Episode 78 Saturday Kitchen Best Bites

Good morning. The ovens are full of tasty treats in our kitchen.

It's time for your weekly serving of Best Bites.

Welcome to the show.

We've got some brilliant dishes lined up for you from

the Saturday Kitchen recipe book today,

as well as some hungry guests, including Jon Culshaw

and Celia Imrie.

One of the finest Indian chefs in the country, Vivek Singh,

makes not one, but two, Keralan seafood pies.

He smothers haddock, squid and prawns in coconut milk

and then a whole host of spices, before topping it all off with

some puff pastry and serving the pies with a tasty salad.

Jun Tanaka roasts a baby chicken

and stuffs it with lemon and parsley butter.

He serves it with a fricassee of morels, broad beans,

peas and home-made spaetzle.

Mark Sargeant creates the perfect Sunday lunch for spring,

pan-fried lamb cutlets.

He makes his version of a true classic by serving the lamb

with crushed marjoram peas and a tomato and olive dressing.

And the hugely talented Celia Imrie faced her Food Heaven or Food Hell.

Would she get her Heaven, lemon with my indulgent lemon curd meringue

cake and home-made lemon curd, or would it be the dreaded Food Hell?

Marzipan with a traditional Battenberg cake, made with

home-made marzipan.

You can find out what she gets at the end of the show.

But first, Mexican marvel Fernando Stovell shares his take

on a retro classic.

Stand by for a fiery prawn cocktail

and I must apologise in advance for my useless Mexican accent.

-So this is like a Mexican prawn cocktail?

-It is indeed.

It is very, very similar to the British version,

but obviously the British version has...

-And the name is?

-Vuelve a la vida. Can you say it?

-No.

It's like bl-eu-eu-eur.

I can probably explain. We're doing two different things.

-Was I close?

-Vuelve.

-Bule...

-No, no.

-Vu vu...

-Boo boo.

-Vu-elve.

-Just get on and do the prawns!

LAUGHTER

-Right, next?

-There's two versions.

We have to peel these prawns, if you don't mind.

He's going to do that. We've got these Atlantic prawns.

-These are what we used to serve in a pint glass.

-That's correct.

They're already cooked. They're very nice and sweet.

The other prawns, we are chargrilling them. The tiger prawns.

What I'm going to do in six minutes, if you don't mind,

-six or seven minutes, can you peel them for me?

-I'll peel those as well.

I'm probably going to get bored of this.

Now, I would get you to run through the ingredients at this stage,

but that would probably take six minutes. What have we got here?

It's two different things we're doing,

one salad and the other thing we're doing is a prawn cocktail.

You're doing the prawns.

Towards the end, I'll prepare the salad and I'll explain that.

What I'm doing right now, I'm choosing for the salad, which is

nice and refreshing that complements the actual prawn cocktail.

I'm going to use a mandolin.

Good advice is with radishes, they're very, very...

When you actually have them fresh and you slice them

and put them in iced water, they stay really nice and crispy.

They're even better if you grow them yourself.

Aren't they, Katherine?

-Absolutely.

-There, you see, full of water.

They're fantastic, full of pepper as well.

-But there are two different types of radishes.

-That's correct.

-One of them is breakfast radish.

-Which is that one, the long one.

The long one, that's correct, and this one, I think

they call it British radish, if that's correct?

-Yeah. You've lost me on that one.

-I don't know.

-I'm not really sure.

We'll claim it.

-We'll claim that one then.

-The Olympic radish, it should be.

We claimed the prawn cocktail, look what he's done with it!

LAUGHTER

-Right.

-So this is the part for the salad.

Right. OK.

-Chargrilled prawns.

-That's correct.

-These are a great barbecue.

Three minutes on each side on the prawns.

You get the baby gems, not a lot,

just half of one for one of the salads, that would be great.

Let me just pick and choose.

And if you don't mind, after you've finished with those prawns...

-Segment an orange.

-That's correct, yes.

So for the salad, you need... For the salad and actually

for the dressing, you need a little bit of the natural oil of the orange.

Yes. Do you know what, I'm going to pass these on to Mark,

-because I'm getting bored with that.

-You say things, get away with that.

It's because you're peeling the prawns.

-You need the natural oil of the lime.

-What's this one for?

-This is for the prawn cocktail.

-The prawn cocktail, all right. OK.

So you're using orange zest for that, yeah?

Orange zest and lime zest, both of them are really good together.

It seems to me you put no oil, nothing on the prawns there?

No, no, no.

I don't think it's necessary because you've got the oil on the rest.

Just a little bit of lime juice, a little bit of lime juice on the...

I suppose in Mexico you use the barbecue all the time, don't you?

We do indeed.

This beautiful way of cooking, which is barbacoa, which is like a

barbecue really and you can actually cook them on the pit, on the ground.

It's a very nice way of...

-Have you had a British barbecue yet?

-I have indeed.

I actually married a New Zealand lady

and New Zealand barbecues are absolutely amazing.

Yeah, but that's New Zealand barbecues.

-Have you had a British one yet?

-I have indeed.

-I have indeed.

-Everything is that colour.

LAUGHTER

-It's amazing how they manage that.

-Prawns are getting a bit overcooked.

What I'm going to do right now,

this is for the dressing as well for the salad,

just char a little bit the onion,

just to get a bit of charred flavour into it.

OK, I've got my segments here.

You want me to do the old avocado as well.

So what ingredient, if you were looking at Mexican food, what

particular ingredient would you go out and buy, you know what I mean?

Er.

If you wanted to do authentic Mexican food.

This chipotle chilli, you're using.

The most important thing I think it would be the

substitute of bread, which is obviously tortilla.

That's one of the most important things.

Apart from that, obviously, it varies.

Chillies are very, very important, coriander. It's a must.

Yeah.

Those are primarily the ingredients you usually use for Mexican food.

Thank you very much, chef. Thank you.

James, while you're cutting up the avocado,

how do you tell if it's a good avocado?

I've actually got good advice.

For example, you're just about to hit someone and you've more or less

taut your fist, more or less that sort of bouncy texture you've

got in your hand should be exactly the same texture.

-If you want to speed it up, you can wrap it in newspaper.

-Really?

Put it somewhere warm and it'll speed up the ripening process.

-Or you can put it next to a banana.

-With a banana?

It's all coming out now, you see.

I'm learning. It's great, great.

Right, explain to us about chipotle chilli.

Chipotle, it's part of the jalapeno family and basically

it usually tends to change colour to red

and that's supposed to be the end of the crop.

-Is it smoked?

-It's smoked.

Always it's smoked. Always.

And personally, it's my favourite chilli.

Obviously, you get so many different varieties.

Could be quite hot.

