0:00:00 > 0:00:02Good morning. There's a feast of fabulous food coming right up
0:00:02 > 0:00:05in today's Best Bites.
0:00:26 > 0:00:29Welcome to the show. We've got a great selection of Saturday Kitchen recipes
0:00:29 > 0:00:31from the archives for you this morning.
0:00:31 > 0:00:34The prosciutto wrapped lamb cutlets with green beans
0:00:34 > 0:00:37from Australian domestic goddess, Donna Hay.
0:00:37 > 0:00:40Michel Roux Snr shares one of his spectacular dishes,
0:00:40 > 0:00:43the scallops with mushrooms, topped with mashed potato and cheese.
0:00:43 > 0:00:45Simply brilliant.
0:00:45 > 0:00:48Galton Blackiston serves Michelin starred classic cooking
0:00:48 > 0:00:49at his Norfolk hotel.
0:00:49 > 0:00:52This loin of venison in puff pastry with Savoy cabbage
0:00:52 > 0:00:56he cooked for us shows why Galton is Norfolk's finest.
0:00:56 > 0:00:59And Sherlock star actress Lara Pulver faced her food heaven
0:00:59 > 0:01:00or food hell.
0:01:00 > 0:01:03It was pan-fried salmon with green chilli
0:01:03 > 0:01:05and bean salad for Food Heaven,
0:01:05 > 0:01:07or a banana and custard tart with sauteed bananas
0:01:07 > 0:01:09lined up for Food Hell.
0:01:09 > 0:01:11Find out what she gets at the end of the show.
0:01:11 > 0:01:14So, let's get things started today with a spicy game recipe
0:01:14 > 0:01:16from the brilliant Vivek Singh.
0:01:16 > 0:01:19- Good to have you on the show.- Good to be here.- Great that you're here.
0:01:19 > 0:01:23Now, this dish. Intriguing ingredients, first of all.
0:01:23 > 0:01:25Some of which people probably haven't seen before.
0:01:25 > 0:01:27But this obviously they have.
0:01:27 > 0:01:29Partridges, of course, are quintessentially British.
0:01:29 > 0:01:31Fantastic, in season.
0:01:31 > 0:01:33It is a great game to work with.
0:01:33 > 0:01:36It is the spicing and flavouring which is unique.
0:01:36 > 0:01:39This is a recipe which has been inspired by the nomadic tribes
0:01:39 > 0:01:41of north-west frontier cuisine in Pakistan.
0:01:41 > 0:01:43Obviously, there is no game any more,
0:01:43 > 0:01:46there is no hunting any more in that part of the world.
0:01:46 > 0:01:48Do you think that's because of the British?
0:01:48 > 0:01:50- That's because of my forefathers, really.- Is it?
0:01:50 > 0:01:53I'm from the Rajput family, the warrior princes,
0:01:53 > 0:01:56who just go out and indiscriminately hunt and shoot
0:01:56 > 0:01:57and left nothing there.
0:01:57 > 0:02:02- Right.- And now I'm here to make sure there's nothing left in Britain.
0:02:02 > 0:02:05OK, so we've got the partridge. What else have we got here?
0:02:05 > 0:02:09Some of the ingredients, this cheese, this is for you, Katherine.
0:02:09 > 0:02:12We'll do a little paneer cheese, grilled paneer cheese for you
0:02:12 > 0:02:15because you're a vegetarian, and I will serve it with the quinoa,
0:02:15 > 0:02:17as we said earlier.
0:02:17 > 0:02:22The partridge is marinated in ginger and garlic paste, yoghurt,
0:02:22 > 0:02:26peanuts, dried mango and cumin, malt vinegar and salt.
0:02:26 > 0:02:29You get on with that, I'll chop the onions and the tomatoes
0:02:29 > 0:02:32and bits and pieces. We're going to serve that with quinoa,
0:02:32 > 0:02:34which is something that people will say
0:02:34 > 0:02:37is one of those trendy ingredients, that people steer clear of.
0:02:37 > 0:02:41They hear about it but think, "I don't know what to do with it,"
0:02:41 > 0:02:43and it's this stuff here.
0:02:43 > 0:02:44Yeah, it is incredible.
0:02:44 > 0:02:46I only came across this less than a year ago.
0:02:46 > 0:02:48I thought I knew a lot about food.
0:02:48 > 0:02:52Considering that quinoa has been around for 6,000 years,
0:02:52 > 0:02:56- the Incas actually considered it the mother of all grains. - Have you tried it? Never tried it.
0:02:56 > 0:03:00The spelling would confuse you. If you pronounce it properly,
0:03:00 > 0:03:02- it's 'ki-na-wah'. - 'Ki-na-wah', yeah. It's weird.
0:03:02 > 0:03:06It's available. You can get it in the supermarkets so it is around.
0:03:06 > 0:03:07But the secret is to soak it.
0:03:07 > 0:03:09The secret is to soak it
0:03:09 > 0:03:11so it gets rid of the saponins
0:03:11 > 0:03:15and the slight bitterness that it may have otherwise.
0:03:15 > 0:03:18But just soak it. It's quite simple.
0:03:18 > 0:03:20If you soak it long enough,
0:03:20 > 0:03:23it germinates in two to four hours, which is...
0:03:23 > 0:03:26- which is great.- But then you got to boil it, don't you?
0:03:26 > 0:03:27You don't necessarily have two.
0:03:27 > 0:03:30If you're going to have it just as a salad, in a cold salad,
0:03:30 > 0:03:33you don't need to boil it.
0:03:33 > 0:03:36Right, you've used the scissors for that cos it's much easier.
0:03:36 > 0:03:40The shears, the poultry shears, is really good for this.
0:03:40 > 0:03:43Now, this is the dressing. This is what...
0:03:43 > 0:03:46this is the dressing with the partridge
0:03:46 > 0:03:48but also with the cheese as well.
0:03:48 > 0:03:51- Explain to us what's in there. Is that yoghurt-based?- Yes, it is.
0:03:51 > 0:03:54It's predominantly yoghurt and ginger-garlic paste.
0:03:54 > 0:03:58Traditionally, very effective way to prevent the meat from going dry.
0:03:58 > 0:04:01And the marinades work really well.
0:04:02 > 0:04:06Because otherwise in the intense heat of the tandoor, if you put something
0:04:06 > 0:04:10straight up, it's very likely that you'll end up burning it in no time.
0:04:10 > 0:04:12- Right.- The yoghurt not only flavours,
0:04:12 > 0:04:16cos the acid breaks down the meat, but it protects the outside flesh.
0:04:16 > 0:04:19- So you can use it for fish and stuff as well, right?- Yeah.
0:04:19 > 0:04:23- Absolutely.- But it's something that is not something with meat
0:04:23 > 0:04:25but you can do this with fish.
0:04:25 > 0:04:31- I've seen it.- Most of tandoori marinades, actually, do take...
0:04:31 > 0:04:36- do take yoghurt in them. - So, plenty of ginger.- Yep.
0:04:36 > 0:04:40Ginger and garlic paste, peanuts, cumin, malt vinegar.
0:04:41 > 0:04:47Salt, sugar. It's just a really nice marinade.
0:04:47 > 0:04:48And it tenderises, flavours,
0:04:48 > 0:04:51and protects the meat all at the same time.
0:04:51 > 0:04:53And, peanuts, are they sort of normal
0:04:53 > 0:04:56in your, sort of, cooking?
0:04:56 > 0:04:57Yes, they are very, very normal.
0:04:57 > 0:04:59We use peanuts in very different forms.
0:04:59 > 0:05:01We use them to thicken sources,
0:05:01 > 0:05:04to texturise, as I'm going to do now in this dish.
0:05:04 > 0:05:07I'm going to add a little bit of vegetable oil.
0:05:07 > 0:05:09I've had something similar to this with monkfish.
0:05:09 > 0:05:12The yoghurt does make an amazing dressing.
0:05:12 > 0:05:16- It does and it adds acidity. - You mentioned the tandoor oven.
0:05:16 > 0:05:19Is that... Cos you're always busy, not just in this restaurant,
0:05:19 > 0:05:21- but you're opening another restaurant.- I am.
0:05:21 > 0:05:25I am indeed opening up another restaurant in Liverpool Street
0:05:25 > 0:05:27in a couple of weeks time, 12th November.
0:05:27 > 0:05:29This is the tandoor that makes it special?
0:05:29 > 0:05:32One of the features about the restaurant is that it has
0:05:32 > 0:05:35a tandoor grill and bar in the centre of the restaurant.
0:05:35 > 0:05:36Which...
0:05:36 > 0:05:40Can I just ask you to marinade that for me and put it on skewers?
0:05:40 > 0:05:43And I'm going to use my fingers and hands to just smear the partridges.
0:05:44 > 0:05:48- This is the centrepiece of the restaurant, isn't it?- It is.
0:05:48 > 0:05:51It's just to encourage interaction.
0:05:51 > 0:05:56Pretty much, it's so flexible as a concept that guests can come in
0:05:56 > 0:05:59and pretty much create their bespoke dining experience.
0:05:59 > 0:06:02And that's something we're very excited about,
0:06:02 > 0:06:03because I think that's something
0:06:03 > 0:06:06which is lacking in the space we operate in.
0:06:06 > 0:06:07Right, I've got that one.
0:06:07 > 0:06:10Also people have just missed that, you've crushed the peanuts in there?
0:06:10 > 0:06:13Yes, some crushed peanuts from the mortar and pestle
0:06:13 > 0:06:15which has gone into it.
0:06:15 > 0:06:19- What's the idea of yoghurt and cheese?- Yoghurt and cheese?
0:06:19 > 0:06:21You've got cheese, you've got yoghurt on the outside.
0:06:21 > 0:06:25Is that to protect it and give it a coating, like, crispy coating?
0:06:25 > 0:06:28It is actually flavouring it because the cheese itself is quite bland.
0:06:28 > 0:06:29It's...
0:06:29 > 0:06:33It's a bit like Cheddar, but it doesn't melt.
0:06:33 > 0:06:36- Right. So Indian cheese... - Is bland. There you go.
0:06:36 > 0:06:40This is his first dish, he's just come on. Right, OK.
0:06:40 > 0:06:44I've got my cheese here. What do we do? Bake this in the oven?
0:06:44 > 0:06:46Bake this in the oven for a few minutes
0:06:46 > 0:06:47and then we will finish it off.
0:06:47 > 0:06:50This has been in here for how long, roughly, in the oven?
0:06:50 > 0:06:53It's been in the oven for five minutes.
0:06:53 > 0:06:55This goes on the grill with the cheese.
0:06:55 > 0:06:58I'm going to turn that up a bit. That's that one.
0:06:58 > 0:07:03- I'll keep my eye on it. Right, now. - This is the quinoa now.
0:07:05 > 0:07:09Just a tiny bit of red chillies, dried red chillies.
0:07:09 > 0:07:12And they just release their flavours into the oil.
0:07:12 > 0:07:13SIZZLES
0:07:13 > 0:07:16- Those curry leaves?- Yes, curry leaves and mustard seeds,
0:07:16 > 0:07:18which are pretty much the basic...
0:07:18 > 0:07:21I was watching your dish the last time you were on,
0:07:21 > 0:07:24and I tried it at home, and I made a complete mess of it, to be honest.
0:07:24 > 0:07:26It's me, I think.
0:07:26 > 0:07:29One thing about Indian food, it fascinates me,
0:07:29 > 0:07:32because they just throw in, loads of different things in there,
0:07:32 > 0:07:35but you can never try and replicate it.
0:07:35 > 0:07:40You know what, I have an idea. If you try to replicate these things...
0:07:40 > 0:07:43- Buy your book? - Buy the new book, yeah. LAUGHTER
0:07:43 > 0:07:47We've just come up with a book which combines the best of curry,
0:07:47 > 0:07:49classic and contemporary altogether,
0:07:49 > 0:07:52so you can have find dishes like partridges and game,
0:07:52 > 0:07:57which otherwise you wouldn't come across in curry books.
0:07:57 > 0:08:00But why do you think that people expect a recipe to work
0:08:00 > 0:08:01the first time,
0:08:01 > 0:08:04yet a concert pianist plays a piece of music will always make mistakes?
0:08:04 > 0:08:05Why can't you just...
0:08:05 > 0:08:09you've got to keep on cooking recipes and get your own feel for it, don't you?
0:08:09 > 0:08:11Trust me, it tasted that bad I just gave up.
0:08:11 > 0:08:12LAUGHTER
0:08:12 > 0:08:15It's much cheaper to go to his restaurant.
0:08:15 > 0:08:17Anyway, we've got the tomatoes in here as well.
0:08:17 > 0:08:20- You just want these finely chopped up?- Yes, finely chopped up.
0:08:20 > 0:08:24I've got the curry leaves mustard seeds, onions all going in.
0:08:24 > 0:08:26The quinoa itself over there,
0:08:26 > 0:08:29we've with cooked that in just a little bit of boiling salted water?
0:08:29 > 0:08:32Boiling salted water for 12-15 minutes.
0:08:32 > 0:08:35The only thing to take care with quinoa is you will enjoy it
0:08:35 > 0:08:39a lot more when you cook it al dente, like risotto.
0:08:39 > 0:08:40SIZZLES
0:08:40 > 0:08:43There's no point cooking it completely.
0:08:43 > 0:08:45Coriander going in there, too.
0:08:45 > 0:08:48I'm going to take out the partridge cos this is ready.
0:08:48 > 0:08:51You can finish it off under the grill to keep it nice and coloured.
0:08:51 > 0:08:53Why aren't you using the leaves?
0:08:53 > 0:08:56I like the flavours...the flavour of stem.
0:08:56 > 0:08:59I think it's much more intense and it adds a nice texture.
0:09:00 > 0:09:05- You can cook the stalks, can't you? - You can and we leave them to finish.
0:09:05 > 0:09:06Yeah.
0:09:07 > 0:09:08You go this...
0:09:10 > 0:09:13Looking good? Right. And then we've got the quinoa in here.
0:09:16 > 0:09:18- Like you say, you can have this cold, hot?- Yep.
0:09:18 > 0:09:19Pour that through it.
0:09:21 > 0:09:23- That'll be brilliant. - That'll be plenty.
0:09:23 > 0:09:26It's one ingredient that people should try, this quinoa,
0:09:26 > 0:09:28people often are a bit wary of it. Like I said,
0:09:28 > 0:09:32you can get it in supermarkets, it is around.
0:09:32 > 0:09:34It's like couscous. You treat in the same way.
0:09:34 > 0:09:36You cook it exactly the same way as you would cook
0:09:36 > 0:09:38couscous or semolina.
0:09:38 > 0:09:41There is a traditional southern Indian dish for the semolina,
0:09:41 > 0:09:44upma, which is what this is derived from.
0:09:44 > 0:09:47And the texture and the flavours just work wonderfully with it.
0:09:47 > 0:09:49There you go, you can pop it on the plate now.
0:09:49 > 0:09:51And I'll grab our cheese for Katherine.
0:09:51 > 0:09:54Now I know, Katherine, you're not a big fan of spicy food.
0:09:54 > 0:09:56I love spicy food but I just can't have it
0:09:56 > 0:09:58the night before I'm singing.
0:09:58 > 0:10:00- Are you singing tomorrow? - No.- That's good.
0:10:02 > 0:10:04So, that combined with bland cheese I think you'd walk.
0:10:05 > 0:10:07That's hot.
0:10:07 > 0:10:11That's because it's been in the oven. It's called cooking, James.
0:10:11 > 0:10:14There you go, a bit of that.
