Episode 79 Saturday Kitchen Best Bites

We've got a tasty line-up in today's helping of Best Bites.

Welcome to the show.

We've got lots of top chefs

and amazing recipes for you from the Saturday Kitchen archives this morning

as well as celebrities including Greta Scacchi and Sophie Ellis-Bextor.

Roast duck breast is on the menu from one of the south coast's

finest chefs, James Tanner, who pan roasts the breast

and serves it with an orange caramel sauce

and handmade wild garlic gnocchi.

Tana Ramsay brings a firm family favourite to the table,

lamb sausages wrapped in prosciutto.

She makes the sausages out of lamb mince, chilli, red onion

and coriander and then serves them with a green salad and home-made tzatziki.

The baker from Breton, Richard Bertinet,

creates exquisite fruit tartlets.

He gives us a masterclass in making pastry and fills the tarts with

the best pastry cream you will see this side of the English Channel.

The tarts are topped with some succulent fruit.

And Greta Scacchi faced her Food Heaven or Food Hell.

Will she get Heaven - my roasted barramundi with brown shrimps,

violet artichokes and mash?

Or will she gets her dreaded Food Hell - lard?

A hearty lardy cake with black pepper strawberry jam?

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

First, yummy Brummie Glynn Purnell

and his faithful assistant Matt Tebbutt make scallop salad,

showcasing one of England's best seasonal ingredients, asparagus.

-Thank you, Matthew.

-Glynn Purnell. Not my words.

Apparently Olive magazine's words. Yummy Brummie. Do you like that?

-I like being called a Brummie.

-You look like Kenny Everett to me!

Well, I'm a Yummy Brummie Kenny Everett sort of chef, then.

-Anyway.

-So what are we cooking?

We've got scallops, some cockles, some beautiful English asparagus

-and I want you to crack on and start making a mayonnaise for me.

-OK.

-And we're making a tartar sauce and we will put the cockles inside the tartar sauce.

-Fine.

OK, fine. Now, it's not the first thing I'd have thought of,

a chef from Birmingham and seafood.

To be honest with you, though Birmingham is a landlocked place,

there is a great fish market and Brummies really, you know...

-Like their seafood?

-..yeah, like their seafood.

-Really?

-Maybe not as hot as that, they don't!

A nice, fierce heat for your cockles.

This is it. A nice, fierce heat for your cockles.

-Exactly!

-Warms the cockles of your heart.

What went in there? Was that water or wine?

Just a little bit of wine in there and we've just got some

-English asparagus, which I'm just going to whip down.

-OK.

I'm using rapeseed oil. Are you a fan?

Yeah, it can be all right.

It can be a bit perfumed but it makes a beautiful colour

when you are making mayonnaise, which is nice. Yeah.

-And it's an English product.

-It's quite strong, isn't it?

-It is, yeah.

That one seems lighter than other ones I've used.

Very high in omega-3, Matt. If you're feeling a bit run down.

-Really?

-One too many brandies then you can have your omega-3 afterwards.

And you, too, can look like that!

Are you a fan of cockles, Richard?

An Irishman, cockles and mussels comes naturally to the tongue.

It does indeed.

And my ancestor, of course, is famous for cockles and mussels.

-Who's that?

-Gareth, Molly Malone!

-Oh, right.

-Gareth Malone.

-Do you know that for a fact?

-No.

-Just a cheap gag.

-It was a good one.

She was known as the floozy in the Jacuzzi as well, yeah?

So I'm going to do this, I'm going to drop the...

There's another one, isn't there? Yeah.

-Drop the asparagus in some salty water.

-Where are we?

Drop the asparagus in some salty water. How are my...

-my cockles are all opened up.

-OK.

-And then, erm...

I'm just going to whip the scallops down.

Now you've just had a new addition to the family?

-Yeah, I've just had number three. Children, that is.

-Yeah.

-And he's Vincent. Vincent Thomas.

-How old is Vincent?

He's five weeks old.

Looking at the colour of my beard and the bald patch

and the black eyes, he's only five weeks old.

We've got Esme, my daughter.

She's three. And I've got Oliver who's six.

So she's got chickenpox, his two front teeth have fallen out

so all good at the Purnell residence!

This is like a day out for me, this is!

And Glynn, what's this, your wife being the Rose of Tralee?

She was a rose, yeah.

As you know, so she is a beautiful looking woman, obviously,

going out with a handsome chap like myself.

We've been together for 14 years.

So we've got three children, two cats, a dog and all the rest of it.

So I've got the full package, to say the least.

-Downhill from here.

-Looking at the state of my beard, yeah.

Now, we just had to close my one restaurant which is

-reopening in September so that's all good.

-Right.

And I'm opening it with like a really cool bar next to it, so...

With little nibble boards and bits and grazing food on the side,

-along with the Asquith, so that's good.

-So lots going on there.

For sure. Busy bee.

-You've taken the roe off, do you ever use that?

-I do.

I mean, you can. You can dry them out and all the rest of it but to me,

it cooks at a different pace of what the scallop does

so it's uneven cooking but you can use them.

I usually flavour the cream sauce with it,

-if you make a cream sauce, with like a fish cream sauce.

-Right.

-And this is sort of a classic tartar with cockles.

-That's it.

We always put a little bit of cucumber in there as well.

I don't need a great deal cos I've got the cockles with it as well.

So crack on with that. I need you to get on with the mint as well.

-Normally, James has done that by now, but...

-What's that?

Sorry, it was the blender!

We are normally watching Rick Stein at this time!

I appreciate it's going to be a long morning, chef!

-Thanks for the invite(!)

-I'm glad you came(!)

I was going to be rude then but I ain't going to say anything. Right.

What am I doing? Mint oil?

A little bit of mint oil which sounds unusual to go with fish

but it goes really well with the asparagus

and sort of links in with the rocket and watercress as well.

We'll drop our scallops in.

You are also, when you find time amongst your three children,

your dogs, cats and businesses, you are a boxer?

A kick-boxer.

Is that just violent boxing?

What it is, I'm an apex male so basically, I breed,

I cook and then have a scrap every now and again.

So I tend to, I tend to...

God, there's a zoo for you somewhere, I'm sure!

-Yeah, they call it Birmingham!

-Is that the typical Brummie male?

Not really, no. I'm an exception. But no, things are good.

I entered a kickboxing tournament with my trainer, Wayne.

We just, it was round the corner so we entered it

and I got a silver medal and qualified to represent Britain

in the WKA Championships!

And I only turned up because it was round the corner.

So yeah, it was good.

Which oil shall I use? Do you want me to use this?

Just a little bit of sunflower oil, which is quite nice

because it's quite light and you get more flavour coming through. So...

