Episode 62 Saturday Kitchen Best Bites

It's the party season, so I've got some mouth-wateringly festive recipes

for you on today's Best Bites.

Welcome to the show.

I've got some Saturday Kitchen corkers for you this morning.

French chef Stephane Reynaud creates a seasonal shellfish starter

with his scallops, leeks and chestnuts.

Honorary Welshman Matt Tebbutt joins me at the hobs

to cook pork an unusual way.

He oven cooks Gloucester Old Spot in milk with cinnamon and lemon,

and then serves it with rice.

Yes, pork in milk.

It sounds unusual, but it tastes delicious.

The hugely talented chef Tristan Welch

cooks a lesser-known but delicious cut of venison.

He makes casserole with venison shanks,

and then serves it with roasted winter veg,

and pears cooked in more butter than I've eaten in my entire life.

And comedienne and actress Catherine Tate

faced her food heaven or food hell.

Would she get her heaven,

squid served with shrimps and salt cod croquettes,

or food hell, pastry,

in the form of a glorious pear tarte Tatin served with vanilla ice cream?

We'll see what she gets at the end of the show.

Now, we've got loads of brilliant recipes for you today,

including this one -

a brilliant terrine from the master at classic cookery, Michel Roux.

-Welcome to the show.

-Thank you.

So what's on the menu, chef?

Well...chicken terrine with herbs.

-Chicken terrine, very festive, this, isn't it?

-Oh, it is, it is.

It's what all the French people have at Christmas.

-But they have a lot of game at Christmas, as well.

-They do.

-We use partridges, pheasant...

-Yeah.

-On that instant, we're going to use chicken.

-And pistachio nuts.

And pistachio nuts are nice.

OK, so tell us the ingredients for our terrine.

-Oven-ready chicken...

-Yeah.

-..with a nice bit of pork, normally the neck is one of the best.

-Yeah.

-Rump, veal rump, a little piece of it...

-Yeah.

-..and ham.

-And that's going to be minced together.

-Right.

And then we have pork back fat, which we cut in some very thin slices.

-Which is the back fat which you've got here, yeah?

-Yes. Because I've got a friendly butcher.

And he has minced everything for me, look at that.

-So...

-Yeah.

-Because that's the way to do it.

-Exactly.

-You bring a bottle of wine to your butcher...

-And he does everything!

-JAMES LAUGHS

-"Look, could you do those things for me?" And he will mince them. So...

-OK.

-We can get rid of that.

-I'll get rid of that for you.

-Thank you.

-There you go.

-Excellent.

And then we can start.

Right, can I line this terrine ready for you?

-Oh, you can, yes please. You can even cut the chicken in long strips.

-I can do that.

-And then I'm starting to do, obviously...

-Let me get a knife.

..the meat terrine. The minced meat.

So that's the chicken, which goes in the bowl...

The bowl is nice.

Do you want thin strips?

-Half that size?

-Medium size, you see, because...

-A bit thinner than that. Thank you.

-Bit thinner than that.

So that goes all in.

There you go.

And the ham.

-And the ham is obviously a bit dry, so we've got to be careful so it doesn't go on the floor.

-Yeah.

-Now, if you were doing a game terrine...

-Yes?

..you'd still use the pork base, or what?

-Absolutely.

-Yeah.

-The pork is amassed into a terrine.

-Yeah.

-So is the veal.

The ham is not always necessary.

Yeah?

Now, so we've got all that. Have you got a wooden spatula?

-I love working with a wooden spatula.

-I can get one. We've got plenty of them on this show.

-Oh, good Lord.

-Cos I stupidly said something, that I didn't like the wooden spoons,

and now we've got thousands of them. Which one would you want, chef?

-Oh, let me just choose.

-Just want me to pick one? What about that one?

-That looks nice. Thank you.

-There you go.

-That's lovely.

-Simon and Georgina. There you go.

-Some people love you, obviously.

JAMES LAUGHS

My mother, and that's about it.

You've got the message.

Er...now, salt.

-We put a bit of salt...

-Yeah.

Aah... We've got pepper from the pepper grinder, you've got it there.

There you go.

I'm going to melt... You see that I'm melting the butter.

-Putting the shallots in it.

-Yeah.

That's for you, because I've got to give you a hand,

you're not following it at the moment, you're not all that.

-Come on, James.

-I'm trying, you know?

So cream goes into it.

-Into the mix.

-Can I put that there so people can see?

-Yes, certainly.

-There you go.

-Here we are. Well...

-So we mix the cream...

-Yeah.

..nicely...

Now, Bryn, have you made terrines like this before or not?

We make quite a lot of game terrines this time of year,

but I've never seen cream in a terrine.

So I'm very intrigued to see...

-You've never seen...?

-Cream into a terrine before.

-Cream?

Aaah...

Well, my father was a charcutier, and my grandfather was a charcutier,

-and he always put a bit, a dollop of cream into his terrine.

-Yeah?

Now, the quantity there is big enough

to do at least four or five terrines, you see?

-Right.

-We're not going to do that, it would be too much.

-Yeah.

-I need...

-Always by hand?

-Always.

-You wouldn't do this by machine.

Well, you could do that by machine, but by hand it takes no time.

-Yeah.

-Then you just halve an egg, so you put...

Half the yolk, here you are.

Now, you've kept it over ice as well, is there any reason for that?

Why's that?

On ice... It's always got to be ice-cold, the meat.

Because it absorbs all the cream and everything.

And it's very important that the meat must be cold.

And in fact, when the terrine is put together,

it should go in the fridge for a few minutes

a couple of hours before cooking.

-Right.

-But we don't have the time today.

-OK.

-So we will not do that.

-I've put the thyme in there.

-Yeah?

A bit of Armagnac or cognac if you want to.

-They all right for you, chef?

-That's perfect. JAMES LAUGHS

You've done that before, you see. JAMES LAUGHS

Here...

I'm going to...

-And the heat goes up, there you go.

-Yes, please.

Ah, there it goes...

OK, OK, OK...

Should have taken a bowl a bit bigger.

So basically, I've just got these dishes,

and we take the fat on the...

-On the terrine?

-The lard which it's got on there. Very thin slices and line the terrine.

-Absolutely.

-It's going to keep it moist, as well, so no bacon for this.

-Yes, it is.

-It's just a bit of that.

You can... That's it...

And then the herbs go into it.

-Yeah.

-That's it.

Onto the plate, and then we can roll...

Yeah, you can roll this chicken strip into it.

-Yeah?

-And then we start assembling the terrine.

-Take it through.

-Yeah, that's it.

-It's good none of you lot are vegetarian, anyway.

-No, no, no!

Definitely not!

You know the nice thing with the terrine is that you make them at Christmas,

and if you cook them small like this,

-it's like having a little pressie.

-Yeah.