0:10:14 > 0:10:15A few bits of coriander.
0:10:15 > 0:10:17- You happy with that? - Yes, absolutely.
0:10:17 > 0:10:20A little bit of that over the top. Remind us of what that is again?
0:10:20 > 0:10:23It's chargrilled partridge with peanuts and dried mango,
0:10:23 > 0:10:26- served with a curry leaf and tomato quinoa.- And the cheese.
0:10:26 > 0:10:27And that is the paneer cheese,
0:10:27 > 0:10:30chargrilled with peanuts and dried mangoes,
0:10:30 > 0:10:32- exactly the same way. - Easy as that, the man's a genius.
0:10:37 > 0:10:39He's a genius, but he makes more mess
0:10:39 > 0:10:40than anybody else on Saturday Kitchen.
0:10:40 > 0:10:43But, there we go. Right, over here.
0:10:43 > 0:10:45Now, Katherine, you can dive into that one.
0:10:45 > 0:10:49See what you think of that. Then, guys, you get the partridge.
0:10:51 > 0:10:54- Dive in, tell us what do you think. - Smells fantastic.
0:10:54 > 0:10:56- You've never tried this before?- No.
0:10:56 > 0:10:59Didn't bode well at the start with the bland cheese business but...
0:11:01 > 0:11:02Tell us what do you think of that.
0:11:04 > 0:11:07If people can't get partridge, and bits and pieces,
0:11:07 > 0:11:09- chicken could work. - Chicken or guineafowl.
0:11:09 > 0:11:12Guineafowl is actually better than chicken, I'd recommend.
0:11:12 > 0:11:16- It's really good.- Is it OK? - It's lovely.- Happy?- Mm.
0:11:16 > 0:11:19Partridge is fantastic and that marinade just helps it.
0:11:19 > 0:11:21They're cooked perfectly in nine minutes.
0:11:21 > 0:11:24Five minutes in the oven, couple of minutes on the grill. Beautiful.
0:11:28 > 0:11:30Coming up, I'll be preparing an aubergine gratin
0:11:30 > 0:11:33with tomato sauce for actress Linda Bellingham but, first,
0:11:33 > 0:11:36here's Rick Stein meeting one of his food heroes.
0:11:45 > 0:11:49James Whelan's butchers in Clonmel is not what I'd been expecting.
0:11:49 > 0:11:52I suppose I'm always looking for old-fashioned butchers
0:11:52 > 0:11:56with wooden blocks, sawdust and great chimes of beef
0:11:56 > 0:11:59and ruddy-faced butchers, podgy with sausage.
0:11:59 > 0:12:03But Pat Whelan, who's taken over the business, is not just
0:12:03 > 0:12:07a successful butcher - he's a farmer as well.
0:12:07 > 0:12:10And although he runs a pretty slick operation here,
0:12:10 > 0:12:13it's all about good, local produce.
0:12:13 > 0:12:17In this area, we're trusted, and it's built over generations.
0:12:17 > 0:12:19I'm fifth-generation in the business.
0:12:19 > 0:12:22And it's that element of trust, that whole transparency,
0:12:22 > 0:12:26it's evident to the people of this area what we do in the area.
0:12:26 > 0:12:30It's tangible, we're tangible, and that's what people want nowadays.
0:12:30 > 0:12:34They want safe, healthy, properly produced low-density, eco-friendly.
0:12:34 > 0:12:36That's what people want.
0:12:36 > 0:12:40Now, I'm making a dish with a real Irish flavour, which is steak,
0:12:40 > 0:12:42Guinness and oyster pie.
0:12:42 > 0:12:46So I've just cubed the beef into good inch to inch-and-a-half pieces,
0:12:46 > 0:12:49and then lightly dusting it in flour before frying.
0:12:52 > 0:12:55You don't always have to sear the meat when you make a pie
0:12:55 > 0:12:57but in this case I think it's important
0:12:57 > 0:13:00in order to get a really dark and rich colour.
0:13:00 > 0:13:03It makes such a difference to the finished look.
0:13:03 > 0:13:07Once it's browned, take it out of the pan and take a little butter
0:13:07 > 0:13:10and fry off the onions until they are soft and brown, too,
0:13:10 > 0:13:12and add a little salt.
0:13:13 > 0:13:17So, those onions are nice and brown and glistening.
0:13:17 > 0:13:20So I need to pour the beef back in again now.
0:13:20 > 0:13:24The reason for splitting them up is so that you don't overload
0:13:24 > 0:13:27the pie and everything has a chance to brown well.
0:13:27 > 0:13:31Next, I'm going to add some stout, half a pint of stout.
0:13:31 > 0:13:34And half a pint of good beef stock.
0:13:35 > 0:13:39Now some mushrooms, just a whole bowl of button mushrooms.
0:13:41 > 0:13:46And a bouquet garni. And now some Worcester sauce.
0:13:46 > 0:13:49About two tablespoons but you don't need to be too precise.
0:13:49 > 0:13:52Quite a lot of it, really.
0:13:52 > 0:13:54And now some salt, about a teaspoon and a half.
0:13:54 > 0:13:57And lots and lots of black pepper,
0:13:57 > 0:14:00about 40 turns of the black pepper mill.
0:14:01 > 0:14:04That's good. Now, put a lid on there
0:14:04 > 0:14:07and leave it to simmer away very gently,
0:14:07 > 0:14:10about an hour or so.
0:14:14 > 0:14:18So, you can see that's really nice, dark colour which I was looking for.
0:14:18 > 0:14:21Deep, deep brown. The mushrooms are cooked right down.
0:14:21 > 0:14:23And look at that sauce.
0:14:23 > 0:14:26It's a really nice sort of viscous, a word I'm very fond of.
0:14:26 > 0:14:28And, finally, to shuck the oysters.
0:14:28 > 0:14:31Now this is the occasion when because I'm doing this on TV, I will
0:14:31 > 0:14:35stick myself in my hand, or I'll graze my knuckles on the oyster
0:14:35 > 0:14:37shells, or I'll break the oyster shell in half
0:14:37 > 0:14:40and all the little filigree pieces of shell go into the oyster meat.
0:14:41 > 0:14:45Notice that all the precious liquor from the oyster goes in as well,
0:14:45 > 0:14:48giving a nice saltiness to the gravy in the pie.
0:14:49 > 0:14:51Give it all a gentle stir.
0:14:51 > 0:14:56And pop one of those little ceramic gizmos into the middle.
0:14:56 > 0:14:58Seal the edge with some beaten egg
0:14:58 > 0:15:01and put a puff pastry top over the lot.
0:15:02 > 0:15:04I'm just crimping the edges here to make sure
0:15:04 > 0:15:09they seal together nicely and don't fall into the middle of the pie.
0:15:09 > 0:15:10Cross in the middle to let the steam out,
0:15:10 > 0:15:13and finally, brush with beaten egg.
0:15:15 > 0:15:21That goes in the hot oven for about 30-35 minutes, there we go.
0:15:22 > 0:15:26I'm just anticipating that coming out and cutting through the crust
0:15:26 > 0:15:30and getting the aroma of steak and oysters
0:15:30 > 0:15:34and I'll serve it with boiled potatoes, some spring cabbage
0:15:34 > 0:15:37and maybe a glass of stout.
0:15:37 > 0:15:39We used to do this in the early days of the restaurant
0:15:39 > 0:15:43but with only one or two oysters, because they were so expensive.
0:15:43 > 0:15:46You need lots for the flavour to come through.
0:15:50 > 0:15:54I could have made this series in England, Scotland and Wales,
0:15:54 > 0:15:56but I felt I had to come to Ireland.
0:15:56 > 0:15:58I've just got this slight worry in talking
0:15:58 > 0:16:01to about 30-40 farmers about travels in Britain,
0:16:01 > 0:16:06that they don't really feel they're getting any help from politicians.
0:16:06 > 0:16:10Over here, I think it's different. Do you know what I think?
0:16:10 > 0:16:14People in government over here understand the price of a pig.
0:16:15 > 0:16:17I've been coming to Cork for years.
0:16:17 > 0:16:20It's a great place for the craic, as they say.
0:16:20 > 0:16:23It feels old-fashioned but it's not.
0:16:23 > 0:16:27Normally my food heroes are cheesemakers, piemakers,
0:16:27 > 0:16:31brewers, beef-rearers, but this time it's not a person at all.
0:16:31 > 0:16:34It's a market, the English Market here in Cork,
0:16:34 > 0:16:37and it's the gastronomic heart of the city.
0:16:42 > 0:16:46When you talk to foodies anywhere, you mention Cork,
0:16:46 > 0:16:48they start talking about the English Market.
0:16:48 > 0:16:52To me, it's the most successful market in the whole
0:16:52 > 0:16:56of Britain and Ireland, and why is it successful?
0:16:56 > 0:17:01Mainly because there's none of what I call the cheap trainer syndrome.
0:17:01 > 0:17:05Those stores that sell nothing but cheap horrible footwear,
0:17:05 > 0:17:09or otherwise luggage shops.
0:17:09 > 0:17:12Here, it's all food and every time I come it's even more exciting
0:17:12 > 0:17:14and it all just works.
0:17:14 > 0:17:18It's theatre too, and the leading players are Paul and Pat O'Connell.
0:17:18 > 0:17:22I've been in the market since I've been knee high to a grasshopper.
0:17:22 > 0:17:25My mother was here before me. It's a family tradition.
0:17:25 > 0:17:28It's a wonderful market, absolutely superb.
0:17:28 > 0:17:31You've been around, you've seen the wonderful array of stuff -
0:17:31 > 0:17:34cheeses, fish is obviously as good as you get anywhere in Europe.
0:17:34 > 0:17:37We're lucky in the sense we've got Castletownbere next to us
0:17:37 > 0:17:39which is a major fishing port.
0:17:39 > 0:17:42It's gone back to basics, it's gone back to quality food,
0:17:42 > 0:17:45which to me is what the market was always about.
0:17:45 > 0:17:48- It is the heart of Cork City. - Every time I come here, it's busier.
0:17:48 > 0:17:53- That's so exciting.- We're still not making any money, Rick!
0:17:53 > 0:17:55LAUGHTER
0:17:56 > 0:17:59They're so funny, those boys. They really are a tonic.
0:17:59 > 0:18:02Rubbing shoulders with the relative newcomers to the markets,
0:18:02 > 0:18:05the chillies, the olives, and the foccaccias,
0:18:05 > 0:18:08are the old fashion staples for which Cork is famous -
0:18:08 > 0:18:09tripe, for instance.
0:18:09 > 0:18:12more popular here than any place I've been to.
0:18:12 > 0:18:15And this sausage made with lamb's blood called drisheen
0:18:15 > 0:18:18has got an extremely soft texture like set custard.
0:18:21 > 0:18:24The reason why the people round here love offal so much
0:18:24 > 0:18:29stems from here, the deep-water dock at Cobh just outside the city.
0:18:29 > 0:18:32They exported enormous amounts of salt beef and salt pork
0:18:32 > 0:18:36to the British Empire but they couldn't pickle the offal,
0:18:36 > 0:18:40so that got used as wages for the slaughterhouse workers.
0:18:40 > 0:18:42This is the famous corned beef.
0:18:42 > 0:18:45They used to favour the fattier cuts like brisket
0:18:45 > 0:18:48but topside is more popular these days.
0:18:48 > 0:18:51What about this spiced beef? What's that spiced with?
0:18:51 > 0:18:55Spiced beef, initially it goes through the same process
0:18:55 > 0:18:58as corning beef and then it's put into a wet spice barrel
0:18:58 > 0:19:02for maybe a week, then it's dried spice. Various spices.
0:19:02 > 0:19:06Nutmeg, ginger, cinnamon. It's traditionally a Christmas dish.
0:19:06 > 0:19:09A lot of people think that corned beef comes from America
0:19:09 > 0:19:10but it doesn't, does it?
0:19:10 > 0:19:13It went there from Ireland originally.
0:19:13 > 0:19:17- Can you get corned beef and cabbage in restaurants around here?- You can.
0:19:17 > 0:19:19The restaurant upstairs, the Farmgate Cafe,
0:19:19 > 0:19:22take some off us every week and maybe two days a week,
0:19:22 > 0:19:24they have it on their menu.
0:19:24 > 0:19:27- Do you know if they've got it today? - It's not on today.
0:19:27 > 0:19:30- They've Irish stew on today. - That'll do!
0:19:30 > 0:19:35This is corned beef and cabbage, one of Ireland's best-known dishes
0:19:35 > 0:19:37and a real favourite of mine
0:19:37 > 0:19:41because it relies on really good raw materials simply cooked.
0:19:41 > 0:19:43Unlike the corned beef that we know in England
0:19:43 > 0:19:47which comes in tins and is all jumbled up and pressed,
0:19:47 > 0:19:51this is actually corned beef which is more like ham.
0:19:51 > 0:19:53I'm just studding some onions here.
0:19:53 > 0:19:57I'm going to add a few flavouring vegetables to the water
0:19:57 > 0:20:00I'm going to cook the corned beef in.
0:20:03 > 0:20:06One other little bit of information here -
0:20:06 > 0:20:09corned beef doesn't mean anything to do with corn.
0:20:09 > 0:20:12It just refers to the sizes of the coarse salt
0:20:12 > 0:20:16they used to salt the beef with which looked a bit like corn.
0:20:16 > 0:20:19There you go, I've put some bay leaves in there
0:20:19 > 0:20:26and a few peppercorns. Plenty of water just to cover this.
0:20:29 > 0:20:33I'll just bring it to the boil, skim it and then leave it to simmer
0:20:33 > 0:20:38for several hours until it's tender and lovely.
0:20:40 > 0:20:43Just at the end of simmering the corned beef,
0:20:43 > 0:20:45I add the vegetables I'm going to serve with it.
0:20:45 > 0:20:47First, potatoes and carrots,
0:20:47 > 0:20:50and after they've had a chance to cook for 10 minutes or so
0:20:50 > 0:20:53and take on the flavour of the stock, add the cabbage.
0:20:55 > 0:20:57A hispi cooks very quickly.
0:20:57 > 0:21:01I just drop those in literally minutes before everything is done
0:21:01 > 0:21:03and take it off the heat.
0:21:03 > 0:21:05This is what I call a no-faff dish,
0:21:05 > 0:21:08because everything's cooked in the same pot
0:21:08 > 0:21:10and it's great if you've got loads of people.
0:21:10 > 0:21:13So often I plan things far too complicated,
0:21:13 > 0:21:17have a couple of glasses and then everything gets spoiled.
0:21:17 > 0:21:19This is a no-spoil dish.
0:21:19 > 0:21:23Look at that, how succulent it is.
0:21:23 > 0:21:26So different from the tin variety.
0:21:26 > 0:21:30This represents the very best of what this country has to offer.
0:21:32 > 0:21:34One more thing, I don't thicken the stock.
0:21:34 > 0:21:37This is not an English gravy
0:21:37 > 0:21:41but a refreshing well-flavoured broth which moistens the meat.
0:21:47 > 0:21:51Upstairs in Cork Market is this magnificent cafe.
0:21:51 > 0:21:52I don't know about you
0:21:52 > 0:21:55but going around markets makes me very hungry indeed,
0:21:55 > 0:21:59and this is the perfect place to sample what you've just seen.
0:22:02 > 0:22:04This is tripe cooked in milk
0:22:04 > 0:22:08and then in a white sauce with onions and parsley
0:22:08 > 0:22:12and drisheen, which is a lamb's blood sausage.
0:22:12 > 0:22:16It sounds pretty grim but actually it's very delicate.
