Episode 66

0:00:02 > 0:00:04It's time to let somebody else do the cooking.

0:00:04 > 0:00:07I've got some brilliant food for you on today's Best Bites.

0:00:28 > 0:00:29Welcome to the show.

0:00:29 > 0:00:33There are loads of great Saturday Kitchen recipes lined up for you this morning.

0:00:33 > 0:00:36Midlands lad Sat Bains braises a shoulder of mutton

0:00:36 > 0:00:38and serves it with caper butter, red onions

0:00:38 > 0:00:40and some locally foraged herbs.

0:00:41 > 0:00:45We're served a Sicilian speciality courtesy of Francesco Mazzei.

0:00:47 > 0:00:48He makes seafood fregola

0:00:48 > 0:00:52with prawns, mussels, clams, squid, red mullet and even a scallop,

0:00:52 > 0:00:55to create a mouth-watering feast.

0:00:55 > 0:00:58Welshman Bryn Williams treats us to the perfect Sunday lunch -

0:00:58 > 0:01:00rump of lamb.

0:01:00 > 0:01:03He roasts it and serves it with pan-fried courgettes and borlotti beans

0:01:03 > 0:01:05and a tomato confit broth.

0:01:06 > 0:01:10And Robert Glenister confronts his food heaven or food hell.

0:01:10 > 0:01:14Will he get food heaven - chicken and my classic chicken chasseur with creamy mash?

0:01:14 > 0:01:18Or food hell - duck breast, roasted and served with a potato rosti

0:01:18 > 0:01:20and cherry sauce?

0:01:20 > 0:01:23Find out what he gets at the end of today's show.

0:01:23 > 0:01:26But first it's time relive when Ken Hom came into the kitchen

0:01:26 > 0:01:29to celebrate 25 years of being on TV.

0:01:29 > 0:01:31Let's all pay Hom-age.

0:01:31 > 0:01:33Right, so what are we cooking?

0:01:33 > 0:01:37OK, we're doing these pot stickers, which are really a New Year's treat.

0:01:37 > 0:01:39- It comes from the north of China. - Right.

0:01:39 > 0:01:43And what we start out with is just a little bit of plain flour.

0:01:43 > 0:01:45That's really important because we'll make the wrappers.

0:01:45 > 0:01:49- This is like a dumpling. - It is. Some hot water.- OK.

0:01:49 > 0:01:51And we'll just mix this together.

0:01:51 > 0:01:56And what they do in northern China is it's so cold - like here -

0:01:56 > 0:01:59and what they will do is make these dumplings

0:01:59 > 0:02:01and put them outside on the shelf.

0:02:01 > 0:02:04And the whole family would sit around stuffing the dumplings

0:02:04 > 0:02:08and then the family comes around and they all cook them and eat them -

0:02:08 > 0:02:09hundreds of them.

0:02:09 > 0:02:12This is very traditional Chinese New Year food?

0:02:12 > 0:02:15Exactly, especially for the northern Chinese.

0:02:15 > 0:02:18Even though I'm Cantonese, this is one of my favourites

0:02:18 > 0:02:20because of the way it's made.

0:02:20 > 0:02:23- Now, you can see, I put the flour and I mix the hot water in.- Yeah.

0:02:23 > 0:02:26Which is quite unusual and there's no fat or seasoning.

0:02:26 > 0:02:31We've got a thing called hot water pastry, which is the way they make pork pies,

0:02:31 > 0:02:34which is hot water but they use salt and bits and pieces.

0:02:34 > 0:02:36- There's nothing else in there? - Nothing else.

0:02:36 > 0:02:40You take that and grab this. It's very hot but that's all right.

0:02:40 > 0:02:44And you just mix this together and knead until it's smooth.

0:02:44 > 0:02:47But it takes on a totally different flavour, doesn't it?

0:02:47 > 0:02:51- Well, actually, the filling is what you want to be tasting.- Yeah.

0:02:51 > 0:02:55And you want this to be tough enough so that it can cook and brown

0:02:55 > 0:02:56for a long time.

0:02:56 > 0:03:00- You want to just gather this up and get this really nice and smooth.- OK.

0:03:00 > 0:03:03- OK.- There you go.- OK.- I've got that. - That's fine.

0:03:04 > 0:03:06And then once you've got it smooth,

0:03:06 > 0:03:11you need to let it sit for about 20 minutes, OK?

0:03:11 > 0:03:15- All right.- Because the thing is, the gluten has to sort of settle down.

0:03:15 > 0:03:19- OK.- So you knead it for about five, six minutes?- Yes, exactly.

0:03:19 > 0:03:23- Gather this all up and once that's done...- I'll bring that over here.

0:03:23 > 0:03:25And then we have some that's been sitting.

0:03:25 > 0:03:26- There you go. - One that I made earlier.

0:03:26 > 0:03:32Now, this, you told us in rehearsal, this is where you get your pancakes for crispy duck from.

0:03:32 > 0:03:34Yes, it's the same sort of formula when you do the pancakes.

0:03:34 > 0:03:39- Now, you're going to help me make some of these later.- Yeah.

0:03:39 > 0:03:43So what we want to do is just take the dough. It's nice and smooth now.

0:03:43 > 0:03:44Add some more flour.

0:03:44 > 0:03:49- If you wanted to take this recipe and do your own pancakes for crispy duck...- Yes.

0:03:49 > 0:03:53- ..what would you do? - You just roll it out... - Do you fry them?

0:03:53 > 0:03:55You just roll it out and just put it in a hot, dry wok

0:03:55 > 0:03:57without anything in it.

0:03:57 > 0:04:01- And then just roll it like a log like this.- OK.

0:04:01 > 0:04:07OK, and then we're going to cut them into very small portions.

0:04:07 > 0:04:11Now, once that's done we'll make our filling here.

0:04:11 > 0:04:12- Yeah.- OK.

0:04:13 > 0:04:17And the fillings for this, you can vary the fillings?

0:04:17 > 0:04:22- You've got minced pork in here. Is that the standard?- That's really the traditional way of cooking this,

0:04:22 > 0:04:24is to use pork on this,

0:04:24 > 0:04:29but you can add things like prawns, if you wish,

0:04:29 > 0:04:33- and it's important to add a little bit of vegetables.- Yeah.

0:04:33 > 0:04:36In fact, here we're just using bok choy.

0:04:36 > 0:04:37You can use all sorts of cabbage.

0:04:37 > 0:04:41In northern China, especially at this time of the year,

0:04:41 > 0:04:44you have cabbage... People even have cabbage under their beds...

0:04:44 > 0:04:47- What?- ..because that's the way to store it's not so cold.

0:04:47 > 0:04:49LAUGHTER

0:04:49 > 0:04:52- Are you taking the mick or what? - No, no, no.

0:04:52 > 0:04:55- We have a little bit of...- We do the same in Scotland.- Exactly.

0:04:56 > 0:04:59- Soy sauce.- I'll call your wife, now.

0:04:59 > 0:05:04- But, Jimmy, do you ever try Chinese food?- I've never made it. This is fascinating, watching Ken.

0:05:04 > 0:05:08- But I bet he likes Chinese food. - I love it.- Everybody does.- Yeah.

0:05:08 > 0:05:14A little bit of sherry or rice wine and some of your ginger.

0:05:14 > 0:05:16- Ginger.- Thank you.

0:05:16 > 0:05:22- More?- OK, yeah.- There you go. - There's some salt and pepper. - So you've got ginger...- OK.

0:05:22 > 0:05:27- Let's mix that up and we'll be able to stuff this.- Right.- OK.

0:05:27 > 0:05:30And actually a touch of sesame oil.

0:05:30 > 0:05:33- I'll move that out the way. - Thank you very much.

0:05:33 > 0:05:34- So always the filling's raw, yes? - Yes.

0:05:34 > 0:05:38Always the filling raw because we're going to cook this for quite a long time.

0:05:38 > 0:05:40And as you can see, it smells quite good.

0:05:40 > 0:05:43- I'll get a spoon for you. - And we have a rolling pin.

0:05:43 > 0:05:46- The rolling pin's there for you. There you go.- Lovely.

0:05:46 > 0:05:50So what you want to do with this is...

0:05:50 > 0:05:53- And I'll give you some to work on, as well.- Thank you.

0:05:53 > 0:05:56Now, remember what I was telling you, you know, families do this together

0:05:56 > 0:06:02and so you sit around and you sort of catch up on what's been happening with the year

0:06:02 > 0:06:06and, you know, people gossip and all sorts of things

0:06:06 > 0:06:09while they make these dumplings.

0:06:09 > 0:06:12- You can make them as big as you want. - OK.

0:06:12 > 0:06:14So you just grab a little bit of this filling?

0:06:14 > 0:06:16- Yeah, just grab some filling. - A small amount?- A small amount.

0:06:16 > 0:06:19You don't need a lot. That's a lot but that's all right.

0:06:19 > 0:06:22That's a lot but that's all right? I'm Yorkshire, you see, Ken.

0:06:23 > 0:06:25And then we just press this over.

0:06:25 > 0:06:27It's a bit like a little Cornish pasty, really, isn't it?

0:06:27 > 0:06:30I know. Where do you think they got it from?

0:06:30 > 0:06:34I think you nicked it from Cornwall, this idea.

0:06:34 > 0:06:35Is there a knack to doing this or am I just...?

0:06:35 > 0:06:38- It just... It really doesn't matter.- Good.

0:06:38 > 0:06:42- The thing is...- Right, there we go.

0:06:42 > 0:06:44- The best ones are made by grandmothers.- Are they?- Yes.

0:06:44 > 0:06:47My grandmother was much better at making this sort of stuff, as well.

0:06:47 > 0:06:50- I'm sure she was. - But you pop these in here...

0:06:50 > 0:06:52Now, you've been busy. You never stop, really.

0:06:52 > 0:06:59Well, I've been busy. I have a new restaurant in Bangkok called Maison Chin.

0:06:59 > 0:07:04- And it's...- And they're relaunching this book. It's 25 years since...

0:07:04 > 0:07:09- People are not sick of me yet. The book still works!- Right.

0:07:09 > 0:07:12- And...- But this was actually one of the very first recipes you did, wasn't it?

0:07:12 > 0:07:15Yes, in fact this was on one of the first programmes

0:07:15 > 0:07:20and we wanted to show people that they could make home-cooked dishes

0:07:20 > 0:07:22that you wouldn't see in restaurants

0:07:22 > 0:07:25because nobody would make this in a restaurant, it's too much work.

0:07:25 > 0:07:29This is just perfect for this type of home cooking.

0:07:29 > 0:07:31- Wow! That's hot. - There you go.

0:07:31 > 0:07:36- OK. Now, what I want to do... - Now, the cooking of this, I think is quite fascinating for this one.

0:07:36 > 0:07:40Because not only are you going to fry it, you're going to steam it at the same time.

0:07:40 > 0:07:42What we're going to do is add some oil to this.

0:07:42 > 0:07:44OK.

0:07:44 > 0:07:49- So what's that, just corn oil? - Any sort of vegetable oil is fine. - OK.

0:07:49 > 0:07:55And you put the dumplings along like that and that gets them cooking.

0:07:55 > 0:07:57Now what you do is you want to brown it.

0:07:57 > 0:08:03What's really nice about this is, one side is crispy and the other side is really soft

0:08:03 > 0:08:04and they're juicy inside.

0:08:04 > 0:08:07This is why you don't want to cook the filling, as well,

0:08:07 > 0:08:13because you want all that liquid to be inside the dumplings themselves.

0:08:13 > 0:08:14OK, yeah.

0:08:14 > 0:08:18So you want to brown this and at this point I'm just going to add a little bit of...

0:08:18 > 0:08:21You can add some stock or just plain water to this.

0:08:23 > 0:08:26- OK.- A little bit of chicken stock? - Yes.

0:08:27 > 0:08:28- And some water.- That's right.

0:08:28 > 0:08:33- And we're just going to cover that. - Lid on. And cook it for how long?

0:08:33 > 0:08:37You want to cook it until they're nicely brown and, see, this is what's happening.

0:08:37 > 0:08:40It should... This is why they're called pot stickers.

0:08:40 > 0:08:43- It sticks to the pot.- OK.- See that? It sticks a little bit.

0:08:43 > 0:08:46And you want that all caramelised.

0:08:46 > 0:08:48Now, you're going to do a dressing for this.

0:08:48 > 0:08:51- Very, very easy.- Chilli oil. - No, the chilli oil is there.

0:08:51 > 0:08:54- Right, OK.- Wrong... - Wrong chilli oil. That's sesame oil.

0:08:54 > 0:08:57Stupid, aren't I? You'd think I'd know what I'm doing, really.

0:08:57 > 0:09:00It's OK, you're young.

0:09:01 > 0:09:05There's some soy sauce, a little bit of chilli oil,

0:09:05 > 0:09:08which I... I usually put quite a bit in it.

0:09:08 > 0:09:09And some rice vinegar.

0:09:09 > 0:09:11You want to just mix that up and...

0:09:11 > 0:09:15- They're clean.- There's a clean one right there. Thank you.

0:09:15 > 0:09:18Just mix that up. OK, we pour that in.

0:09:18 > 0:09:21- I'll get these ready for you. - And this is for the pot stickers.

0:09:21 > 0:09:23OK.

0:09:23 > 0:09:26- I'll leave those for you to put on. - Yes. Super.

0:09:26 > 0:09:29- So these should literally stick...? - Yes, stick to the pot.

0:09:29 > 0:09:33- And, actually, you want that because this is what gives that lovely colour.- Look at that!

0:09:33 > 0:09:36- Look at that - lovely.- Have you tried this way of cooking?

0:09:36 > 0:09:39I've not but I quite fancy taking a few home with me.

0:09:41 > 0:09:43We'll do a take-away.

0:09:43 > 0:09:45- They can be a canape in the restaurant tonight.- Lovely.

0:09:45 > 0:09:48They look fantastic, don't they?

0:09:48 > 0:09:54And actually this is really nice because it did stick to the pot, as they say.

0:09:54 > 0:09:58Wow, hot. I'll just get that.

0:09:58 > 0:10:01- There you go. You need asbestos fingers for this one.- You do.

0:10:01 > 0:10:03So remind us what this is again?

0:10:03 > 0:10:05Yeah, that's Peking pot stickers,

0:10:05 > 0:10:11which are wonderful for New Year and is a traditional New Year dish, and we call it...

0:10:11 > 0:10:17Cooked like this it's called guotie, which means pot sticker,

0:10:17 > 0:10:19and if you just boil it, it's called jiaozi.

0:10:19 > 0:10:21There you go. It's as easy as that.

0:10:26 > 0:10:27I have to say, they smell delicious.

0:10:27 > 0:10:32- Over here, Ken, follow me over. - Oh, good, I thought you weren't going to offer.

0:10:32 > 0:10:35- Breakfast.- Yummy! Ladies first.

0:10:35 > 0:10:38- Oh, thank you.- I'm just buttering them up a little bit.

0:10:38 > 0:10:40It doesn't make any difference, Jimmy, to be honest.

0:10:40 > 0:10:44- Wow.- Grab one and dip it in the dressing. Pass them down.

0:10:44 > 0:10:47- But you can mix and match the different flavours inside? - Absolutely.

0:10:47 > 0:10:49Some people like to add more meat

0:10:49 > 0:10:53- but traditionally, Chinese add more vegetables.- Right.

0:10:53 > 0:10:56- But it's not really fish because that would be quite dry? - No, not fish.

0:10:56 > 0:11:00But you can add things like a few prawns mixed with pork, for instance.

0:11:00 > 0:11:03- Jimmy, don't be polite on this show. - I want one of those!

