Episode 75 Saturday Kitchen Best Bites

Good morning, get ready to feast your eyes in some of the best cooking on the planet.

It's time for a serving of Saturday Kitchen Best Bites.

Welcome to the show. We've got some fabulous food

from the Saturday Kitchen archives for you today,

as well as great guests, including Matt Lucas and Fay Ripley.

Wales' very own Bryn Williams' roast lamb loin,

he serves it with peas, lettuce, bacon

and seasonal wild garlic pesto.

Direct from Ireland's Dunbrody House,

Kevin Dundon comes into the studio to fill his sea bass.

He stuffs the fish with salmon mousse

and serves it with home-made tagliatelle and salsa verde.

And the toast of the Channel Islands, Mark Jordan,

pan roasts a fillet of Jersey beef.

He creates a decadent surf 'n' turf by teaming the fillet

with lobster ravioli and spring veg.

And Natalie Dormer faces her food heaven or food hell.

Will she get a heaven?

Pork and a seasoned roasted pork fillet

with spiced pork patties, steamed pak choi and chilli jam.

Or the dreaded food hell?

Salmon with poached salmon served with parsley sauce and leeks.

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

But first, we're treated to one of the many hairstyles

Lawrence Keogh's had over his six years of appearances on the show.

And he makes the perfect Sunday breakfast.

Right, what are we cooking, boss?

-We've got Ayrshire streaky bacon.

-Yeah.

With...we're going to do a mashed potato, a tattie scone.

I'll start that... Go on, carry on.

And we've got roast tomatoes cooked in Worcester sauce

and field mushrooms, and we've got some interesting eggs

that arrived at the market this week.

Interesting eggs? Cos they're blue.

Look at those! Where are they from?

-They are blue. These ones come from Romney Marshes.

-Right.

From an Araucana chicken, originally from, I think...South America.

-Chile, Chile area.

-Yeah.

But they're very interesting, slightly expensive, but interesting.

They're not blue inside, they're blue-shelled.

And one of Rick's food heroes.

They are one of Rick's food heroes.

-OK.

-First thing, I'll get this lovely Ayrshire smoked streaky bacon.

Now, you prefer streaky bacon, don't do?

I do, I like it smoked and I like it streaked,

cos I like the way it renders down.

-Right in this shelf, top grill for me.

-I'll stick that under the grill.

-Yeah.

The tomatoes, we'll take the eyes out of the tomatoes first.

-Cos I don't like the eyes in the tomatoes.

-OK.

So we take the eyes out of these.

And to take the eyes out correctly,

you make an extension of the knife on your thumb.

Stab, turn the tomato

there it comes out.

Stab, turn the tomato, and out.

And stab, turn the tomato and out.

That's the best way to take it out.

You see these people doing all this, it's a bit dangerous.

Straight down the centre

and if you put some knobs of butter on top of them,

and put them in the oven for me.

I've had one of your breakfasts,

you're extremely busy in the restaurant.

You're based in Borough Market.

It's extremely busy as well.

How many breakfasts would you do

normally in like a day like today?

Average...today, about 170 today.

Easily, 170 before 12 o'clock.

And that just goes straight into lunch and then into your meal too.

It's one of the painful services of the week, Saturday.

Cos breakfast is actually,

there's loads of stuff going on with just a simple plate.

I'm just going to get these mashed potatoes.

And do you think it's becoming more popular with people,

restaurants are getting more...?

During the week, we're very busy too.

There's City meetings, you know,

City boys coming in and having meetings, quite popular.

I need to get the Worcester reduced.

The Worcester sauce goes straight into a hot pan. Stand back.

So this is reduced Worcester sauce?

Yeah, reduced Worcester sauce.

You told me an interesting fact about this bottle, didn't you?

Yeah, exactly. I think there's over 300 signs on it, I think.

Right, we've got in here butter, salt and pepper.

Straight into a slow roast oven.

Slow roasted oven. How long will we cook these for?

They're going to take, ideally, you know, 12 minutes,

-slowly roasting down.

-OK.

We'll just put the potato through the masher.

Could you peel the grilled field mushrooms for me? That'd be great.

-There you go.

-OK. The tomatoes are ready.

-OK.

And what I want to do here, we're going to add some flour,

we're going to add a whole egg.

Straight in.

Now, I meant to say about local ingredients,

-you're a big fan of British ingredients, local ingredients.

-Yeah.

What should people be looking for now?

Cos they're some great ingredients coming on season now.

Well, the menu is not modern British, at Roast,

it's British seasonal cookery.

When I opened the restaurant, I made a rod for my own back,

-because when you look at British seasons...

-They change really quickly.

-So we change the menu every first Wednesday of every month.

-Yeah.

And, like, we just put asparagus on,

Jersey Royals are on, Cornish spring greens are on.

All the, you know, British classics.

-And it's only for a short period of time you can get Jersey Royals.

-Yeah.

-You get them for a short period and they're lovely.

-With asparagus.

And, next month, of course, May,

you should be looking out for cherries starting...

When cherries come into season, you know, summer's arrived.

OK. What is this? Is this kind of like a twist on a Scottish cake?

Yeah, yeah, well, it's actually a scone, yeah.

You can have different variations, you could have herbs with this.

What I like about these tattie scones,

you just make a little pastry.

So what do you add? So the same quantity of flour.

Approximately the same quantity of flour,

you make a nice sort of pastry, workable dough.

Then we're going to roll this out and cut it into rectangles

and we're going to griddle it in a hot pan, hardly any oil in it,

-just a little smidgen of oil.

-Right.

Once this forms a sort of a nice pastry dough.

But even the oil that you use is not sort of olive oil, is it?

It's become quite trendy, this stuff, really.

We've used it before on Saturday Kitchen - rapeseed oil.

I use it, a lot of the cooking we use at Roast,

in the dressings. We had a lovely dressing on week...recently,

warmed-up liver salad with oranges and rapeseed oil

and a bit of Norfolk honey

and it's great with a duck liver salad and a bit of chicory.

But we cook with it the dressings and it's a wonderful one, this one,

it's really pleasant.

And apparently, you can use it for massages, did you know that?

LAUGHTER

I've got a bit of a sore shoulder, James.

You need to get out more, that's what you need to do.

Go on, then.

-Right, there we go.

-A bit of that.

-I need to flour the board a little bit.

-Flour.

-Thank you.

-There you go.

These are things you could make in advance, couldn't you?

You can make in advance, that's what I like about them.

You can freeze them as well, they're really good for freezing.

The mushrooms are in.

Don't worry. See, I'm just doing everything for the breakfast

and all he's making is that. Bacon!

