Episode 78

0:00:02 > 0:00:04Good morning. The ovens are full of tasty treats in our kitchen.

0:00:04 > 0:00:06It's time for your weekly serving of Best Bites.

0:00:26 > 0:00:28Welcome to the show.

0:00:28 > 0:00:30We've got some brilliant dishes lined up for you from

0:00:30 > 0:00:32the Saturday Kitchen recipe book today,

0:00:32 > 0:00:35as well as some hungry guests, including Jon Culshaw

0:00:35 > 0:00:36and Celia Imrie.

0:00:36 > 0:00:39One of the finest Indian chefs in the country, Vivek Singh,

0:00:39 > 0:00:42makes not one, but two, Keralan seafood pies.

0:00:42 > 0:00:45He smothers haddock, squid and prawns in coconut milk

0:00:45 > 0:00:48and then a whole host of spices, before topping it all off with

0:00:48 > 0:00:52some puff pastry and serving the pies with a tasty salad.

0:00:52 > 0:00:53Jun Tanaka roasts a baby chicken

0:00:53 > 0:00:55and stuffs it with lemon and parsley butter.

0:00:55 > 0:00:58He serves it with a fricassee of morels, broad beans,

0:00:58 > 0:01:01peas and home-made spaetzle.

0:01:01 > 0:01:04Mark Sargeant creates the perfect Sunday lunch for spring,

0:01:04 > 0:01:05pan-fried lamb cutlets.

0:01:05 > 0:01:08He makes his version of a true classic by serving the lamb

0:01:08 > 0:01:12with crushed marjoram peas and a tomato and olive dressing.

0:01:12 > 0:01:16And the hugely talented Celia Imrie faced her Food Heaven or Food Hell.

0:01:16 > 0:01:19Would she get her Heaven, lemon with my indulgent lemon curd meringue

0:01:19 > 0:01:23cake and home-made lemon curd, or would it be the dreaded Food Hell?

0:01:23 > 0:01:26Marzipan with a traditional Battenberg cake, made with

0:01:26 > 0:01:28home-made marzipan.

0:01:28 > 0:01:30You can find out what she gets at the end of the show.

0:01:30 > 0:01:34But first, Mexican marvel Fernando Stovell shares his take

0:01:34 > 0:01:35on a retro classic.

0:01:35 > 0:01:38Stand by for a fiery prawn cocktail

0:01:38 > 0:01:42and I must apologise in advance for my useless Mexican accent.

0:01:42 > 0:01:46- So this is like a Mexican prawn cocktail?- It is indeed.

0:01:46 > 0:01:48It is very, very similar to the British version,

0:01:48 > 0:01:49but obviously the British version has...

0:01:49 > 0:01:53- And the name is?- Vuelve a la vida. Can you say it?- No.

0:01:53 > 0:01:54It's like bl-eu-eu-eur.

0:01:54 > 0:01:57I can probably explain. We're doing two different things.

0:01:57 > 0:01:59- Was I close?- Vuelve.- Bule...- No, no.

0:01:59 > 0:02:03- Vu vu...- Boo boo.- Vu-elve. - Just get on and do the prawns!

0:02:03 > 0:02:05LAUGHTER

0:02:05 > 0:02:06- Right, next?- There's two versions.

0:02:06 > 0:02:08We have to peel these prawns, if you don't mind.

0:02:08 > 0:02:11He's going to do that. We've got these Atlantic prawns.

0:02:11 > 0:02:14- These are what we used to serve in a pint glass.- That's correct.

0:02:14 > 0:02:17They're already cooked. They're very nice and sweet.

0:02:17 > 0:02:20The other prawns, we are chargrilling them. The tiger prawns.

0:02:20 > 0:02:22What I'm going to do in six minutes, if you don't mind,

0:02:22 > 0:02:25- six or seven minutes, can you peel them for me?- I'll peel those as well.

0:02:25 > 0:02:27I'm probably going to get bored of this.

0:02:27 > 0:02:30Now, I would get you to run through the ingredients at this stage,

0:02:30 > 0:02:34but that would probably take six minutes. What have we got here?

0:02:34 > 0:02:36It's two different things we're doing,

0:02:36 > 0:02:38one salad and the other thing we're doing is a prawn cocktail.

0:02:38 > 0:02:39You're doing the prawns.

0:02:39 > 0:02:43Towards the end, I'll prepare the salad and I'll explain that.

0:02:43 > 0:02:45What I'm doing right now, I'm choosing for the salad, which is

0:02:45 > 0:02:48nice and refreshing that complements the actual prawn cocktail.

0:02:48 > 0:02:52I'm going to use a mandolin.

0:02:52 > 0:02:55Good advice is with radishes, they're very, very...

0:02:55 > 0:02:58When you actually have them fresh and you slice them

0:02:58 > 0:03:01and put them in iced water, they stay really nice and crispy.

0:03:01 > 0:03:03They're even better if you grow them yourself.

0:03:03 > 0:03:05Aren't they, Katherine?

0:03:05 > 0:03:06- Absolutely.- There, you see, full of water.

0:03:06 > 0:03:08They're fantastic, full of pepper as well.

0:03:08 > 0:03:11- But there are two different types of radishes.- That's correct.

0:03:11 > 0:03:14- One of them is breakfast radish. - Which is that one, the long one.

0:03:14 > 0:03:16The long one, that's correct, and this one, I think

0:03:16 > 0:03:18they call it British radish, if that's correct?

0:03:18 > 0:03:22- Yeah. You've lost me on that one. - I don't know.- I'm not really sure.

0:03:22 > 0:03:23We'll claim it.

0:03:23 > 0:03:26- We'll claim that one then. - The Olympic radish, it should be.

0:03:26 > 0:03:29We claimed the prawn cocktail, look what he's done with it!

0:03:29 > 0:03:30LAUGHTER

0:03:30 > 0:03:36- Right.- So this is the part for the salad.

0:03:36 > 0:03:39Right. OK.

0:03:39 > 0:03:42- Chargrilled prawns.- That's correct. - These are a great barbecue.

0:03:42 > 0:03:45Three minutes on each side on the prawns.

0:03:45 > 0:03:48You get the baby gems, not a lot,

0:03:48 > 0:03:51just half of one for one of the salads, that would be great.

0:03:51 > 0:03:53Let me just pick and choose.

0:03:53 > 0:03:57And if you don't mind, after you've finished with those prawns...

0:03:57 > 0:03:59- Segment an orange. - That's correct, yes.

0:03:59 > 0:04:02So for the salad, you need... For the salad and actually

0:04:02 > 0:04:07for the dressing, you need a little bit of the natural oil of the orange.

0:04:07 > 0:04:09Yes. Do you know what, I'm going to pass these on to Mark,

0:04:09 > 0:04:12- because I'm getting bored with that. - You say things, get away with that.

0:04:12 > 0:04:14It's because you're peeling the prawns.

0:04:14 > 0:04:18- You need the natural oil of the lime.- What's this one for?

0:04:18 > 0:04:22- This is for the prawn cocktail. - The prawn cocktail, all right. OK.

0:04:22 > 0:04:24So you're using orange zest for that, yeah?

0:04:24 > 0:04:27Orange zest and lime zest, both of them are really good together.

0:04:27 > 0:04:29It seems to me you put no oil, nothing on the prawns there?

0:04:29 > 0:04:30No, no, no.

0:04:30 > 0:04:34I don't think it's necessary because you've got the oil on the rest.

0:04:34 > 0:04:40Just a little bit of lime juice, a little bit of lime juice on the...

0:04:40 > 0:04:43I suppose in Mexico you use the barbecue all the time, don't you?

0:04:43 > 0:04:45We do indeed.

0:04:45 > 0:04:51This beautiful way of cooking, which is barbacoa, which is like a

0:04:51 > 0:04:57barbecue really and you can actually cook them on the pit, on the ground.

0:04:57 > 0:04:59It's a very nice way of...

0:04:59 > 0:05:03- Have you had a British barbecue yet? - I have indeed.

0:05:03 > 0:05:05I actually married a New Zealand lady

0:05:05 > 0:05:08and New Zealand barbecues are absolutely amazing.

0:05:08 > 0:05:10Yeah, but that's New Zealand barbecues.

0:05:10 > 0:05:13- Have you had a British one yet? - I have indeed.

0:05:13 > 0:05:14- I have indeed. - Everything is that colour.

0:05:14 > 0:05:15LAUGHTER

0:05:17 > 0:05:22- It's amazing how they manage that. - Prawns are getting a bit overcooked.

0:05:22 > 0:05:24What I'm going to do right now,

0:05:24 > 0:05:26this is for the dressing as well for the salad,

0:05:26 > 0:05:28just char a little bit the onion,

0:05:28 > 0:05:32just to get a bit of charred flavour into it.

0:05:32 > 0:05:33OK, I've got my segments here.

0:05:33 > 0:05:36You want me to do the old avocado as well.

0:05:36 > 0:05:39So what ingredient, if you were looking at Mexican food, what

0:05:39 > 0:05:42particular ingredient would you go out and buy, you know what I mean?

0:05:42 > 0:05:43Er.

0:05:43 > 0:05:45If you wanted to do authentic Mexican food.

0:05:45 > 0:05:47This chipotle chilli, you're using.

0:05:47 > 0:05:49The most important thing I think it would be the

0:05:49 > 0:05:52substitute of bread, which is obviously tortilla.

0:05:52 > 0:05:54That's one of the most important things.

0:05:54 > 0:05:57Apart from that, obviously, it varies.

0:05:57 > 0:06:01Chillies are very, very important, coriander. It's a must.

0:06:01 > 0:06:04Yeah.

0:06:04 > 0:06:09Those are primarily the ingredients you usually use for Mexican food.

0:06:09 > 0:06:11Thank you very much, chef. Thank you.

0:06:11 > 0:06:13James, while you're cutting up the avocado,

0:06:13 > 0:06:18how do you tell if it's a good avocado?

0:06:18 > 0:06:20I've actually got good advice.

0:06:20 > 0:06:24For example, you're just about to hit someone and you've more or less

0:06:24 > 0:06:28taut your fist, more or less that sort of bouncy texture you've

0:06:28 > 0:06:32got in your hand should be exactly the same texture.

0:06:32 > 0:06:35- If you want to speed it up, you can wrap it in newspaper.- Really?

0:06:35 > 0:06:38Put it somewhere warm and it'll speed up the ripening process.

0:06:38 > 0:06:41- Or you can put it next to a banana. - With a banana?

0:06:42 > 0:06:44It's all coming out now, you see.

0:06:44 > 0:06:47I'm learning. It's great, great.

0:06:47 > 0:06:50Right, explain to us about chipotle chilli.

0:06:50 > 0:06:53Chipotle, it's part of the jalapeno family and basically

0:06:53 > 0:06:56it usually tends to change colour to red

0:06:56 > 0:06:59and that's supposed to be the end of the crop.

0:06:59 > 0:07:00- Is it smoked?- It's smoked.

0:07:00 > 0:07:02Always it's smoked. Always.

0:07:02 > 0:07:05And personally, it's my favourite chilli.

0:07:05 > 0:07:07Obviously, you get so many different varieties.

0:07:07 > 0:07:09Could be quite hot.

0:07:09 > 0:07:13Isn't it hotter than sort of bird's eye chillies?

0:07:13 > 0:07:18It's just got a more peculiar, more of a harsh sort of...

0:07:18 > 0:07:22It's hot. It is hot.

0:07:22 > 0:07:24Do you guys like hot?

0:07:24 > 0:07:26Yeah, yeah.

0:07:26 > 0:07:28Right, now, your radishes are in the water.

0:07:28 > 0:07:31What's next? Peel these.

0:07:31 > 0:07:32Peel those.

0:07:32 > 0:07:34Peel these ones.

0:07:34 > 0:07:38- Peel these. - Here's how it's going.

0:07:38 > 0:07:39They're too hot.

0:07:39 > 0:07:41Can I suck the heads or not?

0:07:41 > 0:07:44Just peel those. Right, now.

0:07:44 > 0:07:47I'm going to be finishing this guy first.

0:07:47 > 0:07:49Just three teaspoons.

0:07:49 > 0:07:51What have we got in here?

0:07:51 > 0:07:56A little bit of garlic and a bit of the natural oils like the lemon.

0:07:56 > 0:07:57And the orange.

0:07:57 > 0:07:59If you don't mind pounding that.

0:07:59 > 0:08:00A little bit of olive oil

0:08:00 > 0:08:02and I think...

0:08:02 > 0:08:06Now this is a special thing, this thing.

0:08:06 > 0:08:07We call it molcajete,

0:08:07 > 0:08:10I use it all the time. I take it everywhere.

0:08:10 > 0:08:14- It's very, very good. - It's a lava stone.

0:08:14 > 0:08:15It's the old version of the

0:08:15 > 0:08:18liquidiser of the Aztecs.

0:08:18 > 0:08:21Because obviously they didn't have electricity in those days.

0:08:21 > 0:08:23That's what they used to use.

0:08:23 > 0:08:26I just got prawn juice all over my shirt.

0:08:26 > 0:08:29LAUGHTER

0:08:29 > 0:08:32Stop moaning. I'll put a bit of olive oil in there.

0:08:32 > 0:08:34So we've got the onion, the lime, the orange,

0:08:34 > 0:08:37the bit of garlic, that's gone in there as well.

0:08:37 > 0:08:41- A little bit of the chipotle paste. - Chipotle paste.

0:08:41 > 0:08:45- OK.- A little bit of orange juice in my mix.

0:08:45 > 0:08:47There you go. So why the pig?

0:08:47 > 0:08:49- Is that any relevance or not? - You get different shapes.

0:08:49 > 0:08:52I've actually asked before, but to be honest,

0:08:52 > 0:08:54I really can't remember the different meanings of it.

0:08:54 > 0:08:57I'm looking for the coriander.

0:08:57 > 0:08:59Coriander? It's somewhere.

0:08:59 > 0:09:03I'll use it. I'll get it. I'll get it.

0:09:03 > 0:09:06Something else we haven't used.

0:09:06 > 0:09:08Right, coriander, there you go.

0:09:09 > 0:09:12- A bit of coriander.- Lovely.

0:09:12 > 0:09:14- In the salad?- Yes, please.

0:09:14 > 0:09:16- Coriander in the salad. Right, we're there.- No.

0:09:16 > 0:09:18Is this what it's like in your restaurant?

0:09:18 > 0:09:21- You don't want it in the salad? - No, sorry, I didn't.

0:09:21 > 0:09:23Where do you want it?

0:09:23 > 0:09:26In this one. Lovely, thank you. That's enough.

0:09:26 > 0:09:29- And then we can put the avocado...- You've lost me, mate.

0:09:29 > 0:09:30Where are we going now?

0:09:30 > 0:09:33Right, what we need to do is to start building up the salad.

0:09:33 > 0:09:35And the prawns.

0:09:35 > 0:09:37You're about to open a restaurant of your own?

0:09:37 > 0:09:39Yes, we're hoping by the end of the year

0:09:39 > 0:09:43and it will be somewhere around the South East of the country.

0:09:43 > 0:09:46- Folkestone, is it?- No, no.

0:09:46 > 0:09:48Hands off, that's mine.

0:09:48 > 0:09:51So you want the radishes in here?

0:09:51 > 0:09:52That's correct.

0:09:52 > 0:09:54If we can toss the salad, that would be great.

0:09:54 > 0:09:57- In that dressing there? - That's correct, yes.

0:09:57 > 0:10:00Got it, right. So we've got the prawns.

0:10:00 > 0:10:01Explain to us what's in here.

0:10:01 > 0:10:06Right, you've got ketchup, lime juice, orange juice.

0:10:06 > 0:10:09I personally prefer Seville oranges, which are a bit more bitter,

0:10:09 > 0:10:12but they're not really in season.

0:10:12 > 0:10:15Avocado, some shallots.

0:10:15 > 0:10:17- And fresh tomatoes. - We're in Kennington Road, mate.

0:10:17 > 0:10:20- Seville oranges.- Seville oranges.

0:10:20 > 0:10:24It's Tesco's. Right, this?

0:10:24 > 0:10:25So this is the prawn cocktail.

0:10:25 > 0:10:27You want to put a bit of oil in here?

0:10:27 > 0:10:28And what about the orange?

0:10:28 > 0:10:30And the orange segments.

0:10:30 > 0:10:31And the orange segments.

0:10:31 > 0:10:33And we're ready to go.

0:10:33 > 0:10:38- Sounds good to me. - Looks lovely and fresh.- It is.

