Episode 56 Saturday Kitchen Best Bites

As always, we're showcasing some amazing recipes from

the Saturday Kitchen catalogue in today's edition of Best Bites.

Welcome to the show.

We've got a piping hot selection of recipes for you this morning.

Take a look at these Scottish bridie pies I served

to England and Yorkshire cricket legend, Darren Gough.

Patrick Williams is a chef who mixes classical cooking techniques

with Jamaican flavours to create really tasty dishes.

This Jerk Chicken Kiev with yam forestiere

is different but delicious.

The very talented Michael Caines has a great weekend recipe for you.

It's monkfish with mussels and tarragon and a mustard sauce,

and it's well worth having a go at.

Comedy actor Ben Miller faced his Food Heaven or Food Hell.

There was slow braised lamb shanks with olive oil mash ready for Food Heaven

and a pan fried lemon sole with Parmesan gnocchi

and tomato sauce lined up for Food Hell.

Find out what he gets at the end of today's show.

First, the brilliant Shaun Rankin

with an unusual surf and turf recipe.

-Tell us what you're going to do with the rabbit.

-I have pre-prepped one.

I'm taking the two loins off the back of the bone.

Wrapped them in pancetta, wrapped them in cling film.

Get them on for about six or seven minutes steaming.

-I'll pop them into a steamer.

-You will show us how to make that?

-Absolutely.

-Run us through the couscous.

There's not a lot of ingredients?

Obviously the couscous grain, some fresh herbs, corriander,

tarragon, dill, sun-dried tomatoes, pine nuts which we'll toast off.

And olives, keep the couscous quite chunky.

The couscous is a manufactured product,

whereas bulgar wheat, you soak.

Couscous, you add the water to.

I'm going to heat some stock up first and when that's nice and hot,

add that to the grain and then let that just steam

with some clingfilm on top for four or five minutes.

-I'm on it.

-Finish that with lemon juice and olive oil.

I'll just quickly show everybody at home how to prep this rabbit.

You can buy rabbit now in this form, just the saddle, if you wish to.

Rabbit is quite an understated protein, I think.

It's virtually fat-free.

I think people just are a bit put off by it, to be honest.

Really, when you look at it, it's quite bitty.

There's the legs and everything else.

It can look a bit like that and I think a lot of the time,

is when the butcher hangs it up for all eyes to see!

You get a lot of that in the markets in China,

you do it slightly different in China?

They say Chinese eat everything on four legs except the table!

-But we actually smoke it over camphor wood.

-Really?

-Yes and it's really delicious.

-How is that served?

It is served at room temperature, like an aperitif

and you serve it with things like nuts and rice wine.

This is what I love about Chinese food.

We'd have olives and you have smoked rabbit!

-You have the saddle here?

-I'm just trimming it off now.

You can see the two loins.

There is a membrane there and we need to get rid of that.

Get rid of that out of the way.

OK, for this, just top and tail the loins, like so.

Then I've got some pre-sliced pancetta.

You can use Parma ham if you want to.

What about using just normal bacon?

You can do, make sure it's really nice and thin.

-And you almost want the dry cured bacon?

-Yes.

Just cooking rabbit like this, steaming it first

and then taking it out keeps it really nice and moist.

People think it ends up too dry and too tough but this way,

the best of both worlds.

Nice steamed rabbit inside

and nice crispy pancetta or bacon on the outside.

So there we go.

The saddle's here but the legs, you can use, salt them down?

Yes, salt them down, a nice marinade, thyme, garlic, lemon juice,

give that 24 hours maybe in the fridge and then cook them slowly.

In a stock or in oil if you want to at about 100 degrees.

We're just going to clingfilm that like that. Cut that in half.

Why the clingfilm, just to hold its shape?

Yes, as you can see, that is exactly what I have just put in the steamer.

One little parcel like that.

Are they special rabbits or can you eat any rabbit?

LAUGHTER

Special rabbits?

Only supermarket rabbits!

This is a conversation we don't want to get into!

You'd treat wild rabbits slightly differently, wouldn't you?

You would, yes. It is a lot stronger.

So there's the rabbit.

-Farm rabbit is more tender.

-At least there's no shopping!

Next up, I've brought some calamari.

Calamari at this time of year is great, as the waters cool down.

But with this heat, nothing has cooled down!

You've brought the weather with you, haven't you, from Jersey?

But Jersey has its own little microclimate, doesn't it?

It does, yes, we're very fortunate.

Jersey is blessed with great sunshine all the way through the year.

-Did you get over to Jersey this time?

-I didn't actually this time.

I remember back in January when I was on,

you were talking about flying over?

I tried to fly over but because you have your own little microclimate,

you get a lot of sea fog over there.

-You get trapped on the island.

-You do, lost!

The fog does come down but we are blessed with amazing sunshine

and a great climate, hence our produce.

Jersey is well known for its Jersey Royals and great produce.

But you're very close to France, aren't you?

We are, we're only an hour by ferry.

Straight into St Malo, which is a great link for us to get into Europe.

So all I've done there is clean the calamari, cut it in half,

I've scored it on the back to help with the caramelisation process

when we cook it in a nice hot pan.

Is this when you're cooking it, you basically stop it from being tough,

it's a good way of preparing it

because people do overcook it by accident.

-Cook it fast or cook it slow.

-But not in the middle bit.

Again, just score the outside.

Like that. Little sort of... little nicks.

-How's the couscous doing?

-Getting there.

-I take it you want some olive oil in there?

-Yes, please.

That is the calamari prepped.

Some plain olive oil.

I know you use a lot of seasonal produce,

but fish is a big thing on your menu?

Yes, we are blessed with great shellfish, crab, lobsters.

We have our own oyster beds from the Royal Bay area in Grouville,

so we are blessed all over. I can't wait for Jersey Royal season

and asparagus season to start as normal.

But the restaurant has gone really well this year.

Eight years on, it's going really well.

Have you got the olive oil there? Add some olive oil onto the calamari.

The rabbit's had six minutes in there.

Salt, pepper, oil and lemon juice and that's about it really.

Salt the calamari. Have you got the pepper there?

A little bit of black pepper just before it goes in the pan.

Get the pan nice and hot.

We'll cook that now.

In this pan we're going to cook the rabbit because that's about ready.

Freddie's wondering where the baked beans are!

It all goes into the pan for the calamari, the rabbit comes out.

Can you unwrap that rabbit, please?

I'll cook the calamari in here.

Just taste that.

-Is it all right?

-Yes!

There you go, there's your little rabbit.

The calamari goes in.

I've used a few of the tentacles as well.

I quite like the tentacles.

-I'll bring that over there for you.

-Thank you.

A nice hot pan.

-That handle's hot.

-So, some butter into the calamari, please, James.

Rabbit is going in. A nice hot pan.

We're just going to get the pancetta nice and crispy.

This will only take a minute or so.

-Is this just to crisp up the bacon?

-Yes. Plenty butter in there, James?

I put a little bit in there. A little bit more for extra measure.

This is where you were on about the speed of it.

