Episode 62

0:00:02 > 0:00:05It's the party season, so I've got some mouth-wateringly festive recipes

0:00:05 > 0:00:07for you on today's Best Bites.

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

0:00:28 > 0:00:31I've got some Saturday Kitchen corkers for you this morning.

0:00:31 > 0:00:34French chef Stephane Reynaud creates a seasonal shellfish starter

0:00:34 > 0:00:37with his scallops, leeks and chestnuts.

0:00:37 > 0:00:39Honorary Welshman Matt Tebbutt joins me at the hobs

0:00:39 > 0:00:42to cook pork an unusual way.

0:00:42 > 0:00:45He oven cooks Gloucester Old Spot in milk with cinnamon and lemon,

0:00:45 > 0:00:47and then serves it with rice.

0:00:47 > 0:00:48Yes, pork in milk.

0:00:48 > 0:00:51It sounds unusual, but it tastes delicious.

0:00:51 > 0:00:53The hugely talented chef Tristan Welch

0:00:53 > 0:00:56cooks a lesser-known but delicious cut of venison.

0:00:56 > 0:00:59He makes casserole with venison shanks,

0:00:59 > 0:01:01and then serves it with roasted winter veg,

0:01:01 > 0:01:04and pears cooked in more butter than I've eaten in my entire life.

0:01:04 > 0:01:07And comedienne and actress Catherine Tate

0:01:07 > 0:01:09faced her food heaven or food hell.

0:01:09 > 0:01:10Would she get her heaven,

0:01:10 > 0:01:13squid served with shrimps and salt cod croquettes,

0:01:13 > 0:01:15or food hell, pastry,

0:01:15 > 0:01:19in the form of a glorious pear tarte Tatin served with vanilla ice cream?

0:01:19 > 0:01:21We'll see what she gets at the end of the show.

0:01:21 > 0:01:24Now, we've got loads of brilliant recipes for you today,

0:01:24 > 0:01:25including this one -

0:01:25 > 0:01:29a brilliant terrine from the master at classic cookery, Michel Roux.

0:01:29 > 0:01:31- Welcome to the show.- Thank you.

0:01:31 > 0:01:32So what's on the menu, chef?

0:01:32 > 0:01:35Well...chicken terrine with herbs.

0:01:35 > 0:01:38- Chicken terrine, very festive, this, isn't it?- Oh, it is, it is.

0:01:38 > 0:01:40It's what all the French people have at Christmas.

0:01:40 > 0:01:42- But they have a lot of game at Christmas, as well.- They do.

0:01:42 > 0:01:45- We use partridges, pheasant...- Yeah.

0:01:45 > 0:01:48- On that instant, we're going to use chicken.- And pistachio nuts.

0:01:48 > 0:01:49And pistachio nuts are nice.

0:01:49 > 0:01:51OK, so tell us the ingredients for our terrine.

0:01:51 > 0:01:53- Oven-ready chicken...- Yeah.

0:01:53 > 0:01:56- ..with a nice bit of pork, normally the neck is one of the best.- Yeah.

0:01:56 > 0:01:59- Rump, veal rump, a little piece of it...- Yeah.- ..and ham.

0:01:59 > 0:02:01- And that's going to be minced together.- Right.

0:02:01 > 0:02:04And then we have pork back fat, which we cut in some very thin slices.

0:02:04 > 0:02:08- Which is the back fat which you've got here, yeah?- Yes. Because I've got a friendly butcher.

0:02:08 > 0:02:11And he has minced everything for me, look at that.

0:02:11 > 0:02:13- So...- Yeah. - Because that's the way to do it.

0:02:13 > 0:02:15- Exactly.- You bring a bottle of wine to your butcher...

0:02:15 > 0:02:17- And he does everything! - JAMES LAUGHS

0:02:17 > 0:02:21- "Look, could you do those things for me?" And he will mince them. So...- OK.- We can get rid of that.

0:02:21 > 0:02:25- I'll get rid of that for you. - Thank you.- There you go.- Excellent.

0:02:25 > 0:02:27And then we can start.

0:02:27 > 0:02:29Right, can I line this terrine ready for you?

0:02:29 > 0:02:32- Oh, you can, yes please. You can even cut the chicken in long strips.- I can do that.

0:02:32 > 0:02:35- And then I'm starting to do, obviously...- Let me get a knife.

0:02:35 > 0:02:37..the meat terrine. The minced meat.

0:02:37 > 0:02:40So that's the chicken, which goes in the bowl...

0:02:40 > 0:02:41The bowl is nice.

0:02:41 > 0:02:42Do you want thin strips?

0:02:42 > 0:02:44- Half that size? - Medium size, you see, because...

0:02:44 > 0:02:47- A bit thinner than that. Thank you.- Bit thinner than that.

0:02:47 > 0:02:49So that goes all in.

0:02:49 > 0:02:50There you go.

0:02:50 > 0:02:52And the ham.

0:02:52 > 0:02:56- And the ham is obviously a bit dry, so we've got to be careful so it doesn't go on the floor.- Yeah.

0:02:56 > 0:02:58- Now, if you were doing a game terrine...- Yes?

0:02:58 > 0:03:01..you'd still use the pork base, or what?

0:03:01 > 0:03:02- Absolutely.- Yeah.

0:03:02 > 0:03:07- The pork is amassed into a terrine. - Yeah.- So is the veal.

0:03:07 > 0:03:09The ham is not always necessary.

0:03:09 > 0:03:10Yeah?

0:03:10 > 0:03:13Now, so we've got all that. Have you got a wooden spatula?

0:03:13 > 0:03:16- I love working with a wooden spatula. - I can get one. We've got plenty of them on this show.

0:03:16 > 0:03:20- Oh, good Lord. - Cos I stupidly said something, that I didn't like the wooden spoons,

0:03:20 > 0:03:23and now we've got thousands of them. Which one would you want, chef?

0:03:23 > 0:03:26- Oh, let me just choose.- Just want me to pick one? What about that one?

0:03:26 > 0:03:28- That looks nice. Thank you. - There you go.- That's lovely.

0:03:28 > 0:03:32- Simon and Georgina. There you go. - Some people love you, obviously.

0:03:32 > 0:03:33JAMES LAUGHS

0:03:33 > 0:03:35My mother, and that's about it.

0:03:35 > 0:03:36You've got the message.

0:03:36 > 0:03:38Er...now, salt.

0:03:38 > 0:03:40- We put a bit of salt...- Yeah.

0:03:40 > 0:03:44Aah... We've got pepper from the pepper grinder, you've got it there.

0:03:44 > 0:03:45There you go.

0:03:45 > 0:03:48I'm going to melt... You see that I'm melting the butter.

0:03:48 > 0:03:50- Putting the shallots in it.- Yeah.

0:03:50 > 0:03:53That's for you, because I've got to give you a hand,

0:03:53 > 0:03:55you're not following it at the moment, you're not all that.

0:03:55 > 0:03:58- Come on, James. - I'm trying, you know?

0:03:58 > 0:04:00So cream goes into it.

0:04:00 > 0:04:03- Into the mix.- Can I put that there so people can see?

0:04:03 > 0:04:06- Yes, certainly.- There you go. - Here we are. Well...

0:04:06 > 0:04:08- So we mix the cream...- Yeah.

0:04:09 > 0:04:10..nicely...

0:04:10 > 0:04:12Now, Bryn, have you made terrines like this before or not?

0:04:12 > 0:04:15We make quite a lot of game terrines this time of year,

0:04:15 > 0:04:17but I've never seen cream in a terrine.

0:04:17 > 0:04:18So I'm very intrigued to see...

0:04:18 > 0:04:21- You've never seen...?- Cream into a terrine before.- Cream?

0:04:21 > 0:04:22Aaah...

0:04:22 > 0:04:27Well, my father was a charcutier, and my grandfather was a charcutier,

0:04:27 > 0:04:31- and he always put a bit, a dollop of cream into his terrine.- Yeah?

0:04:31 > 0:04:33Now, the quantity there is big enough

0:04:33 > 0:04:35to do at least four or five terrines, you see?

0:04:35 > 0:04:39- Right.- We're not going to do that, it would be too much.- Yeah.

0:04:39 > 0:04:41- I need...- Always by hand?- Always. - You wouldn't do this by machine.

0:04:41 > 0:04:45Well, you could do that by machine, but by hand it takes no time.

0:04:45 > 0:04:48- Yeah.- Then you just halve an egg, so you put...

0:04:48 > 0:04:49Half the yolk, here you are.

0:04:49 > 0:04:52Now, you've kept it over ice as well, is there any reason for that?

0:04:52 > 0:04:53Why's that?

0:04:53 > 0:04:56On ice... It's always got to be ice-cold, the meat.

0:04:56 > 0:04:59Because it absorbs all the cream and everything.

0:05:00 > 0:05:04And it's very important that the meat must be cold.

0:05:04 > 0:05:07And in fact, when the terrine is put together,

0:05:07 > 0:05:09it should go in the fridge for a few minutes

0:05:09 > 0:05:10a couple of hours before cooking.

0:05:10 > 0:05:13- Right.- But we don't have the time today.- OK.- So we will not do that.

0:05:13 > 0:05:15- I've put the thyme in there.- Yeah?

0:05:15 > 0:05:18A bit of Armagnac or cognac if you want to.

0:05:18 > 0:05:21- They all right for you, chef? - That's perfect. JAMES LAUGHS

0:05:21 > 0:05:23You've done that before, you see. JAMES LAUGHS

0:05:23 > 0:05:24Here...

0:05:24 > 0:05:27I'm going to...

0:05:27 > 0:05:29- And the heat goes up, there you go. - Yes, please.

0:05:30 > 0:05:32Ah, there it goes...

0:05:32 > 0:05:34OK, OK, OK...

0:05:34 > 0:05:36Should have taken a bowl a bit bigger.

0:05:38 > 0:05:40So basically, I've just got these dishes,

0:05:40 > 0:05:41and we take the fat on the...

0:05:41 > 0:05:45- On the terrine?- The lard which it's got on there. Very thin slices and line the terrine.- Absolutely.

0:05:45 > 0:05:49- It's going to keep it moist, as well, so no bacon for this.- Yes, it is.- It's just a bit of that.

0:05:49 > 0:05:50You can... That's it...

0:05:50 > 0:05:52And then the herbs go into it.

0:05:52 > 0:05:54- Yeah.- That's it.

0:05:54 > 0:05:57Onto the plate, and then we can roll...

0:05:57 > 0:06:00Yeah, you can roll this chicken strip into it.

0:06:00 > 0:06:04- Yeah?- And then we start assembling the terrine.

0:06:04 > 0:06:06- Take it through.- Yeah, that's it.

0:06:06 > 0:06:09- It's good none of you lot are vegetarian, anyway.- No, no, no!

0:06:09 > 0:06:10Definitely not!

0:06:11 > 0:06:14You know the nice thing with the terrine is that you make them at Christmas,

0:06:14 > 0:06:16and if you cook them small like this,

0:06:16 > 0:06:18- it's like having a little pressie.- Yeah.

0:06:18 > 0:06:22You've got them in the fridge, and each time you need a little slice of terrine,

0:06:22 > 0:06:24you go backward and forward and you can enjoy it.

0:06:24 > 0:06:25And a terrine is always better

0:06:25 > 0:06:28when it's been cooked a couple of days before.

0:06:28 > 0:06:29There we go.

0:06:29 > 0:06:31Ah, now. So now, let's...

0:06:31 > 0:06:33put that there...

0:06:34 > 0:06:36- Ah.- Right.

0:06:38 > 0:06:39Here we are.

0:06:39 > 0:06:42- So the texture's quite important, it's not smooth-smooth.- No.

0:06:42 > 0:06:45- It's got texture to it, as well, yeah?- Yeah, it has.

0:06:45 > 0:06:48- We've got a spoon, the spoon should be put on ice.- Yeah?

0:06:48 > 0:06:50And then you push the meat...

0:06:50 > 0:06:53- That's all right, yeah. - There you are.

0:06:53 > 0:06:54Same there.

0:06:54 > 0:06:56Now, if you were doing a game terrine,

0:06:56 > 0:06:58- cos there's lots of it in season at the moment...- Yeah.

0:06:58 > 0:07:01..you'd use pheasant, bit of venison, you were saying?

0:07:01 > 0:07:04Venison is lovely, I would use partridges...

0:07:04 > 0:07:08- And I can use obviously pistachio instead of parsley.- Yeah.

0:07:08 > 0:07:10I love pistachio in terrine.

0:07:10 > 0:07:12- OK, now we layer in the chicken in there.- That's it.

0:07:12 > 0:07:13- Yeah.- So it's done.

0:07:13 > 0:07:15Now you're doing a salad of beetroot.

0:07:15 > 0:07:16Yeah.

0:07:16 > 0:07:19Now we've got a bit more fuss...

0:07:19 > 0:07:22The forcemeat, a little meat on the top...

0:07:22 > 0:07:25- And then we're there.- If you're wondering what the "farce" is,

0:07:25 > 0:07:28- that's the filling that you've mixed together.- Yes, absolutely. So...

0:07:28 > 0:07:32- You tap it a bit.- You kind of overfill them, yeah? - Tap it a bit. Always tap it a bit.

0:07:32 > 0:07:34Yes, it's got to be quite filled.

0:07:34 > 0:07:36And then you bring back the back fat, you see the fat?

0:07:36 > 0:07:38- Yeah.- Bring it back on the top.

0:07:38 > 0:07:39Here we are.

0:07:39 > 0:07:41And it's ready to go to the oven.

0:07:41 > 0:07:43- Is that my cue?- Yes, it is your cue!

0:07:43 > 0:07:45THEY LAUGH

0:07:45 > 0:07:46And you should have done it by now.

0:07:46 > 0:07:49- The dressing, by the way, is lemon and oil.- OK.

0:07:49 > 0:07:52- Now, you want to put the water..? I'll put it.- Yeah, you can put that.

0:07:52 > 0:07:54Yes, I've got to do something, after all.

0:07:54 > 0:07:55- Yeah.- Yeah.

0:07:55 > 0:07:59So a bit of water. The water must be at around 60 degrees centigrade.

0:07:59 > 0:08:02Halfway up, because if you put too much,

0:08:02 > 0:08:03- it's going to go in the terrine. - Yeah.

0:08:03 > 0:08:05And we don't want that.

0:08:05 > 0:08:06- So it's ready.- Yeah, OK. It's ready,

0:08:06 > 0:08:09but you could put that in the fridge before you do that, yeah?

0:08:09 > 0:08:13- Logically, it would be better to put it two hours in the fridge.- OK. - Not with the hot water, obviously.

0:08:13 > 0:08:17- Right, so the idea is you cook it... - LAUGHTER I have to tell him everything!

0:08:17 > 0:08:20- Yeah.- You cook it with the lid off?

0:08:20 > 0:08:23Lid off for about half an hour, and 15 minutes...

0:08:24 > 0:08:26..the lid is taken back into it.

0:08:26 > 0:08:28Now you've got it all. Look at that, what he's done.

0:08:28 > 0:08:31You've got the lid on there. Right. There you go.

0:08:31 > 0:08:34- So can I take the terrine?- Yeah, just let me get a clean bowl, chef.

0:08:34 > 0:08:36- Lovely. Lovely, lovely. Yes, we should.- Yeah.

0:08:36 > 0:08:37Cross-contamination, very dangerous.

0:08:37 > 0:08:42- And there's a sink in the back there if you want to wash your hands. - Ooh! Lovely. Yes, I can do that, too.