-OK.

-Can we start picking some cockles now? Pass me that.

Is it me or is there a lot going on in this?

You keep talking too much! Not enough cooking going on, Chef!

A little knob of butter in with the scallops.

-You only need a few, just to go through there.

-OK.

Any tips on getting all the grit out of cockles?

If you put them in deep water then lift them out gently

and change the water two or three times,

then run cold water over them as well, for a while.

But you need to keep doing that

because there's nothing worse than a...

-They're much more gritty than mussels, I'd say.

-Why's that?

Why are they more gritty? I don't really know. Just how they live.

Because they're smaller as well, I think.

-Burrowing into the sand or something.

-There we go.

There is one really good tip for cleaning mussels.

Big pot of water, rolling pin

and just keep rolling around the shellfish.

It just gets rid of it.

This whole thing of just running a tap on mussels just doesn't work.

You need to get rid of all the sand. Just keep turning.

And constantly changing the water as well.

-Lifting them out, change the water. Lifting them out.

-What about oysters? Cos they sometimes have that?

I wouldn't recommend that with oysters. Come to my bar and they open them for you!

Oh, great.

So, we've got some...

Right, OK. So there's your garnish.

So what did you do?

Just gently pan-fried those and blanched your asparagus.

You keep me busy so I haven't been in touch.

I tell you what you can do for me. In that bowl, pick me some,

pick me a couple of pieces of watercress,

-a couple of pieces of rocket and we'll start dressing the plate.

-OK.

So we've got this lovely... It's delicious, Matt. Well done.

Nearly as good as James!

THEY LAUGH

-You're not coming again.

-By the looks of it, nor are you!

THEY LAUGH

When's he coming back, for God's sake? Come on, let's get on with it.

-You know I'm only joking. You know I'm only joking.

-I know.

-Right.

So put that on. So basically, it's fish and tartar sauce.

Were using the cockles just to get a bit more seafood on the plate.

-Watercress is bang in season at the moment.

-Yeah, lovely.

-Use a lot of this do you?

-Yeah, watercress. Love watercress.

-It's got a peppery taste.

-OK.

-Is that enough?

-That's lovely, Matt. Brilliant. Thank you.

-Right.

So this is where it goes from being a nice,

simple home dish to something quite restauranty and elaborate.

I think actually that most times, people push things in rings

and all the rest of it but it's actually just thrown onto the plate.

-Hardly throwing, Chef, are you?

-Well, delicately throwing!

And a few bits of leaves.

Mint oil, Matt, do you want to drain that for me?

Get me a spoon as well, please? Wicked.

I love rocket, so you've got the pepperiness...

There's the mint oil.

I'm intrigued with this mint and shellfish business.

I originally thought of putting it on because of the asparagus

and then it really, really worked

with the fish as well.

So we've got that.

Delicious. Touch of salt.

And then, there we go.

-Are you feeling hungry, guys?

-I'm absolutely ravenous. It looks great.

Right up my street. Especially peppery watercress.

It's quite hard to find. Sometimes it can be a bit insipid.

-There we go.

-It will be interesting to match the wine with.

Remind us what that is.

So, Matt, we've got roast scallops with cockle

and tartar sauce with watercress,

fresh asparagus and rocket.

Quite a long title.

-I ran out of words to say. Yes.

-Delicious.

Right, let's go and see what Gareth thinks of that. Tuck in.

-Joys of the show.

-Thank you.

Just before you face Heaven or Hell.

So how does this come around?

Do you evolve this from another dish you do?

Or did you just play around with stuff?

How often do you change the menu?

Sometimes... It's like most chefs, I suppose,

once the asparagus comes in, then you start getting the cockles in,

obviously from Wales, as well, the dish sort of almost evolves.

I try and change the menu seasonally, really,

and work with what comes from nature.

How is it?

The mayonnaise is a bit off, but everything else is good.

The bit I did! Fantastic.

I see where you're going with this.

It's absolutely fantastic. Really good. Very light, fresh.

The mint's good. Yeah...

-Pass it down, if you feel the need.

-No.

What a great starter for a spring lunch.

Coming up, I'll be making a quick and easy pea soup for Jenny Eclair

after Rick Stein takes to the Atlantic on a boat,

but forgets his sea legs.

You know, it's very difficult for me to separate what I do, which is

to cook, from my love of the sea,

because that love colours all my cooking.

And I've come to realise, at the age of 47,

that really I'm an incurable romantic.

But it's not just the sea that influences my cooking,

it's the fishermen.

It's about finding fresh things to eat on the rocks at low tide.

'It's about the need to get out of a hot kitchen occasionally

'and just go fishing.'

It's about a fishing community, a real community.

It's about trying not to care what restaurant critics say

and sometimes succeeding.

'You know, even at my age, it's about learning the hard way

'and realising that I'm not a superchef after all.'

But, you know, it's really about the sea.

It's about the pull of the sea

and it's about places from long lost childhood summers,

distant happiness,

a place we all have in our memories -

Cornwall.

One of the great enthusiasms of running a restaurant is

creating this calm and serene and relaxed atmosphere,

but what makes me enjoy it so much more is the knowledge

that 12 miles out from the Cornish coast, things are vastly different.

The fish that all those people are sitting down and enjoying

in that warmth is being caught in totally different surroundings.

'And the soup, the nightmare of that vegetable soup.'

BIRDS CRY

Let me tell you what being truly seasick is like.

It's like being as close to death as anybody would want to be.

We've been nervous. It's so rough.

I've never been out in anything like this before.

Honestly, I've been frightened.

But it's all worth it

when you see this fish that's just come out of the cod end.

It smells so wonderful.

My whole desire to cook fish has just been given such

a lift by something like this.

And I feel really pleased with myself, I'm still alive.

I'm out here in the middle of the Atlantic Ocean with a load

of fishermen laughing at us because we're so ill, but it's worth it.

'A lot of these fish just get thrown back,

'but this is the stuff that makes the classic fish soup,

'the sort of stuff that everybody else throws away.

'There's so much flavour in it.

'You can't do anything else with it

'but just put it in with all those vegetables and cook it for about

'40 minutes until you've got this really intense, deep, dark flavour.

'It's a bit like the sort of flavour of a fine white Burgundy, but

'the complexity of the flavour just keeps going back and back and back.'

Lots of people think fish soup is what you put all the old ends

and pieces in, but it's not.

And look how much stuff goes in a fish soup just for four people.

All these vegetables, all this fish.

First of all, some onions in this pot with lots of olive oil.

Good olive oil.

Some leeks, and no, not bothering with too much measurement.

You can see what we're talking about. Just lots of vegetables here.

