Episode 68

0:00:02 > 0:00:04Don't go anywhere for the next 90 minutes or you'll miss

0:00:04 > 0:00:07delicious dishes on today's Best Bites.

0:00:27 > 0:00:29Welcome to the show.

0:00:29 > 0:00:31We've got loads of amazing Saturday Kitchen chefs

0:00:31 > 0:00:33ready to cook for you this morning.

0:00:33 > 0:00:36James Tanner treats us to a stunning fillet of pork brushed with treacle.

0:00:36 > 0:00:39He serves it with a butter bean puree,

0:00:39 > 0:00:42an apple sauce made with a special cider.

0:00:42 > 0:00:44We revisit Scottish culinary genius Tom Kitchen's

0:00:44 > 0:00:46first appearance on the show.

0:00:46 > 0:00:50He roasts teal and accompanies it with sprouting broccoli,

0:00:50 > 0:00:52salsify and a rich game jus.

0:00:52 > 0:00:54That's gravy to everybody up north(!)

0:00:54 > 0:00:58And furry faced marvel Martin Blunos boils a collar of bacon.

0:00:58 > 0:01:01He also makes parsley dumplings and serves them with veg

0:01:01 > 0:01:03and a dollop of English mustard.

0:01:03 > 0:01:06Holby City and Waterloo Road actress Jaye Jacobs

0:01:06 > 0:01:09faced her food heaven or food hell.

0:01:09 > 0:01:12Would she get heaven - chicken in a classic pad thai?

0:01:12 > 0:01:16Or food hell - lamb with my take on a Lancashire hotpot

0:01:16 > 0:01:18with lamb's kidneys thrown in for extra measure?

0:01:18 > 0:01:21Find out what she gets at the end of the show.

0:01:21 > 0:01:23But first, it's Kenny Atkinson's turn at the hobs.

0:01:23 > 0:01:26He's got a great recipe using black bream.

0:01:26 > 0:01:29Actress Kelly Adams learns a thing or two about olive oil.

0:01:29 > 0:01:32- Great to have you on the show again. - Great to be back and happy New Year.

0:01:32 > 0:01:34Happy New Year to you. What's the dish?

0:01:34 > 0:01:37Black bream, fantastic black bream, great flavour.

0:01:37 > 0:01:40Cheaper than sea bass and very similar in flavour.

0:01:40 > 0:01:43- Beetroot jelly.- Beetroot jelly?- I'm going to get this in the oven now.

0:01:43 > 0:01:45- You want me to do that, do you? - 75 degrees.

0:01:45 > 0:01:48We're going to show you how to make this stuff, by the way.

0:01:48 > 0:01:51I'll just show you that. That's the actual beetroot jelly.

0:01:51 > 0:01:54It's actually quite soft. You can lift it up.

0:01:54 > 0:01:56You want this warming in a low oven?

0:01:56 > 0:02:00In a low oven, 75 degrees, just so that it warms through.

0:02:00 > 0:02:03- Then to make the jelly...- Not how my mother's fella decided to do it.

0:02:03 > 0:02:06When she was ill she wanted jelly to make her feel better,

0:02:06 > 0:02:09she said it was too cold so he stuck it in the oven.

0:02:09 > 0:02:12- This you can actually put in the oven.- On high, drink it with a straw.

0:02:12 > 0:02:15- What have we got in here?- We've got beetroot juice, fresh beetroot juice,

0:02:15 > 0:02:18red-wine vinegar, we have some port

0:02:18 > 0:02:22- and we have a few spices of mustard seeds and a bit of star anise, for some heat.- Yeah.

0:02:22 > 0:02:25I'm going to get this on because this is your orange juice

0:02:25 > 0:02:29- for your next dish. - Some, sorry, caster sugar.

0:02:29 > 0:02:32- Yep.- I'm going to put a little bit of orange peel.

0:02:32 > 0:02:35Beetroot and orange is a great marriage made in heaven.

0:02:35 > 0:02:37Just a little bit of orange peel.

0:02:37 > 0:02:41- It's quite like a mulled sort of flavour.- It is, yeah.

0:02:41 > 0:02:43It's a nice little winter flavour, really.

0:02:43 > 0:02:46Erm, you know ideally bring it up,

0:02:46 > 0:02:50let it simmer for about 15 minutes and let it cool down.

0:02:50 > 0:02:53Rest the agar agar, but we're going to do it quickly.

0:02:53 > 0:02:56This is agar agar, which is basically seaweed.

0:02:56 > 0:02:59It is a vegetarian-based gelatine.

0:02:59 > 0:03:02It's great for vegetarians if you want to have, like, a jelly

0:03:02 > 0:03:06- and it gives you that option. - It comes as this fine powder.

0:03:06 > 0:03:10Yeah, it's from seaweed, so it allows you to do a vegetarian jelly

0:03:10 > 0:03:14but it also allows you to warm it up to a certain temperature

0:03:14 > 0:03:19- because it seems to hold.- That doesn't work with gelatine.- Exactly.

0:03:19 > 0:03:22Tell us about black bream, because this is a great fish

0:03:22 > 0:03:24and you said it's similar to sea bass, cheaper.

0:03:24 > 0:03:27Yes, you can get these in any good fishmonger, really.

0:03:27 > 0:03:30Like you say, with that time of year where people

0:03:30 > 0:03:34haven't got a lot of money, it's a great fish to use, really.

0:03:34 > 0:03:37Good substitute I would say, definitely.

0:03:37 > 0:03:39It's just a great flavour.

0:03:41 > 0:03:43- Treat it the same, I take it? - Exactly.

0:03:43 > 0:03:45- There's quite a bit of meat on that as well.- Exactly.

0:03:45 > 0:03:48To be honest with you, you get a good-sized portion.

0:03:48 > 0:03:50I'm going to trim it up for presentation purposes

0:03:50 > 0:03:54- but at home there's no need to trim it up, really.- You can cook it whole.

0:03:54 > 0:03:56I've had black bream just cooked whole in the oven.

0:03:56 > 0:03:59- Yes, it's beautiful. - Barbecued as well.- Barbecued?

0:03:59 > 0:04:02- Yeah, great on open fires.- It's a long way off that, mate, I think.

0:04:02 > 0:04:05Think positive.

0:04:06 > 0:04:11- You can tell he's from Jersey can't you?- Sunshine.

0:04:11 > 0:04:13Cooking in his shorts. There you go.

0:04:13 > 0:04:16- Most importantly, get all the pin bones out.- Yeah.

0:04:16 > 0:04:19Use fish tweezers. Make sure there's nothing in there.

0:04:21 > 0:04:24I suppose you're eager in Rockliffe Hall about the, er,

0:04:24 > 0:04:26about next week are you?

0:04:26 > 0:04:29The old guide, the old Michelin Guide is coming out.

0:04:29 > 0:04:31We've got our fingers crossed.

0:04:31 > 0:04:34I've been quite fortunate to have two stars in two separate kitchens,

0:04:34 > 0:04:39one star that is. We've been open for nearly a year now.

0:04:39 > 0:04:40The hotel's going really well.

0:04:40 > 0:04:44We just got our five stars last month, so that's going well,

0:04:44 > 0:04:49and we just hope that Mr Michelin thinks we're worthy of a star at Rockliffe.

0:04:49 > 0:04:51I think Mr Michelin and Celina, really.

0:04:51 > 0:04:54She likes her Michelin-starred food.

0:04:54 > 0:04:57You've scored that to stop it from curling?

0:04:57 > 0:04:59Just scored it go get the skin nice and crispy.

0:04:59 > 0:05:02Just need a little plate, James. There you go.

0:05:02 > 0:05:04To put the fish on.

0:05:04 > 0:05:07There's a sink in the back if you want to wash your hands.

0:05:07 > 0:05:10- Move that out of the way.- Then we're going to finish off the jelly now.

0:05:10 > 0:05:15So, the jelly, all I want to do is whisk in the agar agar.

0:05:17 > 0:05:18As simple as that.

0:05:18 > 0:05:22The golden rule we use in the restaurant is one gram of agar agar

0:05:22 > 0:05:24- to every 100ml of liquid.- Right.

0:05:24 > 0:05:26If you add too much it's going to be too firm.

0:05:26 > 0:05:31Where can people buy this stuff? It's not the type of thing you can get from the supermarket?

0:05:31 > 0:05:33A lot of health shops tend to sell them.

0:05:33 > 0:05:36Any delicatessen should sell it. It is very easily to get.

0:05:36 > 0:05:39You see it in Chinese supermarkets a bit. Seen it in there.

0:05:39 > 0:05:42- It's very easy to get hold of.- OK.

0:05:42 > 0:05:46All I'm going to do now is pass out the spices.

0:05:46 > 0:05:47Ideally let that infuse

0:05:47 > 0:05:51so you've got that nice, almost mulled wine type of flavour, really.

0:05:51 > 0:05:55And then pour the beetroot into a lined mould.

0:05:56 > 0:05:58Would you ever attempt this in your new kitchen

0:05:58 > 0:06:00or have we lost you already?

0:06:00 > 0:06:02- I don't really chop like that. - Oh, right!

0:06:02 > 0:06:05- You can do it with apple juice... - Sorry, Kelly, this is you.

0:06:08 > 0:06:10Or a pair of scissors.

0:06:11 > 0:06:14Is that chives? That's exactly what I do. Is that bad?

0:06:14 > 0:06:17- My mother still does it with a pair of scissors.- Is it bad?

0:06:17 > 0:06:20- What difference does it make? - Use a knife.- Safer.

0:06:20 > 0:06:25So, in the fridge for about ten minutes, the jelly will set.

0:06:26 > 0:06:28As simple as that.

0:06:28 > 0:06:30Literally, all we do, we cut it to whatever size you require,

0:06:30 > 0:06:33or shape, and literally...

0:06:35 > 0:06:37Just going to do a quick one for the sake of doing it.

0:06:39 > 0:06:41That's it? That's the jelly.

0:06:41 > 0:06:45We put it into... Sorry! Put it into a tray and let it warm through.

0:06:46 > 0:06:47Just at the front there.

0:06:47 > 0:06:50Obviously you want to leave it in the fridge a bit longer

0:06:50 > 0:06:53so that it firms up. Nice and easy, get it out of the way.

0:06:53 > 0:06:56- Get it out the way. That's that one. - I'll put my fish on the go.

0:06:56 > 0:07:00- In the fridge, that'll take what? - Ten, 15 minutes to set.- OK.

0:07:00 > 0:07:02Fish is on its way there.

0:07:02 > 0:07:05This has got a little bit of lemon juice in there and some salt.

0:07:05 > 0:07:08We're going to finish it with some chopped chives.

0:07:08 > 0:07:11There's the fennel and then you want to do the old segmenting an orange.

0:07:11 > 0:07:14The next process, we need to reduce this orange juice

0:07:14 > 0:07:16right down to a syrup.

0:07:16 > 0:07:18What we're going to do then is whisk in some white balsamic

0:07:18 > 0:07:21and rapeseed oil to make a basic vinaigrette.

0:07:21 > 0:07:26Then we're going to finish that with some fresh orange segments and nice brown shrimps.

0:07:26 > 0:07:28The white balsamic, you're using that because of the colour.

0:07:28 > 0:07:31It is, yeah. We don't want any colour to...

0:07:31 > 0:07:33That's the predominant difference, really.

0:07:33 > 0:07:35You could use a sweet white-wine vinegar if you wanted to.

0:07:35 > 0:07:38Not as sweet as balsamic but it's good. Good stuff.

0:07:38 > 0:07:42You can still buy it around. Right, segmenting the old oranges.

0:07:42 > 0:07:45- Get this plate over here. - Again, no.- Again no?

0:07:45 > 0:07:48Into the hand? Is that correct? Into the hand?

0:07:48 > 0:07:53Yeah. Into the hand is correct, Kelly, yes.

0:07:54 > 0:07:58I've been doing this a while, love, do you know what I mean?!

0:08:00 > 0:08:03- Don't ask me. - Yeah, like that. All right?

0:08:03 > 0:08:06I mean, you've got the leftover, the juice has gone in there.

0:08:06 > 0:08:09- You're reducing that down. This is for the dressing, is it?- It is.

0:08:09 > 0:08:12Citrus and fish is just a great combination.

0:08:12 > 0:08:16It's a great combination. Obviously the new year, it's nice and light.

0:08:16 > 0:08:20It's simple to do and try and be quirky with the jelly.

0:08:20 > 0:08:23Like you say, you can do it with apple juice, you can do it with wine.

0:08:23 > 0:08:25On GBM we did a gooseberry wine.

0:08:25 > 0:08:28- The agar agar...- GBM!

0:08:28 > 0:08:32- GBM, yeah.- That's the Great British Menu. GBM!- That's nearly reduced.

0:08:32 > 0:08:35- This is just orange juice. - It's just orange juice.

0:08:35 > 0:08:39- Reduced to a syrup?- Yeah, to a nice syrup. Reduce it down.

0:08:39 > 0:08:41By the time you whisk in your balsamic and your oil,

0:08:41 > 0:08:45it's just like a little vinaigrette. You've got that lovely sharpness.

0:08:45 > 0:08:47I'll finish off this salad here.

0:08:47 > 0:08:49You want the chives going in there, some olive oil.

0:08:49 > 0:08:52- Are you using... What's this stuff here?- Rapeseed oil.

0:08:52 > 0:08:55Do you want this in the dressing or do you want olive oil in it?

0:08:55 > 0:08:57You can put rapeseed oil, that'll be fine.

0:08:57 > 0:09:00So, the jelly has been warming through.

0:09:00 > 0:09:02The texture's changed now so it's nice and soft.

0:09:02 > 0:09:03Look at that, yeah.

0:09:03 > 0:09:06You take it any higher it will melt

0:09:06 > 0:09:09- but if you keep it at 75-80 degrees it won't melt.- Right, OK.

0:09:09 > 0:09:12- Have you done warm jelly, James? - Sorry?

0:09:12 > 0:09:14- Have you done warm jelly? - Me?- Yeah.- No.

0:09:16 > 0:09:20Never. No, never done that. Looks fantastic, I have to say.

0:09:21 > 0:09:23- You know with your dressings.- Yeah.

0:09:23 > 0:09:25This is really non-food -

0:09:25 > 0:09:28does it massively matter what different kind of oil you use?

0:09:28 > 0:09:31- I just use olive oil in everything. - Olive oil comes in three forms.

0:09:31 > 0:09:33Pomace oil which is the cheaper one.

0:09:33 > 0:09:35Virgin olive oil which you use in cooking

0:09:35 > 0:09:38and extra-virgin oils you use for dressings.

0:09:39 > 0:09:43- Right, it's good to know.- Yes. - I use the same oil for everything.

0:09:43 > 0:09:45It's all to do with the pressing of the olives.

0:09:45 > 0:09:48The first press is generally the best one. The best flavour.

0:09:48 > 0:09:51Then they press it again and that's the pomace olive oil, which is...

0:09:51 > 0:09:53they put it in a kind of washing machine

0:09:53 > 0:09:56and it really gets all the leftover bits of oil out

0:09:56 > 0:09:58- but it doesn't taste as good as the first one.- OK.

0:09:58 > 0:10:03- Cold-pressed estate olive oil, that's the best one.- OK.- Yeah.

0:10:03 > 0:10:05- Right.- There you go. - The reduction's done.

0:10:05 > 0:10:08Just a little bit of white wine, white balsamic.

0:10:08 > 0:10:12- White balsamic gone in.- I'll whisk in the olive oil.- Bit of that.

0:10:12 > 0:10:15- You whisk.- I'm just going to put that to rest now.

0:10:15 > 0:10:18Kenny, where an earth did you find that whisk from?

0:10:18 > 0:10:21A whisk for you, look at this. My whisk, Kenny's whisk!

0:10:21 > 0:10:23That's a man's whisk.

0:10:25 > 0:10:26I don't like to brag.

0:10:26 > 0:10:28We've got a Kenny spoon as well!

0:10:30 > 0:10:32Go on, whisk it in.

0:10:32 > 0:10:35Kenny's new cooking range for shorter people.

0:10:36 > 0:10:39Goes on sale next week!

0:10:39 > 0:10:41Sorry, just whisk it in.

0:10:41 > 0:10:44Where did you find that from?!