0:08:42 > 0:08:46- Cos your brother'll be phoning up... - Yes, he will. Knowing him.- Yeah! - JAMES LAUGHS

0:08:46 > 0:08:48- He's got nothing else to do! - He's sat there...

0:08:48 > 0:08:49LAUGHTER

0:08:49 > 0:08:51Ooh! That's...

0:08:51 > 0:08:52Oh, look at that.

0:08:52 > 0:08:55So the idea is now you would do what? You would press these?

0:08:55 > 0:08:58- I take them out, put them on the board there.- Yeah.

0:08:58 > 0:09:00There.

0:09:00 > 0:09:01And I'll press them.

0:09:01 > 0:09:04- Now, I've got a little press, a little wooden press.- Yeah.

0:09:04 > 0:09:05That's it.

0:09:05 > 0:09:07- Because...- Michel Roux and a tin can?

0:09:07 > 0:09:08Yes, well...

0:09:08 > 0:09:11We're not eating what is in the tin!

0:09:11 > 0:09:12JAMES LAUGHS No, no, no.

0:09:12 > 0:09:13Don't get me there, uh?

0:09:13 > 0:09:15Cheeky little boy, you are! JAMES LAUGHS

0:09:15 > 0:09:17You see what's happened?

0:09:17 > 0:09:20Now, if it wants to hold, we'll be all right, yes?

0:09:20 > 0:09:22This story will be a funny one.

0:09:22 > 0:09:23Here...ooh!

0:09:23 > 0:09:25Yeah, it's holding.

0:09:25 > 0:09:27I'm surprised he's speaking to me, you see,

0:09:27 > 0:09:29cos we had a game of golf, didn't we,

0:09:29 > 0:09:31- had a little sneaky game of golf? - Let's not talk about that, please.

0:09:31 > 0:09:33LAUGHTER

0:09:33 > 0:09:34Yeah.

0:09:34 > 0:09:36He won all the prize. JAMES LAUGHS

0:09:36 > 0:09:38The only prize he didn't win was the ladies' prize!

0:09:38 > 0:09:42JAMES LAUGHS Thank God for that. So that's what you do, you put the press on it.

0:09:42 > 0:09:44- Bryn!- Leave it for a couple of hours...

0:09:44 > 0:09:46- Come here.- I'll come and hold it for you, chef.

0:09:46 > 0:09:47Stand there.

0:09:47 > 0:09:49Thank God we've got some young people here.

0:09:49 > 0:09:51- Stand there.- Yeah, that's it.

0:09:51 > 0:09:54- How long do I hold it for? Couple of days?- Two hours.- Two hours, OK. - LAUGHTER

0:09:54 > 0:09:55- Right, stand there.- OK.

0:09:55 > 0:09:56Carry on!

0:09:56 > 0:09:59Now, can I get the terrine, the cold terrine...?

0:09:59 > 0:10:01- I'm getting it, I'm getting it. - Lovely. Look at that.

0:10:01 > 0:10:02How many do you want, chef?

0:10:02 > 0:10:04I'd like one.

0:10:04 > 0:10:05One. Get me two, we cook two.

0:10:05 > 0:10:07Get me two, that's it.

0:10:07 > 0:10:10- Lovely, look at that.- I still haven't done this julienne yet.

0:10:10 > 0:10:11THEY LAUGH

0:10:11 > 0:10:13What's he doing?

0:10:13 > 0:10:15- He's not doing work. - Well, he's not doing it!

0:10:15 > 0:10:18- Look at him!- I've got my hands full. I would help otherwise.

0:10:18 > 0:10:21It's the first time I'm cooking at Christmas without having a drink,

0:10:21 > 0:10:22and I really think... LAUGHTER

0:10:22 > 0:10:25- It's not on, you know?- Right.

0:10:25 > 0:10:27I take a little piece of the terrine out.

0:10:27 > 0:10:29Look at that.

0:10:29 > 0:10:31Er... Can we get a bottle opener for Michel Roux?

0:10:31 > 0:10:34- I want to...- Ah! Look at that.

0:10:34 > 0:10:36A bit of red as well? Aaah, lovely.

0:10:36 > 0:10:39There's no glasses, though. Straight out of the bottle.

0:10:39 > 0:10:42- Right, how thick do you want these slices?- Er... Perfect.

0:10:42 > 0:10:43- Like that?- All julienne.

0:10:43 > 0:10:44- Perfect.- Perfect.

0:10:44 > 0:10:46He's just saying that, James.

0:10:46 > 0:10:48You just stand there and just press those.

0:10:48 > 0:10:50- He's just keeping you happy. - No, no, no, no, no.

0:10:50 > 0:10:51You can leave it alone now.

0:10:51 > 0:10:53- Is that OK, chef?- Take the tins off.

0:10:53 > 0:10:55- Take the tins off.- Leave them! No, no, leave them on!

0:10:55 > 0:10:57- What do you want?- I changed my mind! JAMES LAUGHS

0:10:57 > 0:10:58I'm free to change my mind.

0:10:58 > 0:11:00LAUGHTER

0:11:00 > 0:11:02There are normally 20 chefs in a kitchen.

0:11:02 > 0:11:04So I turn around, I say, "Do that. And stop there!",

0:11:04 > 0:11:06and so on and so forth. It's lovely!

0:11:08 > 0:11:10What do you think, Bryn? Of the terrine.

0:11:10 > 0:11:13- Looks beautiful, chef.- Smell good? - It's lovely.- It is.

0:11:13 > 0:11:15Yeah, and like what is done before...

0:11:17 > 0:11:18JAMES LAUGHS

0:11:18 > 0:11:19Right.

0:11:19 > 0:11:20I mean, I've got to say...

0:11:20 > 0:11:23Have you got any oil on that salad or not?

0:11:23 > 0:11:24- I've got some oil, yeah. - Can I use it, then?

0:11:24 > 0:11:29- It's coming, chef. It's coming. I've got some here. I've got the dressing here.- Good Lord! So quick.

0:11:29 > 0:11:31Ah, a bit of Cumberland.

0:11:31 > 0:11:34- So what happens at the Waterside at Christmas, then?- We close.

0:11:34 > 0:11:35LAUGHTER

0:11:35 > 0:11:37No, we close after Christmas.

0:11:37 > 0:11:39That's our last day for six weeks.

0:11:39 > 0:11:40- Six weeks, you close?- Mmm.

0:11:40 > 0:11:42It's unusual for a restaurant to close for six weeks.

0:11:42 > 0:11:44Yes, well, I tell you what, it took years,

0:11:44 > 0:11:46but now I can afford it.

0:11:46 > 0:11:49- And it's like Christmas, my son's cooking.- Right.

0:11:49 > 0:11:51I will be just overseeing the operation, that's all.

0:11:51 > 0:11:54So look at that, I mean, you've done it well.

0:11:54 > 0:11:55What you say...

0:11:55 > 0:11:57You know how to season a little salad.

0:11:57 > 0:11:59- Thanks very much, yeah! - JAMES LAUGHS

0:11:59 > 0:12:02- Isn't he lovely? Look at that. - I also know how to play golf, chef.

0:12:02 > 0:12:03If you want lessons I'll give you...

0:12:03 > 0:12:06Ah, no, no, no, don't give me any more...! JAMES LAUGHS

0:12:06 > 0:12:08You're banned from the golf course.

0:12:08 > 0:12:10I'm not inviting you any more.

0:12:10 > 0:12:13You're persona non grata. JAMES LAUGHS

0:12:13 > 0:12:15So, look at that, those beetroot there.

0:12:15 > 0:12:16That's it.

0:12:16 > 0:12:18Another one or two just there.

0:12:18 > 0:12:20- Yeah.- And then the terrine.

0:12:20 > 0:12:21Now, the terrine, we put them...

0:12:21 > 0:12:24Now, do you have this cold or do you have it at room temperature?

0:12:24 > 0:12:25- No, no, room temperature.- Yeah.

0:12:25 > 0:12:27Because the flavour of the terrine is much better.

0:12:27 > 0:12:30Well, let's get mad. Let's have three on the plate like that.

0:12:30 > 0:12:32- That's it.- And then a little Cumberland.- Yeah.

0:12:32 > 0:12:34And the Cumberland is lovely.

0:12:34 > 0:12:38- We could have chutney, pear chutney or fig chutney.- Be nice, yeah.

0:12:38 > 0:12:42So you can have a nice little dollop of Cumberland.

0:12:42 > 0:12:44And then the rustic toast, look at that.

0:12:44 > 0:12:47- Right.- There we go. - And the toast goes there...

0:12:47 > 0:12:49And we've got it. That's it.

0:12:49 > 0:12:52So the terrine of chicken with fines herbes,

0:12:52 > 0:12:55rustic toast, with a lambs lettuce,

0:12:55 > 0:12:57with...what did you use, you used a lemon, did you?

0:12:57 > 0:12:59I did use a little bit of lemon.

0:12:59 > 0:13:01I hope so, because I was going to talk about the lemon.

0:13:01 > 0:13:02The lemon and olive oil.

0:13:02 > 0:13:04Look at that, there you go.

0:13:04 > 0:13:05JAMES LAUGHS

0:13:05 > 0:13:06- So...- Check that out.

0:13:11 > 0:13:13It smells good. I know...

0:13:13 > 0:13:15There's no doubt that this is going to taste good.

0:13:15 > 0:13:17- Oh! I'm very excited. - So over here, Michel.

0:13:17 > 0:13:18Have a seat.

0:13:18 > 0:13:19Dive into that one.

0:13:19 > 0:13:22- Wow!- Tell us what you think of that.

0:13:22 > 0:13:24This looks incredible.

0:13:24 > 0:13:26Looks like a plate, it's actually from his...

0:13:26 > 0:13:28It's a piece of slate from his roof on his house.

0:13:28 > 0:13:30LAUGHTER

0:13:30 > 0:13:32- Mmm...- But nice and simple.

0:13:32 > 0:13:35And like you said, in actual fact, you've got the ingredients there.

0:13:35 > 0:13:38Once it's made, sit in the fridge, you can just go in and take little slices out.

0:13:38 > 0:13:41- This is why we love...- Mmm!- The chef loves that kind of dish.- Yeah.

0:13:41 > 0:13:45- Because a terrine is something you've got in the fridge, you go backward and forward...- Nice.

0:13:45 > 0:13:48If you do a little terrine, you can have different flavour pate.

0:13:48 > 0:13:50- Yeah.- And you just have... The kids love it, you know?

0:13:50 > 0:13:52And a grown-up will have a glass of wine with the terrine.

0:13:52 > 0:13:54- Yeah, exactly!- The kids...

0:13:54 > 0:13:57You give them a Ribena or orange juice or whatever. JAMES LAUGHS

0:13:57 > 0:13:59Whose is that?

0:13:59 > 0:14:01- Absolutely delicious. - What d'you reckon?

0:14:01 > 0:14:02It's gorgeous.

0:14:06 > 0:14:09Who wouldn't want that terrine as part of any party buffet?

0:14:09 > 0:14:11It was absolutely delicious.

0:14:11 > 0:14:14Coming up, I'll be making a spicy monkfish tikka masala

0:14:14 > 0:14:19for Sarah Millican, after Rick Stein visits an old friend in the US of A.

0:14:19 > 0:14:21Very nice to see you!

0:14:21 > 0:14:23'This is my old friend, Johnny Apple.

0:14:23 > 0:14:26'Jill and I are at Johnny and his wife Betsy's weekend retreat

0:14:26 > 0:14:29'near Gettysburg in Pennsylvania.

0:14:29 > 0:14:33'Why I like Johnny - he lives his life for food.

0:14:33 > 0:14:36'And you can tell he spends a lot of time in the kitchen.

0:14:36 > 0:14:40'Actually, his main job is the chief political correspondent

0:14:40 > 0:14:41'for the New York Times,

0:14:41 > 0:14:44'but it's food that we talk about all the time.

0:14:45 > 0:14:48'And one of the things I really like about Americans

0:14:48 > 0:14:50'is their thoroughness.

0:14:50 > 0:14:53'When they do something, they do it in style.

0:14:54 > 0:14:57'I've never seen a barbecue like this before.

0:14:57 > 0:15:00'It's the sort of thing you can imagine Jay Gatsby

0:15:00 > 0:15:01'having in his garden.

0:15:01 > 0:15:05'And the lobsters - well, Johnny wouldn't have any other lobsters

0:15:05 > 0:15:08'but Maine lobsters flown in that morning.

0:15:08 > 0:15:10'They were wonderful.

0:15:11 > 0:15:14'And then some great big shrimp and asparagus,

0:15:14 > 0:15:18'and a sauce of olive oil, basil and lemon juice, which I made.

0:15:19 > 0:15:25'The lobsters took about ten minutes. They were prime in early summer.

0:15:25 > 0:15:27'And then some soft-shell crabs.

0:15:27 > 0:15:29'Now, this is a great American dish.

0:15:29 > 0:15:34'You just take some ordinary flour, and you add this special seasoning,

0:15:34 > 0:15:37'Old Bay seasoning, which is a mixture of paprika, bay, cayenne,

0:15:37 > 0:15:41'black pepper, allspice and salt.

0:15:41 > 0:15:43'And you stir that all in together,

0:15:43 > 0:15:47'and then you coat these soft-shell crabs in it.

0:15:47 > 0:15:50'You can eat the whole thing, that's why they're called soft-shell crabs.

0:15:50 > 0:15:54'Back in Padstow, we only use soft-shell crabs for bait.

0:15:54 > 0:15:56'Anyway, turn them over in some hot oil,

0:15:56 > 0:16:00'and they're lovely and crunchy and crisp on the outside.

0:16:00 > 0:16:02'And you serve them with little else.

0:16:03 > 0:16:05'And those and the lobster and the shrimp,

0:16:05 > 0:16:08'and not forgetting some lovely champagne.

0:16:08 > 0:16:12'What could be nice on an early summer's morning?

0:16:12 > 0:16:14'Except Chalky's not here.'

0:16:14 > 0:16:17You know, Rick, I've noticed, travelling around,

0:16:17 > 0:16:23whether you're talking about Australia, New Zealand, even China,

0:16:23 > 0:16:25there...and even India,

0:16:25 > 0:16:30there's a big thing towards eating more seafood,

0:16:30 > 0:16:32because it's healthier, it's lighter...

0:16:32 > 0:16:35And it also has to do with being by the water,

0:16:35 > 0:16:39and we seem to be in a time when the places people want to go

0:16:39 > 0:16:42are Venice, Cape Town,

0:16:42 > 0:16:44Hong Kong...

0:16:44 > 0:16:46- Sydney?- The old...Sydney. - Yeah, Sydney.

0:16:46 > 0:16:48- Key West?- Padstow, Key West.

0:16:48 > 0:16:50Padstow!

0:16:50 > 0:16:52- RICK LAUGHS - Er...but it's...

0:16:52 > 0:16:54You were very rude about Padstow, though! You said it was...

0:16:54 > 0:16:57You said it was a two-bit little town or something!

0:16:57 > 0:17:00I did not use the word "two-bit," I said it was plug ugly.

0:17:00 > 0:17:02THEY LAUGH

0:17:02 > 0:17:05As Betsy always says to me, you didn't make it on looks.

0:17:05 > 0:17:07Well, Padstow is the same way!

0:17:10 > 0:17:12I know they say Britain

0:17:12 > 0:17:16and America are two nations divided by the same language, but plug ugly

0:17:16 > 0:17:21is something I don't quite get when it comes to describing Padstow.

0:17:21 > 0:17:25I mean, it's not posh, but I think it does have a charm about it.

0:17:25 > 0:17:30But he's absolutely right about those places people go to near the water.