0:11:03 > 0:11:07- I want that goodness in me, here. - There's no mackerel in there.

0:11:07 > 0:11:09- There's no mackerel? That's cool. - Absolutely beautiful.

0:11:09 > 0:11:11And the families all do this, you say?

0:11:11 > 0:11:16Yes, they sit around and right before New Year's, on New Year's Eve,

0:11:16 > 0:11:17then they spend the whole day doing this.

0:11:17 > 0:11:21- They put it outside because it's so cold...- Wow. - ..that it freezes.

0:11:21 > 0:11:23There you go. You've got four kids - child labour.

0:11:23 > 0:11:27Exactly - you could have more pot stickers than you'd ever want.

0:11:31 > 0:11:33They were absolutely delicious

0:11:33 > 0:11:36and what a great way to celebrate Chinese New Year.

0:11:36 > 0:11:40Coming up, I'll be treating Letitia Dean to a potted crab,

0:11:40 > 0:11:43after Rick Stein gets reflective in his native county of Cornwall.

0:11:43 > 0:11:46I got this idea from India, funnily enough.

0:11:46 > 0:11:52It's a spicy dish which is so mild that it's like a summer's day in Cornwall, just mild heat -

0:11:52 > 0:11:54you know, this is what English people like.

0:11:54 > 0:11:57You don't need to be sweating all the time.

0:11:57 > 0:11:59You don't need to be sweating with hot curries -

0:11:59 > 0:12:00just a little mild curry.

0:12:00 > 0:12:05And what you do is just take a pan and fry off some mustard seeds

0:12:05 > 0:12:07until they start to pop, pop, pop.

0:12:07 > 0:12:08And as soon as they start to pop,

0:12:08 > 0:12:12you bung in some turmeric and some very finely chopped onion.

0:12:12 > 0:12:17Turn them all over and just as the onion's starting to brown

0:12:17 > 0:12:21you just throw in some chopped up and cooked new potatoes.

0:12:21 > 0:12:23So in they go and you turn those all over

0:12:23 > 0:12:26in that onion and in that mild spice

0:12:26 > 0:12:32and then you add some tomato, just chopped tomato, peeled and deseeded, just the flesh.

0:12:32 > 0:12:35Turn that around, bit of salt and pepper

0:12:35 > 0:12:37and then chopped coriander - now, that's the base.

0:12:37 > 0:12:39And you poach off some haddock,

0:12:39 > 0:12:43maybe if you like, in a little court bouillon with some milk.

0:12:43 > 0:12:46I don't know why but I always like milk in a smoked fish court bouillon -

0:12:46 > 0:12:51milk, bay leaf, some sliced onion, sliced lemon, a few peppercorns

0:12:51 > 0:12:53and some water, that sort of thing.

0:12:53 > 0:12:55And that goes on top of the potato.

0:12:55 > 0:12:57Then you just poach an egg.

0:12:57 > 0:12:59I always like a bit of vinegar in the egg.

0:12:59 > 0:13:02People say it helps it to set. I don't know whether that's true.

0:13:02 > 0:13:03I just like the flavour.

0:13:03 > 0:13:08When you poach an egg, a little bit of white wine vinegar to set that egg off - very nice.

0:13:08 > 0:13:13A little tip, if you want to get it to make a nice round shape,

0:13:13 > 0:13:16if you just get the water swirling round and round

0:13:16 > 0:13:20and then drop your egg right into the middle of the poaching water.

0:13:20 > 0:13:24And don't have the water boiling too much - just a gentle simmer.

0:13:24 > 0:13:26You always get a nice shape.

0:13:26 > 0:13:28So onto the top goes that egg

0:13:28 > 0:13:31and that is just lightly spiced, easy to eat,

0:13:31 > 0:13:33just a wonderful delicate taste of summer.

0:13:33 > 0:13:38This coriander beats anything you can buy in the shops into a cocked hat.

0:13:38 > 0:13:42That's fine, the flavour's there, but you can't beat the real thing.

0:13:42 > 0:13:43It's sort of like peppery

0:13:43 > 0:13:47and almost hot with sort of surging flavour.

0:13:47 > 0:13:50And it's the main ingredient in Thai fish cakes,

0:13:50 > 0:13:52which I'm going to do in a minute.

0:13:52 > 0:13:54I got the idea last time I was in Australia.

0:13:54 > 0:13:59And they're everywhere in Australia, not just in Thai shops but everybody makes them.

0:13:59 > 0:14:03I think they're going to catch on over here because there's nothing to them.

0:14:03 > 0:14:04First of all, the cod.

0:14:04 > 0:14:06You can use cod, ling or coley

0:14:06 > 0:14:09but it's got to be good and firm and fresh, like that.

0:14:09 > 0:14:14Then coriander, lime, red chillies for colour and, of course, the heat.

0:14:14 > 0:14:15An egg to bind.

0:14:15 > 0:14:20Some green beans, finely sliced, put in at the end for texture and colour.

0:14:20 > 0:14:23Brown sugar. Use palm sugar if you can get it.

0:14:23 > 0:14:27Red Thai chilli paste, some fish sauce

0:14:27 > 0:14:31and finally - and this is a very important point, this -

0:14:31 > 0:14:33these are called kaffir lime leaves... HE SNIFFS

0:14:33 > 0:14:37..which are the most typical flavour of Thai cooking

0:14:37 > 0:14:39but you can get them in any supermarket, now.

0:14:39 > 0:14:42And all these ingredients you can get in any supermarket.

0:14:42 > 0:14:45I think there's no point in showing you a dish like this

0:14:45 > 0:14:48if you can't just go out and get the ingredients straight away.

0:14:48 > 0:14:51But let's just cut some of these ingredients up to put into the blender.

0:14:52 > 0:14:56Just into bigger chunks so it doesn't sort of catch on the blade.

0:14:56 > 0:15:00So I'm just going to cut these green beans up into little discs

0:15:00 > 0:15:03because I don't want them to get whizzed up in the blender.

0:15:03 > 0:15:07They've got to come into the final fish cakes as little rounds of bean

0:15:07 > 0:15:11and that's one of the details that I really remember about this dish.

0:15:11 > 0:15:14Anyway, let's get on and do this blending.

0:15:14 > 0:15:18First of all in goes the cod and then an egg for binding.

0:15:18 > 0:15:20The eggs that bind. Now where did that come from?

0:15:20 > 0:15:23Red chilli.

0:15:23 > 0:15:27And this brown sugar and, as I said, palm sugar if you can get it

0:15:27 > 0:15:28but brown sugar's fine.

0:15:28 > 0:15:30Bit of lime juice.

0:15:31 > 0:15:33There we are. Now coriander.

0:15:33 > 0:15:36Don't forget to put loads of stalks in as well with the coriander.

0:15:36 > 0:15:39People just throw the stalks away and they throw away half the flavour.

0:15:39 > 0:15:44The red chilli paste, a good dollop of red paste,

0:15:44 > 0:15:45Thai chilli paste.

0:15:45 > 0:15:49Two dollops. I'm cooking for the crew today, they like it hot.

0:15:49 > 0:15:50Fish sauce - plenty of that.

0:15:52 > 0:15:54And finally, the lime leaves.

0:15:55 > 0:16:00So let's just turn that on and give it a really good blend.

0:16:00 > 0:16:02BLENDER WHIRRS Will it work? Of course it won't.

0:16:02 > 0:16:04BLENDER STOPS Me and machines. Oh, God.

0:16:04 > 0:16:07There's a little tooth off the belt, you know?

0:16:09 > 0:16:10It couldn't possibly work, could it?

0:16:11 > 0:16:13CHUGGING NOISE Hooray!

0:16:13 > 0:16:16So you just give that about half a minute, no more,

0:16:16 > 0:16:17because you don't want it like baby food.

0:16:17 > 0:16:21It sounds a bit like the director's car, this, at the moment.

0:16:21 > 0:16:23I'm going to get another one, I promise.

0:16:23 > 0:16:24OK, that's fine.

0:16:24 > 0:16:27So, into the bowl.

0:16:27 > 0:16:31This is for the final mixing of those little green beans.

0:16:31 > 0:16:33In goes all this lovely mixture.

0:16:34 > 0:16:37I wonder if you'd mind if I just tasted it raw?

0:16:37 > 0:16:41It's only like up whizzed sashimi with a bit of Thai flavouring in it.

0:16:41 > 0:16:43Because actually, I need...

0:16:43 > 0:16:45I need to make the last adjustments to the seasoning.

0:16:45 > 0:16:48Perhaps a little bit of salt in there.

0:16:48 > 0:16:52It's sweet, it's hot, it's really quite delicious.

0:16:52 > 0:16:53In there goes that.

0:16:54 > 0:16:56Those beans.

0:16:56 > 0:17:01OK, and now the mud pie phase.

0:17:01 > 0:17:03OK?

0:17:03 > 0:17:06This is what everybody loves doing. OK.

0:17:06 > 0:17:10Lay it down. Into the pan go the fish cakes,

0:17:10 > 0:17:12about five of them, I think, will do.

0:17:14 > 0:17:18Now, then, these are actually over twice as big as they normally are

0:17:18 > 0:17:19in Thailand or Australia

0:17:19 > 0:17:24but I prefer a good old bite rather than a mere teensy-weensy mouthful.

0:17:25 > 0:17:28So that's probably about ready to turn over, now.

0:17:28 > 0:17:30They look so appetising, I think.

0:17:30 > 0:17:36It's really nice to find a fish cake that hasn't got breadcrumbs on it, actually.

0:17:36 > 0:17:38Look at that.

0:17:38 > 0:17:40Delish.

0:17:41 > 0:17:43Just leave those frying away.

0:17:43 > 0:17:45I'm just going to make this very simple dipping sauce,

0:17:45 > 0:17:49just some sugar, vinegar, water in there, dissolved together.

0:17:49 > 0:17:52In goes some cucumber, diced up.

0:17:52 > 0:17:54Some carrot diced up.

0:17:54 > 0:17:56Some onion diced up.

0:17:56 > 0:18:00Some bird's-eye chilli - fiendishly hot, they are.

0:18:00 > 0:18:01Some coriander.

0:18:01 > 0:18:05Not forgetting a good dollop of fish sauce.

0:18:05 > 0:18:09Just stir that up together and that's all there is to that.

0:18:09 > 0:18:11Quick taste.

0:18:11 > 0:18:13That's going to work. That's going to be perfect.

0:18:13 > 0:18:19A nice spray of coriander just there and now to taste.

0:18:21 > 0:18:23Yeah! That looks really good.

0:18:23 > 0:18:28Straight into the dipping sauce and straight into the old mouth.

0:18:31 > 0:18:34I really think you ought to make this one, honestly.

0:18:34 > 0:18:37It's so good, it's so interesting and it's so fresh.

0:18:37 > 0:18:40It's like a little number that steals the whole show.

0:18:40 > 0:18:44I have a feeling that this might be the most popular dish

0:18:44 > 0:18:45that I've ever done on telly.

0:18:50 > 0:18:53You could be right, Rick. That's definitely got my taste buds going.

0:18:53 > 0:18:55Rick's recipes are a perfect antidote to the cold weather

0:18:55 > 0:19:00and it's great to have some ideas up your sleeve to make you think of summer.

0:19:00 > 0:19:03To me, the taste of summer has to be crab and fresh crab in particular.

0:19:03 > 0:19:05It's too cold to go out fishing for them yourself,

0:19:05 > 0:19:08so you can buy them all year round and I've got a great simple recipe.

0:19:08 > 0:19:11Also, something you've probably never used before

0:19:11 > 0:19:12or have even seen before - this stuff.

0:19:12 > 0:19:13This is called sea kale.

0:19:13 > 0:19:16- Now, it's native to the UK.- Mm-hm?

0:19:16 > 0:19:19It's got a very short season, only three weeks, but it's protected,

0:19:19 > 0:19:21so you can't go out picking for it in the wild,

0:19:21 > 0:19:23although it's produced along the seashores.

0:19:23 > 0:19:27But it's forced, as well, so what they do is cover it over, a bit like rhubarb,

0:19:27 > 0:19:28where it's forced through.

0:19:28 > 0:19:31But it's on the high shorelines around the coast of England

0:19:31 > 0:19:33but it is absolutely delicious.

0:19:33 > 0:19:35If you can get hold of it, there's only a short season,

0:19:35 > 0:19:38support the British producers - it is superb.

0:19:38 > 0:19:43I'm going to show you a great little dish with that, blanched with some nice potted crab.

0:19:43 > 0:19:46Is this something that I could rustle up, James?

0:19:46 > 0:19:49- This is something that you could do. - Mrs Chef, here?- Definitely.

0:19:49 > 0:19:54Now, like you said, you're not the most, dare I say, experienced cook, is that right?

0:19:54 > 0:19:56I'm just so not blessed.

0:19:56 > 0:20:00So why is that? Because your family were good cooks or not?

0:20:00 > 0:20:02My parents are from Yorkshire

0:20:02 > 0:20:04and my mum used to make wonderful meat pies

0:20:04 > 0:20:07and cheese cobbler - my favourite - and everything like that

0:20:07 > 0:20:09and my brothers are both very good cooks.

0:20:09 > 0:20:12- I just have lost the gene.- All right, you've lost the gene.- Yeah.

0:20:12 > 0:20:16- I really am, honestly, not blessed. - But you didn't have to when you're young

0:20:16 > 0:20:19because acting was in your blood from day one, really.

0:20:19 > 0:20:23- Thank you for your kindness. - What was it? It was Grange Hill?

0:20:23 > 0:20:27Grange Hill, I was about 12 years old, 13. Then EastEnders, I was about 15.

0:20:27 > 0:20:31- 15 in EastEnders?- Yeah. - The original cast, as well.- Yeah.

0:20:31 > 0:20:32A long time ago.

0:20:32 > 0:20:37You built up a huge part, obviously, as Sharon in EastEnders, huge storylines and stuff like that,

0:20:37 > 0:20:41and back then, it was colossal viewing figures -

0:20:41 > 0:20:42- 18 and a half million. - It was amazing.

0:20:42 > 0:20:47I think the most we got... Certainly Angie and Den's divorce was something like 28 million viewers.

0:20:47 > 0:20:51- Yeah.- And I probably lost them with my own storyline.

0:20:51 > 0:20:54But the story of you getting the job in the first place is unusual.

0:20:54 > 0:20:57- Didn't you tell a little white lie to get in?- I did, yes.

0:20:57 > 0:21:01You had to be born within the sound of Bow Bells and stuff like that,

0:21:01 > 0:21:03that's what the producers wanted

0:21:03 > 0:21:06and Julia Smith, who's unfortunately no longer with us,

0:21:06 > 0:21:09said to me that you have to be like I've just said, all of those things

0:21:09 > 0:21:13and East End, have the aunties and the uncles, all of that business.

0:21:13 > 0:21:15And I had none of the above, basically.

0:21:15 > 0:21:18- So you said that your auntie lived there, is that right?- I did.

0:21:18 > 0:21:23- And my parents were travelling round India.- But you went on to... - Not really.- ..huge success in that.

0:21:23 > 0:21:26Since leaving that, you've done so many other things.

0:21:26 > 0:21:29Weren't you on in the West End? Didn't you do stage? Wasn't it Annie?

0:21:29 > 0:21:34Annie was my first West End stage job, yeah, playing Pepper the orphan.

0:21:34 > 0:21:37I so wanted to be the lead, though. I used to pray for her to go off.

0:21:37 > 0:21:41- She never did.- What do you miss, though? Is it TV? Is it stage?

0:21:41 > 0:21:45Most actors, to be honest, it's stage that draws them as well.

0:21:45 > 0:21:48I love all of it, to be honest, James, you know.

