0:00:02 > 0:00:05We've got a tasty line-up in today's helping of Best Bites.
0:00:25 > 0:00:26Welcome to the show.
0:00:26 > 0:00:28We've got lots of top chefs
0:00:28 > 0:00:32and amazing recipes for you from the Saturday Kitchen archives this morning
0:00:32 > 0:00:36as well as celebrities including Greta Scacchi and Sophie Ellis-Bextor.
0:00:36 > 0:00:40Roast duck breast is on the menu from one of the south coast's
0:00:40 > 0:00:42finest chefs, James Tanner, who pan roasts the breast
0:00:42 > 0:00:44and serves it with an orange caramel sauce
0:00:44 > 0:00:47and handmade wild garlic gnocchi.
0:00:47 > 0:00:50Tana Ramsay brings a firm family favourite to the table,
0:00:50 > 0:00:52lamb sausages wrapped in prosciutto.
0:00:52 > 0:00:55She makes the sausages out of lamb mince, chilli, red onion
0:00:55 > 0:00:59and coriander and then serves them with a green salad and home-made tzatziki.
0:00:59 > 0:01:02The baker from Breton, Richard Bertinet,
0:01:02 > 0:01:04creates exquisite fruit tartlets.
0:01:04 > 0:01:08He gives us a masterclass in making pastry and fills the tarts with
0:01:08 > 0:01:11the best pastry cream you will see this side of the English Channel.
0:01:11 > 0:01:13The tarts are topped with some succulent fruit.
0:01:13 > 0:01:16And Greta Scacchi faced her Food Heaven or Food Hell.
0:01:16 > 0:01:19Will she get Heaven - my roasted barramundi with brown shrimps,
0:01:19 > 0:01:21violet artichokes and mash?
0:01:21 > 0:01:24Or will she gets her dreaded Food Hell - lard?
0:01:24 > 0:01:27A hearty lardy cake with black pepper strawberry jam?
0:01:27 > 0:01:30Find out what she gets at the end of the show.
0:01:30 > 0:01:32First, yummy Brummie Glynn Purnell
0:01:32 > 0:01:35and his faithful assistant Matt Tebbutt make scallop salad,
0:01:35 > 0:01:39showcasing one of England's best seasonal ingredients, asparagus.
0:01:39 > 0:01:42- Thank you, Matthew. - Glynn Purnell. Not my words.
0:01:42 > 0:01:46Apparently Olive magazine's words. Yummy Brummie. Do you like that?
0:01:46 > 0:01:49- I like being called a Brummie. - You look like Kenny Everett to me!
0:01:49 > 0:01:54Well, I'm a Yummy Brummie Kenny Everett sort of chef, then.
0:01:54 > 0:01:56- Anyway.- So what are we cooking?
0:01:56 > 0:01:59We've got scallops, some cockles, some beautiful English asparagus
0:01:59 > 0:02:02- and I want you to crack on and start making a mayonnaise for me.- OK.
0:02:02 > 0:02:07- And we're making a tartar sauce and we will put the cockles inside the tartar sauce.- Fine.
0:02:07 > 0:02:10OK, fine. Now, it's not the first thing I'd have thought of,
0:02:10 > 0:02:12a chef from Birmingham and seafood.
0:02:12 > 0:02:16To be honest with you, though Birmingham is a landlocked place,
0:02:16 > 0:02:19there is a great fish market and Brummies really, you know...
0:02:19 > 0:02:23- Like their seafood? - ..yeah, like their seafood.
0:02:23 > 0:02:26- Really?- Maybe not as hot as that, they don't!
0:02:28 > 0:02:30A nice, fierce heat for your cockles.
0:02:30 > 0:02:33This is it. A nice, fierce heat for your cockles.
0:02:33 > 0:02:36- Exactly!- Warms the cockles of your heart.
0:02:36 > 0:02:38What went in there? Was that water or wine?
0:02:38 > 0:02:41Just a little bit of wine in there and we've just got some
0:02:41 > 0:02:44- English asparagus, which I'm just going to whip down.- OK.
0:02:44 > 0:02:47I'm using rapeseed oil. Are you a fan?
0:02:47 > 0:02:50Yeah, it can be all right.
0:02:50 > 0:02:52It can be a bit perfumed but it makes a beautiful colour
0:02:52 > 0:02:55when you are making mayonnaise, which is nice. Yeah.
0:02:55 > 0:02:58- And it's an English product.- It's quite strong, isn't it?- It is, yeah.
0:02:58 > 0:03:01That one seems lighter than other ones I've used.
0:03:01 > 0:03:04Very high in omega-3, Matt. If you're feeling a bit run down.
0:03:04 > 0:03:08- Really?- One too many brandies then you can have your omega-3 afterwards.
0:03:08 > 0:03:11And you, too, can look like that!
0:03:12 > 0:03:15Are you a fan of cockles, Richard?
0:03:15 > 0:03:18An Irishman, cockles and mussels comes naturally to the tongue.
0:03:18 > 0:03:21It does indeed.
0:03:21 > 0:03:25And my ancestor, of course, is famous for cockles and mussels.
0:03:25 > 0:03:29- Who's that?- Gareth, Molly Malone! - Oh, right.- Gareth Malone.
0:03:29 > 0:03:31- Do you know that for a fact?- No.
0:03:31 > 0:03:35- Just a cheap gag.- It was a good one.
0:03:35 > 0:03:38She was known as the floozy in the Jacuzzi as well, yeah?
0:03:38 > 0:03:40So I'm going to do this, I'm going to drop the...
0:03:40 > 0:03:42There's another one, isn't there? Yeah.
0:03:42 > 0:03:45- Drop the asparagus in some salty water.- Where are we?
0:03:45 > 0:03:49Drop the asparagus in some salty water. How are my...
0:03:49 > 0:03:54- my cockles are all opened up. - OK.- And then, erm...
0:03:54 > 0:03:56I'm just going to whip the scallops down.
0:03:56 > 0:03:58Now you've just had a new addition to the family?
0:03:58 > 0:04:02- Yeah, I've just had number three. Children, that is.- Yeah.
0:04:02 > 0:04:05- And he's Vincent. Vincent Thomas. - How old is Vincent?
0:04:05 > 0:04:07He's five weeks old.
0:04:07 > 0:04:09Looking at the colour of my beard and the bald patch
0:04:09 > 0:04:12and the black eyes, he's only five weeks old.
0:04:12 > 0:04:14We've got Esme, my daughter.
0:04:14 > 0:04:17She's three. And I've got Oliver who's six.
0:04:17 > 0:04:20So she's got chickenpox, his two front teeth have fallen out
0:04:20 > 0:04:23so all good at the Purnell residence!
0:04:23 > 0:04:24This is like a day out for me, this is!
0:04:24 > 0:04:27And Glynn, what's this, your wife being the Rose of Tralee?
0:04:27 > 0:04:29She was a rose, yeah.
0:04:29 > 0:04:33As you know, so she is a beautiful looking woman, obviously,
0:04:33 > 0:04:35going out with a handsome chap like myself.
0:04:35 > 0:04:37We've been together for 14 years.
0:04:37 > 0:04:42So we've got three children, two cats, a dog and all the rest of it.
0:04:42 > 0:04:46So I've got the full package, to say the least.
0:04:46 > 0:04:49- Downhill from here.- Looking at the state of my beard, yeah.
0:04:49 > 0:04:52Now, we just had to close my one restaurant which is
0:04:52 > 0:04:56- reopening in September so that's all good.- Right.
0:04:56 > 0:05:01And I'm opening it with like a really cool bar next to it, so...
0:05:01 > 0:05:05With little nibble boards and bits and grazing food on the side,
0:05:05 > 0:05:08- along with the Asquith, so that's good.- So lots going on there.
0:05:08 > 0:05:10For sure. Busy bee.
0:05:10 > 0:05:13- You've taken the roe off, do you ever use that?- I do.
0:05:13 > 0:05:16I mean, you can. You can dry them out and all the rest of it but to me,
0:05:16 > 0:05:19it cooks at a different pace of what the scallop does
0:05:19 > 0:05:21so it's uneven cooking but you can use them.
0:05:21 > 0:05:23I usually flavour the cream sauce with it,
0:05:23 > 0:05:28- if you make a cream sauce, with like a fish cream sauce.- Right.
0:05:28 > 0:05:33- And this is sort of a classic tartar with cockles.- That's it.
0:05:33 > 0:05:37We always put a little bit of cucumber in there as well.
0:05:37 > 0:05:41I don't need a great deal cos I've got the cockles with it as well.
0:05:41 > 0:05:45So crack on with that. I need you to get on with the mint as well.
0:05:45 > 0:05:49- Normally, James has done that by now, but...- What's that?
0:05:49 > 0:05:51Sorry, it was the blender!
0:05:51 > 0:05:54We are normally watching Rick Stein at this time!
0:05:54 > 0:05:58I appreciate it's going to be a long morning, chef!
0:05:58 > 0:06:03- Thanks for the invite(!) - I'm glad you came(!)
0:06:03 > 0:06:06I was going to be rude then but I ain't going to say anything. Right.
0:06:06 > 0:06:08What am I doing? Mint oil?
0:06:08 > 0:06:11A little bit of mint oil which sounds unusual to go with fish
0:06:11 > 0:06:14but it goes really well with the asparagus
0:06:14 > 0:06:18and sort of links in with the rocket and watercress as well.
0:06:18 > 0:06:20We'll drop our scallops in.
0:06:20 > 0:06:23You are also, when you find time amongst your three children,
0:06:23 > 0:06:25your dogs, cats and businesses, you are a boxer?
0:06:25 > 0:06:27A kick-boxer.
0:06:27 > 0:06:30Is that just violent boxing?
0:06:30 > 0:06:33What it is, I'm an apex male so basically, I breed,
0:06:33 > 0:06:36I cook and then have a scrap every now and again.
0:06:36 > 0:06:38So I tend to, I tend to...
0:06:38 > 0:06:41God, there's a zoo for you somewhere, I'm sure!
0:06:41 > 0:06:45- Yeah, they call it Birmingham! - Is that the typical Brummie male?
0:06:45 > 0:06:50Not really, no. I'm an exception. But no, things are good.
0:06:50 > 0:06:53I entered a kickboxing tournament with my trainer, Wayne.
0:06:53 > 0:06:56We just, it was round the corner so we entered it
0:06:56 > 0:06:59and I got a silver medal and qualified to represent Britain
0:06:59 > 0:07:01in the WKA Championships!
0:07:01 > 0:07:05And I only turned up because it was round the corner.
0:07:05 > 0:07:07So yeah, it was good.
0:07:09 > 0:07:11Which oil shall I use? Do you want me to use this?
0:07:11 > 0:07:14Just a little bit of sunflower oil, which is quite nice
0:07:14 > 0:07:18because it's quite light and you get more flavour coming through. So...
0:07:21 > 0:07:25- OK.- Can we start picking some cockles now? Pass me that.
0:07:25 > 0:07:29Is it me or is there a lot going on in this?
0:07:29 > 0:07:33You keep talking too much! Not enough cooking going on, Chef!
0:07:33 > 0:07:35A little knob of butter in with the scallops.
0:07:35 > 0:07:38- You only need a few, just to go through there.- OK.
0:07:38 > 0:07:41Any tips on getting all the grit out of cockles?
0:07:41 > 0:07:43If you put them in deep water then lift them out gently
0:07:43 > 0:07:46and change the water two or three times,
0:07:46 > 0:07:49then run cold water over them as well, for a while.
0:07:49 > 0:07:51But you need to keep doing that
0:07:51 > 0:07:53because there's nothing worse than a...
0:07:53 > 0:07:57- They're much more gritty than mussels, I'd say.- Why's that?
0:07:57 > 0:08:00Why are they more gritty? I don't really know. Just how they live.
0:08:00 > 0:08:02Because they're smaller as well, I think.
0:08:02 > 0:08:05- Burrowing into the sand or something.- There we go.
0:08:05 > 0:08:08There is one really good tip for cleaning mussels.
0:08:08 > 0:08:10Big pot of water, rolling pin
0:08:10 > 0:08:12and just keep rolling around the shellfish.
0:08:12 > 0:08:15It just gets rid of it.
0:08:15 > 0:08:19This whole thing of just running a tap on mussels just doesn't work.
0:08:19 > 0:08:22You need to get rid of all the sand. Just keep turning.
0:08:22 > 0:08:24And constantly changing the water as well.
0:08:24 > 0:08:29- Lifting them out, change the water. Lifting them out.- What about oysters? Cos they sometimes have that?
0:08:29 > 0:08:33I wouldn't recommend that with oysters. Come to my bar and they open them for you!
0:08:33 > 0:08:35Oh, great.
0:08:35 > 0:08:38So, we've got some...
0:08:39 > 0:08:43Right, OK. So there's your garnish.
0:08:43 > 0:08:44So what did you do?
0:08:44 > 0:08:47Just gently pan-fried those and blanched your asparagus.
0:08:47 > 0:08:50You keep me busy so I haven't been in touch.
0:08:50 > 0:08:54I tell you what you can do for me. In that bowl, pick me some,
0:08:54 > 0:08:57pick me a couple of pieces of watercress,
0:08:57 > 0:09:00- a couple of pieces of rocket and we'll start dressing the plate.- OK.
0:09:00 > 0:09:04So we've got this lovely... It's delicious, Matt. Well done.
0:09:04 > 0:09:07Nearly as good as James!
0:09:07 > 0:09:09THEY LAUGH
0:09:09 > 0:09:12- You're not coming again. - By the looks of it, nor are you!
0:09:12 > 0:09:14THEY LAUGH
0:09:14 > 0:09:18When's he coming back, for God's sake? Come on, let's get on with it.
0:09:18 > 0:09:23- You know I'm only joking. You know I'm only joking.- I know.- Right.
0:09:23 > 0:09:27So put that on. So basically, it's fish and tartar sauce.
0:09:27 > 0:09:31Were using the cockles just to get a bit more seafood on the plate.
0:09:31 > 0:09:35- Watercress is bang in season at the moment.- Yeah, lovely.
0:09:35 > 0:09:39- Use a lot of this do you? - Yeah, watercress. Love watercress. - It's got a peppery taste.
0:09:39 > 0:09:44- OK.- Is that enough?- That's lovely, Matt. Brilliant. Thank you.- Right.
0:09:44 > 0:09:47So this is where it goes from being a nice,
0:09:47 > 0:09:52simple home dish to something quite restauranty and elaborate.
0:09:52 > 0:09:55I think actually that most times, people push things in rings
0:09:55 > 0:09:58and all the rest of it but it's actually just thrown onto the plate.
0:09:58 > 0:10:01- Hardly throwing, Chef, are you? - Well, delicately throwing!
0:10:01 > 0:10:03And a few bits of leaves.
0:10:03 > 0:10:06Mint oil, Matt, do you want to drain that for me?
0:10:06 > 0:10:09Get me a spoon as well, please? Wicked.
0:10:11 > 0:10:14I love rocket, so you've got the pepperiness...
0:10:14 > 0:10:15There's the mint oil.
0:10:15 > 0:10:18I'm intrigued with this mint and shellfish business.
0:10:18 > 0:10:21I originally thought of putting it on because of the asparagus
0:10:21 > 0:10:24and then it really, really worked
0:10:24 > 0:10:26with the fish as well.
0:10:26 > 0:10:28So we've got that.
0:10:29 > 0:10:33Delicious. Touch of salt.
0:10:33 > 0:10:34And then, there we go.
0:10:36 > 0:10:39- Are you feeling hungry, guys?- I'm absolutely ravenous. It looks great.
0:10:39 > 0:10:41Right up my street. Especially peppery watercress.
0:10:41 > 0:10:44It's quite hard to find. Sometimes it can be a bit insipid.
0:10:45 > 0:10:48- There we go.- It will be interesting to match the wine with.
0:10:48 > 0:10:50Remind us what that is.
0:10:50 > 0:10:52So, Matt, we've got roast scallops with cockle
0:10:52 > 0:10:55and tartar sauce with watercress,
0:10:55 > 0:10:57fresh asparagus and rocket.
