Episode 64 Saturday Kitchen Best Bites

Got room for lunch? Get ready for great food ideas on Best Bites.

Welcome to the show. We've got some brilliant Saturday Kitchen recipes.

The toast of Paris, Stephane Reynaud,

roasts salmon with prawns and stir-fried sprouts.

Gardener and cook Sarah Raven introduces us

to a whole host of fabulous winter greens from her garden.

Then she thinly slices some succulent roast beef

to make a tasty winter salad.

Double-Michelin-star chef Tom Kerridge blowtorches mackerel.

He serves it with warm pickled beetroot, some blinis,

and some whipped creme fraiche.

And we dig deep into the archives to find David Grant

facing his Food Heaven or Food Hell.

Would he get his Heaven, jerk chicken with pomegranate rice,

or Food Hell, spare ribs,

cooked Chinese style with stir-fry cabbage?

We'll see what he gets at the end of today's show.

But first, we've got one of Bill Granger's visits into our kitchen.

As well as stir-frying some amazing chilli pork,

he lets us into a little secret about his past.

-On the menu is what?

-I've got stir-fried pork.

A fillet of pork, which is really lean. You need to add flavour to it.

It doesn't have a lot of flavour.

So when you slice it, slice it on an angle like this.

That will just get a little bit more...

What I learned from Asian food is... Especially the way they cut things.

And by cutting on the angle, you're exposing more of the cut section,

which is going to take up all the sauce.

-Which looks as if you're serving more.

-Yeah, exactly.

-Good old restaurant trick, huh?

-Exactly.

-You can tell he owns a restaurant.

-Portion control.

You mentioned Asia. You've got three restaurants now in Japan.

-Yeah. I've just opened my third.

-How is Japan now?

Look, it's been really hard and really sad for the Japanese,

but they're reassessing their lives

and making sure family comes first. So it's recovering.

In terms of food, it's probably one of the greatest places on Earth.

I think it is THE greatest place for food.

Pork in there. I'll give that a lot of flavour because it's quite plain.

-I've got some hoisin sauce.

-Shall I do the chillies?

Can you chop those? I'll take the seeds out.

I want to use them as a vegetable, rather than spice.

-Take the seeds out, like you would a pepper.

-OK. Hoisin sauce.

Hoisin sauce. A bit of soy sauce, some mirin,

which, traditionally with this, because it's Chinese-inspired,

northern Chinese, you'd use rice wine, but it's a bit harder to get.

I find mirin's fine, which is a bit easier to get.

We mentioned a bit about nostalgia.

What did Bill Granger do in Oz when he was younger?

When I was younger? Ah! I know. It's got me thinking, actually.

-I used to love tinned tomato soup. That was my favourite.

-Not food.

What was Bill Granger doing?

-I was being a Goth, believe it or not!

-You are joking!

-I was a Goth.

-You are joking?

-I was a Goth.

-Bill Granger is a Goth?

-Yes. I was very inspired by Robert Smith.

I got sick of being called Jason Donovan.

It was the time that Neighbours was huge.

So I dyed my hair black, grew it long,

teased it and tried to be Robert Smith. It didn't work.

What does an Australian Goth wear?

Oh. I was going to say board shorts, but, no, paisley shirts.

-Paisley shirts?!

-Paisley shirts. A bit of colour.

-A beach Goth.

-Yeah, I think it's a beach Goth.

Unbelievable! What have you got there?

I've marinated that for about 15 minutes.

Just while you get everything else for dinner ready. Wash my hands.

-You've got some dried chillies in there?

-Some dried chilli flakes.

What I want to do is really pump up on the chilli

to really wake up your taste buds. I love spicy food. Do you?

Well, you don't have much choice with these three chillies going in.

I'll chop those up. I just want to stir-fry that.

The secret with stir-frying is to use a light vegetable oil,

-and to have your wok really hot.

-Yeah.

Don't throw everything in at once. Do the pork in lots.

Because otherwise, it'll stew.

-Whoa! Look at that! That's a hot pan.

-Yes.

-Am I going to set off the fire alarm?

-No.

Your new restaurant, is it going to be the same ethos as the things

-you've done before? Breakfast...

-Yeah, breakfast, lunch and dinner.

My restaurants are casual. They're not formal restaurants.

I just like food to be straightforward, everyday, easy.

So breakfast, lunch and dinner, good coffee.

Casual food.

-Yeah.

-Oh!

-And Goths are welcome.

Yeah, Goths are definitely welcome. Give that a stir-fry.

Now, this style of cooking, this is in your new book, isn't it?

Yeah, I've done an Asian book.

Asian cooking, for me, I don't know, represents

so much of what I love about food. The texture, the spices.

And it's easy. It doesn't have to be complicated.

I think people often get scared of it.

What were you wearing and into in the early '80s?

Well, I was into break dancing.

-No?! Break dancing?

-I am telling you.

What are you laughing at, Martin Kemp?

You were wearing make-up in the '80s! Don't criticise me!

Come on, let's see some break dancing.

With a ghetto blaster?

LAUGHTER

-Terrifying!

-Break dancing in the kitchen.

I promise you, I'll do... No, I won't, I'll break my chin.

I used to go there with a six-foot bit of lino,

a beanbag, and break dance in York Square

to get enough money to go to the fish and chip shop

and have fish and chips with my mate Alistair.

And Alistair is now a psychotherapist,

so it shows you what we were like when we were kids.

Yeah, I used to do all that.

I'm thinking moonwalking.

OK. A little bit of oil in there.

-Don't criticise me, you Goth!

-That's true.

A bit of chilli, some garlic and some spring onions.

You can use a red onion, spring onions, cut them into lengths.

I'm treating them as more of a vegetable, rather than a flavouring.

Toss that around. Now, you could add butter at this stage if you want.

-Of course you can.

-No, you can't. You add a bit of water.

Because that means you don't add too much oil, so it doesn't get greasy.

Because takeaway Asian food can often be greasy.

But if you make it yourself, you can lighten it up.

A bit of water, that'll help stir-fry without much oil.

Throw a lid on to simmer it down.

-Now, the rice that we've got...

-The rice. Really important.

Don't just boil the rice in water, like you do pasta.

You always want to do the absorption method,

then you get the flavour of the rice. I've got jasmine.

-Yeah.

-Add a bit of water.

I know more about rice than I do about break dancing.

I was in Valencia in Spain

and their paella rice, they use bomba, which is the king of rice.

Brilliant for paella, which this is.

Now, a little tip, just stick your finger in.

It's the first little ridge on your finger. Bring it to the boil.

-First ridge?

