21:10 > 0:21:13and Denis' lovely honey. Don't boil the apricots,
0:21:13 > 0:21:16because you don't want to make jam.
0:21:16 > 0:21:18You want to keep them as whole pieces -
0:21:18 > 0:21:21just a gentle simmer, until they become soft.
0:21:21 > 0:21:25Set them aside, the put the juice of half a lemon into the liquor,
0:21:25 > 0:21:29strain it over the fruit and allow the whole lot to cool.
0:21:29 > 0:21:33Now is the time to make the Madeleines themselves,
0:21:33 > 0:21:37and you've got to do it in a proper baking tray.
0:21:37 > 0:21:40We're going to lightly butter these Madeleine moulds,
0:21:40 > 0:21:43and then whazz a whole lot of flour over them.
0:21:43 > 0:21:47As I'm doing it - I just happened to copy in my notebook a bit
0:21:47 > 0:21:52about Proust, and his remembrance of Madeleines.
0:21:52 > 0:21:55Because as you probably know, it was the Madeleines,
0:21:55 > 0:21:58the taste of the Madeleines and the lime flower tea at his aunt's,
0:21:58 > 0:22:02that started the whole thing, the Remembrance Of Time Past.
0:22:02 > 0:22:05Hang on, just a bit of flour all over here.
0:22:05 > 0:22:08And he described the Madeleine moulds as being, erm,
0:22:08 > 0:22:11sort of rigid, like scallop shells, which indeed they are.
0:22:11 > 0:22:12Excuse me.
0:22:12 > 0:22:14But then...
0:22:14 > 0:22:19he describes the sensation of the taste, and it's sort of like, erm,
0:22:19 > 0:22:22you know - only writers can do this.
0:22:22 > 0:22:25"A delicious pleasure had invaded me,
0:22:25 > 0:22:29"detached, offering no notion of its cause.
0:22:29 > 0:22:32"At once, the vicissitudes of life were rendered unimportant,
0:22:32 > 0:22:35"its disasters innocuous,
0:22:35 > 0:22:37"its brevity illusory."
0:22:37 > 0:22:40That's what good food does for ya!
0:22:40 > 0:22:44Anyway, back to the Madeleines.
0:22:44 > 0:22:47'Do you know - and I find this very difficult to believe -
0:22:47 > 0:22:51'but none of the crew had read A La Recherche Du Temps Perdu.
0:22:51 > 0:22:53'Quite amazing, really.'
0:22:53 > 0:22:56Madeleines are little, much-loved sponge cakes, and for that,
0:22:56 > 0:23:00you need a batter made up of eggs and caster sugar,
0:23:00 > 0:23:04which you beat until it becomes a light, frothy mixture.
0:23:04 > 0:23:07Then lots of lemon zest, and sift in some plain flour
0:23:07 > 0:23:13and a little hit of baking powder, which you fold in gently.
0:23:13 > 0:23:16To finish off the batter, put in a cupful of melted butter
0:23:16 > 0:23:20and a swirl of Denis' honey, to make them really rich,
0:23:20 > 0:23:23and you're ready to go. These little cakes were first made
0:23:23 > 0:23:26in the town of Commercy, in Lorraine.
0:23:26 > 0:23:29You can see why it's important to flour the tray first.
0:23:29 > 0:23:32I've known grown men cry because their Madeleines
0:23:32 > 0:23:34wouldn't come out of the baking tray.
0:23:34 > 0:23:38They go into a hot oven, about 190 degrees, for 10 minutes.
0:23:38 > 0:23:43I absolutely know - though nobody really does for sure -
0:23:43 > 0:23:47that Madeleines are named after a pretty peasant girl in Lorraine,
0:23:47 > 0:23:51who baked them for Duke Stanislaw Leszczynski, who happened to be
0:23:51 > 0:23:54visiting a castle in the area in the mid-1700s.
0:23:54 > 0:23:58Well, it's got to be some romantic story like that!
0:23:58 > 0:24:02'Serve with those sweet, honeyed apricots and some vanilla ice cream.'
0:24:02 > 0:24:04Mmm.
0:24:04 > 0:24:07- Mmm! WOMAN:- That's yummy.
0:24:07 > 0:24:10'The film crew may not know much about Proust,
0:24:10 > 0:24:12'but they do know what they like!'
0:24:33 > 0:24:37I really like little stories that link food and history,
0:24:37 > 0:24:42and in my view, this one's a winner, and it concerns Clive of India.
0:24:42 > 0:24:44Clive was the man that more than anybody else
0:24:44 > 0:24:49established India as the jewel in the crown of the British Empire,
0:24:49 > 0:24:54and he came here in the 1760s because Pezenas was very fashionable.
0:24:54 > 0:24:58And they had a thing called Le Club de Picnic here,
0:24:58 > 0:25:01and a lot of his chefs would cook on the picnics,
0:25:01 > 0:25:03cook things like Indian curries.
0:25:03 > 0:25:07And when he left, he left this strange legacy,
0:25:07 > 0:25:11which lives on today, in the petit pate de Pezenas -
0:25:11 > 0:25:17a little pie made with lamb meat, lemon juice and sugar.
0:25:17 > 0:25:20'The Lallemand family have been making these little pies
0:25:20 > 0:25:23'for as long as they can remember. It's a straightforward,
0:25:23 > 0:25:27'hot water pastry, the same as you'd have in a pork pie.
0:25:27 > 0:25:30'Then it's shaped around the end of a rolling pin.
0:25:30 > 0:25:32'They're not dissimilar to our own mince pies, except that
0:25:32 > 0:25:37'the filling is made with meat - in this case, minced lamb and suet.
0:25:37 > 0:25:39'As far as I could tell, they also contained
0:25:39 > 0:25:43'brown and white sugar, lemon zest and mixed spice.
0:25:48 > 0:25:51'They're less than a euro apiece, and he can't make enough of them.
0:25:51 > 0:25:54'They put a frilly cap on the top, and it's painted
0:25:54 > 0:25:57'with an egg wash and baked for about 25 minutes.
0:25:57 > 0:26:00'In France, it seems that every town latches onto
0:26:00 > 0:26:04'something of a culinary nature, and makes it their very own.
0:26:04 > 0:26:07'The President of the Pie Society is Monsieur Alberge,
0:26:07 > 0:26:10'and he told me why this little mouthful is so important here.'
0:26:10 > 0:26:14Ah! Pour nous, tres important,
0:26:14 > 0:26:18parce que le petit pate, c'est l'histoire d'une amitie
0:26:18 > 0:26:21entre vous, entre les Anglais...
0:26:21 > 0:26:25'He says, it's as important for us as it is for you,
0:26:25 > 0:26:28'and it's important for us to remember the history of it, too.
0:26:28 > 0:26:33'He also says, you could eat it for a dessert, or to start a meal...'
0:26:33 > 0:26:35Toujours chaud...
0:26:35 > 0:26:39'..but always warm, and it goes really well with wine.
0:26:39 > 0:26:41C'est aussi sale - on peut le manger aussi
0:26:41 > 0:26:43en entree, en hors d'oeuvre - ca depend.
0:26:43 > 0:26:46Vous l'attaquez toujours par dessous.
0:26:46 > 0:26:48'Strangely, and maybe because I was English,
0:26:48 > 0:26:50'he described how to take a bite.
0:26:50 > 0:26:52'So, that's how you do it!'
0:26:52 > 0:26:54Voila.
0:26:59 > 0:27:00Those little pies looked delicious,
0:27:00 > 0:27:03but I wouldn't recommend them as jewellery. Can't see Rick
0:27:03 > 0:27:05having a Cornish pasty stuck round his neck. Anyway...!
0:27:05 > 0:27:08There's a great tradition of pasties and pastries in Britain, too.
0:27:08 > 0:27:11We all know about Cornish pasties and Melton Mowbray pork pies,
0:27:11 > 0:27:14but I've got a classic Scottish pastry to show you.
0:27:14 > 0:27:16You've probably never heard of it before, but it's perfect
0:27:16 > 0:27:19for the Bonfire Night snack - it's called a Forfar bridie.
0:27:19 > 0:27:21I thought I'd show you it now. It's very quick.
0:27:21 > 0:27:26Onions sweating off in the pan. The other ingredients are minced beef,
0:27:26 > 0:27:28a bit of stock, touch of mustard,
0:27:28 > 0:27:32fresh thyme, which I will sprinkle in, the onion I'm pan-frying,
0:27:32 > 0:27:36eggs for egg wash, and a bit of puff pastry, all right?
0:27:36 > 0:27:38- Another beef dish for you. - Oh, great.- But...!
0:27:38 > 0:27:39LAUGHTER
0:27:39 > 0:27:43- You're enjoying this, aren't you, mate?!- Oh!
0:27:43 > 0:27:46Take the fresh thyme. Now, this time of the year,
0:27:46 > 0:27:48the thyme out in the garden has got quite woody stems,
0:27:48 > 0:27:51so we need to take the thyme off the stems. In the summer,
0:27:51 > 0:27:56we can chop the thyme up. But we can throw all that lot together.
0:27:56 > 0:27:58There we go, fry that lot off.
0:27:58 > 0:28:01Next, we've got our good quality minced beef.
0:28:01 > 0:28:04I actually learnt this dish - there's two bakers in Forfar,
0:28:04 > 0:28:06up in Scotland, and I visited them both,
0:28:06 > 0:28:08and they make actually these while...
0:28:08 > 0:28:11for the football match, Forfar Athletic.
0:28:11 > 0:28:15- We'll have to watch them.- They play Brechin City today - best of luck.
0:28:15 > 0:28:19I was up there, and they eat these at half-time, and they are superb.
0:28:19 > 0:28:22They're great - pastry case, lovely and warm,
0:28:22 > 0:28:24nice and juicy in the middle. So, take the mince,
0:28:24 > 0:28:27throw in the mustard, just to give it a kick...
0:28:27 > 0:28:30- Hoo!- Bit of stock... - It's a big kick, that.
0:28:30 > 0:28:32Yeah, a little bit of stock.
0:28:32 > 0:28:34Do you want more in? Bit of mustard - there you go!
0:28:34 > 0:28:38Mix all that lot together, and salt and pepper.
0:28:38 > 0:28:41There you go. Bit of salt, bit of pepper.
0:28:41 > 0:28:44But you're a keen cook, though - I mean,
0:28:44 > 0:28:47a little birdie tells me that you make
0:28:47 > 0:28:50- a mean casserole, is that right?- Yeah!
0:28:50 > 0:28:51I did do...
0:28:51 > 0:28:54Yeah, I love casserole. It's one dish I used to cook,
0:28:54 > 0:28:56leave it on, let it cook
0:28:56 > 0:28:59for six hours while you go out for the day, and come back.
0:28:59 > 0:29:02But we had a shocking experience with that when I were younger.
0:29:02 > 0:29:06I used to live in a flat when I first started with my missus and that.
0:29:06 > 0:29:09- And we were used to cooking all the time.- Yep.
0:29:09 > 0:29:13And like I say, it was a small flat, first house.
0:29:13 > 0:29:16I used to go out. Everywhere I'd go I could smell this smell.
0:29:16 > 0:29:19I didn't know what it was, I couldn't work it out.
0:29:19 > 0:29:22And after a few months I suddenly realised what it actually was.
0:29:22 > 0:29:25When we was going out for the day and putting
0:29:25 > 0:29:27our clothes on the radiators to dry,
0:29:27 > 0:29:29and the casserole was slowly cooking,
0:29:29 > 0:29:32all my clothes every time I cooked chicken casserole was really bad.
0:29:32 > 0:29:37- Stank of chicken casserole.- Yeah. I was thinking, "God, somebody stinks around here."- It was you!
0:29:37 > 0:29:43Only after a while I realised it was me. And so that dish went in the bin.
0:29:43 > 0:29:45We'll stink of onions now.
0:29:45 > 0:29:48- Oh, we like onions.- Yes.- We like pies at a football match.
0:29:48 > 0:29:53- You have to have a pie at a football match.- Exactly, you've got to. - Tends to be chicken, but...- Yeah!
0:29:53 > 0:29:56If you mix this together, plenty of seasoning, salt and pepper.
0:29:56 > 0:30:00- Now, the secret of this... - You don't eat it like that, do you? - ..puff pastry. No, you don't.
0:30:00 > 0:30:03I can if you want! The secret is puff pastry.
0:30:03 > 0:30:07Take a knife and just use a template like this, a bowl or some saucepan.
0:30:08 > 0:30:12Take that off. Now, what you need to do is grab your rolling pin
0:30:12 > 0:30:14and this is the shape that you need to create.
