Episode 70 Saturday Kitchen Best Bites

Good morning. Can I hear your tummies rumbling?

Good job we've got some fantastic food coming your way on today's Best Bites.

Welcome to the show. We've found some of the finest recipes from the Saturday Kitchen larder

for you this morning.

The First Lady of home cooking, Rachel Allen, makes a Moroccan

lamb tagine with a delicious lemon and pomegranate couscous.

And Scotland's finest son and Saturday Kitchen regular,

Nick Nairn, rustles up some king prawn, Spanish-style.

He deep-fries prawn fritters and makes a tasty Romesco sauce.

Tony Tobin joined us to serve up a beef Chateaubriand which

would make a great Sunday lunch.

He also makes some horseradish potato bread

and serves it all with some roasted root veg.

And EastEnders star Jamie Foreman faced his Food Heaven or Food Hell.

Would he get Heaven? Crab and my crab tortellini with parsley and pea broth

served with baby leeks and carrots, or his dreaded Food Hell, risotto.

And my courgette risotto with courgette tempura and tomato ragout.

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

But first, we are kicking off with a Welshman, Bryn Williams.

Do you fancy trying chicken wings without the fiddly bones?

Look no further.

-Great to have you back on the show.

-Thank you.

Love your food, because it's simple, to the point. What are we cooking?

We are doing braised chicken wings, with seared scallops

and hazelnuts just to finish off.

Now, braising liquor, I'm chopping my onions.

Yes, if you just chop all the onions, celery

carrots into a nice bournoise again.

Bournoise - fine dice. OK. That's that one.

-I'm going to season the chicken wings.

-Yeah.

-Into a nice, warm pan.

-So why the chicken wings, then?

-I just think...

-We all love chicken wings.

-It's the bone that puts you off.

-Yes.

So when we do this dish, as we go through the stages,

we're going to seal off the chicken wings.

Once it's cooked, we are going to take the bones out,

then crisp them up again.

So it's everyone's favourite kind of ingredients.

But how many people actually cook chicken wings at home?

I just think it's a great way of using an entire animal up

and I think it's important that we use...

-Well, the French do that, don't you?

-Well, we eat everything!

-You eat everything?

-I think we Brits should do that.

-Everything, even the gelatine from the feet.

-Yeah.

-Bit of butter.

-Nice, lovely.

So, anyway. You've got your celery, you've got your carrots.

This is how to do a bournoise, by the way.

You basically slice the carrot through lengthways.

Take the carrot like that,

cut them into lengths, then slice them through,

-straight through there.

-All the same size.

-And then again.

Through into there.

And then you have little fine bournoise, which that is.

There you go. Get somebody else to do it. That's why I'm doing it!

-Yeah!

-There you go.

-While we are colouring off the chicken wings,

we're just going to prep the scallops.

And as always, always, always, always, buy hand-dived scallops.

We can look after the scallops,

not taking small ones off the bottom of the seabed.

And they've not been rolling around in a big net, in a big boat,

for hours on end, rolling in sand.

This is as opposed to the dredged ones?

For me, these are one of my favourite ingredients

to prep, cook and eat. I think scallops are fantastic.

But you have to buy them fresh, though.

Not frozen, because they absorb like a sponge.

Yeah, and if you buy them in their shells,

you know they are fresh, because they are in their shells.

When you buy scallops in a tub, you don't really know how fresh they are.

Now, you're taking the roe out of the centre. Do you use that at all?

We do, sometimes, at the restaurant.

We dry it off, do it like a cheese straw,

-I finish the risotto with it.

-A cheese straw?

-A cheese straw.

-Instead of putting your cheese in it.

-You just mix it.

-And when it cooks, the colour you get is fantastic.

-There you go.

So chicken wings are ready. So nice bit of colour on there, as you see.

-There you go. Get that out of there.

-That's it.

You are just colouring them.

-Colour them off. Take them out.

-I've got my veg there.

Going to add all the vegetables that you have nicely bournoised for us.

You've got the onions, you've got the celery, and you've got the carrots.

Yeah. In they all go.

You dice them like this, cos this is part of the sauce.

Yes, it's going to be part of the dish at the end.

It's very important that you cut them nice and small

so they cook at the same time as the chicken does.

Because the chicken will only take half an hour, literally, to cook.

So back in with the wings. On top.

A little bit of white wine.

-It is almost the base of a chicken casserole, isn't it?

-It is.

-Basically, it is like making a chicken stock as well.

-Yes.

And the secret to this dish is not putting too much stock

into the chicken wings.

Because if you put too much stock, you've got too much liquid,

and you are wasting some of that flavour.

-Just going to bring that to the boil.

-So, just brown chicken stock?

You can get that fresh chicken stock in the tubs from the supermarket.

Yes, you can. That's fine as well.

We will just bring that up to the boil.

And we'll just stick it in the oven. That'll be about 30 minutes or so.

And they will be ready. We don't want to boil them too much either.

We need to braise them slowly. And once they have been in the oven,

-they end up like these.

-OK, these are the chicken wings.

-You don't let them get too hot.

-No.

-Cos you want to pull them out.

So what we do now is literally take them out of the stock,

-keeping all the stock because that is our sauce.

-Yes.

And then we're going to take the bones out. Which I think...

is the most annoying part of chicken wings.

You know, if there is a piece of bone on my plate at home,

I won't eat the meat. I'm a lazy eater. But I don't mind spending...

-It's nice to have the bone and just...

-I think that's great.

There's something really pleasurable about gnawing on a bone.

-Leave the bones in for this lot, take the bones out for the other guys!

-My recipe, my bones.

OK, so we've taken the bones out.

We're going to seal them all off, to crisp up that fat.

We don't want any...

Now, the scallops, I just basically cut these in half, dried them out.

A little bit of butter, little bit of olive oil, and straight in.

-Is that a dish you have on your menu?

-Yes, we have.

Not at the moment. At the moment we're using pork belly.

And pineapple.

So, again, that pork and pineapple, that classic that we all love.

Is there a knack to getting those out? Or is it the cooking of it?

As long as it's cooked, it comes out with no meat at all left on.

All the meat is completely left inside.

And again, get a good organic chicken, they've got great wings.

-And that's it.

-Could you do this with a leg as well?

-I suppose you'd have to braise it longer.

-I think a leg is a bit big, but it just keeps the...

-We are using chicken wings, it's a little bit more elegant.

-OK.

OK, so the chicken wings...

-Now, apart from your restaurant, you are expanding, you are opening the garden.

-Yeah.

-Opening the garden now in London?

-We have had a proper winter,

so we are hopeful now we are going to get a proper summer.

And what about...? You are doing a lot of food festivals as well,

-particularly in Wales.

-Yes, I am.

I'm patron of one up in Conwy. They close the entire town for two days.

-Right.

-And we get about 30,000 people over two days. It's fantastic.

-Wow. Amazing.

-It's the second largest festival now in Wales.

It's a very, very good one.

So there's the chicken wings, nicely coloured up.

-It's important to get the fat nice and crispy.

-OK. Scallops are there.