If you just want a simple snack,

calamari, lemon juice and a few herbs done.

Maybe a little bit of lemon or garlic would be quite nice.

Or black bean sauce in a wok! Ker-ching!

While that's roasting, I'll get the plate.

-There's your calamari.

-Super.

Just to plate, a nice warm couscous salad.

Really simple to do this.

You don't want to overcomplicate things

because the rabbit has a nice delicate flavour.

A little bit of couscous on there.

Pop that there.

Then with the rabbit, just cut that into nice medallions.

You can see there, it's perfectly cooked.

Great smell coming from it - you can see how simple it is.

Just dropped that bit, never mind, sorry about that.

-OK...

-This is one of these ingredients that people

should try, try at least once.

-Definitely.

-See if they like it.

-Definitely, absolutely.

I think it really is understated. A few bits of calamari on top.

We don't need all that, do we?

-Squid and pork go well together, so why not...?

-Calamari?

Very sort of Spanish sort of flavours, very tapassy flavours.

A little bit of the pan juices on top.

-There we go.

-Remind us what that is again?

We've got saddle of rabbit cooked in pancetta,

-roasted with calamari and a couscous salad.

-Easy as that!

Looks good to me, but does it taste good?

There you go. Have you tried rabbit before?

No. I feel slightly guilty because we used to have a pet rabbit.

Lovely. Well, now you know where it's gone!

It was called Frisky, but...

-there's nothing frisky about this, is there?

-Yes!

Tell us what you think...

-It's nice, that!

-Yeah?!

What are you looking at me like that for?

People say it's like chicken - I don't think it's anything like!

-He's not convinced!

-It's quite salty, isn't it?

That's the pancetta. We haven't seasoned the rabbit, so the flavours

are coming from the pancetta on that side.

-Happy with that?

-Yeah, very happy.

-You've got to pass it down.

-Oh, sorry!

-You can eat it whole if you want! We've got a convert!

Coming up, you'll see me making some little Scottish meat pies

called a bridie for cricketer Darren Gough, but first,

here's Rick Stein, with a foodie postcard from France.

LEISURELY ACCORDION MUSIC PLAYS

BIRDS TWEET

This is Trebes, where lots of people

have given up their semis for a life on the water -

but it's also a mecca for glass fibre holiday boats.

You could say it's the NCP car park for the Canal du Midi.

There are more boats here side-by- side than you could shake a stick at.

Needless to say, it wasn't Lee's favourite place,

ever since his motorbike was pinched here 20 years ago,

and he STILL hasn't got over it.

My first oleanders - always a sign of the Mediterranean to me.

They run down the motorways in France and Italy, and...

Oh, there's Lee again! ..in the south,

but there's a general sort of feeling in the air of a change

of vegetation around here, and it's sort of warmer and stiller

and, as the British would say, a bit closer.

So, we're really on our way to the Mediterranean,

but it's still a long way to the sea.

-And this is perfect!

-This is a spotless piece.

I mean, this would be what... When people say,

"There is nothing quite like the Canal du Midi," really.

-It's that light coming through.

-Yep. And the tunnel,

and this beautiful Mountain of Alaric there through the trees.

We'll catch that once we get under the bridge. It's a beautiful hill.

It's completely deserted - just goatherds and sheep out there.

I went up one Easter on my little motorbike

and I camped out there for three days when I had a few days off,

and it was a really magical holiday. That was over 20 years ago.

I went back two years ago, and nothing had changed.

The little track I went up, identical. Same waterfall

I washed in - identical. Nothing!

Thinking about what you're saying - we've just been through Trebes,

-and it's absolutely stuffed full of boats, isn't it?

-Yeah.

And yet here there's nothing - why do people do that, then?

I think because there's pizza and you can buy English papers

in the corner shop, and there's a nice, busy road, and of course,

instead of being in the countryside in a beautiful place like this,

they'd far rather be tied up cheek-by-jowl

with a row of ten mobile homes and another 45 noddy boats,

all with happy families on board playing their radios

flat-out and tipping beer bottles up the bank.

You're like out of Monty Python, you are, you get so cross!

It's a real pleasure to be travelling with you...

-What?

-Because you're such a grumpy old man, you sort of, erm, make it

all jolly good fun!

There are plenty, there are many, plusieurs...?

'Some of the best food we had on the journey was at

'little farms like this.' This is a ferme auberge, and there's

lots of them all over France. I think it's a really good idea,

because you can come here, and everything that

I'm going to have for lunch today has actually come from the farm.

Oi! These goats are rather keen on clothes.

Would you stop that! Erm, and it's very attractive,

I don't know whether we do the same in, er, back home. I remember

once going to a lovely farm in the Dales, Mrs Dale's farm in the Dales -

big kitchen table and lovely milk and eggs from the farm.

You know, it's a great concept, and it's very...

well-sold in France, and in Italy as well -

it's called agroturismo there.

But it's the sort of thing that people know about.

Just lovely coming through here, seeing all these goats

being eaten alive by them, then going and sitting down

and having, erm, a nice garlic soup, I think, is on this morning.

Look at all the garlic in that!

Lovely!

'This is an example of the five course menu, which costs about £12.

'I had garlic soup, followed by

'a coarse pate of rabbit and hazelnuts,

'which also came from the garden.'

Thirdly, a salade au chevre chaud -

that's a hot goat's cheese salad -

and Eric's recommended a little bit of honey over the top of it all.

It looks lovely, the way the goat's cheese has souffleed up a bit.

It looks lovely - light and delicate.

I have to say, this on its own would be enough for me.

I wonder how many courses there are to come?!

'Well, then came the main course - a joint of roast kid.'

Doesn't this look good? It's just baked in the oven with young garlic.

I haven't tasted kid since Greece, actually.

What I like about it is, it's so simple! You know,

this is not food you expect in France,

but when you find it, it's fantastic.

The potato, just a gratin of potato - perfect to go with this.

'And then to end it all,

'some strawberries from the farm, with a Chantilly cream.

'I didn't think I could manage any more until I saw these!

'It's a good job we're able to take two hours over lunch!

'Eric Sonier and his family had really done us proud.'

Eric - what did you do before you were a farmer?

Before...coming here,

I was, erm, in a town, in a city.

And I was... I, erm, I worked in a bank.

When I was, erm...

working in a bank, I need some, er,

holidays.

Now, I am in holidays all along the year.

Eric's pommes dauphinoise was really magnificent,

and it's one of those simple, rustic dishes

that have passed the test of time, like toasted goat's cheese

and French onion soup.

Butter the bottom of a pan generously

and crush in a clove of garlic and spread that around.

It's just enough to give a subtle background flavour.

Then, start adding the slices of potato.

I'm very fond of dauphinoise potatoes - it's one of those dishes

which appear terribly simple, but in fact

are quite difficult to get right, and the things that matter

are, first of all, not too much garlic - just a bit in the bottom -

and layering, and seasoning each layer. Otherwise, when you cut

into the middle, when it's cooked, it tastes rather bland.