0:22:16 > 0:22:20I just think it's great you can come up here to this Farmgate Cafe
0:22:20 > 0:22:22and eat dishes like this and Irish stew
0:22:22 > 0:22:27and nice thick rashers of Irish bacon with some good liver.
0:22:27 > 0:22:30It just gives you a flavour of Cork.
0:22:40 > 0:22:43And if only all markets in Britain were as good as that one.
0:22:43 > 0:22:45If you don't live anywhere near Cork or don't have access
0:22:45 > 0:22:47to fantastic produce like Rick was trying,
0:22:47 > 0:22:51there's only one fail-safe way to get some of the best produce at home
0:22:51 > 0:22:52and that's grow your own.
0:22:52 > 0:22:55I've got some, each week, these are from my garden.
0:22:55 > 0:22:57- I'm impressed. - Aubergines, look at those.
0:22:57 > 0:23:00- Why is it this colour then? - They're just different plants.
0:23:00 > 0:23:03You've got a white one, dark one and a yellow one.
0:23:03 > 0:23:05Grown in my greenhouse.
0:23:05 > 0:23:08All the tomatoes are gone now because it's started to freeze over
0:23:08 > 0:23:10but basically, I'm going to make a simple little dish with this.
0:23:10 > 0:23:14First thing I'm going to do is cook the garlic in the pan.
0:23:14 > 0:23:18We're going to make a tomato sauce. Garlic, olive oil,
0:23:18 > 0:23:22plenty of olive oil. A can of tomatoes thrown straight in.
0:23:22 > 0:23:24That goes in there.
0:23:24 > 0:23:29Going to cook this down with a touch of sugar, some basil.
0:23:29 > 0:23:32Rip up the basil leaves, cook that for three or four minutes
0:23:32 > 0:23:37and that's going to be the basis of a similar sort of thing to lasagne
0:23:37 > 0:23:39but I'm going to make it with fresh aubergines.
0:23:39 > 0:23:41Stuff that with sultanas, pine nuts,
0:23:41 > 0:23:43mozzarella that's produced from Hampshire.
0:23:43 > 0:23:47This is amazing. They've got buffaloes roaming...
0:23:47 > 0:23:51- ..The Hampshire plains.- They have, genuinely they have. Absolutely.
0:23:51 > 0:23:54You've got two shows today, the Calendar Girls.
0:23:54 > 0:23:57How many years has it been going now? Couple of years now?
0:23:57 > 0:24:02Two years. We started in 2008 and I created the role of Chris
0:24:02 > 0:24:04which was played by Helen Mirren in the film.
0:24:04 > 0:24:08- Which is Miss...- October. - Miss October you are.
0:24:08 > 0:24:11In the calendar, she's by a fruit press.
0:24:11 > 0:24:15In the play, I say in the play I've made my costume out of
0:24:15 > 0:24:18- some garden twine and a few orchids. - And a few orchids.
0:24:18 > 0:24:20Is it based on the actual movie itself
0:24:20 > 0:24:22or have you adapted it a little bit more?
0:24:22 > 0:24:26Absolutely. What the play has which you can't do in the film,
0:24:26 > 0:24:29the film took them to America, which was what they did in fact,
0:24:29 > 0:24:33but you get much more of a sense of all the ladies of the WI.
0:24:33 > 0:24:36Helen Mirren and Julie Walters were very much the stars of the film
0:24:36 > 0:24:39whereas in this, we're all in the church hall together
0:24:39 > 0:24:42and you very much get that WI feel of lots of ladies.
0:24:42 > 0:24:46Anybody that doesn't know the story, explain what the story is then.
0:24:46 > 0:24:47It is extraordinary.
0:24:47 > 0:24:52Angela Knowles, as she now is, her husband John died of leukaemia.
0:24:52 > 0:24:57They all sat down, the rest of the ladies that she was at the WI with,
0:24:57 > 0:25:01and Trish Stewart, who was her closest friend, they decided...
0:25:01 > 0:25:07This was 2000, 1999, long before anybody thought of doing a calendar.
0:25:07 > 0:25:11- They decided to take their clothes off for this calendar.- As you do.
0:25:11 > 0:25:14When you think about it, coming from a small village in Rylstone,
0:25:14 > 0:25:18which is where they came from, and how it must have affected their families...
0:25:18 > 0:25:21I know my sons would have died if I'd said to them,
0:25:21 > 0:25:25I'm just go to pop up to the church hall and take my clothes off for a calendar.
0:25:25 > 0:25:28They had no idea. This was for the Yorkshire Show,
0:25:28 > 0:25:31sell a few calendars, make a few bob.
0:25:31 > 0:25:33They had no idea it was going to be the success of...
0:25:33 > 0:25:38And they've raised nearly £3 million, which is just phenomenal.
0:25:38 > 0:25:41And I think inspired a whole raft of women.
0:25:41 > 0:25:46When we the play, we play to 8,000 - 10,000 women a week
0:25:46 > 0:25:50who can't believe that we're taking our clothes off at our age.
0:25:50 > 0:25:54I can't believe I'm taking my clothes off at my age! It inspires people.
0:25:54 > 0:25:59So many women of a certain age become invisible, we all know that.
0:25:59 > 0:26:02Actually, I think it's how you go at life.
0:26:02 > 0:26:06You have to say, "I'm not going to be invisible, I'm going to get out there."
0:26:06 > 0:26:08It's a great story to it.
0:26:08 > 0:26:10Theatre's been in your blood, really,
0:26:10 > 0:26:12you've done a lot of theatre over your career.
0:26:12 > 0:26:14- Yes.- Obviously we know you from television,
0:26:14 > 0:26:16and you've done a few films as well?
0:26:16 > 0:26:21Yes, I've sadly never sort of... There aren't many films in England.
0:26:21 > 0:26:23Theatre's first love because it's live,
0:26:23 > 0:26:27and it's the one area actually as an actor that are in control.
0:26:27 > 0:26:29Where you're not edited.
0:26:29 > 0:26:31They can make you look very good on film,
0:26:31 > 0:26:33just by the director cutting you out.
0:26:33 > 0:26:36Is it more nerve-wracking in the theatre?
0:26:36 > 0:26:38I would always think it's much more nerve-wracking.
0:26:38 > 0:26:41Yes, it's much more, because it's live and you can't dry.
0:26:41 > 0:26:44You must know from this, cooking and talking.
0:26:44 > 0:26:47I'm terribly impressed that you can speak and cook at the same time!
0:26:47 > 0:26:49This is nothing.
0:26:49 > 0:26:51This is a walk in the park compared to a show that
0:26:51 > 0:26:54I normally do when I'm with you, and that's Loose Women.
0:26:54 > 0:26:57It is the most frightening thing I've ever done in my life.
0:26:57 > 0:27:01- No, no, no. Carol is quite scary. - You're all scary!
0:27:01 > 0:27:03It's very funny, a lot of men who come on,
0:27:03 > 0:27:07you look at them and they're all sitting with their hands in their laps like this,
0:27:07 > 0:27:10looking very nervous, as if we're going to physically attack you.
0:27:10 > 0:27:13Loose Women's great.
0:27:13 > 0:27:17It gives me a profile, it's lovely to have that thing going on in telly
0:27:17 > 0:27:21and to be able to go out on the road obviously and do my acting.
0:27:21 > 0:27:22Absolutely.
0:27:22 > 0:27:26This is the aubergines. What I've done is pan-fried them,
0:27:26 > 0:27:29salt and pepper, filled it full of mozzarella, some toasted pine nuts,
0:27:29 > 0:27:33some sultanas, a bit of rocket, salt and pepper.
0:27:33 > 0:27:36And I've got my sauce here which is almost done.
0:27:36 > 0:27:37The thing about sauce, this one,
0:27:37 > 0:27:39you've got to season it really well with salt.
0:27:39 > 0:27:44But importantly, just have a little bit of sugar there just in case.
0:27:44 > 0:27:46Just to sweeten it up.
0:27:46 > 0:27:49Now, although it's only tinned tomatoes...
0:27:49 > 0:27:52Do you know, that's the hardest thing I think, James, is salt in food.
0:27:52 > 0:27:54Proper cooked, you know...
0:27:54 > 0:27:57I think it's this salt, particularly the British sea salt,
0:27:57 > 0:28:00the Maldon salt, Cornish salt, that kind of stuff is the best one.
0:28:00 > 0:28:05It's not table salt. The two don't taste anything like each other.
0:28:05 > 0:28:08Basically just pile this on the top like that.
0:28:08 > 0:28:11- Good for a dinner party, this. - Very good if you've got vegetarians.
0:28:11 > 0:28:14- They always cause me grief. - Absolutely, if they eat mozzarella.
0:28:14 > 0:28:18We've got mozzarella over here which we're going to slice up,
0:28:18 > 0:28:21sprinkle that the top and pop it under the grill.
0:28:21 > 0:28:24There you go. On the top like that. But Loose Women keeps going.
0:28:24 > 0:28:26Loose Women ploughs on!
0:28:26 > 0:28:31I seem to have become surrounded by women at this stage in my career.
0:28:31 > 0:28:34Do you rehearse that? It seems a lot of it is ad-libbed,
0:28:34 > 0:28:36go with the flow and that kind of stuff.
0:28:36 > 0:28:39We go in in the morning and discuss what we're going to talk about.
0:28:39 > 0:28:43We start to talk about subjects that researchers have found.
0:28:43 > 0:28:47- Then do the opposite!- Then we stop, otherwise you can talk it out.
0:28:47 > 0:28:50They prefer, obviously, if we have differing opinions.
0:28:50 > 0:28:54And it can get quite heated. It's a bit like group therapy.
0:28:54 > 0:28:57- It can get quite heated. - Doesn't it frighten your...
0:28:57 > 0:29:00Try that. That's the British mozzarella.
0:29:00 > 0:29:04Doesn't it frighten your partner Mr Spain?
0:29:04 > 0:29:06I mean, you kind of talk about...
0:29:06 > 0:29:10- I know.- He must be straight away on the phone going, please don't...
0:29:10 > 0:29:12Denise is the worse for that.
0:29:12 > 0:29:14Poor Tim. She has reduced Tim's life
0:29:14 > 0:29:17to what he does in the downstairs toilet, frankly.
0:29:17 > 0:29:19And Mr Spain has given me instructions
0:29:19 > 0:29:22not to be quite so intimate in my...
0:29:22 > 0:29:26But that's the point, it's the honesty is what people like.
0:29:26 > 0:29:30It is unfair with the partners. Mr Spain has benefited from it,
0:29:30 > 0:29:32expect when he goes on his flights TO Spain,
0:29:32 > 0:29:34because the whole plane turns round.
0:29:34 > 0:29:37Looks at him now. I think he quite likes it secretly.
0:29:37 > 0:29:41But I think if you're not honest, people wouldn't watch it.
0:29:41 > 0:29:45- It's the fact that we do bare our souls, really.- You certainly do.
0:29:45 > 0:29:48A little bit of rocket and Parmesan salad with that.
0:29:48 > 0:29:52- I need to pick a wooden spoon. - You've got a very good array of wooden spoons.
0:29:52 > 0:29:54As I said, those people who missed it,
0:29:54 > 0:29:56I said please send us in your wooden spoons
0:29:56 > 0:30:00because I couldn't stand the wooden spoons we had on this show.
0:30:00 > 0:30:01This is from Susan Guilfoyle.
0:30:01 > 0:30:04You've come back again! We had her last week. That's the tomato sauce.
0:30:04 > 0:30:07That's all right! I think she's got mice in the cupboard,
0:30:07 > 0:30:08someone's eaten the end of it.
0:30:08 > 0:30:10That's your tomato sauce.
0:30:10 > 0:30:13Like Cyrus said, you can keep this for a week, tastes fantastic.
0:30:13 > 0:30:15All you can do now, pop it under the grill,
0:30:15 > 0:30:18literally only wants about 30 seconds.
0:30:18 > 0:30:22Something like that. And it can just melt nicely. Which that is.
0:30:25 > 0:30:28- Pretty good.- How nice! - Then you can lift this out.
0:30:28 > 0:30:32If you've got all your kitchen gadgets, you need one of these.
0:30:32 > 0:30:36- Cos this browns it off.- Ah, yes. I'm a bit nervous about this.
0:30:36 > 0:30:39- Mr Spain is a bit nervous about this. - Is he?!- Yes!
0:30:39 > 0:30:42This could become a form of abuse.
0:30:42 > 0:30:45A bit of that over the top, then you just lift this on there.
0:30:45 > 0:30:48It will be very, very hot, Lynda, very, very hot. So be careful.
0:30:48 > 0:30:51- So exciting!- So that's your...
0:30:51 > 0:30:53You realise this is all going to show, my lack of costume,
0:30:53 > 0:30:55all this aubergine's going to show.
0:30:55 > 0:30:58It's very hot, just try a bit of mozzarella.
0:30:58 > 0:31:02I just need a bit of this as well. I need to get some of this out.
0:31:02 > 0:31:06Put it on the plate. I'll pull it off to one side. Lift it all out.
0:31:06 > 0:31:09That's the home-grown aubergines, the mozzarella cheese.
0:31:09 > 0:31:10It's really good mozzarella.
0:31:10 > 0:31:13If you can get hold of that, it's in the supermarkets.
0:31:13 > 0:31:14It saves all that 24 hours waiting...
0:31:14 > 0:31:17Mozzarella has to be eaten as fresh as possible.
0:31:17 > 0:31:19It's the opposite conventionally of cheese,
0:31:19 > 0:31:21which is left to get better with age.
0:31:21 > 0:31:23There you go. Happy with that?
0:31:27 > 0:31:31You can find that recipe for that aubergine gratin on our website.
0:31:31 > 0:31:35Just click on to bbc.co.uk/recipes. Now we're not live today.
0:31:35 > 0:31:37Instead we're looking back at some of the great dishes
0:31:37 > 0:31:41from the Saturday Kitchen archives. And here's another great one
0:31:41 > 0:31:44from Australian food phenomena, Donna Hay.
0:31:44 > 0:31:47- Great to have you on the show. - Thank you.- Flew in yesterday.
0:31:47 > 0:31:51- I did indeed.- Little bit of jetlag? - No, fresh as a daisy!
0:31:51 > 0:31:54- Fresh as a mackerel, one might say. - What are we cooking?
0:31:54 > 0:31:59I wanted to show you my no-fail dinner party lamb recipe,
0:31:59 > 0:32:02lamb with quince paste, we're going to wrap it in some Parma ham.
0:32:02 > 0:32:05The reason I like this, we've got the side dish in the baking pan
0:32:05 > 0:32:08as well, when we finish the lamb, and the sauce.
0:32:08 > 0:32:11- So you don't have to get stressed out.- Saves on washing up.
0:32:11 > 0:32:13- It sure does.- Exactly.
0:32:13 > 0:32:16You've got to look glamorous at your own dinner party.
0:32:16 > 0:32:19I'm too busy sweating like a pig in the background.
0:32:19 > 0:32:21We've got some double lamb cutlets here.
0:32:21 > 0:32:23They're nice and thick so they don't dry out,
0:32:23 > 0:32:25that's my other no-fail thing.
0:32:25 > 0:32:26It's got a little layer of fat.
0:32:26 > 0:32:30Lamb's quite close to your heart, cos your husband is a sheep farmer?
0:32:30 > 0:32:33- He is, indeed.- And a butcher. - And a butcher as well.
0:32:33 > 0:32:35My dad was a sheep farmer. I spoke to him this morning.
0:32:35 > 0:32:37We had 80 sheep.