0:10:38 > 0:10:42To be honest, with the weather today it's probably perfect.

0:10:42 > 0:10:46Over in Mexico, this is supposed to be a cure for something.

0:10:46 > 0:10:49Yeah, we call it Vuelve a la vida

0:10:49 > 0:10:53and the full translation is revitalise or bring it back to life...

0:10:56 > 0:10:58..and yes, it's for the morning after.

0:10:58 > 0:10:59It's a very good cure for hangovers.

0:10:59 > 0:11:01Hangovers.

0:11:01 > 0:11:03As I come to work, Colin, I come to work

0:11:03 > 0:11:05and people are leaving nightclubs.

0:11:05 > 0:11:07As I come to work,

0:11:07 > 0:11:10there's people waking up with sort of Chicken McNuggets

0:11:10 > 0:11:13stuck to the pillowcase and then they can have that, you see?

0:11:13 > 0:11:15Remind us what that is again.

0:11:15 > 0:11:17It's a must to have with salted crackers.

0:11:17 > 0:11:20We've got salted crackers. Remind us what that is again.

0:11:20 > 0:11:23It's a Mexican prawn cocktail called Vuelve a la vida and a salad,

0:11:23 > 0:11:26a very fresh salad, with hearts of palm,

0:11:26 > 0:11:27which I absolutely love.

0:11:27 > 0:11:29Another ingredient that we missed out.

0:11:29 > 0:11:31Just for the nice crunch at the end,

0:11:31 > 0:11:32a little bit of toasted almonds.

0:11:32 > 0:11:34Check that out, delicious.

0:11:34 > 0:11:35Thank you.

0:11:39 > 0:11:41There you go. Tell you what, it looks fantastic.

0:11:41 > 0:11:44- What does it taste like? - This is for us.

0:11:44 > 0:11:47- That's actually for you.- Oh, OK.

0:11:47 > 0:11:50Mr Fitness. There you go.

0:11:50 > 0:11:53Wow. What do you think, ladies? It looks fantastic.

0:11:53 > 0:11:55Dive in, tell us what you think.

0:11:55 > 0:11:58With the chipotle, do you have to use that with caution?

0:11:58 > 0:12:02That's why I ask, "Do you like it spicy?"

0:12:02 > 0:12:04And I think chillies are very seasonal,

0:12:04 > 0:12:07so there could be one season that it could be really spicy.

0:12:07 > 0:12:09You like spicy food, so what do you reckon to that?

0:12:09 > 0:12:11- Mmm!- Have it with a cracker, it's really, really good.

0:12:11 > 0:12:14- That is delicious. - Thank you so much.

0:12:14 > 0:12:16- Great flavour with that. - Unbelievable.

0:12:16 > 0:12:19- Do you mind, ladies, if I have a little bit more?- Go for it.

0:12:19 > 0:12:21The traditional dish, Vuelve a la vida,

0:12:21 > 0:12:23has octopus, mussels, oysters.

0:12:23 > 0:12:25It's really good.

0:12:25 > 0:12:28- Mmm! Mmm! - Silence, that's all we're getting.

0:12:32 > 0:12:35Thank goodness Mark helped me out shelling those prawns.

0:12:35 > 0:12:36Coming up, I'll be making

0:12:36 > 0:12:39vodka and tonic battered haddock for Cheryl Baker,

0:12:39 > 0:12:42after Rick Stein takes us on a Mediterranean escape to

0:12:42 > 0:12:47Puglia in Southern Italy, to look for a local speciality, sea urchins.

0:12:53 > 0:12:58A friend asked me the other day what was special about Puglian food

0:12:58 > 0:13:02and the first thing that came to mind was ricci, sea urchins.

0:13:02 > 0:13:05When I think of Puglia I think of ricci and I think of particularly,

0:13:05 > 0:13:10later on today, a lovely plate of pasta with ricci.

0:13:10 > 0:13:12Because there's not a lot in a ricci,

0:13:12 > 0:13:16but when you combine it with some pasta and some garlic and olive oil,

0:13:16 > 0:13:20maybe a bit of parsley, you get that real taste of the sea.

0:13:20 > 0:13:23They take about 18 months to grow to this size

0:13:23 > 0:13:25and around here they were so plentiful,

0:13:25 > 0:13:29that conservation and overfishing never crossed the fishermen's minds.

0:13:29 > 0:13:32But, because they are a tremendous delicacy,

0:13:32 > 0:13:33the numbers are getting fewer

0:13:33 > 0:13:36and for the first time, the fishermen are starting to

0:13:36 > 0:13:40think about what could be done to ensure that ricci remains plentiful.

0:13:40 > 0:13:44Most people who will come to eat these today will simply have them

0:13:44 > 0:13:46raw with a bit of bread and a glass of wine.

0:13:49 > 0:13:54You only eat the orange roes, but they're lovely.

0:13:54 > 0:13:56They say it's an acquired taste.

0:13:56 > 0:13:59I acquired mine nearly 30 years ago.

0:13:59 > 0:14:03This is one of my top five dishes from the Med

0:14:03 > 0:14:07and it's cooked here by Rosa Martellotta.

0:14:07 > 0:14:12La rotonda lo spaghetto e ricci e molto, molto, molto buono.

0:14:12 > 0:14:15'As you can gather, she likes it very much.

0:14:15 > 0:14:18'So there's lots of olive oil, a humongous amount of garlic,

0:14:18 > 0:14:20'and lots of sea urchin roes,

0:14:20 > 0:14:22'I'd say about 50 of them.

0:14:22 > 0:14:25'for one portion.

0:14:25 > 0:14:30'Then a splash of wine and a handful of chopped parsley and let it warm.

0:14:30 > 0:14:32'It's cooked enough at this stage.

0:14:32 > 0:14:34'Then in with the pasta.

0:14:34 > 0:14:36'And in this part of the world,

0:14:36 > 0:14:38'it doesn't take too long.'

0:14:38 > 0:14:40Cinque, spaghetto tosto.

0:14:40 > 0:14:42'Cinque minuti, five minutes.'

0:14:42 > 0:14:43- Tosto?- Tosto.

0:14:43 > 0:14:46'And she says it has to be tosto.'

0:14:46 > 0:14:49I'm not quite sure what she means by tosto, but I think I can...

0:14:49 > 0:14:52- Tosto, tosto. - I think I get the general...

0:14:52 > 0:14:55'I think she means it has to be fairly hard.'

0:14:55 > 0:14:57THEY LAUGH

0:14:57 > 0:15:00'Well, like all good Italian cooks,

0:15:00 > 0:15:03'the pasta goes into the saute pan so it gets completely

0:15:03 > 0:15:05'covered in all those wonderful

0:15:05 > 0:15:09'flavours of the sea, garlic and oil.'

0:15:09 > 0:15:13- OK, vai, mangiare.- Mangiare.

0:15:13 > 0:15:16Roba tosta. Mmm!

0:15:17 > 0:15:20E dura? E dura?

0:15:20 > 0:15:24It is! Si! When the Italians talk about al dente...

0:15:24 > 0:15:27Al dente, al dente.

0:15:27 > 0:15:29..they really mean it.

0:15:29 > 0:15:33I mean, the pasta in here is almost hard and you couldn't serve it

0:15:33 > 0:15:36back home like that, people wouldn't go for it, but it's lovely.

0:15:36 > 0:15:38It's got this lovely taste.

0:15:38 > 0:15:41I mean, everything in it, I doubt if anything that's in here was

0:15:41 > 0:15:45grown more than two or three miles away from this spot.

0:15:45 > 0:15:49I think that's what's so special about Italian food. It's so simple.

0:15:49 > 0:15:51It's just what's around, what's available.

0:15:51 > 0:15:55And, of course, it has a sort of, for want of a better word,

0:15:55 > 0:15:57a sort of truth about it,

0:15:57 > 0:16:00which just makes it so wonderful.

0:16:06 > 0:16:10You've got to arrive on the stroke of 12 to get a seat here.

0:16:10 > 0:16:13I was really surprised to see that most of the people eating

0:16:13 > 0:16:17these were young, probably students from the towns nearby.

0:16:17 > 0:16:20I expected grizzled old fisherman puffing fags

0:16:20 > 0:16:22and knocking back grappa.

0:16:22 > 0:16:26I think the popularity of seafood in Puglia, like this grilled octopus,

0:16:26 > 0:16:29with the young, is because they all grew up on it.

0:16:29 > 0:16:32They all seem to respect it for what it is.

0:16:41 > 0:16:45I can't imagine any of us could have gone past this without buying

0:16:45 > 0:16:46a kilo or two of fresh peas,

0:16:46 > 0:16:49harvested straight from the fields.

0:16:51 > 0:16:54Due kilo. Due, si.

0:16:54 > 0:16:56I'm very happy about this.

0:16:56 > 0:16:59I just noticed a load of these guys on the road as I was driving up.

0:16:59 > 0:17:01I was thinking, "I've got to have some."

0:17:01 > 0:17:05Because last night I was in a restaurant in Ostuni

0:17:05 > 0:17:09and we had a load of antipasti and they brought out a big bowl of peas

0:17:09 > 0:17:11in the pod and I was sort of thinking,

0:17:11 > 0:17:15"Imagine if I did that in England, people would think I'd gone bonkers,"

0:17:15 > 0:17:16but it was such a perfect thing.

0:17:16 > 0:17:18It's the thing I really remember about the meal,

0:17:18 > 0:17:20because they were so fresh.

0:17:20 > 0:17:21They're the first peas of the season.

0:17:21 > 0:17:23Basta cosi? Si.

0:17:25 > 0:17:27Grazie.

0:17:27 > 0:17:30'I can remember lots of expeditions with my children,

0:17:30 > 0:17:35'to pick your own, intending to stock the freezer with beans and peas,

0:17:35 > 0:17:38'or make jam with strawberries and raspberries.

0:17:38 > 0:17:41'But none of it got further than the car.'

0:17:43 > 0:17:46Childhood memories, it doesn't get any better than this.

0:17:46 > 0:17:51But back in Padstow, what to do with a bag full of new season's peas?

0:17:51 > 0:17:55It's such a pleasure to see the first peas and broad beans of the season.

0:17:55 > 0:17:58It's a bit like hearing the cuckoo for the first time.

0:18:00 > 0:18:03This is peas braised with onions and Parma ham.

0:18:03 > 0:18:06It's the sort of thing you only want to cook

0:18:06 > 0:18:09when the peas are at their tippy top.

0:18:09 > 0:18:12Start by searing the onions in some olive oil,

0:18:12 > 0:18:15very hot oil so they colour up quickly.

0:18:15 > 0:18:18Add a small amount of water and cover them,

0:18:18 > 0:18:21so they are left to stew and soften.

0:18:23 > 0:18:25Cut the ham into small chunks.

0:18:25 > 0:18:27Cubetti, as they say in Italia.

0:18:27 > 0:18:31They'll end up looking like little jewels in a sea of green.

0:18:33 > 0:18:37And this is really good bistro food, I think.

0:18:37 > 0:18:40With a glass or two of chilled white wine and some crusty bread,

0:18:40 > 0:18:43it would make a memorable lunch.

0:18:43 > 0:18:46Then some roughly chopped garlic,

0:18:46 > 0:18:48two or three cloves is quite enough.

0:18:48 > 0:18:52And finally, at last, in with the peas.

0:18:52 > 0:18:54They won't take long to cook

0:18:54 > 0:18:56and you don't want mushy peas.

0:18:56 > 0:18:59Just need to add a little bit of water,

0:18:59 > 0:19:01cos it's just a tad dry,

0:19:01 > 0:19:05just to stew down and that water will go into the olive oil,

0:19:05 > 0:19:06make a nice little emulsion.

0:19:06 > 0:19:07And now some seasoning.

0:19:07 > 0:19:10I just feel this dish, I'm on a bit of a roll,

0:19:10 > 0:19:12this is the sort of thing that people love.

0:19:12 > 0:19:15I mean, similar dishes to this you can get in Spain,

0:19:15 > 0:19:16that's pea and Serrano ham

0:19:16 > 0:19:20and in France with Bayonne ham, Italy with Parma ham.

0:19:20 > 0:19:22And of course, not forgetting our own pea and ham soup.

0:19:22 > 0:19:24It's a great combination.

0:19:24 > 0:19:28And finally, a little, not too much, salt.

0:19:28 > 0:19:33Not too much, otherwise the salt police will be on to me again.

0:19:33 > 0:19:38Serve them in a warm bowl with lots of flat leaf parsley stirred in.

0:19:38 > 0:19:41There's an argument going on in Italy at the moment.

0:19:41 > 0:19:45Some trendy chefs are refusing to put garlic in anything

0:19:45 > 0:19:49and the old brigade are outraged, as indeed am I.

0:19:49 > 0:19:51This wouldn't be half as good without it.

0:19:51 > 0:19:53They've got to be joking.

0:19:58 > 0:20:01Pea and ham's just one of those classic combination flavours that

0:20:01 > 0:20:03really works well together.

0:20:03 > 0:20:05Some ingredients that were meant to be eaten together,

0:20:05 > 0:20:08and being from the North and having two Italians here,

0:20:08 > 0:20:12is the combination of fish and Yorkshire caviar.

0:20:12 > 0:20:13Mushy peas.

0:20:13 > 0:20:16- Say again that word? - Yorkshire caviar.

0:20:16 > 0:20:18Just read my lip. Mushy peas.

0:20:18 > 0:20:21- Not moo-shy peas. - It is moo-shy peas.

0:20:21 > 0:20:25That's what it is. You're telling me how to speak English? There we go.

0:20:25 > 0:20:27He's been here longer than I have, as well!

0:20:27 > 0:20:30- He was born in Walford. - Mushy peas!- Right.

0:20:30 > 0:20:33So first of all, what we'll do is we'll make our batter for this.

0:20:33 > 0:20:36Now, the way that our fish is slightly different

0:20:36 > 0:20:39and what we'll do with this, we're going to use haddock for this.

0:20:39 > 0:20:41I thought we'd use plain flour,

0:20:41 > 0:20:43some yeast. A little bit of yeast.

0:20:43 > 0:20:44This is dried yeast.

0:20:44 > 0:20:47And then we use salt and sugar.

0:20:47 > 0:20:50We keep that separate to the yeast, because salt kills yeast.

0:20:50 > 0:20:52Sugar will feed it, salt will kill it.

0:20:52 > 0:20:54So we keep it separate for the moment.

0:20:54 > 0:20:56When we mix it all together, it doesn't matter.

0:20:56 > 0:20:58Bit of cider vinegar.

0:20:58 > 0:21:01This is where it gets... You'll like this, Cheryl.

0:21:01 > 0:21:04- Can you see, I'm...- Vodka and tonic. - I do like vodka and tonic.

0:21:04 > 0:21:07Vodka and tonic in a batter. That's vodka going in there.

0:21:07 > 0:21:08And this is tonic water.

0:21:08 > 0:21:10That would be like tempura.

0:21:10 > 0:21:13Yeah, but vodka and tonic and with it

0:21:13 > 0:21:15having the yeast in there, it froths up.

0:21:15 > 0:21:19Are you saying that dry yeast and dry salt don't work,

0:21:19 > 0:21:21but when they're wet, they're OK?

0:21:21 > 0:21:22It will kill each other.

0:21:22 > 0:21:25If you put salt on yeast directly, it will die.

0:21:25 > 0:21:28- But it's OK when it's mixed? - Yeah, cos you've got the sugar in there

0:21:28 > 0:21:31and you need it somewhere warm, that nicely froths it up.

0:21:31 > 0:21:32We've got one here.

0:21:32 > 0:21:34We leave that for about 45 minutes

0:21:34 > 0:21:36and we end up with our batter, like that.

0:21:36 > 0:21:40- You can see that. Smell that. It smells like bread.- It does.

0:21:40 > 0:21:41Why have you put vodka in it?

0:21:41 > 0:21:43Because you're here.

0:21:43 > 0:21:44SHE LAUGHS

0:21:44 > 0:21:46Just vodka and tonic batter. I think it works...

0:21:46 > 0:21:49I do like vodka and tonic. I do.

0:21:49 > 0:21:52So what we do, we take our haddock like that

0:21:52 > 0:21:54and just pop that in the fryer.

0:21:54 > 0:21:57So make sure it's really well coated.

0:21:57 > 0:21:59No need to flour that beforehand.

0:21:59 > 0:22:00Just pop it straight into our fryer.

0:22:00 > 0:22:02Be really careful when you do this.