0:17:30 > 0:17:34They're all taking meat off the menu and putting on seafood.

0:17:34 > 0:17:36It's a sort of social change.

0:17:36 > 0:17:39This is Singapore chilli crab and I think it's like

0:17:39 > 0:17:43the signature dish, if you like that sort of expression, of Singapore.

0:17:43 > 0:17:47I was in Singapore with my mate Johnny, we were in Raffles Hotel

0:17:47 > 0:17:52with our wives, and we got into a taxi at the hotel and we started to

0:17:52 > 0:17:56say something but we were cut-in cos the guy said, "You want girls?"

0:17:56 > 0:17:59We said, "No! We want Singapore chilli crab!"

0:17:59 > 0:18:03He put his foot on the brake after about 200 yards, literally.

0:18:03 > 0:18:04We got out in Purvis Street.

0:18:04 > 0:18:08And we had one of those dishes that you remember all your life.

0:18:08 > 0:18:10And lots and lots of Tiger beer.

0:18:10 > 0:18:12So brown crabs, we're going to use over here,

0:18:12 > 0:18:15because we don't have the blue crabs they have over there.

0:18:15 > 0:18:17First of all, to cut them up.

0:18:17 > 0:18:20Take the tail off and then just cut the whole crab in half.

0:18:20 > 0:18:24It's a bit hard, but you just have to use a good heavy knife.

0:18:24 > 0:18:28Pull the claws off. You can use cooked or raw crab.

0:18:28 > 0:18:31Raw crab gets a better result, but if you don't like killing crabs,

0:18:31 > 0:18:33that's fine.

0:18:33 > 0:18:37Now, we just pull the back shell away from the body

0:18:37 > 0:18:40section of the crab like that. We just want the juice,

0:18:40 > 0:18:44we don't want the brown meat cos it makes the final dish a bit muddy.

0:18:44 > 0:18:47You have to think of some other use for that.

0:18:47 > 0:18:50Now the claws, just cut them at the joint like that,

0:18:50 > 0:18:53that's just to break them up a bit so you can get into the meat

0:18:53 > 0:18:58when you're picking through the chilli and all the rest of it.

0:18:58 > 0:19:02You can use a hammer if you're worried about cutting yourself.

0:19:02 > 0:19:06I'm just going to cut the body sections into two halves

0:19:06 > 0:19:09and that's just about ready to be cooked.

0:19:09 > 0:19:13We've just got to take the dead men's fingers out,

0:19:13 > 0:19:16which I suppose are the crab's lungs, for want of a better word.

0:19:16 > 0:19:19They're not very nice to eat.

0:19:19 > 0:19:21And then we're ready to do the stir-frying.

0:19:21 > 0:19:25So into that extremely hot wok goes some sunflower oil and now the crab.

0:19:25 > 0:19:27Look at that.

0:19:27 > 0:19:30This is such a good burner, but nothing like those

0:19:30 > 0:19:35ones in Singapore that are a bit like things for melting steel!

0:19:35 > 0:19:38I'd love one in this kitchen! They're enormous.

0:19:38 > 0:19:42Turn that over and now we add some garlic, lots of garlic,

0:19:42 > 0:19:46and lots of ginger, turn that over, don't want to let it catch too much,

0:19:46 > 0:19:50which is why I've added it after the crab in this case.

0:19:50 > 0:19:54I quite like a fresh taste there. Now, some tomato ketchup.

0:19:54 > 0:19:58Wow, that's good! I very rarely use it, only in prawn cocktail sauces.

0:19:58 > 0:20:01What I like about this dish is, sorry,

0:20:01 > 0:20:05just interrupting myself, some soya sauce now.

0:20:05 > 0:20:10About three or four table spoons. There we go. And some red chilli.

0:20:10 > 0:20:12Now, lots of red chilli.

0:20:12 > 0:20:14You can leave the seeds out if you like,

0:20:14 > 0:20:19but in a dish like Singapore chilli crab, if you don't want to put

0:20:19 > 0:20:22the seeds in, I shouldn't bother to cook the dish.

0:20:22 > 0:20:26And now some water, about four or five fluid ounces.

0:20:26 > 0:20:29The juice from the crab. Why do I like this dish?

0:20:29 > 0:20:31Because it's a restaurant dish.

0:20:31 > 0:20:33It's only got a few ingredients because everybody that cooks

0:20:33 > 0:20:36this dish in somewhere like Singapore has got to get a move on.

0:20:36 > 0:20:41But all the ingredients are right for the dish. And finally some pepper.

0:20:41 > 0:20:45It has this sort of integrity cos it's not over-imaginative.

0:20:45 > 0:20:47That's what I don't like in cooking any more.

0:20:47 > 0:20:49I'm just as guilty as everybody else.

0:20:49 > 0:20:54I like things that are clean and simple, don't have too many notes.

0:20:54 > 0:20:56I may have said that before.

0:20:56 > 0:20:59OK, that's just about ready to serve up.

0:20:59 > 0:21:02Just gently ease all this into a nice white bowl.

0:21:04 > 0:21:08And finally, just some shredded spring onion.

0:21:08 > 0:21:12I think they call it Angel Hair. Looks really nice.

0:21:12 > 0:21:15I like eating this without rice,

0:21:15 > 0:21:17just like it is, but with plenty of cold beer.

0:21:27 > 0:21:31And that Singapore chilli crab is one of my favourite dishes.

0:21:31 > 0:21:33Seafood and spice go so well together.

0:21:33 > 0:21:38- I was hosting the British Curry Awards, there is such a thing.- Wow!

0:21:38 > 0:21:402,000 people in one room. I was hosting that this week,

0:21:40 > 0:21:44so I thought I'd have a go at making a curry with seafood.

0:21:44 > 0:21:46I'm going to use some monkfish

0:21:46 > 0:21:49but this is an authentic Indian tikka masala.

0:21:49 > 0:21:52It's not the bright red stuff that we're so familiar with.

0:21:52 > 0:21:56So what I've got in here is cashew nuts, almonds, garlic,

0:21:56 > 0:22:01ginger, a little bit of mace, a blade of mace, cardamom pods,

0:22:01 > 0:22:05yoghurt and cream and lime. That's the marinade for it.

0:22:05 > 0:22:08So I'm quickly going to toast off some of these spices,

0:22:08 > 0:22:13they go into a pan, and then I'm going to add that to this mixture

0:22:13 > 0:22:16and you marinade the fish in there, as well.

0:22:16 > 0:22:18So we're going to chop this up.

0:22:18 > 0:22:22- First, congratulations on your DVD and your second tour.- Thank you.

0:22:22 > 0:22:24Yes, my second tour.

0:22:24 > 0:22:27You've been doing it a while, but really over the last three years,

0:22:27 > 0:22:29it's gone a bit crazy.

0:22:29 > 0:22:33Yeah. My friend said it's gone catastrophic

0:22:33 > 0:22:36and I had to check that she meant stratospheric.

0:22:36 > 0:22:40Catastrophic doesn't sound like as much of a compliment.

0:22:40 > 0:22:43- But it has for you. - Yeah, it has gone really quickly.

0:22:43 > 0:22:47What do you equate that to? Being in the right place at the right time?

0:22:47 > 0:22:50There's a bit of that but I think it's I work hard, as well.

0:22:50 > 0:22:54I know it's not a hard job, but I do work a lot of hours and it shows.

0:22:54 > 0:22:59It is sometimes just being in the right place at the right time.

0:22:59 > 0:23:01I was watching the DVD last night.

0:23:01 > 0:23:04You get a lot of stuff in the back of your mind,

0:23:04 > 0:23:08but then it seems to me you get half of it with the audience.

0:23:08 > 0:23:10I love talking to the audience cos there's

0:23:10 > 0:23:12nothing as funny as the public.

0:23:12 > 0:23:15If you ask the right question, you get some funny answers.

0:23:15 > 0:23:17You've got your family to credit, as well.

0:23:17 > 0:23:21Your grounding is your family, northern roots, that kind of stuff?

0:23:21 > 0:23:22Yeah. Also, my family are funny.

0:23:22 > 0:23:26My sister always says, "Our Sarah's the only one that gets

0:23:26 > 0:23:28"paid for it, but we're all funny," which is very true.

0:23:28 > 0:23:31Whenever I'm with them, I've...

0:23:31 > 0:23:34You can't really write things down cos it's rude

0:23:34 > 0:23:37in the middle of a conversation, but I always make a mental note.

0:23:37 > 0:23:42- I can't mention a lot of the DVD cos it's...- It's quite rude.

0:23:42 > 0:23:46Yeah, of an adult nature, but certain things I can mention.

0:23:46 > 0:23:50You mention your sister, when you went shopping. Was it in Monsoon?

0:23:50 > 0:23:52That was hilarious.

0:23:52 > 0:23:56But then the underpants story, you've got to tell them about that.

0:23:56 > 0:24:02I once got cut out of a dress in Monsoon. Don't laugh!

0:24:02 > 0:24:04It's not a good thing!

0:24:04 > 0:24:08And I was crying and the woman said, "Let's go and get the scissors,

0:24:08 > 0:24:11"stop crying," like it happens all the time.

0:24:11 > 0:24:15I could have told her. I said, "I'll never get in that."

0:24:15 > 0:24:18She said, "Oh, you will," and she zipped me in and I got cut out.

0:24:18 > 0:24:23It should happen to every woman once, but only once!

0:24:23 > 0:24:28- The underpants story was just... - Yeah, I like to buy novelty pants.

0:24:28 > 0:24:30I've actually got some on.

0:24:30 > 0:24:33I'm not going to show you, but I have got some on at the moment.

0:24:33 > 0:24:35Superhero pants are my thing at the moment.

0:24:35 > 0:24:39I was telling my sister about my superhero pants and she said,

0:24:39 > 0:24:42"What sort are they?" I said, "I've got some with Wonder Woman on,"

0:24:42 > 0:24:46the ones I'm wearing today. "I've got some with She-Ra on."

0:24:46 > 0:24:51There was a little pause and she went, "The footballer?"

0:24:51 > 0:24:53And clearly I didn't mean Alan Shearer!

0:24:53 > 0:24:56There may well be pants with Alan Shearer's face on

0:24:56 > 0:24:59but I don't have any of those.

0:24:59 > 0:25:04That's one of the... All credit to you, cos it's absolutely hilarious.

0:25:04 > 0:25:09- Thank you.- I was in fits of hysterics. Tell us about the tour.

0:25:09 > 0:25:12Everybody seems to be doing the tour now.

0:25:12 > 0:25:16You're taking over from the pop bands... You know, in every theatre,

0:25:16 > 0:25:17everywhere.

0:25:17 > 0:25:22It's very big. I think people just like to go out and have a laugh.

0:25:22 > 0:25:26I don't really like live music. It's not as good as the CD!

0:25:26 > 0:25:30And I've got to go outside, sit amongst other people.

0:25:30 > 0:25:33They always play pesky album tracks.

0:25:33 > 0:25:37I'm a big fan of a Best Of, a Greatest Hits.

0:25:37 > 0:25:40So I'm not a big fan of live music.

0:25:40 > 0:25:44I do see a lot of comedy, even though I do it every day.

0:25:44 > 0:25:48But yeah, the tour is a totally different show to the DVD.

0:25:48 > 0:25:50I'd like to say we're halfway through,

0:25:50 > 0:25:53but we're not quite halfway through. It's 111 dates.

0:25:53 > 0:25:56Part of the way through that, you're taking a break

0:25:56 > 0:25:59and doing something new for you, as well.

0:25:59 > 0:26:02Yeah, in January I'm making a series for BBC TWO,

0:26:02 > 0:26:05so I'll have a month off the tour and I'll make a TV series.

0:26:05 > 0:26:07- I must be mad.- Tell us about that.

0:26:07 > 0:26:10That's going to be a little bit of stand-up,

0:26:10 > 0:26:14talking to the audience, cos I like talking to the public,

0:26:14 > 0:26:17and some guests and my dad's in it, as well.

0:26:17 > 0:26:21- Your dad's in it?- Yeah. We made a pilot and we Skyped my dad.

0:26:21 > 0:26:26And it was the first time I've seen my dad with a top on when he Skypes.

0:26:26 > 0:26:28He's normally stripped to the waist.

0:26:28 > 0:26:31I started to pay for their heating bill

0:26:31 > 0:26:35and now they don't wear many clothes in the house cos it's so hot.

0:26:35 > 0:26:40So they very rarely have clothes on. They wander round in pants.

0:26:40 > 0:26:45So it was nice to see him in a shirt. My dad's very good for advice.

0:26:45 > 0:26:48He taught us how to abseil down the side of a building

0:26:48 > 0:26:51if there was a fire. It's like having a ninja for a dad.

0:26:51 > 0:26:53He's pretty awesome.

0:26:53 > 0:26:56He's going to be in it, and as soon as he found out

0:26:56 > 0:26:59we got the series commissioned, he got his teeth done.

0:26:59 > 0:27:01He's gone a bit showbiz on us!

0:27:01 > 0:27:06Wasn't it your dad you spoke to on Skype that you said he was distant?

0:27:06 > 0:27:10- What was that? That was hysterical, as well.- Yeah, he said...

0:27:10 > 0:27:12It was my boyfriend, actually.

0:27:12 > 0:27:16I was in Australia and I was Skyping him every day,

0:27:16 > 0:27:18just cos I missed him.

0:27:18 > 0:27:22There was one time when he said to me, his face came up on the screen,

0:27:22 > 0:27:26and I just said, "You're too far away," cos I missed him so much.

0:27:26 > 0:27:28I was in Australia.

0:27:28 > 0:27:32He thought I meant too far away and he just moved the laptop

0:27:32 > 0:27:35towards him, so that I could see him a bit better.

0:27:35 > 0:27:37Bless him! He's adorable.

0:27:37 > 0:27:39The great thing about the public at large,

0:27:39 > 0:27:42there's great stories in amongst that.

0:27:42 > 0:27:45- It seems to me you keep feeding it. - It's great.

0:27:45 > 0:27:49In this show, I talk about the lies that you get told

0:27:49 > 0:27:53when your pet dies when you're little, rather than actually

0:27:53 > 0:27:57be told your pet has died, people get told it's gone to live on a farm.

0:27:57 > 0:28:01There was one lady that was told her dog had got married,

0:28:01 > 0:28:04which is adorable. You can't really argue with that.

0:28:04 > 0:28:09There was another lady who said that her fish had left to find Nemo.

0:28:09 > 0:28:13Parents are incredibly imaginative. I can't make stuff like that up.

0:28:13 > 0:28:15You have to talk to the public. It's ace.

0:28:15 > 0:28:19You spent a lot of time in your early career writing all manner

0:28:19 > 0:28:24of different stuff, you must have had loads of information from that.

0:28:24 > 0:28:26I just like to write.

0:28:26 > 0:28:30I was quite creative and I had a full-time job, as well,

0:28:30 > 0:28:35but I used to write short plays and I had a film column in the local paper,

0:28:35 > 0:28:39in the free paper that I don't know if anybody ever reads.

0:28:39 > 0:28:41It was good practice and it was fun.

0:28:41 > 0:28:46I got sacked from that because I didn't like Whitney Houston.

0:28:46 > 0:28:49She was in a film and I said she wasn't very good.

0:28:49 > 0:28:52The editor was clearly a massive Whitney fan

0:28:52 > 0:28:55and said he didn't need my column any more.

0:28:55 > 0:28:58He didn't say that was why, but I know why!

0:28:58 > 0:29:03I know you all want me to talk about this dish, the people in the gallery

0:29:03 > 0:29:07do, but you can get the recipe on the internet, it's all done.

