Episode 65 Saturday Kitchen Best Bites

I've got some amazing recipes ready and waiting on today's Best Bites.

Welcome to the show. Get ready to be tantalised

by some fabulous Saturday Kitchen recipes this morning.

James Tanner takes time away from his Plymouth restaurant

to show us how to make the perfect smoked haddock risotto.

He finishes it with a poached egg and mustard sauce.

And the man who helped put the Channel Islands

firmly on the culinary map,

Shaun Rankin, makes a warming winter chicken soup with a difference.

He serves it with Jersey scallops, chorizo and chicken scratchings.

Yes, you heard it right - chicken scratchings.

And you won't want to miss it.

It tastes delicious.

Clare Smyth is the woman in charge of the three-Michelin-star

Gordon Ramsay restaurant on Royal Hospital Road.

She serves up a mouth-watering spiced duck breast.

She simply roasts it and serves it

with creamy savoy cabbage and roasted apples.

And Alesha Dixon faced her Food Heaven or Food Hell.

Would she get her Food Heaven,

lobster in the form of a lobster and prawn ravioli

with oven-roasted tomato and basil sauce,

or the dreaded Food Hell, oysters served with a sirloin steak,

sauteed potatoes and roasted red onions?

You can find out what she gets at the end of the show.

But first, Adam Byatt proves you can recreate fine dining at home

in under ten minutes. Check out this incredible sea bass recipe.

-Good to have you back on the show.

-Thank you for having me, James.

You've upped your game a bit for this one. So, what are we doing?

Yeah, we're doing something a bit more interesting today.

We're going to treat this beautiful sea bass, line-caught sea bass,

with ultimate respect.

We're going to make a wonderful mayonnaise

in a really traditional fashion, but using an infused oil.

I like how you say "we".

-Yeah, we, very much "we".

-I'm doing this bit!

And then we're going to make a walnut and truffle pesto,

so quite a luxurious ingredient. So if you can get on with that.

-If you just pick the parsley down.

-Pick the parsley down.

And blend it with oil, so obviously, a mayonnaise,

you just need to make...

You need oil for it.

You don't often get the whole fish,

particularly whole line-caught bass.

I was going to say, "How can you tell it's fresh?"

-But you've taken the head off.

-Well, I could have...

-That's really the way of testing it.

-Very quickly, I'll show you.

Look at the gills and the eyes -

lovely, bright red gills and lovely eyes.

BLENDER WHIRRS Thanks, James.

-Sorry, carry on.

-Thanks, James.

And nice, protruding eyes, that's how we tell it's nice and fresh.

-Protruding eyes.

-Let me get this off the bone quickly, I'll show you.

Straight down the back.

That's it.

Now, actually, the oils are pretty simple to make, aren't they, really?

Yeah, and this mayonnaise works with crab oil, tarragon oil...

You can make all sorts of oils.

Watercress on the menu at the moment at the restaurant.

We've got a watercress oil, and we do it with salmon.

-Do you make your own oil, Si?

-Yeah, we use a lot of oils.

We make lobster oil from the by-products of the lobster,

so we don't waste the shells.

-You can make a mayonnaise from it like Adam's doing today.

-This is it.

-It's just basically herbs and oil, that's it.

-It's just flavoured oil.

Blend it up really well and then use that.

Look at this fabulous fish. This is line-caught. The difference is,

people often see sea bass in the supermarket, it's smaller.

-That's farmed sea bass.

-Yeah, absolutely.

You have to then put it back if you catch this out in the ocean,

but this is line-caught.

This is line-caught sea bass, yeah. Really beautiful.

If you can do another quick job for me there, James.

You can get the endive prepped for me.

Just take any of the nasty bits off and put it into a...

The French use this a lot, don't they, this endive?

-It's great in salads.

-Yeah, I love it. Nice cooked as well.

-Yeah, braised down.

-Yeah, beautiful.

There's a couple of pin bones in the bass which we need to get rid of.

Let's move that to the front there.

I will turn it off in a minute, don't worry.

You've got to blend that...

-you've got to blend that oil quite well.

-What was that?

You've got to blend that oil quite well, James. Yeah?

There we go.

-So the longer you blend it...

-It is important, the longer we blend it -

like you say, you can do this with watercress -

-the deeper the colour will go as well.

-Yeah.

You know what I find with watercress, the only problem with watercress is,

funnily enough, it has a lot of water in it.

It makes the mayonnaise quite thin.

But parsley works really well.

They can also go brown cos we're cooking it.

The temperature's going round and round and round.

I can't hear a word you're saying, but I'm sure it's right.

-Is that it?

-Yeah, that's great.

-Happy with that?

Yeah, that works really well.

Now, if you could turn that into a lovely mayonnaise for me.

I can, but you need to use the machine first, don't you?

Er...no, that's fine, you can do that now.

We'll put it into a bowl. Up to you.

I'm going to thinly slice this sea bass,

very thin across there and line it

on a piece of lovely parchment paper.

It will all make sense in a minute.

And this works well as a starter or a main course,

but I'm going to cook a slightly bigger main course portion.

So this is the kind of thing you serve in your restaurant, is it?

A very similar dish to this is on the menu at the moment.

I'll wash my hands.

-But we use salmon and we use a watercress mayonnaise.

-Right.

Similar, but a little bit different.

So you take the chicory... the endive.

They go straight into there.

And they'll crisp up really nicely in there.

I'm going to make a pesto, so slightly different,

and what I've done, I'll make some. It's very important.

Good quality virgin olive oil, some lovely walnuts in there. That's it.

Toast them off.

It's important to get a toasted flavour infusing into the oil.

But it's also most important as well that we cool it down,

cos we're going to add Parmesan to it.

It's very important that it's cold,

otherwise the whole thing's going to go really claggy.

-So really important we cool it down first.

-The whole lot goes in the oil?

Yeah, really simple. The whole lot goes in together,

so they'll just toast away. Leave them to cool after.

That'll take, what? A minute, a couple of minutes?

Yeah, two or three minutes, just to toast down.

Some Parmesan, as you would in a normal pesto. So this is just

taking a pesto and doing something slightly more interesting with it.

There you go.

The secret with that is always buy fresh Parmesan if you can.

Try not to buy that dry stuff. You often get that dried stuff.

-Not good.

-No, a nice Reggiano Parmesan is really good.

A little bit of garlic, not too much.

Do you want to put some thyme in there for me?

Just to continue the earthy notes,

while I get the job of putting this little puppy in.

-Beautiful Perigord truffle.

-Truffle.

That everybody can get at home, yeah(!)

-No, this is a luxury ingredient, I get that.

-Luxury?

-I'm counting - that's ten, 20, 30 quid.

-No, it's not.

A nice bit of truffle, and just to carry that through,

a little bit of truffle oil, which is quite readily available.

You don't want to use too much of it.

But then you can buy a bottle of that

and mix it together with some vegetable oil or sunflower oil

-and it lasts a lot longer, doesn't it?

-Yeah.

I was just going to hit that when you were talking there,

-just to make sure.

-So the fish needs to go in, yeah?

OK, so what we do, very simple with the fish.

Just season it really lightly. A little bit of olive oil,

just going to grate a little bit of lemon zest on there as well.

-A bit of olive oil.

-Can I take this off now?