0:30:14 > 0:30:16Almost like a rugby ball.
0:30:16 > 0:30:20So just use a rolling pin and push that just like that
0:30:20 > 0:30:24- so it's just nice like a rugby ball sort of shape.- Yeah.
0:30:24 > 0:30:30- So do you miss the dancing then? - Um, yeah, course I do. Do you?
0:30:30 > 0:30:34No, to be honest, I don't actually! It's obviously on tonight but...
0:30:34 > 0:30:36When you watch it I think you do.
0:30:36 > 0:30:39Sometimes you find yourself actually being critical watching.
0:30:39 > 0:30:43"Oh, you made a mistake there." That's what I find myself doing now, watching it
0:30:43 > 0:30:46and saying, "Little mistake there, and the judges missed that one."
0:30:46 > 0:30:48I'm at home judging! GUESTS LAUGH
0:30:48 > 0:30:51- You're actually judging them? - Yeah, because I got slaughtered
0:30:51 > 0:30:54- for a lot of it last year. - YOU got slaughtered?!
0:30:54 > 0:30:57I was told I looked as if I was a murderer
0:30:57 > 0:30:58and pudding from the waist down!
0:30:58 > 0:31:03- Yeah, we both did but we're not really built for dancing.- Not really.
0:31:03 > 0:31:05That's what you're told.
0:31:05 > 0:31:08You've just done a great book as well, with Lilia, haven't you?
0:31:08 > 0:31:11Well, I've done a dance book, called Dazzler On The Dance Floor.
0:31:11 > 0:31:13That's first. GUESTS LAUGH
0:31:13 > 0:31:16- What's it called again?- Dazzler On The Dance Floor.- Unbelievable!
0:31:16 > 0:31:20And actually after watching you last year, there's a couple of tips
0:31:20 > 0:31:23- that could turn you into a champion, know what I mean?- Oh, right!
0:31:23 > 0:31:26- You weren't far off, you were nearly there.- Was I?
0:31:26 > 0:31:31Nearly there, you just didn't have that little extra.
0:31:31 > 0:31:35- What was the little extra, Darren? - That little bit of style.
0:31:35 > 0:31:40A bit of style. Obviously with certain dances, we weren't very good.
0:31:40 > 0:31:43What are you trying to say? "We weren't very good"?
0:31:43 > 0:31:46We weren't good at Latin, let's be honest. We have to be honest.
0:31:46 > 0:31:50- We WEREN'T good at Latin. We weren't. - That's true, yes, that's true.
0:31:50 > 0:31:54- We love ballroom.- I didn't understand Latin at school let alone Latin dancing.
0:31:54 > 0:31:57Can I go to this bridie? Because people are going to miss this.
0:31:57 > 0:31:58Squeeze it like that.
0:31:58 > 0:32:01This is a bridie, you just squeeze the pastry
0:32:01 > 0:32:03so you're sealing in the gaps.
0:32:03 > 0:32:05Here we go and I'll throw that in the oven.
0:32:05 > 0:32:09This needs to cook now, quite a hot oven, 230 degrees centigrade
0:32:09 > 0:32:12so a really hot oven for about 10-15 minutes.
0:32:12 > 0:32:14Turn the oven down to 180
0:32:14 > 0:32:17and cook it for another 35-40 minutes
0:32:17 > 0:32:19to cook it right the way through.
0:32:19 > 0:32:21The pastry will be lovely and cooked in the centre.
0:32:21 > 0:32:23While I wash my hands, tell us about this DVD.
0:32:23 > 0:32:25It's not a dancing DVD, is it?
0:32:25 > 0:32:29No, we tried to get off the dancing for a bit.
0:32:29 > 0:32:34I've done a DVD, it's called Darren Gough's Brilliant Sports Quiz.
0:32:34 > 0:32:38Obviously it's interactive, it's a game and lots of sport.
0:32:38 > 0:32:39I'm one of these guys who go to a pub
0:32:39 > 0:32:43and you go on the quiz machines, yeah? And when I go on that,
0:32:43 > 0:32:46I just want to play sport, I can't answer others.
0:32:46 > 0:32:48I don't know my history, my geography,
0:32:48 > 0:32:50all that other stuff but I know sport.
0:32:50 > 0:32:55And so I've actually done an interactive game purely on sport.
0:32:55 > 0:32:59And it's really good. It's fun. Good stocking filler, mate.
0:32:59 > 0:33:01- I'll send you one for Christmas. - Good stocking filler.
0:33:01 > 0:33:04This is a good Bonfire Night treat. Look at that.
0:33:04 > 0:33:10- Have you got any ketchup?- Got any ketchup?! Unbelievable!
0:33:10 > 0:33:13- It's screaming for ketchup! - Never changes!- Screaming it!
0:33:13 > 0:33:17- You don't have ketchup with it, eat it like that. - Just to top off this dish at home,
0:33:17 > 0:33:22put a dollop of ketchup on the left-hand side of the plate, it would be absolutely magnificent.
0:33:22 > 0:33:25That's the difference in the moves then, really.
0:33:25 > 0:33:29- Actually, James, you can cook. I never knew that.- Thank you very much.- Very, very good.
0:33:34 > 0:33:37You can find the recipe for those pies on our website,
0:33:37 > 0:33:39just go to bbc.co.uk/recipes.
0:33:39 > 0:33:42We're not live today, we're looking back
0:33:42 > 0:33:45at some of the highlights from the great back catalogue
0:33:45 > 0:33:48of Saturday Kitchen recipes instead so here's another recipe for you.
0:33:48 > 0:33:50This time from Patrick Williams.
0:33:50 > 0:33:52- Patrick Williams.- Morning, James.
0:33:52 > 0:33:55The old Kiev. This is an interesting dish cos it's a mixture
0:33:55 > 0:33:57of different sort of fusions, isn't it?
0:33:57 > 0:33:58Yeah. Obviously when I was training,
0:33:58 > 0:34:01the sort of things we'd do all the time. Chicken Kiev,
0:34:01 > 0:34:04- back in the olden days. - Back in the olden days.
0:34:04 > 0:34:06Chicken Kiev, fundamentally garlic butter
0:34:06 > 0:34:10- but this one will be slightly different.- Yes. If you can just dice up those shallots for me.- Yep.
0:34:10 > 0:34:15Chop some parsley. What I've done here is sweat some jerk seasoning
0:34:15 > 0:34:19in a pan with some of the garlic just to take the edge
0:34:19 > 0:34:22- off the jerk seasoning.- You're talking about the chilli in there.
0:34:22 > 0:34:26Yeah, cooking it out. It could be a bit too raw,
0:34:26 > 0:34:29putting it straight into the chicken like that.
0:34:29 > 0:34:32- It will cook inside the chicken. - It doesn't cut that much really.
0:34:32 > 0:34:35No, it will just take that edge off. Add the garlic to that,
0:34:35 > 0:34:38let that cook along and we're going to make up a garlic and jerk butter.
0:34:38 > 0:34:43We're going to put shallots in that, parsley, some lime juice.
0:34:43 > 0:34:47So what's the main seasoning in this jerk seasoning, what's the main flavour? Chilli?
0:34:47 > 0:34:51Obviously you have the pimento seeds which are the main seasoning
0:34:51 > 0:34:55but it's made up also with pimento seed which makes up
0:34:55 > 0:34:58the rest of the flavours and then you've got spring onions,
0:34:58 > 0:35:00you also have garlic in there...
0:35:00 > 0:35:03- PATRICK COUGHS ..as well.- It's hot!- Yeah, yeah.
0:35:03 > 0:35:06- OK.- All you're doing is just cooking that out.
0:35:06 > 0:35:08Yeah, cooking that out, quick little sweat.
0:35:08 > 0:35:10- HE CONTINUES TO COUGH - OK.
0:35:10 > 0:35:11Quick little cough!
0:35:11 > 0:35:14- That's the heat of the chilli that's making that.- Yeah, really.
0:35:14 > 0:35:18- Lose that, out of the way. - That goes straight into your butter.
0:35:18 > 0:35:21- Chop some parsley for you as well. - Shallots in.
0:35:21 > 0:35:24- That smells gorgeous already, that. - You see?- Exactly.
0:35:24 > 0:35:29- It does, it smells delicious.- Smells good.- Yeah.- Give it a good mix.
0:35:29 > 0:35:32Do you know this how you make a Chicken Kiev?
0:35:32 > 0:35:35No, I though you just bought them frozen from ASDA.
0:35:35 > 0:35:36ALL LAUGH
0:35:36 > 0:35:39Just waiting for your parsley to go in, James. OK?
0:35:39 > 0:35:43- Let's get rid of this.- Then we'll go straight onto my chicken.
0:35:43 > 0:35:47So we've got some parsley here which we'll pop in.
0:35:47 > 0:35:52Just prep my chicken quickly. Get your knuckle, take the meat off that.
0:35:52 > 0:35:55- Cracky wing.- Are you leaving the skin on this one?
0:35:55 > 0:35:58No, I'm actually taking it off. You can leave it on
0:35:58 > 0:36:01but I much prefer it without the skin on it.
0:36:01 > 0:36:06- OK.- Right.- And you make an incision in the meatier part of your breast.
0:36:06 > 0:36:08What the hell is that, James?
0:36:08 > 0:36:13- What's that?- What's that?- We're not eating that, are we?- You are!
0:36:13 > 0:36:16- What is it?- We'll explain it in a minute.
0:36:16 > 0:36:20You make a pocket for your butter to go inside.
0:36:20 > 0:36:23In the olden days James, you used to get your chicken,
0:36:23 > 0:36:25cut it into pieces.
0:36:25 > 0:36:28Get the fillet as you know and wrap it up
0:36:28 > 0:36:31and most of your butter used to leak out while you're doing it.
0:36:31 > 0:36:33So it's a really simple process.
0:36:33 > 0:36:35I love all those '70s-style dishes.
0:36:35 > 0:36:39- The old Black Forest gateau, and all those.- It's comfort food, isn't it?
0:36:39 > 0:36:43It's like prawn cocktail, Black Forest gateau, stuff like that.
0:36:43 > 0:36:46All from the same era, all classics. All seems to be coming back as well.
0:36:46 > 0:36:52- Yeah, exactly. So in a piping bag. - Yes, a disposable piping bag.
0:36:52 > 0:36:54No nozzle on it at all.
0:36:54 > 0:36:59It's a good alternative actually to just doing your
0:36:59 > 0:37:02normal bits of chicken at home, getting some spice into your food.
0:37:02 > 0:37:09- Yeah.- OK.- I'm just chopping up this and blanching it for you.
0:37:09 > 0:37:12- We'll explain what it is in a second.- Right.- There you go.
0:37:12 > 0:37:17Open your pocket up. Piping bag in, and in with your butter.
0:37:17 > 0:37:21The idea is you make a large pocket inside but then a small hole.
0:37:21 > 0:37:24Yes, so your butter doesn't all come out of it.
0:37:24 > 0:37:27OK, I'll leave that for you to panne up for me.
0:37:27 > 0:37:31Panne is literally flour, egg and breadcrumbs.
0:37:31 > 0:37:34- But breadcrumbs have become quite trendy over the years.- Yes.
0:37:34 > 0:37:37Now we've not got normal bread, we use these Japanese crumbs
0:37:37 > 0:37:40called Panko crumbs which is like a dried bread
0:37:40 > 0:37:42and then shaved which are good.
0:37:42 > 0:37:44They are fantastic, I must say.
0:37:44 > 0:37:47- You want me to do that.- Put the chicken over.- Literally all we do
0:37:47 > 0:37:50- is wrap it in flour first. - Yeah.- There you go.
0:37:50 > 0:37:52Over here I've got some smoked bacon.
0:37:52 > 0:37:54In egg and then in the crumb.
0:37:54 > 0:37:58The forestiere part of the dish is again another French classic,
0:37:58 > 0:38:03- but you used to use Parmentier potatoes when we were lads, James, which you definitely remember.- Yes.
0:38:03 > 0:38:05Parmentier potatoes were just square roasted potatoes
0:38:05 > 0:38:08and I've substituted that by using yam.
0:38:08 > 0:38:11- Now, yam, this is the stuff you wanted to know.- Yam.
0:38:11 > 0:38:16- Yeah.- That's what that is?- That's what that is.- Yam?- Yam.- Yeah, yam.
0:38:16 > 0:38:21How does... Where's a yam come from? Is it out o't ground, that?
0:38:21 > 0:38:23- Yes, "out o't ground!"- Is it?