Isn't it hotter than sort of bird's eye chillies?

It's just got a more peculiar, more of a harsh sort of...

It's hot. It is hot.

Do you guys like hot?

Yeah, yeah.

Right, now, your radishes are in the water.

What's next? Peel these.

Peel those.

Peel these ones.

-Peel these.

-Here's how it's going.

They're too hot.

Can I suck the heads or not?

Just peel those. Right, now.

I'm going to be finishing this guy first.

Just three teaspoons.

What have we got in here?

A little bit of garlic and a bit of the natural oils like the lemon.

And the orange.

If you don't mind pounding that.

A little bit of olive oil

and I think...

Now this is a special thing, this thing.

We call it molcajete,

I use it all the time. I take it everywhere.

-It's very, very good.

-It's a lava stone.

It's the old version of the

liquidiser of the Aztecs.

Because obviously they didn't have electricity in those days.

That's what they used to use.

I just got prawn juice all over my shirt.

LAUGHTER

Stop moaning. I'll put a bit of olive oil in there.

So we've got the onion, the lime, the orange,

the bit of garlic, that's gone in there as well.

-A little bit of the chipotle paste.

-Chipotle paste.

-OK.

-A little bit of orange juice in my mix.

There you go. So why the pig?

-Is that any relevance or not?

-You get different shapes.

I've actually asked before, but to be honest,

I really can't remember the different meanings of it.

I'm looking for the coriander.

Coriander? It's somewhere.

I'll use it. I'll get it. I'll get it.

Something else we haven't used.

Right, coriander, there you go.

-A bit of coriander.

-Lovely.

-In the salad?

-Yes, please.

-Coriander in the salad. Right, we're there.

-No.

Is this what it's like in your restaurant?

-You don't want it in the salad?

-No, sorry, I didn't.

Where do you want it?

In this one. Lovely, thank you. That's enough.

-And then we can put the avocado...

-You've lost me, mate.

Where are we going now?

Right, what we need to do is to start building up the salad.

And the prawns.

You're about to open a restaurant of your own?

Yes, we're hoping by the end of the year

and it will be somewhere around the South East of the country.

-Folkestone, is it?

-No, no.

Hands off, that's mine.

So you want the radishes in here?

That's correct.

If we can toss the salad, that would be great.

-In that dressing there?

-That's correct, yes.

Got it, right. So we've got the prawns.

Explain to us what's in here.

Right, you've got ketchup, lime juice, orange juice.

I personally prefer Seville oranges, which are a bit more bitter,

but they're not really in season.

Avocado, some shallots.

-And fresh tomatoes.

-We're in Kennington Road, mate.

-Seville oranges.

-Seville oranges.

It's Tesco's. Right, this?

So this is the prawn cocktail.

You want to put a bit of oil in here?

And what about the orange?

And the orange segments.

And the orange segments.

And we're ready to go.

-Sounds good to me.

-Looks lovely and fresh.

-It is.

To be honest, with the weather today it's probably perfect.

Over in Mexico, this is supposed to be a cure for something.

Yeah, we call it Vuelve a la vida

and the full translation is revitalise or bring it back to life...

..and yes, it's for the morning after.

It's a very good cure for hangovers.

Hangovers.

As I come to work, Colin, I come to work

and people are leaving nightclubs.

As I come to work,

there's people waking up with sort of Chicken McNuggets

stuck to the pillowcase and then they can have that, you see?

Remind us what that is again.

It's a must to have with salted crackers.

We've got salted crackers. Remind us what that is again.

It's a Mexican prawn cocktail called Vuelve a la vida and a salad,

a very fresh salad, with hearts of palm,

which I absolutely love.

Another ingredient that we missed out.

Just for the nice crunch at the end,

a little bit of toasted almonds.

Check that out, delicious.

Thank you.

There you go. Tell you what, it looks fantastic.

-What does it taste like?

-This is for us.

-That's actually for you.

-Oh, OK.

Mr Fitness. There you go.

Wow. What do you think, ladies? It looks fantastic.

Dive in, tell us what you think.

With the chipotle, do you have to use that with caution?

That's why I ask, "Do you like it spicy?"

And I think chillies are very seasonal,

so there could be one season that it could be really spicy.

You like spicy food, so what do you reckon to that?

-Mmm!

-Have it with a cracker, it's really, really good.

-That is delicious.

-Thank you so much.

-Great flavour with that.

-Unbelievable.

-Do you mind, ladies, if I have a little bit more?

-Go for it.

The traditional dish, Vuelve a la vida,

has octopus, mussels, oysters.

It's really good.

-Mmm! Mmm!

-Silence, that's all we're getting.

Thank goodness Mark helped me out shelling those prawns.

Coming up, I'll be making

vodka and tonic battered haddock for Cheryl Baker,

after Rick Stein takes us on a Mediterranean escape to

Puglia in Southern Italy, to look for a local speciality, sea urchins.

A friend asked me the other day what was special about Puglian food

and the first thing that came to mind was ricci, sea urchins.

When I think of Puglia I think of ricci and I think of particularly,

later on today, a lovely plate of pasta with ricci.

Because there's not a lot in a ricci,

but when you combine it with some pasta and some garlic and olive oil,

maybe a bit of parsley, you get that real taste of the sea.

They take about 18 months to grow to this size

and around here they were so plentiful,

that conservation and overfishing never crossed the fishermen's minds.

But, because they are a tremendous delicacy,

the numbers are getting fewer

and for the first time, the fishermen are starting to

think about what could be done to ensure that ricci remains plentiful.

Most people who will come to eat these today will simply have them

raw with a bit of bread and a glass of wine.

You only eat the orange roes, but they're lovely.

They say it's an acquired taste.

I acquired mine nearly 30 years ago.

This is one of my top five dishes from the Med

and it's cooked here by Rosa Martellotta.

La rotonda lo spaghetto e ricci e molto, molto, molto buono.

'As you can gather, she likes it very much.

'So there's lots of olive oil, a humongous amount of garlic,

'and lots of sea urchin roes,

'I'd say about 50 of them.

'for one portion.

'Then a splash of wine and a handful of chopped parsley and let it warm.

'It's cooked enough at this stage.

'Then in with the pasta.

'And in this part of the world,

'it doesn't take too long.'

Cinque, spaghetto tosto.

'Cinque minuti, five minutes.'

-Tosto?

-Tosto.

'And she says it has to be tosto.'

I'm not quite sure what she means by tosto, but I think I can...

-Tosto, tosto.

-I think I get the general...

'I think she means it has to be fairly hard.'

THEY LAUGH

'Well, like all good Italian cooks,

'the pasta goes into the saute pan so it gets completely

'covered in all those wonderful

'flavours of the sea, garlic and oil.'

