Episode 67

0:00:02 > 0:00:04Good morning. We have some great chefs

0:00:04 > 0:00:07cooking up some brilliant recipes on today's Best Bites.

0:00:27 > 0:00:32Welcome to the show. We've got some amazing cooking from the Saturday Kitchen archives this morning.

0:00:32 > 0:00:37The one and only Raymond Blanc serves up a delicious Aberdeen Angus sirloin steak

0:00:37 > 0:00:42Mama Blanc style, with sauteed potato and a simple but tasty sauce.

0:00:42 > 0:00:45Stuart Gillies shows us what do do with violet artichokes.

0:00:45 > 0:00:49He creates a tasty risotto and serves it with an artichoke salad.

0:00:49 > 0:00:53Daniel Galmiche is another of our favourite Frenchmen.

0:00:53 > 0:00:56He has duck on the menu. After honey-glazing a duck confit,

0:00:56 > 0:00:59he cooks pui lentils with carrots and fresh chervil.

0:00:59 > 0:01:02And actress Emilia Fox faced her Food Heaven or Food Hell.

0:01:02 > 0:01:06Would she get her Heaven - potatoes in a hearty cottage pie with peas,

0:01:06 > 0:01:10or Food Hell - monkfish, with my lemon grass and lime leaf coconut

0:01:10 > 0:01:13monkfish curry with Thai jasmine rice?

0:01:13 > 0:01:16Find out what she gets at the end of the show.

0:01:16 > 0:01:21But first it's time to revisit the time when Andrew Turner introduced us all to the world of meat glue.

0:01:21 > 0:01:23Yes, you heard it right - meat glue.

0:01:23 > 0:01:28But don't worry, there's some delicious Dover sole and an apple and fennel salad in there too.

0:01:28 > 0:01:31Great to have you on the show. Now, meat glue,

0:01:31 > 0:01:34- it's going to be used to stick this fish together.- It is indeed.

0:01:34 > 0:01:36Right, off we go. What's the name of it?

0:01:36 > 0:01:40Well, we're doing a sole jubilee, a diamond jubilee, as it's jubilee week.

0:01:40 > 0:01:42With an apple and fennel salad,

0:01:42 > 0:01:44some salsify

0:01:44 > 0:01:45and, um...

0:01:45 > 0:01:48- A little sauce to go with it. - A little cheeky sauce.

0:01:48 > 0:01:50- This one's got to cook. - OK.

0:01:50 > 0:01:54And then you want me to do the little sauce.

0:01:54 > 0:01:56Yes, if you can get the shallots, the mushrooms,

0:01:56 > 0:01:58the bouquet garni,

0:01:58 > 0:02:01a little bit of the fennel head without the actual dill.

0:02:01 > 0:02:05All chopped up. Fish stock and meat stock.

0:02:05 > 0:02:06And a little bit of red wine.

0:02:06 > 0:02:08That can all go in together.

0:02:08 > 0:02:11So there's your Brixham sole. Beautiful and fresh.

0:02:11 > 0:02:13- A great British product.- Lovely.

0:02:13 > 0:02:14Great British product.

0:02:14 > 0:02:16Ask the fishmonger

0:02:16 > 0:02:18to double-fillet it for you.

0:02:18 > 0:02:21- Which is basically taking it all out in one piece on the top.- Yeah.

0:02:21 > 0:02:26And always ask for the waste because that's going to make our sauce.

0:02:26 > 0:02:28So I just remove the sole.

0:02:28 > 0:02:31So that's that. We get the sauce on first of all.

0:02:31 > 0:02:35- So a little bit of butter in. We've got some there.- Yeah.

0:02:35 > 0:02:39- We're going to chop the bones up as well.- Yeah.- You nicked me knife.

0:02:39 > 0:02:41Borrow that a second.

0:02:41 > 0:02:45Fish stock is totally opposite to the meat stock we were doing.

0:02:45 > 0:02:47- Cook that for about 20 minutes, no more.- 20 minutes.

0:02:47 > 0:02:50- Always cold water again. - Don't boil it.

0:02:50 > 0:02:52A bit of white wine

0:02:52 > 0:02:55- aromats like that is always good. - There you go.

0:02:55 > 0:02:56That's gone in there as well.

0:02:56 > 0:02:58So tell us about this restaurant, Wiltons,

0:02:58 > 0:03:01cos there's a fascinating history with it.

0:03:01 > 0:03:04Wiltons has been around since 1742.

0:03:04 > 0:03:06Iconic restaurant.

0:03:06 > 0:03:08Real classics,

0:03:08 > 0:03:11from lobster and crab and game when it's in season.

0:03:11 > 0:03:14Yeah. You specialise in oysters, don't you?

0:03:14 > 0:03:16Of course oysters.

0:03:16 > 0:03:18It's our signature dish, really.

0:03:18 > 0:03:22- ANd you can't get better oysters than at Wiltons, I have to say.- A-ha!

0:03:22 > 0:03:23Now you know!

0:03:23 > 0:03:27- Absolutely. - He would say that, but there you go.

0:03:27 > 0:03:28LAUGHTER

0:03:28 > 0:03:31- I'm just wheedling to get in there one night.- Is that what it is?

0:03:31 > 0:03:34Now, tell us about this cos this is the interesting bit.

0:03:34 > 0:03:35Double-filleted sole.

0:03:35 > 0:03:37We've got some ham or pancetta.

0:03:37 > 0:03:39Just lie it down the centre like that.

0:03:39 > 0:03:42- Mind your jumper just in case. - No problem.

0:03:42 > 0:03:45The meat glue, again it's important.

0:03:45 > 0:03:46Do not inhale it.

0:03:46 > 0:03:47LAUGHTER

0:03:47 > 0:03:49Be very careful what you do with it.

0:03:49 > 0:03:51Treat it with caution.

0:03:51 > 0:03:53And just a little bit down the sides of the fish.

0:03:53 > 0:03:56This will actually stick the fish together. It will glue it together.

0:03:56 > 0:04:00- And you can get this on the internet.- You can, yeah, indeed.

0:04:00 > 0:04:02And it's like a protein, isn't it?

0:04:02 > 0:04:03It's a protein, yeah.

0:04:03 > 0:04:07It's enzymes that will form the protein to stick together.

0:04:07 > 0:04:09And then you place the outside fillet

0:04:09 > 0:04:11on the outside, so presentation side out.

0:04:11 > 0:04:14Like that. OK.

0:04:14 > 0:04:16We then just trim it up

0:04:16 > 0:04:17so it's nice and neat.

0:04:17 > 0:04:20Again, trimmings in the sauce, lovely.

0:04:20 > 0:04:22- Any dark...- No waste.

0:04:22 > 0:04:24No waste.

0:04:24 > 0:04:27I think everything in cooking is about using the waste that you have.

0:04:27 > 0:04:30- I don't like putting anything in the bin.- No.

0:04:30 > 0:04:33It's all about the money. We have to be careful.

0:04:33 > 0:04:34So there's your sole fillet.

0:04:34 > 0:04:36Glued together.

0:04:36 > 0:04:38And this glue generally...

0:04:38 > 0:04:40It will glue it, yeah.

0:04:40 > 0:04:43What's great about it is that at times like Christmas time,

0:04:43 > 0:04:46um, you can have a turkey leg, bone the turkey leg,

0:04:46 > 0:04:48ask the butcher to bone it out.

0:04:48 > 0:04:51Put your stuffing down the centre, a little bit of glue,

0:04:51 > 0:04:52Cling film out, roll it tight,

0:04:52 > 0:04:55let it set up overnight, which is important,

0:04:55 > 0:04:58and when you carve it, it will remain perfectly round.

0:04:58 > 0:05:00- It won't split open on you. - Right.

0:05:00 > 0:05:02- Does it taste of anything? - Not at all.

0:05:02 > 0:05:05They say the Japanese invented it,

0:05:05 > 0:05:07but I've got a feeling that...

0:05:07 > 0:05:11- it might be the Danish.- They use it quite a lot.- Pop that in the fridge for four hours.

0:05:11 > 0:05:16- That's just to leave it to set, is it?- Leave it to set up, yeah.- OK.

0:05:16 > 0:05:17You're poaching it.

0:05:17 > 0:05:19- Turn that down a little bit. - It's a bit fast, yeah.

0:05:19 > 0:05:20Turn it down a touch.

0:05:20 > 0:05:24And then you want me to turn that over.

0:05:24 > 0:05:26Where did this cling film thing come from?

0:05:26 > 0:05:30It's always intrigued me, because you never used to hear about it,

0:05:30 > 0:05:32now everyone seems to...you know?

0:05:32 > 0:05:35It's a useful product, without a doubt.

0:05:35 > 0:05:37For preserving things as well.

0:05:37 > 0:05:39For me, I don't want the water

0:05:39 > 0:05:43to come in contact. I want it just to taste of sole,

0:05:43 > 0:05:46no aromats flavouring it. The sole is just good on its own.

0:05:46 > 0:05:48Absolutely. Yeah.

0:05:48 > 0:05:49We've got a little salad here.

0:05:49 > 0:05:51These are little batons of apple.

0:05:51 > 0:05:54Little fine little batons.

0:05:54 > 0:05:57- There's a little bit of...- Celery.

0:05:57 > 0:05:59The fennel's gone in there as well.

0:05:59 > 0:06:01- Some fennel pollen with that. - Right, fennel pollen.

0:06:01 > 0:06:05I don't think Julie will be doing this, my wife. She hates fennel.

0:06:05 > 0:06:06That's her Hell.

0:06:06 > 0:06:08You can use celery.

0:06:08 > 0:06:09It'll work very well.

0:06:09 > 0:06:12- With celery salt?- Celery...

0:06:12 > 0:06:13This fennel pollen is great.

0:06:13 > 0:06:17You're going to serve this with some salsify, which is this stuff.

0:06:17 > 0:06:20Again, when you're preparing this, gloves on,

0:06:20 > 0:06:22give it a really good wash. Peel it,

0:06:22 > 0:06:24cook it in salted boiling water with lemon.

0:06:24 > 0:06:27Don't leave it exposed to the air and don't undercook it.

0:06:27 > 0:06:31- If you undercook it when you fry it, it will just go rock hard.- Right.

0:06:31 > 0:06:33So as you can see it's quite soft.

0:06:33 > 0:06:35And put that in the pan just...

0:06:35 > 0:06:38You'd normally peel these and put them in...

0:06:38 > 0:06:40Salted water with lemonjuice.

0:06:40 > 0:06:43- Lemon juice and water. They call them the oyster plant, these things.- Yeah.

0:06:43 > 0:06:46I mean, I love that product.

0:06:46 > 0:06:48It's one vegetable

0:06:48 > 0:06:51I think is versatile and it's tasty.

0:06:51 > 0:06:53It's very seasonal as well.

0:06:53 > 0:06:56It's just going out of season now, but it's still just about in.

0:06:56 > 0:06:58Right, explain to us the sauce.

0:06:58 > 0:06:59That's what we started off with.

0:06:59 > 0:07:03- This is what we end up with. - It's reduced right the way down.

0:07:03 > 0:07:04Just pass that off.

0:07:04 > 0:07:06And it's gone dark, I'm assuming,

0:07:06 > 0:07:10because of the port and the little bit of meat jus in there as well.

0:07:10 > 0:07:12And that's a great consistency.

0:07:12 > 0:07:15Just put a bit of heat under that.

0:07:15 > 0:07:17And the salsify you're just going to brown off.

0:07:17 > 0:07:21- Makes a great soup as well, doesn't it?- I've never tried salsify soup.

0:07:21 > 0:07:24- I can understand that would be fantastic.- Nice little soup.

0:07:24 > 0:07:26I've got this salad here,

0:07:26 > 0:07:28which has the fennel tops, a little bit of dill...

0:07:28 > 0:07:31um...we've got the fennel in there

0:07:31 > 0:07:35and the finely... little juliennes of apple.

0:07:35 > 0:07:36Vinaigrette,

0:07:36 > 0:07:40best olive oil and you can have a very good vinaigrette.

0:07:40 > 0:07:42OK. That goes in there.

0:07:42 > 0:07:45Right, six minutes on that fish,

0:07:45 > 0:07:47so it can come out now. There you go.

0:07:47 > 0:07:49- And just colour these? - Yeah, just colour them.

0:07:49 > 0:07:52Again, to check the fish is cooked,

0:07:52 > 0:07:54just probe the centre of it or try it with a fork.

0:07:54 > 0:07:56Try it on your lip.

0:07:56 > 0:07:58If it's warm to hot, you're ready to go.

0:07:58 > 0:08:01About the restaurant - do you still do all the old classics

0:08:01 > 0:08:03- like the Rossini and that kind of stuff?- That is definitely

0:08:03 > 0:08:06something I could put on the menu at Wiltons.

0:08:06 > 0:08:10Rossinis and soles, anything like that. I want to see classic food.

0:08:10 > 0:08:11We also have the tasting menus.

0:08:11 > 0:08:15In the tasting menus this is the sort of food I used to do that I brought

0:08:15 > 0:08:19to Wiltons that also gives that all round of what you can eat

0:08:19 > 0:08:21at Wiltons. It's not just the classics.

0:08:21 > 0:08:23Right, well, that's done.

0:08:25 > 0:08:27This fish is out so I'll leave you to, er...

0:08:27 > 0:08:29check that.

0:08:29 > 0:08:31I'll just get some scissors.

0:08:31 > 0:08:33I've got some paper there.

0:08:34 > 0:08:36That's done.

0:08:36 > 0:08:37Poached for minutes.

0:08:37 > 0:08:39- 12 minutes.- Yeah.

0:08:39 > 0:08:42Once these are cooked - that's the great thing about the salsify -

0:08:42 > 0:08:45they don't need to be lemon juiced again.

0:08:45 > 0:08:47That's still a little bit under.

0:08:47 > 0:08:49Yeah.

0:08:49 > 0:08:51It doesn't take very long then.

0:08:51 > 0:08:54So again, if I was at work, the thing I would probably do with that

0:08:54 > 0:08:55is keep it in a vacuum bag...

0:08:55 > 0:08:57You with your vacuum bags, you see?

0:08:57 > 0:09:01People ain't got vacuum bags at home. Hoover bags, that's about it.

0:09:01 > 0:09:03- LAUGHTER - Vacuum bags!

0:09:05 > 0:09:06Right.

0:09:06 > 0:09:10And I forgot, how did you do that vegetable there?

0:09:10 > 0:09:15It's a root vegetable, so it's cooked in salted water with a little bit of lemon till it's really tender,

0:09:15 > 0:09:19- take it out and pan-fry in clarified butter.- Right. - Or olive oil if you prefer.

0:09:19 > 0:09:22This is ready now.

0:09:22 > 0:09:24I'll leave that...

0:09:24 > 0:09:25Season it.

0:09:29 > 0:09:32- Palette knife...- Yeah.

0:09:32 > 0:09:35And you can see the glue has absolutely stuck it together.

0:09:35 > 0:09:37You've got the ham in the centre there.

0:09:37 > 0:09:39Down the centre.

0:09:39 > 0:09:42Lovely combination. Isn't it a lovely combination?

0:09:44 > 0:09:49- Presented on the top.- Looks great. - Doesn't it just?- Yeah.

0:09:49 > 0:09:54- Here we go again.- Our sauce. - Here we go again! Lovely!

0:09:54 > 0:09:55LAUGHTER

0:09:55 > 0:09:57It's an easy show, this!

0:09:57 > 0:09:59I love it here! Can I come every week?

0:09:59 > 0:10:03And then this stuff. We've not used this before on Saturday Kitchen.

