Episode 59

0:00:02 > 0:00:04Morning, don't go anywhere or you'll miss our feast

0:00:04 > 0:00:06of fantastic food on today's Best Bites.

0:00:27 > 0:00:28Welcome to the show.

0:00:28 > 0:00:31There are so many appetising Saturday Kitchen recipes on the show for you this morning.

0:00:31 > 0:00:33Yummy Brummie Glynn Purnell

0:00:33 > 0:00:36slow cooks a seasonal loin of venison

0:00:36 > 0:00:39and serves it with sweet and sour parsnips, juniper berries,

0:00:39 > 0:00:41pear and curly kale.

0:00:41 > 0:00:44It certainly makes for an amazing seasonal treat.

0:00:44 > 0:00:47The Godfather of Lancastrian cooking, Nigel Haworth,

0:00:47 > 0:00:48shares his twist on partridge.

0:00:48 > 0:00:51He serves it with a crispy bread parcel,

0:00:51 > 0:00:53accompanied by sprouts and squash.

0:00:53 > 0:00:56Oh, yes, it's never too early for sprouts!

0:00:56 > 0:00:59Rachel Allen tempts us with a saucy fish pie.

0:00:59 > 0:01:01She poaches cod and smoked haddock and covers the fish

0:01:01 > 0:01:05in a bechamel sauce and tops it with buttery mash.

0:01:05 > 0:01:07Pure indulgence!

0:01:07 > 0:01:11When presenter Richard Madeley was confronted by his Food Heaven or Food Hell, what did he get?

0:01:11 > 0:01:14Was it Food Heaven - Salmon fishcakes with anchovy dressing

0:01:14 > 0:01:15and buttery spinach?

0:01:15 > 0:01:18Or Food Hell - breaded pheasant breast with beetroot puree

0:01:18 > 0:01:20and marinated beetroot?

0:01:20 > 0:01:22See what he gets at the end of the show.

0:01:22 > 0:01:25But before we plunge into all those mouth-watering meals,

0:01:25 > 0:01:28two-Michelin-starred chef Michael Caines pan-fries

0:01:28 > 0:01:31probably the finest sirloin steak you're ever going to see.

0:01:31 > 0:01:35I have to apologise in advance for what I am wearing in this next clip.

0:01:35 > 0:01:36Take a look.

0:01:36 > 0:01:38- What are we cooking, Michael? - We've got the pan-fried

0:01:38 > 0:01:40sirloin steak with roasted shallots

0:01:40 > 0:01:43and we've got the celeriac puree and this wonderful fricassee mushroom

0:01:43 > 0:01:45with some Madeira sauce.

0:01:45 > 0:01:48- First of all...- Right. - We've got a lot to do.- I know that!

0:01:48 > 0:01:50We've got the celeriac.

0:01:50 > 0:01:53We've got some onion and some celery

0:01:53 > 0:01:55we're going to sweat down and then we're going to add

0:01:55 > 0:01:59the celeriac to it, and of course,

0:01:59 > 0:02:01we're going to use a little bit of water

0:02:01 > 0:02:04and a little bit of milk to cook it in.

0:02:04 > 0:02:08- This is for a puree, yeah?- It is, it's going to be a lovely puree.

0:02:08 > 0:02:11Obviously, cooking it in a white stock, a little bit of...

0:02:11 > 0:02:12salt and pepper.

0:02:12 > 0:02:15Most people when doing this would put it in water,

0:02:15 > 0:02:18pass it off and then add the cream, but this gives it a lovely texture, doesn't it?

0:02:18 > 0:02:22Absolutely, it does. I'm just going to start that off sweating in here.

0:02:22 > 0:02:25We've got some already made, but it takes about 20 minutes,

0:02:25 > 0:02:27half an hour to cook out the celeriac.

0:02:27 > 0:02:30And it's a great vegetable, celeriac.

0:02:30 > 0:02:33Commonly used for soups or perhaps within a mash,

0:02:33 > 0:02:37but it's also nice roasted for Sunday roast just chopped up in big cubes.

0:02:37 > 0:02:39People don't really use it as much as they should.

0:02:39 > 0:02:42The French love it - celeriac remoulade -

0:02:42 > 0:02:44which is mustard and mayo, which is delicious.

0:02:44 > 0:02:48Great with ham - raw, but it's a wonderful dish.

0:02:48 > 0:02:51- It's a beautiful dish, absolutely. - It's got that fennely sort of smell,

0:02:51 > 0:02:53like you say, a celery sort of smell.

0:02:53 > 0:02:56I'm going to roast off some shallots here, James.

0:02:56 > 0:02:58I've blanched off the shallots in a little bit of water,

0:02:58 > 0:03:00a little bit of salt.

0:03:00 > 0:03:03We're just going to roast that slowly in some butter

0:03:03 > 0:03:07and deglaze that with Jerez vinegar.

0:03:07 > 0:03:11- While that's sweating down... - You did say you've got a lot to do.

0:03:11 > 0:03:15- We have.- We haven't got any pans left actually in the studio.

0:03:16 > 0:03:20- This must be a record, surely! - It is, trust me, yeah.- Fantastic.

0:03:20 > 0:03:25Just a little bit of milk and a little bit of water

0:03:25 > 0:03:29and we've just got a little bit of chicken bouillon as well to go in with this.

0:03:29 > 0:03:34We're just going to cook that out slowly and that's done.

0:03:34 > 0:03:37- That takes what? 20, 25 minutes? - Absolutely.

0:03:37 > 0:03:40We just need some shallots and slices of mushrooms,

0:03:40 > 0:03:43and we're going to make our Madeira sauce -

0:03:43 > 0:03:44just a little bit of butter in first.

0:03:46 > 0:03:51No colours really necessary here, just to sweat them down,

0:03:51 > 0:03:56little pinch of salt in there as well and we'll add the mushrooms...

0:03:56 > 0:03:58- Thank you.- There you go.- Great.

0:03:58 > 0:04:04And in the steak itself... salt and pepper both sides.

0:04:04 > 0:04:08- About 200 grams, 240 grams.- This is a sirloin steak?- Yes, that's right.

0:04:08 > 0:04:10You could use fillet, I suppose?

0:04:10 > 0:04:14You can use fillet and also you can use rib-eye.

0:04:14 > 0:04:18You can use some of the cheaper cuts like the rump or the topside.

0:04:18 > 0:04:20D'you think with rump steak and stuff like that,

0:04:20 > 0:04:23you've got to make sure you get it from a reputable butcher

0:04:23 > 0:04:25because you want it to be nice and tender, don't you?

0:04:25 > 0:04:26Yes, we do.

0:04:26 > 0:04:28This is a kind of quick cooking technique

0:04:28 > 0:04:34so you are always looking for your joints of meat to be tender.

0:04:34 > 0:04:37Foaming butter, in goes the steak.

0:04:37 > 0:04:40We're going to cook that about medium rare. Got a wooden spoon here.

0:04:40 > 0:04:43I mentioned at the top of that,

0:04:43 > 0:04:47in September you were voted one of the ultimate accolades

0:04:47 > 0:04:50you can achieve, I suppose - Chefs' Chef of the Year!

0:04:50 > 0:04:51I know, crikey! It was fantastic.

0:04:51 > 0:04:55That particular award - the AA - and of course,

0:04:55 > 0:04:58it gets voted by your peers so it makes it extra special.

0:04:58 > 0:04:59You know what we chefs are like,

0:04:59 > 0:05:01we're not very complimentary of each other!

0:05:01 > 0:05:06- I didn't vote for you!- That's cos I couldn't afford to pay you!

0:05:06 > 0:05:09- Your rates these days, extortionate! - Ran out of money towards the end!

0:05:09 > 0:05:12THEY LAUGH

0:05:12 > 0:05:14So what we've got there is the...

0:05:16 > 0:05:17..Madeira.

0:05:17 > 0:05:20We sweated off the mushrooms with the shallots till they're slippery,

0:05:20 > 0:05:23added a little bit of thyme, Madeira - going to reduce that -

0:05:23 > 0:05:26and the best thing to do is just wait until the alcohol goes.

0:05:26 > 0:05:28So don't worry, you can have this dish.

0:05:28 > 0:05:31Going to burn off that alcohol, get the sweetness from the Madeira

0:05:31 > 0:05:34and when we pan-fry off the mushrooms,

0:05:34 > 0:05:37we use the same pan that we've cooked the steak in, we're going to have

0:05:37 > 0:05:42the flavours from that pan going into the sauce a little bit later.

0:05:42 > 0:05:45We've got the mushrooms there, just a little bit of chicken stock now.

0:05:45 > 0:05:49- Michael, you're still based down in Devon...- That's right.

0:05:49 > 0:05:51Although your restaurants are all over the place at the moment...

0:05:51 > 0:05:53- Well, the hotel chain as well. - Absolutely.

0:05:53 > 0:05:56Do you still take your inspiration from local ingredients

0:05:56 > 0:05:58and British ingredients?

0:05:58 > 0:06:01Yeah, the Great British Menu series - fantastic.

0:06:01 > 0:06:06It really highlighted just what types of ingredients we've got in the UK.

0:06:06 > 0:06:09We've got a great larder, perhaps one of the best in Europe.

0:06:09 > 0:06:13We've got to keep farmers in farming as well. That's very important.

0:06:14 > 0:06:19Regional foods are very important, seasonal as well,

0:06:19 > 0:06:21and this time of year we are making the most of game,

0:06:21 > 0:06:24making the most of the root vegetables

0:06:24 > 0:06:26and you shouldn't be seeing any red peppers

0:06:26 > 0:06:29and sort of asparagus on the menu this time of year.

0:06:29 > 0:06:31There is no need, really,

0:06:31 > 0:06:35there's just such a great array of produce to be had.

0:06:35 > 0:06:37We're just going to cook the steak medium rare.

0:06:37 > 0:06:39All looking good.

0:06:39 > 0:06:42- So this puree, drain it off?- Yep.

0:06:42 > 0:06:44You don't want the cream, the milk and bits and pieces?

0:06:44 > 0:06:47No, but you can add a little bit of the cooking juices back in

0:06:47 > 0:06:50to get the right texture, which is fine if you need to.

0:06:52 > 0:06:56So, looking good. Sauce is reducing here, which is great.

0:06:59 > 0:07:01Blending it nice and fine.

0:07:01 > 0:07:04- It's fine, Michael, it's fine. - Fantastic.

0:07:04 > 0:07:05It's getting there.

0:07:05 > 0:07:08We're going to rest the steak once we've cooked it.

0:07:08 > 0:07:13Now we're going to add, just turn this down a tad, a lot going on here.

0:07:14 > 0:07:18Who said men can't multitask, eh? Just putting the mushrooms in.

0:07:18 > 0:07:21Now, it is important, you've taken that steak out,

0:07:21 > 0:07:24a lot of people make the mistake when they're cooking steak at home,

0:07:24 > 0:07:26as soon as it is cooked, straight on the plate and eat it.

0:07:26 > 0:07:30You need to let it rest. Absolutely. Quite an important stage.

0:07:30 > 0:07:32I'm just going to saute down these mushrooms,

0:07:32 > 0:07:35got a little bit of trompette here, some enoki mushrooms,

0:07:35 > 0:07:39but girolles are good as well this time of year, coming to the end of the season.

0:07:39 > 0:07:41If you've got some ceps, that'll be delicious as well.

0:07:43 > 0:07:46There's a nice colouring on the shallots, which is great.

0:07:46 > 0:07:49Just going to add a little bit more of that liquid...

0:07:49 > 0:07:51just so it goes to more of a puree.

0:07:51 > 0:07:54That looks fantastic. A tad more cream in with the sauce.

0:07:54 > 0:07:55I'll season it up.

0:07:55 > 0:07:58Towards the end of the cooking of the shallots, we're just going to...

0:07:58 > 0:08:00He's off like the clappers! Look at this!

0:08:00 > 0:08:03..Deglaze with a little bit of Jerez vinegar, James. It's quite nice.

0:08:03 > 0:08:04What's that going in there?

0:08:04 > 0:08:07Jerez, which is sherry vinegar and that just...

0:08:08 > 0:08:11Right at the end and just let it rest, which is great.

0:08:11 > 0:08:14So the mushrooms have gone in there,

0:08:14 > 0:08:16- this is the juices from the pan. - Yes, to take all that flavour.

0:08:16 > 0:08:19The spinach has gone in there, reducing that down.

0:08:19 > 0:08:21Absolutely, and now just wilt the spinach...

0:08:23 > 0:08:25And once this is cooked out - you can make the sauce before -

0:08:25 > 0:08:28we're just going to strain that off so it's got the flavour of the thyme,

0:08:28 > 0:08:31the mushrooms are cooked out completely...

0:08:31 > 0:08:35Now we're just going to add the sauce back into the pan,

0:08:35 > 0:08:38but to just reduce it quite quickly here.

0:08:38 > 0:08:40And then we are ready to go, I think, almost.

0:08:40 > 0:08:42Those onions that you put in there,

0:08:42 > 0:08:45are they just blanched or are they boiled onions?

0:08:45 > 0:08:49I took the shallots themselves first and I...

0:08:49 > 0:08:53just brought them from cold water to the boil and cooked them out,

0:08:53 > 0:08:55so they have cooked before you put them in the pan

0:08:55 > 0:08:58and then you are just caramelising and roasting

0:08:58 > 0:09:00the outside of the shallots

0:09:00 > 0:09:02for a little bit of flavour and also caramelisation.

0:09:02 > 0:09:06You can take it from raw to finished, but this is a little bit quicker.

0:09:06 > 0:09:08Looking good now.

0:09:08 > 0:09:11- Fantastic.- There we go. Just bring that down, reduce it down a touch?

0:09:11 > 0:09:13Absolutely, bring it down. We've got the steak here -

0:09:13 > 0:09:17medium rare - fantastic, if you'd like to slice that.

0:09:17 > 0:09:19- Yes, chef.- I'll do my...

0:09:19 > 0:09:22I'll start thinking about dressing this. I'll do a nice little tear.

0:09:22 > 0:09:24You're going to do this little... tear?

0:09:24 > 0:09:27I'm not going to repeat what you call it!

0:09:27 > 0:09:29JAMES LAUGHS There we go.

0:09:29 > 0:09:31That's quite artistic. I think it's quite nice.

0:09:31 > 0:09:34Just going to taste the sauce cos it might need a little bit of seasoning.

0:09:34 > 0:09:37It's quite sweet because you've got the Madeira - that's nice.

0:09:37 > 0:09:43Just a tad more salt and pepper in there, which is good.

0:09:43 > 0:09:46So what's next for Michael Caines? What are you up to next?

0:09:46 > 0:09:49What's the next thing, what's next year?

0:09:49 > 0:09:51Well, we've got Manchester opening next year.

0:09:51 > 0:09:55Currently it is closed for refurbishment, which is fantastic.

0:09:55 > 0:09:58- Right.- And that will be... - This is the hotel and restaurant?

0:09:58 > 0:10:02Absolutely. ABode Manchester and we're going to have a fine dining restaurant downstairs,

0:10:02 > 0:10:05and we're going to do a sort of tapas style food menu.

0:10:05 > 0:10:09And then we've got Chester in 2009,

0:10:09 > 0:10:11so there's lots going on, which is great.

0:10:13 > 0:10:15A few shallots round the outside.

0:10:15 > 0:10:20And of course, Gidleigh Park continues to develop at speed.

0:10:20 > 0:10:22- Which is your little baby? - Absolutely.

0:10:22 > 0:10:26There we go, just the sauce on at the end, like so.

0:10:26 > 0:10:30Just a lovely flavour, and of course, you know,

0:10:30 > 0:10:33you could be using fillet steak, rib-eye, rump...

0:10:33 > 0:10:36A nice organic chicken breast would be nice.

0:10:36 > 0:10:39Absolutely, chicken would be fantastic. A little bit of guinea fowl.

