0:00:02 > 0:00:05Get the kettle on, settle down for some delicious Best Bites.
0:00:24 > 0:00:25Welcome to the show.
0:00:25 > 0:00:27We've got loads of our favourite
0:00:27 > 0:00:29Saturday Kitchen recipes for you this morning.
0:00:29 > 0:00:33'The amazing Michel Roux gives us a masterclass in making sauces,
0:00:33 > 0:00:35'with not just one but two great recipes.
0:00:35 > 0:00:39'He serves a meringue covered in chocolate sauce and a veal chop
0:00:39 > 0:00:40'with buccaneer's sauce.'
0:00:40 > 0:00:43Yes, that's veal with banana. You saw it here first.
0:00:43 > 0:00:46'The Italian stallion, Gennaro Contaldo,
0:00:46 > 0:00:49'is always great fun in the kitchen and makes the perfect
0:00:49 > 0:00:51'warming, family supper.
0:00:51 > 0:00:55'His take on an Italian classic, lasagne, is like you've never
0:00:55 > 0:00:58'seen before, with meatballs, ricotta cheese and hard-boiled eggs.
0:00:58 > 0:01:01'The perfect winter family feast.
0:01:01 > 0:01:05'Nick Nairn popped in with the ultimate hot dessert to warm the cockles.
0:01:05 > 0:01:09'He makes marmalade sponge pudding and serves with lashings of
0:01:09 > 0:01:11'Drambuie custard, made by yours truly.
0:01:11 > 0:01:13'And goddess of home cookery, Nigella Lawson,
0:01:13 > 0:01:16'faced her Food Heaven or Food Hell.
0:01:16 > 0:01:20'Would she get Heaven - chocolate tart with glace chestnuts -
0:01:20 > 0:01:23'or Hell - soya milk pancakes with sauteed apples and pears.
0:01:23 > 0:01:25'See what she gets at the end of the show.'
0:01:25 > 0:01:27Before we enjoy those seasonal delights,
0:01:27 > 0:01:31Vivek Singh proves goose isn't just for roasting.
0:01:31 > 0:01:32Take a look.
0:01:32 > 0:01:34What are we cooking, then?
0:01:34 > 0:01:38We've got a South Indian stir-fry of goose breast.
0:01:38 > 0:01:42- With curry leaf, green chillies and red onion.- Right.
0:01:42 > 0:01:45Where would this be from in terms of India?
0:01:45 > 0:01:47Because you use goose over there a bit?
0:01:47 > 0:01:49You'd use a bit of duck or beef for this dish
0:01:49 > 0:01:52and it would be a South Indian...
0:01:53 > 0:01:56..a southern occurrence of chukka.
0:01:56 > 0:01:59You can do this with beef or something.
0:01:59 > 0:02:00OK. Now, when you look at the goose,
0:02:00 > 0:02:03really when you're cooking this, if you're cooking this whole
0:02:03 > 0:02:06this Christmas, the longer and slower in the oven,
0:02:06 > 0:02:07the better it is, I think.
0:02:07 > 0:02:10Or you take the breast off and do it as quick as possible.
0:02:10 > 0:02:13The thing about the whole roast goose, you get all the crispy bits,
0:02:13 > 0:02:16the lovely crackling skin on the outside.
0:02:16 > 0:02:17So whole roast for me every time.
0:02:17 > 0:02:19Except for something like this, which is...
0:02:19 > 0:02:21What you're doing now is rendering the fat?
0:02:21 > 0:02:23Yeah, I'm just rendering the fat.
0:02:23 > 0:02:27You don't need any oil or fat to sear the goose.
0:02:27 > 0:02:29Just put the skin side down and let it crisp up.
0:02:31 > 0:02:34On the other side, I'm making a spiced crust.
0:02:34 > 0:02:38I've got some cloves, some cardamom, some black pepper, coriander,
0:02:38 > 0:02:39cumin and fennel.
0:02:41 > 0:02:43It's a bit like a garam masala,
0:02:43 > 0:02:46but with the exception being this is
0:02:46 > 0:02:50a South Indian garam masala, it's got a bit of pepper, got a bit of chilli.
0:02:50 > 0:02:52It's got chilli in it.
0:02:52 > 0:02:56So if you notice I put the whole spices in first to roast,
0:02:56 > 0:02:59- and the smaller spices in afterwards. - What spices have you got in there?
0:02:59 > 0:03:03I've got the fennel, the coriander, the cloves,
0:03:03 > 0:03:06cardamom, red chilli, fennel.
0:03:06 > 0:03:11- Right?- Right?- Can you smell this? - I can smell it from here.
0:03:11 > 0:03:13Smells goods, proper...
0:03:13 > 0:03:16So that's the cardamom, the cardamom and the cinnamon.
0:03:16 > 0:03:19Cinnamon, cumin, coriander and all that.
0:03:19 > 0:03:21So you've got...
0:03:21 > 0:03:24Could you take this idea and then utilise it with turkey
0:03:24 > 0:03:26this Christmas, if you want something alternate?
0:03:26 > 0:03:28Use that maybe as a rub on the top?
0:03:28 > 0:03:29Yes, you could use this for turkey.
0:03:29 > 0:03:32It's a great idea for Christmas lunch,
0:03:32 > 0:03:35if you've done a turkey or goose or whatever, and the next day,
0:03:35 > 0:03:37you can do a stir-fry with the leftovers.
0:03:37 > 0:03:41It's a great way to use up your leftovers on Boxing Day.
0:03:41 > 0:03:44Now, you're not just appearing in the UK with your restaurants,
0:03:44 > 0:03:46you're going over to New York, somebody was telling me.
0:03:46 > 0:03:48- That's right.- Next year, for a pop-up restaurant.
0:03:48 > 0:03:53- Yeah, I'm doing a week-long pop-up in New York in Desmond's.- Right.
0:03:53 > 0:03:55It's a great idea.
0:03:55 > 0:03:59It's an English chef who runs Desmond's in the Upper East Side
0:03:59 > 0:04:02and we've got some common friends who set it up.
0:04:04 > 0:04:08And I love the idea of an Indian restaurant going from London.
0:04:08 > 0:04:12I like to think of it as the latest British export, really, Indian food.
0:04:12 > 0:04:16- Do they have many Indian restaurants in New York?- There are.
0:04:16 > 0:04:18There are quite a few Indian restaurants,
0:04:18 > 0:04:19but nothing like London has.
0:04:19 > 0:04:22You don't have anything like London has.
0:04:22 > 0:04:25Right, so you've got the green chillies.
0:04:25 > 0:04:28We can see in that pan the reason why you do this and don't turn over,
0:04:28 > 0:04:32look at the amount of fat that is coming out of this goose, as well.
0:04:32 > 0:04:35So we've got a couple of green chillies, fresh green chillies,
0:04:35 > 0:04:37that I'm slitting.
0:04:37 > 0:04:39A couple of cloves of garlic.
0:04:39 > 0:04:42These are the hot chillies, these ones?
0:04:42 > 0:04:43Yeah, these are the hot chillies.
0:04:43 > 0:04:46These are somewhere between a bird's eye chilli
0:04:46 > 0:04:49and the thick, fat ones that you don't have much bite of.
0:04:50 > 0:04:54Right, I've done the coconut, there, and the ginger.
0:04:54 > 0:04:55Tell me about this bread.
0:04:55 > 0:04:59Right, the bread. You've got to be careful.
0:04:59 > 0:05:02This is Archana, my wife's recipe for the parathas.
0:05:02 > 0:05:04The home-style tawa parathas.
0:05:04 > 0:05:08- So you've got this chapati flour... - You want this in?- In.
0:05:08 > 0:05:10A pinch of carom seed and black onion seed,
0:05:10 > 0:05:13which is great, gives it a nice texture.
0:05:13 > 0:05:16- I'm not doing it...- Yes, this is my magic.- It's your wife's recipe.
0:05:16 > 0:05:18Right, OK.
0:05:18 > 0:05:21- A pinch of salt in there. - Salt, yeah.
0:05:22 > 0:05:24There's some oil there.
0:05:24 > 0:05:27You want some fat? Do you want this ghee or...
0:05:27 > 0:05:29- Just some oil.- Oil.- For now.
0:05:31 > 0:05:33- Oil, yeah.- OK.
0:05:33 > 0:05:35How much?
0:05:35 > 0:05:38- Just a tablespoon or so.- Done, yes.
0:05:38 > 0:05:41And then just water to mix?
0:05:42 > 0:05:44Yes, just the water to mix.
0:05:44 > 0:05:46It's a simple, unleavened dough.
0:05:47 > 0:05:48There you go.
0:05:48 > 0:05:52Where would these come from in India, then? North or South?
0:05:52 > 0:05:55The parathas? Very North Indian.
0:05:55 > 0:05:58All of North India you find them being made in homes.
0:05:58 > 0:06:02Right, so you've got the red onions, the ginger, the curry leaves,
0:06:02 > 0:06:06the green chillies, the garlic. It's all there.
0:06:06 > 0:06:08- Yeah.- Right?
0:06:10 > 0:06:12All of that.
0:06:12 > 0:06:14So you're keeping the onions quite large,
0:06:14 > 0:06:17because often in a lot of Indian cooking you caramelise the onions.
0:06:17 > 0:06:22Yes, but here we're using them for the texture, really.
0:06:22 > 0:06:27It's quite simple, in the sense that you've added everything into it,
0:06:27 > 0:06:30and it's the way the garlic has been chopped,
0:06:30 > 0:06:33it's going to cook almost the same time as the onions will.
0:06:35 > 0:06:38Now, if New York wasn't busy enough for you, next year you've got
0:06:38 > 0:06:41another restaurant opening up in London, as well.
0:06:41 > 0:06:44That's right.
0:06:44 > 0:06:47I'm opening up another Cinnamon Kitchen in Soho.
0:06:47 > 0:06:51We're potentially going to be calling it Cinnamon Soho.
0:06:51 > 0:06:56In my head, I've got it as a bit more of a kitchen than Kitchen itself.
0:06:56 > 0:06:58It's a little bit more accessible,
0:06:58 > 0:06:59a little bit more fun
0:06:59 > 0:07:03and some really interesting dishes we're coming up with.
0:07:03 > 0:07:06I'm trying to find some lambs' brains to use, really.
0:07:06 > 0:07:10- Trying to find some lambs brains? - Lambs' brains, yeah.
0:07:10 > 0:07:14Really nice bheja fry, very traditional.
0:07:14 > 0:07:17- Think I've got some in the corridor. - What you want to do with them?
0:07:17 > 0:07:20- I left mine at home. - I'm going to marinade them...
0:07:22 > 0:07:24..with garlic and herb and spiced breadcrumb.
0:07:25 > 0:07:28- Onions and...- Nice?
0:07:28 > 0:07:31My rabbit has had a brain problem.
0:07:31 > 0:07:34We just had to do a transplant with my rabbit's brain,
0:07:34 > 0:07:35but we couldn't get a rabbit brain,
0:07:35 > 0:07:39so what we've had to use is the brain from a hare.
0:07:39 > 0:07:42And the thing is, since he had the operation, the transplant,
0:07:42 > 0:07:46I've noticed that a lot of his schemes are increasingly...
0:07:46 > 0:07:47LAUGHTER
0:07:47 > 0:07:49..ill-conceived.
0:07:49 > 0:07:51LAUGHTER
0:07:51 > 0:07:53That's a joke.
0:07:53 > 0:07:55It didn't really happen.
0:07:55 > 0:07:57You can laugh at that one.
0:07:57 > 0:08:00That's free, that one.
0:08:00 > 0:08:02I've got a question for you. What is ghee? What is ghee?
0:08:02 > 0:08:05Ghee is clarified butter, that's been clarified down, really.
0:08:05 > 0:08:07It's been reduced.
0:08:07 > 0:08:11- Even after its clarified, you keep cooking it off for longer.- Oh, right.
0:08:11 > 0:08:13Thanks for clarifying that for me.
0:08:13 > 0:08:15LAUGHTER
0:08:15 > 0:08:17I'm here all week.
0:08:19 > 0:08:21You're a bit like James, you know.
0:08:21 > 0:08:24I'm not really sure what to expect from you.
0:08:26 > 0:08:28Right, so we've got...
0:08:28 > 0:08:31Then you put some of this ghee on here, fold it over,
0:08:31 > 0:08:34fold it over, a bit of flour, then roll it thinner, yeah?
0:08:34 > 0:08:36Roll it into a triangle.
0:08:36 > 0:08:39I'll let this one slide, James. But the next one...
0:08:39 > 0:08:42- Just try and get it...- There we go.
0:08:42 > 0:08:47Vivek, what about the chapati flour? Is it a special kind of flour?
0:08:47 > 0:08:49- It's just a stone-ground, wholemeal flour.- Wholemeal?
0:08:49 > 0:08:52It's still unleavened, no raising agents or anything.
0:08:54 > 0:08:58So you've got the onions and the coconut and all that sort of stuff.
0:08:58 > 0:09:01You've just put all the ingredients in there.
0:09:01 > 0:09:04- You put some additional spices in, though?- Not yet.
0:09:04 > 0:09:08I'm going to add the crust, the roasted spice crust that we added.
0:09:08 > 0:09:10Right.
0:09:10 > 0:09:14I'm going to add that just before I take it off.
0:09:14 > 0:09:18I'm going to use it as a seasoning, as a finishing spice,
0:09:18 > 0:09:20rather than a cooking spice.
0:09:20 > 0:09:24- The reason, it's already been roasted before.- Right.
0:09:24 > 0:09:27So you want this dusted with a little bit of butter at the end?
0:09:27 > 0:09:31- Some more of this ghee over the top.- The finishing spice gone in.
0:09:31 > 0:09:35- That's the goose and the spice gone in there at the last minute.- Yeah.
0:09:37 > 0:09:41There you go. I'll lift these out, that's one. There you go.
0:09:43 > 0:09:45- The other one. - That's not bad, James.- Sorry?
0:09:45 > 0:09:47That's not bad at all.
0:09:47 > 0:09:49The first time I've done it.
0:09:50 > 0:09:54OK, I'm finishing this off with the coconut milk, yeah?
0:09:55 > 0:09:57- The last-minute coconut milk.- Yeah.
0:10:00 > 0:10:02You mix the whole thing up.
0:10:02 > 0:10:05You've got a spoon there, when you're ready.
0:10:09 > 0:10:11And so there you are.
0:10:11 > 0:10:13You've got your...
0:10:13 > 0:10:15You cooked it medium-rare.
0:10:15 > 0:10:19- The reason for that, you don't want it to go tough.- Yes, that's right.
0:10:19 > 0:10:23I mean, if you're doing it for Christmas lunch,
0:10:23 > 0:10:25then you cook it like that, you cook your breast specially for it.
0:10:25 > 0:10:27But if you've got any leftovers the next morning,
0:10:27 > 0:10:31and you're stir-frying it, then don't worry about how you've got it.
0:10:31 > 0:10:33So remind us what that is again?
0:10:33 > 0:10:37Right, we've got South Indian stir-fry of goose with red onion,
0:10:37 > 0:10:39green chilli and curry leaf.
0:10:39 > 0:10:41And with the layered paratha.
0:10:41 > 0:10:43Don't forget the parathas.
0:10:47 > 0:10:51And there you have it. Looks stunning, what does it taste like?
0:10:51 > 0:10:54- This is you.- Look at that. - Dive into that.- Yes, I will.
0:10:54 > 0:10:55Vivek, you're over here.
0:10:58 > 0:11:01Try that. Oh, it's a big bit.