You've got them in the fridge, and each time you need a little slice of terrine,

you go backward and forward and you can enjoy it.

And a terrine is always better

when it's been cooked a couple of days before.

There we go.

Ah, now. So now, let's...

put that there...

-Ah.

-Right.

Here we are.

-So the texture's quite important, it's not smooth-smooth.

-No.

-It's got texture to it, as well, yeah?

-Yeah, it has.

-We've got a spoon, the spoon should be put on ice.

-Yeah?

And then you push the meat...

-That's all right, yeah.

-There you are.

Same there.

Now, if you were doing a game terrine,

-cos there's lots of it in season at the moment...

-Yeah.

..you'd use pheasant, bit of venison, you were saying?

Venison is lovely, I would use partridges...

-And I can use obviously pistachio instead of parsley.

-Yeah.

I love pistachio in terrine.

-OK, now we layer in the chicken in there.

-That's it.

-Yeah.

-So it's done.

Now you're doing a salad of beetroot.

Yeah.

Now we've got a bit more fuss...

The forcemeat, a little meat on the top...

-And then we're there.

-If you're wondering what the "farce" is,

-that's the filling that you've mixed together.

-Yes, absolutely. So...

-You tap it a bit.

-You kind of overfill them, yeah?

-Tap it a bit. Always tap it a bit.

Yes, it's got to be quite filled.

And then you bring back the back fat, you see the fat?

-Yeah.

-Bring it back on the top.

Here we are.

And it's ready to go to the oven.

-Is that my cue?

-Yes, it is your cue!

THEY LAUGH

And you should have done it by now.

-The dressing, by the way, is lemon and oil.

-OK.

-Now, you want to put the water..? I'll put it.

-Yeah, you can put that.

Yes, I've got to do something, after all.

-Yeah.

-Yeah.

So a bit of water. The water must be at around 60 degrees centigrade.

Halfway up, because if you put too much,

-it's going to go in the terrine.

-Yeah.

And we don't want that.

-So it's ready.

-Yeah, OK. It's ready,

but you could put that in the fridge before you do that, yeah?

-Logically, it would be better to put it two hours in the fridge.

-OK.

-Not with the hot water, obviously.

-Right, so the idea is you cook it...

-LAUGHTER I have to tell him everything!

-Yeah.

-You cook it with the lid off?

Lid off for about half an hour, and 15 minutes...

..the lid is taken back into it.

Now you've got it all. Look at that, what he's done.

You've got the lid on there. Right. There you go.

-So can I take the terrine?

-Yeah, just let me get a clean bowl, chef.

-Lovely. Lovely, lovely. Yes, we should.

-Yeah.

Cross-contamination, very dangerous.

-And there's a sink in the back there if you want to wash your hands.

-Ooh! Lovely. Yes, I can do that, too.

-Cos your brother'll be phoning up...

-Yes, he will. Knowing him.

-Yeah!

-JAMES LAUGHS

-He's got nothing else to do!

-He's sat there...

LAUGHTER

Ooh! That's...

Oh, look at that.

So the idea is now you would do what? You would press these?

-I take them out, put them on the board there.

-Yeah.

There.

And I'll press them.

-Now, I've got a little press, a little wooden press.

-Yeah.

That's it.

-Because...

-Michel Roux and a tin can?

Yes, well...

We're not eating what is in the tin!

JAMES LAUGHS No, no, no.

Don't get me there, uh?

Cheeky little boy, you are! JAMES LAUGHS

You see what's happened?

Now, if it wants to hold, we'll be all right, yes?

This story will be a funny one.

Here...ooh!

Yeah, it's holding.

I'm surprised he's speaking to me, you see,

cos we had a game of golf, didn't we,

-had a little sneaky game of golf?

-Let's not talk about that, please.

LAUGHTER

Yeah.

He won all the prize. JAMES LAUGHS

The only prize he didn't win was the ladies' prize!

JAMES LAUGHS Thank God for that. So that's what you do, you put the press on it.

-Bryn!

-Leave it for a couple of hours...

-Come here.

-I'll come and hold it for you, chef.

Stand there.

Thank God we've got some young people here.

-Stand there.

-Yeah, that's it.

-How long do I hold it for? Couple of days?

-Two hours.

-Two hours, OK.

-LAUGHTER

-Right, stand there.

-OK.

Carry on!

Now, can I get the terrine, the cold terrine...?

-I'm getting it, I'm getting it.

-Lovely. Look at that.

How many do you want, chef?

I'd like one.

One. Get me two, we cook two.

Get me two, that's it.

-Lovely, look at that.

-I still haven't done this julienne yet.

THEY LAUGH

What's he doing?

-He's not doing work.

-Well, he's not doing it!

-Look at him!

-I've got my hands full. I would help otherwise.

It's the first time I'm cooking at Christmas without having a drink,

and I really think... LAUGHTER

-It's not on, you know?

-Right.

I take a little piece of the terrine out.

Look at that.

Er... Can we get a bottle opener for Michel Roux?

-I want to...

-Ah! Look at that.

A bit of red as well? Aaah, lovely.

There's no glasses, though. Straight out of the bottle.

-Right, how thick do you want these slices?

-Er... Perfect.

-Like that?

-All julienne.

-Perfect.

-Perfect.

He's just saying that, James.

You just stand there and just press those.

-He's just keeping you happy.

-No, no, no, no, no.

You can leave it alone now.

-Is that OK, chef?

-Take the tins off.

-Take the tins off.

-Leave them! No, no, leave them on!

-What do you want?

-I changed my mind! JAMES LAUGHS

I'm free to change my mind.

LAUGHTER

There are normally 20 chefs in a kitchen.

So I turn around, I say, "Do that. And stop there!",

and so on and so forth. It's lovely!

What do you think, Bryn? Of the terrine.

-Looks beautiful, chef.

-Smell good?

-It's lovely.

-It is.

Yeah, and like what is done before...

JAMES LAUGHS

Right.

I mean, I've got to say...

Have you got any oil on that salad or not?

-I've got some oil, yeah.

-Can I use it, then?

-It's coming, chef. It's coming. I've got some here. I've got the dressing here.

-Good Lord! So quick.

Ah, a bit of Cumberland.

-So what happens at the Waterside at Christmas, then?

-We close.

LAUGHTER

No, we close after Christmas.

That's our last day for six weeks.

-Six weeks, you close?

-Mmm.

It's unusual for a restaurant to close for six weeks.

Yes, well, I tell you what, it took years,

but now I can afford it.

-And it's like Christmas, my son's cooking.

-Right.

I will be just overseeing the operation, that's all.

So look at that, I mean, you've done it well.

What you say...

You know how to season a little salad.

-Thanks very much, yeah!

-JAMES LAUGHS

-Isn't he lovely? Look at that.

