0:00:00 > 0:00:03Grab a cuppa and settle down for a spread of fantastic food
0:00:03 > 0:00:05on today's Best Bites.
0:00:26 > 0:00:30Welcome to the show. We have dipped into the Saturday Kitchen archives
0:00:30 > 0:00:33and raided the BBC store cupboard to bring you a real feast this morning.
0:00:33 > 0:00:36Liverpool lad Aiden Byrne cooks venison baked in bison grass.
0:00:36 > 0:00:40Yes, you heard it right. Bison grass.
0:00:40 > 0:00:42With beetroot, figs and chocolate.
0:00:42 > 0:00:44South London's finest chef Adam Byatt shares
0:00:44 > 0:00:48the secrets of making a smashing seasonal cob nut gnocchi dish.
0:00:48 > 0:00:54He serves it with delicious Scottish girolles and a pretty decent fried egg made by me.
0:00:54 > 0:00:57Fresh faced Jose Pizzaro serves up a Spanish classic.
0:00:57 > 0:01:00He cooks beef fillets with sherry, piquillo peppers
0:01:00 > 0:01:04and the best mashed potato you will ever see, mainly because I made it.
0:01:04 > 0:01:08The presenter and property guru Sarah Beeney faced her food heaven and food hell.
0:01:08 > 0:01:09Would she get food heaven -
0:01:09 > 0:01:13smoked haddock fishcakes with wilted watercress and beurre blanc? Or food hell,
0:01:13 > 0:01:17dark chocolate and coffee terrine with a rich coffee creme anglais?
0:01:17 > 0:01:21See what she gets at the end of the show.
0:01:21 > 0:01:23Before we take a nibble at those tasty treats,
0:01:23 > 0:01:27New Zealand's culinary hero Nic Watt shows off what is great about Japanese cooking.
0:01:27 > 0:01:30- Good to have you on the show, Nic. - Thank you.- Good to have you on.
0:01:30 > 0:01:33Marie has been there, I have always tried to get a table but can never get in.
0:01:33 > 0:01:35These things can be arranged.
0:01:35 > 0:01:37The whole place is full of women.
0:01:37 > 0:01:40I am sure he vets them all before they come in. What are you cooking?
0:01:40 > 0:01:44I have the sea bream, it will be in a sweet white miso which
0:01:44 > 0:01:47we will turn into a ryotei miso, which is a refined miso.
0:01:47 > 0:01:50We are going to baste it, for about 2 hours,
0:01:50 > 0:01:54you can leave it for up to 24 but 2 hours is best.
0:01:54 > 0:01:56This is what we are going to achieve, just to show people,
0:01:56 > 0:01:59we need to get this into the grill to cook. But we will show you how.
0:01:59 > 0:02:02It has been marinated, shall we pop it on to the grill now?
0:02:02 > 0:02:06It is going straight in, yes. Now, sea bream, quite an unusual fish for people to use but fantastic.
0:02:06 > 0:02:08Quite a meaty fish as well.
0:02:08 > 0:02:11It is perfect for this, it has enough flesh,
0:02:11 > 0:02:15it has enough meat to take on the marinade so it is absolutely perfect.
0:02:15 > 0:02:17Fire away, then.
0:02:17 > 0:02:20What we have is a sweet white miso here,
0:02:20 > 0:02:22otherwise known as saikyo miso.
0:02:22 > 0:02:26- Explain to us how this is made. - There are many different types.
0:02:26 > 0:02:30This is a soy bean so they soak the soy beans in water,
0:02:30 > 0:02:32and add salt and sugar and then they add a culture.
0:02:32 > 0:02:35Like making blue cheese. There is a culture they add-in.
0:02:35 > 0:02:37Then they allowed it to ferment.
0:02:37 > 0:02:41There is a real art to this, like winemaking, it is a prized speciality.
0:02:41 > 0:02:44Definitely, some of them can be as fresh as 3 months old,
0:02:44 > 0:02:47some can be as fresh as 3 to 5 years old.
0:02:47 > 0:02:48Like a wine, you get a stronger...
0:02:48 > 0:02:50The darker it gets the stronger it gets.
0:02:50 > 0:02:53- Yeah, you get a more mature flavour coming true.- So we have that.
0:02:53 > 0:02:55We have that. We have a little bit of sugar.
0:02:55 > 0:02:59- We will add a bit of mirrin.- This is what the British palate likes,
0:02:59 > 0:03:03- they love that sweetness with it as well.- Absolutely, we are bringing that in.
0:03:03 > 0:03:05We have some soy, you can use...
0:03:05 > 0:03:09- a low sodium or dark soy, this is light soy here.- So it is saltier.
0:03:09 > 0:03:14Yeah. We are going to add a little bit of sake now. A little bit more.
0:03:14 > 0:03:16- A little bit more. - There are ladies, we need more sake.
0:03:16 > 0:03:20We are just simply going to incorporate all of this together.
0:03:21 > 0:03:23It is very easy.
0:03:23 > 0:03:25The beauty of this, I mean, it is
0:03:25 > 0:03:28really versatile, as we have sea bream here.
0:03:28 > 0:03:32This dish is a twist on classic that you trained on in the late '90s,
0:03:32 > 0:03:34- at a very famous restaurant, Nobu.- Back in the day.
0:03:34 > 0:03:37Their famous trademark dish was the blackened cod.
0:03:37 > 0:03:39That was back in my youth.
0:03:39 > 0:03:43When you opened Roka, I presume you didn't want to put that on the menu.
0:03:43 > 0:03:47I made a conscious decision not to, and that is how this dish came about,
0:03:47 > 0:03:50because everybody judges a modern Japanese restaurant on black cod.
0:03:50 > 0:03:54I knew before they even looked at my food they would say,
0:03:54 > 0:03:57"Can I have one black cod? Can I have one black cod?"
0:03:57 > 0:04:01For this reason, I put this on and didn't put black cod on the menu.
0:04:01 > 0:04:03Now I have black cod on and that is absolutely fine,
0:04:03 > 0:04:05our black cod is unique to any other in London
0:04:05 > 0:04:09because it is done on the robata grill,
0:04:09 > 0:04:12everybody else does their black cod in the oven, so we get...
0:04:12 > 0:04:15The robata grill is the charcoal grill you're famous for cooking.
0:04:15 > 0:04:18Open charcoal grill, so you get that beautiful flame grilled flavour.
0:04:18 > 0:04:20You are oiling this, why are you oiling it?
0:04:20 > 0:04:22Just a touch of oil
0:04:22 > 0:04:26because essentially we are curing the fish, and the curing process
0:04:26 > 0:04:30is a drying out process, the same as smoking or gravilax.
0:04:30 > 0:04:33- Is this just olive oil? - You can use olive oil or veg oil.
0:04:33 > 0:04:36We are just adding a touch so when we cure it, it doesn't dry out the fish.
0:04:36 > 0:04:40For a Western palate you don't want a dry piece of fish.
0:04:40 > 0:04:42We are just going to pop that in there.
0:04:42 > 0:04:46- I think there's another one in the fridge.- I'll pop that in there.
0:04:46 > 0:04:49- I will swap that over.- So this has gone in for a couple of hours?
0:04:49 > 0:04:51About two hours is good,
0:04:51 > 0:04:54so then what I have here is I have taken the top and tail of a lemon
0:04:54 > 0:04:58and a little wedge and this is what I call the Yoshi-san technique.
0:04:58 > 0:05:01Yoshi-san is what?
0:05:01 > 0:05:04Yoshi-san has a story behind it. Yoshi is my head chef
0:05:04 > 0:05:07Roka and because this is normally done on the robata
0:05:07 > 0:05:11the robata naturally holds the fish in its shape.
0:05:11 > 0:05:15When I was test cooking this for the show I was doing it under the grill and found it kept slipping.
0:05:15 > 0:05:17Yoshi, in his pure Japanese way,
0:05:17 > 0:05:19came up to me, gave me a lemon and a couple of slices,
0:05:19 > 0:05:22and hooked it up for me without saying anything and just showed me.
0:05:22 > 0:05:26- He was thinking something, though.- Absolutely.
0:05:26 > 0:05:28And showed me that you can just simply add a little lemon.
0:05:28 > 0:05:30Why do you do this?
0:05:30 > 0:05:36To stop it from sliding down the skewer and hold its shape.
0:05:36 > 0:05:40The reason we want to curl it all up is so we get nice caramelisation on these tips.
0:05:40 > 0:05:44The reason we want caramelisation is because it is a sweet white miso.
0:05:44 > 0:05:47You need that little bit of blackened edge to balance the sweet.
0:05:47 > 0:05:49If you wanted a stronger flavour, you can put it on for longer?
0:05:49 > 0:05:54Not so much a stronger, if you want a stronger flavour you would adapt the miso.
0:05:54 > 0:05:58- Change that, yes.- Like so.- It gives it a nice little ripple.
0:05:58 > 0:06:00It gives it that nice little ripple.
0:06:00 > 0:06:02That is what we start off with,
0:06:02 > 0:06:05and that is what is going under the grill. Could you barbecue this?
0:06:05 > 0:06:09Barbecue is the first choice.
0:06:09 > 0:06:11Absolutely, first choice, most definitely.
0:06:11 > 0:06:14So we have red onion and beans, we will make a little bit of a pickle.
0:06:14 > 0:06:19- How long has that been under? 2 or 3 minutes?- 2 or 3 minutes, yeah.
0:06:19 > 0:06:22Do you turn it over or not?
0:06:22 > 0:06:25No, in the barbecue you turn it over but in this circumstance just cook it.
0:06:25 > 0:06:27- A bit longer. - Definitely, a little bit longer.
0:06:27 > 0:06:29We want a nice caramelisation,
0:06:29 > 0:06:30that is why we keep these nice little,
0:06:30 > 0:06:34we are not trying to rub it smooth, we want nice gullups of meat like that.
0:06:34 > 0:06:36Is that a word? Gullups? Dollops?
0:06:36 > 0:06:39- There is now.- Can we put that in the Oxford dictionary?
0:06:39 > 0:06:45What I have popped in there is some rice wine vinegar, just in here.
0:06:45 > 0:06:50Pickle, every country has their own pickle, I believe that the Indians started off with the first pickle.
0:06:50 > 0:06:54- Was it the Indians?- So about 5,000 years old.- Really?- Yes.
0:06:54 > 0:06:57- I don't know how they found that out.- It is probably carved in stone.
0:06:57 > 0:07:02- Probably, yes.- Hammered into the stone, bet you it works.
0:07:02 > 0:07:05What I have is a bit of green chilli,
0:07:05 > 0:07:11and we're just going to dissolve the sugar and the rice wine vinegar.
0:07:12 > 0:07:15This is not the same as an English version of the pickle
0:07:15 > 0:07:18which would be flour and what used to be cauliflower.
0:07:18 > 0:07:22- This is simple and plain. - It is a lighter pickle. - Yes, simple and plain.
0:07:26 > 0:07:28That might be getting ready soon.
0:07:28 > 0:07:33Marie, are you a big fan of these Asian flavours?
0:07:33 > 0:07:38- What I did on Masterchef was a little bit similar.- Was it?
0:07:38 > 0:07:42You should be doing this then. What are we doing?
0:07:42 > 0:07:47- Warming the sugar or dissolving it? - Just dissolving it, that is it.
0:07:49 > 0:07:54I am cooking my beans. I'll chop your tomatoes up as well.
0:07:54 > 0:07:58That's an onion. Just pop that in year, now it is dissolved.
0:07:58 > 0:07:59Give it a quick stir
0:07:59 > 0:08:04A swirl. That is pretty good.
0:08:04 > 0:08:05Just put that in there.
0:08:06 > 0:08:10This, the reason we do this, it will change the colour of these, wont it?
0:08:10 > 0:08:14They will go a beautiful, beautiful bright orange, lovely fresh colour.
0:08:14 > 0:08:19- If we are going to do these, make them...- A day in advance.
0:08:19 > 0:08:26Straight in the fridge. It'll turn them a lovely pink colour.
0:08:27 > 0:08:29Changes the colour nicely.
0:08:32 > 0:08:36Look at that fish, we wanted to get that lovely colour as well.
0:08:36 > 0:08:40Absolutely, we want to add a fresh squeeze of lemon juice over the top.
0:08:42 > 0:08:46- Straight onto the grill like that, good for minutes?- Five minutes, yes.
0:08:46 > 0:08:49I guess it depends on the thickness of your sea bream.
0:08:49 > 0:08:52That is a hot grill, if you do it at home it may be a little bit longer.
0:08:52 > 0:08:54- That has a roaring hot grill. - Tomatoes straight in?
0:08:54 > 0:08:57Tomatoes in there, we are almost ready to dish it straight up.
0:08:57 > 0:08:59- I will just get the beans. - Give it a bit of a swirl.
0:09:00 > 0:09:02These little French beans.
0:09:02 > 0:09:05All I have done is top and tail them and cut them in half.
0:09:05 > 0:09:08Give this a little stir.
0:09:08 > 0:09:10It should be a really colourful, fresh...
0:09:12 > 0:09:17That is the thing about your food, very simple.
0:09:18 > 0:09:23- Fantastic flavours.- A vibrant summer salad.- Just great flavours.
0:09:23 > 0:09:27Lovely beans in there, some chives on top that will give it that fresh, fresh flavour.
0:09:27 > 0:09:29I think these will be the new trendy things,
0:09:29 > 0:09:31supermarkets will pick on these,
0:09:31 > 0:09:34because chefs are coming all over the place,
0:09:34 > 0:09:35little baby pea shoots as well.
0:09:35 > 0:09:39There are all sorts of wonderful things you can get now.
0:09:42 > 0:09:45- Keep your hands, they are very hot, these things.- Yes.
0:09:45 > 0:09:49Just get a...spatula.
0:09:50 > 0:09:53- Turn that off?- Yes.
0:09:54 > 0:09:57If people don't want to use sea bream they could use salmon.
0:09:58 > 0:10:03It is so, so versatile, look at that.
0:10:03 > 0:10:09- Last part of the exercise, like that.- Nic, you are a genius.
0:10:09 > 0:10:10Remind us what it is again.
