0:00:02 > 0:00:04Good morning. Can I hear your tummies rumbling?
0:00:04 > 0:00:07Good job we've got some fantastic food coming your way on today's Best Bites.
0:00:28 > 0:00:32Welcome to the show. We've found some of the finest recipes from the Saturday Kitchen larder
0:00:32 > 0:00:33for you this morning.
0:00:33 > 0:00:36The First Lady of home cooking, Rachel Allen, makes a Moroccan
0:00:36 > 0:00:40lamb tagine with a delicious lemon and pomegranate couscous.
0:00:40 > 0:00:43And Scotland's finest son and Saturday Kitchen regular,
0:00:43 > 0:00:46Nick Nairn, rustles up some king prawn, Spanish-style.
0:00:46 > 0:00:50He deep-fries prawn fritters and makes a tasty Romesco sauce.
0:00:50 > 0:00:53Tony Tobin joined us to serve up a beef Chateaubriand which
0:00:53 > 0:00:55would make a great Sunday lunch.
0:00:55 > 0:00:57He also makes some horseradish potato bread
0:00:57 > 0:01:00and serves it all with some roasted root veg.
0:01:00 > 0:01:04And EastEnders star Jamie Foreman faced his Food Heaven or Food Hell.
0:01:04 > 0:01:08Would he get Heaven? Crab and my crab tortellini with parsley and pea broth
0:01:08 > 0:01:11served with baby leeks and carrots, or his dreaded Food Hell, risotto.
0:01:11 > 0:01:15And my courgette risotto with courgette tempura and tomato ragout.
0:01:15 > 0:01:17Find out what he gets at the end of the show.
0:01:17 > 0:01:20But first, we are kicking off with a Welshman, Bryn Williams.
0:01:20 > 0:01:23Do you fancy trying chicken wings without the fiddly bones?
0:01:23 > 0:01:25Look no further.
0:01:25 > 0:01:27- Great to have you back on the show. - Thank you.
0:01:27 > 0:01:30Love your food, because it's simple, to the point. What are we cooking?
0:01:30 > 0:01:33We are doing braised chicken wings, with seared scallops
0:01:33 > 0:01:35and hazelnuts just to finish off.
0:01:35 > 0:01:37Now, braising liquor, I'm chopping my onions.
0:01:37 > 0:01:39Yes, if you just chop all the onions, celery
0:01:39 > 0:01:42carrots into a nice bournoise again.
0:01:42 > 0:01:45Bournoise - fine dice. OK. That's that one.
0:01:45 > 0:01:50- I'm going to season the chicken wings.- Yeah.- Into a nice, warm pan.
0:01:50 > 0:01:53- So why the chicken wings, then? - I just think...
0:01:53 > 0:01:58- We all love chicken wings.- It's the bone that puts you off.- Yes.
0:01:58 > 0:02:00So when we do this dish, as we go through the stages,
0:02:00 > 0:02:03we're going to seal off the chicken wings.
0:02:03 > 0:02:05Once it's cooked, we are going to take the bones out,
0:02:05 > 0:02:07then crisp them up again.
0:02:07 > 0:02:10So it's everyone's favourite kind of ingredients.
0:02:10 > 0:02:13But how many people actually cook chicken wings at home?
0:02:13 > 0:02:16I just think it's a great way of using an entire animal up
0:02:16 > 0:02:19and I think it's important that we use...
0:02:19 > 0:02:22- Well, the French do that, don't you? - Well, we eat everything!
0:02:22 > 0:02:24- You eat everything?- I think we Brits should do that.
0:02:24 > 0:02:27- Everything, even the gelatine from the feet.- Yeah.
0:02:27 > 0:02:30- Bit of butter.- Nice, lovely.
0:02:30 > 0:02:33So, anyway. You've got your celery, you've got your carrots.
0:02:33 > 0:02:35This is how to do a bournoise, by the way.
0:02:35 > 0:02:39You basically slice the carrot through lengthways.
0:02:39 > 0:02:41Take the carrot like that,
0:02:41 > 0:02:44cut them into lengths, then slice them through,
0:02:44 > 0:02:46- straight through there. - All the same size.- And then again.
0:02:46 > 0:02:48Through into there.
0:02:48 > 0:02:52And then you have little fine bournoise, which that is.
0:02:52 > 0:02:56There you go. Get somebody else to do it. That's why I'm doing it!
0:02:56 > 0:02:59- Yeah!- There you go.- While we are colouring off the chicken wings,
0:02:59 > 0:03:01we're just going to prep the scallops.
0:03:01 > 0:03:05And as always, always, always, always, buy hand-dived scallops.
0:03:07 > 0:03:09We can look after the scallops,
0:03:09 > 0:03:11not taking small ones off the bottom of the seabed.
0:03:11 > 0:03:16And they've not been rolling around in a big net, in a big boat,
0:03:16 > 0:03:18for hours on end, rolling in sand.
0:03:18 > 0:03:22This is as opposed to the dredged ones?
0:03:22 > 0:03:25For me, these are one of my favourite ingredients
0:03:25 > 0:03:30to prep, cook and eat. I think scallops are fantastic.
0:03:30 > 0:03:32But you have to buy them fresh, though.
0:03:32 > 0:03:34Not frozen, because they absorb like a sponge.
0:03:34 > 0:03:36Yeah, and if you buy them in their shells,
0:03:36 > 0:03:39you know they are fresh, because they are in their shells.
0:03:39 > 0:03:44When you buy scallops in a tub, you don't really know how fresh they are.
0:03:44 > 0:03:47Now, you're taking the roe out of the centre. Do you use that at all?
0:03:47 > 0:03:49We do, sometimes, at the restaurant.
0:03:49 > 0:03:51We dry it off, do it like a cheese straw,
0:03:51 > 0:03:54- I finish the risotto with it. - A cheese straw?- A cheese straw.
0:03:54 > 0:03:57- Instead of putting your cheese in it. - You just mix it.
0:03:57 > 0:04:04- And when it cooks, the colour you get is fantastic.- There you go.
0:04:04 > 0:04:10So chicken wings are ready. So nice bit of colour on there, as you see.
0:04:12 > 0:04:15- There you go. Get that out of there.- That's it.
0:04:15 > 0:04:16You are just colouring them.
0:04:16 > 0:04:19- Colour them off. Take them out. - I've got my veg there.
0:04:19 > 0:04:23Going to add all the vegetables that you have nicely bournoised for us.
0:04:23 > 0:04:27You've got the onions, you've got the celery, and you've got the carrots.
0:04:27 > 0:04:28Yeah. In they all go.
0:04:28 > 0:04:30You dice them like this, cos this is part of the sauce.
0:04:30 > 0:04:33Yes, it's going to be part of the dish at the end.
0:04:33 > 0:04:36It's very important that you cut them nice and small
0:04:36 > 0:04:39so they cook at the same time as the chicken does.
0:04:39 > 0:04:42Because the chicken will only take half an hour, literally, to cook.
0:04:42 > 0:04:45So back in with the wings. On top.
0:04:46 > 0:04:48A little bit of white wine.
0:04:50 > 0:04:53- It is almost the base of a chicken casserole, isn't it?- It is.
0:04:53 > 0:04:56- Basically, it is like making a chicken stock as well.- Yes.
0:04:56 > 0:04:58And the secret to this dish is not putting too much stock
0:04:58 > 0:05:00into the chicken wings.
0:05:00 > 0:05:02Because if you put too much stock, you've got too much liquid,
0:05:02 > 0:05:05and you are wasting some of that flavour.
0:05:05 > 0:05:08- Just going to bring that to the boil. - So, just brown chicken stock?
0:05:08 > 0:05:11You can get that fresh chicken stock in the tubs from the supermarket.
0:05:11 > 0:05:13Yes, you can. That's fine as well.
0:05:13 > 0:05:16We will just bring that up to the boil.
0:05:16 > 0:05:20And we'll just stick it in the oven. That'll be about 30 minutes or so.
0:05:20 > 0:05:23And they will be ready. We don't want to boil them too much either.
0:05:23 > 0:05:27We need to braise them slowly. And once they have been in the oven,
0:05:27 > 0:05:29- they end up like these. - OK, these are the chicken wings.
0:05:29 > 0:05:33- You don't let them get too hot. - No.- Cos you want to pull them out.
0:05:33 > 0:05:36So what we do now is literally take them out of the stock,
0:05:36 > 0:05:39- keeping all the stock because that is our sauce.- Yes.
0:05:39 > 0:05:44And then we're going to take the bones out. Which I think...
0:05:44 > 0:05:46is the most annoying part of chicken wings.
0:05:46 > 0:05:48You know, if there is a piece of bone on my plate at home,
0:05:48 > 0:05:52I won't eat the meat. I'm a lazy eater. But I don't mind spending...
0:05:52 > 0:05:55- It's nice to have the bone and just...- I think that's great.
0:05:55 > 0:05:58There's something really pleasurable about gnawing on a bone.
0:05:58 > 0:06:03- Leave the bones in for this lot, take the bones out for the other guys!- My recipe, my bones.
0:06:03 > 0:06:05OK, so we've taken the bones out.
0:06:05 > 0:06:08We're going to seal them all off, to crisp up that fat.
0:06:08 > 0:06:10We don't want any...
0:06:10 > 0:06:13Now, the scallops, I just basically cut these in half, dried them out.
0:06:13 > 0:06:17A little bit of butter, little bit of olive oil, and straight in.
0:06:17 > 0:06:19- Is that a dish you have on your menu?- Yes, we have.
0:06:19 > 0:06:22Not at the moment. At the moment we're using pork belly.
0:06:22 > 0:06:24And pineapple.
0:06:24 > 0:06:28So, again, that pork and pineapple, that classic that we all love.
0:06:28 > 0:06:31Is there a knack to getting those out? Or is it the cooking of it?
0:06:31 > 0:06:35As long as it's cooked, it comes out with no meat at all left on.
0:06:35 > 0:06:38All the meat is completely left inside.
0:06:39 > 0:06:44And again, get a good organic chicken, they've got great wings.
0:06:46 > 0:06:48- And that's it.- Could you do this with a leg as well?
0:06:48 > 0:06:53- I suppose you'd have to braise it longer.- I think a leg is a bit big, but it just keeps the...
0:06:53 > 0:06:58- We are using chicken wings, it's a little bit more elegant.- OK.
0:06:58 > 0:06:59OK, so the chicken wings...
0:06:59 > 0:07:03- Now, apart from your restaurant, you are expanding, you are opening the garden.- Yeah.
0:07:03 > 0:07:06- Opening the garden now in London? - We have had a proper winter,
0:07:06 > 0:07:10so we are hopeful now we are going to get a proper summer.
0:07:10 > 0:07:13And what about...? You are doing a lot of food festivals as well,
0:07:13 > 0:07:15- particularly in Wales.- Yes, I am.
0:07:15 > 0:07:21I'm patron of one up in Conwy. They close the entire town for two days.
0:07:21 > 0:07:25- Right.- And we get about 30,000 people over two days. It's fantastic.
0:07:25 > 0:07:30- Wow. Amazing.- It's the second largest festival now in Wales.
0:07:30 > 0:07:32It's a very, very good one.
0:07:32 > 0:07:35So there's the chicken wings, nicely coloured up.
0:07:35 > 0:07:41- It's important to get the fat nice and crispy.- OK. Scallops are there.
0:07:41 > 0:07:45Scallops literally take a minute, two minutes, to cook.
0:07:46 > 0:07:49Last year, we had this on the menu in the garden.
0:07:49 > 0:07:54And, let's face it, how many London restaurants have a garden?
0:07:54 > 0:07:56Do you put chives in? Do you want me to put chives in?
0:07:56 > 0:07:59- Oh, yeah, chives.- Drain it off into that one, and I will...
0:07:59 > 0:08:01Take the scallops out. Yeah.
0:08:03 > 0:08:06So just chopped chives. There you go.
0:08:08 > 0:08:11- OK. But great food scene in Wales as well.- Massive.
0:08:11 > 0:08:15Great ingredients in Wales. Just put that straight in, you will be fine.
0:08:15 > 0:08:18A little bit of chopped chives to finish it off.
0:08:18 > 0:08:26How many restaurants have a garden in central London? I don't think many.
0:08:26 > 0:08:31And I'm lucky enough to have one of them, so this in the garden
0:08:31 > 0:08:34last year, we sold out, literally, of scallops and chicken wings.
0:08:34 > 0:08:38Every single day. It was great.
0:08:38 > 0:08:43Just to finish it off, again, a bit of texture. Grated hazelnut.
0:08:43 > 0:08:48- Goes really, really well with chicken.- Yeah.- And that is my...
0:08:49 > 0:08:52..braised chicken wings and seared scallops. Lovely.
0:08:52 > 0:08:54How fantastic is that?
0:08:59 > 0:09:01There you go, looks fantastic. There you go.
0:09:01 > 0:09:04- You get to dive into this, Jimmy. - Thank you.- There you go.
0:09:04 > 0:09:07- Dive into that.- Look at that! - You need a spoon for that one.
0:09:07 > 0:09:09This is for Daniel, to make him feel at home.
0:09:09 > 0:09:12HE CHEERS
0:09:12 > 0:09:15- They are the ones with the bone in. - It's too good.
0:09:15 > 0:09:18There is a spoon for you. There you go.
0:09:18 > 0:09:20- Too good.- Scallops work fantastically well.
0:09:20 > 0:09:21You have not only done it with chicken.
0:09:21 > 0:09:25Jimmy is a lover of pork, but they work fantastically well with pork.
0:09:25 > 0:09:28Great with pork. At the moment, as I said, we sell out. Pork and scallops,
0:09:28 > 0:09:32scallops are a great ingredient that can take a lot of flavour. Pork and chicken...