-Bacon.

-Got it!

Saved, that's all right, that's fine.

THEY CHUCKLE

We cut the rectangles,

straight in the pan.

It would take about 20, 30 seconds each side.

Do another one, cos, you know, Steve and Lucy have been a long way.

Jason's hungry as well.

-So these, you can make in advance and freeze this?

-You can.

Put some greaseproof paper in between them,

so they don't sort of stick.

Let's get some rapeseed oil there...

-This is for your egg.

-OK.

Now, these eggs are different.

Do they have a very yellow yolk or is just the shell that's...?

I actually made some scrambled egg with them the other day

and with olive oil.

And they do taste nice with olive oil, really nice, you know.

That one split. Never mind, let's do another one.

HE CHUCKLES

-For TV.

-There you go.

Jason, have you ever used these eggs before?

No, I've used pheasant eggs, which are in season at the moment,

but I've never used those ones, no. Have you?

I've actually never seen them before, to be honest.

-Lovely blue colour.

-Fantastic.

-Do you want me to crack an egg in there?

-Yes, please, that'd be nice.

See this colour? These are just griddled now nicely.

We drop the tomatoes into the Worcester.

Do they taste any different to a normal egg?

They're quite rich, just a bit rich, you know.

So what's going on there?

There's the roast tomatoes, we'll put a little gas on it.

That's going to soak up all the Worcester sauce.

Cos I do love tinned tomatoes on toast

with Worcester sauce and black pepper and... I like that.

But that's why I put just this together.

This combination is especially for Saturday Kitchen.

This is not normally on our menu, but I've done it especially for you.

-Especially for us?

-A proper fry-up, a proper fry-up.

The mushrooms are cooking.

The tomatoes are in Worcester sauce.

The egg's frying now.

You see these?

How they sort of firm up?

Like that.

-I'll just chop that.

-Thank you.

-That bit off.

-Thank you, yeah.

-There you go.

-Let's give my hands a quick rinse.

Just quickly chop that off.

I call that 'a bit caramelised'.

THEY CHUCKLE

-So cook the egg.

-Cook the egg.

So what's the idea with this Worcester sauce,

-does it strengthen the flavour or by reducing...?

-It does.

It's like a little sauce, but it does get very rich.

-It soaks up all that flavour, it gets quite intense.

-Right.

-A nice bit of spiciness.

-It's a very strong flavour, isn't it?

-It is, it is. It's very nice with fried mushrooms as well.

-Yeah.

Or cooking some baby cocktail chipolatas in a glaze, you know.

The eggs are coming together nicely.

Now, we mentioned at the top

about this award-winning breakfast.

Exactly, remind me...what was it exactly that the award was for?

-Best London Breakfast?

-It's in the Good Food Guide.

We got voted Best Breakfast In London.

And we have 110 seats, James,

we're doing over 2,000 covers a week.

-But it's... I did 190 for lunch yesterday.

-It's like yours.

THEY LAUGH

The boys today would do at least

approximately 170 for breakfast,

200 for brunch and about 170 for dinner,

so to say... Where is it all going wrong?

-Busy.

-It is a busy restaurant.

They're fantastic, those tomatoes.

They're good just simply on toast like that?

-Just little smidgen on top.

-Yeah.

-Do you want me to put the bacon on?

-Yes, please, sure.

There you go. A few bits of that over the top.

Like I said, if you don't want fried bread,

-this is just a nice technique.

-It's great, isn't it?

Now, that fried egg, just let it slide on top.

And then, to finish it off...

..we put...

I think I might give it two tattie scones,

cos Jason looks a bit hungry.

OK, there we go.

Remind us what that is again.

You've got a tattie scone with Ayrshire bacon,

roast tomatoes in Worcester,

-field mushrooms and a blue egg.

-A blue egg.

You've got to find a blue egg first before you do it,

but I bet that's made you hungry.

There we go. Right, follow me over.

-This is where you've got to dive in. Look at this.

-Look how you made that.

-There you go. Try it.

-I have to get into that lovely egg. It looks amazing.

-Right.

-Lucy's going, "Don't eat it! Don't eat it(!)"

-Right. Mushroom on there.

-Put some of that on there.

-We do boiled eggs for breakfast with Marmite soldiers as well.

There's a button in the restaurant -

Marmite or no Marmite - for the customers.

-I love the idea of these little tatties. Fantastic.

-That is amazing.

-Am I meant to pass it around?

-What do you think?

-Is it good?

-It is absolutely gorgeous. The sauce is really...

It has that sweet, treacle-like flavour, then that with the mushroom...

Does the egg taste different?

Yes, it is, it's a little richer. It reminds me a little

bit of the bantam eggs that you get because they are always smaller

and richer and I would recommend this to anybody. It's gorgeous.

-I'm coming to your place.

-You need to get a bigger spoonful on this show.

-There you go. Dive in. That's incredible.

-Gorgeous.

It's a nice dish.

-Exactly, but it's good quality fresh local ingredients.

-Exactly.

-What we're good at. Exactly.

-Very good. What do you think?

-The juice?

-Worcester sauce.

-It's kind of like a chef's breakfast that.

-Exactly.

Like I said, you can make them and have them ready for the next day.

Lucy's saying it was worth the trip.

What a great way to start the day.

Coming up I'll be making a shortbread sable with raspberries

and cream for the multi-talented Matt Lucas, but first

Rick Stein tastes Lancashire's finest export - that's Nigel Haworth's lamb hotpot.

I'm on my way to Lancashire and you've probably guessed why.

Because on a culinary trip such as mine

where I'm really looking for good regional flavours

and produce, I've been eagerly anticipating exploring the steamy

depths of the county's most famous dish.

So I rang up a friend of mine, Nigel Haworth at Northcote Manor,

who's fiercely passionate about anything that comes from Lancashire,

and said, "Please can you make me the ultimate hotpot?"

Which I'm pleased to say he did.

-I've been cooking this for four hours now.

-It's a lovely pot.

Is that a traditional pot?

It is. I'm told every household had

-one of these in Lancashire.

-It smells...

-It smells wonderful.

I don't think there's any dish that's more appetising than this.

There isn't. And that long slow cooking is the thing that makes it so special.

-What lamb cuts are in there?

-Basically what we used to call the cheap cuts.

Under shoulder, looking at neck, and shin. Shin's really important to

get that gelatinous feel to your hotpot.

A thing that I like about it is it doesn't taste fatty.

Quite often with the hotpot it's almost overpoweringly rich with fat.

First of all I'm using best end chops,

but I'm going to trim the whole end off because the whole

thing about hotpot is not to get too much fat in there otherwise it's

just a bit overpowering. OK, so there you go. Knocking that off.