0:32:37 > 0:32:41- How many sheep have you got? - 7500, because of the drought.
0:32:41 > 0:32:44That's a lot of sheep. Because of the drought?!
0:32:44 > 0:32:47- How many would you have without the drought?- About 12, I think.
0:32:47 > 0:32:51- I don't count them all. - What's the name of this one then?
0:32:51 > 0:32:53Oh, don't!
0:32:53 > 0:32:56Poor little thing. Now we've got some quince paste here.
0:32:56 > 0:32:58You're using the little best ends like that,
0:32:58 > 0:33:01you can get the butcher to prepare that, French trim, best ends.
0:33:01 > 0:33:02And I prefer to clean the bone.
0:33:02 > 0:33:05It's a dinner party, you want to look zhuzhy.
0:33:05 > 0:33:07Zhuzhy, I like that word!
0:33:07 > 0:33:09To make the pan sauce, you have to have
0:33:09 > 0:33:12some hot chicken stock, so I need to pop that in here.
0:33:12 > 0:33:13And a little bit of white wine.
0:33:13 > 0:33:17We want to warm that up, you don't want to start from a cold start.
0:33:17 > 0:33:21Just pop that in the pan to warm it up. Let me get a little...
0:33:21 > 0:33:24I prefer to use a little butter knife here.
0:33:24 > 0:33:27We've got the sweetness of the quince paste on the outside of the lamb.
0:33:27 > 0:33:30- Do you want me to do these beans? - That would be great.
0:33:30 > 0:33:33But just take the tops off, not the tails.
0:33:33 > 0:33:38- Take the tops off, not the tails. - It's about the dinner part glamour.
0:33:38 > 0:33:41You started off like this, didn't you?
0:33:41 > 0:33:44Food stylist, is that how you started off?
0:33:44 > 0:33:46Yeah, I started as a food stylist assistant
0:33:46 > 0:33:48and worked my way up from there.
0:33:48 > 0:33:52- This is why your magazines are very stylish, aren't they?- They are.
0:33:52 > 0:33:57You know, it's my idea that if you make people drool over the photos,
0:33:57 > 0:34:00once they go to the recipes, find out how easy they are to cook,
0:34:00 > 0:34:04they're going to get into their own kitchen and have a little go.
0:34:04 > 0:34:08It's sold in the UK, but also in 80 countries worldwide?
0:34:08 > 0:34:10Yeah, crazy. Crazy stuff.
0:34:10 > 0:34:12But magazine work is so busy,
0:34:12 > 0:34:15there's not much time to think about 80 countries, that's for sure.
0:34:15 > 0:34:18- You've got the quince there.- Yeah, but you have to do this bit slowly.
0:34:18 > 0:34:21Allow me to do this bit slowly.
0:34:21 > 0:34:23This stuff as well, you can buy this this time of year,
0:34:23 > 0:34:25it's in delicatessens and supermarkets,
0:34:25 > 0:34:28it's called membrillo, which people can get from...
0:34:28 > 0:34:31It's Spanish, but the English grow quite a lot of it, quince.
0:34:31 > 0:34:34- Cross between a pear and an apple. - Yeah, it's lovely.
0:34:34 > 0:34:37Slightly sweet, but goes great with cheese, particularly Stilton.
0:34:37 > 0:34:39Does it have to be very ripe, quince?
0:34:39 > 0:34:43Yeah. I don't know if you grow quinces, but it's quite tough to peel.
0:34:43 > 0:34:45I recently planted some, actually.
0:34:45 > 0:34:48They're a bit of a pain to peel, but you cook it down with apples,
0:34:48 > 0:34:50it's cross between an apple and a pear.
0:34:50 > 0:34:55- But it makes the most amazing... - Does it have to be really mushy?
0:34:55 > 0:34:58No, it can be hard, you can stew it down like a pear.
0:34:58 > 0:35:00It will go that colour once it's stewed down.
0:35:00 > 0:35:02Yeah, goes a lovely pink colour.
0:35:02 > 0:35:04Can you use anything else other than quince?
0:35:04 > 0:35:07Well, the quince gives it a nice sweetness,
0:35:07 > 0:35:10so anything that's a sweet paste. If you didn't like the sweetness...
0:35:10 > 0:35:13I like the sweetness of the saltiness of the prosciutto.
0:35:13 > 0:35:18- You could also do a little mustard... - Apricot jam, maybe.- Exactly.
0:35:18 > 0:35:22- Apple jam?- Whatever you want, Atul. He's thinking about his restaurant!
0:35:22 > 0:35:24This will be on the menu, love!
0:35:24 > 0:35:26You have to be careful folding this in,
0:35:26 > 0:35:28you don't want the quince paste to run out.
0:35:28 > 0:35:31That's the only bit that you have to be cautious with. Into the pan.
0:35:31 > 0:35:34- Do you want a bit of oil in the pan? - No, I'm going to do it dry.
0:35:34 > 0:35:37There's a little bit of fat on the prosciutto.
0:35:37 > 0:35:40- There's a sink there to wash your hands.- Thank you.
0:35:40 > 0:35:42Now, we need those butter beans as well to go in
0:35:42 > 0:35:45- with the green beans, if you grab those.- I will do that, not a problem.
0:35:45 > 0:35:47Because it's a dinner party menu,
0:35:47 > 0:35:50I prefer to use the ones that come in at jar.
0:35:50 > 0:35:53The fancy ones. These come from Spain, Portugal.
0:35:53 > 0:35:58Drain them off as well. They're really fat and juicy, aren't they?
0:35:58 > 0:36:01They're lovely. They give it a nice creamy consistency
0:36:01 > 0:36:04with the green beans. So we've got our side dish over here.
0:36:04 > 0:36:08I'm just trying to pull off some fresh thyme to go in there.
0:36:08 > 0:36:11How did it all start for you? How did your career start?
0:36:11 > 0:36:14You've gone on to do so many different things, won countless awards.
0:36:14 > 0:36:18You started off as a food stylist and then progressed from there?
0:36:18 > 0:36:21Yeah, I did some training, but more home-cook training
0:36:21 > 0:36:23than chef training.
0:36:23 > 0:36:25I guess that's where the success of the recipes have been.
0:36:25 > 0:36:27So many people are frightened of cooking at home
0:36:27 > 0:36:29or think that they can't cook.
0:36:29 > 0:36:33So I try to make the recipes as accessible as I can.
0:36:33 > 0:36:36Do you think even now, because of your magazines,
0:36:36 > 0:36:39you still do the stylist in your magazines, don't you?
0:36:39 > 0:36:41I love doing that creative bit.
0:36:41 > 0:36:43So, yeah, I love doing that bit.
0:36:43 > 0:36:46I think the secret is making people stop
0:36:46 > 0:36:48when they look at the photograph,
0:36:48 > 0:36:50so they really get excited about cooking it.
0:36:50 > 0:36:52It's all about getting people to cook more at home.
0:36:52 > 0:36:55And apart from the magazines, I mentioned 3.5 million books,
0:36:55 > 0:36:57are you bringing out anything else?
0:36:57 > 0:36:59I've been working on a homewares range.
0:36:59 > 0:37:02I've got a small, nice little cupcake-y range,
0:37:02 > 0:37:05lots of Christmas things, chocolate.
0:37:05 > 0:37:09But I've been working on some designs for homewares as well,
0:37:09 > 0:37:12some ceramics, so that's all coming very soon.
0:37:12 > 0:37:14The empire is building. I'm just peeling these.
0:37:14 > 0:37:17- I'm pretty sure I know what I'm doing.- You're doing the right thing.
0:37:17 > 0:37:21We're going to make some caramelised parsnip ribbons to go on the side.
0:37:21 > 0:37:24Just peel the parsnips as you have, and then with that nice thick peeler,
0:37:24 > 0:37:27is the best way to get into the ribbons.
0:37:27 > 0:37:29Tell us what you're doing there.
0:37:29 > 0:37:30I'm just going to seal this off
0:37:30 > 0:37:32so the prosciutto's nice and brown and crisp.
0:37:32 > 0:37:36We're going to cook it on top of this bean number.
0:37:36 > 0:37:38Just to seal it through.
0:37:38 > 0:37:41And the reason I like to finish it in the oven is because
0:37:41 > 0:37:45it doesn't dry out. Even if you do run a little bit late,
0:37:45 > 0:37:48topping up your friends' glasses of wine at your dinner party,
0:37:48 > 0:37:51it won't be too much of a drama. It's less likely to dry out.
0:37:53 > 0:37:57- So, shall we pop these parsnips? - Those go on there.
0:37:57 > 0:38:00You can actually deep-fry these, but this is slightly different?
0:38:00 > 0:38:02Slightly different, I want them to roast
0:38:02 > 0:38:04with a little bit of butter and brown sugar.
0:38:04 > 0:38:07- Just toss it about. - Paper on the tray?
0:38:07 > 0:38:09- A bit of sugar?- Yeah.
0:38:09 > 0:38:11My aversion to washing up,
0:38:11 > 0:38:14especially after a long dinner party, so paper on the tray.
0:38:14 > 0:38:18I like to add a fair bit of salt with that sugar.
0:38:18 > 0:38:19Just toss those around.
0:38:19 > 0:38:2110 minutes in the oven,
0:38:21 > 0:38:25and then make sure you bring the middle ones to the outside.
0:38:25 > 0:38:27I have to say, I didn't set this oven.
0:38:28 > 0:38:31Because it's live, I'll prove to you the show's...
0:38:33 > 0:38:37Don't cook these for as long as what these have been in the oven.
0:38:37 > 0:38:39- Because... - DONNA GASPS
0:38:39 > 0:38:42- Ohhh! - See, I'm not to blame for that.
0:38:42 > 0:38:46Somebody else set the oven. They are currently collecting their P45!
0:38:46 > 0:38:48LAUGHTER
0:38:48 > 0:38:51- What were they?- We'll just serve it with that, shall we?
0:38:51 > 0:38:54Yeah, we should. I'm just going to pour over some of that mix.
0:38:54 > 0:38:58- These things happen at dinner parties. They do.- Often not at mine!
0:38:58 > 0:39:00- HE LAUGHS - Not at yours!
0:39:00 > 0:39:03This goes in the oven. How long does this go in for?
0:39:03 > 0:39:05They are quite thick, those lamb cutlets,
0:39:05 > 0:39:08- so probably 15 minutes, 10 to 15 minutes.- What temperature?
0:39:08 > 0:39:11- 180?- Which that is.
0:39:11 > 0:39:15- Right.- They do look sensational.
0:39:15 > 0:39:17There you go. I'll get you a plate.
0:39:17 > 0:39:19That would be great.
0:39:19 > 0:39:23So, let me move these to the side.
0:39:23 > 0:39:26So what you've got here is nice veg.
0:39:27 > 0:39:30Can't believe you burnt my parsnip chips!
0:39:30 > 0:39:32I didn't, I didn't put them in the oven!
0:39:32 > 0:39:36You said, "Don't worry, I know it's live but I'll look after you."
0:39:36 > 0:39:40- Donna, look, there you go, look. - Gee, they look really appetising(!)
0:39:40 > 0:39:43Can't wait to come back to your dinner party, Donna,
0:39:43 > 0:39:45it was fantastic!
0:39:45 > 0:39:47Hope we're serving a lot of wine.
0:39:49 > 0:39:52- Do you want me to cut that for you? - Yes, I think you should.
0:39:52 > 0:39:54- I'll cut this for you. - I'm a shattered woman.
0:39:56 > 0:39:57I'll cut straight the way through.
0:39:57 > 0:40:01Come on, you can't get shattered just over your burnt parsnips!
0:40:01 > 0:40:03What temperature do you burn parsnips at?
0:40:03 > 0:40:07- There you go.- What temperature do parsnips catch fire?!
0:40:08 > 0:40:12Just let me grab a little spoon, I'll put a bit of that on.
0:40:12 > 0:40:16The parsnips are amazing usually, nice and crunchy and crisp.
0:40:16 > 0:40:19They were in rehearsal. This is what it should look like.
0:40:20 > 0:40:24Have we got it? There you go. Lovely golden brown, look at that.
0:40:26 > 0:40:30So, Donna, just to remind us what that is again?
0:40:30 > 0:40:33Prosciutto-wrapped lamb cutlets with quince paste and beans, and...
0:40:33 > 0:40:39- And a little sort of...- Caramelised parsnip ribbons.- Parsnip coleslaw!
0:40:39 > 0:40:41Brilliant, well done!
0:40:47 > 0:40:49- Right, follow me.- OK.- There you go.
0:40:51 > 0:40:54- Dive into this. - That looks fantastic.
0:40:54 > 0:40:57Those parsnips are going to be a treat, don't miss out on those!
0:40:57 > 0:41:01- We'll get the parsnip chips out. - A bit of the ham here.
0:41:02 > 0:41:05It's great, lamb and ham, fantastic domination.
0:41:05 > 0:41:09The quince adds that sweetness. I think lamb does benefit from that.
0:41:09 > 0:41:11It does, like a mint sauce.
0:41:11 > 0:41:13A bit of sweetness and a bit of cut through, a similar theory.
0:41:13 > 0:41:16You've got the quince paste, nice sweetness,
0:41:16 > 0:41:18saltiness of the Parma ham.
0:41:18 > 0:41:23- It's fantastic. Would it work with chicken?- Yeah, absolutely.
0:41:23 > 0:41:25The great thing about that, like you said,
0:41:25 > 0:41:29the beans can go in the pot, you can almost do that during the day,
0:41:29 > 0:41:31then put it in the oven and forget about it.
0:41:31 > 0:41:33Totally. You've got to look good at your own dinner party.
0:41:33 > 0:41:37- Can't be stressed out. - That's stunning. Absolutely lovely.
0:41:37 > 0:41:42- Hey, come on, guys! I'm waiting!- He's waiting, come on!
0:41:42 > 0:41:48- I wanted one of these raw parsnips! - OK, you can have one.- Fantastic.
0:41:48 > 0:41:49Tell us what you think, Atul.
0:41:52 > 0:41:54The flavours are beautiful.
0:41:54 > 0:41:57- It's the first time I've had quince and lamb and it works.- Really?- Yeah!
0:42:01 > 0:42:05Those parsnips just go to show that things can go wrong
0:42:05 > 0:42:07even in the most perfect of kitchens.
0:42:07 > 0:42:08Now, here's Valentine Warner
0:42:08 > 0:42:11with another selection of seasonal food thoughts.
0:42:16 > 0:42:18Right now, it's the perfect time
0:42:18 > 0:42:21to tuck into one of my favourite game birds, duck.
0:42:21 > 0:42:24They've spent the summer months fattening up on fresh grain
0:42:24 > 0:42:27and lush vegetation, so they're in prime condition
0:42:27 > 0:42:29and ready for the pot.
0:42:30 > 0:42:34Delicious, wild mallard. One of my favourite things to eat.
0:42:34 > 0:42:37I'm just going to take the breasts off the duck.
0:42:37 > 0:42:40I'm cooking the mallard, one of the biggest and tastiest breeds
0:42:40 > 0:42:45of wild ducks, with Puy lentils and chanterelle mushrooms.
0:42:45 > 0:42:48Just knowing what I'm moving towards is making me feel hungry.
0:42:48 > 0:42:51The meat just smells rich from here.
0:42:51 > 0:42:55It's a wonderful dark colour, just showing a varied diet.
0:42:55 > 0:42:59And look, one delicious-looking wild duck breast.
0:42:59 > 0:43:03Now this, you really don't want to go throwing away.
0:43:03 > 0:43:07The carcass makes absolutely delicious stock.
