Episode 65

0:00:02 > 0:00:05I've got some amazing recipes ready and waiting on today's Best Bites.

0:00:26 > 0:00:28Welcome to the show. Get ready to be tantalised

0:00:28 > 0:00:31by some fabulous Saturday Kitchen recipes this morning.

0:00:31 > 0:00:34James Tanner takes time away from his Plymouth restaurant

0:00:34 > 0:00:37to show us how to make the perfect smoked haddock risotto.

0:00:37 > 0:00:40He finishes it with a poached egg and mustard sauce.

0:00:40 > 0:00:42And the man who helped put the Channel Islands

0:00:42 > 0:00:43firmly on the culinary map,

0:00:43 > 0:00:47Shaun Rankin, makes a warming winter chicken soup with a difference.

0:00:47 > 0:00:50He serves it with Jersey scallops, chorizo and chicken scratchings.

0:00:50 > 0:00:53Yes, you heard it right - chicken scratchings.

0:00:53 > 0:00:54And you won't want to miss it.

0:00:54 > 0:00:56It tastes delicious.

0:00:56 > 0:00:58Clare Smyth is the woman in charge of the three-Michelin-star

0:00:58 > 0:01:01Gordon Ramsay restaurant on Royal Hospital Road.

0:01:01 > 0:01:04She serves up a mouth-watering spiced duck breast.

0:01:04 > 0:01:06She simply roasts it and serves it

0:01:06 > 0:01:08with creamy savoy cabbage and roasted apples.

0:01:08 > 0:01:11And Alesha Dixon faced her Food Heaven or Food Hell.

0:01:11 > 0:01:13Would she get her Food Heaven,

0:01:13 > 0:01:15lobster in the form of a lobster and prawn ravioli

0:01:15 > 0:01:17with oven-roasted tomato and basil sauce,

0:01:17 > 0:01:21or the dreaded Food Hell, oysters served with a sirloin steak,

0:01:21 > 0:01:23sauteed potatoes and roasted red onions?

0:01:23 > 0:01:26You can find out what she gets at the end of the show.

0:01:26 > 0:01:30But first, Adam Byatt proves you can recreate fine dining at home

0:01:30 > 0:01:33in under ten minutes. Check out this incredible sea bass recipe.

0:01:33 > 0:01:36- Good to have you back on the show. - Thank you for having me, James.

0:01:36 > 0:01:39You've upped your game a bit for this one. So, what are we doing?

0:01:39 > 0:01:42Yeah, we're doing something a bit more interesting today.

0:01:42 > 0:01:45We're going to treat this beautiful sea bass, line-caught sea bass,

0:01:45 > 0:01:46with ultimate respect.

0:01:46 > 0:01:48We're going to make a wonderful mayonnaise

0:01:48 > 0:01:51in a really traditional fashion, but using an infused oil.

0:01:51 > 0:01:53I like how you say "we".

0:01:53 > 0:01:55- Yeah, we, very much "we". - I'm doing this bit!

0:01:55 > 0:01:57And then we're going to make a walnut and truffle pesto,

0:01:57 > 0:02:00so quite a luxurious ingredient. So if you can get on with that.

0:02:00 > 0:02:03- If you just pick the parsley down. - Pick the parsley down.

0:02:03 > 0:02:06And blend it with oil, so obviously, a mayonnaise,

0:02:06 > 0:02:08you just need to make...

0:02:08 > 0:02:10You need oil for it.

0:02:10 > 0:02:12You don't often get the whole fish,

0:02:12 > 0:02:14particularly whole line-caught bass.

0:02:14 > 0:02:16I was going to say, "How can you tell it's fresh?"

0:02:16 > 0:02:19- But you've taken the head off. - Well, I could have...

0:02:19 > 0:02:21- That's really the way of testing it. - Very quickly, I'll show you.

0:02:21 > 0:02:23Look at the gills and the eyes -

0:02:23 > 0:02:26lovely, bright red gills and lovely eyes.

0:02:26 > 0:02:28BLENDER WHIRRS Thanks, James.

0:02:28 > 0:02:30- Sorry, carry on.- Thanks, James.

0:02:30 > 0:02:33And nice, protruding eyes, that's how we tell it's nice and fresh.

0:02:33 > 0:02:37- Protruding eyes.- Let me get this off the bone quickly, I'll show you.

0:02:37 > 0:02:39Straight down the back.

0:02:40 > 0:02:41That's it.

0:02:42 > 0:02:45Now, actually, the oils are pretty simple to make, aren't they, really?

0:02:45 > 0:02:50Yeah, and this mayonnaise works with crab oil, tarragon oil...

0:02:50 > 0:02:52You can make all sorts of oils.

0:02:52 > 0:02:54Watercress on the menu at the moment at the restaurant.

0:02:54 > 0:02:58We've got a watercress oil, and we do it with salmon.

0:02:58 > 0:03:01- Do you make your own oil, Si? - Yeah, we use a lot of oils.

0:03:01 > 0:03:04We make lobster oil from the by-products of the lobster,

0:03:04 > 0:03:06so we don't waste the shells.

0:03:06 > 0:03:09- You can make a mayonnaise from it like Adam's doing today.- This is it.

0:03:09 > 0:03:12- It's just basically herbs and oil, that's it.- It's just flavoured oil.

0:03:12 > 0:03:14Blend it up really well and then use that.

0:03:14 > 0:03:17Look at this fabulous fish. This is line-caught. The difference is,

0:03:17 > 0:03:20people often see sea bass in the supermarket, it's smaller.

0:03:20 > 0:03:22- That's farmed sea bass. - Yeah, absolutely.

0:03:22 > 0:03:24You have to then put it back if you catch this out in the ocean,

0:03:24 > 0:03:26but this is line-caught.

0:03:26 > 0:03:29This is line-caught sea bass, yeah. Really beautiful.

0:03:29 > 0:03:31If you can do another quick job for me there, James.

0:03:31 > 0:03:33You can get the endive prepped for me.

0:03:33 > 0:03:36Just take any of the nasty bits off and put it into a...

0:03:36 > 0:03:39The French use this a lot, don't they, this endive?

0:03:39 > 0:03:42- It's great in salads.- Yeah, I love it. Nice cooked as well.

0:03:42 > 0:03:44- Yeah, braised down.- Yeah, beautiful.

0:03:44 > 0:03:48There's a couple of pin bones in the bass which we need to get rid of.

0:03:48 > 0:03:50Let's move that to the front there.

0:03:50 > 0:03:53I will turn it off in a minute, don't worry.

0:03:54 > 0:03:56You've got to blend that...

0:03:56 > 0:04:00- you've got to blend that oil quite well.- What was that?

0:04:00 > 0:04:03You've got to blend that oil quite well, James. Yeah?

0:04:03 > 0:04:04There we go.

0:04:07 > 0:04:10- So the longer you blend it...- It is important, the longer we blend it -

0:04:10 > 0:04:12like you say, you can do this with watercress -

0:04:12 > 0:04:14- the deeper the colour will go as well.- Yeah.

0:04:14 > 0:04:17You know what I find with watercress, the only problem with watercress is,

0:04:17 > 0:04:21funnily enough, it has a lot of water in it.

0:04:21 > 0:04:23It makes the mayonnaise quite thin.

0:04:23 > 0:04:24But parsley works really well.

0:04:26 > 0:04:28They can also go brown cos we're cooking it.

0:04:28 > 0:04:31The temperature's going round and round and round.

0:04:31 > 0:04:33I can't hear a word you're saying, but I'm sure it's right.

0:04:35 > 0:04:38- Is that it?- Yeah, that's great. - Happy with that?

0:04:38 > 0:04:39Yeah, that works really well.

0:04:39 > 0:04:43Now, if you could turn that into a lovely mayonnaise for me.

0:04:43 > 0:04:45I can, but you need to use the machine first, don't you?

0:04:45 > 0:04:48Er...no, that's fine, you can do that now.

0:04:48 > 0:04:49We'll put it into a bowl. Up to you.

0:04:49 > 0:04:52I'm going to thinly slice this sea bass,

0:04:52 > 0:04:57very thin across there and line it

0:04:57 > 0:05:00on a piece of lovely parchment paper.

0:05:00 > 0:05:02It will all make sense in a minute.

0:05:02 > 0:05:05And this works well as a starter or a main course,

0:05:05 > 0:05:08but I'm going to cook a slightly bigger main course portion.

0:05:08 > 0:05:11So this is the kind of thing you serve in your restaurant, is it?

0:05:11 > 0:05:14A very similar dish to this is on the menu at the moment.

0:05:14 > 0:05:16I'll wash my hands.

0:05:16 > 0:05:20- But we use salmon and we use a watercress mayonnaise.- Right.

0:05:20 > 0:05:22Similar, but a little bit different.

0:05:22 > 0:05:24So you take the chicory... the endive.

0:05:24 > 0:05:25They go straight into there.

0:05:25 > 0:05:27And they'll crisp up really nicely in there.

0:05:27 > 0:05:30I'm going to make a pesto, so slightly different,

0:05:30 > 0:05:34and what I've done, I'll make some. It's very important.

0:05:34 > 0:05:40Good quality virgin olive oil, some lovely walnuts in there. That's it.

0:05:40 > 0:05:41Toast them off.

0:05:41 > 0:05:45It's important to get a toasted flavour infusing into the oil.

0:05:45 > 0:05:49But it's also most important as well that we cool it down,

0:05:49 > 0:05:51cos we're going to add Parmesan to it.

0:05:51 > 0:05:53It's very important that it's cold,

0:05:53 > 0:05:56otherwise the whole thing's going to go really claggy.

0:05:56 > 0:05:59- So really important we cool it down first.- The whole lot goes in the oil?

0:05:59 > 0:06:02Yeah, really simple. The whole lot goes in together,

0:06:02 > 0:06:05so they'll just toast away. Leave them to cool after.

0:06:05 > 0:06:07That'll take, what? A minute, a couple of minutes?

0:06:07 > 0:06:09Yeah, two or three minutes, just to toast down.

0:06:09 > 0:06:12Some Parmesan, as you would in a normal pesto. So this is just

0:06:12 > 0:06:15taking a pesto and doing something slightly more interesting with it.

0:06:15 > 0:06:17There you go.

0:06:17 > 0:06:21The secret with that is always buy fresh Parmesan if you can.

0:06:21 > 0:06:24Try not to buy that dry stuff. You often get that dried stuff.

0:06:24 > 0:06:27- Not good.- No, a nice Reggiano Parmesan is really good.

0:06:27 > 0:06:29A little bit of garlic, not too much.

0:06:29 > 0:06:31Do you want to put some thyme in there for me?

0:06:31 > 0:06:33Just to continue the earthy notes,

0:06:33 > 0:06:36while I get the job of putting this little puppy in.

0:06:36 > 0:06:38- Beautiful Perigord truffle.- Truffle.

0:06:38 > 0:06:41That everybody can get at home, yeah(!)

0:06:41 > 0:06:43- No, this is a luxury ingredient, I get that.- Luxury?

0:06:43 > 0:06:47- I'm counting - that's ten, 20, 30 quid.- No, it's not.

0:06:47 > 0:06:49A nice bit of truffle, and just to carry that through,

0:06:49 > 0:06:53a little bit of truffle oil, which is quite readily available.

0:06:53 > 0:06:55You don't want to use too much of it.

0:06:55 > 0:06:56But then you can buy a bottle of that

0:06:56 > 0:06:59and mix it together with some vegetable oil or sunflower oil

0:06:59 > 0:07:01- and it lasts a lot longer, doesn't it?- Yeah.

0:07:01 > 0:07:04I was just going to hit that when you were talking there,

0:07:04 > 0:07:06- just to make sure. - So the fish needs to go in, yeah?

0:07:06 > 0:07:08OK, so what we do, very simple with the fish.

0:07:08 > 0:07:12Just season it really lightly. A little bit of olive oil,

0:07:12 > 0:07:15just going to grate a little bit of lemon zest on there as well.

0:07:15 > 0:07:18- A bit of olive oil. - Can I take this off now?- Yeah.

0:07:18 > 0:07:21Keep it quite...oh, dear. Sorry.

0:07:21 > 0:07:22Keep it quite...

0:07:22 > 0:07:24chunky.

0:07:24 > 0:07:27There you go. And I'll get on and do my mayonnaise.

0:07:27 > 0:07:29And I've got a baking tray in the oven.

0:07:29 > 0:07:32The oven's at full tilt, really hot, and a baking tray in the oven.

0:07:32 > 0:07:36So really, people at home, as hot as your oven'll go, is that right?

0:07:36 > 0:07:39- Yeah, and leave the baking tray in there.- Yeah.

0:07:41 > 0:07:42Leave the baking tray in the oven,

0:07:42 > 0:07:45then just slip the fish onto the baking tray.

0:07:45 > 0:07:47It works lovely for parties. You just do four, five at a time,

0:07:47 > 0:07:49store them in the fridge, like that,

0:07:49 > 0:07:52and it cooks from the underside on the baking tray.

0:07:52 > 0:07:53- It's really simple. - So doing it that way,

0:07:53 > 0:07:56how long are you looking at cooking? A couple of minutes?

0:07:56 > 0:07:58Yeah, it'll probably take two minutes maximum to cook that,

0:07:58 > 0:08:00which is really fantastic.

0:08:00 > 0:08:02We're starting to get a bit of a mayonnaise here.

0:08:02 > 0:08:04That's an egg yolk, mustard, a touch of vinegar gone in there.

0:08:04 > 0:08:05Completely traditional.

0:08:05 > 0:08:08And put in a bit of water as well, just to let it down.

0:08:08 > 0:08:11It makes it more emulsified and allows you to add the oil quicker.

0:08:13 > 0:08:14Yeah, that looks lovely.

0:08:14 > 0:08:16And of course, you can store that in the fridge.

0:08:16 > 0:08:19It'll happily sit in the fridge for a couple of weeks.

0:08:19 > 0:08:21- Now, I haven't had any water in here.- Have you put any salt in it?

0:08:21 > 0:08:23Nothing yet. Just that.

0:08:24 > 0:08:26- That's all gone in. - Beautiful. A bit of salt.

0:08:26 > 0:08:27And because it's a tiny bit thick,

0:08:27 > 0:08:30I'm just going to add a little bit of cold water.

0:08:32 > 0:08:35If you're making mayonnaise, that's how to bring it down, isn't it?

0:08:35 > 0:08:37Yeah, a little bit of water. Lemon juice, to cut through the fat,

0:08:37 > 0:08:39is obviously really important.

0:08:39 > 0:08:42And these lovely endive leaves.

0:08:42 > 0:08:45I like these. They add a real crunch to the dish, you know?

0:08:45 > 0:08:46They're great, aren't they?

0:08:46 > 0:08:49So we'll just dress them in a bit of this pesto

0:08:49 > 0:08:51just to give them a bit of...

0:08:51 > 0:08:53You want them to be dressed.

0:08:53 > 0:08:55Quite important that they are dressed.

0:08:55 > 0:08:58And I'll just plate up now. That's it.

0:08:58 > 0:09:00So no pans. Look, one pan. Very different for me.

0:09:00 > 0:09:03- No fish either, at the moment. - Yeah, no fish. There will be.

0:09:03 > 0:09:05Don't you worry. Don't you worry.

0:09:05 > 0:09:08In the restaurant, I put the fish in the oven

0:09:08 > 0:09:10when the plate is virtually ready.

0:09:10 > 0:09:14So we put some nice mayonnaise on the plate like that.

0:09:14 > 0:09:17Painter and decorator now.

0:09:17 > 0:09:19LAUGHTER

0:09:19 > 0:09:21These beautiful endive leaves.

0:09:21 > 0:09:23I can see people doing that tomorrow for Sunday lunch.

0:09:23 > 0:09:26Well, you never know! It might catch on, James.

0:09:27 > 0:09:29You never know.

0:09:29 > 0:09:32There we go. And then we just dress some of that.

0:09:32 > 0:09:33Beautiful pesto down there.