Scallops literally take a minute, two minutes, to cook.

Last year, we had this on the menu in the garden.

And, let's face it, how many London restaurants have a garden?

Do you put chives in? Do you want me to put chives in?

-Oh, yeah, chives.

-Drain it off into that one, and I will...

Take the scallops out. Yeah.

So just chopped chives. There you go.

-OK. But great food scene in Wales as well.

-Massive.

Great ingredients in Wales. Just put that straight in, you will be fine.

A little bit of chopped chives to finish it off.

How many restaurants have a garden in central London? I don't think many.

And I'm lucky enough to have one of them, so this in the garden

last year, we sold out, literally, of scallops and chicken wings.

Every single day. It was great.

Just to finish it off, again, a bit of texture. Grated hazelnut.

-Goes really, really well with chicken.

-Yeah.

-And that is my...

..braised chicken wings and seared scallops. Lovely.

How fantastic is that?

There you go, looks fantastic. There you go.

-You get to dive into this, Jimmy.

-Thank you.

-There you go.

-Dive into that.

-Look at that!

-You need a spoon for that one.

This is for Daniel, to make him feel at home.

HE CHEERS

-They are the ones with the bone in.

-It's too good.

There is a spoon for you. There you go.

-Too good.

-Scallops work fantastically well.

You have not only done it with chicken.

Jimmy is a lover of pork, but they work fantastically well with pork.

Great with pork. At the moment, as I said, we sell out. Pork and scallops,

scallops are a great ingredient that can take a lot of flavour. Pork and chicken...

The smell of it, the fragrance, is beautiful.

But I love the chicken wings

because with chicken wings with the bones in,

you get all that lovely flavour, but it is easier to eat when you have taken the bones out.

-For the customer, it's ideal, it's fantastic.

-Happy with that?

-Yes, very.

-Look at that!

It's like at home in France!

That really is the perfect starter for your Sunday lunch.

Coming up, I'll be making scones for Jennifer Carpenter

and serving them with loads of strawberry jam and lashings of clotted cream.

But first, Rick Stein cooks hake after a trip to London's famous Borough Market.

All my chef friends, when they heard I was making this programme about the food of Britain,

said I HAD to see Borough Market.

It's been here since medieval times,

when drovers weren't allowed to take their cattle across the Thames and into the city.

We miss something, a lot of us chefs in Britain -

we don't have markets like this to inspire us,

and really what cooking is all about is products.

This is the first time I've ever been into a market in this country

where it's like France or Italy.

I know this isn't British, but it's an addiction of mine - Iberico ham.

The flavour of these air-dried hams of Iberico black pig

is a combination of slight tartness and sweetness

which comes from a diet of acorns.

These are the best pork pies I have ever tasted.

Look at the quality of this lamb from the Lakeland fells -

the depth of colour, almost like mutton.

Now, this fish is really interesting.

This wild sea trout is from the northwest too.

I asked Les Salisbury, "Why bring it down here?"

It makes me happy to put a selection of fish on,

whereas up north, it's just like your cod, your haddock, your plaice,

-that's all you can sell.

-Don't you think we should have markets like this all over the country?

-Yes.

They're all over Europe, I have been to lovely markets in France.

-It's just up north, we struggle.

-Do you think people are more adventurous down here?

-Yes.

They don't mind trying things.

Take hake, for example, it's a lovely fish,

but with markets like this everywhere, there'd be no problem.

Manze - the oldest eel and pie shop in London.

They are an Italian family who have been here since 1878.

There used to be loads of these eel and pie shops in London,

but now they are an endangered species.

One pie, mash,

liquor and eels, and some cold sarsaparilla.

This isn't the sort of food you'd want to eat in a smart restaurant,

but here with the Victorian tiles,

long benches and marble-top tables,

it seemed just right.

So this is esoteric stuff. Why pie, mash, liquor and eels?

Well, first of all, it was eel pie,

but the Thames long-nosed eels died out in the Industrial Revolution

and they carried on making meat pies and the mash was always with it,

but the liquor was the cooking juice from the eels.

You could have eels as a side order, which I've just had,

and very nice it is too.

What I find interesting is the different types of people in the queue.

You've got long benches and you will have someone that's not got a bean, basically,

sitting next to someone that's just come over in a taxi from the City,

and it's, "Shove along a bit, mate."

And they all sit here. They don't just come once in a blue moon,

some of them are in twice a week. They come and meet their friends.

Young mums bring their kids in, wean them onto the mash and liquor, and away they go,

and so another generation of customers is born.

Now, then, just because most of this series is about everything but fish,

don't get any idea that it's not still my first love,

and hake is one of my favourite fish.

It's a member of the cod family.

We eat too much cod and not enough hake, and it's a shame to me -

there is plenty of hake fishing going on off Ireland and Cornwall.

But all the fish, sadly, is going onto Spanish trawlers

and straight over to Spain. Why don't we eat it?

This dish will, I hope, help you to understand what a great fish it is.

So this is a poached fillet of hake with a sauce vert - green sauce -

and butter beans with chilli.

It's such a great combination and goes down well in the restaurant.

To make the sauce vert... You get some green herbs, chervil, chives,

tarragon, parsley, and green leaves like lamb's lettuce.

Blanch in boiling water, drop them into a colander

and put it under the cold water tap to set the colour, squeeze,

and drop them into the blender.

First of all, some mild French mustard and garlic.

Next, some lemon juice to tart it up,

about the juice of half a lemon and a couple of egg yolks to bind it up.

A good pinch of salt.

Lid on and add the olive oil.

This is one of my favourite sauces for poached fish.

It's all those herbs, lightly blanched, you can taste them,

and hake is a perfect fish for poaching - everybody does salmon -

but its dense texture is similar to salmon and it works just as well.

It's very pleasing to have a poached white fish.

You can serve this cold as well, it's nice like that.

There we are, that's done.

So next, to poach the fish.

I've made a simple court-bouillon with some parsley stalks,

onions, black peppercorns and water.

A very, very gentle poaching because it's such a soft fish.

And the butter beans, these are rather plump Spanish ones.

Mix them with some chopped tomato and chilli

and a great deal of parsley,

some salt

and my favourite white pepper - called Wynad - from Kerala, India.

And finally, some really good Spanish olive oil.

This is a great combination. I just warm it all through very gently.

I don't want to dispel any flavours. Now the fillets of hake are done.

I like presenting fish like this,

peeling off the skin at the last minute.

It leaves a lovely sheen on the fish.

Finish with the beans and a nice spoonful of sauce vert.

People are always asking me what my food is all about, what's it like,

and I'd say THIS dish is what my food is like,

it's quintessential me. When I'm travelling around the country having not always wonderful food,

this is the sort of thing I think about. It's delicate and fun.

You look at it and think, "I'd love to eat that." But this is it.

And there are plenty more hake recipes on the Saturday Kitchen website,

if you fancy trying it this weekend.

Now, for my masterclass this week, I am going to help you,

and help out one of my viewers, Pam Cousins.

She e-mailed us to say, what's the perfect way of making scones?

A lot of people are into baking in the UK.

