0:00:02 > 0:00:04Take a break from all the Christmas hustle and bustle
0:00:04 > 0:00:07and treat yourself to a warming feast of our best bites.
0:00:28 > 0:00:29Welcome to the show.
0:00:29 > 0:00:34I've got some fantastic seasonal Saturday Kitchen recipes for you this morning.
0:00:34 > 0:00:37The godfather of modern British cookery, Brian Turner,
0:00:37 > 0:00:41roasts whole duck with peas, baby onions, lettuce and fresh herbs.
0:00:41 > 0:00:44One of the finest Indian chefs in the world, Atul Kochhar,
0:00:44 > 0:00:46cooks spiced venison.
0:00:46 > 0:00:50He serves it with apple and pear chutney and sweet parsnip chips.
0:00:50 > 0:00:52Those chips were incredible.
0:00:52 > 0:00:54Rick Stein proves he is the king of shellfish.
0:00:54 > 0:00:58He stir-fries crab with black beans, ginger and curry leaves.
0:00:58 > 0:01:02Hilarious Harry Hill came in to face his Food Heaven or Food Hell.
0:01:02 > 0:01:04Would he get to eat Food Heaven -
0:01:04 > 0:01:08peanut-crusted chicken with buttery mash, parsley and chive butter -
0:01:08 > 0:01:13or Food Hell, seared tuna, marinated in yuzu juice, soy and radish salad?
0:01:13 > 0:01:16See what he gets to eat at the end of today's show.
0:01:16 > 0:01:20All that lot is still to come, after we witness the amazing Nathan Outlaw
0:01:20 > 0:01:23cooking a festive alternative to turkey.
0:01:23 > 0:01:27Sorry, did I say "Nathan"? I meant "Mr Mandarin".
0:01:27 > 0:01:29Promise I'm not going to mention the jumper.
0:01:29 > 0:01:32- Are you not? Sure?- No, you don't need to.- It's lovely.- No, it's nice.
0:01:32 > 0:01:34It's nice that you've joined in the festive...
0:01:34 > 0:01:37- You look like a big mandarin. - Yeah, a satsuma.
0:01:37 > 0:01:40- Go on then, what are we cooking? - Right, a nice monkfish dish today.
0:01:40 > 0:01:44What I'll do is take the monkfish and stuff it with a sage, lemon,
0:01:44 > 0:01:48erm, and... Sorry, sage, lemon and onion stuffing.
0:01:48 > 0:01:51Then we've got our Brussels sprouts potatoes and chestnuts,
0:01:51 > 0:01:54- which we're going to saute off together.- Sounds good to me.
0:01:54 > 0:01:58And then we're going to finish it off with a cranberry
0:01:58 > 0:02:01sort of reduction, with a brown butter dressing.
0:02:01 > 0:02:05- Right. Sounds all right to me. Yeah. - First, I'll get this butter on.- Yeah.
0:02:06 > 0:02:10They're going "Lovely" already, the girls over here, for breakfast.
0:02:10 > 0:02:11Can you hear us?
0:02:11 > 0:02:15Now, the idea of this is you've got all the different flavours of this
0:02:15 > 0:02:18but without, of course, turkey.
0:02:18 > 0:02:20That's right, yeah, yeah.
0:02:20 > 0:02:23I like all the flavours that do go with a traditional Christmas dinner.
0:02:23 > 0:02:26- But you don't like the turkey?- But I'm not mad about the turkey part.
0:02:26 > 0:02:28So I thought to myself, "Yeah, I'll..."
0:02:28 > 0:02:31Monkfish and cod are the two fish that'll take this sort of flavour.
0:02:31 > 0:02:34Definitely. I think they can handle big, red wine sauces.
0:02:34 > 0:02:38- They can even handle that sort of surf and turf as well.- Yeah.
0:02:38 > 0:02:41Now, what are you doing? Taking the little membrane off?
0:02:41 > 0:02:44Yeah, there's a little membrane on the monkfish, and there's also
0:02:44 > 0:02:49a little sort of...little sinew on there which you've got to take off,
0:02:49 > 0:02:54cos when you cook it, what'll happen is it'll get very tough
0:02:54 > 0:02:56and you can't really eat it.
0:02:57 > 0:03:01Now, this is quite topical, cos in the New Year your restaurant
0:03:01 > 0:03:04- is turning all-fish, is that right? - That's right. Well, the fine dining,
0:03:04 > 0:03:06we've got the seafood and grill at the St Enodoc Hotel,
0:03:06 > 0:03:10which is sort of my brasserie-style restaurant.
0:03:10 > 0:03:12It's a very busy restaurant.
0:03:12 > 0:03:14Then we've got the fine dining where I personally cook at,
0:03:14 > 0:03:17and that's only for about 20 people.
0:03:17 > 0:03:20But that will become just a fish restaurant.
0:03:20 > 0:03:22Right.
0:03:22 > 0:03:25We just recently got the best seafood restaurant in the UK,
0:03:25 > 0:03:27so might as well embrace that and crack on with it.
0:03:27 > 0:03:29- Looks good to me.- Which is good.
0:03:29 > 0:03:32What does Rick Stein say, cos you're looking at him over the bay, aren't you?
0:03:32 > 0:03:34- He's been in for dinner. - He's been in for dinner!
0:03:34 > 0:03:36No, he's very supportive.
0:03:36 > 0:03:39I worked for him for a couple of years, so it's very good.
0:03:39 > 0:03:42So we've got our onions on here. Just to soften down.
0:03:42 > 0:03:45- That's right.- The garlic's gone in there as well.- That's right.
0:03:45 > 0:03:49What we've got here is the sausage meat, which we'll add to the onions.
0:03:49 > 0:03:52And then we've got our little bit of lemon. We're just going to...
0:03:52 > 0:03:55Do you want some sage in that butter?
0:03:55 > 0:03:57Yes, please, a little bit of sage in there.
0:03:57 > 0:04:00Yeah. So this is the stuffing part. Can I put it there, so we can see?
0:04:00 > 0:04:03- Yeah, sure.- Do you work with monkfish livers often, Nathan?
0:04:03 > 0:04:07Yeah, the monkfish livers are a bit of a delicacy in Japan.
0:04:07 > 0:04:11We use them, we make a chicken liver pate,
0:04:11 > 0:04:13we do exactly the same thing but with the livers.
0:04:13 > 0:04:14It comes out really well.
0:04:14 > 0:04:17- It's kind of like the foie gras of the seafood world.- I love it.
0:04:17 > 0:04:20I think it's one of them things you'll see a lot more of
0:04:20 > 0:04:23- in the future. - Do you have these in Japan?
0:04:23 > 0:04:25Do you have turkey in Japan?
0:04:25 > 0:04:28Did you actually put your shirt to match those?
0:04:28 > 0:04:35No, don't worry, it's fine. These are purple brussels sprouts.
0:04:35 > 0:04:39- Any difference in taste?- I've got no idea, I've never tried them before.
0:04:41 > 0:04:44They're just the same but a bit prettier.
0:04:46 > 0:04:51- Christmas colour, like your jumper. - This stuffing here...
0:04:51 > 0:04:54- I'm not going to hear the end of this.- Not saying a word.
0:04:54 > 0:04:57Just put that on top of your head.
0:04:57 > 0:04:59Like a Christmas tree.
0:04:59 > 0:05:03Basically, in the stuffing, I've got the sausage meat, egg, sage,
0:05:03 > 0:05:05lemon, a little bit onion that we've sauteed off
0:05:05 > 0:05:09and I've also got some breadcrumbs in there to bring that all together.
0:05:10 > 0:05:13Right, you're just going to cut these in half
0:05:13 > 0:05:16which we basically want just blanched.
0:05:16 > 0:05:18Blanch them for a couple of minutes.
0:05:18 > 0:05:21They'll be finished off in the pan cos they're going to be roasted.
0:05:21 > 0:05:25This reduction over here, red wine gone in there.
0:05:25 > 0:05:29A bit of port there and red wine vinegar.
0:05:29 > 0:05:32Then once that reduces down, we'll finish that off with
0:05:32 > 0:05:36a bit of sugar and then we add the fresh cranberries to it as well.
0:05:36 > 0:05:39You're almost browning this butter, is that right?
0:05:39 > 0:05:42Yes, because I want that nuttiness to the dressing.
0:05:42 > 0:05:46I think it goes really well with fish and it will go with this very well.
0:05:46 > 0:05:51- A little bit of salt and pepper. Salt?- Salt, salt, salt.
0:05:51 > 0:05:57- Use that one.- Not too much because we're using...
0:05:57 > 0:05:58That's better.
0:05:59 > 0:06:02We're using the smoked bacon which is salty, as well.
0:06:04 > 0:06:06Tell us about the New Year.
0:06:06 > 0:06:08Exciting time for you because your book, is it?
0:06:08 > 0:06:12- You are about to write a cookbook for the first time.- That's right.
0:06:12 > 0:06:14I've been commissioned to write a book next year
0:06:14 > 0:06:17that's got to be finished next year.
0:06:17 > 0:06:21It won't be out until Spring 2012, which is a good thing, because
0:06:21 > 0:06:24it gives me a chance to really work on it and make sure it's a classic.
0:06:24 > 0:06:30- Have you got any piping bags?- Piping bags?- There we go.- That all right?
0:06:30 > 0:06:31Lovely.
0:06:33 > 0:06:36These are basically plain potatoes.
0:06:36 > 0:06:39- They've been precooked.- Yeah.
0:06:41 > 0:06:44- Just blanched, that's all. - That's right.
0:06:44 > 0:06:46Sprouts are on there.
0:06:46 > 0:06:49- This reduction, you bring it down. - That's right.
0:06:49 > 0:06:52- We add the sugar and the cranberries to it.- OK, leave that for a minute.
0:06:52 > 0:06:56Basically, just prep up a little bit of chestnuts as well.
0:06:56 > 0:06:59- Do you have chestnuts in Japanese cooking?- They do roast them.
0:06:59 > 0:07:00I don't use them in the restaurant
0:07:00 > 0:07:03but you do get roasted chestnuts on the street much like you get here.
0:07:03 > 0:07:07Some of the street food, which is really beautiful, in winter,
0:07:07 > 0:07:10they get Satsumaimo, which is the sweet potato and they roast them
0:07:10 > 0:07:13on the street, these beautiful sweet potatoes.
0:07:13 > 0:07:15They get a bit of newspaper and walk along the street
0:07:15 > 0:07:20eating this hot, hot, hot, charcoal roasted sweet potatoes.
0:07:20 > 0:07:21I'll take that butter off.
0:07:21 > 0:07:24What I do with this, is I get the monkfish with the hole
0:07:24 > 0:07:29I've made before, pipe the stuffing inside, like so.
0:07:31 > 0:07:34This has got your sage and everything else in there?
0:07:34 > 0:07:38Yep and we just wrap it up alternately over the monkfish.
0:07:38 > 0:07:41For a dinner party, you could prepare this in advance
0:07:41 > 0:07:43and that's the good thing about it.
0:07:43 > 0:07:46The nice thing about this, is you could do it whole on the bone.
0:07:46 > 0:07:48The stuffing can be separate.
0:07:48 > 0:07:50You don't have to put it inside,
0:07:50 > 0:07:51which is a quite nice way of doing it.
0:07:51 > 0:07:55What we do is because something like this will take a bit longer
0:07:55 > 0:07:58to cook because it is so thick, I poach it instead of roast it
0:07:58 > 0:08:00because it will dry out.
0:08:00 > 0:08:04This will take about 12 to 15 minutes, then you can rest it.
0:08:04 > 0:08:09I don't think you can actually overcook it when you do it like this.
0:08:11 > 0:08:14When that's tied, that goes into the water there.
0:08:15 > 0:08:20- Then you poach that for how long? - 15 minutes.- 15 minutes? Right.
0:08:20 > 0:08:22These are my sprouts.
0:08:22 > 0:08:25You've made that looks so easy, the whole poaching thing.
0:08:25 > 0:08:31- I've had nightmares with clingfilm. - Check these sprouts out.
0:08:31 > 0:08:32They've gone green.
0:08:33 > 0:08:38- I think we've been conned there. - We've been robbed.
0:08:39 > 0:08:42They're all right though. Look at that.
0:08:42 > 0:08:43A little bit of green.
0:08:43 > 0:08:45Fry these off.
0:08:45 > 0:08:48This one here's been poached for 15 minutes
0:08:48 > 0:08:52and then it's been rested for about five in water.
0:08:52 > 0:08:55Make sure you keep all the juices
0:08:55 > 0:08:57because that's all the flavour in there.
0:08:57 > 0:09:01We'll put that into the reduction. That's pure fish stock flavour there.
0:09:02 > 0:09:06- I'll move that out the way for you. - What we do is...
0:09:06 > 0:09:09We'll finish this off. At this stage, it looks a bit anaemic, really.
0:09:09 > 0:09:12What we do is, get it into the pan.
0:09:14 > 0:09:16Pan on there. Cranberries can go in.
0:09:17 > 0:09:20Then a bit of sugar you want in there as well?
0:09:20 > 0:09:23In there. That just counterbalances the acidity.
0:09:23 > 0:09:28Then we'll just put the monkfish into the pan there.
0:09:28 > 0:09:32- Just browning that off, yeah? - Yep.- A little bit of butter.
0:09:32 > 0:09:35Just A small amount of butter. A small amount(!)
0:09:35 > 0:09:37- A little bit more. Why not? - Never shy about the butter.
0:09:37 > 0:09:42- So in here, you just want the chestnuts in here? - Chestnuts into there as well.
0:09:44 > 0:09:47If you did it on the bone, would you roast it in the oven instead of
0:09:47 > 0:09:49- in the pan?- Yeah, I would do.
0:09:49 > 0:09:53A low heat. About 160. You can do exactly the same thing.
0:09:53 > 0:09:57It's quite nice for family-style dining to do it that way.
0:09:57 > 0:09:59- Monkfish carves off the bone really nicely.- Beautiful.
0:09:59 > 0:10:03Completely different texture. Completely different.
0:10:03 > 0:10:06A bit of sage to go into the sauce at the end.
0:10:06 > 0:10:09Sage can be quite strong, so you only want a small amount of it.
0:10:09 > 0:10:12Yeah. You don't need too much for this.
0:10:15 > 0:10:16OK.
0:10:16 > 0:10:18Lovely.
0:10:18 > 0:10:21- That's there ready when you are. - Get a bit of colour on there.
0:10:21 > 0:10:24I'll colour that up and you can plate that up.
0:10:24 > 0:10:27A bit of black pepper, I think.
0:10:27 > 0:10:29- There you go.- Lovely.
0:10:29 > 0:10:31Very festive looking.
0:10:32 > 0:10:36I can't wait! I'm starving. Smells gorgeous.
0:10:36 > 0:10:39Monkfish for breakfast.
0:10:39 > 0:10:43Right. And these cranberries just starting to wilt down a little bit.
0:10:43 > 0:10:45Take the edge off them, really.
0:10:47 > 0:10:50Lift that up and then you can carve that up.