0:22:02 > 0:22:05Always lay the fish away from you at that point.

0:22:05 > 0:22:07Pop it in so it doesn't splatter up on you.

0:22:07 > 0:22:10And then, of course, the most important thing with this is,

0:22:10 > 0:22:12of course, scraps.

0:22:13 > 0:22:15- Scraps?- Scraps.

0:22:15 > 0:22:17What is this scraps?

0:22:17 > 0:22:20- Scrapelo for you.- Scrapelo! - That's it on here.

0:22:20 > 0:22:23Now, obviously we can't talk about today without

0:22:23 > 0:22:24talking about Eurovision.

0:22:24 > 0:22:28You had several attempts at it, didn't you, before '81 when you won?

0:22:28 > 0:22:30Yeah, I did the Song For Europe, as it used to be called.

0:22:30 > 0:22:35First one I ever did was in 1976 and I came second, Brotherhood of Man.

0:22:35 > 0:22:36Lost by two points. You know,

0:22:36 > 0:22:37# Kisses for me... #

0:22:37 > 0:22:40That one? That won and we lost by two points,

0:22:40 > 0:22:41doing a song called Wake Up.

0:22:41 > 0:22:45Then I was in it for several years, in different guises.

0:22:45 > 0:22:49But then I won with a band called Co-Co in 1978.

0:22:49 > 0:22:53We went on to do Eurovision in Paris and, sadly,

0:22:53 > 0:22:56although we were tipped to win, we came 11th,

0:22:56 > 0:22:59which was the worst that the UK had ever done at that time.

0:22:59 > 0:23:01So I was humiliated.

0:23:01 > 0:23:04What's it like going back into it again?

0:23:04 > 0:23:07Well, I didn't think we'd do any worse than 11

0:23:07 > 0:23:11and I thought actually Making Your Mind Up was a great Eurovision song.

0:23:11 > 0:23:14And to be perfectly honest, James, the reason I did it was

0:23:14 > 0:23:16so my mum and dad could watch me on the telly again.

0:23:16 > 0:23:19Right. But how did Bucks Fizz come about?

0:23:19 > 0:23:20How was that going from that?

0:23:20 > 0:23:23Because I'd been in Co-Co and I'd done Eurovision

0:23:23 > 0:23:25and I was in a girl/boy harmony band,

0:23:25 > 0:23:29and I left, the woman who put Bucks Fizz together knew me

0:23:29 > 0:23:34from my previous experience and she approached me and asked me to join.

0:23:34 > 0:23:37Mike Nolan was already there, because Bucks Fizz,

0:23:37 > 0:23:39if you like, was built around Mike.

0:23:39 > 0:23:41He was the first one in the band.

0:23:41 > 0:23:42I suppose I was the second.

0:23:42 > 0:23:46Jay Aston came through a dance agency

0:23:46 > 0:23:48and Bobby G, I believe, answered

0:23:48 > 0:23:50an advert in The Stage, or something.

0:23:50 > 0:23:53So why do you think that was a success as opposed to

0:23:53 > 0:23:56everything else before it didn't go so well?

0:23:56 > 0:23:58Was it Velcro?

0:23:58 > 0:24:00Of course it was Velcro, for goodness sake!

0:24:00 > 0:24:03It was Velcro, it was the primary colours,

0:24:03 > 0:24:06the song was a very happy song,

0:24:06 > 0:24:09we all had blonde hair. It was just...

0:24:09 > 0:24:12We didn't all have blonde hair before the competition,

0:24:12 > 0:24:15we had to be done so our hair and our height, even,

0:24:15 > 0:24:17we all had to be the same height as Mike Nolan.

0:24:17 > 0:24:19It's all down to Mike Nolan.

0:24:19 > 0:24:21Really, that much goes into it?

0:24:21 > 0:24:24Because you see some of it nowadays and, let's face it,

0:24:24 > 0:24:28some of the stuff that they're wearing is a bit...dodgy, isn't it?

0:24:28 > 0:24:30Well, I think because we ripped the skirts off, at that time

0:24:30 > 0:24:33nothing like that had been done before.

0:24:33 > 0:24:36You know, I think in 1975 or '74 when ABBA won,

0:24:36 > 0:24:39they wore quite outlandish outfits,

0:24:39 > 0:24:42but there wasn't anything, other than the really strong song,

0:24:42 > 0:24:45that caught your eye, that made you think, "This is really good."

0:24:45 > 0:24:48The Making Your Mind Up song was good for your Eurovision,

0:24:48 > 0:24:50but it wasn't, I don't think, good enough to win.

0:24:50 > 0:24:53Thankfully, because we had the rip-off skirts,

0:24:53 > 0:24:54we won by four points.

0:24:54 > 0:24:57Why do you think we've done so badly since then?

0:24:57 > 0:25:01Possibly because we've had bad songs,

0:25:01 > 0:25:03possibly because everyone hates us.

0:25:03 > 0:25:06Or a combination of both!

0:25:06 > 0:25:08But it seems to me that

0:25:08 > 0:25:10a lot of it before is that people

0:25:10 > 0:25:12voted for the next-door country and that kind of stuff.

0:25:12 > 0:25:14Yeah, there is that.

0:25:14 > 0:25:17The Eastern European's have had their own version of the Eurovision

0:25:17 > 0:25:22and so their comfort zone is

0:25:22 > 0:25:25voting for the next-door neighbour.

0:25:25 > 0:25:27But I think they are now becoming more westernised

0:25:27 > 0:25:29and I think possibly, hopefully, anyway,

0:25:29 > 0:25:32tonight's competition will be fairer than it has been for years.

0:25:32 > 0:25:34Cos the voting of it's slightly changed?

0:25:34 > 0:25:35It changed last year.

0:25:35 > 0:25:39We thought, "Oh, this is good for us, the voting's been changed

0:25:39 > 0:25:43"so that the people vote and there are professionals who vote as well."

0:25:43 > 0:25:47And we came last, so we can't use that as an excuse any more.

0:25:47 > 0:25:50Right, Cheryl, I'm going to show you how to make Yorkshire caviar.

0:25:50 > 0:25:52Oh, this is my worst nightmare.

0:25:52 > 0:25:54What do you mean, it's your worst nightmare?

0:25:54 > 0:25:55It gives you wind!

0:25:55 > 0:25:57LAUGHTER

0:25:57 > 0:26:00This is the reason why I did it, because you're in a nightclub tonight, see?

0:26:00 > 0:26:03I believe you are actually going to a nightclub tonight, aren't you?

0:26:03 > 0:26:05I'm working. It's a big club in London called G-A-Y

0:26:05 > 0:26:08and because it's Eurovision night, we're doing a gig.

0:26:08 > 0:26:10And it'll be great.

0:26:10 > 0:26:11It will be, because they won't mind.

0:26:11 > 0:26:14Lots of people in there and what you do, if it does happen,

0:26:14 > 0:26:15you sort of do this over here.

0:26:15 > 0:26:17LAUGHTER

0:26:17 > 0:26:19I'll be floating on air.

0:26:19 > 0:26:21I've learned something!

0:26:21 > 0:26:25Pasta fagioli, dance and move away!

0:26:25 > 0:26:28This should hopefully stop it, right. This is bicarb soda.

0:26:28 > 0:26:32- Isn't that what gives you it? - I don't know. It does something.

0:26:32 > 0:26:35Bicarb soda in with the marrowfat peas. Leave those to soak.

0:26:35 > 0:26:38We've got the marrowfat peas here and all we do is drain these off,

0:26:38 > 0:26:40right, like that.

0:26:42 > 0:26:45And cook them in plenty of water.

0:26:45 > 0:26:49Now, like you say, you drain them off for a good few hours

0:26:49 > 0:26:51and you cook them in plenty of water.

0:26:51 > 0:26:54To finish that off, we've got butter. Look at the fish.

0:26:54 > 0:26:55The fish looks great.

0:26:55 > 0:26:58Fish, plenty of butter, salt and pepper, obviously.

0:26:58 > 0:27:01And we've got proper Yorkshire caviar there.

0:27:01 > 0:27:04I'm going to pop this on the plate. Look at this fish.

0:27:04 > 0:27:06Vodka and tonic batter.

0:27:06 > 0:27:08And the wind is gone.

0:27:08 > 0:27:10And the wind is gone.

0:27:10 > 0:27:12Still on with the Eurovision,

0:27:12 > 0:27:15you're doing a bit of a comeback gig, aren't you? In July?

0:27:15 > 0:27:18Yeah, 11 July, we're at the... I was go to say the Albert Hall.

0:27:18 > 0:27:20We're not there. We're at the Palladium.

0:27:20 > 0:27:23The Palladium, which was the first theatre

0:27:23 > 0:27:25we ever worked in after winning Eurovision.

0:27:25 > 0:27:28So we're doing our 30th anniversary at the Palladium on Monday,

0:27:28 > 0:27:32- 11 July and we've got Bjorn Again as our special guests.- Fantastic.

0:27:32 > 0:27:34So it will be a Eurofest.

0:27:34 > 0:27:36A Eurofest. Sounds good to me.

0:27:36 > 0:27:37Well, best of luck with it.

0:27:37 > 0:27:41Right, I'm just going to get the old scrappio

0:27:41 > 0:27:43for the old Italianos.

0:27:43 > 0:27:45- Wonderful.- Over here, there you go.

0:27:45 > 0:27:48That was a mistakio.

0:27:48 > 0:27:51A mistakio you made it.

0:27:51 > 0:27:53- And this is for you.- This is for me. - There you go.

0:27:53 > 0:27:56I don't eat fried food.

0:27:56 > 0:28:00- Well, you do now. - I will do, of course I will do.

0:28:00 > 0:28:02Cut it. Cut it.

0:28:02 > 0:28:06- Actually, that's great. - Crispy, crispy.- That sounds amazing.

0:28:06 > 0:28:07Vodka and tonic batter.

0:28:07 > 0:28:09- Vodka and tonic. Can I have the lemon?- Yeah.

0:28:11 > 0:28:15Lemon. Now don't forget that little bit of Yorkshire caviar.

0:28:15 > 0:28:17And the Yorkshire caviar, OK.

0:28:19 > 0:28:21That's hot.

0:28:22 > 0:28:24- Happy with that?- It's fantastic.

0:28:24 > 0:28:27Remember, if you're stood next to Cheryl in a nightclub, move away.

0:28:27 > 0:28:30LAUGHTER

0:28:35 > 0:28:37You can't really beat Yorkshire caviar and scraps.

0:28:37 > 0:28:40If you'd like to have a go at that recipe or any other

0:28:40 > 0:28:43recipes from today's show, they're just a click away at our website.

0:28:43 > 0:28:46That's bbc.co.uk/recipes.

0:28:46 > 0:28:48We're not live today, so instead, we're looking back

0:28:48 > 0:28:51at some of the great cooking from the Saturday Kitchen back catalogue.

0:28:51 > 0:28:54If you fancy fish for lunch, look no further.

0:28:54 > 0:28:58Vivek Singh has the perfect Indian take on a tasty fish pie.

0:28:58 > 0:29:00Take a look at this.

0:29:00 > 0:29:02- Great to have you on the show. - Thank you, James.

0:29:02 > 0:29:04On the menu is...like a fish pie?

0:29:04 > 0:29:07Yeah, a Keralan style seafood pie.

0:29:07 > 0:29:10Inspired from the Keralan mole sauce.

0:29:10 > 0:29:13So, coconut, ginger, curry leaves.

0:29:13 > 0:29:16- This will be southern Indian, yeah? - Southern Indian.

0:29:16 > 0:29:19You want to do that with... Instead of sort of a fish pie and peas,

0:29:19 > 0:29:22we've got a little salad that you want me to get on with here,

0:29:22 > 0:29:24with cucumber, tomato.

0:29:24 > 0:29:27And then these sort of beans that you've got in here.

0:29:27 > 0:29:29These little shoots.

0:29:29 > 0:29:30Sprouted fenugreek seeds.

0:29:30 > 0:29:33I tell you, these are going to be the next Indian superfood.

0:29:33 > 0:29:36They're really healthy for you. Really good for diabetes.

0:29:36 > 0:29:38Lowers your blood cholesterol.

0:29:38 > 0:29:42- Superfood! Can they fly? - Superfood. Superfood...

0:29:42 > 0:29:45Superfood!

0:29:45 > 0:29:48These are just fenugreek that you soak?

0:29:48 > 0:29:51Yeah, fenugreek you soak overnight

0:29:51 > 0:29:52and then change the water.

0:29:52 > 0:29:55And then layer with either tissue paper or...

0:29:55 > 0:29:58But they're quite sharp.

0:29:58 > 0:30:02They're quite bitter. And they're really bitter when they're raw.

0:30:02 > 0:30:03Really, really bitter.

0:30:04 > 0:30:07Try those, see what do you think. But they are quite bitter.

0:30:07 > 0:30:12When they're germinated, a lot of the edge of that comes off,

0:30:12 > 0:30:17- it's a lot more palatable then. - Bitter.- A little tangy.

0:30:17 > 0:30:21If you consume small quantities of fenugreek everyday,

0:30:21 > 0:30:24you'd stay clear of diabetes all your life and also, it's good for

0:30:24 > 0:30:29- your skin and stuff, so, medicinal and therapeutic values too.- Right.

0:30:29 > 0:30:34So this part of India where this is from, this is Kerala. Coconut,

0:30:34 > 0:30:39- coconut, particularly prawns and seafood, amazing seafood.- Oh, yes.

0:30:39 > 0:30:42Seafood in Kerala, it's hard to beat.

0:30:42 > 0:30:48So, squid, pearl spot, prawns, shrimp, what have you.

0:30:48 > 0:30:52- All of this stuff.- As good as Brittany?- As good as Brittany? Yeah.

0:30:52 > 0:30:57Probably as good as Brittany. I would have said better. But what do I know?

0:30:57 > 0:31:02- Not a patch on Yorkshire. - Really?! Seafood! THEY LAUGH

0:31:02 > 0:31:04We've got some great fish and chip shops.

0:31:04 > 0:31:09James, you say I use so many spices that it becomes difficult to follow.

0:31:09 > 0:31:15I think with Indian cooking, it is, you make it easy,

0:31:15 > 0:31:18because to actually replicate these recipes,

0:31:18 > 0:31:21it's the addition of certain spices, particularly the amounts, I think.

0:31:21 > 0:31:25This one, what I've tried to do is keep it as simple as this.

0:31:25 > 0:31:26Take a look at this.

0:31:26 > 0:31:31Green chillies slit, ginger, curry leaves and onions.

0:31:31 > 0:31:33Now, curry leaves, would you use dried,

0:31:33 > 0:31:35because you have fresh ones here, but you can get them frozen.

0:31:35 > 0:31:37You can get them frozen.

0:31:37 > 0:31:39You can buy fresh and then if you have leftover some...

0:31:42 > 0:31:46- But the dried ones are OK, for this?- The dried ones are fine.

0:31:46 > 0:31:48Especially when they come from the freezer,

0:31:48 > 0:31:50it's not a problem. They just don't LOOK as good.

0:31:50 > 0:31:57- But they taste just as good. Right, so curry leaves.- Yep.

0:31:57 > 0:32:00The ginger, the chilli and the onion has gone in.

0:32:00 > 0:32:04- Some seasoning and some salt.- Just some salt and sugar going in here.

0:32:04 > 0:32:08Into there. You want some lemon juice and some olive oil.

0:32:10 > 0:32:13OK. Like that.

0:32:13 > 0:32:16And then this is just fenugreek that you buy from the shops

0:32:16 > 0:32:19- and soak it overnight. - Exactly, you buy fenugreek seeds,

0:32:19 > 0:32:23they're not too expensive, you find them in any good Asian store.

0:32:23 > 0:32:25Right. OK, we're nearly there.

0:32:27 > 0:32:29Mussels going in.

0:32:29 > 0:32:33- Mussels going in now.- Like that.

0:32:33 > 0:32:36Now, tell us about this new restaurant, because it comes off the

0:32:36 > 0:32:40back of a pop-up restaurant that you did in New York for the first time.

0:32:40 > 0:32:42No, this is different.

0:32:42 > 0:32:46I did a pop-up for Cinnamon Club in New York in February.

0:32:46 > 0:32:49This is Cinnamon Soho.

0:32:49 > 0:32:51I have found a site in Soho last year,

0:32:51 > 0:32:55and I always wanted to do something a bit more casual.

0:32:55 > 0:32:57There's a few things that we hadn't done.

0:32:57 > 0:32:59We've never done small restaurants,

0:32:59 > 0:33:00and this one is small.

