0:00:02 > 0:00:05Got room for lunch? Get ready for great food ideas on Best Bites.
0:00:27 > 0:00:31Welcome to the show. We've got some brilliant Saturday Kitchen recipes.
0:00:32 > 0:00:35The toast of Paris, Stephane Reynaud,
0:00:35 > 0:00:38roasts salmon with prawns and stir-fried sprouts.
0:00:38 > 0:00:41Gardener and cook Sarah Raven introduces us
0:00:41 > 0:00:45to a whole host of fabulous winter greens from her garden.
0:00:45 > 0:00:48Then she thinly slices some succulent roast beef
0:00:48 > 0:00:49to make a tasty winter salad.
0:00:49 > 0:00:54Double-Michelin-star chef Tom Kerridge blowtorches mackerel.
0:00:54 > 0:00:57He serves it with warm pickled beetroot, some blinis,
0:00:57 > 0:00:59and some whipped creme fraiche.
0:00:59 > 0:01:02And we dig deep into the archives to find David Grant
0:01:02 > 0:01:05facing his Food Heaven or Food Hell.
0:01:05 > 0:01:08Would he get his Heaven, jerk chicken with pomegranate rice,
0:01:08 > 0:01:09or Food Hell, spare ribs,
0:01:09 > 0:01:12cooked Chinese style with stir-fry cabbage?
0:01:12 > 0:01:15We'll see what he gets at the end of today's show.
0:01:15 > 0:01:18But first, we've got one of Bill Granger's visits into our kitchen.
0:01:18 > 0:01:21As well as stir-frying some amazing chilli pork,
0:01:21 > 0:01:24he lets us into a little secret about his past.
0:01:24 > 0:01:27- On the menu is what? - I've got stir-fried pork.
0:01:27 > 0:01:30A fillet of pork, which is really lean. You need to add flavour to it.
0:01:30 > 0:01:32It doesn't have a lot of flavour.
0:01:32 > 0:01:35So when you slice it, slice it on an angle like this.
0:01:35 > 0:01:37That will just get a little bit more...
0:01:37 > 0:01:41What I learned from Asian food is... Especially the way they cut things.
0:01:41 > 0:01:44And by cutting on the angle, you're exposing more of the cut section,
0:01:44 > 0:01:46which is going to take up all the sauce.
0:01:46 > 0:01:49- Which looks as if you're serving more.- Yeah, exactly.
0:01:49 > 0:01:51- Good old restaurant trick, huh? - Exactly.
0:01:51 > 0:01:54- You can tell he owns a restaurant. - Portion control.
0:01:54 > 0:01:57You mentioned Asia. You've got three restaurants now in Japan.
0:01:57 > 0:02:00- Yeah. I've just opened my third. - How is Japan now?
0:02:00 > 0:02:03Look, it's been really hard and really sad for the Japanese,
0:02:03 > 0:02:05but they're reassessing their lives
0:02:05 > 0:02:09and making sure family comes first. So it's recovering.
0:02:09 > 0:02:12In terms of food, it's probably one of the greatest places on Earth.
0:02:12 > 0:02:15I think it is THE greatest place for food.
0:02:15 > 0:02:18Pork in there. I'll give that a lot of flavour because it's quite plain.
0:02:18 > 0:02:21- I've got some hoisin sauce. - Shall I do the chillies?
0:02:21 > 0:02:24Can you chop those? I'll take the seeds out.
0:02:24 > 0:02:27I want to use them as a vegetable, rather than spice.
0:02:27 > 0:02:30- Take the seeds out, like you would a pepper.- OK. Hoisin sauce.
0:02:30 > 0:02:33Hoisin sauce. A bit of soy sauce, some mirin,
0:02:33 > 0:02:36which, traditionally with this, because it's Chinese-inspired,
0:02:36 > 0:02:40northern Chinese, you'd use rice wine, but it's a bit harder to get.
0:02:40 > 0:02:43I find mirin's fine, which is a bit easier to get.
0:02:43 > 0:02:45We mentioned a bit about nostalgia.
0:02:45 > 0:02:49What did Bill Granger do in Oz when he was younger?
0:02:49 > 0:02:52When I was younger? Ah! I know. It's got me thinking, actually.
0:02:52 > 0:02:56- I used to love tinned tomato soup. That was my favourite.- Not food.
0:02:56 > 0:02:58What was Bill Granger doing?
0:02:58 > 0:03:01- I was being a Goth, believe it or not!- You are joking!
0:03:01 > 0:03:04- I was a Goth.- You are joking? - I was a Goth.
0:03:04 > 0:03:08- Bill Granger is a Goth?- Yes. I was very inspired by Robert Smith.
0:03:08 > 0:03:10I got sick of being called Jason Donovan.
0:03:10 > 0:03:12It was the time that Neighbours was huge.
0:03:12 > 0:03:15So I dyed my hair black, grew it long,
0:03:15 > 0:03:18teased it and tried to be Robert Smith. It didn't work.
0:03:18 > 0:03:20What does an Australian Goth wear?
0:03:20 > 0:03:23Oh. I was going to say board shorts, but, no, paisley shirts.
0:03:23 > 0:03:27- Paisley shirts?! - Paisley shirts. A bit of colour.
0:03:27 > 0:03:29- A beach Goth. - Yeah, I think it's a beach Goth.
0:03:29 > 0:03:32Unbelievable! What have you got there?
0:03:32 > 0:03:35I've marinated that for about 15 minutes.
0:03:35 > 0:03:39Just while you get everything else for dinner ready. Wash my hands.
0:03:39 > 0:03:43- You've got some dried chillies in there?- Some dried chilli flakes.
0:03:43 > 0:03:45What I want to do is really pump up on the chilli
0:03:45 > 0:03:49to really wake up your taste buds. I love spicy food. Do you?
0:03:49 > 0:03:52Well, you don't have much choice with these three chillies going in.
0:03:52 > 0:03:55I'll chop those up. I just want to stir-fry that.
0:03:55 > 0:03:59The secret with stir-frying is to use a light vegetable oil,
0:03:59 > 0:04:04- and to have your wok really hot. - Yeah.
0:04:04 > 0:04:07Don't throw everything in at once. Do the pork in lots.
0:04:07 > 0:04:09Because otherwise, it'll stew.
0:04:09 > 0:04:14- Whoa! Look at that! That's a hot pan. - Yes.
0:04:14 > 0:04:15- Am I going to set off the fire alarm? - No.
0:04:15 > 0:04:19Your new restaurant, is it going to be the same ethos as the things
0:04:19 > 0:04:23- you've done before? Breakfast... - Yeah, breakfast, lunch and dinner.
0:04:23 > 0:04:27My restaurants are casual. They're not formal restaurants.
0:04:27 > 0:04:30I just like food to be straightforward, everyday, easy.
0:04:30 > 0:04:34So breakfast, lunch and dinner, good coffee.
0:04:34 > 0:04:35Casual food.
0:04:35 > 0:04:38- Yeah.- Oh!- And Goths are welcome.
0:04:38 > 0:04:42Yeah, Goths are definitely welcome. Give that a stir-fry.
0:04:42 > 0:04:45Now, this style of cooking, this is in your new book, isn't it?
0:04:45 > 0:04:47Yeah, I've done an Asian book.
0:04:47 > 0:04:49Asian cooking, for me, I don't know, represents
0:04:49 > 0:04:53so much of what I love about food. The texture, the spices.
0:04:53 > 0:04:56And it's easy. It doesn't have to be complicated.
0:04:56 > 0:04:58I think people often get scared of it.
0:04:58 > 0:05:01What were you wearing and into in the early '80s?
0:05:01 > 0:05:04Well, I was into break dancing.
0:05:04 > 0:05:07- No?! Break dancing?- I am telling you.
0:05:07 > 0:05:11What are you laughing at, Martin Kemp?
0:05:11 > 0:05:15You were wearing make-up in the '80s! Don't criticise me!
0:05:15 > 0:05:17Come on, let's see some break dancing.
0:05:17 > 0:05:19With a ghetto blaster?
0:05:19 > 0:05:21LAUGHTER
0:05:23 > 0:05:25- Terrifying! - Break dancing in the kitchen.
0:05:25 > 0:05:29I promise you, I'll do... No, I won't, I'll break my chin.
0:05:29 > 0:05:32I used to go there with a six-foot bit of lino,
0:05:32 > 0:05:34a beanbag, and break dance in York Square
0:05:34 > 0:05:37to get enough money to go to the fish and chip shop
0:05:37 > 0:05:40and have fish and chips with my mate Alistair.
0:05:40 > 0:05:42And Alistair is now a psychotherapist,
0:05:42 > 0:05:45so it shows you what we were like when we were kids.
0:05:45 > 0:05:48Yeah, I used to do all that.
0:05:48 > 0:05:49I'm thinking moonwalking.
0:05:49 > 0:05:51OK. A little bit of oil in there.
0:05:51 > 0:05:54- Don't criticise me, you Goth! - That's true.
0:05:54 > 0:05:59A bit of chilli, some garlic and some spring onions.
0:05:59 > 0:06:03You can use a red onion, spring onions, cut them into lengths.
0:06:03 > 0:06:07I'm treating them as more of a vegetable, rather than a flavouring.
0:06:07 > 0:06:11Toss that around. Now, you could add butter at this stage if you want.
0:06:11 > 0:06:14- Of course you can.- No, you can't. You add a bit of water.
0:06:14 > 0:06:19Because that means you don't add too much oil, so it doesn't get greasy.
0:06:19 > 0:06:22Because takeaway Asian food can often be greasy.
0:06:22 > 0:06:25But if you make it yourself, you can lighten it up.
0:06:25 > 0:06:28A bit of water, that'll help stir-fry without much oil.
0:06:28 > 0:06:29Throw a lid on to simmer it down.
0:06:29 > 0:06:33- Now, the rice that we've got... - The rice. Really important.
0:06:33 > 0:06:37Don't just boil the rice in water, like you do pasta.
0:06:37 > 0:06:39You always want to do the absorption method,
0:06:39 > 0:06:42then you get the flavour of the rice. I've got jasmine.
0:06:42 > 0:06:45- Yeah.- Add a bit of water.
0:06:45 > 0:06:48I know more about rice than I do about break dancing.
0:06:48 > 0:06:51I was in Valencia in Spain
0:06:51 > 0:06:55and their paella rice, they use bomba, which is the king of rice.
0:06:55 > 0:06:56Brilliant for paella, which this is.
0:06:56 > 0:06:59Now, a little tip, just stick your finger in.
0:06:59 > 0:07:03It's the first little ridge on your finger. Bring it to the boil.
0:07:03 > 0:07:05- First ridge? - That's about the length of it.
0:07:05 > 0:07:09- All right.- Bring it to the boil, pop the lid on, turn the heat down,
0:07:09 > 0:07:12give it 12 minutes, five minutes off the heat and it is done.
0:07:12 > 0:07:14This should be done. Great.
0:07:14 > 0:07:18The garlic, I've crushed to flavour it.
0:07:18 > 0:07:22Now, to that, I'm going to add...
0:07:22 > 0:07:24Ken Hom uses a thumb above the rice.
0:07:24 > 0:07:29- A thumb?- He's got little fingers. That's why he uses his thumb!
0:07:29 > 0:07:31You know Ken Hom?
0:07:31 > 0:07:35- He's great. He does lovely cooking. - He is great.
0:07:35 > 0:07:37- He's great.- Just got little hands.
0:07:37 > 0:07:39LAUGHTER
0:07:39 > 0:07:43Oh, yeah. If you've got big hands... Some peanuts in there.
0:07:43 > 0:07:46- Anyway, carry on.- OK.
0:07:46 > 0:07:49So, did you win any competitions with your break dancing?
0:07:49 > 0:07:51Stop bringing it up! You're only giving Martin more ammunition.
0:07:51 > 0:07:54What did you wear? A parachute tracksuit?
0:07:54 > 0:07:57Listen, paisley man, we wore break dancing gear!
0:07:57 > 0:08:00We had the hoodie. We were quite cool.
0:08:00 > 0:08:03- Shell suit? Hat backwards?- Eh?
0:08:03 > 0:08:04Hat backwards? Shell suit?
0:08:04 > 0:08:06I had all that. I had all the gear.
0:08:06 > 0:08:09No idea, but all the gear. But, yeah...
0:08:09 > 0:08:13I put some sugar and soy in there to finish it off,
0:08:13 > 0:08:16- to knock down that spiciness. - They'll all be chatting away
0:08:16 > 0:08:18on Myface, or whatever it's called.
0:08:18 > 0:08:21LAUGHTER Myface!
0:08:21 > 0:08:25- And you used to be cool, didn't you? - What's it called?
0:08:25 > 0:08:28Myface, or something like that! Or tweet.
0:08:28 > 0:08:30- I bet you tweet, don't you?- No!
0:08:30 > 0:08:34- No. Now...- I thought you'd tweet. - No.
0:08:34 > 0:08:37Now, here we go. Pile that on there.
0:08:37 > 0:08:41Look at the colour. The important thing is to get the wok nice and hot.
0:08:41 > 0:08:43You're in England now. Pop it in.
0:08:43 > 0:08:46OK. This is what I have to do with the restaurant...
0:08:46 > 0:08:49- Oh, yes!- You'll get another two portions out of that.
0:08:49 > 0:08:53- Exactly!- Pour the sauce over.
0:08:53 > 0:08:56- And you've got stir-fried chilli pork.- Easy as that.
0:09:01 > 0:09:05Lovely. I'll let you carry that. Meanwhile, I'll moonwalk backwards.
0:09:05 > 0:09:07- LAUGHTER - Only joking.
0:09:07 > 0:09:09- There you go.- Dive into that.
0:09:09 > 0:09:11That looks fantastic!
0:09:11 > 0:09:13Very simple. Dive in.
0:09:13 > 0:09:16- And coming to a restaurant near you. - Yes. Very exciting.
0:09:16 > 0:09:20In trendy Notting Hill. Dive into that. It's quite fiery.
0:09:20 > 0:09:22- It's got a kick.- It's lovely.
0:09:22 > 0:09:27I'm not a big fan at all of takeaway Chinese or stuff like that.
0:09:27 > 0:09:31There's too much salt for me. But when you watch it cooked
0:09:31 > 0:09:33and it's nice and clean, it's lovely.
0:09:37 > 0:09:40Definitely don't try those break dancing moves at home.
0:09:40 > 0:09:43Coming up, I'll show you my take on a prawn cocktail
0:09:43 > 0:09:46for comedian Jocelyn Jee Esien, after Rick Stein
0:09:46 > 0:09:47goes in search of cockles.
0:10:02 > 0:10:06This is something I've always loved doing in the estuary in Padstow,
0:10:06 > 0:10:08but this time with my new-found friends.
0:10:12 > 0:10:15They described to me how they cook cockles in Spain.
0:10:15 > 0:10:18Of course, everyone has their own way of doing things.
0:10:18 > 0:10:22THEY SPEAK SPANISH
0:10:29 > 0:10:33Well, what he's saying is, they don't serve them in little jars,
0:10:33 > 0:10:36gathering dust in a pub somewhere.
0:10:36 > 0:10:40They cook them with a little lemon juice and white wine with rice,
0:10:40 > 0:10:42or they bake them in an empanada,
0:10:42 > 0:10:44which is rather like a pie or a pasty.
0:10:47 > 0:10:50I always pick up foreign words for fish and shellfish,
0:10:50 > 0:10:52so I had quite a good conversation with them
0:10:52 > 0:10:54in a limited sort of a way.
0:10:55 > 0:10:58Everyone wants to talk about seafood in Spain.
0:10:58 > 0:11:03I was cooking the classic clam dish almejas a la marinera on the quay
0:11:03 > 0:11:06and these two guys came up and wanted to give me tips.
0:11:06 > 0:11:09Well, can we start...? Do you want to watch how I do it?