The other thing, I'm a bit of a purist, I don't use cheese.

A lot of people do, but in fact, the effect of the garlic

and the acid in the potatoes makes the milk and cream curdle,

so it gives it a lovely, curdy finish, and it TASTES cheesy.

The main thing about a dauphinoise is,

don't think of it as an ancillary to a main course -

make it a main course. It's really good

just with a salad, for a light supper or lunch.

'Finish the top layer, and make it look

'attractive and even. It's a good idea to press it down gently

'to remove the bigger gaps.

'A final bit of seasoning before adding

'the cream and milk, which is mixed together with a grating of nutmeg

'and then poured over the layered potatoes.

'Be careful not to totally cover it,

'and dot a few pieces of butter over the top,

'which will give it a lovely colour.

'Bake it in a medium oven until it's gone golden brown on top.

'Gratin dauphinoise sums up French cooking.

'To me, it's the centre of the universe,

'as far as food's concerned.

'With just a little salad and a glass of wine, you've got

'a perfect lunch.'

Things up here in the High Languedoc are moving on apace.

Property, no matter how old or decrepit,

is being vacuumed up, mainly by the British, because

so many people are discovering a more relaxed way of living.

When I came to look around the Languedoc a few weeks

before we set foot on the barge, I met this man,

Denis - he was at a festival for local food producers,

and he asked me to try his honey. Well, I did,

and I had quite a lot of it. It was probably the best I've ever tasted!

I love Scottish heather honey, but it's a big hitter,

and practically takes your breath away when you inhale it!

This honey is really light and sweet-scented.

It's made in one of the highest places in the Languedoc,

and the bees collect their nectar from the maquis,

the wild scrubland full of heather, thyme and rosemary.

I think it's the blue rosemary flowers that makes it so good.

Denis, like so many people I know, reckons

that honey is the key to good health -

and he collects the pollen, too, like a little bee himself.

I wanted to come up with a dish where Denis' honey

would play an integral part, and of course,

I thought of the most famous French teacake,

Marcel Proust's favourite delicacy, the Madeleine.

You take the stones out of these fresh apricots -

and they happen to be local ones. What luxury!

Then you need a vanilla pod, and scrape out the seeds,

to release more flavour, because you're going to gently

stew them in a little water,

and Denis' lovely honey. Don't boil the apricots,

because you don't want to make jam.

You want to keep them as whole pieces -

just a gentle simmer, until they become soft.

Set them aside, the put the juice of half a lemon into the liquor,

strain it over the fruit and allow the whole lot to cool.

Now is the time to make the Madeleines themselves,

and you've got to do it in a proper baking tray.

We're going to lightly butter these Madeleine moulds,

and then whazz a whole lot of flour over them.

As I'm doing it - I just happened to copy in my notebook a bit

about Proust, and his remembrance of Madeleines.

Because as you probably know, it was the Madeleines,

the taste of the Madeleines and the lime flower tea at his aunt's,

that started the whole thing, the Remembrance Of Time Past.

Hang on, just a bit of flour all over here.

And he described the Madeleine moulds as being, erm,

sort of rigid, like scallop shells, which indeed they are.

Excuse me.

But then...

he describes the sensation of the taste, and it's sort of like, erm,

you know - only writers can do this.

"A delicious pleasure had invaded me,

"detached, offering no notion of its cause.

"At once, the vicissitudes of life were rendered unimportant,

"its disasters innocuous,

"its brevity illusory."

That's what good food does for ya!

Anyway, back to the Madeleines.

'Do you know - and I find this very difficult to believe -

'but none of the crew had read A La Recherche Du Temps Perdu.

'Quite amazing, really.'

Madeleines are little, much-loved sponge cakes, and for that,

you need a batter made up of eggs and caster sugar,

which you beat until it becomes a light, frothy mixture.

Then lots of lemon zest, and sift in some plain flour

and a little hit of baking powder, which you fold in gently.

To finish off the batter, put in a cupful of melted butter

and a swirl of Denis' honey, to make them really rich,

and you're ready to go. These little cakes were first made

in the town of Commercy, in Lorraine.

You can see why it's important to flour the tray first.

I've known grown men cry because their Madeleines

wouldn't come out of the baking tray.

They go into a hot oven, about 190 degrees, for 10 minutes.

I absolutely know - though nobody really does for sure -

that Madeleines are named after a pretty peasant girl in Lorraine,

who baked them for Duke Stanislaw Leszczynski, who happened to be

visiting a castle in the area in the mid-1700s.

Well, it's got to be some romantic story like that!

'Serve with those sweet, honeyed apricots and some vanilla ice cream.'

Mmm.

-Mmm! WOMAN:

-That's yummy.

'The film crew may not know much about Proust,

'but they do know what they like!'

I really like little stories that link food and history,

and in my view, this one's a winner, and it concerns Clive of India.

Clive was the man that more than anybody else

established India as the jewel in the crown of the British Empire,

and he came here in the 1760s because Pezenas was very fashionable.

And they had a thing called Le Club de Picnic here,

and a lot of his chefs would cook on the picnics,

cook things like Indian curries.

And when he left, he left this strange legacy,

which lives on today, in the petit pate de Pezenas -

a little pie made with lamb meat, lemon juice and sugar.

'The Lallemand family have been making these little pies

'for as long as they can remember. It's a straightforward,

'hot water pastry, the same as you'd have in a pork pie.

'Then it's shaped around the end of a rolling pin.

'They're not dissimilar to our own mince pies, except that

'the filling is made with meat - in this case, minced lamb and suet.

'As far as I could tell, they also contained

'brown and white sugar, lemon zest and mixed spice.

'They're less than a euro apiece, and he can't make enough of them.

'They put a frilly cap on the top, and it's painted

'with an egg wash and baked for about 25 minutes.

'In France, it seems that every town latches onto

'something of a culinary nature, and makes it their very own.

'The President of the Pie Society is Monsieur Alberge,

'and he told me why this little mouthful is so important here.'

Ah! Pour nous, tres important,

parce que le petit pate, c'est l'histoire d'une amitie

entre vous, entre les Anglais...

'He says, it's as important for us as it is for you,

'and it's important for us to remember the history of it, too.

'He also says, you could eat it for a dessert, or to start a meal...'

Toujours chaud...

'..but always warm, and it goes really well with wine.

C'est aussi sale - on peut le manger aussi

en entree, en hors d'oeuvre - ca depend.

Vous l'attaquez toujours par dessous.

'Strangely, and maybe because I was English,

'he described how to take a bite.

'So, that's how you do it!'

Voila.

Those little pies looked delicious,

but I wouldn't recommend them as jewellery. Can't see Rick

having a Cornish pasty stuck round his neck. Anyway...!

There's a great tradition of pasties and pastries in Britain, too.

We all know about Cornish pasties and Melton Mowbray pork pies,

but I've got a classic Scottish pastry to show you.

You've probably never heard of it before, but it's perfect

for the Bonfire Night snack - it's called a Forfar bridie.

I thought I'd show you it now. It's very quick.