0:10:10 > 0:10:12We have sea bream in a sweet white miso
0:10:12 > 0:10:15with a fresh red onion pickle, tomatoes and green beans.
0:10:15 > 0:10:17Try it for Sunday lunch tomorrow, easy as that.
0:10:24 > 0:10:29Looks fabulous. Smells fabulous, come on over here.
0:10:29 > 0:10:31- Marie.- Fantastic.
0:10:31 > 0:10:35You get to dive into this. And you don't get a bill at the end.
0:10:35 > 0:10:38Tell me what you think.
0:10:38 > 0:10:40Like you said, you could use a variety of fish, salmon.
0:10:40 > 0:10:43- Salmon works really well. - Cod. Chicken, I suppose.
0:10:43 > 0:10:46If you were to use chicken, I would follow the same base
0:10:46 > 0:10:47and use a barley miso.
0:10:47 > 0:10:50Barley miso has that more fruity flavour and is more fresh.
0:10:50 > 0:10:55- A bit like the grain of the barley. - What do you think?- Oishii.
0:10:55 > 0:10:57Totemo Oishii.
0:10:57 > 0:11:01- Oishii desu? Arigatou gozaimasu. - Whatever. What was that?
0:11:01 > 0:11:04- Where you chatting each other up? - In Japanese.
0:11:04 > 0:11:10- I just said it was delicious. And he said thank you.- There you go.
0:11:12 > 0:11:15I didn't do Japanese in my school in Yorkshire.
0:11:17 > 0:11:22- What do you think of that, girls? - Lovely.- Gorgeous, lovely. - Yeah, superb.
0:11:22 > 0:11:24Gorgeous, lovely, superb.
0:11:24 > 0:11:27- What's that in Japanese?- Oishii.
0:11:31 > 0:11:34I told you that micro greens were going to be the next big thing,
0:11:34 > 0:11:36and now everyone is using them.
0:11:36 > 0:11:38You saw it here first.
0:11:38 > 0:11:41Coming up, I will be preparing apple filled mini doughnuts
0:11:41 > 0:11:44for Spooks actress Sophia Myles, but first, Rick Stein takes a trip
0:11:44 > 0:11:48around the herb garden and shows us how to make the perfect roast pork.
0:11:56 > 0:11:57I am in Galloway.
0:11:57 > 0:12:02I can't tell you specifically where because I promised John the crayfish man I am going to see
0:12:02 > 0:12:04that I would keep location secret.
0:12:04 > 0:12:07Otherwise all and sundry would be swooping down here
0:12:07 > 0:12:10and snaffling all of his lovely freshwater crayfish.
0:12:11 > 0:12:18- Come out, doggie.- Is there any in there?- Poor, very poor.
0:12:18 > 0:12:22- Oh, they're terrible. Is the water tepid?- There are a few in there.
0:12:26 > 0:12:28- They are vicious little devils. - And these are American?
0:12:28 > 0:12:33- These are American crayfish. - What happened to all the local ones?
0:12:33 > 0:12:37These have taken over and they have just eaten all,
0:12:37 > 0:12:39the salmon and the sea trout, they have eaten all the eggs.
0:12:39 > 0:12:42- They are stopping everything coming up.- I'm feeling very brave here.
0:12:42 > 0:12:46I know that David will want me to get nicked.
0:12:48 > 0:12:51I just think they are very beautiful, they are so like a langoustine
0:12:51 > 0:12:55and what is really nice is I have not actually written
0:12:55 > 0:12:59a recipe for crayfish and generally what they are used for is garnish.
0:12:59 > 0:13:04There is a classic French dish, quenelle de brochet, which is pike
0:13:04 > 0:13:07made with a sauce made from freshwater crayfish.
0:13:07 > 0:13:13They make a fantastic sauce, the shells turn bright red when you cook them.
0:13:13 > 0:13:15Aoow!
0:13:15 > 0:13:18LAUGHTER
0:13:18 > 0:13:21- These gloves won't last long, they will nick them.- Cut through it.
0:13:23 > 0:13:27- You were waiting for that, weren't you?- Divine retribution.
0:13:30 > 0:13:31Evil little devils.
0:13:31 > 0:13:37I love being out in the morning, working for an hour or two
0:13:37 > 0:13:41and taking a meal home and taking something out of the wild.
0:13:41 > 0:13:43You know, I mean,
0:13:43 > 0:13:48I have lived in Yorkshire, Huddersfield, it is just a rat race.
0:13:48 > 0:13:53I have been here 19 years and this is, I just love the peaceful.
0:13:53 > 0:13:56And if I can get a meal for the family then that is why I do it.
0:13:58 > 0:14:01John was telling me that his wife cooks them
0:14:01 > 0:14:03and serves them with spaghetti.
0:14:03 > 0:14:06I could not think of a better way of doing it myself.
0:14:06 > 0:14:09So I took some of the crayfish and boiled them briefly,
0:14:09 > 0:14:10about four minutes in salted water.
0:14:10 > 0:14:13I lifted them out and drained them off.
0:14:14 > 0:14:17They are very easy to get the meat out of,
0:14:17 > 0:14:21pull the head away from the tail and crack them.
0:14:21 > 0:14:24The shells are quite brittle so they pull apart very easily.
0:14:24 > 0:14:27You have one lovely succulent piece of meat.
0:14:27 > 0:14:31I took a pan and added some of oil and a bit of garlic.
0:14:31 > 0:14:32Just let it sweat gently.
0:14:32 > 0:14:36Then I added some chopped tomatoes which I had taken the seeds out of to
0:14:36 > 0:14:41make them nice and dry and then a little splash of white wine.
0:14:41 > 0:14:44I stirred that all together and that is it, the sauce.
0:14:46 > 0:14:49I am just warming these crayfish tails, I certainly don't
0:14:49 > 0:14:53want to cook them because they will not taste as delicate then.
0:14:53 > 0:14:57As you can see they are extremely attractive and have a very good taste.
0:14:57 > 0:15:01It is remarkable they are not more popular because our rivers
0:15:01 > 0:15:02and lakes are teeming with them.
0:15:02 > 0:15:05Funnily enough they are like grey squirrels,
0:15:05 > 0:15:11most of the crayfish we get in this country are from America.
0:15:11 > 0:15:12They were imported by mistake.
0:15:12 > 0:15:15They are incredibly resilient little critters,
0:15:15 > 0:15:19and what they do is actually crawl over land from one river to another.
0:15:19 > 0:15:23In the space of about 15 or 20 years they have colonised everywhere,
0:15:23 > 0:15:24which is a shame.
0:15:24 > 0:15:29However, their great redeeming quality is that they taste so good.
0:15:31 > 0:15:33I was just thinking there, as you can see,
0:15:33 > 0:15:38they're incredibly aggressive. If they were the size of even Chalky,
0:15:38 > 0:15:40they could probably take over the world.
0:15:40 > 0:15:45Imagine going to a planet where there were Chalky-size crayfish in charge.
0:15:45 > 0:15:49Oh dear, I have an watching too many science-fiction films.
0:15:49 > 0:15:56A little lick of cream now, some salt & pepper and finally some torn basil.
0:15:56 > 0:15:59I like tearing it like this because it keeps the flavour.
0:15:59 > 0:16:03Stir that in at the last minute so you do not lose the flavour.
0:16:03 > 0:16:07Then boil the pasta. Why do they always say boil the pasta so much water?
0:16:07 > 0:16:11It is simple, you want the pasta to be clean tasting.
0:16:11 > 0:16:14If you use a small amount of water it gets all floury
0:16:14 > 0:16:17and the pasta looks a bit greasy.
0:16:17 > 0:16:21Finally, just toss the pasta and the sauce together and serve.
0:16:21 > 0:16:27I hope John or, more importantly, John's wife, will approve of it.
0:16:33 > 0:16:36I have just arrived in Ludlow,
0:16:36 > 0:16:41and I think you will agree that it is a quintessential English town.
0:16:41 > 0:16:46More than that, it is very famous now for its great food shops.
0:16:46 > 0:16:48And its restaurants.
0:16:48 > 0:16:51This time, my food hero is not a beef producer,
0:16:51 > 0:16:54not a cheese producer, he is a cook.
0:16:54 > 0:16:56Sean Hill.
0:16:56 > 0:17:01He has done more than anybody to put Ludlow on the gastronomic map of Britain.
0:17:03 > 0:17:05It is a real market town.
0:17:05 > 0:17:10It has market four days a week and it has got good cheese shops.
0:17:10 > 0:17:13Most of all, it has very good meat and game.
0:17:13 > 0:17:15This is a good one.
0:17:15 > 0:17:19One of the reasons this is a good one is that they have their own abattoir.
0:17:19 > 0:17:21They kill their own meat.
0:17:21 > 0:17:23Not all organic, it doesn't have to be, but it is all good.
0:17:23 > 0:17:26They make an effort.
0:17:26 > 0:17:29We always have terrible food when we are travelling,
0:17:29 > 0:17:31we do not use the good food guide. Why do you think?
0:17:31 > 0:17:35Partly because people are willing to put up with it.
0:17:35 > 0:17:38- They are happy with that.- Why are they willing to put up with it?
0:17:38 > 0:17:43We make all the TV programmes to convince them there is a better way,
0:17:43 > 0:17:46This is a good sausage, this is good for sausages.
0:17:48 > 0:17:51There is an off a lot of mediocre cooking.
0:17:51 > 0:17:55People who aren't quite sure how things ought to taste,
0:17:55 > 0:17:59cooking for people who aren't quite sure what it ought to taste like anyway.
0:17:59 > 0:18:02That asparagus looks good, local to Ludlow. That is nice.
0:18:06 > 0:18:09This top-class deli run by Maggie and Tracey
0:18:09 > 0:18:12That is when I buy most of my cheese.
0:18:12 > 0:18:16Chalky, will you stop coughing? He's not ill, it's a protest.
0:18:16 > 0:18:20He does not like being on a lead. I don't think we can take him into a food shop.
0:18:20 > 0:18:26This looks nice. Hello. It is very good to see a deli thriving.
0:18:26 > 0:18:29They are hard work with supermarkets.
0:18:29 > 0:18:32This is the Appleby, the only cheese made in Shropshire.
0:18:32 > 0:18:36And this is Bell's Yorkshire blue, we filmed there.
0:18:36 > 0:18:37Look at this.
0:18:40 > 0:18:45This is the third good-looking butcher I have seen. Pickled brisket!
0:18:45 > 0:18:49Not just that but really well hung chives of beef and oxtails, too.
0:18:49 > 0:18:50And pigs totters.
0:18:50 > 0:18:52This is how I imagine butcher shops to be,
0:18:52 > 0:18:54they are not following any trend,
0:18:54 > 0:18:56this is what they have been doing for generations.
0:18:56 > 0:18:59This is a good vegetable shop called Farmers.
0:19:01 > 0:19:04They grow lots of garlic around here, a man called Plant grows it.
0:19:04 > 0:19:10- How's that for serendipity. - Mr Farmer!- Mr Plant growing garlic for Mr Farmer to sell.
0:19:10 > 0:19:15All it needs is Noddy and Big Ears and you have the full set.
0:19:23 > 0:19:26Chalky, come on. There's rabbits in here.
0:19:26 > 0:19:29Oh dear, I wish I hadn't mentioned rabbits to Chalky.
0:19:29 > 0:19:32In the Cotswolds I met up with this Judith Hann, she is well
0:19:32 > 0:19:38known on the telly but is passionate about local food and her herb garden.
0:19:38 > 0:19:43We have lots of thymes and hysspos all the marjorams are here.
0:19:43 > 0:19:46But the favourite is lovage, that is my favourite.
0:19:46 > 0:19:48I have a lot of it, more than I need.
0:19:48 > 0:19:52That is incredibly fast-growing.
0:19:52 > 0:19:55I chop it up with carrots when I cook them,
0:19:55 > 0:19:58use it in salads and I will make some soup for you.
0:19:58 > 0:20:02Chalky has absolutely no idea how much trouble he gets the end too.
0:20:02 > 0:20:07He chases loads of rabbits and never gets any, which is good,
0:20:07 > 0:20:09but today he is feeling lucky.
0:20:12 > 0:20:16Judith makes her lovage soup by heating some oil in a casserole
0:20:16 > 0:20:18and adding one large chopped onion and some potatoes.
0:20:18 > 0:20:23She fries those off for a while and adds quite a lot of lovage.
0:20:24 > 0:20:26You're worried it will be too lovage-y.
0:20:26 > 0:20:30It will be all right, it loses its pungency when it cooks.
0:20:32 > 0:20:36Then she adds chicken stock and freshly ground black pepper,
0:20:36 > 0:20:37no salt, I notice.
0:20:37 > 0:20:40I am of the salt party
0:20:40 > 0:20:42but I note that the salt police are getting stronger.
0:20:42 > 0:20:45She lets it simmer for 20 minutes, takes it off the heat
0:20:45 > 0:20:49and pours into a liquidiser.
0:20:49 > 0:20:50Fascinating flavour, lovage.
0:20:50 > 0:20:56A member of the Umbelliferae family, like parsley, celery, coriander
0:20:56 > 0:20:59and used in the Middle Ages as a love potion.
0:20:59 > 0:21:02She puts it in a warm soup terrine, adds a lick of cream
0:21:02 > 0:21:07and a few sliced luggage leaves and lunch is served.
0:21:07 > 0:21:12After the soup we had well flavoured Gloucester old spot, with great crackling.
0:21:12 > 0:21:15I know I rattle on about happy pigs, a rootlin' and a tootlin',
0:21:15 > 0:21:17but I reckon you can taste the difference.
0:21:17 > 0:21:22Judith got her pork from Judy Hancock's small farm near Cirencester.
0:21:22 > 0:21:24They're not as aggressive as commercial pegs
0:21:24 > 0:21:27and that is because they are not pushed.
0:21:27 > 0:21:32It is like the closer you get to London the more road rage you get, people are pushed so hard
0:21:32 > 0:21:35and they start getting nasty and aggressive.
0:21:35 > 0:21:42It is the same with pigs. They are good pork pigs and they are also good bacon pigs when they are older.