0:43:07 > 0:43:09When you've been for a walk in the wet woods
0:43:09 > 0:43:12or out in the cold country path in the middle of autumn,
0:43:12 > 0:43:14come back and a big mug of duck stock
0:43:14 > 0:43:18with lentils bumping around in the bottom, heaven.
0:43:18 > 0:43:20Now, that is delicious.
0:43:20 > 0:43:21Doesn't that look tasty?
0:43:21 > 0:43:26Just going to score the breasts, this will help it crisp up a bit.
0:43:26 > 0:43:28Fried duck breasts make a fantastic quick supper,
0:43:28 > 0:43:33and you can buy them ready prepared in butchers and most supermarkets.
0:43:33 > 0:43:34On with the rest of the dish.
0:43:34 > 0:43:38I've got some lentils here, the fantastic Puy lentils.
0:43:38 > 0:43:42Great with fish and especially with game, and even more so duck.
0:43:42 > 0:43:48In the pan, with one big fat shiny bay leaf, on the heat to cook,
0:43:48 > 0:43:51until they're tender and a little bit biting.
0:43:51 > 0:43:54Not undercooked in the middle, but they should have a little bite.
0:43:54 > 0:43:59Now, one fat stick of celery.
0:43:59 > 0:44:02One...shallot.
0:44:02 > 0:44:05And then some good carrots.
0:44:05 > 0:44:10I want everything chopped up really nice and small in this. Teeny, tiny.
0:44:10 > 0:44:15And then one good fat clove of garlic.
0:44:15 > 0:44:19Again, like everything else in this, I want it nice and small.
0:44:19 > 0:44:21Now we get onto the meat.
0:44:21 > 0:44:25Four good rashers of bacon,
0:44:25 > 0:44:30sliced into nice little kind of matchstick pieces.
0:44:30 > 0:44:33A tiny splash of olive oil, just to get the bacon going,
0:44:33 > 0:44:35don't go swamping it in it.
0:44:35 > 0:44:36Separate it out a bit,
0:44:36 > 0:44:40trying not to cook the bacon in whopping great clumps.
0:44:40 > 0:44:42You feel you're getting somewhere straightaway,
0:44:42 > 0:44:45the minute you start smelling fantastic sizzling bacon.
0:44:45 > 0:44:50So this is the time to add our vegetables. Yum. That's very pretty.
0:44:50 > 0:44:53Look at all those fantastic colours.
0:44:53 > 0:44:55In some circumstances I'd want to fry the mushrooms very hard
0:44:55 > 0:44:57but today I don't.
0:44:57 > 0:45:01I want them to just give up and wilt a little bit.
0:45:03 > 0:45:06'Put the chanterelle mushrooms in with the vegetables.'
0:45:06 > 0:45:08A tiny little bit of oil.
0:45:10 > 0:45:13And a good amount of salt on the skin.
0:45:13 > 0:45:15I want to frying pan incredibly hot
0:45:15 > 0:45:17so the skin starts sizzling straight away.
0:45:17 > 0:45:19SIZZLING There they go.
0:45:19 > 0:45:22The lentils can go back in their pan.
0:45:22 > 0:45:24And everything should be mixed.
0:45:24 > 0:45:27A last slug of olive oil.
0:45:27 > 0:45:32And...a dash of red wine vinegar.
0:45:32 > 0:45:33This is so earthy.
0:45:33 > 0:45:39It's really of the ground and the duck is going to go so well with it.
0:45:39 > 0:45:42I'm just going to turn the breasts. Look at the skin.
0:45:42 > 0:45:46These ducks just smell absolutely delicious.
0:45:46 > 0:45:50Look how pretty that is. That's a happy thing to look upon.
0:45:50 > 0:45:53That makes me feel calm - I don't know why.
0:45:53 > 0:45:56The duck breast'll sit here briefly.
0:45:56 > 0:46:00Slice them on an angle nice and thinly.
0:46:00 > 0:46:02That is going to be a very, very delicious thing
0:46:02 > 0:46:05and I can't wait to try it.
0:46:05 > 0:46:09So fantastic lentils, earthy mushrooms, carrots, celery.
0:46:09 > 0:46:11It's really of the ground
0:46:11 > 0:46:16and a duck's flown down and ended up resting on top of it.
0:46:16 > 0:46:19And it's had a life, and you can taste it.
0:46:19 > 0:46:21And wild duck - again, and again,
0:46:21 > 0:46:23and again - is something I want to sit down to.
0:46:26 > 0:46:27Mmm...
0:46:30 > 0:46:34'This Sunday lunch, forget chicken and go for a whole roast duck.
0:46:34 > 0:46:39'It's quick, easy and utterly delicious. I promise you'll love it.
0:46:39 > 0:46:43'Chop a handful of succulent prunes and soak in brandy.
0:46:46 > 0:46:49'Then finely shred a crisp, red cabbage.
0:46:53 > 0:46:55'Add vegetable oil and butter to the pan.
0:46:57 > 0:46:59'Then throw in the shredded cabbage and fry.
0:47:02 > 0:47:04'Add some whole cloves...
0:47:05 > 0:47:07'..a couple of bay leaves
0:47:07 > 0:47:08'and season well.
0:47:13 > 0:47:17'When the cabbage starts to soften, add a glug of red wine vinegar.
0:47:19 > 0:47:21'Sprinkle in some sugar.
0:47:23 > 0:47:26'Next, add your drunken, brandy-soaked prunes.
0:47:29 > 0:47:31'Now it's time to get stuffing.
0:47:35 > 0:47:39'Finally, rub the bird all over with butter and season.
0:47:42 > 0:47:46'Then roast in a hot oven for around 25 minutes.
0:47:48 > 0:47:51'When the bird's turned a sizzling dark golden brown,
0:47:51 > 0:47:53'whisk it out of the oven.
0:47:53 > 0:47:57'Then simply scoop out the sweet, steaming, cabbage stuffing and carve.
0:48:04 > 0:48:08'Super fast, super succulent and super delicious.'
0:48:08 > 0:48:09Wow!
0:48:15 > 0:48:19'If you've eaten oysters, the chances are they're rock or Pacifics.
0:48:19 > 0:48:22'Elongated and gnarled, these imports are farmed
0:48:22 > 0:48:25'and harvested here throughout the year and are great value for money.
0:48:28 > 0:48:31'But today, I've come to Falmouth in Cornwall to experience
0:48:31 > 0:48:35'the ultimate seasonal treat - the British native.'
0:48:35 > 0:48:38Oysters are definitely one of my autumn favourites.
0:48:38 > 0:48:40And the oysters from the River Fal are reputed to be
0:48:40 > 0:48:43the best in the country. The trouble is they have to be
0:48:43 > 0:48:47collected by sail power and this makes it a very hard job.
0:48:49 > 0:48:52'The 1st of October marks the start of the River Fal's six-month
0:48:52 > 0:48:56'oyster season and I'm very excited to be meeting Marshall and Les,
0:48:56 > 0:48:59'skippers of the beautiful Three Sisters oyster dredger.'
0:49:04 > 0:49:08- Nice to see you. All right, Les? Marshall?- Hello.- Morning.
0:49:08 > 0:49:11- We're all ready to go now. - Ready to go?- Yeah.
0:49:11 > 0:49:14- Where do you want me? Not there? - On the edge of the boat.
0:49:17 > 0:49:20'Traditional oyster sailing boats have been part of the Falmouth
0:49:20 > 0:49:23'landscape for more than 500 years.
0:49:23 > 0:49:26'This is proper old-fashioned fishing -
0:49:26 > 0:49:29'no GPS or sonar - the only way to find oysters is by trial and error.
0:49:31 > 0:49:33Marshall's going to put us on a hot spot.
0:49:33 > 0:49:36'But with 80 years' combined experience,
0:49:36 > 0:49:38'these boys clearly know what they're doing.'
0:49:38 > 0:49:39And here we go.
0:49:41 > 0:49:43- First for the season!- Here we go.
0:49:43 > 0:49:46Whoo! The rope goes slack when it touches the bottom.
0:49:46 > 0:49:48And then they'll be pulling along the bottom?
0:49:48 > 0:49:51No, we'll gradually drift down across the seabed.
0:49:51 > 0:49:53ENGINE TURNS OFF
0:49:53 > 0:49:54The engine's been switched off
0:49:54 > 0:49:57because you're not allowed to use it when you're dredging for oysters.
0:49:57 > 0:50:00- And why is that?- It's preservation. It keeps stocks better.
0:50:00 > 0:50:03If you went round with the engine all the time, you'd catch everything.
0:50:03 > 0:50:06- Yeah.- You'd only have a month's fishing instead of six.
0:50:06 > 0:50:07Here we go - second for the season.
0:50:09 > 0:50:12'With the lightweight dredgers launched, the Three Sisters
0:50:12 > 0:50:16'sails a graceful course across the estuary, dragging them along behind.'
0:50:16 > 0:50:19I'll pull one up first.
0:50:19 > 0:50:22'After three or four minutes, it's time to find out
0:50:22 > 0:50:25'if the dredgers have hit oyster gold.'
0:50:25 > 0:50:29And I think it's full of weed. Marshall put us right on the weed.
0:50:29 > 0:50:32This is your hot spot, eh, Marshall?
0:50:32 > 0:50:35'Seaweed is the oyster fisherman's biggest enemy.
0:50:35 > 0:50:36'It clogs up the dredger's blade
0:50:36 > 0:50:39'allowing the oysters to roll underneath.'
0:50:39 > 0:50:42A lot of weed to start the season.
0:50:42 > 0:50:43Don't know what that is.
0:50:43 > 0:50:45'Now we have to sort through it all to see
0:50:45 > 0:50:47'if we've unearthed anything worth keeping.'
0:50:48 > 0:50:51Velvet swimmer. Sea slug.
0:50:51 > 0:50:53There's a a lot of activity going on under this boat.
0:50:54 > 0:51:00- There's an oyster.- Look at that! Fal River native oyster.
0:51:00 > 0:51:03- What a little beauty. - That's what we call a ringer.
0:51:03 > 0:51:07He's just large enough to keep. That's how we check.
0:51:07 > 0:51:10I do it by eye because I've done it so long. That one'll hang.
0:51:10 > 0:51:12- If it hangs in the ring, you can keep it.- Yeah.
0:51:12 > 0:51:15- That's without your finger underneath it, mind.- Yeah.
0:51:15 > 0:51:18'Smaller oysters are thrown back in to mature,
0:51:18 > 0:51:21'spawn and perpetuate future native oyster stocks.
0:51:21 > 0:51:23'But anything ring size or over, is fit for keeps.
0:51:23 > 0:51:25There you are, try pulling that one up.
0:51:25 > 0:51:29LES LAUGHS
0:51:30 > 0:51:35- This is easy.- Uh? It's not bad the first two or three.
0:51:35 > 0:51:39- It's when you've been there six hours doing it.- Oh, flipping Nora.
0:51:39 > 0:51:41You end up with arms like an orang-utan.
0:51:41 > 0:51:43- Anybody fancy a...?- I fancy one.
0:51:43 > 0:51:46'Oysters aren't the only seafood we're catching.
0:51:46 > 0:51:48'Marshall's uncovered a prawn.'
0:51:48 > 0:51:51- Marshall'll eat anything.- Well, Marshall's quite right. This is good.
0:51:51 > 0:51:55- As long as you don't put the head in.- This is a glass prawn.
0:51:55 > 0:51:56This is good stuff.
0:51:56 > 0:51:59- They taste exactly the same as cooked.- Mmm...
0:52:01 > 0:52:02- Mmm.- Beautiful prawns.
0:52:02 > 0:52:04With all this hard work, it's nice to get
0:52:04 > 0:52:07these perpetual little snacks coming over.
0:52:07 > 0:52:09Sorry, I haven't been doing much work.
0:52:11 > 0:52:15- There's a lot of oysters here.- Yeah. A hot spot here now.
0:52:15 > 0:52:17Here you are, Valentine.
0:52:17 > 0:52:20There's your definitely number ones. That's the top grade you can get.
0:52:20 > 0:52:23- Look at those, guys. - Be about four years old.
0:52:23 > 0:52:26How do you rate the Fal native against all the other oysters?
0:52:26 > 0:52:28The best in the world.
0:52:28 > 0:52:29They're much sweeter.
0:52:29 > 0:52:32Do you think they make you a better lover, Marshall?
0:52:32 > 0:52:35Well, I got twin boys at the first shot.
0:52:35 > 0:52:37And I stopped doing it after that.
0:52:37 > 0:52:39And, Les, what do they do for your performance?
0:52:39 > 0:52:42Well, I've never eaten an oyster in my life?
0:52:42 > 0:52:45Les has just made a very large admission on the Three Sisters.
0:52:45 > 0:52:48That he's never eaten an oyster in his life.
0:52:48 > 0:52:51'Oysters aren't everybody's cup of tea
0:52:51 > 0:52:54'but I find it difficult to believe Les has been exposed to so many
0:52:54 > 0:52:59'delicious Fal natives and hasn't been able to stomach a single one!
0:52:59 > 0:53:03'I, on the other hand, am finding them increasingly hard to resist.'
0:53:03 > 0:53:06- Can I try one?- An oyster? - I so want to try one.
0:53:06 > 0:53:09- I've been holding back all morning. - All right.
0:53:10 > 0:53:12One of the best.
0:53:15 > 0:53:18River Fal oyster, standing on the Three Sisters boat.
0:53:29 > 0:53:32I can't say... I just can't describe how good that is.
0:53:33 > 0:53:35You do feel...mmm...
0:53:37 > 0:53:38It's phenomenal.
0:53:40 > 0:53:43And straight away you get that grrr...
0:53:43 > 0:53:46I mean, really...mmm-mmm...thing.
0:53:46 > 0:53:48- Can I have another one?- Why not?
0:53:53 > 0:53:56Mmm... SO good!
0:53:57 > 0:53:59I'll shut up, stop eating and get on with it.
0:53:59 > 0:54:01- Eating all the profits.- Is he?
0:54:01 > 0:54:03THEY LAUGH
0:54:05 > 0:54:09'After a day on the estuary, we head back to shore with over 1,200
0:54:09 > 0:54:14'of possibly the most fantastic oysters I'll ever taste in my life.'
0:54:15 > 0:54:18There's so many delicious ways to guzzle these things.
0:54:18 > 0:54:23I love them raw but here's a couple of ways of jazzing them up.
0:54:23 > 0:54:26'First, a Mexican style tomato salsa.
0:54:26 > 0:54:30'Finely chop a tomato, shallot and hot green chilli.
0:54:32 > 0:54:34'A squeeze of orange and lime.
0:54:34 > 0:54:37'And a small handful of chopped coriander.'
0:54:37 > 0:54:41OK, that was one. Here's two.
0:54:42 > 0:54:43'Finely chop segments of lemon.
0:54:45 > 0:54:49'Add celery, baby capers and a little salt and olive oil.'
0:54:51 > 0:54:55Everything chopped in both of these things like little, tiny jewels.
0:54:55 > 0:54:59Two very good accompaniments to these fantastic oysters.
0:54:59 > 0:55:00- Guys?- All right there.
0:55:00 > 0:55:03- All right there.- Are you ready to try some oysters?
0:55:03 > 0:55:06- No, I'm not trying them. I don't eat oysters.- Come on!
0:55:06 > 0:55:10- I'm a non-fish-eater. - How can a salty seadog like you
0:55:10 > 0:55:12- not eat oysters? - I'm a bacon and egg man.