0:11:09 > 0:11:11HE SPEAKS SPANISH
0:11:13 > 0:11:16OK. Well, just starting with a bit of onion on here.
0:11:16 > 0:11:18HE SPEAKS SPANISH
0:11:22 > 0:11:24Really?
0:11:24 > 0:11:26Your mother...?
0:11:28 > 0:11:32These chaps have come up, I think they're fishermen on the quay,
0:11:32 > 0:11:35but they're very keen to know what we're doing.
0:11:35 > 0:11:37..No, no, you can stay. It's all right.
0:11:37 > 0:11:41Anyway, I've just been cooking off some onion for about 20 minutes
0:11:41 > 0:11:45for this almejas a la marinera... LAUGHTER
0:11:45 > 0:11:48How's that? It's good enough, it's OK!
0:11:48 > 0:11:50I know it's not the best pronunciation.
0:11:50 > 0:11:53..which is clams in a sort of marinera style,
0:11:53 > 0:11:55like clams mariniere, if you like.
0:11:55 > 0:12:00So all I'm doing is just adding some, um...pimenton.
0:12:00 > 0:12:02- Si.- Si, si.
0:12:02 > 0:12:04Some paprika to these onions.
0:12:04 > 0:12:07Just let that cook out a little bit.
0:12:07 > 0:12:09I'm going to add a little bit of tomato to this thing.
0:12:09 > 0:12:12The paprika is smelling really good.
0:12:12 > 0:12:15So just add a couple of tablespoons of tomato.
0:12:15 > 0:12:18Now, sometimes, this dish is done with tomato,
0:12:18 > 0:12:20sometimes it's done without,
0:12:20 > 0:12:24but it always has paprika and it always has onion in it.
0:12:24 > 0:12:28And generally, a little bit of local albarino wine, as well.
0:12:28 > 0:12:31So we'll just leave that to cook out very nicely.
0:12:31 > 0:12:33Then I'm just going to add the clams.
0:12:33 > 0:12:36It's coming down very, very nicely.
0:12:36 > 0:12:37HE SPEAKS SPANISH
0:12:37 > 0:12:40Oh, yeah, yeah, in a minute... OK. All right.
0:12:40 > 0:12:43HE SPEAKS SPANISH
0:12:45 > 0:12:48One, two, three, four minutos.
0:12:48 > 0:12:50Four minutes. Quite right.
0:12:50 > 0:12:52He understands, cos he knows...
0:12:52 > 0:12:53Absolutely.
0:12:53 > 0:12:57He knows you shouldn't cook these things for too long,
0:12:57 > 0:12:59otherwise they get very, very tough.
0:12:59 > 0:13:01Four minutes. Finito.
0:13:01 > 0:13:04That's the basic sauce ready now.
0:13:04 > 0:13:07So we're just going to add these clams to this.
0:13:07 > 0:13:10These are carpet shell clams. They're local ones.
0:13:10 > 0:13:13I'm very pleased to have found them here.
0:13:13 > 0:13:16You get them all over Europe. I think the best clam in the world.
0:13:16 > 0:13:22Now we just let them cook for, as my new friend said, just four minutes.
0:13:24 > 0:13:25OK, they're nicely opened..
0:13:25 > 0:13:28I want to get a move on. I don't want them to cook any more.
0:13:28 > 0:13:31I'll put a bit of chilli in, for background heat.
0:13:31 > 0:13:34And now, this is very typical with this dish,
0:13:34 > 0:13:38a little bit of thickening. Sometimes, they use cornflour,
0:13:38 > 0:13:41but I'll use beurre manie, which is flour and butter
0:13:41 > 0:13:43mixed together, just to give the sauce
0:13:43 > 0:13:45a nice thickness, which is typical.
0:13:45 > 0:13:50I'm not normally in favour of thickening sauces like this,
0:13:50 > 0:13:52but this is a local dish
0:13:52 > 0:13:57and I want to be true to the sort of local style of doing it.
0:13:57 > 0:14:01Just gives it a nice sort of velvet feel to it.
0:14:01 > 0:14:03Just leave that to cook away.
0:14:04 > 0:14:07I hope you can hear me above these shells!
0:14:07 > 0:14:08I'm shouting as much as I can.
0:14:08 > 0:14:13As you can see, it is thickening up very nicely. That's just about right.
0:14:19 > 0:14:22I think all these dishes, mussels, clams, cockle dishes like this,
0:14:22 > 0:14:25are best just with a few scraps of flavour.
0:14:25 > 0:14:29A bit of tomato, parsley, a bit of paprika, a bit of chilli.
0:14:29 > 0:14:32Nothing much else. A good local dish, really.
0:14:48 > 0:14:53Just as it is with octopus in Spain, so it is with cockles in England.
0:14:53 > 0:14:55People make fun of the East Enders' love of cockles
0:14:55 > 0:14:57with malt vinegar and pepper,
0:14:57 > 0:15:02but if you haven't tried it, don't knock it. I'm here at Leigh-on-Sea,
0:15:02 > 0:15:04which is a Mecca for cockle lovers.
0:15:04 > 0:15:08I met a bloke called John, who just lives for them.
0:15:08 > 0:15:11Seafood, in general - nature's Viagra.
0:15:11 > 0:15:14All these pills that you get these days, you don't need them.
0:15:14 > 0:15:16You've just got to come and have
0:15:16 > 0:15:20what nature throws up on the beach, throws up out of the sea.
0:15:20 > 0:15:22They're just so good for you.
0:15:22 > 0:15:24I must say, the first time I saw these cockles,
0:15:24 > 0:15:27I thought, what a blinking waste that is!
0:15:27 > 0:15:30What you need to do is get some nice Muscadet,
0:15:30 > 0:15:34open them up in a saucepan, and none of this blinkin' malt vinegar.
0:15:34 > 0:15:37You want nice white wine vinegar, with some shallots chopped into it.
0:15:37 > 0:15:41I don't think so. I think you're completely wrong.
0:15:41 > 0:15:46I mean, I was brought here by my dad years ago as a small child
0:15:46 > 0:15:50and I didn't realise then the significance of the place.
0:15:50 > 0:15:52The beer, the cockles.
0:15:52 > 0:15:54And all of a sudden, this nostalgia struck me.
0:15:54 > 0:15:57I was driving down the hill one day
0:15:57 > 0:16:00and I could smell the estuary,
0:16:00 > 0:16:03the seafood, the cooking, the cockles,
0:16:03 > 0:16:06the actual smell of the sea coming in the window.
0:16:06 > 0:16:09And it must have just taken me back and started me off.
0:16:09 > 0:16:13Now it's very difficult to drive past Leigh-on-Sea
0:16:13 > 0:16:16without coming in and having a plate of cockles.
0:16:16 > 0:16:19But also, it's the vinegar and the pepper.
0:16:19 > 0:16:23Because I really mean this, I'm starting to get hooked myself.
0:16:23 > 0:16:24I'm getting worried.
0:16:24 > 0:16:27So, you're not going to cook any more in Muscadet?
0:16:27 > 0:16:29Not cockles, probably.
0:16:29 > 0:16:33Look at the size of them. They're plump.
0:16:33 > 0:16:38They're like little fat...little fat friends that you want to eat.
0:16:38 > 0:16:39RICK LAUGHS
0:16:44 > 0:16:47I could just eat a plate of those little fat friends myself.
0:16:47 > 0:16:51I love dishes like cockles in malt vinegar, a little bit of pepper...
0:16:51 > 0:16:54that'll be around forever. And the same could be said about
0:16:54 > 0:16:56prawn cocktail. They've become unfashionable,
0:16:56 > 0:16:59but they're delicious. And I've got my very own version
0:16:59 > 0:17:01that will bring it back up to date.
0:17:01 > 0:17:04I'm going to use these tiger prawns here,
0:17:04 > 0:17:08which I'm going to cook, together with, I've got in here,
0:17:08 > 0:17:11these fantastic little crayfish, which are so inexpensive.
0:17:11 > 0:17:15You can buy these in brine nowadays. They're really cheap
0:17:15 > 0:17:18- because there's loads around the rivers in the UK.- Yes.- Use them.
0:17:18 > 0:17:21They're fantastic. But I'm going to change this.
0:17:21 > 0:17:25I'm going to show you how to make your own mayonnaise.
0:17:25 > 0:17:27- The real stuff.- Yes, the real stuff.
0:17:27 > 0:17:30We've got egg yolks, mustard, white wine vinegar, brandy.
0:17:30 > 0:17:32- Brandy?- You like that?
0:17:32 > 0:17:34Brandy, Tabasco, Worcestershire sauce,
0:17:34 > 0:17:36some ketchup and some rapeseed oil.
0:17:36 > 0:17:38Instead of using cos lettuce, I'm going to use little gem.
0:17:38 > 0:17:41Cos lettuce is traditional. You can use iceberg.
0:17:41 > 0:17:43I'll shred that up and place that
0:17:43 > 0:17:45with a bit of paprika and lemon.
0:17:45 > 0:17:47I'll get the prawns on the go...
0:17:47 > 0:17:51We've washed out John's tea-smoking liquor.
0:17:51 > 0:17:54They go straight into a steamer, lid on,
0:17:54 > 0:17:56gently steam for four, five minutes, done.
0:17:56 > 0:17:59I'm going to start off by breaking up the eggs
0:17:59 > 0:18:01and placing them into a blender.
0:18:01 > 0:18:03Now, you can make this by hand, if you want.
0:18:03 > 0:18:06But ideally, you need somebody to pour in the oil for you.
0:18:06 > 0:18:09I'm going to pop the egg yolks in.
0:18:09 > 0:18:14The difference between mayonnaise and salad cream
0:18:14 > 0:18:18is the fact that salad cream is done with hard-boiled egg yolks.
0:18:18 > 0:18:21The same way as I'm making now, but with hard-boiled egg yolks.
0:18:21 > 0:18:23Hard-boiled egg yolks?
0:18:23 > 0:18:25So boil the eggs, peel off the whites, throw them away,
0:18:25 > 0:18:28put the yolks in there, make this exactly the same. Mustard.
0:18:28 > 0:18:31- Put the rest in your hair. - Yeah, exactly.
0:18:31 > 0:18:35- It's good for the hair.- Now, comedy, at the moment, is your main thing,
0:18:35 > 0:18:39but it never used to be, did it? You trained to be a lawyer, didn't you?
0:18:39 > 0:18:41Yeah. I studied law for two years.
0:18:41 > 0:18:44I was actually going to be a lawyer,
0:18:44 > 0:18:47and I was supposed to be a lawyer and go into med school
0:18:47 > 0:18:51as that's what my dad wanted, but when I liked being a lawyer,
0:18:51 > 0:18:54I realised it was because I liked watching LA Law.
0:18:54 > 0:18:57I liked playing the role of a lawyer, thought, "I can wear that suit..."
0:18:57 > 0:18:59- But not actually doing it? - No, not actually doing it.
0:18:59 > 0:19:04But then you went from...obviously, law, to being a serious actress.
0:19:04 > 0:19:06Yeah.
0:19:06 > 0:19:09I went and trained, and I wanted to become an actress,
0:19:09 > 0:19:13and I wanted to go off to the RSC and be a proper actress.
0:19:13 > 0:19:16You got some quite serious roles, didn't you?
0:19:16 > 0:19:19- A lot of the roles, you were crying in most of them.- Yeah.
0:19:19 > 0:19:21Straight roles. Crying, tragic roles.
0:19:21 > 0:19:23No-one thought I was funny.
0:19:23 > 0:19:25I'd get all these really straight roles.
0:19:25 > 0:19:27Then a friend got me into stand-up.
0:19:27 > 0:19:31It's a fantastic story of how you went from that
0:19:31 > 0:19:33- to being a comedian. - BLENDER WHIRRS
0:19:33 > 0:19:35- It's like workmen, isn't it? - What, this?
0:19:35 > 0:19:38SHOUTS: I was onstage, right?!
0:19:38 > 0:19:40Sorry. I'll be very quick.
0:19:40 > 0:19:42You add the oil slowly... I'll stop for a sec.
0:19:42 > 0:19:46..and then you can add it quicker, like this.
0:19:46 > 0:19:48This is rapeseed oil. It's really trendy at the moment.
0:19:48 > 0:19:53It's rich in Omega 3. Very, very good for us.
0:19:53 > 0:19:55- Shouldn't I be doing something? - That's mayonnaise.
0:19:55 > 0:20:00- You've made mayonnaise.- Let me smell it. I go by smell.- Smell it?
0:20:00 > 0:20:03It's not finished. I haven't put the brandy in yet.
0:20:03 > 0:20:06- But that's your mayonnaise.- It actually does smell like mayonnaise.
0:20:06 > 0:20:09- It will, in a second. One second.- So...stand-up.
0:20:09 > 0:20:14Yeah, he was trying to put on a new stand-up night and he wanted
0:20:14 > 0:20:18new comics, old comics, and he thought that I should give it a go.
0:20:18 > 0:20:19And I did.
0:20:19 > 0:20:23He just gave you the mic and said, "Off you go. You're on!"
0:20:23 > 0:20:26- Yeah, yeah.- But you wouldn't get off. - No, I wouldn't.
0:20:26 > 0:20:28They wouldn't tell me to get off.
0:20:28 > 0:20:31I thought they'd say and I'd have to get off, but they didn't.
0:20:31 > 0:20:37So I stayed. And since then, I was doing lots of stand-up and acting.
0:20:37 > 0:20:40- Fantastic. And the rest, as they say, is history.- Yes.- So, there.
0:20:40 > 0:20:43Brandy. This is going to go in there now.
0:20:43 > 0:20:46This changes it from mayonnaise into Marie Rose sauce.
0:20:46 > 0:20:49I don't know where the origins of Marie Rose came from.
0:20:49 > 0:20:52I tried to find out, but nobody really knows.
0:20:52 > 0:20:55But in America, they call this Russian dressing.
0:20:55 > 0:20:57I think this main sort of idea came from Russia,
0:20:57 > 0:21:00cos they would make dressings like this.
0:21:00 > 0:21:03Mayonnaise, a little bit of yoghurt, mixed together with tomato.
0:21:03 > 0:21:06I've got some ketchup in here as well.
0:21:06 > 0:21:08So, in there, you've got Tabasco, Worcester sauce...
0:21:08 > 0:21:11There we go, in we go with the ketchup.
0:21:11 > 0:21:15- Did you make this up?- I'm making the recipe up, yeah.- As you go along?
0:21:15 > 0:21:18- As I'm going along. You're just a guinea pig!- Yeah!
0:21:18 > 0:21:21If it works, I'll stick it on the restaurant menu.
0:21:21 > 0:21:24But we give this a quick mix. I'll season that.
0:21:24 > 0:21:26The prawns are now cooked. Lift the lid off.
0:21:26 > 0:21:28These are cooked.
0:21:28 > 0:21:31- These lovely little prawns. - Huge. We must name them!
0:21:31 > 0:21:35Prawns, when you buy them like that, come in frozen, obviously...
0:21:35 > 0:21:36Name them!
0:21:36 > 0:21:38- Jimmy.- Jimmy!
0:21:38 > 0:21:41- Jimmy, Terry and Barry!- Hugh!
0:21:41 > 0:21:43They're fantastic! Delicious.
0:21:43 > 0:21:46But then you can't eat them, once you've named them.
0:21:46 > 0:21:50But prawns, when you buy them, they come numbered.
0:21:50 > 0:21:52You buy them by number.
0:21:52 > 0:21:56Frozen prawns, number sixes, that's the size of them,
0:21:56 > 0:21:58how many you get per pound.
0:21:58 > 0:22:01So if they're prawn nineteens, you get nineteen per pound,
0:22:01 > 0:22:04- or whatever. - I'm going to use this lingo.
0:22:04 > 0:22:06- Eh?- Use it, and baffle people.
0:22:06 > 0:22:10Give that a quick mix. Now, what I'm going to do, just grab a knife...