0:29:07 > 0:29:09You had the worst job ever.

0:29:09 > 0:29:13Yeah, I used to work in an office and I hated it so much I used to try and

0:29:13 > 0:29:17get knocked over on the way in, cos it was a really busy road outside.

0:29:17 > 0:29:20I wasn't suicidal. I just wanted a couple of ribs or a leg.

0:29:20 > 0:29:23I wanted to watch daytime telly for a couple of months.

0:29:23 > 0:29:25People have a traffic black-spot.

0:29:25 > 0:29:27It must have been like a white-spot cos

0:29:27 > 0:29:29they were incredibly safe drivers.

0:29:29 > 0:29:33- And I never got hit.- That's it. There is your authentic...

0:29:33 > 0:29:38- That looks amazing! - ..monkfish tikka masala.

0:29:38 > 0:29:40I marinated the monkfish in that yoghurt and cream

0:29:40 > 0:29:44and the spices with cashew nuts and almonds.

0:29:44 > 0:29:47- You'll probably want a knife for that.- It's all right.

0:29:47 > 0:29:50Nothing stops me eating. I'm all right!

0:29:50 > 0:29:53- I'll take a little bit of that. - I've managed.- There you go.

0:29:53 > 0:29:56The tomatoes have gone in there with a little

0:29:56 > 0:30:00more of the spice, as well, a touch of yoghurt, cream, some chilli.

0:30:00 > 0:30:04- Mmm!- Nice and light?- Mmm! It's really fresh. It's lovely. Very nice.

0:30:04 > 0:30:06There you go.

0:30:09 > 0:30:12I do love a lady who likes my cooking.

0:30:12 > 0:30:15If you want to make anything from today's show,

0:30:15 > 0:30:18you can find all of today's recipes at bbc.co.uk/recipes.

0:30:18 > 0:30:20We're not live today.

0:30:20 > 0:30:24We're looking back at some of the festive clips from the archives.

0:30:24 > 0:30:27Here's an outstanding scallop recipe from one of France's finest

0:30:27 > 0:30:32chefs, Stephane Reynaud, who has some leftover chestnuts.

0:30:32 > 0:30:35- Good to have you on the show. - It's great to be here again.

0:30:35 > 0:30:39- It's been a year.- Exactly one year. - So what's on the menu today?

0:30:39 > 0:30:43Today, we're going to have scallops, fresh scallops, with chestnuts,

0:30:43 > 0:30:47wine, leeks, garlic, spring onions, ginger and cream.

0:30:47 > 0:30:51- There's always cream and wine in France.- It's a very simple dish.

0:30:51 > 0:30:55We need to get on. These are chestnuts, so to prepare those,

0:30:55 > 0:30:57- I'll show you how to do those. - Thank you.

0:30:57 > 0:31:01These want to get roasted off in the oven. These are not conkers!

0:31:01 > 0:31:06- Don't get the two mixed up. - I love these chestnuts.

0:31:06 > 0:31:10We used to have a lot in France, in my village.

0:31:10 > 0:31:13I'm from the Ardeche. You know how we call these trees in Ardeche?

0:31:13 > 0:31:17The chestnut tree? The sausage tree.

0:31:17 > 0:31:19- Sausage tree?- The sausage tree. That's true.

0:31:19 > 0:31:25Chestnuts used to be the pig's food last century.

0:31:25 > 0:31:29So that's why we call these trees the sausage tree.

0:31:29 > 0:31:32So look at those great scallops.

0:31:32 > 0:31:34Right, we're going to chop these up.

0:31:34 > 0:31:37You have a lot of these markets, stallholders in France,

0:31:37 > 0:31:39- selling these.- Oh, yes.

0:31:39 > 0:31:43And it's nice at this moment in France, you can go in Paris

0:31:43 > 0:31:46and buy on the street chestnuts like this.

0:31:46 > 0:31:50- So you take the whole lot. - 20 minutes.- 20 minutes.

0:31:50 > 0:31:52Literally prick them with a fork.

0:31:52 > 0:31:57As they cook, they should open up nicely.

0:31:57 > 0:32:01And then you always get somebody other than yourself to then

0:32:01 > 0:32:04- peel them.- Some friends who come before the lunch and then...

0:32:04 > 0:32:07- Is it maybe too hot?- It's warm.

0:32:07 > 0:32:10- Come on!- They're fine. Carry on.

0:32:10 > 0:32:12LAUGHTER

0:32:12 > 0:32:17- So, the scallops, you're using the hand-dived scallops?- Sorry?

0:32:17 > 0:32:19- Hand-dived scallops, these ones.- Yeah.

0:32:19 > 0:32:21In season at the moment in France?

0:32:21 > 0:32:25It's a great season now in France and it's only five months, the season.

0:32:25 > 0:32:28Scallops are very cheap in France at the moment,

0:32:28 > 0:32:32- so we have to use it.- They are. I've been round markets in France,

0:32:32 > 0:32:34I can't believe how cheap they are.

0:32:34 > 0:32:37Yeah, it's like two euro 50 per kilo at this time.

0:32:37 > 0:32:40- Wow!- Really, really cheap.- Really?

0:32:40 > 0:32:43- It's cheap during the season. - Don't say that!- Exactly.

0:32:43 > 0:32:46The season is from November to March,

0:32:46 > 0:32:50so if you go in the South of France in the summer, never have scallops.

0:32:50 > 0:32:53Every restaurant in the South of France has

0:32:53 > 0:32:56scallops on the menu during the summer. I can't understand that.

0:32:56 > 0:33:00A lot of restaurants here use scallops most of the year round.

0:33:00 > 0:33:06But they're from Scotland. Scottish scallops are the best in the world.

0:33:06 > 0:33:08- No, come on!- Course they are!

0:33:08 > 0:33:12Scallops from Erquy, a little village in Brittany,

0:33:12 > 0:33:15has the best scallops in the world.

0:33:15 > 0:33:18- Scotland.- Scotland.- No.

0:33:18 > 0:33:21It's cos they wear the kilts, you see.

0:33:21 > 0:33:23It's the dressing up as a woman thing.

0:33:23 > 0:33:26Gives you good scallops!

0:33:26 > 0:33:29- I think so.- I can't wait till the next time you go to Scotland!

0:33:29 > 0:33:32So the idea is you prepare those and then basically,

0:33:32 > 0:33:34you don't use the roe for this.

0:33:34 > 0:33:38No. just like this. We're going to fry them on the pan.

0:33:38 > 0:33:43- I have the garlic, I chop all the vegetables.- Tell us about your book.

0:33:43 > 0:33:47The first book was the Book of Pork, which was hugely successful.

0:33:47 > 0:33:51Global success. You've done others since then. What's the latest one?

0:33:51 > 0:33:57The last one is 365 Good Reasons To Sit Down And Eat.

0:33:57 > 0:34:00So you have simple food for every day with the seasonal produce.

0:34:00 > 0:34:04You have a lot of different stories inside.

0:34:04 > 0:34:07A lot of jokes and a lot of strange recipes.

0:34:07 > 0:34:12You should try to make the recipe on the first April day next time.

0:34:12 > 0:34:16- The 1st April.- Yes.- Why? - You have to look at the book!

0:34:16 > 0:34:19If you can find the ingredients to do the recipe...

0:34:19 > 0:34:23You've got people who draw in the book, as well.

0:34:23 > 0:34:26- It's quite a personal book.- Yeah, there's drawings, a lot of stories.

0:34:26 > 0:34:29I like to write some stories in my books.

0:34:29 > 0:34:31I don't like to write only recipes there.

0:34:31 > 0:34:33How much time...?

0:34:33 > 0:34:35When you're writing a book, they're beautiful,

0:34:35 > 0:34:39they're like encyclopaedias, how long does it take you?

0:34:39 > 0:34:42It takes one year for me. One year.

0:34:42 > 0:34:45I fix all the recipes in my restaurant

0:34:45 > 0:34:49and I'm working with a good friend, who is the photographer,

0:34:49 > 0:34:52so it is very easy to take pictures.

0:34:52 > 0:34:56We just took, like, 20 pictures a day.

0:34:56 > 0:35:01I often think that's the best way to shoot food, really.

0:35:01 > 0:35:04If you shoot it as it is, rather than spending too long

0:35:04 > 0:35:08messing round, it can look too contrived.

0:35:08 > 0:35:10A little bit of ginger in here.

0:35:10 > 0:35:14- Yes.- You too were at the Good Food Show.- Yeah.

0:35:14 > 0:35:17- I still can't believe you have nothing like this in France.- No.

0:35:17 > 0:35:21That's why you should come in France to do such kind of show.

0:35:21 > 0:35:25- The English going to teach the French how to cook?!- Why not, yeah!

0:35:25 > 0:35:31There's your chestnuts. I can't be bothered with them any more.

0:35:31 > 0:35:35- There you go.- OK, so I'm going to fry.- Let's get this on the go.

0:35:36 > 0:35:39- So you're frying off...?- Yeah.

0:35:39 > 0:35:43- Do you want me to put the scallops in there? Season it?- No, not season.

0:35:43 > 0:35:48- Just like this. I'm just going to fry all the vegetables.- Yeah.

0:35:52 > 0:35:55- I have some already done here. - You cook these...

0:35:55 > 0:35:58That's just got the garlic...

0:35:58 > 0:36:01The garlic, the leeks, the spring onions and the ginger.

0:36:01 > 0:36:04And that's it. Cook that down for ten minutes?

0:36:04 > 0:36:09- Yeah, just till it's coloured. Then I put some good wine.- Good wine.

0:36:09 > 0:36:14- Good white wine.- You can't cook with bad wine.- That's true.

0:36:14 > 0:36:17You can't make a good stew without good wine.

0:36:17 > 0:36:22If you want to make beef bourguignon, you have to have good wine.

0:36:22 > 0:36:25So we have to wait for the evaporation.

0:36:25 > 0:36:29- You're going to reduce that down. - Yes, and put the chestnut in it.

0:36:29 > 0:36:32And you were mentioning these chestnuts around your area

0:36:32 > 0:36:33- are very famous.- Yeah.

0:36:33 > 0:36:37We love chestnuts in Ardeche. We have a lot of chestnut trees.

0:36:37 > 0:36:39Wild chestnut trees.

0:36:39 > 0:36:44- Wild chestnut trees. You've got the double cream there.- Yeah.

0:36:44 > 0:36:46Just waiting for the evaporation.

0:36:46 > 0:36:49Ardeche on the map, where are we looking? North east?

0:36:49 > 0:36:53- It's the middle of France.- Yeah? - Yeah, in the middle of France.

0:36:53 > 0:36:55It's 100km from Lyon.

0:36:55 > 0:37:00- Lyon, of course, famous gastronomic capital.- That's true.

0:37:00 > 0:37:04Some of the greatest restaurants in the world there.

0:37:04 > 0:37:09- Anne-Sophie Pic, it's pretty amazing.- Yeah, she's in Valence.

0:37:09 > 0:37:14On the other side of the river, there is the room, Valence is there

0:37:14 > 0:37:16and she's the other side.

0:37:16 > 0:37:19- Troisgros.- Michel Troisgros. I love this guy!- He's an amazing chef.

0:37:19 > 0:37:22I've cooked with him in the restaurant.

0:37:22 > 0:37:24He's such a friendly guy.

0:37:24 > 0:37:27- It was his father really who started it all off.- Yeah.

0:37:27 > 0:37:31His father and his uncle went there and when his uncle died,

0:37:31 > 0:37:33his father called him,

0:37:33 > 0:37:36he was working in the US and he came in the house to make the job.

0:37:36 > 0:37:41- There you go.- We have to wait. Has to be more reduced.

0:37:41 > 0:37:43There you go.

0:37:43 > 0:37:46You have that really fancy...mountain cream,

0:37:46 > 0:37:49- they call it in France. - Mountain cream, it's...

0:37:49 > 0:37:53- It's almost got like a creme fraiche sort of taste to it, as well.- Yeah.

0:37:53 > 0:37:55You have to be in the mountain.

0:37:55 > 0:37:58It's double cream but it's got a flavour of creme fraiche.

0:37:58 > 0:38:01- It's amazing.- That's true. - There we go.

0:38:03 > 0:38:06- Scallops on there.- Yeah.- And that's it. It's as simple as that.

0:38:06 > 0:38:09- Very simple dish to do. - So remind us what it is again.

0:38:09 > 0:38:13This is scallops with chestnuts, leeks, cream and wine. Bon appetit.

0:38:18 > 0:38:23- Bon appetit.- Do you want to get another bowl here?

0:38:23 > 0:38:26I can't eat shellfish.

0:38:26 > 0:38:29I'll give you that. I'll bring this one over here.

0:38:29 > 0:38:34- Cos Jo, I know you don't eat shellfish.- I'd love to, but...

0:38:34 > 0:38:35Oh, what a shame(!)

0:38:35 > 0:38:39- So basically, you just get a bowl of leeks!- That's fine.

0:38:39 > 0:38:40Chestnuts and leeks.

0:38:40 > 0:38:44- That's lovely. Suits me. - There you go.- Thank you.

0:38:44 > 0:38:47It could be a soup on its own. Delicious.

0:38:48 > 0:38:53- How do you find that, after your steamed sponge pudding?- Oh, my!

0:38:53 > 0:38:55- It's simplicity.- Gorgeous!

0:38:55 > 0:38:57- Do you like it?- Mmm!- Happy with that?

0:38:57 > 0:39:00I don't think you're going to get any!

0:39:00 > 0:39:02Looks like it's all over for me.

0:39:02 > 0:39:07- Great flavours there.- So simple, so fresh. The scallops are beautiful.

0:39:07 > 0:39:09And also, scallops are quite expensive.

0:39:09 > 0:39:13Probably a piece of salmon or something like that would work.

0:39:13 > 0:39:18- Yeah, you can do it with another fish, with scampi.- I could try this.

0:39:18 > 0:39:23- I don't think... I wouldn't get... It wouldn't taste as nice.- Why?

0:39:23 > 0:39:27I don't know why. That's what I want to know.

0:39:27 > 0:39:28You have to try!

0:39:31 > 0:39:34Now, it's time for a seasonal helping of food from those

0:39:34 > 0:39:36Two Fat Ladies,

0:39:36 > 0:39:40as they prepare a meal for the choirboys of Winchester Cathedral.

0:39:40 > 0:39:43Take a look at this classic programme.

0:39:43 > 0:39:46As a variant on the ordinary Christmas pudding,

0:39:46 > 0:39:48it would be a nice treat for the boys to make

0:39:48 > 0:39:50a Christmas pudding ice cream.

0:39:50 > 0:39:52I'm going to make it in the form of a bombe,

0:39:52 > 0:39:55so that it's round, like the traditional Christmas pudding.

0:39:55 > 0:39:59And what I've got in here is some soft brown sugar.

0:39:59 > 0:40:00And some egg yolks.

0:40:00 > 0:40:05And I'm just going to beat those together until they ribbon.

0:40:05 > 0:40:09And on here, I've got some milk and sugar.

0:40:09 > 0:40:12They've just come to the boil, heated through.

0:40:12 > 0:40:16And I'm going to pour this in, whisking as I go.

0:40:16 > 0:40:20Now, I'm going to transfer this to a double boiler.

0:40:20 > 0:40:22Which is one of these useful saucepans.

0:40:23 > 0:40:27I've got to cook this until it forms a custard.

0:40:27 > 0:40:31I've got a very nice little bowl which you can fit into saucepans

0:40:31 > 0:40:34- and it's got a ring around it, so it holds.- Oh, that's very useful.