0:21:42 > 0:21:43They cover everything.
0:21:43 > 0:21:47If I were on a desert island I would go for the Gloucester old spot to keep me company.
0:21:47 > 0:21:52I like the ordered set of husbandry about the Gloucester old spot,
0:21:52 > 0:21:54originally bred in the 18th century to
0:21:54 > 0:21:59feed on apples from the orchards in the Severn Valley, and way from double Gloucester cheese.
0:21:59 > 0:22:01There is a pleasing symmetry about it.
0:22:03 > 0:22:07Now then, put my reputation on the line, the perfect crackling.
0:22:07 > 0:22:10I guarantee this will work and if it does not I will give up the job.
0:22:10 > 0:22:13The two most important things are a good
0:22:13 > 0:22:18layer of fat between the lean and the skin and also a dry skin.
0:22:20 > 0:22:24I am using a spare rib joint which is from the shoulder of a pig which
0:22:24 > 0:22:27conveniently has a couple of bones which
0:22:27 > 0:22:30I am putting at the bottom of my roasting tin to keep
0:22:30 > 0:22:33the meat off the base and you get a true roast then.
0:22:33 > 0:22:37Season the joint on the meet side, I don't want anything
0:22:37 > 0:22:41on the skin because I know how it works and that is with nothing on it.
0:22:41 > 0:22:43Just some salt and pepper.
0:22:43 > 0:22:49Straight on and into a blindingly hot oven for about 20 minutes.
0:22:50 > 0:22:54The bones add a lot of flavour to the gravy as well.
0:22:54 > 0:22:57While that is in there, the vegetables.
0:22:57 > 0:23:03We will go roast potatoes, red cabbage with pear and some lovely fresh curly kale.
0:23:03 > 0:23:08First I sliced the red cabbage. Now why pear with red cabbage?
0:23:08 > 0:23:12Red cabbage goes well with lots of fruit, apples particularly
0:23:12 > 0:23:14and plums are very good, too.
0:23:14 > 0:23:18It's just adds a fruity, slightly tart element
0:23:18 > 0:23:21and there is a pleasing sweetness about it.
0:23:21 > 0:23:24More importantly this dish goes so well with pork.
0:23:24 > 0:23:27Two cook it I just heat a pan and melt some butter.
0:23:27 > 0:23:32Then add one large onion, thinly sliced.
0:23:32 > 0:23:34Stir it around and add the cabbage.
0:23:35 > 0:23:40Now the spaces, I am looking for a warm and comforting combination here.
0:23:40 > 0:23:45Some ground cloves, some cinnamon, some cayenne pepper but just a pinch.
0:23:45 > 0:23:47And brown sugar.
0:23:47 > 0:23:52I am putting sweetness in there to emphasise the sweetness of the fruit.
0:23:52 > 0:23:56The next ingredient, perry vinegar, that's pear vinegar,
0:23:56 > 0:24:01just brings out the tartness. That is it, some seasoning,
0:24:01 > 0:24:04some salt, and I will leave that to cook for about 10 minutes before
0:24:04 > 0:24:08adding the sliced pears because I do not want them to break up.
0:24:08 > 0:24:09This is smelling lovely.
0:24:09 > 0:24:13It is a good opportunity to use some old English spices
0:24:13 > 0:24:16like cinnamon and cloves.
0:24:16 > 0:24:18Lovely rich aroma coming from this.
0:24:20 > 0:24:23Finally, I had those thinly sliced pears.
0:24:23 > 0:24:26I just leave them to cook in the residual heat of the cabbage.
0:24:26 > 0:24:28That is enough. The dish is done.
0:24:31 > 0:24:36As if that was not enough fruit, Bramley apple sauce.
0:24:36 > 0:24:39You can't have enough tart fruit with pork.
0:24:39 > 0:24:43That is my applesauce, nothing but apples and a bit of water.
0:24:43 > 0:24:45Not even seasoning because there is so much flavour
0:24:45 > 0:24:48in everything else, you need contrast in cooking.
0:24:48 > 0:24:53Now let's look at the pork. If I am lucky the thing will look,
0:24:53 > 0:24:56the crackling will look all right.
0:24:56 > 0:25:00Indeed it does. I can carry on cooking after all.
0:25:00 > 0:25:02Just put some roast potatoes around that.
0:25:04 > 0:25:07I parboiled those for around seven or eight minutes
0:25:07 > 0:25:08and fluffed up the edges,
0:25:08 > 0:25:10just a lick of oil around them.
0:25:11 > 0:25:18Good. Now those potatoes will take about an hour, as will the pork.
0:25:18 > 0:25:20There we go.
0:25:20 > 0:25:26Kale, it is not a very trendy veg, is it?
0:25:26 > 0:25:30I think because it is so full of iron has a slightly bitter quality
0:25:30 > 0:25:33that cavolo nero also has, which is very trendy.
0:25:33 > 0:25:37There's no accounting for taste. Personally I think it is wonderful.
0:25:37 > 0:25:38Finally, some salt.
0:25:38 > 0:25:40This is how I like to cook my green leaf veg,
0:25:40 > 0:25:45just a little water in the bottom so it really steams, and the lid off.
0:25:45 > 0:25:48I find that it is drier, it does not get waterlogged.
0:25:48 > 0:25:53Even what the cabbage tastes much better and crisper doing it this way.
0:25:53 > 0:25:57You do have to turn it over a little bit as there's so little water.
0:25:57 > 0:26:01That kale takes almost no time,
0:26:01 > 0:26:04the pork about two hours for that good crisp crackling.
0:26:04 > 0:26:06Look at those roast potatoes.
0:26:06 > 0:26:11I love fluffing the edges up, it gives a lovely sandy texture to them.
0:26:11 > 0:26:15This is the sort of food we were looking for
0:26:15 > 0:26:18when we were travelling making this series. You never get it!
0:26:20 > 0:26:23People say about restaurants,
0:26:23 > 0:26:26"I don't want to eat the sort of food I could cook at home." But why not?
0:26:26 > 0:26:29This is the sort of food we really love.
0:26:31 > 0:26:34I just love that combination of the red cabbage
0:26:34 > 0:26:36and the green kale together,
0:26:36 > 0:26:40it is so appetising with a mound of plump applesauce.
0:26:40 > 0:26:45And a simple gravy made from the goodness of the beast.
0:26:51 > 0:26:54Great classic stuff there. What a fabulous garden.
0:26:54 > 0:26:58I have been picking my produce in my own garden as I do every week
0:26:58 > 0:27:02and I have not brought any lovage but what I have brought is some apples.
0:27:02 > 0:27:09And I will do you, in a TV first, basically filled doughnuts.
0:27:09 > 0:27:12- Oooh!- Oh yes, this is pushing the boundaries.
0:27:12 > 0:27:15We are going to fill a doughnut and we will make their own doughnuts.
0:27:15 > 0:27:19I have Bramley apples here, these are from my own garden.
0:27:19 > 0:27:23We have Sunset Apples and these are Red Devils.
0:27:23 > 0:27:27The sunsets are nice and make a great alternative to Cox's Pippins
0:27:27 > 0:27:29and very easy to grow in your garden.
0:27:29 > 0:27:35First off, for our donuts, we will make the filling which is a nice little puree.
0:27:35 > 0:27:38I will take my Bramley apples, which are nice and sharp.
0:27:38 > 0:27:42I will dice these all up, just roughly
0:27:42 > 0:27:46and we will make the puree out of these that will go well not just as a filling
0:27:46 > 0:27:49but as a sauce to go with our doughnuts as well.
0:27:49 > 0:27:53When I was reading about you, you seem to have done everything at
0:27:53 > 0:27:57such a young age. One thing that is fascinating, with most actors that is always
0:27:57 > 0:28:00what they want to when they're younger, but you have two separate careers.
0:28:00 > 0:28:03You wanted to do one thing but end up doing another.
0:28:03 > 0:28:08I didn't know what I wanted to do other than I knew
0:28:08 > 0:28:11I wanted to go to university and I was,
0:28:11 > 0:28:15before I went to university I did not end up going because I was spotted in a play
0:28:15 > 0:28:19by Julian Fellowes, the Oscar-winning screenwriter.
0:28:19 > 0:28:20Like you do.
0:28:22 > 0:28:26As soon as I walked onto the set of my first job it was a TV
0:28:26 > 0:28:29job for the BBC, I fell in love with it.
0:28:29 > 0:28:32And I knew that I thought, "This is what I want to do."
0:28:32 > 0:28:34There was no turning back.
0:28:34 > 0:28:37Do you think it is the case that one door opens
0:28:37 > 0:28:40and then goes on to a host of different things?
0:28:40 > 0:28:44From there, we mentioned at the top of the show. Johnny Depp. Pretty mega.
0:28:44 > 0:28:48Then you went to do films and I've been looking,
0:28:48 > 0:28:51the only thing you have done is that much theatre.
0:28:51 > 0:28:54I did one play at one point with Richard Armitage,
0:28:54 > 0:28:55the co-star of Spooks.
0:28:55 > 0:28:59We will get on to that as well. It is coming up, it's coming up!
0:28:59 > 0:29:05- Monday night, 9pm!- I need to talk about my apples first.- BBC One!
0:29:05 > 0:29:08You've done it now, there you go.
0:29:08 > 0:29:11Thunderbirds, because I was a fan, were you?
0:29:11 > 0:29:14Yes, yeah. Lady Penelope, I always had a bit of a crush on.
0:29:14 > 0:29:16LAUGHTER
0:29:16 > 0:29:20What was your favourite Thunderbird? What was your favourite, favourite...
0:29:20 > 0:29:24What was the one with the glasses?
0:29:24 > 0:29:26Brains? Not the bloke, what about the machines?
0:29:26 > 0:29:30He means the spaceships, which one did you like? One, two, three, four?
0:29:30 > 0:29:35- Pick a number, one to five. - Two.- Two's the big green one.
0:29:35 > 0:29:39- Two was the green one. That was the coolest one.- OK. Oh, good.
0:29:39 > 0:29:44- I like number one.- Number one was that spaceship-looking thing.- Yeah.
0:29:44 > 0:29:47We all have our favourites. Apples, I'm just going to dice these up.
0:29:47 > 0:29:49These get mixed with sugar, butter, a bit of cinnamon.
0:29:49 > 0:29:54- While I'm doing that, tell us about Spooks.- Spooks! So exciting.
0:29:54 > 0:29:59I've just joined the cast. Goes out on Monday night at nine o'clock.
0:29:59 > 0:30:02I'm so excited.
0:30:02 > 0:30:06- I haven't seen it yet myself, cos they keep it so secret. - I've seen it.- You've seen it?!
0:30:06 > 0:30:10- Yeah, I've got the DVD. Do you want it?- Yeah.
0:30:10 > 0:30:12- Fiver. It'll be eBayed if not. - All right!
0:30:12 > 0:30:16I've seen it! It's fantastic, I have to say. But with a show like that,
0:30:16 > 0:30:19and fans of the shows, you've got two fans over there,
0:30:19 > 0:30:22Spooks will know that as soon as you get a call like that to do the job,
0:30:22 > 0:30:26- you almost need to apply to another one.- Yeah, cos you know you're going to die.
0:30:26 > 0:30:28They're going to kill you off somewhere,
0:30:28 > 0:30:31whether it's the first series, second series...
0:30:31 > 0:30:34I'd never been a fan before because I'd never seen it.
0:30:34 > 0:30:39- Funnily enough, didn't someone die in a deep-fat fryer?- They did.
0:30:39 > 0:30:42As I'm deep-fat frying my doughnuts. Lovely.
0:30:42 > 0:30:46They did. They did.
0:30:46 > 0:30:49So you play... Tell us about the story line.
0:30:49 > 0:30:52Well, I play a character who is actually loosely based
0:30:52 > 0:30:57on someone who exists in real life,
0:30:57 > 0:31:02but all of the plots, we've only based her history on this person.
0:31:02 > 0:31:07All the plots are fictitious. She was effectively spotted when
0:31:07 > 0:31:12she was 18 years old at university, and she was head-hunted by MI6.
0:31:12 > 0:31:13- This was a real person who you met? - Yeah,
0:31:13 > 0:31:16MI6, and she did all the training, and at the last minute,
0:31:16 > 0:31:19she decided she didn't want to work for the government,
0:31:19 > 0:31:22but she did want to work in the investigation and security industry,
0:31:22 > 0:31:25so she went out and worked in the private sector.
0:31:25 > 0:31:28Check this out. At the age of about 26,
0:31:28 > 0:31:30this girl was out in the Middle East.
0:31:30 > 0:31:34She was a shareholder in a private company worth a couple of million
0:31:34 > 0:31:38and she had 600 ex-SAS soldiers working beneath her.
0:31:38 > 0:31:43- This is at 25, 26 years old. - Beats Johnny Depp at, what, 20, 19?
0:31:43 > 0:31:46- Exactly.- I don't know. I don't know.
0:31:46 > 0:31:49Anybody that hasn't seen it, I don't know why,
0:31:49 > 0:31:51cos it's in its ninth series now?
0:31:51 > 0:31:55Series nine, and what we've done is we've written it in,
0:31:55 > 0:31:58and this is fiction, that she met Harry Pearce,
0:31:58 > 0:32:02who's the head of MI5, she met him ten years ago,
0:32:02 > 0:32:07so they have a history, so she's coming to England to work for MI5.
0:32:07 > 0:32:10And it's in its ninth series. Everyone loves it.
0:32:10 > 0:32:12Everyone I mention it to, people adore Spooks.
0:32:12 > 0:32:17It is hugely popular, I have to say. So, my doughnuts...
0:32:17 > 0:32:21Sorry to bring the conversation back onto the doughnuts, as much as I like Spooks.
0:32:21 > 0:32:25I've got my apples here stewing away with some butter, sugar and stuff like that.
0:32:25 > 0:32:29Apple puree's happening here. You just blend that in a food processor,
0:32:29 > 0:32:30you've got a simple apple puree.
0:32:30 > 0:32:32On with the batter for your doughnuts.
0:32:32 > 0:32:35All it is is a rich yeast dough, like you make bread.
