0:00:02 > 0:00:04Good morning. There's something tasty in the kitchen, so get ready
0:00:04 > 0:00:07for a sumptuous line-up of food in today's helping of Best Bites.
0:00:27 > 0:00:28Welcome to the show.
0:00:28 > 0:00:30We've got an amazing array of world-class
0:00:30 > 0:00:33chefs from the Saturday Kitchen archives for you this morning.
0:00:33 > 0:00:35And some pretty hungry celebrity guests too,
0:00:35 > 0:00:38including Dougray Scott and Jodie Prenger.
0:00:38 > 0:00:41Northern Ireland's very own Paul Rankin char-grills lamb fillet
0:00:41 > 0:00:44and creates a unique salad with garlic puree, borlotti beans,
0:00:44 > 0:00:46rocket and wild garlic leaves.
0:00:46 > 0:00:50And the toast of Cornwall, Nathan Outlaw, serves up sea bass.
0:00:50 > 0:00:52He serves it with some delicious home-made crab mayonnaise,
0:00:52 > 0:00:54orange and fennel.
0:00:54 > 0:00:56Fresh from Morston Hall, Galton Blackiston
0:00:56 > 0:00:58dares to make crispy shrimp risotto cakes
0:00:58 > 0:01:01in front of the master of Italian cooking, Theo Randall.
0:01:01 > 0:01:04After making the risotto, he fries the cakes and serves them
0:01:04 > 0:01:06with a tomato and radish salad and singer
0:01:06 > 0:01:10and actress Jodie Prenger faced her Food Heaven or Food Hell.
0:01:10 > 0:01:12Would she get her Food Heaven? Chocolate in a naughty
0:01:12 > 0:01:15but nice chocolate and strawberry roulade?
0:01:15 > 0:01:18Or would she get her dreaded Food Hell, carrots in a carrot Lyonnaise
0:01:18 > 0:01:21with Vichy carrots and coriander and goat's cheese?
0:01:21 > 0:01:24Find out what she gets at the end of the show.
0:01:24 > 0:01:27But first, Scotland's favourite son, Nick Nairn, takes influence
0:01:27 > 0:01:31from the Far East and shares with us his sesame chicken kebabs.
0:01:31 > 0:01:33Right, so what's on the menu for you, then?
0:01:33 > 0:01:36Right, sesame chicken kebabs. Very, very simple.
0:01:36 > 0:01:38All done in the food processor except for the mango salsa, which
0:01:38 > 0:01:41- if you will indulge me.- Yeah, I can do the mango salsa.
0:01:41 > 0:01:44Finely-diced mango, chilli,
0:01:44 > 0:01:46coriander, mint leaves,
0:01:46 > 0:01:50dress it with a little bit of oil and lime juice and a bit of lime zest.
0:01:50 > 0:01:51It sounds good to me.
0:01:51 > 0:01:53We're going to use chicken breasts for the kebabs.
0:01:53 > 0:01:56- We're going to blitz them down in the food processor.- Yeah.
0:01:56 > 0:01:59Because they're so lean I'm going to put a little bit of smoked bacon
0:01:59 > 0:02:00in there, a bit of pancetta.
0:02:00 > 0:02:03Now, this is the Italian cured smoked belly pork.
0:02:03 > 0:02:06But they're actually doing it in the UK now, aren't they?
0:02:06 > 0:02:08Yes, buy it in the supermarkets.
0:02:08 > 0:02:10You can either buy the little cube di pancetta,
0:02:10 > 0:02:12or lardon, as the French say,
0:02:12 > 0:02:15- or in Scotland we say "wee bits o' bacon".- Wee bits of bacon.
0:02:15 > 0:02:18It doesn't quite have the same cachet. But it is indeed what it is.
0:02:18 > 0:02:20You get a lot of producers who are actually making their own
0:02:20 > 0:02:23pancetta in the UK, so you don't have to buy it from abroad.
0:02:23 > 0:02:24Yeah, no, there are.
0:02:24 > 0:02:27There's an increasing number of artisan producers doing all
0:02:27 > 0:02:28kinds of cured meats.
0:02:28 > 0:02:32Just roughly chopped up chilli, some spring onions in here as well.
0:02:32 > 0:02:36This is one of these dishes that it's not very chef-y. It's quite nice.
0:02:36 > 0:02:40I've been cooking a lot of chef-y food recently with my mate
0:02:40 > 0:02:42- Mr Paul Rankin.- Oh, right.
0:02:42 > 0:02:45We've been away on a boat doing some filming
0:02:45 > 0:02:49and, you know, the food has got really quite chef-y.
0:02:49 > 0:02:50This is quite nice.
0:02:50 > 0:02:52- Yeah, OK.- You looked surprised there for a minute, James.
0:02:52 > 0:02:54I'm surprised you get any cooking done
0:02:54 > 0:02:56with you two on a boat together.
0:02:56 > 0:03:00Some water chestnuts going in there as well.
0:03:00 > 0:03:04And we've got some salt, some sugar and a little bit of cornflour.
0:03:04 > 0:03:07The cornflour just helps to hold the whole thing together.
0:03:07 > 0:03:11Then some sesame oil, and it's the dark, roasted one.
0:03:11 > 0:03:14- It's quite strong, isn't it?- Quite a lot of favour, so go easy with that.
0:03:14 > 0:03:17And then, just a little bit of egg white.
0:03:17 > 0:03:18just to hold the whole thing together.
0:03:18 > 0:03:21So, what's the idea of this new series that you're doing?
0:03:21 > 0:03:24Well, it's Paul and I on a boat,
0:03:24 > 0:03:27sailing around either side of the Irish Channel.
0:03:27 > 0:03:32We're looking at the commonalities between Irish and Scottish food.
0:03:32 > 0:03:34We meet some great producers.
0:03:34 > 0:03:37And we're cooking in real-time for real people.
0:03:37 > 0:03:40- As opposed to unreal people? - Studio-style.
0:03:40 > 0:03:45- Yeah... As opposed to unreal people. - Yeah.
0:03:45 > 0:03:48And it's been really good fun, I have to say.
0:03:48 > 0:03:52- We've been quite well-behaved, you'd be surprised.- It surprises me.
0:03:52 > 0:03:53Big, long days.
0:03:53 > 0:03:58- Soak the... What are these called again? Skewers.- Wooden sticks! Yep.
0:03:58 > 0:04:02- We're having a great day. - It's complicated, this cooking lark!
0:04:02 > 0:04:05Soak them in water first so they don't burn when you cook them.
0:04:05 > 0:04:08And you squidge it on to the stick.
0:04:08 > 0:04:11Sometimes, if it gets a little bit dry and sticky,
0:04:11 > 0:04:15put some flour on your hands, but these are working just fine.
0:04:15 > 0:04:17If you need to cook them quickly, you can squidge them down flat.
0:04:17 > 0:04:20- You want to put those on there. - We'll roll them in sesame seeds.
0:04:20 > 0:04:24And then we'll shallow fry them. A bit of oil on for that.
0:04:24 > 0:04:25There we go.
0:04:25 > 0:04:28- Just get about half an inch of oil in a pan.- Quite a lot of oil, then?
0:04:28 > 0:04:31Quite a lot of oil, shallow frying, yeah.
0:04:31 > 0:04:33- How's that salsa going on? - It's getting there.
0:04:33 > 0:04:36You're quite good at the chopping, you surprise me sometimes!
0:04:36 > 0:04:38You just get abuse on this show, Julia, all you get!
0:04:38 > 0:04:40That's why we're here!
0:04:40 > 0:04:43I have a question, is "squidge" a technical term?
0:04:43 > 0:04:46- "Squidge" is a very chef-y, technical term.- Thanks, I'm taking notes.
0:04:46 > 0:04:49- I'm squidging as we speak.- It's about as technical as Nick Nairn gets
0:04:49 > 0:04:52at this time in the morning. We did ask for a better quality chef,
0:04:52 > 0:04:56but, you know, nobody else would get up that early in the morning!
0:04:56 > 0:04:57LAUGHTER
0:04:57 > 0:04:59James and I go back a long way.
0:04:59 > 0:05:01- 15 years.- And, in the old days,
0:05:01 > 0:05:04I had a bit of a reputation for staying out late at night.
0:05:04 > 0:05:05But I'm a dad now, I've got kids.
0:05:05 > 0:05:07I've grown up. HE LAUGHS
0:05:07 > 0:05:09Yeah, right(!)
0:05:09 > 0:05:11OK, so you've squidged...
0:05:11 > 0:05:14I'm squidging nicely, and I'm going to roll them in sesame seeds.
0:05:14 > 0:05:17You could maybe do the other two for me, or one of them at least.
0:05:17 > 0:05:20I'm going to flatten them down so they cook a little bit more quickly.
0:05:20 > 0:05:22- That's quite hot.- Can I ask,
0:05:22 > 0:05:24why did you put sugar in with the chicken?
0:05:24 > 0:05:29Just that sort of sweet and hot flavour.
0:05:29 > 0:05:31The heat from chilli and the sweetness from the sugar.
0:05:31 > 0:05:34You use quite a lot of sugar in Asian cooking.
0:05:34 > 0:05:36The Asian thing is about hot, sweet, salty, sour.
0:05:36 > 0:05:40Trying to get those flavours in balance and in harmony.
0:05:40 > 0:05:42You used caster sugar, but you could use palm sugar.
0:05:42 > 0:05:44Palm sugar would be more,
0:05:44 > 0:05:47- sort of true to the region, I suppose.- Yeah.
0:05:47 > 0:05:51- How's that salsa looking? - I'm going as quick as I can!- Yeah!
0:05:51 > 0:05:52- Salsa.- There you go.
0:05:52 > 0:05:54So, most of my work is done now.
0:05:54 > 0:05:57- Do you want me to give you a dig-out with the salsa?- No, it's fine.
0:05:57 > 0:05:59I'll just give you a hand there.
0:05:59 > 0:06:02So, apart from your TV series, what else are you doing in Scotland?
0:06:02 > 0:06:03You've got your Cook School.
0:06:03 > 0:06:06Cook School, which is flying away at the moment.
0:06:06 > 0:06:09I might do another one this year if things work out well.
0:06:09 > 0:06:12And working really hard in our restaurant
0:06:12 > 0:06:14at the Dunblane Hydro, The Kailyard.
0:06:14 > 0:06:18We've been there for three years now
0:06:18 > 0:06:20and it's been a really busy season which is nice,
0:06:20 > 0:06:23because you can't really say that for everywhere else in Scotland.
0:06:23 > 0:06:26It's been quiet in some places. So it's great that that's flying.
0:06:26 > 0:06:30We've got a cafe in Erskine Hospital Garden Centre
0:06:30 > 0:06:32which is going along nicely.
0:06:32 > 0:06:36So, yeah, all the ducks are lined up in a row which is, I think,
0:06:36 > 0:06:37quite often a bad thing.
0:06:37 > 0:06:39Everything seems to be going well,
0:06:39 > 0:06:42something's going to go horribly wrong.
0:06:42 > 0:06:47- And I did a mountain bike race the other week.- Oh, right?- Yeah.
0:06:47 > 0:06:50- You're supposed to be impressed, but you're not.- I'm impressed.
0:06:50 > 0:06:56Three old codgers up in Ben Nevis. Top fun.
0:06:56 > 0:06:59Are you into mountain biking? No?
0:06:59 > 0:07:01- Er...- Hasn't got an engine?
0:07:01 > 0:07:03- It hasn't got an engine, really. - Or a propeller.
0:07:03 > 0:07:06- I've got a mountain bike. - Have you?- Yeah.- Where is it?
0:07:06 > 0:07:08- In the shed?- Under the stairs. - The stairs!
0:07:08 > 0:07:10With all the other...
0:07:10 > 0:07:13See, most people have a drawer with a foot spa
0:07:13 > 0:07:15and a Breville sandwich toaster, stuff they never use.
0:07:15 > 0:07:18You've probably got a shed with cars and tanks.
0:07:18 > 0:07:20I got carried away in a shop,
0:07:20 > 0:07:22and you go for one of those all-suspension things.
0:07:22 > 0:07:26I've got one of them, yeah. And you're not a fan, no?
0:07:26 > 0:07:28Yeah, it's all right.
0:07:28 > 0:07:29Just too many big hills where I live.
0:07:29 > 0:07:33That's the whole point of mountain biking! The clue's in the title.
0:07:33 > 0:07:36It's a mountain bike for going up big hills.
0:07:36 > 0:07:38- It's better off downhill. - Right.
0:07:38 > 0:07:40OK. Kebabs are good to go.
0:07:40 > 0:07:43I'm getting there. What else do I want? Olive oil.
0:07:43 > 0:07:45Olive oil. Have you got some lime juice in there as well?
0:07:45 > 0:07:46I've got lime juice here.
0:07:46 > 0:07:49- A bit of a lime for a bit of garnish.- I've got that.
0:07:49 > 0:07:51Plate.
0:07:51 > 0:07:53To plate up on here.
0:07:53 > 0:07:54So, just dipping sauce.
0:07:54 > 0:07:57Proprietary brand sweet chilli sauce for this.
0:07:57 > 0:08:00It's good we can buy that sauce, it's perfectly all right, isn't it?
0:08:00 > 0:08:02It's just sugar and chilli and vinegar.
0:08:02 > 0:08:04And a little bit of soy. Pop that over there.
0:08:04 > 0:08:09And that light Japanese soy, which is delicious. I love it.
0:08:09 > 0:08:13And a beautiful... Look at the quality of the dicing in there!
0:08:13 > 0:08:17- James Martin...- Just get it on the plate.- ..you surprise me sometimes.
0:08:17 > 0:08:21So, a nice dollop of salsa at the side.
0:08:21 > 0:08:27Then, of course, these are crunchy on the outside from the sesame seeds.
0:08:27 > 0:08:30And all these nice flavours and textures.
0:08:30 > 0:08:32Sometimes I'll dice up some prawns and put those through.
0:08:32 > 0:08:35Prawn and chicken are really good. Pork and chicken together.
0:08:35 > 0:08:37You find that a lot in Asian cooking.
0:08:37 > 0:08:40Maybe another neat pile of salsa on there as well
0:08:40 > 0:08:46because you've done such a good job of the salsa, James.
0:08:46 > 0:08:47Remind us what that is again then.
0:08:47 > 0:08:51That's sesame chicken kebabs, a very nice mango salsa.
0:08:51 > 0:08:56Some very nice, little wedges of lime there, James,
0:08:56 > 0:08:59- that's a nice touch, mate. - Thank you very much. Check that out.
0:09:03 > 0:09:06It's a good job we've known each other for a long time.
0:09:06 > 0:09:10It is indeed, yes. We love one another underneath all the bravado.
0:09:10 > 0:09:13- There you go. You get to try this if you want it.- Absolutely.
0:09:13 > 0:09:16- Or I can just pass it down if you want to.- No, no.
0:09:16 > 0:09:17It will be very hot.
0:09:17 > 0:09:20Bear in mind you've got lobster linguine next that I'm cooking,
0:09:20 > 0:09:24so if you don't want to try it, you can easily pass it down.
0:09:24 > 0:09:26So...
0:09:26 > 0:09:27THEY LAUGH
0:09:27 > 0:09:29So, James, you finally get Hollywood A-list,
0:09:29 > 0:09:31and you get linguine which is messy to eat. And hot kebabs.
0:09:31 > 0:09:34So how do I eat this?
0:09:34 > 0:09:36I would take a little bit off the end.
0:09:36 > 0:09:38Break a little bit off the end, try a bit of the salsa.
0:09:38 > 0:09:41- A bit of lime with it as well.- I'm going to take it off the skewers.
0:09:41 > 0:09:43You mentioned doing it with prawns,
0:09:43 > 0:09:45you can actually put prawns with the chicken.