0:10:45 > 0:10:48Put it in. Bit more, bit more, bit more.

0:10:48 > 0:10:50Bit more, bit more. That's it.

0:10:50 > 0:10:52Right. Can I put the shrimps in?

0:10:52 > 0:10:55I was glad coming back.

0:10:55 > 0:10:58Right, there you go. Shrimps in. Just want to warm them through.

0:10:58 > 0:11:00Orange segments, warm them through again.

0:11:00 > 0:11:03And then the plating up is really simple. You finish with...

0:11:04 > 0:11:09..warm beetroot jelly on the side there. Your marinated fennel.

0:11:10 > 0:11:12Just on the side.

0:11:13 > 0:11:16Here. Nice and simple.

0:11:16 > 0:11:19Move that, will you? The orange and brown shrimp vinaigrette.

0:11:21 > 0:11:25- Just spooned over.- It's nice that, the combination of orange and shrimps.

0:11:25 > 0:11:28Lots of people put lemon with shrimps, but orange works fantastically.

0:11:28 > 0:11:32It does, plus the beetroot as well. It works so, so well together.

0:11:32 > 0:11:36We've got some fresh coriander seeds, just a few to...

0:11:37 > 0:11:42- ..help the flavour.- The fish on.- Then fish on last. And to finish off...

0:11:42 > 0:11:44Remind us what this is again.

0:11:44 > 0:11:47This is my black bream with a warm beetroot jelly,

0:11:47 > 0:11:49a fresh orange and brown shrimp vinaigrette.

0:11:49 > 0:11:52And we'll leave that in front of shot to prove you made it.

0:11:52 > 0:11:54- I'm taking it home.- Take it out.

0:11:59 > 0:12:02Now, that little sprinkle made all the difference, Kenny.

0:12:02 > 0:12:05- Right, over here.- This is the bit, I never make it look like this.

0:12:05 > 0:12:08- It's the sprinkly bit. - It's got dribbles round the plate.

0:12:08 > 0:12:11Always white plates, see, chefs love white plates.

0:12:11 > 0:12:15- And a big plate as well.- Big plates because it makes the food alive.

0:12:15 > 0:12:16Dive into that one.

0:12:16 > 0:12:19Other fish if you can't find that black bream?

0:12:19 > 0:12:22You can do a mackerel. Mackerel will work perfectly with it.

0:12:22 > 0:12:24Sea bass if you wanted to be a bit extravagant.

0:12:24 > 0:12:27- If you didn't want the jelly, you can do it without.- Exactly.

0:12:27 > 0:12:30You could even just do pickled beetroot. It'll work fine.

0:12:30 > 0:12:33- Mmm.- The warm jelly? - Yes, it's good. Who knew?

0:12:33 > 0:12:36Who knew jelly could be warm and good?

0:12:40 > 0:12:44Kenny really did manage to find the smallest whisk known to man.

0:12:44 > 0:12:46Coming up, I'll be making churros for Jimi Mistry

0:12:46 > 0:12:49after Rick Stein samples the delights of Bangkok.

0:12:51 > 0:12:54I'm in Bangkok, a place well known by lots of people these days

0:12:54 > 0:12:57as it's one of the main hubs in the Far East.

0:12:57 > 0:12:59It's a place not unfamiliar to me.

0:13:03 > 0:13:05Now, this is something I've never quite seen

0:13:05 > 0:13:09anywhere else in the world, not on this scale anyway.

0:13:10 > 0:13:12I first came here 20 years ago.

0:13:12 > 0:13:15It's changed a bit, I think all the burners were over there then.

0:13:15 > 0:13:19But what I really liked about it were these woks.

0:13:19 > 0:13:22It was absolutely seared on my eyeballs, these woks,

0:13:22 > 0:13:26and I went away and about 18 years later

0:13:26 > 0:13:28I've got a wok like that in my own kitchen,

0:13:28 > 0:13:31so impressed was I with the heat and the speed

0:13:31 > 0:13:33with which they cooked everything.

0:13:33 > 0:13:36The thing I really loved about this restaurant,

0:13:36 > 0:13:40I suppose you could call it a restaurant, you might call it a supermarket,

0:13:40 > 0:13:44because basically you go right down the end there and choose your fish

0:13:44 > 0:13:49and choose your vegetables and they bring it back here and cook it for you.

0:13:49 > 0:13:51They give you a suggestion of how to cook it

0:13:51 > 0:13:54but generally it is left up to the chefs.

0:13:57 > 0:14:00It is a tourist attraction no doubt, inspired by guess who?

0:14:00 > 0:14:03Yes, that's right, the Chinese.

0:14:03 > 0:14:07So, what you do is to select what you fancy from the fish market,

0:14:07 > 0:14:10maybe a grouper, maybe a few of these freshwater prawns

0:14:10 > 0:14:12and some blue swimmer crabs.

0:14:12 > 0:14:14Possibly a mud crab.

0:14:16 > 0:14:18Basically, you buy whatever takes your fancy

0:14:18 > 0:14:21and go up to the checkout and be prepared for a pretty serious bill

0:14:21 > 0:14:24because it ain't cheap.

0:14:24 > 0:14:27Salvador Dali would have liked this place,

0:14:27 > 0:14:29it's like a mad fisherman's dream.

0:14:29 > 0:14:32The chefs over gas fires that blow like jet engines

0:14:32 > 0:14:34quickly cook everything I bought.

0:14:36 > 0:14:38From what I can make out,

0:14:38 > 0:14:41beautifully done splits prawns with turmeric,

0:14:41 > 0:14:44clams in oyster sauce, the meat from the mud crab

0:14:44 > 0:14:47cooked with egg and more turmeric was brilliant.

0:14:49 > 0:14:50And steamed blue swimmers.

0:14:52 > 0:14:56And finally the grouper, hard fried, the most common way over here.

0:14:58 > 0:15:02It's a place definitely worth a visit, but maybe just the once.

0:15:02 > 0:15:04It was all a bit big and overwhelming.

0:15:06 > 0:15:10More on my scale was som tum thai, we call it green papaya salad.

0:15:10 > 0:15:14Pounded chilli and garlic then dried shrimp.

0:15:14 > 0:15:17This was cooked by Charoensri who was taught by her mum.

0:15:17 > 0:15:21That's very rare to find in a five-star hotel.

0:15:21 > 0:15:24She's added peanuts, chopped-up French beans,

0:15:24 > 0:15:26and tomato which she gently bruises.

0:15:28 > 0:15:32This salad would be in my top five dishes in Asia,

0:15:32 > 0:15:34then palm sugar and fish sauce.

0:15:34 > 0:15:38When you see fish sauce then lime juice isn't too far behind.

0:15:38 > 0:15:42The key to it all is shredded green papaya.

0:15:42 > 0:15:46This salad is so refreshing, sour and hot.

0:15:46 > 0:15:49Paradoxically, all that chilli and sourness

0:15:49 > 0:15:53seems to cool you down in a hot and steamy climate.

0:15:53 > 0:15:58It makes the perfect accompaniment to a very famous curry here in Thailand.

0:16:00 > 0:16:03That is very, very nice indeed. It is a massaman curry.

0:16:03 > 0:16:08It is really quite mild, which is unusual for Thailand.

0:16:08 > 0:16:11Its origins are India and massaman means Muslim curry

0:16:11 > 0:16:15but it is a very typically Thai dish now.

0:16:15 > 0:16:20It partners very well with this papaya salad, which is searingly hot.

0:16:20 > 0:16:22But like all eating in Thailand,

0:16:22 > 0:16:25everything comes together and you just take what you like.

0:16:25 > 0:16:27You balance things yourself.

0:16:28 > 0:16:31When I got home, I decided to make this curry

0:16:31 > 0:16:33the way Charoensri taught me using chuck steak.

0:16:35 > 0:16:37In goes some coconut milk.

0:16:37 > 0:16:40A couple of whole cinnamon sticks.

0:16:40 > 0:16:44The thing that really matters to me are these black cardamoms.

0:16:44 > 0:16:47They're not like the green cardamoms, they've got a lovely smoky flavour

0:16:47 > 0:16:50which will come out in the final dish.

0:16:50 > 0:16:51Some water.

0:16:54 > 0:16:57And finally, a teaspoon of salt.

0:16:58 > 0:17:01I'm just going to stir all that in now.

0:17:01 > 0:17:04The great thing about this dish is it's so easy to make.

0:17:04 > 0:17:06All you need to worry about, really,

0:17:06 > 0:17:09because this is left to simmer for about two hours

0:17:09 > 0:17:11with the lid partly covering it,

0:17:11 > 0:17:15is to make a really, really good massaman curry paste.

0:17:15 > 0:17:18Now I'm going to roast or dry-fry, pan-fry

0:17:18 > 0:17:21these ingredients without oil.

0:17:21 > 0:17:24First of all some chillies, some Kashmiri chillies,

0:17:24 > 0:17:27and then some whole coriander seeds.

0:17:27 > 0:17:29And then some cumin seeds.

0:17:29 > 0:17:31The point of roasting all these is it gives it

0:17:31 > 0:17:35an incomparable toasty flavour to the curry.

0:17:35 > 0:17:38You can buy... Sorry, that was mace in there then,

0:17:38 > 0:17:44you can buy masamman curry paste but you can't beat doing this sort of thing yourself.

0:17:44 > 0:17:46It really makes much difference.

0:17:46 > 0:17:51Some cloves in there. Some cinnamon and finally some cardamom seeds.

0:17:51 > 0:17:53These are the seeds from green cardamoms this time,

0:17:53 > 0:17:55not the black cardamoms that I used earlier.

0:17:55 > 0:18:01Just turn that around and let the colour as well as the aroma develop.

0:18:01 > 0:18:06It's just that gorgeous... That is a good Nigella word, gorgeous,

0:18:06 > 0:18:07I like that.

0:18:07 > 0:18:12A gorgeous aroma that comes from these toasted spices.

0:18:12 > 0:18:15Don't want to go to far otherwise you'll burn them.

0:18:15 > 0:18:18I always think a good meat curry needs toasted spices,

0:18:18 > 0:18:22but generally for a fish curry, I favour not toasting them,

0:18:22 > 0:18:25just having them a bit more aromatic.

0:18:25 > 0:18:26That is really hot.

0:18:26 > 0:18:30I'm going to tip those into a spice grinder and grind them all up.

0:18:31 > 0:18:33HE COUGHS

0:18:33 > 0:18:36The chillies get to your chest bit. Good for you, of course.

0:18:36 > 0:18:38There you go. Give them a grind.

0:18:44 > 0:18:46I fried off onion and garlic

0:18:46 > 0:18:49and then I add the all-important shrimp paste.

0:18:49 > 0:18:51Not different really to adding anchovies

0:18:51 > 0:18:54in a Mediterranean meat stew.

0:18:54 > 0:18:55Then in go those ground spices

0:18:55 > 0:18:58which are mixed in with the fried onions and garlic,

0:18:58 > 0:19:01and put that into the food processor.

0:19:01 > 0:19:06I add chopped lemongrass, slices of ginger and finally coconut milk.

0:19:07 > 0:19:09Then blend.

0:19:09 > 0:19:12The beef had been gently simmering in that mixture of coconut milk,

0:19:12 > 0:19:17cinnamon and cardamom for nearly two hours so it is pretty tender.

0:19:17 > 0:19:18I remove it and add some potatoes

0:19:18 > 0:19:21which need to cook for about 15 minutes.

0:19:22 > 0:19:25So, in with this wonderful, wonderful massaman paste.

0:19:27 > 0:19:30Stir that all the way through. Like that.

0:19:30 > 0:19:35And now some tamarind. This is what I call tamarind water.

0:19:35 > 0:19:38I've taken the paste, which quite often has seeds in it,

0:19:38 > 0:19:41mixed it with a bit of water and put it through a sieve.

0:19:41 > 0:19:46Next, more coconut milk. It is a really important part of this curry.

0:19:47 > 0:19:50In with that and now some palm sugar,

0:19:50 > 0:19:54about a large teaspoon, I would say, maybe at bit more.

0:19:54 > 0:19:56Now fish sauce, of course.

0:19:57 > 0:19:59There we go.

0:19:59 > 0:20:01Now to return the meat.

0:20:10 > 0:20:13So I'm putting in some fresh basil, just torn up, and some peanuts.

0:20:13 > 0:20:18Whole peanuts - just gives a lovely little crunch right at the end.

0:20:18 > 0:20:21So there it is, the mussaman - or massaman - curry.

0:20:21 > 0:20:23A Thai dish, no doubt,

0:20:23 > 0:20:27but one which would not exist today had it not been for those early

0:20:27 > 0:20:32Arab traders who introduced Muslim curries and spices to Thailand.

0:20:36 > 0:20:38Well, that curry looked delicious.

0:20:38 > 0:20:41Rick must've used nearly everything in the spice cupboard for that.

0:20:41 > 0:20:44However, there was one thing he didn't use, which is one of my favourites.

0:20:44 > 0:20:47It's vanilla and I'll show you a very simple recipe using it.

0:20:47 > 0:20:50It's vanilla churros, which are very simple.

0:20:50 > 0:20:52They're like little doughnuts but it's made

0:20:52 > 0:20:56in a way you make choux pastry so first off, we start with water.

0:20:56 > 0:20:58That goes into our pan.

0:20:58 > 0:21:01And then we've got some butter. So water and butter.

0:21:01 > 0:21:05A good pinch of salt, like that.

0:21:05 > 0:21:08And I've got a bit of baking powder there, and some flour.

0:21:08 > 0:21:10You can use some vanilla for this but what I'll do

0:21:10 > 0:21:11is roll this in some vanilla.

0:21:11 > 0:21:15To do that, we're going to use and make vanilla sugar, which is

0:21:15 > 0:21:17actually very simple to make. It's basically...

0:21:17 > 0:21:20A dry chilli as well because I'm going to spice this up.

0:21:20 > 0:21:22You take a dried chilli.

0:21:22 > 0:21:26Just a half of one will be enough. Get the vanilla pod like that.

0:21:26 > 0:21:29Bourbon vanilla is good. That's the best one.

0:21:29 > 0:21:32Big, fat vanilla pods. Comes from Madagascar.

0:21:32 > 0:21:37And you put some sugar in it and blend it for about 10 seconds.

0:21:37 > 0:21:41The idea is this, we warm up everything in here.

0:21:41 > 0:21:44If you just blend this, you will actually create

0:21:44 > 0:21:46a chilli and vanilla sugar.

0:21:46 > 0:21:50- You can roll the churros in it. - I love chilli, but I've never...

0:21:50 > 0:21:53It's amazing how you can use it in sweet dishes.

0:21:53 > 0:21:56It's great. That's it, really. Just that on that on there

0:21:56 > 0:21:59and you've got a vanilla chilli sugar. Easy at that.

0:21:59 > 0:22:04We'll finish this now very quickly, add our flour. There we go.

0:22:04 > 0:22:06And our baking powder. That sits in there.

0:22:06 > 0:22:09And we just give this a quick mix

0:22:09 > 0:22:13and it'll actually come together in a bit of a dough as well.

0:22:13 > 0:22:15You're a big fan of cooking, aren't you?

0:22:15 > 0:22:17You cook quite a lot with your daughter.

0:22:17 > 0:22:20Yeah, me and my nine-year-old daughter Elin,

0:22:20 > 0:22:24we've created this kind of make-believe fish restaurant

0:22:24 > 0:22:27called the J&E, Jimmy and Elin Restaurant,

0:22:27 > 0:22:29- so when she comes over... I know! - GUESTS LAUGH

0:22:29 > 0:22:32When she come over to stay... She's very particular.

0:22:32 > 0:22:35She writes the menu, three-course menu, we go through it all,

0:22:35 > 0:22:38get the ingredients, come back and we cook the starter,

0:22:38 > 0:22:43main and pudding. If anyone is lucky enough to come over,

0:22:43 > 0:22:46she answers the door with a tea towel over her arm and goes,

0:22:46 > 0:22:49"Please come in, come and sit down, have a drink, some nibbles."

0:22:49 > 0:22:52All this stuff. I love doing that with her.

0:22:52 > 0:22:54I'm surprised you get time to cook much at home.

0:22:54 > 0:22:56You're in the Strictly tour.