0:09:33 > 0:09:36And like you say, the French cook with endives quite a lot.

0:09:36 > 0:09:39I think it's brilliant braised, and makes great jam as well.

0:09:39 > 0:09:41A little bit of orange juice. Cooked with orange it's beautiful.

0:09:41 > 0:09:43It holds up really well. All right?

0:09:43 > 0:09:46A little bit of parsley cress, just to continue the thing.

0:09:46 > 0:09:47I'll go and get the fish.

0:09:47 > 0:09:49Watch your fingers, James.

0:09:51 > 0:09:52There you go.

0:09:54 > 0:09:56It's all there. Is it cooked?

0:09:56 > 0:09:58It's all there. It's all cooked.

0:09:58 > 0:10:02Literally just turn it out onto the plate...

0:10:04 > 0:10:05Done. There you go.

0:10:05 > 0:10:08Looks pretty good to me. So remind us what that is again?

0:10:08 > 0:10:11That is my baked fillet of sea bass with a walnut and truffle pesto

0:10:11 > 0:10:12and parsley mayonnaise.

0:10:12 > 0:10:15That's why you need to go to his restaurant. Check that out.

0:10:20 > 0:10:23It absolutely looks fabulous. There you go.

0:10:23 > 0:10:25Would you ever attempt something like that?

0:10:25 > 0:10:28Well, I'm getting some tips.

0:10:28 > 0:10:31It's just that the mouth was open when he did that sort of swirly bit.

0:10:31 > 0:10:35- I'd probably leave the swirly bit out but...- Dive into that.

0:10:35 > 0:10:37Like you say, very, very quick to cook.

0:10:37 > 0:10:39Yeah, very quick and I always cook things that are quite homely

0:10:39 > 0:10:42and I wanted to do something that was a bit more restauranty.

0:10:42 > 0:10:43Yes. And this is it, yes.

0:10:43 > 0:10:47The walnut's really earthy, it goes really well with the parsley

0:10:47 > 0:10:51- and the bass can hold up to it. It's a great fish.- That's beautiful.

0:10:51 > 0:10:53I like the way you said that!

0:10:57 > 0:11:00Those blenders certainly can be noisy but it's worth it

0:11:00 > 0:11:03when you get food as good as that in the end.

0:11:03 > 0:11:05Coming up, I'll be cooking Kelly Adams the largest rump steak

0:11:05 > 0:11:10she's ever seen after Rick Stein samples the delights of the Far East.

0:11:11 > 0:11:14We got off the boat at Chau Doc market

0:11:14 > 0:11:17because I wanted to buy some ingredients to make a pho.

0:11:17 > 0:11:20It's the classic Vietnamese soup which is becoming really popular

0:11:20 > 0:11:25in the West because it's light, healthy and very tasty.

0:11:25 > 0:11:28The Chinese ruled here until 1,000 years ago

0:11:28 > 0:11:31and some of those influences live on.

0:11:31 > 0:11:33Anh, what are they doing there, then?

0:11:33 > 0:11:37They are wishing success to the shop.

0:11:37 > 0:11:40What, they are going into his shop?

0:11:40 > 0:11:45- Yes.- Oh, I see, to bring him good luck for the year?- Yes, exactly.

0:11:45 > 0:11:47Oh, I see.

0:11:47 > 0:11:50Just like Padstow May Day - going into everybody's houses.

0:11:50 > 0:11:52It's the same the whole world over!

0:11:56 > 0:12:01- Oh, it's very hot today. You should have your hat.- One of these?- Yes.

0:12:01 > 0:12:03I'm worried I might look a bit silly in it.

0:12:06 > 0:12:11- Oh, that's better. How do I look? - Better.- Yes, much better.

0:12:11 > 0:12:14- Do I look all right?- Like a Vietnamese.- Oh, good. I bet!

0:12:14 > 0:12:16Come on, then!

0:12:17 > 0:12:20- These are the right noodles, aren't they? They're rice noodles?- Yes.

0:12:20 > 0:12:25Everything is a rice noodle for the pho.

0:12:25 > 0:12:27This one is for pho.

0:12:27 > 0:12:31- Oh, yes, they're wider ones. - Yes, this one for pho.

0:12:31 > 0:12:35- OK, we need four for four phos. For four phos.- Four phos.

0:12:37 > 0:12:41- 7,000 dong for one kilo.- 7,000.

0:12:41 > 0:12:46- What's in them? Just rice, flour and water?- Yes.

0:12:46 > 0:12:48Brilliant.

0:12:48 > 0:12:51- Right, now we need to get some herbs.- Yes.

0:12:51 > 0:12:54One of the predominant ingredients in Vietnamese cooking

0:12:54 > 0:12:56is the amazing variety of herbs

0:12:56 > 0:13:00and vegetables, including lots of water plants.

0:13:00 > 0:13:03They have a slightly pondy whiff about them.

0:13:03 > 0:13:06They're grown or collected by farmers who bring them here from

0:13:06 > 0:13:10all over the area, either on the back of mopeds or, of course, by boat.

0:13:10 > 0:13:13Perfect. How much?

0:13:13 > 0:13:18- 6,000 dong.- 6,000. There's 10,000 dong.- Yes.

0:13:20 > 0:13:23How much is that in dollars, 6,000?

0:13:23 > 0:13:266,000 dong is now...

0:13:32 > 0:13:35- ..40 cents.- 40 cents, I see.

0:13:35 > 0:13:39- Well, that seems a good buy today. - Yes.

0:13:47 > 0:13:52The Mekong rises in Tibet, flows through Yunnan province in China,

0:13:52 > 0:13:59Laos, Thailand, Cambodia, to Vietnam, and then into the South China Sea.

0:13:59 > 0:14:03There's always water hyacinths flowing downstream and they help

0:14:03 > 0:14:07purify the river as well as being harvested for fertiliser.

0:14:07 > 0:14:11The Bassac II, which is modelled on an old rice barge,

0:14:11 > 0:14:13takes me to the town of Can Tho.

0:14:16 > 0:14:19It's no exaggeration to say the reason I'm in Vietnam

0:14:19 > 0:14:21is because of this dish, pho.

0:14:21 > 0:14:27I first came across it watching Keith Floyd's programme, Far Flung Floyd -

0:14:27 > 0:14:30it's a bit difficult to say that - in the early '90s,

0:14:30 > 0:14:32and when I saw it, I just thought

0:14:32 > 0:14:35"That is perfect Southeast Asian food to me."

0:14:35 > 0:14:39So here I am, and I'm going to make one and I've been cooking this dish,

0:14:39 > 0:14:44actually for about, I don't know, ten years, and I just came here to see

0:14:44 > 0:14:47whether what I was doing was right because, in the end,

0:14:47 > 0:14:50I just got it out of a recipe book and I'm pleased to say it is

0:14:50 > 0:14:53just about right but I've had Anh show me how they do it.

0:14:53 > 0:14:56Slightly different, and this is how it's done.

0:14:56 > 0:15:00First of all, I'm going to take some shallots and ginger and squish them.

0:15:00 > 0:15:03This is how you squish.

0:15:03 > 0:15:04Oh, God, sorry about that.

0:15:11 > 0:15:14And they're going to go into a roasting pan.

0:15:14 > 0:15:18Before that, I'm going to add some star anise, fennel seeds,

0:15:18 > 0:15:20and cinnamon bark and just get them nicely roasting.

0:15:24 > 0:15:27And now the shallot and ginger.

0:15:27 > 0:15:31The reason for roasting the spices and the shallot

0:15:31 > 0:15:33and the ginger is to bring out the flavour.

0:15:33 > 0:15:39I also think the aroma actually makes the cook more enthusiastic.

0:15:39 > 0:15:42One of the things, talking to Vietnamese,

0:15:42 > 0:15:46every time they talk about cooking, they talk about the smell of cooking.

0:15:46 > 0:15:48It's part of what they do.

0:15:54 > 0:15:59So those roasted spices, ginger, shallots, go in there.

0:15:59 > 0:16:04I didn't make this broth because it takes 24 hours to make

0:16:04 > 0:16:07and Hanoi is the best place to see a broth being made.

0:16:07 > 0:16:09They use beef marrow bones,

0:16:09 > 0:16:14and as I said, it takes 24 hours of very gentle cooking. Very important.

0:16:14 > 0:16:19And the marrow, I think, probably gives the texture, a slightly thick,

0:16:19 > 0:16:22slightly - what's the word? - slightly viscous texture.

0:16:25 > 0:16:28Now, this is a bit I didn't realise they do,

0:16:28 > 0:16:32but they take some onions and they cut the white away from the green

0:16:32 > 0:16:36and they put the white in the broth, in the stock,

0:16:36 > 0:16:38and I'm going to slice the green up.

0:16:38 > 0:16:42Before I do that, I just want to thinly slice this topside of beef.

0:16:42 > 0:16:45The idea is to cover the bowl with beef.

0:16:45 > 0:16:49In fact, the hot stock just cooks it, but doesn't cook it too much

0:16:49 > 0:16:51So there we go.

0:16:51 > 0:16:53There's the beef sliced

0:16:53 > 0:16:57and now just slice up the green part of the spring onion

0:16:57 > 0:16:59very, very finely.

0:16:59 > 0:17:02Now, the next thing is to heat the noodles.

0:17:02 > 0:17:07In Southeast Asia, noodles are always reheated in these wire baskets,

0:17:07 > 0:17:09dipped in hot water

0:17:09 > 0:17:11and then added to the bowl so that they're piping hot

0:17:11 > 0:17:16before the bouillon and other ingredients are added.

0:17:16 > 0:17:20When making the stock for pho, I've always thought that

0:17:20 > 0:17:24it's very similar to a French consomme, a beef consomme,

0:17:24 > 0:17:28and then I read it may well have come from the French word "feu",

0:17:28 > 0:17:30meaning "fire", as in "pot au feu".

0:17:30 > 0:17:33Now the raw beef is layered on top of the noodles

0:17:33 > 0:17:37and that will lightly cook as soon as the boiling bouillon is added.

0:17:37 > 0:17:42Now, in go the bean sprouts and fresh herbs from the market - basil,

0:17:42 > 0:17:43coriander and mint.

0:17:43 > 0:17:47And now all that's left to do is add some sliced bird's-eye chilli,

0:17:47 > 0:17:51and fish sauce - a few teaspoons.

0:17:51 > 0:17:53I hope that's not too much.

0:17:53 > 0:17:57And then a squeeze of fresh lime - hot, salty and sour.

0:17:57 > 0:17:59Oh, there we go.

0:18:00 > 0:18:03I hope it's good. I certainly enjoyed cooking it.

0:18:07 > 0:18:11I absolutely love it.

0:18:11 > 0:18:15A Vietnamese writer said that pho is no longer a dish,

0:18:15 > 0:18:19it's more an addiction, just like tobacco.

0:18:19 > 0:18:22Another said, "It's the soul of the nation,

0:18:22 > 0:18:24"a contribution to human happiness."

0:18:24 > 0:18:26I totally agree.

0:18:31 > 0:18:33That soup certainly did look delicious.

0:18:33 > 0:18:37As a chef, there are always dishes that make you happy, and you never tire of cooking.

0:18:37 > 0:18:39For Rick, it was that beef noodle soup.

0:18:39 > 0:18:42For me, it was something a lot less exotic than Vietnamese pho.

0:18:42 > 0:18:45It's probably one of you guys' favourites as well, isn't it?

0:18:45 > 0:18:48Steak and chips with a classic Bearnaise sauce.

0:18:48 > 0:18:50The steak is this steak.

0:18:50 > 0:18:53- The biggest steak you could possibly have found...- This is proper, love!

0:18:53 > 0:18:55..to scare me on live TV!

0:18:55 > 0:18:57In a baguette, this is my lunch!

0:18:57 > 0:19:00You don't get this size by eating, you know, Twiglets!

0:19:00 > 0:19:04This stuff is proper, proper rump steak.

0:19:04 > 0:19:06The rump is, obviously, from the back-end.

0:19:06 > 0:19:07The best part of the rump steak...

0:19:07 > 0:19:11I think it's the best tasting bit of steak but it's got to be cooked properly,

0:19:11 > 0:19:14and above all else, it's got to be a really good piece of meat.

0:19:14 > 0:19:16It's got a great flavour, hasn't it, rump?

0:19:16 > 0:19:19I think it's got a much better flavour than fillet and ribeye.

0:19:19 > 0:19:21Really? Fillet's the posh one that everyone buys.

0:19:21 > 0:19:23Well, the fillet's the most tender,

0:19:23 > 0:19:25it's not necessarily the best flavour.

0:19:25 > 0:19:27If you can get it, buy yourself some rump steak.

0:19:27 > 0:19:30- You've got to get really good quality beef, all right?- OK.

0:19:30 > 0:19:33That's the key to it. You can have a rump steak

0:19:33 > 0:19:36and it'll be very tough so a good quality piece of meat.

0:19:36 > 0:19:37- So rely on a good butcher.- OK.

0:19:37 > 0:19:40- Black pepper, no salt.- On a very hot pan by the looks of it.

0:19:40 > 0:19:43A very hot pan. I'm going to colour this very, very quickly.

0:19:43 > 0:19:46Black pepper and salt. I'm going to put this salt on afterwards

0:19:46 > 0:19:48so we basically seal that off in here. If you want to get a little

0:19:48 > 0:19:52bit of colour on here, we're going to add some butter to it.

0:19:52 > 0:19:54Why do you put salt on afterwards? Doesn't it absorb it?

0:19:54 > 0:19:57I just think it burns when it draws out the moisture of the meat.

0:19:57 > 0:20:00- Oh, OK.- So basically, I always season it afterwards.

0:20:00 > 0:20:05You want a decent colour on it. In the oven.

0:20:05 > 0:20:09- In the oven?- In the oven.

0:20:09 > 0:20:12450 degrees centigrade... Fahrenheit! A very, very hot oven.

0:20:12 > 0:20:13220 degrees centigrade.

0:20:13 > 0:20:17Cos if I cooked that on air, you'd still be here when Football Focus was on!

0:20:17 > 0:20:19I was going to say!

0:20:19 > 0:20:23We're going to make a hollandaise. Or rather turn it into Bearnaise -

0:20:23 > 0:20:28which is a classic sort of chefy thing - which is a hollandaise sauce with the addition of, normally,

0:20:28 > 0:20:30both tarragon and chervil

0:20:30 > 0:20:32but I actually use tarragon for this, all right,

0:20:32 > 0:20:33so very, very simple.

0:20:33 > 0:20:37Now, about yourself. First time we saw you was in Holby City?

0:20:37 > 0:20:39Yeah, yeah, yeah. That was...

0:20:39 > 0:20:42I was in that for about two-and-a-half years.

0:20:42 > 0:20:44I think I left in 2006.

0:20:44 > 0:20:46When you finish drama school, drama college,

0:20:46 > 0:20:50that's what you did, do you particularly go into any genre

0:20:50 > 0:20:53- or are you just open to anything? - Yeah, just open to anything.

0:20:53 > 0:20:55You get an agent, and then when you leave,

0:20:55 > 0:21:00they put you up for everything - theatre, TV, film, commercials - and then you see which sticks,

0:21:00 > 0:21:03but unless you're like Adrian Lester, who's also in Hustle,

0:21:03 > 0:21:06and Robert Glenister, who seem to be able to do everything they want to,

0:21:06 > 0:21:11- you do tend to get pigeonholed a little bit, but I kind of... - But you've done theatre.

0:21:11 > 0:21:15At the same time as doing Holby City you did film as well.

0:21:15 > 0:21:18Yeah, I love doing film and TV more than theatre, really.

0:21:18 > 0:21:22- Didn't you have a part in Bronson as well? - I had a small part in Bronson,

0:21:22 > 0:21:25but that was really successful, that film. It was everywhere.

0:21:25 > 0:21:30It was quite a low-budget film, shot in the Midlands. It went everywhere.

0:21:30 > 0:21:33- It did really well. - The Boxer - you were in that?

0:21:33 > 0:21:39The Boxer - that was quite a small independent film as well. I should be bigging myself up here!