0:22:10 > 0:22:13You can use iceberg, you can use cos and bits and pieces,
0:22:13 > 0:22:17but I love using this little gem lettuce. It's lovely and crisp.
0:22:17 > 0:22:21Now, what I've done is blanch this in ice-cold water.
0:22:21 > 0:22:24- You don't like fingers in the food, do you?- Don't worry,
0:22:24 > 0:22:28- you'll get to taste it! I'm making this for you.- I know you, James.
0:22:28 > 0:22:31There you go. Blanch it in ice-cold water,
0:22:31 > 0:22:33really ice, and it crisps up the leaves.
0:22:33 > 0:22:36You can almost hear them crisp up.
0:22:36 > 0:22:38I'm going to take these prawns...
0:22:38 > 0:22:41We'll chop these up, so they'll be easier to eat.
0:22:41 > 0:22:44The easiest way to peel a prawn is to take the head off,
0:22:44 > 0:22:47peel it from the top part, the thicker part first,
0:22:47 > 0:22:50and when you get halfway down, squeeze the tail at the bottom.
0:22:50 > 0:22:53It should just peel off, like that. We can chop this all up.
0:22:53 > 0:22:57And this can go straight in. So you've got freshly cooked prawns.
0:22:57 > 0:23:01And into there, we're going to use the little crayfish.
0:23:01 > 0:23:05You could put lobster in there, if you wanted to glam it up.
0:23:05 > 0:23:09The secret is making your own mayonnaise. Then grab some of this.
0:23:09 > 0:23:12Can you use lamb?
0:23:12 > 0:23:14LAUGHTER
0:23:14 > 0:23:16Or pigeon, if you wanted to! Yeah.
0:23:16 > 0:23:19Because it's you, I'm going to use a little bit of paprika.
0:23:19 > 0:23:22- Yeah.- Old style. Brown bread and butter.
0:23:22 > 0:23:24And, of course, the wedge of lemon.
0:23:24 > 0:23:27Another tip that my mother taught me, which does actually work.
0:23:27 > 0:23:29Not the beetroot one.
0:23:29 > 0:23:31To stop people getting squeezed next-door,
0:23:31 > 0:23:35with your wedge of lemon, just trim off that little pip there.
0:23:35 > 0:23:37- And it comes off.- Wow!
0:23:37 > 0:23:40- Wow!- Prawn cocktail brought up to the...- Straight in.
0:23:40 > 0:23:41..year 2008, dive in.
0:23:41 > 0:23:45- Tell me what you think.- Gosh! - That's a little crayfish one.
0:23:45 > 0:23:49- Take a little bite of these freshly cooked prawns.- Mmm!
0:23:49 > 0:23:53- Real mayonnaise.- Real mayonnaise. - James, you've got to name it.
0:23:53 > 0:23:55Jame-onnaise!
0:23:55 > 0:23:57LAUGHTER
0:23:57 > 0:24:00- What do you reckon? - It's lovely.- You like it?
0:24:00 > 0:24:03- Mmm!- Homemade mayonnaise.
0:24:03 > 0:24:06- I can taste everything. - Jame-onnaise, there you go!
0:24:11 > 0:24:14Jame-onnaise, I should definitely market that.
0:24:14 > 0:24:16If you want to cook anything from the show,
0:24:16 > 0:24:20you can find all of our recipes at bbc.co.uk/recipes.
0:24:20 > 0:24:22We're not live today, but we're looking back at
0:24:22 > 0:24:26some of the fantastic clips from the Saturday Kitchen archives.
0:24:26 > 0:24:29Right now, it's time for the Frenchman Stephane Reynaud
0:24:29 > 0:24:31to share with us a delicious recipe for salmon.
0:24:31 > 0:24:35- Great to have you back on the show. - Thank you very much for inviting me.
0:24:35 > 0:24:38- I love it when you're on... - We cook something which is not pork,
0:24:38 > 0:24:40- so that's unusual for you! - Very unusual for you.
0:24:40 > 0:24:43You're famous for the book on pork, but there's been
0:24:43 > 0:24:46several books after that, so what are we cooking there?
0:24:46 > 0:24:49It's a recipe off my new book, which is Rotis.
0:24:49 > 0:24:52It's roasts for every day. So on Friday, you have fish.
0:24:52 > 0:24:54Everything in the oven, roast,
0:24:54 > 0:24:58to enjoy roasts a lot more. What's the main part of this? Salmon.
0:24:58 > 0:24:59We've got the salmon, yes.
0:24:59 > 0:25:03We have prawns, we have shallots,
0:25:03 > 0:25:06we have eggs, we have Pastis.
0:25:06 > 0:25:10French liqueur. We have aniseed here. Butter.
0:25:10 > 0:25:13- And then we're going to make... Sorry, the prawns too.- Yeah.
0:25:13 > 0:25:16- And the Brussels... - Brussels sprouts, yes.
0:25:16 > 0:25:20- So, first...- Could you help me with the shallots, please?
0:25:20 > 0:25:22- Chop the shallots, chop some parsley, OK.- Yeah, great.
0:25:22 > 0:25:26We're going to try and make a little sandwich, is that right?
0:25:26 > 0:25:31Yes, with the salmon. Put the salmon in the processor.
0:25:31 > 0:25:34Now, you've been busy last time you were on,
0:25:34 > 0:25:37because you mentioned your new book, Rotis, which is out now,
0:25:37 > 0:25:40but in France, you've got another book.
0:25:40 > 0:25:42Yes, I've done another book.
0:25:42 > 0:25:46It's 365 Good Reasons To Spend Time Around The Table.
0:25:46 > 0:25:50- And the first one is...?- Love food and friends.- And the last one?
0:25:50 > 0:25:52Love food and have friends too!
0:25:52 > 0:25:54LAUGHTER
0:25:54 > 0:25:57It's a circle! So you start and you finish around the table.
0:25:57 > 0:26:00- Sounds good.- I'll have to come back with my new book.
0:26:00 > 0:26:04Your books, they're always unique in the way that they're put together
0:26:04 > 0:26:07because not only are the recipes great, but the way the book's
0:26:07 > 0:26:11put together, the photographs, a lot of your family are in there...
0:26:11 > 0:26:14Yes. I love to have my friends in my book.
0:26:14 > 0:26:17I love to spend time round the table with friends, so that's why.
0:26:17 > 0:26:19But a lot of drawings as well.
0:26:19 > 0:26:21Yes, a good friend makes the drawings for me.
0:26:21 > 0:26:25- We always make the books together. - Anything for a free lunch!
0:26:25 > 0:26:29- Is that what it is?- Sorry? - Anything for a free lunch.- Yeah!
0:26:29 > 0:26:31- True!- Eggs going in there? - Yes, the parsley too.
0:26:31 > 0:26:34I'm saving some of the parsley till later,
0:26:34 > 0:26:37- but we've got that, then you just want this blending up?- Yes, please.
0:26:37 > 0:26:41- And we're going to put the cream. - So a little cream goes in there.
0:26:41 > 0:26:44- Not too much.- OK, just a little bit.
0:26:44 > 0:26:47OK.
0:26:47 > 0:26:52- What you've done is take the... - I put the Pastis and the salmon...
0:26:52 > 0:26:55Before, I removed the fish bones.
0:26:55 > 0:27:00- Yeah.- And then, we're going to put that on the top.
0:27:00 > 0:27:02I'll just pop that on there.
0:27:02 > 0:27:06- Great. Thank you. That's great.- That's all right.
0:27:06 > 0:27:09- There you go. That can sit on there.- Thank you.
0:27:09 > 0:27:12- Now, the prawns, you're just going to sprinkle those on the top?- Yeah.
0:27:12 > 0:27:16We're going to put the prawns on the pan after the salmon.
0:27:16 > 0:27:21- Now there's a great French name for doing this.- La farce.- La farce.
0:27:21 > 0:27:25That's the stuffing. What do you call it when you put it on the top?
0:27:25 > 0:27:28- Is there a name?- Ah, the prawns.
0:27:28 > 0:27:31And then the sandwich is ready to be cooked.
0:27:31 > 0:27:34- But you've sliced the salmon as well.- Yes, for the Pastis.
0:27:34 > 0:27:37Right, OK. So it just sort of absorbs in there.
0:27:37 > 0:27:43- Tie it up.- Yeah.- And your bistro, just outside of Paris...
0:27:43 > 0:27:48- It's in Montreuil, so five minutes from Paris.- East?- East area.
0:27:48 > 0:27:52- Yeah.- So it's a bistro. It's a very funny...
0:27:52 > 0:27:55It's like a haunted house, my restaurant.
0:27:55 > 0:27:59You know? It's between trees and a big building.
0:27:59 > 0:28:02- You should come there. - Yeah, I'd love to.
0:28:02 > 0:28:06- I know that you go very often in Paris.- Yes, I do like Paris.
0:28:06 > 0:28:08- So, please come and visit me.- I will.
0:28:08 > 0:28:12Anything for a free lunch, obviously!
0:28:12 > 0:28:14- I'll come.- You want to come as well?
0:28:14 > 0:28:17Be careful. There is always sprouts!
0:28:17 > 0:28:19Oh, no! The dilemma!
0:28:19 > 0:28:21Sprouts and sprouts and sprouts.
0:28:21 > 0:28:23- Anyway, in there.- In the pot.
0:28:26 > 0:28:29So this goes... Just a little bit of colour on here?
0:28:29 > 0:28:32Yeah. Two minutes.
0:28:32 > 0:28:35The secret of good roast dinners and that kind of stuff...
0:28:35 > 0:28:38- It's to be enjoyed by everybody. - Yeah.
0:28:38 > 0:28:40You know you can put it in the middle of your table,
0:28:40 > 0:28:42if there are four people or ten people.
0:28:42 > 0:28:46It doesn't matter. You cut little or big slices.
0:28:46 > 0:28:50I love roast. And then I put garlic with the... Big pieces.
0:28:50 > 0:28:53- So a little bit of garlic in there. - Yeah.
0:28:53 > 0:28:57We've got some onions, which I'm dicing up with these sprouts,
0:28:57 > 0:28:59cos these are going to cook in real-time.
0:28:59 > 0:29:02So we just need to thinly slice them.
0:29:02 > 0:29:06- Great.- If you've got any of this leftover farce over here...
0:29:06 > 0:29:11- You can make little steak.- Pan fry them?- Yes, that's good like this.
0:29:11 > 0:29:14It's nice to make more because it's so good.
0:29:17 > 0:29:18- Thank you.- Your onions.
0:29:18 > 0:29:22There we go. So literally just slice the sprouts nice and thin.
0:29:22 > 0:29:24- So I'm going to colour the salmon. - Yeah.
0:29:24 > 0:29:28And then we're going to put the salmon in the oven.
0:29:28 > 0:29:30Is that a cue for me to do that?
0:29:30 > 0:29:32- You want to turn this over? - Yes, Chef.
0:29:32 > 0:29:36I'll leave you to do that because it might drop to bits.
0:29:36 > 0:29:38There you go, Chef.
0:29:38 > 0:29:41This is the Brussels sprouts and everything.
0:29:41 > 0:29:43Get a bit of colour on there.
0:29:43 > 0:29:46- Yeah, look at the nice colour. - Straight in the oven.
0:29:46 > 0:29:48How long does this cook for?
0:29:48 > 0:29:49It's between 15 or 20 minutes.
0:29:49 > 0:29:52After ten minutes, you put the prawns in the pan.
0:29:52 > 0:29:55- So after ten minutes, then put the prawns in.- Yeah.
0:29:55 > 0:30:00We've got one here. I'll just switch this off. There we go.
0:30:00 > 0:30:02Remember, if you'd like to ask us a question,
0:30:02 > 0:30:05you can call 08716 414141.
0:30:05 > 0:30:07Calls cost 10p a minute from a BT landline.
0:30:07 > 0:30:10Mobiles and other networks may vary. A few of you can put
0:30:10 > 0:30:13your questions to us live later on. You'll find Stephane's recipe,
0:30:13 > 0:30:17along with the other studio recipes from today, on our website -
0:30:17 > 0:30:19bbc.co.uk/saturdaykitchen.
0:30:19 > 0:30:22- I'm going to put one more Brussels sprout in there.- Yeah.
0:30:22 > 0:30:25- One more.- One more.- So what's next for Stephane Reynaud?
0:30:25 > 0:30:28What's next for you? Any thoughts about
0:30:28 > 0:30:31opening a restaurant elsewhere?
0:30:31 > 0:30:33No, no, no. Just, er...
0:30:33 > 0:30:36writing books, and I just moved from my old house
0:30:36 > 0:30:39- to my new house, I've just bought a new farm in my village.- Yep.
0:30:39 > 0:30:42So I have a lot of things to do there.
0:30:42 > 0:30:46But are you producing stuff for the restaurant on the farm, or...?
0:30:46 > 0:30:49- Some pork!- Some pork, yeah!
0:30:49 > 0:30:52- No, I make my own sausages, my own ham...- Right.
0:30:52 > 0:30:55So, yes. On January 15th, we're going to...
0:30:55 > 0:30:57kill the poor kid - the poor pig!
0:30:57 > 0:30:59- Right.- I call him the kid, you know?
0:30:59 > 0:31:01- I love them!- Right, OK!
0:31:01 > 0:31:04You did love them, until January 14th, but anyway...
0:31:04 > 0:31:07- Stick that on there.- Yeah.- And you're going to take the string off?
0:31:07 > 0:31:09- Sure.- See, the prawns are nicely cooked.
0:31:09 > 0:31:11A little bit of butter in there - we keep that.
0:31:11 > 0:31:14- Do you want me to season this as well, Chef?- Yes, please.
0:31:14 > 0:31:16Bit of salt in there.
0:31:16 > 0:31:18Bit of black pepper.
0:31:18 > 0:31:21You mentioned serving this hot or cold. If you're serving it cold,
0:31:21 > 0:31:23- leave the string on for now? - Yes, make a little dressing,
0:31:23 > 0:31:25with shallots and some kind of things.
0:31:25 > 0:31:28I love to serve the salmon in the middle of the table,
0:31:28 > 0:31:30and you serve it with, erm,
0:31:30 > 0:31:32with a spoon.
0:31:33 > 0:31:36- That's a serious slice there, Reynaud!- Yeah, look!
0:31:36 > 0:31:39- Look at that!- I like it to be cooked like this,
0:31:39 > 0:31:43- not too much cooked. - It's proper, just perfect. Yeah.
0:31:43 > 0:31:45- So, we have the prawns... - There you go.
0:31:45 > 0:31:48- A spoon...- And the Brussels sprouts. Brussels sprouts
0:31:48 > 0:31:52are one of these things... I don't know about you, Angela,
0:31:52 > 0:31:54but they are fantastic. If you saute them off like this,
0:31:54 > 0:31:57they're better than boiling them at Christmas.
0:31:57 > 0:32:00At Christmas, you put them with chestnuts and a bit of bacon.
0:32:00 > 0:32:03It's delicious. But, yeah, those yellow ones are...!
0:32:03 > 0:32:06I think I've taken it out of context.
0:32:06 > 0:32:08I've always been served up the ones with
0:32:08 > 0:32:10the evil little yellow hearts...
0:32:10 > 0:32:13- Boiled ones, yeah.- Like they're the grapes of the devil.
0:32:13 > 0:32:16- Yeah.- And they arrive in a great big bowl.
0:32:16 > 0:32:18- Devil grapes, which...! - Devil grapes!
0:32:18 > 0:32:20But now, I'm looking...
0:32:20 > 0:32:23See? We're trying to... Yeah, there you go.
0:32:23 > 0:32:25- OK.- Happy with that?- This might be different.- Ready to serve.
0:32:25 > 0:32:28- Remind us what that is again. - This is like a sandwich salmon.
0:32:28 > 0:32:31- I love the term.- A sandwich salmon? - Yeah, I love the word
0:32:31 > 0:32:34sandwich salmon. It's roasted salmon, with prawns,
0:32:34 > 0:32:38- with Brussels sprouts... - Yep.- ..with garlic, and, er...