0:22:56 > 0:23:00- Is that a 32-date tour now? - Oh, man. Yeah, 32-date tour.

0:23:00 > 0:23:03You'll know all about it from your time on it,

0:23:03 > 0:23:05but it's...it's mad.

0:23:05 > 0:23:08It's different from the TV show in the fact that, yeah,

0:23:08 > 0:23:11it's live on telly, the TV show, and 600 people,

0:23:11 > 0:23:14but this is thousands. Thousands and thousands of people.

0:23:14 > 0:23:16- We played Wembley last night. - Played Wembley!

0:23:16 > 0:23:19"We played Wembley last night, you know..."

0:23:19 > 0:23:24It's great to say that, at last! And got the O2 this weekend.

0:23:24 > 0:23:27- The O2, I have to say, is more nerve-wracking.- Well...- I did it.

0:23:27 > 0:23:31You basically look up and you still keep seeing people.

0:23:31 > 0:23:34- They keep going up.- Yeah, this is going to be an experience

0:23:34 > 0:23:38this weekend, I have to say. We're getting around the country.

0:23:38 > 0:23:42We're going to Liverpool and Dublin and Belfast and everywhere.

0:23:42 > 0:23:44It's a great experience.

0:23:44 > 0:23:46All I'll say is, go to the loo first cos parts of your body

0:23:46 > 0:23:49you think you have control over, you don't when you're that nervous.

0:23:49 > 0:23:52- I know!- So it's good advice. - Yeah, yeah, yeah.

0:23:52 > 0:23:54I felt like that this week, actually!

0:23:54 > 0:23:56THEY CHUCKLE

0:23:56 > 0:23:58We're going to take... I've added the egg into here.

0:23:58 > 0:24:01You can put a vanilla pod in here if you wanted.

0:24:01 > 0:24:04But I'll roll mine in vanilla sugar at the end of it.

0:24:04 > 0:24:06You can pop it in a piping bag.

0:24:06 > 0:24:10You don't have to do this, but pop it in a piping bag like that

0:24:10 > 0:24:13and then take a pair of scissors and pop them in the deep-fat fryer.

0:24:13 > 0:24:16If you didn't want to do this, worried about it spitting -

0:24:16 > 0:24:18be very careful when you do this -

0:24:18 > 0:24:22or you could just use a spoon and just dip it into oil

0:24:22 > 0:24:25and spoon it into the deep-fat fryer but be very careful

0:24:25 > 0:24:27when you pop it in that it doesn't spit everywhere.

0:24:27 > 0:24:31And you pop those in. You've been busy, cos apart from the Strictly thing,

0:24:31 > 0:24:34you're doing a tour at the moment, you have a new film out in February.

0:24:34 > 0:24:39Yeah, I'm making an appearance in West Is West.

0:24:39 > 0:24:41That's the sequel to the ones that you did?

0:24:41 > 0:24:45Yeah, it's the sequel to East Is East. It came out, what...10 years ago

0:24:45 > 0:24:48so it reunites most of the cast together

0:24:48 > 0:24:53- and carries on this story where it left off. That comes out... - Is it the same era?

0:24:53 > 0:24:55Yeah, about five years on from the original.

0:24:55 > 0:25:00The original was, like, '71 and this is '75, '76.

0:25:00 > 0:25:03So, yeah, the first film was fantastic

0:25:03 > 0:25:05and it kind of made my career, really.

0:25:05 > 0:25:09So, you know, I was really pleased to be asked to go back

0:25:09 > 0:25:11and make an appearance in the sequel.

0:25:11 > 0:25:14People first knew you not from film but from EastEnders, of course.

0:25:14 > 0:25:16Dr Fonseca, yeah.

0:25:16 > 0:25:19That was... I mean, that was one of the first major jobs

0:25:19 > 0:25:21- after leaving drama school.- Right.

0:25:21 > 0:25:26And, I suppose, my first break. Got me in the public consciousness.

0:25:26 > 0:25:29Don't know if that was a good thing or not, but I was there.

0:25:29 > 0:25:33Yeah, that got me...moved me on and got me to where I was today.

0:25:33 > 0:25:37- It happened quite quickly for you. Would that be right?- Pretty quick.

0:25:37 > 0:25:38I was quite lucky.

0:25:38 > 0:25:43I left drama school, got an agent pretty much straight away,

0:25:43 > 0:25:45moved to London and started working and got EastEnders

0:25:45 > 0:25:48and then East Is East. It was like a ladder,

0:25:48 > 0:25:50I just kept on climbing up,

0:25:50 > 0:25:52and kept getting opportunities and breaks.

0:25:52 > 0:25:55You kinda come from my neck of the woods, up in Scarborough,

0:25:55 > 0:25:57- you were born. - I was born in Scarborough.

0:25:57 > 0:26:00I didn't stay there for very long, can't remember much of it.

0:26:00 > 0:26:04I used to go and visit when I was a lot younger but, yeah, the castle,

0:26:04 > 0:26:06I remember the castle and all that.

0:26:06 > 0:26:10And you've got something in common with Mr Purnell over there.

0:26:10 > 0:26:12Mr Purnell! Where is he? Come on, Mr Purnell!

0:26:12 > 0:26:14Let's 'ave it! Come on, let's 'ave it!

0:26:14 > 0:26:17We-we... Go on, come on!

0:26:17 > 0:26:19- It's been a while.- I've got to explain this.

0:26:19 > 0:26:21- You're big into house music, you were a DJ.- Yeah.

0:26:21 > 0:26:24- But he was... And I used to go clubbing as well.- Yeah, yeah.

0:26:24 > 0:26:28We used to hang around in the same clubs in Birmingham.

0:26:28 > 0:26:31- Tin Tins, Bakers...- Wobble. - Bonds, Wobble, Crunch.

0:26:31 > 0:26:36- My wife to use to go to Sutton Central.- Yeah, yeah.- How did it go?

0:26:36 > 0:26:39It's big box, small box, big box, small box...

0:26:39 > 0:26:43I just remember, when I used to go clubbing, there was this awful whiff of fish.

0:26:43 > 0:26:44The lights, got the lights!

0:26:44 > 0:26:45ALL LAUGH

0:26:45 > 0:26:48There always used to be a guy in the corner smelling of fish

0:26:48 > 0:26:50- and it must've been you. - Must've been me!

0:26:50 > 0:26:52I used to go straight from work!

0:26:52 > 0:26:55- Oh, my!- Sit back down!

0:26:55 > 0:27:00- But, music, it's a big part of your life as well.- Yeah, definitely.

0:27:00 > 0:27:04You know, I didn't grow up wanting to be an actor,

0:27:04 > 0:27:08I always wanted to be a performer or a musician or a singer.

0:27:08 > 0:27:13Acting obviously took off but music is my heartbeat of my life, really.

0:27:13 > 0:27:15Right, kids, if you're just tuning in,

0:27:15 > 0:27:19these are not Wotsits. I've spent long enough making these things.

0:27:19 > 0:27:23I'm going to throw those in the chilli sugar, like that.

0:27:23 > 0:27:26The idea is you just put these on here, like that.

0:27:26 > 0:27:29And you just put them in a little pile.

0:27:29 > 0:27:31If it was Glynn, he'd be there piling them all

0:27:31 > 0:27:35into a nice...look like a giant Jenga,

0:27:35 > 0:27:38and then you've got our sauce over here.

0:27:40 > 0:27:41Like that.

0:27:42 > 0:27:46- Do you want a hand over there, James? - No, I've got it, mate. I'm on it.

0:27:46 > 0:27:48I'd hate to see you struggle on your own.

0:27:51 > 0:27:53Oh, there you go!

0:27:53 > 0:27:54LAUGHTER

0:27:54 > 0:27:57Personally, I'm going to do that.

0:27:57 > 0:27:59Like David Hockney, there you go.

0:27:59 > 0:28:01Then we've got a bit of passion fruit.

0:28:01 > 0:28:03Just chuck on a nice bit of passion fruit

0:28:03 > 0:28:08and just drizzle that over the top. There you go. Dive into that.

0:28:08 > 0:28:12- Look at that.- Churros, chocolate sauce, passion fruit.

0:28:12 > 0:28:15You can't beat it. Give you a bit of energy for this afternoon.

0:28:15 > 0:28:17- It's going to be perfect. - Great stuff.

0:28:21 > 0:28:25I do apologise, I can't be held responsible for that dancing.

0:28:25 > 0:28:27If you'd like any of the recipes from today's show,

0:28:27 > 0:28:30you can click on to our website. That's bbc.co.uk/recipes.

0:28:30 > 0:28:33We're not live today so instead, we're looking back at some

0:28:33 > 0:28:37of the mouth-watering clips from the Saturday Kitchen vault.

0:28:37 > 0:28:40Here's another great idea for Sunday lunch from the brilliant

0:28:40 > 0:28:43James Tanner involving some very special cider.

0:28:43 > 0:28:46- Welcome back, James.- Good to be here, James.- You often cook fish.

0:28:46 > 0:28:50- You've been down in Plymouth.- Yeah, this is great.- Something different today.

0:28:50 > 0:28:53Nice change, we've got fillet of pork, going to brush it with treacle

0:28:53 > 0:28:57crushed butter beans and then a Devon cider apple sauce.

0:28:57 > 0:28:59So you want me to...

0:28:59 > 0:29:02- If you could take the Bramley apple, that'd be great, thanks.- OK.

0:29:02 > 0:29:04First things first, peel that off.

0:29:04 > 0:29:07I've a pan on the go, we'll make a quick apple puree

0:29:07 > 0:29:10- to go in the sauce base.- OK. - I'll crack on with the pork first.

0:29:10 > 0:29:14This is pork fillet, exceptionally lean. Quite reasonable to buy.

0:29:14 > 0:29:17Cooks very quickly but you don't want to overcook it

0:29:17 > 0:29:18because it can dry out.

0:29:18 > 0:29:21He's banned me from using a knife this morning because...

0:29:21 > 0:29:23Yeah, I'm looking after you. Be careful.

0:29:23 > 0:29:25Thank you to Kelly at A&E in London.

0:29:25 > 0:29:28She did a star job. Rushed me in, stitches, look at that.

0:29:28 > 0:29:31There you go. Done this morning.

0:29:31 > 0:29:33- OK.- All I'm allowed is a peeler.

0:29:33 > 0:29:35- You just carry on and peel, you'll be all right.- Thanks(!)

0:29:35 > 0:29:39We've got a bit of salt and pepper on the pork fillet.

0:29:39 > 0:29:41I'm oiling the meat, not the pan.

0:29:41 > 0:29:42I have a hot non-stick pan here.

0:29:42 > 0:29:45- The idea is, all we'll do is seal this off.- Yep.

0:29:45 > 0:29:47We roll it in the oil. We lay it away from ourselves

0:29:47 > 0:29:49so no oil splashes back on us.

0:29:49 > 0:29:52I'll get rid of all this, wash my hands and I'll be back with you.

0:29:52 > 0:29:55- The treacle doesn't go on until the last minute?- Exactly.

0:29:55 > 0:29:58If I put it on at the beginning, there's a good chance it can burn.

0:29:58 > 0:30:00It'll turn bitter. I don't want bitter,

0:30:00 > 0:30:03- I want that semi-sweetness that goes with it. OK?- OK.

0:30:03 > 0:30:05OK, so I've just washed my hands off and the idea is,

0:30:05 > 0:30:08with the pork, I am not shaking the pan around or anything,

0:30:08 > 0:30:10I just want it to sear on all the sides.

0:30:10 > 0:30:15As you can see, quite minimal oil, we're going to keep that on the go

0:30:15 > 0:30:18and turn it and turn it and then I'm going to add a bit of garlic.

0:30:18 > 0:30:20You can get some great pork in the UK now.

0:30:20 > 0:30:22I know you have it on your restaurant menu as well.

0:30:22 > 0:30:24We have got it on the lunch menu at the moment. Yeah.

0:30:24 > 0:30:27There's great pork. Great Suffolk pork, great Wiltshire pork.

0:30:27 > 0:30:31They do new breeds now as well. Rare breeds. Bringing those back.

0:30:31 > 0:30:32It's fantastic.

0:30:32 > 0:30:36OK, so we just want to get as much colour on this as possible

0:30:36 > 0:30:38on all of the sides. Then, the addition of garlic.

0:30:38 > 0:30:40If I put the garlic in at the beginning,

0:30:40 > 0:30:42there is a good chance it could taint it and burn.

0:30:42 > 0:30:44I don't want that happen. OK.

0:30:44 > 0:30:46We can just say that you have to buy the British pork as well.

0:30:46 > 0:30:49- Definitely. Definitely. - Absolutely. Definitely.

0:30:49 > 0:30:51Right, OK a couple of knobs of butter in there as well.

0:30:51 > 0:30:53I'm going to grab myself a spoon.

0:30:53 > 0:30:58Once the butter starts to melt, just a start to baste it a bit

0:30:58 > 0:30:59and just turn it ever so slightly.

0:30:59 > 0:31:02It's just starting to colour on all sides.

0:31:02 > 0:31:04I can stand here and you can cook it in foaming butter

0:31:04 > 0:31:06and turn the heat down, however, you know,

0:31:06 > 0:31:09I'm thinking of people at home for this recipe,

0:31:09 > 0:31:12seven to eight minutes, 200 degrees, cook it through the oven.

0:31:12 > 0:31:14You want to cook it so it is moist

0:31:14 > 0:31:16and slightly leave a bit of pinkness in there as well.

0:31:16 > 0:31:18This goes straight into the oven.

0:31:18 > 0:31:22I have got one on the go already which I'm just going to check now.

0:31:22 > 0:31:25By checking it, I know from feeling that now, once I rest it up,

0:31:25 > 0:31:28which will take literally all of two to three minutes,

0:31:28 > 0:31:30that that will come out nice and moist.

0:31:30 > 0:31:33At this stage, while I have got this on the heat,

0:31:33 > 0:31:36I am going to grab some of my black treacle

0:31:36 > 0:31:40and we just get a good dollop of it, really, James, a spoonful.

0:31:40 > 0:31:43I'm just going to turn this oven on. OK, right.

0:31:43 > 0:31:46And we're just going to get ourselves a bit of treacle.

0:31:46 > 0:31:49Yeah, a bit of black treacle. You don't have to overdo it.

0:31:49 > 0:31:52We want that kind of semi-sweet tartness, as I said.

0:31:52 > 0:31:54Whack that onto the pork. That's all we need.

0:31:54 > 0:31:57Then just going to get myself a pastry brush.

0:31:57 > 0:32:00Just dampen it and then brush it all over.

0:32:00 > 0:32:03Then let the heat of the pan melt the treacle down and roll it.

0:32:03 > 0:32:05Now, this is the resting stage.

0:32:05 > 0:32:08It's really important to rest your meat. Meat is a muscle.

0:32:08 > 0:32:11It goes very, very tense so you want it to relax, let the juices out

0:32:11 > 0:32:12and everything else.

0:32:12 > 0:32:15Now, we're going to leave this over here just to rest through.

0:32:15 > 0:32:17We are serving it, as I said, with butter beans.

0:32:17 > 0:32:20Now, we have got some dried butter beans.

0:32:20 > 0:32:22They have been soaked overnight in water.

0:32:22 > 0:32:25- All we have to do is...- These ones? - Yeah. Dried butter beans.

0:32:25 > 0:32:27These ones have been soaked overnight in water.

0:32:27 > 0:32:33- We're just going to drain these off. - That's cold water.- That's all it is.

0:32:33 > 0:32:36If people can't get hold of these, you can use the tinned ones.

0:32:36 > 0:32:39You can do, but I would recommend washing them off quite well

0:32:39 > 0:32:41cos sometimes they are in that salty brine.

0:32:41 > 0:32:46Now, all we do is, straight into a pan. Quite a hot pan.

0:32:49 > 0:32:52Cover them in fresh water, no salt.

0:32:52 > 0:32:54If you add salt there is a good chance it will take ages to cook

0:32:54 > 0:32:57- and go horribly hard. - It toughens the skin.- It does.

0:32:57 > 0:33:00- You can do the same with all... - All pulses.- ..all beans.

0:33:00 > 0:33:03Exactly. OK, cool, right, so we have got the apple puree.

0:33:03 > 0:33:06You are cooking that down. Leave that there.