0:21:39 > 0:21:42- At least you were in them! - But I prefer doing...

0:21:42 > 0:21:48I don't really do much theatre, which I probably should do, but I prefer film and TV, really.

0:21:48 > 0:21:53- So, talk about Hustle at the moment. It's in its seventh series. - A third one for me.

0:21:53 > 0:21:58- I only started three years ago. - Don't you worry you're just going to get killed off in a minute or...?

0:21:58 > 0:22:02Not in Hustle! I worried when I first got the part

0:22:02 > 0:22:05because the girl that was in it before me was a major...

0:22:05 > 0:22:08So I thought, "I can't believe they're giving this part to me

0:22:08 > 0:22:11"and they'll realise soon that I don't look like Jaime Murray,"

0:22:11 > 0:22:13who was in it before.

0:22:13 > 0:22:17You brightened up Kenny's morning when you walked into the studio!

0:22:17 > 0:22:22- Oh, yeah? With no make-up on!- You've got it in for me today, haven't you?

0:22:22 > 0:22:24Oh, no, I haven't even started yet.

0:22:24 > 0:22:27"..With a small utensil..."

0:22:27 > 0:22:29He's gone bright red to match his hair. Look at that!

0:22:29 > 0:22:31KELLY GASPS

0:22:31 > 0:22:35- I'm only kidding! I'm only kidding! So, anyway, new series. It was on last night.- Yes, it was.

0:22:35 > 0:22:39It's been moved to Fridays, obviously, being on last night.

0:22:39 > 0:22:42- Hugely popular. Six million viewers?- It is, yeah.

0:22:42 > 0:22:45Every year we go, "I hope we get to do another one,"

0:22:45 > 0:22:48and then it's massively popular, so we keep making it.

0:22:48 > 0:22:52But the format - I was watching last night - it's slightly changed a little bit

0:22:52 > 0:22:56in a way that... There's funny elements in it as well.

0:22:56 > 0:23:00- Yeah.- It used to be... not serious, but...- It's very cool,

0:23:00 > 0:23:03and last year it was quite... not dark, but a bit more serious.

0:23:03 > 0:23:08The baddies were bad, and money-laundering and horrible businessmen and bankers,

0:23:08 > 0:23:12- and this year, it's been a lot more humorous.- Right.

0:23:12 > 0:23:15Last night's was funny, with Anna Chancellor.

0:23:15 > 0:23:18They've got great guest artists who are very funny,

0:23:18 > 0:23:20so it's been a lot lighter-hearted this year.

0:23:20 > 0:23:24- And six parts to the new series? - Six, yeah.

0:23:24 > 0:23:26You know, I'd never... I'd buy it.

0:23:26 > 0:23:30- I'd never whisk. I'd buy it. - You'd buy it?- I'd buy it.

0:23:30 > 0:23:34The idea is to have somebody like Kenny doing it. Come on, big man.

0:23:34 > 0:23:39The idea is not to add the butter too quickly, otherwise it curdles.

0:23:39 > 0:23:43- Is that butter in the glass?- That's pure butter, clarified butter.- Whoa!

0:23:43 > 0:23:46- Yeah.- OK. All of that...

0:23:46 > 0:23:52- Then we've got some chips we are going to deep-fat-fry as well.- OK.

0:23:52 > 0:23:56The steak's in the oven, the chips are in there. This is the reduction. We've got shallots,

0:23:56 > 0:24:01tarragon vinegar, white wine and some tarragon in there...

0:24:01 > 0:24:07White peppercorns. Reduce that down. Let it go cold and we've got this mixture here.

0:24:07 > 0:24:09You almost let it dissolve and it goes to that.

0:24:09 > 0:24:12- OK, but not browned.- We use that to flavour the hollandaise.

0:24:12 > 0:24:15You can put other flavourings in. You can put blood oranges in,

0:24:15 > 0:24:19- which turns it into...? - Sauce Maltaise.- Sauce Maltaise.

0:24:19 > 0:24:21You can put mint in it, which turns it into...?

0:24:21 > 0:24:24- A minty hollandaise. - A minty hollandaise!

0:24:24 > 0:24:27Paloise, it is called.

0:24:27 > 0:24:28ALL LAUGH

0:24:28 > 0:24:31But you'll know that with your new year's resolution -

0:24:31 > 0:24:33- to use your kitchen more. - To use my kitchen, yeah.

0:24:33 > 0:24:35It's all beautiful and open-plan

0:24:35 > 0:24:39and it's got lots of chopping space, so I've got to learn how to do that.

0:24:39 > 0:24:42My new year's resolution is never, ever to do quiz shows any more.

0:24:42 > 0:24:47"Who Wants To Be A Millionaire?" - I did that just before Christmas.

0:24:47 > 0:24:51- I got the lowest ever score.- Ooh! That's got to be embarrassing.

0:24:51 > 0:24:54- 250 quid I came out with. - Did your mind go blank?

0:24:54 > 0:24:57- Yeah, it did go blank. How are we doing?- We need water, I think.

0:24:57 > 0:24:59- Give us it here.- That's it.

0:24:59 > 0:25:03I don't know. I just give him that for two minutes and he ruins it.

0:25:03 > 0:25:06- Look at that.- Curdled! - A little bit of water.

0:25:06 > 0:25:09So, what... Are you never able to be asked questions?

0:25:09 > 0:25:12When it starts to get thick, you just get a touch of hot water,

0:25:12 > 0:25:15add that to it and it will bring it back.

0:25:15 > 0:25:20- It's not curdled! - It starts to get a little bit thick.

0:25:20 > 0:25:23You don't add more and more butter to it.

0:25:23 > 0:25:29You just add a little bit of hot water. Plenty of chopped tarragon.

0:25:29 > 0:25:33We then take the shallots and that goes in.

0:25:33 > 0:25:37- Give that a quick mix, like this. - Why shallots and not onions?

0:25:37 > 0:25:40Because shallots cook and taste better.

0:25:40 > 0:25:44You are traditionally supposed to drain that off and use the liquor,

0:25:44 > 0:25:50but I actually like Bearnaise that you can taste the chunks in.

0:25:50 > 0:25:52So, there's your Bearnaise sauce.

0:25:52 > 0:25:55You've got your chips, which are nearly there,

0:25:55 > 0:25:57and you've got your steak...

0:25:57 > 0:26:00- Which has been in the oven. - Which is ready.- But you only cooked that on one side.

0:26:00 > 0:26:04Yeah, then you take this, because you've cooked on one side,

0:26:04 > 0:26:09- you turn it over and that is the best bit. See?- Yeah. - Yeah, that's the colour.

0:26:09 > 0:26:12- And then you can get a bit more butter...- A bit more...?!

0:26:12 > 0:26:15- A bit more butter!- A bit more butter...- My heart!

0:26:15 > 0:26:19- ..and put it over the top. You see? - Oh, my goodness.

0:26:19 > 0:26:23- And that goes over the top. - So, this one isn't the healthy cut?

0:26:23 > 0:26:29This is really healthy, because you've got part of your five a day, roughly.

0:26:29 > 0:26:33- Here's me thinking you'd do a healthy January salad.- Yeah!

0:26:33 > 0:26:37- No!- Your spuds... Rather your chips, there you go.

0:26:37 > 0:26:40- Salt on the top, like that.- OK.

0:26:40 > 0:26:44Now, if you were in Shaun's restaurant, you'd do this...

0:26:44 > 0:26:46- Make a little Jenga out of them. - I don't serve chips!

0:26:46 > 0:26:49However, you're with me, so you get that!

0:26:49 > 0:26:51ALL LAUGH

0:26:51 > 0:26:55- There you go. There's your chips. - Hmm.- And then you've got your proper steak.

0:26:55 > 0:26:58- Which you have to rest. - Ideally, you leave it to rest.

0:26:58 > 0:27:02You don't put it in foil? I've been doing it SO wrong.

0:27:04 > 0:27:06Agh!

0:27:06 > 0:27:10- And then, when it's out the oven... - It's not...- ..season it

0:27:10 > 0:27:13with black pepper and salt.

0:27:13 > 0:27:17- This hasn't got blood running out of it, has it?- It has, a little bit. - Good!

0:27:19 > 0:27:23- Is it still mooing?- Enough to get you back to being a vegetarian.

0:27:23 > 0:27:26- It's kind of still mooing.- It's not mooing. Just get that down you.

0:27:26 > 0:27:30- There you go.- Thank you very much. - It's easy. You look healthy.

0:27:30 > 0:27:33- A little bit of salad. - I'm going to be brave...

0:27:33 > 0:27:36- Make you feel... Dive into that.- I'm going to get...

0:27:36 > 0:27:40- You're tasting a well-done bit! - All right, I'm going to go for...

0:27:40 > 0:27:45Dip it in there. That's the bit we spent about ten minutes making.

0:27:45 > 0:27:46Thank you.

0:27:46 > 0:27:48Ooh, hang on.

0:27:51 > 0:27:57- Mm-mm-mm!- Proper chef's grub, that.- Hmm, that's good.- Thank you. There you go.

0:28:02 > 0:28:05Honestly, you really should try making your own Bearnaise sauce.

0:28:05 > 0:28:08I promise you're going to love it.

0:28:08 > 0:28:10Now, if you want to cook anything from today's show,

0:28:10 > 0:28:14you can find all the recipes at bbc.co.uk/recipes.

0:28:14 > 0:28:18We're not live today, but instead, we're looking back at some of the tasty clips from the back catalogue.

0:28:18 > 0:28:22Right now, it's time for a masterclass on how to make the perfect risotto

0:28:22 > 0:28:26from the toast of Devon, Mr James Tanner.

0:28:26 > 0:28:30- Morning.- How are you doing? - I'm all right. You?- Good to see you. Right, what are we cooking?

0:28:30 > 0:28:32Roast smoked haddock and leek risotto,

0:28:32 > 0:28:37- a light grain mustard sauce and a poached egg.- All in seven minutes?- Something like that.

0:28:37 > 0:28:39- Do you want me to chop? - Yes, please.

0:28:39 > 0:28:41I'll go through the ingredients.

0:28:41 > 0:28:44You'll need some garlic and shallots, which I'll give you.

0:28:44 > 0:28:48We've got some arborio rice, risotto rice, a bit of vermouth,

0:28:48 > 0:28:50obviously some eggs, some grain mustard,

0:28:50 > 0:28:53Parmesan cheese, a bit of vinegar to cook the egg in,

0:28:53 > 0:28:56cream and some fish stock as well. And also a bit of haddock.

0:28:56 > 0:28:59First of all, I'll put my stock in the pan.

0:28:59 > 0:29:02Would you advise people to make that, if they can?

0:29:02 > 0:29:04You can buy those little stock cubes.

0:29:04 > 0:29:07If I was at work... Obviously we make gallons of the stuff,

0:29:07 > 0:29:13but buy yourself a stock cube, or you can even buy stocks that are already in liquid form.

0:29:13 > 0:29:15You can buy it from the supermarket.

0:29:15 > 0:29:19- With smoked haddock, there's quite a lot of flavour going to come out. - Very much so.

0:29:19 > 0:29:22I am using - and I would recommend this - natural smoked haddock.

0:29:22 > 0:29:25I'm just going to take a bit of this fillet

0:29:25 > 0:29:28- because I'm cooking for one... - As opposed to the yellow one?

0:29:28 > 0:29:30Yeah, the bright-yellow one has been painted with dye

0:29:30 > 0:29:34and I wouldn't recommend using that. So, natural smoked.

0:29:34 > 0:29:37- You can see from the colour...- It hasn't seen a pack of fags, has it?!

0:29:37 > 0:29:40It should be this lovely colour.

0:29:40 > 0:29:42Now, I'm just cutting off one portion, OK?

0:29:42 > 0:29:45I've just removed the skin. With the skin, I don't waste that.

0:29:45 > 0:29:49I'm going to put the skin into the fish stock with a bay leaf.

0:29:49 > 0:29:53This will boost flavour and it'll be a great boost for our sauce.

0:29:53 > 0:29:56- How are you getting on with all that?- Done.- Top banana.

0:29:56 > 0:29:59Over here, we've got a non-stick pan.

0:29:59 > 0:30:02I'll add a splash of oil to that and then get my shallots.

0:30:02 > 0:30:06Shallots go in first. You want to cook them with no colour, so they're translucent.

0:30:06 > 0:30:10If you put the garlic in, chances are you can taint it, and it will taint your risotto.

0:30:10 > 0:30:14So just get that coated, and then, at this stage, in with the garlic.

0:30:14 > 0:30:18Now, this is not the first time you've cooked for Matt over there.

0:30:18 > 0:30:22It isn't. Myself and Matt were the winning team on Ready Steady Cook.

0:30:22 > 0:30:27- Who were we against?- Hmm, let me think about that one. Who was it?

0:30:27 > 0:30:29Ohh, James Martin, maybe!

0:30:29 > 0:30:33I always got stitched and got the useless ingredients.

0:30:33 > 0:30:36Oh, excuses, excuses! OK, this is all cooking down. After that,

0:30:36 > 0:30:39we're going to add a bit of vermouth.

0:30:39 > 0:30:42I had a chocolate bar, a Pot Noodle and a bottle of beer once.

0:30:42 > 0:30:45What are you supposed to do with that?

0:30:45 > 0:30:47In with the vermouth, in with the arborio rice.

0:30:47 > 0:30:51We're just going to coat the rice with the oil and alcohol,

0:30:51 > 0:30:54and as you can see, it's quite a dry pan.

0:30:54 > 0:30:59The idea is, you take this to what they call the popping stage. Yeah, it's popping.

0:30:59 > 0:31:04Now, the next stage is, you add your stock very, very gradually.

0:31:04 > 0:31:07You don't rush it. So a little bit of stock at a time.

0:31:07 > 0:31:09I can't stress this enough.

0:31:09 > 0:31:11Don't glug it all in there.

0:31:11 > 0:31:15In an ideal world, eight to nine minutes to cook out a proper risotto.

0:31:15 > 0:31:19Of course, in true TV style, here's one I did earlier.

0:31:19 > 0:31:22But we're going to carry on cooking this out so I can show you.

0:31:22 > 0:31:27- Now, you and the other Matt have something in common as well - the AA Restaurant of the Year.- We have.

0:31:27 > 0:31:30- You won it for Wales? - For Wales, yeah.

0:31:30 > 0:31:36For '07-'08, Tanners Restaurant won AA Restaurant of the Year for England.

0:31:36 > 0:31:40- Which was nice. - How much did that cost you(?)

0:31:40 > 0:31:45You know, a couple of dinners and we were there! No, a really good award.

0:31:45 > 0:31:49That kind of thing obviously doesn't happen to you every day.

0:31:49 > 0:31:52I'm really honoured. A great boost for the staff, really.

0:31:52 > 0:31:54OK, now onto the egg.

0:31:54 > 0:31:58I've got a bit of vinegar, some water, which I'm just going to turn down,

0:31:58 > 0:32:01because you don't want it to be bubbling away too much.

0:32:01 > 0:32:04This will cool it down. So, a little glug of vinegar in there.

0:32:04 > 0:32:06Obviously, not rocket science or anything.

0:32:06 > 0:32:09Basically, the vinegar holds the albumin of the egg,

0:32:09 > 0:32:12so it keeps its shape nice. I'm going to give it a stir.

0:32:12 > 0:32:15So this is a masterclass of how to make the perfect poached egg.

0:32:15 > 0:32:18- Something like that! We'll give it a go, anyway!- From a doctor.

0:32:18 > 0:32:20You've got your doctorate?

0:32:20 > 0:32:22Yes. This year, me and my brother,

0:32:22 > 0:32:25we got an honorary doctorate of arts from Plymouth Uni.

0:32:25 > 0:32:28- So, doctor... Or doctors. - I can outdo him.

0:32:28 > 0:32:31In two months, I get a professorship!

0:32:31 > 0:32:33- You get a professorship?- Yeah, yeah.