0:09:45 > 0:09:47Dice the prawns, fold them through at the end.
0:09:47 > 0:09:49so you've got the texture of the prawns through.
0:09:49 > 0:09:53And you get prawn toast. It's a very similar mix to prawn toast.
0:09:53 > 0:09:56- Is lime OK with it?- Yeah, lime is good. We love that stuff.
0:09:56 > 0:10:00A little dip in either the soy or the sweet chilli sauce.
0:10:00 > 0:10:03- Breakfast of champions. - It's hot. It's hot.
0:10:04 > 0:10:06I don't like it when people watch me eat!
0:10:06 > 0:10:07LAUGHTER
0:10:07 > 0:10:10That's the idea of a food programme!
0:10:10 > 0:10:12- Just nod.- No, it's very good.
0:10:12 > 0:10:16- The sesame is great. - She's a good actress, I told you!
0:10:16 > 0:10:18No, it's the truth!
0:10:18 > 0:10:21I don't even like chicken that much. That was delicious.
0:10:25 > 0:10:27All that squidging was definitely worth it.
0:10:27 > 0:10:30Coming up: I'm making a Goan-style lobster curry for Dougray Scott
0:10:30 > 0:10:33thanks to a great recipe from the brilliant Atul Kochhar,
0:10:33 > 0:10:36but first, Rick Stein takes us to a town that's been called
0:10:36 > 0:10:38Britain's curry capital, Bradford.
0:10:43 > 0:10:45Curry has become one of the nation's favourite dishes,
0:10:45 > 0:10:47and a must for this series
0:10:47 > 0:10:51because it's now as British as roast beef and Yorkshire pudding.
0:10:51 > 0:10:56This is a statue to JB Priestley, a writer and a native of Bradford.
0:10:56 > 0:10:58He's having a bit of a resurgence at the moment.
0:10:58 > 0:11:01He wrote a book called An English Journey,
0:11:01 > 0:11:05which was written in 1933, but still very relevant today.
0:11:05 > 0:11:09But I love this piece on the base of the statue.
0:11:09 > 0:11:11Written by JB Priestley, it says,
0:11:11 > 0:11:16"Lost in its smoky valley, among the Pennine hills,
0:11:16 > 0:11:18"bristling with tall mill chimneys,
0:11:18 > 0:11:22"with its face of blackened stone, Bruddesford..."
0:11:22 > 0:11:25That's obviously Bradford,
0:11:25 > 0:11:27"..is generally held to be an ugly city.
0:11:27 > 0:11:30"And so, I suppose, it is.
0:11:30 > 0:11:34"But it's always seemed to me to have the kind of ugliness
0:11:34 > 0:11:38"that could not only be tolerated, but often enjoyed.
0:11:38 > 0:11:42"It was grim but not mean."
0:11:42 > 0:11:43I really like that.
0:11:45 > 0:11:47Chalky, where are you? Chalky?
0:11:47 > 0:11:52I think good old cheap JB, who was a seriously down-to-earth Yorkshireman,
0:11:52 > 0:11:54would approve of the Karachi Restaurant.
0:11:54 > 0:11:56It's been going since the early '60s.
0:11:56 > 0:11:59In the kitchen, it was a real joy to see simple Pakistani dishes
0:11:59 > 0:12:02being cooked freshly on the spot.
0:12:02 > 0:12:06I ordered lamb karahi with spinach.
0:12:06 > 0:12:09Mumrez, the owner, said it was the mainstay of the restaurant.
0:12:09 > 0:12:12Like balti, the karahi is named after
0:12:12 > 0:12:15a battered, robust cooking pan they serve it in.
0:12:15 > 0:12:20- Mumrez, is there any English food that you like?- Erm...
0:12:20 > 0:12:23I can't think of anything because, erm...
0:12:23 > 0:12:29there is a religious matter, when you go for English food.
0:12:29 > 0:12:32But, I do like fish and chips.
0:12:32 > 0:12:35The food here is uncompromising.
0:12:35 > 0:12:38It doesn't tailor itself to western taste.
0:12:40 > 0:12:43This is just wonderful.
0:12:43 > 0:12:45This is the sort of cooking I'm always looking for.
0:12:45 > 0:12:47It's just, there's nothing superfluous about it.
0:12:47 > 0:12:50It's simple and it's elegant.
0:12:50 > 0:12:52I've just been around the kitchen there.
0:12:52 > 0:12:56There's no sort of flimflammery of equipment, like in my kitchen.
0:12:56 > 0:13:00There's just a stove with about eight burners on it.
0:13:00 > 0:13:02A table for rolling out the bread.
0:13:02 > 0:13:06A tandoor oven for making this fantastic naan bread and chapattis.
0:13:06 > 0:13:08That's it. I've just been talking to this guy, and he said
0:13:08 > 0:13:12it's been the same ever since it opened in 1963.
0:13:12 > 0:13:15And I said, "What's special about the food?"
0:13:15 > 0:13:17And he said, "It's right."
0:13:17 > 0:13:19And I thought, that's such a good thing to say.
0:13:19 > 0:13:24So this is the recipe I got from Mumrez Khan's very nice restaurant
0:13:24 > 0:13:27which we thought was called The Karachi Cafe. It sounded very trendy.
0:13:27 > 0:13:31But it was just called The Karachi Restaurant in Bradford.
0:13:31 > 0:13:35And I had this lamb karahi which is really THE dish
0:13:35 > 0:13:38that everybody loves at that place.
0:13:38 > 0:13:41And he sent me the recipe, which is very nice of him.
0:13:41 > 0:13:45A lot of people are very secretive about recipes.
0:13:45 > 0:13:48But not Mumrez, he was quite happy to send it.
0:13:48 > 0:13:51And, actually, it's done slightly differently from the way
0:13:51 > 0:13:53us westerners do curries.
0:13:53 > 0:13:55And very nice it is because of it.
0:13:55 > 0:13:59So first of all, I'm cutting this lamb up into inch-and-a-half cubes.
0:13:59 > 0:14:04I'm using leg of lamb here, but you can also use the shoulder.
0:14:04 > 0:14:09Shoulder gives you a slightly more tender cut,
0:14:09 > 0:14:12and leg gives you a meatier cut, bigger pieces of meat.
0:14:12 > 0:14:15Pays your money, takes your choice.
0:14:15 > 0:14:20This is ghee, which is essential for northern Indian and Pakistani food.
0:14:20 > 0:14:24It's really just clarified butter but it tastes a little bit rancid.
0:14:24 > 0:14:29Next, tons of onions, well chopped up. I'm using three big ones.
0:14:29 > 0:14:32Now, I've never known a curry cooked this way before,
0:14:32 > 0:14:35and it's new and exciting to me.
0:14:35 > 0:14:39You tip all that into a blender and follow with a tin of tomatoes,
0:14:39 > 0:14:42then loads of garlic, about 15 cloves.
0:14:42 > 0:14:45Chopped ginger, roughly chopped.
0:14:45 > 0:14:46Water.
0:14:46 > 0:14:50And lid on the blender, and blend for about 30 seconds.
0:14:52 > 0:14:55I'm always relieved when that moment comes.
0:14:55 > 0:14:57It's a great blender but, erm, I have had the odd occasion
0:14:57 > 0:15:02when the top's come off and it's gone all over the ceiling!
0:15:04 > 0:15:06So, I pour the puree into a casserole on the heat,
0:15:06 > 0:15:08and add the meat.
0:15:08 > 0:15:10Now, this is interesting, you see,
0:15:10 > 0:15:13because I would have expected to brown the lamb first with the spices.
0:15:13 > 0:15:17But it goes in like this, just with some salt.
0:15:17 > 0:15:19And just cooked very gently.
0:15:23 > 0:15:27So, that lamb has been cooking in that puree for about half an hour.
0:15:27 > 0:15:29I must say, there's no spice in there but it's still,
0:15:29 > 0:15:34even though there's no spices, smelling wonderfully like a curry.
0:15:34 > 0:15:36There's only ginger and garlic, one or two other things.
0:15:36 > 0:15:38Now I'm going to add some spice.
0:15:38 > 0:15:42First of all, some coriander, it's about a tablespoon of each of these.
0:15:42 > 0:15:45Ground coriander, cumin.
0:15:45 > 0:15:46And now some chilli powder.
0:15:46 > 0:15:49I'm going to add extra chilli at the end.
0:15:49 > 0:15:52Then, some paprika, and finally some turmeric.
0:15:56 > 0:16:00Stir all that in. Now, look at the colour of that and the smell.
0:16:00 > 0:16:03I'm really looking forward to this.
0:16:03 > 0:16:07Now, you can see that the ghee starts to rise to the surface.
0:16:07 > 0:16:09That's the sign, as Mumrez says, that the lamb is cooked.
0:16:09 > 0:16:12So you don't need to taste it, you know.
0:16:12 > 0:16:15You can skim it off, but there's no way I'm going to skim it off,
0:16:15 > 0:16:18because it's just too nice to eat.
0:16:19 > 0:16:21The other interesting thing about the karahi is the way
0:16:21 > 0:16:24the chilli is added towards the end of the cooking.
0:16:24 > 0:16:28It's liquidised with some water to make a lovely green puree.
0:16:30 > 0:16:33They use fresh spinach leaves near the end.
0:16:33 > 0:16:35But, in addition, they use a puree of spinach.
0:16:35 > 0:16:37And I think it's that mixture of green and red
0:16:37 > 0:16:39that makes the dish look so appetising.
0:16:42 > 0:16:45Now, the chilli puree, you put as much in as you like,
0:16:45 > 0:16:48but what I like is all of it
0:16:48 > 0:16:51because I really like hot curries.
0:16:51 > 0:16:53At the last minute, I'm adding some coriander,
0:16:53 > 0:16:56and a teaspoon or so of fresh garam masala
0:16:56 > 0:16:59to just lift the spice flavour.
0:16:59 > 0:17:00And now the rice.
0:17:00 > 0:17:02I've made a pilau rice.
0:17:02 > 0:17:05I've put cinnamon and cardamom with it.
0:17:05 > 0:17:10It makes a perfect accompaniment to the amazingly aromatic karahi curry.
0:17:10 > 0:17:15So many of us try to recreate the cooking of a good Indian restaurant
0:17:15 > 0:17:16but there's something missing.
0:17:16 > 0:17:20Well, next time, try it this way and see what you think.
0:17:25 > 0:17:26It's 7.15pm,
0:17:26 > 0:17:30I've just been off for a few pints of beer with David and the crew.
0:17:30 > 0:17:34But they've all gone off to see Planet Of The Apes.
0:17:34 > 0:17:36I don't really want to see Planet Of The Apes,
0:17:36 > 0:17:38I'm not really interested in it.
0:17:38 > 0:17:41I'm just taking Chalky for a walk.
0:17:41 > 0:17:42And I don't know what to do,
0:17:42 > 0:17:45because I don't want to go and have anything to eat
0:17:45 > 0:17:47because I had an enormous curry in Bradford at lunchtime
0:17:47 > 0:17:49and I'm in Leeds now.
0:17:49 > 0:17:53People think being on the road's quite glamorous.
0:17:53 > 0:17:57But, well, this is the reality, really.
0:17:57 > 0:17:59And I don't want to go to bed.
0:17:59 > 0:18:02I suppose I'll just walk Chalky round and round
0:18:02 > 0:18:04endless city blocks in Leeds.
0:18:22 > 0:18:23That curry looked delicious.
0:18:23 > 0:18:27My favourite Indian dish is made by the great Atul Kochhar
0:18:27 > 0:18:29and he serves it in his restaurant Benares in London.
0:18:29 > 0:18:31It's a Goan-style lobster curry.
0:18:31 > 0:18:33And I've borrowed it/nicked it from him.
0:18:33 > 0:18:35So I'm going to show you it right now.
0:18:35 > 0:18:36It's actually really easy to do at home.
0:18:36 > 0:18:38But I'm wearing an apron. I need this,
0:18:38 > 0:18:41because lobster went everywhere in rehearsal. Now, the ingredients.
0:18:41 > 0:18:44We've got a cooked lobster here. You can tell it's cooked, cos it's red.
0:18:44 > 0:18:47Uncooked, they're blue. So we've got in here lobster.
0:18:47 > 0:18:48We've got some coriander.
0:18:48 > 0:18:52We've got a little bit of ground or rather a puree of ginger and garlic.
0:18:52 > 0:18:55Onion. Little bird's eye chilli. We've got some dried chillies.
0:18:55 > 0:18:58Coriander seeds, peppercorns and cloves.
0:18:58 > 0:19:02Fresh coconut, which is grated. Some tamarind paste.
0:19:02 > 0:19:04A bit of turmeric, coconut milk and water.
0:19:04 > 0:19:06That's it, a very simple little curry.
0:19:06 > 0:19:09But first off, we take the fresh coconut
0:19:09 > 0:19:12and we toast the coconut in a dry pan.
0:19:12 > 0:19:14There we go. Fry that off,
0:19:14 > 0:19:16just nice and dry, get a nice bit of colour on there.
0:19:16 > 0:19:17That's going to dry up.
0:19:17 > 0:19:22Next, I'm going to chop up my onion. Chop that nice and fine.
0:19:22 > 0:19:25Now, curries, I don't know whether they have much curry
0:19:25 > 0:19:28up in Fife where you were brought up as a kid?
0:19:28 > 0:19:31- Were you brought up on curries?- No, I used to go to Glasgow for curries,
0:19:31 > 0:19:34that's the first time I had a curry. It was very good.
0:19:34 > 0:19:37It's quite an industrial place where you were brought up?
0:19:37 > 0:19:38Yeah. Lots of different industries,
0:19:38 > 0:19:41a farming industry, a fishing industry.
0:19:41 > 0:19:46There used to be a lot of mines as well, opencast mines,
0:19:46 > 0:19:48underground mines. There was paper mills.
0:19:48 > 0:19:52Wasn't there pressure on you as a kid to do that as a job really,
0:19:52 > 0:19:54when you were growing up?
0:19:54 > 0:19:58- Acting wasn't really an option... - Exactly.- ..where I was brought up.
0:19:58 > 0:20:00But there were many different things I could have done.
0:20:00 > 0:20:02I could have gone and worked in the dockyards,
0:20:02 > 0:20:06the Rosyth dockyards was a big thing for kids to do in my area.
0:20:06 > 0:20:09The Army, the Navy...
0:20:09 > 0:20:13So how did you end up getting into acting seriously?
0:20:13 > 0:20:15College was it, or what?
0:20:15 > 0:20:18I did a play at school and I remember thinking...
0:20:18 > 0:20:21First of all I wanted to be a footballer, but I wasn't good enough.
0:20:21 > 0:20:23So I had to think about something else.
0:20:23 > 0:20:27I did a play at school, and it just fitted, it felt very comfortable.
0:20:27 > 0:20:30It was something that I kind of had to do.
0:20:30 > 0:20:33It wasn't something that many other people did from where I came from.
0:20:33 > 0:20:37I went to college, and then moved to London.
0:20:37 > 0:20:42And did some plays in the theatre and then did some TV.
0:20:42 > 0:20:44Then was lucky enough to do some movies.
0:20:44 > 0:20:45One led to the other.
0:20:45 > 0:20:48So, it was an interesting journey, that's for sure.
0:20:48 > 0:20:52You say one led to another. You got quite a few acting roles early on.
0:20:52 > 0:20:55- Taggart was one of them.- Taggart was my first television job, yeah.
0:20:55 > 0:20:58I remember that.
0:20:58 > 0:21:01- But, Soldier, Soldier, wasn't that your big break?- Soldier, Soldier.
0:21:01 > 0:21:04Yeah, I guess so, in TV.
0:21:04 > 0:21:08And then I did a movie called Twin Town, which was kind of a cult hit.
0:21:08 > 0:21:12That's the one... You say a cult hit, but it launched you globally.
