Episode 69 Saturday Kitchen Best Bites

Good morning. I've got a feast of fantastic recipes in today's Best Bites.

Welcome to the show.

We've dug deep into the Saturday Kitchen archives to put

together a mouth-watering menu for you this morning.

Mark Sargeant pan-fries guinea fowl

and serves it with bubble and squeak, cocktail sausages, bacon and onions,

with a delicious brioche bread sauce.

Matt Tebbutt takes time away from his beautiful gourmet pub

in South Wales to make a Monmouth pudding.

He cooks frozen berries, puts them in a sweet breadcrumb base

and tops is all with meringue to create a sumptuous dessert

perfect for a Sunday lunch.

The amazing Indian chef, Atul Kochhar, whips up a murg adraki,

that's ginger chicken to you and me.

He stuffs chicken breasts with minced chicken, spring onions

and ginger and then serves it with a ginger sauce

and a delicious ginger chutney.

And Emma Bunton faced her Food Heaven or Food Hell.

Would she get her idea of Food Heaven -

lobster with my lobster ravioli and lobster sauce - or her Hell -

monkfish with a lime and chilli monkfish tail with pea guacamole?

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

But first, Tristan Welch treats us to his take on a Cornish classic.

It's time to gaze at the stars.

-Great to have you on the show again.

-Thank you very much.

Now what are we cooking today?

Stargazey pie, from Cornwall, yeah?

A real Cornish classic from Mousehole.

-In Cornwall.

-Mouse...hole.

-Yeah.

-Mousehole. That's the place, OK.

Was it named after a fisherman or something?

No, it's kind of to celebrate this fisherman who went out

in stormy weather and got fish for the whole village

and managed to feed the village when they couldn't go out.

Right, so, what's the fundamental base?

So obviously we've got sardines. You can use pilchards.

We're using beautiful Cornish sardines.

Look how fresh they are there.

They are fantastic.

The thing about oily fish, they've got to be fresh as a daisy.

Got to be. Absolutely.

And a little bacon, quail eggs and some onions to go in there

and a mustard sauce to finish it off.

And I'm rolling out puff pastry for the top.

-Cos this is a pie where the top is cooked separately.

-Yeah.

-OK.

-Well, the idea behind it

is we want to get all the elements of the pie absolutely perfect,

so we kind of split it apart

and then concentrate on each individual element,

to make sure the fish is perfectly cooked.

So is this the type of food you've got in your restaurant?

This is actually on my starter menu right now.

Right.

Congratulations by the way, cos you're now three-star AA award?

Yeah, thank you very much. We're very proud of that.

It's a great achievement for us and the whole team.

-Olive oil...

-So we've got puff pastry.

It's important when you buy puff pastry to get the all-butter

puff pastry, really, isn't it?

Definitely. There's so much difference between...

-Full-on flavour.

-Yeah, absolutely.

-OK.

So, right, what do we do with these...?

I've got a J Cloth here because it's just keeping my sardine

nice and steady when I'm cutting it. It allows a little bit more control.

And I've taken the head

and tail off cos they're going to be poking out and gazing to the stars.

-Right.

-Hence the name stargazey.

-Stargazey, there you go.

So I'm going to fillet it gently here, like so...

Does the fish sing "God help me"?

Bit late now!

You shouldn't say that about my food, honestly!

Anyway, these are for the bits that point out,

-but this is for the filling.

-This is the actual filling.

Along with the bacon, which we'll cook in a second, and onions.

Now, if you can't get sardines,

I suppose you could use mackerel for this dish.

-It's traditionally made with pilchards and stuff, but...

-Mm-hm.

If you can't get sardines, you need to work harder, I think.

They're everywhere.

-In a tin, normally.

-Oh, yeah.

-They look a bit limp when they're gazing at the stars.

-Exactly!

You could just maybe serve it in the tin and put a puff pastry lid on top.

-Yeah.

-Not recommended. We don't do that in my restaurant, of course!

This is slightly different, the way you prepare this.

Normally we'd just put a lid on, but you're trimming this off here.

Yeah, so it's got room there for the heads and tails to poke out.

Right, so I'm just going to put these on a tray, put them

under this grill, and grill them for a couple of minutes.

Keep your eye on 'em. The last time I grilled sardines they caught fire.

Yeah, I heard that.

-I'll move that out the way.

-Thank you very much indeed.

Wash my hands.

-Cos I know what it's like.

-Right, we've got this puff pastry here.

The secret of this is you rest it in the fridge before you cook it.

Yeah. You have to let the pastry relax, definitely,

otherwise you just get a shrunken puff pastry lid which won't

fit your actual pie case or whatever.

So this is smoked bacon here.

I've blanched it for about 20 minutes or so.

I'm just cutting it into, as we say, lardons or just little bacon pieces.

It doesn't have to be perfect, I suppose,

but I kind of like it that way.

The sauce is actually quite quick, this one. It's quite simple.

The sauce is dead simple. Mustard sauce.

You'll never make mustard sauce any other way when you've done it this way.

So it's just chicken stock, oil in there.

And in a minute we're going to add creme fraiche, some mustard...

dead simple, just like that.

Even though we're using fish, you still use chicken stock for this?

Yeah, because there's bacon in it as well.

So we want that little nod to the old meat side of things.

-Yeah.

-And I think mustard lends itself to meatier flavours

and the sardines are very rich as well.

So we're just going to let the bacon and onions colour off gently.

While that's cooking, that pastry goes in the fridge,

and then you can cook that. We've got one in the oven.

About 15 minutes, quite a high oven, about 200-210?

Yeah. That's about right. So this is a good little tip here.

I'm going to poach some quail eggs now.

And this is how I make perfect poached quail eggs.

Just going to keep that moving. So...

ice water, and I just poured a little bit of ice water in there.

And I'm cracking open these eggs straight into the ice water.

And what that does,

that encourages the looser egg white to expel into the cold water,

and leaves that little dense egg white that coats the egg yoke

around the outside of it.

So basically, when you pour it into our boiling water,

you're left with a perfect, hopefully...

Would that work with all eggs? Or particularly quail ones?

I don't know, I've never done it with a chicken egg.

-You'd need a lot of water.

-You'd need a lot of water!

An awful lot of water, you'd be there a long time.

But it is... Egg whites are split into two.

And the longer they're kept, the more the whites mix in together.

So that's why a fried egg, when you fry it and it's old,

-it splits all over the pan.

-Definitely. Absolutely.

-So the key is to use super fresh eggs.

-OK.

Do they separate in the water or stay as a lump?

-You're going to find out in a minute.

-Exactly. Watch this space.

I'll just pour a little bit of that water off.

-There is a touch too much water.

-So that's ice-cold water?

That's freezing ice-cold water.

And we've got boiling water here with a touch of vinegar.

-Give it a nice spin. And pop them in.

-The whole lot in the water.

Yup, water, the lot.