0:10:03 > 0:10:05No, it's caviar oil and it's named after me -

0:10:05 > 0:10:09- it's Turner's Caviar Oil and I literally...- How sexy is that?

0:10:09 > 0:10:13- To have an oil named after you!- Very sexy!- I want an oil named after me!

0:10:13 > 0:10:17"I want an oil named after me!" Get a life!

0:10:17 > 0:10:20- LAUGHTER - What do you call that again?

0:10:20 > 0:10:24- It's, er, Dover Sole Silver Jubilee. - Oh, well done! That's brilliant!

0:10:29 > 0:10:31There you go. Right, we'll dive into that.

0:10:31 > 0:10:35Can we start this end, please, because I...?

0:10:35 > 0:10:39No, you wait your turn, you! You wait your turn! Let's have a look.

0:10:39 > 0:10:41- Literally, you just... - Oh, look at that!

0:10:41 > 0:10:43Tell us what you think of that one.

0:10:44 > 0:10:48- Salsify, have you ever had salsify, have you tried that?- No.

0:10:48 > 0:10:50- You've never had it?- No.

0:10:50 > 0:10:53It's a little bit, if I might say, it's a little bit...under for me.

0:10:53 > 0:10:57- It is a little bit. Taste the side ones.- Oh, that's lovely!

0:10:57 > 0:10:58Beautiful Dover sole!

0:10:58 > 0:11:00Probably needs another minute, to be honest,

0:11:00 > 0:11:02but it's cooking in Clingfilm.

0:11:02 > 0:11:05I tell you what - that oil's quite interesting cos it's almost

0:11:05 > 0:11:07got that little salty sort of taste as well.

0:11:07 > 0:11:09- These are great - asparagus-y! - Salsify.

0:11:09 > 0:11:12Really got that kind of texture, like the Spanish ones.

0:11:12 > 0:11:14- The white ones.- Keep diving - she ain't going to get any!

0:11:18 > 0:11:22Believe you me, Andrew's Dover Sole Diamond Jubilee

0:11:22 > 0:11:23was fit for the Queen!

0:11:23 > 0:11:26Coming up, I'll be making crispy breadcrumbed squid

0:11:26 > 0:11:29with creamy ponzu dressing for Max Beesley, after Rick Stein

0:11:29 > 0:11:33travels England's shores on the hunt for the best seafood he can find.

0:11:33 > 0:11:37This part of my journey takes me from West Bay to Whitstable,

0:11:37 > 0:11:39right along the South Coast.

0:11:39 > 0:11:43What was so memorable about this trip was the fact that the seafood

0:11:43 > 0:11:46is all to do with small boats and dead fresh catches.

0:11:48 > 0:11:52There's no big fish markets along this coast, but in compensation

0:11:52 > 0:11:55everything you get is straight off the beach...more or less.

0:11:55 > 0:11:59Like here, in Chesil Beach, where we went out seine netting.

0:11:59 > 0:12:04You row right out in a big semicircle, trailing a net as you go,

0:12:04 > 0:12:07and come back to shore and then haul in the catch.

0:12:07 > 0:12:11If you're lucky, it's the greatest sense of anticipation going.

0:12:12 > 0:12:15After all the hard work of hauling,

0:12:15 > 0:12:18there's a reward of seeing what's at the end of the net.

0:12:19 > 0:12:23They're not commercial fishermen and I asked them why they did it

0:12:23 > 0:12:26and they said they'd done it since being young boys

0:12:26 > 0:12:30and it was the thing that brought them and their community together.

0:12:30 > 0:12:32And long may it last!

0:12:32 > 0:12:35This is why I'm crazy about seafood -

0:12:35 > 0:12:39you see how beautiful these mackerel are and I'm afraid, as a cook,

0:12:39 > 0:12:42I'm just thinking about how I'm going to cook them.

0:12:42 > 0:12:44But how better could images

0:12:44 > 0:12:46of cooking assail you than

0:12:46 > 0:12:49surrounded by jumping mackerel,

0:12:49 > 0:12:50bass and dogfish like this?!

0:12:52 > 0:12:54As we rowed back across the fleet,

0:12:54 > 0:12:56I was thinking how much we take for granted.

0:12:56 > 0:12:59Imagine these scenes on the coast of Portugal.

0:12:59 > 0:13:03It would seem so romantic, and yet because it's home,

0:13:03 > 0:13:04it just passes us by.

0:13:06 > 0:13:08Now, I'm just going to grill some mackerel

0:13:08 > 0:13:11but I don't want to keep it as a straightforward grilled mackerel.

0:13:11 > 0:13:14I'm going to devil it first and I like the idea of devilling fish,

0:13:14 > 0:13:17it's very British - it's actually a way of saying it's hot.

0:13:17 > 0:13:20In order to get that devilling flavour

0:13:20 > 0:13:22into the flesh of the mackerel,

0:13:22 > 0:13:25I'm going to cut it very simply with a lot of slashes -

0:13:25 > 0:13:27but they're not deep slashes -

0:13:27 > 0:13:29right across the fish. You see?

0:13:29 > 0:13:34And now to make that sauce or, I suppose, more correctly it would be more like a coating.

0:13:34 > 0:13:37It's not a sauce, so much, it's a devilled butter, perhaps,

0:13:37 > 0:13:40a warm devilled butter. So there's the ingredients.

0:13:40 > 0:13:43Just put a tray on the side of the cooker like that.

0:13:43 > 0:13:45Just put one knob of butter into it.

0:13:45 > 0:13:49I just thought, let's just come up with a dish that you've got all the ingredients,

0:13:49 > 0:13:52even if you went on holiday you'd have all the ingredients.

0:13:52 > 0:13:54Just something to have tucked up your sleeve

0:13:54 > 0:13:57when you get a glut of mackerel as everybody does -

0:13:57 > 0:13:59go out mackerel fishing with the kids,

0:13:59 > 0:14:02come back with a couple of strings of them, what do you do?

0:14:02 > 0:14:04You make this very simple devilled sauce.

0:14:04 > 0:14:08So I've got a couple of teaspoons of salt and some butter in that pan.

0:14:08 > 0:14:12I'm just going to add one teaspoon of everything else - some mustard,

0:14:12 > 0:14:15some paprika, there we go.

0:14:15 > 0:14:19Some cayenne - this is the devilled element, of course.

0:14:19 > 0:14:22Maybe add a little bit more there just to make it extremely devilled.

0:14:22 > 0:14:27Some ground black pepper, again about a teaspoon. Teaspoon of everything.

0:14:27 > 0:14:30And here we've got some ground coriander

0:14:30 > 0:14:32and some cumin as well, stir in some of that.

0:14:32 > 0:14:37And then a couple of teaspoons of sugar and then a couple

0:14:37 > 0:14:41of good tablespoons of vinegar, to give it a little tartness.

0:14:41 > 0:14:45There we are. Good tablespoons, as I said. Just stir that together.

0:14:45 > 0:14:48The idea here is just to melt the butter,

0:14:48 > 0:14:50I'm not trying to cook it at all.

0:14:50 > 0:14:53There we go, that's enough. Give it a taste.

0:14:55 > 0:14:58Mmm, it's got a nice little fork tail on it, that one!

0:14:58 > 0:15:03So into the tray with my coating sauce goes my mackerel.

0:15:03 > 0:15:05Just turn it over like that.

0:15:05 > 0:15:09I'm going to make sure I've got lots of the sauce in the cavity as well.

0:15:09 > 0:15:12Put them on there like that.

0:15:12 > 0:15:14And straight under the grill.

0:15:16 > 0:15:18Like that.

0:15:18 > 0:15:23I do think that grilling mackerel is the best way of cooking it.

0:15:23 > 0:15:26The very nice salad I'm going to serve with this mackerel

0:15:26 > 0:15:29will also go very well with herring. It's just very simple -

0:15:29 > 0:15:33tomatoes, sliced onion, mint and a bit of lemon juice.

0:15:33 > 0:15:37Nothing more, but it cuts through the grease, that oil

0:15:37 > 0:15:39very, very smartly.

0:15:40 > 0:15:43And all you have to do is lay it out.

0:15:43 > 0:15:47Tomato, onion, the mint, a bit of salt.

0:15:47 > 0:15:49I like these tomatoes quite under-ripe.

0:15:49 > 0:15:52And some lemon juice.

0:15:52 > 0:15:54Now, I promise you, you won't be disappointed.

0:15:54 > 0:15:56It's a fabulous way to do mackerel.

0:16:04 > 0:16:09We've moved further on up Chesil Beach to Portland itself.

0:16:09 > 0:16:13Portland is famous for its stone and is also famous to me

0:16:13 > 0:16:16for something else and that's squid.

0:16:16 > 0:16:20Around October every year, the squid swim very close to the shore.

0:16:20 > 0:16:23Here they call them "quiddles".

0:16:23 > 0:16:26I met Ken Lyneham at a fisherman's do in London last year

0:16:26 > 0:16:29and he said I've got to come down and try them.

0:16:29 > 0:16:32But where on earth does the word "quiddle" come from?

0:16:32 > 0:16:36Being an island and at one time being isolated from the mainland

0:16:36 > 0:16:38we had all these peculiar names.

0:16:38 > 0:16:41Really? Do you feel like it's still like an island?

0:16:41 > 0:16:43Not now, we used to.

0:16:43 > 0:16:45We've lost our identity nowadays.

0:16:45 > 0:16:47- Really?- Yeah.

0:16:47 > 0:16:50The traditional way on Portland is boiled

0:16:50 > 0:16:52and then it's just served up with butter

0:16:52 > 0:16:55and eaten with fresh bread and butter.

0:16:55 > 0:16:58It was always a teatime dish.

0:16:58 > 0:17:02Ken put them in a battered old pressure cooker for 20 minutes

0:17:02 > 0:17:05and then served them up just with some butter.

0:17:05 > 0:17:09I mentioned olive oil and garlic early on

0:17:09 > 0:17:11and that didn't go down very well.

0:17:11 > 0:17:16But butter and this very soft textured squid is utterly delicious.

0:17:16 > 0:17:20It's a bit like lobster. I think you could do other things with it.

0:17:20 > 0:17:22It's very nice with butter, don't get me wrong.

0:17:22 > 0:17:24HE LAUGHS

0:17:24 > 0:17:27But I think you could sort of develop it in the same way

0:17:27 > 0:17:29as you could with lobster, really.

0:17:29 > 0:17:33I think it would take...not sauces that would smother things,

0:17:33 > 0:17:36but I think it would take similar sauces to lobster quite well.

0:17:36 > 0:17:40- It might be worth experimenting doing it cold.- I think it would.

0:17:40 > 0:17:45I can see this in a salad as being exceptionally nice, really.

0:17:45 > 0:17:47I promise you you will like this, Ken.

0:17:47 > 0:17:50It's quite modern, but there's no garlic in it.

0:17:50 > 0:17:54You just cut up these squid which have already been cleaned.

0:17:54 > 0:17:57You can get them like this from any supermarket now.

0:17:57 > 0:17:59Blanche some French beans for a couple of minutes,

0:17:59 > 0:18:02adding a bit of salt.

0:18:02 > 0:18:03Meanwhile, put on some olive oil

0:18:03 > 0:18:08and then just gently fry the squid with a bit of black pepper.

0:18:08 > 0:18:12Now, you take those off the heat and just keep them warm

0:18:12 > 0:18:15and then make a salad dressing.

0:18:15 > 0:18:18Simply spoon out some English mustard,

0:18:18 > 0:18:20white wine vinegar,

0:18:20 > 0:18:23plenty of olive oil,

0:18:23 > 0:18:26and I mean plenty of olive oil,

0:18:26 > 0:18:29and now I'm going to add hazelnut oil

0:18:29 > 0:18:31and that makes all the difference.

0:18:31 > 0:18:33And then some salt,

0:18:33 > 0:18:35and then whisk.

0:18:36 > 0:18:39I can't actually see Ken doing this at home,

0:18:39 > 0:18:43but anyway build up the salad by layering some lamb's lettuce leaves

0:18:43 > 0:18:47and then the squid and then the green beans.

0:18:47 > 0:18:49It's so light and summery.

0:18:49 > 0:18:54Top with a few sprigs of chervil and some sliced, white, button mushrooms.

0:18:54 > 0:18:56A bit more squid

0:18:56 > 0:18:59and then a light drizzle with the dressing.

0:18:59 > 0:19:02I promise you, Ken, it's delicious.

0:19:02 > 0:19:04But I did like your quiddle as well.

0:19:04 > 0:19:06Just a perfect starter this is.

0:19:13 > 0:19:16We're lucky in this country to have some incredible seafood.

0:19:16 > 0:19:19Like Rick, I love squid too and there are so many ways you can use it.

0:19:19 > 0:19:21You can stuff it, of course,

0:19:21 > 0:19:25like I did with Richard last time I was on the show. You can try to.

0:19:25 > 0:19:28Or I'm going to show you another simple way to prepare it, in breadcrumbs.

0:19:28 > 0:19:32With like a Japanese, creamy, ponzu, chilli dressing really.

0:19:32 > 0:19:35But these use Japanese crumbs - we've got flour, egg and breadcrumbs.

0:19:35 > 0:19:38These are the Japanese crumbs, you can actually buy these.

0:19:38 > 0:19:40And then I make a kind of mayonnaise,

0:19:40 > 0:19:43but I've got some veg oil here, egg yolks,

0:19:43 > 0:19:46some rice vine wine vinegar instead of white wine vinegar.

0:19:46 > 0:19:49Line, some of this chilli sauce,

0:19:49 > 0:19:51which is like this sweet chilli sauce.

0:19:51 > 0:19:54And then this, which is yuzu juice, it's brilliant.

0:19:54 > 0:19:57First off, we take our squid.

0:19:57 > 0:20:00This has already been pre-done and cleaned.

0:20:00 > 0:20:03Just cut it into decent-sized pieces

0:20:03 > 0:20:07where we can deep-fat fry them, they almost want to be that size.

0:20:07 > 0:20:08Score it over the top

0:20:08 > 0:20:12and you can deep-fat fry the tentacles as well.

0:20:12 > 0:20:16Before cooking, before acting, it was music.

0:20:16 > 0:20:18It was music, yeah.

0:20:18 > 0:20:20I mentioned at the top of the show musician,

0:20:20 > 0:20:24but seriously you toured with James Brown,

0:20:24 > 0:20:27- Stevie Wonder. - I played with those guys.

0:20:27 > 0:20:29I went to the Chetham School of Music as a kid.

0:20:29 > 0:20:31I got a scholarship when I was 11,

0:20:31 > 0:20:35studying classical music and composition, which was an amazing experience.

0:20:35 > 0:20:37I was there for like seven years.

0:20:37 > 0:20:41Then I went to the Guildhall and it was weird

0:20:41 > 0:20:43because there was a lot of actors there.

0:20:43 > 0:20:46Ewan McGregor, Daniel Craig in our same year.

0:20:46 > 0:20:49It was quite strange that I never really was interested in it

0:20:49 > 0:20:51at that point in my life.

0:20:51 > 0:20:54I was there for a year and then I went off to play with

0:20:54 > 0:20:57Paul Weller, which was an absolutely incredible experience.

0:20:57 > 0:20:59- I was only 17, 18.- Right.

0:20:59 > 0:21:01And, um...

0:21:01 > 0:21:03What instrument was this? The drums?

0:21:03 > 0:21:06I played keyboards with Paul, and percussion.

0:21:06 > 0:21:10I sort of like...I played drums, percussion and then piano.