0:10:39 > 0:10:42What a treat to watch a two-star Michelin chef at work

0:10:42 > 0:10:44and cook that in real time.

0:10:44 > 0:10:47- Thank you.- Michael, remind us what that dish is again.

0:10:47 > 0:10:50Here we are, pan-fried sirloin steak, little bit of celeriac puree,

0:10:50 > 0:10:53roast shallots and a sort of ragout fricassee

0:10:53 > 0:10:57of wild mushrooms and spinach with a Madeira sauce.

0:10:57 > 0:10:59Chefs' Chef of the Year.

0:11:04 > 0:11:06You can tell he didn't do the washing up in his kitchen,

0:11:06 > 0:11:08look at the state of it!

0:11:08 > 0:11:10- THEY LAUGH - Come on, over here. Have a seat.

0:11:10 > 0:11:12- Brilliant.- Dive into this.

0:11:12 > 0:11:13Yummy! I'm starving!

0:11:13 > 0:11:17I don't know how you feel about steak at...quarter past ten?

0:11:17 > 0:11:19- It's great for me! - You like that?- Yes!- Dive in.

0:11:19 > 0:11:22- The smell is absolutely fantastic. - It's lovely, isn't it?

0:11:22 > 0:11:25And like you say, you can mix and match the meats.

0:11:25 > 0:11:28- Great with pork, I suppose?- Yeah, pork could be really, really good.

0:11:28 > 0:11:30Chicken, as you said, is an obvious.

0:11:30 > 0:11:33That Madeira sauce could go with quite a number of things,

0:11:33 > 0:11:35but the wild mushrooms and the Madeira -

0:11:35 > 0:11:37quite a tawny sort of flavour.

0:11:37 > 0:11:40Seasonal at the moment with wild mushrooms coming through.

0:11:40 > 0:11:42Really good and the celeriac - this time of year, it's fantastic.

0:11:42 > 0:11:45- Really good. - Celeriac's wonderful, isn't it?

0:11:45 > 0:11:47- Great, don't use it enough, do we? - Well, you don't!- I don't!

0:11:47 > 0:11:50Your husband might, but there you go!

0:11:54 > 0:11:56That shirt now makes a fine duster!

0:11:56 > 0:11:59Coming up, I'll be making a quick pineapple sponge pudding

0:11:59 > 0:12:02with flambeed pineapple for singer Michael Ball,

0:12:02 > 0:12:05after Rick Stein shows us the culinary delights of Cambodia

0:12:05 > 0:12:07and cooks a tasty pork curry.

0:12:07 > 0:12:10I suppose I'm a bit ashamed to say

0:12:10 > 0:12:13that I first became interested in Cambodia

0:12:13 > 0:12:16after reading the Killing Fields and one-man's account

0:12:16 > 0:12:20of that terrible time when the Khmer Rouge took over the country,

0:12:20 > 0:12:26murdered about two to three million Cambodians and broke everything up.

0:12:26 > 0:12:28But one of the things that came out of it

0:12:28 > 0:12:32was a sense of a very sophisticated people,

0:12:32 > 0:12:34very nice-looking people

0:12:34 > 0:12:38and with a great civilisation behind them.

0:12:38 > 0:12:43The whole thing was destabilised by the war in South East Asia

0:12:43 > 0:12:45and then people started coming back to Cambodia,

0:12:45 > 0:12:48started going to Phnom Penh and Siem Reap

0:12:48 > 0:12:52and here to the Gulf Coast, the Gulf of Thailand.

0:12:52 > 0:12:54And what came out of it particularly was the food.

0:12:54 > 0:12:59I know a bit about Malaysian and Thai food, but Cambodian food - no.

0:12:59 > 0:13:02So before I came, I thought I'd better read up about it

0:13:02 > 0:13:06and a friend said, "No, don't read up about it, just go there!"

0:13:06 > 0:13:09And so, here I am and I'm very excited

0:13:09 > 0:13:13and I'm looking forward to every dish that comes my way.

0:13:13 > 0:13:16I've come to Kompong Khleang Village,

0:13:16 > 0:13:20one of the largest settlements on the shores of the Tonle Sap.

0:13:20 > 0:13:24A huge freshwater lake in the centre of Cambodia.

0:13:24 > 0:13:25This time of year it's the dry season

0:13:25 > 0:13:31and they're salting fish, smoking it and laying it out in the sun to dry,

0:13:31 > 0:13:36but during the wet season there's so much water here that it comes up

0:13:36 > 0:13:40to the floorboards and there's kids splashing around and swimming!

0:13:40 > 0:13:41I get an impression here

0:13:41 > 0:13:44that the people seem to be pretty contented with their lot.

0:13:44 > 0:13:47I was invited to lunch by my interpreter

0:13:47 > 0:13:50to his aunt's house.

0:13:51 > 0:13:55- This is my aunt.- How d'you do? Very nice to meet you.

0:13:57 > 0:14:00She is one of the chief cookers because she is good at cooking.

0:14:00 > 0:14:05She bought the smoked fish and is going to make it with the salad,

0:14:05 > 0:14:07they call it Salad With Smoked Fish.

0:14:07 > 0:14:08Uh-huh.

0:14:08 > 0:14:12She's making a dish called Chean Chuon -

0:14:12 > 0:14:14fish in a ginger sauce.

0:14:14 > 0:14:18They call this fish "gourami", which looks pretty scary

0:14:18 > 0:14:20with its sharp, spiky fins,

0:14:20 > 0:14:22which she's removed along with the scales.

0:14:22 > 0:14:26She'll add some spring onions later when the dish is cooked.

0:14:26 > 0:14:30Next, on top of some chopped garlic she adds strips of ginger,

0:14:30 > 0:14:32which she cooks until they soften

0:14:32 > 0:14:35because that's going to be the predominant taste here.

0:14:35 > 0:14:38And then a dessert spoon of palm sugar.

0:14:38 > 0:14:41To finish the dish she adds some fish sauce

0:14:41 > 0:14:46and another aunt prepares thinly sliced tomatoes to decorate the dish.

0:14:46 > 0:14:49I'd be really tempted to make this dish at home

0:14:49 > 0:14:51with a sea fish like bream.

0:14:51 > 0:14:54Maybe it would even work well with trout.

0:14:56 > 0:15:03One of the great symbols of my journey in South East Asia will be, I suspect, the coconut.

0:15:03 > 0:15:07And coconut is also the foundation of this lovely dish

0:15:07 > 0:15:09made predominantly with pork and pineapple.

0:15:09 > 0:15:12First of all I chop some shallots and galangal,

0:15:12 > 0:15:14which I've recently seen in supermarkets at home

0:15:14 > 0:15:16as well as Asian delis.

0:15:17 > 0:15:19Well, this is fresh turmeric

0:15:19 > 0:15:21and I must say it's a bit of a revelation to me,

0:15:21 > 0:15:24I mean, I'm just used to using the powdered stuff,

0:15:24 > 0:15:25but it's so wonderfully fragrant

0:15:25 > 0:15:31and it's the main constituent of the Cambodian curry paste called kroeung.

0:15:31 > 0:15:34The trouble with turmeric, of course, is that you walk around for days

0:15:34 > 0:15:37with yellow fingers and it looks like you're a chain smoker!

0:15:39 > 0:15:42So all this - lemongrass, lime zest,

0:15:42 > 0:15:44kaffir lime leaves, chilli, galangal and turmeric -

0:15:44 > 0:15:49all go into my trusty food processor along with a drop of water,

0:15:49 > 0:15:53some salt, and of course, the all-important shrimp paste.

0:15:53 > 0:15:56In Cambodia they use a mortar and pestle,

0:15:56 > 0:15:59but that would take a long time to pound down into a paste

0:15:59 > 0:16:02and this - after all, we are in the West -

0:16:02 > 0:16:05is the quick way of going about things.

0:16:08 > 0:16:11Oh, well, plainly taking your time is the best thing

0:16:11 > 0:16:14and cooking should never be rushed.

0:16:14 > 0:16:17Well, I have to admit, I've made a bit of a mistake -

0:16:17 > 0:16:19apart from burning out my grinder,

0:16:19 > 0:16:23I've also cut the lemongrass too long and it's really woody.

0:16:23 > 0:16:25The reason I did that was because in Cambodia

0:16:25 > 0:16:28they use the whole thing but it's not as dry, I think.

0:16:28 > 0:16:30But we all live and learn, even me!

0:16:31 > 0:16:35Now I grate the fresh coconut which is so important in this dish.

0:16:35 > 0:16:40It gives a lovely, subtle background flavour and thickens the sauce.

0:16:40 > 0:16:45Fry off the pork which is cubed leg meat and very lean.

0:16:46 > 0:16:49Interestingly, people don't like the idea of pork stew,

0:16:49 > 0:16:52but when you come to pork curries,

0:16:52 > 0:16:56anything with lots of spice in it, it's a whole different matter.

0:16:56 > 0:16:59They use pork a lot in South East Asia.

0:16:59 > 0:17:01I think that the point is

0:17:01 > 0:17:05that because there is so much aromatic flavour going with it,

0:17:05 > 0:17:08it works a treat, but also,

0:17:08 > 0:17:11anything sharp works really well with pork,

0:17:11 > 0:17:15so the fact that there's lots of pineapple in this

0:17:15 > 0:17:17makes it very satisfying

0:17:17 > 0:17:20and I'm using grated coconut to thicken the curry at the end.

0:17:20 > 0:17:25The secret to all this cooking in this part of the world

0:17:25 > 0:17:27IS the curry paste.

0:17:27 > 0:17:30It transfers any cut of meat or fish into something exotic.

0:17:32 > 0:17:34I must say, I'm very happy about this

0:17:34 > 0:17:37cos I was a bit worried about that lemongrass, that it hadn't

0:17:37 > 0:17:40sort of been pulverised enough in the mortar and pestle,

0:17:40 > 0:17:43but I think it looks quite rugged,

0:17:43 > 0:17:46it looks quite sort of, dare I say it, blokey, you know?

0:17:46 > 0:17:49I don't like things too sort of neat and tidy.

0:17:51 > 0:17:55So, after an hour the pork should be nice and tender.

0:17:55 > 0:17:59That looks extremely nice and it's smelling wonderful.

0:17:59 > 0:18:02Now I'm going to add the grated coconut.

0:18:02 > 0:18:05You don't need a lot of it, but as I said earlier,

0:18:05 > 0:18:10you can see how it binds the dish together and it tastes so good.

0:18:10 > 0:18:13Well, these are tiny aubergines

0:18:13 > 0:18:15but they're still quite usual in the UK,

0:18:15 > 0:18:18but I have to say, I got these in St Austell of all places.

0:18:18 > 0:18:20I mean, things are changing!

0:18:20 > 0:18:23They're very good in stews and also, the little tiny ones,

0:18:23 > 0:18:26you might have seen them, they're called pea aubergines -

0:18:26 > 0:18:28partly cos they're so small

0:18:28 > 0:18:31and also they're a lot firmer than normal aubergines.

0:18:31 > 0:18:33I'm just going to put them in the curry

0:18:33 > 0:18:35and they'll be done in about ten minutes.

0:18:35 > 0:18:40These little aubergines are really nutty and they stay firm

0:18:40 > 0:18:42in contrast to the pineapple, which softens

0:18:42 > 0:18:44and gives so much sweetness to the dish.

0:18:44 > 0:18:47I suppose you could use tins of it

0:18:47 > 0:18:50but they're so easy to buy fresh and they make the kitchen smell so good.

0:18:50 > 0:18:53And now coconut milk.

0:18:54 > 0:18:58People often ask me, "What's the difference in Cambodian food?

0:18:58 > 0:19:01"What makes it so special?" This dish, I think, says it all.

0:19:01 > 0:19:05If you compare this with something like a curry from northern India,

0:19:05 > 0:19:08this is just light and floury.

0:19:08 > 0:19:11The other thing, of course, are the other ingredients -

0:19:11 > 0:19:14coconut, those little aubergines and the pineapple,

0:19:14 > 0:19:18and I'm going to finish off with some tamarind and fish sauce and palm sugar -

0:19:18 > 0:19:21everything, actually, that grows in Cambodia.

0:19:29 > 0:19:30Take a little bit more.

0:19:30 > 0:19:33It's very concentrated, fish sauce, I don't need to put much more in,

0:19:33 > 0:19:35probably about another teaspoon.

0:19:35 > 0:19:37Now for some palm sugar.

0:19:37 > 0:19:40Always get that combination of sweet and sour

0:19:40 > 0:19:44in both Thai, Vietnamese and Cambodian cooking.

0:19:44 > 0:19:48Probably about a couple of teaspoons, maybe a bit more.

0:19:48 > 0:19:50I'm just guessing it.

0:19:50 > 0:19:53The tamarind has an acid flavour, which adds

0:19:53 > 0:19:55so much fresh tartness to the dish.

0:19:55 > 0:19:58I'm using the sieved pulp without the seeds.

0:19:58 > 0:20:02It's such an important part of the cooking in the Far East.

0:20:02 > 0:20:06One final taste, I'm just going to put some basil in after this, but...

0:20:08 > 0:20:11It's heaven. And it's just so simple, this sort of food.

0:20:11 > 0:20:16It's just a combination of the fish sauce, the tamarind and the sugar.

0:20:16 > 0:20:20It's easy, that's what's so nice about South East Asian food,

0:20:20 > 0:20:23it's so easily put together.

0:20:23 > 0:20:26Anyway, let's get the basil in there now and we're done.

0:20:30 > 0:20:34All that's left now is to allow these fresh leaves to wilt into the dish.

0:20:34 > 0:20:38There's an old saying that you should always tear basil and never cut it.

0:20:38 > 0:20:42I think it's because steel blackens the cut edges.

0:20:42 > 0:20:44I'm using holy basil here.

0:20:44 > 0:20:46With its incense-like smell,

0:20:46 > 0:20:49many people consider it to have religious significance.

0:20:49 > 0:20:53Finally, because it's a mildly-spiced and fruity curry,

0:20:53 > 0:20:58I add a few little red jewels of finely chopped chilli and that's it.

0:21:04 > 0:21:06That pork looked delicious.

0:21:06 > 0:21:08Now, I am a fan of pineapple, just like Rick,

0:21:08 > 0:21:10and it makes wonderful winter puddings.

0:21:10 > 0:21:11I'm going to show you a quick one right now.

0:21:11 > 0:21:13It's a steamed vanilla sponge pudding.

0:21:13 > 0:21:17- It's done in the microwave, it takes one minute.- I'm loving it already!

0:21:17 > 0:21:19Then we pan-fry pineapple and ice cream,

0:21:19 > 0:21:21but the pineapple is flambeed in brandy...

0:21:21 > 0:21:24- Sorry, with some rum and raisins, all right?- Yeah.

0:21:24 > 0:21:26- So it's... Happy with that? - Yeah, really happy.

0:21:26 > 0:21:28What we'll do first is prepare our pineapple.

0:21:28 > 0:21:31To do that, you can basically take the skin off...

0:21:31 > 0:21:34I'm going to leave this as whole as possible,

0:21:34 > 0:21:37so when you do this take care not to take too much of the pineapple off.

0:21:37 > 0:21:40I'm going to thinly slice it and pan-fry it in the pan

0:21:40 > 0:21:43because when we pan-fry stuff, particularly fruit,

0:21:43 > 0:21:46it takes on a whole different sort of texture and flavour as well,

0:21:46 > 0:21:49which is going to be great for this - steamed sponge pudding.

0:21:49 > 0:21:52- Now, your first big break before... - Sorry, do you core it?

0:21:52 > 0:21:57- Yeah, afterwards. I forgot, you're the chef(!)- Yeah, yeah, right!

0:21:57 > 0:22:02- So slice it like that... - Keep him intact, Michael.- I will.

0:22:02 > 0:22:05And then you use a cutter and you can just cut it out. Like that.