And some fennel, the herb and the root is called Florence fennel.

Some garlic, lots of garlic, Provencal soup, after all.

Some bay leaves. A couple of bay leaves.

More aroma from a whole load of orange peel

which I've dropped in there.

Some red peppers, roasted under the grill,

let to blister so there's a nice charred flavour in the soup.

Looking for strong, robust flavours all the time.

Some saffron. A lot of saffron,

expensive quantity, very important in a fish soup.

Finally some tomato puree.

Now, I'm going to leave that to sweat, as the French say

and to perform what they call a confit, a confit of vegetables,

about 40 minutes, because that is the only thing

I'm going to thicken the soup with.

No flour, no breadcrumbs, no rice, just the vegetables.

And now over to the fish.

This is the sort of fish we use in the fish soup.

Ling, cheap, very underrated. Here we have one of Ivan's lesser congers.

Some of them go to about 15, 20 feet.

Gurnard, another underrated fish

used by lobstermen as bait

in their pots, but very good flavour.

And these wrasse, which are beautiful looking and look as

though they must taste wonderful, but in fact they're rather boring.

But ideal material for fish soup, cos they're very, very cheap.

Good, thick fillets.

Into the pot first goes the wrasse fillet, then the dogfish,

the gurnard, the ling and finally the conger.

Loads of conger in all our soup.

There's a lot of fish in there, well over two pounds,

just for four people.

But the more you put in there, the more wonderful

and thick tasting the soup becomes.

So I'm just going to fry these fish fillets for about

another five, ten minutes.

Frying things changes their flavour and that's what I'm looking for.

It's all nicely amalgamated.

Now, there's one other fish ingredient or seafood

ingredient that goes into this, which is prawns.

The shellfish gives it a wonderful, sweet additional fish flavour.

Now, while I've been cooking this soup,

I've been making some stock with a load of bones. Any old bones will do.

This is the sort of thing that's gone in. That's a bit of conger.

Some bass.

All the old fish frames from the fish filleting go in there.

Contrary to what people think, it only takes about 20 minutes.

You can cook it longer, you'll get more taste,

but the taste will be glue and general bitterness.

About four pints going in here now.

Now, we'll leave that to simmer away for another 40 minutes.

As long as that to get all that flavour into the soup.

And there are a couple of ingredients that I haven't put in yet.

First of all, some tinned tomatoes.

I used to put fresh tomatoes in,

because I thought you had to put fresh into everything,

but actually English tomatoes are rather what I call vapid,

a bit lacking in flavour for something like this fish soup.

In addition to that, I'm going to put some orange juice in.

That's the juice of these oranges that I took the peel off earlier.

To squeeze these oranges, I've got this wonderful machine.

I was actually brought up on a farm where we used to castrate lambs

with something like this.

It looks as though it might be extremely painful.

In they go.

Everything now is ready to come down for another 35 minutes

and that'll be that.

I keep telling my kids this passes

as an outboard motor as well as a liquidiser.

I think you could sort of zip up the estuary at 40 miles an hour

with that on the back of a small boat.

But this will do the job in about one minute flat.

LIQUIDISER WHIRS

I'm liquidising all this fish and the prawns.

Doesn't matter about the shells at all, cos after I've liquidised this,

I'm just going to pass it through a sieve and the soup will be ready.

This is better than aerobics.

I'm really working to get this stuff through.

But it doesn't want to be too solid.

They don't want to be eating seafood porridge, if you see what I mean.

And there it is in all its wonderful, deep, red-brown splendour.

Now this rouille, as it's called, is made with chilli -

you can buy jars of chopped chilli -

garlic, saffron and just mayonnaise.

Those float in the soup

and on top of all that we sprinkle

a generous amount of in this case Parmesan,

but you can use Gruyere or Emmenthal or any hard cheese like that.

And as is traditional in these things,

it's only now necessary for me to try it.

Mmm.

Mmm. That is fantastic.

I have to agree with Rick, that soup did look fantastic.

There are so many great soups you can make easily at home,

if you don't fancy having a go at Rick's.

I've got one to show you now that's inspired by a recent trip to

France, where I was this week,

where just coming into season we have some peas.

It's very simple to make and you can make this with frozen peas,

like I'll do now, until the season's progressed.

We've got some frozen peas, shallots,

-butter, a touch of cream, some mint...

-A touch of cream?

-You've got a yard o' cream there.

-I'm not going to use all of it.

-Good.

-A touch of cream and some chicken stock.

Jenny thought this was apple juice.

I thought, "Oh, that's novel!"

LAUGHTER

Like you put apple juice in pea soup.

To start this off, we're going to chop these shallots.

It is cooked in real-time, so we'll chop these nice and fine.

I'd help, James, I really would,

but I don't think you need me interfering.

Now, you didn't have an oven for years, did you, at home?

How did you cook without an oven?

We didn't cook, because we didn't have an oven, but I didn't miss it.

What did you eat?

Well, I was gigging a lot of the time.

We're going back some time now.

I've got quite an undemanding partner, weirdly enough.

And he just liked sandwiches. We ate like children.

LAUGHTER

You just ate sandwiches?

We had sandwiches and crisps and maybe

if he'd been a good boy he could have jelly and ice cream afterwards.

And then a daughter came along and

she was fed by her nanny, mostly.

And then one day, this is true, she came home from...

You should never let them go to other people's houses,

children, because they come home with all sorts of ideas.

She came home, saucer eyed. She was about six.

And she goes, "Did you know - and this is true - you can

"make cakes in your house."

LAUGHTER

I said, "Not in this house, love.

"There's no cooker."

And then I did try...

We had a microwave and I got a cake mix

and I thought, "I can do this in a microwave. I'm sure I can.

"I'm quite an intelligent woman.

"Just read the instructions on the back of the cake mix."

Anyway, I put the cake mix in the microwave, and it had a grill

function and for some reason I put it on the grill function.

I grilled this cake, it looked all brown and beautiful.

I got it out and we cut it open and it was just liquid on the inside.

She has never trusted me ever since, my daughter. She's 19 now.

Your daughter's not a... This has kind of passed on to your daughter, really.

It's probably left her mentally scarred when she was a child.

-Yeah. She's not confident in the kitchen.

-She doesn't cook either?

-She's a very good salad maker.

-Sandwich maker.

Salads and sandwiches.

Jenny, I'd love a restaurant near your house.

You'd be in all the time.

Talking about cooking, didn't you have a few disasters

at Christmas, which is probably the hardest time to cook anything?

This is the stupidity and arrogance of somebody that can't cook

but is overly optimistic.

You know, think I can do anything.

And so I said, "We're doing Christmas at our house!"