Onions sweating off in the pan. The other ingredients are minced beef,

a bit of stock, touch of mustard,

fresh thyme, which I will sprinkle in, the onion I'm pan-frying,

eggs for egg wash, and a bit of puff pastry, all right?

-Another beef dish for you.

-Oh, great.

-But...!

LAUGHTER

-You're enjoying this, aren't you, mate?!

-Oh!

Take the fresh thyme. Now, this time of the year,

the thyme out in the garden has got quite woody stems,

so we need to take the thyme off the stems. In the summer,

we can chop the thyme up. But we can throw all that lot together.

There we go, fry that lot off.

Next, we've got our good quality minced beef.

I actually learnt this dish - there's two bakers in Forfar,

up in Scotland, and I visited them both,

and they make actually these while...

for the football match, Forfar Athletic.

-We'll have to watch them.

-They play Brechin City today - best of luck.

I was up there, and they eat these at half-time, and they are superb.

They're great - pastry case, lovely and warm,

nice and juicy in the middle. So, take the mince,

throw in the mustard, just to give it a kick...

-Hoo!

-Bit of stock...

-It's a big kick, that.

Yeah, a little bit of stock.

Do you want more in? Bit of mustard - there you go!

Mix all that lot together, and salt and pepper.

There you go. Bit of salt, bit of pepper.

But you're a keen cook, though - I mean,

a little birdie tells me that you make

-a mean casserole, is that right?

-Yeah!

I did do...

Yeah, I love casserole. It's one dish I used to cook,

leave it on, let it cook

for six hours while you go out for the day, and come back.

But we had a shocking experience with that when I were younger.

I used to live in a flat when I first started with my missus and that.

-And we were used to cooking all the time.

-Yep.

And like I say, it was a small flat, first house.

I used to go out. Everywhere I'd go I could smell this smell.

I didn't know what it was, I couldn't work it out.

And after a few months I suddenly realised what it actually was.

When we was going out for the day and putting

our clothes on the radiators to dry,

and the casserole was slowly cooking,

all my clothes every time I cooked chicken casserole was really bad.

-Stank of chicken casserole.

-Yeah. I was thinking, "God, somebody stinks around here."

-It was you!

Only after a while I realised it was me. And so that dish went in the bin.

We'll stink of onions now.

-Oh, we like onions.

-Yes.

-We like pies at a football match.

-You have to have a pie at a football match.

-Exactly, you've got to.

-Tends to be chicken, but...

-Yeah!

If you mix this together, plenty of seasoning, salt and pepper.

-Now, the secret of this...

-You don't eat it like that, do you?

-..puff pastry. No, you don't.

I can if you want! The secret is puff pastry.

Take a knife and just use a template like this, a bowl or some saucepan.

Take that off. Now, what you need to do is grab your rolling pin

and this is the shape that you need to create.

Almost like a rugby ball.

So just use a rolling pin and push that just like that

-so it's just nice like a rugby ball sort of shape.

-Yeah.

-So do you miss the dancing then?

-Um, yeah, course I do. Do you?

No, to be honest, I don't actually! It's obviously on tonight but...

When you watch it I think you do.

Sometimes you find yourself actually being critical watching.

"Oh, you made a mistake there." That's what I find myself doing now, watching it

and saying, "Little mistake there, and the judges missed that one."

I'm at home judging! GUESTS LAUGH

-You're actually judging them?

-Yeah, because I got slaughtered

-for a lot of it last year.

-YOU got slaughtered?!

I was told I looked as if I was a murderer

and pudding from the waist down!

-Yeah, we both did but we're not really built for dancing.

-Not really.

That's what you're told.

You've just done a great book as well, with Lilia, haven't you?

Well, I've done a dance book, called Dazzler On The Dance Floor.

That's first. GUESTS LAUGH

-What's it called again?

-Dazzler On The Dance Floor.

-Unbelievable!

And actually after watching you last year, there's a couple of tips

-that could turn you into a champion, know what I mean?

-Oh, right!

-You weren't far off, you were nearly there.

-Was I?

Nearly there, you just didn't have that little extra.

-What was the little extra, Darren?

-That little bit of style.

A bit of style. Obviously with certain dances, we weren't very good.

What are you trying to say? "We weren't very good"?

We weren't good at Latin, let's be honest. We have to be honest.

-We WEREN'T good at Latin. We weren't.

-That's true, yes, that's true.

-We love ballroom.

-I didn't understand Latin at school let alone Latin dancing.

Can I go to this bridie? Because people are going to miss this.

Squeeze it like that.

This is a bridie, you just squeeze the pastry

so you're sealing in the gaps.

Here we go and I'll throw that in the oven.

This needs to cook now, quite a hot oven, 230 degrees centigrade

so a really hot oven for about 10-15 minutes.

Turn the oven down to 180

and cook it for another 35-40 minutes

to cook it right the way through.

The pastry will be lovely and cooked in the centre.

While I wash my hands, tell us about this DVD.

It's not a dancing DVD, is it?

No, we tried to get off the dancing for a bit.

I've done a DVD, it's called Darren Gough's Brilliant Sports Quiz.

Obviously it's interactive, it's a game and lots of sport.

I'm one of these guys who go to a pub

and you go on the quiz machines, yeah? And when I go on that,

I just want to play sport, I can't answer others.

I don't know my history, my geography,

all that other stuff but I know sport.

And so I've actually done an interactive game purely on sport.

And it's really good. It's fun. Good stocking filler, mate.

-I'll send you one for Christmas.

-Good stocking filler.

This is a good Bonfire Night treat. Look at that.

-Have you got any ketchup?

-Got any ketchup?! Unbelievable!

-It's screaming for ketchup!

-Never changes!

-Screaming it!

-You don't have ketchup with it, eat it like that.

-Just to top off this dish at home,

put a dollop of ketchup on the left-hand side of the plate, it would be absolutely magnificent.

That's the difference in the moves then, really.

-Actually, James, you can cook. I never knew that.

-Thank you very much.

-Very, very good.

You can find the recipe for those pies on our website,

just go to bbc.co.uk/recipes.

We're not live today, we're looking back

at some of the highlights from the great back catalogue

of Saturday Kitchen recipes instead so here's another recipe for you.

This time from Patrick Williams.

-Patrick Williams.

-Morning, James.

The old Kiev. This is an interesting dish cos it's a mixture

of different sort of fusions, isn't it?

Yeah. Obviously when I was training,

the sort of things we'd do all the time. Chicken Kiev,

-back in the olden days.

-Back in the olden days.

Chicken Kiev, fundamentally garlic butter

-but this one will be slightly different.

-Yes. If you can just dice up those shallots for me.

-Yep.

Chop some parsley. What I've done here is sweat some jerk seasoning

in a pan with some of the garlic just to take the edge

-off the jerk seasoning.

-You're talking about the chilli in there.

Yeah, cooking it out. It could be a bit too raw,

putting it straight into the chicken like that.

-It will cook inside the chicken.

-It doesn't cut that much really.