0:21:12 > 0:21:16Wasn't it the fact that Tom Cruise actually watch that film
0:21:16 > 0:21:18- and then cast you in Mission Impossible II?- Yeah.
0:21:18 > 0:21:21He watched that and he watched Ever After
0:21:21 > 0:21:24which I'd done just after Twin Town.
0:21:24 > 0:21:26The two roles were completely different.
0:21:26 > 0:21:29I mean, no-one thought I could play Prince Charming.
0:21:29 > 0:21:31But I managed to convince them that I could.
0:21:31 > 0:21:35A lot of your roles are quite dark and quite intense.
0:21:35 > 0:21:37Mission Impossible II, you trained quite heavily for that,
0:21:37 > 0:21:40you trained in the SAS, stuff like that.
0:21:40 > 0:21:43To get that physicality to the character.
0:21:43 > 0:21:47Yeah, in Enigma as well, learning to break codes.
0:21:47 > 0:21:49Ripley's Game, where I learned how to make picture frames.
0:21:49 > 0:21:51They're all very interesting.
0:21:51 > 0:21:55The great thing about my job is you get to learn to do things
0:21:55 > 0:21:58that you wouldn't necessarily learn how to do.
0:21:58 > 0:22:02And so that's what I enjoy, the research and the process
0:22:02 > 0:22:05of being an actor as much as I do actually being on a film set.
0:22:05 > 0:22:07I'm not going to start this up until you stop.
0:22:07 > 0:22:09We've got in here coconut, spices have gone in there.
0:22:09 > 0:22:13Chilli. A touch of water, that's going to go in there.
0:22:13 > 0:22:16I'm frying off my onions now.
0:22:16 > 0:22:19- A little bit of water to make a nice little paste.- Very good.
0:22:19 > 0:22:21This fries off nicely.
0:22:21 > 0:22:23And that's it. And we add that to our cooking onions.
0:22:23 > 0:22:27In there, I've got my garlic, my ginger, my onions and my chilli.
0:22:27 > 0:22:31We'll give that a quick mix once it's in the pan.
0:22:31 > 0:22:34- Throw all that lot in as well. - It looks very nice.
0:22:34 > 0:22:36I mentioned dark characters
0:22:36 > 0:22:39because that's the role in your new movie as well?
0:22:39 > 0:22:42Yes, Newtown Killers.
0:22:42 > 0:22:47He's a banker, and he works in the finance world in Edinburgh.
0:22:47 > 0:22:52And he invents this game which is basically a cat-and-mouse game.
0:22:52 > 0:22:55He goes to this young kid, this very vulnerable kid,
0:22:55 > 0:23:00and offers him some money if he can evade him for 12 hours in Edinburgh.
0:23:00 > 0:23:05And he sets it up as being just a fun game, and if the kid loses,
0:23:05 > 0:23:09then he just gives back the money. And if he wins, he gets £12,000.
0:23:09 > 0:23:14But it turns out to be a lot darker than that,
0:23:14 > 0:23:16and the game gets darker and darker and darker.
0:23:16 > 0:23:19And he involves this other banker
0:23:19 > 0:23:23who wants a job in my character's firm.
0:23:23 > 0:23:27And he begins to realise that Alistair, my character,
0:23:27 > 0:23:31is not all what he appears to be.
0:23:31 > 0:23:34And so, well, I won't give it away, but it's an amazing thriller.
0:23:34 > 0:23:35Do you go looking for roles like that,
0:23:35 > 0:23:39or is it something that you pick up in a script?
0:23:39 > 0:23:41They kind of come to me, I don't know why.
0:23:41 > 0:23:44I like to play all different kinds of characters.
0:23:44 > 0:23:47- You were in Desperate Housewives for a couple of episodes.- Yeah, I was.
0:23:47 > 0:23:50I did a whole season of Desperate Housewives, which was great fun.
0:23:50 > 0:23:53That was very different from anything I'd ever done before.
0:23:53 > 0:23:56You know, I really enjoyed that. But I like diversity.
0:23:56 > 0:23:58I like playing different characters.
0:24:00 > 0:24:04And not just for film, but also stage as well.
0:24:04 > 0:24:07- And the BBC, you've just done something for the Beeb?- I did, yeah.
0:24:07 > 0:24:10Day Of The Triffids, a remake of Day Of The Triffids,
0:24:10 > 0:24:13which was great fun as well.
0:24:13 > 0:24:16It's a classic novel, Day Of The Triffids, a John Wyndham novel.
0:24:16 > 0:24:21- Was it '50s, was it? - Yeah, 1951 it came out.
0:24:21 > 0:24:25This is obviously a remake of it, a reinterpretation of it.
0:24:25 > 0:24:30We filmed for three-and-a-half months in London, and we had a great time.
0:24:30 > 0:24:35A lot of CGI, a lot of green screen. I really enjoyed doing that.
0:24:35 > 0:24:38Of course, Father And Son which, I think, is in edit?
0:24:38 > 0:24:40Father And Son, they've actually just finished it,
0:24:40 > 0:24:43that comes out, I think, in the autumn sometime.
0:24:43 > 0:24:45That's about gangsters in Manchester. I play a gangster.
0:24:45 > 0:24:48- It's gone back to the dark side again.- Back to the dark side!
0:24:48 > 0:24:52Although he does have a few redeeming features.
0:24:52 > 0:24:54But I'm playing a nice guy in my next, I'm going to do a movie
0:24:54 > 0:24:59with Roland Joffe who did The Killing Fields and The Mission.
0:24:59 > 0:25:01So I'm off to Argentina on Friday.
0:25:01 > 0:25:05And I'm playing a kind of a good story.
0:25:05 > 0:25:07Best of luck with that. I'm going to run through what I've done.
0:25:07 > 0:25:11We've got my curry. This cooks for about 10-15 minutes in there.
0:25:11 > 0:25:14I've got my lobster which I'm frying off in a titch of butter.
0:25:14 > 0:25:19If you want, you can use a little bit of ghee which Rick talked about.
0:25:19 > 0:25:21We've got the juices from our lobster, which we don't waste.
0:25:21 > 0:25:25They go into our curry as well, they go straight in.
0:25:25 > 0:25:27The idea is we're going to bring that to the boil now,
0:25:27 > 0:25:29and add some chopped coriander.
0:25:29 > 0:25:33What I've done is removed, inside this shell here,
0:25:33 > 0:25:36inside, there's what looks like a little tendon, there you go.
0:25:36 > 0:25:39Just remove that because it's quite nasty if you eat that bit.
0:25:39 > 0:25:45So, it's not poisonous or anything, it just sticks in your teeth.
0:25:45 > 0:25:48Chopped coriander. grab some coriander,
0:25:48 > 0:25:50and we throw the coriander into the pan.
0:25:50 > 0:25:52Give that a quick mix.
0:25:52 > 0:25:54Our lobster is nearly there.
0:25:54 > 0:25:58A quick mix together. A quick seasoning.
0:25:58 > 0:26:02Of course, you must be used to these strong flavours like this,
0:26:02 > 0:26:05curries, weren't you a vegetarian for quite a while?
0:26:05 > 0:26:11I was a vegetarian, yeah, for about seven years. I occasionally ate fish.
0:26:11 > 0:26:14After a spare rib?
0:26:14 > 0:26:17It was midnight one night, in London,
0:26:17 > 0:26:20and I went to the Chinese and got some spare ribs.
0:26:20 > 0:26:23The next morning, I woke up and I felt really dreadful.
0:26:23 > 0:26:27So I thought, instinctively I thought I should give up meat for a while.
0:26:27 > 0:26:29So it went on for about seven years.
0:26:29 > 0:26:33I used to cook a lot of vegetarian dishes
0:26:33 > 0:26:35and really enjoyed being a vegetarian.
0:26:35 > 0:26:37But I couldn't put on any weight. I was really skinny.
0:26:37 > 0:26:39So I started to eat meat again.
0:26:39 > 0:26:43I was in a restaurant once, one night in Notting Hill,
0:26:43 > 0:26:46and decided there was wild boar on the menu,
0:26:46 > 0:26:47and it seemed very attractive.
0:26:47 > 0:26:50So that was the end of my vegetarian days.
0:26:50 > 0:26:51The end of your vegetarian days.
0:26:51 > 0:26:54We've got the lobster here. You can pile this up.
0:26:54 > 0:26:57It's just literally warmed up in the butter there.
0:26:57 > 0:27:01And you can pop it all on, why not?
0:27:01 > 0:27:04There's 28 quids' worth of lobster there, but it doesn't matter!
0:27:04 > 0:27:09A little bit of...coriander over there.
0:27:09 > 0:27:11And there you have, well,
0:27:11 > 0:27:14it's not MY lobster carry, it's Atul Kochhar's lobster curry.
0:27:14 > 0:27:17- It looks very nice. - See what you think of that one.
0:27:17 > 0:27:20- See what you think.- I will. Is it going to burn my mouth?
0:27:20 > 0:27:23It shouldn't do.
0:27:23 > 0:27:24OK, here we go.
0:27:27 > 0:27:29- That's very nice.- Good?- Mm.
0:27:33 > 0:27:36Thanks for that recipe, Atul, it's a great one for you to try at home.
0:27:36 > 0:27:38And if you'd like to have a go at cooking that lobster
0:27:38 > 0:27:41or any other recipes from today's show,
0:27:41 > 0:27:44then they're just a click away on our website.
0:27:44 > 0:27:45That's bbc.co.uk/recipes.
0:27:45 > 0:27:48We're not live today, so instead we're looking back
0:27:48 > 0:27:51at some of the great clips from the Saturday Kitchen archives.
0:27:51 > 0:27:54Next up, Paul Rankin shares the perfect recipe for spring lamb,
0:27:54 > 0:27:56which is all his own work.
0:27:56 > 0:27:58Well, with a little help from Thomas Keller, that is.
0:27:58 > 0:28:01Welcome back, Paul. What are we cooking today then?
0:28:01 > 0:28:02Something slightly seasonal?
0:28:02 > 0:28:06Yeah, it's a warm lamb salad, but it is very seasonal.
0:28:06 > 0:28:08We're just coming into the start of spring lamb.
0:28:08 > 0:28:10This time of year, you can pick this stuff,
0:28:10 > 0:28:14if you get out walking in the woods,
0:28:14 > 0:28:15This is wild garlic.
0:28:15 > 0:28:18We're serving that with borlotti beans, a bit of lamb's lettuce,
0:28:18 > 0:28:20garlic puree, etc, with a bit of balsamic vinegar.
0:28:20 > 0:28:23You're going to talk about that. Meanwhile, I'm going to...
0:28:23 > 0:28:26One of the first things we'll introduce, to make the garlic puree,
0:28:26 > 0:28:29what you want to do is to blanch the garlic, to soften it.
0:28:29 > 0:28:32You can do that by cooking it for quite a long time.
0:28:32 > 0:28:34What we're doing is we're blanching it three times.
0:28:34 > 0:28:38So, that's blanched once. Drain it into this pan.
0:28:38 > 0:28:41- Then we throw that water away. - Exactly.
0:28:41 > 0:28:44Or you can put it in a stock.
0:28:44 > 0:28:46Now, these are our lamb fillets.
0:28:46 > 0:28:51So just like filet mignon, this is the inside fillet of the loin.
0:28:51 > 0:28:55And these are great value, and very, very tender.
0:28:55 > 0:28:59- So, great little product.- They're also inexpensive, aren't they?
0:28:59 > 0:29:04I don't know what they cost, I think they're about £12 a kilo.
0:29:04 > 0:29:09So, for beautifully tender meat that you don't have to trim at all,
0:29:09 > 0:29:12no fat at all on them, they are a magnificent product.
0:29:12 > 0:29:14Sometimes difficult to find.
0:29:14 > 0:29:17- If your butcher sells a lot of those double loin chops.- Yeah.
0:29:17 > 0:29:20Because, a lot of butchers
0:29:20 > 0:29:24can sell as much of those chops as they can get.
0:29:24 > 0:29:27So, they don't take very long to cook. Straight onto a griddle pan.
0:29:27 > 0:29:31I've got my garlic here. Remember, if you're doing this at home,
0:29:31 > 0:29:34please use the guard that comes with the mandolin.
0:29:34 > 0:29:36We want to get this really thinly slice.
0:29:36 > 0:29:40- Yeah, really thinly sliced, James. - You cook that garlic three times?
0:29:40 > 0:29:43- Boiled it three times - blanched it? - Yeah, three times.
0:29:43 > 0:29:46We're going to be boiling it in different pans to soften it.
0:29:46 > 0:29:48Then we'll finish it with cream and puree it.
0:29:48 > 0:29:49- You'll taste it later.- Yeah.
0:29:49 > 0:29:52It's how you do it for your chicken Kiev.
0:29:52 > 0:29:54To do a chicken Kiev, you'd do it similar to that,
0:29:54 > 0:29:57- you get that nice flavour from it. - Yeah, yeah.
0:29:57 > 0:29:59I'm going to make a little vinaigrette.
0:29:59 > 0:30:02Some top-quality balsamic vinegar going in here.
0:30:02 > 0:30:06We're just going to dress the borlotti beans with this,
0:30:06 > 0:30:09and then a little bit of the salad.
0:30:09 > 0:30:12Borlottis, you can cook them yourself,
0:30:12 > 0:30:16or you can buy very good borlotti beans in a tin,
0:30:16 > 0:30:18especially if you go for the organic ones,
0:30:18 > 0:30:21they tend to be a slightly better quality.
0:30:21 > 0:30:23Ideally, you don't want them in brine,
0:30:23 > 0:30:24just go for the ones in water?
0:30:24 > 0:30:27Yeah, very much so.
0:30:27 > 0:30:30The garlic for the chips, I'm just blanching in a bit of milk.
0:30:30 > 0:30:35Yeah, this is a technique that I noticed in Thomas Keller's book,
0:30:35 > 0:30:38who's the famous chef from The French Laundry.
0:30:38 > 0:30:41I think it's interesting the way chefs pick up on each
0:30:41 > 0:30:44other's ideas. We nick little things from each other.
0:30:44 > 0:30:46Yeah. Pure stealing.
0:30:46 > 0:30:47I'm not sure it is.
0:30:47 > 0:30:49Living on plagiarism.
0:30:49 > 0:30:53I mean, I used to do this salad with the puree of celeriac
0:30:53 > 0:30:55and then celeriac crisps on it.
0:30:55 > 0:30:58And when I saw Thomas Keller's little crisps, I thought,
0:30:58 > 0:30:59"Mmm, be nice, that."
0:31:01 > 0:31:03So we're blanching it the third time
0:31:03 > 0:31:05it's going in there, that's garlic.
0:31:05 > 0:31:07And we need that pan for the cream.
0:31:07 > 0:31:09The last time you do the last one,
0:31:09 > 0:31:11you do it with the double cream?
0:31:11 > 0:31:12Yeah, yeah, absolutely.
0:31:15 > 0:31:17So is this the third time?
0:31:17 > 0:31:18- Third time.- That's the third time.
0:31:18 > 0:31:21You know what, James, I've been watching Saturday Kitchen...
0:31:21 > 0:31:23Here we go.
0:31:23 > 0:31:25I've been noticing you've been
0:31:25 > 0:31:28wearing a waistcoat a lot, you know?
0:31:28 > 0:31:32No, he's been stealing my look.
0:31:32 > 0:31:35You can only get away with it if you're thin.
0:31:35 > 0:31:38Did your mum say you weren't getting away with it?
0:31:38 > 0:31:39His mum calls him up and says,
0:31:39 > 0:31:42"James, you didn't look quite right in that."
0:31:42 > 0:31:44Moving on, how is this lamb doing?
0:31:44 > 0:31:45The lamb's doing grand.
0:31:45 > 0:31:47She's actually watching.
0:31:47 > 0:31:48Is your mum watching?