0:33:01 > 0:33:04And we didn't have a restaurant in the West End,

0:33:04 > 0:33:07so when this came up, just, you know,

0:33:07 > 0:33:09it's fun, it's casual,

0:33:09 > 0:33:13it's relaxed, it's far away from a temple of gastronomy that you

0:33:13 > 0:33:15take off your shoes and go into.

0:33:15 > 0:33:18It's really a fun, relaxed, all-day kind of place.

0:33:18 > 0:33:22Actually, drawing a lot of inspiration from Soho itself,

0:33:22 > 0:33:23the surroundings.

0:33:23 > 0:33:25It's really chilled.

0:33:25 > 0:33:26It's really easy.

0:33:26 > 0:33:30And the menu is quite simple and accessible.

0:33:33 > 0:33:35So you've got this.

0:33:35 > 0:33:36You know, obviously,

0:33:36 > 0:33:40you have the Cinnamon Club, are you aware of the cinnamon challenge?

0:33:40 > 0:33:43- The cinnamon...?- Challenge. - No, no. Tell me more.

0:33:43 > 0:33:45- Are you aware of the cinnamon challenge?- What's this?

0:33:45 > 0:33:48Look it up on YouTube. It's people,

0:33:48 > 0:33:52- seeing how long they can hold a mouthful of cinnamon.- Really?

0:33:52 > 0:33:56- Without taking any water. It's very, very funny.- Cinnamon powder?

0:33:56 > 0:34:01Yes. Cinnamon powder. Yes. It's not recommended to try it at home.

0:34:01 > 0:34:05You see clouds of cinnamon dust, basically. People choking.

0:34:05 > 0:34:09- It's very funny.- Right, so the mussels are being steamed up.

0:34:09 > 0:34:11I'll take a look at that.

0:34:11 > 0:34:15So, there's a sink in the back when you want to wash your hands.

0:34:15 > 0:34:16I'll prep the fish for you.

0:34:16 > 0:34:21Over here, you've got, what, you've got prawns, squid?

0:34:21 > 0:34:26I'm going to make the one with the mixed seafood and you can do me one.

0:34:26 > 0:34:30I have chopped up the smoked haddock. And just the haddock.

0:34:30 > 0:34:33But the fish they have in the southern part of India,

0:34:33 > 0:34:36you had some amazing mackerel when I went there.

0:34:36 > 0:34:40Yes, there is great mackerel, there's tuna. Pearl spot is a local

0:34:40 > 0:34:45fish you get, some great fresh water and sea water shrimp. And prawns.

0:34:45 > 0:34:48- Squid is available.- Yes. - Squid is very good.

0:34:51 > 0:34:55- And why the smoked fish?- I like the depth of flavour it imparts, really.

0:34:55 > 0:35:00It's a really good flavour. And the shrimp.

0:35:00 > 0:35:03So, literally, we just cut out the tops of this pie.

0:35:03 > 0:35:06This is just butter puff pastry.

0:35:06 > 0:35:10And you want one shaped with a fish,

0:35:10 > 0:35:14so we know which one Matt's got. There you go.

0:35:14 > 0:35:20- A little bit of egg wash in there as well. It's very quick.- The mussels.

0:35:20 > 0:35:22You shape food in the shape of the food,

0:35:22 > 0:35:25because when I was a little boy, there used to be

0:35:25 > 0:35:27chicken nuggets, but they were shaped like dinosaurs.

0:35:27 > 0:35:29And that used to mean I would eat them.

0:35:29 > 0:35:33- Right, I'll do it as a dinosaur then.- Yes, please.- Thank you.

0:35:33 > 0:35:37- What's a dinosaur look like? - Anything.

0:35:40 > 0:35:45- Right.- This is one that's actually never been found yet.- Right, OK. - THEY LAUGH

0:35:45 > 0:35:48- Well, thanks for that. - Is that all right?- Yes.

0:35:48 > 0:35:51THEY LAUGH

0:35:51 > 0:35:54Normally, I would have cooled the sauce down, but here,

0:35:54 > 0:35:56we just mix the sauce in.

0:36:00 > 0:36:05- Bit in each, yes?- Yes. A bit in each. Just let the whole thing go in.

0:36:05 > 0:36:09I've seasoned it well enough, so you don't need to add any more.

0:36:09 > 0:36:14I'll move this out of the way. We've got all of that.

0:36:14 > 0:36:15And then just mix it all together.

0:36:15 > 0:36:17Ideally, you want to cool this down.

0:36:17 > 0:36:20Ideally, you want to cool it down, if you're having

0:36:20 > 0:36:23a dinner party, you could have done this beforehand.

0:36:23 > 0:36:29And just leave it, keep the pastry out and have it ready in the fridge.

0:36:29 > 0:36:32So when your guests are sitting down for lunch,

0:36:32 > 0:36:36- you just bang it in the oven. - Not very common to see a curry pie.

0:36:36 > 0:36:40- Sorry? - Not very common to see a curry pie.

0:36:40 > 0:36:43Yes, that's why I have it on the menu at Soho.

0:36:43 > 0:36:49- We've had two versions of curry pie recently.- Yes, you did.

0:36:49 > 0:36:54There's a bit of a revival of it. There you go. A bit of that.

0:36:54 > 0:36:58I'll put the dinosaur on that one.

0:36:58 > 0:37:00- Yeah.- I think it...

0:37:00 > 0:37:04No, it probably doesn't, but a bit of that on there.

0:37:04 > 0:37:08Over the top, egg wash, and you finish this with these little seeds?

0:37:08 > 0:37:09Black onion seeds.

0:37:09 > 0:37:12This is the topping that you find on naan bread. I think it

0:37:12 > 0:37:15- adds a wonderful... - We used wild garlic before.

0:37:15 > 0:37:18You were saying in rehearsal that you would put wild garlic

0:37:18 > 0:37:20on top of naan bread as well, which is...

0:37:20 > 0:37:24- Wild garlic topping on naan bread is great.- Beautiful.- So, in the oven.

0:37:24 > 0:37:26- Yes, in the oven, please.- How long?

0:37:26 > 0:37:30These, 12 to 15 minutes at 200 degrees.

0:37:30 > 0:37:35Right. They come out. We have these amazing looking pies over here.

0:37:35 > 0:37:37Look at that.

0:37:37 > 0:37:41I have to say, this one has got a fish on it, is that all right?

0:37:41 > 0:37:44- It's evolved.- OK.- Yeah.

0:37:44 > 0:37:48And that goes straight in there, literally 200 degrees. That's done.

0:37:48 > 0:37:54And then I'll get your trays ready. There's one for you.

0:37:54 > 0:37:56You can plate yours up, there you go.

0:37:58 > 0:38:02And then this is the salad with the shoots, the cucumber, the tomato.

0:38:02 > 0:38:04Sprouted moong, sprouted fenugreek.

0:38:04 > 0:38:08- And it's got the lemon, sugar and salt in there.- That's right.

0:38:08 > 0:38:12And some light olive oil. You don't have to use anything too fancy.

0:38:12 > 0:38:15I'll place that one on there. Remind us what that is again?

0:38:15 > 0:38:19This is a Keralan seafood pie with haddock, shrimp, mussels

0:38:19 > 0:38:24and for Matt, just with haddock.

0:38:24 > 0:38:25Easy as that.

0:38:31 > 0:38:36He's off. He's off with it already. Right. Dive into that one.

0:38:36 > 0:38:40- Try that.- Thank you very much. - The seafood of course.

0:38:40 > 0:38:42Thank you very much.

0:38:42 > 0:38:45- Your smoked haddock is very, very hot, so just be careful.- All right.

0:38:45 > 0:38:48And those shoots, I just think they're great,

0:38:48 > 0:38:51because I sort of went back to my garden last week

0:38:51 > 0:38:54and did the mustard cress just on tissue paper and within three

0:38:54 > 0:38:57or four days, you've got them, and that's all it takes.

0:38:57 > 0:39:01- That's all it takes, yes.- Never seen those before.- It's very hot.

0:39:01 > 0:39:05- Very hot. Real hot, that. I've gone in too early.- Eaten too early.

0:39:05 > 0:39:10Very hot, but it's nice. But very hot. Very, very hot food.

0:39:10 > 0:39:13Very spicy hot, but actually temperature hot as well.

0:39:18 > 0:39:21If you make that pie at home, try not to burn your mouth on it.

0:39:21 > 0:39:23It's Two Fat Ladies time now. Today,

0:39:23 > 0:39:27they're cooking for the hungry rowers of the Cambridge University

0:39:27 > 0:39:29Boat Club on dry land, thankfully.

0:39:34 > 0:39:37A-ha! Cambridge! So ravishing!

0:39:37 > 0:39:39Not nearly as ravishing

0:39:39 > 0:39:42as the rowing crew we've been invited to cook for.

0:39:42 > 0:39:46- I believe they won this year's boat race in the fastest time ever.- Yes.

0:39:46 > 0:39:50- And we are cooking their celebration dinner.- To the river!

0:39:55 > 0:39:57Oh, look. A handsome oarsman.

0:40:03 > 0:40:08- Lovely scenery. Isn't that pretty? - Yes.- Cows and all.

0:40:08 > 0:40:10Look at that little boat. Tiny little boat.

0:40:10 > 0:40:14- I couldn't fit my body in! - I know, I suppose not!

0:40:14 > 0:40:17- Where are our beautiful young men? - I don't know, Jennifer.

0:40:17 > 0:40:20At least they're expecting us, that's us.

0:40:20 > 0:40:23But where are the people we're dealing with?

0:40:23 > 0:40:26Not a leg in sight, I don't know, very frustrating. Ah!

0:40:26 > 0:40:29- Hi, ladies!- Hello!

0:40:29 > 0:40:32- Good to see you.- How lovely to see you.- Welcome to Cambridge.

0:40:32 > 0:40:36- With your wonderful boys. These little fellows.- The little boys!

0:40:36 > 0:40:38Congratulations on your great victory.

0:40:38 > 0:40:40Indeed, but we expect it, don't we?

0:40:40 > 0:40:43We were always brought up to think that Cambridge wins.

0:40:43 > 0:40:45It's all due to you, probably. THEY LAUGH

0:40:45 > 0:40:49Oh, absolutely, yes, they don't get any credit, it's all due to me, yes.

0:40:49 > 0:40:52We must cook a great deal for these tiny little creatures.

0:40:52 > 0:40:56Yes, I think they need feeding up! Which kitchen are we cooking it in?

0:40:56 > 0:40:57- The coach's kitchen.- Is it near?

0:40:57 > 0:40:59It's just around the corner, actually.

0:40:59 > 0:41:01- Right, let's go. - We'll take you there.

0:41:01 > 0:41:04- This is looking up! - THEY LAUGH

0:41:12 > 0:41:16Rabbit is that most neglected of creatures,

0:41:16 > 0:41:19and the recipe I'm going to cook is a dish involving both

0:41:19 > 0:41:23the fillets of rabbit and the leg meat, which

0:41:23 > 0:41:27I've cut from the rabbit and which I am simply going to mince.

0:41:27 > 0:41:29You can do this in a food processor,

0:41:29 > 0:41:32but you get a better texture from the mincer.

0:41:32 > 0:41:40And put it in a bowl. And mix into it, a single egg white.

0:41:40 > 0:41:43I prefer the leg meat, I prefer it. It's rather like chicken.

0:41:43 > 0:41:47Well, you're going to get the benefit of both in this, Jennifer.

0:41:47 > 0:41:49- It's very good.- Juicier. - Yes, it is.

0:41:49 > 0:41:52And it's a pity not to use the leg meat because,

0:41:52 > 0:41:57as Jennifer said, it is juicier, and it gives a fuller texture.

0:41:57 > 0:42:03And quite a lot of pepper. And salt.

0:42:03 > 0:42:05As I'm going to use bacon with this dish,

0:42:05 > 0:42:09I don't need to add too much salt. It depends how salty your bacon is.

0:42:09 > 0:42:14And then just mix it all together well so that it makes a nice paste.

0:42:14 > 0:42:16As I said, if you're doing this in a food processor,

0:42:16 > 0:42:19you just throw the whole lot into the food processor

0:42:19 > 0:42:21and go whizzy, whizzy.

0:42:21 > 0:42:25And then, take out your aggression. Look at that.

0:42:25 > 0:42:30- Isn't that a lovely thing?- A fine cleaver.- And flatten the fillets.

0:42:30 > 0:42:32One of the advantages of being as heavy as I am is

0:42:32 > 0:42:36if you put your weight into it, it doesn't take very long.

0:42:38 > 0:42:40- Terrible noise.- I know, I'm sorry about this.

0:42:40 > 0:42:43THEY LAUGH

0:42:43 > 0:42:46They're wrapped in clingfilm, just to keep them together

0:42:46 > 0:42:48and stop them spreading too much.

0:42:48 > 0:42:50There we are, that will do.

0:42:50 > 0:42:52And then you unwrap them.

0:42:53 > 0:42:56If you're lucky. I'm never any good with clingfilm.

0:42:56 > 0:43:00- Can I help you with my talons?- No, no, it's all right. There you are.

0:43:00 > 0:43:03Look at that. Isn't that sweet?

0:43:03 > 0:43:07Rabbit is everything you ought to be eating.

0:43:07 > 0:43:14- It's lean, it's fat-free, it's wild. - I think it's delicious.

0:43:14 > 0:43:18- That's the most important thing of all.- I am very fond of bunny.

0:43:18 > 0:43:19This is seasoned flour.

0:43:19 > 0:43:23It's just flour into which I put some salt and pepper

0:43:23 > 0:43:28and a bit of cayenne pepper and a bit of dried mustard. There we are.

0:43:28 > 0:43:31All beautifully floured.

0:43:31 > 0:43:34And then all you do is you take a piece of smoked bacon

0:43:34 > 0:43:37and put it onto your rabbit.

0:43:38 > 0:43:44- And then on to that, you put a nice layer...- Of leg rabbit.

0:43:44 > 0:43:48Yes, exactly. I don't know why people don't eat rabbit any more.

0:43:48 > 0:43:50There are three very good reasons.

0:43:50 > 0:43:52The fluffy bunny brigade who say,

0:43:52 > 0:43:55- "Oh, I couldn't eat a sweet little rabbit."- Ewww.

0:43:55 > 0:43:58And then there's the people who have had far too much rabbit stew,

0:43:58 > 0:44:01I mean these would be older people who lived in the country during

0:44:01 > 0:44:05the war, and then of course, there's the memory of that dreadful disease.

0:44:05 > 0:44:10- The myxomatosis.- Yes. Which put a lot of people off.

0:44:10 > 0:44:12Just shape it nicely to the fillet.

0:44:12 > 0:44:16And onto that I'm going to put some sorrel.

0:44:16 > 0:44:18Sorrel is a wonderful herb, it's what

0:44:18 > 0:44:23we used to use for the lemon flavour before the citrus fruits came

0:44:23 > 0:44:28in from the Mediterranean and it's actually full of vitamins C as well.

0:44:28 > 0:44:30You don't need to take out the whole backbone,

0:44:30 > 0:44:34but where there's a sort of tough bit of rib, just pull it out.

0:44:34 > 0:44:37Sorrel melts when it's cooking,

0:44:37 > 0:44:40and so it kind of melds into the dishes, a lovely thing to cook with.

0:44:40 > 0:44:46If you don't have sorrel for this recipe, you can use sage leaves.

0:44:46 > 0:44:47There we are.

0:44:47 > 0:44:49And you put the other piece on top

0:44:49 > 0:44:52so that you have a nice little parcel.

0:44:54 > 0:44:57Right, well, I'm going to do a vegetable dish which

0:44:57 > 0:45:01really can be eaten as a course on its own, as the French do,

0:45:01 > 0:45:05and it's peas cooked with spring onions and hearts of lettuce.

0:45:05 > 0:45:08Ideally, you have a huge kitchen garden,

0:45:08 > 0:45:10you get the youngest possible peas you can.

0:45:10 > 0:45:14Otherwise, you can use frozen ones, which... I think the pea

0:45:14 > 0:45:18and the raspberry are the two success stories of the frozen world.

0:45:18 > 0:45:22And then they take very much less time to cook, but if you

0:45:22 > 0:45:26can get the real thing really young, it is absolute heaven.

0:45:26 > 0:45:30What music hall singer was it - she sits among the cabbages and peas?

0:45:31 > 0:45:37- I have no idea. Vesta Tilley?- That's exactly who it was, well done.