-Yeah.

Keep it quite...oh, dear. Sorry.

Keep it quite...

chunky.

There you go. And I'll get on and do my mayonnaise.

And I've got a baking tray in the oven.

The oven's at full tilt, really hot, and a baking tray in the oven.

So really, people at home, as hot as your oven'll go, is that right?

-Yeah, and leave the baking tray in there.

-Yeah.

Leave the baking tray in the oven,

then just slip the fish onto the baking tray.

It works lovely for parties. You just do four, five at a time,

store them in the fridge, like that,

and it cooks from the underside on the baking tray.

-It's really simple.

-So doing it that way,

how long are you looking at cooking? A couple of minutes?

Yeah, it'll probably take two minutes maximum to cook that,

which is really fantastic.

We're starting to get a bit of a mayonnaise here.

That's an egg yolk, mustard, a touch of vinegar gone in there.

Completely traditional.

And put in a bit of water as well, just to let it down.

It makes it more emulsified and allows you to add the oil quicker.

Yeah, that looks lovely.

And of course, you can store that in the fridge.

It'll happily sit in the fridge for a couple of weeks.

-Now, I haven't had any water in here.

-Have you put any salt in it?

Nothing yet. Just that.

-That's all gone in.

-Beautiful. A bit of salt.

And because it's a tiny bit thick,

I'm just going to add a little bit of cold water.

If you're making mayonnaise, that's how to bring it down, isn't it?

Yeah, a little bit of water. Lemon juice, to cut through the fat,

is obviously really important.

And these lovely endive leaves.

I like these. They add a real crunch to the dish, you know?

They're great, aren't they?

So we'll just dress them in a bit of this pesto

just to give them a bit of...

You want them to be dressed.

Quite important that they are dressed.

And I'll just plate up now. That's it.

So no pans. Look, one pan. Very different for me.

-No fish either, at the moment.

-Yeah, no fish. There will be.

Don't you worry. Don't you worry.

In the restaurant, I put the fish in the oven

when the plate is virtually ready.

So we put some nice mayonnaise on the plate like that.

Painter and decorator now.

LAUGHTER

These beautiful endive leaves.

I can see people doing that tomorrow for Sunday lunch.

Well, you never know! It might catch on, James.

You never know.

There we go. And then we just dress some of that.

Beautiful pesto down there.

And like you say, the French cook with endives quite a lot.

I think it's brilliant braised, and makes great jam as well.

A little bit of orange juice. Cooked with orange it's beautiful.

It holds up really well. All right?

A little bit of parsley cress, just to continue the thing.

I'll go and get the fish.

Watch your fingers, James.

There you go.

It's all there. Is it cooked?

It's all there. It's all cooked.

Literally just turn it out onto the plate...

Done. There you go.

Looks pretty good to me. So remind us what that is again?

That is my baked fillet of sea bass with a walnut and truffle pesto

and parsley mayonnaise.

That's why you need to go to his restaurant. Check that out.

It absolutely looks fabulous. There you go.

Would you ever attempt something like that?

Well, I'm getting some tips.

It's just that the mouth was open when he did that sort of swirly bit.

-I'd probably leave the swirly bit out but...

-Dive into that.

Like you say, very, very quick to cook.

Yeah, very quick and I always cook things that are quite homely

and I wanted to do something that was a bit more restauranty.

Yes. And this is it, yes.

The walnut's really earthy, it goes really well with the parsley

-and the bass can hold up to it. It's a great fish.

-That's beautiful.

I like the way you said that!

Those blenders certainly can be noisy but it's worth it

when you get food as good as that in the end.

Coming up, I'll be cooking Kelly Adams the largest rump steak

she's ever seen after Rick Stein samples the delights of the Far East.

We got off the boat at Chau Doc market

because I wanted to buy some ingredients to make a pho.

It's the classic Vietnamese soup which is becoming really popular

in the West because it's light, healthy and very tasty.

The Chinese ruled here until 1,000 years ago

and some of those influences live on.

Anh, what are they doing there, then?

They are wishing success to the shop.

What, they are going into his shop?

-Yes.

-Oh, I see, to bring him good luck for the year?

-Yes, exactly.

Oh, I see.

Just like Padstow May Day - going into everybody's houses.

It's the same the whole world over!

-Oh, it's very hot today. You should have your hat.

-One of these?

-Yes.

I'm worried I might look a bit silly in it.

-Oh, that's better. How do I look?

-Better.

-Yes, much better.

-Do I look all right?

-Like a Vietnamese.

-Oh, good. I bet!

Come on, then!

-These are the right noodles, aren't they? They're rice noodles?

-Yes.

Everything is a rice noodle for the pho.

This one is for pho.

-Oh, yes, they're wider ones.

-Yes, this one for pho.

-OK, we need four for four phos. For four phos.

-Four phos.

-7,000 dong for one kilo.

-7,000.

-What's in them? Just rice, flour and water?

-Yes.

Brilliant.

-Right, now we need to get some herbs.

-Yes.

One of the predominant ingredients in Vietnamese cooking

is the amazing variety of herbs

and vegetables, including lots of water plants.

They have a slightly pondy whiff about them.

They're grown or collected by farmers who bring them here from

all over the area, either on the back of mopeds or, of course, by boat.

Perfect. How much?

-6,000 dong.

-6,000. There's 10,000 dong.

-Yes.

How much is that in dollars, 6,000?

6,000 dong is now...

-..40 cents.

-40 cents, I see.

-Well, that seems a good buy today.

-Yes.

The Mekong rises in Tibet, flows through Yunnan province in China,

Laos, Thailand, Cambodia, to Vietnam, and then into the South China Sea.

There's always water hyacinths flowing downstream and they help

purify the river as well as being harvested for fertiliser.

The Bassac II, which is modelled on an old rice barge,

takes me to the town of Can Tho.

It's no exaggeration to say the reason I'm in Vietnam

is because of this dish, pho.

I first came across it watching Keith Floyd's programme, Far Flung Floyd -

it's a bit difficult to say that - in the early '90s,

and when I saw it, I just thought

"That is perfect Southeast Asian food to me."

So here I am, and I'm going to make one and I've been cooking this dish,

actually for about, I don't know, ten years, and I just came here to see

whether what I was doing was right because, in the end,

I just got it out of a recipe book and I'm pleased to say it is

just about right but I've had Anh show me how they do it.

Slightly different, and this is how it's done.

First of all, I'm going to take some shallots and ginger and squish them.

This is how you squish.

Oh, God, sorry about that.

And they're going to go into a roasting pan.

Before that, I'm going to add some star anise, fennel seeds,

and cinnamon bark and just get them nicely roasting.

And now the shallot and ginger.

The reason for roasting the spices and the shallot

and the ginger is to bring out the flavour.

I also think the aroma actually makes the cook more enthusiastic.

One of the things, talking to Vietnamese,

every time they talk about cooking, they talk about the smell of cooking.

It's part of what they do.

So those roasted spices, ginger, shallots, go in there.

I didn't make this broth because it takes 24 hours to make

and Hanoi is the best place to see a broth being made.

They use beef marrow bones,

and as I said, it takes 24 hours of very gentle cooking. Very important.

And the marrow, I think, probably gives the texture, a slightly thick,

slightly - what's the word? - slightly viscous texture.

