Episode 83

0:00:02 > 0:00:04Good morning. We're ready for another lip-smacking batch

0:00:04 > 0:00:06of recipes in today's Saturday Kitchen Best Bites.

0:00:27 > 0:00:29Welcome to the show. We've got some great chefs

0:00:29 > 0:00:31and celebrity guests for you this morning,

0:00:31 > 0:00:34including Hollywood actress Julia Stiles and the front man

0:00:34 > 0:00:37from The Script and The Voice judge Danny O'Donoghue.

0:00:37 > 0:00:41Silvena Rowe braises pork belly. She glazes it with a blueberry and

0:00:41 > 0:00:45chilli molasses, and makes a whipped feta yoghurt and cumin salad.

0:00:45 > 0:00:48Honorary Italian Theo Randall returns to the kitchen to

0:00:48 > 0:00:49roast monkfish.

0:00:49 > 0:00:52He serves it with prosciutto, artichokes, capers,

0:00:52 > 0:00:54parsley and Charlotte potatoes.

0:00:54 > 0:00:57We revisit the very first time Lawrence Keogh graced

0:00:57 > 0:01:01the Saturday Kitchen studios. He had Gressingham duck on the menu.

0:01:01 > 0:01:03The breast is peppered and served with cherries, lovage

0:01:03 > 0:01:06and homemade elderflower dressing.

0:01:06 > 0:01:09Danny O'Donoghue faces food heaven or food hell.

0:01:09 > 0:01:10Will he get food heaven -

0:01:10 > 0:01:13steak, and a delicious char-grilled T-bone steak

0:01:13 > 0:01:15with heritage tomato chutney and fig salad -

0:01:15 > 0:01:18or would he get his dreaded food hell, goat's cheese?

0:01:18 > 0:01:21That is a goat's cheese and courgette en papillote

0:01:21 > 0:01:23to be precise, with a spring salad.

0:01:23 > 0:01:27But first, it is time to revisit the Queen's Diamond Jubilee weekend

0:01:27 > 0:01:29when Daniel Clifford came to the studio

0:01:29 > 0:01:32armed with the finest asparagus he could find.

0:01:32 > 0:01:36Welcome back, Daniel. On the menu, seasonality for you first of all.

0:01:36 > 0:01:40Yes, asparagus. I believe Cambridge asparagus is brilliant.

0:01:40 > 0:01:42You were going to say the best then, weren't you?

0:01:42 > 0:01:44We are all going to argue about it.

0:01:44 > 0:01:48Basically, we are going to griddle some asparagus as a garnish,

0:01:48 > 0:01:50we are going to make a veloute and poach some eggs.

0:01:50 > 0:01:53The eggs will be wrapped in potato.

0:01:53 > 0:01:57This is asparagus asparagus but some fun things with the poached eggs.

0:01:57 > 0:02:01That's it. I am going to start prepping the asparagus straightaway.

0:02:01 > 0:02:04- Do you want a touch of vinegar in the...?- A touch of vinegar, Chef.

0:02:04 > 0:02:07- And a bit of salt in that water. - That's it.

0:02:07 > 0:02:11The reason I am snapping these down is just to get rid of that woody bit.

0:02:11 > 0:02:13It's not going to blend that well.

0:02:13 > 0:02:15We are about halfway through the season now.

0:02:15 > 0:02:20Yeah, it has been a strange year this year. This is beautiful.

0:02:20 > 0:02:24After Scotland, you've got pretty good asparagus down there.

0:02:24 > 0:02:27Not too bad. You will have to come down and taste it, Chef.

0:02:27 > 0:02:31I've tried to grow some asparagus in the garden, it has been OK this

0:02:31 > 0:02:34year but some people have not been producing that good a crop.

0:02:34 > 0:02:38The whole season has completely changed for everything this year.

0:02:38 > 0:02:40I've put some tomatoes in the greenhouse

0:02:40 > 0:02:43and they are flying at the moment.

0:02:43 > 0:02:48I am not too keen on the white asparagus. I don't know why.

0:02:48 > 0:02:52It is basically the same, it is just grown under black bin liners.

0:02:52 > 0:02:56It is just something about it. It doesn't look right.

0:02:56 > 0:02:59In France they use it a lot.

0:02:59 > 0:03:04Talking about the tongue, I remember cooking that quite a lot in France.

0:03:04 > 0:03:06Anyway, this is for the puree.

0:03:06 > 0:03:10Yeah. I'm going to quickly dice an onion down, to get that sweated off.

0:03:11 > 0:03:14You want me to chop this asparagus?

0:03:14 > 0:03:16For the soup, please. That'd be lovely.

0:03:16 > 0:03:18- The egg is in?- One egg is in, yeah.

0:03:23 > 0:03:24So, I've been very busy.

0:03:24 > 0:03:28Tell us about the Midsummer House thing,

0:03:28 > 0:03:30because you've had that for 15 years?

0:03:30 > 0:03:33I have had it for 14 years, going into my 15th year.

0:03:33 > 0:03:38It has been a roller coaster, really. I have had some of the best

0:03:38 > 0:03:41years of my life there and we have been flooded twice.

0:03:41 > 0:03:45It is right on the river, isn't it?

0:03:45 > 0:03:49Yeah, right on the river, but this year it's been phenomenal.

0:03:49 > 0:03:53I have just put a new conservatory on, which takes us up to 70 covers.

0:03:53 > 0:03:55We used to be 45.

0:03:55 > 0:04:01We've had so many people wanting to get in at the weekends that now

0:04:01 > 0:04:04I can near enough cook for everybody.

0:04:04 > 0:04:07Once that is sweated down...

0:04:07 > 0:04:09The idea of the soup is that everything has to be cooked

0:04:09 > 0:04:12really, really quickly to maximise the flavour

0:04:12 > 0:04:15and maximise the taste, really.

0:04:15 > 0:04:20This is hot already, this is a light brown chicken stock.

0:04:20 > 0:04:24That goes in, so that needs to cook out for about five minutes.

0:04:24 > 0:04:28We just bring that to the boil. This one over here is for the puree.

0:04:28 > 0:04:31This one here, yeah. So all I have to do now is turn a couple

0:04:31 > 0:04:33bits of asparagus down very quickly.

0:04:33 > 0:04:38I am just amazed at the poached egg, like, how easy it is.

0:04:38 > 0:04:42- It's really difficult! - He just makes it look easy.

0:04:42 > 0:04:45I basically just use boiling salted water, a touch of vinegar

0:04:45 > 0:04:48and then just swirl it round and crack the egg in the middle,

0:04:48 > 0:04:51and then just, literally, you turn the heat down, but it is a good

0:04:51 > 0:04:54way of keeping it, in ice cold water, it keeps the shape.

0:04:54 > 0:04:58It is the swirling bit.

0:04:58 > 0:05:02That makes it go nice and round so it doesn't go all flat.

0:05:02 > 0:05:05And good eggs is a big secret.

0:05:05 > 0:05:08All I am doing now is just quickly going to take these off.

0:05:08 > 0:05:12They are just a bit chewy and I am just going to quickly turn

0:05:12 > 0:05:14it down, this is the way they do it in France.

0:05:14 > 0:05:17- Just take that bit down there. - Do you do that at home, Daniel?

0:05:17 > 0:05:21- No, I don't do it at home.- Why do you put the little line around it?

0:05:21 > 0:05:25Just to make it look smart. It is one of those cheffy tricks that we do.

0:05:25 > 0:05:28You said in rehearsal that your menu is simplified...

0:05:28 > 0:05:32I am simplifying everything. This is simplified.

0:05:32 > 0:05:35You should have seen it ten years ago, it was chaotic then.

0:05:35 > 0:05:39I am basically concentrating more on taste now, taste and flavour.

0:05:39 > 0:05:42Gone are the days when I am putting 15 things on my plate.

0:05:42 > 0:05:45Now, as you can see, I just put a lot of asparagus on.

0:05:45 > 0:05:48It is the way people's tastes have changed, but certainly

0:05:48 > 0:05:52when it comes to that two-star level, you say making things

0:05:52 > 0:05:58- simple but it's still got to be an element of complicated.- Yes, it has.

0:05:58 > 0:06:02But as you get older, you start realising that your tastes change,

0:06:02 > 0:06:07- the way that you think about food changes.- Your knees are hurting.

0:06:07 > 0:06:11And lifestyle changes as well.

0:06:11 > 0:06:16I am cooking in Cambridge for people that want to come

0:06:16 > 0:06:19and have a fantastic experience, but they also want to recognise what

0:06:19 > 0:06:22they are eating and know what they are eating. It is down to produce.

0:06:22 > 0:06:26If the produce is brilliant, you should be doing less to it.

0:06:26 > 0:06:30- I have decided I don't like tasting menus.- Oh, God.

0:06:30 > 0:06:33There is too much, it goes on for ever

0:06:33 > 0:06:37and there are just too many different flavours.

0:06:37 > 0:06:40- Maybe that is the Glaswegian in me. - Moving on.

0:06:40 > 0:06:43I've got a tasting menu.

0:06:43 > 0:06:46- I won't have that when I come to Cambridge.- Basically...

0:06:46 > 0:06:50You have just really thrown me then.

0:06:50 > 0:06:52Look, I will just do you chicken and chips.

0:06:52 > 0:06:56These potatoes, you mentioned great produce...

0:06:56 > 0:06:59These are called Chippers' Choice and the reason I use

0:06:59 > 0:07:02Chippers' Choice potatoes is because they are the best frying potatoes.

0:07:02 > 0:07:05- You get a really, really nice crispy...- You want this in the puree?

0:07:05 > 0:07:09That goes in the puree. That is beurre noisette and boiled cream.

0:07:09 > 0:07:12And the soup will be about two minutes away.

0:07:12 > 0:07:16A bit of spinach just for colour. Potatoes are peeled.

0:07:16 > 0:07:20I am just going to drop this in boiled salted water.

0:07:20 > 0:07:23That is the turned asparagus, that gets cooked for about two minutes

0:07:23 > 0:07:29just to release the flavour and then I am going to griddle it.

0:07:29 > 0:07:33- And then just char-grill it? - That is it.- OK.

0:07:33 > 0:07:36You can prepare these in advance.

0:07:36 > 0:07:39You mention the speed of the soup,

0:07:39 > 0:07:43the common thing with this is it has to be made as fast as possible.

0:07:43 > 0:07:46To keep the colour and the flavour and I have put beurre noisette

0:07:46 > 0:07:50in this because I think asparagus has got a lovely little nutty flavour.

0:07:50 > 0:07:54- I will move that out the way. - The eggs...

0:07:58 > 0:08:00I will lift this asparagus off.

0:08:04 > 0:08:07There we go. You want this char-grilling just a little bit.