No, it will just take that edge off. Add the garlic to that,

let that cook along and we're going to make up a garlic and jerk butter.

We're going to put shallots in that, parsley, some lime juice.

So what's the main seasoning in this jerk seasoning, what's the main flavour? Chilli?

Obviously you have the pimento seeds which are the main seasoning

but it's made up also with pimento seed which makes up

the rest of the flavours and then you've got spring onions,

you also have garlic in there...

-PATRICK COUGHS ..as well.

-It's hot!

-Yeah, yeah.

-OK.

-All you're doing is just cooking that out.

Yeah, cooking that out, quick little sweat.

-HE CONTINUES TO COUGH

-OK.

Quick little cough!

-That's the heat of the chilli that's making that.

-Yeah, really.

-Lose that, out of the way.

-That goes straight into your butter.

-Chop some parsley for you as well.

-Shallots in.

-That smells gorgeous already, that.

-You see?

-Exactly.

-It does, it smells delicious.

-Smells good.

-Yeah.

-Give it a good mix.

Do you know this how you make a Chicken Kiev?

No, I though you just bought them frozen from ASDA.

ALL LAUGH

Just waiting for your parsley to go in, James. OK?

-Let's get rid of this.

-Then we'll go straight onto my chicken.

So we've got some parsley here which we'll pop in.

Just prep my chicken quickly. Get your knuckle, take the meat off that.

-Cracky wing.

-Are you leaving the skin on this one?

No, I'm actually taking it off. You can leave it on

but I much prefer it without the skin on it.

-OK.

-Right.

-And you make an incision in the meatier part of your breast.

What the hell is that, James?

-What's that?

-What's that?

-We're not eating that, are we?

-You are!

-What is it?

-We'll explain it in a minute.

You make a pocket for your butter to go inside.

In the olden days James, you used to get your chicken,

cut it into pieces.

Get the fillet as you know and wrap it up

and most of your butter used to leak out while you're doing it.

So it's a really simple process.

I love all those '70s-style dishes.

-The old Black Forest gateau, and all those.

-It's comfort food, isn't it?

It's like prawn cocktail, Black Forest gateau, stuff like that.

All from the same era, all classics. All seems to be coming back as well.

-Yeah, exactly. So in a piping bag.

-Yes, a disposable piping bag.

No nozzle on it at all.

It's a good alternative actually to just doing your

normal bits of chicken at home, getting some spice into your food.

-Yeah.

-OK.

-I'm just chopping up this and blanching it for you.

-We'll explain what it is in a second.

-Right.

-There you go.

Open your pocket up. Piping bag in, and in with your butter.

The idea is you make a large pocket inside but then a small hole.

Yes, so your butter doesn't all come out of it.

OK, I'll leave that for you to panne up for me.

Panne is literally flour, egg and breadcrumbs.

-But breadcrumbs have become quite trendy over the years.

-Yes.

Now we've not got normal bread, we use these Japanese crumbs

called Panko crumbs which is like a dried bread

and then shaved which are good.

They are fantastic, I must say.

-You want me to do that.

-Put the chicken over.

-Literally all we do

-is wrap it in flour first.

-Yeah.

-There you go.

Over here I've got some smoked bacon.

In egg and then in the crumb.

The forestiere part of the dish is again another French classic,

-but you used to use Parmentier potatoes when we were lads, James, which you definitely remember.

-Yes.

Parmentier potatoes were just square roasted potatoes

and I've substituted that by using yam.

-Now, yam, this is the stuff you wanted to know.

-Yam.

-Yeah.

-That's what that is?

-That's what that is.

-Yam?

-Yam.

-Yeah, yam.

How does... Where's a yam come from? Is it out o't ground, that?

-Yes, "out o't ground!"

-Is it?

Yeah, it looks like it!

Don't have a go at my accent, Patrick! Or it'll kick off here this morning.

-I would never do that!

-But it's fantastic stuff.

-It is.

Customers come to me in the restaurant and say,

"I've seen this thing, a looks like a hairy leg, what do I do with it?"

Most of the time they're talking about a yam. It's so versatile.

-So blanch it and then fry it.

-Blanch it and fry it.

This goes in the fridge. I'll take one we have in here.

I've taken the Kiev, straight in the deep fat fryer. Just to colour it.

Yes, colour and then put it into the oven.

You can if you put your fryer down on blanch

-but you don't want to lose that butter.

-OK.

So the idea is we get it on a really hot heat first,

-colour it and finish it off through the oven.

-Yeah.

What else have you got on here? Mushrooms.

I've got some seasonal wild mushrooms just to go in.

To bring earthiness into the dish and different flavours.

We've got the spice of the Caribbean, the yam which is quite bitter.

Do you get your inspiration from the Caribbean?

Cos you do a lot of travelling,

you were in Africa with Mr Tanner there.

I was there with Mr Tanner.

-You still get inspiration there?

-It's about world food.

The way we're going now,

what I'm trying to do in the UK is Caribbean food made easy.

That's the key thing. I dish like this, you can come home,

within 20 minutes after watching me, you'll be able to rustle this up.

Caribbean food's so much more than jerk chicken and bits of meat.

I was there a couple of days ago and it's fantastic. Chicken and pork.

What people know is jerk chicken or curried goat,

that's what most people know but if you go to places like Trinidad,

they have a massive Indian influence,

you've got things like chanas, or go to Barbados where you've got sals.

A lot of spices as well.

It's absolutely fantastic, the amount of foods that there are.

So, anyway, we've got our yam there which has just been blanched.

And you're just going to fry that off in hot oil?

-Going to pan-fry that.

-Straight in there.

-Nice, hot pan.

-PADDY:

-Wey-hey!

-Wey-hey.

And then what we've got here, we've got our chicken,

which is nicely coloured. You've got all the butter inside there,

which is really important. And then pop that in the oven.

We've got that in the oven ready. So, pop that in for what, how long?

-About ten or 12 minutes.

-Something like that? There you go.

This looks... Just as the butter starts to come out, which is there.

-I'll lift that off for you.

-Thank you.

-So you fry this up in just a little bit of oil?

What I've done, boil, get your oil really hot, fry it off, and then

like you, James, it's nice to finish things off with a nice bit of butter.

-I never use butter on this.

-I know that.

-For flavour, obviously, and it helps to colour up the dish itself.

-Yeah.

-Forestiere is just this mixture we have in here.

-It's that mixture.

Some people could add garlic to it, you could add parsley to it,

I mean, there are so many versions of it.

It seems you get influences from all over the place.

-It's not just the Caribbean.

-No, it's not, I mean...

Yeah, it's what I call modern food. Again, a very, very easy cook.

It's a case of try to find Caribbean dishes that marry well

with European dishes.

People are a bit scared of Caribbean food, and it's a way of

introducing it into their lives quite easily and making it simple.

-This is the key thing.

-Some of the best fast food I've ever had has been in the Caribbean.

I literally buy the street food...

-The street food...

-You literally drive in your car,

and they just give you fish in tinfoil and that's it.

-The new book I'm writing...