-I also know how to play golf, chef.

If you want lessons I'll give you...

Ah, no, no, no, don't give me any more...! JAMES LAUGHS

You're banned from the golf course.

I'm not inviting you any more.

You're persona non grata. JAMES LAUGHS

So, look at that, those beetroot there.

That's it.

Another one or two just there.

-Yeah.

-And then the terrine.

Now, the terrine, we put them...

Now, do you have this cold or do you have it at room temperature?

-No, no, room temperature.

-Yeah.

Because the flavour of the terrine is much better.

Well, let's get mad. Let's have three on the plate like that.

-That's it.

-And then a little Cumberland.

-Yeah.

And the Cumberland is lovely.

-We could have chutney, pear chutney or fig chutney.

-Be nice, yeah.

So you can have a nice little dollop of Cumberland.

And then the rustic toast, look at that.

-Right.

-There we go.

-And the toast goes there...

And we've got it. That's it.

So the terrine of chicken with fines herbes,

rustic toast, with a lambs lettuce,

with...what did you use, you used a lemon, did you?

I did use a little bit of lemon.

I hope so, because I was going to talk about the lemon.

The lemon and olive oil.

Look at that, there you go.

JAMES LAUGHS

-So...

-Check that out.

It smells good. I know...

There's no doubt that this is going to taste good.

-Oh! I'm very excited.

-So over here, Michel.

Have a seat.

Dive into that one.

-Wow!

-Tell us what you think of that.

This looks incredible.

Looks like a plate, it's actually from his...

It's a piece of slate from his roof on his house.

LAUGHTER

-Mmm...

-But nice and simple.

And like you said, in actual fact, you've got the ingredients there.

Once it's made, sit in the fridge, you can just go in and take little slices out.

-This is why we love...

-Mmm!

-The chef loves that kind of dish.

-Yeah.

-Because a terrine is something you've got in the fridge, you go backward and forward...

-Nice.

If you do a little terrine, you can have different flavour pate.

-Yeah.

-And you just have... The kids love it, you know?

And a grown-up will have a glass of wine with the terrine.

-Yeah, exactly!

-The kids...

You give them a Ribena or orange juice or whatever. JAMES LAUGHS

Whose is that?

-Absolutely delicious.

-What d'you reckon?

It's gorgeous.

Who wouldn't want that terrine as part of any party buffet?

It was absolutely delicious.

Coming up, I'll be making a spicy monkfish tikka masala

for Sarah Millican, after Rick Stein visits an old friend in the US of A.

Very nice to see you!

'This is my old friend, Johnny Apple.

'Jill and I are at Johnny and his wife Betsy's weekend retreat

'near Gettysburg in Pennsylvania.

'Why I like Johnny - he lives his life for food.

'And you can tell he spends a lot of time in the kitchen.

'Actually, his main job is the chief political correspondent

'for the New York Times,

'but it's food that we talk about all the time.

'And one of the things I really like about Americans

'is their thoroughness.

'When they do something, they do it in style.

'I've never seen a barbecue like this before.

'It's the sort of thing you can imagine Jay Gatsby

'having in his garden.

'And the lobsters - well, Johnny wouldn't have any other lobsters

'but Maine lobsters flown in that morning.

'They were wonderful.

'And then some great big shrimp and asparagus,

'and a sauce of olive oil, basil and lemon juice, which I made.

'The lobsters took about ten minutes. They were prime in early summer.

'And then some soft-shell crabs.

'Now, this is a great American dish.

'You just take some ordinary flour, and you add this special seasoning,

'Old Bay seasoning, which is a mixture of paprika, bay, cayenne,

'black pepper, allspice and salt.

'And you stir that all in together,

'and then you coat these soft-shell crabs in it.

'You can eat the whole thing, that's why they're called soft-shell crabs.

'Back in Padstow, we only use soft-shell crabs for bait.

'Anyway, turn them over in some hot oil,

'and they're lovely and crunchy and crisp on the outside.

'And you serve them with little else.

'And those and the lobster and the shrimp,

'and not forgetting some lovely champagne.

'What could be nice on an early summer's morning?

'Except Chalky's not here.'

You know, Rick, I've noticed, travelling around,

whether you're talking about Australia, New Zealand, even China,

there...and even India,

there's a big thing towards eating more seafood,

because it's healthier, it's lighter...

And it also has to do with being by the water,

and we seem to be in a time when the places people want to go

are Venice, Cape Town,

Hong Kong...

-Sydney?

-The old...Sydney.

-Yeah, Sydney.

-Key West?

-Padstow, Key West.

Padstow!

-RICK LAUGHS

-Er...but it's...

You were very rude about Padstow, though! You said it was...

You said it was a two-bit little town or something!

I did not use the word "two-bit," I said it was plug ugly.

THEY LAUGH

As Betsy always says to me, you didn't make it on looks.

Well, Padstow is the same way!

I know they say Britain

and America are two nations divided by the same language, but plug ugly

is something I don't quite get when it comes to describing Padstow.

I mean, it's not posh, but I think it does have a charm about it.

But he's absolutely right about those places people go to near the water.

They're all taking meat off the menu and putting on seafood.

It's a sort of social change.

This is Singapore chilli crab and I think it's like

the signature dish, if you like that sort of expression, of Singapore.

I was in Singapore with my mate Johnny, we were in Raffles Hotel

with our wives, and we got into a taxi at the hotel and we started to

say something but we were cut-in cos the guy said, "You want girls?"

We said, "No! We want Singapore chilli crab!"

He put his foot on the brake after about 200 yards, literally.

We got out in Purvis Street.

And we had one of those dishes that you remember all your life.

And lots and lots of Tiger beer.

So brown crabs, we're going to use over here,

because we don't have the blue crabs they have over there.

First of all, to cut them up.

Take the tail off and then just cut the whole crab in half.

It's a bit hard, but you just have to use a good heavy knife.

Pull the claws off. You can use cooked or raw crab.

Raw crab gets a better result, but if you don't like killing crabs,

that's fine.

Now, we just pull the back shell away from the body

section of the crab like that. We just want the juice,

we don't want the brown meat cos it makes the final dish a bit muddy.

You have to think of some other use for that.

Now the claws, just cut them at the joint like that,

that's just to break them up a bit so you can get into the meat

when you're picking through the chilli and all the rest of it.

You can use a hammer if you're worried about cutting yourself.

I'm just going to cut the body sections into two halves

and that's just about ready to be cooked.

We've just got to take the dead men's fingers out,

which I suppose are the crab's lungs, for want of a better word.

They're not very nice to eat.

And then we're ready to do the stir-frying.

So into that extremely hot wok goes some sunflower oil and now the crab.

Look at that.

This is such a good burner, but nothing like those

ones in Singapore that are a bit like things for melting steel!

I'd love one in this kitchen! They're enormous.