0:21:10 > 0:21:14And, yeah, I started a touring life

0:21:14 > 0:21:16and at 18 I kind of had a list

0:21:16 > 0:21:20of about 20 artists that I wanted to play with before I died.

0:21:20 > 0:21:23I've been lucky enough to play with 18 of them.

0:21:23 > 0:21:2418 of them!

0:21:24 > 0:21:28Literally from there, the Brand New Heavies, you toured with them,

0:21:28 > 0:21:30a fantastic band.

0:21:30 > 0:21:31Excellent.

0:21:31 > 0:21:34But it was kind of like you were in a band, you toured,

0:21:34 > 0:21:37you came back and were in your own band

0:21:37 > 0:21:39and then decided it wasn't for you.

0:21:39 > 0:21:43Yeah, we were with Incognito and we were recording...

0:21:43 > 0:21:48and the guy who founded Incognito was producing George Benson's album.

0:21:48 > 0:21:51We were in on that, which was an amazing buzz.

0:21:51 > 0:21:55And I watched Raging Bull

0:21:55 > 0:21:57one night and me dad said to me,

0:21:57 > 0:22:00"You've got to check this film out, it's fantastic."

0:22:00 > 0:22:04I watched it and I was completely blown away by Robert De Niro's performance.

0:22:04 > 0:22:07- I decided I wanted to be an actor then.- Right!

0:22:07 > 0:22:10Quite late on, really, I was 24.

0:22:10 > 0:22:14And we were doing a gig in Berlin,

0:22:14 > 0:22:16with George Michael, MTV Awards,

0:22:16 > 0:22:18and we had all the supermodels coming out on the floor,

0:22:18 > 0:22:21we opened the show with Freedom and I asked one of them

0:22:21 > 0:22:26if we could find out who was a good coach from one of the supermodels

0:22:26 > 0:22:28who was there that night.

0:22:28 > 0:22:31And then I got this coach in New York and went out there

0:22:31 > 0:22:32and took a big, big gamble.

0:22:32 > 0:22:36And the gamble paid off because you started in television,

0:22:36 > 0:22:40we've seen you in Survivors, the current thing you are doing,

0:22:40 > 0:22:42you're in series two at the moment.

0:22:42 > 0:22:47We're doing the second series of Survivors and it was very scary.

0:22:47 > 0:22:49I was earning a decent living as a musician.

0:22:49 > 0:22:53I spent three years on the breadline, basically, not earning a penny.

0:22:53 > 0:22:56But I was very lucky, my first job was Tom Jones

0:22:56 > 0:22:58and I had some wonderful actors around me,

0:22:58 > 0:23:00Brian Blessed and Lindsay Duncan

0:23:00 > 0:23:03and they helped me a lot as a young actor.

0:23:03 > 0:23:06Now I feel like I'm dead lucky and I'm doing what I want to do

0:23:06 > 0:23:08and very excited about it.

0:23:08 > 0:23:10Tell us about Survivors.

0:23:10 > 0:23:13Hugely popular when it first came out.

0:23:13 > 0:23:16People who haven't seen it, I don't know where they've been.

0:23:16 > 0:23:19- I don't know where you've been. - The storyline is what?

0:23:19 > 0:23:21Survivors, post-apocalyptic drama.

0:23:21 > 0:23:25The first season covers all of that

0:23:25 > 0:23:30and the aftermath of 99% of the population being wiped out.

0:23:30 > 0:23:34We follow a small group of people who are trying to survive, basically.

0:23:34 > 0:23:37Yeah, it was extremely successful last year.

0:23:37 > 0:23:40We got like six million viewers on it. People really loved it.

0:23:40 > 0:23:44This is a virus that's wiped out literally most of the population.

0:23:44 > 0:23:48- Most of the population. - And then series two.

0:23:48 > 0:23:49It's got even better.

0:23:49 > 0:23:52It's actually remarkable.

0:23:52 > 0:23:55It's just really exciting drama, the stakes are up,

0:23:55 > 0:23:59it's high octane, its action packed and it's very, very sexy.

0:23:59 > 0:24:01There you go.

0:24:01 > 0:24:04- And is there a series three in the pipeline?- Maybe.

0:24:04 > 0:24:06You never know.

0:24:06 > 0:24:10We certainly... Adrian Hodges, who's written it and created it,

0:24:10 > 0:24:14has left a massive opening for a third season.

0:24:14 > 0:24:16And again, looking at it last night,

0:24:16 > 0:24:20when you're in these things the work ethics are so hard

0:24:20 > 0:24:22and you're doing 16-, 17-hour days

0:24:22 > 0:24:26and you get extremely knackered after a month or two,

0:24:26 > 0:24:31but when the finished product is so good, you've just got a buzz to do it again.

0:24:31 > 0:24:34Exactly. Not only that, you're going into film as well.

0:24:34 > 0:24:36You're producing as well. Tell us about this.

0:24:36 > 0:24:39This is great, with Ray Winston, is it?

0:24:39 > 0:24:43Yeah, Raymond hopefully will be starring in it

0:24:43 > 0:24:45as a flying squad copper.

0:24:45 > 0:24:50It's a film set in 1966 in Manchester following a group of safe blowers.

0:24:50 > 0:24:53And really looking into the mind of the man

0:24:53 > 0:24:56who is the leader of this criminal fraternity.

0:24:56 > 0:24:59It's kind of like old-school gangster.

0:24:59 > 0:25:01I'm not a big fan of the new gangster movies

0:25:01 > 0:25:03we've made in Britain over the last ten years.

0:25:03 > 0:25:08I really loved, you know, Get Carter and The Long Good Friday.

0:25:08 > 0:25:12- I love all that.- You know, real good bits of storytelling,

0:25:12 > 0:25:15- and that's what we're trying to do with this, hopefully.- There you go.

0:25:15 > 0:25:18And obviously, Survivors is on Wednesday nights.

0:25:18 > 0:25:21No, Tuesday, BBC One. Tuesday.

0:25:21 > 0:25:24And, yeah, episode three, four, five... Four more episodes.

0:25:24 > 0:25:27- And they're all really excellent, actually.- Good.

0:25:27 > 0:25:30We're looking forward to it. I'll just run through my dressing.

0:25:30 > 0:25:32This is basically how you make mayonnaise, really.

0:25:32 > 0:25:35But I've used this rice wine vinegar, just blended up.

0:25:35 > 0:25:37We've got our squid there. Doesn't want very long to cook.

0:25:37 > 0:25:40These are these Japanese crumbs, make it lovely and crispy.

0:25:40 > 0:25:42That's the secret, are these Japanese crumbs.

0:25:42 > 0:25:45Look out for them, they are in the supermarket now as well.

0:25:45 > 0:25:46Bit of salt over the top.

0:25:46 > 0:25:48Finally, what we're going to do with this

0:25:48 > 0:25:50is we're going to take some of this chilli.

0:25:50 > 0:25:52This is this chilli paste.

0:25:52 > 0:25:55Put a little bit in there. It'll make it change colour.

0:25:55 > 0:25:58Pinch of salt. But then this is the special bit.

0:25:59 > 0:26:02Bit more of this rice wine vinegar. There you go. This is yuzu juice.

0:26:02 > 0:26:06This, I'm going to put this on the British culinary map, this.

0:26:06 > 0:26:10- Yuzu juice.- It's fantastic. Smell that. It's amazing.- Mm.

0:26:10 > 0:26:13Delia's had cranberries. I'm going to be famous for yuzu juice.

0:26:13 > 0:26:18This is fantastic. It's a cross between a mandarin and a satsuma.

0:26:18 > 0:26:21Smell that, guys. It is just fab. You want a little bit of it.

0:26:21 > 0:26:25Now, you buy it online. It is quite expensive, I have to say.

0:26:25 > 0:26:29That little bottle there was about £7.50. But it is delicious.

0:26:29 > 0:26:31- Absolutely delicious.- That's really yummy.- That's your dressing.

0:26:31 > 0:26:34And then what we're going to do is grab our plate.

0:26:34 > 0:26:37Now, this banana leaf here, which you can also get online...

0:26:37 > 0:26:39- Do you need it back? - Yes, I'm going to get it...

0:26:39 > 0:26:42- You just basically warm this up, you see?- Oh.- And it changes colour.

0:26:43 > 0:26:47- Very nice. - It goes a deeper, darker green.

0:26:47 > 0:26:51There you go. Just warm it up and it goes almost like a sheen on it.

0:26:51 > 0:26:52There you go.

0:26:52 > 0:26:56I feel very ungentlemanly eating this first before the ladies, but it's OK.

0:26:56 > 0:27:00- Don't worry about that. Corrigan's the one you've got to watch, it's not the ladies.- OK.

0:27:00 > 0:27:04- Corrigan's going to wait for no man for stuff like this.- Beautiful.

0:27:04 > 0:27:07- Beautiful.- And then we've got a little bit of lime.

0:27:07 > 0:27:09This is on the blackboard, James, you know that.

0:27:09 > 0:27:12- This is on your restaurant menu? - This is on the blackboard.

0:27:12 > 0:27:14Probably about three o'clock today.

0:27:14 > 0:27:16And then we've got this dressing.

0:27:16 > 0:27:19- Now, this is the key to it all. - This is the guv'nor.

0:27:19 > 0:27:21Yeah. Drizzle that over the top.

0:27:21 > 0:27:24- That looks good. - And it's this pinky sort of colour.

0:27:24 > 0:27:27- Dive into that.- Can I give that a little drizz over there.

0:27:27 > 0:27:30- You can give a little squirt, there you go.- Beautiful. Boom.

0:27:30 > 0:27:33- Dive into that. Tell us what you think of this one. - Let's get involved in that.

0:27:37 > 0:27:39- Absolutely sensational. - It's delicious, isn't it?- Yes.

0:27:39 > 0:27:42- Really amazing, and that is the guv'nor.- And it's the yuzu juice.

0:27:42 > 0:27:45- That's down to the yuzu juice. - It is down to the yuzu juice.

0:27:45 > 0:27:47And a bit of me, yeah. Thanks for that(!)

0:27:53 > 0:27:56That really is the perfect starter for your Sunday lunch.

0:27:56 > 0:27:58And if you'd like any recipes from today's show

0:27:58 > 0:28:01then you can log onto our website - bbc.co.uk/recipes.

0:28:01 > 0:28:04We're not alive today, so instead, we're looking back

0:28:04 > 0:28:07at some of the classic clips from the Saturday Kitchen archives.

0:28:07 > 0:28:09Now it's time to see exactly how to cook a steak

0:28:09 > 0:28:11from the legendary Raymond Blanc.

0:28:11 > 0:28:13Watch and learn.

0:28:13 > 0:28:16- Ca va? - I will feel very much self-important.

0:28:16 > 0:28:20- Everyone seems to be bigger, more important.- No, no.

0:28:20 > 0:28:22He's smaller than you, so don't worry about that.

0:28:22 > 0:28:24Right, what are we cooking, Raymond?

0:28:24 > 0:28:27OK, some very simple food, really home cooking

0:28:27 > 0:28:30- that every British home should be cooking...- Yeah.- ..at home.

0:28:30 > 0:28:34- The dish is going to take, basically, four minutes to cook.- Yes.

0:28:34 > 0:28:37- We'll make it seven because we're going to explain a few things.- OK.

0:28:37 > 0:28:41- This is steak...- A simple steak, salted and peppered, and pan-fried.

0:28:41 > 0:28:45- Wonderful technique, and making a wonderful jus just with water.- Water.

0:28:45 > 0:28:50- And that, of course, can go with veal, with lamb, with pork.- Yeah.

0:28:50 > 0:28:55- Or fish, indeed. So, we are going to have our lovely steaks here.- OK.

0:28:55 > 0:28:59Those are actually Angus Aberdeen.

0:28:59 > 0:29:03- And this is sirloin, you're using for this?- Sirloin, that's right.

0:29:03 > 0:29:07But you could use rump, you could use a lot of other cuts as well.

0:29:07 > 0:29:11What's your favourite, favourite steak to go for? Sirloin?

0:29:11 > 0:29:16I think I would go for rump or sirloin, I like them both.

0:29:16 > 0:29:19Obviously, you've got the prime cut, OK...

0:29:19 > 0:29:22- OK, faster, faster, James. Come on. - Yeah, OK.

0:29:22 > 0:29:27- Come on, James.- Now, these are for the sauteed potatoes, yeah?

0:29:27 > 0:29:30- Absolument.- Yeah.- Tres bien. So, let's put the butter in.

0:29:32 > 0:29:33OK.

0:29:35 > 0:29:39- Now, straight the way through. - Tres bien.- Lovely.

0:29:39 > 0:29:44- About one centimetre, so we want to go fast.- OK, I'm going fast.

0:29:44 > 0:29:46Fabulous little dish. OK, faster, come on. Yes, chef. Oui, chef.

0:29:46 > 0:29:48- Come on.- Oui, chef.

0:29:48 > 0:29:51- That's what happens when you spend too much time...- There you go.

0:29:51 > 0:29:54Now, Raymond, tell us... I mean, we know about Le Manoir,

0:29:54 > 0:29:57I mean, probably the greatest country house hotel

0:29:57 > 0:29:59England has ever had, and the restaurant as well.

0:29:59 > 0:30:03Absolutely amazing. Your real dream. But where did it all start for you?

0:30:03 > 0:30:06You started off, when you came to the UK, as a waiter, didn't you?

0:30:06 > 0:30:10I started a very humble way. I was totally, a young man, yes, a waiter.

0:30:10 > 0:30:14And the chef fell ill, OK, and I took his place.

0:30:14 > 0:30:17So I came disguised in the kitchen, OK, as a chef, OK,

0:30:17 > 0:30:22which was a bit of a nerve-racking... Salt, pepper.

0:30:22 > 0:30:25Don't put the salt too long in that, because the salt will come out,

0:30:25 > 0:30:27- start to take out the water.- Yeah.

0:30:27 > 0:30:30Make sure your butter is... Very, very important.

0:30:30 > 0:30:33I was talking to a lady just a moment ago.

0:30:33 > 0:30:36They said, "My steak, they are always terrible."

0:30:36 > 0:30:39Either you burn the butter if you heat it too much,

0:30:39 > 0:30:43which is carcinogenic and undigestible and pretty disgusting.

0:30:43 > 0:30:47If it's not hot enough, obviously you are not able to seal

0:30:47 > 0:30:52- and get those wonderful caramel...- Yeah.

0:30:52 > 0:30:55So, make sure it's nice and foaming, like this one, OK. A bit faster.

0:30:55 > 0:30:58- A bit faster. - A bit faster, that's right.

0:30:58 > 0:31:02And when it's foaming, it means that the solid particles have cooked.

0:31:02 > 0:31:07- Right.- OK? But you don't want to burn them. Voila. Nearly there.

0:31:09 > 0:31:13- You don't need very much, OK.- Yep. It's just starting to colour now.

0:31:13 > 0:31:19- Voila. Nearly there. Voila. You see, you can hear it.- Yes.- Lovely sound.

0:31:19 > 0:31:23Beautiful. And don't move it. Don't move it around.

0:31:23 > 0:31:26You want to leave that steak in contact with the pan

0:31:26 > 0:31:28so you create some fabulous caramel.

0:31:28 > 0:31:31Of course, you could go much faster, but if you go faster,

0:31:31 > 0:31:34what's going to happen is that you are going to...

0:31:34 > 0:31:36Often, I'm sure in a restaurant, when you've cut your steak,

0:31:36 > 0:31:40there's this horrible grey line outside - that's what happens.

0:31:40 > 0:31:43So, wonderful heat, nice, medium. You can hear it, OK. Lovely sound.