-New book!

-The new book I'm writing...

-Ker-ching!

-Yeah!

-..is going to have a massive street food section.

I'll spend time in probably some the islands that you went to recently,

James, as well, cos the street food out there is absolutely amazing.

-OK, so I'm going to go that way. OK?

-Straight in. I'll put that across.

Give it a nice little turn, if you have some herbs,

-some herbs would be fantastic.

-There you go, that's yours.

-A spoon there.

Again, just put it on.

It's a nice little bed for it.

Now, yams, if you can't get hold of them from your local supermarket...

THEY LAUGH

-..what could you use?

-Potato, sweet potato.

Plantain, again...

Chicken just cut there.

-Butter oozes out, just open it up.

-Oh, wow. Look at that!

Fantastic. And there we have it,

-Jerk Chicken Kiev with a yam forestiere.

-Easy as that.

He's taking it already. Look at that.

-Right, you get to dive in this.

-Can I have a go on that?

-You can have a go on that, yeah.

There you go. Dive into that. Tell us what do you think.

Oh, sorry, I've got...

-Tell us what you think of that.

-Flippin' 'eck, here we go.

-What amazes me is how quick that chicken cooks.

-There you go.

And taste it. I think you're right, the jerk seasoning needs to be

-cooked off before you put butter in there.

-Yeah, definitely.

-Oh!

Ooh.

THEY LAUGH

-That is delicious.

-What is it about it, the spiciness or what?

-Well, I'm not into really spicy food. I can't have it too hot.

-Yeah.

That's just right. No, it's just delicious.

-Happy with that?

-I'll have the yams now.

-I don't think you guys are getting any of it!

I'm just waiting patiently here.

Yeah, I don't think you'll be able to get any.

-Hang on.

-THEY LAUGH

If you want to make that dish, you'll be able to get all those

West Indian ingredients at most supermarkets.

Now, it's Valentine Warner with some superb and seasonal recipe ideas.

-Hi.

-Hi.

'When it comes to fish fresh from the sea,

'autumn is a time of great abundance.

'UK fishermen are now really busy,

'so look for the luxurious, succulent seabass,

'sweet clams, and the tasty but economical grey mullet,

'gurnard and sprat to bring joy to your table without breaking the bank.'

Can I have half a kilo of mussels, please?

'But there are few seasonal seafood catches that excite me more

'than the thought of sweet, plump mussels.

'They are incredibly versatile, enjoyed in salads,

'fish stews and soups, and now readily available in fishmongers

'and supermarkets in their absolute autumn prime.'

Britain is surrounded by millions upon millions of delicious mussels.

They cling to every part of our rocky shores.

But some of the best come from here.

Lindisfarne, known locally as Holy Island,

nestles tightly to the Northumbrian coast.

This national nature reserve is a haven for wildlife,

and a hotspot for mussels.

Which is why I'm out of bed so early this morning.

Twice a day, Lindisfarne is completely cut off from the mainland

when this half-mile long tidal causeway is swamped by seawater.

This is the nincompoop hut for those who gets caught short.

Any city slickers, know-it-alls, who fail to read the tidal charts

and then have to take refuge in this little box.

But right now, the tide is out and Lindisfarne mussels are calling.

You're the only man on the pier. You must be Steve.

-That's right, you're Val?

-Yeah, I'm Val.

-Pleased to meet you.

Pleased to meet you too.

-Val, we've got to get a bit of a move on, I'm afraid.

-Well, let's go.

'Steve Oldale is unique in these parts.

'He's the only fisherman licensed to harvest Lindisfarne's celebrated mussels.

'From the island, it's just a short boat trip to the mussel beds on the other side of the bay.'

-What an amazing place to go to work every morning.

-It's great, yeah.

I mean, it's a far cry from me having to get onto the Tube.

I have my worries and problems like anybody else,

but there's nothing like coming out here to sort them out.

-When it gets blown away across the sea, out of your head.

-In one ear, straight out, yeah.

'Steve's day at the office is entirely dictated by nature.

'On big tides, he gets four hours to pick, but today is a low tide,

'and the mussel beds will only be uncovered for two hours,

'so we're going to have to work fast.'

-You're looking for the biggest ones, yeah?

-Yeah.

-We'll have that one.

That one. These really are huge.

'Steve collects just eight buckets of mussels a day.

'By handpicking only a small selection of the larger specimens

'in each area, he keeps his mussel bed population in tiptop condition.'

This is the mantle, where we'll find the bulk of the eating quality of the meat.

As you can see, we've got a really good thickness on it.

'Mussels are best eaten between September and April.

'As the sea warms in late spring, they began to breed,

'which leaves them scrawny and not good eating.'

'But right now, they're at their plumpest and tastiest.'

-Mm, wow.

-Good?

Mm. These taste of the essence of Holy Island.

As filter feeders, mussels strain up to five gallons of water a day.

Whether you are eating them raw or cooked, it's vital you pick them

from unpolluted water, away from river mouths and sewage outlets.

I have to say that when I heard Steve only picked eight buckets a day,

I didn't think it was that many.

I've picked one bucket and realised I've got incredibly girly hands,

and I'm not very good at it.

It's properly wild and gnarly and hard work, but it's worth it.

I mean, look at the size of this thing.

I mean, undisputedly fat and delicious-looking.

The most amazing mussels I've ever seen.

'The wind is whipping up and the tide is coming in fast.

'Soon, Holy Island's mussel beds will be completely covered by the sea for another day.

'Time to get our precious cargo back to Steve's kitchen.

'I can't wait to get cooking.'

-Shall I do the bearding, you do the scraping?

-Sounds good.

'Once on dry land, it's straight down to work cleaning the mussels.

'Fishmongers in supermarkets will already have done

'most of the hard graft. All that's left to do is de-beard them.'

I'm getting a bit confused about...

'For half of our haul, I'm planning something a little exotic,

'but straight-talking Northerner Steve is choosing to cook his half

'just how he has always eaten them - plain and uncomplicated.'

I'm just doing a very simple recipe the way my mum used to make them,

and it is just mussels in a white sauce.

Well, we're quite literally hands the across ocean today.

I'm making the empanada mariscos as it's called in Spanish,

roughly translated as a mussel pasty.

'Steve's recipe is simplicity itself. As his mussels are steaming open,

'he makes a white sauce by frying flour in butter

'and then whisking in milk, until he gets a smooth, silky consistency.

'The mussels are then strained and picked from their shells.'

-Wow, wow.

-Get that down your neck.

-Passed the test?

-No wonder everybody wants that.

-I know.

My God, that's delicious!

'Along with chopped parsley, the mussels go into the sauce.

'And that's it, finished, ready to go on toast.'

I hate to be an inverted snob, but this is so simple to do as well.

-Yeah. Well, some things take a little time, some things don't.

-That's true.

-We're covering all bases today.

'Having cooked my mussels with onion, cumin and garlic,

'they're picked from their shells.

'To the remaining delicious mussel juices, I add a pinch of saffron.'

These, I'm going to chop up.