0:31:48 > 0:31:50- She is.- Hi, James' mum!
0:31:50 > 0:31:52We're good mates, actually. We're good mates.
0:31:52 > 0:31:54She is watching. Right, we've got our garlic.
0:31:54 > 0:31:57A little dressing at the end.
0:31:57 > 0:31:58I mean, this is not necessary.
0:31:58 > 0:32:00It's quite a chef-y sort of thing.
0:32:00 > 0:32:03I take a little bit of lamb gravy
0:32:03 > 0:32:06and I boil it up and then take
0:32:06 > 0:32:10it off the heat and add your quality balsamic vinegar to that.
0:32:10 > 0:32:13Some people boil balsamic vinegar and it's one of
0:32:13 > 0:32:14the biggest wastes ever.
0:32:14 > 0:32:17You need good quality balsamic, that's the key to it, isn't it?
0:32:17 > 0:32:20- Yeah, very much so. - Because you use less of it.
0:32:20 > 0:32:24So explain to us about wild garlic, then,
0:32:24 > 0:32:25cos it's great stuff.
0:32:25 > 0:32:28If you see me out walking in Belfast, folks,
0:32:28 > 0:32:30and I'm down by the River Lagan
0:32:30 > 0:32:33picking stuff, this is what I'm picking.
0:32:33 > 0:32:35Either that, or wood sorrel, at the moment,
0:32:35 > 0:32:38- or spring nettles at the moment. - Yeah.
0:32:38 > 0:32:41I love getting out there and picking my own mushrooms.
0:32:41 > 0:32:43You do have to be careful,
0:32:43 > 0:32:45know what you're picking. Let's just say.
0:32:45 > 0:32:48And I don't know quite well enough
0:32:48 > 0:32:49and I need someone to take me out
0:32:49 > 0:32:51and teach me, Julia.
0:32:51 > 0:32:54Well, OK. You've twisted my arm.
0:32:54 > 0:32:59I was thinking of calling one of the local guys up at the National Trust.
0:32:59 > 0:33:04- Get a warden or someone.- You know, and take a few of the chefs out.
0:33:04 > 0:33:06Because the chefs love it. You see them transform.
0:33:06 > 0:33:10They turn from these grumpy chefs into these light-hearted children,
0:33:10 > 0:33:12out walking, foraging. It's wonderful.
0:33:12 > 0:33:15That's what happens when you go outdoors, you see.
0:33:15 > 0:33:18And last year, my 12-year-old boy came back with about
0:33:18 > 0:33:21- ten kilos of chanterelles.- Wow!
0:33:21 > 0:33:24He was 11 years old, I'd shown him the patch,
0:33:24 > 0:33:27he visited a month later and came back with ten kilos.
0:33:27 > 0:33:29OK, we're pretty much ready here.
0:33:29 > 0:33:32Sorry, if you've just tuned in, this is the Paul Rankin Show.
0:33:32 > 0:33:34LAUGHTER
0:33:35 > 0:33:38Aren't you supposed to be asking me questions?
0:33:38 > 0:33:39I couldn't get a word in edgeways.
0:33:39 > 0:33:41About what I'm doing and stuff.
0:33:41 > 0:33:43Yeah, sorry, I'm doing it all!
0:33:43 > 0:33:44You need to get this.
0:33:44 > 0:33:46Have you noticed?
0:33:46 > 0:33:48I was just having a good time.
0:33:48 > 0:33:52Yeah, it's all right, don't worry, I'll finish it all off.
0:33:52 > 0:33:55- So the lamb's on.- Lamb's on, we just need to puree this up.
0:33:55 > 0:33:57Ideally, that should reduce down a bit. It'll thicken.
0:33:57 > 0:34:00You know what, I'll chop the parsley.
0:34:00 > 0:34:01- Yeah, yeah.- While you're chatting.
0:34:01 > 0:34:03You did that in rehearsal.
0:34:03 > 0:34:05I don't know what you've been doing all this time, James.
0:34:05 > 0:34:07Dump all that in, cos it goes too thin.
0:34:07 > 0:34:10- It goes too thin?- Yeah.
0:34:10 > 0:34:11HE LAUGHS
0:34:11 > 0:34:14Ideally, you need to reduce it a bit.
0:34:14 > 0:34:17The garlic really should be cooked very soft, very soft.
0:34:20 > 0:34:23- There you go.- Didn't you do this in rehearsal, too?- I did, yeah.
0:34:23 > 0:34:26- I don't know what you've been doing. - You carry on.
0:34:26 > 0:34:27BLENDER WHIRRS
0:34:27 > 0:34:29So the garlic and the cream have gone in there.
0:34:29 > 0:34:31You blend that with a bit of salt.
0:34:33 > 0:34:35A pinch of salt.
0:34:35 > 0:34:39Parsley's going in there with some fresh thyme.
0:34:39 > 0:34:42Balsamic's gone in. Where's your...?
0:34:42 > 0:34:45You've got the julienne of wild garlic, that's good.
0:34:45 > 0:34:49BLENDER WHIRRS
0:34:52 > 0:34:55Your amount was slightly better in rehearsal.
0:34:55 > 0:34:57It's a bit thin.
0:35:00 > 0:35:03That's just the way I like it.
0:35:03 > 0:35:05I love it like that.
0:35:05 > 0:35:07So, just a little shine,
0:35:07 > 0:35:09not too much dressing on lamb's leaf.
0:35:09 > 0:35:12Lamb's leaf is really quite fragile.
0:35:12 > 0:35:14So, if you dress it too much,
0:35:14 > 0:35:16it'll just end up very flat
0:35:16 > 0:35:18and tired on the plate.
0:35:19 > 0:35:22- OK, so now...- There you go.
0:35:23 > 0:35:27Now, with these, I love to slice them at a long angle.
0:35:27 > 0:35:29You need to be quite careful sometimes slicing meat,
0:35:29 > 0:35:33because it always has a grain to it.
0:35:33 > 0:35:37And what happens sometimes is, you know,
0:35:37 > 0:35:41some meats need to be sliced against the grain in order to be tender.
0:35:44 > 0:35:45Ah...
0:35:45 > 0:35:47- Fresh spoon.- Ah.
0:35:48 > 0:35:50There you go.
0:35:50 > 0:35:52So you didn't need to leave that to rest, that meat?
0:35:52 > 0:35:54No, no, not at all.
0:35:54 > 0:35:58And the rest, what we do, we just put that in a little squeezy bottle.
0:35:58 > 0:36:01Squeezy bottles are banned here.
0:36:01 > 0:36:02- Are they?- Yeah.
0:36:02 > 0:36:05- Why would that be?- They just are.
0:36:05 > 0:36:07LAUGHTER
0:36:07 > 0:36:09I don't like to put too much
0:36:09 > 0:36:11salad on this, you know.
0:36:11 > 0:36:12You can put the whole thing out
0:36:12 > 0:36:14if you want it to be a main course.
0:36:14 > 0:36:17We serve this as a starter in the restaurant,
0:36:17 > 0:36:18it's on the menu currently.
0:36:18 > 0:36:20- JULIA:- A substantial starter.
0:36:20 > 0:36:23Yeah, but that's the way it is in Northern Ireland.
0:36:23 > 0:36:25You've been there.
0:36:25 > 0:36:26A few garlic crisps on the top.
0:36:26 > 0:36:29Plenty of garlic crisps on the top.
0:36:29 > 0:36:31They've been blanched in milk, remember.
0:36:31 > 0:36:34Drained off and then crispy fried.
0:36:34 > 0:36:36Pinch of salt. You've got that, as well.
0:36:36 > 0:36:38One more thing. Yeah, yeah.
0:36:38 > 0:36:39That's just the wee sort of
0:36:39 > 0:36:42balsamic jus around the outside.
0:36:42 > 0:36:44Easy as that. So remind us what that is again.
0:36:44 > 0:36:47That's my warm lamb salad with spring garlic, garlic puree,
0:36:47 > 0:36:49garlic crisps, borlotti beans, balsamic vinegar.
0:36:49 > 0:36:51I like how he said "my".
0:36:51 > 0:36:54- It's "our".- Ours.- Take that.- Ours.
0:37:00 > 0:37:02There you go. Over here.
0:37:02 > 0:37:05I tell you what, it just smells delicious.
0:37:05 > 0:37:08Garlic puree is just...
0:37:08 > 0:37:10If you didn't want to go out this weekend,
0:37:10 > 0:37:13you could eat a whole bowlful of that just with some bread.
0:37:13 > 0:37:16You'd probably get away with it OK because of the blanching.
0:37:16 > 0:37:17OK.
0:37:17 > 0:37:20If people can't find that lamb, that's the fillet
0:37:20 > 0:37:22of lamb, I suppose they could use loin, would be fine.
0:37:22 > 0:37:26- Loin is...- More expensive. - ..fine, you know.
0:37:26 > 0:37:29Rack, which is an extension of the loin, would be fine.
0:37:29 > 0:37:31Rump would be fine, also.
0:37:31 > 0:37:33- Happy with that?- More than happy.
0:37:33 > 0:37:36The texture of the beans with the lamb works so well.
0:37:36 > 0:37:39And lamb and garlic is just always a winning combination.
0:37:43 > 0:37:46Now, that was hectic, but worth it.
0:37:46 > 0:37:48What a great salad we all prepared.
0:37:48 > 0:37:51Now, then, it's time for a classic slice from those Two Fat Ladies.
0:37:51 > 0:37:54Today, they're visiting Scotland to see those magnificent men
0:37:54 > 0:37:56in their flying machines.
0:37:56 > 0:38:01Wonderful to be in Scotland again and so close to home for me!
0:38:01 > 0:38:03Here we are!
0:38:03 > 0:38:06East Fortune Airfield.
0:38:06 > 0:38:08Fortune favours the bold.
0:38:08 > 0:38:10Very apt for pilots in our air race.
0:38:10 > 0:38:12Which way now, dear?
0:38:12 > 0:38:15Well, we're looking for Hangar Two.
0:38:15 > 0:38:17I think it's at the end of this piece of road.
0:38:17 > 0:38:19Turn left here,
0:38:19 > 0:38:20should be just ahead, I think.
0:38:20 > 0:38:24PLANE ENGINE RUMBLES
0:38:24 > 0:38:26Did you hear a noise?
0:38:28 > 0:38:31Right, I'd drive into this hangar
0:38:31 > 0:38:33and see if there's anyone about.
0:38:33 > 0:38:36Aha! It's a dashing pilot working on an engine.
0:38:36 > 0:38:40- Hello.- Hello.- Morning.
0:38:40 > 0:38:43Are you connected with this air race that's taking place?
0:38:43 > 0:38:45- Yes, I am, I'm the air race organiser.- Is it going well?
0:38:45 > 0:38:48- How many planes have you got? - Yes, it's going very well.
0:38:48 > 0:38:50We've got six aeroplanes.
0:38:50 > 0:38:53We've got the Yak-52, which is the aeroplane I'll be flying.
0:38:53 > 0:38:581940 Cub, which was done up in invasion colours.
0:38:58 > 0:38:59Ho, takes me back!
0:38:59 > 0:39:02I remember the mashing in the skies for hours
0:39:02 > 0:39:04and hours over Hampton Court,
0:39:04 > 0:39:07before they went off in a great sweep!
0:39:07 > 0:39:10- Very exciting.- Yes, calm down, dear.
0:39:10 > 0:39:11LAUGHTER
0:39:11 > 0:39:15- There's a Magister, which is a 1940 trainer.- Is that the open one?
0:39:15 > 0:39:19- That's right, yes. Open cockpit. - I wouldn't mind a go in that.
0:39:19 > 0:39:20- They're very dashing.- Wonderful.
0:39:20 > 0:39:23Enough of that. We've got to find a place to cook.
0:39:23 > 0:39:25Yes, of course. All right, you're going to cook for us.
0:39:25 > 0:39:27It's on the other side of the airfield.
0:39:27 > 0:39:30- I'm afraid it's quite a distance. - It's all right.
0:39:30 > 0:39:32- Can I come with you?- Do, do. - Absolutely, why not?
0:39:32 > 0:39:34Pillion, great stuff.
0:39:34 > 0:39:37Chocks away! Stand by for takeoff!
0:39:38 > 0:39:40Here we are, this must be the place.
0:39:48 > 0:39:51I once worked for a wonderful woman
0:39:51 > 0:39:53who was completely addicted to chocolate.
0:39:53 > 0:39:56During my time cooking for her,
0:39:56 > 0:40:00I had to learn to adapt all my puddings to the chocolate variety.
0:40:00 > 0:40:04So, what I'm going to make today is chocolate snowballs.
0:40:04 > 0:40:08You've all heard of oeufs a la neige, this is the chocolate version.
0:40:08 > 0:40:10And what I've got here is some egg whites
0:40:10 > 0:40:13which I've just been whipping stiffly.
0:40:13 > 0:40:14Excellent for the wrist muscles,
0:40:14 > 0:40:17to whip your egg whites by hand.
0:40:17 > 0:40:19Strengthens the wrists splendidly.
0:40:19 > 0:40:23Actually gets more air in, too, doesn't it, than an electric thing?
0:40:23 > 0:40:27There we are. All I'm going to do now is take this over to the stove
0:40:27 > 0:40:31and poach it in some milk that has just come up to simmering point.
0:40:31 > 0:40:33No hotter. Don't let it boil.
0:40:33 > 0:40:35Is it just ordinary milk,
0:40:35 > 0:40:38or have you shoved in a vanilla pod or something?
0:40:38 > 0:40:40No, just ordinary milk. But real full cream milk.
0:40:40 > 0:40:42So I should hope.
0:40:42 > 0:40:45Take a couple of nice, large spoons.
0:40:45 > 0:40:47It's a sort of quenelle technique,
0:40:47 > 0:40:49this is, really. You just...
0:40:49 > 0:40:51You're going to go plop.
0:40:51 > 0:40:53I am indeed, yes.
0:40:56 > 0:40:58Just put them onto the milk.
0:40:58 > 0:41:01- Beautiful.- Float about.
0:41:02 > 0:41:05You can just do this with one large island,
0:41:05 > 0:41:08but I think it looks nicer with sort of smaller islands.
0:41:11 > 0:41:12It's great the way they do float.
0:41:12 > 0:41:14Isn't it magic?
0:41:14 > 0:41:16There we are.
0:41:16 > 0:41:19All you have to do is just cook them until they're set on the bottom.
0:41:19 > 0:41:22And then you can turn them over.
0:41:22 > 0:41:24Well, I've got several more of these to do,
0:41:24 > 0:41:26so what are you chopping there?
0:41:26 > 0:41:30I'm having a treat, I'm chopping dill. I love dill.
0:41:30 > 0:41:32And I'm going to cook that lovely piece of salmon.
0:41:32 > 0:41:35I'm going to roast it with the addition of scallops in
0:41:35 > 0:41:38melted butter, lots of dill
0:41:38 > 0:41:42and two great spoonfuls of mustard.
0:41:42 > 0:41:44Grain mustard, you know, like Meaux.
0:41:44 > 0:41:48So we've got our lovely dill,
0:41:48 > 0:41:51which do try and get the fresh,
0:41:51 > 0:41:53it does make an enormous difference, actually.
0:41:53 > 0:41:56I don't think dill dries all that well.
0:41:56 > 0:41:58But, if you have to use dried dill,
0:41:58 > 0:42:01use about half the quantity, because it will swell up.
0:42:01 > 0:42:05Also, you can grow it on the fire escape.
0:42:05 > 0:42:10It comes up and self-seeds itself, I was delighted to find last year.
0:42:10 > 0:42:15Here, I've got a nice little saucepan full of melted butter.
0:42:17 > 0:42:19We'll add that.