0:55:12 > 0:55:16- I'm the tester.- I'm going to try you on a little pico de gallo,
0:55:16 > 0:55:18a little Mexican style.
0:55:22 > 0:55:25- Marshall's our connoisseur. - He certainly is.
0:55:27 > 0:55:30- Just a little bit too much. - Too much?! Fair enough.
0:55:30 > 0:55:34- I think oysters being raw is the way to eat them.- I mean, look at that.
0:55:34 > 0:55:37You couldn't get them any fresher, straight out the water.
0:55:39 > 0:55:42- That's beautiful, see.- Right. You don't really need that salsa.
0:55:42 > 0:55:44- That's the way to eat them.- OK.
0:55:44 > 0:55:46- I'm going to try you on something else now.- OK.
0:55:46 > 0:55:49- Something else for you to dislike. - Right.- Here we go.
0:55:49 > 0:55:52Round two in how not to please Marshall.
0:55:54 > 0:55:57That's a little bit of celery and a little bit of caper.
0:55:57 > 0:55:58And a little bit of lemon.
0:56:00 > 0:56:04That's better, because I managed to get the oyster spread out
0:56:04 > 0:56:06and chewed it up before I hit the...
0:56:06 > 0:56:09- Let's just pretend I didn't make those.- No, that was good!
0:56:09 > 0:56:13No, listen, it's fine, we're all entitled to out opinion.
0:56:14 > 0:56:18If we had a pile that big, we could do a speed eating contest.
0:56:18 > 0:56:19Do you know something?
0:56:19 > 0:56:22I think it's one of the few things I could maybe beat you.
0:56:22 > 0:56:26- No. I would guarantee you'd be a non-starter.- You could out-eat me?
0:56:26 > 0:56:27But you just don't know.
0:56:27 > 0:56:30I know who I'd put my money on, put it that way.
0:56:30 > 0:56:36- Guys, cheers. All the best. Thanks for a great day.- Cheers. - Thanks a lot.
0:56:40 > 0:56:42We're not cooking live in the studio today.
0:56:42 > 0:56:44We're showing you some of the highlights
0:56:44 > 0:56:46from the Saturday Kitchen recipe archives.
0:56:46 > 0:56:48Still to come on today's Best Bites,
0:56:48 > 0:56:50Stuart Gillies takes on Rachel Allen
0:56:50 > 0:56:53in the Saturday Kitchen omelette challenge.
0:56:53 > 0:56:57Norfolk's finest Galton Blackiston has the perfect Sunday lunch idea.
0:56:57 > 0:56:59It's venison in buttered puff pastry
0:56:59 > 0:57:03with buttery Savoy cabbage, and it was utterly delicious.
0:57:03 > 0:57:05Star of BBC hit show Sherlock,
0:57:05 > 0:57:08actress Lara Pulver faced her food heaven or food hell.
0:57:08 > 0:57:12Will she get the pan-fried salmon with chilli and green bean salad
0:57:12 > 0:57:13that was for food heaven,
0:57:13 > 0:57:16or a custard and banana tart with sauteed bananas
0:57:16 > 0:57:18in line for food hell?
0:57:18 > 0:57:20You can find out at the end of today's show.
0:57:20 > 0:57:24Now let's enjoy something very special from the legend himself,
0:57:24 > 0:57:27the three-Michelin-star chef, Michel Roux Snr.
0:57:27 > 0:57:31It's a real honour to have him, the godfather of cookery himself.
0:57:31 > 0:57:33I've bigged you up enough, Michel Roux.
0:57:33 > 0:57:37- What am I supposed to do after all what you say?- Just cook the scallops!
0:57:39 > 0:57:40What are you cooking for us?
0:57:40 > 0:57:44Scallops, in the shell, which I'm going to cook a la Parisienne.
0:57:44 > 0:57:48We've got scallops, I'm going to open one and prepare it.
0:57:48 > 0:57:50They're served on a bed of mushrooms,
0:57:50 > 0:57:55then we've got a little sauce which is made with a roux, obviously,
0:57:55 > 0:57:58as the name indicated - flour, a little butter,
0:57:58 > 0:58:02and then you've got a bit of cream, but before anything, fish stock.
0:58:02 > 0:58:04You can buy fish stock. We all know that.
0:58:04 > 0:58:07- And that's all served on a bed of... - Yes, on a bed of cous cous.
0:58:07 > 0:58:10Cous cous with a little diamond of broccoli.
0:58:10 > 0:58:13- So the cous cous you can start. - I'll get that on the go.
0:58:13 > 0:58:18Same quantity of cous cous and hot water. Not boiling water.
0:58:18 > 0:58:20- Yes, chef.- Scallops. How do you do the scallops?
0:58:20 > 0:58:24If the scallop is open, and normally, it's slightly open,
0:58:24 > 0:58:27you take a very hard knife, sharp knife.
0:58:27 > 0:58:32And you follow the flat leads. You can take a cloth if you want.
0:58:32 > 0:58:34I don't need it,
0:58:34 > 0:58:39but I suggest that people take a cloth to avoid cutting your finger.
0:58:39 > 0:58:41You can see that there is nothing left there,
0:58:41 > 0:58:43because you don't want to lose the scallops.
0:58:43 > 0:58:45These are hand-dived scallops.
0:58:45 > 0:58:47Try not to go for dredged ones.
0:58:47 > 0:58:50Now, you can take the knife there, or you can take a spoon,
0:58:50 > 0:58:54so I'll take a spoon and get that... Beautiful.
0:58:54 > 0:58:57Yes, they are hand-dived scallops. Look at them. Beautiful.
0:58:57 > 0:58:59Beautiful scallop.
0:58:59 > 0:59:02And we keep the shell, brush the shell, it's important,
0:59:02 > 0:59:05under the cold water, and then we serve the scallops in it.
0:59:05 > 0:59:07So what do you do there now?
0:59:07 > 0:59:12You take the membrane, all that little rind around it,
0:59:12 > 0:59:14and you've got a beautiful...
0:59:14 > 0:59:18- Look at that. Aren't they lovely? - Nice, fresh...- Beautiful.
0:59:18 > 0:59:21Then you've got the corail, which is the little yellow bit there.
0:59:21 > 0:59:25Try wherever you can to buy it in the shells, because a lot
0:59:25 > 0:59:28of the stuff like that you buy in the supermarket's been frozen.
0:59:28 > 0:59:30And the are full of water as well.
0:59:30 > 0:59:31That's what they do. They're very naughty.
0:59:31 > 0:59:34They soak them in water and sell them for more expensive.
0:59:34 > 0:59:36- So they're heavier.- Absolutely.
0:59:36 > 0:59:39Now, you prick a bit the corail, just a little bit,
0:59:39 > 0:59:42because when you are going to cook it, it won't burst, you see.
0:59:42 > 0:59:48And then you keep that lovely little bit for the sauce.
0:59:48 > 0:59:54That's for the sauce. And now I'm starting cooking the scallops.
0:59:54 > 0:59:57I'm just making your nice bit of potato.
0:59:57 > 1:00:01- Thank you, yes, the pommes de terre duchesse.- Which is just potato.
1:00:01 > 1:00:04Absolutely, potatoes mixed with a little egg yolk.
1:00:04 > 1:00:08And then you add in it, which is very important,
1:00:08 > 1:00:12you add a little egg yolk and butter.
1:00:12 > 1:00:15And that's it. It's very easy. So scallops go there.
1:00:15 > 1:00:17You've got mushrooms as well, which goes in that,
1:00:17 > 1:00:21and I've got someone who's been very nice with me, who did get me
1:00:21 > 1:00:24a little mushroom cut, but I'm going to cut you a couple of mushrooms.
1:00:24 > 1:00:29I need a bit of exercise, so here you are. So a few mushrooms.
1:00:29 > 1:00:32No, I leave the tail on the mushroom,
1:00:32 > 1:00:35because they look better, and I never cut them too thinly, because
1:00:35 > 1:00:38if you cut them too thinly, there is nothing left of the mushroom.
1:00:38 > 1:00:41And never wash them, really, because they're like a sponge.
1:00:41 > 1:00:43You're absolutely right.
1:00:43 > 1:00:46If needed, you wipe them a bit with a kitchen cloth.
1:00:46 > 1:00:50And I've baked these potatoes to quite a nice fluffy mash.
1:00:50 > 1:00:53- Irish potatoes, of course. - They are the best.
1:00:54 > 1:00:57How can I say no after what I said before?
1:00:58 > 1:01:02So, here you are, you see, that takes a few minutes to cook and then
1:01:02 > 1:01:08I'm going to put them into a little bowl, so you turn them over, you see.
1:01:08 > 1:01:12We've got a sink behind you, Michel, if you want to wash your hands.
1:01:12 > 1:01:16Yes, you're quite right. Now.
1:01:16 > 1:01:18- Nearly there, chef.- Good.
1:01:19 > 1:01:21Where did your love of food start?
1:01:21 > 1:01:24Did it come from other chefs, your parents?
1:01:24 > 1:01:27Mother, father and grandfather,
1:01:27 > 1:01:30we've always been in catering for 150 years.
1:01:30 > 1:01:34But it's been in your family, you've passed on the generation as well.
1:01:34 > 1:01:35Absolutely right.
1:01:35 > 1:01:38Yours and Albert's sons are now running both restaurants.
1:01:38 > 1:01:39You're absolutely correct.
1:01:39 > 1:01:43We've always been and we've worked together for 20 years, Albert and I.
1:01:43 > 1:01:46So you see, now I'm straining, draining
1:01:46 > 1:01:50and straining the fish stock and the mushrooms.
1:01:50 > 1:01:51Just to seal them.
1:01:51 > 1:01:54Very lightly cooked, very, very lightly cooked indeed.
1:01:54 > 1:01:59So it's that and I'm making my sauce.
1:01:59 > 1:02:02Now... So here we are.
1:02:02 > 1:02:05- I'll move this out of the way for you.- Thank you very much.
1:02:05 > 1:02:09You're very good commis.
1:02:09 > 1:02:12If you can see, my hands are shaking!
1:02:12 > 1:02:16- Here you are.- Go on, chef. - We have to start by something.
1:02:16 > 1:02:18- You never call me chef, James.- No.
1:02:21 > 1:02:26So, the butter, melting the butter. Look at that. Lovely.
1:02:26 > 1:02:28Now, I'm very pleased with that.
1:02:28 > 1:02:31You could have made the sauce into a big pan,
1:02:31 > 1:02:33but a medium sized pan is always better.
1:02:33 > 1:02:37- Yeah.- And then I'm doing my roux.
1:02:37 > 1:02:41I'm just popping my egg yolk into my mash. There we go. Season it.
1:02:41 > 1:02:45- Is the flour there?- The flour's there, chef.- Thank you very much.
1:02:45 > 1:02:48Thank you. Short-sighted.
1:02:48 > 1:02:49So do you think, about the roux,
1:02:49 > 1:02:52the reason why a lot of people make the mistake with roux,
1:02:52 > 1:02:55and particularly white sauces, they add too much flour to it.
1:02:55 > 1:02:57Yes, they do, and the other thing they do,
1:02:57 > 1:03:01they sometimes make a roux and they put the hot liquid
1:03:01 > 1:03:05with the hot roux, and that doesn't do the job.
1:03:05 > 1:03:07It blocks the sauce, you see.
1:03:07 > 1:03:09And you've got little pieces in the sauce,
1:03:09 > 1:03:10and you've never got a smooth sauce.
1:03:10 > 1:03:13- Always one hot and one cold. - Absolutely right.
1:03:14 > 1:03:18And you look at the roux. Light roux. Not too much flour.
1:03:18 > 1:03:19And then you take your stock.
1:03:19 > 1:03:24Now, what I'm doing, I'm putting hot in hot. Well, I've done it before.
1:03:24 > 1:03:26But I suggest you don't do it.
1:03:28 > 1:03:29Here we are.
1:03:33 > 1:03:37- I'm just filling up my little piping bag there.- You're doing very well.
1:03:37 > 1:03:40You're going to do the little border of the scallop.
1:03:40 > 1:03:43Look at that sauce coming out now. You see, it's almost finished.
1:03:43 > 1:03:46Obviously, a bit of seasoning.
1:03:46 > 1:03:50I like black pepper, because it leaves little dots. There you are.
1:03:51 > 1:03:54- I'm cutting the scallops. - I'll get you a knife.
1:03:54 > 1:03:57Thank you. I don't need that any more.
1:03:57 > 1:04:01I clean my fingers, I'm all right, you see, I'm a good boy!
1:04:01 > 1:04:06- Do you want me to do the scallops? - That's it.- You do that.- I do that.
1:04:06 > 1:04:08I do that on a plate, in fact.
1:04:08 > 1:04:12You see, that's a shaving, very, very little shaving of the broccoli.
1:04:12 > 1:04:15You see what I'm doing? I'm not taking the floret.
1:04:15 > 1:04:18I'm just taking the shaving like that.
1:04:18 > 1:04:20These are the diamonds you were talking about.
1:04:20 > 1:04:23- That's the little diamond I was talking about.- How is my sauce doing?
1:04:23 > 1:04:26Sauce is doing OK. So what do you do with the rest of the broccoli then?
1:04:26 > 1:04:29The rest of the broccoli? Make a soup, or you serve it as a veg.
1:04:29 > 1:04:34Nobody will see that I've been taking a little bit. That's the cheeky part!
1:04:34 > 1:04:39You know, so you've got two fold.
1:04:39 > 1:04:40You're taking money from both side.
1:04:41 > 1:04:44OK. So, the cous cous, have you moved the cous cous
1:04:44 > 1:04:48and stir it a bit? Please, with a little fork.
1:04:48 > 1:04:50Now we're going to put the broccoli in it,
1:04:50 > 1:04:51and a bit of olive oil,
1:04:51 > 1:04:53just a little touch of olive oil.
1:04:53 > 1:04:57- That's it. We've got enough.- I'll do that. You can do the scallop bit.
1:04:57 > 1:04:59Thank you, that's marvellous.
1:04:59 > 1:05:01Well done. So we've got the mushroom.
1:05:01 > 1:05:04Mushrooms on the bottom, very important,
1:05:04 > 1:05:06it gives you a little cushion.
1:05:06 > 1:05:08- Do you want olive oil in there? - Yes, please.
1:05:08 > 1:05:12Just a little spoon. Look at that, lovely mushroom.
1:05:12 > 1:05:14They very barely cook, you can see that,
1:05:14 > 1:05:18and the scallops have been beautifully cut by my friend James.
1:05:18 > 1:05:20He's a good man, that man James.
1:05:22 > 1:05:25He's done a good job! No sabotage.
1:05:28 > 1:05:30Now, we're going to put the little corail on the top.
1:05:30 > 1:05:32As if I'm going to dare to sabotage this!
1:05:32 > 1:05:38The corail is always nice, because when it's too big, you cut it in two.
1:05:38 > 1:05:41Look at that. Beautiful.
1:05:41 > 1:05:43And it's going to look nice on the top. Voila!
1:05:44 > 1:05:46So we've got that there.
1:05:46 > 1:05:49- Can I have the duchesse?- Yeah. - That's it.
1:05:49 > 1:05:55Well done. So I can pipe it, or you can pipe it. Do you want to pipe it?
1:05:55 > 1:05:58I'll leave you to do one. I'll great the Gruyere cheese.
1:06:01 > 1:06:02Voila.
1:06:02 > 1:06:03So that's the border,
1:06:03 > 1:06:05which stops the sauce to go,
1:06:05 > 1:06:06but on the same time,
1:06:06 > 1:06:10you can enjoy the potatoes, because pommes de terre duchesse are lovely.