0:10:50 > 0:10:55- Do you want this in there?- Yes, please.- The whole lot in there?- Yep.
0:10:56 > 0:10:59That's the juices and everything else.
0:10:59 > 0:11:01A bit of seasoning and we're ready when you are.
0:11:01 > 0:11:05What we do is just carve the monkfish.
0:11:08 > 0:11:11What is it about chefs and turkey? Not many people like it, do they?
0:11:11 > 0:11:14No. It's not a big... I don't know.
0:11:14 > 0:11:17It's the dryness that puts you off.
0:11:17 > 0:11:21- Yeah, the lack of moisture. - Lack of moisture.
0:11:21 > 0:11:25Then we've got... I'll finish it off with our sauce.
0:11:25 > 0:11:26The cranberries.
0:11:35 > 0:11:37So you've got all that lovely flavour,
0:11:37 > 0:11:40the juices that have come out from when it's been poached as well.
0:11:40 > 0:11:42Then we'll finish it off with a little bit of sage.
0:11:42 > 0:11:45- Remind us what that is again. - I've got my roasted monkfish
0:11:45 > 0:11:49with stuffing and then all the Christmas trimmings.
0:11:49 > 0:11:51Easy as that.
0:11:56 > 0:11:59Then cos it's you, I would put that on there to match your jumper.
0:11:59 > 0:12:03- Lovely. Nice garnish.- Nice garnish. There you go. Dive into that.
0:12:03 > 0:12:07- You've all been wanting to have a taste.- Can't wait.- Dive in.
0:12:07 > 0:12:11- Tell us what you think. That's the right fish to do that with, monkfish, isn't it?- Definitely.
0:12:11 > 0:12:13- A meaty sort of fish.- So lovely.
0:12:13 > 0:12:18- Often red goes well with red wine, bacon, that kind of thing. - It can handle it.- Dive in.
0:12:21 > 0:12:23- Good?- It's delicious. - The boy's a genius.
0:12:23 > 0:12:26- I want to eat it all! - You're not going to get any, guys.
0:12:30 > 0:12:32Where on earth did he get that jumper from?
0:12:32 > 0:12:35A delicious recipe though from Nathan for this time of year.
0:12:35 > 0:12:38Coming up, I'll be cooking a fantastic lobster dish
0:12:38 > 0:12:40with brussels sprouts for Warren Brown
0:12:40 > 0:12:43after Rick Stein takes a boat trip from Cambodia to Vietnam.
0:12:45 > 0:12:46Hello.
0:12:46 > 0:12:50- It's a bit steep.- Hello, Rick. Benoit. Nice to meet you.
0:12:50 > 0:12:53- Very nice to meet you. - Welcome on board.
0:12:53 > 0:12:58- Let me introduce our captain. - Very nice to me you.
0:12:58 > 0:13:01And my wife who is also the person who organises
0:13:01 > 0:13:02all the services on board.
0:13:02 > 0:13:04- Welcome on board.- Thank you.
0:13:04 > 0:13:07And last but not least, our chef.
0:13:07 > 0:13:09- Most important!- Most important.
0:13:23 > 0:13:27It's really nice the way people all over the world on rivers,
0:13:27 > 0:13:30or anywhere on boats, wave to each other.
0:13:30 > 0:13:33It's something about communication.
0:13:33 > 0:13:37I think it's really on boats you just generally feel happy.
0:13:37 > 0:13:38I know I do.
0:13:43 > 0:13:46It didn't take long to reach the Vietnamese border
0:13:46 > 0:13:52which is marked by a South Vietnamese gunship left over from the war.
0:13:52 > 0:13:55While Benoit and his wife called in for the paperwork to be checked,
0:13:55 > 0:14:00the chef made lunch with freshwater prawns and ripe mango,
0:14:00 > 0:14:02a brilliant combination.
0:14:04 > 0:14:07The prawns are tossed into fried onions and garlic
0:14:07 > 0:14:10and almost immediately turn pink.
0:14:10 > 0:14:13These are river prawns and everyone I know is worried
0:14:13 > 0:14:17about the proliferation of prawn farms along the banks of the Mekong.
0:14:19 > 0:14:23The chef has seasoned the dish with salt, pepper and lime juice
0:14:23 > 0:14:26and he thickens it with a spoonful of cornflour.
0:14:28 > 0:14:31And then in goes the mango.
0:14:31 > 0:14:33I love the combination of mango and prawns.
0:14:33 > 0:14:36The sight of this is making my mouth water
0:14:36 > 0:14:38and I suspect it's making yours too.
0:14:42 > 0:14:45I'm on the mighty Mekong River in Vietnam
0:14:45 > 0:14:49and almost instantly crossing the border from Cambodia,
0:14:49 > 0:14:53I can sense a difference between the two countries.
0:14:53 > 0:14:55Vietnam is more populated.
0:14:55 > 0:14:59The riverbanks are crowded with houses.
0:14:59 > 0:15:02But just over 30 years ago, this was probably one of the most
0:15:02 > 0:15:06dangerous places to be, reminiscent of that film Apocalypse Now.
0:15:06 > 0:15:11But today it's full of life, people fishing, bathing and farming,
0:15:11 > 0:15:13because the Mekong is not just a highway,
0:15:13 > 0:15:15it's the source of everyone's livelihood.
0:15:20 > 0:15:24The Mekong rises in Tibet, flows through Yunnan Province in China,
0:15:24 > 0:15:28Laos, Thailand, Cambodia to Vietnam
0:15:28 > 0:15:31and then into the South China Sea.
0:15:31 > 0:15:35There's always water hyacinths flowing downstream
0:15:35 > 0:15:36and they help purify the river
0:15:36 > 0:15:39as well as being harvested for fertiliser.
0:15:40 > 0:15:44We've just turned off the main Mekong River into this canal
0:15:44 > 0:15:47and then we're going to join a smaller river called the Bassac
0:15:47 > 0:15:48which is the name of the boat as well.
0:15:48 > 0:15:53But it's so densely populated now and this is really interesting.
0:15:53 > 0:15:55All those little huts there, or most of them,
0:15:55 > 0:15:58have actually got fish pens under it.
0:15:58 > 0:16:01It's awful but most of one's familiarity
0:16:01 > 0:16:04with this part of the world comes from war films.
0:16:04 > 0:16:07I was thinking of The Deer Hunter in that respect.
0:16:07 > 0:16:10Just looking over there at those television aerials,
0:16:10 > 0:16:13it looks like there're saplings coming out from above the palms.
0:16:13 > 0:16:17SHOUTING There seems to be some sort of a row going on over there.
0:16:17 > 0:16:19Oh, no. They're shouting at me. Hello!
0:16:23 > 0:16:28It might have been Mekong whisky maybe.
0:16:30 > 0:16:34In just a few hours, I've lost count of the number of fish farms,
0:16:34 > 0:16:37these floating shacks that line the Mekong's banks.
0:16:37 > 0:16:40I was interested to have a look inside one
0:16:40 > 0:16:43so my guide took me to a friend of hers to have a look.
0:16:45 > 0:16:47What sort of fish are we going to see today?
0:16:48 > 0:16:53- On this farm, we can find tilapia. - Tilapia?- Yes.
0:16:53 > 0:16:58In supermarkets in England, there's fillets of Vietnamese fish.
0:16:58 > 0:17:03They call it Vietnamese cobbler fish. Do you know what that means?
0:17:04 > 0:17:08- I'm not sure. - I'm blown if I know what it means!
0:17:08 > 0:17:10I've never heard of a cobbler fish.
0:17:14 > 0:17:18'What you've got to remember is that these are not just farms,
0:17:18 > 0:17:21'they're people's homes too. A bit like the farms in the Alps, really,
0:17:21 > 0:17:25'where the cattle live downstairs and the family live above.'
0:17:27 > 0:17:30Everyone seems to have a couple of dogs.
0:17:30 > 0:17:33I imagine there's quite a bit of fish rustling going on.
0:17:39 > 0:17:44- Ah-ha. What do you call them? - This fish we call ca chim.
0:17:44 > 0:17:46Ca chim.
0:17:46 > 0:17:52- Ca chim?- Yes, ca chim. It means the fish of bird.
0:17:52 > 0:17:57- Fish of...?- Bird. Like a bird.- Bird? Bird fish, yes.
0:17:57 > 0:18:00How big does that grow to?
0:18:00 > 0:18:05- About 600 grams.- 600 grams?
0:18:05 > 0:18:10- Yes.- That's a really nice fish.- Yes.
0:18:10 > 0:18:13Smells good. So how would you cook this?
0:18:13 > 0:18:18- Here we like very much the fish cooked with tomato sauce.- Tomato?
0:18:18 > 0:18:24Yes. And sometimes we fry it with some lemongrass and chilli.
0:18:24 > 0:18:28- Ah-ha.- Yes.- Deep fry or just in a shallow pan?
0:18:28 > 0:18:33- Deep fry. And serve with fish sauce. - Oh, yeah. I like that way.
0:18:33 > 0:18:37- So the skin's a bit crisp.- Yes.
0:18:37 > 0:18:42I like the way they cook fish out here. They sort of hard fry it.
0:18:42 > 0:18:45This is a great sauce made with garlic, shallots, diced chilli,
0:18:45 > 0:18:50finely-chopped lemongrass and I'm using tinned tomatoes
0:18:50 > 0:18:51which is what I was told to use.
0:18:51 > 0:18:56After all, when in Vietnam, do as the Vietnamese.
0:18:56 > 0:18:58And now plenty of fish sauce,
0:18:58 > 0:19:03the sauce that glues everything together in South-East Asia.
0:19:03 > 0:19:07And also, funnily enough when we were filming in a fish sauce factory
0:19:07 > 0:19:11in Cambodia, I actually tasted the fish sauce
0:19:11 > 0:19:14that came out of the barrel, the fermenting barrel,
0:19:14 > 0:19:18and all of the crew were saying, "Don't touch that! Don't touch that!"
0:19:18 > 0:19:23And it was the clearest, purist, sweetest taste I've ever had.
0:19:23 > 0:19:26So there we go. Now some palm sugar.
0:19:26 > 0:19:29You can use brown sugar for this, light brown sugar.
0:19:29 > 0:19:34But I love the taste of palm sugar. Of course, it's more authentic.
0:19:34 > 0:19:38So there we are. Palm sugar. And now some lime leaves.
0:19:38 > 0:19:42Kaffir lime leaves. Just a couple. Thinly shredded.
0:19:44 > 0:19:48Like that. Easiest sauce in the world to make.
0:19:48 > 0:19:52Some lime juice. Don't bother with getting a squeezer.
0:19:52 > 0:19:54Rely on your thumbs.
0:19:54 > 0:19:57And now some slaked cornflour.
0:19:57 > 0:20:00That's cornflour slaked with a bit of water
0:20:00 > 0:20:03just to thicken it up a little bit.
0:20:03 > 0:20:05Just add that.
0:20:06 > 0:20:07Just let that cook out.
0:20:08 > 0:20:13Finally, and most importantly, a little taste.
0:20:17 > 0:20:19Honestly, I just...
0:20:19 > 0:20:22It just always beguiles me, I suppose,
0:20:22 > 0:20:26how easy it is to make things taste nice in the Far East,
0:20:26 > 0:20:30simply because the mixture of sugar, lime,
0:20:30 > 0:20:34fish sauce, all those things together, and chilli, of course,
0:20:34 > 0:20:38just creates this absolutely moreish taste.
0:20:38 > 0:20:42Good. That's done. Let's rock on and do the fish.
0:20:42 > 0:20:47Strangely, I couldn't get bird fish in Padstow so I'm using bass.
0:20:47 > 0:20:50As you can see, the tail's still sticking out a bit.
0:20:50 > 0:20:53I'm using a wok because that's what they use over there.
0:20:53 > 0:20:56You might be better off with a very large frying pan.
0:20:56 > 0:21:00I don't have one quite as large as this, so I quite like cooking
0:21:00 > 0:21:05in a wok cos it looks right. But just be so careful with it.
0:21:05 > 0:21:10You know, an open plan like that and a gas flame and lots of hot oil...
0:21:10 > 0:21:11Dangerous stuff.
0:21:11 > 0:21:15On the whole, if you're cooking on a four-ring burner or a five
0:21:15 > 0:21:17or a six, keep it at the back.
0:21:17 > 0:21:23I'm crazy for a gizmo. Trouble is I keep losing them. Not hot enough yet.
0:21:23 > 0:21:26It needs to be about 60 degrees centigrade.
0:21:26 > 0:21:30Actually, for a fish this size, if you fry it until the skin is crispy,
0:21:30 > 0:21:34it's going to be about right in the centre.
0:21:34 > 0:21:37Now you simply nap it with this zingy tomato sauce.
0:21:37 > 0:21:41All you need is some steamed rice and an ice cold beer.
0:21:41 > 0:21:43I quite like serving a whole fish like this
0:21:43 > 0:21:45with everyone helping themselves.
0:21:45 > 0:21:48And you know what? I really like eating fish with chopsticks.
0:21:48 > 0:21:51It makes you look for every morsel.
0:21:56 > 0:21:59Some fantastic, great, Far Eastern flavours from Rick there.
0:21:59 > 0:22:03The furthest east I get these days, and this week, was Norfolk.
0:22:03 > 0:22:05I was there last week. I did stop at Morston Hall
0:22:05 > 0:22:08famous for being Galton Blackiston's place.
0:22:08 > 0:22:10Absolutely amazing meal I had.
0:22:10 > 0:22:12One of the best meals I've ever had in my life
0:22:12 > 0:22:15and this is one of the dishes. It's not mine. It's one of his recipes.
0:22:15 > 0:22:19It was brilliant and it's basically lobster in this bisque
0:22:19 > 0:22:22with brussel sprouts. Now, it sounds weird
0:22:22 > 0:22:25and you're looking at me weird, Mr Nick Nairn. But it was one of the best meals I've ever had.
0:22:25 > 0:22:28I was there with Michel Roux Sr. It was just incredible.
0:22:28 > 0:22:32So, cooked lobster. Running through the ingredients, we've got onion, carrot
0:22:32 > 0:22:35and I'm going to make a bisque out of the shells from the lobster.
0:22:35 > 0:22:38So first I want to chop up... because the actual sauce is made from the shells.
0:22:38 > 0:22:41There's loads of flavour in the shells. Trust me.
0:22:41 > 0:22:44- You were a chef at one point, weren't you?- I was actually, yes.
0:22:44 > 0:22:49- How many stars did you have? - Only one.- OK. Cos I used to have
0:22:49 > 0:22:52five stars at quite a well-known...fast food restaurant.
0:22:52 > 0:22:55Is that the one with the arches?
0:22:55 > 0:22:58- Does that constitute being a chef? - It's beating him in terms of stars.
0:22:58 > 0:23:00Exactly.
0:23:00 > 0:23:04But it wasn't food in your blood when you were a young kid,
0:23:04 > 0:23:06it was Thai boxing. Tell us about that.
0:23:06 > 0:23:10- You've got to be rock-hard. That's not boxing.- Apparently.
0:23:10 > 0:23:14Yeah. I'm getting into everything by accident, I think.