0:38:23 > 0:38:25Yeah, it looks like it!
0:38:25 > 0:38:29Don't have a go at my accent, Patrick! Or it'll kick off here this morning.
0:38:29 > 0:38:33- I would never do that! - But it's fantastic stuff.- It is.
0:38:33 > 0:38:36Customers come to me in the restaurant and say,
0:38:36 > 0:38:39"I've seen this thing, a looks like a hairy leg, what do I do with it?"
0:38:39 > 0:38:42Most of the time they're talking about a yam. It's so versatile.
0:38:42 > 0:38:45- So blanch it and then fry it. - Blanch it and fry it.
0:38:45 > 0:38:49This goes in the fridge. I'll take one we have in here.
0:38:49 > 0:38:53I've taken the Kiev, straight in the deep fat fryer. Just to colour it.
0:38:53 > 0:38:55Yes, colour and then put it into the oven.
0:38:55 > 0:38:58You can if you put your fryer down on blanch
0:38:58 > 0:39:00- but you don't want to lose that butter.- OK.
0:39:00 > 0:39:03So the idea is we get it on a really hot heat first,
0:39:03 > 0:39:05- colour it and finish it off through the oven.- Yeah.
0:39:05 > 0:39:09What else have you got on here? Mushrooms.
0:39:09 > 0:39:11I've got some seasonal wild mushrooms just to go in.
0:39:11 > 0:39:14To bring earthiness into the dish and different flavours.
0:39:14 > 0:39:17We've got the spice of the Caribbean, the yam which is quite bitter.
0:39:17 > 0:39:19Do you get your inspiration from the Caribbean?
0:39:19 > 0:39:21Cos you do a lot of travelling,
0:39:21 > 0:39:23you were in Africa with Mr Tanner there.
0:39:23 > 0:39:25I was there with Mr Tanner.
0:39:25 > 0:39:28- You still get inspiration there? - It's about world food.
0:39:28 > 0:39:29The way we're going now,
0:39:29 > 0:39:33what I'm trying to do in the UK is Caribbean food made easy.
0:39:33 > 0:39:36That's the key thing. I dish like this, you can come home,
0:39:36 > 0:39:39within 20 minutes after watching me, you'll be able to rustle this up.
0:39:39 > 0:39:42Caribbean food's so much more than jerk chicken and bits of meat.
0:39:42 > 0:39:46I was there a couple of days ago and it's fantastic. Chicken and pork.
0:39:46 > 0:39:50What people know is jerk chicken or curried goat,
0:39:50 > 0:39:53that's what most people know but if you go to places like Trinidad,
0:39:53 > 0:39:55they have a massive Indian influence,
0:39:55 > 0:39:58you've got things like chanas, or go to Barbados where you've got sals.
0:39:58 > 0:40:00A lot of spices as well.
0:40:00 > 0:40:05It's absolutely fantastic, the amount of foods that there are.
0:40:05 > 0:40:09So, anyway, we've got our yam there which has just been blanched.
0:40:09 > 0:40:12And you're just going to fry that off in hot oil?
0:40:12 > 0:40:15- Going to pan-fry that. - Straight in there.
0:40:15 > 0:40:18- Nice, hot pan. - PADDY:- Wey-hey!- Wey-hey.
0:40:18 > 0:40:21And then what we've got here, we've got our chicken,
0:40:21 > 0:40:24which is nicely coloured. You've got all the butter inside there,
0:40:24 > 0:40:27which is really important. And then pop that in the oven.
0:40:27 > 0:40:31We've got that in the oven ready. So, pop that in for what, how long?
0:40:31 > 0:40:35- About ten or 12 minutes. - Something like that? There you go.
0:40:37 > 0:40:40This looks... Just as the butter starts to come out, which is there.
0:40:40 > 0:40:43- I'll lift that off for you. - Thank you.- So you fry this up in just a little bit of oil?
0:40:43 > 0:40:47What I've done, boil, get your oil really hot, fry it off, and then
0:40:47 > 0:40:51like you, James, it's nice to finish things off with a nice bit of butter.
0:40:51 > 0:40:54- I never use butter on this. - I know that.
0:40:54 > 0:40:58- For flavour, obviously, and it helps to colour up the dish itself.- Yeah.
0:40:58 > 0:41:01- Forestiere is just this mixture we have in here.- It's that mixture.
0:41:01 > 0:41:04Some people could add garlic to it, you could add parsley to it,
0:41:04 > 0:41:06I mean, there are so many versions of it.
0:41:06 > 0:41:09It seems you get influences from all over the place.
0:41:09 > 0:41:11- It's not just the Caribbean. - No, it's not, I mean...
0:41:11 > 0:41:15Yeah, it's what I call modern food. Again, a very, very easy cook.
0:41:15 > 0:41:18It's a case of try to find Caribbean dishes that marry well
0:41:18 > 0:41:20with European dishes.
0:41:20 > 0:41:23People are a bit scared of Caribbean food, and it's a way of
0:41:23 > 0:41:26introducing it into their lives quite easily and making it simple.
0:41:26 > 0:41:30- This is the key thing.- Some of the best fast food I've ever had has been in the Caribbean.
0:41:30 > 0:41:31I literally buy the street food...
0:41:31 > 0:41:34- The street food... - You literally drive in your car,
0:41:34 > 0:41:37and they just give you fish in tinfoil and that's it.
0:41:37 > 0:41:40- The new book I'm writing...- New book! - The new book I'm writing...
0:41:40 > 0:41:43- Ker-ching!- Yeah!- ..is going to have a massive street food section.
0:41:43 > 0:41:47I'll spend time in probably some the islands that you went to recently,
0:41:47 > 0:41:51James, as well, cos the street food out there is absolutely amazing.
0:41:51 > 0:41:54- OK, so I'm going to go that way. OK? - Straight in. I'll put that across.
0:41:54 > 0:41:58Give it a nice little turn, if you have some herbs,
0:41:58 > 0:42:02- some herbs would be fantastic.- There you go, that's yours.- A spoon there.
0:42:03 > 0:42:05Again, just put it on.
0:42:05 > 0:42:08It's a nice little bed for it.
0:42:08 > 0:42:12Now, yams, if you can't get hold of them from your local supermarket...
0:42:12 > 0:42:14THEY LAUGH
0:42:14 > 0:42:17- ..what could you use? - Potato, sweet potato.
0:42:17 > 0:42:19Plantain, again...
0:42:19 > 0:42:21Chicken just cut there.
0:42:21 > 0:42:24- Butter oozes out, just open it up. - Oh, wow. Look at that!
0:42:24 > 0:42:26Fantastic. And there we have it,
0:42:26 > 0:42:30- Jerk Chicken Kiev with a yam forestiere.- Easy as that.
0:42:34 > 0:42:36He's taking it already. Look at that.
0:42:36 > 0:42:40- Right, you get to dive in this. - Can I have a go on that? - You can have a go on that, yeah.
0:42:40 > 0:42:43There you go. Dive into that. Tell us what do you think.
0:42:43 > 0:42:44Oh, sorry, I've got...
0:42:44 > 0:42:47- Tell us what you think of that. - Flippin' 'eck, here we go.
0:42:47 > 0:42:50- What amazes me is how quick that chicken cooks.- There you go.
0:42:50 > 0:42:53And taste it. I think you're right, the jerk seasoning needs to be
0:42:53 > 0:42:56- cooked off before you put butter in there.- Yeah, definitely.- Oh!
0:42:56 > 0:42:57Ooh.
0:42:57 > 0:43:00THEY LAUGH
0:43:02 > 0:43:05- That is delicious.- What is it about it, the spiciness or what?
0:43:05 > 0:43:10- Well, I'm not into really spicy food. I can't have it too hot.- Yeah.
0:43:10 > 0:43:12That's just right. No, it's just delicious.
0:43:12 > 0:43:16- Happy with that?- I'll have the yams now.- I don't think you guys are getting any of it!
0:43:16 > 0:43:18I'm just waiting patiently here.
0:43:18 > 0:43:20Yeah, I don't think you'll be able to get any.
0:43:21 > 0:43:23- Hang on. - THEY LAUGH
0:43:28 > 0:43:30If you want to make that dish, you'll be able to get all those
0:43:30 > 0:43:33West Indian ingredients at most supermarkets.
0:43:33 > 0:43:37Now, it's Valentine Warner with some superb and seasonal recipe ideas.
0:43:39 > 0:43:41- Hi.- Hi.
0:43:41 > 0:43:43'When it comes to fish fresh from the sea,
0:43:43 > 0:43:46'autumn is a time of great abundance.
0:43:46 > 0:43:49'UK fishermen are now really busy,
0:43:49 > 0:43:53'so look for the luxurious, succulent seabass,
0:43:53 > 0:43:57'sweet clams, and the tasty but economical grey mullet,
0:43:57 > 0:44:03'gurnard and sprat to bring joy to your table without breaking the bank.'
0:44:03 > 0:44:05Can I have half a kilo of mussels, please?
0:44:05 > 0:44:09'But there are few seasonal seafood catches that excite me more
0:44:09 > 0:44:11'than the thought of sweet, plump mussels.
0:44:11 > 0:44:14'They are incredibly versatile, enjoyed in salads,
0:44:14 > 0:44:19'fish stews and soups, and now readily available in fishmongers
0:44:19 > 0:44:23'and supermarkets in their absolute autumn prime.'
0:44:25 > 0:44:30Britain is surrounded by millions upon millions of delicious mussels.
0:44:30 > 0:44:33They cling to every part of our rocky shores.
0:44:33 > 0:44:37But some of the best come from here.
0:44:40 > 0:44:42Lindisfarne, known locally as Holy Island,
0:44:42 > 0:44:45nestles tightly to the Northumbrian coast.
0:44:46 > 0:44:49This national nature reserve is a haven for wildlife,
0:44:49 > 0:44:52and a hotspot for mussels.
0:44:52 > 0:44:56Which is why I'm out of bed so early this morning.
0:44:58 > 0:45:02Twice a day, Lindisfarne is completely cut off from the mainland
0:45:02 > 0:45:06when this half-mile long tidal causeway is swamped by seawater.
0:45:08 > 0:45:11This is the nincompoop hut for those who gets caught short.
0:45:11 > 0:45:15Any city slickers, know-it-alls, who fail to read the tidal charts
0:45:15 > 0:45:18and then have to take refuge in this little box.
0:45:19 > 0:45:24But right now, the tide is out and Lindisfarne mussels are calling.
0:45:27 > 0:45:29You're the only man on the pier. You must be Steve.
0:45:29 > 0:45:32- That's right, you're Val? - Yeah, I'm Val.- Pleased to meet you.
0:45:32 > 0:45:33Pleased to meet you too.
0:45:33 > 0:45:36- Val, we've got to get a bit of a move on, I'm afraid.- Well, let's go.
0:45:36 > 0:45:39'Steve Oldale is unique in these parts.
0:45:39 > 0:45:44'He's the only fisherman licensed to harvest Lindisfarne's celebrated mussels.
0:45:45 > 0:45:51'From the island, it's just a short boat trip to the mussel beds on the other side of the bay.'
0:45:51 > 0:45:54- What an amazing place to go to work every morning.- It's great, yeah.
0:45:54 > 0:45:57I mean, it's a far cry from me having to get onto the Tube.
0:45:57 > 0:46:00I have my worries and problems like anybody else,
0:46:00 > 0:46:02but there's nothing like coming out here to sort them out.
0:46:02 > 0:46:07- When it gets blown away across the sea, out of your head. - In one ear, straight out, yeah.
0:46:12 > 0:46:17'Steve's day at the office is entirely dictated by nature.
0:46:17 > 0:46:20'On big tides, he gets four hours to pick, but today is a low tide,
0:46:20 > 0:46:23'and the mussel beds will only be uncovered for two hours,
0:46:23 > 0:46:26'so we're going to have to work fast.'
0:46:26 > 0:46:29- You're looking for the biggest ones, yeah?- Yeah.- We'll have that one.
0:46:29 > 0:46:32That one. These really are huge.
0:46:32 > 0:46:36'Steve collects just eight buckets of mussels a day.
0:46:36 > 0:46:39'By handpicking only a small selection of the larger specimens
0:46:39 > 0:46:44'in each area, he keeps his mussel bed population in tiptop condition.'
0:46:44 > 0:46:47This is the mantle, where we'll find the bulk of the eating quality of the meat.
0:46:47 > 0:46:50As you can see, we've got a really good thickness on it.
0:46:52 > 0:46:55'Mussels are best eaten between September and April.