-OK, vai, mangiare.

-Mangiare.

Roba tosta. Mmm!

E dura? E dura?

It is! Si! When the Italians talk about al dente...

Al dente, al dente.

..they really mean it.

I mean, the pasta in here is almost hard and you couldn't serve it

back home like that, people wouldn't go for it, but it's lovely.

It's got this lovely taste.

I mean, everything in it, I doubt if anything that's in here was

grown more than two or three miles away from this spot.

I think that's what's so special about Italian food. It's so simple.

It's just what's around, what's available.

And, of course, it has a sort of, for want of a better word,

a sort of truth about it,

which just makes it so wonderful.

You've got to arrive on the stroke of 12 to get a seat here.

I was really surprised to see that most of the people eating

these were young, probably students from the towns nearby.

I expected grizzled old fisherman puffing fags

and knocking back grappa.

I think the popularity of seafood in Puglia, like this grilled octopus,

with the young, is because they all grew up on it.

They all seem to respect it for what it is.

I can't imagine any of us could have gone past this without buying

a kilo or two of fresh peas,

harvested straight from the fields.

Due kilo. Due, si.

I'm very happy about this.

I just noticed a load of these guys on the road as I was driving up.

I was thinking, "I've got to have some."

Because last night I was in a restaurant in Ostuni

and we had a load of antipasti and they brought out a big bowl of peas

in the pod and I was sort of thinking,

"Imagine if I did that in England, people would think I'd gone bonkers,"

but it was such a perfect thing.

It's the thing I really remember about the meal,

because they were so fresh.

They're the first peas of the season.

Basta cosi? Si.

Grazie.

'I can remember lots of expeditions with my children,

'to pick your own, intending to stock the freezer with beans and peas,

'or make jam with strawberries and raspberries.

'But none of it got further than the car.'

Childhood memories, it doesn't get any better than this.

But back in Padstow, what to do with a bag full of new season's peas?

It's such a pleasure to see the first peas and broad beans of the season.

It's a bit like hearing the cuckoo for the first time.

This is peas braised with onions and Parma ham.

It's the sort of thing you only want to cook

when the peas are at their tippy top.

Start by searing the onions in some olive oil,

very hot oil so they colour up quickly.

Add a small amount of water and cover them,

so they are left to stew and soften.

Cut the ham into small chunks.

Cubetti, as they say in Italia.

They'll end up looking like little jewels in a sea of green.

And this is really good bistro food, I think.

With a glass or two of chilled white wine and some crusty bread,

it would make a memorable lunch.

Then some roughly chopped garlic,

two or three cloves is quite enough.

And finally, at last, in with the peas.

They won't take long to cook

and you don't want mushy peas.

Just need to add a little bit of water,

cos it's just a tad dry,

just to stew down and that water will go into the olive oil,

make a nice little emulsion.

And now some seasoning.

I just feel this dish, I'm on a bit of a roll,

this is the sort of thing that people love.

I mean, similar dishes to this you can get in Spain,

that's pea and Serrano ham

and in France with Bayonne ham, Italy with Parma ham.

And of course, not forgetting our own pea and ham soup.

It's a great combination.

And finally, a little, not too much, salt.

Not too much, otherwise the salt police will be on to me again.

Serve them in a warm bowl with lots of flat leaf parsley stirred in.

There's an argument going on in Italy at the moment.

Some trendy chefs are refusing to put garlic in anything

and the old brigade are outraged, as indeed am I.

This wouldn't be half as good without it.

They've got to be joking.

Pea and ham's just one of those classic combination flavours that

really works well together.

Some ingredients that were meant to be eaten together,

and being from the North and having two Italians here,

is the combination of fish and Yorkshire caviar.

Mushy peas.

-Say again that word?

-Yorkshire caviar.

Just read my lip. Mushy peas.

-Not moo-shy peas.

-It is moo-shy peas.

That's what it is. You're telling me how to speak English? There we go.

He's been here longer than I have, as well!

-He was born in Walford.

-Mushy peas!

-Right.

So first of all, what we'll do is we'll make our batter for this.

Now, the way that our fish is slightly different

and what we'll do with this, we're going to use haddock for this.

I thought we'd use plain flour,

some yeast. A little bit of yeast.

This is dried yeast.

And then we use salt and sugar.

We keep that separate to the yeast, because salt kills yeast.

Sugar will feed it, salt will kill it.

So we keep it separate for the moment.

When we mix it all together, it doesn't matter.

Bit of cider vinegar.

This is where it gets... You'll like this, Cheryl.

-Can you see, I'm...

-Vodka and tonic.

-I do like vodka and tonic.

Vodka and tonic in a batter. That's vodka going in there.

And this is tonic water.

That would be like tempura.

Yeah, but vodka and tonic and with it

having the yeast in there, it froths up.

Are you saying that dry yeast and dry salt don't work,

but when they're wet, they're OK?

It will kill each other.

If you put salt on yeast directly, it will die.

-But it's OK when it's mixed?

-Yeah, cos you've got the sugar in there

and you need it somewhere warm, that nicely froths it up.

We've got one here.

We leave that for about 45 minutes

and we end up with our batter, like that.

-You can see that. Smell that. It smells like bread.

-It does.

Why have you put vodka in it?

Because you're here.

SHE LAUGHS

Just vodka and tonic batter. I think it works...

I do like vodka and tonic. I do.

So what we do, we take our haddock like that

and just pop that in the fryer.

So make sure it's really well coated.

No need to flour that beforehand.

Just pop it straight into our fryer.

Be really careful when you do this.

Always lay the fish away from you at that point.

Pop it in so it doesn't splatter up on you.

And then, of course, the most important thing with this is,

of course, scraps.

-Scraps?

-Scraps.

What is this scraps?

-Scrapelo for you.

-Scrapelo!

-That's it on here.

Now, obviously we can't talk about today without

talking about Eurovision.

You had several attempts at it, didn't you, before '81 when you won?

Yeah, I did the Song For Europe, as it used to be called.

First one I ever did was in 1976 and I came second, Brotherhood of Man.

Lost by two points. You know,

# Kisses for me... #

That one? That won and we lost by two points,

doing a song called Wake Up.

Then I was in it for several years, in different guises.

But then I won with a band called Co-Co in 1978.

We went on to do Eurovision in Paris and, sadly,

although we were tipped to win, we came 11th,

which was the worst that the UK had ever done at that time.

So I was humiliated.

What's it like going back into it again?

Well, I didn't think we'd do any worse than 11

and I thought actually Making Your Mind Up was a great Eurovision song.

And to be perfectly honest, James, the reason I did it was

so my mum and dad could watch me on the telly again.