0:09:32 > 0:09:35The smell of it, the fragrance, is beautiful.
0:09:35 > 0:09:36But I love the chicken wings
0:09:36 > 0:09:38because with chicken wings with the bones in,
0:09:38 > 0:09:42you get all that lovely flavour, but it is easier to eat when you have taken the bones out.
0:09:42 > 0:09:48- For the customer, it's ideal, it's fantastic.- Happy with that? - Yes, very.- Look at that!
0:09:48 > 0:09:50It's like at home in France!
0:09:54 > 0:09:57That really is the perfect starter for your Sunday lunch.
0:09:57 > 0:09:59Coming up, I'll be making scones for Jennifer Carpenter
0:09:59 > 0:10:03and serving them with loads of strawberry jam and lashings of clotted cream.
0:10:03 > 0:10:09But first, Rick Stein cooks hake after a trip to London's famous Borough Market.
0:10:14 > 0:10:19All my chef friends, when they heard I was making this programme about the food of Britain,
0:10:19 > 0:10:21said I HAD to see Borough Market.
0:10:21 > 0:10:23It's been here since medieval times,
0:10:23 > 0:10:29when drovers weren't allowed to take their cattle across the Thames and into the city.
0:10:29 > 0:10:32We miss something, a lot of us chefs in Britain -
0:10:32 > 0:10:36we don't have markets like this to inspire us,
0:10:36 > 0:10:38and really what cooking is all about is products.
0:10:38 > 0:10:42This is the first time I've ever been into a market in this country
0:10:42 > 0:10:46where it's like France or Italy.
0:10:48 > 0:10:53I know this isn't British, but it's an addiction of mine - Iberico ham.
0:10:53 > 0:10:56The flavour of these air-dried hams of Iberico black pig
0:10:56 > 0:10:59is a combination of slight tartness and sweetness
0:10:59 > 0:11:02which comes from a diet of acorns.
0:11:02 > 0:11:06These are the best pork pies I have ever tasted.
0:11:06 > 0:11:09Look at the quality of this lamb from the Lakeland fells -
0:11:09 > 0:11:12the depth of colour, almost like mutton.
0:11:12 > 0:11:16Now, this fish is really interesting.
0:11:16 > 0:11:20This wild sea trout is from the northwest too.
0:11:20 > 0:11:23I asked Les Salisbury, "Why bring it down here?"
0:11:23 > 0:11:27It makes me happy to put a selection of fish on,
0:11:27 > 0:11:31whereas up north, it's just like your cod, your haddock, your plaice,
0:11:31 > 0:11:37- that's all you can sell.- Don't you think we should have markets like this all over the country?- Yes.
0:11:37 > 0:11:42They're all over Europe, I have been to lovely markets in France.
0:11:42 > 0:11:49- It's just up north, we struggle. - Do you think people are more adventurous down here?- Yes.
0:11:49 > 0:11:51They don't mind trying things.
0:11:51 > 0:11:55Take hake, for example, it's a lovely fish,
0:11:55 > 0:12:00but with markets like this everywhere, there'd be no problem.
0:12:00 > 0:12:03Manze - the oldest eel and pie shop in London.
0:12:03 > 0:12:08They are an Italian family who have been here since 1878.
0:12:10 > 0:12:13There used to be loads of these eel and pie shops in London,
0:12:13 > 0:12:16but now they are an endangered species.
0:12:16 > 0:12:19One pie, mash,
0:12:19 > 0:12:23liquor and eels, and some cold sarsaparilla.
0:12:23 > 0:12:27This isn't the sort of food you'd want to eat in a smart restaurant,
0:12:27 > 0:12:28but here with the Victorian tiles,
0:12:28 > 0:12:32long benches and marble-top tables,
0:12:32 > 0:12:34it seemed just right.
0:12:34 > 0:12:39So this is esoteric stuff. Why pie, mash, liquor and eels?
0:12:39 > 0:12:42Well, first of all, it was eel pie,
0:12:42 > 0:12:46but the Thames long-nosed eels died out in the Industrial Revolution
0:12:46 > 0:12:50and they carried on making meat pies and the mash was always with it,
0:12:50 > 0:12:53but the liquor was the cooking juice from the eels.
0:12:53 > 0:12:56You could have eels as a side order, which I've just had,
0:12:56 > 0:12:59and very nice it is too.
0:13:00 > 0:13:06What I find interesting is the different types of people in the queue.
0:13:06 > 0:13:11You've got long benches and you will have someone that's not got a bean, basically,
0:13:11 > 0:13:15sitting next to someone that's just come over in a taxi from the City,
0:13:15 > 0:13:18and it's, "Shove along a bit, mate."
0:13:18 > 0:13:22And they all sit here. They don't just come once in a blue moon,
0:13:22 > 0:13:28some of them are in twice a week. They come and meet their friends.
0:13:28 > 0:13:33Young mums bring their kids in, wean them onto the mash and liquor, and away they go,
0:13:33 > 0:13:38and so another generation of customers is born.
0:13:38 > 0:13:43Now, then, just because most of this series is about everything but fish,
0:13:43 > 0:13:47don't get any idea that it's not still my first love,
0:13:47 > 0:13:50and hake is one of my favourite fish.
0:13:50 > 0:13:52It's a member of the cod family.
0:13:52 > 0:13:57We eat too much cod and not enough hake, and it's a shame to me -
0:13:57 > 0:14:04there is plenty of hake fishing going on off Ireland and Cornwall.
0:14:04 > 0:14:08But all the fish, sadly, is going onto Spanish trawlers
0:14:08 > 0:14:11and straight over to Spain. Why don't we eat it?
0:14:11 > 0:14:16This dish will, I hope, help you to understand what a great fish it is.
0:14:18 > 0:14:23So this is a poached fillet of hake with a sauce vert - green sauce -
0:14:23 > 0:14:25and butter beans with chilli.
0:14:25 > 0:14:29It's such a great combination and goes down well in the restaurant.
0:14:29 > 0:14:34To make the sauce vert... You get some green herbs, chervil, chives,
0:14:34 > 0:14:38tarragon, parsley, and green leaves like lamb's lettuce.
0:14:38 > 0:14:42Blanch in boiling water, drop them into a colander
0:14:42 > 0:14:48and put it under the cold water tap to set the colour, squeeze,
0:14:48 > 0:14:50and drop them into the blender.
0:14:50 > 0:14:55First of all, some mild French mustard and garlic.
0:14:55 > 0:14:57Next, some lemon juice to tart it up,
0:14:57 > 0:15:04about the juice of half a lemon and a couple of egg yolks to bind it up.
0:15:04 > 0:15:06A good pinch of salt.
0:15:08 > 0:15:11Lid on and add the olive oil.
0:15:11 > 0:15:14This is one of my favourite sauces for poached fish.
0:15:14 > 0:15:18It's all those herbs, lightly blanched, you can taste them,
0:15:18 > 0:15:22and hake is a perfect fish for poaching - everybody does salmon -
0:15:22 > 0:15:26but its dense texture is similar to salmon and it works just as well.
0:15:26 > 0:15:30It's very pleasing to have a poached white fish.
0:15:30 > 0:15:33You can serve this cold as well, it's nice like that.
0:15:33 > 0:15:36There we are, that's done.
0:15:37 > 0:15:39So next, to poach the fish.
0:15:39 > 0:15:42I've made a simple court-bouillon with some parsley stalks,
0:15:42 > 0:15:45onions, black peppercorns and water.
0:15:45 > 0:15:49A very, very gentle poaching because it's such a soft fish.
0:15:49 > 0:15:54And the butter beans, these are rather plump Spanish ones.
0:15:54 > 0:15:57Mix them with some chopped tomato and chilli
0:15:57 > 0:16:00and a great deal of parsley,
0:16:00 > 0:16:01some salt
0:16:01 > 0:16:07and my favourite white pepper - called Wynad - from Kerala, India.
0:16:07 > 0:16:09And finally, some really good Spanish olive oil.
0:16:09 > 0:16:14This is a great combination. I just warm it all through very gently.
0:16:14 > 0:16:20I don't want to dispel any flavours. Now the fillets of hake are done.
0:16:20 > 0:16:22I like presenting fish like this,
0:16:22 > 0:16:24peeling off the skin at the last minute.
0:16:24 > 0:16:28It leaves a lovely sheen on the fish.
0:16:29 > 0:16:34Finish with the beans and a nice spoonful of sauce vert.
0:16:36 > 0:16:39People are always asking me what my food is all about, what's it like,
0:16:39 > 0:16:42and I'd say THIS dish is what my food is like,
0:16:42 > 0:16:48it's quintessential me. When I'm travelling around the country having not always wonderful food,
0:16:48 > 0:16:53this is the sort of thing I think about. It's delicate and fun.
0:16:53 > 0:16:57You look at it and think, "I'd love to eat that." But this is it.
0:17:01 > 0:17:05And there are plenty more hake recipes on the Saturday Kitchen website,
0:17:05 > 0:17:07if you fancy trying it this weekend.
0:17:07 > 0:17:10Now, for my masterclass this week, I am going to help you,
0:17:10 > 0:17:12and help out one of my viewers, Pam Cousins.
0:17:12 > 0:17:15She e-mailed us to say, what's the perfect way of making scones?
0:17:15 > 0:17:17A lot of people are into baking in the UK.
0:17:17 > 0:17:20Well, this is my idea of making scones.
0:17:20 > 0:17:23- Now, you probably don't know what I'm talking about, do you?- No.
0:17:23 > 0:17:25Well, I'm going to make the scones. Now, this is plain flour.
0:17:25 > 0:17:27Not strong flour, it's plain flour.
0:17:27 > 0:17:32450 grams of plain flour, 75 grams of butter, right?
0:17:32 > 0:17:35It's got to be... I use firm butter for this one, not room temperature butter.
0:17:35 > 0:17:3875 grams of caster sugar.
0:17:38 > 0:17:41And then instead of using self-raising flour, which is
0:17:41 > 0:17:44basically plain flour and baking powder, I like to make my own.
0:17:44 > 0:17:49So I use 450 grams of flour, five teaspoons of baking powder,
0:17:49 > 0:17:53a pinch of salt, and then you rub this together with your fingers.
0:17:53 > 0:17:55Now...this is how I got into cooking when I was a young kid
0:17:55 > 0:17:57because my grandmother used to sit
0:17:57 > 0:18:01and watch Coronation Street for half an hour while rubbing butter
0:18:01 > 0:18:05and flour together with her fingers to make things like parkin,
0:18:05 > 0:18:08which are Yorkshire curd tarts, none of which you...
0:18:08 > 0:18:10You're looking at me with this blank expression.
0:18:10 > 0:18:14- You are speaking another language! - Basically, whenever you make anything that is
0:18:14 > 0:18:18pastry related, you rub it in by hand.
0:18:18 > 0:18:20The minute you make it by machine...
0:18:20 > 0:18:23It's different to making bread. Bread, you would use a machine.
0:18:23 > 0:18:26This one, you want it light, and because you want the texture
0:18:26 > 0:18:29quite delicate, it is this process that you get by rubbing
0:18:29 > 0:18:34the butter and flour together by hand, it works the flour less.
0:18:34 > 0:18:37And as it works the flour less, it becomes nice and short.
0:18:37 > 0:18:39This is exactly what is wrong with America.
0:18:39 > 0:18:42We go to the freezer section in the grocery store and open up,
0:18:42 > 0:18:44and there is your pie crust etc, etc. You don't ever have to...
0:18:44 > 0:18:47No, you've got to do it... And it doesn't take long.
0:18:47 > 0:18:51This will take about three or four minutes to do this.
0:18:51 > 0:18:54But it's great to get kids involved in it and stuff like that.
0:18:54 > 0:18:58But the idea of it... And this is how I learned to cook,
0:18:58 > 0:18:59by watching my parents do this.
0:18:59 > 0:19:03You are making me feel bad about my childhood. I missed out on something really important!
0:19:03 > 0:19:06Well, no, you had things very different to that.
0:19:06 > 0:19:09We mentioned fried food, but what's this about biscuits and gravy?
0:19:09 > 0:19:10Oh, I love biscuits and gravy.
0:19:10 > 0:19:14My grandfather used to spend, like, two hours putting on a show,
0:19:14 > 0:19:16like he was making the most elaborate dish in the world.
0:19:16 > 0:19:19But it was the easiest thing,
0:19:19 > 0:19:23just a regular biscuit and then a white gravy that goes over it.
0:19:23 > 0:19:27And it's a morning dish. You put, like, a sausage in the gravy.
0:19:27 > 0:19:30- Why are you making that face? It's delicious.- Is it?
0:19:30 > 0:19:32- I should cook it for you sometime! - Right!
0:19:32 > 0:19:34- It's quite healthy too.- Is it?
0:19:34 > 0:19:37Cos it uses veggie sausage and skimmed milk. It's amazing.
0:19:37 > 0:19:41- Sounds even more delicious! - You're really selling it there!
0:19:41 > 0:19:42Yeah, really selling it there!
0:19:42 > 0:19:46- Biscuits and gravy, it's really popular in the South.- Is it? Right.
0:19:46 > 0:19:49OK. These are popular all over the UK.
0:19:49 > 0:19:53But it's how you serve them that makes it a little bit controversial.
0:19:53 > 0:19:55Do you put the jam on the bottom, or the jam on the top?
0:19:55 > 0:19:57We will get into that in a minute.
0:19:57 > 0:19:59Now, at this point you can pop the sultanas in there if you want.
0:19:59 > 0:20:02But all the crumb is gone. And then...
0:20:02 > 0:20:06this is also a thing. I put two medium-sized eggs in here.