0:40:34 > 0:40:36- It's excellent.- That is a good thing to have.

0:40:37 > 0:40:42- There, you see. Now that will just hold a line.- Oh, I see.

0:40:45 > 0:40:48I'll take this off to cool it.

0:40:48 > 0:40:51And no doubt you've got lots of things to be getting on with.

0:40:51 > 0:40:52Many things, I have.

0:40:52 > 0:40:57I'm going to cook the mousse of the egg,

0:40:57 > 0:41:00as all the '60s and '70s food seems to be coming back.

0:41:00 > 0:41:04I thought it would be nice to resurrect it for our angelic choir.

0:41:04 > 0:41:05This is a jug of aspic.

0:41:05 > 0:41:08It's a pint which I flavoured with a little lemon

0:41:08 > 0:41:12and a little vermouth, just to give it a kick.

0:41:12 > 0:41:16And I'm going to pour a little of it into this ring mould.

0:41:17 > 0:41:20So that it will set

0:41:20 > 0:41:25and make a sort of dainty top when I turn it out afterwards.

0:41:25 > 0:41:29- Would you be a dear, and pop that in the refrigerator so it sets? - Yes, ma'am.

0:41:29 > 0:41:33Now, I'm using 12 eggs, hard-boiled eggs,

0:41:33 > 0:41:36and keeping two for decoration afterwards.

0:41:36 > 0:41:39And these ones, I removed the whites from the yolks.

0:41:39 > 0:41:41The yolks are in here.

0:41:41 > 0:41:43I'm going to pass them through the Mouli.

0:41:44 > 0:41:47And what I do... Paprika is one of the ingredients.

0:41:47 > 0:41:50And it's much easier if you put it in at this stage,

0:41:50 > 0:41:52about a pudding spoonful.

0:41:54 > 0:41:57Because it will grind through with the egg yolks.

0:41:57 > 0:42:00Otherwise, if you put it in afterwards, it goes into lumps.

0:42:01 > 0:42:06I suppose if you didn't have a Mouli, you could just mash it by hand?

0:42:06 > 0:42:10Yes, through a sieve. Put it through a sieve. It's not very difficult.

0:42:10 > 0:42:14You could easily. But I love the Mouli. It's a great old friend.

0:42:14 > 0:42:18We have the whites of eggs here now, which I'm chopping more.

0:42:18 > 0:42:20But they can be done quite roughly.

0:42:20 > 0:42:26We've got the smoothness of the egg yolk, but these can be quite chunky.

0:42:26 > 0:42:31Now, we'll put the whites in to join the yolks.

0:42:31 > 0:42:36So now, we want to add anchovy essence, which is extremely good.

0:42:36 > 0:42:39I'm sure you all know it, anyway. A dessert spoon.

0:42:40 > 0:42:42And the same of Worcester sauce.

0:42:47 > 0:42:53Mix that all in. Now, I've got to put in half a pint of aspic.

0:42:53 > 0:42:58I want to keep some, which I will set in the refrigerator.

0:42:58 > 0:43:00And I'm going to chop it up afterwards to decorate around it.

0:43:00 > 0:43:04It looks rather pretty, it sparkles like diamonds.

0:43:04 > 0:43:09And now, we want half a pint of whipped cream

0:43:09 > 0:43:12of about that consistency.

0:43:12 > 0:43:14Now, we fold that in

0:43:14 > 0:43:19with a figure-of-eight movement, which is always the best way

0:43:19 > 0:43:23of folding in, for some reason or other. Anyway, it's fun.

0:43:23 > 0:43:26It all thickens up a treat, do you see?

0:43:26 > 0:43:30- That's fine. Now, I need my ring. - I'll get it for you.

0:43:32 > 0:43:37- There you are.- Thank you. Set? - Yes, all nicely coated.

0:43:37 > 0:43:41Now, I usually make a terrible mess here. Trying to pour this in.

0:43:42 > 0:43:47If I were you, I'd use a little ladle or a little coffee cup.

0:43:47 > 0:43:49Boom!

0:43:49 > 0:43:51Just even it out a bit.

0:43:53 > 0:43:58If it's a bit splattered, just run your finger round the edge.

0:43:58 > 0:44:00I think I'll put it in the other refrigerator

0:44:00 > 0:44:04- so you can have the use of that one. - Oh, thanks, yes. No, that's great.

0:44:05 > 0:44:09So here, I've got my custard that I've just chilled.

0:44:09 > 0:44:10Just cooled it down.

0:44:13 > 0:44:18And I'm going to mix that with some whipped double cream.

0:44:21 > 0:44:24Mix it all in well together.

0:44:25 > 0:44:28And a tablespoonful of brandy.

0:44:28 > 0:44:30I'm just going to put this

0:44:30 > 0:44:35into my incredibly superior 1920s ice cream machine.

0:44:35 > 0:44:40And into it, I'm going to put six ounces of Christmas pudding

0:44:40 > 0:44:42which I have carefully crumbled.

0:44:42 > 0:44:46Just put it in. There we are.

0:44:48 > 0:44:55Slot it in there. And then you put the lid on, you see. There we are.

0:44:55 > 0:45:01And now, into this little tray, you put some crushed ice.

0:45:01 > 0:45:06- I don't believe this.- Oh, yes, this is high technology circa 1920.

0:45:06 > 0:45:10Fortunately, I've got some that I churned earlier.

0:45:10 > 0:45:13Because we're going to need several bombes for the boys.

0:45:13 > 0:45:18And here is a nice little modern ice cream bombe...

0:45:19 > 0:45:21which I'm going to line with the mixture.

0:45:23 > 0:45:27Now, you can spread this around the sides of the bombe.

0:45:27 > 0:45:31- You should also really chill the bombe itself.- I'm sure.

0:45:32 > 0:45:36Ice cream, you scream, we all scream for ice cream!

0:45:37 > 0:45:40- It looks awfully good.- Mmm. - Yes, delicious.

0:45:40 > 0:45:44I'm now going to put in a brandy butter filling.

0:45:44 > 0:45:48Brandy butter is made just by mixing together butter

0:45:48 > 0:45:54and sugar and brandy. And then you just clamp the two halves together.

0:45:54 > 0:45:57Whoosh, whoosh!

0:45:57 > 0:46:02You can, and in fact it's a good idea, freeze them separately

0:46:02 > 0:46:06and then put them together. But just to save time...

0:46:07 > 0:46:10I want to freeze this good and hard so I can turn it out

0:46:10 > 0:46:13and you'll have a sort of perfect ice cream bombe.

0:46:13 > 0:46:16- So I'm doing to put it in the freezer.- And the best of luck.

0:46:20 > 0:46:22We're going to have a lovely goose for Christmas,

0:46:22 > 0:46:25which I think is perfectly delicious.

0:46:25 > 0:46:27And it's going to be stuffed. I've got to do that first.

0:46:27 > 0:46:31I make the stuffing. First of all, I must cook this.

0:46:31 > 0:46:34This is the liver, which has been chopped down,

0:46:34 > 0:46:37with the shallots and it will be fried in butter.

0:46:37 > 0:46:40Not for long, because it will continue cooking in the bird.

0:46:41 > 0:46:44Here, I've got some reduced port.

0:46:44 > 0:46:46It started off as a quarter of a pint

0:46:46 > 0:46:49and I got it down to two tablespoonfuls.

0:46:49 > 0:46:54It's gone all syrupy. And you pour that in.

0:46:54 > 0:46:57Now, we've got liver pate, which we will add.

0:46:57 > 0:46:59Pop that in while it's still hot,

0:46:59 > 0:47:03because then you can break up the lumps more easily.

0:47:03 > 0:47:08Mix that all in nicely. Now we put in the breadcrumbs.

0:47:08 > 0:47:13Then we put in allspice. Let's put in three pinches.

0:47:13 > 0:47:18- It's quite a Christmassy thing again, allspice?- Wonderful. And some thyme.

0:47:18 > 0:47:21And finally, we put the prunes in.

0:47:21 > 0:47:25Soak them in tea, like Earl Grey or something hot, to begin with.

0:47:25 > 0:47:34And then, simmer them in stock made from the giblets. And some vermouth.

0:47:34 > 0:47:38And you just toss them all in. You mix all that together.

0:47:41 > 0:47:45And then you put in really quite a lot of ground black pepper.

0:47:48 > 0:47:50And just a little salt, not too much salt.

0:47:53 > 0:47:58- Mix that all in. Rich, rich and rare.- That looks lovely.

0:47:58 > 0:48:02- Now I'm going to do my little trick. - Your little trick?- My little trick.

0:48:02 > 0:48:06So that the skin will be nice and crispy,

0:48:06 > 0:48:10I'm going to take this off to the sink, as is my wont,

0:48:10 > 0:48:14put it in the sink and pour a kettle of boiling water over it.

0:48:14 > 0:48:17And that makes the skin go "krrrr!" Like that.

0:48:17 > 0:48:19And when it cooks, it gets very crisp.

0:48:20 > 0:48:25- I think the Chinese always do that with their duck.- Yes, probably.

0:48:25 > 0:48:30I've been chopping endlessly, lots of red cabbage,

0:48:30 > 0:48:33because one of the perfect accompaniments for goose is red cabbage.

0:48:33 > 0:48:39And this is a Swedish red cabbage dish called rodkal.

0:48:39 > 0:48:41I'm just going to take it over here

0:48:41 > 0:48:45and in this pan, I've got a large lump of butter.

0:48:47 > 0:48:51And as the butter melts, I'll just stir the cabbage around in it.

0:48:53 > 0:48:56The nice thing about red cabbage is that you can certainly make it

0:48:56 > 0:48:58the day before. You can make it the week before.

0:48:58 > 0:49:01And just keep reheating it, and it gets better and better.

0:49:01 > 0:49:06I'm going to add to it a variety of things.

0:49:06 > 0:49:10What I've got here is some grated raw onion.

0:49:14 > 0:49:18And some black treacle. This is the secret of this particular recipe.

0:49:18 > 0:49:21- I love black treacle. - So do I, I love it!

0:49:21 > 0:49:25I associate black treacle with pirates, I don't know why!

0:49:25 > 0:49:29Well, because it comes from the Caribbean, rum, molasses and treacle.

0:49:31 > 0:49:35And some lemon juice. Freshly squeezed lemon juice.

0:49:35 > 0:49:41And some apples which I have peeled, cored and sliced.

0:49:41 > 0:49:46And don't forget to sling the apple peel in one piece over your shoulder,

0:49:46 > 0:49:50so that you can find at the initial of the man who loves you.

0:49:50 > 0:49:54I always get O, myself. Never met a man called O.

0:49:55 > 0:49:58There's a nice little chorister called Oliver,

0:49:58 > 0:50:01if you could wait a few years.

0:50:01 > 0:50:05Jennifer, that is cradle-snatching with a vengeance!

0:50:05 > 0:50:12And then a good slurp of red wine vinegar. And some salt.

0:50:13 > 0:50:16And some freshly ground black pepper.

0:50:17 > 0:50:20And then just stir it all together well.

0:50:22 > 0:50:25And then you leave it over a high heat to start with

0:50:25 > 0:50:29and transfer it to a lower heat and cook it for about two hours.

0:50:29 > 0:50:32It may seem an awfully long time to cook cabbage,

0:50:32 > 0:50:36bearing in mind how quickly you can cook white cabbage,

0:50:36 > 0:50:39but in fact, red cabbage is a totally different animal.

0:50:39 > 0:50:42Although it is a member of the brassica family,

0:50:42 > 0:50:43it takes much longer to cook.

0:50:46 > 0:50:48There we are. I'll leave that there.

0:50:50 > 0:50:52So now that you have dried baby's bottom,

0:50:52 > 0:50:55are you going to put talcum powder on it?

0:50:55 > 0:50:57I'm going to pat it, and prick it,

0:50:57 > 0:51:01and mark it with D and put it in the oven for baby and me.

0:51:01 > 0:51:06Now I must stuff it. Now then, salt the cavity.

0:51:09 > 0:51:13Now we'll stuff it with the prune stuffing.

0:51:14 > 0:51:17You only want to pack it loosely.

0:51:17 > 0:51:20I've got an Irish recipe where you, rather surprisingly,

0:51:20 > 0:51:24stuff the goose with, among other things, potatoes.

0:51:24 > 0:51:29- But it's very good, because they get nicely...- They get all the fat!- Yes.

0:51:29 > 0:51:32Now then, that's quite enough stuffing in there.

0:51:32 > 0:51:34What will do now is sew it up

0:51:34 > 0:51:38with this very vicious-looking needle.

0:51:38 > 0:51:40Very festive-looking string,

0:51:40 > 0:51:42you can keep it for the Christmas presents afterwards.

0:51:42 > 0:51:44But also, you can see it to undo it.

0:51:45 > 0:51:49I never understood that thing of the lady of the manor giving

0:51:49 > 0:51:53the housemaid a roll of cloth to make her uniform from.

0:51:53 > 0:51:57- I always thought that was very mean. - I think it's so unkind, that.

0:51:57 > 0:51:59The poor little skivvy gets some ghastly serge

0:51:59 > 0:52:01to make her own uniform.

0:52:01 > 0:52:04And that's her present! Thank you very much, Scrooge.

0:52:04 > 0:52:08Yes, exactly. No wonder domestic service is dying out.

0:52:09 > 0:52:14Just give it a bit of a cross stitch so it doesn't come undone.

0:52:14 > 0:52:16There, that looks lovely, doesn't it?

0:52:17 > 0:52:18Now...

0:52:20 > 0:52:23you want a nice grid to put it on

0:52:23 > 0:52:28because enormous quantities of fat will come out of this.

0:52:28 > 0:52:31And you don't want the goose resting in it.

0:52:31 > 0:52:34In fact, what you do all the time, every 20 minutes,

0:52:34 > 0:52:40is remove the fat and put it into a basin to treasure for other things

0:52:40 > 0:52:45and baste with hot water which keeps the skin going on for that crackle.

0:52:45 > 0:52:48Now what we do is get a good sharp fork

0:52:48 > 0:52:50and we want to pierce the skin all over.

0:52:50 > 0:52:52You don't want to pierce the flesh.

0:52:52 > 0:52:56You can see the skin is so full of fat, you can pick up pieces

0:52:56 > 0:52:57and stab them.

0:52:57 > 0:53:00People always make such a fuss about Christmas going on so long.

0:53:00 > 0:53:03I think it must've been wonderful in the old days

0:53:03 > 0:53:05when everything stopped for 12 days

0:53:05 > 0:53:08and you did nothing but eat, drink and be merry and carouse.

0:53:08 > 0:53:13I remember hearing this lovely story of a nativity play somewhere up north

0:53:13 > 0:53:16and there was a little boy who had wanted to be St Joseph

0:53:16 > 0:53:19and he got cast as the landlord and

0:53:19 > 0:53:22so when Joseph and Mary came to the door and knocked on the door,

0:53:22 > 0:53:26he opened it and said, "Yes, yes, come in. Plenty of room inside!"

0:53:28 > 0:53:31Now, this bird is between nine and ten pounds.

0:53:31 > 0:53:36It will take two and a half hours. Now, we'll open this...

0:53:36 > 0:53:39- I hope it'll fit. I think it will.- I'm sure it will.

0:53:39 > 0:53:43They're quite big, AGAs. Don't burn yourself.

0:53:43 > 0:53:45That's very cosy.

0:53:49 > 0:53:53For what we are about to receive, may the Lord make us truly thankful.

0:53:53 > 0:53:55- Amen. - ALL: Amen.

0:54:03 > 0:54:06BACKGROUND CHATTER

0:54:06 > 0:54:10Egg mousse before the goose, light and airy, like the fairy.

