Episode 61 Saturday Kitchen Best Bites

Take a break from all the Christmas hustle and bustle

and treat yourself to a warming feast of our best bites.

Welcome to the show.

I've got some fantastic seasonal Saturday Kitchen recipes for you this morning.

The godfather of modern British cookery, Brian Turner,

roasts whole duck with peas, baby onions, lettuce and fresh herbs.

One of the finest Indian chefs in the world, Atul Kochhar,

cooks spiced venison.

He serves it with apple and pear chutney and sweet parsnip chips.

Those chips were incredible.

Rick Stein proves he is the king of shellfish.

He stir-fries crab with black beans, ginger and curry leaves.

Hilarious Harry Hill came in to face his Food Heaven or Food Hell.

Would he get to eat Food Heaven -

peanut-crusted chicken with buttery mash, parsley and chive butter -

or Food Hell, seared tuna, marinated in yuzu juice, soy and radish salad?

See what he gets to eat at the end of today's show.

All that lot is still to come, after we witness the amazing Nathan Outlaw

cooking a festive alternative to turkey.

Sorry, did I say "Nathan"? I meant "Mr Mandarin".

Promise I'm not going to mention the jumper.

-Are you not? Sure?

-No, you don't need to.

-It's lovely.

-No, it's nice.

It's nice that you've joined in the festive...

-You look like a big mandarin.

-Yeah, a satsuma.

-Go on then, what are we cooking?

-Right, a nice monkfish dish today.

What I'll do is take the monkfish and stuff it with a sage, lemon,

erm, and... Sorry, sage, lemon and onion stuffing.

Then we've got our Brussels sprouts potatoes and chestnuts,

-which we're going to saute off together.

-Sounds good to me.

And then we're going to finish it off with a cranberry

sort of reduction, with a brown butter dressing.

-Right. Sounds all right to me. Yeah.

-First, I'll get this butter on.

-Yeah.

They're going "Lovely" already, the girls over here, for breakfast.

Can you hear us?

Now, the idea of this is you've got all the different flavours of this

but without, of course, turkey.

That's right, yeah, yeah.

I like all the flavours that do go with a traditional Christmas dinner.

-But you don't like the turkey?

-But I'm not mad about the turkey part.

So I thought to myself, "Yeah, I'll..."

Monkfish and cod are the two fish that'll take this sort of flavour.

Definitely. I think they can handle big, red wine sauces.

-They can even handle that sort of surf and turf as well.

-Yeah.

Now, what are you doing? Taking the little membrane off?

Yeah, there's a little membrane on the monkfish, and there's also

a little sort of...little sinew on there which you've got to take off,

cos when you cook it, what'll happen is it'll get very tough

and you can't really eat it.

Now, this is quite topical, cos in the New Year your restaurant

-is turning all-fish, is that right?

-That's right. Well, the fine dining,

we've got the seafood and grill at the St Enodoc Hotel,

which is sort of my brasserie-style restaurant.

It's a very busy restaurant.

Then we've got the fine dining where I personally cook at,

and that's only for about 20 people.

But that will become just a fish restaurant.

Right.

We just recently got the best seafood restaurant in the UK,

so might as well embrace that and crack on with it.

-Looks good to me.

-Which is good.

What does Rick Stein say, cos you're looking at him over the bay, aren't you?

-He's been in for dinner.

-He's been in for dinner!

No, he's very supportive.

I worked for him for a couple of years, so it's very good.

So we've got our onions on here. Just to soften down.

-That's right.

-The garlic's gone in there as well.

-That's right.

What we've got here is the sausage meat, which we'll add to the onions.

And then we've got our little bit of lemon. We're just going to...

Do you want some sage in that butter?

Yes, please, a little bit of sage in there.

Yeah. So this is the stuffing part. Can I put it there, so we can see?

-Yeah, sure.

-Do you work with monkfish livers often, Nathan?

Yeah, the monkfish livers are a bit of a delicacy in Japan.

We use them, we make a chicken liver pate,

we do exactly the same thing but with the livers.

It comes out really well.

-It's kind of like the foie gras of the seafood world.

-I love it.

I think it's one of them things you'll see a lot more of

-in the future.

-Do you have these in Japan?

Do you have turkey in Japan?

Did you actually put your shirt to match those?

No, don't worry, it's fine. These are purple brussels sprouts.

-Any difference in taste?

-I've got no idea, I've never tried them before.

They're just the same but a bit prettier.

-Christmas colour, like your jumper.

-This stuffing here...

-I'm not going to hear the end of this.

-Not saying a word.

Just put that on top of your head.

Like a Christmas tree.

Basically, in the stuffing, I've got the sausage meat, egg, sage,

lemon, a little bit onion that we've sauteed off

and I've also got some breadcrumbs in there to bring that all together.

Right, you're just going to cut these in half

which we basically want just blanched.

Blanch them for a couple of minutes.

They'll be finished off in the pan cos they're going to be roasted.

This reduction over here, red wine gone in there.

A bit of port there and red wine vinegar.

Then once that reduces down, we'll finish that off with

a bit of sugar and then we add the fresh cranberries to it as well.

You're almost browning this butter, is that right?

Yes, because I want that nuttiness to the dressing.

I think it goes really well with fish and it will go with this very well.

-A little bit of salt and pepper. Salt?

-Salt, salt, salt.

-Use that one.

-Not too much because we're using...

That's better.

We're using the smoked bacon which is salty, as well.

Tell us about the New Year.

Exciting time for you because your book, is it?

-You are about to write a cookbook for the first time.

-That's right.

I've been commissioned to write a book next year

that's got to be finished next year.

It won't be out until Spring 2012, which is a good thing, because

it gives me a chance to really work on it and make sure it's a classic.

-Have you got any piping bags?

-Piping bags?

-There we go.

-That all right?

Lovely.

These are basically plain potatoes.

-They've been precooked.

-Yeah.

-Just blanched, that's all.

-That's right.

Sprouts are on there.

-This reduction, you bring it down.

-That's right.

-We add the sugar and the cranberries to it.

-OK, leave that for a minute.

Basically, just prep up a little bit of chestnuts as well.

-Do you have chestnuts in Japanese cooking?

-They do roast them.

I don't use them in the restaurant

but you do get roasted chestnuts on the street much like you get here.

Some of the street food, which is really beautiful, in winter,

they get Satsumaimo, which is the sweet potato and they roast them

on the street, these beautiful sweet potatoes.

They get a bit of newspaper and walk along the street

eating this hot, hot, hot, charcoal roasted sweet potatoes.

I'll take that butter off.

What I do with this, is I get the monkfish with the hole

I've made before, pipe the stuffing inside, like so.

This has got your sage and everything else in there?

Yep and we just wrap it up alternately over the monkfish.

For a dinner party, you could prepare this in advance

and that's the good thing about it.

The nice thing about this, is you could do it whole on the bone.

The stuffing can be separate.

You don't have to put it inside,

which is a quite nice way of doing it.

What we do is because something like this will take a bit longer

to cook because it is so thick, I poach it instead of roast it

because it will dry out.