0:10:57 > 0:10:59Quite a long title.
0:10:59 > 0:11:02- I ran out of words to say. Yes. - Delicious.
0:11:08 > 0:11:12Right, let's go and see what Gareth thinks of that. Tuck in.
0:11:12 > 0:11:14- Joys of the show.- Thank you.
0:11:14 > 0:11:17Just before you face Heaven or Hell.
0:11:17 > 0:11:19So how does this come around?
0:11:19 > 0:11:21Do you evolve this from another dish you do?
0:11:21 > 0:11:23Or did you just play around with stuff?
0:11:23 > 0:11:25How often do you change the menu?
0:11:25 > 0:11:27Sometimes... It's like most chefs, I suppose,
0:11:27 > 0:11:31once the asparagus comes in, then you start getting the cockles in,
0:11:31 > 0:11:34obviously from Wales, as well, the dish sort of almost evolves.
0:11:34 > 0:11:37I try and change the menu seasonally, really,
0:11:37 > 0:11:40and work with what comes from nature.
0:11:40 > 0:11:41How is it?
0:11:41 > 0:11:45The mayonnaise is a bit off, but everything else is good.
0:11:45 > 0:11:47The bit I did! Fantastic.
0:11:47 > 0:11:48I see where you're going with this.
0:11:48 > 0:11:51It's absolutely fantastic. Really good. Very light, fresh.
0:11:51 > 0:11:54The mint's good. Yeah...
0:11:54 > 0:11:56- Pass it down, if you feel the need.- No.
0:12:00 > 0:12:02What a great starter for a spring lunch.
0:12:02 > 0:12:05Coming up, I'll be making a quick and easy pea soup for Jenny Eclair
0:12:05 > 0:12:08after Rick Stein takes to the Atlantic on a boat,
0:12:08 > 0:12:10but forgets his sea legs.
0:12:10 > 0:12:14You know, it's very difficult for me to separate what I do, which is
0:12:14 > 0:12:16to cook, from my love of the sea,
0:12:16 > 0:12:19because that love colours all my cooking.
0:12:19 > 0:12:22And I've come to realise, at the age of 47,
0:12:22 > 0:12:25that really I'm an incurable romantic.
0:12:25 > 0:12:28But it's not just the sea that influences my cooking,
0:12:28 > 0:12:30it's the fishermen.
0:12:30 > 0:12:34It's about finding fresh things to eat on the rocks at low tide.
0:12:38 > 0:12:42'It's about the need to get out of a hot kitchen occasionally
0:12:42 > 0:12:44'and just go fishing.'
0:12:51 > 0:12:55It's about a fishing community, a real community.
0:12:58 > 0:13:01It's about trying not to care what restaurant critics say
0:13:01 > 0:13:03and sometimes succeeding.
0:13:06 > 0:13:10'You know, even at my age, it's about learning the hard way
0:13:10 > 0:13:13'and realising that I'm not a superchef after all.'
0:13:17 > 0:13:20But, you know, it's really about the sea.
0:13:20 > 0:13:22It's about the pull of the sea
0:13:22 > 0:13:27and it's about places from long lost childhood summers,
0:13:27 > 0:13:29distant happiness,
0:13:29 > 0:13:32a place we all have in our memories -
0:13:32 > 0:13:34Cornwall.
0:13:46 > 0:13:49One of the great enthusiasms of running a restaurant is
0:13:49 > 0:13:55creating this calm and serene and relaxed atmosphere,
0:13:55 > 0:13:58but what makes me enjoy it so much more is the knowledge
0:13:58 > 0:14:04that 12 miles out from the Cornish coast, things are vastly different.
0:14:04 > 0:14:07The fish that all those people are sitting down and enjoying
0:14:07 > 0:14:12in that warmth is being caught in totally different surroundings.
0:14:19 > 0:14:23'And the soup, the nightmare of that vegetable soup.'
0:14:59 > 0:15:01BIRDS CRY
0:15:01 > 0:15:04Let me tell you what being truly seasick is like.
0:15:04 > 0:15:08It's like being as close to death as anybody would want to be.
0:15:08 > 0:15:10We've been nervous. It's so rough.
0:15:10 > 0:15:13I've never been out in anything like this before.
0:15:13 > 0:15:15Honestly, I've been frightened.
0:15:15 > 0:15:17But it's all worth it
0:15:17 > 0:15:20when you see this fish that's just come out of the cod end.
0:15:20 > 0:15:22It smells so wonderful.
0:15:22 > 0:15:26My whole desire to cook fish has just been given such
0:15:26 > 0:15:29a lift by something like this.
0:15:29 > 0:15:33And I feel really pleased with myself, I'm still alive.
0:15:33 > 0:15:35I'm out here in the middle of the Atlantic Ocean with a load
0:15:35 > 0:15:40of fishermen laughing at us because we're so ill, but it's worth it.
0:15:42 > 0:15:45'A lot of these fish just get thrown back,
0:15:45 > 0:15:48'but this is the stuff that makes the classic fish soup,
0:15:48 > 0:15:51'the sort of stuff that everybody else throws away.
0:15:51 > 0:15:53'There's so much flavour in it.
0:15:53 > 0:15:55'You can't do anything else with it
0:15:55 > 0:15:58'but just put it in with all those vegetables and cook it for about
0:15:58 > 0:16:04'40 minutes until you've got this really intense, deep, dark flavour.
0:16:04 > 0:16:08'It's a bit like the sort of flavour of a fine white Burgundy, but
0:16:08 > 0:16:13'the complexity of the flavour just keeps going back and back and back.'
0:16:13 > 0:16:16Lots of people think fish soup is what you put all the old ends
0:16:16 > 0:16:18and pieces in, but it's not.
0:16:18 > 0:16:21And look how much stuff goes in a fish soup just for four people.
0:16:21 > 0:16:24All these vegetables, all this fish.
0:16:24 > 0:16:27First of all, some onions in this pot with lots of olive oil.
0:16:27 > 0:16:29Good olive oil.
0:16:29 > 0:16:33Some leeks, and no, not bothering with too much measurement.
0:16:33 > 0:16:36You can see what we're talking about. Just lots of vegetables here.
0:16:36 > 0:16:40And some fennel, the herb and the root is called Florence fennel.
0:16:40 > 0:16:43Some garlic, lots of garlic, Provencal soup, after all.
0:16:43 > 0:16:46Some bay leaves. A couple of bay leaves.
0:16:46 > 0:16:48More aroma from a whole load of orange peel
0:16:48 > 0:16:50which I've dropped in there.
0:16:50 > 0:16:52Some red peppers, roasted under the grill,
0:16:52 > 0:16:56let to blister so there's a nice charred flavour in the soup.
0:16:56 > 0:16:59Looking for strong, robust flavours all the time.
0:16:59 > 0:17:00Some saffron. A lot of saffron,
0:17:00 > 0:17:03expensive quantity, very important in a fish soup.
0:17:03 > 0:17:06Finally some tomato puree.
0:17:06 > 0:17:08Now, I'm going to leave that to sweat, as the French say
0:17:08 > 0:17:13and to perform what they call a confit, a confit of vegetables,
0:17:13 > 0:17:15about 40 minutes, because that is the only thing
0:17:15 > 0:17:17I'm going to thicken the soup with.
0:17:17 > 0:17:21No flour, no breadcrumbs, no rice, just the vegetables.
0:17:21 > 0:17:23And now over to the fish.
0:17:23 > 0:17:25This is the sort of fish we use in the fish soup.
0:17:25 > 0:17:30Ling, cheap, very underrated. Here we have one of Ivan's lesser congers.
0:17:30 > 0:17:32Some of them go to about 15, 20 feet.
0:17:32 > 0:17:34Gurnard, another underrated fish
0:17:34 > 0:17:36used by lobstermen as bait
0:17:36 > 0:17:38in their pots, but very good flavour.
0:17:38 > 0:17:41And these wrasse, which are beautiful looking and look as
0:17:41 > 0:17:44though they must taste wonderful, but in fact they're rather boring.
0:17:44 > 0:17:47But ideal material for fish soup, cos they're very, very cheap.
0:17:47 > 0:17:49Good, thick fillets.
0:17:49 > 0:17:52Into the pot first goes the wrasse fillet, then the dogfish,
0:17:52 > 0:17:57the gurnard, the ling and finally the conger.
0:17:57 > 0:17:59Loads of conger in all our soup.
0:17:59 > 0:18:02There's a lot of fish in there, well over two pounds,
0:18:02 > 0:18:04just for four people.
0:18:04 > 0:18:07But the more you put in there, the more wonderful
0:18:07 > 0:18:10and thick tasting the soup becomes.
0:18:10 > 0:18:12So I'm just going to fry these fish fillets for about
0:18:12 > 0:18:14another five, ten minutes.
0:18:14 > 0:18:18Frying things changes their flavour and that's what I'm looking for.
0:18:18 > 0:18:20It's all nicely amalgamated.
0:18:20 > 0:18:22Now, there's one other fish ingredient or seafood
0:18:22 > 0:18:25ingredient that goes into this, which is prawns.
0:18:25 > 0:18:31The shellfish gives it a wonderful, sweet additional fish flavour.
0:18:31 > 0:18:33Now, while I've been cooking this soup,
0:18:33 > 0:18:37I've been making some stock with a load of bones. Any old bones will do.
0:18:37 > 0:18:40This is the sort of thing that's gone in. That's a bit of conger.
0:18:40 > 0:18:42Some bass.
0:18:42 > 0:18:46All the old fish frames from the fish filleting go in there.
0:18:46 > 0:18:49Contrary to what people think, it only takes about 20 minutes.
0:18:49 > 0:18:51You can cook it longer, you'll get more taste,
0:18:51 > 0:18:53but the taste will be glue and general bitterness.
0:18:53 > 0:18:57About four pints going in here now.
0:18:57 > 0:19:00Now, we'll leave that to simmer away for another 40 minutes.
0:19:00 > 0:19:04As long as that to get all that flavour into the soup.
0:19:04 > 0:19:08And there are a couple of ingredients that I haven't put in yet.
0:19:08 > 0:19:10First of all, some tinned tomatoes.
0:19:10 > 0:19:12I used to put fresh tomatoes in,
0:19:12 > 0:19:14because I thought you had to put fresh into everything,
0:19:14 > 0:19:17but actually English tomatoes are rather what I call vapid,
0:19:17 > 0:19:20a bit lacking in flavour for something like this fish soup.
0:19:20 > 0:19:23In addition to that, I'm going to put some orange juice in.
0:19:23 > 0:19:26That's the juice of these oranges that I took the peel off earlier.
0:19:26 > 0:19:29To squeeze these oranges, I've got this wonderful machine.
0:19:29 > 0:19:32I was actually brought up on a farm where we used to castrate lambs
0:19:32 > 0:19:33with something like this.
0:19:33 > 0:19:37It looks as though it might be extremely painful.
0:19:37 > 0:19:38In they go.
0:19:38 > 0:19:42Everything now is ready to come down for another 35 minutes
0:19:42 > 0:19:44and that'll be that.
0:19:44 > 0:19:46I keep telling my kids this passes
0:19:46 > 0:19:49as an outboard motor as well as a liquidiser.
0:19:49 > 0:19:52I think you could sort of zip up the estuary at 40 miles an hour
0:19:52 > 0:19:55with that on the back of a small boat.
0:19:55 > 0:19:57But this will do the job in about one minute flat.
0:19:57 > 0:19:59LIQUIDISER WHIRS
0:20:01 > 0:20:04I'm liquidising all this fish and the prawns.
0:20:04 > 0:20:08Doesn't matter about the shells at all, cos after I've liquidised this,
0:20:08 > 0:20:13I'm just going to pass it through a sieve and the soup will be ready.
0:20:13 > 0:20:16This is better than aerobics.
0:20:16 > 0:20:19I'm really working to get this stuff through.
0:20:19 > 0:20:22But it doesn't want to be too solid.
0:20:22 > 0:20:26They don't want to be eating seafood porridge, if you see what I mean.
0:20:26 > 0:20:30And there it is in all its wonderful, deep, red-brown splendour.
0:20:32 > 0:20:36Now this rouille, as it's called, is made with chilli -
0:20:36 > 0:20:40you can buy jars of chopped chilli -
0:20:40 > 0:20:43garlic, saffron and just mayonnaise.
0:20:43 > 0:20:45Those float in the soup
0:20:45 > 0:20:47and on top of all that we sprinkle
0:20:47 > 0:20:50a generous amount of in this case Parmesan,
0:20:50 > 0:20:53but you can use Gruyere or Emmenthal or any hard cheese like that.
0:20:53 > 0:20:55And as is traditional in these things,
0:20:55 > 0:20:59it's only now necessary for me to try it.
0:21:01 > 0:21:03Mmm.
0:21:04 > 0:21:06Mmm. That is fantastic.
0:21:13 > 0:21:15I have to agree with Rick, that soup did look fantastic.
0:21:15 > 0:21:18There are so many great soups you can make easily at home,
0:21:18 > 0:21:20if you don't fancy having a go at Rick's.
0:21:20 > 0:21:23I've got one to show you now that's inspired by a recent trip to
0:21:23 > 0:21:24France, where I was this week,
0:21:24 > 0:21:27where just coming into season we have some peas.
0:21:27 > 0:21:30It's very simple to make and you can make this with frozen peas,
0:21:30 > 0:21:32like I'll do now, until the season's progressed.
0:21:32 > 0:21:35We've got some frozen peas, shallots,
0:21:35 > 0:21:38- butter, a touch of cream, some mint...- A touch of cream?
0:21:38 > 0:21:40- You've got a yard o' cream there. - I'm not going to use all of it.
0:21:40 > 0:21:43- Good.- A touch of cream and some chicken stock.
0:21:43 > 0:21:45Jenny thought this was apple juice.
0:21:45 > 0:21:47I thought, "Oh, that's novel!"
0:21:47 > 0:21:49LAUGHTER
0:21:49 > 0:21:51Like you put apple juice in pea soup.
0:21:51 > 0:21:55To start this off, we're going to chop these shallots.
0:21:55 > 0:21:57It is cooked in real-time, so we'll chop these nice and fine.
0:21:57 > 0:21:59I'd help, James, I really would,
0:21:59 > 0:22:02but I don't think you need me interfering.
0:22:02 > 0:22:05Now, you didn't have an oven for years, did you, at home?
0:22:05 > 0:22:06How did you cook without an oven?
0:22:06 > 0:22:10We didn't cook, because we didn't have an oven, but I didn't miss it.
0:22:10 > 0:22:12What did you eat?
0:22:12 > 0:22:14Well, I was gigging a lot of the time.
0:22:14 > 0:22:16We're going back some time now.
0:22:16 > 0:22:20I've got quite an undemanding partner, weirdly enough.
0:22:20 > 0:22:24And he just liked sandwiches. We ate like children.
0:22:24 > 0:22:26LAUGHTER
0:22:26 > 0:22:27You just ate sandwiches?
0:22:27 > 0:22:29We had sandwiches and crisps and maybe
0:22:29 > 0:22:33if he'd been a good boy he could have jelly and ice cream afterwards.
0:22:33 > 0:22:36And then a daughter came along and
0:22:36 > 0:22:41she was fed by her nanny, mostly.
0:22:41 > 0:22:44And then one day, this is true, she came home from...
0:22:44 > 0:22:46You should never let them go to other people's houses,
0:22:46 > 0:22:50children, because they come home with all sorts of ideas.
0:22:50 > 0:22:53She came home, saucer eyed. She was about six.
0:22:53 > 0:22:57And she goes, "Did you know - and this is true - you can
0:22:57 > 0:23:00"make cakes in your house."
0:23:00 > 0:23:03LAUGHTER
0:23:03 > 0:23:05I said, "Not in this house, love.
0:23:05 > 0:23:07"There's no cooker."
0:23:07 > 0:23:09And then I did try...