0:46:55 > 0:46:59'As the sea warms in late spring, they began to breed,
0:46:59 > 0:47:01'which leaves them scrawny and not good eating.'
0:47:01 > 0:47:05'But right now, they're at their plumpest and tastiest.'
0:47:05 > 0:47:08- Mm, wow.- Good?
0:47:08 > 0:47:12Mm. These taste of the essence of Holy Island.
0:47:14 > 0:47:18As filter feeders, mussels strain up to five gallons of water a day.
0:47:18 > 0:47:22Whether you are eating them raw or cooked, it's vital you pick them
0:47:22 > 0:47:26from unpolluted water, away from river mouths and sewage outlets.
0:47:27 > 0:47:33I have to say that when I heard Steve only picked eight buckets a day,
0:47:33 > 0:47:36I didn't think it was that many.
0:47:36 > 0:47:40I've picked one bucket and realised I've got incredibly girly hands,
0:47:40 > 0:47:42and I'm not very good at it.
0:47:42 > 0:47:45It's properly wild and gnarly and hard work, but it's worth it.
0:47:45 > 0:47:48I mean, look at the size of this thing.
0:47:48 > 0:47:51I mean, undisputedly fat and delicious-looking.
0:47:51 > 0:47:53The most amazing mussels I've ever seen.
0:47:54 > 0:47:57'The wind is whipping up and the tide is coming in fast.
0:47:57 > 0:48:01'Soon, Holy Island's mussel beds will be completely covered by the sea for another day.
0:48:03 > 0:48:07'Time to get our precious cargo back to Steve's kitchen.
0:48:07 > 0:48:09'I can't wait to get cooking.'
0:48:10 > 0:48:13- Shall I do the bearding, you do the scraping?- Sounds good.
0:48:13 > 0:48:17'Once on dry land, it's straight down to work cleaning the mussels.
0:48:17 > 0:48:19'Fishmongers in supermarkets will already have done
0:48:19 > 0:48:22'most of the hard graft. All that's left to do is de-beard them.'
0:48:22 > 0:48:25I'm getting a bit confused about...
0:48:25 > 0:48:28'For half of our haul, I'm planning something a little exotic,
0:48:28 > 0:48:31'but straight-talking Northerner Steve is choosing to cook his half
0:48:31 > 0:48:36'just how he has always eaten them - plain and uncomplicated.'
0:48:36 > 0:48:39I'm just doing a very simple recipe the way my mum used to make them,
0:48:39 > 0:48:42and it is just mussels in a white sauce.
0:48:42 > 0:48:45Well, we're quite literally hands the across ocean today.
0:48:45 > 0:48:49I'm making the empanada mariscos as it's called in Spanish,
0:48:49 > 0:48:52roughly translated as a mussel pasty.
0:48:52 > 0:48:56'Steve's recipe is simplicity itself. As his mussels are steaming open,
0:48:56 > 0:48:59'he makes a white sauce by frying flour in butter
0:48:59 > 0:49:03'and then whisking in milk, until he gets a smooth, silky consistency.
0:49:05 > 0:49:08'The mussels are then strained and picked from their shells.'
0:49:08 > 0:49:11- Wow, wow.- Get that down your neck.
0:49:14 > 0:49:17- Passed the test?- No wonder everybody wants that.- I know.
0:49:17 > 0:49:20My God, that's delicious!
0:49:20 > 0:49:23'Along with chopped parsley, the mussels go into the sauce.
0:49:23 > 0:49:26'And that's it, finished, ready to go on toast.'
0:49:26 > 0:49:30I hate to be an inverted snob, but this is so simple to do as well.
0:49:30 > 0:49:35- Yeah. Well, some things take a little time, some things don't.- That's true. - We're covering all bases today.
0:49:35 > 0:49:38'Having cooked my mussels with onion, cumin and garlic,
0:49:38 > 0:49:41'they're picked from their shells.
0:49:41 > 0:49:46'To the remaining delicious mussel juices, I add a pinch of saffron.'
0:49:46 > 0:49:48These, I'm going to chop up.
0:49:48 > 0:49:50- Chop up?! - THEY LAUGH.
0:49:50 > 0:49:55- What's going on?- You've done your thing and I haven't interfered. - No, you haven't. No, no, no.
0:49:55 > 0:49:58- But, you know...- We don't all eat mussels your way, you know!
0:49:58 > 0:50:01I don't get out enough, that's the problem.
0:50:02 > 0:50:03Then, I'm going to add...
0:50:03 > 0:50:05That looks extremely interesting.
0:50:05 > 0:50:08- One...- An egg?- ..hard boiled egg.
0:50:08 > 0:50:10You look totally horrified.
0:50:10 > 0:50:14I'm not horrified, I'm kind of... My curiosity's aroused.
0:50:14 > 0:50:16'Egg yolk, chopped parsley
0:50:16 > 0:50:21'and the reduced cooking liquor goes into the mussel mixture.
0:50:21 > 0:50:24'It's then spooned into a circle of pastry.'
0:50:25 > 0:50:28This is like watching my babies go off on a round-the-world trip.
0:50:28 > 0:50:32'Steve's babies are sealed in the pastry case,
0:50:32 > 0:50:34'ready to be deep-fried in hot oil.
0:50:34 > 0:50:38'Once crisp and golden, my empanadas are ready to go head to head
0:50:38 > 0:50:41'against Steve's mussels on toast.'
0:50:41 > 0:50:43Wowee.
0:50:43 > 0:50:46That just does look incredibly delicious.
0:50:46 > 0:50:49- White pepper.- White pepper, more appropriate than black pepper.
0:50:49 > 0:50:52Absolutely, yeah. It's kind of the good working class fare.
0:50:52 > 0:50:55God, you don't hold back on the pepper, do you?
0:50:55 > 0:50:56Squeeze of lemon?
0:50:56 > 0:50:59- Well, if you want it, but I'd say a good bash of Tabasco.- OK.
0:51:05 > 0:51:06Mmm.
0:51:08 > 0:51:10Delicious.
0:51:10 > 0:51:12- Yeah.- Really yummy.
0:51:12 > 0:51:15You get all the other stuff going on first,
0:51:15 > 0:51:17and then the mussels come through
0:51:17 > 0:51:19and then the Tabasc-oh!
0:51:20 > 0:51:22- Yeah, it's lovely.- So's that.
0:51:22 > 0:51:24- You like that?- Absolutely love it.
0:51:24 > 0:51:27- Mummy's recipe is OK? - It's simple, amazing. I love it.
0:51:27 > 0:51:30We're blowing each other's trumpets. Thanks, that's really delicious.
0:51:30 > 0:51:33That's exciting. This is comforting.
0:51:33 > 0:51:35They're both good.
0:51:36 > 0:51:40If I were told I could only eat one fish for the rest of my life,
0:51:40 > 0:51:43the beautiful, blue-green, mouthwatering mackerel
0:51:43 > 0:51:44would win hands down.
0:51:45 > 0:51:48- Could I have three of those mackerel? - Three?- Yeah.
0:51:48 > 0:51:51'And what's great, they're fantastic value,
0:51:51 > 0:51:53'readily available and really easy to cook.'
0:51:53 > 0:51:57Today, I'm off to North Cornwall
0:51:57 > 0:51:59to catch some mackerel at their autumnal best.
0:51:59 > 0:52:03Cornish waters are some of the richest in the country.
0:52:03 > 0:52:06They're teeming with fish and holidaymakers.
0:52:06 > 0:52:09As surf lifesavers here at Portreath beach,
0:52:09 > 0:52:13Katie, Emily and Shanny train hard five days a week.
0:52:13 > 0:52:15They need to keep super fit
0:52:15 > 0:52:18and eat well to stay in tip-top lifesaving condition.
0:52:21 > 0:52:24- Hi.- Hello.- Hiya.- I'm Valentine. - Hi, pleased to meet you.
0:52:24 > 0:52:26- Who are you?- Katie.- Katie.
0:52:26 > 0:52:28- Emily.- Shanny.
0:52:28 > 0:52:31'These three are self-confessed fishophobes
0:52:31 > 0:52:33'and I'm keen to turn them on
0:52:33 > 0:52:35'to one of the healthiest and cheapest ingredients
0:52:35 > 0:52:38'that's swimming all around them, my beloved mackerel.'
0:52:38 > 0:52:42- I don't eat fish. - You don't eat fish? At all?- No.
0:52:42 > 0:52:45- They're slimy, you've got eyeballs. - You've got eyeballs.- I know,
0:52:45 > 0:52:47but I don't like scales and bones.
0:52:47 > 0:52:49They smell.
0:52:49 > 0:52:52- So they're slimy and they smell. - And I don't like the brown bits,
0:52:52 > 0:52:55- you get the brown scudgy bit on the bottom.- Oh, yeah!- Brown scudgy bits?
0:52:55 > 0:52:57'I can see I've got my work cut out.
0:52:57 > 0:53:00'But my love of mackerel is so deep,
0:53:00 > 0:53:03'I'm confident I can convert these mackerel heathens.'
0:53:03 > 0:53:08I hope you're going to enjoy mackerel as much as I do. It's tasty stuff.
0:53:10 > 0:53:13Once we've left the protection of the harbour,
0:53:13 > 0:53:15- the sea gets choppy.- Ooh!
0:53:15 > 0:53:19These conditions may prove challenging for novices
0:53:19 > 0:53:22but autumn is a great time to be catching mackerel.
0:53:22 > 0:53:25'Having spent the summer spawning,
0:53:25 > 0:53:27'they're now hunting in huge shoals,
0:53:27 > 0:53:29'gorging on whitebait, sprats and fry
0:53:29 > 0:53:33'before heading to deeper waters over winter.'
0:53:33 > 0:53:36You'll definitely know when you've got a mackerel.
0:53:36 > 0:53:39You'll feel bump, bump, bump, bump, and then just wind it all up.
0:53:39 > 0:53:42- Right, you ready to fish?- Yeah.
0:53:44 > 0:53:45Whoa!
0:53:45 > 0:53:47Aw...
0:53:47 > 0:53:49How's it going now, Shanny?
0:53:49 > 0:53:50OK.
0:53:50 > 0:53:54'With a bit of luck, this will be the start
0:53:54 > 0:53:57'of a beautiful fishy love affair.'
0:53:59 > 0:54:03- Have you given up?- I haven't given up. I just...- Do some work!- I am!
0:54:03 > 0:54:04I was worried.
0:54:04 > 0:54:08When I saw those pink painted nails this morning, I thought, oh...
0:54:08 > 0:54:11I tell you what, it's actually quite hard work.
0:54:11 > 0:54:14Hard work? Harder than saving lives?
0:54:14 > 0:54:16- Got one!- Hurray!- Woo!
0:54:16 > 0:54:20Get it into the boat. Your first mackerel!
0:54:21 > 0:54:22Bring it down onto the floor.
0:54:22 > 0:54:24- Ah!- Grip it firmly.
0:54:24 > 0:54:26And then take these hooks out.
0:54:26 > 0:54:28Aah, I don't like it!
0:54:28 > 0:54:31OK. Do you want to kill it?
0:54:31 > 0:54:32- No, no!- No?
0:54:32 > 0:54:35We don't want to just chuck the mackerel in the box
0:54:35 > 0:54:39- and let it quiver and flip to death. - No.- So we want to kill it quickly,
0:54:39 > 0:54:40so just put your finger in its mouth,
0:54:40 > 0:54:43thumb on the back and just break its neck.
0:54:43 > 0:54:44What do I do with my hand?
0:54:44 > 0:54:46I have mackerel jollop on my hand.
0:54:46 > 0:54:48- Wipe it on my jacket.- Thanks.
0:54:48 > 0:54:49Oh, come on!
0:54:52 > 0:54:54OK, we've got more mackerel now.
0:54:54 > 0:54:58'At this time of year, mackerel are widely available to buy
0:54:58 > 0:54:59'and brilliant value.'
0:55:01 > 0:55:03'But make sure they're bright-eyed
0:55:03 > 0:55:05'and super fresh, like these.'
0:55:05 > 0:55:08- They're pretty, aren't they? - They're not! They're bloody minging.
0:55:08 > 0:55:11'If their iridescent green has dulled to grey,
0:55:11 > 0:55:15'mackerel are past their best and you should leave well alone.'
0:55:15 > 0:55:19- Congratulations. Here, slimy mackerel handshake.- Urgh!
0:55:19 > 0:55:22Oh, my God! I got one!
0:55:22 > 0:55:23- Oh, my God!- Come on.
0:55:23 > 0:55:26Ah! Kill it, kill it, kill it!
0:55:27 > 0:55:28Ah, that's gross!