This will take about 12 to 15 minutes, then you can rest it.

I don't think you can actually overcook it when you do it like this.

When that's tied, that goes into the water there.

-Then you poach that for how long?

-15 minutes.

-15 minutes? Right.

These are my sprouts.

You've made that looks so easy, the whole poaching thing.

-I've had nightmares with clingfilm.

-Check these sprouts out.

They've gone green.

-I think we've been conned there.

-We've been robbed.

They're all right though. Look at that.

A little bit of green.

Fry these off.

This one here's been poached for 15 minutes

and then it's been rested for about five in water.

Make sure you keep all the juices

because that's all the flavour in there.

We'll put that into the reduction. That's pure fish stock flavour there.

-I'll move that out the way for you.

-What we do is...

We'll finish this off. At this stage, it looks a bit anaemic, really.

What we do is, get it into the pan.

Pan on there. Cranberries can go in.

Then a bit of sugar you want in there as well?

In there. That just counterbalances the acidity.

Then we'll just put the monkfish into the pan there.

-Just browning that off, yeah?

-Yep.

-A little bit of butter.

Just A small amount of butter. A small amount(!)

-A little bit more. Why not?

-Never shy about the butter.

-So in here, you just want the chestnuts in here?

-Chestnuts into there as well.

If you did it on the bone, would you roast it in the oven instead of

-in the pan?

-Yeah, I would do.

A low heat. About 160. You can do exactly the same thing.

It's quite nice for family-style dining to do it that way.

-Monkfish carves off the bone really nicely.

-Beautiful.

Completely different texture. Completely different.

A bit of sage to go into the sauce at the end.

Sage can be quite strong, so you only want a small amount of it.

Yeah. You don't need too much for this.

OK.

Lovely.

-That's there ready when you are.

-Get a bit of colour on there.

I'll colour that up and you can plate that up.

A bit of black pepper, I think.

-There you go.

-Lovely.

Very festive looking.

I can't wait! I'm starving. Smells gorgeous.

Monkfish for breakfast.

Right. And these cranberries just starting to wilt down a little bit.

Take the edge off them, really.

Lift that up and then you can carve that up.

-Do you want this in there?

-Yes, please.

-The whole lot in there?

-Yep.

That's the juices and everything else.

A bit of seasoning and we're ready when you are.

What we do is just carve the monkfish.

What is it about chefs and turkey? Not many people like it, do they?

No. It's not a big... I don't know.

It's the dryness that puts you off.

-Yeah, the lack of moisture.

-Lack of moisture.

Then we've got... I'll finish it off with our sauce.

The cranberries.

So you've got all that lovely flavour,

the juices that have come out from when it's been poached as well.

Then we'll finish it off with a little bit of sage.

-Remind us what that is again.

-I've got my roasted monkfish

with stuffing and then all the Christmas trimmings.

Easy as that.

Then cos it's you, I would put that on there to match your jumper.

-Lovely. Nice garnish.

-Nice garnish. There you go. Dive into that.

-You've all been wanting to have a taste.

-Can't wait.

-Dive in.

-Tell us what you think. That's the right fish to do that with, monkfish, isn't it?

-Definitely.

-A meaty sort of fish.

-So lovely.

-Often red goes well with red wine, bacon, that kind of thing.

-It can handle it.

-Dive in.

-Good?

-It's delicious.

-The boy's a genius.

-I want to eat it all!

-You're not going to get any, guys.

Where on earth did he get that jumper from?

A delicious recipe though from Nathan for this time of year.

Coming up, I'll be cooking a fantastic lobster dish

with brussels sprouts for Warren Brown

after Rick Stein takes a boat trip from Cambodia to Vietnam.

Hello.

-It's a bit steep.

-Hello, Rick. Benoit. Nice to meet you.

-Very nice to meet you.

-Welcome on board.

-Let me introduce our captain.

-Very nice to me you.

And my wife who is also the person who organises

all the services on board.

-Welcome on board.

-Thank you.

And last but not least, our chef.

-Most important!

-Most important.

It's really nice the way people all over the world on rivers,

or anywhere on boats, wave to each other.

It's something about communication.

I think it's really on boats you just generally feel happy.

I know I do.

It didn't take long to reach the Vietnamese border

which is marked by a South Vietnamese gunship left over from the war.

While Benoit and his wife called in for the paperwork to be checked,

the chef made lunch with freshwater prawns and ripe mango,

a brilliant combination.

The prawns are tossed into fried onions and garlic

and almost immediately turn pink.

These are river prawns and everyone I know is worried

about the proliferation of prawn farms along the banks of the Mekong.

The chef has seasoned the dish with salt, pepper and lime juice

and he thickens it with a spoonful of cornflour.

And then in goes the mango.

I love the combination of mango and prawns.

The sight of this is making my mouth water

and I suspect it's making yours too.

I'm on the mighty Mekong River in Vietnam

and almost instantly crossing the border from Cambodia,

I can sense a difference between the two countries.

Vietnam is more populated.

The riverbanks are crowded with houses.

But just over 30 years ago, this was probably one of the most

dangerous places to be, reminiscent of that film Apocalypse Now.

But today it's full of life, people fishing, bathing and farming,

because the Mekong is not just a highway,

it's the source of everyone's livelihood.

The Mekong rises in Tibet, flows through Yunnan Province in China,

Laos, Thailand, Cambodia to Vietnam

and then into the South China Sea.

There's always water hyacinths flowing downstream

and they help purify the river

as well as being harvested for fertiliser.

We've just turned off the main Mekong River into this canal

and then we're going to join a smaller river called the Bassac

which is the name of the boat as well.

But it's so densely populated now and this is really interesting.

All those little huts there, or most of them,

have actually got fish pens under it.

It's awful but most of one's familiarity

with this part of the world comes from war films.

I was thinking of The Deer Hunter in that respect.

Just looking over there at those television aerials,

it looks like there're saplings coming out from above the palms.

SHOUTING There seems to be some sort of a row going on over there.

Oh, no. They're shouting at me. Hello!

It might have been Mekong whisky maybe.

In just a few hours, I've lost count of the number of fish farms,

these floating shacks that line the Mekong's banks.

I was interested to have a look inside one

so my guide took me to a friend of hers to have a look.

What sort of fish are we going to see today?

-On this farm, we can find tilapia.

-Tilapia?

-Yes.

In supermarkets in England, there's fillets of Vietnamese fish.

They call it Vietnamese cobbler fish. Do you know what that means?

-I'm not sure.

-I'm blown if I know what it means!

I've never heard of a cobbler fish.

'What you've got to remember is that these are not just farms,

'they're people's homes too. A bit like the farms in the Alps, really,

'where the cattle live downstairs and the family live above.'

Everyone seems to have a couple of dogs.

I imagine there's quite a bit of fish rustling going on.

-Ah-ha. What do you call them?

-This fish we call ca chim.

Ca chim.

-Ca chim?

-Yes, ca chim. It means the fish of bird.

-Fish of...?

-Bird. Like a bird.

-Bird? Bird fish, yes.