Right. But how did Bucks Fizz come about?

How was that going from that?

Because I'd been in Co-Co and I'd done Eurovision

and I was in a girl/boy harmony band,

and I left, the woman who put Bucks Fizz together knew me

from my previous experience and she approached me and asked me to join.

Mike Nolan was already there, because Bucks Fizz,

if you like, was built around Mike.

He was the first one in the band.

I suppose I was the second.

Jay Aston came through a dance agency

and Bobby G, I believe, answered

an advert in The Stage, or something.

So why do you think that was a success as opposed to

everything else before it didn't go so well?

Was it Velcro?

Of course it was Velcro, for goodness sake!

It was Velcro, it was the primary colours,

the song was a very happy song,

we all had blonde hair. It was just...

We didn't all have blonde hair before the competition,

we had to be done so our hair and our height, even,

we all had to be the same height as Mike Nolan.

It's all down to Mike Nolan.

Really, that much goes into it?

Because you see some of it nowadays and, let's face it,

some of the stuff that they're wearing is a bit...dodgy, isn't it?

Well, I think because we ripped the skirts off, at that time

nothing like that had been done before.

You know, I think in 1975 or '74 when ABBA won,

they wore quite outlandish outfits,

but there wasn't anything, other than the really strong song,

that caught your eye, that made you think, "This is really good."

The Making Your Mind Up song was good for your Eurovision,

but it wasn't, I don't think, good enough to win.

Thankfully, because we had the rip-off skirts,

we won by four points.

Why do you think we've done so badly since then?

Possibly because we've had bad songs,

possibly because everyone hates us.

Or a combination of both!

But it seems to me that

a lot of it before is that people

voted for the next-door country and that kind of stuff.

Yeah, there is that.

The Eastern European's have had their own version of the Eurovision

and so their comfort zone is

voting for the next-door neighbour.

But I think they are now becoming more westernised

and I think possibly, hopefully, anyway,

tonight's competition will be fairer than it has been for years.

Cos the voting of it's slightly changed?

It changed last year.

We thought, "Oh, this is good for us, the voting's been changed

"so that the people vote and there are professionals who vote as well."

And we came last, so we can't use that as an excuse any more.

Right, Cheryl, I'm going to show you how to make Yorkshire caviar.

Oh, this is my worst nightmare.

What do you mean, it's your worst nightmare?

It gives you wind!

LAUGHTER

This is the reason why I did it, because you're in a nightclub tonight, see?

I believe you are actually going to a nightclub tonight, aren't you?

I'm working. It's a big club in London called G-A-Y

and because it's Eurovision night, we're doing a gig.

And it'll be great.

It will be, because they won't mind.

Lots of people in there and what you do, if it does happen,

you sort of do this over here.

LAUGHTER

I'll be floating on air.

I've learned something!

Pasta fagioli, dance and move away!

This should hopefully stop it, right. This is bicarb soda.

-Isn't that what gives you it?

-I don't know. It does something.

Bicarb soda in with the marrowfat peas. Leave those to soak.

We've got the marrowfat peas here and all we do is drain these off,

right, like that.

And cook them in plenty of water.

Now, like you say, you drain them off for a good few hours

and you cook them in plenty of water.

To finish that off, we've got butter. Look at the fish.

The fish looks great.

Fish, plenty of butter, salt and pepper, obviously.

And we've got proper Yorkshire caviar there.

I'm going to pop this on the plate. Look at this fish.

Vodka and tonic batter.

And the wind is gone.

And the wind is gone.

Still on with the Eurovision,

you're doing a bit of a comeback gig, aren't you? In July?

Yeah, 11 July, we're at the... I was go to say the Albert Hall.

We're not there. We're at the Palladium.

The Palladium, which was the first theatre

we ever worked in after winning Eurovision.

So we're doing our 30th anniversary at the Palladium on Monday,

-11 July and we've got Bjorn Again as our special guests.

-Fantastic.

So it will be a Eurofest.

A Eurofest. Sounds good to me.

Well, best of luck with it.

Right, I'm just going to get the old scrappio

for the old Italianos.

-Wonderful.

-Over here, there you go.

That was a mistakio.

A mistakio you made it.

-And this is for you.

-This is for me.

-There you go.

I don't eat fried food.

-Well, you do now.

-I will do, of course I will do.

Cut it. Cut it.

-Actually, that's great.

-Crispy, crispy.

-That sounds amazing.

Vodka and tonic batter.

-Vodka and tonic. Can I have the lemon?

-Yeah.

Lemon. Now don't forget that little bit of Yorkshire caviar.

And the Yorkshire caviar, OK.

That's hot.

-Happy with that?

-It's fantastic.

Remember, if you're stood next to Cheryl in a nightclub, move away.

LAUGHTER

You can't really beat Yorkshire caviar and scraps.

If you'd like to have a go at that recipe or any other

recipes from today's show, they're just a click away at our website.

That's bbc.co.uk/recipes.

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

at some of the great cooking from the Saturday Kitchen back catalogue.

If you fancy fish for lunch, look no further.

Vivek Singh has the perfect Indian take on a tasty fish pie.

Take a look at this.

-Great to have you on the show.

-Thank you, James.

On the menu is...like a fish pie?

Yeah, a Keralan style seafood pie.

Inspired from the Keralan mole sauce.

So, coconut, ginger, curry leaves.

-This will be southern Indian, yeah?

-Southern Indian.

You want to do that with... Instead of sort of a fish pie and peas,

we've got a little salad that you want me to get on with here,

with cucumber, tomato.

And then these sort of beans that you've got in here.

These little shoots.

Sprouted fenugreek seeds.

I tell you, these are going to be the next Indian superfood.

They're really healthy for you. Really good for diabetes.

Lowers your blood cholesterol.

-Superfood! Can they fly?

-Superfood. Superfood...

Superfood!

These are just fenugreek that you soak?

Yeah, fenugreek you soak overnight

and then change the water.

And then layer with either tissue paper or...

But they're quite sharp.

They're quite bitter. And they're really bitter when they're raw.

Really, really bitter.

Try those, see what do you think. But they are quite bitter.

When they're germinated, a lot of the edge of that comes off,

-it's a lot more palatable then.

-Bitter.

-A little tangy.

If you consume small quantities of fenugreek everyday,

you'd stay clear of diabetes all your life and also, it's good for

-your skin and stuff, so, medicinal and therapeutic values too.

-Right.

So this part of India where this is from, this is Kerala. Coconut,

-coconut, particularly prawns and seafood, amazing seafood.

-Oh, yes.

Seafood in Kerala, it's hard to beat.

So, squid, pearl spot, prawns, shrimp, what have you.