Turn that over and now we add some garlic, lots of garlic,

and lots of ginger, turn that over, don't want to let it catch too much,

which is why I've added it after the crab in this case.

I quite like a fresh taste there. Now, some tomato ketchup.

Wow, that's good! I very rarely use it, only in prawn cocktail sauces.

What I like about this dish is, sorry,

just interrupting myself, some soya sauce now.

About three or four table spoons. There we go. And some red chilli.

Now, lots of red chilli.

You can leave the seeds out if you like,

but in a dish like Singapore chilli crab, if you don't want to put

the seeds in, I shouldn't bother to cook the dish.

And now some water, about four or five fluid ounces.

The juice from the crab. Why do I like this dish?

Because it's a restaurant dish.

It's only got a few ingredients because everybody that cooks

this dish in somewhere like Singapore has got to get a move on.

But all the ingredients are right for the dish. And finally some pepper.

It has this sort of integrity cos it's not over-imaginative.

That's what I don't like in cooking any more.

I'm just as guilty as everybody else.

I like things that are clean and simple, don't have too many notes.

I may have said that before.

OK, that's just about ready to serve up.

Just gently ease all this into a nice white bowl.

And finally, just some shredded spring onion.

I think they call it Angel Hair. Looks really nice.

I like eating this without rice,

just like it is, but with plenty of cold beer.

And that Singapore chilli crab is one of my favourite dishes.

Seafood and spice go so well together.

-I was hosting the British Curry Awards, there is such a thing.

-Wow!

2,000 people in one room. I was hosting that this week,

so I thought I'd have a go at making a curry with seafood.

I'm going to use some monkfish

but this is an authentic Indian tikka masala.

It's not the bright red stuff that we're so familiar with.

So what I've got in here is cashew nuts, almonds, garlic,

ginger, a little bit of mace, a blade of mace, cardamom pods,

yoghurt and cream and lime. That's the marinade for it.

So I'm quickly going to toast off some of these spices,

they go into a pan, and then I'm going to add that to this mixture

and you marinade the fish in there, as well.

So we're going to chop this up.

-First, congratulations on your DVD and your second tour.

-Thank you.

Yes, my second tour.

You've been doing it a while, but really over the last three years,

it's gone a bit crazy.

Yeah. My friend said it's gone catastrophic

and I had to check that she meant stratospheric.

Catastrophic doesn't sound like as much of a compliment.

-But it has for you.

-Yeah, it has gone really quickly.

What do you equate that to? Being in the right place at the right time?

There's a bit of that but I think it's I work hard, as well.

I know it's not a hard job, but I do work a lot of hours and it shows.

It is sometimes just being in the right place at the right time.

I was watching the DVD last night.

You get a lot of stuff in the back of your mind,

but then it seems to me you get half of it with the audience.

I love talking to the audience cos there's

nothing as funny as the public.

If you ask the right question, you get some funny answers.

You've got your family to credit, as well.

Your grounding is your family, northern roots, that kind of stuff?

Yeah. Also, my family are funny.

My sister always says, "Our Sarah's the only one that gets

"paid for it, but we're all funny," which is very true.

Whenever I'm with them, I've...

You can't really write things down cos it's rude

in the middle of a conversation, but I always make a mental note.

-I can't mention a lot of the DVD cos it's...

-It's quite rude.

Yeah, of an adult nature, but certain things I can mention.

You mention your sister, when you went shopping. Was it in Monsoon?

That was hilarious.

But then the underpants story, you've got to tell them about that.

I once got cut out of a dress in Monsoon. Don't laugh!

It's not a good thing!

And I was crying and the woman said, "Let's go and get the scissors,

"stop crying," like it happens all the time.

I could have told her. I said, "I'll never get in that."

She said, "Oh, you will," and she zipped me in and I got cut out.

It should happen to every woman once, but only once!

-The underpants story was just...

-Yeah, I like to buy novelty pants.

I've actually got some on.

I'm not going to show you, but I have got some on at the moment.

Superhero pants are my thing at the moment.

I was telling my sister about my superhero pants and she said,

"What sort are they?" I said, "I've got some with Wonder Woman on,"

the ones I'm wearing today. "I've got some with She-Ra on."

There was a little pause and she went, "The footballer?"

And clearly I didn't mean Alan Shearer!

There may well be pants with Alan Shearer's face on

but I don't have any of those.

That's one of the... All credit to you, cos it's absolutely hilarious.

-Thank you.

-I was in fits of hysterics. Tell us about the tour.

Everybody seems to be doing the tour now.

You're taking over from the pop bands... You know, in every theatre,

everywhere.

It's very big. I think people just like to go out and have a laugh.

I don't really like live music. It's not as good as the CD!

And I've got to go outside, sit amongst other people.

They always play pesky album tracks.

I'm a big fan of a Best Of, a Greatest Hits.

So I'm not a big fan of live music.

I do see a lot of comedy, even though I do it every day.

But yeah, the tour is a totally different show to the DVD.

I'd like to say we're halfway through,

but we're not quite halfway through. It's 111 dates.

Part of the way through that, you're taking a break

and doing something new for you, as well.

Yeah, in January I'm making a series for BBC TWO,

so I'll have a month off the tour and I'll make a TV series.

-I must be mad.

-Tell us about that.

That's going to be a little bit of stand-up,

talking to the audience, cos I like talking to the public,

and some guests and my dad's in it, as well.

-Your dad's in it?

-Yeah. We made a pilot and we Skyped my dad.

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

He's normally stripped to the waist.

I started to pay for their heating bill

and now they don't wear many clothes in the house cos it's so hot.

So they very rarely have clothes on. They wander round in pants.

So it was nice to see him in a shirt. My dad's very good for advice.

He taught us how to abseil down the side of a building

if there was a fire. It's like having a ninja for a dad.

He's pretty awesome.

He's going to be in it, and as soon as he found out

we got the series commissioned, he got his teeth done.

He's gone a bit showbiz on us!

Wasn't it your dad you spoke to on Skype that you said he was distant?

-What was that? That was hysterical, as well.

-Yeah, he said...

It was my boyfriend, actually.

I was in Australia and I was Skyping him every day,

just cos I missed him.

There was one time when he said to me, his face came up on the screen,

and I just said, "You're too far away," cos I missed him so much.

I was in Australia.

He thought I meant too far away and he just moved the laptop

towards him, so that I could see him a bit better.

Bless him! He's adorable.

The great thing about the public at large,

there's great stories in amongst that.

-It seems to me you keep feeding it.

-It's great.

In this show, I talk about the lies that you get told

when your pet dies when you're little, rather than actually

be told your pet has died, people get told it's gone to live on a farm.

There was one lady that was told her dog had got married,

which is adorable. You can't really argue with that.

There was another lady who said that her fish had left to find Nemo.