-That's about the length of it.

-All right.

-Bring it to the boil, pop the lid on, turn the heat down,

give it 12 minutes, five minutes off the heat and it is done.

This should be done. Great.

The garlic, I've crushed to flavour it.

Now, to that, I'm going to add...

Ken Hom uses a thumb above the rice.

-A thumb?

-He's got little fingers. That's why he uses his thumb!

You know Ken Hom?

-He's great. He does lovely cooking.

-He is great.

-He's great.

-Just got little hands.

LAUGHTER

Oh, yeah. If you've got big hands... Some peanuts in there.

-Anyway, carry on.

-OK.

So, did you win any competitions with your break dancing?

Stop bringing it up! You're only giving Martin more ammunition.

What did you wear? A parachute tracksuit?

Listen, paisley man, we wore break dancing gear!

We had the hoodie. We were quite cool.

-Shell suit? Hat backwards?

-Eh?

Hat backwards? Shell suit?

I had all that. I had all the gear.

No idea, but all the gear. But, yeah...

I put some sugar and soy in there to finish it off,

-to knock down that spiciness.

-They'll all be chatting away

on Myface, or whatever it's called.

LAUGHTER Myface!

-And you used to be cool, didn't you?

-What's it called?

Myface, or something like that! Or tweet.

-I bet you tweet, don't you?

-No!

-No. Now...

-I thought you'd tweet.

-No.

Now, here we go. Pile that on there.

Look at the colour. The important thing is to get the wok nice and hot.

You're in England now. Pop it in.

OK. This is what I have to do with the restaurant...

-Oh, yes!

-You'll get another two portions out of that.

-Exactly!

-Pour the sauce over.

-And you've got stir-fried chilli pork.

-Easy as that.

Lovely. I'll let you carry that. Meanwhile, I'll moonwalk backwards.

-LAUGHTER

-Only joking.

-There you go.

-Dive into that.

That looks fantastic!

Very simple. Dive in.

-And coming to a restaurant near you.

-Yes. Very exciting.

In trendy Notting Hill. Dive into that. It's quite fiery.

-It's got a kick.

-It's lovely.

I'm not a big fan at all of takeaway Chinese or stuff like that.

There's too much salt for me. But when you watch it cooked

and it's nice and clean, it's lovely.

Definitely don't try those break dancing moves at home.

Coming up, I'll show you my take on a prawn cocktail

for comedian Jocelyn Jee Esien, after Rick Stein

goes in search of cockles.

This is something I've always loved doing in the estuary in Padstow,

but this time with my new-found friends.

They described to me how they cook cockles in Spain.

Of course, everyone has their own way of doing things.

THEY SPEAK SPANISH

Well, what he's saying is, they don't serve them in little jars,

gathering dust in a pub somewhere.

They cook them with a little lemon juice and white wine with rice,

or they bake them in an empanada,

which is rather like a pie or a pasty.

I always pick up foreign words for fish and shellfish,

so I had quite a good conversation with them

in a limited sort of a way.

Everyone wants to talk about seafood in Spain.

I was cooking the classic clam dish almejas a la marinera on the quay

and these two guys came up and wanted to give me tips.

Well, can we start...? Do you want to watch how I do it?

HE SPEAKS SPANISH

OK. Well, just starting with a bit of onion on here.

HE SPEAKS SPANISH

Really?

Your mother...?

These chaps have come up, I think they're fishermen on the quay,

but they're very keen to know what we're doing.

..No, no, you can stay. It's all right.

Anyway, I've just been cooking off some onion for about 20 minutes

for this almejas a la marinera... LAUGHTER

How's that? It's good enough, it's OK!

I know it's not the best pronunciation.

..which is clams in a sort of marinera style,

like clams mariniere, if you like.

So all I'm doing is just adding some, um...pimenton.

-Si.

-Si, si.

Some paprika to these onions.

Just let that cook out a little bit.

I'm going to add a little bit of tomato to this thing.

The paprika is smelling really good.

So just add a couple of tablespoons of tomato.

Now, sometimes, this dish is done with tomato,

sometimes it's done without,

but it always has paprika and it always has onion in it.

And generally, a little bit of local albarino wine, as well.

So we'll just leave that to cook out very nicely.

Then I'm just going to add the clams.

It's coming down very, very nicely.

HE SPEAKS SPANISH

Oh, yeah, yeah, in a minute... OK. All right.

HE SPEAKS SPANISH

One, two, three, four minutos.

Four minutes. Quite right.

He understands, cos he knows...

Absolutely.

He knows you shouldn't cook these things for too long,

otherwise they get very, very tough.

Four minutes. Finito.

That's the basic sauce ready now.

So we're just going to add these clams to this.

These are carpet shell clams. They're local ones.

I'm very pleased to have found them here.

You get them all over Europe. I think the best clam in the world.

Now we just let them cook for, as my new friend said, just four minutes.

OK, they're nicely opened..

I want to get a move on. I don't want them to cook any more.

I'll put a bit of chilli in, for background heat.

And now, this is very typical with this dish,

a little bit of thickening. Sometimes, they use cornflour,

but I'll use beurre manie, which is flour and butter

mixed together, just to give the sauce

a nice thickness, which is typical.

I'm not normally in favour of thickening sauces like this,

but this is a local dish

and I want to be true to the sort of local style of doing it.

Just gives it a nice sort of velvet feel to it.

Just leave that to cook away.

I hope you can hear me above these shells!

I'm shouting as much as I can.

As you can see, it is thickening up very nicely. That's just about right.

I think all these dishes, mussels, clams, cockle dishes like this,

are best just with a few scraps of flavour.

A bit of tomato, parsley, a bit of paprika, a bit of chilli.

Nothing much else. A good local dish, really.

Just as it is with octopus in Spain, so it is with cockles in England.

People make fun of the East Enders' love of cockles

with malt vinegar and pepper,

but if you haven't tried it, don't knock it. I'm here at Leigh-on-Sea,

which is a Mecca for cockle lovers.

I met a bloke called John, who just lives for them.

Seafood, in general - nature's Viagra.

All these pills that you get these days, you don't need them.

You've just got to come and have

what nature throws up on the beach, throws up out of the sea.

They're just so good for you.

I must say, the first time I saw these cockles,

I thought, what a blinking waste that is!

What you need to do is get some nice Muscadet,

open them up in a saucepan, and none of this blinkin' malt vinegar.

You want nice white wine vinegar, with some shallots chopped into it.

I don't think so. I think you're completely wrong.

I mean, I was brought here by my dad years ago as a small child

and I didn't realise then the significance of the place.