You've got a neat little chop like that which will look really

good in the finished stew.

There's my best end chops done, but one thing I picked up from Nigel.

It's a really good idea to use some lamb shank as well, because when

that cooks over a long period it makes the stew nice and gelatinous.

I'm just going to slice some lamb shank and put that in as well.

Also I've got some kidneys.

Some recipes do have lamb's kidneys, some don't.

I like a few kidneys in there.

I cut them in half and just remove the sinewy bets from the middle.

I'm just hand slicing these potatoes.

You can use a mandolin, but actually if you do them

by hand they always end up a bit thicker and you need

a slightly chunkier slice otherwise they breakdown in the cooking.

There we go.

To make up the hotpot you brush the bottom of the pan with some

melted butter to stop the potatoes from sticking.

Begin with potatoes, and build up the stew in layers.

Next onions and then the meat.

Half chops and half shin. And some of the kidneys. Now thyme.

I think it goes particularly well with lamb.

A good quantity of salt and freshly ground black pepper.

You often find other ingredients in a hotpot. I've added kidneys.

But sometimes they put in black pudding, mushrooms,

and even oysters, when they were particularly cheap.

It's important to season every layer.

And finally just some chicken stock but you can use water.

There will be so much flavour in the stew anyway.

Top with a neat layer of potatoes

because you want it to look pretty when it comes out of the oven

all brown and crackling.

Just press those down a little bit.

Just a little bit of melted butter on the top.

This Lancashire hotpot came from a time when nobody had ovens

and everybody took their individual pots to the local baker who

put it in the baker's oven after he'd done his bread.

When you came back presumably from a shift at the mill there was

your pot bubbling and hot.

Hence hotpot.

I'm putting it in the oven for about two hours, but it's even better

if you can leave it for about six to eight, on a gentle heat.

I took the lid off for the last 20 minutes.

I can't think why regional stews like this are not more available

everywhere. Think of the similar dish, scouse, from Liverpool, or Irish stew,

or Welsh cawl for that matter.

All of them so good that if they were in France

they would be famous regional specialities like bouillabaisse

in Marseille, coq au vin in Burgundy, in the or cassoulet in the Languedoc.

To finish off, some pickled red cabbage

which adds such a sharp piquancy to the dish.

One of the oldest dishes in the land is black pudding.

Here in Waterford they make a champion one.

As you know, it's made with blood and cereal.

In this case it's oatmeal and pearl barley is added.

And that's been puffed up

because it's been soaking away in some hot water.

Mixed herbs are put in like parsley, sage, thyme and particularly pennyroyal,

and fresh blood from the local abattoir.

-Beautiful fresh blood.

-It's pure blood.

-Yes.

One you get over the idea of the blood

there is nothing awful goes in a black pudding.

The next thing to go in is pork back fat.

To me it's the quality of this that really distinguishes

great puddings from mediocre ones.

Andrew Holt is a champion black pudding maker.

And a knight of the boudin noir in France.

They promise to uphold the tradition

and to promote black puddings as much as they can.

When you become a knight you have to swear

an allegiance to the black pudding.

Quite a strange affair, really. So I'm Sir Black Pudding!

Like all sausages it has to have a first-class skin.

In this case it's ox intestine.

Andrew wraps them up into little hoops

and then simmers them for about half an hour.

When they're cooked they don't look particularly appetising.

In fact, anything but, but they smell wonderful.

And when they're hung up to dry they take on

that characteristically black colour.

-Can I try a bit?

-Certainly.

-Good isn't it?

-Absolutely beautiful straight from the boiler.

That's really nice.

Excuse me.

It would be really nice with some mustard.

I'll tell you what I'd like with it - have you had those posh spuds called dauphinoise?

Dauphinoise potatoes, like layers of potatoes?

No, I'm from Lancashire!

LAUGHTER

Black pudding is commonly eaten with bacon and eggs for breakfast.

I also like it simply done sauteed with some Cox's orange pippins.

You fry the apples in a pan with a little bit of unsalted butter, then

add the sliced black pudding.

They don't take more than a few seconds to fry on each side.

Then add some pepper and a pinch of salt. And turn out onto a warm plate.

Now I deglaze the pan with a bit of cider

and I let it bubble down, adding some more unsalted butter as it does.

Then I pour the juices over everything on the plate.

You know, it really is irresistible.

We've mentioned it on the show - they make some really good

black pudding near me in Hampshire too.

We've had a request for a masterclass in biscuit making from Carly in Northamptonshire.

So I thought I'd show you one of my favourite biscuits

and I know you like them as well, which is a little shortbread.

The idea of this is we take these ingredients here.

Some people use rice flour, some people use almonds.

I put a little bit of ground almonds in.

Simply take the almonds, you put the icing sugar,

you put cornflour,

so it's very different to a standard sort of short pastry.

Plain flour, and then we just add butter.

And this is the reason why it is so short, ie the shortbread,

is that you don't add any water,

it's just the amount of butter to flour in the recipe.

Normally, pastry is much different.

There's a less amount of butter per flour which makes it more pliable,

more manageable to work with.

The most important thing with biscuits, I always think,

and I learned this from my grandmother,

was literally, always make it by hand.

If you make it in a machine, it toughens up the flour.

If you make it by hand you can actually get the whole biscuits

almost together in about a minute or two

by just rubbing this butter together in between your fingers.

And it will create this crumb and it will go from white

to sort of cream very quickly if you just keep going.

So, be patient with it, don't allow the butter to be too warm.

The temptation is you warm it up too much and it melts.

You're not going to get the same sort of texture.

You want the butter to all mix in to the biscuits.

You rub them together with your fingers. Really get that butter in.

The colour actually starts to change, I can see it changing.

Also, the texture changes.

At this stage, if we're making any shortcrust, which is

a mixture of lard and butter of course, we would then add a

touch of water to bring it together, but this - we won't need any of that.

The idea of shortbread is the less you work with it, the better.

Always, always, wherever possible - by hand,

and bring it all together.

-You can see the colour changing there?

-Yes.

We just bring it all together.

-Like that.

-I can confirm the change of colour.

You do bake a bit, though?

I did a bit of baking last weekend but it was sort of premixed.

Premixed?!

All the mixture was already made but we still had to put eggs

and I think it was flour.

-So, you do your biscuits and bits and pieces.

-They were wonderful.

I'm surprised you get time, anyway.

Congratulations, first of all, on your new series.

-Thank you very much.

-It's doing very well. A six-part series?

A six-part with a compilation episode at the end.

