Episode 82

0:00:02 > 0:00:06Good morning. Get your taste buds ready for an array of fantastic food on today's Best Bites.

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

0:00:28 > 0:00:31We've got the cream of the crop from the Saturday Kitchen larder for you.

0:00:31 > 0:00:34As well as some of the best chefs in the land,

0:00:34 > 0:00:37we've got some hungry celebrity guests including Ruby Wax and Blake Harrison.

0:00:37 > 0:00:40We call in the Italian stallion, Gennaro Contalso,

0:00:40 > 0:00:43and he cooks us a seafood pasta dish like no other.

0:00:43 > 0:00:45He serves mussels and clams with rocket,

0:00:45 > 0:00:49tomatoes and pasta to create the ultimate lunchtime treat.

0:00:49 > 0:00:50Hairy biker, Si King,

0:00:50 > 0:00:53treats us to a Moroccan-inspired version of meatballs.

0:00:53 > 0:00:56He cooks his home-made meatballs in tomato

0:00:56 > 0:00:59and onion sauce with peas and baked eggs.

0:00:59 > 0:01:02And one of the finest Indian chefs working in the UK today,

0:01:02 > 0:01:06Cyrus Todiwala, shares with us a recipe for a spiced cannon of salt marsh lamb.

0:01:06 > 0:01:10He serves it with a delicious chicken liver masala,

0:01:10 > 0:01:12asparagus, a deep-fried egg and a bread roll.

0:01:12 > 0:01:17And one of the stars of The Inbetweeners, Blake Harrison, faced his food heaven or food hell.

0:01:17 > 0:01:21Would he get his food heaven, steak? And that is a hearty sirloin steak

0:01:21 > 0:01:24served with home-made peppercorn sauce, green beans and mash.

0:01:24 > 0:01:28Or would he get his version of food hell? Cauliflower in the form of cauliflower cheese

0:01:28 > 0:01:31accompanied by a succulent grilled pork chop.

0:01:31 > 0:01:33Food hell? Sounds pretty good to me.

0:01:33 > 0:01:36Find out what he gets to eat at the end of today's show.

0:01:36 > 0:01:39But first, direct from his restaurant at Rockliffe Hall,

0:01:39 > 0:01:42Kenny Atkinson creates a Scandinavian one tray wonder.

0:01:42 > 0:01:45Great to have you on the show. It's been about a year since you have been on.

0:01:45 > 0:01:48- It's been about a year, yes. - You have been busy.

0:01:48 > 0:01:50We'll get on to that in a minute. I know you want to start.

0:01:50 > 0:01:53- What is the name of this dish?- We are going to do soused mackerel.

0:01:53 > 0:01:56We're going to serve it with a salad of carrots and fennel.

0:01:56 > 0:01:59It's all cooked in one tray. so it's really simple.

0:01:59 > 0:02:01- Sousing. That is the hot, pickley liquor...- It is, yes.

0:02:01 > 0:02:05We are going to add some flavours. I'll get this on the go first.

0:02:05 > 0:02:08- So you want me to do the fennel for that?- Please, yes.

0:02:08 > 0:02:12The pickle is literally just a mixture of water, white wine,

0:02:12 > 0:02:18white wine vinegar, sugar and I'm going to put a few spices in there.

0:02:21 > 0:02:24The spices are basically star anise, some peppercorns

0:02:24 > 0:02:29and we're going to put a bit of saffron in there as well.

0:02:29 > 0:02:32- Do you reckon it is Scandinavian, this style of cooking?- I think so.

0:02:32 > 0:02:35Basically, sousing, I think, comes from Scandinavia.

0:02:35 > 0:02:39But the ingredients I am using are quite Mediterranean, almost like an escabeche.

0:02:41 > 0:02:45- A good tapas as well.- Brilliant tapas.- I have mackerel escabeche on the menu.

0:02:45 > 0:02:47Mackerel is lovely. It is, but the thing about mackerel

0:02:47 > 0:02:50it's got to be eaten as fresh as a daisy.

0:02:50 > 0:02:53- It has to be. Do you want to get some fresh orange in there?- Yes.

0:02:55 > 0:02:57To get that really fresh environment.

0:02:57 > 0:03:00This would not be classed as raw fish, would it?

0:03:00 > 0:03:02No, we're going to cook the fish.

0:03:02 > 0:03:06- Some salt.- You looked a bit weird at me, then! A bit of raw fish.

0:03:06 > 0:03:10Actually, the hot, pickley liquor is poured over the top of the mackerel.

0:03:10 > 0:03:14It is, yes. The hot liquor will actually cook the mackerel.

0:03:14 > 0:03:17What we are going to do first is just take the fillet off.

0:03:18 > 0:03:20Nice and simple.

0:03:21 > 0:03:23- It is one of the easiest fish to learn how to fillet.- It is.

0:03:23 > 0:03:26It's simple and it's not very expensive either, mackerel.

0:03:26 > 0:03:31Exactly, so you can actually practice on it and if you make a mess of it, it's not a problem.

0:03:31 > 0:03:34Like I say, it is a great fish to pickle.

0:03:34 > 0:03:37It's been a year since you were last on but you have been busy.

0:03:37 > 0:03:40You have taken over all the food the Rockliffe Hall.

0:03:40 > 0:03:44With the success of the brassiere and obviously The Orangery...

0:03:44 > 0:03:47- The Orangery is the restaurant. - It is the fine dining restaurant.

0:03:47 > 0:03:51It was just common sense for me to get more involved in the hotel.

0:03:51 > 0:03:55- I got made a director, which was quite nice.- You got made a director?

0:03:55 > 0:03:59- Yes. But I'm still in the kitchen. - Do you get a suit or something?!

0:03:59 > 0:04:01No, I don't get a suit!

0:04:02 > 0:04:07It means I oversee all four operations at Rockliffe, which is really quite special job.

0:04:07 > 0:04:12So tell us about Rockliffe. It's like a country club hotel.

0:04:12 > 0:04:14It is a luxury resort, really.

0:04:14 > 0:04:17It's not just the hotel. We have the golf club.

0:04:17 > 0:04:21A really successful golf course which is one of the largest in Europe.

0:04:21 > 0:04:23We have an award-winning spa.

0:04:23 > 0:04:26- So we've got everything and everybody really.- An award-winning restaurant.

0:04:26 > 0:04:28An award-winning restaurant, exactly.

0:04:28 > 0:04:33So the mackerel, I have just slightly filleted and I am just going to lightly salt this.

0:04:34 > 0:04:37This will cure the fish a little bit as well as season it

0:04:37 > 0:04:40and it will also keep its texture when we pickle it.

0:04:40 > 0:04:42So you could actually do this with salmon as well.

0:04:42 > 0:04:47Yes, you can do it with salmon. If I was going to cure it, I would actually take the skin off it

0:04:47 > 0:04:51because things like salmon skin can be quite chewy if you are going to pickle it.

0:04:51 > 0:04:54- Can you do it with sardines? - Sardines as well.

0:04:54 > 0:04:56Sardines, fantastic. Yes, definitely.

0:04:58 > 0:05:02So you have sliced the fennel, James. This dish, honestly, it is so easy.

0:05:02 > 0:05:05- What we are going to do...- I will put that there so you can see it.

0:05:05 > 0:05:09..is just arrange the fennel. Sorry, the mackerel on top of the fennel.

0:05:09 > 0:05:13And this has just been salted for 20 minutes, hasn't it?

0:05:13 > 0:05:15It's been salted for 20 minutes, yes.

0:05:15 > 0:05:18- And then the carrots.- Carrots. - That just goes on top.

0:05:20 > 0:05:22Like so. The shallot rings as well.

0:05:22 > 0:05:25So this is why you mentioned the escabeche.

0:05:25 > 0:05:28The difference between escabeche and sousing, with escabeche, they

0:05:28 > 0:05:32actually pan-fry the fish first, then pour the hot liquor on top of it.

0:05:32 > 0:05:36We're just going to basically pour the hot liquor onto it, really.

0:05:36 > 0:05:41That's it, James. Really simple. So the liquor has come to the simmer.

0:05:41 > 0:05:44I am just going to add a bit of rapeseed oil into there.

0:05:44 > 0:05:48- It is almost like a vinaigrette really.- Right.- So that comes up.

0:05:48 > 0:05:54And literally, James, all we do is pour the hot liquor over the fish,

0:05:54 > 0:05:59over the vegetables and leave that to infuse for at least an hour.

0:05:59 > 0:06:02If you are going to keep it overnight, put it in the fridge.

0:06:02 > 0:06:05But if you're going to serve it, let it get to room temperature before eating it.

0:06:05 > 0:06:08- Not straight from the fridge. - This will last an hour...

0:06:08 > 0:06:09Sorry, a week, easily, in the fridge.

0:06:09 > 0:06:12- So just put it in like that and leave it for a week?- Yeah.

0:06:12 > 0:06:16Obviously in the fridge. So the next element, smoked eel.

0:06:16 > 0:06:19It's a bit of a strange one. It's not everyone's cup of tea.

0:06:19 > 0:06:23- I love smoked eel.- See, me too. It's such a classic English ingredient.

0:06:23 > 0:06:26So just take it down the centre line. This has been pre-smoked already.

0:06:26 > 0:06:30- Yeah.- And all I want to do, James, is cut it into neat-sized cubes.

0:06:30 > 0:06:34- Ever had a smoked eel? Must've tried it.- No, never had it.- Never had it?!

0:06:34 > 0:06:36- No, never. - First time you've tried it.

0:06:36 > 0:06:39I'm very bad with fish. I normally make a mess of the PLAICE.

0:06:39 > 0:06:40Sorry.

0:06:40 > 0:06:43- Don't worry.- I got that on Twitter, I had to say it.

0:06:43 > 0:06:45But this is like a cooked...?

0:06:45 > 0:06:48Yeah, it is hot-smoked, so you can eat it straight away like that.

0:06:48 > 0:06:52But I think by breadcrumbing it and deep frying it, it just changes

0:06:52 > 0:06:55the texture of the dish as well and it adds a lovely, smoky dimensional.

0:06:55 > 0:06:59So all you want to do now, James, is just breadcrumb this.

0:06:59 > 0:07:02I've got my... Explain to us what's gone in with this orange, then.

0:07:02 > 0:07:05So we've got equal quantities of white wine, white wine vinegar

0:07:05 > 0:07:06and sugar.

0:07:06 > 0:07:09We're literally going to cook it in a stock syrup type thing.

0:07:09 > 0:07:11There's a lot of sugar going in here, it's candied.

0:07:11 > 0:07:13It's like a sweet and sour orange.

0:07:14 > 0:07:17And, same again, it adds a sweetness to the dish.

0:07:17 > 0:07:19Bring that to the boil and gently simmer.

0:07:19 > 0:07:22Just cook it down for about 20 minutes and then let it cool down

0:07:22 > 0:07:26and what you'll find is the sugar and the vinegar will all thicken.

0:07:27 > 0:07:30Right, so this is the flour, egg and breadcrumbs.

0:07:30 > 0:07:34So the flour... We've got some flour. In the flour first.

0:07:36 > 0:07:39- Then into the... - Beaten egg.- Egg wash.

0:07:42 > 0:07:44- Is that seasoned flour or normal flour?- Just plain flour.

0:07:44 > 0:07:47Cos the eel's already quite salty anyway,

0:07:47 > 0:07:49so you don't want to add any extra salt to this.

0:07:49 > 0:07:51- Right, you've got the... - So the eel's done.

0:07:51 > 0:07:54- Want me to drop it in the fryer while you plate up?- Yes, please.

0:07:54 > 0:07:57So they go in. They literally want a minute, if that.

0:07:57 > 0:08:01- Yeah, about a minute. About 180 degrees.- A nice, hot fryer.

0:08:01 > 0:08:04And I'll give you the plate and you can get ready to plate up.

0:08:04 > 0:08:06So is this a dish that's on your brasserie?

0:08:06 > 0:08:08It's on our current brasserie menu.

0:08:08 > 0:08:11So, same again, really light and seasonal at the moment.

0:08:11 > 0:08:13So it's come to room temperature.

0:08:13 > 0:08:15All I want to do now is drain off a little bit of that liquid

0:08:15 > 0:08:17so we can fish out all the garnish.

0:08:19 > 0:08:22- Like so.- Cos you keep this liquid for a little dressing as well?

0:08:22 > 0:08:23Yeah, I'll pour it back on

0:08:23 > 0:08:25but obviously I need to fish out the fish.

0:08:25 > 0:08:29- So the liquor goes there. "Fish out the fish"!- Yeah.

0:08:29 > 0:08:30Pardon the pun.

0:08:31 > 0:08:34So we'll just get some of the garnish out of there, James.

0:08:36 > 0:08:39- Scoop out the mackerel. - And they're fried, they're done.

0:08:39 > 0:08:41- No need to salt those, of course.- No.

0:08:41 > 0:08:43Like I say, it's already been brined, the eel,

0:08:43 > 0:08:46- so it doesn't need any more seasoning.- Anything I can do?

0:08:46 > 0:08:49Yeah, can you do the carrot ribbons that we did this morning?

0:08:50 > 0:08:53- Rolling carrots?- Rolling, yeah, so we're going to make it look a bit...

0:08:53 > 0:08:54presentable.

0:08:55 > 0:08:57Life's too short to roll carrots, Kenny.

0:08:57 > 0:08:59That's what we have commis for.

0:08:59 > 0:09:00Lovely, James.

0:09:01 > 0:09:06- So this dish, James, is so, so simple...- That's these.

0:09:06 > 0:09:08So you got the fennel...

0:09:10 > 0:09:13- ..all in the bottom... - Yeah.- ..as the base for the dish.

0:09:16 > 0:09:17- Like so.- That's good.

0:09:18 > 0:09:21We arrange the mackerel nice and neatly on top.

0:09:21 > 0:09:23So you'd have this at room temperature?

0:09:23 > 0:09:25It's so better to eat at room temperature.

0:09:25 > 0:09:28If it's too cold, I don't think you get the full flavour through.

0:09:30 > 0:09:32- There you go.- Like so.

0:09:32 > 0:09:34We mentioned salmon - you could do that with it.

0:09:34 > 0:09:36Salmon. You could do it with sea bass

0:09:36 > 0:09:38but, same again, I'd take the skin off, James.

0:09:38 > 0:09:40- And drizzle a few of the... - Yeah, lovely.

0:09:42 > 0:09:46And then just a few of the rings on top. And then the eel beignets?

0:09:46 > 0:09:49Lovely. Just a few nuggets.

0:09:49 > 0:09:51Just around the outside.

0:09:51 > 0:09:54Same again, it adds a beautiful texture and smokiness to the dish.

0:09:54 > 0:09:56- Yeah.- Some carrot ribbons. - Don't forget my ribbons.

0:09:56 > 0:09:57I've got to get them on!

0:09:57 > 0:10:01And then, just to finish the dish off, just a few shoots.

0:10:01 > 0:10:03They're actually selling that in supermarkets now,

0:10:03 > 0:10:05- the small cresses. - Yeah, they're getting popular.

0:10:05 > 0:10:07This is coriander cress you've got there.

0:10:07 > 0:10:09Then we've got this stuff called red amaranth.

0:10:09 > 0:10:11Which has a beautiful flavour.

0:10:11 > 0:10:14Yeah, any gardeners watching this, you can actually grow that

0:10:14 > 0:10:16very, very easily in your greenhouse. Really simple.

0:10:16 > 0:10:19- There you go, James. And that is it. - Yeah?- And that is my...

0:10:19 > 0:10:22What about your orange zest that I spent AGES doing, Kenny?

0:10:22 > 0:10:25Sorry, I forgot all about that.

0:10:25 > 0:10:28Just a little bit of pickled orange, just on top and around.

0:10:28 > 0:10:30And that is it, James.

0:10:30 > 0:10:34That is my soused mackerel with smoked eel, carrots and fennel.

0:10:34 > 0:10:35How good does that look?

0:10:41 > 0:10:43Looks good. Does it taste good?

0:10:43 > 0:10:47It's the first time you've ever tried eel, so there you go.

0:10:47 > 0:10:50Dive into that. Tell us what you think of that. I think that...