0:42:20 > 0:42:25Now, we have two great, good spoonfuls, like that,
0:42:25 > 0:42:27of the Meaux mustard,
0:42:27 > 0:42:30or any grained one, really, but not too strong,
0:42:30 > 0:42:34because, sometimes, you can get a very strong one
0:42:34 > 0:42:36and then everybody weeps.
0:42:36 > 0:42:39I've always been a bit muddled about the Bible story
0:42:39 > 0:42:42about the mustard tree starting as the smallest
0:42:42 > 0:42:45and then growing into a huge tree
0:42:45 > 0:42:48and the birds of the air rested therein.
0:42:48 > 0:42:50I don't know what sort of mustard that was.
0:42:50 > 0:42:53- Black mustard.- Black. - It's a different type of mustard.
0:42:53 > 0:42:58- It's only found in India and the Far East.- Oh, I see.
0:42:58 > 0:43:00There we are, we've got that ready.
0:43:00 > 0:43:04And we'll pour it over our salmon.
0:43:08 > 0:43:11Smooth it all over. Look how beautiful it is.
0:43:11 > 0:43:13That looks lovely, yes.
0:43:13 > 0:43:17Looks like a monster from the deep emerging from a bed of seaweed.
0:43:17 > 0:43:21The kraken wakes. Wonder who the kraken was. There we are.
0:43:23 > 0:43:27Now, I'm going to pop this in the oven.
0:43:27 > 0:43:30And, for heaven's sake, let's not overcook it.
0:43:30 > 0:43:37About gas 8, equivalent to a hot oven of 450F, I think.
0:43:39 > 0:43:41Got to cook some more, anyway,
0:43:41 > 0:43:43when I put the scallops in.
0:43:46 > 0:43:50Well, I've got to get on with the custard bit now. The chocolate bit.
0:43:50 > 0:43:53In this bowl, I've got six egg yolks.
0:43:53 > 0:43:56Look at that. Lovely colour yolks, aren't they?
0:43:56 > 0:43:59I'm just going to meld them about a bit.
0:43:59 > 0:44:04And then, into it, I'm going to put two ounces of sugar.
0:44:07 > 0:44:08Mix that all in.
0:44:10 > 0:44:14And here I've got a dear little double boiler with
0:44:14 > 0:44:18some hot but not boiling water underneath.
0:44:18 > 0:44:21And in it I've got some melted chocolate
0:44:21 > 0:44:28and I'm just going to mix the egg yolks and sugar into the chocolate.
0:44:28 > 0:44:32It's a dear little thing, isn't it?
0:44:32 > 0:44:36Isn't it? It's sweet. I love them.
0:44:36 > 0:44:38I collect them whenever I see them.
0:44:38 > 0:44:40They're so useful.
0:44:40 > 0:44:43Yes, I was looking for one for you the other day in a country fair,
0:44:43 > 0:44:46a sort of antiques place.
0:44:46 > 0:44:50And I thought, "Now, I must look for a porringer for Clarissa."
0:44:50 > 0:44:52I'd like to find you a really little one.
0:44:52 > 0:44:54That would be sweet, wouldn't it?
0:44:54 > 0:44:56For tiny sauces.
0:44:56 > 0:44:57CLARISSA LAUGHS
0:44:57 > 0:44:59And here I've got my milk,
0:44:59 > 0:45:03which I've strained off and it's just cooled slightly.
0:45:05 > 0:45:10Now I'm just going to take it over to the stove and make a custard with it.
0:45:10 > 0:45:12I just want to let it thicken
0:45:12 > 0:45:16until it's the consistency of thin cream, really.
0:45:21 > 0:45:26And just keep stirring so that the chocolate mixes through.
0:45:26 > 0:45:28You can see the colour changing.
0:45:30 > 0:45:34Now, these are very fine scallops.
0:45:34 > 0:45:35Good old Scotland again.
0:45:35 > 0:45:39I got the king-size and the little baby queens.
0:45:39 > 0:45:44And what I'm going to do is separate the corals which is their roe
0:45:44 > 0:45:48from the main scallop. Just pull it.
0:45:48 > 0:45:50And you've got this membrane
0:45:50 > 0:45:54and it peels off very, very easily.
0:45:54 > 0:45:57And you've got the little white scallop there.
0:45:57 > 0:45:59Pretty, pretty shells.
0:45:59 > 0:46:03We could pin them on our hats and go on a pilgrimage.
0:46:03 > 0:46:06- What, to Compostela?- Yes, I think pilgrims wore scallop shells.
0:46:06 > 0:46:08- It was the sign of a pilgrim. - It was their sign?
0:46:08 > 0:46:09"The pilgrim staff
0:46:09 > 0:46:12"The pilgrim shell
0:46:12 > 0:46:14"Merrily we'll avoid hell."
0:46:14 > 0:46:15Or something like that.
0:46:15 > 0:46:17Now, I've got these littlies
0:46:17 > 0:46:21and they've only got a tiny little bit of coral on them.
0:46:21 > 0:46:24You can just pull it off.
0:46:24 > 0:46:27Some people think these are little baby scallops
0:46:27 > 0:46:31but of course they're not. They're a completely different variety.
0:46:31 > 0:46:36They're the sort of pygmy, the little pygmies of the scallop world.
0:46:37 > 0:46:41You wouldn't catch Venus coming up in one of these shells.
0:46:41 > 0:46:44- She'd be a pocket Venus. - So witty. So witty.
0:46:46 > 0:46:52Now, I think that's about right. We do not want overcooking.
0:47:00 > 0:47:05Now, what we do is just arrange the scallops daintily around.
0:47:06 > 0:47:08It smells good too.
0:47:08 > 0:47:11- This is a very good sauce.- Mmm!
0:47:11 > 0:47:12Luscious.
0:47:16 > 0:47:19Just see that they're all coated.
0:47:21 > 0:47:23Now, I'll put them back
0:47:23 > 0:47:26but really only for five minutes.
0:47:28 > 0:47:31Watch it like the hawk. Answer no telephones.
0:47:38 > 0:47:40There you are. Hey presto.
0:47:40 > 0:47:43There I am. Look at my little floating islands. Aren't they pretty?
0:47:43 > 0:47:46- They're wonderful.- I think they go rather nicely on the chocolate sauce.
0:47:48 > 0:47:51You're after a bit of venison, dear, aren't you?
0:47:51 > 0:47:53Yes. Off to the Highlands to see my friend Nichola.
0:47:53 > 0:47:54She runs a venison farm.
0:47:56 > 0:47:58Careful here. Very tight corner.
0:47:58 > 0:47:59Oh, yes.
0:48:02 > 0:48:04- That's it.- A bit of a skedaddle.
0:48:04 > 0:48:06Yep. That's right. Off you go.
0:48:13 > 0:48:16- Here's Nichola now. Hello, Nichola. - Hello, Clarissa.- Hello.
0:48:16 > 0:48:19- Nice to see you.- Yes. And you. Jennifer Paterson. Nichola Fletcher.
0:48:19 > 0:48:23- Good morning. Very nice to meet you. - Nice to see you. Welcome.
0:48:23 > 0:48:24What can we do for you?
0:48:24 > 0:48:27- Well, we've come to see if we can take some venison off you.- Ah, right.
0:48:27 > 0:48:30- Well, I think I'll find something for you.- Just the odd haunch.
0:48:30 > 0:48:36- For the odd pilot.- OK. Well, I was just going up to feed the deer.
0:48:36 > 0:48:40- Would you like to come see them? - Love to. Yes. Magnificent, they'll be.
0:48:42 > 0:48:47This is a field of mixed sex
0:48:47 > 0:48:50yearling animals. These are our venison mob.
0:48:50 > 0:48:53So they're not such individuals as the big stags.
0:48:56 > 0:48:59- Here they come.- Look at the legs.
0:48:59 > 0:49:01Right the way across. Whoo!
0:49:01 > 0:49:05- Terrific.- A lot of noise, too. - Like a stream.
0:49:05 > 0:49:07Isn't that strange?
0:49:09 > 0:49:10They look beautiful.
0:49:12 > 0:49:15Like the wildebeesties. They give birth on the run.
0:49:15 > 0:49:17- Surely not?- They do.
0:49:17 > 0:49:20I've seen it on Attenborough stuff. Out they come,
0:49:20 > 0:49:22pick themselves up and away they go.
0:49:22 > 0:49:25THEY LAUGH
0:49:25 > 0:49:29Would you like to go and see if we can get the big stags
0:49:29 > 0:49:32- to come and say hello and you might be able to feed them?- I'd love it.
0:49:32 > 0:49:36- They're rather handsome at this time of the year.- Beautiful.
0:49:36 > 0:49:40- Dressed in velvet?- Dressed in velvet, yes.- All right, Jennifer.
0:49:40 > 0:49:44It's not the rut, yet. Jennifer gets a little anxious about the rut.
0:49:44 > 0:49:46No, I'm not anxious.
0:49:46 > 0:49:48I'm fascinated.
0:49:51 > 0:49:56- This is Magnus.- Hello. How do you do?- Hello.- Morning.
0:49:56 > 0:49:59Come on. Come on.
0:49:59 > 0:50:01- Clarissa, would you like to feed one?- Yes.
0:50:05 > 0:50:09- He's behaving reasonably well. - That's extraordinary.- Good lad.
0:50:09 > 0:50:11- I wouldn't be doing this in six weeks' time.- No!
0:50:11 > 0:50:14CLARISSA LAUGHS
0:50:14 > 0:50:18- How fast do those antlers grow? - They're incredible.
0:50:18 > 0:50:22They shed their old antlers in March, April,
0:50:22 > 0:50:26and immediately start growing the new ones so about...
0:50:26 > 0:50:29- three months to grow that lot. - Extraordinary.
0:50:29 > 0:50:32I think it's the fastest-growing mammalian tissue, so I'm told.
0:50:32 > 0:50:36- What do you do with the ones that fall off?- A nice man comes
0:50:36 > 0:50:39and takes them away and they get turned into knife handles,
0:50:39 > 0:50:43buttons and pepper pots and all the usual things.
0:50:43 > 0:50:45Reach up. You might be able to grab hold of that
0:50:45 > 0:50:48and you'll feel the heat.
0:50:48 > 0:50:51Yes. He's going to hit you.
0:50:51 > 0:50:54Yes. Attaboy! Take your time. Take your time.
0:50:54 > 0:50:57That's a good boy. Good boy.
0:51:00 > 0:51:03- He's got a hair on his chinny chin chin.- A bit like myself.
0:51:03 > 0:51:06- One long hair. - He needs a shave this morning.
0:51:08 > 0:51:12- Aren't they magnificent? - Handsome creatures.
0:51:13 > 0:51:17- Ah-ha! Look at this.- Will that do?
0:51:17 > 0:51:20- That should do.- Brilliant.- Is that odd enough for you?- Oh, yes.
0:51:20 > 0:51:24That's great. Look at that. Thank you very much indeed. Great to see you.
0:51:24 > 0:51:27- See you again soon.- Hope so.- Indeed. Thank you so much. So sweet.
0:51:27 > 0:51:31- Enjoy cooking that.- We will. Strap it to the bonnet.
0:51:40 > 0:51:43- Well, here we are. Back again. - Hello there.
0:51:43 > 0:51:47- Hi there. Nice to see you again. - Did you get back safely? - Yes, I did. Thank you.
0:51:47 > 0:51:52- Did you hitchhike or something. - No, no, no.- He flew.- That's it. By aeroplane.
0:51:52 > 0:51:55We think we've got a spare seat for the air race.
0:51:55 > 0:51:58- Wondered if you'd like to come along.- Yes, please. That would be great.
0:51:58 > 0:52:01Not to be left out, Jennifer, would you like to come along with me?
0:52:01 > 0:52:05Yeah, I'd love it. I'd adore it. I've never been in one.
0:52:05 > 0:52:08- OK. It's a deal. - Is it entirely fair, though?
0:52:08 > 0:52:12We have a handicapping system and two people in the aeroplane
0:52:12 > 0:52:14doesn't make that much of a difference
0:52:14 > 0:52:16- to the aeroplane performance. - Some of us are not as thin as others.
0:52:16 > 0:52:20It's based on the aeroplane's true airspeed, so superior airmanship
0:52:20 > 0:52:22- will determine the day.- Absolutely.
0:52:22 > 0:52:25- I'll speak to someone up there. - She's a terrible handicap.
0:52:33 > 0:52:36These bits, slacken them off so you're nice and comfortable.
0:52:36 > 0:52:38Oh, good. I'm so glad.
0:52:38 > 0:52:40I feel like a trussed pig.
0:52:42 > 0:52:45- The weather's looking a bit foreboding.- It is.
0:52:45 > 0:52:49- We can do about 100 miles an hour in this. We'll get away from this pretty quickly.- Oh, great!
0:52:49 > 0:52:51And win the race as well.
0:52:51 > 0:52:54Keep your feet off the pedals. That's the rudder pedals.
0:52:54 > 0:52:57- Oh, my God. Where do I put my feet? - Bring your feet back a bit.
0:52:57 > 0:52:59Hazardous, dear. Hazardous.
0:52:59 > 0:53:02- Neil, there's only one slight problem.- Yes?
0:53:02 > 0:53:04Why am I sitting in the front? Am I driving?
0:53:04 > 0:53:06Yes. There's a better view from the front.
0:53:06 > 0:53:08OK. Here's your headset.
0:53:10 > 0:53:14And the mic up close to your mouth and you know about the...
0:53:14 > 0:53:16- I can't hear you now.- OK.- What?
0:53:16 > 0:53:18Right. Let's go for it.
0:53:19 > 0:53:20We'll show Jennifer.
0:53:20 > 0:53:24If the engine does fail, we'll land in a field or on the beach.
0:53:24 > 0:53:25Let's go to a beach.
0:53:35 > 0:53:38Here we go, Jennifer. Just waiting for the starter.
0:53:50 > 0:53:53Hold onto your hats.
0:53:53 > 0:53:55- JENNIFER:- Wow. Off we go. My first air race!
0:54:01 > 0:54:04Come on, Neil. Don't let Jennifer catch us.
0:54:07 > 0:54:11Clarissa's ahead. She's behaving like the Red Baron.
0:54:12 > 0:54:15Oh, this is fantastic. Better than sex.
0:54:18 > 0:54:23What's that Yellow Peril? Give her full throttle.
0:54:23 > 0:54:25Wheeeeeeeeee!
0:54:30 > 0:54:32Whoo!
0:54:34 > 0:54:36Give it all you've got.
0:54:38 > 0:54:39Really tight, Neil. Really tight.
0:54:43 > 0:54:48Home stretch. Really rip. Yes! Come on, Neil. Yes!
0:54:48 > 0:54:50Yippee.
0:54:51 > 0:54:54They've got there before us.
0:55:01 > 0:55:05- Congratulations, Neil. Very well done.- Thanks very much.
0:55:05 > 0:55:07Who was the handicapper?
0:55:14 > 0:55:17Add a piquancy to the now common salmon.
0:55:22 > 0:55:26Towering icebergs on a chocolate sea. Every chocoholic's Titanic.
0:55:30 > 0:55:34The best plane in the air, of course, was the Spitfire.
0:55:34 > 0:55:36But they weren't much good on the ground.
0:55:39 > 0:55:44- Very exciting, going up in those aeroplanes.- I know.- I loved it.
0:55:44 > 0:55:47- And you won.- Yes, my plane. - I'm afraid I got Harry Wooders.
0:55:47 > 0:55:50- Harry Wooders?!- Harry Wooders, the wooden spoon.
0:55:50 > 0:55:52Would be good for the kitchen day, anyway.
0:55:52 > 0:55:54Useful to have a wooden spoon.
0:55:58 > 0:56:02We'll have more from those Two Fat Ladies next week.
0:56:02 > 0:56:05Now, we're not cooking live today. Instead we've got some great recipes
0:56:05 > 0:56:08from the Saturday Kitchen back catalogue for you instead.