How did he not get any shell in it? That's the trick for me.

Years of practice.

Is that all it is, practice? Because I've never actually...

-He has got a little bit of shell in there anyway.

-Has he? Good lad.

Good lad! That's what I want to see. I feel better now.

-That's your spoonful, that one there.

-Right.

-Right, this mustard sauce, it's so easy. Thank you very much.

-Fire away.

So, um, creme fraiche, English mustard -

the runny kind -

and then the mustard powder as well.

Pop that in like so.

Then we're just going to whisk that in...

..to make sure it's nicely emulsified. Where's the whisk?

-Whisk is there, there you go.

-Perfect. Thank you very much.

-So use mascarpone for this, not cream.

-No, creme fraiche.

Because I like the acidity it gives the sauce.

And just a drop of lemon juice and a pinch of salt as well.

And to finish off our onions and bacon - which have been frying,

just gently - we're going to put a dash of that sauce in as well.

And this will just reduce down and glaze

-and give a little bit more richness to our bacon and onions.

-OK.

-And they will... You see now, that's getting nice and thick.

-Yes.

-Just cook down for a couple of seconds more.

-It's a quick dish.

Cos often when people are making pies, it takes a lot longer,

-but this is really quick.

-Yeah, yeah.

It has to be, we've got it in our kitchen.

We do a five-minute count on everything in Launceston Place.

This is our eggs. Perfectly poached. Nice and gentle.

-And they were beautiful.

-Right.

-OK.

-Look at those! See, look.

-Lovely.

-Lovely.

-Perfect poached eggs.

-Top tips.

-Everybody will be doing that later.

-You saw it on Saturday Kitchen first.

Right, so there's our boiled onions -

onions that we've blanched for eight minutes previously.

And bacon as well.

Make sure it's not too crispy because I think it becomes a little tough.

People are going to do these eggs, so what went in that water?

-Just a bit of vinegar?

-A touch of vinegar, a touch of salt

-and that's it.

-And that's it.

-If you wouldn't mind blending that for me?

-OK.

-That would be very kind.

A quick blitz, yup.

I'm just going to take our, um, sardines now.

We haven't pin-boned it because they are so delicate, the bones,

I don't think it needs to, really.

Right. You've taken the main one out anyway.

Yeah, we've taken the main bones out definitely. That's quite important.

We've got our nice softly poached quail eggs. Like so.

-OK.

-And hopefully our puff pastry lids.

-It is.

-Wahey!

-Sits on the top.

-Just get that out.

A lovely light mustard sauce just to go over there.

When people think of pies, you'd have to make this and then bake it.

-But this is really...

-It's a good dinner party thing.

-All the prep can be done in advance.

-Yes.

Five minutes and it will be on the table in front of your guests.

-And you have this as a starter?

-It's a starter in the restaurant,

-but you could do it a little larger as a main course.

-There you go.

Thank you very much. And then of course, we have to...

make it stargazey.

-Little holes in the pastry like that.

-There we are.

One little head there, and one tail.

I like a little bit of meat on the tail as well. There we go.

Just pop it in.

It's like those arrows you get to put on your head as a kid.

-Just like that!

-Culinary arrows.

There we are. That's stargazey pie.

Looks like the arrows, like you say. Have a look at that.

There you go, you get to dive into this.

I don't know where you're going to start with it. Have a seat.

-Thank you.

-Looks great, looks fantastic.

-There you go, well...

Ladies, something you would try?

-Would you try this for a dinner party or not?

-Um...

-No.

But that... that does put you off a bit.

It does, because it's looking at you.

-Like, are you going to eat me?

-Help.

I'm glad they don't do it with a beef pie. Big cow's head.

There you go, you can start on that, if you want.

LAUGHTER

Dive in.

Go on then, let's have a go. You can have a little...

Stop looking at me.

-Shall I do that?

-I'll move this, there you go.

-What am I doing here?

And the eggs will just break down.

Yes, it enriches the sauce as well. And everything like that.

The sardine will tell you, it's looking at you.

You are very nice.

If you don't mind your food looking at you as you eat,

then that's the perfect way to enjoy your sardines.

Coming up, I'll be making a cranachan souffle for Nick Frost

as he shows us what he can do with a stack of drinks trays.

But first Rick Stein takes some influence from Malaysia

in order to make a tasty beef rendang.

This is the island of Penang in the north west of the country,

once a British stronghold called Prince Of Wales Island.

Those were the days when fortunes were made out of spice trading

and mining.

I found Penang to be a really interesting place

to sample the food of Malaysia.

It developed here years ago when trade was at its peak.

A mixture of indigenous Malay, Chinese

and southern India, and maybe the odd cucumber sandwich.

For breakfast this morning I'm having a roti canai.

This is an Indian dish, or Indian-Malay dish,

but another example of the enormous difference of food

you can get in Penang. It's lovely. It's really spicy.

It's actually just a hot curry with dahl in it, lots of lentils in it,

very hot, and a roti,

Which is that wonderful thin bread that you've probably seen,

they do it like that, straight on.

Just watching them preparing my roti canai just now,

and they are so quick. It's like...

..and it's done.

Slow, slow, yeah.

Breakfast over and let me introduce you to Lawrence.

He was my guide who turned up with a minibus.

I later found out

he was the boss of one of the biggest travel companies in the area.

He brought me here to China Street,

one of the oldest parts of Georgetown.

-Mutton curry powder.

-Mutton curry powder. OK, yeah.

Oh, that is so nice! Lots of fennel in that.

So each curry, with fish we use different spices, different powder.

This is turmeric. Yeah? Turmeric, yellow ginger.

Such good quality.

-Very good quality.

-Really, really special that.

Wow, it's hot. We are here now in Campbell Street.

Campbell Street.

You can smell the food. We're at the Hameediyah -

one of the pioneering Indian-Muslim restaurants,

specialising in nasi kandar,

-Something that is original from Penang.

-Get some lunch?

-Yes.

This is the ultimate curry experience.

I don't know how many they're expecting for lunch,

but there's enough here to feed hundreds.

This is the famous beef rendang.

And the whole spectrum of curries from all over India

is reflected here. All have to pass the taste test.

When you're with Indians over here,

you're never far from the ingenious mechanical device

to make life a little easier.

My mouth was watering at the thought of lunch. And here it comes.

-And this plate, this is the murtabak.

-Murtabak.

'We were having a regular favourite - curried pigeon,

'the famous chicken kapitan, cooked in coconut milk.

'spicy vegetables, and of course, rice.'

-How do we eat, we haven't got our own plates?

-Um, yes.

-Normally we keep this with our fingers.

-OK.

Just get a dish, put on the rice, mix it with the curry

and then pick it up and eat it.

Yeah, you are eating more like locals now.

I asked many Malaysians to tell me their favourite dish

and all of them said beef rendang.

I'm never quite sure where beef rendang comes from.

We saw it in the Hameediyah restaurant, the great vat of it.