0:08:07 > 0:08:10- Char-grill that.- Turn that off.

0:08:10 > 0:08:15For the egg, I have just trimmed off the excess.

0:08:15 > 0:08:19I am just going to run this through the slicer.

0:08:19 > 0:08:23- I am going to pop this in there. - The soup is close.- I will do that.

0:08:23 > 0:08:27- This is the Japanese turning slicer. - I am there, I am watching.

0:08:27 > 0:08:31All you do is you keep your thumb on there

0:08:31 > 0:08:33and you get this beautiful spaghetti.

0:08:38 > 0:08:41Dawn is going to buy one of them on the shopping channel.

0:08:41 > 0:08:43I was looking at the mixer as well

0:08:43 > 0:08:45but I was worried about the price of it.

0:08:49 > 0:08:53Look at that. I presume they do the mooli out of that.

0:08:53 > 0:08:57Yes, moolis, salads.

0:08:57 > 0:09:02For me...I am renowned for using it and it is just a bit of fun.

0:09:02 > 0:09:05For me, this whole dish is very child-friendly.

0:09:05 > 0:09:09It is a great way to get kids to eat eggs.

0:09:11 > 0:09:14And as you say, simple.

0:09:16 > 0:09:20- It is. The eggs you can prepare in advance.- That is it.

0:09:20 > 0:09:22It is so brilliant. I am so impressed with that.

0:09:22 > 0:09:24It is like making an elastic band ball.

0:09:29 > 0:09:33That goes straight in the fryer.

0:09:33 > 0:09:35Pass this through a sieve.

0:09:36 > 0:09:40- Asparagus is looking beautiful. - Getting there.

0:09:40 > 0:09:43I am definitely coming to your restaurant when we're in Cambridge.

0:09:43 > 0:09:46There won't be any tasting menus!

0:09:46 > 0:09:48The soup that you have got in here,

0:09:48 > 0:09:51the reason for the spinach is to keep the colour.

0:09:51 > 0:09:56Just to give it a nice green colour. I love the tea towel today.

0:09:56 > 0:10:00- It is all right, isn't it? - That is the puree, Chef?

0:10:00 > 0:10:04That's the puree. Asparagus is on, eggs are in.

0:10:04 > 0:10:07- It is good to see James running. - Yeah!

0:10:07 > 0:10:10We have yet to cook your dish. Tons of stuff going on there.

0:10:12 > 0:10:15Lemon juice is the third seasoning in my eyes

0:10:15 > 0:10:19and with asparagus, it really, really does help enhance it.

0:10:19 > 0:10:21It needs to be a last-minute thing

0:10:21 > 0:10:23because the acid will start to kill the colour.

0:10:23 > 0:10:28Let's get a spoon and taste that. Is the egg frying?

0:10:28 > 0:10:32Egg is coming, Chef, it is on its way.

0:10:35 > 0:10:39- Puree is done.- Happy with that. - That is lovely.

0:10:42 > 0:10:46- Just season that up. - So explain to us what this is, then.

0:10:46 > 0:10:51- This is the burnt onion ash. - It is easy to make.

0:10:51 > 0:10:54You really char-grill the onions without any oil at all,

0:10:54 > 0:11:00- but they have to be black, both sides.- Is that roasted in the oven?

0:11:00 > 0:11:04No, just on the stove, really, really heavily caramelised and

0:11:04 > 0:11:10then put them in the oven overnight at 60 degrees and then just blend it.

0:11:10 > 0:11:14It brings... It is funny, the idea comes from a hot dog.

0:11:14 > 0:11:18When you have hot dogs, you have burnt onions with it.

0:11:18 > 0:11:21- That is where most of my inspiration comes from now.- From a hot-dog stand?

0:11:21 > 0:11:23I love hot dogs!

0:11:25 > 0:11:30- The egg is there. - It is very simple.

0:11:30 > 0:11:35Nice piece of puree, right in the middle, for the egg to sit on.

0:11:39 > 0:11:41So that sits there nicely, like that.

0:11:43 > 0:11:49You have that lovely charred... flavour there.

0:11:49 > 0:11:51Onion powder everywhere.

0:11:53 > 0:11:57The egg sits on there like that and then at the restaurant, normally, we

0:11:57 > 0:12:01would just pour this at the table but we are going to do that here.

0:12:01 > 0:12:03- Look at that colour.- Lovely.

0:12:03 > 0:12:06That has a little bit of lemon juice at the end?

0:12:06 > 0:12:09- Just to bring out the nuttiness. - Tell us what that is.

0:12:09 > 0:12:13Veloute of asparagus with crispy hen's egg

0:12:13 > 0:12:16and griddled asparagus with burnt onion.

0:12:16 > 0:12:17- Easy as that.- Thank you.

0:12:22 > 0:12:26- Burnt onion.- It looks delicious. - So simple, really.

0:12:26 > 0:12:31- The art of that is the simplicity, I suppose.- It looks amazing.

0:12:31 > 0:12:35- It is all in the egg, though, isn't it?- It is all in the ash!

0:12:36 > 0:12:41- Can I get stuck in?- Dive into that.

0:12:41 > 0:12:45The idea is to give that long enough so the potato is cooked.

0:12:45 > 0:12:49It will keep the centre of the egg runny.

0:12:49 > 0:12:52Look at that. It is perfect.

0:12:52 > 0:12:54That is a two-star egg.

0:12:54 > 0:12:57Well, it was cooked by James, it should be three-star.

0:12:57 > 0:13:00And then the puree has gone on the bottom, just to hold the egg.

0:13:00 > 0:13:02- Happy with that?- That is amazing.

0:13:06 > 0:13:09Coming up - I will be treating Hollywood actress Julia Stiles

0:13:09 > 0:13:13to an indulgent chilli lobster, but first, Rick Stein visits

0:13:13 > 0:13:16the sunny Mediterranean island of Sicily.

0:13:16 > 0:13:18I suppose you could say this is dreams come true.

0:13:18 > 0:13:23When I am thinking about Elizabeth David and Mediterranean recipes

0:13:23 > 0:13:26and times in the sun by the Mediterranean, I am

0:13:26 > 0:13:30thinking about anchovy boats bringing in the catch as fresh as that.

0:13:30 > 0:13:33They are absolutely stiff fresh.

0:13:36 > 0:13:40This is one of the canneries here and everything is done by hand

0:13:40 > 0:13:41really quickly,

0:13:41 > 0:13:45mainly by women working like metronomes to their own

0:13:45 > 0:13:48rhythm as they take off the heads and remove the guts with the flick

0:13:48 > 0:13:51of a finger and sprinkle on sea salt -

0:13:51 > 0:13:54the oldest way of preserving fish.

0:13:54 > 0:13:56I ask why there wasn't a machine to do this,

0:13:56 > 0:13:59but the boss here, Agostino Recca,

0:13:59 > 0:14:03said in a resigned New York-Sicilian way, "There is

0:14:03 > 0:14:07"no machine because a machine can't tell a good anchovy from a bad one.

0:14:07 > 0:14:09"These women can."

0:14:09 > 0:14:13So, what makes this town, Sciacca, synonymous with anchovies?

0:14:13 > 0:14:18The climate is the best here in Sciacca because it is humid.

0:14:18 > 0:14:22In the summertime it is hot, that is what you need for the anchovies.

0:14:22 > 0:14:26- And the fact that they are caught and preserved in one day...- Yes.

0:14:26 > 0:14:29The only thing you put on is a little salt and that's it.

0:14:29 > 0:14:34The rest is all natural. We only put a little salt and that is it.

0:14:34 > 0:14:41- You spent a lot of time in the States, in New York?- Yes. 15 years.

0:14:41 > 0:14:45- How does it compare with life here? - Different, altogether different.

0:14:45 > 0:14:48- I tell you the truth, I like it very much there.- Really? Why?

0:14:48 > 0:14:53Yes, yes, I do. They formed me,

0:14:53 > 0:14:56they teach me the importance of work.

0:14:56 > 0:14:58Work for them is the main thing.

0:15:00 > 0:15:04When they see you, they don't ask you, "How are you?"

0:15:04 > 0:15:05They tell you, "Are you working?"

0:15:05 > 0:15:09That means if you're working, that means that you stay well

0:15:09 > 0:15:11and then they say, "How are you?" Understand?

0:15:11 > 0:15:13That is the whole American ethos, isn't it?

0:15:13 > 0:15:15That is the American life, yes.

0:15:15 > 0:15:18One of the great things about going on a tour like this is

0:15:18 > 0:15:19you are tasting the real food.

0:15:19 > 0:15:22They've just given us a load of anchovies to taste

0:15:22 > 0:15:24and some bread to go with it, but also some caponata.

0:15:24 > 0:15:28I always thought a caponata was a bit like ratatouille with too much

0:15:28 > 0:15:31vinegar in it, but now I have tasted the real thing

0:15:31 > 0:15:34and that is what is so good about coming on this tour, is that

0:15:34 > 0:15:38you could not write a correct recipe unless you've tasted something,

0:15:38 > 0:15:42I have to say that. This is lovely and sweet and aromatic.

0:15:42 > 0:15:45Basically, it is just aubergine, onion, tomato,

0:15:45 > 0:15:50caper and, very important, celery, a little vinegar, sugar

0:15:50 > 0:15:54and salt, cooked very, very slowly until it is almost like a chutney.

0:15:54 > 0:15:55Delish!

0:16:00 > 0:16:01Do you remember this?

0:16:01 > 0:16:05Richard Dimbleby's little film took the country by surprise

0:16:05 > 0:16:08on April 1st, 50 years ago.

0:16:08 > 0:16:11This was a time when we knew so little about food.

0:16:13 > 0:16:16The last two weeks of March are an anxious time

0:16:16 > 0:16:18for the spaghetti farmer.

0:16:18 > 0:16:19There is always the chance of a late frost,

0:16:19 > 0:16:22which, while not entirely ruining the crop,

0:16:22 > 0:16:24generally impairs the flavour

0:16:24 > 0:16:29and makes it difficult for him to obtain top prices in world markets.

0:16:29 > 0:16:33Many people are often puzzled by the fact that spaghetti is produced

0:16:33 > 0:16:36at such uniform length, but this is the result of many

0:16:36 > 0:16:39years of patient endeavour by plant breeders,

0:16:39 > 0:16:43who have succeeded in producing the perfect spaghetti.

0:16:43 > 0:16:48Well, it was April Fools' Day but so many people believed it.

0:16:48 > 0:16:51It was from the days when Italian restaurants in London had

0:16:51 > 0:16:55signs outside saying, "We serve spaghetti but not on toast."

0:16:58 > 0:17:01I am going towards the centre of Sicily to see how spaghetti is made,

0:17:01 > 0:17:05heading towards the town of Corleone, famous for being

0:17:05 > 0:17:10the home of the Mafia don played by Marlon Brando in The Godfather.