0:11:01 > 0:11:02Oh, mmm.
0:11:02 > 0:11:05Mmmm. That's lovely. May I try the...
0:11:05 > 0:11:08It's nice, but you can mix and match.
0:11:08 > 0:11:11You don't have to use the goose. I suppose lamb would work.
0:11:11 > 0:11:14You can use turkey, lamb would work, duck works really well with this.
0:11:14 > 0:11:15Gosh, that's really nice.
0:11:15 > 0:11:18I'm definitely going to cook it for my Christmas lunch.
0:11:18 > 0:11:21- That's a whole chilli. - That's a whole chilli.
0:11:21 > 0:11:25LAUGHTER
0:11:29 > 0:11:31I'd just like to point out,
0:11:31 > 0:11:33I can't be held responsible for Harry Hill's jokes.
0:11:33 > 0:11:35Coming up, I treat Lisa Faulkner
0:11:35 > 0:11:38to Arbroath smoky fishcakes in chive sauce.
0:11:38 > 0:11:41But first, Rick Stein visits the shores of Sri Lanka
0:11:41 > 0:11:45and cooks a cashew nut and green bean curry.
0:11:54 > 0:11:58I had been told that some of the fishing scenes in
0:11:58 > 0:12:02Sri Lanka would be some of the most visual I was likely to see anywhere,
0:12:02 > 0:12:06but I must say it's exceeded all my expectations.
0:12:06 > 0:12:10It's like central casting fishing-wise.
0:12:10 > 0:12:13When I first saw it, I just thought of Newlyn,
0:12:13 > 0:12:15of those Newlyn school of painters,
0:12:15 > 0:12:19people like Stanhope Forbes from the last century,
0:12:19 > 0:12:21from Victorian times,
0:12:21 > 0:12:24because all those boats are still powered only by sail.
0:12:24 > 0:12:26These ones here which are motorised just bring
0:12:26 > 0:12:30the fish into the shore from the bigger boats.
0:12:30 > 0:12:33But to me, it's just like I can hardly believe I'm here.
0:12:35 > 0:12:42This teardrop-shaped island was all about fish and coconut and cinnamon.
0:12:42 > 0:12:44This was a first for me.
0:12:44 > 0:12:47It's a spice so associated with Christmas
0:12:47 > 0:12:50and one I've used all the time I've been cooking,
0:12:50 > 0:12:54but I'd never seen it in its raw state before.
0:12:54 > 0:12:58Today, Sri Lanka is still the leading source of this fragrant bark.
0:13:02 > 0:13:05I imagine that's incredibly difficult to do.
0:13:05 > 0:13:06I could never master it.
0:13:06 > 0:13:11He's trying to get them off in one long roll.
0:13:11 > 0:13:15It's wonderful. As a cook, I've been using cinnamon for about 40 years,
0:13:15 > 0:13:19just taking it out of a jar and snipping a bit off.
0:13:19 > 0:13:21I never realised there was so much skill
0:13:21 > 0:13:25going into packing these lengths of cinnamon,
0:13:25 > 0:13:30apparently three and a half feet long, as tightly as possible.
0:13:32 > 0:13:36The other really important product from this island was the coconut,
0:13:36 > 0:13:39and particularly the oil that was extracted from it.
0:13:39 > 0:13:42Once they'd been smashed open, they were dried over
0:13:42 > 0:13:46husks of other coconuts that had gone before them.
0:13:46 > 0:13:50It's this process of drying the flesh of the nut, I suspect,
0:13:50 > 0:13:53that will make you either love coconut oil or hate it.
0:13:55 > 0:13:58All this machinery would have been here when Ceylon
0:13:58 > 0:14:01was painted pink on the world atlas.
0:14:01 > 0:14:03That's if you're of a certain age.
0:14:03 > 0:14:07Here they were squeezing the flesh to extract that essential oil.
0:14:07 > 0:14:11It was by far the most common cooking medium on the island,
0:14:11 > 0:14:13that smoky, coconut taste and aroma
0:14:13 > 0:14:17that was all pervading in most dishes and in the air.
0:14:20 > 0:14:24I visited an old friend called Geoffrey Dobbs who owns a very
0:14:24 > 0:14:26nice house on the island of Taprobane.
0:14:28 > 0:14:32Well, I think it's the first time I've had to wade to somebody's house.
0:14:35 > 0:14:36It's fabulous.
0:14:36 > 0:14:41This house was built in the 1920s by a person called Count de Mauny.
0:14:41 > 0:14:43He came here with Sir Thomas Lipton
0:14:43 > 0:14:47sort of built this rather fantastical house here.
0:14:47 > 0:14:51Unbelievable. And what's it feel like to have your own island, then?
0:14:51 > 0:14:54Well, sometimes I can't really believe it.
0:14:54 > 0:14:56Sometimes I pinch myself,
0:14:56 > 0:14:59but when I wake up every morning and I look out to the South Pole.
0:14:59 > 0:15:00- It's just...- Nothing in-between?
0:15:00 > 0:15:03There's nothing between here and the South Pole.
0:15:03 > 0:15:06I was intrigued to know how he survived
0:15:06 > 0:15:10on that Boxing Day in 2004 when the tragedy happened.
0:15:10 > 0:15:13I was swimming in the sea just on the other side of the island and
0:15:13 > 0:15:17I experienced a very strong current,
0:15:17 > 0:15:20then I looked at the island and I was about 18 foot higher,
0:15:20 > 0:15:22so I thought, "There is something
0:15:22 > 0:15:24"very wrong at the moment."
0:15:24 > 0:15:26Then I was taken across the islands,
0:15:26 > 0:15:28and I landed up over there,
0:15:28 > 0:15:32between a palm tree and the top of that house.
0:15:32 > 0:15:33I was lucky to be left alive.
0:15:34 > 0:15:38All I can say is, I admire your British understatement,
0:15:38 > 0:15:40saying you were lucky, you know?
0:15:42 > 0:15:45That particular Christmas-time certainly changed a few lives there,
0:15:45 > 0:15:49and nothing was ever going to be the same again,
0:15:49 > 0:15:52especially for a bunch of kids further inland.
0:15:52 > 0:15:56This hostel at Sawan Sarana is run by Carla Browne
0:15:56 > 0:15:59to help disadvantaged children.
0:15:59 > 0:16:02On the day we visited, there was to be a feast and a blessing
0:16:02 > 0:16:07by the local Buddhist monks for a new, long sought-after dormitory.
0:16:08 > 0:16:12- They're very good indeed. Very nice. - Thank you.
0:16:13 > 0:16:16We're just frying outside, which seems like a good idea to me,
0:16:16 > 0:16:20as you don't get all that oily smell in the house,
0:16:20 > 0:16:24not that it matters too much, but he's frying some river prawns
0:16:24 > 0:16:29with flour, egg, salt,
0:16:29 > 0:16:32a little bit of coriander leaf and some turmeric.
0:16:32 > 0:16:35And they're jolly good.
0:16:35 > 0:16:38'It was the tsunami and the desperate need of these children that
0:16:38 > 0:16:41'made Sri Lanka Carla's home.'
0:16:41 > 0:16:46They're the forgotten children, and in Sri Lanka it's a stigma.
0:16:46 > 0:16:50And the families are very, very poor, so they're here
0:16:50 > 0:16:53and probably their lives here are better than at home.
0:16:53 > 0:16:56They're lovely kids. You'll see them, their beautiful kids.
0:16:56 > 0:16:57And lost.
0:16:57 > 0:17:01So it's that building at the back that is being officially blessed.
0:17:01 > 0:17:03It is today. An almsgiving is when the monks come
0:17:03 > 0:17:06and chant and we prepare the food.
0:17:06 > 0:17:09We give them food. The children will have a wonderful meal today,
0:17:09 > 0:17:13- because not every day do the children have food.- Really?
0:17:13 > 0:17:16Because there's not much funding for this hostel, so sometimes they
0:17:16 > 0:17:20think that food is going to be given by the people, it doesn't turn up.
0:17:20 > 0:17:23MONK SAYS BLESSING
0:17:23 > 0:17:27'So the monks were there to bless this new building
0:17:27 > 0:17:31'and alms, in this case food, were given to them.
0:17:31 > 0:17:34'From what I could see, there were about ten different curries
0:17:34 > 0:17:37'on the table, from fish to cashew nut,
0:17:37 > 0:17:39'all served with the local red rice.
0:17:39 > 0:17:42'It was considered a privilege to serve the monks,
0:17:42 > 0:17:45'and I was happy to join in and be included in the ceremony.
0:17:45 > 0:17:49'Also, I was interested to notice that they ranged from older,
0:17:49 > 0:17:53'more experienced ones, right down to youngsters.
0:17:53 > 0:17:54'As I understood it,
0:17:54 > 0:17:58'the boys had their horoscopes looked at by their local village wise man,
0:17:58 > 0:18:03'and he decided if they should continue to be monks or not.
0:18:03 > 0:18:05'Apparently, it doesn't suit them all.'
0:18:07 > 0:18:12This dish stood out that day. The cashew nuts were so satisfying.
0:18:12 > 0:18:16It's made with lemongrass, garlic and chilli, fried onions,
0:18:16 > 0:18:21turmeric, the essential Sri Lankan roasted curry powder,
0:18:21 > 0:18:25pandanus leaves and, of course, a generous dollop of coconut milk.
0:18:25 > 0:18:28And then a handful of fresh curry leaves,
0:18:28 > 0:18:31some green beans for that bit of crunch.
0:18:32 > 0:18:35Now cashews. I couldn't get fresh ones,
0:18:35 > 0:18:38so I bought salted ones and then let them soak in water.
0:18:38 > 0:18:39They were lovely.
0:18:40 > 0:18:42To finish off, add some lime juice.
0:18:44 > 0:18:47A bowl of this curry is amazingly tasty and satisfying.
0:18:49 > 0:18:52I'd really love this during the Christmas break.
0:18:58 > 0:18:59What a delicious looking curry.
0:18:59 > 0:19:02As Rick said, it would be a tasty alternative to rich Christmas food
0:19:02 > 0:19:04we're having over the next couple of weeks.
0:19:04 > 0:19:07And I've got something a little bit different for Christmas,
0:19:07 > 0:19:09and I've been having a lot of these.
0:19:09 > 0:19:13If this was one of my food heavens, this would be it. Arbroath smokies.
0:19:13 > 0:19:14I absolutely love them.
0:19:14 > 0:19:17Whether they're in pate, or whatever they are.
0:19:17 > 0:19:19Arbroath smokies are, in actual fact, they're not herring,
0:19:19 > 0:19:21that's different.
0:19:21 > 0:19:23They're kippers. This is actual haddock.
0:19:23 > 0:19:26And what they do is cure it, then they hot smoke it.
0:19:26 > 0:19:29What we're going to do is do a little fishcake
0:19:29 > 0:19:31using Arbroath smokies.
0:19:31 > 0:19:34They have to come from Arbroath, up in Scotland.
0:19:34 > 0:19:36They are brilliant. And the flesh is absolutely incredible.
0:19:36 > 0:19:40And if you're ever up in Arbroath and you're at one of these markets,
0:19:40 > 0:19:43they do an amazing sort of thing at the markets where you can
0:19:43 > 0:19:45taste the hot ones that come out of the smokery.
0:19:45 > 0:19:48You can have them in newspaper with lashings of butter.
0:19:48 > 0:19:51And when I was up there last time, this poor old lady
0:19:51 > 0:19:54was complaining, because she'd set up her underwear stall right next to
0:19:54 > 0:19:57the smokehouse and the wind changed.
0:19:57 > 0:19:59- She wasn't very happy, really.- No!
0:19:59 > 0:20:01Anyway, we've got some potatoes in there,
0:20:01 > 0:20:03flake them into the potatoes.
0:20:03 > 0:20:06Bit of lemon, bit of chives. That's kind of it, really, in here.
0:20:06 > 0:20:08But you've just got to pick through and mind the bones.
0:20:08 > 0:20:10But you'll be quite good at this,
0:20:10 > 0:20:12doing what you've been doing recently.
0:20:12 > 0:20:14Cooking in all these Michelin star restaurant.
0:20:14 > 0:20:16You've had practice doing all this sort of stuff.
0:20:16 > 0:20:19- But first thing, you got spotted as a model, first, didn't you?- I did.
0:20:19 > 0:20:23When I was about 16, and I was on a Tube station,
0:20:23 > 0:20:26and I got asked if I wanted to be a model.
0:20:26 > 0:20:29And I said, "No."
0:20:29 > 0:20:32Yeah, then ended up giving the modelling agency lady
0:20:32 > 0:20:35my number, because it was all in the time of just home phones,
0:20:35 > 0:20:38no mobiles, and she just kept phoning.
0:20:38 > 0:20:40And in the end I said, "All right, might as well give it a go."
0:20:40 > 0:20:42- In the end you gave it a go.- I did.
0:20:42 > 0:20:45Was it that that opened the door to the acting?
0:20:45 > 0:20:50Well, I saw it as a way of getting money to put myself through drama school.
0:20:50 > 0:20:53That's what I thought would be a great way to earn some cash, really.
0:20:53 > 0:20:55Is that what you wanted to do as a kid, drama?
0:20:55 > 0:20:59- That's what you wanted to do? - Yeah, I wanted to be an actress.
0:20:59 > 0:21:03And it worked out that I didn't actually have to go to drama school till later.
0:21:03 > 0:21:04I went later.
0:21:04 > 0:21:07But I got a film and started from there, really.
0:21:07 > 0:21:10- Wasn't there that French director... - Yes, Jean-Jacques Annaud.
0:21:10 > 0:21:13..that spotted you. So it was film that really started,
0:21:13 > 0:21:16because a lot of people go from television the other way.
0:21:16 > 0:21:17Yeah, it was film.
0:21:17 > 0:21:20And it was a film called The Lover, which sounds much more dodgy
0:21:20 > 0:21:23than it was, and it was a great film
0:21:23 > 0:21:25set in Paris and Vietnam.
0:21:25 > 0:21:27We went over to Vietnam to film.
0:21:27 > 0:21:30But I was told that they had beautiful French caterers
0:21:30 > 0:21:34on this show and gorgeous cakes and amazing food
0:21:34 > 0:21:36and they told me I wasn't allowed to eat it.
0:21:36 > 0:21:38I had to have Vietnamese green beans,
0:21:38 > 0:21:41cos they didn't want me to put on any weight!
0:21:42 > 0:21:44Then, of course, from doing that film,
0:21:44 > 0:21:47Dangerfield was the one that really...
0:21:47 > 0:21:51- Would you say that launched you to the British public?- Yes.
0:21:51 > 0:21:54You know, it was a massive drama over here
0:21:54 > 0:21:58and it was great fun to film and I met my friend Amanda Redman
0:21:58 > 0:22:01who I then went and studied speech and drama with, actually.
0:22:01 > 0:22:04So it opened a lot of doors and it was fantastic.
0:22:04 > 0:22:06It went on to be a huge success, Dangerfield.
0:22:06 > 0:22:10Then, of course, the soap Brookside.
0:22:10 > 0:22:12Brookside, yeah.
0:22:12 > 0:22:15And then, from that, you've done all kinds of stuff since then.
0:22:15 > 0:22:17All connected with food, I have to say.
0:22:17 > 0:22:19Holby City, knives were involved.
0:22:19 > 0:22:21Didn't you get stabbed or something?
0:22:21 > 0:22:24There you go, food connection. Stabbed with a knife.
0:22:24 > 0:22:25LAUGHTER
0:22:25 > 0:22:28I like the best one, Spooks, where you got deep-fried, didn't you?