Parents are incredibly imaginative. I can't make stuff like that up.

You have to talk to the public. It's ace.

You spent a lot of time in your early career writing all manner

of different stuff, you must have had loads of information from that.

I just like to write.

I was quite creative and I had a full-time job, as well,

but I used to write short plays and I had a film column in the local paper,

in the free paper that I don't know if anybody ever reads.

It was good practice and it was fun.

I got sacked from that because I didn't like Whitney Houston.

She was in a film and I said she wasn't very good.

The editor was clearly a massive Whitney fan

and said he didn't need my column any more.

He didn't say that was why, but I know why!

I know you all want me to talk about this dish, the people in the gallery

do, but you can get the recipe on the internet, it's all done.

You had the worst job ever.

Yeah, I used to work in an office and I hated it so much I used to try and

get knocked over on the way in, cos it was a really busy road outside.

I wasn't suicidal. I just wanted a couple of ribs or a leg.

I wanted to watch daytime telly for a couple of months.

People have a traffic black-spot.

It must have been like a white-spot cos

they were incredibly safe drivers.

-And I never got hit.

-That's it. There is your authentic...

-That looks amazing!

-..monkfish tikka masala.

I marinated the monkfish in that yoghurt and cream

and the spices with cashew nuts and almonds.

-You'll probably want a knife for that.

-It's all right.

Nothing stops me eating. I'm all right!

-I'll take a little bit of that.

-I've managed.

-There you go.

The tomatoes have gone in there with a little

more of the spice, as well, a touch of yoghurt, cream, some chilli.

-Mmm!

-Nice and light?

-Mmm! It's really fresh. It's lovely. Very nice.

There you go.

I do love a lady who likes my cooking.

If you want to make anything from today's show,

you can find all of today's recipes at bbc.co.uk/recipes.

We're not live today.

We're looking back at some of the festive clips from the archives.

Here's an outstanding scallop recipe from one of France's finest

chefs, Stephane Reynaud, who has some leftover chestnuts.

-Good to have you on the show.

-It's great to be here again.

-It's been a year.

-Exactly one year.

-So what's on the menu today?

Today, we're going to have scallops, fresh scallops, with chestnuts,

wine, leeks, garlic, spring onions, ginger and cream.

-There's always cream and wine in France.

-It's a very simple dish.

We need to get on. These are chestnuts, so to prepare those,

-I'll show you how to do those.

-Thank you.

These want to get roasted off in the oven. These are not conkers!

-Don't get the two mixed up.

-I love these chestnuts.

We used to have a lot in France, in my village.

I'm from the Ardeche. You know how we call these trees in Ardeche?

The chestnut tree? The sausage tree.

-Sausage tree?

-The sausage tree. That's true.

Chestnuts used to be the pig's food last century.

So that's why we call these trees the sausage tree.

So look at those great scallops.

Right, we're going to chop these up.

You have a lot of these markets, stallholders in France,

-selling these.

-Oh, yes.

And it's nice at this moment in France, you can go in Paris

and buy on the street chestnuts like this.

-So you take the whole lot.

-20 minutes.

-20 minutes.

Literally prick them with a fork.

As they cook, they should open up nicely.

And then you always get somebody other than yourself to then

-peel them.

-Some friends who come before the lunch and then...

-Is it maybe too hot?

-It's warm.

-Come on!

-They're fine. Carry on.

LAUGHTER

-So, the scallops, you're using the hand-dived scallops?

-Sorry?

-Hand-dived scallops, these ones.

-Yeah.

In season at the moment in France?

It's a great season now in France and it's only five months, the season.

Scallops are very cheap in France at the moment,

-so we have to use it.

-They are. I've been round markets in France,

I can't believe how cheap they are.

Yeah, it's like two euro 50 per kilo at this time.

-Wow!

-Really, really cheap.

-Really?

-It's cheap during the season.

-Don't say that!

-Exactly.

The season is from November to March,

so if you go in the South of France in the summer, never have scallops.

Every restaurant in the South of France has

scallops on the menu during the summer. I can't understand that.

A lot of restaurants here use scallops most of the year round.

But they're from Scotland. Scottish scallops are the best in the world.

-No, come on!

-Course they are!

Scallops from Erquy, a little village in Brittany,

has the best scallops in the world.

-Scotland.

-Scotland.

-No.

It's cos they wear the kilts, you see.

It's the dressing up as a woman thing.

Gives you good scallops!

-I think so.

-I can't wait till the next time you go to Scotland!

So the idea is you prepare those and then basically,

you don't use the roe for this.

No. just like this. We're going to fry them on the pan.

-I have the garlic, I chop all the vegetables.

-Tell us about your book.

The first book was the Book of Pork, which was hugely successful.

Global success. You've done others since then. What's the latest one?

The last one is 365 Good Reasons To Sit Down And Eat.

So you have simple food for every day with the seasonal produce.

You have a lot of different stories inside.

A lot of jokes and a lot of strange recipes.

You should try to make the recipe on the first April day next time.

-The 1st April.

-Yes.

-Why?

-You have to look at the book!

If you can find the ingredients to do the recipe...

You've got people who draw in the book, as well.

-It's quite a personal book.

-Yeah, there's drawings, a lot of stories.

I like to write some stories in my books.

I don't like to write only recipes there.

How much time...?

When you're writing a book, they're beautiful,

they're like encyclopaedias, how long does it take you?

It takes one year for me. One year.

I fix all the recipes in my restaurant

and I'm working with a good friend, who is the photographer,

so it is very easy to take pictures.

We just took, like, 20 pictures a day.

I often think that's the best way to shoot food, really.

If you shoot it as it is, rather than spending too long

messing round, it can look too contrived.

A little bit of ginger in here.

-Yes.

-You too were at the Good Food Show.

-Yeah.

-I still can't believe you have nothing like this in France.

-No.

That's why you should come in France to do such kind of show.

-The English going to teach the French how to cook?!

-Why not, yeah!

There's your chestnuts. I can't be bothered with them any more.

-There you go.

-OK, so I'm going to fry.

-Let's get this on the go.

-So you're frying off...?

-Yeah.

-Do you want me to put the scallops in there? Season it?

-No, not season.

-Just like this. I'm just going to fry all the vegetables.

-Yeah.

-I have some already done here.

-You cook these...

That's just got the garlic...

The garlic, the leeks, the spring onions and the ginger.

And that's it. Cook that down for ten minutes?

-Yeah, just till it's coloured. Then I put some good wine.

-Good wine.

-Good white wine.

-You can't cook with bad wine.

-That's true.

You can't make a good stew without good wine.

If you want to make beef bourguignon, you have to have good wine.

So we have to wait for the evaporation.

-You're going to reduce that down.

-Yes, and put the chestnut in it.

