Episode 68 Saturday Kitchen Best Bites

Don't go anywhere for the next 90 minutes or you'll miss

delicious dishes on today's Best Bites.

Welcome to the show.

We've got loads of amazing Saturday Kitchen chefs

ready to cook for you this morning.

James Tanner treats us to a stunning fillet of pork brushed with treacle.

He serves it with a butter bean puree,

an apple sauce made with a special cider.

We revisit Scottish culinary genius Tom Kitchen's

first appearance on the show.

He roasts teal and accompanies it with sprouting broccoli,

salsify and a rich game jus.

That's gravy to everybody up north(!)

And furry faced marvel Martin Blunos boils a collar of bacon.

He also makes parsley dumplings and serves them with veg

and a dollop of English mustard.

Holby City and Waterloo Road actress Jaye Jacobs

faced her food heaven or food hell.

Would she get heaven - chicken in a classic pad thai?

Or food hell - lamb with my take on a Lancashire hotpot

with lamb's kidneys thrown in for extra measure?

Find out what she gets at the end of the show.

But first, it's Kenny Atkinson's turn at the hobs.

He's got a great recipe using black bream.

Actress Kelly Adams learns a thing or two about olive oil.

-Great to have you on the show again.

-Great to be back and happy New Year.

Happy New Year to you. What's the dish?

Black bream, fantastic black bream, great flavour.

Cheaper than sea bass and very similar in flavour.

-Beetroot jelly.

-Beetroot jelly?

-I'm going to get this in the oven now.

-You want me to do that, do you?

-75 degrees.

We're going to show you how to make this stuff, by the way.

I'll just show you that. That's the actual beetroot jelly.

It's actually quite soft. You can lift it up.

You want this warming in a low oven?

In a low oven, 75 degrees, just so that it warms through.

-Then to make the jelly...

-Not how my mother's fella decided to do it.

When she was ill she wanted jelly to make her feel better,

she said it was too cold so he stuck it in the oven.

-This you can actually put in the oven.

-On high, drink it with a straw.

-What have we got in here?

-We've got beetroot juice, fresh beetroot juice,

red-wine vinegar, we have some port

-and we have a few spices of mustard seeds and a bit of star anise, for some heat.

-Yeah.

I'm going to get this on because this is your orange juice

-for your next dish.

-Some, sorry, caster sugar.

-Yep.

-I'm going to put a little bit of orange peel.

Beetroot and orange is a great marriage made in heaven.

Just a little bit of orange peel.

-It's quite like a mulled sort of flavour.

-It is, yeah.

It's a nice little winter flavour, really.

Erm, you know ideally bring it up,

let it simmer for about 15 minutes and let it cool down.

Rest the agar agar, but we're going to do it quickly.

This is agar agar, which is basically seaweed.

It is a vegetarian-based gelatine.

It's great for vegetarians if you want to have, like, a jelly

-and it gives you that option.

-It comes as this fine powder.

Yeah, it's from seaweed, so it allows you to do a vegetarian jelly

but it also allows you to warm it up to a certain temperature

-because it seems to hold.

-That doesn't work with gelatine.

-Exactly.

Tell us about black bream, because this is a great fish

and you said it's similar to sea bass, cheaper.

Yes, you can get these in any good fishmonger, really.

Like you say, with that time of year where people

haven't got a lot of money, it's a great fish to use, really.

Good substitute I would say, definitely.

It's just a great flavour.

-Treat it the same, I take it?

-Exactly.

-There's quite a bit of meat on that as well.

-Exactly.

To be honest with you, you get a good-sized portion.

I'm going to trim it up for presentation purposes

-but at home there's no need to trim it up, really.

-You can cook it whole.

I've had black bream just cooked whole in the oven.

-Yes, it's beautiful.

-Barbecued as well.

-Barbecued?

-Yeah, great on open fires.

-It's a long way off that, mate, I think.

Think positive.

-You can tell he's from Jersey can't you?

-Sunshine.

Cooking in his shorts. There you go.

-Most importantly, get all the pin bones out.

-Yeah.

Use fish tweezers. Make sure there's nothing in there.

I suppose you're eager in Rockliffe Hall about the, er,

about next week are you?

The old guide, the old Michelin Guide is coming out.

We've got our fingers crossed.

I've been quite fortunate to have two stars in two separate kitchens,

one star that is. We've been open for nearly a year now.

The hotel's going really well.

We just got our five stars last month, so that's going well,

and we just hope that Mr Michelin thinks we're worthy of a star at Rockliffe.

I think Mr Michelin and Celina, really.

She likes her Michelin-starred food.

You've scored that to stop it from curling?

Just scored it go get the skin nice and crispy.

Just need a little plate, James. There you go.

To put the fish on.

There's a sink in the back if you want to wash your hands.

-Move that out of the way.

-Then we're going to finish off the jelly now.

So, the jelly, all I want to do is whisk in the agar agar.

As simple as that.

The golden rule we use in the restaurant is one gram of agar agar

-to every 100ml of liquid.

-Right.

If you add too much it's going to be too firm.

Where can people buy this stuff? It's not the type of thing you can get from the supermarket?

A lot of health shops tend to sell them.

Any delicatessen should sell it. It is very easily to get.

You see it in Chinese supermarkets a bit. Seen it in there.

-It's very easy to get hold of.

-OK.

All I'm going to do now is pass out the spices.

Ideally let that infuse

so you've got that nice, almost mulled wine type of flavour, really.

And then pour the beetroot into a lined mould.

Would you ever attempt this in your new kitchen

or have we lost you already?

-I don't really chop like that.

-Oh, right!

-You can do it with apple juice...

-Sorry, Kelly, this is you.

Or a pair of scissors.

Is that chives? That's exactly what I do. Is that bad?

-My mother still does it with a pair of scissors.

-Is it bad?

-What difference does it make?

-Use a knife.

-Safer.

So, in the fridge for about ten minutes, the jelly will set.

As simple as that.

Literally, all we do, we cut it to whatever size you require,

or shape, and literally...

Just going to do a quick one for the sake of doing it.

That's it? That's the jelly.

We put it into... Sorry! Put it into a tray and let it warm through.

Just at the front there.

Obviously you want to leave it in the fridge a bit longer

so that it firms up. Nice and easy, get it out of the way.

-Get it out the way. That's that one.

-I'll put my fish on the go.

-In the fridge, that'll take what?

-Ten, 15 minutes to set.

-OK.

Fish is on its way there.

This has got a little bit of lemon juice in there and some salt.

We're going to finish it with some chopped chives.

There's the fennel and then you want to do the old segmenting an orange.

The next process, we need to reduce this orange juice

right down to a syrup.

What we're going to do then is whisk in some white balsamic

and rapeseed oil to make a basic vinaigrette.

Then we're going to finish that with some fresh orange segments and nice brown shrimps.

The white balsamic, you're using that because of the colour.

It is, yeah. We don't want any colour to...

That's the predominant difference, really.

You could use a sweet white-wine vinegar if you wanted to.