0:22:28 > 0:22:31You can see one over there. Slightly bigger than that.
0:22:31 > 0:22:32That was quite controversial at the time.
0:22:32 > 0:22:36- Although we didn't see it, it was very controversial.- Yes.
0:22:36 > 0:22:40It got the most complaints ever, I think, which was strange.
0:22:40 > 0:22:43Very nice that people were so upset about my death.
0:22:43 > 0:22:45Some people...
0:22:45 > 0:22:47- Just the way that it was.- Yeah.
0:22:47 > 0:22:50Then, of course, we talk about MasterChef.
0:22:50 > 0:22:54I mean, hugely popular programme now, incredibly popular.
0:22:54 > 0:22:57Did you realise when you were doing that you'd stand a chance?
0:22:57 > 0:23:01No, I love the show. I mean, I just wanted to go on.
0:23:01 > 0:23:04When they asked me, I thought, "I'll go and have a nice day's cooking and that'll be it."
0:23:04 > 0:23:10And I had no idea I'd stay the course, really. I just had no idea.
0:23:10 > 0:23:14And it was brilliant and the most amazing thing I've done, really.
0:23:14 > 0:23:16It is kind of thrown in the deep end, though, really?
0:23:16 > 0:23:20Because they take people... it's fair, you've cooked at home,
0:23:20 > 0:23:22but it's very different to be cooking at home
0:23:22 > 0:23:25- and cooking in a restaurant. - Absolutely.
0:23:25 > 0:23:27And they throw you in and they literally don't say, "Do this,
0:23:27 > 0:23:31"and once the cameras have stopped, then we'll carry on for you."
0:23:31 > 0:23:32You do everything.
0:23:32 > 0:23:36And I learned very fast, but I loved every minute of it,
0:23:36 > 0:23:38and I think it was such a great opportunity.
0:23:38 > 0:23:41- Now I just want to do loads more cooking.- You should have said that.
0:23:41 > 0:23:43You could have had a go with this.
0:23:43 > 0:23:45These are the little fishcake sort of thing.
0:23:45 > 0:23:47Just roll them up into little balls, really.
0:23:47 > 0:23:49That's the lemon and everything else.
0:23:49 > 0:23:51We're going to deep fat fry that.
0:23:51 > 0:23:53And I kind of think the secret fishcakes -
0:23:53 > 0:23:56and I don't know whether Nathan's over there, the king of fish -
0:23:56 > 0:23:59but I put more fish than I do potato.
0:23:59 > 0:24:02I think a lot of fishcakes, there's not enough fish in there,
0:24:02 > 0:24:04and it can be almost like hunting for it.
0:24:04 > 0:24:08So you almost put two thirds fish to one third potato.
0:24:08 > 0:24:10And how long do they take in the fryer?
0:24:10 > 0:24:12They're going to take about two minutes.
0:24:12 > 0:24:14I'm a bit scared of the fryers.
0:24:14 > 0:24:16- I'm not surprised, really! - LAUGHTER
0:24:16 > 0:24:18- Not surprised.- Well, yeah.
0:24:18 > 0:24:21But you know, I always think, how do you know when it's cooked in there.
0:24:21 > 0:24:24- Apart from it just turns a different colour.- That's it.
0:24:24 > 0:24:26- And then it's done?- There's no rocket science behind it.
0:24:26 > 0:24:28That's it, when it's changed colour, it's ready.
0:24:28 > 0:24:31I'm just going to put a little bit of white wine in there.
0:24:31 > 0:24:33We're going to do a nice little lime beurre blanc.
0:24:33 > 0:24:35White wine, some chicken stock,
0:24:35 > 0:24:37although this is fish, we can do it with chicken stock.
0:24:37 > 0:24:40I'm going to saute off a little bit of spinach in there, as well.
0:24:40 > 0:24:43We reduce that down with double cream.
0:24:43 > 0:24:45Quite quick, this sauce.
0:24:45 > 0:24:48And I'm going to add some lime juice and some butter.
0:24:48 > 0:24:50So, MasterChef, are we going to see you do a cookbook
0:24:50 > 0:24:52or anything with that?
0:24:52 > 0:24:55- I'd love to. - Didn't Matt Dawson do one, as well?
0:24:55 > 0:24:56I think he might have done. I'd love to.
0:24:56 > 0:24:58We'll see what happens, really.
0:24:58 > 0:25:02I just feel like I've just started on this big road of food
0:25:02 > 0:25:05and I just want to learn so much more and maybe get
0:25:05 > 0:25:08back into some restaurants and do a bit of cooking there, as well.
0:25:08 > 0:25:11- There you go, free staff, mate. - You're more than welcome to come.
0:25:11 > 0:25:13You looking to learn anything about sushi or anything like that?
0:25:13 > 0:25:15I'd love to.
0:25:15 > 0:25:17- I thought girls couldn't... - You creeps.
0:25:17 > 0:25:20Is it true that girls can't be sushi chefs?
0:25:20 > 0:25:23- Traditionally, yes, because their hands are too warm.- Really?
0:25:23 > 0:25:27- Traditionally, yes.- My hands are freezing, I'd be great.- Perfect.
0:25:27 > 0:25:30- Cos you warm the rice up too much and you warm the fish.- Oh, I see.
0:25:30 > 0:25:33I thought it was some sort of...
0:25:33 > 0:25:35It's because your hands are warm, there you go.
0:25:35 > 0:25:37Tell us about the new thing you're doing at the moment.
0:25:37 > 0:25:38Is it Murdoch Mysteries?
0:25:38 > 0:25:41Yes. I've got a new drama coming out called Murdoch Mysteries,
0:25:41 > 0:25:45which is a Canadian TV detective drama.
0:25:45 > 0:25:47Has this already been out in Canada?
0:25:47 > 0:25:49Yes, it's been out in Canada
0:25:49 > 0:25:52and it's the second series, now, over here.
0:25:53 > 0:25:55That I've done. I think there's about four series.
0:25:55 > 0:25:59It's done really, really well and it's a great detective show.
0:25:59 > 0:26:02So I got to go out to Toronto for the summer
0:26:02 > 0:26:04and shoot out there, which was brilliant.
0:26:04 > 0:26:07Running around with a little gun, shooting people.
0:26:07 > 0:26:08What's it about, then?
0:26:09 > 0:26:13Well, Yannick Bisson is in it, he's a detective
0:26:13 > 0:26:17and always solving all these things that go wrong.
0:26:17 > 0:26:19And my character's come back.
0:26:19 > 0:26:22I went and did it last year, and I've come back this year,
0:26:22 > 0:26:26and she's come back because she's lost her fiance,
0:26:26 > 0:26:28and he has to find him.
0:26:29 > 0:26:31- Duh-duh-duh!- Duh-duh-duh!
0:26:31 > 0:26:34Right, I'll just quickly run through.
0:26:34 > 0:26:35Oh, that's good.
0:26:35 > 0:26:39Fishcakes are in, I've just wilted a bit of watercress.
0:26:39 > 0:26:42Lime juice. To get more juice out of a lime,
0:26:42 > 0:26:45you whack it in the microwave for eight seconds.
0:26:46 > 0:26:5018 seconds, you'll end up with a walnut, but eight seconds...
0:26:52 > 0:26:54That's great.
0:26:54 > 0:26:56Little bit of that, then what we do with that
0:26:56 > 0:26:59is we take this and just spoon this.
0:26:59 > 0:27:00This is the watercress,
0:27:00 > 0:27:03and instead of using spinach, just wilt some watercress down.
0:27:03 > 0:27:07- I love the idea of the watercress. - It's very different.
0:27:07 > 0:27:10Then, of course, you've got your little fishcakes, which are great.
0:27:10 > 0:27:14You can prepare these in advance. These come out, look.
0:27:14 > 0:27:18Then you take your little fishcake, sit that on there
0:27:18 > 0:27:19and you've got lime butter.
0:27:19 > 0:27:22You don't need anything else with it. Really simple.
0:27:22 > 0:27:26- I want to come and just eat all the food every week, please.- You can do.
0:27:26 > 0:27:29In fact, I've just noticed, you can come and decorate
0:27:29 > 0:27:30our Christmas tree, because look.
0:27:30 > 0:27:34This is what I love. BBC have got cutbacks, but look at this.
0:27:34 > 0:27:37It's only half finished! Look at it!
0:27:37 > 0:27:39I love it, it's brilliant.
0:27:39 > 0:27:41What do you reckon?
0:27:43 > 0:27:45- Mmm!- Those Arbroath smokies are amazing.
0:27:45 > 0:27:48- The smokies are fantastic! - They're brilliant, aren't they?
0:27:53 > 0:27:56So that's a reminder to always decorate your tree all over.
0:27:56 > 0:28:00You can find all those recipes at bbc.co.uk/recipes.
0:28:00 > 0:28:03Now, we're not live today, but instead we're looking back
0:28:03 > 0:28:06at some of the finest moments from the Saturday Kitchen archives.
0:28:06 > 0:28:08And here's one of the finest.
0:28:08 > 0:28:11When the amazing Michel Roux entered the Saturday Kitchen studio
0:28:11 > 0:28:15with two sauce recipes, I knew I was going to be pretty busy.
0:28:15 > 0:28:18- Welcome back, sir.- May I shake your hand, first?- Absolutely.
0:28:18 > 0:28:22Welcome back. Very good. Absolutely. What are we cooking?
0:28:22 > 0:28:27We're cooking veal chop, lightly pan-fried, with a buccaneer sauce.
0:28:27 > 0:28:31Buccaneer sauce? There you go. So it's a classic, classic sauce.
0:28:31 > 0:28:34- So you're going to get the veal chop on first of all.- Veal chop.
0:28:34 > 0:28:37I'm going to prepare the mange tout and everything over here.
0:28:37 > 0:28:40Cos you want to get that cooking, don't you?
0:28:40 > 0:28:41It takes about seven minutes.
0:28:41 > 0:28:43So what is it about veal?
0:28:43 > 0:28:45Because over in France they eat masses of it,
0:28:45 > 0:28:47but over here we still have...
0:28:47 > 0:28:48Do you think it's where we get it from?
0:28:48 > 0:28:50Still got that stigma attached to it?
0:28:50 > 0:28:52It's really where we're getting it from,
0:28:52 > 0:28:55but I suddenly realised we've got some nice...
0:28:55 > 0:28:58Starting to produce veal, lovely veal, in the UK.
0:28:58 > 0:29:00- Fabulous.- Which is good news.
0:29:00 > 0:29:03It is in fact British, what we're cooking today, which is very good news.
0:29:03 > 0:29:06This is rose veal, that's what you need to look out for
0:29:06 > 0:29:07if you want it this Christmas.
0:29:07 > 0:29:10Get it online, really. That's the best way to get it.
0:29:10 > 0:29:14So the ingredients I need for the sauce, there -
0:29:14 > 0:29:18I need stock, which can be either veal or beef,
0:29:18 > 0:29:22raspberry vinegar, ginger - which if you don't mind,
0:29:22 > 0:29:23I'd like you to peel it and grate it,
0:29:23 > 0:29:27- because sometimes I cut my fingers. - OK, no problems.
0:29:27 > 0:29:30Give it to somebody else, that's always a bonus.
0:29:30 > 0:29:34And then I'm going to cut the shallots. Here we are.
0:29:34 > 0:29:36Now, the last time you were on,
0:29:36 > 0:29:39you were about to close the Waterside down to refit the kitchen.
0:29:39 > 0:29:41- Yes, we've done that. - That's now done?
0:29:41 > 0:29:44- We've been there. - What was that, three months?
0:29:44 > 0:29:47Almost four months, but it was all done on time.
0:29:47 > 0:29:49They did a very good job.
0:29:49 > 0:29:52And we've got a kitchen of the heart, now.
0:29:52 > 0:29:5722 chefs working in the kitchen, and it flows. And it's really fantastic.
0:29:57 > 0:29:59Alain loves it - my son.
0:29:59 > 0:30:01And I said, "Thank God for that,
0:30:01 > 0:30:03"because I've signed the cheque, it's still hurting."
0:30:05 > 0:30:08But it's a very nice kitchen. Absolutely superb.
0:30:08 > 0:30:11You need good tools when you're doing 30,000 covers a year,
0:30:11 > 0:30:13you need to invest a bit of money
0:30:13 > 0:30:18and make sure your kitchen is the top of the art, and it is.
0:30:18 > 0:30:23- OK, so what have we got...? - Shallots in the pan, sweated.
0:30:23 > 0:30:25- There we are.- That's our ginger, chef. There we are.
0:30:25 > 0:30:28We've got to give a little colour, thanks for the ginger.
0:30:28 > 0:30:31- That's all right.- There we are.
0:30:31 > 0:30:37- There you go.- So I'm just giving a little light colour to the shallots,
0:30:37 > 0:30:39there we are, with the ginger.
0:30:42 > 0:30:43I love ginger.
0:30:43 > 0:30:47Immediately when you use it, it brings you the flavour,
0:30:47 > 0:30:49clean flavour, fresh.
0:30:49 > 0:30:53Thank you for the bananas. Here we are.
0:30:53 > 0:30:55So bananas will bring the sweetness
0:30:55 > 0:30:58and a bit of body to the sauce as well.
0:30:58 > 0:31:01Banana in. We're going to pass this sauce off as well, aren't we?
0:31:01 > 0:31:03Yes, we are.
0:31:03 > 0:31:04All right.
0:31:05 > 0:31:07Voila.
0:31:07 > 0:31:10It's got to be softened a bit,
0:31:10 > 0:31:12and then, while I'm...
0:31:12 > 0:31:13Need to slow down a bit,
0:31:13 > 0:31:15Galton's trying to write it down for his menu.
0:31:15 > 0:31:18Absolutely. Absolutely.
0:31:18 > 0:31:20I want to say...
0:31:20 > 0:31:25you always help me so much that I don't know what I've got to do next.
0:31:25 > 0:31:28- I'm there, chef.- OK, good. So now the vinegar.
0:31:28 > 0:31:30Raspberry vinegar, just a little bit.
0:31:30 > 0:31:33And this is stuff that you've made or...?
0:31:33 > 0:31:36We make our own raspberry but you can buy it in a shop,
0:31:36 > 0:31:38all the kinds of vinegar.
0:31:38 > 0:31:43- So we reduce it a bit and now the stock.- Put the lid on that.
0:31:43 > 0:31:44That'll be on eBay later.
0:31:45 > 0:31:47THEY LAUGH
0:31:47 > 0:31:49You're keeping my vinegar?
0:31:49 > 0:31:53- Yeah, it's gone, chef.- Naughty, naughty. Here we are, look at that.
0:31:53 > 0:31:55I love the vinegar, it's a bit like beurre blanc as well,
0:31:55 > 0:31:58- when you've got...- There's a real sharpness with it.- Yes.
0:31:58 > 0:32:01So, I'm not going to use everything because...
0:32:01 > 0:32:04- This is veal stock or beef stock? - No, this one is a beef.
0:32:04 > 0:32:06This one's a beef, and you can buy it.
0:32:06 > 0:32:11It's no problem, you can buy that. Now, the veal is cooking nicely.
0:32:11 > 0:32:15Can you just go a bit higher for me? Just a touch, and then...
0:32:15 > 0:32:18Now this is for our second dish that we're going to do.
0:32:18 > 0:32:21- The chocolate sauce.- Chocolate sauce, so tell us about this, then.
0:32:21 > 0:32:23How to make the ultimate chocolate sauce.
0:32:23 > 0:32:26Yes, we need milk, to put in there.