-All of this stuff.

-As good as Brittany?

-As good as Brittany? Yeah.

Probably as good as Brittany. I would have said better. But what do I know?

-Not a patch on Yorkshire.

-Really?! Seafood! THEY LAUGH

We've got some great fish and chip shops.

James, you say I use so many spices that it becomes difficult to follow.

I think with Indian cooking, it is, you make it easy,

because to actually replicate these recipes,

it's the addition of certain spices, particularly the amounts, I think.

This one, what I've tried to do is keep it as simple as this.

Take a look at this.

Green chillies slit, ginger, curry leaves and onions.

Now, curry leaves, would you use dried,

because you have fresh ones here, but you can get them frozen.

You can get them frozen.

You can buy fresh and then if you have leftover some...

-But the dried ones are OK, for this?

-The dried ones are fine.

Especially when they come from the freezer,

it's not a problem. They just don't LOOK as good.

-But they taste just as good. Right, so curry leaves.

-Yep.

The ginger, the chilli and the onion has gone in.

-Some seasoning and some salt.

-Just some salt and sugar going in here.

Into there. You want some lemon juice and some olive oil.

OK. Like that.

And then this is just fenugreek that you buy from the shops

-and soak it overnight.

-Exactly, you buy fenugreek seeds,

they're not too expensive, you find them in any good Asian store.

Right. OK, we're nearly there.

Mussels going in.

-Mussels going in now.

-Like that.

Now, tell us about this new restaurant, because it comes off the

back of a pop-up restaurant that you did in New York for the first time.

No, this is different.

I did a pop-up for Cinnamon Club in New York in February.

This is Cinnamon Soho.

I have found a site in Soho last year,

and I always wanted to do something a bit more casual.

There's a few things that we hadn't done.

We've never done small restaurants,

and this one is small.

And we didn't have a restaurant in the West End,

so when this came up, just, you know,

it's fun, it's casual,

it's relaxed, it's far away from a temple of gastronomy that you

take off your shoes and go into.

It's really a fun, relaxed, all-day kind of place.

Actually, drawing a lot of inspiration from Soho itself,

the surroundings.

It's really chilled.

It's really easy.

And the menu is quite simple and accessible.

So you've got this.

You know, obviously,

you have the Cinnamon Club, are you aware of the cinnamon challenge?

-The cinnamon...?

-Challenge.

-No, no. Tell me more.

-Are you aware of the cinnamon challenge?

-What's this?

Look it up on YouTube. It's people,

-seeing how long they can hold a mouthful of cinnamon.

-Really?

-Without taking any water. It's very, very funny.

-Cinnamon powder?

Yes. Cinnamon powder. Yes. It's not recommended to try it at home.

You see clouds of cinnamon dust, basically. People choking.

-It's very funny.

-Right, so the mussels are being steamed up.

I'll take a look at that.

So, there's a sink in the back when you want to wash your hands.

I'll prep the fish for you.

Over here, you've got, what, you've got prawns, squid?

I'm going to make the one with the mixed seafood and you can do me one.

I have chopped up the smoked haddock. And just the haddock.

But the fish they have in the southern part of India,

you had some amazing mackerel when I went there.

Yes, there is great mackerel, there's tuna. Pearl spot is a local

fish you get, some great fresh water and sea water shrimp. And prawns.

-Squid is available.

-Yes.

-Squid is very good.

-And why the smoked fish?

-I like the depth of flavour it imparts, really.

It's a really good flavour. And the shrimp.

So, literally, we just cut out the tops of this pie.

This is just butter puff pastry.

And you want one shaped with a fish,

so we know which one Matt's got. There you go.

-A little bit of egg wash in there as well. It's very quick.

-The mussels.

You shape food in the shape of the food,

because when I was a little boy, there used to be

chicken nuggets, but they were shaped like dinosaurs.

And that used to mean I would eat them.

-Right, I'll do it as a dinosaur then.

-Yes, please.

-Thank you.

-What's a dinosaur look like?

-Anything.

-Right.

-This is one that's actually never been found yet.

-Right, OK.

-THEY LAUGH

-Well, thanks for that.

-Is that all right?

-Yes.

THEY LAUGH

Normally, I would have cooled the sauce down, but here,

we just mix the sauce in.

-Bit in each, yes?

-Yes. A bit in each. Just let the whole thing go in.

I've seasoned it well enough, so you don't need to add any more.

I'll move this out of the way. We've got all of that.

And then just mix it all together.

Ideally, you want to cool this down.

Ideally, you want to cool it down, if you're having

a dinner party, you could have done this beforehand.

And just leave it, keep the pastry out and have it ready in the fridge.

So when your guests are sitting down for lunch,

-you just bang it in the oven.

-Not very common to see a curry pie.

-Sorry?

-Not very common to see a curry pie.

Yes, that's why I have it on the menu at Soho.

-We've had two versions of curry pie recently.

-Yes, you did.

There's a bit of a revival of it. There you go. A bit of that.

I'll put the dinosaur on that one.

-Yeah.

-I think it...

No, it probably doesn't, but a bit of that on there.

Over the top, egg wash, and you finish this with these little seeds?

Black onion seeds.

This is the topping that you find on naan bread. I think it

-adds a wonderful...

-We used wild garlic before.

You were saying in rehearsal that you would put wild garlic

on top of naan bread as well, which is...

-Wild garlic topping on naan bread is great.

-Beautiful.

-So, in the oven.

-Yes, in the oven, please.

-How long?

These, 12 to 15 minutes at 200 degrees.

Right. They come out. We have these amazing looking pies over here.

Look at that.

I have to say, this one has got a fish on it, is that all right?

-It's evolved.

-OK.

-Yeah.

And that goes straight in there, literally 200 degrees. That's done.

And then I'll get your trays ready. There's one for you.

You can plate yours up, there you go.

And then this is the salad with the shoots, the cucumber, the tomato.

Sprouted moong, sprouted fenugreek.

-And it's got the lemon, sugar and salt in there.

-That's right.

And some light olive oil. You don't have to use anything too fancy.

I'll place that one on there. Remind us what that is again?

This is a Keralan seafood pie with haddock, shrimp, mussels

and for Matt, just with haddock.

Easy as that.

He's off. He's off with it already. Right. Dive into that one.

-Try that.

-Thank you very much.

-The seafood of course.

Thank you very much.

-Your smoked haddock is very, very hot, so just be careful.

-All right.

And those shoots, I just think they're great,

because I sort of went back to my garden last week

and did the mustard cress just on tissue paper and within three

or four days, you've got them, and that's all it takes.

-That's all it takes, yes.

-Never seen those before.

-It's very hot.