Not as sweet as balsamic but it's good. Good stuff.

You can still buy it around. Right, segmenting the old oranges.

-Get this plate over here.

-Again, no.

-Again no?

Into the hand? Is that correct? Into the hand?

Yeah. Into the hand is correct, Kelly, yes.

I've been doing this a while, love, do you know what I mean?!

-Don't ask me.

-Yeah, like that. All right?

I mean, you've got the leftover, the juice has gone in there.

-You're reducing that down. This is for the dressing, is it?

-It is.

Citrus and fish is just a great combination.

It's a great combination. Obviously the new year, it's nice and light.

It's simple to do and try and be quirky with the jelly.

Like you say, you can do it with apple juice, you can do it with wine.

On GBM we did a gooseberry wine.

-The agar agar...

-GBM!

-GBM, yeah.

-That's the Great British Menu. GBM!

-That's nearly reduced.

-This is just orange juice.

-It's just orange juice.

-Reduced to a syrup?

-Yeah, to a nice syrup. Reduce it down.

By the time you whisk in your balsamic and your oil,

it's just like a little vinaigrette. You've got that lovely sharpness.

I'll finish off this salad here.

You want the chives going in there, some olive oil.

-Are you using... What's this stuff here?

-Rapeseed oil.

Do you want this in the dressing or do you want olive oil in it?

You can put rapeseed oil, that'll be fine.

So, the jelly has been warming through.

The texture's changed now so it's nice and soft.

Look at that, yeah.

You take it any higher it will melt

-but if you keep it at 75-80 degrees it won't melt.

-Right, OK.

-Have you done warm jelly, James?

-Sorry?

-Have you done warm jelly?

-Me?

-Yeah.

-No.

Never. No, never done that. Looks fantastic, I have to say.

-You know with your dressings.

-Yeah.

This is really non-food -

does it massively matter what different kind of oil you use?

-I just use olive oil in everything.

-Olive oil comes in three forms.

Pomace oil which is the cheaper one.

Virgin olive oil which you use in cooking

and extra-virgin oils you use for dressings.

-Right, it's good to know.

-Yes.

-I use the same oil for everything.

It's all to do with the pressing of the olives.

The first press is generally the best one. The best flavour.

Then they press it again and that's the pomace olive oil, which is...

they put it in a kind of washing machine

and it really gets all the leftover bits of oil out

-but it doesn't taste as good as the first one.

-OK.

-Cold-pressed estate olive oil, that's the best one.

-OK.

-Yeah.

-Right.

-There you go.

-The reduction's done.

Just a little bit of white wine, white balsamic.

-White balsamic gone in.

-I'll whisk in the olive oil.

-Bit of that.

-You whisk.

-I'm just going to put that to rest now.

Kenny, where an earth did you find that whisk from?

A whisk for you, look at this. My whisk, Kenny's whisk!

That's a man's whisk.

I don't like to brag.

We've got a Kenny spoon as well!

Go on, whisk it in.

Kenny's new cooking range for shorter people.

Goes on sale next week!

Sorry, just whisk it in.

Where did you find that from?!

Put it in. Bit more, bit more, bit more.

Bit more, bit more. That's it.

Right. Can I put the shrimps in?

I was glad coming back.

Right, there you go. Shrimps in. Just want to warm them through.

Orange segments, warm them through again.

And then the plating up is really simple. You finish with...

..warm beetroot jelly on the side there. Your marinated fennel.

Just on the side.

Here. Nice and simple.

Move that, will you? The orange and brown shrimp vinaigrette.

-Just spooned over.

-It's nice that, the combination of orange and shrimps.

Lots of people put lemon with shrimps, but orange works fantastically.

It does, plus the beetroot as well. It works so, so well together.

We've got some fresh coriander seeds, just a few to...

-..help the flavour.

-The fish on.

-Then fish on last. And to finish off...

Remind us what this is again.

This is my black bream with a warm beetroot jelly,

a fresh orange and brown shrimp vinaigrette.

And we'll leave that in front of shot to prove you made it.

-I'm taking it home.

-Take it out.

Now, that little sprinkle made all the difference, Kenny.

-Right, over here.

-This is the bit, I never make it look like this.

-It's the sprinkly bit.

-It's got dribbles round the plate.

Always white plates, see, chefs love white plates.

-And a big plate as well.

-Big plates because it makes the food alive.

Dive into that one.

Other fish if you can't find that black bream?

You can do a mackerel. Mackerel will work perfectly with it.

Sea bass if you wanted to be a bit extravagant.

-If you didn't want the jelly, you can do it without.

-Exactly.

You could even just do pickled beetroot. It'll work fine.

-Mmm.

-The warm jelly?

-Yes, it's good. Who knew?

Who knew jelly could be warm and good?

Kenny really did manage to find the smallest whisk known to man.

Coming up, I'll be making churros for Jimi Mistry

after Rick Stein samples the delights of Bangkok.

I'm in Bangkok, a place well known by lots of people these days

as it's one of the main hubs in the Far East.

It's a place not unfamiliar to me.

Now, this is something I've never quite seen

anywhere else in the world, not on this scale anyway.

I first came here 20 years ago.

It's changed a bit, I think all the burners were over there then.

But what I really liked about it were these woks.

It was absolutely seared on my eyeballs, these woks,

and I went away and about 18 years later

I've got a wok like that in my own kitchen,

so impressed was I with the heat and the speed

with which they cooked everything.

The thing I really loved about this restaurant,

I suppose you could call it a restaurant, you might call it a supermarket,

because basically you go right down the end there and choose your fish

and choose your vegetables and they bring it back here and cook it for you.

They give you a suggestion of how to cook it

but generally it is left up to the chefs.

It is a tourist attraction no doubt, inspired by guess who?

Yes, that's right, the Chinese.

So, what you do is to select what you fancy from the fish market,

maybe a grouper, maybe a few of these freshwater prawns

and some blue swimmer crabs.

Possibly a mud crab.

Basically, you buy whatever takes your fancy

and go up to the checkout and be prepared for a pretty serious bill

because it ain't cheap.

Salvador Dali would have liked this place,

it's like a mad fisherman's dream.

The chefs over gas fires that blow like jet engines

quickly cook everything I bought.

From what I can make out,

beautifully done splits prawns with turmeric,

clams in oyster sauce, the meat from the mud crab

cooked with egg and more turmeric was brilliant.

And steamed blue swimmers.

And finally the grouper, hard fried, the most common way over here.

It's a place definitely worth a visit, but maybe just the once.

It was all a bit big and overwhelming.

More on my scale was som tum thai, we call it green papaya salad.

Pounded chilli and garlic then dried shrimp.

This was cooked by Charoensri who was taught by her mum.

That's very rare to find in a five-star hotel.

She's added peanuts, chopped-up French beans,

and tomato which she gently bruises.

This salad would be in my top five dishes in Asia,

then palm sugar and fish sauce.

When you see fish sauce then lime juice isn't too far behind.

The key to it all is shredded green papaya.