0:45:37 > 0:45:41Now, I get my saucepan with some melted butter. Quite a lot in there.

0:45:45 > 0:45:46Put the peas in.

0:45:46 > 0:45:50Then we put a sprinkling of sugar.

0:45:50 > 0:45:53That's always good for the flavour with peas.

0:45:54 > 0:45:58Some chopped up spring onions, that's very good with it.

0:45:58 > 0:46:02Now what we want to make is a bouquet garni or a fagot of herbs,

0:46:02 > 0:46:06as we call it here. A piece of butter muslin,

0:46:06 > 0:46:10that you can get in any reputable shop that sells materials.

0:46:10 > 0:46:14And you put in a bay leaf, a handful of thyme,

0:46:14 > 0:46:19and a nice bunch of parsley, that's all it needs, this one.

0:46:19 > 0:46:23You wouldn't use one of those packet things that you can buy?

0:46:23 > 0:46:25I never use the packet things, they have no taste at all.

0:46:25 > 0:46:28They're like putting a packet of dust in.

0:46:28 > 0:46:29There's no point at all

0:46:29 > 0:46:32when you've got all these things you can put in.

0:46:32 > 0:46:34And none of this is difficult to get.

0:46:34 > 0:46:38I have thyme on my fire escape, it's been there for three years, nothing

0:46:38 > 0:46:41ever seems to happen to it, so you can always have a pot of thyme.

0:46:41 > 0:46:45And bay leaves, you can almost steal them off peoples' front doorsteps.

0:46:45 > 0:46:48THEY LAUGH

0:46:48 > 0:46:49I can see it now. Yes.

0:46:49 > 0:46:51There are lots of bay leaves everywhere,

0:46:51 > 0:46:53no-one knows anything about it.

0:46:53 > 0:46:56Jennifer Paterson, arrested for bay leaf theft.

0:46:56 > 0:47:00I could put my wig back on and come and defend you.

0:47:00 > 0:47:03I don't think anybody minds the odd bay leaf going.

0:47:03 > 0:47:07There, that's all you've got to do, nothing fancy. Tie it up.

0:47:08 > 0:47:11And plonk it in. A touch of water.

0:47:11 > 0:47:16Not much, because we want a sort of concentrated juice at the end.

0:47:16 > 0:47:21Then we want to put in these half chopped up hearts of lettuce, any

0:47:21 > 0:47:27lettuce will do, but the little gems are quite good, pop those on the top.

0:47:27 > 0:47:30And a little salt. You can always add more later.

0:47:32 > 0:47:34Cover it up with a lid.

0:47:37 > 0:47:43And pop it on the stove. Stew it a bit until the peas are ready.

0:47:43 > 0:47:47- They take quite a little time anyway. - Ho-hum.

0:47:47 > 0:47:49- Shall I take that?- Could you?

0:47:49 > 0:47:57- Thanks. Great.- These look lovely. There we are.- Thank you, dear.- Prego.

0:47:57 > 0:48:01- Too kind.- I'm going to shell more peas for these little boys.

0:48:01 > 0:48:04Yes, I should think they will want quite a lot.

0:48:04 > 0:48:08In here, I've got a pan of melted butter.

0:48:10 > 0:48:13And I'm just going to put into it some finely chopped onion.

0:48:18 > 0:48:22And you just want to let it soften, not to colour,

0:48:22 > 0:48:23just to soften down a bit.

0:48:26 > 0:48:33And very carefully, I put the rabbit parcels into the heat.

0:48:34 > 0:48:37Make sure at this stage that they don't break up at all.

0:48:39 > 0:48:44And you need to leave them to cook, just to colour, really.

0:48:44 > 0:48:46Because of the egg white,

0:48:46 > 0:48:49it will seal itself together a bit with the heat.

0:48:49 > 0:48:53And then, turn them over very, very carefully.

0:48:53 > 0:48:57Pat them back into shape if they've gone out of shape at all

0:48:57 > 0:49:00and just leave them to colour again on the other side.

0:49:00 > 0:49:05And I'm just going to put in a good slurp of white wine.

0:49:05 > 0:49:08And you can use ale or beer or cider, in fact anything

0:49:08 > 0:49:12like that, but wine tends to be the thing one has most accessible.

0:49:13 > 0:49:15Let that come to the boil.

0:49:17 > 0:49:21And then, cover it and let it cook for ten minutes.

0:49:23 > 0:49:25This whole thing, I think, is ready.

0:49:29 > 0:49:32Now, I've got my peas and the lettuce and onions,

0:49:32 > 0:49:35they're making the most delicious smell. Wonderful.

0:49:35 > 0:49:40Now, we'd better take away our gruesome bundle of herbs.

0:49:41 > 0:49:47Then we drain these, but we want to keep the juice, because all of

0:49:47 > 0:49:51the juices from the different things will have made a delicious taste.

0:49:52 > 0:49:57So, put it into another bowl. You see how pretty they look?

0:49:57 > 0:50:01The mixture of the colours is very nice. Shake it about a bit.

0:50:04 > 0:50:08Place them in a warm dish. Now then...

0:50:08 > 0:50:11we're going to add to the juices from the pan -

0:50:11 > 0:50:13guess what? - some cream.

0:50:14 > 0:50:17This makes a most delicious sauce.

0:50:17 > 0:50:20It needs some seasoning, some ground pepper.

0:50:22 > 0:50:24Season to your own taste.

0:50:24 > 0:50:27No-one knows what your own taste is except you.

0:50:27 > 0:50:29Swirl it around a bit.

0:50:30 > 0:50:36Aaand...pour over the accumulated vegetables.

0:50:36 > 0:50:38It's... SHE SNIFFS ..a wonderful smell.

0:50:38 > 0:50:40Eaten as a first course, it's really very good,

0:50:40 > 0:50:44especially for all these vegetarians. They can have nothing against it.

0:50:44 > 0:50:46Nectar for the gods, I think.

0:50:49 > 0:50:52Gentlemen, we're going to start you.

0:50:52 > 0:50:53Set!

0:50:53 > 0:50:55GO!

0:50:58 > 0:50:59Wonderful sight.

0:50:59 > 0:51:02Jennifer, they're going a bit fast. How will we keep up with them?

0:51:02 > 0:51:04- Get back on the bike!- Oh, yes!

0:51:06 > 0:51:07Stay really relaxed.

0:51:13 > 0:51:17Move those lovely legs! Keep your legs together!

0:51:17 > 0:51:20They're all little Grace Darlings to me.

0:51:22 > 0:51:24Push harder!

0:51:24 > 0:51:25Bow the finishes!

0:51:28 > 0:51:30Put your bodies into it!

0:51:30 > 0:51:34John, stop using your head and keep it still!

0:51:34 > 0:51:36Right on your toes here. Right on your toes.

0:51:47 > 0:51:50You've got a college with less than 90 undergraduates in each year

0:51:50 > 0:51:52and yet you have something like...

0:51:53 > 0:51:55Two Olympians amongst you.

0:51:57 > 0:51:59Gentlemen, to the winners

0:51:59 > 0:52:03of the 1998 Oxford and Cambridge boat race, Cambridge.

0:52:03 > 0:52:05Record holders.

0:52:05 > 0:52:06ALL: Yeah!

0:52:07 > 0:52:10With an easterly wind and a giant tide...

0:52:10 > 0:52:13'A sophisticated end from simple, rustic ingredients.'

0:52:16 > 0:52:20- I hear the tide goes faster in 2000.- Really?

0:52:20 > 0:52:23'An exquisite mixture of summer vegetables.'

0:52:26 > 0:52:30- Well, the ladies have done us proud, I think.- Those ladies are great.

0:52:30 > 0:52:32LAUGHTER

0:52:44 > 0:52:47# Well, it's lovely punting weather

0:52:47 > 0:52:50# La-la-la, la-la-la. #

0:52:50 > 0:52:53I must say, it's a most beautiful evening, isn't it?

0:52:53 > 0:52:55- Couldn't be more beautiful.- I know.

0:52:55 > 0:52:59This is when everybody from abroad falls in love with England.

0:52:59 > 0:53:02- And what's this fine, great building? - I don't know. What's that, Rob?

0:53:02 > 0:53:05- It's actually part of Clare College. - Clare?- Yes.

0:53:05 > 0:53:07Named after a lady called Elizabeth de Clare,

0:53:07 > 0:53:10who was very wealthy, because she was married and widowed

0:53:10 > 0:53:12three times by the age of 28.

0:53:12 > 0:53:15- Good heavens! - Quite a good record.- Yeah.

0:53:19 > 0:53:22Just as well those boys were hungry. Now, we're not cooking live today.

0:53:22 > 0:53:27But we've got some great recipes from the Saturday Kitchen archive for you instead.

0:53:27 > 0:53:29Still to come on today's Best Bites,

0:53:29 > 0:53:31'we look at the first time Tom Kerridge tried his hand

0:53:31 > 0:53:33'at the Saturday Kitchen Omelette Challenge.

0:53:33 > 0:53:36'He's up against the omelette-making veteran, Nick Nairn.

0:53:36 > 0:53:39'But how would they fare? Find out a little bit later on.

0:53:39 > 0:53:41'Mark Sargeant pan-fries lamb cutlets'

0:53:41 > 0:53:44and serves them in the perfect way for an alfresco lunch.

0:53:44 > 0:53:47'He serves the lamb with marjoram, crushed peas

0:53:47 > 0:53:49'and a tomato and olive dressing.'

0:53:49 > 0:53:52And Celia Imrie faced her Food Heaven or Food Hell.

0:53:52 > 0:53:53Would she get her Heaven, lemon,

0:53:53 > 0:53:56with my sumptuous lemon curd meringue cake

0:53:56 > 0:53:57with home-made lemon curd?

0:53:57 > 0:54:00Or would she get the dreaded Food Hell, marzipan,

0:54:00 > 0:54:02with a delicious traditional Battenberg cake

0:54:02 > 0:54:04made with home-made marzipan.

0:54:04 > 0:54:07Find out what she gets at the end of today's show.

0:54:07 > 0:54:10Now, if your roast chicken has a habit of turning out dry and boring,

0:54:10 > 0:54:13then look no further, as Jun Tanaka has the recipe

0:54:13 > 0:54:16to ensure you get the perfectly cooked bird every time.

0:54:16 > 0:54:19Welcome back, Jun. A little baby chicken.

0:54:19 > 0:54:21Yeah. It's not used a lot.

0:54:21 > 0:54:23- You could do this recipe with a whole chicken?- Exactly.

0:54:23 > 0:54:25So it's going to be roast baby chicken.

0:54:25 > 0:54:28Underneath the skin, I'll stuff it with a lemon and parsley butter.

0:54:28 > 0:54:31A little fricassee, which is a mixture of some morels.

0:54:31 > 0:54:34- Now, these are like the prince of mushrooms.- They are.

0:54:34 > 0:54:35Absolutely fantastic.

0:54:35 > 0:54:39Broad beans, fresh peas and there I'm going to make spaetzle,

0:54:39 > 0:54:43which is pasta flour, eggs and a bit of creme fraiche and that's it.

0:54:43 > 0:54:45It's like a German, Austrian...

0:54:45 > 0:54:48They produce it all over the place, don't they? It's very simple.

0:54:48 > 0:54:50- OK, first you're going to make the topping.- Yeah.

0:54:50 > 0:54:54- Plenty of herbs for this one, then. - Yeah, just the parsley.

0:54:54 > 0:54:57Not too much of the stalk. So breadcrumbs goes in.

0:54:57 > 0:55:00This has been dried out, so it's a great way to use up all of those

0:55:00 > 0:55:03kind of leftover pieces and dry it in the oven so it's nice and crispy.

0:55:03 > 0:55:06That's going to give it body and texture.

0:55:06 > 0:55:09- This is dried out, not toasted. - Dried out in the oven, yes.

0:55:09 > 0:55:14- And then the parsley goes in there. - There you go.- Loads of lemon.

0:55:16 > 0:55:20Grate about half a lemon straight into there. Plenty of seasoning.

0:55:20 > 0:55:23I mentioned whole chicken earlier. A large chicken, I could say,

0:55:23 > 0:55:26- cos you're going to stuff it underneath the skin, this one.- Yeah.

0:55:26 > 0:55:27And it keeps it really moist.

0:55:27 > 0:55:29You know when you roast a chicken,

0:55:29 > 0:55:31you can never get it perfectly cooked

0:55:31 > 0:55:34because the breast always cooks a lot quicker

0:55:34 > 0:55:36and, by stuffing the breasts with the butter,

0:55:36 > 0:55:39it kind of bastes itself and keeps it really moist.

0:55:39 > 0:55:42And this breadcrumbs, once it's made, it'll go bright green

0:55:42 > 0:55:46- and it's fantastic. - And this is for our butter.- Exactly.

0:55:46 > 0:55:50Coated on, like a piece of lamb, just before you roast it.

0:55:50 > 0:55:52It's absolutely brilliant.

0:55:52 > 0:55:54You said you are bit of a fan of roast chicken.

0:55:54 > 0:55:56- Ever tried stuff like this?- No, no.

0:55:56 > 0:55:57You take a chicken and chuck it in the oven?

0:55:57 > 0:56:00Chuck it in, leave it, come back three days later when it's done.

0:56:00 > 0:56:02This is nice, because it bastes itself.

0:56:02 > 0:56:05Using these little ones is really good as well,

0:56:05 > 0:56:06cos they cook quite quickly

0:56:06 > 0:56:09so it's not a long, long, tedious affair, is it?

0:56:09 > 0:56:11With the little baby chicken.

0:56:11 > 0:56:14- The idea is we just leave that machine blending, don't we?- Yeah.

0:56:14 > 0:56:17Meanwhile, show us how you take the wishbone out.

0:56:17 > 0:56:21Basically, take the wings off, take the wishbone out...

0:56:21 > 0:56:22which is very simple to do.

0:56:22 > 0:56:25The only reason you're doing that is it just makes it a lot easier

0:56:25 > 0:56:29- to carve the breasts up afterwards. - Yeah.- And then...

0:56:29 > 0:56:32this bit is a little bit fiddly, it's not too bad.

0:56:32 > 0:56:34All you have to do is get your fingers

0:56:34 > 0:56:38and just ease the skin away from the breast and that is going to form

0:56:38 > 0:56:40the pocket that you're going to put the butter into.

0:56:40 > 0:56:43And then the secret of it is don't split that skin,

0:56:43 > 0:56:46- that is the key to it. - Yes, that's really important.- Yeah.

0:56:46 > 0:56:48OK. So...

0:56:48 > 0:56:54once it's got nice and green, like that, just add your softened butter.

0:56:54 > 0:56:57Really important that it's nice and soft. Mix this in.

0:56:57 > 0:57:00And once it's made, you can actually keep it in the freezer

0:57:00 > 0:57:02and take out what you need for the recipe.

0:57:02 > 0:57:04Then you need a piping bag.

0:57:04 > 0:57:10And that's just great to help to put the butter underneath the skin.

0:57:10 > 0:57:14OK, that's all made. Just take it straight out.

0:57:14 > 0:57:17At that point, you could pop it in clingfilm,

0:57:17 > 0:57:20- pop it in the freezer, like we were saying.- Yeah.- Nice and simple.

0:57:20 > 0:57:24Or you could roll it out and then make a little crust

0:57:24 > 0:57:26and put it on a piece of fish.

0:57:26 > 0:57:29Yep, you could do. I did it in rehearsal.

0:57:29 > 0:57:32There you go. But it is nice.

0:57:32 > 0:57:36OK. So butter goes in and this bit...

0:57:36 > 0:57:39- I mean, this bit is quite fun, actually.- You do make this look easy.

0:57:39 > 0:57:41It is really, really simple to do. See that?

0:57:41 > 0:57:44And once you've got a good amount underneath the skin,

0:57:44 > 0:57:48you just sort of massage it

0:57:48 > 0:57:51and then make sure it's completely covering the breast.

0:57:51 > 0:57:54And that will keep it nice and moist. Get rid of this.

0:57:54 > 0:57:57So that will baste the breast part of the meat

0:57:57 > 0:58:00but then inside, you're going to put some...

0:58:00 > 0:58:02- Yeah, nearly forgot again.- Yeah.

0:58:02 > 0:58:04- Forgot that bit in rehearsal, didn't you?- Yeah.

0:58:04 > 0:58:06And a bit of fresh thyme in there.

0:58:06 > 0:58:08This is where you could do it with a whole chicken,

0:58:08 > 0:58:11- the larger, bigger ones. - Half a clove...