0:23:14 > 0:23:17A mate of mine said, "I'm going Thai boxing. Do you fancy coming?" I was like, "All right."
0:23:17 > 0:23:21- And how old were you then?- 15.- 15.
0:23:21 > 0:23:25- You ended up being world champion twice.- Yeah.
0:23:25 > 0:23:29- I just blagged it, I think. - Blagged it?! How do you...?
0:23:29 > 0:23:32How do you blag a world title?
0:23:32 > 0:23:36I wasn't particularly good at any sport and I thought, I'm not too bad at this.
0:23:36 > 0:23:39I started training and was British champion, this, that and the other.
0:23:39 > 0:23:44Got a phone call one day saying, "We've got a fight for you." I went, "Oh, right." "In Italy."
0:23:44 > 0:23:47"I was like, holiday! "You're fighting the current world champion."
0:23:47 > 0:23:51Oh, all right. I went over there, it was like a Rocky film.
0:23:51 > 0:23:55I should have lost. He was much more experienced.
0:23:55 > 0:23:59I went out there and won it, the week after my 21st birthday.
0:23:59 > 0:24:02- You were world champion? - Yeah. Bit weird.
0:24:02 > 0:24:0615-year-old kid... I remember I was just perfecting
0:24:06 > 0:24:09the art of my Star Wars X-Wing Fighter destroying
0:24:09 > 0:24:12my sister's My Little Pony display.
0:24:12 > 0:24:17- Unbelievable, when you were 15... - Kept me off the streets.
0:24:17 > 0:24:18It certainly did.
0:24:18 > 0:24:21So how do you go from being kick-boxing world champion
0:24:21 > 0:24:25- to acting?- Again, I think completely by accident.
0:24:25 > 0:24:28Another mate of mine, not the same mate...
0:24:28 > 0:24:30That'd be great if it was the same. "Go and do Thai boxing.
0:24:30 > 0:24:35- "Right. You've done that. Go and do acting."- He wasn't your mate when you became world champion!
0:24:35 > 0:24:39I did a little bit of extra work randomly and was like, hang on.
0:24:39 > 0:24:44I saw behind the scenes and saw all the many people...
0:24:44 > 0:24:47There's loads of people here. No-one can see these here.
0:24:47 > 0:24:50- Then I started an acting class... - You're ruining the illusion.
0:24:50 > 0:24:53There's only three of us here.
0:24:53 > 0:24:55I think that was it, the illusion was spoiled for me.
0:24:55 > 0:24:57I was like, hang on.
0:24:57 > 0:25:00Started an acting class in Manchester, just one day a week.
0:25:00 > 0:25:05Again, I wasn't going to go this particular day and then decided to go
0:25:05 > 0:25:09and the casting director David Shaw in Manchester just went,
0:25:09 > 0:25:12"Get him back here. What are you doing tomorrow?" I was like, "Nothing."
0:25:12 > 0:25:14"Right. Come to this audition."
0:25:14 > 0:25:17So I had a couple of auditions and got a part in Shameless
0:25:17 > 0:25:19and that was my first proper job.
0:25:19 > 0:25:21I have to say, great, great programme, Shameless.
0:25:21 > 0:25:24- It's going on and on and on. - It was my first thing
0:25:24 > 0:25:27six, seven years ago and it's still going now.
0:25:27 > 0:25:31- All the girls are nodding there. - Yeah, yeah.- It is fantastic.
0:25:31 > 0:25:34From there, really, you went on to Hollyoaks.
0:25:34 > 0:25:37Yeah, I was at uni and then I did a six-month stint on that.
0:25:37 > 0:25:40Again, fantastic. A great learning experience.
0:25:40 > 0:25:42That was my first long-term job.
0:25:42 > 0:25:45The bit that I remember is with Stephen Graham
0:25:45 > 0:25:48and James Nesbitt when you did Occupation.
0:25:48 > 0:25:50I thought it was just fabulous, fabulous.
0:25:50 > 0:25:54I think that was the best thing I'd done at that point.
0:25:54 > 0:25:56- That was Occupation. - Yeah, fantastic.
0:25:56 > 0:25:59One of those things where I was working and enjoying it
0:25:59 > 0:26:02and then I read that script and for the first time
0:26:02 > 0:26:04I was crying my eyes out reading it.
0:26:04 > 0:26:07Anybody who hadn't seen it, it's based on what happens after...
0:26:07 > 0:26:11Sort of three soldiers, come back from Iraq,
0:26:11 > 0:26:14and then their journey afterwards,
0:26:14 > 0:26:16They all return for different reasons
0:26:16 > 0:26:19and it follows them over a three-parter.
0:26:19 > 0:26:22But that was an absolutely fantastic experience.
0:26:22 > 0:26:25Shot in Belfast and Morocco.
0:26:25 > 0:26:27That was fantastic, absolutely fantastic.
0:26:27 > 0:26:31Just going to recap this, because you can do this at home tonight.
0:26:31 > 0:26:34Yes, I've got a lobster in the fridge!
0:26:34 > 0:26:37Take the shells, I've got tomatoes, onions, garlic, carrots,
0:26:37 > 0:26:41you can roast off the shells if you want - haven't got time for that - tomato puree.
0:26:41 > 0:26:43In we go, with the brandy. Tip the brandy in.
0:26:43 > 0:26:46Tilt the pan, flame it.
0:26:46 > 0:26:49Bit of white wine.
0:26:49 > 0:26:51Goes in. Get some chicken stock. There you go.
0:26:51 > 0:26:55And you bring this to the boil, cook this for about half an hour.
0:26:55 > 0:26:58Blend the entire lot and reduce it down.
0:26:58 > 0:27:02You end up with a bisque, a sauce made purely from the shells.
0:27:02 > 0:27:05We've done it on the show before. You put it in a food blender,
0:27:05 > 0:27:09pass it through a sieve and you end up with this fantastic sauce.
0:27:09 > 0:27:11Cook the sprouts properly -
0:27:11 > 0:27:14these are not al dente, these are properly cooked.
0:27:14 > 0:27:19Then I'm going to grab my lobster and warm it through with butter and water.
0:27:19 > 0:27:21So, from Occupation - you must have learned a lot from doing that,
0:27:21 > 0:27:24which enables you to do other stuff that you're doing at the moment
0:27:24 > 0:27:28because, Accused, you're in Luther and stuff like that.
0:27:28 > 0:27:32I think I'm going to get found out soon. "Who's let him in here?"!
0:27:32 > 0:27:35Stuff's going really well at the minute, yeah.
0:27:35 > 0:27:40Luther was on last year, but you started filming it already?
0:27:40 > 0:27:46Yes, earlier this year. We're doing the second series at the moment. That's going really well.
0:27:46 > 0:27:49You play the same character? That policeman?
0:27:49 > 0:27:53Yes. Demoted at the start of it but, yes, Detective Sergeant.
0:27:53 > 0:27:57Who'd have thought it? Detective Sergeant!
0:27:57 > 0:27:59Detective Sergeant Cantcook!
0:27:59 > 0:28:03Hilarious - you mentioned Single File there, and there was a scene in that
0:28:03 > 0:28:07where he's cooking, and he's giving it the big King of the Wok,
0:28:07 > 0:28:10and everyone's laughing, "but you can't cook, what are you doing?"
0:28:10 > 0:28:13But, for that day, I could cook, and I was the King of the Wok!
0:28:13 > 0:28:15- King of the wok!- Yeah.
0:28:15 > 0:28:19And then, tell us about Accused, because this is going to be great.
0:28:19 > 0:28:24Any fans of, in particular, drama on the BBC, this is a new one.
0:28:24 > 0:28:27It's been on every Monday, the past few weeks.
0:28:27 > 0:28:32Jimmy McGovern is one of the best writers going today in television.
0:28:32 > 0:28:35Basically, the premise is that you see someone at the start,
0:28:35 > 0:28:38about to be sentenced, going into court,
0:28:38 > 0:28:41and then it flashes back and tells you how they got there.
0:28:41 > 0:28:43It's just absolutely fantastic.
0:28:43 > 0:28:47Christopher Eccleston, Juliet Stevenson, Peter Capaldi,
0:28:47 > 0:28:51Andy Serkis, the cast has been tremendous.
0:28:51 > 0:28:54And this is a different cast per programme?
0:28:54 > 0:28:57Yes, it's a completely different story each week.
0:28:57 > 0:28:59Marc Warren's is this week, and ours is next week,
0:28:59 > 0:29:03Naomi Harris and myself is the last one
0:29:03 > 0:29:05on the 20th December.
0:29:05 > 0:29:0820th December! Get that in. Do you know what time?
0:29:08 > 0:29:13- 9 o'clock, BBC1.- Got it!- I've heard!
0:29:13 > 0:29:16But it's just great, I've watched all the others
0:29:16 > 0:29:19and it's just sort of fantastic drama that I like to watch.
0:29:19 > 0:29:23- Yeah.- And I've sort of blagged into one, as well.- You certainly have.
0:29:23 > 0:29:25You have done extremely well. There you go.
0:29:25 > 0:29:29I'm not going to argue with you, because you can still pack a punch.
0:29:29 > 0:29:33We've got here, these are our Brussels sprouts. Black pepper.
0:29:33 > 0:29:38- Touch of black pepper.- I thought the sprouts was on the bad list.
0:29:38 > 0:29:40Galton will be watching.
0:29:40 > 0:29:46We're going to put this in a little pile on the plate like that.
0:29:46 > 0:29:49And you've got to properly cook the Brussels sprouts as well.
0:29:49 > 0:29:52We've got our lobster, which I just poached through.
0:29:53 > 0:29:57A lot of cooking, it's down to the equipment in your kitchen,
0:29:57 > 0:29:59you need to have everything.
0:29:59 > 0:30:01Thanks for that, yeah(!)
0:30:01 > 0:30:04I got really excited. I bought my first Pyrex jug the other week.
0:30:04 > 0:30:08And I got really excited, I was like, "Hey, I got a Pyrex jug."
0:30:08 > 0:30:13"You're 32, you should have had one of them years ago."
0:30:13 > 0:30:16Well, hopefully, have a go at this.
0:30:16 > 0:30:21Just a bit of cream and touch of butter to the bisque, bit of salt and pepper.
0:30:21 > 0:30:24I'm not sure which hand to hold my knife and fork in.
0:30:24 > 0:30:30Dive into that bit, there you go. Tell us what you think of that.
0:30:33 > 0:30:34- That's beautiful.- It is.
0:30:39 > 0:30:41Who says Brussels sprouts can't be classy?
0:30:41 > 0:30:43So, if you want to cook anything from the show,
0:30:43 > 0:30:46you can find all today's recipes on our website,
0:30:46 > 0:30:48bbc.co.uk/recipes
0:30:48 > 0:30:51Now, were not live today. We're looking back
0:30:51 > 0:30:54at some of the classic clips from the Saturday Kitchen archives.
0:30:54 > 0:30:58And here's an outstanding recipe from one of my heroes, Brian Turner.
0:30:58 > 0:31:02He may be centuries older than me, but the man's still got it.
0:31:02 > 0:31:05I tell you what. I wanted this for the Christmas special,
0:31:05 > 0:31:08you were the one that I wanted, and I wanted Michel Roux.
0:31:08 > 0:31:13No, I'm not joking because, I worked with you when I was, what, 11?
0:31:13 > 0:31:15I thought you were slightly younger, but yes.
0:31:15 > 0:31:19- Probably about nine, I think. Nine years old!- Yes, yes.
0:31:19 > 0:31:22And, some of those dishes are still on the menu.
0:31:22 > 0:31:25- And I'm getting them right! - What's on the menu today, then?
0:31:25 > 0:31:29Well, we've got duck. Let me get the pan on here on the go.
0:31:29 > 0:31:33And let's kick off. If you could chop some lardons,
0:31:33 > 0:31:37I need you to put the giblets, never throw the giblets away.
0:31:37 > 0:31:40Get them into the stock, so we can just make it nice and strong.
0:31:40 > 0:31:44So, the idea is that this is a dish which is a little bit of work
0:31:44 > 0:31:47to kick off with and then, hopefully, at the back end, it's very easy to
0:31:47 > 0:31:51put together and it's a question of mise en place, organising your time.
0:31:51 > 0:31:54Now, this is the dry-cured bacon, but of course,
0:31:54 > 0:31:57you can just use dry-cured, streaky bacon...
0:31:57 > 0:32:00The nice thing about this is that we're doing it in larger pieces,
0:32:00 > 0:32:03instead of just taking bacon and just chopping it up,
0:32:03 > 0:32:07so we get some really good flavour. I've got some button onions there.
0:32:07 > 0:32:10- You can buy the pancetta already done like this, can't you?- Listen.
0:32:10 > 0:32:15Pancetta is not British. You can buy good, British bacon...
0:32:15 > 0:32:20You forget that! I know why you've got us two on today,
0:32:20 > 0:32:24because the French and the British are having arguments in government...
0:32:24 > 0:32:26we'll sort it out between the two of us, matey.
0:32:26 > 0:32:31If you can put that into that, I would be very grateful. Thank you.
0:32:31 > 0:32:34So, the duck is lovely, it's been dry-plucked.
0:32:34 > 0:32:37You want one with a dry skin and I'm going to take out
0:32:37 > 0:32:42this bit of fat at the end here. And just to make it a bit prettier...
0:32:42 > 0:32:43People talk about Aylesbury.
0:32:43 > 0:32:46But there isn't much Aylesbury duck out there.
0:32:46 > 0:32:48There's only one person, as I understand it,
0:32:48 > 0:32:52now does Aylesbury duck. Up in Aylesbury.
0:32:52 > 0:32:55And, did you know that originally,
0:32:55 > 0:32:57Aylesbury ducks kept to that part of the world.
0:32:57 > 0:33:00They used to live inside the cottages of the farm workers.
0:33:00 > 0:33:04They had little beds for them on the windowsills.
0:33:04 > 0:33:09- This was when he was younger! - No, I'm sure you're right, Brian.
0:33:09 > 0:33:12They used to do the same in France, as well.
0:33:12 > 0:33:14It makes sense. Animals used to live in a house.
0:33:14 > 0:33:18Exactly. Nice and warm, and look after them, wonderful flavours.
0:33:18 > 0:33:20OK, so I'm going to take these out now,
0:33:20 > 0:33:23so I want to leave a bit of colour in there, get them going,
0:33:23 > 0:33:26- and you'll notice that... - Can I just check this?
0:33:26 > 0:33:29All the giblets you got, you put the parson's nose in there.
0:33:29 > 0:33:31And use that bought-in stock?
0:33:31 > 0:33:34Bought-in stock is great. Bit of chicken stock.
0:33:34 > 0:33:37You don't need to start looking in the supermarkets to find duck stock.
0:33:37 > 0:33:39Chicken stock works just as well.
0:33:39 > 0:33:42But I think the trick here is, we don't have all that much time.
0:33:42 > 0:33:46What I would like to do, if I was you, at home, you need to try
0:33:46 > 0:33:49and render some of this fat down and get a really nice colour,
0:33:49 > 0:33:55so get the duck in there. Sear it so it's got a really nice colour.