This salad is so refreshing, sour and hot.

Paradoxically, all that chilli and sourness

seems to cool you down in a hot and steamy climate.

It makes the perfect accompaniment to a very famous curry here in Thailand.

That is very, very nice indeed. It is a massaman curry.

It is really quite mild, which is unusual for Thailand.

Its origins are India and massaman means Muslim curry

but it is a very typically Thai dish now.

It partners very well with this papaya salad, which is searingly hot.

But like all eating in Thailand,

everything comes together and you just take what you like.

You balance things yourself.

When I got home, I decided to make this curry

the way Charoensri taught me using chuck steak.

In goes some coconut milk.

A couple of whole cinnamon sticks.

The thing that really matters to me are these black cardamoms.

They're not like the green cardamoms, they've got a lovely smoky flavour

which will come out in the final dish.

Some water.

And finally, a teaspoon of salt.

I'm just going to stir all that in now.

The great thing about this dish is it's so easy to make.

All you need to worry about, really,

because this is left to simmer for about two hours

with the lid partly covering it,

is to make a really, really good massaman curry paste.

Now I'm going to roast or dry-fry, pan-fry

these ingredients without oil.

First of all some chillies, some Kashmiri chillies,

and then some whole coriander seeds.

And then some cumin seeds.

The point of roasting all these is it gives it

an incomparable toasty flavour to the curry.

You can buy... Sorry, that was mace in there then,

you can buy masamman curry paste but you can't beat doing this sort of thing yourself.

It really makes much difference.

Some cloves in there. Some cinnamon and finally some cardamom seeds.

These are the seeds from green cardamoms this time,

not the black cardamoms that I used earlier.

Just turn that around and let the colour as well as the aroma develop.

It's just that gorgeous... That is a good Nigella word, gorgeous,

I like that.

A gorgeous aroma that comes from these toasted spices.

Don't want to go to far otherwise you'll burn them.

I always think a good meat curry needs toasted spices,

but generally for a fish curry, I favour not toasting them,

just having them a bit more aromatic.

That is really hot.

I'm going to tip those into a spice grinder and grind them all up.

HE COUGHS

The chillies get to your chest bit. Good for you, of course.

There you go. Give them a grind.

I fried off onion and garlic

and then I add the all-important shrimp paste.

Not different really to adding anchovies

in a Mediterranean meat stew.

Then in go those ground spices

which are mixed in with the fried onions and garlic,

and put that into the food processor.

I add chopped lemongrass, slices of ginger and finally coconut milk.

Then blend.

The beef had been gently simmering in that mixture of coconut milk,

cinnamon and cardamom for nearly two hours so it is pretty tender.

I remove it and add some potatoes

which need to cook for about 15 minutes.

So, in with this wonderful, wonderful massaman paste.

Stir that all the way through. Like that.

And now some tamarind. This is what I call tamarind water.

I've taken the paste, which quite often has seeds in it,

mixed it with a bit of water and put it through a sieve.

Next, more coconut milk. It is a really important part of this curry.

In with that and now some palm sugar,

about a large teaspoon, I would say, maybe at bit more.

Now fish sauce, of course.

There we go.

Now to return the meat.

So I'm putting in some fresh basil, just torn up, and some peanuts.

Whole peanuts - just gives a lovely little crunch right at the end.

So there it is, the mussaman - or massaman - curry.

A Thai dish, no doubt,

but one which would not exist today had it not been for those early

Arab traders who introduced Muslim curries and spices to Thailand.

Well, that curry looked delicious.

Rick must've used nearly everything in the spice cupboard for that.

However, there was one thing he didn't use, which is one of my favourites.

It's vanilla and I'll show you a very simple recipe using it.

It's vanilla churros, which are very simple.

They're like little doughnuts but it's made

in a way you make choux pastry so first off, we start with water.

That goes into our pan.

And then we've got some butter. So water and butter.

A good pinch of salt, like that.

And I've got a bit of baking powder there, and some flour.

You can use some vanilla for this but what I'll do

is roll this in some vanilla.

To do that, we're going to use and make vanilla sugar, which is

actually very simple to make. It's basically...

A dry chilli as well because I'm going to spice this up.

You take a dried chilli.

Just a half of one will be enough. Get the vanilla pod like that.

Bourbon vanilla is good. That's the best one.

Big, fat vanilla pods. Comes from Madagascar.

And you put some sugar in it and blend it for about 10 seconds.

The idea is this, we warm up everything in here.

If you just blend this, you will actually create

a chilli and vanilla sugar.

-You can roll the churros in it.

-I love chilli, but I've never...

It's amazing how you can use it in sweet dishes.

It's great. That's it, really. Just that on that on there

and you've got a vanilla chilli sugar. Easy at that.

We'll finish this now very quickly, add our flour. There we go.

And our baking powder. That sits in there.

And we just give this a quick mix

and it'll actually come together in a bit of a dough as well.

You're a big fan of cooking, aren't you?

You cook quite a lot with your daughter.

Yeah, me and my nine-year-old daughter Elin,

we've created this kind of make-believe fish restaurant

called the J&E, Jimmy and Elin Restaurant,

-so when she comes over... I know!

-GUESTS LAUGH

When she come over to stay... She's very particular.

She writes the menu, three-course menu, we go through it all,

get the ingredients, come back and we cook the starter,

main and pudding. If anyone is lucky enough to come over,

she answers the door with a tea towel over her arm and goes,

"Please come in, come and sit down, have a drink, some nibbles."

All this stuff. I love doing that with her.

I'm surprised you get time to cook much at home.

You're in the Strictly tour.

-Is that a 32-date tour now?

-Oh, man. Yeah, 32-date tour.

You'll know all about it from your time on it,

but it's...it's mad.

It's different from the TV show in the fact that, yeah,

it's live on telly, the TV show, and 600 people,

but this is thousands. Thousands and thousands of people.

-We played Wembley last night.

-Played Wembley!

"We played Wembley last night, you know..."

It's great to say that, at last! And got the O2 this weekend.

-The O2, I have to say, is more nerve-wracking.

-Well...

-I did it.

You basically look up and you still keep seeing people.

-They keep going up.

-Yeah, this is going to be an experience

this weekend, I have to say. We're getting around the country.

We're going to Liverpool and Dublin and Belfast and everywhere.

It's a great experience.

All I'll say is, go to the loo first cos parts of your body

you think you have control over, you don't when you're that nervous.

-I know!

-So it's good advice.

-Yeah, yeah, yeah.

I felt like that this week, actually!

THEY CHUCKLE

We're going to take... I've added the egg into here.

You can put a vanilla pod in here if you wanted.

But I'll roll mine in vanilla sugar at the end of it.

You can pop it in a piping bag.

You don't have to do this, but pop it in a piping bag like that

and then take a pair of scissors and pop them in the deep-fat fryer.

If you didn't want to do this, worried about it spitting -

be very careful when you do this -

or you could just use a spoon and just dip it into oil

and spoon it into the deep-fat fryer but be very careful

when you pop it in that it doesn't spit everywhere.