0:58:11 > 0:58:13Er, half a HEAD of garlic goes in there.

0:58:13 > 0:58:16And the nice thing is, once it's roasting, that butter melts

0:58:16 > 0:58:18and it infuses with the garlic and thyme

0:58:18 > 0:58:21and that's going to be the sauce for the chicken.

0:58:21 > 0:58:24Now, I know your restaurant's hugely, hugely popular.

0:58:24 > 0:58:27If people want to get out and about and see you,

0:58:27 > 0:58:29cos you do quite a lot of food festivals

0:58:29 > 0:58:30and bits and pieces over the summer...?

0:58:30 > 0:58:34Yeah. I mean, spring and summer, that's the time for food festivals.

0:58:34 > 0:58:37Tomorrow, I'm going to be down at Grand Designs,

0:58:37 > 0:58:41just doing some really easy home-cook recipes

0:58:41 > 0:58:45and I'm going to be there the week after as well.

0:58:45 > 0:58:49Oh, yeah, I'm doing a book signing tomorrow as well, after the show.

0:58:49 > 0:58:52- Would this be for your new book? - No, it's the old one.- Oh, right.

0:58:52 > 0:58:55- I still have a few copies I have to shift.- Oh, right. OK!

0:58:55 > 0:58:58And then plenty of seasoning... goes on top.

0:58:58 > 0:59:01Now, you don't want to cover it up too much,

0:59:01 > 0:59:04because that butter is going to colour up

0:59:04 > 0:59:07while it's roasting in the oven, so the most important thing,

0:59:07 > 0:59:11just make sure you colour the breasts... Er, the legs.

0:59:11 > 0:59:13And once you've got a light colour on the breasts,

0:59:13 > 0:59:16then it goes into the oven, 200 degrees, 18 minutes.

0:59:16 > 0:59:18Of course, with a big chicken, you just put it in...

0:59:18 > 0:59:20Can you put it in straight as it is and that would be fine?

0:59:20 > 0:59:22- Yeah. Yeah, you can.- OK.

0:59:22 > 0:59:26So, in there, we have chopped shallots, fresh broad beans

0:59:26 > 0:59:29- and some fresh peas as well. - I'll turn that over.

0:59:29 > 0:59:33- How long does that go in for? - 18 minutes, 200 degrees.

0:59:33 > 0:59:35Right, my broad beans have gone in there, my peas.

0:59:35 > 0:59:38- You're throwing eggs everywhere. - It's good practice.

0:59:38 > 0:59:40So, spaetzle. Go on then.

0:59:40 > 0:59:44OK, so I've got a couple of eggs in there, I've got some pasta flour.

0:59:44 > 0:59:45Just season it up a little bit.

0:59:45 > 0:59:48You can put fresh nutmeg in there, you can put fresh herbs,

0:59:48 > 0:59:49whatever you want.

0:59:49 > 0:59:51Just mix that up.

0:59:51 > 0:59:55And then literally just work the eggs in.

0:59:55 > 0:59:56And it really is that simple.

0:59:56 > 1:00:01So make a little well in the middle, use your hands,

1:00:01 > 1:00:05just gradually mix it in until you've got a really runny dough.

1:00:05 > 1:00:08It has to be really runny, because you are going to flick it

1:00:08 > 1:00:13- into some boiling water or you can get...- You can get a spaetzle maker.

1:00:13 > 1:00:18- Exactly.- Which is kind of like a pan with big holes cut out,

1:00:18 > 1:00:21with a drill bit, I suppose, isn't it?

1:00:21 > 1:00:25- Yes.- Like a colander with bigger holes in.

1:00:25 > 1:00:26That's the key to it.

1:00:28 > 1:00:30So you want it quite loose. Is that...?

1:00:30 > 1:00:32Yeah, it's got to be looser than that.

1:00:32 > 1:00:37- We are going to add some creme fraiche. Messy everywhere.- Yes.

1:00:37 > 1:00:39So what does the creme fraiche do?

1:00:39 > 1:00:41Just gives it a bit of a richness

1:00:41 > 1:00:45and just loosens it up as well. A couple of tablespoons. Mix that in.

1:00:45 > 1:00:48- And this will soften it up again? - Yeah.- All right.

1:00:48 > 1:00:52And then, normally, you would put some grated nutmeg into it as well

1:00:52 > 1:00:55but I don't think the nutmeg would work with this dish.

1:00:55 > 1:00:56So I'm going to leave it out.

1:00:56 > 1:01:00And once you get a nice, sort of loose consistency...

1:01:02 > 1:01:04- That should be all right. - Then you'll just drizzle it in.

1:01:04 > 1:01:08At this point, you would spread it on to a board with those holes in

1:01:08 > 1:01:10and you get... the idea is very simple.

1:01:10 > 1:01:12- When it rises to the top, it's cooked.- Yeah.

1:01:12 > 1:01:16- And it literally takes seconds. It really does.- Yes.

1:01:16 > 1:01:18Just flick in so you've got a nice little bits.

1:01:18 > 1:01:21And it doesn't really matter about uniformity, it can literally just...

1:01:21 > 1:01:25- Everything goes in.- Yes. You can even do puddings with this, you know?

1:01:25 > 1:01:27Sweeten it up with a bit of honey

1:01:27 > 1:01:30and then you can serve it with a little fruit compote.

1:01:31 > 1:01:33Like that. That's enough.

1:01:33 > 1:01:35It's basically a dumpling recipe, isn't it?

1:01:35 > 1:01:37Yeah, like a little dumpling recipe.

1:01:37 > 1:01:40So basically your beans are over here with your peas and morels.

1:01:40 > 1:01:42They've gone in. And then that's the spaetzle.

1:01:42 > 1:01:45- We just lift that out now.- And then just chuck it straight in there.

1:01:45 > 1:01:48- Chuck it straight in.- A little bit of butter to glaze it up.

1:01:48 > 1:01:50- Or a lot of butter. - Or a lot of butter.

1:01:50 > 1:01:52With the mushrooms, really important,

1:01:52 > 1:01:54when you get fresh mushrooms,

1:01:54 > 1:01:58they are dirty and you need to wash them really, really well.

1:01:58 > 1:02:01Especially morels, because they are like a little woolly hat,

1:02:01 > 1:02:04they are a perfect place for insects to make a little home.

1:02:04 > 1:02:07And they grow in sandy soil as well, so they are full of sand.

1:02:07 > 1:02:10If you put them in water, all the sand will just drop to the bottom

1:02:10 > 1:02:12and you just do it two or three times.

1:02:12 > 1:02:14Now, you kept the juices for this chicken as well.

1:02:14 > 1:02:16- You want a little bit of lemon juice in there?- Yeah.

1:02:16 > 1:02:19A little bit of lemon juice, season it up. And that's the sauce.

1:02:19 > 1:02:21So it's a really simple thing to do.

1:02:21 > 1:02:24So it's basically the butter that's come out of the chicken, is it?

1:02:24 > 1:02:25Exactly.

1:02:27 > 1:02:30And it's flavoured up with the parsley, the lemon, garlic and thyme.

1:02:30 > 1:02:31Like that.

1:02:31 > 1:02:34- Are you using morels and broad beans now in the restaurant?- Yeah.

1:02:34 > 1:02:38This is on the lunch menu, but I do it with macaroni

1:02:38 > 1:02:42and then I make a wild garlic butter instead of parsley butter.

1:02:42 > 1:02:43If people can't...

1:02:43 > 1:02:46I mean, trying to find fresh morels is a bit of a nightmare,

1:02:46 > 1:02:49to be honest. What about the dried ones? They are OK?

1:02:49 > 1:02:52Yeah, dried morels are great. You have to soak them first.

1:02:52 > 1:02:55A little bit of warm water and then once they plump up,

1:02:55 > 1:03:01then chop them up, give them a good rinse and they're ready to go.

1:03:01 > 1:03:04- We'll season that up. - Is that all good?- Yeah.

1:03:04 > 1:03:07It's all there and seasoned up. I'll just put that on a plate for you.

1:03:07 > 1:03:09And then the butter and everything else is there.

1:03:09 > 1:03:12- But that's the spaetzle and everything.- Yes.

1:03:12 > 1:03:14So you get your protein in there as well nicely.

1:03:14 > 1:03:15It's a nice, rustic dish.

1:03:15 > 1:03:17Those spaetzle are a little bit big.

1:03:17 > 1:03:20A lot better if they're a touch smaller.

1:03:20 > 1:03:22- I didn't do that bit.- I know, I did.

1:03:22 > 1:03:24LAUGHTER

1:03:24 > 1:03:28- OK. And then...- The pan's hot, so...

1:03:28 > 1:03:32Just drizzle the butter straight over the top and it really is...

1:03:32 > 1:03:34That's got the lemon juice in there as well,

1:03:34 > 1:03:37so you don't lose any of the flavours as well, it's just all in.

1:03:37 > 1:03:38That simple.

1:03:39 > 1:03:41- There we go. - So remind us what that is again.

1:03:41 > 1:03:45So that's roast baby chicken with a parsley lemon butter, spaetzle,

1:03:45 > 1:03:47morels, broad beans and peas.

1:03:47 > 1:03:49It tastes as good as it looks.

1:03:54 > 1:03:57Fabulous. Right, over here.

1:03:57 > 1:03:59- Jon, there you go.- Wow. Wow.

1:03:59 > 1:04:0310.15 and chicken for breakfast. There you go. Dive into that.

1:04:03 > 1:04:06- This is the finest breakfast ever. - Tell us what you think of that.

1:04:06 > 1:04:08- Juggling the cutlery. - As well as...- I loved your desc...

1:04:08 > 1:04:10- Go on.- I was going to say, I loved your description,

1:04:10 > 1:04:13"The prince of mushrooms." It sounds like a Kevin Costner film, doesn't it?

1:04:13 > 1:04:15It is absolutely delicious.

1:04:15 > 1:04:17But apart from a little poussin or stuff like that,

1:04:17 > 1:04:20- you could do that with a guinea fowl, that would work well?- Yeah.

1:04:20 > 1:04:22I mean, I do that with quail. A bit fiddly but, you know,

1:04:22 > 1:04:25in restaurants, you have loads of chefs, so you can do fiddly stuff.

1:04:25 > 1:04:28You can pass it on to everybody else!

1:04:28 > 1:04:31It does keep it nice and moist, doesn't it?

1:04:31 > 1:04:33Spring flavours. LAUGHTER

1:04:33 > 1:04:37Happy with that? It keeps it, again, quite nice.

1:04:37 > 1:04:40Girls, I don't think you're going to get any of this. In the meantime...

1:04:40 > 1:04:43- Oh, do I have to share this?- Yeah, that's the idea, pass it along.

1:04:43 > 1:04:45It's not going to happen, though.

1:04:49 > 1:04:51And don't be afraid to try making your own spaetzle.

1:04:51 > 1:04:53It is guaranteed to impress.

1:04:53 > 1:04:55When Tom Kerridge made his Saturday Kitchen debut,

1:04:55 > 1:04:58he was determined to get a decent time on the leaderboard.

1:04:58 > 1:05:03But would he and Nick Nairn EGG-cel with their omelette-making skills?

1:05:03 > 1:05:04Watch this.

1:05:04 > 1:05:06Right, let's get down to business.

1:05:06 > 1:05:08As usual, all the chefs on the show battle it out against

1:05:08 > 1:05:10the clock and each other to test

1:05:10 > 1:05:12how fast they can make a three-egg omelette.

1:05:12 > 1:05:14Doing so will get them onto this board.

1:05:14 > 1:05:17To which we have got a smiley face there, Mr Nick Nairn.

1:05:17 > 1:05:21He has obviously looked at this face because his PR team phoned in

1:05:21 > 1:05:25and he has now got a better picture with a tan. It's more in focus.

1:05:25 > 1:05:27There you go.

1:05:27 > 1:05:30So, you are on our blue board - 19.44 seconds.

1:05:30 > 1:05:32But, Tom, this is your first effort at this.

1:05:32 > 1:05:34Who would you like to beat on our board?

1:05:34 > 1:05:36To be honest with you, Mr Sat Bains.

1:05:36 > 1:05:39A good mate of mine, but I would love to smash him in there.

1:05:39 > 1:05:41- I'd love to beat 25 seconds. - There you go.

1:05:41 > 1:05:44We have got Mr Sat Bains there, a member of the Ant Hill Mob.

1:05:44 > 1:05:47Usual rules apply - three-egg omelette cooked as fast as you can.

1:05:47 > 1:05:49Let's put the clocks on the screens.

1:05:49 > 1:05:51- Are you ready?- Yes. - Three, two, one, go.

1:05:56 > 1:06:00Tom has got a different technique. Fried egg in first.

1:06:03 > 1:06:05You can see the concentration.

1:06:06 > 1:06:09Make sure it's... It has got to be scrambled.

1:06:09 > 1:06:11There you go. It is on the plate.

1:06:11 > 1:06:14Very quick. Very, very quick.

1:06:15 > 1:06:19I love it. It is typical bloke - they do it and go, "Yeah.

1:06:19 > 1:06:22"Check that out."

1:06:22 > 1:06:23Right.

1:06:25 > 1:06:27What do you reckon, Mr Nairn?

1:06:28 > 1:06:30That's batter. That's batter.

1:06:30 > 1:06:34Hey, I'm not marking you down for that, Tom.

1:06:37 > 1:06:39Do you know one of the questions I get asked most often?

1:06:39 > 1:06:42Does James really eat them? I said, "Yes, that tiny little..."

1:06:42 > 1:06:45I don't need a fork, I need a straw for that, but anyway.

1:06:46 > 1:06:48Tom,

1:06:48 > 1:06:50- you were quicker.- Oh.

1:06:53 > 1:06:55And it is an omelette.

1:06:55 > 1:06:57You wanted to beat Sat - you were way quicker.

1:06:57 > 1:06:58Oh, get in!

1:07:04 > 1:07:07- Not competitive. - Did you beat Mr Nick Nairn?

1:07:07 > 1:07:10You did it in 20.36 seconds.

1:07:10 > 1:07:13Really pretty good time there.

1:07:13 > 1:07:15APPLAUSE

1:07:15 > 1:07:16Pretty good time.

1:07:16 > 1:07:18Nairn,

1:07:18 > 1:07:20not a chance.

1:07:26 > 1:07:29Good work, Tom. Better luck next time, Nick.

1:07:29 > 1:07:31Spring lamb is on the Sunday lunch menu all over

1:07:31 > 1:07:34the country at the moment and here is a great way to cook it.

1:07:34 > 1:07:37The only downside to Mark Sargeant's recipe is that

1:07:37 > 1:07:39I had to shell all these peas.

1:07:39 > 1:07:41- Hello there, Mr Mark Sargeant. - Jim, how are you?

1:07:41 > 1:07:45I said one restaurant, but you're in charge of five. Is that right?

1:07:45 > 1:07:47Yeah, I've got the pubs now - The Warrington, The Narrow,

1:07:47 > 1:07:50The Devonshire and a little local brasserie, Foxtrot Oscar

1:07:50 > 1:07:52and, of course, where I mainly cook, Claridge's.

1:07:52 > 1:07:54- Foxtrot Oscar is the recent one. - Yes, the local bistro.

1:07:54 > 1:07:56That was quite famous in, what, the '80s?

1:07:56 > 1:07:59Yeah, lots of, you know, media lushes there drinking 16 bottles

1:07:59 > 1:08:03- of red wine a day and having a burger and not finishing it.- Right, OK.

1:08:03 > 1:08:05- But that is all gone now. - Trying to bring that back.

1:08:05 > 1:08:07Trying to bring that back. What are we cooking?

1:08:07 > 1:08:10- We've got a really lovely new season lamb here.- Yeah.

1:08:10 > 1:08:14A lovely layer of white fat on there. Really light, pink meat.

1:08:14 > 1:08:16It will take two or three minutes to cook, rest for a minute

1:08:16 > 1:08:18and it's going to be perfect - lovely and tender.

1:08:18 > 1:08:22Coming into season is salt marsh lamb, which is about two weeks away.

1:08:22 > 1:08:23It has such a lot of... Yeah.

1:08:23 > 1:08:25Trying to get some for this but we're a little too early

1:08:25 > 1:08:27but it has that lovely flavour

1:08:27 > 1:08:29cos they graze on the salt marshes near the sea.

1:08:29 > 1:08:31It gives that really lovely flavour into the meat.

1:08:31 > 1:08:34It's like Jersey Royals. They grow it with seaweed.