Well, this is my idea of making scones.

-Now, you probably don't know what I'm talking about, do you?

-No.

Well, I'm going to make the scones. Now, this is plain flour.

Not strong flour, it's plain flour.

450 grams of plain flour, 75 grams of butter, right?

It's got to be... I use firm butter for this one, not room temperature butter.

75 grams of caster sugar.

And then instead of using self-raising flour, which is

basically plain flour and baking powder, I like to make my own.

So I use 450 grams of flour, five teaspoons of baking powder,

a pinch of salt, and then you rub this together with your fingers.

Now...this is how I got into cooking when I was a young kid

because my grandmother used to sit

and watch Coronation Street for half an hour while rubbing butter

and flour together with her fingers to make things like parkin,

which are Yorkshire curd tarts, none of which you...

You're looking at me with this blank expression.

-You are speaking another language!

-Basically, whenever you make anything that is

pastry related, you rub it in by hand.

The minute you make it by machine...

It's different to making bread. Bread, you would use a machine.

This one, you want it light, and because you want the texture

quite delicate, it is this process that you get by rubbing

the butter and flour together by hand, it works the flour less.

And as it works the flour less, it becomes nice and short.

This is exactly what is wrong with America.

We go to the freezer section in the grocery store and open up,

and there is your pie crust etc, etc. You don't ever have to...

No, you've got to do it... And it doesn't take long.

This will take about three or four minutes to do this.

But it's great to get kids involved in it and stuff like that.

But the idea of it... And this is how I learned to cook,

by watching my parents do this.

You are making me feel bad about my childhood. I missed out on something really important!

Well, no, you had things very different to that.

We mentioned fried food, but what's this about biscuits and gravy?

Oh, I love biscuits and gravy.

My grandfather used to spend, like, two hours putting on a show,

like he was making the most elaborate dish in the world.

But it was the easiest thing,

just a regular biscuit and then a white gravy that goes over it.

And it's a morning dish. You put, like, a sausage in the gravy.

-Why are you making that face? It's delicious.

-Is it?

-I should cook it for you sometime!

-Right!

-It's quite healthy too.

-Is it?

Cos it uses veggie sausage and skimmed milk. It's amazing.

-Sounds even more delicious!

-You're really selling it there!

Yeah, really selling it there!

-Biscuits and gravy, it's really popular in the South.

-Is it? Right.

OK. These are popular all over the UK.

But it's how you serve them that makes it a little bit controversial.

Do you put the jam on the bottom, or the jam on the top?

We will get into that in a minute.

Now, at this point you can pop the sultanas in there if you want.

But all the crumb is gone. And then...

this is also a thing. I put two medium-sized eggs in here.

Some people don't put eggs in. It does make it slightly shorter.

But this is almost like a foolproof recipe.

150ml... Sorry, 135ml of milk.

And this is where, on our website, it's slightly different.

If you do print it off our website, there is more milk than you need.

There is a little... mistake on it.

So literally, you bring it together with your hands

and you slowly add the milk.

And this is where, over in the US, if you are making this, you need

to be careful because the flours absorb different amounts of liquid.

So one standard recipe will alter massively

for the different types of flour that you use. So...

-that should be about there.

-I think this show is inspiring me to cook.

-Is it?

-It's going to change my life, I just know it.

-Do you think we'll do well in America, if we were over there?

-Yes.

-Do you think so?

-Because nobody knows how to cook!

Well, Jamie Oliver has tried, I know that.

It's a bit of a struggle, but there you go.

And we bring this all together.

Like that. And it should be this texture.

If it's dry when it goes in the oven, it's going to be dry when it goes out of the oven.

So you have to put a bit of moisture in there.

-I can see why kids would like this. It makes a mess.

-Yeah.

-A fun mess.

Bring this together. Tiny bit of flour.

This is why a flour shaper is always quite good.

Mould this together.

And we bring this together and I'll roll it all out and cut it up.

But we mentioned, after your time in Kentucky, you went to this,

-is it the Juilliard School in New York?

-Yeah.

It's quite difficult to get in to that acting school as well.

Yeah, they take seven women a year and it's maybe a 15-minute audition.

So I guess I just had the best 15 minutes of my life!

Is acting something you wanted to do when you were a kid?

When I was eight years old, I made a very focused decision

and an announcement to my parents - that was what I was going to do. I never came up with a plan B.

-So it had to work.

-So it was...

And that school in particular, was it?

Well, I guess when I was about 14,

I started trying to decide what was the best school.

And Juilliard was always the goal.

-You did well while you were there. Before you graduated, you were on Broadway.

-Oh, yeah.

I left school to do a Broadway show with Liam Neeson

and Laura Linney, The Crucible. I got very lucky. I got very lucky.

But then went on... After doing Broadway, was that a big,

-steep learning curve for you, Broadway?

-Huge. It was...

Arthur Miller was actually alive and involved in the production,

so it was...

I remember bowing with him on one side and Laura on the other,

thinking, I could just die now.

I'm glad I didn't die.

But right after that, I moved to Los Angeles

and started waiting tables like a good actress does. And...

Because I couldn't get work!

But I mean, you hear stories about that,

but it just so happened to you.

-But it happened quite quickly, when you were in...

-About a year.

Yeah, because then you went into so many different things.

-But thrillers were the big thing.

-Yeah.

-Quite serious parts?

-Yeah.

-I guess I'm a really good screamer!

-Right.

-So...

I did Exorcism Of Emily Rose and right after that, got into Dexter.

And Dexter, tell us about Dexter.

-Because anybody that doesn't know about it, hugely popular!

-Yeah.

I mean, in the States, what, five million people a week?

I don't pay attention to that. Too much pressure.

Nearly as many people as watch this. Nearly as many.

But you're on series...?

You're about to start on, I think, March 30th, at ten o'clock,

you all start watching season six

and I'm about eight weeks away from shooting season seven.

-And that is on the FX channel, ten o'clock.

-Yeah.

-I'm not going to tell you what happens.

-Yeah.

-And you are filming series seven?

-Yes, about to start seven.

But you play a policewoman in it.

And it's based on... For anyone who hasn't seen it,

-it's quite a dark story. Based on a novel, really?

-Yeah.

-It started off as.

-Yeah, Darkly Dreaming Dexter, by Jeff Lindsay.

So it's based on this character Dexter, which is, he's a...

-Serial killer.

-Yeah, but he also works in the police force as a...

-Blood splatter analyst.

-Yes. Blood splatter.

Forensic scientist, we call it. Yeah.

But the whole lot is based on that.

It must have been, when they were first bringing it to the air,

a little bit controversial, but also,

people thinking it might last a series, stuff like that.

But not the following that it has got all over the globe.

I never thought it would see the light of day.

I thought I was shooting a pilot

and that nobody would actually put a serial killer on TV.

But apparently, people really like championing a serial killer, so...

It's been a lot of fun and really challenging.

I think the sixth season is going to change everything,

the whole mould of the show breaks down at the end of season six

and so series seven and eight will be totally different beasts.

Something different. That has made him excited!

-You are a big fan of it, aren't you, Danny?