1:06:10 > 1:06:13You can even cook them as a little galette if you have some left.
1:06:13 > 1:06:15I can put the sauce.
1:06:15 > 1:06:17Good, good. Sauce, sauce.
1:06:20 > 1:06:23Look at the sauce, look at that. That is a sauce, you see.
1:06:23 > 1:06:28- La! Not too heavy, beautiful and light.- Lovely.
1:06:28 > 1:06:30So, are you going to put a bit of cheese on the top
1:06:30 > 1:06:31with the little chapelures?
1:06:31 > 1:06:34- Yep. Cheese with crumbs in it? - Yes, please.
1:06:34 > 1:06:36Remember, everything is hot,
1:06:36 > 1:06:39so we just need few minutes in the oven or under the grill,
1:06:39 > 1:06:41or with a blowtorch. And that's it.
1:06:41 > 1:06:46- That's the dish.- We'll just get a blowtorch. I'll leave you to...
1:06:46 > 1:06:50- Sorry about that. - Blowtorch over the top.- That's it.
1:06:50 > 1:06:53- And everything's hot, nice and simple.- Absolutely.
1:06:53 > 1:06:56What I love is the bed of cous cous like that.
1:06:56 > 1:06:58I'll leave you to grab that one, chef.
1:07:00 > 1:07:01Ah, ha, ha.
1:07:06 > 1:07:07And voila.
1:07:09 > 1:07:11Michel, remind us what that is again.
1:07:11 > 1:07:14It's the coquilles Saint Jacques a la Parisienne.
1:07:14 > 1:07:17Scottish scallops a la Parisienne.
1:07:17 > 1:07:20That's the dish itself, and it's perfect for two.
1:07:20 > 1:07:23- Isn't it a lovely little dish for two>- I can't say any more.
1:07:23 > 1:07:27- Can't say any more.- It takes no time. With your help.
1:07:27 > 1:07:29The man's a genius.
1:07:35 > 1:07:40- Right, follow me over, Michel. - The pudding is on...
1:07:40 > 1:07:42I feel like I should be cleaning the floor!
1:07:42 > 1:07:47- Thank you very much. What a service!- Dive into that.
1:07:47 > 1:07:50- Careful, it's going to be a bit hot. - Yeah, yeah.
1:07:50 > 1:07:52- Do you both like scallops?- Yeah.
1:07:52 > 1:07:54You girls dive in together.
1:07:54 > 1:07:56You have to dive inside as well, because the mushroom.
1:07:56 > 1:07:58Take a bit of mushroom, please.
1:07:58 > 1:08:01- The secret with that is the hand-dived scallops.- It is.
1:08:01 > 1:08:02The hand-dived scallops are the best,
1:08:02 > 1:08:06and the Scottish ones are among the best in the world, without any doubt.
1:08:06 > 1:08:08- It's an absolutely classic dish. - Classic dish. Brilliant.
1:08:13 > 1:08:14We're not live in the studio today,
1:08:14 > 1:08:17but we're enjoying some of the brilliant food
1:08:17 > 1:08:20we've cooked on Saturday Kitchen over the past few series instead.
1:08:20 > 1:08:23Now, Rachel Allen has had a good go at the omelette challenge quite a few times,
1:08:23 > 1:08:27but she's up against Gordon Ramsay's right-hand man, Stuart Gillies.
1:08:27 > 1:08:28Let's see how they got on.
1:08:28 > 1:08:32Rachel and Stuart, now it's time for the omelette challenge.
1:08:32 > 1:08:34- Do you want me to turn on your heat? - No, leave it off.
1:08:34 > 1:08:38- We are determined to get... - Rachel, it's your second go here.
1:08:38 > 1:08:42Because we've had a phone call from your agent
1:08:42 > 1:08:45- and she's not happy with the picture.- I love her!
1:08:45 > 1:08:47So our team have been airbrushing it
1:08:47 > 1:08:52to make you like Woman's Weekly rather than Farmer's Weekly.
1:08:54 > 1:08:57We've put earrings on and everything, and makeup.
1:08:57 > 1:09:02It's fantastic. But you have to beat that score to better that.
1:09:02 > 1:09:03- OK, what's that?- 52 seconds.- OK.
1:09:03 > 1:09:07- Stuart, you have to beat Angela, I presume. 58 seconds.- Fine.
1:09:08 > 1:09:10Standard rules apply.
1:09:10 > 1:09:13It's got to be a three-egg omelette as fast as you can.
1:09:13 > 1:09:17Stop fiddling with bits. It's got to be a three-egg omelette.
1:09:17 > 1:09:21You can use butter, cream, cheese, bit of milk, it's up to you,
1:09:21 > 1:09:24but it's got to be a folded omelette, cooked through.
1:09:24 > 1:09:26The clock starts when I say so, it stops
1:09:26 > 1:09:29- when the omelette hits the plate. Are you ready?- Yes.- Confident?
1:09:29 > 1:09:31Yeah.
1:09:31 > 1:09:36- No!- It's only an omelette, guys! Ready? Three, two, one, go!
1:09:37 > 1:09:39- Ah!- Butter goes in first.
1:09:39 > 1:09:43When was the last time you made an omelette in your restaurant?
1:09:43 > 1:09:45Oh, about six months ago.
1:09:48 > 1:09:51Oh, you've got to get that egg, that's 2.5 eggs.
1:09:56 > 1:09:57How are we doing, Stuart?
1:09:57 > 1:10:01Remember, it's got to be an omelette and not scrambled eggs.
1:10:01 > 1:10:04- Seasoned! Is it seasoned? - Seasoned, yeah.- Yeah, and pepper.
1:10:04 > 1:10:07- You like pepper. - I think they were yellowy eggs.
1:10:07 > 1:10:10- I like mine cooked in the middle as well, please.- Yeah.- Ish.
1:10:12 > 1:10:15One omelette finished! Ooh, clock stopped. And finished here.
1:10:16 > 1:10:19- Fantastic!- How did we do?
1:10:19 > 1:10:22I've never seen two chefs so petrified in my life.
1:10:22 > 1:10:25It's fantastic. He works with Gordon Ramsay for a living,
1:10:25 > 1:10:28he's more frightened about doing an omelette! I love it.
1:10:30 > 1:10:35OK. Nicely cooked. Nice. Ooh! Rachel, look at it. It's raw.
1:10:35 > 1:10:39Come on! Rachel! Rachel!
1:10:40 > 1:10:42- I'm not eating that.- I'll taste it.
1:10:42 > 1:10:44That's still walking round the farmyard!
1:10:44 > 1:10:47- It's still cooking, that thing. - I'll taste it for Rachel.
1:10:47 > 1:10:51Rachel, that is staying right... In fact, it's not even on the board!
1:10:51 > 1:10:52- You're disqualified.- No!
1:10:52 > 1:10:55That mugshot will stay until you're on again.
1:10:55 > 1:10:58- How many seconds was it, though? - It doesn't matter.
1:10:58 > 1:11:02- You're not even on the board. How do you think you've done?- Oh, well.
1:11:02 > 1:11:04Ah, ooh. 40?
1:11:05 > 1:11:08Really? 40 seconds? Really that quick, do you reckon?
1:11:08 > 1:11:11- No, wishful thinking! - Do you think you've beaten Angela?
1:11:13 > 1:11:17You really want to beat her, don't you? You did it.
1:11:19 > 1:11:25- Yes!- Overtook her and overtook you. 39 seconds.- Oh, my goodness.
1:11:25 > 1:11:29You just didn't pip Ainsley. Well done, mate.
1:11:29 > 1:11:34They both look very similar, though, don't they? Fantastic.
1:11:39 > 1:11:42Now, if I had to pick one man to cook me Sunday lunch,
1:11:42 > 1:11:44there would be no better choice than this next chef.
1:11:44 > 1:11:48Galton Blackiston certainly loves his butter as much as me.
1:11:48 > 1:11:51Here Matt Tebbutt steps in to work with one of the best chefs
1:11:51 > 1:11:53Norfolk has ever seen.
1:11:53 > 1:11:54So what are you cooking today?
1:11:54 > 1:11:56Right, I'm doing this loin of venison en croute.
1:11:56 > 1:12:00I've got a wonderful loin of fallow deer.
1:12:00 > 1:12:02It's beautiful, it's all been taken off, the sinew and everything.
1:12:02 > 1:12:06I've got to seal that off, I'm making a mushroom and fennel pate.
1:12:06 > 1:12:11We're going to serve it with some buttery Savoy cabbage,
1:12:11 > 1:12:13and you're going to roll out some puff pastry as well.
1:12:13 > 1:12:16- OK, no problem. I'll do the cabbage first?- Perfect.
1:12:16 > 1:12:19If you could take the middle vein out of the cabbage
1:12:19 > 1:12:20and plunge it into that boiling salted water.
1:12:20 > 1:12:23Is that your choice of venison?
1:12:23 > 1:12:26Fallow deer or roe deer.
1:12:26 > 1:12:28For me, personally. That's what we get round our way.
1:12:28 > 1:12:32- I was going to say, presumably you get it locally.- Exactly.
1:12:32 > 1:12:35- Very healthy.- Yeah, it is. It's great meat.- Quite expensive.
1:12:35 > 1:12:39- Yeah, but this goes a long way in my restaurant.- How come?
1:12:39 > 1:12:42- Small, Michelin star portions, is that what it is? - Not necessarily, no!
1:12:42 > 1:12:45It's, you know...
1:12:45 > 1:12:49- Now, you do have the most idyllic life up in Norfolk.- Do you think so?
1:12:49 > 1:12:53I visited Galton in the summer and it is just beautiful.
1:12:53 > 1:12:56- It's a beautiful part of the world. - Yeah, I am very fortunate.
1:12:56 > 1:12:58- I know that. - It's a bit of a pain to get to.
1:12:58 > 1:12:59It is, but it's worth it.
1:12:59 > 1:13:01But it is absolutely gorgeous when you're there.
1:13:01 > 1:13:04You've got a little fishing boat to boat as well.
1:13:04 > 1:13:06I have a crab boat, which is the pride and joy
1:13:06 > 1:13:07for the family in the summer.
1:13:07 > 1:13:10Captain Blackiston often gets stuck on the mud flats.
1:13:10 > 1:13:13What you want to do with this is just seal it off really nicely
1:13:13 > 1:13:16in the pan to start off with.
1:13:16 > 1:13:18- Do you go fishing for your own fish? - I could do, theoretically.
1:13:18 > 1:13:21I've tried it. It doesn't work out very well.
1:13:21 > 1:13:23Do you get your family to call you Captain Blackiston?
1:13:23 > 1:13:25Captain Blackiston, yeah.
1:13:27 > 1:13:30Now, I'm just going to do this mushroom pate.
1:13:30 > 1:13:36- So you chop an onion fairly roughly. - Do you want this in? Water salted?
1:13:36 > 1:13:41Yes, it is. Into there straightaway. Along with a little bit of fennel.
1:13:42 > 1:13:45I quite like using the fronds as well as the main body.
1:13:47 > 1:13:49Whizz those up to start off with.
1:13:50 > 1:13:52I want you to roll out that puff pastry,
1:13:52 > 1:13:57if you don't mind, Matt, and do it really quite large and rectangular.
1:13:57 > 1:14:00- OK. Let's move this aside a second. - Just have a look at this venison.
1:14:02 > 1:14:05OK, ready-made puff pastry. You've got no...
1:14:05 > 1:14:08I would say go for the best quality of ready-made.
1:14:08 > 1:14:10There's ready-mades and there's ready-mades,
1:14:10 > 1:14:12but an all butter one would be perfect, I would think.
1:14:12 > 1:14:16- OK. DO you make it in the restaurant?- Wow! Matt!
1:14:17 > 1:14:19- Makes it easier to roll. - What are you up to?
1:14:22 > 1:14:23There is a point to this.
1:14:23 > 1:14:27- Just loosens it up and makes it easier to roll.- Absolutely.
1:14:27 > 1:14:29A little dusting of flour. So, how thick?
1:14:29 > 1:14:31As thin as you possibly can,
1:14:31 > 1:14:33because venison doesn't take that long.
1:14:33 > 1:14:36It's not like a beef fillet, which will take much longer.
1:14:36 > 1:14:38So I don't think you'd need to do it for very long.
1:14:38 > 1:14:40Are you going to serve it nice and rare?
1:14:40 > 1:14:42I would love to serve it nice and rare.
1:14:42 > 1:14:43- You guys all right with that?- Yeah.
1:14:43 > 1:14:46This venison loin has been sealed off really nicely,
1:14:46 > 1:14:49so I'm just going to put it on a plate to cool.
1:14:49 > 1:14:53You recently went grouse shooting, is that right?
1:14:53 > 1:14:57- Yes! That was another first! - Really? How was that?
1:14:57 > 1:15:00- It was great fun.- They're quite tricky boys, aren't they?
1:15:00 > 1:15:02I've never been so frightened in all my life.
1:15:02 > 1:15:04You're up on a grouse moor in Yorkshire.
1:15:04 > 1:15:07You've got to understand I'm into the, I'm a country person,
1:15:07 > 1:15:11so I'm into these sports of the country.
1:15:11 > 1:15:14And to go on a grouse shoot is extraordinary,
1:15:14 > 1:15:17because these things come out at you really quickly.
1:15:17 > 1:15:20They're very fast and they fly quite low, don't they?
1:15:20 > 1:15:23And by the time I realise, "Oh, there's a bird!" it's gone.
1:15:23 > 1:15:25- Did you get any?- I got one with my first shot.- Oh, really?
1:15:25 > 1:15:28And then I... I got a few. But it was windy and it was wet.
1:15:28 > 1:15:33- But that's part of it. - Yeah, it is. It was a brilliant day.
1:15:33 > 1:15:36This is the duxelles, which is now going into a pan,
1:15:36 > 1:15:40and you just want to reduce it so all the liquid evaporates,
1:15:40 > 1:15:42and add a bit of cream to it as well.
1:15:43 > 1:15:47- And then let that cool down. Have you done that puff pastry?- I have.
1:15:47 > 1:15:50- Yes, chef.- Well done, sir. Right. Now.
1:15:51 > 1:15:55Right, now what I'm going to do is just clean my board and then...
1:15:56 > 1:15:59- Keep an eye on that. - Now, cricket was your thing.
1:15:59 > 1:16:03Your son's gone to play for Norwich Football Academy.
1:16:03 > 1:16:08He's in the Norwich Academy, which isn't anything extraordinary
1:16:08 > 1:16:11necessarily, but he's a goalkeeper, and I love watching him.
1:16:11 > 1:16:14- Brilliant!- He's all right. - Is he a big fella like you?
1:16:14 > 1:16:19He is a big chap, but being in goal, obviously,
1:16:19 > 1:16:23I'm paranoid about him making mistakes, cos it's end up in a goal.
1:16:23 > 1:16:25Are you a competitive dad?
1:16:25 > 1:16:28I watch him from the sidelines and keep quiet.
1:16:28 > 1:16:31I have to take my seven-year-old daughter to football. She loves it.
1:16:31 > 1:16:34You have to stop yourself shouting.
1:16:34 > 1:16:37He enjoys it immensely and they get to play against Arsenal
1:16:37 > 1:16:39and Tottenham.
1:16:39 > 1:16:43- They beat 5-1.- That's amazing! So he saved all those goals?
1:16:43 > 1:16:46Yeah, and he got man of the match by the Arsenal manager,
1:16:46 > 1:16:48- which was fantastic,.- Excellent.
1:16:48 > 1:16:52- I do love watching him. - Now, tell us about these pancakes.