0:32:38 > 0:32:42- Pastis - don't forget the Pastis. - All in his new book. Easy as that!
0:32:47 > 0:32:50- There you go. Right, over here, then, Stephane...- Yep.
0:32:50 > 0:32:53- Follow me over here. - I love the way you top chefs,
0:32:53 > 0:32:56you throw it away, "Oh, a little sandwich!"
0:32:56 > 0:32:58- It would take me... - It IS a sandwich!
0:32:58 > 0:33:02..three days to make something like that. I would be crying,
0:33:02 > 0:33:04I would have drank two bottles of wine. "Oh, God!
0:33:04 > 0:33:07"What's happening?!" And look, it's just... Oh!
0:33:07 > 0:33:10What are you lot having?!
0:33:10 > 0:33:13- Nothing! The leftovers! - Dive in and tell us what you think.
0:33:13 > 0:33:16- It looks so delicious. - Salmon's really the fish that
0:33:16 > 0:33:20- you want to be doing that with. It holds it all together.- Yeah.
0:33:20 > 0:33:22Could you use a different fish - monkfish?
0:33:22 > 0:33:25- I like to use it with the salmon. - Oh, my God, that is just...
0:33:25 > 0:33:27- That is just divine. - Happy with that?
0:33:27 > 0:33:31- And the green vegetables, please! - Notice how you're clearing out
0:33:31 > 0:33:33- the green veg bit...- OK, here goes.
0:33:33 > 0:33:37- Taste the Brussels sprouts.- This is really... This is a big moment!
0:33:37 > 0:33:40- LAUGHTER - This is a big moment for me!
0:33:40 > 0:33:42Less of the onion, more of the sprouts...
0:33:42 > 0:33:46- Damn, I've been found out! - Sauteed like that, nice and simple.
0:33:46 > 0:33:49Sorry, I'm shaking a little. It's the nerves!
0:33:49 > 0:33:52- Should I move?- They are great when they're fried up.
0:33:52 > 0:33:54Mmm, that's a different experience.
0:33:54 > 0:33:57- See? There you go!- Yes!
0:34:02 > 0:34:04Believe me, if you're looking for a Sunday lunch recipe,
0:34:04 > 0:34:06Stephane's salmon is a great choice.
0:34:06 > 0:34:09Now the Two Fat Ladies travel to Gloucestershire
0:34:09 > 0:34:12to share their love of meat. This is classic stuff.
0:34:22 > 0:34:24Is the River Clyde in Gloucestershire?
0:34:24 > 0:34:26Oh, my dear, I don't know.
0:34:26 > 0:34:29- Don't ask me things like that, you're the map reader!- Glasgow?!
0:34:29 > 0:34:32Oh, we've got the wrong ruddy map!
0:34:32 > 0:34:37- Where are we?!- Ha-ha! It'll be all right! Just drive!
0:34:37 > 0:34:39Oh, my God!
0:34:43 > 0:34:46- Heavens!- Good Lord, Jennifer, what are we going to do about this?!
0:34:46 > 0:34:50I don't know, I think we just have to let things take their course.
0:34:50 > 0:34:53- There's the shepherd. Hello...! - Steady, steady!
0:34:53 > 0:34:57- Ho, gentle shepherd!- Hello. We're trying to get to Westonbirt School,
0:34:57 > 0:34:59- is that near here?- Up here,
0:34:59 > 0:35:02and follow the sign on the left. About two miles.
0:35:02 > 0:35:05- About two miles, not far, then. - Not far, no.
0:35:05 > 0:35:07These are magnificent creatures, aren't they,
0:35:07 > 0:35:10- with their lovely black faces? - Very plump and juicy.
0:35:10 > 0:35:12Do you think one would fit in the sidecar?
0:35:12 > 0:35:15Er, I think it would be rather a tight squeeze.
0:35:15 > 0:35:18- Would be very difficult to get it in. - Very difficult indeed, yes.
0:35:18 > 0:35:21- Is it all right if I start the engine?- Certainly, yes.
0:35:21 > 0:35:23- Won't frighten them? - No, they're all right.
0:35:23 > 0:35:26ENGINE STARTS Thank you very much...
0:35:26 > 0:35:29- All right!- ..for the directions. That's sweet of you.- All right.
0:35:29 > 0:35:32- I do admire the way they follow you. - Oh, they follow me!
0:35:33 > 0:35:37- Sheep always follow a good shepherd, Madam.- I'm sure they do!
0:35:37 > 0:35:41- They certainly do! Come on.- Goodbye, take care!- Bye.
0:35:41 > 0:35:42Go on, little sheep.
0:35:45 > 0:35:47# We're poor little lambs
0:35:47 > 0:35:49# We've lost our way
0:35:49 > 0:35:53# Far, far, far
0:35:53 > 0:35:55# We are little black sheep
0:35:55 > 0:35:58# Who have gone astray
0:35:58 > 0:36:01# Oh, oh... #
0:36:01 > 0:36:03ENGINE ROARS
0:36:05 > 0:36:08Well, I've got lots of lovely meat dishes to cook for the lacrosse team.
0:36:08 > 0:36:10I have, too, I've got two different ones.
0:36:10 > 0:36:15- It'll be very good for them, just what they need to build.- Absolutely.
0:36:15 > 0:36:18- Oh, God, do you know what? Something just struck me.- What?
0:36:18 > 0:36:21This day and age, they'll probably be vegetarians.
0:36:21 > 0:36:24Not the lacrosse team, surely?!
0:36:28 > 0:36:29Gosh, plenty of room for
0:36:29 > 0:36:31the smell of boiled cabbage to rise.
0:36:32 > 0:36:35You rise with the damp, by the look of it.
0:36:35 > 0:36:38GIRLS CHATTER EXCITEDLY
0:36:42 > 0:36:44Well, they look hungry enough!
0:36:44 > 0:36:46They all look very healthy.
0:36:46 > 0:36:48I shouldn't think they're vegetarians.
0:36:48 > 0:36:50Thank heavens for small mercies!
0:36:53 > 0:36:55What a marvellous place! Isn't it splendid?
0:36:55 > 0:36:59Ah, Jennifer, Clarissa! This is marvellous, thank you so much.
0:36:59 > 0:37:01The cook's got flu, and I promised the lacrosse team
0:37:01 > 0:37:04- a slap-up meal.- Quite right, too. - Really kind of you to come.
0:37:06 > 0:37:09The kitchens are down there. You'll be fine.
0:37:09 > 0:37:12- I've got to go and teach Latin to the upper sixth.- Very good.- Vale!
0:37:12 > 0:37:14- Vale!- Vale!
0:37:14 > 0:37:16- Quo vadis.- Indeed!
0:37:19 > 0:37:21- Did you do Latin at school?- I did it,
0:37:21 > 0:37:23but the only thing I can remember is, er...
0:37:23 > 0:37:27SHE SINGS IN LATIN
0:37:30 > 0:37:33- That's Baa, Baa, Black Sheep. - I'm so glad you told me, dear(!)
0:37:33 > 0:37:35I'd never have guessed!
0:37:35 > 0:37:39Look at the size of it! Railway sleepers on the ceiling!
0:37:39 > 0:37:42- It's vast, isn't it? - Look at these pots!
0:37:42 > 0:37:44Brobdingnag!
0:37:44 > 0:37:46Look at this!
0:37:46 > 0:37:48# And I believe I could love you
0:37:48 > 0:37:50# And be even worthy of you
0:37:50 > 0:37:53# If I only had a heart... #
0:37:53 > 0:37:57- Ooh!- Come on, we'd better go and find some toothsome meat to cook.
0:37:58 > 0:38:00It'll have to be sterilised!
0:38:00 > 0:38:02So wise, dear.
0:38:02 > 0:38:03Avante!
0:38:03 > 0:38:06I'm going to make something which I think is perfectly delicious,
0:38:06 > 0:38:09and it's simple. You could eat it hot or cold,
0:38:09 > 0:38:12take it on picnics, have it in the dining room, anything.
0:38:12 > 0:38:15And it's really a meat loaf, but it's a grand meat loaf,
0:38:15 > 0:38:19it's not a nasty old dry thing like you used to have at school.
0:38:19 > 0:38:22- We used to call it Martyrs' Relics. - Martyrs' Relics!
0:38:22 > 0:38:24- How sinister!- Indeed!
0:38:24 > 0:38:28Anyway, first of all, I want to cook the mushrooms,
0:38:28 > 0:38:32because I need them to get cool for the mixture later.
0:38:33 > 0:38:37A damn good scrape of fresh nutmeg -
0:38:37 > 0:38:39that's very important.
0:38:39 > 0:38:41Mind your knuckles.
0:38:43 > 0:38:44They won't notice...
0:38:44 > 0:38:47if my knuckles are in!
0:38:47 > 0:38:49This makes all the difference to mushrooms -
0:38:49 > 0:38:52whenever you're using mushrooms.
0:38:52 > 0:38:55And we'll saute these now, not too much.
0:38:55 > 0:38:59PAN SIZZLES GENTLY
0:38:59 > 0:39:01- Lovely mushrooms. - These are excellent.
0:39:01 > 0:39:04And I'm going to cook roast fillet of beef
0:39:04 > 0:39:08in a pan-Asian fashion. That's with...
0:39:08 > 0:39:11ginger, garlic, spring onion,
0:39:11 > 0:39:13chilli, coriander and coconut milk.
0:39:13 > 0:39:16You may think that's a bit out-of-the-ordinary with beef,
0:39:16 > 0:39:18but it works awfully well, it's smashing.
0:39:18 > 0:39:20At the moment, I'm sealing the beef,
0:39:20 > 0:39:23so that when I put it in the oven to roast,
0:39:23 > 0:39:25all the juices don't run out of it.
0:39:25 > 0:39:30And there's no fat in this pan at all, this is just a hot pan.
0:39:30 > 0:39:32Now, I'm doing this with fillet of beef,
0:39:32 > 0:39:34which is the most expensive cut,
0:39:34 > 0:39:36which is fine if you're feeling extravagant,
0:39:36 > 0:39:38or you've won the lottery.
0:39:38 > 0:39:41But this recipe was originally developed for topside,
0:39:41 > 0:39:44which is a cheap cut. PAN SIZZLES
0:39:44 > 0:39:48Right, I think that will do nicely now.
0:39:48 > 0:39:50I'm just going to put this into the roasting pan.
0:39:52 > 0:39:54And next, I'm going to put in some olive oil.
0:39:58 > 0:40:00And there's some garlic.
0:40:03 > 0:40:05And some ginger.
0:40:06 > 0:40:09- And some spring onions. - Lovely mixture.
0:40:09 > 0:40:10Very nice.
0:40:11 > 0:40:14A trinity! A trinity of delight!
0:40:15 > 0:40:17And then I'm going to add...
0:40:19 > 0:40:21..some chillis.
0:40:22 > 0:40:25And half the coriander - lovely, fresh coriander.
0:40:25 > 0:40:28You're so lucky to be able to get it everywhere these days, aren't you?
0:40:28 > 0:40:31And some soya sauce - dark soya sauce.
0:40:31 > 0:40:34Gosh, they're so pathetic, these little...
0:40:36 > 0:40:38- Slosh it in! - Slosh it in, absolutely!
0:40:41 > 0:40:42Muck it about a bit.
0:40:44 > 0:40:46And then I'm just going to...
0:40:47 > 0:40:50Ooh! Gosh, they keep hot, these things, don't they?
0:40:50 > 0:40:52- Yes, do be careful.- I will.
0:40:52 > 0:40:55Put this over...
0:40:56 > 0:40:58..the top.
0:41:00 > 0:41:03PAN SIZZLES
0:41:05 > 0:41:07- There we are.- Yummo!
0:41:07 > 0:41:10And then I'm going to pour over some coconut milk.
0:41:10 > 0:41:13This is fresh coconut milk, but you can use it out of a can,
0:41:13 > 0:41:16or that cream of coconut.
0:41:16 > 0:41:19All perfectly good. And so I'm going to pour that over.
0:41:19 > 0:41:22The rest of the coriander.
0:41:26 > 0:41:29- And some lemon grass.- Lemon grass...
0:41:29 > 0:41:32- What is this, what nationality? - Thai. Well, sort of pan-Asian,
0:41:32 > 0:41:36the sort of thing that's coming out of Australia at the moment.
0:41:36 > 0:41:39Then I'm going to add some lime. Look, they don't make lime squeezers
0:41:39 > 0:41:42- like that any more! - It's beautiful!- Isn't it lovely?
0:41:42 > 0:41:46- Where did you get it?- I can't remember, somewhere in my travels.
0:41:46 > 0:41:49I've got a kitchenalia fetish!
0:41:54 > 0:41:56Squeeze that all over it.
0:41:56 > 0:41:58And that's ready now.
0:42:01 > 0:42:04Right. Now I'm going to stick this in the oven...
0:42:05 > 0:42:07..for...
0:42:07 > 0:42:0940 minutes.
0:42:09 > 0:42:10Phew!
0:42:12 > 0:42:14- I'm going to get on with the meat loaf.- OK.
0:42:19 > 0:42:21Now, what I've got here
0:42:21 > 0:42:24is mincemeat.
0:42:24 > 0:42:29Pork mince, some sausage meat, and some minced veal.
0:42:29 > 0:42:32First, we'll mix them all, we'll break them up together a bit.
0:42:37 > 0:42:39Then we want to put in chicken's livers.
0:42:42 > 0:42:45Onions, about two onions, chopped.
0:42:47 > 0:42:48Garlic.
0:42:50 > 0:42:53Two or three cloves.
0:42:53 > 0:42:55Spoonful of all-spice.
0:42:56 > 0:43:00This gives it a rather nice flavour. It sort of...
0:43:00 > 0:43:04smells and is delicious. We've got some nice, fresh thyme.
0:43:05 > 0:43:08A couple of eggs, beaten up.
0:43:08 > 0:43:10Pour them in.
0:43:10 > 0:43:15And finally, about ten juniper berries,
0:43:15 > 0:43:17which are very good with anything
0:43:17 > 0:43:20to do with game, or meats, or mixtures of meat.
0:43:20 > 0:43:23And, of course, it's always used to flavour gin.
0:43:23 > 0:43:26And crush them. If you don't crush them,
0:43:26 > 0:43:30you won't get any flavour out of them, you'll just find
0:43:30 > 0:43:32nasty little black bullets,
0:43:32 > 0:43:34and you'll wonder what in the world you've met.
0:43:34 > 0:43:36Now, we want the mushrooms.
0:43:48 > 0:43:50Whoops-a-daisy!
0:43:52 > 0:43:54Then squish them in.
0:43:54 > 0:43:56Use your fingers, for heaven's sake.
0:43:56 > 0:43:59You must have it all mixed.
0:43:59 > 0:44:01All this squishing...
0:44:02 > 0:44:05..is lovely, and probably does your hands a lot of good...
0:44:05 > 0:44:08which, of course, are spotless before you start!
0:44:12 > 0:44:16All the perfumes of Arabia will not sweeten these little hands.
0:44:16 > 0:44:18But never mind!
0:44:18 > 0:44:19Now it's fun time!
0:44:19 > 0:44:22This is when we mould it.
0:44:24 > 0:44:26You get the whole lot out...
0:44:31 > 0:44:33..and plonk it in.
0:44:38 > 0:44:41If I do this for children, I call it a roast hedgehog.
0:44:41 > 0:44:44- Hedgehog, why? - Well, when I've moulded it,
0:44:44 > 0:44:46I stick all over
0:44:46 > 0:44:50almonds, flaked almonds, so they look like the prickles,
0:44:50 > 0:44:54and at the end, I make a little nose with a black olive,
0:44:54 > 0:44:57and two half blacks for the face.
0:44:57 > 0:45:01- Great!- And it looks like Tiggy-Winkle, you know?