And so we had to do this and we had

some dummy runs and all this kind of thing.

We had fake Christmas dinner for about six weeks.

Got a bit bored of it, come the day, you know.

We'd been having it for six Sundays previously.

So we did the whole thing,

got a bit distracted

and finished the Christmas dinner, it was all all right.

About four days later,

I found the chipolatas in the cupboard.

You know when you're cooking and think,

"I haven't got any space to put these down!

"I'll open this cupboard door, put them in there.

"I'll remember them!" And I didn't.

And then I did Christmas lunch... Am I distracting you?

-No, go on. Carry on.

-I did Christmas lunch...

The recipe's on the website, anyway,

so I can't get a word in edgeways.

-Sorry, people are more interested in this than my Christmas...

-I'll tell you what I've got, first of all.

Shallots, butter in there.

Frozen peas have gone in, chicken stock.

Not apple juice, chicken stock. Bit of double cream.

What I'm going to do is basically bring this to the boil

and you just defrost the peas, that's all.

I'll blend it up with some salt and pepper.

I've whipped up some cream here.

I'm going to add some lime zest and chopped mint into there.

God! It's almost as easy as opening a tin!

LAUGHTER

The next time I did Christmas lunch...

This is fascinating, I know.

But you know when you're getting things out of the oven

and you just forget, because you don't cook on a daily basis?

And you don't have an oven. Yeah.

And you're not used to ovens. So, oven novice.

I didn't put an oven glove on.

-That's not good.

-Oh, oh.

And my hand welded. I'd got the stuffing out.

You know how long the stuffing's been in that hot oven?

I got it out with my bare hand and there was a funny smell

-and I thought, "Oh, it smells a bit porky, what's that?"

-Bacon.

"It's my hand." But welded to the stuffing dish.

And I had to pull it away.

And the skin. And it was my right hand.

I had to eat my Christmas lunch with my left hand,

just a spoon in the left hand.

With my other hand in a big thing of cold water,

like that. Got me out of the washing-up.

Are these the kind of stories that you're telling on your new tour?

No, I'm funnier than that on my tour. These are just anecdotes.

I'm doing daytime anecdotes.

I'm just going to blend this.

That's a beautiful colour!

You like that? That's just the peas.

And you add enough cream now just to make a nice colour.

Into there I'm going to add some fresh mint.

You know, you could take that to a paint shop and say,

"That's the colour I want for my downstairs bathroom."

It's a beautiful colour.

LAUGHTER

-My granny had a bathroom suite like that.

-Lovely!

-Avocado!

-Avocado!

-Do you remember?

-In with the salt.

-I put some mint in there.

-I can smell it.

I cannot believe you can actually buy minted frozen peas now.

-Whatever next?

-That's ridiculous!

-You can grow your own mint.

-Delia would be liking them.

Now, you did a tour last year, didn't you?

Yes. I'm doing another one.

-Cos it was so successful, 150,000 people watched it...

-Did they?

That's what it says on my piece of paper here.

How many of them enjoyed it?

And you're doing it again.

Yes, I'm back on the road.

I did a tour last autumn called

Because I Forgot To Get A Pension, so it's a desperate...

It's a legitimate begging around the country.

"Give me some money! Help me!"

-Look at that.

-It's not finished yet. Carry on.

-You could have this cold as well, couldn't you?

-You could do.

-If I keep talking.

-Go on.

-Not yet, not yet!

-Not yet.

-Carry on.

I'm a bad girl.

Bad, greedy girl. Not more cream.

Where are you going? Yeah, there's loads of cream.

All over. God, I'm going to have a massive heart attack.

-Live on telly.

-There's more cream going on here.

-Trying to kill me.

Where are you going on your tour?

Well, I start in Leeds and then I'm all over. Just look...

Oh, it's very oily now.

LAUGHTER

-I think you've overdone the fat content here.

-No.

There's a little bit of salad to keep you healthy there.

-Look at that.

-That's beautiful. That's beautiful.

In five minutes.

It's the same tour, but it's been extended.

Popular demand and the fact that I still haven't got a pension.

This isn't a proper soup spoon. What do you do? It's not proper cutlery.

I don't know whether I can possibly eat it!

HE SLAMS SPOON

LAUGHTER

-Tell us what you think.

-It is genuinely...

-Fresh.

-It is genuinely delicious.

Sorry about the spoon, Jenny.

If you'd like to have a go at making that soup or

try your hand at making any of the recipes from today's show,

you can click onto our website,

that's bbc.co.uk/recipes.

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

the brilliant recipes from the Saturday Kitchen archives.

Next up, James Tanner comes to us direct from Plymouth's

best-known restaurant to showcase exactly how delicious duck can be.

Take a look at this.

-Hi, how are you doing?

-I'm good, thanks.

-On the menu is?

We've got honey and five-spice glazed duck breast.

Wild garlic gnocchi with an orange caramel sauce.

-I know you want to get started on this one.

-Yes, please.

I'm going to give the jobs to Mark and Frances over there.

-Broad beans, guys.

-Broad beans.

There's no such thing as a free lunch, Frances, on this show.

-You've got to do something.

-Do I?

-I'll show you.

-You want me to make the gnocchi, yeah?

Yeah, so we've got some King Edward potatoes.

They've been baked in their skin

for about 45 minutes to an hour,

depending on the size.

The idea is they've got a wonderful fluffiness to them,

they're not too waxy. That's why I'm using them.

And you need one of these ricers, don't you, really?

The key to mashed potato as well as this is to get it nice and fine.

Exactly, you get a nice, thin grain.

While you're doing that, you're going to add an egg yolk to it,

a touch of flour. There you go.

And then I'm going to saute off a touch of wild garlic.

Wild garlic, the season's running for about another three weeks now.

Yes, very, very good, in abundance.

It's got a wonderful, subtle flavour.

If you don't like garlic, you don't like that strong flavour,

it hasn't got that really harsh taste.

I just think it's lovely and subtle.

I'm treating it like spinach.

A touch of unsalted butter in the pan, a pinch of sea salt.

Wilt it down.

We saw Rick going foraging for food.

This is the ultimate foraging food, I reckon.

-Very much so.

-You don't have to do much with it, really.

-Not at all.

-Put it in butter as well. It freezes well.

-There's that for you.

I'm just draining off the excess fats.

That's why I'm putting it on this clean towel.

While you're mixing all that for me, which is fantastic,

let's talk about this.

We've got some duck breast here, OK?

I like to use Creedy Carver ducks, very nice, North Devon.

My part of the world's really good. Gressingham's good.

Aylesbury, that kind of thing.

The sinew's been removed from the duck underneath

and the small fillet.

There's usually a small fillet that runs along here.