0:54:14 > 0:54:16BACKGROUND CHATTER

0:54:16 > 0:54:19Christmas is coming, the goose is getting fat,

0:54:19 > 0:54:21please put a penny in the old man's hat.

0:54:26 > 0:54:30Red cabbage, such a suitable colour for Christmas.

0:54:38 > 0:54:41An explosive alternative Christmas pudding.

0:54:54 > 0:54:56Well, haven't we had a lovely day?

0:54:56 > 0:54:58Yes, absolutely splendid, I loved it.

0:54:58 > 0:55:00I love it here, it's so wonderful, isn't it?

0:55:00 > 0:55:04- I loved all the little boys.- I know, weren't they sweet?- So well mannered.

0:55:04 > 0:55:09- I know, terribly polite. - I've got a tiny gift for you.

0:55:09 > 0:55:14- Well, I've got something for you, too.- You're going to love this.

0:55:14 > 0:55:18Oh, good. Well, I think you'll find yours very filling, as well.

0:55:20 > 0:55:22Dainty little package.

0:55:22 > 0:55:26- Rather beautiful, this little green pom-pom.- Yes.

0:55:29 > 0:55:33- Nail polish!- Well, I thought you'd keep all your fans happy.

0:55:35 > 0:55:39- Now, what can this be, I wonder? - A rare treat.

0:55:42 > 0:55:44Oh, Jennifer. Just what I've always wanted,

0:55:44 > 0:55:47Linda McCartney's Meals Without Meat.

0:55:47 > 0:55:51- I think, just the thing for you. - Thank you so much.

0:55:51 > 0:55:55- What will I do with that, I ask myself?- Never mind, dear.

0:55:55 > 0:55:58- You'll get a proper present later. - Yes, quite.- To your very good health.

0:55:58 > 0:56:02- And you.- And a very happy Christmas. - Happy Christmas.- Bon Noel.

0:56:04 > 0:56:08Hey, Jennifer, the boys should be rehearsing in the cathedral now.

0:56:08 > 0:56:11- Let's go to have a look at them before we go.- Good idea.

0:56:11 > 0:56:15Oh, Winchester Cathedral, here we come.

0:56:20 > 0:56:22Now, we're not cooking live in the studio today,

0:56:22 > 0:56:26but bringing you some festive treats from the Saturday Kitchen larder.

0:56:26 > 0:56:28Still to come on today's Best Bites:

0:56:28 > 0:56:31Rachel Allen battles against legendary Atul Kochhar

0:56:31 > 0:56:33culture in the Saturday Kitchen omelette challenge.

0:56:33 > 0:56:37Tristan Welch shares the perfect recipe for a family feast

0:56:37 > 0:56:38over the holidays.

0:56:38 > 0:56:41He makes a venison casserole with winter veg and serves with

0:56:41 > 0:56:43buttery pears and parsnips.

0:56:43 > 0:56:46And comedienne and actress Catherine Tate

0:56:46 > 0:56:48gets to eat her Food Heaven or Food Hell.

0:56:48 > 0:56:50Will she get her idea of Food Heaven,

0:56:50 > 0:56:53squid served with brown shrimps and salt cod croquettes, or hell,

0:56:53 > 0:56:57pastry in the form of a hot and sticky pear tarte Tatin

0:56:57 > 0:56:59served with vanilla ice cream.

0:56:59 > 0:57:02You can see what Catherine gets at the end of today's show.

0:57:02 > 0:57:05Matt Tebbutt certainly knows how to create some fantastic recipes,

0:57:05 > 0:57:07and when he wanted to cook pork in milk,

0:57:07 > 0:57:10it was bound to be a winner. Take a look at this.

0:57:10 > 0:57:12- Good morning.- Welcome to the show.

0:57:12 > 0:57:14I'm looking forward to this dish because I've had this in Italy.

0:57:14 > 0:57:17- It's a cracking, cracking dish.- Yes, it is.

0:57:17 > 0:57:19Appearance-wise, appearance can be deceptive.

0:57:19 > 0:57:22- It's not a great-looking dish.- No, it's not. But it tastes fantastic.

0:57:22 > 0:57:27It tastes amazing. OK, so pork cooked in milk. Very traditional dish.

0:57:27 > 0:57:31But I've kind of mixed it up with a few different flavours.

0:57:31 > 0:57:34What you essentially need is the acid from

0:57:34 > 0:57:38the lemons, or you could marinate it in white wine, white wine vinegar.

0:57:38 > 0:57:41But I've got a few different spices.

0:57:41 > 0:57:45- I've got cinnamon, nutmeg, a few peppercorns and coriander.- OK.

0:57:45 > 0:57:48And garlic, plenty of garlic in there. I'll chop the onions for you.

0:57:48 > 0:57:50Cos you want to do the pork, don't you? Prep that up.

0:57:50 > 0:57:54- Hot, hot pan.- Yeah. - I've got a loin of pork here.

0:57:54 > 0:57:56- We get this on super quick. - That's very hot.

0:57:56 > 0:58:00That's all right, that's what I want. We're just going to trim this.

0:58:00 > 0:58:02Now this is a loin of...? What are you using?

0:58:02 > 0:58:04This is Gloucester Old Spot.

0:58:04 > 0:58:06Nice quality, or the best quality you can afford.

0:58:06 > 0:58:08But this is great for Christmas,

0:58:08 > 0:58:10because it's one of these dishes that is like pot roast,

0:58:10 > 0:58:13you don't have to worry about overcooking it, really?

0:58:13 > 0:58:16Well, I was a bit worried about using...using loin.

0:58:16 > 0:58:18But it's got a big heavy covering of fat.

0:58:18 > 0:58:22- How long are you going to cook it for?- About an hour and a half.

0:58:22 > 0:58:25You see, really, by the time a piece of meat that size,

0:58:25 > 0:58:29it's only going to be bien cuit, it's not going to be overdone.

0:58:29 > 0:58:32- Pot roasting adds a lot of moisture. - Especially with the milk.

0:58:32 > 0:58:34- Yeah, exactly. - I'm worried about the milk.

0:58:34 > 0:58:36Why are you worried, don't worry about the milk!

0:58:36 > 0:58:39It's like a nursery pudding. And it's going to curdle.

0:58:39 > 0:58:42In the hot pan, if you can squeeze it in, get a nice colour.

0:58:44 > 0:58:46The reason we are leaving the bones on,

0:58:46 > 0:58:49it raises it a little off the base.

0:58:49 > 0:58:52But you call this, if you're getting this from a butcher,

0:58:52 > 0:58:54- a French trim.- Yeah. Like you buy little racks of lamb.

0:58:54 > 0:58:56I mention Christmas, because this isn't expensive anyway,

0:58:56 > 0:59:00- this cut of meat, when you think about it?- No, it's not.

0:59:00 > 0:59:01Pork is relatively cheap anyway.

0:59:01 > 0:59:04I mean, this would be slightly more expensive

0:59:04 > 0:59:07- because it's Gloucester Old Spot. Right, a bit of garlic.- OK.

0:59:07 > 0:59:10You want a nice colour on the top.

0:59:13 > 0:59:16There you go. Turn it over. Let it sit on the bone.

0:59:18 > 0:59:20Into that, we chuck the onions.

0:59:20 > 0:59:23So, is this the type, is this the food that you do at the pub now?

0:59:23 > 0:59:26Yes, it is. This is fab.

0:59:26 > 0:59:29I mean, try and sell it on the menu as pork cooked in milk,

0:59:29 > 0:59:32you'd struggle. But if you can get through that...

0:59:32 > 0:59:36- Word it slightly differently.- They love it. Right, bay leaves, cinnamon.

0:59:36 > 0:59:38Do you think there is a return to these kind of slow-cooked,

0:59:38 > 0:59:41- braised dishes?- I think, especially at the moment, you know?

0:59:41 > 0:59:43I mean, you can keep the prices down.

0:59:43 > 0:59:46And maybe everyone is thinking about that culinary pound

0:59:46 > 0:59:50- and making it go a little bit further.- Yeah, exactly. Right.

0:59:50 > 0:59:55A bit of nutmeg. These are kind of South American flavours.

0:59:55 > 0:59:59- So you have got nutmeg in there. - Yeah, nutmegs, a few peppercorns,

0:59:59 > 1:00:00a bit of lemon zest there,

1:00:00 > 1:00:04some bay leaf, some coriander, um, what else? That's pretty much it.

1:00:04 > 1:00:07- Right, so all the flavour's in there. - Is just looks delicious.

1:00:07 > 1:00:09- Right, the milk. Full fat milk. - Yeah.

1:00:09 > 1:00:13Now, that's going to pull all the flavours off the bottom of the pan.

1:00:13 > 1:00:15Kind of pour it in. There you go. Three quarters of the way up.

1:00:15 > 1:00:18And you're going to pick up colour in the oven.

1:00:18 > 1:00:20Presumably you leave that ticking over. It looks fantastic.

1:00:20 > 1:00:22- Lemon juice.- Squeeze a bit of lemon.

1:00:22 > 1:00:24- Now, this is the secret? - Absolutely.

1:00:24 > 1:00:27- As well as the zest, lemon juice. That'll help curdle the sauce.- Yeah.

1:00:27 > 1:00:31And it creates the most delicious, gloopy number.

1:00:31 > 1:00:32Do you serve all of the gloop,

1:00:32 > 1:00:36or do you just take the curdled bit off the top?

1:00:36 > 1:00:40No, we bring it out, we reduce it, we skim it of excess fat.

1:00:40 > 1:00:44I'm going through it. And then just a little spoonful.

1:00:44 > 1:00:46- So if you can stick that in the oven. - How long for?

1:00:46 > 1:00:49- Is it like you said, about...? - About an hour and a half.- No lid?

1:00:49 > 1:00:52- No lid. Right.- Right, I'm going to pass you over this

1:00:52 > 1:00:55- because I'm thinking you want me to do...- Absolutely.

1:00:55 > 1:00:56So that has ticked over.

1:00:56 > 1:01:00About an hour and a half, an hour and three quarters.

1:01:00 > 1:01:02Now you can see the layer of fat.

1:01:02 > 1:01:04We're using this, because this is an season at the moment.

1:01:04 > 1:01:06Makes a great thing for Christmas, I think.

1:01:06 > 1:01:09- Black cabbage.- Black cabbage, cavolo nero.

1:01:09 > 1:01:12- I think we should try it, this Christmas, it's really nice.- It is.

1:01:12 > 1:01:15- Is grows well in the garden in our climate, as well.- Yes.

1:01:15 > 1:01:19Or kale, something like that. Just something nice and green.

1:01:19 > 1:01:20You need to cook it in butter?

1:01:20 > 1:01:23That fat would be fantastic for cooking your roast potatoes.

1:01:23 > 1:01:27Yes, it would. You can see the teacher in you coming out.

1:01:27 > 1:01:29I like this.

1:01:29 > 1:01:33It's the thrift, it's the canny Scot.

1:01:33 > 1:01:36Right, so we'll get the cavolo nero over here. Excuse me a second.

1:01:36 > 1:01:38I'm going to cook that in a little bit of...

1:01:38 > 1:01:41Try cooking your cabbage like this, this Christmas.

1:01:41 > 1:01:44- A bit of butter, some water. - A little emulsion.

1:01:44 > 1:01:46Yeah, and the butter, as the cabbage cooks,

1:01:46 > 1:01:51the water helps it cook and it emulsifies into a sauce.

1:01:51 > 1:01:55- Bit of salt, bit of pepper.- Right, so that's my herbs for the rice.

1:01:55 > 1:01:57That I'm going to serve it with. Can I just get the pork out.

1:01:57 > 1:01:59Matt, what about the rice and coriander thing?

1:01:59 > 1:02:01- Cos that's not really Italian? - No, it's not.

1:02:01 > 1:02:03We usually sell it... In the restaurant,

1:02:03 > 1:02:06we sell it with something like mashed potato or polenta, wet polenta.

1:02:06 > 1:02:10Something like that. But because of the flavours,

1:02:10 > 1:02:11I kind of wanted to keep it,

1:02:11 > 1:02:13you know, South American.

1:02:13 > 1:02:16- So I thought, rice. - Is that something you would attempt?

1:02:16 > 1:02:19- It's a bit of fusion stuff going on here.- It's not fusion food, man!

1:02:19 > 1:02:23- Don't tar me with that. - What's the thing about milk?

1:02:23 > 1:02:25Is that because it makes a good sauce?

1:02:25 > 1:02:27Or is it because it poaches it differently?

1:02:27 > 1:02:29It keeps it nice and soft. It poaches it gently

1:02:29 > 1:02:30rather than poaching in stock.

1:02:30 > 1:02:34And I said, you bring it down and it makes the most delicious sauce.

1:02:36 > 1:02:40Right, OK, let it rest. Whip it off the bones.

1:02:42 > 1:02:45Like this. And we're pretty much ready to go.

1:02:45 > 1:02:48- How is the cabbage going?- Cabbage is about another minute away.

1:02:48 > 1:02:51- Sauce is good, let's try this.- This stuff is in your new book, is it?

1:02:51 > 1:02:53Yes, I'm glad you brought that up!

1:02:53 > 1:02:57- Amazing new book suitable for Christmas.- Linked straight into it!

1:02:57 > 1:03:02- Saved me doing it.- What's it called? - You say it, I'll get into trouble. Matt Tebbutt Cooks Country.

1:03:02 > 1:03:06- Really.- And is the cover you with a Stetson and rhinestones...?

1:03:08 > 1:03:13- No. But great idea for a second one. OK.- Right, cabbage is nearly ready.

1:03:13 > 1:03:16- I can feel you're rushing me. - No, I'm not rushing you.

1:03:16 > 1:03:19- It's like, get on with it. - You got a minute left.- OK.

1:03:19 > 1:03:23Now, I took the bones off, but I kind of like them, so I save a couple.

1:03:23 > 1:03:25Now, the cabbage just cooks nicely.

1:03:25 > 1:03:28See all that water has evaporated now. All in there.

1:03:28 > 1:03:31It's nicely cooked and it all emulsifies into a sauce.

1:03:31 > 1:03:34So no need to have pans of boiling water everywhere

1:03:34 > 1:03:36for your cabbage this Christmas.

1:03:36 > 1:03:39- Let's try a couple of those.- Herbs going in. What have you got in here?

1:03:39 > 1:03:42Just a bit of rice and some mixed herbs, some coriander,

1:03:42 > 1:03:46some chives, some nice light little herbs. Look at that meat.

1:03:46 > 1:03:50- It's so juicy, as well.- It's fab. And it's just a real nice...

1:03:50 > 1:03:54because you know, pork can dry out very easily.

1:03:54 > 1:03:56So you take the skin off.

1:03:56 > 1:03:58But I think, more and more people and stores

1:03:58 > 1:04:00and supermarkets are selling more...

1:04:00 > 1:04:03- the Gloucester Old Spot. The proper stuff.- Absolutely. Absolutely.

1:04:03 > 1:04:05I think there is demand for it now.

1:04:05 > 1:04:09My family were pork producers when I was younger.

1:04:09 > 1:04:13- Whatever you can afford.- My grandad used to say pork should be bred to sit and eat in a field

1:04:13 > 1:04:17not bred to do the 100 metres hurdles.

1:04:17 > 1:04:22- There should be a decent amount of fat on it.- Absolutely.

1:04:22 > 1:04:25OK, that's pretty much it. You got the cabbage there?

1:04:25 > 1:04:29The sauce is here. Cabbage is there ready.

1:04:29 > 1:04:31- Do you want me to put that on? - A little bit.