The beer, the cockles.

And all of a sudden, this nostalgia struck me.

I was driving down the hill one day

and I could smell the estuary,

the seafood, the cooking, the cockles,

the actual smell of the sea coming in the window.

And it must have just taken me back and started me off.

Now it's very difficult to drive past Leigh-on-Sea

without coming in and having a plate of cockles.

But also, it's the vinegar and the pepper.

Because I really mean this, I'm starting to get hooked myself.

I'm getting worried.

So, you're not going to cook any more in Muscadet?

Not cockles, probably.

Look at the size of them. They're plump.

They're like little fat...little fat friends that you want to eat.

RICK LAUGHS

I could just eat a plate of those little fat friends myself.

I love dishes like cockles in malt vinegar, a little bit of pepper...

that'll be around forever. And the same could be said about

prawn cocktail. They've become unfashionable,

but they're delicious. And I've got my very own version

that will bring it back up to date.

I'm going to use these tiger prawns here,

which I'm going to cook, together with, I've got in here,

these fantastic little crayfish, which are so inexpensive.

You can buy these in brine nowadays. They're really cheap

-because there's loads around the rivers in the UK.

-Yes.

-Use them.

They're fantastic. But I'm going to change this.

I'm going to show you how to make your own mayonnaise.

-The real stuff.

-Yes, the real stuff.

We've got egg yolks, mustard, white wine vinegar, brandy.

-Brandy?

-You like that?

Brandy, Tabasco, Worcestershire sauce,

some ketchup and some rapeseed oil.

Instead of using cos lettuce, I'm going to use little gem.

Cos lettuce is traditional. You can use iceberg.

I'll shred that up and place that

with a bit of paprika and lemon.

I'll get the prawns on the go...

We've washed out John's tea-smoking liquor.

They go straight into a steamer, lid on,

gently steam for four, five minutes, done.

I'm going to start off by breaking up the eggs

and placing them into a blender.

Now, you can make this by hand, if you want.

But ideally, you need somebody to pour in the oil for you.

I'm going to pop the egg yolks in.

The difference between mayonnaise and salad cream

is the fact that salad cream is done with hard-boiled egg yolks.

The same way as I'm making now, but with hard-boiled egg yolks.

Hard-boiled egg yolks?

So boil the eggs, peel off the whites, throw them away,

put the yolks in there, make this exactly the same. Mustard.

-Put the rest in your hair.

-Yeah, exactly.

-It's good for the hair.

-Now, comedy, at the moment, is your main thing,

but it never used to be, did it? You trained to be a lawyer, didn't you?

Yeah. I studied law for two years.

I was actually going to be a lawyer,

and I was supposed to be a lawyer and go into med school

as that's what my dad wanted, but when I liked being a lawyer,

I realised it was because I liked watching LA Law.

I liked playing the role of a lawyer, thought, "I can wear that suit..."

-But not actually doing it?

-No, not actually doing it.

But then you went from...obviously, law, to being a serious actress.

Yeah.

I went and trained, and I wanted to become an actress,

and I wanted to go off to the RSC and be a proper actress.

You got some quite serious roles, didn't you?

-A lot of the roles, you were crying in most of them.

-Yeah.

Straight roles. Crying, tragic roles.

No-one thought I was funny.

I'd get all these really straight roles.

Then a friend got me into stand-up.

It's a fantastic story of how you went from that

-to being a comedian.

-BLENDER WHIRRS

-It's like workmen, isn't it?

-What, this?

SHOUTS: I was onstage, right?!

Sorry. I'll be very quick.

You add the oil slowly... I'll stop for a sec.

..and then you can add it quicker, like this.

This is rapeseed oil. It's really trendy at the moment.

It's rich in Omega 3. Very, very good for us.

-Shouldn't I be doing something?

-That's mayonnaise.

-You've made mayonnaise.

-Let me smell it. I go by smell.

-Smell it?

It's not finished. I haven't put the brandy in yet.

-But that's your mayonnaise.

-It actually does smell like mayonnaise.

-It will, in a second. One second.

-So...stand-up.

Yeah, he was trying to put on a new stand-up night and he wanted

new comics, old comics, and he thought that I should give it a go.

And I did.

He just gave you the mic and said, "Off you go. You're on!"

-Yeah, yeah.

-But you wouldn't get off.

-No, I wouldn't.

They wouldn't tell me to get off.

I thought they'd say and I'd have to get off, but they didn't.

So I stayed. And since then, I was doing lots of stand-up and acting.

-Fantastic. And the rest, as they say, is history.

-Yes.

-So, there.

Brandy. This is going to go in there now.

This changes it from mayonnaise into Marie Rose sauce.

I don't know where the origins of Marie Rose came from.

I tried to find out, but nobody really knows.

But in America, they call this Russian dressing.

I think this main sort of idea came from Russia,

cos they would make dressings like this.

Mayonnaise, a little bit of yoghurt, mixed together with tomato.

I've got some ketchup in here as well.

So, in there, you've got Tabasco, Worcester sauce...

There we go, in we go with the ketchup.

-Did you make this up?

-I'm making the recipe up, yeah.

-As you go along?

-As I'm going along. You're just a guinea pig!

-Yeah!

If it works, I'll stick it on the restaurant menu.

But we give this a quick mix. I'll season that.

The prawns are now cooked. Lift the lid off.

These are cooked.

-These lovely little prawns.

-Huge. We must name them!

Prawns, when you buy them like that, come in frozen, obviously...

Name them!

-Jimmy.

-Jimmy!

-Jimmy, Terry and Barry!

-Hugh!

They're fantastic! Delicious.

But then you can't eat them, once you've named them.

But prawns, when you buy them, they come numbered.

You buy them by number.

Frozen prawns, number sixes, that's the size of them,

how many you get per pound.

So if they're prawn nineteens, you get nineteen per pound,

-or whatever.

-I'm going to use this lingo.

-Eh?

-Use it, and baffle people.

Give that a quick mix. Now, what I'm going to do, just grab a knife...

You can use iceberg, you can use cos and bits and pieces,

but I love using this little gem lettuce. It's lovely and crisp.

Now, what I've done is blanch this in ice-cold water.

-You don't like fingers in the food, do you?

-Don't worry,

-you'll get to taste it! I'm making this for you.

-I know you, James.

There you go. Blanch it in ice-cold water,

really ice, and it crisps up the leaves.

You can almost hear them crisp up.

I'm going to take these prawns...

We'll chop these up, so they'll be easier to eat.

The easiest way to peel a prawn is to take the head off,

peel it from the top part, the thicker part first,

and when you get halfway down, squeeze the tail at the bottom.