Now, this is a bit I didn't realise they do,

but they take some onions and they cut the white away from the green

and they put the white in the broth, in the stock,

and I'm going to slice the green up.

Before I do that, I just want to thinly slice this topside of beef.

The idea is to cover the bowl with beef.

In fact, the hot stock just cooks it, but doesn't cook it too much

So there we go.

There's the beef sliced

and now just slice up the green part of the spring onion

very, very finely.

Now, the next thing is to heat the noodles.

In Southeast Asia, noodles are always reheated in these wire baskets,

dipped in hot water

and then added to the bowl so that they're piping hot

before the bouillon and other ingredients are added.

When making the stock for pho, I've always thought that

it's very similar to a French consomme, a beef consomme,

and then I read it may well have come from the French word "feu",

meaning "fire", as in "pot au feu".

Now the raw beef is layered on top of the noodles

and that will lightly cook as soon as the boiling bouillon is added.

Now, in go the bean sprouts and fresh herbs from the market - basil,

coriander and mint.

And now all that's left to do is add some sliced bird's-eye chilli,

and fish sauce - a few teaspoons.

I hope that's not too much.

And then a squeeze of fresh lime - hot, salty and sour.

Oh, there we go.

I hope it's good. I certainly enjoyed cooking it.

I absolutely love it.

A Vietnamese writer said that pho is no longer a dish,

it's more an addiction, just like tobacco.

Another said, "It's the soul of the nation,

"a contribution to human happiness."

I totally agree.

That soup certainly did look delicious.

As a chef, there are always dishes that make you happy, and you never tire of cooking.

For Rick, it was that beef noodle soup.

For me, it was something a lot less exotic than Vietnamese pho.

It's probably one of you guys' favourites as well, isn't it?

Steak and chips with a classic Bearnaise sauce.

The steak is this steak.

-The biggest steak you could possibly have found...

-This is proper, love!

..to scare me on live TV!

In a baguette, this is my lunch!

You don't get this size by eating, you know, Twiglets!

This stuff is proper, proper rump steak.

The rump is, obviously, from the back-end.

The best part of the rump steak...

I think it's the best tasting bit of steak but it's got to be cooked properly,

and above all else, it's got to be a really good piece of meat.

It's got a great flavour, hasn't it, rump?

I think it's got a much better flavour than fillet and ribeye.

Really? Fillet's the posh one that everyone buys.

Well, the fillet's the most tender,

it's not necessarily the best flavour.

If you can get it, buy yourself some rump steak.

-You've got to get really good quality beef, all right?

-OK.

That's the key to it. You can have a rump steak

and it'll be very tough so a good quality piece of meat.

-So rely on a good butcher.

-OK.

-Black pepper, no salt.

-On a very hot pan by the looks of it.

A very hot pan. I'm going to colour this very, very quickly.

Black pepper and salt. I'm going to put this salt on afterwards

so we basically seal that off in here. If you want to get a little

bit of colour on here, we're going to add some butter to it.

Why do you put salt on afterwards? Doesn't it absorb it?

I just think it burns when it draws out the moisture of the meat.

-Oh, OK.

-So basically, I always season it afterwards.

You want a decent colour on it. In the oven.

-In the oven?

-In the oven.

450 degrees centigrade... Fahrenheit! A very, very hot oven.

220 degrees centigrade.

Cos if I cooked that on air, you'd still be here when Football Focus was on!

I was going to say!

We're going to make a hollandaise. Or rather turn it into Bearnaise -

which is a classic sort of chefy thing - which is a hollandaise sauce with the addition of, normally,

both tarragon and chervil

but I actually use tarragon for this, all right,

so very, very simple.

Now, about yourself. First time we saw you was in Holby City?

Yeah, yeah, yeah. That was...

I was in that for about two-and-a-half years.

I think I left in 2006.

When you finish drama school, drama college,

that's what you did, do you particularly go into any genre

-or are you just open to anything?

-Yeah, just open to anything.

You get an agent, and then when you leave,

they put you up for everything - theatre, TV, film, commercials - and then you see which sticks,

but unless you're like Adrian Lester, who's also in Hustle,

and Robert Glenister, who seem to be able to do everything they want to,

-you do tend to get pigeonholed a little bit, but I kind of...

-But you've done theatre.

At the same time as doing Holby City you did film as well.

Yeah, I love doing film and TV more than theatre, really.

-Didn't you have a part in Bronson as well?

-I had a small part in Bronson,

but that was really successful, that film. It was everywhere.

It was quite a low-budget film, shot in the Midlands. It went everywhere.

-It did really well.

-The Boxer - you were in that?

The Boxer - that was quite a small independent film as well. I should be bigging myself up here!

-At least you were in them!

-But I prefer doing...

I don't really do much theatre, which I probably should do, but I prefer film and TV, really.

-So, talk about Hustle at the moment. It's in its seventh series.

-A third one for me.

-I only started three years ago.

-Don't you worry you're just going to get killed off in a minute or...?

Not in Hustle! I worried when I first got the part

because the girl that was in it before me was a major...

So I thought, "I can't believe they're giving this part to me

"and they'll realise soon that I don't look like Jaime Murray,"

who was in it before.

You brightened up Kenny's morning when you walked into the studio!

-Oh, yeah? With no make-up on!

-You've got it in for me today, haven't you?

Oh, no, I haven't even started yet.

"..With a small utensil..."

He's gone bright red to match his hair. Look at that!

KELLY GASPS

-I'm only kidding! I'm only kidding! So, anyway, new series. It was on last night.

-Yes, it was.

It's been moved to Fridays, obviously, being on last night.

-Hugely popular. Six million viewers?

-It is, yeah.

Every year we go, "I hope we get to do another one,"

and then it's massively popular, so we keep making it.

But the format - I was watching last night - it's slightly changed a little bit

in a way that... There's funny elements in it as well.

-Yeah.

-It used to be... not serious, but...

-It's very cool,

and last year it was quite... not dark, but a bit more serious.

The baddies were bad, and money-laundering and horrible businessmen and bankers,

-and this year, it's been a lot more humorous.

-Right.

Last night's was funny, with Anna Chancellor.

They've got great guest artists who are very funny,

so it's been a lot lighter-hearted this year.

-And six parts to the new series?

-Six, yeah.

You know, I'd never... I'd buy it.

-I'd never whisk. I'd buy it.

-You'd buy it?

-I'd buy it.

The idea is to have somebody like Kenny doing it. Come on, big man.

The idea is not to add the butter too quickly, otherwise it curdles.

-Is that butter in the glass?

-That's pure butter, clarified butter.

-Whoa!

-Yeah.

-OK. All of that...

-Then we've got some chips we are going to deep-fat-fry as well.

-OK.

The steak's in the oven, the chips are in there. This is the reduction. We've got shallots,

tarragon vinegar, white wine and some tarragon in there...

White peppercorns. Reduce that down. Let it go cold and we've got this mixture here.

You almost let it dissolve and it goes to that.

-OK, but not browned.

-We use that to flavour the hollandaise.

You can put other flavourings in. You can put blood oranges in,

-which turns it into...?

-Sauce Maltaise.

-Sauce Maltaise.

You can put mint in it, which turns it into...?

-A minty hollandaise.

-A minty hollandaise!