1:04:31 > 1:04:34If you do the cabbage like this, it retains all of its a nice colour.

1:04:34 > 1:04:37And its goodness.

1:04:37 > 1:04:41Everything gets linked in. Then just the sauce over on top.

1:04:41 > 1:04:45Now all the gloopy juices. Look at that!

1:04:45 > 1:04:49- Am I selling it now, Nick? - It does smell very, very good.

1:04:49 > 1:04:53- You think that doesn't look good? - Visually, no.

1:04:53 > 1:04:57Visually, it's not a beauty, is it?

1:04:57 > 1:05:01OK, so that is slow poached loin of pork in milk with cinnamon and bay leaves.

1:05:01 > 1:05:05Look at that! Brilliant.

1:05:08 > 1:05:13- And a decent portion, look at that. - I didn't know when to stop.

1:05:13 > 1:05:18If this chair starts to make funny noises as I sit down, I've broken a rib.

1:05:18 > 1:05:22I do apologise. If this is the antique wooden chair going, argh!

1:05:22 > 1:05:25I'm fine, that's fine. I'm done.

1:05:25 > 1:05:30- We are not allowed to rib you!- Thank you very much.- Bedroom antics!

1:05:30 > 1:05:34- Anyway, dive in!- Dive in? What about everyone else?- You first.

1:05:34 > 1:05:41- There are quite a lot of cinnamon stuff coming off the top. - You can have that.

1:05:41 > 1:05:47- What do you think? We still need a name for it.- Pork cooked in milk.

1:05:47 > 1:05:53- Pass it down. It doesn't sound that nice but when you actually taste it. - That's good, that's really good.

1:05:53 > 1:05:55Quite Christmassy isn't it? All those spices.

1:05:55 > 1:06:02Yeah, that was purely unintentional. Cinnamon, nutmeg. Bay, spices, lemon.

1:06:02 > 1:06:05Oh, that's good.

1:06:05 > 1:06:10It tastes a lot better than it looks. That is absolutely spot on.

1:06:10 > 1:06:12- Pass it back, we need more of a taste.- It's succulent.

1:06:17 > 1:06:21When Rachel Allen and Atul Kochhar faced each other in the Saturday Kitchen Omelette Challenge,

1:06:21 > 1:06:23they were neck and neck on our leader board.

1:06:23 > 1:06:26So, who would come out on top? Take a look at this.

1:06:26 > 1:06:30Atul, you have a time of 40 seconds, do you think you can break into our top ten?

1:06:30 > 1:06:34- The last few times, I have landed them in the bin. - You have to shave 11 seconds off it.

1:06:34 > 1:06:37Rachel, neck and neck, do you think you can go any faster?

1:06:37 > 1:06:42- I don't think I can. - With Mark Hicks up there as well.

1:06:42 > 1:06:46No, you don't think you can go any quicker? We will have to wait and see.

1:06:46 > 1:06:49You can choose from the ingredients, milk, cream, butter, cheese.

1:06:49 > 1:06:52It must be a three egg folded omelette.

1:06:52 > 1:06:57We have done little Christmas eggs. That's you, and that's you.

1:06:57 > 1:07:00It is like a little Ronnie Corbett.

1:07:00 > 1:07:03Now, the clock stops when the omelette hits the plates.

1:07:03 > 1:07:09It will start as soon as I say. Cook as fast as you can. Three egg omelette, please make it edible.

1:07:09 > 1:07:12I would like to get through Christmas without a stomach ache.

1:07:12 > 1:07:15Are you ready? Three, two, one, go.

1:07:19 > 1:07:25- Try not get any shell in there. - I will try my best.- There you go.

1:07:25 > 1:07:29This is where it gets difficult.

1:07:31 > 1:07:35- Are you competitive? - No, not at all.

1:07:37 > 1:07:42- My omelette is stuck, I am done. - Yes, me too. Mine's stuck too.

1:07:42 > 1:07:46When you get a Michelin star chef on the show, you know what I mean?

1:07:46 > 1:07:50If you are eating at Benares tonight, choose the omelette.

1:07:50 > 1:07:54- No, don't!- Remember, three egg folded omelette.

1:07:54 > 1:07:58Oh, look at this!

1:07:58 > 1:08:04- You are better off.- I have got to taste these. Now, this.

1:08:04 > 1:08:10Atul, you cooked your Benares school of omelette making, complete with shell,

1:08:10 > 1:08:14whose career is now over. Look at that, that's nice that.

1:08:14 > 1:08:20- You've picked up shell from the side. It is only a bit of garnish, isn't it?- Yes.

1:08:20 > 1:08:24Well, actually it is different.

1:08:26 > 1:08:31And here we have a Ballymaloe omelette.

1:08:31 > 1:08:37- Very well done actually, Rachel. - Well, thank you Atul.- Look at mine.

1:08:37 > 1:08:40- Mine is a bit dry.- How do think you've done?

1:08:40 > 1:08:45- 50 or 60 seconds.- I have to say, I think it's the first time ever

1:08:45 > 1:08:48that you've both got the same time.

1:08:48 > 1:08:51- Again?- How'd you think you've done?

1:08:51 > 1:08:56Do you think you can beat it? No, I don't think so.

1:08:56 > 1:09:00- I think we might have. - Gosh, you're positive.

1:09:00 > 1:09:0538, 39. No, no. Yes.

1:09:05 > 1:09:10- No, you didn't. I knew that would go up.- You are so horrible.

1:09:10 > 1:09:13You didn't, unbelievably in 40 seconds again.

1:09:13 > 1:09:17- Oh my goodness! - At least it is consistently bad.

1:09:22 > 1:09:26Who'd have thought they'd still have identical times after that battle?

1:09:26 > 1:09:29When Tristan Welch came into cook for us last Christmas,

1:09:29 > 1:09:33he went down in history as being the only chef ever to have cooked with more butter than me.

1:09:33 > 1:09:35It is not possible!

1:09:35 > 1:09:38My favourite kind of venison is on the menu. Look at this.

1:09:38 > 1:09:44- Venison four shanks. A bit like a lamb shank.- I've never seen people cook this before.

1:09:44 > 1:09:46It is from the front legs of the old dear.

1:09:46 > 1:09:49So you're going to marinate this first of all.

1:09:49 > 1:09:53It's not my old dear, or I'll be in trouble!

1:09:53 > 1:09:56I'm just go to marinate it in red wine and port.

1:09:56 > 1:10:02- There we are. Put loads of it in there.- This is slowly cooked. What's the name of this dish?

1:10:02 > 1:10:09This is venison casserole with roasted pears and parsnips and Cheltenham beetroot.

1:10:09 > 1:10:13Look at the array of ingredients. It is a real seasonal treat.

1:10:13 > 1:10:18This has got red wine and port, thyme, peppercorns, bay leaves, juniper berries.

1:10:18 > 1:10:23We're going to pop it into the fridge there.

1:10:23 > 1:10:25We'll take out this one.

1:10:25 > 1:10:29I'd better get my pears on as well, they will be raw otherwise.

1:10:29 > 1:10:32How long are you going to marinate that for?

1:10:32 > 1:10:34We're going to marinate that overnight.

1:10:34 > 1:10:38At least overnight, you can marinate it for two or three days.

1:10:38 > 1:10:40In fact, that is what I would do.

1:10:40 > 1:10:44This is one of my favourite seasonal...

1:10:44 > 1:10:48It is not a vegetable but I use it as a vegetable. It's pear.

1:10:48 > 1:10:52They roast beautifully in loads and loads of, what is your favourite thing called?

1:10:52 > 1:10:58- Butter.- Butter. There we are, loads and loads of butter.

1:10:58 > 1:11:00Cut them in half, you don't have to use a melon baller, but if

1:11:00 > 1:11:01you are a fancy chef like me,

1:11:01 > 1:11:05it kind of comes second nature. Cut out the stalks.

1:11:05 > 1:11:07And a pinch of salt on it.

1:11:07 > 1:11:13- Do you want me to dice up the bacon?- Yes, absolutely.

1:11:13 > 1:11:18- Small or chunky?- Chunky, please. - It's just a flavouring agent really.

1:11:18 > 1:11:23Loads of butter. We get those pears crackling away there.

1:11:24 > 1:11:28Lovely, I will get that fried off in a pan as well.

1:11:28 > 1:11:35It's nice to fry off the venison shanks in the fat.

1:11:35 > 1:11:38You mentioned that you get these from a butcher.

1:11:38 > 1:11:40That is a lot of that going in there!

1:11:40 > 1:11:43You like that? Is that too much butter for you?

1:11:43 > 1:11:48- Ladies and gentlemen, you heard it here first. - It's enough!- It's enough.

1:11:48 > 1:11:53It really helps and also if you want to make it a bit more Christmassy,

1:11:53 > 1:11:56you chuck in cinnamon, cloves and that sort of stuff to get a bit of spice in it.

1:11:56 > 1:12:01For the venison, a touch of olive oil.

1:12:01 > 1:12:05These are onion squashes, these little things, aren't they?

1:12:05 > 1:12:08Did you know, the squash family...

1:12:08 > 1:12:10I didn't know, but you are about to tell me!

1:12:10 > 1:12:15The squash family derives from the cucumber family.

1:12:17 > 1:12:21- Really?- You heard it here first. It wasn't in a Christmas cracker actually!

1:12:21 > 1:12:25- Too much of that mulled wine. - Or not enough.

1:12:25 > 1:12:29That has cooked much quicker than I thought it would have done.

1:12:29 > 1:12:34I am going to season these venison shanks and put them in as well to fry away.

1:12:34 > 1:12:41Nice brown colour, keeping all the port and red wine it's been marinated in.

1:12:41 > 1:12:45Cos we'll use that in the casserole as well to give it a rich flavour.

1:12:45 > 1:12:52There we are. Get a nice golden brown colour on that.

1:12:52 > 1:12:57These have little seeds in them. You get so many different types of squash.

1:12:57 > 1:13:00700-odd types of squash.

1:13:00 > 1:13:03The onion squash is my favourite, actually.

1:13:03 > 1:13:09- I like it because you can eat the skin.- Oh, I've just thrown that away!

1:13:09 > 1:13:13System breakdown! System breakdown!

1:13:13 > 1:13:18LAUGHTER

1:13:18 > 1:13:21There we go, we can put it back. They will never know.

1:13:21 > 1:13:25There we are, lovely. It needs to cook first.

1:13:25 > 1:13:30- How big pieces do you want these? - Nice little wedges, nice little wedges.

1:13:30 > 1:13:33- A little wedge?- Yeah.

1:13:33 > 1:13:37It's either that Nathan Outlaw wedge or a Kenny Atkinson wedge?

1:13:37 > 1:13:43- How big a wedge do you want?- Can I have a Kenny Atkinson meets Nathan Outlaw wedge and then go in half?

1:13:43 > 1:13:46- Half of it.- Bingo! Perfect. Spot on.

1:13:46 > 1:13:49Our venison shanks are nice and coloured.

1:13:49 > 1:13:53Dark coloration there. That is what we are after.

1:13:53 > 1:13:55Look at that, beautiful rich flavours.

1:13:55 > 1:13:59So, we are going to put in our vegetables first.

1:13:59 > 1:14:03- Crikey, maybe it WAS the mulled wine!- Yeah, exactly!

1:14:04 > 1:14:07Your house is going to stink with the heat in that pan!

1:14:07 > 1:14:09Lucky I do it at my mum's!

1:14:09 > 1:14:12Just cut up the vegetables roughly, your carrots,

1:14:12 > 1:14:15your celery and your onion.

1:14:15 > 1:14:17- That's a big onion, isn't it? - A little birdie tells me

1:14:17 > 1:14:19you're taking a break?

1:14:19 > 1:14:25- Yes, your birdie informs you well. - From cooking?- No, not from cooking.

1:14:25 > 1:14:28I'm taking a bit of time out from London, so to speak.

1:14:28 > 1:14:31- I'm moving to Sweden. - Moving to Sweden?

1:14:31 > 1:14:33Yes, just for the year.

1:14:33 > 1:14:36Taking a year out in Sweden? That's the whole idea.

1:14:36 > 1:14:40- Tax man, that's what it is. I hope he's not watching.- No, it's not.

1:14:40 > 1:14:44- It's about getting back to some core values in cooking.- Core values?

1:14:44 > 1:14:47- Absolutely core values.- In Sweden?

1:14:47 > 1:14:51Yeah, because we're going to live in a nice little rural location

1:14:51 > 1:14:55really close to wild foods and things like that

1:14:55 > 1:14:59and get a bit closer to nature. That's the idea.

1:14:59 > 1:15:03Now, all my vegetables are nicely caramelised and cooked away lovely.

1:15:03 > 1:15:06- What am I doing with these? - You're going to cut them in half.

1:15:06 > 1:15:10- We're going to wrap them up and cook them en papillote.- Just like that?

1:15:10 > 1:15:13That's it perfect. I've popped the parsnips in...

1:15:13 > 1:15:17- He has been drinking. - I've not been drinking!

1:15:17 > 1:15:20I would love a drink if you've got one.

1:15:20 > 1:15:26- That's all gone in about 15 kilos of butter.- Yes.- What goes in here then?

1:15:26 > 1:15:29I'm going to call this the James Martin method of cookery.

1:15:29 > 1:15:33In here, I've coloured off my shanks, coloured off my vegetables.

1:15:33 > 1:15:35I've put in the marinade with some thyme

1:15:35 > 1:15:38and the rest of the beautiful herbs in it.

1:15:38 > 1:15:43Now, we're going to put in our stock, cover it up like so.

1:15:43 > 1:15:45Put a lid on it and let that come back up to the simmer.

1:15:45 > 1:15:49- We cover that in tinfoil and pop it in the oven.- Where's your tin foil?

1:15:49 > 1:15:52- Here we are.- This is cooking these en papillote.

1:15:52 > 1:15:55Would you mind making me a little vinaigrette

1:15:55 > 1:15:58with the vinegar and the oil there?

1:15:58 > 1:16:02Vinegar and olive oil?

1:16:02 > 1:16:05I think it basically gives the beetroot a little bit of acidity

1:16:05 > 1:16:09and this onion squash. Do we want the Kenny Atkinson one in there?

1:16:09 > 1:16:14- That's fine. - Even Kenny can come too. That's it.

1:16:16 > 1:16:21Put a little bit of extra thyme in that one. Salt and pepper in there.

1:16:21 > 1:16:23It's a great idea for Christmas, really,

1:16:23 > 1:16:26because you can pop it in the oven and forget about it.

1:16:26 > 1:16:28This whole recipe can be done the day before.

1:16:28 > 1:16:31It doesn't matter if you've had a drink, all right?

1:16:31 > 1:16:35- It helps.- It might help! - I will grab this thing.

1:16:35 > 1:16:40- You grab that and I'll grab the veggies.- There you go.

1:16:42 > 1:16:46- How long does this go into the oven for then?- About three hours.

1:16:46 > 1:16:50- Three hours?- Yes, but it's well worth that wait.

1:16:50 > 1:16:55- The vegetables, they take about 25-30 minutes.- Temperature?

1:16:55 > 1:16:58About 140 degrees Celsius for the casserole,

1:16:58 > 1:17:00a bit hotter for the veggies.

1:17:02 > 1:17:06Look at this, this is lovely. This is what I'm talking about.

1:17:06 > 1:17:08It does look good though, doesn't it?

1:17:08 > 1:17:11Seriously, this is my favourite winter vegetable right now,

1:17:11 > 1:17:14even though it's not a vegetable. Turn it over like that.