0:32:35 > 0:32:37However, this has got more yeast in it,
0:32:37 > 0:32:42so you've got plain flour, yeast, sugar.
0:32:42 > 0:32:44Sugar feeds yeast, so this is where you get an enriched yeast dough.
0:32:44 > 0:32:48Salt. Keep that separate from these, cos it will kill it. Butter.
0:32:48 > 0:32:53- Could you use ghee? - It's already too fat!
0:32:53 > 0:32:56Butter, and then we put some water in it.
0:32:56 > 0:33:00Mix it all together and you end up with an enriched yeast dough.
0:33:00 > 0:33:03You can make rum babas, all that kind of stuff, mix it all together.
0:33:03 > 0:33:07- What's a rum baba? - Kind of thing like this, but then...
0:33:07 > 0:33:10It's yummy. You don't fry it.
0:33:10 > 0:33:14You bake it and then you pour rum.
0:33:14 > 0:33:19- It soaks in, sugary syrup. - I said that without moving my lips.
0:33:19 > 0:33:22Anyway, rum baba, you could make that and, alternatively,
0:33:22 > 0:33:24you can then deep-fry and make these little doughnuts.
0:33:24 > 0:33:26The idea of this is you prove this twice.
0:33:26 > 0:33:30You prove the batter, like you do bread, allow it to rise up,
0:33:30 > 0:33:34cool it down, mould it into little balls and then prove it again.
0:33:34 > 0:33:36And it'll make, once you've proven again,
0:33:36 > 0:33:39make these little balls here and then deep-fry them.
0:33:39 > 0:33:40Which we've got there.
0:33:40 > 0:33:42So these are your little doughnuts.
0:33:42 > 0:33:46You can, of course, make bigger ones if you want to,
0:33:46 > 0:33:49and while they're still warm, we then get this.
0:33:51 > 0:33:53Looks dangerous.
0:33:53 > 0:33:55My producer of this show
0:33:55 > 0:33:58spends about a day working on this programme.
0:33:58 > 0:34:02The other four days, he was looking for this.
0:34:02 > 0:34:05So this has come at great expense from Nottingham.
0:34:05 > 0:34:07You think the Pope had outriders.
0:34:07 > 0:34:10This thing had couriers bringing this down to us.
0:34:10 > 0:34:15So we've got this thing. Fantastic. And you put that in there
0:34:15 > 0:34:19and then you fill it full of this puree like that.
0:34:21 > 0:34:25This is probably why nobody's ever bothered doing this on TV.
0:34:25 > 0:34:28Then you take your little stick like that,
0:34:28 > 0:34:31and then you prod it in there.
0:34:31 > 0:34:34Fill them up. All right?
0:34:34 > 0:34:37Now, you've probably noticed that I haven't rolled them in sugar yet.
0:34:37 > 0:34:40That seals in the gap.
0:34:40 > 0:34:43And obviously, you could do jam like this exactly the same way,
0:34:43 > 0:34:47and you get your sugar, roll them in the sugar,
0:34:47 > 0:34:52then you have your apple puree filled doughnuts.
0:34:52 > 0:34:54- Easy as that.- Wow.
0:34:54 > 0:34:58- See, now you know. Nobody'll actually do this.- Why?
0:34:58 > 0:35:01- Are they just scared.- I don't think they will. But it is worth it,
0:35:01 > 0:35:05when you start making your own stuff like that, it is delicious.
0:35:05 > 0:35:09And then grab your apples, which I've just put with
0:35:09 > 0:35:12a little bit of cinnamon on there as well, nice and simple.
0:35:14 > 0:35:20There you go. Some ice cream, just a little scoop of ice cream.
0:35:20 > 0:35:24- Is this good actress food, girls? - Good what?- Actress food?- Oh, yeah.
0:35:24 > 0:35:28- Deep-fried doughnuts, ice cream. - This is just food in general.
0:35:28 > 0:35:32- And then you have a little pile. - Is this for breakfast?
0:35:32 > 0:35:36Curry and doughnuts for breakfast, that's what I eat every day.
0:35:36 > 0:35:40You're speaking to a Yorkshireman. You have this every day. Dive into that.
0:35:40 > 0:35:44So, that's stewed apples, apple puree, apple doughnuts.
0:35:44 > 0:35:48- OK, I need to cut.- You've got to try the doughnuts.- Of course. Of course.
0:35:48 > 0:35:50How exciting!
0:35:50 > 0:35:53There you go. Don't forget, you need one of these.
0:35:54 > 0:35:57This'll be eBayed later. Tell us what do you think.
0:35:57 > 0:36:03- Is it worth the effort? - Oh! Hmm! It's so good.
0:36:07 > 0:36:10That dish would be a perfect afternoon treat,
0:36:10 > 0:36:13especially at this time of year when British apples are everywhere.
0:36:13 > 0:36:14You can find that recipe
0:36:14 > 0:36:18and all the others on today's show at bb.co.uk/recipes.
0:36:18 > 0:36:21Now, we're not live today, so instead we're looking back
0:36:21 > 0:36:24at some of the best issues from the Saturday Kitchen archives.
0:36:24 > 0:36:27And here's one of them from Aiden Byrne, the man who dared
0:36:27 > 0:36:32to put bison grass, beetroot and chocolate in the same recipe.
0:36:32 > 0:36:33Unbelievable.
0:36:33 > 0:36:37- Good to have you on the show, Aiden. - Thank you very much.
0:36:37 > 0:36:39- Your first time here.- Yeah. - What are you cooking for us?
0:36:39 > 0:36:41I'm going to do a loin of venison.
0:36:41 > 0:36:45It's a little bit more extravagant than Galton's belly.
0:36:45 > 0:36:48- I'm going to do loin of venison with...- Straightaway in there!
0:36:49 > 0:36:53- The omelette challenge is coming up later on.- Straightaway.
0:36:53 > 0:36:55- Loin of venison baked in bison grass.- Right, OK.
0:36:55 > 0:36:59Little bit unusual. With figs, beetroot and bitter chocolate.
0:36:59 > 0:37:00Figs, beetroot and bitter chocolate.
0:37:00 > 0:37:03- So you're going to start cooking that first of all.- Yeah.
0:37:03 > 0:37:06Now, what cut of venison have we got in here?
0:37:06 > 0:37:07It's bang in season at the moment.
0:37:07 > 0:37:11We're using the loin of venison, which is nice and lean,
0:37:11 > 0:37:13so you haven't got to do much to it.
0:37:13 > 0:37:16And it's not going to take very long to cook.
0:37:16 > 0:37:20- You can buy it from your butcher or from the supermarket. - Exactly. As is.
0:37:20 > 0:37:24The beetroot, left the skin on and just literally roasting it as it is,
0:37:24 > 0:37:26like that. And you roast this for how long?
0:37:26 > 0:37:28As long as possible.
0:37:28 > 0:37:31- The longer you roast it, the sweeter it becomes.- OK.
0:37:31 > 0:37:33- There you go.- So...
0:37:35 > 0:37:37So I'm just cooking this venison.
0:37:37 > 0:37:41All I want is a slight caramelisation on it,
0:37:41 > 0:37:42give it a bit more flavour.
0:37:42 > 0:37:47- Once your beetroot's cooked, which we've got there, roasted in their skins.- I would leave it.
0:37:47 > 0:37:51Once you've actually baked it in the beetroot, in the tinfoil,
0:37:51 > 0:37:54leave it in the tinfoil for a little while to sweat
0:37:54 > 0:37:58so therefore it makes it easier for the skin to come off later on.
0:37:58 > 0:38:00I've got my bison grass in here. I've heated it slightly.
0:38:00 > 0:38:01Now, bison grass,
0:38:01 > 0:38:04you normally do this in the restaurant with hay, is that right?
0:38:04 > 0:38:07I've done it with hay. I used to do it with hay.
0:38:07 > 0:38:09An old friend of mine, Polish friend,
0:38:09 > 0:38:13introduced me to bison grass, and the flavour just knocked me away.
0:38:13 > 0:38:15Now, bison grass is what it is.
0:38:15 > 0:38:20- Basically, it's the grass from the field where the bison feed.- Exactly.
0:38:20 > 0:38:24So they eat it and basically it gets fed back into the field,
0:38:24 > 0:38:26and it's a very, very strong flavour.
0:38:26 > 0:38:28It reminds me of, I don't know
0:38:28 > 0:38:30if you've tasted tonka beans before, James?
0:38:30 > 0:38:33- Yeah.- It reminds me of tonka beans. - Right, we've got that.
0:38:33 > 0:38:36- Now what else are we doing? - We're going to make the two purees.
0:38:36 > 0:38:39I'm going to do a fig puree and a beetroot puree.
0:38:39 > 0:38:41I'm going to get my knife for the puree.
0:38:41 > 0:38:45- Beetroot puree, you're going to cook it with apple juice, little bit of red wine and some sugar.- Yeah.
0:38:45 > 0:38:48So if you do me a favour and do me a little bit of dice,
0:38:48 > 0:38:52which I'm going to put through the sauce, and if you can do...
0:38:52 > 0:38:54Now, 22, I mentioned Michelin star at 22.
0:38:54 > 0:39:00Very young to be not just Michelin star, but to be a head chef as well.
0:39:00 > 0:39:01How did that all start for you?
0:39:01 > 0:39:04It was all a bit of a fluke, really, to be honest with you.
0:39:04 > 0:39:06I've worked in two Michelin starred restaurants previous
0:39:06 > 0:39:10to working in this restaurant in Norwich called Adlard's.
0:39:10 > 0:39:12Unfortunately, it's not there any more.
0:39:12 > 0:39:16And then David Adlard, the proprietor, had a few issues,
0:39:16 > 0:39:21had to keep on running upstairs where he lived, and so on, and then
0:39:21 > 0:39:24I said, "When you're not in the kitchen, your standard plummets,"
0:39:24 > 0:39:27so David literally grabbed me by the scruff of the neck,
0:39:27 > 0:39:30took me into the kitchen and said, "From now on, Aiden's head chef."
0:39:30 > 0:39:35- At 21 years of age...- Quite a daunting thing, really.- Yeah.
0:39:35 > 0:39:40Scared the life out of me. But I put in the hours.
0:39:40 > 0:39:43We were only open five days a week.
0:39:43 > 0:39:47Worked seven days a week, 20 hours a day and within eight months,
0:39:47 > 0:39:50I certainly wasn't looking for it, you know, Nicolas Lander
0:39:50 > 0:39:54from the Financial Times phoned David up and said,
0:39:54 > 0:39:57"Congratulations, you've done something that no-one's ever done before,
0:39:57 > 0:40:00"regained a lost Michelin star." Which was quite a feat,
0:40:00 > 0:40:04but to have a 22-year-old kid behind the stove was even...
0:40:04 > 0:40:07- Cos this is your neck of the woods as well.- Absolutely. I know...
0:40:07 > 0:40:10I knew of David Adlard's restaurant very well.
0:40:10 > 0:40:14I remember Aiden working there. He had a bit of hair then.
0:40:14 > 0:40:17Oh, you had to get that in, didn't you?
0:40:20 > 0:40:23So we're just going to do these, what I call fondants,
0:40:23 > 0:40:26and it just adds another texture on the plate.
0:40:26 > 0:40:28There you go, you can have that.
0:40:28 > 0:40:30So this a combination of raw - sorry, not raw -
0:40:30 > 0:40:33but puree as well as normal, cooked beetroot.
0:40:33 > 0:40:35You're going to do a mixture of them both.
0:40:35 > 0:40:37Yeah. It just gives a different texture on the plate, really.
0:40:37 > 0:40:39This is the beetroot in here.
0:40:39 > 0:40:42In the restaurant, I would serve this with filo pastry.
0:40:42 > 0:40:47This is an interpretation of a dish I've got in my newly released book.
0:40:49 > 0:40:56Is this your first time on TV? Go on, then. When was this out, then?
0:40:56 > 0:40:58The book came out about four weeks ago,
0:40:58 > 0:41:01called Made In Great Britain, concentrating on
0:41:01 > 0:41:05Great British produce and how far Great British food has come on
0:41:05 > 0:41:08over the past 15 years, as long as I've been cooking.
0:41:08 > 0:41:11Have you still got the same ethical, that sort of thing,
0:41:11 > 0:41:15when it comes to British food? Seasonal and everything else?
0:41:15 > 0:41:16Oh, very much so. Very much.
0:41:16 > 0:41:22And even more so in the pub now, I have to use a seasonal produce,
0:41:22 > 0:41:24because it's cheaper.
0:41:24 > 0:41:27I have come from serving main courses in the Dorchester
0:41:27 > 0:41:31at £42 a main course to serving main courses in the pub
0:41:31 > 0:41:34at £12.50 a main course, the most expensive main course.
0:41:34 > 0:41:37So tell us about this new pub, then. It's in Cheshire.
0:41:37 > 0:41:40Yeah, it's called the Church Green.
0:41:40 > 0:41:42It's next door to the church in Lymm.
0:41:42 > 0:41:48And it's a totally different concept to what I'm used to, really.
0:41:48 > 0:41:51- It s quite a big challenge. - But it's kind of going home for you.
0:41:51 > 0:41:53It is, I am a Liverpool lad.
0:41:53 > 0:41:56I'm not too far away from home, and I feel very comfortable,
0:41:56 > 0:41:59I feel really, really comfortable there, to be honest with you.
0:41:59 > 0:42:01I do feel like I've gone home
0:42:01 > 0:42:05and I've now got 15 years' worth of experience working in
0:42:05 > 0:42:07Michelin-starred restaurants,
0:42:07 > 0:42:09and taking it home to the people of the North West.
0:42:09 > 0:42:12Do you think that's where you're going to end up staying?
0:42:12 > 0:42:14Yeah, definitely. London, I've had enough.
0:42:14 > 0:42:16- You've had enough!- Yeah!
0:42:16 > 0:42:19You're doing a bit of work for the colleges up there as well.
0:42:19 > 0:42:24I am, yeah. I'm going to go and spend a day a month in the colleges
0:42:24 > 0:42:29at my old college, and then the students are going to come
0:42:29 > 0:42:32and spend the week with me as part of the course.