And you pop those in. You've been busy, cos apart from the Strictly thing,

you're doing a tour at the moment, you have a new film out in February.

Yeah, I'm making an appearance in West Is West.

That's the sequel to the ones that you did?

Yeah, it's the sequel to East Is East. It came out, what...10 years ago

so it reunites most of the cast together

-and carries on this story where it left off. That comes out...

-Is it the same era?

Yeah, about five years on from the original.

The original was, like, '71 and this is '75, '76.

So, yeah, the first film was fantastic

and it kind of made my career, really.

So, you know, I was really pleased to be asked to go back

and make an appearance in the sequel.

People first knew you not from film but from EastEnders, of course.

Dr Fonseca, yeah.

That was... I mean, that was one of the first major jobs

-after leaving drama school.

-Right.

And, I suppose, my first break. Got me in the public consciousness.

Don't know if that was a good thing or not, but I was there.

Yeah, that got me...moved me on and got me to where I was today.

-It happened quite quickly for you. Would that be right?

-Pretty quick.

I was quite lucky.

I left drama school, got an agent pretty much straight away,

moved to London and started working and got EastEnders

and then East Is East. It was like a ladder,

I just kept on climbing up,

and kept getting opportunities and breaks.

You kinda come from my neck of the woods, up in Scarborough,

-you were born.

-I was born in Scarborough.

I didn't stay there for very long, can't remember much of it.

I used to go and visit when I was a lot younger but, yeah, the castle,

I remember the castle and all that.

And you've got something in common with Mr Purnell over there.

Mr Purnell! Where is he? Come on, Mr Purnell!

Let's 'ave it! Come on, let's 'ave it!

We-we... Go on, come on!

-It's been a while.

-I've got to explain this.

-You're big into house music, you were a DJ.

-Yeah.

-But he was... And I used to go clubbing as well.

-Yeah, yeah.

We used to hang around in the same clubs in Birmingham.

-Tin Tins, Bakers...

-Wobble.

-Bonds, Wobble, Crunch.

-My wife to use to go to Sutton Central.

-Yeah, yeah.

-How did it go?

It's big box, small box, big box, small box...

I just remember, when I used to go clubbing, there was this awful whiff of fish.

The lights, got the lights!

ALL LAUGH

There always used to be a guy in the corner smelling of fish

-and it must've been you.

-Must've been me!

I used to go straight from work!

-Oh, my!

-Sit back down!

-But, music, it's a big part of your life as well.

-Yeah, definitely.

You know, I didn't grow up wanting to be an actor,

I always wanted to be a performer or a musician or a singer.

Acting obviously took off but music is my heartbeat of my life, really.

Right, kids, if you're just tuning in,

these are not Wotsits. I've spent long enough making these things.

I'm going to throw those in the chilli sugar, like that.

The idea is you just put these on here, like that.

And you just put them in a little pile.

If it was Glynn, he'd be there piling them all

into a nice...look like a giant Jenga,

and then you've got our sauce over here.

Like that.

-Do you want a hand over there, James?

-No, I've got it, mate. I'm on it.

I'd hate to see you struggle on your own.

Oh, there you go!

LAUGHTER

Personally, I'm going to do that.

Like David Hockney, there you go.

Then we've got a bit of passion fruit.

Just chuck on a nice bit of passion fruit

and just drizzle that over the top. There you go. Dive into that.

-Look at that.

-Churros, chocolate sauce, passion fruit.

You can't beat it. Give you a bit of energy for this afternoon.

-It's going to be perfect.

-Great stuff.

I do apologise, I can't be held responsible for that dancing.

If you'd like any of the recipes from today's show,

you can click on to our website. That's bbc.co.uk/recipes.

We're not live today so instead, we're looking back at some

of the mouth-watering clips from the Saturday Kitchen vault.

Here's another great idea for Sunday lunch from the brilliant

James Tanner involving some very special cider.

-Welcome back, James.

-Good to be here, James.

-You often cook fish.

-You've been down in Plymouth.

-Yeah, this is great.

-Something different today.

Nice change, we've got fillet of pork, going to brush it with treacle

crushed butter beans and then a Devon cider apple sauce.

So you want me to...

-If you could take the Bramley apple, that'd be great, thanks.

-OK.

First things first, peel that off.

I've a pan on the go, we'll make a quick apple puree

-to go in the sauce base.

-OK.

-I'll crack on with the pork first.

This is pork fillet, exceptionally lean. Quite reasonable to buy.

Cooks very quickly but you don't want to overcook it

because it can dry out.

He's banned me from using a knife this morning because...

Yeah, I'm looking after you. Be careful.

Thank you to Kelly at A&E in London.

She did a star job. Rushed me in, stitches, look at that.

There you go. Done this morning.

-OK.

-All I'm allowed is a peeler.

-You just carry on and peel, you'll be all right.

-Thanks(!)

We've got a bit of salt and pepper on the pork fillet.

I'm oiling the meat, not the pan.

I have a hot non-stick pan here.

-The idea is, all we'll do is seal this off.

-Yep.

We roll it in the oil. We lay it away from ourselves

so no oil splashes back on us.

I'll get rid of all this, wash my hands and I'll be back with you.

-The treacle doesn't go on until the last minute?

-Exactly.

If I put it on at the beginning, there's a good chance it can burn.

It'll turn bitter. I don't want bitter,

-I want that semi-sweetness that goes with it. OK?

-OK.

OK, so I've just washed my hands off and the idea is,

with the pork, I am not shaking the pan around or anything,

I just want it to sear on all the sides.

As you can see, quite minimal oil, we're going to keep that on the go

and turn it and turn it and then I'm going to add a bit of garlic.

You can get some great pork in the UK now.

I know you have it on your restaurant menu as well.

We have got it on the lunch menu at the moment. Yeah.

There's great pork. Great Suffolk pork, great Wiltshire pork.

They do new breeds now as well. Rare breeds. Bringing those back.

It's fantastic.

OK, so we just want to get as much colour on this as possible

on all of the sides. Then, the addition of garlic.

If I put the garlic in at the beginning,

there is a good chance it could taint it and burn.

I don't want that happen. OK.

We can just say that you have to buy the British pork as well.

-Definitely. Definitely.

-Absolutely. Definitely.

Right, OK a couple of knobs of butter in there as well.

I'm going to grab myself a spoon.

Once the butter starts to melt, just a start to baste it a bit

and just turn it ever so slightly.

It's just starting to colour on all sides.

I can stand here and you can cook it in foaming butter

and turn the heat down, however, you know,

I'm thinking of people at home for this recipe,

seven to eight minutes, 200 degrees, cook it through the oven.

You want to cook it so it is moist

and slightly leave a bit of pinkness in there as well.

This goes straight into the oven.

I have got one on the go already which I'm just going to check now.

By checking it, I know from feeling that now, once I rest it up,

which will take literally all of two to three minutes,

that that will come out nice and moist.