0:21:48 > 0:21:53- I mean, television is quite expedient, isn't it, and you can go again, with it.- Yeah.

0:21:53 > 0:21:56With stage, you know, you have to make sure you do it right on the night.

0:21:56 > 0:21:59Do it right on the night. Hopefully, I'll try to do this right on the night.

0:21:59 > 0:22:01We've got our potted crab.

0:22:01 > 0:22:03We've got crab, white and dark meat in here, butter,

0:22:03 > 0:22:07little bit of lemon juice, in with, obviously, softened butter.

0:22:07 > 0:22:10We've got some mace - that's the important thing with potted crab.

0:22:10 > 0:22:13- Which I thought was a spray. - Yeah, mace.

0:22:13 > 0:22:15And then we've got a little bit of cayenne to give it a kick.

0:22:15 > 0:22:18If you're using frozen or tinned crab, use a bit of curry powder.

0:22:18 > 0:22:20That's potted crab. Stick it in a pot, that's that done.

0:22:20 > 0:22:22Over here, we've got our kale.

0:22:22 > 0:22:26Now, if I lift this out and I'm going to saute it now in some butter.

0:22:28 > 0:22:31- The devil's work. - I know it's the devil's work but it's got to be done for this bit.

0:22:31 > 0:22:36Do you like my blank look, James? I'm trying so hard to concentrate.

0:22:36 > 0:22:38You walked into the studio, I couldn't believe it.

0:22:38 > 0:22:40We did Strictly together and the tour together

0:22:40 > 0:22:44and you lost a lot of weight from doing that

0:22:44 > 0:22:47but this is incredible - a new you.

0:22:47 > 0:22:51Well, it's all for me, James, about sort of prioritising with my food

0:22:51 > 0:22:52and organising myself, really.

0:22:52 > 0:22:56As you know, I'm not blessed in the kitchen at all, by any stretch of the imagination.

0:22:56 > 0:23:00So what was it? Was it dancing? What was it? Was it gym?

0:23:00 > 0:23:03That kicked it off and then I finished the tour with you and stuff

0:23:03 > 0:23:05and then, you know, I put a load of weight back on.

0:23:05 > 0:23:07You know, actors, you know what they're like.

0:23:07 > 0:23:12- You work and you lose weight. You rest, shall we say...- Rest, yeah.

0:23:12 > 0:23:13..and you put it back on.

0:23:13 > 0:23:18And I just got sick of yoyo dieting and going up and down and everything.

0:23:18 > 0:23:21But for me, food-wise, with my situation now,

0:23:21 > 0:23:23it's all about the preparation for me,

0:23:23 > 0:23:27so I shop once a week, make sure that what I have in my fridge is healthy.

0:23:27 > 0:23:30- And can fit in your wok.- Yeah, and can fit in my wok.- Exactly.

0:23:30 > 0:23:35And that I can burn to death. So, yeah. That's the key.

0:23:35 > 0:23:38- Don't be a cook and you'll lose weight. - It's also to do with exercise.

0:23:38 > 0:23:42- You've got your new DVD out as well. - Oh, I have - look.

0:23:42 > 0:23:45- I thought it would be a nice place mat. - You've got that out as well.

0:23:45 > 0:23:51- Is it fundamentally exercise or is it changing diet?- I think it's a bit of both, James, for me.

0:23:51 > 0:23:55Over the years, I've done so many different diets - the Atkins

0:23:55 > 0:23:57and lost loads of weight and then put loads back on

0:23:57 > 0:24:01and then I've exercised on its own without looking after my food.

0:24:01 > 0:24:03But I've eradicated the word diet out of my life now.

0:24:03 > 0:24:07It's just about eating correctly and exercising, you know?

0:24:07 > 0:24:10There's no magic pill, unfortunately. If there was one, I'd take it.

0:24:10 > 0:24:14Well, hopefully we're eating correctly. We've got this, anyway.

0:24:14 > 0:24:16This is the lovely sea kale.

0:24:16 > 0:24:20Like I say, it was really popular in the 1800s and stuff like that

0:24:20 > 0:24:23but I think because of the modern-style veg that were coming through

0:24:23 > 0:24:26from Europe and bits and pieces it became less so.

0:24:26 > 0:24:29But it is absolutely delicious if you can get hold of it.

0:24:29 > 0:24:31I'll give it a go, eh, James?

0:24:31 > 0:24:34- Sorry?- I'll give it a go. - You've got to give it a go.

0:24:34 > 0:24:37You've got to be quick because it's difficult to get hold of.

0:24:37 > 0:24:40Now, that's the little bit of crab and then just finally,

0:24:40 > 0:24:42because we've got these lovely shrimps...

0:24:42 > 0:24:46All I've done in here is just blanch this sea kale off and then...

0:24:46 > 0:24:48- You see, that word - blanch. - ..with the shrimps.

0:24:48 > 0:24:50- That means fry off, doesn't it? - It just means boil.- OK.

0:24:50 > 0:24:54Ooh! I told you I was bad.

0:24:54 > 0:24:56LAUGHTER

0:24:56 > 0:24:58- Just eat it. There you go. - I'll just eat it.

0:24:58 > 0:25:02- Dive into it.- And here's my fitness video, eating nice butter.

0:25:02 > 0:25:04LAUGHTER

0:25:04 > 0:25:06- Oh, funny.- Trust me.

0:25:06 > 0:25:08Oh, look at you all looking at me.

0:25:08 > 0:25:09It's embarrassing.

0:25:10 > 0:25:12- Oh, that's lovely.- What do you think?

0:25:12 > 0:25:15- It's caught in my cap but it's lovely.- Caught in your cap.

0:25:15 > 0:25:19- But it is delicious.- Yeah. It is lovely.- It's very, very nice.

0:25:19 > 0:25:21Would you come and live with me, James, please?

0:25:21 > 0:25:24Probably but you've got some cookery terms is this DVD as well.

0:25:24 > 0:25:28- Tell us about the muffins. - The muffins...- What's your muffins?

0:25:28 > 0:25:31- The muffins are the bit that hangs over the jeans on the side.- Is it?

0:25:31 > 0:25:34- You wouldn't know, James, because you're beautiful. - Cyrus, have you got muffins?

0:25:34 > 0:25:36I've got muffins in the front here.

0:25:36 > 0:25:40- You've got a beautiful muffin. - What a wonderful muffin it is.

0:25:40 > 0:25:43- You've got a nice muffin. - Exactly. Moving on.

0:25:47 > 0:25:50And, of course, if you're looking for a dinner party starter,

0:25:50 > 0:25:51that crab recipe is a winner

0:25:51 > 0:25:54and if you want any of the recipes from today's show,

0:25:54 > 0:25:57you can find them all on bbc.co.uk/recipes.

0:25:57 > 0:26:00Now, we're not live today, so instead, we're looking back

0:26:00 > 0:26:03at some of the tasty clips from the Saturday Kitchen archive.

0:26:03 > 0:26:05Now it's time for Michelin-starred Sat Bains

0:26:05 > 0:26:08to share with us his creative take on mutton.

0:26:08 > 0:26:09Take a look at this.

0:26:09 > 0:26:12- Different cooking techniques, modern stuff...- Yes.

0:26:12 > 0:26:14..but always using great British ingredients.

0:26:14 > 0:26:16Well, the idea behind this dish has got some heritage.

0:26:16 > 0:26:20It's a British classic of mutton, which is underused, as you know.

0:26:20 > 0:26:22This is the actual mutton, which is the shoulder

0:26:22 > 0:26:23I'm going to get this on quickly

0:26:23 > 0:26:25and then I'll show you how to make it.

0:26:25 > 0:26:27What we do first is take the clingfilm off.

0:26:27 > 0:26:28You get this in a pan

0:26:28 > 0:26:30and you're going to re-caramelise it,

0:26:30 > 0:26:34and that for me is a crucial part because that's where the flavour is.

0:26:34 > 0:26:37That's a big thing with your cooking - flavours, flavours, flavours.

0:26:37 > 0:26:40Yeah, I would sacrifice presentation for flavour

0:26:40 > 0:26:44- because I think it can look good but it should taste better.- Yeah, OK.

0:26:44 > 0:26:47- So what we're going to do is, the mutton's on.- Yeah.

0:26:47 > 0:26:49And that's the first process.

0:26:49 > 0:26:51- What we're going to do first is the salt.- OK.

0:26:51 > 0:26:53It's almost like an old classical confit.

0:26:53 > 0:26:56- I don't know if you remember doing duck legs.- Yeah, yeah.

0:26:56 > 0:26:58You have to make a little salt.

0:26:58 > 0:27:01I'm going to put in some rosemary because it goes well with mutton.

0:27:01 > 0:27:04- What we've got here is Douglas fir pine.- All right.

0:27:04 > 0:27:10- What, a Christmas tree?- Yeah. But it's related to the juniper herb as well.

0:27:10 > 0:27:13So that's got a lovely citric... little citrus note as well.

0:27:13 > 0:27:17- I've got some coriander seeds.- Yeah. - In there.

0:27:17 > 0:27:21I'm making a little bit of pickle for you, as well. I've got my shallots.

0:27:21 > 0:27:26The idea, we're trying to get a real nice balance of acidity,

0:27:26 > 0:27:28- because obviously this is going to be quite fatty...- Yeah.

0:27:28 > 0:27:34..because it is the shoulder, so it's got a lovely amount of fat in there that we're trying to caramelise.

0:27:34 > 0:27:37Now, you get your inspiration from old classic recipes and stuff like that.

0:27:37 > 0:27:39They used a lot of pickles with meat, didn't they?

0:27:39 > 0:27:42Exactly. The idea also is to cut the balance.

0:27:42 > 0:27:47When we do tasting menus, you want to keep peaking with the acidity,

0:27:47 > 0:27:50so you've got a lovely balance throughout the menu.

0:27:50 > 0:27:53- That's that one. - And the mutton itself is just the shoulder.- Yeah.

0:27:53 > 0:27:56I've got this salt here. I'll put this straight into here.

0:27:56 > 0:28:00- It's just like a little coffee grinder.- Smell that - citrus notes.

0:28:00 > 0:28:02- That's amazing. That pine is...- Yeah.- Yeah.

0:28:02 > 0:28:04So I've got some mutton.

0:28:04 > 0:28:09You just salt it like this for 24 hours and you're going to pop it in the fridge.

0:28:09 > 0:28:12- Now, what cut would that be? - This is the shoulder.- Right, OK.

0:28:12 > 0:28:15- It's an underused... - Can you use pig shoulder? - Sorry?- Can you use pig shoulder?

0:28:15 > 0:28:19The beautiful thing about this is because it's the piece of meat it is

0:28:19 > 0:28:21and it's going to use a pressure cooker,

0:28:21 > 0:28:25oxtail, ox cheek, beef cheeks, all of these cuts that are underused,

0:28:25 > 0:28:28have got a lot of gelatine in - that's what I'm trying to create.

0:28:28 > 0:28:32They've become really trendy, all of these what we call secondary cuts,

0:28:32 > 0:28:34but the flavour's in them all, really.

0:28:34 > 0:28:36So this is the one I've done earlier.

0:28:36 > 0:28:40- Will you pop that in the oven, Sat? - Yeah, it just needs turning over. - Right, OK.

0:28:40 > 0:28:42So you wash it to take off the excess salt.

0:28:42 > 0:28:45- Do you want me to turn it over? - Yes, please.- All right.

0:28:45 > 0:28:48You wash the excess salt because you don't want it to be too salty

0:28:48 > 0:28:50and then I'm going to dry it.

0:28:50 > 0:28:53- That's what you're trying to get, that roasted flavour.- OK.

0:28:53 > 0:28:56- That's that. - So again, dry this really well.

0:28:56 > 0:28:59Get some olive oil in here.

0:29:00 > 0:29:03What you're trying to do now is recreate the caramelisation

0:29:03 > 0:29:06because if you just put it into the pressure cooker as it is,

0:29:06 > 0:29:08it'll end up quite bland,

0:29:08 > 0:29:12so what we're trying to do is recreate characters and notes that go really well.

0:29:12 > 0:29:17- Now, that goes in a really low oven. - Yeah, that's about 75 degrees.

0:29:17 > 0:29:20- Now, these onions - little bit of oil?- Yes, please.

0:29:20 > 0:29:25Again, we've cut them very rustically because the idea is that you want it not...

0:29:25 > 0:29:28You want little charred areas as well as the soft areas,

0:29:28 > 0:29:31so that gives you a lovely balance of the two types.

0:29:31 > 0:29:35- A bit of salt on there or something? - We'll do that in a minute, yeah.

0:29:35 > 0:29:37So what I'm going to do here is really get a good colour.

0:29:37 > 0:29:41Pressure cooker's ready. I've got some white and brown chicken stock.

0:29:41 > 0:29:45And what the idea is you pop that in... You just want to bring it up.

0:29:45 > 0:29:49- Now, what's the difference?- The idea for the white is to give lubrication

0:29:49 > 0:29:52but the dark, brown, chicken stock is the one that's been roasted

0:29:52 > 0:29:55and what you're going to do is that gives the gelatine,

0:29:55 > 0:29:57that lovely characteristic roasted flavour.

0:29:57 > 0:30:02By roasting this now, you're going to recreate a beautiful smell

0:30:02 > 0:30:04and that goes into the pressure cooker.

0:30:04 > 0:30:07- You need to make sure you've got colour on this.- Without a doubt.

0:30:07 > 0:30:09That's one of the most crucial things.

0:30:09 > 0:30:14That one you just took out, as you can see, that's going to be shredded.

0:30:14 > 0:30:18- Literally... It's breaking up, you can see it just...- Beautiful. - ..falls apart.

0:30:18 > 0:30:21So I will get the clingfilm ready.

0:30:22 > 0:30:25And what we do is just roll it, basically, in clingfilm

0:30:25 > 0:30:26and set it in the fridge.

0:30:26 > 0:30:29- What's great...- How long does this go in the pressure cooker for?

0:30:29 > 0:30:31This will take 45 minutes

0:30:31 > 0:30:34and what's great is because it's underused and underrated

0:30:34 > 0:30:37you end up with this really tender piece of meat.

0:30:37 > 0:30:40- The pressure cooker will cook around 120 degrees.- Yeah.

0:30:40 > 0:30:42And because there's no loss of moisture,

0:30:42 > 0:30:44- everything stays in the pan.- Yeah.

0:30:44 > 0:30:47And you don't have to do the actual clingfilm I'm doing here

0:30:47 > 0:30:50but it means you end up with a lovely roll that you can control.

0:30:50 > 0:30:54- Do you want a bit of stock in there?- Yeah, just to lubricate it.

0:30:54 > 0:30:56Put a bit of salt in here now.

0:30:56 > 0:31:01- As you can see, the actual mutton here is caramelised.- Yeah.

0:31:01 > 0:31:02And that's what you're after.

0:31:02 > 0:31:06- If you look at that, that's where all the flavour happens.- OK.

0:31:07 > 0:31:11- And that's going to go into our... - That's going into the pressure cooker.

0:31:11 > 0:31:13- So pop that in.- Yeah, pop that in. I'll turn this off.

0:31:13 > 0:31:16Don't want to burn the place down.

0:31:16 > 0:31:19Again, the secret is to get rid of some of the excess...

0:31:19 > 0:31:21- Do you want to put it in there? - Yeah.

0:31:21 > 0:31:24Oil. And you have this stock.

0:31:24 > 0:31:29What I'm going to do, I'm going to use it from here - the cooking liquor is to deglaze the pan.

0:31:29 > 0:31:33It doesn't take long, so all the bits on the bottom are stuck.

0:31:33 > 0:31:35Yeah.

0:31:38 > 0:31:41- You've got to put the lid on there. So lid on.- Lid on.