0:10:50 > 0:10:52if you're going to try it for the first time,

0:10:52 > 0:10:55- try it actually that way. - Yeah, definitely.

0:10:55 > 0:10:56Maybe pan-fry it or something.

0:10:56 > 0:10:59It's more easy to eat when it has got a bit of a fritter, exactly.

0:10:59 > 0:11:02- The centrepiece has got a bone in. - Yeah, be very careful.

0:11:02 > 0:11:05Just cut down the centre and pull it away and all the bones will come out.

0:11:05 > 0:11:06That is really nice.

0:11:06 > 0:11:09But it's really interesting, the hot and the... The hot and cold.

0:11:09 > 0:11:12It's better than cereal for breakfast, isn't it, that?

0:11:12 > 0:11:14It is. Better than a fry up!

0:11:18 > 0:11:19Great stuff. Coming up,

0:11:19 > 0:11:23I'll be making a chocolate fudge brownie sundae for Ruby wax.

0:11:23 > 0:11:26But, first, Rick Stein's Mediterranean Escape

0:11:26 > 0:11:28takes him to the beautiful island of Corsica.

0:11:30 > 0:11:32'This is the centre of Bastia

0:11:32 > 0:11:35'and this is why it's called Bastia, a bastion.

0:11:35 > 0:11:37'And, whenever the town was threatened,

0:11:37 > 0:11:40'this is where the townspeople came for protection.

0:11:40 > 0:11:42'And it was where I met, quite by chance,

0:11:42 > 0:11:45'a party of schoolchildren on a history tour.

0:11:45 > 0:11:47'And, of course, I couldn't resist asking them

0:11:47 > 0:11:50'what their favourite Corsican dishes were.'

0:11:51 > 0:11:54Le meilleur plat de Corse, c'est un poulet et les figatelli.

0:11:54 > 0:11:56- Celine?- La coppa.

0:11:56 > 0:11:57Er, Jean-Jacques?

0:11:57 > 0:11:59HE REPLIES IN FRENCH

0:11:59 > 0:12:01Et Remy?

0:12:01 > 0:12:02Les canistrelli.

0:12:02 > 0:12:04C'est bon.

0:12:04 > 0:12:05Fantastic.

0:12:05 > 0:12:08Now, I wonder if you asked the same question

0:12:08 > 0:12:10of a group of English children,, British children,

0:12:10 > 0:12:12very difficult thing to ask,

0:12:12 > 0:12:14not trying to rub people's noses in it

0:12:14 > 0:12:17but all these kids know their dishes so well

0:12:17 > 0:12:21and they're all the sort of dishes that I would suspect they'd choose,

0:12:21 > 0:12:24not burgers and chips.

0:12:24 > 0:12:25Goodbye!

0:12:25 > 0:12:26Bye!

0:12:26 > 0:12:30'Most of the children said they really liked figatelli,

0:12:30 > 0:12:31'Corsican sausages.

0:12:31 > 0:12:35'And here, in the village of Murato - famous for its charcuterie -

0:12:35 > 0:12:38'the best are made from the Corsican black pig.

0:12:38 > 0:12:41'Pascal Fleury farms his own

0:12:41 > 0:12:44'because he says farming your own pigs is the start, if you like,

0:12:44 > 0:12:49'of the whole business of making charcuterie to be proud of.

0:12:49 > 0:12:53'And this is it, the famous figatelli.'

0:12:53 > 0:12:57And it's made with all the bloody offal, notably the heart,

0:12:57 > 0:13:00liver, the kidneys, the cheek

0:13:00 > 0:13:04and all those bits that don't tend to turn up on the butcher's slab.

0:13:04 > 0:13:09But what makes them really special is they add salt, pepper, red wine

0:13:09 > 0:13:14and then, most importantly, they smoke them over chestnut wood.

0:13:14 > 0:13:16And you end up with, I think,

0:13:16 > 0:13:20the best-tasting product on the island myself, too.

0:13:20 > 0:13:22L'important, c'est de faire un produit...

0:13:22 > 0:13:25'He says that, for him, the importance of making figatelli

0:13:25 > 0:13:27'is feeding a passion.

0:13:27 > 0:13:30'But it's also about improving the product all the time

0:13:30 > 0:13:33'and making something that wins prizes on the island.

0:13:33 > 0:13:37'Here, charcuterie is as important as local politics.

0:13:37 > 0:13:39..de foot professionelle.

0:13:39 > 0:13:43Pascal is saying he's very happy to be making these charcuterie products

0:13:43 > 0:13:47because Corsican charcuterie is what Corsica is all about.

0:13:47 > 0:13:50But he said he started life as a professional footballer

0:13:50 > 0:13:53for Bastia, a football team in Bastia.

0:13:53 > 0:13:56But he wasn't strong enough to make the first team

0:13:56 > 0:14:01and he remembered that his aunt was a famous producer of charcuterie

0:14:01 > 0:14:04and he just copied and learned what she was doing

0:14:04 > 0:14:07and now, as it happens, he is possibly the best maker

0:14:07 > 0:14:09of charcuterie on the island.

0:14:13 > 0:14:16That evening, I went to the village of Sorio di Tenda,

0:14:16 > 0:14:18to a local festival where the figatelli

0:14:18 > 0:14:20were grilled over a wood fire.

0:14:20 > 0:14:23They've been cooked like this for centuries.

0:14:23 > 0:14:28But they didn't have pride of place. That went to this, pulenda.

0:14:28 > 0:14:32Chestnut flour heated up in water and stirred and stirred

0:14:32 > 0:14:36until it takes on the consistency of, well, fudge, I suppose.

0:14:38 > 0:14:41I have just been watching him, it is quite hard work.

0:14:41 > 0:14:43He has to do this for about half an hour.

0:14:43 > 0:14:47Not only, as you can see, is he stirring it, he is twizzling,

0:14:47 > 0:14:50is it pollenday?

0:14:50 > 0:14:55- Pollendayo.- Pollendayo, that is the actual baton that he is using.

0:14:55 > 0:15:00I suppose it is like poor people's food, like the very similar

0:15:00 > 0:15:04sounding pollenta, it is a poor people's food to the Italians.

0:15:04 > 0:15:10But it is now more of a social thing. When it is stirred enough, it is

0:15:10 > 0:15:13celebrated like the piping in of the haggis.

0:15:13 > 0:15:15CHEERING

0:15:18 > 0:15:23But to me, it is something, I wasn't in a tremendous rush to try it.

0:15:23 > 0:15:26I was fascinated to see that once it had cooled down,

0:15:26 > 0:15:30it was cut by a piece of string tied to this man's finger.

0:15:30 > 0:15:32Corsica moves in mysterious ways, I feel.

0:15:38 > 0:15:41THEY SING

0:15:47 > 0:15:49Mmm, interesting.

0:15:49 > 0:15:53I don't know whether I like it on its own, it tastes very chestnut-y.

0:15:53 > 0:16:00But with a single sausage, it goes together very well, the smoky taste

0:16:00 > 0:16:04and the chestnut taste. It just reminds you of Corsican forests.

0:16:11 > 0:16:14Well, I won't be cooking that back home in Padstow.

0:16:14 > 0:16:20But I do feel very strongly about this, my interpretation of Corsica.

0:16:22 > 0:16:24Of all the islands in the Mediterranean, Corsica

0:16:24 > 0:16:26is about forests and mountains.

0:16:26 > 0:16:31In the winter, it gets really cold so this really reflects it, this dish.

0:16:31 > 0:16:34We have game in the form of wild boar.

0:16:34 > 0:16:37We have wild mushrooms, we have figgitello, of course.

0:16:37 > 0:16:40You can't get it in the UK for some reason,

0:16:40 > 0:16:44so I have had to use chorizo instead.

0:16:44 > 0:16:47The other thing about this dish is chestnuts, I will finish

0:16:47 > 0:16:51it off with a load of chestnuts, just thrown in at the last minute.

0:16:51 > 0:16:55I suppose they would be the food symbol of the whole

0:16:55 > 0:16:56island of Corsica.

0:16:58 > 0:17:01I came up with the idea at that village, really,

0:17:01 > 0:17:06when they were celebrating all those particular foods of the area,

0:17:06 > 0:17:09and for me as a cook, I think that's really quite important,

0:17:09 > 0:17:13to sort of use the local ingredients, come up with a dish,

0:17:13 > 0:17:18and it sort of sets a picture of the dish, and the country, in my mind.

0:17:18 > 0:17:23Having marinated it in red wine for 24 hours, I drain it off,

0:17:23 > 0:17:25and then fry the wild boar to brown the meat.

0:17:27 > 0:17:32I'm just putting the pork in two batches, otherwise it'll boil

0:17:32 > 0:17:35in its own juice, rather than caramelise.

0:17:35 > 0:17:39Now, if I was still in Bastia, I would be putting in figatelli,

0:17:39 > 0:17:42but because I couldn't find it anywhere, I'm using chorizo.

0:17:42 > 0:17:46Corsicans watching this will be most indignant, I'm sure.

0:17:46 > 0:17:51Now for a spoonful of tomato puree, and flour to thicken the stew.

0:17:51 > 0:17:54That will help absorb some of the fat.

0:17:54 > 0:17:55This is the new-look me.

0:17:55 > 0:17:59No measured amounts of flour or anything, just bung it all in.

0:17:59 > 0:18:03Next, vermouth - it has a really herby flavour -

0:18:03 > 0:18:05and the residue of the red wine marinade.

0:18:08 > 0:18:11It's so important to really, really sear meat

0:18:11 > 0:18:12when you're making a stew.

0:18:12 > 0:18:15I mean, the Corsicans know that, they stew everything.

0:18:15 > 0:18:17I was reading somebody rather jokingly said, you know,

0:18:17 > 0:18:20they'd stew their grandmother, if you gave them half a chance.

0:18:20 > 0:18:23That was the sort of jokey implication of it.

0:18:26 > 0:18:28But it's really lovely and velvety now,

0:18:28 > 0:18:31and I know it's going to end up tasting - and the colour is so good

0:18:31 > 0:18:34when you really caramelise the meat.

0:18:36 > 0:18:40I put in some dried porcini mushrooms for a woodland flavour,

0:18:40 > 0:18:42and some home-made beef stock.

0:18:42 > 0:18:44I season this well.

0:18:44 > 0:18:47It's a rich dish. Comforting, autumnal food, I say,

0:18:47 > 0:18:51perfect for when the wind is whistling through the Mackie

0:18:51 > 0:18:54in the back end of October.

0:18:54 > 0:18:58I cover now, and gently simmer for an hour to an hour-and-a-half.

0:18:58 > 0:19:01Then add some fresh ordinary mushrooms and chanterelles,

0:19:01 > 0:19:05and then put in the essence of Corsica - chestnuts.

0:19:05 > 0:19:09These come from a tin, and I am very pleased they did too,

0:19:09 > 0:19:11because it would take longer to peel the blooming things

0:19:11 > 0:19:13than cook this entire dish!

0:19:13 > 0:19:17Add chopped parsley, cook for a further ten minutes, and serve,

0:19:17 > 0:19:21with a good chunky pasta like penne.

0:19:21 > 0:19:24After all, Corsica has many strong links with Italy.

0:19:25 > 0:19:26Bon appetit.

0:19:33 > 0:19:34How delicious did that stew look?

0:19:34 > 0:19:38Now wild boar is delicious, much easier to get hold of this day,

0:19:38 > 0:19:41as is chestnut flour, and Rick came across that in Corsica.

0:19:41 > 0:19:42You can use it in quite a few recipes.

0:19:42 > 0:19:46I'm going to show you and Ruby a simple recipe. Chocolate brownie.

0:19:46 > 0:19:49A double chocolate fudge brownie, with banana ice cream and toffee sauce.

0:19:49 > 0:19:51Now there's food.

0:19:51 > 0:19:52There, that's what it is.

0:19:52 > 0:19:55So we are going to do - I'll explain what we have here.

0:19:55 > 0:19:56We've got butter, eggs, some of this fudge.

0:19:56 > 0:19:59We've got baking powder, chestnut flour,

0:19:59 > 0:20:02and a little bit of the cocoa powder.

0:20:02 > 0:20:06So first thing I'm going to do is throw our sugar in there,

0:20:06 > 0:20:08with our eggs, and start whisking this up.

0:20:08 > 0:20:10And then in the pan there,

0:20:10 > 0:20:15I've got some dark chocolate, of course, and some full-fat butter.

0:20:15 > 0:20:18Butter! Thank God! THEY CHEER

0:20:18 > 0:20:20This is only half of it for this recipe! There you go.

0:20:20 > 0:20:23So give that a quick mix. There you go. Straight on there.

0:20:23 > 0:20:25And we'll whisk this up. So where have you been?

0:20:25 > 0:20:27You...

0:20:27 > 0:20:30Because we saw you on your TV programmes and bits and pieces.

0:20:30 > 0:20:32Where did you go for five years?

0:20:32 > 0:20:36Well, funnily enough, I went back to school.

0:20:36 > 0:20:40I go to Oxford now to study brains, and now you're cooking them!

0:20:40 > 0:20:42You ARE seriously studying at Oxford, aren't you?

0:20:42 > 0:20:44Uh-huh. But then...

0:20:44 > 0:20:48Well, I wanted to write a comedy show that was really kind of dark too,

0:20:48 > 0:20:50so was like a rollercoaster ride.

0:20:50 > 0:20:53So I finally came up with a show called Losing It,

0:20:53 > 0:20:55which is at the Menier CHOCOLATE Factory...

0:20:55 > 0:20:56Chocolate factory, yeah!

0:20:56 > 0:20:59..until the 19th. And it is very...

0:20:59 > 0:21:01It's about how the fact that we do not have

0:21:01 > 0:21:03an instruction manual, as human beings.

0:21:03 > 0:21:06You know, we don't know how to live our lives.

0:21:06 > 0:21:10I mean, I say, even my domestic appliances have one, you know.

0:21:10 > 0:21:12My washing machine says, "Put in white powder."

0:21:12 > 0:21:14If I did that, I'd end up in rehab!

0:21:14 > 0:21:18So, you know, I'm an adult, and yet I dress like I'm 14.

0:21:18 > 0:21:20I borrowed my daughter's thong. I can't find it.

0:21:20 > 0:21:23You know, all the stuff that we never discuss. We never compare notes.

0:21:23 > 0:21:25We're just winging it here.

0:21:25 > 0:21:27And then, at the end of the show, it goes into, you know,

0:21:27 > 0:21:29one in four people have a mental illness.

0:21:29 > 0:21:31I AM that one in four.

0:21:31 > 0:21:33And some of us...

0:21:33 > 0:21:35it's on a spectrum, really just dive off the deep end.

0:21:35 > 0:21:38So it gets dark, it gets light, it's funny.

0:21:38 > 0:21:41We've been touring it for two years in mental institutions.

0:21:41 > 0:21:46And if you can make THEM laugh, and you can make anybody laugh!

0:21:46 > 0:21:47But it's incredibly popular,

0:21:47 > 0:21:50because you've sold out as soon as you opened.

0:21:50 > 0:21:54- You've increased it, what, another five weeks?- It's on till, yeah...

0:21:54 > 0:21:56And there's another woman, Judith Owen, who's a genius,

0:21:56 > 0:22:00but we didn't like cabaret, so she sings under me, like a film score.

0:22:00 > 0:22:02So nobody's done this before.

0:22:02 > 0:22:04So whatever we're doing hasn't been done before,

0:22:04 > 0:22:06which is what I was trying to do.

0:22:06 > 0:22:09It's not stand up, it's, you know, it's a great story.

0:22:09 > 0:22:12- Sounds fantastic! Sounds fantastic!- Now, you can...

0:22:12 > 0:22:14Now I can whisk this up? There we go.

0:22:14 > 0:22:18Right, we've got sugar and the eggs in there. Just whisk this up.

0:22:18 > 0:22:21Very, very quickly, like that.

0:22:21 > 0:22:23And then all we need to do now

0:22:23 > 0:22:26is then grab our chocolate like that, throw that in.

0:22:26 > 0:22:31So that's the chocolate and butter. There you go.

0:22:31 > 0:22:33Throw all that lot in there,

0:22:33 > 0:22:36and then you've you got this selection here.