But it's interesting, rendang, because it's part curry,

but almost part pickle.

I read somewhere that the point of it

is that you slaughter a whole beast in a hot country

without any refrigeration, what do you do with it all?

You can't refrigerate it,

so you cook it with lots of spice, lots of paste

which acts as a preservative

as well as producing a thoroughly delicious dish.

So now for the paste. This is central to any south-east Asian dish,

whether it's Indian, Thai or Malay. Now to assemble the curry.

First of all I'm using a couple of tins of coconut milk

and plenty of lemongrass.

Give them a good old thump to make sure their flavour

infuses into the rendang. And, of course, cinnamon.

I always think of cigars when I look at them.

Next, tear up as much as eight kaffir lime leaves for fragrance.

Complemented by a generous portion of tamarind juice

which has been previously strained to remove the stones.

Finally, some salt.

And then let the rendang simmer for about two and a half hours

until the beef has become tender.

Before serving, remove the stocks of lemongrass.

A spoon of palm sugar rounds off the flavours nicely.

This cucumber and coconut salad works well alongside the rendang.

I've added freshly grated coconut to the deseeded cucumbers

and some thinly sliced shallots

and then some red chillies with the seeds taken out.

I made a dressing of coconut milk, lime juice, and sugar.

I didn't add any more salt because I'd used that

to crisp up the cucumbers when I deseeded and sliced them.

These eastern salads, so unlike ours in the West,

are the making of something like a rendang.

If I was doing a series entitled The Best Curries In The World,

the noble beef rendang would definitely be a star attraction.

Now, that beef rendang looked delicious.

I've never been to Malaysia, but I have been to Bolton recently,

and Scotland just this week. And Scotland, home of cranachan.

This is a variation of a classic Scottish dessert

I'm going to show you now. I've got in here whipped egg whites.

And I'm going to create a souffle, hopefully, in six minutes.

So we have whipped egg whites. I've got some ready-made custard.

You buy this from the supermarket. All right?

The reason you use this stuff, it's got a little additive in there

that holds it when you're making the souffle.

A few raspberries. Raspberries, of course, famous from Scotland.

From the west coast of Scotland. Give that a quick mix like that.

I like a raspberry.

And then all we do is we add the whites...to the raspberries,

fold half in as quick as possible.

And then take the rest of it... So ye olde recipe books, Janet,

that tell you to fold a figure of eight, forget about that,

just get it in the oven as quick as possible.

-So you quickly fold in, like that.

-Is that true?

-You're not worried about knocking air out?

-You won't,

-as long as you get it in fast.

-Nice.

Got a dish with oatmeal in it

because, obviously, the cranachan has the oatmeal on it.

But I'm going to serve it with proper cranachan on the side.

So just get a little bit of... That's it. Palette knife, like that.

-You're so nimble with a palette knife.

-Flatten it down.

15 years as a pastry chef, you see.

-Wow.

-Round the edge.

-Here's the finger.

-Round the edge.

-That's going to make it rise straight?

-Well, yeah.

Fingers crossed.

In the oven. It is live. So, there you go.

There's actually someone swapping it, that oven doesn't work.

-Don't tell me that.

-Only joking!

We've got Michel Roux out the back. He's just making a souffle.

Now, tell us about this film Paul.

It's the third in the line

-that you've done with Simon Pegg, of course.

-Yeah.

-You've co-written it?

-We have.

-I went to see it last night.

And it's... When you watch it, it's based on an alien called Paul,

but when you watch it there's bits of each movie. Tell us about that.

Yeah, I mean, we didn't write it with that in mind, really.

We just kind of wrote the film we wanted to write.

And then, you know, films like Star Trek and Star Wars

and Close Encounters and ET are our favourite films.

So, you know, you kind of quickly find yourself

referencing these films as a kind of love letter.

Cos I was picking up bits and pieces of that classic fight scene

in Star Trek, that was funny.

I got that. I didn't understand what Paul was doing in a big room.

-But my producer told me when we left the cinema...

-Yeah.

-..that, um, it was from Indiana Jones.

-Yeah.

-And that's actually Spielberg.

-It is actually Steven Spielberg,

yeah. What an amazing day that was.

Cos we were just working with him on Tintin, Simon Pegg and I.

And we kind of pitched to him that we've got this movie about an alien

and he said, "Well, maybe I could come in and do a small cameo in it."

And originally we said, "No!" And then we very quickly...

backtracked and said, "Yeah. Oh, Steven SPIELBERG?!

-"I thought you meant..."

-Cos you've got Sigourney Weaver in it.

Yeah, we do. Jason Bateman.

-So tell us about the plot.

-It's a story as old as time itself, really.

Two comic book nerds go to Comic-Con, they hire an RV,

they do a little road trip to Area 51,

and while they're there, they witness a car crash.

-In the crashed car is an alien.

-Yup.

-It's that old story.

-But there is things like these Comic-Con places? Cos I...

-There is.

Before you say, I've not been to one of them,

I went to one of these...I was actually doing a food festival.

-Can I just say? It's all right if you did go to one.

-No, I didn't.

You seemed like you'd been caught going into a gentleman's sauna.

-"I didn't go to the Comic-Con!"

-It was, in fact... I came out...

LAUGHTER

I came out of reception at the hotel, dressed in chef's jacket

and I'm stood there waiting for the car to pick me up

outside the hotel and I've got Darth Vader and an Ewok here.

Yeah. It's nice.

-What's all that about?

-You can be yourself, you know.

In Comic-Con in San Diego, there's, like,

half a million freaks and geeks that go over the three days,

so it's a place where nerds and geeks

and people who love science fiction can go and be themselves.

-Are you into that sort of thing?

-Absolutely.

-Are you into that?

-Yeah.

-There you go.

-Right, we've got toasted oatmeal...

-LAUGHTER

I didn't understand...

I couldn't understand what these people were doing,

but because they... They dress up like that all the time.

-No, no, not when they go to work.

-LAUGHTER

See, that's what we like. They've got the shoes on...

-Exactly. They'll keep the shoes on.

-LAUGHTER

That's what's good about Comic-Con,

you know, people who live all over America

that can't dress as an Ewok at work...

can take those three or four days to go and be exactly the person

-they want to be.

-Be exactly who they want to be.

-Exactly.

-Precisely.

Anyway, there we go, I've got this toasted oatmeal in a bit of butter

in here which I'm going to toast off.

The raspberries are just warming up, softened nicely.

I'm going to toast it off and add the whisky to it once it's cool,

fold it through whipped cream and a bit of icing sugar.

But the connection between you and Simon Pegg,

you knew each other for many years.

-Yes, 18 years we've been best friends.

-How did you end up meeting?

I worked in a restaurant, a Mexican restaurant called Chiquitos,

and his then girlfriend worked there. I became friends with her

and through her, I met him and, yeah, that was that.

You reckon you were the best waiter in the world in this restaurant.