0:31:44 > 0:31:46I'll put that one over here.

0:31:47 > 0:31:48- That's ready to go.- Yeah.

0:31:48 > 0:31:51- And then, literally 45 minutes and that's it?- Yeah.

0:31:51 > 0:31:53- You end up with this, which has been shredded.- Yeah.

0:31:53 > 0:31:56All you do is just taste it for seasoning.

0:31:56 > 0:32:00- I suppose there's no need to put much because it's already got salt in it anyway.- Yeah.

0:32:03 > 0:32:07This is a technique that you can do, because it stays in the fridge and it lasts a good week.

0:32:07 > 0:32:11Have you got a pressure cooker stuck in the back of your kitchen?

0:32:11 > 0:32:13- No.- No.

0:32:13 > 0:32:17Most people have and they've got dust all over it.

0:32:17 > 0:32:19It's the kind of thing they used to use ages ago

0:32:19 > 0:32:20but it's coming back.

0:32:20 > 0:32:23The idea behind it, again, it's an old technique,

0:32:23 > 0:32:26but what it does is it makes food very moist

0:32:26 > 0:32:31- and you can do beans in here, I've done nuts in here.- Yeah.

0:32:31 > 0:32:35So just make a nice roll. We're going to cut it once it's rolled.

0:32:36 > 0:32:38And these onions, they're OK, charring like this?

0:32:38 > 0:32:41You want them charred because that adds character to the dish.

0:32:42 > 0:32:47- So what's great now is we've got these lovely almost charred corners...- Yeah.

0:32:47 > 0:32:51..and the mutton's going to be ready, we've got to get the sauce on now, the butter's here.

0:32:52 > 0:32:53That's there. That's there.

0:32:53 > 0:32:56You're going to make a nut-brown butter,

0:32:56 > 0:32:59which goes really well with capers

0:32:59 > 0:33:02- because you want the acidity of the shallots, which we've got. - Yeah.

0:33:02 > 0:33:04- Diced.- I missed that one.

0:33:04 > 0:33:06- So tell us about... - I'll pop this in the fridge now.

0:33:06 > 0:33:10Tell us about your restaurant. It's in Nottingham, you've got rooms...

0:33:10 > 0:33:13The idea behind it is that we're trying to give you something very exciting.

0:33:13 > 0:33:18We use a lot of local ingredients from the British Isles.

0:33:18 > 0:33:20We're trying to give you something that when you go...

0:33:20 > 0:33:24Even though it's a classic in terms of a dish that's from the British Isles,

0:33:24 > 0:33:26I still want it to have a wow factor,

0:33:26 > 0:33:28so I don't want to give you something for novelty,

0:33:28 > 0:33:32- I want it, ultimately, to be delicious.- Sounds good to me.

0:33:32 > 0:33:34- So again, lemon juice. - The capers are there.

0:33:34 > 0:33:36A little bit of the stock.

0:33:39 > 0:33:41And finish with the capers.

0:33:41 > 0:33:43The capers add a brilliant acidity to the dish.

0:33:43 > 0:33:46- There you go.- We'll just reduce that down and we'll start dressing it. - It's all yours.

0:33:46 > 0:33:50OK, so you can see, beautifully caramelised all the way round.

0:33:52 > 0:33:55- That's it.- Thank you, James.

0:33:55 > 0:33:58- I've got some really nice herbs here. - Yeah.

0:33:58 > 0:34:01These are picked locally on the lane where the restaurant is

0:34:01 > 0:34:04and we've got a forager and what she does is she picks wild herbs

0:34:04 > 0:34:08and we've found on our location around 75 different wild herbs,

0:34:08 > 0:34:11so it's quite scary, thinking about it.

0:34:11 > 0:34:16Don't go out into the parks and pick your own if you don't know what you're doing.

0:34:16 > 0:34:18Yeah, too right, yeah.

0:34:18 > 0:34:24- What have we got in here, then? - You've got some chickweed, which is local, and some ground elder.- OK.

0:34:24 > 0:34:25So, again, the sauce...

0:34:27 > 0:34:29Looking for a spoon...

0:34:30 > 0:34:31- Sounds good.- Very acidic.

0:34:31 > 0:34:35And what's nice is, even though it's got the butter in, it's still very light.

0:34:35 > 0:34:38And these weeds, are they acidic or something or...?

0:34:38 > 0:34:39- Some of them are very bitter... - Right.

0:34:39 > 0:34:43- ..but what's nice is that they're quite juicy.- Right.

0:34:43 > 0:34:45So get that off. Turn that off there.

0:34:45 > 0:34:48- A few bits of those. - So just scatter, very simple,

0:34:48 > 0:34:51not too much worrying about it.

0:34:51 > 0:34:53And these pickled onions are fantastic

0:34:53 > 0:34:57because you end up with these lovely little bursts of acid

0:34:57 > 0:35:01which cuts through the kind of fatty meat.

0:35:01 > 0:35:05There you go. So we have braised mutton with onions and capers.

0:35:05 > 0:35:08If you want to taste it, visit Nottingham. How good is that?

0:35:14 > 0:35:16Absolutely wonderful.

0:35:16 > 0:35:18- It looks delicious.- Hey!

0:35:18 > 0:35:20I know it tastes delicious because I had some in rehearsal.

0:35:20 > 0:35:24- Right.- Dive into that. Tell us what you think.- OK.

0:35:24 > 0:35:29- I suppose you're too busy to ever sort of contemplate making that sort of stuff.- I am, actually.

0:35:29 > 0:35:32And I'm really bad at cooking, really, really bad,

0:35:32 > 0:35:34so this is such a treat for me.

0:35:34 > 0:35:37But the pickle and stuff, you could do it with pork shoulder or...

0:35:37 > 0:35:40I think anything that you braise that's got that long process,

0:35:40 > 0:35:42it can be quite heavy,

0:35:42 > 0:35:45- so what we do is we counterbalance with pickle, capers...- Oh, my God! - ..and onions.

0:35:45 > 0:35:47It refreshes the palate.

0:35:47 > 0:35:51Even though it's a nice braise, you get this refreshing thing all the time.

0:35:51 > 0:35:55- It's beautiful.- Happy with that? - Really, really nice.- There you go.

0:35:59 > 0:36:03What an ingenious way to cook mutton. It really was stunning.

0:36:03 > 0:36:05Now it's time for those two fat ladies to cook.

0:36:05 > 0:36:07This week they're in Leicestershire

0:36:07 > 0:36:11and there's only way to feed the locals - let them eat cake.

0:36:12 > 0:36:15I'm so glad you were able to come with me to Hallaton, Jennifer.

0:36:15 > 0:36:17Not at all, my dear.

0:36:17 > 0:36:20OK, left!

0:36:20 > 0:36:24They're raising money for the wonderful old church

0:36:24 > 0:36:27and Anthea's volunteered us to make cakes at the annual fete.

0:36:27 > 0:36:30Is that your friend Anthea from your WI days?

0:36:30 > 0:36:33The self-same one.

0:36:34 > 0:36:36It's that house with the Virginia creeper on it.

0:36:44 > 0:36:46Whoo!

0:36:46 > 0:36:50- I bet you're boiled.- I am. Absolutely boiling.

0:36:50 > 0:36:53Where do you think we have to put our cake stand?

0:36:53 > 0:36:56I think it's up by the butter cross on the green up there,

0:36:56 > 0:36:58that strange pointy thing.

0:37:00 > 0:37:03- Right, here we are.- Lovely knocker. - Oh, good, the door's open.

0:37:03 > 0:37:07- Avanti.- Yoo-hoo! - Yoo-hoo-hoo!- Here's the kitchen.

0:37:09 > 0:37:11- Oh, fine kitchen.- Isn't it?- Yeah.

0:37:11 > 0:37:13Oh, no. Oh, Jennifer, look what I've seen.

0:37:13 > 0:37:17- Oh, an Aga!- Oh, dear, I don't like baking in an Aga.

0:37:17 > 0:37:20I haven't cooked in an Aga for, I should think, 20 years.

0:37:20 > 0:37:22I can never remember which goes in where.

0:37:22 > 0:37:25Never mind, look - a Belling. A Baby Belling.

0:37:25 > 0:37:30That's all I had to cook with in Benghazi for large dinner parties full of generals

0:37:30 > 0:37:33and I used to have all the pans on top of each other,

0:37:33 > 0:37:37- you know, tilting like the leaning tower of Pisa. - LAUGHTER

0:37:37 > 0:37:41I wonder where they all are? I expect they're in the garden.

0:37:41 > 0:37:44The Women's Institute? I've always rather revered them.

0:37:45 > 0:37:47The SAS of British cookery.

0:37:49 > 0:37:52- Ah!- Hello!- Hello, Clarissa.

0:37:52 > 0:37:54- How are you? - How lovely to see you again.

0:37:54 > 0:37:56- And you. This is Jennifer. - Hello, Jennifer.

0:37:56 > 0:37:59- Famous Anthea. How nice to see you. - Lovely to see you.

0:37:59 > 0:38:02- Good morning, ladies.- Hello. - Come and have a cup of coffee.

0:38:02 > 0:38:06It's a lovely day, isn't it? I hope it lasts for the fete.

0:38:06 > 0:38:08We hope so, too.

0:38:08 > 0:38:12So that's the church? You're going to raise lots of money for the restoration.

0:38:12 > 0:38:14It's well worth it, too. It's a marvellous one.

0:38:14 > 0:38:16- It's beautiful.- Beautiful church.

0:38:16 > 0:38:20What do you think will be the best things to cook on our cake stall?

0:38:20 > 0:38:23What do you think will sell the best? What shall we cook?

0:38:23 > 0:38:25Ginger cake's very good and then shortbread.

0:38:25 > 0:38:28- Mm-hm. We can do those. - They always go very well.

0:38:28 > 0:38:33Nothing too sweet. The butter creams I don't think are so popular now.

0:38:33 > 0:38:34Oh, right. That's interesting.

0:38:34 > 0:38:37People are regarding their diets, unlike us.

0:38:37 > 0:38:40LAUGHTER We think it's our duty to be fat.

0:38:40 > 0:38:44I'm thinking of doing a rather good coffee cake.

0:38:44 > 0:38:48- That sounds delicious.- Yes. - With walnuts?- With walnuts.

0:38:48 > 0:38:50It is rich but I like it rich.

0:38:50 > 0:38:53Forgive us - we'd better get on but we'll see you all later.

0:38:53 > 0:38:56- You've got quite a lot of cakes to make.- Indeed we have.

0:38:56 > 0:39:00We'll try, anyway. Thank you very much, anyway.

0:39:00 > 0:39:02- And we'll see you soon. - See you later.- See you later.

0:39:02 > 0:39:05- We'll have a proper natter later. - Bye.- OK.

0:39:05 > 0:39:10- Whee!- Whee!- Right, OK... - Bye-bye, ladies.- Bye!- Bye.

0:39:15 > 0:39:18I thought that I would make a galette des rois,

0:39:18 > 0:39:22which is the French cake which they eat on the feast of the Epiphany,

0:39:22 > 0:39:26the feast of the Three Kings or Twelfth Night, call it what you will.

0:39:26 > 0:39:31It's a puff pastry case, top and bottom,

0:39:31 > 0:39:36and it's filled with a mixture of almonds, butter, sugar, eggs and kirsch

0:39:36 > 0:39:38and it's very delicious.

0:39:38 > 0:39:44And you put in it, just one, either a ring or a bean

0:39:44 > 0:39:47or a tiny little figure resembling the Christ Child.

0:39:47 > 0:39:50And the person who gets that piece of cake

0:39:50 > 0:39:54with the ring in it, he is declared king of the feast

0:39:54 > 0:39:58and he wears the crown, which we will put on the cake.

0:39:58 > 0:40:02I'm going to start with the pastry. That's boring. You'll probably buy it, anyway.

0:40:02 > 0:40:06So I'll be doing that and Clarissa can do her cake.

0:40:06 > 0:40:09I'm going to make a Yorkshire gingerbread,

0:40:09 > 0:40:12that's a nice dark gingerbread with black treacle.

0:40:12 > 0:40:16And I've just been lining and buttering this eight-inch tin.

0:40:16 > 0:40:19You really want to get it well-greased.

0:40:19 > 0:40:22Did you see Last Tango In Paris? Something like that.

0:40:24 > 0:40:25I've got my butter here

0:40:25 > 0:40:30and I'm going to cream into it some soft brown sugar.

0:40:30 > 0:40:32And the butter's nice and soft,

0:40:32 > 0:40:35so they should cream together quite easily.

0:40:35 > 0:40:40With most things, most cooking, you can get away with things,

0:40:40 > 0:40:41you can get off easily,

0:40:41 > 0:40:45but with baking, you really have to be careful at every stage

0:40:45 > 0:40:47to get it right, to mix everything in well.

0:40:47 > 0:40:49It makes such a difference.

0:40:49 > 0:40:51Bakers are born, not made

0:40:51 > 0:40:55but those of us who aren't born bakers can do the best we can.

0:40:56 > 0:40:59Now, that's all beautifully creamed in.

0:40:59 > 0:41:03And now I'm going to add three eggs.

0:41:03 > 0:41:05And just so that the eggs don't curdle,

0:41:05 > 0:41:09I'm going to sift in a little flour between each one.

0:41:09 > 0:41:11And I'm going to break them in...

0:41:12 > 0:41:15and mix them in between each one,

0:41:15 > 0:41:18so that they're well mixed in.

0:41:18 > 0:41:20There we are. Look at that.

0:41:21 > 0:41:26A bit of elbow grease, a bit of muscle, put your shoulders into it.

0:41:28 > 0:41:31And now I've got this black treacle.

0:41:33 > 0:41:35- I love black treacle. - I love black treacle, too.

0:41:35 > 0:41:41- I used to eat it as a child. Did you? - Yes, always.

0:41:41 > 0:41:44- I've even had a jelly made out of it.- Really? What was that like?

0:41:44 > 0:41:47Black treacle jelly with clotted cream.

0:41:47 > 0:41:49- Oh!- Wonderful. - Wonderful. Sounds marvellous.

0:41:51 > 0:41:56And now into my flour I'm going to put some allspice,

0:41:56 > 0:41:58ground allspice.

0:41:58 > 0:42:02And some ginger - quite a lot of ginger, two tablespoons of ginger,

0:42:02 > 0:42:04because we want it to be nice and gingery.

0:42:04 > 0:42:09And a teaspoon of baking powder to make it rise.

0:42:10 > 0:42:15And I'll mix that all together

0:42:15 > 0:42:20and then sift it into the mixture a bit at a time.

0:42:24 > 0:42:27And this time with a metal spoon - it's important, with a metal spoon -

0:42:27 > 0:42:30it mixes much more efficiently than a wooden one.

0:42:38 > 0:42:41- Ooh, glug, glug.- Yum, yum, yum!- Mm!

0:42:43 > 0:42:47So good. I remember when I was a child and the cook was making gingerbread,

0:42:47 > 0:42:48I was always in there.

0:42:48 > 0:42:51I much preferred it to cake batters.

0:42:51 > 0:42:54I had my fingers in the bowl at every opportunity.

0:42:54 > 0:42:58We can lick the bowl later when no-one's looking, Jennifer.

0:42:58 > 0:43:01- I can have a tiny taste. - Well, all right.

0:43:01 > 0:43:03Just to try it. I haven't had it for years.

0:43:06 > 0:43:09Mm! Wonderful.

0:43:09 > 0:43:11- Childhood, childhood.- Absolutely.

0:43:13 > 0:43:16There we are. Make sure it's all along the bottom of the tin.

0:43:18 > 0:43:22A good excuse to lick one's finger

0:43:22 > 0:43:24and I'm just going to put it into the oven.