-Yeah.

-Right.

So when you have got these scones, you use the cutters.

Put a little bit of flour on it and just pop them out like that.

You can see it's quite moist at this point.

And then what I do is lift this up. Only roll it once.

Once you've rolled it, cut it, re-roll it one more time,

otherwise you start stuffing it up. These bits, a good tip.

You place these on here and you can cook these.

These are great for the kids, but also great for the cook!

You can just take little wedges out of them. Egg wash.

Now, what you need to do with this one is then just an egg yolk

-over the top, like that.

-Why? For browning?

Just for browning, but what I do is double egg wash,

so once you've made these, pop them in the fridge and allow them

to chill for about sort of a good 20 minutes.

And then egg wash them again just before they go in the oven.

So, these will be chilled, egg washed again, hot oven.

This is set at 450 degrees Fahrenheit, which helps you,

-because I know you're Fahrenheit over there.

-Thank you!

It's about 225 in the UK. Gas mark six or seven. Quite a high oven.

-And we end up with these.

-Nice.

-Scones.

Now, you need it quite high

because of the glaze that you get with the yolk, you see?

Now, this is where you get controversial in the UK.

Do you put the butter on, do you put the cream on,

do you put whatever you put on first?

But the idea being is you've got these delicate scones, some butter.

Butter is good for you. I don't know why you give me that look.

This is what I've been talking about for years,

but nobody's ever listened to me. You know what I mean?

-Thank you very much. You can come back again.

-Thank you.

And then we've got the jam.

-This is strawberry jam.

-OK.

-Which we place on here as well.

Now, some people would put the jam on last.

But then we've got clotted cream.

Now, I know you were looking at this, wondering what it was.

Clotted cream has got an origin status,

which is basically like champagne or Stilton.

You can only produce champagne and Stilton in Stilton or in Champagne.

Clotted cream, same thing. Devon, Cornwall.

And you've got clotted cream, which is milk that they take out...

they place in what looks like a big washing machine

and it brings the cream, the fat, to the top

and they put it into a little pot and then steam it

over what we call a bain-marie, or over a tray of hot water,

and it sets into that.

-Wow.

-And there you have proper food - scones, jam and clotted cream.

You might want to take... Are you going to do it this way?

-I was going to do it this way.

-I do it this way as well.

I feel so bad for the audience, they can't try this.

Oh, don't worry about them.

I'm so lucky.

-Why would you put gravy over the top of that?

-I'll show you some day.

-That's delicious.

-This is amazing.

I'm glad Jennifer liked those scones,

but I'm not sure about biscuits and gravy.

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

then you can log onto our website. That's bbc.co.uk/recipes.

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

the brilliant cooking from the Saturday Kitchen back catalogue.

And now it's time for Rachel Allen to get all Moroccan.

She's busy making a tagine in the kitchen,

and wearing the biggest earrings I've ever seen in my life.

Check this out.

-Welcome to the show again, Rachel Allen.

-Thank you.

-You were at the show before.

-Yes.

-Created a fantastic dish.

-I really enjoyed that.

-Good.

-What have you got on the menu for us today?

-Moroccan tagine of lamb.

-Yes.

-And I'm using, for this, shoulder of lamb.

It's a really wonderful...

It's sweet, it's sweetened with honey, spicy,

and served with couscous. Delicious. It's fantastic for a dinner party.

It's something you can make a couple of days in advance,

-then reheat on the day.

-It's better reheated.

-Yes.

-Exactly.

-The longer it's cooked, the better.

We've got a lot to do. Where do we start?

First thing I'm going to do is,

-I've got some chicken stock coming up to the boil here.

-Yes.

The couscous, could you throw it in there, please?

-I love the way you say "couscous". Coos-coos!

-Coos-coos.

We always laugh at how my mum says it. Coos-coos!

I'm going to just rub a little bit of olive oil into the couscous

-just while the stock is coming up to boil.

-Yes.

It just stops it from sticking together.

-Literally rub it into the grains.

-OK.

-And... Like that.

If you didn't want to use couscous,

you could use bulgur wheat or something like that?

-Yes, absolutely.

-It needs a little bit longer cooking.

-Really nutritious.

-Yes.

-OK.

-OK.

-So, I'm going to pour the boiling stock,

-and it's basically equal volumes, isn't it, of stock to couscous?

-Yes.

-If you have a pint of stock...

-Chicken stock?

This is chicken stock, but you could use water, vegetable stock.

Just plain water.

-Yes.

-OK.

-Perfect.

-Right.

-So, I'll put that to the side.

-That'll take five, ten minutes to plump up.

-OK. Can I do something?

-Absolutely. Could you chop...?

-I knew I'd get all the glamorous jobs.

-Chop the onions, yes. It's great that, isn't it?

-It's great.

-Delegation. This is the thing.

-Right.

So, I'm going to put a little bit of oil into this saucepan.

Now, you mention tagine.

-This is the dish that the name tagine comes from.

-Yes.

-Exactly.

-This sort of clay pot that was on sort of coals.

-Hot coals to cook it.

-And it's literary not got a hole in it,

it's like this funnel to keep the stew nice and moist.

-It's lovely.

-Really nice.

-I'm just going to cook it...

Chuck it in a pan, yeah, exactly.

And I'm going to chop some garlic.

So, the onions, garlic, ginger, all need to go into the pot now.

And quite a few cloves of garlic.

I like using about three or four cloves of garlic for this.

-So, quite strong flavours for this one?

-Yeah, they really are.

They are quite strong, intense flavours.

It's good served with a bit of Greek yoghurt

at the end, just to cool all the flavours and balance them.

And this happens so quick.

-You can see that, it's almost frothed up straightaway.

-Yes.

-Amazing.

-It's soaked in all that stock as well. Very, very simple.

-So...

-I knew the reason why you gave me onions.

-I'm starting already, look at this.

-You see, my mascara would run.

Can't have that.

I'll give Stuart some onions, his mascara will run as well.

-I was just about to say the same thing.

-Yeah, yeah, yeah.

I saw you in make-up. You were in there a long time.

-You were in longer than me.

-You with your false eyelashes.

-Can I put this onion in here? Because it's making...

-Yes.

-Absolutely. I'll put the garlic in.

-Can I quickly ask something?

-Yes.

This issue with onions, I'm absolutely horrific

when it comes to chopping onions. Is there any solution?

You hear all sorts of myths about how you can dispel...

-You put a match in your mouth, or...

-I used to get my sister to do it.

-Is it a spoon?

-A spoon.

I used to get my sister to wear swimming goggles as well.

My granny said if you wash them under the tap and stuff like that.

-Really, what it is, is a sharp knife.

-A sharp knife.

-A sharp knife.

-That's actually true, you don't bruise...

Yes, and it doesn't spray up.

-And also, if you keep the root intact at the end.

-Right.

But actually, these onions, I'm finding,

-even as they are cooking, are quite strong.

-Yes.

Once your eyes are stinging,

you can put your head over some running water and it clears it.

-Put your head into...?

-Over running water. Not under the tap.

-Exactly!