0:55:28 > 0:55:30I'm just getting my line.
0:55:30 > 0:55:32Are you having a bit of a moment?
0:55:32 > 0:55:34Yeah.
0:55:34 > 0:55:38Suddenly, it's all falling apart on HMS Hysteria.
0:55:38 > 0:55:43'In less than an hour, despite rumblings of mutiny and seasickness,
0:55:43 > 0:55:45'we've managed to catch 12 glorious mackerel.'
0:55:45 > 0:55:47I'm about to throw up.
0:55:47 > 0:55:50OK, girls, you're going to be very happy to know
0:55:50 > 0:55:53- that I say we've got enough. - Good.- We're going in.
0:55:57 > 0:55:59Well, I'd say that was a success.
0:55:59 > 0:56:02You've all caught mackerel. It's brilliant.
0:56:02 > 0:56:05'The girls have proved they can catch fish.
0:56:05 > 0:56:07'The challenge now is to get them to eat it.'
0:56:12 > 0:56:15By teatime, the sun's decided to put his hat on.
0:56:15 > 0:56:17After that exhausting time out at sea,
0:56:17 > 0:56:20we're going to recuperate with some mackerel on toast
0:56:20 > 0:56:22and this is very easy to cook,
0:56:22 > 0:56:23and very delicious. But of course,
0:56:23 > 0:56:26first, we need to gut and fillet our mackerel
0:56:26 > 0:56:27so is everyone going to do one?
0:56:27 > 0:56:31- Can I wear gloves? I can do it with gloves.- Gloves aren't included.
0:56:31 > 0:56:34Put the tip of the knife in, all the way up, right up under the chin.
0:56:34 > 0:56:37'If you're buying your mackerel in fishmongers,
0:56:37 > 0:56:39'they will do the dirty work for you.'
0:56:39 > 0:56:41- It's only fish. - Yeah, I know, but it's guts.
0:56:41 > 0:56:44OK, stage two, we need to fillet our mackerel.
0:56:44 > 0:56:46Tip of the knife in here,
0:56:46 > 0:56:48cut to the back of the head,
0:56:48 > 0:56:50turn it round,
0:56:50 > 0:56:53hand flat on here... Yeah, exactly.
0:56:53 > 0:56:55That's great, first go, that's fantastic.
0:56:55 > 0:56:58Look at that bad boy.
0:56:58 > 0:57:02'With the mackerel sorted, Emily's thinly slicing a peeled cucumber,
0:57:02 > 0:57:06'throwing on a large handful of salt
0:57:06 > 0:57:08'and giving it a good mix.'
0:57:08 > 0:57:09What the salt's going to do
0:57:09 > 0:57:11is pull all the water out of the cucumbers
0:57:11 > 0:57:14and they change their consistency so they're not quite so watery
0:57:14 > 0:57:16but kind of crunchy and delicious.
0:57:16 > 0:57:19- What is that thing? - This is a horseradish.- Right.
0:57:19 > 0:57:22- I thought horseradish comes in jars. - Horseradish does come in jars
0:57:22 > 0:57:25but before it goes into jars, it gets pulled out of the ground.
0:57:25 > 0:57:27'With the grated horseradish,
0:57:27 > 0:57:31- 'we're going to make a fresh pokey sauce.'- Cor! Yeah.
0:57:31 > 0:57:35'Mixing it in with creme fraiche and English mustard powder.'
0:57:35 > 0:57:36Mmm. Delicious.
0:57:39 > 0:57:40'After a quick rinse,
0:57:40 > 0:57:45'we're wringing out the cucumber to remove as much moisture as possible.
0:57:45 > 0:57:46'Then it's mackerel time.
0:57:46 > 0:57:48'We're seasoning the fillets generously
0:57:48 > 0:57:51'before frying them in sizzling butter.'
0:57:52 > 0:57:54You want a really good hot pan,
0:57:54 > 0:57:58so when the mackerel fillets go in, they start cooking straightaway.
0:57:58 > 0:57:59You see them arching up?
0:58:00 > 0:58:04We want the skin to be crispy, so we need to press them down again.
0:58:05 > 0:58:08That's keeping them nice and flat to the pan.
0:58:09 > 0:58:11Do you want to butter the toast?
0:58:11 > 0:58:14- Lots of butter? - Yeah, lots of butter.
0:58:14 > 0:58:19'The buttery toast is covered with a generous amount of salted cucumber.'
0:58:19 > 0:58:20And look at that.
0:58:20 > 0:58:23Nice mackerel fillet on each one.
0:58:23 > 0:58:25Looks nice.
0:58:25 > 0:58:28'It's topped off with a good dollop of the horseradish sauce,
0:58:28 > 0:58:30'a few slices of red onion
0:58:30 > 0:58:31'and a wedge of lemon.'
0:58:33 > 0:58:37'Mackerel on toast with salted cucumber and horseradish -
0:58:37 > 0:58:39'rich, oily, delicious
0:58:39 > 0:58:41'and great value for money.'
0:58:41 > 0:58:45Cheers. 'But will my mackerel on toast win over the girls?'
0:58:45 > 0:58:46You ready to dive in?
0:58:50 > 0:58:51Mmm.
0:58:51 > 0:58:53Mmm.
0:58:53 > 0:58:56- How is it, guys? - Yeah, it's lovely.- Really?- Mmm.
0:58:56 > 0:58:57I will be fishing for mackerel...
0:58:57 > 0:58:59- Emily, really?- Yeah, I'm eating it!
0:58:59 > 0:59:01- Great. Shanny?- It's OK.
0:59:03 > 0:59:06Do you know, "OK" from you is as good as "great" from them.
0:59:06 > 0:59:10I have to say that Portreath mackerel is the best that I've ever tasted.
0:59:10 > 0:59:14If it gets any fresher, you'd have to spank it.
0:59:14 > 0:59:17Good stuff, guys. You've made a hungry man happy.
0:59:24 > 0:59:26Now, we're not cooking live in the studio today.
0:59:26 > 0:59:27Instead, we're showing you
0:59:27 > 0:59:30some highlights from the Saturday Kitchen recipe archives.
0:59:30 > 0:59:32Still to come on today's Best Bites,
0:59:32 > 0:59:35Simon Hulstone takes on Adam Byatt
0:59:35 > 0:59:37in the Saturday Kitchen omelette challenge,
0:59:37 > 0:59:40Rick Stein is in the studio with a great bit of seafood cooking.
0:59:40 > 0:59:43He's making shrimp and spring onion fritters in a Spanish style
0:59:43 > 0:59:45and they're as good to look at as they are to eat.
0:59:45 > 0:59:49Comedian Ben Miller faces Food Heaven or Food Hell.
0:59:49 > 0:59:51Will he get the slow braised lamb shanks with olive oil mash
0:59:51 > 0:59:53he named for Food Heaven
0:59:53 > 0:59:56or a pan-fried lemon sole with Parmesan gnocchi and tomato sauce
0:59:56 > 0:59:58he put down as his Food Hell?
0:59:58 > 1:00:00Find out at the end of today's show.
1:00:00 > 1:00:04Now it's time for a recipe from the inspirational Michael Caines.
1:00:04 > 1:00:07- What are you cooking today? - We're going to do a wonderful dish.
1:00:07 > 1:00:09We've got some monkfish fillets here, some mussels,
1:00:09 > 1:00:11so we'll take some shallots, butter,
1:00:11 > 1:00:14sweat them down, got some saffron, some herbs,
1:00:14 > 1:00:16then we're going to make the sauce from the mussel juice
1:00:16 > 1:00:18with some white wine, fish stock,
1:00:18 > 1:00:20- cream.- Lovely.- Beautifully done.
1:00:20 > 1:00:22Very classy. So the monkfish will go in here.
1:00:22 > 1:00:24We'll season this slightly differently.
1:00:24 > 1:00:28We've got some table salt here, and we're going to take some curry powder
1:00:28 > 1:00:30and we'll mix those two together.
1:00:30 > 1:00:32Is it a mild curry powder you use?
1:00:32 > 1:00:35It is, mild curry powder but madras curry powder is fine too.
1:00:35 > 1:00:37We'll just season the monkfish
1:00:37 > 1:00:40with the salt and curry powder.
1:00:40 > 1:00:42That way, it gets all nice and even
1:00:42 > 1:00:44and then the good thing here, really,
1:00:44 > 1:00:46because monkfish is quite a firm textured fish,
1:00:46 > 1:00:50just leave it for about 30 minutes, possibly, in the fridge,
1:00:50 > 1:00:54and the salt just draws out the moisture and gets it firmer
1:00:54 > 1:00:56so that's going to be fantastic.
1:00:56 > 1:00:58Now we take a little bit of olive oil, James,
1:00:58 > 1:01:01and we'll cook this monkfish in some olive oil
1:01:01 > 1:01:03with a bit of beurre noisette
1:01:03 > 1:01:05and then we'll put it in the oven
1:01:05 > 1:01:07to roast for about three or four minutes,
1:01:07 > 1:01:09so in we go, start it off,
1:01:09 > 1:01:12- and then we'll add some butter. - The butter's important for this
1:01:12 > 1:01:16- as it not only gives it its nice colour...- I love cooking in noisette
1:01:16 > 1:01:19so we just seal it off, turn it over
1:01:19 > 1:01:22- and do you mind, we'll put that in the...- I'll put that in there.
1:01:22 > 1:01:25- OK, great.- While you can get on and do the mussels.
1:01:25 > 1:01:28- The mussel sauce... - How long is this going in for?
1:01:28 > 1:01:30About four, five minutes, maximum.
1:01:30 > 1:01:32- Four, five minutes, OK. - And the sauce itself...
1:01:32 > 1:01:36Thank you for the shallots, just put the shallots in
1:01:36 > 1:01:38with the butter,
1:01:38 > 1:01:40a pinch of salt's always good as well.
1:01:40 > 1:01:44- Doing it in that pan?- Of course I'm doing it in a pan.- There you go.
1:01:44 > 1:01:46Thank you. I know I'm doing.
1:01:46 > 1:01:48There's a sink behind, if you want to wash your hands.
1:01:48 > 1:01:52And then just a little bit of saffron, cook out the saffron,
1:01:52 > 1:01:55we've got some thyme here,
1:01:55 > 1:01:57and some bay leaf.
1:01:57 > 1:02:01The mussels themselves ready to go in.
1:02:01 > 1:02:05Splash of white wine, that's all we're going to cook this in.
1:02:06 > 1:02:08- Thank you.- Like moules marinieres.
1:02:08 > 1:02:10Exactly, just like moules marinieres.
1:02:10 > 1:02:13- Mussels in.- Lid on?- Lid on.
1:02:13 > 1:02:16Yeah. And these are going to cook for how long? Literally?
1:02:16 > 1:02:20- A few minutes.- Couple of minutes. - Maximum, couple of minutes, James,
1:02:20 > 1:02:23and I'd like you to just take them out. We want them to be plump,
1:02:23 > 1:02:25then when you use all the mussels,
1:02:25 > 1:02:28make sure they're closed. We've got a bit of chopped tarragon for that.
1:02:28 > 1:02:31- Now, winning awards...- Yes.
1:02:31 > 1:02:34- Mark here's won plenty of awards. - Not enough!
1:02:34 > 1:02:36Not enough? You won one recently, haven't you?
1:02:36 > 1:02:40- Second best hotel in the world? - That was Gidleigh Park, yes.
1:02:40 > 1:02:43- It's outrageous. Why not first? - What was the first one anyway?
1:02:43 > 1:02:45- What was the first one?- Um...
1:02:45 > 1:02:48- Somewhere in Spain.- You can't remember! Not bothered, are you?
1:02:48 > 1:02:50LAUGHTER
1:02:50 > 1:02:54- Not bothered. "Somewhere!" - I'm just gutted.
1:02:54 > 1:02:56But I mentioned the empire.
1:02:56 > 1:02:58The restaurants are growing and growing?
1:02:58 > 1:03:01Yeah, Manchester restaurant just got Restaurant Of The Year
1:03:01 > 1:03:03for Manchester Food and Drink Awards. That was fantastic.
1:03:03 > 1:03:05We're only open for six months
1:03:05 > 1:03:08so well done to all the team.
1:03:08 > 1:03:10And where's next for you, then?
1:03:10 > 1:03:12- Well, we're at Chester next year. - Reading?
1:03:12 > 1:03:16- Opening...- Come on, stay away! - Yeah, I didn't want to tell.
1:03:16 > 1:03:18- No, of course, yes. - Straight off the press.