We've got the flesh of the duck underneath and the skin

we're just going to score very lightly.

It's a good tip to remove that sinew out, cos it shrinks.

If you don't, when you cook it, it will curl up on you

and you don't want that. No oil.

Straight into a non-stick pan.

Now get rid of the board and the knife that I used

with the raw meat, wash my hands off.

This is the gnocchi.

We've got an egg yolk going in there, wild garlic, flour.

Bit of salt and pepper.

Great. Cool. I'm just going to wipe out the pan.

This is what we'll use for the gnocchi in a moment, James.

Like I cooked the sea bass earlier,

-you're basically going to cook that one side, rendering the fat.

-Indeed.

The idea is, there's lots of ways to cook duck, but you render the fat

so it's not too greasy and you can cook it in a pan.

You can cook it three quarters of the way through in the pan

then flip it and turn it.

If you don't want to do that, then all you can do at home

is do what I'm doing now.

We're just going to render it down, take off some of the excess fats, and

then we'll use the oven to roast it for about eight to ten minutes.

And then it's very important with all your meat, as we know...

-Leave it to rest.

-Let it rest up.

OK, we're going to serve this with an orange caramel sauce.

It's got a touch of lime in there as well. I'm removing the zests,

the skin off half the orange and half the lime.

I know it sounds a bit weird, but this is a bittersweet sauce.

It's a classic. Sauce citronelle is the old saying for it.

I'm just getting a pan to a high heat.

-It's an old classic French sauce, really.

-Very much so.

I'm going to grab... Have we got a set of tongs?

Right, let's have a quick look at this duck.

How are we doing with the beans?

-Nearly done.

-Nearly done.

-I'm just taking off the excess fat.

Keep the duck on the skin

and on this occasion, as I said before,

straight into a nice hot oven.

Skin side down, cook it all the way on the skin side, turn it,

rest it, and it's good to go.

Right, so here we've got a duck rested.

This is at room temperature.

-How long has that had?

-Eight to ten minutes.

-How's your gnocchi looking, chef?

-It's getting there.

-Come on, tiger.

We've got to get it in the boiling water now.

While you're doing that,

I deliberately got a hot pan ready to go

and we're going to do this wonderful sauce, which is one of my favourites

and works so well with duck and also the subtleness of the garlic.

It's as simple as this.

-Your restaurant has been running, what, 13 years?

-Tanners?

13 years this year.

I just think it's the best it's ever been in the 13 years.

Had a lovely refit myself and Chris came up with.

I love that design thing.

Here's the sugar that we've got going in there.

We get the oil from the citrus in the pan

and then straightaway deglaze

with orange, half a lime,

touch of red wine.

-Beans?

-There you go.

-Thank you.

And we just let this cook down but you get this bittersweet taste.

It's gorgeous. And onto that we're going to get some stock.

Can you pass me a spoon for that? That would be fantastic.

Thank you very much.

OK, with Tanners, 13 years.

We've got the Barbican Kitchen Brasserie, which is

six years old this year as well.

Brilliant stuff.

OK, with the sauce, James,

keep that heat high, let it reduce.

You've got some butter in a pan

and you've got the gnocchi, which we just blanch.

When it comes up to the top, that's when you know it's ready.

Straight in there. And also, some of the rendered duck fat.

In that goes as well.

Just a tiny bit of colour and then we're going to season it up.

The sauce, we keep bubbling, let it reduce, OK?

Now, also, we've got here with our old duck pan,

a touch of honey. Not too much. Literally, a tablespoon.

Where do you want the beans? In a pan?

The beans? The broad beans?

Drop them in, thanks.

Touch of five-spice, touch of honey. Not too much.

I know you're thinking, "It's going to be really sweet,"

but because this is more bittersweet,

it really works well with the garlic and everything else.

So you just cooked the spice out in the pan,

which has a bit of the duck fat in it.

Touch of honey, let it bubble, bubble, bubble.

Now, with the duck, this is at room temp at the moment.

-We get that hot glaze.

-There's your gnocchi.

-Thank you very much.

As well as celebrating in the restaurant,

you're also celebrating...

It's ten years this year in television, is it?

-Yeah, ten years. I'm proud of that.

-I remember you.

-I can't believe it.

-Where's that time gone, James?

-Ten years.

You know, back in the day,

when I started, you were one of the guys

we used to cook against on Ready Steady Cook.

Do you remember the first words you said on television?

Honestly, no.

Mine are so embarrassing.

It was with Zig and Zag, you don't remember Zig and Zag?

Of course I remember them.

They asked me how old I was and I went, "22 and a half."

Embarrassment. I just wanted to... Yeah. Not good.

-Shall we move on to the sauce?

-Moving on.

What do I do with these beans?

-In a moment, calm down, chef.

-They're ready, chef.

If you could just hold them. Get them out.

Now, with the sauce, this is optional.

I'm going to monte it with a bit of butter.

This just adds a gloss, richness to it, as well.

Really nice.

OK, you just use the heat of the pan to let the butter melt in.

-Can you pour some of the duck juices?

-Yeah.

-Over that.

-There you go.

-Great stuff.

-30 seconds.

Beans go into that sauce.

Beans go in the sauce.

Here we go with the gnocchi.

A few pieces of that.

I'm going to carve the duck.

I've got a few orange pieces,

which are cold orange, but a lovely flavour,

because you get that lovely, fresh orange zing.

Nice thin slices of duck.

We've got a bit of that creaminess of the fat,

but it's still very crisp on the top and created a wonderful glaze.

James, if you could pick off some of your watercress pieces.

My watercress? This was picked yesterday.

I picked this.

That's brilliant.

Get it on the plate, chef,

it will be even better.

OK. Some orange pieces

and then a touch...

Oh, no, don't ruin it now, man.

OK, one more bit.

Broad beans and wild garlic flowers.

They've got a very, very strong flavour to them,

but we're not going to put whole flowers on.

A little scattering of the petals.

A tiny bit of this sauce, cos it is

strong, it's meant to be.

A flicker of these lovely, pungent flowers.

And there you have it.

That's roast duck breast with a lovely glaze,

-wild garlic gnocchi, caramel and orange.

-Done.

There you go. The food just keeps coming.

Have a seat over here.

-There you go.

-I'll be whizzing round tonight.

You mentioned your local produce as well.

Both of you are doing food festivals.

-You've got one this month?

-Yeah, this month.

We're doing producer tours and demonstrations, chocolate,

-this, that and the other.

-Yours is...

Down in Plymouth?

Plymouth Flavour Fest, which is coming up this summer.

Massive event, fantastic for the city. Really looking forward to it.

-There you go.

-That's delicious.