0:22:05 > 0:22:06Now, before we knew you,

0:22:06 > 0:22:10your first big break was in Manchester, wasn't it?

0:22:10 > 0:22:13Yeah, I did Pirates of Penzance in Manchester Opera House.

0:22:13 > 0:22:15I wasn't supposed to be doing musicals

0:22:15 > 0:22:19but I saw an advert in The Stage for an open audition.

0:22:19 > 0:22:23About 600 people turned up for this audition and I kept going back

0:22:23 > 0:22:27and back and whittled down, and I ended up as the juvenile lead, as it's called.

0:22:27 > 0:22:30Was it music or arts that got you into it in the first place?

0:22:30 > 0:22:32It was the theatre, I always loved the theatre.

0:22:32 > 0:22:35When I was a kid my parents took me all the time.

0:22:35 > 0:22:39I remember my dad taking me to see Jesus Christ Superstar in London

0:22:39 > 0:22:40when I was about 11.

0:22:40 > 0:22:42We'd always go to see all the shows...

0:22:42 > 0:22:45We lived near Stratford, so we went to see all the Shakespeare plays

0:22:45 > 0:22:48at the RSC, so I was never scared of Shakespeare

0:22:48 > 0:22:50and I just loved the theatre.

0:22:50 > 0:22:53- I got that from them. - But was it your voice...?

0:22:53 > 0:22:57No, I never trained as a singer and that kind of came...

0:22:57 > 0:23:00After I went to drama school and studied acting,

0:23:00 > 0:23:03the first jobs I happened to get were singing and that's how...

0:23:03 > 0:23:05- And that was it?- Yeah.

0:23:05 > 0:23:08Cos you went on to play some huge parts - Les Mis,

0:23:08 > 0:23:10you were in Phantom...

0:23:10 > 0:23:14Talking about Phantom, I mean, Michael Crawford obviously made the role famous.

0:23:14 > 0:23:17When you do a job like that do you have to sort of...

0:23:17 > 0:23:19Are you allowed to adapt the role to do it yourself, or...?

0:23:19 > 0:23:24Yeah, what you have, it's like anyone's interpretation of a part.

0:23:24 > 0:23:27There are many different ways to do Hamlet, to do King Lear.

0:23:27 > 0:23:30Many different ways of doing Phantom.

0:23:30 > 0:23:33In any role, it's what you bring to it as an actor

0:23:33 > 0:23:36within the premise of what happens.

0:23:36 > 0:23:37You have...

0:23:37 > 0:23:40Talking of bringing your character to the role,

0:23:40 > 0:23:42Hairspray seems to be one of the things that you...

0:23:42 > 0:23:44You kind of love that.

0:23:44 > 0:23:45Out of all the things you've ever done,

0:23:45 > 0:23:48- is it the one that you love most? - Yeah, absolutely.

0:23:48 > 0:23:51I'm still doing it off and on. I do the tour.

0:23:51 > 0:23:54We go up to Edinburgh for Christmas. I'm doing it there for four weeks.

0:23:54 > 0:23:56I have never enjoyed myself more.

0:23:56 > 0:23:59- Dressing up as a woman, is that what it is?- That might be part of it.

0:23:59 > 0:24:02- Have you ever dressed as a woman? - No, no. Not me, mate.

0:24:02 > 0:24:05..You're a northern bloke! Every northern bloke has dressed as a woman!

0:24:05 > 0:24:07I did Strictly, so I was quite close!

0:24:07 > 0:24:10- No, seriously, have you never been to a party dressed up?- No.

0:24:10 > 0:24:13- I don't believe you.- Michael, no.

0:24:13 > 0:24:14I don't believe it, James.

0:24:14 > 0:24:17- Would you like to?!- I don't really go to the theatrical parties!

0:24:17 > 0:24:19No! Rugby clubs.

0:24:19 > 0:24:22Every rugby club, they always will have a vicars and tarts party

0:24:22 > 0:24:24and all the blokes turn up as tarts.

0:24:24 > 0:24:26- That's what they tell you, exactly! - It's true.

0:24:26 > 0:24:29I don't get invited to that. Have you ever dressed up as a woman?

0:24:29 > 0:24:33- Oh, I can't possibly say. - You so have! You so have!

0:24:33 > 0:24:34Exactly, I rest my case.

0:24:35 > 0:24:37You're still doing it now, are you?

0:24:37 > 0:24:42Yeah, I came back from Dublin last week. We did two weeks there.

0:24:42 > 0:24:45The tour is now in Bradford, but I'm not with it at the moment.

0:24:45 > 0:24:48Then I'll do it in Edinburgh with Micky Dolenz,

0:24:48 > 0:24:50- you know, from The Monkees? - All right, yeah.

0:24:50 > 0:24:52He's playing my husband

0:24:52 > 0:24:54and then I'll do it again in Wimbledon in March

0:24:54 > 0:24:56and then I finish the tour in April.

0:24:56 > 0:24:59You've got to be one of the busiest people in your business

0:24:59 > 0:25:03because you seem to do an album and a tour every year.

0:25:03 > 0:25:04Every 18 months, yeah,

0:25:04 > 0:25:06and I'm recording the new one at the moment,

0:25:06 > 0:25:08which will come out in March.

0:25:08 > 0:25:11- Which is your...16th, 16th album? - I think it might be 18th, actually.

0:25:11 > 0:25:14- 18th album!- Scary, isn't it? - So what's this one about, then?

0:25:14 > 0:25:18This is called Heroes and its me looking at all the vocal heroes

0:25:18 > 0:25:20that I listen to and I admire

0:25:20 > 0:25:23and doing a song of theirs that I think will suit me.

0:25:23 > 0:25:25You'll have to excuse me for a minute...

0:25:25 > 0:25:28Oh, I know, I love the flambe bit! Yes!

0:25:28 > 0:25:31- Go on.- I learnt to do that. - Have you?- Yeah.

0:25:31 > 0:25:33It's quite easy, just put alcohol in a pan, anyway...

0:25:33 > 0:25:36- But then not burn your eyebrows off! - Exactly.

0:25:36 > 0:25:38Put the sultanas in, a bit of water... So go on, carry on.

0:25:38 > 0:25:41People like Sinatra and Elvis, the obvious ones,

0:25:41 > 0:25:45but then people like Long John Baldry and Billy Joel...

0:25:48 > 0:25:51Jim Reeves, d'you remember Jim Reeves?

0:25:51 > 0:25:54# Put your sweet lips a little closer to the phone. #

0:25:54 > 0:25:57- No.- "Tell your friend who's there beside you he'll have to go."

0:25:57 > 0:25:59No, I don't remember that one.

0:25:59 > 0:26:02# Tell your friend who's sat there with you he'll have to go... #

0:26:02 > 0:26:05- D'you remember that one, Jas?- No. If it's not Wham I can't remember it.

0:26:05 > 0:26:07"If it's not Wham I can't remember it!"

0:26:07 > 0:26:10So, you're doing that, your album...

0:26:10 > 0:26:14We'll tour that album in May and June.

0:26:14 > 0:26:17But also, it's your first producing job.

0:26:17 > 0:26:22Yeah, we're in preview at the moment with a show called Love Story

0:26:22 > 0:26:26based on Erich Segal's book and movie.

0:26:26 > 0:26:29- You remember the movie with Ali MacGraw and Ryan O'Neal?- Yes.

0:26:29 > 0:26:31- Big old weepie.- Yes.

0:26:31 > 0:26:33Well, Howard Goodall - one of our greatest composers -

0:26:33 > 0:26:35and Stephen Clark have written this musical

0:26:35 > 0:26:39that I went to see down in Chichester cos I live down near there.

0:26:39 > 0:26:42And it was stunning. I went just as a punter.

0:26:42 > 0:26:47Went with my other half and my mum and sat and watched this

0:26:47 > 0:26:49and fell in love with it.

0:26:49 > 0:26:50It was exquisite

0:26:50 > 0:26:54and I talked to the producer who was producing it down there,

0:26:54 > 0:26:57he's a friend of mine, said what is happening with this show

0:26:57 > 0:27:00and they weren't decided, and I said, "We have to do something with it."

0:27:00 > 0:27:04So I am co-producing it. We open on Monday. As I say, we're in preview.

0:27:04 > 0:27:06What's it like...? Sorry, I'm just going to...

0:27:06 > 0:27:08That's my steamed sponge pudding.

0:27:08 > 0:27:15- It's basically four parts of flour, butter and sugar.- Equal?

0:27:15 > 0:27:18- And half egg.- Equal parts?

0:27:18 > 0:27:19Equal parts and then half egg.

0:27:19 > 0:27:23That goes in the microwave. One minute.

0:27:23 > 0:27:26In the microwave? With the top on?

0:27:26 > 0:27:28With the top on, you just put it on loose as well.

0:27:28 > 0:27:31Full power, fingers crossed.

0:27:31 > 0:27:34Don't want to tempt this live on TV in front of 3.5 million people,

0:27:34 > 0:27:35but anyway...

0:27:35 > 0:27:36Anyway, you've got that.

0:27:36 > 0:27:40Does it urge you to - when you are producing stuff like that -

0:27:40 > 0:27:43if people are doing it wrong, don't you just want to...?

0:27:43 > 0:27:45Yeah. If you're a control freak like me!

0:27:45 > 0:27:48But they don't, they are doing a brilliant job,

0:27:48 > 0:27:50it's a great cast, a young cast.

0:27:51 > 0:27:53I have a huge sense of pride

0:27:53 > 0:27:56watching other people do those things

0:27:56 > 0:28:00and I've been doing this business for 26 years so you learn stuff.

0:28:00 > 0:28:02You kind of know the pitfalls.

0:28:02 > 0:28:05You kind of think you know what audiences want.

0:28:05 > 0:28:08I think I've got quite good taste when it comes to musical theatre

0:28:08 > 0:28:13and this is something so new and so...life affirming and exciting...

0:28:13 > 0:28:16It's really an extraordinary beautiful thing

0:28:16 > 0:28:20- and there's nothing else like it out there at the moment. - Look forward to it.

0:28:20 > 0:28:23And it's British, it's nice to have a new British musical

0:28:23 > 0:28:25to be able to champion, you know?

0:28:25 > 0:28:28- And if you weren't busy enough, DVD out at Christmas?- Yeah!

0:28:28 > 0:28:32- How do you do it all?! - I like working. I do take time...

0:28:32 > 0:28:35If you can have one day a week where you do nothing.

0:28:35 > 0:28:40You rest on the seventh day and make sure you spend that

0:28:40 > 0:28:44with the family and do the cooking and watch the X Factor,

0:28:44 > 0:28:47and Strictly Come Dancing, and do all those normal things,

0:28:47 > 0:28:50that gives you the energy and the impetus to do everything else,

0:28:50 > 0:28:52especially if you love your work, you love your job,

0:28:52 > 0:28:55it's not really work. That looks stunning.

0:28:55 > 0:28:57So this is your pineapplely sort of...

0:28:57 > 0:29:00This is the one with the caramely and all that sort of stuff.

0:29:00 > 0:29:03The thing that impresses me about you guys

0:29:03 > 0:29:05is that you really multitask well.

0:29:05 > 0:29:07You can talk and this is really quick and it's just there.

0:29:07 > 0:29:08Looks stunning.

0:29:08 > 0:29:11Well, you can sing and dance while dressed up as a woman.

0:29:11 > 0:29:14- I'm not going to be able to do that. - But I'm not cooking...

0:29:14 > 0:29:16was it a vanilla...?

0:29:16 > 0:29:19This is a steamed sponge pudding.

0:29:21 > 0:29:23There is actually no back to that microwave,

0:29:23 > 0:29:25somebody's just swapped it over!

0:29:25 > 0:29:27- THEY LAUGH - It's like the Generation Game.

0:29:27 > 0:29:30So you just...on there.

0:29:31 > 0:29:33That's amazing.

0:29:33 > 0:29:37Steamed sponge pudding with ice cream and you can put more

0:29:37 > 0:29:41of this sort of golden syrupy stuff on the top, a little bit of honey.

0:29:42 > 0:29:45But there you go. Nice quick and simple pudding.

0:29:45 > 0:29:48Remember, there's cooked pineapple as well. Dive into that.

0:29:48 > 0:29:52- It'll be hot.- Yeah. I'm amazed that that's easy.

0:29:52 > 0:29:54It's so easy, you just blend it...

0:29:54 > 0:29:56All I've done is put a bit of vanilla pod in there,

0:29:56 > 0:29:59but you can flavour that with lemon zest, orange zest, anything like that.

0:29:59 > 0:30:02And literally just one minute in the microwave.

0:30:02 > 0:30:06- I think even my wife could manage that.- Mine couldn't!

0:30:06 > 0:30:09- Happy with that?- That is stunning. - There you go.

0:30:13 > 0:30:15That's such a quick and tasty dessert.

0:30:15 > 0:30:16You've got to try it at home.

0:30:16 > 0:30:19And you don't have to dress up as a woman to make it.

0:30:19 > 0:30:22You can find all of today's recipes on our website.

0:30:22 > 0:30:24Go to bbc.co.uk/recipes.

0:30:24 > 0:30:26We're not live today. Instead we're looking back

0:30:26 > 0:30:29at some of the best moments from the Saturday Kitchen archives.

0:30:29 > 0:30:31And they don't come much more flamboyant than this.

0:30:31 > 0:30:34When Glynn Purnell made an appearance in December,

0:30:34 > 0:30:37he couldn't help but surprise me with an early Christmas present.

0:30:37 > 0:30:39- Hi, James. How are you? - Welcome to the show again.

0:30:39 > 0:30:42- What are we cooking then, Glynn? - Before we start cooking,

0:30:42 > 0:30:45because obviously it's Christmas, I've got my Christmas jumper on.

0:30:45 > 0:30:48So what I've done is brought you a gift here. Sorry.

0:30:48 > 0:30:51- I didn't know about this. - This is for you.- Right.

0:30:51 > 0:30:55Basically it's tradition that, if someone buys you a gift,

0:30:55 > 0:30:58it's upsetting if you don't wear it or whatever,

0:30:58 > 0:31:01Christmas morning, down the pub...

0:31:01 > 0:31:05Stick it on, chef. And look at that.

0:31:05 > 0:31:08- Look at that.- Glynn...

0:31:08 > 0:31:11- I thought when I chose it... - Just what I always wanted.

0:31:11 > 0:31:15I thought... Look, it's got snowflakes on, snowflakes on...

0:31:15 > 0:31:16You can unzip it as well.

0:31:16 > 0:31:20Use it as a cardigan, have it over your shoulder. You can wear it open.

0:31:20 > 0:31:25- It's a bit big. - Well, the thing is...- XXXL?!

0:31:25 > 0:31:27No. I bought that because...

0:31:27 > 0:31:32It's from that well-known supermarket beginning with A? Go on then.

0:31:32 > 0:31:35I thought it was a bit rude last week what Matt Dawson said about you.

0:31:35 > 0:31:38I just thought it'll either shrink in the wash

0:31:38 > 0:31:39or you could grow into it, chef.

0:31:39 > 0:31:42- Thank you very much. - What do you think about that?

0:31:42 > 0:31:44I feel like a young Val Doonican!

0:31:44 > 0:31:47- In a rocking chair.- Len, I know you're a man of great fashion.

0:31:47 > 0:31:50- What do you reckon to that? - It's massive, look at it!

0:31:50 > 0:31:53You'll grow into it, chef. Or you can wear a couple of layers.

0:31:53 > 0:31:55Look at the size of this! Right, what are we cooking?

0:31:55 > 0:31:58We'll get on with it. We're going to do venison,

0:31:58 > 0:32:01which is going to be rolled in a bit of black pepper and juniper berries.

0:32:01 > 0:32:05We're going to slow cook it at 65 degrees. In clingfilm, in water.