-Very hot. Real hot, that. I've gone in too early.

-Eaten too early.

Very hot, but it's nice. But very hot. Very, very hot food.

Very spicy hot, but actually temperature hot as well.

If you make that pie at home, try not to burn your mouth on it.

It's Two Fat Ladies time now. Today,

they're cooking for the hungry rowers of the Cambridge University

Boat Club on dry land, thankfully.

A-ha! Cambridge! So ravishing!

Not nearly as ravishing

as the rowing crew we've been invited to cook for.

-I believe they won this year's boat race in the fastest time ever.

-Yes.

-And we are cooking their celebration dinner.

-To the river!

Oh, look. A handsome oarsman.

-Lovely scenery. Isn't that pretty?

-Yes.

-Cows and all.

Look at that little boat. Tiny little boat.

-I couldn't fit my body in!

-I know, I suppose not!

-Where are our beautiful young men?

-I don't know, Jennifer.

At least they're expecting us, that's us.

But where are the people we're dealing with?

Not a leg in sight, I don't know, very frustrating. Ah!

-Hi, ladies!

-Hello!

-Good to see you.

-How lovely to see you.

-Welcome to Cambridge.

-With your wonderful boys. These little fellows.

-The little boys!

Congratulations on your great victory.

Indeed, but we expect it, don't we?

We were always brought up to think that Cambridge wins.

It's all due to you, probably. THEY LAUGH

Oh, absolutely, yes, they don't get any credit, it's all due to me, yes.

We must cook a great deal for these tiny little creatures.

Yes, I think they need feeding up! Which kitchen are we cooking it in?

-The coach's kitchen.

-Is it near?

It's just around the corner, actually.

-Right, let's go.

-We'll take you there.

-This is looking up!

-THEY LAUGH

Rabbit is that most neglected of creatures,

and the recipe I'm going to cook is a dish involving both

the fillets of rabbit and the leg meat, which

I've cut from the rabbit and which I am simply going to mince.

You can do this in a food processor,

but you get a better texture from the mincer.

And put it in a bowl. And mix into it, a single egg white.

I prefer the leg meat, I prefer it. It's rather like chicken.

Well, you're going to get the benefit of both in this, Jennifer.

-It's very good.

-Juicier.

-Yes, it is.

And it's a pity not to use the leg meat because,

as Jennifer said, it is juicier, and it gives a fuller texture.

And quite a lot of pepper. And salt.

As I'm going to use bacon with this dish,

I don't need to add too much salt. It depends how salty your bacon is.

And then just mix it all together well so that it makes a nice paste.

As I said, if you're doing this in a food processor,

you just throw the whole lot into the food processor

and go whizzy, whizzy.

And then, take out your aggression. Look at that.

-Isn't that a lovely thing?

-A fine cleaver.

-And flatten the fillets.

One of the advantages of being as heavy as I am is

if you put your weight into it, it doesn't take very long.

-Terrible noise.

-I know, I'm sorry about this.

THEY LAUGH

They're wrapped in clingfilm, just to keep them together

and stop them spreading too much.

There we are, that will do.

And then you unwrap them.

If you're lucky. I'm never any good with clingfilm.

-Can I help you with my talons?

-No, no, it's all right. There you are.

Look at that. Isn't that sweet?

Rabbit is everything you ought to be eating.

-It's lean, it's fat-free, it's wild.

-I think it's delicious.

-That's the most important thing of all.

-I am very fond of bunny.

This is seasoned flour.

It's just flour into which I put some salt and pepper

and a bit of cayenne pepper and a bit of dried mustard. There we are.

All beautifully floured.

And then all you do is you take a piece of smoked bacon

and put it onto your rabbit.

-And then on to that, you put a nice layer...

-Of leg rabbit.

Yes, exactly. I don't know why people don't eat rabbit any more.

There are three very good reasons.

The fluffy bunny brigade who say,

-"Oh, I couldn't eat a sweet little rabbit."

-Ewww.

And then there's the people who have had far too much rabbit stew,

I mean these would be older people who lived in the country during

the war, and then of course, there's the memory of that dreadful disease.

-The myxomatosis.

-Yes. Which put a lot of people off.

Just shape it nicely to the fillet.

And onto that I'm going to put some sorrel.

Sorrel is a wonderful herb, it's what

we used to use for the lemon flavour before the citrus fruits came

in from the Mediterranean and it's actually full of vitamins C as well.

You don't need to take out the whole backbone,

but where there's a sort of tough bit of rib, just pull it out.

Sorrel melts when it's cooking,

and so it kind of melds into the dishes, a lovely thing to cook with.

If you don't have sorrel for this recipe, you can use sage leaves.

There we are.

And you put the other piece on top

so that you have a nice little parcel.

Right, well, I'm going to do a vegetable dish which

really can be eaten as a course on its own, as the French do,

and it's peas cooked with spring onions and hearts of lettuce.

Ideally, you have a huge kitchen garden,

you get the youngest possible peas you can.

Otherwise, you can use frozen ones, which... I think the pea

and the raspberry are the two success stories of the frozen world.

And then they take very much less time to cook, but if you

can get the real thing really young, it is absolute heaven.

What music hall singer was it - she sits among the cabbages and peas?

-I have no idea. Vesta Tilley?

-That's exactly who it was, well done.

Now, I get my saucepan with some melted butter. Quite a lot in there.

Put the peas in.

Then we put a sprinkling of sugar.

That's always good for the flavour with peas.

Some chopped up spring onions, that's very good with it.

Now what we want to make is a bouquet garni or a fagot of herbs,

as we call it here. A piece of butter muslin,

that you can get in any reputable shop that sells materials.

And you put in a bay leaf, a handful of thyme,

and a nice bunch of parsley, that's all it needs, this one.

You wouldn't use one of those packet things that you can buy?

I never use the packet things, they have no taste at all.

They're like putting a packet of dust in.

There's no point at all

when you've got all these things you can put in.

And none of this is difficult to get.

I have thyme on my fire escape, it's been there for three years, nothing

ever seems to happen to it, so you can always have a pot of thyme.

And bay leaves, you can almost steal them off peoples' front doorsteps.

THEY LAUGH

I can see it now. Yes.

There are lots of bay leaves everywhere,

no-one knows anything about it.

Jennifer Paterson, arrested for bay leaf theft.

I could put my wig back on and come and defend you.

I don't think anybody minds the odd bay leaf going.

There, that's all you've got to do, nothing fancy. Tie it up.

And plonk it in. A touch of water.

Not much, because we want a sort of concentrated juice at the end.

Then we want to put in these half chopped up hearts of lettuce, any

lettuce will do, but the little gems are quite good, pop those on the top.

And a little salt. You can always add more later.

