0:00:02 > 0:00:05Good morning, get ready to feast your eyes in some of the best cooking on the planet.
0:00:05 > 0:00:08It's time for a serving of Saturday Kitchen Best Bites.
0:00:28 > 0:00:30Welcome to the show. We've got some fabulous food
0:00:30 > 0:00:33from the Saturday Kitchen archives for you today,
0:00:33 > 0:00:36as well as great guests, including Matt Lucas and Fay Ripley.
0:00:36 > 0:00:39Wales' very own Bryn Williams' roast lamb loin,
0:00:39 > 0:00:41he serves it with peas, lettuce, bacon
0:00:41 > 0:00:43and seasonal wild garlic pesto.
0:00:43 > 0:00:45Direct from Ireland's Dunbrody House,
0:00:45 > 0:00:48Kevin Dundon comes into the studio to fill his sea bass.
0:00:48 > 0:00:50He stuffs the fish with salmon mousse
0:00:50 > 0:00:52and serves it with home-made tagliatelle and salsa verde.
0:00:52 > 0:00:55And the toast of the Channel Islands, Mark Jordan,
0:00:55 > 0:00:57pan roasts a fillet of Jersey beef.
0:00:57 > 0:01:00He creates a decadent surf 'n' turf by teaming the fillet
0:01:00 > 0:01:02with lobster ravioli and spring veg.
0:01:02 > 0:01:05And Natalie Dormer faces her food heaven or food hell.
0:01:05 > 0:01:07Will she get a heaven?
0:01:07 > 0:01:09Pork and a seasoned roasted pork fillet
0:01:09 > 0:01:12with spiced pork patties, steamed pak choi and chilli jam.
0:01:12 > 0:01:14Or the dreaded food hell?
0:01:14 > 0:01:17Salmon with poached salmon served with parsley sauce and leeks.
0:01:17 > 0:01:20Find out what she gets at the end of the show.
0:01:20 > 0:01:22But first, we're treated to one of the many hairstyles
0:01:22 > 0:01:25Lawrence Keogh's had over his six years of appearances on the show.
0:01:25 > 0:01:28And he makes the perfect Sunday breakfast.
0:01:28 > 0:01:30Right, what are we cooking, boss?
0:01:30 > 0:01:34- We've got Ayrshire streaky bacon.- Yeah.
0:01:34 > 0:01:38With...we're going to do a mashed potato, a tattie scone.
0:01:38 > 0:01:40I'll start that... Go on, carry on.
0:01:40 > 0:01:42And we've got roast tomatoes cooked in Worcester sauce
0:01:42 > 0:01:45and field mushrooms, and we've got some interesting eggs
0:01:45 > 0:01:47that arrived at the market this week.
0:01:47 > 0:01:49Interesting eggs? Cos they're blue.
0:01:49 > 0:01:50Look at those! Where are they from?
0:01:50 > 0:01:53- They are blue. These ones come from Romney Marshes.- Right.
0:01:53 > 0:01:56From an Araucana chicken, originally from, I think...South America.
0:01:56 > 0:01:58- Chile, Chile area.- Yeah.
0:01:58 > 0:02:01But they're very interesting, slightly expensive, but interesting.
0:02:01 > 0:02:03They're not blue inside, they're blue-shelled.
0:02:03 > 0:02:05And one of Rick's food heroes.
0:02:05 > 0:02:06They are one of Rick's food heroes.
0:02:06 > 0:02:09- OK.- First thing, I'll get this lovely Ayrshire smoked streaky bacon.
0:02:09 > 0:02:12Now, you prefer streaky bacon, don't do?
0:02:12 > 0:02:14I do, I like it smoked and I like it streaked,
0:02:14 > 0:02:15cos I like the way it renders down.
0:02:15 > 0:02:19- Right in this shelf, top grill for me.- I'll stick that under the grill. - Yeah.
0:02:19 > 0:02:22The tomatoes, we'll take the eyes out of the tomatoes first.
0:02:22 > 0:02:25- Cos I don't like the eyes in the tomatoes.- OK.
0:02:25 > 0:02:27So we take the eyes out of these.
0:02:27 > 0:02:29And to take the eyes out correctly,
0:02:29 > 0:02:32you make an extension of the knife on your thumb.
0:02:32 > 0:02:34Stab, turn the tomato
0:02:34 > 0:02:36there it comes out.
0:02:36 > 0:02:39Stab, turn the tomato, and out.
0:02:39 > 0:02:41And stab, turn the tomato and out.
0:02:41 > 0:02:43That's the best way to take it out.
0:02:43 > 0:02:45You see these people doing all this, it's a bit dangerous.
0:02:45 > 0:02:47Straight down the centre
0:02:47 > 0:02:49and if you put some knobs of butter on top of them,
0:02:49 > 0:02:51and put them in the oven for me.
0:02:51 > 0:02:52I've had one of your breakfasts,
0:02:52 > 0:02:55you're extremely busy in the restaurant.
0:02:55 > 0:02:56You're based in Borough Market.
0:02:56 > 0:02:58It's extremely busy as well.
0:02:58 > 0:02:59How many breakfasts would you do
0:02:59 > 0:03:01normally in like a day like today?
0:03:01 > 0:03:03Average...today, about 170 today.
0:03:03 > 0:03:05Easily, 170 before 12 o'clock.
0:03:05 > 0:03:08And that just goes straight into lunch and then into your meal too.
0:03:08 > 0:03:11It's one of the painful services of the week, Saturday.
0:03:11 > 0:03:12Cos breakfast is actually,
0:03:12 > 0:03:15there's loads of stuff going on with just a simple plate.
0:03:15 > 0:03:17I'm just going to get these mashed potatoes.
0:03:17 > 0:03:20And do you think it's becoming more popular with people,
0:03:20 > 0:03:21restaurants are getting more...?
0:03:21 > 0:03:24During the week, we're very busy too.
0:03:24 > 0:03:25There's City meetings, you know,
0:03:25 > 0:03:28City boys coming in and having meetings, quite popular.
0:03:28 > 0:03:30I need to get the Worcester reduced.
0:03:30 > 0:03:33The Worcester sauce goes straight into a hot pan. Stand back.
0:03:33 > 0:03:34So this is reduced Worcester sauce?
0:03:34 > 0:03:36Yeah, reduced Worcester sauce.
0:03:36 > 0:03:39You told me an interesting fact about this bottle, didn't you?
0:03:39 > 0:03:42Yeah, exactly. I think there's over 300 signs on it, I think.
0:03:42 > 0:03:45Right, we've got in here butter, salt and pepper.
0:03:45 > 0:03:46Straight into a slow roast oven.
0:03:46 > 0:03:49Slow roasted oven. How long will we cook these for?
0:03:49 > 0:03:52They're going to take, ideally, you know, 12 minutes,
0:03:52 > 0:03:54- slowly roasting down.- OK.
0:03:54 > 0:03:56We'll just put the potato through the masher.
0:03:56 > 0:03:59Could you peel the grilled field mushrooms for me? That'd be great.
0:03:59 > 0:04:02- There you go.- OK. The tomatoes are ready.- OK.
0:04:02 > 0:04:05And what I want to do here, we're going to add some flour,
0:04:05 > 0:04:07we're going to add a whole egg.
0:04:07 > 0:04:08Straight in.
0:04:08 > 0:04:11Now, I meant to say about local ingredients,
0:04:11 > 0:04:14- you're a big fan of British ingredients, local ingredients. - Yeah.
0:04:14 > 0:04:16What should people be looking for now?
0:04:16 > 0:04:18Cos they're some great ingredients coming on season now.
0:04:18 > 0:04:21Well, the menu is not modern British, at Roast,
0:04:21 > 0:04:23it's British seasonal cookery.
0:04:23 > 0:04:26When I opened the restaurant, I made a rod for my own back,
0:04:26 > 0:04:29- because when you look at British seasons...- They change really quickly.
0:04:29 > 0:04:32- So we change the menu every first Wednesday of every month.- Yeah.
0:04:32 > 0:04:35And, like, we just put asparagus on,
0:04:35 > 0:04:38Jersey Royals are on, Cornish spring greens are on.
0:04:38 > 0:04:40All the, you know, British classics.
0:04:40 > 0:04:43- And it's only for a short period of time you can get Jersey Royals. - Yeah.
0:04:43 > 0:04:46- You get them for a short period and they're lovely.- With asparagus.
0:04:46 > 0:04:47And, next month, of course, May,
0:04:47 > 0:04:50you should be looking out for cherries starting...
0:04:50 > 0:04:53When cherries come into season, you know, summer's arrived.
0:04:53 > 0:04:56OK. What is this? Is this kind of like a twist on a Scottish cake?
0:04:56 > 0:04:58Yeah, yeah, well, it's actually a scone, yeah.
0:04:58 > 0:05:01You can have different variations, you could have herbs with this.
0:05:01 > 0:05:03What I like about these tattie scones,
0:05:03 > 0:05:05you just make a little pastry.
0:05:05 > 0:05:07So what do you add? So the same quantity of flour.
0:05:07 > 0:05:09Approximately the same quantity of flour,
0:05:09 > 0:05:12you make a nice sort of pastry, workable dough.
0:05:12 > 0:05:15Then we're going to roll this out and cut it into rectangles
0:05:15 > 0:05:18and we're going to griddle it in a hot pan, hardly any oil in it,
0:05:18 > 0:05:20- just a little smidgen of oil.- Right.
0:05:20 > 0:05:24Once this forms a sort of a nice pastry dough.
0:05:24 > 0:05:27But even the oil that you use is not sort of olive oil, is it?
0:05:27 > 0:05:30It's become quite trendy, this stuff, really.
0:05:30 > 0:05:32We've used it before on Saturday Kitchen - rapeseed oil.
0:05:32 > 0:05:35I use it, a lot of the cooking we use at Roast,
0:05:35 > 0:05:38in the dressings. We had a lovely dressing on week...recently,
0:05:38 > 0:05:41warmed-up liver salad with oranges and rapeseed oil
0:05:41 > 0:05:43and a bit of Norfolk honey
0:05:43 > 0:05:46and it's great with a duck liver salad and a bit of chicory.
0:05:46 > 0:05:49But we cook with it the dressings and it's a wonderful one, this one,
0:05:49 > 0:05:51it's really pleasant.
0:05:51 > 0:05:54And apparently, you can use it for massages, did you know that?
0:05:55 > 0:05:57LAUGHTER
0:05:57 > 0:05:59I've got a bit of a sore shoulder, James.
0:05:59 > 0:06:01You need to get out more, that's what you need to do.
0:06:01 > 0:06:02Go on, then.
0:06:02 > 0:06:06- Right, there we go.- A bit of that.- I need to flour the board a little bit.
0:06:06 > 0:06:08- Flour.- Thank you.- There you go.
0:06:08 > 0:06:10These are things you could make in advance, couldn't you?
0:06:10 > 0:06:13You can make in advance, that's what I like about them.
0:06:13 > 0:06:16You can freeze them as well, they're really good for freezing.
0:06:16 > 0:06:17The mushrooms are in.
0:06:17 > 0:06:20Don't worry. See, I'm just doing everything for the breakfast
0:06:20 > 0:06:21and all he's making is that. Bacon!
0:06:21 > 0:06:23- Bacon.- Got it!
0:06:24 > 0:06:26Saved, that's all right, that's fine.
0:06:26 > 0:06:28THEY CHUCKLE
0:06:29 > 0:06:31We cut the rectangles,
0:06:31 > 0:06:33straight in the pan.
0:06:33 > 0:06:36It would take about 20, 30 seconds each side.
0:06:36 > 0:06:39Do another one, cos, you know, Steve and Lucy have been a long way.
0:06:39 > 0:06:41Jason's hungry as well.
0:06:41 > 0:06:44- So these, you can make in advance and freeze this?- You can.
0:06:44 > 0:06:46Put some greaseproof paper in between them,
0:06:46 > 0:06:48so they don't sort of stick.
0:06:48 > 0:06:50Let's get some rapeseed oil there...
0:06:50 > 0:06:52- This is for your egg.- OK.
0:06:52 > 0:06:53Now, these eggs are different.
0:06:53 > 0:06:56Do they have a very yellow yolk or is just the shell that's...?
0:06:56 > 0:06:59I actually made some scrambled egg with them the other day
0:06:59 > 0:07:00and with olive oil.
0:07:00 > 0:07:04And they do taste nice with olive oil, really nice, you know.
0:07:04 > 0:07:07That one split. Never mind, let's do another one.
0:07:07 > 0:07:08HE CHUCKLES
0:07:08 > 0:07:10- For TV.- There you go.
0:07:10 > 0:07:12Jason, have you ever used these eggs before?
0:07:12 > 0:07:15No, I've used pheasant eggs, which are in season at the moment,
0:07:15 > 0:07:17but I've never used those ones, no. Have you?
0:07:17 > 0:07:20I've actually never seen them before, to be honest.
0:07:20 > 0:07:22- Lovely blue colour.- Fantastic.
0:07:22 > 0:07:25- Do you want me to crack an egg in there?- Yes, please, that'd be nice.
0:07:25 > 0:07:28See this colour? These are just griddled now nicely.
0:07:28 > 0:07:30We drop the tomatoes into the Worcester.
0:07:30 > 0:07:32Do they taste any different to a normal egg?
0:07:32 > 0:07:35They're quite rich, just a bit rich, you know.
0:07:35 > 0:07:36So what's going on there?
0:07:36 > 0:07:38There's the roast tomatoes, we'll put a little gas on it.
0:07:38 > 0:07:41That's going to soak up all the Worcester sauce.
0:07:41 > 0:07:44Cos I do love tinned tomatoes on toast
0:07:44 > 0:07:47with Worcester sauce and black pepper and... I like that.
0:07:47 > 0:07:50But that's why I put just this together.
0:07:50 > 0:07:53This combination is especially for Saturday Kitchen.
0:07:53 > 0:07:56This is not normally on our menu, but I've done it especially for you.
0:07:56 > 0:07:59- Especially for us?- A proper fry-up, a proper fry-up.
0:07:59 > 0:08:01The mushrooms are cooking.
0:08:01 > 0:08:03The tomatoes are in Worcester sauce.
0:08:03 > 0:08:04The egg's frying now.
0:08:04 > 0:08:06You see these?
0:08:06 > 0:08:07How they sort of firm up?
0:08:07 > 0:08:09Like that.
0:08:09 > 0:08:12- I'll just chop that.- Thank you.
0:08:12 > 0:08:13- That bit off.- Thank you, yeah.
0:08:13 > 0:08:16- There you go.- Let's give my hands a quick rinse.
0:08:16 > 0:08:17Just quickly chop that off.
0:08:20 > 0:08:22I call that 'a bit caramelised'.
0:08:22 > 0:08:24THEY CHUCKLE
0:08:24 > 0:08:25- So cook the egg.- Cook the egg.
0:08:25 > 0:08:27So what's the idea with this Worcester sauce,
0:08:27 > 0:08:30- does it strengthen the flavour or by reducing...?- It does.
0:08:30 > 0:08:33It's like a little sauce, but it does get very rich.
0:08:33 > 0:08:37- It soaks up all that flavour, it gets quite intense.- Right.
0:08:37 > 0:08:40- A nice bit of spiciness.- It's a very strong flavour, isn't it?
0:08:40 > 0:08:43- It is, it is. It's very nice with fried mushrooms as well.- Yeah.
0:08:43 > 0:08:47Or cooking some baby cocktail chipolatas in a glaze, you know.
0:08:47 > 0:08:49The eggs are coming together nicely.
0:08:49 > 0:08:52Now, we mentioned at the top
0:08:52 > 0:08:54about this award-winning breakfast.
0:08:54 > 0:08:57Exactly, remind me...what was it exactly that the award was for?
0:08:57 > 0:09:00- Best London Breakfast? - It's in the Good Food Guide.
0:09:00 > 0:09:02We got voted Best Breakfast In London.
0:09:02 > 0:09:04And we have 110 seats, James,
0:09:04 > 0:09:07we're doing over 2,000 covers a week.
0:09:07 > 0:09:11- But it's... I did 190 for lunch yesterday.- It's like yours.
0:09:11 > 0:09:12THEY LAUGH
0:09:12 > 0:09:16The boys today would do at least
0:09:16 > 0:09:17approximately 170 for breakfast,
0:09:17 > 0:09:20200 for brunch and about 170 for dinner,
0:09:20 > 0:09:23so to say... Where is it all going wrong?
0:09:23 > 0:09:25- Busy.- It is a busy restaurant.
0:09:25 > 0:09:26They're fantastic, those tomatoes.
0:09:26 > 0:09:28They're good just simply on toast like that?
0:09:28 > 0:09:30- Just little smidgen on top.- Yeah.
0:09:30 > 0:09:32- Do you want me to put the bacon on?- Yes, please, sure.