0:32:26 > 0:32:28A bit of cream, because if we call it rich,
0:32:28 > 0:32:33better we put a bit of cream in it, or then it's not rich.
0:32:33 > 0:32:35Bit of sugar.
0:32:35 > 0:32:39And the butter will be just at the end for buttering it,
0:32:39 > 0:32:41- to give the shine... - Gives it a nice shine.
0:32:41 > 0:32:44And the chocolate, we've melted it over a Bain Marie.
0:32:44 > 0:32:48Melting it over the Bain Marie, and it's a dark chocolate,
0:32:48 > 0:32:52and it's about 70 beans, so it's not too sweet, but it's not too strong.
0:32:52 > 0:32:54The secret is, people look at the percentage on the back,
0:32:54 > 0:32:57don't go over that because it can be quite harsh.
0:32:57 > 0:32:59Sometimes it's too harsh, yes, absolutely.
0:32:59 > 0:33:02Now we're cooking these two to celebrate, obviously,
0:33:02 > 0:33:04your new book, 200 sauces.
0:33:04 > 0:33:07Over 200 sauces, and I've got everything into it.
0:33:07 > 0:33:10What I call everything is salsa sauces, I mean bouillon,
0:33:10 > 0:33:13there is sauces which are tomato juice.
0:33:13 > 0:33:15Lively colour, that's perfect.
0:33:15 > 0:33:18By the way, I never put pepper when I'm cooking,
0:33:18 > 0:33:20I put the pepper grinder at the end,
0:33:20 > 0:33:22because it burns, you lose the flavour.
0:33:22 > 0:33:26On sauces, you've got sauces for every occasion and every day.
0:33:26 > 0:33:29- Perfect for you, Catherine, every occasion.- Yeah.
0:33:29 > 0:33:32Every occasion, and you can have it for the dessert,
0:33:32 > 0:33:33the fish, the meat, everything.
0:33:33 > 0:33:37And a sauce can read beautifully well. One and a half minutes, chef.
0:33:37 > 0:33:41- One and a half minutes.- Perfect. - They've just told me in my ear.
0:33:41 > 0:33:45- And I'm going to do the bananas in a second.- Now I can put a bit of salt.
0:33:45 > 0:33:46Are you going to glaze the bananas?
0:33:46 > 0:33:49I'm going to do...that's just...I've got one here.
0:33:49 > 0:33:52And I'll look after them this time cos I burnt them in rehearsal.
0:33:52 > 0:33:56No, you did not. They were a bit too coloured, that's the one.
0:33:56 > 0:33:58They were black, Michel.
0:33:58 > 0:34:00Can we have that a bit higher because you see,
0:34:00 > 0:34:02in my kitchen I've got a lot of cooks around me
0:34:02 > 0:34:05and I never know really to move,
0:34:05 > 0:34:08ah, which one is which one there?
0:34:08 > 0:34:09I will find it.
0:34:09 > 0:34:14I know you never stop working, you guys, you and your brother.
0:34:14 > 0:34:16And particularly one thing that you're hugely
0:34:16 > 0:34:18passionate about is the Roux Scholarship.
0:34:18 > 0:34:19Tell us about this then.
0:34:19 > 0:34:23The Roux Scholarship, we started it 27 years ago, and it was to
0:34:23 > 0:34:26help the young chefs develop further, but to develop further
0:34:26 > 0:34:31on the, well, on the level of Star Michelin, so they are between 22
0:34:31 > 0:34:36to 28 years old, the young guys and girls entering in the competition
0:34:36 > 0:34:43and we just now have found the dish which they've got to do.
0:34:43 > 0:34:47They've got to do a rice dish with seafood.
0:34:47 > 0:34:51So the competition has been launched just now, which is lovely news.
0:34:51 > 0:34:53And we've got 26 young scholars
0:34:53 > 0:34:56and we take them every two years around the world.
0:34:56 > 0:34:57We took them to Dubai a few years ago,
0:34:57 > 0:35:02we took them to Tuscany and next year I'm taking them to Germany.
0:35:02 > 0:35:06But it's regarded as the biggest competition of its type.
0:35:06 > 0:35:10Certainly the most serious, yes, prestigious,
0:35:10 > 0:35:14and the winner will get three months in any three-star
0:35:14 > 0:35:19Michelin of his choice, all paid, anywhere in the world.
0:35:19 > 0:35:21Is that you writing the cheque for that?
0:35:21 > 0:35:24Well, the family and the supporters, we've got supporters.
0:35:24 > 0:35:26But I can tell you one thing which is superb,
0:35:26 > 0:35:30is that my current winner is going to Thomas Keller in California.
0:35:30 > 0:35:32I think that's the greatest restaurant in the world.
0:35:32 > 0:35:34I think it's my favourite one too, so...
0:35:34 > 0:35:37It's called the French Laundry, by the way.
0:35:37 > 0:35:40- ..that a little bit higher, the French Laundry.- Right, OK.
0:35:40 > 0:35:43- Can I have that a bit higher?- You can have it higher. Right, so...
0:35:43 > 0:35:46He thought he was off the hook, suddenly. No way, no, no, no.
0:35:46 > 0:35:50- I haven't got the bananas.- Ah! - Right, chocolate sauce.
0:35:50 > 0:35:53Ah, chocolate sauce, going back into the pan for a couple of minutes.
0:35:53 > 0:35:55- Then you've got the butter in there.- And the pan there...
0:35:55 > 0:35:56Bananas are in the oven.
0:35:56 > 0:35:59The sauce is going to be sieved in a minute.
0:35:59 > 0:36:04- Hold the veal like that, yeah? - Where's that pan? That pan is there.
0:36:04 > 0:36:07- Can I have the heat on the...? - Yes, you can have the heat on there,
0:36:07 > 0:36:11- and you want me to pass that as well?- Yes, exactly, why not?
0:36:11 > 0:36:17- This is for professional chefs, the Roux Scholarship?- Yes, it is. Yeah.
0:36:17 > 0:36:20- Before everybody starts writing in. - No, no, it's for professionals.
0:36:20 > 0:36:25We might do something else later on, but it's professional at the moment.
0:36:25 > 0:36:29And that's lovely. Now, the plate. You've got the plate ready?
0:36:29 > 0:36:32- Got the plate.- Where is the presentation plate, chef?
0:36:32 > 0:36:34Ah, it's in there. Is that my plate?
0:36:34 > 0:36:38That's your plate, and we've got one for the chocolate sauce as well.
0:36:38 > 0:36:40And one for the chocolate sauce, for the meringue, OK,
0:36:40 > 0:36:44- and now we're going to sieve butter in the sauce.- Yeah.
0:36:44 > 0:36:48Move that to there, that's on there, full speed.
0:36:48 > 0:36:53- That's on there, bananas are under the grill.- Good Lord, look at that.
0:36:53 > 0:36:55That's active now. It is the service time!
0:36:55 > 0:37:00We're sounding double pour, double pour for one!
0:37:00 > 0:37:04- Right, you're going to pass that through with the sieve?- Exactly.
0:37:04 > 0:37:06There's your meringue, there you go.
0:37:06 > 0:37:10- Bananas, I'll get out from under the grill.- Allez, allez.
0:37:10 > 0:37:12So chocolate, look at that.
0:37:12 > 0:37:20Oh, dear, dear, dear. OK, so that goes behind. Good, good.
0:37:20 > 0:37:23- Bananas are here. - Then the chop goes on the plate.
0:37:23 > 0:37:25- Oh, look at that. - So we just put some icing sugar
0:37:25 > 0:37:26on these little bananas.
0:37:26 > 0:37:29You have, well done, that's what I needed, yes please.
0:37:29 > 0:37:32That goes there, that goes there.
0:37:32 > 0:37:35So they're just coloured nicely.
0:37:35 > 0:37:38Now, the sauce book, you've got some classic sauces in there,
0:37:38 > 0:37:39some that you've invented yourself.
0:37:39 > 0:37:43Yes, indeed, I've got the sauce Bois Boudran,
0:37:43 > 0:37:47I've got the sauce, which is a very interesting sauce,
0:37:47 > 0:37:51tomato and water as well, I've got parmesan to water,
0:37:51 > 0:37:55I've got a lot of salsa, I've got so many things there which, in fact,
0:37:55 > 0:37:59there is for every taste, because there is a need of a sauce
0:37:59 > 0:38:02every day, even for vegetables, you know.
0:38:02 > 0:38:05Vegetarians sometimes look at things and say,
0:38:05 > 0:38:09- "I would love a sauce with that." - Exactly.- And why not?
0:38:09 > 0:38:12So we've got our chocolate sauce over the top, look at that.
0:38:12 > 0:38:16Pure chocolate, rich sauce, remember that recipe this Christmas.
0:38:16 > 0:38:20- And the vegetable on that side. - And we're reducing this down...
0:38:23 > 0:38:27I can't help it. Well done, and then the sauce, with a clean spoon.
0:38:29 > 0:38:32- Et voila.- Now, you only want a small bit of this, you say.
0:38:32 > 0:38:40Oh, very little. A drizzle. A sauce must always be like a jus. Light.
0:38:40 > 0:38:43It should complement and not take over, that's what I was taught.
0:38:43 > 0:38:46- Here we are.- So Michel, remind us, what that is again?
0:38:46 > 0:38:53Well, pan-fried veal chop with Buccaneer's sauce and chocolate,
0:38:53 > 0:38:56rich, classic chocolate sauce with meringue.
0:38:56 > 0:39:00- The meringue I didn't make, meringue I think you made it.- Easy as that.
0:39:00 > 0:39:02I suppose it's a little lie.
0:39:09 > 0:39:12There you go, well, I have to say it smells delicious, this sauce.
0:39:12 > 0:39:15There you go, which one do you want?
0:39:15 > 0:39:17You've gone for the chocolate one!
0:39:17 > 0:39:21Right, guys, dive into that, tell us what you think? Michel, have a seat.
0:39:21 > 0:39:23I'm going to eat my meringue with a fork.
0:39:23 > 0:39:26- Yeah, sorry, I'll get you a spoon. - My sauce with a fork!
0:39:26 > 0:39:29The veal will be a little pinkish in the middle, obviously.
0:39:29 > 0:39:32Tell us what you think about the home-cooked meringue,
0:39:32 > 0:39:35but that veal is cooked if you're worried about it.
0:39:35 > 0:39:37Nice and pink in the middle, yeah?
0:39:37 > 0:39:39Mmm, it's got to be a little pink in the middle.
0:39:39 > 0:39:42Probably seven minutes like that, nice and...?
0:39:42 > 0:39:45Yes, seven, eight minutes maximum. The meringue is...
0:39:45 > 0:39:47What do you think of banana and veal?
0:39:47 > 0:39:50Banana and veal is definitely going to go on the menu at Morston!
0:39:50 > 0:39:53Exactly, that local ingredient to Norfolk!
0:39:53 > 0:39:57Well, if I can get it...yeah, I can get hold of British veal, I'd use it.
0:39:57 > 0:39:59Bananas might be an issue, though.
0:39:59 > 0:40:03Now tell me something, yeah, but tell me something.
0:40:03 > 0:40:06If you couldn't get hold of veal, what could you use that sauce...?
0:40:06 > 0:40:08That's a very good question,
0:40:08 > 0:40:10because...for white meat it's a perfect sauce.
0:40:12 > 0:40:17And in fact, for turkey, very often I will serve it,
0:40:17 > 0:40:20because it's got a bit of bite, and partridges as well.
0:40:20 > 0:40:23That's gone straight over your head, you're just diving into
0:40:23 > 0:40:25your meringues and chocolate. Easy as that.
0:40:29 > 0:40:33I was truly exhausted at the end of that, but it was well worth it.
0:40:33 > 0:40:36That Buccaneer's sauce would be great with leftover turkey.
0:40:36 > 0:40:39Now it's time for Sophie Dahl to share some of her favourite
0:40:39 > 0:40:41celebratory recipes with us.
0:40:46 > 0:40:49My mood is celebratory.
0:40:49 > 0:40:53It's all about a celebratory dinner, but what's lovely about this
0:40:53 > 0:40:56is it's celebration for the sake of celebration.
0:41:00 > 0:41:03I'm throwing a dinner party but it's not a classic,
0:41:03 > 0:41:05buttoned-up dinner party.
0:41:05 > 0:41:09The sort of party I like to have is where there's lots of options,
0:41:09 > 0:41:13there's lots of choice, people can serve themselves.
0:41:13 > 0:41:18It's the sort of feast aspect to it that I like. Nice trembling table.
0:41:20 > 0:41:22I think the biggest thing I've learned
0:41:22 > 0:41:24is to remember that it's meant to be fun.
0:41:25 > 0:41:28And cook something you know how to cook.
0:41:28 > 0:41:32You want the culinary equivalent here of a little black dress.
0:41:32 > 0:41:35That's what's going to get you through.
0:41:45 > 0:41:48I've made a lot of puddings in my time, but the one that really,
0:41:48 > 0:41:53really works for me again and again is a flourless chocolate cake.
0:41:53 > 0:41:58I'm making two because two looks generous and beautiful
0:41:58 > 0:42:00and also then people get to take some home.
0:42:00 > 0:42:03The brilliant thing about this cake is it's actually better
0:42:03 > 0:42:06if you make it the day before because you pop it in the fridge,
0:42:06 > 0:42:11it then gets particularly dense, particularly fudgy.
0:42:11 > 0:42:13So, for cake number two...
0:42:14 > 0:42:17..I'm going to start with 300g of chocolate.
0:42:17 > 0:42:19It really is three bars.
0:42:21 > 0:42:24There's something about dark chocolate for a pudding,
0:42:24 > 0:42:26it just feels celebratory.
0:42:27 > 0:42:30There is really no flour at all in this cake.
0:42:30 > 0:42:34It works because of butter and sugar and eggs
0:42:34 > 0:42:38and tonnes and tonnes of chocolate.
0:42:38 > 0:42:43225g of golden caster sugar joins the chocolate.
0:42:43 > 0:42:45BLENDER BUZZES
0:42:49 > 0:42:51Next you're going to separate six eggs,
0:42:51 > 0:42:55the yolks are going to go into the blender.
0:42:56 > 0:42:59My family is very big on celebration,
0:42:59 > 0:43:02from birthdays to doing well in a test.
0:43:02 > 0:43:06There always had to be lots of pomp and circumstance around it.
0:43:06 > 0:43:09I think basically we were a bunch of gluttons
0:43:09 > 0:43:13and any excuse for a good feast was the order of the day.
0:43:13 > 0:43:16Got 225g of butter here,
0:43:16 > 0:43:21going to add a teaspoon of instant coffee.
0:43:21 > 0:43:26No posh espresso from far-away lands, bit of good old instant coffee.
0:43:26 > 0:43:29Two teaspoons of vanilla extract.
0:43:29 > 0:43:32Because I'm such a chocolate fiend, this is something I have
0:43:32 > 0:43:36tried and tried and tried and have eaten the failures,
0:43:36 > 0:43:40have eaten the successes, and the thing that I discovered is that
0:43:40 > 0:43:42you don't need to faff around with the Bain Marie,
0:43:42 > 0:43:44you don't need to melt the butter,
0:43:44 > 0:43:46it's all going to happen in the blender
0:43:46 > 0:43:50with the aid of a little bit of boiling water.
0:43:50 > 0:43:52BLENDER BUZZES
0:43:57 > 0:43:58Mmm.
0:43:58 > 0:44:02When you blitz the chocolate, you do occasionally get the odd chunk
0:44:02 > 0:44:05of chocolate, but that's a wonderful thing because then when it goes into
0:44:05 > 0:44:11the oven, that melts and you discover it when you bite into the cake.