So the first episode was out on a Tuesday

and repeated last night, on Friday.

That was with that great German comic.

Yes, he was strange, wasn't he? But brilliant.

Where does he suddenly pop up from?

That's Henning Wehn and he...

The Matt Lucas Awards began on radio a few years ago and so it gave us

a great chance to have people on the show that were maybe of a lower

profile because you don't have the pressure on radio to have

big high-profile acts. I just thought he was amazing.

But one that does the circuits...

Yes, Henning Wehn -

he considers himself the German ambassador of comedy.

He was on the first episode and then we have another episode

on Tuesday night at 10.35pm on BBC One, the Matt Lucas Awards.

That has got Richard Madeley, Sue Perkins,

and another comedian I'm a big fan of, Marc Wootton.

-And also, not forgetting, of course, your own mother.

-And my mam!

-Your mum?

-Yes.

-What's that like working with your mum?

It's very nice, yes.

I'm just glad I haven't got my mum here watching me do this!

-Is she very critical?

-Not critical. But more critical of what you wear.

Oh, really. You could have put a tie on. Is that a conscious effort?

No, it's just I shouldn't be cooking in a jacket

when I'm doing this, that's normally the complaint.

-Moving onto these biscuits.

-Yes, change the subject!

Exactly. As little amount of flour as possible, like that.

Carefully, carefully,

and then all we do is grab the cutters and cut these out.

Very nice.

When you do this, though, the quick tip is to take a knife,

and go underneath the pastry before you cut them out,

otherwise if it does shrink, you'll end up with

rugby ball-looking biscuits.

James, I'm a little disappointed it's not heart-shaped for me.

-A heart-shaped cookie cutter would have been nice.

-Is that all right?

-Yes. Thank you.

-Is that all right like that?

And we lift these off and pop them in the fridge before we bake...

-It's more like Pac-Man, I think, than anything else!

-Yes.

Pop them in the fridge and bake them gently for about ten minutes.

I'm going to make this little mixture here.

It's a mixture of cream and custard to fill in these

little biscuits that I'm going to make for you now.

When you first started off, acting was your first love.

-That's right, yes.

-You went to drama college. Was that in Bristol?

-No, what I did was, I was in a thing called the National Youth Music Theatre...

-Right.

..when I was 13.

Actually, I'm hosting a benefit for them next Sunday

at the Vaudeville Theatre.

And then the National Youth Theatre when I was 16 and that's where

I met David Walliams.

Then I went to university to do drama

but I never actually went to drama school.

Did you always want to do comedy or was that part of the acting thing?

Yeah, I wanted to be a serious actor

but I decided to do a bit of stand-up comedy in my year out

between A-levels and university and then got kind of swallowed by that.

I never finished my degree because in my second year at university,

I think I was 21, I started being in Shooting Stars.

Then I kind of went off to be in TV shows.

And from that, of course, you met David and then...

David I've known since I was 16 and we were huge fans of Vic and Bob

and we sort of bonded over that and a love of comedy.

Around the same time I started working with Vic and Bob

I started doing these small,

live comedy shows at the Edinburgh Festival with David Walliams.

And did that include the characters of Little Britain?

A few of the characters from Little Britain started out in those

live shows, but we moved from there.

We did some stuff on cable TV,

what was Paramount before it was the Comedy Channel.

UK Play...

-UK Play.

-..before Dave came along.

And then Little Britain, which started on Radio 4,

and my new show started on Radio 2.

You know, I like starting things on radio.

Is that because you see it as a testing ground?

Yes, I think radio is a really intimate medium and I would never say

the audience are less demanding, they are actually probably more demanding

because they sort of have a personal relationship with the channel.

So, in a way, there's a real...

I think it's more challenging to get it right on radio.

I think if you get it right on radio it gives you more confidence

-when you move into TV.

-It certainly does.

You're one of the few comedians who can mix and match. Not only...

It's varied, your career, because you've got the singing, of course -

-we saw you in Les Mis, the 25th anniversary.

-I was, yes.

You managed to do that and the serious acting as well,

and comedy roles as well, but you still don't lose touch with that.

-You always wanted to be an actor.

-Last year was an interesting year.

I was in Les Miserables in London for three months.

I did my first lead role in a film in America,

and I did an American accent.

That was with Billy Crystal and James Caan,

and that's going to be out at some point soon.

I'll come back on for some more cake when that comes out!

We saw you with Johnny Depp, didn't we?

That's right, in Alice in Wonderland.

And then I did the Matt Lucas Awards and that was last year.

-That was three really different things.

-So what's next for you, then?

OK, the next two things I'm doing -

On Monday, I go to Glasgow -

Please don't rob my house in London by the way! -

-..to direct a pop video for the Proclaimers.

-Really?

I'm a massive fan, yes.

And then, I'm going to Serbia the week after that to be in a film

with Jessica Lange

who I had a massive crush on when she was in Tootsie

when I was about eight.

Probably the last time I had a crush on a woman.

I think she is about the most beautiful woman ever to walk the Earth.

-Apart from my mum!

-Apart from your mum, of course!

-Whoa, whoa, fire in the studio!

-I'm just going to finish this off.

-There we go, that's all it takes.

-OK.

A little bit of that. Not on fire like I've just done there.

And in all we do now is we just take a few...

-To cover up the burns.

-No, that's not the burnt bits, trust me.

-OK.

-And then we take a little bit of mint and then finally...

-Garlic.

Garlic, yes. You can do this in your kitchen, see!

This is just plain sugar, plain caramelised sugar.

Take a rolling pin.

I've been doing this all week at the Good Food Show at Bluewater,

so this should work. I've got to do it again on Sunday.

Whoa!

You can do this all over your kitchen, Matt, you see.

Like that.

-It's home-made candy floss.

-Wow. I could use that for hair.

THEY LAUGH

Here you go.

I think that deserves a round of applause.

There you go, that's what you're going to get.

-Dive in, tell us what you think.

-I certainly will.

It's taken me 5 minutes to make it and 15 minutes to clean the floor.

Yes. Obviously, eating it means I'm going to ruin it.

Do you ever feel sad when...

-Oh, just get into it.

-Oh, right, OK. Here we go.

-Dive in.

And this is basically just a puree of raspberries,

which I know you like.

-Raspberries, strawberries, a bit of shortbread.

-Hmm.

The secret is make it by hand, it makes it lovely and short.

-It's very nice. Why is it called shortbread?

-Because it is short.

What do you mean? You mean not tall?

No, short - as in the butter to flour makes it short

-which makes it brittle.

-Oh!

-There you go, I'm on it.