Cover it up with a lid.

And pop it on the stove. Stew it a bit until the peas are ready.

-They take quite a little time anyway.

-Ho-hum.

-Shall I take that?

-Could you?

-Thanks. Great.

-These look lovely. There we are.

-Thank you, dear.

-Prego.

-Too kind.

-I'm going to shell more peas for these little boys.

Yes, I should think they will want quite a lot.

In here, I've got a pan of melted butter.

And I'm just going to put into it some finely chopped onion.

And you just want to let it soften, not to colour,

just to soften down a bit.

And very carefully, I put the rabbit parcels into the heat.

Make sure at this stage that they don't break up at all.

And you need to leave them to cook, just to colour, really.

Because of the egg white,

it will seal itself together a bit with the heat.

And then, turn them over very, very carefully.

Pat them back into shape if they've gone out of shape at all

and just leave them to colour again on the other side.

And I'm just going to put in a good slurp of white wine.

And you can use ale or beer or cider, in fact anything

like that, but wine tends to be the thing one has most accessible.

Let that come to the boil.

And then, cover it and let it cook for ten minutes.

This whole thing, I think, is ready.

Now, I've got my peas and the lettuce and onions,

they're making the most delicious smell. Wonderful.

Now, we'd better take away our gruesome bundle of herbs.

Then we drain these, but we want to keep the juice, because all of

the juices from the different things will have made a delicious taste.

So, put it into another bowl. You see how pretty they look?

The mixture of the colours is very nice. Shake it about a bit.

Place them in a warm dish. Now then...

we're going to add to the juices from the pan -

guess what? - some cream.

This makes a most delicious sauce.

It needs some seasoning, some ground pepper.

Season to your own taste.

No-one knows what your own taste is except you.

Swirl it around a bit.

Aaand...pour over the accumulated vegetables.

It's... SHE SNIFFS ..a wonderful smell.

Eaten as a first course, it's really very good,

especially for all these vegetarians. They can have nothing against it.

Nectar for the gods, I think.

Gentlemen, we're going to start you.

Set!

GO!

Wonderful sight.

Jennifer, they're going a bit fast. How will we keep up with them?

-Get back on the bike!

-Oh, yes!

Stay really relaxed.

Move those lovely legs! Keep your legs together!

They're all little Grace Darlings to me.

Push harder!

Bow the finishes!

Put your bodies into it!

John, stop using your head and keep it still!

Right on your toes here. Right on your toes.

You've got a college with less than 90 undergraduates in each year

and yet you have something like...

Two Olympians amongst you.

Gentlemen, to the winners

of the 1998 Oxford and Cambridge boat race, Cambridge.

Record holders.

ALL: Yeah!

With an easterly wind and a giant tide...

'A sophisticated end from simple, rustic ingredients.'

-I hear the tide goes faster in 2000.

-Really?

'An exquisite mixture of summer vegetables.'

-Well, the ladies have done us proud, I think.

-Those ladies are great.

LAUGHTER

# Well, it's lovely punting weather

# La-la-la, la-la-la. #

I must say, it's a most beautiful evening, isn't it?

-Couldn't be more beautiful.

-I know.

This is when everybody from abroad falls in love with England.

-And what's this fine, great building?

-I don't know. What's that, Rob?

-It's actually part of Clare College.

-Clare?

-Yes.

Named after a lady called Elizabeth de Clare,

who was very wealthy, because she was married and widowed

three times by the age of 28.

-Good heavens!

-Quite a good record.

-Yeah.

Just as well those boys were hungry. Now, we're not cooking live today.

But we've got some great recipes from the Saturday Kitchen archive for you instead.

Still to come on today's Best Bites,

'we look at the first time Tom Kerridge tried his hand

'at the Saturday Kitchen Omelette Challenge.

'He's up against the omelette-making veteran, Nick Nairn.

'But how would they fare? Find out a little bit later on.

'Mark Sargeant pan-fries lamb cutlets'

and serves them in the perfect way for an alfresco lunch.

'He serves the lamb with marjoram, crushed peas

'and a tomato and olive dressing.'

And Celia Imrie faced her Food Heaven or Food Hell.

Would she get her Heaven, lemon,

with my sumptuous lemon curd meringue cake

with home-made lemon curd?

Or would she get the dreaded Food Hell, marzipan,

with a delicious traditional Battenberg cake

made with home-made marzipan.

Find out what she gets at the end of today's show.

Now, if your roast chicken has a habit of turning out dry and boring,

then look no further, as Jun Tanaka has the recipe

to ensure you get the perfectly cooked bird every time.

Welcome back, Jun. A little baby chicken.

Yeah. It's not used a lot.

-You could do this recipe with a whole chicken?

-Exactly.

So it's going to be roast baby chicken.

Underneath the skin, I'll stuff it with a lemon and parsley butter.

A little fricassee, which is a mixture of some morels.

-Now, these are like the prince of mushrooms.

-They are.

Absolutely fantastic.

Broad beans, fresh peas and there I'm going to make spaetzle,

which is pasta flour, eggs and a bit of creme fraiche and that's it.

It's like a German, Austrian...

They produce it all over the place, don't they? It's very simple.

-OK, first you're going to make the topping.

-Yeah.

-Plenty of herbs for this one, then.

-Yeah, just the parsley.

Not too much of the stalk. So breadcrumbs goes in.

This has been dried out, so it's a great way to use up all of those

kind of leftover pieces and dry it in the oven so it's nice and crispy.

That's going to give it body and texture.

-This is dried out, not toasted.

-Dried out in the oven, yes.

-And then the parsley goes in there.

-There you go.

-Loads of lemon.

Grate about half a lemon straight into there. Plenty of seasoning.

I mentioned whole chicken earlier. A large chicken, I could say,

-cos you're going to stuff it underneath the skin, this one.

-Yeah.

And it keeps it really moist.

You know when you roast a chicken,

you can never get it perfectly cooked

because the breast always cooks a lot quicker

and, by stuffing the breasts with the butter,

it kind of bastes itself and keeps it really moist.

And this breadcrumbs, once it's made, it'll go bright green

-and it's fantastic.

-And this is for our butter.

-Exactly.

Coated on, like a piece of lamb, just before you roast it.

It's absolutely brilliant.

You said you are bit of a fan of roast chicken.

-Ever tried stuff like this?

-No, no.

You take a chicken and chuck it in the oven?

Chuck it in, leave it, come back three days later when it's done.

This is nice, because it bastes itself.

Using these little ones is really good as well,

cos they cook quite quickly

so it's not a long, long, tedious affair, is it?

With the little baby chicken.

-The idea is we just leave that machine blending, don't we?

-Yeah.