0:23:09 > 0:23:12We had a microwave and I got a cake mix
0:23:12 > 0:23:16and I thought, "I can do this in a microwave. I'm sure I can.
0:23:16 > 0:23:18"I'm quite an intelligent woman.
0:23:18 > 0:23:20"Just read the instructions on the back of the cake mix."
0:23:20 > 0:23:23Anyway, I put the cake mix in the microwave, and it had a grill
0:23:23 > 0:23:27function and for some reason I put it on the grill function.
0:23:27 > 0:23:29I grilled this cake, it looked all brown and beautiful.
0:23:29 > 0:23:32I got it out and we cut it open and it was just liquid on the inside.
0:23:32 > 0:23:35She has never trusted me ever since, my daughter. She's 19 now.
0:23:35 > 0:23:39Your daughter's not a... This has kind of passed on to your daughter, really.
0:23:39 > 0:23:42It's probably left her mentally scarred when she was a child.
0:23:42 > 0:23:45- Yeah. She's not confident in the kitchen.- She doesn't cook either?
0:23:45 > 0:23:48- She's a very good salad maker. - Sandwich maker.
0:23:48 > 0:23:50Salads and sandwiches.
0:23:50 > 0:23:52Jenny, I'd love a restaurant near your house.
0:23:52 > 0:23:54You'd be in all the time.
0:23:54 > 0:23:56Talking about cooking, didn't you have a few disasters
0:23:56 > 0:23:59at Christmas, which is probably the hardest time to cook anything?
0:23:59 > 0:24:03This is the stupidity and arrogance of somebody that can't cook
0:24:03 > 0:24:05but is overly optimistic.
0:24:05 > 0:24:08You know, think I can do anything.
0:24:08 > 0:24:12And so I said, "We're doing Christmas at our house!"
0:24:12 > 0:24:14And so we had to do this and we had
0:24:14 > 0:24:16some dummy runs and all this kind of thing.
0:24:16 > 0:24:20We had fake Christmas dinner for about six weeks.
0:24:20 > 0:24:23Got a bit bored of it, come the day, you know.
0:24:23 > 0:24:25We'd been having it for six Sundays previously.
0:24:25 > 0:24:28So we did the whole thing,
0:24:28 > 0:24:29got a bit distracted
0:24:29 > 0:24:32and finished the Christmas dinner, it was all all right.
0:24:32 > 0:24:33About four days later,
0:24:33 > 0:24:35I found the chipolatas in the cupboard.
0:24:35 > 0:24:37You know when you're cooking and think,
0:24:37 > 0:24:39"I haven't got any space to put these down!
0:24:39 > 0:24:41"I'll open this cupboard door, put them in there.
0:24:41 > 0:24:43"I'll remember them!" And I didn't.
0:24:43 > 0:24:45And then I did Christmas lunch... Am I distracting you?
0:24:45 > 0:24:48- No, go on. Carry on. - I did Christmas lunch...
0:24:48 > 0:24:49The recipe's on the website, anyway,
0:24:49 > 0:24:51so I can't get a word in edgeways.
0:24:51 > 0:24:55- Sorry, people are more interested in this than my Christmas...- I'll tell you what I've got, first of all.
0:24:55 > 0:24:57Shallots, butter in there.
0:24:57 > 0:24:59Frozen peas have gone in, chicken stock.
0:24:59 > 0:25:02Not apple juice, chicken stock. Bit of double cream.
0:25:02 > 0:25:05What I'm going to do is basically bring this to the boil
0:25:05 > 0:25:07and you just defrost the peas, that's all.
0:25:07 > 0:25:09I'll blend it up with some salt and pepper.
0:25:09 > 0:25:11I've whipped up some cream here.
0:25:11 > 0:25:14I'm going to add some lime zest and chopped mint into there.
0:25:14 > 0:25:17God! It's almost as easy as opening a tin!
0:25:17 > 0:25:21LAUGHTER
0:25:22 > 0:25:24The next time I did Christmas lunch...
0:25:24 > 0:25:27This is fascinating, I know.
0:25:27 > 0:25:30But you know when you're getting things out of the oven
0:25:30 > 0:25:33and you just forget, because you don't cook on a daily basis?
0:25:33 > 0:25:36And you don't have an oven. Yeah.
0:25:36 > 0:25:39And you're not used to ovens. So, oven novice.
0:25:39 > 0:25:41I didn't put an oven glove on.
0:25:41 > 0:25:44- That's not good.- Oh, oh.
0:25:44 > 0:25:47And my hand welded. I'd got the stuffing out.
0:25:47 > 0:25:50You know how long the stuffing's been in that hot oven?
0:25:50 > 0:25:54I got it out with my bare hand and there was a funny smell
0:25:54 > 0:25:57- and I thought, "Oh, it smells a bit porky, what's that?"- Bacon.
0:25:57 > 0:26:00"It's my hand." But welded to the stuffing dish.
0:26:00 > 0:26:03And I had to pull it away.
0:26:03 > 0:26:05And the skin. And it was my right hand.
0:26:05 > 0:26:10I had to eat my Christmas lunch with my left hand,
0:26:10 > 0:26:12just a spoon in the left hand.
0:26:12 > 0:26:16With my other hand in a big thing of cold water,
0:26:16 > 0:26:19like that. Got me out of the washing-up.
0:26:19 > 0:26:22Are these the kind of stories that you're telling on your new tour?
0:26:22 > 0:26:26No, I'm funnier than that on my tour. These are just anecdotes.
0:26:26 > 0:26:28I'm doing daytime anecdotes.
0:26:28 > 0:26:29I'm just going to blend this.
0:26:29 > 0:26:31That's a beautiful colour!
0:26:31 > 0:26:33You like that? That's just the peas.
0:26:33 > 0:26:37And you add enough cream now just to make a nice colour.
0:26:37 > 0:26:40Into there I'm going to add some fresh mint.
0:26:40 > 0:26:44You know, you could take that to a paint shop and say,
0:26:44 > 0:26:48"That's the colour I want for my downstairs bathroom."
0:26:48 > 0:26:50It's a beautiful colour.
0:26:50 > 0:26:52LAUGHTER
0:26:52 > 0:26:57- My granny had a bathroom suite like that.- Lovely!- Avocado!- Avocado!
0:26:57 > 0:27:00- Do you remember?- In with the salt.
0:27:00 > 0:27:03- I put some mint in there. - I can smell it.
0:27:03 > 0:27:07I cannot believe you can actually buy minted frozen peas now.
0:27:07 > 0:27:11- Whatever next?- That's ridiculous!
0:27:11 > 0:27:14- You can grow your own mint. - Delia would be liking them.
0:27:14 > 0:27:16Now, you did a tour last year, didn't you?
0:27:16 > 0:27:18Yes. I'm doing another one.
0:27:18 > 0:27:22- Cos it was so successful, 150,000 people watched it...- Did they?
0:27:22 > 0:27:24That's what it says on my piece of paper here.
0:27:24 > 0:27:26How many of them enjoyed it?
0:27:26 > 0:27:28And you're doing it again.
0:27:28 > 0:27:30Yes, I'm back on the road.
0:27:30 > 0:27:33I did a tour last autumn called
0:27:33 > 0:27:37Because I Forgot To Get A Pension, so it's a desperate...
0:27:37 > 0:27:39It's a legitimate begging around the country.
0:27:39 > 0:27:42"Give me some money! Help me!"
0:27:42 > 0:27:44- Look at that. - It's not finished yet. Carry on.
0:27:44 > 0:27:47- You could have this cold as well, couldn't you?- You could do.
0:27:47 > 0:27:50- If I keep talking.- Go on.
0:27:51 > 0:27:53- Not yet, not yet!- Not yet.- Carry on.
0:27:53 > 0:27:54I'm a bad girl.
0:27:54 > 0:27:57Bad, greedy girl. Not more cream.
0:27:57 > 0:27:59Where are you going? Yeah, there's loads of cream.
0:27:59 > 0:28:02All over. God, I'm going to have a massive heart attack.
0:28:02 > 0:28:06- Live on telly.- There's more cream going on here.- Trying to kill me.
0:28:06 > 0:28:07Where are you going on your tour?
0:28:07 > 0:28:11Well, I start in Leeds and then I'm all over. Just look...
0:28:11 > 0:28:13Oh, it's very oily now.
0:28:13 > 0:28:16LAUGHTER
0:28:16 > 0:28:18- I think you've overdone the fat content here.- No.
0:28:18 > 0:28:21There's a little bit of salad to keep you healthy there.
0:28:21 > 0:28:24- Look at that.- That's beautiful. That's beautiful.
0:28:24 > 0:28:26In five minutes.
0:28:26 > 0:28:29It's the same tour, but it's been extended.
0:28:29 > 0:28:33Popular demand and the fact that I still haven't got a pension.
0:28:33 > 0:28:37This isn't a proper soup spoon. What do you do? It's not proper cutlery.
0:28:37 > 0:28:39I don't know whether I can possibly eat it!
0:28:39 > 0:28:40HE SLAMS SPOON
0:28:40 > 0:28:42LAUGHTER
0:28:42 > 0:28:44- Tell us what you think. - It is genuinely...
0:28:45 > 0:28:48- Fresh.- It is genuinely delicious.
0:28:52 > 0:28:54Sorry about the spoon, Jenny.
0:28:54 > 0:28:56If you'd like to have a go at making that soup or
0:28:56 > 0:28:59try your hand at making any of the recipes from today's show,
0:28:59 > 0:29:01you can click onto our website,
0:29:01 > 0:29:03that's bbc.co.uk/recipes.
0:29:03 > 0:29:06We're not live today, so instead we're looking back at some of
0:29:06 > 0:29:09the brilliant recipes from the Saturday Kitchen archives.
0:29:09 > 0:29:12Next up, James Tanner comes to us direct from Plymouth's
0:29:12 > 0:29:16best-known restaurant to showcase exactly how delicious duck can be.
0:29:16 > 0:29:17Take a look at this.
0:29:17 > 0:29:20- Hi, how are you doing? - I'm good, thanks.- On the menu is?
0:29:20 > 0:29:23We've got honey and five-spice glazed duck breast.
0:29:23 > 0:29:27Wild garlic gnocchi with an orange caramel sauce.
0:29:27 > 0:29:30- I know you want to get started on this one.- Yes, please.
0:29:30 > 0:29:34I'm going to give the jobs to Mark and Frances over there.
0:29:34 > 0:29:36- Broad beans, guys.- Broad beans.
0:29:36 > 0:29:39There's no such thing as a free lunch, Frances, on this show.
0:29:39 > 0:29:40- You've got to do something.- Do I?
0:29:40 > 0:29:43- I'll show you.- You want me to make the gnocchi, yeah?
0:29:43 > 0:29:46Yeah, so we've got some King Edward potatoes.
0:29:46 > 0:29:48They've been baked in their skin
0:29:48 > 0:29:49for about 45 minutes to an hour,
0:29:49 > 0:29:51depending on the size.
0:29:51 > 0:29:54The idea is they've got a wonderful fluffiness to them,
0:29:54 > 0:29:57they're not too waxy. That's why I'm using them.
0:29:57 > 0:29:59And you need one of these ricers, don't you, really?
0:29:59 > 0:30:03The key to mashed potato as well as this is to get it nice and fine.
0:30:03 > 0:30:04Exactly, you get a nice, thin grain.
0:30:04 > 0:30:07While you're doing that, you're going to add an egg yolk to it,
0:30:07 > 0:30:11a touch of flour. There you go.
0:30:11 > 0:30:15And then I'm going to saute off a touch of wild garlic.
0:30:15 > 0:30:18Wild garlic, the season's running for about another three weeks now.
0:30:18 > 0:30:21Yes, very, very good, in abundance.
0:30:21 > 0:30:23It's got a wonderful, subtle flavour.
0:30:23 > 0:30:25If you don't like garlic, you don't like that strong flavour,
0:30:25 > 0:30:27it hasn't got that really harsh taste.
0:30:27 > 0:30:29I just think it's lovely and subtle.
0:30:29 > 0:30:31I'm treating it like spinach.
0:30:31 > 0:30:36A touch of unsalted butter in the pan, a pinch of sea salt.
0:30:36 > 0:30:38Wilt it down.
0:30:38 > 0:30:40We saw Rick going foraging for food.
0:30:40 > 0:30:42This is the ultimate foraging food, I reckon.
0:30:42 > 0:30:45- Very much so.- You don't have to do much with it, really.- Not at all.
0:30:45 > 0:30:48- Put it in butter as well. It freezes well.- There's that for you.
0:30:48 > 0:30:51I'm just draining off the excess fats.
0:30:51 > 0:30:53That's why I'm putting it on this clean towel.
0:30:53 > 0:30:57While you're mixing all that for me, which is fantastic,
0:30:57 > 0:30:58let's talk about this.
0:30:58 > 0:31:00We've got some duck breast here, OK?
0:31:00 > 0:31:02I like to use Creedy Carver ducks, very nice, North Devon.
0:31:02 > 0:31:05My part of the world's really good. Gressingham's good.
0:31:05 > 0:31:07Aylesbury, that kind of thing.
0:31:07 > 0:31:09The sinew's been removed from the duck underneath
0:31:09 > 0:31:10and the small fillet.
0:31:10 > 0:31:13There's usually a small fillet that runs along here.
0:31:13 > 0:31:16We've got the flesh of the duck underneath and the skin
0:31:16 > 0:31:19we're just going to score very lightly.
0:31:19 > 0:31:22It's a good tip to remove that sinew out, cos it shrinks.
0:31:22 > 0:31:24If you don't, when you cook it, it will curl up on you
0:31:24 > 0:31:27and you don't want that. No oil.
0:31:27 > 0:31:29Straight into a non-stick pan.
0:31:29 > 0:31:31Now get rid of the board and the knife that I used
0:31:31 > 0:31:33with the raw meat, wash my hands off.
0:31:33 > 0:31:35This is the gnocchi.
0:31:35 > 0:31:40We've got an egg yolk going in there, wild garlic, flour.
0:31:40 > 0:31:42Bit of salt and pepper.
0:31:42 > 0:31:45Great. Cool. I'm just going to wipe out the pan.
0:31:45 > 0:31:48This is what we'll use for the gnocchi in a moment, James.
0:31:48 > 0:31:50Like I cooked the sea bass earlier,
0:31:50 > 0:31:54- you're basically going to cook that one side, rendering the fat.- Indeed.
0:31:54 > 0:31:57The idea is, there's lots of ways to cook duck, but you render the fat
0:31:57 > 0:32:02so it's not too greasy and you can cook it in a pan.
0:32:02 > 0:32:05You can cook it three quarters of the way through in the pan
0:32:05 > 0:32:07then flip it and turn it.
0:32:07 > 0:32:10If you don't want to do that, then all you can do at home
0:32:10 > 0:32:11is do what I'm doing now.
0:32:11 > 0:32:15We're just going to render it down, take off some of the excess fats, and
0:32:15 > 0:32:19then we'll use the oven to roast it for about eight to ten minutes.
0:32:19 > 0:32:21And then it's very important with all your meat, as we know...
0:32:21 > 0:32:24- Leave it to rest. - Let it rest up.
0:32:24 > 0:32:28OK, we're going to serve this with an orange caramel sauce.
0:32:28 > 0:32:31It's got a touch of lime in there as well. I'm removing the zests,
0:32:31 > 0:32:36the skin off half the orange and half the lime.
0:32:36 > 0:32:39I know it sounds a bit weird, but this is a bittersweet sauce.
0:32:39 > 0:32:44It's a classic. Sauce citronelle is the old saying for it.
0:32:44 > 0:32:46I'm just getting a pan to a high heat.
0:32:46 > 0:32:49- It's an old classic French sauce, really.- Very much so.
0:32:49 > 0:32:51I'm going to grab... Have we got a set of tongs?
0:32:51 > 0:32:54Right, let's have a quick look at this duck.
0:32:54 > 0:32:56How are we doing with the beans?
0:32:56 > 0:32:58- Nearly done.- Nearly done. - I'm just taking off the excess fat.