Paloise, it is called.

ALL LAUGH

But you'll know that with your new year's resolution -

-to use your kitchen more.

-To use my kitchen, yeah.

It's all beautiful and open-plan

and it's got lots of chopping space, so I've got to learn how to do that.

My new year's resolution is never, ever to do quiz shows any more.

"Who Wants To Be A Millionaire?" - I did that just before Christmas.

-I got the lowest ever score.

-Ooh! That's got to be embarrassing.

-250 quid I came out with.

-Did your mind go blank?

-Yeah, it did go blank. How are we doing?

-We need water, I think.

-Give us it here.

-That's it.

I don't know. I just give him that for two minutes and he ruins it.

-Look at that.

-Curdled!

-A little bit of water.

So, what... Are you never able to be asked questions?

When it starts to get thick, you just get a touch of hot water,

add that to it and it will bring it back.

-It's not curdled!

-It starts to get a little bit thick.

You don't add more and more butter to it.

You just add a little bit of hot water. Plenty of chopped tarragon.

We then take the shallots and that goes in.

-Give that a quick mix, like this.

-Why shallots and not onions?

Because shallots cook and taste better.

You are traditionally supposed to drain that off and use the liquor,

but I actually like Bearnaise that you can taste the chunks in.

So, there's your Bearnaise sauce.

You've got your chips, which are nearly there,

and you've got your steak...

-Which has been in the oven.

-Which is ready.

-But you only cooked that on one side.

Yeah, then you take this, because you've cooked on one side,

-you turn it over and that is the best bit. See?

-Yeah.

-Yeah, that's the colour.

-And then you can get a bit more butter...

-A bit more...?!

-A bit more butter!

-A bit more butter...

-My heart!

-..and put it over the top. You see?

-Oh, my goodness.

-And that goes over the top.

-So, this one isn't the healthy cut?

This is really healthy, because you've got part of your five a day, roughly.

-Here's me thinking you'd do a healthy January salad.

-Yeah!

-No!

-Your spuds... Rather your chips, there you go.

-Salt on the top, like that.

-OK.

Now, if you were in Shaun's restaurant, you'd do this...

-Make a little Jenga out of them.

-I don't serve chips!

However, you're with me, so you get that!

ALL LAUGH

-There you go. There's your chips.

-Hmm.

-And then you've got your proper steak.

-Which you have to rest.

-Ideally, you leave it to rest.

You don't put it in foil? I've been doing it SO wrong.

Agh!

-And then, when it's out the oven...

-It's not...

-..season it

with black pepper and salt.

-This hasn't got blood running out of it, has it?

-It has, a little bit.

-Good!

-Is it still mooing?

-Enough to get you back to being a vegetarian.

-It's kind of still mooing.

-It's not mooing. Just get that down you.

-There you go.

-Thank you very much.

-It's easy. You look healthy.

-A little bit of salad.

-I'm going to be brave...

-Make you feel... Dive into that.

-I'm going to get...

-You're tasting a well-done bit!

-All right, I'm going to go for...

Dip it in there. That's the bit we spent about ten minutes making.

Thank you.

Ooh, hang on.

-Mm-mm-mm!

-Proper chef's grub, that.

-Hmm, that's good.

-Thank you. There you go.

Honestly, you really should try making your own Bearnaise sauce.

I promise you're going to love it.

Now, if you want to cook anything from today's show,

you can find all the recipes at bbc.co.uk/recipes.

We're not live today, but instead, we're looking back at some of the tasty clips from the back catalogue.

Right now, it's time for a masterclass on how to make the perfect risotto

from the toast of Devon, Mr James Tanner.

-Morning.

-How are you doing?

-I'm all right. You?

-Good to see you. Right, what are we cooking?

Roast smoked haddock and leek risotto,

-a light grain mustard sauce and a poached egg.

-All in seven minutes?

-Something like that.

-Do you want me to chop?

-Yes, please.

I'll go through the ingredients.

You'll need some garlic and shallots, which I'll give you.

We've got some arborio rice, risotto rice, a bit of vermouth,

obviously some eggs, some grain mustard,

Parmesan cheese, a bit of vinegar to cook the egg in,

cream and some fish stock as well. And also a bit of haddock.

First of all, I'll put my stock in the pan.

Would you advise people to make that, if they can?

You can buy those little stock cubes.

If I was at work... Obviously we make gallons of the stuff,

but buy yourself a stock cube, or you can even buy stocks that are already in liquid form.

You can buy it from the supermarket.

-With smoked haddock, there's quite a lot of flavour going to come out.

-Very much so.

I am using - and I would recommend this - natural smoked haddock.

I'm just going to take a bit of this fillet

-because I'm cooking for one...

-As opposed to the yellow one?

Yeah, the bright-yellow one has been painted with dye

and I wouldn't recommend using that. So, natural smoked.

-You can see from the colour...

-It hasn't seen a pack of fags, has it?!

It should be this lovely colour.

Now, I'm just cutting off one portion, OK?

I've just removed the skin. With the skin, I don't waste that.

I'm going to put the skin into the fish stock with a bay leaf.

This will boost flavour and it'll be a great boost for our sauce.

-How are you getting on with all that?

-Done.

-Top banana.

Over here, we've got a non-stick pan.

I'll add a splash of oil to that and then get my shallots.

Shallots go in first. You want to cook them with no colour, so they're translucent.

If you put the garlic in, chances are you can taint it, and it will taint your risotto.

So just get that coated, and then, at this stage, in with the garlic.

Now, this is not the first time you've cooked for Matt over there.

It isn't. Myself and Matt were the winning team on Ready Steady Cook.

-Who were we against?

-Hmm, let me think about that one. Who was it?

Ohh, James Martin, maybe!

I always got stitched and got the useless ingredients.

Oh, excuses, excuses! OK, this is all cooking down. After that,

we're going to add a bit of vermouth.

I had a chocolate bar, a Pot Noodle and a bottle of beer once.

What are you supposed to do with that?

In with the vermouth, in with the arborio rice.

We're just going to coat the rice with the oil and alcohol,

and as you can see, it's quite a dry pan.

The idea is, you take this to what they call the popping stage. Yeah, it's popping.

Now, the next stage is, you add your stock very, very gradually.

You don't rush it. So a little bit of stock at a time.

I can't stress this enough.

Don't glug it all in there.

In an ideal world, eight to nine minutes to cook out a proper risotto.

Of course, in true TV style, here's one I did earlier.

But we're going to carry on cooking this out so I can show you.

-Now, you and the other Matt have something in common as well - the AA Restaurant of the Year.

-We have.

-You won it for Wales?

-For Wales, yeah.

For '07-'08, Tanners Restaurant won AA Restaurant of the Year for England.

-Which was nice.

-How much did that cost you(?)

You know, a couple of dinners and we were there! No, a really good award.

That kind of thing obviously doesn't happen to you every day.

I'm really honoured. A great boost for the staff, really.

OK, now onto the egg.

I've got a bit of vinegar, some water, which I'm just going to turn down,

because you don't want it to be bubbling away too much.

This will cool it down. So, a little glug of vinegar in there.

Obviously, not rocket science or anything.

Basically, the vinegar holds the albumin of the egg,

so it keeps its shape nice. I'm going to give it a stir.