0:45:01 > 0:45:03We want it more or less this shape.
0:45:04 > 0:45:06Oval-ish, like that.
0:45:06 > 0:45:08Now, what we do is...
0:45:08 > 0:45:11to sort of hold it together, and to lubricate it,
0:45:11 > 0:45:13we tuck in...
0:45:14 > 0:45:17..bacon, rather like a Union Jack.
0:45:17 > 0:45:20# Rule Britannia...! #
0:45:21 > 0:45:23And it also holds it together.
0:45:23 > 0:45:27I think I'll shove the first bay leaf there,
0:45:27 > 0:45:28so that it can be held down,
0:45:28 > 0:45:31because they tend to curl up a bit when they're in the oven.
0:45:31 > 0:45:38Now, we put a few more of these leaves over it,
0:45:38 > 0:45:40because they always give a good flavour.
0:45:40 > 0:45:43Lovely sprigs of rosemary -
0:45:43 > 0:45:46tuck them on the sides there,
0:45:46 > 0:45:49and one across the top. And there we are, we'll bake it.
0:45:49 > 0:45:52Oh, I'd better get mine out of the oven, hadn't I?
0:45:58 > 0:46:00- Darn hot!- Ooh, I know!
0:46:03 > 0:46:05Let's see what yours looks like.
0:46:05 > 0:46:08- Oh, wonderful! - Doesn't that look nice?
0:46:08 > 0:46:10- Smell it!- Mmm!
0:46:10 > 0:46:14You can strain the sauce, but I don't think so, do you?
0:46:14 > 0:46:16No, I like all the little bits left in.
0:46:16 > 0:46:19I never know why people strain sauces.
0:46:19 > 0:46:21- No, I suppose it's refined.- Refined!
0:46:24 > 0:46:27Looks wonderful. It actually looks like a hedgehog!
0:46:27 > 0:46:29Oh, don't! Ha-ha-ha!
0:46:31 > 0:46:33- WHISTLE BLOWS - Right, come on, girls!
0:46:33 > 0:46:35GIRLS SHOUT EXCITEDLY
0:46:37 > 0:46:39- Oh, dear! - Oh, so energetic, aren't they?
0:46:39 > 0:46:41Isn't it lovely?
0:46:42 > 0:46:45Very good. It's a Red Indian war game, you know.
0:46:45 > 0:46:48I've never quite known why they think this is a suitable way
0:46:48 > 0:46:52- of training young ladies for the future!- They sound like Red Indians!
0:46:52 > 0:46:54They do, rather!
0:46:54 > 0:46:58It's quite dangerous. You can get quite a clout with those sticks.
0:46:58 > 0:47:01- Yes, go on, pass! - It looks very dangerous.
0:47:01 > 0:47:04My days, the goalkeepers didn't wear all that stuff on their heads,
0:47:04 > 0:47:08- either, you know.- She looks like the Man in the Iron Mask!
0:47:10 > 0:47:13I used to be jolly good at this once, you know, Jennifer.
0:47:13 > 0:47:17Awfully good, I was... Oh, well!
0:47:19 > 0:47:23- SHE CLICKS - Time to cook, time to cook!
0:47:23 > 0:47:26- OK, yes.- We have much to do. - Indeed, we have!
0:47:27 > 0:47:31I'm going to cook pan-fried chicken with walnut aillade.
0:47:31 > 0:47:34This is really an excuse to use the walnut aillade,
0:47:34 > 0:47:37which is one of the most delicious things.
0:47:37 > 0:47:40Here, I've got my chicken breasts marinating in yoghurt
0:47:40 > 0:47:44and lemon juice. You mustn't leave chicken to marinate in yoghurt
0:47:44 > 0:47:47for too long, otherwise it will go woolly and blotting papery.
0:47:47 > 0:47:50No more than an hour, just to be on the safe side.
0:47:50 > 0:47:53I'm going to start off by grinding my walnuts,
0:47:53 > 0:47:56to make walnut aillade. If you've got any sense,
0:47:56 > 0:47:59you'll do this in a food processor or a Magimix,
0:47:59 > 0:48:02but I'm something of a masochist, so I'm going to do it
0:48:02 > 0:48:05with a pestle and mortar. The only exercise I take, really.
0:48:05 > 0:48:10And I'm just going to crush them up...quite fine.
0:48:10 > 0:48:13We don't use walnuts nearly enough in this country.
0:48:13 > 0:48:16You know why they're so darn difficult to pick.
0:48:16 > 0:48:19No, you just shake the tree.
0:48:19 > 0:48:21A dog, a woman, and a walnut tree...
0:48:21 > 0:48:23The more you beat them, the better they be!
0:48:23 > 0:48:25JENNIFER CHUCKLES
0:48:25 > 0:48:28So I'm going to put these into this bowl here.
0:48:29 > 0:48:32And now for the garlic, grind that up.
0:48:34 > 0:48:38And I'm going to put that in with the walnuts.
0:48:41 > 0:48:43And now I'm going to pour in my oil.
0:48:45 > 0:48:47It is walnut oil.
0:48:47 > 0:48:50Pour this in slowly. First of all, just a little at a time.
0:48:52 > 0:48:54And mix it in.
0:48:58 > 0:49:01And you're going to want it to emulsify together, a bit like...
0:49:03 > 0:49:07..a mayonnaise, only not so fine, obviously.
0:49:07 > 0:49:09Absolutely delicious!
0:49:09 > 0:49:11Mmm. And the walnuts and the garlic
0:49:11 > 0:49:12will take up all the oil.
0:49:12 > 0:49:15We had walnuts in Sicily.
0:49:15 > 0:49:18- Did you?- Yes, we were always having walnut sauces.
0:49:18 > 0:49:21- Were they black walnuts? - Yes, they were pretty black.
0:49:21 > 0:49:24No, no, no! It's a type of species.
0:49:24 > 0:49:27Well, I don't know. I'm no gardener.
0:49:27 > 0:49:29There are only two types of species of walnut.
0:49:29 > 0:49:33There's a black walnut and the ordinary common-or-garden walnut.
0:49:33 > 0:49:35I expect ours were black, then!
0:49:35 > 0:49:36Probably.
0:49:36 > 0:49:41And just put the parsley in. A little chopped parsley.
0:49:49 > 0:49:52There we are, all mushed up. That's me done.
0:49:52 > 0:49:55Well, now I'm ready for my fry-up, so...
0:49:55 > 0:49:56I'll see you later.
0:49:56 > 0:49:58- Have a lovely time.- Thank you.
0:50:00 > 0:50:03Now then, I'm going to do a nice, easy dish, which is a sort of...
0:50:03 > 0:50:07It's not a stew, because you do the whole thing. It's more of a braise,
0:50:07 > 0:50:10based on, you might say, a poor man's cassoulet.
0:50:10 > 0:50:12But the point of it is, it's easy.
0:50:12 > 0:50:15You can prepare it all the day before if you want
0:50:15 > 0:50:17and half-cook it the day before.
0:50:17 > 0:50:20If you've got an Aga, you just put it in the lower oven
0:50:20 > 0:50:23and Bob's your uncle, or something... Now,
0:50:23 > 0:50:26what you want is a nice shoulder of lamb.
0:50:26 > 0:50:29Look, this is wonderful.
0:50:29 > 0:50:31Have the little knuckle end cut off,
0:50:31 > 0:50:34in case you don't have such a large casserole as this,
0:50:34 > 0:50:36because it makes it easier to fit in.
0:50:36 > 0:50:38But keep it, it's full of goodness.
0:50:38 > 0:50:40Pop that in.
0:50:40 > 0:50:44Now, what I've got here are soaked haricot beans,
0:50:44 > 0:50:47but if you... It's really meant to be easy, this.
0:50:47 > 0:50:48You can use tinned ones.
0:50:48 > 0:50:52Just pour them in with their juice and they don't disintegrate,
0:50:52 > 0:50:54they're sort of magic.
0:50:54 > 0:50:57They're really very good. But I'm using the real ones.
0:51:00 > 0:51:02And I'll leave this amount of water in.
0:51:07 > 0:51:09Now, we can start piling everything in.
0:51:09 > 0:51:11I've been chopping onions like mad.
0:51:20 > 0:51:24Great hunks of garlic. About ten, you know.
0:51:24 > 0:51:25What you like. I love it.
0:51:27 > 0:51:29Now we want some fresh tomatoes.
0:51:29 > 0:51:34Again, you can use those Italian chopped ones, if you're in a hurry.
0:51:34 > 0:51:35Just a couple of tins.
0:51:35 > 0:51:37I've got some cut, so I'll use them.
0:51:42 > 0:51:45And now, you may not approve, but it will all be right in the end.
0:51:45 > 0:51:52Put about...three good dollops of tomato puree.
0:51:55 > 0:51:57That's that.
0:51:57 > 0:52:01Now, about three-quarters of a pint
0:52:01 > 0:52:03of white wine.
0:52:07 > 0:52:11And tuck some bayleaves in.
0:52:13 > 0:52:15They always go well with lamb.
0:52:15 > 0:52:17And rosemary. My beloved rosemary.
0:52:20 > 0:52:23And sprinkle over a few peppercorns.
0:52:23 > 0:52:25They'll all sort of melt.
0:52:25 > 0:52:27They give flavour.
0:52:29 > 0:52:32That's about it. It's really quick.
0:52:32 > 0:52:33It's wonderful.
0:52:33 > 0:52:35Just shove the top on.
0:52:37 > 0:52:43I'll pop it in the oven now. This is going to take a long, slow cooking.
0:52:43 > 0:52:48Right, I've just shaken the yogurt off the chicken breast slightly
0:52:48 > 0:52:51and then I've been pan-frying them in a little olive oil
0:52:51 > 0:52:54until they're nicely coloured.
0:52:54 > 0:52:56You can see when they're done.
0:52:56 > 0:52:59And then I've got my aillade.
0:52:59 > 0:53:01- Look at that.- Yum yum!
0:53:04 > 0:53:06I'm just going to spoon that over the top.
0:53:09 > 0:53:12You're a great one at this spooning-overthe-top lark.
0:53:12 > 0:53:14I'm all for spooning over the top, yes.
0:53:14 > 0:53:17Leave it to cook a little longer and to heat through.
0:53:17 > 0:53:19Finish the chicken off.
0:53:19 > 0:53:21And you can make the aillade days in advance
0:53:21 > 0:53:24and keep it either in the fridge or a cool larder.
0:53:24 > 0:53:27Don't forget to put it in a sealed container
0:53:27 > 0:53:29if you're putting it in the fridge,
0:53:29 > 0:53:31because it smells wonderfully of garlic.
0:53:31 > 0:53:34And EVERYTHING will smell wonderfully of garlic
0:53:34 > 0:53:37- if you don't put it in a sealed container.- Mmm! Wonderful!
0:53:37 > 0:53:41It's for the girls! Right, well, I think that's done now.
0:53:41 > 0:53:43- Wonderful.- Mmm.
0:53:45 > 0:53:47BELL RINGS
0:53:50 > 0:53:52GIRLS CHATTER
0:54:02 > 0:54:04Thank you.
0:54:04 > 0:54:07- And the next one. There you go. - Thank you.
0:54:08 > 0:54:10Always make more sauce than you need
0:54:10 > 0:54:12and serve with pasta for supper.
0:54:17 > 0:54:22Eat this loaf hot or cold with a very good homemade tomato sauce.
0:54:26 > 0:54:29Serve this beef with boiled new potatoes and spinach,
0:54:29 > 0:54:31or seasonal vegetables, as you prefer.
0:54:34 > 0:54:38With this dish, I suggest very good crusty bread
0:54:38 > 0:54:40and a full-bodied red wine.
0:54:50 > 0:54:53- I'm exhausted. What about you? - On my feet.
0:54:53 > 0:54:55- Yeah, it's always the feet. - Always the feet.
0:54:55 > 0:54:58I think it's the young, they exhaust one so.
0:54:58 > 0:55:01- Well... - Still, they all seemed to enjoy it.
0:55:01 > 0:55:04They loved having beef again, after all that nonsense.
0:55:04 > 0:55:07- Treat, nowadays!- Mmm!
0:55:07 > 0:55:09They loved your hedgehog too.
0:55:09 > 0:55:11Mmm...
0:55:11 > 0:55:14You could get expelled for that, you know.
0:55:14 > 0:55:16I don't care.
0:55:16 > 0:55:19Haven't smoked all day. Not allowed to in there.
0:55:19 > 0:55:23They can't expel me, anyway. I'm much too old, and I'm leaving.
0:55:23 > 0:55:24THEY LAUGH
0:55:24 > 0:55:25I used to smoke a pipe
0:55:25 > 0:55:27in the nuns' cemetery.
0:55:27 > 0:55:29JENNIFER LAUGHS
0:55:29 > 0:55:31I smoked Abdullas, which was fatal.
0:55:31 > 0:55:32Are those those flat ones?
0:55:32 > 0:55:34Yes, Turkish. So, of course,
0:55:34 > 0:55:36it could be smelt all over the place.
0:55:36 > 0:55:38THEY CHUCKLE
0:55:38 > 0:55:40You're a good girl, you've given it up.
0:55:40 > 0:55:42Yes, I've given it up now.
0:55:43 > 0:55:47- Very few vices left.- Very few vices, and those are hidden.
0:55:47 > 0:55:51Well, it depends, really, whether they take their trousers off or not!
0:55:51 > 0:55:53THEY LAUGH
0:55:54 > 0:55:56Hell, I've forgotten my lime squeezer!
0:55:59 > 0:56:01No, it's all right, here it is!
0:56:09 > 0:56:13We're not cooking live in the studio today. We've got some great food
0:56:13 > 0:56:17from the Saturday Kitchen archives for you instead. Still to come...
0:56:17 > 0:56:18Henry Dimbleby attempts to get on to
0:56:18 > 0:56:20the Omelette Challenge board,
0:56:20 > 0:56:22whilst Lawrence Keogh defends his reputation.
0:56:22 > 0:56:24See how they do in just a few minutes.
0:56:24 > 0:56:27Tom Kerridge blow-torches some mackerel.
0:56:27 > 0:56:29He also makes blini pancakes, and serves it with
0:56:29 > 0:56:34a warm picked beetroot and an amazing whipped chive creme fraiche.
0:56:34 > 0:56:37David Grant gets to eat his Food Heaven or Food Hell.
0:56:37 > 0:56:40Did he get his idea of Food Heaven - jerk chicken and pomegranate rice
0:56:40 > 0:56:44or Food Hell - Chinese-style ribs with stir-fried cabbage?
0:56:44 > 0:56:47Find out what David gets to eat at the end of today's show.
0:56:47 > 0:56:50Now, salad vegetables may not sound like the most interesting thing
0:56:50 > 0:56:53to put on your plate, but when Sarah Raven came on
0:56:53 > 0:56:55Saturday Kitchen, she made everybody think again.
0:56:55 > 0:56:58Check out her recipe for this great beef salad.
0:56:58 > 0:57:01- Good to have you here.- Hello. - Looking forward to seeing you cook.
0:57:01 > 0:57:03You've taught me a lot about
0:57:03 > 0:57:06vegetables over the years. What are we cooking?
0:57:06 > 0:57:09We're going to cook this lovely Aberdeen Angus fillet,
0:57:09 > 0:57:11but it needs marinating first.
0:57:11 > 0:57:14- Ideally, we do it overnight. - This is a salad?
0:57:14 > 0:57:18Yeah. And really, rather than in Nick's dish,
0:57:18 > 0:57:20where perhaps the duck was the main point,
0:57:20 > 0:57:23with this, the salad leaves are the main point.
0:57:23 > 0:57:26So the emphasis is three-quarters, if not more, of the dish.
0:57:26 > 0:57:30They have to be, cos they're from your garden. What's going in the marinade?
0:57:30 > 0:57:33- Shall I chop? - Yes, will you peel and chop the...?