0:22:36 > 0:22:40- Cocoa powder, chestnut flour... - I like hazelnuts.

0:22:40 > 0:22:43- You can put hazelnuts in if you want.- OK.

0:22:43 > 0:22:46I'm keeping the theme going, so I've got fudge going in here.

0:22:46 > 0:22:49But you literally just pass this through a sieve.

0:22:49 > 0:22:52Now, with chestnut flour, you really do need to pass it through a sieve.

0:22:52 > 0:22:54And, actually, cocoa powder,

0:22:54 > 0:22:56because sometimes it has got little lumps in it.

0:22:56 > 0:22:59- A little bit of that.- You don't like lumps?- There we go.

0:22:59 > 0:23:02Give this a quick whisk. You can swap this over.

0:23:02 > 0:23:04We can use our whisk for this.

0:23:04 > 0:23:07Give that a quick mix.

0:23:07 > 0:23:12And it all starts to come together, and then we throw in fudge pieces.

0:23:12 > 0:23:15- Right.- Throw the whole lot in. Pop it into our tray.

0:23:15 > 0:23:18- But when we first saw you, of course...- You know what's so funny?

0:23:18 > 0:23:20I'm talking about Losing It, and he's cooking.

0:23:20 > 0:23:22You know, it's such a great combination.

0:23:22 > 0:23:25And yet, there's a soupcon of mental illness here too.

0:23:25 > 0:23:27- LAUGHTER - But when we first saw you...

0:23:27 > 0:23:29One in four, I think I see the one. But, OK.

0:23:29 > 0:23:32When we first saw you, it was Ruby Wax Meets...

0:23:32 > 0:23:34- Yes.- And I loved that programme!

0:23:34 > 0:23:36- Thank you. - Why didn't that continue?

0:23:36 > 0:23:39Because you can't get the access to celebrities that way you could

0:23:39 > 0:23:43when I was a child (!) You know, now there's...

0:23:43 > 0:23:46You know, they're surrounded by their PR, their security...

0:23:46 > 0:23:49They just hold up their films like it's a can of soup. Whereas...

0:23:49 > 0:23:51You didn't allow people to promote, nothing?

0:23:51 > 0:23:55They could a little, but they had to let me live with them for three days.

0:23:55 > 0:23:57But then, you know, I made them laugh, so, you know...

0:23:57 > 0:24:01I lived with Hugh Hefner for three days in the mansion.

0:24:01 > 0:24:03- I mean, you did some outrageous stuff on it.- I know.

0:24:03 > 0:24:06- You locked Fergie out of the house. - No, no, that was planned.

0:24:06 > 0:24:09But nobody could tell when I was faking it and when, you know,

0:24:09 > 0:24:12it was the real thing. So it was good. I've never had that much fun.

0:24:12 > 0:24:15- I remember the Bette Midler one. - Yeah, she didn't want to leave her...

0:24:15 > 0:24:17It was a ten minute interview,

0:24:17 > 0:24:19she didn't want to leave her hotel room, and then,

0:24:19 > 0:24:22because I, you know, made her laugh, which was a big challenge,

0:24:22 > 0:24:24I got her into Harvey Nichols

0:24:24 > 0:24:26and had her singing down the escalator.

0:24:26 > 0:24:29LAUGHTER And eating fish in the fish department.

0:24:29 > 0:24:32But your way of doing it, it was kind of like, dare I say,

0:24:32 > 0:24:34Louis Theroux is now.

0:24:34 > 0:24:35Well, no, I was funny.

0:24:35 > 0:24:37LAUGHTER

0:24:37 > 0:24:40But you know what I mean? It was that way that you got...

0:24:40 > 0:24:43No, I mean, I know how to, you know, flirt a little bit and...

0:24:43 > 0:24:46so, you know, it wasn't investigative journalism.

0:24:46 > 0:24:49Really, it was a relationship.

0:24:49 > 0:24:51And it was fantastic, proving a huge success.

0:24:51 > 0:24:56Right, we've got your toffee sauce, which is butter, cream, and sugar.

0:24:56 > 0:24:58Yeah, why are you laughing at me?

0:24:58 > 0:25:00All the things that are fattening in your fridge,

0:25:00 > 0:25:01just chuck it all in here.

0:25:01 > 0:25:03None of that olive oil in this one.

0:25:03 > 0:25:04Just put it straight on my bottom, you know.

0:25:04 > 0:25:06Exactly, exactly. Pass the middleman.

0:25:06 > 0:25:10And then our ice cream. You're going to like this one. Frozen bananas.

0:25:10 > 0:25:13All you do is blend them with buttermilk, sugar, and vanilla,

0:25:13 > 0:25:15and the whole lot goes in.

0:25:15 > 0:25:17But before you did the Ruby Wax Meets...

0:25:17 > 0:25:19you were a writer?

0:25:19 > 0:25:23I wrote some of...I script-edited Ab Fab, yeah.

0:25:23 > 0:25:25- But what brought you to the UK in the first place?- I was...

0:25:25 > 0:25:28I wanted to be in the Royal Shakespeare Company,

0:25:28 > 0:25:30and so I went to drama school

0:25:30 > 0:25:33and I did tongue exercises for three years

0:25:33 > 0:25:36to get the English accent I have today.

0:25:36 > 0:25:38And then I got into the Royal Shakespeare Company,

0:25:38 > 0:25:41because Trevor Nunn really liked what I could do with my tongue.

0:25:41 > 0:25:44- This was all with Helen Mirren and...- No, Rickman.

0:25:44 > 0:25:48Alan Rickman and Richard Griffiths and Zoe Wanamaker, yeah.

0:25:48 > 0:25:51Helen's a little older, thanks.

0:25:51 > 0:25:53So why did you turn into acting, then?

0:25:53 > 0:25:56Because I thought I could be a great Shakespearean actor,

0:25:56 > 0:25:57and then Alan Rickman said,

0:25:57 > 0:26:00"I think you better go into comedy, quick."

0:26:00 > 0:26:02And he directed all of my shows

0:26:02 > 0:26:05and even this one, he handed me to Thea Sharrock,

0:26:05 > 0:26:09who is a brilliant director, and so the show is born.

0:26:09 > 0:26:11- But this is the best thing I've ever done.- Fantastic.

0:26:11 > 0:26:13- We look forward to it. - Can I talk about my forums?

0:26:13 > 0:26:16Go on. I'm just going to blend. You don't mind me blending while...

0:26:16 > 0:26:19I'll shout. OK, every... BLENDER WHIRS

0:26:19 > 0:26:21- Can you hear me?- I'll stop.

0:26:21 > 0:26:23OK, every Thursday, because the audience are so interested in,

0:26:23 > 0:26:25you know, so many people have problems,

0:26:25 > 0:26:27but we have no place to meet,

0:26:27 > 0:26:30we've started a forum every Thursday where, between two and four,

0:26:30 > 0:26:33and it's free, if you come in and you need help or you're a carer,

0:26:33 > 0:26:35or you know somebody that's ill,

0:26:35 > 0:26:39we have a whole staff there who can direct you where to go in the country

0:26:39 > 0:26:43to get help or where medication is, or what a good shrink is.

0:26:43 > 0:26:46And then we have, like, Camila Batmanghelidjh is speaking next week.

0:26:46 > 0:26:49Between two and four on Thursday at the Menier Chocolate Factory.

0:26:49 > 0:26:52It's free, and I serve cookies. There!

0:26:52 > 0:26:54- Sounds good. Right... - BLENDER WHIRS

0:26:54 > 0:26:58Blend this. That's just buttermilk, bananas.

0:26:58 > 0:26:59Takes about 20 seconds to blend.

0:26:59 > 0:27:01Meanwhile, I'm going to take that little pot here.

0:27:01 > 0:27:03- We've got our chocolate brownie. - Wow!

0:27:03 > 0:27:07Our DOUBLE chocolate brownie, which we can break up.

0:27:07 > 0:27:09Serve it warm as well, that's a good thing.

0:27:09 > 0:27:14This has had about sort of 45 minutes in the oven.

0:27:14 > 0:27:19And then very quickly, you end up with ice cream in here.

0:27:19 > 0:27:20How does it end up frozen?

0:27:20 > 0:27:23Because you've frozen the bananas,

0:27:23 > 0:27:28cut them into chunks, freeze them, blend it with buttermilk,

0:27:28 > 0:27:31a bit of sugar's gone in there, vanilla,

0:27:31 > 0:27:33and we end up very, very quickly...

0:27:33 > 0:27:35That's us. Just get that bit.

0:27:35 > 0:27:37It turns into ice cream.

0:27:37 > 0:27:39And you can do this with strawberries, with apples...

0:27:39 > 0:27:41I know you like yoghurt smoothies.

0:27:41 > 0:27:43You can do the same thing with that. Exactly the same thing.

0:27:43 > 0:27:47- Like, I've been listening to this, you know (!)- There we go.

0:27:47 > 0:27:48You've got ice cream.

0:27:48 > 0:27:50Wow...let me taste. Let me taste.

0:27:50 > 0:27:52LAUGHTER

0:27:52 > 0:27:54Oh, I love you. HE LAUGHS

0:27:54 > 0:27:56A lot.

0:27:56 > 0:27:58- Check that out!- Yep.

0:27:58 > 0:28:00- There you go.- I'm very titillated.

0:28:00 > 0:28:02Because all these people are watching this...

0:28:02 > 0:28:04Oh, my God!

0:28:04 > 0:28:05..at gymnasiums...

0:28:05 > 0:28:08See, with your English foods, with your yellow custards

0:28:08 > 0:28:11and your toad-in-the-holes...THAT'S food!

0:28:11 > 0:28:13- LAUGHTER - Yeah!

0:28:13 > 0:28:15- If you are at the gym, you need to run a lot faster.- Yeah.

0:28:15 > 0:28:17Alternatively, you can eat one of these.

0:28:17 > 0:28:20But I personally wouldn't bother. You might as well eat that.

0:28:20 > 0:28:22I'll eat this. You come to my show, Losing It.

0:28:22 > 0:28:25I will do. Tell me what you think of that.

0:28:25 > 0:28:27It's very good, isn't it?

0:28:27 > 0:28:30It's better than anything I've ever experienced.

0:28:30 > 0:28:32I'm not just saying that. LAUGHTER

0:28:37 > 0:28:40And that's a great dessert to serve with your Sunday lunch.

0:28:40 > 0:28:42And if you'd like to have a go at that recipe

0:28:42 > 0:28:44or any of the recipes from today's show,

0:28:44 > 0:28:48they're just a click away on our website at bbc.co.uk/recipes.

0:28:48 > 0:28:49Now, we're not live today, so instead,

0:28:49 > 0:28:51we're enjoying some of the fantastic cooking

0:28:51 > 0:28:53from the Saturday Kitchen back catalogue.

0:28:53 > 0:28:56Next up is the one-man whirlwind that is Gennaro Contaldo.

0:28:56 > 0:29:00He treats us to his tasty seafood pasta. Take a look at this.

0:29:00 > 0:29:02- Welcome back, Gennaro. - Thank you very much!

0:29:02 > 0:29:06And on the menu, of course, for you, is pasta. So this is kind of...

0:29:06 > 0:29:09Well, people looking at this would go, "It's small penne,"

0:29:09 > 0:29:11but you've got a name for this, haven't you?

0:29:11 > 0:29:14- It's tubetti, because they're little tubes.- Tubetti.- Tubetti.

0:29:14 > 0:29:18Now, if you make them smaller, you call them tubettini.

0:29:18 > 0:29:21And if you shorten them again, you make, like, cannellini.

0:29:21 > 0:29:24- And so, and so, and so. - What? What cannellini?

0:29:24 > 0:29:28- All right, Antonio. Just start the complaints.- Right.

0:29:28 > 0:29:31- So this is fresh pasta you've got in here?- It's fresh pasta.

0:29:31 > 0:29:33I made it because it's special for you.

0:29:33 > 0:29:35And I'm going to show you later how to make fresh pasta,

0:29:35 > 0:29:39- because you never cook fresh pasta and you never make it.- Right, OK.

0:29:39 > 0:29:46OK, first of first, what I need from you, if you can actually, OK,

0:29:46 > 0:29:50chop those in half, remove the seeds and do me little squares.

0:29:50 > 0:29:52Not too little. And it's OK...

0:29:52 > 0:29:53Whatever you want to do.

0:29:53 > 0:29:55Little-ini, you want it?

0:29:55 > 0:29:57Little-ini, si!

0:29:57 > 0:30:00Here, I have the tomato which James is cutting,

0:30:00 > 0:30:04I have some zaffron, some garlic, chilli, a little drop of wine...

0:30:04 > 0:30:06- You have what? Saffron?- Saffron.

0:30:06 > 0:30:10- I said it...zafferano? - Zafferano.

0:30:10 > 0:30:12OK, mussels and cockles.

0:30:12 > 0:30:15OK, first, olive oil straight in.

0:30:15 > 0:30:18Abundant olive oil, like Antonio says.

0:30:18 > 0:30:21Now, of course, we've been watching you

0:30:21 > 0:30:24on your second series around Italy.

0:30:24 > 0:30:26HE LAUGHS Did you love it?

0:30:26 > 0:30:27It is great, I have to say.

0:30:27 > 0:30:29Where does this series take you, then?

0:30:29 > 0:30:31For people who haven't watched it before.

0:30:31 > 0:30:34Do you stick predominantly with the south, or do you go all over?

0:30:34 > 0:30:36Well, we started from Calabria,

0:30:36 > 0:30:39which was fantastic, to do with the children,

0:30:39 > 0:30:42and then we moved on to Liguria,

0:30:42 > 0:30:45which is right at the other side of Italy.

0:30:45 > 0:30:50And next one, we will start at the mountains, which is Valtalina,

0:30:50 > 0:30:53and then we'll come down to Lazio, near Rome.

0:30:53 > 0:30:55Oh, Antonio will love those.

0:30:55 > 0:30:59- It's so funny, it's incredible. - Rome is fantastic, isn't it?

0:30:59 > 0:31:01- They've got a wonderful fish market in Rome.- It has, indeed.

0:31:01 > 0:31:03Almost all over Italy it's got fish markets.

0:31:03 > 0:31:06Don't you think so, Antonio? Why you look at me with that funny face?

0:31:06 > 0:31:10ANTONIO CHUCKLES Why, you always look...why?

0:31:10 > 0:31:12No, because you're funny, that's why.

0:31:12 > 0:31:14Thank you very much! OK.

0:31:14 > 0:31:18Well, first of all, a little salt.

0:31:18 > 0:31:22Salt, you always need salt inside of pasta.

0:31:22 > 0:31:25- Why?- Huh? I don't know. You say.

0:31:25 > 0:31:26LAUGHTER Why?

0:31:26 > 0:31:30Because you need to give the pasta the lovely...

0:31:30 > 0:31:34Those need to be seasoned. So the salt goes straight in.

0:31:34 > 0:31:37Inside here, you can see I put cockles and mussels,

0:31:37 > 0:31:38a little drop of wine...

0:31:40 > 0:31:43Cover for a little bit.

0:31:43 > 0:31:45Shaking, shaking, because Antonio does it.

0:31:45 > 0:31:49Because this is fresh pasta, it cooks in minutes.

0:31:49 > 0:31:50So about four minutes for that?

0:31:50 > 0:31:54Four minutes, yeah, that would be all right. It's done.

0:31:54 > 0:31:56Now, you use semolina flour for this one, don't you?

0:31:56 > 0:31:59Durum wheat, semolino. Have I said...?

0:31:59 > 0:32:01- Semolina.- Semolina?

0:32:01 > 0:32:04Why you always manage to correct me? You get inside!

0:32:04 > 0:32:07That should be enough. Mussels done.

0:32:07 > 0:32:11- OK, little zaffran.- Saffron, yeah.

0:32:11 > 0:32:12Saffron. Ah!

0:32:12 > 0:32:15A little? That's quite a lot there.

0:32:15 > 0:32:16It's quite a lot.

0:32:16 > 0:32:19- It's not quite a lot! - He says it's too much.

0:32:19 > 0:32:21You want to come here to cook for me?!

0:32:21 > 0:32:24Considering how expensive it is, Gennaro. A pinch is...