And you were mentioning these chestnuts around your area

-are very famous.

-Yeah.

We love chestnuts in Ardeche. We have a lot of chestnut trees.

Wild chestnut trees.

-Wild chestnut trees. You've got the double cream there.

-Yeah.

Just waiting for the evaporation.

Ardeche on the map, where are we looking? North east?

-It's the middle of France.

-Yeah?

-Yeah, in the middle of France.

It's 100km from Lyon.

-Lyon, of course, famous gastronomic capital.

-That's true.

Some of the greatest restaurants in the world there.

-Anne-Sophie Pic, it's pretty amazing.

-Yeah, she's in Valence.

On the other side of the river, there is the room, Valence is there

and she's the other side.

-Troisgros.

-Michel Troisgros. I love this guy!

-He's an amazing chef.

I've cooked with him in the restaurant.

He's such a friendly guy.

-It was his father really who started it all off.

-Yeah.

His father and his uncle went there and when his uncle died,

his father called him,

he was working in the US and he came in the house to make the job.

-There you go.

-We have to wait. Has to be more reduced.

There you go.

You have that really fancy...mountain cream,

-they call it in France.

-Mountain cream, it's...

-It's almost got like a creme fraiche sort of taste to it, as well.

-Yeah.

You have to be in the mountain.

It's double cream but it's got a flavour of creme fraiche.

-It's amazing.

-That's true.

-There we go.

-Scallops on there.

-Yeah.

-And that's it. It's as simple as that.

-Very simple dish to do.

-So remind us what it is again.

This is scallops with chestnuts, leeks, cream and wine. Bon appetit.

-Bon appetit.

-Do you want to get another bowl here?

I can't eat shellfish.

I'll give you that. I'll bring this one over here.

-Cos Jo, I know you don't eat shellfish.

-I'd love to, but...

Oh, what a shame(!)

-So basically, you just get a bowl of leeks!

-That's fine.

Chestnuts and leeks.

-That's lovely. Suits me.

-There you go.

-Thank you.

It could be a soup on its own. Delicious.

-How do you find that, after your steamed sponge pudding?

-Oh, my!

-It's simplicity.

-Gorgeous!

-Do you like it?

-Mmm!

-Happy with that?

I don't think you're going to get any!

Looks like it's all over for me.

-Great flavours there.

-So simple, so fresh. The scallops are beautiful.

And also, scallops are quite expensive.

Probably a piece of salmon or something like that would work.

-Yeah, you can do it with another fish, with scampi.

-I could try this.

-I don't think... I wouldn't get... It wouldn't taste as nice.

-Why?

I don't know why. That's what I want to know.

You have to try!

Now, it's time for a seasonal helping of food from those

Two Fat Ladies,

as they prepare a meal for the choirboys of Winchester Cathedral.

Take a look at this classic programme.

As a variant on the ordinary Christmas pudding,

it would be a nice treat for the boys to make

a Christmas pudding ice cream.

I'm going to make it in the form of a bombe,

so that it's round, like the traditional Christmas pudding.

And what I've got in here is some soft brown sugar.

And some egg yolks.

And I'm just going to beat those together until they ribbon.

And on here, I've got some milk and sugar.

They've just come to the boil, heated through.

And I'm going to pour this in, whisking as I go.

Now, I'm going to transfer this to a double boiler.

Which is one of these useful saucepans.

I've got to cook this until it forms a custard.

I've got a very nice little bowl which you can fit into saucepans

-and it's got a ring around it, so it holds.

-Oh, that's very useful.

-It's excellent.

-That is a good thing to have.

-There, you see. Now that will just hold a line.

-Oh, I see.

I'll take this off to cool it.

And no doubt you've got lots of things to be getting on with.

Many things, I have.

I'm going to cook the mousse of the egg,

as all the '60s and '70s food seems to be coming back.

I thought it would be nice to resurrect it for our angelic choir.

This is a jug of aspic.

It's a pint which I flavoured with a little lemon

and a little vermouth, just to give it a kick.

And I'm going to pour a little of it into this ring mould.

So that it will set

and make a sort of dainty top when I turn it out afterwards.

-Would you be a dear, and pop that in the refrigerator so it sets?

-Yes, ma'am.

Now, I'm using 12 eggs, hard-boiled eggs,

and keeping two for decoration afterwards.

And these ones, I removed the whites from the yolks.

The yolks are in here.

I'm going to pass them through the Mouli.

And what I do... Paprika is one of the ingredients.

And it's much easier if you put it in at this stage,

about a pudding spoonful.

Because it will grind through with the egg yolks.

Otherwise, if you put it in afterwards, it goes into lumps.

I suppose if you didn't have a Mouli, you could just mash it by hand?

Yes, through a sieve. Put it through a sieve. It's not very difficult.

You could easily. But I love the Mouli. It's a great old friend.

We have the whites of eggs here now, which I'm chopping more.

But they can be done quite roughly.

We've got the smoothness of the egg yolk, but these can be quite chunky.

Now, we'll put the whites in to join the yolks.

So now, we want to add anchovy essence, which is extremely good.

I'm sure you all know it, anyway. A dessert spoon.

And the same of Worcester sauce.

Mix that all in. Now, I've got to put in half a pint of aspic.

I want to keep some, which I will set in the refrigerator.

And I'm going to chop it up afterwards to decorate around it.

It looks rather pretty, it sparkles like diamonds.

And now, we want half a pint of whipped cream

of about that consistency.

Now, we fold that in

with a figure-of-eight movement, which is always the best way

of folding in, for some reason or other. Anyway, it's fun.

It all thickens up a treat, do you see?

-That's fine. Now, I need my ring.

-I'll get it for you.

-There you are.

-Thank you. Set?

-Yes, all nicely coated.

Now, I usually make a terrible mess here. Trying to pour this in.

If I were you, I'd use a little ladle or a little coffee cup.

Boom!

Just even it out a bit.

If it's a bit splattered, just run your finger round the edge.

I think I'll put it in the other refrigerator

-so you can have the use of that one.

-Oh, thanks, yes. No, that's great.

So here, I've got my custard that I've just chilled.

Just cooled it down.

And I'm going to mix that with some whipped double cream.

Mix it all in well together.

And a tablespoonful of brandy.

I'm just going to put this

into my incredibly superior 1920s ice cream machine.

And into it, I'm going to put six ounces of Christmas pudding

which I have carefully crumbled.

Just put it in. There we are.

Slot it in there. And then you put the lid on, you see. There we are.

And now, into this little tray, you put some crushed ice.

-I don't believe this.

-Oh, yes, this is high technology circa 1920.

Fortunately, I've got some that I churned earlier.

Because we're going to need several bombes for the boys.

And here is a nice little modern ice cream bombe...

which I'm going to line with the mixture.

Now, you can spread this around the sides of the bombe.