So this is a masterclass of how to make the perfect poached egg.

-Something like that! We'll give it a go, anyway!

-From a doctor.

You've got your doctorate?

Yes. This year, me and my brother,

we got an honorary doctorate of arts from Plymouth Uni.

-So, doctor... Or doctors.

-I can outdo him.

In two months, I get a professorship!

-You get a professorship?

-Yeah, yeah.

-There I was, milking it, and he walks on and says that.

-Never passed a single exam in my life!

I really wish I'd known that, James, you getting a professorship.

-I'd have brought you a pipe and a couple of patches for your jacket.

-Just get on with it.

OK, now, as we said before,

we just keep stirring this in and feeding this in.

You've put a bit of vinegar in there, whisked the water...

You create a little vortex, a little swish,

drop your egg in and then we'll leave that for about 3.5 minutes, to cook through.

We put the leeks into the risotto mixture,

you've grated me some Parmesan cheese. I put some butter into it now.

We'll add some grated Parmesan. I'll correct the seasoning but...

We need to cook this fish, don't we?

Yeah, it's going on now. A bit of salt, a bit of pepper.

Don't overdo it because the haddock has a salty content.

Now, with the haddock, a tiny bit of salt, a tiny bit of pepper,

season both sides. I've cleaned out my pan from the leeks.

-I'VE cleaned out your pan.

-You've got to do something around here!

We just keep the butter moving, and then cook the fish,

presentation side down. I'm not shaking the pan.

It's smoked, so it's half-cooked, anyway.

We'll get a bit of colouration on it.

Now, you can get to a stage with risotto where you can cool it down.

If people are worried about doing this for dinner parties,

because there's quite a lot of things going on,

-you could make the risotto beforehand and just warm it through?

-Very much so.

Do yourself a risotto base and then, as you said, finish it with butter,

-finish it with some Parmesan cheese, different flavourings.

-And the same thing with the egg?

You could do the eggs, drop them into iced water after they are cooked through,

and then leave them in the fridge in the water.

-I'd recommend using them within 24 hours, though.

-OK.

-Then just refresh them in boiling water?

-Exactly.

Now, in the meantime, the eggs are almost there.

I'm just going to drain it off on a bit of kitchen towel.

I've just drained off some fish stock, which had the bay and the haddock skin.

We'll bring that up to a gentle simmer.

I'll add some cream to that. We'll add a teaspoonful of grain mustard as well.

That just goes in.

I'll add the cream in a moment, because I don't want to split the sauce with the egg.

It's just gently poached. I don't want to overdo it.

We're just going to leave that to drain.

The fish... You're swishing around near the pan.

The risotto, we've added cheese. I've corrected the seasoning.

-You got to be careful with the amount of salt you put in.

-Exactly, especially with the haddock.

Now, don't overdo it, because it is very filling, obviously.

It is quite unusual. You'd never usually serve a sauce with the risotto

but because this is heavy, I want something light.

The haddock is starting to get a bit of colour around the outside,

so we know it's halfway there.

You can see how the colour is changing. If I turn it now...

-Have you got a spoon?

-I'll let you deal with the sauce.

-Thank you.

You can baste that in butter. That would be wonderful.

A splash of cream goes into our sauce.

So is this the type of food that you serve in the restaurant?

Something like this would go on the lunch menu. Definitely. I had it on in December

and it was really good...at England's Restaurant of the Year!

Anyway, carrying on with that, that's looking good to me.

-Happy with that?

-Very much so.

-You do the sauce.

-OK. Cool.

Obviously, we'll put that on top in a moment.

The sauce is just coming up to simmer. I won't season it,

because we've got the fish stock in there.

You don't have to do this. I'm doing this to mix in the mustard. I've got a hand blitzer.

I'm just going to give it a little blitz up.

Then I'm going to put this around the risotto.

If you could put the fish on top for me, James, that'd be wonderful.

Thanks very much...Professor.

OK, now, a little bit of the sauce around the outside.

The poached egg goes on top, obviously still nice and warm.

If you could just shave me a bit of that Parmesan, James,

that'd be great. I'm just going to grab a bit of olive oil.

If you use a good-quality olive oil, it should have a nice bit of nuttiness to it.

We're just going to add some Parmesan pieces on the top.

-If you want a pure breakfast, a little bit of black pudding on there, something like that?

-Maybe.

A little splash of oil over the top, and there you have it -

my roasted smoked haddock and leek risotto,

-grain mustard sauce and a poached egg.

-Done.

It was as simple as that. Right, over here.

You get to dive into this one as well, Matt.

I've got a theory about cooking -

that any meal is improved by putting a poached egg on top.

Now, this poached egg, if you literally just crack the egg,

-like that, it should just open up.

-Aw... All that golden goodness.

THEY LAUGH

Dive into that. Tell us what you think.

That is very close to one of my favourite things, which is kedgeree.

-Obviously, it's not got the same spicing.

-Similar with the egg.

-And the haddock as well.

I love haddock. I love... Hmm!

-The natural smoked haddock is so fantastic.

-That's great.

And you taste the grain mustard. It doesn't overpower it.

-Move it down, but send it back again.

-Exactly.

-That's terrific.

The perfect Sunday brunch recipe from James Tanner there.

Now, it's over to the legendary Two Fat Ladies.

This week, they cook some of the best fruit and veg Britain has to offer.

Here we are.

Isn't your uncle close to the cardinal?

Yes, he is the cardinal's gentiluomo, his gentleman-in-waiting.

This cardinal is his sixth one.

He's got five other cardinals under the sod,

and my grandfather was doing them before him.

-Good heavens, a family industry!

-Yes.

-What does he wear?

-He wears full court dress, you know, breeches,

-diamond shoes, lace, swords...

-How wonderful!

-All that.

We must look for Father Mark.

-Right. This is your territory, Jennifer.

-He's very helpful, he's a sweet creature.

-Oh, good!

Ladies, how nice to see you! You found me all right.

-Thank heavens!

-It's a big place, easy to get lost.

I never know where you'll be!

We're very grateful you've come

because our Portuguese nuns are on holiday at the moment, the nuns who cook for us,

so the fathers are all starving! So, we're very glad you've arrived.

-I'll take you through to the clergy house, if you'd like to follow me.

-To the kitchens!

So, here we are, ladies. The kitchen is off to your left.

-Thank you for coming. Very good luck.

-Thank you. Bye.

-Goodbye.

I'm doing a dish which is mainly broad beans

and the first time I ever had it was in a house called The Fitz,

just outside Cockermouth in Cumberland.

So to me, beans means Fitz.

-I've got this bacon really crispy...

-Very good bacon, I'm sure.

None of that milky muck in the bottom of the pan,

water or whatever it is they put in nasty bacon.

Now we'll chop an egg or two...

What we've got to do is chop them up roughly.

These beans are already boiled.

You boil them, depending on their size, until they're just tender.

You don't want them overdone.

And they should be tiny. These, I'm afraid, are a little large.

The smaller the better.

Now we just bundle those egg pieces over the beans...

Put a quantity of parsley and chives over the top.

Give them a little... Look, already they're beginning to look ravishing.

The c-r-r-rispy bacon...

And then you lattice the top...

..with dear little anchovy fillets.

I've got a dressing here of lemon juice, olive oil, salt and pepper.