0:32:24 > 0:32:28Did you want to come here to cook for me? No?

0:32:28 > 0:32:31It's always "Too much!" "Too little!"

0:32:31 > 0:32:34Then a nice bit of wild rocket.

0:32:34 > 0:32:36Now, as well as that,

0:32:36 > 0:32:37as well as wandering around Italy as well,

0:32:37 > 0:32:40cos I know you're backwards and forwards and bits and pieces,

0:32:40 > 0:32:43you've got this new idea that you and Jamie are setting up.

0:32:43 > 0:32:45- Tell me about this.- It is, indeed. It is Food Revolution.

0:32:45 > 0:32:50On the 19th of May, people all over the world,

0:32:50 > 0:32:52they have to cook nice food.

0:32:52 > 0:32:54The children and everybody is really going to enjoy it.

0:32:54 > 0:32:58So don't forget to apply at revolutionday.com.

0:32:58 > 0:32:59- That's it.- That's it.

0:32:59 > 0:33:01So it's all about eating healthily and everything else?

0:33:01 > 0:33:04It is important. People have to eat healthily.

0:33:04 > 0:33:06But Antonio said one thing very important.

0:33:06 > 0:33:11We have to teach the mother and father, the parents, to eat well.

0:33:11 > 0:33:14Because we've seen it, or rather, it's coming on.

0:33:14 > 0:33:16I don't think we've seen it yet, but I know you actually filmed it.

0:33:16 > 0:33:18You filmed at an eating contest, didn't you?

0:33:18 > 0:33:23Oh, yes. That was gross, actually. In Rome.

0:33:23 > 0:33:27And there were people eating pasta

0:33:27 > 0:33:30and the competition was who puts on weight

0:33:30 > 0:33:33within one hour. More weight.

0:33:33 > 0:33:36- LAUGHTER - Who put on the most amount of weight in one hour?

0:33:36 > 0:33:38Six kilos of pasta in one hour.

0:33:38 > 0:33:42GENNARO LAUGHS Tell them about the scale!

0:33:42 > 0:33:46Oh, yes. Gennaro, naturally...I ate a little bit, but just a little bit.

0:33:46 > 0:33:48And to check which weight I put on,

0:33:48 > 0:33:54Gennaro very sweetly put food on the scale behind me.

0:33:54 > 0:33:55However...

0:33:55 > 0:33:59But you have to listen to what I said to him in Italian in the film.

0:33:59 > 0:34:01No! No! No, I think they'll cut it!

0:34:01 > 0:34:06However, there is justice, because nature has a way of getting its own

0:34:06 > 0:34:09back on people, and tell us about this ant thing that you were doing.

0:34:11 > 0:34:13- The what?- The ants.

0:34:13 > 0:34:15Oh! Well, Antonio...

0:34:15 > 0:34:18Trust me, Antonio, I was driving him in a car,

0:34:18 > 0:34:22in this Cinquecento. He never moves, always sits like that.

0:34:22 > 0:34:25"Can you get me this? Can you get me that? Can you get my water?"

0:34:25 > 0:34:27I had to make sure I had a water close everywhere round me.

0:34:27 > 0:34:30And then we were driving along, up to Liguria.

0:34:30 > 0:34:34There was a fig tree, and he said, "Oh, Gennaro, I fancy some figs."

0:34:34 > 0:34:37So what I actually had to do, get on the wall,

0:34:37 > 0:34:40get a branch of a tree, get it inside the car, and...

0:34:40 > 0:34:42HE SLURPS Lovely!

0:34:42 > 0:34:44- Oh, he was eating it off the tree? - Of course!

0:34:44 > 0:34:46Then, there were chestnuts.

0:34:46 > 0:34:48"Ah, we're going to get the chestnuts!" I said, "OK,"

0:34:48 > 0:34:52Little Cinquecento was open. Right, on top.

0:34:52 > 0:34:54He said, "OK, go the chestnuts."

0:34:54 > 0:34:57Well, I didn't know there was an ants nest on the wall.

0:34:57 > 0:35:00JAMES LAUGHS And because I was concentrating on,

0:35:00 > 0:35:01"Give me this, give me that,"

0:35:01 > 0:35:05I started to realise they were everywhere.

0:35:05 > 0:35:08So the camera rolling, because it was what they want. So I'm starting...

0:35:08 > 0:35:11Unfortunately, I had to remove my trousers and this...

0:35:11 > 0:35:14LAUGHTER

0:35:14 > 0:35:15You would seem a little bit...

0:35:15 > 0:35:18You know, if Gennaro wouldn't be there, he should be created!

0:35:18 > 0:35:20All right. So run through what we've got in here.

0:35:20 > 0:35:24- You've added the pasta to this? - I have inside garlic and chilli.

0:35:24 > 0:35:27Then I put the mussels, a little drop of wine,

0:35:27 > 0:35:30and then I add this saffron inside. Season a little bit.

0:35:30 > 0:35:33- And you had some olive oil in there? - And then I added some olive oil.

0:35:33 > 0:35:36It is one to drop it and adjust a little bit.

0:35:36 > 0:35:39- You've reduced the liquor down. - Of course I did!

0:35:39 > 0:35:43I wanted the pasta to get the lovely flavour. Lovely Amalfi lemons.

0:35:43 > 0:35:45Er...

0:35:45 > 0:35:48- Gennaro, why did you do that? - I love it. I, er...

0:35:48 > 0:35:52Oh, you want a grater?

0:35:52 > 0:35:54Thank you. I was going to...

0:35:54 > 0:35:58Now, the great thing about your food, it looks great as well.

0:35:58 > 0:36:01Oh, thank God for that! Why did you say that?

0:36:01 > 0:36:04Yeah, but this is part of a little book that you're doing as well,

0:36:04 > 0:36:07- on photography and food? - It is, indeed.

0:36:07 > 0:36:10We had a fantastic photographer, David Loftus,

0:36:10 > 0:36:12which he was on a camera, mostly everything.

0:36:12 > 0:36:14Making sure that the food was good.

0:36:14 > 0:36:17Whenever we turned around he was there, "Click, click, click!"

0:36:17 > 0:36:19What a lovely man! Can I say hello to him?

0:36:19 > 0:36:21- You can do.- I love you, David!

0:36:21 > 0:36:23There you go. Well, take a look at that.

0:36:28 > 0:36:31And there we have it. So you can explain the dish.

0:36:31 > 0:36:32What's this in Italian?

0:36:32 > 0:36:38Tubetti con cozze e vongole con zafferano.

0:36:38 > 0:36:39- Didn't I say it right, Antonio? - Yes.

0:36:39 > 0:36:42- That's what it is.- Let's see.

0:36:42 > 0:36:44JAMES LAUGHS What do you mean, "Let's see?!"

0:36:44 > 0:36:46- Let's taste.- Now, you made that with fresh pasta.

0:36:46 > 0:36:48If people are using dried pasta at home

0:36:48 > 0:36:50like penne, the slightly larger one, cook it for a little bit longer?

0:36:50 > 0:36:54That can use it, yes. They can use linguine, long pasta, as well.

0:36:54 > 0:36:57And then they can use also spaghetti as well.

0:36:57 > 0:37:01Also, if they don't have the short ones, they can also use penne.

0:37:01 > 0:37:03- It's very good, Gennaro. - Thank you very much.

0:37:03 > 0:37:05And that's all the liquor from the mussels in the clams,

0:37:05 > 0:37:07basically created a sauce out of it.

0:37:07 > 0:37:10What you have, with mussels, it's very important to have them alive.

0:37:10 > 0:37:14Those were all alive, which retains a little bit of seawater inside,

0:37:14 > 0:37:17so when you mix with the garlic and the chilli

0:37:17 > 0:37:19and a little drop of wine, they open up.

0:37:19 > 0:37:22Once they open up, you get the pasta and everything,

0:37:22 > 0:37:23and you cook with the pasta.

0:37:23 > 0:37:26You finish with the pasta inside, which then amalgamated

0:37:26 > 0:37:28and they get a lovely coating around it.

0:37:28 > 0:37:29Enough, now! Enough, now!

0:37:34 > 0:37:36I tried to keep him quiet, but it never works!

0:37:36 > 0:37:38Now it's time for those Two Fat Ladies.

0:37:38 > 0:37:39Today, they're in Jersey,

0:37:39 > 0:37:43treating the potato farmers to a fantastic tasty meal.

0:37:46 > 0:37:48Marvellous to be in Jersey.

0:37:48 > 0:37:53Phew! Imagine picking potatoes on these hills!

0:37:53 > 0:37:57- The pickers will be starving. - They come from Madeira, you know.

0:37:59 > 0:38:04Madeira? Time to practise my rusty old Portuguese.

0:38:04 > 0:38:07Now we're looking for the Le Pres Manor and the grand siegneur.

0:38:07 > 0:38:10I do believe we've been going up and down this same bit of road.

0:38:10 > 0:38:12Follow the coast, they said.

0:38:13 > 0:38:15There can't be that much coast, can there?

0:38:15 > 0:38:18HORN BEEPS

0:38:18 > 0:38:21- Hello! Good morning!- Hello!

0:38:22 > 0:38:23Morning!

0:38:23 > 0:38:25- Buon dia!- Buon dia!

0:38:25 > 0:38:26- Buon dia!- Buon dia!

0:38:26 > 0:38:30We're lost. We are looking for, um...

0:38:30 > 0:38:34El casa de Senor Maistre.

0:38:34 > 0:38:36- Mr Maistre?- Mr Le Maistre?

0:38:36 > 0:38:38- Le Maistre!- Yeah.- Yeah?

0:38:38 > 0:38:40- Le Pres Manor?- Le Pres Manor!

0:38:40 > 0:38:43We've finished in the fields and we're going now to Le Pres Manor.

0:38:43 > 0:38:44Oh, good! I think these are the people

0:38:44 > 0:38:46we're going to cook for, Jennifer.

0:38:46 > 0:38:48We're going to cook for all of you.

0:38:48 > 0:38:51Cozinhar per todo.

0:38:51 > 0:38:53- Yeah?- Yes.- Can you follow the tractor?

0:38:53 > 0:38:55- Of course!- We're going now.

0:38:55 > 0:38:58SHE SHOUTS IN PORTUGUESE

0:38:58 > 0:39:00Just as well you speak Portuguese, dear, isn't it?

0:39:00 > 0:39:02- Not much of it.- More than me!

0:39:02 > 0:39:03I get a bit muddled.

0:39:03 > 0:39:06THEY CALL OUT AND LAUGH

0:39:09 > 0:39:12Heaven knows where we're going. Very exciting.

0:39:15 > 0:39:18Very appropriate we should be going to cook

0:39:18 > 0:39:20for the lord of the manor, for his workers. For his gang.

0:39:20 > 0:39:24I like a gang of workers to cook for.

0:39:24 > 0:39:27- Yes, they're sweet. - Very jolly! A jolly gang!

0:39:27 > 0:39:31- They're a cheery lot. - Yes, very.

0:39:39 > 0:39:42Oh-ho! Something on the door.

0:39:42 > 0:39:43Let's have a look.

0:39:46 > 0:39:52"Ladies, I'm round the back in the bread oven with my cabbage!"

0:39:52 > 0:39:55Whoa! THEY CHUCKLE

0:39:55 > 0:39:56We best go see what he's up to!

0:39:56 > 0:39:59Let's go round the back and see if we can find the bread oven.

0:40:00 > 0:40:03- Cabbage, is it? - I suppose this is the right place.

0:40:03 > 0:40:05Round the back, he said, didn't he?

0:40:05 > 0:40:06- It must be round the back. - Nice little...

0:40:06 > 0:40:08What is this?

0:40:08 > 0:40:13Oh, no. Hello. We found you. The grand seigneur. Hello.

0:40:13 > 0:40:16- What a lovely sight. - Hello, I'm Clarissa.

0:40:16 > 0:40:21I'm just doing a bit of cabbage loaves. You can help, if you like.

0:40:21 > 0:40:24- Yes, surely.- What do we do? - Just put them on the paddle.

0:40:24 > 0:40:27- Right in the middle.- Yeah. - And then, one leaf on top.

0:40:27 > 0:40:31- I mustn't waste time.- No, no.- I must get them in as quickly as I can.

0:40:31 > 0:40:34Because it's your workers we came to feed, isn't it?

0:40:34 > 0:40:36What I'm really looking for are the proper kitchens.

0:40:36 > 0:40:39- Oh!- To cook for the Portuguese people.- That's right.

0:40:39 > 0:40:42If you go out the door and straight across the yard,

0:40:42 > 0:40:45it's in front of you. You can't miss it.

0:40:45 > 0:40:48- How long will these take? - Half an hour or so.- Fantastic.

0:40:48 > 0:40:50I've never seen anything like it.

0:40:50 > 0:40:53I look forward to seeing it.

0:40:53 > 0:40:55We'd better go and find kitchen and then we'll see them later.

0:40:55 > 0:40:57- Bye-bye.- Farewell.

0:40:58 > 0:41:00- That way?- Yeah.

0:41:03 > 0:41:05Very curious that idea

0:41:05 > 0:41:09of wrapping your bread in cabbage leaves before you cook it.

0:41:09 > 0:41:14It's deeply sinister. Why do think they do it?

0:41:14 > 0:41:17We haven't tasted it yet. Does it keep the moisture in, or something?

0:41:17 > 0:41:21Possibly it does, or gives it some sort of strange, esoteric flavour.

0:41:21 > 0:41:25- It may be wonderful. - Old cabbage smell.

0:41:25 > 0:41:27It may be wonderful.

0:41:27 > 0:41:34I'm going to make a lovely, luscious, chocolate pie - spelt PYE.

0:41:34 > 0:41:39And this is an 18th-century recipe from Hannah Glasse.

0:41:39 > 0:41:41And it has the most unusual crust.

0:41:41 > 0:41:46It's made with simply ground almonds, egg white and caster sugar.

0:41:46 > 0:41:48No butter. No flour.

0:41:48 > 0:41:52And I'm going to start by weighing out six ounces

0:41:52 > 0:41:53of ground almonds.

0:41:57 > 0:42:03And put it in my bowl with two ounces of caster sugar.

0:42:03 > 0:42:06Now, this is unbleached caster sugar.

0:42:06 > 0:42:11As you can see, it's the most beautiful, pale, golden colour.

0:42:11 > 0:42:13And the white of one egg.

0:42:16 > 0:42:21- And I'll mix it all together using my hands.- Of course.

0:42:21 > 0:42:22Naturally.

0:42:22 > 0:42:24The thing is that you've got to

0:42:24 > 0:42:27really squish it together into a paste.

0:42:27 > 0:42:29There we are. I'm just going to chill this.

0:42:29 > 0:42:32I'm going to bring back one that I've chilled in the tin.

0:42:32 > 0:42:34That's what I like - no nonsense.

0:42:34 > 0:42:36- That's the chilled one. - There you are.

0:42:36 > 0:42:39- You see?- Yes.- But not yet cooked.

0:42:39 > 0:42:42You can see my fingerprints in it very clearly.

0:42:42 > 0:42:44Good.

0:42:44 > 0:42:50I'll pop it into the oven for about 20 to 25 minutes. And now...

0:42:50 > 0:42:52I'm just going to break up my chocolate.

0:42:52 > 0:42:54I've got some very good chocolate,

0:42:54 > 0:42:5770% cocoa solids - that's the answer

0:42:57 > 0:43:02The more cocoa solids you have, the better. It's a chocolate pie.

0:43:02 > 0:43:05- Just keep breaking away.- How much chocolate have you to break?

0:43:05 > 0:43:07Quite a lot. All the stuff I've got here.

0:43:07 > 0:43:11I'm going to tell them what I'm up to then.

0:43:11 > 0:43:13I'm doing that good old thing, boeuf Stroganoff.

0:43:13 > 0:43:16There's no ritual for it.

0:43:16 > 0:43:21It was invented in Russia but I imagine probably by a Frenchman.

0:43:21 > 0:43:24I'll probably get hundreds of Russian screaming about that.

0:43:24 > 0:43:28There is one essential, which lots of people forget,

0:43:28 > 0:43:31it's got to be fillet of beef.

0:43:31 > 0:43:34What you do is...