0:43:32 > 0:43:37Now I've got my pastry rings ready, I'll make the filling.

0:43:41 > 0:43:43Butter, nice and soft.

0:43:44 > 0:43:48Get the sugar. Pour all that in.

0:43:51 > 0:43:55That's the joy of having it really soft

0:43:55 > 0:43:59because if you leave it in the refrigerator you'd go on for ages.

0:43:59 > 0:44:03Now, egg yolks. Don't worry, dear, I've saved the whites.

0:44:03 > 0:44:05We can have a face pack afterwards. We'll need one.

0:44:05 > 0:44:08We'll be so beautiful for the fete.

0:44:08 > 0:44:10CLARISSA LAUGHS

0:44:10 > 0:44:12You mustn't laugh.

0:44:12 > 0:44:16Now, you've got to whip this in till it's nice and creamy.

0:44:17 > 0:44:19- Isn't that lovely?- Mm.

0:44:19 > 0:44:21Now we put in ground almonds.

0:44:21 > 0:44:25You can get them in a packet but it's much better if you do it yourself.

0:44:25 > 0:44:28It takes about a moment in a processor.

0:44:30 > 0:44:32Now, a few drops of almond essence.

0:44:32 > 0:44:36Don't get something called almond flavouring.

0:44:36 > 0:44:40Get the real essence. Almond flavouring's disgusting.

0:44:40 > 0:44:42And this about three tablespoons of kirsch.

0:44:44 > 0:44:48- Just slop it in. - Kirsch.

0:44:48 > 0:44:53Oh, for the wild cherry trees growing on the slopes.

0:44:53 > 0:44:56- You're going off on one of your travel dreams. - I know.

0:44:56 > 0:44:58Wonderful smell.

0:44:59 > 0:45:03- Mm.- Now, that's all right.

0:45:04 > 0:45:07Now, we must put the filling in.

0:45:07 > 0:45:11We've got to put it in here but leaving a rim of pastry

0:45:11 > 0:45:14so that we can stick them together.

0:45:19 > 0:45:26And now we mustn't forget the ring, the ring, the surprise.

0:45:33 > 0:45:34And someone will get it.

0:45:34 > 0:45:38Me! THEY LAUGH

0:45:38 > 0:45:40It really ought to go to a child but still.

0:45:40 > 0:45:42Well!

0:45:43 > 0:45:47Now we want to put the egg wash on so that the pastries will stick together.

0:45:50 > 0:45:52Just something to stick them.

0:45:54 > 0:45:56- Like that.- Mm-hm.

0:46:00 > 0:46:02Then we'll get this fellow.

0:46:06 > 0:46:08Try and get it to fit properly.

0:46:10 > 0:46:12That's about it.

0:46:12 > 0:46:14And press it down.

0:46:15 > 0:46:17Then we do this thing called knocking it up.

0:46:17 > 0:46:21If you say knocking up to an American, they get very distressed.

0:46:21 > 0:46:24You say many things to an American they get very distressed.

0:46:24 > 0:46:25THEY CHUCKLE

0:46:25 > 0:46:30- When it rises, it makes a sort of nice edging.- Mm.

0:46:31 > 0:46:35Now, we'll just do this bit of prettiness.

0:46:40 > 0:46:43Now, I think we'll put a lattice over it.

0:46:43 > 0:46:46Use the back of the knife.

0:46:46 > 0:46:50You don't want to cut through the pastry because you don't want the filling coming up through it.

0:46:57 > 0:47:00- There, I think that's fine. - That looks good.

0:47:01 > 0:47:03Now, we must take it to the refrigerator

0:47:03 > 0:47:07and leave it there for 45 minutes to chill

0:47:07 > 0:47:10and then I'll give it another egg wash on top before cooking.

0:47:10 > 0:47:14I'm going to make a Danish prune and apple cake.

0:47:14 > 0:47:16Just in case you think it sounds healthy,

0:47:16 > 0:47:19don't be put off by that - it's very good.

0:47:19 > 0:47:21So I'm just going to make a nice smooth batter

0:47:21 > 0:47:25which will be the base for the all other things I'm going to put on top of it.

0:47:25 > 0:47:27I'm going to start by putting some butter in.

0:47:29 > 0:47:32Then some sugar.

0:47:34 > 0:47:37And I'm going to break in two eggs.

0:47:45 > 0:47:47Ground almonds.

0:47:47 > 0:47:49And tip those in.

0:47:51 > 0:47:55And some flour into which I've already mixed the baking powder.

0:47:55 > 0:47:58Put that in. It's already sieved.

0:47:58 > 0:48:03And then a little vanilla essence, a teaspoonful of vanilla essence,

0:48:03 > 0:48:05but I'm just going to use the lid to measure it in

0:48:05 > 0:48:07because that's what I like to do.

0:48:10 > 0:48:13And some milk. Pour that in.

0:48:16 > 0:48:18I'm now going to mix all this together.

0:48:18 > 0:48:20I'm going to make a lot of noise, dear,

0:48:20 > 0:48:21so you can carry on, if you want.

0:48:21 > 0:48:24If you're going to make a noise, I'll make a noise, too.

0:48:24 > 0:48:27- Oh, all right. Be like that. - Then we can both do it together.

0:48:27 > 0:48:30- I've got to do these whites. - Wonderful toy this is.

0:48:30 > 0:48:33- A-one...- a-two, a- three...

0:48:33 > 0:48:39- Give us a song.- It will have to be the WI's...- Jerusalem!

0:48:39 > 0:48:45# And did those feet in ancient time

0:48:45 > 0:48:51# Walk upon England's mountains green and... #

0:48:51 > 0:48:59Anyway, I like the part that goes, # Bring me my bow of burnished gold

0:48:59 > 0:49:04# Bring me my arrows of desire... #

0:49:04 > 0:49:07I never understand why "desire" for the Women's Institute.

0:49:07 > 0:49:14- Carry on! - # Till we have built Jerusalem... #

0:49:14 > 0:49:20- With more volume! - # On England's green and pleasant

0:49:20 > 0:49:22# Land! #

0:49:22 > 0:49:24Bravo!

0:49:24 > 0:49:25And the batter's done to a turn.

0:49:25 > 0:49:29You carry on with yours because I've just got to cut these apples.

0:49:29 > 0:49:33I'm going to make a coffee and walnut cake

0:49:33 > 0:49:35but it's also got chocolate in it.

0:49:35 > 0:49:40And what I'm doing at the moment is I've mixed icing sugar and egg yolks

0:49:40 > 0:49:43until they fall in a ribbon like that, you see?

0:49:43 > 0:49:47And then I add breadcrumbs - only about a tablespoonful.

0:49:47 > 0:49:49Fresh breadcrumbs.

0:49:49 > 0:49:55Then we put in real coffee, real ground coffee, finely ground.

0:49:57 > 0:50:03And then real, proper cocoa, not that drinking chocolate -

0:50:03 > 0:50:05real proper cocoa.

0:50:12 > 0:50:14- Look how pretty!- Mm! Lovely!

0:50:14 > 0:50:18- Good colour.- Now, these are all walnuts, chopped walnuts.

0:50:18 > 0:50:20In they go.

0:50:31 > 0:50:35Now, that's all mixed together.

0:50:37 > 0:50:39Now then, we need to put the whites in.

0:50:39 > 0:50:45These are just at soft-peak stage and we must fold those in.

0:50:45 > 0:50:49I'll put a spoonful in, just stir it in.

0:50:49 > 0:50:51That makes it easier to mix.

0:50:51 > 0:50:54Now we'll put the whole lot in.

0:50:56 > 0:51:00And fold them, in a sort of figure of eight is the best way.

0:51:03 > 0:51:05It takes time.

0:51:05 > 0:51:10Because that's quite a heavy mess in the middle,

0:51:10 > 0:51:12to get the whites into.

0:51:14 > 0:51:17This is a rather an interesting cake because it has no flour

0:51:17 > 0:51:20and I think it comes from Poland

0:51:20 > 0:51:24and it has a slightly bitter taste because of the walnuts

0:51:24 > 0:51:27and the neat coffee and the neat cocoa.

0:51:27 > 0:51:30And it's really for the grown-ups, I think,

0:51:30 > 0:51:32though you never know with children nowadays.

0:51:32 > 0:51:36I think it would be delicious eaten with some lovely iced coffee

0:51:36 > 0:51:39while you're reclining by a swimming pool.

0:51:39 > 0:51:41What, in Poland?

0:51:41 > 0:51:44You can be in Poland. Anywhere you can find a nice swimming pool.

0:51:44 > 0:51:46I don't know what they're like in Poland.

0:51:46 > 0:51:47THEY CHUCKLE

0:51:47 > 0:51:49Now, we'll pour it in the tin,

0:51:49 > 0:51:53which is lined at the bottom with greaseproof paper

0:51:53 > 0:51:54that you've buttered

0:51:54 > 0:51:57and just pour it all in.

0:52:00 > 0:52:02I'll finish it off with a spatula.

0:52:04 > 0:52:06Waste not want not.

0:52:06 > 0:52:08Except Clarissa probably wants to lick the bowl.

0:52:08 > 0:52:10Yes, well, I was thinking about that

0:52:10 > 0:52:14but I suppose it's in a greater cause, the restoration of the church.

0:52:14 > 0:52:16I mean, who am I to...?

0:52:16 > 0:52:19- Ah! A little left!- A little bit left. - A little bit left.

0:52:19 > 0:52:22- You can have the spatula. - Oh, thank you. How lovely.

0:52:22 > 0:52:27- And I put this in the oven.- Mmmm! - And then I'll come back and do the icing.- Lovely.

0:52:32 > 0:52:33Bon!

0:52:33 > 0:52:34On you go.

0:52:34 > 0:52:38So there's my batter, all beautifully mixed together.

0:52:38 > 0:52:44Now I'm just going to put it into the lined and greased cake tin.

0:52:44 > 0:52:48And it's very important that you smooth it out on the bottom

0:52:48 > 0:52:51because I'm going to put lots of other things on top of it.

0:52:51 > 0:52:54First of all some prunes.

0:52:54 > 0:52:59These are nice, plump, juicy prunes.

0:52:59 > 0:53:02Don't get those sort of nasty things in tins and syrup.

0:53:02 > 0:53:05Go out and buy proper prunes.

0:53:05 > 0:53:07Not only will they keep you more regular

0:53:07 > 0:53:09but they taste better.

0:53:10 > 0:53:15And I've got here some walnuts and sugar that I've mixed together

0:53:15 > 0:53:18and I'm just going to scatter a layer of those.

0:53:20 > 0:53:23And now, daintily, daintily,

0:53:23 > 0:53:25we're going to arrange some apple.

0:53:25 > 0:53:29You notice I've left the skins on these nice green apples

0:53:29 > 0:53:32and it's perfectly all right to leave the skins on.

0:53:32 > 0:53:34Helps them hold together.

0:53:35 > 0:53:37Don't use Golden Delicious.

0:53:37 > 0:53:41- They're no use, are they? No flavour.- No use to man or beast.

0:53:41 > 0:53:45It's extraordinary, the way they sort of breed flavour out of apples.

0:53:45 > 0:53:48They breed flavour out of everything they can lay their hands on nowadays.

0:53:48 > 0:53:49That's very true.

0:53:49 > 0:53:53Just to get them the right size. Who the hell cares?

0:53:53 > 0:53:55I blame the Americans.

0:53:55 > 0:53:59They're so afraid of flavours - strong flavours, strong emotions.

0:53:59 > 0:54:01Not only the Americans.

0:54:01 > 0:54:06The Dutch breed every living morsel of taste out of those huge tomatoes,

0:54:06 > 0:54:08all perfect in size.

0:54:08 > 0:54:14The carrots when you leave them somewhere turn into something like the monster from the black lagoon,

0:54:14 > 0:54:18you know, a sort of terrible goo, and no taste again.

0:54:18 > 0:54:22Or their aubergines. If it's Dutch, don't buy it.

0:54:22 > 0:54:25Sorry about that. Except for other things. I mean, their eels are wonderful.

0:54:25 > 0:54:28Anyway, that's me all ready for the oven.

0:54:28 > 0:54:31- Look at that - very dainty. - Oh, it's beautiful.

0:54:31 > 0:54:33Right, on the way and put it in.

0:54:34 > 0:54:37Would you be a dear and bring me one of my cold cakes and I can ice it?

0:54:37 > 0:54:39The latest off your production line.

0:54:39 > 0:54:42- Serf.- Yes, ma'am.

0:54:42 > 0:54:44- Thank you.- I'll just put it here, shall I?

0:54:44 > 0:54:46- Yes, wonderful.- There you are. - Thank you.

0:54:46 > 0:54:50Now what have you got in that icing?

0:54:50 > 0:54:54This is a mixture of softened butter, icing sugar

0:54:54 > 0:54:56- and an egg yolk.- Mm-hm.

0:54:56 > 0:54:59- Just call me Miss Salmonella.- Ah!

0:55:00 > 0:55:03Now, the last thing I have to put in is this.

0:55:03 > 0:55:08- It's... It's instant coffee... - Instant coffee?

0:55:08 > 0:55:11Instant but it works with the icing sugar in some curious way,

0:55:11 > 0:55:14- like Camp coffee does.- Well, yes. - It's all right in icing.

0:55:14 > 0:55:16- If you say so, darling. - I promise.

0:55:17 > 0:55:21Strangely enough, it seems to resume a taste of coffee,

0:55:21 > 0:55:23- which it never does if you drink it. - No.

0:55:23 > 0:55:26Tastes more like Oxo, I always think.

0:55:28 > 0:55:30Nearly done!

0:55:30 > 0:55:32That's all right.

0:55:32 > 0:55:36And we just plop the whole lot on first.

0:55:41 > 0:55:45Now, as you've been dainty, I shall be dainty, too.

0:55:46 > 0:55:50I shall spread it on. Try and get it even.

0:55:52 > 0:55:54Now for the dainties.

0:55:54 > 0:55:58Whirly, whirly, whirly.

0:55:59 > 0:56:03Whirly, whirly, whirly.

0:56:03 > 0:56:07Now, I'll just put this last little bit there.

0:56:08 > 0:56:10There we are. Squiggle.

0:56:10 > 0:56:14- Mm!- That's fine, I think, don't you? - Looks lovely.

0:56:14 > 0:56:16Very good.

0:56:16 > 0:56:18FOLK MUSIC PLAYING

0:56:37 > 0:56:39- Like that?- Yes.

0:56:39 > 0:56:41I may have a gold ring in it. Be careful.

0:56:41 > 0:56:43Can I help you to something?

0:56:43 > 0:56:45It's usually eaten on Epiphany.

0:56:45 > 0:56:49This galette is delicious with a glass of kirsch.

0:56:50 > 0:56:53Mm, absolutely. They're Yorkshire gingerbread.

0:56:53 > 0:56:56- They're made with molasses. - Gorgeous. Thank you.

0:56:58 > 0:57:02Gingerbread is splendid spread with unsalted butter.

0:57:03 > 0:57:05Very sticky.

0:57:06 > 0:57:09Yes, if you promise to bring it back, you can have a spoon. There you are.

0:57:09 > 0:57:12- Thank you very much.- Say thank you. - Thank you.

0:57:14 > 0:57:18Make some very strong iced black coffee to drink with this cake.

0:57:19 > 0:57:23- Could I have some of the apple and prune cake, please?- Of course. - It looks delicious.

0:57:23 > 0:57:25- Thank you very much. - Thank you very much.

0:57:26 > 0:57:29Serve plenty of double cream with this cake.

0:57:30 > 0:57:33Hello, my poppet. What would you like now?