Quite a lot of lemon juice to make it tart.

Sprinkle it over, quite generously...

Ravishing! Now we must chill it for just about half an hour

and serve it as the first course. Easy!

I once lived with a man who would have committed acts of violence upon my person

had I not been able to intervene by swiftly cooking bubble and squeak,

which is what I'm making here.

In the frying pan I've got an ounce of lard and the onions.

You must use either lard or beef dripping.

They're the only fats you can get to sufficiently high temperatures to make this dish properly.

If you don't for some reason use either of those, then go and cook something else.

-Chips are much better with beef dripping.

-Absolutely.

-They make them really good.

And I have here some potatoes, which I'm just finishing chopping.

Look, look, look, Jennifer, at my nice 18th-century vegetable chopper.

-It's a marvellous creature.

-It's American, of all things.

What you must also do when you're chopping the potatoes

is to crush them slightly. They take up the fat better.

And I'm going to add...to the lard and the onions...

..the potatoes...

..and greens. You can use any greens.

This happens to be cabbage. I like savoy cabbage or green cabbage - not white cabbage particularly.

-Turnip tops!

-Turnip tops are particularly good.

-Yes.

Season...and then add half an ounce of lard...

..which you just put onto the top of it

and let it cook in.

It's called bubble and squeak because of the noise it makes.

If you listen, you'll hear the sizzle and the bubble of the fat

and the squeaking of the greens.

-JENNIFER LAUGHS

-The howl of a lettuce as it's plucked from the earth!

-You really upset people!

-Oh, good!

Keep pressing it down and there'll be a lovely brown crust underneath.

That is the secret of bubble and squeak.

Undercooked bubble and squeak is just a mess.

But lovely, brown, crusty bubble and squeak, that's the thing.

This is going to take another 15 minutes. Do you want to get on with yours?

I'm making a variation on a fruit summer pudding.

I'm making a tomato pudding.

What you do is dip them into boiling water, the tomatoes,

for about half a minute and peel them. That's easy.

Then chop roughly, like this, and put them in a bowl.

And then we'll season it with some...salt...

..proper salt, a pinch of sugar.

Pepper...

Now what we have here is passata, which merely means sieved tomatoes,

passed through a sieve, in fact.

Then we have to season it with some Tabasco...

and quite a lot of Worcester sauce,

some lemon juice...

Always a good thing, lemon juice.

Now, we'll mix that up...

Now we must line our bowl with nice stale Italian bread.

I've got this nice little cutter here,

which is the same size as the bottom of the bowl.

We'll cut that piece first.

Then we'll dip the bread into the passata

and we'll put it in the bottom of the bowl. That'll make the base.

Just go on cutting bits so that they fit in.

They'll all join up together in the end. All will be well.

Now mix all the tomatoes up with their seasoning...

put some garlic in here,

stir it all up.

Then get some basil and tear the leaves in.

Who was it who put their lover's head in a pot of basil?

Isabel! "The face was white and green, that livid spot!"

I used to love that. She buried it and the basil grew a treat.

I bet it did, yes.

Now, there we are.

We've got all this and we'll pop it in.

Squish it down so that it's completely full.

And now we'll drizzle olive oil into it.

You could mix it in if you wanted to,

but it's quite nice if it just sort of soaks through.

You give it a helping hand.

Luscious!

Now we want to make a lid to cover it.

Press it like that...

We'll need another bit for the other half.

Now what you have to do is, like a summer pudding...

..put a lid on it - a saucer will do -

and weigh it down.

It wouldn't be a bad idea, actually, to put it on a plate

because it's going to have spillage and we don't want that.

-No spillage allowed!

-It'll make a mess everywhere.

And now it needs about 12 hours in the refrigerator. Six MIGHT do,

but the longer the better. It gets more intense.

The tastes sort of get stronger and stronger.

I'm just going to turn this over now.

It's not an omelette. You're not supposed to turn it all over in one piece.

PAN SIZZLES

Now a little more lard.

Sprinkle that on the top...

Then pat it down a bit more.

-Are you nearly finished?

-Yes, I've just got to brown the other side. Won't take long now.

When you're ready, I wonder if you'd be a dear...

I want you to pass some raspberries through a sieve for me...

-Of course I will.

-..while I poach the peaches.

-That looks lovely and it smells good.

-Mmm, it smells gorgeous. There you are.

Thank you.

I've got some water and sugar here that I'm making into a syrup.

I'm going to make a rather grand version of Peaches Cardinal.

As we're in this wonderful building,

this marvellous Westminster Cathedral,

I think they ought to be Peaches Cardinal Hume!

You wait for this sugar to completely dissolve,

then pop a vanilla pod in. When you've finished with the vanilla pod at the end,

take it out and dry it and keep it in a jar. You can use it again.

Put the peaches in.

We'll just leave them there for a few minutes

until they're just soft and ready to peel.

I'm just making this raspberry sauce which is perfectly simple.

All it is really is the juice of the raspberries that you sieved...

..and some sugar.

You just mix the two together...

..and you can use it for anything you like.

But please, I implore you, don't call it a coulis!

-You've peeled them already!

-They're very easy to peel, once they're poached.

I'm going to put some of these bitters from the bark of the angostura tree over them,

just to counteract the sweetness,

but some people might prefer the sweetness.

-I think this gives a special little...taste.

-I love bitters.

-Yeah.

Now we must transfer them to a lovely bowl.

I don't cut them in half. I like them whole.

People can deal with the stones themselves. I like the look of the whole peach.

-Would you like me to do the honours with this sauce?

-Do the honours! You made it, like a good dear.

-Beautiful, isn't it?

-Lovely. Such a good colour.

Hence the "cardinal"!

TOGETHER: Hence the "cardinal"!

Who'd want to be Protestant when you can have cardinals?!

JENNIFER CHUCKLES Now, then, what we'll do...is...

sift a little icing sugar...

..if it'll go through the sieve... over the top...

in honour of Cardinal Hume's magnificent head of hair.

Such a fine man.

Now instead of the ubiquitous mint,

because of our cardinal's name,

-I'm going to put...leaves of BASIL on them instead.

-Of course!

-His Christian name is Basil - how clever you are!

-George Basil.

-A dish fit for a prince of the Church indeed!

-Delightful!

Bless us, O Lord, and the food we are about to receive.

Bless those who have prepared it, and give food to the hungry. Through Christ our Lord. Amen.

ALL: Amen.

This is an excellent and fun first course

with plenty of robust tastes and textures.

It will soothe the savage male at any hour of the day...or night.

Serve as a first course, with brown bread and butter.

A glass of Beaumes de Venise or Prosecco would go down a treat with it.

Well, I hope the priests are all having a lovely supper.

I hope so, too. It all looked wonderful, the food.

-Did you ever want to become a nun?

-No, never! Not my cup of tea.

My mother told me they wore calico underwear and ate horrible things,

so that was me out.

My nuns had very good food - at least WE did -

but they expelled me and that put me off them.

-Didn't they have extraordinary HABITS?!

-Very(!)

To WEAR, Jennifer! To WEAR!

They had the chicest habits in the world. They were designed by Worth,

-which is pretty grand, eh?

-Amazing!

-Amazing!

-Well, cheers!

-Cheers, dear.