It should just peel off, like that. We can chop this all up.

And this can go straight in. So you've got freshly cooked prawns.

And into there, we're going to use the little crayfish.

You could put lobster in there, if you wanted to glam it up.

The secret is making your own mayonnaise. Then grab some of this.

Can you use lamb?

LAUGHTER

Or pigeon, if you wanted to! Yeah.

Because it's you, I'm going to use a little bit of paprika.

-Yeah.

-Old style. Brown bread and butter.

And, of course, the wedge of lemon.

Another tip that my mother taught me, which does actually work.

Not the beetroot one.

To stop people getting squeezed next-door,

with your wedge of lemon, just trim off that little pip there.

-And it comes off.

-Wow!

-Wow!

-Prawn cocktail brought up to the...

-Straight in.

..year 2008, dive in.

-Tell me what you think.

-Gosh!

-That's a little crayfish one.

-Take a little bite of these freshly cooked prawns.

-Mmm!

-Real mayonnaise.

-Real mayonnaise.

-James, you've got to name it.

Jame-onnaise!

LAUGHTER

-What do you reckon?

-It's lovely.

-You like it?

-Mmm!

-Homemade mayonnaise.

-I can taste everything.

-Jame-onnaise, there you go!

Jame-onnaise, I should definitely market that.

If you want to cook anything from the show,

you can find all of our recipes at bbc.co.uk/recipes.

We're not live today, but we're looking back at

some of the fantastic clips from the Saturday Kitchen archives.

Right now, it's time for the Frenchman Stephane Reynaud

to share with us a delicious recipe for salmon.

-Great to have you back on the show.

-Thank you very much for inviting me.

-I love it when you're on...

-We cook something which is not pork,

-so that's unusual for you!

-Very unusual for you.

You're famous for the book on pork, but there's been

several books after that, so what are we cooking there?

It's a recipe off my new book, which is Rotis.

It's roasts for every day. So on Friday, you have fish.

Everything in the oven, roast,

to enjoy roasts a lot more. What's the main part of this? Salmon.

We've got the salmon, yes.

We have prawns, we have shallots,

we have eggs, we have Pastis.

French liqueur. We have aniseed here. Butter.

-And then we're going to make... Sorry, the prawns too.

-Yeah.

-And the Brussels...

-Brussels sprouts, yes.

-So, first...

-Could you help me with the shallots, please?

-Chop the shallots, chop some parsley, OK.

-Yeah, great.

We're going to try and make a little sandwich, is that right?

Yes, with the salmon. Put the salmon in the processor.

Now, you've been busy last time you were on,

because you mentioned your new book, Rotis, which is out now,

but in France, you've got another book.

Yes, I've done another book.

It's 365 Good Reasons To Spend Time Around The Table.

-And the first one is...?

-Love food and friends.

-And the last one?

Love food and have friends too!

LAUGHTER

It's a circle! So you start and you finish around the table.

-Sounds good.

-I'll have to come back with my new book.

Your books, they're always unique in the way that they're put together

because not only are the recipes great, but the way the book's

put together, the photographs, a lot of your family are in there...

Yes. I love to have my friends in my book.

I love to spend time round the table with friends, so that's why.

But a lot of drawings as well.

Yes, a good friend makes the drawings for me.

-We always make the books together.

-Anything for a free lunch!

-Is that what it is?

-Sorry?

-Anything for a free lunch.

-Yeah!

-True!

-Eggs going in there?

-Yes, the parsley too.

I'm saving some of the parsley till later,

-but we've got that, then you just want this blending up?

-Yes, please.

-And we're going to put the cream.

-So a little cream goes in there.

-Not too much.

-OK, just a little bit.

OK.

-What you've done is take the...

-I put the Pastis and the salmon...

Before, I removed the fish bones.

-Yeah.

-And then, we're going to put that on the top.

I'll just pop that on there.

-Great. Thank you. That's great.

-That's all right.

-There you go. That can sit on there.

-Thank you.

-Now, the prawns, you're just going to sprinkle those on the top?

-Yeah.

We're going to put the prawns on the pan after the salmon.

-Now there's a great French name for doing this.

-La farce.

-La farce.

That's the stuffing. What do you call it when you put it on the top?

-Is there a name?

-Ah, the prawns.

And then the sandwich is ready to be cooked.

-But you've sliced the salmon as well.

-Yes, for the Pastis.

Right, OK. So it just sort of absorbs in there.

-Tie it up.

-Yeah.

-And your bistro, just outside of Paris...

-It's in Montreuil, so five minutes from Paris.

-East?

-East area.

-Yeah.

-So it's a bistro. It's a very funny...

It's like a haunted house, my restaurant.

You know? It's between trees and a big building.

-You should come there.

-Yeah, I'd love to.

-I know that you go very often in Paris.

-Yes, I do like Paris.

-So, please come and visit me.

-I will.

Anything for a free lunch, obviously!

-I'll come.

-You want to come as well?

Be careful. There is always sprouts!

Oh, no! The dilemma!

Sprouts and sprouts and sprouts.

-Anyway, in there.

-In the pot.

So this goes... Just a little bit of colour on here?

Yeah. Two minutes.

The secret of good roast dinners and that kind of stuff...

-It's to be enjoyed by everybody.

-Yeah.

You know you can put it in the middle of your table,

if there are four people or ten people.

It doesn't matter. You cut little or big slices.

I love roast. And then I put garlic with the... Big pieces.

-So a little bit of garlic in there.

-Yeah.

We've got some onions, which I'm dicing up with these sprouts,

cos these are going to cook in real-time.

So we just need to thinly slice them.

-Great.

-If you've got any of this leftover farce over here...

-You can make little steak.

-Pan fry them?

-Yes, that's good like this.

It's nice to make more because it's so good.

-Thank you.

-Your onions.

There we go. So literally just slice the sprouts nice and thin.

-So I'm going to colour the salmon.

-Yeah.

And then we're going to put the salmon in the oven.

Is that a cue for me to do that?

-You want to turn this over?

-Yes, Chef.

I'll leave you to do that because it might drop to bits.

There you go, Chef.

This is the Brussels sprouts and everything.

Get a bit of colour on there.

-Yeah, look at the nice colour.

-Straight in the oven.

How long does this cook for?

It's between 15 or 20 minutes.

After ten minutes, you put the prawns in the pan.

-So after ten minutes, then put the prawns in.

-Yeah.

We've got one here. I'll just switch this off. There we go.

Remember, if you'd like to ask us a question,

you can call 08716 414141.

Calls cost 10p a minute from a BT landline.