0:09:32 > 0:09:36There you go. A few bits of that over the top.
0:09:36 > 0:09:38Like I said, if you don't want fried bread,
0:09:38 > 0:09:40- this is just a nice technique. - It's great, isn't it?
0:09:40 > 0:09:43Now, that fried egg, just let it slide on top.
0:09:43 > 0:09:44And then, to finish it off...
0:09:46 > 0:09:47..we put...
0:09:47 > 0:09:49I think I might give it two tattie scones,
0:09:49 > 0:09:51cos Jason looks a bit hungry.
0:09:51 > 0:09:52OK, there we go.
0:09:52 > 0:09:54Remind us what that is again.
0:09:54 > 0:09:56You've got a tattie scone with Ayrshire bacon,
0:09:56 > 0:09:57roast tomatoes in Worcester,
0:09:57 > 0:10:00- field mushrooms and a blue egg. - A blue egg.
0:10:00 > 0:10:03You've got to find a blue egg first before you do it,
0:10:03 > 0:10:05but I bet that's made you hungry.
0:10:10 > 0:10:13There we go. Right, follow me over.
0:10:13 > 0:10:16- This is where you've got to dive in. Look at this.- Look how you made that.
0:10:16 > 0:10:23- There you go. Try it.- I have to get into that lovely egg. It looks amazing.
0:10:23 > 0:10:27- Right.- Lucy's going, "Don't eat it! Don't eat it(!)"- Right. Mushroom on there.
0:10:27 > 0:10:31- Put some of that on there.- We do boiled eggs for breakfast with Marmite soldiers as well.
0:10:31 > 0:10:33There's a button in the restaurant -
0:10:33 > 0:10:35Marmite or no Marmite - for the customers.
0:10:35 > 0:10:39- I love the idea of these little tatties. Fantastic.- That is amazing.
0:10:39 > 0:10:43- Am I meant to pass it around? - What do you think?
0:10:43 > 0:10:47- Is it good?- It is absolutely gorgeous. The sauce is really...
0:10:47 > 0:10:52It has that sweet, treacle-like flavour, then that with the mushroom...
0:10:52 > 0:10:53Does the egg taste different?
0:10:53 > 0:10:56Yes, it is, it's a little richer. It reminds me a little
0:10:56 > 0:10:59bit of the bantam eggs that you get because they are always smaller
0:10:59 > 0:11:03and richer and I would recommend this to anybody. It's gorgeous.
0:11:03 > 0:11:06- I'm coming to your place.- You need to get a bigger spoonful on this show.
0:11:06 > 0:11:09- There you go. Dive in. That's incredible.- Gorgeous.
0:11:09 > 0:11:11It's a nice dish.
0:11:11 > 0:11:14- Exactly, but it's good quality fresh local ingredients.- Exactly.
0:11:14 > 0:11:19- What we're good at. Exactly. - Very good. What do you think?
0:11:19 > 0:11:21- The juice?- Worcester sauce.
0:11:21 > 0:11:26- It's kind of like a chef's breakfast that.- Exactly.
0:11:26 > 0:11:30Like I said, you can make them and have them ready for the next day.
0:11:30 > 0:11:32Lucy's saying it was worth the trip.
0:11:35 > 0:11:37What a great way to start the day.
0:11:37 > 0:11:40Coming up I'll be making a shortbread sable with raspberries
0:11:40 > 0:11:43and cream for the multi-talented Matt Lucas, but first
0:11:43 > 0:11:49Rick Stein tastes Lancashire's finest export - that's Nigel Haworth's lamb hotpot.
0:11:49 > 0:11:52I'm on my way to Lancashire and you've probably guessed why.
0:11:52 > 0:11:54Because on a culinary trip such as mine
0:11:54 > 0:11:57where I'm really looking for good regional flavours
0:11:57 > 0:12:01and produce, I've been eagerly anticipating exploring the steamy
0:12:01 > 0:12:05depths of the county's most famous dish.
0:12:05 > 0:12:09So I rang up a friend of mine, Nigel Haworth at Northcote Manor,
0:12:09 > 0:12:13who's fiercely passionate about anything that comes from Lancashire,
0:12:13 > 0:12:17and said, "Please can you make me the ultimate hotpot?"
0:12:18 > 0:12:21Which I'm pleased to say he did.
0:12:23 > 0:12:27- I've been cooking this for four hours now.- It's a lovely pot.
0:12:27 > 0:12:29Is that a traditional pot?
0:12:29 > 0:12:32It is. I'm told every household had
0:12:32 > 0:12:37- one of these in Lancashire. - It smells...- It smells wonderful.
0:12:37 > 0:12:40I don't think there's any dish that's more appetising than this.
0:12:40 > 0:12:47There isn't. And that long slow cooking is the thing that makes it so special.
0:12:47 > 0:12:52- What lamb cuts are in there? - Basically what we used to call the cheap cuts.
0:12:52 > 0:12:56Under shoulder, looking at neck, and shin. Shin's really important to
0:12:56 > 0:12:59get that gelatinous feel to your hotpot.
0:12:59 > 0:13:02A thing that I like about it is it doesn't taste fatty.
0:13:02 > 0:13:07Quite often with the hotpot it's almost overpoweringly rich with fat.
0:13:07 > 0:13:11First of all I'm using best end chops,
0:13:11 > 0:13:14but I'm going to trim the whole end off because the whole
0:13:14 > 0:13:18thing about hotpot is not to get too much fat in there otherwise it's
0:13:18 > 0:13:24just a bit overpowering. OK, so there you go. Knocking that off.
0:13:24 > 0:13:27You've got a neat little chop like that which will look really
0:13:27 > 0:13:29good in the finished stew.
0:13:29 > 0:13:32There's my best end chops done, but one thing I picked up from Nigel.
0:13:32 > 0:13:37It's a really good idea to use some lamb shank as well, because when
0:13:37 > 0:13:42that cooks over a long period it makes the stew nice and gelatinous.
0:13:42 > 0:13:48I'm just going to slice some lamb shank and put that in as well.
0:13:48 > 0:13:49Also I've got some kidneys.
0:13:49 > 0:13:52Some recipes do have lamb's kidneys, some don't.
0:13:52 > 0:13:54I like a few kidneys in there.
0:13:54 > 0:13:58I cut them in half and just remove the sinewy bets from the middle.
0:13:58 > 0:14:00I'm just hand slicing these potatoes.
0:14:00 > 0:14:02You can use a mandolin, but actually if you do them
0:14:02 > 0:14:05by hand they always end up a bit thicker and you need
0:14:05 > 0:14:09a slightly chunkier slice otherwise they breakdown in the cooking.
0:14:09 > 0:14:11There we go.
0:14:11 > 0:14:14To make up the hotpot you brush the bottom of the pan with some
0:14:14 > 0:14:18melted butter to stop the potatoes from sticking.
0:14:18 > 0:14:21Begin with potatoes, and build up the stew in layers.
0:14:21 > 0:14:23Next onions and then the meat.
0:14:23 > 0:14:28Half chops and half shin. And some of the kidneys. Now thyme.
0:14:28 > 0:14:31I think it goes particularly well with lamb.
0:14:31 > 0:14:34A good quantity of salt and freshly ground black pepper.
0:14:37 > 0:14:41You often find other ingredients in a hotpot. I've added kidneys.
0:14:41 > 0:14:44But sometimes they put in black pudding, mushrooms,
0:14:44 > 0:14:48and even oysters, when they were particularly cheap.
0:14:48 > 0:14:50It's important to season every layer.
0:14:50 > 0:14:54And finally just some chicken stock but you can use water.
0:14:54 > 0:14:57There will be so much flavour in the stew anyway.
0:14:57 > 0:15:00Top with a neat layer of potatoes
0:15:00 > 0:15:03because you want it to look pretty when it comes out of the oven
0:15:03 > 0:15:05all brown and crackling.
0:15:05 > 0:15:07Just press those down a little bit.
0:15:07 > 0:15:13Just a little bit of melted butter on the top.
0:15:13 > 0:15:17This Lancashire hotpot came from a time when nobody had ovens
0:15:17 > 0:15:21and everybody took their individual pots to the local baker who
0:15:21 > 0:15:24put it in the baker's oven after he'd done his bread.
0:15:24 > 0:15:28When you came back presumably from a shift at the mill there was
0:15:28 > 0:15:30your pot bubbling and hot.
0:15:30 > 0:15:31Hence hotpot.
0:15:33 > 0:15:36I'm putting it in the oven for about two hours, but it's even better
0:15:36 > 0:15:40if you can leave it for about six to eight, on a gentle heat.
0:15:40 > 0:15:43I took the lid off for the last 20 minutes.
0:15:43 > 0:15:47I can't think why regional stews like this are not more available
0:15:47 > 0:15:53everywhere. Think of the similar dish, scouse, from Liverpool, or Irish stew,
0:15:53 > 0:15:55or Welsh cawl for that matter.
0:15:55 > 0:15:58All of them so good that if they were in France
0:15:58 > 0:16:01they would be famous regional specialities like bouillabaisse
0:16:01 > 0:16:07in Marseille, coq au vin in Burgundy, in the or cassoulet in the Languedoc.
0:16:07 > 0:16:10To finish off, some pickled red cabbage
0:16:10 > 0:16:13which adds such a sharp piquancy to the dish.
0:16:24 > 0:16:27One of the oldest dishes in the land is black pudding.
0:16:27 > 0:16:30Here in Waterford they make a champion one.
0:16:30 > 0:16:34As you know, it's made with blood and cereal.
0:16:34 > 0:16:37In this case it's oatmeal and pearl barley is added.
0:16:37 > 0:16:40And that's been puffed up
0:16:40 > 0:16:43because it's been soaking away in some hot water.
0:16:43 > 0:16:49Mixed herbs are put in like parsley, sage, thyme and particularly pennyroyal,
0:16:49 > 0:16:51and fresh blood from the local abattoir.
0:16:51 > 0:16:55- Beautiful fresh blood. - It's pure blood.- Yes.
0:16:55 > 0:16:58One you get over the idea of the blood
0:16:58 > 0:17:01there is nothing awful goes in a black pudding.
0:17:01 > 0:17:04The next thing to go in is pork back fat.
0:17:04 > 0:17:08To me it's the quality of this that really distinguishes
0:17:08 > 0:17:10great puddings from mediocre ones.
0:17:10 > 0:17:13Andrew Holt is a champion black pudding maker.
0:17:13 > 0:17:16And a knight of the boudin noir in France.
0:17:16 > 0:17:19They promise to uphold the tradition
0:17:19 > 0:17:24and to promote black puddings as much as they can.
0:17:24 > 0:17:27When you become a knight you have to swear
0:17:27 > 0:17:29an allegiance to the black pudding.
0:17:29 > 0:17:35Quite a strange affair, really. So I'm Sir Black Pudding!
0:17:36 > 0:17:40Like all sausages it has to have a first-class skin.
0:17:40 > 0:17:42In this case it's ox intestine.
0:17:43 > 0:17:45Andrew wraps them up into little hoops
0:17:45 > 0:17:48and then simmers them for about half an hour.
0:17:50 > 0:17:53When they're cooked they don't look particularly appetising.
0:17:53 > 0:17:57In fact, anything but, but they smell wonderful.
0:17:57 > 0:17:59And when they're hung up to dry they take on
0:17:59 > 0:18:01that characteristically black colour.
0:18:01 > 0:18:05- Can I try a bit?- Certainly.
0:18:06 > 0:18:10- Good isn't it?- Absolutely beautiful straight from the boiler.
0:18:10 > 0:18:13That's really nice.
0:18:13 > 0:18:15Excuse me.
0:18:17 > 0:18:19It would be really nice with some mustard.
0:18:19 > 0:18:23I'll tell you what I'd like with it - have you had those posh spuds called dauphinoise?
0:18:23 > 0:18:26Dauphinoise potatoes, like layers of potatoes?
0:18:26 > 0:18:28No, I'm from Lancashire!
0:18:28 > 0:18:30LAUGHTER
0:18:32 > 0:18:36Black pudding is commonly eaten with bacon and eggs for breakfast.
0:18:36 > 0:18:41I also like it simply done sauteed with some Cox's orange pippins.
0:18:41 > 0:18:45You fry the apples in a pan with a little bit of unsalted butter, then
0:18:45 > 0:18:47add the sliced black pudding.
0:18:47 > 0:18:51They don't take more than a few seconds to fry on each side.
0:18:51 > 0:18:57Then add some pepper and a pinch of salt. And turn out onto a warm plate.
0:18:57 > 0:19:00Now I deglaze the pan with a bit of cider
0:19:00 > 0:19:04and I let it bubble down, adding some more unsalted butter as it does.
0:19:04 > 0:19:08Then I pour the juices over everything on the plate.
0:19:08 > 0:19:11You know, it really is irresistible.
0:19:19 > 0:19:22We've mentioned it on the show - they make some really good
0:19:22 > 0:19:25black pudding near me in Hampshire too.
0:19:25 > 0:19:29We've had a request for a masterclass in biscuit making from Carly in Northamptonshire.
0:19:29 > 0:19:31So I thought I'd show you one of my favourite biscuits
0:19:31 > 0:19:33and I know you like them as well, which is a little shortbread.
0:19:33 > 0:19:36The idea of this is we take these ingredients here.
0:19:36 > 0:19:38Some people use rice flour, some people use almonds.
0:19:38 > 0:19:41I put a little bit of ground almonds in.
0:19:41 > 0:19:44Simply take the almonds, you put the icing sugar,
0:19:44 > 0:19:45you put cornflour,
0:19:45 > 0:19:49so it's very different to a standard sort of short pastry.
0:19:49 > 0:19:53Plain flour, and then we just add butter.
0:19:53 > 0:19:56And this is the reason why it is so short, ie the shortbread,
0:19:56 > 0:19:58is that you don't add any water,
0:19:58 > 0:20:03it's just the amount of butter to flour in the recipe.
0:20:03 > 0:20:05Normally, pastry is much different.
0:20:05 > 0:20:10There's a less amount of butter per flour which makes it more pliable,
0:20:10 > 0:20:12more manageable to work with.
0:20:12 > 0:20:14The most important thing with biscuits, I always think,
0:20:14 > 0:20:16and I learned this from my grandmother,
0:20:16 > 0:20:18was literally, always make it by hand.
0:20:18 > 0:20:22If you make it in a machine, it toughens up the flour.
0:20:22 > 0:20:25If you make it by hand you can actually get the whole biscuits
0:20:25 > 0:20:28almost together in about a minute or two
0:20:28 > 0:20:32by just rubbing this butter together in between your fingers.
0:20:32 > 0:20:35And it will create this crumb and it will go from white
0:20:35 > 0:20:37to sort of cream very quickly if you just keep going.
0:20:37 > 0:20:41So, be patient with it, don't allow the butter to be too warm.
0:20:41 > 0:20:44The temptation is you warm it up too much and it melts.
0:20:44 > 0:20:47You're not going to get the same sort of texture.
0:20:47 > 0:20:49You want the butter to all mix in to the biscuits.
0:20:49 > 0:20:53You rub them together with your fingers. Really get that butter in.
0:20:53 > 0:20:56The colour actually starts to change, I can see it changing.
0:20:56 > 0:20:57Also, the texture changes.
0:20:57 > 0:21:01At this stage, if we're making any shortcrust, which is
0:21:01 > 0:21:05a mixture of lard and butter of course, we would then add a
0:21:05 > 0:21:09touch of water to bring it together, but this - we won't need any of that.
0:21:09 > 0:21:14The idea of shortbread is the less you work with it, the better.
0:21:14 > 0:21:18Always, always, wherever possible - by hand,
0:21:18 > 0:21:20and bring it all together.
0:21:20 > 0:21:23- You can see the colour changing there?- Yes.
0:21:23 > 0:21:24We just bring it all together.
0:21:26 > 0:21:28- Like that.- I can confirm the change of colour.
0:21:28 > 0:21:30You do bake a bit, though?
0:21:30 > 0:21:35I did a bit of baking last weekend but it was sort of premixed.
0:21:35 > 0:21:36Premixed?!
0:21:36 > 0:21:41All the mixture was already made but we still had to put eggs
0:21:41 > 0:21:44and I think it was flour.
0:21:44 > 0:21:46- So, you do your biscuits and bits and pieces.- They were wonderful.
0:21:46 > 0:21:48I'm surprised you get time, anyway.
0:21:48 > 0:21:50Congratulations, first of all, on your new series.
0:21:50 > 0:21:53- Thank you very much.- It's doing very well. A six-part series?
0:21:53 > 0:21:56A six-part with a compilation episode at the end.
0:21:56 > 0:21:59So the first episode was out on a Tuesday
0:21:59 > 0:22:01and repeated last night, on Friday.