1:08:34 > 1:08:36- You get that amazing flavour. - So, we have got the...- Lamb.

1:08:36 > 1:08:39- What else?- We are going to serve that with some peas.

1:08:39 > 1:08:41Fresh peas, obviously, seasonal at the moment.

1:08:41 > 1:08:45You are going to shell those cos that's the boring job.

1:08:45 > 1:08:46We are going to serve these with

1:08:46 > 1:08:48a herb that no-one really uses much - marjoram.

1:08:48 > 1:08:51Fresh marjoram, which is absolutely delicious with peas.

1:08:51 > 1:08:52The Greeks love it, don't they?

1:08:52 > 1:08:55Yeah, exactly. They grow it up in the hills.

1:08:55 > 1:08:56We are going to cook the lamb with anchovies,

1:08:56 > 1:08:58which people may or may not be familiar with.

1:08:58 > 1:09:00Anchovies are really, really good with lamb

1:09:00 > 1:09:03cos the salted anchovies pretty much sort of just disintegrate

1:09:03 > 1:09:05then flavour the lamb really well.

1:09:05 > 1:09:08They're great to stuff legs of lamb and things like that with, anchovies.

1:09:08 > 1:09:09Use tinned anchovies, not like

1:09:09 > 1:09:12- my mother did when she used fresh anchovies.- It'd be a bit fishy.

1:09:12 > 1:09:14She called me and said, "Where do their heads go?"

1:09:14 > 1:09:16So use the tinned ones.

1:09:16 > 1:09:19So we have got the... This is a French trimmed best end of lamb.

1:09:19 > 1:09:22Yeah, that means the bones are nice and clean.

1:09:22 > 1:09:24You know, you can do that or you can just have it normal with the fat

1:09:24 > 1:09:26and you can just nibble on the bone.

1:09:26 > 1:09:30We are going to just cook this in a pan with some rosemary.

1:09:30 > 1:09:32A nice hot pan. Get some seasoning on there.

1:09:32 > 1:09:35I mention French trim cos you've recently come back from France.

1:09:35 > 1:09:38Yeah, I had the best time ever, I have to say. We went to...

1:09:38 > 1:09:39Started off in Calais

1:09:39 > 1:09:42and went through to Champagne to this champagne tasting at Pol Roger

1:09:42 > 1:09:45and then went through down to Barret in Limousin,

1:09:45 > 1:09:48where they have got all the calves. An amazing area.

1:09:48 > 1:09:50Then went from there up to Ile d-Aix,

1:09:50 > 1:09:54a little island just off La Rochelle, and had the best oysters of my life.

1:09:54 > 1:09:55Do you think France...

1:09:55 > 1:09:58France is obviously home for great ingredients but can be

1:09:58 > 1:09:59a bit hit and miss for restaurants.

1:09:59 > 1:10:01I'll say it's the first time ever, really...

1:10:01 > 1:10:03Apologise to any French people.

1:10:03 > 1:10:05..that I've ever gone to France and had that French experience

1:10:05 > 1:10:07that everyone always talks about, you know.

1:10:07 > 1:10:11Going to the markets as well was just the most fantastic thing.

1:10:11 > 1:10:12It's wonderful, isn't it?

1:10:12 > 1:10:14They're so proud over their ingredients and things,

1:10:14 > 1:10:17you know, but don't make a big sort of spectac over it.

1:10:17 > 1:10:20You know, they're just standing there, "Yes, it's my oysters."

1:10:20 > 1:10:22- You want to buy them or you don't. - That's it.

1:10:22 > 1:10:24I went to a market about two months ago

1:10:24 > 1:10:27and there was just a lady selling cauliflower. That's it.

1:10:27 > 1:10:30- Nothing else, just cauliflower. Wonderful.- Lovely chou-fleur.

1:10:30 > 1:10:33We have the lamb cooking away. How long does that take roughly?

1:10:33 > 1:10:35About two minutes on each side, roughly. The key, obviously,

1:10:35 > 1:10:37like all meats, which we always

1:10:37 > 1:10:39ram down the viewers' necks, is resting it.

1:10:39 > 1:10:42What that does, it just enables all the juices inside to sort of,

1:10:42 > 1:10:45you know, kind of go through nice and evenly so it is nice and moist

1:10:45 > 1:10:48so when you cut into it, the juices stay inside the lamb

1:10:48 > 1:10:51as opposed to, you know, running all over the plate.

1:10:51 > 1:10:52So we get some nice colour on there.

1:10:52 > 1:10:55It has got quite a nice, light, delicate fat on there

1:10:55 > 1:10:58so, you know, it is going to caramelise quite nicely.

1:10:58 > 1:10:59Colour those on that side.

1:10:59 > 1:11:03Now, these Melrow tomatoes. Lancashire, as you told me.

1:11:03 > 1:11:05They're greenhouse-grown tomatoes

1:11:05 > 1:11:09but they are the first in the season now and they're really just amazing.

1:11:09 > 1:11:12I mean, you know, you've got these locally home-grown things.

1:11:12 > 1:11:15Don't go buying kind of, you know, Italian, Spanish, things like that.

1:11:15 > 1:11:17Especially at this time of year when it is sort of coming in.

1:11:17 > 1:11:19Yeah, all right, I get the message.

1:11:21 > 1:11:24I've also got a little bit of garlic which I'm going to lightly crush.

1:11:24 > 1:11:27- These peas, you are making into a little puree, yeah?- Yeah.

1:11:27 > 1:11:29In fact, you need to hurry up a bit and get them in, James.

1:11:29 > 1:11:32- Sorry.- You are going to ruin my dish otherwise. So, yeah, crushed peas.

1:11:32 > 1:11:34Fresh peas are amazing.

1:11:34 > 1:11:36Really lovely. You can't beat the flavour of fresh peas.

1:11:36 > 1:11:39They are just absolutely fantastic. Get them in, give them

1:11:39 > 1:11:43a simmer for two or three minutes or however long we have got.

1:11:43 > 1:11:45- About two minutes.- We are going to crush them down.

1:11:45 > 1:11:48A little bit of butter in there. A touch of creme fraiche as well.

1:11:48 > 1:11:50And then the marjoram in there as well at the end.

1:11:50 > 1:11:53As well as working on all these restaurants cos, you know, Gordon's

1:11:53 > 1:11:56keeping busy, you are currently doing a new series of The F Word?

1:11:56 > 1:11:59Yeah, we are. We are storming through the filming of that at the moment.

1:11:59 > 1:12:02- Which is always fun.- And a book as well, cos you help write the books.

1:12:02 > 1:12:04Yeah, we have just finished...

1:12:04 > 1:12:06Well, we have finished the book to go with the series

1:12:06 > 1:12:08and that came out, I think, two or three weeks ago,

1:12:08 > 1:12:11straight to number one, which is fantastic.

1:12:11 > 1:12:14I love doing that sort of thing cos it gives me

1:12:14 > 1:12:16a really sort of nice, diverse kind of job.

1:12:16 > 1:12:18- It is interesting how you work with Gordon on the books.- Yeah.

1:12:18 > 1:12:22Definitely. When we sit down, you know, we go...pile through ideas and,

1:12:22 > 1:12:25you know, things we have seen and, obviously this French trip, I'm going

1:12:25 > 1:12:28to ask Gordon for more time off so I can go to France

1:12:28 > 1:12:30and get lots of inspiration. Do you think I'll get that?

1:12:30 > 1:12:32Probably not but, anyway, never mind.

1:12:32 > 1:12:36And, yeah, we just come up with ideas, 200 - 250 ideas,

1:12:36 > 1:12:38get them down and then sort of, you know, pick out the best ones

1:12:38 > 1:12:41and that is kind of how we get our books really.

1:12:41 > 1:12:44- So, glaze that pan with some red wine vinegar.- This is the dressing, yeah?

1:12:44 > 1:12:48- Yeah. Red wine vinegar is... Hello?- Hot pan.- Hello?

1:12:48 > 1:12:49LAUGHTER

1:12:49 > 1:12:53Red wine vinegar is really nice cos it is quite subtle,

1:12:53 > 1:12:54quite light, quite sweet.

1:12:54 > 1:12:57Especially if you use something like a cabernet sauvignon vinegar.

1:12:57 > 1:12:59Carry on.

1:12:59 > 1:13:00Add in our tomatoes.

1:13:00 > 1:13:03The tomatoes, we just really want to sort of break down very,

1:13:03 > 1:13:05very slightly, just to warm them.

1:13:05 > 1:13:07So they are not a mush but they're just nicely warmed.

1:13:07 > 1:13:09I've got a question about cheese

1:13:09 > 1:13:11cos you're going through a midlife crisis.

1:13:11 > 1:13:13My first midlife crisis, well, probably third midlife crisis.

1:13:13 > 1:13:16I am actually making my own cheese at home at the moment.

1:13:16 > 1:13:18I bought a cheese-making kit about six months ago,

1:13:18 > 1:13:21put it straight in the shed, thought that'll be the end of that.

1:13:21 > 1:13:23Cleaned out my shed the other day and rediscovered it

1:13:23 > 1:13:24and I've been making cheese.

1:13:24 > 1:13:28So, the idea is to have my own home-made cheese.

1:13:28 > 1:13:31My own home-made cheese boards by Christmas.

1:13:31 > 1:13:32I'll do Stilton, Cheddar,

1:13:32 > 1:13:34I have got a Double Gloucester ripening at the moment.

1:13:34 > 1:13:36- Have you?- Yeah, it's going to be all right.

1:13:36 > 1:13:40What do I do next after that? What's the next midlife crisis?

1:13:40 > 1:13:44- I don't know.- What happens there? I don't know. Midlife crisis at 24.

1:13:44 > 1:13:47- Yeah, right.- Isn't it easier just buying Stilton?- Sorry?

1:13:47 > 1:13:49Isn't it easier just buying Stilton?

1:13:49 > 1:13:51You could say that about microwave meals. I thought you were

1:13:51 > 1:13:52- against all that.- Yeah, sorry.

1:13:52 > 1:13:56Well, my lamb is ready, my vinaigrette is ready and my peas?

1:13:56 > 1:13:58- Nearly ready.- I'm going as quick as I can.

1:13:58 > 1:14:01So I have got these lovely little black olives as well.

1:14:01 > 1:14:03These are stunning, these little olives here.

1:14:03 > 1:14:06I can't remember the variety they are but they are just really nice.

1:14:06 > 1:14:08Small, really sweet.

1:14:08 > 1:14:10They have got stones in still but, you know,

1:14:10 > 1:14:11by the time you have pitted them,

1:14:11 > 1:14:14taken all the stones out and everything, it is going to

1:14:14 > 1:14:16ruin the olive so we'll just leave those in there.

1:14:16 > 1:14:19I have got my fresh marjoram there so we are pretty much ready to plate up.

1:14:19 > 1:14:22- The puree is ready.- Yeah. Cool.

1:14:22 > 1:14:24- There you go. - So, this is really quite simple.

1:14:24 > 1:14:27This is exactly the sort of food I really love to cook at home.

1:14:27 > 1:14:30- You know, sort of quick, simple, tasty.- I mentioned the pubs. Is this

1:14:30 > 1:14:31the type of food you serve there?

1:14:31 > 1:14:36I charge my wife about £3.50 an hour for me cooking in the kitchen.

1:14:36 > 1:14:39- Is this the type of food you serve in the pubs or not?- Not really.

1:14:39 > 1:14:41It's a bit too... We do sort of very staunch sort of British...

1:14:41 > 1:14:44The simplicity is, but this is really sort of, you know,

1:14:44 > 1:14:46me at home sort of food, really.

1:14:46 > 1:14:51He says as he plates it up like a Michelin star chef. Simple food.

1:14:51 > 1:14:54So, the peas and the marjoram and the creme fraiche in the middle.

1:14:54 > 1:14:57The texture of those is fantastic because they are slightly,

1:14:57 > 1:14:59you know, slightly undercooked still

1:14:59 > 1:15:03- so you have got a really lovely sort of fresh taste there.- Yeah.- And...

1:15:03 > 1:15:06I'll get my vinaigrette on the plate. It's quite a...

1:15:06 > 1:15:09- These tomatoes are really good, aren't they?- Yeah, they're great.

1:15:09 > 1:15:12Any juices there? Not much but better in there than in the bin.

1:15:14 > 1:15:18- Get rid of that. - So, spoon this round now.

1:15:18 > 1:15:20Smells amazing.

1:15:20 > 1:15:23- Smells better than the vongole, doesn't it?- Yeah.

1:15:23 > 1:15:24LAUGHTER

1:15:24 > 1:15:27- It's that burnt vinegar sort of smell.- It's my burnt garlic.

1:15:27 > 1:15:30Caramelised. Did you tell me it's caramelised vinegar?

1:15:30 > 1:15:33Spoon that round. Be really generous with this cos, you know,

1:15:33 > 1:15:37you notice that there are no potatoes or anything with this.

1:15:38 > 1:15:42Just nice crusty bread to mop up all that juice. Spoon all that around.

1:15:42 > 1:15:44Mmm.

1:15:44 > 1:15:48- There you go. And then the lamb. It's nicely rested.- Yeah.

1:15:48 > 1:15:50Nice and springy in there still.

1:15:50 > 1:15:52And serve it nice and pink.

1:15:52 > 1:15:53Yeah, nice and pink.

1:15:57 > 1:15:59- That's probably quite a big portion, that.- No, that's all right.

1:15:59 > 1:16:02- That's what we call a starter where I come from.- I was waiting for that.

1:16:02 > 1:16:06- Get it on.- Lovely jubbly.- Just a pound of potatoes on the side.

1:16:06 > 1:16:08Lovely. Remind us what that is again.

1:16:08 > 1:16:11So, we have got lovely, fresh new season lamb, pan-fried with crushed

1:16:11 > 1:16:16peas and marjoram and a lovely Melrow and olive and anchovy vinaigrette.

1:16:16 > 1:16:18Mmm.

1:16:18 > 1:16:21- Basically, lamb and mushy peas. - Lamb and mushy peas. Delicious.

1:16:23 > 1:16:25- There we go.- Right.

1:16:25 > 1:16:27That is the longest title of a dish ever but there we are.

1:16:27 > 1:16:31- Come on, dive in. Tell us what do you think. There you go.- My word.

1:16:31 > 1:16:32I don't know if you're a lamb fan.

1:16:32 > 1:16:34I know you're a meat fan but dive into that,

1:16:34 > 1:16:35tell us what you think.

1:16:35 > 1:16:37OK. Oh, my God, the pressure.

1:16:37 > 1:16:39Tell us what you think.

1:16:43 > 1:16:46- Mmm, that's great. - Happy with that?- Mmm.

1:16:46 > 1:16:49I think the peas and stuff like that and particularly you said

1:16:49 > 1:16:51the seasons and stuff like that, it's coming in.

1:16:51 > 1:16:54It's nice to see tomatoes on there cos people think tomatoes,

1:16:54 > 1:16:56June, July, August sort of thing but, you know,

1:16:56 > 1:16:58I know they're in a greenhouse, but they're really good.

1:16:58 > 1:17:00Anchovy does really go well.

1:17:00 > 1:17:02Anchovy and lamb, you know, tomato and basil sort of thing.

1:17:02 > 1:17:06- Yeah, lovely.- Happy with that? - Delicious. Really delicious.

1:17:06 > 1:17:08It's nice, the fat with the lamb actually adds flavour.

1:17:08 > 1:17:11Had I had more time, I'd have probably rendered that fat down

1:17:11 > 1:17:14a touch more, get it really crispy but they only give you eight minutes.

1:17:14 > 1:17:16- Almost like seasoning. - We only give him eight minutes.

1:17:19 > 1:17:22Now, that is a deliciously different way to serve lamb.

1:17:22 > 1:17:26Actress Celia Imrie loves desserts but is not too keen on marzipan

1:17:26 > 1:17:29so would it be lemon curd or Battenberg?

1:17:29 > 1:17:32I can reveal it was a unanimous decision.

1:17:32 > 1:17:34Everybody in the studio have made their minds up.

1:17:34 > 1:17:36Food Heaven would be meringue,

1:17:36 > 1:17:39which I could transform into this gateau with cream, butter,

1:17:39 > 1:17:44lemon, a bit of fruit to go with it, a little token gesture of fruit,

1:17:44 > 1:17:47then cover it with sugar caramel over the top. Alternatively,

1:17:47 > 1:17:50it could be a pile of marzipan turned into a Battenberg cake.

1:17:50 > 1:17:51What do you think these lot have decided?