0:32:58 > 0:33:00Keep the duck on the skin
0:33:00 > 0:33:03and on this occasion, as I said before,
0:33:03 > 0:33:05straight into a nice hot oven.
0:33:05 > 0:33:09Skin side down, cook it all the way on the skin side, turn it,
0:33:09 > 0:33:11rest it, and it's good to go.
0:33:11 > 0:33:14Right, so here we've got a duck rested.
0:33:14 > 0:33:15This is at room temperature.
0:33:15 > 0:33:18- How long has that had? - Eight to ten minutes.
0:33:18 > 0:33:21- How's your gnocchi looking, chef? - It's getting there.- Come on, tiger.
0:33:21 > 0:33:24We've got to get it in the boiling water now.
0:33:24 > 0:33:26While you're doing that,
0:33:26 > 0:33:29I deliberately got a hot pan ready to go
0:33:29 > 0:33:33and we're going to do this wonderful sauce, which is one of my favourites
0:33:33 > 0:33:37and works so well with duck and also the subtleness of the garlic.
0:33:37 > 0:33:39It's as simple as this.
0:33:39 > 0:33:43- Your restaurant has been running, what, 13 years?- Tanners?
0:33:43 > 0:33:4413 years this year.
0:33:44 > 0:33:49I just think it's the best it's ever been in the 13 years.
0:33:49 > 0:33:52Had a lovely refit myself and Chris came up with.
0:33:52 > 0:33:53I love that design thing.
0:33:53 > 0:33:55Here's the sugar that we've got going in there.
0:33:55 > 0:33:59We get the oil from the citrus in the pan
0:33:59 > 0:34:00and then straightaway deglaze
0:34:00 > 0:34:05with orange, half a lime,
0:34:05 > 0:34:08touch of red wine.
0:34:08 > 0:34:10- Beans?- There you go.- Thank you.
0:34:10 > 0:34:13And we just let this cook down but you get this bittersweet taste.
0:34:13 > 0:34:17It's gorgeous. And onto that we're going to get some stock.
0:34:17 > 0:34:20Can you pass me a spoon for that? That would be fantastic.
0:34:20 > 0:34:21Thank you very much.
0:34:21 > 0:34:23OK, with Tanners, 13 years.
0:34:23 > 0:34:26We've got the Barbican Kitchen Brasserie, which is
0:34:26 > 0:34:28six years old this year as well.
0:34:28 > 0:34:30Brilliant stuff.
0:34:30 > 0:34:32OK, with the sauce, James,
0:34:32 > 0:34:34keep that heat high, let it reduce.
0:34:34 > 0:34:36You've got some butter in a pan
0:34:36 > 0:34:39and you've got the gnocchi, which we just blanch.
0:34:39 > 0:34:41When it comes up to the top, that's when you know it's ready.
0:34:41 > 0:34:45Straight in there. And also, some of the rendered duck fat.
0:34:45 > 0:34:46In that goes as well.
0:34:46 > 0:34:49Just a tiny bit of colour and then we're going to season it up.
0:34:49 > 0:34:53The sauce, we keep bubbling, let it reduce, OK?
0:34:53 > 0:34:57Now, also, we've got here with our old duck pan,
0:34:57 > 0:34:59a touch of honey. Not too much. Literally, a tablespoon.
0:34:59 > 0:35:02Where do you want the beans? In a pan?
0:35:02 > 0:35:04The beans? The broad beans?
0:35:04 > 0:35:06Drop them in, thanks.
0:35:06 > 0:35:09Touch of five-spice, touch of honey. Not too much.
0:35:09 > 0:35:12I know you're thinking, "It's going to be really sweet,"
0:35:12 > 0:35:14but because this is more bittersweet,
0:35:14 > 0:35:18it really works well with the garlic and everything else.
0:35:18 > 0:35:20So you just cooked the spice out in the pan,
0:35:20 > 0:35:22which has a bit of the duck fat in it.
0:35:22 > 0:35:25Touch of honey, let it bubble, bubble, bubble.
0:35:25 > 0:35:28Now, with the duck, this is at room temp at the moment.
0:35:28 > 0:35:32- We get that hot glaze.- There's your gnocchi.- Thank you very much.
0:35:32 > 0:35:34As well as celebrating in the restaurant,
0:35:34 > 0:35:35you're also celebrating...
0:35:35 > 0:35:38It's ten years this year in television, is it?
0:35:38 > 0:35:41- Yeah, ten years. I'm proud of that. - I remember you.- I can't believe it.
0:35:41 > 0:35:44- Where's that time gone, James?- Ten years.
0:35:44 > 0:35:46You know, back in the day,
0:35:46 > 0:35:49when I started, you were one of the guys
0:35:49 > 0:35:53we used to cook against on Ready Steady Cook.
0:35:53 > 0:35:57Do you remember the first words you said on television?
0:35:57 > 0:35:59Honestly, no.
0:35:59 > 0:36:00Mine are so embarrassing.
0:36:00 > 0:36:03It was with Zig and Zag, you don't remember Zig and Zag?
0:36:03 > 0:36:04Of course I remember them.
0:36:04 > 0:36:08They asked me how old I was and I went, "22 and a half."
0:36:08 > 0:36:11Embarrassment. I just wanted to... Yeah. Not good.
0:36:11 > 0:36:14- Shall we move on to the sauce? - Moving on.
0:36:14 > 0:36:15What do I do with these beans?
0:36:15 > 0:36:17- In a moment, calm down, chef. - They're ready, chef.
0:36:17 > 0:36:19If you could just hold them. Get them out.
0:36:19 > 0:36:21Now, with the sauce, this is optional.
0:36:21 > 0:36:24I'm going to monte it with a bit of butter.
0:36:24 > 0:36:28This just adds a gloss, richness to it, as well.
0:36:28 > 0:36:30Really nice.
0:36:30 > 0:36:35OK, you just use the heat of the pan to let the butter melt in.
0:36:37 > 0:36:41- Can you pour some of the duck juices? - Yeah.- Over that.
0:36:41 > 0:36:44- There you go.- Great stuff. - 30 seconds.
0:36:44 > 0:36:47Beans go into that sauce.
0:36:48 > 0:36:50Beans go in the sauce.
0:36:50 > 0:36:51Here we go with the gnocchi.
0:36:51 > 0:36:53A few pieces of that.
0:36:53 > 0:36:56I'm going to carve the duck.
0:36:56 > 0:36:58I've got a few orange pieces,
0:36:58 > 0:37:02which are cold orange, but a lovely flavour,
0:37:02 > 0:37:04because you get that lovely, fresh orange zing.
0:37:04 > 0:37:06Nice thin slices of duck.
0:37:06 > 0:37:08We've got a bit of that creaminess of the fat,
0:37:08 > 0:37:11but it's still very crisp on the top and created a wonderful glaze.
0:37:11 > 0:37:15James, if you could pick off some of your watercress pieces.
0:37:15 > 0:37:17My watercress? This was picked yesterday.
0:37:17 > 0:37:19I picked this.
0:37:19 > 0:37:20That's brilliant.
0:37:20 > 0:37:22Get it on the plate, chef,
0:37:22 > 0:37:23it will be even better.
0:37:23 > 0:37:25OK. Some orange pieces
0:37:25 > 0:37:28and then a touch...
0:37:28 > 0:37:31Oh, no, don't ruin it now, man.
0:37:31 > 0:37:33OK, one more bit.
0:37:33 > 0:37:36Broad beans and wild garlic flowers.
0:37:36 > 0:37:38They've got a very, very strong flavour to them,
0:37:38 > 0:37:40but we're not going to put whole flowers on.
0:37:40 > 0:37:42A little scattering of the petals.
0:37:42 > 0:37:44A tiny bit of this sauce, cos it is
0:37:44 > 0:37:46strong, it's meant to be.
0:37:46 > 0:37:48A flicker of these lovely, pungent flowers.
0:37:48 > 0:37:50And there you have it.
0:37:50 > 0:37:53That's roast duck breast with a lovely glaze,
0:37:53 > 0:37:56- wild garlic gnocchi, caramel and orange.- Done.
0:38:02 > 0:38:05There you go. The food just keeps coming.
0:38:05 > 0:38:07Have a seat over here.
0:38:07 > 0:38:10- There you go.- I'll be whizzing round tonight.
0:38:10 > 0:38:12You mentioned your local produce as well.
0:38:12 > 0:38:14Both of you are doing food festivals.
0:38:14 > 0:38:17- You've got one this month? - Yeah, this month.
0:38:17 > 0:38:19We're doing producer tours and demonstrations, chocolate,
0:38:19 > 0:38:21- this, that and the other. - Yours is...
0:38:21 > 0:38:22Down in Plymouth?
0:38:22 > 0:38:25Plymouth Flavour Fest, which is coming up this summer.
0:38:25 > 0:38:28Massive event, fantastic for the city. Really looking forward to it.
0:38:28 > 0:38:30- There you go.- That's delicious.
0:38:30 > 0:38:32- It's good?- It's absolutely...
0:38:32 > 0:38:33The sauce really does make it.
0:38:33 > 0:38:35And you used the rind in that as well.
0:38:35 > 0:38:36There you go.
0:38:40 > 0:38:43Shelling peas, my favourite job.
0:38:43 > 0:38:46Now it's time for those Two Fat Ladies to cook
0:38:46 > 0:38:49for the barristers of London's Lincoln's Inn.
0:38:50 > 0:38:53I can't believe you made me get up at the crack of dawn.
0:38:53 > 0:38:55As we're going to Lincoln's Inn,
0:38:55 > 0:38:59it seemed a shame not to pick up some beef from Smithfield.
0:38:59 > 0:39:01Wonderful old place, haven't been here for years.
0:39:01 > 0:39:03Not since you were a barrister.
0:39:05 > 0:39:08Eeurgh! You'd think we'd come to St Bartholomew's by mistake.
0:39:08 > 0:39:12- This is all very clinical. - It's like little shops now.
0:39:12 > 0:39:15Look, Absalom & Tribe, what a lovely name.
0:39:15 > 0:39:17- Good morning, ladies.- Hello!
0:39:17 > 0:39:20What have you done? Where are all the carcasses?
0:39:20 > 0:39:23The carcasses are all behind there in our germ free zone.
0:39:23 > 0:39:26Can't have it out in the open. EC regulations.
0:39:26 > 0:39:29I want to see great sides of glorious beef.
0:39:29 > 0:39:31I need some to feed my barristers.
0:39:31 > 0:39:35- I can show you some in the old market.- Quick, let's go.
0:39:40 > 0:39:44- Now, that's a fine sight. - Look at this, isn't this wonderful?
0:39:44 > 0:39:47- This is the real thing. - This is the old market, ladies.
0:39:47 > 0:39:49- This is how it should be. - Yes, make the most of it.
0:39:49 > 0:39:53- Why?- It won't be here much longer, the EC have banned it.
0:39:53 > 0:39:56- No good ever came out of Brussels, but the odd chocolate.- Very true.
0:39:58 > 0:40:01Shall we wander on down and find some proper beef for you?
0:40:01 > 0:40:04- Some good Scotch beef?- Yes! - Come on, then.
0:40:09 > 0:40:13- Look at this, Jennifer. There's some good beef.- Best Scotch beef.- Lovely.
0:40:13 > 0:40:17- This is the bit you want for your barristers' dinner.- Oh, yes.
0:40:17 > 0:40:20That's the fillet running right the way through there.
0:40:20 > 0:40:23We're going to get somebody to take the fillet out for you.
0:40:23 > 0:40:26John, could you just take that and fillet it out?
0:40:27 > 0:40:29Lovely fat. Lovely fat.
0:40:29 > 0:40:31- Lovely, look at that. - Thank you very much indeed.
0:40:31 > 0:40:33Thank you, John.
0:40:37 > 0:40:39What a beautiful fillet.
0:40:39 > 0:40:42- Well worth getting up at dawn for.- Quite!
0:40:42 > 0:40:44And now we've got the rest of the day to enjoy.
0:40:49 > 0:40:52Right, turn into Queer Street, Jennifer.
0:40:52 > 0:40:55- They probably call it Gay Street now.- No, not that sort of queer.
0:40:55 > 0:40:58The bankruptcy courts are here.
0:41:07 > 0:41:10Stop at the barrier and we'll look for the head porter.
0:41:10 > 0:41:12- I'll try not to crash.- A-ha!
0:41:12 > 0:41:15Good morning, ladies.
0:41:15 > 0:41:19Where are your kitchens? We've come to feed your legal minds.
0:41:19 > 0:41:22Take the third lamppost on the left, a hundred yards on your left.
0:41:22 > 0:41:24- Thank you very much.- Thank you!
0:41:24 > 0:41:26- Bring you some pudding. - Thank you!
0:41:30 > 0:41:31Take a left here.
0:41:40 > 0:41:42This is Swiss chard.
0:41:42 > 0:41:44Sometimes people are afraid to buy it
0:41:44 > 0:41:47because they don't quite know what to do with it,
0:41:47 > 0:41:50but I think it's the most wonderful vegetable and I'm going to do
0:41:50 > 0:41:54a dish which is chard with garlic and anchovies and olive oil.
0:41:54 > 0:41:58It's terribly simple but absolutely delicious.
0:41:58 > 0:42:02And what I'm going to do is take the stalks.
0:42:02 > 0:42:05You see, they've got this nice, thick, white stalk.
0:42:05 > 0:42:08But if you try and cook the two together,
0:42:08 > 0:42:10they'll cook at different times.
0:42:10 > 0:42:14So what I need to do is to cook the stalk first.
0:42:14 > 0:42:16I'm just going to cut it into pieces.
0:42:16 > 0:42:18Are they particularly Swiss?
0:42:18 > 0:42:21No, they're Beta vulgaris, actually.
0:42:21 > 0:42:25But apparently in the 17th century, the Dutch vegetable growers
0:42:25 > 0:42:30used to call any common variety of a plant Swiss.
0:42:30 > 0:42:32I wonder why.
0:42:32 > 0:42:36Maybe it was derogatory, or maybe they thought Swiss was common.
0:42:36 > 0:42:39I think it's a perfectly delicious vegetable. I like these white bits.
0:42:39 > 0:42:41Mmm.
0:42:42 > 0:42:48And then you want to dice your garlic fairly finely.
0:42:48 > 0:42:52But with the anchovies, just cut them in half, because they'll melt.
0:42:52 > 0:42:55You put them into the oil and they just melt down.
0:42:57 > 0:43:02Good. So I'm going to take this over to the cooker.
0:43:05 > 0:43:08Into the frying pan I'm going to pour
0:43:08 > 0:43:11some oil and then I'm just going
0:43:11 > 0:43:16to fry the chopped garlic and the anchovies until the anchovies melt.
0:43:18 > 0:43:22You'll see it sort of dissolve before your very eyes.
0:43:22 > 0:43:26It's very important when cooking chard to remember to blanch it first.
0:43:26 > 0:43:29That is, you put it into boiling water for a few minutes,
0:43:29 > 0:43:31then drain it off.
0:43:37 > 0:43:41And you cook until it goes translucent.
0:43:41 > 0:43:44Once it is, I'll add the chard greens,
0:43:44 > 0:43:45but this will take about ten minutes.
0:43:45 > 0:43:47Why don't you carry on, Jennifer?
0:43:47 > 0:43:49Sure.
0:43:49 > 0:43:51I'm going to cook beef in pastry
0:43:51 > 0:43:54with various things wrapped round it.
0:43:54 > 0:43:57It can be called Wellington or boeuf en croute,
0:43:57 > 0:44:00but as we're in England, we might as well call it beef in pastry.
0:44:00 > 0:44:02Now look, you see, I have here
0:44:02 > 0:44:05this perfect fillet of beef.
0:44:05 > 0:44:08Bought at dawn, I might say, at Smithfield market.
0:44:08 > 0:44:10But you couldn't get it any better.
0:44:10 > 0:44:16I marinated it first, so it would soak up some flavour.
0:44:16 > 0:44:17It's a strong marinade.