0:32:05 > 0:32:08Then we're going to caramelise it with a little bit of butter

0:32:08 > 0:32:11and serve that with sweet and sour parsnips,

0:32:11 > 0:32:12which you're going to crack on with,

0:32:12 > 0:32:16which are going to be cooked in equal quantities of vinegar and sugar.

0:32:16 > 0:32:19- Right, OK.- If you peel them down for me.- You want me to do that?

0:32:19 > 0:32:22- Peel these, OK.- And I'll put some juniper berries in here.

0:32:22 > 0:32:25- There you go.- We'll serve it with some curly kale,

0:32:25 > 0:32:27but cook the kale in a bit of chicken stock and butter.

0:32:27 > 0:32:29I'm not being funny

0:32:29 > 0:32:32but it does really bring the colour out in your eyes.

0:32:35 > 0:32:37You can't anyway because we're on national television!

0:32:37 > 0:32:41- It's your first and last time, Glynn. But now...- Cheers.- Right.

0:32:41 > 0:32:42- Fire away.- OK.

0:32:42 > 0:32:46- So, if you peel them and shred them on the mandolin for me.- Right, OK.

0:32:46 > 0:32:49I'm going to put the vinegar into the pan.

0:32:49 > 0:32:50So we're going to make like a...

0:32:52 > 0:32:55- Going to make a quick reduction! - Maybe not as hot as that!

0:32:55 > 0:32:57We'll put the sugar in, which should slow it down.

0:32:57 > 0:33:01- Not flammable this thing, by any chance?- What was that?

0:33:01 > 0:33:05This is a gastr... In the old days we put it in tomato soup.

0:33:05 > 0:33:07I'm saying old days but, you know...

0:33:07 > 0:33:09Well, you know that very famous brand of tomato soup

0:33:09 > 0:33:11which I can't mention because we're on BBC.

0:33:11 > 0:33:16- But I reckon that gastrique is the heart of that soup.- You reckon?

0:33:16 > 0:33:19- Yeah. I reckon.- Explain to us what a gastrique is then.

0:33:19 > 0:33:23Equal quantities of, I'm using malt vinegar and sugar.

0:33:23 > 0:33:25So we want it to be sweet, like a sweet and sour.

0:33:25 > 0:33:27I'll cook the parsnips in it to bring out the sweetness

0:33:27 > 0:33:30of the parsnips but also to cut it because of the richness of the game.

0:33:30 > 0:33:34- Ever had a gastrique before, Len? - No, I haven't, I don't think.

0:33:34 > 0:33:36I don't think I want one!

0:33:37 > 0:33:39Don't worry, Len, trust me.

0:33:39 > 0:33:41And I heard you don't like root vegetables as well.

0:33:41 > 0:33:45Hardcore, my grandad used to call them.

0:33:45 > 0:33:48- James, could you just turn that pan up for me?- OK.- Which one is it?

0:33:48 > 0:33:52- Is it this one?- The French hate parsnips actually,

0:33:52 > 0:33:55they probably think they're like bits of wood, don't they?

0:33:55 > 0:33:58- They give them to the pigs.- They do.

0:33:58 > 0:34:01- Do you like your jumper or not? - I think it's amazing.

0:34:01 > 0:34:04- If I was in the shop it is just what I would buy.- That's what I thought.

0:34:04 > 0:34:05My grandad.

0:34:07 > 0:34:08- Go on then.- Right, OK.

0:34:08 > 0:34:12So basically I'm rolling the venison in a bit of clingfilm.

0:34:12 > 0:34:14So that is a loin of venison, it's all been trimmed,

0:34:14 > 0:34:16the fat's been trimmed off it.

0:34:16 > 0:34:19Obviously this time of year it's in season, gaming season,

0:34:19 > 0:34:21so it's an alternative to beef.

0:34:21 > 0:34:25- And it's actually better for you. - It's very lean, isn't it?- Yes.

0:34:25 > 0:34:27There's no fat on this whatsoever.

0:34:27 > 0:34:31That's why we'll poach it, part poach it. We call it sous vide cooking.

0:34:31 > 0:34:34- About 65 degrees for... - Tell us this way of cooking.

0:34:34 > 0:34:37Because this is relatively new.

0:34:37 > 0:34:39But people can have a go at it at home.

0:34:39 > 0:34:41Normally we use things like a vac pack machine

0:34:41 > 0:34:44and have water baths all running at different temperatures.

0:34:44 > 0:34:49Normally I cook between 58 and about 65.

0:34:49 > 0:34:51This one I've just upped the temperature a little to 65,

0:34:51 > 0:34:54so the people at home, if they haven't got a thermometer,

0:34:54 > 0:34:56best thing to do is to boil a kettle.

0:34:56 > 0:34:59Pour it in, half fill the kettle with cold water, pour it in,

0:34:59 > 0:35:03hold your finger there. Count to six, seven and then take it out.

0:35:03 > 0:35:05And that's roundabout 65 degrees.

0:35:05 > 0:35:10- Yeah. It's probably better to use a thermometer!- I think so.

0:35:10 > 0:35:14- Sous vide meaning under vacuum, that's what it is?- Yes.

0:35:14 > 0:35:17Vacuum packed in a bag. Basically it's slow cooking, part poaching.

0:35:17 > 0:35:19- I'll wash my hands.- OK.

0:35:19 > 0:35:21It's good if you're in a busy kitchen

0:35:21 > 0:35:23and not a lot of chefs, isn't it?

0:35:23 > 0:35:27Because you can do it all beforehand and just finish it off.

0:35:27 > 0:35:30And if you do leave it in the water a couple of minutes over,

0:35:30 > 0:35:31it's not going to really overcook it.

0:35:31 > 0:35:35So if it's a busy kitchen and you haven't got the staff to man

0:35:35 > 0:35:38all the stoves, it's a convenient way. So if you had a dinner party

0:35:38 > 0:35:41you could drop the venison in, do your bits and pieces

0:35:41 > 0:35:43and not worry that the meat will shrink

0:35:43 > 0:35:45and overcook in the oven and whatever.

0:35:45 > 0:35:50And presumably great for slow cook, lesser cuts, tougher cuts.

0:35:50 > 0:35:52It works well with meat, doesn't it? Not with fish.

0:35:52 > 0:35:56- No, it's terrible with fish. - Fish cooks really quickly.

0:35:56 > 0:35:57I wouldn't say terrible,

0:35:57 > 0:36:00but it loses that sort of fresh immediacy.

0:36:00 > 0:36:02Fish is nice in a hot pan, caramelise it up.

0:36:02 > 0:36:06- OK, so in go the parsnips. - We need them to tick over.

0:36:07 > 0:36:09Right. And they've gone into the gastrique there.

0:36:09 > 0:36:12Can I lift this one out for you? There you go.

0:36:12 > 0:36:15- You want to seal that one, don't you?- We're going to seal that one.

0:36:15 > 0:36:19- So literally you cook it with the clingfilm on?- Yes.

0:36:19 > 0:36:23And what we do is... We don't cook it with the clingfilm on.

0:36:23 > 0:36:27Is it, Valerie? I know a song about you!

0:36:27 > 0:36:33- What about giblets?- There's that one. Lovely.- We'll dry that off.

0:36:33 > 0:36:37That goes in. Cool this pan down a bit. This goes in a hot pan.

0:36:37 > 0:36:39The secret of this is, great for dinner parties

0:36:39 > 0:36:42but what you do need to do when you're doing meat,

0:36:42 > 0:36:44whether venison or beef, you need to seal it.

0:36:44 > 0:36:47You want to seal the outside to make sure there's no...

0:36:47 > 0:36:49all the bacterias and stuff that meat has.

0:36:49 > 0:36:53So, basically the parsnips are on there. We're going to do the kale.

0:36:53 > 0:36:57- Bit of oil.- Yeah. Do you want me to cook the kale?- If you want to.

0:36:57 > 0:36:59I'm going to cook the kale in pure chicken stock

0:36:59 > 0:37:01and a bit of butter rather than...

0:37:01 > 0:37:05I like to cook vegetables in either fruit juices, stocks or sugars.

0:37:05 > 0:37:07So you get the best of the vegetable.

0:37:07 > 0:37:11I think water sort of dilutes it. People tend to overcook it a lot.

0:37:11 > 0:37:13A great way of cooking cabbage this Christmas, no need to boil it.

0:37:13 > 0:37:16- Watch the jumper, James! - Trust me, I'm watching it!

0:37:16 > 0:37:19I'd hate to see that go up! Season it up for me and...

0:37:19 > 0:37:24We've got some butter in here. Just a little bit of butter. There we go.

0:37:24 > 0:37:25Plenty of butter.

0:37:25 > 0:37:28Season it up because literally you can cook this in,

0:37:28 > 0:37:30we've cooked it before with water and butter

0:37:30 > 0:37:33but it's that emulsification of liquid and butter.

0:37:33 > 0:37:34Chicken stock, it glazes it up.

0:37:34 > 0:37:37And if you're a vegetarian you can use vegetable stock

0:37:37 > 0:37:40- but then you wouldn't be cooking venison.- No, probably not.

0:37:40 > 0:37:42Right then, OK. THEY LAUGH

0:37:42 > 0:37:45Well, saying that, people say about vegetarians,

0:37:45 > 0:37:47I mean, at the end of the day,

0:37:47 > 0:37:50the venison doesn't eat meat so to me it's a vegetarian.

0:37:50 > 0:37:53As simple as that. Our parsnips are coming down.

0:37:53 > 0:37:57We've got a little bit of red wine sauce or a little bit of game stock.

0:37:57 > 0:38:01- OK. Yeah.- Right, we're just going to dry the meat off.

0:38:01 > 0:38:04Realistically we'd have a bit more time to rest the meat,

0:38:04 > 0:38:08so it relaxes and the juices stay in so it doesn't sort of bleed.

0:38:08 > 0:38:10I know Len said he didn't like blood on a plate,

0:38:10 > 0:38:13but mainly it's because it's not been rested, really.

0:38:13 > 0:38:16I forgot how long that went in there for. About 15 minutes?

0:38:16 > 0:38:1715 to 18 minutes.

0:38:17 > 0:38:20- If it goes over a couple of minutes it's not a big deal.- OK.

0:38:20 > 0:38:24As long as it stays under 20 minutes, about 65 degrees, you should be fine.

0:38:24 > 0:38:26There's your kale. It's as easy as that to cook.

0:38:26 > 0:38:30- Just nicely seasoned, done. - Parsnips?

0:38:30 > 0:38:33So now they're becoming a sort of translucent...

0:38:33 > 0:38:34Cook them for a little bit longer,

0:38:34 > 0:38:37they normally take about five to ten minutes.

0:38:37 > 0:38:39Just keep simmering, you can smell the...

0:38:39 > 0:38:42I'll do that. Do you want to slice the old venison?

0:38:42 > 0:38:45I think this might change your mind, Len, about root veg,

0:38:45 > 0:38:48because this does taste fantastic. There you go.

0:38:48 > 0:38:51And the secret of cooking it like this, it keeps it nice and pink.

0:38:51 > 0:38:54And also it doesn't shrink.

0:38:54 > 0:39:00- You don't look convinced, Len. - Well, I'm willing to try anything.

0:39:00 > 0:39:01But not a large portion.

0:39:01 > 0:39:03Oh, right, OK!

0:39:03 > 0:39:04THEY LAUGH

0:39:04 > 0:39:07- What would you like? - We'll start dressing now.

0:39:07 > 0:39:09- Slice some pear for me, James? - I can do that, yes.

0:39:09 > 0:39:10Just serve a little bit of pear.

0:39:10 > 0:39:13This could do with resting, really, a little bit longer.

0:39:13 > 0:39:15How long would you rest that for?

0:39:15 > 0:39:18Normally the same amount of time you've cooked it for.

0:39:18 > 0:39:20So if you cook a roast joint and take it out of the oven,

0:39:20 > 0:39:23it needs 20 minutes, half an hour. A small piece like this,

0:39:23 > 0:39:26you're talking a good ten minutes just left on the side, really.

0:39:26 > 0:39:28Doesn't it go cold, though?

0:39:28 > 0:39:30It does, but what you normally do, once you've dressed it,

0:39:30 > 0:39:32put it back in the oven for another few minutes

0:39:32 > 0:39:35to come back up to temperature, then it won't bleed.

0:39:35 > 0:39:39You can cover it in a bit of foil or something, a warm place.

0:39:39 > 0:39:42There you go. There you go.

0:39:42 > 0:39:46- There's your pear. - Venison on there. Sorry, James.

0:39:46 > 0:39:49I'll just give you a few bits of that so you can set it down there.

0:39:49 > 0:39:51Thank you. And then...

0:39:52 > 0:39:54Parsnips on there.

0:39:55 > 0:40:00I like the way you haven't cooked anything with water. It's quite...

0:40:00 > 0:40:05I tend to... People always pay attention to the main event,

0:40:05 > 0:40:08like obviously you're the main event today, Rick, alongside Len.

0:40:08 > 0:40:10I'm just filling the gaps here.

0:40:10 > 0:40:13I think the jumper is slowly taking over, mate.

0:40:13 > 0:40:16- As the main event.- Yes! - Don't get me offended.

0:40:16 > 0:40:19You know I box, so don't get me offended, James.

0:40:19 > 0:40:21You won your last two fights, didn't you?

0:40:21 > 0:40:23Yeah, the last fight was like a game of chess almost.

0:40:23 > 0:40:25- But with gloves on.- A game of chess?

0:40:25 > 0:40:27It was like we had to find the movement

0:40:27 > 0:40:31and the kid I boxed was a really good boxer as well, so credit to him.

0:40:31 > 0:40:34- I only just nicked it, so...- Do you knock each other out, though?- No.

0:40:34 > 0:40:37Well, we do try, but...

0:40:37 > 0:40:39THEY LAUGH

0:40:39 > 0:40:43- Save that for the kitchen!- Anyway, we've got...- The kale on there.

0:40:43 > 0:40:46- Yeah.- We've got the pear on.

0:40:48 > 0:40:51There you go. Little piles.

0:40:51 > 0:40:54Serve this with a nice big bowl of potatoes or some slow-cooked lentils.

0:40:54 > 0:40:56- The sauce is ready.- Sauce is ready.

0:40:56 > 0:40:59So while you sauce that, remind us what this is again.

0:40:59 > 0:41:01This is slow-cooked venison with juniper berries,

0:41:01 > 0:41:05sweet and sour parsnips, kale and pear.

0:41:05 > 0:41:08And a jumper for Christmas. Just what I always wanted.

0:41:14 > 0:41:18There you go. Right. Over here. Looks fantastic.

0:41:18 > 0:41:21Dive into that, Len. Tell us what you think of that.

0:41:21 > 0:41:24- It does look nice, I must say. - Dive into that. No blood oozing out.

0:41:24 > 0:41:25Dive into that.

0:41:25 > 0:41:29- It's the first time I've had any of these ingredients.- Really?- Oh, yeah.

0:41:29 > 0:41:33I've never... Venison is like a stag, isn't it?

0:41:33 > 0:41:39- Is it?- It's not really, no.- What is it then?- It's a deer.- Little deer.

0:41:39 > 0:41:42- Bambi. I'm eating Bambi here! - That's enough to get...

0:41:42 > 0:41:44THEY LAUGH

0:41:44 > 0:41:48- It's a bit bigger.- The actual meat is gorgeous.- Do you like that?- I do.

0:41:48 > 0:41:51- Now this.- What about the parsnips, Len?- This is it now.

0:41:51 > 0:41:53Sorry, I won't rush you.

0:41:53 > 0:41:57- Taste a bit of that. Taste that. - Well, it's such... It is nice.

0:41:57 > 0:41:59Other veg you could do that? You could do carrots.

0:41:59 > 0:42:03Carrots, swede, any sort of root vegetable, really. Give it a go.