-And to the Almighty, I think.

-And very much to the Almighty!

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

but we've got some brilliant recipes from the Saturday Kitchen archives.

Still to come on today's Best Bites, Saturday Kitchen veteran

John Torode cooks his very first omelette on the programme.

He goes head to head with Oliver Rowe in the one and only Saturday Kitchen omelette challenge.

Clare Smyth, one of Gordon Ramsay's greatest chefs,

shares with us her recipe for roasted spiced duck breasts.

She serves it with creamed savoy cabbage and roasted apples.

And Alesha Dixon gets to eat her Food Heaven or Food Hell.

Would she get heaven, a lobster

and a lobster-prawn ravioli with oven-roasted tomatoes and basil sauce?

Or Food Hell - oysters served with sirloin steak, sauteed potatoes and roasted red onions?

See what Alesha gets to eat at the end of today's show.

It's always a pleasure to welcome Shaun Rankin to Saturday Kitchen.

The first time he joined us at the hobs, he made chicken soup

with all the trimmings, and even chicken scratchings.

-So what are we cooking, then?

-We're going to do something really simple

-seeing as it's my first time on the show.

-Yes.

-But again, the emphasis on the combination of flavours, like I do in the restaurant.

-OK.

Using local scallops - nice big, sweet scallops - and potatoes...

Unfortunately, no Jersey Royals at the moment. So, we're going to do potato and chicken soup

with roasted scallops, chorizo sausage,

finished with chicken scratchings.

Chicken scratchings! We'll get onto that later.

Anyway, with the potato here, you want me to peel this?

Yes, and just dice that quite small.

-Any particular potato people should be buying for this?

-Marfona.

Marfona is better. Marfona's great for mash, not like a King Edward, or something.

That's all you're doing - you're making mashed potatoes in stock.

You'll get a really creamy end to the soup, really.

Now, congratulations must go out first of all for the restaurant, your Michelin star.

-Yes! Thank you.

-You kept it for the fifth year running?

-Sixth.

-Sixth year running?

-Yeah.

It's not an easy task, as so many people can vouch for.

The guide has just come out... It's this month, isn't it?

Yes, last week, so I was really happy to keep that.

In here, we're going to roast the shallots quickly. No colour. Some fresh thyme.

I'm going to cut the garlic in half, because I don't want it to get too small and burn.

I'm just going to sweat that down.

And you've been busy, not just in the restaurant,

-but writing a cookbook, is that right?

-Yeah.

Writing a book, so hopefully that's launching at the end of the year.

Just waiting on the seasons in Jersey, to get all the good photography.

I want everyone to see what Jersey is all about.

-Because it's only a small island, but it is just packed full of great food, isn't it?

-I call it...

I know it sounds a little bit crass, but I call it my little kitchen garden, which it is.

And for people who don't know where it is, it is very close to France.

It is. 14 miles, thereabouts.

It's great for us, because we can just hop over on the ferry.

A day out, Rennes market, that kind of stuff. Brilliant.

-OK, so onions... Shallots, I mean.

-Potatoes.

-Potatoes. Water.

-Just get rid of any excess starch in there.

-Yeah, that's right. Potatoes can go in.

-If you could peel the chorizo.

-I can do that.

We'll just warm that up in olive oil. That'll be brilliant.

-OK.

-So, the potatoes go in, followed by the chicken stock.

This is cooking chorizo.

This is not the normal stuff, the dried one, this is soft.

Yes, nice.

I'm going to use a little bit of potato water as well,

just to cover that.

That'll be nice.

Now, you say people are flying in from all over the place to taste this treacle tart.

Explain to us a little bit about the restaurant.

Where is it, and what is the food all about? Whereabouts is it?

It's in St Helier, which is the main town in Jersey.

We're in our seventh year now. 60 covers.

My style of food is, again, based on classic combinations and flavours,

just re-twisted into a new style of cooking, using a lot of different cooking methods -

water bath techniques...

-that keeps things full of flavour.

-Local ingredients but with a modern cooking technique twist?

There you go. All right. So, the idea is, we could cook this for how long?

We'll cook that until the potatoes fall apart, so about 15 to 20 minutes.

-And then we end up with this one that we've got with you.

-Correct.

-And you want me to blitz that?

-Yes.

I'll just finish that with some milk, and if you can blitz that,

-that would be brilliant.

-Blend that.

-I'll open the scallops.

-You're using a special tool for this?

-Yes.

-It's a putty knife! But it does the job!

-A DIY putty knife.

It does the job. It's a bit concaved on one side

which helps with the round bottom of the shell.

-I noticed you said "putty". That's not a Jersey accent.

-No, it's not.

-It's a Northeast accent.

-So, how did you end up in Jersey, then?

I arrived there about 17 years ago now,

did some stints in London and worked in Chicago,

and ended up in Jersey, and fell in love with the place, really.

I fell in love with the lifestyle...

-It's an amazing place to fall in love with.

-Yes, absolutely brilliant.

-So, the scallops, these are hand dived? These are Jersey scallops?

-Yes, I brought them over.

These came first class and I sat in the back.

-Are you allowed to bring food over?

-No comment.

-You'll probably get arrested.

THEY LAUGH

It's too late now. OK, we've got our scallops.

-You've just lightly washed those. The secret is, don't use frozen ones.

-No.

-That's the key.

-I'll just leave them on the side, just to heat.

We've got all of our soup, which I'll pop in...

This is why everybody who comes on the show always gets

somebody else to do this bit, cos it goes everywhere.

Don't put the top in, because it creates a vacuum. So, cloth over the top, slowly do it.

I'm going to cut these scallops in half...

-..like so...

-Yeah.

We've got our soup here, which is nice and smooth.

To that, I'm going to add more thyme, just to let it infuse once it cools down,

-so you get a really nice fresh thyme flavour.

-OK. That goes in there.

-Now, explain to us about this chicken scratchings.

-Well, when I was a kid,

you know, when your mum makes roast dinner, and pulls the chicken out of the oven,

you're always there when the chicken comes out

-and you always steal the skin.

-You used to go nicking the skin, like I did?

This is a bit more texture

and it adds a nice, real deep roast chicken-y flavour to the soup.

So, chicken skin, you can get this off your butcher.

I'm sure he's going to give it to you - it's not worth anything!

Two pieces of greaseproof, sheet pan underneath, sheet pan on top,

-160 in the oven, 40 minutes.

-OK.

-Straight in the oven. 40 minutes?

-Yeah.

-OK.

-We're going to thinly slice chorizo here.

-Yeah.

-Get this nice and thin.

-Could you use another meat, apart from chorizo?

I've gone for a kind of Spanish flavour combination here,

but pancetta would be nice, belly pork, that sort of thing. Pork itself would be really good.

And also, scallops. You don't just have to use scallops.

You can use turbot, John Dory, sea bass.

You really can make it a meal in itself, rather than just a soup.

-Great for everyone, except Laila, who doesn't eat pork.

-We'll keep that one separate.

-We'll do two plates for you.

-Thank you!

We've got chorizo. You can see how much oil... It changes colour.

-That lovely oil.

-The paprika coming out of it.

-Great with scallops.

I'll turn that heat up.

I'll just season these scallops quickly. Have you got any butter?

Have we got any butter? Don't you get this programme in Jersey?