-It's good?

-It's absolutely...

The sauce really does make it.

And you used the rind in that as well.

There you go.

Shelling peas, my favourite job.

Now it's time for those Two Fat Ladies to cook

for the barristers of London's Lincoln's Inn.

I can't believe you made me get up at the crack of dawn.

As we're going to Lincoln's Inn,

it seemed a shame not to pick up some beef from Smithfield.

Wonderful old place, haven't been here for years.

Not since you were a barrister.

Eeurgh! You'd think we'd come to St Bartholomew's by mistake.

-This is all very clinical.

-It's like little shops now.

Look, Absalom & Tribe, what a lovely name.

-Good morning, ladies.

-Hello!

What have you done? Where are all the carcasses?

The carcasses are all behind there in our germ free zone.

Can't have it out in the open. EC regulations.

I want to see great sides of glorious beef.

I need some to feed my barristers.

-I can show you some in the old market.

-Quick, let's go.

-Now, that's a fine sight.

-Look at this, isn't this wonderful?

-This is the real thing.

-This is the old market, ladies.

-This is how it should be.

-Yes, make the most of it.

-Why?

-It won't be here much longer, the EC have banned it.

-No good ever came out of Brussels, but the odd chocolate.

-Very true.

Shall we wander on down and find some proper beef for you?

-Some good Scotch beef?

-Yes!

-Come on, then.

-Look at this, Jennifer. There's some good beef.

-Best Scotch beef.

-Lovely.

-This is the bit you want for your barristers' dinner.

-Oh, yes.

That's the fillet running right the way through there.

We're going to get somebody to take the fillet out for you.

John, could you just take that and fillet it out?

Lovely fat. Lovely fat.

-Lovely, look at that.

-Thank you very much indeed.

Thank you, John.

What a beautiful fillet.

-Well worth getting up at dawn for.

-Quite!

And now we've got the rest of the day to enjoy.

Right, turn into Queer Street, Jennifer.

-They probably call it Gay Street now.

-No, not that sort of queer.

The bankruptcy courts are here.

Stop at the barrier and we'll look for the head porter.

-I'll try not to crash.

-A-ha!

Good morning, ladies.

Where are your kitchens? We've come to feed your legal minds.

Take the third lamppost on the left, a hundred yards on your left.

-Thank you very much.

-Thank you!

-Bring you some pudding.

-Thank you!

Take a left here.

This is Swiss chard.

Sometimes people are afraid to buy it

because they don't quite know what to do with it,

but I think it's the most wonderful vegetable and I'm going to do

a dish which is chard with garlic and anchovies and olive oil.

It's terribly simple but absolutely delicious.

And what I'm going to do is take the stalks.

You see, they've got this nice, thick, white stalk.

But if you try and cook the two together,

they'll cook at different times.

So what I need to do is to cook the stalk first.

I'm just going to cut it into pieces.

Are they particularly Swiss?

No, they're Beta vulgaris, actually.

But apparently in the 17th century, the Dutch vegetable growers

used to call any common variety of a plant Swiss.

I wonder why.

Maybe it was derogatory, or maybe they thought Swiss was common.

I think it's a perfectly delicious vegetable. I like these white bits.

Mmm.

And then you want to dice your garlic fairly finely.

But with the anchovies, just cut them in half, because they'll melt.

You put them into the oil and they just melt down.

Good. So I'm going to take this over to the cooker.

Into the frying pan I'm going to pour

some oil and then I'm just going

to fry the chopped garlic and the anchovies until the anchovies melt.

You'll see it sort of dissolve before your very eyes.

It's very important when cooking chard to remember to blanch it first.

That is, you put it into boiling water for a few minutes,

then drain it off.

And you cook until it goes translucent.

Once it is, I'll add the chard greens,

but this will take about ten minutes.

Why don't you carry on, Jennifer?

Sure.

I'm going to cook beef in pastry

with various things wrapped round it.

It can be called Wellington or boeuf en croute,

but as we're in England, we might as well call it beef in pastry.

Now look, you see, I have here

this perfect fillet of beef.

Bought at dawn, I might say, at Smithfield market.

But you couldn't get it any better.

I marinated it first, so it would soak up some flavour.

It's a strong marinade.

It's got carrots, onions, bay leaf, thyme,

all those goodies as well as brandy and Madeira.

This imparts a very good flavour to the beef,

because, as we know, fillet of beef is delicious to cut,

but it doesn't have much taste and it needs some help.

And then, afterwards,

pat it dry and then seal,

so that it retains its shape.

Anyway, I'll come back to it in a moment.

First, I want to fry these mushrooms and shallots I've been chopping.

I'm going to mix them with some pate to spread over the fillet.

I'll just get some Madeira, my dear.

If you don't have Madeira,

can you use something else instead?

Oh, yes. If you run out of something, I substitute like mad.

You know, sherry or port, whatever you happen to have.

-Fortified wine.

-Fortified wine.

But Madeira does have a very good flavour.

You want to cook this until it's quite dry.

You want all the liquid to go.

That's quite enough of that, I think.

There, this delicious mixture of mushrooms

and Madeira has got the most wonderful smell.

Now, what we want to do is add some respectable pate.

What's a respectable pate?

-Well, you know, at least...

-Not your nasty, cheap stuff.

No, not your nasty cheap stuff.

This is chicken liver pate.

You put about four tablespoonfuls

of that in and the mixture of the chicken liver pate with

the mushrooms is delicious.

Smells glorious.

Mix that all up.

Weren't they lovely in Smithfield? They were so sweet.

When you think about it, the Great Plague didn't get them,

the Great Fire stopped the south of Smithfield,

the Germans didn't get them.

They went on regardless of the Blitz.

None of these things could destroy it, but...

Takes dear little Brussels.

Now, got that lovely mixture.

What we do now, we'll get the pastry.

It's quite a good idea to blind bake the bottom part

and I used short pastry for the bottom part.

What I've done was just lain it over one of the cooking tins

and then taken it off.

So it makes a nice little boat to receive this.

How interesting and unusual to use shortcrust for the bottom.

That's very good.

Because it gets a bit soggy,

-flaky pastry gets a bit soggy on the bottom.

-It does.

We've got our nice little boat here and what we're going to do is

we're going to fill it with half the mushroom mixture.

Just slop it in.

Smooth it out nice and evenly.

What's the difference between beef Wellington, boeuf en croute,

all of the rest of it? Beef in pastry.

I think they're all exactly the same.

Strangely enough, I think it's called beef Wellington

more in America, though why I don't know.

It wasn't called after the Duke at all,

it was called after Wellington, New Zealand, apparently.

-Oh.

-Where they first invented the dish.