0:22:01 > 0:22:04That was with that great German comic.
0:22:04 > 0:22:06Yes, he was strange, wasn't he? But brilliant.
0:22:06 > 0:22:08Where does he suddenly pop up from?
0:22:08 > 0:22:11That's Henning Wehn and he...
0:22:11 > 0:22:16The Matt Lucas Awards began on radio a few years ago and so it gave us
0:22:16 > 0:22:19a great chance to have people on the show that were maybe of a lower
0:22:19 > 0:22:23profile because you don't have the pressure on radio to have
0:22:23 > 0:22:27big high-profile acts. I just thought he was amazing.
0:22:27 > 0:22:28But one that does the circuits...
0:22:28 > 0:22:30Yes, Henning Wehn -
0:22:30 > 0:22:33he considers himself the German ambassador of comedy.
0:22:33 > 0:22:37He was on the first episode and then we have another episode
0:22:37 > 0:22:42on Tuesday night at 10.35pm on BBC One, the Matt Lucas Awards.
0:22:42 > 0:22:47That has got Richard Madeley, Sue Perkins,
0:22:47 > 0:22:49and another comedian I'm a big fan of, Marc Wootton.
0:22:49 > 0:22:53- And also, not forgetting, of course, your own mother.- And my mam!
0:22:53 > 0:22:55- Your mum?- Yes.- What's that like working with your mum?
0:22:55 > 0:22:56It's very nice, yes.
0:22:56 > 0:22:59I'm just glad I haven't got my mum here watching me do this!
0:22:59 > 0:23:03- Is she very critical?- Not critical. But more critical of what you wear.
0:23:03 > 0:23:06Oh, really. You could have put a tie on. Is that a conscious effort?
0:23:06 > 0:23:08No, it's just I shouldn't be cooking in a jacket
0:23:08 > 0:23:11when I'm doing this, that's normally the complaint.
0:23:11 > 0:23:13- Moving onto these biscuits. - Yes, change the subject!
0:23:13 > 0:23:17Exactly. As little amount of flour as possible, like that.
0:23:17 > 0:23:18Carefully, carefully,
0:23:18 > 0:23:22and then all we do is grab the cutters and cut these out.
0:23:22 > 0:23:23Very nice.
0:23:23 > 0:23:27When you do this, though, the quick tip is to take a knife,
0:23:27 > 0:23:29and go underneath the pastry before you cut them out,
0:23:29 > 0:23:32otherwise if it does shrink, you'll end up with
0:23:32 > 0:23:33rugby ball-looking biscuits.
0:23:33 > 0:23:37James, I'm a little disappointed it's not heart-shaped for me.
0:23:37 > 0:23:40- A heart-shaped cookie cutter would have been nice.- Is that all right?
0:23:40 > 0:23:43- Yes. Thank you. - Is that all right like that?
0:23:43 > 0:23:48And we lift these off and pop them in the fridge before we bake...
0:23:48 > 0:23:51- It's more like Pac-Man, I think, than anything else!- Yes.
0:23:51 > 0:23:56Pop them in the fridge and bake them gently for about ten minutes.
0:23:56 > 0:23:58I'm going to make this little mixture here.
0:23:58 > 0:24:02It's a mixture of cream and custard to fill in these
0:24:02 > 0:24:04little biscuits that I'm going to make for you now.
0:24:04 > 0:24:06When you first started off, acting was your first love.
0:24:06 > 0:24:10- That's right, yes.- You went to drama college. Was that in Bristol?
0:24:10 > 0:24:15- No, what I did was, I was in a thing called the National Youth Music Theatre...- Right.
0:24:15 > 0:24:18..when I was 13.
0:24:18 > 0:24:22Actually, I'm hosting a benefit for them next Sunday
0:24:22 > 0:24:24at the Vaudeville Theatre.
0:24:24 > 0:24:27And then the National Youth Theatre when I was 16 and that's where
0:24:27 > 0:24:28I met David Walliams.
0:24:28 > 0:24:30Then I went to university to do drama
0:24:30 > 0:24:33but I never actually went to drama school.
0:24:33 > 0:24:36Did you always want to do comedy or was that part of the acting thing?
0:24:36 > 0:24:38Yeah, I wanted to be a serious actor
0:24:38 > 0:24:41but I decided to do a bit of stand-up comedy in my year out
0:24:41 > 0:24:46between A-levels and university and then got kind of swallowed by that.
0:24:46 > 0:24:50I never finished my degree because in my second year at university,
0:24:50 > 0:24:55I think I was 21, I started being in Shooting Stars.
0:24:55 > 0:24:57Then I kind of went off to be in TV shows.
0:24:57 > 0:25:00And from that, of course, you met David and then...
0:25:00 > 0:25:04David I've known since I was 16 and we were huge fans of Vic and Bob
0:25:04 > 0:25:07and we sort of bonded over that and a love of comedy.
0:25:07 > 0:25:10Around the same time I started working with Vic and Bob
0:25:10 > 0:25:12I started doing these small,
0:25:12 > 0:25:15live comedy shows at the Edinburgh Festival with David Walliams.
0:25:15 > 0:25:19And did that include the characters of Little Britain?
0:25:19 > 0:25:23A few of the characters from Little Britain started out in those
0:25:23 > 0:25:27live shows, but we moved from there.
0:25:27 > 0:25:29We did some stuff on cable TV,
0:25:29 > 0:25:34what was Paramount before it was the Comedy Channel.
0:25:34 > 0:25:35UK Play...
0:25:35 > 0:25:38- UK Play. - ..before Dave came along.
0:25:38 > 0:25:41And then Little Britain, which started on Radio 4,
0:25:41 > 0:25:44and my new show started on Radio 2.
0:25:44 > 0:25:46You know, I like starting things on radio.
0:25:46 > 0:25:49Is that because you see it as a testing ground?
0:25:49 > 0:25:53Yes, I think radio is a really intimate medium and I would never say
0:25:53 > 0:25:57the audience are less demanding, they are actually probably more demanding
0:25:57 > 0:26:00because they sort of have a personal relationship with the channel.
0:26:00 > 0:26:03So, in a way, there's a real...
0:26:03 > 0:26:05I think it's more challenging to get it right on radio.
0:26:05 > 0:26:08I think if you get it right on radio it gives you more confidence
0:26:08 > 0:26:10- when you move into TV. - It certainly does.
0:26:10 > 0:26:15You're one of the few comedians who can mix and match. Not only...
0:26:15 > 0:26:18It's varied, your career, because you've got the singing, of course -
0:26:18 > 0:26:21- we saw you in Les Mis, the 25th anniversary.- I was, yes.
0:26:21 > 0:26:24You managed to do that and the serious acting as well,
0:26:24 > 0:26:28and comedy roles as well, but you still don't lose touch with that.
0:26:28 > 0:26:32- You always wanted to be an actor. - Last year was an interesting year.
0:26:32 > 0:26:35I was in Les Miserables in London for three months.
0:26:35 > 0:26:38I did my first lead role in a film in America,
0:26:38 > 0:26:39and I did an American accent.
0:26:39 > 0:26:42That was with Billy Crystal and James Caan,
0:26:42 > 0:26:44and that's going to be out at some point soon.
0:26:44 > 0:26:47I'll come back on for some more cake when that comes out!
0:26:47 > 0:26:49We saw you with Johnny Depp, didn't we?
0:26:49 > 0:26:50That's right, in Alice in Wonderland.
0:26:50 > 0:26:53And then I did the Matt Lucas Awards and that was last year.
0:26:53 > 0:26:56- That was three really different things.- So what's next for you, then?
0:26:56 > 0:26:59OK, the next two things I'm doing -
0:26:59 > 0:27:01On Monday, I go to Glasgow -
0:27:01 > 0:27:04Please don't rob my house in London by the way! -
0:27:04 > 0:27:08- ..to direct a pop video for the Proclaimers.- Really?
0:27:08 > 0:27:09I'm a massive fan, yes.
0:27:09 > 0:27:15And then, I'm going to Serbia the week after that to be in a film
0:27:15 > 0:27:16with Jessica Lange
0:27:16 > 0:27:19who I had a massive crush on when she was in Tootsie
0:27:19 > 0:27:20when I was about eight.
0:27:20 > 0:27:22Probably the last time I had a crush on a woman.
0:27:22 > 0:27:25I think she is about the most beautiful woman ever to walk the Earth.
0:27:25 > 0:27:28- Apart from my mum! - Apart from your mum, of course!
0:27:28 > 0:27:31- Whoa, whoa, fire in the studio! - I'm just going to finish this off.
0:27:31 > 0:27:32- There we go, that's all it takes. - OK.
0:27:32 > 0:27:36A little bit of that. Not on fire like I've just done there.
0:27:36 > 0:27:38And in all we do now is we just take a few...
0:27:38 > 0:27:42- To cover up the burns.- No, that's not the burnt bits, trust me.- OK.
0:27:42 > 0:27:46- And then we take a little bit of mint and then finally...- Garlic.
0:27:46 > 0:27:49Garlic, yes. You can do this in your kitchen, see!
0:27:49 > 0:27:54This is just plain sugar, plain caramelised sugar.
0:27:54 > 0:27:56Take a rolling pin.
0:27:56 > 0:27:59I've been doing this all week at the Good Food Show at Bluewater,
0:27:59 > 0:28:04so this should work. I've got to do it again on Sunday.
0:28:04 > 0:28:05Whoa!
0:28:05 > 0:28:08You can do this all over your kitchen, Matt, you see.
0:28:08 > 0:28:10Like that.
0:28:10 > 0:28:14- It's home-made candy floss.- Wow. I could use that for hair.
0:28:14 > 0:28:17THEY LAUGH
0:28:17 > 0:28:18Here you go.
0:28:22 > 0:28:24I think that deserves a round of applause.
0:28:24 > 0:28:26There you go, that's what you're going to get.
0:28:26 > 0:28:29- Dive in, tell us what you think. - I certainly will.
0:28:29 > 0:28:32It's taken me 5 minutes to make it and 15 minutes to clean the floor.
0:28:32 > 0:28:35Yes. Obviously, eating it means I'm going to ruin it.
0:28:35 > 0:28:37Do you ever feel sad when...
0:28:37 > 0:28:40- Oh, just get into it. - Oh, right, OK. Here we go.- Dive in.
0:28:40 > 0:28:43And this is basically just a puree of raspberries,
0:28:43 > 0:28:44which I know you like.
0:28:44 > 0:28:47- Raspberries, strawberries, a bit of shortbread.- Hmm.
0:28:47 > 0:28:49The secret is make it by hand, it makes it lovely and short.
0:28:49 > 0:28:54- It's very nice. Why is it called shortbread?- Because it is short.
0:28:54 > 0:28:56What do you mean? You mean not tall?
0:28:56 > 0:28:58No, short - as in the butter to flour makes it short
0:28:58 > 0:29:02- which makes it brittle.- Oh! - There you go, I'm on it.
0:29:07 > 0:29:09That spun sugar never lets me down
0:29:09 > 0:29:11and if you'd like to try your hand at that recipe or
0:29:11 > 0:29:14any of the recipes from today's show just click onto our website
0:29:14 > 0:29:17which is bbc.co.uk/recipes.
0:29:17 > 0:29:20Now, when not live today so instead we're looking back at some
0:29:20 > 0:29:23of the great recipes from the Saturday Kitchen back catalogue.
0:29:23 > 0:29:26Some ingredients have such a short season that you've got to make
0:29:26 > 0:29:29the most of them and wild garlic is only around for just a few months
0:29:29 > 0:29:32so when Bryn Williams showed us how to make wild garlic pesto,
0:29:32 > 0:29:34we were all inspired.
0:29:34 > 0:29:37- Is this on the menu as well? - This will be coming on in a couple of weeks.
0:29:37 > 0:29:40So, it's loin of lamb, fresh peas, with some bacon and mint in it.
0:29:40 > 0:29:44- We're doing a wild garlic pesto. - Yes.- Wild garlic now is absolutely everywhere.
0:29:44 > 0:29:46This is what wild garlic looks like.
0:29:46 > 0:29:48- Yeah.- You'll notice it if you're out in the countryside driving
0:29:48 > 0:29:50and you smell that smell of garlic.
0:29:50 > 0:29:54Once you see it, you'll never see one plant, you'll see loads of it.
0:29:54 > 0:29:56We keep a few small ones.
0:29:56 > 0:29:59You'll also see lots of chefs running around trying to get
0:29:59 > 0:30:00some of it as well. Foraging for it.
0:30:00 > 0:30:03- If you find it, don't tell anybody. - Exactly!- Keep it a secret.
0:30:03 > 0:30:05You want that as a little, simple pesto
0:30:05 > 0:30:07so were going to put the wild garlic in here.
0:30:07 > 0:30:11We're going to add a little bit of spinach as well. If you do the pesto all wild garlic, it's quite strong
0:30:11 > 0:30:13so we balance it out with spinach.
0:30:13 > 0:30:14The season is quite short for this.
0:30:14 > 0:30:17It's got a little white flour on it, but you can keep it
0:30:17 > 0:30:19- and use it for butter. Freeze it down, something like that.- Yes.
0:30:19 > 0:30:24Finish it off on the dish. In the pesto, were putting the same as we do with basil pesto.
0:30:24 > 0:30:26There's pine nuts in it, and there's Parmesan in there as well.
0:30:26 > 0:30:30So, exactly the same way you would make a basil pesto
0:30:30 > 0:30:33but just replace the basil with wild garlic.
0:30:33 > 0:30:36And a little bit of spinach just to balance out the flavour.
0:30:36 > 0:30:38- What were going to do to start off - a loin of lamb.- Yeah.
0:30:38 > 0:30:41Obviously, Welsh, I can't do anything else, can I?
0:30:41 > 0:30:43Otherwise I'd be shot if I went home.
0:30:43 > 0:30:45- OK.- The part of this...
0:30:45 > 0:30:48- This is equivalent to the sirloin on beef...- Yes.
0:30:48 > 0:30:51..where you get the loin of pork.
0:30:51 > 0:30:53You've got the chops and then you go to the loin.
0:30:53 > 0:30:56When the bone stops for the chops, it goes into the loin.
0:30:56 > 0:30:57It's called a cannon as well,
0:30:57 > 0:31:00so if you go to the butcher, it's called a cannon.
0:31:00 > 0:31:01- Not a cheap cut of meat.- No.
0:31:01 > 0:31:04But literally, you can cook it like a steak.
0:31:04 > 0:31:07Like a steak - nice and pink. I like to keep it more medium, lamb.
0:31:07 > 0:31:10Medium rare, you don't get the best flavour out of it.
0:31:10 > 0:31:12So we go a little bit more medium on this one.
0:31:12 > 0:31:16So the lamb's cooking away and we're just going to cut this bacon.
0:31:16 > 0:31:19Then we do a quick stew, a ragu, whatever you want to call it.
0:31:19 > 0:31:25Fresh peas, smoky bacon, gem lettuce in there as well, and some mint.
0:31:25 > 0:31:29So we talked about the seasons and particularly with Sean's dish.
0:31:29 > 0:31:34You're using the garlic and everything else,
0:31:34 > 0:31:36it's such a great time for great food in the UK now.
0:31:36 > 0:31:38I think spring...
0:31:38 > 0:31:40I think spring's got to be the best place...
0:31:40 > 0:31:43Britain's got to be the best place on earth in spring.
0:31:43 > 0:31:48- Yes.- The menu writes itself. You've got broad beans, peas, asparagus -
0:31:48 > 0:31:50all come into season. This is what we want.
0:31:50 > 0:31:54I think Britain has one of the best larders the world has to offer.
0:31:54 > 0:31:56We just need to learn to appreciate it a lot more.
0:31:56 > 0:31:58Yes, and use it while it's in season.
0:31:58 > 0:32:00This is a great way of keeping wild garlic.
0:32:00 > 0:32:03We have so much of it when it comes into season and then people
0:32:03 > 0:32:08tend to forget what else they can do with it. They're quite one-dimensional.
0:32:08 > 0:32:11The pesto, you can make it, and keep it fresh
0:32:11 > 0:32:15so it will stay in the fridge for anything up to a month or so.
0:32:15 > 0:32:17If you put olive oil on top, it won't oxidise.
0:32:17 > 0:32:21It's a good way of using it, and you can bring it out towards the end of the season.
0:32:21 > 0:32:24You know, it's nice and fresh, a load of flavours in there.
0:32:24 > 0:32:27OK, so we've got the bacon in the pan.
0:32:27 > 0:32:31- I take it my job is peas now, is it? - Yes, please. Shell the peas.
0:32:31 > 0:32:34- It's a great job. - That's the best job.- Absolutely.
0:32:34 > 0:32:36So we've got the bacon in there.