-You should also really chill the bombe itself.

-I'm sure.

Ice cream, you scream, we all scream for ice cream!

-It looks awfully good.

-Mmm.

-Yes, delicious.

I'm now going to put in a brandy butter filling.

Brandy butter is made just by mixing together butter

and sugar and brandy. And then you just clamp the two halves together.

Whoosh, whoosh!

You can, and in fact it's a good idea, freeze them separately

and then put them together. But just to save time...

I want to freeze this good and hard so I can turn it out

and you'll have a sort of perfect ice cream bombe.

-So I'm doing to put it in the freezer.

-And the best of luck.

We're going to have a lovely goose for Christmas,

which I think is perfectly delicious.

And it's going to be stuffed. I've got to do that first.

I make the stuffing. First of all, I must cook this.

This is the liver, which has been chopped down,

with the shallots and it will be fried in butter.

Not for long, because it will continue cooking in the bird.

Here, I've got some reduced port.

It started off as a quarter of a pint

and I got it down to two tablespoonfuls.

It's gone all syrupy. And you pour that in.

Now, we've got liver pate, which we will add.

Pop that in while it's still hot,

because then you can break up the lumps more easily.

Mix that all in nicely. Now we put in the breadcrumbs.

Then we put in allspice. Let's put in three pinches.

-It's quite a Christmassy thing again, allspice?

-Wonderful. And some thyme.

And finally, we put the prunes in.

Soak them in tea, like Earl Grey or something hot, to begin with.

And then, simmer them in stock made from the giblets. And some vermouth.

And you just toss them all in. You mix all that together.

And then you put in really quite a lot of ground black pepper.

And just a little salt, not too much salt.

-Mix that all in. Rich, rich and rare.

-That looks lovely.

-Now I'm going to do my little trick.

-Your little trick?

-My little trick.

So that the skin will be nice and crispy,

I'm going to take this off to the sink, as is my wont,

put it in the sink and pour a kettle of boiling water over it.

And that makes the skin go "krrrr!" Like that.

And when it cooks, it gets very crisp.

-I think the Chinese always do that with their duck.

-Yes, probably.

I've been chopping endlessly, lots of red cabbage,

because one of the perfect accompaniments for goose is red cabbage.

And this is a Swedish red cabbage dish called rodkal.

I'm just going to take it over here

and in this pan, I've got a large lump of butter.

And as the butter melts, I'll just stir the cabbage around in it.

The nice thing about red cabbage is that you can certainly make it

the day before. You can make it the week before.

And just keep reheating it, and it gets better and better.

I'm going to add to it a variety of things.

What I've got here is some grated raw onion.

And some black treacle. This is the secret of this particular recipe.

-I love black treacle.

-So do I, I love it!

I associate black treacle with pirates, I don't know why!

Well, because it comes from the Caribbean, rum, molasses and treacle.

And some lemon juice. Freshly squeezed lemon juice.

And some apples which I have peeled, cored and sliced.

And don't forget to sling the apple peel in one piece over your shoulder,

so that you can find at the initial of the man who loves you.

I always get O, myself. Never met a man called O.

There's a nice little chorister called Oliver,

if you could wait a few years.

Jennifer, that is cradle-snatching with a vengeance!

And then a good slurp of red wine vinegar. And some salt.

And some freshly ground black pepper.

And then just stir it all together well.

And then you leave it over a high heat to start with

and transfer it to a lower heat and cook it for about two hours.

It may seem an awfully long time to cook cabbage,

bearing in mind how quickly you can cook white cabbage,

but in fact, red cabbage is a totally different animal.

Although it is a member of the brassica family,

it takes much longer to cook.

There we are. I'll leave that there.

So now that you have dried baby's bottom,

are you going to put talcum powder on it?

I'm going to pat it, and prick it,

and mark it with D and put it in the oven for baby and me.

Now I must stuff it. Now then, salt the cavity.

Now we'll stuff it with the prune stuffing.

You only want to pack it loosely.

I've got an Irish recipe where you, rather surprisingly,

stuff the goose with, among other things, potatoes.

-But it's very good, because they get nicely...

-They get all the fat!

-Yes.

Now then, that's quite enough stuffing in there.

What will do now is sew it up

with this very vicious-looking needle.

Very festive-looking string,

you can keep it for the Christmas presents afterwards.

But also, you can see it to undo it.

I never understood that thing of the lady of the manor giving

the housemaid a roll of cloth to make her uniform from.

-I always thought that was very mean.

-I think it's so unkind, that.

The poor little skivvy gets some ghastly serge

to make her own uniform.

And that's her present! Thank you very much, Scrooge.

Yes, exactly. No wonder domestic service is dying out.

Just give it a bit of a cross stitch so it doesn't come undone.

There, that looks lovely, doesn't it?

Now...

you want a nice grid to put it on

because enormous quantities of fat will come out of this.

And you don't want the goose resting in it.

In fact, what you do all the time, every 20 minutes,

is remove the fat and put it into a basin to treasure for other things

and baste with hot water which keeps the skin going on for that crackle.

Now what we do is get a good sharp fork

and we want to pierce the skin all over.

You don't want to pierce the flesh.

You can see the skin is so full of fat, you can pick up pieces

and stab them.

People always make such a fuss about Christmas going on so long.

I think it must've been wonderful in the old days

when everything stopped for 12 days

and you did nothing but eat, drink and be merry and carouse.

I remember hearing this lovely story of a nativity play somewhere up north

and there was a little boy who had wanted to be St Joseph

and he got cast as the landlord and

so when Joseph and Mary came to the door and knocked on the door,

he opened it and said, "Yes, yes, come in. Plenty of room inside!"

Now, this bird is between nine and ten pounds.

It will take two and a half hours. Now, we'll open this...

-I hope it'll fit. I think it will.

-I'm sure it will.

They're quite big, AGAs. Don't burn yourself.

That's very cosy.

For what we are about to receive, may the Lord make us truly thankful.

-Amen.

-ALL: Amen.

BACKGROUND CHATTER

Egg mousse before the goose, light and airy, like the fairy.

BACKGROUND CHATTER

Christmas is coming, the goose is getting fat,

please put a penny in the old man's hat.

Red cabbage, such a suitable colour for Christmas.

An explosive alternative Christmas pudding.

Well, haven't we had a lovely day?

Yes, absolutely splendid, I loved it.

I love it here, it's so wonderful, isn't it?

-I loved all the little boys.

-I know, weren't they sweet?

-So well mannered.

-I know, terribly polite.

-I've got a tiny gift for you.

-Well, I've got something for you, too.

-You're going to love this.

Oh, good. Well, I think you'll find yours very filling, as well.

Dainty little package.

-Rather beautiful, this little green pom-pom.

-Yes.

-Nail polish!