I'm not having a shower while we're going live.

-I'm going to grate in some ginger as well, some fresh ginger.

-Right.

-You could, of course, chop the...!

-You could throw it all in.

You could chop the ginger very finely.

-And also...

-Do you grate the ginger?

-I do grate... I'm a bit of a fan of these graters.

-Are you?

-Yes, I am.

So am I... I really don't like them,

but they are great for hard skin off your feet, aren't they?

-What, into the tagine?

-Well, no. Come on.

-To add some texture.

-I know you've done it.

-Oh! I would never do that.

Stick it in a dishwasher, nobody will ever know.

But it is... The secret with ginger is always buy it with a smooth skin.

Absolutely, yes.

-You know when it gets wrinkly...

-When it starts wrinkling,

-it means the flavour is starting to go out of it.

-Yes.

-OK, that's enough ginger.

-OK.

-The spices would be good in here too, the cinnamon and coriander.

-Cinnamon.

-Ground cinnamon and slightly crushed coriander seeds.

-OK.

Good tablespoon of coriander seeds and one or two teaspoons of cinnamon.

-All in?

-Absolutely.

Cinnamon's a great flavour to go into a tagine,

particularly good with lamb.

Cinnamon, it's lovely with lamb.

-And coriander goes with lamb too.

-Right, what's next?

Stir this around. Season it.

So, ideally, I would let these onions cook for eight to ten minutes

-until they are soft.

-Yes.

But if, like me today, you want to go ahead with it,

you can put in the tomatoes, couple of tins of tomatoes, chopped.

Tinned tomatoes, great flavour.

-Fantastic.

-You could use salsa as well.

-Yes, absolutely.

-Delicious.

-Tomato puree, could you pass that over, please?

-Tomato puree.

-Just to give even more of an intense tomatoey flavour.

-Yes.

The shoulder of lamb. This is gorgeous shoulder of lamb,

chopped up into big two- or three-inch cubes.

Shoulder of lamb I love, but if people can't get it,

-you can use leg of lamb.

-Yes, you could.

The difference between the front and the back of the lamb is,

-there's quite a price difference.

-Yes, it's amazing.

-Leg of lamb's about sort of 8...59 pound a kilo on average.

-Yes.

Whereas the shoulder, which a lot of people don't go for,

-is four or five quid a kilo.

-It is amazing.

And actually, for a stew or a tagine, I prefer the way the shoulder

-kind of just breaks down.

-It's more fatty, isn't it?

-Yes, exactly.

-OK, next.

And also the honey. Couple of tablespoons of honey, please.

And this does seem a bit unusual, but tagines are often quite sweet.

Often they have dried fruit in them too.

-Like apricots and things like that.

-Exactly, yeah.

You've got a couple of kilos of meat in there, about four pound of meat?

-Yes.

-OK.

-Exactly one and a half kilos.

-Perfect.

-OK.

-Put the lid on, bring it up to the boil.

-Yes.

And then, I usually just cook it in the oven

for about one and a half hours, but this would work so well

if it were cooked in a really low oven.

This is going into an oven at 150,

but if it went into an oven even at 120 for a few hours.

-It's better re-cooked as well, isn't it, when it's cold, delicious?

-Yes.

Big fan of tagines in the restaurant, or not?

Not tagines, but slow cooking. A lot of slow cooking.

-I use lamb neck mostly...

-Yes.

-..rather than shoulder.

-Cook it six hours, very slowly.

-Gorgeous.

Neck is often used for Irish stew as well.

-It's beautiful, the neck.

-Yes.

-It's just melting.

-Really good.

-Wonderful.

-Right, OK, I'm going to put this in here, yeah?

-Thank you.

So, the coriander and the mint can go into the couscous.

-And also...

-Lemon.

-..we can grate the zest and juice it.

Where's your grater gone? There you go. OK.

Grated zest of a lemon.

-Not too much zest, but just a little bit like that is good.

-That's enough.

I'm just going to taste the tagine.

This is the thing about couscous.

It's great as a base, but it's what you put in it.

-It's a bit like pasta.

-Exactly.

It needs quite robust flavours, you know, to fire off the flavour.

-Yes, absolutely.

-Can I ask a quick question?

In Morocco, would you not use the more mature meat,

-like a sort of mutton or something like that?

-Yes.

-That would have a much more...

-Definitely,

-rather than new season's lamb.

-Yes, stronger flavour.

I think it's a shame you can't get mutton in this country any more.

I know. You can get a little bit in Ireland.

-Is there a resurgence?

-I think so. Don't you think so, Stuart?

Yeah, there's quite a lot available now. You can get it from Yorkshire.

-OK.

-There's a lot of mutton they use now.

Hand-reared, slow-growing.

So, the pomegranate, it's quite usual to put pomegranates in there.

It's lovely. The seeds.

And you see these seeds,

these gorgeous, like, jewels... ruby-like seeds, aren't they?

This is a great combination,

-because pomegranates are native of Iran, aren't they?

-Yes, exactly.

They've got that lovely feel to them.

-Middle-Eastern, North African flavours.

-Yep.

And, of course, pomegranate is what makes the grenadine, the drink.

-It's classed as a superfood, isn't it?

-Yes.

-Fantastic for lowering cholesterol.

-Seasoning.

Please, bit of salt and pepper.

And this, of course... You know, if you allow this to get cold,

if you have any left over, it will be great as a base for a salad

-with, say, some feta cheese, roasted peppers, pistachio nuts.

-Lovely.

-It's delicious.

-OK, so...

-Go on, then.

-Into the bowl.

-Yes.

And I think the key, actually, is rubbing a bit of olive oil into it.

-Yes.

-Stops it from sticking.

-So, you want some lime to go with this?

-Yes, a little wedge of lime is quite nice.

-Now, the wedge...

I find the best way to do a wedge of lime

is to take this little white piece off as well, so when you cut it,

or when you squeeze it, it doesn't spray over the person next to you.

-Oh, wow. Well, depends who's sitting next to you.

-Sorry?

-Did you learn that in a tequila bar?

-I learnt it in a bar.

With a bit of salt on the side!

You think I go to vodka bars and tequila bars, do you?

-Right, pile it all up. I'll get you a ladle.

-Oh, thank you.

-That's a good idea.

-There you are. Pile that on.

-Gorgeous.

-Clean your plate up a bit.

So, Rachel, remind us what that is again.

A little tiny bit of Greek yoghurt over the top.

This is Moroccan tagine of lamb with a lemon and pomegranate couscous.

Looks delicious.

-So quick and so easy.

-So quick.

-There we go.

Right, have a dive into that. Tell me what do you think.

-It smells fantastic.

-Lovely.

-Wow.

Looks delicious with those pomegranate seeds.

Yeah, the pomegranates do...

You don't have to do that with lamb, do you?

You can do it with fish. You cook it for a lot less.

Tagines of fish... With chicken.

But reduce the amount of cooking time.

-Monkfish would be fantastic, meaty texture of fish.

-Yeah.

With chicken, half an hour.

We're going to see Keith Floyd cook with monkfish later. Go on, then.