0:33:55 > 0:33:58So that we actually get it caramelised on the outside -
0:33:58 > 0:34:00bags of flavour. What's that for? Of course, yes, yes, yes.
0:34:00 > 0:34:04- I like to do that once I'd sealed it. - No, you don't!
0:34:04 > 0:34:05LAUGHTER
0:34:05 > 0:34:08I love your story!
0:34:08 > 0:34:11The thing I want to show you now, of course, is,
0:34:11 > 0:34:16we prick this with a fork, just to get rid of that excess fat.
0:34:16 > 0:34:18Because duck fat is lovely,
0:34:18 > 0:34:22and if you've got time to get the fat coming out here,
0:34:22 > 0:34:27keep it for the roast potatoes, but if you haven't, don't worry about it.
0:34:27 > 0:34:29So, having done all that now...
0:34:29 > 0:34:32You can buy it already done now, goose fat and duck fat.
0:34:32 > 0:34:35Rub a bit of salt in there as well, huh?
0:34:35 > 0:34:37And what I was going to say about the lardons,
0:34:37 > 0:34:41we haven't actually cooked them in water to get the salt out.
0:34:41 > 0:34:42So, just remember that.
0:34:42 > 0:34:45When you taste the sauce, you'll know what it's like.
0:34:45 > 0:34:48OK, we've got some stock here that we prepped earlier.
0:34:48 > 0:34:52So, how long would you cook that for with the giblets in?
0:34:52 > 0:34:5420 minutes. You don't want to overdo it.
0:34:54 > 0:34:58And then, pour it on, just stand back a little bit, be very careful.
0:34:58 > 0:35:01I've turned the heat off...
0:35:01 > 0:35:03We can't see him! It's a piece of dodge!
0:35:03 > 0:35:06Someone rush down and change the duck
0:35:06 > 0:35:08whilst I've got the screen up there.
0:35:08 > 0:35:11Now, you have to ask for the giblets nowadays, don't you?
0:35:11 > 0:35:15You do and, in fact, the liver, if you've got enough,
0:35:15 > 0:35:19don't use the liver in there, I'll put that in there, that's good.
0:35:19 > 0:35:23I'm going to put that underneath here.
0:35:23 > 0:35:27And now, I'm going to put this in the oven. That's the secret.
0:35:27 > 0:35:31Now, we can stop panicking. And, when you're cooking at home,
0:35:31 > 0:35:37because you've got bags of time, in the foil there about 150-160 degrees,
0:35:37 > 0:35:42that one was about 2.5 kilos. It will take up to three hours to cook.
0:35:42 > 0:35:45Halfway through, take the top off, baste it.
0:35:45 > 0:35:48There's going to be a lot of people cooking goose this Christmas.
0:35:48 > 0:35:51Would you cook it exactly the same way?
0:35:51 > 0:35:55It's the long, slow cooking, particularly with wild duck as well.
0:35:55 > 0:35:57The secret, really, is, at Christmas,
0:35:57 > 0:36:01the last thing you want to do is produce a dish which challenges you.
0:36:01 > 0:36:06So really, you just, nice and easy. Don't worry about it.
0:36:06 > 0:36:09And they are meats which can be eaten well done,
0:36:09 > 0:36:11falling off the bone, like the confit.
0:36:11 > 0:36:14Careful, there, chef. OK. Right, so, what I've done,
0:36:14 > 0:36:17I've taken it out after two-and-a-half, three hours,
0:36:17 > 0:36:21and I've got my gravy over here, my sauce I'm going to use in a minute.
0:36:21 > 0:36:25But what's quite important is that you keep the duck
0:36:25 > 0:36:29and let it rest for a while, a good 20 minutes, OK?
0:36:29 > 0:36:32A lot of people with duck would check to see whether it's cooked
0:36:32 > 0:36:35by just prodding it, see whether the juices run clear,
0:36:35 > 0:36:38but, because we cooked it for a long time, is going to be...
0:36:38 > 0:36:43These, what we do, this garnish here, 15 minutes from the end,
0:36:43 > 0:36:45it goes into the pan in the oven, OK?
0:36:45 > 0:36:48So you put these in, 15 minutes before it's cooked.
0:36:48 > 0:36:51Let them cook for 15 minutes together. Then you take the duck out,
0:36:51 > 0:36:55and now I've got everything in here, just to reduce. Happy with that?
0:36:55 > 0:36:58Yes, I'm happy with that. If you have any questions, for either me,
0:36:58 > 0:37:02Brian or Michel, you can call this number, 08716 41 41 41
0:37:02 > 0:37:05Calls cost 10p a minute from a BT landline.
0:37:05 > 0:37:07Mobiles and other networks may vary.
0:37:07 > 0:37:11You can put your questions to us later. You'll find Brian's recipe,
0:37:11 > 0:37:16along with all the other studio recipes on bbc.co.uk/saturdaykitchen
0:37:16 > 0:37:21Now, what we're going to do is just finish this sauce off with peas, chopped herbs and some lettuce.
0:37:21 > 0:37:24Now, peas and lettuce, for some very strange reason,
0:37:24 > 0:37:28sort of became known classically as "a la Francaise".
0:37:28 > 0:37:31But, if you read, you can't read, so you be quiet, OK?
0:37:31 > 0:37:33If you read the old history books...
0:37:33 > 0:37:36They have a bit of a history, these two!
0:37:36 > 0:37:40You've got your glasses on, can you hear now?! Good, OK!
0:37:40 > 0:37:44If you read the history books, it will tell you that peas with duck
0:37:44 > 0:37:48was classic British, except they weren't frozen peas in those days.
0:37:48 > 0:37:53- That was the start of your career, wasn't it? Frozen peas. - Absolutely, that's right, yes.
0:37:53 > 0:37:56It was the start of his career as well!
0:37:56 > 0:37:58- Patsy did the frozen pea advert. - Did you really?
0:37:58 > 0:38:01It wasn't... My first job was The Great Gatsby.
0:38:01 > 0:38:04I played Mia Farrow's daughter in that and then,
0:38:04 > 0:38:07after that film, I got the ad for Bird's Eye.
0:38:07 > 0:38:10- Am I allowed to say that? - There are other peas available!
0:38:10 > 0:38:12LAUGHTER
0:38:12 > 0:38:15I don't know what else is out there, but, there you go!
0:38:15 > 0:38:19When the peas go... HE MAKES POPPING SOUND That's the one? Wonderful!
0:38:19 > 0:38:24I was under contract to "them", I won't say who, for about 10 years.
0:38:24 > 0:38:27What was interesting about the commercials was that
0:38:27 > 0:38:32Tony Scott and Adrian Lyne, who went on to do Indecent Proposal,
0:38:32 > 0:38:34they directed all the commercials
0:38:34 > 0:38:38and then went over to the States and became big movie directors. Alan Parker did one.
0:38:38 > 0:38:40You're doing it all wrong, Brian!
0:38:40 > 0:38:44Right, OK, so, to remind you, we put those in there,
0:38:44 > 0:38:4715 minutes before it ends, so I've got this in here.
0:38:47 > 0:38:49I've now put the peas in here.
0:38:49 > 0:38:51I'm about to put the herbs in, which you've nicely chopped.
0:38:51 > 0:38:55- Which are sage, parsley and mint. - Sage, parsley, mint. Just smell them. I have to say,
0:38:55 > 0:38:58- they do smell...- Sage, parsley and mint.- There you go, you see?
0:38:58 > 0:39:01You've remembered all that, that's good.
0:39:01 > 0:39:04Can you just cut them into thin strips for me, please?
0:39:04 > 0:39:08You never stop talking and you never stop working.
0:39:08 > 0:39:10Nothing has changed.
0:39:10 > 0:39:12- It smells good? - It smells like Christmas.
0:39:12 > 0:39:15ALL TALK AT ONCE
0:39:15 > 0:39:16Thank you.
0:39:16 > 0:39:21- That's not the food, it's the Christmas tree!- Just... Excuse me!
0:39:21 > 0:39:25It's not even a real Christmas tree, what are you talking about?
0:39:25 > 0:39:28So, everything comes together here, but because the name's Turner
0:39:28 > 0:39:32and I was taught to cook by the French, in the French style,
0:39:32 > 0:39:34bags of butter in there, just to finish off.
0:39:34 > 0:39:36That's why I keep inviting you back.
0:39:36 > 0:39:40I tell you, you're looking trim, these days. How do you do that?
0:39:40 > 0:39:43- Don't answer that!- No! - OK, look, I've got the leg here.
0:39:43 > 0:39:46We'll get four nice portions out of this.
0:39:46 > 0:39:50So all we do is cut that in half, there, so a bit of thigh there,
0:39:50 > 0:39:53and then just going to take this bit off the end.
0:39:53 > 0:39:56The bone's fine...
0:39:56 > 0:39:59- says he.- You're going to need to do two plates.
0:39:59 > 0:40:03- Did you remove the wishbone? - No, I didn't, Chef.
0:40:03 > 0:40:07- Just want to know.- You only know that because I told you in rehearsal
0:40:07 > 0:40:10that I'm not going to do it, purely and simply because
0:40:10 > 0:40:13it's too much fussy work. You can get away without it.
0:40:13 > 0:40:15For you, it is!
0:40:15 > 0:40:21- Do you want the lettuce in?- Lettuce in at the last minute, Chef.- Love it!
0:40:21 > 0:40:27Who's that person over there? I'm sure I've seen him somewhere before!
0:40:27 > 0:40:30- Have you tasted that, Chef? - We were there, ready.
0:40:30 > 0:40:35Did you taste it, Chef? I just want to make sure the seasoning's spot on.
0:40:35 > 0:40:37- Bit more.- There, you see?
0:40:37 > 0:40:39I could smell it needed more salt.
0:40:39 > 0:40:41Here we go, look.
0:40:41 > 0:40:44We've got onions, we've got lardons, we've got peas,
0:40:44 > 0:40:48we've got lettuce, we've got a really nice...
0:40:48 > 0:40:51colour on there. Let me wipe that down, Chef.
0:40:51 > 0:40:54While you tell us what that is, I'll finish off this.
0:40:54 > 0:40:58That is English duck, cooked a la English,
0:40:58 > 0:41:00with peas and lettuce.
0:41:00 > 0:41:03- Lovely!- Quite topical, as well at the moment. There you go.
0:41:07 > 0:41:11What a great dish for Christmas that would be. There you go.
0:41:11 > 0:41:13You get to dive into this.
0:41:13 > 0:41:15Duck for breakfast, there you go.
0:41:15 > 0:41:18- And while we've got extra people, you've got an extra plate.- Lovely.
0:41:18 > 0:41:20Thank you, that's for me.
0:41:20 > 0:41:23ALL TALK AT ONCE
0:41:23 > 0:41:26- Dive into that. It's not all for you, Emily.- Oh, really?
0:41:26 > 0:41:29- Dive in.- Are we sharing one? - No, go on, get in.
0:41:29 > 0:41:33The secret of this show is it's basically every man for themselves.
0:41:33 > 0:41:36- Otherwise, it's...- And every woman. - Exactly.
0:41:36 > 0:41:38- Dive into that.- Don't spill it down your front, will you?
0:41:38 > 0:41:44- Like I said, goose exactly the same way?- Exactly right, yeah, yeah.
0:41:44 > 0:41:47- You could do that with chicken as well.- Chicken would be lovely.
0:41:47 > 0:41:49- Bags of flavour in there. - Happy with that?
0:41:49 > 0:41:53You know, I can taste the mint. It's delicious.
0:41:53 > 0:41:57- That's because you put it in at the last minute so the flavours don't die.- There you go, happy.
0:41:57 > 0:41:59Everybody's happy all round.
0:42:03 > 0:42:08A true master at work. That has to be one of the best duck recipes we've ever had on the show.
0:42:08 > 0:42:13Now, it's time for Sophie Dahl to share with us some of her favourite recipes.
0:42:18 > 0:42:20# She's like a little bird
0:42:20 > 0:42:23# She flies from A to B
0:42:23 > 0:42:25# To see what she can see
0:42:25 > 0:42:28# She's far away from me... #
0:42:30 > 0:42:35What is it, this life If full of care, we have no time to stand and stare
0:42:35 > 0:42:40No time to stand beneath the boughs and stare as long as sheep or cows
0:42:40 > 0:42:42No time to see when woods we pass
0:42:42 > 0:42:46Where squirrels hide their nuts and grass
0:42:46 > 0:42:48No time to see in broad daylight
0:42:48 > 0:42:51Streams full of stars like stars at night
0:42:51 > 0:42:54A poor life, this, if, full of care
0:42:54 > 0:42:56We have no time to stand and stare.
0:42:59 > 0:43:02# Now we are free
0:43:02 > 0:43:06# Now we are free. #
0:43:13 > 0:43:16# There'll be sun, sun, sun
0:43:16 > 0:43:18# All over our bodies
0:43:18 > 0:43:20# And sun, sun, sun
0:43:20 > 0:43:24# All down our necks and there'll be sun, sun, sun... #
0:43:24 > 0:43:29One of the best lunches I ever had was on board a boat in Greece when I was about 15.
0:43:29 > 0:43:34There was the captain of the boat and his two sons and then their granny,
0:43:34 > 0:43:37who was this enormous regal woman.
0:43:37 > 0:43:40And at lunchtime she suddenly pulled off her dress,
0:43:40 > 0:43:44dove off the boat, into the sea,
0:43:44 > 0:43:50and she kind of came up holding an enormous squid,
0:43:50 > 0:43:54cut it up, a bit of lemon, olive oil, salt and pepper, and that was lunch.
0:43:54 > 0:43:58And it was utterly, utterly magical.
0:43:58 > 0:44:04So in honour of her I'm going to make a calamari salad with a lime and coriander dressing.
0:44:04 > 0:44:09Start with the squid. I'm going to make fat rings of it.
0:44:09 > 0:44:13With any seafood, the fresher, fresher, the better.
0:44:13 > 0:44:16One of the things I love about Greece is the simplicity of the food.
0:44:16 > 0:44:21I suppose it's the faith in the ingredients - that's the thing that I totally admire.
0:44:21 > 0:44:24So, I'll just pop this to the side.
0:44:26 > 0:44:31Next, the dressing. Start with a handful of coriander.
0:44:31 > 0:44:33Coriander, not a very Greek ingredient,
0:44:33 > 0:44:36but this is an inspired-by salad.
0:44:38 > 0:44:40Half a clove of garlic.
0:44:40 > 0:44:43And a handful of basil.
0:44:45 > 0:44:49Put the juice of one lime into the dressing.
0:44:49 > 0:44:52Four tablespoons of extra virgin olive oil.
0:44:54 > 0:44:58The brilliant thing about this dressing is, it doesn't have to be used just for salads.
0:44:58 > 0:45:02You could actually use it almost as a salsa verde for fish.
0:45:02 > 0:45:05So a lovely piece of grilled fish with some of this spooned on top.
0:45:05 > 0:45:08Use it with chicken. It's far reaching.