At this stage, while I have got this on the heat,

I am going to grab some of my black treacle

and we just get a good dollop of it, really, James, a spoonful.

I'm just going to turn this oven on. OK, right.

And we're just going to get ourselves a bit of treacle.

Yeah, a bit of black treacle. You don't have to overdo it.

We want that kind of semi-sweet tartness, as I said.

Whack that onto the pork. That's all we need.

Then just going to get myself a pastry brush.

Just dampen it and then brush it all over.

Then let the heat of the pan melt the treacle down and roll it.

Now, this is the resting stage.

It's really important to rest your meat. Meat is a muscle.

It goes very, very tense so you want it to relax, let the juices out

and everything else.

Now, we're going to leave this over here just to rest through.

We are serving it, as I said, with butter beans.

Now, we have got some dried butter beans.

They have been soaked overnight in water.

-All we have to do is...

-These ones?

-Yeah. Dried butter beans.

These ones have been soaked overnight in water.

-We're just going to drain these off.

-That's cold water.

-That's all it is.

If people can't get hold of these, you can use the tinned ones.

You can do, but I would recommend washing them off quite well

cos sometimes they are in that salty brine.

Now, all we do is, straight into a pan. Quite a hot pan.

Cover them in fresh water, no salt.

If you add salt there is a good chance it will take ages to cook

-and go horribly hard.

-It toughens the skin.

-It does.

-You can do the same with all...

-All pulses.

-..all beans.

Exactly. OK, cool, right, so we have got the apple puree.

You are cooking that down. Leave that there.

With the butter beans, they take about 20 minutes to cook.

We are going to add more flavour to it once they're cooked.

So here we go. These ones are already cooked.

20 minutes later, all you do is this. Strain off your butter beans.

Make sure you give them a good shake. OK?

We've got the little mixer on the go there

and we're going to start to pulse these together with the addition of

some white-wine vinegar, a little bit of butter and some fresh sea salt.

I've heard these called lima beans as well,

-some people call these things.

-Lima bean? OK, new to me.

Right, still enough for a portion so that's great.

For that amount, you want about two teaspoons full of white-wine

-vinegar, and I'd say about that is enough for the butter.

-What, that?

Calm it down, James. Walk away from the butter. Walk away.

-Are you sure?

-Yeah. But what I do want is this.

Do you want to phone a friend?

What I do want is this - a nice bit of sea salt in there.

OK. The vinegar adds a wonderful, nice tartness that I think works

really well with the apple. We're going to get rid of this pan.

So we just lightly blend that so it's not too much of a puree.

-We want it chunky.

-Tell us about this. I haven't seen this before.

Right, so, this is Devon cider. It's a dry cider.

The reason why is cos of the sweetness of the apple.

I don't want to overcomplicate the recipe.

But it's made in the style of Champagne

so it's got a wonderful tartness to it.

But you can't call it Champagne cos it has to come from Champagne.

Exactly. This is going to fizz everywhere. There you go.

Right, I'm making what you call a quick reduction.

And, literally, I am using a big-surfaced-bottom pan

so it will reduce quicker

and I'm obviously only going to do enough for one,

so not overdoing it, and we are just going to let that fizz up

-and literally cook down almost by half.

-You want these.

Let it bubble up.

So, apart from the restaurant, cos you have got two now,

you have got a little brasserie sort of thing.

Yeah, quite a big brasserie, really.

We have had that one four years and Tanners restaurant will be 11 years,

-believe it or not, 11 years in July.

-11 years. And you split that between...

-Your brother is also cooking there as well.

-Chris, my brother,

my business partner, and we both cook at Tanners a lot and then

I go down to the brasserie as well.

I'll probably be there tonight doing a couple of shifts at both places.

OK, so the butter beans, you want to keep warm, obviously.

The cider, again, I'm not shaking it or anything.

Just let it reduce down, and it is starting to bubble up.

At this stage, we're going to grab a bit of stock.

That is your little apple sauce. We are talking simple ingredients here.

There is not a lot going on. That is the ethos of the book you're writing

-as well, isn't it?

-Yeah, thanks for mentioning that, James.

A great little thing there. I've got a new book coming out which is out in September

and it is called James Tanner Takes Five,

so 100 recipes, five ingredients, really simple.

But I have really put my heart and soul into it.

Pastry, patisserie, fish, a lot of vegetarian, a lot of meat.

Stuff for the home cook. Where did you put that apple puree?

-It's there.

-Thanks. You have your uses.

OK, right, in the with the diced apple, OK,

then in with a bit of the puree.

-You use of Bramley apple for the puree.

-Exactly.

-But, obviously, diced apple...

-Yeah, you can use a Braeburn or a Cox.

Braeburn or a Cox. And the idea of this is, you mix the two.

You want the tartness from the Bramley.

Can you put some knobs of butter in? We're going to monte it up.

When I say monte it up, it just adds a gloss, basically.

OK, now onto the pork.

-This is rested.

-Of course.

-OK, I'm just using my fingers.

I've got clean hands, obviously.

Just rolling it around in what's left there from the treacle.

So, it's nice and glossy, nice and rich and sticky.

I've also seen game you can do like this.

-Partridge, some people use that as well.

-You can do it, yeah.

Some people use a little bit of honey and vinegar, like Xeres,

sherry vinegar, at the end. OK, so we get the butter beans.

Some of them in the middle.

These go a long way as well and by adding different flavours,

yes, I could put herbs in there now and everything else

but you'll find with this, you don't want to overcomplicate the flavour.

With regards to the pork, you see it has still got the moisture in

there as well and it's just slightly off-pink. That's how we want it.

I'm going to slice this up.

With that, you have got to get the really good pork.

Top-quality reared pork all the way for this. OK.

This is actually quite sharp, isn't it?

That's the idea because the sweetness is there.

With this, we are just going to grab pieces of pork, lay them

out across the butter beans.

You could serve this now with, maybe, some kale. That would be lovely.

-Delicious.

-A bit of spinach. That kind of thing. Large leaf.

That would be nice. Anyway, you just give it a good...

Get the nice chunky pieces of apple over and around.

A little bit of the panned jus.

And really, James, that's it.

That's my treacle-glazed fillet of pork, crushed butter beans

and Devon cider apple sauce.

-Tweacle. Look at that.

-Tweacle.

I have to say, that sauce, it is that nice sharpness, definitely.

-It's the champagne-style that does it.

-You're about to try it. Have a seat. And then dive in, Chris.

What do you think of that one? Something that you would attempt

at home? I hear you are a bit of keen cook as well.

Yeah, I wouldn't attempt it at home but I would definitely eat it.

I love pork, I love crackling and I love the idea of the black treacle.

Exactly, you have got to get it all together so you get

the smoothness of the butter beans, that little bit of vinegar in there.

-Do I have to pass it on now?

-Yeah, that's it.

Clare's waiting at the end. She hasn't eaten all morning.

Like you say, you can mix and match. You don't have to use pork.

-You can use... Chicken would work well.

-Chicken, it would.

Later, obviously, when lamb comes in a bit more.