0:44:12 > 0:44:14SPLASHING AND JANGLING
0:44:14 > 0:44:18You have to have something with this cake to aerate it,
0:44:18 > 0:44:21because you don't have flour, you don't have baking powder doing
0:44:21 > 0:44:27that job, so you want your egg whites like little fluffy clouds,
0:44:27 > 0:44:33and at this point is when you gently fold them in
0:44:33 > 0:44:36to the cake mix, cos you want to keep that air.
0:44:41 > 0:44:47So, rather than just being thick and battery, it's now quite mousse-y.
0:44:47 > 0:44:49Quite light still.
0:44:49 > 0:44:55Springform pan, buttered, baking paper on the bottom.
0:44:55 > 0:44:58The thing to remember with this cake is you're not going to have a sponge.
0:44:58 > 0:45:02Don't put this in the oven and think a sponge is going to come out.
0:45:02 > 0:45:05You're going to have something that has cracks, fault lines,
0:45:05 > 0:45:06it's like an old movie star.
0:45:06 > 0:45:10So you're going to put it in the oven, 180 for 45 minutes.
0:45:13 > 0:45:15MUSIC: "Atomic" by Blondie
0:45:28 > 0:45:32I am picking some music, making a playlist for my dinner.
0:45:34 > 0:45:37MUSIC: "Crazy In Love" by Beyonce feat. Jay-Z
0:45:37 > 0:45:43The thing that I miss most about music being on computers or iPods
0:45:43 > 0:45:48is the days of the mix-tape, that thing of being 15
0:45:48 > 0:45:52and sending your friends mix-tapes or making a mix-tape for a boy,
0:45:52 > 0:45:55where you would sit there and press record
0:45:55 > 0:45:58and the people who were bad at it, you'd hear this kind of "Eurgh!"
0:45:58 > 0:46:00where it stopped and then a new song would come in
0:46:00 > 0:46:02sort of quarter of the way through,
0:46:02 > 0:46:04so I think the idea is to make a mix
0:46:04 > 0:46:07that's as thought out as a mix-tape used to be.
0:46:23 > 0:46:25For my starter I'm going to make a borscht,
0:46:25 > 0:46:27otherwise known as a beetroot soup.
0:46:27 > 0:46:32It's the most ravishing pink, the beetroots really retain their colour.
0:46:32 > 0:46:35So for its very pinkness, its lighting up the room-ness,
0:46:35 > 0:46:39that's why I've decided to serve it for my dinner.
0:46:39 > 0:46:41This is like cooking for an army mess,
0:46:41 > 0:46:45I've got 15 spring onions, 18 beetroots
0:46:45 > 0:46:49and the process of this is all about batches.
0:46:49 > 0:46:54I think, in the grand tradition of my cooking, I've sliced this down
0:46:54 > 0:46:58and simplified it, so rather than it having ten stages, it has three.
0:46:58 > 0:47:01I wonder if other people are snooty about that,
0:47:01 > 0:47:04I think it's something quite positive.
0:47:04 > 0:47:08So you're just softening these up,
0:47:08 > 0:47:13and I've got my pot of chicken stock here, merrily bubbling away.
0:47:13 > 0:47:18So, that's all going to go into the blender with the beetroot.
0:47:19 > 0:47:24The beetroot, which you've boiled beforehand,
0:47:24 > 0:47:2620 minutes to half an hour.
0:47:26 > 0:47:30I think people get frightened by the slightly grizzled look of it.
0:47:30 > 0:47:33What's amazing is the moment that skin comes off,
0:47:33 > 0:47:38you have these beautiful, perfect, dark pink orbs.
0:47:38 > 0:47:42I'm going to put this in in batches, however it fits.
0:47:42 > 0:47:47Once you've pureed it, added a few extra little bits, that's it.
0:47:47 > 0:47:51I'm the queen of soups in the blender.
0:47:51 > 0:47:53BLENDER WHIRRS
0:47:54 > 0:47:58See, immediately, that bright, bright pink colour.
0:48:00 > 0:48:02Add the juice of half a lemon...
0:48:04 > 0:48:08..some creme fraiche, big generous spoonful.
0:48:10 > 0:48:14Bit of salt, pepper, another whiz.
0:48:18 > 0:48:21BLENDER WHIRRS
0:48:23 > 0:48:26With each blender full, you want to do the individual seasoning,
0:48:26 > 0:48:31so all you do at the end is just miniature corrections.
0:48:37 > 0:48:39I love that you can taste each flavour individually.
0:48:39 > 0:48:43The sweet earthiness from the beetroot,
0:48:43 > 0:48:46that sourness from the sour cream
0:48:46 > 0:48:48and a bit of citrus from the lemon.
0:48:51 > 0:48:54I love that hot '50s pink.
0:48:54 > 0:48:56And now, it's just the batches.
0:48:58 > 0:49:02I keep going until my beetroot pile is gone.
0:49:03 > 0:49:06Or until I invest in a bigger blender.
0:49:27 > 0:49:32So, there is one more ingredient that I've yet to mention.
0:49:32 > 0:49:35I'm going to add the equivalent of about three shots of vodka
0:49:35 > 0:49:39to the soup. So you've got this sweet earthiness.
0:49:39 > 0:49:43And whereas vodka normally makes things blurry and not so clear,
0:49:43 > 0:49:46here it makes it sharp and crisp.
0:49:46 > 0:49:49So, all you need to do now, put it in the fridge and then tomorrow
0:49:49 > 0:49:51when you're about to serve it, some chopped dill
0:49:51 > 0:49:54and another big dollop of creme fraiche.
0:49:54 > 0:49:58It does look lovely and it's slightly eccentric,
0:49:58 > 0:50:01it's slightly retro, but in the best possible way.
0:50:01 > 0:50:03Perfect for a dinner. So...
0:50:03 > 0:50:06we will see it tomorrow and be charmed.
0:50:26 > 0:50:30I guess the real trick to a party is making sure that it feels
0:50:30 > 0:50:32utterly natural.
0:50:32 > 0:50:34You want everyone to feel that they've arrived
0:50:34 > 0:50:38at this place of abundance and generosity.
0:50:38 > 0:50:41And that doesn't mean that you need to do it with money,
0:50:41 > 0:50:47but you just want to have the feeling of expanse.
0:50:47 > 0:50:50With flowers, I always like to go for things that aren't
0:50:50 > 0:50:53kind of manicured and kempt.
0:50:53 > 0:50:58I like wild, blowsy, you could almost say tarty flowers.
0:50:58 > 0:51:01I like flowers that look like they've come out of the garden.
0:51:18 > 0:51:20So, the cakes are ready.
0:51:20 > 0:51:24After a night in the fridge, don't be alarmed by the cracks.
0:51:24 > 0:51:26They're meant to be there.
0:51:26 > 0:51:29And in any event, it's going to be covered with creme fraiche.
0:51:30 > 0:51:36I think the thing I love about this cake is that it is decadent
0:51:36 > 0:51:37and it looks decadent.
0:51:40 > 0:51:44Raspberries, strawberries, some redcurrants.
0:51:44 > 0:51:46It's blowsy.
0:51:46 > 0:51:49It's not a stark, little cake.
0:51:54 > 0:51:55# Have you seen her
0:51:55 > 0:51:57# Dressed in blue? #
0:51:59 > 0:52:02Here I have a mixture of blueberries and blackberries
0:52:02 > 0:52:04and a few blackcurrants.
0:52:04 > 0:52:07There's something triumphant and celebratory about them.
0:52:07 > 0:52:10They look like they belong in a Rubens painting
0:52:10 > 0:52:13with a plump, firm lady lying amidst it.
0:52:13 > 0:52:14It won't be me.
0:52:14 > 0:52:17# She comes in colours everywhere
0:52:17 > 0:52:20# She combs her hair
0:52:20 > 0:52:23# She's like a rainbow
0:52:23 > 0:52:27# Coming, colours in the air
0:52:27 > 0:52:29# Everywhere
0:52:29 > 0:52:33# She comes in colours... #
0:52:34 > 0:52:39The reason shellfish works for a big dinner party is twofold.
0:52:39 > 0:52:43It's magnificent to look at. Heaving platters of oysters,
0:52:43 > 0:52:44langoustines, samphire.
0:52:44 > 0:52:48'It's a bit like going into an underwater mermaid's cave.
0:52:48 > 0:52:51'It's also messy and there's nothing worse than tidy,'
0:52:51 > 0:52:54neat, dinner party food to make you feel kind of neurotic
0:52:54 > 0:52:57and nine years old. You want to have things that...
0:52:57 > 0:53:00You can get your hands dirty, get food round your mouth
0:53:00 > 0:53:02and not care a hoot.
0:53:02 > 0:53:05The joy of it is it's not remotely complicated.
0:53:05 > 0:53:07Easiest, easiest thing in the world.
0:53:08 > 0:53:12'I have got my eye on some oysters.'
0:53:13 > 0:53:16Mmm. Delicious.
0:53:16 > 0:53:18'And also a couple of sea trout
0:53:18 > 0:53:21'because I love the idea of serving a whole fish.
0:53:21 > 0:53:27'It's generous, its abundant, it's the opposite of meagre.'
0:53:27 > 0:53:28# I wanna hold you
0:53:28 > 0:53:29# Wanna hold you tight
0:53:29 > 0:53:31# Get teenage kicks
0:53:31 > 0:53:34# Right through the night... #
0:53:34 > 0:53:35Bye.
0:53:41 > 0:53:45When I was 21, I cooked a dinner party for my older boyfriend
0:53:45 > 0:53:47and his friends.
0:53:47 > 0:53:50The truth of it is, I was desperately, desperately showing off
0:53:50 > 0:53:54and wanted to make this cordon bleu extravaganza
0:53:54 > 0:53:57so that they would all think I was marvellous.
0:53:57 > 0:54:00It went horribly wrong. All ended in tears.
0:54:00 > 0:54:03But the moral of the story is that when you're cooking for a lot of people,
0:54:03 > 0:54:05make it as straightforward as possible.
0:54:05 > 0:54:08You don't need the hassle.
0:54:08 > 0:54:12In the spirit of that, I'm going to make a stuffed sea trout.
0:54:12 > 0:54:16I've got these beautiful, whole, sea trouts here.
0:54:16 > 0:54:19I had the fishmonger fillet them so they're ready to go.
0:54:19 > 0:54:21Start with my stuffing.
0:54:21 > 0:54:23I've got some blanched almonds.
0:54:25 > 0:54:27About three handfuls of those.
0:54:30 > 0:54:34Generous bunch of parsley and then a good juicy handful of basil.
0:54:36 > 0:54:40So you've got your almonds, basil, parsley.
0:54:40 > 0:54:42Zest two lemons.
0:54:43 > 0:54:47This filling that I'm making is half a pesto, really.
0:54:48 > 0:54:52And I'm obsessed by this Italian dip called bagna cauda
0:54:52 > 0:54:56and that's with a very creamy base and anchovies and nuts.
0:54:56 > 0:54:58I wondered if that might be good in a fish.
0:54:58 > 0:55:01It's the sort of thing I think about late at night.
0:55:01 > 0:55:05Two cloves of garlic in there. Six anchovies.
0:55:05 > 0:55:08I love anchovies in sauce cos they just give this salty,
0:55:08 > 0:55:10musky depth to it.
0:55:10 > 0:55:12Goats curd.
0:55:12 > 0:55:16Goats curd is very soft goats cheese.
0:55:16 > 0:55:18It's really creamy and great for a sauce.
0:55:18 > 0:55:20# Wanna hold you tight
0:55:20 > 0:55:22# Get teenage kicks
0:55:22 > 0:55:25# Right through the night... #
0:55:25 > 0:55:31Immediately, you've got that pesto waft. It's like spring. Some salt.
0:55:33 > 0:55:37A squeeze of lemon and a dash of olive oil.
0:55:37 > 0:55:39One last whizz.
0:55:42 > 0:55:46That's the most complicated this recipe gets.
0:55:51 > 0:55:54That is good on its own. It'd be great on bruschetta.
0:55:54 > 0:55:57It'd be delicious with pasta. But even more delicious cooked
0:55:57 > 0:56:01and slightly crispy round the edges in the trout.
0:56:01 > 0:56:05Here, I haven't got a home crafts experiment going on,
0:56:05 > 0:56:10I've cut a few bits of string which is going to keep the filling inside.
0:56:10 > 0:56:16If you wrap anything in a bow, it looks like a present. So...
0:56:19 > 0:56:22I'm going to take the filling,
0:56:22 > 0:56:24spread it on.
0:56:24 > 0:56:28The colours of this are so pretty too.
0:56:28 > 0:56:32That pale pink of the trout with that springy green.
0:56:34 > 0:56:37I think there's something really lovely and old-fashioned,
0:56:37 > 0:56:41the day after a dinner, to get a phone call or used to be a letter,
0:56:41 > 0:56:45my granny used to call them bread-and-butter letters,
0:56:45 > 0:56:48to say thank you for dinners. But somebody saying,
0:56:48 > 0:56:51"I loved what you cooked and I'd like to make it myself."
0:56:51 > 0:56:54And that's the hostess's badge of honour.
0:56:54 > 0:56:57So, there it is. So easy.
0:56:57 > 0:57:02All that's left for you to do is preheat the oven, about 200.
0:57:02 > 0:57:04They go in for 20 minutes.
0:57:04 > 0:57:08The delight of it is, they can be served hot, room temperature,
0:57:08 > 0:57:09even cold the next day.
0:57:09 > 0:57:12So quite liberating for you cos you're not having
0:57:12 > 0:57:14to desperately worry about timings.
0:57:14 > 0:57:16So all I'm going to do now is pop them in the fridge
0:57:16 > 0:57:18until this evening.
0:57:26 > 0:57:29There will be more great recipes from Sophie on next week's show.
0:57:29 > 0:57:31We're not cooking live in the studio today.
0:57:31 > 0:57:33We're showing you some of the tastiest recipes
0:57:33 > 0:57:37from the Saturday Kitchen archives. Still to come on today's Best Bites,
0:57:37 > 0:57:40we relive the match between Rick Stein and Stephane Reynaud
0:57:40 > 0:57:44at the hobs for the Saturday Kitchen Omelette Challenge.
0:57:44 > 0:57:47Nick Nairn shows us the best recipe he's ever found on a food packet.
0:57:47 > 0:57:49He steams a marmalade sponge pudding
0:57:49 > 0:57:52while I make some warming Drambuie custard.
0:57:52 > 0:57:54And the goddess of home cookery, Nigella Lawson,
0:57:54 > 0:57:57faces her Food Heaven or Food Hell.
0:57:57 > 0:58:00Would she get heaven, a chocolate tart with glace chestnuts?
0:58:00 > 0:58:04Or hell, soya milk pancakes served with sauteed apple and pears?
0:58:04 > 0:58:07Stay with us and see what she gets at the end of today's show.
0:58:07 > 0:58:10Now, when you put Gennaro Contaldo and Bruno Tonioli in the same room,
0:58:10 > 0:58:14things are going to get loud. Add a festive lasagne to the mix
0:58:14 > 0:58:18and it's more Italian than the Leaning Tower of Pisa. Have a look at this.
0:58:18 > 0:58:20- Good to have you on the show, boss. - Thank you very much.
0:58:20 > 0:58:23Good to have you on the show. Now, explain to us what we're doing.
0:58:23 > 0:58:27- Right. What we are going to do... - Yes?- We're going to do a dish
0:58:27 > 0:58:32which is called a lasagne, but the way I cook it will be a festive lasagne.