0:17:10 > 0:17:14I would have come here anyway, spaghetti factory or not,

0:17:14 > 0:17:16because of this landscape.

0:17:16 > 0:17:18People could hide and never be found for years.

0:17:20 > 0:17:24Before I came here, I imagined it to be barren, rocky scrubland

0:17:24 > 0:17:28and yet it's very fertile and green.

0:17:28 > 0:17:30It's funny, walking about.

0:17:30 > 0:17:34You can't help but think that every old man you see on the street corner

0:17:34 > 0:17:39is a retired Mafia don living in a palacio in luxurious retirement.

0:17:44 > 0:17:47In Corleone, everything is Mafia

0:17:47 > 0:17:51and everybody who comes to Corleone becomes Mafia.

0:17:51 > 0:17:56Fine, and everybody talks like Mafia people?

0:17:56 > 0:17:58Yes, of course, because when you come here

0:17:58 > 0:18:02you become the Mafia like us.

0:18:02 > 0:18:04Well, that was very illuminating.

0:18:04 > 0:18:06I just popped in for a beer and got a dissertation,

0:18:06 > 0:18:10but this is what I came to see. This old spaghetti factory has been

0:18:10 > 0:18:13churning out pasta for over a hundred years.

0:18:18 > 0:18:22I have always wanted to see how proper pasta is made.

0:18:22 > 0:18:25It just looks wonderful just cascading down like that,

0:18:25 > 0:18:26and the smell.

0:18:26 > 0:18:30All I am thinking, because it is just before lunch, is pomodoro sauce.

0:18:30 > 0:18:33That is what I'd want, nothing more.

0:18:33 > 0:18:39The smell of that fresh wheat is absolutely wonderful.

0:18:39 > 0:18:43I was just thinking, many, many years in the kitchens of my restaurant,

0:18:43 > 0:18:46I used one of those little, tiny pasta machines

0:18:46 > 0:18:51and we used to dry the pasta on broom handles all over the kitchen.

0:18:51 > 0:18:53THAT is the sort of thing I needed.

0:18:54 > 0:18:57It is just made with durum wheat and water, nothing more.

0:19:00 > 0:19:03So, THAT'S how it all becomes the same length.

0:19:03 > 0:19:05Mussolini, the Fascist dictator,

0:19:05 > 0:19:10tried to change the Italian diet and wanted to stop the population eating

0:19:10 > 0:19:14so much pasta because he thought it made them sluggish and lazy.

0:19:14 > 0:19:18Needless to say he did not achieve his goal.

0:19:18 > 0:19:21Earlier, I mentioned pasta alla Norma.

0:19:21 > 0:19:25It is a classic Sicilian pasta named after Bellini's opera, Norma.

0:19:25 > 0:19:29Bellini was Sicilian, as you probably gather.

0:19:29 > 0:19:31Anyway, first, slice aubergines

0:19:31 > 0:19:36and cover in salt to take out the moisture. Dry in a tea cloth.

0:19:36 > 0:19:39Ideally you want to do this half an hour before you fry them.

0:19:41 > 0:19:43The opera Norma was apparently a huge hit

0:19:43 > 0:19:46and the word "Norma" became synonymous with something

0:19:46 > 0:19:47that was really good.

0:19:50 > 0:19:54Toss them in a pan of hot olive oil, give them a good searing,

0:19:54 > 0:19:56and then set them aside.

0:20:01 > 0:20:03Chop and crush some garlic in some salt

0:20:03 > 0:20:05and fry that off in the same oil.

0:20:08 > 0:20:10Add some chilli flakes and chopped tomatoes.

0:20:14 > 0:20:18And then put in the ever-so-slightly fried aubergines.

0:20:18 > 0:20:23I know it is another vegetarian pasta dish but Sicily is famous for them.

0:20:23 > 0:20:26They have such a great sun-ripened vegetables.

0:20:27 > 0:20:30Crumble in some cheese, I am using feta.

0:20:30 > 0:20:34In Sicily, the chefs seem to prefer caciocavallo,

0:20:34 > 0:20:38those yellow pear-like cheeses that hang from the rafters.

0:20:38 > 0:20:41Tear up some basil and put in the spaghetti

0:20:41 > 0:20:43and toss it around and serve.

0:20:43 > 0:20:48Dishes like this hark back to a time when Sicily was a poor country

0:20:48 > 0:20:51and everyone had to use what was in season.

0:20:51 > 0:20:55You might take the view that this is poor people's food, or you

0:20:55 > 0:20:59could say it is a splendid celebration of the aubergine,

0:20:59 > 0:21:02the tomato, cheese and olive oil.

0:21:08 > 0:21:11That spaghetti looked delicious and spaghetti is one of those

0:21:11 > 0:21:14things that pretty much everybody loves, especially in this country.

0:21:14 > 0:21:16So many great sauces that go with it

0:21:16 > 0:21:18and don't just do it with spaghetti bolognese.

0:21:18 > 0:21:21This is another thing which I love. It is with chilli, lemongrass

0:21:21 > 0:21:23- and I know you love lobster.- I do.

0:21:23 > 0:21:27So I thought we would do a little Thai spaghetti dish,

0:21:27 > 0:21:30although obviously spaghetti you wouldn't normally put with Thai.

0:21:30 > 0:21:33You'd do this with noodles, but the idea of it can work together.

0:21:33 > 0:21:36We have got shallots, garlic, kaffir lime leaves, lemongrass,

0:21:36 > 0:21:40a bit of chilli, some ginger, and we are just going to make a very

0:21:40 > 0:21:43quick sauce to go with it, to cook with our pasta, which is

0:21:43 > 0:21:46cooking away there, which is obviously spaghetti,

0:21:46 > 0:21:48which you want to cook for about ten minutes.

0:21:48 > 0:21:51You can do this with linguine if you wish, which takes much quicker,

0:21:51 > 0:21:55about three or four minutes, but we can do this.

0:21:55 > 0:21:57I was reading a little bit about you before... Well, yesterday.

0:21:57 > 0:21:58I can't believe it,

0:21:58 > 0:22:03before you were 20, you were working with the likes of Harrison Ford.

0:22:03 > 0:22:07Incredible career quite early on. How did that suddenly start?

0:22:07 > 0:22:09I grew up in New York City

0:22:09 > 0:22:13and I started working with a theatre company kind of as a fluke

0:22:13 > 0:22:16and I really enjoyed it and then they helped me find an agent

0:22:16 > 0:22:22and I was auditioning for movies and television, and then I got lucky.

0:22:22 > 0:22:25- Got lucky, that is basically what it is?- Well, no.

0:22:25 > 0:22:28It took a lot of persistence, I guess, but, yeah.

0:22:28 > 0:22:30Is that what you predominantly went in for

0:22:30 > 0:22:32when you first started off, because a lot of actors

0:22:32 > 0:22:35and actresses go for the theatre first and then films develop,

0:22:35 > 0:22:38or was it just you wanted to focus on films first of all?

0:22:38 > 0:22:44No, at 18 years old I didn't really have a plan.

0:22:44 > 0:22:46I just enjoyed performing.

0:22:46 > 0:22:50I was lucky that I was living with my parents so I didn't have to

0:22:50 > 0:22:54pay rent or anything, so I could try to be an actress.

0:22:54 > 0:22:56While you were young, you of course worked with

0:22:56 > 0:22:59the late great Heath Ledger, 10 Things I Hate About You.

0:22:59 > 0:23:04Just incredible, the cast that you have worked with in the early years,

0:23:04 > 0:23:07and then from there, I know you mainly from

0:23:07 > 0:23:10The Bourne Identity films.

0:23:10 > 0:23:12When you were doing that with Matt Damon,

0:23:12 > 0:23:14did you actually realise it was going to be the biggest hit

0:23:14 > 0:23:19that it was, because Matt, by then, wasn't an action star?

0:23:19 > 0:23:22No, when he was cast in The Bourne Identity,

0:23:22 > 0:23:28Doug Liman had this vision of making a European-style action movie

0:23:28 > 0:23:31and I think the studio was really nervous about it, because

0:23:31 > 0:23:36it wasn't a sure bet, and Matt Damon, I think he had won the Oscar at

0:23:36 > 0:23:42that point for his screenwriting but he wasn't your typical action star.

0:23:42 > 0:23:46Franka Potente, who was the leading lady in it, wasn't very well known

0:23:46 > 0:23:50in the States. She was known for Run Lola Run

0:23:50 > 0:23:53and popular in Germany, but it wasn't a sure bet by any means.

0:23:53 > 0:23:56And, of course, you appeared in all three of them.

0:23:56 > 0:23:58I was lucky that I appeared in all three of them.

0:23:58 > 0:24:00I was killed in the first one, in the original cut,

0:24:00 > 0:24:02and then they edited it so I survived.

0:24:02 > 0:24:07- I think he threw me up against a wall and I snapped my neck.- That's nice(!)

0:24:07 > 0:24:11What was nicer is that they cut that part out and I survived,

0:24:11 > 0:24:13so I got to make it to the third one.

0:24:13 > 0:24:16While you were doing all that, I didn't realise you were

0:24:16 > 0:24:19actually doing a film with Julia Roberts at the same time.

0:24:19 > 0:24:23- Mona Lisa's Smile, yes. You really did your research.- Absolutely!

0:24:23 > 0:24:26Your PR team have sent me DVDs of you.

0:24:26 > 0:24:29- You didn't actually watch them, though.- I did watch them!

0:24:29 > 0:24:30Some day you'll get to them.

0:24:30 > 0:24:33I watched Dexter which, of course, is the thing that

0:24:33 > 0:24:35you are doing at the moment.

0:24:35 > 0:24:38You called it the fifth season in the States, fifth series.

0:24:38 > 0:24:42- Season five?- Yes.- You say fifth series, OK.

0:24:42 > 0:24:45But tell us about Dexter and what it is about

0:24:45 > 0:24:49because I watched a little bit of it. It is quite hard-hitting.

0:24:49 > 0:24:53He is a serial killer with a heart of gold, maybe I would say.

0:24:55 > 0:24:59No, but every season... I got hooked on it last season, season four

0:24:59 > 0:25:02when John Lithgow was the guest star.

0:25:02 > 0:25:07Every season they have a guest who is like his nemesis.

0:25:07 > 0:25:13He plays a guy who kills people but with a conscience, he has a code.

0:25:13 > 0:25:17He has a lot of aggression in him but he'll kill...he'll take out his

0:25:17 > 0:25:19rage on people who sort of deserve it,

0:25:19 > 0:25:22and so it brings up moral questions about what is right and wrong,

0:25:22 > 0:25:24because the audience finds themselves

0:25:24 > 0:25:28rooting for him even though technically what he does is immoral.