0:42:32 > 0:42:36Right, OK. I'm going to do the puree first of all.
0:42:36 > 0:42:39This is the beetroot one, which is cooked in the apple juice,
0:42:39 > 0:42:41the sugar and the red wine.
0:42:41 > 0:42:47And the apple juice just gives it, adds to the freshness of it.
0:42:47 > 0:42:49- I'm just going to check the venison. - OK.
0:42:51 > 0:42:58I love beetroot. It's the only colourful vegetable that's left
0:42:58 > 0:43:00on the market in winter, unfortunately.
0:43:00 > 0:43:04Now, this dish is full of beetroot. Big fan of it? I actually love it in risottos.
0:43:04 > 0:43:09I'm a really big fan of beetroot, in any guise you can get it, actually.
0:43:09 > 0:43:12Pickled is great. If you make a sweet pickling spice mixture with it,
0:43:12 > 0:43:14or like you've done it there.
0:43:14 > 0:43:20Often it's just put in salads, but there s so much more to it than that, great in risottos, soups.
0:43:20 > 0:43:25It is the chef's dream, because, number one, it's colour.
0:43:25 > 0:43:29- And the seasonality of it as well. - It's such a robust flavour as well.
0:43:29 > 0:43:33It adds such a great backdrop to a dish such as venison.
0:43:33 > 0:43:38It withstands something as strong as...
0:43:38 > 0:43:40- A bit of a professional on this one, are you?- There you go.
0:43:40 > 0:43:45The old blenders. So this is the fig puree we've got in here.
0:43:45 > 0:43:48- The fig puree. - Tell us what's in here.
0:43:48 > 0:43:50We've got the red wine, the port,
0:43:50 > 0:43:53we're going to flavour it with bitter chocolate at the end.
0:43:53 > 0:43:57Keep going with that. And some lemon juice and a tiny bit of sugar.
0:43:57 > 0:44:02Now, bitter chocolate, you put that in venison quite a bit anyway, but particularly with figs.
0:44:02 > 0:44:05- Fig and chocolate desert. - Yeah, exactly.
0:44:05 > 0:44:08- Are you into that sort of mix and match?- I am, yeah, I do.
0:44:08 > 0:44:11I do a desert in the restaurant which is
0:44:11 > 0:44:15a play on the strawberries with cracked black pepper and balsamic.
0:44:15 > 0:44:19Even though I said I hated peppers earlier on, but if you cook them,
0:44:19 > 0:44:21it gives a really sweet taste.
0:44:21 > 0:44:25I do strawberries and red pepper as a desert, and it is a really, really good combination.
0:44:25 > 0:44:29- This venison's going to be cooked. - We've got salt and pepper in here.
0:44:29 > 0:44:31Do you want lemon juice in...?
0:44:31 > 0:44:33Lemon juice in both, actually, please,
0:44:33 > 0:44:35if you're not doing anything there.
0:44:35 > 0:44:39- You're working extremely hard. It's brilliant.- There you go.
0:44:39 > 0:44:41Lemon juice in this one as well.
0:44:41 > 0:44:43- There you go.- Fantastic.
0:44:43 > 0:44:45You were saying chocolate in this one as well.
0:44:45 > 0:44:49Yeah, the chocolate just adds a bit more richness do it, really.
0:44:49 > 0:44:50There's the puree for that one.
0:44:50 > 0:44:53I'm interested to taste it with the apple.
0:44:53 > 0:44:56- That'd be quite nice. That's there. - Fantastic.
0:44:56 > 0:45:00So we've got a little bit of chicken stock reduced
0:45:00 > 0:45:04with the diced beetroot, the beetroot fondant and the fig fondant.
0:45:04 > 0:45:07People at home are going to be looking at this and thinking
0:45:07 > 0:45:09there's a lot going on, but if people could take
0:45:09 > 0:45:11one or two elements from this, what would you say?
0:45:11 > 0:45:12The fig or the beetroot?
0:45:12 > 0:45:16I would definitely go with the beetroot. Definitely, definitely.
0:45:16 > 0:45:20So we have got the sliced venison.
0:45:22 > 0:45:26Love venison. There we go. Bit of salt in there. Give it a quick mix.
0:45:27 > 0:45:30And there you've got two purees.
0:45:30 > 0:45:35- And then you want the chocolate just grated in this one?- Yeah.
0:45:35 > 0:45:39- Quite a bit in there, please, James. - Quite a bit. Chocolate and venison.
0:45:39 > 0:45:40Come on!
0:45:43 > 0:45:45It's like heaven and heaven, isn't it?
0:45:45 > 0:45:49A bit of that in there. That's nice, well done.
0:45:49 > 0:45:53- Really dark, bitter chocolate? - Yes, dark, bitter chocolate.
0:45:53 > 0:45:55- Don't like that so much. - Don't like that so much?!
0:45:55 > 0:45:58Have you got a nice, soft truffle or something you could add?
0:45:58 > 0:46:03And then some of this puree. You can smell it already.
0:46:05 > 0:46:08- There you go.- Put a bit more chocolate in there, please, James.
0:46:08 > 0:46:09More chocolate? All right.
0:46:11 > 0:46:12Hurry up.
0:46:12 > 0:46:18- It's his first time. He gets away with it.- Ow!- There you go.
0:46:18 > 0:46:22Fantastic. And if you just do me a favour, once I've put the sauce on,
0:46:22 > 0:46:25great a little bit of chocolate over the plate.
0:46:25 > 0:46:27Seeing as you're not doing anything.
0:46:27 > 0:46:29As you can see,
0:46:29 > 0:46:33the beetroot's made the sauce go a deep red colour.
0:46:33 > 0:46:35Remind us what that is again.
0:46:35 > 0:46:38Loin of venison baked in bison grass with fig and beetroot.
0:46:38 > 0:46:41- There you go. Easy as that.- Yeah.
0:46:46 > 0:46:50Mother, I don't know where you're going to get bison grass from in Yorkshire.
0:46:50 > 0:46:53- You can buy it at Polish delicatessens.- There you go.
0:46:53 > 0:46:57- Dive into that. Tell us what you think of that.- Come on! You tuck in as well. We'll share.
0:46:57 > 0:46:59Share that. Dive in and tell us what do you think.
0:46:59 > 0:47:01Have a bit of fondant, have a bit of beetroot.
0:47:01 > 0:47:05It's amazing, the smell when you lifted the lid off, the bison grass makes.
0:47:05 > 0:47:08- It's strong.- You could smell it from over here.
0:47:08 > 0:47:12- It did smell glorious.- Like a field. It's a very small amount.
0:47:12 > 0:47:16Picture it, if you've got the bottle of vodka with the bison grass in it,
0:47:16 > 0:47:19that one blade does actually infuse.
0:47:19 > 0:47:21Beetroot sometimes when it's not cooked
0:47:21 > 0:47:25has a habit of tasting like uncut grass, but that - lovely.
0:47:29 > 0:47:31That really was a great combination.
0:47:31 > 0:47:33Now, here's a new face to Best Bites,
0:47:33 > 0:47:38the delicious Sophie Dahl with some tempting recipes of her own.
0:47:38 > 0:47:41I've always been interested in food,
0:47:41 > 0:47:45primarily because I've always been interested in eating it.
0:47:46 > 0:47:49In my time, I have been both round as a Rubens
0:47:49 > 0:47:51and a little slip shadow of the creature.
0:47:53 > 0:47:57A home cook, learnt at my grandmother's knee.
0:48:02 > 0:48:07The food I like to both cook and eat is totally simple.
0:48:07 > 0:48:10I like straightforward, honest food.
0:48:11 > 0:48:16For me, this is all about cooking food that is geared around
0:48:16 > 0:48:17and towards mood.
0:48:19 > 0:48:22It's actually, this is how I feel today, what am I going to make?
0:48:22 > 0:48:27What does that say about how I feel? Suddenly it has a magic about it.
0:48:28 > 0:48:31Cooking should be an adventure.
0:48:33 > 0:48:36# What I am is what I am... #
0:48:37 > 0:48:39I'm in a selfish mood.
0:48:40 > 0:48:44That doesn't mean that I want to push people out of the way in a taxi line
0:48:44 > 0:48:49or steal the last brownie from the mouths of starving children.
0:48:49 > 0:48:52What it means is that I want to have a day
0:48:52 > 0:48:54that's totally about indulgence
0:48:54 > 0:48:59and revelling in not having anything to do but take time for yourself.
0:49:04 > 0:49:09And for me, that involves a day in the kitchen. I want to cook.
0:49:09 > 0:49:13I want to eat whatever I want, however I want it.
0:49:23 > 0:49:26The perfect selfish day would have to begin with breakfast,
0:49:26 > 0:49:28because it's my favourite meal ever.
0:49:28 > 0:49:32I'm going to make an omelette Arnold Bennett.
0:49:32 > 0:49:37Arnold Bennett was a writer in the '20s who used to stay at the Savoy
0:49:37 > 0:49:39and was obviously a very exacting fellow.
0:49:39 > 0:49:43He concocted an omelette and then demanded that wherever he went,
0:49:43 > 0:49:49it should be made for him to order, so it was named the Arnold Bennett.
0:49:50 > 0:49:55Creme fraiche, which for Arnold Bennett would have been cream.
0:49:55 > 0:49:59He'd be rolling over in his grave that my version of his,
0:49:59 > 0:50:00but that's OK.
0:50:02 > 0:50:04Good handful of grated Parmesan.
0:50:06 > 0:50:10There's meant to be that cardinal sin that you never mix fish with cheese,
0:50:10 > 0:50:12but actually, the Italians secretly do.
0:50:14 > 0:50:16I believe Arnold used Gruyere.
0:50:17 > 0:50:20A good bit of lemon zest.
0:50:20 > 0:50:22I think to have a dish named after you,
0:50:22 > 0:50:25you have to be a bit of a diva.
0:50:25 > 0:50:28I do, however, have a bra named after me.
0:50:29 > 0:50:32Much rather have a dish, but I have a bra.
0:50:32 > 0:50:38Now, I've poached the haddock in the oven for about 13 minutes
0:50:38 > 0:50:42in some milk, with some bay, knob of butter, some peppercorns.
0:50:44 > 0:50:48The joy about cooking haddock in your omelette, for your alone,
0:50:48 > 0:50:51indulgent day, is no-one's there to complain about the smell.
0:50:51 > 0:50:54It's not the most sexy smell...
0:50:55 > 0:51:01..cooking haddock. Trying to remember when I first had Arnold Bennett.
0:51:01 > 0:51:05I think I was staying in a posh hotel,
0:51:05 > 0:51:07and I think on my own
0:51:07 > 0:51:12and pretending to be very ladylike,
0:51:12 > 0:51:15sitting with my newspaper, but actually secretly being nosy
0:51:15 > 0:51:18and looking at what everyone else is doing.
0:51:18 > 0:51:22And I just thought, what more delicious combination than
0:51:22 > 0:51:25eggs, cheese, fish and cream? Heaven!
0:51:27 > 0:51:29So, really hot pan, hot butter.
0:51:31 > 0:51:34I've got three eggs for this solo omelette.
0:51:39 > 0:51:43And because you want this to be really light and fluffy,
0:51:43 > 0:51:45I'm going to agitate it a bit.
0:51:47 > 0:51:52I'm going to add the creme fraiche, Parmesan, lemon mixture.
0:51:52 > 0:51:55Just going to bubble up.
0:51:55 > 0:51:57Add the haddock.
0:52:00 > 0:52:04I'm going to pop it in the oven at 200 for about five minutes or so,
0:52:04 > 0:52:08where it s going to puff up and get burnished on top.
0:52:13 > 0:52:15Ooh!
0:52:16 > 0:52:17Here we are.
0:52:20 > 0:52:24That might even make Arnold Bennett happy.
0:52:24 > 0:52:29It's souffled up, burnished cheese. It smells totally delicious.
0:52:29 > 0:52:31Yum.
0:52:38 > 0:52:41Even though it's just for me, I wanted to look perfect.
0:52:42 > 0:52:45Any day that began with this
0:52:45 > 0:52:48would be a beautifully selfish, self-indulgent day.
0:52:59 > 0:53:04This sort of mood isn't about comfort food. It's about indulgence.
0:53:04 > 0:53:07It's about buying those special items.
0:53:07 > 0:53:11You're not shopping for a dinner party for ten people.
0:53:11 > 0:53:14You're going to have them on your own and really relish
0:53:14 > 0:53:16and revel in that fact.
0:53:25 > 0:53:29On this day, which is meant to be doing whatever your heart desires,
0:53:29 > 0:53:33I could go and have a pedicure or do something ephemeral
0:53:33 > 0:53:36but for me, the thing I love doing, cooking
0:53:36 > 0:53:42and finding food, it's infinitely more happy-making, I think.
0:53:44 > 0:53:49I m looking for the perfect cheese for my perfect solo lunch.
0:53:50 > 0:53:53The joy of cooking for one person is you can afford to get
0:53:53 > 0:53:59that particularly precious goldmine of a food,
0:53:59 > 0:54:01because you're just buying for yourself.
0:54:01 > 0:54:03I love that there's a cheese called Ticklemore.
0:54:03 > 0:54:07Apparently, the story of this, the pyramid cheese,
0:54:07 > 0:54:10when Napoleon came back from fighting the war in Egypt, he was
0:54:10 > 0:54:16presented with a cheese like this by the wife of a farmer in the Pyrenees.
0:54:16 > 0:54:19He was so offended by the memory of Egypt and the pyramids,
0:54:19 > 0:54:24he sliced off the top of it with a knife, and so this...
0:54:26 > 0:54:30..became that. Which was much less offensive to him.
0:54:30 > 0:54:33Good old Napoleon, yep.
0:54:34 > 0:54:39Right, this is the holy grail. It's a buffalo mozzarella.
0:54:39 > 0:54:43You can feel it slinking around in the bag.
0:54:43 > 0:54:45I actually sort of fantasise about this cheese.
0:54:58 > 0:55:02So having had the most perfect breakfast on my selfish day,
0:55:02 > 0:55:06I've been thinking about lunch. In fact, I haven't been able to stop thinking about lunch.