That spun sugar never lets me down

and if you'd like to try your hand at that recipe or

any of the recipes from today's show just click onto our website

which is bbc.co.uk/recipes.

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

of the great recipes from the Saturday Kitchen back catalogue.

Some ingredients have such a short season that you've got to make

the most of them and wild garlic is only around for just a few months

so when Bryn Williams showed us how to make wild garlic pesto,

we were all inspired.

-Is this on the menu as well?

-This will be coming on in a couple of weeks.

So, it's loin of lamb, fresh peas, with some bacon and mint in it.

-We're doing a wild garlic pesto.

-Yes.

-Wild garlic now is absolutely everywhere.

This is what wild garlic looks like.

-Yeah.

-You'll notice it if you're out in the countryside driving

and you smell that smell of garlic.

Once you see it, you'll never see one plant, you'll see loads of it.

We keep a few small ones.

You'll also see lots of chefs running around trying to get

some of it as well. Foraging for it.

-If you find it, don't tell anybody.

-Exactly!

-Keep it a secret.

You want that as a little, simple pesto

so were going to put the wild garlic in here.

We're going to add a little bit of spinach as well. If you do the pesto all wild garlic, it's quite strong

so we balance it out with spinach.

The season is quite short for this.

It's got a little white flour on it, but you can keep it

-and use it for butter. Freeze it down, something like that.

-Yes.

Finish it off on the dish. In the pesto, were putting the same as we do with basil pesto.

There's pine nuts in it, and there's Parmesan in there as well.

So, exactly the same way you would make a basil pesto

but just replace the basil with wild garlic.

And a little bit of spinach just to balance out the flavour.

-What were going to do to start off - a loin of lamb.

-Yeah.

Obviously, Welsh, I can't do anything else, can I?

Otherwise I'd be shot if I went home.

-OK.

-The part of this...

-This is equivalent to the sirloin on beef...

-Yes.

..where you get the loin of pork.

You've got the chops and then you go to the loin.

When the bone stops for the chops, it goes into the loin.

It's called a cannon as well,

so if you go to the butcher, it's called a cannon.

-Not a cheap cut of meat.

-No.

But literally, you can cook it like a steak.

Like a steak - nice and pink. I like to keep it more medium, lamb.

Medium rare, you don't get the best flavour out of it.

So we go a little bit more medium on this one.

So the lamb's cooking away and we're just going to cut this bacon.

Then we do a quick stew, a ragu, whatever you want to call it.

Fresh peas, smoky bacon, gem lettuce in there as well, and some mint.

So we talked about the seasons and particularly with Sean's dish.

You're using the garlic and everything else,

it's such a great time for great food in the UK now.

I think spring...

I think spring's got to be the best place...

Britain's got to be the best place on earth in spring.

-Yes.

-The menu writes itself. You've got broad beans, peas, asparagus -

all come into season. This is what we want.

I think Britain has one of the best larders the world has to offer.

We just need to learn to appreciate it a lot more.

Yes, and use it while it's in season.

This is a great way of keeping wild garlic.

We have so much of it when it comes into season and then people

tend to forget what else they can do with it. They're quite one-dimensional.

The pesto, you can make it, and keep it fresh

so it will stay in the fridge for anything up to a month or so.

If you put olive oil on top, it won't oxidise.

It's a good way of using it, and you can bring it out towards the end of the season.

You know, it's nice and fresh, a load of flavours in there.

OK, so we've got the bacon in the pan.

-I take it my job is peas now, is it?

-Yes, please. Shell the peas.

-It's a great job.

-That's the best job.

-Absolutely.

So we've got the bacon in there.

I'm not going to add any salt on this one because smoked bacon can be quite salty.

I like this job because it's one pod for you and one pod for me.

I know.

What's great with the pods though is when you pod the peas, at home, what you can do is,

if you keep the skin of the shells, make a stock from it.

Instead of making chicken stock or vegetable stock you just boil water

with the pods inside and you've got a fantastic pea stock.

A great way of utilising all those lovely favours that we have.

-And there's no waste at all.

-It would make a great pea soup, that.

In a saucepan, cover it with water, a few star anise, some cinnamon in there.

You don't need to cook it for any more than a couple of minutes.

No, bring it to the boil, then take it off.

Is that pine nuts, you just put in the pesto?

Pine nuts go in there, yeah.

A little bit of Parmesan cheese in there, as well.

The spinach, I take it, is for the colour?

The spinach is more to balance out the wild garlic,

because wild garlic can be quite strong, quite potent, so that's

there just to sort of help with not having the wild garlic too strong.

So, the bacon's crisping up.

Of course, at the same time all this seasonal food comes out,

the old food festivals keep popping up.

You're doing one of the biggest ones.

Yeah, we're just...

Pembrokeshire Fish Festival has just been voted

the best food festival in Britain,

and I'm down there this summer doing...

Diving for my own lunch, so we're going to go deep sea diving,

catch scallops, crab, hopefully,

so whatever we catch we're going to cook in a demonstration.

You can see why it's the best in the country.

They get the chefs to dive for ingredients then they cook with it.

I just think it highlights what we've got around the shores of Wales,

because we have some of the best fish.

For some reason it all goes...

Is Tom Kerridge going? I've got to see him in a diving suit!

HE LAUGHS

I don't know if he's going, it would be good fun if he was, though.

But yeah, all the fish around Wales just goes to the continent,

so we need to try and highlight what we've got and keep it,

not just in Wales, but in Britain.

I just think a lot of people don't realise that Wales

has this amazing fish that all just goes abroad,

so I'd like to see more Welsh fish staying in Britain.

I think that's in general, isn't it, really?

Particularly, you talk about Scotland quite a lot with

the old langoustines and the amount that is sold abroad, it's a shame.

It's frightening, isn't it, really?

So, we've got the bacon, onions, a little bit of stock.

Again, you could use pea stock, if you had it.

This is going to be the sauce.

There's no real sauce for this, cos the pesto's nice and wet,

and we've got the flavours in here.

So, that's in there.

Add the peas next.

-I'm coming.

-Come on, chef.

-He's eaten them all.

He's eaten them all, one for the bowl...

I've got peas stuck in my teeth.

-These are very good peas, by the way.

-Are they good?

You've eaten enough.

We have the bacon in, nice bit of colour on there,

add the onions, make sure they're nicely softened

and literally cook the peas.

This only takes as long as the peas take to cook.

They'll take a minute at most. Keep all the natural sweetness in there.

You want a few of these leaves, don't you?

You could eat the flowers, as well, if you wanted to, but..

We've got white flowers on these ones, as well, but the flowers

are quite pungent, so be careful if you are going to cook with these.