0:25:28 > 0:25:34And the whole story idea has changed. He is now cast as a goodie.

0:25:34 > 0:25:37Well, he witnessed the death of his mother at a very young age

0:25:37 > 0:25:40and that sort of traumatised him and so that is what he is working through

0:25:40 > 0:25:43and when he meets my character,

0:25:43 > 0:25:47my character has been through a horribly traumatic

0:25:47 > 0:25:51event and she is out for revenge, and so she is kind of a loose cannon

0:25:51 > 0:25:54and he can't control her, but she also knows about... It is

0:25:54 > 0:25:57all about how he is keeping a secret from the rest of the world,

0:25:57 > 0:26:00including his late wife and his sister

0:26:00 > 0:26:04and the people that he works with, and my character actually knows

0:26:04 > 0:26:09the truth about him so they trust each other but out of necessity.

0:26:09 > 0:26:10Does that make any sense?

0:26:10 > 0:26:13Your character has got an interesting name.

0:26:13 > 0:26:17- Lumen.- Lumen.- Lumen, yes.

0:26:17 > 0:26:20- Have you met anyone named Lumen? - No, no.

0:26:20 > 0:26:23I am just going to go through what I have in here.

0:26:23 > 0:26:26We have the lemongrass, all the basics - ginger, garlic,

0:26:26 > 0:26:30chilli, lemongrass, kaffir lime leaves - it has all gone in there.

0:26:30 > 0:26:34- A little bit of white wine, some double cream.- Double cream?

0:26:34 > 0:26:39- Absolutely.- Hmm.- He is from Yorkshire.- Coconut milk?

0:26:39 > 0:26:41I guess not with spaghetti.

0:26:41 > 0:26:43You have obviously done your research on this show

0:26:43 > 0:26:45because we don't use coconut milk,

0:26:45 > 0:26:48none of that low fat creme fraiche or anything like that.

0:26:48 > 0:26:52- No soya milk, it is all double cream.- Coconut milk is not low-fat.

0:26:52 > 0:26:57Compared with cream. So we put that in there and we cook that gently.

0:26:57 > 0:27:00We have our pasta cooking away with the lobster that I'm prepping here.

0:27:00 > 0:27:02What else are you doing at the moment

0:27:02 > 0:27:04because you've just finished a film?

0:27:04 > 0:27:08I have just finished a film called Between Us that is based on a play.

0:27:08 > 0:27:10It is similar to Blue Valentine. It is

0:27:10 > 0:27:14two couples and the sort of ups and downs in their relationship.

0:27:14 > 0:27:17It takes place over the course of two different dinner parties, where

0:27:17 > 0:27:21one couple is fighting embarrassingly in front of the other.

0:27:21 > 0:27:24- Which happens quite a lot in dinner parties, really.- Yes.

0:27:24 > 0:27:25Well, one of the lines in it is,

0:27:25 > 0:27:28"This is why I hate dinner parties, because people end up fighting."

0:27:28 > 0:27:31- Not at YOUR dinner parties. - It sometimes happens, yes.

0:27:31 > 0:27:33Mainly when you invite Nick Nairn.

0:27:33 > 0:27:38What I am very impressed about is your ability to talk

0:27:38 > 0:27:42- and cook at the same time. I can never do that.- And he is a man!

0:27:42 > 0:27:44Men cooking and talking at the same time is extraordinary!

0:27:44 > 0:27:48- It is like walking and chewing gum. - You haven't tasted it yet.

0:27:48 > 0:27:52THEY LAUGH

0:27:52 > 0:27:55We are going to chop some coriander in there and, basically, with

0:27:55 > 0:27:59the lobster, we're just going to warm up just a touch of it.

0:27:59 > 0:28:00We have the pasta cooking away.

0:28:00 > 0:28:04We are just going to warm the claws here and I am going to dice up

0:28:04 > 0:28:07the shell meat. Warm that up in a touch of butter.

0:28:07 > 0:28:10I know theatre is a bit of a passion for you

0:28:10 > 0:28:14because you started in the West End, was that back in 2004?

0:28:14 > 0:28:18- Yes, 2004, a David Mamet play. - I've definitely done my research!

0:28:18 > 0:28:20It is not even written down!

0:28:20 > 0:28:23Are we going to see you again in the UK, in theatre, treading

0:28:23 > 0:28:26- the boards?- I would love to come back and do a play here.

0:28:26 > 0:28:30There's great theatre. I was going to do a Broadway play...

0:28:30 > 0:28:36I did Oleanna here and I did it on Broadway as well but I would love to.

0:28:36 > 0:28:39There is something so special about how old they are,

0:28:39 > 0:28:41even the dressing rooms.

0:28:41 > 0:28:45I think a lot of times, in New York, the theatres have been remodelled,

0:28:45 > 0:28:47whereas, here you kind of... you feel the history.

0:28:47 > 0:28:52Do the Americans have a fascination for the British theatre and history

0:28:52 > 0:28:53that goes behind it?

0:28:53 > 0:28:57- Is that something that is conscious in America?- Um...maybe.

0:28:57 > 0:28:58THEY LAUGH

0:28:58 > 0:29:01No!

0:29:01 > 0:29:06I'm like the idiot American who is so charmed by British culture

0:29:06 > 0:29:09that, yes, I would say I have a fascination with it.

0:29:09 > 0:29:11I can't speak for all Americans, though.

0:29:11 > 0:29:15It is fascinating and like you say, the dressing rooms

0:29:15 > 0:29:18and when you go to these old places, all the history,

0:29:18 > 0:29:22there's stuff written on the walls, it is quite fascinating

0:29:22 > 0:29:23when you go into those places.

0:29:23 > 0:29:27I remember my dressing room had a fireplace in it, which I thought

0:29:27 > 0:29:32- was a nice touch. - In the winter you need it!

0:29:32 > 0:29:35We have our little bit of lobster and then that sits on there.

0:29:35 > 0:29:39- Beautiful.- And there you have your little lobster linguine.- Wow.

0:29:39 > 0:29:41Easy as that.

0:29:41 > 0:29:43You can eat it but we are not go on a tight shot of you eating it,

0:29:43 > 0:29:46so you can try it. Taste a bit of the lobster.

0:29:47 > 0:29:51- Spicy, lemony, limey. - Creamy too. Very good.

0:29:51 > 0:29:55- About half a litre of cream has gone in there.- That's delicious!

0:30:00 > 0:30:02You see, I'm glad somebody appreciates my multitasking.

0:30:02 > 0:30:05If you'd like to have a go at cooking that chilli lobster

0:30:05 > 0:30:07or try your hand at any of the recipes from today's show,

0:30:07 > 0:30:10they're just a click away at bbc.co.uk/recipes -

0:30:10 > 0:30:13we're not live today so instead, we're looking back at some of

0:30:13 > 0:30:16the fantastic cooking from the Saturday Kitchen archives.

0:30:16 > 0:30:19And next up is Bulgarian bombshell Silvena Rowe.

0:30:19 > 0:30:22She does something sultry and delicious with pork belly,

0:30:22 > 0:30:24apparently. Oh, yeah!

0:30:24 > 0:30:25It's the fabulous Silvena Rowe.

0:30:25 > 0:30:28Good to have you back on the show, Silvena.

0:30:28 > 0:30:31- Great to be here.- And you've been busy lately?- Very busy.

0:30:31 > 0:30:34I actually have joined the rest of the "cheffing" world out there.

0:30:34 > 0:30:3518 hours a day work and all that.

0:30:35 > 0:30:38If I fall asleep here, slap me one, will you, please?

0:30:38 > 0:30:39- I can't do that!- With pleasure.

0:30:39 > 0:30:42- What are we cooking, then?- OK, well, really, this is...

0:30:42 > 0:30:46Basically, I'm going for a fairly youngish pork belly, you know,

0:30:46 > 0:30:47like a young animal.

0:30:47 > 0:30:51I want it to be fairly lean, so this is quite good and lean.

0:30:51 > 0:30:55So what I'm going to do with that is just simply plonk it in my tray.

0:30:55 > 0:30:58- Here I have some spices. - You want me to do these?

0:30:58 > 0:31:00I'd like you, please, to do that.

0:31:00 > 0:31:04We've got some cardamom, some cumin seeds and some fennel seeds.

0:31:04 > 0:31:06So while you actually crush the cardamom,

0:31:06 > 0:31:09- I'm going to rub my seeds on the top.- Yep.

0:31:09 > 0:31:12Because, you know, my restaurant is Eastern Mediterranean, so it's

0:31:12 > 0:31:15kind of the forgotten Mediterranean -

0:31:15 > 0:31:18that of Turkey, Lebanon, Syria, Jordan.

0:31:18 > 0:31:21You know, 1,001 culinary nights kind of thing, you know?

0:31:21 > 0:31:24So a little bit of salt goes in here.

0:31:24 > 0:31:27They've got particular spices over that way - cardamom being one

0:31:27 > 0:31:30- and that kind of stuff.- Yeah. - It's very sweet, a lot of the...

0:31:30 > 0:31:34- You know, sugary.- Yeah, that's why... I mean, I like to put...

0:31:34 > 0:31:37You know, in this country, we love pork with apple

0:31:37 > 0:31:40so instead of apple, I decided to go for a bit of blueberry.

0:31:40 > 0:31:42At the restaurant, we have three major blueberry molasses.

0:31:42 > 0:31:44Well, blueberry molasses,

0:31:44 > 0:31:47then we have pomegranate molasses then mulberry molasses.

0:31:47 > 0:31:51We use them in dressings, we use them in marinades and glazes, et cetera.

0:31:51 > 0:31:53So having done that, we have some chicken stock here,

0:31:53 > 0:31:56which I'm going to pour right over it.

0:31:56 > 0:32:00And basically, we're going to leave it now for about three to four hours

0:32:00 > 0:32:03in a fairly low oven -

0:32:03 > 0:32:05once we cover it, of course, yes.

0:32:05 > 0:32:08- So it's basically braising.- Yes. To be honest with you,

0:32:08 > 0:32:09I leave it as long as I can because

0:32:09 > 0:32:13I like the meat to be flaking off - to be able to pull it, you know?

0:32:13 > 0:32:17- So can you put it in the oven for me, please?- I'll put that in.

0:32:17 > 0:32:20In the other one, I think, yeah? Thank you so much.

0:32:20 > 0:32:22So what temperature should that go in?

0:32:22 > 0:32:23Well, this is going to be about...

0:32:23 > 0:32:26I don't know, 150, something like that.

0:32:26 > 0:32:28350, about gas 4, something like that.

0:32:28 > 0:32:31Yes, let's see what's happening here, then.

0:32:31 > 0:32:34Oh! Very nice. Yeah, so this is looking fairly good.