0:31:43 > 0:31:46- That's perfect.- We've got a sink, if you want to wash your hands.

0:31:46 > 0:31:49You could have started with olive oil for the potatoes, OK.

0:31:49 > 0:31:54Little bit of olive oil somewhere here. Thank you very much. Not bad.

0:31:54 > 0:31:57- Not bad.- You didn't cut yourself today?- No, I did all right.

0:31:57 > 0:32:00- I'm doing all right there. - Excellent.

0:32:00 > 0:32:04That's the kind of food that everyone should cook at home. It's so simple.

0:32:04 > 0:32:05OK?

0:32:05 > 0:32:08- OK.- So, leave it about, for rare, one minute,

0:32:08 > 0:32:12for medium rare, two minutes, for medium, three or four minutes.

0:32:12 > 0:32:15And for well done, well, let's not even talk about it. OK?

0:32:15 > 0:32:19- So, very finely, OK.- Nice and fine, I'm doing that, Raymond.

0:32:19 > 0:32:23Right, when the chef was ill, you went into the kitchen.

0:32:23 > 0:32:25- Yes.- Then what happened?

0:32:25 > 0:32:28- You took over in the kitchen. - Basically, took over the kitchen,

0:32:28 > 0:32:31basically with two English... flanked with two English cordon bleu.

0:32:31 > 0:32:34- Yeah.- And I did my very best.

0:32:34 > 0:32:39- Two English cordon bleu! - Exactly. Not a good start.

0:32:39 > 0:32:43But I served my chef's apprenticeship at my home

0:32:43 > 0:32:46- and I felt pretty ready for it.- Yeah.

0:32:46 > 0:32:48OK, so that's about ready.

0:32:48 > 0:32:52Just shake it up. You've got a nice caramelisation, a bit more. OK.

0:32:52 > 0:32:55Shake up your potatoes so that they are not burning.

0:32:55 > 0:32:58You can lose your reputation on your programme in very little time.

0:32:58 > 0:33:0337 years of hard work can be destroyed in one minute.

0:33:03 > 0:33:05You only have to look at him.

0:33:05 > 0:33:11Yes, I've seen him so many times, messing it up!

0:33:11 > 0:33:14- That's enough.- That's enough, chef. - Yes, that's enough.- Come on, James.

0:33:14 > 0:33:17Tres bien. Nice caramelisation here. Voila.

0:33:19 > 0:33:22- Tres bien. - But you went into the kitchen...

0:33:22 > 0:33:24On a serious note, you went into the kitchen

0:33:24 > 0:33:27and you achieved a Michelin star in, what, was it 12 months?

0:33:27 > 0:33:30- 12 months, yes.- 12 months, from just going into the kitchen,

0:33:30 > 0:33:32- from a waiter to...- Absolutely, yes.

0:33:32 > 0:33:35And I remember, because the chef in England...

0:33:35 > 0:33:38Chefs in England, people used to hate food, OK.

0:33:38 > 0:33:41And to be a chef, you have to have a frontal lobotomy,

0:33:41 > 0:33:44you had to be a social outcast and an academic failure

0:33:44 > 0:33:46and then you would enter the kitchen.

0:33:46 > 0:33:49So, imagine the skills of the chef were none.

0:33:49 > 0:33:53Those guys didn't care about creativity, everything was frozen.

0:33:53 > 0:33:55So, it was easy enough to take over from him.

0:33:55 > 0:33:56Of course, the guests loved the food.

0:33:56 > 0:33:58And from the moment I took that frying pan,

0:33:58 > 0:34:00I knew what my destiny would be.

0:34:00 > 0:34:02I opened my restaurant three months after.

0:34:02 > 0:34:04Did it also stem from your mother's cooking?

0:34:04 > 0:34:07- You're a big fan of your mother's cooking.- Very much so.

0:34:07 > 0:34:09Very, very much so. And I wish British chefs...

0:34:09 > 0:34:12Really, that's what we are missing in England.

0:34:12 > 0:34:14We have a lost generation of young chefs, basically,

0:34:14 > 0:34:19who have no idea of the produce, and great food starts by a great produce.

0:34:19 > 0:34:20Great produce.

0:34:20 > 0:34:23You've got, now, Le Manoir, which I absolutely love...

0:34:23 > 0:34:26It's famous for the kitchen garden. You mentioned great produce.

0:34:26 > 0:34:27Very much so.

0:34:27 > 0:34:30You've got almost like a chef's little paradise in the garden.

0:34:30 > 0:34:32You are jumping hurdles here.

0:34:32 > 0:34:35My first start, actually, was at the Quat'Saisons.

0:34:35 > 0:34:38We had very little money, my wife and myself,

0:34:38 > 0:34:40and I had about 10,000 quids in my pocket,

0:34:40 > 0:34:43which was not very much, even in 1977.

0:34:43 > 0:34:48And we opened a tiny little place... ladies underwear in Oxfam, OK.

0:34:48 > 0:34:51And I can assure you the ladies underwear was nothing to do

0:34:51 > 0:34:52with Agent Provocateur.

0:34:52 > 0:34:54LAUGHTER

0:34:54 > 0:34:58And we opened... My kitchen was no bigger than that.

0:34:58 > 0:35:01- It was a corrugated iron roof.- Yes.

0:35:01 > 0:35:04Hot in the summer, freezing in the winter, but we opened that place.

0:35:04 > 0:35:06In one year, we got our star, Michelin,

0:35:06 > 0:35:08Which was the most amazing... I was amazed.

0:35:08 > 0:35:12- I didn't know it was a Michelin award, OK, so...- Brilliant.

0:35:12 > 0:35:15So now, you see, that's nearly ready here. We've got a nice colour here.

0:35:15 > 0:35:19Have a little taste, if you need pepper or salt.

0:35:19 > 0:35:23- A bit more cooking here. - So, I'll crush that. There we go.

0:35:23 > 0:35:27Right, so, garlic... You just want one clove, or...?

0:35:27 > 0:35:29You see, the way you do it here,

0:35:29 > 0:35:32you're going to have a piece of garlic three weeks after, you know.

0:35:32 > 0:35:35- Finer, finer, finer.- I'll do it fine.

0:35:35 > 0:35:38You puree, you grate it in.

0:35:38 > 0:35:39No, no, no.

0:35:40 > 0:35:43Young man. OK, voila.

0:35:43 > 0:35:44Hey! LAUGHTER

0:35:44 > 0:35:50- OK. Tiny bit of salt. - Salt.- A little bit.

0:35:50 > 0:35:53And then you grind it all the way.

0:35:55 > 0:35:58- It's like being back at school, isn't it.- Voila.

0:35:58 > 0:36:02- Voila.- Tres bien. The mix here. Tres bien.

0:36:02 > 0:36:05I mean, French cuisine, they all love a bit of garlic in the kitchen.

0:36:05 > 0:36:07- No problem. Excellent.- OK.

0:36:07 > 0:36:09Quick stir and we are ready.

0:36:09 > 0:36:13Now, all we're going to do here is to deglaze with water. Check up...

0:36:13 > 0:36:15Yep.

0:36:15 > 0:36:19The seasoning is perfect. Excellent. And a little bit of water.

0:36:19 > 0:36:22- So, no stock, just the water. - Just water.

0:36:22 > 0:36:26- Is that cold water or hot water? - That is cold water.- Cold water.

0:36:26 > 0:36:31- Cold water.- Do you want to put this in there, chef?- Yes, yes. Voila.

0:36:31 > 0:36:32Steak here.

0:36:33 > 0:36:36So, this is the raw onion, the garlic, the chervil and the parsley

0:36:36 > 0:36:38- going in at the last minute. - Absolutely, yes.

0:36:38 > 0:36:41And not putting too much. Just...

0:36:41 > 0:36:43- A bit more.- OK.- OK.

0:36:43 > 0:36:47- OK. Little bit more.- Tres bien. - I'll put the potatoes on as well.

0:36:47 > 0:36:53- A bit of your simple jus here. Can we go ahead?- Yep.- A simple jus.

0:36:53 > 0:36:55And so delicious.

0:36:55 > 0:37:00- It's really the essence... - Look at that!- Oh, yeah!

0:37:00 > 0:37:04Raymond, you are an absolute star. A genius.

0:37:04 > 0:37:08No less, huh? No less. From one genius to another.

0:37:08 > 0:37:10You're a genius.

0:37:15 > 0:37:19I'll switch off the gas, and follow me over. Come on over here, Raymond.

0:37:19 > 0:37:23- Right, dive into this, Al. There you go, Raymond.- Look at that.

0:37:23 > 0:37:25Look at that. Dive in.

0:37:25 > 0:37:28- Fantastic.- Yours for 47 quid! - It smells...!

0:37:28 > 0:37:32- LAUGHTER - No, it's superb. Just superb.

0:37:32 > 0:37:34- Steak, perfectly cooked. - Perfect, isn't it?

0:37:34 > 0:37:36I'm going to get the knife and fork ready.

0:37:36 > 0:37:39- It is that traditional French food, really simple.- Exactly.

0:37:39 > 0:37:43- The first thing you learn in cooking at home is pan-frying.- Yes.

0:37:43 > 0:37:47OK, and that, you can do thousands of dishes. Any fish, any meat.

0:37:47 > 0:37:52- ..No, no way!- Ladies first.- If I had to sum that up in one word, superb.

0:37:52 > 0:37:53- Really, really good, isn't it? - Superb.

0:37:53 > 0:37:56You wouldn't think a little bit of water, a touch of butter...

0:37:56 > 0:37:59What you are creating here is an emulsion,

0:37:59 > 0:38:01OK, between the butter, because fat and water don't mix.

0:38:01 > 0:38:06But if you... If the butter is hot, you actually emulsify the water,

0:38:06 > 0:38:09- creating a texture, OK, and a wonderful flavour.- You like it?

0:38:09 > 0:38:12- Mm!- Superb.- Delicious. - You can tell a good garnish

0:38:12 > 0:38:15when you're interested in the garnish more than the meat, you know?

0:38:15 > 0:38:18The garlic's especially good because I'm going to have to go to college

0:38:18 > 0:38:21to learn how to do it properly, but there we go.

0:38:25 > 0:38:27Simple but so tasty.

0:38:27 > 0:38:29Now it's time for those Two Fat Ladies

0:38:29 > 0:38:31to cook for a group of Scouts in the wild.

0:38:31 > 0:38:34Dib, dib, dib. Whatever happened to my woggle?

0:38:35 > 0:38:40I'm going to make a thing called a shooter's sandwich,

0:38:40 > 0:38:46which, in fact, is a hollowed-out loaf stuffed with a great, big thick bit of rump steak

0:38:46 > 0:38:52and delicious field mushrooms that, if you're as lucky we were, you've picked that morning.

0:38:52 > 0:38:56What I'm doing now is, I've taken out most of the crumb

0:38:56 > 0:39:00from the inside of this loaf, and I've cut a bit off,

0:39:00 > 0:39:04and I'm keeping that to put the lid on again afterwards.

0:39:04 > 0:39:09What we want to do is, we want to grill this fine piece of rump.

0:39:09 > 0:39:13You want the pan extremely hot, because you want that char on the outside,

0:39:13 > 0:39:16gives that very nice taste and makes it juicy within.

0:39:16 > 0:39:22Yeah, it's sizzling. Try and get a first-class piece of rump, I'd say.

0:39:22 > 0:39:24Slap that in...

0:39:24 > 0:39:27I should think about...

0:39:27 > 0:39:30a minute on either side.

0:39:31 > 0:39:34It's not very good to season it beforehand.

0:39:34 > 0:39:39- The salt is meant to draw the blood or something.- Yes, it makes it run.

0:39:39 > 0:39:43I think that's all right now. Yes, nice and crisscrossed. You see?

0:39:43 > 0:39:46- Oh, lovely, yes. - I'll plonk it there.

0:39:48 > 0:39:50And then we'll season this well.

0:39:50 > 0:39:54And I'll go and get my mushrooms to do.

0:39:54 > 0:39:57Right, I'll get on with what I'm doing.

0:39:57 > 0:40:00I'm making a dish called muttachar.

0:40:00 > 0:40:04My grandmother, who founded the family fortunes on her back

0:40:04 > 0:40:06by marrying three husbands,

0:40:06 > 0:40:08all of whom died happy and left her all their money,

0:40:08 > 0:40:12married as her second husband a man with a splendid name of Ezekiel Manaziah,

0:40:12 > 0:40:16a very illustrious Sephardic Jewish family from Calcutta.

0:40:16 > 0:40:20And when he went east, his mother sent with him a cook called Fuzdah,

0:40:20 > 0:40:23a black Jew from Cochin.

0:40:23 > 0:40:27Fuzdah was famous in my family mythology for his breakfast eggs,

0:40:27 > 0:40:33and it took me until almost now to find that it was actually called muttachar.

0:40:33 > 0:40:40What I've got here is some onions which are just gilding in the pan.

0:40:40 > 0:40:45And I'm now going to add to them some tomatoes,

0:40:45 > 0:40:47some green chillies,

0:40:47 > 0:40:49chopped,

0:40:49 > 0:40:51and some mango...

0:40:51 > 0:40:57just sliced. You may think that this is not really a camping dish

0:40:57 > 0:41:01but you could use everything out of tins apart from the eggs.

0:41:01 > 0:41:03You could use tinned mangoes if you had to,

0:41:03 > 0:41:05but do try not to have them in syrup.

0:41:05 > 0:41:07Now, the thing with mangoes,

0:41:07 > 0:41:10if you're buying fresh mangoes, you'll never buy them ripe

0:41:10 > 0:41:13except occasionally in the Asian shops or down the market.

0:41:13 > 0:41:16And if you get them non-ripe, the thing to do

0:41:16 > 0:41:20is put them in a paper bag with overripe bananas

0:41:20 > 0:41:24and shut them in a dark cupboard or a drawer and then they'll ripen.

0:41:24 > 0:41:28And now I'm going to add to this some coconut milk and water -

0:41:28 > 0:41:30half and half.

0:41:31 > 0:41:33How do they come about to be white?

0:41:33 > 0:41:37Because when you break open a coconut, it's not like that.

0:41:37 > 0:41:42- It's more watery.- No, it's not the stuff that you find in the coconut.

0:41:42 > 0:41:44Coconut milk is, you grate up the flesh of the coconut.

0:41:44 > 0:41:48- Of course you do.- Then you leave it to soak, and you wring it out.

0:41:48 > 0:41:53You see, look, it's already taking a golden colour from the mangoes.

0:41:53 > 0:41:59And I'm going to add half a teaspoonful each of turmeric,

0:41:59 > 0:42:02paprika...

0:42:02 > 0:42:04ground coriander...

0:42:07 > 0:42:08..and salt.

0:42:08 > 0:42:13And stir that all in... Mmm, smelling good already.

0:42:13 > 0:42:18Now, I've got some curry leaves and what you want to do is,

0:42:18 > 0:42:20you rub them between the palms of your hands...

0:42:20 > 0:42:25just to release the fragrances, the oils.

0:42:25 > 0:42:28And then just scatter them in.

0:42:28 > 0:42:30And some fresh coriander.

0:42:30 > 0:42:33Just tear that in.

0:42:33 > 0:42:36There we are. Now, just turn this down a bit.

0:42:36 > 0:42:40And it's got to simmer for ten minutes to thicken.

0:42:40 > 0:42:45- What are you up to next? - I'm going to stuff my shooter's.

0:42:45 > 0:42:48Three, I think my mushrooms are just about ready.

0:42:48 > 0:42:51I'll tell you what. I never peel the mushrooms.