0:57:33 > 0:57:36- Shove that in there. - Ginger, garlic and...
0:57:36 > 0:57:38- chilli?- Yes, and the coriander.
0:57:38 > 0:57:40And so into here...
0:57:40 > 0:57:43just soya sauce and a really light oil.
0:57:43 > 0:57:46I've used sunflower oil. If you could chop those as well.
0:57:46 > 0:57:49- Yeah, chuck it over as well, Sarah. - Um, so...
0:57:49 > 0:57:51We'll marinate that... Wrong knife.
0:57:53 > 0:57:58Now, what got you into particularly gardening, first of all?
0:57:58 > 0:58:02My parents were gardeners. I was brought up with a lovely garden,
0:58:02 > 0:58:04but they didn't grow that much veg.
0:58:04 > 0:58:07- Your dad was a botanist, wasn't he? - Yeah, he was.
0:58:07 > 0:58:10And from up... Hold on!
0:58:10 > 0:58:12LAUGHTER
0:58:12 > 0:58:14- From a young age... - It's the first time.
0:58:14 > 0:58:20- It can easily be the last time! - And the stems.- I'm only joking.
0:58:21 > 0:58:23There's still more here.
0:58:23 > 0:58:24Right, so...
0:58:24 > 0:58:26No, my dad was a botanist,
0:58:26 > 0:58:30so I spent quite a lot of my childhood looking at wildflowers,
0:58:30 > 0:58:33then inevitably, that kind of becomes gardening
0:58:33 > 0:58:36when you get a garden, I guess. Um, and I love that.
0:58:36 > 0:58:38Didn't you study to be a doctor?
0:58:38 > 0:58:42I did, yeah. But then I had children and I never saw them, so...
0:58:42 > 0:58:46Ooh! The chilli's quite strong in there. That's catching my throat.
0:58:46 > 0:58:48- Delicious, though.- You brought it!
0:58:48 > 0:58:51We're going to leave that.
0:58:51 > 0:58:53- So this sits in a fridge? - Yeah. Overnight.
0:58:53 > 0:58:57This is in a marinade. You've left this out to room temperature.
0:58:57 > 0:58:59Yeah. Just brown that off.
0:58:59 > 0:59:02And while we're doing that, let's talk about...
0:59:02 > 0:59:04OK, so what else have we got in here?
0:59:04 > 0:59:06- Salad leaves.- Yeah.
0:59:06 > 0:59:10- Now, salad leaves... Do you want to wash your hands?- Thank you.
0:59:10 > 0:59:12When people think of salad leaves,
0:59:12 > 0:59:14they think of things in a plastic bag.
0:59:14 > 0:59:18- Yeah...- When you start growing your own stuff...
0:59:18 > 0:59:20It is so, so easy.
0:59:20 > 0:59:23Even if you've grown nothing else in your life, you can grow these.
0:59:23 > 0:59:26You just chuck a packet of seed in and they're cut and come again.
0:59:26 > 0:59:29The more you pick the leaves, the more they sprout again.
0:59:29 > 0:59:32They grow in any soil, or a windowbox?
0:59:32 > 0:59:34You don't need a garden. Windowbox, pot, anywhere.
0:59:34 > 0:59:36Some will grow happily in shade.
0:59:36 > 0:59:39This one, American lamb cress, will grow anywhere.
0:59:39 > 0:59:42These are new ones. Well, relatively new ones...
0:59:42 > 0:59:45- Yeah.- ..that you've got. - Taste that one.
0:59:45 > 0:59:47And I've had that under really severe frost,
0:59:47 > 0:59:50and even snow, and it doesn't bat an eyelid.
0:59:50 > 0:59:53- You think, "How's that going to look all right?"- American lamb cress.
0:59:53 > 0:59:56- It tastes like watercress. - It's related to watercress.
0:59:56 > 0:59:59But these can grow outside in your garden
0:59:59 > 1:00:01right through the winter.
1:00:01 > 1:00:03- This is one of my new favourites. - What's that one?
1:00:03 > 1:00:06That's called Golden Streaks mustard. Doesn't it look nice?
1:00:06 > 1:00:08- Golden Streaks mustard?- Yeah.
1:00:08 > 1:00:10And again, incredibly easy.
1:00:10 > 1:00:13Totally frost-hardy. You can grow it outside in your garden.
1:00:13 > 1:00:15That one's rocket,
1:00:15 > 1:00:19- which Nick used, but I think it's a bit boring.- That's great, actually.
1:00:19 > 1:00:22Right, gloves off, Sarah Raven!
1:00:22 > 1:00:24Rocket is like the leaf of the devil,
1:00:24 > 1:00:27- cos it's everywhere now. - Are you keeping an eye on that?
1:00:27 > 1:00:28I'm keeping an eye on it.
1:00:28 > 1:00:32And this is spinach, and again, you might need to put it under
1:00:32 > 1:00:36a mini polytunnel, cos spinach doesn't take the frost quite as well,
1:00:36 > 1:00:39but it's really good for sowing in January and February.
1:00:39 > 1:00:42I've never eaten so much salad in my life! Go on.
1:00:42 > 1:00:45Taste that. It's like wasabi. It's really hot and horseradishy.
1:00:45 > 1:00:49You don't want too much of it, but with red meat, it's fantastic.
1:00:49 > 1:00:52- It's delicious! Don't make a face. - In salad... Eurgh!
1:00:54 > 1:00:57It's also very good cooked in a stir-fry. OK, that's ready.
1:00:57 > 1:00:59What's that?! What's it called?
1:00:59 > 1:01:02It's called Mustard Osaka Purple.
1:01:02 > 1:01:05Walk straight past that at the garden centre!
1:01:05 > 1:01:08- This goes in the oven. Ten minutes? - Well, 12 minutes.
1:01:08 > 1:01:11- 12 minutes.- Something like that. - There you go.
1:01:11 > 1:01:15So all we have to do is... You can pick through the leaves for me
1:01:15 > 1:01:18- while I make the dressing. - What's this little fella here?
1:01:18 > 1:01:21Oh, yeah, we didn't talk about that. That's the chicory,
1:01:21 > 1:01:24Variegata di Castelfranco, which Nick got right...
1:01:24 > 1:01:27That comes from a village in Veneto,
1:01:27 > 1:01:29and that's the thing about
1:01:29 > 1:01:30that area of Italy...
1:01:30 > 1:01:33This is Treviso, and that's a town in the Veneto.
1:01:33 > 1:01:37Castelfranco is a little village... It's a town now, but...
1:01:37 > 1:01:39This is fantastic. Is this another
1:01:39 > 1:01:40- chicory?- Beautiful, isn't it?
1:01:40 > 1:01:43- You want to paint it. BILL:- That's a Turner Prize!
1:01:43 > 1:01:46And that's lovely cooked as well.
1:01:46 > 1:01:49So the dressing is incredibly simple
1:01:49 > 1:01:51and very similar to the marinade.
1:01:51 > 1:01:53So, soya sauce...
1:01:53 > 1:01:55fish sauce...
1:01:55 > 1:02:00sugar, to just give it a bit of a bite.
1:02:00 > 1:02:02A bite? It's all right, you can bite that.
1:02:02 > 1:02:05It's biting wine that worries me.
1:02:05 > 1:02:08Chewing your wine, you know.
1:02:08 > 1:02:11Again, we're going to have ginger and chillies.
1:02:11 > 1:02:13So, um, I'm just going to put
1:02:13 > 1:02:15kind of thumb-sized...
1:02:15 > 1:02:20Sarah, when you decide the combination of leaves
1:02:20 > 1:02:23you're going to use, what goes through your mind?
1:02:23 > 1:02:26There's a good tip for that, that a brilliant salad grower
1:02:26 > 1:02:30called Frances Smith, who ran a company called Appledor Salads,
1:02:30 > 1:02:33which was fantastic, she taught me this brilliant thing.
1:02:33 > 1:02:35When you're thinking of what you're eating that day
1:02:35 > 1:02:39and you're picking a salad to go with it, you pick all your leaves
1:02:39 > 1:02:42and roll them up into a cigar, then take a bite and imagine
1:02:42 > 1:02:45the meat, fish, cheese, or whatever you're eating it with,
1:02:45 > 1:02:49so then if you want a really punchy mix, like we do here,
1:02:49 > 1:02:52you'll know immediately if it's right. Or if it's chicken or fish
1:02:52 > 1:02:55and you want something more citrus-y, you might want sorrel.
1:02:55 > 1:02:58But bite into it and you'll know if it's the right combination.
1:02:58 > 1:03:01- Try it before you put the mix together.- Yeah.
1:03:01 > 1:03:05You can get as refined as you want, but that is a good tip.
1:03:05 > 1:03:07One amazing tip that you told me...
1:03:07 > 1:03:11As well as salads, herbs are very simple for people to grow.
1:03:11 > 1:03:14- Yeah, very.- And you had a great tip about chives.
1:03:14 > 1:03:18- You're doing the ginger, are you? Thank you.- But when you grow chives,
1:03:18 > 1:03:20- they can go quite woody, can't they?- Yeah.
1:03:20 > 1:03:22The stems can start to flower.
1:03:22 > 1:03:25- But you said tomato food. - Well, what you want to do...
1:03:25 > 1:03:30- Got to put my hand up to ask a question. Sarah? Miss? Miss?- Yes?
1:03:30 > 1:03:32Where do I get the seeds?
1:03:32 > 1:03:35I like the idea of growing these different greens,
1:03:35 > 1:03:38- where do I get the seeds for those?- Well,
1:03:38 > 1:03:40look on the internet. I mean...
1:03:40 > 1:03:45I don't use the internet. Now tell me where I get 'em!
1:03:45 > 1:03:47- LAUGHTER - Seeds of Italy?
1:03:47 > 1:03:49Yeah, Seeds of Italy are good.
1:03:49 > 1:03:50- Seeds of Italy?- Yes.
1:03:50 > 1:03:54- I have a seed catalogue which has them in it.- Oh, have you?
1:03:54 > 1:03:57- LAUGHTER - I can get mail-order seeds from you.
1:03:57 > 1:04:01I didn't set this up, ladies and gentlemen. She didn't tip me off.
1:04:01 > 1:04:06- Right, OK.- I like it pretty punchy.
1:04:06 > 1:04:08I like getting a good bite of chilli.
1:04:08 > 1:04:10Unlike my husband, who's a wimp,
1:04:10 > 1:04:13who absolutely leaves his seat at the table
1:04:13 > 1:04:16if I put chilli in things.
1:04:16 > 1:04:18But because he's not here, I'll leave the chilli chunky.
1:04:18 > 1:04:22Now, the beef, which has been cooked and cooled,
1:04:22 > 1:04:24just going to thinly slice.
1:04:24 > 1:04:26This is what the title of this dish means, isn't it - thinly sliced?
1:04:26 > 1:04:29- Yes, exactly. - But it's done with rocket, lemon,
1:04:29 > 1:04:31- that kind of stuff, traditionally.- Yeah.
1:04:31 > 1:04:35Rosemary. In Italy, you'd probably have it with rosemary, olive oil,
1:04:35 > 1:04:38- and lemon juice. - OK. Right, what's next?
1:04:38 > 1:04:41- Have we got our oil in there yet? - No. I'll get that.
1:04:41 > 1:04:43- Thank you. - Give that a quick mix.
1:04:43 > 1:04:45Thank you.
1:04:45 > 1:04:47- Pour that in.- Yep. Keep going.
1:04:47 > 1:04:53- Lovely. So that goes over there.- Yep.
1:04:53 > 1:04:57There's a real kind of Carpaccio thing going on here, isn't there?
1:04:57 > 1:04:59Yeah, it is,
1:04:59 > 1:05:01- but it's...- What does that mean?
1:05:01 > 1:05:04- Sorry to interrupt. - Thinly sliced.- Carpaccio?
1:05:04 > 1:05:07- Yeah.- Is that what it means? - That's what it's come to mean.
1:05:07 > 1:05:11- It's a classic dish that originated in Venice.- Yeah.- Thinly sliced beef.
1:05:11 > 1:05:14We've got a lovely mix of colours
1:05:14 > 1:05:16and flavours there.
1:05:16 > 1:05:18Stick the beef over the top.
1:05:18 > 1:05:20Yeah.
1:05:20 > 1:05:22Oh, that's quite a lot of beef!
1:05:22 > 1:05:23That's quite carnivorous!
1:05:23 > 1:05:26That's a starter, where I come from, in Yorkshire!
1:05:26 > 1:05:28I think a girly portion
1:05:28 > 1:05:30might have three slices of beef.
1:05:30 > 1:05:33- There.- Sarah, that looks fantastic.
1:05:33 > 1:05:34Remind us what that is again.
1:05:34 > 1:05:36It's tagliata with marinated
1:05:36 > 1:05:39- fillet of beef with ginger.- Cor!
1:05:44 > 1:05:47Cos I'm having a taste, I'm putting an extra piece of beef on the side.
1:05:47 > 1:05:51- Bill!- Yes!- Grab your knife and fork. - I think I might succumb to this.
1:05:51 > 1:05:54- You might succumb?- It's not the beef so much as the greens.
1:05:54 > 1:05:57- Just dive in.- Yes.
1:05:57 > 1:06:01- I'm going to have some greens.- Great colours.- They are good colours.
1:06:01 > 1:06:03They'd look nice in the wild as well.
1:06:03 > 1:06:06That's what I like to see out there.
1:06:06 > 1:06:07Mmm..
1:06:07 > 1:06:10- That's good. That's lovely. - You like those?
1:06:10 > 1:06:13- I do.- The flavour's so different when you grow your own.
1:06:13 > 1:06:17You plant the seeds and keep cutting them. That's the secret.
1:06:17 > 1:06:20Yeah, and you can do it in the winter, colder months.
1:06:20 > 1:06:22We all think of salad plants in our garden
1:06:22 > 1:06:24as lettuce, and that's summer,
1:06:24 > 1:06:27but that is so wrong. There are as many that like the winter
1:06:27 > 1:06:30and prefer more dark hours in the day than light.
1:06:30 > 1:06:33- Come back!- But they're fantastic. - Are you organic?- Yes.
1:06:33 > 1:06:36I find something I like and you take it away.
1:06:36 > 1:06:39Do you think that makes a difference to the flavour?
1:06:39 > 1:06:42Growing things slowly, at the pace they want to grow,
1:06:42 > 1:06:44definitely hugely increases flavour.
1:06:44 > 1:06:47You don't want to over-water and you don't want to over-feed,
1:06:47 > 1:06:52because then all you get is water and sap, and you don't get the flavour.
1:06:56 > 1:07:00It just goes to show, you can still grow veg even in the dead of winter.
1:07:00 > 1:07:04Now, Saturday Kitchen newcomer Henry Dimbleby met Lawrence Keogh
1:07:04 > 1:07:05at the Omelette Challenge hobs.
1:07:05 > 1:07:08And there was only one thing on his mind -
1:07:08 > 1:07:11getting onto the leaderboard Let's see how they both got on.
1:07:11 > 1:07:13Lawrence - sitting pretty on our board
1:07:13 > 1:07:15with 17.72 seconds on the blue board.
1:07:15 > 1:07:17- Ooh!- However,
1:07:17 > 1:07:20- where would you like to go, Henry? - Just get ON the board!
1:07:20 > 1:07:23I'm planning to start a whole new board!
1:07:23 > 1:07:27Looks as if we might need one. We've got so many chefs on there.
1:07:27 > 1:07:30So usual rules apply. Put the clocks on the screens, please.
1:07:30 > 1:07:33Three-egg omelette, cooked as fast as you can. Ready?
1:07:33 > 1:07:35- This is a living hell. - Three, two, one, go.
1:07:37 > 1:07:40Oh, no, I've got shell in there.
1:07:40 > 1:07:42- No pressure! - I didn't put the butter in!