0:58:32 > 0:58:37A lasagne which is only for a special occasion. Christmas! Why not?!
0:58:37 > 0:58:42Turkey... away. They're well away. Just cook a lasagne.
0:58:42 > 0:58:46Cook a lasagne your way. Now then, this is meatballs, isn't it?
0:58:46 > 0:58:48Can I speak? You have to speak proper English with me
0:58:48 > 0:58:51because your strong northern accent, I don't understand a word.
0:58:51 > 0:58:54- BRUNO:- Yeah, you're quite right! Can't get a word.
0:58:54 > 0:58:56James, I think you speak very well!
0:58:56 > 0:59:00- What have we got in here then? - We have minced pork. Perfect.
0:59:00 > 0:59:02Minced beef. Perfect.
0:59:02 > 0:59:05We have a garlic. Egg.
0:59:05 > 0:59:08Parsley. Onions. Flour.
0:59:08 > 0:59:11Olive oil. Beautiful tomato. Mozzarella.
0:59:11 > 0:59:15Parmesan cheese. Ricotta. Again, some eggs.
0:59:15 > 0:59:17And it's me, Gennaro, who's cooking. Oh, yes!
0:59:17 > 0:59:23- What's it called? This is... We have a beautiful lasagne.- There you go.
0:59:23 > 0:59:28All right. Now, what I want you to do... You have to listen to me.
0:59:28 > 0:59:33- Lasagne sheets, yes?- Of course. It is lasagne. Would you say lasagne?
0:59:33 > 0:59:34He can't say sheet!
0:59:34 > 0:59:38- Go on. Go on.- Lasagne "sheeet". LAUGHTER
0:59:38 > 0:59:41- Moving on.- Don't talk about Italian food like that!
0:59:41 > 0:59:43I want you to... Can you do me a favour?
0:59:43 > 0:59:45Can you put this inside a bowl here while I mix it.
0:59:45 > 0:59:49- You've done it anyway.- Mix it. - You want me to make the meatballs, yeah?- Make the meatballs.
0:59:49 > 0:59:52- Can you chop very fine garlic... - Garlic.- ..and parsley
0:59:52 > 0:59:54while I make a lovely tomato sauce.
0:59:54 > 0:59:58- I'll do that. No problem. - OK. No trouble at all.
0:59:58 > 1:00:01- Is this traditional around Italy at this time of year?- It is indeed.
1:00:01 > 1:00:04Oh, my God. Can you imagine Italy without the lasagne?
1:00:04 > 1:00:09- No, I can't.- You can't.- But this is no bechamel sauce as well.
1:00:09 > 1:00:14It is not indeed. Bechamel sauce, it makes the lasagne ever so heavy.
1:00:14 > 1:00:17At the end of the day, you put milk, you put onions...
1:00:17 > 1:00:20- It's so simple.- It's too heavy. - It's too heavy.
1:00:20 > 1:00:23- What you do, you have some nice olive oil.- You're making the sauce?
1:00:23 > 1:00:27- Oh, yes. I'm going to make the sauce. You're going to make the filling. - I feel at home already.
1:00:27 > 1:00:32My spirit is lifting. This is real heaven.
1:00:33 > 1:00:37- Go, Gennaro! Go, Gennaro! - Thank you. Thank you.
1:00:37 > 1:00:39GENNARO LAUGHS
1:00:39 > 1:00:41The Italians are taking over the world.
1:00:41 > 1:00:44There's nothing better. Look. All fresh.
1:00:44 > 1:00:48- Look at this. Oh, it's fantastic. - My Yorkshire pork was fresh!
1:00:48 > 1:00:53No, you prepared it earlier. You had half of London Zoo in it.
1:00:53 > 1:00:58- My mussels were fresh.- But it's not quite the same.- Not quite the same.
1:00:58 > 1:01:01- I fully agree with you.- No garlic. - No garlic.- What did he do?
1:01:01 > 1:01:03Olive oil. Garlic. Straight away. We are at home.
1:01:03 > 1:01:08- We are in the race, Gennaro. - I know. I know. Listen.
1:01:08 > 1:01:15I love you. You have no chance to win anything. Have you done the garlic?
1:01:15 > 1:01:18- I've done the garlic.- OK. Mix it. Salt and pepper. Mix properly.
1:01:18 > 1:01:21And in the same time, I sweat nice onions.
1:01:21 > 1:01:24You can see. Sweat small pieces.
1:01:24 > 1:01:28Then I'm going to have some tomato sauce inside.
1:01:28 > 1:01:32As simple as this. You can see everything. It's crystal clear.
1:01:32 > 1:01:34Everything inside. You know what?
1:01:34 > 1:01:37I'm going to put three tins, four tins of tomato.
1:01:37 > 1:01:41Then don't do anything. Look. Basil. You don't have to chop it.
1:01:41 > 1:01:44- Just goes inside.- Look at that!
1:01:44 > 1:01:49- Just a little bit more olive oil, just on top.- Now, last night...
1:01:49 > 1:01:54- Yeah?- You were made a grandad. - Yes. It's the right word.
1:01:54 > 1:01:57Dominic! Bless you.
1:01:57 > 1:02:01- What time last night?- It was about half-past three in the afternoon.
1:02:01 > 1:02:04LAUGHTER
1:02:04 > 1:02:08- You forgot to put your clock back. - She had a lovely baby boy.
1:02:08 > 1:02:12I am so pleased. Bless you. Debbie, love you very much. Awwww. Sweet.
1:02:12 > 1:02:17- I can't forget to say hello to Chloe and Olivia cos they're watching. - You've said hello to everybody...
1:02:17 > 1:02:20- How many tomatoes have you got in there?- Four tins of tomato.
1:02:20 > 1:02:22Then you cook them slowly, slowly, slowly
1:02:22 > 1:02:26until you make beautiful sauce. Blessed with the lovely sauce.
1:02:26 > 1:02:29The secret of this is you cook it for a long time, don't you?
1:02:29 > 1:02:32- Yes, for a long time. - Most people think you make tomato sauce and it's quick.
1:02:32 > 1:02:35You need to cook it for a long period of time, don't you?
1:02:35 > 1:02:38Usually, to cook tomato sauce, I usually take about...
1:02:40 > 1:02:43..half hour to do a quick one which is not...
1:02:43 > 1:02:46Three quarters of an hour, nearly two hours,
1:02:46 > 1:02:48you make a fantastic tomato sauce.
1:02:48 > 1:02:51- Really, really good.- So in here, I've got garlic,
1:02:51 > 1:02:54I've got the minced pork, the minced beef, the onion...
1:02:54 > 1:02:57Sorry, the parsley. Salt and pepper and an egg yoke.
1:02:57 > 1:03:00And egg yolk which you mix and sweat it nicely.
1:03:00 > 1:03:03If I can get this gas going... Fantastic.
1:03:03 > 1:03:06At the same time, I have this beautiful lasagne dish
1:03:06 > 1:03:10which I will put the sauce on top here and then...
1:03:10 > 1:03:13Look at the way I'm running around after you. Just put them inside.
1:03:13 > 1:03:16- Don't worry, chef. I'm going as quick as I can.- OK.
1:03:16 > 1:03:19Then I will put some sauce underneath. Crystal clear.
1:03:19 > 1:03:25Everybody can see what I'm doing. Then I will put some pasta...
1:03:25 > 1:03:27What do you call them?
1:03:27 > 1:03:33- LAUGHS:- Lasagne.- Lasagne just inside, fantastic, like that.
1:03:33 > 1:03:37And then I put again a little bit more sauce on top.
1:03:37 > 1:03:40Nice, grated Parmesan.
1:03:40 > 1:03:44Gennaro, you don't pre-scald the lasagne.
1:03:44 > 1:03:46- You put them in dry? - Do you know what...
1:03:46 > 1:03:51My grandmother used to put them in the water first before...
1:03:51 > 1:03:52It is indeed.
1:03:52 > 1:03:57But I've found if you put enough sauce inside your dish, it will cook.
1:03:57 > 1:03:59- It will absorb it nicely.- OK.
1:03:59 > 1:04:02It all depends how much sauce you're actually doing.
1:04:02 > 1:04:05So if you have a very rich... a lot of water in the sauce,
1:04:05 > 1:04:08you don't need to actually pre-boil them.
1:04:08 > 1:04:11No, if you do... Yes, it is because...
1:04:11 > 1:04:16- If you put bechamel in, you don't need to boil them.- Come on! Come on!
1:04:16 > 1:04:19Excuse me, make up your mind.
1:04:19 > 1:04:23- I listen to you, Gennaro, anyway. - Thank you very much, Bruno.
1:04:23 > 1:04:25Tell us about the cheese you're putting on.
1:04:25 > 1:04:27I just put some nice, lovely, ricotta cheese.
1:04:27 > 1:04:31Ricotta cheese stays all together and mozzarella would melt.
1:04:31 > 1:04:35So we give a lovely flavour. Easy peasy. Just do me your eggs.
1:04:35 > 1:04:38- Doesn't take very long.- Ricotta's from what animal?
1:04:38 > 1:04:42What animal?! What do you mean, ricotta from animal? Moooooo.
1:04:42 > 1:04:45- All right.- Or baaaaaaa.
1:04:45 > 1:04:51- OK.- Then, why not use some beautiful eggs inside to enrich the dish.
1:04:51 > 1:04:55You have some nice, small eggs everywhere you can put it.
1:04:55 > 1:04:57That's good. Carry on cooking.
1:04:57 > 1:05:01Then again, season a little bit more just in case.
1:05:01 > 1:05:04You want everything even.
1:05:04 > 1:05:06- Then you put another one.- Yup.
1:05:06 > 1:05:08Then you put this one.
1:05:08 > 1:05:10Sorry, after you do this.
1:05:10 > 1:05:13This one. And again.
1:05:13 > 1:05:16Just a little bit more sauce. Can you understand me when I talk?
1:05:16 > 1:05:19- Yeah, I can understand.- Bruno, can you understand me? I'm sure you can.
1:05:19 > 1:05:23- Perfettamente. Perfettamente. - Grazie. Sei molto gentile. Non ti dico niente.
1:05:23 > 1:05:25Ma queste lasagne... I'm sorry. Have you...?
1:05:25 > 1:05:27LAUGHTER
1:05:27 > 1:05:32Queste lasagne... Are these home-made lasagne?
1:05:32 > 1:05:35Yes. No. We bought this lasagne.
1:05:35 > 1:05:38- What did you call this one? - Fresh lasagne.
1:05:38 > 1:05:42- What did you call this one?- Sheets. - Sheets of lasagne. You can buy.
1:05:42 > 1:05:44You can make easy. One egg, 100 grams of flour.
1:05:44 > 1:05:48You mix together and you make a beautiful... Roll it out.
1:05:48 > 1:05:53You make a beautiful lasagne sheet. That's the right word?
1:05:53 > 1:05:55Eggs inside, then the ricotta.
1:05:56 > 1:06:01Then again, ricotta. A little mozzarella. That's good.
1:06:01 > 1:06:04You know how to do it. I've shown you before. That's fantastic.
1:06:04 > 1:06:09- Then again, you cover again. Another one.- One final layer.
1:06:09 > 1:06:15One final layer. And then, you put just again plenty, plenty...
1:06:15 > 1:06:18You have to have plenty tomato sauce on top.
1:06:18 > 1:06:21How beautifully choreographed. Do you think?
1:06:23 > 1:06:25- There you go.- Put them all on top.
1:06:27 > 1:06:30It really is!
1:06:30 > 1:06:31That's good.
1:06:31 > 1:06:35- A little bit more mozzarella. - Apart from making lasagne, what are you doing for Christmas?
1:06:35 > 1:06:38- For Christmas... - What are you doing for Christmas?
1:06:38 > 1:06:42For Christmas, we're having a family lunch which is fantastic.
1:06:42 > 1:06:45And I'm going to go away for a few days.
1:06:45 > 1:06:48- A few days?- A few days. Not very much.
1:06:48 > 1:06:51One point deducted. You dropped your thingy.
1:06:51 > 1:06:56There we go. A bit of Parmesan cheese. The great thing about this, you bake it in the oven.
1:06:56 > 1:07:00Don't forget the eggs! Come on. Just a half. That is good.
1:07:00 > 1:07:04Just a little like that. Just a little more olive oil. Come on, now!
1:07:04 > 1:07:08- Bake it in the oven.- The olive oil! Come on.- Just bake it in the oven!
1:07:08 > 1:07:10There you go. Get it on the plate.
1:07:10 > 1:07:12You've got a plate here.
1:07:12 > 1:07:16Can I plate it? Leave it! I've got to plate it. I've got to plate it.
1:07:16 > 1:07:18Bless the lovely dish.
1:07:18 > 1:07:22Oh, my goodness me. Thank you.
1:07:22 > 1:07:24Don't worry. I'll take him over after. One...
1:07:26 > 1:07:30- Yeah...I think you should have let me do it.- That is nice. Come on.
1:07:30 > 1:07:34- Come on.- He's happy with that. Remind us what that dish is again, please?
1:07:34 > 1:07:38Gran lasagne. Festive lasagne. With minced meat inside.
1:07:38 > 1:07:42- Well, mince and then it's mozzarella...- It's as easy as that.
1:07:42 > 1:07:44Gran lasagne will do.
1:07:49 > 1:07:53Right. Let's have a dive into this and taste it. Well done. Right. Now.
1:07:53 > 1:07:57Come on over here. We'll miss you and then go straight over here...
1:07:57 > 1:08:00No! No, I'm not having that!
1:08:00 > 1:08:02- Dive into that. - Oh, look at this! Yummy!
1:08:02 > 1:08:05Can I have it all and bring it to Strictly?
1:08:05 > 1:08:06I can feed all the judges.
1:08:06 > 1:08:10- The crew will nick that afterwards, but dive in.- This is fantastic.
1:08:12 > 1:08:15A bit hot? With that mixture of pork...
1:08:15 > 1:08:17Pork and beef is quite important.
1:08:17 > 1:08:22I just... Don't go away, don't go away. Don't worry, my Parmesan...
1:08:22 > 1:08:25My Parmesan. Come on. Ah!
1:08:25 > 1:08:29- There, that's it. That, that, that...- What are you doing?!
1:08:29 > 1:08:33- Pass it down.- Excuse me, you are teasing me. I can't get anything!
1:08:33 > 1:08:36- Dive into that, tell us what you think.- It's a con!- It's good.
1:08:36 > 1:08:39It is good, that's why I want some more. Sorry, I'm greedy.
1:08:39 > 1:08:42The mixture of pork and beef is really important.
1:08:42 > 1:08:44It is important, you know, it's flavours.
1:08:44 > 1:08:48Pork has got a nice flavour and also a little bit of fat in there as well.
1:08:48 > 1:08:50The mince, which is very nice as well,
1:08:50 > 1:08:54the two together combine well with the parsley and garlic, which is marvellous.
1:08:54 > 1:08:58Exactly. Meanwhile, the two combine together really well and I'm stuck in between two Italians.
1:09:02 > 1:09:05Definite note to self - don't take any food away from Bruno.
1:09:05 > 1:09:09Now, I'd rather eat eggs in my lasagne than in a Saturday Kitchen omelette,
1:09:09 > 1:09:12but with Rick Stein and Stephane Reynaud at the hobs,
1:09:12 > 1:09:13they had to be good, surely?
1:09:13 > 1:09:15Right, down to business.
1:09:15 > 1:09:18The chefs that come onto the show battle it out against the clock and each other
1:09:18 > 1:09:21to test how fast they can make a simple three-egg omelette.