0:42:03 > 0:42:06- Turnips would be great.- It's all right, yeah.- It's all right?

0:42:06 > 0:42:09Yeah, but it's so thin, it's not like my nan used to cook,

0:42:09 > 0:42:11bloody great things...

0:42:15 > 0:42:17And before you ask, no,

0:42:17 > 0:42:20that jumper will not be coming out again this Christmas.

0:42:20 > 0:42:23Now it's time to join Sophie Dahl for some foodie escapism.

0:42:29 > 0:42:33Escapism is that feeling of wanting to be anywhere but here.

0:42:33 > 0:42:36All you want to do is just get on a plane and get away.

0:42:36 > 0:42:41But you can't do that, so we have to escape through our imaginations.

0:42:41 > 0:42:43And that's where food comes in.

0:42:47 > 0:42:51It's the power of food to transport you to somewhere completely foreign,

0:42:51 > 0:42:56exotic and totally removed from your own kitchen.

0:42:56 > 0:42:57# Holiday

0:43:00 > 0:43:01# Celebrate

0:43:04 > 0:43:05# Holiday... #

0:43:07 > 0:43:12Imagine it's the end of a terrible, terrible week.

0:43:12 > 0:43:13And you're desperate to go away.

0:43:13 > 0:43:16When I feel like that, I want to think about food that makes me

0:43:16 > 0:43:18feel like I'm far away.

0:43:18 > 0:43:23So I'm going to make a clam chowder, which reminds me of holidays

0:43:23 > 0:43:27in Martha's Vineyard where my grandmother lives, by the sea.

0:43:27 > 0:43:29Start with...

0:43:29 > 0:43:32two sticks of celery. Finely chopped.

0:43:34 > 0:43:36Onion.

0:43:36 > 0:43:39I haven't worked out how to not cry when you chop onions

0:43:39 > 0:43:44and I think all of the alleged techniques are a myth.

0:43:44 > 0:43:46SHE SNIFFS

0:43:46 > 0:43:50So, knob of butter in the pan with some olive oil.

0:43:55 > 0:43:57Some bay.

0:43:57 > 0:43:59And some thyme.

0:44:00 > 0:44:04My most vivid memory of clam chowder was...

0:44:05 > 0:44:10..during a rather dramatic hurricane. I was about 11 or 12, I think.

0:44:10 > 0:44:13I had been in Martha's Vineyard for the summer

0:44:13 > 0:44:15and we got a storm warning

0:44:15 > 0:44:19that then turned into a hurricane warning, so we battened down

0:44:19 > 0:44:24the hatches and the wind started raging and the sea was crashing up.

0:44:24 > 0:44:29We got a big cauldron of a soup pot and made a clam chowder.

0:44:29 > 0:44:32And sat in candlelight eating it,

0:44:32 > 0:44:35and I'm sure it wasn't remotely romantic or adventurous

0:44:35 > 0:44:37for the grown-ups but I loved it.

0:44:39 > 0:44:43I think the brilliant trick of this soup is you don't have

0:44:43 > 0:44:45to be in a hurricane to...

0:44:46 > 0:44:51..enjoy it. It's really how to greet life's metaphorical hurricane.

0:44:51 > 0:44:55And there's something incredibly nourishing...

0:44:56 > 0:44:57..and grounding about it,

0:44:57 > 0:45:00yet at the same time it's something from far away.

0:45:02 > 0:45:05To the onion and celery mix I'm going to add...

0:45:05 > 0:45:06some roughly-chopped potatoes.

0:45:06 > 0:45:08I've got five here.

0:45:08 > 0:45:13This is not a broth in any shape or form. This is...

0:45:14 > 0:45:18..a really substantial... It's seafaring fare.

0:45:18 > 0:45:20So, in with the potatoes.

0:45:25 > 0:45:27A pint of chicken stock.

0:45:30 > 0:45:34A good old down-home American ingredient - corn.

0:45:34 > 0:45:36You could totally use tinned.

0:45:37 > 0:45:44Just for that really crisp summary taste, this...is perfect.

0:45:50 > 0:45:55Clams. This is the bit that brings the holiday home.

0:45:55 > 0:45:59So, the thing about clams, you want them all to be closed

0:45:59 > 0:46:03before they go in, and you want them all to be open when they come out,

0:46:03 > 0:46:06and if you tap them and they don't open, you don't want to eat them.

0:46:06 > 0:46:08That's the rule.

0:46:10 > 0:46:13In they go. Pop them in this pan of boiling water.

0:46:17 > 0:46:19It's already proper seaside.

0:46:24 > 0:46:26That's the smell I associate with Martha's Vineyard,

0:46:26 > 0:46:31that salty, briny sea smell that you'd know

0:46:31 > 0:46:34when you were taking the ferry across, that summer was coming.

0:46:36 > 0:46:40They're all opening up and that's exactly what you want them to do

0:46:40 > 0:46:44so when they're all open that's when it's time to take them out.

0:46:49 > 0:46:53I'm going to take the clam meat from the shells.

0:46:53 > 0:46:55You see, it's tiny.

0:46:55 > 0:47:02So, from this mountain of shells, small treasure, but worthy treasure.

0:47:02 > 0:47:06Now I'm going to take all of this clam elixir.

0:47:06 > 0:47:07We don't want to waste this.

0:47:09 > 0:47:13Strain it into the soup, because it can get a bit gritty.

0:47:15 > 0:47:18That's bubbling away nicely.

0:47:18 > 0:47:20I'm going to put some croutons in my chowder,

0:47:20 > 0:47:25but if you were having a good old-fashioned East Coast clam chowder

0:47:25 > 0:47:28you'd get a packet of saltine crackers.

0:47:28 > 0:47:32They're flaky and they sort of melt into the clam chowder.

0:47:32 > 0:47:34They come in tiny little packets.

0:47:34 > 0:47:39What we used to be given as kids to shut us up in the back of the car.

0:47:39 > 0:47:42Get some olive oil in there.

0:47:42 > 0:47:46I want the oil to be hot so when the croutons go in, they sizzle.

0:47:47 > 0:47:50Crunchy on the outside, soft on the inside.

0:47:50 > 0:47:53And I'm going to put a little lemon zest.

0:47:57 > 0:47:58Add some thyme.

0:48:00 > 0:48:03What's not to love? They're small bits of fried bread!

0:48:03 > 0:48:08Just small bits of lemony, tiny fried bread, which is even better.

0:48:09 > 0:48:12I think now might be the time for a taste.

0:48:13 > 0:48:17Mm! Delicious.

0:48:17 > 0:48:22Got that lovely, crunchy summer corn

0:48:22 > 0:48:27and then the brine of the sea. It's a very good mix. Some double cream.

0:48:28 > 0:48:30The cooked clams...

0:48:33 > 0:48:35I'm going to add a little pepper, not salt

0:48:35 > 0:48:39because we've got all of the salty goodness of the sea.

0:48:41 > 0:48:43Some roughly-chopped parsley.

0:48:44 > 0:48:46And I'm going to serve it up.

0:48:47 > 0:48:51This is perhaps a bowl for your fisherman friend.

0:48:53 > 0:48:58# I will live my life as a lobsterman's wife

0:48:58 > 0:49:02# On an island in the blue bay... #

0:49:02 > 0:49:05I'm going to add some croutons into the mix.

0:49:05 > 0:49:08# He will smell like the sea... #

0:49:10 > 0:49:14So, if you can't get away, this is the holiday in a bowl.

0:49:18 > 0:49:21Mm. Scent of the sea.

0:49:21 > 0:49:24We've got these delicious, still crisp vegetables.

0:49:24 > 0:49:26It is transporting.

0:49:26 > 0:49:30# On our island in the blue bay

0:49:30 > 0:49:36# Far away, far away I want to go far away

0:49:36 > 0:49:40# To a new life on a new shoreline

0:49:40 > 0:49:45# Where the water is blue and the people are new

0:49:45 > 0:49:52# To another shoreline in another life. #

0:49:54 > 0:49:58So, from the shores of Martha's Vineyard last night,

0:49:58 > 0:50:00this morning to the wild of Mexico.

0:50:00 > 0:50:03I'm going to make a Mexican brunch.

0:50:03 > 0:50:08Black bean quesadillas with guacamole and some spicy hot chocolate.

0:50:08 > 0:50:11Possibly one of the ten most delicious things in the world.

0:50:11 > 0:50:14I'm going to start with the hot chocolate.

0:50:14 > 0:50:18And I'm going to use soy milk. Deeply Mexican.

0:50:18 > 0:50:23I think I'm trying to convince myself that soy milk will counterbalance

0:50:23 > 0:50:26the fact that I'm going to use an entire bar of chocolate in here.

0:50:26 > 0:50:28This isn't any old chocolate,

0:50:28 > 0:50:30it's dark chocolate infused with red chillies.

0:50:30 > 0:50:35And to amp it up, I'm using one dried chilli.

0:50:37 > 0:50:40I'm going to stir it all in with a cinnamon stick.

0:50:40 > 0:50:43The Mexicans are really brave with chocolate in their cooking.

0:50:43 > 0:50:46They use it in mole sauce with chicken,

0:50:46 > 0:50:50and it becomes, rather than something sweet, something slightly dark.

0:50:50 > 0:50:55And mysterious. I'm going to leave it to infuse in there.

0:50:55 > 0:50:58And I'm going to get on with the guacamole.

0:51:00 > 0:51:04My American granny just loves guacamole.

0:51:04 > 0:51:08She will eat it by the bucketful and then she says very mournfully,

0:51:08 > 0:51:10"I don't know why I'm so fat."

0:51:11 > 0:51:15You're not fat, but you did just eat seven pieces of fried chicken

0:51:15 > 0:51:17and an entire bowl of guacamole.

0:51:17 > 0:51:21So that was one avocado, mash that up.

0:51:21 > 0:51:24To that, one tomato.

0:51:24 > 0:51:28Whilst Martha's Vineyard is somewhere I totally associate

0:51:28 > 0:51:30with the comfort of childhood holidays,

0:51:30 > 0:51:32Mexico makes me feel grown up.

0:51:32 > 0:51:38I first went there with my aunt when I was about 18 or 19

0:51:38 > 0:51:43and just had a brilliant time and drank far too many margaritas

0:51:43 > 0:51:46and ate far too much guacamole.

0:51:46 > 0:51:50It was such a funny kind of high drama holiday

0:51:50 > 0:51:53in the best possible way. So...

0:51:54 > 0:51:57Some chopped red onion. A handful of coriander.

0:51:57 > 0:52:02I like guacamole to be chunky, I like it to have tons of coriander

0:52:02 > 0:52:04and loads of lime.

0:52:05 > 0:52:08Just the smell of this is transporting.

0:52:08 > 0:52:11I'm actually going to add five drops of hot sauce.

0:52:15 > 0:52:20That's the guacamole I want. Onto the quesadilla.

0:52:20 > 0:52:25What I have here are canned black beans with some red peppers.

0:52:27 > 0:52:31And these are cheap, they're from a jar. Little bit of hot sauce there.

0:52:31 > 0:52:34Heating them through, they're already cooked.

0:52:34 > 0:52:39So next, don't be alarmed, is not a bit of foam or polystyrene.

0:52:39 > 0:52:43It is tofu. The brilliant thing about tofu is, it's like a canvas.

0:52:43 > 0:52:47It will pick up the flavour of anything that you match it with.

0:52:47 > 0:52:50Scrunch it up. It gets a bit like scrambled eggs.

0:52:51 > 0:52:54I'm going to add an arsenal of spices.

0:52:54 > 0:52:57Quarter of a teaspoon of cumin.

0:52:58 > 0:53:03The same of turmeric, and a pinch of smoked paprika.

0:53:05 > 0:53:10A mixture of spring onions, one clove of garlic, a chilli into the pot.

0:53:10 > 0:53:12In with the tofu.

0:53:14 > 0:53:17If you are scrambling tofu, it cooks very quickly.

0:53:17 > 0:53:19Literally a few minutes.

0:53:22 > 0:53:27Who would have thought it was tofu? Now the assembly. A tortilla.

0:53:27 > 0:53:29Begin with the black beans with the pepper.

0:53:32 > 0:53:34Spicy seasoned tofu.

0:53:34 > 0:53:38And a big handful of cheddar. Now it gets a hat.

0:53:43 > 0:53:47And they burn quickly, quickly, so keep an eye.

0:53:48 > 0:53:53For the carnivore, shredded chicken. This is ready to turn over.

0:53:55 > 0:53:56In with the chicken.

0:54:08 > 0:54:11Sprinkle some finely-chopped red chilli on there.

0:54:14 > 0:54:16You've got your spicy hot chocolate.

0:54:19 > 0:54:21The main attraction of my quesadillas,

0:54:21 > 0:54:26they are molten and delicious, big fat wad of guacamole.

0:54:26 > 0:54:30The thing that will send you away on holiday to Mexico,

0:54:30 > 0:54:31albeit just for breakfast.

0:54:39 > 0:54:42There'll be more fantastic cooking from Sophie on next week's show.

0:54:42 > 0:54:44We're not cooking live in the studio today.

0:54:44 > 0:54:46Instead, we're showing you some of the tasty recipes

0:54:46 > 0:54:51from the Saturday Kitchen archives. Still to come on today's Best Bites,

0:54:51 > 0:54:54we revisit the first time that Brian Turner and James Tanner ever

0:54:54 > 0:54:57had to try their hands at the Saturday Kitchen omelette challenge.

0:54:57 > 0:55:00Nigel Howarth shows us his unique take on game.

0:55:00 > 0:55:03He stuffs partridge, wraps it in bread

0:55:03 > 0:55:06and then serves it with seasonal sprouts and squash.

0:55:06 > 0:55:08And presenter Richard Madeley is confronted with food heaven

0:55:08 > 0:55:09or food hell.

0:55:09 > 0:55:12Will he get his heaven, salmon fishcakes with anchovy dressing

0:55:12 > 0:55:14and buttered spinach, or hell,

0:55:14 > 0:55:18breadcrumbed pheasant with marinated beetroot and beetroot puree?

0:55:18 > 0:55:22Stick around and you can see what he gets at the end of today's show.

0:55:22 > 0:55:25Whenever Nigel Haworth leaves Lancashire to visit us

0:55:25 > 0:55:27in the Saturday Kitchen studio, you can guarantee

0:55:27 > 0:55:30he's going to bring some top-class seasonal recipes with him.

0:55:30 > 0:55:32This occasion was no different.

0:55:32 > 0:55:35- How are you doing?- I'm good.- Good. What's on the menu for you?

0:55:35 > 0:55:38We're going to do partridge. We've got some partridge breasts here.

0:55:38 > 0:55:40We're going to wrap them in a bread blanket.

0:55:40 > 0:55:44First of all, I've got one here which I did earlier.

0:55:44 > 0:55:45I need to get that in the oven

0:55:45 > 0:55:48because it's going to take about six to eight minutes.

0:55:48 > 0:55:51So in a really hot pan, as you can probably see.

0:55:51 > 0:55:52Yeah.

0:55:52 > 0:55:54That is hot, isn't it?

0:55:54 > 0:55:59- It's reasonably... It's very hot, that.- That is quite hot, mate.

0:55:59 > 0:56:04- Do you want to put it in that one? - Actually... Whee!

0:56:04 > 0:56:06- Er...- There.

0:56:06 > 0:56:09That's even hotter. Don't worry, it's fine.

0:56:09 > 0:56:13- I'll put it in this one. - And we'll pop that underneath there.

0:56:13 > 0:56:16- Partridge is going in. - Good start, then(!)

0:56:16 > 0:56:18THEY ALL LAUGH

0:56:18 > 0:56:21- How long do you want that in there for?- Needs to be six minutes.

0:56:21 > 0:56:25You're going to make the stuffing, which is onions, bacon,

0:56:25 > 0:56:28mushrooms and a little of that Cumbrian ham that you've got there.