0:32:36 > 0:32:40I'm not going to add any salt on this one because smoked bacon can be quite salty.
0:32:40 > 0:32:45I like this job because it's one pod for you and one pod for me.
0:32:45 > 0:32:46I know.
0:32:46 > 0:32:50What's great with the pods though is when you pod the peas, at home, what you can do is,
0:32:50 > 0:32:54if you keep the skin of the shells, make a stock from it.
0:32:54 > 0:32:57Instead of making chicken stock or vegetable stock you just boil water
0:32:57 > 0:33:02with the pods inside and you've got a fantastic pea stock.
0:33:02 > 0:33:06A great way of utilising all those lovely favours that we have.
0:33:06 > 0:33:10- And there's no waste at all.- It would make a great pea soup, that.
0:33:10 > 0:33:13In a saucepan, cover it with water, a few star anise, some cinnamon in there.
0:33:13 > 0:33:16You don't need to cook it for any more than a couple of minutes.
0:33:16 > 0:33:18No, bring it to the boil, then take it off.
0:33:18 > 0:33:21Is that pine nuts, you just put in the pesto?
0:33:21 > 0:33:22Pine nuts go in there, yeah.
0:33:22 > 0:33:25A little bit of Parmesan cheese in there, as well.
0:33:25 > 0:33:27The spinach, I take it, is for the colour?
0:33:27 > 0:33:30The spinach is more to balance out the wild garlic,
0:33:30 > 0:33:34because wild garlic can be quite strong, quite potent, so that's
0:33:34 > 0:33:39there just to sort of help with not having the wild garlic too strong.
0:33:39 > 0:33:41So, the bacon's crisping up.
0:33:41 > 0:33:44Of course, at the same time all this seasonal food comes out,
0:33:44 > 0:33:46the old food festivals keep popping up.
0:33:46 > 0:33:48You're doing one of the biggest ones.
0:33:48 > 0:33:50Yeah, we're just...
0:33:50 > 0:33:52Pembrokeshire Fish Festival has just been voted
0:33:52 > 0:33:54the best food festival in Britain,
0:33:54 > 0:33:57and I'm down there this summer doing...
0:33:57 > 0:34:00Diving for my own lunch, so we're going to go deep sea diving,
0:34:00 > 0:34:02catch scallops, crab, hopefully,
0:34:02 > 0:34:05so whatever we catch we're going to cook in a demonstration.
0:34:05 > 0:34:08You can see why it's the best in the country.
0:34:08 > 0:34:11They get the chefs to dive for ingredients then they cook with it.
0:34:11 > 0:34:14I just think it highlights what we've got around the shores of Wales,
0:34:14 > 0:34:16because we have some of the best fish.
0:34:16 > 0:34:18For some reason it all goes...
0:34:18 > 0:34:22Is Tom Kerridge going? I've got to see him in a diving suit!
0:34:22 > 0:34:23HE LAUGHS
0:34:23 > 0:34:26I don't know if he's going, it would be good fun if he was, though.
0:34:26 > 0:34:29But yeah, all the fish around Wales just goes to the continent,
0:34:29 > 0:34:32so we need to try and highlight what we've got and keep it,
0:34:32 > 0:34:34not just in Wales, but in Britain.
0:34:34 > 0:34:37I just think a lot of people don't realise that Wales
0:34:37 > 0:34:39has this amazing fish that all just goes abroad,
0:34:39 > 0:34:43so I'd like to see more Welsh fish staying in Britain.
0:34:43 > 0:34:45I think that's in general, isn't it, really?
0:34:45 > 0:34:48Particularly, you talk about Scotland quite a lot with
0:34:48 > 0:34:52the old langoustines and the amount that is sold abroad, it's a shame.
0:34:52 > 0:34:54It's frightening, isn't it, really?
0:34:54 > 0:34:57So, we've got the bacon, onions, a little bit of stock.
0:34:57 > 0:35:00Again, you could use pea stock, if you had it.
0:35:01 > 0:35:03This is going to be the sauce.
0:35:03 > 0:35:06There's no real sauce for this, cos the pesto's nice and wet,
0:35:06 > 0:35:08and we've got the flavours in here.
0:35:08 > 0:35:09So, that's in there.
0:35:09 > 0:35:11Add the peas next.
0:35:11 > 0:35:13- I'm coming.- Come on, chef. - He's eaten them all.
0:35:13 > 0:35:16He's eaten them all, one for the bowl...
0:35:16 > 0:35:17I've got peas stuck in my teeth.
0:35:17 > 0:35:20- These are very good peas, by the way.- Are they good?
0:35:20 > 0:35:21You've eaten enough.
0:35:21 > 0:35:24We have the bacon in, nice bit of colour on there,
0:35:24 > 0:35:26add the onions, make sure they're nicely softened
0:35:26 > 0:35:28and literally cook the peas.
0:35:28 > 0:35:30This only takes as long as the peas take to cook.
0:35:30 > 0:35:34They'll take a minute at most. Keep all the natural sweetness in there.
0:35:34 > 0:35:37You want a few of these leaves, don't you?
0:35:37 > 0:35:40You could eat the flowers, as well, if you wanted to, but..
0:35:40 > 0:35:43We've got white flowers on these ones, as well, but the flowers
0:35:43 > 0:35:47are quite pungent, so be careful if you are going to cook with these.
0:35:47 > 0:35:51It's obvious what they look like, the little white flower on them,
0:35:51 > 0:35:53it's got these long sort of...
0:35:53 > 0:35:55There's the little top of the flower.
0:35:56 > 0:35:58There are the leaves.
0:35:58 > 0:36:01The white flower literally comes out to about that sort of size,
0:36:01 > 0:36:04and after it flowers you've got about three weeks left?
0:36:04 > 0:36:07Three weeks. I think in season it's about four or five weeks maximum,
0:36:07 > 0:36:09but you'll smell it before you see it.
0:36:09 > 0:36:12You will smell wild garlic before you even see it.
0:36:12 > 0:36:14In the pan now we have bacon, onions, peas are cooked,
0:36:14 > 0:36:17in with the gem lettuce and the fresh mint.
0:36:18 > 0:36:21- Are we finished with all this?- Yeah, we're finished with all that now.
0:36:21 > 0:36:24- One more.- Finish it off with a little bit of butter.
0:36:24 > 0:36:27- Are you eating the peas? - These are lovely!
0:36:29 > 0:36:30And we're ready to plate up.
0:36:30 > 0:36:32So, this is a very simple dish.
0:36:32 > 0:36:34Because everything is in season,
0:36:34 > 0:36:37we want to try and keep all the flavours fresh, vibrant...
0:36:39 > 0:36:40..and that is it.
0:36:40 > 0:36:41We'll turn the heat off,
0:36:41 > 0:36:44and the gem lettuce takes no time to cook, whatsoever.
0:36:44 > 0:36:48The lamb has taken what, seven, eight minutes to cook?
0:36:48 > 0:36:52Then time to rest, it's important we try and rest the meat.
0:36:52 > 0:36:55We just add a bit of wild garlic whole,
0:36:55 > 0:36:57and we'll serve that on the lamb, as well.
0:36:57 > 0:36:59Then we'll go for - this is the cheffy bit.
0:36:59 > 0:37:03Not really a cheffy bit, but we're going to put a bit of pesto...
0:37:03 > 0:37:05You see it concentrating on...
0:37:07 > 0:37:10Because it's quite strong, just put a little bit on the plate,
0:37:10 > 0:37:12and as you eat the dish you have a little bit of pesto
0:37:12 > 0:37:14every time you eat it. So, we'll add...
0:37:17 > 0:37:22..some of the bacon and peas, just scattered on the pesto.
0:37:22 > 0:37:24This would be a sort of French garnish, I suppose?
0:37:24 > 0:37:27It's quite a French little garnish, obviously...
0:37:27 > 0:37:30- With the peas and lettuce. - ..with my classic French training.
0:37:30 > 0:37:36And then we finish off with a nice loin of Welsh lamb, sliced.
0:37:37 > 0:37:41Nice and pink. I prefer it pink, not medium rare.
0:37:41 > 0:37:44I think that is perfect.
0:37:44 > 0:37:45It's important to leave it to rest.
0:37:45 > 0:37:49We've left that to rest for about five minutes, as well.
0:37:49 > 0:37:50On the plate.
0:37:50 > 0:37:52We're just going to finish off
0:37:52 > 0:37:56with a little bit of the wilted wild garlic,
0:37:56 > 0:38:00and that is my Welsh loin of lamb, peas and wild garlic.
0:38:00 > 0:38:02Don't forget the peas.
0:38:08 > 0:38:11It just does look spectacular, so simple.
0:38:11 > 0:38:15I think simplicity with seasonal ingredients, you can't go wrong.
0:38:15 > 0:38:19- Dive into that, tell us what you think of that.- That looks great.
0:38:19 > 0:38:21You see, if I'd gone and got wild garlic,
0:38:21 > 0:38:25I'd have dug the plant up and started chopping up the bulb.
0:38:25 > 0:38:27I never realised...
0:38:27 > 0:38:29It's totally opposite the garlic you normally eat.
0:38:29 > 0:38:32That's mainly, the wild garlic, most of the good stuff is
0:38:32 > 0:38:35from the Isle of Wight, really, if you were looking for that.
0:38:35 > 0:38:37That's also got its own little microclimate over there,
0:38:37 > 0:38:39very famous for garlic.
0:38:39 > 0:38:41- In Jersey we have heaps of it. - Yeah?- Oh, yeah.
0:38:41 > 0:38:44I think we've got to use the countryside to our advantage.
0:38:44 > 0:38:47Wild garlic in season, use it, make soups, freeze it, pesto,
0:38:47 > 0:38:50it's a great way of preserving it, I think.
0:38:50 > 0:38:52- Excellent. Really delicious. - There you go.
0:38:56 > 0:38:58Sorry, Bryn, but you'd have had more peas to serve
0:38:58 > 0:39:00if I hadn't eaten them all.
0:39:00 > 0:39:03Now it's time to revisit when those fabulous two fat ladies
0:39:03 > 0:39:05went to Ireland to cook for a group of Benedictine nuns.
0:39:11 > 0:39:15SONG: "Climb Every Mountain"
0:39:29 > 0:39:32# A dream that will need
0:39:32 > 0:39:37# All the love you can give
0:39:39 > 0:39:42# Every day of your life
0:39:42 > 0:39:48# For as long as you live... #
0:39:50 > 0:39:52Puddles, puddles.
0:39:52 > 0:39:55- Hello, sister. - Hello! You seem to be lost.
0:39:55 > 0:39:57Only a little bit.
0:39:57 > 0:39:59We're looking for the Abbey, which you doubtless belong to.
0:39:59 > 0:40:02- I do indeed, but you're a little bit off course.- Ah.
0:40:02 > 0:40:05- You've come to the Abbey farm. - Oh, I see!
0:40:05 > 0:40:09Now, to get to the Abbey, you want to go back to the main road.
0:40:09 > 0:40:11- Oh, good.- On the left. - Good, good, good.
0:40:11 > 0:40:15- A fine lot of cows you've got. - They're not too bad.
0:40:15 > 0:40:17They're amazing, they're all different colours.
0:40:17 > 0:40:20Well, I sort of experimented a bit with the breeding,
0:40:20 > 0:40:24and that very coloured one, I had a favourite Charolais bull,
0:40:24 > 0:40:27and a cow I was kind of fond of,
0:40:27 > 0:40:31so between them they had a heifer calf.
0:40:31 > 0:40:34- Do you have help with your cows? - Well, I have a man once a week.
0:40:34 > 0:40:37How many nuns are there at the Abbey now?
0:40:37 > 0:40:39- 26.- Oh, that's not bad, is it?
0:40:39 > 0:40:41It's not too bad for these days.
0:40:41 > 0:40:44Girls don't want to commit themselves, these days - too materialistic.
0:40:44 > 0:40:46Too materialistic. They have to wait a bit?
0:40:46 > 0:40:48Have to wait a bit, yes.
0:40:48 > 0:40:50I don't think we do, Jennifer, I think we're a bit worldly, really.
0:40:50 > 0:40:52I'm a bit too old, I think!
0:40:52 > 0:40:54- Well, never too late. - You never know!
0:40:54 > 0:40:56Never too late to mend!
0:40:56 > 0:40:58You've got to have been out in the world a bit
0:40:58 > 0:41:01to know what you're missing. And two proposals, at least.
0:41:01 > 0:41:03- Two proposals?- Yes.
0:41:03 > 0:41:06- And the Lord is the best choice? - Then you take the best choice.
0:41:06 > 0:41:09Otherwise you might get yearnings later on?
0:41:09 > 0:41:10Well, you might, yes.
0:41:10 > 0:41:14Well, we'd better go on, I think it's going to pour with rain.
0:41:14 > 0:41:16ENGINE STARTS
0:41:16 > 0:41:18- We'll see you later at the Abbey. - I hope so.
0:41:18 > 0:41:20- Thank you so much. - Look forward to it.
0:41:25 > 0:41:27Good heavens! Look at it, Jennifer!
0:41:27 > 0:41:29- Extraordinary.- Good Lord!
0:41:29 > 0:41:33- What a Gothic pile!- It's a sort of Walter Scott Castle, it's incredible.
0:41:33 > 0:41:36- How did it get here?- Can't wait. - Let's go and find out.
0:41:53 > 0:41:55Ah, there you are!
0:41:55 > 0:41:58There you are. How good to see you.
0:41:58 > 0:42:02- Good morning to you. Clarissa, isn't it?- I'm Clarissa, yes.
0:42:02 > 0:42:05- And this one must be Jennifer. - Nice to see you.
0:42:05 > 0:42:07Very, very well. It's good to see you.
0:42:07 > 0:42:10- What a lovely warm welcome! - On a cold morning.
0:42:10 > 0:42:12It is cold enough, isn't it, you know.
0:42:12 > 0:42:14I feel I should kiss your ring.
0:42:14 > 0:42:19Good heavens! Now, that's all gone into the past.
0:42:19 > 0:42:20Not with me it hasn't!
0:42:20 > 0:42:23You're a traditionalist. Never mind.
0:42:23 > 0:42:26- Isn't this a marvellous machine? - Yes, great fellow, isn't he?
0:42:26 > 0:42:27Oh, wonderful.
0:42:27 > 0:42:31- What an amazing place this is. - It is rather lovely, isn't it?
0:42:31 > 0:42:34We were wanting to give the community lobsters.
0:42:34 > 0:42:37- Oh, how very kind of you. - Treats!
0:42:37 > 0:42:39Where would we buy some around here?
0:42:39 > 0:42:42Now, you'll have to travel to a little village called Tullycross,
0:42:42 > 0:42:45and there you'll find a man called John on one of the little quays.
0:42:45 > 0:42:48Sounds very biblical, doesn't it?
0:42:48 > 0:42:50Indeed. Casting the nets, indeed!
0:42:50 > 0:42:54But, if John is not on the little quay,
0:42:54 > 0:42:56go to the nearest pub and you'll find him there!
0:42:56 > 0:42:58I'm sure he'll invite you in.
0:42:58 > 0:43:01So at this point, Jennifer and Clarissa,
0:43:01 > 0:43:03are you ready for the kitchen?
0:43:03 > 0:43:05- We'd better have a look at it, hadn't we?- Very good.
0:43:05 > 0:43:08- Case the joint! - THEY LAUGH
0:43:08 > 0:43:11We'll divest ourselves.
0:43:11 > 0:43:13Well, must you remove those lovely bonnets?
0:43:13 > 0:43:16Well, they get a bit hot inside.
0:43:16 > 0:43:19I think the sisters would be very happy to have one each.
0:43:19 > 0:43:21If you could leave us that machine, that is!
0:43:21 > 0:43:24THEY LAUGH You'd look wonderful!
0:43:31 > 0:43:34I'm going to make a raspberry shortcake today.
0:43:34 > 0:43:37It's not shortcake like Scotland means shortcake,
0:43:37 > 0:43:42it's a sort of mixture between that and rather a scone.
0:43:42 > 0:43:46My poor little raspberries have taken rather a bash on the way here.
0:43:46 > 0:43:49- I think Clarissa sat on them. - I didn't!
0:43:49 > 0:43:51Well, they're not all they should be
0:43:51 > 0:43:54so am going to add some strawberries but I wouldn't normally.
0:43:54 > 0:43:57I would only use very beautiful raspberries.
0:43:57 > 0:44:02Anyway. What we start with is sifted flour, which is in here.
0:44:02 > 0:44:06And I'm going to add almonds, ground almonds.
0:44:06 > 0:44:08Pop them in.
0:44:08 > 0:44:12Then two good pinches of cinnamon.
0:44:12 > 0:44:15- Cinnamon?- Yeah.
0:44:15 > 0:44:17They go into the crumb, you might say.