1:07:42 > 1:07:43FRANTIC BEATING
1:07:50 > 1:07:51LAUGHTER
1:07:53 > 1:07:55His face!
1:07:55 > 1:07:57His face is a nightmare.
1:07:58 > 1:08:00Oh!
1:08:03 > 1:08:05That pan was hot!
1:08:05 > 1:08:07Five years! Five years!
1:08:07 > 1:08:09LAUGHTER
1:08:17 > 1:08:19This one... What is this?
1:08:19 > 1:08:21It's a garnish, isn't it?
1:08:21 > 1:08:23- Eh?- Do we have to taste these?
1:08:23 > 1:08:25I know I like salt, but look!
1:08:27 > 1:08:30It fell as I was making it!
1:08:30 > 1:08:33He's brave!
1:08:34 > 1:08:36Mmm...
1:08:36 > 1:08:39Have you not come across a Bratislavan-style omelette before?
1:08:39 > 1:08:40Er...
1:08:42 > 1:08:46It's kind of... You know what I mean?
1:08:46 > 1:08:48It's probably one of the worst we've ever had.
1:08:48 > 1:08:51- LAUGHTER - I don't need a fork, I need a straw.
1:08:51 > 1:08:53Henry...
1:08:57 > 1:08:59..you did it...
1:08:59 > 1:09:02in 23.96 seconds.
1:09:02 > 1:09:06Don't you even think about applauding, cos you're coming back.
1:09:06 > 1:09:08- That's not going on the board.- Aw!
1:09:13 > 1:09:15- Think you were quicker? - I don't know.
1:09:15 > 1:09:18You were. You did it in 20.16,
1:09:18 > 1:09:21so that can go back to your new kitchen in London.
1:09:22 > 1:09:24Remember to find out where it is when you start on Monday.
1:09:29 > 1:09:33You see, Lawrence, a salt garnish is really not a good idea.
1:09:33 > 1:09:35Now, whenever Tom Kerridge comes on Saturday Kitchen,
1:09:35 > 1:09:37he always brings great ideas, so when he said
1:09:37 > 1:09:40he wanted to blowtorch a mackerel with one of these...
1:09:40 > 1:09:41who was I to argue?
1:09:41 > 1:09:43Welcome back, Tom.
1:09:43 > 1:09:46- It's been a busy time for you for Christmas...- It's been amazing.
1:09:46 > 1:09:48This dish is not on the menu, but it's something that you made up.
1:09:48 > 1:09:51No. Depending on how well we do it today, it may well go on the menu.
1:09:51 > 1:09:54OK! Well, it went OK in rehearsal. So what's the name of it, then?
1:09:54 > 1:09:58OK, it is a blowtorch mackerel with blini pancakes
1:09:58 > 1:10:00- and warm, pickled beetroot. - Sounds good to me.
1:10:00 > 1:10:05- You want me to get this dressing? - And I'm going to warm some milk up.
1:10:05 > 1:10:07So what's the dressing in there?
1:10:07 > 1:10:13You are putting some red wine vinegar and some redcurrant jelly,
1:10:13 > 1:10:16about equal parts of each, and we're going to reduce that down,
1:10:16 > 1:10:19- and we'll mix it in with some mustard.- Right.
1:10:19 > 1:10:22OK, so I'm going to put the blini mix together.
1:10:22 > 1:10:24All you're doing is warming the milk. It's not hot, is it?
1:10:24 > 1:10:25I'm just warming the milk.
1:10:25 > 1:10:27I'm not going to heat it up too much,
1:10:27 > 1:10:30otherwise it'll kill the fresh yeast, which is going in now.
1:10:30 > 1:10:33So I have plain flour, buckwheat flour...
1:10:33 > 1:10:36- I've just dropped those cloves in there as well.- Lovely.
1:10:36 > 1:10:40And a little bit of sugar. Going to warm the milk.
1:10:40 > 1:10:42And I'm going to crack a couple of eggs.
1:10:43 > 1:10:48- Yep.- OK, so separate them to whites and yolks.
1:10:50 > 1:10:52- I mentioned you've been extremely busy.- Yes.
1:10:52 > 1:10:55And the fact that you got two Michelin stars. Do you think
1:10:55 > 1:10:58that's the reason for it? Has it suddenly propelled you
1:10:58 > 1:10:59into a different place?
1:10:59 > 1:11:03Yeah, you know, it's made a big, big difference...
1:11:03 > 1:11:06The interest from overseas has been massive.
1:11:06 > 1:11:10The idea that a pub in this country can win two Michelin stars
1:11:10 > 1:11:14is fantastic. We've got a reputation in Britain as having awful food,
1:11:14 > 1:11:17and something that you associate with Great Britain
1:11:17 > 1:11:20is pubs, isn't it? So the interest from America, like,
1:11:20 > 1:11:22New York Times and the Wall Street Journal,
1:11:22 > 1:11:24and Germany, France,
1:11:24 > 1:11:27and Asia, the interest in the pub has been absolutely fantastic,
1:11:27 > 1:11:29so we're riding a bit of a wave
1:11:29 > 1:11:32and the chefs are running around with their hands in the air,
1:11:32 > 1:11:35- screaming all day, but apart from that...- Do you think
1:11:35 > 1:11:37it's because a lot of people think, with Michelin,
1:11:37 > 1:11:40they think of tablecloths and everything else?
1:11:40 > 1:11:42- Times have changed, haven't they? - Times have massively changed.
1:11:42 > 1:11:46There's a three-star restaurant in New York called Brooklyn Fare
1:11:46 > 1:11:48that, during the day, is a delicatessen and at night-time,
1:11:48 > 1:11:51it's 18 covers, people sitting at the bar,
1:11:51 > 1:11:52and it's three Michelin stars.
1:11:52 > 1:11:55- Right.- So, yeah, I think the Michelin guide has changed
1:11:55 > 1:12:00with food and people's perception, which is fantastic.
1:12:00 > 1:12:04We're in a modern day and why can't we have two Michelin stars in a pub?
1:12:04 > 1:12:08Exactly. Why not? Keeps YOU busy, anyway. What about our blinis?
1:12:08 > 1:12:12- What's this? - I'm whisking up egg whites.
1:12:12 > 1:12:17I've just warmed the milk and that's going to help activate the yeast.
1:12:17 > 1:12:20So we've got flour and the eggs, and I'm just going to mix this together
1:12:20 > 1:12:24and then slowly put in the egg whites.
1:12:24 > 1:12:27So making a bit of a batter, pancake mix, almost.
1:12:27 > 1:12:30You almost don't have to worry about the lumps in this, do you?
1:12:30 > 1:12:33No, absolutely not. And then the semi-whipped-up egg white.
1:12:33 > 1:12:36We'll just mix that in together.
1:12:37 > 1:12:40This will make loads of pancakes.
1:12:40 > 1:12:43I've got some creme fraiche here. We're just literally
1:12:43 > 1:12:44whipping it back up again?
1:12:44 > 1:12:47Yeah, just thickening it up through the whisking.
1:12:47 > 1:12:51With the yeast in, nice and warm, we're going to leave it to rest,
1:12:51 > 1:12:53to activate, and you end up with something like this.
1:12:53 > 1:12:56- It's just beginning to bubble up. - Yep.
1:12:56 > 1:12:59And we're going to get some oil in a pan.
1:13:01 > 1:13:03It's a lot easier with an electric whisk.
1:13:03 > 1:13:06LAUGHTER
1:13:08 > 1:13:10LAUGHTER AND GIGGLING CONTINUES
1:13:10 > 1:13:12OK.
1:13:12 > 1:13:13JAMES GROANS
1:13:13 > 1:13:17Are you all right, Chef? It's two weeks' holiday, doing nothing.
1:13:17 > 1:13:19- Yeah, yeah, right. - The arm's gone tired.
1:13:19 > 1:13:22Pass it along the line. We could all have a go! >
1:13:22 > 1:13:25So this lovely, aerated batter...
1:13:25 > 1:13:27Yeah, the creme fraiche
1:13:27 > 1:13:30is aerated as well. There you go.
1:13:30 > 1:13:33- Going to go in a pan. - So what's next for you, then?
1:13:33 > 1:13:36Are you going to concentrate, 2012, with this, the pub?
1:13:36 > 1:13:39Absolutely. You know, I've got no major plans.
1:13:40 > 1:13:45For me, winning two stars has been such an amazing achievement,
1:13:45 > 1:13:48not just for everybody who works there, but for the pub
1:13:48 > 1:13:53and Great Britain, and it's something that we just want to continue
1:13:53 > 1:13:55and maintain, so there's no major plans.
1:13:55 > 1:13:58I've been asked to go out to Singapore and do...
1:13:58 > 1:14:03represent Great Britain. I'm cooking for the Singapore Airshow,
1:14:03 > 1:14:06which is 500 guests during Valentine's week,
1:14:06 > 1:14:09so it will be a pretty amazing experience.
1:14:09 > 1:14:12And that's only come about, I think, because of winning two stars,
1:14:12 > 1:14:14but apart from that, I've got no other plans.
1:14:14 > 1:14:17Just staying in my kitchen and making sure that
1:14:17 > 1:14:20- come the next Michelin guide, it still has two stars.- Sounds good.
1:14:20 > 1:14:23Right, that's your little dressing.
1:14:23 > 1:14:26- Yep.- So that's your little reduction there,
1:14:26 > 1:14:28- and the cloves have gone in there.- Yep.
1:14:28 > 1:14:31- Pass it off and just leave it to one side?- That's it.
1:14:31 > 1:14:33So it's got a nice little clovey hit through it,
1:14:33 > 1:14:35and the sweetness and the sharpness.
1:14:35 > 1:14:38Tell us about filleting this mackerel, then.
1:14:38 > 1:14:40Beautiful, fresh mackerel.
1:14:40 > 1:14:43Cutting down either side of the backbone.
1:14:44 > 1:14:46you've taken the fillets off.
1:14:48 > 1:14:52OK, so these pancakes are just gently, gently, slowly cooking. Ooh.
1:14:52 > 1:14:56Puffed up lovely.
1:14:56 > 1:14:58Don't get it on your fingers.
1:14:58 > 1:15:01- Are you cooking those in oil, yeah? - Yes, just a little bit of oil.
1:15:01 > 1:15:03Puffing up nicely. You can see them.
1:15:03 > 1:15:06They're going to slowly cook, nice, aerated,
1:15:06 > 1:15:09like a cushion, or a pillow, or something like that.
1:15:10 > 1:15:12- Right.- V-boning the mackerel.
1:15:12 > 1:15:14Yep. That's the V-cut in the centre,
1:15:14 > 1:15:18- keeps the bones out, yeah? - That's it. Just cutting them out.
1:15:18 > 1:15:21Then taking the fillets, skin-on,
1:15:21 > 1:15:24- and we're going to cook them with a blowtorch.- I'm here.
1:15:24 > 1:15:27- Armed and dangerous.- Yes.
1:15:27 > 1:15:31- So where's this idea come from? - I tell you what, it was actually...
1:15:31 > 1:15:33- It looks Japanesey. - Exactly where I saw it.
1:15:33 > 1:15:36I saw somebody do it, blowtorch some nigiri sushi
1:15:36 > 1:15:42in a sushi bar in Cyprus,
1:15:42 > 1:15:45- of all places!- Right, OK.
1:15:45 > 1:15:48I thought, "What an amazing idea! What a nice way of cooking
1:15:48 > 1:15:50"such a beautiful, fresh piece of fish.
1:15:50 > 1:15:54- "I'll pinch that and show James Martin it."- Yeah. Right.
1:15:54 > 1:15:56Straight on there, little bit of oil.
1:15:56 > 1:15:58Yes, little bit of oil.
1:15:58 > 1:15:59- Bit of salt.- Bit of salt.
1:15:59 > 1:16:01- We'll get cooking with those.- Right.
1:16:02 > 1:16:05And you're going to finish off this dressing?
1:16:05 > 1:16:07I will finish off that dressing, yes.
1:16:07 > 1:16:09So those are cooked, aren't they, those little blinis?
1:16:09 > 1:16:14These little blinis are almost there. Just a little bit longer.
1:16:14 > 1:16:16OK, so the dressing, I'm going to add to that...
1:16:18 > 1:16:21- All right, there, Chef? - Yeah. Feel great.
1:16:21 > 1:16:22I'm going to add to that
1:16:22 > 1:16:24a good dollop of Dijon mustard.
1:16:27 > 1:16:30- Don't itch your eye when you're holding a blowtorch.- No.
1:16:31 > 1:16:33And this, you want it...
1:16:33 > 1:16:36It's almost half cooked, I take it? Doesn't matter.
1:16:36 > 1:16:38If it's still a little bit raw in the middle, for me,
1:16:38 > 1:16:42like a sushi dish, it's fine, as long as the mackerel is beautiful
1:16:42 > 1:16:45and fresh, you know, that works for me. That's fantastic.
1:16:45 > 1:16:48We're just trying to get that almost-barbecuey flavour that's
1:16:48 > 1:16:50coming through, that chargrilled flavour that
1:16:50 > 1:16:52a lot of people are looking for in cooking at the minute.
1:16:52 > 1:16:55- But they buy a barbecue, normally, don't they?- Yeah.
1:16:55 > 1:16:59I couldn't afford a barbecue, so I thought I'd go with a blowtorch.
1:16:59 > 1:17:03- This is a quick way of doing it, though.- It's beautiful, isn't it?
1:17:03 > 1:17:06It's fantastic. Don't even need a stove.
1:17:11 > 1:17:14This dressing has just had the mustard put through it.
1:17:14 > 1:17:16Then we're going to bind...
1:17:18 > 1:17:23..the beetroot with it, so we've got this nice, warm, pickled beetroot.
1:17:23 > 1:17:26We've got the creme fraiche that you've chopped up.
1:17:26 > 1:17:30- I'll chop up some chives.- Done. - And do a few shallot rings.
1:17:31 > 1:17:34- Blini pancakes come out.- Yeah.
1:17:34 > 1:17:36And we're ready to plate up when you are.
1:17:36 > 1:17:40Season them with a bit of salt. If you could do some shallot rings,
1:17:40 > 1:17:41- Chef, that'd be amazing.- Right.
1:17:41 > 1:17:46- Chop some chives.- Might as well. I've done everything else.- Yeah, I know.
1:17:46 > 1:17:49I love this being a two-star head chef!
1:17:49 > 1:17:53- You just get on with it, Chef.- Right. Little bit of shallot rings.
1:17:53 > 1:17:56This is where you get the mixture of the blinis
1:17:56 > 1:17:58and everything else, don't you? The classic accompaniment.
1:17:58 > 1:18:03Absolutely. It's that caviar, which we're going to serve with it,
1:18:03 > 1:18:05but not the super-posh caviar.
1:18:05 > 1:18:07We'll serve some of this avruga caviar,
1:18:07 > 1:18:09which is like... From herring roe.
1:18:09 > 1:18:12I'll leave you to get that out. Little bit of this on there?
1:18:12 > 1:18:13- Little dollop of that.- Yep.
1:18:13 > 1:18:16- You've mixed that together with a bit of mustard in there?- Yep.
1:18:16 > 1:18:19So it's got a nice bit of spice. Big splash of the caviar,
1:18:19 > 1:18:23because it's lovely. But it's not massively expensive.
1:18:25 > 1:18:26Piece of that.
1:18:28 > 1:18:30Good dollop of the creme fraiche.
1:18:32 > 1:18:33Then you've got your fish.
1:18:33 > 1:18:37- And then we have the blowtorch fish. - So remind us what that is again.
1:18:37 > 1:18:42That is blowtorch mackerel, blini pancakes and warm, pickled beetroot.
1:18:42 > 1:18:43That he did all by himself(!)
1:18:48 > 1:18:50Well done, Chef, you worked well.
1:18:50 > 1:18:52Not that I'm going to argue with you.
1:18:52 > 1:18:55Right, it looks fantastic, but how's it taste?