0:33:06 > 0:33:08With the butter beans, they take about 20 minutes to cook.

0:33:08 > 0:33:11We are going to add more flavour to it once they're cooked.

0:33:11 > 0:33:13So here we go. These ones are already cooked.

0:33:13 > 0:33:1720 minutes later, all you do is this. Strain off your butter beans.

0:33:17 > 0:33:20Make sure you give them a good shake. OK?

0:33:20 > 0:33:23We've got the little mixer on the go there

0:33:23 > 0:33:26and we're going to start to pulse these together with the addition of

0:33:26 > 0:33:30some white-wine vinegar, a little bit of butter and some fresh sea salt.

0:33:30 > 0:33:32I've heard these called lima beans as well,

0:33:32 > 0:33:35- some people call these things. - Lima bean? OK, new to me.

0:33:35 > 0:33:37Right, still enough for a portion so that's great.

0:33:37 > 0:33:43For that amount, you want about two teaspoons full of white-wine

0:33:43 > 0:33:47- vinegar, and I'd say about that is enough for the butter.- What, that?

0:33:47 > 0:33:50Calm it down, James. Walk away from the butter. Walk away.

0:33:50 > 0:33:52- Are you sure?- Yeah. But what I do want is this.

0:33:52 > 0:33:54Do you want to phone a friend?

0:33:54 > 0:33:56What I do want is this - a nice bit of sea salt in there.

0:33:56 > 0:34:00OK. The vinegar adds a wonderful, nice tartness that I think works

0:34:00 > 0:34:03really well with the apple. We're going to get rid of this pan.

0:34:03 > 0:34:05So we just lightly blend that so it's not too much of a puree.

0:34:05 > 0:34:09- We want it chunky.- Tell us about this. I haven't seen this before.

0:34:09 > 0:34:12Right, so, this is Devon cider. It's a dry cider.

0:34:12 > 0:34:14The reason why is cos of the sweetness of the apple.

0:34:14 > 0:34:16I don't want to overcomplicate the recipe.

0:34:16 > 0:34:19But it's made in the style of Champagne

0:34:19 > 0:34:21so it's got a wonderful tartness to it.

0:34:21 > 0:34:24But you can't call it Champagne cos it has to come from Champagne.

0:34:24 > 0:34:26Exactly. This is going to fizz everywhere. There you go.

0:34:26 > 0:34:29Right, I'm making what you call a quick reduction.

0:34:29 > 0:34:32And, literally, I am using a big-surfaced-bottom pan

0:34:32 > 0:34:33so it will reduce quicker

0:34:33 > 0:34:35and I'm obviously only going to do enough for one,

0:34:35 > 0:34:38so not overdoing it, and we are just going to let that fizz up

0:34:38 > 0:34:42- and literally cook down almost by half.- You want these.

0:34:42 > 0:34:43Let it bubble up.

0:34:43 > 0:34:46So, apart from the restaurant, cos you have got two now,

0:34:46 > 0:34:48you have got a little brasserie sort of thing.

0:34:48 > 0:34:50Yeah, quite a big brasserie, really.

0:34:50 > 0:34:56We have had that one four years and Tanners restaurant will be 11 years,

0:34:56 > 0:35:01- believe it or not, 11 years in July. - 11 years. And you split that between...

0:35:01 > 0:35:04- Your brother is also cooking there as well.- Chris, my brother,

0:35:04 > 0:35:07my business partner, and we both cook at Tanners a lot and then

0:35:07 > 0:35:09I go down to the brasserie as well.

0:35:09 > 0:35:13I'll probably be there tonight doing a couple of shifts at both places.

0:35:13 > 0:35:16OK, so the butter beans, you want to keep warm, obviously.

0:35:16 > 0:35:18The cider, again, I'm not shaking it or anything.

0:35:18 > 0:35:21Just let it reduce down, and it is starting to bubble up.

0:35:21 > 0:35:25At this stage, we're going to grab a bit of stock.

0:35:25 > 0:35:28That is your little apple sauce. We are talking simple ingredients here.

0:35:28 > 0:35:31There is not a lot going on. That is the ethos of the book you're writing

0:35:31 > 0:35:34- as well, isn't it?- Yeah, thanks for mentioning that, James.

0:35:34 > 0:35:38A great little thing there. I've got a new book coming out which is out in September

0:35:38 > 0:35:42and it is called James Tanner Takes Five,

0:35:42 > 0:35:46so 100 recipes, five ingredients, really simple.

0:35:46 > 0:35:48But I have really put my heart and soul into it.

0:35:48 > 0:35:53Pastry, patisserie, fish, a lot of vegetarian, a lot of meat.

0:35:53 > 0:35:57Stuff for the home cook. Where did you put that apple puree?

0:35:57 > 0:36:01- It's there.- Thanks. You have your uses.

0:36:01 > 0:36:03OK, right, in the with the diced apple, OK,

0:36:03 > 0:36:06then in with a bit of the puree.

0:36:06 > 0:36:08- You use of Bramley apple for the puree.- Exactly.

0:36:08 > 0:36:11- But, obviously, diced apple...- Yeah, you can use a Braeburn or a Cox.

0:36:11 > 0:36:14Braeburn or a Cox. And the idea of this is, you mix the two.

0:36:14 > 0:36:16You want the tartness from the Bramley.

0:36:16 > 0:36:19Can you put some knobs of butter in? We're going to monte it up.

0:36:19 > 0:36:23When I say monte it up, it just adds a gloss, basically.

0:36:23 > 0:36:24OK, now onto the pork.

0:36:24 > 0:36:28- This is rested.- Of course. - OK, I'm just using my fingers.

0:36:28 > 0:36:29I've got clean hands, obviously.

0:36:29 > 0:36:33Just rolling it around in what's left there from the treacle.

0:36:33 > 0:36:36So, it's nice and glossy, nice and rich and sticky.

0:36:36 > 0:36:38I've also seen game you can do like this.

0:36:38 > 0:36:40- Partridge, some people use that as well.- You can do it, yeah.

0:36:40 > 0:36:43Some people use a little bit of honey and vinegar, like Xeres,

0:36:43 > 0:36:47sherry vinegar, at the end. OK, so we get the butter beans.

0:36:48 > 0:36:50Some of them in the middle.

0:36:50 > 0:36:53These go a long way as well and by adding different flavours,

0:36:53 > 0:36:55yes, I could put herbs in there now and everything else

0:36:55 > 0:36:58but you'll find with this, you don't want to overcomplicate the flavour.

0:36:58 > 0:37:01With regards to the pork, you see it has still got the moisture in

0:37:01 > 0:37:04there as well and it's just slightly off-pink. That's how we want it.

0:37:04 > 0:37:06I'm going to slice this up.

0:37:06 > 0:37:08With that, you have got to get the really good pork.

0:37:08 > 0:37:12Top-quality reared pork all the way for this. OK.

0:37:12 > 0:37:14This is actually quite sharp, isn't it?

0:37:14 > 0:37:17That's the idea because the sweetness is there.

0:37:17 > 0:37:21With this, we are just going to grab pieces of pork, lay them

0:37:21 > 0:37:23out across the butter beans.

0:37:23 > 0:37:27You could serve this now with, maybe, some kale. That would be lovely.

0:37:27 > 0:37:31- Delicious.- A bit of spinach. That kind of thing. Large leaf.

0:37:31 > 0:37:34That would be nice. Anyway, you just give it a good...

0:37:34 > 0:37:38Get the nice chunky pieces of apple over and around.

0:37:38 > 0:37:41A little bit of the panned jus.

0:37:41 > 0:37:43And really, James, that's it.

0:37:43 > 0:37:47That's my treacle-glazed fillet of pork, crushed butter beans

0:37:47 > 0:37:49and Devon cider apple sauce.

0:37:49 > 0:37:51- Tweacle. Look at that.- Tweacle.

0:37:57 > 0:38:00I have to say, that sauce, it is that nice sharpness, definitely.

0:38:00 > 0:38:04- It's the champagne-style that does it.- You're about to try it. Have a seat. And then dive in, Chris.

0:38:04 > 0:38:07What do you think of that one? Something that you would attempt

0:38:07 > 0:38:09at home? I hear you are a bit of keen cook as well.

0:38:09 > 0:38:13Yeah, I wouldn't attempt it at home but I would definitely eat it.

0:38:13 > 0:38:17I love pork, I love crackling and I love the idea of the black treacle.

0:38:17 > 0:38:20Exactly, you have got to get it all together so you get

0:38:20 > 0:38:23the smoothness of the butter beans, that little bit of vinegar in there.

0:38:23 > 0:38:25- Do I have to pass it on now? - Yeah, that's it.

0:38:25 > 0:38:27Clare's waiting at the end. She hasn't eaten all morning.

0:38:27 > 0:38:30Like you say, you can mix and match. You don't have to use pork.

0:38:30 > 0:38:33- You can use... Chicken would work well.- Chicken, it would.

0:38:33 > 0:38:35Later, obviously, when lamb comes in a bit more.

0:38:35 > 0:38:39Lamb with butter beans, a bit of Xeres in there or some sherry,

0:38:39 > 0:38:41some honey, if you didn't want to go the treacle route,

0:38:41 > 0:38:44- that would work beautifully. - It's delicious.

0:38:44 > 0:38:47- How do you go? What do you reckon? - Absolutely delicious.

0:38:47 > 0:38:49It is nice, yeah. What do you reckon?

0:38:49 > 0:38:53- And it's a nice little sharpness with that sauce.- Really good, yeah.

0:38:56 > 0:39:00Now, if you're cooking any pork this Sunday, give that apple sauce a try.

0:39:00 > 0:39:02It really is stunning.

0:39:02 > 0:39:04Now it's time for a classic helping of game

0:39:04 > 0:39:07from those fabulous Two Fat Ladies.

0:39:07 > 0:39:11- Look, Jennifer, Scotland. - Scotland, here we come.

0:39:13 > 0:39:16We have a marvellous kitchen to cook in today.

0:39:16 > 0:39:17I know the house awfully well.

0:39:17 > 0:39:21- It's the home of the 15th Duke of Hamilton.- Goodness, how grand.

0:39:21 > 0:39:25- I love a Duke. Is he at home today? - No, dear. Sorry to disappoint you.

0:39:25 > 0:39:29He's flying aeroplanes with Hussein of Jordan,

0:39:29 > 0:39:32which is why we are being summoned to cook for his guests.

0:39:32 > 0:39:34A very unusual thing to be doing.

0:39:34 > 0:39:37Never mind, when the cat is away, the mice can play.

0:39:47 > 0:39:51# The baby in the West Wing who crouches by the grate

0:39:51 > 0:39:55# Was walled up in the West Wing in 1428

0:39:55 > 0:39:57# And if anyone spots the Queen of Scots

0:39:57 > 0:40:00# In a hand-embroidered shroud

0:40:00 > 0:40:03# We're proud of the stately homes of Scotland. #

0:40:05 > 0:40:09Well, today I'm going to prepare lovely bunny rabbit. I love rabbit.

0:40:09 > 0:40:12I think it's delicious. I'm going to make a stew.

0:40:12 > 0:40:14But before cooking the rabbit,

0:40:14 > 0:40:17it must be marinated overnight to give a good flavour

0:40:17 > 0:40:19and to lubricate it.

0:40:19 > 0:40:23So, in here, with the rabbit pieces, I've got white wine, onion,

0:40:23 > 0:40:26carrot, rosemary and bay leaves.

0:40:26 > 0:40:30And I'm making pheasant and pickled walnut terrine.

0:40:30 > 0:40:35You may think that game is for the rich, the idle and the aristo

0:40:35 > 0:40:38but you would be wrong.

0:40:38 > 0:40:41Game is lean, fat free, if you must,

0:40:41 > 0:40:44delicious, more importantly,

0:40:44 > 0:40:47and you can even buy it in supermarkets these days.

0:40:47 > 0:40:52What I'm doing at the moment is I am lining this terrine

0:40:52 > 0:40:55with streaky bacon.

0:40:55 > 0:40:57What I'm doing is I'm just flattening out the bacon

0:40:57 > 0:41:01a little bit so that it will go better round the tin.

0:41:01 > 0:41:06And, like Jennifer's rabbit, pheasant has no real fat in it

0:41:06 > 0:41:09so you have to add some fat.

0:41:09 > 0:41:14That is why the bacon, for this terrine, because it will lubricate it and make it moist.

0:41:14 > 0:41:16Apart from the fact that, if you use good bacon,

0:41:16 > 0:41:18it will taste delicious.

0:41:18 > 0:41:23So, I have now lined this tin and then you put in the pheasant.

0:41:23 > 0:41:28This is the meat from a whole pheasant. Cut it into strips.

0:41:28 > 0:41:31Both the white meat and the dark meat.

0:41:31 > 0:41:36I have had it marinating overnight in red vermouth.

0:41:36 > 0:41:38Pack it in well.

0:41:38 > 0:41:40There is an amazing amount of meat on a pheasant.

0:41:40 > 0:41:43People are constantly surprised.

0:41:44 > 0:41:48Now that I have half filled this terrine,

0:41:48 > 0:41:52I am going to put in a layer of pickled walnuts.

0:41:52 > 0:41:55I hope they're not those disgusting heavily vinegared ones you

0:41:55 > 0:42:00- get in pubs. I don't like that taste. - Oh, God forbid, Jennifer. No, look.

0:42:00 > 0:42:03- Lovely little things. My own green walnuts.- That's terrific.

0:42:03 > 0:42:06Picked in the garden this morning, which I shall pickle in due course.

0:42:06 > 0:42:10- I brought him along just to show you.- Very proud-making.

0:42:10 > 0:42:11Very proud-making, yes.

0:42:11 > 0:42:15Anyway, here are some I did earlier, like last year.

0:42:15 > 0:42:21- They look wonderful.- And you just slice them. Not too thinly.

0:42:21 > 0:42:22You don't need to be painstaking.

0:42:22 > 0:42:25You can buy them in any good delicatessen

0:42:25 > 0:42:28and they are lovely things.

0:42:28 > 0:42:30You are flouring your rabbit that way.

0:42:30 > 0:42:32That's a very good way of doing it.

0:42:32 > 0:42:35It's the only way. It's terrible, that, putting it out on a basin

0:42:35 > 0:42:38and dib-dabbing on and everything gets sort of soggy.

0:42:38 > 0:42:42And you spend half an hour scrubbing it off the kitchen table afterwards.

0:42:42 > 0:42:46There we are. Now I am going to put the other half of this pheasant on

0:42:46 > 0:42:47and fill it up to the top.

0:42:52 > 0:42:54So now I have filled up the terrine.

0:42:54 > 0:42:58I am just going to cover it with some more pieces of bacon.

0:43:02 > 0:43:03You see how really simple this is.

0:43:03 > 0:43:08Everybody thinks terrines are so complicated. They are terribly easy.

0:43:11 > 0:43:12So, there we are.

0:43:12 > 0:43:15I'm just going to put it in a bain-marie and put it in the oven.

0:43:15 > 0:43:17A bain-marie - Mary's Bath.

0:43:17 > 0:43:20Everybody thinks it is something terribly mystical and wonderful

0:43:20 > 0:43:23but it is actually just any old pan with some

0:43:23 > 0:43:25water in the bottom of it and it is just

0:43:25 > 0:43:28so that the bottom of what you're cooking doesn't burn.

0:43:30 > 0:43:34It steams a little as well, which helps the cooking process. Oops.

0:43:39 > 0:43:41There we are.

0:43:43 > 0:43:44Right.

0:43:47 > 0:43:49I'll carry on with my rabbit stew.

0:43:51 > 0:43:56I've got some olive oil in this pan and we want to get it really hot.

0:43:57 > 0:44:00I want it up because I want to put chillies in and make them

0:44:00 > 0:44:03explode as they hit the heat.

0:44:03 > 0:44:07Do remember, with chillies, if you touch them, for heaven's sake

0:44:07 > 0:44:11wash your hands and do not touch your face or eyes otherwise,

0:44:11 > 0:44:14you know, you are in real pain.

0:44:14 > 0:44:17On second thoughts, if you encourage people to touch your face and eyes

0:44:17 > 0:44:19they won't do it again a second time.

0:44:19 > 0:44:21THEY LAUGH

0:44:27 > 0:44:31Put the bits of rabbit in, keeping up the heat.