0:45:17 > 0:45:20Delicious.
0:45:20 > 0:45:24Next, I'm going to take one yellow pepper, one red pepper.
0:45:27 > 0:45:31And I'm basically going to quarter them.
0:45:31 > 0:45:33Searing hot pan.
0:45:34 > 0:45:39Beautiful chicory. What I love about it in this salad is its bitterness.
0:45:39 > 0:45:42So you've got the sweetness of the peppers.
0:45:42 > 0:45:49The bitterness of the chicory. and then that kind of salty crunchiness of the squid.
0:45:49 > 0:45:52Season the squid.
0:45:52 > 0:45:57A bit of pepper. Just coat it in olive oil.
0:45:57 > 0:46:01Into the hot pan.
0:46:01 > 0:46:05And the thing I totally love is that raw, in death,
0:46:05 > 0:46:09they look rather sort of limp and fragile, and suddenly you cook them
0:46:09 > 0:46:13and they, boom, come to life again. They're sort of puffed up.
0:46:13 > 0:46:15# Under the sea
0:46:15 > 0:46:18# Under the sea
0:46:18 > 0:46:22# Darling, it's better down where it's wetter, take it from me. #
0:46:22 > 0:46:25To avoid that rubbery, chewy thing,
0:46:25 > 0:46:28you just want to cook it on a very high heat for a short time.
0:46:31 > 0:46:34Just roughly chop the peppers.
0:46:34 > 0:46:37I think it's this great myth, when I was modelling,
0:46:37 > 0:46:43I think people think, oh how brilliant and glamorous and exotic,
0:46:43 > 0:46:46and you get to see all these wonderful places, but...
0:46:46 > 0:46:51Really you see airport, studio, hotel room.
0:46:51 > 0:46:54which is not to sound ungrateful in any way,
0:46:54 > 0:46:57but I'm very keen on travelling.
0:46:57 > 0:47:01I love long flights, because I like that no-one can ring you,
0:47:01 > 0:47:06I like that you have your films in a little contained space.
0:47:06 > 0:47:09And I, at those moments, quite like plane food.
0:47:09 > 0:47:13Often I've been places where the sort of joy should have been the place itself.
0:47:13 > 0:47:17But actually the thing I've liked most has been the flight there.
0:47:23 > 0:47:26So I'm going to dress this.
0:47:31 > 0:47:37The total joy of this is that you can be sitting in England, it can be raining outside,
0:47:37 > 0:47:44and this will summon those moments of sea in your hair, lapping waves.
0:47:44 > 0:47:48This is to plunge me back onto that boat, aged 15.
0:47:48 > 0:47:51# Go honey, go
0:47:51 > 0:47:55# Into the ocean
0:47:55 > 0:47:58# Go honey, go
0:47:58 > 0:48:03# Into the great beyond. #
0:48:19 > 0:48:26There's one place in the world that if I could escape to, I would in a heartbeat.
0:48:26 > 0:48:29India.
0:48:29 > 0:48:33So in the theme of transporting yourself, I've come to this shop
0:48:33 > 0:48:36to find a beautiful piece of fabric to dress my table.
0:48:38 > 0:48:41It's going to be my Indian tribute tablecloth.
0:48:41 > 0:48:45I first went to India when I was about ten.
0:48:45 > 0:48:48And it was so the antithesis of anything that I knew.
0:48:48 > 0:48:55You know, I'd sort of went to this strict little school in my uniform and everything was grey.
0:48:55 > 0:48:59And suddenly I was in this place that was just colour everywhere.
0:48:59 > 0:49:01There's an elephant wandering down the road.
0:49:01 > 0:49:04There's cows in and out of shops.
0:49:04 > 0:49:09It was just a sensory assault but in the best, best possible way.
0:49:09 > 0:49:13And it sort of threw my little grey English world upside down.
0:49:14 > 0:49:19These oranges and pinks remind me of Daipur, of Rajasthan.
0:49:19 > 0:49:23It's amazing with fabric how just a pattern or a bright colour
0:49:23 > 0:49:27can, just like that - boom - take you somewhere else.
0:49:27 > 0:49:33This - this is going to be the one that transports me.
0:49:33 > 0:49:36It's like a mermaid's tail.
0:49:36 > 0:49:39# Aeroplanes do nothing for me
0:49:39 > 0:49:43# All I do is see you
0:49:43 > 0:49:45# When I'm up and away. #
0:49:52 > 0:49:55Before me I've got the ingredients for an Indian feast.
0:49:55 > 0:49:58This is the thing that's going to alight your Sunday night.
0:49:58 > 0:50:00It's going to get you going for Monday.
0:50:00 > 0:50:02I'm going to make a dhal -
0:50:02 > 0:50:05a Dahl's dhal - with some lemon basmati rice,
0:50:05 > 0:50:09sweet potatoes, griddled onions and spices.
0:50:09 > 0:50:15I've parboiled some sweet potatoes, splash of vegetable oil in the tray.
0:50:15 > 0:50:20This is a jolly, uplifting... orange-themed supper.
0:50:20 > 0:50:24A little seasoning and they're going to go into the oven for half an hour.
0:50:26 > 0:50:28The next step - the dhal.
0:50:28 > 0:50:33I've got 500 grams of lentils, 1.5 litres of water...
0:50:33 > 0:50:34In they go.
0:50:36 > 0:50:37Two bay leaves.
0:50:40 > 0:50:41A hint of turmeric.
0:50:42 > 0:50:44And this, this mysterious...
0:50:46 > 0:50:49..and quite pungent spice.
0:50:49 > 0:50:52It's asafoetida made from the root of fennel.
0:50:52 > 0:50:57It smells like death but some magic happens when it cooks,
0:50:57 > 0:50:59so just a pinch of that in there.
0:51:00 > 0:51:02Lentils - 15 minutes.
0:51:02 > 0:51:04And next, the rice.
0:51:05 > 0:51:09For years and years and years I have made awful, embarrassing rice,
0:51:09 > 0:51:13but the trick with rice...
0:51:13 > 0:51:15First of all, you want to wash your rice.
0:51:15 > 0:51:17Wash it and wash it and wash it
0:51:17 > 0:51:20and you want to see the water that's coming out clear.
0:51:20 > 0:51:25No starch because it's the starch that gets very sticky and glutinous.
0:51:25 > 0:51:31You don't want that. Controversially, the rice goes into cold water.
0:51:33 > 0:51:35Basically two parts rice to three parts water.
0:51:35 > 0:51:37That's the formula with this.
0:51:37 > 0:51:40Big knob of butter. Cinnamon.
0:51:40 > 0:51:42Star anise.
0:51:42 > 0:51:46And I'm going to add some threads of saffron
0:51:46 > 0:51:48which are going to give it a beautiful colour
0:51:48 > 0:51:50to go with my orange theme.
0:51:50 > 0:51:54A few cardamom pods, I love cardamom, it's utterly exotic.
0:51:54 > 0:51:58This is the one rice formula that has really worked for me
0:51:58 > 0:52:02so I'm sticking with it cos I've had too many rice-related disasters.
0:52:03 > 0:52:07As soon as it's reached a rolling boil, going to put some foil on it.
0:52:08 > 0:52:11And then you don't touch it, you don't touch it for ten minutes.
0:52:11 > 0:52:15You have to trust it's going to do the right thing.
0:52:15 > 0:52:18What I'm going to do now is get on with the garam masala.
0:52:18 > 0:52:21Garam masala is a base spice mix.
0:52:21 > 0:52:23You can totally make it your own, so...
0:52:23 > 0:52:27You can put it on the sweeter side with some cinnamon and some cardamom
0:52:27 > 0:52:30or it can get really spicy with some mustard and cumin.
0:52:30 > 0:52:32You can...really have fun with it.
0:52:32 > 0:52:35I'm going to start with some cloves...
0:52:36 > 0:52:39I like quite a lot of cinnamon in mine
0:52:39 > 0:52:41cos it works really well with the lentils.
0:52:41 > 0:52:45A teaspoon of mustard seeds, some cumin seeds...
0:52:45 > 0:52:48Coriander seeds...
0:52:48 > 0:52:51This is my favourite thing which is cardamom.
0:52:51 > 0:52:55Dusky, perfumed, foreign and... exotic.
0:52:55 > 0:53:00The fun bit is the prehistoric pulverising bit.
0:53:00 > 0:53:03You could buy a ready-made garam masala mix
0:53:03 > 0:53:06but as with all spices, they are infinitely better
0:53:06 > 0:53:10when they're fresher and that's where the real flavour comes from.
0:53:10 > 0:53:17You grind all those spices down until you've got a powder.
0:53:17 > 0:53:22It can be as fine as you like but I quite like a bit of roughness in it.
0:53:22 > 0:53:25Next, I've got some sliced onion.
0:53:25 > 0:53:30In that goes and I want to cook the onions until they've got golden-brown...
0:53:30 > 0:53:34Add the garam masala... Couple of teaspoons.
0:53:35 > 0:53:36And as soon as it hits the pan
0:53:36 > 0:53:40it totally releases that original flavour,
0:53:40 > 0:53:43so the kitchen is filled up with...
0:53:43 > 0:53:48It's like a sweet, musky punch.
0:53:50 > 0:53:53To the garam masala onions I'm going to add some ginger,
0:53:53 > 0:53:55some garlic...
0:53:55 > 0:53:56Some red chilli.
0:54:01 > 0:54:04I'm thinking that the lentils are pretty nearly done.
0:54:04 > 0:54:06I might give them a little taste.
0:54:10 > 0:54:14I'd say another few minutes for the lentils and then they're done.
0:54:14 > 0:54:16I'm going to add some spinach,
0:54:16 > 0:54:19so it's suddenly not just an orange supper.
0:54:20 > 0:54:23And what's brilliant about this is the heat of the lentils
0:54:23 > 0:54:27will cook the spinach, it's basically going to wilt in the lentils.
0:54:27 > 0:54:32I've eaten a lot of dhal. In fact, I ate dhal every day.
0:54:33 > 0:54:35Twice a day for nearly three months
0:54:35 > 0:54:39because I ended up in Mumbai making a Bollywood film -
0:54:39 > 0:54:43sort of the beginning and the end of my acting career.
0:54:46 > 0:54:48Not very good! SHE LAUGHS
0:54:48 > 0:54:52If I could write down a list of what would be hellish for me,
0:54:52 > 0:54:56it would probably begin with having to do a choreographed dance
0:54:56 > 0:54:58whilst lip-syncing in Hindi.
0:54:58 > 0:55:03Good old dhal, it was my faithful friend in India.
0:55:04 > 0:55:07Next...sweet potatoes.
0:55:07 > 0:55:11This is exactly what I wanted to happen.
0:55:11 > 0:55:15They're burnished, sweet, treacly things.
0:55:15 > 0:55:19And they're now going to get a good coating with the onions,
0:55:19 > 0:55:21the chilli, the garlic, the garam masala.
0:55:21 > 0:55:26Lovely. So now for the moment of truth...
0:55:27 > 0:55:31Ah-ha! The rice recipe has served us well.
0:55:31 > 0:55:34Nothing gelatinous, separate grains
0:55:34 > 0:55:38and you've got this beautiful implosion of the saffron into it, it's kind of stained it.
0:55:40 > 0:55:43I'm always nervous that my rice is going to fail horribly,
0:55:43 > 0:55:46so whenever it works I feel a kind of big sense of achievement.
0:55:46 > 0:55:49I'm going to add to the rice some lemon...
0:55:51 > 0:55:52A bit of lemon zest.
0:56:00 > 0:56:03Here are the lentils with spinach.
0:56:05 > 0:56:06On top of those...
0:56:08 > 0:56:11The grizzled sweet potato onion mix.
0:56:12 > 0:56:13Coriander.
0:56:13 > 0:56:19So much colour, so much texture, so much good stuff going on.
0:56:21 > 0:56:22Dive in.
0:56:22 > 0:56:24Penetrate the Moghul fortress.
0:56:30 > 0:56:33So India, so transporting...
0:56:33 > 0:56:35I could almost have my bells on my fingers
0:56:35 > 0:56:39and be lip-syncing in Hindi to you now.
0:56:40 > 0:56:43But I'm not going to cos I'm quite happy to be at home.
0:56:45 > 0:56:51The real joy about travel and adventure is it's inexhaustible.
0:56:51 > 0:56:53As much as you travel, as far as you go,
0:56:53 > 0:56:57there will always be food you haven't tried,
0:56:57 > 0:57:00spices you've never heard of,
0:57:00 > 0:57:04it just goes on and on and on and on.
0:57:11 > 0:57:14Sophie will be back next week with more home-cooked treats.
0:57:14 > 0:57:16We're not cooking live in the studio today,
0:57:16 > 0:57:20instead we're bringing you some of the mouth-watering delights from the Saturday Kitchen archives.
0:57:20 > 0:57:22Still to come on today's Best Bites...
0:57:22 > 0:57:26We let the Hairy Bikers loose at the hobs in a Saturday Kitchen omelette challenge.
0:57:26 > 0:57:30Rick Stein shows us exactly how to cook Asian-style crab.
0:57:30 > 0:57:32It's stir-fried with black beans, curry leaves,
0:57:32 > 0:57:35ginger and spring onions, and we serve it to Len Goodman
0:57:35 > 0:57:38who doesn't want to get his fingers dirty.
0:57:38 > 0:57:40And Harry Hill gets to taste his Food Heaven or Food Hell.
0:57:40 > 0:57:42Will he get Food Heaven -
0:57:42 > 0:57:44peanut-crusted chicken with buttery mash?
0:57:44 > 0:57:46Or Food Hell -
0:57:46 > 0:57:49seared tuna marinated in yuzu juice with soy and radish salad?
0:57:49 > 0:57:53You can see exactly what happens at the end of today's show
0:57:53 > 0:57:55and believe you me, you don't want to miss it.
0:57:55 > 0:57:59Atul Kochhar's unique way of cooking has brought a smile to people all over the world
0:57:59 > 0:58:02and if you're looking for an Indian twist on venison
0:58:02 > 0:58:04then you'd better stay watching.
0:58:04 > 0:58:05What are we cooking, mate?
0:58:05 > 0:58:09We're cooking pan-seared venison and I'll be serving that with...
0:58:09 > 0:58:12- Don't laugh at me - parsnip chips... - Don't laugh?
0:58:12 > 0:58:14- And apple and pear chutney. - All right, lovely.
0:58:14 > 0:58:17First of all, run through the ingredients.
0:58:17 > 0:58:18We've got obviously, venison.
0:58:18 > 0:58:21Venison, which I've rolled in so that it retains the shape.
0:58:21 > 0:58:25You can freeze it and take it out just before you cook it.
0:58:25 > 0:58:29For apple and pear chutney I'm using pear, apple,
0:58:29 > 0:58:33and the spices are cinnamon, star anise, black pepper,
0:58:33 > 0:58:35cloves, bay leaf,
0:58:35 > 0:58:39brown sugar, ginger, onion, cider vinegar and a bit of water.
0:58:39 > 0:58:42This is cooked chutney? You can do a cold one as well, can't you?