0:44:17 > 0:44:20You know how delicious cinnamon toast and things are?
0:44:20 > 0:44:23Guess I'd never thought of it with strawberries, that's all.
0:44:23 > 0:44:27It's really with raspberries but it's going to be a mixture today,
0:44:27 > 0:44:31- on account of you sat on them. - I never!
0:44:31 > 0:44:33It's those rough, bumpy roads, Jennifer,
0:44:33 > 0:44:35and the speed at which you were riding the bike.
0:44:35 > 0:44:38- SHE LAUGHS - Anyway.
0:44:38 > 0:44:40It's a pity but there you are.
0:44:40 > 0:44:43Now we must put in sugar,
0:44:44 > 0:44:46pinch of salt.
0:44:49 > 0:44:51Mix it up a bit.
0:44:53 > 0:44:56Take the butter and cut it in to begin with
0:44:58 > 0:45:02and then we'll have to rub it in, as usual,
0:45:02 > 0:45:06until it gets that sort of crummy look.
0:45:06 > 0:45:08Now we must add an egg.
0:45:08 > 0:45:13Here we are. Get the egg in first and then add a little milk.
0:45:15 > 0:45:21Just a little cos you want to make it to the consistency of a scone.
0:45:21 > 0:45:25Don't get it too wet or it gets a bit unmanageable.
0:45:27 > 0:45:29It's shortbread in Scotland, not shortcake.
0:45:29 > 0:45:32Yes, shortbread.
0:45:32 > 0:45:35# Two set of young bairns lying in bed
0:45:35 > 0:45:37# One turned over to the other and said
0:45:37 > 0:45:39# Mamma's going to make some shortening bread
0:45:39 > 0:45:42# Mamma's little baby likes shortening, shortening
0:45:42 > 0:45:45# Mamma's little baby likes shortening bread. #
0:45:45 > 0:45:47That's what we are up to.
0:45:47 > 0:45:50Time for hand manipulation, I think.
0:45:52 > 0:45:56We want to take, get that into a ball.
0:45:56 > 0:46:00I used to come to the west of Ireland a lot as a child
0:46:00 > 0:46:03because my father had cousins in Donegal.
0:46:03 > 0:46:06I remember being with my grandmother in Tipperary once
0:46:06 > 0:46:08and asking the way to the post office.
0:46:08 > 0:46:11And the man sort of lent down into the car and said,
0:46:11 > 0:46:13"Well, you see as far as you can see?
0:46:13 > 0:46:15"Then you go as far as you can see
0:46:15 > 0:46:17"and then the post office is just beyond it.
0:46:17 > 0:46:21Anyway, we never found the post office.
0:46:21 > 0:46:24"And if you see a signpost, pay no attention to it!"
0:46:24 > 0:46:26THEY LAUGH
0:46:27 > 0:46:33Now, I'm dividing this into equal, more or less equal bits.
0:46:33 > 0:46:37And you just put it into the pan, like that,
0:46:37 > 0:46:41and then sort of with your knuckles,
0:46:41 > 0:46:45press, just press it to fill the pan,
0:46:45 > 0:46:48which has been buttered.
0:46:48 > 0:46:52- You could use a shillelagh. - What for?- For pressing it down with.
0:46:52 > 0:46:55# With a shillelagh under me arm and a twinkle in me eye
0:46:55 > 0:46:58# I'll be off to Tipperary in the morning. #
0:46:58 > 0:47:01- I think knuckles will do.- Yes.
0:47:01 > 0:47:05- Shillelagh is a great big thing. - I know, but it is such a nice word.
0:47:05 > 0:47:08That's all right.
0:47:10 > 0:47:14Take the other bit. Do exactly the same thing.
0:47:14 > 0:47:17They are so wonderful, all those Irish ballads.
0:47:17 > 0:47:20So are the Scottish ones, I love them.
0:47:20 > 0:47:24There we are. I think they are more or less all right.
0:47:24 > 0:47:27No difficulty there at all.
0:47:27 > 0:47:29They need to pop into the oven for about 15 minutes
0:47:29 > 0:47:32and you can do your foreign beans!
0:47:34 > 0:47:39Broad beans are totally seasonal, so make the most of them when you can.
0:47:39 > 0:47:43This is an Egyptian dish which I call broad beans with dill,
0:47:43 > 0:47:49largely because its direct translation is oily broad beans.
0:47:49 > 0:47:51But don't be put off by that, it's delicious.
0:47:51 > 0:47:53And what I've got here is some broad beans
0:47:53 > 0:47:55that I've been topping and tailing.
0:47:56 > 0:48:00You want to use young broad beans, as young as you can get for this,
0:48:00 > 0:48:02because they are cooked whole in their pods
0:48:02 > 0:48:05and you don't want a pod much bigger than this.
0:48:05 > 0:48:09And all I've done is I've topped and tailed them, and strung them where necessary.
0:48:09 > 0:48:13- They are more delicious than any other vegetable, I think.- Wonderful.
0:48:13 > 0:48:16They must be young though, mustn't they? Or they are ruined.
0:48:18 > 0:48:23And into this nice, heavy pot, I'm going to put some olive oil.
0:48:23 > 0:48:29Quite a lot of olive oil. Remember that they are called oily beans.
0:48:29 > 0:48:33And I'm just going to soften in it some chopped onion and garlic.
0:48:38 > 0:48:41If you eat the bean pod pureed,
0:48:41 > 0:48:44you just boil it up in some salted water
0:48:44 > 0:48:47and put it through a mouli or a food processor,
0:48:47 > 0:48:51sometimes that repays you better than eating the broad bean
0:48:51 > 0:48:56and I'm just going to put the beans into the pan
0:48:56 > 0:48:59with the softened onion and garlic.
0:48:59 > 0:49:02Add a pinch of sugar, good pinch of sugar.
0:49:04 > 0:49:10Add a good grinding of salt and some lemon juice.
0:49:11 > 0:49:14Very good, this lemon squeezer, I always think.
0:49:16 > 0:49:18I love those little creatures.
0:49:18 > 0:49:21The lemon juice will stop the beans discolouring.
0:49:21 > 0:49:23There we are.
0:49:23 > 0:49:26I'm going to put the lid on
0:49:26 > 0:49:31and leave them to cook for about 15 minutes.
0:49:31 > 0:49:36Now we'll do the combination of this luscious creature.
0:49:36 > 0:49:40By the usual chance, I've got one at the ready.
0:49:40 > 0:49:43Now, what I tend to do is turn them upside down
0:49:43 > 0:49:45for the spreading bit.
0:49:45 > 0:49:46I think it receives
0:49:46 > 0:49:48the juices better.
0:49:48 > 0:49:52Get a nice little pot of raspberry jam,
0:49:52 > 0:49:54you spread this liberally.
0:49:57 > 0:49:59Then my poor little raspberries,
0:49:59 > 0:50:03I'll put some of them in the middle.
0:50:04 > 0:50:06I'll just put those there
0:50:06 > 0:50:08and I can put lots of strawberries round.
0:50:08 > 0:50:11Rather pretty, the two reds, actually.
0:50:11 > 0:50:13Poor little things.
0:50:15 > 0:50:19Now, good, big dollops of cream.
0:50:19 > 0:50:22I bet Sister Benedict has good cream from those cows.
0:50:22 > 0:50:26Now, we get the other one
0:50:26 > 0:50:31and put it on top. Press it in.
0:50:31 > 0:50:33And now, the rest of the cream.
0:50:35 > 0:50:38Quite difficult to handle, this, when you're eating it.
0:50:38 > 0:50:41Probably best eaten in the bath.
0:50:41 > 0:50:44Squish it down.
0:50:44 > 0:50:45And we'll put...
0:50:46 > 0:50:49..some raspberries and strawberries on the top.
0:50:51 > 0:50:54I wonder where that strange expression, you know,
0:50:54 > 0:50:56blowing a raspberry comes from.
0:50:56 > 0:50:58I haven't the remotest idea.
0:50:58 > 0:51:01- That's when you do that frightfully rude thing and go...- Ptht!
0:51:01 > 0:51:02Yeah, that's right.
0:51:02 > 0:51:05Charles Laughton did a wonderful one in Ruggles Of Red Gap.
0:51:05 > 0:51:09He was a drunken butler and his boss had given him the sack
0:51:09 > 0:51:11and he just went... Ptht!
0:51:11 > 0:51:13Babies love it when you do it to them, don't they?
0:51:13 > 0:51:15Yes, and they like doing it back.
0:51:15 > 0:51:17Right, let's see how these are getting on.
0:51:19 > 0:51:21There we are.
0:51:21 > 0:51:28Excellent. And then add half the dill, just throw it in.
0:51:28 > 0:51:31I'll put the other half in just before the dish is cooked
0:51:31 > 0:51:34and toss it through.
0:51:34 > 0:51:36Add some water
0:51:36 > 0:51:38and you want to let this cook slowly
0:51:38 > 0:51:41for about an hour, possibly more,
0:51:41 > 0:51:44until the pods are just tender.
0:51:44 > 0:51:48And I serve this with pita bread or Arab bread
0:51:48 > 0:51:51and good Greek yoghurt on the side,
0:51:51 > 0:51:53but what you can do is let it
0:51:53 > 0:51:56cool down and stir the yoghurt through it
0:51:56 > 0:51:58and then serve it with the bread.
0:51:59 > 0:52:01Very good it is, too.
0:52:01 > 0:52:05- Lovely mixture. - Doesn't that look nice?- Doesn't it?
0:52:05 > 0:52:09Fit for Mother Superior, and how.
0:52:09 > 0:52:11THEY LAUGH
0:52:29 > 0:52:32- Hello.- Hello.- Are you John?
0:52:32 > 0:52:34No, no. John has gone.
0:52:34 > 0:52:37- You'll find him in the pub at the next village.- Wouldn't you now?
0:52:37 > 0:52:40- That's where he is.- How long has he been gone?- About ten minutes.
0:52:40 > 0:52:43- Have you got any lobsters?- No, no.
0:52:43 > 0:52:44- John is the king.- He is?
0:52:44 > 0:52:47- The lobster king. - You're just being kind.
0:52:47 > 0:52:49Just being kind, cleaning his pots.
0:52:49 > 0:52:52- Oh, well, that's jolly nice of you. We'll catch the little rascal.- OK.
0:52:52 > 0:52:54He was meant to be here.
0:52:54 > 0:52:57- See you later. - Yeah, come and join us.
0:52:58 > 0:53:00Nice young man.
0:53:00 > 0:53:03I bet they get smugglers in these coves.
0:53:07 > 0:53:11Must be this one.
0:53:11 > 0:53:14- Can't see any others.- No.
0:53:16 > 0:53:19- Hello.- Hello!- Good morning.
0:53:19 > 0:53:23We're looking for a man recommended by Reverend Mother.
0:53:23 > 0:53:27- He's called John and he's going to provide us with lobsters.- Good.
0:53:27 > 0:53:29- I'll just check and see if he's in, OK?- Yes.
0:53:29 > 0:53:31Are you in, John?
0:53:31 > 0:53:32LAUGHTER
0:53:32 > 0:53:35- This is John.- How do you do?
0:53:35 > 0:53:37- Morning.- How are you? - Very well, thank you.
0:53:37 > 0:53:40- Did you manage to get us some lobsters?- Oh, yeah.
0:53:40 > 0:53:41- No problem.- You did? Wonderful!
0:53:41 > 0:53:44- Are they in there?- Oh, yeah.
0:53:44 > 0:53:46Look, Jennifer, look.
0:53:46 > 0:53:49- Look at him, look at him. - Isn't he great?
0:53:49 > 0:53:51Wonderful. Wonderful colour.
0:53:51 > 0:53:55- Do you get many lobsters now? - Not really.
0:53:55 > 0:53:58- Not like it was? - They're getting scarcer by the year.
0:53:58 > 0:54:01- You managed to get ours, though. - Aye.
0:54:01 > 0:54:04- Will I take them? - Oh, yeah, sure.- Will you bill me?
0:54:04 > 0:54:06No problem at all about that.
0:54:06 > 0:54:08LAUGHTER
0:54:08 > 0:54:11- Silly question.- Let's go, Jennifer, or they'll get none.
0:54:11 > 0:54:13Thanks very much!
0:54:13 > 0:54:16- Bye, now!- Bye! - MAN:- Bye, now!- Goodbye!
0:54:25 > 0:54:29BELL DONGS
0:54:33 > 0:54:36Bless us, O Lord, and these Thy gifts which of Thy bounty
0:54:36 > 0:54:39we are about to receive, through Christ our Lord.
0:54:39 > 0:54:41Amen.
0:54:41 > 0:54:44We ask you, Lord, to bless the kind cooks who prepared this
0:54:44 > 0:54:46delicious meal for us
0:54:46 > 0:54:49and we look forward to sharing the celebration.
0:54:54 > 0:54:56This looks good.
0:54:56 > 0:54:59A taste of the Levante from a British vegetable garden.
0:54:59 > 0:55:01NUNS CHAT
0:55:01 > 0:55:05Sister Joan is very, very fond of her lobsters...
0:55:05 > 0:55:06- Lobster?- Yes.
0:55:08 > 0:55:12A luscious confection for after confession.
0:55:17 > 0:55:20- Lovely.- This is wonderful. - Delicious.
0:55:22 > 0:55:26The mountains and the wind and the nuns here, it's a bit like...
0:55:26 > 0:55:29What was that film? Black Narcissus?
0:55:29 > 0:55:32Those could do for the Himalayas.
0:55:32 > 0:55:34That's right.
0:55:34 > 0:55:37I'm not surprised all those Irish poets kept
0:55:37 > 0:55:40going on about the waters lapping at the lake's shore.
0:55:40 > 0:55:43It's the only place you can get away from the midges.
0:55:43 > 0:55:46Terrible - scratch, scratch, scratch all through the night.
0:55:46 > 0:55:49Mother Abbess says she still gets bitten.
0:55:49 > 0:55:52Yes, and she said she'd been here 32 years. Good heavens!
0:55:52 > 0:55:55I think once could stay here, but I feel so sleepy the whole time.
0:55:55 > 0:55:57It's very soporific, isn't it?
0:55:57 > 0:56:00In fact, I feel so sleepy, I think I'll stay and take the veil,
0:56:00 > 0:56:02and you can go back to England on your own.
0:56:02 > 0:56:05Yeah, I think you'd look lovely in that headdress.
0:56:05 > 0:56:06JENNIFER LAUGHS
0:56:06 > 0:56:08Might end up like those lovely people in the pub.
0:56:08 > 0:56:11They were divine but I couldn't understand a word they said.
0:56:11 > 0:56:13Well, I sometimes think it's
0:56:13 > 0:56:14an absence of teeth, Jennifer,
0:56:14 > 0:56:16that doesn't help.
0:56:16 > 0:56:18Never mind, it's been great.
0:56:18 > 0:56:20- Been lovely, yes. - We'll come again.
0:56:20 > 0:56:23- Oh, I think so, yes.- Slainte!
0:56:27 > 0:56:30Lucky nuns. Now, we're not cooking live today in the studio,
0:56:30 > 0:56:32we've got loads of brilliant cooking from the
0:56:32 > 0:56:34Saturday Kitchen recipe book for you instead.
0:56:34 > 0:56:37Still to come on today's Best Bites...
0:56:37 > 0:56:39Atul Kochhar goes egg to egg with Nathan Outlaw
0:56:39 > 0:56:41in the Saturday Kitchen Omelette Challenge.
0:56:41 > 0:56:45Mark Jordan visits us from Jersey to pan roast fillet of beef.
0:56:45 > 0:56:49He redefines surf and turf by making a delicious lobster ravioli
0:56:49 > 0:56:51and serves it all with spring vegetables.
0:56:51 > 0:56:54And Natalie Dormer faced her Food Heaven or Food Hell.
0:56:54 > 0:56:55Would she get Food Heaven - pork,
0:56:55 > 0:56:59and that pan roasted pork fillet with spiced pork patties,
0:56:59 > 0:57:00pak choi and chilli jam -
0:57:00 > 0:57:02or her dreaded Food Hell - salmon,
0:57:02 > 0:57:05with my poached salmon, parsley sauce and leeks?
0:57:05 > 0:57:07Find out what she gets to eat at the end of the show.
0:57:07 > 0:57:09Now, it's always a treat when Kevin Dundon
0:57:09 > 0:57:13comes over from Ireland with his unique take on modern cookery.
0:57:13 > 0:57:16And the time he cooked sea bass with salmon mousse was no different.
0:57:16 > 0:57:18Take a look at this.
0:57:18 > 0:57:20So what's the proper grub on the menu today?
0:57:20 > 0:57:22This is a little more sophisticated.
0:57:22 > 0:57:24But what's great about this, it's sea bass...