How big does that grow to?

-About 600 grams.

-600 grams?

-Yes.

-That's a really nice fish.

-Yes.

Smells good. So how would you cook this?

-Here we like very much the fish cooked with tomato sauce.

-Tomato?

Yes. And sometimes we fry it with some lemongrass and chilli.

-Ah-ha.

-Yes.

-Deep fry or just in a shallow pan?

-Deep fry. And serve with fish sauce.

-Oh, yeah. I like that way.

-So the skin's a bit crisp.

-Yes.

I like the way they cook fish out here. They sort of hard fry it.

This is a great sauce made with garlic, shallots, diced chilli,

finely-chopped lemongrass and I'm using tinned tomatoes

which is what I was told to use.

After all, when in Vietnam, do as the Vietnamese.

And now plenty of fish sauce,

the sauce that glues everything together in South-East Asia.

And also, funnily enough when we were filming in a fish sauce factory

in Cambodia, I actually tasted the fish sauce

that came out of the barrel, the fermenting barrel,

and all of the crew were saying, "Don't touch that! Don't touch that!"

And it was the clearest, purist, sweetest taste I've ever had.

So there we go. Now some palm sugar.

You can use brown sugar for this, light brown sugar.

But I love the taste of palm sugar. Of course, it's more authentic.

So there we are. Palm sugar. And now some lime leaves.

Kaffir lime leaves. Just a couple. Thinly shredded.

Like that. Easiest sauce in the world to make.

Some lime juice. Don't bother with getting a squeezer.

Rely on your thumbs.

And now some slaked cornflour.

That's cornflour slaked with a bit of water

just to thicken it up a little bit.

Just add that.

Just let that cook out.

Finally, and most importantly, a little taste.

Honestly, I just...

It just always beguiles me, I suppose,

how easy it is to make things taste nice in the Far East,

simply because the mixture of sugar, lime,

fish sauce, all those things together, and chilli, of course,

just creates this absolutely moreish taste.

Good. That's done. Let's rock on and do the fish.

Strangely, I couldn't get bird fish in Padstow so I'm using bass.

As you can see, the tail's still sticking out a bit.

I'm using a wok because that's what they use over there.

You might be better off with a very large frying pan.

I don't have one quite as large as this, so I quite like cooking

in a wok cos it looks right. But just be so careful with it.

You know, an open plan like that and a gas flame and lots of hot oil...

Dangerous stuff.

On the whole, if you're cooking on a four-ring burner or a five

or a six, keep it at the back.

I'm crazy for a gizmo. Trouble is I keep losing them. Not hot enough yet.

It needs to be about 60 degrees centigrade.

Actually, for a fish this size, if you fry it until the skin is crispy,

it's going to be about right in the centre.

Now you simply nap it with this zingy tomato sauce.

All you need is some steamed rice and an ice cold beer.

I quite like serving a whole fish like this

with everyone helping themselves.

And you know what? I really like eating fish with chopsticks.

It makes you look for every morsel.

Some fantastic, great, Far Eastern flavours from Rick there.

The furthest east I get these days, and this week, was Norfolk.

I was there last week. I did stop at Morston Hall

famous for being Galton Blackiston's place.

Absolutely amazing meal I had.

One of the best meals I've ever had in my life

and this is one of the dishes. It's not mine. It's one of his recipes.

It was brilliant and it's basically lobster in this bisque

with brussel sprouts. Now, it sounds weird

and you're looking at me weird, Mr Nick Nairn. But it was one of the best meals I've ever had.

I was there with Michel Roux Sr. It was just incredible.

So, cooked lobster. Running through the ingredients, we've got onion, carrot

and I'm going to make a bisque out of the shells from the lobster.

So first I want to chop up... because the actual sauce is made from the shells.

There's loads of flavour in the shells. Trust me.

-You were a chef at one point, weren't you?

-I was actually, yes.

-How many stars did you have?

-Only one.

-OK. Cos I used to have

five stars at quite a well-known...fast food restaurant.

Is that the one with the arches?

-Does that constitute being a chef?

-It's beating him in terms of stars.

Exactly.

But it wasn't food in your blood when you were a young kid,

it was Thai boxing. Tell us about that.

-You've got to be rock-hard. That's not boxing.

-Apparently.

Yeah. I'm getting into everything by accident, I think.

A mate of mine said, "I'm going Thai boxing. Do you fancy coming?" I was like, "All right."

-And how old were you then?

-15.

-15.

-You ended up being world champion twice.

-Yeah.

-I just blagged it, I think.

-Blagged it?! How do you...?

How do you blag a world title?

I wasn't particularly good at any sport and I thought, I'm not too bad at this.

I started training and was British champion, this, that and the other.

Got a phone call one day saying, "We've got a fight for you." I went, "Oh, right." "In Italy."

"I was like, holiday! "You're fighting the current world champion."

Oh, all right. I went over there, it was like a Rocky film.

I should have lost. He was much more experienced.

I went out there and won it, the week after my 21st birthday.

-You were world champion?

-Yeah. Bit weird.

15-year-old kid... I remember I was just perfecting

the art of my Star Wars X-Wing Fighter destroying

my sister's My Little Pony display.

-Unbelievable, when you were 15...

-Kept me off the streets.

It certainly did.

So how do you go from being kick-boxing world champion

-to acting?

-Again, I think completely by accident.

Another mate of mine, not the same mate...

That'd be great if it was the same. "Go and do Thai boxing.

-"Right. You've done that. Go and do acting."

-He wasn't your mate when you became world champion!

I did a little bit of extra work randomly and was like, hang on.

I saw behind the scenes and saw all the many people...

There's loads of people here. No-one can see these here.

-Then I started an acting class...

-You're ruining the illusion.

There's only three of us here.

I think that was it, the illusion was spoiled for me.

I was like, hang on.

Started an acting class in Manchester, just one day a week.

Again, I wasn't going to go this particular day and then decided to go

and the casting director David Shaw in Manchester just went,

"Get him back here. What are you doing tomorrow?" I was like, "Nothing."

"Right. Come to this audition."

So I had a couple of auditions and got a part in Shameless

and that was my first proper job.

I have to say, great, great programme, Shameless.

-It's going on and on and on.

-It was my first thing

six, seven years ago and it's still going now.

-All the girls are nodding there.

-Yeah, yeah.

-It is fantastic.

From there, really, you went on to Hollyoaks.

Yeah, I was at uni and then I did a six-month stint on that.

Again, fantastic. A great learning experience.

That was my first long-term job.

The bit that I remember is with Stephen Graham

and James Nesbitt when you did Occupation.

I thought it was just fabulous, fabulous.

I think that was the best thing I'd done at that point.

-That was Occupation.

-Yeah, fantastic.

One of those things where I was working and enjoying it

and then I read that script and for the first time

I was crying my eyes out reading it.

Anybody who hadn't seen it, it's based on what happens after...

Sort of three soldiers, come back from Iraq,

and then their journey afterwards,

They all return for different reasons

and it follows them over a three-parter.

But that was an absolutely fantastic experience.

Shot in Belfast and Morocco.