0:58:42 > 0:58:43Yeah, you can do a raw chutney.
0:58:43 > 0:58:47- Just chop it up and mix everything together.- Obviously for our...
0:58:47 > 0:58:49We've got our parsnips.
0:58:49 > 0:58:52You've got parsnips which you will deep-fry for me. Just peel it, James.
0:58:52 > 0:58:54I'll get on with those! That's with mustard?
0:58:54 > 0:58:57Yeah, to coat the parsnips I want spicy honey,
0:58:57 > 0:58:59so we'll heat the honey...
0:58:59 > 0:59:01A bit of ginger in there and spices,
0:59:01 > 0:59:04which will be black and white sesame seed and coriander seed.
0:59:04 > 0:59:06- This is for your glazing? - That's for my glazing.
0:59:06 > 0:59:09First things first, probably going to get on with our chutney.
0:59:09 > 0:59:11I'll get on with our parsnip crisps.
0:59:11 > 0:59:15Once you've done that, can you just chop me that also, please?
0:59:15 > 0:59:17You've started already! Started already!
0:59:17 > 0:59:20These parsnip chips are chips, they're not crisps
0:59:20 > 0:59:21like people would think -
0:59:21 > 0:59:23just keep peeling them and deep-frying them.
0:59:23 > 0:59:27- Yeah, I need chips.- Proper chips. - Proper chips. Yes, absolutely.
0:59:27 > 0:59:30In India would you have a similar thing to parsnips or not?
0:59:30 > 0:59:32What's the nearest thing to parsnips?
0:59:32 > 0:59:34Parsnips are not natural to India
0:59:34 > 0:59:37so we use sweet potato there which works absolutely fine.
0:59:37 > 0:59:40Otherwise potatoes would do, James.
0:59:40 > 0:59:43I've eaten in your restaurant loads of times
0:59:43 > 0:59:46and meat's quite an influential part of your menu,
0:59:46 > 0:59:49but also in India, veg plays a massive role, doesn't it, really?
0:59:49 > 0:59:54Yes, it's a huge country with a huge number of vegetarians in the country.
0:59:54 > 0:59:57There's one part in India which is Gujarat.
0:59:57 > 1:00:01I think about 95% of people are vegetarian in that part of the world.
1:00:01 > 1:00:04It's amazing but people are more vegetarian
1:00:04 > 1:00:07not only because of the health reasons -
1:00:07 > 1:00:09I think they want to stay more healthy, I hope they're healthy -
1:00:09 > 1:00:11also because...
1:00:11 > 1:00:13- Religion, innit? - Religion plays a big role.
1:00:13 > 1:00:18While making chutney, James, a lot of people just bung in everything together -
1:00:18 > 1:00:21vinegar, water, sugar, salt, spices.
1:00:21 > 1:00:25But I like to saute the spices lightly before I add anything else
1:00:25 > 1:00:28because oil has got tendency to bring the spices' flavour out.
1:00:28 > 1:00:31I think it's a bit too big for me.
1:00:31 > 1:00:34Also, do you think with chutneys as well,
1:00:34 > 1:00:35do they need to be kept longer
1:00:35 > 1:00:38or would you believe that you make less and...?
1:00:38 > 1:00:41Some chutneys need maturing...
1:00:41 > 1:00:43What you are asking, I think that's what you meant.
1:00:43 > 1:00:46Certain chutneys need maturing, especially
1:00:46 > 1:00:48if you are making something with root vegetables like onion.
1:00:48 > 1:00:53That chutney would need definitely about a week of maturing in my opinion.
1:00:53 > 1:00:56Something which is as fresh as mint chutney,
1:00:56 > 1:00:59you can use it as you are making it,
1:00:59 > 1:01:01or as soon as you've made it.
1:01:01 > 1:01:04Apple and pear chutney can also do a bit of maturing.
1:01:04 > 1:01:08If you make it a week in advance then you can definitely use it...
1:01:08 > 1:01:12a week or two, I'd say, and take it out as and when you need it.
1:01:12 > 1:01:14Once you have opened the sterilised jar
1:01:14 > 1:01:17make sure you keep the chutney back in the fridge.
1:01:17 > 1:01:18Big chutney fan this time of the year?
1:01:18 > 1:01:21- Mmm, I love chutney at this time of the year.- Yeah?- Yeah.
1:01:21 > 1:01:24You make all your own, I take it?
1:01:24 > 1:01:27- Yeah. Yep, pretty much. - She would, you see, she would.
1:01:27 > 1:01:30- That's the perfect housewife!- Ain't I just perfect(?)- Perfect housewife.
1:01:30 > 1:01:32Now, you've been quite a busy man recently...
1:01:32 > 1:01:36The one thing that's great about you, even the stories about you...
1:01:36 > 1:01:37Stories about me?!
1:01:37 > 1:01:40A lot of them I can't say on television,
1:01:40 > 1:01:42but some of the things I've been hearing about you,
1:01:42 > 1:01:43most people
1:01:43 > 1:01:46when they've got aspirations to open their own vineyard,
1:01:46 > 1:01:49you go to the south of France, Italy,
1:01:49 > 1:01:51you might go to Australia, South Africa...
1:01:51 > 1:01:53No, not Atul, you...
1:01:53 > 1:01:55Southampton!
1:01:55 > 1:01:57- Well...- Southampton!
1:01:57 > 1:02:00..I live in English country and I'm passionate about it.
1:02:00 > 1:02:02- Southampton... Chalky soil around there.- Chalky soil there.
1:02:02 > 1:02:04- Not far away from me. - Not far away from you.
1:02:04 > 1:02:07One of the reasons I wanted to get there is you, of course.
1:02:07 > 1:02:10- You're right on my patch. - I just look after James a bit.
1:02:10 > 1:02:14The poor boy has been working too hard! So open a restaurant...
1:02:14 > 1:02:15That's what I'm planning to do.
1:02:15 > 1:02:19I bought that vineyard not for running the vineyard, James,
1:02:19 > 1:02:21to be honest, but to be able to open a restaurant in there.
1:02:21 > 1:02:24The vineyard will run on its own as a business
1:02:24 > 1:02:27because it's doing really well and they are very well-respected wines.
1:02:27 > 1:02:28That's great, yeah.
1:02:28 > 1:02:32I just thought I'll open a restaurant because there is no restaurant in a vineyard here.
1:02:32 > 1:02:36There are lots of vineyards but there's no restaurant in a vineyard here in this country.
1:02:36 > 1:02:38But a lot of the French are actually buying plots of land out here
1:02:38 > 1:02:41cos of the chalky soil, the climate's getting hotter.
1:02:41 > 1:02:44Absolutely, people are thinking that it will get better and better
1:02:44 > 1:02:47and I am very positive that it will get better.
1:02:47 > 1:02:48- I've got a pan there. - Thank you, James.
1:02:48 > 1:02:52- As well as coming on my patch... - Yeah.
1:02:52 > 1:02:54- ..you've gone on her patch as well. - Whose patch?
1:02:54 > 1:02:56- In Ireland.- Oh!
1:02:56 > 1:02:58- Yeah! - You're taking over there as well!
1:02:58 > 1:03:00You've got a whole army after me!
1:03:00 > 1:03:03- You're taking over! - What's happening in Ireland?
1:03:03 > 1:03:08In Ireland I'm opening a small restaurant in Dundrum.
1:03:08 > 1:03:12It's going to be called Ananda. Ananda means "eternal joy".
1:03:12 > 1:03:14It's a beautiful, lovely restaurant.
1:03:14 > 1:03:18Not very big. The spices in there are...coriander...
1:03:18 > 1:03:21He's changing the subject! Go on, then. Coriander.
1:03:21 > 1:03:24Coriander, sesame seed - black sesame seed - white and black.
1:03:24 > 1:03:26I'll add some of the...
1:03:26 > 1:03:30I'll get on with that thyme. Tell me about this venison as well.
1:03:30 > 1:03:33Venison - I've used the roe deer.
1:03:33 > 1:03:36This time of the year we get lots of venison in this country,
1:03:36 > 1:03:40but I prefer roe deer because it's fantastic.
1:03:40 > 1:03:42Venison of old translates to...
1:03:42 > 1:03:44It could be wild boar,
1:03:44 > 1:03:46it could be rabbit,
1:03:46 > 1:03:48it could be anything that's chased in the search of food, I suppose.
1:03:48 > 1:03:50It's a generic term in a lot of ways, isn't it?
1:03:50 > 1:03:53People just think of venison - it's basically deer, it's not.
1:03:53 > 1:03:56Red meat and the red deer, which is not true, actually. Can we swap?
1:03:56 > 1:03:58- There we go.- A little bit of oil, James, from there, please?
1:03:58 > 1:04:00There you go. A little bit of oil.
1:04:00 > 1:04:03What I'm going to do is just sear the meat
1:04:03 > 1:04:08and I like to serve the venison as rare as possible to be honest.
1:04:08 > 1:04:11I remember asking Matthew Fort how he would like his venison.
1:04:11 > 1:04:15- He said, "Have you shot it?" - Just walking past the pan!
1:04:15 > 1:04:17Why the clingfilm?
1:04:17 > 1:04:21Clingfilm is to retain the shape because the filet
1:04:21 > 1:04:24is actually quite an absurd shape to be honest.
1:04:24 > 1:04:28No matter how much you trim it it just plops down on the plate, it looks very ugly.
1:04:28 > 1:04:32Just to make it look nice in a steak shape - it looks really nice like this.
1:04:32 > 1:04:35Over here we've got our crisps, which is our parsnips, browned off.
1:04:35 > 1:04:37- Oh, you've done a great job, James. - Thank you.- Very proud of you.
1:04:37 > 1:04:40- Honey... We've got in here the cumin...- No, not cumin. Coriander.
1:04:40 > 1:04:42- The coriander seed.- Ginger.
1:04:42 > 1:04:45Sesame seed - black and white - and lemon thyme.
1:04:45 > 1:04:47OK, lemon thyme, there you go.
1:04:47 > 1:04:50Throw those in, give them a quick mix around as well. Lovely.
1:04:50 > 1:04:56- Chutney, how long would we cook that for?- Chutneys normally would take...
1:04:56 > 1:04:59Depends on the quantity as well, it would take about a good hour
1:04:59 > 1:05:02because you want the fruit to just go soft.
1:05:02 > 1:05:05Some people prefer to mash the fruit, but I don't.
1:05:05 > 1:05:09I like to see the texture of the fruit and be able to peel them.
1:05:09 > 1:05:13Now, Charlie, we've got rare venison happening there, have you ever tried venison before?
1:05:13 > 1:05:17- I haven't. I'm quite looking forward to it, actually.- Never tried it?
1:05:17 > 1:05:19- Never tried it, no. - The first time, eh?
1:05:19 > 1:05:21The first time for venison.
1:05:21 > 1:05:23It's a fantastic cut of meat, it freezes really well.
1:05:23 > 1:05:26If you want to buy some, particularly at this time of year,
1:05:26 > 1:05:28you buy it and keep it in the freezer.
1:05:28 > 1:05:32Absolutely, and especially when you thaw it, you don't need to put any tenderiser to this meat,
1:05:32 > 1:05:35it just breaks on its own, it's such a great meat.
1:05:35 > 1:05:38- I think I will need... - D'you want me to mix that together?
1:05:38 > 1:05:40What have we got in here? This is the...?
1:05:40 > 1:05:43- If you can mix that for me, please, James.- Mustard?- Mustard.
1:05:43 > 1:05:46- And we need black and white sesame seeds again.- And honey?- Honey.
1:05:46 > 1:05:49A bit of lemon thyme in there, please. Some leaves.
1:05:49 > 1:05:52Are you ever accused...?
1:05:52 > 1:05:54I get accused of using too many spices,
1:05:54 > 1:05:57so I've just focused on three or four spices today
1:05:57 > 1:05:59and just cooked the whole dish with that.
1:05:59 > 1:06:00Bit of these?
1:06:00 > 1:06:03- Bit of these, yeah. - Lovely, they've all got mixed in.
1:06:04 > 1:06:07There you go, just give this a quick mix.
1:06:07 > 1:06:09I suppose this would be wonderful not just with venison
1:06:09 > 1:06:11but on top of lamb or something like that?
1:06:11 > 1:06:14Can I just cut it open as well? Can I take that back?
1:06:17 > 1:06:19- Back on here.- Back on there.
1:06:20 > 1:06:22- Beautifully done.- Get it over.
1:06:22 > 1:06:24- Goes on top.- On there.
1:06:24 > 1:06:25Thank you, James.
1:06:27 > 1:06:30So that goes on there and how long do we bake that in the oven?
1:06:30 > 1:06:3310 to 15 minutes depending on how much cooking you need.
1:06:33 > 1:06:36- I'll leave you to plate up. The crisps are there.- Thank you, James.
1:06:36 > 1:06:37Chutney's there as well.
1:06:37 > 1:06:40So, 10, 15 minutes - 400, 200 degrees centigrade?
1:06:40 > 1:06:44- Something like that?- Degrees centigrade, yes. Not Fahrenheit.
1:06:45 > 1:06:47And then leave it to rest. We've got...
1:06:49 > 1:06:50There you go.
1:06:52 > 1:06:54There's chutney. You've got the chutney in the jar.
1:06:54 > 1:06:57- I think I'll use the chutney which you have.- Oh, you want this one?
1:06:57 > 1:07:00There you go. You could actually store that one in a jar, which we've got there.
1:07:00 > 1:07:03- You can, you can. - Sterilise the jar, of course.
1:07:03 > 1:07:06It's quite important...if you are going to keep it for a long time.
1:07:06 > 1:07:09- There you are. - This chutney looks really nice.
1:07:10 > 1:07:11There's your venison.
1:07:12 > 1:07:14- Two nice pieces of that. - Two nice pieces.
1:07:14 > 1:07:17- There's your balsamic. - And a sprig of...
1:07:17 > 1:07:20- You're into your thyme, aren't you? - I love thyme, it's such a beautiful lemon flavour.
1:07:20 > 1:07:22- There's your balsamic.- Can I use...?
1:07:22 > 1:07:25You can use that, yeah. It's fresh from Modena in Italy.
1:07:27 > 1:07:29- Look at that on the top.- Come out.
1:07:30 > 1:07:33So, Atul, looks fantastic, but remind us what it is again.
1:07:33 > 1:07:38It's pan-seared venison with parsnip chips and pear and apple chutney.
1:07:38 > 1:07:39It's as easy as that.
1:07:44 > 1:07:48- Right... Your first taste of venison.- Yes.
1:07:48 > 1:07:51- Have a seat over here. - I'm really looking forward to it. It smells lovely.
1:07:51 > 1:07:54You get to dive into this.
1:07:54 > 1:07:56- The secret is to really rest it as well, isn't it?- Absolutely.
1:07:56 > 1:08:00It tenderises it even more. It should just melt in the mouth.
1:08:02 > 1:08:05It's nice and pink. Tell us what you think.
1:08:07 > 1:08:10- You like that?- Mmm. - First ever time you've tried it?