0:57:24 > 0:57:25Sea bass to me is probably
0:57:25 > 0:57:27one of the best fish you can buy.
0:57:27 > 0:57:30- It's caught very locally to us... - It's the king of the sea, really.
0:57:30 > 0:57:34It is, really. And we're going to stuff it like a roulade, with salmon mousse.
0:57:34 > 0:57:37You're going to make a fantastic pasta
0:57:37 > 0:57:40and you'll do a salsa verde over the top.
0:57:40 > 0:57:43It's very natural, it's very easy to eat and it's just a real summer dish.
0:57:43 > 0:57:46OK. So, first things first, the ingredients.
0:57:46 > 0:57:49Firstly, we've got a sea bass, we've got salmon, we've got shallot.
0:57:49 > 0:57:51- Do you want me to chop the shallot? - Yes, please.
0:57:51 > 0:57:54Then we've got some breadcrumbs, some cream
0:57:54 > 0:57:56and then we've got some sugar,
0:57:56 > 0:57:58anchovies, capers,
0:57:58 > 0:58:00plenty of parsley,
0:58:00 > 0:58:01some mint and I've got some basil.
0:58:01 > 0:58:03That's for our dressing at the end.
0:58:03 > 0:58:06Sharpness with the white wine vinegar, of course.
0:58:06 > 0:58:09So, first we're going to take...
0:58:09 > 0:58:11Fillet off the sea bass.
0:58:12 > 0:58:14They said this is a bit fancy for you. It is a bit, really.
0:58:14 > 0:58:17A mixture of Italian and all that kind of stuff.
0:58:17 > 0:58:20Yeah, I just think it was quite a fun dish to do.
0:58:20 > 0:58:22And again, it's so fresh.
0:58:22 > 0:58:25I love pan frying this and you can
0:58:25 > 0:58:27actually just pan fry this and
0:58:27 > 0:58:29use the tagliatelle with the salsa verde
0:58:29 > 0:58:31which will be superb, as well.
0:58:31 > 0:58:34This is kind of like if you're doing a dinner party at home,
0:58:34 > 0:58:36why not try just this, little bit different?
0:58:36 > 0:58:39And the beauty of this is you can actually make these roulades
0:58:39 > 0:58:42earlier on in the day, keep them in your fridge
0:58:42 > 0:58:45and then come back later on
0:58:45 > 0:58:47and just poach them.
0:58:47 > 0:58:49So you've got one fillet off.
0:58:49 > 0:58:53We're going to take the skin off that.
0:58:53 > 0:58:55Like so.
0:58:55 > 0:58:57Do you know an interesting fact about sea bass?
0:58:57 > 0:58:59- No, but I'm going to learn. - There you go.
0:58:59 > 0:59:02This is an interesting fact, you can take this away for your pub quiz.
0:59:02 > 0:59:06- Sea bass first mature as males. Did you know that?- No, I didn't.
0:59:06 > 0:59:07After one or two spawnings,
0:59:07 > 0:59:09they undergo a sex change.
0:59:09 > 0:59:12- Really?- Unbelievable, isn't it?- There you go.
0:59:12 > 0:59:16- Wow. That's multitasking. - Exactly.- That is good.
0:59:16 > 0:59:18So, anyway, you've got your bass there.
0:59:18 > 0:59:21Yeah, we're just going to butterfly...
0:59:21 > 0:59:24- So this gets it nice and even.- Even out.
0:59:24 > 0:59:26So you've got some clingfilm there, we're going to put
0:59:26 > 0:59:28another sheet of clingfilm over the top.
0:59:28 > 0:59:32The pasta is spelt flour and we've got egg yolks and olive oil.
0:59:32 > 0:59:34Spelt flour, of course.
0:59:35 > 0:59:37So I'm then going to roll this out.
0:59:37 > 0:59:40I tell you what's great about making pasta at home is that,
0:59:40 > 0:59:42particularly with the kids, they love getting involved.
0:59:42 > 0:59:44You have so much fun with them...
0:59:44 > 0:59:46I tell you what's great about making pasta.
0:59:46 > 0:59:47You get somebody else to do it.
0:59:47 > 0:59:49LAUGHTER
0:59:49 > 0:59:51No, they love it, it's coming out of the machine
0:59:51 > 0:59:54they're grabbing it and whatever. A bit of fun.
0:59:54 > 0:59:56So, with our salmon, we're going to
0:59:56 > 0:59:59just cube it up, like so.
1:00:01 > 1:00:04And then we're going to pop that into there.
1:00:04 > 1:00:07Is it a problem with wheat and stuff like that?
1:00:07 > 1:00:09Particularly if you're writing a book and stuff.
1:00:09 > 1:00:12I've put in alternatives, so I've said you can use white flour
1:00:12 > 1:00:14or you can use spelt.
1:00:14 > 1:00:17I've indicated where, if people want to use spelt, they can,
1:00:17 > 1:00:18but they don't have to.
1:00:18 > 1:00:21Does it change the recipe slightly if people just instantly change it?
1:00:21 > 1:00:22Does it alter it?
1:00:22 > 1:00:24The thing is, there's different types,
1:00:24 > 1:00:28there's either whole grain spelt flour or there's white spelt flour.
1:00:28 > 1:00:31One is basically like whole grain and white in normal flour.
1:00:31 > 1:00:35- One is heavier. That's the heavy one you're using.- OK.
1:00:35 > 1:00:39It's quite nutty. It's a very warm, nutty flavour to it.
1:00:39 > 1:00:43But it's not processed within an inch of its life like wheat is
1:00:43 > 1:00:45and that's why people like me can eat it.
1:00:45 > 1:00:48OK. Right, anyway, we've got
1:00:48 > 1:00:50our salmon over there.
1:00:50 > 1:00:53What else have you got in there? Remind us.
1:00:53 > 1:00:57I've got salmon, basil,
1:00:57 > 1:01:00salt and pepper, shallots...
1:01:00 > 1:01:02I said basil.
1:01:02 > 1:01:04And some salt and pepper. Really simple.
1:01:06 > 1:01:08Rolling your pasta. Of course, if you're making this,
1:01:08 > 1:01:10do it in stages.
1:01:10 > 1:01:12Get it nice and thin.
1:01:12 > 1:01:14We're going to spread that
1:01:14 > 1:01:15over the sea bass like so.
1:01:19 > 1:01:21This is what you said about a dinner party,
1:01:21 > 1:01:22cos you can prepare this in advance.
1:01:22 > 1:01:24Just going to roll that away from you, OK?
1:01:24 > 1:01:27And then you just grab your clingfilm like that
1:01:27 > 1:01:29and you keep rolling it away like so.
1:01:29 > 1:01:31You get kind of a log shape.
1:01:31 > 1:01:33Then get a little bit of tinfoil...
1:01:35 > 1:01:38And this will really hold it together for you.
1:01:38 > 1:01:42You get your tinfoil like so, you pinch it either side like that.
1:01:42 > 1:01:45You're pinching all the time but rolling away from you, OK?
1:01:45 > 1:01:51What you do, you get this perfect sausage shape or log shape.
1:01:51 > 1:01:54Then just pop that into
1:01:54 > 1:01:58a pot of simmering water for about 12 minutes.
1:01:59 > 1:02:02- It doesn't take very long at all, does it?- No.
1:02:02 > 1:02:05Now, you needed to nice and tight so that none of that water goes in?
1:02:05 > 1:02:09Really nice and tight. And you've got the clingfilm as well.
1:02:09 > 1:02:12You're going to make your little sauce to go with it. Little dressing.
1:02:12 > 1:02:15I've got my pasta here which I'm going to pop straight in,
1:02:15 > 1:02:16cos it doesn't take very long to cook.
1:02:16 > 1:02:18We've got some anchovies here.
1:02:18 > 1:02:21You don't need to be too fussy, just roughly dice them.
1:02:21 > 1:02:23In we go with the pasta.
1:02:23 > 1:02:25That takes literally about a minute and a half to cook.
1:02:25 > 1:02:27The anchovies are lovely and salty,
1:02:27 > 1:02:30so it's just going to get the lovely, natural salt coming through there.
1:02:30 > 1:02:32Some capers in there.
1:02:34 > 1:02:35- Now, Dunbrody House.- Yes.
1:02:35 > 1:02:37You've been doing a new thing, is that right?
1:02:37 > 1:02:40- A couple of new things. - Since we last saw you.
1:02:40 > 1:02:43Yeah, we've just opened a three-bedroom lodge,
1:02:43 > 1:02:46which, actually the lord used to live in it. The previous guy
1:02:46 > 1:02:50we bought the house from lived in it up to about two years ago.
1:02:50 > 1:02:54We just obtained it and we turned it into a three-bedroom,
1:02:54 > 1:02:58self-catering unit, but full concierge service from the hotel.
1:02:58 > 1:03:01So we can come down and cook in your house for you.
1:03:01 > 1:03:05You can send down a raw dinner and cook it yourself.
1:03:05 > 1:03:08- I'm wrecking the set.- It's all right.
1:03:08 > 1:03:11But it's really chilled out and I'm really pleased with it.
1:03:11 > 1:03:13It really turned out well.
1:03:13 > 1:03:16Yeah, it's an interesting place, cos you're doing a cook school
1:03:16 > 1:03:18as well, another cook school, as well?
1:03:18 > 1:03:21Yes, we have our cookery school already happening
1:03:21 > 1:03:23and we're just going to expand it out,
1:03:23 > 1:03:26where we're actually going to put a new cook school that's going
1:03:26 > 1:03:29to cater for 24 people and we'll do Monday to Friday courses,
1:03:29 > 1:03:33which is like a MasterChef course in Dunbrody.
1:03:33 > 1:03:36Who's doing that, then? Only joking!
1:03:36 > 1:03:38LAUGHTER
1:03:38 > 1:03:41- White wine vinegar.- White wine vinegar and some olive oil.
1:03:41 > 1:03:44Olive oil, there you go. We've got our pasta here.
1:03:44 > 1:03:46We're going to drain this off.
1:03:46 > 1:03:49So just top and tail that off.
1:03:49 > 1:03:52Give that a quick mix. Then you want this in a bowl, do you?
1:03:52 > 1:03:53Yes, please.
1:03:53 > 1:03:57Got a little bowl here. There you go.
1:03:57 > 1:03:59Look at that, that's your pasta.
1:03:59 > 1:04:02Some of the dressing goes in the pasta?
1:04:02 > 1:04:05- Some of the dressing goes on top.- I'll do that.
1:04:05 > 1:04:06And be quite generous with that.
1:04:06 > 1:04:09Quite generous with it, there you go.
1:04:09 > 1:04:11You're just going to slice that down.
1:04:13 > 1:04:16I take it the key to this is non-serrated, but a sharp knife.
1:04:16 > 1:04:18A sharp knife.
1:04:18 > 1:04:20- Give that a quick mix together. - Perfect.
1:04:22 > 1:04:25There you go. There's a plate.
1:04:25 > 1:04:27- There's your pasta.- Lovely.
1:04:27 > 1:04:29A fork, there you go.
1:04:29 > 1:04:31If you do it fancy.
1:04:32 > 1:04:35Put your fork inside. Just twist it around like so.
1:04:35 > 1:04:40- Onto the plate like that. - Looking good.
1:04:40 > 1:04:43- Fish on the top.- Fish on the top.
1:04:43 > 1:04:45And put some of your dressing...
1:04:45 > 1:04:48More dressing on the top.
1:04:48 > 1:04:50I have to say, that dressing smells delicious.
1:04:50 > 1:04:54Yeah, it works really well, because it keeps it really fresh.
1:04:54 > 1:04:56Remind us what that is again.
1:04:56 > 1:04:57That is a sea bass roulade with
1:04:57 > 1:05:00salmon, pasta with a salsa verde.
1:05:00 > 1:05:03It's as easy as that.
1:05:08 > 1:05:10There you go. I say, it smells delicious.
1:05:10 > 1:05:14That dressing, with the capers and everything else. Have a seat.
1:05:14 > 1:05:17- There you go.- Oh, yum. - You get to dive in again.- Gosh.
1:05:17 > 1:05:20- Your idea of a perfect show, this, really?- Yeah, it is.
1:05:20 > 1:05:22It's a great idea to dress the pasta with that with fish.
1:05:22 > 1:05:24Just make it fresher.
1:05:24 > 1:05:27The roulade, you didn't have to use sea bass that we've got there.
1:05:27 > 1:05:30Cos some people find it a little bit expensive.
1:05:30 > 1:05:33It can be wild bass, the line caught one, which is the bigger one.
1:05:33 > 1:05:36You can get farmed bass these days, but they're quite small.
1:05:36 > 1:05:38Lemon sole, whatever.
1:05:38 > 1:05:41Turbot, brill, cod would work really well.
1:05:41 > 1:05:43The thing about sea bass is, if you get it in season...
1:05:43 > 1:05:45- Try that.- ..it's at its cheapest.
1:05:45 > 1:05:47That is insanely good.
1:05:47 > 1:05:50I wouldn't have thought to dress the pasta like that,
1:05:50 > 1:05:53but with the fish, a fantastic dish.
1:05:53 > 1:05:54I love that.
1:05:54 > 1:05:56- Thank you.- Absolutely. - What do you reckon, girls?
1:05:56 > 1:05:59- Something that you would have a go at for a dinner party?- Mmm.
1:05:59 > 1:06:01The good thing, you can make it in advance
1:06:01 > 1:06:04- and then pop it in the pan when you need it.- Exactly.
1:06:08 > 1:06:11Fay Ripley was one very happy customer.
1:06:11 > 1:06:12When Atul Kochhar and Nathan Outlaw
1:06:12 > 1:06:15faced each other at the Omelette Challenge,
1:06:15 > 1:06:17they were both keen to better their times,
1:06:17 > 1:06:20but something tells me they wouldn't both succeed.
1:06:20 > 1:06:22Down to business. All the chefs that come onto the show battle it out
1:06:22 > 1:06:25against the clock to make a three egg omelette.
1:06:25 > 1:06:27- That's all we ask them to do on this show.- I hate this.
1:06:27 > 1:06:30Nathan, pretty respectable time on here. Pretty respectable.
1:06:30 > 1:06:31Where are you? You're over here.
1:06:31 > 1:06:3322.96.
1:06:33 > 1:06:35However, moving on to the middle part of the board, we've got
1:06:35 > 1:06:38Atul over here, 31.68 seconds.
1:06:38 > 1:06:39Can you go any quicker?
1:06:39 > 1:06:42- I'll try my best.- You'll try your best. Are you ready?
1:06:42 > 1:06:44Usual rules apply. Three egg omelette cooked as fast as you can.
1:06:44 > 1:06:46Clocks on the screens, please.
1:06:46 > 1:06:48This is for you at home. They can't see them. Ready?
1:06:48 > 1:06:52Look at them, poised. Look at that. Three, two, one, go!
1:06:55 > 1:06:58- Just a small amount of butter, then, Nathan.- Yeah, healthy.
1:06:58 > 1:06:59JAMES LAUGHS
1:06:59 > 1:07:03Not a fried omelette, a deep-fried omelette.
1:07:03 > 1:07:06This is the secret, how quickly can they get it on the plate?
1:07:06 > 1:07:10- Do you actually practice this anyway?- Everybody does it, James.
1:07:10 > 1:07:12Except me.
1:07:12 > 1:07:14Concentration on their faces.
1:07:14 > 1:07:16It's there.
1:07:16 > 1:07:17GONG CRASHES
1:07:17 > 1:07:18You've got one there.
1:07:18 > 1:07:21That is definitely an omelette over here.
1:07:21 > 1:07:23GONG CRASHES
1:07:23 > 1:07:25NATHAN LAUGHS
1:07:25 > 1:07:27Take your time.
1:07:27 > 1:07:29It's no good doing it now, is it?!
1:07:29 > 1:07:32Right, I'll have a taste of this.
1:07:32 > 1:07:34I tell you what, it's a wonder I aren't ill.
1:07:34 > 1:07:37- I think James should have a go. - You're so healthy, you know, James.
1:07:37 > 1:07:39- Everybody says... - You should have a go.
1:07:39 > 1:07:43Why have a dog and bark yourself? That's why you do it.
1:07:43 > 1:07:44Seasoning.
1:07:44 > 1:07:47It hardly makes any difference, does it, Nathan?
1:07:47 > 1:07:50There you go. Atul...
1:07:50 > 1:07:5140?
1:07:55 > 1:08:00- I'm going to say it's taken you four years to get quicker than this. - Oh, my God.
1:08:00 > 1:08:03- Four years.- You've been sitting and watching.
1:08:03 > 1:08:06- You didn't help me practise. - You are quicker...
1:08:08 > 1:08:10..by O.3, but you stay in the same place.
1:08:10 > 1:08:12LAUGHTER
1:08:12 > 1:08:14But you're on there. Nathan.