No, I think I was probably in the top three.

LAUGHTER

And it wasn't like Claridge's,

-it was a Mexican restaurant.

-And famous for...?

-Fajitas.

-..for the old tray-spinning.

-Yeah.

-And it just so happens...

-Uh-oh!

We didn't plan this, but there you go.

Do you reckon you could spin 13 trays on one finger?

Yes, I'll have to stand. Well, you get very bored.

These are a lot smaller than the ones we used to spin,

but you'd start at one and then you'd kind of...

I haven't done this for...

And then you go on to three and then what's that, six?

-These are quite heavy.

-So then I would, OK...

LAUGHTER

CHEERING

The bigger ones are easier, because you can get more momentum.

Right, so we're whipping up our cream here.

Now, all you do with this is you basically soak this

in the whisky, all right? So that's the idea of that.

We soak it all in, give it a quick mix together...

like that and it all starts to come together.

-Now, as well as Paul, we know you from Hot Fuzz...

-Yeah.

-..was it Rock The Boat?

-The Boat That Rocked.

The Boat That Rocked, yeah, that's the one and Shaun Of The Dead,

which, of course, was the huge one.

Was that the one that set up your partnership, really,

when it comes to writing for films?

Well, no, well, this was the first thing we'd written together.

This was the first film

and the other ones were written by Edgar and Simon,

so it was a nice chance for me to have a go, this time, at writing.

-There you go.

-Are you all right?

Yes, I'm fine. We're whisking this up

and then I'm going to fold in this, all right?

This is your cranachan, so this is the soaked...

A lot of people put honey in it and things like that, which is fine.

Give it a quick mix, there we go.

And then all I'm going to do is take the warm raspberries...

The thing about these, the Scottish raspberries,

because obviously the west coast of Scotland is famous for raspberries.

There used to be a train that used to deliver raspberries to London.

-The Raspberry Express.

-That's it.

-LAUGHTER

-I'm not being flippant.

-It wasn't in a comic either.

-No.

There we go, you basically just put that on there

and then a good spoonful of this.

-You've gone off me now because I like science fiction.

-No, I haven't.

I kind of didn't understand it, really.

It's the kind of film if I watched it again,

then it would suddenly click in, the Indiana Jones things.

I got bits and pieces. Men In Black, I got that. ET, got that,

but didn't get the big room with the boxes, but the producer did,

-he was laughing away to himself...

-Thank you.

He doesn't get out much, he's got big eyes like Paul, as well.

-Are we ready to go?

-We're there.

-Yes.

-Souffle.

-Wow, look at that.

APPLAUSE

-Smashing.

-Thank you very much.

-Michel Roux, that was brilliant, thank you very much.

-LAUGHTER

-Right, lift this off here.

-he's certainly proved that he can cook.

-Look at that, my version of a little cranachan.

-May I?

-Dive in.

Thanks very much. Wow! I love a raspberry.

Raspberry souffle with a bit of cranachan, warm raspberries as well.

When they're not in season, just flash them in the pan.

Mmm! Oh, yeah. That whisky is amazing.

You won't find me trying that with drinks trays

in my restaurant any time soon.

Now, if you'd like to try your hand at any of the recipes

from today's show, then log onto our website -

bbc.co.uk/recipes.

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

at some of the tasty treats from the Saturday Kitchen archives.

And now it's time to revisit the time Mark Sargeant was looking

after a number of Gordon Ramsay's restaurants,

but popped into our kitchen to cook guinea fowl.

Oh, and look out for the best home-made bubble and squeak

you're ever likely to see.

Good to have you on the show.

-I mentioned the new restaurant as well.

-The Warrington?

Amazing Victorian pub in Maida Vale in West London, absolutely fantastic.

There you go, straight there probably after the show.

This dish that you're cooking today, is this on the menu?

Yeah, it's kind of like, not so much a gastro-pub dish

but a classic British dish. We're using guinea fowl.

-Guinea fowl, right?

-I'm poaching it in stock, which I'll do now.

So what's this dish called guinea fowl with...?

We've got chipolatas, bubble and squeak,

which you're going to make me,

some nice smoky bacon which we're going to do some lardons,

some onions and finish with lovely bread sauce.

We're going to use brioche crumbs instead of breadcrumbs.

-It will taste amazing with that.

-Buttery as well, so it'll be rich.

Guinea fowl, tell us a little bit about this. I'll get on with my...

Guinea fowl is a great alternative to chicken.

If you're a big fan of the chicken legs, if you like the dark meat,

you'll love guinea foul, basically

because it's really dark meat, great dense texture.

It looks like a partridge when you see it, doesn't it?

Yeah, exactly, but just really lovely flavour to it

so we're just going to pot a bit of thyme and garlic in there.

Now, you're going to use the crown of this, but you can use the legs...

Yes, the legs, great for pies, just poach them off as well.

Really great for putting in pie fillings and delicious,

or you can even use the meat from that

and put it into the bubble and squeak as well,

but we haven't got time for that today.

So, just going to cut up some nice chunky lardons.

We've got some potato which we've already got mashed here

for your bubble and squeak.

Usually, obviously, you're using leftovers, some cabbage,

and then, rather than make that into cakes,

we're going to pan-fry it and mix all the brown bits back into it

so it's got lots of flavouring in there.

So this crown, it's a great way of cooking this,

but people can do chicken the same way,

it's nice to keep it nice and moist.

We do everything like this, we do chicken, we do pigeons, we do duck.

What it does is it renders the fat down, so when you fry it,

one, it's very healthy,

and two, it makes the skin ultra-crispy.

And also the breast meat inside...

I don't know if you've roasted chicken or something before

and the breast meat is very dry and overcooked,

this is an easy way of preventing doing that.

Also you can do them the day before as well,

poach it the day before, let it cool down in the liquid, take it out,

keep it in your fridge and then

when you come to do it the next day, just take the breasts off and...

-Mind the hot fat there, James.

-And, really, one guinea fowl,

you're looking at two portions anyway.

Yeah, exactly, one breast each.

You wouldn't serve four with a guinea fowl.

So we got the milk here as well, for the bread sauce which we've

infused with onion, cloves and bay leaf, very traditional to do that.

We've got the...guinea fowl here.

We're going to make sure when we take it out the stock, it's nice and dry,

because that's going to spit as well.

This is... I've got my cabbage here, which I basically just blanched off,

that's in boiling water, fried off.

-I'm going to add my potatoes to it as well.

-Get some onions in there.

So it's onions, bacon, chipolatas, so think kind of Christmas time.

And to finish that, because there's quite a lot of rich meat in there,

we're going to deglaze it with a bit of sherry vinegar,

-just to give it a sharpness.

-You mentioned Christmas,

but this is like the classic accompaniments, isn't it, really?

-You kind of learn it at college.

-Yeah, exactly.

So, roast chicken would be with bread sauce, sausages, bacon...