Dive into that. Tell me what do you think.

-Gosh, the flavour is really strong.

-Really strong.

-It's the cinnamon and the honey.

-Is that enough, one plate?

-Is that enough?!

-Empty the pot.

-Dive in, Stuart.

-Dive in, tell me what you think.

-That is fantastic.

-It would be nice with pork.

-You've got general approval all round.

Even Stuart's happy.

We're not cooking live in the studio today.

Instead, we've got some of the delicious clips from the Saturday Kitchen archives for you.

Still to come on today's Best Bites,

Tana Ramsay and Michael Caines try to better their times

in the infamous Saturday Kitchen Omelette Challenge.

And Tony Tobin serves a delicious cut of beef.

He roasts a Chateaubriand, makes horseradish potato bread

and serves it all with roasted root veg.

And EastEnders actor Jamie Foreman will face his Food Heaven or Food Hell.

Will he get Heaven, crab,

and a crab tortellini with parsley and pea broth,

served with baby leeks and carrots?

Or his dreaded Food Hell, risotto, with courgette risotto,

courgette tempura and a tomato ragout?

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

Now, it's time for the grandfather of modern Scottish cuisine, Nick Nairn.

He's getting all Spanish,

almost as much as a bullfighter dancing the flamenco.

Check this out.

-What are we cooking?

-We're going to make these prawn fritters,

and I've got a great job for you, James.

-Peeling the prawns.

-I would like you to peel the prawns.

-Yes.

So, the heads off and it's all slimy and nasty.

I should be doing this away from Stephen here,

because he's got a phobia.

-Really? About shellfish?

-What's the phobia?

Is it le...? It's legs, isn't it?

Yeah, anything that's got more than four legs or less than two

-I generally would not want to eat.

-Really?

Three-legged creatures are fine, though.

Anyway, we are going to peel them for you.

So, right, this is two parts.

-We are going to do the fritters...

-The prawn fritters

and then we are going to make the romesco sauce.

The romesco sauce is a very simple sauce, and you can make it up

a couple of days in advance, doesn't have to be done at the last minute.

Roasted peppers, roasted almonds,

and we've got these piquillo peppers here,

chilli peppers, slightly sweet, you can buy these jarred item.

Those great Spanish sort of peppers that you can buy, yes.

Yes, or you can use... Sometimes you can buy sun-dried peppers as well,

-which is really quite nice.

-Yes.

And that amazing smoked paprika, you know, it's the hot, spicy one.

And a little bit of coriander through there as well.

And it's a really, really simple thing.

Nice kind of thing to have for a dinner party

at the start of the evening,

just to hand them round on a tray, these little fritters.

You're doing that just to remove the skin off.

Yes, roasting the skin, and if you do it over the gas,

and the blowlamp on top, it does it in half the time.

My mother will be watching this going, "I can't make it."

-She's got an electric stove.

-Right. Stick it in the oven.

Cut in half, chop it in half, put it under the grill.

If she's got an electric grill, works just perfectly under there.

And there's a really rubbish job to be done.

Somebody's got to peel all the blackened skin off the outside.

James, the only reason I come down here to do this show, mate,

-is to get you to do these jobs.

-Thank you very much.

-Take you back to the kitchen floor.

-Thank you very much.

-Right, so we've got our prawns here.

-OK, that's nearly finished.

-Do you want me to finish off that?

-Yes, if you don't mind.

So, all we're going to do is grab a knife

and we're just going to roughly chop the prawns.

You can actually use just ordinary Greenland prawns,

the Atlantic prawns. They work quite well in this as well.

The last time you were on here, as well, we talked about

-that great Scottish ingredient, langoustine.

-Yes.

One of the great... We still, in the UK, still not buying them.

-No, no.

-We export thousands and thousands of tonnes, don't we?

We do indeed, and domestically, we don't use nearly enough.

And I think people just don't really get the chance to access them,

and it's until the supermarkets start putting them on shelves.

-Yes.

-They do it in France, they do it in Italy. Why can't we do it here?

Because they are such a brilliant ingredient.

-Although langoustine would be too good for this dish.

-Exactly.

We've got our pepper here.

What I'm going to do is just wrap it in clingfilm.

Yep, clingfilm, and the steam will just lift the skin

off the outside, the blackened skin off the outside.

So, the roughly chopped prawns go into a mixing bowl.

And we are going to add into that some finely chopped shallots.

-Another nice job for you, James.

-OK.

-Finely chop a shallot for me, mate.

-I get all these glamorous jobs, don't I?

-You do indeed.

Some roughly chopped Italian flat leaf parsley.

Now, have you noticed much in the cookery school...

-I don't like to mention it, but this credit thing at the moment.

-Yeah.

Are people booking a lot more or not?

I think there was a kind of gut reaction that everybody

sort of stopped wanting to enjoy themselves and go out and do things.

We got a little bit quiet at the beginning of the year,

but I think what's happening is people are suddenly realising

that if they learn how to cook, go out and buy ingredients

and do it themselves, not only do you get the sort of satisfaction

-of doing it, but you save yourself a bit of money as well.

-Yes.

So, February's actually picked up a bit

-and I'm pretty confident about this year, actually.

-Onions in there?

Thank you very much. So, a bit of lemon zest as well -

parsley, lemon zest, great combination of flavours.

A bit of lemon juice for acidity.

A bit of seasoning, some salt, a bit of black pepper.

-And then that fantastic smoked pepper. Did you do the garlic?

-No.

Do have a bit of garlic?

Sorry. No garlic in here,

the garlic goes in the romesco sauce.

Nice to know he knows the recipe! OK.

A bit of self-raising flour, just work that in to a crumble mix.

If you could splash in that sparkling mineral water.

Atul, you do a similar sort of dish but with different types of flour?

Yes. We call it bhajis or pakora.

Pakoras, yeah. Why is it that...?

-We use gram flour in that.

-Yeah, the chickpea flour.

Why is it that London restaurants don't do pakoras?

Every Indian restaurant in Scotland does pakora.

-People are very health conscious in London.

-Oh!

-A little of what you fancy does you good.

-Right, OK.

James, I am going to go and cook those - deep fry them.

You're moulding them up.

Little balls like that, chuck them in the fryer, about two minutes.

For the romesco sauce we need to start putting all the ingredients into the food processor.

Don't worry. I shall wait till you've done that.

-Clearing up? I like that, James.

-Somebody's got to do it.

-They absolutely do and I'm not doing it today.

-Exactly.

So, why sparkling water?

It gives it an extra bit of lift with the self-raising flour.

It makes it lighter. These are really quick and easy to do.

You can part cook them in advance so you don't have to...

-The idea is keep the mixture quite soft?

-Yes, you don't want them to be

claggy. It's not like a tempura where you dip it in the batter.

They're wrapped in the batter.

Drop these in here.

Oops, turn it up a bit.

-And they take about two minutes to cook.

-Right. Now, romesco sauce.

I'm going to peel this for you.

Please, it is a really messy job, you might get your hands dirty,

really sorry about that(!)

Sometimes I've heard of romesco sauce with fried bread.