0:56:08 > 0:56:11Still to come on today's Best Bites, it's Ireland versus Italy
0:56:11 > 0:56:13in the Saturday Kitchen Omelette Challenge.
0:56:13 > 0:56:17Kevin Dundon takes on Gennaro Contaldo in a messy match
0:56:17 > 0:56:19of extraordinary proportions.
0:56:19 > 0:56:22Galton Blackiston makes crispy shrimp risotto cakes,
0:56:22 > 0:56:24watched by an honorary Italian, Theo Randall.
0:56:24 > 0:56:27But what would he think? After making the risotto,
0:56:27 > 0:56:30he fries the cakes and serves them with a tomato and radish salad.
0:56:30 > 0:56:32And singer and actress Jodie Prenger
0:56:32 > 0:56:35faced her Food Heaven or Food Hell.
0:56:35 > 0:56:37Would she get her heaven - chocolate in an indulgent chocolate
0:56:37 > 0:56:39and strawberry roulade?
0:56:39 > 0:56:42Or would she get her food hell - carrots in a carrot Lyonnaise
0:56:42 > 0:56:45served with Vichy coriander carrots and goat's cheese.
0:56:45 > 0:56:47Find out what she gets at the end of the show.
0:56:47 > 0:56:52Now, there's a reason why multi-talented two-Michelin-starred chef Nathan Outlaw
0:56:52 > 0:56:56is admired the world over for his amazing knack with seafood.
0:56:56 > 0:56:58If you don't believe me, take a look at this.
0:56:58 > 0:56:59I think you're the only one, are you,
0:56:59 > 0:57:01the fish chef with two Michelin stars?
0:57:01 > 0:57:04- I think that's right, yes, in the UK. - Now you've got to prove it.
0:57:04 > 0:57:07- I've put you up on a pedestal. - Pressure.- So, what's on the menu?
0:57:07 > 0:57:10We've got this lovely sea bass fillet.
0:57:10 > 0:57:12You've got a nice brown crab here already cooked.
0:57:12 > 0:57:15We're going to put it with some fennel, orange, tarragon
0:57:15 > 0:57:18and make a nice mayonnaise sauce with brown crab meat.
0:57:18 > 0:57:21That's basically the dish. It's nice and simple.
0:57:21 > 0:57:23- I know you need to get the sea bass on first.- Yes.
0:57:23 > 0:57:26- This is a line-caught sea bass, isn't it?- That's right.
0:57:26 > 0:57:28It's beautiful. Beautiful piece of sea bass.
0:57:28 > 0:57:30All I'm going to do is just trim it up, really.
0:57:30 > 0:57:34This is a nice sized piece of sea bass as well.
0:57:34 > 0:57:38Farmed sea bass is a good alternative. There's nothing wrong with that.
0:57:38 > 0:57:42But if you can get wild sea bass, it's obviously much better.
0:57:42 > 0:57:44All I'm going to do is I want the skin to be quite crispy
0:57:44 > 0:57:48so I've dried the skin off and that gets rid of all the moisture.
0:57:48 > 0:57:51I'm going to add a little bit of salt on the flesh side.
0:57:51 > 0:57:54- Is that just with a cloth, you dried it off with?- Yes.
0:57:54 > 0:57:58If you prep it, add it on a cloth and leave it in the fridge
0:57:58 > 0:58:02- for about half an hour, that'll just dry the skin off.- OK.
0:58:02 > 0:58:05Now, you want this fennel just sealing off in a pan, really.
0:58:05 > 0:58:08- Thinly sliced.- That's it, yes.
0:58:08 > 0:58:11All you do is wedge the fennel there and roast them off,
0:58:11 > 0:58:13put them through the oven, a little bit of seasoning.
0:58:13 > 0:58:15That's just the vegetable part of it.
0:58:18 > 0:58:20- OK.- Just to get a little bit of colour on there.
0:58:20 > 0:58:23The next thing we're going to do is the crab.
0:58:23 > 0:58:26Now, the size of crab like this will take about 14 minutes,
0:58:26 > 0:58:2812 to 14 minutes to cook.
0:58:30 > 0:58:33Best way to do it is to cook it in salty, salty water.
0:58:33 > 0:58:37Almost as salty as the sea. Then you don't lose any of the flavour.
0:58:37 > 0:58:40- Then let it cool down. - So, you wouldn't refresh it?
0:58:40 > 0:58:43- A lot of people... - Yeah, I don't refresh it.
0:58:43 > 0:58:46I just leave it in a cool place to cool down.
0:58:46 > 0:58:49As soon as you can handle it, physically, that's when you pick it.
0:58:49 > 0:58:52So you just take off the claws...
0:58:53 > 0:58:55..and remove all the legs as well.
0:58:55 > 0:59:00They just snap off. You can get meat out of all of this in here.
0:59:00 > 0:59:03But we haven't got that amount of time to do that.
0:59:03 > 0:59:05Would you go for the smaller brown crabs
0:59:05 > 0:59:07or would you go for the larger ones?
0:59:07 > 0:59:10I'd go for the smaller ones, personally.
0:59:10 > 0:59:14I think there's more flavour inside. Just take that there. Crack it open.
0:59:14 > 0:59:16- You loosen the top shell by going in the back?- Yep.
0:59:16 > 0:59:18Then just pull it open.
0:59:18 > 0:59:23Then it reveals inside there these dead man's fingers.
0:59:23 > 0:59:25Dead man's fingers, people say they're poisonous.
0:59:25 > 0:59:28They're not poisonous. They just don't taste very nice.
0:59:28 > 0:59:31Just pull them off. You'd pick all that out.
0:59:31 > 0:59:36But what I'm after is the brown crab. That's the flavour of my sauce.
0:59:36 > 0:59:39Inside the shell there, you've got a membrane which you don't want.
0:59:39 > 0:59:41Then towards the back of the shell, you've got lovely brown crab meat
0:59:41 > 0:59:43which is where all the flavour is.
0:59:46 > 0:59:49- Now brown crab's for the sauce for this one, isn't it?- That's right.
0:59:49 > 0:59:52We're just using a bit of brown crab for the sauce
0:59:52 > 0:59:55and it just gives it some extra flavour.
0:59:55 > 0:59:59- What you're doing there for me, James, is the mayonnaise...- Yep.
0:59:59 > 1:00:04..which is egg yolks, then you've got a little bit of generic
1:00:04 > 1:00:07sunflower oil and a touch of olive oil as well.
1:00:07 > 1:00:11- Obviously, in France it would be vegetable oil.- Yeah.
1:00:11 > 1:00:14But you can buy that rapeseed oil nowadays
1:00:14 > 1:00:17which is around in the UK but quite strong for this.
1:00:17 > 1:00:18A bit too strong for this dish.
1:00:18 > 1:00:21It's a good product but it's a bit strong for this.
1:00:21 > 1:00:24I want to remove the meat from the claw. Just pull that off.
1:00:26 > 1:00:31When you're cracking crab, you want to get it in one bang, really.
1:00:31 > 1:00:33The less breaking of the shell,
1:00:33 > 1:00:37the less chance you've got of getting shell in your actual crab meat.
1:00:37 > 1:00:39Now, I mentioned your place,
1:00:39 > 1:00:44- two Michelin star restaurant in Rock in Cornwall.- Yep.
1:00:44 > 1:00:47You were there last night and arrived here on the sleeper train.
1:00:47 > 1:00:51That's right. I had seats for five. I'm a big lad.
1:00:51 > 1:00:55I don't really fit on the sleeper train. It was an experience.
1:00:55 > 1:00:59But the menu itself, when people go there, basically,
1:00:59 > 1:01:03you don't have no choice, you pick the freshest produce on that day.
1:01:03 > 1:01:05What we've got is about an eight or nine course menu,
1:01:05 > 1:01:09whatever I decide to do on the day. Then we just...
1:01:09 > 1:01:11I've got a few very good suppliers who I rely on
1:01:11 > 1:01:13and they bring it in and we cook it.
1:01:13 > 1:01:17I think when you're by the sea, the big advantage is that, obviously,
1:01:17 > 1:01:21and that's why it makes sense to just do a fish restaurant.
1:01:21 > 1:01:24Of course, as well as a fish restaurant, a fish book.
1:01:24 > 1:01:28- That's right.- Which, funnily enough, this recipe might be from.
1:01:28 > 1:01:30Yes, there's one very similar to it.
1:01:30 > 1:01:31Yeah, that came out last week
1:01:31 > 1:01:34which has been a bit of a challenge for me to write.
1:01:34 > 1:01:37I'm not the sort of person that can sit at a desk.
1:01:37 > 1:01:39I don't think any chefs are, are they?
1:01:39 > 1:01:42I still find it a bit of a struggle but...
1:01:45 > 1:01:47The book is based, obviously, on fish
1:01:47 > 1:01:49and you've got 30 different varieties?
1:01:49 > 1:01:51Yeah, just over 30 different varieties in there,
1:01:51 > 1:01:55broken down into oily, to flat, to round, into shellfish.
1:01:55 > 1:01:57It's a nice book.
1:01:57 > 1:01:59The reason why I wanted to write a book was to show people that
1:01:59 > 1:02:03fish is actually easy to cook. It's actually a convenience food.
1:02:03 > 1:02:06- It cooks very quickly, as you can see here.- You're copying me.
1:02:06 > 1:02:09- I did a little masterclass on how to cook fish properly.- Did you?
1:02:09 > 1:02:11Yeah. And I'm glad I'm doing it right
1:02:11 > 1:02:12cos that's how I did it last week.
1:02:12 > 1:02:15- A little bit of oil, but you don't turn it over at all?- No, no.
1:02:15 > 1:02:17What I'm doing is being patient.
1:02:17 > 1:02:21There's so much heat in that pan, it does all the work for you, really.
1:02:21 > 1:02:23What I'm doing here is just a little garnish.
1:02:23 > 1:02:25We've got some orange segments.
1:02:28 > 1:02:31- You want a bit of lemon zest and lemon juice?- That's right.
1:02:31 > 1:02:35So we've got a nice citrussy note to the sauce.
1:02:35 > 1:02:37What's nice about this style of sauce is that it doesn't
1:02:37 > 1:02:40have to be what I'm doing here, you can use anything you want.
1:02:40 > 1:02:43You could use different stocks, fish stock.
1:02:43 > 1:02:46You might just use juice, like cucumber juice, and add to it.
1:02:46 > 1:02:49It's quite versatile. The most important thing about doing
1:02:49 > 1:02:52mayonnaise sauce is don't boil it, obviously, cos of the eggs in there.
1:02:52 > 1:02:57- The eggs will scramble.- A little bit of lemon juice in there.
1:02:57 > 1:03:01- There you go. Blitz that up for a second.- OK.
1:03:01 > 1:03:04Talking about fish, do you think a lot of people are put off
1:03:04 > 1:03:08by the presentation... Sorry, the preparation, rather than...?
1:03:08 > 1:03:12I think any good fishmonger really should do a lot of the work for you.
1:03:12 > 1:03:17But the fun is with fish cookery is the preparation, having a go at it.
1:03:17 > 1:03:23It's quite a fun thing to do as well. Right. So, the fish is getting there.
1:03:23 > 1:03:26Use a fork to turn it over. What we're after is a nice, crispy skin.
1:03:26 > 1:03:28Be patient. I'll give it another...
1:03:28 > 1:03:30We'll turn it over now.
1:03:30 > 1:03:33There's enough heat in that plan just to finish it off.
1:03:33 > 1:03:35Now, crab mayonnaise. So, we've got mayonnaise.
1:03:35 > 1:03:38- Half of that I need for my sauce. - Half in here?
1:03:38 > 1:03:40Yeah, half in there and half in the sauce, please.
1:03:40 > 1:03:42So I've got some crab stock which has been made
1:03:42 > 1:03:44from all the bones of the crab,
1:03:44 > 1:03:47a few vegetables, simmered for about an hour.
1:03:47 > 1:03:51To that, we add a touch of cream, just to stabilise it.
1:03:51 > 1:03:55Then the rest of the mayonnaise goes into the sauce.
1:03:55 > 1:03:57I take it cos it's got the egg yolks,
1:03:57 > 1:03:58it'll thicken it up a little bit?
1:03:58 > 1:04:01Yeah, as it heats up, it slightly thickens it.
1:04:01 > 1:04:04But what this does as well, apart from the cream, there's only a little
1:04:04 > 1:04:06bit of fat, but there's no butter.
1:04:06 > 1:04:10So it's quite a light sauce, which is obviously not what you like to hear.
1:04:10 > 1:04:12- Got a nervous twitch.- I saw it.
1:04:18 > 1:04:22- So you want some black pepper then? - A bit of tarragon in there as well.
1:04:22 > 1:04:24A little bit of black pepper in there.
1:04:24 > 1:04:26Now, you haven't put black pepper on this fish?
1:04:26 > 1:04:31No, I think pepper is a spice and I don't think...
1:04:31 > 1:04:35for this dish, it works with pepper. So we don't add it.
1:04:35 > 1:04:39I'll leave that there for you, if you change your mind at any point.
1:04:39 > 1:04:41I'm up for improvisation.
1:04:41 > 1:04:44If you want to add it, it's fine.
1:04:44 > 1:04:47- I'll get the fennel out.- Lovely.
1:04:47 > 1:04:50The last minute, as it just comes to the heat,
1:04:50 > 1:04:52as soon as you see steam coming off it, it's hot enough,
1:04:52 > 1:04:54we add a bit of this brown crab to it.
1:04:59 > 1:05:01Right. So...
1:05:01 > 1:05:04- whisk it a bit more. - Happy with that like that?
1:05:04 > 1:05:05That's beautiful, yep.
1:05:07 > 1:05:10- Three pieces?- Yes, perfect.
1:05:10 > 1:05:13Just whisk the brown crab meat into there as well.
1:05:13 > 1:05:17Give it a little bit of a taste, see if the seasoning's nice.
1:05:19 > 1:05:22A bit of... A touch of lemon juice, I think, we need in there.
1:05:22 > 1:05:26It's about balancing, making sure we've got enough seasoning as well.
1:05:26 > 1:05:30- A bit of butter, if you like. - Only joking! Black pepper?
1:05:30 > 1:05:35- Touch of pepper in this one, yeah. And a little bit of salt. OK?- Yes.
1:05:35 > 1:05:39Now, the fish, as you see, I haven't even touched it.
1:05:39 > 1:05:43It's perfectly cooked. Just mix the crab meat together.
1:05:43 > 1:05:46- Have you seasoned it, chef?- Yes, just wants a little bit of lemon juice.
1:05:46 > 1:05:53- Ready when you are.- What we do is we'll add the sauce to the plate.
1:05:53 > 1:05:56We've got a lovely mayonnaise-based sauce
1:05:56 > 1:06:00with all that rich crabbiness coming through from the brown crab meat.
1:06:00 > 1:06:02So, the secret is don't boil it. That's the key to that.
1:06:02 > 1:06:04Yes, this is just very warm.
1:06:04 > 1:06:07Fish is not a fan of really hot things anyway.
1:06:07 > 1:06:09- It just overcooks.- Yep.
1:06:09 > 1:06:13Mmm. Lovely. And then we've got some of this lovely crab mayonnaise.
1:06:16 > 1:06:19- Onto the plate as well.- A few bits of orange.- Thank you, James.
1:06:19 > 1:06:22And then finish off, just check our fish.
1:06:22 > 1:06:25Yes, that's ready. Off the heat.
1:06:25 > 1:06:27Beautiful piece of sea bass.
1:06:28 > 1:06:32And then we just finish it off with a little bit of oil.
1:06:32 > 1:06:33So, tell us the name of that dish?
1:06:33 > 1:06:36So we've got roast sea bass, crab mayonnaise
1:06:36 > 1:06:38and then roasted fennel and orange sauce.