-Chop up?!

-THEY LAUGH.

-What's going on?

-You've done your thing and I haven't interfered.

-No, you haven't. No, no, no.

-But, you know...

-We don't all eat mussels your way, you know!

I don't get out enough, that's the problem.

Then, I'm going to add...

That looks extremely interesting.

-One...

-An egg?

-..hard boiled egg.

You look totally horrified.

I'm not horrified, I'm kind of... My curiosity's aroused.

'Egg yolk, chopped parsley

'and the reduced cooking liquor goes into the mussel mixture.

'It's then spooned into a circle of pastry.'

This is like watching my babies go off on a round-the-world trip.

'Steve's babies are sealed in the pastry case,

'ready to be deep-fried in hot oil.

'Once crisp and golden, my empanadas are ready to go head to head

'against Steve's mussels on toast.'

Wowee.

That just does look incredibly delicious.

-White pepper.

-White pepper, more appropriate than black pepper.

Absolutely, yeah. It's kind of the good working class fare.

God, you don't hold back on the pepper, do you?

Squeeze of lemon?

-Well, if you want it, but I'd say a good bash of Tabasco.

-OK.

Mmm.

Delicious.

-Yeah.

-Really yummy.

You get all the other stuff going on first,

and then the mussels come through

and then the Tabasc-oh!

-Yeah, it's lovely.

-So's that.

-You like that?

-Absolutely love it.

-Mummy's recipe is OK?

-It's simple, amazing. I love it.

We're blowing each other's trumpets. Thanks, that's really delicious.

That's exciting. This is comforting.

They're both good.

If I were told I could only eat one fish for the rest of my life,

the beautiful, blue-green, mouthwatering mackerel

would win hands down.

-Could I have three of those mackerel?

-Three?

-Yeah.

'And what's great, they're fantastic value,

'readily available and really easy to cook.'

Today, I'm off to North Cornwall

to catch some mackerel at their autumnal best.

Cornish waters are some of the richest in the country.

They're teeming with fish and holidaymakers.

As surf lifesavers here at Portreath beach,

Katie, Emily and Shanny train hard five days a week.

They need to keep super fit

and eat well to stay in tip-top lifesaving condition.

-Hi.

-Hello.

-Hiya.

-I'm Valentine.

-Hi, pleased to meet you.

-Who are you?

-Katie.

-Katie.

-Emily.

-Shanny.

'These three are self-confessed fishophobes

'and I'm keen to turn them on

'to one of the healthiest and cheapest ingredients

'that's swimming all around them, my beloved mackerel.'

-I don't eat fish.

-You don't eat fish? At all?

-No.

-They're slimy, you've got eyeballs.

-You've got eyeballs.

-I know,

but I don't like scales and bones.

They smell.

-So they're slimy and they smell.

-And I don't like the brown bits,

-you get the brown scudgy bit on the bottom.

-Oh, yeah!

-Brown scudgy bits?

'I can see I've got my work cut out.

'But my love of mackerel is so deep,

'I'm confident I can convert these mackerel heathens.'

I hope you're going to enjoy mackerel as much as I do. It's tasty stuff.

Once we've left the protection of the harbour,

-the sea gets choppy.

-Ooh!

These conditions may prove challenging for novices

but autumn is a great time to be catching mackerel.

'Having spent the summer spawning,

'they're now hunting in huge shoals,

'gorging on whitebait, sprats and fry

'before heading to deeper waters over winter.'

You'll definitely know when you've got a mackerel.

You'll feel bump, bump, bump, bump, and then just wind it all up.

-Right, you ready to fish?

-Yeah.

Whoa!

Aw...

How's it going now, Shanny?

OK.

'With a bit of luck, this will be the start

'of a beautiful fishy love affair.'

-Have you given up?

-I haven't given up. I just...

-Do some work!

-I am!

I was worried.

When I saw those pink painted nails this morning, I thought, oh...

I tell you what, it's actually quite hard work.

Hard work? Harder than saving lives?

-Got one!

-Hurray!

-Woo!

Get it into the boat. Your first mackerel!

Bring it down onto the floor.

-Ah!

-Grip it firmly.

And then take these hooks out.

Aah, I don't like it!

OK. Do you want to kill it?

-No, no!

-No?

We don't want to just chuck the mackerel in the box

-and let it quiver and flip to death.

-No.

-So we want to kill it quickly,

so just put your finger in its mouth,

thumb on the back and just break its neck.

What do I do with my hand?

I have mackerel jollop on my hand.

-Wipe it on my jacket.

-Thanks.

Oh, come on!

OK, we've got more mackerel now.

'At this time of year, mackerel are widely available to buy

'and brilliant value.'

'But make sure they're bright-eyed

'and super fresh, like these.'

-They're pretty, aren't they?

-They're not! They're bloody minging.

'If their iridescent green has dulled to grey,

'mackerel are past their best and you should leave well alone.'

-Congratulations. Here, slimy mackerel handshake.

-Urgh!

Oh, my God! I got one!

-Oh, my God!

-Come on.

Ah! Kill it, kill it, kill it!

Ah, that's gross!

I'm just getting my line.

Are you having a bit of a moment?

Yeah.

Suddenly, it's all falling apart on HMS Hysteria.

'In less than an hour, despite rumblings of mutiny and seasickness,

'we've managed to catch 12 glorious mackerel.'

I'm about to throw up.

OK, girls, you're going to be very happy to know

-that I say we've got enough.

-Good.

-We're going in.

Well, I'd say that was a success.

You've all caught mackerel. It's brilliant.

'The girls have proved they can catch fish.

'The challenge now is to get them to eat it.'

By teatime, the sun's decided to put his hat on.

After that exhausting time out at sea,

we're going to recuperate with some mackerel on toast

and this is very easy to cook,

and very delicious. But of course,

first, we need to gut and fillet our mackerel

so is everyone going to do one?

-Can I wear gloves? I can do it with gloves.

-Gloves aren't included.

Put the tip of the knife in, all the way up, right up under the chin.

'If you're buying your mackerel in fishmongers,

'they will do the dirty work for you.'

-It's only fish.

-Yeah, I know, but it's guts.

OK, stage two, we need to fillet our mackerel.

Tip of the knife in here,

cut to the back of the head,

turn it round,

hand flat on here... Yeah, exactly.

That's great, first go, that's fantastic.

Look at that bad boy.

'With the mackerel sorted, Emily's thinly slicing a peeled cucumber,

'throwing on a large handful of salt

'and giving it a good mix.'

What the salt's going to do

is pull all the water out of the cucumbers

and they change their consistency so they're not quite so watery

but kind of crunchy and delicious.

-What is that thing?

-This is a horseradish.

-Right.

-I thought horseradish comes in jars.

-Horseradish does come in jars

but before it goes into jars, it gets pulled out of the ground.

'With the grated horseradish,

-'we're going to make a fresh pokey sauce.'

-Cor! Yeah.

'Mixing it in with creme fraiche and English mustard powder.'

Mmm. Delicious.