0:32:34 > 0:32:37Make sure that when you work with it, it's a little bit cooler.

0:32:37 > 0:32:40- You need to wash your hands.- Yeah.

0:32:40 > 0:32:44- Now, the salad with this - you've got in here...- Yeah, I mean...

0:32:44 > 0:32:47- Let's do... Before I do the salad, shall we do our...?- Why not?

0:32:47 > 0:32:51- Cos, you know, you do know who is the chef patron here, don't you?- Yes!

0:32:51 > 0:32:55- Imagine you're in Quince.- I was never in doubt.- Right. Blueberry.

0:32:55 > 0:32:58Don't even go for the fresh ones because the cheaper ones are those.

0:32:58 > 0:33:01They're just as delicious - frozen ones.

0:33:01 > 0:33:03You're wearing very appropriate colours.

0:33:03 > 0:33:05Thank you very much for your consideration today.

0:33:05 > 0:33:07It covered my white shirt this morning!

0:33:07 > 0:33:10- Water, please, as well.- All of that? - Yes, please, all of that.

0:33:10 > 0:33:13And then you will pass it here because once you start a messy job,

0:33:13 > 0:33:15you finish a messy job, basically.

0:33:15 > 0:33:18- Can you pass it through the sieve? - I will pass it, yeah.

0:33:18 > 0:33:21- Once you pass it, please add the sugar.- Yeah, I'll do that.

0:33:21 > 0:33:24And a little bit of lemon in there. Just a touch of lemon, yeah?

0:33:24 > 0:33:26Congratulations on your restaurant,

0:33:26 > 0:33:27cos you got your first review today.

0:33:27 > 0:33:30Yes, and apparently we're sultry and glamorous, my dear,

0:33:30 > 0:33:33- so, you know...- Sultry and glamorous?

0:33:33 > 0:33:36Yes, that's what has been said and I couldn't disagree with it,

0:33:36 > 0:33:37really, could I, now?

0:33:37 > 0:33:39- I mean, you love The May Fair, yeah? - Yes, love it.

0:33:39 > 0:33:41Are they on about you or the restaurant?

0:33:41 > 0:33:43The restaurant is fabulous.

0:33:43 > 0:33:46It's just exactly the epitome of sultry and glamorous.

0:33:46 > 0:33:49- Can I say that again?- I think that's a real...real compliment.

0:33:49 > 0:33:51Thank you very much. So this is going in there.

0:33:51 > 0:33:53We're sieving it through.

0:33:53 > 0:33:55We want, like, a very jammy puree.

0:33:55 > 0:33:57And I'm afraid this is not sold in the shops

0:33:57 > 0:33:59so you have to make it yourself.

0:33:59 > 0:34:02You know, it gives you a sense of accomplishment. It's quite delicious.

0:34:02 > 0:34:07Right, so the sugar goes in here, as well. A little bit of lemon.

0:34:07 > 0:34:09And basically, on a very low heat,

0:34:09 > 0:34:12leave it until it kind of becomes quite jammy.

0:34:12 > 0:34:15Put this here for me, please, since you're doing everything for me now.

0:34:15 > 0:34:19- Do what you're told, James!- Quickly! I will have to remove that skin.

0:34:19 > 0:34:22You know your place on this game, I tell you!

0:34:22 > 0:34:25OK, so we're removing the skin. This skin is beautiful.

0:34:25 > 0:34:27We're not going to use it on this occasion.

0:34:27 > 0:34:29Take it home with you if you want, you know?

0:34:29 > 0:34:33Because this is fabulous to actually do a crackling but not in this dish.

0:34:33 > 0:34:37What is the best way to do crackling, James?

0:34:37 > 0:34:40Particularly with pork belly, you cook it for long, slow cooking,

0:34:40 > 0:34:43but you wouldn't cover it with tin foil like that, otherwise it sweats.

0:34:43 > 0:34:45You don't get it nice and crackling.

0:34:45 > 0:34:48So about the same amount of time - long and slow cooking -

0:34:48 > 0:34:51then just crank up the heat before you need it.

0:34:51 > 0:34:53OK, so what we're going to do now is actually

0:34:53 > 0:34:57- arrange our belly of pork on our tray.- Where's the chilli going?

0:34:57 > 0:35:00- The chilli's going in here, please, yeah.- In there?

0:35:00 > 0:35:03- Yeah, it's chilli and blueberry. Put it in there, please.- In there?

0:35:03 > 0:35:06- Yeah, please, please. - Just double-checking first!

0:35:06 > 0:35:09You're so afraid of me. People are so afraid of me and I don't know why.

0:35:09 > 0:35:12All my chefs are afraid of me. I really don't know why.

0:35:12 > 0:35:15- I'll tell you one day! - Over the phone!

0:35:15 > 0:35:18So we're glazing it. Now, at this stage,

0:35:18 > 0:35:22I love to put it in a very, very hot oven to finish it off,

0:35:22 > 0:35:24to give it a good, crisp...

0:35:24 > 0:35:26If you really want, if you have the time to watch it,

0:35:26 > 0:35:28you can finish it in the...

0:35:28 > 0:35:30I would say salamander if you have a restaurant,

0:35:30 > 0:35:32or a very hot grill if you're at home.

0:35:32 > 0:35:37- So give it a really good wash of that.- Is that a portion size?

0:35:37 > 0:35:39Yeah, this is a portion size.

0:35:39 > 0:35:42Basically, I've cut it in four and it's going to be...

0:35:42 > 0:35:44This is one of the best-selling dishes already.

0:35:44 > 0:35:46I bet it is, if that's the size of a portion!

0:35:46 > 0:35:48It's fabulous. People love it! People absolutely love it!

0:35:48 > 0:35:51Even people who don't love pork love it, you know?

0:35:51 > 0:35:52So it's, like, fabulous.

0:35:52 > 0:35:55You'll be made to love it, even if you don't like pork!

0:35:55 > 0:35:57We have some yogurt and feta cheese

0:35:57 > 0:35:59because I just love those two things, absolutely.

0:35:59 > 0:36:01- These are your leaves. - Oh, good, you've done the leaves.

0:36:01 > 0:36:03Finish it off, then. Can you put it in here?

0:36:03 > 0:36:05- Finish it off? Absolutely. - Thank you very much.

0:36:05 > 0:36:07So explain what we've got here.

0:36:07 > 0:36:10So, basically, we got some yogurt, we got some feta cheese

0:36:10 > 0:36:15- and we're really kind of whisking it together with a bit of cumin.- Lemon?

0:36:15 > 0:36:19If you want, yeah, why not? You know, why not? A little bit is OK.

0:36:19 > 0:36:21No need of salt and really no need of pepper either

0:36:21 > 0:36:25because the seasoning is perfect. The lettuce leaves go in there.

0:36:25 > 0:36:28Coat them nicely. And then I've got some sesame -

0:36:28 > 0:36:30black sesame - and some cumin seeds

0:36:30 > 0:36:33and I'm going to sprinkle them on the top because I love the crunch.

0:36:33 > 0:36:35The creaminess of the dressing with the crunch works beautifully.

0:36:35 > 0:36:37Tell us about the restaurant Quince.

0:36:37 > 0:36:39Well, Quince is finally born.

0:36:39 > 0:36:42Eastern Mediterranean in the heart of London - iconic Mayfair.

0:36:42 > 0:36:46Fabulous food. It's a touch of Lebanese, a touch of Ottoman.

0:36:46 > 0:36:49But really very much British-based fare.

0:36:49 > 0:36:52This is the best of British pork, the best of chicken,

0:36:52 > 0:36:56the best of British beef. I mean, the cote de boeuf is to die for.

0:36:56 > 0:36:59It's 45 days aged and it's the best you'll eat in London

0:36:59 > 0:37:01so come and try it because I swear to you,

0:37:01 > 0:37:03it is unbelievable. It is phenomenal.

0:37:03 > 0:37:06The salads are incredible. All the salads are fat-free.

0:37:06 > 0:37:08You know, I don't use any dressings in my salad

0:37:08 > 0:37:11so the food is very light and very delectable. And it's basically...

0:37:11 > 0:37:14Very light? You've got two kilos of pork belly going on here!

0:37:14 > 0:37:15This is the only pork dish.

0:37:15 > 0:37:18Everybody says, "My God you're doing Ottoman food but doing pork!"

0:37:18 > 0:37:21Well, A - we're in Britain. We're not an ethnic restaurant.

0:37:21 > 0:37:22And I love pork, you know?

0:37:22 > 0:37:24British pork is phenomenal, so why not?

0:37:24 > 0:37:27- So where do your ideas come from, then?- My ideas?

0:37:27 > 0:37:30Well, my heritage, my dear. Everything is to do with my heritage.

0:37:30 > 0:37:35I'm Ottoman-Turkish-Bulgarian and basically have gone back to my roots.

0:37:35 > 0:37:37And it's a little bit of a touch of it.

0:37:37 > 0:37:40You know, it's a play on flavours, that kind of thing, you know?

0:37:40 > 0:37:44- So, right.- That looks good to me. - It's delicious, yeah.

0:37:44 > 0:37:45This is fabulous, yeah.

0:37:45 > 0:37:47You want it to be caramelised

0:37:47 > 0:37:51and remember the blueberry molasses will do exactly that.

0:37:51 > 0:37:55- It will caramelise gorgeously. - Tell me what I'm sprinkling on here.

0:37:55 > 0:37:58Black sesame seeds and cumin seeds - gives a wonderful crunch

0:37:58 > 0:38:01and a wonderful flavour to finish.

0:38:01 > 0:38:04- There you go. There's your little salad.- Yeah.

0:38:04 > 0:38:08- And here are our baby squares. - Looks good!- And this is phenomenal.

0:38:08 > 0:38:11This is so delicious! You know...

0:38:11 > 0:38:14So it basically goes back in at a really, really high temperature.

0:38:14 > 0:38:16Yeah. Absolutely.

0:38:16 > 0:38:19I mean, oven is easy because then you don't have to watch it so much.

0:38:19 > 0:38:23Grill, you must watch it, you know? So a bit of seasoning.

0:38:23 > 0:38:27- This is your dish finished. Here. - Looks good to me.

0:38:27 > 0:38:29So remind us what that is again.

0:38:29 > 0:38:34This is belly of pork, twice cooked, with blueberry and chilli molasses

0:38:34 > 0:38:38and a salad with feta, yogurt and a little bit of a touch of cumin.

0:38:38 > 0:38:39Looks good to me!

0:38:45 > 0:38:49- And I know it smells good. Does it taste good?- I'm so excited!

0:38:49 > 0:38:52Have a seat over here. There you go. Dive into that.

0:38:52 > 0:38:55- Tell us what you think.- Wow! - Tuck into that one.