1:06:38 > 1:06:40How good does that look?
1:06:45 > 1:06:47Available now in your book called...?
1:06:47 > 1:06:48Nathan Outlaw's British Seafood.
1:06:48 > 1:06:52That's the only plug you're going to get. Right. Over here.
1:06:52 > 1:06:55Have a seat. Dive into that one.
1:06:55 > 1:06:57I have to say, it looks spectacular.
1:06:57 > 1:07:00- You have some as well.- Please start. - Look at this.
1:07:00 > 1:07:03- So simple.- Yep. Quick as well.
1:07:03 > 1:07:07The great thing when you go to your restaurant are the simple flavours
1:07:07 > 1:07:11but you're relying on that absolutely fresh produce.
1:07:11 > 1:07:13There's no hiding behind it. It's got to be fresh.
1:07:13 > 1:07:16- That's a beautiful piece of fish. It really is.- Happy with that?
1:07:16 > 1:07:19And that crab underneath it. Can I have this?
1:07:19 > 1:07:22You can have it instead of cream! You'll be lucky.
1:07:26 > 1:07:29Great stuff, Nathan. And Raza loved it too.
1:07:29 > 1:07:32Gennaro Contaldo was at the top of the Omelette Challenge leaderboard
1:07:32 > 1:07:35when he and Kevin Dundon went head-to-head at the hobs.
1:07:35 > 1:07:38So, what happened? Take a look at this.
1:07:38 > 1:07:40Right. All the chefs that come on to the show battle it out
1:07:40 > 1:07:44against the clock and each other to test how fast they can make a three-egg omelette.
1:07:44 > 1:07:46Kevin, it's been a while since you were here.
1:07:46 > 1:07:51But mid-table on the board is pretty respectable time. 34 seconds.
1:07:51 > 1:07:55- Pretty respectable. But you're doing that for a reason.- The King.
1:07:55 > 1:07:57He may not be able to fillet a fish
1:07:57 > 1:08:01- but the boy can cook an omelette very, very quickly.- Thank you!
1:08:01 > 1:08:0416.36 seconds! Was it a one-off?
1:08:04 > 1:08:07I don't know. Perhaps it was a one-off.
1:08:07 > 1:08:11I can always try very hard to do it again. Let's have a look.
1:08:11 > 1:08:14You were there 32 weeks the last time, so pretty good.
1:08:14 > 1:08:17You can choose what you like from the ingredients in front of you
1:08:17 > 1:08:20to make an omelette, not scrambled eggs. You can use butter, milk,
1:08:20 > 1:08:23cream, whatever you want. Let's put the clocks on our screens, please.
1:08:23 > 1:08:25Remember, this is just for you at home.
1:08:25 > 1:08:27These guys can't see them. Are you ready?
1:08:27 > 1:08:30Blink and you will miss this...on this side.
1:08:30 > 1:08:33Are you ready? An omelette cooked as fast as you can.
1:08:33 > 1:08:34Three. Two. One. Go.
1:08:37 > 1:08:39Wow.
1:08:42 > 1:08:43This is the secret though.
1:08:43 > 1:08:46They both got it in the pan at the same time but now watch.
1:08:48 > 1:08:51This is how quick they can get it on a plate.
1:08:51 > 1:08:54Mine, it won't come out.
1:08:54 > 1:08:56Come on!
1:08:56 > 1:08:58Come on!
1:09:00 > 1:09:04I mean, it's just...
1:09:05 > 1:09:08It amazes me. Look.
1:09:14 > 1:09:16Right. I've got to taste these as well.
1:09:17 > 1:09:19I'll taste yours.
1:09:22 > 1:09:24It's an omelette, I'll give you that.
1:09:24 > 1:09:26This one...
1:09:27 > 1:09:29Eurgh!
1:09:29 > 1:09:33This is what I've got to do, this. It's no wonder I'm ill.
1:09:39 > 1:09:44- Kevin.- Yes?- Do you think you beat your time of 34 seconds?
1:09:44 > 1:09:47Um...I'm hoping
1:09:47 > 1:09:50to be around 28 seconds.
1:09:50 > 1:09:52- You think you did it in 28 seconds? - I don't know. I'm hoping.
1:09:52 > 1:09:56- You actually did it in 25.28 seconds.- That's good.
1:09:56 > 1:09:59But it's not an omelette so you're not going on our board.
1:09:59 > 1:10:03That was an omelette! It was folded. You're joking me?! You're joking me.
1:10:03 > 1:10:06- Look. Camera, get in there. - He can't see properly.- Gennaro...
1:10:06 > 1:10:09I can't see properly cos of a reason. There you go, Gennaro.
1:10:09 > 1:10:13I don't think I beat my record cos everything's stuck.
1:10:13 > 1:10:16You didn't beat your time. Besides, that's not a three-egg omelette.
1:10:16 > 1:10:20- It's a one-egg omelette.- OK. - Cos half of it is still on there.
1:10:24 > 1:10:28The secret is don't leave half the omelette in the pan next time, boys.
1:10:28 > 1:10:31If you're going to cook Italian food you'd better be confident
1:10:31 > 1:10:34if you're going to serve it to someone who's dedicated their life
1:10:34 > 1:10:38to Italian cookery. Here Galton Blackiston gives it his best shot.
1:10:38 > 1:10:41- What about this dish? What is it called?- It's starting to worry me.
1:10:41 > 1:10:45It's risotto cake. So it's really leftovers from the good risotto
1:10:45 > 1:10:47you had the night before. What do you do with it?
1:10:47 > 1:10:49- Make it into risotto cake.- OK.
1:10:49 > 1:10:52- So that's what we're doing.- But the main flavour is what?- Brown shrimps.
1:10:52 > 1:10:55These are from King's Lynn. We get lovely brown shrimps
1:10:55 > 1:10:59- but you can use Morecambe Bay brown shrimps.- You can.- All over.
1:10:59 > 1:11:04Peas, Parmesan, chives, butter,
1:11:04 > 1:11:06garlic, shallot and risotto rice.
1:11:06 > 1:11:10- You want me to chop...- I would like you to chop a shallot, James.
1:11:10 > 1:11:14There you go. These shrimps, the French call them crevettes grises.
1:11:14 > 1:11:18- What do the Italians call them? They've got to have a fancy name. - Gambarini.- Gambarini.
1:11:18 > 1:11:20This is a danger, this one.
1:11:22 > 1:11:26- You call these cakes, but what do the Italians call them?- Arancini.
1:11:26 > 1:11:29- Arancini.- Oh, no!- Sounds better than cakes, doesn't it?
1:11:29 > 1:11:33All right. So we're starting off our lovely risotto. Butter in a pan.
1:11:33 > 1:11:34Yes, butter in a pan.
1:11:34 > 1:11:38I'm just going to sweat the shallot and garlic off first.
1:11:38 > 1:11:40We're also going to have a pan of chicken stock on the go.
1:11:40 > 1:11:45- A decent chicken stock I think is important, don't you, Theo?- Yes.
1:11:45 > 1:11:48- At the centre of any risotto. - Absolutely.- Chicken stock?
1:11:48 > 1:11:50So you don't cook it in fish stock?
1:11:50 > 1:11:53You could use fish stock but I actually thought chicken stock
1:11:53 > 1:11:57is more available to the home cook perhaps.
1:11:57 > 1:11:59So just sweat this off quickly.
1:11:59 > 1:12:04- Then we're going to add some risotto rice.- Any particular rice?
1:12:04 > 1:12:07Well, arborio is fine, I think.
1:12:07 > 1:12:11Whatever you can get hold of, I would say.
1:12:11 > 1:12:13OK. So, you just coat that well.
1:12:13 > 1:12:17- Then you start adding a good glug of white wine.- Yep.
1:12:17 > 1:12:20So add that, James.
1:12:20 > 1:12:23Now, where in Norfolk are you, when you look at the map?
1:12:23 > 1:12:26We're right on the north Norfolk coast.
1:12:26 > 1:12:29- It's next to a little village called Blakeney.- Is that near Wisbech?
1:12:29 > 1:12:31Oh, no, no, James.
1:12:31 > 1:12:34- No. Oh, dear!- I don't know.
1:12:34 > 1:12:38People living in Wisbech watching this might be a bit upset.
1:12:38 > 1:12:40No, no. I don't decry Wisbech
1:12:40 > 1:12:43but we're right on the North Norfolk coast near Wells,
1:12:43 > 1:12:46near Holkham, sandy beach area.
1:12:46 > 1:12:48All right, sandy beach.
1:12:48 > 1:12:51Now, that's the basics of your risotto starting off.
1:12:51 > 1:12:55Then you start adding ladlefuls of warm stock or hot stock
1:12:55 > 1:12:58until it absorbs and you make risotto. This is the next stage.
1:12:58 > 1:13:02Right. You keep adding that. Takes about 14 minutes?
1:13:02 > 1:13:06You keep stirring it and I think it takes probably
1:13:06 > 1:13:08a good half-an-hour to get a good risotto going.
1:13:08 > 1:13:12Once you've got to this stage, you keep adding stock.
1:13:12 > 1:13:15Risotto is your dish, isn't it?
1:13:15 > 1:13:18- Absolutely crazy about risotto. - Really?- Crazy about them.
1:13:18 > 1:13:23This puts even more pressure on me. Brilliant. Oh, dear.
1:13:23 > 1:13:25So, add a bit more stock.
1:13:25 > 1:13:29- I'll get your egg ready. - Then just before you're serving it,
1:13:29 > 1:13:33I add the brown shrimps, some freshly grated Parmesan...
1:13:33 > 1:13:36- You want me to grate the Parmesan? - Yes, please, James.- Peas there.
1:13:36 > 1:13:38Be generous with the shrimps.
1:13:38 > 1:13:41- There you go.- OK. Peas.
1:13:41 > 1:13:45If you can get fresh garden peas then do so.
1:13:45 > 1:13:47Frozen will work almost as well.
1:13:47 > 1:13:49Actually, just as well.
1:13:49 > 1:13:53- So, we've got some Parmesan cheese. - Add the Parmesan at the last minute.
1:13:53 > 1:13:56Now, there is a thing about the Italians I've heard that
1:13:56 > 1:13:58particularly fish, pasta and risotto
1:13:58 > 1:14:00don't go well together, is that right?
1:14:00 > 1:14:04- Here we go.- Never put the two together. No pressure.
1:14:04 > 1:14:07- I think the rule is, if there's cream in it...- Is there a rule?!
1:14:07 > 1:14:10..you can add cheese. But generally, fish and cheese
1:14:10 > 1:14:13- doesn't really work together.- Right.
1:14:13 > 1:14:15Another thing we're doing.
1:14:15 > 1:14:18- Apart from that, this is going to be quite tasty.- Exactly.- Right.
1:14:18 > 1:14:22- Once you've got it like that, you'd use it and serve it.- Exactly.
1:14:22 > 1:14:25Inevitably with risotto, there's quite often some left over.
1:14:25 > 1:14:28That's the one that we've got in the fridge over here.
1:14:28 > 1:14:31This is just literally left overnight, is that right?
1:14:31 > 1:14:36- Left overnight, yes. It thickens up, obviously.- We've got that there.
1:14:36 > 1:14:38With the risotto, once it's thickened up
1:14:38 > 1:14:41overnight in the fridge, you can make them into these patties.
1:14:41 > 1:14:45- We've got egg, breadcrumbs. - Doesn't it go really stodgy?
1:14:45 > 1:14:50It does. But you wait till you taste it. It will sort of melt.
1:14:50 > 1:14:52- You defend it, Galton. - I am defending it.
1:14:52 > 1:14:57I'm on a real sticky wicket here, I can tell. But, hey...
1:14:57 > 1:15:00- The proof of this is when you taste it.- There you go.
1:15:00 > 1:15:02So we're going to just egg wash it...
1:15:03 > 1:15:05..like that and into breadcrumbs.
1:15:05 > 1:15:08And I've got a pan of hot oil, olive oil.
1:15:08 > 1:15:10Doesn't need to be olive oil.
1:15:10 > 1:15:12- You literally pan-fry them? - You pan-fry them.
1:15:12 > 1:15:13Now, can you make a salad?
1:15:13 > 1:15:15I can do a little salad as well.
1:15:15 > 1:15:17So, if people can't get to your restaurant,
1:15:17 > 1:15:21- you're out and about this summer? - I am out and about everywhere.
1:15:21 > 1:15:24You're out and about everywhere. All these food festivals.
1:15:24 > 1:15:29- I'm promoting a book. Otherwise I wouldn't get out.- Thanks(!) Right.
1:15:29 > 1:15:33- What food festivals are you going to?- I'm doing Hampton Court.
1:15:33 > 1:15:34I'm doing the Good Food Show.
1:15:34 > 1:15:36Hampton Court is in a couple of weeks' time.
1:15:36 > 1:15:40- So people can see you there? - Yes.- There you go.
1:15:40 > 1:15:42And a new programme you've been doing?
1:15:42 > 1:15:46New programme which starts tomorrow. On Monday, sorry.
1:15:46 > 1:15:50It's been going on but my week is on Monday and it's called
1:15:50 > 1:15:52Put Your Money Where Your Mouth Is
1:15:52 > 1:15:54and it's the hardest thing I've done.
1:15:54 > 1:15:57You're given these tasks to do.
1:15:57 > 1:16:00You don't know what you're doing until the day.
1:16:00 > 1:16:04Obviously, you don't want your reputation to go up.
1:16:04 > 1:16:07- You actually take over a restaurant, do you?- You do, yes. Crikey.
1:16:07 > 1:16:11- You literally don't know the challenge until that day.- Right.
1:16:11 > 1:16:14You're given money to spend on ingredients.
1:16:14 > 1:16:17You need to spend it wisely. And the winner is the one
1:16:17 > 1:16:20who makes the most profit at the end of the day.
1:16:20 > 1:16:24So you can imagine, it's quite stress-city on this one.
1:16:24 > 1:16:28Now, you want to make sure... Don't cook them on too high a heat.
1:16:28 > 1:16:30You want to make sure they're nicely coloured
1:16:30 > 1:16:34and that most importantly, the heat's penetrated all the way through.
1:16:34 > 1:16:37It's cooked all the way through. It's a good dinner-party dish, this.
1:16:37 > 1:16:40You can make them in advance and pop them back in the fridge.
1:16:40 > 1:16:43That's the beauty of it. I think you can do these well in advance,
1:16:43 > 1:16:46have them so it's a last-minute thing, just fry them off
1:16:46 > 1:16:49and they actually do taste really good, Sophie.
1:16:49 > 1:16:51I'll give it a go.
1:16:52 > 1:16:55- We're not far away. - So, in this salad, what have we got?
1:16:55 > 1:16:57In the salad, just simple things.
1:16:57 > 1:17:02Like yourself, I'm a big fan of radish. Shallot or onions. Tomatoes.
1:17:02 > 1:17:04I always think with radishes though,
1:17:04 > 1:17:07you've got to grow your own radishes
1:17:07 > 1:17:11cos they are just full of water, full of pepper.
1:17:12 > 1:17:15Now, I'm going to make a quick dressing to go with this.
1:17:15 > 1:17:17Some Dijon mustard. Some red wine vinegar.
1:17:19 > 1:17:22Splash of. Seasoning.
1:17:23 > 1:17:26- There you go. So you're just colouring those cakes, really.- Yep.
1:17:26 > 1:17:30- Colouring them and making sure they're hot all the way through.- OK.
1:17:30 > 1:17:33- Spring onions.- Yep.
1:17:33 > 1:17:35Just a light dressing.
1:17:36 > 1:17:40- There you go.- You can add that at the last minute.- What have we got?
1:17:40 > 1:17:43- A bit of lemon juice going in there as well?- Yes, please.
1:17:43 > 1:17:47Into the dressing. And we're just about there, James, I think.