Mobiles and other networks may vary. A few of you can put

your questions to us live later on. You'll find Stephane's recipe,

along with the other studio recipes from today, on our website -

bbc.co.uk/saturdaykitchen.

-I'm going to put one more Brussels sprout in there.

-Yeah.

-One more.

-One more.

-So what's next for Stephane Reynaud?

What's next for you? Any thoughts about

opening a restaurant elsewhere?

No, no, no. Just, er...

writing books, and I just moved from my old house

-to my new house, I've just bought a new farm in my village.

-Yep.

So I have a lot of things to do there.

But are you producing stuff for the restaurant on the farm, or...?

-Some pork!

-Some pork, yeah!

-No, I make my own sausages, my own ham...

-Right.

So, yes. On January 15th, we're going to...

kill the poor kid - the poor pig!

-Right.

-I call him the kid, you know?

-I love them!

-Right, OK!

You did love them, until January 14th, but anyway...

-Stick that on there.

-Yeah.

-And you're going to take the string off?

-Sure.

-See, the prawns are nicely cooked.

A little bit of butter in there - we keep that.

-Do you want me to season this as well, Chef?

-Yes, please.

Bit of salt in there.

Bit of black pepper.

You mentioned serving this hot or cold. If you're serving it cold,

-leave the string on for now?

-Yes, make a little dressing,

with shallots and some kind of things.

I love to serve the salmon in the middle of the table,

and you serve it with, erm,

with a spoon.

-That's a serious slice there, Reynaud!

-Yeah, look!

-Look at that!

-I like it to be cooked like this,

-not too much cooked.

-It's proper, just perfect. Yeah.

-So, we have the prawns...

-There you go.

-A spoon...

-And the Brussels sprouts. Brussels sprouts

are one of these things... I don't know about you, Angela,

but they are fantastic. If you saute them off like this,

they're better than boiling them at Christmas.

At Christmas, you put them with chestnuts and a bit of bacon.

It's delicious. But, yeah, those yellow ones are...!

I think I've taken it out of context.

I've always been served up the ones with

the evil little yellow hearts...

-Boiled ones, yeah.

-Like they're the grapes of the devil.

-Yeah.

-And they arrive in a great big bowl.

-Devil grapes, which...!

-Devil grapes!

But now, I'm looking...

See? We're trying to... Yeah, there you go.

-OK.

-Happy with that?

-This might be different.

-Ready to serve.

-Remind us what that is again.

-This is like a sandwich salmon.

-I love the term.

-A sandwich salmon?

-Yeah, I love the word

sandwich salmon. It's roasted salmon, with prawns,

-with Brussels sprouts...

-Yep.

-..with garlic, and, er...

-Pastis - don't forget the Pastis.

-All in his new book. Easy as that!

-There you go. Right, over here, then, Stephane...

-Yep.

-Follow me over here.

-I love the way you top chefs,

you throw it away, "Oh, a little sandwich!"

-It would take me...

-It IS a sandwich!

..three days to make something like that. I would be crying,

I would have drank two bottles of wine. "Oh, God!

"What's happening?!" And look, it's just... Oh!

What are you lot having?!

-Nothing! The leftovers!

-Dive in and tell us what you think.

-It looks so delicious.

-Salmon's really the fish that

-you want to be doing that with. It holds it all together.

-Yeah.

Could you use a different fish - monkfish?

-I like to use it with the salmon.

-Oh, my God, that is just...

-That is just divine.

-Happy with that?

-And the green vegetables, please!

-Notice how you're clearing out

-the green veg bit...

-OK, here goes.

-Taste the Brussels sprouts.

-This is really... This is a big moment!

-LAUGHTER

-This is a big moment for me!

Less of the onion, more of the sprouts...

-Damn, I've been found out!

-Sauteed like that, nice and simple.

Sorry, I'm shaking a little. It's the nerves!

-Should I move?

-They are great when they're fried up.

Mmm, that's a different experience.

-See? There you go!

-Yes!

Believe me, if you're looking for a Sunday lunch recipe,

Stephane's salmon is a great choice.

Now the Two Fat Ladies travel to Gloucestershire

to share their love of meat. This is classic stuff.

Is the River Clyde in Gloucestershire?

Oh, my dear, I don't know.

-Don't ask me things like that, you're the map reader!

-Glasgow?!

Oh, we've got the wrong ruddy map!

-Where are we?!

-Ha-ha! It'll be all right! Just drive!

Oh, my God!

-Heavens!

-Good Lord, Jennifer, what are we going to do about this?!

I don't know, I think we just have to let things take their course.

-There's the shepherd. Hello...!

-Steady, steady!

-Ho, gentle shepherd!

-Hello. We're trying to get to Westonbirt School,

-is that near here?

-Up here,

and follow the sign on the left. About two miles.

-About two miles, not far, then.

-Not far, no.

These are magnificent creatures, aren't they,

-with their lovely black faces?

-Very plump and juicy.

Do you think one would fit in the sidecar?

Er, I think it would be rather a tight squeeze.

-Would be very difficult to get it in.

-Very difficult indeed, yes.

-Is it all right if I start the engine?

-Certainly, yes.

-Won't frighten them?

-No, they're all right.

ENGINE STARTS Thank you very much...

-All right!

-..for the directions. That's sweet of you.

-All right.

-I do admire the way they follow you.

-Oh, they follow me!

-Sheep always follow a good shepherd, Madam.

-I'm sure they do!

-They certainly do! Come on.

-Goodbye, take care!

-Bye.

Go on, little sheep.

# We're poor little lambs

# We've lost our way

# Far, far, far

# We are little black sheep

# Who have gone astray

# Oh, oh... #

ENGINE ROARS

Well, I've got lots of lovely meat dishes to cook for the lacrosse team.

I have, too, I've got two different ones.

-It'll be very good for them, just what they need to build.

-Absolutely.

-Oh, God, do you know what? Something just struck me.

-What?

This day and age, they'll probably be vegetarians.

Not the lacrosse team, surely?!

Gosh, plenty of room for

the smell of boiled cabbage to rise.

You rise with the damp, by the look of it.

GIRLS CHATTER EXCITEDLY

Well, they look hungry enough!

They all look very healthy.

I shouldn't think they're vegetarians.

Thank heavens for small mercies!

What a marvellous place! Isn't it splendid?

Ah, Jennifer, Clarissa! This is marvellous, thank you so much.

The cook's got flu, and I promised the lacrosse team

-a slap-up meal.

-Quite right, too.

-Really kind of you to come.

The kitchens are down there. You'll be fine.