0:56:28 > 0:56:32- Right.- Pop those over there.- OK. - You usually do most of the work.

0:56:32 > 0:56:33I'm going to take my...

0:56:35 > 0:56:37..partridge skin off the breast.

0:56:37 > 0:56:40There's a little bone left in.

0:56:40 > 0:56:44- Just whip that away, because we don't like bones.- Yeah.

0:56:44 > 0:56:47And do you use the whole thing in the restaurant or just...

0:56:47 > 0:56:49This dish, obviously not.

0:56:49 > 0:56:53But you can obviously whole roast your partridge.

0:56:53 > 0:56:56I'm just going to create a little pouch there.

0:56:56 > 0:57:00So that's where the stuffing is going to go in. OK.

0:57:00 > 0:57:03And while I'm waiting for you to get that,

0:57:03 > 0:57:06I've got some butternut squash here.

0:57:06 > 0:57:07Just give me a little bit of that.

0:57:07 > 0:57:09So the butternut squash, are you going to roast off?

0:57:09 > 0:57:13I'm going to cut in half and we're going to really simply roast it off.

0:57:13 > 0:57:15So take the seeds out.

0:57:15 > 0:57:18It's lovely and in season now, butternut squash.

0:57:18 > 0:57:20And just get rid of those.

0:57:22 > 0:57:26And that's ready for you to pop on that tray.

0:57:26 > 0:57:28And we get some garlic on. So that's that.

0:57:30 > 0:57:35OK. So, the stuffing, which I've got, while you're making yours.

0:57:35 > 0:57:38You've got one already done, but I'll just explain what's in it.

0:57:38 > 0:57:41We've got the bacon, we've got a little bit of this ham.

0:57:41 > 0:57:44You're going to use a local, dried ham, is that right?

0:57:44 > 0:57:48Yeah, we've got some Cumbrian ham. Which is wonderful stuff.

0:57:48 > 0:57:51And I've got a couple of slices of white bread here.

0:57:51 > 0:57:54I'm going to take the crusts off.

0:57:54 > 0:57:58And then put them through, just roll them together.

0:57:58 > 0:58:01And then just put them through a pasta machine.

0:58:01 > 0:58:04Now this is the interesting bit, because this is the...

0:58:04 > 0:58:07What you need to do is just give it a bit of a bash

0:58:07 > 0:58:11and make sure that it will go, crimp it together,

0:58:11 > 0:58:14make sure that it will go through our pasta machine.

0:58:14 > 0:58:17What's the idea about using this bread then?

0:58:17 > 0:58:20Well, the bread is just another medium.

0:58:20 > 0:58:23- Basically you've got a stuffing... - Yeah.

0:58:24 > 0:58:29And instead of putting it on the inside,

0:58:29 > 0:58:31we're just going to roll it.

0:58:31 > 0:58:37And use it as if you were using puff pastry or any other pastry

0:58:37 > 0:58:38around the outside.

0:58:38 > 0:58:42Now, with partridge, it can get quite dry, so you don't want to...

0:58:43 > 0:58:47- ..overcook it too much. - Yeah. There we go.

0:58:47 > 0:58:50So that's just two slices of bread just stuck together?

0:58:50 > 0:58:52Yeah, you get two so you've got enough...

0:58:55 > 0:58:57There we go.

0:58:58 > 0:58:59There.

0:59:01 > 0:59:03OK. Take that down.

0:59:06 > 0:59:09It's a good job you're here today, isn't it?

0:59:09 > 0:59:14Need to get it nice and thin, so another one.

0:59:17 > 0:59:23And another one. Take it down to number six or seven. There we go.

0:59:24 > 0:59:27- OK.- Phil, have you never seen this before?

0:59:27 > 0:59:30It's absolutely new territory for me, I have to say.

0:59:30 > 0:59:33Down in the south we use pastry.

0:59:33 > 0:59:35You have to use the bought bread, actually,

0:59:35 > 0:59:38because the other stuff tends to break up.

0:59:38 > 0:59:40Which actually it's done a little bit.

0:59:40 > 0:59:43So I need a bit of the chopped chervil.

0:59:43 > 0:59:45Right, I'll get rid of that.

0:59:46 > 0:59:48- Thank you.- OK.

0:59:48 > 0:59:52Now, this chervil has got a little sort of anaseedy flavour, really,

0:59:52 > 0:59:55which goes well with game, fish, that kind of stuff.

0:59:55 > 0:59:58I expect you could use this for anything - chicken, fish?

0:59:58 > 1:00:01Yes, it's great with fish. It really is.

1:00:01 > 1:00:03So pop that into...

1:00:03 > 1:00:06our partridge, like so.

1:00:08 > 1:00:14- Right.- And just fold that little fillet back over the top there.

1:00:14 > 1:00:18Now, for people that haven't been up to Northcote, tell us about it...

1:00:18 > 1:00:22Well, Northcote's a 14-bedroom hotel.

1:00:22 > 1:00:25Did it start off as a house or something?

1:00:25 > 1:00:28It was an old textile merchant's house, really, initially.

1:00:28 > 1:00:31I'm going to put a little bit of kibbled onions there and we've got,

1:00:31 > 1:00:34we've got the Northcote and we've got the four pubs

1:00:34 > 1:00:37and we also do the food at Blackburn Rovers,

1:00:37 > 1:00:40- which is interesting at the moment.- Yes? Why's that?

1:00:40 > 1:00:43- We're not doing very well. - Oh, right.

1:00:43 > 1:00:46I was going to say, I thought you were top.

1:00:46 > 1:00:49- I don't know football. Do you know football?- No.

1:00:49 > 1:00:52- Falling out of the bottom, he is. - Bottom? All right.

1:00:52 > 1:00:57And we're just, we've rolled that over there, like so.

1:00:57 > 1:00:59So they're kibbled onions you've got on there?

1:00:59 > 1:01:02They're kibbled onions and then we crimp the...

1:01:02 > 1:01:05Crimp the ends together, so you've got your little parcel.

1:01:05 > 1:01:09So you've got your stuffing... Your stuffing on the inside.

1:01:09 > 1:01:13- Go on, I'm listening.- And then...

1:01:13 > 1:01:15- What you must do with that.- Yes?

1:01:15 > 1:01:19Is put it in the fridge for at least half an hour, OK?

1:01:19 > 1:01:21So we popped that to the back,

1:01:21 > 1:01:23because we've got one that we've put in earlier.

1:01:23 > 1:01:27Right, I've got the sauce on here, which has got the mushrooms,

1:01:27 > 1:01:30the onion cooking down, a little bit of stock in here.

1:01:30 > 1:01:32- We've got...- Good. - Brussels sprouts in there.

1:01:32 > 1:01:34That's probably another minute and a bit.

1:01:34 > 1:01:37We've got the butternut squash already here.

1:01:37 > 1:01:39So, we've got pomegranate here.

1:01:40 > 1:01:42Yes.

1:01:42 > 1:01:45I didn't realise we had pomegranates in the Ribble Valley now.

1:01:45 > 1:01:48- Yes, they're one of our new regional crops.- Are they?

1:01:48 > 1:01:51LAUGHTER

1:01:52 > 1:01:55There you go. So, just lose the pomegranate seeds out of there.

1:01:55 > 1:01:58OK and we are going to...

1:01:58 > 1:02:00There you go.

1:02:00 > 1:02:04- We're just going to... - Pass, pass the sauce off.- Yes.

1:02:04 > 1:02:07Now as well as Northcote as well, you've got the pubs as well.

1:02:07 > 1:02:09Yes, we've got the pubs

1:02:09 > 1:02:12and The Highwayman won Pub of the Year yesterday for Cumbria.

1:02:12 > 1:02:16- Right.- Which is...which is brilliant for the staff up there,

1:02:16 > 1:02:19because they've been working really hard.

1:02:19 > 1:02:21I mean, basically, we do regional food in each of the pubs,

1:02:21 > 1:02:25so we've got... we've actually got one in Yorkshire.

1:02:25 > 1:02:29- I tell you what, you know. - Went over the borders.

1:02:29 > 1:02:31You've got a great team up there, haven't you? And we've seen...

1:02:31 > 1:02:35- One of which we've seen on The Great British Menu.- Yes, absolutely.

1:02:35 > 1:02:39- Lisa has been my head chef for 10 years now.- Yes.

1:02:39 > 1:02:44So, she is... she's absolutely fantastic.

1:02:44 > 1:02:48She'll be working away today while we're here.

1:02:49 > 1:02:52There you go. So, butter and the sprouts.

1:02:52 > 1:02:55A good way to serve them this Christmas, isn't it, this one?

1:02:55 > 1:02:58- Chestnuts.- There you go. - You've got enough there.

1:02:58 > 1:03:02- Like that.- OK.- A bit of black pepper you want in there?

1:03:02 > 1:03:05- Bit of salt?- A little bit of salt and black pepper.- There you go.

1:03:05 > 1:03:08- I've got the plate.- And I'll go and get the parsnips for you.

1:03:08 > 1:03:13Absolutely. And then the pomegranates...

1:03:13 > 1:03:14go into the sauce...

1:03:16 > 1:03:17Like so.

1:03:19 > 1:03:21- Ah!- Happy with that?

1:03:21 > 1:03:24- There's a little bit of... - Put that to one side.

1:03:24 > 1:03:29We need to leave that to rest for a couple of minutes normally, James.

1:03:29 > 1:03:33- You've got 30 seconds.- Right. So we'll not leave it to rest...

1:03:33 > 1:03:34DROWNED OUT BY LAUGHTER

1:03:37 > 1:03:39Marvellous, right, OK.

1:03:39 > 1:03:44So you take your butternut squash out... Which we've got here.

1:03:44 > 1:03:47- So how long's that roasted for, that one?- That's about 30 minutes.

1:03:47 > 1:03:52OK, and just break the butternut squash with a fork or spoon

1:03:52 > 1:03:57and we want a small amount going onto the plate.

1:03:57 > 1:04:01- Or a large amount if you're in Yorkshire.- There you go.

1:04:01 > 1:04:03- Hmm?- There we go.

1:04:03 > 1:04:05- That one ready?- OK.

1:04:06 > 1:04:10Finish this sauce, that's your pomegranate's gone in the sauce,

1:04:10 > 1:04:13with a little knob of butter, salt and pepper.

1:04:13 > 1:04:18- Put a couple of chestnuts on there, with your brussels sprouts.- Yes.

1:04:18 > 1:04:21Now chestnuts you can buy already done like that, can't you, really?

1:04:21 > 1:04:26Yes, it's not been a good season for chestnuts, I believe.

1:04:26 > 1:04:27What do you think, Phil?

1:04:27 > 1:04:32- We...- Chestnuts are having a difficult time this year...

1:04:32 > 1:04:35THEY TALK OVER EACH OTHER

1:04:35 > 1:04:37If you look around chestnut trees in London,

1:04:37 > 1:04:41it's an absolute nightmare. They've all lost their leaves completely.

1:04:41 > 1:04:43- I mean, it is a big-time problem. - OK.

1:04:43 > 1:04:46But we're actually getting buyers in from Italy, actually.

1:04:46 > 1:04:47Just going to cut that...

1:04:47 > 1:04:50It's a bigger problem if we don't get this on the plate in a minute.

1:04:50 > 1:04:53- Look at that. Slide it on there. - There you go.

1:04:53 > 1:04:56Then we pop that like so, you can see it's nice

1:04:56 > 1:04:58and pink in the middle, and then...

1:05:00 > 1:05:03Pop our pomegranate sauce...

1:05:06 > 1:05:09- ..just over and around. - Looks pretty good.

1:05:09 > 1:05:11So tell us what that is again?

1:05:11 > 1:05:14That's partridge in a bread blanket with a pomegranate sauce.

1:05:14 > 1:05:16Easy as that.

1:05:20 > 1:05:23There we go, right. Well, you get to have a dive into this.

1:05:23 > 1:05:27See what you think. Partridge in a blanket.

1:05:27 > 1:05:31- Nigel, grab a seat over here.- Wow. Looks amazing.- Dive in.- OK.

1:05:31 > 1:05:33- Dive in, tell us what you think. - Because it's got the bread on it,

1:05:33 > 1:05:36it's just a sandwich, isn't it?

1:05:36 > 1:05:37Sorry!

1:05:37 > 1:05:39THEY LAUGH

1:05:39 > 1:05:42- It's a partridge sandwich!- Yes! Yes, he said with a smile on his face!

1:05:42 > 1:05:45- It's a posh sandwich. - 34 quid now.

1:05:45 > 1:05:47Wow, that's an expensive sandwich.

1:05:47 > 1:05:51When you think of all the ingredients that go into a stuffing, you've got,

1:05:51 > 1:05:55you've got the bread wrapped round it and then you've got your mushrooms...

1:05:55 > 1:05:57- He's right, it is a sandwich. - It's a sandwich.

1:05:57 > 1:05:59I'll call it a partridge sandwich now.

1:05:59 > 1:06:02In a blanket, it sounds like you've tucked it in.

1:06:02 > 1:06:04Like it might not even be dead. That's what it sounds like.

1:06:04 > 1:06:08- It is dead, I think.- Well, it is dead. It tastes delicious.

1:06:08 > 1:06:09It tastes really good.

1:06:14 > 1:06:16If that's a sandwich, I'm Delia Smith.

1:06:16 > 1:06:19Now, while we're on the subject of great British chefs,

1:06:19 > 1:06:22let's go back a few years and relive the first time Brian Turner

1:06:22 > 1:06:26and James Tanner ever attempted the Saturday Kitchen Omelette Challenge.

1:06:26 > 1:06:29- Brian, James.- Brian and James?

1:06:29 > 1:06:32Right, you've been practising, haven't you?

1:06:32 > 1:06:35You've obviously been practising, because these pans are nice and hot.

1:06:35 > 1:06:38It's time for the Saturday Kitchen Omelette Challenge, all right?

1:06:38 > 1:06:40Now, you've got to beat this time here.

1:06:40 > 1:06:42Do you reckon you can beat your fellow work colleague,

1:06:42 > 1:06:44Mr Rankin, he did it in 57 seconds.

1:06:44 > 1:06:47- Paul's pretty quick, eh? - Yes, but pretty rubbish.

1:06:47 > 1:06:50- You can't eat them.- But...

1:06:50 > 1:06:54- Down here, we have Mr Carluccio. - A great cook. He's a great cook.

1:06:54 > 1:06:56Serious cook, absolutely brilliant.

1:06:56 > 1:06:59I think he was doing frittata at the time, not an omelette.

1:06:59 > 1:07:02Anyway, you know the score, you've got a set amount of ingredients.

1:07:02 > 1:07:05It's got to be a three-egg omelette, leave my vinegar...

1:07:05 > 1:07:06Get it out the way.

1:07:06 > 1:07:09In front of you, you've got some butter, cheese, milk, cream,

1:07:09 > 1:07:11so a three-egg omelette, fast as you can,

1:07:11 > 1:07:13the time stops when the omelette hits the plate.

1:07:13 > 1:07:15It must be cooked...

1:07:15 > 1:07:18- Get off, get off. Put it down. - Come on, come on, I'm excited.

1:07:18 > 1:07:20The time stops when the omelette hits the plate.

1:07:20 > 1:07:23- Yes.- It's got to be seasoned, nicely cooked...- Yes.

1:07:23 > 1:07:26- Lovely, because I'm going to taste it. Ready?- Yes.- Go.

1:07:26 > 1:07:29AUDIENCE: Come on, boys!

1:07:29 > 1:07:32Make sure you've got no shells in there.

1:07:32 > 1:07:34No, no, no, it's all right.

1:07:34 > 1:07:37- Will it be you? Will it be you? - Brian, your batter's burning, mate.

1:07:37 > 1:07:40THEY TALK OVER EACH OTHER

1:07:40 > 1:07:43You like the burnt butter with the potatoes, don't you, really?