1:17:47 > 1:17:49There you go. In we go with the chives.
1:17:52 > 1:17:57- A bit of lemon juice. - These are good.- Dressing goes in.
1:17:57 > 1:18:00- What have you got in the dressing? A touch of mustard?- Dijon mustard.
1:18:00 > 1:18:03- Like a little French dressing? - Red wine vinegar, olive oil,
1:18:03 > 1:18:06lemon juice, basic seasoning, that's it.
1:18:06 > 1:18:08Seasoning.
1:18:08 > 1:18:11And there we are. I'm actually quite pleased with these.
1:18:11 > 1:18:13- Look at those!- They're actually quite good.
1:18:13 > 1:18:16- Much to my worry!- So, "Neh!" to you!
1:18:18 > 1:18:21There you go. There's your salad.
1:18:21 > 1:18:24I'm just going to serve it with a very simple salad.
1:18:24 > 1:18:27It's simplicity on a plate but it actually tastes really good.
1:18:27 > 1:18:31They're my crispy, brown shrimp risotto cakes
1:18:31 > 1:18:33with a radish salad and tomato.
1:18:33 > 1:18:35Easy as that.
1:18:41 > 1:18:42They look wonderful.
1:18:42 > 1:18:45I tell you what, they look a bit like those crab cakes that you make.
1:18:45 > 1:18:48- A little bit of potato. Come and have a seat. There you go.- Oh, gosh.
1:18:48 > 1:18:51This is where you get to dive in. Tell us what you think of this one.
1:18:51 > 1:18:53OK. Wonderful.
1:18:53 > 1:18:57- Nice and soft. That's the key to this.- They are soft.
1:18:57 > 1:19:00As you say, it's a way of using leftover risotto.
1:19:00 > 1:19:03But in Italy, you would deep fry these, is that right?
1:19:03 > 1:19:07Yes, cooked in a pan of oil. They look really good.
1:19:07 > 1:19:10- Gorgeous.- Ah, thank you.- A nice way of using up that risotto.
1:19:10 > 1:19:14- Shrimpy, cheesy peas.- Exactly! But you're a big fan of risottos.
1:19:14 > 1:19:17Good way of using it up. So easy to do.
1:19:17 > 1:19:20Never thought of doing that at all. Brilliant. Really good.
1:19:20 > 1:19:21Come on.
1:19:21 > 1:19:25I love the crispiness of them and the cheese goes really well.
1:19:25 > 1:19:27- They're not stodgy.- Really?
1:19:27 > 1:19:29Converted on this table, you see?
1:19:32 > 1:19:35Despite the ribbing we gave him, they were delicious.
1:19:35 > 1:19:38Perfect to serve as a starter for your Sunday lunch.
1:19:38 > 1:19:41Musical singer and actress Jodie Prenger didn't have to sing
1:19:41 > 1:19:44for her supper when she faced her Food Heaven or Food Hell,
1:19:44 > 1:19:48which is lucky. I think she was too nervous to see the result.
1:19:48 > 1:19:50Would it be chocolate, your food heaven,
1:19:50 > 1:19:53with a chocolate roulade, white and dark chocolate?
1:19:53 > 1:19:57- Actually, white chocolate's not technically chocolate. It's made of cocoa butter.- Is it not?- No.
1:19:57 > 1:20:00- Why do they call it chocolate then? - I don't know. It contains no cocoa solids.
1:20:00 > 1:20:03- It contains cocoa butter, milk. - Liars.
1:20:03 > 1:20:05We've got milk and dark chocolate.
1:20:05 > 1:20:08- Alternatively, it could be the pile of carrots over there.- Come on!
1:20:08 > 1:20:12Lyonnaise carrots. Vichy carrots. Goat's cheese. What do you think these lot have decided?
1:20:12 > 1:20:15Do you know what, they've gone for heaven, haven't they?
1:20:15 > 1:20:18- It's a no-brainer, really.- That you agree with me. That lump of goat.
1:20:18 > 1:20:206-1, the score.
1:20:20 > 1:20:23First off, we're going to make a chocolate ganache.
1:20:23 > 1:20:26- To do that, this is how you make chocolates...- Can I have a bit?
1:20:26 > 1:20:28- ..like chocolate truffles. - Only joking.- You can have a bit.
1:20:28 > 1:20:31You've got dark chocolate and cream
1:20:31 > 1:20:33and this is how you make dark chocolates.
1:20:33 > 1:20:36To get chocolate truffles, you make it exactly the same way as I'm doing now.
1:20:36 > 1:20:38We used to do that at school, home economics.
1:20:38 > 1:20:41Then I'm going to melt some white chocolate as well.
1:20:41 > 1:20:44Next, Mr Tanner's got our sugar and four eggs.
1:20:44 > 1:20:49We're going to pop that in a machine and make our genoise sponge.
1:20:49 > 1:20:52I'm going to prepare my tin over here for our genoise sponge.
1:20:52 > 1:20:55- So, you've got the chocolate there. - Do you want me to do anything?
1:20:55 > 1:20:58- You can whisk that, actually.- Sure. Of course I will.- Whisk that.- OK.
1:20:58 > 1:21:00- Thank you kindly.- The idea is, you just melt that.
1:21:00 > 1:21:02It's just double cream and chocolate.
1:21:02 > 1:21:04We cool that down and use a melon scoop
1:21:04 > 1:21:06and it makes chocolate truffles.
1:21:06 > 1:21:09You just scoop it out and that's how you make it.
1:21:09 > 1:21:11But we're going to make a Swiss roll
1:21:11 > 1:21:13which is said to not originate from Switzerland.
1:21:13 > 1:21:16It's supposed to originate from Austria, for some reason.
1:21:16 > 1:21:19We've got a little bit of butter on here. Softened butter.
1:21:19 > 1:21:20Right in the corners.
1:21:20 > 1:21:22Then grabbing your piece of paper.
1:21:24 > 1:21:26You need a bit of greaseproof for this.
1:21:26 > 1:21:29You want to cut a piece of greaseproof
1:21:29 > 1:21:32approximately an inch all the way around.
1:21:32 > 1:21:34So about an inch larger.
1:21:34 > 1:21:36It can be roughly.
1:21:36 > 1:21:42Now, the way you do this is get your paper like that
1:21:42 > 1:21:45and you cut one corner, two corners,
1:21:45 > 1:21:48three corners, four corners.
1:21:48 > 1:21:51And then when you place the paper in,
1:21:51 > 1:21:55the corners fold over perfectly into the edges.
1:21:55 > 1:21:57You're good at what you do.
1:21:57 > 1:22:00As long as it looks like I know what I'm doing, that's the main thing.
1:22:00 > 1:22:05Right. Once we get to that stage, we give it a quick mix. There you go.
1:22:05 > 1:22:09This is fuel for you because you're about to do a matinee show.
1:22:09 > 1:22:13- I'm whisking off.- Two shows today!
1:22:13 > 1:22:15- Gosh. Almost as good as your egg one.- You've got to wait.
1:22:15 > 1:22:18All of the blokes are just starting to wake up here.
1:22:18 > 1:22:22So, two shows today in Aylesbury. It's lovely.
1:22:22 > 1:22:23It's a nice place, Aylesbury.
1:22:23 > 1:22:27The theatre's like the biggest game of Jenga you've ever seen.
1:22:27 > 1:22:31Do you enjoy doing the smaller theatres, the West End?
1:22:31 > 1:22:34- It must be the same sort of buzz, really.- Yes, it's the same buzz.
1:22:34 > 1:22:38The audiences always make... You are always as good as your audience.
1:22:38 > 1:22:42- That's my excuse, anyway. - Well, we haven't got one so...
1:22:42 > 1:22:45Right. We've got chocolate here. There you go. It's melted nicely.
1:22:45 > 1:22:49We've got our white chocolate there and I'm waiting for...
1:22:50 > 1:22:53..our cream. Then we're going to make this chocolate mousse.
1:22:53 > 1:22:57To do that, whipped cream, chocolate.
1:22:57 > 1:22:59You can add this in stages first.
1:22:59 > 1:23:02What you do is you literally get that in.
1:23:02 > 1:23:05- If you put the whole lot in, it will split the cream.- OK.
1:23:05 > 1:23:07So, in stages.
1:23:08 > 1:23:11Don't use a whisk. Use a spatula.
1:23:11 > 1:23:15And once you get to that stage, that is then ready.
1:23:15 > 1:23:17Don't over-whip it, otherwise it will split again.
1:23:17 > 1:23:20- Just smells lovely, doesn't it? - That's that one.
1:23:20 > 1:23:22You've got the white chocolate, dark chocolate,
1:23:22 > 1:23:25our sponge which we've got here.
1:23:25 > 1:23:26I'll take this out.
1:23:26 > 1:23:30It's great to see men at work, isn't it, girls? Isn't it lovely?
1:23:30 > 1:23:33And we love to work for you.
1:23:33 > 1:23:35We've left you the washing up, though so...
1:23:35 > 1:23:40- We've got our flour. When you're making...- More chocolate!
1:23:40 > 1:23:42When you're making Swiss roll, it's half the amount of flour
1:23:42 > 1:23:45than it is to a conventional sponge cake.
1:23:45 > 1:23:47Use a spatula. Fold it in by hand...
1:23:48 > 1:23:50..like that.
1:23:50 > 1:23:52- Is that good?- Very good.
1:23:52 > 1:23:55How big a piece of chocolate have you just put in your mouth?
1:23:55 > 1:23:56Quite big so carry on talking.
1:23:56 > 1:23:59- Right. We mix that together. Mix it as quick as possible.- Why?
1:23:59 > 1:24:03Because you want to get it in the oven as quick as poss.
1:24:03 > 1:24:06There you have your genoise.
1:24:06 > 1:24:09You can put a little melted butter in there. The butter does one thing
1:24:09 > 1:24:12and one thing only. It makes the sponge last a little bit longer.
1:24:12 > 1:24:15- You like your butter, don't you? - Just a little bit.
1:24:15 > 1:24:19- That would be my Food Heaven. - Would it? Just butter?- Yeah.
1:24:19 > 1:24:22Then we pop that in the oven. 375 degrees.
1:24:24 > 1:24:28Eight minutes. About 160 degrees centigrade,
1:24:28 > 1:24:30about gas five. There we go.
1:24:30 > 1:24:31We can build this up now.
1:24:31 > 1:24:33I need a clean tea towel.
1:24:35 > 1:24:37Grab a clean tea towel over here.
1:24:37 > 1:24:39Take that off to one side.
1:24:39 > 1:24:41Lovely. And then...
1:24:41 > 1:24:43This is the hard bit, isn't it?
1:24:43 > 1:24:47No, it's not like a conventional sponge, you see?
1:24:47 > 1:24:50The idea being, when you make it with less flour,
1:24:50 > 1:24:52it should be quite pliable.
1:24:52 > 1:24:55Take that off.
1:24:55 > 1:24:58Take our paper off.
1:24:58 > 1:25:00You can see now, look. The sponge is quite soft.
1:25:00 > 1:25:03Cos we made it with less flour, it should bend.
1:25:03 > 1:25:07And if we make it this way, we should be able to make it
1:25:07 > 1:25:09without it cracking.
1:25:09 > 1:25:11If you make it with a conventional sponge,
1:25:11 > 1:25:14- it'll crack when you roll it up Right. We've got that.- Yup.
1:25:14 > 1:25:16We've got our white chocolate.
1:25:16 > 1:25:18We've got our dark chocolate which has cooled down.
1:25:18 > 1:25:22And we can take our dark chocolate now.
1:25:22 > 1:25:25Come on. Everyone is so happy we've chosen this. It's just great.
1:25:25 > 1:25:26A little bit of that.
1:25:26 > 1:25:30Then I'm going to use a palette knife
1:25:30 > 1:25:31and spread that over the top.
1:25:31 > 1:25:35You leave an inch at the edge.
1:25:35 > 1:25:37You can go right to the edge of this one
1:25:37 > 1:25:41but we leave an inch to the edge of the front there.
1:25:42 > 1:25:45- White chocolate. Have you got the strawberries ready, boys?- Yes.
1:25:45 > 1:25:48White chocolate. Over there.
1:25:50 > 1:25:54Isn't it only 20 calories a slice, this?
1:25:54 > 1:25:58This has probably got a couple of zeros after that, I think.
1:25:58 > 1:26:01A bit of that over the top. Then you grab some strawberries.
1:26:01 > 1:26:02However, strawberries are a fruit
1:26:02 > 1:26:05so technically they're part of your five-a-day so you're all right.
1:26:05 > 1:26:09If you only eat half, you can eat twice as much.
1:26:09 > 1:26:11- Is that right?- Think about it.
1:26:11 > 1:26:15The reason why we leave that as it is is because when we fold it over,
1:26:15 > 1:26:19you'll be able to tuck it inside there.
1:26:19 > 1:26:22So when we fold it over...
1:26:22 > 1:26:25This is why it's easier to do. There you go.
1:26:25 > 1:26:29- What are you looking at? - Just watching you're not letting any of the chocolate out!
1:26:29 > 1:26:32And we lift that out.
1:26:32 > 1:26:35Then we can dust this with cocoa powder.
1:26:35 > 1:26:38- THEY LAUGH - Quite a lot!
1:26:38 > 1:26:40A bit of that. Icing sugar...
1:26:40 > 1:26:43- over the top. Have you got my chocolate shavings?- I have.
1:26:43 > 1:26:45The boys have got my chocolate shavings.
1:26:45 > 1:26:47We'll put them on the plate here.
1:26:49 > 1:26:52I'll glam this up for you. A little bit of that.
1:26:54 > 1:26:56We'll then take our strawberries. It's all silent.
1:26:56 > 1:26:59Even my producer's not saying anything in my ear,
1:26:59 > 1:27:02- which is panicking me.- This is what chocolate does to people.
1:27:02 > 1:27:04I've got a feeling Football Focus is on in a minute.
1:27:04 > 1:27:07- He's going to start shouting at me, you see.- It's great though.
1:27:07 > 1:27:09Then we've got our...
1:27:09 > 1:27:11Great. Yeah!
1:27:14 > 1:27:18- People are licking their lips at home, aren't they?- Yeah.
1:27:18 > 1:27:21- Fab.- Now, we've done it on a tea towel because our director
1:27:21 > 1:27:25will take the tea towel home and lick it on her way home.
1:27:25 > 1:27:28- I brought some tinfoil. - I know what she's like.
1:27:28 > 1:27:30Over the top.
1:27:31 > 1:27:33Check that out!
1:27:33 > 1:27:36- Yay!- Very nice.- Fabulous.
1:27:38 > 1:27:41- Have you got a bigger spoon? - Do you want that?- Yes.
1:27:43 > 1:27:45Girls, come on over.
1:27:45 > 1:27:48Right. I'll put you a little portion on a plate.
1:27:50 > 1:27:56- Have you got a spoon, girls?- Dig in. Tell me what you think.- Fab.- Dig in.
1:27:56 > 1:27:58A bit of that over there.
1:27:58 > 1:28:00- There you go.- Thank you.
1:28:00 > 1:28:02What do you reckon?
1:28:02 > 1:28:05- Amazing.- Happy with that?
1:28:05 > 1:28:07Oh! That is very good.
1:28:11 > 1:28:13And it would have been even more chocolatey
1:28:13 > 1:28:17if Jodie hadn't eaten most of the chocolate. I think she liked it.
1:28:17 > 1:28:18That's it for today's best bites.
1:28:18 > 1:28:21You can find all the recipes you've seen from today's show
1:28:21 > 1:28:23and plenty more besides on our website.
1:28:23 > 1:28:26Just click onto bbc.co.uk/recipes
1:28:26 > 1:28:28Enjoy the rest of your day and have a great week. Bye for now.
1:28:28 > 1:28:30Subtitles by Red Bee Media Ltd