0:43:34 > 0:43:40have your fine piece of fillet, like this, and cut it into strips.

0:43:40 > 0:43:43- I wonder who Count Stroganoff was? - I don't know.

0:43:43 > 0:43:45I've got a book that tells you such.

0:43:45 > 0:43:50I like to envisage Count Stroganoff dashing in his Hessian boots.

0:43:50 > 0:43:53Twirling his mustachios and flashing his sabre.

0:43:53 > 0:43:57- Oh, yes, all of that.- Right.

0:43:57 > 0:44:01Now I'm going to put the onions on first.

0:44:04 > 0:44:07I've got a pan here with about two ounces of butter in it.

0:44:10 > 0:44:15To which I'll add a drop of olive oil. Now, onions.

0:44:16 > 0:44:20I wonder how the Indian onion shortage is going?

0:44:20 > 0:44:22Are we having an Indian onion shortage?

0:44:22 > 0:44:25The Indians are having an onion shortage. There were riots last year.

0:44:25 > 0:44:27My dear, think of all the bhajis.

0:44:30 > 0:44:33Now I have a great excitement to add to this.

0:44:33 > 0:44:37Apart from my ordinary field mushrooms, and the little,

0:44:37 > 0:44:43brown-topped ones, are these glorious things here on the island.

0:44:43 > 0:44:48- Yellow oysters.- What do they taste like, I wonder?- Try a bit.

0:44:48 > 0:44:53- They've got a very good scent. - Mm.- Reminiscent of something.

0:44:53 > 0:44:56- But what is it?- They've got a curious aftertaste. Sort of...

0:44:58 > 0:45:00I nearly had it there. Damn!

0:45:00 > 0:45:03Anyway, we'll pop them in and see what happens.

0:45:03 > 0:45:05- Might murder everybody.- No, no.

0:45:10 > 0:45:12Pretty, pretty.

0:45:12 > 0:45:14I'm going to melt my chocolate.

0:45:14 > 0:45:18They are wonderful, these yellow oysters.

0:45:18 > 0:45:21- I wonder if they'll keep their colour?- Bit of sea salt.

0:45:22 > 0:45:26Some nice, freshly ground, black pepper.

0:45:26 > 0:45:30Good and rough in the pestle and the mortar.

0:45:30 > 0:45:35Now then, I'm going to make my little mixture. I've invented it.

0:45:35 > 0:45:38One teaspoon of sugar - that's all you need.

0:45:38 > 0:45:43Two good teaspoons of powdered mustard.

0:45:43 > 0:45:46- Mix it up.- It's going to be unusual.

0:45:46 > 0:45:52A slurp of port. I may add more port.

0:45:52 > 0:45:53I just may add more.

0:45:55 > 0:45:58Yes. It makes me think you just may.

0:45:58 > 0:46:02I remember roughly dishes in Portugal cooked with port.

0:46:02 > 0:46:05I think it's better for cooking than drinking.

0:46:05 > 0:46:08But that's because I don't like it much.

0:46:09 > 0:46:12- Fine, great pans these. - They are wonderful.

0:46:12 > 0:46:14Better than going to the gym.

0:46:14 > 0:46:16Anything is better than going to the gym!

0:46:18 > 0:46:20In this pan, we'll do the meat by itself.

0:46:20 > 0:46:24When you're cooking meat, don't crowd the pan.

0:46:24 > 0:46:27Just have lots of space in-between them

0:46:27 > 0:46:29otherwise they're going to go stewy.

0:46:29 > 0:46:32A quick searing is what we want.

0:46:32 > 0:46:35Right, well, that's the last of the beef strips.

0:46:35 > 0:46:39Put her old friend back on the stove

0:46:40 > 0:46:44Now for some lovely Jersey cream, soured.

0:46:45 > 0:46:47This is what they always put in at the end

0:46:47 > 0:46:51to make a wonderful sauce with all the juices in it.

0:46:51 > 0:46:55What you should do really, is finish it all off and serve immediately.

0:46:55 > 0:46:57But as we need to serve it later,

0:46:57 > 0:47:00I'll take it off and chop some parsley.

0:47:04 > 0:47:08There we are, that's done now. I'll just bring this across.

0:47:11 > 0:47:14Keep it moving, otherwise it will set.

0:47:14 > 0:47:19And to this I'm going to add some lovely Jersey cream, pouring cream.

0:47:19 > 0:47:24What you must make sure of, is that the cream is at room temperature.

0:47:24 > 0:47:27If you put cold cream straight out of the fridge

0:47:27 > 0:47:30into this hot chocolate, the whole thing will seize up.

0:47:30 > 0:47:33- What will?- The whole thing.

0:47:33 > 0:47:36If you pour cold cream into hot chocolate, it just sets immediately.

0:47:36 > 0:47:42- Use quite a lot of elbow grease. Keep working it.- That's a wonderful smell.

0:47:42 > 0:47:45Thank you. Yes, it is, isn't it?

0:47:45 > 0:47:50And what I do, at the end, is put a whisk through it.

0:47:50 > 0:47:52Just to put some air into it.

0:47:55 > 0:47:56Now this pie crust, as you can see,

0:47:56 > 0:48:00is already cooked and I've allowed it to cool.

0:48:00 > 0:48:06- I'm just going to pour the chocolate into case.- Yum.

0:48:06 > 0:48:08Ha-ha! Doesn't that look lovely?

0:48:08 > 0:48:11When this has cooled a bit,

0:48:11 > 0:48:16one can decorate it with some toasted almond flakes.

0:48:16 > 0:48:18Sprinkle them over the top.

0:48:18 > 0:48:20And...

0:48:20 > 0:48:23some yellow rose petals.

0:48:23 > 0:48:25Goodness!

0:48:25 > 0:48:30- That's very far-fetched. - He loves me. He loves me not.

0:48:30 > 0:48:33It's wonderful. You should have a great shower of them coming down.

0:48:33 > 0:48:36Like one of those wonderful Alma-Tadema pictures.

0:48:36 > 0:48:40- A cloud... A cloud coming from the ceiling.- He loves me not.

0:48:40 > 0:48:43- Anyway, doesn't that look lovely? - Ravishing.

0:48:45 > 0:48:49- Have you been reading your almanac lately?- It's not a thing I often do.

0:48:49 > 0:48:50Oh, well, there you are.

0:48:50 > 0:48:55Had you done so, you would know it's the spring equinoctial tide.

0:48:55 > 0:48:58Well, in Jersey they are probably witching.

0:48:58 > 0:48:59Ah, but even better,

0:48:59 > 0:49:02what I really want you to do is take me to the beach on the bike.

0:49:02 > 0:49:05- Of course, yes, sure. To the beach.- To the beach.

0:49:05 > 0:49:08You'd better put some wet things on.

0:49:15 > 0:49:18- Look, Jennifer, no parking on slipway or beach.- Never mind.

0:49:18 > 0:49:19I've got permission.

0:49:19 > 0:49:22Aha, my almanac was right!

0:49:22 > 0:49:25The tide is out, it's a new moon, and it's the time of the year

0:49:25 > 0:49:29when we are allowed to hunt for ormers. Ears of the sea, Jennifer.

0:49:29 > 0:49:32They are like a giant limpet, aren't they?

0:49:32 > 0:49:35Well, they are sort of sea snails really. They have green horns.

0:49:35 > 0:49:37The denizen of the deep.

0:49:37 > 0:49:40I'd rather you stop, Jennifer, I don't think it's amphibious.

0:49:40 > 0:49:42SPLASH

0:49:42 > 0:49:48# I am the gay caballero coming from Rio Janeiro. #

0:49:48 > 0:49:52- Are you happy sitting on that rock? - Yes, I'm here with the sea.

0:49:52 > 0:49:57I'm Milly, a messy, old mermaid. I'm Will o' the rocks and I know it.

0:49:57 > 0:50:02- I'm happier here than in puddles. - Well, no spirit of adventure. Look,

0:50:02 > 0:50:06every rock you turn over, there may be an ormer underneath.

0:50:06 > 0:50:10- I've got some little winkle things here.- Well, that'll be useful!

0:50:10 > 0:50:14There's some shrimps in here, too. It's the suspense. Ooh, look!

0:50:14 > 0:50:16- You've got one?- Yes!

0:50:19 > 0:50:21Do they swim in, or are they brought in?

0:50:21 > 0:50:23Brought in with the seaweed, I suppose.

0:50:23 > 0:50:27- Or do they live there for ever? - There we are.- Bravo!

0:50:27 > 0:50:30Look at the size of that.

0:50:30 > 0:50:32It looks like a tortoise.

0:50:34 > 0:50:36- They are rare. They're worth a lot of money, dear.- I know.

0:50:39 > 0:50:42Usually where you find one, you find others, you see.

0:50:44 > 0:50:48- They eat the seaweed, you know. - Grazing.- No, they actually eat it.

0:50:48 > 0:50:51- Oh, they eat it. - They really do eat it. Like cows.

0:50:51 > 0:50:54- It's good, isn't it? Quite nice to eat.- If you say so, yes.

0:50:54 > 0:50:56Well, the Japanese eat it.

0:50:58 > 0:51:01Got it! It's another big one.

0:51:02 > 0:51:07- Isn't that good? Yes, they're quite big the tides here.- Yes, watch it.

0:51:07 > 0:51:11Don't go out too far because it comes up very quickly

0:51:11 > 0:51:16and you'll get towed away.

0:51:16 > 0:51:21- Yes!- Another one? Great.- Look, look, look!- A beauty.

0:51:21 > 0:51:24That should do us for a little snackette, I think.

0:51:24 > 0:51:29- Yes, I'm keen to try. Do we have to beat them hard?- Yes.

0:51:29 > 0:51:31I suppose I have to do that bit, too?

0:51:31 > 0:51:35One way of getting rid of frustration and anger.

0:51:35 > 0:51:41They look like sliced calamari, or something.

0:51:41 > 0:51:45Right, I'll just clean another one now.

0:51:45 > 0:51:49What is it? Against every adversity the British will barbecue.

0:51:51 > 0:51:53- They look rather tempting now.- Yes.

0:51:56 > 0:52:01- Have a go.- Thank you.- A dainty morsel. Lovely.- Thank you very much.

0:52:03 > 0:52:06- Mm, lovely. Yummo. - What? The taste?

0:52:07 > 0:52:08Mm.

0:52:11 > 0:52:16- It's a lovely flavour.- Yes. - It's fairly whelky.

0:52:16 > 0:52:19Much more flavour than a snail. Good texture too.

0:52:19 > 0:52:22Jennifer, that tide's coming in a bit.

0:52:22 > 0:52:25- Oh. It will rush us, won't it? - Probably.

0:52:26 > 0:52:28Perhaps we had better go.

0:52:33 > 0:52:35- Stop it!- We're stuck. We're sinking.

0:52:48 > 0:52:52Look at that! That's what we want! Stop! Stop! Turn round.

0:52:52 > 0:52:53TYRES SQUEAL

0:52:53 > 0:52:56Go back! Go back! On the wrong side of the road, Jennifer.

0:52:57 > 0:52:59What'll we do?

0:52:59 > 0:53:02- Go up to it. Have a look. - It's all right. It's clear.

0:53:02 > 0:53:06- Yes, yes, that's right. Drive-through shopping. That's what we want.- Yes.

0:53:06 > 0:53:07How wonderful.

0:53:07 > 0:53:11Isn't it sweet? We can take quite a lot because we like these things.

0:53:11 > 0:53:14- Yes.- Look! Look. What a treasure.

0:53:14 > 0:53:19- Oh, lovely. A churn of cream. - A churn of cream. How wonderful.

0:53:19 > 0:53:23- Isn't that sweet?- Wonderful. - I'll put that between my knees.

0:53:23 > 0:53:27Now, I require carrots, onions and garlic. And tomatoes.

0:53:27 > 0:53:28A bag of mushrooms.

0:53:28 > 0:53:32We're cleaning it out. Look, there's a box. Would you like the box?

0:53:32 > 0:53:36A very good idea. Give me the box. Put everything in the box.

0:53:36 > 0:53:39Now that would be about... A fiver will cover it, won't it?

0:53:39 > 0:53:41Drive-in shopping. Amazing

0:53:42 > 0:53:45Extraordinary. Isn't that amazing?

0:53:53 > 0:53:56- I mean, what an extraordinary island.- It's extraordinary.

0:53:56 > 0:53:59I keep thinking I'm in Portugal. It's full of Portuguese.

0:54:09 > 0:54:13Right, well, if we walk up the hill there,

0:54:13 > 0:54:15we can catch up with those diggers

0:54:15 > 0:54:17and pick up the last of the potatoes

0:54:17 > 0:54:19and have a nice bowl of them with the dinner.

0:54:19 > 0:54:20They must be starving.

0:54:20 > 0:54:23The first from the ground. Think how delicious!

0:54:23 > 0:54:27Covered in butter or cream and herbs.

0:54:27 > 0:54:30Well, here you are. That's not too bad, Jennifer.

0:54:30 > 0:54:32- Look how far we've come! - Yes, far too far!

0:54:32 > 0:54:36- Watch this, Jennifer. - Be careful! Ooh!

0:54:36 > 0:54:39THEY LAUGH

0:54:39 > 0:54:41OK, well done!

0:54:41 > 0:54:44- Very good exercise!- Yeah!

0:54:44 > 0:54:47Well, you're getting to a really steep bit now.

0:54:47 > 0:54:49- I'll leave it to the experts.- OK!

0:54:49 > 0:54:52How about that then, Jennifer?

0:54:52 > 0:54:55- Bravo, dear! Fearless Freddie! - SHE LAUGHS

0:54:55 > 0:54:58Da-dum! Well, how are you doing?

0:54:58 > 0:55:01You haven't gathered many yourself.

0:55:01 > 0:55:04Nope, it's no occupation for a gentlewoman!

0:55:04 > 0:55:06Very suitable employment!

0:55:06 > 0:55:10It is the duty of the gentleman to give employment to the artisan,

0:55:10 > 0:55:14- is my feeling! - CLARISSA LAUGHS

0:55:14 > 0:55:17- Right, OK.- I think they're great artisans, doing all that.

0:55:17 > 0:55:18I think they're brilliant.

0:55:27 > 0:55:30Well, I think that all looks very nice for them.

0:55:30 > 0:55:32Give it a last little touch.

0:55:32 > 0:55:37- Keep them warm after all their endeavours.- Very good.

0:55:37 > 0:55:42Let's put another slug in, I think. I'll measure it this time.

0:55:42 > 0:55:44That should be enough.

0:55:44 > 0:55:47Da-dum! Look at that! Doesn't that look nice?

0:55:47 > 0:55:50- Oh, it's lovely. Isn't that splendid?- Mmm!

0:55:50 > 0:55:53It looks great. It's stayed so sort of perfect.

0:55:53 > 0:55:57THEY CHATTER IN PORTUGUESE

0:56:03 > 0:56:08Boeuf stroganoff. A drop of port will transform this fine dish.

0:56:15 > 0:56:17Seductively sublime.

0:56:17 > 0:56:21Who can resist the aphrodisiac of chocolate pie?

0:56:21 > 0:56:25THEY TOAST IN PORTUGUESE

0:56:25 > 0:56:28Well, we won't forget Jersey in a hurry.

0:56:28 > 0:56:31I love all those Portuguese having a lovely, jolly time.

0:56:31 > 0:56:35- They were sweet, and so good you could talk to them.- A little bit.

0:56:35 > 0:56:38Well, I think they were very touched. I think they liked it.

0:56:38 > 0:56:41- And the ormers. Wasn't that exciting?- That was amazing!

0:56:41 > 0:56:43I have something for you. There you are.

0:56:43 > 0:56:46Oh, the shells! They're so beautiful!

0:56:46 > 0:56:48You can have them for ashtrays.

0:56:48 > 0:56:50Look at the pretty, wonderful colours inside.

0:56:50 > 0:56:52Yes, it's lovely, isn't it? Mother-of-pearl.

0:56:52 > 0:56:55And I didn't realise they were in the abalone family.

0:56:55 > 0:56:57Have you never read..?

0:56:57 > 0:57:01I hope you haven't! Abalones! THEY LAUGH

0:57:01 > 0:57:05And as for me, ploughing up a hill... SHE LAUGHS

0:57:05 > 0:57:06- It was a wonderful feat!- Mmm!