0:42:51 > 0:42:56I just give them a brush-off or a damp cloth if necessary,

0:42:56 > 0:42:59you know, if there's a bit of muck on them.

0:42:59 > 0:43:05- But the skin, I think, contains most of the flavour, don't you?- Yes.

0:43:05 > 0:43:09Now it's time to start stuffing the loaf.

0:43:09 > 0:43:13We'll get the steak and we'll put it in...

0:43:15 > 0:43:17Now we'll put the mushrooms in one by one...

0:43:19 > 0:43:22Take all the juices you can.

0:43:24 > 0:43:26Look, it's a wonderful sight.

0:43:26 > 0:43:30- Isn't it great?- I'm hungry already.

0:43:30 > 0:43:34Now I'm going to put the lid back.

0:43:34 > 0:43:40But first of all, I'm going to take the bit of crumb in the lid...

0:43:42 > 0:43:48- ..and collect all the remaining juices in the pan. - I'll have that bit.

0:43:48 > 0:43:51- No, you won't. It's delicious. Look, black.- Mmm!

0:43:51 > 0:43:53Pop that in.

0:43:53 > 0:43:58Now we'll put its little lid on again

0:43:58 > 0:44:02and now I'm going to take it away, wrap it up and weight it down well.

0:44:04 > 0:44:08Now I'm going to roll this up.

0:44:08 > 0:44:12I've got a layer of kitchen towel and greaseproof paper.

0:44:12 > 0:44:15They really ought to be wonderful sheets of white blotting paper.

0:44:15 > 0:44:18That's what they used to use.

0:44:18 > 0:44:20But this will do, I reckon.

0:44:20 > 0:44:25Now we take a long piece of string...

0:44:26 > 0:44:30..and secure the two ends.

0:44:30 > 0:44:34Good practice for Christmas.

0:44:34 > 0:44:37I'm rather good at Christmas parcels.

0:44:37 > 0:44:42You can tell you've been taking lessons from the Scouts.

0:44:42 > 0:44:45Now, that's secure enough for that, I think.

0:44:45 > 0:44:48I'll just lean on it a bit.

0:44:50 > 0:44:54Then we get a board, a heavy board.

0:44:54 > 0:44:56Lean on it again.

0:44:56 > 0:44:58And then a really heavy...

0:44:58 > 0:45:03basin...saucepan. This fine object will do.

0:45:03 > 0:45:06And this we're going to leave for about six hours,

0:45:06 > 0:45:10so that it all crushes together and all the juices amalgamate

0:45:10 > 0:45:12and make the whole thing very delicious.

0:45:12 > 0:45:15- Mmm, can't wait to try it.- So, we'll have to wait a few hours for that.

0:45:15 > 0:45:17And what are you up to?

0:45:17 > 0:45:21This has reduced nicely now. Look at that colour.

0:45:21 > 0:45:22Isn't that a good colour?

0:45:22 > 0:45:24Yes, terrific.

0:45:24 > 0:45:26Right, so now all I've got to do,

0:45:26 > 0:45:29I've just got to put the juice of half a lemon in.

0:45:31 > 0:45:35- It's a most extraordinary mixture, isn't it?- Mmm.

0:45:35 > 0:45:38And now here I've got my hard-boiled eggs,

0:45:38 > 0:45:40beautifully boiled, not too hard.

0:45:40 > 0:45:42- Not too hard.- No, no. - I'm against them being too hard.

0:45:42 > 0:45:44Oh, heaven forbid!

0:45:44 > 0:45:47You can break a raw egg into the mixture

0:45:47 > 0:45:49- and poach it in the mixture, if you want.- Yeah.

0:45:49 > 0:45:54- I think that's what they do in Cochin.- I'm glad to hear it!

0:45:54 > 0:45:57But it's not what I'm going to do at Kielder, though!

0:45:57 > 0:46:00- What would you have with it? Rice or something?- You could.

0:46:00 > 0:46:03- Or just really good bread to mop it up. It's a breakfast dish.- I see.

0:46:03 > 0:46:05You have it for breakfast.

0:46:05 > 0:46:07There we are, and once the eggs have warmed through,

0:46:07 > 0:46:09we can serve it up.

0:46:09 > 0:46:11Delicious! Can't wait!

0:46:16 > 0:46:19I love onion soup, don't you?

0:46:19 > 0:46:22And the great advantage of it is that even the seediest,

0:46:22 > 0:46:27most run-down of village shops, you will always find onions.

0:46:27 > 0:46:32This is a very good recipe for using up leftover Stilton.

0:46:32 > 0:46:36And what I've got softening here is some butter,

0:46:36 > 0:46:38and I'm just going to add some onions to it.

0:46:38 > 0:46:40They're perfect to take camping

0:46:40 > 0:46:41because they're terribly portable

0:46:41 > 0:46:44and it doesn't really matter if they get wet.

0:46:44 > 0:46:47And you can just chop them up and make a big pot of onion soup.

0:46:47 > 0:46:52The colour of onion soup is a matter of caramelisation.

0:46:52 > 0:46:56It's really entirely up to you. I don't like dark brown onion soup.

0:46:56 > 0:47:00- But that's just me.- I do.- Well, that's very good, I'm glad for you.

0:47:00 > 0:47:01But you're not getting it today.

0:47:01 > 0:47:06So, the darker you cook your onion, the darker your soup will be.

0:47:06 > 0:47:11Now, I'm going to add some stock. This is stock mixed with beer.

0:47:11 > 0:47:14You can mix it with beer, you can mix it with wine.

0:47:14 > 0:47:17You can leave out the alcohol altogether, if you like.

0:47:17 > 0:47:22But it's actually better with a bit of something, just to give it a bit of oomph.

0:47:22 > 0:47:25And some thyme. Thyme is a lovely herb

0:47:25 > 0:47:28and, again, sort of readily findable.

0:47:28 > 0:47:30Just a bit of thyme.

0:47:30 > 0:47:33Not too much or you'll kill the taste of the onion. And some salt.

0:47:36 > 0:47:39And pepper.

0:47:39 > 0:47:43Well, this'll be yearning for its Stilton in about 15 minutes.

0:47:43 > 0:47:46And in the meantime, Jennifer will show you some dazzling tricks.

0:47:46 > 0:47:51Hey, presto! I'm back to my beloved Italy!

0:47:51 > 0:47:54I'm making a frittata, which is an Italian omelette.

0:47:54 > 0:47:58Very unlike the French omelette which is cooked as quickly as possible.

0:47:58 > 0:48:02This is slow, and it's got a lot of vegetables in it.

0:48:02 > 0:48:04I'm using onions and tomatoes.

0:48:04 > 0:48:06But you can put anything you like in.

0:48:06 > 0:48:11You know, leftover courgettes, aubergines, olives, anchovies...

0:48:11 > 0:48:12Anything you like.

0:48:12 > 0:48:19At the moment what I'm doing is gently frying two pounds of onions.

0:48:19 > 0:48:22You may think that's a lot, but it renders down.

0:48:22 > 0:48:26And then I put some tomatoes in. It takes a long time...

0:48:26 > 0:48:29Those onions take, you know, 10 to 15 minutes to get this soft.

0:48:29 > 0:48:32This is about ready now.

0:48:32 > 0:48:37And I'm going to remove this to a bowl, to cool off a bit.

0:48:39 > 0:48:41I'll just give this a wipe.

0:48:47 > 0:48:49Now we start the egg bit.

0:48:49 > 0:48:52Throw that on the ground, as we have ground.

0:48:54 > 0:48:57Now, I've put about two ounces of butter in.

0:48:58 > 0:49:01And we've got six eggs.

0:49:01 > 0:49:06I'm going to beat them. Just beat them well, but not frothy -

0:49:06 > 0:49:08not like a French omelette.

0:49:08 > 0:49:10Just so that they're very well mixed together.

0:49:12 > 0:49:16Then we want to put in the onions and the tomatoes.

0:49:20 > 0:49:24Two tablespoonfuls of Parmesan cheese.

0:49:24 > 0:49:27Mix it all well together...

0:49:28 > 0:49:32And I'd better just have a taste.

0:49:34 > 0:49:37Yeah, I think that's enough salt and pepper.

0:49:37 > 0:49:40We can always add to it. We can't take it away.

0:49:40 > 0:49:43Get a handful...

0:49:43 > 0:49:45of basil...

0:49:45 > 0:49:48and tear it in.

0:49:48 > 0:49:51Now mix that all together.

0:49:51 > 0:49:54Butter's melted.

0:49:55 > 0:49:59And we want to pour all this into the hot frying pan.

0:50:03 > 0:50:05And we'll just...

0:50:06 > 0:50:09..smooth it out evenly,

0:50:09 > 0:50:13so that it will cook nicely.

0:50:15 > 0:50:19And it'll take about 15 minutes on a very, very low gas.

0:50:19 > 0:50:21I mean, the lower, the better.

0:50:21 > 0:50:23So, you can carry on, cookie.

0:50:23 > 0:50:28My soup's simmering away nicely now, so I'm going to add the Stilton.

0:50:28 > 0:50:31You can use Stilton rind for this, believe me,

0:50:31 > 0:50:33because I didn't believe it when I was told it.

0:50:33 > 0:50:36Grate up your old Stilton rind and put it in.

0:50:36 > 0:50:39But what I've got here is just some grated Stilton.

0:50:39 > 0:50:45And I'm going to put it in and leave it to cook down, melt into the soup.

0:50:45 > 0:50:50I'll put a lid on and leave it for about another 15 minutes,

0:50:50 > 0:50:53while I cook my croutons.

0:50:53 > 0:50:56You can never have too many croutons.

0:50:56 > 0:50:57It's one of those rules of thumb.

0:50:57 > 0:51:00However many croutons you cook, it's never enough.

0:51:00 > 0:51:02- It's like bread sauce!- Absolutely! - Never enough.

0:51:03 > 0:51:05I'll just test the oil.

0:51:05 > 0:51:09There's an earwig. Never mind, it's gone.

0:51:09 > 0:51:11- There's nothing like a little fried earwig!- Pop it in!

0:51:13 > 0:51:17You can put garlic in with your croutons if you want.

0:51:17 > 0:51:19It's bubbling.

0:51:19 > 0:51:24- Yeah, it's meant to bubble. - Yes, it's lovely.- Mmm.

0:51:24 > 0:51:26- It's suddenly got it. - Good for the cold.

0:51:26 > 0:51:29It is, actually. Onions are terribly good for you.

0:51:29 > 0:51:33Culpeper says... Culpeper, in 1640, says,

0:51:33 > 0:51:38"Onions and garlic burn away the fat that grows round the heart."

0:51:38 > 0:51:41- They've always been considered very healthy.- I know.

0:51:41 > 0:51:43But it takes the medical profession that long

0:51:43 > 0:51:44to re-remember things, doesn't it?

0:51:44 > 0:51:49There we are, now those are done. All golden and lovely.

0:51:49 > 0:51:53And now all I have to do is wait for this soup to cook,

0:51:53 > 0:51:55so I think I'll come and bother you.

0:51:55 > 0:52:00No bother at all, my dear! I'm just checking my frittata.

0:52:00 > 0:52:02Mmm.

0:52:02 > 0:52:03Lovely.

0:52:03 > 0:52:06- Do you see? It's turning into a sort of solid cake.- Mmm.

0:52:09 > 0:52:13Still a bit gooey on top. I think I'll grill it for a moment.

0:52:13 > 0:52:15About half a minute should do it.

0:52:17 > 0:52:20It is, of course, absolutely delicious cold,

0:52:20 > 0:52:23just cut into chunks, and that's how it's often eaten in Italy.

0:52:23 > 0:52:26The children are sent to school with a wodge of it,

0:52:26 > 0:52:27and a good bit of bread,

0:52:27 > 0:52:30and also the workmen take it in their little cans.

0:52:30 > 0:52:34I think that's it. There, that's just how it should look.

0:52:34 > 0:52:38- Succulent and bubbly.- Mmm! Perfect!

0:52:39 > 0:52:42SCOUTS CHAT TO ONE ANOTHER

0:52:51 > 0:52:55If you can't face these eggs for breakfast, try them for brunch.

0:52:59 > 0:53:03With a bottle of whisky waters and armed with this,

0:53:03 > 0:53:05and you can travel from John O'Groats to Land's End

0:53:05 > 0:53:07and cock a snook at both.

0:53:11 > 0:53:14A total comfort dish after a long day.

0:53:20 > 0:53:23Excellent any time - hot, cold or lukewarm.

0:53:29 > 0:53:32Plenty of time for other activities while these are cooking.

0:53:39 > 0:53:41May I have the tomato sauce, please?

0:53:45 > 0:53:48This fish is quite nice, actually.

0:53:51 > 0:53:54Ah! Well, you look very splendid in that outfit.

0:53:54 > 0:53:57Very Parisian chic, your headdress.

0:53:57 > 0:54:00I'm trying to cover myself from head to toe

0:54:00 > 0:54:05because of these terrible midges! This is my helmet bag.

0:54:05 > 0:54:07- No?!- Yeah, my helmet bag!

0:54:08 > 0:54:12I hate this camping! I don't understand what you see in it.

0:54:12 > 0:54:13Well, it goes back a long way.

0:54:13 > 0:54:16My grandmother lived in a tent in her drawing room in Little Venice..

0:54:16 > 0:54:19How very sensible of her to put it in a drawing room!

0:54:19 > 0:54:21Yes, she was Irish and very eccentric.

0:54:21 > 0:54:23It was after my grandfather died.

0:54:23 > 0:54:25She was never quite the same again.

0:54:25 > 0:54:29Well, I think one should abandon the midges and retire.

0:54:29 > 0:54:31All right, then. Beddos for dits.

0:54:35 > 0:54:37Now, we're not cooking live in the studio today.

0:54:37 > 0:54:39But instead, we've got some amazing recipes

0:54:39 > 0:54:41from the Saturday Kitchen archives.

0:54:41 > 0:54:43Still to come on today's Best Bites,

0:54:43 > 0:54:45the three Michelin star chef, Clare Smyth,

0:54:45 > 0:54:47takes on Lawrence Keogh

0:54:47 > 0:54:49in the Saturday Kitchen omelette challenge.

0:54:49 > 0:54:52Daniel Galmiche, that great Frenchman, cooks duck confit.

0:54:52 > 0:54:55He honey glazes it and cooks it with puy lentils,

0:54:55 > 0:54:57carrots and fresh chervil.

0:54:57 > 0:55:00And Emilia Fox faced her food heaven or food hell.

0:55:00 > 0:55:01Would she get to eat food heaven -

0:55:01 > 0:55:04potatoes in a classic cottage pie with peas?

0:55:04 > 0:55:06Or food hell - monkfish,

0:55:06 > 0:55:09with my lemongrass and lime leaf monkfish coconut curry

0:55:09 > 0:55:11with Thai jasmine rice?

0:55:11 > 0:55:13Find out what she gets to eat at the end of the show.

0:55:13 > 0:55:15Now, Stuart Gilles took time out

0:55:15 > 0:55:17from opening Gordon Ramsay's Plane Food restaurant

0:55:17 > 0:55:19at Heathrow Terminal 5

0:55:19 > 0:55:22in order to treat us to the world of violet artichokes.

0:55:22 > 0:55:25- What are you cooking?- We're doing a risotto, everyone knows risotto,

0:55:25 > 0:55:28and we're doing a risotto with violet artichokes.

0:55:28 > 0:55:30You see them in markets, don't really know how to prepare,

0:55:30 > 0:55:32so I'll go through with you how to prepare it.

0:55:32 > 0:55:35We use carnaroli rice, we use white wine,

0:55:35 > 0:55:37a vegetable stock made from all this here,

0:55:37 > 0:55:38so it's purely vegetarian.