Oh, it's got nothing to do with Waterloo at all.

No, though it's proved to be many people's Waterloo.

I really fancied the Duke of Wellington

when I was 12, 14.

I liked the Duke of Wellington.

Do you remember when his portrait was stolen?

-No, you were probably too young.

-No, I remember that.

Yes, I mean, he had such a good nose.

Yes, and other people much prefer, or they worship, Napoleon.

I've never fancied him.

-No, scritty little chap.

-Scritty is the word.

SHE LAUGHS

There, do you see how snug that is?

Now we put the other lot on top.

Apart from being delicious,

having the pastry and the mushroom

and the pate in it, it will make, let's face it,

a very expensive piece of meat go a lot further.

And it can be used hot or cold, or if you're being grand,

you could be going to Glyndebourne, you can take it on a picnic.

Because it cuts very easily,

and is always, I think, always admired.

The top is going to be flaky pastry, puff.

I've cheated, I've bought it.

Now what we'll do

is this is the egg wash

and I shall paint around the sides

so that the top pastry will stick convincingly.

We don't want it coming apart at the seams.

Now, take it over.

Let that completely overlap.

Unroll it.

Wrap it up in a little blanket.

Then press it down

so that it sticks to the egg wash.

And you just trim off the edges.

I could be making dainty little leaves with the leftovers,

but I'm not going to bother with all that fiddle-faddle.

Just pinch the ends in.

And now what we want to do is crisscross it, which will let a bit

of the steam up, but don't cut into the meat, just through the pastry.

And then, finally,

give it a good egg washing all over.

There, look at that.

Oh, they look wonderful. They look very exotic, don't they?

-Yes, they DO look rather exotic.

-Sort of Chinesey.

What I'm going to do now

is I'm just going to put the greens in with them...

..just on top of the hot white bits, and cover it.

And the heat from the stalks will actually cook the greens -

they don't need very long.

There we are.

Right, this is ready to be cooked.

Would you like me to put that in the oven for you?

Yes, that would be very kind of you.

Put it in a very hot oven for about 20, maybe 25 minutes

if you want it rare. If you don't want it rare,

I wouldn't bother to cook it at all.

Well, you look as though you deserve a little relaxation now,

so shall I take you on a cook's tour of the inn?

-I'd love to see it, yes. That would be interesting.

-Right, let's go.

A cook's tour indeed.

Heavens, it's... Isn't it wonderful?

Lovely, this crypt, isn't it?

You know, the ladies of the night

used to come and dump their babies in here.

How sad. Did someone look after them for them?

Oh, well, I mean, they left them for foundlings

and the benches set up an adoption society.

All the girls got diaries and all the boys were given apprenticeships

and they were all called Lincoln.

-That was very kind of them - all called Lincoln?

-As their surname.

Oh, yes, it would be muddling otherwise.

-CLARISSA LAUGHS

-Oh, look.

We're on someone.

"Here lieth the body of...

"Rich Spooner." Sounds like a rock star, doesn't it?

No, no, look, he was a bencher of the inn, he was frightfully respectable.

Well, I didn't REALLY think he was a rock star.

Come on, I'll show you the Old Hall.

-Where's the Old Hall?

-Up here.

BELL CHIMES

-Cleared up a bit, hasn't it?

-Little bit of sun.

-Well, just for a moment.

And you see up here, Jennifer, is the dining hall

and that's the library building, the one at the far end...

-That's magnificent, isn't it?

-Isn't it wonderful?

-Look at these lovely lead things - oh, they're plants.

-Clarissa?

-Peter?!

-Is that you?

-Good heavens, Peter!

-How very lovely to see you.

-Sheridan, how lovely.

-I haven't seen you for ever.

-No!

-You're not back at the bar dressed like that, are you?

-No!

-Nice to meet you.

-Peter Sheridan, leading counsel.

We used to be in chambers together one time, Clarissa and I.

-She smoked a pipe, can you believe it?

-I'm sure, I'm sure!

And the clerks used to say to me, you know,

"can't you do something about this?

"Have you no influence with her? Try and get her to stop it."

-What are you doing here?

-We're cooking a barristers' dinner.

-Would you like to come?

-I'd love to come.

Do you remember those dreadful dinners we had to eat? Oh...

We used to have to have 36 dinners or something like that,

-I can't remember.

-Gosh.

-To qualify.

-To qualify.

That was in order to introduce everybody to everybody else,

which is a lovely idea, marvellous thing,

but it's going out now, it's beginning to disappear.

-I always thought it was that if your digestion survived it...

-Yes.

..the Gray's Inn port in my case,

then they thought you were competent to be a barrister.

Well, as a member of the Middle Temple, of course,

I'm not allowed to talk about the food,

-I'm sure it's marvellous and always was.

-Lovely.

-What sort of time?

-About half-six?

-Marvellous.

-See you later. Nice to meet you. I've got to go to court.

-Good luck.

-He's very nice.

-Isn't he lovely?

-Lovely.

This is the Old Hall where the Lord Chancellor used to sit.

-This is magnificent, isn't it?

-A good place for a party.

It would be great, we could have a ball.

-Well, they let it out now, I understand.

-Shall we have a ball?

Why not, why not?

Yes, I used to come to lectures here.

Many a happy hour I used to sit in the alcove over there

playing cards when I should've been listening to Roman law.

-Naughty.

-That's the Hogarth.

Great big picture, isn't it?

It's Paul Before Felix.

-And you see his hand?

-Yes.

Well, the Victorians had it repainted, because in the original,

it looks as though it was grasping the Empress' breast.

-Right across the room.

-Yes! THEY LAUGH

-It was a 1956 bike...

-Yes.

..with the proper black and gold vestments.

THEY TALK OVER EACH OTHER

-Jennifer?

-Mmm?

-We ought to be getting back.

-Oh, sorry.

Leave these lovely people to their dinner.

-Take care, we'll be in touch. Won't leave it so long.

-Yes.

-Goodbye, everybody.

-Bye. See you.

-Leave you to your...

-Bye.

-..excellent dinner.

-Thanks very much.

-And thanks for the cooking.

-Enjoy your pudding.

-I shall love it.

LAUGHTER

Phew, Jennifer, well, I hope they enjoy their dinner.

Let's go and put our feet up.

INDISTINCT VOICES

Make a sauce with a marinade to enhance this regal beef.

Nothing common about THIS dish.

THEY CHAT

And more from those fabulous Two Fat Ladies next week.

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

Instead, we've got some fantastic food cooked by world-class chefs

from the Saturday Kitchen back catalogue for you instead.

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

Paul Rankin takes on Lawrence Keogh

in a Saturday Kitchen omelette challenge.