That was fantastic, absolutely fantastic.

Just going to recap this, because you can do this at home tonight.

Yes, I've got a lobster in the fridge!

Take the shells, I've got tomatoes, onions, garlic, carrots,

you can roast off the shells if you want - haven't got time for that - tomato puree.

In we go, with the brandy. Tip the brandy in.

Tilt the pan, flame it.

Bit of white wine.

Goes in. Get some chicken stock. There you go.

And you bring this to the boil, cook this for about half an hour.

Blend the entire lot and reduce it down.

You end up with a bisque, a sauce made purely from the shells.

We've done it on the show before. You put it in a food blender,

pass it through a sieve and you end up with this fantastic sauce.

Cook the sprouts properly -

these are not al dente, these are properly cooked.

Then I'm going to grab my lobster and warm it through with butter and water.

So, from Occupation - you must have learned a lot from doing that,

which enables you to do other stuff that you're doing at the moment

because, Accused, you're in Luther and stuff like that.

I think I'm going to get found out soon. "Who's let him in here?"!

Stuff's going really well at the minute, yeah.

Luther was on last year, but you started filming it already?

Yes, earlier this year. We're doing the second series at the moment. That's going really well.

You play the same character? That policeman?

Yes. Demoted at the start of it but, yes, Detective Sergeant.

Who'd have thought it? Detective Sergeant!

Detective Sergeant Cantcook!

Hilarious - you mentioned Single File there, and there was a scene in that

where he's cooking, and he's giving it the big King of the Wok,

and everyone's laughing, "but you can't cook, what are you doing?"

But, for that day, I could cook, and I was the King of the Wok!

-King of the wok!

-Yeah.

And then, tell us about Accused, because this is going to be great.

Any fans of, in particular, drama on the BBC, this is a new one.

It's been on every Monday, the past few weeks.

Jimmy McGovern is one of the best writers going today in television.

Basically, the premise is that you see someone at the start,

about to be sentenced, going into court,

and then it flashes back and tells you how they got there.

It's just absolutely fantastic.

Christopher Eccleston, Juliet Stevenson, Peter Capaldi,

Andy Serkis, the cast has been tremendous.

And this is a different cast per programme?

Yes, it's a completely different story each week.

Marc Warren's is this week, and ours is next week,

Naomi Harris and myself is the last one

on the 20th December.

20th December! Get that in. Do you know what time?

-9 o'clock, BBC1.

-Got it!

-I've heard!

But it's just great, I've watched all the others

and it's just sort of fantastic drama that I like to watch.

-Yeah.

-And I've sort of blagged into one, as well.

-You certainly have.

You have done extremely well. There you go.

I'm not going to argue with you, because you can still pack a punch.

We've got here, these are our Brussels sprouts. Black pepper.

-Touch of black pepper.

-I thought the sprouts was on the bad list.

Galton will be watching.

We're going to put this in a little pile on the plate like that.

And you've got to properly cook the Brussels sprouts as well.

We've got our lobster, which I just poached through.

A lot of cooking, it's down to the equipment in your kitchen,

you need to have everything.

Thanks for that, yeah(!)

I got really excited. I bought my first Pyrex jug the other week.

And I got really excited, I was like, "Hey, I got a Pyrex jug."

"You're 32, you should have had one of them years ago."

Well, hopefully, have a go at this.

Just a bit of cream and touch of butter to the bisque, bit of salt and pepper.

I'm not sure which hand to hold my knife and fork in.

Dive into that bit, there you go. Tell us what you think of that.

-That's beautiful.

-It is.

Who says Brussels sprouts can't be classy?

So, if you want to cook anything from the show,

you can find all today's recipes on our website,

bbc.co.uk/recipes

Now, were not live today. We're looking back

at some of the classic clips from the Saturday Kitchen archives.

And here's an outstanding recipe from one of my heroes, Brian Turner.

He may be centuries older than me, but the man's still got it.

I tell you what. I wanted this for the Christmas special,

you were the one that I wanted, and I wanted Michel Roux.

No, I'm not joking because, I worked with you when I was, what, 11?

I thought you were slightly younger, but yes.

-Probably about nine, I think. Nine years old!

-Yes, yes.

And, some of those dishes are still on the menu.

-And I'm getting them right!

-What's on the menu today, then?

Well, we've got duck. Let me get the pan on here on the go.

And let's kick off. If you could chop some lardons,

I need you to put the giblets, never throw the giblets away.

Get them into the stock, so we can just make it nice and strong.

So, the idea is that this is a dish which is a little bit of work

to kick off with and then, hopefully, at the back end, it's very easy to

put together and it's a question of mise en place, organising your time.

Now, this is the dry-cured bacon, but of course,

you can just use dry-cured, streaky bacon...

The nice thing about this is that we're doing it in larger pieces,

instead of just taking bacon and just chopping it up,

so we get some really good flavour. I've got some button onions there.

-You can buy the pancetta already done like this, can't you?

-Listen.

Pancetta is not British. You can buy good, British bacon...

You forget that! I know why you've got us two on today,

because the French and the British are having arguments in government...

we'll sort it out between the two of us, matey.

If you can put that into that, I would be very grateful. Thank you.

So, the duck is lovely, it's been dry-plucked.

You want one with a dry skin and I'm going to take out

this bit of fat at the end here. And just to make it a bit prettier...

People talk about Aylesbury.

But there isn't much Aylesbury duck out there.

There's only one person, as I understand it,

now does Aylesbury duck. Up in Aylesbury.

And, did you know that originally,

Aylesbury ducks kept to that part of the world.

They used to live inside the cottages of the farm workers.

They had little beds for them on the windowsills.

-This was when he was younger!

-No, I'm sure you're right, Brian.

They used to do the same in France, as well.

It makes sense. Animals used to live in a house.

Exactly. Nice and warm, and look after them, wonderful flavours.

OK, so I'm going to take these out now,

so I want to leave a bit of colour in there, get them going,

-and you'll notice that...

-Can I just check this?

All the giblets you got, you put the parson's nose in there.

And use that bought-in stock?

Bought-in stock is great. Bit of chicken stock.

You don't need to start looking in the supermarkets to find duck stock.

Chicken stock works just as well.

But I think the trick here is, we don't have all that much time.

What I would like to do, if I was you, at home, you need to try

and render some of this fat down and get a really nice colour,

so get the duck in there. Sear it so it's got a really nice colour.

So that we actually get it caramelised on the outside -

bags of flavour. What's that for? Of course, yes, yes, yes.

-I like to do that once I'd sealed it.

-No, you don't!

LAUGHTER

I love your story!

The thing I want to show you now, of course, is,

we prick this with a fork, just to get rid of that excess fat.

Because duck fat is lovely,

and if you've got time to get the fat coming out here,

keep it for the roast potatoes, but if you haven't, don't worry about it.

So, having done all that now...

You can buy it already done now, goose fat and duck fat.

Rub a bit of salt in there as well, huh?

And what I was going to say about the lardons,

we haven't actually cooked them in water to get the salt out.

So, just remember that.