0:55:38 > 0:55:41And then this little salad, we need to get the risotto on first.

0:55:41 > 0:55:43So I'm going start that with the...

0:55:43 > 0:55:46- Chop the old onions and the garlic. - ..the shallots and garlic.

0:55:46 > 0:55:48I'll prep a little bit of one of these artichokes.

0:55:48 > 0:55:51Like you said, people don't really go for them.

0:55:51 > 0:55:54Italians love them, they're famous in Brittany, of course.

0:55:54 > 0:55:56They grow loads, don't they?

0:55:56 > 0:55:59I think it's just the preparation they don't know what to do with it,

0:55:59 > 0:56:01but it's so easy, all you do is take off those outside leaves

0:56:01 > 0:56:04until you get down to the lighter colour,

0:56:04 > 0:56:06and that's enough, don't peel any more.

0:56:06 > 0:56:08Then we just cut the end off.

0:56:08 > 0:56:11Cut the end off, peel the stalks, and then we're going to shave these.

0:56:11 > 0:56:13Shave it very fine, James.

0:56:13 > 0:56:16We put it in the artichoke just when we finish it.

0:56:16 > 0:56:21In the risotto, not the artichoke my tongue's all over the place!

0:56:21 > 0:56:24So when we do the risotto, we do it in two stages,

0:56:24 > 0:56:26which is what makes it controllable.

0:56:26 > 0:56:28I think a lot of people don't realise you can do that.

0:56:28 > 0:56:30And we cook it in two stages.

0:56:30 > 0:56:33First of all, you sweat the shallots and the garlic

0:56:33 > 0:56:35in olive oil.

0:56:35 > 0:56:38Now, sweat means you cook it without any colour.

0:56:38 > 0:56:40You don't want to brown it or else the garlic goes bitter.

0:56:40 > 0:56:43Then to that, you just add the rice.

0:56:43 > 0:56:44Now, this rice is quite important,

0:56:44 > 0:56:47cos there's three types of rice you can cook risottos with.

0:56:47 > 0:56:51When I lived in Italy, in Rome, we used arborio rice.

0:56:51 > 0:56:54You also get, er...vianano and carnaroli.

0:56:54 > 0:56:58Carnaroli is the kindest, it's very forgiving,

0:56:58 > 0:57:00cos it's a slightly longer grain, not as fat.

0:57:00 > 0:57:01We use that in a lot of restaurants

0:57:01 > 0:57:03because it's more gentle and you can pre-cook it.

0:57:03 > 0:57:06This is kind of like the pasta of the north of Italy,

0:57:06 > 0:57:08because they use loads of it up north.

0:57:08 > 0:57:11So we've got our base in there, which is our rice...

0:57:11 > 0:57:13- There's your wine. - ..salt, a pinch of salt,

0:57:13 > 0:57:15- shallot and garlic.- Yeah.

0:57:15 > 0:57:18Now to that, we just add a little bit of white wine.

0:57:18 > 0:57:22Like so. You've got to have white wine in risotto.

0:57:22 > 0:57:26- Its sharpness does help, doesn't it? - The acidity just cuts through

0:57:26 > 0:57:29- the butter and the cheese at the end to keep it light.- Yeah.

0:57:29 > 0:57:31Otherwise it's too heavy and you just can't eat a whole portion.

0:57:31 > 0:57:35So the wine evaporates pretty instantly.

0:57:35 > 0:57:37- So you've got the artichoke there, James?- Yeah.

0:57:37 > 0:57:39You see how easy they are, just to peel down.

0:57:39 > 0:57:43And also with... I mean, the larger globe artichokes,

0:57:43 > 0:57:46what you need to do is kind of rub a little bit of oil

0:57:46 > 0:57:48or maybe some lemon juice on your hands,

0:57:48 > 0:57:51- because they can stain your hands. - They do stain,

0:57:51 > 0:57:53- and also you find your hands taste disgusting after.- Yeah.

0:57:53 > 0:57:56- That's why he's given it to me to do, you see?- Yeah, so...

0:57:56 > 0:57:59Yeah, I've got other things to do later, you can deal with that.

0:57:59 > 0:58:01I'm not surprised other things to do,

0:58:01 > 0:58:04what is it, about a month away from opening, Terminal 5?

0:58:04 > 0:58:08Terminal 5, yeah, actually 27th March, the first flight goes,

0:58:08 > 0:58:124am, so if you're around, I'll make you a bacon sandwich.

0:58:12 > 0:58:13You'll be in the kitchen.

0:58:13 > 0:58:16But you're cooking... Is it all-day dining, is it that kind of stuff?

0:58:16 > 0:58:19It is, 6am to 9pm we run it.

0:58:19 > 0:58:21But very different to what you're normally used to,

0:58:21 > 0:58:24cos people are just sat there and enjoying their meal,

0:58:24 > 0:58:27now they're in quite of a rush, so the food's got to be different.

0:58:27 > 0:58:29Yeah, the food has just got to be deliverable quick,

0:58:29 > 0:58:32because people have only got 20 to 30 minutes, that's it.

0:58:32 > 0:58:33So it's got to be fast.

0:58:33 > 0:58:35Now, with this risotto, all we do is we cook this as a base

0:58:35 > 0:58:38- with one and a half litres of stock to a kilo of rice.- Yeah.

0:58:38 > 0:58:42- And once that's all absorbed, you put it off and cool it down.- OK.

0:58:42 > 0:58:44That's the first stage, just let it go cold.

0:58:44 > 0:58:46This is where people can do it in the morning.

0:58:46 > 0:58:47They can do it ahead, yeah.

0:58:47 > 0:58:49And the rice is only half cooked at this stage,

0:58:49 > 0:58:51so then what you do is before your dinner party

0:58:51 > 0:58:53or your little Valentine's dinner...

0:58:53 > 0:58:55The stock that you've got in here,

0:58:55 > 0:58:57you could actually let it go cold and freeze it.

0:58:57 > 0:58:59What you do with the stock is, you take the vegetables,

0:58:59 > 0:59:02cook them in some olive oil, sweat them for about ten minutes.

0:59:02 > 0:59:06Then you add water, bring it to the boil and only cook for ten minutes.

0:59:06 > 0:59:08And you've got in here leeks, celery, onions,

0:59:08 > 0:59:11celeriac, fennel, a bit of carrot, some fresh herbs.

0:59:11 > 0:59:14Exactly, and you just cook it ten minutes,

0:59:14 > 0:59:16because otherwise it tastes stewed, James.

0:59:16 > 0:59:17So you only do ten minutes,

0:59:17 > 0:59:21and then you leave it to cool down with the vegetables inside.

0:59:21 > 0:59:23And then you strain it 24 hours later.

0:59:23 > 0:59:26And that way, you get a really light, fragrant stock.

0:59:26 > 0:59:30- It's so easy to make, it really takes literally ten minutes to make.- OK.

0:59:30 > 0:59:32So the stock goes back into the pan now to finish,

0:59:32 > 0:59:35- and it takes about four minutes to finish this risotto now.- OK.

0:59:35 > 0:59:38Which is perfect, because you still get the bite of the rice,

0:59:38 > 0:59:41and you still get the thickness from the starch.

0:59:41 > 0:59:44This bit I'm giving you to do, so these are the artichokes.

0:59:44 > 0:59:45You see how simple they are,

0:59:45 > 0:59:48all that is is peeled and the leaves stripped off.

0:59:48 > 0:59:51- Now, can you get a bigger mandolin for next time?- Yeah!

0:59:51 > 0:59:53Now, watch your fingers if you're doing this at home.

0:59:53 > 0:59:56Yeah, it's incredibly sharp, what you don't want to do is cut yourself.

0:59:56 > 0:59:58Just open that a little bit, James.

0:59:58 > 1:00:01Just open that a little bit more for me.

1:00:01 > 1:00:05- Don't do it while I'm still doing that. There you go.- Yeah, like that.

1:00:05 > 1:00:08- OK, so we add the artichokes at this stage.- Yeah.

1:00:08 > 1:00:10And we haven't cooked these, these are raw,

1:00:10 > 1:00:12and the beauty of doing it like this

1:00:12 > 1:00:15is that you get the pure flavour of the artichoke

1:00:15 > 1:00:17into the risotto.

1:00:17 > 1:00:20- Ever tried artichokes like this or not?- No.

1:00:20 > 1:00:22Never, cos there are two main types, isn't there?

1:00:22 > 1:00:25There's the Jerusalem artichoke, which is the root,

1:00:25 > 1:00:27not the same plant, but the root.

1:00:27 > 1:00:30And you've got the globe artichoke, so treat them very differently.

1:00:30 > 1:00:33They're very much a winter vegetable, that Jerusalem artichoke.

1:00:33 > 1:00:35These ones here, because they're very tender,

1:00:35 > 1:00:36you can just shave them

1:00:36 > 1:00:39and put them in lemon juice and they cook instantly.

1:00:39 > 1:00:41They've got a lovely bite but you don't lose any flavour,

1:00:41 > 1:00:43- like you do sometimes in the water. - Yeah.

1:00:43 > 1:00:47- So we're just going to let that absorb that final stock, James.- Yeah.

1:00:47 > 1:00:50And as that's cooking, all the artichoke just starts

1:00:50 > 1:00:52to flavour the whole stock, so it's very pure.

1:00:52 > 1:00:54- I'm concentrating. - OK, stop, that's enough.

1:00:54 > 1:00:57I'm scared! I'm scared of what it might cost me!

1:00:57 > 1:01:00- There you go, right.- Every one of your fingers is worth £1 million.

1:01:00 > 1:01:03Just show me, five fingers up.

1:01:03 > 1:01:06Now the rest of the artichoke here, straight into a bowl there,

1:01:06 > 1:01:08and just put some lemon juice, James, please.

1:01:08 > 1:01:11- This stops it from going brown. - Yeah.- Lemon juice.

1:01:11 > 1:01:14Because it instantly goes black, you see, it oxidises in the air.

1:01:14 > 1:01:16- Yeah.- So we add a little bit of lemon juice,

1:01:16 > 1:01:18salt and pepper to the artichoke.

1:01:18 > 1:01:21We've got a little dressing here, just olive oil?

1:01:21 > 1:01:22Just olive oil, incredibly simple.

1:01:22 > 1:01:24- Olive oil and lemon juice, that's it.- Yeah.

1:01:24 > 1:01:26So that just goes straight on the top.

1:01:26 > 1:01:30And then, if you can just pick some of the curly on the salad, James.

1:01:30 > 1:01:32Yeah, I know, when I come on here,

1:01:32 > 1:01:35- I always make you earn your money, don't I?- I know you do, yeah!

1:01:35 > 1:01:37You're using the central hearts of the curly,

1:01:37 > 1:01:39because the rest of it is quite bitter.

1:01:39 > 1:01:42Just the yellow, because the rest of it is very bitter.

1:01:42 > 1:01:44- Right, nearly there, I suppose. - Almost there, I think.- Yeah.

1:01:44 > 1:01:46The salad straight into the bowl.

1:01:46 > 1:01:48- Just toss that around with the artichoke.- I'll do that.

1:01:48 > 1:01:51- That's just going to finish the risotto.- Yeah.

1:01:51 > 1:01:54- The risotto is about a minute and a half away.- It is fantastic, isn't it?

1:01:54 > 1:01:58Just lemon juice and artichokes like this, just nicely shaved.

1:01:58 > 1:02:00- It's really nice. - It's really that simple.

1:02:00 > 1:02:04And you know, the artichokes are incredibly good value, James,

1:02:04 > 1:02:08because everyone thinks you waste the whole thing, but you don't.

1:02:08 > 1:02:12How long can you keep the rice cold, once you've done the first stage?

1:02:12 > 1:02:14Oh, you can put it in the fridge, you can hold it a day.

1:02:14 > 1:02:17And then you bring it back as long as you only cook it halfway,

1:02:17 > 1:02:19it's really quite forgiving.

1:02:19 > 1:02:23It doesn't get too hard when you bring it out of the fridge again?

1:02:23 > 1:02:28No, you just add the same stock it just comes back, just perfect.

1:02:28 > 1:02:30- Mascarpone?- So a big spoon of mascarpone, please.

1:02:30 > 1:02:34- A bit more?- That's it. A touch more. - A touch more.- Thank you.

1:02:34 > 1:02:36And some butter and cheese, and we're almost there.

1:02:36 > 1:02:39- There you go.- Butter there...

1:02:39 > 1:02:41- Cheese can go in? - Cheese straight in, James.

1:02:41 > 1:02:43- There you go. - Do you have a plate for this?

1:02:43 > 1:02:45- Yeah, I'll bring the parsley. - Thank you.

1:02:45 > 1:02:48Parsley as well, just to finish with colour.

1:02:48 > 1:02:52- And serve it up when you're ready. - So the other thing with risotto is...

1:02:52 > 1:02:57It's very important with risotto... obviously it thickens as it cools.

1:02:57 > 1:02:59So, if you can't toss it in a pan, it's too thick.

1:02:59 > 1:03:01The texture's really important?

1:03:01 > 1:03:04Very important and it should... All right, James?

1:03:04 > 1:03:06- Are you wearing half of this? - Go on.

1:03:06 > 1:03:09Get in there, son!

1:03:09 > 1:03:12I'll get my own back when you do the omelette! Go on then!

1:03:12 > 1:03:14It should never be sauce and rice.

1:03:14 > 1:03:17It should always be a smooth emulsion.

1:03:17 > 1:03:19There you go.

1:03:19 > 1:03:20Just turn it onto the plate.

1:03:20 > 1:03:22Could you pop the salad on top?

1:03:22 > 1:03:24There you go.

1:03:26 > 1:03:27Like that?

1:03:27 > 1:03:31Stuart, remind us what that dish is again?

1:03:31 > 1:03:32Mm, I'm eating it!

1:03:32 > 1:03:37So, it's a risotto of the baby violet artichoke with a curly endive salad.

1:03:37 > 1:03:38Coming to Terminal 5!

1:03:44 > 1:03:47There you go! There you go!

1:03:47 > 1:03:48It beats airline food anyway!

1:03:48 > 1:03:51- Come on, have a seat over here. - Coming to an airport near you soon!

1:03:51 > 1:03:55Exactly. Dive in. Tell me what you think.

1:03:55 > 1:03:57Oh, my God!

1:03:57 > 1:03:59That looks lovely. Straight in!

1:03:59 > 1:04:01A pity you've got no squid on it, isn't it?

1:04:01 > 1:04:04It's nice with a bit of squid.

1:04:04 > 1:04:07- First time you try it out. Tell us what you think.- Risotto marinara.

1:04:07 > 1:04:09It's beautiful. Sorry!

1:04:09 > 1:04:12Yeah? Dive in, Cyrus. Artichokes are fantastic, aren't they?

1:04:12 > 1:04:15Yeah, and I can't believe you cooked that so quickly.

1:04:15 > 1:04:19I'm so glad I'm taping this so I can go at slow speed.

1:04:19 > 1:04:20- It's really doable.- Yeah.

1:04:20 > 1:04:23You're right, if you shave the artichoke at the last minute,

1:04:23 > 1:04:25it holds the flavour really nicely.

1:04:25 > 1:04:27And they put the flavour in the risotto.

1:04:27 > 1:04:31- They're lovely and crunchy as well. - Cyrus?

1:04:31 > 1:04:35- It tastes very sweet.- I never thought you could do that with baby...

1:04:35 > 1:04:39I mean, the little purple artichokes like that. It's fantastic.