0:57:06 > 0:57:08I shall be able to go home and bore

0:57:08 > 0:57:11many an unfortunate guest for months to come at dinner parties.

0:57:11 > 0:57:15Yes, sometimes, apparently, those fields of potatoes wash into the bay.

0:57:15 > 0:57:17That must be very boring for everybody.

0:57:17 > 0:57:19THEY LAUGH Yes, very probably!

0:57:19 > 0:57:22Bang-bang! A duck!

0:57:22 > 0:57:25I think you missed. THEY GIGGLE

0:57:30 > 0:57:33And we'll have more from those wonderful Two Fat Ladies next week.

0:57:33 > 0:57:35Now, we're not cooking live in the studio today,

0:57:35 > 0:57:37but instead, we've got some fantastic cooking

0:57:37 > 0:57:40from the Saturday Kitchen archives for you instead.

0:57:40 > 0:57:42Still to come on today's Best Bits,

0:57:42 > 0:57:43Allegra McEvedy tried her hand

0:57:43 > 0:57:47at the Saturday Kitchen omelette challenge for the very first time.

0:57:47 > 0:57:50She battles against seasoned omelette pro, Michael Caines.

0:57:50 > 0:57:52See how they both fare a little bit later on.

0:57:52 > 0:57:55And the incomparable Cyrus Todiwala shares with us

0:57:55 > 0:57:58a recipe for a spiced canon of salt marsh lamb.

0:57:58 > 0:58:00He serves it with a delicious chicken liver masala,

0:58:00 > 0:58:04asparagus, a deep-fried egg, and a bread roll.

0:58:04 > 0:58:06And The Inbetweeners star, Blake Harrison,

0:58:06 > 0:58:08faces Food Heaven Or Food Hell.

0:58:08 > 0:58:10Would he get his heaven, steak?

0:58:10 > 0:58:12And I could cook him a juicy sirloin steak,

0:58:12 > 0:58:15serve it with a home-made peppercorn sauce, green beans, and mash.

0:58:15 > 0:58:18Or would he get the dreaded Food Hell - cauliflower?

0:58:18 > 0:58:19That's cauliflower cheese,

0:58:19 > 0:58:21accompanied by a tasty grilled pork chop.

0:58:21 > 0:58:24Find out what he gets to eat at the end of today's show.

0:58:24 > 0:58:27Now, whenever we have the Hairy Bikers in the studio,

0:58:27 > 0:58:29we know we're going to be in for a chaotic time,

0:58:29 > 0:58:32but you're also guaranteed some pretty hearty grub too.

0:58:32 > 0:58:34Here's Si King, and he doesn't let us down.

0:58:34 > 0:58:37- What are you cooking for us today, Si?- I've completely forgot!

0:58:37 > 0:58:39THEY LAUGH

0:58:39 > 0:58:40It's kofta tagine.

0:58:40 > 0:58:43It's meatballs in a really rich tomato sauce

0:58:43 > 0:58:45with some peas and eggs on top.

0:58:45 > 0:58:48Great with bread, great with couscous, great with chips.

0:58:48 > 0:58:50- Great. It's all-time great. - It's great. Great, great!

0:58:50 > 0:58:53- So you want me to chop the onion, do you?- Yes, please.

0:58:53 > 0:58:55Now, here we've got some minced beef, OK?

0:58:55 > 0:58:57You can use lamb as well.

0:58:57 > 0:59:00- Move that out the way. - That would be perfect.

0:59:00 > 0:59:01Thanks, James. Perfect.

0:59:01 > 0:59:03And into that, I'm going to chop...

0:59:03 > 0:59:05Get off!

0:59:05 > 0:59:09..into that, we're going to chop some garlic.

0:59:09 > 0:59:12Yep. So where does this recipe originate from, then?

0:59:12 > 0:59:14It originates from Morocco,

0:59:14 > 0:59:17and we cooked this in a place called the Jamaa el Fna,

0:59:17 > 0:59:21which is the big, big, square, in the middle of Marrakech.

0:59:21 > 0:59:24And we had about 200 salivating Moroccans going,

0:59:24 > 0:59:26"Give us a bit! Give us a bit!" It was mad!

0:59:26 > 0:59:28And dentists there and you get people

0:59:28 > 0:59:30eating broken glass, you know.

0:59:30 > 0:59:33I think after the broken glass, the meatballs went down a treat!

0:59:33 > 0:59:35THEY LAUGH

0:59:35 > 0:59:38- Do you remember that bloke that sold second hand dentures?- Yes!

0:59:38 > 0:59:41- That was remarkable! - Yeah, those were a great fit.

0:59:41 > 0:59:44They managed to come away with us, so...

0:59:44 > 0:59:46LAUGHTER That and worms, yes!

0:59:46 > 0:59:49First time I've eaten a carrot for four years!

0:59:49 > 0:59:53And, into this, what we do is we put some cumin,

0:59:53 > 0:59:57some chilli, some ground ginger, and some paprika.

0:59:57 > 0:59:59Stick that in there.

0:59:59 > 1:00:01The onion, that's great.

1:00:01 > 1:00:05And then, James, could you chop me some parsley and coriander?

1:00:05 > 1:00:07- The dreaded parsley, see? - Sorry! Sorry!

1:00:07 > 1:00:10I tell you what, we'll leave the parsley out

1:00:10 > 1:00:14- and we'll put the coriander in, eh? - All right, OK. Coriander.

1:00:14 > 1:00:17- Success, at last! - LAUGHTER

1:00:17 > 1:00:20And what we're doing is we're separating this egg, kind of...

1:00:22 > 1:00:25- ..and putting that into the mix.- OK.

1:00:25 > 1:00:28Just to bind it a little bit.

1:00:28 > 1:00:32And then we'll put some salt in, a little bit of pepper.

1:00:32 > 1:00:35Now, this is the bit my seven-year-old son, Dylan, loves.

1:00:35 > 1:00:38I hope you're awake there, Dyl! If you're awake, get up!

1:00:38 > 1:00:40He likes getting his hands in it.

1:00:40 > 1:00:43You mentioned tagine. They cook a lot with chicken out there,

1:00:43 > 1:00:44particularly lamb, as well.

1:00:44 > 1:00:46- But I suppose you could do lamb mince as well?- Absolutely.

1:00:46 > 1:00:49Lamb mince you could do with this as well.

1:00:49 > 1:00:50They do some fantastic things

1:00:50 > 1:00:53with the preserved lemons as well, and olives. It's great.

1:00:53 > 1:00:55Oh, the salted lemons, absolutely beautiful!

1:00:55 > 1:01:01So, could you cut us a bit of onion and put it into that pan for us?

1:01:01 > 1:01:03Me hands are a bit, you know.

1:01:03 > 1:01:07- OK.- So the onion goes into the pan with some oil.

1:01:07 > 1:01:10- I'll do that. You're all right. - No, you're all right. I've got it.

1:01:10 > 1:01:12I'm just going to have to dirty your bottle.

1:01:15 > 1:01:17Some onions in there. Just sliced onions. Yeah.

1:01:17 > 1:01:19Just sliced onions, yeah. That'll do.

1:01:22 > 1:01:24- Right, what's next? - Let's form the balls.

1:01:24 > 1:01:27You form the balls, and you want walnut-sized balls, eh?

1:01:27 > 1:01:30- Nothing more than that.- Right, so you're using water as well?

1:01:30 > 1:01:32You can, yeah. Put that on your hands.

1:01:32 > 1:01:33I, however, never do.

1:01:33 > 1:01:37Which is why my hands are like that, and yours are like that!

1:01:37 > 1:01:39And just brown those off.

1:01:39 > 1:01:41Yeah, I suppose this is great, like you said,

1:01:41 > 1:01:44the kids would love to do this kind of stuff.

1:01:44 > 1:01:45Oh, it's great, it's great.

1:01:45 > 1:01:47It's brilliant for them when they come in from school,

1:01:47 > 1:01:50because you can do it so far and then just before you serve it,

1:01:50 > 1:01:52put the eggs on. It's great.

1:01:52 > 1:01:55This type of thing, these will actually freeze really well.

1:01:55 > 1:01:57Yeah, they will. It will freeze really well.

1:01:57 > 1:01:58Yeah, before you cook them,

1:01:58 > 1:02:01it will be almost like an instant little snack, I suppose.

1:02:01 > 1:02:04- So, that's that.- OK, I'll continue to do those.

1:02:04 > 1:02:05- So what's next?- What's next is...

1:02:05 > 1:02:08- Do you need to brown those off? - We need to brown these off.

1:02:08 > 1:02:11Right, they're kind of nicely brown.

1:02:11 > 1:02:15And then we add some tomatoes.

1:02:15 > 1:02:18Tinned tomatoes, they're brilliant, they're fresh,

1:02:18 > 1:02:20they're freshly picked. Get them into the pan.

1:02:20 > 1:02:23A lot of the time, they can be better than the fresh ones,

1:02:23 > 1:02:26- depending on whether they're in season or not.- Absolutely.

1:02:26 > 1:02:28And then we've got some tomato puree.

1:02:30 > 1:02:33- Mix that in. - And then, the other ingredient,

1:02:33 > 1:02:35I mean, in every tagine, really...

1:02:35 > 1:02:38or every tagine that I've ever cooked - honey.

1:02:38 > 1:02:43Honey, yes. It's that wonderful flavour that you get in Morocco.

1:02:43 > 1:02:48There's a lot of cumin and a lot of honey used in the cuisine.

1:02:48 > 1:02:51- You could add almonds, particularly with lamb, as well.- Yes, absolutely.

1:02:51 > 1:02:52All that kind of flavours.

1:02:52 > 1:02:55- Flaked almonds in there. - Flaked almonds, good.

1:02:55 > 1:02:57And you keep that going. Now, that needs to...

1:02:57 > 1:02:59- we need to put some peas in.- Yep.

1:03:01 > 1:03:05- It's great if you've got an upset tummy, isn't it, cumin?- Yeah.

1:03:05 > 1:03:09Just have it dry with some water and it kind of sorts you out.

1:03:09 > 1:03:13- To have with his cooking! - LAUGHTER

1:03:13 > 1:03:15Hey, that's nice (!) What a love! What a support that is!

1:03:15 > 1:03:16No, I didn't mean that!

1:03:16 > 1:03:18Do you know... And then, lid on.

1:03:18 > 1:03:21And then this is what it should look like after about ten minutes.

1:03:21 > 1:03:23- Where have you gone?- I'm here.

1:03:23 > 1:03:25Don't leave us like this. People are watching, you know.

1:03:25 > 1:03:28And, um... So we do that.

1:03:28 > 1:03:31So that's what it should look like after ten minutes.

1:03:31 > 1:03:34- Are we going to crack the eggs in? - We'll crack the eggs in.

1:03:34 > 1:03:36Now, this is what they would do in that market, would they?

1:03:36 > 1:03:39Yeah, well, what we found was, as we were travelling on the bikes

1:03:39 > 1:03:41and stuff, what we found was that

1:03:41 > 1:03:42we were ordering this more and more often,

1:03:42 > 1:03:44because it's just such a great comfort eat.

1:03:44 > 1:03:47- So, throw in the egg... - Throw in the eggs, Bob's your uncle.

1:03:47 > 1:03:50- Put the top back on.- How long would you cook that for?

1:03:50 > 1:03:52Oh, ten minutes? Five minutes? 5-10 minutes.

1:03:52 > 1:03:54And then this is what it should look like...

1:03:57 > 1:03:59..after it's been cooked.

1:04:01 > 1:04:04- One with, one without. - One with, one without.

1:04:04 > 1:04:06I'm going to chuck some parsley here.

1:04:06 > 1:04:09- There you go.- That goes on there.

1:04:09 > 1:04:11And this is, as I said before,

1:04:11 > 1:04:14it's just brilliant with bread or with couscous.

1:04:17 > 1:04:20- Or with chips. It's great with chips.- With chips?

1:04:20 > 1:04:22It's brilliant with chips. Look at all that lovely sauce.

1:04:22 > 1:04:25There's one for Eddie there. A little bit of parsley over the top.

1:04:25 > 1:04:30Yes, a little bit of parsley over the top. One for Eddie.

1:04:30 > 1:04:33- With couscous, it's kind of like a meal all on its own.- Well, it is.

1:04:33 > 1:04:35Very protein-y.

1:04:35 > 1:04:37Well, what's good about it, we have to think about that

1:04:37 > 1:04:39when we are on the road, because one-pot dishes,

1:04:39 > 1:04:42- cos fundamentally, we've got two burners and a plastic table.- Yeah.

1:04:42 > 1:04:46It's absolutely superb. Pop a little bit on there.

1:04:46 > 1:04:50- Remind us what that is again. - It is a kofta tagine with peas

1:04:50 > 1:04:54- and a really rich tomato sauce with eggs.- Simple as that.

1:04:58 > 1:05:02And one with... One parsley, and one without. Follow me. Fantastic.

1:05:02 > 1:05:06- There is yours, Eddie. - Thank you.- Zero parsley in there.

1:05:06 > 1:05:11There is yours. I don't know how you feel about scones followed by that.

1:05:11 > 1:05:14Tell us what you think of that.

1:05:14 > 1:05:16- But like you said, you can mix and match the meats.- Yes, you can.

1:05:16 > 1:05:18The most important thing with that,

1:05:18 > 1:05:21- you need to get something that is quite lean as well, not fatty.- Yes.

1:05:21 > 1:05:23Yes. I tell you what I have done it with as well.

1:05:23 > 1:05:27I've done it with, you know, shin, shin mince. Beef shin mince.

1:05:27 > 1:05:31- It's quite gelatinous.- Gelatinous. A lovely bounce to the meatball.

1:05:31 > 1:05:34It's really nice, that. But as you say, perfectly good with lamb.

1:05:34 > 1:05:36Everybody is diving in. What do you think, girls?

1:05:36 > 1:05:39The children would really like that, because it's not too strong.

1:05:39 > 1:05:41It's not too spicy at all.

1:05:41 > 1:05:44It's good - they just get stuck in with the bread and stuff.

1:05:44 > 1:05:46It's great when you are sat at the table, the family is there,

1:05:46 > 1:05:49you're breaking some bread, you are dipping in together.

1:05:49 > 1:05:52- Eddie?- The thing that I'd concur with the kids,

1:05:52 > 1:05:54anything that doesn't have a bone...

1:05:54 > 1:05:58If you give them a T-bone or a lamb chop or something,

1:05:58 > 1:06:00it's fiddly, isn't it?

1:06:00 > 1:06:05This they all adore and it's easy to say, "Finish your dinner."

1:06:05 > 1:06:08That's perfect. It's easy, it's natural, they can see it

1:06:08 > 1:06:12- and I don't know a child that doesn't like meatballs.- Exactly.

1:06:16 > 1:06:17You've got to try that at home.

1:06:17 > 1:06:20It was Allegra McEvedy's first time at the Omelette Challenge,

1:06:20 > 1:06:23but Michael Caines was keen to better his time.

1:06:23 > 1:06:26So, who would end up top? Take a look at this.

1:06:26 > 1:06:30Let's get down to business. All the chefs that come on the show battle it out against the clock

1:06:30 > 1:06:34and each other to test how fast they can make a very simple three-egg omelette.

1:06:34 > 1:06:37- Michael, some quick times since you were last on the show.- Yes.

1:06:37 > 1:06:40- Where are you? Right down here? - I was at 40 seconds.- 40 seconds.

1:06:40 > 1:06:42Anybody in particular you want to beat?

1:06:42 > 1:06:45I reckon it's probably this guy, the guy that you took over...

1:06:45 > 1:06:49- Shaun Hill. I'd like to beat the other man again.- This one here?

1:06:49 > 1:06:52- Mr Burton Race.- Mr Burton Race. So, the competition is really on.

1:06:52 > 1:06:54Allegra, first time you've been on the show. Been practising?

1:06:54 > 1:06:56Bit drunk last night, had a go.

1:06:56 > 1:06:58Anybody that you really want to beat on here?

1:06:58 > 1:07:01- What's the fastest woman up there? - Fastest woman is probably...