When you taste the sauce, you'll know what it's like.

OK, we've got some stock here that we prepped earlier.

So, how long would you cook that for with the giblets in?

20 minutes. You don't want to overdo it.

And then, pour it on, just stand back a little bit, be very careful.

I've turned the heat off...

We can't see him! It's a piece of dodge!

Someone rush down and change the duck

whilst I've got the screen up there.

Now, you have to ask for the giblets nowadays, don't you?

You do and, in fact, the liver, if you've got enough,

don't use the liver in there, I'll put that in there, that's good.

I'm going to put that underneath here.

And now, I'm going to put this in the oven. That's the secret.

Now, we can stop panicking. And, when you're cooking at home,

because you've got bags of time, in the foil there about 150-160 degrees,

that one was about 2.5 kilos. It will take up to three hours to cook.

Halfway through, take the top off, baste it.

There's going to be a lot of people cooking goose this Christmas.

Would you cook it exactly the same way?

It's the long, slow cooking, particularly with wild duck as well.

The secret, really, is, at Christmas,

the last thing you want to do is produce a dish which challenges you.

So really, you just, nice and easy. Don't worry about it.

And they are meats which can be eaten well done,

falling off the bone, like the confit.

Careful, there, chef. OK. Right, so, what I've done,

I've taken it out after two-and-a-half, three hours,

and I've got my gravy over here, my sauce I'm going to use in a minute.

But what's quite important is that you keep the duck

and let it rest for a while, a good 20 minutes, OK?

A lot of people with duck would check to see whether it's cooked

by just prodding it, see whether the juices run clear,

but, because we cooked it for a long time, is going to be...

These, what we do, this garnish here, 15 minutes from the end,

it goes into the pan in the oven, OK?

So you put these in, 15 minutes before it's cooked.

Let them cook for 15 minutes together. Then you take the duck out,

and now I've got everything in here, just to reduce. Happy with that?

Yes, I'm happy with that. If you have any questions, for either me,

Brian or Michel, you can call this number, 08716 41 41 41

Calls cost 10p a minute from a BT landline.

Mobiles and other networks may vary.

You can put your questions to us later. You'll find Brian's recipe,

along with all the other studio recipes on bbc.co.uk/saturdaykitchen

Now, what we're going to do is just finish this sauce off with peas, chopped herbs and some lettuce.

Now, peas and lettuce, for some very strange reason,

sort of became known classically as "a la Francaise".

But, if you read, you can't read, so you be quiet, OK?

If you read the old history books...

They have a bit of a history, these two!

You've got your glasses on, can you hear now?! Good, OK!

If you read the history books, it will tell you that peas with duck

was classic British, except they weren't frozen peas in those days.

-That was the start of your career, wasn't it? Frozen peas.

-Absolutely, that's right, yes.

It was the start of his career as well!

-Patsy did the frozen pea advert.

-Did you really?

It wasn't... My first job was The Great Gatsby.

I played Mia Farrow's daughter in that and then,

after that film, I got the ad for Bird's Eye.

-Am I allowed to say that?

-There are other peas available!

LAUGHTER

I don't know what else is out there, but, there you go!

When the peas go... HE MAKES POPPING SOUND That's the one? Wonderful!

I was under contract to "them", I won't say who, for about 10 years.

What was interesting about the commercials was that

Tony Scott and Adrian Lyne, who went on to do Indecent Proposal,

they directed all the commercials

and then went over to the States and became big movie directors. Alan Parker did one.

You're doing it all wrong, Brian!

Right, OK, so, to remind you, we put those in there,

15 minutes before it ends, so I've got this in here.

I've now put the peas in here.

I'm about to put the herbs in, which you've nicely chopped.

-Which are sage, parsley and mint.

-Sage, parsley, mint. Just smell them. I have to say,

-they do smell...

-Sage, parsley and mint.

-There you go, you see?

You've remembered all that, that's good.

Can you just cut them into thin strips for me, please?

You never stop talking and you never stop working.

Nothing has changed.

-It smells good?

-It smells like Christmas.

ALL TALK AT ONCE

Thank you.

-That's not the food, it's the Christmas tree!

-Just... Excuse me!

It's not even a real Christmas tree, what are you talking about?

So, everything comes together here, but because the name's Turner

and I was taught to cook by the French, in the French style,

bags of butter in there, just to finish off.

That's why I keep inviting you back.

I tell you, you're looking trim, these days. How do you do that?

-Don't answer that!

-No!

-OK, look, I've got the leg here.

We'll get four nice portions out of this.

So all we do is cut that in half, there, so a bit of thigh there,

and then just going to take this bit off the end.

The bone's fine...

-says he.

-You're going to need to do two plates.

-Did you remove the wishbone?

-No, I didn't, Chef.

-Just want to know.

-You only know that because I told you in rehearsal

that I'm not going to do it, purely and simply because

it's too much fussy work. You can get away without it.

For you, it is!

-Do you want the lettuce in?

-Lettuce in at the last minute, Chef.

-Love it!

Who's that person over there? I'm sure I've seen him somewhere before!

-Have you tasted that, Chef?

-We were there, ready.

Did you taste it, Chef? I just want to make sure the seasoning's spot on.

-Bit more.

-There, you see?

I could smell it needed more salt.

Here we go, look.

We've got onions, we've got lardons, we've got peas,

we've got lettuce, we've got a really nice...

colour on there. Let me wipe that down, Chef.

While you tell us what that is, I'll finish off this.

That is English duck, cooked a la English,

with peas and lettuce.

-Lovely!

-Quite topical, as well at the moment. There you go.

What a great dish for Christmas that would be. There you go.

You get to dive into this.

Duck for breakfast, there you go.

-And while we've got extra people, you've got an extra plate.

-Lovely.

Thank you, that's for me.

ALL TALK AT ONCE

-Dive into that. It's not all for you, Emily.

-Oh, really?

-Dive in.

-Are we sharing one?

-No, go on, get in.

The secret of this show is it's basically every man for themselves.

-Otherwise, it's...

-And every woman.

-Exactly.

-Dive into that.

-Don't spill it down your front, will you?

-Like I said, goose exactly the same way?

-Exactly right, yeah, yeah.

-You could do that with chicken as well.

-Chicken would be lovely.

-Bags of flavour in there.

-Happy with that?

You know, I can taste the mint. It's delicious.

-That's because you put it in at the last minute so the flavours don't die.

-There you go, happy.

Everybody's happy all round.

A true master at work. That has to be one of the best duck recipes we've ever had on the show.

Now, it's time for Sophie Dahl to share with us some of her favourite recipes.

# She's like a little bird

# She flies from A to B

# To see what she can see

# She's far away from me... #

What is it, this life If full of care, we have no time to stand and stare

No time to stand beneath the boughs and stare as long as sheep or cows

No time to see when woods we pass

Where squirrels hide their nuts and grass

No time to see in broad daylight

Streams full of stars like stars at night

A poor life, this, if, full of care

We have no time to stand and stare.