1:04:39 > 1:04:42But, on the salad, I didn't know we could eat them raw.

1:04:42 > 1:04:44That is not part of Indian cuisine.

1:04:44 > 1:04:47But we did cook a lot of artichokes back in India

1:04:47 > 1:04:49and never could eat them raw.

1:04:49 > 1:04:50Not like that. It's fantastic.

1:04:55 > 1:04:59When it comes to the Saturday Kitchen omelette challenge,

1:04:59 > 1:05:01all I ask is for an edible omelette.

1:05:01 > 1:05:04So, when Claire Smith, with her three Michelin stars,

1:05:04 > 1:05:08came pan to pan with Lawrence Keogh, surely they'd be cooked?

1:05:08 > 1:05:12Let's get down to business. All the chefs on the show battle it out against the clock

1:05:12 > 1:05:14to test how fast can they make a three egg omelette.

1:05:14 > 1:05:19That's all we ask them to do. Lawrence, number four on the board. I'm sure you can go quicker.

1:05:19 > 1:05:22- I'm handicapped today, though. - It's self-inflicted.

1:05:22 > 1:05:26Clare, still a respectable time, 23-odd seconds down at the bottom.

1:05:26 > 1:05:29Still on the left-hand side where you want to be.

1:05:29 > 1:05:32- Can you give me a hand?- Right, that's cheating.- Is that allowed?

1:05:32 > 1:05:35- Go on, that's fine. - Usual rules apply...

1:05:35 > 1:05:37- You crack one. - Are you ready?

1:05:37 > 1:05:40A three-egg omelette cooked as fast as you can.

1:05:40 > 1:05:42Three... Put your hands away.

1:05:42 > 1:05:43Three, two, one, go!

1:05:48 > 1:05:51- I don't suppose you get to make omelettes much?- Not so much.

1:05:56 > 1:05:58Oh, my God!

1:05:59 > 1:06:00This is so violent.

1:06:00 > 1:06:02GONG

1:06:04 > 1:06:06- Pretty good. Pretty good. - Wow!

1:06:06 > 1:06:08My assistant here.

1:06:08 > 1:06:10- Cheat! - Is that allowed?

1:06:10 > 1:06:13- There's going to be a stewards' inquiry.- Do people watch this in HD?

1:06:13 > 1:06:17If not, they'll be switching over if they do. Look at this!

1:06:17 > 1:06:18It's folded, chef.

1:06:20 > 1:06:22- Clare. - Half of it's still in the pan.

1:06:22 > 1:06:25LAUGHTER

1:06:25 > 1:06:27Oh, no!

1:06:29 > 1:06:30I had to tip it.

1:06:30 > 1:06:32Get the toast on!

1:06:32 > 1:06:34- I think I'll leave.- Clare...

1:06:39 > 1:06:43It was incredibly quick and you can see why.

1:06:43 > 1:06:46You did it in 18.6 seconds.

1:06:46 > 1:06:49However, that's going to go back to your kitchen

1:06:49 > 1:06:51and put in the restaurant.

1:06:51 > 1:06:52Lawrence...

1:06:52 > 1:06:53And Amanda.

1:06:58 > 1:07:00You won't allow it. I always get disqualified.

1:07:00 > 1:07:04- I'm going to allow this one. - Are you?- And it was quick.- Yeah?

1:07:04 > 1:07:06However...

1:07:06 > 1:07:11It was not as quick as your last time. 17.88 seconds.

1:07:11 > 1:07:13So, close. There you go. Even with one hand!

1:07:18 > 1:07:21There was no way I was letting him have a helping hand,

1:07:21 > 1:07:22even if he did cut his finger.

1:07:22 > 1:07:25If you're looking for something to do with duck this weekend,

1:07:25 > 1:07:28there's nothing tastier than this duck confit recipe

1:07:28 > 1:07:30from the great Frenchman, Daniel Galmiche.

1:07:30 > 1:07:32So, welcome back.

1:07:32 > 1:07:35The dish is sort of a brasserie classic, isn't it?

1:07:35 > 1:07:38Yeah, it's out of my book actually.

1:07:38 > 1:07:40- Get that one in!- Yes, I need to.

1:07:40 > 1:07:42Have you got a book out?

1:07:42 > 1:07:48- Yeah, he's got a book out. - French Brasserie Cookbook, actually. Very nice too.

1:07:48 > 1:07:52So it's home/brasserie because a lot of people do it at home as well.

1:07:52 > 1:07:55- Right.- So, I really like that and think it's really nice.

1:07:55 > 1:07:57You want me to do... There's carrot there.

1:07:57 > 1:08:01So, I'm going to marinate the legs.

1:08:01 > 1:08:04This sort of confit, you can confit most meats

1:08:04 > 1:08:07but the traditional one would be duck.

1:08:07 > 1:08:11Duck, and you can do pork as well.

1:08:11 > 1:08:14But the key is the salting. You don't measure the salt, do you?

1:08:14 > 1:08:15No, I don't.

1:08:15 > 1:08:19I just sprinkle and when it's covered on the surface I'm happy.

1:08:19 > 1:08:21But you're using sea salt and not table salt.

1:08:21 > 1:08:24Yeah, I prefer that actually. But you can use both.

1:08:24 > 1:08:27But, a measure, if you're doing a bit,

1:08:27 > 1:08:31- is about 50 grams of salt per kilo, yeah?- That's right, yes.

1:08:31 > 1:08:36- So you'd measure the...- Otherwise, I'm sure you've had that before, it would be too salty.

1:08:36 > 1:08:39So I press it down a little bit so it's going to...

1:08:39 > 1:08:42You've got a garlic clove on each?

1:08:42 > 1:08:46- On each one and a little bit of thyme and the salt.- OK.

1:08:46 > 1:08:49And how long would you salt that for then?

1:08:49 > 1:08:51You can leave it overnight if you want or,

1:08:51 > 1:08:54if you're short of time, three to four hours is fine.

1:08:54 > 1:08:55Sounds good.

1:08:55 > 1:08:59- Daniel, are they British or French duck legs you're using?- Sorry?

1:08:59 > 1:09:03- Are they British or French duck legs?- That's Barbary duck.- Cool.

1:09:03 > 1:09:08Barbary duck. If you are doing pork, what pork could you use?

1:09:08 > 1:09:12- A lot of people do belly pork. - Yes, pork belly. Yes.

1:09:12 > 1:09:15It's nice because it's a bit fatty as well.

1:09:15 > 1:09:19So, that's what we've done now. We're going to rinse it...

1:09:19 > 1:09:23A little bit to take the excess of salt.

1:09:23 > 1:09:29- It changes colour as well now because it starts curing a little bit.- Yeah.

1:09:30 > 1:09:35I thought confit was when it has been packed in its own fat?

1:09:35 > 1:09:39Is the process of salting it and then cooking it in fat.

1:09:39 > 1:09:42The salt bit is the first.

1:09:42 > 1:09:44That's the whole process.

1:09:44 > 1:09:48- Oh, so we've not got to that yet? - Ahead of the game there!

1:09:48 > 1:09:51I thought I didn't really know what confiting was,

1:09:51 > 1:09:55- but it turns out I do. - OK?- Yeah.- Here we go!

1:09:55 > 1:09:59So, you've dried off the legs, washed the salt off...

1:09:59 > 1:10:03Washed the salt off, dried the legs, it goes in the pan there.

1:10:08 > 1:10:12- And you want that straight away.- I'm going to pour the fat straight away.

1:10:12 > 1:10:15It may appear a lot of duck fat - or goose fat, you can get now -

1:10:15 > 1:10:17- but you can reuse it all. - Yes, absolutely.

1:10:17 > 1:10:19How many times can you reuse that?

1:10:19 > 1:10:24Make sure it's covered nicely and you can cook all on the top

1:10:24 > 1:10:25or in the oven.

1:10:25 > 1:10:3080 degrees, three to four hours in your oven or simmer on the top for three to four hours.

1:10:30 > 1:10:32The way you'd do this is cook it, leave it to cool

1:10:32 > 1:10:35and that's the process...

1:10:35 > 1:10:37Yes, they could very gently for a long time.

1:10:37 > 1:10:40But in terms of leaving it in the fridge,

1:10:40 > 1:10:45- it can sit in the fridge for weeks. - You can leave it in fat for days. Weeks actually.- Yes.

1:10:45 > 1:10:51- And then reusing the fat? Five or six times?- Yes, absolutely.

1:10:51 > 1:10:54- So that's the result we've got there. - Right.

1:10:56 > 1:10:59These are very delicate. These have been in fat.

1:10:59 > 1:11:01You gently cook these for three hours?

1:11:01 > 1:11:05Yes. After, you can let them cool while you cook your lentils.

1:11:05 > 1:11:07Right, I know you want to get the lentils on.

1:11:07 > 1:11:11Yes, the lentils are going to go. Puy lentils.

1:11:11 > 1:11:16The Puy lentils cook very quickly. There's no need to soak those.

1:11:16 > 1:11:20- No. You don't need any more to soak. - Yes.- Well cover with water.

1:11:20 > 1:11:26- And you want these in as well?- Yes. - Carrots.- A little bit of carrots.

1:11:26 > 1:11:29- Like that.- A touch of garlic there.

1:11:29 > 1:11:34We are going to do a smaller bouquet garni with some...string?

1:11:35 > 1:11:37There you go.

1:11:38 > 1:11:41- Just tie it a bit. - The garlic's gone in there as well.

1:11:41 > 1:11:44You could use red lentils if you wanted.

1:11:44 > 1:11:48- They both cook in a similar sort of time.- You could.

1:11:48 > 1:11:51The flavour is really different.

1:11:51 > 1:11:55- They've got a really nice nuttiness to them, haven't they? - These ones? Yes.

1:11:55 > 1:11:58Different brasserie dishes come from different areas of France.

1:11:58 > 1:12:01- Where would you look at this one?- More south-west.

1:12:01 > 1:12:04- South-west?- Yes, we call it Gascony a little bit.

1:12:04 > 1:12:08Because the book that you've done is literally all about this, isn't it?

1:12:08 > 1:12:13Yes, and between home dishes and brasserie dishes

1:12:13 > 1:12:15and lighten the dishes a little bit.

1:12:15 > 1:12:17OK.

1:12:17 > 1:12:23- So, you cook those lentils for how long?- About 12 to 14 minutes.

1:12:23 > 1:12:28We've got some on there. This duck...the way you prepare it

1:12:28 > 1:12:30after this is quite interesting.

1:12:30 > 1:12:34Yes, so the duck has been confit. We've done it overnight.

1:12:34 > 1:12:35After that, confit.

1:12:35 > 1:12:41After that, I roast it and brush it a little bit with honey

1:12:41 > 1:12:46to give a really nice colour, tastiness and crunchiness on the skin.

1:12:46 > 1:12:48You'll really love that.

1:12:48 > 1:12:51You'll pan fry this rather than roast it in the oven?

1:12:51 > 1:12:52That's correct.

1:12:52 > 1:12:56If it is allowed to cool down, you would then flash it through the oven?

1:12:56 > 1:12:59You can and even on the grill you can do that.

1:12:59 > 1:13:01- Right.- Pick it out.

1:13:01 > 1:13:04It's quite delicate now.

1:13:04 > 1:13:08- Your cooking at The Vineyard, which is Stockcross.- Yes.

1:13:08 > 1:13:12- The Newbury area.- Yes, it's a type of chateau, a lovely small...

1:13:12 > 1:13:14But as well as its food,

1:13:14 > 1:13:17it's got a direct relation with wine as well, hasn't it?

1:13:17 > 1:13:22That's the reason it's called The Vineyard and actually we are doing a big refurbishment

1:13:22 > 1:13:26to really show the connection with our wine in California.

1:13:26 > 1:13:31- Particularly the cellars. You've got an amazing wine list there. - Fantastic.

1:13:31 > 1:13:35Talking about that, we're going to do a massive vault and a walk-in cellar.

1:13:35 > 1:13:40Ultramodern with glass. You can see completely the whole cellar underneath. It will be brilliant.

1:13:40 > 1:13:42So, we're brushing a little bit on the top.

1:13:42 > 1:13:48- A nice glaze with honey like this. - I'll move this out of the way.

1:13:50 > 1:13:54We're going to caramelise. You don't need to add anything else.

1:13:54 > 1:13:56- It's delicate because it's still warm?- Yes.

1:13:59 > 1:14:02Skin down, very gently because it's quite fragile.

1:14:03 > 1:14:05And you leave it to caramelise.

1:14:05 > 1:14:07I know you want to finish off these.

1:14:07 > 1:14:11So, out of these comes the garlic, the shallot and the bouquet garni.

1:14:11 > 1:14:13I know you want to finish those off.

1:14:13 > 1:14:17- The dressing is done. That's got some plain olive oil.- Yes.

1:14:17 > 1:14:22Plain olive oil, some mustard and vinegar in there.

1:14:22 > 1:14:26And I'm going to use a little bit of that lovely, tasty...

1:14:26 > 1:14:30add that to the dressing.

1:14:30 > 1:14:35- It's going to have a nice flavour of the lentils.- Do you want a sieve?

1:14:35 > 1:14:39- Yes, please.- To get the liquor off. I'll pass that.

1:14:39 > 1:14:41A little bit of chopped...

1:14:41 > 1:14:45- This is more of a salad you're looking at with this one.- Correct.

1:14:45 > 1:14:50That's why we do a dressing like this with chervil, a herb, as you know.

1:14:50 > 1:14:53- I use it quite a lot. - The French use it quite a lot.

1:14:53 > 1:14:57It's quite easy to get hold of in France. I don't understand why it's not here.

1:14:57 > 1:15:02I know, and I use it because it's such a great herb and it's very difficult to get here.

1:15:02 > 1:15:05- It's got a little faint aniseed flavour.- Yes, beautiful.

1:15:05 > 1:15:09- It goes very well with that. - And great with fish.- It's true.

1:15:09 > 1:15:12- So you want me to dress these lentils.- Yes, like that.

1:15:12 > 1:15:16Salt and pepper. You don't season stuff till the end?

1:15:16 > 1:15:20Because we've got mustard which is already quite strong and powerful.

1:15:22 > 1:15:26Those lentils will be absorbing the vinaigrette, Daniel, won't they?

1:15:26 > 1:15:28Yes, they will. And it will keep it loose.

1:15:28 > 1:15:32- It's almost a dressing and salad because of that.- Very nice.

1:15:32 > 1:15:36A little bit more of that in. That should be there for you.

1:15:37 > 1:15:41That will colour quite quickly because of the honey.

1:15:41 > 1:15:42Very quickly, yeah.

1:15:42 > 1:15:45A lovely smell!

1:15:45 > 1:15:48Do you want one of these?

1:15:50 > 1:15:52Voila! Beautiful!

1:15:52 > 1:15:56- There you go. - Nice colour. Perfect!

1:15:56 > 1:15:57Put the lentils on a plate.

1:16:03 > 1:16:07It's really just... get the nice colours in the pan.

1:16:07 > 1:16:09It's better doing it that way than in the oven, isn't it?

1:16:09 > 1:16:13I prefer. Look at the colour.

1:16:13 > 1:16:18The only difference is, if you're doing a dinner party, it's quite delicate because of the meat.

1:16:22 > 1:16:25- And that's it really.- Happy with that?- I'm happy with that.

1:16:25 > 1:16:27Tell us what it is again.

1:16:27 > 1:16:31It's a confit duck leg brushed with honey and glaze

1:16:31 > 1:16:34served with lentil with a bit of French dressing. Very simple.

1:16:34 > 1:16:36Simple as that!

1:16:41 > 1:16:44There you go. That looks so simple and delicious.