0:20:06 > 0:20:09Some people don't put eggs in. It does make it slightly shorter.
0:20:09 > 0:20:11But this is almost like a foolproof recipe.
0:20:11 > 0:20:14150ml... Sorry, 135ml of milk.
0:20:14 > 0:20:17And this is where, on our website, it's slightly different.
0:20:17 > 0:20:21If you do print it off our website, there is more milk than you need.
0:20:21 > 0:20:23There is a little... mistake on it.
0:20:23 > 0:20:26So literally, you bring it together with your hands
0:20:26 > 0:20:28and you slowly add the milk.
0:20:28 > 0:20:31And this is where, over in the US, if you are making this, you need
0:20:31 > 0:20:35to be careful because the flours absorb different amounts of liquid.
0:20:35 > 0:20:38So one standard recipe will alter massively
0:20:38 > 0:20:41for the different types of flour that you use. So...
0:20:41 > 0:20:45- that should be about there.- I think this show is inspiring me to cook.
0:20:45 > 0:20:47- Is it?- It's going to change my life, I just know it.
0:20:47 > 0:20:50- Do you think we'll do well in America, if we were over there?- Yes.
0:20:50 > 0:20:53- Do you think so? - Because nobody knows how to cook!
0:20:53 > 0:20:56Well, Jamie Oliver has tried, I know that.
0:20:56 > 0:20:58It's a bit of a struggle, but there you go.
0:20:58 > 0:21:00And we bring this all together.
0:21:00 > 0:21:02Like that. And it should be this texture.
0:21:02 > 0:21:06If it's dry when it goes in the oven, it's going to be dry when it goes out of the oven.
0:21:06 > 0:21:08So you have to put a bit of moisture in there.
0:21:08 > 0:21:13- I can see why kids would like this. It makes a mess.- Yeah.- A fun mess.
0:21:13 > 0:21:14Bring this together. Tiny bit of flour.
0:21:14 > 0:21:16This is why a flour shaper is always quite good.
0:21:16 > 0:21:18Mould this together.
0:21:18 > 0:21:21And we bring this together and I'll roll it all out and cut it up.
0:21:21 > 0:21:26But we mentioned, after your time in Kentucky, you went to this,
0:21:26 > 0:21:28- is it the Juilliard School in New York?- Yeah.
0:21:28 > 0:21:31It's quite difficult to get in to that acting school as well.
0:21:31 > 0:21:36Yeah, they take seven women a year and it's maybe a 15-minute audition.
0:21:36 > 0:21:38So I guess I just had the best 15 minutes of my life!
0:21:38 > 0:21:41Is acting something you wanted to do when you were a kid?
0:21:41 > 0:21:43When I was eight years old, I made a very focused decision
0:21:43 > 0:21:47and an announcement to my parents - that was what I was going to do. I never came up with a plan B.
0:21:47 > 0:21:49- So it had to work.- So it was...
0:21:49 > 0:21:51And that school in particular, was it?
0:21:51 > 0:21:54Well, I guess when I was about 14,
0:21:54 > 0:21:57I started trying to decide what was the best school.
0:21:57 > 0:21:59And Juilliard was always the goal.
0:21:59 > 0:22:04- You did well while you were there. Before you graduated, you were on Broadway.- Oh, yeah.
0:22:04 > 0:22:06I left school to do a Broadway show with Liam Neeson
0:22:06 > 0:22:11and Laura Linney, The Crucible. I got very lucky. I got very lucky.
0:22:11 > 0:22:14But then went on... After doing Broadway, was that a big,
0:22:14 > 0:22:16- steep learning curve for you, Broadway?- Huge. It was...
0:22:16 > 0:22:19Arthur Miller was actually alive and involved in the production,
0:22:19 > 0:22:20so it was...
0:22:20 > 0:22:23I remember bowing with him on one side and Laura on the other,
0:22:23 > 0:22:25thinking, I could just die now.
0:22:25 > 0:22:26I'm glad I didn't die.
0:22:26 > 0:22:29But right after that, I moved to Los Angeles
0:22:29 > 0:22:33and started waiting tables like a good actress does. And...
0:22:33 > 0:22:35Because I couldn't get work!
0:22:35 > 0:22:38But I mean, you hear stories about that,
0:22:38 > 0:22:39but it just so happened to you.
0:22:39 > 0:22:42- But it happened quite quickly, when you were in...- About a year.
0:22:42 > 0:22:45Yeah, because then you went into so many different things.
0:22:45 > 0:22:48- But thrillers were the big thing. - Yeah.- Quite serious parts?- Yeah.
0:22:48 > 0:22:51- I guess I'm a really good screamer! - Right.- So...
0:22:51 > 0:22:56I did Exorcism Of Emily Rose and right after that, got into Dexter.
0:22:56 > 0:22:58And Dexter, tell us about Dexter.
0:22:58 > 0:23:01- Because anybody that doesn't know about it, hugely popular!- Yeah.
0:23:01 > 0:23:04I mean, in the States, what, five million people a week?
0:23:04 > 0:23:06I don't pay attention to that. Too much pressure.
0:23:06 > 0:23:09Nearly as many people as watch this. Nearly as many.
0:23:09 > 0:23:11But you're on series...?
0:23:11 > 0:23:13You're about to start on, I think, March 30th, at ten o'clock,
0:23:13 > 0:23:15you all start watching season six
0:23:15 > 0:23:19and I'm about eight weeks away from shooting season seven.
0:23:19 > 0:23:21- And that is on the FX channel, ten o'clock.- Yeah.
0:23:21 > 0:23:24- I'm not going to tell you what happens.- Yeah.
0:23:24 > 0:23:27- And you are filming series seven? - Yes, about to start seven.
0:23:27 > 0:23:29But you play a policewoman in it.
0:23:29 > 0:23:31And it's based on... For anyone who hasn't seen it,
0:23:31 > 0:23:36- it's quite a dark story. Based on a novel, really?- Yeah.
0:23:36 > 0:23:39- It started off as.- Yeah, Darkly Dreaming Dexter, by Jeff Lindsay.
0:23:39 > 0:23:43So it's based on this character Dexter, which is, he's a...
0:23:43 > 0:23:47- Serial killer.- Yeah, but he also works in the police force as a...
0:23:47 > 0:23:49- Blood splatter analyst.- Yes. Blood splatter.
0:23:49 > 0:23:51Forensic scientist, we call it. Yeah.
0:23:51 > 0:23:53But the whole lot is based on that.
0:23:53 > 0:23:56It must have been, when they were first bringing it to the air,
0:23:56 > 0:23:59a little bit controversial, but also,
0:23:59 > 0:24:01people thinking it might last a series, stuff like that.
0:24:01 > 0:24:04But not the following that it has got all over the globe.
0:24:04 > 0:24:06I never thought it would see the light of day.
0:24:06 > 0:24:07I thought I was shooting a pilot
0:24:07 > 0:24:10and that nobody would actually put a serial killer on TV.
0:24:10 > 0:24:15But apparently, people really like championing a serial killer, so...
0:24:15 > 0:24:18It's been a lot of fun and really challenging.
0:24:18 > 0:24:21I think the sixth season is going to change everything,
0:24:21 > 0:24:25the whole mould of the show breaks down at the end of season six
0:24:25 > 0:24:29and so series seven and eight will be totally different beasts.
0:24:29 > 0:24:31Something different. That has made him excited!
0:24:31 > 0:24:34- You are a big fan of it, aren't you, Danny?- Yeah.- Right.
0:24:34 > 0:24:37So when you have got these scones, you use the cutters.
0:24:37 > 0:24:40Put a little bit of flour on it and just pop them out like that.
0:24:40 > 0:24:43You can see it's quite moist at this point.
0:24:43 > 0:24:47And then what I do is lift this up. Only roll it once.
0:24:47 > 0:24:50Once you've rolled it, cut it, re-roll it one more time,
0:24:50 > 0:24:53otherwise you start stuffing it up. These bits, a good tip.
0:24:53 > 0:24:55You place these on here and you can cook these.
0:24:55 > 0:24:58These are great for the kids, but also great for the cook!
0:24:59 > 0:25:02You can just take little wedges out of them. Egg wash.
0:25:02 > 0:25:08Now, what you need to do with this one is then just an egg yolk
0:25:08 > 0:25:11- over the top, like that. - Why? For browning?
0:25:11 > 0:25:13Just for browning, but what I do is double egg wash,
0:25:13 > 0:25:18so once you've made these, pop them in the fridge and allow them
0:25:18 > 0:25:21to chill for about sort of a good 20 minutes.
0:25:21 > 0:25:26And then egg wash them again just before they go in the oven.
0:25:26 > 0:25:30So, these will be chilled, egg washed again, hot oven.
0:25:30 > 0:25:33This is set at 450 degrees Fahrenheit, which helps you,
0:25:33 > 0:25:35- because I know you're Fahrenheit over there.- Thank you!
0:25:35 > 0:25:40It's about 225 in the UK. Gas mark six or seven. Quite a high oven.
0:25:40 > 0:25:42- And we end up with these. - Nice.- Scones.
0:25:42 > 0:25:44Now, you need it quite high
0:25:44 > 0:25:47because of the glaze that you get with the yolk, you see?
0:25:47 > 0:25:50Now, this is where you get controversial in the UK.
0:25:50 > 0:25:53Do you put the butter on, do you put the cream on,
0:25:53 > 0:25:55do you put whatever you put on first?
0:25:55 > 0:26:00But the idea being is you've got these delicate scones, some butter.
0:26:01 > 0:26:04Butter is good for you. I don't know why you give me that look.
0:26:04 > 0:26:06This is what I've been talking about for years,
0:26:06 > 0:26:08but nobody's ever listened to me. You know what I mean?
0:26:08 > 0:26:11- Thank you very much. You can come back again.- Thank you.
0:26:11 > 0:26:13And then we've got the jam.
0:26:13 > 0:26:16- This is strawberry jam.- OK. - Which we place on here as well.
0:26:16 > 0:26:20Now, some people would put the jam on last.
0:26:20 > 0:26:22But then we've got clotted cream.
0:26:22 > 0:26:26Now, I know you were looking at this, wondering what it was.
0:26:26 > 0:26:29Clotted cream has got an origin status,
0:26:29 > 0:26:32which is basically like champagne or Stilton.
0:26:32 > 0:26:36You can only produce champagne and Stilton in Stilton or in Champagne.
0:26:36 > 0:26:39Clotted cream, same thing. Devon, Cornwall.
0:26:39 > 0:26:45And you've got clotted cream, which is milk that they take out...
0:26:45 > 0:26:48they place in what looks like a big washing machine
0:26:48 > 0:26:51and it brings the cream, the fat, to the top
0:26:51 > 0:26:55and they put it into a little pot and then steam it
0:26:55 > 0:26:59over what we call a bain-marie, or over a tray of hot water,
0:26:59 > 0:27:01and it sets into that.
0:27:01 > 0:27:06- Wow.- And there you have proper food - scones, jam and clotted cream.
0:27:06 > 0:27:08You might want to take... Are you going to do it this way?
0:27:08 > 0:27:10- I was going to do it this way. - I do it this way as well.
0:27:10 > 0:27:13I feel so bad for the audience, they can't try this.
0:27:13 > 0:27:14Oh, don't worry about them.
0:27:18 > 0:27:19I'm so lucky.
0:27:21 > 0:27:25- Why would you put gravy over the top of that?- I'll show you some day.
0:27:25 > 0:27:27- That's delicious.- This is amazing.
0:27:31 > 0:27:33I'm glad Jennifer liked those scones,
0:27:33 > 0:27:35but I'm not sure about biscuits and gravy.
0:27:35 > 0:27:37If you'd like to try any of the recipes from today's show
0:27:37 > 0:27:41then you can log onto our website. That's bbc.co.uk/recipes.
0:27:41 > 0:27:43We're not live today, so instead, we're looking back at some of
0:27:43 > 0:27:46the brilliant cooking from the Saturday Kitchen back catalogue.
0:27:46 > 0:27:49And now it's time for Rachel Allen to get all Moroccan.
0:27:49 > 0:27:51She's busy making a tagine in the kitchen,
0:27:51 > 0:27:54and wearing the biggest earrings I've ever seen in my life.
0:27:54 > 0:27:55Check this out.
0:27:55 > 0:27:57- Welcome to the show again, Rachel Allen.- Thank you.
0:27:57 > 0:28:00- You were at the show before.- Yes. - Created a fantastic dish.
0:28:00 > 0:28:02- I really enjoyed that.- Good.
0:28:02 > 0:28:06- What have you got on the menu for us today?- Moroccan tagine of lamb.
0:28:06 > 0:28:08- Yes.- And I'm using, for this, shoulder of lamb.
0:28:08 > 0:28:10It's a really wonderful...
0:28:10 > 0:28:13It's sweet, it's sweetened with honey, spicy,
0:28:13 > 0:28:16and served with couscous. Delicious. It's fantastic for a dinner party.
0:28:16 > 0:28:19It's something you can make a couple of days in advance,
0:28:19 > 0:28:21- then reheat on the day. - It's better reheated.- Yes.
0:28:21 > 0:28:23- Exactly.- The longer it's cooked, the better.
0:28:23 > 0:28:25We've got a lot to do. Where do we start?
0:28:25 > 0:28:27First thing I'm going to do is,
0:28:27 > 0:28:30- I've got some chicken stock coming up to the boil here.- Yes.
0:28:30 > 0:28:32The couscous, could you throw it in there, please?
0:28:32 > 0:28:36- I love the way you say "couscous". Coos-coos!- Coos-coos.
0:28:36 > 0:28:38We always laugh at how my mum says it. Coos-coos!