1:08:10 > 1:08:13- For a first time, lovely.- Would you ever attempt something like that?
1:08:13 > 1:08:16You mentioned you are a bit of a keen cook -
1:08:16 > 1:08:19steak and chips and all that, but it's kind of...
1:08:19 > 1:08:20Atul's version of steak and chips.
1:08:20 > 1:08:22Dive in, girls, tell us what you think.
1:08:22 > 1:08:27- It's a better version of steak and chips.- A better version?!- Oh!
1:08:27 > 1:08:31- You haven't tried mine yet! - I'm sure yours is lovely too.
1:08:31 > 1:08:35- Something like that, you'd give that a go at home, I suppose?- Yeah.
1:08:35 > 1:08:38It's something that... Rachel, dive in.
1:08:38 > 1:08:41- It's a great Christmas alternative as well.- And the parsnips...
1:08:41 > 1:08:44If you didn't want to use parsnips you could use carrots.
1:08:44 > 1:08:47- Carrots would be fantastic. - Celeriac might work well.
1:08:47 > 1:08:48Absolutely.
1:08:48 > 1:08:51Nice way of doing the old chips, I like that with the glaze
1:08:51 > 1:08:53and the honey and the spices.
1:08:53 > 1:08:55- A beautiful flavour. - Very, very nice.- Rach?- Mmm!
1:08:55 > 1:08:59- Mmm!- That's all we're going to get out of Rachel!
1:08:59 > 1:09:00Wonderful!
1:09:05 > 1:09:08I can't believe that that was Charlie's first taste of venison
1:09:08 > 1:09:10and remember that chutney will go great
1:09:10 > 1:09:12with your cheeseboard this Christmas.
1:09:12 > 1:09:15Now it's time to revisit the Hairy Biker's attempt
1:09:15 > 1:09:19and I do mean ATTEMPT at the Saturday Kitchen omelette challenge.
1:09:19 > 1:09:21- Been practising?- No.- No. - We've been busy!
1:09:21 > 1:09:24You can choose what you like from the ingredients in front of you.
1:09:24 > 1:09:27I'll taste to make sure it's omelette and not scrambled eggs.
1:09:27 > 1:09:28Let's put the clocks on the screens.
1:09:28 > 1:09:32Remember, this is just for you at home. These guys can't see the time.
1:09:32 > 1:09:35- Are you ready? Look at them, like poised gazelles.- Go on!- Three...
1:09:35 > 1:09:38- Like a rabid wombat.- ..Two, one, go!
1:09:38 > 1:09:39- DERVLA:- Oh, my gosh! >
1:09:44 > 1:09:46Now the problem is with this, what happens is...
1:09:46 > 1:09:49- Aah! I forgot the butter!- I didn't!
1:09:49 > 1:09:52GUESTS LAUGH
1:09:52 > 1:09:55I'll put it in now! And hope for the best.
1:09:55 > 1:09:59Seasoning. Of course, it doesn't work if it's not seasoned, Mr King.
1:09:59 > 1:10:02It's got to be an omelette as well. Make sure it's not sticking.
1:10:02 > 1:10:04It's not sticking, its rolled.
1:10:05 > 1:10:07I'm not eating Simon's, by the way.
1:10:07 > 1:10:10It's amazing, these boys and their omelettes, it's just...
1:10:10 > 1:10:14It is, it's like Michelangelo painting the ceiling.
1:10:14 > 1:10:16JAMES LAUGHS
1:10:16 > 1:10:21- On the plate, on the plate! - GONG CLASHES
1:10:21 > 1:10:23GUESTS APPLAUD
1:10:23 > 1:10:25I don't know what you lot are applauding for,
1:10:25 > 1:10:27I've got to eat this! You know, I mean, look at this.
1:10:27 > 1:10:31- There's nothing the matter with that!- There's nothing the matter with that.
1:10:31 > 1:10:33- Is there, dude?- No.
1:10:34 > 1:10:37I don't think salt's going to do that any good whatsoever, but anyway.
1:10:37 > 1:10:40Na-na na na na! Look at that, that's a lovely omelette that, look.
1:10:40 > 1:10:44- That's ectoplasm.- It is. Shut up. - It's like something from Poltergeist.
1:10:44 > 1:10:46- Both of you, d'you think you beat your score?- No.- No.
1:10:46 > 1:10:49No, cos they're both rubbish. You're not going on there anyway. Right.
1:10:49 > 1:10:53- Come here!- Will Dervla get her idea of Food Heaven...?
1:10:53 > 1:10:54Off with his kecks!
1:10:59 > 1:11:00Chaos wherever they go!
1:11:00 > 1:11:04Now, we get to watch this man cook on Saturday Kitchen every single week
1:11:04 > 1:11:06but I love it when he's in the studio.
1:11:06 > 1:11:09He certainly knows how to prepare a crab.
1:11:09 > 1:11:10It's the brilliant Rick Stein.
1:11:10 > 1:11:12What are we cooking, boss?
1:11:12 > 1:11:14We're cooking Malaccan black pepper crab.
1:11:14 > 1:11:18We have here a standard brown crab from our own fair country.
1:11:18 > 1:11:20D'you want to run through the ingredients?
1:11:20 > 1:11:22First of all we have the flavouring ingredients -
1:11:22 > 1:11:26some fermented black beans, Chinese black beans.
1:11:26 > 1:11:29Lovely flavour, really salty flavour.
1:11:29 > 1:11:34Kecap manis - now that is an Indonesian soya sauce
1:11:34 > 1:11:36but it has lots of palm sugar in it, so it's really sweet.
1:11:36 > 1:11:38Is it like star anise sort of flavour as well?
1:11:38 > 1:11:40No, I don't think so.
1:11:40 > 1:11:42It's called kecap manis,
1:11:42 > 1:11:44I think that's where the word "ketchup" comes from, I really do.
1:11:44 > 1:11:47- A touch of water.- Of course, we won't bother with that.
1:11:47 > 1:11:50Lots of black pepper because this is black pepper crab
1:11:50 > 1:11:53but very good ingredient around Malaysia and Cambodia.
1:11:53 > 1:11:56Curry leaves - quite common in Malaysia
1:11:56 > 1:11:59although much more common, of course, in India.
1:11:59 > 1:12:01Spring onions, garlic, ginger, chilli.
1:12:01 > 1:12:03I'll be doing a lot of chopping.
1:12:03 > 1:12:06Yeah, you could do the spring onions, slightly on the old diagonal.
1:12:06 > 1:12:08Show us how to prepare a crab.
1:12:08 > 1:12:10How would you prepare one of these fellas?
1:12:10 > 1:12:13This is a cock crab - big claws, thin tail -
1:12:13 > 1:12:15that's how you can tell it.
1:12:15 > 1:12:18I'm just going to pull first of all the claws off and the legs.
1:12:18 > 1:12:21Some say the female crabs are better tasting?
1:12:21 > 1:12:24Yeah, but you get more meat out of a cock crab
1:12:24 > 1:12:29cos the claws are so much bigger, but actually, a female crab, a hen crab
1:12:29 > 1:12:33when they're full of roe is a wonderful, wonderful thing
1:12:33 > 1:12:35and the brown meat is slightly better at that time.
1:12:35 > 1:12:37I'm not going to use the brown meat.
1:12:37 > 1:12:41The simple way of taking the shell from the body of a crab,
1:12:41 > 1:12:45just take the mouth off - that's this sort of funny little bit there
1:12:45 > 1:12:49and then just hit it with the back of your hand like that.
1:12:49 > 1:12:51I love doing that, I like these sort of chefy things.
1:12:51 > 1:12:58Unfortunately, that is a very nice, full back shell brown meat,
1:12:58 > 1:13:01but it's not particularly good in this recipe cos it just makes
1:13:01 > 1:13:03the black pepper crab a bit sort of muddy looking.
1:13:03 > 1:13:07- What would you use that for? - For soup, for mousses, for...
1:13:07 > 1:13:10You know, I just like it mixed with a bit of mayonnaise
1:13:10 > 1:13:12and on brown bread and butter.
1:13:12 > 1:13:13That's how you prefer it.
1:13:13 > 1:13:16- My favourite. My favourite. - There you go.
1:13:16 > 1:13:20I'm just pulling off there the lungs which are called dead men's fingers.
1:13:20 > 1:13:23People often think they're poisonous but they're not, actually.
1:13:23 > 1:13:24You just can't eat them,
1:13:24 > 1:13:28it's like eating feathers cos they look like feathers...
1:13:28 > 1:13:32Rick, how long would you steam or cook the crab for?
1:13:32 > 1:13:36A crab like this, about 12 minutes, no longer, really.
1:13:36 > 1:13:38From cold water coming up, or?
1:13:38 > 1:13:40Well, the best way to kill crabs, I think,
1:13:40 > 1:13:42is to put them in cold water and bring them up.
1:13:42 > 1:13:44A lot of people think that's prolonging the pain
1:13:44 > 1:13:49but it's not, because the oxygen is driven off from the water
1:13:49 > 1:13:51long before they start feeling any pain
1:13:51 > 1:13:53and they'll have drowned, actually.
1:13:53 > 1:13:56Don't know whether drowning's better than being boiled alive!
1:13:56 > 1:13:59- It's a bit of a moot point. - Moving on!
1:13:59 > 1:14:02- LAUGHTER - Do you refresh it as well?
1:14:02 > 1:14:04- Will you get a few letters? - Probably now!
1:14:04 > 1:14:06- Go on, then. - Do you refresh it as well?
1:14:06 > 1:14:09Do you refresh the crab or leave it to residual heat?
1:14:09 > 1:14:11I take it out of the water and let it go cold.
1:14:11 > 1:14:17Incidentally, in Australia they favour putting the crab in ice slurry and that really...
1:14:17 > 1:14:21But before despatching them, which really cuts down the whole...
1:14:23 > 1:14:26Enough said. Right, now I'm going to cut the body section up into four,
1:14:26 > 1:14:28so straight through like that.
1:14:28 > 1:14:30Want me to crush the peppercorns in here?
1:14:30 > 1:14:33- Oh, I'd love you to if you would. - This recipe's in your new book.
1:14:33 > 1:14:36- It is.- Which is? - It's called Rick Stein's...
1:14:36 > 1:14:39Of course! ..Far Eastern Odyssey and it's the account of a journey
1:14:39 > 1:14:43that I made through the Far East, really.
1:14:43 > 1:14:47We call it the Far East rather jokily, it's South East Asia,
1:14:47 > 1:14:51but in the book I'm saying we're more like the Far West these days
1:14:51 > 1:14:54if you think where the economy of the world's shifted to.
1:14:54 > 1:14:57The word came from Victorian times when we ran everything.
1:14:57 > 1:15:00On Thursday we're going to see a Christmas special?
1:15:00 > 1:15:04Yeah, we're doing a Christmas special based on Far Eastern Odyssey,
1:15:04 > 1:15:07so there's lots of sort of more celebratory dishes in it
1:15:07 > 1:15:11and how does it relate to Christmas? Well, simply, cos I reckon
1:15:11 > 1:15:14there's so many things in South East Asian cooking,
1:15:14 > 1:15:18stir-fries, salads, curries that are very well adapted
1:15:18 > 1:15:22to leftover turkey which is always a bit of a problem, don't you think?
1:15:22 > 1:15:24- I think so, yeah. - So that's the point.
1:15:24 > 1:15:26We're ready when you are.
1:15:26 > 1:15:29In we go with quite a lot of oil. Have you done everything?
1:15:29 > 1:15:32- I've done it all, it's all chopped. - Good Lord!
1:15:32 > 1:15:34In goes the crab, like that.
1:15:34 > 1:15:38Now this is cooked crab, of course, if you're going to use raw crab...
1:15:38 > 1:15:39I'll move that for you.
1:15:39 > 1:15:42Well, we won't talk about that, will we?
1:15:42 > 1:15:46I'm just going to start that cooking straight away
1:15:46 > 1:15:48and that goes on for one or two minutes.
1:15:48 > 1:15:51Just a little bit of vegetable oil in there, you've got?
1:15:51 > 1:15:53Yep, a little bit of vegetable oil.
1:15:53 > 1:15:56So when that's sort of nicely warmed through,
1:15:56 > 1:16:02as it's cooked already, just pour out the crab onto here, like that.
1:16:02 > 1:16:03And then just...
1:16:03 > 1:16:06So literally warm that through straight away?
1:16:06 > 1:16:08Yeah, cos I'm going to finish cooking it in a sec.
1:16:08 > 1:16:10I now just want to cook the vegetables.
1:16:10 > 1:16:13First of all, we'll put my ingredients...
1:16:13 > 1:16:16I'm just going to make a little mixture of the pepper
1:16:16 > 1:16:20with the black beans and the kecap manis and some water.
1:16:21 > 1:16:23Squeeze that in.
1:16:23 > 1:16:26- Garlic and ginger in there. A bit of chilli.- Spoon.
1:16:26 > 1:16:29Thank you very much. So what's next for Rick then?
1:16:29 > 1:16:32- Where are we going to see you travel the world next? - Oh, gosh! It's hot, that!
1:16:33 > 1:16:36Well, next, we're hoping to go to Spain, actually.
1:16:36 > 1:16:39We are going to Spain next year. Let's put that in there.
1:16:39 > 1:16:42- Famous, of course, for great pork in Spain.- Great pork.
1:16:42 > 1:16:45Lovely fish, actually, particularly on the north coast -
1:16:45 > 1:16:48Galicia, Basque region, Asturias.
1:16:48 > 1:16:50Thank you very much. Chilli and spring onion.
1:16:50 > 1:16:53- Have you got the dish there to...? - I've got the dish.
1:16:53 > 1:16:57- I love doing that.- The whole lot, nice and simple goes in.
1:16:57 > 1:17:00One final ingredient which you've got in there...
1:17:00 > 1:17:01A little bit of butter.
1:17:01 > 1:17:04Now, people think, "That's very unusual for Malaysia," but it's not really.
1:17:04 > 1:17:07- On this show it's not! - You love your butter!
1:17:07 > 1:17:09Just a bit(!)
1:17:09 > 1:17:10The great thing about Malaysia is
1:17:10 > 1:17:13it's such a meeting point of cuisines.
1:17:13 > 1:17:16A bit of butter - probably be ghee in the recipe, really - is...
1:17:16 > 1:17:18This is the kind of food you just want to sit and eat,
1:17:18 > 1:17:20graze on, don't you?
1:17:20 > 1:17:22Yeah, well, it is. Obviously, you've got to...
1:17:22 > 1:17:26You've got to use your fingers for that, but I love doing that.
1:17:26 > 1:17:29- I love just sitting and... - Remind us what that is again.
1:17:29 > 1:17:33- It's Malaccan black pepper crab. - Easy as that.- Beautiful. Yeah.
1:17:38 > 1:17:42It's easy when it's you. You make it look easy. Come on over here.
1:17:42 > 1:17:45Have a seat. Len...
1:17:45 > 1:17:47Should I be mother?
1:17:47 > 1:17:50There you go, dive into that one. Dive into that.
1:17:50 > 1:17:53- I'll pass it down, there you go. - Oh, thank you.