1:03:18 > 1:03:20I'll come to you for a coffee.
1:03:20 > 1:03:23Definitely. We've just bought somewhere in Salisbury, so...
1:03:23 > 1:03:25- Great.- Fantastic.- Yeah, it's great.
1:03:25 > 1:03:28Good, OK. So once these are cooked,
1:03:28 > 1:03:32- steam them up nicely.- They don't take very long.- Just strain them off.
1:03:33 > 1:03:38- Fantastic. And then we'll remove this.- I'll lose that.
1:03:38 > 1:03:42- Get rid of this.- What we want to do now is take the sauce.
1:03:42 > 1:03:44You want the meat out of here, yes?
1:03:44 > 1:03:47- Absolutely.- Just take some of this. I'm not going to use all of it.
1:03:47 > 1:03:50What we're looking to do is reduce that down, nice and hot,
1:03:50 > 1:03:53were going to add some fish stock now, just the white wine,
1:03:53 > 1:03:55and the flavours coming from the...
1:03:55 > 1:03:59Right, while you're doing that, you want me to turn over this monkfish?
1:03:59 > 1:04:02Yes, please, just a couple of minutes and then turn it over.
1:04:02 > 1:04:05Fish is cooked in all that lovely butter. Right. So what's next?
1:04:05 > 1:04:08- Next...- The sauce. So we've got the liquor from the mussels.
1:04:08 > 1:04:09Absolutely, this is all about
1:04:09 > 1:04:12a bit of reduction and we can also add a little bit of butter,
1:04:12 > 1:04:15not too much butter, but we're going
1:04:15 > 1:04:17to reduce this now with a little touch of cream.
1:04:17 > 1:04:19- We love butter, do we?- And, um...
1:04:19 > 1:04:22I've got some grain mustard, James. Goes really well with monkfish.
1:04:22 > 1:04:25- Right.- Actually, this sauce, if you remove the fish stock
1:04:25 > 1:04:28and put the chicken stock in,
1:04:28 > 1:04:32you can make this sauce, obviously, without the mussels
1:04:32 > 1:04:34and it will go excellent with chicken as well.
1:04:34 > 1:04:36- It's that kind of same technique. - Or pork, actually.
1:04:36 > 1:04:38- Yeah.- The secret is with mussels,
1:04:38 > 1:04:41literally, all you do is, you don't prise them open,
1:04:41 > 1:04:43once you've cooked them, make sure,
1:04:43 > 1:04:46literally, all the dead ones before are actually closed,
1:04:46 > 1:04:48- so just look at that.- Beautiful.
1:04:48 > 1:04:50The amount of meat on these mussels is just amazing.
1:04:50 > 1:04:52Well, they're in season at the moment.
1:04:52 > 1:04:55And these are Scottish mussels,
1:04:55 > 1:04:56so they're absolutely superb,
1:04:56 > 1:04:59but they're full of meat, full of flavour.
1:04:59 > 1:05:03There you go. Now, you want some of these to garnish, is that right?
1:05:03 > 1:05:05Just a few for garnish.
1:05:05 > 1:05:06I like using the shells. Now,
1:05:06 > 1:05:08the reduction here for the sauce
1:05:08 > 1:05:10is just finished with a little bit of butter.
1:05:10 > 1:05:12Now I whisk into that some grain mustard,
1:05:12 > 1:05:15a little bit of butter going in now,
1:05:15 > 1:05:17a shimmy of butter and some...
1:05:17 > 1:05:19- A "shimmy" of butter?- Yeah.
1:05:19 > 1:05:22And now what I want to do is take your mussels
1:05:22 > 1:05:25- and put them back into the sauce. - I'm going as quick as I can.
1:05:25 > 1:05:27The butter's quite crucial here.
1:05:27 > 1:05:29It's a bit like Daniel's thing, it helps thicken the sauce.
1:05:29 > 1:05:31It does. We call it monter au beurre,
1:05:31 > 1:05:34which basically means just to thicken with butter
1:05:34 > 1:05:37but this is a time that you slow down.
1:05:37 > 1:05:39You just take your time,
1:05:39 > 1:05:41take a spoon, check the viscidity...
1:05:41 > 1:05:44- Fine-tune your sauce... - ..and the balance,
1:05:44 > 1:05:47and just finish the wonderful dish.
1:05:47 > 1:05:50Now we've some mussels going back through the sauce,
1:05:50 > 1:05:51heat them through,
1:05:51 > 1:05:53take a large spoon.
1:05:53 > 1:05:55Here we have the monkfish.
1:05:56 > 1:05:58That's great. So the monkfish,
1:05:58 > 1:06:00see, what I like about the monkfish, James,
1:06:00 > 1:06:03is its noisette to the butter.
1:06:03 > 1:06:06Just rest the monkfish for a few seconds, and then all you need to do,
1:06:06 > 1:06:08I'll just slice in half for you.
1:06:08 > 1:06:11Yeah, you can do that, and dress it.
1:06:11 > 1:06:13I'll get a large spoon, ready for the sauce.
1:06:13 > 1:06:15You actually serve this just slightly medium?
1:06:15 > 1:06:17Yeah, medium rare.
1:06:17 > 1:06:19Fish, like meat, should be rested,
1:06:19 > 1:06:23just a few seconds, few minutes, sorry,
1:06:23 > 1:06:26just to keep the heat, residual heat going through
1:06:26 > 1:06:29and then just over the top now, this delicious sauce.
1:06:29 > 1:06:31Now, this sauce is almost like a soup.
1:06:31 > 1:06:35Just think of it like a soup of mussels with the curried monkfish,
1:06:35 > 1:06:37with the beurre noisette flavours,
1:06:37 > 1:06:41and the two spices, the curry and the saffron, just go excellent together
1:06:41 > 1:06:44and the tarragon, fresh tarragon, right at the end, delicious, James.
1:06:44 > 1:06:46So remind us what that is again?
1:06:46 > 1:06:49So here we are with curried pan-fried monkfish
1:06:49 > 1:06:53with a saffron, mussel, grain mustard and tarragon sauce.
1:06:53 > 1:06:57What more do you want? Two-star Michelin chef, brilliant.
1:07:03 > 1:07:04Absolutely brilliant.
1:07:04 > 1:07:07I can tell it's brilliant because I can smell it's brilliant.
1:07:07 > 1:07:10- Have a seat.- Lovely, thank you. - And dive in.
1:07:10 > 1:07:12Tell me what you think of this one.
1:07:12 > 1:07:13Now, adventurous cooking,
1:07:13 > 1:07:16one of the things that you'd probably attempt or not?
1:07:16 > 1:07:18- As of today, yes.- As of today!
1:07:18 > 1:07:21- You've got a spoon, to try the sauce as well.- It's lovely.
1:07:21 > 1:07:25- The sauce is like a soup.- It is. - It's lovely to eat the whole autumn.
1:07:25 > 1:07:28And you said it earlier, it's just like a moules marinieres,
1:07:28 > 1:07:31the sauce is like moules marinieres but finished with a bit of cream.
1:07:31 > 1:07:34And with the mussels, the monkfish is slightly a bit more money
1:07:34 > 1:07:36- but you could mix and match the fish.- Exactly.
1:07:36 > 1:07:39We talked earlier about pollock, about cod, perhaps.
1:07:39 > 1:07:42- Halibut, even, we said.- Halibut,
1:07:42 > 1:07:46but what you want is quite a meaty fish to carry out this dish.
1:07:46 > 1:07:49- What do you think?- Absolutely delicious. Really delicious. Yeah.
1:07:49 > 1:07:53- Now, we'd normally pass this down but Daniel's not hungry.- No, come on!
1:07:57 > 1:07:59Now, we're not cooking live in the studio today
1:07:59 > 1:08:02but enjoying some of the delicious recipes
1:08:02 > 1:08:04from the Saturday Kitchen back catalogue instead.
1:08:04 > 1:08:07Now, Simon Hulstone is a Michelin-starred chef from Devon
1:08:07 > 1:08:11who has competed for Great Britain in the Culinary Olympics.
1:08:11 > 1:08:13But did that help him survive the pressure
1:08:13 > 1:08:16of making a basic three-egg omelette at these hobs
1:08:16 > 1:08:19against fellow chef Adam Byatt? Let's find out.
1:08:19 > 1:08:21Let's get down to business. It's the omelette challenge.
1:08:21 > 1:08:25You know the story. Adam's sitting well in the blue part of our board.
1:08:25 > 1:08:27- Do you think you can go any higher?- Uh...
1:08:27 > 1:08:29Possibly, I think, possibly.
1:08:29 > 1:08:32Simon, first time on here. Who would you like to beat?
1:08:32 > 1:08:34It's got to be Mr Turner.
1:08:34 > 1:08:37Mr Turner. That should say 28 days, to be honest, not 28 seconds.
1:08:37 > 1:08:39Usual rules apply. Let's put the clocks on the screens.
1:08:39 > 1:08:42Three-egg omelette, cooked as fast as you can.
1:08:42 > 1:08:44Are you ready? Three, two, one. Go.
1:08:48 > 1:08:49Look pretty confident.
1:08:54 > 1:08:58- Nearly had fried eggs for a minute then.- Yeah, yeah, yeah!
1:08:58 > 1:08:59LAUGHTER
1:09:00 > 1:09:03See the concentration on their faces.
1:09:03 > 1:09:04It looks brilliant.
1:09:05 > 1:09:08GONGS CLASH
1:09:08 > 1:09:09There you go. Omelette.
1:09:09 > 1:09:11Simon, Simon, Simon.
1:09:11 > 1:09:13Come on, Chef.
1:09:13 > 1:09:16I don't know whether I need a fork or a straw.
1:09:16 > 1:09:18- Oh, dear.- I seasoned it.
1:09:18 > 1:09:21Do you know, there's...
1:09:21 > 1:09:23That's cooked.
1:09:23 > 1:09:26People actually feel sorry for me after four years of this.
1:09:28 > 1:09:29Mmm.
1:09:29 > 1:09:32- Is that nice?- Both different, yeah.
1:09:32 > 1:09:36Simon, take that to France.
1:09:36 > 1:09:38- Oh, Chef.- Adam...
1:09:39 > 1:09:42- Any good?- Think you're quicker?
1:09:42 > 1:09:44Uh... Probably similar, I'd imagine.
1:09:44 > 1:09:47- 28.88. Really?- 28?- 21.88.- 21?
1:09:47 > 1:09:4921. Not quick enough.
1:09:53 > 1:09:58Earlier on, we saw Rick Stein enjoying himself, eating his way through the French countryside.
1:09:58 > 1:10:00Well, here he is again, but this time,
1:10:00 > 1:10:02in the Saturday Kitchen studio.
1:10:02 > 1:10:04And he's got a tasty bit of seafood for us.
1:10:04 > 1:10:07- Let's get on with it. - On the menu is what, Chef?
1:10:07 > 1:10:10These are prawn fritters with spring onion and parsley.
1:10:10 > 1:10:14They come from Spain, because my current love is everything Spanish.
1:10:14 > 1:10:17- From your new series and new book? - Would they just?
1:10:17 > 1:10:20LAUGHTER
1:10:20 > 1:10:22You know how it goes.
1:10:24 > 1:10:28They come from Andalusia in Spain. They are good prawns.
1:10:28 > 1:10:32- They have a lot of roe in them. Can you see that?- Yes.
1:10:32 > 1:10:35Is that getting on your finger? You are doing a jolly good job, James.
1:10:35 > 1:10:37Call myself a seafood chef?
1:10:37 > 1:10:39I find the easiest way to do them...
1:10:39 > 1:10:41I am showing Rick Stein how to do them.
1:10:41 > 1:10:45But pull the base, the tails. That is the best way.
1:10:45 > 1:10:50It is as good as teaching your grandmother to suck eggs. Teaching Rick Stein to tail prawns.
1:10:50 > 1:10:54When you think of Spain, you think of great seafood,
1:10:54 > 1:10:58but you also think of wonderful things like pork and markets.
1:10:58 > 1:11:01I was just knocked out by the pork. Particularly from
1:11:01 > 1:11:03the Iberico pig, the one they make the ham out of.
1:11:03 > 1:11:06The black foot, the Pata Negra, it's called. It's lovely that one.
1:11:06 > 1:11:13It's just, it's more like you are surprised that it is actually pork.
1:11:13 > 1:11:16It looks and tastes more like darker meat.
1:11:16 > 1:11:21Sorry, my hands are completely covered in goo from the prawns.
1:11:21 > 1:11:25Don't be nervous, just take your time. It's going to be fine.