Yeah, but you don't really see that anywhere now,

but when you see the opulence

of our pub surroundings and you just have this, it just fits in perfectly.

So tell us about these pubs, then, cos you've gone from...

-You're still doing Claridge's and stuff like that...

-Yeah, busy boy.

On top of everything else, you've got the pubs to run as well.

Yes, well, Gordon and I were having a curry one night

and we came up with the idea of why don't we do, not gastro-pubs,

but proper pubs serving proper pub food?

Downstairs at the Warrington,

we serve pie, mash and mushy peas for lunch, you know,

with a selection of pies

and upstairs, we've got a first-floor dining room

which we've used kind of...

I'd say, it's more like a British brasserie, really...

-Yeah.

-..just serving, you know, great traditional British food

like this, because, you know,

food from around Europe and everywhere is fantastic,

-but I know you're a great adversary of real British cooking.

-Yeah.

Well, talking of British cooking, we've got this one on here

and this is... You would just basically pop that in the pan...

Yes, skin side down so it really crisps up

and we just finish it with a little knob of butter at the end...

And the reason why it's spitting is you need to dry it out quite well.

That's why it's ideal if you poach it the day before,

let it cool down and dry in the fridge so it's nice and dry,

you'll get a really crisp skin.

Otherwise, you just put a lid over it to stop it from splashing.

Right, so we've just taken the onion out of that now.

That's done its work. Just infuse this for as long as you can.

Like I said, with the breadcrumbs, we're using brioche.

Brioche is, as you know, made with lots and lots of butter

and it comes down to very fine crumbs.

So when you add that in, it also gives it a real fine consistency

so it's not too porridge-y, and also a nice, buttery texture to it.

Really delicious. You just want to mix that in.

Careful when you do this.

Add a few to start with, bring it back up to the boil,

-and then just see...

-They start to expand.

-Yeah, it's a lot thicker.

And you want a nice kind of...

Not porridge, but, like, a nice, creamy consistency to it.

That goes really... I mean, it's wicked with chicken.

guinea fowl, anything. Right.

So, this will be ready to turn now.

You see, that's got amazing colour on there. See, it's all golden brown.

It's going to be really crispy. There's no real fat in there either.

We're just going to baste it now with some butter.

He says, making it healthy and I throw a load of butter in there!

It's all about the flavour, isn't it, really? Let's face it.

Erm... And you're doing the bubble and squeak.

So, for me, bubble and squeak should be nice and rustic as well.

The way you're frying it, getting all the crispy bits in there,

then turning it over and mixing those back in.

That's where you get the real flavour.

The longer you can leave it in there, get it really nice

-and crispy, the better.

-Olivia, ever tried guinea fowl before?

-Never.

-I was just saying, yeah.

-This the first time?

-Indeed.

-There you go.

Fantastic. OK, right. So you're happy with that bubble now, James?

It's probably about... Yeah, that's not far off.

Season up there.

Turn it again. We've got enough heat there.

-I'll stir that for you.

-That's fine.

Add a few more breadcrumbs in there, James,

-just to get it a little bit thicker.

-There you go.

-So I mentioned... You're looking after five, is it?

-Yeah.

So we've got The Narrow, which is our first one,

which is in Limehouse down near the city.

Amazing views right by the river.

The second one we did was The Devonshire on Devonshire Road

in Chiswick. Then we had...

We just re-opened Foxtrot Oscar, which is on Royal Hospital Road.

I bet you wish you'd kept your mouth shut when you had that curry.

Yeah, I know! No, it's all good fun.

Foxtrot Oscar is a local kind of, you know...

Cos that was obviously famous for many years.

Yeah, yeah, yeah, for all the, you know...

Go and drink four or five bottles of wine on a Saturday afternoon.

-That's obviously changed now.

-Sherry vinegar.

-Sherry vinegar.

As I said, it's quite fatty, that.

It's quite... You know, the bacon and the onions and the sausages.

So what that does, it gives it, like, an edge,

like a little sharpness to take away that cloying, fatty taste to it.

Really livens the dish up. Just careful you don't breathe it in.

-There you go.

-There you go.

Right, so nice bubble and squeak there.

I'm just going to put a few of our lovely little chipolatas.

-They're hungry now.

-Yeah.

Oh, it smells gorgeous.

It's a rustic dish, this. You don't want to really play around with it.

So if you can get the bubble and squeak, put it in the pan,

keep tossing it around, you get that sort of mixture.

Nice crispy bits.

There you go.

Our lovely little crispy guinea fowl.

Sat on top there.

And obviously you got your...

-I never work this messily in work, you know that?

-Yeah, I noticed.

And then the bread sauce. Usually we serve this on the side, but...

Just plate that up like that.

And your pan juices are fantastic as well

for just going back over the bird.

A nice little classic little garnish of watercress,

very seasonal at the moment. Very good for you.

You always manage to make food look great just with a little

-bit of potatoes.

-Yeah, looked better in rehearsal anyway, didn't it?

Remind us what that is again.

OK, so, guinea fowl poached and fried, classic bread sauce,

bubble and squeak and a little garnish of chipolatas,

onions and smoked bacon.

I did want the shorter version, but that'll do.

Where I come from, it's guinea fowl and mash and sausages.

Right, have a seat. This is where you get to try.

-Who's having it first?

-Try that. Go on then, girls, dive in.

-Ladies first.

-Thank you. Dive into that. Tell us what you think.

-You go one end.

-Guinea fowl.

You can use that method for chicken, you can use it with anything.

Pigeon's fantastic. Really good, cos it keeps the breast nice and moist,

and then just the skin, cos very fine skin on pigeon

but it crisps up instantly, so it's nice.

And you'd recommend just the day before that.

Don't keep any longer in the fridge.

-And then obviously you've got a lovely stock to use.

-Mmm. Mmm!

-Guinea fowl for the first time.

-Tasty, isn't it?

-It is!

-Slightly more depth of flavour...

-Succulent.

-That's in the poaching.

It's exactly that.

It doesn't dry out, it will really keep control of how to cook it.

So we've converted three people to guinea fowl already this morning.

-OK.

-I knew it would be good

-because I could smell it.

-Yeah.

Mm. Fantastic.

If like me, you like bread sauce,

then you're going to love using brioche as an alternative.

Now it's time for those Two Fat Ladies to work their magic

on a cocktail party at the Brazilian Embassy in Mayfair.

Get ready for the canapes.

-Bom dia!

-Bom dia.

THEY SPEAK PORTUGUESE

I think I said, "We're the Two Fat Ladies for the Ambassadress."

I might've said, "We're two fat tarts for the Ambassador!"

-I hope not!

-Jennifer, so do I!

-Ah.

-Hello.

-Good morning, Madam Ambassadress.

-Welcome to the Brazilian Embassy.

-Thank you very much.

-Nice to see you.

-I'll show you the kitchen.

-That's very kind.

-A wonderful place.