1:07:01 > 1:07:06- Is down there at 42? - Yes, 40 seconds.- Same as him.- Yes.

1:07:06 > 1:07:09Just got to beat him on this, that is all.

1:07:09 > 1:07:11Now, usual rule applies.

1:07:11 > 1:07:15You've got a three-egg omelette, you can use butter, cream, milk, cheese, it's up to you.

1:07:15 > 1:07:18It must be a seasoned, folded, three-egg omelette.

1:07:18 > 1:07:21Time starts when I say, it stops as soon as the omelette hits the plate.

1:07:21 > 1:07:25You've got to beat him. Are you ready? Three, two, one. Go.

1:07:25 > 1:07:27Come on, guys!

1:07:30 > 1:07:34This is where... Oh! Michael, catch up

1:07:34 > 1:07:37Get it in the pan, quick!

1:07:37 > 1:07:41Too busy opening those hotels and not enough time...

1:07:41 > 1:07:45That's what it is! It's got to be a cooked, folded omelette.

1:07:45 > 1:07:49One using the whisk, one using the spatula. Make sure it's cooked.

1:07:49 > 1:07:52- GONG CRASHES - We have an omelette there.

1:07:52 > 1:07:53GONG CRASHES

1:07:55 > 1:07:59- The Queen of fast food...- I think that'll do. Above hers, I think.

1:07:59 > 1:08:03Above hers. The woman who invented healthy fast food.

1:08:03 > 1:08:07This is a nice omelette. It's good. I'll register that.

1:08:07 > 1:08:11- That was quick, that was.- It's a nice scrambled egg.- Stressful.

1:08:11 > 1:08:13I'm not going to say it's disqualified,

1:08:13 > 1:08:16am I, after she's told me off for dropping stuff? Right, here we go.

1:08:16 > 1:08:21- This one? Michael, what is this? - It's artistic.

1:08:21 > 1:08:23- Scrambled egg.- Look at this. - I think it's excellent.

1:08:23 > 1:08:26There's not much difference.

1:08:26 > 1:08:28It's a wonder I'm not ill doing the show.

1:08:28 > 1:08:31I'll let you both on the board.

1:08:31 > 1:08:33Michael... Michael...

1:08:33 > 1:08:37Michael, how do you think you got on?

1:08:37 > 1:08:39I don't think I did very well that time.

1:08:39 > 1:08:42I don't know what came over me. Too many glasses of champagne, probably.

1:08:42 > 1:08:46Well, I can tell you that I want to get rid of that face on that board, anyway,

1:08:46 > 1:08:49because you look as if you're asleep. Look at it!

1:08:49 > 1:08:51Look at those two together.

1:08:51 > 1:08:52OK?

1:08:52 > 1:08:56- So, that's gone. You're quicker than 40 seconds.- Great.

1:08:56 > 1:08:58- Yes!- But how quick are you?

1:08:58 > 1:09:00I don't know. Top ten?

1:09:00 > 1:09:03- You're actually quicker than these. You beat these.- Yes!

1:09:03 > 1:09:06They say it's not competitive!

1:09:06 > 1:09:10- It's pathetic, isn't it? Grown men! - And women!

1:09:10 > 1:09:12- Yeah.- I haven't got on to you yet.

1:09:12 > 1:09:15You're actually right up here at 27 seconds.

1:09:15 > 1:09:18- Hey!- What about that?!

1:09:18 > 1:09:19Yes!

1:09:19 > 1:09:21- A very quick time. - That's very good.

1:09:21 > 1:09:24- Allegra...- Now you've got to be really quick, Allegra.

1:09:24 > 1:09:29- I'm staggered by that.- How do you think you've done? - Whatever happens, I'm pleased.

1:09:29 > 1:09:32Do you think the record has gone? Do you think our record has gone?

1:09:32 > 1:09:35- I hope so. - Who is he?- Knock Stuart off.

1:09:35 > 1:09:37- Knock Stuart off?- Yeah.

1:09:37 > 1:09:42Stuart is very competitive. I know this, cos he takes Friday night off to practise omelettes at home!

1:09:42 > 1:09:48- Sad.- Don't eat at his restaurant on Friday night cos he's practising omelettes at home. There you go.

1:09:48 > 1:09:52- You are bang level with him. 25 seconds.- Fantastic!- What about that!

1:09:52 > 1:09:58- APPLAUSE - A very good effort. First time on the show. Fantastic.

1:10:00 > 1:10:03See, Allegra, your omelette really was great.

1:10:03 > 1:10:08Now when Cyrus Todiwala thinks about what he's going to cook when he comes on the show,

1:10:08 > 1:10:10I'm sure he decides on a dish purely on the basis

1:10:10 > 1:10:12of how much work he can give me to do.

1:10:12 > 1:10:15This lamb recipe illustrates that point perfectly.

1:10:15 > 1:10:16Have a look at this.

1:10:16 > 1:10:18Great to have you back on the show.

1:10:18 > 1:10:21- Really?- What are we...? - You are dreading me coming in!

1:10:21 > 1:10:25We did this in rehearsal, so we're going to attempt... First of all,

1:10:25 > 1:10:28let's cook it first, then we'll explain it a little bit later.

1:10:28 > 1:10:30- It's not coming out. It doesn't like me any more.- Right.

1:10:30 > 1:10:32What's the name of this dish?

1:10:32 > 1:10:34OK, the name of this dish...

1:10:34 > 1:10:37- Shall I tell you in the Indian lingo or in English? - Whichever's the shortest one.

1:10:37 > 1:10:39OK. The shortest one's in English, perhaps.

1:10:39 > 1:10:42You've got a cannon of salt marsh lamb

1:10:42 > 1:10:45- on a bed of spiced chicken liver, which you're doing for me.- Yeah.

1:10:45 > 1:10:48Served with some fresh asparagus,

1:10:48 > 1:10:51with spinach and split yellow peas.

1:10:51 > 1:10:53And a deep-fried egg.

1:10:53 > 1:10:55- Yeah.- Is that OK?

1:10:55 > 1:10:57No, bread rolls with butter, too.

1:10:57 > 1:10:59Right. And what is it in Indian?

1:10:59 > 1:11:01In Indian? OK.

1:11:01 > 1:11:04HE SPEAKS IN DIALECT

1:11:07 > 1:11:08The asparagus.

1:11:08 > 1:11:12- What's that word?- Egg! Egg!

1:11:12 > 1:11:14- How can you live without eggs? - What does that translate to?

1:11:14 > 1:11:17Egg is translated as low cholesterol, healthy eating...

1:11:17 > 1:11:20- No, I know what an egg is! - LAUGHTER

1:11:20 > 1:11:23But what does it translate to in English?

1:11:23 > 1:11:26- Fried egg.- Fried egg. Right.

1:11:26 > 1:11:30We can make it complicated. We can do something else. I can teach you that.

1:11:30 > 1:11:33- It's very easy. Come to Bombay with me one day.- Right.

1:11:33 > 1:11:35What I've got in there, crushed peppercorns, toasted cumin,

1:11:35 > 1:11:39- and star anise.- Yeah.

1:11:39 > 1:11:41OK? In there,

1:11:41 > 1:11:45very quickly. A bit of salt.

1:11:45 > 1:11:47- The pepper we already have. - Now this is the lamb...?

1:11:47 > 1:11:49- This is the marinade for the lamb. - Right. OK.

1:11:49 > 1:11:53- We chuck some of our lime juice in. - Yeah.

1:11:53 > 1:11:57And what's going to happen there is just the fillet of beautiful cannon.

1:11:57 > 1:11:59Salt marsh. Excellent.

1:11:59 > 1:12:03- Salt marsh is coming in season now. It runs from sort of June till October, doesn't it?- Yeah.

1:12:03 > 1:12:06It's coming into season now. It's fantastic.

1:12:06 > 1:12:08Actually, I've just...

1:12:08 > 1:12:11This is lamb, but later on, when we get the salt marsh mutton as well,

1:12:11 > 1:12:13it's absolutely superb.

1:12:13 > 1:12:17Cos in India you use a lot of mutton, and also, a lot of offal, like chicken livers and stuff?

1:12:17 > 1:12:21All true. But Indians call everything that comes from sheep or goats "mutton".

1:12:21 > 1:12:27We don't differentiate between sheep and goat in terms of calling it mutton.

1:12:27 > 1:12:28- It's always called mutton.- Right.

1:12:28 > 1:12:32OK, but livers, yes, I wish the British public would eat more offal.

1:12:32 > 1:12:35We throw an awful lot of offal out in this country!

1:12:35 > 1:12:37THEY GROAN

1:12:37 > 1:12:40That's even worse than mine!

1:12:40 > 1:12:43Mr Martin, you're learning so much Indian food now!

1:12:43 > 1:12:46Just as you see all these chefs cooking.

1:12:46 > 1:12:47It is fascinating, I have to say.

1:12:47 > 1:12:49Because there's so many different types.

1:12:49 > 1:12:52So many different types, so many different regions.

1:12:52 > 1:12:54Yeah, there's over 50-odd regions, is there, or something?

1:12:54 > 1:12:57Well, if you were to just tick it off, I mean,

1:12:57 > 1:12:59we could look at something like 20 different cuisines.

1:12:59 > 1:13:02I'm going to pour a lot of oil in this pan for the egg, yeah?

1:13:02 > 1:13:05And then we can use the same one for the lovely omelettes.

1:13:05 > 1:13:08- Right, I'm doing that.- You're not doing any omelettes today, are you?

1:13:08 > 1:13:09No, no, you are!

1:13:09 > 1:13:12- Right, asparagus.- Asparagus.

1:13:12 > 1:13:17Where do you start when you start thinking of a recipe?

1:13:17 > 1:13:19Er...

1:13:19 > 1:13:21- Where do I start? What's in season?- Yeah.

1:13:21 > 1:13:24What can I do to make you more confused? LAUGHTER

1:13:24 > 1:13:27What can I do to make you work a bit more for me?

1:13:27 > 1:13:30You know, so you don't pick on me all the time?

1:13:30 > 1:13:31I don't pick on you!

1:13:31 > 1:13:34We just try all these things. Just to make you work a bit more.

1:13:34 > 1:13:38No, I think there is such a lot of fabulous British produce. Such a lot.

1:13:38 > 1:13:40I just don't know where to start sometimes.

1:13:40 > 1:13:41Because you're big on that, aren't you?

1:13:41 > 1:13:44You do a lot of work promoting the British produce.

1:13:44 > 1:13:47- Slow Food, that kind of stuff? - Absolutely.

1:13:47 > 1:13:50- I believe you're going over to Mark's?- Over to Mark's, yeah.

1:13:50 > 1:13:52With Jersey. We are promoting Slow Food in Jersey.

1:13:52 > 1:13:54And using Jersey produce.

1:13:54 > 1:13:57- But there's a hell of a lot going on at the same time anyway.- Yeah.

1:13:57 > 1:13:59- Do you want me to turn that lamb over?- Yes, sir, if you don't mind.

1:13:59 > 1:14:01Well, there are four sides to it.

1:14:01 > 1:14:03Yes.

1:14:03 > 1:14:06Do you want to flash that in the oven? Because it's quite a thick piece.

1:14:06 > 1:14:08- Do you want to flash it in the oven?- Um...

1:14:08 > 1:14:11Yes, let's just do this side first, and then flash it in the oven.

1:14:11 > 1:14:14What do you say? I think it will cook.

1:14:14 > 1:14:16- I think I'll flash in the oven. - OK, flash at the oven.

1:14:16 > 1:14:19LAUGHTER You win! Your kitchen!

1:14:19 > 1:14:23You can say, "My ship, my order!" LAUGHTER

1:14:23 > 1:14:25Right, asparagus is happening here.

1:14:25 > 1:14:27OK, I'm going to start on the asparagus

1:14:27 > 1:14:30as soon as I get the liver into the pan.

1:14:30 > 1:14:32This is the...explain to us what is happening with...

1:14:32 > 1:14:34OK, what I have done with the liver,

1:14:34 > 1:14:36we have just put in some ginger and garlic,

1:14:36 > 1:14:39and then we have put four powders in there.

1:14:39 > 1:14:42So, good old usual bandits, you know.

1:14:42 > 1:14:45- The turmeric, the cumin, the coriander, and the chilli. - Right.

1:14:45 > 1:14:49With these four, you can create a hell of a lot of different dishes.

1:14:49 > 1:14:52- Yep.- So four of them in there and, er...

1:14:52 > 1:14:55But they'd have that as, like, a street food, wouldn't they?

1:14:55 > 1:14:57- Over in India?- Oh, fantastic! I mean, for breakfast.

1:14:57 > 1:15:01If you went to Bombay, this is the common thing for breakfast.

1:15:01 > 1:15:05Offal. And the best thing to do is to scramble some egg into it.

1:15:05 > 1:15:09- Right.- And they call it ghotala, means confusion.

1:15:09 > 1:15:13- We call it confusion. A confused egg.- A confused egg? Perfect.

1:15:13 > 1:15:15- What do they call it again?- You can have it...

1:15:15 > 1:15:18- Liver ghotala, they call it.- Right. - So it's fresh liver,

1:15:18 > 1:15:20but they also add spleen and kidney to it.

1:15:20 > 1:15:22They don't mind mixing...

1:15:22 > 1:15:25- It was going well until you said spleen.- Yes, fantastic.

1:15:25 > 1:15:27It was going well.

1:15:27 > 1:15:29Just liver, cooked like what we are going to do.

1:15:29 > 1:15:32And then in there, you throw in...

1:15:32 > 1:15:34Some tomatoes and a bit of spleen.

1:15:35 > 1:15:37And you break in a fewer eggs.

1:15:37 > 1:15:40And it's done. Come on, Mr Martin. It's perfect.

1:15:40 > 1:15:42Can I just do a bread roll?

1:15:42 > 1:15:44- Use your lovely skill to break an egg.- You want an egg?

1:15:44 > 1:15:48- Deep-fried egg?- What can we do without egg?- Deep-fried egg.

1:15:48 > 1:15:49What could we do without eggs?

1:15:51 > 1:15:53- Eggs is the be all and end all of this world, isn't it?- Yup.

1:15:53 > 1:15:55Goes straight in there. Fry that

1:15:55 > 1:15:58and then we've got... Why the bread bun?

1:15:58 > 1:16:00Yeah, bread. If you just want to cut it in half.

1:16:00 > 1:16:05- But why the bread?- Because it's like an overdose of cholesterol.

1:16:05 > 1:16:07We don't settle for anything less.

1:16:07 > 1:16:10Because imagine bread is the gift of God, isn't it?

1:16:12 > 1:16:15The gift to mankind, whatever you say. I love bread.

1:16:15 > 1:16:20Right. I've got my bread. Now tell us what you've got in this pan here.

1:16:20 > 1:16:22- OK, which pan?- This one here.

1:16:22 > 1:16:29What I've done here, I've put in the mustard seeds, and cumin,

1:16:29 > 1:16:32and I've put in split yellow peas soaked for six to eight hours

1:16:32 > 1:16:36or overnight, and in this instance, we're using split yellow peas

1:16:36 > 1:16:42- as a flavouring agent, and not as a dish itself.- Right, OK.

1:16:42 > 1:16:47And in there, then, once the asparagus starts to half cook...

1:16:47 > 1:16:49I don't think I should cook the asparagus more because

1:16:49 > 1:16:51- I think it's just super this time of year.- Yup.

1:16:52 > 1:16:56We finish it off lightly. Let it come together.

1:16:57 > 1:16:59Good old fried egg coming on beautifully.

1:16:59 > 1:17:02How do you like the look of that fried egg, sir?

1:17:02 > 1:17:04Look at that, look at that, look at that, look at that.

1:17:06 > 1:17:08- Cyrus?- Yes, madam?

1:17:08 > 1:17:10How come you use English...

1:17:10 > 1:17:13- you're not using Indian bread. - Indian bread?

1:17:13 > 1:17:14I'm living in England, madam.

1:17:14 > 1:17:18- It is my duty to support everything British.- Oh, right. OK!

1:17:18 > 1:17:19I am duty-bound.

1:17:19 > 1:17:27Promote British. When I'm in India, I use Indian. But I'm in Britain.