0:32:33 > 0:32:37- There I was, milking it, and he walks on and says that.- Never passed a single exam in my life!

0:32:37 > 0:32:41I really wish I'd known that, James, you getting a professorship.

0:32:41 > 0:32:46- I'd have brought you a pipe and a couple of patches for your jacket. - Just get on with it.

0:32:46 > 0:32:48OK, now, as we said before,

0:32:48 > 0:32:51we just keep stirring this in and feeding this in.

0:32:51 > 0:32:55You've put a bit of vinegar in there, whisked the water...

0:32:55 > 0:32:57You create a little vortex, a little swish,

0:32:57 > 0:33:01drop your egg in and then we'll leave that for about 3.5 minutes, to cook through.

0:33:01 > 0:33:03We put the leeks into the risotto mixture,

0:33:03 > 0:33:08you've grated me some Parmesan cheese. I put some butter into it now.

0:33:08 > 0:33:11We'll add some grated Parmesan. I'll correct the seasoning but...

0:33:11 > 0:33:13We need to cook this fish, don't we?

0:33:13 > 0:33:16Yeah, it's going on now. A bit of salt, a bit of pepper.

0:33:16 > 0:33:20Don't overdo it because the haddock has a salty content.

0:33:20 > 0:33:23Now, with the haddock, a tiny bit of salt, a tiny bit of pepper,

0:33:23 > 0:33:27season both sides. I've cleaned out my pan from the leeks.

0:33:27 > 0:33:31- I'VE cleaned out your pan.- You've got to do something around here!

0:33:31 > 0:33:35We just keep the butter moving, and then cook the fish,

0:33:35 > 0:33:37presentation side down. I'm not shaking the pan.

0:33:37 > 0:33:41It's smoked, so it's half-cooked, anyway.

0:33:41 > 0:33:43We'll get a bit of colouration on it.

0:33:43 > 0:33:46Now, you can get to a stage with risotto where you can cool it down.

0:33:46 > 0:33:49If people are worried about doing this for dinner parties,

0:33:49 > 0:33:52because there's quite a lot of things going on,

0:33:52 > 0:33:56- you could make the risotto beforehand and just warm it through? - Very much so.

0:33:56 > 0:33:59Do yourself a risotto base and then, as you said, finish it with butter,

0:33:59 > 0:34:04- finish it with some Parmesan cheese, different flavourings. - And the same thing with the egg?

0:34:04 > 0:34:08You could do the eggs, drop them into iced water after they are cooked through,

0:34:08 > 0:34:11and then leave them in the fridge in the water.

0:34:11 > 0:34:14- I'd recommend using them within 24 hours, though.- OK.

0:34:14 > 0:34:17- Then just refresh them in boiling water?- Exactly.

0:34:17 > 0:34:19Now, in the meantime, the eggs are almost there.

0:34:19 > 0:34:22I'm just going to drain it off on a bit of kitchen towel.

0:34:22 > 0:34:26I've just drained off some fish stock, which had the bay and the haddock skin.

0:34:26 > 0:34:29We'll bring that up to a gentle simmer.

0:34:29 > 0:34:33I'll add some cream to that. We'll add a teaspoonful of grain mustard as well.

0:34:33 > 0:34:36That just goes in.

0:34:36 > 0:34:39I'll add the cream in a moment, because I don't want to split the sauce with the egg.

0:34:39 > 0:34:42It's just gently poached. I don't want to overdo it.

0:34:42 > 0:34:44We're just going to leave that to drain.

0:34:44 > 0:34:47The fish... You're swishing around near the pan.

0:34:47 > 0:34:50The risotto, we've added cheese. I've corrected the seasoning.

0:34:50 > 0:34:55- You got to be careful with the amount of salt you put in.- Exactly, especially with the haddock.

0:34:55 > 0:34:58Now, don't overdo it, because it is very filling, obviously.

0:34:58 > 0:35:03It is quite unusual. You'd never usually serve a sauce with the risotto

0:35:03 > 0:35:05but because this is heavy, I want something light.

0:35:05 > 0:35:09The haddock is starting to get a bit of colour around the outside,

0:35:09 > 0:35:11so we know it's halfway there.

0:35:11 > 0:35:14You can see how the colour is changing. If I turn it now...

0:35:14 > 0:35:17- Have you got a spoon?- I'll let you deal with the sauce.- Thank you.

0:35:17 > 0:35:20You can baste that in butter. That would be wonderful.

0:35:20 > 0:35:23A splash of cream goes into our sauce.

0:35:23 > 0:35:27So is this the type of food that you serve in the restaurant?

0:35:27 > 0:35:31Something like this would go on the lunch menu. Definitely. I had it on in December

0:35:31 > 0:35:35and it was really good...at England's Restaurant of the Year!

0:35:35 > 0:35:39Anyway, carrying on with that, that's looking good to me.

0:35:39 > 0:35:45- Happy with that?- Very much so. - You do the sauce.- OK. Cool.

0:35:45 > 0:35:47Obviously, we'll put that on top in a moment.

0:35:47 > 0:35:50The sauce is just coming up to simmer. I won't season it,

0:35:50 > 0:35:53because we've got the fish stock in there.

0:35:53 > 0:35:57You don't have to do this. I'm doing this to mix in the mustard. I've got a hand blitzer.

0:35:57 > 0:36:00I'm just going to give it a little blitz up.

0:36:00 > 0:36:04Then I'm going to put this around the risotto.

0:36:04 > 0:36:07If you could put the fish on top for me, James, that'd be wonderful.

0:36:08 > 0:36:11Thanks very much...Professor.

0:36:11 > 0:36:15OK, now, a little bit of the sauce around the outside.

0:36:15 > 0:36:20The poached egg goes on top, obviously still nice and warm.

0:36:20 > 0:36:23If you could just shave me a bit of that Parmesan, James,

0:36:23 > 0:36:27that'd be great. I'm just going to grab a bit of olive oil.

0:36:27 > 0:36:31If you use a good-quality olive oil, it should have a nice bit of nuttiness to it.

0:36:31 > 0:36:34We're just going to add some Parmesan pieces on the top.

0:36:34 > 0:36:39- If you want a pure breakfast, a little bit of black pudding on there, something like that?- Maybe.

0:36:39 > 0:36:42A little splash of oil over the top, and there you have it -

0:36:42 > 0:36:45my roasted smoked haddock and leek risotto,

0:36:45 > 0:36:48- grain mustard sauce and a poached egg.- Done.

0:36:53 > 0:36:55It was as simple as that. Right, over here.

0:36:55 > 0:36:58You get to dive into this one as well, Matt.

0:36:58 > 0:36:59I've got a theory about cooking -

0:36:59 > 0:37:03that any meal is improved by putting a poached egg on top.

0:37:03 > 0:37:06Now, this poached egg, if you literally just crack the egg,

0:37:06 > 0:37:10- like that, it should just open up. - Aw... All that golden goodness.

0:37:10 > 0:37:12THEY LAUGH

0:37:12 > 0:37:14Dive into that. Tell us what you think.

0:37:14 > 0:37:17That is very close to one of my favourite things, which is kedgeree.

0:37:17 > 0:37:22- Obviously, it's not got the same spicing.- Similar with the egg. - And the haddock as well.

0:37:22 > 0:37:26I love haddock. I love... Hmm!

0:37:26 > 0:37:29- The natural smoked haddock is so fantastic.- That's great.

0:37:29 > 0:37:32And you taste the grain mustard. It doesn't overpower it.

0:37:32 > 0:37:36- Move it down, but send it back again. - Exactly.- That's terrific.

0:37:41 > 0:37:45The perfect Sunday brunch recipe from James Tanner there.

0:37:45 > 0:37:47Now, it's over to the legendary Two Fat Ladies.

0:37:47 > 0:37:52This week, they cook some of the best fruit and veg Britain has to offer.

0:37:56 > 0:37:59Here we are.

0:38:00 > 0:38:03Isn't your uncle close to the cardinal?

0:38:03 > 0:38:08Yes, he is the cardinal's gentiluomo, his gentleman-in-waiting.

0:38:08 > 0:38:11This cardinal is his sixth one.

0:38:11 > 0:38:15He's got five other cardinals under the sod,

0:38:15 > 0:38:18and my grandfather was doing them before him.

0:38:18 > 0:38:21- Good heavens, a family industry!- Yes.

0:38:21 > 0:38:27- What does he wear?- He wears full court dress, you know, breeches,

0:38:27 > 0:38:31- diamond shoes, lace, swords... - How wonderful!- All that.

0:38:31 > 0:38:34We must look for Father Mark.

0:38:34 > 0:38:39- Right. This is your territory, Jennifer.- He's very helpful, he's a sweet creature.- Oh, good!

0:38:39 > 0:38:43Ladies, how nice to see you! You found me all right.

0:38:43 > 0:38:46- Thank heavens! - It's a big place, easy to get lost.

0:38:46 > 0:38:49I never know where you'll be!

0:38:49 > 0:38:51We're very grateful you've come

0:38:51 > 0:38:55because our Portuguese nuns are on holiday at the moment, the nuns who cook for us,

0:38:55 > 0:38:59so the fathers are all starving! So, we're very glad you've arrived.

0:38:59 > 0:39:04- I'll take you through to the clergy house, if you'd like to follow me. - To the kitchens!

0:39:04 > 0:39:08So, here we are, ladies. The kitchen is off to your left.

0:39:08 > 0:39:11- Thank you for coming. Very good luck.- Thank you. Bye.- Goodbye.

0:39:17 > 0:39:21I'm doing a dish which is mainly broad beans

0:39:21 > 0:39:26and the first time I ever had it was in a house called The Fitz,

0:39:26 > 0:39:29just outside Cockermouth in Cumberland.

0:39:29 > 0:39:33So to me, beans means Fitz.

0:39:33 > 0:39:37- I've got this bacon really crispy... - Very good bacon, I'm sure.

0:39:37 > 0:39:41None of that milky muck in the bottom of the pan,

0:39:41 > 0:39:45water or whatever it is they put in nasty bacon.

0:39:45 > 0:39:48Now we'll chop an egg or two...

0:39:48 > 0:39:53What we've got to do is chop them up roughly.

0:39:53 > 0:39:56These beans are already boiled.

0:39:56 > 0:40:01You boil them, depending on their size, until they're just tender.

0:40:01 > 0:40:03You don't want them overdone.

0:40:03 > 0:40:07And they should be tiny. These, I'm afraid, are a little large.

0:40:07 > 0:40:08The smaller the better.

0:40:08 > 0:40:13Now we just bundle those egg pieces over the beans...

0:40:16 > 0:40:20Put a quantity of parsley and chives over the top.

0:40:22 > 0:40:28Give them a little... Look, already they're beginning to look ravishing.

0:40:28 > 0:40:30The c-r-r-rispy bacon...

0:40:32 > 0:40:36And then you lattice the top...

0:40:37 > 0:40:41..with dear little anchovy fillets.

0:40:41 > 0:40:45I've got a dressing here of lemon juice, olive oil, salt and pepper.

0:40:45 > 0:40:48Quite a lot of lemon juice to make it tart.

0:40:50 > 0:40:53Sprinkle it over, quite generously...

0:40:53 > 0:40:58Ravishing! Now we must chill it for just about half an hour

0:40:58 > 0:41:01and serve it as the first course. Easy!

0:41:03 > 0:41:08I once lived with a man who would have committed acts of violence upon my person

0:41:08 > 0:41:12had I not been able to intervene by swiftly cooking bubble and squeak,

0:41:12 > 0:41:14which is what I'm making here.

0:41:14 > 0:41:18In the frying pan I've got an ounce of lard and the onions.

0:41:18 > 0:41:22You must use either lard or beef dripping.

0:41:22 > 0:41:27They're the only fats you can get to sufficiently high temperatures to make this dish properly.

0:41:27 > 0:41:32If you don't for some reason use either of those, then go and cook something else.

0:41:32 > 0:41:37- Chips are much better with beef dripping.- Absolutely. - They make them really good.

0:41:37 > 0:41:43And I have here some potatoes, which I'm just finishing chopping.

0:41:43 > 0:41:49Look, look, look, Jennifer, at my nice 18th-century vegetable chopper.

0:41:49 > 0:41:52- It's a marvellous creature. - It's American, of all things.

0:41:52 > 0:41:54What you must also do when you're chopping the potatoes

0:41:54 > 0:41:59is to crush them slightly. They take up the fat better.

0:41:59 > 0:42:04And I'm going to add...to the lard and the onions...

0:42:06 > 0:42:08..the potatoes...

0:42:10 > 0:42:14..and greens. You can use any greens.

0:42:14 > 0:42:19This happens to be cabbage. I like savoy cabbage or green cabbage - not white cabbage particularly.

0:42:19 > 0:42:22- Turnip tops!- Turnip tops are particularly good.- Yes.

0:42:22 > 0:42:27Season...and then add half an ounce of lard...

0:42:30 > 0:42:33..which you just put onto the top of it

0:42:33 > 0:42:36and let it cook in.

0:42:36 > 0:42:39It's called bubble and squeak because of the noise it makes.

0:42:39 > 0:42:45If you listen, you'll hear the sizzle and the bubble of the fat

0:42:45 > 0:42:48and the squeaking of the greens.

0:42:48 > 0:42:51- JENNIFER LAUGHS - The howl of a lettuce as it's plucked from the earth!

0:42:51 > 0:42:53- You really upset people!- Oh, good!

0:42:55 > 0:42:59Keep pressing it down and there'll be a lovely brown crust underneath.

0:42:59 > 0:43:02That is the secret of bubble and squeak.

0:43:02 > 0:43:05Undercooked bubble and squeak is just a mess.

0:43:05 > 0:43:09But lovely, brown, crusty bubble and squeak, that's the thing.

0:43:09 > 0:43:14This is going to take another 15 minutes. Do you want to get on with yours?

0:43:14 > 0:43:19I'm making a variation on a fruit summer pudding.

0:43:19 > 0:43:21I'm making a tomato pudding.

0:43:21 > 0:43:25What you do is dip them into boiling water, the tomatoes,

0:43:25 > 0:43:29for about half a minute and peel them. That's easy.

0:43:29 > 0:43:33Then chop roughly, like this, and put them in a bowl.

0:43:37 > 0:43:43And then we'll season it with some...salt...

0:43:45 > 0:43:48..proper salt, a pinch of sugar.

0:43:50 > 0:43:51Pepper...

0:43:52 > 0:43:59Now what we have here is passata, which merely means sieved tomatoes,

0:43:59 > 0:44:01passed through a sieve, in fact.

0:44:01 > 0:44:06Then we have to season it with some Tabasco...

0:44:06 > 0:44:10and quite a lot of Worcester sauce,

0:44:10 > 0:44:13some lemon juice...

0:44:13 > 0:44:15Always a good thing, lemon juice.

0:44:15 > 0:44:18Now, we'll mix that up...

0:44:18 > 0:44:22Now we must line our bowl with nice stale Italian bread.

0:44:25 > 0:44:27I've got this nice little cutter here,

0:44:27 > 0:44:30which is the same size as the bottom of the bowl.

0:44:30 > 0:44:33We'll cut that piece first.

0:44:33 > 0:44:39Then we'll dip the bread into the passata

0:44:39 > 0:44:44and we'll put it in the bottom of the bowl. That'll make the base.

0:44:44 > 0:44:47Just go on cutting bits so that they fit in.

0:44:47 > 0:44:51They'll all join up together in the end. All will be well.

0:44:52 > 0:44:57Now mix all the tomatoes up with their seasoning...

0:44:57 > 0:45:01put some garlic in here,

0:45:01 > 0:45:03stir it all up.

0:45:03 > 0:45:08Then get some basil and tear the leaves in.

0:45:08 > 0:45:11Who was it who put their lover's head in a pot of basil?

0:45:11 > 0:45:15Isabel! "The face was white and green, that livid spot!"

0:45:15 > 0:45:21I used to love that. She buried it and the basil grew a treat.

0:45:21 > 0:45:23I bet it did, yes.

0:45:23 > 0:45:25Now, there we are.