Marvellous marble.

-Look at those wonderful tiles.

-They're magnificent.

-They're not Brazilian, are they?

-No, they're Dutch.

-Proper Delft?

-Yes.

Aren't they beautiful? Every one's different.

That's the way of the kitchen.

If you need anything, Joseph, my driver, is at your disposal.

-He does fabulous cocktails.

-As well? How wonderful!

THEY LAUGH

-Thank you. See you later.

-Thank you so much.

Go and find this wonderful driver.

Suppose we've got to find the kitchens first.

As we're with the Brazilians, I thought we'd make

something from their country, or originally from Portugal,

bolas de bacalhau, which really means salt cod fishcakes or fish balls.

But they've got a very good, strong taste,

and they're perfectly delicious.

Now, salt cod starts like this.

Hard as a board.

And it has to be soaked for a good 24-36 hours.

It's very handy if you happen to have a running stream coming

through the kitchen like they do in the monasteries in Portugal.

What do you do if you don't have a running stream?

You must soak it in water and change it continually,

or put it in a pail of water and leave the tap dripping on it,

which the water board won't like, but to hell with them,

they charge us so much money and do so much leaking themselves.

Anyway, having done that, you have these objects.

This cod here has been soaked and cooked.

The cooking takes about 20-30 minutes depending on the thickness.

What we've got to do is tear it into shreds.

You'll either do it with two forks,

but I tend to do them in the old-fashioned way that

I was taught when I was in Portugal many, many years ago,

and what they do is they put it in the cloth like that

and they rub them until you've got flakes.

And the great thing about this is, if there is a bone, you'll feel it.

You know, it'll pierce your little hands.

Oh, Jennifer, that sounds tragic(!)

Anyway, it's better than having it stuck in your throat.

Now we've got that in, we mix it with some sliced fine onions.

Then mashed potatoes. That'll bind it.

Also, they'd be too strong without.

Parsley.

Mint. The mint is very good, this taste of mint is delicious.

Now, we've got three egg yolks here.

We want a little bit of port.

It could be Madeira or even sherry,

but of the sweeter sort rather than the very dry.

Now, I want to put in a great deal of ground black pepper.

Instead of having to wash my hands, would you do it for me?

I'll be an Italian waiter for you.

I don't think Brazilian waiters use pepper pots.

-Madam, the black pepper.

-The Rubirosa, as they always say!

CLARISSA LAUGHS

-OK, thanks.

-I'll go back to my eggs.

I can keep that dirty hand going.

Which of course is spotlessly clean.

For the viewers who worry about such things.

CLARISSA LAUGHS

Now, that's the white of the eggs.

Beaten quite stiffly with a soft peak. And we want to fold those in.

They will make it all nice and light and crispy.

Then what you want to do is, you get enough to make little torpedoes,

flip-flopped from hand to hand.

It doesn't have to be terribly smooth or anything,

cos it'll become nice and crispy when it's fried.

I've got quite a lot of these to do,

-if you want to get on with your little creatures.

-OK.

Blinis, that's what I'm making, blinis. I love blinis.

What I've got here is some warm milk, just blood heat,

and some fresh yeast, which I'm going to crumble into it.

If you're using dried yeast, you'll need to leave this

to stand for about ten minutes after you put it into the milk.

And mix it all in.

Then I've got three egg yolks, which I'm just going to put in.

And a pinch of salt.

And mix all around.

And then you pour in some cream.

You can use butter, you can use yoghurt,

but in Russia, they would use cream.

Sensible creatures.

Then you just mix that all together.

And now I've got here some strong, plain flour which has already

been sifted, so I'm just going to put that into the bowl.

And some buckwheat flour.

Buckwheat is not a flour at all, really,

it's a relative of the rhubarb and the common dock.

In this case I'm just going to mix the two together.

And then just pour in the liquid...

..and mix it in as you go.

Now, this should sit and wait overnight

or for a couple of hours, minimum,

but thanks to my kitchen fairy, I already have one waiting for me.

I'll take this over here.

And the mixture should be nice and bubbly by now.

You can just see bubbles forming from the yeast.

And into this, I'm going to fold my stiffly beaten egg whites.

Make sure they're well folded in.

Very important that you don't get little lumps of egg white.

Now this is bubbling away nicely.

You don't want to use it until you see it bubbling.

If it doesn't bubble, the yeast hasn't taken

and you've got problems. But just leave it a bit longer

in a warm place with a cloth over it and it should be all right.

Put some oil in.

You really only want a very little oil.

Then you take a small ladle

of the mixture and just pour it into the middle of the pan

and wait until it bubbles.

Don't turn it over till it bubbles.

And then you just turn it over

and leave it on the hot pan

and let it cook the other side.

And do another one.

I love your little pans.

I know, aren't they lovely? Sort of cast iron. They're glorious.

If you haven't got tiny little blini pans,

and you may be those unfortunate people that haven't,

you can make them in an ordinary omelette pan or a frying pan

and then cut them in half.

Can I start frying these now?

-Yes. Of course you can.

-Oh, good.

Now, what you've got to do,

you've got to make sure the fat is really boiling.

Otherwise, these fish balls won't go crispy, they'll go soggy.

This is just ordinary cooking oil.

You fry them until they're brown all over and crispy.

Bubble, bubble, they go.

You don't want to overcrowd the pan.

You just have to go on doing them in batches and just keep them warm.

There we go. Beautiful.

-Look. Do you see the beautiful little creature?

-Oh, yes. Isn't that lovely?

That's what you do and you continue doing that.

But for the meantime, keep them warm in the oven.

Well, I suppose you're yearning for a bit of caviar, are you?

-I wouldn't mind.

-OK. Come on. Let's try these

and see if they're any good.

-A little sour cream for madam?

-A little sour cream, a little caviar.

-There we are.

-Delectable.

How is that?

Delicious.

When I was a little girl, I loved the name of this recipe.

It's called "gambas en gabardinas"

which, to those who don't speak Spanish,

means "prawns in mackintoshes".

All you do is you take some filo pastry

which must always, when unwrapped, be stored under a damp cloth.

It's amazing how quickly they harden up

and then there's nothing you can do with them at all

apart from give them to people you don't like very much.

So, you just take a sheet. Fold it over.

Cut it in half.

Fold it in half yet again.

And then brush it with melted butter.

Very important to remember to brush it with melted butter

otherwise it goes sort of hard and rather nasty.

Doesn't taste of anything.

This is some red jalapeno paste.

You can use any chilli paste, really.

But if it's not oil-based, just stir a little oil into it.

Otherwise, the prawns will be too dry.

You can get green jalapeno paste as well and ring the changes.

You just want to spread a little bit onto your pastry.

And these are tiger prawns.

The nice thing about a tiger prawn is that they very seldom have that

big vein down the back so you don't have to waste time de-veining them.

And what I've done is I've just peeled off the skin

except for the tail which I've left as a little handle.