1:17:53 > 1:17:57- Presumably you know Southend very well then?- Yes.
1:17:57 > 1:17:59Cos, er...
1:17:59 > 1:18:03Cos you were saying earlier, you really like your shellfish.
1:18:03 > 1:18:07- Yes, I do, and Southend, of course, is...- Brilliant.- Yeah.
1:18:07 > 1:18:11Dive in, tell us what you think. You've got a little pick there.
1:18:11 > 1:18:13Do you mind using your fingers?
1:18:13 > 1:18:16I'm not a finger person, if I'm honest with you,
1:18:16 > 1:18:17but I've been very kind
1:18:17 > 1:18:21and been given one of the easy pieces to...work on.
1:18:21 > 1:18:23Well, I mean, I...
1:18:23 > 1:18:26I seriously think our British brown crab's
1:18:26 > 1:18:27probably the best crab in the world.
1:18:27 > 1:18:31I have to say this would be my actual Food Heaven, crab, cos I think it's wonderful.
1:18:31 > 1:18:34- Crab's gorgeous. - I think it's absolutely wonderful. - Better than lobster?
1:18:38 > 1:18:41Go on, Len, get your fingers dirty!
1:18:41 > 1:18:44So, king of comedy Harry Hill loves butter but hates radishes,
1:18:44 > 1:18:45but which one is better?
1:18:45 > 1:18:47You know what I think,
1:18:47 > 1:18:49but when you're Harry Hill there's only one way to find out.
1:18:49 > 1:18:52Food Heaven would be this pile of butter transformed into...
1:18:52 > 1:18:56Well, start off with chicken breast. We know you like your peanuts.
1:18:56 > 1:18:58Blended together with breadcrumbs, there you go and that could be
1:18:58 > 1:19:01then served with some buttered spinach or mashed potato.
1:19:01 > 1:19:04Alternatively, the pile of radishes transformed into a lovely salad
1:19:04 > 1:19:08to go with a beautiful bit of tuna marinated in yuzu juice.
1:19:08 > 1:19:14- What's that?- I'll explain it cos that's what you've got.- Aah!- Yo!
1:19:14 > 1:19:17- Oh, it's an ambush!- Yes, 4-3. So you've got the radishes.
1:19:17 > 1:19:21What we are going to do first of all is get on a marinade.
1:19:21 > 1:19:24So if you could do me the cucumber and the mooli.
1:19:24 > 1:19:25That's the mooli which we've got there.
1:19:25 > 1:19:28- There you go.- That's a mooli? - Yeah, you can eat the nuts.
1:19:28 > 1:19:31- That's the Japanese radish... - That's not a radish.- It is.
1:19:31 > 1:19:34- Imagine the carving you could do on that.- Exactly.
1:19:34 > 1:19:37Like Mount Rushmore.
1:19:37 > 1:19:40We're going to shave that and make a nice little salad with that.
1:19:40 > 1:19:42These little breakfast radishes here
1:19:42 > 1:19:45- are the ones with really, really good flavour.- Horrible, yeah.
1:19:45 > 1:19:50Horrible. This is yuzu juice. This is great.
1:19:50 > 1:19:53- What is it? Sort of like a cleaning fluid.- A cross between...
1:19:53 > 1:19:55A cleaning fluid?! Similar but more expensive.
1:19:55 > 1:19:58This is a cross between a mandarin and a satsuma. It's like a...
1:20:01 > 1:20:05- It's quite strong.- Mm, it's nice. It's... A bit like Mr Muscle!
1:20:05 > 1:20:10Mr Muscle! Right, so we've got some yuzu juice in there.
1:20:10 > 1:20:15We've got some soy sauce... It is quite strong that.
1:20:15 > 1:20:16I told you that!
1:20:16 > 1:20:19- Whole chillies!- I was going to warn you! It's actually quite strong.
1:20:19 > 1:20:20It is.
1:20:22 > 1:20:26A little bit of oil. Some salt.
1:20:26 > 1:20:30I love the smell of freshly chopped radishes, it's a wonderful smell.
1:20:30 > 1:20:33I used to grow them as a kid. It's the sort of thing you used to grow.
1:20:33 > 1:20:35But growing your own are much better, aren't they?
1:20:35 > 1:20:39Yeah, but I would grow them and then I didn't like them.
1:20:39 > 1:20:42- Grow them and didn't like them? - Yeah, a very painful memory for me.
1:20:42 > 1:20:45So that's your tuna.
1:20:46 > 1:20:48And then all we do is literally coat it in this...
1:20:48 > 1:20:50This is the marinade of soy,
1:20:50 > 1:20:54a little bit of this yuzu juice which is very strong.
1:20:54 > 1:20:56- Yes.- There you go. We want a little bit of oil in there.
1:20:56 > 1:20:59- Can you grab us...- One of those? - Yep, in there.- Yes, in there.
1:20:59 > 1:21:00- No, there!- Oh, yeah.
1:21:02 > 1:21:07- That's it.- That's enough of that. - And then we seal...the tuna.
1:21:07 > 1:21:11So we're just going to cook this on all sides
1:21:11 > 1:21:13for literally about 30 seconds.
1:21:13 > 1:21:1730 seconds? It's dangerous then if it's not cooked all the way through?
1:21:17 > 1:21:20- No, it'll be raw in the middle. - OK. That's not...
1:21:20 > 1:21:23I don't think that sounds very... JAMES LAUGHS
1:21:23 > 1:21:25That's how we're serving it.
1:21:25 > 1:21:27- Oh, he's touching it with his fingers as well.- Yeah.
1:21:27 > 1:21:29What you need's a spatula.
1:21:29 > 1:21:30- Look.- Go on, then.
1:21:30 > 1:21:32Can I turn it over?
1:21:33 > 1:21:36- Oh, you were doing each edge as well? - Yeah, I was trying to do each edge.
1:21:36 > 1:21:39- Sorry. - I'll put that back up, there you go.
1:21:39 > 1:21:43- How much would you pay for a piece of tuna like that?- Tuna like that?
1:21:43 > 1:21:44Six quid.
1:21:44 > 1:21:46Seven quid?
1:21:46 > 1:21:48There you go. I don't whether...
1:21:48 > 1:21:52For the entire show I don't know whether he's serious or just joking!
1:21:53 > 1:21:56- Seal it all the way round. Where is my little marinade?- Just there.
1:21:56 > 1:21:58I need to do a dressing for this, all right?
1:21:58 > 1:22:02The dressing - we've got more yuzu juice.
1:22:03 > 1:22:06You can't get this in the supermarkets yet.
1:22:06 > 1:22:10- Where can you get it then?- Online. - Oh.
1:22:10 > 1:22:12- You have to get it online cos it is...- How d'you spell it? U...
1:22:12 > 1:22:16- Y-U-Z-U.- Yuzu juice.
1:22:16 > 1:22:19If I can get a little bit of this soy sauce as well.
1:22:19 > 1:22:24A little bit of that. And then we want some lime. Lime juice.
1:22:24 > 1:22:26Turn that over again.
1:22:28 > 1:22:30The idea is seal this all the way around so it's all even
1:22:30 > 1:22:32and then when we carve it it's cold in the middle,
1:22:32 > 1:22:35- cos another one of your Hells is cold fish, innit?- Yes.
1:22:35 > 1:22:37- What, it's cold in the middle? - Yeah.- Mm.
1:22:37 > 1:22:40Oh dear. LAUGHTER
1:22:40 > 1:22:43That's the whole idea of it. A little bit of lime.
1:22:43 > 1:22:46- I can see we're going to end on a high note(!)- Yeah, exactly.
1:22:46 > 1:22:50A touch of that. Touch of lime juice. Bit of salt.
1:22:50 > 1:22:54That should be it. The salad here, it's got the...
1:22:54 > 1:22:57radishes thinly sliced. We've got this mooli.
1:22:57 > 1:23:00You can actually pickle this, which is wonderful.
1:23:00 > 1:23:03If you don't like radishes you can actually cook radishes,
1:23:03 > 1:23:06so you can cook them with cumin, a little bit of butter, some water.
1:23:06 > 1:23:09- May I have a look at it? Do you mind? Can I lean across?- Yep.
1:23:10 > 1:23:13- I wonder if I could carve that while you're...- You can carve it.
1:23:13 > 1:23:17- Oh, that's a chopper. Have you got a little knife?- Yeah. Careful.
1:23:17 > 1:23:21Hold still. Er... Just see if we can get that...
1:23:22 > 1:23:25Get the eyes out there, look. There we are.
1:23:25 > 1:23:29- You want that tool for the eyes, don't you?- Oh, that's good.
1:23:30 > 1:23:33That's what you use for carving the eyes?
1:23:33 > 1:23:36If you're carving the eyes out, yeah. Seal that bit.
1:23:36 > 1:23:39And then I'll get the nose.
1:23:47 > 1:23:50That's all the medical skills coming back, Harry, isn't it?
1:23:50 > 1:23:53Just like being in the operating theatre. Oh, dear.
1:24:03 > 1:24:05- This is coming along nicely.- Is it?
1:24:07 > 1:24:09Right, that's our tuna... out the way.
1:24:10 > 1:24:14- How're we doing with our salad? - Salad's good. Good to go.- Dressing?
1:24:14 > 1:24:15Salad dressing?
1:24:16 > 1:24:18- Yeah.- Oil. - Just pop that back in there.
1:24:20 > 1:24:22That looks...very similar to me.
1:24:22 > 1:24:27I'm going to cut me hand off here, it's very sharp this knife, isn't it?
1:24:27 > 1:24:29- Yeah, mind your hand.- Aah!
1:24:31 > 1:24:33- Where's the ketchup(?) - Don't do this at home, kids.
1:24:37 > 1:24:38There's a touch of the...
1:24:40 > 1:24:45- ..of the Easter Island about it, but it's not...- I'll put it there.
1:24:45 > 1:24:47It's not hugely dissimilar.
1:24:48 > 1:24:49- Mm.- Beautiful.
1:24:49 > 1:24:52Hello, and welcome to Saturday Kitchen.
1:24:52 > 1:24:54LAUGHTER
1:24:54 > 1:24:56Oh, no, I've burnt the... I've burnt the tuna.
1:24:58 > 1:25:01- Right.- You could just have been made redundant now, James.
1:25:01 > 1:25:03Yeah, thanks very much for that.
1:25:03 > 1:25:05- Saturday Kitchen presented by a mooli!- Yeah, look at that.
1:25:05 > 1:25:09- When did you do that? - I've just done it there!
1:25:09 > 1:25:12Just to recap, if you missed it!
1:25:12 > 1:25:16That's got the yuzu juice, the soy sauce -
1:25:16 > 1:25:18don't drink this out of the bottle cos it is quite strong.
1:25:18 > 1:25:20A little bit of oil.
1:25:20 > 1:25:22Marinate the tuna and then seal it on all sides,
1:25:22 > 1:25:26take the dressing, pour that over the top and then you can thinly slice...
1:25:26 > 1:25:30You don't think anyone ever cooks this at home though, do you?
1:25:30 > 1:25:32- Yeah.- Yeah. We hope so.- I would.
1:25:32 > 1:25:35Has anyone ever written in to say they've cooked it?
1:25:35 > 1:25:38- No.- It's very complicated. - Is it?
1:25:38 > 1:25:41It's very complicated for members of the public, I think.
1:25:41 > 1:25:44Look, you can do this recipe by opening a tin
1:25:44 > 1:25:46and you can mix that together, but it's not complicated.
1:25:46 > 1:25:49No, I don't think anyone would do this at home.
1:25:49 > 1:25:53- It looks great though, doesn't it? - Thanks very much, yeah.
1:25:53 > 1:25:54It looks like a precious stone,
1:25:54 > 1:25:57one of those stores where they've polished the end...
1:25:57 > 1:26:00- Yes.- Polished the end up. - It has a jewel-like quality.
1:26:00 > 1:26:02Yes, it does.
1:26:02 > 1:26:05- A translucency. - Right. I'm going to plate this up.
1:26:05 > 1:26:07Pile it up.
1:26:08 > 1:26:13- No, not pile it up.- Tile it up, tile it up.- Tile it up. There you go.
1:26:13 > 1:26:18- All your food is served on...tiles. - Yeah.- Slates. Roofing materials.- Mm.
1:26:18 > 1:26:21Don't give him ammunition, it'll be on... There you go.
1:26:21 > 1:26:24And then we put the cucumber on.
1:26:24 > 1:26:25- Oh, yes.- Like that.
1:26:27 > 1:26:29And then the radishes...
1:26:30 > 1:26:32..all the way down like that.
1:26:34 > 1:26:36There you go. Pile it up.
1:26:38 > 1:26:40What are you doing?! There you go.
1:26:40 > 1:26:44And then finally, we'll put that as a garnish.
1:26:44 > 1:26:48Oh, look, it's set it off lovely, it's a sort of...
1:26:49 > 1:26:54Well, an Easter Island sort of feel to it. A kind of Gauguiny, Tahiti...
1:26:54 > 1:26:56- Yeah, very Gauguin.- ..thing.
1:26:56 > 1:26:58Right, now you've got to try it.
1:26:58 > 1:26:59- Have I? Mm.- Yeah.
1:26:59 > 1:27:00All right.
1:27:00 > 1:27:03Don't eat too much radish.
1:27:04 > 1:27:09- Not that!- Not that, not that. Oh, look at that.
1:27:09 > 1:27:12It's lovely and tender, James, the way you've cooked that.
1:27:12 > 1:27:15Well, you haven't cooked it, have you? That's why it's...
1:27:15 > 1:27:17LAUGHTER
1:27:21 > 1:27:23- He's still breathing. - It's very persuasive.
1:27:23 > 1:27:26- Do you quite like that?- It's lovely. - It is very nice, isn't it?
1:27:26 > 1:27:29- It is nice.- We've got a rose wine, you know what I mean, but...
1:27:29 > 1:27:33- It's great with fish.- You got rid of the bitterness from the radishes.
1:27:33 > 1:27:37- It's the bitterness I don't like and you've got rid of it. - It's the bitterness you don't like?
1:27:37 > 1:27:40- I think it works really well together, but... - That, James, is a result.
1:27:40 > 1:27:43You have turned Harry... turned him into a radish lover.
1:27:43 > 1:27:44Into a radish lover!
1:27:49 > 1:27:52The Far East meets Easter Island there.
1:27:52 > 1:27:54Well, we've come to the end of this week's Best Bites
1:27:54 > 1:27:58but don't get too upset - all the recipes from today's show are on our website.
1:27:58 > 1:28:00Just click onto bbc.co.uk/recipes
1:28:00 > 1:28:03There are plenty on there to help you
1:28:03 > 1:28:05with all of your festive entertaining.
1:28:05 > 1:28:09I'll be here next Sunday at the usual time of 10 o'clock on BBC2
1:28:09 > 1:28:12with more great recipes from the Saturday Kitchen larder.
1:28:12 > 1:28:15Enjoy your Sunday. Go easy on the mulled wine.
1:28:15 > 1:28:17Subtitles by Red Bee Media Ltd