0:38:55 > 0:38:58Now, I suppose pork is the only thing you could do that with.

0:38:58 > 0:39:01Beef brisket - I suppose you could do that with slow cooking,

0:39:01 > 0:39:03but it's not going to get the same flavour.

0:39:03 > 0:39:05No, I kind of don't play with it, you know.

0:39:05 > 0:39:08I think pork lends itself very well to this fruitiness, you know?

0:39:08 > 0:39:13- Smells amazing! - It just works gorgeously together.

0:39:13 > 0:39:15I tell you, people who don't like pork love that dish.

0:39:15 > 0:39:19- Chicken thighs, I reckon, would work well.- Yeah, I have a chilli...

0:39:19 > 0:39:23It's like a caramel, chilli and harissa marinated chicken thighs.

0:39:23 > 0:39:27- Sounds good! Happy with that? - Oh, that's really good.

0:39:27 > 0:39:31Really light and fresh and... Really good.

0:39:31 > 0:39:34Ever cooked pork and blueberries, Will?

0:39:34 > 0:39:37No, but like you said, you always have something fruity and sweet

0:39:37 > 0:39:40with pork to cut the fattiness, so why not use blueberries, you know?

0:39:40 > 0:39:44And still, even over there in Turkey, you still...

0:39:44 > 0:39:49Well, the chilli's there. Well, you know, the molasses is very Turkish.

0:39:49 > 0:39:52They call it pekmez, you know. They usually use pomegranate

0:39:52 > 0:39:54but in my restaurant we use pomegranate with lamb -

0:39:54 > 0:39:55I think it works better -

0:39:55 > 0:39:58so the blueberry is particularly fabulous with pork.

0:39:58 > 0:40:00And mulberry molasses I use for my dressings.

0:40:00 > 0:40:04All my dressings are based on fruit. Nothing is actually with oil.

0:40:04 > 0:40:07- Not a single dressing with oil, so it's fabulous.- Sounds good to me.

0:40:07 > 0:40:10They're all diving in. I don't think we're going to get any this side!

0:40:14 > 0:40:18Now, that tasted pretty good, even if there wasn't any crackling.

0:40:18 > 0:40:21Now it's Two Fat Ladies time. Today they're on safari...

0:40:21 > 0:40:23in Merseyside.

0:40:41 > 0:40:43- CLARISSA:- Good heavens. Amazing!

0:40:43 > 0:40:46The heart of the English countryside.

0:40:53 > 0:40:56- Hello, good morning. Are you David Ross?- I certainly am.

0:40:56 > 0:40:58- Hello, Clarissa Dickson Wright. - Lovely to meet you.

0:40:58 > 0:41:03- I'm fascinated by these wonderful creatures.- Aren't we all?

0:41:03 > 0:41:06- So...- We brought them some food! - That'll go down well.- You think so?

0:41:06 > 0:41:08As long as you've got plenty of it.

0:41:08 > 0:41:11That doesn't look very elephantine in proportion.

0:41:11 > 0:41:14It's an amuse-gueule, a tempter.

0:41:14 > 0:41:17I'll let her just take... She'll take it off you.

0:41:17 > 0:41:18- Just present it.- There you are.

0:41:18 > 0:41:21Gently. She'll find it. That's it.

0:41:21 > 0:41:24There's a strict pecking order here. Tota here at the front...

0:41:24 > 0:41:28- Gets it all?- ..is the leader of the herd.- There you are.

0:41:32 > 0:41:36- She's the wisest and the oldest at 34, and, er...- 34?!

0:41:37 > 0:41:40..she rules the whole group.

0:41:40 > 0:41:42Never mind feeding the elephants -

0:41:42 > 0:41:45- aren't we supposed to be feeding your lads?- Certainly are.

0:41:45 > 0:41:48We've got several elephant keepers looking after this lot

0:41:48 > 0:41:51and it creates a voracious appetite, I can assure you.

0:41:51 > 0:41:53Well, I should think it must be infectious!

0:42:00 > 0:42:04- There's the big monster! - Right, then. To the kitchen!

0:42:06 > 0:42:08Perfect day!

0:42:10 > 0:42:12Bumpity-bumpity!

0:42:23 > 0:42:26- How charming this is! - There we go.- Oh, very nice.

0:42:26 > 0:42:29- Keeps me busy in the garden. - I bet it does!

0:42:30 > 0:42:34I'm going to cook a sort of easterny dish.

0:42:34 > 0:42:37Lamb in filo parcels.

0:42:37 > 0:42:39- SCOTTISH ACCENT:- It's a gigot chop.

0:42:39 > 0:42:41A gigot chop, without the bone.

0:42:41 > 0:42:44Anyway, what I'm going to start with is the stuffing.

0:42:44 > 0:42:49I've got butter here, bubbling away, and I'm going to add onions

0:42:49 > 0:42:51and get that softened.

0:42:54 > 0:42:57Onions, garlic, of course.

0:42:57 > 0:43:01Garlic is ALWAYS delicious with sheep.

0:43:03 > 0:43:07- Sheep?- Sheep! Any form of sheep - mutton, lamb, you know...

0:43:10 > 0:43:12Now I shall add half a pound of mushrooms.

0:43:16 > 0:43:21Now, into this we put our lovely herbs. We've got thyme...

0:43:24 > 0:43:26..and chives...

0:43:26 > 0:43:29mint and parsley.

0:43:30 > 0:43:32A lovely mixture.

0:43:36 > 0:43:38Give them a good old mix-up.

0:43:40 > 0:43:42Ho-ho, what a smell!

0:43:42 > 0:43:46What gives of more pleasure than fresh herbs just cooking?

0:43:46 > 0:43:47Well, I can think of some things

0:43:47 > 0:43:50that give me more pleasure but not a lot.

0:43:50 > 0:43:54Now, we put some lemon juice - as much as you fancy, as usual.

0:43:55 > 0:43:57It can take quite a lot of it.

0:43:59 > 0:44:00Bit of salt and pepper.

0:44:05 > 0:44:07Have it quite well seasoned.

0:44:09 > 0:44:13And then, finally, breadcrumbs.

0:44:13 > 0:44:15A nice...batch of those.

0:44:15 > 0:44:19Get it all amalgamated.

0:44:21 > 0:44:25There we are. I'm going to pop it on the trivet.

0:44:26 > 0:44:30Now we come to the fun part. We're going to make the parcels,

0:44:30 > 0:44:33with this already prepared filo pastry,

0:44:33 > 0:44:38which you buy and do not attempt to make unless you come from

0:44:38 > 0:44:43Mesopotamia or somewhere and you've been doing it all your life.

0:44:43 > 0:44:47Lay it down like this. You need three for each little parcel.

0:44:47 > 0:44:50I've got the melted butter here.

0:44:50 > 0:44:53You paint it on. Fun with butter!

0:44:53 > 0:44:55One.

0:44:55 > 0:44:57Two.

0:44:59 > 0:45:04And each one must be interlaced with more butter.

0:45:07 > 0:45:09This is what makes it in the end -

0:45:09 > 0:45:13you know that lovely texture of filo pastry, it's all crinkly.

0:45:13 > 0:45:16You have to give it under a damp cloth, don't you?

0:45:16 > 0:45:18Yes, otherwise it'll just dry up and shrivel.

0:45:18 > 0:45:21I've got a bit of a break there but it doesn't matter.

0:45:22 > 0:45:27All this is going to end up as a neat parcel, so don't worry.

0:45:27 > 0:45:31Then you get one of these nice pieces of chop. Quite a fine fellow.

0:45:31 > 0:45:35And I've just seared, just to seal the meat.

0:45:35 > 0:45:38Place it there in the middle

0:45:38 > 0:45:42and give it a good dollop of the stuffing.

0:45:44 > 0:45:49Press it in a bit. Then you turn the side up - the front side.

0:45:53 > 0:45:58Now butter the sides, where you have folded over.

0:46:00 > 0:46:02Fold inwards...

0:46:05 > 0:46:08..to create the beginning of the package

0:46:08 > 0:46:14and then simply turn it over and over.

0:46:15 > 0:46:21- And you have a neat little parcel there.- Dinky!- Very dinky.

0:46:21 > 0:46:24You see, it's quite simple and pleasant to behold.

0:46:25 > 0:46:30Pop it there and I shall continue filling them all up while you...

0:46:30 > 0:46:34- do one of your exciting things. - Exciting things!

0:46:34 > 0:46:39Exciting things with goat's cheese. I'm making chilli rellenos...

0:46:39 > 0:46:42Oh, rellenos!

0:46:42 > 0:46:44- Caramba!- Ole!

0:46:47 > 0:46:49..with a tomato salsa.

0:46:49 > 0:46:54And what I've got here is some jalapeno chillies

0:46:54 > 0:46:59and what I've done with them is I've put them into boiling water

0:46:59 > 0:47:05and then removed it from the heat and left it to stand for 15 minutes

0:47:05 > 0:47:08and then I've drained them off and all you do is you cut

0:47:08 > 0:47:14the little stalk off and just take out any seeds.

0:47:14 > 0:47:18Then I'm going to stuff them with goat's cheese.

0:47:18 > 0:47:20You can use any sort of cheese.

0:47:20 > 0:47:24In Mexico, I believe they'd use something called Monterey Jack,

0:47:24 > 0:47:27which always reminds me of an outlaw.

0:47:27 > 0:47:32So I take the goat's cheese - lovely goat's cheese! Isn't it magnificent?

0:47:34 > 0:47:38Break it up. Use your hands for this - it's a lot easier.

0:47:38 > 0:47:42Make sure that they are spotlessly clean before you start.

0:47:42 > 0:47:45- Of course!- Of course!

0:47:45 > 0:47:48And I'm going to add to it some oregano.

0:47:51 > 0:47:53And some salt. Quite a lot of salt because it...

0:47:53 > 0:47:57You need to taste the cheese first. This is quite a young, soft cheese

0:47:57 > 0:48:00and it needs a bit of salt to flavour it.

0:48:00 > 0:48:04And some chives, which I'm just going to snip.

0:48:05 > 0:48:10So nice and so fragrant and they look so pretty. There we are.

0:48:10 > 0:48:12And just mix that all in.

0:48:17 > 0:48:23And you take the chilli and take a little spoon and just stuff away.

0:48:23 > 0:48:29This is why you want chillies that are a good size.

0:48:29 > 0:48:31I find chillies such a fascinating subject.

0:48:31 > 0:48:34My entire family are addicted to chillies.

0:48:34 > 0:48:37We used to think my elder sister was the milkman's child

0:48:37 > 0:48:39cos she was the only one that didn't like chillies.

0:48:39 > 0:48:41THEY CHUCKLE

0:48:41 > 0:48:44When my brother died, he left me his chilli collection.