0:44:31 > 0:44:33That rabbit looks lovely. Mmm.

0:44:38 > 0:44:41We want to fry these pieces...

0:44:41 > 0:44:43briskly, so as just to brown them outside.

0:44:47 > 0:44:50Now, we want these to get nice and brown,

0:44:50 > 0:44:53so that they're sort of caramelised all round.

0:44:55 > 0:44:57Mmm! It smells so good!

0:44:57 > 0:45:00That's what I hate about microwaves.

0:45:00 > 0:45:02They don't have any smell. They're so boring.

0:45:02 > 0:45:04"Eeeeeeee...ping!"

0:45:04 > 0:45:08And that's it, that's all there is to it.

0:45:08 > 0:45:09Do you remember when one was young, you know,

0:45:09 > 0:45:12- you got rabbit instead of chicken? - Yes.

0:45:12 > 0:45:14But until the early 18th century,

0:45:14 > 0:45:17- when they suddenly started breeding, they were a rarity.- A rarity?

0:45:17 > 0:45:20Oh, yeah, they were a great luxury food.

0:45:20 > 0:45:22Used to have, you know, warreners

0:45:22 > 0:45:24who were quite high nobles of the court,

0:45:24 > 0:45:26who looked after the King's rabbits.

0:45:26 > 0:45:28Also they have a far better taste

0:45:28 > 0:45:30than your average supermarket chicken.

0:45:30 > 0:45:32A board of polystyrene tastes better

0:45:32 > 0:45:35than the average supermarket chicken.

0:45:36 > 0:45:39Now that's getting nice and brown. Not quite done enough.

0:45:40 > 0:45:44- Very important, is it, to brown properly?- I like the brown.

0:45:44 > 0:45:48It gives it that sort of caramelisation and...

0:45:48 > 0:45:49gives a very good taste.

0:45:51 > 0:45:54What's your favourite game, Jennifer, do you think?

0:45:54 > 0:45:57Well, I love the grouse bird.

0:45:57 > 0:45:59But anything to eat with bread sauce, is my feeling...

0:46:01 > 0:46:03..which I adore.

0:46:03 > 0:46:05- Bread sauce with bread sauce. - Bread sauce with bread sauce.

0:46:05 > 0:46:09- Bread sauce with sausages. - Oh, really? That's a thought.

0:46:09 > 0:46:11- Frightfully good! - Yes, I can imagine.

0:46:11 > 0:46:13There we go.

0:46:13 > 0:46:17They're pretty brown and nice. And they look pretty, don't they?

0:46:17 > 0:46:19Very lovely.

0:46:19 > 0:46:22So we want to put them into this nice pot.

0:46:32 > 0:46:34Now...

0:46:35 > 0:46:37..I'm going to put the marinade,

0:46:37 > 0:46:40all the delicious things that were in the marinade,

0:46:40 > 0:46:42into here and bring it up to the boil.

0:46:46 > 0:46:51Look at that. Doesn't that look pretty? Lovely colours.

0:46:53 > 0:46:55And I'm going to add garlic...

0:47:00 > 0:47:01Garlic.

0:47:04 > 0:47:06..a good quantity of capers...

0:47:08 > 0:47:11..and, of course, my favourite, anchovies.

0:47:11 > 0:47:14They add to practically every dish.

0:47:15 > 0:47:19They just sort of disappear and make a wonderful taste.

0:47:19 > 0:47:21Yes, I'm surprised not to find them in your coffee cake!

0:47:21 > 0:47:23JENNIFER LAUGHS

0:47:23 > 0:47:26I'm just mixing everything up together

0:47:26 > 0:47:30and I wanted just to come up to the boil.

0:47:31 > 0:47:32That'll do.

0:47:33 > 0:47:37- Into the pot.- What, you're just going to pour it all over?- Yes.

0:47:48 > 0:47:52That'll take about 40, 45 minutes to cook in the oven.

0:47:59 > 0:48:01In she goes.

0:48:01 > 0:48:05Ooh, yummy, I can't wait! It smells wonderful.

0:48:05 > 0:48:06It's awfully good, I think.

0:48:07 > 0:48:11When I say that I'm going to cook partridges with cabbage,

0:48:11 > 0:48:13people look askance at me.

0:48:13 > 0:48:16But actually, I find it's an excellent way of cooking them.

0:48:16 > 0:48:19And I've got some bacon fat in this pan,

0:48:19 > 0:48:22which I'm browning the partridges in.

0:48:22 > 0:48:25It's important for this recipe to brown them well,

0:48:25 > 0:48:26before you add the cabbage.

0:48:26 > 0:48:31So now they're nice and brown, I'm going to add the cabbage.

0:48:31 > 0:48:34Now, I've just blanched this very gently in a little boiling water.

0:48:36 > 0:48:41And I'm going to season it with some juniper berries, which I've crushed.

0:48:44 > 0:48:47And a bit of paprika. Just a sprinkling.

0:48:51 > 0:48:55So these will take about 20 minutes, so I've got to cover them

0:48:55 > 0:48:58- and I'll just move out of your way, Jennifer.- Thank you, dear.

0:48:58 > 0:49:03I'm going to cook these ravishing little medallions of venison.

0:49:03 > 0:49:08They are from the fillet and they're very nice and tender.

0:49:08 > 0:49:13And I'm going to...mix them, at the end, with bramble jelly.

0:49:14 > 0:49:17Right, I've got my bacon fat hot

0:49:17 > 0:49:20and I'm going to fry these little creatures.

0:49:22 > 0:49:25- Tiny little fellows. - Should they be pink inside?

0:49:25 > 0:49:27I think slightly pink. I think it's better.

0:49:27 > 0:49:30I always like seeing pink inside.

0:49:30 > 0:49:33Those can keep warm for a bit.

0:49:39 > 0:49:40This is the bramble jelly.

0:49:40 > 0:49:44I'm going to put a teaspoonful, or just a little dab.

0:49:46 > 0:49:49You don't want them getting cold.

0:49:50 > 0:49:53I've got some good stock here.

0:49:53 > 0:49:57Make some good stock, have some proper stuff, don't use a cube.

0:49:57 > 0:50:02Preferably game stock, but a good beef or veal, you know, that'll do.

0:50:08 > 0:50:14And scrape... Scrape all the goodies from the pan into it.

0:50:16 > 0:50:19And then we want it to bubble away

0:50:19 > 0:50:22until it gets that sort of syrupy look.

0:50:22 > 0:50:24Now we're going to put in some creme fraiche.

0:50:29 > 0:50:34Stir that in. We want it to come again to the bubble. That's gotten...

0:50:37 > 0:50:38..nice and thick.

0:50:39 > 0:50:42And we pour it over my little treasures.

0:50:49 > 0:50:51We put some blackberries round.

0:50:55 > 0:50:58- It does look lovely. - Very good with noodles, I think.

0:50:58 > 0:51:02- Just sort of buttered noodles. - Oh, like the Austrians?

0:51:02 > 0:51:05Yes, to sup up all the juices.

0:51:07 > 0:51:10Well, that's done. I'm going to come and annoy you. Or can I help?

0:51:10 > 0:51:13No, no, I'm all right. Honestly, I'm getting on like a house on fire.

0:51:13 > 0:51:16Now this dish is called Duntreath grouse.

0:51:16 > 0:51:20And what you do is you take a piece of apple...

0:51:20 > 0:51:23and you insert it inside your grouse.

0:51:23 > 0:51:26And then a knob of butter...

0:51:27 > 0:51:29..and some salt and pepper...

0:51:31 > 0:51:33..and another bit of apple.

0:51:33 > 0:51:36And then I'm going to wrap it in streaky bacon.

0:51:36 > 0:51:40And it's a very good way of using up older birds, if you have them.

0:51:40 > 0:51:42These aren't older birds, by the way, they're beautiful.

0:51:42 > 0:51:45They're beautiful, plump little grouse birds.

0:51:45 > 0:51:48- So there we are. Just pop the last one in.- Lovely.

0:51:48 > 0:51:52- Snug as a bug in a rug.- I'm just going to cover it with foil.

0:51:59 > 0:52:02- Quite firmly?- No, quite loosely. - Quite loosely.

0:52:06 > 0:52:10Just sort of drape it round the dish, like an evening shawl.

0:52:12 > 0:52:15- There we are.- Like silver lame. - That's right.

0:52:17 > 0:52:20And pop it in the oven. And there we go.

0:52:32 > 0:52:35BAGPIPES PLAY OVER CHATTER

0:52:46 > 0:52:49A comforting dish for a cold night or any night.

0:52:49 > 0:52:51Warmer than a Highland piper.

0:52:54 > 0:52:57Splendid for lunch with a salad or as a starter.

0:53:03 > 0:53:05Ragout of rabbit...

0:53:05 > 0:53:07My favourite habit!

0:53:12 > 0:53:16A foolproof way to cook an older bird, like us.

0:53:21 > 0:53:25Blend them with blackberries, rich and rare

0:53:25 > 0:53:27Ah, but it makes marvellous fare!

0:53:43 > 0:53:46Well, I'm exhausted, dear. I think it's bed-ohs for defs.

0:53:46 > 0:53:48Yes, this is quite the grandest house

0:53:48 > 0:53:50we will have dossed down in for a while.

0:53:50 > 0:53:52It is indeed! If not the grandest.

0:53:57 > 0:53:59Now, we're not cooking live in the studio today.

0:53:59 > 0:54:01However, we've got some brilliant recipes

0:54:01 > 0:54:03from the Saturday Kitchen archives.

0:54:03 > 0:54:05Still to come on today's Best Bites...

0:54:05 > 0:54:09Cyrus Todiwala faces Stuart Gillies in a Saturday Kitchen omelette challenge.

0:54:09 > 0:54:13Martin Blunos treats us to a hearty collar of bacon.

0:54:13 > 0:54:15It's boiled and served with parsley dumplings, veg

0:54:15 > 0:54:18and a good old bit of English mustard.

0:54:18 > 0:54:21And star of Holby City and Waterloo Road Jaye Jacobs

0:54:21 > 0:54:23faced her food heaven or food hell.

0:54:23 > 0:54:26Would she get her heaven, chicken and a classic chicken pad thai?

0:54:26 > 0:54:28Or food hell, lamb,

0:54:28 > 0:54:31and a tasty Lancashire hotpot with lamb's kidneys?

0:54:31 > 0:54:33Find out what she gets at the end of today's show.

0:54:33 > 0:54:35Now it's time to relive the first visit

0:54:35 > 0:54:38that Scotland's favourite son, Tom Kitchin,

0:54:38 > 0:54:40made to the Saturday Kitchen studios.

0:54:40 > 0:54:43Oh, and look out for a vintage clip of Ken Hom,

0:54:43 > 0:54:45sporting a hairstyle similar to Tom's.

0:54:45 > 0:54:47Great to have you on the show. I love your food.

0:54:47 > 0:54:50- Thank you very much.- Big fan of your food, cos it's so...

0:54:50 > 0:54:53- it uses the best, best of British produce.- That's right, yeah.

0:54:53 > 0:54:55- So what are we cooking? - So, today, I'll do something

0:54:55 > 0:54:58which is really seasonal for this time of year.

0:54:58 > 0:54:59These young little teal -

0:54:59 > 0:55:03which are beautifully tender, very small, very tender -

0:55:03 > 0:55:06with seasonal salsify, purple sprouting broccoli and some pancetta.

0:55:06 > 0:55:09Cos it's a wild duck, the smallest wild duck there is.

0:55:09 > 0:55:12And we've got this lovely little wild duck here.

0:55:12 > 0:55:14You're doing it differently, you're taking the wishbone out.

0:55:14 > 0:55:16What I'm going to do, Martin,

0:55:16 > 0:55:18- is I'm going to take the wishbone out here.- Yeah.

0:55:18 > 0:55:21And what that's going to do, it's going to, once it's roasted,

0:55:21 > 0:55:26it's going to make it very easy to take the breast off the bone there.

0:55:26 > 0:55:29OK? So we just gently go down either side there.

0:55:29 > 0:55:32You should be doing that with chicken, as well as all birds.

0:55:32 > 0:55:34Yeah, with all birds, it's highly recommended.

0:55:34 > 0:55:36Now, you want me to do the salsify, which is this stuff here.

0:55:36 > 0:55:39- Yeah. Lovely.- People don't normally see this stuff,

0:55:39 > 0:55:41but this is salsify, which can be peeled.

0:55:41 > 0:55:44You're using the peelings for this. You're going to deep-fry it.

0:55:44 > 0:55:46You're going to do some nice peelings, keep the skin on

0:55:46 > 0:55:49and we're going to dust that in flour and crisp it up in the fryer.

0:55:49 > 0:55:54- OK.- We're also going to do some little cooked salsify.- To go with it?

0:55:54 > 0:55:57Yeah, and then we're going to do the broccoli.

0:55:57 > 0:55:59This is often called the oyster plant, isn't it,

0:55:59 > 0:56:01as it's got the flavour of oysters.

0:56:01 > 0:56:04Yeah, it's got a funny oyster flavour but it's great this time of year,

0:56:04 > 0:56:07so it's really important that, with these game birds,

0:56:07 > 0:56:09we use the root vegetables that are in season

0:56:09 > 0:56:12at this time of year as well. That is a great way of cooking.

0:56:12 > 0:56:15OK. So what are you doing there? You're just literally tying...?

0:56:15 > 0:56:17Yeah, just tied the legs together there,

0:56:17 > 0:56:20so that's just going to keep the bird held together nicely.

0:56:20 > 0:56:23Now, I mentioned these awards because, I mean,

0:56:23 > 0:56:24it's partly due to, in fact,

0:56:24 > 0:56:27where you've trained when you were younger as well,

0:56:27 > 0:56:29because with the great Pierre Koffman.

0:56:29 > 0:56:33- Pierre The Bear, yeah, that's right.- And some amazing...

0:56:33 > 0:56:36Alain Ducasse from France. Some amazing chefs.

0:56:36 > 0:56:38Yeah, I was very lucky.

0:56:38 > 0:56:42I went through the real, proper Michelin-star training school.

0:56:42 > 0:56:45I worked with the...what I class as the greatest chefs in the world

0:56:45 > 0:56:49and all I've done is taken those wonderful techniques

0:56:49 > 0:56:53that I've learned with those chefs back to sunny Leith in Edinburgh...

0:56:53 > 0:56:57- Yeah.- ..and using the local produce that we have there.

0:56:57 > 0:57:00- So it's...- And it's definitely working - Restaurant of the Year,

0:57:00 > 0:57:02you've won all kinds, Young Chef of the Year.

0:57:02 > 0:57:05- Young Chef of the Year. - Everything.- Yeah, it's...

0:57:05 > 0:57:08All these accolades mean is that you have to continue working harder!

0:57:08 > 0:57:10- Exactly! - So what I'm doing there, James,

0:57:10 > 0:57:13is I'm trying to get some lovely colour on the breast there.

0:57:13 > 0:57:16So that's going to help release the flavour,

0:57:16 > 0:57:20- the natural flavour of the teal. - Yeah.

0:57:20 > 0:57:22And then we're going to roast that in the oven

0:57:22 > 0:57:25for about eight to ten minutes, depending on the size of the bird.

0:57:25 > 0:57:27I think the other one's just about ready as well.

0:57:27 > 0:57:29Just about ready, I hope so.

0:57:29 > 0:57:31Now, cos you're the youngest person in Scotland

0:57:31 > 0:57:33to have achieved a Michelin star, aren't you, really?

0:57:33 > 0:57:36I'm sure someone will pop that record soon.

0:57:36 > 0:57:38And, of course, I mentioned, Jimmy, you're the youngest person

0:57:38 > 0:57:43ever to get a number one single but we have, actually, in the archive...

0:57:43 > 0:57:45got a shot of this guy...

0:57:45 > 0:57:48- Who?- ..on his very, very first year of cooking.

0:57:48 > 0:57:50Oh, no! Oh, no, that's...!

0:57:50 > 0:57:55This you have GOT to see! Roll this one.

0:57:55 > 0:57:59Now, the next step is to make the dough for the potsticker dumplings.

0:57:59 > 0:58:03And, as I said before, it uses the same dough is the Chinese pancakes

0:58:03 > 0:58:05but half the recipe.