0:55:06 > 0:55:11I'm going to make a really simple feast of the most beautiful ingredients.
0:55:11 > 0:55:14A yellow and green bruschetta.
0:55:16 > 0:55:17I've got some fennel here and,
0:55:17 > 0:55:22unless you're an expert chopper, peeling is a brilliant way to go.
0:55:22 > 0:55:26A lovely yellow courgette.
0:55:26 > 0:55:28Predominantly chosen for its colour,
0:55:28 > 0:55:30but they have a really subtle flavour,
0:55:30 > 0:55:35and when you put the dressing on it, it really wears it like a coat.
0:55:35 > 0:55:37Fennel is the opposite.
0:55:37 > 0:55:44It's the bold, fearless cousin, sort of sharp and liquorice
0:55:44 > 0:55:48and crunchy, so they work really well together.
0:55:50 > 0:55:57Add some orange to it and little fennel tops, little aniseedy fronds.
0:55:59 > 0:56:01Mint, you can just roughly tear it in.
0:56:04 > 0:56:07When I was little, I loved going to the bakery
0:56:07 > 0:56:11and sort of picking things out.
0:56:11 > 0:56:13I was very keen on doughnuts.
0:56:13 > 0:56:17That would be my earliest memory of the experience of eating on my own
0:56:17 > 0:56:21and picking something out on my own, and I recently met a child
0:56:21 > 0:56:27who was a far more sophisticated version of my gluttonous eight-year-old self.
0:56:27 > 0:56:29I was doing a book signing at a shop in London.
0:56:29 > 0:56:33I said, "What are you doing here? Are you here with your mum or your dad?"
0:56:33 > 0:56:38He said, "No, I come here every Saturday morning to buy sushi."
0:56:38 > 0:56:42He came on his own. He'd sit on the steps of the shop
0:56:42 > 0:56:45and eat it on his own. And he was called Bertram
0:56:45 > 0:56:47and I so wanted to be his friend
0:56:47 > 0:56:50and he sort of disappeared off into the ether
0:56:50 > 0:56:53and I will for ever wonder where he is and what he's doing,
0:56:53 > 0:56:56because he's a boy after my own heart.
0:56:56 > 0:57:00So I would like to dedicate my lunch to Bertram, actually.
0:57:02 > 0:57:06So we've got the first stage done, happy, fragrant little salad.
0:57:06 > 0:57:12I've got a really lovely sourdough.
0:57:12 > 0:57:14It's a good, hearty loaf.
0:57:17 > 0:57:21Take a clove of garlic and rub the surface of the bread with it.
0:57:23 > 0:57:26It gets sealed in by the heat without it sort of whooshing up
0:57:26 > 0:57:28in your face when you take a bite.
0:57:31 > 0:57:37My favourite bit, the cheese. Lovely alabaster ball, buffalo mozzarella.
0:57:37 > 0:57:44It's really soft, a bit like the wobbly bit on someone's am.
0:57:49 > 0:57:53There's something about ripping a great soft hunk of it off
0:57:53 > 0:57:56that is deeply, deeply satisfying.
0:57:58 > 0:58:00Here's our lovely yellow ribbons.
0:58:02 > 0:58:06The fennel, orange, mint and frond.
0:58:08 > 0:58:10As I'm here on my own, I can totally indulge
0:58:10 > 0:58:14having a little artistic frond arrangement on my plate.
0:58:14 > 0:58:16No-one's here to mock me.
0:58:19 > 0:58:22So there is my ultimate selfish lunch.
0:58:22 > 0:58:25I'm totally thrilled I don't have to you share it,
0:58:25 > 0:58:28because I'm not very good at sharing to begin with,
0:58:28 > 0:58:32particularly not good at sharing when faced with that.
0:58:32 > 0:58:37# Home alone and happy
0:58:39 > 0:58:43# Nothing brings me down... #
0:58:52 > 0:58:54Great food for a Sunday lunchtime.
0:58:54 > 0:58:57Now, we're not cooking live in the studio today.
0:58:57 > 0:59:01Instead, we're showing you some of the finest recipes from the archives.
0:59:01 > 0:59:03Still to come on today's Best Bites:
0:59:03 > 0:59:06The Two Greedy Italians, Gennaro Contaldo and Antonio Carluccio
0:59:06 > 0:59:09battle it out in a Saturday Kitchen omelette challenge.
0:59:09 > 0:59:12Adam Byatt takes time away from his busy South London restaurant
0:59:12 > 0:59:15to show us how simple it is to make mouth-watering gnocchi.
0:59:15 > 0:59:18He makes it with cob nuts and finishes it off
0:59:18 > 0:59:20with panfried Scottish girolles,
0:59:20 > 0:59:24Parmesan cheese, and the best crispy fried egg you will ever see.
0:59:24 > 0:59:26And the presenter and property expert, Sarah Beaney,
0:59:26 > 0:59:28faced her food heaven or food hell.
0:59:28 > 0:59:31Will she get heaven - smoked haddock fishcakes,
0:59:31 > 0:59:33with wilted watercress and a classic beurre blanc sauce,
0:59:33 > 0:59:39or food hell - dark chocolate and a coffee terrine with creme anglaise?
0:59:39 > 0:59:41You can find out at the end of today's show.
0:59:41 > 0:59:44Now it is time to see how to make tasty gnocchi
0:59:44 > 0:59:46with the award-winning chef, Adam Byatt.
0:59:46 > 0:59:50There's a lesson in how to make the perfect fried egg as well, from me.
0:59:50 > 0:59:53We need to get on with it. It will take some time.
0:59:53 > 0:59:57It is hazelnut gnocchi, crispy fried duck egg
0:59:57 > 1:00:00and I just want to use these last of the season Scottish girolles.
1:00:00 > 1:00:02- Beautiful.- OK.
1:00:02 > 1:00:06Now, hazelnuts, we're using these cob nuts here,
1:00:06 > 1:00:08Cos they're in season at the moment.
1:00:08 > 1:00:11That's right. They're sort of early hazelnuts. They're soft, wet.
1:00:11 > 1:00:15What is amazing is they just look like wood. They are amazing things.
1:00:15 > 1:00:19Crush these down.
1:00:19 > 1:00:21These have been toasted so they have just been...
1:00:21 > 1:00:25- A bit of flour.- Just mash them down. This is mashed potato.
1:00:25 > 1:00:29So you've got leftover mashed potato, this is how you make gnocchi.
1:00:29 > 1:00:32A nice little bit of an egg in there.
1:00:32 > 1:00:37Some people say that you make it with choux pastry but...
1:00:37 > 1:00:41There are different ways of making gnocchi. There's three actually.
1:00:41 > 1:00:45The one that I quite favour is the pasta flour-based one.
1:00:45 > 1:00:49We use it a lot. They are a great way of keeping hold of flavour.
1:00:49 > 1:00:54We get lemon thyme, rosemary, truffle, which is very decadent.
1:00:54 > 1:00:59One thing I'm putting into this one which carries nicely is hazelnut oil.
1:00:59 > 1:01:03Good quality, expensive hazelnut oil, which I always value.
1:01:03 > 1:01:07There you go. Equal quantities potato and flour?
1:01:07 > 1:01:09It's not quite equal quantities.
1:01:09 > 1:01:14It is 260. Almost double and a bit, mash to flour.
1:01:17 > 1:01:21- Get my hands in now, I think.- And the best way to do this is by hand?
1:01:21 > 1:01:22Yes, I think so.
1:01:22 > 1:01:26The potatoes going to get really starchy on you,
1:01:26 > 1:01:30so don't bother doing that, just dust a little bit quickly.
1:01:30 > 1:01:34Gnocchi is one of these things that a lot of people are frightened of.
1:01:34 > 1:01:38When making stuff like this at home, for some reason, I don't know why,
1:01:38 > 1:01:41you can buy it ready-made, when it is so simple to make yourself.
1:01:41 > 1:01:44And also using nice little bits of leftover things
1:01:44 > 1:01:46from your kitchen as well.
1:01:46 > 1:01:49It is one of those dishes for a dinner party that you could make
1:01:49 > 1:01:52and the great thing about it is you can make it in advance.
1:01:52 > 1:01:53Of course.
1:01:53 > 1:01:59And classically, you will see gnocchi with little holes in them.
1:01:59 > 1:02:03That is for a tomato sauce-based gnocchi.
1:02:03 > 1:02:06Which you would use...
1:02:06 > 1:02:08We will just do that amount.
1:02:08 > 1:02:11That little hole holds onto all the lovely sauce.
1:02:11 > 1:02:15It is a lovely thing with a bit of history and whatnot.
1:02:15 > 1:02:17So all you do to make the lovely mark in them,
1:02:17 > 1:02:20just squeeze them, push the fork in,
1:02:20 > 1:02:23just get those nice lines on them.
1:02:23 > 1:02:25Different ways of doing it.
1:02:25 > 1:02:29There are machines you can buy and all sorts.
1:02:29 > 1:02:33If you want to get that detailed about it.
1:02:33 > 1:02:35Drop those straight into boiling, salted water.
1:02:35 > 1:02:38They take about three minutes, just under.
1:02:38 > 1:02:43So pop them in there. Get rid of this.
1:02:43 > 1:02:48- They make loads. The yield is quite big.- They pop-up a little bit.
1:02:48 > 1:02:53That's right. In the water. Now to use these Scottish girolles.
1:02:53 > 1:02:55If you slice the shallot, lovely.
1:02:55 > 1:02:58If you want to strip these down for me I will show you.
1:02:58 > 1:03:01Because of the lovely wet weather we have been having
1:03:01 > 1:03:03it has been great for wild mushrooms.
1:03:03 > 1:03:06Just pull them apart like that. Scottish girolles are fantastic.
1:03:06 > 1:03:11If I wanted to use something else instead of mushrooms in there?
1:03:11 > 1:03:14To keep it vegetarian, this time of year squash is fantastic.
1:03:14 > 1:03:18Really lovely butternut squash, pumpkins,
1:03:18 > 1:03:20even courgette, yellow, green courgettes.
1:03:20 > 1:03:24I didn't realise the mushroom is an animal.
1:03:24 > 1:03:28Anti-vegetarian! You tried to duck that one.
1:03:28 > 1:03:30- I am a gentleman.- Well done.
1:03:30 > 1:03:33I have already fathomed out that...
1:03:33 > 1:03:35You have, in the restaurant, mushrooms,
1:03:35 > 1:03:39there are so many different seasons, you have a little calendar?
1:03:39 > 1:03:41That's right. We use them all the way through the seasons.
1:03:41 > 1:03:45We use different mushrooms. They just go like clockwork.
1:03:45 > 1:03:49Not the same type of calendar he has got in his restaurant?
1:03:49 > 1:03:53- Very different.- The car one? The car one that you gave me?- Yeah.
1:03:53 > 1:03:55He has got naked mushrooms.
1:03:55 > 1:03:58Mushrooms with nothing on as a charity thing.
1:03:58 > 1:04:00What will work really well is the salt.
1:04:00 > 1:04:03It will dry out all the moisture from those mushrooms.
1:04:03 > 1:04:06- You want me to get the egg on here? - That would be great.
1:04:06 > 1:04:10Crispy fried egg. Brown on the bottom,
1:04:10 > 1:04:12just warmly set yoke, duck eggs are great.
1:04:12 > 1:04:14- That is what we're aiming for. - Is that what you want?
1:04:14 > 1:04:17So, duck eggs, you use a lot of duck eggs?
1:04:17 > 1:04:21It's the big yokes, they're very rich. Good for dunking things in.
1:04:21 > 1:04:24They are great, aren't they? Parmesan soldiers.
1:04:24 > 1:04:27I have a dish on at the moment with them. Butternut squash soup.
1:04:27 > 1:04:31With Parmesan and a poached duck egg.
1:04:31 > 1:04:34So, crispy on the bottom and cooked on the top?
1:04:34 > 1:04:37I want it... Just leave it now, leave it off the stove now.
1:04:37 > 1:04:39It will now just...
1:04:39 > 1:04:43Sorry, James, I am not teaching you to fry eggs, as they say!
1:04:43 > 1:04:46That is it, bit of butter. You just want it to set through, really.
1:04:46 > 1:04:51So this is the point where you can actually leave them to rest?
1:04:51 > 1:04:56You could now freeze those if you wanted. Just one sec.
1:04:56 > 1:04:58That's it. Hot oil.
1:04:58 > 1:05:03And get the... They can take maybe a minute more.
1:05:03 > 1:05:06These are quite big for a main course portion.
1:05:06 > 1:05:09I really want to try and get some colour on them. It really helps.
1:05:09 > 1:05:12Those mushrooms, you see them just cooked down.
1:05:12 > 1:05:15At this point if you wanted to keep it vegetarian...
1:05:15 > 1:05:21Don't put mushrooms in! Put squash in instead.
1:05:21 > 1:05:26- I am trying to be more accessible. - Is that free range squash?
1:05:26 > 1:05:29He is putting chicken stock in now.
1:05:29 > 1:05:32I have used chicken stock in this particular version.
1:05:32 > 1:05:34But you can use water.
1:05:34 > 1:05:38Because mushroom has got so much flavour you can use a bit of water.
1:05:38 > 1:05:42Eggs doing well. Little bit of colour on those. That's it.
1:05:42 > 1:05:46The great thing about this, you can freeze them, like that.
1:05:46 > 1:05:50Yeah. And just drop them into a lovely tomato sauce.
1:05:50 > 1:05:55They can carry flavour really well. Anything you want to pop into them.
1:05:55 > 1:05:57Colour them, drop them in, and just let this...
1:05:57 > 1:06:00He is busy opening restaurants,
1:06:00 > 1:06:03you're looking after a new addition to the family.
1:06:03 > 1:06:05That's right. We are very lucky.
1:06:05 > 1:06:11We just had our second child about 10 or 12 weeks ago. Rosie.
1:06:11 > 1:06:16- One of each flavour now.- One of each flavour!- I am very happy.
1:06:16 > 1:06:21She is lovely, I am very happy. We are chuffed.