0:57:33 > 0:57:37- The plate. It's Daddy's.- Daddy? - He's finished.

0:57:37 > 0:57:39- Oh, it's Daddy's plate. Thank you. - Thank you very much.

0:57:39 > 0:57:42- I hope you're enjoying it, sir. - It's lovely, thank you.

0:57:42 > 0:57:45Well, we've made quite a lot of money, I think, for the church.

0:57:45 > 0:57:48Oh, good. We can feel that we've added a brick or two.

0:57:48 > 0:57:51That's right - restored a stone.

0:57:51 > 0:57:54Did you think that little boy, his tooth would be all right

0:57:54 > 0:57:56when he bit into the gold ring in the galette?

0:57:56 > 0:58:00Oh, yes. It was probably only a milk tooth anyway, wasn't it?

0:58:00 > 0:58:02It took a nasty chip out.

0:58:02 > 0:58:05Anyway, I suppose we can wend our way home now.

0:58:05 > 0:58:08Let's go back and have a bath and a large drink.

0:58:08 > 0:58:12Well, I'll settle for the bath. You can have the huge drink.

0:58:12 > 0:58:14- I'll have a bath as well. - LAUGHTER

0:58:19 > 0:58:22Now, we're not cooking live in the studio today

0:58:22 > 0:58:24but instead we've got fabulous recipes

0:58:24 > 0:58:26from the Saturday Kitchen back catalogue.

0:58:26 > 0:58:28Still to come on today's Best Bites.

0:58:28 > 0:58:31Glynn Purnell takes on Theo Randall in a bout at the hobs

0:58:31 > 0:58:33in the Saturday Kitchen omelette challenge.

0:58:33 > 0:58:36Bryn Williams roasts the perfect rump of lamb.

0:58:36 > 0:58:38He serves it with pan-fried courgette ribbons

0:58:38 > 0:58:42and a borlotti bean, olive and confit tomato broth.

0:58:42 > 0:58:45And Robert Glenister gets to eat his food heaven or food hell.

0:58:45 > 0:58:50Will he face his heaven - chicken, and my classic chicken chasseur with creamy mash?

0:58:50 > 0:58:55Or his hell - duck breast, served roasted with a potato rosti and a cherry sauce?

0:58:55 > 0:58:57See what he gets at the end of today's show.

0:58:57 > 0:58:59Now, of course, when it's wintry outside,

0:58:59 > 0:59:02what's better than a dose of Mediterranean sunshine

0:59:02 > 0:59:04in the form of Francesco Mazzei?

0:59:04 > 0:59:10- Buongiorno. Now, this is a seafood...- Traditional seafood. This is fregola.- Fregola.

0:59:10 > 0:59:14It's basically semola, which is toasted a bit, you know,

0:59:14 > 0:59:16and then we use for this lovely soup.

0:59:16 > 0:59:19It's also good for salad. We've got lovely seafood here.

0:59:19 > 0:59:22- I'm going to chop these shallots. - I've got some lovely squid,

0:59:22 > 0:59:28some clams, some mussels, Palourdes clams, red mullet, scallops and shrimps -

0:59:28 > 0:59:30beautiful, beautiful stuff.

0:59:30 > 0:59:35As you know, this is kind of a bit of history here

0:59:35 > 0:59:39because we had some influence from the Spanish and the Moorish,

0:59:39 > 0:59:43so this one is kind of couscous stuff

0:59:43 > 0:59:47but it's different because it's toasted really, OK?

0:59:47 > 0:59:49- So we cut... - So this is like couscous?

0:59:49 > 0:59:51- It's a manufactured grain?- Exactly.

0:59:51 > 0:59:55The difference is this is toasted in the oven. That's the difference.

0:59:55 > 0:59:59- It's made with semolina flour? - Semolina is the same stuff

0:59:59 > 1:00:00- but it's finer, really.- OK.

1:00:00 > 1:00:03So you do it with gnocchi or stuff like that, so...

1:00:03 > 1:00:05Like you say, it's made out of the flour but they toast it off.

1:00:05 > 1:00:09- That's why it's golden brown. - So it's good when you do soup.

1:00:09 > 1:00:10It absorbs the flavour very well.

1:00:10 > 1:00:14But it takes a little bit longer to cook than couscous, doesn't it?

1:00:14 > 1:00:18Ah, yes. This takes about eight minutes, if not quicker.

1:00:18 > 1:00:20OK, so I've got some olive oil, there.

1:00:20 > 1:00:22Got some of the squid.

1:00:22 > 1:00:25- Yeah.- OK.- Do you want some onions in there as well?

1:00:25 > 1:00:27Some shallots would be good, there.

1:00:27 > 1:00:30- So we start to do the fregola here, as well.- Right.

1:00:31 > 1:00:34So, as I said, a fantastic dish of Sardinia.

1:00:34 > 1:00:39It's the only place in Italy where they serve this kind of semola.

1:00:39 > 1:00:42Nowhere else in the south.

1:00:42 > 1:00:47There is a kind of couscous also in Sicily, in the very deep south,

1:00:47 > 1:00:49which they call ncucciatta, very interesting thing.

1:00:49 > 1:00:56But they do serve it like a couscous. They do a fish soup and then they serve the couscous next to it.

1:00:56 > 1:00:58As well as each region having their own pasta dishes,

1:00:58 > 1:01:00- they've got their own types of pasta.- Oh, yeah.

1:01:00 > 1:01:07We've been doing that before here, like some canapes, which is done with...

1:01:07 > 1:01:09And that's a semola which is rimacinata, OK?

1:01:09 > 1:01:12It's basically between semola and semolina, OK?

1:01:12 > 1:01:15- Again, finer, so...- Spaghetti hoops, where do they come from?

1:01:15 > 1:01:18- What?- Spaghetti hoops.- I don't know. They're not Italian.

1:01:18 > 1:01:20Lancashire! Lancashire!

1:01:21 > 1:01:23Ah! Lancashire!

1:01:23 > 1:01:26OK, I'm doing the fregola here, as you can see.

1:01:26 > 1:01:29- It's basically like risotto style, here. OK?- Yeah.

1:01:29 > 1:01:34Then take add a bit of flavour I'm going to add some lovely garlic.

1:01:34 > 1:01:39Francesco, you know when you cook the risotto in a restaurant, people sometimes blanch it and stop it.

1:01:39 > 1:01:42- No!- Do you cook that to order...? Obviously, you don't.

1:01:42 > 1:01:45- People does...- Do you cook that to order in the restaurant?

1:01:45 > 1:01:48We cook it by order. It takes about 20 minutes.

1:01:48 > 1:01:52What we ask our beautiful, talented waiter is

1:01:52 > 1:01:54not to suggest it as a starter

1:01:54 > 1:01:58because people don't want to wait for their starter.

1:01:58 > 1:02:00- He wasn't very beautiful when I went there.- Yeah?

1:02:00 > 1:02:02- He wasn't very beautiful.- No?!

1:02:02 > 1:02:05- Right, so I've got the fregola here, the squid here.- Right.

1:02:05 > 1:02:10OK, then, I'm going to put mussels together, clams.

1:02:10 > 1:02:14It's like rice, really, a risotto.

1:02:14 > 1:02:18Could you do me some herbs, chopped with olive oil and garlic and a bit of chilli, as well?

1:02:18 > 1:02:23And then my tomato paste here.

1:02:23 > 1:02:25A little bit of that.

1:02:25 > 1:02:27Some tomato sauce.

1:02:27 > 1:02:30OK? Lovely smell here.

1:02:30 > 1:02:32So basically now the clams, the mussels are going to open up,

1:02:32 > 1:02:36so the lovely juice will absorb the flavour.

1:02:36 > 1:02:40When I think of Italy, I think rustic, you like rustic,

1:02:40 > 1:02:42but these are the ideas for your new restaurant?

1:02:42 > 1:02:47Yeah but to be honest with you, this is one of the dish that we got already

1:02:47 > 1:02:51but it's a bit finer but I want my new venture,

1:02:51 > 1:02:55- which will be L'Anima cafe, a classic trattoria style of food. - Right.

1:02:55 > 1:02:58I mean, dish that should be very easy,

1:02:58 > 1:03:02and quick on the table - five, six minutes, also not very expensive, OK?

1:03:02 > 1:03:06So this one, we try to use as much as we can, stuff from the UK.

1:03:06 > 1:03:08I mean, you guys have beautiful fish here.

1:03:08 > 1:03:11I don't know why people tend to buy from Italy or France

1:03:11 > 1:03:14when the best of the seafood is round here.

1:03:14 > 1:03:17It is ridiculous. When you walk round a lot of the markets in Italy and Spain

1:03:17 > 1:03:21- and see all the langoustine...- It's all from here.- It's from Scotland.

1:03:21 > 1:03:22Most of it.

1:03:22 > 1:03:25The clams we're got here, Palourdes clams, sound very French

1:03:25 > 1:03:27- but it's from the English coast. - Yeah, yeah.

1:03:27 > 1:03:31When we were in Sardinia last year, a lot of the fish came from England.

1:03:31 > 1:03:33It was amazing - in Sardinia.

1:03:33 > 1:03:37The price of langoustine here is quite affordable.

1:03:37 > 1:03:39It's about 28 for a pound.

1:03:39 > 1:03:42In Milan, you can pay £80 a kilo for some langoustine.

1:03:42 > 1:03:44Unbelievable. And they're all from them we buy it.

1:03:44 > 1:03:48You cook that down like a risotto? So you slowly add the stock?

1:03:48 > 1:03:52You slowly add the stock so it basically gets the stock bit by bit.

1:03:52 > 1:03:56When I made it before I did it on the television years ago-

1:03:56 > 1:03:59and I boiled it first and then added it like a minestrone.

1:03:59 > 1:04:03- Well, you can also do that. - You did it wrong.- Yeah, I think so. - LAUGHTER

1:04:03 > 1:04:08- I'm feeling insecure right now. - Exactly.- It's pasta, it absorbs...

1:04:08 > 1:04:11There's a sink in the back there for your hands.

1:04:11 > 1:04:13It's a pasta, it absorbs the same.

1:04:13 > 1:04:16Everybody thinks that it's easy to cook a plate of pasta.

1:04:16 > 1:04:20When we do spaghetti vongole, what we do, we cook the pasta halfway in the water

1:04:20 > 1:04:22and the other halfway in the sauce.

1:04:22 > 1:04:24so while it keeps cooking, it absorbs the flavours.

1:04:24 > 1:04:26Oh, thank you very much.

1:04:27 > 1:04:30- Nobody ever listens to me on this show.- You're very kind.

1:04:30 > 1:04:32- Right.- Right, OK.

1:04:32 > 1:04:34Herbs, we've got some dill, some basil...

1:04:34 > 1:04:38- Yeah. Tarragon. - Tarragon, which I love with fish.

1:04:38 > 1:04:41- And some chives in there and you want some lemon zest, yeah?- Yeah.

1:04:41 > 1:04:44- A little lemon zest. - Yes, please. Give it a little zing.

1:04:44 > 1:04:48So this, it's nearly there, I'm just going to taste a bit.

1:04:48 > 1:04:51But as I said, we don't need to add some more salt

1:04:51 > 1:04:53because it's already the flavour from...

1:04:53 > 1:04:57Oh, wow, that's good. The flavour from clams and mussels that

1:04:57 > 1:05:02they open up, they release the juice and that's basically pretty good.

1:05:02 > 1:05:05- So that's like a gremolata at the end there, is it? - Yeah, a kind of gremolata.

1:05:05 > 1:05:11- The lemon gives a difference, a little bite...- From the chilli. - From the chilli.

1:05:11 > 1:05:14- Lots of herbs together. - You want some lemon in here.

1:05:14 > 1:05:17- And some tomato in here, yeah? - Some tomato just at the end.

1:05:17 > 1:05:21And then we're about to finish.

1:05:21 > 1:05:23- Lovely.- Beautiful red mullet here.

1:05:24 > 1:05:26Nice scallop, which I like quite pink in the middle.

1:05:28 > 1:05:29- Nice.- Now I missed the stock going in there.

1:05:29 > 1:05:32- Was that fish stock or...? - Fish stock, fish stock.

1:05:32 > 1:05:35We usually use, at the restaurant we use like a...

1:05:35 > 1:05:36They go inside. Thank you very much.

1:05:36 > 1:05:40We use lobster or shrimp stock.

1:05:40 > 1:05:42- They've got a lovely red colour. - Right.

1:05:42 > 1:05:44But yeah. So this, there.

1:05:44 > 1:05:48Now, we're going to add these beautiful herbs just at the end.

1:05:48 > 1:05:52- So that's the lemon, olive oil... - I'd better wash my hands before I get some more told off.

1:05:52 > 1:05:56Right, OK. Mix together, just turn it around.

1:05:56 > 1:06:00OK? Wow, lovely, simple seafood.

1:06:00 > 1:06:02That does look delicious, I have to say.

1:06:02 > 1:06:04Yeah. Get this one out.

1:06:04 > 1:06:06And that's it. It's one pot cooking, really, isn't it?

1:06:06 > 1:06:08That's it, really.

1:06:08 > 1:06:10That's what's great about Italian cuisine -

1:06:10 > 1:06:12it's just simple ingredients...

1:06:12 > 1:06:14Oh, you ain't seen the Lancashire hotpot yet.

1:06:15 > 1:06:18- Simple cuisine makes things...- It's a lot cheaper than this, and all.

1:06:18 > 1:06:22Ah, that's not expensive. You use local produce.

1:06:22 > 1:06:24Look at the Scottish squid. They're beautiful.

1:06:24 > 1:06:28The lovely red mullet, OK? Fantastic scallops here.

1:06:28 > 1:06:30- A little bit of basil. - That's a healthy portion, that.

1:06:30 > 1:06:32Yeah, it's four of you, though.

1:06:32 > 1:06:37And some olive oil and we've got a simple, rustic Sardinian fregola of seafood.

1:06:37 > 1:06:40- How about that?- How good is that? - Lovely.

1:06:40 > 1:06:42Brilliant.

1:06:46 > 1:06:48The man is pretty good, the man is good. There you go.

1:06:48 > 1:06:51I didn't do anything, I just chopped things up.

1:06:51 > 1:06:54Right, you get to dive into this. Tell us what you think of that one.

1:06:54 > 1:06:56This is very much my type of cooking.

1:06:56 > 1:07:00Like you say, one pot and rustic. That's what I like. Nothing fancy.

1:07:00 > 1:07:02The great thing about that is you can use it as a base

1:07:02 > 1:07:04- and mix and match anything. - That's it.

1:07:04 > 1:07:07- Whatever you can find in the supermarket.- Not really.

1:07:07 > 1:07:11- Particularly with the seafood - the mussels and...- Of course, yeah.

1:07:11 > 1:07:15Let me say, what I find amazing in this country is the seafood is just great.

1:07:15 > 1:07:17I come from the seaside in the south of Italy - wow.

1:07:17 > 1:07:20- What do you think? - Langoustines would be incredible.

1:07:20 > 1:07:24- Should that sort of pasta have a little bite?- A little bite.

1:07:24 > 1:07:25So it starts to absorb the sauce

1:07:25 > 1:07:28but bite so it's easy to digest, rather than sit in your stomach.

1:07:28 > 1:07:30It's a lovely texture, that pasta.

1:07:30 > 1:07:34- And with the lemon, which freshens it up, and the chilli...- Mm.

1:07:38 > 1:07:42In that recipe I think he used nearly every form of seafood known to man

1:07:42 > 1:07:45but it really was delicious.

1:07:45 > 1:07:47Now, when Glynn Purnell and Theo Randall sparred against each other

1:07:47 > 1:07:51in the Saturday Kitchen omelette challenge the atmosphere was tense

1:07:51 > 1:07:53but could they better their times?