Lamb with butter beans, a bit of Xeres in there or some sherry,

some honey, if you didn't want to go the treacle route,

-that would work beautifully.

-It's delicious.

-How do you go? What do you reckon?

-Absolutely delicious.

It is nice, yeah. What do you reckon?

-And it's a nice little sharpness with that sauce.

-Really good, yeah.

Now, if you're cooking any pork this Sunday, give that apple sauce a try.

It really is stunning.

Now it's time for a classic helping of game

from those fabulous Two Fat Ladies.

-Look, Jennifer, Scotland.

-Scotland, here we come.

We have a marvellous kitchen to cook in today.

I know the house awfully well.

-It's the home of the 15th Duke of Hamilton.

-Goodness, how grand.

-I love a Duke. Is he at home today?

-No, dear. Sorry to disappoint you.

He's flying aeroplanes with Hussein of Jordan,

which is why we are being summoned to cook for his guests.

A very unusual thing to be doing.

Never mind, when the cat is away, the mice can play.

# The baby in the West Wing who crouches by the grate

# Was walled up in the West Wing in 1428

# And if anyone spots the Queen of Scots

# In a hand-embroidered shroud

# We're proud of the stately homes of Scotland. #

Well, today I'm going to prepare lovely bunny rabbit. I love rabbit.

I think it's delicious. I'm going to make a stew.

But before cooking the rabbit,

it must be marinated overnight to give a good flavour

and to lubricate it.

So, in here, with the rabbit pieces, I've got white wine, onion,

carrot, rosemary and bay leaves.

And I'm making pheasant and pickled walnut terrine.

You may think that game is for the rich, the idle and the aristo

but you would be wrong.

Game is lean, fat free, if you must,

delicious, more importantly,

and you can even buy it in supermarkets these days.

What I'm doing at the moment is I am lining this terrine

with streaky bacon.

What I'm doing is I'm just flattening out the bacon

a little bit so that it will go better round the tin.

And, like Jennifer's rabbit, pheasant has no real fat in it

so you have to add some fat.

That is why the bacon, for this terrine, because it will lubricate it and make it moist.

Apart from the fact that, if you use good bacon,

it will taste delicious.

So, I have now lined this tin and then you put in the pheasant.

This is the meat from a whole pheasant. Cut it into strips.

Both the white meat and the dark meat.

I have had it marinating overnight in red vermouth.

Pack it in well.

There is an amazing amount of meat on a pheasant.

People are constantly surprised.

Now that I have half filled this terrine,

I am going to put in a layer of pickled walnuts.

I hope they're not those disgusting heavily vinegared ones you

-get in pubs. I don't like that taste.

-Oh, God forbid, Jennifer. No, look.

-Lovely little things. My own green walnuts.

-That's terrific.

Picked in the garden this morning, which I shall pickle in due course.

-I brought him along just to show you.

-Very proud-making.

Very proud-making, yes.

Anyway, here are some I did earlier, like last year.

-They look wonderful.

-And you just slice them. Not too thinly.

You don't need to be painstaking.

You can buy them in any good delicatessen

and they are lovely things.

You are flouring your rabbit that way.

That's a very good way of doing it.

It's the only way. It's terrible, that, putting it out on a basin

and dib-dabbing on and everything gets sort of soggy.

And you spend half an hour scrubbing it off the kitchen table afterwards.

There we are. Now I am going to put the other half of this pheasant on

and fill it up to the top.

So now I have filled up the terrine.

I am just going to cover it with some more pieces of bacon.

You see how really simple this is.

Everybody thinks terrines are so complicated. They are terribly easy.

So, there we are.

I'm just going to put it in a bain-marie and put it in the oven.

A bain-marie - Mary's Bath.

Everybody thinks it is something terribly mystical and wonderful

but it is actually just any old pan with some

water in the bottom of it and it is just

so that the bottom of what you're cooking doesn't burn.

It steams a little as well, which helps the cooking process. Oops.

There we are.

Right.

I'll carry on with my rabbit stew.

I've got some olive oil in this pan and we want to get it really hot.

I want it up because I want to put chillies in and make them

explode as they hit the heat.

Do remember, with chillies, if you touch them, for heaven's sake

wash your hands and do not touch your face or eyes otherwise,

you know, you are in real pain.

On second thoughts, if you encourage people to touch your face and eyes

they won't do it again a second time.

THEY LAUGH

Put the bits of rabbit in, keeping up the heat.

That rabbit looks lovely. Mmm.

We want to fry these pieces...

briskly, so as just to brown them outside.

Now, we want these to get nice and brown,

so that they're sort of caramelised all round.

Mmm! It smells so good!

That's what I hate about microwaves.

They don't have any smell. They're so boring.

"Eeeeeeee...ping!"

And that's it, that's all there is to it.

Do you remember when one was young, you know,

-you got rabbit instead of chicken?

-Yes.

But until the early 18th century,

-when they suddenly started breeding, they were a rarity.

-A rarity?

Oh, yeah, they were a great luxury food.

Used to have, you know, warreners

who were quite high nobles of the court,

who looked after the King's rabbits.

Also they have a far better taste

than your average supermarket chicken.

A board of polystyrene tastes better

than the average supermarket chicken.

Now that's getting nice and brown. Not quite done enough.

-Very important, is it, to brown properly?

-I like the brown.

It gives it that sort of caramelisation and...

gives a very good taste.

What's your favourite game, Jennifer, do you think?

Well, I love the grouse bird.

But anything to eat with bread sauce, is my feeling...

..which I adore.

-Bread sauce with bread sauce.

-Bread sauce with bread sauce.

-Bread sauce with sausages.

-Oh, really? That's a thought.

-Frightfully good!

-Yes, I can imagine.

There we go.

They're pretty brown and nice. And they look pretty, don't they?

Very lovely.

So we want to put them into this nice pot.

Now...

..I'm going to put the marinade,

all the delicious things that were in the marinade,

into here and bring it up to the boil.

Look at that. Doesn't that look pretty? Lovely colours.

And I'm going to add garlic...

Garlic.

..a good quantity of capers...

..and, of course, my favourite, anchovies.

They add to practically every dish.

They just sort of disappear and make a wonderful taste.

Yes, I'm surprised not to find them in your coffee cake!

JENNIFER LAUGHS

I'm just mixing everything up together

and I wanted just to come up to the boil.

That'll do.

-Into the pot.

-What, you're just going to pour it all over?

-Yes.

That'll take about 40, 45 minutes to cook in the oven.

In she goes.

Ooh, yummy, I can't wait! It smells wonderful.

It's awfully good, I think.

When I say that I'm going to cook partridges with cabbage,

people look askance at me.

But actually, I find it's an excellent way of cooking them.

And I've got some bacon fat in this pan,

which I'm browning the partridges in.

It's important for this recipe to brown them well,

before you add the cabbage.

So now they're nice and brown, I'm going to add the cabbage.

Now, I've just blanched this very gently in a little boiling water.

And I'm going to season it with some juniper berries, which I've crushed.