1:17:51 > 1:17:54You know what everybody at home wanted. Three nil.

1:17:54 > 1:17:58I don't know how much they like me. I don't know. I'm not sure yet.

1:17:58 > 1:18:02It's not that. It's just cos we did the Battenberg and it was useless.

1:18:02 > 1:18:04These guys have chosen definitely Food Heaven

1:18:04 > 1:18:09- and the two ladies over there.- Thank you.- It is a whitewash - seven nil.

1:18:09 > 1:18:10We'll lose that.

1:18:10 > 1:18:13It is much easier to buy your own than make it anyway so...

1:18:13 > 1:18:16This, what we are going to do is first of all make our meringue.

1:18:16 > 1:18:19So I am going to use eight egg whites for this and 400g of sugar.

1:18:19 > 1:18:21Now, often with meringue...

1:18:21 > 1:18:23it is actually quite a simple recipe to follow.

1:18:23 > 1:18:26It is 50g of sugar per egg white. All right?

1:18:26 > 1:18:29Now, I am going to make a cold meringue first of all.

1:18:29 > 1:18:30This is a cold meringue.

1:18:30 > 1:18:33Now, you have got three main different types of meringue recipe.

1:18:33 > 1:18:35You have got cold, hot, boiled.

1:18:35 > 1:18:37And, actually, warm.

1:18:37 > 1:18:41And you add the sugar in different ways.

1:18:41 > 1:18:44So, this is a cold meringue, where I am adding the sugar to it cold.

1:18:44 > 1:18:46A hot meringue, you'd take the same amount of sugar,

1:18:46 > 1:18:49heat it up in the oven and pour it on. Same method.

1:18:49 > 1:18:51I love the way you are doing the eggs like that.

1:18:51 > 1:18:55- Sorry, you would do this, wouldn't you?- Well, yes, probably.

1:18:55 > 1:19:00- Yes, yes, I would. Hopeless. - There you go.

1:19:00 > 1:19:01- Can I try your way?- Yeah.

1:19:01 > 1:19:05- Fire away.- So, through my hand. - Yeah, crack the egg into your hand.

1:19:05 > 1:19:07Just open it up. Just a little bit.

1:19:11 > 1:19:14How do you do it, though? Oh, I see.

1:19:14 > 1:19:16Ugh.

1:19:16 > 1:19:19- The whites just... That's it. - Actually, it is quicker, isn't it?

1:19:19 > 1:19:21Much quicker, yeah. It goes in there.

1:19:21 > 1:19:24- And then this?- And then that. That's it. So, in there.

1:19:24 > 1:19:27Like I said, the other one is boiled meringue, where you take

1:19:27 > 1:19:29the same amount of sugar, put a little bit of water in it...

1:19:29 > 1:19:33- There's a little cloth in there to wash your hands. - Thank you very much.

1:19:33 > 1:19:37Same amount of sugar, put it in a pan of boiling water,

1:19:37 > 1:19:39bring it to the boil - 121 degrees centigrade

1:19:39 > 1:19:42on a sugar thermometer and pour it on to the egg whites.

1:19:42 > 1:19:44So that's that one.

1:19:44 > 1:19:47Next up, we have got a liquid caramel on here.

1:19:47 > 1:19:49So, we are whipping up some cream just for our filling.

1:19:49 > 1:19:52Lemon curd is in our filling. You make lemon curd...

1:19:52 > 1:19:54Ideally you can do it in a bain-marie, which is basically

1:19:54 > 1:19:56- a pan of hot water.- Yeah. - Or you can do it in a pan.

1:19:56 > 1:19:59Michael does it in a pan. You have to be very, very quick

1:19:59 > 1:20:02- though cos otherwise it can go like scrambled eggs.- Right.

1:20:02 > 1:20:05So, butter, sugar, lemon juice, lemon zest.

1:20:05 > 1:20:10Four lemons' juice and zest. In the pan with four eggs.

1:20:10 > 1:20:12You whisk it and it starts to thicken up over a bain-marie.

1:20:12 > 1:20:14You can do it much quicker in a pan.

1:20:14 > 1:20:17Over here we are going to get a liquid caramel on.

1:20:17 > 1:20:20- It is just sugar. - Wow.- Very, very hot pan.

1:20:20 > 1:20:23And there was nothing in the pan, just...

1:20:23 > 1:20:25Nothing in there, just sugar.

1:20:25 > 1:20:27- Very, very hot.- Wow.

1:20:27 > 1:20:29Now, as soon as it starts to turn to caramel, have a

1:20:29 > 1:20:32little bit of water ready. See how quickly that was?

1:20:32 > 1:20:35I've never seen that before. Amazing.

1:20:35 > 1:20:40It's very, very quick. As soon as it is off the heat, stand back, water.

1:20:42 > 1:20:45What this will do is just make a little caramel,

1:20:45 > 1:20:47stop it from cooking.

1:20:49 > 1:20:51- Wow.- That's that done.- Fantastic.

1:20:51 > 1:20:54- And that is just sugar?- That is just sugar.- And water.- Sugar and water.

1:20:54 > 1:20:56- That's it. Yeah.- Wow.

1:20:57 > 1:21:01How are we doing? We have got our caramel happening there.

1:21:01 > 1:21:03I might take a little bit more water out of here.

1:21:03 > 1:21:05Just out of here.

1:21:05 > 1:21:08- A tiny bit.- Do you want me to keep moving it around or is it by itself?

1:21:08 > 1:21:10It's fine. Just quite happily sit there.

1:21:10 > 1:21:12- MACHINE WHIRS - Now, if you hear our machine,

1:21:12 > 1:21:14this is how you make meringue.

1:21:14 > 1:21:16It is fully whipped at the moment. These are whipped.

1:21:16 > 1:21:17You gradually add the sugar

1:21:17 > 1:21:20and you should be able to listen to the machine drop down a gear.

1:21:20 > 1:21:21It is still on a high speed.

1:21:21 > 1:21:23Why? Because the sugar is going in?

1:21:23 > 1:21:25Yeah, fire the sugar now.

1:21:25 > 1:21:29You know when it is ready, it starts to drop down just one more gear.

1:21:32 > 1:21:36Because of it going much thicker now.

1:21:36 > 1:21:37WHIRRING SLOWS

1:21:37 > 1:21:40You can hear it drop down a gear now.

1:21:40 > 1:21:44I haven't done the all-star recipe which would be just basically

1:21:44 > 1:21:47take the meringue and cut, fold figure-of-eight, that kind of stuff

1:21:47 > 1:21:50and add the last third by hand. It is done. As easy as that.

1:21:50 > 1:21:52You just throw it all in.

1:21:52 > 1:21:55If you want sticky meringue, the one that you like, you can

1:21:55 > 1:21:59add cornflour and...or a bit of white wine vinegar.

1:21:59 > 1:22:02When you bake it, it will be sticky in the middle.

1:22:02 > 1:22:05So, you add that to the meringue mixture.

1:22:05 > 1:22:10This one, what we are going to do is take our second egg over here,

1:22:10 > 1:22:14strawberries, get this blitzed and we're going to pass those through.

1:22:14 > 1:22:16That's for our little sauce.

1:22:16 > 1:22:18Then we take our meringue.

1:22:19 > 1:22:22You would be interested in this, a little bit of history.

1:22:22 > 1:22:28Elinor Fettiplace was the first person to invent meringue.

1:22:28 > 1:22:30It was known as a white biscuit bread.

1:22:30 > 1:22:34- It was invented in Berkshire in about 1520.- Really?

1:22:34 > 1:22:37- I never knew that.- She was the first person to invent it.

1:22:37 > 1:22:38Now, what we do...

1:22:38 > 1:22:41Ideally, what to do is stick a nozzle in the bottom

1:22:41 > 1:22:43of your bag first before you fill it.

1:22:43 > 1:22:45Oh, dear.

1:22:46 > 1:22:48- That's sweet.- I thought you'd like that.

1:22:51 > 1:22:52Right.

1:22:52 > 1:22:54So, fill this up.

1:22:54 > 1:22:57There you go.

1:22:57 > 1:22:58Look out.

1:22:58 > 1:23:00This is going really well, this. Right.

1:23:00 > 1:23:04- You have done this before, haven't you?- I love pastry, yeah, it's great.

1:23:04 > 1:23:06Right, over there. Pass me the tray, please.

1:23:09 > 1:23:12- Right, here we go. - Right, you end up with this.

1:23:12 > 1:23:14Like I made choux buns the other day,

1:23:14 > 1:23:17take a little bit of your meringue, pop that on there.

1:23:17 > 1:23:19Otherwise if you've got a fan oven,

1:23:19 > 1:23:21it flies around your fan oven cos it's very light.

1:23:21 > 1:23:23Like Blu Tack on the bottom.

1:23:23 > 1:23:26And basically you pipe this out from the inside to the outside,

1:23:26 > 1:23:27like that.

1:23:30 > 1:23:33- It really is going to be huge, isn't it?- A huge meringue.

1:23:33 > 1:23:35See, that's...

1:23:35 > 1:23:38Jason can't do this, it does his hips no good.

1:23:38 > 1:23:40It's not good for the hips.

1:23:40 > 1:23:42Like that. And you do four of those discs.

1:23:42 > 1:23:45A really low oven, very low oven, about 100 degrees

1:23:45 > 1:23:47if you can get a low oven. Leave it overnight,

1:23:47 > 1:23:51ideally, and we end up with this that are already cooked.

1:23:51 > 1:23:54Now, the filling for this, we have got the lemon curd.

1:23:54 > 1:23:57Jason is going to keep whisking and whisking and whisking.

1:23:57 > 1:23:59- For about six hours. - We have got lemon curd here.

1:23:59 > 1:24:02Now, this is the home-made lemon curd.

1:24:02 > 1:24:07Then fold in just a little bit of whipped cream, you see.

1:24:07 > 1:24:08Just a small amount(!)

1:24:08 > 1:24:12Well, you know. Why break a habit of a lifetime?

1:24:12 > 1:24:14That kind of stuff.

1:24:14 > 1:24:16Now, if you guys can fill me up a little piping bag of this,

1:24:16 > 1:24:20- that would be great. That is your lemon curd cream.- Gorgeous.

1:24:20 > 1:24:22And then we are going to get...

1:24:22 > 1:24:24Can I pass that over to you, Jason, over there?

1:24:24 > 1:24:26- Shall I carry on with this?- Yeah.

1:24:26 > 1:24:29- You're going to eat this in a minute.- Yeah, good.

1:24:29 > 1:24:31- We have got our discs.- Oh, wow.

1:24:31 > 1:24:34- Has that been left overnight? - That has been left overnight.

1:24:34 > 1:24:37It will be nice and soft in the middle. There we go. Lift this off.

1:24:37 > 1:24:39- Ready when you are, Jase.- Yeah.

1:24:41 > 1:24:45I've got another piping bag there, if you want to...

1:24:45 > 1:24:47- Do you want to have a nozzle into it or not?- No, it's fine.

1:24:47 > 1:24:50- It's all right for that one. - Oh, I see.

1:24:50 > 1:24:53Take these piping bags like that.

1:24:53 > 1:24:58Cut this bit off here. Right.

1:24:58 > 1:25:00And now we can just pipe this up.

1:25:00 > 1:25:02Cor.

1:25:02 > 1:25:04Cor!

1:25:04 > 1:25:06That's one. Take another disc.

1:25:06 > 1:25:09It's a sandwich. Meringue sandwich.

1:25:09 > 1:25:10Two.

1:25:13 > 1:25:16Now, Celia, this recipe obviously feeds one(!)

1:25:16 > 1:25:19You can double, it if you wish, for two portions.

1:25:19 > 1:25:21- LAUGHTER - This is just for me?- Yeah.

1:25:21 > 1:25:25This is a petit four where I was brought up in Yorkshire, love, this.

1:25:25 > 1:25:28We just pop that on there and then we have got more of this.

1:25:28 > 1:25:31So, this is the lemon curd sort of stuff.

1:25:31 > 1:25:34It is actually really simple to make your own lemon curd. It is good.

1:25:34 > 1:25:37That is just whipped cream in there. No need to sweeten this up as well

1:25:37 > 1:25:40cos don't forget you have got sugar in the lemon curd also.

1:25:40 > 1:25:42- There you go.- Look at that bad boy. - Look at this.

1:25:44 > 1:25:48- You're just glad it's not Battenberg, aren't you? - Oh, yeah.- I am too.

1:25:48 > 1:25:50We would have taken a batty.

1:25:50 > 1:25:51There we go.

1:25:52 > 1:25:55Oh, God, this is the caramel as well.

1:25:55 > 1:25:57Gee whizz. Oh, my lord.

1:25:58 > 1:26:00A few bits on there.

1:26:00 > 1:26:02Oh, God.

1:26:02 > 1:26:05Remember, fruit, a part of your five a day,

1:26:05 > 1:26:08- so they are the good-for-you bit. - That's all right then.

1:26:08 > 1:26:13Then you have got the liquid caramel.

1:26:13 > 1:26:17- Look at that.- Oh, for heaven's sake. - Sweet baby James!

1:26:17 > 1:26:19- Did you just... - LAUGHTER

1:26:21 > 1:26:24- Did you just make that up? - Not too old to get a punch.

1:26:24 > 1:26:27You have been trying to get that in all dessert.

1:26:27 > 1:26:29Did you just make it up or had you made that before, this?

1:26:29 > 1:26:34- I make it up as I go along. - Oh, it's heaven. It really is.

1:26:34 > 1:26:36I love it all dripping down the side as well.

1:26:36 > 1:26:38And then you can get...

1:26:42 > 1:26:44Make a wish, make a wish.

1:26:44 > 1:26:46Oh, look at this.

1:26:46 > 1:26:50- I wish never to make Battenberg cake again.- Is that heaven?

1:26:50 > 1:26:52- It really is.- I'll get some spoons.

1:26:55 > 1:26:57Oh, my God.

1:26:58 > 1:27:02- Now, I often get told off on this show for licking my fingers.- Why?

1:27:02 > 1:27:05- I would.- I don't care. Have a spoon.

1:27:05 > 1:27:07I'm going to lift it up without a spoon

1:27:07 > 1:27:10cos I think it is just too good. Am I allowed to have a go?

1:27:10 > 1:27:12I'm going to have the whole thing, yes. This? Can I? Now?

1:27:12 > 1:27:15Girls, don't wait any longer. Bring the glasses over.

1:27:15 > 1:27:18- I think I should eat it. - To go with this, I'd suggest

1:27:18 > 1:27:21a Brown Brothers Orange Muscat And Flora 2009,

1:27:21 > 1:27:25widely available, priced at £6.89.

1:27:25 > 1:27:27- Cheers.- Look at this.

1:27:29 > 1:27:30APPLAUSE

1:27:33 > 1:27:35Brilliant.

1:27:35 > 1:27:38I was hoping to dive in but...

1:27:38 > 1:27:39I'm in heaven.

1:27:39 > 1:27:40# I'm in heaven. #

1:27:40 > 1:27:43We don't often get eating of heaven like that but that's...

1:27:43 > 1:27:46I'm sorry, but why not? It is gorgeous.

1:27:46 > 1:27:48- Thank you so much, everybody. - It is pretty good, isn't it?

1:27:48 > 1:27:51Bad luck, I'm having the whole thing myself.

1:27:51 > 1:27:52LAUGHTER

1:27:52 > 1:27:54Girls, hold on a minute.

1:27:54 > 1:27:55What?

1:27:56 > 1:27:58Oh, no.

1:27:58 > 1:28:01This is the best... See, there's all these people waking up with

1:28:01 > 1:28:05hangovers on a Saturday morning with half a doner kebab stuck

1:28:05 > 1:28:08to their face and we are making this.

1:28:08 > 1:28:09And we have got a meringue stuck to our face.

1:28:09 > 1:28:13What better way to start your weekend than that

1:28:13 > 1:28:15and a glass of wine?

1:28:19 > 1:28:22It was great that Celia wasn't afraid to lend a hand.

1:28:22 > 1:28:25Oh, and if you are piping meringue, don't forget your nozzle.

1:28:25 > 1:28:26That's it for this week's Best Bites.

1:28:26 > 1:28:28You can find all the tempting recipes you have

1:28:28 > 1:28:32seen on today's show with loads more on our website just a click away

1:28:32 > 1:28:33at bbc.co.uk/recipes.

1:28:33 > 1:28:36Have a great rest of your day and I'll see you again soon.

1:28:36 > 1:28:39Subtitles by Red Bee Media Ltd