0:48:44 > 0:48:47What an extraordinary thing to be left! Did you use them?

0:48:47 > 0:48:49I have been using them over the years.

0:48:49 > 0:48:51They're finished now - it was some time -

0:48:51 > 0:48:52but there were dried chillies

0:48:52 > 0:48:54and bottled chillies and pickled chillies.

0:48:54 > 0:48:56Rather a good thing to be left.

0:48:56 > 0:48:59"And to my sister, I bequeath my chillies."

0:48:59 > 0:49:02- Rather nice, it was, I thought. - Amazing!

0:49:02 > 0:49:07- I thought you might have kept them for heart-rending thoughts.- No, no.

0:49:07 > 0:49:10- No, no.- None of that nonsense. - No, absolutely not.

0:49:10 > 0:49:15So I'm going to put these on now to steam for about 15 minutes

0:49:15 > 0:49:19and they'll puff up and look very nice.

0:49:19 > 0:49:21And to go with it...

0:49:23 > 0:49:27..I'm going to have a cherry tomato salsa.

0:49:27 > 0:49:32I've got both red and yellow cherry tomatoes. It looks so pretty.

0:49:32 > 0:49:34And I've just cut them into quarters.

0:49:34 > 0:49:38To this I'm going to add some shallots...

0:49:40 > 0:49:42..and a little green chilli,

0:49:42 > 0:49:46which I've just chopped up, to give it a little bit of bite.

0:49:46 > 0:49:52Some coriander. And a couple of pinches of salt.

0:49:52 > 0:49:57You need the salt just to make the juices run. And a few more chives.

0:50:00 > 0:50:02And then mix it all together.

0:50:04 > 0:50:10- There. Isn't that nice? - Pretty, pretty, pretty.- Right.

0:50:10 > 0:50:12How are these getting on? Perfect.

0:50:12 > 0:50:15- Are you going to put mine in the oven?- Yep.

0:50:15 > 0:50:17I'm going to take these off now.

0:50:17 > 0:50:22It's 15 minutes in a hot oven if you want them nice and pink inside,

0:50:22 > 0:50:23which I do hope you do

0:50:23 > 0:50:26because otherwise they'll go grey and sad-looking.

0:50:30 > 0:50:31- There we go.- Right, well,

0:50:31 > 0:50:34I suppose we should just check the dining room.

0:50:34 > 0:50:35- Yes.- And then we can go and see the elephants.

0:50:35 > 0:50:40- I'll take these napkins through. You grab that bottle of wine.- The red?

0:50:40 > 0:50:42That's the one.

0:50:45 > 0:50:47Well, this all looks very nice. We're nearly done.

0:50:47 > 0:50:52- Just leave them some napkins.- Nice and bright.- They can help themselves.

0:50:52 > 0:50:55- They'll need it after they've been...- I'll leave them...

0:50:55 > 0:50:59- They've got the white up there. - Put it on there.- Right.

0:50:59 > 0:51:01Let's go and see the eles.

0:51:03 > 0:51:07- Well, you never know, we might see the walkout.- Walkout?

0:51:07 > 0:51:08Yeah, they're walking out of the field.

0:51:08 > 0:51:11Do you want to take the bike or shall we take the Land Rover?

0:51:11 > 0:51:14I think we'd be better taking the Land Rover, probably,

0:51:14 > 0:51:16in case something unforeseen happens.

0:51:16 > 0:51:20Yes. Keep out the monkeys, if not the elephants.

0:51:20 > 0:51:23MUSIC FROM "The Jungle Book" PLAYS

0:52:27 > 0:52:31- They're just coming round the bend there.- Oh, there they are!

0:52:31 > 0:52:35- All in uniformation. - I know, school crocodile.

0:52:37 > 0:52:40They go quite quickly, don't they?

0:52:40 > 0:52:43Yes, with those great legs carrying them on.

0:52:43 > 0:52:44They look slow but they get...

0:52:44 > 0:52:47They're taking very big strides compared to us.

0:52:47 > 0:52:49Plomp, plomp!

0:52:49 > 0:52:52Right, let's go and follow them up the hill.

0:52:52 > 0:52:54Follow the herd, follow the herd!

0:52:58 > 0:53:00You can have this.

0:53:00 > 0:53:04They all look very, very happy out here in the wild.

0:53:04 > 0:53:05Nice and full up, aren't they?

0:53:05 > 0:53:09Well, at this stage of the day, they're absolutely full.

0:53:09 > 0:53:13They're still taking more grass but they've had several hours now.

0:53:13 > 0:53:16- They'd go on for ever if you let them!- I think they will.

0:53:16 > 0:53:18They spend a few hours a day just sunning themselves

0:53:18 > 0:53:20or dusting themselves or mud baths

0:53:20 > 0:53:24but certainly 18 hours of the day is eating.

0:53:24 > 0:53:27- We've got all this lovely food for you.- We're looking forward to it.

0:53:27 > 0:53:29Why don't you go off and eat it and leave us here to babysit?

0:53:29 > 0:53:31Sounds like the best offer we've had today.

0:53:31 > 0:53:34If they stampede, we'll be there in front of them.

0:53:34 > 0:53:35Tell us which point of the compass

0:53:35 > 0:53:37they're aiming for and we'll intercept.

0:53:37 > 0:53:40Anyway, well, off you go and enjoy your food.

0:53:40 > 0:53:43- Enjoy, enjoy!- We'll stay and look after them.

0:53:43 > 0:53:45Buon appetito!

0:53:46 > 0:53:49- And we will sing you a lullaby. - YOU sing them a lullaby.

0:53:49 > 0:53:52They may very well stampede if I sing them a lullaby.

0:53:52 > 0:53:55# But I'm damned If I ain't seen anything

0:53:55 > 0:53:58# When I sees an elephant fly. #

0:54:01 > 0:54:04Well, guys, I guess this is it. Let's get stuck in.

0:54:08 > 0:54:11Chilli rellenos - warm goat's cheese,

0:54:11 > 0:54:14chilli and a Tex-Mex salsa on the side.

0:54:16 > 0:54:18So when are you going to move them?

0:54:18 > 0:54:22You're just trying to make Steve feel better, aren't you?

0:54:22 > 0:54:24- I go big on the chilli. - I'm struggling!

0:54:26 > 0:54:30Crisp filo pastry makes neat little parcels.

0:54:31 > 0:54:34Simply served, they are quite a feast.

0:54:35 > 0:54:40Lamb in filo pastry, stuffed and pink to a turn.

0:54:41 > 0:54:43Nothing. I never sent it.

0:54:49 > 0:54:51And a toast.

0:54:51 > 0:54:55To Jennifer and Clarissa for a super meal and for watching the elephants.

0:54:55 > 0:54:56Cheers!

0:54:58 > 0:55:03- Very extraordinary meeting these animals near to.- I know, so close.

0:55:03 > 0:55:05It's been rather wonderful, really.

0:55:05 > 0:55:10And our lovely eles, who I'm madly in love with. I think they're charming.

0:55:10 > 0:55:14I'm glad we're looking after them. Gives me a feeling of responsibility.

0:55:14 > 0:55:16I'm so glad, dear, yes.

0:55:16 > 0:55:19Well, we really are babysitting cos we've got the babies.

0:55:19 > 0:55:24Jumbo babies. I have a feeling that they wouldn't hurt one.

0:55:24 > 0:55:26- I'm fond of them. - I'm glad you feel that.

0:55:26 > 0:55:27We may be here some time with them.

0:55:27 > 0:55:30- I hope they come back. - We could listen.

0:55:30 > 0:55:35The sun will go down and the cries of terrible animals will come up.

0:55:35 > 0:55:40Jackals, jackals! Ready to eat us.

0:55:40 > 0:55:43- We're not in the bush. - Well, we practically are!

0:55:47 > 0:55:50And we'll have another serving from those delicious Two Fat Ladies

0:55:50 > 0:55:52on next week's Best Bites.

0:55:52 > 0:55:54We're not cooking live in the studio today

0:55:54 > 0:55:56but we've got some fantastic cooking

0:55:56 > 0:55:58from the Saturday Kitchen back catalogue instead.

0:55:58 > 0:56:01Still to come on today's Best Bites...

0:56:01 > 0:56:03It's flowers versus stripes in the Omelette Challenge today.

0:56:03 > 0:56:07Richard Bertinet gets ready for his debut at the Omelette Challenge hobs

0:56:07 > 0:56:10as he battles against seasoned pro John Torode.

0:56:10 > 0:56:13Find out how they both do a little bit later on.

0:56:13 > 0:56:15We see Lawrence Keogh's first appearance

0:56:15 > 0:56:16in the Saturday Kitchen studio.

0:56:16 > 0:56:18He serves up Gressingham duck.

0:56:18 > 0:56:21The breast is peppered and served with cherries, lovage

0:56:21 > 0:56:23and a homemade elderflower dressing.

0:56:23 > 0:56:26And one of The Voice judges, Danny O'Donoghue,

0:56:26 > 0:56:28faces food heaven or food hell.

0:56:28 > 0:56:29Will he get his heaven -

0:56:29 > 0:56:31a char-grilled T-bone steak

0:56:31 > 0:56:33with heritage tomato chutney and fig salad -

0:56:33 > 0:56:36or will he get his dreaded food hell, goat's cheese?

0:56:36 > 0:56:38That's goat's cheese and courgette en papillote,

0:56:38 > 0:56:40served with a spring salad.

0:56:40 > 0:56:43Find out what he gets to eat at the end of the show.

0:56:43 > 0:56:46Now it's time for a visit from the wonderful Theo Randall.

0:56:46 > 0:56:48He's armed with some tasty-looking artichokes.

0:56:48 > 0:56:52Right, what are you cooking, boss? A bit of Spanish, bit of Chinese?

0:56:52 > 0:56:53Yeah, bit of Chinese - funny, that.

0:56:53 > 0:56:58Funnily enough, Italian. We're doing monkfish with artichokes,

0:56:58 > 0:57:01potatoes, capers, parsley and prosciutto.

0:57:01 > 0:57:04- And talking about seasons - these are unbelievable.- Unbelievable.

0:57:04 > 0:57:06If you can buy an artichoke with a leaf on,

0:57:06 > 0:57:09it gives you an idea of how old the artichoke is.

0:57:09 > 0:57:10That is a really fresh artichoke.

0:57:10 > 0:57:15Now, I was in Naples yesterday and they literally sell these on...

0:57:15 > 0:57:17- Not necessarily markets - just on the street.- Yeah, yeah.

0:57:17 > 0:57:20- They just boil them and serve them like an antipasti.- Exactly.

0:57:20 > 0:57:22Now, how do we...? Do you want to prepare these first?

0:57:22 > 0:57:25- Yeah, prepare the artichokes first. We'll do one each.- OK, one each.