And a bit of paprika. Just a sprinkling.

So these will take about 20 minutes, so I've got to cover them

-and I'll just move out of your way, Jennifer.

-Thank you, dear.

I'm going to cook these ravishing little medallions of venison.

They are from the fillet and they're very nice and tender.

And I'm going to...mix them, at the end, with bramble jelly.

Right, I've got my bacon fat hot

and I'm going to fry these little creatures.

-Tiny little fellows.

-Should they be pink inside?

I think slightly pink. I think it's better.

I always like seeing pink inside.

Those can keep warm for a bit.

This is the bramble jelly.

I'm going to put a teaspoonful, or just a little dab.

You don't want them getting cold.

I've got some good stock here.

Make some good stock, have some proper stuff, don't use a cube.

Preferably game stock, but a good beef or veal, you know, that'll do.

And scrape... Scrape all the goodies from the pan into it.

And then we want it to bubble away

until it gets that sort of syrupy look.

Now we're going to put in some creme fraiche.

Stir that in. We want it to come again to the bubble. That's gotten...

..nice and thick.

And we pour it over my little treasures.

We put some blackberries round.

-It does look lovely.

-Very good with noodles, I think.

-Just sort of buttered noodles.

-Oh, like the Austrians?

Yes, to sup up all the juices.

Well, that's done. I'm going to come and annoy you. Or can I help?

No, no, I'm all right. Honestly, I'm getting on like a house on fire.

Now this dish is called Duntreath grouse.

And what you do is you take a piece of apple...

and you insert it inside your grouse.

And then a knob of butter...

..and some salt and pepper...

..and another bit of apple.

And then I'm going to wrap it in streaky bacon.

And it's a very good way of using up older birds, if you have them.

These aren't older birds, by the way, they're beautiful.

They're beautiful, plump little grouse birds.

-So there we are. Just pop the last one in.

-Lovely.

-Snug as a bug in a rug.

-I'm just going to cover it with foil.

-Quite firmly?

-No, quite loosely.

-Quite loosely.

Just sort of drape it round the dish, like an evening shawl.

-There we are.

-Like silver lame.

-That's right.

And pop it in the oven. And there we go.

BAGPIPES PLAY OVER CHATTER

A comforting dish for a cold night or any night.

Warmer than a Highland piper.

Splendid for lunch with a salad or as a starter.

Ragout of rabbit...

My favourite habit!

A foolproof way to cook an older bird, like us.

Blend them with blackberries, rich and rare

Ah, but it makes marvellous fare!

Well, I'm exhausted, dear. I think it's bed-ohs for defs.

Yes, this is quite the grandest house

we will have dossed down in for a while.

It is indeed! If not the grandest.

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

However, we've got some brilliant recipes

from the Saturday Kitchen archives.

Still to come on today's Best Bites...

Cyrus Todiwala faces Stuart Gillies in a Saturday Kitchen omelette challenge.

Martin Blunos treats us to a hearty collar of bacon.

It's boiled and served with parsley dumplings, veg

and a good old bit of English mustard.

And star of Holby City and Waterloo Road Jaye Jacobs

faced her food heaven or food hell.

Would she get her heaven, chicken and a classic chicken pad thai?

Or food hell, lamb,

and a tasty Lancashire hotpot with lamb's kidneys?

Find out what she gets at the end of today's show.

Now it's time to relive the first visit

that Scotland's favourite son, Tom Kitchin,

made to the Saturday Kitchen studios.

Oh, and look out for a vintage clip of Ken Hom,

sporting a hairstyle similar to Tom's.

Great to have you on the show. I love your food.

-Thank you very much.

-Big fan of your food, cos it's so...

-it uses the best, best of British produce.

-That's right, yeah.

-So what are we cooking?

-So, today, I'll do something

which is really seasonal for this time of year.

These young little teal -

which are beautifully tender, very small, very tender -

with seasonal salsify, purple sprouting broccoli and some pancetta.

Cos it's a wild duck, the smallest wild duck there is.

And we've got this lovely little wild duck here.

You're doing it differently, you're taking the wishbone out.

What I'm going to do, Martin,

-is I'm going to take the wishbone out here.

-Yeah.

And what that's going to do, it's going to, once it's roasted,

it's going to make it very easy to take the breast off the bone there.

OK? So we just gently go down either side there.

You should be doing that with chicken, as well as all birds.

Yeah, with all birds, it's highly recommended.

Now, you want me to do the salsify, which is this stuff here.

-Yeah. Lovely.

-People don't normally see this stuff,

but this is salsify, which can be peeled.

You're using the peelings for this. You're going to deep-fry it.

You're going to do some nice peelings, keep the skin on

and we're going to dust that in flour and crisp it up in the fryer.

-OK.

-We're also going to do some little cooked salsify.

-To go with it?

Yeah, and then we're going to do the broccoli.

This is often called the oyster plant, isn't it,

as it's got the flavour of oysters.

Yeah, it's got a funny oyster flavour but it's great this time of year,

so it's really important that, with these game birds,

we use the root vegetables that are in season

at this time of year as well. That is a great way of cooking.

OK. So what are you doing there? You're just literally tying...?

Yeah, just tied the legs together there,

so that's just going to keep the bird held together nicely.

Now, I mentioned these awards because, I mean,

it's partly due to, in fact,

where you've trained when you were younger as well,

because with the great Pierre Koffman.

-Pierre The Bear, yeah, that's right.

-And some amazing...

Alain Ducasse from France. Some amazing chefs.

Yeah, I was very lucky.

I went through the real, proper Michelin-star training school.

I worked with the...what I class as the greatest chefs in the world

and all I've done is taken those wonderful techniques

that I've learned with those chefs back to sunny Leith in Edinburgh...

-Yeah.

-..and using the local produce that we have there.

-So it's...

-And it's definitely working - Restaurant of the Year,

you've won all kinds, Young Chef of the Year.

-Young Chef of the Year.

-Everything.

-Yeah, it's...

All these accolades mean is that you have to continue working harder!

-Exactly!

-So what I'm doing there, James,

is I'm trying to get some lovely colour on the breast there.

So that's going to help release the flavour,

-the natural flavour of the teal.

-Yeah.

And then we're going to roast that in the oven

for about eight to ten minutes, depending on the size of the bird.

I think the other one's just about ready as well.

Just about ready, I hope so.

Now, cos you're the youngest person in Scotland

to have achieved a Michelin star, aren't you, really?

I'm sure someone will pop that record soon.

And, of course, I mentioned, Jimmy, you're the youngest person

ever to get a number one single but we have, actually, in the archive...

got a shot of this guy...

-Who?

-..on his very, very first year of cooking.

Oh, no! Oh, no, that's...!

This you have GOT to see! Roll this one.

Now, the next step is to make the dough for the potsticker dumplings.

And, as I said before, it uses the same dough is the Chinese pancakes

but half the recipe.

-LAUGHTER

-It wasn't in the rehearsal. We found it.

You're cooking the same thing again!