Yes, sometimes bread crumbs through it as well to thicken it up.

This has got a lot of toasted

almonds, toasting the almonds gives it that extra little bit of flavour.

-A bit mucky is it, mate?

-Just...

-Your lovely fingers!

NICK LAUGHS

The next time I'm on the show I'll pick a job which has lots of drudgery stuff.

-I like that - the "next time".

-Maybe not!

-Maybe not.

-Go on then.

-A little bit of garlic in here as well.

More smoked paprika and a bit of chilli as well for some heat.

And then piquillo peppers, these little jarred peppers.

-They are really nice and sweet.

-They are wood roasted, aren't they?

They are. They're actually delicious.

Really nice and...

They look fantastic.

Once these start rising up inside the fryer, you know they're just done.

They take what? Two minutes?

Yeah, two minutes.

They are really quick to do and if you undercook slightly,

you can do them in advance, just pop them back through the fryer again.

They are looking great. You've done a wonderful job with that pepper.

Thank you very much.

It's a classic romesco sauce, in with the pepper,

and just blitz the whole thing.

Then, Cabernet Sauvignon vinegar.

Last time you were on you were

starting the Good Life, is that right?

-You had a farm and wanted to create and grow it all.

-Yeah.

-Is that still happening?

-Yes, it is, we are moving soon.

It's a long-term project.

It'll take us a couple of years

but eventually we hope to be self-sufficient.

-Pretty much do our own thing.

-Right.

It's... It's a really attractive lifestyle for me.

I'm just trying to work out how this thing works again.

You see, you need me for some things.

-Plenty of olive oil?

-Plenty of olive oil.

If you can just blitz that, there.

You've got the texture, we don't want to make it too smooth,

we want to leave it a little bit of crunch, with the nuts as well.

The secret is the vinegar really to get that...

That Cabernet Sauvignon vinegar has a fantastic flavour.

It really does. Put a little bit of the romesco sauce into here.

And apart from the cookery school and everything else you're doing,

what is this about a Whisky Festival? It's got to be in Scotland.

Yes, it is, I'm matching Whisky with food.

It's in May, up in Inveraray. I'm not sure what the details of it are!

But I'm looking forward to it.

Inveraray is a beautiful part of the world, West Coast Scotland.

Stunning scenery, lots of interesting chefs coming to that event.

Whisky Coast Festival in Inveraray.

I'm just going to dress this with a little bit of micro greens.

-These are trendy.

-This is the trendy ingredient.

They do pretty things up,

especially with that nice mix of different colours.

-There we go.

-I'll have to clean this now.

-I'll watch.

-So, pop that there.

-Remind us what that is again.

-That is prawn fritters with romesco sauce.

Simple as that.

There you go, you know you can cook something for supper tonight

in six minutes, easy as that. There you go. Have a seat.

-This is the best bit, it smells so good.

-Dive in.

-I know what you want as well? A bit of lemon.

-Oh, yeah!

-Sorry, I'll do that.

OK. You do that.

-Squeeze it on first?

-Yes, it does.

He's actually quite good.

-You're like a married couple up there, you two.

-Excuse me.

I used to beat him all the time on that Ready Steady Cook programme.

-Right... Only kidding.

-Do you know,

I learnt to split spin sugar because of you.

Exactly. You've got prawns in there, they are the main ingredients.

-You wouldn't use lobster.

-No, far too good for that.

You can use little brown shrimps, or just ordinary,

Greenland prawns will do fine.

-Just squeeze the water out of them first.

-Great simple dish.

It's lovely. Yeah, a good bite to it, lovely.

Stephen's going, that's lovely, but...

LAUGHTER

-I have a problem with sharing food.

-What you think of that?

I know you don't like parsley that much as well.

-As long as it's hidden.

-Yes, as long as it's hidden it's fine.

It's the garnish I don't like. But I can deal with that.

Parsley sprinkled over everything. I don't like it either.

-What do you reckon, guys?

-It's wonderful, beautiful. Flavours are good.

A quick simple supper you could easily do tonight.

That would make a great starter.

That romesco sauce is so easy to make and it's so tasty,

you should try it. Now, every returning chef on Saturday Kitchen

wants to improve their time on the omelette challenge leader board.

Tama Ramsay and Michael Caines were no exception.

Your time is pretty respectable, 47 seconds here.

-If I don't improve, it can stay there, can't it?

-Yes. Possibly.

You're 20 seconds quicker than that.

Can you go any quicker? Two seconds off our top ten.

I'm going to resign now.

-You're going to resign now!

-I think 27 was probably a fluke.

Do you know what's interesting, James? You're not on there at all.

Precisely.

The trouble is, I've got to taste all of these, which is even worse.

Right, now, usual rules apply. Three-egg omelette.

You've got milk, cream, butter, cheese if you want.

-But it was be a three-egg folded omelette.

-Folded, yeah?

Folded omelette, not scrambled egg.

Clock stops when it hits the plate. Are you ready? Three, two, one, go!

Last time, Tama was on,

they were practising at four o'clock in the morning.

-You're not meant to tell everyone.

-Has it paid off?

Bit of shell in mine, I'm afraid.

-Bit of shell?

-Yes.

-Don't worry.

Tana is slightly ahead.

That's cos Michael...

How are the kids anyway?

-You can't talk to me, you're cheating.

-I'm not cheating.

You are, you're putting me off.

-I like that lump of shell in there!

-I know.

-There you go.

-He's caught you up.

That's scrambled. He's definitely caught you up.

-GONG SOUNDS

-Oh, no!

Mine is still really liquid.

Bit of cheese as well.

Bit of cheese with that! Yeah?

So, Gordon and the kids if you're watching, this is what you're having for lunch.

LAUGHTER

Oh, it's hideous!

You got there in the end.

-Bit of cheese on the side. Sorry about that.

-Yes, thanks, Michael.

-"Let's take our time," you said to me!

-I'd love to eat that.

-Don't, please. You'll be poisoned.

-As much as I'd love to eat that, I don't think I will.

-Like my garnish, James?

-That's not cooked either.

It is actually cooked a little more than that.

I think yours is still clucking.

Cooked and seasoned.

Tana, as much as I'd like to put you on here,

together with your new hair extensions.

LAUGHTER

Like something off the Magic Roundabout.

Could we leave me where I am, please?

Yes. Just cos it's you.

-And, Michael, do you think you were any quicker?

-No, probably not.

Nowhere near, 35 seconds, eight seconds slower.

You both stay where you were.

Better luck next time, you two. Now, who's up for a posh Sunday roast?

Tony Tobin is and he's next.

-Welcome to the show.

-Hi, matey.

-What are you cooking today?

-Roast Chateaubriand.

-So if you could start chopping that.

-Straight into it.

I've got a hot pan on the stove.

Get it nice and hot, fry it off a bit. I've got a tray in the oven

getting really hot.

-You really need to sear the outside.

-What are you going to serve it with?

I'm going to serve it with... Some people call it potato bread.

It's an old...my mum used to call them potato scones.

Put a little bit of bicarb and flour.