# Now we are free

# Now we are free. #

# There'll be sun, sun, sun

# All over our bodies

# And sun, sun, sun

# All down our necks and there'll be sun, sun, sun... #

One of the best lunches I ever had was on board a boat in Greece when I was about 15.

There was the captain of the boat and his two sons and then their granny,

who was this enormous regal woman.

And at lunchtime she suddenly pulled off her dress,

dove off the boat, into the sea,

and she kind of came up holding an enormous squid,

cut it up, a bit of lemon, olive oil, salt and pepper, and that was lunch.

And it was utterly, utterly magical.

So in honour of her I'm going to make a calamari salad with a lime and coriander dressing.

Start with the squid. I'm going to make fat rings of it.

With any seafood, the fresher, fresher, the better.

One of the things I love about Greece is the simplicity of the food.

I suppose it's the faith in the ingredients - that's the thing that I totally admire.

So, I'll just pop this to the side.

Next, the dressing. Start with a handful of coriander.

Coriander, not a very Greek ingredient,

but this is an inspired-by salad.

Half a clove of garlic.

And a handful of basil.

Put the juice of one lime into the dressing.

Four tablespoons of extra virgin olive oil.

The brilliant thing about this dressing is, it doesn't have to be used just for salads.

You could actually use it almost as a salsa verde for fish.

So a lovely piece of grilled fish with some of this spooned on top.

Use it with chicken. It's far reaching.

Delicious.

Next, I'm going to take one yellow pepper, one red pepper.

And I'm basically going to quarter them.

Searing hot pan.

Beautiful chicory. What I love about it in this salad is its bitterness.

So you've got the sweetness of the peppers.

The bitterness of the chicory. and then that kind of salty crunchiness of the squid.

Season the squid.

A bit of pepper. Just coat it in olive oil.

Into the hot pan.

And the thing I totally love is that raw, in death,

they look rather sort of limp and fragile, and suddenly you cook them

and they, boom, come to life again. They're sort of puffed up.

# Under the sea

# Under the sea

# Darling, it's better down where it's wetter, take it from me. #

To avoid that rubbery, chewy thing,

you just want to cook it on a very high heat for a short time.

Just roughly chop the peppers.

I think it's this great myth, when I was modelling,

I think people think, oh how brilliant and glamorous and exotic,

and you get to see all these wonderful places, but...

Really you see airport, studio, hotel room.

which is not to sound ungrateful in any way,

but I'm very keen on travelling.

I love long flights, because I like that no-one can ring you,

I like that you have your films in a little contained space.

And I, at those moments, quite like plane food.

Often I've been places where the sort of joy should have been the place itself.

But actually the thing I've liked most has been the flight there.

So I'm going to dress this.

The total joy of this is that you can be sitting in England, it can be raining outside,

and this will summon those moments of sea in your hair, lapping waves.

This is to plunge me back onto that boat, aged 15.

# Go honey, go

# Into the ocean

# Go honey, go

# Into the great beyond. #

There's one place in the world that if I could escape to, I would in a heartbeat.

India.

So in the theme of transporting yourself, I've come to this shop

to find a beautiful piece of fabric to dress my table.

It's going to be my Indian tribute tablecloth.

I first went to India when I was about ten.

And it was so the antithesis of anything that I knew.

You know, I'd sort of went to this strict little school in my uniform and everything was grey.

And suddenly I was in this place that was just colour everywhere.

There's an elephant wandering down the road.

There's cows in and out of shops.

It was just a sensory assault but in the best, best possible way.

And it sort of threw my little grey English world upside down.

These oranges and pinks remind me of Daipur, of Rajasthan.

It's amazing with fabric how just a pattern or a bright colour

can, just like that - boom - take you somewhere else.

This - this is going to be the one that transports me.

It's like a mermaid's tail.

# Aeroplanes do nothing for me

# All I do is see you

# When I'm up and away. #

Before me I've got the ingredients for an Indian feast.

This is the thing that's going to alight your Sunday night.

It's going to get you going for Monday.

I'm going to make a dhal -

a Dahl's dhal - with some lemon basmati rice,

sweet potatoes, griddled onions and spices.

I've parboiled some sweet potatoes, splash of vegetable oil in the tray.

This is a jolly, uplifting... orange-themed supper.

A little seasoning and they're going to go into the oven for half an hour.

The next step - the dhal.

I've got 500 grams of lentils, 1.5 litres of water...

In they go.

Two bay leaves.

A hint of turmeric.

And this, this mysterious...

..and quite pungent spice.

It's asafoetida made from the root of fennel.

It smells like death but some magic happens when it cooks,

so just a pinch of that in there.

Lentils - 15 minutes.

And next, the rice.

For years and years and years I have made awful, embarrassing rice,

but the trick with rice...

First of all, you want to wash your rice.

Wash it and wash it and wash it

and you want to see the water that's coming out clear.

No starch because it's the starch that gets very sticky and glutinous.

You don't want that. Controversially, the rice goes into cold water.

Basically two parts rice to three parts water.

That's the formula with this.

Big knob of butter. Cinnamon.

Star anise.

And I'm going to add some threads of saffron

which are going to give it a beautiful colour

to go with my orange theme.

A few cardamom pods, I love cardamom, it's utterly exotic.

This is the one rice formula that has really worked for me

so I'm sticking with it cos I've had too many rice-related disasters.

As soon as it's reached a rolling boil, going to put some foil on it.

And then you don't touch it, you don't touch it for ten minutes.

You have to trust it's going to do the right thing.

What I'm going to do now is get on with the garam masala.

Garam masala is a base spice mix.

You can totally make it your own, so...

You can put it on the sweeter side with some cinnamon and some cardamom

or it can get really spicy with some mustard and cumin.

You can...really have fun with it.

I'm going to start with some cloves...

I like quite a lot of cinnamon in mine

cos it works really well with the lentils.

A teaspoon of mustard seeds, some cumin seeds...

Coriander seeds...

This is my favourite thing which is cardamom.

Dusky, perfumed, foreign and... exotic.

The fun bit is the prehistoric pulverising bit.

You could buy a ready-made garam masala mix

but as with all spices, they are infinitely better

when they're fresher and that's where the real flavour comes from.

You grind all those spices down until you've got a powder.

It can be as fine as you like but I quite like a bit of roughness in it.

Next, I've got some sliced onion.

In that goes and I want to cook the onions until they've got golden-brown...

Add the garam masala... Couple of teaspoons.

And as soon as it hits the pan

it totally releases that original flavour,

so the kitchen is filled up with...

It's like a sweet, musky punch.

To the garam masala onions I'm going to add some ginger,

some garlic...

Some red chilli.

I'm thinking that the lentils are pretty nearly done.

I might give them a little taste.

I'd say another few minutes for the lentils and then they're done.

I'm going to add some spinach,

so it's suddenly not just an orange supper.

And what's brilliant about this is the heat of the lentils

will cook the spinach, it's basically going to wilt in the lentils.

I've eaten a lot of dhal. In fact, I ate dhal every day.

Twice a day for nearly three months

because I ended up in Mumbai making a Bollywood film -

sort of the beginning and the end of my acting career.