0:28:38 > 0:28:42I'm going to just rub a little bit of olive oil into the couscous
0:28:42 > 0:28:44- just while the stock is coming up to boil.- Yes.
0:28:44 > 0:28:46It just stops it from sticking together.
0:28:46 > 0:28:49- Literally rub it into the grains. - OK.- And... Like that.
0:28:49 > 0:28:51If you didn't want to use couscous,
0:28:51 > 0:28:53you could use bulgur wheat or something like that?
0:28:53 > 0:28:55- Yes, absolutely.- It needs a little bit longer cooking.
0:28:55 > 0:28:57- Really nutritious.- Yes.
0:28:57 > 0:28:59- OK.- OK.- So, I'm going to pour the boiling stock,
0:28:59 > 0:29:02- and it's basically equal volumes, isn't it, of stock to couscous?- Yes.
0:29:02 > 0:29:04- If you have a pint of stock... - Chicken stock?
0:29:04 > 0:29:07This is chicken stock, but you could use water, vegetable stock.
0:29:07 > 0:29:08Just plain water.
0:29:08 > 0:29:13- Yes.- OK.- Perfect.- Right. - So, I'll put that to the side.
0:29:13 > 0:29:17- That'll take five, ten minutes to plump up.- OK. Can I do something?
0:29:17 > 0:29:20- Absolutely. Could you chop...?- I knew I'd get all the glamorous jobs.
0:29:20 > 0:29:23- Chop the onions, yes. It's great that, isn't it?- It's great.
0:29:23 > 0:29:25- Delegation. This is the thing.- Right.
0:29:25 > 0:29:29So, I'm going to put a little bit of oil into this saucepan.
0:29:29 > 0:29:30Now, you mention tagine.
0:29:30 > 0:29:33- This is the dish that the name tagine comes from.- Yes.
0:29:33 > 0:29:36- Exactly.- This sort of clay pot that was on sort of coals.
0:29:36 > 0:29:39- Hot coals to cook it.- And it's literary not got a hole in it,
0:29:39 > 0:29:42it's like this funnel to keep the stew nice and moist.
0:29:42 > 0:29:44- It's lovely.- Really nice. - I'm just going to cook it...
0:29:44 > 0:29:46Chuck it in a pan, yeah, exactly.
0:29:46 > 0:29:48And I'm going to chop some garlic.
0:29:48 > 0:29:53So, the onions, garlic, ginger, all need to go into the pot now.
0:29:53 > 0:29:54And quite a few cloves of garlic.
0:29:54 > 0:29:57I like using about three or four cloves of garlic for this.
0:29:57 > 0:29:59- So, quite strong flavours for this one?- Yeah, they really are.
0:29:59 > 0:30:01They are quite strong, intense flavours.
0:30:01 > 0:30:03It's good served with a bit of Greek yoghurt
0:30:03 > 0:30:08at the end, just to cool all the flavours and balance them.
0:30:08 > 0:30:09And this happens so quick.
0:30:09 > 0:30:12- You can see that, it's almost frothed up straightaway.- Yes.
0:30:12 > 0:30:16- Amazing.- It's soaked in all that stock as well. Very, very simple.
0:30:16 > 0:30:18- So...- I knew the reason why you gave me onions.
0:30:18 > 0:30:22- I'm starting already, look at this. - You see, my mascara would run.
0:30:24 > 0:30:25Can't have that.
0:30:25 > 0:30:28I'll give Stuart some onions, his mascara will run as well.
0:30:28 > 0:30:31- I was just about to say the same thing.- Yeah, yeah, yeah.
0:30:31 > 0:30:33I saw you in make-up. You were in there a long time.
0:30:33 > 0:30:37- You were in longer than me. - You with your false eyelashes.
0:30:37 > 0:30:40- Can I put this onion in here? Because it's making...- Yes.
0:30:40 > 0:30:45- Absolutely. I'll put the garlic in. - Can I quickly ask something?- Yes.
0:30:45 > 0:30:47This issue with onions, I'm absolutely horrific
0:30:47 > 0:30:50when it comes to chopping onions. Is there any solution?
0:30:50 > 0:30:53You hear all sorts of myths about how you can dispel...
0:30:53 > 0:30:56- You put a match in your mouth, or... - I used to get my sister to do it.
0:30:56 > 0:30:57- Is it a spoon?- A spoon.
0:30:57 > 0:31:00I used to get my sister to wear swimming goggles as well.
0:31:00 > 0:31:03My granny said if you wash them under the tap and stuff like that.
0:31:03 > 0:31:06- Really, what it is, is a sharp knife.- A sharp knife.
0:31:06 > 0:31:09- A sharp knife.- That's actually true, you don't bruise...
0:31:09 > 0:31:11Yes, and it doesn't spray up.
0:31:11 > 0:31:14- And also, if you keep the root intact at the end.- Right.
0:31:14 > 0:31:16But actually, these onions, I'm finding,
0:31:16 > 0:31:19- even as they are cooking, are quite strong.- Yes.
0:31:19 > 0:31:20Once your eyes are stinging,
0:31:20 > 0:31:23you can put your head over some running water and it clears it.
0:31:23 > 0:31:28- Put your head into...?- Over running water. Not under the tap.- Exactly!
0:31:28 > 0:31:31I'm not having a shower while we're going live.
0:31:31 > 0:31:34- I'm going to grate in some ginger as well, some fresh ginger.- Right.
0:31:34 > 0:31:38- You could, of course, chop the...! - You could throw it all in.
0:31:38 > 0:31:40You could chop the ginger very finely.
0:31:40 > 0:31:42- And also...- Do you grate the ginger?
0:31:42 > 0:31:47- I do grate... I'm a bit of a fan of these graters.- Are you?- Yes, I am.
0:31:47 > 0:31:49So am I... I really don't like them,
0:31:49 > 0:31:51but they are great for hard skin off your feet, aren't they?
0:31:51 > 0:31:56- What, into the tagine?- Well, no. Come on.- To add some texture.
0:31:56 > 0:31:59- I know you've done it. - Oh! I would never do that.
0:31:59 > 0:32:03Stick it in a dishwasher, nobody will ever know.
0:32:03 > 0:32:07But it is... The secret with ginger is always buy it with a smooth skin.
0:32:07 > 0:32:08Absolutely, yes.
0:32:08 > 0:32:12- You know when it gets wrinkly... - When it starts wrinkling,
0:32:12 > 0:32:14- it means the flavour is starting to go out of it.- Yes.
0:32:14 > 0:32:16- OK, that's enough ginger.- OK.
0:32:16 > 0:32:19- The spices would be good in here too, the cinnamon and coriander.- Cinnamon.
0:32:19 > 0:32:22- Ground cinnamon and slightly crushed coriander seeds.- OK.
0:32:22 > 0:32:26Good tablespoon of coriander seeds and one or two teaspoons of cinnamon.
0:32:26 > 0:32:27- All in?- Absolutely.
0:32:27 > 0:32:29Cinnamon's a great flavour to go into a tagine,
0:32:29 > 0:32:30particularly good with lamb.
0:32:30 > 0:32:32Cinnamon, it's lovely with lamb.
0:32:32 > 0:32:34- And coriander goes with lamb too.- Right, what's next?
0:32:34 > 0:32:36Stir this around. Season it.
0:32:36 > 0:32:39So, ideally, I would let these onions cook for eight to ten minutes
0:32:39 > 0:32:41- until they are soft.- Yes.
0:32:41 > 0:32:45But if, like me today, you want to go ahead with it,
0:32:45 > 0:32:51you can put in the tomatoes, couple of tins of tomatoes, chopped.
0:32:51 > 0:32:52Tinned tomatoes, great flavour.
0:32:52 > 0:32:54- Fantastic. - You could use salsa as well.
0:32:54 > 0:32:57- Yes, absolutely.- Delicious.
0:32:57 > 0:32:59- Tomato puree, could you pass that over, please?- Tomato puree.
0:32:59 > 0:33:02- Just to give even more of an intense tomatoey flavour.- Yes.
0:33:02 > 0:33:06The shoulder of lamb. This is gorgeous shoulder of lamb,
0:33:06 > 0:33:09chopped up into big two- or three-inch cubes.
0:33:09 > 0:33:11Shoulder of lamb I love, but if people can't get it,
0:33:11 > 0:33:13- you can use leg of lamb. - Yes, you could.
0:33:13 > 0:33:16The difference between the front and the back of the lamb is,
0:33:16 > 0:33:18- there's quite a price difference. - Yes, it's amazing.
0:33:18 > 0:33:22- Leg of lamb's about sort of 8...59 pound a kilo on average.- Yes.
0:33:22 > 0:33:24Whereas the shoulder, which a lot of people don't go for,
0:33:24 > 0:33:27- is four or five quid a kilo. - It is amazing.
0:33:27 > 0:33:30And actually, for a stew or a tagine, I prefer the way the shoulder
0:33:30 > 0:33:32- kind of just breaks down. - It's more fatty, isn't it?
0:33:32 > 0:33:34- Yes, exactly.- OK, next.
0:33:34 > 0:33:38And also the honey. Couple of tablespoons of honey, please.
0:33:38 > 0:33:42And this does seem a bit unusual, but tagines are often quite sweet.
0:33:42 > 0:33:44Often they have dried fruit in them too.
0:33:44 > 0:33:46- Like apricots and things like that. - Exactly, yeah.
0:33:46 > 0:33:49You've got a couple of kilos of meat in there, about four pound of meat?
0:33:49 > 0:33:53- Yes.- OK.- Exactly one and a half kilos.
0:33:53 > 0:33:57- Perfect.- OK.- Put the lid on, bring it up to the boil.- Yes.
0:33:57 > 0:34:00And then, I usually just cook it in the oven
0:34:00 > 0:34:02for about one and a half hours, but this would work so well
0:34:02 > 0:34:04if it were cooked in a really low oven.
0:34:04 > 0:34:06This is going into an oven at 150,
0:34:06 > 0:34:10but if it went into an oven even at 120 for a few hours.
0:34:10 > 0:34:13- It's better re-cooked as well, isn't it, when it's cold, delicious?- Yes.
0:34:13 > 0:34:16Big fan of tagines in the restaurant, or not?
0:34:16 > 0:34:20Not tagines, but slow cooking. A lot of slow cooking.
0:34:20 > 0:34:24- I use lamb neck mostly...- Yes. - ..rather than shoulder.
0:34:24 > 0:34:26- Cook it six hours, very slowly. - Gorgeous.
0:34:26 > 0:34:28Neck is often used for Irish stew as well.
0:34:28 > 0:34:31- It's beautiful, the neck.- Yes. - It's just melting.- Really good.
0:34:31 > 0:34:35- Wonderful.- Right, OK, I'm going to put this in here, yeah?- Thank you.
0:34:35 > 0:34:38So, the coriander and the mint can go into the couscous.
0:34:38 > 0:34:44- And also...- Lemon.- ..we can grate the zest and juice it.
0:34:44 > 0:34:47Where's your grater gone? There you go. OK.
0:34:47 > 0:34:49Grated zest of a lemon.
0:34:49 > 0:34:54- Not too much zest, but just a little bit like that is good.- That's enough.
0:34:54 > 0:34:55I'm just going to taste the tagine.
0:34:55 > 0:34:57This is the thing about couscous.
0:34:57 > 0:34:59It's great as a base, but it's what you put in it.
0:34:59 > 0:35:01- It's a bit like pasta.- Exactly.
0:35:01 > 0:35:05It needs quite robust flavours, you know, to fire off the flavour.
0:35:05 > 0:35:07- Yes, absolutely. - Can I ask a quick question?
0:35:07 > 0:35:10In Morocco, would you not use the more mature meat,
0:35:10 > 0:35:12- like a sort of mutton or something like that?- Yes.
0:35:12 > 0:35:13- That would have a much more... - Definitely,
0:35:13 > 0:35:16- rather than new season's lamb. - Yes, stronger flavour.
0:35:16 > 0:35:19I think it's a shame you can't get mutton in this country any more.
0:35:19 > 0:35:22I know. You can get a little bit in Ireland.
0:35:22 > 0:35:25- Is there a resurgence?- I think so. Don't you think so, Stuart?
0:35:25 > 0:35:28Yeah, there's quite a lot available now. You can get it from Yorkshire.
0:35:28 > 0:35:31- OK.- There's a lot of mutton they use now.
0:35:31 > 0:35:32Hand-reared, slow-growing.
0:35:32 > 0:35:36So, the pomegranate, it's quite usual to put pomegranates in there.
0:35:36 > 0:35:37It's lovely. The seeds.
0:35:37 > 0:35:39And you see these seeds,
0:35:39 > 0:35:42these gorgeous, like, jewels... ruby-like seeds, aren't they?
0:35:42 > 0:35:44This is a great combination,
0:35:44 > 0:35:47- because pomegranates are native of Iran, aren't they?- Yes, exactly.
0:35:47 > 0:35:49They've got that lovely feel to them.
0:35:49 > 0:35:52- Middle-Eastern, North African flavours.- Yep.
0:35:52 > 0:35:56And, of course, pomegranate is what makes the grenadine, the drink.
0:35:56 > 0:35:58- It's classed as a superfood, isn't it?- Yes.
0:35:58 > 0:36:01- Fantastic for lowering cholesterol. - Seasoning.
0:36:01 > 0:36:03Please, bit of salt and pepper.
0:36:03 > 0:36:05And this, of course... You know, if you allow this to get cold,
0:36:05 > 0:36:08if you have any left over, it will be great as a base for a salad
0:36:08 > 0:36:13- with, say, some feta cheese, roasted peppers, pistachio nuts.- Lovely.
0:36:13 > 0:36:17- It's delicious.- OK, so...- Go on, then.- Into the bowl.- Yes.