It's obvious what they look like, the little white flower on them,

it's got these long sort of...

There's the little top of the flower.

There are the leaves.

The white flower literally comes out to about that sort of size,

and after it flowers you've got about three weeks left?

Three weeks. I think in season it's about four or five weeks maximum,

but you'll smell it before you see it.

You will smell wild garlic before you even see it.

In the pan now we have bacon, onions, peas are cooked,

in with the gem lettuce and the fresh mint.

-Are we finished with all this?

-Yeah, we're finished with all that now.

-One more.

-Finish it off with a little bit of butter.

-Are you eating the peas?

-These are lovely!

And we're ready to plate up.

So, this is a very simple dish.

Because everything is in season,

we want to try and keep all the flavours fresh, vibrant...

..and that is it.

We'll turn the heat off,

and the gem lettuce takes no time to cook, whatsoever.

The lamb has taken what, seven, eight minutes to cook?

Then time to rest, it's important we try and rest the meat.

We just add a bit of wild garlic whole,

and we'll serve that on the lamb, as well.

Then we'll go for - this is the cheffy bit.

Not really a cheffy bit, but we're going to put a bit of pesto...

You see it concentrating on...

Because it's quite strong, just put a little bit on the plate,

and as you eat the dish you have a little bit of pesto

every time you eat it. So, we'll add...

..some of the bacon and peas, just scattered on the pesto.

This would be a sort of French garnish, I suppose?

It's quite a French little garnish, obviously...

-With the peas and lettuce.

-..with my classic French training.

And then we finish off with a nice loin of Welsh lamb, sliced.

Nice and pink. I prefer it pink, not medium rare.

I think that is perfect.

It's important to leave it to rest.

We've left that to rest for about five minutes, as well.

On the plate.

We're just going to finish off

with a little bit of the wilted wild garlic,

and that is my Welsh loin of lamb, peas and wild garlic.

Don't forget the peas.

It just does look spectacular, so simple.

I think simplicity with seasonal ingredients, you can't go wrong.

-Dive into that, tell us what you think of that.

-That looks great.

You see, if I'd gone and got wild garlic,

I'd have dug the plant up and started chopping up the bulb.

I never realised...

It's totally opposite the garlic you normally eat.

That's mainly, the wild garlic, most of the good stuff is

from the Isle of Wight, really, if you were looking for that.

That's also got its own little microclimate over there,

very famous for garlic.

-In Jersey we have heaps of it.

-Yeah?

-Oh, yeah.

I think we've got to use the countryside to our advantage.

Wild garlic in season, use it, make soups, freeze it, pesto,

it's a great way of preserving it, I think.

-Excellent. Really delicious.

-There you go.

Sorry, Bryn, but you'd have had more peas to serve

if I hadn't eaten them all.

Now it's time to revisit when those fabulous two fat ladies

went to Ireland to cook for a group of Benedictine nuns.

SONG: "Climb Every Mountain"

# A dream that will need

# All the love you can give

# Every day of your life

# For as long as you live... #

Puddles, puddles.

-Hello, sister.

-Hello! You seem to be lost.

Only a little bit.

We're looking for the Abbey, which you doubtless belong to.

-I do indeed, but you're a little bit off course.

-Ah.

-You've come to the Abbey farm.

-Oh, I see!

Now, to get to the Abbey, you want to go back to the main road.

-Oh, good.

-On the left.

-Good, good, good.

-A fine lot of cows you've got.

-They're not too bad.

They're amazing, they're all different colours.

Well, I sort of experimented a bit with the breeding,

and that very coloured one, I had a favourite Charolais bull,

and a cow I was kind of fond of,

so between them they had a heifer calf.

-Do you have help with your cows?

-Well, I have a man once a week.

How many nuns are there at the Abbey now?

-26.

-Oh, that's not bad, is it?

It's not too bad for these days.

Girls don't want to commit themselves, these days - too materialistic.

Too materialistic. They have to wait a bit?

Have to wait a bit, yes.

I don't think we do, Jennifer, I think we're a bit worldly, really.

I'm a bit too old, I think!

-Well, never too late.

-You never know!

Never too late to mend!

You've got to have been out in the world a bit

to know what you're missing. And two proposals, at least.

-Two proposals?

-Yes.

-And the Lord is the best choice?

-Then you take the best choice.

Otherwise you might get yearnings later on?

Well, you might, yes.

Well, we'd better go on, I think it's going to pour with rain.

ENGINE STARTS

-We'll see you later at the Abbey.

-I hope so.

-Thank you so much.

-Look forward to it.

Good heavens! Look at it, Jennifer!

-Extraordinary.

-Good Lord!

-What a Gothic pile!

-It's a sort of Walter Scott Castle, it's incredible.

-How did it get here?

-Can't wait.

-Let's go and find out.

Ah, there you are!

There you are. How good to see you.

-Good morning to you. Clarissa, isn't it?

-I'm Clarissa, yes.

-And this one must be Jennifer.

-Nice to see you.

Very, very well. It's good to see you.

-What a lovely warm welcome!

-On a cold morning.

It is cold enough, isn't it, you know.

I feel I should kiss your ring.

Good heavens! Now, that's all gone into the past.

Not with me it hasn't!

You're a traditionalist. Never mind.

-Isn't this a marvellous machine?

-Yes, great fellow, isn't he?

Oh, wonderful.

-What an amazing place this is.

-It is rather lovely, isn't it?

We were wanting to give the community lobsters.

-Oh, how very kind of you.

-Treats!

Where would we buy some around here?

Now, you'll have to travel to a little village called Tullycross,

and there you'll find a man called John on one of the little quays.

Sounds very biblical, doesn't it?

Indeed. Casting the nets, indeed!

But, if John is not on the little quay,

go to the nearest pub and you'll find him there!

I'm sure he'll invite you in.

So at this point, Jennifer and Clarissa,

are you ready for the kitchen?

-We'd better have a look at it, hadn't we?

-Very good.

-Case the joint!

-THEY LAUGH

We'll divest ourselves.

Well, must you remove those lovely bonnets?

Well, they get a bit hot inside.

I think the sisters would be very happy to have one each.

If you could leave us that machine, that is!

THEY LAUGH You'd look wonderful!

I'm going to make a raspberry shortcake today.

It's not shortcake like Scotland means shortcake,

it's a sort of mixture between that and rather a scone.

My poor little raspberries have taken rather a bash on the way here.

-I think Clarissa sat on them.

-I didn't!

Well, they're not all they should be

so am going to add some strawberries but I wouldn't normally.

I would only use very beautiful raspberries.