'After a quick rinse,

'we're wringing out the cucumber to remove as much moisture as possible.

'Then it's mackerel time.

'We're seasoning the fillets generously

'before frying them in sizzling butter.'

You want a really good hot pan,

so when the mackerel fillets go in, they start cooking straightaway.

You see them arching up?

We want the skin to be crispy, so we need to press them down again.

That's keeping them nice and flat to the pan.

Do you want to butter the toast?

-Lots of butter?

-Yeah, lots of butter.

'The buttery toast is covered with a generous amount of salted cucumber.'

And look at that.

Nice mackerel fillet on each one.

Looks nice.

'It's topped off with a good dollop of the horseradish sauce,

'a few slices of red onion

'and a wedge of lemon.'

'Mackerel on toast with salted cucumber and horseradish -

'rich, oily, delicious

'and great value for money.'

Cheers. 'But will my mackerel on toast win over the girls?'

You ready to dive in?

Mmm.

Mmm.

-How is it, guys?

-Yeah, it's lovely.

-Really?

-Mmm.

I will be fishing for mackerel...

-Emily, really?

-Yeah, I'm eating it!

-Great. Shanny?

-It's OK.

Do you know, "OK" from you is as good as "great" from them.

I have to say that Portreath mackerel is the best that I've ever tasted.

If it gets any fresher, you'd have to spank it.

Good stuff, guys. You've made a hungry man happy.

Now, we're not cooking live in the studio today.

Instead, we're showing you

some highlights from the Saturday Kitchen recipe archives.

Still to come on today's Best Bites,

Simon Hulstone takes on Adam Byatt

in the Saturday Kitchen omelette challenge,

Rick Stein is in the studio with a great bit of seafood cooking.

He's making shrimp and spring onion fritters in a Spanish style

and they're as good to look at as they are to eat.

Comedian Ben Miller faces Food Heaven or Food Hell.

Will he get the slow braised lamb shanks with olive oil mash

he named for Food Heaven

or a pan-fried lemon sole with Parmesan gnocchi and tomato sauce

he put down as his Food Hell?

Find out at the end of today's show.

Now it's time for a recipe from the inspirational Michael Caines.

-What are you cooking today?

-We're going to do a wonderful dish.

We've got some monkfish fillets here, some mussels,

so we'll take some shallots, butter,

sweat them down, got some saffron, some herbs,

then we're going to make the sauce from the mussel juice

with some white wine, fish stock,

-cream.

-Lovely.

-Beautifully done.

Very classy. So the monkfish will go in here.

We'll season this slightly differently.

We've got some table salt here, and we're going to take some curry powder

and we'll mix those two together.

Is it a mild curry powder you use?

It is, mild curry powder but madras curry powder is fine too.

We'll just season the monkfish

with the salt and curry powder.

That way, it gets all nice and even

and then the good thing here, really,

because monkfish is quite a firm textured fish,

just leave it for about 30 minutes, possibly, in the fridge,

and the salt just draws out the moisture and gets it firmer

so that's going to be fantastic.

Now we take a little bit of olive oil, James,

and we'll cook this monkfish in some olive oil

with a bit of beurre noisette

and then we'll put it in the oven

to roast for about three or four minutes,

so in we go, start it off,

-and then we'll add some butter.

-The butter's important for this

-as it not only gives it its nice colour...

-I love cooking in noisette

so we just seal it off, turn it over

-and do you mind, we'll put that in the...

-I'll put that in there.

-OK, great.

-While you can get on and do the mussels.

-The mussel sauce...

-How long is this going in for?

About four, five minutes, maximum.

-Four, five minutes, OK.

-And the sauce itself...

Thank you for the shallots, just put the shallots in

with the butter,

a pinch of salt's always good as well.

-Doing it in that pan?

-Of course I'm doing it in a pan.

-There you go.

Thank you. I know I'm doing.

There's a sink behind, if you want to wash your hands.

And then just a little bit of saffron, cook out the saffron,

we've got some thyme here,

and some bay leaf.

The mussels themselves ready to go in.

Splash of white wine, that's all we're going to cook this in.

-Thank you.

-Like moules marinieres.

Exactly, just like moules marinieres.

-Mussels in.

-Lid on?

-Lid on.

Yeah. And these are going to cook for how long? Literally?

-A few minutes.

-Couple of minutes.

-Maximum, couple of minutes, James,

and I'd like you to just take them out. We want them to be plump,

then when you use all the mussels,

make sure they're closed. We've got a bit of chopped tarragon for that.

-Now, winning awards...

-Yes.

-Mark here's won plenty of awards.

-Not enough!

Not enough? You won one recently, haven't you?

-Second best hotel in the world?

-That was Gidleigh Park, yes.

-It's outrageous. Why not first?

-What was the first one anyway?

-What was the first one?

-Um...

-Somewhere in Spain.

-You can't remember! Not bothered, are you?

LAUGHTER

-Not bothered. "Somewhere!"

-I'm just gutted.

But I mentioned the empire.

The restaurants are growing and growing?

Yeah, Manchester restaurant just got Restaurant Of The Year

for Manchester Food and Drink Awards. That was fantastic.

We're only open for six months

so well done to all the team.

And where's next for you, then?

-Well, we're at Chester next year.

-Reading?

-Opening...

-Come on, stay away!

-Yeah, I didn't want to tell.

-No, of course, yes.

-Straight off the press.

I'll come to you for a coffee.

Definitely. We've just bought somewhere in Salisbury, so...

-Great.

-Fantastic.

-Yeah, it's great.

Good, OK. So once these are cooked,

-steam them up nicely.

-They don't take very long.

-Just strain them off.

-Fantastic. And then we'll remove this.

-I'll lose that.

-Get rid of this.

-What we want to do now is take the sauce.

You want the meat out of here, yes?

-Absolutely.

-Just take some of this. I'm not going to use all of it.

What we're looking to do is reduce that down, nice and hot,

were going to add some fish stock now, just the white wine,

and the flavours coming from the...

Right, while you're doing that, you want me to turn over this monkfish?

Yes, please, just a couple of minutes and then turn it over.

Fish is cooked in all that lovely butter. Right. So what's next?

-Next...

-The sauce. So we've got the liquor from the mussels.

Absolutely, this is all about

a bit of reduction and we can also add a little bit of butter,

not too much butter, but we're going

to reduce this now with a little touch of cream.

-We love butter, do we?

-And, um...

I've got some grain mustard, James. Goes really well with monkfish.

-Right.

-Actually, this sauce, if you remove the fish stock

and put the chicken stock in,

you can make this sauce, obviously, without the mussels

and it will go excellent with chicken as well.

-It's that kind of same technique.

-Or pork, actually.

-Yeah.

-The secret is with mussels,

literally, all you do is, you don't prise them open,

once you've cooked them, make sure,

literally, all the dead ones before are actually closed,

-so just look at that.

-Beautiful.

The amount of meat on these mussels is just amazing.

Well, they're in season at the moment.

And these are Scottish mussels,

so they're absolutely superb,