0:36:19 > 0:36:22And I think the key, actually, is rubbing a bit of olive oil into it.
0:36:22 > 0:36:25- Yes.- Stops it from sticking.- So, you want some lime to go with this?
0:36:25 > 0:36:28- Yes, a little wedge of lime is quite nice.- Now, the wedge...
0:36:28 > 0:36:30I find the best way to do a wedge of lime
0:36:30 > 0:36:33is to take this little white piece off as well, so when you cut it,
0:36:33 > 0:36:36or when you squeeze it, it doesn't spray over the person next to you.
0:36:36 > 0:36:39- Oh, wow. Well, depends who's sitting next to you.- Sorry?
0:36:39 > 0:36:41- Did you learn that in a tequila bar? - I learnt it in a bar.
0:36:41 > 0:36:44With a bit of salt on the side!
0:36:44 > 0:36:47You think I go to vodka bars and tequila bars, do you?
0:36:47 > 0:36:53- Right, pile it all up. I'll get you a ladle.- Oh, thank you.
0:36:53 > 0:36:56- That's a good idea.- There you are. Pile that on.
0:36:58 > 0:37:01- Gorgeous.- Clean your plate up a bit.
0:37:01 > 0:37:03So, Rachel, remind us what that is again.
0:37:03 > 0:37:06A little tiny bit of Greek yoghurt over the top.
0:37:06 > 0:37:12This is Moroccan tagine of lamb with a lemon and pomegranate couscous.
0:37:12 > 0:37:13Looks delicious.
0:37:19 > 0:37:23- So quick and so easy. - So quick.- There we go.
0:37:23 > 0:37:27Right, have a dive into that. Tell me what do you think.
0:37:27 > 0:37:30- It smells fantastic.- Lovely.- Wow.
0:37:30 > 0:37:33Looks delicious with those pomegranate seeds.
0:37:33 > 0:37:34Yeah, the pomegranates do...
0:37:34 > 0:37:36You don't have to do that with lamb, do you?
0:37:36 > 0:37:39You can do it with fish. You cook it for a lot less.
0:37:39 > 0:37:41Tagines of fish... With chicken.
0:37:41 > 0:37:42But reduce the amount of cooking time.
0:37:42 > 0:37:46- Monkfish would be fantastic, meaty texture of fish.- Yeah.
0:37:46 > 0:37:48With chicken, half an hour.
0:37:48 > 0:37:52We're going to see Keith Floyd cook with monkfish later. Go on, then.
0:37:52 > 0:37:55Dive into that. Tell me what do you think.
0:37:55 > 0:37:58- Gosh, the flavour is really strong. - Really strong.
0:37:58 > 0:38:03- It's the cinnamon and the honey. - Is that enough, one plate?
0:38:03 > 0:38:09- Is that enough?!- Empty the pot. - Dive in, Stuart.
0:38:09 > 0:38:12- Dive in, tell me what you think. - That is fantastic.
0:38:12 > 0:38:17- It would be nice with pork.- You've got general approval all round.
0:38:17 > 0:38:18Even Stuart's happy.
0:38:22 > 0:38:24We're not cooking live in the studio today.
0:38:24 > 0:38:28Instead, we've got some of the delicious clips from the Saturday Kitchen archives for you.
0:38:28 > 0:38:30Still to come on today's Best Bites,
0:38:30 > 0:38:33Tana Ramsay and Michael Caines try to better their times
0:38:33 > 0:38:36in the infamous Saturday Kitchen Omelette Challenge.
0:38:36 > 0:38:38And Tony Tobin serves a delicious cut of beef.
0:38:38 > 0:38:41He roasts a Chateaubriand, makes horseradish potato bread
0:38:41 > 0:38:44and serves it all with roasted root veg.
0:38:44 > 0:38:48And EastEnders actor Jamie Foreman will face his Food Heaven or Food Hell.
0:38:48 > 0:38:49Will he get Heaven, crab,
0:38:49 > 0:38:51and a crab tortellini with parsley and pea broth,
0:38:51 > 0:38:53served with baby leeks and carrots?
0:38:53 > 0:38:56Or his dreaded Food Hell, risotto, with courgette risotto,
0:38:56 > 0:38:59courgette tempura and a tomato ragout?
0:38:59 > 0:39:01Find out what he gets to eat at the end of today's show.
0:39:01 > 0:39:05Now, it's time for the grandfather of modern Scottish cuisine, Nick Nairn.
0:39:05 > 0:39:07He's getting all Spanish,
0:39:07 > 0:39:09almost as much as a bullfighter dancing the flamenco.
0:39:09 > 0:39:10Check this out.
0:39:10 > 0:39:13- What are we cooking?- We're going to make these prawn fritters,
0:39:13 > 0:39:15and I've got a great job for you, James.
0:39:15 > 0:39:18- Peeling the prawns.- I would like you to peel the prawns.- Yes.
0:39:18 > 0:39:21So, the heads off and it's all slimy and nasty.
0:39:21 > 0:39:24I should be doing this away from Stephen here,
0:39:24 > 0:39:26because he's got a phobia.
0:39:26 > 0:39:29- Really? About shellfish? - What's the phobia?
0:39:29 > 0:39:31Is it le...? It's legs, isn't it?
0:39:31 > 0:39:34Yeah, anything that's got more than four legs or less than two
0:39:34 > 0:39:36- I generally would not want to eat. - Really?
0:39:36 > 0:39:38Three-legged creatures are fine, though.
0:39:38 > 0:39:41Anyway, we are going to peel them for you.
0:39:41 > 0:39:43So, right, this is two parts.
0:39:43 > 0:39:45- We are going to do the fritters... - The prawn fritters
0:39:45 > 0:39:47and then we are going to make the romesco sauce.
0:39:47 > 0:39:50The romesco sauce is a very simple sauce, and you can make it up
0:39:50 > 0:39:53a couple of days in advance, doesn't have to be done at the last minute.
0:39:53 > 0:39:55Roasted peppers, roasted almonds,
0:39:55 > 0:39:56and we've got these piquillo peppers here,
0:39:56 > 0:40:00chilli peppers, slightly sweet, you can buy these jarred item.
0:40:00 > 0:40:03Those great Spanish sort of peppers that you can buy, yes.
0:40:03 > 0:40:06Yes, or you can use... Sometimes you can buy sun-dried peppers as well,
0:40:06 > 0:40:08- which is really quite nice.- Yes.
0:40:08 > 0:40:12And that amazing smoked paprika, you know, it's the hot, spicy one.
0:40:12 > 0:40:15And a little bit of coriander through there as well.
0:40:15 > 0:40:18And it's a really, really simple thing.
0:40:18 > 0:40:20Nice kind of thing to have for a dinner party
0:40:20 > 0:40:21at the start of the evening,
0:40:21 > 0:40:25just to hand them round on a tray, these little fritters.
0:40:25 > 0:40:27You're doing that just to remove the skin off.
0:40:27 > 0:40:30Yes, roasting the skin, and if you do it over the gas,
0:40:30 > 0:40:33and the blowlamp on top, it does it in half the time.
0:40:33 > 0:40:35My mother will be watching this going, "I can't make it."
0:40:35 > 0:40:38- She's got an electric stove. - Right. Stick it in the oven.
0:40:38 > 0:40:41Cut in half, chop it in half, put it under the grill.
0:40:41 > 0:40:44If she's got an electric grill, works just perfectly under there.
0:40:44 > 0:40:46And there's a really rubbish job to be done.
0:40:46 > 0:40:49Somebody's got to peel all the blackened skin off the outside.
0:40:49 > 0:40:52James, the only reason I come down here to do this show, mate,
0:40:52 > 0:40:55- is to get you to do these jobs. - Thank you very much.
0:40:55 > 0:40:58- Take you back to the kitchen floor. - Thank you very much.
0:40:58 > 0:41:02- Right, so we've got our prawns here. - OK, that's nearly finished.
0:41:02 > 0:41:04- Do you want me to finish off that? - Yes, if you don't mind.
0:41:04 > 0:41:06So, all we're going to do is grab a knife
0:41:06 > 0:41:10and we're just going to roughly chop the prawns.
0:41:10 > 0:41:12You can actually use just ordinary Greenland prawns,
0:41:12 > 0:41:15the Atlantic prawns. They work quite well in this as well.
0:41:15 > 0:41:17The last time you were on here, as well, we talked about
0:41:17 > 0:41:19- that great Scottish ingredient, langoustine.- Yes.
0:41:19 > 0:41:23One of the great... We still, in the UK, still not buying them.
0:41:23 > 0:41:26- No, no.- We export thousands and thousands of tonnes, don't we?
0:41:26 > 0:41:28We do indeed, and domestically, we don't use nearly enough.
0:41:28 > 0:41:31And I think people just don't really get the chance to access them,
0:41:31 > 0:41:34and it's until the supermarkets start putting them on shelves.
0:41:34 > 0:41:37- Yes.- They do it in France, they do it in Italy. Why can't we do it here?
0:41:37 > 0:41:39Because they are such a brilliant ingredient.
0:41:39 > 0:41:42- Although langoustine would be too good for this dish.- Exactly.
0:41:42 > 0:41:43We've got our pepper here.
0:41:43 > 0:41:45What I'm going to do is just wrap it in clingfilm.
0:41:45 > 0:41:48Yep, clingfilm, and the steam will just lift the skin
0:41:48 > 0:41:51off the outside, the blackened skin off the outside.
0:41:51 > 0:41:53So, the roughly chopped prawns go into a mixing bowl.
0:41:53 > 0:41:56And we are going to add into that some finely chopped shallots.
0:41:56 > 0:42:00- Another nice job for you, James.- OK. - Finely chop a shallot for me, mate.
0:42:00 > 0:42:03- I get all these glamorous jobs, don't I?- You do indeed.
0:42:03 > 0:42:05Some roughly chopped Italian flat leaf parsley.
0:42:05 > 0:42:08Now, have you noticed much in the cookery school...
0:42:08 > 0:42:12- I don't like to mention it, but this credit thing at the moment.- Yeah.
0:42:12 > 0:42:15Are people booking a lot more or not?
0:42:15 > 0:42:17I think there was a kind of gut reaction that everybody
0:42:17 > 0:42:20sort of stopped wanting to enjoy themselves and go out and do things.
0:42:20 > 0:42:23We got a little bit quiet at the beginning of the year,
0:42:23 > 0:42:26but I think what's happening is people are suddenly realising
0:42:26 > 0:42:28that if they learn how to cook, go out and buy ingredients
0:42:28 > 0:42:31and do it themselves, not only do you get the sort of satisfaction
0:42:31 > 0:42:34- of doing it, but you save yourself a bit of money as well.- Yes.
0:42:34 > 0:42:36So, February's actually picked up a bit
0:42:36 > 0:42:41- and I'm pretty confident about this year, actually.- Onions in there?
0:42:41 > 0:42:43Thank you very much. So, a bit of lemon zest as well -
0:42:43 > 0:42:45parsley, lemon zest, great combination of flavours.
0:42:45 > 0:42:49A bit of lemon juice for acidity.
0:42:49 > 0:42:52A bit of seasoning, some salt, a bit of black pepper.
0:42:52 > 0:42:57- And then that fantastic smoked pepper. Did you do the garlic?- No.
0:42:57 > 0:42:59Do have a bit of garlic?
0:42:59 > 0:43:01Sorry. No garlic in here,
0:43:01 > 0:43:03the garlic goes in the romesco sauce.
0:43:03 > 0:43:05Nice to know he knows the recipe! OK.
0:43:05 > 0:43:10A bit of self-raising flour, just work that in to a crumble mix.
0:43:10 > 0:43:14If you could splash in that sparkling mineral water.
0:43:14 > 0:43:17Atul, you do a similar sort of dish but with different types of flour?
0:43:17 > 0:43:20Yes. We call it bhajis or pakora.
0:43:20 > 0:43:22Pakoras, yeah. Why is it that...?
0:43:22 > 0:43:26- We use gram flour in that. - Yeah, the chickpea flour.
0:43:26 > 0:43:28Why is it that London restaurants don't do pakoras?
0:43:28 > 0:43:31Every Indian restaurant in Scotland does pakora.
0:43:31 > 0:43:34- People are very health conscious in London.- Oh!
0:43:34 > 0:43:37- A little of what you fancy does you good.- Right, OK.
0:43:37 > 0:43:40James, I am going to go and cook those - deep fry them.
0:43:40 > 0:43:41You're moulding them up.
0:43:41 > 0:43:44Little balls like that, chuck them in the fryer, about two minutes.
0:43:44 > 0:43:48For the romesco sauce we need to start putting all the ingredients into the food processor.
0:43:48 > 0:43:50Don't worry. I shall wait till you've done that.
0:43:50 > 0:43:53- Clearing up? I like that, James. - Somebody's got to do it.
0:43:53 > 0:43:56- They absolutely do and I'm not doing it today.- Exactly.
0:43:56 > 0:43:57So, why sparkling water?
0:43:57 > 0:44:01It gives it an extra bit of lift with the self-raising flour.
0:44:01 > 0:44:05It makes it lighter. These are really quick and easy to do.
0:44:05 > 0:44:08You can part cook them in advance so you don't have to...
0:44:08 > 0:44:11- The idea is keep the mixture quite soft?- Yes, you don't want them to be
0:44:11 > 0:44:14claggy. It's not like a tempura where you dip it in the batter.
0:44:14 > 0:44:16They're wrapped in the batter.
0:44:16 > 0:44:17Drop these in here.
0:44:17 > 0:44:18Oops, turn it up a bit.
0:44:18 > 0:44:23- And they take about two minutes to cook.- Right. Now, romesco sauce.