-Well, I thought you'd keep all your fans happy.

-Now, what can this be, I wonder?

-A rare treat.

Oh, Jennifer. Just what I've always wanted,

Linda McCartney's Meals Without Meat.

-I think, just the thing for you.

-Thank you so much.

-What will I do with that, I ask myself?

-Never mind, dear.

-You'll get a proper present later.

-Yes, quite.

-To your very good health.

-And you.

-And a very happy Christmas.

-Happy Christmas.

-Bon Noel.

Hey, Jennifer, the boys should be rehearsing in the cathedral now.

-Let's go to have a look at them before we go.

-Good idea.

Oh, Winchester Cathedral, here we come.

Now, we're not cooking live in the studio today,

but bringing you some festive treats from the Saturday Kitchen larder.

Still to come on today's Best Bites:

Rachel Allen battles against legendary Atul Kochhar

culture in the Saturday Kitchen omelette challenge.

Tristan Welch shares the perfect recipe for a family feast

over the holidays.

He makes a venison casserole with winter veg and serves with

buttery pears and parsnips.

And comedienne and actress Catherine Tate

gets to eat her Food Heaven or Food Hell.

Will she get her idea of Food Heaven,

squid served with brown shrimps and salt cod croquettes, or hell,

pastry in the form of a hot and sticky pear tarte Tatin

served with vanilla ice cream.

You can see what Catherine gets at the end of today's show.

Matt Tebbutt certainly knows how to create some fantastic recipes,

and when he wanted to cook pork in milk,

it was bound to be a winner. Take a look at this.

-Good morning.

-Welcome to the show.

I'm looking forward to this dish because I've had this in Italy.

-It's a cracking, cracking dish.

-Yes, it is.

Appearance-wise, appearance can be deceptive.

-It's not a great-looking dish.

-No, it's not. But it tastes fantastic.

It tastes amazing. OK, so pork cooked in milk. Very traditional dish.

But I've kind of mixed it up with a few different flavours.

What you essentially need is the acid from

the lemons, or you could marinate it in white wine, white wine vinegar.

But I've got a few different spices.

-I've got cinnamon, nutmeg, a few peppercorns and coriander.

-OK.

And garlic, plenty of garlic in there. I'll chop the onions for you.

Cos you want to do the pork, don't you? Prep that up.

-Hot, hot pan.

-Yeah.

-I've got a loin of pork here.

-We get this on super quick.

-That's very hot.

That's all right, that's what I want. We're just going to trim this.

Now this is a loin of...? What are you using?

This is Gloucester Old Spot.

Nice quality, or the best quality you can afford.

But this is great for Christmas,

because it's one of these dishes that is like pot roast,

you don't have to worry about overcooking it, really?

Well, I was a bit worried about using...using loin.

But it's got a big heavy covering of fat.

-How long are you going to cook it for?

-About an hour and a half.

You see, really, by the time a piece of meat that size,

it's only going to be bien cuit, it's not going to be overdone.

-Pot roasting adds a lot of moisture.

-Especially with the milk.

-Yeah, exactly.

-I'm worried about the milk.

Why are you worried, don't worry about the milk!

It's like a nursery pudding. And it's going to curdle.

In the hot pan, if you can squeeze it in, get a nice colour.

The reason we are leaving the bones on,

it raises it a little off the base.

But you call this, if you're getting this from a butcher,

-a French trim.

-Yeah. Like you buy little racks of lamb.

I mention Christmas, because this isn't expensive anyway,

-this cut of meat, when you think about it?

-No, it's not.

Pork is relatively cheap anyway.

I mean, this would be slightly more expensive

-because it's Gloucester Old Spot. Right, a bit of garlic.

-OK.

You want a nice colour on the top.

There you go. Turn it over. Let it sit on the bone.

Into that, we chuck the onions.

So, is this the type, is this the food that you do at the pub now?

Yes, it is. This is fab.

I mean, try and sell it on the menu as pork cooked in milk,

you'd struggle. But if you can get through that...

-Word it slightly differently.

-They love it. Right, bay leaves, cinnamon.

Do you think there is a return to these kind of slow-cooked,

-braised dishes?

-I think, especially at the moment, you know?

I mean, you can keep the prices down.

And maybe everyone is thinking about that culinary pound

-and making it go a little bit further.

-Yeah, exactly. Right.

A bit of nutmeg. These are kind of South American flavours.

-So you have got nutmeg in there.

-Yeah, nutmegs, a few peppercorns,

a bit of lemon zest there,

some bay leaf, some coriander, um, what else? That's pretty much it.

-Right, so all the flavour's in there.

-Is just looks delicious.

-Right, the milk. Full fat milk.

-Yeah.

Now, that's going to pull all the flavours off the bottom of the pan.

Kind of pour it in. There you go. Three quarters of the way up.

And you're going to pick up colour in the oven.

Presumably you leave that ticking over. It looks fantastic.

-Lemon juice.

-Squeeze a bit of lemon.

-Now, this is the secret?

-Absolutely.

-As well as the zest, lemon juice. That'll help curdle the sauce.

-Yeah.

And it creates the most delicious, gloopy number.

Do you serve all of the gloop,

or do you just take the curdled bit off the top?

No, we bring it out, we reduce it, we skim it of excess fat.

I'm going through it. And then just a little spoonful.

-So if you can stick that in the oven.

-How long for?

-Is it like you said, about...?

-About an hour and a half.

-No lid?

-No lid. Right.

-Right, I'm going to pass you over this

-because I'm thinking you want me to do...

-Absolutely.

So that has ticked over.

About an hour and a half, an hour and three quarters.

Now you can see the layer of fat.

We're using this, because this is an season at the moment.

Makes a great thing for Christmas, I think.

-Black cabbage.

-Black cabbage, cavolo nero.

-I think we should try it, this Christmas, it's really nice.

-It is.

-Is grows well in the garden in our climate, as well.

-Yes.

Or kale, something like that. Just something nice and green.

You need to cook it in butter?

That fat would be fantastic for cooking your roast potatoes.

Yes, it would. You can see the teacher in you coming out.

I like this.

It's the thrift, it's the canny Scot.

Right, so we'll get the cavolo nero over here. Excuse me a second.

I'm going to cook that in a little bit of...

Try cooking your cabbage like this, this Christmas.

-A bit of butter, some water.

-A little emulsion.

Yeah, and the butter, as the cabbage cooks,

the water helps it cook and it emulsifies into a sauce.

-Bit of salt, bit of pepper.

-Right, so that's my herbs for the rice.

That I'm going to serve it with. Can I just get the pork out.

Matt, what about the rice and coriander thing?

-Cos that's not really Italian?

-No, it's not.

We usually sell it... In the restaurant,

we sell it with something like mashed potato or polenta, wet polenta.

Something like that. But because of the flavours,