0:44:17 > 0:44:21It's got carrots, onions, bay leaf, thyme,
0:44:21 > 0:44:26all those goodies as well as brandy and Madeira.
0:44:26 > 0:44:29This imparts a very good flavour to the beef,
0:44:29 > 0:44:34because, as we know, fillet of beef is delicious to cut,
0:44:34 > 0:44:37but it doesn't have much taste and it needs some help.
0:44:37 > 0:44:39And then, afterwards,
0:44:39 > 0:44:42pat it dry and then seal,
0:44:42 > 0:44:43so that it retains its shape.
0:44:43 > 0:44:46Anyway, I'll come back to it in a moment.
0:44:50 > 0:44:54First, I want to fry these mushrooms and shallots I've been chopping.
0:44:54 > 0:44:59I'm going to mix them with some pate to spread over the fillet.
0:44:59 > 0:45:02I'll just get some Madeira, my dear.
0:45:02 > 0:45:03If you don't have Madeira,
0:45:03 > 0:45:06can you use something else instead?
0:45:06 > 0:45:09Oh, yes. If you run out of something, I substitute like mad.
0:45:09 > 0:45:12You know, sherry or port, whatever you happen to have.
0:45:12 > 0:45:15- Fortified wine.- Fortified wine.
0:45:15 > 0:45:18But Madeira does have a very good flavour.
0:45:18 > 0:45:21You want to cook this until it's quite dry.
0:45:21 > 0:45:23You want all the liquid to go.
0:45:23 > 0:45:25That's quite enough of that, I think.
0:45:28 > 0:45:31There, this delicious mixture of mushrooms
0:45:31 > 0:45:34and Madeira has got the most wonderful smell.
0:45:34 > 0:45:38Now, what we want to do is add some respectable pate.
0:45:38 > 0:45:40What's a respectable pate?
0:45:40 > 0:45:44- Well, you know, at least... - Not your nasty, cheap stuff.
0:45:44 > 0:45:46No, not your nasty cheap stuff.
0:45:46 > 0:45:48This is chicken liver pate.
0:45:48 > 0:45:51You put about four tablespoonfuls
0:45:51 > 0:45:55of that in and the mixture of the chicken liver pate with
0:45:55 > 0:45:57the mushrooms is delicious.
0:45:57 > 0:46:00Smells glorious.
0:46:00 > 0:46:01Mix that all up.
0:46:02 > 0:46:06Weren't they lovely in Smithfield? They were so sweet.
0:46:06 > 0:46:10When you think about it, the Great Plague didn't get them,
0:46:10 > 0:46:12the Great Fire stopped the south of Smithfield,
0:46:12 > 0:46:15the Germans didn't get them.
0:46:15 > 0:46:17They went on regardless of the Blitz.
0:46:17 > 0:46:19None of these things could destroy it, but...
0:46:19 > 0:46:22Takes dear little Brussels.
0:46:22 > 0:46:24Now, got that lovely mixture.
0:46:24 > 0:46:28What we do now, we'll get the pastry.
0:46:28 > 0:46:32It's quite a good idea to blind bake the bottom part
0:46:32 > 0:46:35and I used short pastry for the bottom part.
0:46:35 > 0:46:40What I've done was just lain it over one of the cooking tins
0:46:40 > 0:46:42and then taken it off.
0:46:42 > 0:46:45So it makes a nice little boat to receive this.
0:46:45 > 0:46:49How interesting and unusual to use shortcrust for the bottom.
0:46:49 > 0:46:50That's very good.
0:46:50 > 0:46:52Because it gets a bit soggy,
0:46:52 > 0:46:54- flaky pastry gets a bit soggy on the bottom.- It does.
0:46:54 > 0:46:59We've got our nice little boat here and what we're going to do is
0:46:59 > 0:47:02we're going to fill it with half the mushroom mixture.
0:47:05 > 0:47:07Just slop it in.
0:47:07 > 0:47:09Smooth it out nice and evenly.
0:47:09 > 0:47:14What's the difference between beef Wellington, boeuf en croute,
0:47:14 > 0:47:16all of the rest of it? Beef in pastry.
0:47:16 > 0:47:19I think they're all exactly the same.
0:47:19 > 0:47:22Strangely enough, I think it's called beef Wellington
0:47:22 > 0:47:24more in America, though why I don't know.
0:47:24 > 0:47:27It wasn't called after the Duke at all,
0:47:27 > 0:47:30it was called after Wellington, New Zealand, apparently.
0:47:30 > 0:47:33- Oh.- Where they first invented the dish.
0:47:33 > 0:47:35Oh, it's got nothing to do with Waterloo at all.
0:47:35 > 0:47:38No, though it's proved to be many people's Waterloo.
0:47:38 > 0:47:41I really fancied the Duke of Wellington
0:47:41 > 0:47:43when I was 12, 14.
0:47:43 > 0:47:45I liked the Duke of Wellington.
0:47:45 > 0:47:48Do you remember when his portrait was stolen?
0:47:48 > 0:47:50- No, you were probably too young.- No, I remember that.
0:47:50 > 0:47:52Yes, I mean, he had such a good nose.
0:47:52 > 0:47:57Yes, and other people much prefer, or they worship, Napoleon.
0:47:57 > 0:47:59I've never fancied him.
0:47:59 > 0:48:03- No, scritty little chap. - Scritty is the word.
0:48:03 > 0:48:05SHE LAUGHS
0:48:05 > 0:48:08There, do you see how snug that is?
0:48:08 > 0:48:12Now we put the other lot on top.
0:48:12 > 0:48:14Apart from being delicious,
0:48:14 > 0:48:18having the pastry and the mushroom
0:48:18 > 0:48:22and the pate in it, it will make, let's face it,
0:48:22 > 0:48:25a very expensive piece of meat go a lot further.
0:48:25 > 0:48:29And it can be used hot or cold, or if you're being grand,
0:48:29 > 0:48:32you could be going to Glyndebourne, you can take it on a picnic.
0:48:32 > 0:48:35Because it cuts very easily,
0:48:35 > 0:48:38and is always, I think, always admired.
0:48:38 > 0:48:42The top is going to be flaky pastry, puff.
0:48:42 > 0:48:45I've cheated, I've bought it.
0:48:45 > 0:48:47Now what we'll do
0:48:47 > 0:48:50is this is the egg wash
0:48:50 > 0:48:55and I shall paint around the sides
0:48:55 > 0:49:01so that the top pastry will stick convincingly.
0:49:01 > 0:49:04We don't want it coming apart at the seams.
0:49:04 > 0:49:07Now, take it over.
0:49:07 > 0:49:11Let that completely overlap.
0:49:11 > 0:49:14Unroll it.
0:49:14 > 0:49:15Wrap it up in a little blanket.
0:49:17 > 0:49:20Then press it down
0:49:20 > 0:49:23so that it sticks to the egg wash.
0:49:23 > 0:49:27And you just trim off the edges.
0:49:29 > 0:49:32I could be making dainty little leaves with the leftovers,
0:49:32 > 0:49:35but I'm not going to bother with all that fiddle-faddle.
0:49:35 > 0:49:37Just pinch the ends in.
0:49:40 > 0:49:44And now what we want to do is crisscross it, which will let a bit
0:49:44 > 0:49:48of the steam up, but don't cut into the meat, just through the pastry.
0:49:51 > 0:49:54And then, finally,
0:49:54 > 0:49:57give it a good egg washing all over.
0:50:00 > 0:50:01There, look at that.
0:50:01 > 0:50:05Oh, they look wonderful. They look very exotic, don't they?
0:50:05 > 0:50:08- Yes, they DO look rather exotic. - Sort of Chinesey.
0:50:08 > 0:50:09What I'm going to do now
0:50:09 > 0:50:13is I'm just going to put the greens in with them...
0:50:14 > 0:50:18..just on top of the hot white bits, and cover it.
0:50:18 > 0:50:21And the heat from the stalks will actually cook the greens -
0:50:21 > 0:50:23they don't need very long.
0:50:25 > 0:50:26There we are.
0:50:27 > 0:50:30Right, this is ready to be cooked.
0:50:30 > 0:50:32Would you like me to put that in the oven for you?
0:50:32 > 0:50:35Yes, that would be very kind of you.
0:50:35 > 0:50:40Put it in a very hot oven for about 20, maybe 25 minutes
0:50:40 > 0:50:43if you want it rare. If you don't want it rare,
0:50:43 > 0:50:45I wouldn't bother to cook it at all.
0:50:45 > 0:50:49Well, you look as though you deserve a little relaxation now,
0:50:49 > 0:50:52so shall I take you on a cook's tour of the inn?
0:50:52 > 0:50:56- I'd love to see it, yes. That would be interesting.- Right, let's go.
0:50:56 > 0:50:58A cook's tour indeed.
0:51:10 > 0:51:12Heavens, it's... Isn't it wonderful?
0:51:12 > 0:51:14Lovely, this crypt, isn't it?
0:51:14 > 0:51:16You know, the ladies of the night
0:51:16 > 0:51:19used to come and dump their babies in here.
0:51:19 > 0:51:21How sad. Did someone look after them for them?
0:51:21 > 0:51:24Oh, well, I mean, they left them for foundlings
0:51:24 > 0:51:28and the benches set up an adoption society.
0:51:28 > 0:51:31All the girls got diaries and all the boys were given apprenticeships
0:51:31 > 0:51:33and they were all called Lincoln.
0:51:33 > 0:51:36- That was very kind of them - all called Lincoln?- As their surname.
0:51:36 > 0:51:38Oh, yes, it would be muddling otherwise.
0:51:38 > 0:51:40- CLARISSA LAUGHS - Oh, look.
0:51:40 > 0:51:43We're on someone.
0:51:43 > 0:51:46"Here lieth the body of...
0:51:46 > 0:51:50"Rich Spooner." Sounds like a rock star, doesn't it?
0:51:50 > 0:51:53No, no, look, he was a bencher of the inn, he was frightfully respectable.
0:51:53 > 0:51:55Well, I didn't REALLY think he was a rock star.
0:51:55 > 0:51:58Come on, I'll show you the Old Hall.
0:51:58 > 0:52:00- Where's the Old Hall?- Up here.
0:52:00 > 0:52:02BELL CHIMES
0:52:02 > 0:52:06- Cleared up a bit, hasn't it?- Little bit of sun.- Well, just for a moment.
0:52:08 > 0:52:10And you see up here, Jennifer, is the dining hall
0:52:10 > 0:52:13and that's the library building, the one at the far end...
0:52:13 > 0:52:16- That's magnificent, isn't it? - Isn't it wonderful?
0:52:16 > 0:52:20- Look at these lovely lead things - oh, they're plants.- Clarissa?
0:52:20 > 0:52:23- Peter?!- Is that you?- Good heavens, Peter!- How very lovely to see you.
0:52:23 > 0:52:25- Sheridan, how lovely. - I haven't seen you for ever.
0:52:25 > 0:52:28- No!- You're not back at the bar dressed like that, are you?- No!
0:52:28 > 0:52:30- Nice to meet you. - Peter Sheridan, leading counsel.
0:52:30 > 0:52:33We used to be in chambers together one time, Clarissa and I.
0:52:33 > 0:52:35- She smoked a pipe, can you believe it?- I'm sure, I'm sure!
0:52:35 > 0:52:37And the clerks used to say to me, you know,
0:52:37 > 0:52:40"can't you do something about this?
0:52:40 > 0:52:42"Have you no influence with her? Try and get her to stop it."
0:52:42 > 0:52:45- What are you doing here? - We're cooking a barristers' dinner.
0:52:45 > 0:52:47- Would you like to come? - I'd love to come.
0:52:47 > 0:52:49Do you remember those dreadful dinners we had to eat? Oh...
0:52:49 > 0:52:52We used to have to have 36 dinners or something like that,
0:52:52 > 0:52:55- I can't remember.- Gosh.- To qualify. - To qualify.
0:52:55 > 0:52:57That was in order to introduce everybody to everybody else,
0:52:57 > 0:53:00which is a lovely idea, marvellous thing,
0:53:00 > 0:53:02but it's going out now, it's beginning to disappear.
0:53:02 > 0:53:05- I always thought it was that if your digestion survived it...- Yes.
0:53:05 > 0:53:07..the Gray's Inn port in my case,
0:53:07 > 0:53:10then they thought you were competent to be a barrister.
0:53:10 > 0:53:12Well, as a member of the Middle Temple, of course,
0:53:12 > 0:53:14I'm not allowed to talk about the food,
0:53:14 > 0:53:16- I'm sure it's marvellous and always was.- Lovely.
0:53:16 > 0:53:18- What sort of time?- About half-six? - Marvellous.
0:53:18 > 0:53:21- See you later. Nice to meet you. I've got to go to court.- Good luck.
0:53:21 > 0:53:24- He's very nice. - Isn't he lovely?- Lovely.
0:53:26 > 0:53:29This is the Old Hall where the Lord Chancellor used to sit.
0:53:29 > 0:53:33- This is magnificent, isn't it? - A good place for a party.
0:53:33 > 0:53:35It would be great, we could have a ball.
0:53:35 > 0:53:38- Well, they let it out now, I understand.- Shall we have a ball?
0:53:38 > 0:53:40Why not, why not?
0:53:40 > 0:53:42Yes, I used to come to lectures here.
0:53:42 > 0:53:45Many a happy hour I used to sit in the alcove over there
0:53:45 > 0:53:48playing cards when I should've been listening to Roman law.
0:53:48 > 0:53:51- Naughty.- That's the Hogarth.
0:53:51 > 0:53:53Great big picture, isn't it?
0:53:53 > 0:53:55It's Paul Before Felix.
0:53:55 > 0:53:58- And you see his hand?- Yes.
0:53:58 > 0:54:02Well, the Victorians had it repainted, because in the original,
0:54:02 > 0:54:04it looks as though it was grasping the Empress' breast.
0:54:04 > 0:54:07- Right across the room.- Yes! THEY LAUGH
0:54:07 > 0:54:11- It was a 1956 bike...- Yes.
0:54:11 > 0:54:14..with the proper black and gold vestments.
0:54:14 > 0:54:17THEY TALK OVER EACH OTHER
0:54:17 > 0:54:21- Jennifer?- Mmm?- We ought to be getting back.- Oh, sorry.
0:54:21 > 0:54:23Leave these lovely people to their dinner.
0:54:23 > 0:54:27- Take care, we'll be in touch. Won't leave it so long.- Yes.
0:54:27 > 0:54:31- Goodbye, everybody.- Bye. See you. - Leave you to your...- Bye.
0:54:31 > 0:54:34- ..excellent dinner.- Thanks very much. - And thanks for the cooking.
0:54:34 > 0:54:36- Enjoy your pudding.- I shall love it.
0:54:36 > 0:54:37LAUGHTER
0:54:37 > 0:54:40Phew, Jennifer, well, I hope they enjoy their dinner.
0:54:40 > 0:54:41Let's go and put our feet up.
0:54:43 > 0:54:44INDISTINCT VOICES
0:54:48 > 0:54:52Make a sauce with a marinade to enhance this regal beef.
0:54:59 > 0:55:00Nothing common about THIS dish.
0:55:00 > 0:55:03THEY CHAT
0:55:16 > 0:55:19And more from those fabulous Two Fat Ladies next week.
0:55:19 > 0:55:21Now, we're not cooking live in the studio today.
0:55:21 > 0:55:24Instead, we've got some fantastic food cooked by world-class chefs
0:55:24 > 0:55:27from the Saturday Kitchen back catalogue for you instead.
0:55:27 > 0:55:30Still to come on today's Best Bites...
0:55:30 > 0:55:31Paul Rankin takes on Lawrence Keogh
0:55:31 > 0:55:33in a Saturday Kitchen omelette challenge.
0:55:33 > 0:55:36Will the temperature and tempers rise at the hobs?
0:55:36 > 0:55:38Find out a little bit later on.
0:55:38 > 0:55:40And one of France's greatest bakers,
0:55:40 > 0:55:43Richard Bertinet, creates beautiful fruit tartlets.