And then you put it down just like that so that the tail extends.

And you just roll it over

and then brush it with some more melted butter.

Fold it over again.

I fold it over three times.

You're making a tiny parcel.

Again brushing with a little butter so it sticks.

Cut it off in its prime.

And then just press together the edges,

press it round so it's firm,

and lay it seam-side down onto a greased baking sheet.

And then you just keep going. Hours of endless fun.

Do you go to many cocktail parties, these days?

I do, as a matter of fact. But they're now called drink parties

and they go on much too long.

-It says six to eight and I see people arriving at nine.

-Pah!

-Most extraordinary.

-Do you have any useful tips for picking up men?

Well, I watch it. I watch it.

I've noticed the most successful thing is...

when you get these lovely girls

and they pitch their voices very low like this

so the men can't hear them.

The man has to get nearer and nearer and that always works.

You find in a few years' time, they'll have marriages

and children behind them. Whereas I say, "Hello, dears!"

And I don't get off with anybody.

I go off and look interestingly

at some picture or piece of furniture

and invariably somebody will come up and talk to you

and then you'd say, "I don't think Louis Quinze dates, really.

"He's beyond fashion."

Then they get very bored and go away.

THEY LAUGH

"Don't give me that Louis Quinze routine."

Right. Well, that's my lot.

So I'll just put these in the oven.

They take about six or seven minutes.

Now, I'm going to make devils on horseback. Not angels, devils.

And they are, usually, a bit of bacon

wrapped around the chicken's liver or a prune.

But you're going to get a double whammy because I'm going to stuff

the chicken's liver into the prune and then wrap it up with the bacon.

I've been sauteeing the chicken's liver in butter fairly gently.

But they mustn't be overcooked.

Like all offal, the moment you overcook them,

they become tough or they crumble - disgusting.

You want them pink inside because they're going to have another cooking

when they're wrapped in the bacon. So, what to do?

Get your piece of bacon. Stretch it out a bit.

Get a prune.

These are stoned. You can buy them stoned and you might just as well.

They're very good. Cut a nice, little chunk that will fit the prune.

Pop it in.

Sprinkle with a little cayenne pepper, just to give it a zing.

Then pop it on the bacon...

..and rolly rolly.

This bacon has got the rind off it.

Get a toothpick and pierce it to keep it all wrapped up nicely.

And there you have a substantial and rich, but very tasty,

little titbit which will go very well with cocktails of any sort.

There are things called angels on horseback,

which I suppose you could have alongside it,

and they are the same thing,

but instead of using livers, you use oysters.

There. I think I'll just put them in the oven.

They won't take long. About five to seven minutes.

I think I'll go and have a little lounge on my ottoman.

-With your hubble bubble, no doubt.

-My hubble bubble.

And I'm making acaraje.

It's a Brazilian bean fritter dish

which you have for high days and holidays.

And what I've been doing... These are actually black-eyed peas

and I've just had them in some cold water and I've been rubbing them

between my hands to get rid of the skins.

I'm just going to drain off the water.

And I have here, as you can see, a food processor

into which I'm going to put the beans...

..and then some onions.

which I've just chopped...

..and a pinch of salt...

..and some pepper.

And I'm going to add some hot pepper sauce.

In Brazil, they use malagueta chillies,

but I've been unable to find any in this country

and I wasn't going to fly to Brazil to get some,

so I've just got a spoonful of hot pepper sauce

which you can buy in any Afro-Caribbean shop.

And...then you just blend them into a puree.

Don't be tempted to stop too soon

because if it's not ground right down to a paste

it won't hold together when you come to fry it.

I must scrape the paste into this bowl here.

And now I've got two spoons

and I'm just going to mould a little cake.

Press it down quite well.

And then this is a dried prawn.

This is actually a South American dried prawn

which has got its shell on.

But when you eat it, you wouldn't know.

You can use just the ordinary little dried prawns

that you find in the Asian shops.

And you just want to squeeze the paste around it a bit,

so that the prawn is still proud, but that it's safely lodged in.

Like that.

And in here I've got a mixture of palm oil and vegetable oil.

If you can't get palm oil, it doesn't matter.

But with palm oil, you get the authentic colour

and the authentic taste.

Make sure my oil is hot enough.

Slightly more volatile than ordinary oil so you have to be careful.

There we are. Now, I'm just going to put these in.

As with all deep-fat frying, you don't want to cook them

too many at a time.

Wonderful smell.

The streets of Brazil are full of little stallholders

with hot things of fat cooking them.

I think these are done now so I'd better turn them out on a plate.

I'm looking forward to these.

They're really exciting and I've never had one.

CHATTERING

Caipirinha. Caipirinha autentica.

-Bueno.

-Felicitationes.

Welcome.

CHATTER DROWNS OUT SPEECH

You can serve these blinis savoury with sour cream and caviar

or even sweet with a bit of jam.

These balls of fish make a dainty dish.

-Gambas!

-They're very happy, apparently. We haven't been out to see them yet, sadly.

You can never have too many prawns, with or without mackintoshes.

..With the Brazilians, now 135,000. Very impressive.

Devils on horseback, but an angel's delight.

These bean fritters are best served piping hot.

I think I could take to this style of living.

Nice little pad like this in the heart of Mayfair.

It's rather chic to be in a balcony overlooking Mount Street.

I feel like Evita.

We're not cooking live in the studio today.

We have got some delicious recipes from the Saturday kitchen larder for you.

Still to come, Aggi Sverrisson makes his debut

on the Saturday kitchen omelette challenge. He is up against Jason Atherton.

Will either of them cook something that I can safely eat?

Atul Kochhar cooks a delicious murg adraki.

He stuffs chicken breast with minced chicken, spring onions

and ginger, and serves it with a ginger sauce and ginger chutney.

Emma Bunton will be facing either a Food Heaven or a Food Hell.

Will she get to eat her Food Heaven - lobster

in my lobster ravioli with lobster sauce, or the Food Hell -

monkfish with a lime and chilli monkfish tail with a pea guacamole?

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

I think it's time for pudding.

Matt Tebbutt's Monmouth pudding to be exact.

Can Matt convert non-dessert-lover Dave Spikey? Take a look at this.

I love this. You know I like my puddings,

but I'm a big fan of the old classics as well.

-Those nursery classics.

-Spotted dick and custard. Winter warmers.

-What's this one called?

-This is Monmouth pudding.

You probably know it as queen of puddings. It's unashamedly sweet.

We've got custard, jam.

In the jam, we can do any seasonal berries that you can freeze.

It would be nice with rhubarb at the moment.

The basis of this is, what, three layers of pudding?

-Custard with bread to thicken it.

-You want me to do that?

-If you could do that.

-You just use breadcrumbs, don't you?

-It does.

-Not overly thick. It lightens it.

-It's a jam sandwich!

It's not a jam sandwich! LAUGHTER

You had deep-fried potato. He had cheese on toast.