Will the temperature and tempers rise at the hobs?

Find out a little bit later on.

And one of France's greatest bakers,

Richard Bertinet, creates beautiful fruit tartlets.

He makes the pastry and fills the tarts with a delicious pastry cream

and tops them all with some delicious fresh fruit.

And Greta Scacchi faced her food heaven or food hell.

Would she get heaven -

barramundi, my roasted barramundi with brown shrimps,

violet artichokes and mash? Or was she getting food hell -

lard, and a delicious lardy cake with black pepper strawberry jam?

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

Tana Ramsay certainly knows about home cooking

and here she treats us to a recipe she's tried out on her family

many times before she cooked it in the Saturday Kitchen studio.

-Welcome back, Tana...

-I bet you're demanding as well.

I'm not very demanding, no.

Give me a bowl of profiteroles, I'm a happy man, that'll do me.

-I know, I love them.

-What are we cooking, then?

We're going to do a very simple recipe,

it's making home-made lamb sausages with lamb mince,

putting in there some ground cumin, coriander, chilli, some breadcrumbs,

an egg, half a red onion. Mix all of that together in the bowl

and then roll them into sausages and wrap them in some prosciutto.

We've got a nice little salad. We'll get fired on first of all,

because you want to get these on and in the oven.

-Absolutely.

-You want to chop some onion and chilli.

There's quite a lot of chopping to do, so half a red onion.

-Yes.

-And the chilli.

-OK, nice and finely chopped.

-I'm going to...

chop some parsley to put in there as well.

So the idea behind this is what?

This is obviously, well, you've got a new book out,

is this something for the kids and stuff like that?

Absolutely, my recipes are all almost like a diary of what I cook

at home for the kids. Four kids, you know, every night,

it's quite demanding.

And like all kids, or like all mothers, I suppose,

I get stuck in a rut of doing the same things over and over again.

So most of my recipes actually come up with things

I need to use up that are left over in the fridge,

and it's just creating different ideas and sharing them, really.

I'm not trained as a chef, as you can probably see by my chopping,

so thank God I've got you there doing your bit.

You've got somebody at home that can do that as well!

Oh, no, he's so messy.

LAUGHTER

Somebody said to me as well,

I'm always messy when I cook at home, but I'm not!

And the grease that goes everywhere,

everything is cooked over such a high heat

-and you get this whole splatter...

-We are chefs!

-Mmm.

-Right, moving on.

-Sorry, sorry.

-Right, minced lamb.

-Yes.

-That's what you're using.

Minced lamb, and I've got that with the half a red onion,

I've got the parsley, the chilli...

This is probably a bit of shoulder in there, I'd have thought.

A shoulder of lamb, something like that.

In with the ground cumin, ground coriander,

-and again, you know, a lot of this is... Thank you.

-Breadcrumbs?

You know, I cook a lot from the store cupboard as well,

-having a good stocked store cupboard as well.

-Yes.

Just things that you can drag out at the last minute when you've maybe

only got - say the mince - one nice fresh ingredient, because...

I don't spend all day worrying about what I'll do for the kid's tea.

-Right.

-I think there's a lot of mothers in that position as well

where they're working, busy,

you just want to put something together really quick and simply.

And this is also something that you can maybe do before for the next day.

Talking of kids and something you can prepare the night before,

but the kids are watching at home, they're probably thinking,

thank goodness this is the last time we're going to get to eat this.

-Is that right?

-You had to put that in, didn't you?

I have done this every night this week,

because I knew you'd be chatting,

and when I chat, I stop and get into the conversation

and forget what I'm doing, so it has to be something you can sort of do...

-I'm doing it again, aren't I?

-Yes.

-Can you stop talking?

-Yes, be quiet.

-So, you've been practising this on the kids?

-Yes, I have.

-Yes, OK.

-Right.

-For seven nights.

-For seven nights.

-In a row.

But, I mean, you've been extremely busy lately,

cos you then went into this... What made you do this ice thing?

-This Dancing On Ice?

-Shall we get this out of the way?

-Yes.

You did quite well and I went out quite early,

so I knew you'd bring that up, because you were quite good on the dance floor.

The reason I did it on ice...

Put skates on me, I'm not very good at all, to be honest.

Well, there was a bit of a reason for that because I figured

that if I did it on ice, because you're on ice, I had the excuse

of not being very good at dancing,

and that could kind of, you know, be hidden.

-But it all came out, according to a certain judge.

-Right.

But never mind, I had such a great time. I loved it.

What amazes me about that is the fitness that you get to.

-It's unbelievable, isn't it?

-I know.

-The amount you train and...

-Are you still dancing?

-No, can't you tell?

-Yes, I... yes.

-LAUGHTER

-Don't worry, you'll get your turn in a minute.

-That's right, I know I will.

-The nugget man over there.

-It is, you have to be very dedicated, don't you?

-Mamma mia...

-LAUGHTER

-Right, over to you.

OK, so, I've got everything mixed up in here - the breadcrumbs,

the egg, parsley, onion, chilli, cumin, coriander, bit of seasoning,

just making them into little balls and into a sausage shape.

-Yes. I'm steaming the beans and the peas.

-Oh, thank you.

-You want me to cut the bacon into nice lardons?

-Yes, please.

-OK.

This is something you can prepare nicely in advance, isn't it?

It is, yes, and you have to make sure

when you roll it up in the prosciutto you do it quite tightly.

What's nice about this as well is when you do meatballs or burgers,

when you've got bits of onion in there

they tend to fall apart a little bit

but this just keeps it all nicely together.

When you make burgers with onion in, do you have to cook

-the onion before you put it in the burger?

-I don't.

Because otherwise you get raw onion in the middle?

-Well, you have to make sure you cut it or chop it quite finely.

-OK.

i.e. get someone else to do it, Sophie!

Get James to come over and do all the prep for you.

That's quite handy. Thank you.

A bit of bacon there. The peas and the beans are steaming away nicely.

I think that's important, if you're doing burgers on a barbecue

where you want to serve good quality meat

and you want to serve it pink in the middle,

-not thoroughly cooked, I'd cook it beforehand.

-Yes, OK.

So, we've got the lardons cooking away nicely.

I'm loving the way you use the prosciutto...

give it extra flavour, also that crispiness as well.

-Yes, and it shrinks around the sausages as well.

-Yes, nice.

So, in the oven. How long does that go in there for?

They go in at 180 for, um...

-for 20, 25 minutes.

-Right.

-Got the peas on there.

-Peas and beans are on.

-Thank you.

-Lardons are on.

Now, we're going to do, there's two kinds of dressing for this,

one with a salad and then one like a tzatziki, is that right?

-That's right.