0:55:43 > 0:55:46He makes the pastry and fills the tarts with a delicious pastry cream
0:55:46 > 0:55:49and tops them all with some delicious fresh fruit.
0:55:49 > 0:55:53And Greta Scacchi faced her food heaven or food hell.
0:55:53 > 0:55:54Would she get heaven -
0:55:54 > 0:55:57barramundi, my roasted barramundi with brown shrimps,
0:55:57 > 0:56:00violet artichokes and mash? Or was she getting food hell -
0:56:00 > 0:56:04lard, and a delicious lardy cake with black pepper strawberry jam?
0:56:04 > 0:56:07Find out what she gets at the end of today's show.
0:56:07 > 0:56:09Tana Ramsay certainly knows about home cooking
0:56:09 > 0:56:11and here she treats us to a recipe she's tried out on her family
0:56:11 > 0:56:15many times before she cooked it in the Saturday Kitchen studio.
0:56:15 > 0:56:18- Welcome back, Tana... - I bet you're demanding as well.
0:56:18 > 0:56:20I'm not very demanding, no.
0:56:20 > 0:56:23Give me a bowl of profiteroles, I'm a happy man, that'll do me.
0:56:23 > 0:56:25- I know, I love them. - What are we cooking, then?
0:56:25 > 0:56:27We're going to do a very simple recipe,
0:56:27 > 0:56:30it's making home-made lamb sausages with lamb mince,
0:56:30 > 0:56:35putting in there some ground cumin, coriander, chilli, some breadcrumbs,
0:56:35 > 0:56:39an egg, half a red onion. Mix all of that together in the bowl
0:56:39 > 0:56:43and then roll them into sausages and wrap them in some prosciutto.
0:56:43 > 0:56:46We've got a nice little salad. We'll get fired on first of all,
0:56:46 > 0:56:48because you want to get these on and in the oven.
0:56:48 > 0:56:50- Absolutely.- You want to chop some onion and chilli.
0:56:50 > 0:56:53There's quite a lot of chopping to do, so half a red onion.
0:56:53 > 0:56:54- Yes.- And the chilli.
0:56:54 > 0:56:57- OK, nice and finely chopped. - I'm going to...
0:56:57 > 0:56:59chop some parsley to put in there as well.
0:57:01 > 0:57:03So the idea behind this is what?
0:57:03 > 0:57:05This is obviously, well, you've got a new book out,
0:57:05 > 0:57:08is this something for the kids and stuff like that?
0:57:08 > 0:57:12Absolutely, my recipes are all almost like a diary of what I cook
0:57:12 > 0:57:15at home for the kids. Four kids, you know, every night,
0:57:15 > 0:57:16it's quite demanding.
0:57:16 > 0:57:19And like all kids, or like all mothers, I suppose,
0:57:19 > 0:57:23I get stuck in a rut of doing the same things over and over again.
0:57:23 > 0:57:26So most of my recipes actually come up with things
0:57:26 > 0:57:28I need to use up that are left over in the fridge,
0:57:28 > 0:57:32and it's just creating different ideas and sharing them, really.
0:57:32 > 0:57:34I'm not trained as a chef, as you can probably see by my chopping,
0:57:34 > 0:57:37so thank God I've got you there doing your bit.
0:57:37 > 0:57:39You've got somebody at home that can do that as well!
0:57:39 > 0:57:41Oh, no, he's so messy.
0:57:41 > 0:57:42LAUGHTER
0:57:42 > 0:57:44Somebody said to me as well,
0:57:44 > 0:57:46I'm always messy when I cook at home, but I'm not!
0:57:46 > 0:57:48And the grease that goes everywhere,
0:57:48 > 0:57:50everything is cooked over such a high heat
0:57:50 > 0:57:53- and you get this whole splatter... - We are chefs!
0:57:53 > 0:57:55- Mmm.- Right, moving on.
0:57:55 > 0:57:58- Sorry, sorry.- Right, minced lamb.
0:57:58 > 0:58:00- Yes.- That's what you're using.
0:58:00 > 0:58:03Minced lamb, and I've got that with the half a red onion,
0:58:03 > 0:58:04I've got the parsley, the chilli...
0:58:04 > 0:58:07This is probably a bit of shoulder in there, I'd have thought.
0:58:07 > 0:58:09A shoulder of lamb, something like that.
0:58:09 > 0:58:11In with the ground cumin, ground coriander,
0:58:11 > 0:58:14- and again, you know, a lot of this is... Thank you.- Breadcrumbs?
0:58:14 > 0:58:17You know, I cook a lot from the store cupboard as well,
0:58:17 > 0:58:19- having a good stocked store cupboard as well.- Yes.
0:58:19 > 0:58:23Just things that you can drag out at the last minute when you've maybe
0:58:23 > 0:58:26only got - say the mince - one nice fresh ingredient, because...
0:58:26 > 0:58:29I don't spend all day worrying about what I'll do for the kid's tea.
0:58:29 > 0:58:33- Right.- I think there's a lot of mothers in that position as well
0:58:33 > 0:58:34where they're working, busy,
0:58:34 > 0:58:37you just want to put something together really quick and simply.
0:58:37 > 0:58:41And this is also something that you can maybe do before for the next day.
0:58:41 > 0:58:43Talking of kids and something you can prepare the night before,
0:58:43 > 0:58:47but the kids are watching at home, they're probably thinking,
0:58:47 > 0:58:50thank goodness this is the last time we're going to get to eat this.
0:58:50 > 0:58:52- Is that right? - You had to put that in, didn't you?
0:58:52 > 0:58:54I have done this every night this week,
0:58:54 > 0:58:56because I knew you'd be chatting,
0:58:56 > 0:58:58and when I chat, I stop and get into the conversation
0:58:58 > 0:59:01and forget what I'm doing, so it has to be something you can sort of do...
0:59:01 > 0:59:06- I'm doing it again, aren't I?- Yes. - Can you stop talking?- Yes, be quiet.
0:59:06 > 0:59:09- So, you've been practising this on the kids?- Yes, I have.- Yes, OK.
0:59:09 > 0:59:13- Right.- For seven nights. - For seven nights.- In a row.
0:59:13 > 0:59:17But, I mean, you've been extremely busy lately,
0:59:17 > 0:59:21cos you then went into this... What made you do this ice thing?
0:59:21 > 0:59:24- This Dancing On Ice?- Shall we get this out of the way?- Yes.
0:59:24 > 0:59:26You did quite well and I went out quite early,
0:59:26 > 0:59:30so I knew you'd bring that up, because you were quite good on the dance floor.
0:59:30 > 0:59:31The reason I did it on ice...
0:59:31 > 0:59:34Put skates on me, I'm not very good at all, to be honest.
0:59:34 > 0:59:37Well, there was a bit of a reason for that because I figured
0:59:37 > 0:59:40that if I did it on ice, because you're on ice, I had the excuse
0:59:40 > 0:59:42of not being very good at dancing,
0:59:42 > 0:59:44and that could kind of, you know, be hidden.
0:59:44 > 0:59:47- But it all came out, according to a certain judge.- Right.
0:59:47 > 0:59:50But never mind, I had such a great time. I loved it.
0:59:50 > 0:59:52What amazes me about that is the fitness that you get to.
0:59:52 > 0:59:55- It's unbelievable, isn't it?- I know.- The amount you train and...
0:59:55 > 0:59:59- Are you still dancing? - No, can't you tell?- Yes, I... yes.
0:59:59 > 1:00:02- LAUGHTER - Don't worry, you'll get your turn in a minute.
1:00:02 > 1:00:05- That's right, I know I will. - The nugget man over there.
1:00:05 > 1:00:09- It is, you have to be very dedicated, don't you?- Mamma mia...
1:00:09 > 1:00:11- LAUGHTER - Right, over to you.
1:00:11 > 1:00:15OK, so, I've got everything mixed up in here - the breadcrumbs,
1:00:15 > 1:00:19the egg, parsley, onion, chilli, cumin, coriander, bit of seasoning,
1:00:19 > 1:00:22just making them into little balls and into a sausage shape.
1:00:22 > 1:00:25- Yes. I'm steaming the beans and the peas.- Oh, thank you.
1:00:25 > 1:00:28- You want me to cut the bacon into nice lardons?- Yes, please.- OK.
1:00:28 > 1:00:31This is something you can prepare nicely in advance, isn't it?
1:00:31 > 1:00:33It is, yes, and you have to make sure
1:00:33 > 1:00:36when you roll it up in the prosciutto you do it quite tightly.
1:00:36 > 1:00:40What's nice about this as well is when you do meatballs or burgers,
1:00:40 > 1:00:42when you've got bits of onion in there
1:00:42 > 1:00:44they tend to fall apart a little bit
1:00:44 > 1:00:47but this just keeps it all nicely together.
1:00:47 > 1:00:50When you make burgers with onion in, do you have to cook
1:00:50 > 1:00:52- the onion before you put it in the burger?- I don't.
1:00:52 > 1:00:55Because otherwise you get raw onion in the middle?
1:00:55 > 1:01:00- Well, you have to make sure you cut it or chop it quite finely.- OK.
1:01:00 > 1:01:02i.e. get someone else to do it, Sophie!
1:01:02 > 1:01:06Get James to come over and do all the prep for you.
1:01:06 > 1:01:08That's quite handy. Thank you.
1:01:08 > 1:01:11A bit of bacon there. The peas and the beans are steaming away nicely.
1:01:11 > 1:01:14I think that's important, if you're doing burgers on a barbecue
1:01:14 > 1:01:17where you want to serve good quality meat
1:01:17 > 1:01:19and you want to serve it pink in the middle,
1:01:19 > 1:01:22- not thoroughly cooked, I'd cook it beforehand.- Yes, OK.
1:01:22 > 1:01:25So, we've got the lardons cooking away nicely.
1:01:25 > 1:01:27I'm loving the way you use the prosciutto...
1:01:27 > 1:01:31give it extra flavour, also that crispiness as well.
1:01:31 > 1:01:34- Yes, and it shrinks around the sausages as well.- Yes, nice.
1:01:34 > 1:01:36So, in the oven. How long does that go in there for?
1:01:36 > 1:01:39They go in at 180 for, um...
1:01:39 > 1:01:42- for 20, 25 minutes.- Right.
1:01:42 > 1:01:47- Got the peas on there.- Peas and beans are on.- Thank you.- Lardons are on.
1:01:47 > 1:01:50Now, we're going to do, there's two kinds of dressing for this,
1:01:50 > 1:01:53one with a salad and then one like a tzatziki, is that right?
1:01:53 > 1:01:55- That's right.- Which has got the cucumber over here.
1:01:55 > 1:01:59So with the cucumber, I'm just peeling it and then finally dicing it
1:01:59 > 1:02:03and then putting it along with the mint into the yoghurt.
1:02:03 > 1:02:05So that's that one.
1:02:05 > 1:02:09There you go. So what leaves have you got in there?
1:02:09 > 1:02:13I've got spinach and I've got rocket in here. So really nice and spicy.
1:02:13 > 1:02:16- Yeah.- Especially with the yoghurt dip and the dressing,
1:02:16 > 1:02:19it just really helps keep it nice and vibrant.
1:02:19 > 1:02:23- So I'll just do the dressing in here. - And the dressing is?
1:02:23 > 1:02:26The dressing is oil, white wine vinegar,
1:02:26 > 1:02:30grain mustard and we've got some creme fraiche going in there as well.
1:02:32 > 1:02:34LOUD RHYTHMIC CHOPPING
1:02:34 > 1:02:39- There you go.- Listen to that - very satisfying hearing that.
1:02:39 > 1:02:41I call him a show-off!
1:02:41 > 1:02:45- Yeah.- Has all this food rubbed off on the kids?
1:02:45 > 1:02:49- Are they going to end up being chefs?- Do you know what?
1:02:49 > 1:02:52It's very hard because it's that awful thing -
1:02:52 > 1:02:55and it sounds really bad - but when they say,
1:02:55 > 1:02:58"Can I help you do this?" Sometimes, you just want to say, "No, don't worry,"
1:02:58 > 1:03:00cos you just want to get it done, which is
1:03:00 > 1:03:03really bad because you should be encouraging them.
1:03:03 > 1:03:05But Megan now, she's the breakfast chef,
1:03:05 > 1:03:09- so she does a really mean scrambled eggs.- How old are your kids?
1:03:09 > 1:03:13Matilda is eight, Jack and Holly, the twins, are ten,
1:03:13 > 1:03:16and Megan's 12 next week.
1:03:16 > 1:03:18- 12 next week.- I've got twins.
1:03:18 > 1:03:22- Of course, you've got girl twins, haven't you?- Oh, bless you!
1:03:22 > 1:03:24- Daddy's girls.- Lovely.
1:03:25 > 1:03:28He was going to say something. I know!
1:03:28 > 1:03:31- I wasn't going to say anything! - You certainly had
1:03:31 > 1:03:34- a bit of a giggle there, though. - I was just chuckling to myself.
1:03:34 > 1:03:38I wasn't going to say anything. I'm going to bide my time.
1:03:38 > 1:03:40Too many years, I've got you!
1:03:40 > 1:03:42- You want a bit of that?- Thank you.
1:03:42 > 1:03:47A bit of bacon. The beans and the peas, we're steaming those.
1:03:47 > 1:03:50- Yes, please.- There we go.
1:03:50 > 1:03:53And then just a little tzatziki.
1:03:53 > 1:03:56You've got mint, a little bit of cucumber.
1:03:56 > 1:04:01Some yoghurt, a bit of salt. Mix all that lot together.
1:04:01 > 1:04:05And that's your simple little dressing for one.
1:04:05 > 1:04:09- There. Are you draining off the beans and the peas?- Yeah.
1:04:09 > 1:04:13- There we go.- Going to go straight into the cold water.
1:04:18 > 1:04:21OK? I'll lift those out for you and you can dress the rest of it.
1:04:21 > 1:04:23- So this is just to stop the cooking. - Absolutely.
1:04:23 > 1:04:25And give it a nice colour as well.
1:04:25 > 1:04:27- It just sets the colour as well. - Yeah.
1:04:27 > 1:04:29So it's a very simple salad
1:04:29 > 1:04:32and I think when you're serving alongside the sausages,
1:04:32 > 1:04:36it's really nice to have something fresh and just something nice,
1:04:36 > 1:04:38with the rocket with a bit of spice.
1:04:38 > 1:04:41- So just dress the salad here. - Take this across.
1:04:41 > 1:04:45And the creamy dressing just really coats the leaves nicely as well.
1:04:45 > 1:04:49And then we've got some that are... Where's the ones that are done?
1:04:49 > 1:04:52- In here?- Yes.- There we are.
1:04:52 > 1:04:53So these have had how long?
1:04:53 > 1:04:57They have had 20-25 minutes and as you see,
1:04:57 > 1:05:00they're just a really nice golden colour on the outside.
1:05:00 > 1:05:03And the prosciutto just shrinks around the lamb mince.
1:05:03 > 1:05:07They smell great. I'll just pop those on, excuse fingers. Ha-ha!
1:05:07 > 1:05:11You're supposed to be a chef! Chefs don't get hurt.
1:05:11 > 1:05:13Chefs don't feel pain.
1:05:13 > 1:05:15You will in 20 minutes!
1:05:15 > 1:05:18Why do I get the feeling I'm in the middle of a fight with you two?
1:05:18 > 1:05:21Don't worry, we're just...you know. We're old friends.
1:05:21 > 1:05:27Perfect. There we have home-made lamb sausages with salad and yoghurt dip.
1:05:27 > 1:05:28Brilliant.
1:05:33 > 1:05:36There you go. Looks delicious. Come on over here.
1:05:36 > 1:05:38You get to dive into this.
1:05:38 > 1:05:42You're all ready! Look at that! For breakfast! Have you eaten already?
1:05:42 > 1:05:45- I've eaten already, but I can eat again.- Lamb sausages for breakfast.
1:05:45 > 1:05:48- Yeah, why not? - I suppose you could do that with
1:05:48 > 1:05:52- beef, would be really nice as well. - You could. Anything.