This is not a jam sandwich.

Don't worry. We'll have the last laugh. What time is it on tonight?

-6.35.

-I saw him in rehearsal.

Unbelievable.

I'm going to boil milk with butter. A bit of sugar and lemon zest.

If you can blitz those down...

The lemon is cutting through the sweetness.

This uses breadcrumbs as well as the base of the custard.

It was popular in Victorian times. They thought it was good for kids.

Presumably, with the eggs and the fruit and what have you.

There are ones with cake and bread. Diplomat puddings.

-What is diplomat pudding?

-I think it is with cake and custard.

-Set in custard.

-With glace cherries, at college.

Spread the cake with jam. Then you put it in the custard.

It's like a Manchester tart.

You're starting to see it on restaurant menus.

The crumbs, you're going to do slightly different.

The crumbs, we're just going to toast off.

If you can bung those in the oven.

Then some light-brown sugar to caramelise those a touch.

This is the secret. It is actually quite sweet.

We have the sugar on here. These get grilled?

Just grilled lightly to toast them.

So when they go into the milk, they're not going to clog up.

You're warming that up. Remind us what you've got there.

That's milk, butter, some lemon zest and sugar.

You bring that up, the crumbs will go in there

and after about half an hour, you're left with this gloopy concoction.

-Eggs.

-Three eggs. Split those.

-Are you looking at me to do that?

-You keep an eye on the crumbs.

-What about the pub itself? Very busy.

It's all right. The weeks are quiet, but it's all condensed.

-Friday, Saturday, Sunday.

-You're a big fan of the local produce.

-Everything is built around that.

-Particularly foraging?

Foraging, a lot of foraging for the old berries.

It seems weird to be using raspberries at this time of year,

but the whole point of it was that, when they're in season, freeze them

and we can use them throughout the winter.

-In here, we've got butter, sugar...

-Sugar and lemon.

The idea is you toast the crumbs off.

Yeah. Bring it over and we'll bung that in.

These will actually turn brown very quickly.

You have to keep your eye on them. You want to grill them, not bake them?

You could bake them, but grilling is quicker.

You want to get that more caramelise-y taste.

I know you are a big fan of the classic puddings.

Still put them on your restaurant menu?

-Yeah, yeah.

-They're quite difficult to sell.

They sell better at lunchtimes.

I think they are getting easier to sell.

People are looking for comfort food now.

I have a great one - Granny's assiette - spotted dick and custard,

jam roly-poly, sticky-toffee pudding, chocolate fudge cake

and Kentish pudding pie, all on one plate.

4,500 calories per portion.

-It's delicious. We've toasted off our crumbs nicely.

-That's all right.

-They've almost caramelised.

-Pour those in there.

Let them absorb the milk and that will thicken.

It won't be instantly thick. Lovely.

After half an hour, you're left with this gloopy porridge-looking thing.

In goes the egg yolks.

When it's cool enough... It's important that you leave it to cool.

That gets poured into the dish.

-It looks Victorian.

-Straight in the oven?

That's goes to the oven for about 30 minutes. Just until it is set.

I've got one here which is already set.

This is where we start to get the layers.

-Do you want me to make the meringue for this?

-That would be great.

A bit of jam and some of the frozen berries.

You mentioned... What's that jam?

Raspberry jam and some frozen berries.

This is where you can mix and match.

-If you've got those packs of frozen berries...

-Use anything you like.

Rhubarb would be particularly nice.

You could dry it out because it could be a bit wet.

We are going to warm that up, start pulling the liquid out of the raspberries.

We get a lot of people on the website talking about meringue.

There are three main types of making meringue.

The cold meringue, which I'm doing. You add the sugar cold.

There's the hot meringue. The same amount of sugar, warm it in the oven

and then add it to the egg whites when it is warm.

There is a boiled meringue, where you take the sugar in a pan with

water and bring it to the boil and pour it on.

It's called an Italian meringue. I was taught a fourth way.

It's called a Swiss meringue.

You put it over the bain-marie and whisk it.

That's where the idea of meringue is supposed to come from - Switzerland.

I think the town in Switzerland is now in Germany.

-They moved the border.

-You're full of meringue facts.

A world of information.

The secret is, I think, no oil or grease in the bowl.

Fresh egg whites, some people say frozen egg whites.

Some people use salt.

I think you throw the egg whites in like this

and it will make meringues quite quickly.

OK. So, the fruit...

Noisy, Aren't we?

OK, so, gently spread a layer of the warm raspberries, or whatever

fruit you are using, over the top.

-Hot bowl?

-Yes, it's hot.

It has come straight out of the oven.

I forgot about that. A bit of that. Not too much.

Dollop it on.

If you want to be cheffy about it, you can pipe it on.

I'm sure if you did your desserts in miniature, you could do that.

You see it in restaurants now, they glam it up a bit.

It's a great pudding to just bring to the table.

You can stick it in the middle of the table and just dive in.

Then you bake this finally in the oven.

Then stick it in the oven for about ten minutes, just to glaze it.

This is at 350 degrees Fahrenheit.

-That's about 160-170 degrees centigrade. Look at that.

-Beautiful.

-Look at that.

-That's just satisfying.

-It looks like a proper pudding.

-It does look like a proper pud.

Right.

I would chuck it on the table like so. Or just grab a big old... Lord!

There is some hefty meringue on there.

OK. A little bit of the custard.

I think it's missing one thing.

What's it missing?

Double cream.

LAUGHTER

That's OK as it is.

It needs it.

I was going to dress it up with icing sugar.

That is my Monmouth pudding, or queen of puddings.

Easy as that. Look at that. Delicious.

Beautiful.

If it was me, I'd just put more on. Anyway, right.

Over here. Pudding!

I don't know how you can go from pudding back onto savoury.

I don't usually have sweets.

You're from the North and you don't have pudding?!

I'll have another starter.

-A slice of cheese on toast.

-Thanks, Tony.

-Cheers.

-But fresh berries, yeah.

-It'll be hot.

-It'll be hot and sweet.

Custard swings it for me, though.

But it is... Pass it down.

It's one of these old-style desserts because it is quite sweet as well.

Absolutely, yeah. It's not the sort of thing you can get upset about

and worry about your weight on those puddings. Have something else.

-Have your yoghurt, a starter.

-That's enough.

-Tony?

I haven't even started it yet. I need all my energy.

-Those classics will hopefully come back in fashion.

-I think they are.

Now, that's a sweet treat perfect for any Sunday lunch.

When Aggi Sverrisson first joined us in the Saturday Kitchen studio,

he admitted that he never cooks with butter,

so how did that affect his chances against Jason Atherton

in the omelette challenge? Take a look at this.

Right, let's get down to business. All the chefs that come on the show

battle it out against the clock to make a three-egg omelette.

Usual rules apply. Aggi, you're not on the board

so there's no point looking for you. But Jason,