0:45:25 > 0:45:28We've got all this and we'll pop it in.

0:45:31 > 0:45:35Squish it down so that it's completely full.

0:45:37 > 0:45:41And now we'll drizzle olive oil into it.

0:45:46 > 0:45:48You could mix it in if you wanted to,

0:45:48 > 0:45:51but it's quite nice if it just sort of soaks through.

0:45:51 > 0:45:53You give it a helping hand.

0:45:53 > 0:45:55Luscious!

0:45:55 > 0:45:58Now we want to make a lid to cover it.

0:45:58 > 0:46:01Press it like that...

0:46:01 > 0:46:05We'll need another bit for the other half.

0:46:07 > 0:46:12Now what you have to do is, like a summer pudding...

0:46:13 > 0:46:17..put a lid on it - a saucer will do -

0:46:17 > 0:46:20and weigh it down.

0:46:20 > 0:46:24It wouldn't be a bad idea, actually, to put it on a plate

0:46:24 > 0:46:27because it's going to have spillage and we don't want that.

0:46:27 > 0:46:31- No spillage allowed! - It'll make a mess everywhere.

0:46:35 > 0:46:41And now it needs about 12 hours in the refrigerator. Six MIGHT do,

0:46:41 > 0:46:44but the longer the better. It gets more intense.

0:46:44 > 0:46:48The tastes sort of get stronger and stronger.

0:46:50 > 0:46:54I'm just going to turn this over now.

0:46:54 > 0:46:58It's not an omelette. You're not supposed to turn it all over in one piece.

0:46:58 > 0:47:00PAN SIZZLES

0:47:07 > 0:47:10Now a little more lard.

0:47:14 > 0:47:16Sprinkle that on the top...

0:47:18 > 0:47:20Then pat it down a bit more.

0:47:20 > 0:47:26- Are you nearly finished?- Yes, I've just got to brown the other side. Won't take long now.

0:47:26 > 0:47:29When you're ready, I wonder if you'd be a dear...

0:47:29 > 0:47:32I want you to pass some raspberries through a sieve for me...

0:47:32 > 0:47:35- Of course I will. - ..while I poach the peaches.

0:47:35 > 0:47:40- That looks lovely and it smells good. - Mmm, it smells gorgeous. There you are.

0:47:40 > 0:47:42Thank you.

0:47:42 > 0:47:46I've got some water and sugar here that I'm making into a syrup.

0:47:46 > 0:47:51I'm going to make a rather grand version of Peaches Cardinal.

0:47:51 > 0:47:54As we're in this wonderful building,

0:47:54 > 0:47:56this marvellous Westminster Cathedral,

0:47:56 > 0:48:00I think they ought to be Peaches Cardinal Hume!

0:48:00 > 0:48:05You wait for this sugar to completely dissolve,

0:48:05 > 0:48:09then pop a vanilla pod in. When you've finished with the vanilla pod at the end,

0:48:09 > 0:48:14take it out and dry it and keep it in a jar. You can use it again.

0:48:14 > 0:48:16Put the peaches in.

0:48:16 > 0:48:20We'll just leave them there for a few minutes

0:48:20 > 0:48:22until they're just soft and ready to peel.

0:48:22 > 0:48:27I'm just making this raspberry sauce which is perfectly simple.

0:48:27 > 0:48:32All it is really is the juice of the raspberries that you sieved...

0:48:34 > 0:48:36..and some sugar.

0:48:37 > 0:48:39You just mix the two together...

0:48:43 > 0:48:45..and you can use it for anything you like.

0:48:45 > 0:48:49But please, I implore you, don't call it a coulis!

0:48:49 > 0:48:54- You've peeled them already! - They're very easy to peel, once they're poached.

0:48:54 > 0:48:59I'm going to put some of these bitters from the bark of the angostura tree over them,

0:48:59 > 0:49:01just to counteract the sweetness,

0:49:01 > 0:49:03but some people might prefer the sweetness.

0:49:03 > 0:49:08- I think this gives a special little...taste.- I love bitters.- Yeah.

0:49:08 > 0:49:11Now we must transfer them to a lovely bowl.

0:49:11 > 0:49:15I don't cut them in half. I like them whole.

0:49:15 > 0:49:19People can deal with the stones themselves. I like the look of the whole peach.

0:49:19 > 0:49:24- Would you like me to do the honours with this sauce?- Do the honours! You made it, like a good dear.

0:49:27 > 0:49:31- Beautiful, isn't it? - Lovely. Such a good colour.

0:49:32 > 0:49:35Hence the "cardinal"!

0:49:35 > 0:49:36TOGETHER: Hence the "cardinal"!

0:49:38 > 0:49:41Who'd want to be Protestant when you can have cardinals?!

0:49:41 > 0:49:46JENNIFER CHUCKLES Now, then, what we'll do...is...

0:49:46 > 0:49:48sift a little icing sugar...

0:49:50 > 0:49:54..if it'll go through the sieve... over the top...

0:49:54 > 0:49:59in honour of Cardinal Hume's magnificent head of hair.

0:49:59 > 0:50:01Such a fine man.

0:50:01 > 0:50:05Now instead of the ubiquitous mint,

0:50:05 > 0:50:10because of our cardinal's name,

0:50:10 > 0:50:15- I'm going to put...leaves of BASIL on them instead.- Of course!

0:50:15 > 0:50:19- His Christian name is Basil - how clever you are!- George Basil.

0:50:21 > 0:50:26- A dish fit for a prince of the Church indeed!- Delightful!

0:50:28 > 0:50:32Bless us, O Lord, and the food we are about to receive.

0:50:32 > 0:50:37Bless those who have prepared it, and give food to the hungry. Through Christ our Lord. Amen.

0:50:37 > 0:50:39ALL: Amen.

0:50:42 > 0:50:45This is an excellent and fun first course

0:50:45 > 0:50:48with plenty of robust tastes and textures.

0:50:52 > 0:50:58It will soothe the savage male at any hour of the day...or night.

0:51:02 > 0:51:06Serve as a first course, with brown bread and butter.

0:51:09 > 0:51:14A glass of Beaumes de Venise or Prosecco would go down a treat with it.

0:51:28 > 0:51:32Well, I hope the priests are all having a lovely supper.

0:51:32 > 0:51:35I hope so, too. It all looked wonderful, the food.

0:51:35 > 0:51:40- Did you ever want to become a nun? - No, never! Not my cup of tea.

0:51:40 > 0:51:44My mother told me they wore calico underwear and ate horrible things,

0:51:44 > 0:51:46so that was me out.

0:51:46 > 0:51:48My nuns had very good food - at least WE did -

0:51:48 > 0:51:51but they expelled me and that put me off them.

0:51:51 > 0:51:54- Didn't they have extraordinary HABITS?!- Very(!)

0:51:54 > 0:51:57To WEAR, Jennifer! To WEAR!

0:51:57 > 0:52:01They had the chicest habits in the world. They were designed by Worth,

0:52:01 > 0:52:04- which is pretty grand, eh? - Amazing!- Amazing!

0:52:04 > 0:52:07- Well, cheers!- Cheers, dear.

0:52:07 > 0:52:10- And to the Almighty, I think. - And very much to the Almighty!

0:52:15 > 0:52:18Now, we're not cooking live in the studio today,

0:52:18 > 0:52:21but we've got some brilliant recipes from the Saturday Kitchen archives.

0:52:21 > 0:52:24Still to come on today's Best Bites, Saturday Kitchen veteran

0:52:24 > 0:52:27John Torode cooks his very first omelette on the programme.

0:52:27 > 0:52:32He goes head to head with Oliver Rowe in the one and only Saturday Kitchen omelette challenge.

0:52:32 > 0:52:35Clare Smyth, one of Gordon Ramsay's greatest chefs,

0:52:35 > 0:52:38shares with us her recipe for roasted spiced duck breasts.

0:52:38 > 0:52:41She serves it with creamed savoy cabbage and roasted apples.

0:52:41 > 0:52:45And Alesha Dixon gets to eat her Food Heaven or Food Hell.

0:52:45 > 0:52:46Would she get heaven, a lobster

0:52:46 > 0:52:50and a lobster-prawn ravioli with oven-roasted tomatoes and basil sauce?

0:52:50 > 0:52:56Or Food Hell - oysters served with sirloin steak, sauteed potatoes and roasted red onions?

0:52:56 > 0:52:59See what Alesha gets to eat at the end of today's show.

0:52:59 > 0:53:03It's always a pleasure to welcome Shaun Rankin to Saturday Kitchen.

0:53:03 > 0:53:06The first time he joined us at the hobs, he made chicken soup

0:53:06 > 0:53:09with all the trimmings, and even chicken scratchings.

0:53:09 > 0:53:12- So what are we cooking, then?- We're going to do something really simple

0:53:12 > 0:53:14- seeing as it's my first time on the show.- Yes.

0:53:14 > 0:53:19- But again, the emphasis on the combination of flavours, like I do in the restaurant.- OK.

0:53:19 > 0:53:23Using local scallops - nice big, sweet scallops - and potatoes...

0:53:23 > 0:53:28Unfortunately, no Jersey Royals at the moment. So, we're going to do potato and chicken soup

0:53:28 > 0:53:31with roasted scallops, chorizo sausage,

0:53:31 > 0:53:33finished with chicken scratchings.

0:53:33 > 0:53:36Chicken scratchings! We'll get onto that later.

0:53:36 > 0:53:38Anyway, with the potato here, you want me to peel this?

0:53:38 > 0:53:40Yes, and just dice that quite small.

0:53:40 > 0:53:45- Any particular potato people should be buying for this?- Marfona.

0:53:45 > 0:53:49Marfona is better. Marfona's great for mash, not like a King Edward, or something.

0:53:49 > 0:53:52That's all you're doing - you're making mashed potatoes in stock.

0:53:52 > 0:53:56You'll get a really creamy end to the soup, really.

0:53:56 > 0:54:02Now, congratulations must go out first of all for the restaurant, your Michelin star.

0:54:02 > 0:54:06- Yes! Thank you.- You kept it for the fifth year running?- Sixth.

0:54:06 > 0:54:08- Sixth year running?- Yeah.

0:54:08 > 0:54:13It's not an easy task, as so many people can vouch for.

0:54:13 > 0:54:16The guide has just come out... It's this month, isn't it?

0:54:16 > 0:54:19Yes, last week, so I was really happy to keep that.

0:54:19 > 0:54:23In here, we're going to roast the shallots quickly. No colour. Some fresh thyme.

0:54:23 > 0:54:29I'm going to cut the garlic in half, because I don't want it to get too small and burn.

0:54:29 > 0:54:31I'm just going to sweat that down.

0:54:31 > 0:54:34And you've been busy, not just in the restaurant,

0:54:34 > 0:54:38- but writing a cookbook, is that right?- Yeah.

0:54:38 > 0:54:42Writing a book, so hopefully that's launching at the end of the year.

0:54:42 > 0:54:46Just waiting on the seasons in Jersey, to get all the good photography.

0:54:46 > 0:54:48I want everyone to see what Jersey is all about.

0:54:48 > 0:54:53- Because it's only a small island, but it is just packed full of great food, isn't it?- I call it...

0:54:53 > 0:54:59I know it sounds a little bit crass, but I call it my little kitchen garden, which it is.

0:54:59 > 0:55:03And for people who don't know where it is, it is very close to France.

0:55:03 > 0:55:05It is. 14 miles, thereabouts.

0:55:05 > 0:55:08It's great for us, because we can just hop over on the ferry.

0:55:08 > 0:55:11A day out, Rennes market, that kind of stuff. Brilliant.

0:55:11 > 0:55:16- OK, so onions... Shallots, I mean. - Potatoes.- Potatoes. Water.

0:55:16 > 0:55:22- Just get rid of any excess starch in there.- Yeah, that's right. Potatoes can go in.

0:55:25 > 0:55:28- If you could peel the chorizo. - I can do that.

0:55:28 > 0:55:30We'll just warm that up in olive oil. That'll be brilliant.

0:55:30 > 0:55:35- OK.- So, the potatoes go in, followed by the chicken stock.

0:55:36 > 0:55:38This is cooking chorizo.

0:55:38 > 0:55:41This is not the normal stuff, the dried one, this is soft.

0:55:41 > 0:55:43Yes, nice.

0:55:43 > 0:55:46I'm going to use a little bit of potato water as well,

0:55:46 > 0:55:47just to cover that.

0:55:47 > 0:55:49That'll be nice.

0:55:49 > 0:55:55Now, you say people are flying in from all over the place to taste this treacle tart.

0:55:55 > 0:55:58Explain to us a little bit about the restaurant.

0:55:58 > 0:56:03Where is it, and what is the food all about? Whereabouts is it?

0:56:03 > 0:56:07It's in St Helier, which is the main town in Jersey.

0:56:07 > 0:56:11We're in our seventh year now. 60 covers.

0:56:11 > 0:56:17My style of food is, again, based on classic combinations and flavours,

0:56:17 > 0:56:22just re-twisted into a new style of cooking, using a lot of different cooking methods -

0:56:22 > 0:56:25water bath techniques...

0:56:25 > 0:56:31- that keeps things full of flavour. - Local ingredients but with a modern cooking technique twist?

0:56:31 > 0:56:36There you go. All right. So, the idea is, we could cook this for how long?

0:56:36 > 0:56:39We'll cook that until the potatoes fall apart, so about 15 to 20 minutes.

0:56:39 > 0:56:42- And then we end up with this one that we've got with you.- Correct.

0:56:42 > 0:56:45- And you want me to blitz that? - Yes.

0:56:45 > 0:56:48I'll just finish that with some milk, and if you can blitz that,

0:56:48 > 0:56:53- that would be brilliant. - Blend that.- I'll open the scallops.

0:56:53 > 0:56:56- You're using a special tool for this?- Yes.

0:56:56 > 0:57:00- It's a putty knife! But it does the job!- A DIY putty knife.

0:57:00 > 0:57:03It does the job. It's a bit concaved on one side

0:57:03 > 0:57:07which helps with the round bottom of the shell.

0:57:07 > 0:57:12- I noticed you said "putty". That's not a Jersey accent.- No, it's not.

0:57:12 > 0:57:16- It's a Northeast accent.- So, how did you end up in Jersey, then?

0:57:16 > 0:57:20I arrived there about 17 years ago now,

0:57:20 > 0:57:22did some stints in London and worked in Chicago,

0:57:22 > 0:57:26and ended up in Jersey, and fell in love with the place, really.

0:57:26 > 0:57:29I fell in love with the lifestyle...

0:57:29 > 0:57:33- It's an amazing place to fall in love with.- Yes, absolutely brilliant.

0:57:33 > 0:57:38- So, the scallops, these are hand dived? These are Jersey scallops? - Yes, I brought them over.

0:57:38 > 0:57:41These came first class and I sat in the back.

0:57:41 > 0:57:45- Are you allowed to bring food over? - No comment. - You'll probably get arrested.

0:57:45 > 0:57:47THEY LAUGH

0:57:47 > 0:57:51It's too late now. OK, we've got our scallops.

0:57:51 > 0:57:54- You've just lightly washed those. The secret is, don't use frozen ones.- No.

0:57:54 > 0:57:58- That's the key.- I'll just leave them on the side, just to heat.

0:57:58 > 0:58:02We've got all of our soup, which I'll pop in...

0:58:02 > 0:58:05This is why everybody who comes on the show always gets

0:58:05 > 0:58:07somebody else to do this bit, cos it goes everywhere.

0:58:07 > 0:58:12Don't put the top in, because it creates a vacuum. So, cloth over the top, slowly do it.

0:58:12 > 0:58:15I'm going to cut these scallops in half...

0:58:19 > 0:58:22- ..like so...- Yeah.

0:58:25 > 0:58:28We've got our soup here, which is nice and smooth.

0:58:28 > 0:58:33To that, I'm going to add more thyme, just to let it infuse once it cools down,

0:58:33 > 0:58:36- so you get a really nice fresh thyme flavour.- OK. That goes in there.