Anyway. What we start with is sifted flour, which is in here.

And I'm going to add almonds, ground almonds.

Pop them in.

Then two good pinches of cinnamon.

-Cinnamon?

-Yeah.

They go into the crumb, you might say.

You know how delicious cinnamon toast and things are?

Guess I'd never thought of it with strawberries, that's all.

It's really with raspberries but it's going to be a mixture today,

-on account of you sat on them.

-I never!

It's those rough, bumpy roads, Jennifer,

and the speed at which you were riding the bike.

-SHE LAUGHS

-Anyway.

It's a pity but there you are.

Now we must put in sugar,

pinch of salt.

Mix it up a bit.

Take the butter and cut it in to begin with

and then we'll have to rub it in, as usual,

until it gets that sort of crummy look.

Now we must add an egg.

Here we are. Get the egg in first and then add a little milk.

Just a little cos you want to make it to the consistency of a scone.

Don't get it too wet or it gets a bit unmanageable.

It's shortbread in Scotland, not shortcake.

Yes, shortbread.

# Two set of young bairns lying in bed

# One turned over to the other and said

# Mamma's going to make some shortening bread

# Mamma's little baby likes shortening, shortening

# Mamma's little baby likes shortening bread. #

That's what we are up to.

Time for hand manipulation, I think.

We want to take, get that into a ball.

I used to come to the west of Ireland a lot as a child

because my father had cousins in Donegal.

I remember being with my grandmother in Tipperary once

and asking the way to the post office.

And the man sort of lent down into the car and said,

"Well, you see as far as you can see?

"Then you go as far as you can see

"and then the post office is just beyond it.

Anyway, we never found the post office.

"And if you see a signpost, pay no attention to it!"

THEY LAUGH

Now, I'm dividing this into equal, more or less equal bits.

And you just put it into the pan, like that,

and then sort of with your knuckles,

press, just press it to fill the pan,

which has been buttered.

-You could use a shillelagh.

-What for?

-For pressing it down with.

# With a shillelagh under me arm and a twinkle in me eye

# I'll be off to Tipperary in the morning. #

-I think knuckles will do.

-Yes.

-Shillelagh is a great big thing.

-I know, but it is such a nice word.

That's all right.

Take the other bit. Do exactly the same thing.

They are so wonderful, all those Irish ballads.

So are the Scottish ones, I love them.

There we are. I think they are more or less all right.

No difficulty there at all.

They need to pop into the oven for about 15 minutes

and you can do your foreign beans!

Broad beans are totally seasonal, so make the most of them when you can.

This is an Egyptian dish which I call broad beans with dill,

largely because its direct translation is oily broad beans.

But don't be put off by that, it's delicious.

And what I've got here is some broad beans

that I've been topping and tailing.

You want to use young broad beans, as young as you can get for this,

because they are cooked whole in their pods

and you don't want a pod much bigger than this.

And all I've done is I've topped and tailed them, and strung them where necessary.

-They are more delicious than any other vegetable, I think.

-Wonderful.

They must be young though, mustn't they? Or they are ruined.

And into this nice, heavy pot, I'm going to put some olive oil.

Quite a lot of olive oil. Remember that they are called oily beans.

And I'm just going to soften in it some chopped onion and garlic.

If you eat the bean pod pureed,

you just boil it up in some salted water

and put it through a mouli or a food processor,

sometimes that repays you better than eating the broad bean

and I'm just going to put the beans into the pan

with the softened onion and garlic.

Add a pinch of sugar, good pinch of sugar.

Add a good grinding of salt and some lemon juice.

Very good, this lemon squeezer, I always think.

I love those little creatures.

The lemon juice will stop the beans discolouring.

There we are.

I'm going to put the lid on

and leave them to cook for about 15 minutes.

Now we'll do the combination of this luscious creature.

By the usual chance, I've got one at the ready.

Now, what I tend to do is turn them upside down

for the spreading bit.

I think it receives

the juices better.

Get a nice little pot of raspberry jam,

you spread this liberally.

Then my poor little raspberries,

I'll put some of them in the middle.

I'll just put those there

and I can put lots of strawberries round.

Rather pretty, the two reds, actually.

Poor little things.

Now, good, big dollops of cream.

I bet Sister Benedict has good cream from those cows.

Now, we get the other one

and put it on top. Press it in.

And now, the rest of the cream.

Quite difficult to handle, this, when you're eating it.

Probably best eaten in the bath.

Squish it down.

And we'll put...

..some raspberries and strawberries on the top.

I wonder where that strange expression, you know,

blowing a raspberry comes from.

I haven't the remotest idea.

-That's when you do that frightfully rude thing and go...

-Ptht!

Yeah, that's right.

Charles Laughton did a wonderful one in Ruggles Of Red Gap.

He was a drunken butler and his boss had given him the sack

and he just went... Ptht!

Babies love it when you do it to them, don't they?

Yes, and they like doing it back.

Right, let's see how these are getting on.

There we are.

Excellent. And then add half the dill, just throw it in.

I'll put the other half in just before the dish is cooked

and toss it through.

Add some water

and you want to let this cook slowly

for about an hour, possibly more,

until the pods are just tender.

And I serve this with pita bread or Arab bread

and good Greek yoghurt on the side,

but what you can do is let it

cool down and stir the yoghurt through it

and then serve it with the bread.

Very good it is, too.

-Lovely mixture.

-Doesn't that look nice?

-Doesn't it?

Fit for Mother Superior, and how.

THEY LAUGH

-Hello.

-Hello.

-Are you John?

No, no. John has gone.

-You'll find him in the pub at the next village.

-Wouldn't you now?

-That's where he is.

-How long has he been gone?

-About ten minutes.

-Have you got any lobsters?

-No, no.

-John is the king.

-He is?

-The lobster king.

-You're just being kind.

Just being kind, cleaning his pots.

-Oh, well, that's jolly nice of you. We'll catch the little rascal.

-OK.

He was meant to be here.

-See you later.

-Yeah, come and join us.

Nice young man.

I bet they get smugglers in these coves.

Must be this one.

-Can't see any others.

-No.

-Hello.

-Hello!

-Good morning.

We're looking for a man recommended by Reverend Mother.

-He's called John and he's going to provide us with lobsters.

-Good.

-I'll just check and see if he's in, OK?

-Yes.

Are you in, John?

LAUGHTER

-This is John.

-How do you do?

-Morning.

-How are you?

-Very well, thank you.

-Did you manage to get us some lobsters?

-Oh, yeah.

-No problem.

-You did? Wonderful!

-Are they in there?

-Oh, yeah.

Look, Jennifer, look.