1:07:43 > 1:07:46Seasoned. Two different ways of making it, you see.

1:07:46 > 1:07:49Different ways of making omelettes. Oh...

1:07:49 > 1:07:52- Come on, guys.- Look at these.

1:07:52 > 1:07:54I'm sticking! I can't believe that!

1:07:54 > 1:07:57- CHEERING - Look at it!- Hopeless.

1:07:57 > 1:07:59Come on, Brian. Come on, Brian.

1:07:59 > 1:08:01Good, time stops. Well done, boys.

1:08:01 > 1:08:03What a disaster! Look at the state of that.

1:08:03 > 1:08:06Excuse me. What's the name of these pans?

1:08:06 > 1:08:11On television. Look at that. Look, sticking pans, for goodness' sake!

1:08:11 > 1:08:14Stop cheating. Everybody uses the same pan.

1:08:14 > 1:08:17- Soft in the middle. - Soft? It's not cooked in the middle! - It is! It's lovely.

1:08:17 > 1:08:20Never mind soft. It's still clicking round the farmyard!

1:08:20 > 1:08:23What's it taste like? Is it all right?

1:08:23 > 1:08:25- You love it.- Lovely.- Yeah.

1:08:25 > 1:08:28- Any salt and pepper in there, Chef? - A little bit.

1:08:28 > 1:08:30What have we got here? Look at this.

1:08:30 > 1:08:33- You like brown butter, don't you?- You ask Albert Roux.

1:08:33 > 1:08:37- That's exactly how to do it, mate. A great French chef.- Unbelievable. Eh?

1:08:37 > 1:08:39It's "baveuse", that's what they call it?

1:08:39 > 1:08:41It's called "soft in the middle", Chef.

1:08:41 > 1:08:43- Soft in the middle, yeah. - And burnt on the outside.

1:08:43 > 1:08:46I call it still running round the farmyard.

1:08:46 > 1:08:50- You've done that joke already! - It's lovely. Lovely.

1:08:50 > 1:08:53Right, now then, boys, on a serious note...

1:08:53 > 1:08:55where do you think you've come?

1:08:55 > 1:08:58- I want to be near Carluccio. - Do you?- Hold the rest of 'em up.

1:08:58 > 1:09:01So, Brian, you first. How do you think you've done?

1:09:01 > 1:09:04That was...one minute four seconds.

1:09:04 > 1:09:07One minute four seconds? You did it - I cannot believe this -

1:09:07 > 1:09:10in 37 seconds.

1:09:10 > 1:09:13Wahey! Go on, Brian!

1:09:13 > 1:09:1537 seconds. Look at that.

1:09:15 > 1:09:19- Don't look at it, though. - Have you seen this man? Crimewatch.

1:09:19 > 1:09:21Look at it. Lovely.

1:09:21 > 1:09:25- Mr Tanner, well, obviously... - He's good-looking, that guy there.

1:09:25 > 1:09:29- James Tanner, how quick?- 35.- 35? - Yeah, yeah, yeah.

1:09:29 > 1:09:31You did it... I can't believe you did it in this.

1:09:31 > 1:09:33James, James, what's the world record?

1:09:33 > 1:09:36James, what's the world record?

1:09:36 > 1:09:38I think it's 40, but I don't think it is.

1:09:38 > 1:09:41In the Guide Culinaire it says that an omelette is never an omelette

1:09:41 > 1:09:45- if it's cooked in less than 35 seconds.- Awwww!- Exactly.

1:09:45 > 1:09:47No, it's a definition of omelette.

1:09:47 > 1:09:50Well, it may say that but he did it...

1:09:50 > 1:09:52in 32 seconds dead. Congratulations!

1:09:52 > 1:09:56- The top of our leader board! - Thank you.

1:09:56 > 1:09:58Absolutely superb. Well, we'll have to get you down again

1:09:58 > 1:10:01and see if you can do a proper omelette.

1:10:06 > 1:10:09And their omelette cooking hasn't improved much since then either.

1:10:09 > 1:10:13Now, Rachel Allen certainly knows how to whip up some amazing home-cooked food.

1:10:13 > 1:10:19And this warming winter fish pie was absolutely delicious. Here she is at her sauciest.

1:10:19 > 1:10:22- Good to have you on the show. - Thank you.- Happy Christmas. - And to you, too.

1:10:22 > 1:10:23What are we cooking?

1:10:23 > 1:10:26I'm going to make a classic fish pie, using smoked haddock.

1:10:26 > 1:10:29- So it's like a winter warmer. - Yes, perfect.

1:10:29 > 1:10:32It's perfect when you're feeling just a bit over-indulged...

1:10:32 > 1:10:35We've had venison, lamb, why don't we have fish pie?

1:10:35 > 1:10:39- Yes.- How will we make that? - I've got a mashed potato on the go.

1:10:39 > 1:10:41She's pointed that out because she wants me to do that!

1:10:41 > 1:10:43I want you to peel the potatoes!

1:10:43 > 1:10:45I cooked the potatoes in their skins

1:10:45 > 1:10:47to keep the goodness in.

1:10:47 > 1:10:49To keep them hot so I burn my hands!

1:10:49 > 1:10:51Yeah. Just hold the boiling hot potatoes in your fingers(!)

1:10:51 > 1:10:54- Ouch!- Of course, you could put it in a tea towel...

1:10:54 > 1:10:59and meanwhile, I've got a piece of cod and a piece of smoked haddock.

1:10:59 > 1:11:02Just look at this lovely un-dyed smoked haddock, and...

1:11:02 > 1:11:06It's important to use the un-dyed smoked haddock, isn't it?

1:11:06 > 1:11:09It is...not the bright orange one that looks like it has fake tan.

1:11:09 > 1:11:12It's never seen the light of a smokehouse, has it?

1:11:12 > 1:11:15- No, probably not.- It's like a spray that they put on it, really.

1:11:15 > 1:11:17Yeah. Fake tan spray.

1:11:17 > 1:11:20Exactly. The Dale Winton of the fish world!

1:11:20 > 1:11:22- Oooh!- Only joking, Dale!

1:11:22 > 1:11:27So I'm putting about a pint of milk, just over a pint of milk,

1:11:27 > 1:11:30into the two pieces of fish and I'm using smoked and unsmoked.

1:11:30 > 1:11:33If you used all smoked, it might be a bit too strong.

1:11:33 > 1:11:38- I'm using a bit of both, and a few bay leaves.- But salmon,

1:11:38 > 1:11:41prawns, anything like that you could whack in there?

1:11:41 > 1:11:43Yeah, exactly. Mussels, if you had them.

1:11:43 > 1:11:46If the prawns or mussels are cooked already,

1:11:46 > 1:11:48just add them in at the end...

1:11:48 > 1:11:51I'll tell you what I've had as well in fish pie, recently, clams.

1:11:51 > 1:11:54I never thought they would work, but when you mix together

1:11:54 > 1:11:57with the milk and the cream, you've got that clam chowder-y stuff.

1:11:57 > 1:11:59- Potatoes, creamy milk, yum. - Exactly.

1:11:59 > 1:12:02So a few parsley sprigs, or bay leaves or something

1:12:02 > 1:12:05and a bit of salt and pepper, into the milk with all the fish.

1:12:05 > 1:12:07So this needs to come up to the boil

1:12:07 > 1:12:10and just simmer for about 10 minutes until the fish is cooked.

1:12:10 > 1:12:13Like this one is here. That's already cooked.

1:12:13 > 1:12:16- Now, we're doing a classic sort of fish pie...- Yeah.

1:12:16 > 1:12:19How would you change that, Atul? Would you put like, spices...?

1:12:19 > 1:12:23What spices would you put in there if you wanted to change it slightly?

1:12:23 > 1:12:26I'd add curry powder, to be honest, just to make it a spicy one.

1:12:26 > 1:12:28Oh, a little bit of curry powder?

1:12:28 > 1:12:33Yeah. You don't have a yellow dye in the fish, but you can have curry powder to get a yellow colour.

1:12:33 > 1:12:36But actually with fish, there's a seed called ajwain seed

1:12:36 > 1:12:38which works really wonders with fish.

1:12:38 > 1:12:41In Indian fish cookery we use ajwain seed,

1:12:41 > 1:12:44which is from lovage family, thyme family,

1:12:44 > 1:12:48and works really well with fish. It's a very mild spice,

1:12:48 > 1:12:52and it can combine with either curry powder, or you can use just turmeric and coriander powder.

1:12:52 > 1:12:56- Yes. Lovely.- But this is Rach, and we've got parsley!

1:12:56 > 1:12:59- And a bit of nutmeg cos we're being a bit crazy!- Exactly.

1:12:59 > 1:13:02I'm taking the herbs and the onions out of the milk

1:13:02 > 1:13:04that's already poached with the fish,

1:13:04 > 1:13:07and so this milk has just a gorgeous flavour now,

1:13:07 > 1:13:10so I'm going to make a bechamel, a white sauce, out of this.

1:13:10 > 1:13:13So, to make a roux or beurre manie,

1:13:13 > 1:13:16I'm going to put some butter into a saucepan

1:13:16 > 1:13:20and some flour. So equal quantities of butter and flour

1:13:20 > 1:13:22to make your roux, or your beurre manie.

1:13:22 > 1:13:25Beurre manie is just a mixture of flour and butter

1:13:25 > 1:13:28and a good way of sort of thickening sauce?

1:13:28 > 1:13:30Exactly. It gives it just such good flavour.

1:13:30 > 1:13:33This has got to be the ultimate present for a cook as well,

1:13:33 > 1:13:37- one of these little potato ricers. - That would be good to get in your Christmas stocking.

1:13:37 > 1:13:40Yeah, fantastic stuff. And they're not very expensive at all,

1:13:40 > 1:13:42and they're just so easy to make mash with.

1:13:42 > 1:13:44Yeah, rather than that lumpy mash.

1:13:44 > 1:13:47Don't worry, it's actually supposed to come apart like that,

1:13:47 > 1:13:49I haven't broken it.

1:13:49 > 1:13:52- Yes, you have!- No, I haven't.

1:13:52 > 1:13:55Press that down like that. There you go.

1:13:55 > 1:13:58Once the butter and flour have cooked together for

1:13:58 > 1:14:02just about a minute, add in the roux.

1:14:02 > 1:14:06Whisk the roux into the milk to thicken the milk.

1:14:06 > 1:14:09Once the milk has come up to the boil, which it just has...

1:14:09 > 1:14:13You usually use, for about, say a pint of milk,

1:14:13 > 1:14:15or say, 600 mls, whatever that is,

1:14:15 > 1:14:20use about an ounce of butter, an ounce of flour, 25g each.

1:14:20 > 1:14:23600 mls, just over a pint, yeah.

1:14:23 > 1:14:27I'm going to add a bit of nutmeg as well, into the milk,

1:14:27 > 1:14:30just to give a lovely flavour. Just a little bit.

1:14:30 > 1:14:34I've just put a little bit of this milk in. You want some butter in there as well, don't you?

1:14:34 > 1:14:38- You can't have mashed potato without butter, can you? - You certainly can't.

1:14:38 > 1:14:42And white pepper or black pepper? Purists say white pepper, I suppose, but...

1:14:42 > 1:14:45Yeah, but...I'm not really a purist when I'm at home.

1:14:45 > 1:14:48If there's white pepper, I'll use it,

1:14:48 > 1:14:52but black pepper is perfect. Look, the sauce is nice and thick now.

1:14:52 > 1:14:55It's thickened from the roux, lovely.

1:14:55 > 1:14:58So I'll turn that up. I'm just going to taste the sauce.

1:14:58 > 1:15:01Something like this is really important... Where are you going?

1:15:01 > 1:15:04Don't worry, I'm not clearing off. I'm just getting some milk.

1:15:04 > 1:15:08It is really important with something like this to taste the separate elements.

1:15:08 > 1:15:13Rather than tasting the pie at the end and thinking, "I should have seasoned that a bit better."

1:15:13 > 1:15:17- ATUL:- Rachel, could you use salmon for this?- Absolutely, you could use salmon.

1:15:17 > 1:15:20I mean, I do... Yeah, you could.

1:15:20 > 1:15:26I do like the flavour of the white fish, and the slightly smoked fish with this.

1:15:26 > 1:15:29Rachel likes to use a fish that's going extinct, you know.

1:15:29 > 1:15:32This is the last cod in the sea(!) No, this is...

1:15:32 > 1:15:35- Just to put the final nail in the coffin!- This is good farmed salmon.

1:15:35 > 1:15:37Sheffield farmed salmon.

1:15:37 > 1:15:39OK, so what you can do now is just

1:15:39 > 1:15:43break up the fish into nice chunks.

1:15:43 > 1:15:46Actually I can just put it all into the dish like this,

1:15:46 > 1:15:48and break it up in the dish.

1:15:48 > 1:15:52Make sure there are no bones in the fish.

1:15:52 > 1:15:55I think smokey fish is quite important with this.

1:15:55 > 1:16:00I do too. Yeah. Like you have in a chowder, you have that kind of lovely flavour.

1:16:00 > 1:16:02OK, fish is broken up into chunks.

1:16:02 > 1:16:04You don't even have to break it up.

1:16:04 > 1:16:07Some hard-boiled eggs.

1:16:07 > 1:16:11- Is that all right for you? - Yeah. Is that loose enough?

1:16:11 > 1:16:14I think it's all right. Do you want some more, to make it wetter?

1:16:14 > 1:16:18Um, no, I think actually that looks good. Could you...

1:16:18 > 1:16:20- OK, all right. I could put the peas in as well.- Oh, great.

1:16:20 > 1:16:24- There you are.- You could put peas into this, or serve it with the pie.

1:16:24 > 1:16:26You can't have fish pie without peas!

1:16:26 > 1:16:28- You cannot have it. - I like peas in fish pie.

1:16:28 > 1:16:31- So do you want this quite chunky? - Yes, please.

1:16:31 > 1:16:33I'm going to chop some parsley.

1:16:33 > 1:16:36- I'll do that as well. - Just to add in.

1:16:36 > 1:16:40I suppose you could use a bit of dill, maybe, something like that?

1:16:40 > 1:16:44- Alters the flavour slightly? - Yeah, absolutely.

1:16:44 > 1:16:47This is a great dish that you can easily make, pop it in the fridge.

1:16:47 > 1:16:51- I suppose it freezes really well, because you've cooked the fish. - Freezes perfectly.

1:16:51 > 1:16:56This would be perfect for the day after the night before, wouldn't it?

1:16:56 > 1:17:00Around Christmas time, New Year's Day, something like that.

1:17:00 > 1:17:03- There you go.- Lovely and comforting.

1:17:03 > 1:17:05Sauce going on it as well.

1:17:05 > 1:17:07Some parsley, and then the sauce.

1:17:07 > 1:17:09Great.

1:17:09 > 1:17:11So I can use the ladle...

1:17:11 > 1:17:13The ladle? Where's that gone?

1:17:13 > 1:17:15- Here we go.- There you go.

1:17:18 > 1:17:19Sauce to go over the top.

1:17:19 > 1:17:22Yum! And something like this is quick to make, isn't it?

1:17:22 > 1:17:26And it's so quick because it's a meal in a dish. There we go.

1:17:26 > 1:17:29And the idea is potatoes over the top.

1:17:30 > 1:17:36- Now, us chefs would then pipe this over.- Yes. But, you know what?

1:17:36 > 1:17:38I like this kind of...

1:17:38 > 1:17:43- Life's too short to pipe mashed potato, don't you think?- I think so.

1:17:43 > 1:17:46Or make Christmas pudding. There we go.

1:17:46 > 1:17:52- Or make Christmas pudding!- Do you make your own Christmas pudding? - I did actually this year.

1:17:52 > 1:17:54You're the only person I know apart from Delia Smith that does.