0:58:36 > 0:58:42- Now, explain to us about this chicken scratchings. - Well, when I was a kid,

0:58:42 > 0:58:45you know, when your mum makes roast dinner, and pulls the chicken out of the oven,

0:58:45 > 0:58:48you're always there when the chicken comes out

0:58:48 > 0:58:53- and you always steal the skin. - You used to go nicking the skin, like I did?

0:58:53 > 0:58:54This is a bit more texture

0:58:54 > 0:58:58and it adds a nice, real deep roast chicken-y flavour to the soup.

0:58:58 > 0:59:01So, chicken skin, you can get this off your butcher.

0:59:01 > 0:59:04I'm sure he's going to give it to you - it's not worth anything!

0:59:04 > 0:59:07Two pieces of greaseproof, sheet pan underneath, sheet pan on top,

0:59:07 > 0:59:10- 160 in the oven, 40 minutes.- OK.

0:59:10 > 0:59:14- Straight in the oven. 40 minutes? - Yeah.- OK.

0:59:14 > 0:59:17- We're going to thinly slice chorizo here.- Yeah.

0:59:17 > 0:59:23- Get this nice and thin.- Could you use another meat, apart from chorizo?

0:59:23 > 0:59:28I've gone for a kind of Spanish flavour combination here,

0:59:28 > 0:59:33but pancetta would be nice, belly pork, that sort of thing. Pork itself would be really good.

0:59:33 > 0:59:36And also, scallops. You don't just have to use scallops.

0:59:36 > 0:59:38You can use turbot, John Dory, sea bass.

0:59:38 > 0:59:42You really can make it a meal in itself, rather than just a soup.

0:59:42 > 0:59:46- Great for everyone, except Laila, who doesn't eat pork. - We'll keep that one separate.

0:59:46 > 0:59:49- We'll do two plates for you. - Thank you!

0:59:49 > 0:59:53We've got chorizo. You can see how much oil... It changes colour.

0:59:53 > 0:59:58- That lovely oil.- The paprika coming out of it.- Great with scallops.

0:59:58 > 0:59:59I'll turn that heat up.

0:59:59 > 1:00:02I'll just season these scallops quickly. Have you got any butter?

1:00:02 > 1:00:07Have we got any butter? Don't you get this programme in Jersey?

1:00:09 > 1:00:11This will upset that scientist or doctor

1:00:11 > 1:00:15that said we were banning butter. We've got hundreds of it.

1:00:15 > 1:00:18All right, so, hot pan, that's going to sear the scallops.

1:00:18 > 1:00:21I'll finish with a little bit of butter and some lemon,

1:00:21 > 1:00:24if you don't mind cutting that there. Not on there

1:00:24 > 1:00:26- cos that's got chorizo on it. - Not on there, that's the one.

1:00:26 > 1:00:29Right, that's that one.

1:00:29 > 1:00:32It's a nice hot pan, and really, this is kind of last minute.

1:00:32 > 1:00:36It is, yeah, yeah. We'll get that soup up to the boil.

1:00:36 > 1:00:39- I might need a touch of water in that.- OK, I'll get you that.

1:00:39 > 1:00:44- No problem.- Just in that soup. Swish that in. So, a nice hot pan.

1:00:44 > 1:00:48- Yeah. Carry on.- A little bit of oil.

1:00:48 > 1:00:49Scallops are going in.

1:00:52 > 1:00:56- Just turning the soup down a bit. - That's brilliant.

1:00:56 > 1:00:57Thanks.

1:00:58 > 1:01:00That's that one.

1:01:00 > 1:01:03So what's next for you then? Are we going to see a restaurant over here,

1:01:03 > 1:01:05or you've made Jersey your home?

1:01:05 > 1:01:09Jersey really is my home. I've got a...

1:01:09 > 1:01:12Hopefully launching my own dessert range at the end of this year

1:01:12 > 1:01:15off the back of the success of the treacle tart.

1:01:16 > 1:01:19- Is that treacle tart in a box? - Yeah.- OK.

1:01:19 > 1:01:23And maybe another five desserts to go with it.

1:01:23 > 1:01:27- Put salt on the top?- Yeah. - There you go.

1:01:27 > 1:01:29So we've got the chorizo there, cooking away nicely.

1:01:29 > 1:01:32I haven't seasoned that soup, but you want a little bit

1:01:32 > 1:01:33of fresh thyme in there, don't you?

1:01:33 > 1:01:35- Yeah, at the end.- OK.

1:01:38 > 1:01:40- Scallops, very, very quick and simple to cook.- Yeah.

1:01:40 > 1:01:43Speed is the key to this thing.

1:01:43 > 1:01:46There you go. We've got our fresh thyme there.

1:01:50 > 1:01:54- That's it. - Right. Soup can go on the plate?

1:01:54 > 1:01:58Yeah, soup. You can ladle that into, say, one or two ladles of soup.

1:01:58 > 1:02:00Butter into the scallops.

1:02:03 > 1:02:05Squeeze of lemon.

1:02:07 > 1:02:12- Looks certainly winter warmer-y. - Absolutely. Scallops can come out.

1:02:12 > 1:02:13Just leave that there.

1:02:16 > 1:02:21- We've got our chicken pieces over here.- Chicken scratchings.

1:02:21 > 1:02:23Chicken scratchings! All right.

1:02:23 > 1:02:25THEY GIGGLE

1:02:25 > 1:02:27Do you want chicken scratchings?

1:02:27 > 1:02:30- I'll give it a go, yeah.- Yeah, we quite like chicken scratchings.

1:02:30 > 1:02:32- Absolutely. - Spinach, you put in there.

1:02:32 > 1:02:36- Raw spinach so it cooks at the same time.- Yeah. Raw spinach.

1:02:36 > 1:02:40- It's over here, sorry. Here we go. - Only on one.- Only on one.

1:02:40 > 1:02:42Only on one.

1:02:42 > 1:02:45And you used the oil from this as well. That's the key to this one.

1:02:45 > 1:02:48Some nice chorizo...

1:02:48 > 1:02:52Little bit of the chorizo oil.

1:02:52 > 1:02:56- Scallops?- Scallops going on. - Scallops on yours?- Yes, please.

1:02:56 > 1:02:59- It's like a restaurant, isn't it?- I know, this is great! I'm loving it.

1:02:59 > 1:03:03To be honest, you can add some pecorino or some Parmesan cheese

1:03:03 > 1:03:06to this as well and that will be fantastic.

1:03:06 > 1:03:08And then your chicken scratchings on top.

1:03:12 > 1:03:16- Looks great. There you go.- To finish off.- Remind us what that is again.

1:03:16 > 1:03:20Chicken and potato soup, Jersey scallops, chicken scratchings

1:03:20 > 1:03:22- and chorizo sausage. - With chicken scratchings.

1:03:22 > 1:03:24Now you know how to make it. Mm.

1:03:29 > 1:03:32They'll be people sat in bed watching this still,

1:03:32 > 1:03:35with a hangover, thinking, "Chicken scratchings, I fancy a bit of that."

1:03:35 > 1:03:38- We'll get the right one. That's yours.- Merci.

1:03:38 > 1:03:39And guys, you get to dive in.

1:03:39 > 1:03:43- I'll put it in the middle. That's to share.- I can smell the chicken.

1:03:44 > 1:03:46Dive in. Tell us what you think.

1:03:48 > 1:03:51But the potato is the key.

1:03:51 > 1:03:53Often it can be quite waxy as well, can't it,

1:03:53 > 1:03:55- if you use the wrong potatoes.- Mm.

1:03:55 > 1:03:57- Mm.- Can you taste the thyme in there?

1:03:57 > 1:03:59Yeah, I can taste the chicken as well.

1:03:59 > 1:04:02- Chicken scratchings.- Mm.

1:04:02 > 1:04:04Mm!

1:04:04 > 1:04:07- That's all we're getting? Any good? - That's gorgeous, yeah.

1:04:07 > 1:04:11That chorizo and scallop is a classic combination.

1:04:15 > 1:04:18Now, that's the way to serve up soup this winter.

1:04:18 > 1:04:20The first time that John Torode

1:04:20 > 1:04:22and Oliver Rowe came on to the Saturday Kitchen studio,

1:04:22 > 1:04:25there were only two heads on the Omelette Challenge leader board.

1:04:25 > 1:04:27Surely that would make it a lot easier for them

1:04:27 > 1:04:29to get to the top of the pile.

1:04:29 > 1:04:32Forget your Michelin stars and Rosettes, it's this that matters,

1:04:32 > 1:04:34You've got to be right here, the top

1:04:34 > 1:04:38of the Saturday Kitchen Omelette Challenge leader board, that counts.

1:04:38 > 1:04:41All the chefs who come on the show have to create a simple

1:04:41 > 1:04:44three-egg omelette. That's all it takes, that's all I ask them to do,

1:04:44 > 1:04:48- in the fastest amount of time possible.- Rankin did 57 seconds?

1:04:48 > 1:04:51- Yes.- That show-off. - The record's 40, they reckon.

1:04:51 > 1:04:53I think he's been practicing, hasn't he?

1:04:53 > 1:04:56Carluccio, I think, was making a frittata, but anyway, you know.

1:04:56 > 1:05:01- A minute and 29?- Yeah. - I reckon I can do it in six minutes.

1:05:01 > 1:05:04- You better not! You better not. - We can do it in 12 consecutively.

1:05:04 > 1:05:07You've got your eggs in front of you. The secret is, you use...

1:05:07 > 1:05:08You've got your pans nice and hot.

1:05:08 > 1:05:11You can use butter, a little bit of cream, you've got some milk here,

1:05:11 > 1:05:15all identical ingredients, I promise you, not bigger eggs.

1:05:15 > 1:05:18- The time stops when it hits the plate, all right?- Yeah.

1:05:18 > 1:05:20- Ready for this?- Yeah.- I knew this competition would fire up.

1:05:20 > 1:05:22You ready? Three, two one, go.

1:05:23 > 1:05:24There we go.

1:05:26 > 1:05:30# La-da-di, da-da-dum, la-da-di... #

1:05:30 > 1:05:33- And I don't want shells in it, please.- It's only fibre.

1:05:33 > 1:05:38It's only fibre, son, don't even start on me. It's OK, here we go.

1:05:38 > 1:05:42# La-da-di, la-da-dum, la-da-di, da-da-da-dum... #

1:05:42 > 1:05:45- Go on, chuck it in.- Just... Look, who's cooking this?- Hurry up!

1:05:45 > 1:05:48- I've got to eat it! - Yeah, yeah, what ever.

1:05:48 > 1:05:50- Oliver is ahead of the game here. - Yeah, yeah, yeah.

1:05:50 > 1:05:53He's got burnt butter, ha, ha, ha!

1:05:53 > 1:05:55- But you are... Caramelise. - Caramelise.- Yeah, yeah.

1:05:55 > 1:05:58But you've put cream in yours. I think yours might cook quickly.

1:05:58 > 1:06:01Baveuse. It's got to be baveuse. That's the deal, isn't it?

1:06:01 > 1:06:04It's got to be nice and soft in the centre and gooey.

1:06:04 > 1:06:07Eggs, source them locally around London?

1:06:07 > 1:06:09Yeah, just north of London, Epping.

1:06:09 > 1:06:13I don't want to worry you, boys, but you've gone about ten seconds

1:06:13 > 1:06:15over the record, so you're slowing down a bit.

1:06:15 > 1:06:18I get my eggs from chickens.

1:06:18 > 1:06:21- I don't get them from Epping Forest. - Look at that.

1:06:21 > 1:06:24There you go. La da da!

1:06:24 > 1:06:27- He's beaten you today.- He has. - Come on, Oliver.

1:06:27 > 1:06:29That's nicely coloured, though.

1:06:29 > 1:06:32No, it shouldn't be coloured. It's an omelette.

1:06:32 > 1:06:33That's the way I like it.

1:06:33 > 1:06:34The clock stops. Lovely.

1:06:34 > 1:06:37Easy, now. Get away, you.

1:06:37 > 1:06:40Calm down.

1:06:40 > 1:06:43Always frightens me, a Yorkshireman behind me with a pink shirt on.

1:06:43 > 1:06:47- Go from the middle at least. - Go from the middle?- Yeah.

1:06:47 > 1:06:49It's a little bit overcooked.

1:06:49 > 1:06:51You're so rude to him!

1:06:51 > 1:06:53A bit too much salt, but that's all right.

1:06:53 > 1:06:55He's not very nice, is he?

1:06:55 > 1:06:59And this one is an Aussie omelette, look at this.

1:06:59 > 1:07:00It's upside down.

1:07:00 > 1:07:03Mmm, it's upside down, like he said. Yeah.

1:07:03 > 1:07:07You're running away because you know I'm going to come after you.

1:07:07 > 1:07:09- Times. Right, Oliver first. - Terrible.

1:07:09 > 1:07:13You did it in... how do you think you've done?

1:07:13 > 1:07:18- Do you think you've beaten him? - No! 1.13.

1:07:18 > 1:07:23One minute and eight seconds, you've done it in.

1:07:23 > 1:07:27So you go currently second.

1:07:27 > 1:07:30Now, John, look at this photo.

1:07:30 > 1:07:33It looks like your passport photograph

1:07:33 > 1:07:36- or something off Crimewatch. - Baywatch, actually, I think.

1:07:36 > 1:07:37- Baywatch! - That's a man to be scared of.

1:07:37 > 1:07:41You were pretty quick. How do you think you've done?

1:07:41 > 1:07:45- Do you think you've beaten Paul? - 59 seconds.

1:07:45 > 1:07:50You did it in exactly one minute.

1:07:50 > 1:07:52Ooh! You see?

1:07:52 > 1:07:56- Just not quite quick enough. - That's not fair.

1:07:56 > 1:08:00You know what, though, that's not quite as much fun

1:08:00 > 1:08:03as driving an everyday car around a track.

1:08:03 > 1:08:05Yeah, but we don't have a track.

1:08:05 > 1:08:07You've got an omelette and a pan, deal with it.

1:08:07 > 1:08:10- I want to go on Top Gear and drive a car.- Just deal with it!

1:08:10 > 1:08:13- It didn't get my blood racing. - Didn't it?

1:08:13 > 1:08:18But you next to me in that pink shirt, that got my blood racing.

1:08:18 > 1:08:19He's started already.

1:08:23 > 1:08:25That was, of course, back in the day,

1:08:25 > 1:08:27when omelettes were cooked properly.

1:08:27 > 1:08:29When Clare Smyth joined me in the studio,

1:08:29 > 1:08:31it was an honour to cook with her.

1:08:31 > 1:08:34But it's not every day you get to cook with a chef who runs

1:08:34 > 1:08:38a restaurant with a trio of Michelin stars. Look at this.

1:08:38 > 1:08:39Welcome back, Clare.

1:08:39 > 1:08:43- Now, this dish - cooked from start to finish in seven minutes.- Yeah.

1:08:43 > 1:08:45We're going to get started straightaway.

1:08:45 > 1:08:48It's spiced up breasts with creamed Savoy cabbage,

1:08:48 > 1:08:53and we've got the spices - coriander seeds, fennel seeds,

1:08:53 > 1:08:56nutmeg, cinnamon and some orange.

1:08:56 > 1:09:00So basically, we're going to start cooking the duck straightaway.

1:09:00 > 1:09:03Tell us about this duck while I get the celeriac on the go.

1:09:03 > 1:09:04What type of duck is this?

1:09:04 > 1:09:08Basically, this is an English duck from a farm based down in Devon,

1:09:08 > 1:09:11so it's free range. And it's a nice sized duck breast.

1:09:11 > 1:09:14It's a bit paler than some of the French duck you get.

1:09:14 > 1:09:19They can be quite dark red. And actually, this cooks quickly.

1:09:19 > 1:09:21Incredibly tender, really good.

1:09:21 > 1:09:24Like you say, it's a different colour and slightly smaller.

1:09:24 > 1:09:27It's a pale and tender meat. This is the one we use in the restaurant.

1:09:27 > 1:09:30And it's great to use English.