0:44:23 > 0:44:25I'm going to peel this for you.
0:44:25 > 0:44:29Please, it is a really messy job, you might get your hands dirty,
0:44:29 > 0:44:30really sorry about that(!)
0:44:30 > 0:44:33Sometimes I've heard of romesco sauce with fried bread.
0:44:33 > 0:44:37Yes, sometimes bread crumbs through it as well to thicken it up.
0:44:37 > 0:44:38This has got a lot of toasted
0:44:38 > 0:44:42almonds, toasting the almonds gives it that extra little bit of flavour.
0:44:42 > 0:44:45- A bit mucky is it, mate?- Just... - Your lovely fingers!
0:44:45 > 0:44:47NICK LAUGHS
0:44:47 > 0:44:51The next time I'm on the show I'll pick a job which has lots of drudgery stuff.
0:44:51 > 0:44:54- I like that - the "next time". - Maybe not!
0:44:56 > 0:45:00- Maybe not.- Go on then.- A little bit of garlic in here as well.
0:45:00 > 0:45:04More smoked paprika and a bit of chilli as well for some heat.
0:45:04 > 0:45:07And then piquillo peppers, these little jarred peppers.
0:45:07 > 0:45:11- They are really nice and sweet. - They are wood roasted, aren't they?
0:45:11 > 0:45:14They are. They're actually delicious.
0:45:14 > 0:45:16Really nice and...
0:45:16 > 0:45:19They look fantastic.
0:45:19 > 0:45:23Once these start rising up inside the fryer, you know they're just done.
0:45:23 > 0:45:24They take what? Two minutes?
0:45:24 > 0:45:25Yeah, two minutes.
0:45:25 > 0:45:29They are really quick to do and if you undercook slightly,
0:45:29 > 0:45:34you can do them in advance, just pop them back through the fryer again.
0:45:34 > 0:45:38They are looking great. You've done a wonderful job with that pepper.
0:45:38 > 0:45:39Thank you very much.
0:45:39 > 0:45:42It's a classic romesco sauce, in with the pepper,
0:45:42 > 0:45:43and just blitz the whole thing.
0:45:43 > 0:45:46Then, Cabernet Sauvignon vinegar.
0:45:46 > 0:45:47Last time you were on you were
0:45:47 > 0:45:49starting the Good Life, is that right?
0:45:49 > 0:45:53- You had a farm and wanted to create and grow it all.- Yeah.
0:45:53 > 0:45:57- Is that still happening? - Yes, it is, we are moving soon.
0:45:57 > 0:45:59It's a long-term project.
0:45:59 > 0:46:01It'll take us a couple of years
0:46:01 > 0:46:04but eventually we hope to be self-sufficient.
0:46:04 > 0:46:06- Pretty much do our own thing.- Right.
0:46:06 > 0:46:10It's... It's a really attractive lifestyle for me.
0:46:10 > 0:46:14I'm just trying to work out how this thing works again.
0:46:14 > 0:46:17You see, you need me for some things.
0:46:17 > 0:46:20- Plenty of olive oil? - Plenty of olive oil.
0:46:20 > 0:46:21If you can just blitz that, there.
0:46:21 > 0:46:24You've got the texture, we don't want to make it too smooth,
0:46:24 > 0:46:27we want to leave it a little bit of crunch, with the nuts as well.
0:46:27 > 0:46:30The secret is the vinegar really to get that...
0:46:30 > 0:46:33That Cabernet Sauvignon vinegar has a fantastic flavour.
0:46:33 > 0:46:37It really does. Put a little bit of the romesco sauce into here.
0:46:37 > 0:46:41And apart from the cookery school and everything else you're doing,
0:46:41 > 0:46:44what is this about a Whisky Festival? It's got to be in Scotland.
0:46:44 > 0:46:47Yes, it is, I'm matching Whisky with food.
0:46:47 > 0:46:52It's in May, up in Inveraray. I'm not sure what the details of it are!
0:46:52 > 0:46:56But I'm looking forward to it.
0:46:56 > 0:46:59Inveraray is a beautiful part of the world, West Coast Scotland.
0:46:59 > 0:47:04Stunning scenery, lots of interesting chefs coming to that event.
0:47:04 > 0:47:06Whisky Coast Festival in Inveraray.
0:47:06 > 0:47:10I'm just going to dress this with a little bit of micro greens.
0:47:10 > 0:47:13- These are trendy. - This is the trendy ingredient.
0:47:13 > 0:47:15They do pretty things up,
0:47:15 > 0:47:18especially with that nice mix of different colours.
0:47:18 > 0:47:22- There we go.- I'll have to clean this now.- I'll watch.- So, pop that there.
0:47:22 > 0:47:27- Remind us what that is again.- That is prawn fritters with romesco sauce.
0:47:27 > 0:47:28Simple as that.
0:47:33 > 0:47:36There you go, you know you can cook something for supper tonight
0:47:36 > 0:47:38in six minutes, easy as that. There you go. Have a seat.
0:47:38 > 0:47:42- This is the best bit, it smells so good.- Dive in.
0:47:42 > 0:47:46- I know what you want as well? A bit of lemon.- Oh, yeah!- Sorry, I'll do that.
0:47:46 > 0:47:48OK. You do that.
0:47:48 > 0:47:51- Squeeze it on first?- Yes, it does.
0:47:51 > 0:47:52He's actually quite good.
0:47:52 > 0:47:56- You're like a married couple up there, you two.- Excuse me.
0:47:58 > 0:48:01I used to beat him all the time on that Ready Steady Cook programme.
0:48:01 > 0:48:03- Right... Only kidding.- Do you know,
0:48:03 > 0:48:06I learnt to split spin sugar because of you.
0:48:06 > 0:48:10Exactly. You've got prawns in there, they are the main ingredients.
0:48:10 > 0:48:13- You wouldn't use lobster.- No, far too good for that.
0:48:13 > 0:48:17You can use little brown shrimps, or just ordinary,
0:48:17 > 0:48:19Greenland prawns will do fine.
0:48:19 > 0:48:22- Just squeeze the water out of them first.- Great simple dish.
0:48:22 > 0:48:25It's lovely. Yeah, a good bite to it, lovely.
0:48:25 > 0:48:27Stephen's going, that's lovely, but...
0:48:27 > 0:48:29LAUGHTER
0:48:29 > 0:48:32- I have a problem with sharing food. - What you think of that?
0:48:32 > 0:48:34I know you don't like parsley that much as well.
0:48:34 > 0:48:38- As long as it's hidden.- Yes, as long as it's hidden it's fine.
0:48:38 > 0:48:41It's the garnish I don't like. But I can deal with that.
0:48:41 > 0:48:44Parsley sprinkled over everything. I don't like it either.
0:48:44 > 0:48:47- What do you reckon, guys? - It's wonderful, beautiful. Flavours are good.
0:48:47 > 0:48:50A quick simple supper you could easily do tonight.
0:48:54 > 0:48:56That would make a great starter.
0:48:56 > 0:48:59That romesco sauce is so easy to make and it's so tasty,
0:48:59 > 0:49:02you should try it. Now, every returning chef on Saturday Kitchen
0:49:02 > 0:49:05wants to improve their time on the omelette challenge leader board.
0:49:05 > 0:49:08Tama Ramsay and Michael Caines were no exception.
0:49:08 > 0:49:13Your time is pretty respectable, 47 seconds here.
0:49:13 > 0:49:16- If I don't improve, it can stay there, can't it?- Yes. Possibly.
0:49:16 > 0:49:19You're 20 seconds quicker than that.
0:49:19 > 0:49:22Can you go any quicker? Two seconds off our top ten.
0:49:22 > 0:49:23I'm going to resign now.
0:49:23 > 0:49:27- You're going to resign now! - I think 27 was probably a fluke.
0:49:27 > 0:49:30Do you know what's interesting, James? You're not on there at all.
0:49:30 > 0:49:32Precisely.
0:49:32 > 0:49:36The trouble is, I've got to taste all of these, which is even worse.
0:49:36 > 0:49:38Right, now, usual rules apply. Three-egg omelette.
0:49:38 > 0:49:40You've got milk, cream, butter, cheese if you want.
0:49:40 > 0:49:43- But it was be a three-egg folded omelette.- Folded, yeah?
0:49:43 > 0:49:45Folded omelette, not scrambled egg.
0:49:45 > 0:49:48Clock stops when it hits the plate. Are you ready? Three, two, one, go!
0:49:50 > 0:49:51Last time, Tama was on,
0:49:51 > 0:49:53they were practising at four o'clock in the morning.
0:49:53 > 0:49:56- You're not meant to tell everyone. - Has it paid off?
0:49:56 > 0:49:58Bit of shell in mine, I'm afraid.
0:49:58 > 0:50:01- Bit of shell?- Yes.- Don't worry.
0:50:01 > 0:50:04Tana is slightly ahead.
0:50:04 > 0:50:08That's cos Michael...
0:50:08 > 0:50:09How are the kids anyway?
0:50:09 > 0:50:13- You can't talk to me, you're cheating.- I'm not cheating.
0:50:13 > 0:50:15You are, you're putting me off.
0:50:15 > 0:50:18- I like that lump of shell in there!- I know.
0:50:18 > 0:50:20- There you go.- He's caught you up.
0:50:20 > 0:50:23That's scrambled. He's definitely caught you up.
0:50:23 > 0:50:25- GONG SOUNDS - Oh, no!
0:50:25 > 0:50:28Mine is still really liquid.
0:50:28 > 0:50:30Bit of cheese as well.
0:50:30 > 0:50:33Bit of cheese with that! Yeah?
0:50:33 > 0:50:37So, Gordon and the kids if you're watching, this is what you're having for lunch.
0:50:37 > 0:50:39LAUGHTER
0:50:39 > 0:50:41Oh, it's hideous!
0:50:41 > 0:50:42You got there in the end.
0:50:42 > 0:50:46- Bit of cheese on the side. Sorry about that.- Yes, thanks, Michael.
0:50:46 > 0:50:49- "Let's take our time," you said to me!- I'd love to eat that.
0:50:49 > 0:50:53- Don't, please. You'll be poisoned. - As much as I'd love to eat that, I don't think I will.
0:50:53 > 0:50:57- Like my garnish, James? - That's not cooked either.
0:50:57 > 0:51:00It is actually cooked a little more than that.
0:51:00 > 0:51:02I think yours is still clucking.
0:51:03 > 0:51:05Cooked and seasoned.
0:51:05 > 0:51:07Tana, as much as I'd like to put you on here,
0:51:07 > 0:51:10together with your new hair extensions.
0:51:10 > 0:51:12LAUGHTER
0:51:12 > 0:51:14Like something off the Magic Roundabout.
0:51:14 > 0:51:16Could we leave me where I am, please?
0:51:16 > 0:51:19Yes. Just cos it's you.
0:51:21 > 0:51:24- And, Michael, do you think you were any quicker?- No, probably not.
0:51:24 > 0:51:29Nowhere near, 35 seconds, eight seconds slower.
0:51:29 > 0:51:31You both stay where you were.
0:51:35 > 0:51:39Better luck next time, you two. Now, who's up for a posh Sunday roast?
0:51:39 > 0:51:41Tony Tobin is and he's next.
0:51:41 > 0:51:43- Welcome to the show.- Hi, matey.
0:51:43 > 0:51:45- What are you cooking today? - Roast Chateaubriand.
0:51:45 > 0:51:48- So if you could start chopping that. - Straight into it.
0:51:48 > 0:51:50I've got a hot pan on the stove.
0:51:50 > 0:51:53Get it nice and hot, fry it off a bit. I've got a tray in the oven
0:51:53 > 0:51:54getting really hot.
0:51:54 > 0:51:59- You really need to sear the outside. - What are you going to serve it with?
0:51:59 > 0:52:03I'm going to serve it with... Some people call it potato bread.
0:52:03 > 0:52:06It's an old...my mum used to call them potato scones.
0:52:06 > 0:52:07Put a little bit of bicarb and flour.
0:52:07 > 0:52:09Are you saying this is an old Irish recipe?
0:52:09 > 0:52:11- Yeah, yeah, my mother's from Dublin.- OK.
0:52:11 > 0:52:15We used to have them at breakfast. They are fantastic on a weekend.
0:52:15 > 0:52:18I just thought it would go really nice with the beef.
0:52:18 > 0:52:20Tell us about the Chateaubriand as well,
0:52:20 > 0:52:23there are three main cuts on a fillet, aren't there?
0:52:23 > 0:52:27There are, the Chateaubriand is like the head of the fillet.
0:52:27 > 0:52:31And then after that comes what I call the real fillet,
0:52:31 > 0:52:33where you cut the fillet steaks from.
0:52:33 > 0:52:37Then the bit on the end is the filet mignon, or the tail of the fillet.
0:52:37 > 0:52:40Yeah, just whack that on there. Rub it all over.
0:52:40 > 0:52:42If you could peel and chop those vegetables.
0:52:42 > 0:52:44It's quite unusual putting rosemary on it,
0:52:44 > 0:52:47it's normally with lamb, but goes really well?
0:52:47 > 0:52:50I love rosemary with beef, especially roast beef.
0:52:50 > 0:52:53The Tobins love roasted Chateaubriand.
0:52:53 > 0:52:57- I'm just going to wash my hands.- I love rosemary on Chateaubriand.
0:52:57 > 0:53:00- I agree with you, Tom.- Thank you very much, Gennaro.
0:53:00 > 0:53:04What were you cutting there, James?
0:53:04 > 0:53:05What veg have we got in here?
0:53:05 > 0:53:09We've got sweet potatoes, parsnips and carrots, and some turnips.
0:53:09 > 0:53:11These are for roasting.