1:05:52 > 1:05:56The thing about that mince is not to have it too fatty.
1:05:56 > 1:05:59A nice lean sort of mince.
1:05:59 > 1:06:01- Tell us what you think. - I will.- In your own time.
1:06:01 > 1:06:04There's nothing worse than people watching you.
1:06:04 > 1:06:06We've got all day, don't worry.
1:06:06 > 1:06:10- Did you have breakfast this morning before coming here?- Yeah.
1:06:10 > 1:06:11- Happy with that?- Delicious.
1:06:16 > 1:06:18I knew Gordon would be a messy cook at home.
1:06:18 > 1:06:21Paul Rankin was already flying high on the omelette challenge
1:06:21 > 1:06:24leader board when he met previously disqualified
1:06:24 > 1:06:26Lawrence Keogh at the hobs.
1:06:26 > 1:06:28How would they get on? Take a look at this.
1:06:28 > 1:06:32Now, Paul. You're not far off the top ten.
1:06:32 > 1:06:34I used to be in that sort of top five.
1:06:34 > 1:06:37It's not rocket science, but it probably is for these two.
1:06:37 > 1:06:39But a respectable time. 38 seconds.
1:06:39 > 1:06:42I did do 28 the last time, you disqualified me.
1:06:42 > 1:06:43Well, it wasn't cooked.
1:06:43 > 1:06:46And literally, 38 seconds, trying to get further up on the board.
1:06:46 > 1:06:49However, the other fella Lawrence is actually trying to
1:06:49 > 1:06:53get on the board because disqualification cost him
1:06:53 > 1:06:56the green bit there - it wasn't even cooked.
1:06:56 > 1:06:58All right, are you ready, boys?
1:06:58 > 1:07:01I know they've been practising cos I did actually speak to his
1:07:01 > 1:07:04- sous chef and you've been practising in the kitchen.- Bring it on.
1:07:04 > 1:07:07You can choose what you like from the ingredients in front of you.
1:07:07 > 1:07:11It must be an omelette and not scrambled egg. Three-egg omelette.
1:07:11 > 1:07:12- Three-egg.- Well, it does say...
1:07:12 > 1:07:16Butter, cream, cheese, you can use whatever you want.
1:07:16 > 1:07:19It must be a three-egg, folded, seasoned preferably,
1:07:19 > 1:07:21and cooked, as quick as you can. Are you ready? Three...
1:07:21 > 1:07:25Put your hands back. Three, two, one, go.
1:07:26 > 1:07:29Oh, no!
1:07:32 > 1:07:34Look at the concentration!
1:07:36 > 1:07:38Ooh, look at the concentration!
1:07:40 > 1:07:42I think he's just ahead of you, Lawrence.
1:07:42 > 1:07:45- Ooh, I think it's not far off. - Not far off.
1:07:48 > 1:07:50- Oh, it's not bad. - Or is it in the green bit?
1:07:52 > 1:07:54Come on, Lawrence!
1:07:56 > 1:08:00Yeah, lovely. That's not a bad respectable time.
1:08:02 > 1:08:04But...
1:08:04 > 1:08:07- It was the pan. - I'll let you have that one.
1:08:07 > 1:08:09I'll try it, though. Lawrence...
1:08:09 > 1:08:12I have to say, Lawrence, yours looks probably the best of the two.
1:08:12 > 1:08:14It's folded and seasoned.
1:08:14 > 1:08:16Is the green bit not cooked?
1:08:16 > 1:08:18On the boards?
1:08:18 > 1:08:22- It's great.- That's a quality omelette.- I like that, very nice.
1:08:22 > 1:08:27- How many eggs are in that pan, you reckon?- This, however, is not.
1:08:31 > 1:08:33I'll let you in.
1:08:33 > 1:08:36- Lawrence.- Go for it.
1:08:36 > 1:08:40Well...you can lose your face-off there.
1:08:41 > 1:08:43You did it...
1:08:45 > 1:08:46You beat all this.
1:08:48 > 1:08:51You beat his time. Was it enough to get on here?
1:08:51 > 1:08:54Not quite, but 32 seconds is pretty respectable.
1:08:54 > 1:08:57APPLAUSE AND CHEERING
1:08:57 > 1:08:59Put his little mug on there, there we go.
1:08:59 > 1:09:03Pretty good. However, Mr Rankin...
1:09:03 > 1:09:07It's not my best omelette, but I suspect it's my quickest one.
1:09:09 > 1:09:11That can go. 38 seconds.
1:09:12 > 1:09:15- You can go straight onto here. - Oh, good man!
1:09:15 > 1:09:18You can go straight onto here.
1:09:18 > 1:09:22- You can even go straight up to here. - Yes!
1:09:24 > 1:09:26Look at him!
1:09:26 > 1:09:30- At 22 seconds. - CHEERING AND APPLAUSE
1:09:30 > 1:09:32Bring it on! Yes!
1:09:37 > 1:09:39Nice looking omelette, Lawrence.
1:09:39 > 1:09:42Now, anybody for a spot of afternoon tea?
1:09:42 > 1:09:45Before you get the kettle on, learn from the master of French
1:09:45 > 1:09:48baking, the one and only Richard Bertinet.
1:09:48 > 1:09:51Sweet pastry, in particular the tartlet.
1:09:51 > 1:09:53We're going to make some pastry.
1:09:53 > 1:09:55I'll show you a few tricks and you're going to make
1:09:55 > 1:09:57some creme patissiere and fill the cases
1:09:57 > 1:10:00- and decorate them with some beautiful fruit.- Exactly.
1:10:00 > 1:10:02You're going to get straight on and do that, I'm going
1:10:02 > 1:10:05to do my pastry cream, which is basically milk and vanilla,
1:10:05 > 1:10:07which I'm going to bring to the boil,
1:10:07 > 1:10:09which is a bit like making sort of custard, really.
1:10:09 > 1:10:11That's the key to this one, it's very similar to custard
1:10:11 > 1:10:14but we're going to thicken it up with some flour,
1:10:14 > 1:10:15so it's much thicker than custard.
1:10:15 > 1:10:19Over to you with your pastry. Give us a master-class in that, then.
1:10:19 > 1:10:22With pastry, you always say you have got to have cold hands.
1:10:22 > 1:10:25You don't need to, it's how you handle it.
1:10:25 > 1:10:28So the first thing is, I use cold butter straight from the fridge
1:10:28 > 1:10:31and we're going to transform that very hard butter into very
1:10:31 > 1:10:35soft butter very quickly, just by taking two pieces of paper -
1:10:35 > 1:10:37you can use the wrapper from the butter.
1:10:37 > 1:10:41And then give it a bit of a bashing with your rolling pin.
1:10:41 > 1:10:44Now, in France... Brittany area, is that where you're from?
1:10:44 > 1:10:46Breton, through and through.
1:10:46 > 1:10:49- They use unsalted butter or salted butter for this?- Salted butter.
1:10:49 > 1:10:52When you come out of Brittany, it's like a different world.
1:10:52 > 1:10:54Butter isn't salted, so you add salt on your bread,
1:10:54 > 1:10:57you add salt everywhere. You get used to it.
1:10:57 > 1:10:59And what would you recommend for pastry?
1:10:59 > 1:11:04Use unsalted, but always add a tiny bit of salt to your pastry.
1:11:04 > 1:11:07And you see the butter now,
1:11:07 > 1:11:11it's nice and soft without putting it in the microwave.
1:11:11 > 1:11:17So we're going to take our bowl here and then put the flour in there.
1:11:19 > 1:11:23Just remind everybody, I've got my sugar and eggs,
1:11:23 > 1:11:26I've got my flour, some of us use cornflour in...
1:11:26 > 1:11:28You can use cornflour.
1:11:28 > 1:11:31I'm a purist, I like using flour to give you a nice firm texture.
1:11:31 > 1:11:33And cook it very well so it thickens nicely
1:11:33 > 1:11:36and you pipe it, make souffle all sorts.
1:11:36 > 1:11:38The butter, one big lump in there.
1:11:38 > 1:11:41I'm going to rip it in my flour, and just flake it.
1:11:41 > 1:11:45Now, is this the same way of making this with shortcrust as well -
1:11:45 > 1:11:48- butter and lard, you would do the same?- Do the same.
1:11:48 > 1:11:50You can use a machine, of course,
1:11:50 > 1:11:54but machines only do what you tell them to do.
1:11:54 > 1:11:58If you learn to do it by hand first.
1:11:58 > 1:12:02- A lot of people with the machines, it toughens up.- It toughens up.
1:12:02 > 1:12:06What I'm doing is pushing the butter with the flour, flaking it.
1:12:06 > 1:12:09We've all got memories of our grandmother flaking pastry.
1:12:09 > 1:12:12That's what they used to do. There was no machine in those days.
1:12:12 > 1:12:16So it's rediscovering the pleasure of making pastry by hand.
1:12:16 > 1:12:18And this mixture I'm making,
1:12:18 > 1:12:20you can do lots of things with this once it's made,
1:12:20 > 1:12:24so this is the traditional filling for eclairs as well.
1:12:24 > 1:12:29Yeah, eclairs as well. It's the first thing you learn at pastry college.
1:12:29 > 1:12:31And one of the mistakes -
1:12:31 > 1:12:33not mistake - people don't know the difference
1:12:33 > 1:12:36- between creme Anglaise and creme patissiere.- Yeah.
1:12:36 > 1:12:39One is thickened with the eggs only and splits if you overcook it,
1:12:39 > 1:12:43and the creme patissiere is just thickened with the flour.
1:12:43 > 1:12:47- But it is does visually look thicker the more you cook it.- Yeah.
1:12:47 > 1:12:52The pastry, you see, don't overdo it. Just like that, it's absolutely fine.
1:12:52 > 1:12:55- So not fine crumbs.- No, no.
1:12:55 > 1:12:59I'm going to put my eggs in there now, two whole eggs.
1:13:01 > 1:13:04- And I always use a whisk for this. - Whisk is fine, yeah.
1:13:04 > 1:13:08It really stops the lumps in here, that's the key to it.
1:13:08 > 1:13:13- Here we go.- Richard, is James doing a good job of that creme patissiere?
1:13:13 > 1:13:18- He's got a good hand action on his whisk there.- Yeah, I'm getting there.
1:13:18 > 1:13:23- You missed a bit.- Yeah, sorry. Missed a bit. There we go.
1:13:23 > 1:13:26But you can see how thick that is now.
1:13:26 > 1:13:29A custard, you wouldn't cook anywhere near this thick.
1:13:29 > 1:13:31So I put my eggs in there now, I put the sugar in there.
1:13:31 > 1:13:35And you can use a spoon if you want to.
1:13:35 > 1:13:39Don't whisk your eggs, just pull it together.
1:13:39 > 1:13:42You'd put a little bit of greaseproof on here?
1:13:42 > 1:13:46Yes, if you do that it will form a skin, so the main thing is to
1:13:46 > 1:13:50put a bit of greaseproof paper, you can use Clingfilm as well.
1:13:50 > 1:13:54Do not put it in the fridge or you'll have condensation on it.
1:13:54 > 1:13:59- Right.- Right.- And then I'm going to make a little bit of this nappage.
1:13:59 > 1:14:02Yeah, it's just apricot jam, really.
1:14:02 > 1:14:05Yeah, it's apricot jam and a touch of water, but you can buy this,
1:14:05 > 1:14:07it's crazy, you can buy it already done
1:14:07 > 1:14:09and all it is is just smooth apricot jam and water.
1:14:09 > 1:14:12Just melt it down, don't boil it too much,
1:14:12 > 1:14:15otherwise it just becomes really thick.
1:14:15 > 1:14:18The pastry, as you see there, is still crumbly.
1:14:18 > 1:14:21Don't put any more liquid. I use my hand now.
1:14:21 > 1:14:24- And the tip of your finger in there, just bring it together.- Right.
1:14:24 > 1:14:26You do this at your cookery school, in Bath,
1:14:26 > 1:14:28but you've got a shop as well in Bath.
1:14:28 > 1:14:32Yeah, we opened a bakery in the centre of Bath and a cafe upstairs,
1:14:32 > 1:14:36- six months ago now.- Right. - It's going very well.
1:14:36 > 1:14:39And Bath is beautiful.
1:14:39 > 1:14:43You must have found over the last sort of 12 months a big surge in...
1:14:43 > 1:14:45Do people want to learn how to make this?
1:14:45 > 1:14:48Obviously the popularity of the TV programmes as well.
1:14:48 > 1:14:52What we're discovering now is people want to go back to the basics,
1:14:52 > 1:14:56learn how to make basic things, from bread-making to knife skills,
1:14:56 > 1:14:59go back to the kitchen and enjoy being in the kitchen.
1:14:59 > 1:15:03It's a big thing now. Yes, the TV does help, of course.
1:15:03 > 1:15:07Do you think there's a sense now that people are a bit more cautious
1:15:07 > 1:15:10about spending money so they want to learn how to do stuff at home
1:15:10 > 1:15:13- rather than eating out? - Yeah, I think it's a trust thing.
1:15:13 > 1:15:16If you teach people how to make something... I can teach people
1:15:16 > 1:15:19how to make bread, but they still come to the shop and buy it.
1:15:19 > 1:15:24It's going back to the old days of knowing where your food comes from
1:15:24 > 1:15:26and not being scared of it.
1:15:26 > 1:15:28So I think it's a good thing.
1:15:28 > 1:15:33The pastry is done, I keep it nice and square.
1:15:33 > 1:15:35And always in greaseproof paper.
1:15:35 > 1:15:38Yes, don't like Clingfilm. Makes it sweaty.
1:15:40 > 1:15:43And this in the fridge, thank you very much.
1:15:43 > 1:15:47- And you leave that for how long? - Ideally, you want overnight.
1:15:47 > 1:15:50If you're in a hurry, put it in the freezer.
1:15:50 > 1:15:51But a good hour.
1:15:51 > 1:15:56Right, great skill now. Flicking the flour. A bit of flour on the table.
1:15:56 > 1:16:00I'm just going to show you how to roll the pastry.
1:16:03 > 1:16:08Now, in this cold creme patissiere, you want to add some kirsch.
1:16:08 > 1:16:12You can put kirsch, you can put rum if you want to. Anything you fancy.
1:16:12 > 1:16:14- Whisky?- Whisky.
1:16:14 > 1:16:17- Works for me.- Yeah, why not? Cider brandy, anything you want.
1:16:19 > 1:16:21Roll this out.
1:16:21 > 1:16:26You roll a small amount at a time. That's the key to this.
1:16:26 > 1:16:28Don't try to roll a big piece of pastry in one go.
1:16:28 > 1:16:33Learn to do a small bit at a time. And then you get comfortable with it.
1:16:35 > 1:16:38That's it. Good.
1:16:39 > 1:16:42And the pastry cutter.
1:16:42 > 1:16:44A couple there.
1:16:44 > 1:16:49I've got a little non-stick tray, a mould, anything you want, really.
1:16:49 > 1:16:51The main thing is really for your pastry to go
1:16:51 > 1:16:53flush on the bottom of the mould.
1:16:53 > 1:16:57So it just doesn't shrink back.
1:16:57 > 1:16:59Give it a tap.
1:16:59 > 1:17:00There we go.
1:17:00 > 1:17:04Some people should use a bit of pastry to press into the bottom,
1:17:04 > 1:17:08- you like using your fingers. - Fingers, yeah. Absolutely fine.
1:17:08 > 1:17:11And then we can put some greaseproof paper,
1:17:11 > 1:17:14put some beans or a bit of rice in there to blind bake it.
1:17:14 > 1:17:18When I was working in France, they told me you had to read
1:17:18 > 1:17:19the sports newspaper underneath,
1:17:19 > 1:17:21or was that just what they were telling me?
1:17:21 > 1:17:23I think it's to push it very thin.
1:17:23 > 1:17:26- Is it? - It's a skill to get it very thin.
1:17:26 > 1:17:28Depends which pastry we're doing.