1:07:53 > 1:07:56All the chefs on the show battle it out against the clock

1:07:56 > 1:07:59to test how fast they can make a three-egg omelette.

1:07:59 > 1:08:02Glynn, you're about halfway up the board, 26.32 seconds here,

1:08:02 > 1:08:07a pretty respectable time but a long way to go to catch up this fella at 23 seconds.

1:08:07 > 1:08:10There's a massive difference between the two of them.

1:08:10 > 1:08:13Usual rules apply, boys. Three-egg omelette cooked as fast as you can.

1:08:13 > 1:08:17The clock stops when the omelette hits the plate. Are you ready?

1:08:17 > 1:08:19- Ready.- Yeah, ready. - Three, two, one, go.

1:08:28 > 1:08:31I can't get over the concentration! They say it's not serious!

1:08:34 > 1:08:36No, it's a three-egg omelette, Glynn.

1:08:41 > 1:08:43- It's got to be an omelette. - CHEERING

1:08:46 > 1:08:48You're there. It's pretty quick, it's pretty quick.

1:08:48 > 1:08:50- No crease, no colour. - No crease, no colour.

1:08:50 > 1:08:53- Halfway on the plate. - LAUGHTER

1:08:53 > 1:08:56Half on, half off, depending on how negative you are.

1:08:57 > 1:09:01- He's left half of it there, Chef. - You nearly did in there. I spotted that.

1:09:02 > 1:09:05That's... That's just right, actually.

1:09:07 > 1:09:13- Don't kid yourself. - Come on!- Right. - Keep it all above the waist.

1:09:13 > 1:09:16We'll do Glynn first.

1:09:18 > 1:09:22I'm not going to get excited. I know this game. I play every time I come on.

1:09:23 > 1:09:24The tension's killing me.

1:09:24 > 1:09:27- Calm down. It's all right.- I'll get a knife just to cut the atmosphere.

1:09:27 > 1:09:29- If... - LAUGHTER

1:09:29 > 1:09:33- Or a spatula.- You did it quicker.

1:09:33 > 1:09:38In 25.48.

1:09:38 > 1:09:41Phew! Still nowhere near 23.

1:09:41 > 1:09:43Just above Sat Bains.

1:09:43 > 1:09:45- Ah!- Oh, you're there. There you go.

1:09:45 > 1:09:48At least it's a step in the right direction.

1:09:48 > 1:09:51Theo...

1:09:51 > 1:09:52- Where are you?- That's fast, that.

1:09:52 > 1:09:5423, you're on.

1:09:58 > 1:10:03- You did it quicker.- Ooh!- Ooh. - A lot quicker.

1:10:03 > 1:10:05- He isn't on the blue, is he? - A lot, lot quicker.

1:10:05 > 1:10:08You did it point two of a second quicker.

1:10:13 > 1:10:15- You're back where you were. - For me, that's consistency.

1:10:15 > 1:10:17- At least you get your old ones! - Ah!

1:10:22 > 1:10:25That was of course a rare occasion when both chefs bettered their times.

1:10:25 > 1:10:27Wales' favourite son, Bryn Williams,

1:10:27 > 1:10:29certainly knows how to cook up a storm

1:10:29 > 1:10:31at his north London restaurant

1:10:31 > 1:10:34and he doesn't do badly when he cooks in a studio, either.

1:10:34 > 1:10:36- Welcome to the show. Which one is it?- Lamb, today.

1:10:36 > 1:10:38It is lamb, I've seen it there.

1:10:38 > 1:10:42So we need to get that straight on. Run through the ingredients. What is this dish called?

1:10:42 > 1:10:44Roast rump of lamb, grated courgettes,

1:10:44 > 1:10:47- confit tomatoes, borlotti beans and black olives.- OK.

1:10:47 > 1:10:50- And a bit of chopped mint.- I'm going to do these tomatoes first,

1:10:50 > 1:10:52basically just skin these.

1:10:52 > 1:10:55- What part of the lamb is it? - It's the rump, the top of the leg.

1:10:55 > 1:10:58You've got the tomatoes there you're going to make into a confit.

1:10:58 > 1:10:59Chopped shallots, black olives,

1:10:59 > 1:11:02rosemary, thyme, chopped mint,

1:11:02 > 1:11:05courgettes, borlotti beans and lamb stock.

1:11:05 > 1:11:07You could use chicken stock.

1:11:07 > 1:11:11I'm just going to take the tops out of the tomatoes and put a crisscross on the bottom.

1:11:11 > 1:11:14If you want to blanch them and put them straight into iced water

1:11:14 > 1:11:17to stop the cooking process. Peel them, deseed them.

1:11:17 > 1:11:22Tell us about the rump of lamb. If you buy a long leg of lamb, which is the bigger piece,

1:11:22 > 1:11:26you'll find this cut of meat at the top, it'll still be attached.

1:11:26 > 1:11:29So if you get a big leg of lamb, you can actually take the rump off first,

1:11:29 > 1:11:31have that as a separate meal

1:11:31 > 1:11:33and then have the leg for Sunday roast.

1:11:33 > 1:11:35It's just a great piece of meat.

1:11:35 > 1:11:37- One rump will do one customer or one portion.- Yeah.

1:11:37 > 1:11:42So it's fine. So that's seasoned up, salt and pepper, nice hot pan,

1:11:42 > 1:11:43a bit of heat in it.

1:11:43 > 1:11:45And it's a cut that people often don't use.

1:11:45 > 1:11:48- They just see it attached... - You can call it rump or chunk.

1:11:48 > 1:11:51Rump is what it's mostly called in the restaurants.

1:11:51 > 1:11:54It's just a nice piece of lamb, really.

1:11:54 > 1:11:58- These go in ice cold water to just stop the cooking.- Stop the cooking.

1:11:58 > 1:12:00Now, you need firm tomatoes for this.

1:12:00 > 1:12:02Yeah, because you blanch them and peel them.

1:12:02 > 1:12:04Will you just stick this in the oven for me, please, James?

1:12:04 > 1:12:07- I always get all the glam jobs. - Yeah, in the oven please.

1:12:07 > 1:12:08- So skin side down.- Skin side down.

1:12:08 > 1:12:12About 8 to 10 minutes at 180 degrees, that should be fine.

1:12:12 > 1:12:14- That's about 350, 360.- Yeah.

1:12:14 > 1:12:16Gas about 6.

1:12:18 > 1:12:20Give that one a squeeze. That one's ready, actually.

1:12:20 > 1:12:23- There you go.- What we do, just take it out. That's it.

1:12:23 > 1:12:27We'll just leave that to rest there. It's very important to rest meat.

1:12:27 > 1:12:30Just to let it relax, let all the juices go back into it.

1:12:30 > 1:12:33In the same pan now, I'm just going to turn the heat down,

1:12:33 > 1:12:35chop this shallot.

1:12:35 > 1:12:39- I'm sort of keeping all the flavours into the dish.- Yeah.

1:12:39 > 1:12:42Then we're going to saute it all down and deglace with balsamic.

1:12:42 > 1:12:44The balsamic's just going to cut through

1:12:44 > 1:12:46because obviously lamb's going to have a bit of fat on it,

1:12:46 > 1:12:50- you just want to cut through the fattiness of the lamb.- Yes.

1:12:50 > 1:12:52Now, it's kind of like an Italian way of serving this.

1:12:52 > 1:12:55It's more like a broth, it's not really a heavy reduction sauce.

1:12:55 > 1:12:57It's more a broth than anything else. It's quite light.

1:12:57 > 1:13:02- I'm trying to concentrate on the flavours in the lamb more than anything else.- Yeah.

1:13:02 > 1:13:04So while the shallots are cooking down,

1:13:04 > 1:13:07a little bit of salt, a little bit of pepper,

1:13:07 > 1:13:09then we deglace with balsamic vinegar.

1:13:10 > 1:13:12Just literally two or three tablespoons,

1:13:12 > 1:13:14just to get all the flavours from the bottom of the pan.

1:13:14 > 1:13:17That's enough.

1:13:17 > 1:13:21- Oh!- Then the lamb stock. You could use chicken stock but we're doing a confit...

1:13:21 > 1:13:24- Watch your hand on that. - We're doing a lamb dish,

1:13:24 > 1:13:28so we'll keep with the lamb stock. That's fine, there.

1:13:28 > 1:13:31So if you can't find lamb stock, you could use chicken stock.

1:13:31 > 1:13:33You could use chicken stock but try and use lamb.

1:13:33 > 1:13:36You could do the same dish with chicken and use chicken stock.

1:13:36 > 1:13:38Try and use the same stock that you're using.

1:13:38 > 1:13:41It just makes sense and you're keeping all the flavours together.

1:13:41 > 1:13:44I'll just take my seeds out. I always get the glam jobs.

1:13:44 > 1:13:46Yeah, well, you know.

1:13:46 > 1:13:48- Beetroot.- You've done beetroot, stuff like that.

1:13:48 > 1:13:51So here we can always add a bit of rosemary,

1:13:51 > 1:13:54anything, really - some nice, hard herbs.

1:13:54 > 1:13:55Little bit of thyme.

1:13:55 > 1:13:58- You mentioned hard herbs - rosemary, thyme, that kind of stuff.- Yeah.

1:13:58 > 1:14:01Straight in there. A little bit of olive oil just to coat them through.

1:14:01 > 1:14:03Yeah.

1:14:03 > 1:14:04Swish that round.

1:14:04 > 1:14:07Little bit of salt.

1:14:07 > 1:14:08A bit of pepper. Just toss them together.

1:14:08 > 1:14:11- They'll want to go onto a tray, won't they?- Yeah.- They look great.

1:14:11 > 1:14:16They just go in the oven, two, three hours in a low heat oven and that's fine.

1:14:16 > 1:14:18If you've got a hot cupboards, you could do it in that

1:14:18 > 1:14:20or when you finish your lunch tomorrow...

1:14:20 > 1:14:22When the oven's turned off, that's fine as well.

1:14:22 > 1:14:26- And they keep quite well. - If you put them into oil, they'll keep for a couple of weeks.

1:14:27 > 1:14:31- OK.- After that, please, could you just take the seeds out the olives?

1:14:31 > 1:14:33- Even better, yeah. - Another great job.

1:14:33 > 1:14:38- Stay there... - We can't buy stoned olives, we've got to take the stones out.

1:14:38 > 1:14:40So they've been there for a couple of hours now.

1:14:40 > 1:14:42Just let them cool down on the tray.

1:14:42 > 1:14:46What do you think? By confiting the tomatoes, you concentrate all the flavours,

1:14:46 > 1:14:48all the juices, all the sugars of the tomatoes.

1:14:48 > 1:14:52It's a great way of doing tomatoes because they can be very watery and dissolve away.

1:14:52 > 1:14:55It's like taking all the moisture out of it.

1:14:55 > 1:14:56You just concentrate the flavour.

1:14:56 > 1:15:00- There you go. So the courgette... - I'm going to grate it down.

1:15:00 > 1:15:03- Yeah.- And then we're going to cook it really quick with a bit of salt,

1:15:03 > 1:15:05pepper, olive oil and butter and that's it.

1:15:05 > 1:15:09The reason we're going to cook it really quick is to take the moisture out

1:15:09 > 1:15:10because they're full of water.

1:15:10 > 1:15:13You don't want to keep all the water into the dish.

1:15:13 > 1:15:16I've got a great sketch for you for your next series.

1:15:16 > 1:15:18Oh, gosh, go on.

1:15:18 > 1:15:21My sister was genuinely stood at the bar, we're together at the bar,

1:15:21 > 1:15:24and I'm eating these peanuts and stuff like that,

1:15:24 > 1:15:25they're in bowls on the bar.

1:15:25 > 1:15:29And my sister's there, got a mouthful of these nuts for about ten minutes.

1:15:29 > 1:15:32I couldn't understand what she was chewing because she wouldn't swallow them.

1:15:32 > 1:15:35She took them out of her mouth

1:15:35 > 1:15:39and they were the stones from the olives that everybody had been eating.

1:15:39 > 1:15:43- Did you tell her? Did you dare her to eat them? - She couldn't swallow them.

1:15:44 > 1:15:47- OK, so...- That's the olive oil, a little bit of butter

1:15:47 > 1:15:51and straight in with your courgette in a nice... not too hot

1:15:51 > 1:15:54because you're going to burn the courgette. That's fine.

1:15:54 > 1:15:57Sauce is here, nicely reduced. Not too reduced so it's goes thick.

1:15:57 > 1:16:01In with the beans, in with the olives.

1:16:01 > 1:16:03- Do you want me to pop that in? - Straight in, the courgettes.

1:16:03 > 1:16:06- This is very quick to cook, isn't it?- It's very quick, yeah.

1:16:06 > 1:16:10- I'm just going to cut down... - Can you use any beans? White beans? - Yeah but I think er...

1:16:10 > 1:16:12- Get a little bit of mint, there. - Yeah.- Fine.

1:16:12 > 1:16:15You could use any beans you wanted, really.

1:16:15 > 1:16:18- I think borlotti beans are the best ones to go with lamb, really.- Yeah.

1:16:18 > 1:16:20So it's a great flavour.

1:16:20 > 1:16:23And 2008, new for you?

1:16:23 > 1:16:26- Yeah.- You've got a new restaurant, is that right?- Hopefully, yeah.

1:16:26 > 1:16:30A new restaurant, more relaxed food, things like the prawn cocktails,

1:16:30 > 1:16:32things like the classic food.

1:16:32 > 1:16:35- You can have my recipe for that. - You'd charge me for it, as well.

1:16:35 > 1:16:38You can't have the name, though. That was my idea.

1:16:38 > 1:16:40- She's got the name. - I don't want the name.- I want 25%.

1:16:40 > 1:16:41I'll just use the...

1:16:41 > 1:16:44So that's in there now.

1:16:44 > 1:16:48- I think people, with courgettes in particular, they're generally overcooked.- Yeah.

1:16:48 > 1:16:52- When you cook it really, really quick...- Yeah.- ..it keeps all the...

1:16:52 > 1:16:55You lose all the water but you keep all the flavour

1:16:55 > 1:16:59because you're not going to boil and make it soft.

1:17:00 > 1:17:03- It's important to leave that lamb to rest, isn't it?- Very important.

1:17:03 > 1:17:09I think if you can leave lamb to rest as long as you've cooked the actual dish itself

1:17:09 > 1:17:10it's better.

1:17:10 > 1:17:12The courgettes are ready, so I'll finish this dish.

1:17:12 > 1:17:14Just take all the gases off.

1:17:14 > 1:17:19So here we are. A bit of grated courgette in the middle of the plate.

1:17:22 > 1:17:26- Just take that off. - I'll clean that for you.

1:17:26 > 1:17:29There you go. I suppose you could use courgettes and carrots.

1:17:29 > 1:17:31- Yeah, carrots would add a nice bit of colour.- Yeah.

1:17:33 > 1:17:36- In with the sauce.- That's fantastic. It smells delicious.

1:17:36 > 1:17:38It's very, very quick.

1:17:38 > 1:17:42I put mint in there. You could use chives, parsley, anything you want to, really.

1:17:42 > 1:17:45- The secret is don't reduce it too much. - You don't want it too strong,

1:17:45 > 1:17:49otherwise you will lose the flavour of the lamb and it will take over.

1:17:49 > 1:17:51There you go.

1:17:51 > 1:17:53A nice piece of lamb. We'll put all this onto it.

1:17:53 > 1:17:56- Hopefully it's nice and pink, which it is.- Look at that.

1:17:56 > 1:18:01- Beautiful.- Well, if a Welshman can't cook lamb, I'm in big trouble.