0:58:05 > 0:58:08- LAUGHTER - It wasn't in the rehearsal. We found it.

0:58:08 > 0:58:09You're cooking the same thing again!

0:58:09 > 0:58:12That's what's going to happen to me after 25 years.

0:58:12 > 0:58:14Where's the hair? It's the same dish!

0:58:14 > 0:58:15LAUGHTER

0:58:15 > 0:58:18- Anyway, over to you. We've got the teal.- Lovely coloured skin there.

0:58:18 > 0:58:21- Yeah.- Were going to pop that in the oven. Oof!

0:58:22 > 0:58:26There's some hot, smoky ones there as well, which are lovely.

0:58:26 > 0:58:28We're going to let that rest.

0:58:28 > 0:58:30You let that rest. I'll switch the timer off of here.

0:58:30 > 0:58:32With all meat, we want to leave it to rest there,

0:58:32 > 0:58:35like a good piece of steak or anything,

0:58:35 > 0:58:38just to let the natural juices relax in the bird there

0:58:38 > 0:58:40and it will hopefully be lovely and pink.

0:58:40 > 0:58:43- A little bit of flour on this...- You're very naughty!

0:58:43 > 0:58:44..on these crumbs as well.

0:58:44 > 0:58:47And I'm going to deep-fry these. What's next? We've got the salsify.

0:58:47 > 0:58:50Yes, I've put the salsify into a pan with some olive oil.

0:58:50 > 0:58:51A little bit of seasoning.

0:58:51 > 0:58:53A little squeeze of lemon juice,

0:58:53 > 0:58:57which is going to keep the salsify lovely and white there.

0:58:57 > 0:58:59And we just toss that a little bit

0:58:59 > 0:59:02and then, what I'll do, instead of cooking it in the water,

0:59:02 > 0:59:05I'm just going to add a little bit of chicken stock on top there.

0:59:05 > 0:59:06And that is going to give that

0:59:06 > 0:59:10- a lovely intense flavour of salsify there.- So over here,

0:59:10 > 0:59:12if you can see me through all of this sort of stuff,

0:59:12 > 0:59:13over here I've got...

0:59:13 > 0:59:16basically the salsify have gone in there to make the chips.

0:59:16 > 0:59:19Just dusted in a little bit of flour first of all.

0:59:19 > 0:59:21The secret is to not overcook them, as they can go bitter.

0:59:21 > 0:59:24That's right. If it goes too dark, it's going to go bitter.

0:59:24 > 0:59:25So just take them light brown.

0:59:25 > 0:59:27As soon as they're light brown, take them out -

0:59:27 > 0:59:30you'll find that they actually continue to cook a little bit.

0:59:30 > 0:59:31So as soon as they're light brown,

0:59:31 > 0:59:34generally when all the foam starts to go away from the fryer...

0:59:34 > 0:59:36And the flour helps there as well, James,

0:59:36 > 0:59:39helps crisping it up a little bit as well.

0:59:39 > 0:59:42There you a go. And I'm going to take these out now.

0:59:42 > 0:59:44They're looking great with the peel on as well.

0:59:44 > 0:59:47So I am now going to blanch my purple-sprouting,

0:59:47 > 0:59:49which is just such a lovely vegetable.

0:59:49 > 0:59:51But a great thing with purple-sprouting,

0:59:51 > 0:59:55always make sure we cook it in boiling, salted water,

0:59:55 > 0:59:57so it takes on that flavour.

0:59:57 > 1:00:00- And bang in season right now as well.- Bang in season.- Yeah.

1:00:00 > 1:00:02Once it's cooked, take it out, drain it,

1:00:02 > 1:00:05and I've started sauteing off my pancetta.

1:00:05 > 1:00:08Then I'm going to add my purple-sprouting and my salsify,

1:00:08 > 1:00:10together with the pancetta,

1:00:10 > 1:00:12and that'll take on the lovely bacon flavour.

1:00:12 > 1:00:15I'll bring the teal, because you want that taken out.

1:00:15 > 1:00:17- That's lovely.- Drain off the fat,

1:00:17 > 1:00:19- and then you'll make a sauce out of this.- That's right.

1:00:19 > 1:00:22We drain off the fat, but all that flavour of the teal's still in there.

1:00:22 > 1:00:24- Smell that, it's absolutely delicious.- OK.

1:00:24 > 1:00:26And what have we got for the sauce?

1:00:26 > 1:00:28So what I've used is a little bit of game jus,

1:00:28 > 1:00:31or you could just use a little bit of chicken stock,

1:00:31 > 1:00:35and game jus is just when you take the carcass of the teal

1:00:35 > 1:00:38and cook it out with some chicken stock, and reduce it.

1:00:38 > 1:00:40Lovely, look at that.

1:00:40 > 1:00:41I mentioned your restaurant as well

1:00:41 > 1:00:45but you're doing food for people at home as well, is that right?

1:00:45 > 1:00:47- We started a service. - Like a takeout, is it?

1:00:47 > 1:00:50Well, yeah, it's a kind of Michelin-starred takeout,

1:00:50 > 1:00:53but we do a service called Your Kitchin,

1:00:53 > 1:00:56which is where we'll take the food from the restaurant

1:00:56 > 1:00:58to your home or to your business,

1:00:58 > 1:01:01so it's just about trying to grow the business a little bit.

1:01:01 > 1:01:04So it's pretty handy with your surname, isn't it?

1:01:04 > 1:01:06Yeah, imagine the stick I got when I was at school.

1:01:06 > 1:01:08Probably, yeah, just keep adding onto it.

1:01:08 > 1:01:11But it's done you well, because not only that,

1:01:11 > 1:01:13you've got, obviously, the outdoor catering as well,

1:01:13 > 1:01:15but your book, you've started to write your own book.

1:01:15 > 1:01:17Yeah, it's really exciting.

1:01:17 > 1:01:19We're doing a book which goes with our philosophy,

1:01:19 > 1:01:22- which is called Tom Kitchin - From Nature To Plate.- Right.

1:01:22 > 1:01:26But it's also a little bit of a story about a young Scots lad

1:01:26 > 1:01:29going to work in the kitchens of Alain Ducasse, Pierre Koffmann,

1:01:29 > 1:01:33and the experiences of actually setting up your own restaurant,

1:01:33 > 1:01:35and they don't teach you that when you work for...

1:01:35 > 1:01:37- He's a good mate of yours, isn't he, Alain Ducasse?- Yes.

1:01:37 > 1:01:41Many years ago, he introduced me to this Scottish bruiser

1:01:41 > 1:01:44named Gordon Ramsay.

1:01:44 > 1:01:46And the rest is history on that one.

1:01:46 > 1:01:48Right, over there, we've got the...

1:01:48 > 1:01:50We've got the salsify, that's nearly ready.

1:01:50 > 1:01:53- I'm just going to drain off the purple-sprouting now.- Yeah.

1:01:53 > 1:01:57- So that's lovely.- But this is also great for mash, salsify?

1:01:57 > 1:01:58Oh, it's absolutely delicious

1:01:58 > 1:02:01and it also goes very well with fish as well.

1:02:01 > 1:02:02People might not think of that.

1:02:02 > 1:02:06- It's got, like we mentioned, that oystery sort of flavour.- Exactly.

1:02:06 > 1:02:08- So we've got the salsify there. - I'm not sure if Jimmy will like it.

1:02:08 > 1:02:10No, I guess. What is "salsa feet"?

1:02:10 > 1:02:14- Salsify.- What is that?- There, you can take that home with you.

1:02:14 > 1:02:18I don't know whether you'll get through customs with it.

1:02:18 > 1:02:20Looks like a cigar. That's what it is.

1:02:20 > 1:02:24- Is that a root?- Yeah, it's a root vegetable that grows in the winters.

1:02:24 > 1:02:26- It actually tastes like... - Right, what have we got?

1:02:26 > 1:02:29- We'll start plating this up now. - Start plating that up.

1:02:29 > 1:02:31A little bit more seasoning on that.

1:02:31 > 1:02:33All those flavours together,

1:02:33 > 1:02:35so I'm just going to take the breast off now

1:02:35 > 1:02:38which is lovely and easy, because

1:02:38 > 1:02:42- we've taken out the wishbone.- Do you want a bit of black pepper in there?

1:02:42 > 1:02:43Yeah, that would be lovely, James.

1:02:43 > 1:02:46The secret is, I think with duck as well,

1:02:46 > 1:02:49- all game sort of stuff, keep it nice and pink.- Keep it nice and pink,

1:02:49 > 1:02:52and that's exactly what we've managed to do here, thankfully.

1:02:54 > 1:02:56And there's that.

1:02:56 > 1:02:58There we go. One more off.

1:02:58 > 1:03:00In the restaurant, you do, what, two of these per portion?

1:03:00 > 1:03:03Two of these per portion, that's right.

1:03:03 > 1:03:07But it's so lovely and tender, this meat.

1:03:07 > 1:03:09- There we go.- It's delicious.

1:03:09 > 1:03:10So very simply,

1:03:10 > 1:03:13we're just going to place that in the middle of the plate,

1:03:13 > 1:03:16and all that lovely flavour, the pancetta goes so well against...

1:03:16 > 1:03:19What I love about your sort of food as well,

1:03:19 > 1:03:21although Michelin-starred food can be a bit small,

1:03:21 > 1:03:24they're Scottish Michelin star, which is decent portions.

1:03:24 > 1:03:27That's it, a decent portion. We don't want people going home hungry.

1:03:27 > 1:03:29Otherwise they won't come back, in Scotland.

1:03:29 > 1:03:31A little bit of sauce on it as well.

1:03:31 > 1:03:34A little bit of sauce, and the salsify crisps on top there.

1:03:34 > 1:03:37That's going to give it a lovely texture.

1:03:37 > 1:03:40Then we've got that lovely game jus.

1:03:40 > 1:03:41Over the top.

1:03:41 > 1:03:43And that's real seasonal cooking

1:03:43 > 1:03:46- for this time of year. - Tom, remind us what that is again.

1:03:46 > 1:03:48- So, we've got some roasted teal.- Yep.

1:03:48 > 1:03:52With purple-sprouting broccoli, salsify and salsify crisps,

1:03:52 > 1:03:55- and a lovely game jus and a few bits of pancetta.- Easy as that.

1:04:00 > 1:04:04So you've first of all got to find your teal, haven't you?

1:04:04 > 1:04:05- That's right.- We're waiting.

1:04:05 > 1:04:08- You're waiting! Have a seat here. - I'll move my salsify.

1:04:08 > 1:04:11- Yeah, you've got your salsify. But dive into that.- Ladies first.

1:04:11 > 1:04:14Now, try it, because I know you were interested in trying duck.

1:04:14 > 1:04:18- Yes. It's another bird. - This is slightly different.

1:04:18 > 1:04:19Dive in, dive in.

1:04:19 > 1:04:21- LUCY:- Is salsify like parsnip?

1:04:21 > 1:04:23Taste it. It's got a flavour of its own.

1:04:23 > 1:04:27- I tasted it raw. It's quite good. - It's meant to be cooked, really!

1:04:27 > 1:04:29- I never heard of it being... - What do you think of it?

1:04:29 > 1:04:33- Mmm, it's quite nice.- Pretty good? - It's really good.- There you go.

1:04:38 > 1:04:39And that made it clear why

1:04:39 > 1:04:42Tom's restaurant has a much-deserved Michelin star.

1:04:42 > 1:04:44Now, the Saturday Kitchen omelette challenge

1:04:44 > 1:04:47brings out the more competitive side in any chefs

1:04:47 > 1:04:50and when Stuart Gillies came face to face with Cyrus Todiwala,

1:04:50 > 1:04:53they both wanted to win. Take a look at this.

1:04:53 > 1:04:56- Now, Stuart, you were once top of our board here.- Once.

1:04:56 > 1:04:58You've moved down a bit.

1:04:58 > 1:05:0025 seconds, not a bad time.

1:05:00 > 1:05:04- Still in the blue.- And then Cyrus, you're down here. 49 seconds.

1:05:04 > 1:05:05You could have made about three by them.

1:05:05 > 1:05:09Not too bad, but I think, maybe this bit you should aim for, really.

1:05:09 > 1:05:11Have you been practising, boys?

1:05:11 > 1:05:13- Uh, no practice.- Yes.- No practising.

1:05:13 > 1:05:15You can choose what you like from the ingredients in front of you,

1:05:15 > 1:05:18make sure it's a three-egg cooked omelette cooked as fast as you can,

1:05:18 > 1:05:21but make sure it is cooked. I've got to work the rest of the week

1:05:21 > 1:05:24and it has to be an omelette and not scrambled egg

1:05:24 > 1:05:26so it'll be practice for Heathrow. You ready?

1:05:26 > 1:05:28- Ready, yeah.- Three, two, one, go!

1:05:31 > 1:05:34How quick can they actually do it in? Butter in first.

1:05:34 > 1:05:37There are very different ways of cooking these things.

1:05:39 > 1:05:42Plenty of butter. Come on, Cyrus, get it in.

1:05:42 > 1:05:44Now this is the bit where they can catch up.

1:05:46 > 1:05:48Seasoning, don't forget the seasoning.

1:05:51 > 1:05:53Is Cyrus's going to stick?

1:05:53 > 1:05:56He's caught up a bit. Get it on the plate, Cyrus!

1:05:56 > 1:05:57GONG CLASHES

1:05:57 > 1:05:58GONG CLASHES

1:05:58 > 1:06:00Pretty good, pretty good!

1:06:00 > 1:06:03- Ooh la-la!- Well done, Cyrus.

1:06:03 > 1:06:05Pretty respectable.

1:06:05 > 1:06:06What a disaster!

1:06:09 > 1:06:10Yeah. Yeah.

1:06:10 > 1:06:12The beurre noisette adds flavour.

1:06:12 > 1:06:14Terminal 5.

1:06:14 > 1:06:17He's working the rest of the week, isn't he?

1:06:17 > 1:06:19It tastes a bit like airline food, anyway.

1:06:23 > 1:06:25But it is cooked, I'll give him that.

1:06:25 > 1:06:30This, on the other hand, has lumps of butter everywhere. Look at that.

1:06:30 > 1:06:31It's still clucking.

1:06:31 > 1:06:33No, that's diverse, we call it.

1:06:33 > 1:06:36Yeah. Just cooked.

1:06:36 > 1:06:37Cyrus...

1:06:39 > 1:06:43- 30.- You think you were quicker. How fast do you reckon you did it?

1:06:43 > 1:06:44I think 30, maybe.

1:06:44 > 1:06:47I can tell you, you're quicker than 49 seconds.

1:06:47 > 1:06:50You did it quicker than 30 seconds.

1:06:50 > 1:06:52All right, that's good, that's not too bad.

1:06:52 > 1:06:54Only just. At 29 seconds, there.

1:06:54 > 1:06:55- Oh, blimey.- Fallen over.

1:06:55 > 1:06:57Just below Mr Brian Turner.

1:06:57 > 1:07:0029 seconds, pretty decent time.

1:07:00 > 1:07:01Not bad, not bad.

1:07:03 > 1:07:04Stuart...

1:07:06 > 1:07:10So I think, then, 27. Cyrus was 29.

1:07:10 > 1:07:12Is that what you think you did it in?

1:07:12 > 1:07:15- Maybe, I think he's beaten his past record.- You did it in 27 seconds,

1:07:15 > 1:07:17- so I'm afraid there isn't any change.- Fantastic.

1:07:17 > 1:07:21- Well done!- I would say he requires a bit more practice, though.

1:07:26 > 1:07:28Pride of the West Country Martin Blunos

1:07:28 > 1:07:31always cooks us a real treat when he comes on the show.

1:07:31 > 1:07:34When he decided to cook a hearty meal of bacon with dumplings,

1:07:34 > 1:07:36it didn't disappoint.

1:07:36 > 1:07:38- So what are we cooking? - What are we cooking?

1:07:38 > 1:07:40We are doing a collar of boiled bacon

1:07:40 > 1:07:43with veggies and parsley dumplings.

1:07:43 > 1:07:46OK, the veggies we've got in here, we've got the carrots.

1:07:46 > 1:07:47Carrots, celery, onions, garlic,

1:07:47 > 1:07:50- a little bit of peppercorns and butter.- Dumplings as well.