This will upset that scientist or doctor

that said we were banning butter. We've got hundreds of it.

All right, so, hot pan, that's going to sear the scallops.

I'll finish with a little bit of butter and some lemon,

if you don't mind cutting that there. Not on there

-cos that's got chorizo on it.

-Not on there, that's the one.

Right, that's that one.

It's a nice hot pan, and really, this is kind of last minute.

It is, yeah, yeah. We'll get that soup up to the boil.

-I might need a touch of water in that.

-OK, I'll get you that.

-No problem.

-Just in that soup. Swish that in. So, a nice hot pan.

-Yeah. Carry on.

-A little bit of oil.

Scallops are going in.

-Just turning the soup down a bit.

-That's brilliant.

Thanks.

That's that one.

So what's next for you then? Are we going to see a restaurant over here,

or you've made Jersey your home?

Jersey really is my home. I've got a...

Hopefully launching my own dessert range at the end of this year

off the back of the success of the treacle tart.

-Is that treacle tart in a box?

-Yeah.

-OK.

And maybe another five desserts to go with it.

-Put salt on the top?

-Yeah.

-There you go.

So we've got the chorizo there, cooking away nicely.

I haven't seasoned that soup, but you want a little bit

of fresh thyme in there, don't you?

-Yeah, at the end.

-OK.

-Scallops, very, very quick and simple to cook.

-Yeah.

Speed is the key to this thing.

There you go. We've got our fresh thyme there.

-That's it.

-Right. Soup can go on the plate?

Yeah, soup. You can ladle that into, say, one or two ladles of soup.

Butter into the scallops.

Squeeze of lemon.

-Looks certainly winter warmer-y.

-Absolutely. Scallops can come out.

Just leave that there.

-We've got our chicken pieces over here.

-Chicken scratchings.

Chicken scratchings! All right.

THEY GIGGLE

Do you want chicken scratchings?

-I'll give it a go, yeah.

-Yeah, we quite like chicken scratchings.

-Absolutely.

-Spinach, you put in there.

-Raw spinach so it cooks at the same time.

-Yeah. Raw spinach.

-It's over here, sorry. Here we go.

-Only on one.

-Only on one.

Only on one.

And you used the oil from this as well. That's the key to this one.

Some nice chorizo...

Little bit of the chorizo oil.

-Scallops?

-Scallops going on.

-Scallops on yours?

-Yes, please.

-It's like a restaurant, isn't it?

-I know, this is great! I'm loving it.

To be honest, you can add some pecorino or some Parmesan cheese

to this as well and that will be fantastic.

And then your chicken scratchings on top.

-Looks great. There you go.

-To finish off.

-Remind us what that is again.

Chicken and potato soup, Jersey scallops, chicken scratchings

-and chorizo sausage.

-With chicken scratchings.

Now you know how to make it. Mm.

They'll be people sat in bed watching this still,

with a hangover, thinking, "Chicken scratchings, I fancy a bit of that."

-We'll get the right one. That's yours.

-Merci.

And guys, you get to dive in.

-I'll put it in the middle. That's to share.

-I can smell the chicken.

Dive in. Tell us what you think.

But the potato is the key.

Often it can be quite waxy as well, can't it,

-if you use the wrong potatoes.

-Mm.

-Mm.

-Can you taste the thyme in there?

Yeah, I can taste the chicken as well.

-Chicken scratchings.

-Mm.

Mm!

-That's all we're getting? Any good?

-That's gorgeous, yeah.

That chorizo and scallop is a classic combination.

Now, that's the way to serve up soup this winter.

The first time that John Torode

and Oliver Rowe came on to the Saturday Kitchen studio,

there were only two heads on the Omelette Challenge leader board.

Surely that would make it a lot easier for them

to get to the top of the pile.

Forget your Michelin stars and Rosettes, it's this that matters,

You've got to be right here, the top

of the Saturday Kitchen Omelette Challenge leader board, that counts.

All the chefs who come on the show have to create a simple

three-egg omelette. That's all it takes, that's all I ask them to do,

-in the fastest amount of time possible.

-Rankin did 57 seconds?

-Yes.

-That show-off.

-The record's 40, they reckon.

I think he's been practicing, hasn't he?

Carluccio, I think, was making a frittata, but anyway, you know.

-A minute and 29?

-Yeah.

-I reckon I can do it in six minutes.

-You better not! You better not.

-We can do it in 12 consecutively.

You've got your eggs in front of you. The secret is, you use...

You've got your pans nice and hot.

You can use butter, a little bit of cream, you've got some milk here,

all identical ingredients, I promise you, not bigger eggs.

-The time stops when it hits the plate, all right?

-Yeah.

-Ready for this?

-Yeah.

-I knew this competition would fire up.

You ready? Three, two one, go.

There we go.

# La-da-di, da-da-dum, la-da-di... #

-And I don't want shells in it, please.

-It's only fibre.

It's only fibre, son, don't even start on me. It's OK, here we go.

# La-da-di, la-da-dum, la-da-di, da-da-da-dum... #

-Go on, chuck it in.

-Just... Look, who's cooking this?

-Hurry up!

-I've got to eat it!

-Yeah, yeah, what ever.

-Oliver is ahead of the game here.

-Yeah, yeah, yeah.

He's got burnt butter, ha, ha, ha!

-But you are... Caramelise.

-Caramelise.

-Yeah, yeah.

But you've put cream in yours. I think yours might cook quickly.

Baveuse. It's got to be baveuse. That's the deal, isn't it?

It's got to be nice and soft in the centre and gooey.

Eggs, source them locally around London?

Yeah, just north of London, Epping.

I don't want to worry you, boys, but you've gone about ten seconds

over the record, so you're slowing down a bit.

I get my eggs from chickens.

-I don't get them from Epping Forest.

-Look at that.

There you go. La da da!

-He's beaten you today.

-He has.

-Come on, Oliver.

That's nicely coloured, though.

No, it shouldn't be coloured. It's an omelette.

That's the way I like it.

The clock stops. Lovely.

Easy, now. Get away, you.

Calm down.

Always frightens me, a Yorkshireman behind me with a pink shirt on.

-Go from the middle at least.

-Go from the middle?

-Yeah.

It's a little bit overcooked.

You're so rude to him!

A bit too much salt, but that's all right.

He's not very nice, is he?

And this one is an Aussie omelette, look at this.

It's upside down.

Mmm, it's upside down, like he said. Yeah.

You're running away because you know I'm going to come after you.

-Times. Right, Oliver first.

-Terrible.

You did it in... how do you think you've done?

-Do you think you've beaten him?

-No! 1.13.

One minute and eight seconds, you've done it in.

So you go currently second.

Now, John, look at this photo.

It looks like your passport photograph

-or something off Crimewatch.

-Baywatch, actually, I think.

-Baywatch!

-That's a man to be scared of.

You were pretty quick. How do you think you've done?

-Do you think you've beaten Paul?

-59 seconds.

You did it in exactly one minute.

Ooh! You see?

-Just not quite quick enough.

-That's not fair.

You know what, though, that's not quite as much fun

as driving an everyday car around a track.

Yeah, but we don't have a track.

You've got an omelette and a pan, deal with it.

-I want to go on Top Gear and drive a car.

-Just deal with it!