1:08:16 > 1:08:19- I don't think it's as quick as last time.- No?
1:08:19 > 1:08:22It's not quicker. 25 seconds dead.
1:08:22 > 1:08:24You get to take that home with you - spare red mullet -
1:08:24 > 1:08:26on the train back to Cornwall.
1:08:30 > 1:08:33Well done, Atul, and better luck next time, Nathan.
1:08:33 > 1:08:35Now, who's up for a spot of surf and turf?
1:08:35 > 1:08:38It's time to revisit when Mark Jordan made his
1:08:38 > 1:08:41Saturday Kitchen debut with a really good version of a classic combo.
1:08:41 > 1:08:43What are we cooking, then?
1:08:43 > 1:08:46We're going to do one of my favourites, Jersey beef fillet.
1:08:46 > 1:08:48- I'll hope give me a hand doing this.- You're not going to do it?
1:08:48 > 1:08:52- Your slave?- What are we cooking, then? What's the name of this thing?
1:08:52 > 1:08:55Basically, Jersey beef fillet, which is so unique.
1:08:55 > 1:08:57I'm the only one that uses Jersey beef fillet,
1:08:57 > 1:09:01cos it's not known as a meat cow, it's more of a dairy cow.
1:09:01 > 1:09:04So I've got sole use of the Jersey fillet.
1:09:04 > 1:09:07And what we're going to do to that is wrap it in clingfilm,
1:09:07 > 1:09:10cut it into little steaks, into the oven and then we're going to serve
1:09:10 > 1:09:13a little lovely lobster ravioli
1:09:13 > 1:09:15and a lovely panache of mixed veg.
1:09:15 > 1:09:17Nice little salmon mousse in the middle.
1:09:17 > 1:09:20To show you the difference between the two,
1:09:20 > 1:09:21that's the big fillet,
1:09:21 > 1:09:23and that's your little fillet.
1:09:23 > 1:09:26That's your normal, Scottish fillet which a lot of people use.
1:09:26 > 1:09:29But as you can see by the size, it's a lot smaller.
1:09:29 > 1:09:32The Jersey cattle is obviously a tiny little animal,
1:09:32 > 1:09:33as opposed to the bigger Scottish one.
1:09:33 > 1:09:37- So that's the one we're using. I'll wash my hands. - First things first.
1:09:37 > 1:09:38You want me to do the veg.
1:09:38 > 1:09:40We've got the panache of veg. I'll go through those.
1:09:40 > 1:09:43We've got baby turnips, baby carrots,
1:09:43 > 1:09:45little bit of a leek,
1:09:45 > 1:09:47some asparagus, some peas
1:09:47 > 1:09:49- and that's it, really.- Exactly.
1:09:49 > 1:09:50Right, we've done stuff
1:09:50 > 1:09:52with clingfilm before,
1:09:52 > 1:09:54but I think this was
1:09:54 > 1:09:55roasted in the oven before.
1:09:55 > 1:09:57But you're going to pan fry it.
1:09:57 > 1:09:58It'll be pan roast,
1:09:58 > 1:10:00then it'll be put into the oven.
1:10:00 > 1:10:01People look a bit funny
1:10:01 > 1:10:02when you're looking at
1:10:02 > 1:10:03clingfilm on a bit of meat,
1:10:03 > 1:10:06but the melting point on clingfilm is far higher than
1:10:06 > 1:10:10the oven's going to get, so it has no effect on anything of the flavour.
1:10:10 > 1:10:13Also, it won't touch the heat of the pan itself, will it?
1:10:13 > 1:10:15No, exactly. Exactly.
1:10:15 > 1:10:16So, when you actually take it out
1:10:16 > 1:10:18of the oven after four minutes,
1:10:18 > 1:10:21it's going to be easy to lift off.
1:10:21 > 1:10:23Right, and it also holds its shape.
1:10:23 > 1:10:25Absolutely.
1:10:25 > 1:10:27Right, as you can see by the beautiful
1:10:27 > 1:10:29marbling of the Jersey beef,
1:10:29 > 1:10:31- it's very soft.- Right.
1:10:31 > 1:10:32So how did you get into cooking?
1:10:32 > 1:10:34How did it all start for you?
1:10:34 > 1:10:36By being so fantastic at school.
1:10:36 > 1:10:38Or not.
1:10:38 > 1:10:41No, basically, I wanted to study animation
1:10:41 > 1:10:44and I didn't get my exam results,
1:10:44 > 1:10:45cos the days when I went to school,
1:10:45 > 1:10:48teachers really didn't want to give you...
1:10:48 > 1:10:49If you weren't good at anything,
1:10:49 > 1:10:52that was it and they'd forget about you.
1:10:52 > 1:10:56So basically, I was taken back by a home economics teacher
1:10:56 > 1:11:00and she said, "Why don't you come and have a look at catering?"
1:11:00 > 1:11:02So I did. I started doing that and absolutely loved it.
1:11:02 > 1:11:05And so I decided to enrol in a college.
1:11:05 > 1:11:08And once I'd enrolled in a college,
1:11:08 > 1:11:10we heard that Keith Floyd was
1:11:10 > 1:11:13actually opening a restaurant in Devon.
1:11:13 > 1:11:16And so, hence, what I did, I went down with my mum and dad,
1:11:16 > 1:11:20me a 15, 16-year-old boy,
1:11:20 > 1:11:24and went down to see Keith Floyd,
1:11:24 > 1:11:27- got the job, and the rest is history. That's how it started. - And that was it.
1:11:27 > 1:11:30I'm just putting the beef in there. It doesn't need long.
1:11:30 > 1:11:32It needs probably about three or four minutes,
1:11:32 > 1:11:36depending on how you cook it, which I cook it medium rare.
1:11:36 > 1:11:37Right, let me just move this.
1:11:37 > 1:11:39Right, so the veg is happening here.
1:11:39 > 1:11:40And then tell us about this
1:11:40 > 1:11:42restaurant in Jersey, then.
1:11:42 > 1:11:44You basically ended up...
1:11:44 > 1:11:48It was a fantastic location that you got as part of the hotel.
1:11:48 > 1:11:49It couldn't be better.
1:11:49 > 1:11:52You know, the Atlantic Hotel is situated
1:11:52 > 1:11:55right on the edge of the St Ouen's Bay, which is
1:11:55 > 1:11:58an absolutely fantastic, fantastic bay
1:11:58 > 1:12:00and it's a Mecca for surf.
1:12:00 > 1:12:02So, hence, position wise,
1:12:02 > 1:12:05this is where the lobster came from.
1:12:05 > 1:12:09It's somewhere so special. It really is.
1:12:09 > 1:12:12- So, surfing, you're into that, are you?- I am indeed.
1:12:12 > 1:12:13Can't do as much as I'd like to...
1:12:13 > 1:12:15Cos every restaurant you've ever been,
1:12:15 > 1:12:17you've chosen quite nicely,
1:12:17 > 1:12:20- it's been by the coast. - Yeah, absolutely.
1:12:20 > 1:12:22We can go and have a coffee in our break
1:12:22 > 1:12:24and be checking out the surf.
1:12:24 > 1:12:25Obviously, the boss is there,
1:12:25 > 1:12:28so we're working all the time.
1:12:28 > 1:12:30See, I can understand all that
1:12:30 > 1:12:31sort of thing in Hawaii
1:12:31 > 1:12:33and all that sort of stuff.
1:12:33 > 1:12:35But no, you know, the best thing is,
1:12:35 > 1:12:37you've had a really busy week at work
1:12:37 > 1:12:39and then all you need to do is
1:12:39 > 1:12:41get into your wetsuit, paddle out,
1:12:41 > 1:12:43sit out back and there's nothing more refreshing...
1:12:43 > 1:12:45Great life, great life.
1:12:45 > 1:12:47It is a great way of life. Really is.
1:12:47 > 1:12:49So, what are we doing here?
1:12:49 > 1:12:51Basically, this is the base for our ravioli.
1:12:51 > 1:12:54All we've got in there is a little bit of salmon,
1:12:54 > 1:12:58a little bit of egg white, a bit of double cream and a bit of seasoning.
1:12:58 > 1:13:03Now, basically, this is going to form the base for our ravioli,
1:13:03 > 1:13:06because if you don't have a base in your ravioli,
1:13:06 > 1:13:09it's just going to spill out and open up all over
1:13:09 > 1:13:13and you'll just end up with almost like a salmon soup.
1:13:13 > 1:13:15There we go. Being attacked by...
1:13:15 > 1:13:18So this is what we use as a binding agency. That looks perfect.
1:13:18 > 1:13:21So if anyone wanted to make a little salmon mousse that you
1:13:21 > 1:13:24cook with, this is how to do it.
1:13:24 > 1:13:27- Just a little bit of cream, egg whites and that's it.- Exactly.
1:13:27 > 1:13:28And a little bit of seasoning.
1:13:28 > 1:13:31So we just take all of that.
1:13:31 > 1:13:36All you need to do is put that in the fridge for a few minutes.
1:13:36 > 1:13:40- Fantastic.- Right, and you've got one in the fridge already?
1:13:40 > 1:13:42Yes, here's one I made earlier, as they say.
1:13:42 > 1:13:45I've got my little Enoki mushrooms in here. There you go.
1:13:45 > 1:13:47They just need to be fried off with...
1:13:47 > 1:13:50Because when everybody talks about Jersey,
1:13:50 > 1:13:52obviously the potatoes are the things that spring to mind.
1:13:52 > 1:13:54Anything else you've got?
1:13:54 > 1:13:57Obviously great seafood and stuff like that.
1:13:57 > 1:14:00Sit down, I'll tell you about it. We have everything.
1:14:00 > 1:14:04We've got asparagus, Jersey Royals, which everybody knows about,
1:14:04 > 1:14:05we've got the seafood,
1:14:05 > 1:14:08the local fish. We've got everything.
1:14:08 > 1:14:10The island is virtually self-sufficient.
1:14:10 > 1:14:13You've got a larder right on your doorstep over there.
1:14:13 > 1:14:16It is, it's a huge open market for us.
1:14:16 > 1:14:18And when I tend to do my menus,
1:14:18 > 1:14:21the seasons denote what goes on the menu.
1:14:21 > 1:14:23I find I'm in a fortunate position,
1:14:23 > 1:14:26I'm actually good at something that I like doing and all
1:14:26 > 1:14:27I have to do is cook the produce
1:14:27 > 1:14:30and that's what makes my life easier.
1:14:30 > 1:14:33That's said about cooking, it's basically just
1:14:33 > 1:14:36- the application of heat, that's all, to great ingredients.- Absolutely.
1:14:36 > 1:14:40My philosophy is, if you've got a fantastic ingredient,
1:14:40 > 1:14:42don't mess around with it. Keep it simple.
1:14:42 > 1:14:44The words of Floydy,
1:14:44 > 1:14:46he always used to drum on about that to me.
1:14:46 > 1:14:48Keep it simple, then you've got
1:14:48 > 1:14:50less chance of messing up.
1:14:50 > 1:14:52There you go. You want a little bit of lobster in here.
1:14:52 > 1:14:54Yeah, just a bit of lobster, please.
1:14:54 > 1:14:55Just a little colour.
1:14:55 > 1:14:57- There you go.- It's alive still.
1:14:57 > 1:14:59That's that one.
1:14:59 > 1:15:00All we do is just sit a little bit
1:15:00 > 1:15:02of the lobster on top.
1:15:02 > 1:15:06A little bit of this baby watercress like so.
1:15:06 > 1:15:09- A little bit of seasoning. - I'll move that for you.
1:15:09 > 1:15:11You're using little wonton wrappers here.
1:15:11 > 1:15:13I love the stuff. You know, a lot of people use..
1:15:13 > 1:15:15Normal pasta, don't we?
1:15:15 > 1:15:17Normal pasta.
1:15:17 > 1:15:18But wonton, you know,
1:15:18 > 1:15:20you buy it already rolled
1:15:20 > 1:15:24and it's such an easy ingredient to use.
1:15:24 > 1:15:26You know, you don't have to get...
1:15:26 > 1:15:28Although making pasta is a fun thing,
1:15:28 > 1:15:31you get all the flour everywhere and it's very theatrical, but...
1:15:31 > 1:15:33It's one of the things,
1:15:33 > 1:15:35if you do it right first off,
1:15:35 > 1:15:36it's fantastic, but if it all
1:15:36 > 1:15:39starts sticking to the machine, it puts a lot of people off.
1:15:39 > 1:15:40Absolutely.
1:15:40 > 1:15:43And then is easier just to go down the shop and buy some.
1:15:43 > 1:15:45All I'm going to do is just gently
1:15:45 > 1:15:47press these little raviolis a bit...
1:15:47 > 1:15:50For this veg here, we've got a little bit of butter in there,
1:15:50 > 1:15:53a touch of water from the juice and
1:15:53 > 1:15:55I'm just going to saute that off.
1:15:55 > 1:15:57That's got the mushrooms in, everything you want in there.
1:15:57 > 1:16:00You could eat that are like that, just like that.
1:16:00 > 1:16:01Vegetarian. Beautiful.
1:16:01 > 1:16:04- Do you want me to grab the beef out? - Yes please.
1:16:04 > 1:16:06- I'll leave you to drop those ravioli straight in.- Thank you.
1:16:06 > 1:16:09There you go.
1:16:09 > 1:16:12It's in there. So this doesn't want very long at all, then, does it?
1:16:12 > 1:16:15No, because of the actual make-up of the beef,
1:16:15 > 1:16:18it needs very little cooking.
1:16:18 > 1:16:19There we go.
1:16:19 > 1:16:21What we need to do, as I said,
1:16:21 > 1:16:23clingfilm just slides straight off like so.
1:16:23 > 1:16:25You want it sealing off in there.
1:16:25 > 1:16:26Rolling around either side.
1:16:26 > 1:16:28Just to cover that off.
1:16:29 > 1:16:32Plus the pea.
1:16:32 > 1:16:34- There you go. - Thank you.- Season that up.
1:16:34 > 1:16:37I'll leave you to put the rest of it on the plate.
1:16:37 > 1:16:38Basically, you want to seal that off
1:16:38 > 1:16:40and then add the lobster meat.
1:16:40 > 1:16:44- Thank you very much. - There's your plate.- Thank you.
1:16:44 > 1:16:46Just grab a pen. A pen!
1:16:46 > 1:16:48Then we've got the lobster.
1:16:48 > 1:16:50That ravioli literally just wants to
1:16:50 > 1:16:51go in 30 seconds, not much more.
1:16:51 > 1:16:53Absolutely.
1:16:53 > 1:16:56A lot of people get too cheffy
1:16:56 > 1:16:58and things have got to be
1:16:58 > 1:17:00all this way and this way and no other way.
1:17:00 > 1:17:03What you need to do is just relax with your cooking.
1:17:04 > 1:17:06It's all about what you're eating,
1:17:06 > 1:17:08not what you're looking at.
1:17:09 > 1:17:11- Put that on the side. - There's your beef.
1:17:11 > 1:17:14You've got your spinach there, if you want. Got some?
1:17:14 > 1:17:17- I've got a bit in there. - There you go.
1:17:17 > 1:17:20All we'll do is sit that little bit of beef on top like so.
1:17:20 > 1:17:22Lobster's there.
1:17:22 > 1:17:24I'll have my ravioli first, if I can.
1:17:24 > 1:17:26- It does feel very, very tender, that.- Oh, it is.
1:17:26 > 1:17:29Because it's only 18 months to two years old,
1:17:29 > 1:17:31it's very, very tender.
1:17:31 > 1:17:35- Oh.- Another one, if you want. - Ah, slippy and hot!
1:17:36 > 1:17:39- There you go.- Thank you. Like so.
1:17:39 > 1:17:41And then, finally, we've got
1:17:41 > 1:17:45this strong reduction sort of sauce to go with it.
1:17:45 > 1:17:47Basically, that's just a reduction of the bones
1:17:47 > 1:17:49that we take from the beef
1:17:49 > 1:17:51and all we need to do is gently...
1:17:51 > 1:17:53Little nape over like that.
1:17:55 > 1:17:57There you go.
1:17:57 > 1:17:58I'm sure I'm going to be like
1:17:58 > 1:17:59the rest of them, the minute
1:17:59 > 1:18:01we get off the plane in Jersey,
1:18:01 > 1:18:03we're going to be finding your restaurant.
1:18:03 > 1:18:05- A bit of watercress. - So remind us what it is again.
1:18:05 > 1:18:08This is a pan roasted Jersey beef fillet,
1:18:08 > 1:18:09lobster ravioli,
1:18:09 > 1:18:11summer vegetables and beef reduction jus.
1:18:11 > 1:18:13- First time on the show, brilliant.- Thank you.