1:09:21 > 1:09:24- Now, Stephane, pretty respectable time - 40 seconds.- Yes.
1:09:24 > 1:09:30Slightly behind the man next to you, Rick Stein - 39 seconds.
1:09:30 > 1:09:33- RICK: Oh, gosh! - He really doesn't like this bit!
1:09:33 > 1:09:36You can choose what you like from the ingredients put in front of you.
1:09:36 > 1:09:38I know it's going to be a really good race.
1:09:38 > 1:09:42You've got butter, milk, cream, eggs but it must be a three-egg omelette cooked as fast as you can.
1:09:42 > 1:09:44Let's put the clocks on the screen, please.
1:09:44 > 1:09:45Remember, this is just for you at home.
1:09:45 > 1:09:48- The guys in the studio can't see them. Are you ready?- BOTH:- Yes.
1:09:48 > 1:09:50Let's see if practice pays off.
1:09:50 > 1:09:53Three-egg omelette as fast as you can. Three, two, one, go!
1:09:54 > 1:09:57- Oh, my God, I've dropped the egg already!- Inside already!
1:09:57 > 1:10:01- When was the last time you made an omelette?- Oh, shut up, James!
1:10:01 > 1:10:04He's miles ahead. Got to have salt.
1:10:04 > 1:10:07- He's ahead here. You've got to have butter in the pan.- Sorry.
1:10:11 > 1:10:15Will this be the record time? I doubt it, very much.
1:10:17 > 1:10:20I just love the concentration on it.
1:10:20 > 1:10:23Charley, apparently your dad makes the best omelettes, doesn't he?
1:10:23 > 1:10:25Yeah. My dad was the king of omelettes.
1:10:25 > 1:10:28- That's finished, that one there. - GONG CLASHES
1:10:29 > 1:10:32- Oh!- Sorry! - THEY LAUGH
1:10:32 > 1:10:35- Don't worry, Rick. Don't worry. - Come on, Rick, there's still... >
1:10:35 > 1:10:39No, I'm going to make it properly. Going to put some pepper on it.
1:10:39 > 1:10:40Give up now! >
1:10:40 > 1:10:43You need a truffle to finish the omelette!
1:10:43 > 1:10:44Whey! There we go.
1:10:44 > 1:10:45Look at that!
1:10:45 > 1:10:48It looks... It looks a good omelette.
1:10:48 > 1:10:51It took its time, but it's a good omelette.
1:10:51 > 1:10:54What is that you've got on there? Black pepper, right, OK.
1:10:54 > 1:10:57- Oh, he got that too.- Right.
1:10:57 > 1:11:01- It's an omelette. - It's an omelette. And this...
1:11:01 > 1:11:03Took its time, but it's an omelette.
1:11:03 > 1:11:07I love the way you take a tiny, tiny bit from each one!
1:11:07 > 1:11:08I don't blame you.
1:11:08 > 1:11:10Charley, you've travelled the world, mate,
1:11:10 > 1:11:13there's nothing more dangerous than that!
1:11:13 > 1:11:14- Right.- OK.
1:11:14 > 1:11:16Rick...
1:11:16 > 1:11:19Da-da da-dah! RICK CHUCKLES
1:11:19 > 1:11:23- Do you think you beat your time? - No, I don't, but I don't mind.
1:11:23 > 1:11:25It looks so much better than the last one.
1:11:25 > 1:11:29It does, but you are right, you didn't beat your time - 49.56 seconds.
1:11:29 > 1:11:31Take that home and put it on your fridge.
1:11:31 > 1:11:34- Stephane.- Yes?
1:11:35 > 1:11:38- Let me know.- D'you think you beat your time as well?
1:11:38 > 1:11:42- I really don't know, but it's still very ugly!- "Ugly?"
1:11:42 > 1:11:46I'm going to say that you did beat your time. There you go.
1:11:46 > 1:11:50- You beat everybody else on this board.- Well done!- Hooray!
1:11:50 > 1:11:54But if it was judged on taste, it wouldn't go on the board. But...
1:11:54 > 1:11:59This is 32.38 seconds. Joint with the Hairy Biker boys, there.
1:11:59 > 1:12:02Pretty respectable time. Pretty quick time.
1:12:02 > 1:12:05And Rick Stein... Unbelievable.
1:12:10 > 1:12:11Better luck next time, Rick.
1:12:11 > 1:12:14Now, Nick Nairn has loads of fantastic recipes of his own,
1:12:14 > 1:12:16which is why it was a bit of a surprise when he decided
1:12:16 > 1:12:18to come along and cook someone else's.
1:12:18 > 1:12:22- You've got a cracking dessert, what's this one? - It's a fantastic dessert.
1:12:22 > 1:12:24I've got a plate in here, it's got air trapped in it,
1:12:24 > 1:12:27I'm just going to try and let the air out to stop it banging.
1:12:27 > 1:12:30- What's this dessert called? - Steamed marmalade pudding.
1:12:30 > 1:12:33Very simple to make. It's light cos it's made out of breadcrumbs
1:12:33 > 1:12:34and that's the first thing we'll do.
1:12:34 > 1:12:37- There's very little flour... - An ounce of flour just to bind it together.
1:12:37 > 1:12:40You want this with custard. I'll get this on first.
1:12:40 > 1:12:43If you make some custard for me and flavour it with a little bit of vanilla
1:12:43 > 1:12:45and also a dash of Drambuie in there as well.
1:12:45 > 1:12:48Now this is milk and cream - equal quantities,
1:12:48 > 1:12:51if you want to make your own proper custard.
1:12:51 > 1:12:53You're a half-and-half man, are you?
1:12:53 > 1:12:56I take half and half. You can put more cream in, of course.
1:12:56 > 1:12:59- But no butter, unfortunately, in this one. - That's more like creme brulee.
1:12:59 > 1:13:03What I'm doing, James, I'm going to melt some really good marmalade.
1:13:03 > 1:13:06If you get Seville orange marmalade which has got that extra bit of acidity
1:13:06 > 1:13:09with an equal quantity of butter in there.
1:13:09 > 1:13:11Then the breadcrumbs... I have to weigh these.
1:13:11 > 1:13:14One of the reasons I'm not good at puddings is cos they're empirical
1:13:14 > 1:13:16and you must check things and I'm not good at that.
1:13:16 > 1:13:19I just kind of bish-bosh... and stick things in.
1:13:19 > 1:13:21It's important to use this type of bread?
1:13:21 > 1:13:24A brown bread, a wholemeal bread is even better
1:13:24 > 1:13:27and it's 150g or five ounces of breadcrumbs.
1:13:27 > 1:13:30You got this recipe from a tea towel?
1:13:30 > 1:13:32When I say it was a tea towel,
1:13:32 > 1:13:36it comes from the lovely Shirley Spears up at the Three Chimneys in Skye
1:13:36 > 1:13:38and she's had this on her menu for 20 odd years now.
1:13:38 > 1:13:43- She told me she got the menu off the back of a flour packet.- Right, OK.
1:13:43 > 1:13:46It's just such a great recipe.
1:13:46 > 1:13:50It's very different to a standard steamed sponge pudding...
1:13:50 > 1:13:52Because of the breadcrumbs.
1:13:52 > 1:13:55Equal ingredients of eggs, butter, sugar and flour, but this one's slightly different?
1:13:55 > 1:13:58That's how much flour you've got for 12 servings - one ounce of flour.
1:14:00 > 1:14:02So, buzz up the breadcrumbs...
1:14:02 > 1:14:05Melting down the marmalade and the butter together.
1:14:05 > 1:14:09Breadcrumbs into the mixing bowl along with the brown sugar...
1:14:09 > 1:14:11You said at the top of the show it's a great alternative
1:14:11 > 1:14:13to Christmas pudding.
1:14:13 > 1:14:16I really don't like Christmas pudding, I have to say.
1:14:16 > 1:14:19The wrong alternative. You have to have Christmas pudding.
1:14:19 > 1:14:22- No, you don't. This is much better.- Boo!
1:14:24 > 1:14:27Wait till you taste it, young Tebbutt. Young poster boy!
1:14:27 > 1:14:31THEY LAUGH
1:14:31 > 1:14:32Oops!
1:14:34 > 1:14:37- Did you get any in there? > - Oh, it's all going horribly wrong!
1:14:37 > 1:14:40- Was that the flour? > - He only wanted half of it.
1:14:40 > 1:14:43I always like to put a small amount of flour in it.
1:14:43 > 1:14:47That means flour manufacturers just reciped themselves out of a job!
1:14:47 > 1:14:51I can't believe she got the recipe on the back of a flour thing!
1:14:51 > 1:14:53There you go.
1:14:53 > 1:14:57And then just mix all this in and once the butter and the marmalade have melted down,
1:14:57 > 1:14:59we're just going to add that in
1:14:59 > 1:15:03and then we're going to put it into a three-pint plastic bowl,
1:15:03 > 1:15:05which you are buttering generously.
1:15:05 > 1:15:08It's my kind of recipe, look at this!
1:15:09 > 1:15:11So you've got the butter in there.
1:15:11 > 1:15:16Plenty of butter because if it sticks it's all a bit of a nightmare.
1:15:16 > 1:15:19Although at this stage it doesn't look very interesting,
1:15:19 > 1:15:24it really starts to take on a nice flavour when you add the butter
1:15:24 > 1:15:25and the marmalade in there.
1:15:25 > 1:15:30If you can have one of these chunky marmalades with the rind not too finely cut,
1:15:30 > 1:15:33so coarse cut marmalade just gives it a bit of texture.
1:15:33 > 1:15:37But you wouldn't make this with jam or anything like that? You need the marmalade to give it...
1:15:37 > 1:15:40No, it's the acidity from that Seville orange marmalade that makes it so special.
1:15:40 > 1:15:43There's just this natural flavour that comes out of the marmalade
1:15:43 > 1:15:45that makes me think of Christmas.
1:15:45 > 1:15:48I'm actually struggling to get any more butter in here. Is that all right?
1:15:48 > 1:15:50Yeah, that'll work.
1:15:50 > 1:15:54And then, the secret weapon here is a little bit of bicarb,
1:15:54 > 1:16:00and the bicarb reacts with the acidity from the oranges
1:16:00 > 1:16:03and it puffs up and that's what keeps it nice and light.
1:16:03 > 1:16:05I'm clearing down a little bit here.
1:16:05 > 1:16:10Mix this in, and actually, you can almost see it start to puff up once you fold in the bicarb.
1:16:10 > 1:16:13Now we're going to steam it in a pan, a third full of water.
1:16:13 > 1:16:17Put a saucer on the bottom so it doesn't burn the bottom of the bowl.
1:16:17 > 1:16:20Two hours and top it up as you're going.
1:16:20 > 1:16:22Christmas pudding does actually sit there
1:16:22 > 1:16:25and to me it tastes exactly like it does when it goes in in the first place.
1:16:25 > 1:16:27This you can actually make in advance.
1:16:27 > 1:16:30You can make it up to about a week in advance
1:16:30 > 1:16:32and you can reheat it in the microwave,
1:16:32 > 1:16:35which is a great way of doing it and it makes it really nice and simple.
1:16:35 > 1:16:38You're not mucking about with steaming when you come to serve it.
1:16:38 > 1:16:40- Yeah.- I need a lid for this. That's on there.
1:16:40 > 1:16:42It shouldn't come right up to the top
1:16:42 > 1:16:46cos it will actually slightly rise as it cooks because of the bicarb.
1:16:46 > 1:16:48As well as cooking in your cook school and bits of pieces,
1:16:48 > 1:16:52getting geared up for Christmas, you are also presenting a new show, aren't you?
1:16:52 > 1:16:54- Up in Scotland. - I'm presenting a new show.
1:16:54 > 1:16:57There's this new thing - Taste The Nation - which is a competition,
1:16:57 > 1:17:00amateur chefs cooking all over the UK and I'm representing...
1:17:00 > 1:17:02I've got four teams from Scotland...
1:17:02 > 1:17:04What's this thing "Landward" in Scotland?
1:17:04 > 1:17:06I've been doing that for ages. That's my outdoors thing.
1:17:06 > 1:17:10That's Nick with his hiking jacket on, doing farming stuff.
1:17:10 > 1:17:13But it's -10 or whatever it is up there.
1:17:13 > 1:17:17I had to do a set of links in a field yesterday, -6 and it was so cold!
1:17:17 > 1:17:22- My ears were going. - How long do you cook this for?
1:17:22 > 1:17:25Two hours and you've got to top it up about half way through
1:17:25 > 1:17:27if the water starts to go down a little bit.
1:17:27 > 1:17:30Now, I hope you're going to make proper, thick custard.
1:17:30 > 1:17:31I'm trying to make it.
1:17:31 > 1:17:34I'm a bit behind because you want this first, don't you?
1:17:34 > 1:17:36- Yeah, I would quite like it. - Do you want to do the jam?
1:17:36 > 1:17:38Do you want to do...? This one here?
1:17:38 > 1:17:41We do want to do that, I'd forgotten to do that.
1:17:41 > 1:17:44I want to melt down a little bit of jam to put over the top.
1:17:44 > 1:17:46- Well done.- Right. - Here's the one we made earlier.
1:17:46 > 1:17:49Now, you've got marmalade in there, haven't you?
1:17:49 > 1:17:52- Just over the top there?- Just marmalade and a little bit of water.
1:17:52 > 1:17:55You see how dark it is? It really caramelises.
1:17:55 > 1:17:57Hold on, I'm not quite ready yet. This custard...
1:17:57 > 1:18:00- I'm just going to turn it out. - ..starts to thicken up a touch.
1:18:00 > 1:18:03- You want to take that up to 82 degrees.- 82 degrees.
1:18:03 > 1:18:06Oh! Look at that! That's fantastic.
1:18:06 > 1:18:09The custard, the idea is, it just wants to thicken up nicely.
1:18:09 > 1:18:14Can I just say hi to my kids? Daisy and Callum - morning, guys!
1:18:14 > 1:18:16Be home soon. GUESTS LAUGH
1:18:16 > 1:18:20- Promised I'd tell them. Dad's been away for a while. - You'll make me feel bad.
1:18:20 > 1:18:22Right, OK. We've got our thick custard.
1:18:22 > 1:18:24I always do this with a whisk.
1:18:24 > 1:18:27- You're always taught at college to do it with a... Oop. - LADLE CLANGS
1:18:27 > 1:18:29- Thank you very much. - What's going on?
1:18:29 > 1:18:32- I can't bend down and pick it up. - Three-second rule.
1:18:32 > 1:18:37Give it a quick wash, there you go. Seriously, my rib is killing me.
1:18:37 > 1:18:41I think you are doing wonderfully in soldiering on.
1:18:41 > 1:18:44- You're a true professional, James. An inspiration to us all.- Isn't it?
1:18:44 > 1:18:47Right, where do you want this? Be quiet, where do you want this?
1:18:47 > 1:18:52A bit of custard on there and, oh...
1:18:52 > 1:18:54Put me another one on there as well.
1:18:54 > 1:18:56One of the things about this is the texture,
1:18:56 > 1:18:58it's a really nice and yielding texture.
1:18:58 > 1:19:01Look at that custard, see? Worth the wait, look at that.
1:19:01 > 1:19:04Beautiful. Nice pool of custard.
1:19:04 > 1:19:06Sit the marmalade pud on there
1:19:06 > 1:19:10and then luckily we remembered to melt a little bit of marmalade with some water
1:19:10 > 1:19:12so we could do this kind of drizzle.
1:19:12 > 1:19:15- Can you do me another portion? - Yeah, absolutely.