1:09:30 > 1:09:32We have great English ducks and chickens.

1:09:32 > 1:09:35So there's no excuse, really, not to be using them.

1:09:35 > 1:09:39Put it in skin-side down. That's just to render the fat down.

1:09:39 > 1:09:42That will develop a really nice flavour

1:09:42 > 1:09:45- and go nice and crispy, hopefully. - Tell us about the restaurant.

1:09:45 > 1:09:46There's a lot of mystique

1:09:46 > 1:09:48where three Michelin-starred food is concerned.

1:09:48 > 1:09:50What's your secret to holding them

1:09:50 > 1:09:54- and continuing to hold them for so long?- Consistency, really.

1:09:54 > 1:09:57You work your way up to that level and then you have to hold it

1:09:57 > 1:10:00every day with the same dedication and commitment.

1:10:00 > 1:10:02There is a huge team that work there.

1:10:02 > 1:10:06You obviously have to move with the times and move forward as well.

1:10:09 > 1:10:11You say a huge team.

1:10:11 > 1:10:14Give people the numbers that are actually serving,

1:10:14 > 1:10:18as opposed to the numbers that are actually eating.

1:10:18 > 1:10:24There's 41 members of staff employed, for a restaurant with 14 tables.

1:10:24 > 1:10:26And we're open five days a week.

1:10:26 > 1:10:32- So yeah, we do about 100 covers a day.- That's a massive amount of work.

1:10:32 > 1:10:34It is. It's in the detail.

1:10:34 > 1:10:39The benefit from that, I suppose, is that you don't work the weekend.

1:10:39 > 1:10:43Or rather, you do, because you do these cookery classes, don't you?

1:10:43 > 1:10:45On a Saturday once a month, I do a masterclass,

1:10:45 > 1:10:50which is really good fun. It's really casual.

1:10:50 > 1:10:52One for you, Amanda.

1:10:52 > 1:10:58We use seasonal stuff as well. The menu changes throughout the year.

1:10:58 > 1:10:59I've just popped the apples in.

1:10:59 > 1:11:03I'm going to roast them with the duck in the pan.

1:11:03 > 1:11:04I'll put that in the oven.

1:11:04 > 1:11:09- Don't you do your signature dishes as well in a cookery class?- Exactly.

1:11:09 > 1:11:11We do a take on the lobster ravioli,

1:11:11 > 1:11:13which is the signature dish of the restaurant.

1:11:13 > 1:11:16We do a tortellini at the minute.

1:11:16 > 1:11:20But that's all going to be changing soon, with spring coming in.

1:11:20 > 1:11:23So you can do the class a few times throughout the year,

1:11:23 > 1:11:24and pick up many techniques.

1:11:26 > 1:11:29So that's once a month, and the rest of the weekend,

1:11:29 > 1:11:32the chefs all get their time off.

1:11:32 > 1:11:35Yeah, so it's just one team all the time, which is great.

1:11:35 > 1:11:37Keeps the consistency in the restaurant.

1:11:37 > 1:11:41And we're pretty full all the time, really.

1:11:41 > 1:11:48So I'll just start to sweat down this bacon here. Put a lid on that.

1:11:48 > 1:11:52I've cut the celeriac into fine, fine dice. There you go.

1:11:52 > 1:11:53Whilst you're doing that,

1:11:53 > 1:11:56I'm just going to toast off some of these spices.

1:11:57 > 1:12:00I'll put the fennel seeds and coriander seeds in a pan.

1:12:00 > 1:12:03We're just going to toast them lightly,

1:12:03 > 1:12:05because we just want to release the aromas.

1:12:05 > 1:12:07We don't want to burn the spices.

1:12:07 > 1:12:10Just toast them for a few seconds in a hot, dry pan.

1:12:10 > 1:12:12Now, we're using celeriac,

1:12:12 > 1:12:17but it's also great for purees, soups and that kind of stuff.

1:12:17 > 1:12:21And roasting. It's good with roasts as well.

1:12:21 > 1:12:24- You can bake the whole lot in salt. - That's really good.

1:12:24 > 1:12:27OK, they're just going to go into a pestle and mortar.

1:12:27 > 1:12:30Do you have it on your menu, Lawrence?

1:12:30 > 1:12:32We've done celeriac in apple juice.

1:12:32 > 1:12:36We cook it in apple juice, apples and celeriac, and just cream it.

1:12:36 > 1:12:39The most famous one, I suppose, is remoulade,

1:12:39 > 1:12:42which is the French coleslaw with a bit of mustard.

1:12:42 > 1:12:44Yeah, I love remoulade and ham.

1:12:44 > 1:12:47Great with ham. Right, explain to us what's happening here.

1:12:47 > 1:12:49I've put in the nutmeg and ground cinnamon.

1:12:49 > 1:12:52I'm just going to pound up the spices a little bit.

1:12:52 > 1:12:54You want to pound them up quite a bit

1:12:54 > 1:12:57so you don't get big pieces of spice,

1:12:57 > 1:13:00but you still want a bit of crunchy spice in there.

1:13:00 > 1:13:01There you are.

1:13:01 > 1:13:04- So once that's done... - All your diced veg there.- Yeah.

1:13:04 > 1:13:05That's just going to go...

1:13:05 > 1:13:08I'm trying to do a little three-star dice there, you know.

1:13:08 > 1:13:11That's just going to go straight in there, with that bacon.

1:13:11 > 1:13:13- That's nice.- "Nice"?!

1:13:13 > 1:13:14LAUGHTER

1:13:14 > 1:13:16- I'm going to take half of that. - You only want half of it.

1:13:16 > 1:13:18Chef, it's finesse, not Skegness.

1:13:18 > 1:13:20LAUGHTER

1:13:20 > 1:13:22So I'm going to sweat that down.

1:13:22 > 1:13:25- Eurostar, not Michelin Star. - Ha-hey!- That's the one.

1:13:25 > 1:13:28- Right.- OK, so ground those up.- Yeah.

1:13:28 > 1:13:31In there's going to go a little bit of orange zest.

1:13:32 > 1:13:35So this is the topping for the duck, isn't it?

1:13:35 > 1:13:39Well, basically, it's just a glaze for it. I started doing this with...

1:13:39 > 1:13:42You know, like the wild ducks in the shooting season.

1:13:42 > 1:13:45It's really nice and you roast a nice wild duck with it.

1:13:45 > 1:13:47- You go shooting, as well, don't you? - Yeah. I like to get the...

1:13:47 > 1:13:50- You're not a bad shot. - ..produce fresh.

1:13:50 > 1:13:53Um...just going to put a little bit of juice in there as well.

1:13:53 > 1:13:57And where do you go for inspiration from your... for your menus?

1:13:57 > 1:13:58Obviously, weekends and stuff like that,

1:13:58 > 1:14:01but it's difficult when you're working them hours, isn't it?

1:14:01 > 1:14:04Yeah, but you get your inspiration from the seasons, don't you?

1:14:04 > 1:14:07- It's just... yeah, what's available.- Yeah.

1:14:07 > 1:14:11Um...and we cook quite classically and quite naturally, you know?

1:14:11 > 1:14:13We really try and respect the ingredients.

1:14:13 > 1:14:16We do try and buy as much British produce as possible.

1:14:16 > 1:14:19Obviously, you know, most of our cooking is French,

1:14:19 > 1:14:20but, you know, as I said,

1:14:20 > 1:14:23the duck and everything, there's amazing English duck.

1:14:23 > 1:14:26The difficulty that you find with purely British food, it changes.

1:14:26 > 1:14:28Some things like... We used that earlier.

1:14:28 > 1:14:31It could change, the sea kale, two weeks and it's gone.

1:14:31 > 1:14:33You have literally a two or three-week window,

1:14:33 > 1:14:34you have to use it while you can.

1:14:34 > 1:14:37You were talking about the sea purslane and stuff -

1:14:37 > 1:14:39you've got to preserve it while it's in season, pickle it,

1:14:39 > 1:14:42- and savour it as much as you can. Otherwise it's gone.- Yeah.

1:14:42 > 1:14:46- That makes it special and exciting, doesn't it?- It does. Absolutely.

1:14:46 > 1:14:50If you just go to, obviously the supermarkets are fantastic as well,

1:14:50 > 1:14:53but if you just always buy stuff all year round...

1:14:53 > 1:14:56- It's pointless. - It's just not special any more.

1:14:56 > 1:14:59You used to have festivals for when certain things came around

1:14:59 > 1:15:02and then you'd look forward to it and enjoy it.

1:15:02 > 1:15:04Now we've lost all them festivals.

1:15:04 > 1:15:06I know. I think there should be a resurgence,

1:15:06 > 1:15:09that that comes back and we start getting excited about it.

1:15:09 > 1:15:12In Spain and France, they still celebrate certain things,

1:15:12 > 1:15:15- the Calcot onions and things like that.- It's so regional as well.

1:15:15 > 1:15:16I adore truffles, so...

1:15:16 > 1:15:19We are missing what's going on here. What's in there?

1:15:19 > 1:15:20OK, I just put a little bit of cream in there.

1:15:20 > 1:15:23That's going to help the cabbage cook down.

1:15:23 > 1:15:25You don't really need to put any water or stock.

1:15:25 > 1:15:27You can put a little bit, but normally if you put a lid on it,

1:15:27 > 1:15:30it sort of steams and cooks down in its own juices.

1:15:30 > 1:15:32- And this is the duck.- The duck's just come out of the oven.- Yeah.

1:15:32 > 1:15:34So all I want to do with that now

1:15:34 > 1:15:36is I'm just going to brush the spices on it,

1:15:36 > 1:15:38straight away when it comes out of the oven.

1:15:38 > 1:15:41- That's the cabbage and all the ingredients gone in there?- Yeah.

1:15:41 > 1:15:42The duck...spices on.

1:15:42 > 1:15:45- I'm just going to baste that over a little bit.- Yeah.

1:15:45 > 1:15:47Just sort of roast though spices into it.

1:15:47 > 1:15:50- These are last, last-minute, these ones.- Yeah, really nice.

1:15:50 > 1:15:52But I want to just take that out of that pan,

1:15:52 > 1:15:54let it rest for a couple of minutes.

1:15:54 > 1:15:56- Do you want me to do that? I'll get a plate.- Yeah, cool.

1:15:56 > 1:15:58Just look after the cabbage.

1:16:00 > 1:16:03- There you go.- It's quite a simple dish, you only need a couple of pans,

1:16:03 > 1:16:04which is quite good.

1:16:04 > 1:16:08- I like that.- A couple of pans and 16 chefs! Yeah!

1:16:08 > 1:16:10But this is kind of a variant

1:16:10 > 1:16:12of what's on the menu at the moment, or...?

1:16:12 > 1:16:15We do do something like this, we do this cabbage, we use this duck.

1:16:16 > 1:16:20Like I said, I had the mallards on with it, which was really nice.

1:16:20 > 1:16:22Now, do you want me to just finish off that sauce?

1:16:22 > 1:16:25Yeah, we'll put a bit of duck stock in there now.

1:16:25 > 1:16:27You can use brown chicken stock, you can use chicken stock,

1:16:27 > 1:16:31- if you can't find duck stock. - This is from your restaurant.- Yeah.

1:16:31 > 1:16:35It's not like supermarket stock, that, is it? Look at that.

1:16:35 > 1:16:38- You'll have difficulty getting that out of there.- There you go.

1:16:38 > 1:16:40Again, I didn't need to season that cabbage,

1:16:40 > 1:16:42cos you got the smoked bacon in there as well.

1:16:44 > 1:16:45Right, so explain to us,

1:16:45 > 1:16:48- just recap what we've got in that pan over there.- OK.

1:16:48 > 1:16:50So in here we've got the smoked bacon,

1:16:50 > 1:16:52celeriac, carrots, savoy cabbage.

1:16:52 > 1:16:55Just a little bit of cream, that's all cooked down together.

1:16:55 > 1:16:57Obviously, the duck's just resting there,

1:16:57 > 1:16:59that'll take a couple of minutes to rest

1:16:59 > 1:17:02but, in this pan, you've got the spices, the duck juices,

1:17:02 > 1:17:04you've also got juices from the roasting apples,

1:17:04 > 1:17:06so it's nice just to finish off with a bit of sauce.

1:17:06 > 1:17:09- Ready when you are. - So we're just going to plate now.

1:17:09 > 1:17:10A little bit of salt...

1:17:11 > 1:17:14- ..in there.- A nice little bit of cabbage on there.

1:17:16 > 1:17:18And then this just takes on all the leftover spices

1:17:18 > 1:17:21- that you've got in there as well? - Absolutely. Yeah.

1:17:21 > 1:17:22Just going to carve that duck.

1:17:28 > 1:17:29So it's nice and...

1:17:32 > 1:17:34- You could do this with chicken as well.- Absolutely.

1:17:34 > 1:17:36- The garnish is still the same, yeah. - Yeah.

1:17:36 > 1:17:39Just going to pop that on top, really simply like that.

1:17:39 > 1:17:42OK, and we're just going to pop some of those apples on there.

1:17:42 > 1:17:46The apples are a great sweetness as well. Nice with spices.

1:17:46 > 1:17:50- The pan's not hot, cos I swapped it.- Ah, OK.

1:17:50 > 1:17:52A little bit of that sauce over the top.

1:17:53 > 1:17:54Look at that.

1:17:55 > 1:17:58Now you know where to go for a cookery lesson.

1:17:58 > 1:18:00There you go. Don't watch Saturday Kitchen.

1:18:00 > 1:18:03- Once a month, is it, your cookery class?- One Saturday a month.

1:18:03 > 1:18:05- Remind us what that is again. - OK, it's spiced duck breast

1:18:05 > 1:18:07with cream savoy cabbage and roasted Braeburn apples.

1:18:07 > 1:18:10From a three-star Michelin chef. Check that out.

1:18:15 > 1:18:19- Brilliant. Absolutely brilliant. There you go.- Gosh.- Dive into this.

1:18:19 > 1:18:21- Dive into that.- Wow.

1:18:21 > 1:18:23This in a matter of minutes!

1:18:23 > 1:18:25Minutes. Very, very quick as well.

1:18:25 > 1:18:28One thing you don't want to be doing with duck is overcooking it

1:18:28 > 1:18:31- as well. You can serve it medium, medium rare.- I like it medium.

1:18:31 > 1:18:33Honestly, cos, yeah... I like it medium.

1:18:33 > 1:18:34You go to France a lot -

1:18:34 > 1:18:37they still have it quacking over there, don't they?

1:18:37 > 1:18:38They just literally...

1:18:38 > 1:18:41take its feathers off, warm it up in the kitchen

1:18:41 > 1:18:43and bring it out and start eating it.

1:18:43 > 1:18:46- But great.- Fantastic. - Happy with that?

1:18:46 > 1:18:49I know you lot are into diving in, so you lot dive in.

1:18:52 > 1:18:55That was the perfect alternative to a Sunday roast.

1:18:55 > 1:18:59Now, when Strictly Come Dancing contestant and judge Alesha Dixon

1:18:59 > 1:19:01came into the studio, there was only one way

1:19:01 > 1:19:04to decide whether she got her Food Heaven or Food Hell.

1:19:04 > 1:19:05Check this out.

1:19:05 > 1:19:07Right, it's time to find out

1:19:07 > 1:19:09whether Alesha is going to face her Food Heaven or Food Hell.

1:19:09 > 1:19:11Alesha, just to remind you,

1:19:11 > 1:19:14your version of Food Heaven would be these fantastic lobsters...

1:19:14 > 1:19:15Look at those babies!

1:19:15 > 1:19:17..which could be transformed - these are cooked -

1:19:17 > 1:19:20could be transformed into a lovely prawn and lobster ravioli

1:19:20 > 1:19:22with a nice sun-blushed tomato sauce,

1:19:22 > 1:19:25- with fresh basil on top. - Love sun-blushed tomatoes.

1:19:25 > 1:19:28Or you could have your Food Hell, which are these delicious oysters.