-I've got to go and teach Latin to the upper sixth.

-Very good.

-Vale!

-Vale!

-Vale!

-Quo vadis.

-Indeed!

-Did you do Latin at school?

-I did it,

but the only thing I can remember is, er...

SHE SINGS IN LATIN

-That's Baa, Baa, Black Sheep.

-I'm so glad you told me, dear(!)

I'd never have guessed!

Look at the size of it! Railway sleepers on the ceiling!

-It's vast, isn't it?

-Look at these pots!

Brobdingnag!

Look at this!

# And I believe I could love you

# And be even worthy of you

# If I only had a heart... #

-Ooh!

-Come on, we'd better go and find some toothsome meat to cook.

It'll have to be sterilised!

So wise, dear.

Avante!

I'm going to make something which I think is perfectly delicious,

and it's simple. You could eat it hot or cold,

take it on picnics, have it in the dining room, anything.

And it's really a meat loaf, but it's a grand meat loaf,

it's not a nasty old dry thing like you used to have at school.

-We used to call it Martyrs' Relics.

-Martyrs' Relics!

-How sinister!

-Indeed!

Anyway, first of all, I want to cook the mushrooms,

because I need them to get cool for the mixture later.

A damn good scrape of fresh nutmeg -

that's very important.

Mind your knuckles.

They won't notice...

if my knuckles are in!

This makes all the difference to mushrooms -

whenever you're using mushrooms.

And we'll saute these now, not too much.

PAN SIZZLES GENTLY

-Lovely mushrooms.

-These are excellent.

And I'm going to cook roast fillet of beef

in a pan-Asian fashion. That's with...

ginger, garlic, spring onion,

chilli, coriander and coconut milk.

You may think that's a bit out-of-the-ordinary with beef,

but it works awfully well, it's smashing.

At the moment, I'm sealing the beef,

so that when I put it in the oven to roast,

all the juices don't run out of it.

And there's no fat in this pan at all, this is just a hot pan.

Now, I'm doing this with fillet of beef,

which is the most expensive cut,

which is fine if you're feeling extravagant,

or you've won the lottery.

But this recipe was originally developed for topside,

which is a cheap cut. PAN SIZZLES

Right, I think that will do nicely now.

I'm just going to put this into the roasting pan.

And next, I'm going to put in some olive oil.

And there's some garlic.

And some ginger.

-And some spring onions.

-Lovely mixture.

Very nice.

A trinity! A trinity of delight!

And then I'm going to add...

..some chillis.

And half the coriander - lovely, fresh coriander.

You're so lucky to be able to get it everywhere these days, aren't you?

And some soya sauce - dark soya sauce.

Gosh, they're so pathetic, these little...

-Slosh it in!

-Slosh it in, absolutely!

Muck it about a bit.

And then I'm just going to...

Ooh! Gosh, they keep hot, these things, don't they?

-Yes, do be careful.

-I will.

Put this over...

..the top.

PAN SIZZLES

-There we are.

-Yummo!

And then I'm going to pour over some coconut milk.

This is fresh coconut milk, but you can use it out of a can,

or that cream of coconut.

All perfectly good. And so I'm going to pour that over.

The rest of the coriander.

-And some lemon grass.

-Lemon grass...

-What is this, what nationality?

-Thai. Well, sort of pan-Asian,

the sort of thing that's coming out of Australia at the moment.

Then I'm going to add some lime. Look, they don't make lime squeezers

-like that any more!

-It's beautiful!

-Isn't it lovely?

-Where did you get it?

-I can't remember, somewhere in my travels.

I've got a kitchenalia fetish!

Squeeze that all over it.

And that's ready now.

Right. Now I'm going to stick this in the oven...

..for...

40 minutes.

Phew!

-I'm going to get on with the meat loaf.

-OK.

Now, what I've got here

is mincemeat.

Pork mince, some sausage meat, and some minced veal.

First, we'll mix them all, we'll break them up together a bit.

Then we want to put in chicken's livers.

Onions, about two onions, chopped.

Garlic.

Two or three cloves.

Spoonful of all-spice.

This gives it a rather nice flavour. It sort of...

smells and is delicious. We've got some nice, fresh thyme.

A couple of eggs, beaten up.

Pour them in.

And finally, about ten juniper berries,

which are very good with anything

to do with game, or meats, or mixtures of meat.

And, of course, it's always used to flavour gin.

And crush them. If you don't crush them,

you won't get any flavour out of them, you'll just find

nasty little black bullets,

and you'll wonder what in the world you've met.

Now, we want the mushrooms.

Whoops-a-daisy!

Then squish them in.

Use your fingers, for heaven's sake.

You must have it all mixed.

All this squishing...

..is lovely, and probably does your hands a lot of good...

which, of course, are spotless before you start!

All the perfumes of Arabia will not sweeten these little hands.

But never mind!

Now it's fun time!

This is when we mould it.

You get the whole lot out...

..and plonk it in.

If I do this for children, I call it a roast hedgehog.

-Hedgehog, why?

-Well, when I've moulded it,

I stick all over

almonds, flaked almonds, so they look like the prickles,

and at the end, I make a little nose with a black olive,

and two half blacks for the face.

-Great!

-And it looks like Tiggy-Winkle, you know?

We want it more or less this shape.

Oval-ish, like that.

Now, what we do is...

to sort of hold it together, and to lubricate it,

we tuck in...

..bacon, rather like a Union Jack.

# Rule Britannia...! #

And it also holds it together.

I think I'll shove the first bay leaf there,

so that it can be held down,

because they tend to curl up a bit when they're in the oven.

Now, we put a few more of these leaves over it,

because they always give a good flavour.

Lovely sprigs of rosemary -

tuck them on the sides there,

and one across the top. And there we are, we'll bake it.

Oh, I'd better get mine out of the oven, hadn't I?

-Darn hot!

-Ooh, I know!

Let's see what yours looks like.

-Oh, wonderful!

-Doesn't that look nice?

-Smell it!

-Mmm!

You can strain the sauce, but I don't think so, do you?

No, I like all the little bits left in.

I never know why people strain sauces.

-No, I suppose it's refined.

-Refined!

Looks wonderful. It actually looks like a hedgehog!

Oh, don't! Ha-ha-ha!

-WHISTLE BLOWS

-Right, come on, girls!

GIRLS SHOUT EXCITEDLY

-Oh, dear!

-Oh, so energetic, aren't they?

Isn't it lovely?

Very good. It's a Red Indian war game, you know.

I've never quite known why they think this is a suitable way

-of training young ladies for the future!

-They sound like Red Indians!

They do, rather!