-Look at him, look at him.

-Isn't he great?

Wonderful. Wonderful colour.

-Do you get many lobsters now?

-Not really.

-Not like it was?

-They're getting scarcer by the year.

-You managed to get ours, though.

-Aye.

-Will I take them?

-Oh, yeah, sure.

-Will you bill me?

No problem at all about that.

LAUGHTER

-Silly question.

-Let's go, Jennifer, or they'll get none.

Thanks very much!

-Bye, now!

-Bye!

-MAN:

-Bye, now!

-Goodbye!

BELL DONGS

Bless us, O Lord, and these Thy gifts which of Thy bounty

we are about to receive, through Christ our Lord.

Amen.

We ask you, Lord, to bless the kind cooks who prepared this

delicious meal for us

and we look forward to sharing the celebration.

This looks good.

A taste of the Levante from a British vegetable garden.

NUNS CHAT

Sister Joan is very, very fond of her lobsters...

-Lobster?

-Yes.

A luscious confection for after confession.

-Lovely.

-This is wonderful.

-Delicious.

The mountains and the wind and the nuns here, it's a bit like...

What was that film? Black Narcissus?

Those could do for the Himalayas.

That's right.

I'm not surprised all those Irish poets kept

going on about the waters lapping at the lake's shore.

It's the only place you can get away from the midges.

Terrible - scratch, scratch, scratch all through the night.

Mother Abbess says she still gets bitten.

Yes, and she said she'd been here 32 years. Good heavens!

I think once could stay here, but I feel so sleepy the whole time.

It's very soporific, isn't it?

In fact, I feel so sleepy, I think I'll stay and take the veil,

and you can go back to England on your own.

Yeah, I think you'd look lovely in that headdress.

JENNIFER LAUGHS

Might end up like those lovely people in the pub.

They were divine but I couldn't understand a word they said.

Well, I sometimes think it's

an absence of teeth, Jennifer,

that doesn't help.

Never mind, it's been great.

-Been lovely, yes.

-We'll come again.

-Oh, I think so, yes.

-Slainte!

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

we've got loads of brilliant cooking from the

Saturday Kitchen recipe book for you instead.

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

Atul Kochhar goes egg to egg with Nathan Outlaw

in the Saturday Kitchen Omelette Challenge.

Mark Jordan visits us from Jersey to pan roast fillet of beef.

He redefines surf and turf by making a delicious lobster ravioli

and serves it all with spring vegetables.

And Natalie Dormer faced her Food Heaven or Food Hell.

Would she get Food Heaven - pork,

and that pan roasted pork fillet with spiced pork patties,

pak choi and chilli jam -

or her dreaded Food Hell - salmon,

with my poached salmon, parsley sauce and leeks?

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

Now, it's always a treat when Kevin Dundon

comes over from Ireland with his unique take on modern cookery.

And the time he cooked sea bass with salmon mousse was no different.

Take a look at this.

So what's the proper grub on the menu today?

This is a little more sophisticated.

But what's great about this, it's sea bass...

Sea bass to me is probably

one of the best fish you can buy.

-It's caught very locally to us...

-It's the king of the sea, really.

It is, really. And we're going to stuff it like a roulade, with salmon mousse.

You're going to make a fantastic pasta

and you'll do a salsa verde over the top.

It's very natural, it's very easy to eat and it's just a real summer dish.

OK. So, first things first, the ingredients.

Firstly, we've got a sea bass, we've got salmon, we've got shallot.

-Do you want me to chop the shallot?

-Yes, please.

Then we've got some breadcrumbs, some cream

and then we've got some sugar,

anchovies, capers,

plenty of parsley,

some mint and I've got some basil.

That's for our dressing at the end.

Sharpness with the white wine vinegar, of course.

So, first we're going to take...

Fillet off the sea bass.

They said this is a bit fancy for you. It is a bit, really.

A mixture of Italian and all that kind of stuff.

Yeah, I just think it was quite a fun dish to do.

And again, it's so fresh.

I love pan frying this and you can

actually just pan fry this and

use the tagliatelle with the salsa verde

which will be superb, as well.

This is kind of like if you're doing a dinner party at home,

why not try just this, little bit different?

And the beauty of this is you can actually make these roulades

earlier on in the day, keep them in your fridge

and then come back later on

and just poach them.

So you've got one fillet off.

We're going to take the skin off that.

Like so.

Do you know an interesting fact about sea bass?

-No, but I'm going to learn.

-There you go.

This is an interesting fact, you can take this away for your pub quiz.

-Sea bass first mature as males. Did you know that?

-No, I didn't.

After one or two spawnings,

they undergo a sex change.

-Really?

-Unbelievable, isn't it?

-There you go.

-Wow. That's multitasking.

-Exactly.

-That is good.

So, anyway, you've got your bass there.

Yeah, we're just going to butterfly...

-So this gets it nice and even.

-Even out.

So you've got some clingfilm there, we're going to put

another sheet of clingfilm over the top.

The pasta is spelt flour and we've got egg yolks and olive oil.

Spelt flour, of course.

So I'm then going to roll this out.

I tell you what's great about making pasta at home is that,

particularly with the kids, they love getting involved.

You have so much fun with them...

I tell you what's great about making pasta.

You get somebody else to do it.

LAUGHTER

No, they love it, it's coming out of the machine

they're grabbing it and whatever. A bit of fun.

So, with our salmon, we're going to

just cube it up, like so.

And then we're going to pop that into there.

Is it a problem with wheat and stuff like that?

Particularly if you're writing a book and stuff.

I've put in alternatives, so I've said you can use white flour

or you can use spelt.

I've indicated where, if people want to use spelt, they can,

but they don't have to.

Does it change the recipe slightly if people just instantly change it?

Does it alter it?

The thing is, there's different types,

there's either whole grain spelt flour or there's white spelt flour.

One is basically like whole grain and white in normal flour.

-One is heavier. That's the heavy one you're using.

-OK.

It's quite nutty. It's a very warm, nutty flavour to it.

But it's not processed within an inch of its life like wheat is

and that's why people like me can eat it.

OK. Right, anyway, we've got

our salmon over there.

What else have you got in there? Remind us.

I've got salmon, basil,

salt and pepper, shallots...

I said basil.

And some salt and pepper. Really simple.

Rolling your pasta. Of course, if you're making this,

do it in stages.

Get it nice and thin.

We're going to spread that

over the sea bass like so.

This is what you said about a dinner party,

cos you can prepare this in advance.

Just going to roll that away from you, OK?

And then you just grab your clingfilm like that

and you keep rolling it away like so.

You get kind of a log shape.