0:53:11 > 0:53:13This is a great way to do it,
0:53:13 > 0:53:17particularly tomorrow you might have a few more guests turning up.
0:53:17 > 0:53:20Rather than pans boiling all over, roasted veg is so much easier,
0:53:20 > 0:53:23- isn't it?- Exactly. What I am going to do, before I roast them,
0:53:23 > 0:53:26I've got a pan of water on there with a little bit of salt in.
0:53:26 > 0:53:30I am going to blanch them. I'm going to get on with these potato cakes.
0:53:30 > 0:53:33I've got what I call dry mash here,
0:53:33 > 0:53:37it's potato boiled and peeled and just mashed.
0:53:37 > 0:53:40- Not out of a packet?- It's not out of a packet!- This is quite dry.
0:53:40 > 0:53:43- It's dry mash. That's what I call it - dry mash.- OK.
0:53:43 > 0:53:47I'm just going to sprinkle my pan with some flour,
0:53:47 > 0:53:51because we'd normally think to put oil in the pan to fry it.
0:53:51 > 0:53:56- Yeah.- But we're going to first cook them on the flour and get that
0:53:56 > 0:54:01nice mottled look you see on potato scones.
0:54:01 > 0:54:05This is where it is different to a bubble and squeak or something like that.
0:54:05 > 0:54:06You've put bicarb in.
0:54:06 > 0:54:10A little bit of bicarb is going to give them a nice lift.
0:54:10 > 0:54:14- That's horseradish?- A little bit of horseradish to go with the beef.
0:54:14 > 0:54:16Talking of beef, I need to turn that.
0:54:16 > 0:54:18I suppose you can leave these cakes plain,
0:54:18 > 0:54:20if you want to do them with something else, that'd be nice.
0:54:20 > 0:54:24- You could leave them plain, or put different herbs in them.- Yeah.
0:54:24 > 0:54:27That's going in there as well.
0:54:28 > 0:54:32You can flavour them with sage, that's nice, if you do it with chicken.
0:54:32 > 0:54:37- Is this what you're having tomorrow? - Actually, it's what I was going
0:54:37 > 0:54:41to have tomorrow but there has been a few requests for roast pork.
0:54:41 > 0:54:43So we're going to have roast pork.
0:54:43 > 0:54:48I suppose, really nice with this, you could use celeriac in this.
0:54:48 > 0:54:50- Yeah, absolutely. - Another great vegetable.
0:54:50 > 0:54:54Roasted celeriac is fantastic.
0:54:54 > 0:54:59So, if you whack those into that pan.
0:54:59 > 0:55:03- Yeah.- Then you see this has come to,
0:55:03 > 0:55:05almost like a dough.
0:55:05 > 0:55:11- Yeah.- Which is why my mum calls it potato bread. Literally just...
0:55:12 > 0:55:15..into little round balls and then flatten them off.
0:55:15 > 0:55:20I suppose you could do this today, I suppose. Make them up for tomorrow.
0:55:20 > 0:55:24You could. Just to save a bit of time on Easter Sunday.
0:55:24 > 0:55:26Push those down like that.
0:55:28 > 0:55:32- There you go. - I'm going to blanch that.
0:55:32 > 0:55:35If you could just put that beef into the oven for me, James.
0:55:35 > 0:55:36Are you going to transfer it?
0:55:36 > 0:55:39I'll transfer it, I've got a roasting tray in the oven.
0:55:39 > 0:55:41That's because we got the pan nice and hot,
0:55:41 > 0:55:44we've got it searing off there.
0:55:44 > 0:55:46If we put it on a cool tray, the whole thing cools down.
0:55:46 > 0:55:48It just keeps the whole cooking process going.
0:55:48 > 0:55:50So how long do you blanch these for?
0:55:50 > 0:55:54A couple of minutes, just to soften up the outside and then they'll
0:55:54 > 0:55:57go on to the tray and put some honey on them, and some butter.
0:55:57 > 0:56:04- To bake, how long to cook this in the oven?- Erm, about 25 minutes.
0:56:04 > 0:56:08The oven is on 450, which is about 225.
0:56:08 > 0:56:11- Just keep turning it over. - Gas 8 or something.
0:56:11 > 0:56:14I'm going to make a bit of gravy or sauce.
0:56:14 > 0:56:18The cakes are in there and the flour is just starting to brown.
0:56:18 > 0:56:21Yeah, I'll show you what happens, I'll just wash my hands.
0:56:23 > 0:56:25Just turn that over.
0:56:25 > 0:56:29Something to go under...to lift it.
0:56:29 > 0:56:32- There you go.- A little lifter. So...
0:56:32 > 0:56:34So, lift these up and get this slight...
0:56:34 > 0:56:37It's just starting to turn there.
0:56:37 > 0:56:41- Turn it up a bit?- Yes. I'll keep an eye on that.- Drain the veg?
0:56:41 > 0:56:43Drain the veg off there into a tray.
0:56:43 > 0:56:45Little bit of honey, butter,
0:56:45 > 0:56:48salt and pepper on there. Get that going.
0:56:48 > 0:56:54I've got some red wine...in to the pan there. Just sear that up.
0:56:54 > 0:56:59- The last time you were on you were just about to open a new restaurant.- I was.
0:56:59 > 0:57:05- Is it that long ago?- It is. - I've been open a year.
0:57:05 > 0:57:07It's called Post, is it? Post?
0:57:07 > 0:57:10It is, it was an old Post Office and sorting office
0:57:10 > 0:57:12in Banstead, in Surrey.
0:57:12 > 0:57:15And we've got a 35-seater cafe at the front,
0:57:15 > 0:57:19a 100-seater brasserie behind and a 50-seater finer dining upstairs.
0:57:19 > 0:57:21- It's keeping you busy? - It's keeping me nice and slim.
0:57:21 > 0:57:23I've lost a bit of weight.
0:57:23 > 0:57:25You haven't mentioned it, I was a bit upset actually.
0:57:25 > 0:57:28I thought you'd say, "Cor, you're looking really good today."
0:57:28 > 0:57:32- You're looking really good.- Thank you very much. It's very nice of you.
0:57:32 > 0:57:34A bit of black pepper and salt.
0:57:34 > 0:57:37Bit of salt, bit of black pepper and then in the oven.
0:57:37 > 0:57:41And like you say, it's almost like a one-dish wonder for your vegetables.
0:57:41 > 0:57:44They're all in together, they all get nice and caramelised.
0:57:44 > 0:57:46- You can almost forget about it then. - Indeed. Indeed.
0:57:46 > 0:57:49- There you go. Got this beautiful veg with the honey.- Exactly.
0:57:49 > 0:57:51Just delicious.
0:57:51 > 0:57:54- This is great with fish, it's wonderful with anything.- Lovely.
0:57:54 > 0:57:58If you're going to do it with fish, if you add some tomatoes
0:57:58 > 0:58:02just in the last five or six minutes, it really...
0:58:02 > 0:58:05I love eating tomatoes with fish, roasted tomatoes.
0:58:05 > 0:58:08Right, James, I'm just going to get rid of this flour.
0:58:08 > 0:58:09The pan's all nice and hot.
0:58:09 > 0:58:13I'm going to whack some butter in there and you put them back in
0:58:13 > 0:58:17and cook them in the butter. And then they become all nice and rich.
0:58:17 > 0:58:20- Just a little bit of butter then(?) - Yeah, look. You see all these...
0:58:20 > 0:58:24- Just a little bit. - Cardiac arrest after this! Look!
0:58:26 > 0:58:29- That's a fair... Yeah, a lot of butter, then.- Yeah.
0:58:29 > 0:58:32And just to really upset you, I'm going to put a little butter...
0:58:32 > 0:58:36That's all right! I like my butter, don't worry.
0:58:36 > 0:58:37Being a Yorkshireman.
0:58:38 > 0:58:40There you go.
0:58:40 > 0:58:43This now, you get that really nice golden brown colour
0:58:43 > 0:58:46and you'll see what I mean by those potato cakes, look.
0:58:46 > 0:58:48And it just crispens them up.
0:58:48 > 0:58:51- You see that bicarb, it really starts to puff them up.- Exactly.
0:58:51 > 0:58:54- Exactly. I've done five. - Great little thing.
0:58:54 > 0:58:58- You could have these for breakfast. - Breakfast with a lovely...
0:58:58 > 0:59:00- Horseradish.- Nice bit of bacon.
0:59:00 > 0:59:03You could put horseradish in there as well for breakfast.
0:59:03 > 0:59:05We've got some lovely veg.
0:59:06 > 0:59:10- There you go.- Right, let's get some of this onto my plate.
0:59:11 > 0:59:15- Cor, this makes me really hungry already!- There you go.
0:59:16 > 0:59:20- It's important to leave this beef to rest.- That has had....
0:59:20 > 0:59:22That's been resting since we've...
0:59:22 > 0:59:25- I'll pour the juices in the pan for you.- Thank you.
0:59:25 > 0:59:26Um...
0:59:28 > 0:59:31The resting has made it really...
0:59:31 > 0:59:35You know sometimes you have that kind of rawness that's in the middle
0:59:35 > 0:59:39of the beef? With a lot of rest, it turns to that beautiful rareness.
0:59:39 > 0:59:42Because what happens is, when we roast it - it's a muscle,
0:59:42 > 0:59:46so it gets all upset and uptight like that -
0:59:46 > 0:59:49and once it comes out relaxed, it gets tender.
0:59:49 > 0:59:52Your muscles would be upset if I chucked you in a frying pan!
0:59:52 > 0:59:55- Well, exactly. Look, a couple of those...- They look fantastic.
0:59:55 > 0:59:58- ..onto there. GENNARO:- I'm waiting!- >
0:59:58 > 0:59:59You're waiting?
1:00:02 > 1:00:06And then this lovely red wine sauce.
1:00:06 > 1:00:09- Just over the beef like that. - So simple as well.
1:00:09 > 1:00:13And there you have roasted Chateaubriand with horseradish potato cakes
1:00:13 > 1:00:15and roasted root vegetables.
1:00:15 > 1:00:16Easy as that.
1:00:22 > 1:00:26Breakfast! What about roast beef and potato cakes for breakfast, Jimmy?
1:00:26 > 1:00:29- Thrilling.- Come on, dive in. Tell us what you think.
1:00:29 > 1:00:31Tell us what you think.
1:00:31 > 1:00:33I love those potatoes, the first time I've seen those.
1:00:33 > 1:00:34It's like very fancy potato bread.
1:00:34 > 1:00:37I grew up eating potato bread, but that's a very fancy version.
1:00:37 > 1:00:40- Very fancy version of it. - Probably more delicious.
1:00:40 > 1:00:42Do you know, I've never had Chateaubriand in my life.
1:00:42 > 1:00:45- Never had it?- I've had a lot of beef, but I've never had this,
1:00:45 > 1:00:47- what is the difference? - It's just the thicker end.
1:00:47 > 1:00:51That is going to melt in your mouth, I promise you that.
1:00:51 > 1:00:54- Mmm... Mmm, it's fantastic. - THEY LAUGH
1:00:54 > 1:00:58You have to pass that down! Get a bigger spoon - bigger mouthful.
1:00:58 > 1:01:00But it is, it's the bigger end of the fillet.
1:01:00 > 1:01:02It's the head of the fillet, it's the larger end.
1:01:02 > 1:01:04So it's not ideal for cutting steaks
1:01:04 > 1:01:06because the steaks are kind of odd shapes.
1:01:06 > 1:01:09But the potato cakes are fantastic. Magic.
1:01:09 > 1:01:13- My mum has been making those, well, since I can remember.- Gorgeous.
1:01:13 > 1:01:15Gennaro, dive in, tell us what you think.
1:01:15 > 1:01:18If I get a chance! These two lovely-looking girls. Thank you!
1:01:18 > 1:01:19The great thing about all that,
1:01:19 > 1:01:21if people are worried tomorrow with Easter
1:01:21 > 1:01:24and more people coming in, most of that you can prepare in advance.
1:01:24 > 1:01:28Absolutely. And with the vegetables all happening at the same time, in one tray.
1:01:28 > 1:01:31We've got one tray with vegetables, one tray with meat on.
1:01:31 > 1:01:35- And then the potato cakes.- We do that a lot with the vegetables at home.
1:01:35 > 1:01:39Because of the kids, just put them on a tray. They love it.
1:01:39 > 1:01:42- I'm eating. - He's not passing it back.
1:01:42 > 1:01:45It's the first time he's kept his mouth shut, which is great!
1:01:48 > 1:01:51Now, I can't believe that was the first time James Nesbitt
1:01:51 > 1:01:54tried Chateaubriand, but what a perfect Sunday lunch,
1:01:54 > 1:01:55minus the horseradish of course.
1:01:55 > 1:01:58EastEnders villain Derek Branning isn't known for making friends,
1:01:58 > 1:02:01but when actor Jamie Foreman came in, had he managed to charm
1:02:01 > 1:02:05our guest chefs, Andrew Turner and Silvena Rowe, enough to get his Food Heaven?
1:02:05 > 1:02:08Take a look at this. Oh, and Jamie - hands off those pans.
1:02:08 > 1:02:11Now it's time to find out whether Jamie is facing Food Heaven
1:02:11 > 1:02:13- or Food Hell.- Look. What's that?
1:02:13 > 1:02:16Look at that, look. Look. That's ingredients.
1:02:16 > 1:02:19So there you go, it could be crab of course,
1:02:19 > 1:02:23we could do tortellini with a lovely pea and parsley soup.
1:02:23 > 1:02:26- Alternatively, it could be that pile of risotto there.- Agh!
1:02:26 > 1:02:28Pan-fried, served with a little tomato ragu.