1:16:44 > 1:16:45I know this will taste...

1:16:45 > 1:16:50- I'm very excited. - How great is this? There you go. Dive into that one!

1:16:50 > 1:16:55The idea being the confit makes the leg so soft. It's not the salt.

1:16:55 > 1:16:59- It's almost... yeah.- It's not the salting.- It falls off the bone.

1:17:00 > 1:17:03I'm glad I did that on television!

1:17:03 > 1:17:06It almost lept onto my fork. It was that soft.

1:17:06 > 1:17:09That's amazing. Wow! Delicious.

1:17:09 > 1:17:13- That lentil is a nice salad to go with it. You could have that cold as well?- You could.

1:17:13 > 1:17:16The crispiness with the honey gives something extra.

1:17:21 > 1:17:23That honey glaze was delicious.

1:17:23 > 1:17:27In a role in Silent Witness, Emilia Fox is in control.

1:17:27 > 1:17:30But she had no say on whether she got Food Heaven or Food Hell.

1:17:30 > 1:17:32Let's see what she got.

1:17:32 > 1:17:35Everyone here has made their mind up.

1:17:35 > 1:17:38To remind you, Emilia, Food Heaven would be these fellows here,

1:17:38 > 1:17:42baked potato turned into another one of your favourite things, the cottage pie.

1:17:42 > 1:17:45Yep. Do I have to cook it? I'm a bit worried.

1:17:45 > 1:17:49- I'm in front of all this! - Yes, this is an oven.

1:17:49 > 1:17:52These are pans. Alternatively, it could be over here.

1:17:52 > 1:17:54We've got a huge piece of monkfish here.

1:17:54 > 1:17:59It could be transformed into a curry with a little kick.

1:17:59 > 1:18:03It's great for this time of year with some simple jasmine rice

1:18:03 > 1:18:06infused with lemongrass. How do you think these lot decided?

1:18:06 > 1:18:10Ignore what everybody at home wanted. How do you think these lot decided?

1:18:10 > 1:18:13I've got a feeling it will be the monkfish just for comedy value.

1:18:13 > 1:18:18- Is that right?- You'd be right as well. It is, I'm afraid.

1:18:18 > 1:18:22Lose the old beef. They've gone for the monkfish.

1:18:22 > 1:18:26We'll lose this out of the way. Now, what are we going to do?

1:18:26 > 1:18:29This dish is cooked from start to finish in real time.

1:18:29 > 1:18:31We'll get the boys here to chop up.

1:18:31 > 1:18:36Over here we've got these little Thai shallots, some garlic, a little bit of chilli.

1:18:36 > 1:18:40We've got some ginger which I want peeled and grated, please, boys.

1:18:40 > 1:18:44And chop the chestnuts all ready so it's all ready to rock'n'roll.

1:18:44 > 1:18:46A little bit of coconut milk, I'll grab.

1:18:46 > 1:18:49What am I doing? I'm just in the way in the kitchen here.

1:18:49 > 1:18:53- Don't worry, you can wash up afterwards.- OK. I'm good at that.

1:18:53 > 1:18:56- There you go.- I can eat a baked potato here at the back.

1:18:56 > 1:19:01- You could do. No, you've got to help me now.- OK.

1:19:01 > 1:19:04Over here we've got the coconut milk which we will warm up.

1:19:04 > 1:19:06I'm purely doing this for speed.

1:19:06 > 1:19:08You've honestly got more time at home.

1:19:08 > 1:19:13This can take a bit longer to cook once it is in a pan. Our monkfish.

1:19:13 > 1:19:16We need to get our monkfish. 60 percent waste on a monkfish.

1:19:16 > 1:19:20- A huge head.- It's so useless. - It's useless? It's not useless.

1:19:20 > 1:19:24It is a delicious fish. Absolutely delicious.

1:19:24 > 1:19:29They used to use this as scampi way back until Nathan and them lot

1:19:29 > 1:19:32decided it was an amazing fish to use.

1:19:32 > 1:19:36- Now it has become more expensive than cod.- Very expensive.

1:19:36 > 1:19:37But they used to give it away.

1:19:37 > 1:19:42It's called an angler fish so you've got two fillets on it but a massive great head.

1:19:42 > 1:19:45The head is huge with huge teeth.

1:19:45 > 1:19:47You're not making it sound very appealing.

1:19:47 > 1:19:50Head's gone now, but all we do is take this off.

1:19:50 > 1:19:54The great thing about monkfish is that it's just got that central bone.

1:19:54 > 1:19:57- There are no other bones.- Useless!- That bit is, yes.

1:19:57 > 1:20:02But we take the membrane off here. Just insert your finger underneath.

1:20:02 > 1:20:05You need to remove this membrane otherwise it toughens up

1:20:05 > 1:20:06the minute I cook it.

1:20:06 > 1:20:09It's quite tough already though, isn't it, monkfish?

1:20:09 > 1:20:14This won't be, no. The way that you do this, it's delicious, all right?

1:20:14 > 1:20:18Could you not make lovely fish stew with all the bones?

1:20:18 > 1:20:22You can do. If you want them, you can pick them out afterwards!

1:20:24 > 1:20:27You could do. You could freeze them if you've got enough.

1:20:27 > 1:20:29The idea is to make plenty of it.

1:20:29 > 1:20:32But we're just going to cut these up into nuggets.

1:20:32 > 1:20:35This is where it's brilliant this fish.

1:20:35 > 1:20:39You can deep fry it, saute it, chargrill it, a bit like meat.

1:20:39 > 1:20:42Yes, you can use the baby tails as well sometimes.

1:20:42 > 1:20:45But when they catch them, they're not disposed to catch them...

1:20:45 > 1:20:47I think it's a bi-catch really.

1:20:47 > 1:20:50You catch them and you might as well use them.

1:20:50 > 1:20:55- Is that meant to be stirred or something.- No, that can just be left.

1:20:55 > 1:20:57If you want to stir, Emilia, I'll give you a spoon.

1:20:57 > 1:21:01- If it makes you feel happy. - Thanks. Better with props.

1:21:01 > 1:21:03A really hot wok now. A little bit of oil.

1:21:03 > 1:21:07We'll pop our monkfish straight in this really hot wok.

1:21:07 > 1:21:10You need to get a bit of colour in there, that's the key to this.

1:21:10 > 1:21:12- Colour?- Colour.

1:21:12 > 1:21:14Make sure it's nicely coloured.

1:21:14 > 1:21:17Get that really, really hot in a bit of oil.

1:21:17 > 1:21:21Not too much because you don't want to make the stew greasy.

1:21:21 > 1:21:25Just take a bit of oil. Then, take some of this.

1:21:25 > 1:21:27This is sweet basil.

1:21:27 > 1:21:31- Do you like basil? - I love basil.- Right. Smell that.

1:21:31 > 1:21:33Rub the leaves.

1:21:33 > 1:21:36Mm! It's totally different.

1:21:36 > 1:21:39Totally. There is a holy basil, there's Thai basil.

1:21:39 > 1:21:42It's almost got a minty flavour to it.

1:21:42 > 1:21:44But it lends itself really good to curries,

1:21:44 > 1:21:48- particularly oriental curries like this.- Where do you get it then?

1:21:48 > 1:21:50You can get it from some supermarkets.

1:21:50 > 1:21:54More and more, the more chefs using it,

1:21:54 > 1:21:56the more stuff is becoming available.

1:21:56 > 1:22:00We have the root of the coriander here which I will take as well.

1:22:00 > 1:22:04You must use the root. There's loads of flavour in there.

1:22:04 > 1:22:10Do you reckon you can learn to cook really well at my age?

1:22:10 > 1:22:12Yeah.

1:22:12 > 1:22:16He's laughing! You can teach people to cook at any age.

1:22:16 > 1:22:20- I might have a secret Masterchef inside me.- Probably, yes.

1:22:20 > 1:22:26So, with this rice, Jasmine rice, you basically just put water in it.

1:22:26 > 1:22:29Turn that off. You put water in it, cold water.

1:22:29 > 1:22:34In goes the rice and then we take some lemongrass, which we have here.

1:22:34 > 1:22:40And just bat this out. It infuses, and use it to stir the rice.

1:22:40 > 1:22:42Lid on. Leave it.

1:22:44 > 1:22:47- You don't need to stir it and the water absorbs in there.- Right.

1:22:47 > 1:22:52With our curry, what we're going to do is grab the ginger, which goes straight in.

1:22:52 > 1:22:54Our garlic and chilli.

1:22:56 > 1:22:59Our lemongrass. What I do with this is...

1:22:59 > 1:23:01there's a root on the end of it.

1:23:01 > 1:23:05Lemongrass is an amazing flavour.

1:23:05 > 1:23:08Take the little root out because when you crush it,

1:23:08 > 1:23:13that's the only bit here that will come out and it's a bit hard there.

1:23:13 > 1:23:15It will go into your curry.

1:23:15 > 1:23:18It's come out again all over the floor.

1:23:18 > 1:23:22We pop the lemongrass in, like that.

1:23:22 > 1:23:25In we go with our shallot.

1:23:25 > 1:23:29- These are the Thai shallots.- Your assistants have gone very quiet.

1:23:29 > 1:23:32Surprisingly enough actually!

1:23:32 > 1:23:35In we go with our coconut milk.

1:23:35 > 1:23:38We just gently cook this now.

1:23:40 > 1:23:44This will take literally about three minutes to cook. No more than that.

1:23:44 > 1:23:49Over here, we'll take a bit of this oil,

1:23:49 > 1:23:54- the juice of a lime. You are quiet, boys. You're worrying me.- We're learning.

1:23:54 > 1:23:58- We're learning, you know. - You're worrying me!

1:23:58 > 1:24:02- Did you want me to squeeze it inside here?- Yes.

1:24:02 > 1:24:03Gaw!

1:24:03 > 1:24:05That's a sqeezier one!

1:24:05 > 1:24:09You know how to get more juice out of a lime? Microwave. Eight seconds.

1:24:09 > 1:24:11Oh! Can you burn them?

1:24:11 > 1:24:13Or squeeze harder!

1:24:13 > 1:24:18That's all I need. I'm going to put the rest in the curry.

1:24:18 > 1:24:22We're going to make a little pesto thing here which is just blitzed.

1:24:26 > 1:24:29A touch of that to go with it. We'll put...

1:24:29 > 1:24:32A little bit more, boys, so it's nice and fine.

1:24:32 > 1:24:36- It's all right if it's boiling like that?- Yes.

1:24:36 > 1:24:37- Is that all right?- Yes.

1:24:37 > 1:24:40A little bit of this coriander

1:24:40 > 1:24:45and then we've got this sweet basil which goes in there as well.

1:24:45 > 1:24:48You can just start to stir this lot together.

1:24:50 > 1:24:52And no seasoning in here, that's the key to it.

1:24:52 > 1:24:57- No need to use salt and pepper.- Why? - What they use is this stuff.

1:24:57 > 1:25:00- Soy sauce?- No, this is... - Fish sauce.- Fish sauce.

1:25:00 > 1:25:05There are several different types. There's either shrimp or squid.

1:25:05 > 1:25:08- Which one do I go for? - It's written on the label. Squid.

1:25:08 > 1:25:11- OK.- All right?

1:25:11 > 1:25:14You put a bit of this in. This is the salt part of it.

1:25:14 > 1:25:17But, if you smell it, it smells horrific.

1:25:17 > 1:25:19It's not good, is it?

1:25:19 > 1:25:21It's revolting!

1:25:21 > 1:25:25I don't want it in there! Get it out!

1:25:26 > 1:25:29It's gone in there. It's not the most pleasant.

1:25:29 > 1:25:31You're determined to send me to hell!

1:25:31 > 1:25:35It's not the most pleasant thing, but it makes it taste good.

1:25:35 > 1:25:36It's lovely.

1:25:36 > 1:25:42You wouldn't really taste it on its own, but mixed together with curries and stuff like that, it's very good.

1:25:42 > 1:25:44I don't feel good about this.

1:25:44 > 1:25:48Do you know why they call them anglia fish, the monkfish?

1:25:48 > 1:25:51- Anglia?- Speak English properly!

1:25:51 > 1:25:54- Angler.- Angler.- Yeah.

1:25:54 > 1:25:57Actually they've got two little fishing rods

1:25:57 > 1:26:01behind their head which do that and the fish are attracted

1:26:01 > 1:26:03and they think it's a bite.

1:26:03 > 1:26:05And it goes...

1:26:07 > 1:26:09Yes!

1:26:09 > 1:26:13You should do the new series of Life or something like that!

1:26:13 > 1:26:16I've never seen someone act out a monkfish before.

1:26:16 > 1:26:18You could take over Attenborough, couldn't you?

1:26:18 > 1:26:21Well, they call them monkfish.

1:26:21 > 1:26:23Why are they going to call them monkfish?

1:26:23 > 1:26:25It doesn't look like a monk.

1:26:25 > 1:26:29I know it's got two little fishing rods over their heads.

1:26:29 > 1:26:31Can you do other fish as well?

1:26:31 > 1:26:32- Yes.- Which one?

1:26:32 > 1:26:35- Which one? Look at. - Fish charades.

1:26:38 > 1:26:42- Which fish is? - Goldfish.- That's it!

1:26:42 > 1:26:45He knows about that. Well done! He knows! Did you see?

1:26:47 > 1:26:49I can't believe I'm doing this.

1:26:49 > 1:26:55The start of 2010 and the whole programme is going wrong already.

1:26:55 > 1:26:59Then you just put some of this in and it will turn it green. You see?

1:26:59 > 1:27:02- Right.- And then all we did do now...

1:27:02 > 1:27:06I thought that's what you meant by colour, but you didn't.

1:27:06 > 1:27:10You can have it white but we'll just take a bit of this puree to turn it green.

1:27:10 > 1:27:11Just lift this out.

1:27:14 > 1:27:17- You can serve that with rice. - It looks great.

1:27:17 > 1:27:19It smells fantastic.

1:27:19 > 1:27:21Go on, Emilia, work with me here.

1:27:21 > 1:27:26- Yeah, yeah. I'm...- It tastes better than the fish sauce smells.

1:27:26 > 1:27:28Trust me.

1:27:28 > 1:27:33- Shall I turn this off?- Yes, if you want to. And there you go.

1:27:35 > 1:27:37There you have your monkfish curry.

1:27:37 > 1:27:40That was very impressively made.

1:27:41 > 1:27:43Tell us what you think. I've got a few more.

1:27:45 > 1:27:48- What do you reckon? - I can feel the tension.

1:27:48 > 1:27:51They'll just dive in. If you don't eat, they'll dive in.

1:27:51 > 1:27:53OK. I'm going to go first.

1:27:53 > 1:27:56- You might want to cut a little bit off.- Yeah.

1:27:57 > 1:27:59What do you reckon?

1:27:59 > 1:28:01It's not that bad!

1:28:01 > 1:28:04- Mm!- There! You see? It's all right.

1:28:04 > 1:28:05Very impressive!

1:28:10 > 1:28:12That's definitely a curry worth trying.

1:28:12 > 1:28:15We've reached the end of this week's Best Bites, but don't worry,

1:28:15 > 1:28:19all the recipe from today's show are just a click away on our website.

1:28:21 > 1:28:23There are plenty of recipes for you to choose from

1:28:23 > 1:28:27and I'll be back here on BBC2 next Sunday at ten o'clock with

1:28:27 > 1:28:30even more fantastic cooking from the Saturday Kitchen back catalogue.

1:28:30 > 1:28:32Have a great week.

1:28:32 > 1:28:33Subtitles by Red Bee Media