Not very good! SHE LAUGHS

If I could write down a list of what would be hellish for me,

it would probably begin with having to do a choreographed dance

whilst lip-syncing in Hindi.

Good old dhal, it was my faithful friend in India.

Next...sweet potatoes.

This is exactly what I wanted to happen.

They're burnished, sweet, treacly things.

And they're now going to get a good coating with the onions,

the chilli, the garlic, the garam masala.

Lovely. So now for the moment of truth...

Ah-ha! The rice recipe has served us well.

Nothing gelatinous, separate grains

and you've got this beautiful implosion of the saffron into it, it's kind of stained it.

I'm always nervous that my rice is going to fail horribly,

so whenever it works I feel a kind of big sense of achievement.

I'm going to add to the rice some lemon...

A bit of lemon zest.

Here are the lentils with spinach.

On top of those...

The grizzled sweet potato onion mix.

Coriander.

So much colour, so much texture, so much good stuff going on.

Dive in.

Penetrate the Moghul fortress.

So India, so transporting...

I could almost have my bells on my fingers

and be lip-syncing in Hindi to you now.

But I'm not going to cos I'm quite happy to be at home.

The real joy about travel and adventure is it's inexhaustible.

As much as you travel, as far as you go,

there will always be food you haven't tried,

spices you've never heard of,

it just goes on and on and on and on.

Sophie will be back next week with more home-cooked treats.

We're not cooking live in the studio today,

instead we're bringing you some of the mouth-watering delights from the Saturday Kitchen archives.

Still to come on today's Best Bites...

We let the Hairy Bikers loose at the hobs in a Saturday Kitchen omelette challenge.

Rick Stein shows us exactly how to cook Asian-style crab.

It's stir-fried with black beans, curry leaves,

ginger and spring onions, and we serve it to Len Goodman

who doesn't want to get his fingers dirty.

And Harry Hill gets to taste his Food Heaven or Food Hell.

Will he get Food Heaven -

peanut-crusted chicken with buttery mash?

Or Food Hell -

seared tuna marinated in yuzu juice with soy and radish salad?

You can see exactly what happens at the end of today's show

and believe you me, you don't want to miss it.

Atul Kochhar's unique way of cooking has brought a smile to people all over the world

and if you're looking for an Indian twist on venison

then you'd better stay watching.

What are we cooking, mate?

We're cooking pan-seared venison and I'll be serving that with...

-Don't laugh at me - parsnip chips...

-Don't laugh?

-And apple and pear chutney.

-All right, lovely.

First of all, run through the ingredients.

We've got obviously, venison.

Venison, which I've rolled in so that it retains the shape.

You can freeze it and take it out just before you cook it.

For apple and pear chutney I'm using pear, apple,

and the spices are cinnamon, star anise, black pepper,

cloves, bay leaf,

brown sugar, ginger, onion, cider vinegar and a bit of water.

This is cooked chutney? You can do a cold one as well, can't you?

Yeah, you can do a raw chutney.

-Just chop it up and mix everything together.

-Obviously for our...

We've got our parsnips.

You've got parsnips which you will deep-fry for me. Just peel it, James.

I'll get on with those! That's with mustard?

Yeah, to coat the parsnips I want spicy honey,

so we'll heat the honey...

A bit of ginger in there and spices,

which will be black and white sesame seed and coriander seed.

-This is for your glazing?

-That's for my glazing.

First things first, probably going to get on with our chutney.

I'll get on with our parsnip crisps.

Once you've done that, can you just chop me that also, please?

You've started already! Started already!

These parsnip chips are chips, they're not crisps

like people would think -

just keep peeling them and deep-frying them.

-Yeah, I need chips.

-Proper chips.

-Proper chips. Yes, absolutely.

In India would you have a similar thing to parsnips or not?

What's the nearest thing to parsnips?

Parsnips are not natural to India

so we use sweet potato there which works absolutely fine.

Otherwise potatoes would do, James.

I've eaten in your restaurant loads of times

and meat's quite an influential part of your menu,

but also in India, veg plays a massive role, doesn't it, really?

Yes, it's a huge country with a huge number of vegetarians in the country.

There's one part in India which is Gujarat.

I think about 95% of people are vegetarian in that part of the world.

It's amazing but people are more vegetarian

not only because of the health reasons -

I think they want to stay more healthy, I hope they're healthy -

also because...

-Religion, innit?

-Religion plays a big role.

While making chutney, James, a lot of people just bung in everything together -

vinegar, water, sugar, salt, spices.

But I like to saute the spices lightly before I add anything else

because oil has got tendency to bring the spices' flavour out.

I think it's a bit too big for me.

Also, do you think with chutneys as well,

do they need to be kept longer

or would you believe that you make less and...?

Some chutneys need maturing...

What you are asking, I think that's what you meant.

Certain chutneys need maturing, especially

if you are making something with root vegetables like onion.

That chutney would need definitely about a week of maturing in my opinion.

Something which is as fresh as mint chutney,

you can use it as you are making it,

or as soon as you've made it.

Apple and pear chutney can also do a bit of maturing.

If you make it a week in advance then you can definitely use it...

a week or two, I'd say, and take it out as and when you need it.

Once you have opened the sterilised jar

make sure you keep the chutney back in the fridge.

Big chutney fan this time of the year?

-Mmm, I love chutney at this time of the year.

-Yeah?

-Yeah.

You make all your own, I take it?

-Yeah. Yep, pretty much.

-She would, you see, she would.

-That's the perfect housewife!

-Ain't I just perfect(?)

-Perfect housewife.

Now, you've been quite a busy man recently...

The one thing that's great about you, even the stories about you...

Stories about me?!

A lot of them I can't say on television,

but some of the things I've been hearing about you,

most people

when they've got aspirations to open their own vineyard,

you go to the south of France, Italy,

you might go to Australia, South Africa...

No, not Atul, you...

Southampton!

-Well...

-Southampton!

..I live in English country and I'm passionate about it.

-Southampton... Chalky soil around there.

-Chalky soil there.

-Not far away from me.

-Not far away from you.

One of the reasons I wanted to get there is you, of course.

-You're right on my patch.

-I just look after James a bit.

The poor boy has been working too hard! So open a restaurant...

That's what I'm planning to do.

I bought that vineyard not for running the vineyard, James,

to be honest, but to be able to open a restaurant in there.

The vineyard will run on its own as a business

because it's doing really well and they are very well-respected wines.

That's great, yeah.

I just thought I'll open a restaurant because there is no restaurant in a vineyard here.

There are lots of vineyards but there's no restaurant in a vineyard here in this country.

But a lot of the French are actually buying plots of land out here

cos of the chalky soil, the climate's getting hotter.

Absolutely, people are thinking that it will get better and better

and I am very positive that it will get better.

-I've got a pan there.

-Thank you, James.

-As well as coming on my patch...

-Yeah.

-..you've gone on her patch as well.

-Whose patch?

-In Ireland.

-Oh!

-Yeah!

-You're taking over there as well!

You've got a whole army after me!

-You're taking over!

-What's happening in Ireland?