1:06:21 > 1:06:25Nice to have a new addition. Sleepless nights and...
1:06:25 > 1:06:28- I've been saying that in my new pub! - Is that called Rosie as well?
1:06:28 > 1:06:34- Yes, the Rose & Crown!- There is your egg.- Beautiful.
1:06:34 > 1:06:37There you are.
1:06:38 > 1:06:42So just a bit of fresh thyme in there. Almost quite soup-y.
1:06:42 > 1:06:44It is, keep it soup-y.
1:06:44 > 1:06:47The mushrooms will just give out so much flavour and liquid
1:06:47 > 1:06:49that they just produce this...
1:06:49 > 1:06:52- There is my egg.- Look at that!
1:06:52 > 1:06:55What I'm going to do is season that egg a little bit.
1:06:55 > 1:06:57I'm leaving it to you.
1:06:57 > 1:07:00A few of those lovely cob nuts, hazelnuts on the top.
1:07:00 > 1:07:06My favourite is the parsley shoots, because it is a bit...
1:07:06 > 1:07:08- Parsley shoots?- Yes. Parsley shoots.
1:07:08 > 1:07:09Parsley is really good in this
1:07:09 > 1:07:12because it is mushroom and parsley which is really great.
1:07:12 > 1:07:13And these are Parsley shoots
1:07:13 > 1:07:16which I just thought would be a nice thing to show people here.
1:07:16 > 1:07:20- Parmesan over the top?- Parmesan, always nice.- Breakfast on a plate.
1:07:20 > 1:07:23That is hazelnut gnocchi with a crispy fried duck egg
1:07:23 > 1:07:26and some new season Scottish girolles.
1:07:26 > 1:07:28- Cooked in 7 1/2 minutes. - From scratch.
1:07:32 > 1:07:35With of course the crispy fried duck egg. There we go.
1:07:35 > 1:07:39Come and have a seat over here. Dive into this one as well.
1:07:39 > 1:07:43- So from cheesy veal to nutty gnocchi.- Try this.
1:07:43 > 1:07:46Nutty gnocchi tastes...
1:07:46 > 1:07:49You're not going to like this, this is very vegetarian.
1:07:49 > 1:07:53What a nice thing to use today, chestnuts, hazelnuts.
1:07:53 > 1:07:58The secret in that gnocchi is the hazelnut oil, I think.
1:07:58 > 1:08:02- Very good, it tastes nice. Very nice.- The yoke, that's the best bit.
1:08:02 > 1:08:05- Do you use that hazelnut as well, Mark?- Yes, it is nice, yeah.
1:08:05 > 1:08:07He does now!
1:08:11 > 1:08:14At least this wet weather can produce some really great mushrooms.
1:08:14 > 1:08:16And as for that fried egg,
1:08:16 > 1:08:18surely it is the best one we have ever seen on the show.
1:08:18 > 1:08:21Far better than any of the eggs I have had to taste
1:08:21 > 1:08:22in the omelette challenge,
1:08:22 > 1:08:25even when they are cooked by two greedy Italians.
1:08:25 > 1:08:27Let's get down to business. Usual rules apply.
1:08:27 > 1:08:30Omelettes cooked as fast as you can.
1:08:30 > 1:08:32Gennaro in second place.
1:08:32 > 1:08:34Pretty respectable time from Antonio.
1:08:34 > 1:08:38Can they go any quicker? Clocks on the screen please.
1:08:38 > 1:08:40Are you ready?
1:08:40 > 1:08:43Three, two, one... Go.
1:08:49 > 1:08:51There is protein in that shell, you know.
1:08:55 > 1:08:57This is the speed at which you...
1:09:01 > 1:09:02The concentration on your face!
1:09:08 > 1:09:10This is not a good omelette, Genaro!
1:09:13 > 1:09:16I take my time, I don't care.
1:09:16 > 1:09:19You take your time because you can't go faster!
1:09:19 > 1:09:24But at least it's becoming something that looks like an omelette!
1:09:24 > 1:09:26You call an omelette, that one?!
1:09:28 > 1:09:31- Better than yours!- There you are.
1:09:34 > 1:09:37Right. Let's have a taste.
1:09:43 > 1:09:48- It is better than yours, yes. - It is better than me?
1:09:48 > 1:09:52- Antonio?- Yes. A lot. I know.
1:09:52 > 1:09:58- You weren't quicker, you did it in 44.12 seconds.- No!- Yes.
1:09:58 > 1:10:05- My goodness!- Genaro?- Yes. Go on. Three hours!- No. Nearly. 24.28.
1:10:05 > 1:10:08Still not quicker. Tough one to beat, that first one that he did.
1:10:13 > 1:10:15So neither of them managed to better their times
1:10:15 > 1:10:16on the omelette challenge board.
1:10:16 > 1:10:18Better luck next time.
1:10:18 > 1:10:20He may have lived in the UK for years
1:10:20 > 1:10:23but his cooking is as Spanish as a matador standing on a chorizo.
1:10:23 > 1:10:25It is Jose Pizarro.
1:10:25 > 1:10:28I love this food because the secret is simplicity.
1:10:28 > 1:10:33- Absolutely. - Spanish food, it is so simple.
1:10:33 > 1:10:35Great ingredients, simple cooking. What are we cooking?
1:10:35 > 1:10:38Fillet stake with pepper,
1:10:38 > 1:10:41Oloroso sherry,
1:10:41 > 1:10:44and then we're going to serve with olive oil mashed potato.
1:10:44 > 1:10:47You want me to get the potatoes on first of all?
1:10:47 > 1:10:51Please. Then we are going to use some pimento and some almonds.
1:10:51 > 1:10:56- Pimento, this is the smoked paprika? - Absolutely. Coming from Extremadura.
1:10:56 > 1:10:57But there is three types?
1:10:57 > 1:11:03- We have three. Sweet, bittersweet, and hot.- And it is made from peppers?
1:11:03 > 1:11:06Dried peppers. In Extremadura, the thing we do
1:11:06 > 1:11:11is just we dry... We smoke, in our houses.
1:11:11 > 1:11:16- Yeah.- It is just amazing.
1:11:16 > 1:11:18You just go there, the flavour, smell,
1:11:18 > 1:11:20all the area smells like pimento.
1:11:20 > 1:11:25When I think of Spanish food, I think of predominantly the pig. Pork.
1:11:25 > 1:11:28- You love it.- We love pork. - Beef. You have the best...
1:11:28 > 1:11:31We have the best pork in the world.
1:11:31 > 1:11:34- Absolutely. Yes we have. - So beef we're cooking today.
1:11:34 > 1:11:38A fillet of beef. But you can do this with rib eye steak.
1:11:38 > 1:11:41Any different cattle you want really.
1:11:41 > 1:11:44You know the amazing hams that you make in Spain?
1:11:44 > 1:11:48Umberico ham. The pig is like the best pig in the world.
1:11:48 > 1:11:54- What do they do with all the other parts of the pig?- Chorizo.
1:11:54 > 1:11:58- They make sausages out of the wonderful pig?- Yes.
1:11:58 > 1:12:00We have rare breed pig over here.
1:12:00 > 1:12:04- Do you not have beautiful loin or something?- We have the loin.
1:12:04 > 1:12:07But you can buy the meat. You don't cure everything.
1:12:07 > 1:12:13You can buy the loin first if you want. There is pork fillet as well.
1:12:13 > 1:12:15- But it is so expensive. - Quite expensive.
1:12:15 > 1:12:18It is the quality of the meat.
1:12:18 > 1:12:24Some of the best pork in the world, if not the best.
1:12:24 > 1:12:30- It is the best pork in the world. Absolutely.- I told you!
1:12:30 > 1:12:33Always has to be the best. It is all about the best.
1:12:33 > 1:12:36Now the beef is on the pan.
1:12:36 > 1:12:41We are going to slice some piqueo pepper.
1:12:41 > 1:12:48- This is smoked peppers, yeah? - Charcoal peppers.- Charcoal peppers.
1:12:48 > 1:12:49What does piqueo mean?
1:12:49 > 1:12:53They are called that because you see, it is a pointed pepper.
1:12:53 > 1:12:56- Pointy pepper?- Yes.
1:12:56 > 1:12:59Just to let you know, potatoes here for the mash.
1:12:59 > 1:13:01We've got bay leaf. A bit of garlic in here.
1:13:01 > 1:13:04- You want me to mash these? - Absolutely.
1:13:05 > 1:13:07There you go.
1:13:07 > 1:13:10We are going to put some olive oil as well to add some flavour.
1:13:10 > 1:13:12All right. Olive oil in there.
1:13:12 > 1:13:18- Do you want butter in here. - No, I don't use butter.- Are you sure?
1:13:18 > 1:13:23I am telling you, I don't know how to cook with butter. Believe it or not.
1:13:23 > 1:13:27I'll show you, you put two pounds of butter in there, it is brilliant.
1:13:27 > 1:13:32- Just use some, please.- Do you want some olive oil?- Plenty of olive oil.
1:13:32 > 1:13:35Spanish olive oil. Coming from my area, Extremadura.
1:13:35 > 1:13:39I believe, like the pork, you have the best olive oil in the world?
1:13:39 > 1:13:43- We have the best olive oil in the world.- What did I say?
1:13:43 > 1:13:45So, sherry.
1:13:45 > 1:13:49- I am not a great fan of sherry, I have to say.- Why not?
1:13:49 > 1:13:51It reminds me of...
1:13:51 > 1:13:54the Queens speech, my mother, my grandmother,
1:13:54 > 1:13:57and arguments at Christmas.
1:13:57 > 1:14:01- Why?- Because the sherry she used to drink was like paint stripper.
1:14:01 > 1:14:06- This is not... - Just smell this one. Just stunning.
1:14:06 > 1:14:11- A nutty flavour and smell. - I have yet to be converted.
1:14:18 > 1:14:21- Actually, that's better. - Yes, very good.
1:14:21 > 1:14:22It is not like the...
1:14:22 > 1:14:25Another one normally, it is quite like Christmas pudding.
1:14:25 > 1:14:29- The other stuff could take your eyelids off.- It was just...
1:14:29 > 1:14:33- Oh, my goodness!- Dive into that.
1:14:35 > 1:14:38We are putting some mint and parsley on here.
1:14:38 > 1:14:41Whoops, I have put sherry in the mashed potato.
1:14:41 > 1:14:44- It's so good, we've... - Even better!
1:14:48 > 1:14:51So we've got olive oil in here. Carry on! It's fine!
1:14:51 > 1:14:53Almost ready.
1:14:53 > 1:14:59- Smells lovely! - So, it is going to taste...- Try some.
1:14:59 > 1:15:02Drink that glass and you won't be bothered about this mashed potato!
1:15:02 > 1:15:10- I'm giggling already. It is strong. - Mint's gone in there.- Some parsley.
1:15:10 > 1:15:18- A bit of salt.- Yes. Put a little bit more. And...- You take that spoon.
1:15:18 > 1:15:21I will use this one.
1:15:21 > 1:15:24I am going to do some salad here as well.
1:15:24 > 1:15:27Tell us about your restaurant then. You didn't cook until you were 16?
1:15:27 > 1:15:3316. When you are a student you have to cook for yourself.
1:15:33 > 1:15:36But you were brought up on a farm and now you run the farm?
1:15:36 > 1:15:42- My brother is the one looking after the farm.- OK. Where is your farm?
1:15:42 > 1:15:50- Extremadura. We are central west. - Right.- Beautiful area. - Producing what?
1:15:50 > 1:15:56- What do you produce?- Pimento comes from there. Very good meat. Lamb.
1:15:56 > 1:16:02- OK.- Very good cheeses. - And what brought you to the UK?
1:16:02 > 1:16:04Was it a head chef's job or what...?
1:16:04 > 1:16:06I was a head chef in Spain, very good restaurant,
1:16:06 > 1:16:10a friend of mine, and I thought, time to do something different.
1:16:10 > 1:16:14I mentioned Brindisa because it is slightly different, a tapas bar,
1:16:14 > 1:16:16but you are expanding the chain.
1:16:16 > 1:16:19We have three now. South Kensington and Soho.
1:16:20 > 1:16:22Some things have changed.
1:16:22 > 1:16:26Different restaurants, and all of them we have different chefs.
1:16:26 > 1:16:28And they are cooking their own food.
1:16:28 > 1:16:33But fundamentally, the owner of it, it is about the ingredients?
1:16:33 > 1:16:39My style of cooking is simplicity. Quality on the plate, and that is it.
1:16:39 > 1:16:43We have got sherry and oil mashed potato, which may catch on.
1:16:44 > 1:16:49Is Brindisi not in Italy?
1:16:49 > 1:16:52- Is that not where you catch the boat to Greece?- No.
1:16:52 > 1:16:54- That is Brindisi.- Brindis-A!
1:16:54 > 1:16:57- Excuse me. - It means "brindi", "salute".
1:16:57 > 1:17:02- Ah, like, "Cheers, dude?" - Yes. Some salad.
1:17:02 > 1:17:05So is sherry mashed potato going to be in your new book?
1:17:05 > 1:17:09- Absolutely, my new book. My next book.- Go on then.
1:17:09 > 1:17:12- You have just published a book. - Absolutely.
1:17:12 > 1:17:17- Spanish seasonal food.- It is a beautifully presented book as well.
1:17:17 > 1:17:20Yeah, it reflects my cooking.
1:17:20 > 1:17:23- Seasonal, traditional Spanish. - And quick.- Yeah, OK.
1:17:23 > 1:17:27- Do you want a spoon for that? - Yes, please. Lovely.
1:17:27 > 1:17:31- Is this one of the recipes that is in there?- It is in there.
1:17:31 > 1:17:36- Olive oil, mashed potatoes.- Little hint of sherry. Lovely. OK.
1:17:36 > 1:17:40And we are going to finish with some almonds.
1:17:40 > 1:17:43You cannot have Spanish food without almonds.
1:17:43 > 1:17:47The thing is, the oloroso sherry goes very well with almonds.
1:17:47 > 1:17:49- It adds flavour. - And we got the smoked...