That's what's going to happen to me after 25 years.

Where's the hair? It's the same dish!

LAUGHTER

-Anyway, over to you. We've got the teal.

-Lovely coloured skin there.

-Yeah.

-Were going to pop that in the oven. Oof!

There's some hot, smoky ones there as well, which are lovely.

We're going to let that rest.

You let that rest. I'll switch the timer off of here.

With all meat, we want to leave it to rest there,

like a good piece of steak or anything,

just to let the natural juices relax in the bird there

and it will hopefully be lovely and pink.

-A little bit of flour on this...

-You're very naughty!

..on these crumbs as well.

And I'm going to deep-fry these. What's next? We've got the salsify.

Yes, I've put the salsify into a pan with some olive oil.

A little bit of seasoning.

A little squeeze of lemon juice,

which is going to keep the salsify lovely and white there.

And we just toss that a little bit

and then, what I'll do, instead of cooking it in the water,

I'm just going to add a little bit of chicken stock on top there.

And that is going to give that

-a lovely intense flavour of salsify there.

-So over here,

if you can see me through all of this sort of stuff,

over here I've got...

basically the salsify have gone in there to make the chips.

Just dusted in a little bit of flour first of all.

The secret is to not overcook them, as they can go bitter.

That's right. If it goes too dark, it's going to go bitter.

So just take them light brown.

As soon as they're light brown, take them out -

you'll find that they actually continue to cook a little bit.

So as soon as they're light brown,

generally when all the foam starts to go away from the fryer...

And the flour helps there as well, James,

helps crisping it up a little bit as well.

There you a go. And I'm going to take these out now.

They're looking great with the peel on as well.

So I am now going to blanch my purple-sprouting,

which is just such a lovely vegetable.

But a great thing with purple-sprouting,

always make sure we cook it in boiling, salted water,

so it takes on that flavour.

-And bang in season right now as well.

-Bang in season.

-Yeah.

Once it's cooked, take it out, drain it,

and I've started sauteing off my pancetta.

Then I'm going to add my purple-sprouting and my salsify,

together with the pancetta,

and that'll take on the lovely bacon flavour.

I'll bring the teal, because you want that taken out.

-That's lovely.

-Drain off the fat,

-and then you'll make a sauce out of this.

-That's right.

We drain off the fat, but all that flavour of the teal's still in there.

-Smell that, it's absolutely delicious.

-OK.

And what have we got for the sauce?

So what I've used is a little bit of game jus,

or you could just use a little bit of chicken stock,

and game jus is just when you take the carcass of the teal

and cook it out with some chicken stock, and reduce it.

Lovely, look at that.

I mentioned your restaurant as well

but you're doing food for people at home as well, is that right?

-We started a service.

-Like a takeout, is it?

Well, yeah, it's a kind of Michelin-starred takeout,

but we do a service called Your Kitchin,

which is where we'll take the food from the restaurant

to your home or to your business,

so it's just about trying to grow the business a little bit.

So it's pretty handy with your surname, isn't it?

Yeah, imagine the stick I got when I was at school.

Probably, yeah, just keep adding onto it.

But it's done you well, because not only that,

you've got, obviously, the outdoor catering as well,

but your book, you've started to write your own book.

Yeah, it's really exciting.

We're doing a book which goes with our philosophy,

-which is called Tom Kitchin - From Nature To Plate.

-Right.

But it's also a little bit of a story about a young Scots lad

going to work in the kitchens of Alain Ducasse, Pierre Koffmann,

and the experiences of actually setting up your own restaurant,

and they don't teach you that when you work for...

-He's a good mate of yours, isn't he, Alain Ducasse?

-Yes.

Many years ago, he introduced me to this Scottish bruiser

named Gordon Ramsay.

And the rest is history on that one.

Right, over there, we've got the...

We've got the salsify, that's nearly ready.

-I'm just going to drain off the purple-sprouting now.

-Yeah.

-So that's lovely.

-But this is also great for mash, salsify?

Oh, it's absolutely delicious

and it also goes very well with fish as well.

People might not think of that.

-It's got, like we mentioned, that oystery sort of flavour.

-Exactly.

-So we've got the salsify there.

-I'm not sure if Jimmy will like it.

No, I guess. What is "salsa feet"?

-Salsify.

-What is that?

-There, you can take that home with you.

I don't know whether you'll get through customs with it.

Looks like a cigar. That's what it is.

-Is that a root?

-Yeah, it's a root vegetable that grows in the winters.

-It actually tastes like...

-Right, what have we got?

-We'll start plating this up now.

-Start plating that up.

A little bit more seasoning on that.

All those flavours together,

so I'm just going to take the breast off now

which is lovely and easy, because

-we've taken out the wishbone.

-Do you want a bit of black pepper in there?

Yeah, that would be lovely, James.

The secret is, I think with duck as well,

-all game sort of stuff, keep it nice and pink.

-Keep it nice and pink,

and that's exactly what we've managed to do here, thankfully.

And there's that.

There we go. One more off.

In the restaurant, you do, what, two of these per portion?

Two of these per portion, that's right.

But it's so lovely and tender, this meat.

-There we go.

-It's delicious.

So very simply,

we're just going to place that in the middle of the plate,

and all that lovely flavour, the pancetta goes so well against...

What I love about your sort of food as well,

although Michelin-starred food can be a bit small,

they're Scottish Michelin star, which is decent portions.

That's it, a decent portion. We don't want people going home hungry.

Otherwise they won't come back, in Scotland.

A little bit of sauce on it as well.

A little bit of sauce, and the salsify crisps on top there.

That's going to give it a lovely texture.

Then we've got that lovely game jus.

Over the top.

And that's real seasonal cooking

-for this time of year.

-Tom, remind us what that is again.

-So, we've got some roasted teal.

-Yep.

With purple-sprouting broccoli, salsify and salsify crisps,

-and a lovely game jus and a few bits of pancetta.

-Easy as that.

So you've first of all got to find your teal, haven't you?

-That's right.

-We're waiting.

-You're waiting! Have a seat here.

-I'll move my salsify.

-Yeah, you've got your salsify. But dive into that.

-Ladies first.

Now, try it, because I know you were interested in trying duck.

-Yes. It's another bird.

-This is slightly different.

Dive in, dive in.

-LUCY:

-Is salsify like parsnip?

Taste it. It's got a flavour of its own.

-I tasted it raw. It's quite good.

-It's meant to be cooked, really!

-I never heard of it being...

-What do you think of it?

-Mmm, it's quite nice.

-Pretty good?

-It's really good.

-There you go.

And that made it clear why

Tom's restaurant has a much-deserved Michelin star.

Now, the Saturday Kitchen omelette challenge

brings out the more competitive side in any chefs

and when Stuart Gillies came face to face with Cyrus Todiwala,

they both wanted to win. Take a look at this.

-Now, Stuart, you were once top of our board here.

-Once.

You've moved down a bit.

25 seconds, not a bad time.

-Still in the blue.

-And then Cyrus, you're down here. 49 seconds.