1:02:28 > 1:02:30How do you think these lot have decided?
1:02:30 > 1:02:33- I think they like me! - Have they gone...
1:02:33 > 1:02:35- Luckily, they all do.- They better.
1:02:35 > 1:02:38Because it was only Alfie that chose Food Hell, unfortunately.
1:02:38 > 1:02:40- Oh, little sausage! - So lose this out the way.
1:02:40 > 1:02:42Oh, wonderful, I'm so happy!
1:02:42 > 1:02:45Right, so what I'm going to do first of all is get this pea mixture
1:02:45 > 1:02:48on the go, first of all. Can you do me the tortellini?
1:02:48 > 1:02:49Roll me out that.
1:02:49 > 1:02:53Basically, all that is is 300g of double-zero flour,
1:02:53 > 1:02:56three medium eggs, a splash of olive oil and put it in a blender,
1:02:56 > 1:02:58that's what you end up with.
1:02:58 > 1:03:00You watching, darling? My wife's over there.
1:03:00 > 1:03:03- I'm going to do the filling. - Yes, do the filling.
1:03:03 > 1:03:05We're using white and brown meat for the filling.
1:03:05 > 1:03:08This is a simple little sauce, or rather a soup,
1:03:08 > 1:03:10it's a great way of doing like a pea soup.
1:03:10 > 1:03:13But to get the colour in that, if I just blend these peas,
1:03:13 > 1:03:14you don't get the nice colour in it.
1:03:14 > 1:03:18But if you do this... So you've got onions in there, so quick. Onions?
1:03:18 > 1:03:22- Chicken stock, although it's fish, we still use chicken stock.- Yeah.
1:03:22 > 1:03:24Chicken stock, that goes in.
1:03:24 > 1:03:28And then what we're going to do is, we've got some parsley...
1:03:28 > 1:03:34- and just a bit of chervil, but parsley mainly. Blanch it.- Ah! A-ha!
1:03:34 > 1:03:40So we blanch that for no more than about 45 seconds to a minute.
1:03:40 > 1:03:41That's all it is. Just blanch.
1:03:41 > 1:03:43What this will do is retain the colour.
1:03:43 > 1:03:45It sounds weird by blanching it,
1:03:45 > 1:03:47but you actually retain the colour from it.
1:03:47 > 1:03:51Pat it dry to get rid of any excess water,
1:03:51 > 1:03:53and then all we do is take this.
1:03:54 > 1:03:56And our blender. There you go.
1:03:57 > 1:04:02And pour that straight in. So that's just got the onions and the peas.
1:04:02 > 1:04:03Mm-hm.
1:04:03 > 1:04:06- There you go. Nothing else. - And the chicken stock.
1:04:06 > 1:04:09And the chicken stock, yeah. Nothing else. That's it.
1:04:09 > 1:04:13- Then we take the parsley.- And what was the other one you put in there?
1:04:13 > 1:04:15Little bit of chervil,
1:04:15 > 1:04:18but it's only cos it was stuck on the parsley more than anything else.
1:04:18 > 1:04:23- A fluke.- Yes, a little fluke! Put the lid on and we blend that.
1:04:23 > 1:04:27Mm-hm. You can really smell, for people at home,
1:04:27 > 1:04:29you can really smell that parsley, lovely.
1:04:29 > 1:04:33- You're selling it! - I am, I'm selling it!- Keep going.
1:04:33 > 1:04:37That's it, we just keep blending this. That should... There you go.
1:04:37 > 1:04:40Blending it, and the colour will go this dark green.
1:04:40 > 1:04:43- I think it needs someone to wind it up a bit.- I think so, yeah.
1:04:43 > 1:04:47Can I just watch how he's doing that? Do you mind?
1:04:47 > 1:04:49- No, not at all.- Mm! Jamie!
1:04:49 > 1:04:51What you got there?
1:04:51 > 1:04:54Oh, look! Oh, this is heaven!
1:04:55 > 1:04:58- I can eat this.- So roll that pasta really thin. There you go.
1:04:59 > 1:05:03- Oh, sorry!- I need the filling for the tortellini.- Right.
1:05:03 > 1:05:06- OK. And this is the egg.- The egg mix.
1:05:08 > 1:05:09Little dab of egg.
1:05:11 > 1:05:14Right, explain to us the little tortellini, go on then.
1:05:14 > 1:05:18Yeah, this is the rolling that I'm looking forward to.
1:05:18 > 1:05:23- Yeah, I'm not Italian but...- Are you not? I thought you were Italian.- No!
1:05:23 > 1:05:24I'll just roll it...
1:05:26 > 1:05:29A little bit of egg that side. Some people roll it round their fingers,
1:05:29 > 1:05:32my fingers are too fat, so I do it on my thumb.
1:05:32 > 1:05:33They are?! Right.
1:05:33 > 1:05:36Keep going with the tortellini, we want plenty.
1:05:36 > 1:05:38- And then turn it back off?- Plenty?
1:05:38 > 1:05:40- It's supposed to look like a belly button, apparently.- Yeah?
1:05:40 > 1:05:41That's not far off.
1:05:41 > 1:05:46I don't know what your belly button looks like, but mine don't look like that!
1:05:46 > 1:05:48You see that mixture starting to colour a little bit?
1:05:48 > 1:05:51The longer we blend that, the more darker it will become.
1:05:51 > 1:05:54In there I've got my carrots, little baby carrots.
1:05:54 > 1:05:56And these are little baby leeks as well.
1:05:56 > 1:06:00- Which we can just trim these up. Now, this is...- I love leeks.
1:06:00 > 1:06:03- I think leeks are great.- This is just a tiny dinner party dish.
1:06:03 > 1:06:06There you go. They go in, we're going to blanch these,
1:06:06 > 1:06:08they don't take very long at all.
1:06:08 > 1:06:09They're in there.
1:06:12 > 1:06:14- Do one more.- OK.- Do one more.
1:06:14 > 1:06:17These little things, make sure they're nicely sealed.
1:06:18 > 1:06:20But importantly...
1:06:20 > 1:06:23These can freeze, really, particularly with white crab meat...
1:06:23 > 1:06:25We're using dark as well, dark's quite watery
1:06:25 > 1:06:29but we don't want to allow any of the water to go inside...
1:06:30 > 1:06:34..the tortellini itself. Very similar to ravioli, make it.
1:06:34 > 1:06:36It's as easy as that, really. Right.
1:06:36 > 1:06:38Over here, we've got...
1:06:38 > 1:06:41Let me just grab my plate ready.
1:06:41 > 1:06:44You see this is getting darker and darker, that's what we want.
1:06:44 > 1:06:47We can drain these off.
1:06:47 > 1:06:51- These things here.- We can lose that now, can't we? We can lose that.
1:06:51 > 1:06:55- If it's putting you off, you can lose it!- It was putting me off.
1:06:55 > 1:06:58- Touch of butter. - It's killing your appetite.- In there.
1:06:58 > 1:07:04It's just a great way of serving these baby veg. So lift these out.
1:07:04 > 1:07:07Again, these only take literally a couple of minutes to cook.
1:07:07 > 1:07:09Not much longer than that.
1:07:10 > 1:07:13Drain these off. Little bit of melted butter, no more than that.
1:07:13 > 1:07:15We're getting there.
1:07:16 > 1:07:19Keep that going actually. How we doing?
1:07:19 > 1:07:22- You have to be quick on your feet in here! I know that.- Two minutes.
1:07:22 > 1:07:24Two minutes in there.
1:07:26 > 1:07:30- Two minutes.- Two minutes left. Salted boiling water, all right?
1:07:30 > 1:07:32They go in. While they're in...
1:07:32 > 1:07:35- Carrots. They're going to go in.- Yeah.
1:07:37 > 1:07:41The leeks. And all we do is just glaze these, you see? That's it.
1:07:41 > 1:07:42Turn the heat off.
1:07:42 > 1:07:46Leave it. That's in. And now we can turn our attention to our soup.
1:07:48 > 1:07:51Which we can just lift this off,
1:07:51 > 1:07:55and what we need to do is pass this through a sieve.
1:07:55 > 1:07:59And you can see, because I've put the parsley in there, it's a dark...
1:07:59 > 1:08:02- Very intense green. Beautiful.- Must be very good for you, the vitamin C.
1:08:02 > 1:08:05- Fantastic.- Vitamin C? - From the parsley.
1:08:05 > 1:08:09I'm about to put cream and butter in it, mate! I'm only joking!
1:08:09 > 1:08:13THEY ALL TALK AT ONCE
1:08:13 > 1:08:15It is... It is nice and simple, I have to say.
1:08:15 > 1:08:17And literally, all this is...
1:08:17 > 1:08:21There's a lot of iron in that, there's a lot of goodness in that.
1:08:21 > 1:08:24- Is there?- Oh, no, yeah. So my wife tells me.- Course there is, yeah.
1:08:24 > 1:08:27- Course there is.- This colour is so beautiful, bright green.
1:08:27 > 1:08:30There you go. What you don't want to do...
1:08:30 > 1:08:32- Looks a bit like mushy peas now! - It does a bit.
1:08:32 > 1:08:34What you don't want to do is continue...
1:08:34 > 1:08:37cooking it too much, because you want to leave it...
1:08:38 > 1:08:40..like that.
1:08:40 > 1:08:44- Basically warm it through? - Yeah. Salt. Butter.
1:08:44 > 1:08:47- Of course.- Of course.- Black pepper.
1:08:47 > 1:08:50That's why I love you, James. I really do.
1:08:50 > 1:08:51THEY LAUGH
1:08:51 > 1:08:54- I really do. - You're not the only one!
1:08:54 > 1:08:58- Do you want more butter in it? - No, no, no, that's enough.
1:08:58 > 1:08:59Oh, yeah, you've got to have them.
1:08:59 > 1:09:03- And the ravioli, or the tortellini, sorry...- Yeah.- That's cooked.
1:09:03 > 1:09:06Because the filling is actually cooked as well,
1:09:06 > 1:09:09we can then drain this off. Have you got a little tissue paper?
1:09:09 > 1:09:10There you go.
1:09:10 > 1:09:12Can drain this off.
1:09:12 > 1:09:16Switch that off there. Drain that off like that.
1:09:19 > 1:09:22And the great thing about this is you can make this in advance,
1:09:22 > 1:09:25but what you don't want to do is overheat it too much,
1:09:25 > 1:09:27so literally, if you're doing a dinner party, reserve
1:09:27 > 1:09:31and keep that nice colour, pop it in the fridge and reheat it once.
1:09:31 > 1:09:33Look at that. Mmm.
1:09:33 > 1:09:36- Could you chill that as well?- Yeah, you can do. You can have it cold.
1:09:36 > 1:09:40- Can you do that in the summer as a chilled summer dish?- Definitely.
1:09:40 > 1:09:43I just thought that one up, you know, off the top of my head!
1:09:43 > 1:09:46- Bit of salmon, wild salmon. - I'm getting all inspired, I am!
1:09:46 > 1:09:48It's pretty good, that.
1:09:48 > 1:09:49And then...
1:09:49 > 1:09:51I'm going to plate this up.
1:09:51 > 1:09:54You need plenty of salt in there, so don't be frightened to season it.
1:09:54 > 1:09:57No, no, I'm always being told off, I love salt.
1:09:57 > 1:10:00- You see the colour that you've got? - Oh, look at that.- Stunning.
1:10:02 > 1:10:06And then you can grab your tortellini. They can go in.
1:10:06 > 1:10:08Thank you, everybody! Thank you.
1:10:08 > 1:10:12And then you can grab your little baby veg.
1:10:12 > 1:10:15Oh, the colours! It's just so appetizing, isn't it?
1:10:15 > 1:10:17They say you eat with your eyes, don't they?
1:10:17 > 1:10:20Well, it is on all these fancy TVs, you see.
1:10:20 > 1:10:24If my mother's watching this, it's not in HD, you see?
1:10:24 > 1:10:25Ah!
1:10:25 > 1:10:27- There you go.- That's amazing.
1:10:27 > 1:10:29A little bit of that with it, just nice and simple.
1:10:29 > 1:10:33- A few bits of this, a little bit of chervil on there as well.- Fabulous.
1:10:33 > 1:10:38- And then just a final flurry of olive oil.- Ah!
1:10:38 > 1:10:42- Stunning. Very good.- That's fantastic. Brilliant. Brilliant.
1:10:42 > 1:10:45- Really excellent. Fantastic, James. - Thank you. Thank you.
1:10:45 > 1:10:48You deserve every bit of it.
1:10:48 > 1:10:50£36.50.
1:10:50 > 1:10:51THEY LAUGH
1:10:51 > 1:10:54There you go, dive into that, tell us what you think.
1:10:54 > 1:10:56- I'll put another one in there as well.- Lovely.
1:10:56 > 1:11:01- Tell us what you reckon to that.- Oh, come on.- Come on, steam in, steam in!
1:11:01 > 1:11:06We have to wait. And the parsley and the peas give such an earthiness.
1:11:06 > 1:11:08- Oh, that's lovely, isn't it?- Mmm!
1:11:08 > 1:11:12- Lovely.- I try my best! - You do fantastic.
1:11:16 > 1:11:19I couldn't have wished for a better guest.
1:11:19 > 1:11:21That's it for this week's Best Bites, but remember,
1:11:21 > 1:11:23all the recipes from today's show
1:11:23 > 1:11:25are just a click away on our website.
1:11:25 > 1:11:27Go to bbc.co.uk/recipes.
1:11:27 > 1:11:31I'll be here on BBC2 next Sunday at 10 o'clock with more amazing chefs
1:11:31 > 1:11:34and recipes from the Saturday Kitchen vaults. Have a great week.