In Ireland I'm opening a small restaurant in Dundrum.

It's going to be called Ananda. Ananda means "eternal joy".

It's a beautiful, lovely restaurant.

Not very big. The spices in there are...coriander...

He's changing the subject! Go on, then. Coriander.

Coriander, sesame seed - black sesame seed - white and black.

I'll add some of the...

I'll get on with that thyme. Tell me about this venison as well.

Venison - I've used the roe deer.

This time of the year we get lots of venison in this country,

but I prefer roe deer because it's fantastic.

Venison of old translates to...

It could be wild boar,

it could be rabbit,

it could be anything that's chased in the search of food, I suppose.

It's a generic term in a lot of ways, isn't it?

People just think of venison - it's basically deer, it's not.

Red meat and the red deer, which is not true, actually. Can we swap?

-There we go.

-A little bit of oil, James, from there, please?

There you go. A little bit of oil.

What I'm going to do is just sear the meat

and I like to serve the venison as rare as possible to be honest.

I remember asking Matthew Fort how he would like his venison.

-He said, "Have you shot it?"

-Just walking past the pan!

Why the clingfilm?

Clingfilm is to retain the shape because the filet

is actually quite an absurd shape to be honest.

No matter how much you trim it it just plops down on the plate, it looks very ugly.

Just to make it look nice in a steak shape - it looks really nice like this.

Over here we've got our crisps, which is our parsnips, browned off.

-Oh, you've done a great job, James.

-Thank you.

-Very proud of you.

-Honey... We've got in here the cumin...

-No, not cumin. Coriander.

-The coriander seed.

-Ginger.

Sesame seed - black and white - and lemon thyme.

OK, lemon thyme, there you go.

Throw those in, give them a quick mix around as well. Lovely.

-Chutney, how long would we cook that for?

-Chutneys normally would take...

Depends on the quantity as well, it would take about a good hour

because you want the fruit to just go soft.

Some people prefer to mash the fruit, but I don't.

I like to see the texture of the fruit and be able to peel them.

Now, Charlie, we've got rare venison happening there, have you ever tried venison before?

-I haven't. I'm quite looking forward to it, actually.

-Never tried it?

-Never tried it, no.

-The first time, eh?

The first time for venison.

It's a fantastic cut of meat, it freezes really well.

If you want to buy some, particularly at this time of year,

you buy it and keep it in the freezer.

Absolutely, and especially when you thaw it, you don't need to put any tenderiser to this meat,

it just breaks on its own, it's such a great meat.

-I think I will need...

-D'you want me to mix that together?

What have we got in here? This is the...?

-If you can mix that for me, please, James.

-Mustard?

-Mustard.

-And we need black and white sesame seeds again.

-And honey?

-Honey.

A bit of lemon thyme in there, please. Some leaves.

Are you ever accused...?

I get accused of using too many spices,

so I've just focused on three or four spices today

and just cooked the whole dish with that.

Bit of these?

-Bit of these, yeah.

-Lovely, they've all got mixed in.

There you go, just give this a quick mix.

I suppose this would be wonderful not just with venison

but on top of lamb or something like that?

Can I just cut it open as well? Can I take that back?

-Back on here.

-Back on there.

-Beautifully done.

-Get it over.

-Goes on top.

-On there.

Thank you, James.

So that goes on there and how long do we bake that in the oven?

10 to 15 minutes depending on how much cooking you need.

-I'll leave you to plate up. The crisps are there.

-Thank you, James.

Chutney's there as well.

So, 10, 15 minutes - 400, 200 degrees centigrade?

-Something like that?

-Degrees centigrade, yes. Not Fahrenheit.

And then leave it to rest. We've got...

There you go.

There's chutney. You've got the chutney in the jar.

-I think I'll use the chutney which you have.

-Oh, you want this one?

There you go. You could actually store that one in a jar, which we've got there.

-You can, you can.

-Sterilise the jar, of course.

It's quite important...if you are going to keep it for a long time.

-There you are.

-This chutney looks really nice.

There's your venison.

-Two nice pieces of that.

-Two nice pieces.

-There's your balsamic.

-And a sprig of...

-You're into your thyme, aren't you?

-I love thyme, it's such a beautiful lemon flavour.

-There's your balsamic.

-Can I use...?

You can use that, yeah. It's fresh from Modena in Italy.

-Look at that on the top.

-Come out.

So, Atul, looks fantastic, but remind us what it is again.

It's pan-seared venison with parsnip chips and pear and apple chutney.

It's as easy as that.

-Right... Your first taste of venison.

-Yes.

-Have a seat over here.

-I'm really looking forward to it. It smells lovely.

You get to dive into this.

-The secret is to really rest it as well, isn't it?

-Absolutely.

It tenderises it even more. It should just melt in the mouth.

It's nice and pink. Tell us what you think.

-You like that?

-Mmm.

-First ever time you've tried it?

-For a first time, lovely.

-Would you ever attempt something like that?

You mentioned you are a bit of a keen cook -

steak and chips and all that, but it's kind of...

Atul's version of steak and chips.

Dive in, girls, tell us what you think.

-It's a better version of steak and chips.

-A better version?!

-Oh!

-You haven't tried mine yet!

-I'm sure yours is lovely too.

-Something like that, you'd give that a go at home, I suppose?

-Yeah.

It's something that... Rachel, dive in.

-It's a great Christmas alternative as well.

-And the parsnips...

If you didn't want to use parsnips you could use carrots.

-Carrots would be fantastic.

-Celeriac might work well.

Absolutely.

Nice way of doing the old chips, I like that with the glaze

and the honey and the spices.

-A beautiful flavour.

-Very, very nice.

-Rach?

-Mmm!

-Mmm!

-That's all we're going to get out of Rachel!

Wonderful!

I can't believe that that was Charlie's first taste of venison

and remember that chutney will go great

with your cheeseboard this Christmas.

Now it's time to revisit the Hairy Biker's attempt

and I do mean ATTEMPT at the Saturday Kitchen omelette challenge.

-Been practising?

-No.

-No.

-We've been busy!

You can choose what you like from the ingredients in front of you.

I'll taste to make sure it's omelette and not scrambled eggs.

Let's put the clocks on the screens.

Remember, this is just for you at home. These guys can't see the time.

-Are you ready? Look at them, like poised gazelles.

-Go on!

-Three...

-Like a rabid wombat.

-..Two, one, go!

-DERVLA:

-Oh, my gosh! >

Now the problem is with this, what happens is...

-Aah! I forgot the butter!

-I didn't!

GUESTS LAUGH

I'll put it in now! And hope for the best.

Seasoning. Of course, it doesn't work if it's not seasoned, Mr King.

It's got to be an omelette as well. Make sure it's not sticking.

It's not sticking, its rolled.

I'm not eating Simon's, by the way.

It's amazing, these boys and their omelettes, it's just...

It is, it's like Michelangelo painting the ceiling.

JAMES LAUGHS

-On the plate, on the plate!

-GONG CLASHES

GUESTS APPLAUD

I don't know what you lot are applauding for,