1:17:28 > 1:17:31- Right. No need to butter these, just leave them as they are.- Non-stick.
1:17:31 > 1:17:34Don't put them in the dishwasher - just wipe them clean.
1:17:34 > 1:17:37So we put greaseproof paper in the fridge and let them
1:17:37 > 1:17:39rest for a few hours.
1:17:39 > 1:17:43And then you bake them with some greaseproof paper in the bottom.
1:17:43 > 1:17:45Yeah, you can put greaseproof paper there.
1:17:45 > 1:17:50- And then you use rice.- Yeah, rice, beans, whichever you want to, really.
1:17:50 > 1:17:53- Flour is also quite good. - Flour is very good.
1:17:53 > 1:17:55Fit nicely into it.
1:17:55 > 1:18:00The main thing is make sure you rest it like that in the fridge.
1:18:00 > 1:18:04We've got some that we've got in here. You fill some of these with...
1:18:04 > 1:18:09- Yes.- ..a little bit of frangipane in there as well.
1:18:09 > 1:18:13Yeah, you can do them in advance. Frangipane, bake them with it.
1:18:13 > 1:18:15Or we're going to make some with the fruit,
1:18:15 > 1:18:17a nice selection of fruit there.
1:18:17 > 1:18:20- I've got some of this, if you want to fill in there.- Yeah.
1:18:20 > 1:18:21Which is just nice and simple.
1:18:21 > 1:18:24You've got a selection of fruit here you're going to use.
1:18:24 > 1:18:26Yeah, I'll show you the strawberry tart.
1:18:26 > 1:18:29In France, a strawberry, especially at this time of the year,
1:18:29 > 1:18:32you spend all year doing apple tarts,
1:18:32 > 1:18:36and then in May, I always remember the smell of strawberry,
1:18:36 > 1:18:39the first boxes of strawberries coming to the bakery
1:18:39 > 1:18:42and the bakery smells of strawberry. It's just like a new leaf.
1:18:42 > 1:18:44It's beautiful.
1:18:44 > 1:18:47You use wild strawberries as well quite a lot for tarts in France.
1:18:47 > 1:18:52Yes, in Brittany, we have the most beautiful strawberries.
1:18:52 > 1:18:57And then you want a little bit of this over the top.
1:18:57 > 1:19:01Yeah, the strawberry tart... Flour on the board there.
1:19:01 > 1:19:04And this is the kind of stuff that's in your book as well.
1:19:04 > 1:19:09- Simple.- Yeah, I like simple things. Just get...
1:19:11 > 1:19:14So you've got the strawberry one.
1:19:14 > 1:19:17Strawberry one there.
1:19:17 > 1:19:19And this one, a tiny bit on this one.
1:19:21 > 1:19:24We've got some beautiful pistachio.
1:19:24 > 1:19:30- And some raspberry.- So you're using it kind of like a little glue.
1:19:30 > 1:19:33Yeah, that's going to stick our raspberry on it.
1:19:35 > 1:19:37There we go. Oops.
1:19:38 > 1:19:40You do whatever you fancy.
1:19:40 > 1:19:43Get the pastry right and if you go shopping
1:19:43 > 1:19:47and see some nice berries, use the berries, use whatever you want to.
1:19:47 > 1:19:50I'm going to get a bit of pistachio, just there.
1:19:50 > 1:19:54The beautiful green of the pistachio there. Look at that.
1:19:54 > 1:19:59And then we can start to put them on the top.
1:19:59 > 1:20:02And presentation, of course, is everything.
1:20:04 > 1:20:08I think you need to get the kettle on, James. A nice cup of tea.
1:20:08 > 1:20:10- Yorkshire tea!- Yeah.
1:20:10 > 1:20:14There we go. So we've got a bit of pistachio on there.
1:20:14 > 1:20:16- You missed a bit there, look.- Sorry.
1:20:16 > 1:20:20- That's better.- Anyway, there you go. Tell us what that is again.
1:20:20 > 1:20:24- A little tartlet!- A little tartlet.
1:20:24 > 1:20:27Yeah. Look at this, beautiful.
1:20:27 > 1:20:28I had one there.
1:20:29 > 1:20:31Done. Easy as that.
1:20:31 > 1:20:33Look at that.
1:20:37 > 1:20:41- It's nice.- I have to say, look at that! It just looks fantastic.
1:20:41 > 1:20:43The colour is great.
1:20:43 > 1:20:47Well worth the effort. Where do you start?
1:20:47 > 1:20:50Do you want to just pick one? Help yourselves.
1:20:50 > 1:20:52- Look at that.- Grab a seat.
1:20:52 > 1:20:55Like you say, once you've made that creme patissiere, that filling,
1:20:55 > 1:20:59- you can whip cream through it.- It's called creme legere.- Creme legere.
1:20:59 > 1:21:01Yeah, light cream, it's called.
1:21:01 > 1:21:05But it's a mixture of that and some cream.
1:21:05 > 1:21:10- Mmm. Fantastic. - Happy with that?- Love that.
1:21:10 > 1:21:12- I enjoy your accent as well. - The French accent.
1:21:12 > 1:21:15- He doesn't talk like that off camera.- He's never been to France.
1:21:15 > 1:21:18- He's really from Watford. - He's from Dudley.
1:21:21 > 1:21:25What better way to impress your friends this afternoon than
1:21:25 > 1:21:27with those delicious home-made tartlets?!
1:21:27 > 1:21:30Actress Greta Scacchi was no stranger to lard growing up.
1:21:30 > 1:21:33She HATED it. So it was in line for her food hell,
1:21:33 > 1:21:36but would she be forced to try it in the form of a lardy cake or would
1:21:36 > 1:21:39she get some delicious sustainable British barramundi instead?
1:21:39 > 1:21:41Everyone in the studio has made their minds up.
1:21:41 > 1:21:44Greta, just to remind you, your food heaven would be barramundi.
1:21:44 > 1:21:45This is quite a small one.
1:21:45 > 1:21:49Normally, in Australia, they grow to be two metres in size.
1:21:49 > 1:21:52- I'm very impressed that you got some fresh for me.- Fresh barramundi.
1:21:52 > 1:21:54It could be transformed with lovely violet artichokes,
1:21:54 > 1:21:57great in Italy at the moment, fantastic in France.
1:21:57 > 1:21:59We've got these lovely brown shrimps, famous from Morecambe,
1:21:59 > 1:22:01of course, potted shrimps.
1:22:01 > 1:22:03Alternatively, it could be food hell,
1:22:03 > 1:22:05which is this, lard, which I absolutely adore.
1:22:05 > 1:22:08I loved it when I was a kid before I knew what it was made of
1:22:08 > 1:22:10and I think I might be tempted to taste it again.
1:22:10 > 1:22:14Lardy cake, delicious, with... These are actually English strawberries.
1:22:14 > 1:22:16We've got English strawberries,
1:22:16 > 1:22:19could be transformed into a black pepper and strawberry jam.
1:22:19 > 1:22:22How do you think the rest of these have decided?
1:22:22 > 1:22:24I don't know. If they're thinking of health and nutrition
1:22:24 > 1:22:26then it's got to be the fish.
1:22:26 > 1:22:30Our callers wanted three heavens. These boys wanted two hells.
1:22:30 > 1:22:33But you've got to thank these two over there, you've got barramundi.
1:22:33 > 1:22:37There you go. So if we can lose this, guys, that'd be great!
1:22:37 > 1:22:40First thing, I want to start filleting this straight away.
1:22:40 > 1:22:42We can just insert the knife underneath.
1:22:42 > 1:22:45You need to be careful with barramundi
1:22:45 > 1:22:48because they've got quite sharp spines.
1:22:48 > 1:22:51These are actually sustainable barramundi.
1:22:51 > 1:22:53- They're from the New Forest. - Glad to hear it. Oh, really?
1:22:53 > 1:22:55Yeah, I couldn't believe it.
1:22:55 > 1:22:59There's actually a farm in the New Forest that produces barramundi,
1:22:59 > 1:23:02can you believe it? It's amazing what you find in the UK nowadays.
1:23:02 > 1:23:06- So they put salt in the water? - I presume so.
1:23:06 > 1:23:10Yeah, they have them in the New Forest. So there you go.
1:23:10 > 1:23:12It doesn't take very long to cook.
1:23:12 > 1:23:16Meanwhile, if you could chop me the shallot, that would be great.
1:23:16 > 1:23:19Peel me the artichokes. These artichokes are amazing.
1:23:19 > 1:23:23Love artichokes. They're probably my favourite thing.
1:23:23 > 1:23:27Artichokes are superb, particularly these sort of baby artichokes.
1:23:27 > 1:23:30We've had them before. Very simple to prepare as well.
1:23:30 > 1:23:34You just peel away the outer leaves and you can eat them
1:23:34 > 1:23:36raw in salads, they're superb.
1:23:36 > 1:23:38You throw a lot away, though, the bitter part.
1:23:38 > 1:23:42Not as much as you do with the larger artichokes, but yeah.
1:23:42 > 1:23:45Grab me a bit of oil. I'll pop these in the pan.
1:23:45 > 1:23:50- Which one?- Any one. That one. That's olive oil. Straight in.
1:23:50 > 1:23:53A bit of seasoning on the fish. There you go.
1:23:53 > 1:23:58Bit more. There you go, that'll do. The fish can go straight in.
1:23:58 > 1:23:59Just hold this down.
1:23:59 > 1:24:03- The skin tends to... Do you want to hold it?- No.
1:24:03 > 1:24:05I'll hold it if you want me to.
1:24:05 > 1:24:08Hold it until your finger starts to cook and then take it off.
1:24:08 > 1:24:11Grab me some black pepper.
1:24:11 > 1:24:13- I guess this is the black pepper. - Yeah.
1:24:13 > 1:24:17I'm going to press this down cos the skin has a habit of curling up.
1:24:17 > 1:24:18There you go.
1:24:18 > 1:24:21A bit of black pepper, lovely. I'll just move this to one side.
1:24:21 > 1:24:23Once you've done that, Bryn, if you can make me a mash,
1:24:23 > 1:24:28that'll be great to go with that. So we've got some potatoes in here.
1:24:28 > 1:24:32Bryn's going to make some mashed potato.
1:24:32 > 1:24:36- Me being a Yorkshireman, I like my butter!- Good idea, me too.
1:24:36 > 1:24:38Proper bit of butter, there we go. Throw the whole lot in.
1:24:38 > 1:24:42If I can get you to mash those. The artichokes are already peeled,
1:24:42 > 1:24:45this is what you end up with, these little baby ones.
1:24:45 > 1:24:47They're great, raw in salads.
1:24:47 > 1:24:51They just taste absolutely fabulous.
1:24:51 > 1:24:55- Oops.- You can have them raw in salads, they're great in risottos,
1:24:55 > 1:24:57just thinly sliced.
1:24:57 > 1:25:01The thing about artichokes as well is they go brown quite quickly.
1:25:01 > 1:25:04- So how do you keep them from going brown?- Lemon juice.
1:25:04 > 1:25:08You put a little bit of lemon juice on them.
1:25:08 > 1:25:11And they'll stay. Or make a dressing out of lemon juice.
1:25:11 > 1:25:13But really, with these, you want to prepare them
1:25:13 > 1:25:15right at the last minute.
1:25:15 > 1:25:18So this, we've got our barramundi cooking away nicely.
1:25:18 > 1:25:21We've got our mash happening, a bit of milk, salt and pepper, please.
1:25:21 > 1:25:23- Yeah.- A couple of minutes left.
1:25:23 > 1:25:25And then I'm going to make a butter to go with this.
1:25:25 > 1:25:27Cos again, I like my butter.
1:25:27 > 1:25:31This is the sauce to go with it. Just a small amount.
1:25:31 > 1:25:35But then what I'm going to do is spice up my butter.
1:25:35 > 1:25:38I'm going to put some curry powder in it.
1:25:38 > 1:25:42I know that one of your favourite places to eat as well is Kashmir.
1:25:42 > 1:25:45- Oh, the food there was incredible. - There we go.
1:25:45 > 1:25:49Extraordinary flavours I'd never tasted before cos they don't do
1:25:49 > 1:25:56- hot cooking there.- It's spices. - Yeah. Nuts and very subtle.
1:25:56 > 1:25:58So in we go with the shrimps.
1:25:58 > 1:26:02These are absolutely superb. These little brown shrimps.
1:26:02 > 1:26:05You can get these from your fishmonger, they're delicious.
1:26:05 > 1:26:08All you do basically is warm this up.
1:26:08 > 1:26:11I'm going to pop some lemon in at the end. Our fish is nearly cooked.
1:26:11 > 1:26:13It's almost an instant meal.
1:26:13 > 1:26:16It's easier if you've got three chefs cooking for you.
1:26:16 > 1:26:19In we go with the shallots and the chives.
1:26:19 > 1:26:22They're going to go in our butter as well.
1:26:23 > 1:26:25And if we lift this over, I'm going
1:26:25 > 1:26:28to turn the heat off and the residual heat from that pan
1:26:28 > 1:26:30will continue cooking that right the way through.
1:26:30 > 1:26:34Meanwhile, grab our plate. Cheers, Marcus. There we go.
1:26:35 > 1:26:39And you've got an instant meal. Look at that, perfect mash.
1:26:39 > 1:26:42How many minutes was that?
1:26:42 > 1:26:45About four minutes from start to finish, this dish.
1:26:46 > 1:26:50It's cos Bryn took too long making his scallop dish.
1:26:50 > 1:26:53- My fault.- I'm only joking.
1:26:53 > 1:26:57What we do is lift off our barramundi like that.
1:26:57 > 1:27:00But literally a few seconds ago, this was filleted.
1:27:00 > 1:27:02And then, a big spoon.
1:27:02 > 1:27:08And hopefully, we can then sprinkle this over the top.
1:27:08 > 1:27:10We've got the artichokes.
1:27:10 > 1:27:14I know it's smaller than the barramundi you're probably
1:27:14 > 1:27:19- used to, the massive one.- Yes. In Australia, it's quite chunky fillets.
1:27:19 > 1:27:22- It's famous around New Guinea as well.- Exactly.
1:27:22 > 1:27:25There you go, dive in. With a shrimp and artichoke butter.
1:27:25 > 1:27:28I'll wait for it to get a little bit cooler.
1:27:28 > 1:27:31Taste a few of the prawns, then.
1:27:31 > 1:27:33Bring over the glasses, guys.
1:27:33 > 1:27:36Tell us what you think of that. It shouldn't be that hot.
1:27:36 > 1:27:37It will be cooked.
1:27:37 > 1:27:40Amazing that you can actually produce that in the New Forest.
1:27:40 > 1:27:41It really is.
1:27:43 > 1:27:46And a nice sustainable fish that people should go for.
1:27:46 > 1:27:48Tell us what you think.
1:27:48 > 1:27:52I think the butter's nice when you mix it together with a bit of curry.
1:27:52 > 1:27:57That definitely tastes like barramundi, not like some fake.
1:27:57 > 1:28:00- That is good.- That is definitely barramundi!- That is great!
1:28:00 > 1:28:02It's very sweet, it's not a fishy fish.
1:28:02 > 1:28:06- It's so nice. - It's not a fishy fish?- Mm.
1:28:06 > 1:28:09How do you think it goes with the curry and the prawns?
1:28:09 > 1:28:12You're diving into the prawns and the artichokes.
1:28:12 > 1:28:14I don't have to share this with anyone, do I?
1:28:14 > 1:28:16No, you can just dive into that.
1:28:18 > 1:28:21Thanks for lending a helping hand, Greta. I'm glad you loved the fish.
1:28:21 > 1:28:23So that's it for today's Best Bites.
1:28:23 > 1:28:26You can find all the delicious recipes you've seen on today's
1:28:26 > 1:28:31show and loads more besides on our website, that's bbc.co.uk/recipes
1:28:31 > 1:28:34Have a great day and have a brilliant rest of the week.
1:28:34 > 1:28:36Bye for now.
1:28:36 > 1:28:39Subtitles by Red Bee Media Ltd