1:16:52 > 1:16:56Those are parsley pancakes, so you make a pancake mix
1:16:56 > 1:16:59in the conventional way, and then you literally chop
1:16:59 > 1:17:03a load of parsley, put it into it, and it gives a lovely flavour to it.
1:17:03 > 1:17:06- You could run any herb through that. - Course you could.
1:17:06 > 1:17:08What, and you're going to wrap the pancake round the...
1:17:08 > 1:17:11Yeah, and what it does, it absorbs some of the juices
1:17:11 > 1:17:13coming out from the meat, that's why you do it.
1:17:13 > 1:17:17- How's your cabbage?- It's to stop it from getting soggy, presumably.
1:17:17 > 1:17:20- That's really clever.- Cabbage is nearly ready, do you want it out?
1:17:20 > 1:17:24Yes, and plunge it into ice water, if you wouldn't mind, Matt. I like this.
1:17:25 > 1:17:28- What, me working? - Yeah, you're a bit like my wife.
1:17:28 > 1:17:31- I'm nothing like your wife! - No, you're not.
1:17:31 > 1:17:33I think your wife would be very upset to hear that.
1:17:33 > 1:17:37Now that then goes into the centre of your puff pastry.
1:17:37 > 1:17:40OK, well, there's that. Carry on with that.
1:17:40 > 1:17:43Then you make an egg wash, just to...
1:17:43 > 1:17:46And if you, yeah, let that cabbage cool down.
1:17:46 > 1:17:48- Yeah, cabbage is in the water. - Perfect.
1:17:48 > 1:17:53- And then bring it out, give it a good wringing out.- OK.
1:17:55 > 1:17:57And you're going to sautee that off again?
1:17:57 > 1:18:01- Yeah, into this pan with lots of butter.- Righto.
1:18:03 > 1:18:06Now, this is typical of the sort of food your serve at Morston,
1:18:06 > 1:18:09- isn't it?- I think so. I'm a simpleton.
1:18:09 > 1:18:13- I like simple things done properly. - You're not!
1:18:13 > 1:18:15You know, we can all do complicated food,
1:18:15 > 1:18:20but I've had too much in my time of complicated dishes done badly.
1:18:20 > 1:18:22You change your menu daily, is that right?
1:18:22 > 1:18:24Every day. It's a set menu,
1:18:24 > 1:18:27so it almost works out as being a sort of tasting menu,
1:18:27 > 1:18:31and that's a lovely way of working.
1:18:31 > 1:18:35We know what meat we're going to do, because they have to hang,
1:18:35 > 1:18:37but we don't know what we're going to do the rest of the courses.
1:18:37 > 1:18:40- Yeah.- Which was lovely.- And it is a beautiful location, isn't it?
1:18:40 > 1:18:42Well, I'm biased.
1:18:42 > 1:18:46- The menu I had, you conjured up the whole feel of the area.- Absolutely.
1:18:46 > 1:18:50That's what I want to do. Now, this goes into a hot oven, gas mark seven.
1:18:53 > 1:18:56I would say for probably about 20-25 minutes,
1:18:56 > 1:18:59and then you must let it rest, and we have one out here resting.
1:18:59 > 1:19:05- And what gas mark was that?- Gas mark seven.- OK. There's your cabbage.
1:19:05 > 1:19:09- Butter into there.- How much? Enough? - Go on, a bit more.
1:19:09 > 1:19:12- Good lord.- Get it in there. - Yes!- Absolutely.
1:19:13 > 1:19:18And then, just take some of the liquid out of that.
1:19:18 > 1:19:20Give it a quick chop.
1:19:22 > 1:19:23Into there.
1:19:26 > 1:19:29Swirl around, a little bit of sage can go into there as well,
1:19:29 > 1:19:31if you don't mind.
1:19:31 > 1:19:34- Just one leaf?- Yeah. Just chop it up. And then we're just about ready.
1:19:34 > 1:19:38- OK. Try not to chop with a serrated knife. Doesn't work.- No!
1:19:38 > 1:19:39I've just done that.
1:19:42 > 1:19:45- OK.- OK. So we have the venison here.
1:19:45 > 1:19:48- Right, do you want me to serve up your cabbage?- Yes, please.
1:19:48 > 1:19:50We're just about there.
1:19:51 > 1:19:53Let's have a look. Let's have a look.
1:19:57 > 1:19:58That looks beautiful.
1:20:00 > 1:20:02- Oh, it's perfect. - Good? Happy with that?
1:20:04 > 1:20:07- Really flaky puff pastry. - That look amazing.
1:20:08 > 1:20:11And what I've got also is a little bit of reduced beef stock,
1:20:11 > 1:20:14which I will use as a gravy.
1:20:14 > 1:20:19- Oh, that looks amazing.- Oh, that's perfect.- There's your stock, chef.
1:20:20 > 1:20:22And a spoon, sir, please.
1:20:23 > 1:20:26- Does your wife do that at home as well?- No. No.
1:20:27 > 1:20:30Now, that is loin of venison en croute
1:20:30 > 1:20:33with buttery Savoy cabbage and sage.
1:20:33 > 1:20:35Simple as that. Beautiful.
1:20:41 > 1:20:44OK, let's go and see what everyone else thinks.
1:20:44 > 1:20:48- You're covered in flour.- I'm quite a messy cook. There you go.
1:20:48 > 1:20:53- Look at that. Amazing.- Amazing. - One extreme to the other. Absolutely.
1:20:53 > 1:20:57Tuck into that. OK, so obviously, beef, you could do it with that.
1:20:57 > 1:21:01- We do it with pork as well. - Do you?- Yeah, pork fillet.
1:21:01 > 1:21:05What else would you put in? Use the same mushroom duxelles?
1:21:05 > 1:21:07Yeah, much the same, you could do.
1:21:07 > 1:21:11Obviously, the cooking temperature, and if you're doing pork,
1:21:11 > 1:21:14then you need really thin pastry.
1:21:14 > 1:21:17But it all works all right.
1:21:17 > 1:21:19That is absolutely delicious, and you made it look easy.
1:21:19 > 1:21:23- Oh, my Good, it's amazing.- It's one my desert island dishes.- And me.
1:21:23 > 1:21:29- Jayne, you've gone very quiet there. - I can't speak.- It's good?- Yeah.
1:21:29 > 1:21:31Well, let's pass it down and let everyone else have a try.
1:21:37 > 1:21:39Now, like every guest on Saturday Kitchen,
1:21:39 > 1:21:42the actress Lara Pulver had to face her food heaven or food hell.
1:21:42 > 1:21:44I had a couple of top recipes lined up,
1:21:44 > 1:21:47so let's see which one she ended up with.
1:21:47 > 1:21:49Everyone here's made their minds up.
1:21:49 > 1:21:51Food heaven would be this piece of salmon.
1:21:51 > 1:21:55- Which would be absolutely delicious. - Of course. Andrew was a gentleman.
1:21:55 > 1:21:59He wanted food heaven. So that was 2-2.
1:21:59 > 1:22:01However, food hell could be bananas.
1:22:01 > 1:22:03What do you reckon the rest of
1:22:03 > 1:22:05the three decided to go for?
1:22:05 > 1:22:09- Of course, bananas.- Unfortunately, they did. Yes! Not my fault.
1:22:09 > 1:22:12Blame these. Andrew was the gent amongst everybody.
1:22:12 > 1:22:16- That's the last time I go down to the Riviera!- Exactly!
1:22:16 > 1:22:19Anyway, with what we're going to do, you can make a little custard.
1:22:19 > 1:22:22I need to line our tart for this.
1:22:22 > 1:22:26First thing I'm going to get on is our pastry. Excuse me.
1:22:26 > 1:22:30We've got out pastry. Simon's going to show you how it's made, really,
1:22:30 > 1:22:34butter, flour, vanilla, some sugar and an egg. That's that.
1:22:34 > 1:22:37- See, that part I can do. - This bit's easy.
1:22:37 > 1:22:41The thing is about pastry, the least you work it, the better it is.
1:22:41 > 1:22:45So whenever I'm making pastry, you always make it by hand.
1:22:45 > 1:22:47That's the key.
1:22:47 > 1:22:49And by making it by hand, you actually keep it nice and short.
1:22:49 > 1:22:51If you make it in a machine,
1:22:51 > 1:22:55it tends to toughen up a bit too much, especially if, remember
1:22:55 > 1:22:58when your gran used to cook for you and you used to have
1:22:58 > 1:23:00Yorkshire curd tarts,
1:23:00 > 1:23:03and you'd put them in your mouth and they'd almost melt.
1:23:03 > 1:23:07It's cos she used to sit and rub butter and flour together
1:23:07 > 1:23:08while watching Corrie.
1:23:08 > 1:23:11- Half an hour later. - Spooks wasn't on then.
1:23:11 > 1:23:14Literally she would do that and rub it together with her hands
1:23:14 > 1:23:17and it would just create this lovely short pastry.
1:23:17 > 1:23:18So we've got our bananas.
1:23:18 > 1:23:22To line our tin, you lift that above the mould, and drop it in.
1:23:22 > 1:23:26You don't place it on the top. Don't stretch the pastry at this point.
1:23:27 > 1:23:29That's it in the bottom.
1:23:29 > 1:23:33You know I'm never going to make this, James, don't you? It's my hell!
1:23:33 > 1:23:37There's also three million people at home who might want to make this.
1:23:38 > 1:23:42So you literally just pop that round like that, all the way round.
1:23:42 > 1:23:46Now, I actually don't trim off the pastry until the end, so what
1:23:46 > 1:23:54I do is basically, I use Clingfilm, none of those fancy baking beans.
1:23:55 > 1:23:58Or a little bit of flour. Just use Clingfilm
1:24:01 > 1:24:03And some rice. There you go.
1:24:03 > 1:24:05Baking beans are good, because you can keep them for longer,
1:24:05 > 1:24:09of course, but in the restaurant, we never have enough baking beans
1:24:09 > 1:24:12to make all that, and then you put it in the fridge, bake it blind
1:24:12 > 1:24:18and then we have got one that's in the oven that's been baking blind.
1:24:19 > 1:24:24Now, this has gone in there roughly for about 15 minutes, about 170.
1:24:26 > 1:24:30We lift off our mixture like that.
1:24:32 > 1:24:35Now, you can't use the rice after that, before you ask.
1:24:36 > 1:24:40- It can become boil in the bag now. - Yeah, you can't use it.
1:24:40 > 1:24:43Take your egg, and while it's still warm, we brush it with egg yolk.
1:24:43 > 1:24:46And what that does, any little holes you've got in,
1:24:46 > 1:24:49it just seals them up while it's still hot.
1:24:49 > 1:24:53- I see, so noting will leak through. - That's the plan.- Damn!
1:24:53 > 1:24:55No banana can leak through.
1:24:55 > 1:24:57That's the plan. So we've got our bananas ready.
1:24:57 > 1:24:59I think Andrew's chopping away.
1:25:00 > 1:25:02You don't need to do too many, it's fine, honestly.
1:25:04 > 1:25:09There you go, just chop these up. There you go. Pop it in.
1:25:10 > 1:25:13I don't know what's wrong with these things.
1:25:13 > 1:25:16See, to me, it's the ultimate comfort food.
1:25:16 > 1:25:18When you were ill, bananas and custard.
1:25:20 > 1:25:21We've got rum in there as well.
1:25:23 > 1:25:25My mum would used to put rum in there to make you better,
1:25:25 > 1:25:28but also to knock you out when you were six years old.
1:25:28 > 1:25:31And reduce the temperature of the oven down,
1:25:31 > 1:25:34- and we bake that in the oven now. - Can I help?- It's all right.
1:25:36 > 1:25:39So you knock the oven down to about 320 Fahrenheit,
1:25:39 > 1:25:42about 150 degrees centigrade, gas mark three, and just gently
1:25:42 > 1:25:48cook it for about half an hour until it sets, and we end up with this.
1:25:50 > 1:25:54- Oh! It could be a quiche if I cheated my brain.- It could be!
1:25:54 > 1:25:58- A banana quiche. - Flambeed bananas there.- Wow.
1:25:58 > 1:26:02They're sauteed off with some sugar, some butter.
1:26:02 > 1:26:04- What else have got in there? Rum?- Rum and spice.
1:26:04 > 1:26:08- Banana, mixed with spice.- Nice.
1:26:08 > 1:26:10Simon's still messing around making pastry over here,
1:26:10 > 1:26:13- but that's the idea. - Expressly.- Exactly!
1:26:13 > 1:26:17You rub the butter and the flour together to get it nice and fine,
1:26:17 > 1:26:19then you add sugar, then the vanilla,
1:26:19 > 1:26:21then you add the egg, and mix it all together
1:26:21 > 1:26:25and it makes this quite delicate, short pastry, which is what we want.
1:26:25 > 1:26:30And then finish that off. You can leave it to colour like this.
1:26:32 > 1:26:34What I do is just finish this off, you see?
1:26:36 > 1:26:38And that just caramelises the top?
1:26:38 > 1:26:41You can use icing sugar over the top, just caramelises the top of it.
1:26:41 > 1:26:46So rather than just eggy, it's then got a little bit of flavour.
1:26:46 > 1:26:50- And we can lift this off. - Wow. The cinnamon smells good.
1:26:50 > 1:26:54- It's taking away the smell of the banana for me.- Spoonful of caramel.
1:26:55 > 1:27:00- There we go, and we lift up... See?- Wow.
1:27:00 > 1:27:03It does look good, I do give you that.
1:27:03 > 1:27:05Pastry, there you of, and then we've got our bananas,
1:27:05 > 1:27:06which is looking good.
1:27:08 > 1:27:10We can pile that on there.
1:27:10 > 1:27:17These are the cinnamon and nutmeg bananas. And then, of course,
1:27:17 > 1:27:22me being me, it has to have either ice cream on it,
1:27:22 > 1:27:25which would be great, but we've got clotted cream.
1:27:25 > 1:27:31- Devon.- Devon clotted cream, there you go.- Riviera.- Riviera cream!
1:27:31 > 1:27:35- Riviera cream.- You kind of dive into that, really.- My goodness.
1:27:35 > 1:27:39I'm not diving, but I will try.
1:27:39 > 1:27:44There you go. Well, we don't often get food hell on this show, I'll be honest with you.
1:27:44 > 1:27:48Why are they so mean? Don't they know I'm part of MI5? I can come after them!
1:27:48 > 1:27:50- It's not you, it's the ingredient, I think.- Yeah, OK.
1:27:50 > 1:27:53Everybody can have salmon, but seeing something like this
1:27:53 > 1:27:54and doing it differently...
1:27:54 > 1:27:56- Dive into that and tell us what you think.- OK.
1:27:56 > 1:27:59- Come on, I'll be brave.- It's not going to kill you.- No, I know.
1:28:01 > 1:28:05It's bananas and custard! It's the best combination in the world.
1:28:05 > 1:28:07Do you know what? It's not hell.
1:28:12 > 1:28:14Well, that's all the foodie highlights we've got time for today.
1:28:14 > 1:28:17All the recipes for the show are on our website.
1:28:17 > 1:28:20Just click onto bbc.co.uk/recipes
1:28:20 > 1:28:22There's literally thousands to choose from,
1:28:22 > 1:28:24so get stuck in and get cooking.
1:28:24 > 1:28:27I'm back next week at ten o'clock on BBC Two with more great dishes
1:28:27 > 1:28:29from the Saturday Kitchen archives.
1:28:29 > 1:28:32But in the meantime, have a great rest of your day. Bye for now.