1:17:54 > 1:17:58Well, I was teaching how to make it at the cookery school,

1:17:58 > 1:18:01and I took one of them aside and brought it home.

1:18:01 > 1:18:05So you nicked the best one?! That's what you did, didn't you?

1:18:05 > 1:18:09- Bit of cheese over the top? - Yes, please.- I'll leave you to finish that.- Thank you.

1:18:10 > 1:18:15If you're short of something for Christmas, that's great for the husband buying the wife,

1:18:15 > 1:18:21because while you're grating cheese he's using that to do his hard skin on his feet in the bath.

1:18:21 > 1:18:26- Make sure you get the small-holed one, not the bigger one.- Disgusting!

1:18:26 > 1:18:28Oh, I'd love to be your girlfriend.

1:18:30 > 1:18:33No, sorry, for the record I'm joking.

1:18:33 > 1:18:36- It's fine if you just poke it down the plughole...- James!

1:18:38 > 1:18:40- Get it in the oven! Get it in the oven.- OK.

1:18:40 > 1:18:42How nice.

1:18:42 > 1:18:44How long is this going in for?

1:18:44 > 1:18:47For about 20 minutes. Everything is cooked inside,

1:18:47 > 1:18:51it just needs to get really nice and hot and bubbly. And as you can see,

1:18:51 > 1:18:55this one is nice and hot and bubbly. Think I'll put it there.

1:18:55 > 1:18:57But look how it gets nice and golden on the top.

1:18:57 > 1:19:01- And it's quite important to put it on a tray!- I did do this one.

1:19:02 > 1:19:04Thank you.

1:19:04 > 1:19:08And it should be really nice and saucy, nice and saucy.

1:19:08 > 1:19:11- That is proper fish pie... Look at that!- Yum.

1:19:12 > 1:19:17- Yum!- But then you can't have fish pie, without peas, can you? - No, you can't.

1:19:17 > 1:19:20And I actually like peas and a knob of butter or something like that.

1:19:20 > 1:19:23- Oh... - Do you want to finish it off?

1:19:23 > 1:19:27- The piece de resistance! - That just makes all the difference!

1:19:27 > 1:19:28Tell us what that dish is?

1:19:28 > 1:19:32- That's a gorgeous, simple, classic fish pie.- It's as easy as that.

1:19:36 > 1:19:41- It's nice and saucy, all right.- It's proper saucy. Come on over here.

1:19:41 > 1:19:44Charlie, you get to eat again.

1:19:44 > 1:19:47Can you believe this? This is venison, lamb, fish pie...

1:19:47 > 1:19:49I burned my mouth last time.

1:19:49 > 1:19:52Will it be steak or anchovies following that?

1:19:52 > 1:19:55Think yourself lucky you aren't tasting the omelette.

1:19:55 > 1:19:57It's hot. It will be hot.

1:20:00 > 1:20:03- Big fan of fish pie?- Mmm. - It's proper, isn't it, that one?

1:20:03 > 1:20:05That's all you get, you've got to pass it down.

1:20:05 > 1:20:07You need to learn to get a bigger spoonful.

1:20:12 > 1:20:14That's how to make mashed potato.

1:20:14 > 1:20:18So Richard Madeley is no stranger to the stresses and strains of live telly.

1:20:18 > 1:20:20But I think he could have done with Judy's support

1:20:20 > 1:20:24when he faced his food heaven or food hell. So what did he get?

1:20:25 > 1:20:27Richard, your food heaven would be this fantastic salmon.

1:20:27 > 1:20:30Could be transformed into a lovely little fishcake,

1:20:30 > 1:20:33with another one of your favourites, anchovies.

1:20:33 > 1:20:37Lovely dressing, with capers and parsley, with buttered spinach.

1:20:37 > 1:20:40Alternatively - it could be the dreaded beetroot.

1:20:40 > 1:20:44- But the viewers wouldn't do that to me.- Of course! But how do you think they voted?

1:20:44 > 1:20:47- I think it's 100% for the salmon, because they love me.- You think so?

1:20:47 > 1:20:50You're obviously hugely popular, because we've had

1:20:50 > 1:20:53three times the number of votes that we normally do.

1:20:53 > 1:20:56Where it went wrong was when I said if I had to eat beetroot, I'd gag.

1:20:56 > 1:21:00- That's where I might have lost it. - 79% of the people...- Yes.

1:21:00 > 1:21:04Want to see you gag... Right!

1:21:04 > 1:21:08- We'll lose the salmon...- Thank you all!- Judy was on the phone(!)

1:21:08 > 1:21:11Basically what we need to do with this, first of all,

1:21:11 > 1:21:14we're obviously going to get this on with the pheasant. If you can

1:21:14 > 1:21:16- peel and chop the beetroot... - Seriously, 80%?

1:21:16 > 1:21:20Nearly 80% of people want to see this. Now what I'm gonna do is...

1:21:20 > 1:21:22- You jokers!- I'm going to get my pheasant on the go,

1:21:22 > 1:21:24- cos we need to get that in. - I like pheasant.

1:21:24 > 1:21:27- You do?- Yeah.- Wonderful dish. Now, with our pheasant...

1:21:27 > 1:21:30I could use a knife, Chef.

1:21:30 > 1:21:33- That'll do, thank you. - Don't fight over the knives!

1:21:33 > 1:21:36We're going to just cut this through the centre, to open it all up.

1:21:36 > 1:21:38Basically what we want to do is

1:21:38 > 1:21:42create, like, a nice flat piece of pheasant.

1:21:42 > 1:21:47I'm going to do one and a half of these, cos we need enough for us to try.

1:21:47 > 1:21:52All you do is pop it in between a piece of cling film, like that.

1:21:52 > 1:21:54This is done, basically, to stop it from sticking.

1:21:54 > 1:21:57Use a little mallet, and carefully...

1:21:57 > 1:22:00- Is this to tenderise it? - You're trying to flatten it all out,

1:22:00 > 1:22:02that's what you're looking at.

1:22:02 > 1:22:05You can bash these up to tenderise meat, but I don't really use these.

1:22:05 > 1:22:08I don't know about Raymond, but most people...

1:22:08 > 1:22:11No, that's brilliant, tender, elegant, just right...

1:22:11 > 1:22:14Many people murder the food twice when they cook it.

1:22:14 > 1:22:16- They batter it too much. - Exactly.

1:22:16 > 1:22:18Right, what we're going to do...

1:22:18 > 1:22:21Raymond's got our butter on. What we're gonna do is pan fry this.

1:22:21 > 1:22:23Do you want me to stand back?

1:22:23 > 1:22:27- No, no, you're all right. No, this is your lunch!- Or leave the studio?

1:22:27 > 1:22:32We're going to panne this in a bit of flour.

1:22:32 > 1:22:35So we're going to pop that in there...

1:22:35 > 1:22:37This is seasoned flour in there.

1:22:37 > 1:22:39A bit of egg...

1:22:39 > 1:22:41Try and do it with separate hands.

1:22:41 > 1:22:44- It's a good portion. - Decent-sized portion, yeah.

1:22:44 > 1:22:47Then into these fantastic Japanese breadcrumbs,

1:22:47 > 1:22:49- they get it lovely and crisp. - Japanese?- Yeah.

1:22:49 > 1:22:52- They get it lovely and crisp. - Why Japanese, what's he on about?

1:22:52 > 1:22:56Because if you taste the breadcrumbs on this one,

1:22:56 > 1:22:59they dry out the bread and shave it, and you get it lovely and crisp

1:22:59 > 1:23:01and if you're making fishcakes...

1:23:01 > 1:23:04- You can take that salmon home. - I'll take that recipe home

1:23:04 > 1:23:07and sob quietly into my handkerchief.

1:23:07 > 1:23:09We've got some in the fridge you could have!

1:23:09 > 1:23:11Little bit more, there you go.

1:23:11 > 1:23:13It'll be about four minutes to cook that.

1:23:13 > 1:23:16- What do you want in here? - This one is different.

1:23:16 > 1:23:19- I'll just wash my hands... - How long will these take?

1:23:19 > 1:23:23- Hopefully four minutes. - Right.- No more.

1:23:23 > 1:23:27- Over here... We've got our beetroot here. Shallots...- Yeah.

1:23:27 > 1:23:31We've got some chives. We want some parsley, a little bit of chervil...

1:23:31 > 1:23:34We're going to mix that together with some balsamic vinegar.

1:23:34 > 1:23:36Not just any old balsamic vinegar.

1:23:36 > 1:23:39This is magic. I bought this from Modena last week.

1:23:39 > 1:23:41It's lovely and rich.

1:23:41 > 1:23:43£10, £20...

1:23:43 > 1:23:45Taste the top of that.

1:23:45 > 1:23:47- That's lovely.- Oh, wow.

1:23:47 > 1:23:49- Absolutely brilliant. - What's the age of it?

1:23:49 > 1:23:53Yeah, that one's at least 15 years old, that one.

1:23:53 > 1:23:56What you're going to do is mix that together with some olive oil.

1:23:56 > 1:24:01Now, for our other beetroot, cos it's a beetroot overload and I know how much you love it,

1:24:01 > 1:24:03and they really do want to see you gag...

1:24:03 > 1:24:05And they're not going to be disappointed!

1:24:05 > 1:24:07What you do is chop the beetroot.

1:24:07 > 1:24:10The difference between this one and that one, is this one

1:24:10 > 1:24:13is raw beetroot, obviously, which we're going to place in a blender.

1:24:13 > 1:24:16That beetroot has been cooked in the skins.

1:24:16 > 1:24:18It's important when you're boiling beetroot,

1:24:18 > 1:24:21- to cook it in the skins, or it'll bleed.- Right.

1:24:21 > 1:24:25So beetroot, garlic...

1:24:25 > 1:24:26A little bit of onion...

1:24:26 > 1:24:30Now, I learnt this from a fellow two-star Michelin chef -

1:24:30 > 1:24:32a guy called Martin Blunos taught me this dish.

1:24:32 > 1:24:34It's a wonderful little dish.

1:24:34 > 1:24:38You blend it up, and it almost goes like little grains of risotto rice.

1:24:38 > 1:24:40That's what you're looking for for this.

1:24:40 > 1:24:43- Not that you're ever going to make this again!- Well, who knows?

1:24:43 > 1:24:46- If anyone can get me on to beetroot...- But it's a fantastic little texture,

1:24:46 > 1:24:48and then we've got some fresh thyme.

1:24:48 > 1:24:51Which I'm going to pop in a pan.

1:24:51 > 1:24:55A little bit of fresh thyme. Then, quickly now...

1:24:55 > 1:24:58we can then take the whole of this

1:24:58 > 1:25:01and then pop this beetroot

1:25:01 > 1:25:05- in your pan. The idea is we stew this down with the lid on.- Yeah.

1:25:05 > 1:25:07- So that's the one you did earlier? - Yeah.

1:25:07 > 1:25:10We want to cook this for 15, 20 minutes.

1:25:10 > 1:25:12- I don't know about you, beetroot you need to cook it.- Yes.

1:25:12 > 1:25:15It's a very clever little dish because

1:25:15 > 1:25:18there's the texture of a risotto, nice and crunchy,

1:25:18 > 1:25:20and you still have the sweetness and lovely flavours.

1:25:20 > 1:25:23- Goes very well. - Like you were saying, yeah.

1:25:23 > 1:25:25I've got to season it now for him, though.

1:25:25 > 1:25:31- How long does that take, James? - About 15, 20 minutes.

1:25:31 > 1:25:35I know that probably 50% of the 79% hate beetroot as well.

1:25:35 > 1:25:37This is sadism AND masochism combined.

1:25:37 > 1:25:42- They want something to do with it, I think that's the secret of this. - No, they want to see me throw up!

1:25:42 > 1:25:45Now, the beetroot, you need to leave this to marinate now.

1:25:45 > 1:25:47- All right.- I've got some in the fridge.- In what?

1:25:47 > 1:25:50In the balsamic and olive oil, just stick it in the fridge.

1:25:50 > 1:25:52And we've got some,

1:25:52 > 1:25:53I've got in here.

1:25:53 > 1:25:56Now, you need to leave that for a good 45 minutes,

1:25:56 > 1:25:59something like that. A good olive oil, so you get

1:25:59 > 1:26:03a nice dressing with the balsamic. Have you seasoned this?

1:26:03 > 1:26:08- No salt and pepper in there, no.- Bit of seasoning, bit of black pepper,

1:26:08 > 1:26:11but the onions will start to soften as well.

1:26:11 > 1:26:15The shallots will start to soften down...

1:26:15 > 1:26:18I'm so glad I came!

1:26:18 > 1:26:22We can grab our beetroot. Now, this...

1:26:22 > 1:26:23Beetroot soup, we're going to do

1:26:23 > 1:26:26- a beetroot salad, a beetroot risotto...- But beetroot...

1:26:26 > 1:26:30- Beetroot pudding to finish.- It goes well with salmon, doesn't it?

1:26:30 > 1:26:33- Really wonderfully well with fish and stuff like that.- Really?

1:26:33 > 1:26:35Yes. You just take the beetroot here.

1:26:35 > 1:26:39A nice little dressing there.

1:26:39 > 1:26:42This is the good balsamic and the olive oil.

1:26:42 > 1:26:45Is sugar beet from the same kind of crop?

1:26:45 > 1:26:49- No.- Totally different?- No, sugar beet they make sugar out of.

1:26:49 > 1:26:53- I know, I just wondered if it was part of the family.- Not the same. No.

1:26:53 > 1:26:56It's still a root veg, but they just use it in different stuff.

1:26:56 > 1:27:00A bit of this. And then, of course...

1:27:00 > 1:27:03I'm going to move that to one side. There you go...

1:27:03 > 1:27:06And we've got our pheasant here

1:27:06 > 1:27:10- which is lovely and crisp. - Beautiful, yeah.- Nicely cooked.

1:27:10 > 1:27:14- Thank you.- Thank you, Chef.

1:27:15 > 1:27:17Any problems, Raymond Blanc will...

1:27:18 > 1:27:21- Is that it?- That's it. - It looks lovely.

1:27:21 > 1:27:24OK, well, I'll go for it, obviously. A deal's a deal.

1:27:24 > 1:27:27- I'll get some wine while he tastes that. - Let's go for the main bit first.

1:27:27 > 1:27:30- What do you think?- Well, I hate to disappoint the viewers

1:27:30 > 1:27:32but actually it's bloody nice. Really nice.

1:27:32 > 1:27:34I'm not going to throw up!

1:27:34 > 1:27:38Because I know that the other 21% of people voted for you,

1:27:38 > 1:27:41for your heaven, and a little birdie told me you like ketchup...

1:27:41 > 1:27:44LAUGHTER

1:27:44 > 1:27:46I'm so common!

1:27:46 > 1:27:49That's what you'll normally have for lunch.

1:27:49 > 1:27:52You can take the boy out of Romford, can't take Romford out of the boy.

1:27:52 > 1:27:55- I bring truffle, he brings the ketchup.- Dive into that, tell us what you think.

1:27:55 > 1:27:57This is a bit like risotto, right?

1:27:57 > 1:28:00Yeah, it should take on a different sort of texture.

1:28:00 > 1:28:01It's delicious. It's really nice.

1:28:01 > 1:28:04- It's improved?- It's improved immensely with age.

1:28:09 > 1:28:12You see, not everybody gets their food heaven.

1:28:12 > 1:28:15We've reached the end of another Best Bites, but all the recipes

1:28:15 > 1:28:21from today's show are up on our website, at bbc.co.uk/recipes.

1:28:21 > 1:28:23There are plenty on there to choose from.

1:28:23 > 1:28:26We'll see you next Sunday at ten o'clock here on BBC Two.

1:28:26 > 1:28:28We'll have some more delicious treats

1:28:28 > 1:28:30from the Saturday Kitchen back catalogue.

1:28:30 > 1:28:33Have a great Sunday - and happy cooking.