Are you saying this is an old Irish recipe?

-Yeah, yeah, my mother's from Dublin.

-OK.

We used to have them at breakfast. They are fantastic on a weekend.

I just thought it would go really nice with the beef.

Tell us about the Chateaubriand as well,

there are three main cuts on a fillet, aren't there?

There are, the Chateaubriand is like the head of the fillet.

And then after that comes what I call the real fillet,

where you cut the fillet steaks from.

Then the bit on the end is the filet mignon, or the tail of the fillet.

Yeah, just whack that on there. Rub it all over.

If you could peel and chop those vegetables.

It's quite unusual putting rosemary on it,

it's normally with lamb, but goes really well?

I love rosemary with beef, especially roast beef.

The Tobins love roasted Chateaubriand.

-I'm just going to wash my hands.

-I love rosemary on Chateaubriand.

-I agree with you, Tom.

-Thank you very much, Gennaro.

What were you cutting there, James?

What veg have we got in here?

We've got sweet potatoes, parsnips and carrots, and some turnips.

These are for roasting.

This is a great way to do it,

particularly tomorrow you might have a few more guests turning up.

Rather than pans boiling all over, roasted veg is so much easier,

-isn't it?

-Exactly. What I am going to do, before I roast them,

I've got a pan of water on there with a little bit of salt in.

I am going to blanch them. I'm going to get on with these potato cakes.

I've got what I call dry mash here,

it's potato boiled and peeled and just mashed.

-Not out of a packet?

-It's not out of a packet!

-This is quite dry.

-It's dry mash. That's what I call it - dry mash.

-OK.

I'm just going to sprinkle my pan with some flour,

because we'd normally think to put oil in the pan to fry it.

-Yeah.

-But we're going to first cook them on the flour and get that

nice mottled look you see on potato scones.

This is where it is different to a bubble and squeak or something like that.

You've put bicarb in.

A little bit of bicarb is going to give them a nice lift.

-That's horseradish?

-A little bit of horseradish to go with the beef.

Talking of beef, I need to turn that.

I suppose you can leave these cakes plain,

if you want to do them with something else, that'd be nice.

-You could leave them plain, or put different herbs in them.

-Yeah.

That's going in there as well.

You can flavour them with sage, that's nice, if you do it with chicken.

-Is this what you're having tomorrow?

-Actually, it's what I was going

to have tomorrow but there has been a few requests for roast pork.

So we're going to have roast pork.

I suppose, really nice with this, you could use celeriac in this.

-Yeah, absolutely.

-Another great vegetable.

Roasted celeriac is fantastic.

So, if you whack those into that pan.

-Yeah.

-Then you see this has come to,

almost like a dough.

-Yeah.

-Which is why my mum calls it potato bread. Literally just...

..into little round balls and then flatten them off.

I suppose you could do this today, I suppose. Make them up for tomorrow.

You could. Just to save a bit of time on Easter Sunday.

Push those down like that.

-There you go.

-I'm going to blanch that.

If you could just put that beef into the oven for me, James.

Are you going to transfer it?

I'll transfer it, I've got a roasting tray in the oven.

That's because we got the pan nice and hot,

we've got it searing off there.

If we put it on a cool tray, the whole thing cools down.

It just keeps the whole cooking process going.

So how long do you blanch these for?

A couple of minutes, just to soften up the outside and then they'll

go on to the tray and put some honey on them, and some butter.

-To bake, how long to cook this in the oven?

-Erm, about 25 minutes.

The oven is on 450, which is about 225.

-Just keep turning it over.

-Gas 8 or something.

I'm going to make a bit of gravy or sauce.

The cakes are in there and the flour is just starting to brown.

Yeah, I'll show you what happens, I'll just wash my hands.

Just turn that over.

Something to go under...to lift it.

-There you go.

-A little lifter. So...

So, lift these up and get this slight...

It's just starting to turn there.

-Turn it up a bit?

-Yes. I'll keep an eye on that.

-Drain the veg?

Drain the veg off there into a tray.

Little bit of honey, butter,

salt and pepper on there. Get that going.

I've got some red wine...in to the pan there. Just sear that up.

-The last time you were on you were just about to open a new restaurant.

-I was.

-Is it that long ago?

-It is.

-I've been open a year.

It's called Post, is it? Post?

It is, it was an old Post Office and sorting office

in Banstead, in Surrey.

And we've got a 35-seater cafe at the front,

a 100-seater brasserie behind and a 50-seater finer dining upstairs.

-It's keeping you busy?

-It's keeping me nice and slim.

I've lost a bit of weight.

You haven't mentioned it, I was a bit upset actually.

I thought you'd say, "Cor, you're looking really good today."

-You're looking really good.

-Thank you very much. It's very nice of you.

A bit of black pepper and salt.

Bit of salt, bit of black pepper and then in the oven.

And like you say, it's almost like a one-dish wonder for your vegetables.

They're all in together, they all get nice and caramelised.

-You can almost forget about it then.

-Indeed. Indeed.

-There you go. Got this beautiful veg with the honey.

-Exactly.

Just delicious.

-This is great with fish, it's wonderful with anything.

-Lovely.

If you're going to do it with fish, if you add some tomatoes

just in the last five or six minutes, it really...

I love eating tomatoes with fish, roasted tomatoes.

Right, James, I'm just going to get rid of this flour.

The pan's all nice and hot.

I'm going to whack some butter in there and you put them back in

and cook them in the butter. And then they become all nice and rich.

-Just a little bit of butter then(?)

-Yeah, look. You see all these...

-Just a little bit.

-Cardiac arrest after this! Look!

-That's a fair... Yeah, a lot of butter, then.

-Yeah.

And just to really upset you, I'm going to put a little butter...

That's all right! I like my butter, don't worry.

Being a Yorkshireman.

There you go.

This now, you get that really nice golden brown colour

and you'll see what I mean by those potato cakes, look.

And it just crispens them up.

-You see that bicarb, it really starts to puff them up.

-Exactly.

-Exactly. I've done five.

-Great little thing.

-You could have these for breakfast.

-Breakfast with a lovely...

-Horseradish.

-Nice bit of bacon.

You could put horseradish in there as well for breakfast.

We've got some lovely veg.

-There you go.

-Right, let's get some of this onto my plate.

-Cor, this makes me really hungry already!

-There you go.

-It's important to leave this beef to rest.

-That has had....

That's been resting since we've...

-I'll pour the juices in the pan for you.

-Thank you.

Um...

The resting has made it really...

You know sometimes you have that kind of rawness that's in the middle

of the beef? With a lot of rest, it turns to that beautiful rareness.

Because what happens is, when we roast it - it's a muscle,

so it gets all upset and uptight like that -

and once it comes out relaxed, it gets tender.

Your muscles would be upset if I chucked you in a frying pan!

-Well, exactly. Look, a couple of those...

-They look fantastic.

-..onto there. GENNARO:

-I'm waiting!

->

You're waiting?

And then this lovely red wine sauce.

-Just over the beef like that.

-So simple as well.

And there you have roasted Chateaubriand with horseradish potato cakes