1:17:27 > 1:17:30Yes, we've got a lot of coconut trees down in Watford, haven't we?

1:17:30 > 1:17:34- He's used more coconut than I would. - Limes, I grow those in the garden.

1:17:34 > 1:17:38Little lime in there, sir, if you don't mind. Little lime there, sir.

1:17:38 > 1:17:42- It's all coming together. - Do you want me to take the lamb out?

1:17:42 > 1:17:44Yes, sir, if you don't mind. It should be ready by now.

1:17:47 > 1:17:48There you go.

1:17:49 > 1:17:52- Right, we'll leave that to rest. - Yes.

1:17:53 > 1:17:56Put it on the pan, on the pan.

1:17:56 > 1:17:58There you go.

1:17:59 > 1:18:01Right, are we ready?

1:18:01 > 1:18:03- We are ready.- We're ready! - I am ready to serve.

1:18:03 > 1:18:06As well as the restaurants and everything else,

1:18:06 > 1:18:09you're big in this food trailer thing. Explain to us what that is.

1:18:09 > 1:18:12- Yes, we have... - It's being specially made?

1:18:12 > 1:18:15It's being specially made at the moment in Germany.

1:18:15 > 1:18:19It's a mobile unit that's going to be positioned at Lord's

1:18:19 > 1:18:23during the cricket game, and wherever else we go in the country.

1:18:23 > 1:18:27It's beautiful. It's an all in one unit, just like a mobile kitchen.

1:18:29 > 1:18:31And...we give food out of that.

1:18:31 > 1:18:35On a good day, you could be doing 400-500 meals on that.

1:18:35 > 1:18:38You can drive it down my road!

1:18:38 > 1:18:41- That'll be nice.- We'll come there.

1:18:41 > 1:18:44And then there's a new restaurant happening,

1:18:44 > 1:18:48which is going to be at the new Hilton opening at Terminal 5.

1:18:48 > 1:18:50So, that's happening.

1:18:50 > 1:18:54- That's going to keep me busy. - Called?- Pardon?- Called?

1:18:54 > 1:18:57- Cold?- What's it called?- It's called Mr Todiwala's Kitchen.

1:18:57 > 1:19:00- Oh, right. - For the first time. Troublesome.

1:19:00 > 1:19:02The first time you've had your name up on the door?

1:19:02 > 1:19:05I've had my name for the first time on the door, actually.

1:19:05 > 1:19:08Then, of course, this big festival is coming up, you know.

1:19:08 > 1:19:12- Did you hear about that, on Clapham Common?- Yes, I heard about that.

1:19:12 > 1:19:16It's for the Prince's Trust and Jamie Oliver Foundation,

1:19:16 > 1:19:19and whatever else. We're going to raise some good money over there.

1:19:19 > 1:19:25Deep-fried egg. That's what I have to do on the menu. Deep-fried egg.

1:19:25 > 1:19:28A bit of asparagus. Beautiful asparagus.

1:19:28 > 1:19:30I'm checking to see if everything's being used.

1:19:30 > 1:19:35- Check again, sir.- Yes. We've used everything?- And the bread.

1:19:35 > 1:19:37So, what do we have there?

1:19:37 > 1:19:42Some beautiful pan-fried fillet canon of salt marsh lamb

1:19:42 > 1:19:45on a bed of spiced chicken livers, deep-fried egg,

1:19:45 > 1:19:49asparagus with fresh coconut and split yellow peas,

1:19:49 > 1:19:52just flavoured with curry leaves and mustard seeds.

1:19:52 > 1:19:55And, of course, God's own bread and butter.

1:19:55 > 1:19:57Bread and butter, there you go.

1:20:03 > 1:20:08You are a genius because I know this tastes unbelievable.

1:20:08 > 1:20:09Dive into that.

1:20:09 > 1:20:14- It looks so frenetic, stuff going everywhere.- smells lovely.

1:20:14 > 1:20:16- Difficult to know where to start, innit?- I know!

1:20:16 > 1:20:20- You've almost got a trucker's breakfast over here.- Perfect.

1:20:20 > 1:20:22- Almost.- Fried egg and a bread bun.

1:20:22 > 1:20:23And then this just...

1:20:24 > 1:20:27Get everything on there? Don't want to miss out!

1:20:30 > 1:20:32Mm...

1:20:36 > 1:20:39I was exhausted after that, but it really was delicious.

1:20:39 > 1:20:42When Inbetweeners star Blake Harrison came in to the studio,

1:20:42 > 1:20:45he had his heart set on sirloin steak for Food Heaven.

1:20:45 > 1:20:48But, let's face it, it wasn't his decision to make.

1:20:48 > 1:20:51And would the studio guests really make him eat cauliflower?

1:20:51 > 1:20:52Have a look at this.

1:20:52 > 1:20:55Food Heaven would be this lovely piece of sirloin,

1:20:55 > 1:20:58lovely piece of sirloin, I have to say, which could be pan-fried,

1:20:58 > 1:21:02served with a little peppercorn sauce, mashed potato.

1:21:02 > 1:21:04- The idea is it is Food Heaven, see? - Yeah...

1:21:04 > 1:21:07A little bit of green beans with hazelnuts,

1:21:07 > 1:21:09- a touch of sherry vinegar. - Broad beans?- No broad beans.

1:21:09 > 1:21:12Alternatively, Food Hell would be cauliflower.

1:21:12 > 1:21:14Two of your hates - cauliflower,

1:21:14 > 1:21:16- cauliflower cheese as well with... - It smells horrible.

1:21:16 > 1:21:18I hate cauliflower.

1:21:18 > 1:21:21- And cabbage as well to top it off. - Just to make it worse, yes.

1:21:21 > 1:21:24- But you have got a pork chop. - That's good, so it could be like Food Purgatory.

1:21:24 > 1:21:27It was 2-1 to people at home.

1:21:27 > 1:21:30Alexis chose Hell. That made it 2-2.

1:21:30 > 1:21:34- You've got to thank Mr Rankin... - Oh, give us a hug!

1:21:34 > 1:21:35Give me a hug. Give me the love!

1:21:35 > 1:21:37You've always been my favourite.

1:21:37 > 1:21:39Take that back to Francais. There you go.

1:21:39 > 1:21:42We lose that one out of the way. Our steak here.

1:21:42 > 1:21:45What we're going to do is season this, get this on.

1:21:45 > 1:21:47If you deal with the peppercorn sauce, please.

1:21:47 > 1:21:50- If you can crush me those as well. - Yep, yep.

1:21:50 > 1:21:53Pass me the potatoes as well, please, through there.

1:21:53 > 1:21:55Peppercorn sauce, we can get on and do that.

1:21:55 > 1:21:59We're going to take the steak and get that straight on. I've got one in the oven as well,

1:21:59 > 1:22:02so we basically pop that straight on that, a touch of butter.

1:22:04 > 1:22:06We're going to pan-fry this.

1:22:06 > 1:22:09Because it's quite big, we're going to pan-fry it

1:22:09 > 1:22:10and roast it in the oven.

1:22:10 > 1:22:14- Sounds awesome.- Sounds awesome. - This is the best part of a show.

1:22:14 > 1:22:18You know you're getting Food Heaven and you're watching amazing chefs cook it. This is pretty good.

1:22:18 > 1:22:21I think you'll have to help me make the peppercorn sauce.

1:22:21 > 1:22:23Well, I mean, I will mess it up, but let's have a go.

1:22:23 > 1:22:27It's a good thing for a bloke to learn, I think, peppercorn sauce.

1:22:27 > 1:22:31- You think so?- Yeah.- I always find it's the temperature of the pan.

1:22:31 > 1:22:35- Don't you think?- The temperature... I just took that off!

1:22:35 > 1:22:39If you just notice at home, James just put it back on the heat!

1:22:39 > 1:22:41Blake, if you would just...

1:22:41 > 1:22:43It's fine like that. Right.

1:22:43 > 1:22:47Little bit of fresh thyme going in there as well. A few little bits.

1:22:47 > 1:22:50We just get a nice bit of colour on the steak first of all.

1:22:50 > 1:22:52Now, this is half olive oil, half butter.

1:22:52 > 1:22:55You cook it in purely butter, it's going to burn.

1:22:55 > 1:22:58You cook it in olive oil, you're not going to get the same colour.

1:22:58 > 1:22:59So half and half. That's the secret.

1:22:59 > 1:23:02There's no pepper on here cos of the peppercorn sauce.

1:23:02 > 1:23:05This one over there, we're going to make a little butter,

1:23:05 > 1:23:08once he's done with the mashed potato there. Thank you very much.

1:23:08 > 1:23:13We've got some hazelnuts, which I will melt in a little bit of butter.

1:23:13 > 1:23:15Right, explain to us this pepper sauce.

1:23:15 > 1:23:19It's a very quick one, I think, for your recipe.

1:23:19 > 1:23:20We've got black pepper in that.

1:23:20 > 1:23:25Sweating a little bit of shallots, in butter

1:23:25 > 1:23:28and I've got the pepper in there because I don't know about you,

1:23:28 > 1:23:31- but I prefer a slightly more cooked black pepper flavour.- Yeah.

1:23:31 > 1:23:36- So, when those are a little bit soft and cooked...- That's the steak...

1:23:36 > 1:23:39- ..what you want to do...- Hold on, it's not the Rankin show.

1:23:39 > 1:23:45- This goes in the oven.- I'm working with the other talent here. Right?

1:23:45 > 1:23:48OK. I want you to tip... No.

1:23:48 > 1:23:54You have to do both at once. No good hiding behind me. Don't worry.

1:23:54 > 1:23:59- You're going to tip that in there. - Watch your hands.

1:23:59 > 1:24:00Careful, watch your hands!

1:24:01 > 1:24:03Whoa!

1:24:03 > 1:24:05Now you're cooking.

1:24:05 > 1:24:08- There you go. Did you enjoy that? - That was pretty good.

1:24:08 > 1:24:11Although I was slightly why, "Watch your hands, watch your hands!"

1:24:12 > 1:24:16In goes a bit of gravy and finally a bit of cream.

1:24:16 > 1:24:19And we take the liquor out of here,

1:24:19 > 1:24:23this is the leftover bits of the steak, pop that in there as well.

1:24:24 > 1:24:28- Add the cream. - OK, am I going to burn myself?

1:24:28 > 1:24:31Pretend you're James Martin. Give it a bit of...

1:24:31 > 1:24:32Enough!

1:24:32 > 1:24:35He was pretending he's James Martin!

1:24:35 > 1:24:38There you go, see? See what happens?

1:24:41 > 1:24:43Just a little bit more, there you go.

1:24:44 > 1:24:47That's all right, bring that to the boil.

1:24:47 > 1:24:52- What, is there a shortage of potatoes?- Times are tight.

1:24:52 > 1:24:56- Look, he's left half of it in there, look.- That's the French way.

1:24:56 > 1:24:57You only use the best.

1:24:57 > 1:24:59Right.

1:24:59 > 1:25:02Do you need more mashed potatoes? I don't think you do.

1:25:02 > 1:25:04I think I might do, Chef.

1:25:04 > 1:25:07Go on, Paul. In there.

1:25:07 > 1:25:09Oh, I've broken it!

1:25:09 > 1:25:11While they're messing around over there,

1:25:11 > 1:25:14we're going to do a little butter to go with this.

1:25:14 > 1:25:16That's a bit warm as well.

1:25:17 > 1:25:20We'll get rid of that, that's too hot.

1:25:20 > 1:25:22I don't think I'm doing this right...

1:25:22 > 1:25:23On there.

1:25:25 > 1:25:29- What ARE you doing? - It's too complicated for us.

1:25:29 > 1:25:33Come on, it's meant to be my Food Heaven, you're messing it up for me.

1:25:36 > 1:25:39- More! More potatoes!- More potatoes?

1:25:40 > 1:25:42What is this dish?

1:25:42 > 1:25:45James makes all this food...

1:25:45 > 1:25:46For the viewers at home,

1:25:46 > 1:25:48I'd like them to know that he makes all his food,

1:25:48 > 1:25:51pretends he's going to eat it all, and then he doesn't eat it.

1:25:51 > 1:25:53- Of course I eat it! - I end up eating it.

1:25:53 > 1:25:57Look at the waist you've got there.

1:25:58 > 1:26:01When I was an embryo, I had a bigger waistline than what you have.

1:26:01 > 1:26:04Viewers are going, "Look how beautifully slim that Paul Rankin is.

1:26:04 > 1:26:09- "Makes James look like he's eaten too many pies."- Lovely man.

1:26:09 > 1:26:11Nice man, but, anyway.

1:26:11 > 1:26:13Viewers will be thinking they should be watching golf.

1:26:13 > 1:26:15Look at him, thin little thing.

1:26:15 > 1:26:18Right. Needs feeding. In we go with the beans.

1:26:18 > 1:26:21- We've known each other for a long time.- Yeah.

1:26:21 > 1:26:25Right, then we put a touch of sherry vinegar. Where's it gone?

1:26:25 > 1:26:27- Here, I was hiding it. - Tiny bit of sherry vinegar.

1:26:27 > 1:26:30Does the sauce need more pepper? Have you been tasting it?

1:26:30 > 1:26:32I haven't been tasting it.

1:26:32 > 1:26:35One thing you want to be doing when you're cooking

1:26:35 > 1:26:36is taste, taste, taste.

1:26:36 > 1:26:39So, does it need more salt? Does it need more pepper?

1:26:42 > 1:26:47- Be confident.- I'd go for a bit more salt.- A bit more salt. Pepper's OK?

1:26:47 > 1:26:50- Oh, yeah, pepper's fine. - Perfect. You're coming along.

1:26:50 > 1:26:53There's enough brandy in it, that's for sure.

1:26:53 > 1:26:56That wasn't Irish whisky?

1:26:56 > 1:26:59Right, my mashed potato. Look at that! We got that in the end.

1:27:02 > 1:27:05- Alexis... - What would you like me to do?

1:27:05 > 1:27:09- Because you've got to garnish this with that, you see.- Oh, that's...

1:27:09 > 1:27:11And then we slice the beef.

1:27:12 > 1:27:15- Beautiful.- It's beautiful, actually.

1:27:16 > 1:27:19- Over there.- This is heaven. - This IS heaven.

1:27:19 > 1:27:24- I haven't asked you how you wanted your steak.- Whatever.- How it comes?

1:27:24 > 1:27:27- Medium's fine, but...- That's how it is.- So, it's perfect. Heaven.

1:27:27 > 1:27:31Basically, to test the steak, press that bit here,

1:27:31 > 1:27:33press this part of your thumb there, press that.

1:27:33 > 1:27:36That's rare. Go down to your next one, medium rare,

1:27:36 > 1:27:39and this finger, if you press that finger there, push that.

1:27:39 > 1:27:43- Press that, it's the same texture. - And that's medium?- Yeah.

1:27:43 > 1:27:46- That's how you can tell. - What's the first one? Is that rare?

1:27:46 > 1:27:49The first one's rare. The last finger's ruined.

1:27:49 > 1:27:52- Are you confused?- I'm always confused, don't worry about me!

1:27:52 > 1:27:53We've got our beef.

1:27:55 > 1:27:57We've got our pepper sauce.

1:27:59 > 1:28:01Mm. It's all right.

1:28:03 > 1:28:06- Somebody added too much cream to it. - Well...

1:28:06 > 1:28:11Alexis is here, and he did this in rehearsal. Over the edge.

1:28:11 > 1:28:16- It's the trendy way.- There you go, Blake.- That looks brilliant.

1:28:16 > 1:28:19- Dive in.- Thank you.- Help yourself.

1:28:19 > 1:28:23The beef just wants to rest, by the way, when it comes out of the oven.

1:28:23 > 1:28:25- How is it?- It's lovely.

1:28:29 > 1:28:32Thank goodness we got all the potatoes in the end.

1:28:32 > 1:28:33That's it for today's Best Bites.

1:28:33 > 1:28:35If you want to have a go at any of the recipes

1:28:35 > 1:28:39you've seen on today's show, you can find loads of them

1:28:39 > 1:28:43and more besides on our website, just a click away, at bbc.co.uk/recipes.

1:28:43 > 1:28:47Have a great weekend and I'll see you very soon. Bye for now.