It's quite dangerous. You can get quite a clout with those sticks.

-Yes, go on, pass!

-It looks very dangerous.

My days, the goalkeepers didn't wear all that stuff on their heads,

-either, you know.

-She looks like the Man in the Iron Mask!

I used to be jolly good at this once, you know, Jennifer.

Awfully good, I was... Oh, well!

-SHE CLICKS

-Time to cook, time to cook!

-OK, yes.

-We have much to do.

-Indeed, we have!

I'm going to cook pan-fried chicken with walnut aillade.

This is really an excuse to use the walnut aillade,

which is one of the most delicious things.

Here, I've got my chicken breasts marinating in yoghurt

and lemon juice. You mustn't leave chicken to marinate in yoghurt

for too long, otherwise it will go woolly and blotting papery.

No more than an hour, just to be on the safe side.

I'm going to start off by grinding my walnuts,

to make walnut aillade. If you've got any sense,

you'll do this in a food processor or a Magimix,

but I'm something of a masochist, so I'm going to do it

with a pestle and mortar. The only exercise I take, really.

And I'm just going to crush them up...quite fine.

We don't use walnuts nearly enough in this country.

You know why they're so darn difficult to pick.

No, you just shake the tree.

A dog, a woman, and a walnut tree...

The more you beat them, the better they be!

JENNIFER CHUCKLES

So I'm going to put these into this bowl here.

And now for the garlic, grind that up.

And I'm going to put that in with the walnuts.

And now I'm going to pour in my oil.

It is walnut oil.

Pour this in slowly. First of all, just a little at a time.

And mix it in.

And you're going to want it to emulsify together, a bit like...

..a mayonnaise, only not so fine, obviously.

Absolutely delicious!

Mmm. And the walnuts and the garlic

will take up all the oil.

We had walnuts in Sicily.

-Did you?

-Yes, we were always having walnut sauces.

-Were they black walnuts?

-Yes, they were pretty black.

No, no, no! It's a type of species.

Well, I don't know. I'm no gardener.

There are only two types of species of walnut.

There's a black walnut and the ordinary common-or-garden walnut.

I expect ours were black, then!

Probably.

And just put the parsley in. A little chopped parsley.

There we are, all mushed up. That's me done.

Well, now I'm ready for my fry-up, so...

I'll see you later.

-Have a lovely time.

-Thank you.

Now then, I'm going to do a nice, easy dish, which is a sort of...

It's not a stew, because you do the whole thing. It's more of a braise,

based on, you might say, a poor man's cassoulet.

But the point of it is, it's easy.

You can prepare it all the day before if you want

and half-cook it the day before.

If you've got an Aga, you just put it in the lower oven

and Bob's your uncle, or something... Now,

what you want is a nice shoulder of lamb.

Look, this is wonderful.

Have the little knuckle end cut off,

in case you don't have such a large casserole as this,

because it makes it easier to fit in.

But keep it, it's full of goodness.

Pop that in.

Now, what I've got here are soaked haricot beans,

but if you... It's really meant to be easy, this.

You can use tinned ones.

Just pour them in with their juice and they don't disintegrate,

they're sort of magic.

They're really very good. But I'm using the real ones.

And I'll leave this amount of water in.

Now, we can start piling everything in.

I've been chopping onions like mad.

Great hunks of garlic. About ten, you know.

What you like. I love it.

Now we want some fresh tomatoes.

Again, you can use those Italian chopped ones, if you're in a hurry.

Just a couple of tins.

I've got some cut, so I'll use them.

And now, you may not approve, but it will all be right in the end.

Put about...three good dollops of tomato puree.

That's that.

Now, about three-quarters of a pint

of white wine.

And tuck some bayleaves in.

They always go well with lamb.

And rosemary. My beloved rosemary.

And sprinkle over a few peppercorns.

They'll all sort of melt.

They give flavour.

That's about it. It's really quick.

It's wonderful.

Just shove the top on.

I'll pop it in the oven now. This is going to take a long, slow cooking.

Right, I've just shaken the yogurt off the chicken breast slightly

and then I've been pan-frying them in a little olive oil

until they're nicely coloured.

You can see when they're done.

And then I've got my aillade.

-Look at that.

-Yum yum!

I'm just going to spoon that over the top.

You're a great one at this spooning-overthe-top lark.

I'm all for spooning over the top, yes.

Leave it to cook a little longer and to heat through.

Finish the chicken off.

And you can make the aillade days in advance

and keep it either in the fridge or a cool larder.

Don't forget to put it in a sealed container

if you're putting it in the fridge,

because it smells wonderfully of garlic.

And EVERYTHING will smell wonderfully of garlic

-if you don't put it in a sealed container.

-Mmm! Wonderful!

It's for the girls! Right, well, I think that's done now.

-Wonderful.

-Mmm.

BELL RINGS

GIRLS CHATTER

Thank you.

-And the next one. There you go.

-Thank you.

Always make more sauce than you need

and serve with pasta for supper.

Eat this loaf hot or cold with a very good homemade tomato sauce.

Serve this beef with boiled new potatoes and spinach,

or seasonal vegetables, as you prefer.

With this dish, I suggest very good crusty bread

and a full-bodied red wine.

-I'm exhausted. What about you?

-On my feet.

-Yeah, it's always the feet.

-Always the feet.

I think it's the young, they exhaust one so.

-Well...

-Still, they all seemed to enjoy it.

They loved having beef again, after all that nonsense.

-Treat, nowadays!

-Mmm!

They loved your hedgehog too.

Mmm...

You could get expelled for that, you know.

I don't care.

Haven't smoked all day. Not allowed to in there.

They can't expel me, anyway. I'm much too old, and I'm leaving.

THEY LAUGH

I used to smoke a pipe

in the nuns' cemetery.

JENNIFER LAUGHS

I smoked Abdullas, which was fatal.

Are those those flat ones?

Yes, Turkish. So, of course,

it could be smelt all over the place.

THEY CHUCKLE

You're a good girl, you've given it up.

Yes, I've given it up now.

-Very few vices left.

-Very few vices, and those are hidden.

Well, it depends, really, whether they take their trousers off or not!

THEY LAUGH

Hell, I've forgotten my lime squeezer!

No, it's all right, here it is!

We're not cooking live in the studio today. We've got some great food

from the Saturday Kitchen archives for you instead. Still to come...

Henry Dimbleby attempts to get on to

the Omelette Challenge board,

whilst Lawrence Keogh defends his reputation.

See how they do in just a few minutes.

Tom Kerridge blow-torches some mackerel.