1:19:15 > 1:19:18Do you think this is going to be popular? This is going to go down well?
1:19:18 > 1:19:20I think this is going to be popular, yeah.
1:19:20 > 1:19:22Half the camera crew got it in rehearsal, but...
1:19:22 > 1:19:27There is one guy I did promise that I would give him a little portion...
1:19:27 > 1:19:30- A little bit of extra, there we go. - I promised. So, Phil, there you go.
1:19:30 > 1:19:33- Gary, Gary. - GUESTS LAUGH
1:19:33 > 1:19:35Gary on camera three there wanted a portion.
1:19:35 > 1:19:40He's difficult to find in the studio cos he's dressed as a bauble with all his Christmas decorations.
1:19:40 > 1:19:41Shall we...?
1:19:41 > 1:19:43Over here.
1:19:44 > 1:19:46Right, you've got to...
1:19:46 > 1:19:48Put it back over there. Remind us what that is again.
1:19:48 > 1:19:52- Oh, yes, before we go over... - Gary's divin' into his pudding. Remind us what that is again.
1:19:52 > 1:19:56That's my steam marmalade pudding with a very marvellous custard.
1:19:56 > 1:19:59Gary and everybody else, look at that.
1:20:04 > 1:20:09There you go. Right, over here. You get to dive in. Have a seat.
1:20:09 > 1:20:13- God, that was seamless. - Yeah, it was. Two seasons for us!
1:20:13 > 1:20:16Professionals at work, brilliant.
1:20:16 > 1:20:17That's how you do it.
1:20:19 > 1:20:21- Watch and learn, young man. - That's good.
1:20:21 > 1:20:24- You're not going to get any of this! - FEMALE GUEST:- Sorry, Matt!
1:20:24 > 1:20:27Seriously, go on, girls. Dive in.
1:20:27 > 1:20:30Don't worry about Matt at the end.
1:20:30 > 1:20:32- FEMALE GUEST:- Yes, we will tell you when it's Matt's time!
1:20:32 > 1:20:37The secret is, literally like you said, that marmalade. It's not too sweet as well.
1:20:37 > 1:20:40No, it's not, there's only five ounces of marmalade in a portion,
1:20:40 > 1:20:43so it's not too high in calories either.
1:20:43 > 1:20:45At the end of a big, long Christmas meal
1:20:45 > 1:20:47the last thing you want is super heavy Christmas...
1:20:47 > 1:20:50- I like that Seville tartness. - Yeah, that's the thing that makes it.
1:20:50 > 1:20:53That stops it getting too sickly sweet. It's really good.
1:20:53 > 1:20:57He's hoovering everything you put in front of him.
1:20:57 > 1:21:00- Mr Tebbutt... Do you like it? - Good stuff, huh?- He's a happy man.
1:21:05 > 1:21:09That's how you make custard and the sponge was pretty good too.
1:21:09 > 1:21:11Nigella Lawson is the Queen of home cookery
1:21:11 > 1:21:14and is used to being in charge in the kitchen.
1:21:14 > 1:21:18But how would she react with the prospect of facing a festive Food Heaven or Hell?
1:21:18 > 1:21:19Watch this.
1:21:19 > 1:21:21So, Nigella, just to remind you,
1:21:21 > 1:21:24your version of Food Heaven would be these fantastic chestnuts?
1:21:24 > 1:21:26- Oh, yes. - Bang in season at the moment.
1:21:26 > 1:21:28- Beautiful.- I'm going to use some marrons glaces.
1:21:28 > 1:21:29Oh, thank you.
1:21:29 > 1:21:32- And also some sweetened chestnut puree.- I adore that.
1:21:32 > 1:21:34But that could be turned into
1:21:34 > 1:21:36a lovely chocolate tart, almost like a little chocolate torte.
1:21:36 > 1:21:39- Really rich, thick... - You're speaking my language!
1:21:39 > 1:21:42However, there's a flip side to this coin.
1:21:42 > 1:21:45It could be the dreaded Food Hell. This stuff.
1:21:46 > 1:21:49- No.- You really don't like this.
1:21:49 > 1:21:50I don't.
1:21:50 > 1:21:53Soya milk, which I could do these little pancakes,
1:21:53 > 1:21:56- almost like little American-style pancakes...- You could do.
1:21:56 > 1:21:59..served with sauteed apples and pears in a nice vanilla syrup.
1:21:59 > 1:22:03- How do you think the viewers have done?- I'm praying, I'm praying...
1:22:03 > 1:22:05- Really?- ..for Food Heaven.
1:22:05 > 1:22:06Praying.
1:22:06 > 1:22:09They must love you, because they have done.
1:22:09 > 1:22:11CHEERING
1:22:11 > 1:22:12Thank you! Thank you!
1:22:12 > 1:22:15Thank God for that, I'm not using soya milk! Brilliant.
1:22:15 > 1:22:18OK, what we're going to do, first of all, we'll start off with this.
1:22:18 > 1:22:22Guys, take a thin slice of this cake. Nice and thin.
1:22:22 > 1:22:24- You do that, boss.- Just like you were when you were 14, Gennaro.
1:22:24 > 1:22:28- Thin.- What do you mean, "When I was 14?"- Really, really thin.- Aargh!
1:22:28 > 1:22:29So lovely and thin.
1:22:29 > 1:22:32What we're going to do is in this bowl here I've got some chocolate.
1:22:32 > 1:22:36- I'm going to get you to stir in this stuff. Now, chestnut puree... - Mmm, my pleasure.
1:22:36 > 1:22:37When you're looking for this in the shops,
1:22:37 > 1:22:41it's really important you have a few days left for you to go out and buy this stuff.
1:22:41 > 1:22:44Sweetened chestnut puree - either comes sweetened or unsweetened
1:22:44 > 1:22:46and it looks identical in the same tin, doesn't it?
1:22:46 > 1:22:48Always look on the back of the packet.
1:22:48 > 1:22:50It's got sugar in it - that one.
1:22:50 > 1:22:53- That's going to go in there. If you can pore that in. - Can't it just got in here?
1:22:53 > 1:22:57- Throw that in. That's in melted chocolate.- Mmm.
1:22:57 > 1:23:00- It's delicious that sort of stuff. - It's not very thin, chef.
1:23:00 > 1:23:06It is thin! It is thin! Look! Ready, steady? Ready? Wha!
1:23:06 > 1:23:10- Look, how thick is that?- No, no, no! It's not, it's not!- Let's not argue.
1:23:10 > 1:23:12Nigella, we're going to pore in some double cream.
1:23:12 > 1:23:15- Thank you.- If I can get you to pore that in at the same time.
1:23:15 > 1:23:17I'll get you to finish that off and keep stirring it. I will.
1:23:17 > 1:23:20Lovely, right, over here. We're going to make a nice little syrup.
1:23:20 > 1:23:24- Add some sugar to our pan. - Do you want that in there, chef?
1:23:24 > 1:23:28- Yes, nice and thin, please. - Oh, chef...- But it is thin enough!
1:23:28 > 1:23:30- It's too thin!- It's very simple.
1:23:30 > 1:23:32BRIAN LAUGHS
1:23:32 > 1:23:36- What are you doing with that sugar, James?- Can I do it my way, please?
1:23:36 > 1:23:38- Chef?- What are you doing there?
1:23:38 > 1:23:39Look, easy.
1:23:39 > 1:23:41I've got sugar, a bit of rum.
1:23:41 > 1:23:43Mmm. I love rum...
1:23:43 > 1:23:47- Oh!- Oh!- It's Christmas! - It's Christmas! A little bit of rum.
1:23:47 > 1:23:50In go the marrons glaces. Lovely.
1:23:50 > 1:23:53Now these you can make at home, if you have time.
1:23:53 > 1:23:57- Marrons glaces, delicious. - James, no-one's got the time to make them at home.
1:23:57 > 1:24:00They haven't, actually. They'll be ready for New Year to be honest but they are delicious.
1:24:00 > 1:24:05- Look at that, coated in all that rum.- Beautiful.- Throw those in.- Wha!
1:24:05 > 1:24:06Beautiful.
1:24:06 > 1:24:09- Bellissimo! - I'm all right if you're all right?
1:24:09 > 1:24:12I'm fine, absolutely fine. We're both working. Lovely.
1:24:12 > 1:24:17- More of this rum over the top.- Mmm. Want me to keep whisking here?
1:24:17 > 1:24:21- That should be enough. - Could you use anything else?
1:24:21 > 1:24:23- You could use brandy... but I particularly like rum.- Rum...
1:24:23 > 1:24:27- I love rum with chestnuts.- Right, how we doing? Delicious, delicious.
1:24:27 > 1:24:29- Have I finished now? - Yeah, you're finished.
1:24:29 > 1:24:32- Can I lick this? - Go on, you can do.- Oh, no!
1:24:32 > 1:24:36- Sorry! - It's Christmas! It's Christmas.
1:24:36 > 1:24:38- Give me that. That's going on eBay. - Bit on your nose.- I know!
1:24:38 > 1:24:40That partridge leg as well.
1:24:40 > 1:24:43- Get your hands off that, boys! - That's mine!
1:24:43 > 1:24:45Right, I need...a spatula.
1:24:45 > 1:24:48All we do with this now is pore this.
1:24:48 > 1:24:51- Chef, give us a job over here. - You'll get one in a minute. Just...
1:24:51 > 1:24:54Patience, patience, patience.
1:24:54 > 1:24:59This is almost like a little chocolate torte.
1:24:59 > 1:25:01It's thicker, lovely and rich.
1:25:01 > 1:25:03Press that down nicely.
1:25:03 > 1:25:07You've almost got these little... marrons glaces -
1:25:07 > 1:25:10- little jewels.- Beautiful.
1:25:10 > 1:25:14- Is jewels a kind of thing? There you go.- Big jewels.- Yeah.
1:25:14 > 1:25:15Pop that in the fridge.
1:25:15 > 1:25:19This needs to sit in the fridge for about two hours to firm up.
1:25:19 > 1:25:23Get me a whisk and a bowl. I want you to whip up some cream for me.
1:25:23 > 1:25:26- Let him carry on. It's not as if we're listening.- He's happy.- Boys?
1:25:26 > 1:25:28- Sorry, chef.- Sorry.
1:25:28 > 1:25:30Is this soya milk cream, chef?
1:25:30 > 1:25:32- Turn your hearing aid up! - Wow!- Bit of that.
1:25:32 > 1:25:35I'll get a chopping board again because you might need it.
1:25:35 > 1:25:36Where's our little...?
1:25:36 > 1:25:40- We've got our blowtorch. - You can't stop!
1:25:40 > 1:25:44I love this thing. The best gadget you can give a chef for Christmas.
1:25:44 > 1:25:46A blowtorch.
1:25:46 > 1:25:49Give him a new chopping board because it always burns as well.
1:25:49 > 1:25:53- But blowtorch... - Do you mean to keep the torch on that much?
1:25:53 > 1:25:55Yeah. And then...
1:25:55 > 1:25:58- That's very good.- You get a nice clean line around the edge.
1:25:58 > 1:26:00- Very, very good.- Magnifico!
1:26:00 > 1:26:03While I make a portion of this, can you sign me...?
1:26:03 > 1:26:07This is the first time I have ever done this on Saturday Kitchen, can you sign me a book?
1:26:07 > 1:26:11- Yes. - Put, "To Susan, Happy Christmas."
1:26:11 > 1:26:13- On the front?- Yes.
1:26:13 > 1:26:17- Signature.- Who's Susan?- That's S-U-S-A-N, in case you weren't sure.
1:26:17 > 1:26:20- I wasn't.- "To Susan." There you go. "Happy Christmas."
1:26:20 > 1:26:23Susan's my mother and being a Yorkshireman,
1:26:23 > 1:26:25that book was free, so that's solved that problem!
1:26:25 > 1:26:29- Well done, lad. Well done. - Thank you.
1:26:31 > 1:26:35Now, look at this. You need to cut this straight the way through.
1:26:35 > 1:26:38Take your time, chef. Take your time. Cream's not ready yet.
1:26:38 > 1:26:41- Slowly, slowly, slowly. - Slowly, slowly.
1:26:41 > 1:26:44- I thought you were an expert? - I was.- Clean the knife.
1:26:44 > 1:26:48- Clean the knife and then cut through again.- Is this soya milk?
1:26:48 > 1:26:50- I'm sure it is.- Stop it. - Don't worry, it's not soya milk.
1:26:50 > 1:26:51Lift this off.
1:26:54 > 1:26:58- Wow, that looks amazing! - You like that?
1:26:58 > 1:27:00I like it.
1:27:00 > 1:27:03- Come on, boys, hurry up. - It's done, it's done! - It's done, it's done.
1:27:03 > 1:27:08- Oh, yes! Well done, chef. Excellent work.- There you are.
1:27:08 > 1:27:10It's the arthritis setting in on both of them.
1:27:10 > 1:27:13- We've done all the work, now the boy takes over!- Thank you.
1:27:13 > 1:27:16It's like cooking with Help the Aged!
1:27:16 > 1:27:18- Right.- Why do you stand for it?
1:27:18 > 1:27:20- Come on. They're all right. - We're getting paid.
1:27:20 > 1:27:24- Oh!- Yeah, not a lot I might add! There we go.
1:27:24 > 1:27:27- Little bit of...cream. - He needs all the help he can get.
1:27:27 > 1:27:29- Oh, look at that! Luscious.- Oh, wow.
1:27:29 > 1:27:32That's the best bit of the dish - the cream. Fantastic. Well whipped.
1:27:32 > 1:27:36- Dive into that.- I will! - I've got a little bit left over.
1:27:36 > 1:27:38- Thank you.- Oh, yes!
1:27:38 > 1:27:41- Just finishes it off.- Mmm.
1:27:41 > 1:27:43Sorry, I've toppled it! ALL SHOUT
1:27:43 > 1:27:46I'll fix it, I'll fix it!
1:27:46 > 1:27:49- There you go, dive into that.- This is out of this world.- You like that?
1:27:49 > 1:27:52- It's Food Heaven.- Chestnuts and chocolate. Just delicious.
1:27:52 > 1:27:54Where are you going, boys?
1:27:54 > 1:27:57- We're going to have a taste.- Bring over the glasses, guys. Come on.
1:27:57 > 1:28:00- Bring me a glass.- God, it's like the last thing you've ever eaten!
1:28:00 > 1:28:05- Death by chocolate, it's lovely. - Look at this. Dive into this.
1:28:05 > 1:28:07- FEMALE GUEST:- We get the whole one! - Dive into this.
1:28:07 > 1:28:10Seriously, that is just, just divine.
1:28:10 > 1:28:12- Dive into that. - MALE GUEST:- Oh, lovely.
1:28:12 > 1:28:15- But the chestnuts... And just leave it like that.- BRIAN:- Very good.
1:28:15 > 1:28:16There you go.
1:28:21 > 1:28:24It was certainly a pleasure to share our kitchen with her.
1:28:24 > 1:28:26We've come to the end of another Best Bites.
1:28:26 > 1:28:28All the recipes from our shows are on our website,
1:28:28 > 1:28:31just click onto bbc.co.uk/recipes
1:28:31 > 1:28:32There are thousands on there too
1:28:32 > 1:28:35and I'll be back next Sunday at ten o'clock here on BBC Two
1:28:35 > 1:28:37when I have some more festive recipes
1:28:37 > 1:28:40from our Saturday Kitchen archives.
1:28:40 > 1:28:42Have a great Sunday, stay warm.
1:28:42 > 1:28:45Subtitles by Red Bee Media Ltd