1:07:50 > 1:07:51Dumplings, we've got parsley,

1:07:51 > 1:07:53parsley sauce with ham is a classic,

1:07:53 > 1:07:56so parsley with the suet, flour and a bit of mustard water.

1:07:56 > 1:07:59- And we have our pork. Where's this from?- This is from Bristol!

1:07:59 > 1:08:01Just outside. West Country.

1:08:01 > 1:08:04- Not from Bristol, where's it from on the animal?- Oh, right. OK.

1:08:05 > 1:08:07- Well, you asked.- Bristol!

1:08:07 > 1:08:09It's the collar. This is the collar,

1:08:09 > 1:08:11so it's this bit here. It's the top of the shoulder,

1:08:11 > 1:08:13and it's a bit of a...

1:08:13 > 1:08:14It's got a lot of sinews through it.

1:08:14 > 1:08:17It's halfway between sort of back and streaky bacon.

1:08:17 > 1:08:18It's that half-and-half.

1:08:18 > 1:08:21Yeah, but there's a lot more eyes of meat there,

1:08:21 > 1:08:23that give it much more flavour

1:08:23 > 1:08:26and it's a piece of meat that has done a bit of a work

1:08:26 > 1:08:29because obviously, the head is sort of bobbing up and down,

1:08:29 > 1:08:31- so it needs that long, slow cook.- OK.

1:08:31 > 1:08:34Right, so, first thing is, you're peeling the veg there,

1:08:34 > 1:08:36collar goes into a pan,

1:08:36 > 1:08:38and into that, were going to put,

1:08:38 > 1:08:40with that, we're going to put our cinnamon...

1:08:40 > 1:08:43- This collar has been soaked overnight.- Soaked overnight

1:08:43 > 1:08:45to get the salt out, cos it's a cured piece of meat

1:08:45 > 1:08:47and you soak it overnight

1:08:47 > 1:08:49in a big bucket of water, put a slate on it,

1:08:49 > 1:08:52keep it out of sight, stop the cats or whatever getting into it.

1:08:52 > 1:08:54In this weather, it'll do that.

1:08:54 > 1:08:57You want to try and draw the salt out of it, get the cure out of it.

1:08:57 > 1:08:59We've got an onion going in there as well, half an onion,

1:08:59 > 1:09:01and we're going to pop into that...

1:09:01 > 1:09:04In this weather, you'll be chipping it out the bucket on an icy morning.

1:09:04 > 1:09:06A bottle of cider.

1:09:07 > 1:09:10Good old West Country ingredient there.

1:09:10 > 1:09:13And as it's all from that manner,

1:09:13 > 1:09:15you don't want to start putting wine in there,

1:09:15 > 1:09:19it's a local pork, so we're going to use local booze, which is cider.

1:09:19 > 1:09:21OK, now, top that up with water,

1:09:21 > 1:09:24and all we're going to do then is bring that to the boil.

1:09:24 > 1:09:27And you cook that out for about 45, 50 minutes.

1:09:27 > 1:09:29It doesn't matter if it goes over.

1:09:29 > 1:09:31The thing here is the time...

1:09:31 > 1:09:33Just washing my hands.

1:09:33 > 1:09:35You want to make sure that if you put a knife into it,

1:09:35 > 1:09:37- it will come off. - So you gently simmer on the stove.

1:09:37 > 1:09:40Gently simmer on the stove. Once it's done, you'll see,

1:09:40 > 1:09:42it comes out like this,

1:09:42 > 1:09:44and what happens is, the skin swells up.

1:09:44 > 1:09:46All the flavour starts coming into the stock,

1:09:46 > 1:09:49- the cinnamon and the spices we've got there.- Yeah.

1:09:49 > 1:09:51Going to pop that out now,

1:09:51 > 1:09:54- into the bowl.- Now, to find this sort of cut of meat as well,

1:09:54 > 1:09:57it's hard to find in a supermarket. Butchers will probably sell it.

1:09:57 > 1:10:00- Yeah.- Supermarkets tend to go for the loins and bits and pieces

1:10:00 > 1:10:03but stuff like this, you'd have to go to a butcher's to find it.

1:10:03 > 1:10:05Yeah, your butcher will sort it out for sure

1:10:05 > 1:10:08because it's a cheap cut, that's why I think supermarkets don't stock it,

1:10:08 > 1:10:10they're not making enough money from it.

1:10:10 > 1:10:12- We're probably looking at £6, £7, £8, maximum?- Yeah, if that.

1:10:12 > 1:10:15But look how much you have. That's a lot of meat there

1:10:15 > 1:10:17so what you'll do now is take the string off

1:10:17 > 1:10:20and take that little bit of fat from the top.

1:10:20 > 1:10:23Now, John, do you ever cook stuff like this,

1:10:23 > 1:10:24the collars and stuff like that?

1:10:24 > 1:10:25Absolutely.

1:10:25 > 1:10:28I think the same principle matters

1:10:28 > 1:10:31when you're cooking muscle groups that have been working a lot more,

1:10:31 > 1:10:34exactly what Martin said, it just needs a bit longer,

1:10:34 > 1:10:37turn the temperature down a bit more than a usual braise

1:10:37 > 1:10:40and what you need to look after in the collar is collagen.

1:10:40 > 1:10:42That's why it's tough, so you need to break the collagen down,

1:10:42 > 1:10:45make it nice and soft and supple but leave the collagen in the meat,

1:10:45 > 1:10:48- so it's moist. - You make it sound like make-up.

1:10:48 > 1:10:51- "What will I do with my collagen?" - A bit of mascara!

1:10:51 > 1:10:53Right, what I've done, I've taken the fat off,

1:10:53 > 1:10:55the strings off and the fat, get rid of that,

1:10:55 > 1:10:57and we've got our pan here

1:10:57 > 1:11:00so we're going to pop into that the butter

1:11:00 > 1:11:01and we have a few peppercorns

1:11:01 > 1:11:04and we need to fry off all that lovely veg you've prepped up.

1:11:04 > 1:11:05- I'll turn that up.- Lovely.

1:11:05 > 1:11:07So they're white peppercorns you have in there?

1:11:07 > 1:11:10White peppercorns and whole peeled garlic,

1:11:10 > 1:11:12and we're going to put the whole shallots in as well.

1:11:12 > 1:11:15- Maybe not that one.- Apart from that one, I'll leave that one.

1:11:15 > 1:11:18And all we're going to do is get a bit of colour on there.

1:11:18 > 1:11:21This is where you start drawing out the flavour from the veg.

1:11:21 > 1:11:24This is the second process of the cooking, which makes the difference.

1:11:24 > 1:11:27You could just carry on cooking your collar in the water there,

1:11:27 > 1:11:30let it cool down, slice it up, make a parsley sauce.

1:11:30 > 1:11:34I mentioned you've been consulting for restaurants and bits and pieces,

1:11:34 > 1:11:36- but this pub. Tell us about the pub. - Yeah, the pub.

1:11:36 > 1:11:38The Reservoir in Charlton Kings in Cheltenham,

1:11:38 > 1:11:41great pub, this is one of the dishes we've got on.

1:11:41 > 1:11:43If you go there tonight, you will get

1:11:43 > 1:11:45collar of bacon with parsley dumplings

1:11:45 > 1:11:48- because of the weather! - Cost you 36 quid, mind!

1:11:49 > 1:11:50No, I'm only joking.

1:11:50 > 1:11:52I was going to say, "Hang on!"

1:11:52 > 1:11:55Right, OK, but no, it is a simple, homely dish.

1:11:55 > 1:11:57This is the sort of thing. It's not a gastro-pub,

1:11:57 > 1:11:59it's a pub with real food.

1:11:59 > 1:12:02What we have there, the veg goes in, gets a bit of colour from the butter,

1:12:02 > 1:12:04then we sit this fella back on top

1:12:04 > 1:12:08and then we take some of that cooking liquor, that first cooking liquor.

1:12:08 > 1:12:10- It's like double-cooking it. - Double-cooking, it's a pot roast,

1:12:10 > 1:12:14because now we're going to get this on the go, this goes into the oven,

1:12:14 > 1:12:17and then we add our dumplings, so we put some of that cooking liquor in.

1:12:17 > 1:12:18That's going to soften the veg,

1:12:18 > 1:12:20which will be sweating a bit to draw the flavour out,

1:12:20 > 1:12:22and then it finishes cooking the meat.

1:12:22 > 1:12:25The reason why you kept them quite chunky, those veg,

1:12:25 > 1:12:27you're going to cook it again, but you serve them with it.

1:12:27 > 1:12:30You don't want it to break down too much, if you make them too small

1:12:30 > 1:12:32so that lot goes into the oven.

1:12:32 > 1:12:34Move that one out of the way,

1:12:34 > 1:12:36bring that up, then we'll make our dumplings.

1:12:36 > 1:12:37I'll just pop that one on the side.

1:12:37 > 1:12:40Next stage, you've got to chop some parsley,

1:12:40 > 1:12:41I'm going to make this dumpling mix.

1:12:41 > 1:12:44I don't know why people have a problem with dumplings,

1:12:44 > 1:12:46but it's so simple. Right, self-raising flour.

1:12:46 > 1:12:48Self-raising flour, suet,

1:12:48 > 1:12:52and this is beef suet, because it's not a vegetarian dish, is it?

1:12:52 > 1:12:55- Not really, no. - Not really, so there you go!

1:12:55 > 1:12:58But if you wanted to, if you want to make vegetarian ones,

1:12:58 > 1:13:00use a bit of veg suet.

1:13:00 > 1:13:02OK, mix that in, that's dry. Bit of salt and pepper.

1:13:02 > 1:13:04Suet, of course, comes from around the kidneys,

1:13:04 > 1:13:07- the fat around the kidneys.- Yeah. A little bit of salt and pepper.

1:13:07 > 1:13:10You'll do the honours there with the parsley,

1:13:10 > 1:13:13and this is just to replace our sort of parsley sauce, you know,

1:13:13 > 1:13:16you're going to put plenty of parsley into this mix, a very cleansing herb,

1:13:16 > 1:13:19takes away some of that sort of stiffness from the...

1:13:19 > 1:13:21- In there?- Yeah, lovely. - There you go.

1:13:21 > 1:13:24Takes away some of that sort of richness from the salt,

1:13:24 > 1:13:25you know, from the cure.

1:13:25 > 1:13:28But the idea with this is to make them quite loose, isn't it?

1:13:28 > 1:13:31Yeah, you don't want them too tight cos they'll tend to stay a bit stodgy

1:13:31 > 1:13:35and also, don't put them in too hot a mixture so that they overcook

1:13:35 > 1:13:39and sort of swell up very quickly and then draw a lot of fluid in.

1:13:39 > 1:13:40Then what you need to do

1:13:40 > 1:13:44is sort of make shapes about the size of a large walnut, I suppose.

1:13:44 > 1:13:48Roughly shape them. This is the sort of thing you could do the day before,

1:13:48 > 1:13:50make the dumplings to this stage,

1:13:50 > 1:13:53pop them in the fridge, so you could do everything well in advance.

1:13:53 > 1:13:55I mean, this is the sort of thing, down my way,

1:13:55 > 1:13:58you put this on, go out and plough a field, you come home and eat.

1:13:58 > 1:13:59LAUGHTER

1:13:59 > 1:14:01Ploughing a field or writing a book,

1:14:01 > 1:14:04- cos you're writing a book, aren't you?- Yeah, on Baltic food,

1:14:04 > 1:14:07because my mum and dad are sort from Latvia,

1:14:07 > 1:14:09Latvia, Estonia, Lithuania,

1:14:09 > 1:14:12and it hasn't been done, and I've got a reason, I still have family there

1:14:12 > 1:14:15so my research and that is much easier to do because...

1:14:15 > 1:14:18- What's the essence of that type of cooking?- Well...

1:14:18 > 1:14:21What, peasant food, country cooking, that sort of thing?

1:14:21 > 1:14:24Yeah, that's the thing, but when I say that, my mum hates it.

1:14:24 > 1:14:27She says, "I'm no peasant." I say, "No, I don't mean it that way.

1:14:27 > 1:14:29- "I mean it in a nice..." - Don't upset your mother.

1:14:29 > 1:14:31No, absolutely. Anyway, dumplings,

1:14:31 > 1:14:33they go into that mixture about 15 minutes from cooking.

1:14:33 > 1:14:35- Right.- And what you're bringing out there is...

1:14:35 > 1:14:37- The finished article. - Our finished article.

1:14:37 > 1:14:39Oh, look at that.

1:14:39 > 1:14:40Let's get this all cleaned off.

1:14:40 > 1:14:43You don't need to do anything with that, just give me a piece of bread

1:14:43 > 1:14:46- and I'll eat it as it is. Looks delicious.- Right.

1:14:46 > 1:14:48Lovely, and now you can see,

1:14:48 > 1:14:50we get this piece of meat out here,

1:14:50 > 1:14:52just pop that on the side,

1:14:52 > 1:14:54so, what we're going to do first is,

1:14:54 > 1:14:57- let's get our spoon.- Big spoon, have you got one?- Yeah, lovely.

1:14:57 > 1:15:01So we're going to take out some of this lovely sort of chunky whole veg.

1:15:01 > 1:15:04So this is the whole beauty of keeping it all big and...

1:15:04 > 1:15:05big and chunky, OK?

1:15:05 > 1:15:09- Don't forget the carrots on the bias!- Yeah.

1:15:10 > 1:15:12I did that bit.

1:15:12 > 1:15:15Because it's cured, you get that lovely rich colour there.

1:15:15 > 1:15:19I'll just cut a couple of slices off and pop those on. Look at that.

1:15:21 > 1:15:24- I'm just going to lay those on. OK? - Proper veg...

1:15:24 > 1:15:31- Then a couple of these lovely fat... - Extra dumplings, please. Extra dumplings.- Extra dumplings, yeah.

1:15:31 > 1:15:36- Squeeze the musssel in there, Martin.- Yeah!- She won't notice. - You're getting an order here.

1:15:36 > 1:15:42Yeah! And finally, you've got a dollop of good old classic English mustard there.

1:15:42 > 1:15:44Give me a little bit of this juice,

1:15:44 > 1:15:50- and we'll put a nice bit of the juice over.- And a dollop of mustard. - Yes. Give that a little wipe...

1:15:50 > 1:15:52Remind us what that is again.

1:15:52 > 1:15:57You've got boiled collar of bacon with veggies and parsley dumplings.

1:15:57 > 1:15:58Easy as that.

1:16:01 > 1:16:03APPLAUSE

1:16:03 > 1:16:06Stop it now. I notice how you didn't do that with my coley.

1:16:06 > 1:16:08I'm not playing these games any more.

1:16:08 > 1:16:13- You applaud for these lot and not for me. There you go.- Yum.- Dive in.

1:16:13 > 1:16:18- Really sort of hearty...- Do you like the dumplings?- I love dumplings.

1:16:18 > 1:16:20I thought this was going to be dry... >

1:16:20 > 1:16:22Look at Angie - straight in there.

1:16:22 > 1:16:24Oh, absolutely.

1:16:25 > 1:16:27It's comforting, warming, it's cheap.

1:16:27 > 1:16:31It is like you say, that cut of meat is very, very cheap.

1:16:31 > 1:16:35Yeah, and it's worth searching out. Find your butcher, speak to him - they can get collar of bacon.

1:16:40 > 1:16:43A rustic classic, perfect for the winter months.

1:16:43 > 1:16:46In Holby City, Jaye Jacobs has always been used to tension

1:16:46 > 1:16:48as ward sister Donna Jackson.

1:16:48 > 1:16:52But could she handle the prospect of facing our food heaven or food hell?

1:16:52 > 1:16:54Take a look at this.

1:16:54 > 1:16:57Now it's time to find out whether Jaye, who is moving further away from me,

1:16:57 > 1:17:01will be facing food heaven or food hell. Everybody here has made their minds up.

1:17:01 > 1:17:05Food heaven would be chicken, particularly chicken thighs, pad Thai,

1:17:05 > 1:17:07with loads of your favourite ingredients.

1:17:07 > 1:17:10These little things are called crevettes grises,

1:17:10 > 1:17:14- Morecambe shrimps, the potted shrimps, which are lovely.- Lush.