1:18:55 > 1:18:59- Have a seat over there.- Mmm. - Dive into that.- Mmm.
1:18:59 > 1:19:01Tell us what you think of that.
1:19:01 > 1:19:04- Like you said, you almost have that sort of half-cooked...- Exactly.
1:19:04 > 1:19:06Half-cooked would be perfectly fine for it.
1:19:06 > 1:19:10- And that beetroot's great, instead of horseradish.- Yeah, the mustard.
1:19:10 > 1:19:14- A good Dijon mustard.- That's lovely. - Happy with that?
1:19:14 > 1:19:16- I've got to pass it down, haven't I?- I don't think...
1:19:16 > 1:19:17It needs to come this way!
1:19:22 > 1:19:24That creme fraiche certainly gave me a workout.
1:19:24 > 1:19:28That'll teach me to assist a double-Michelin-starred chef.
1:19:28 > 1:19:31Now, David Grant loves jerk chicken but hates ribs,
1:19:31 > 1:19:34and when it came to the time to choose which dish he had to face,
1:19:34 > 1:19:36the decision was out of both of our hands.
1:19:36 > 1:19:39- Your version of Food Heaven would be chicken.- Ah, yes!
1:19:39 > 1:19:41Classic sort of Jamaican-style jerk chicken.
1:19:41 > 1:19:43Pomegranate is another one of your favourite things...
1:19:43 > 1:19:46- Love it.- ..with some rice with it. Lovely little salad.
1:19:46 > 1:19:48Alternatively, it could be...
1:19:48 > 1:19:50Chef's favourite, spare ribs. Lovely.
1:19:50 > 1:19:53- Asian style...- Do you know what both the chefs have voted for?
1:19:53 > 1:19:56I think both the chefs have taken pity on me and gone...
1:19:56 > 1:20:00- for the chicken.- Both the chefs have voted for what?- We are on a mission.
1:20:00 > 1:20:03- Ribs.- Missionary work!
1:20:03 > 1:20:05Both have voted for ribs, but you've got to thank these two
1:20:05 > 1:20:09over there for swinging the votes round, because you're about to eat
1:20:09 > 1:20:11- your idea of Food Heaven.- Ah!
1:20:11 > 1:20:15So these lot can suffer. Take those home - you can cook it later, boys.
1:20:15 > 1:20:18Anyway, four votes to three, so a close one today.
1:20:18 > 1:20:22We've got our chicken. We'll start off with our marinade.
1:20:22 > 1:20:23It's pretty straightforward.
1:20:23 > 1:20:25We've got some malt vinegar,
1:20:25 > 1:20:29we've got some soy sauce, we've got onions, we've got ginger,
1:20:29 > 1:20:32which I'm going to get these boys to cut in half, and peel that,
1:20:32 > 1:20:35- and chop it all up, please, first of all.- All of it?- Yeah.
1:20:35 > 1:20:39- Half of it. Scotch bonnet peppers. The key to any...- Oh, yeah.
1:20:39 > 1:20:41The key to any...jerk chicken.
1:20:41 > 1:20:44Scotch bonnet peppers, a bit of thyme, some garlic and,
1:20:44 > 1:20:46most importantly, is the herbs. The spices.
1:20:46 > 1:20:49I've got some cloves, cinnamon, black pepper,
1:20:49 > 1:20:51and nutmeg. These have been ground up.
1:20:51 > 1:20:54They're the most important things. Now, if you can then
1:20:54 > 1:20:57sort me out the pomegranate, OK? Take the seeds out of that,
1:20:57 > 1:20:59keep some of the juice as well. That would be great.
1:20:59 > 1:21:03Into here now, we're going to blend all this to keep it
1:21:03 > 1:21:04really simple, so we take our onion...
1:21:04 > 1:21:07And this is the great thing about this, as YOU know...
1:21:07 > 1:21:09- Is that enough ginger? - That's enough.
1:21:09 > 1:21:10If you chop that roughly for us.
1:21:10 > 1:21:13- We'll blend it all up in this blender as well.- Great.
1:21:13 > 1:21:17So, literally, in goes the garlic as well. They can throw in.
1:21:17 > 1:21:18Three cloves of garlic. Chuck it in.
1:21:20 > 1:21:24David, if you can then take the thyme off here.
1:21:24 > 1:21:27- Pull them off?- Pull them off. They can go in there as well.
1:21:27 > 1:21:31- Probably about half of that.- OK. - That's going to go in as well.
1:21:31 > 1:21:33And, of course, jerk chicken,
1:21:33 > 1:21:35normally, is sort of used to flavour pork,
1:21:35 > 1:21:38which they have in Jamaica quite a lot, but also goat.
1:21:38 > 1:21:41Yeah, oh, goat. Goat is great.
1:21:41 > 1:21:44- Yeah, I think it's just a good mix. - Yeah, man.
1:21:44 > 1:21:47- Curried goat's another one of my favourites.- This is delicious.
1:21:47 > 1:21:49Scott bonnet peppers. The whole lot.
1:21:49 > 1:21:51These are not the hottest peppers in the world,
1:21:51 > 1:21:53but they are extremely hot. In goes our spices.
1:21:53 > 1:21:55They're JUST ABOUT the hottest peppers in the world.
1:21:55 > 1:21:59I can't remember the name of the hottest one, but they're not the hottest.
1:21:59 > 1:22:01The hottest is... from Pakistan, I think.
1:22:01 > 1:22:05I've got a great Scotch bonnet pepper story.
1:22:05 > 1:22:08When I was on honeymoon, I decided I would show off to Carrie
1:22:08 > 1:22:10just how great I was at West Indian...
1:22:10 > 1:22:13I picked a little berry off a tree, stuck it in my mouth and went,
1:22:13 > 1:22:15"Yes, it's a pepper. No problem."
1:22:15 > 1:22:17And my lips swelled up and my gums swelled up,
1:22:17 > 1:22:20and I couldn't talk for about 45 minutes.
1:22:20 > 1:22:25- I didn't look cool.- That's a cracker! - It wasn't a good look.
1:22:25 > 1:22:28- Not a good look.- What we do with this now - we just take our chicken
1:22:28 > 1:22:31and just literally cut slices through it.
1:22:31 > 1:22:34This is what I had out there. I don't know whether it's traditional.
1:22:34 > 1:22:36Get the marinade through it as well.
1:22:36 > 1:22:39- Yeah, get all the flavour into it. - Exactly.
1:22:39 > 1:22:42- We're going to take some of our mixture, here.- James, smell that.
1:22:42 > 1:22:45- That's lovely.- I'm not smelling that until after it's cooked.
1:22:45 > 1:22:46I know what you're like!
1:22:48 > 1:22:52You're still bitter because you didn't get to do the missionary one.
1:22:52 > 1:22:55I'm just having fun. This is what we call craic in Ireland.
1:22:55 > 1:22:57We're just having a bit of craic.
1:22:57 > 1:23:00- As long as it's at someone else's expense.- Yeah...
1:23:00 > 1:23:02- No, I can take it.- It's a shame all those Patricks are going to
1:23:02 > 1:23:05- get wet in Trafalgar Square tomorrow.- Don't forget to come
1:23:05 > 1:23:08to Trafalgar Square tomorrow, between 12 and 3. Proudtobepat.com.
1:23:08 > 1:23:11DAVID LAUGHS
1:23:11 > 1:23:13This goes in the fridge. This is turning into a madhouse.
1:23:13 > 1:23:16This goes in the fridge, really overnight, but at least four hours,
1:23:16 > 1:23:20if you can get it. And it takes on this delicious marinade.
1:23:20 > 1:23:22What you need to do now is take our...
1:23:23 > 1:23:26..mixture here, and pop the chicken on a hot griddle.
1:23:26 > 1:23:28When I was over in Jamaica,
1:23:28 > 1:23:32- they literally put it straight onto a piece of corrugated iron.- Yeah.
1:23:32 > 1:23:35- Hot corrugated iron. - Yeah. With rust and everything.
1:23:37 > 1:23:39- It all adds to the flavour. - It all adds to the flavour.
1:23:39 > 1:23:44- We're going to serve this with some rice, and a few pomegranates in there.- With the juice?
1:23:44 > 1:23:46Yeah, with some of the juice.
1:23:46 > 1:23:48Then we're going to make a nice little salad.
1:23:48 > 1:23:51We've got some frisee because I like the sharpness. We've got chervil,
1:23:51 > 1:23:53parsley, some chives,
1:23:53 > 1:23:56little bit of lime. And that sort of stuff.
1:23:56 > 1:23:58David, who makes the best jerk chicken you've ever tasted?
1:23:58 > 1:24:01Was it your mum, or your granny, or your...?
1:24:01 > 1:24:06No, the best jerk chicken I've ever tasted was bought at a roadside,
1:24:06 > 1:24:09on the road between Kingston and Ocho Rios.
1:24:09 > 1:24:11They have all these little roadside places
1:24:11 > 1:24:13and we stopped at one and it was just fantastic.
1:24:13 > 1:24:16I had it in Montego Bay and it was absolutely delicious.
1:24:16 > 1:24:18I don't know if this will match it, but we're hoping so.
1:24:18 > 1:24:20Listen, it's looking good. Looking good.
1:24:20 > 1:24:23I think Ainsley might be disappointed
1:24:23 > 1:24:24you didn't pick him, you know.
1:24:24 > 1:24:26A little bit of chervil going in there.
1:24:26 > 1:24:29This is a simple little salad. We're going to take some lime, but also,
1:24:29 > 1:24:31what's great with this...
1:24:31 > 1:24:33Take some lime, place it on the griddle
1:24:33 > 1:24:35and squeeze that over the top.
1:24:35 > 1:24:38It's fantastic, isn't it? Little bit of lime going in there.
1:24:38 > 1:24:40- Touch of lime. - The lime really adds to it.
1:24:40 > 1:24:43What I'm going to do is literally roast this chicken off.
1:24:43 > 1:24:46You want to get it nice and brown.
1:24:46 > 1:24:48If you've got time, brown this off even more.
1:24:48 > 1:24:51That's the secret of this. You want to get that charred sort of flavour.
1:24:51 > 1:24:54Take some of your dressing that we've got over here.
1:24:54 > 1:24:56And don't worry about this marinade,
1:24:56 > 1:24:59- because we're actually going to cook it again.- In the oven?
1:24:59 > 1:25:03You're absolutely ahead of me. You can tell he's done a bit of cooking.
1:25:03 > 1:25:05There you go. This goes straight in the oven,
1:25:05 > 1:25:07on a tray. You don't want to cook it on the chargrill,
1:25:07 > 1:25:10because it's going to continue to burn and overcook.
1:25:10 > 1:25:12And we've got one.
1:25:12 > 1:25:15- Oh!- Is this looking good?
1:25:15 > 1:25:17It looks the part, I've got to tell you.
1:25:17 > 1:25:19How long did you put it in the oven for?
1:25:19 > 1:25:23For about 25 minutes, something like that. This chicken's quite thick.
1:25:23 > 1:25:26I've kept it on the bone, but also, if you're doing stuff with
1:25:26 > 1:25:29the legs and the thighs, they'd probably need a bit longer.
1:25:29 > 1:25:31David, why is it called JERK chicken?
1:25:31 > 1:25:35- Do you know what? I don't know. I have no idea why.- Do YOU know why?
1:25:35 > 1:25:40I don't know. I didn't invent it, guys. I didn't invent it.
1:25:40 > 1:25:42No, we'll just pick on you.
1:25:42 > 1:25:46It is just wonderful.
1:25:46 > 1:25:49I think what makes it special is when you're there
1:25:49 > 1:25:51and you're trying it by the roadside and...
1:25:51 > 1:25:54It's all part of the scenery, isn't it? It's all part of being there.
1:25:54 > 1:25:58I made the fatal mistake that I got there and when I was driving, I put it on my knee.
1:25:58 > 1:26:01- It's boiling hot when you've got shorts on. It's not good.- Not good.
1:26:01 > 1:26:03So we grab a plate...
1:26:03 > 1:26:06All we've done with the rice is got our pomegranates in there...
1:26:06 > 1:26:08I've never had that. What did you do, just mix...?
1:26:08 > 1:26:13- Just mix the pomegranate and it turns it pinky.- Pinky?- Pinky.
1:26:13 > 1:26:16So rice and pea becomes rice and pomegranate. That's an idea.
1:26:16 > 1:26:19- You can tell he's a chef, you see, look.- Is he dressing it up?
1:26:19 > 1:26:21Is he making it fancy? Are you making it fancy?
1:26:21 > 1:26:25- See?- Oh, don't be such a slob!
1:26:25 > 1:26:28- That's terrible!- Only joking.
1:26:28 > 1:26:31There you go. And then we can take our chicken.
1:26:31 > 1:26:32Place that on the side.
1:26:32 > 1:26:36- It does look tasty. - That looks so good. That looks like
1:26:36 > 1:26:37it needs to be eaten, doesn't it?
1:26:37 > 1:26:41There you go. Dive in. I'm going to take this chicken over here.
1:26:41 > 1:26:44The guys over there can try it. Tell us what you think.
1:26:45 > 1:26:47So the girls can try it.
1:26:49 > 1:26:51- For the girls.- What do you reckon?
1:26:52 > 1:26:53For the girls.
1:26:55 > 1:26:57What do you think? Is it authentic?
1:26:57 > 1:26:58Cooked by a Yorkshireman.
1:26:58 > 1:27:00Yeah, Yorkshire jerk chicken.
1:27:00 > 1:27:03What's it like? Is it good?
1:27:03 > 1:27:05I don't know. I'll have to try a bit more.
1:27:05 > 1:27:08It keeps it nice and soft and moist in the middle, doesn't it?
1:27:08 > 1:27:12- It's funny, the spice combination... - It's lovely!- ..tastes like allspice.
1:27:12 > 1:27:14THEY TALK OVER EACH OTHER
1:27:14 > 1:27:17- Mmm.- To go with this, Susie's chosen a great wine,
1:27:17 > 1:27:20a connoisseur Viognier 2007, widely available.
1:27:20 > 1:27:22Just priced at a mere £5.99.
1:27:22 > 1:27:25- It's a cracking wine, this one. - It has a bit of kick, doesn't it?
1:27:25 > 1:27:29- What do you think?- It's got some kick behind it. Warms up.- It tastes fantastic. You've got it, man.
1:27:29 > 1:27:33The whole Scotch bonnet peppers really works, and chuck it all in.
1:27:33 > 1:27:35I'm surprised it's not a bit spicier from the Scotch bonnet.
1:27:35 > 1:27:37You can put more in, if you want.
1:27:37 > 1:27:40- You really get it in the skin. - Yeah, you really do. Check the skin.
1:27:40 > 1:27:44I'll take you a little slice. But I think that's the secret,
1:27:44 > 1:27:46keep it overnight, to keep it...
1:27:46 > 1:27:48- So those flavours develop. I don't know about you.- Yeah.
1:27:48 > 1:27:51Top tips. I think it really does need to go in there overnight.
1:27:51 > 1:27:55The longer you actually marinate it, the better it is.
1:27:55 > 1:27:57The better the taste. But this tastes gorgeous.
1:27:57 > 1:28:00Should keep it lovely and moist. So you're a happy man?
1:28:00 > 1:28:01I've gone to heaven!
1:28:06 > 1:28:09I just hope it really was as good as his grandmother's.
1:28:09 > 1:28:11Now, we've reached the end of this week's Best Bites.
1:28:11 > 1:28:14All the recipes from today's show are up on our website,
1:28:14 > 1:28:17just a click away at bbc.co.uk/recipes.
1:28:17 > 1:28:20There's a tasty array of dishes for you to choose from on there.
1:28:20 > 1:28:23I'll be back next Sunday at ten o'clock on BBC Two,
1:28:23 > 1:28:25with some more fantastic recipes
1:28:25 > 1:28:28from the Saturday Kitchen larder, so I'll see you then.