1:17:49 > 1:17:53The smoked, and the bittersweet paprika.
1:17:53 > 1:17:56And we're going to finish with, if you don't mind, olive oil.
1:17:56 > 1:18:01- Why not? Exactly. The best olive oil in the world.- I promise you.
1:18:01 > 1:18:04And more from my area, Extremadura.
1:18:04 > 1:18:07So we have fillet steak with piqueo paper, oloroso sherry,
1:18:07 > 1:18:12olive oil, mashed potato, and pimento.
1:18:12 > 1:18:13Easy as that.
1:18:19 > 1:18:24Looks amazing, I have to say. Looks tasty. Martine, there you go.
1:18:24 > 1:18:26I have brought some of this smoked paprika
1:18:26 > 1:18:29so you can have a smell of that, down there.
1:18:29 > 1:18:33- Dive into that. Do you like beef? - Yes, I do. Love it.
1:18:35 > 1:18:43- I have to try this mash, as well! - What do you reckon?- Delicious.
1:18:43 > 1:18:46- Absolutely gorgeous.- Could you do that with red meat, or chicken?
1:18:46 > 1:18:49You can do that with chicken. Oloroso you normally use for red meat.
1:18:49 > 1:18:53And then for fish, I would say manzanilla, it is quite dry as well.
1:18:53 > 1:18:56Two different types of sherry.
1:18:56 > 1:19:01I would say that oloroso is more like red wine.
1:19:01 > 1:19:04- Go with manzanilla like white wine.- There you go.
1:19:04 > 1:19:06You learn something new every day.
1:19:11 > 1:19:13If you are not going to put butter in your mash
1:19:13 > 1:19:15then I suggest you put sherry in instead.
1:19:15 > 1:19:16It tasted all right though.
1:19:16 > 1:19:19Now, Sarah Beeny is not the biggest fan of dark chocolate
1:19:19 > 1:19:22which is why she had her sights set on fish cakes instead.
1:19:22 > 1:19:23Which one did she get? Let's find out.
1:19:23 > 1:19:26Everyone in the studio has made their minds up.
1:19:26 > 1:19:28So, to remind you, food heaven would be...
1:19:28 > 1:19:31I think a lot of people's food heaven, smoked haddock.
1:19:31 > 1:19:34Which we have got here. A lovely natural piece of smoke haddock.
1:19:34 > 1:19:36Not that glow-in-the-dark yellow stuff that you sometimes find.
1:19:36 > 1:19:39Proper smoked haddock, which is there.
1:19:39 > 1:19:41Alternatively, it could be food hell.
1:19:41 > 1:19:43Chocolate, chocolate, and more chocolate.
1:19:43 > 1:19:46We have got chocolate there, chocolate there.
1:19:46 > 1:19:50Set with sponge fingers and coffee, which I know you also hate as well.
1:19:50 > 1:19:53How do you think these lot have decided?
1:19:53 > 1:19:56They wouldn't be so silly as to choose the chocolate, would they?
1:19:56 > 1:20:00- Jason chose the chocolate.- No! No, they will definitely go with...
1:20:00 > 1:20:03Fortunately the rest of them wanted haddock so you have got haddock.
1:20:03 > 1:20:06Lose this one, boys? Five - two! So, fishcakes, now,
1:20:06 > 1:20:10what we will do is grab our potatoes for this.
1:20:10 > 1:20:13On the back there you should have a bowl.
1:20:13 > 1:20:16We will pass our potatoes through a ricer which has become
1:20:16 > 1:20:18famous on Saturday Kitchen and in shops.
1:20:18 > 1:20:21- You can hardly get them any more. - My granny had one of those.
1:20:21 > 1:20:25Proper rice is the only way to make fishcakes and mashed potato.
1:20:25 > 1:20:28Use a really good ricer. Press that down.
1:20:28 > 1:20:32In our fishcakes as well, Mr Rankin has got some,
1:20:32 > 1:20:35a little bit of egg, some gherkins, some capers,
1:20:35 > 1:20:36and some shallots,
1:20:36 > 1:20:40which I will finely dice, and haddock here.
1:20:40 > 1:20:45What I have got is some cooked haddock and some uncooked haddock.
1:20:45 > 1:20:48What you need to do is poach it in a little bit of milk.
1:20:48 > 1:20:52The reason I had some already done is because I want it nice and cold.
1:20:52 > 1:20:54It's a nightmare doing it the other way.
1:20:54 > 1:20:58Very, very finely diced shallot.
1:20:58 > 1:21:04That is going into our mixture of potato over here.
1:21:04 > 1:21:06If you can chop the rest of the ingredients, boys,
1:21:06 > 1:21:09and a bit of that, that would be great.
1:21:09 > 1:21:12Meanwhile we will grab our haddock.
1:21:12 > 1:21:17- Paul, I think fish cakes should be more fish than potato.- I agree.
1:21:18 > 1:21:23- Like fish pie.- Exactly. That is what I think about these really.
1:21:23 > 1:21:24So be careful with the bone.
1:21:24 > 1:21:28It is really important that you buy this natural smoked haddock.
1:21:28 > 1:21:33Much better in flavour than the yellow stuff.
1:21:33 > 1:21:38It is funny, because when you go 50/50 it almost sounds like there should be a lot of fish in there.
1:21:38 > 1:21:42But when you put it all together it just seems to disappear.
1:21:42 > 1:21:44But with this fish cake in particular
1:21:44 > 1:21:46what I don't do is try to flake it too much.
1:21:46 > 1:21:50So often with fishcakes there is machine and stuff like that.
1:21:50 > 1:21:53How do you make sure there is definitely no bones in that?
1:21:53 > 1:21:55There are only bones in the large bit which is here.
1:21:55 > 1:21:58This bit there are no bones.
1:21:58 > 1:22:01So you don't need to mash all that bit, checking?
1:22:01 > 1:22:05No, not the bottom part, really.
1:22:05 > 1:22:08Then we literally pop this in with our shallot
1:22:08 > 1:22:09which we have got here.
1:22:09 > 1:22:13You don't have to use eggs and bits and pieces like that.
1:22:14 > 1:22:18You know, I think a lot of girls viewing at home will just
1:22:18 > 1:22:20think you are barking mad.
1:22:20 > 1:22:25- Really?- That girl doesn't like chocolate?! Any chocolate!
1:22:25 > 1:22:29I do like nice chocolate.
1:22:29 > 1:22:33But what I call nice chocolate is what most people call children's chocolate.
1:22:33 > 1:22:35- A comfort thing.- Yes!
1:22:35 > 1:22:38Connoisseurs' chocolate is 99% cocoa, really.
1:22:38 > 1:22:41- I know.- It is really very bitter.
1:22:41 > 1:22:43- Very good for you, they say. - Good for your heart.
1:22:43 > 1:22:45- Supposed to be a great antioxidant. - It is.
1:22:45 > 1:22:48But then nasty chocolate is meant to be good for you.
1:22:48 > 1:22:51I have got to say, I think it is really...
1:22:51 > 1:22:54Maybe when I get much older I will be able to eat that.
1:22:54 > 1:22:57I've made myself eat olives so maybe I will be able to persuade myself.
1:22:57 > 1:23:04Maybe. We are going to bring all this mixture together and season it.
1:23:04 > 1:23:07So that has got capers, gherkins, hard-boiled eggs.
1:23:07 > 1:23:11- Quite a lot of salt that you cook with.- I think so.
1:23:11 > 1:23:13Seasoning in general,
1:23:13 > 1:23:17chefs predominantly put more seasoning in than people do at home.
1:23:17 > 1:23:21There is always really the taste of nothing in everything I cook.
1:23:21 > 1:23:23It tastes really disgusting and bland
1:23:23 > 1:23:26and everyone has to cover it in salt and pepper.
1:23:26 > 1:23:29And that's because I'm a bit scared about putting too much seasoning in.
1:23:29 > 1:23:32I think it is the salt that you use as well.
1:23:32 > 1:23:34This particular salt here is sea salt.
1:23:34 > 1:23:36It has got a totally different flavour to table salt.
1:23:36 > 1:23:40That is the problem with adding salt to people's diets,
1:23:40 > 1:23:44table salt is very differently flavoured to this.
1:23:44 > 1:23:46I am going to be more confident with my salt from now on.
1:23:46 > 1:23:54We will mould these up. These boys like cakes, I like mine into balls.
1:23:54 > 1:23:58So we will mould these into balls and then flour, egg,
1:23:58 > 1:24:00breadcrumbs, going to go in there.
1:24:00 > 1:24:04Meanwhile, over here, I'm going to get our little beurre blanc on the go.
1:24:04 > 1:24:06Very simple, this.
1:24:06 > 1:24:11Shallot, this is a French classic sauce that comes from Nantes.
1:24:11 > 1:24:14Traditionally served with green vegetables,
1:24:14 > 1:24:18the very first sauce that I learnt whilst cooking in France.
1:24:18 > 1:24:22- It is white wine...- It has kind of gone out of fashion a little bit.
1:24:23 > 1:24:26I think so. White wine and a touch of vinegar.
1:24:28 > 1:24:31It is a very traditional sauce.
1:24:31 > 1:24:34- It is still delicious. - It has gone a bit out of fashion
1:24:34 > 1:24:37but like you said it is absolutely delicious.
1:24:37 > 1:24:40We're going to soften this slightly.
1:24:40 > 1:24:46Again, why I think it has gone out of fashion, is butter.
1:24:46 > 1:24:47Lots of butter.
1:24:47 > 1:24:51If you continually add butter to this it will thicken up.
1:24:52 > 1:24:58See the amount of butter that I am adding? It is a lot of butter.
1:24:58 > 1:25:03So it is roughly about four to six ounces of butter.
1:25:03 > 1:25:06- That looks delicious! - That is going to go in there.
1:25:06 > 1:25:10You just keep adding it and adding it and then it starts to thicken up.
1:25:10 > 1:25:12- You do this off the heat. - I was just noting that.
1:25:12 > 1:25:16So there is enough in there to melt it?
1:25:16 > 1:25:21All you are doing is getting hardly any heat in the pan,
1:25:21 > 1:25:24it is in the wine and the vinegar and the shallot.
1:25:24 > 1:25:28Just to soften it, and gradually add the butter like that.
1:25:28 > 1:25:32And it starts to come together as a sauce. As easy as that.
1:25:32 > 1:25:36- Got to be good. - Now we need some chopped chives.
1:25:36 > 1:25:42- I can do those for you.- The fish cakes, you've got them there?
1:25:42 > 1:25:45What you can do is either cook these as they are,
1:25:45 > 1:25:49Mr Rankin thinks they are better cooked like that.
1:25:49 > 1:25:51Or you can pop them in the fridge.
1:25:51 > 1:25:53I just think the taste changes a little bit.
1:25:53 > 1:25:56When you put them in the fridge... to me, they sparkle with flavour
1:25:56 > 1:25:59when they had never seen the fridge before.
1:25:59 > 1:26:02And once you put them in the fridge the flavour of the fish
1:26:02 > 1:26:04changes a little bit. It gets more fishy, almost.
1:26:06 > 1:26:10Over here we are going to do our garnish for this.
1:26:10 > 1:26:13We've got spinach, and this is watercress.
1:26:13 > 1:26:16You put spinach and watercress together.
1:26:16 > 1:26:18I have not seen watercress like that before.
1:26:18 > 1:26:21- This is the new trendy watercress. - Can I have a taste?- Yeah.
1:26:21 > 1:26:26Have a bit of that one. There you go. A little bit of black pepper.
1:26:28 > 1:26:33Again, the salt. Season that beurre blanc for me. Thank you.
1:26:33 > 1:26:36- We just soften this down. - Whack the chives in.
1:26:36 > 1:26:39Yes, whack the chives in. I love watercress in here.
1:26:39 > 1:26:43That just all looks so easy. But I know what a disaster that would be if I did it.
1:26:43 > 1:26:45I am coming to your house!
1:26:45 > 1:26:48I love watercress because it has a nice peppery taste.
1:26:48 > 1:26:53And it is quite unusual when you actually do it.
1:26:53 > 1:26:56The idea is we take our watercress there
1:26:56 > 1:27:00and if you just pan fry it. You never ever boil spinach.
1:27:00 > 1:27:03- You must pan fry it.- Because it goes a bit soggy.- Horrible taste.
1:27:03 > 1:27:11And we've got here our fishcakes. These have taken about five minutes.
1:27:11 > 1:27:13You want the fryer not too hot otherwise
1:27:13 > 1:27:15they will brown to quickly.
1:27:15 > 1:27:23The idea is we grab that sauce. This is our beurre blanc.
1:27:23 > 1:27:27- Which is, like I said... - That looks so good.- There you go.
1:27:27 > 1:27:31Sit that on there, grab some knives and forks guys and you can dive in.
1:27:31 > 1:27:35Do you want to bring over the glasses, guys? There we go.
1:27:36 > 1:27:41I know it is going to be delicious. You can see it is delicious. Lovely.
1:27:41 > 1:27:45But it is that amount of fish. Don't think you're going to get any, guys!
1:27:45 > 1:27:47That's the thing.
1:27:47 > 1:27:51Have a glass of wine instead! Happy with that?
1:27:51 > 1:27:55- Oh my goodness that is...- Delicious, and our butter sauce is wonderful.
1:27:55 > 1:27:58What a shame they're all having to watch it and not eat it!
1:28:02 > 1:28:05I, for one, can't believe she did not want me to make that dessert.
1:28:05 > 1:28:07But at least she got what she wanted.
1:28:07 > 1:28:09Well, that is all the recipes we have got time for today.
1:28:09 > 1:28:11If you have been inspired to cook Sunday lunch
1:28:11 > 1:28:15or an indulgent treat, then all the recipes are on our website,
1:28:15 > 1:28:18bbc.co.uk/recipes.
1:28:18 > 1:28:21There are so many to choose from so get cooking.
1:28:21 > 1:28:25Come back for more great recipes next week at 10 o'clock on BBC2.
1:28:25 > 1:28:29I will have more fabulous dishes from the Saturday Kitchen library.
1:28:29 > 1:28:31Have a great day and enjoy the rest of your weekend.