1:17:14 > 1:17:17Let's take out one of these shanks here. There it is.

1:17:17 > 1:17:21I was wondering where it was in there! Look at that.

1:17:21 > 1:17:23Just so excited about this.

1:17:23 > 1:17:27Look at that meat, it just falls off the bone like that, so delicious.

1:17:27 > 1:17:31- Bit like the lamb shanks sort of thing as well.- Absolutely.

1:17:31 > 1:17:35How much would you pay for one of those, if you got one, that is?

1:17:35 > 1:17:38Don't pay over two quid for one. That's what I say.

1:17:38 > 1:17:40The lamb shanks have got quite expensive recently.

1:17:40 > 1:17:43They are, because everyone's using them, that's why.

1:17:43 > 1:17:47I love the smell of the papillote that comes out. It's just fantastic.

1:17:47 > 1:17:50- Stop yapping and get it on the plate.- All right, all right.

1:17:50 > 1:17:53I'm not even in charge of my own recipe, am I?

1:17:53 > 1:17:56Put the venison shank there, falling off the bone,

1:17:56 > 1:17:58and the piece de resistance, the roasted pear.

1:17:58 > 1:18:03- Lovely, and a couple of parsnips. - Do you want a bigger plate?

1:18:03 > 1:18:04Do you know what,

1:18:04 > 1:18:06let's put it in the casserole, best place for it.

1:18:06 > 1:18:10- Do you want the sauce as well?- Yes, please.- There's a spoon.- Lovely.

1:18:10 > 1:18:13What I like is to plonk all the veg on top of the casserole

1:18:13 > 1:18:14in the middle of the table.

1:18:14 > 1:18:17- Does it come with a few chestnuts? - Chestnuts are in the sauce.

1:18:17 > 1:18:20I love chestnuts and I think they're lovely

1:18:20 > 1:18:24with things like crushed parsnips, which would be a great side dish,

1:18:24 > 1:18:27or crushed celeriac. Let's put all the sauce on there.

1:18:27 > 1:18:31It's a casserole, you need it all. That's venison shank casserole

1:18:31 > 1:18:33with roasted winter vegetables and a pear.

1:18:33 > 1:18:35I have to say, it looks delicious.

1:18:39 > 1:18:42I like how you've got a side dish of that as well.

1:18:42 > 1:18:47- Yes, yes.- Do you like your butter salted or not, James?- There you go.

1:18:47 > 1:18:49I think there's enough for everybody.

1:18:49 > 1:18:52If not, there's plenty more in the kitchen.

1:18:52 > 1:18:56I have to say, I've never tried this piece of venison.

1:18:56 > 1:19:02- Never tried it?- It's so tender! - It cooks beautifully.

1:19:02 > 1:19:05Look at that nice, sticky, gelatinous sort of thing.

1:19:05 > 1:19:08I've never seen that in any supermarkets or anywhere.

1:19:08 > 1:19:11Like you say, predominantly it's put into mince.

1:19:11 > 1:19:14It'd be put into mince. What a sacrilege.

1:19:14 > 1:19:20That is delicious. It's so tender, melt in your mouth.

1:19:20 > 1:19:22- Good isn't it?- Beautiful.

1:19:26 > 1:19:29It was a real treat to have the hugely talented Catherine Tate

1:19:29 > 1:19:33in the studio, but I'm never going to ask her to cook for me.

1:19:33 > 1:19:36She doesn't know the difference between salt and sugar.

1:19:36 > 1:19:38Everybody here's made their mind up. To remind you,

1:19:38 > 1:19:41food heaven would be these two little fellas over here -

1:19:41 > 1:19:45squid, sauteed off, turned into this, or could be this as well.

1:19:45 > 1:19:46This is salt cod, bacalao,

1:19:46 > 1:19:49which could be transformed into potato croquettes.

1:19:49 > 1:19:52We've got some lovely shrimps with that, deep fried.

1:19:52 > 1:19:56Alternatively, it's this lump. Tons and tons of butter.

1:19:56 > 1:20:00We know what you've chosen already!

1:20:00 > 1:20:03Butter turned into rough puff pastry to go with a pear tarte Tatin,

1:20:03 > 1:20:06Christmassy style with star anise and cinnamon.

1:20:06 > 1:20:08How do you think this lot have decided?

1:20:08 > 1:20:10I think you're going to definitely go for pastry.

1:20:10 > 1:20:15I think, you know, you might have taken pity on me.

1:20:15 > 1:20:16- Vinny was on your side.- Was he?

1:20:16 > 1:20:20I know Vicky's not cos she said she would never eat squid.

1:20:20 > 1:20:23I'd just like to say, if it's the tarte Tatin,

1:20:23 > 1:20:25I'm scraping off the bottom bit.

1:20:25 > 1:20:27You are going to be scraping off the bottom bit

1:20:27 > 1:20:30- cos you can take that home with you. - Oh, no!

1:20:30 > 1:20:32- Come on, people!- The viewers were on my side!

1:20:32 > 1:20:36There's only one person in it, there you go.

1:20:36 > 1:20:38Right, on with that tarte Tatin.

1:20:38 > 1:20:41A masterclass of how to make puff pastry.

1:20:41 > 1:20:44Get a Frenchman to do it, particularly this one here.

1:20:44 > 1:20:47You've written a book on pastry so off you go.

1:20:47 > 1:20:50You've got some flour, we've got butter, we've got water,

1:20:50 > 1:20:53we've got salt. That's what we're creating.

1:20:53 > 1:20:56If you peel pears for me over there,

1:20:56 > 1:21:01what I'm going to do is get ready our poaching liquor for our pears.

1:21:01 > 1:21:05Oil in there, butter, salt.

1:21:05 > 1:21:10This is rough puff pastry, it's not traditional puff pastry

1:21:10 > 1:21:12which we laminate using a whole piece of butter,

1:21:12 > 1:21:17- not that you'd be making this, Catherine?- No, I probably won't.

1:21:17 > 1:21:23You don't make yourself your own puff pastry? Not yet.

1:21:23 > 1:21:27I've not honed my technique yet, but it's on my list.

1:21:27 > 1:21:28It's on your list!

1:21:28 > 1:21:31Doesn't eat pastry, Michel, that's the whole point of this.

1:21:31 > 1:21:34I forgot for a second. What a stupid question.

1:21:34 > 1:21:39I wasn't going to say anything, but what's the problem with pastry?

1:21:39 > 1:21:45What's the problem? This, this is the problem with pastry.

1:21:45 > 1:21:49- Making it.- No, not making it - putting bits of flour

1:21:49 > 1:21:54and mixing it up with bits of butter and then... Oh, no.

1:21:54 > 1:21:57It's so nice, I promise you. Just the feeling of it.

1:21:57 > 1:22:02I imagine the feeling of it's nice, not the feeling in your mouth.

1:22:02 > 1:22:04It smells good.

1:22:04 > 1:22:09I can even eat it when it's raw, before putting it in the oven.

1:22:09 > 1:22:14Talking of pastry, talking of tartlets, bits and pieces,

1:22:14 > 1:22:17this is the upside-down one, so this is a tarte Tatin.

1:22:17 > 1:22:19- It was invented by mistake?- Totally.

1:22:19 > 1:22:22It was two ladies that made a mistake.

1:22:22 > 1:22:27- I'd better stop there.- It's not what you said in rehearsal, I know that!

1:22:28 > 1:22:33No, no, a lady never makes mistakes, but on that occasion, they did it.

1:22:33 > 1:22:38- They put the pastry on the top? - Absolutely.

1:22:38 > 1:22:41They basically lined a tin, but forgot to line it...

1:22:41 > 1:22:42But what a lovely mistake.

1:22:42 > 1:22:45Put the pastry on the top and hence the tarte Tatin was born.

1:22:45 > 1:22:48It was the only tart to have the pastry on the top

1:22:48 > 1:22:51and flipped over. This is how it's made. You get a liquid caramel.

1:22:51 > 1:22:53I know you're looking in this bit as well.

1:22:53 > 1:22:58Actually, I'm sort of semi-relieved because this was my food heaven,

1:22:58 > 1:23:02and they've walloped a big old load of sauce in it.

1:23:02 > 1:23:04You were turning into character then!

1:23:04 > 1:23:08That could have been poached salt cod,

1:23:08 > 1:23:11which then we were going to flake off and put it in

1:23:11 > 1:23:13with the potato cakes. Anyway, we've got our caramel here.

1:23:13 > 1:23:17The thing is with tarte Tatin, traditionally it's done with apple,

1:23:17 > 1:23:20but we're doing it with pears. We've got vanilla, we've got some lemon,

1:23:20 > 1:23:24and then we've got the pears which we're eventually going to be doing.

1:23:24 > 1:23:27I've never seen that happen. Is that actually what happens?

1:23:27 > 1:23:29- That's amazing!- You know honeycomb?

1:23:29 > 1:23:33You know inside of that well-known chocolate bar, that one?

1:23:33 > 1:23:34This is how you make it.

1:23:34 > 1:23:37All you do is just put baking powder in and it puffs up into honeycomb.

1:23:37 > 1:23:39- Wow!- You put honey and bits and pieces in.

1:23:39 > 1:23:42- You just put salt in there...? - No, that's sugar.

1:23:42 > 1:23:43LAUGHTER

1:23:43 > 1:23:48It's not going to work with salt! This is sugar gone in there.

1:23:48 > 1:23:50- Oh, wow!- It just starts to turn like that

1:23:50 > 1:23:53and it goes to what we call blackjack in a second,

1:23:53 > 1:23:56which is really dark, which is too much, but then we grab some butter.

1:23:56 > 1:24:00- Don't forget the butter. - Just a small amount of butter.

1:24:00 > 1:24:05If you watch this show, we like our butter. Bit of double cream.

1:24:05 > 1:24:08Mix this together. This is how we make a little bit of toffee sauce.

1:24:08 > 1:24:11- Right.- You could just pour that over the ice cream, it's done.

1:24:11 > 1:24:14Then we've got some star anise here, which is wonderful.

1:24:14 > 1:24:16A bit of cinnamon, pop that in there.

1:24:16 > 1:24:20Something Christmassy as well. All we do is just leave that now,

1:24:20 > 1:24:22and that's our caramel.

1:24:22 > 1:24:26Not waiting for Gordon because it would take all day.

1:24:26 > 1:24:29Pears can go in, please, mate. You see our pastry?

1:24:29 > 1:24:34- He's rolling it out now.- But it's raw!- It's better when it's cooked

1:24:34 > 1:24:36but we've got to make it first.

1:24:36 > 1:24:38There is a secret in making puff pastry.

1:24:38 > 1:24:41You've got to roll it so many times, haven't you?

1:24:41 > 1:24:44Four times for the rough puff and six times for the classic.

1:24:44 > 1:24:47Six times and four times for the rough puff which we've got there.

1:24:47 > 1:24:49It's roll and fold each time.

1:24:49 > 1:24:53I'm on the third turn and I'm ready in a minute for the fourth one.

1:24:53 > 1:24:55Here we are.

1:24:55 > 1:24:59A rough puff pastry takes roughly seven or eight minutes to make.

1:24:59 > 1:25:04You should all do it at home. Four turns, that's it.

1:25:04 > 1:25:08We've got one there, can you keep rolling please, chef?

1:25:08 > 1:25:10A bit more, a bit less, who cares at that stage?

1:25:10 > 1:25:12- Keep rolling, don't stop.- Good.

1:25:12 > 1:25:15If you want to put your pears in this mixture.

1:25:15 > 1:25:19- I've got some that I've poached, these ones here.- What's that?

1:25:19 > 1:25:22- That's water, sugar. - What's that for?

1:25:22 > 1:25:25- To cook the pears, but I was too busy.- Oh, I see.

1:25:25 > 1:25:29- I was too quick.- We've got our tarte Tatin which is here.

1:25:31 > 1:25:36You put these in upside down, so they go in presentation side down.

1:25:38 > 1:25:42You can have that and then Michel's going to cover this over.

1:25:42 > 1:25:47- That's it.- Should have some ice cream in the freezer, please.

1:25:47 > 1:25:49That would be great.

1:25:49 > 1:25:52And roll over the top. Great for Christmas, this.

1:25:52 > 1:25:58- Great for Christmas. Fold it like that.- And back into it.

1:25:58 > 1:26:02- A little bit back.- OK, and in the oven.- In the oven.

1:26:02 > 1:26:0625 minutes, 400 degrees Fahrenheit, 200 degrees centigrade.

1:26:06 > 1:26:09This is what you have to be careful of.

1:26:09 > 1:26:13When you're taking it out, please put a cloth.

1:26:13 > 1:26:17You have to be very careful with this.

1:26:17 > 1:26:21The idea is loosen it off and then very quickly, turn it over.

1:26:21 > 1:26:24Cover your arm like that and hold it with the cloth.

1:26:24 > 1:26:27- That's a beautiful tart.- Thank you very much. You've done very well.

1:26:27 > 1:26:30I'm going to record that as well and play that back on Sky Plus.

1:26:30 > 1:26:34I actually didn't think this was going to turn out like that

1:26:34 > 1:26:36- but it has done.- It's lovely.

1:26:36 > 1:26:40- Going to take a wedge of this. - Look at that.

1:26:41 > 1:26:45- It smells good too.- Excuse fingers on this, but it is so good.

1:26:45 > 1:26:51And a nice scoop of vanilla ice cream on the side.

1:26:51 > 1:26:54- You've got to admit... - It looks beautiful.

1:26:54 > 1:26:59- And it tastes even better, I'm sure. - Dive in, tell me what you think.

1:26:59 > 1:27:02Or do you want just a tub of ice cream?

1:27:02 > 1:27:06Dive in, Michelin-starred puff pastry as well.

1:27:06 > 1:27:09In which case, I most certainly will dive in.

1:27:13 > 1:27:18- Happy with that one, chef? She's going into the ice cream.- Stop it!

1:27:18 > 1:27:21- You're supposed to take the pastry! - I am going to.

1:27:22 > 1:27:24A touch of cream in there.

1:27:24 > 1:27:27When it comes out of the oven, please, please, please

1:27:27 > 1:27:31allow it to cool down before you turn it over.

1:27:31 > 1:27:34What do you reckon? Silence.

1:27:36 > 1:27:37It's not your cup of tea.

1:27:37 > 1:27:42Look, what I find is, I'm surprised about,

1:27:42 > 1:27:45is what I usually want in a pastry but it doesn't.

1:27:45 > 1:27:47It's still quite flaky and crunchy.

1:27:47 > 1:27:51Normally, I don't like pastry because it's so claggy.

1:27:51 > 1:27:53Because Michel made it.

1:27:53 > 1:27:57- That's the difference. - At about £6,000 an hour.

1:27:57 > 1:28:00That tart's cost about eight grand so just enjoy it!

1:28:06 > 1:28:09Now, I know Catherine won't be making it, but believe me,

1:28:09 > 1:28:12rough puff pastry is so easy to make, and your guests will love it.

1:28:12 > 1:28:15We've come to the end of this week's festive Best Bites,

1:28:15 > 1:28:18but don't worry, all the recipes from today's show are on our website

1:28:18 > 1:28:21just a click away at bbc.co.uk/recipes.

1:28:21 > 1:28:24There are loads on there to make your New Year's celebrations

1:28:24 > 1:28:28go with a bang and I'll be back next Sunday at 10 o'clock here on BBC Two

1:28:28 > 1:28:32with some more fantastic recipes from the Saturday Kitchen archive.

1:28:32 > 1:28:35Have a Happy New Year and we'll see you in 2013.

1:28:35 > 1:28:38Subtitles by Red Bee Media Ltd