1:18:18 > 1:18:20There you go, and like you said, just a touch of watercress
1:18:20 > 1:18:22on there to add a bit of pepperiness to it.
1:18:22 > 1:18:24It just keeps on coming, you see.
1:18:24 > 1:18:27- Have a seat over here, Mark. - The longest breakfast I've ever had.
1:18:27 > 1:18:31- Looks delicious.- Lobster ravioli. - Shall I eat the two together?
1:18:31 > 1:18:34- I think that's the idea. - It's like a posh surf and turf.
1:18:34 > 1:18:35Using the finest ingredients.
1:18:35 > 1:18:37It's so tender! It's like butter!
1:18:37 > 1:18:38That beef is amazing.
1:18:38 > 1:18:41Like you said, they literally only produce two fillets...?
1:18:41 > 1:18:43- I get two fillets every week. - And that's it?
1:18:43 > 1:18:46Yeah, so it's even more unique than the likes of the Kobe beef
1:18:46 > 1:18:47or the Wagyu beef.
1:18:47 > 1:18:49This is the ultimate article.
1:18:49 > 1:18:51That is beautiful.
1:18:51 > 1:18:54In every way. The juice, the flavour, the texture. Beautiful.
1:18:58 > 1:19:00And remember, if you're cooking with clingfilm,
1:19:00 > 1:19:02make sure it's safe to put in the oven
1:19:02 > 1:19:05and don't have the oven temperature so high that it melts.
1:19:05 > 1:19:08If in doubt, check the labelling on your clingfilm.
1:19:08 > 1:19:11Now, as Anne Boleyn in The Tudors, Natalie Dormer would have
1:19:11 > 1:19:13been used to Henry VIII's banquets,
1:19:13 > 1:19:16but all I had to offer her was Food Heaven or Food Hell, which is
1:19:16 > 1:19:18a whole lot better than losing your head.
1:19:18 > 1:19:19Let's see what she gets.
1:19:19 > 1:19:22Everybody in the studio's made their minds up.
1:19:22 > 1:19:24Food Heaven would be pork. Two ways for this one.
1:19:24 > 1:19:27We've got a pork fillet and pork mince that we don't often
1:19:27 > 1:19:29cook on the show, which would be done in a little patty.
1:19:29 > 1:19:32Still keeping those oriental flavours there with some
1:19:32 > 1:19:35steamed pak choi there and we've got a little bit of coriander
1:19:35 > 1:19:36and a chilli jam to go with it.
1:19:36 > 1:19:39- Nice.- Alternatively, the dreaded Food Hell.
1:19:39 > 1:19:41Nice piece of salmon over there,
1:19:41 > 1:19:43classically poached with a parsley sauce,
1:19:43 > 1:19:47a few bits of buttered leeks and a wedge of lemon to go with it.
1:19:47 > 1:19:50What do you think this lot have decided?
1:19:50 > 1:19:53I think, if they've got any sense, they've gone for Heaven.
1:19:53 > 1:19:55It's the first time in a long while they've had any sense,
1:19:55 > 1:19:57cos it's seven-nil.
1:19:57 > 1:19:59There you go. Just Food Heaven.
1:19:59 > 1:20:01So what we're going to do, first of all,
1:20:01 > 1:20:03is I'm going to get the pork on first off.
1:20:03 > 1:20:05So we need to heat this,
1:20:05 > 1:20:06if you put a bit of oil in there, which is
1:20:06 > 1:20:09the yellowy-looking one out of the lot, that would be great.
1:20:09 > 1:20:12So we've got the pork loin, which is basically like...
1:20:12 > 1:20:14People call it pork tenderloin,
1:20:14 > 1:20:16but it's the fillet part of the pork.
1:20:16 > 1:20:19So we're going to pop that straight into the pan there.
1:20:19 > 1:20:21So, guys, if you can do me these little patties.
1:20:21 > 1:20:24We've got the minced pork over there.
1:20:24 > 1:20:26I want some grated ginger,
1:20:26 > 1:20:29some grated garlic.
1:20:29 > 1:20:31And that'll get mixed together with some lime, we've got
1:20:31 > 1:20:34some Thai fish sauce, some chopped coriander and then
1:20:34 > 1:20:36we're going to chill them,
1:20:36 > 1:20:38put them in flour, egg and breadcrumbs
1:20:38 > 1:20:42and then deep-fry them so they're like a little burger sort of thing.
1:20:42 > 1:20:44We're going to get that on the go.
1:20:44 > 1:20:46We need to cook this pak choi over there.
1:20:47 > 1:20:50Which we can easily do with a steamer which we've got over there.
1:20:50 > 1:20:54All we do with this one is we just take this...
1:20:54 > 1:20:57- Straight down the middle? - Split it through the middle.
1:20:57 > 1:20:59You see, I always chop pak choi that way. That's wrong then?
1:20:59 > 1:21:01I should go lengthways.
1:21:01 > 1:21:03- I think you're probably sauteing it up in a pan?- Mm.
1:21:03 > 1:21:04Yes, this is steaming it.
1:21:04 > 1:21:07What we need to do is trim off that root there.
1:21:07 > 1:21:10- So you see this bit here?- Mm-hmm. - Get rid of that.
1:21:10 > 1:21:13Because this is the bit that's going to take the longest to cook.
1:21:13 > 1:21:14So if we remove that,
1:21:14 > 1:21:17it means everything cooks evenly now.
1:21:17 > 1:21:19So if you just remove that out of there.
1:21:19 > 1:21:22Now we grab the little bamboo steamer,
1:21:22 > 1:21:26- pop that in there... - That's nifty. I like that.
1:21:26 > 1:21:28You can take that away with you, you see.
1:21:28 > 1:21:30And then we've got some coriander.
1:21:30 > 1:21:33A few bits on there, lid on, done.
1:21:34 > 1:21:38Next, seal this pork over and then this is going to go
1:21:38 > 1:21:41straight in the oven, little bit of salt and pepper.
1:21:41 > 1:21:43I've got one in there cooking already.
1:21:43 > 1:21:45It wants about three minutes to go.
1:21:45 > 1:21:47Next, we're on with the chilli jam.
1:21:47 > 1:21:49You'll like this, cos it's one of these things
1:21:49 > 1:21:51that you can serve with so many things.
1:21:51 > 1:21:54We've got it with pork, but you can do it with scallops. Brilliant.
1:21:54 > 1:21:56But it keeps really well, so once you've made it,
1:21:56 > 1:21:59it will last for a good week or two in the fridge.
1:21:59 > 1:22:02Coriander, just throw the whole root in,
1:22:02 > 1:22:04cos in a lot of Asian cooking,
1:22:04 > 1:22:06they use this root as well, so it's not just the tops.
1:22:06 > 1:22:09Some garlic, throw that in as well.
1:22:09 > 1:22:11Ginger, chilli,
1:22:11 > 1:22:13we've got some lemon grass here, chopped shallots.
1:22:13 > 1:22:15These are little kaffir lime leaves.
1:22:15 > 1:22:17Now, if you smell those.
1:22:17 > 1:22:18- You get the...- Oh!
1:22:18 > 1:22:21You get the flavour of... There you go.
1:22:21 > 1:22:24They come dried or frozen a lot of these ones as well,
1:22:24 > 1:22:26these kaffir lime leaves. If you use the dried ones,
1:22:26 > 1:22:29what you need to do is just peel off the stalk.
1:22:29 > 1:22:31- Galton, what have you done? - In the fridge, this mince.
1:22:31 > 1:22:33You want this in the fridge with the coriander?
1:22:33 > 1:22:35And then we've got the other one.
1:22:35 > 1:22:38The other one needs flour, egg and breadcrumb.
1:22:38 > 1:22:40Mix all that lot together.
1:22:40 > 1:22:42There you go.
1:22:42 > 1:22:43We can throw all that...
1:22:43 > 1:22:45When we had our chat at the beginning of the show,
1:22:45 > 1:22:48we talked about what you're doing at the moment
1:22:48 > 1:22:49in the theatre,
1:22:49 > 1:22:51but you're back on the screen, as well, with TV?
1:22:51 > 1:22:53I am, I'm very excited.
1:22:53 > 1:22:56Game of Thrones is back, second series.
1:22:56 > 1:22:58- Because you weren't in the first series?- No.
1:22:58 > 1:23:01- You're new to the cast. - I am indeed.
1:23:01 > 1:23:04On 2 April, I think, it's here in the UK,
1:23:04 > 1:23:08so my character makes an appearance at the beginning of the second
1:23:08 > 1:23:12series and might be around for a while.
1:23:12 > 1:23:14- Really? OK.- Which is great.
1:23:14 > 1:23:18It's an amazing show, it's such a joy to be part of such...
1:23:18 > 1:23:21So, for the people who haven't seen it,
1:23:21 > 1:23:22tell us what it is, really.
1:23:22 > 1:23:26Game of Thrones? It's a massive fantasy novel -
1:23:26 > 1:23:27group of novels, actually -
1:23:27 > 1:23:30written by George R R Martin.
1:23:30 > 1:23:33And is it's knights and dragons and
1:23:33 > 1:23:36maidens and political machinations.
1:23:36 > 1:23:38- That's your era.- I knew it.
1:23:38 > 1:23:40I knew you'd have a quip to it.
1:23:40 > 1:23:42Is just like a Norfolk, basically.
1:23:42 > 1:23:44Dragons and knights.
1:23:44 > 1:23:47Right, we're going to place this and blend it.
1:23:47 > 1:23:49This has got the Thai fish sauce,
1:23:49 > 1:23:51which is used as a seasoning, really.
1:23:51 > 1:23:54And then we've got the soy sauce, which makes it nice and dark.
1:23:54 > 1:23:58Now what I need to do is caramelize the sugar.
1:23:58 > 1:24:00In the pan.
1:24:00 > 1:24:01Pure caster sugar.
1:24:01 > 1:24:03That's a lot of sugar, James.
1:24:03 > 1:24:06- A little bit more sugar. - That's a lots of sugar!
1:24:06 > 1:24:07More and more sugar.
1:24:07 > 1:24:10And then basically, what we do is we make this puree.
1:24:10 > 1:24:12And this puree is going
1:24:12 > 1:24:13to be used to pop in our jam.
1:24:13 > 1:24:16Now, how are we doing with our flour?
1:24:16 > 1:24:17Good, James.
1:24:17 > 1:24:19- If you see these guys... - What are they doing?
1:24:19 > 1:24:22They're making little patties with them.
1:24:23 > 1:24:25I've got my little bit of pork there
1:24:25 > 1:24:29which I'll leave to rest, to one side.
1:24:29 > 1:24:32- How are we doing, James? - Those have gone in.
1:24:32 > 1:24:35The reason why you need to basically chill those as well is
1:24:35 > 1:24:37cos you need to make sure the mixture is nice and cold,
1:24:37 > 1:24:39otherwise you'll never be able to mould them together.
1:24:39 > 1:24:43There's a little bit of fish sauce in there as well, James, and sesame oil.
1:24:43 > 1:24:44Sounds good to me.
1:24:44 > 1:24:46Soy sauce,
1:24:46 > 1:24:49there's loads of ones out there to go for, but dark soy sauce,
1:24:49 > 1:24:52or you see the Japanese one called tamari, have you seen that one?
1:24:52 > 1:24:55- Yeah, tamari, nice.- It's really nice with the dark soy sauce.
1:24:56 > 1:24:58There's different grades of soy sauce.
1:24:58 > 1:25:00There is. And if you get them and try them,
1:25:00 > 1:25:03you see that each taste very different.
1:25:04 > 1:25:06Make that puree like that.
1:25:06 > 1:25:09And this is just pure sugar on here.
1:25:09 > 1:25:12Now, the way you do a standard chilli dipping sauce would be
1:25:12 > 1:25:14to make rice wine vinegar,
1:25:14 > 1:25:16sugar and chillies boiled together.
1:25:16 > 1:25:21This way, because the sugar's about 130 degrees centigrade,
1:25:21 > 1:25:23it's incredibly hot,
1:25:23 > 1:25:26because of that it's going to cook this jam instantly.
1:25:26 > 1:25:29That way, you retain all the nice flavours.
1:25:29 > 1:25:32And if I just lift off...
1:25:32 > 1:25:35You notice Galton's turned 50, I've done all the cleaning up for him.
1:25:35 > 1:25:38- You know what I mean? - Yeah, just clear that little area.
1:25:38 > 1:25:40- Just shake it one more time. - I'm watching this.
1:25:40 > 1:25:43- Just keep shaking it, Galton. - It's like children, isn't it?
1:25:43 > 1:25:46Just shake it again. There you go. It should be ready now.
1:25:46 > 1:25:49- Just make sure it's clean. - I've cleaned your section.
1:25:49 > 1:25:50I'll clean James' now.
1:25:50 > 1:25:52Sugar in here!
1:25:52 > 1:25:54Pour this mixture into the sugar.
1:25:56 > 1:26:00Stand well back, because you've got a lot of chilli in there
1:26:00 > 1:26:04and that chilli is going to create a lot of heat.
1:26:06 > 1:26:08That's amazing.
1:26:08 > 1:26:10So, literally, if you keep cooking this like this,
1:26:10 > 1:26:13because we've got the caramel in there,
1:26:13 > 1:26:17what this will do is actually set the chilli jam as well.
1:26:17 > 1:26:20Because, if you do want to keep this, it will get thicker.
1:26:20 > 1:26:22You see the texture's changing slightly.
1:26:22 > 1:26:24And because we've blended everything nice and small,
1:26:24 > 1:26:27it's going to cook very, very quickly.
1:26:27 > 1:26:29So we're more or less there, now.
1:26:29 > 1:26:32Got our pak choi done.
1:26:32 > 1:26:35Our pork is nicely sat over there.
1:26:35 > 1:26:38- How are we doing with that? - They're ready. They're ready.
1:26:38 > 1:26:41Thank you very much. We'll have another plate.
1:26:43 > 1:26:46That one will do. There you go.
1:26:46 > 1:26:48And then we can grab our pak choi.
1:26:48 > 1:26:51Glynn, can you put a little drop of salt on there please?
1:26:51 > 1:26:52Now I'm nearly 50.
1:26:52 > 1:26:54Do you want me to season that for you, Galton?
1:26:54 > 1:26:56- Yes, please.- Come here, sweetheart.
1:26:56 > 1:26:57LAUGHTER
1:26:57 > 1:27:00- Is that enough?- Just enough, not too much.- Now you're getting older,
1:27:00 > 1:27:03I don't want you to destroy those taste buds, chef.
1:27:03 > 1:27:05Once we get to that stage,
1:27:05 > 1:27:06we'll grab our pork.
1:27:06 > 1:27:09We can slice this through.
1:27:09 > 1:27:12- Mmm.- It smells fantastic.
1:27:12 > 1:27:13- Nice.- Good dish.
1:27:14 > 1:27:16Like that.
1:27:16 > 1:27:19A little bit of that creme fraiche.
1:27:19 > 1:27:21There you go.
1:27:21 > 1:27:24A spoonful of that. You see this jam now?
1:27:24 > 1:27:25It's all incorporated together.
1:27:25 > 1:27:27All that sugar's nicely dissolved.
1:27:27 > 1:27:32Now, if you allow this to cool, it will set.
1:27:34 > 1:27:36There you go.
1:27:36 > 1:27:39A few bits of these patties on here
1:27:39 > 1:27:40and then, finally,
1:27:40 > 1:27:42just a touch,
1:27:42 > 1:27:44a little bit of that oil.
1:27:44 > 1:27:46Thank you.
1:27:46 > 1:27:49And then, just a quenelle of creme fraiche,
1:27:49 > 1:27:52cos you've got the heat in there as well. There you go.
1:27:52 > 1:27:54Dive into that, tell us what do you think of that one.
1:27:54 > 1:27:57Grab some knives and forks, guys. Chilli jam's there.
1:27:57 > 1:28:00Do you want to bring over the glasses, girls, please.
1:28:00 > 1:28:02You have to dive in.
1:28:02 > 1:28:04Exactly.
1:28:05 > 1:28:07Mmm.
1:28:07 > 1:28:09I think that chilli jam really does make that.
1:28:09 > 1:28:12- Heaven!- Happy with that?
1:28:12 > 1:28:15- Very.- It's not crispy crackling, but it's good enough, I think.
1:28:15 > 1:28:16It's good enough.
1:28:21 > 1:28:23Well, that's a little bit different to the usual roast pork
1:28:23 > 1:28:26and crackling. That's it for this week's Best Bites.
1:28:26 > 1:28:29You can get all the mouthwatering recipes on our website,
1:28:29 > 1:28:31that's bbc.co.uk/recipes.
1:28:31 > 1:28:33Enjoy the rest of your weekend. Bye for now.
1:28:33 > 1:28:35Subtitles by Red Bee Media Ltd