He also makes blini pancakes, and serves it with

a warm picked beetroot and an amazing whipped chive creme fraiche.

David Grant gets to eat his Food Heaven or Food Hell.

Did he get his idea of Food Heaven - jerk chicken and pomegranate rice

or Food Hell - Chinese-style ribs with stir-fried cabbage?

Find out what David gets to eat at the end of today's show.

Now, salad vegetables may not sound like the most interesting thing

to put on your plate, but when Sarah Raven came on

Saturday Kitchen, she made everybody think again.

Check out her recipe for this great beef salad.

-Good to have you here.

-Hello.

-Looking forward to seeing you cook.

You've taught me a lot about

vegetables over the years. What are we cooking?

We're going to cook this lovely Aberdeen Angus fillet,

but it needs marinating first.

-Ideally, we do it overnight.

-This is a salad?

Yeah. And really, rather than in Nick's dish,

where perhaps the duck was the main point,

with this, the salad leaves are the main point.

So the emphasis is three-quarters, if not more, of the dish.

They have to be, cos they're from your garden. What's going in the marinade?

-Shall I chop?

-Yes, will you peel and chop the...?

-Shove that in there.

-Ginger, garlic and...

-chilli?

-Yes, and the coriander.

And so into here...

just soya sauce and a really light oil.

I've used sunflower oil. If you could chop those as well.

-Yeah, chuck it over as well, Sarah.

-Um, so...

We'll marinate that... Wrong knife.

Now, what got you into particularly gardening, first of all?

My parents were gardeners. I was brought up with a lovely garden,

but they didn't grow that much veg.

-Your dad was a botanist, wasn't he?

-Yeah, he was.

And from up... Hold on!

LAUGHTER

-From a young age...

-It's the first time.

-It can easily be the last time!

-And the stems.

-I'm only joking.

There's still more here.

Right, so...

No, my dad was a botanist,

so I spent quite a lot of my childhood looking at wildflowers,

then inevitably, that kind of becomes gardening

when you get a garden, I guess. Um, and I love that.

Didn't you study to be a doctor?

I did, yeah. But then I had children and I never saw them, so...

Ooh! The chilli's quite strong in there. That's catching my throat.

-Delicious, though.

-You brought it!

We're going to leave that.

-So this sits in a fridge?

-Yeah. Overnight.

This is in a marinade. You've left this out to room temperature.

Yeah. Just brown that off.

And while we're doing that, let's talk about...

OK, so what else have we got in here?

-Salad leaves.

-Yeah.

-Now, salad leaves... Do you want to wash your hands?

-Thank you.

When people think of salad leaves,

they think of things in a plastic bag.

-Yeah...

-When you start growing your own stuff...

It is so, so easy.

Even if you've grown nothing else in your life, you can grow these.

You just chuck a packet of seed in and they're cut and come again.

The more you pick the leaves, the more they sprout again.

They grow in any soil, or a windowbox?

You don't need a garden. Windowbox, pot, anywhere.

Some will grow happily in shade.

This one, American lamb cress, will grow anywhere.

These are new ones. Well, relatively new ones...

-Yeah.

-..that you've got.

-Taste that one.

And I've had that under really severe frost,

and even snow, and it doesn't bat an eyelid.

-You think, "How's that going to look all right?"

-American lamb cress.

-It tastes like watercress.

-It's related to watercress.

But these can grow outside in your garden

right through the winter.

-This is one of my new favourites.

-What's that one?

That's called Golden Streaks mustard. Doesn't it look nice?

-Golden Streaks mustard?

-Yeah.

And again, incredibly easy.

Totally frost-hardy. You can grow it outside in your garden.

That one's rocket,

-which Nick used, but I think it's a bit boring.

-That's great, actually.

Right, gloves off, Sarah Raven!

Rocket is like the leaf of the devil,

-cos it's everywhere now.

-Are you keeping an eye on that?

I'm keeping an eye on it.

And this is spinach, and again, you might need to put it under

a mini polytunnel, cos spinach doesn't take the frost quite as well,

but it's really good for sowing in January and February.

I've never eaten so much salad in my life! Go on.

Taste that. It's like wasabi. It's really hot and horseradishy.

You don't want too much of it, but with red meat, it's fantastic.

-It's delicious! Don't make a face.

-In salad... Eurgh!

It's also very good cooked in a stir-fry. OK, that's ready.

What's that?! What's it called?

It's called Mustard Osaka Purple.

Walk straight past that at the garden centre!

-This goes in the oven. Ten minutes?

-Well, 12 minutes.

-12 minutes.

-Something like that.

-There you go.

So all we have to do is... You can pick through the leaves for me

-while I make the dressing.

-What's this little fella here?

Oh, yeah, we didn't talk about that. That's the chicory,

Variegata di Castelfranco, which Nick got right...

That comes from a village in Veneto,

and that's the thing about

that area of Italy...

This is Treviso, and that's a town in the Veneto.

Castelfranco is a little village... It's a town now, but...

This is fantastic. Is this another

-chicory?

-Beautiful, isn't it?

-You want to paint it. BILL:

-That's a Turner Prize!

And that's lovely cooked as well.

So the dressing is incredibly simple

and very similar to the marinade.

So, soya sauce...

fish sauce...

sugar, to just give it a bit of a bite.

A bite? It's all right, you can bite that.

It's biting wine that worries me.

Chewing your wine, you know.

Again, we're going to have ginger and chillies.

So, um, I'm just going to put

kind of thumb-sized...

Sarah, when you decide the combination of leaves

you're going to use, what goes through your mind?

There's a good tip for that, that a brilliant salad grower

called Frances Smith, who ran a company called Appledor Salads,

which was fantastic, she taught me this brilliant thing.

When you're thinking of what you're eating that day

and you're picking a salad to go with it, you pick all your leaves

and roll them up into a cigar, then take a bite and imagine

the meat, fish, cheese, or whatever you're eating it with,

so then if you want a really punchy mix, like we do here,

you'll know immediately if it's right. Or if it's chicken or fish

and you want something more citrus-y, you might want sorrel.

But bite into it and you'll know if it's the right combination.

-Try it before you put the mix together.

-Yeah.

You can get as refined as you want, but that is a good tip.

One amazing tip that you told me...

As well as salads, herbs are very simple for people to grow.

-Yeah, very.

-And you had a great tip about chives.

-You're doing the ginger, are you? Thank you.

-But when you grow chives,

-they can go quite woody, can't they?

-Yeah.

The stems can start to flower.

-But you said tomato food.

-Well, what you want to do...

-Got to put my hand up to ask a question. Sarah? Miss? Miss?