1:11:25 > 1:11:27I'll say the same thing when you are doing your, what is it?
1:11:27 > 1:11:32- I am not sure any more.- Sweet ravioli. Have you ever had sweet ravioli?- I have never had it.
1:11:32 > 1:11:34- But I am looking forward to it. - Are you?
1:11:34 > 1:11:37- Sort of.- I wouldn't do that if I were you.- Why?- Look forward to it.
1:11:37 > 1:11:40- I don't know.- There we go.
1:11:40 > 1:11:44Talking about Spain, I mentioned the wonderful markets. There is
1:11:44 > 1:11:47the famous La Boqueria market in Barcelona. Everybody goes there.
1:11:47 > 1:11:50It is right in the centre, isn't it, but the fish is the main hub of it.
1:11:50 > 1:11:53It is. It is right in the centre, the fish, and then around that
1:11:53 > 1:11:57you have the preserved fish, which I found absolutely fascinating.
1:11:57 > 1:11:59That is the bacalao, and all that.
1:11:59 > 1:12:03And smoked fish and there are so many different varieties.
1:12:03 > 1:12:05James, you're an absolute star.
1:12:05 > 1:12:08Thank you very much.
1:12:08 > 1:12:11- Right, there we go.- I'll get you another knife.
1:12:11 > 1:12:15- I just need something to stir my...- There you go.
1:12:15 > 1:12:17Turn this up a bit.
1:12:17 > 1:12:20Good. Yeah, no, no. It's absolutely great.
1:12:20 > 1:12:23We didn't film there this time, unfortunately, cos we did Barcelona
1:12:23 > 1:12:28in the last programme, but we went to loads of markets, particularly the one in Valencia.
1:12:28 > 1:12:29There's a lovely bit...
1:12:29 > 1:12:32If you watch YouTube, there's a lovely piece on YouTube.
1:12:32 > 1:12:36We couldn't use it. They start singing opera in the Valencia market.
1:12:36 > 1:12:39It's from La Traviata.
1:12:39 > 1:12:42OK. Somebody starts singing,
1:12:42 > 1:12:44and then somebody joins in
1:12:44 > 1:12:48and by the end of the piece, everybody is singing this opera.
1:12:48 > 1:12:51And it's the most beautiful market in the world, I would say, the Valencia market.
1:12:51 > 1:12:55- It's one of the oldest.- It is. - I went to Valencia earlier this summer, and what you don't realise
1:12:55 > 1:12:59about Valencia is you venture out of Valencia, as well, it's almost like chalk and cheese.
1:12:59 > 1:13:05You've got those wonderful paddy fields for the famous rice.
1:13:05 > 1:13:08I was sort of thinking about that, actually,
1:13:08 > 1:13:11when I was in there, that you need to go to places like that
1:13:11 > 1:13:14to really understand, and that's what I think
1:13:14 > 1:13:17is such a privilege for me - to understand
1:13:17 > 1:13:21what paella means to people. It's like going to Burgundy for good wine.
1:13:21 > 1:13:24- Oh, God, I nearly forgot the wine. - It's all right.
1:13:24 > 1:13:26Ha-ha-ha!
1:13:26 > 1:13:29- That's why I'm here! - I know, you do a great job!
1:13:29 > 1:13:34It's just when you go there and you see the vineyards
1:13:34 > 1:13:38and you taste the... you taste the wine...
1:13:38 > 1:13:40Everything comes together for you, you know?
1:13:40 > 1:13:42- Yeah.- D'you know what I mean?
1:13:42 > 1:13:44Yeah, I totally agree with you.
1:13:44 > 1:13:47You never forget. You never forget.
1:13:47 > 1:13:49I will never feel the same about -
1:13:49 > 1:13:52that sounds as though I'm knocking it - about paella any more.
1:13:52 > 1:13:56Because having been there, seen how they make it,
1:13:56 > 1:13:58- seen the rice paddies...- Yeah.
1:13:58 > 1:14:02You just think, it all works, and that's why they used to put frogs...
1:14:02 > 1:14:05They used to put frogs in...in paella.
1:14:05 > 1:14:10Well, I think the paella I had, they put everything other than frogs, but they'd got snails...
1:14:10 > 1:14:12They put eel in them, too.
1:14:12 > 1:14:15- Any whelks?- If there were whelks, in the rice paddy,
1:14:15 > 1:14:17they'd be in there for sure.
1:14:17 > 1:14:19- Just frying off these fritters now. - Snails.
1:14:19 > 1:14:21So what have you got in there? Just rush...
1:14:21 > 1:14:25I will rush through it, cos we're talking much too much.
1:14:25 > 1:14:28We've got prawns, we've got a little bit of baking powder,
1:14:28 > 1:14:30we've got flour, we've got spring onions,
1:14:30 > 1:14:33we've got parsley, a little bit of wine and of course, salt.
1:14:33 > 1:14:36They're dead easy to make. What I like about them
1:14:36 > 1:14:42is that they make an expensive ingredient like prawn go a long way.
1:14:42 > 1:14:47- Yeah.- They make ideal... For Christmas drinks parties, fabulous.
1:14:47 > 1:14:51- So where does this idea come from, then?- It came actually from...
1:14:51 > 1:14:54Shall we just get the padron peppers on as well?
1:14:54 > 1:14:57- Yeah, yeah, I'll get those on.- Oh, will you? Bit of ordinary olive oil.
1:14:57 > 1:15:00It came from Jerez in Andalusia.
1:15:00 > 1:15:06I was in Jerez, waiting as you do in Spain, waiting to go for dinner,
1:15:06 > 1:15:09cos they don't start eating till 10pm.
1:15:09 > 1:15:13So we just went into this little tapas bar
1:15:13 > 1:15:16and had these, and in fact, not the padron peppers,
1:15:16 > 1:15:19but some other peppers. It's just really nice.
1:15:19 > 1:15:21It's really nice the way, in tapas bars,
1:15:21 > 1:15:27you can have the most simple ingredients, like a few slices of ham
1:15:27 > 1:15:30or a few peppers like that
1:15:30 > 1:15:34and it just allows you to enjoy very simple food.
1:15:34 > 1:15:37Even just the almonds over there are so good.
1:15:37 > 1:15:42Exactly. Just a plate of almonds, plate of olives, beautiful olives.
1:15:42 > 1:15:44Ever tried the ones stuffed with anchovies?
1:15:44 > 1:15:46They do those very well. Or the Manzanilla olives.
1:15:46 > 1:15:51It's just, I think, actually tapas has taught us all a great deal
1:15:51 > 1:15:54about eating, because we all like to graze now.
1:15:54 > 1:15:58Just have little portions.
1:15:58 > 1:16:01And I suspect that all came from tapas.
1:16:01 > 1:16:04Little tapas. You've got a little bit of garlic mayonnaise
1:16:04 > 1:16:06- there as well.- OK, shall we start to dish 'em up?
1:16:06 > 1:16:08I'll bring that over to you.
1:16:08 > 1:16:12Oh, how nice. I thought it was just there for presentation.
1:16:12 > 1:16:13No, no.
1:16:13 > 1:16:16You reckon every ten of those, there's a hot one, yeah?
1:16:16 > 1:16:18Yeah, really, like a chilli.
1:16:18 > 1:16:24So it's a bit of a joke, because it makes food quite fun, I think.
1:16:24 > 1:16:28Now, when you make your aioli, you don't put saffron in it?
1:16:28 > 1:16:34- Some people put saffron in it.- No, I don't. In fact, originally when they made allioli, as they call it,
1:16:34 > 1:16:38the Spanish, they just did it with breadcrumbs
1:16:38 > 1:16:40and just olive oil and garlic.
1:16:40 > 1:16:44- Yeah.- But even there now, they use egg yolk to just thicken it up a bit.
1:16:44 > 1:16:48So these have got a little bit of salt and olive oil.
1:16:48 > 1:16:50Little bit of salt and olive oil.
1:16:50 > 1:16:52That's what I mean. They're so simple.
1:16:52 > 1:16:55It's a shame these are not around as much any more in the UK.
1:16:55 > 1:16:58It is really, but I think you'll find more and more
1:16:58 > 1:17:00you'll be able to get them, because...
1:17:00 > 1:17:02Well, I hope you'll try one.
1:17:02 > 1:17:05I just love 'em, and dunk 'em in that lovely allioli.
1:17:05 > 1:17:08And you've got the little fritters on the side.
1:17:08 > 1:17:10So tell us what that is again.
1:17:10 > 1:17:14It's just a collection of tapas of prawn and spring onion fritters,
1:17:14 > 1:17:16with padron peppers and allioli.
1:17:16 > 1:17:18- Funnily enough, from his new book! - Well, wouldn't you...
1:17:18 > 1:17:25Come on, James! I saw you, BBC Good Food Awards, up there.
1:17:25 > 1:17:28Prestigious thing, and the back of the stage, one of your books.
1:17:28 > 1:17:31Always a Yorkshireman, you see.
1:17:31 > 1:17:32Have a seat over here, Rick.
1:17:32 > 1:17:36Dive into that, tell us what you think.
1:17:36 > 1:17:37Yes, yes, yes.
1:17:37 > 1:17:41- One in about four or five is hot and spicy.- Absolutely, yeah.
1:17:41 > 1:17:42Oh, superb.
1:17:42 > 1:17:46Tell us what you think of the fritters. The idea is you just grab them in your hand.
1:17:46 > 1:17:50I love the fact that the aioli's so yellow, cos you're just using yolks.
1:17:50 > 1:17:52So many times it's white and you know it's not...
1:17:52 > 1:17:54Mark knows his food, doesn't he?
1:17:54 > 1:17:57He does, actually. I suspected not.
1:17:57 > 1:18:00He probably likes a whelk more than he's letting on.
1:18:00 > 1:18:02Yeah, I think so. It's a double bluff.
1:18:02 > 1:18:05What do you reckon to the fritters?
1:18:06 > 1:18:08Oh...very good.
1:18:08 > 1:18:10We've just used the meat there,
1:18:10 > 1:18:12but the shells, you can utilise the shells...
1:18:12 > 1:18:16- Absolutely.- Oh, yes!
1:18:16 > 1:18:18ALL TALK AT ONCE
1:18:22 > 1:18:25Now, the comedian Ben Miller had chosen a hearty winter warmer
1:18:25 > 1:18:27for his Food Heaven,
1:18:27 > 1:18:29and a sunny bit of Mediterranean cooking for his Food Hell.
1:18:29 > 1:18:31Let's see what he ended up with.
1:18:31 > 1:18:34Ben, just to remind you, your idea of Food Heaven would be these.
1:18:34 > 1:18:35The lamb shanks.
1:18:35 > 1:18:37The lamb shanks, all in a row there,
1:18:37 > 1:18:40- slowly braised for at least 12 hours.- Oh!
1:18:40 > 1:18:46With beans, tomatoes, anchovy, rosemary and garlic in there.
1:18:46 > 1:18:49Alternatively, the dreaded Food Hell,
1:18:49 > 1:18:51which is this selection of ingredients here.
1:18:51 > 1:18:54The gnocchi. You really don't like gnocchi, do you?
1:18:54 > 1:18:58- It's just the thought...- With an Italian chef here!- I'm sure...
1:18:58 > 1:19:02But we've got it there with some Parmesan, bit of flour,
1:19:02 > 1:19:05mould into little shapes, tomato and basil sauce, pan fried lemon sole.
1:19:05 > 1:19:09- Two great dishes.- Potatoes?! What is...
1:19:09 > 1:19:11- How do you think the viewers have voted?- I'm really hoping...
1:19:11 > 1:19:13I'm really hoping the lamb shanks.
1:19:13 > 1:19:16Obviously, it'd be fascinating to see...
1:19:16 > 1:19:18- You've eaten everything else this morning!- Yeah!
1:19:18 > 1:19:20It'd be wonderful if they voted for the shank.
1:19:20 > 1:19:25Well, I have to say, it's near enough a record on Saturday Kitchen.
1:19:25 > 1:19:30At 81% of the votes, people want to see...this.
1:19:30 > 1:19:32Oh! Fantastic.
1:19:32 > 1:19:35- It's a lamb-slide! - Thank you very much!
1:19:35 > 1:19:38I'm sick of doing puns. Nobody ever listens to me!
1:19:38 > 1:19:40Right, get rid of that lot.
1:19:40 > 1:19:41Get rid of that.
1:19:41 > 1:19:44Now, we've got the lamb shanks here.
1:19:44 > 1:19:47These little fellas here are fantastic.