Meanwhile, show us how you take the wishbone out.

Basically, take the wings off, take the wishbone out...

which is very simple to do.

The only reason you're doing that is it just makes it a lot easier

-to carve the breasts up afterwards.

-Yeah.

-And then...

this bit is a little bit fiddly, it's not too bad.

All you have to do is get your fingers

and just ease the skin away from the breast and that is going to form

the pocket that you're going to put the butter into.

And then the secret of it is don't split that skin,

-that is the key to it.

-Yes, that's really important.

-Yeah.

OK. So...

once it's got nice and green, like that, just add your softened butter.

Really important that it's nice and soft. Mix this in.

And once it's made, you can actually keep it in the freezer

and take out what you need for the recipe.

Then you need a piping bag.

And that's just great to help to put the butter underneath the skin.

OK, that's all made. Just take it straight out.

At that point, you could pop it in clingfilm,

-pop it in the freezer, like we were saying.

-Yeah.

-Nice and simple.

Or you could roll it out and then make a little crust

and put it on a piece of fish.

Yep, you could do. I did it in rehearsal.

There you go. But it is nice.

OK. So butter goes in and this bit...

-I mean, this bit is quite fun, actually.

-You do make this look easy.

It is really, really simple to do. See that?

And once you've got a good amount underneath the skin,

you just sort of massage it

and then make sure it's completely covering the breast.

And that will keep it nice and moist. Get rid of this.

So that will baste the breast part of the meat

but then inside, you're going to put some...

-Yeah, nearly forgot again.

-Yeah.

-Forgot that bit in rehearsal, didn't you?

-Yeah.

And a bit of fresh thyme in there.

This is where you could do it with a whole chicken,

-the larger, bigger ones.

-Half a clove...

Er, half a HEAD of garlic goes in there.

And the nice thing is, once it's roasting, that butter melts

and it infuses with the garlic and thyme

and that's going to be the sauce for the chicken.

Now, I know your restaurant's hugely, hugely popular.

If people want to get out and about and see you,

cos you do quite a lot of food festivals

and bits and pieces over the summer...?

Yeah. I mean, spring and summer, that's the time for food festivals.

Tomorrow, I'm going to be down at Grand Designs,

just doing some really easy home-cook recipes

and I'm going to be there the week after as well.

Oh, yeah, I'm doing a book signing tomorrow as well, after the show.

-Would this be for your new book?

-No, it's the old one.

-Oh, right.

-I still have a few copies I have to shift.

-Oh, right. OK!

And then plenty of seasoning... goes on top.

Now, you don't want to cover it up too much,

because that butter is going to colour up

while it's roasting in the oven, so the most important thing,

just make sure you colour the breasts... Er, the legs.

And once you've got a light colour on the breasts,

then it goes into the oven, 200 degrees, 18 minutes.

Of course, with a big chicken, you just put it in...

Can you put it in straight as it is and that would be fine?

-Yeah. Yeah, you can.

-OK.

So, in there, we have chopped shallots, fresh broad beans

-and some fresh peas as well.

-I'll turn that over.

-How long does that go in for?

-18 minutes, 200 degrees.

Right, my broad beans have gone in there, my peas.

-You're throwing eggs everywhere.

-It's good practice.

So, spaetzle. Go on then.

OK, so I've got a couple of eggs in there, I've got some pasta flour.

Just season it up a little bit.

You can put fresh nutmeg in there, you can put fresh herbs,

whatever you want.

Just mix that up.

And then literally just work the eggs in.

And it really is that simple.

So make a little well in the middle, use your hands,

just gradually mix it in until you've got a really runny dough.

It has to be really runny, because you are going to flick it

-into some boiling water or you can get...

-You can get a spaetzle maker.

-Exactly.

-Which is kind of like a pan with big holes cut out,

with a drill bit, I suppose, isn't it?

-Yes.

-Like a colander with bigger holes in.

That's the key to it.

So you want it quite loose. Is that...?

Yeah, it's got to be looser than that.

-We are going to add some creme fraiche. Messy everywhere.

-Yes.

So what does the creme fraiche do?

Just gives it a bit of a richness

and just loosens it up as well. A couple of tablespoons. Mix that in.

-And this will soften it up again?

-Yeah.

-All right.

And then, normally, you would put some grated nutmeg into it as well

but I don't think the nutmeg would work with this dish.

So I'm going to leave it out.

And once you get a nice, sort of loose consistency...

-That should be all right.

-Then you'll just drizzle it in.

At this point, you would spread it on to a board with those holes in

and you get... the idea is very simple.

-When it rises to the top, it's cooked.

-Yeah.

-And it literally takes seconds. It really does.

-Yes.

Just flick in so you've got a nice little bits.

And it doesn't really matter about uniformity, it can literally just...

-Everything goes in.

-Yes. You can even do puddings with this, you know?

Sweeten it up with a bit of honey

and then you can serve it with a little fruit compote.

Like that. That's enough.

It's basically a dumpling recipe, isn't it?

Yeah, like a little dumpling recipe.

So basically your beans are over here with your peas and morels.

They've gone in. And then that's the spaetzle.

-We just lift that out now.

-And then just chuck it straight in there.

-Chuck it straight in.

-A little bit of butter to glaze it up.

-Or a lot of butter.

-Or a lot of butter.

With the mushrooms, really important,

when you get fresh mushrooms,

they are dirty and you need to wash them really, really well.

Especially morels, because they are like a little woolly hat,

they are a perfect place for insects to make a little home.

And they grow in sandy soil as well, so they are full of sand.

If you put them in water, all the sand will just drop to the bottom

and you just do it two or three times.

Now, you kept the juices for this chicken as well.

-You want a little bit of lemon juice in there?

-Yeah.

A little bit of lemon juice, season it up. And that's the sauce.

So it's a really simple thing to do.

So it's basically the butter that's come out of the chicken, is it?

Exactly.

And it's flavoured up with the parsley, the lemon, garlic and thyme.

Like that.

-Are you using morels and broad beans now in the restaurant?

-Yeah.

This is on the lunch menu, but I do it with macaroni

and then I make a wild garlic butter instead of parsley butter.

If people can't...

I mean, trying to find fresh morels is a bit of a nightmare,

to be honest. What about the dried ones? They are OK?

Yeah, dried morels are great. You have to soak them first.

A little bit of warm water and then once they plump up,

then chop them up, give them a good rinse and they're ready to go.

-We'll season that up.

-Is that all good?

-Yeah.

It's all there and seasoned up. I'll just put that on a plate for you.

And then the butter and everything else is there.

-But that's the spaetzle and everything.

-Yes.

So you get your protein in there as well nicely.

It's a nice, rustic dish.