1:18:02 > 1:18:04Finish off with a bit of salt.

1:18:04 > 1:18:06Drizzle of the old olive oil.

1:18:07 > 1:18:10I'll just wipe the plate so it's nice and clean.

1:18:10 > 1:18:12That looks absolutely delicious.

1:18:12 > 1:18:13So remind us what that dish is again.

1:18:13 > 1:18:17Welsh rump of lamb, green courgettes, confit tomatoes, black olives and mint.

1:18:17 > 1:18:19Like he said, cooked by a Welshman. Brilliant.

1:18:24 > 1:18:26Absolutely brilliant.

1:18:26 > 1:18:29- Right.- Bring it to mama. - Bring it to mama.

1:18:32 > 1:18:35- There you go.- Ah!- Dive in. Where do you start?

1:18:35 > 1:18:38You can use mine because I don't get to eat it, anyway.

1:18:38 > 1:18:40You don't eat anything, do you?

1:18:40 > 1:18:42- I think I'll use a spoon or a fork. - Dive in.

1:18:42 > 1:18:43Look at this.

1:18:43 > 1:18:48I don't want to spoil the arrangement of the accoutrement of the rump.

1:18:48 > 1:18:50The rump.

1:18:50 > 1:18:52Oh, look at that.

1:18:52 > 1:18:55Go on. Tell us what you think of the tomatoes, the beans.

1:18:55 > 1:18:58- Get everything.- I'm going to try and get everything in.

1:18:58 > 1:18:59I don't want to drip it on myself.

1:18:59 > 1:19:03- Tomatoes do keep like that, don't they?- Yeah, a couple of weeks is fine.

1:19:03 > 1:19:04OK.

1:19:04 > 1:19:08- It's a dish you've got to eat with a spoon to taste that juice.- Mm!

1:19:08 > 1:19:09Oh!

1:19:09 > 1:19:10Is that good?

1:19:10 > 1:19:12You won't like it.

1:19:12 > 1:19:14Lovely, lovely.

1:19:14 > 1:19:17- But it's a great cut of meat to use, as well.- It's cheap, as well.

1:19:17 > 1:19:21- Dive in.- Gorgeous. - It's a real cheap cut of meat.

1:19:21 > 1:19:24- It's the top of the leg. - The top of the leg.- Want some?

1:19:24 > 1:19:26There's only one on each leg but that will do two people.

1:19:26 > 1:19:29And price wise, not too bad at the moment.

1:19:29 > 1:19:31No, that would cost about £3 or £4.

1:19:31 > 1:19:33- And it's coming into season. - Coming into season.

1:19:33 > 1:19:34And so the price drops a little bit.

1:19:34 > 1:19:37So the tomatoes have to be deskinned?

1:19:37 > 1:19:40Ideally, yeah, because when you dry them the skin will just come away.

1:19:40 > 1:19:44- I don't have the time. - There's some in the oven, you can take those home.- Yeah!

1:19:49 > 1:19:51What a great take on Sunday roast.

1:19:51 > 1:19:54Now, in Hustle, Robert Glenister is used to calling the shots

1:19:54 > 1:19:57but when it came to facing his food heaven or food hell,

1:19:57 > 1:19:58he was of course powerless.

1:19:58 > 1:20:00So which did he get?

1:20:00 > 1:20:01Everybody here has made their minds up.

1:20:01 > 1:20:04Food heaven would be this lovely piece of chicken.

1:20:04 > 1:20:06Classic style, I thought, when I was thinking about this -

1:20:06 > 1:20:10if you haven't heard it already - chasseur.

1:20:10 > 1:20:13And which is a classic dish, often called a hunter's sauce.

1:20:13 > 1:20:16- Yeah.- It's a French sort of classic but a great dish in its own right.

1:20:16 > 1:20:18And also we've got the food hell over there,

1:20:18 > 1:20:22which is the duck breast, which can be done also classic

1:20:22 > 1:20:24with the cherries and Madeira and a potato rosti.

1:20:24 > 1:20:28What do you think these lot have decided? It was two-one, to everybody at home.

1:20:28 > 1:20:30I think they've gone for the duck.

1:20:30 > 1:20:32- The girls did. They stuck together. - Mm.

1:20:33 > 1:20:35- So that made it three-two.- Mm.

1:20:35 > 1:20:38You can thank the chefs, though, because they stood by you.

1:20:38 > 1:20:41It's all yours. You don't get any of this, you see.

1:20:41 > 1:20:44- A bit of spinach to take home. - Great.- So it is the chicken.

1:20:44 > 1:20:47So we're going to cut the chicken up for saute.

1:20:47 > 1:20:49If you can give me the lardons, please, Tom.

1:20:49 > 1:20:51And make me a mash, please.

1:20:51 > 1:20:54- So the lardons I need and the little tomato concasse there.- Yes, Chef.

1:20:54 > 1:20:57That's a classic sort of garnish to go with it.

1:20:57 > 1:21:00Chicken cut for saute, that's what they call it.

1:21:00 > 1:21:02You've seen MasterChef and filleting fish.

1:21:02 > 1:21:06This is probably week three, week four of college,

1:21:06 > 1:21:10after you've learnt how to chop 50 bags of onions, I think.

1:21:10 > 1:21:14There's four pieces of dark meat with a chicken, four pieces of white meat.

1:21:14 > 1:21:17You need to make sure that everybody in the end, for a casserole,

1:21:17 > 1:21:18gets a portion of each.

1:21:18 > 1:21:20So you cut the legs either side.

1:21:20 > 1:21:22There's no cutting through bones yet.

1:21:22 > 1:21:24Then you've got what they call a chef's eye,

1:21:24 > 1:21:28- which is that bit there.- Yeah. - And you need to remove that.

1:21:28 > 1:21:31- If you leave that on at college, you fail.- Ah!

1:21:31 > 1:21:35Because that is the best part of the chicken.

1:21:35 > 1:21:39- That's what chef's always go for on a roast chicken.- Is that the oyster?

1:21:39 > 1:21:41- Yes.- It's sometimes called the oyster.- Take that bit.

1:21:41 > 1:21:45And then you find the knuckle and you cut through.

1:21:46 > 1:21:49There shouldn't be any cutting through bones at this bit.

1:21:49 > 1:21:51- So you've got a thigh and a leg. - Mm-hm.

1:21:51 > 1:21:54The same thing with this. Find the knuckle, cut through.

1:21:54 > 1:21:57Thigh and a leg. So you've got four pieces of dark meat.

1:21:57 > 1:21:58Now you need four pieces of white meat.

1:21:58 > 1:22:02You can take the wings off, as they don't really count.

1:22:02 > 1:22:04I'm still going to use these in the casserole.

1:22:04 > 1:22:06You can actually cut this either way.

1:22:06 > 1:22:10What I do is take a point here, 45 degrees off,

1:22:10 > 1:22:11cut through.

1:22:12 > 1:22:16Cut through there and shouldn't, again, cut through any...

1:22:16 > 1:22:18Or it should be just a plain joint.

1:22:18 > 1:22:20Straight through there.

1:22:20 > 1:22:23- So you've got a piece of white meat there.- The end of the breast.

1:22:23 > 1:22:25You do the same thing again this side.

1:22:25 > 1:22:28- You cut through. How are we doing, boys?- Good, cheers.

1:22:28 > 1:22:30He's getting potato all over his shoes.

1:22:31 > 1:22:33See, I'm more nervous about doing this bit

1:22:33 > 1:22:37because I know my cookery teacher will be watching, the guy at college.

1:22:37 > 1:22:39And now we trim this through

1:22:39 > 1:22:42and again there's very little cutting through bone.

1:22:42 > 1:22:43- So you have the carcase there.- Yeah.

1:22:43 > 1:22:45What I do is trim this straight through here

1:22:45 > 1:22:48- because it keeps the meat on the bone.- Ah!

1:22:48 > 1:22:50- So you've got four pieces of dark meat, four of white.- Fantastic.

1:22:50 > 1:22:52And the carcase there.

1:22:52 > 1:22:55- And you leave the meat on the bone for the flavour?- That's the one.

1:22:55 > 1:22:57It keeps it nice and moist. So we flour this.

1:22:58 > 1:23:00Little bit of oil is going to go in there.

1:23:02 > 1:23:05And we'll start this sealing off.

1:23:05 > 1:23:07- How are we doing with the rest of this stuff, guys?- Good.

1:23:07 > 1:23:11The flour's going to add colour to sealing it

1:23:11 > 1:23:16but it's also going to help thicken our casserole, as well.

1:23:16 > 1:23:21So the sealing it is really quite important, so plenty of oil.

1:23:21 > 1:23:24And a token measure for the girls over there - you get a wing each.

1:23:25 > 1:23:29- Or one now.- One.- One to share because it's dropped.

1:23:29 > 1:23:31Carcase, freeze that, use it for stock.

1:23:33 > 1:23:36Great. Right, how are we doing, boys? Got the mash, there?

1:23:36 > 1:23:37Yeah, nearly ready.

1:23:37 > 1:23:41- Tomato concasse, how are you doing? - Yeah, tomatoes are getting sliced.

1:23:41 > 1:23:45Right, I've washed my hands. What we do now is you seal it off really, really well

1:23:45 > 1:23:48and we've got the onions.

1:23:48 > 1:23:51Now, traditionally, we'd use button onions for this one...

1:23:52 > 1:23:56which now you know a better way of peeling them - boiling water.

1:23:56 > 1:23:59But you can chop these up into decent sort of chunks.

1:23:59 > 1:24:01That's what we want. And the same for the mushrooms.

1:24:01 > 1:24:03With anything, and particularly with the lardons,

1:24:03 > 1:24:06you want to be able to taste the stuff at the end of it.

1:24:06 > 1:24:08Too much stuff is cut too small.

1:24:09 > 1:24:17You need to seal it. That's why it's good to get a heavy-based casserole pan as well.

1:24:17 > 1:24:20We've got a... I'll use one of these.

1:24:20 > 1:24:24- Flip this over just so you get... You want that colour. - You brown them, yeah.

1:24:24 > 1:24:26That's really important when you're doing this,

1:24:26 > 1:24:30- particularly in all stews, especially when you're doing beef stew.- Mm-hm.

1:24:30 > 1:24:33The more colour there is the better it is.

1:24:33 > 1:24:35Because then the darker it will be at the end of it all.

1:24:35 > 1:24:38Because that's what's going to add the colour to the end of it.

1:24:38 > 1:24:42There's no gravy going in this, it's all just natural colour.

1:24:42 > 1:24:48Now, traditionally, we'd always have tomato puree.

1:24:48 > 1:24:52I'm going to take that... Because that's your duck in the oven.

1:24:52 > 1:24:53Oh, right.

1:24:55 > 1:24:57It's like Bullseye. That's what you could've won.

1:25:00 > 1:25:02So we take the tomato puree in there.

1:25:02 > 1:25:04Pop that in.

1:25:06 > 1:25:07Then we continue to cook that.

1:25:07 > 1:25:11Now, I was always taught to cook tomato puree out - I don't know about you boys...

1:25:11 > 1:25:13- Yeah.- ..when I was at college

1:25:13 > 1:25:16because it makes it go bitter if you put it in at the end.

1:25:16 > 1:25:19So you seal it off as well.

1:25:19 > 1:25:21- The chicken's got a nice colour on it.- Yeah, yeah.

1:25:22 > 1:25:24Then we can throw in our onions.

1:25:26 > 1:25:27Our mushrooms.

1:25:27 > 1:25:30- Anything else?- Can you chop me some herbs, please, boys?

1:25:30 > 1:25:33- We've got some already there. - We want more than that.

1:25:33 > 1:25:36- Really?- Yeah.- Can I chop some herbs?

1:25:36 > 1:25:39No, I'm just giving them something to do. I'm not going to use them.

1:25:41 > 1:25:45They've had me running round all morning, so... Carry on chopping.

1:25:45 > 1:25:47That's all right, boys, carry on.

1:25:48 > 1:25:49There you go.

1:25:51 > 1:25:54And we've got the bacon there, the whole lot goes in.

1:25:54 > 1:25:58I add part of the herbs now and we've got plenty of chopped herbs for later on.

1:25:58 > 1:25:59White wine.

1:26:01 > 1:26:02Stock.

1:26:04 > 1:26:07And it's one of these dishes that unlike a stew that would take a long time,

1:26:07 > 1:26:10- this is actually quite quick.- Yeah. - It's about 35 or 40 minutes.

1:26:10 > 1:26:15Pinch of sugar. Tomato puree is quite bitter, so you put a pinch of sugar in it.

1:26:15 > 1:26:17- Balances it, yeah.- Lid on.

1:26:17 > 1:26:20In the oven or gently cooking on the stove

1:26:20 > 1:26:22and we have this.

1:26:22 > 1:26:26Now to turn it into the classic chasseur, which is the hunter style sauce,

1:26:26 > 1:26:30- you need plenty of tomato concasse, Chef.- That's the one.- Thank you.

1:26:30 > 1:26:33So these have been peeled and deseeded. There you go.

1:26:33 > 1:26:36Plenty of parsley and tarragon.

1:26:36 > 1:26:39They must be fresh, not dried.

1:26:39 > 1:26:42Because all you get given when you're at college

1:26:42 > 1:26:44it seems, to save money, is dried.

1:26:48 > 1:26:54This just brings back memories of... college.

1:26:54 > 1:26:55Ah! It's delicious!

1:26:55 > 1:26:57Bit of butter, boys.

1:26:58 > 1:27:00Butter, yeah.

1:27:00 > 1:27:01A bit of butter. Some salt.

1:27:01 > 1:27:03Season it properly.

1:27:04 > 1:27:06There you go. We've got our mashed potato.

1:27:08 > 1:27:11I was thinking one of you might pipe for this for me but you know...

1:27:13 > 1:27:15I couldn't have done it as good as that.

1:27:17 > 1:27:22And then we pile this chicken on there, you see.

1:27:22 > 1:27:28So the idea being that one person has got a piece of dark meat

1:27:28 > 1:27:31- and a piece of... - And a piece of white meat.

1:27:31 > 1:27:34And that's why you cut the chicken for saute.

1:27:35 > 1:27:37Pour that over the top like that.

1:27:37 > 1:27:38And you've got bits of mushroom.

1:27:38 > 1:27:42If you want to use the button onions, now you know a tip how to...

1:27:42 > 1:27:45- Mm.- ..make them nice and peel them.

1:27:46 > 1:27:47And there you have it.

1:27:47 > 1:27:50- My classic little chicken chasseur. - Fantastic.

1:27:50 > 1:27:52Not done since I was probably...

1:27:52 > 1:27:54Late '80s, I think, was the last time I did that.

1:27:54 > 1:27:56Do you want to grab some knives and forks, guys?

1:27:56 > 1:27:59You can come over. I was only joking about the chicken.

1:27:59 > 1:28:01There you go. There you go.

1:28:01 > 1:28:04- Thank you very much. - Mm. Oh, that's fabulous.

1:28:04 > 1:28:07- Ends on a high? - Oh, yeah, yeah, yeah.

1:28:12 > 1:28:14A great retro classic from my own recipe archive, there.

1:28:14 > 1:28:17That's all we've got time for on this week's Best Bites

1:28:17 > 1:28:20but remember all of today's studio recipes are just a click away.

1:28:20 > 1:28:24Just click onto bbc.co.uk/recipes.

1:28:24 > 1:28:27And I'll be back here on BBC2 next Sunday at ten o'clock

1:28:27 > 1:28:29with more brilliant food from the Saturday Kitchen larder.

1:28:29 > 1:28:31Have a great rest of your week.

1:28:31 > 1:28:33Subtitles by Red Bee Media Ltd