1:19:28 > 1:19:30I like the shells.

1:19:30 > 1:19:32- Right, OK. - They could be a good ornament.

1:19:32 > 1:19:33The shells are fantastic.

1:19:33 > 1:19:35The classic carpetbagger steak, which is wonderful.

1:19:35 > 1:19:37I haven't done it since college,

1:19:37 > 1:19:39Which is inserted inside this lovely sirloin steak,

1:19:39 > 1:19:41sauteed potatoes, roasted onions.

1:19:41 > 1:19:43- It does sound nice, as well. - Which do you want?

1:19:43 > 1:19:45I'd love to go for the lobster, though, still.

1:19:45 > 1:19:48Ah, well, to decide, we've got no vote today,

1:19:48 > 1:19:50- but to make your own decision... - Yeah.

1:19:50 > 1:19:53..and your own fate, instead, you've got to decide, all right?

1:19:53 > 1:19:57- Now, because of Strictly, we're going to use these paddles.- Cool.

1:19:57 > 1:20:00All right? Now...what I'm going to do is put them behind my back...

1:20:00 > 1:20:03- There's Food Heaven and Food Hell. - Do you want me to turn around?

1:20:03 > 1:20:04You got to you decide your own fate.

1:20:04 > 1:20:06Now, I was never afraid of the paddles,

1:20:06 > 1:20:10cos I was used to getting twos and threes and fours from Craig,

1:20:10 > 1:20:13- but you were. You're used to getting tens.- Sometimes.

1:20:13 > 1:20:17- This is slightly different.- I'll turn around.- No, no, it's fine.- OK.

1:20:18 > 1:20:22- Pick a paddle. You got a 50-50% chance of winning.- Ip, dip...

1:20:22 > 1:20:27- No! Just click a paddle. Just... - LAUGHTER

1:20:27 > 1:20:29This one.

1:20:29 > 1:20:30- Sure?- Yeah.

1:20:30 > 1:20:33- Woohoo!- You've got it. Food Heaven. Well done.

1:20:33 > 1:20:3650-50% chance of winning, that's a bonus for us, anyway. Right, lovely.

1:20:36 > 1:20:37Lose the steak, boys.

1:20:37 > 1:20:40I'm afraid we'll have to take the oysters with us.

1:20:40 > 1:20:41Next, right, what we're going to do,

1:20:41 > 1:20:44I'll get the boys, first of all, on with the prawn paste.

1:20:44 > 1:20:45I can stay here with you, can I?

1:20:45 > 1:20:48- Yeah, you're going to be cooking half of it yourself.- Great.

1:20:48 > 1:20:49You got this prawn paste there.

1:20:49 > 1:20:52So if you can blend some prawns, salt and pepper, Martin,

1:20:52 > 1:20:55with a little bit of basil in there, that would be great.

1:20:55 > 1:20:58Now, in the meantime, if you could cut the tomatoes in half,

1:20:58 > 1:21:01mix them with a little bit of fresh thyme, nicely chopped.

1:21:01 > 1:21:04Salt and pepper on a tray, olive oil for the sun-blushed tomatoes.

1:21:04 > 1:21:05I'm going to get my lobster here.

1:21:05 > 1:21:08We've got the Scottish lobster and a Canadian lobster.

1:21:08 > 1:21:10See the difference between the two?

1:21:10 > 1:21:12What's the best one? Scottish or Canadian?

1:21:12 > 1:21:14It's up to you. I would pick Scottish, of course.

1:21:14 > 1:21:16My manager's Scottish, so he'll be pleased.

1:21:16 > 1:21:17Then it's the Scottish one.

1:21:17 > 1:21:19But the great thing about lobster

1:21:19 > 1:21:22is that it's got a natural line running along the top there, look.

1:21:22 > 1:21:25It's a line that you can follow when you cut it.

1:21:25 > 1:21:28So what you do is just insert the knife in the top, head end first,

1:21:28 > 1:21:31crack this down. Use a big, heavy-based sharp knife.

1:21:31 > 1:21:32Mind your fingers!

1:21:32 > 1:21:35Straight the way through, cut it straight through here.

1:21:35 > 1:21:38The thing with lobster when you're cooking them,

1:21:38 > 1:21:39if you do get them when they're alive -

1:21:39 > 1:21:42obviously they're blue when they're still alive -

1:21:42 > 1:21:43they go red when they're cooked.

1:21:43 > 1:21:47But what you need to do, really, is not blanch them in ice-cold water.

1:21:47 > 1:21:49The old way is to blanch them in ice-cold water.

1:21:49 > 1:21:51What I do is leave them to naturally steam

1:21:51 > 1:21:53after they've been cooked, it's fantastic.

1:21:53 > 1:21:56- We'll take the claws, like that. - It's always disappointing, isn't it,

1:21:56 > 1:21:59when you go to a restaurant and get lobster and you're like, "Ugh."

1:21:59 > 1:22:02- They look massive, but there's never anything in it.- Sorry!

1:22:02 > 1:22:04- I'm trying my best! - LAUGHTER

1:22:04 > 1:22:06Right, we're going to make the ravioli.

1:22:06 > 1:22:10- While Martin gets on with that, I've got my...- Can I have a job?

1:22:10 > 1:22:12Yeah, you're going to get one in a second.

1:22:12 > 1:22:14We've got our pasta dough in here.

1:22:14 > 1:22:17Now, what we going to do is this pasta is made with mainly egg yolks,

1:22:17 > 1:22:19- in which I've got 00 flour...- Right.

1:22:19 > 1:22:21..which is called Tipo flour sometimes.

1:22:21 > 1:22:24But it's really pasta flour. This is our pasta dough.

1:22:24 > 1:22:26What you need to do is blend this up in a little machine,

1:22:26 > 1:22:28like what we used to make that and then...

1:22:28 > 1:22:30leave it in the fridge and roll it all out.

1:22:30 > 1:22:32Martin's going to roll it out,

1:22:32 > 1:22:34meanwhile we're going to take our lobster.

1:22:34 > 1:22:37We can crack this now. You need to watch your dress...

1:22:37 > 1:22:39at this point, cos it gets...

1:22:39 > 1:22:42it sprays all over the place. Now, you crack that open

1:22:42 > 1:22:44and, ideally, if the lobster's cooked right,

1:22:44 > 1:22:45it should just pull out...

1:22:47 > 1:22:48..in a whole, says he.

1:22:48 > 1:22:51If it doesn't come out whole, you haven't cooked it properly.

1:22:51 > 1:22:53The problem is when you get some of these

1:22:53 > 1:22:55- from the supermarket, they sometimes overcook them.- Yeah.

1:22:55 > 1:22:58- And the lobster meat inside shrinks, doesn't it?- Yeah.

1:22:58 > 1:23:00So you need to just be quite careful with it.

1:23:00 > 1:23:03- That's my favourite bit of the lobster, actually.- Is it?

1:23:03 > 1:23:05- What, the little claw? - That little bit in there. Yeah.

1:23:05 > 1:23:08Yeah, some people like the claws, some people like the tails.

1:23:08 > 1:23:09So you've got the claw there.

1:23:09 > 1:23:12Inside that claw, there's a little sinew in there as well,

1:23:12 > 1:23:15so we need to take that out. But he's rolling up our...

1:23:15 > 1:23:16Right, one more and that'll be it.

1:23:16 > 1:23:20..lovely pasta dough there. Get it nice and thin.

1:23:20 > 1:23:21We can crack these.

1:23:21 > 1:23:24You chefs, you're just really clever, aren't you?

1:23:24 > 1:23:27That's what I thought about watching anybody who could dance!

1:23:27 > 1:23:30- I had the same thing.- I like the attention to detail, it's fabulous.

1:23:30 > 1:23:31- Do you?- Yes.

1:23:31 > 1:23:34Right, there we go, so inside the little claw, you see that?

1:23:34 > 1:23:37You've got a little... Almost like its shoulder blade there.

1:23:37 > 1:23:39- Are we going to use that? - No, we get rid of that.

1:23:39 > 1:23:41You can use it if you want.

1:23:41 > 1:23:44But, ideally, what I would do is get rid of these shells.

1:23:44 > 1:23:46Or you can basically freeze them

1:23:46 > 1:23:48until you've got enough and then roast them in the oven

1:23:48 > 1:23:51with some olive oil, they make the most amazing lobster oil.

1:23:51 > 1:23:53It's absolutely delicious. Delicious.

1:23:53 > 1:23:54Just take some olive oil in there.

1:23:54 > 1:23:57But inside this one, you see, you've got another sinew.

1:23:57 > 1:23:59- So we need to take that out.- Oh, OK.

1:23:59 > 1:24:00By what we do with this part of the meat

1:24:00 > 1:24:02is we just kind of roughly chop that,

1:24:02 > 1:24:05and that is going to be used for our little bit of ravioli,

1:24:05 > 1:24:07together with a little bit of tail. How are we doing, Martin?

1:24:07 > 1:24:10- I'm ready for your sliced bits. - There you go, one, two.- Lovely.

1:24:10 > 1:24:13- Brilliant.- When you go home, do you just have take away?

1:24:13 > 1:24:15LAUGHTER

1:24:15 > 1:24:17Yes.

1:24:17 > 1:24:20Well, I will do after today, cos I'm stressed!

1:24:20 > 1:24:23- Right, in we go with the chicken stuck.- Nice.

1:24:23 > 1:24:25Chicken stock. Right.

1:24:25 > 1:24:28Don't use fish stock. In we go with the butter. Right?

1:24:28 > 1:24:33Now, what we're doing is making a sauce out of just stock and butter.

1:24:33 > 1:24:36- All right?- Yeah.- This is a sauce, instant sauce with it. How we doing?

1:24:36 > 1:24:39Yeah, lovely, we're cutting them. We're going to get them in.

1:24:39 > 1:24:41Oh, bless them!

1:24:41 > 1:24:43- They look so cute.- Let me grab one.

1:24:43 > 1:24:46See, I can't believe you've got three chefs making you ravioli.

1:24:46 > 1:24:47I know! This is great.

1:24:47 > 1:24:49- Straight into a pan of water, straight in.- Cool.

1:24:49 > 1:24:53These are the ravioli. Done. In we go with the lobster meat now.

1:24:53 > 1:24:56This is going to go into our sauce, which we've got in there.

1:24:56 > 1:25:00We can use all that. Now, in the oven...

1:25:00 > 1:25:03what Fernando did was then roast off our tomatoes.

1:25:03 > 1:25:06Now, this is a really simple way of making a sauce. It's delicious.

1:25:06 > 1:25:09These are slow-roasted tomatoes, so I'll just show you before they...

1:25:09 > 1:25:12- What they're like before they went in the oven.- Lovely.

1:25:12 > 1:25:14Apart from I would lightly chop the thyme,

1:25:14 > 1:25:18but Fernando's put half the New Forest on it! But...

1:25:18 > 1:25:19LAUGHTER

1:25:19 > 1:25:23But the idea is, a little bit of olive oil, salt and pepper,

1:25:23 > 1:25:26CHOPPED thyme, basically slow-roasted and roast those...

1:25:28 > 1:25:30..for a good hour, hour and a half and you end up with these lovely...

1:25:30 > 1:25:34- Oh, lovely.- ..intense flavour of sort of tomatoes,

1:25:34 > 1:25:35which you get like this.

1:25:35 > 1:25:37And that'll reduce down nicely. That's happening, good.

1:25:37 > 1:25:39That's happening as well. We're doing well.

1:25:39 > 1:25:43Next, we can lose the lobster bits, guys. That would be out of the way.

1:25:43 > 1:25:44And then we've got these tomatoes.

1:25:44 > 1:25:47Now, the great thing about this is you can pop these in a jar

1:25:47 > 1:25:50with some olive oil and they keep, you see?

1:25:50 > 1:25:53- Lovely.- Give them away as little presents, bits and pieces.

1:25:53 > 1:25:55But they're just delicious.

1:25:55 > 1:25:57So you've got a little bit of tomato there,

1:25:57 > 1:25:59but it intensifies the flavour

1:25:59 > 1:26:02if you slow-roast them for a long time.

1:26:02 > 1:26:04Next, olive oil. A good olive oil.

1:26:07 > 1:26:09We're going to pop those in there.

1:26:09 > 1:26:11The ravioli's doing all right.

1:26:11 > 1:26:12That's cooking down nicely.

1:26:12 > 1:26:15That can come off now, we don't want to overcook it.

1:26:15 > 1:26:17You're good at multitasking.

1:26:17 > 1:26:19- Thanks.- That's normally what women are good at!

1:26:19 > 1:26:21SHE LAUGHS

1:26:21 > 1:26:22There you go.

1:26:22 > 1:26:24And we just basically squash these tomatoes.

1:26:24 > 1:26:27Now, if you squash these tomatoes straight away,

1:26:27 > 1:26:29it makes an instant sauce.

1:26:29 > 1:26:30- Oh, nice.- You see? Look at that.

1:26:30 > 1:26:33Straight away, with the tomatoes,

1:26:33 > 1:26:35because they've been cooked for a long time...

1:26:35 > 1:26:37they just taste delicious.

1:26:37 > 1:26:40- Nice.- Salt and pepper.

1:26:40 > 1:26:42If you can drain off that ravioli, Martin, that'd be great.

1:26:42 > 1:26:45- Too much salt.- Is it? SHE LAUGHS

1:26:45 > 1:26:47- Tell him. - He said you used too much salt.

1:26:48 > 1:26:50I didn't use too...

1:26:50 > 1:26:51LAUGHTER

1:26:51 > 1:26:53I'm not listening to you lot any more.

1:26:53 > 1:26:56I'm just in my own little world. There you go. A bit of that.

1:26:56 > 1:26:58Press that down nicely.

1:27:01 > 1:27:05A few bits more on the top. And then we've got our ravioli just here.

1:27:06 > 1:27:08Which...

1:27:08 > 1:27:10There you go. You've got your prawns,

1:27:10 > 1:27:13your bit of lobster in there and not forgetting...

1:27:13 > 1:27:15over here, we've got that lobster in the sauce.

1:27:16 > 1:27:18That can go in there.

1:27:18 > 1:27:21Grab your knife and fork, you get to taste this now.

1:27:21 > 1:27:23There you go.

1:27:23 > 1:27:27And then we can get our lobster meat, place that on the top.

1:27:27 > 1:27:29- With the claws.- Fabulous.

1:27:31 > 1:27:36It just... It's a lobster overall... overload. But it just...

1:27:36 > 1:27:38Just a little bit of that sauce over the top.

1:27:38 > 1:27:41- I think I love you more now. - A little bit more of these as well.

1:27:41 > 1:27:43- Tell me what you think. - There you go.

1:27:43 > 1:27:45And if you're feeling poncey, like Martin,

1:27:45 > 1:27:48- just stick that on top, there you go.- Twice the price!

1:27:51 > 1:27:57- No pressure(!)- Help yourself, lads. What do you reckon?

1:27:57 > 1:27:58All cooked in real-time.

1:27:58 > 1:28:00I reckon you get loads of fan mail from women that love you

1:28:00 > 1:28:03because you're a good cook.

1:28:03 > 1:28:05Tell us what you think. Is that your Food Heaven?

1:28:05 > 1:28:08- Beautiful.- You like that? - Absolutely beautiful.

1:28:13 > 1:28:15I'm just glad she got to eat her Food Heaven.

1:28:15 > 1:28:18I don't think I'd ever hear the end of it if I made her eat oysters.

1:28:18 > 1:28:20We've come to the end of this week's Best Bites.

1:28:20 > 1:28:23As usual, all the recipes from today's show are just a click away

1:28:23 > 1:28:26on out website - that's bbc.co.uk/recipes.

1:28:26 > 1:28:30And I'll be on BBC Two next Sunday at the usual time of ten o'clock

1:28:30 > 1:28:33with some fantastic recipes from the Saturday Kitchen larder

1:28:33 > 1:28:37and, of course, live on BBC One as usual next Saturday.

1:28:37 > 1:28:39Enjoy the rest of your day. Bye for now.