1:19:47 > 1:19:48I'm a great believer in
1:19:48 > 1:19:53whatever animal does the most amount of work has the best flavour,
1:19:53 > 1:19:55but you've got to cook it the longest.
1:19:55 > 1:19:58So, the lamb shanks in particular, cos it sits like that,
1:19:58 > 1:20:00then you've got the leg on top of it, does the most work,
1:20:00 > 1:20:02but it's a fantastic quality meat,
1:20:02 > 1:20:03but it needs to be cooked properly.
1:20:03 > 1:20:07I'm just going to insert the knife all over,
1:20:07 > 1:20:11just about three or maybe four slices over the top,
1:20:11 > 1:20:14and if I can get you boys to slice up some garlic, that would be it.
1:20:14 > 1:20:17Some nice slivers of garlic.
1:20:17 > 1:20:21I'm going to insert this with a bit of garlic. I'll give you one there.
1:20:21 > 1:20:28In fact, I'll give you two. I'll do the other two. You've got two to do.
1:20:28 > 1:20:31What you do is, you take this. Lamb is great this time of year.
1:20:31 > 1:20:34Obviously, spring lamb, people think is the best,
1:20:34 > 1:20:37but lamb itself is actually sheep that's under a year old.
1:20:37 > 1:20:40- That's classified as a lamb.- Yeah.
1:20:40 > 1:20:43Particularly this time of year, as the sheep gets older,
1:20:43 > 1:20:46and it becomes over a year old, it becomes a hog.
1:20:46 > 1:20:51- Not a pig hog. A lamb hog or hogget.- Yeah. Right.
1:20:51 > 1:20:55Hogget's a fantastic cut cos it's where the sheep has aged nicely,
1:20:55 > 1:20:57but you've got to cook it slightly differently,
1:20:57 > 1:21:00particularly this time of year.
1:21:00 > 1:21:03I'll take these little lamb shanks here, and insert the garlic slivers
1:21:03 > 1:21:06inside here, so you're just... about three all over.
1:21:06 > 1:21:08- Yeah.- Another one in the holes.
1:21:08 > 1:21:12This is where the flavour changes slightly,
1:21:12 > 1:21:16cos what I'm going to put in is a dish which the Italians love,
1:21:16 > 1:21:19or an ingredient they love - anchovy.
1:21:19 > 1:21:21Right. That's a good idea.
1:21:21 > 1:21:24Now, anchovy is an amazing flavour with lamb
1:21:24 > 1:21:26when it's put inside like this.
1:21:26 > 1:21:28It cooks down, you don't taste it,
1:21:28 > 1:21:30but you've got this saltiness
1:21:30 > 1:21:33that goes really well with lamb.
1:21:33 > 1:21:35- Yeah, great.- But you place that in.
1:21:35 > 1:21:36Don't make the mistake my mother did
1:21:36 > 1:21:40when I gave her this recipe for a leg of lamb for Sunday lunch -
1:21:40 > 1:21:45she said, "I've got the anchovies here, do I take the heads off?"
1:21:45 > 1:21:48THEY LAUGH
1:21:49 > 1:21:51Not a good idea!
1:21:51 > 1:21:53The herb we're going to put in there is some rosemary.
1:21:53 > 1:21:58- My favourite herb.- Is it?- I cook that with everything.- So, rosemary.
1:21:58 > 1:22:01- Absolutely wonderful stuff.- Yeah. - Where do you put the pork?
1:22:01 > 1:22:04- You can wrap the pork around it! - Rosemary and pork!
1:22:04 > 1:22:06One of my specialities.
1:22:06 > 1:22:10It takes a while, but these are kind of one per portion, really.
1:22:10 > 1:22:14That's what you're looking for. So there we go with the rosemary.
1:22:14 > 1:22:16Fantastic. Next. Little bit of oil.
1:22:16 > 1:22:20Grab some oil, some of that stuff. Hot pan. There we go.
1:22:20 > 1:22:23We're going to seal off our shanks. So straight in.
1:22:23 > 1:22:28They can go in, boys. Quick, wash my hands. Clean down the board there.
1:22:30 > 1:22:31And we'll get rid of this.
1:22:31 > 1:22:35And if you guys could chop me some shallots,
1:22:35 > 1:22:39which we have in here, and chop the tomatoes, that would be great.
1:22:39 > 1:22:42I'll chop a few as well. We just want to colour these shanks.
1:22:43 > 1:22:47Now, lamb is hugely popular in the UK.
1:22:47 > 1:22:52I couldn't believe this, but there's 44 million sheep in the UK.
1:22:52 > 1:22:56- Is that one each?- Four million? - 44 million.
1:22:56 > 1:22:59- 44 million?- 44 million!
1:22:59 > 1:23:03- How many are in New Zealand? - Over 300 cross breeds of sheep.
1:23:03 > 1:23:06Unbelievable. Unbelievable. There we go.
1:23:06 > 1:23:11Right, next. We've got the shallots in there, in we go with the garlic.
1:23:11 > 1:23:14Just...good whack of garlic.
1:23:14 > 1:23:15We're going to seal off the lamb,
1:23:15 > 1:23:20but start our main cooking pot slightly separate, so the garlic,
1:23:20 > 1:23:24you need plenty of garlic in here, so don't be frightened.
1:23:24 > 1:23:28Cos this cooks for 12 hours, plenty of garlic in there...
1:23:28 > 1:23:30it'll literally go down to nothing.
1:23:30 > 1:23:33You do roast garlic in your restaurant, don't you?
1:23:33 > 1:23:36Does no-one ever use a small knife on this show?
1:23:36 > 1:23:40- No.- They're like bigger and bigger! - It's a macho thing.
1:23:40 > 1:23:42Yeah, exactly.
1:23:42 > 1:23:44But it is really, when it comes to cooking,
1:23:44 > 1:23:46you're more likely to cut yourself with a small knife.
1:23:46 > 1:23:50- Right.- Because you're like this. - So I should get a bigger knife. Yeah.
1:23:50 > 1:23:57And also when you do cut yourself, it's much better...to clean the cut.
1:23:57 > 1:24:02- Yeah. Just stick your hand back on.- Yeah! There we go. Right.
1:24:02 > 1:24:06In we go with the shallots and the garlic. They can go in.
1:24:06 > 1:24:09Can you make me the mashed potato, please?
1:24:09 > 1:24:10- Yeah.- I'll leave him to it.
1:24:11 > 1:24:14I'll throw my beans in there as well.
1:24:14 > 1:24:17We've got chefs to do that - you don't have to do the mash.
1:24:17 > 1:24:18These guys can do it.
1:24:18 > 1:24:23Can make some olive oil mash, which I know Theo is a master of.
1:24:23 > 1:24:24Olive oil.
1:24:24 > 1:24:26There's some olive oil at the back there.
1:24:26 > 1:24:31Now, so you seal this off, you've got your beans in there, these have
1:24:31 > 1:24:34been part-cooked, you can use butter beans, tin of flageolet beans,
1:24:34 > 1:24:38it's up to you, in we go now with the fresh tomatoes.
1:24:38 > 1:24:41- In we go with the red wine.- Lovely.
1:24:41 > 1:24:42This is the great thing about this,
1:24:42 > 1:24:45you can just throw almost everything in.
1:24:45 > 1:24:49Fresh thyme. Done. Straight in. Throw that in as well.
1:24:51 > 1:24:54Now, tinned tomatoes. Wonderful.
1:24:54 > 1:24:58They stew down and create this lovely stickiness.
1:24:58 > 1:25:02Beef stock, obviously. I wouldn't really recommend lamb stock.
1:25:02 > 1:25:05- Why's that?- Well, I don't really make my own lamb stock.
1:25:05 > 1:25:07Can you chop me some parsley?
1:25:07 > 1:25:10Nice and fine, thanks. I don't really make my own lamb stock.
1:25:10 > 1:25:14I find it a bit fatty, so use the beef stock if you can.
1:25:14 > 1:25:16So we've got our lamb, nicely sealed,
1:25:16 > 1:25:23into our pot we can place these, with the little tops coming out.
1:25:23 > 1:25:26It looks good already even without it being cooked.
1:25:26 > 1:25:28That's the thing with this.
1:25:28 > 1:25:32Pop all this lot in there, move that to one side,
1:25:32 > 1:25:36and then, lid on, briefly to the boil...
1:25:36 > 1:25:39I think we've got one more ingredient, which I forgot.
1:25:39 > 1:25:40The vital ingredient.
1:25:40 > 1:25:45This is a vinegar from Spain, made from Cabernet Sauvignon grapes.
1:25:45 > 1:25:46It's wonderful.
1:25:46 > 1:25:49- Doesn't really smell like a red wine vinegar.- Wow.- Wonderful.
1:25:49 > 1:25:55That can go in there. It gives it a nice flavour. Bring it to the boil.
1:25:55 > 1:25:56Now, this is the secret.
1:25:56 > 1:25:59Once it's brought to the boil, pop it in the oven,
1:25:59 > 1:26:02and cook this very, very gently.
1:26:02 > 1:26:07I've set the oven at 250, so...that's Fahrenheit.
1:26:07 > 1:26:09130 Centigrade.
1:26:09 > 1:26:12- It's about gas two, something like that.- Yeah.- So quite low.
1:26:12 > 1:26:1512 hours, so stick it in overnight.
1:26:15 > 1:26:17It will cook in about six hours, but cook it gently.
1:26:17 > 1:26:22Then we end up with this. Now, that is magical.
1:26:22 > 1:26:24Absolutely magical.
1:26:24 > 1:26:27- It smells so sweet! It smells fantastic.- Magical, magical, magical.
1:26:27 > 1:26:33Now, what we can do is add some butter to it, because we must.
1:26:33 > 1:26:36- I like butter!- I know you do!
1:26:36 > 1:26:37I like butter.
1:26:37 > 1:26:39In we go with the parsley.
1:26:39 > 1:26:41Now, to me, you could serve that as it is,
1:26:41 > 1:26:46but we're going to lift off our... Where's our plate?
1:26:46 > 1:26:50- Sometimes you cook with olive oil and butter, don't you?- Yeah.
1:26:50 > 1:26:52I cook with both, and to be honest, in rehearsal,
1:26:52 > 1:26:55he wanted to make olive oil mash with just olive oil, but I...
1:26:55 > 1:26:58- Get off!- I'll show you!
1:26:58 > 1:27:01I have a little pot of double cream that you can add a little bit.
1:27:01 > 1:27:05- He's ruined it! - It looks like cream - look at it!
1:27:05 > 1:27:07It's olive oil, isn't it?!
1:27:07 > 1:27:11There we go. Bit of that. Then we can grab a spoon.
1:27:11 > 1:27:15Grab your knife and fork, and you can dive into this.
1:27:15 > 1:27:18The idea is with this, when it's cooked for such a long time,
1:27:18 > 1:27:21it should just fall off the bone, which that is.
1:27:21 > 1:27:24- That's fantastic.- That looks amazing.
1:27:24 > 1:27:27So that's what you want. It falls off the bone nicely.
1:27:27 > 1:27:28Season the sauce up.
1:27:30 > 1:27:33And then you've got this juice, bits and pieces, over the top.
1:27:35 > 1:27:41- There you have it. My braised lamb shank. Dive in.- That smells amazing.
1:27:41 > 1:27:45See what you think, boys. Watch that pan cos it's really hot.
1:27:45 > 1:27:49See if I've done justice to it. I'll go and get the wine.
1:27:49 > 1:27:51Bring over the glasses.
1:27:53 > 1:27:57Mm. It's nice you served the ladies first, guys(!)
1:27:57 > 1:28:00- Like on a Saturday...- Like staying in on a Saturday, yes!
1:28:00 > 1:28:04- So, what do you think? Ben? - Incredible. Really good.- Really nice.
1:28:04 > 1:28:07- Just falls off the bone. - It's delicious.
1:28:11 > 1:28:14Well, we've come to the end of another edition
1:28:14 > 1:28:16of Saturday Kitchen Best Bites.
1:28:16 > 1:28:18I hope you've enjoyed the dishes we've shown you today.
1:28:18 > 1:28:23All the recipes from the show are up on our website:
1:28:23 > 1:28:28There are loads on there and tips and techniques to try at home.
1:28:28 > 1:28:31I'm back here next week at the same time of 10 o'clock here on BBC Two
1:28:31 > 1:28:37with more fantastic food from our glorious cupboard of recipe ideas.
1:28:37 > 1:28:39But in the meantime, have a great rest of your day.
1:28:39 > 1:28:41And enjoy the weekend. Bye for now!
1:28:41 > 1:28:43Subtitling by Red Bee Media Ltd