1:17:14 > 1:17:17We got the usual pad Thai - we've got some tamarind, noodles,

1:17:17 > 1:17:21we've got peanuts in there with ginger and bean sprouts.

1:17:21 > 1:17:25- That's what you possibly wanted. - Lovely.- However, he changed his mind.- Ohh!

1:17:25 > 1:17:28He's gone for hell.

1:17:28 > 1:17:32Because our loved-up couple over there wanted heaven,

1:17:32 > 1:17:35so it was fundamentally down to this chap over here.

1:17:35 > 1:17:37Alternatively, it could have been your lamb,

1:17:37 > 1:17:40which we've got there, with the kidneys, Lancashire hotpot.

1:17:40 > 1:17:44There are different variants over it. Some people say it has oysters in there.

1:17:44 > 1:17:46This is one that I was brought up with.

1:17:46 > 1:17:49What do you think Francesco decided?

1:17:49 > 1:17:54I think he would have gone with heaven. Because he is a nice guy!

1:17:54 > 1:17:56He didn't, he went for hell. He went for hell, as well!

1:17:56 > 1:17:59- You didn't need to say that. - So that's what you've got!

1:17:59 > 1:18:04- True colours. True colours. - Exactly!- I can't bear it.

1:18:04 > 1:18:08So, if you can peel and slice the potatoes for our Lancashire hotpot.

1:18:08 > 1:18:11I explained what we've got here.

1:18:11 > 1:18:14You can take the kidneys and show us how to prepare those.

1:18:14 > 1:18:18Grab the lamb's kidneys. These are not traditional in the recipe.

1:18:18 > 1:18:21Some people leave them out, some people use oysters,

1:18:21 > 1:18:25because oysters were a free food back then, cos this was a dish for the poor.

1:18:25 > 1:18:30It was basically potatoes and a bit of scrag end or middle neck chops, or anything like that,

1:18:30 > 1:18:34but fundamentally lamb, particularly this cut is very...

1:18:34 > 1:18:40- What is that, neck? - This is neck fillet.- Good guess. - It is the part of the animal

1:18:40 > 1:18:45that does the most amount of work, requires the most amount of cooking, but it is the best tasting.

1:18:45 > 1:18:48- It sounds great(!) - And it doesn't smell at all!

1:18:48 > 1:18:52So a lamb that does that all the time, so when it eats the grass...

1:18:52 > 1:18:55- It's going to baa at me, isn't it? - Well, no.- Not any more.

1:18:55 > 1:18:59You can actually get this on the bone as well.

1:18:59 > 1:19:03You can cut straight through the neck chops as well, which is really nice.

1:19:03 > 1:19:07But this is really inexpensive. It's only five quid a kilo.

1:19:07 > 1:19:09There is quite a bit of sinew in there,

1:19:09 > 1:19:13- but it does lend itself really well...- Look at the inside of that.

1:19:13 > 1:19:18- You're going to feed me that? No, him, there.- Him? You? There?- THAT!

1:19:18 > 1:19:24- Adam.- These are lamb kidneys. - These are lamb kidneys. But there is a way of preparing them.

1:19:24 > 1:19:28- Show us how to prepare these little kidneys.- So it comes to that.

1:19:28 > 1:19:30Lovely things, lamb's kidneys, especially things like this.

1:19:30 > 1:19:33And you want them either - like squid -

1:19:33 > 1:19:36just really quickly cooked, nice and pink, lovely pink,

1:19:36 > 1:19:39or really well cooked in a stew, like this.

1:19:39 > 1:19:42So, cut them down the centre, and there's a big piece of gristle...

1:19:42 > 1:19:45- You're selling it there.- Yeah! - A big piece of gristle there.

1:19:45 > 1:19:49You've got to cut that out because it doesn't dissolve in the cooking.

1:19:49 > 1:19:52I cut that out, then just drop them into equal-sized pieces.

1:19:52 > 1:19:56Really simple. Beautiful. Nice...

1:19:57 > 1:19:59There's a thing called devilled kidneys,

1:19:59 > 1:20:01where you fry them up,

1:20:01 > 1:20:06you get a little bit of Tabasco, Worcester, English mustard in there,

1:20:06 > 1:20:08and on a piece of toast.

1:20:08 > 1:20:11Devilled lamb's kidneys are absolutely fantastic.

1:20:11 > 1:20:15- The secret is to remove the sinew. - They don't smell at all.

1:20:15 > 1:20:17You've got to remove that little bit. It's chewy.

1:20:17 > 1:20:21It's like Adam was saying, with kidneys, you either cook them

1:20:21 > 1:20:25very, very quick, and they are great devilled on toast, with mushrooms and stuff like that.

1:20:25 > 1:20:28Alternatively, you could them slowly, which I am doing in here.

1:20:28 > 1:20:32The traditional way of Lancashire hotpot wouldn't be so much browning the meat.

1:20:32 > 1:20:37It would be a cold pot, layers of onions, layers of lamb,

1:20:37 > 1:20:41potatoes, all the way up, water, baked in the oven for a long time.

1:20:41 > 1:20:45- All right?- I'm absolutely devastated.

1:20:46 > 1:20:48- There you go.- Right, OK.

1:20:48 > 1:20:53I'm just browning this. What this will do... And I know, Yorkshireman,

1:20:53 > 1:20:56I'm cooking Lancashire hotpot,

1:20:56 > 1:21:00and the people in Lancashire will probably have a thing or two to say about what I'm doing.

1:21:00 > 1:21:04However, this is how I was taught with my grandmother, how to make this one.

1:21:04 > 1:21:07But what she did was brown the meat.

1:21:07 > 1:21:11Normally, it would be a cold pot and you would layer it all up,

1:21:11 > 1:21:14but browning the meat in stages, that's the key to this.

1:21:14 > 1:21:17You can see the meat has got a bit of colour on it.

1:21:17 > 1:21:20I do it in stages because it reduces the temperature of the pan

1:21:20 > 1:21:22if you put too much meat in it.

1:21:22 > 1:21:27It ends up sweating, like I'm doing in this jumper for 90 minutes on live TV!

1:21:28 > 1:21:30Right, kidneys cooking away...

1:21:30 > 1:21:36- A nice size.- They're not too small. - I think I overcook when I brown meat,

1:21:36 > 1:21:39if that's how you're supposed to do it. That's not a lot at all, is it?

1:21:39 > 1:21:42You need a proper thick-based pan, all right?

1:21:42 > 1:21:46You can't really do this in a frying pan.

1:21:46 > 1:21:51This is a proper heavy-based pan, and it is really important when you're doing that,

1:21:51 > 1:21:54because it retains the heat more than anything else.

1:21:54 > 1:22:00- You can also use mutton or hogget. - I love mutton. - This time of year, you get hogget.

1:22:00 > 1:22:05It's year-old lamb. When it starts to get its incisors, it turns into a hogget.

1:22:05 > 1:22:07- It's not something off Harry Potter. - No!

1:22:07 > 1:22:10It turns into a hogget and then, basically,

1:22:10 > 1:22:14- after that, it'll turn into mutton. Mutton is two years old.- Yeah.

1:22:14 > 1:22:16How do you want this onion? Julienne?

1:22:16 > 1:22:20- Julienne?- Julianna, sorry. Julianna.- Sliced!

1:22:20 > 1:22:22Sliced. Just sliced.

1:22:22 > 1:22:26I need all the onions, Chef, and I need some of that garlic chopped.

1:22:26 > 1:22:28- OK.- Keep the onions and the garlic separate, please.

1:22:28 > 1:22:33- So mutton is cheaper, is hobbit even...- Mutton is cheaper, then you go to hogget

1:22:33 > 1:22:37- and lamb is more expensive. - Then you go to milk-fed lamb. - Makes sense.

1:22:37 > 1:22:40Then milk-fed lamb, and you're in a different league altogether.

1:22:40 > 1:22:45- Then it gets very, very expensive. Right, how are we doing with our onions, Chef?- Yeah, there.- Hurry up.

1:22:47 > 1:22:52- Come on, chop chop. - I don't want to eat this. I will, but I don't want to.

1:22:52 > 1:22:55Well, that's the whole point of food hell, isn't it?

1:22:55 > 1:22:58- I tried to make it a little bit more exciting for you.- Thanks(!)

1:22:58 > 1:23:02Can I get these onions before you chop my finger off? Right, in we go with the onions.

1:23:02 > 1:23:06Now, as I was saying, this would normally be done layered.

1:23:06 > 1:23:10They go in with some butter, which we've got in there.

1:23:10 > 1:23:15So, the colour is very different on this one. So, in we go with that.

1:23:15 > 1:23:18Just cook the onions slightly, without colour.

1:23:20 > 1:23:24- In goes the garlic, Chef.- I think it's a lot to do with the pot.

1:23:24 > 1:23:27- A lovely big-sized pot.- It is. - It retains heat, as well.

1:23:27 > 1:23:30It is worth investing in something like one of these things,

1:23:30 > 1:23:33because it does retain the heat more than anything else.

1:23:33 > 1:23:37- Not that you're going to ever cook this again.- No!- It's great for beef stew and stuff like that.

1:23:37 > 1:23:40- I do a lot of beef stews. - So, sweat the onions.

1:23:40 > 1:23:43Garlic goes in. We don't want to burn that garlic.

1:23:43 > 1:23:46At this point, we can pop the lamb back in.

1:23:47 > 1:23:52Now, to thicken that, sometimes you would then coat the lamb in flour before you seal it.

1:23:52 > 1:23:55- I actually do it afterwards.- Yeah.

1:23:55 > 1:23:58That way, you can judge the amount of flour you want for it.

1:23:58 > 1:24:00So, bay leaves have gone in, a touch of flour,

1:24:00 > 1:24:04- just a dusting of flour over the top, not too much. - Do you want these peas in water?

1:24:04 > 1:24:07- Not yet, Chef.- No? - A couple of minutes.

1:24:07 > 1:24:11Use a spoon. Now, this flour will help thicken it,

1:24:11 > 1:24:13but you need to cook the flour out.

1:24:13 > 1:24:17Don't put the stock in at this point, or you will get lumps in it.

1:24:17 > 1:24:20I normally put the stock in and then sieve in the flour.

1:24:20 > 1:24:24- So, that's wrong, is it? That's really wrong!- Yeah, that is really wrong!- Really, really wrong.

1:24:24 > 1:24:28- "What are you doing?!"- You couldn't get any more wrong than that.

1:24:28 > 1:24:32For beef, I'd roll the beef in the flour, you know, sometimes, if it is not thick enough.

1:24:32 > 1:24:36Stock... Jaye, it is just wrong! It's just wrong.

1:24:36 > 1:24:38In we go with the stock.

1:24:38 > 1:24:41You've got dark stock to produce a darker sauce.

1:24:41 > 1:24:45A little bit of that. We'll chop that up. Fresh thyme.

1:24:45 > 1:24:48- Traditionally, you would use water as well.- Yes, and it would be layered all up.

1:24:48 > 1:24:53- Basically, what you are saying is, this isn't anything to do with Lancashire hotpot at all.- No.

1:24:53 > 1:24:56- It's James's hotpot.- So, we're going to pop the kidneys I...

1:24:56 > 1:24:58Hmm!

1:25:00 > 1:25:05- Oh!- Love that.- A bit of kidney, like that. And then...

1:25:07 > 1:25:11- Worcestershire sauce.- Lovely. That is the only nice thing so far.

1:25:11 > 1:25:14Do you know, this was invented by mistake, by some chemists.

1:25:14 > 1:25:17I don't know what they were making downstairs in the cellar,

1:25:17 > 1:25:20but they made something and left it in a barrel,

1:25:20 > 1:25:23and it was two chemists that actually...

1:25:23 > 1:25:27I'm assuming it's Lea and Perrins, I suppose. We put that in there.

1:25:27 > 1:25:30It's been around for hundreds of years.

1:25:30 > 1:25:33We put that in there, Worcester sauce. It's quite salty.

1:25:33 > 1:25:36What you want to do is season that with some black pepper.

1:25:36 > 1:25:39Black pepper! I'll do it myself!

1:25:40 > 1:25:42There you go. Black pepper.

1:25:42 > 1:25:45And we make sure it is properly seasoned,

1:25:45 > 1:25:49because there is no way of seasoning it afterwards, because in we go with the potatoes,

1:25:49 > 1:25:52which the boys are going to layer up.

1:25:52 > 1:25:56- I'll do it myself! It's all right, it's all right.- We'll do it for you.

1:25:56 > 1:25:59I'll do it myself, it's fine. Peas have...

1:25:59 > 1:26:03- Can you actually look after the peas, please? Is that all right? - I'll watch the peas.

1:26:03 > 1:26:06Like I was saying, normally this would be layered up

1:26:06 > 1:26:11- with the lamb and onions and water.- How long does that want in the oven, James?

1:26:11 > 1:26:16- Two hours, something like that? Do you think? - I won't have time to eat it!

1:26:16 > 1:26:19Unfortunately, we've got one ready made!

1:26:19 > 1:26:22And this wants to go in about 160.

1:26:22 > 1:26:27If you want to be fancy, like Adam, and layer these all on the top into a flower, that's fine.

1:26:27 > 1:26:31That's correct, James. Not fancy. It's called correct.

1:26:31 > 1:26:36- Stick it on there. Have you got any butter?- We do, yeah.- Butter here.

1:26:36 > 1:26:39That would be melted in my book, painted on with a paintbrush.

1:26:39 > 1:26:42It would be melted, painted on with a paintbrush?!

1:26:42 > 1:26:45- You'd paint all the potato nicely. - You'd also clarify.

1:26:45 > 1:26:50Sprinkle that with a bit of butter... This is cooking for people at home, you see. Right, lid on.

1:26:50 > 1:26:54- That one in, that one out. - That's not going to happen, is it?

1:26:54 > 1:26:58- So we're just having peas on the side?- Just a bowl of peas. That's all you're having.

1:26:58 > 1:27:04These just get drained off. I literally cook frozen peas 30 seconds, no more.

1:27:04 > 1:27:08So I would ignore what it says on the packet - two, three minutes -

1:27:08 > 1:27:10otherwise they go all wrinkly.

1:27:10 > 1:27:12Right, how are we doing?

1:27:14 > 1:27:18- Beautiful.- This is the thing about cooking dishes like this. On there.

1:27:18 > 1:27:21- Handsome.- That does look quite nice.

1:27:21 > 1:27:23Obviously, as you can see,

1:27:23 > 1:27:25somebody else put the potatoes on this one, rather than me.

1:27:25 > 1:27:29- That was me!- And brushed all the potatoes with butter.

1:27:29 > 1:27:32Brushed them with butter, which is why it looks like that!

1:27:32 > 1:27:37- That is what Lancashire hotpot should be.- Very nice.

1:27:37 > 1:27:43- This has had the lid off for a good 45 minutes.- You smell the kidneys.

1:27:43 > 1:27:46- Proper winter-warmer grub, you see.- Very nice.

1:27:46 > 1:27:50- I almost don't want to put the peas with it.- Neither do I!

1:27:50 > 1:27:53But, unfortunately, I'm going to!

1:27:53 > 1:27:57- They were my other food hell. - That's the whole point of this show.

1:27:57 > 1:28:02You put the peas on it, as well. A little bit of butter on there...

1:28:04 > 1:28:07Now, although you may say that that's food hell,

1:28:07 > 1:28:10but I'm sure a lot of people watching this will definitely, definitely be...

1:28:10 > 1:28:15There you go. ..food heaven. Dive into that. You've got to try it!

1:28:15 > 1:28:18- All right, guys.- Dive in.

1:28:23 > 1:28:25How can anybody not like Lancashire hotpot,

1:28:25 > 1:28:28even if it is a dish from the wrong side of the Pennines?

1:28:28 > 1:28:31That's all from this week's Best Bites but, remember,

1:28:31 > 1:28:34all the recipes from today's show are just a click away

1:28:34 > 1:28:35at bbc.co.uk/recipes.

1:28:35 > 1:28:38There are loads on there for you to choose from.

1:28:38 > 1:28:40I'll be on BBC Two next Sunday at 10 o'clock

1:28:40 > 1:28:44with some more great cooking from the Saturday Kitchen archives.

1:28:44 > 1:28:47Until then, enjoy the rest of your weekend. Bye for now.