0:57:25 > 0:57:29- So, you want a knife? - Thank you.- There you go.

0:57:29 > 0:57:33- So, you can leave the stem on, cos... - Are they seasonal, artichokes?

0:57:33 > 0:57:35- Absolutely.- Very much so.

0:57:35 > 0:57:38So on the stem, there's a lovely bit there, which is actually...

0:57:38 > 0:57:41That's that little... You can almost see...

0:57:41 > 0:57:43There's two different colours there. There's that central bit.

0:57:43 > 0:57:46We're just going to peel the outside till we get there, aren't we?

0:57:46 > 0:57:49Peel the stringy bit on the outside and when you get to that point,

0:57:49 > 0:57:51the actual middle bit's really tender.

0:57:51 > 0:57:54A lot of people cut the bottom off and you lose half the artichoke.

0:57:54 > 0:57:57These are the baby artichokes, or... You get them smaller as well.

0:57:57 > 0:58:00With a large artichoke, you cook a slightly different way.

0:58:00 > 0:58:02There's the Roman artichoke, the mammola,

0:58:02 > 0:58:04but these ones are called Tavor and they come from Liguria

0:58:04 > 0:58:05but they've got a lovely...

0:58:05 > 0:58:07They're really, really fresh.

0:58:07 > 0:58:09The thing about artichokes is,

0:58:09 > 0:58:11the less choke in them the better they are.

0:58:11 > 0:58:15The choke's the bit in the middle, that we will take out in a second.

0:58:15 > 0:58:18- Are these easy to grow?- Er, I haven't grown them, to be honest,

0:58:18 > 0:58:22- because I wouldn't even know where to begin.- No.

0:58:22 > 0:58:25- I can't see them being that difficult.- No, I can't imagine...

0:58:25 > 0:58:28- There you go.- OK, so when you get to that stage...

0:58:28 > 0:58:31- Cut through there.- And then...

0:58:31 > 0:58:34Have you got the melon baller?

0:58:34 > 0:58:38There should be a melon baller somewhere. Just scoop that out.

0:58:38 > 0:58:41And then you want to take that little bit of choke out and there won't be

0:58:41 > 0:58:45- any fluffiness there.- There you go. Take that bit out.

0:58:45 > 0:58:47OK, so in a pan we'll get some olive oil.

0:58:47 > 0:58:50The big ones - traditionally the French cook them in what

0:58:50 > 0:58:54they call a blanc, don't they, which is water, lemon juice and flour?

0:58:54 > 0:58:58No flour in this one so just the artichokes in.

0:58:58 > 0:59:01And a little bit of garlic.

0:59:01 > 0:59:04Any green on the outside, just sort of get it off.

0:59:04 > 0:59:07I've made a mistake. I haven't done it properly. Sorry, Chef.

0:59:07 > 0:59:10- OK, and then slice a bit of garlic. - Yes, I'm on it.

0:59:10 > 0:59:12A bit of salt and pepper.

0:59:12 > 0:59:16- Bit of garlic.- And a bit of chopped parsley. That's fine.

0:59:16 > 0:59:19- Just a tiny bit.- There you go. - Thank you very much.

0:59:19 > 0:59:22- And then a bit of chopped parsley. - Yep, I'll do that as well.

0:59:22 > 0:59:25- Anything else you want in? - Get on with it! A bit of white wine.

0:59:25 > 0:59:29- It is your recipe, remember.- I know, I know. You're doing the hard work.

0:59:29 > 0:59:33And then some more oil.

0:59:33 > 0:59:36I'm just going to put a lid on those once you've got that parsley in.

0:59:36 > 0:59:39Now, the next thing is to get the pan really, really hot

0:59:39 > 0:59:41cos we're going to seal off the monkfish.

0:59:41 > 0:59:44So chopped parsley in there. You've got the oil. Lid on and then...

0:59:44 > 0:59:48- White wine and then lid on. That's it.- And cook that for how long?

0:59:48 > 0:59:50About 20 minutes, nice and slowly.

0:59:50 > 0:59:54We've got one in there, as well, which looks fabulous.

0:59:54 > 0:59:56So, hot pan - really hot pan.

0:59:56 > 1:00:00We've got our monkfish so just season our monkfish - salt and pepper.

1:00:00 > 1:00:03Now, monkfish - this one... There's different types of monkfish -

1:00:03 > 1:00:05well, different sizes predominantly, isn't it?

1:00:05 > 1:00:08I always think the smaller one's nicer and this comes from...

1:00:08 > 1:00:11It's Cornish, which usually means it's caught on a day boat,

1:00:11 > 1:00:13so it hasn't been in the water that long or the net...

1:00:13 > 1:00:16the boat hasn't been too long so therefore it's not dredged fish.

1:00:16 > 1:00:19Dredged fish, you always find the monkfish becomes milky.

1:00:19 > 1:00:22Because monkfish, way back in the '70s and early '80s,

1:00:22 > 1:00:25- they used to use as scampi, didn't they?- Yeah.

1:00:25 > 1:00:27I mean, it was the cheapest fish to buy in restaurants.

1:00:27 > 1:00:31Complete with a chicken in a basket! But it's literally that.

1:00:31 > 1:00:34They used to almost give it away, didn't they, really?

1:00:34 > 1:00:36So really, really hot pan to seal the fish.

1:00:36 > 1:00:39- There's a sink there if you want to wash your hands.- Thank you.

1:00:39 > 1:00:41And then we've got some parboiled potatoes -

1:00:41 > 1:00:43really nice, waxy potatoes.

1:00:43 > 1:00:45These are Charlotte potatoes.

1:00:45 > 1:00:48We're just going to cut these so they're one centimetre thick.

1:00:50 > 1:00:53So these are already pre-cooked and peeled.

1:00:53 > 1:00:57As I said, they're quite waxy so they hold together nicely.

1:00:57 > 1:01:01And then just pop those in the pan to get a little bit of colour on.

1:01:02 > 1:01:06With monkfish, there's quite a lot of waste, as well. 60%?

1:01:06 > 1:01:09Well, the head is 40% of the fish.

1:01:09 > 1:01:12But they do take things like cheeks and things out of them.

1:01:12 > 1:01:16I never understand why us Brits don't use the monkfish cheeks

1:01:16 > 1:01:18and cod cheeks and stuff like that.

1:01:18 > 1:01:21You know what's really nice on monkfish, is the liver.

1:01:21 > 1:01:23It's almost sort of like foie gras.

1:01:23 > 1:01:25I think it's due to the fact that a lot...

1:01:25 > 1:01:28Well, predominantly it'll be the market, whatever it takes,

1:01:28 > 1:01:30but they literally chop the fillets off, use the fillets

1:01:30 > 1:01:33and throw the rest back. They don't take the cheeks.

1:01:33 > 1:01:36We're going to slice these. These have been cooked for 20 minutes

1:01:36 > 1:01:39so you've got a nice syrupy artichoke.

1:01:39 > 1:01:43Now, as well as Galton going out on his travels, you are, as well.

1:01:43 > 1:01:45- Yeah, I've been... - Food festivals and bits and pieces.

1:01:45 > 1:01:49- Food festivals, Taste of London we're doing.- Yeah.

1:01:49 > 1:01:50And, er, BBC Good Food Show.

1:01:50 > 1:01:53Tomorrow I'm going to the Henley Food Festival,

1:01:53 > 1:01:57- doing a little demonstration there. - Right, OK.- OK?

1:01:57 > 1:01:59So once the fish has got a little bit of colour on it, turn it over

1:01:59 > 1:02:03and just turn the potatoes once they've got a bit of colour.

1:02:03 > 1:02:06There we go. You get a real kind of crispness on the potato.

1:02:06 > 1:02:08The good thing about this is, everything's cooked in the pan.

1:02:08 > 1:02:10Apart from the artichokes,

1:02:10 > 1:02:13everything's cooked in one pan and what's really nice is,

1:02:13 > 1:02:18all the potatoes absorb all the juice from the fish and the artichokes.

1:02:18 > 1:02:20You end up with a really tasty potato, as well.

1:02:20 > 1:02:22Pop the artichokes in.

1:02:22 > 1:02:24Do you have to put lemon juice on the artichokes

1:02:24 > 1:02:25to stop them discolouring or...?

1:02:25 > 1:02:29White wine or lemon juice. Anything acidic works.

1:02:29 > 1:02:32Can you chop a little bit of parsley for us?

1:02:32 > 1:02:35I'm a Yorkshireman - I don't like wasting anything.

1:02:35 > 1:02:38- Chop a bit of parsley?- Please. - More parsley?- More parsley.

1:02:38 > 1:02:40And then a few capers.

1:02:42 > 1:02:45And once you've got that parsley, a few slices of prosciutto on top.

1:02:45 > 1:02:48The prosciutto sort of acts like a seasoning, almost,

1:02:48 > 1:02:51cos it's quite salty. So when it cooks through,

1:02:51 > 1:02:54the prosciutto gets a nice sort of crispiness. All that fat melts.

1:02:54 > 1:02:56And it goes together very nicely.

1:02:56 > 1:02:58Now, talking of Italy,

1:02:58 > 1:03:01people are looking at their holidays this summer as well.

1:03:01 > 1:03:04If they want to go on holiday and experience Italian food,

1:03:04 > 1:03:05where would be...?

1:03:05 > 1:03:09- So many different regions in Italy, but whereabouts for you?- All over.

1:03:09 > 1:03:14This summer I'm going to Puglia but in January I went to Rome

1:03:14 > 1:03:17and it was amazing. The markets there are fantastic.

1:03:17 > 1:03:19A beautiful fish market.

1:03:19 > 1:03:22And the restaurants - the trattorias and the osterias -

1:03:22 > 1:03:24they're just brilliant, great value for money.

1:03:24 > 1:03:26Well, I don't know about that with the old euro now.

1:03:26 > 1:03:29Well, that's true, yeah. A squeeze of lemon.

1:03:29 > 1:03:32It's about 15 quid for a bag of crisps but anyway...

1:03:32 > 1:03:34A little bit more olive oil on top

1:03:34 > 1:03:37and then pop that in the oven for about ten minutes.

1:03:37 > 1:03:40- You going to put that in?- I will put that in the oven for you, yes.

1:03:40 > 1:03:42- No problem. Lovely.- OK, fantastic.

1:03:42 > 1:03:44As you can see, it's all kind of gone syrupy together.

1:03:44 > 1:03:46The potatoes have gone nice and crisp.

1:03:46 > 1:03:48How long's that gone in the oven for?

1:03:48 > 1:03:51That's been in for, like, ten minutes. And potatoes on the bottom.

1:03:51 > 1:03:57- About 200, 180?- About 180 degrees. And then just put the artichokes on.

1:03:57 > 1:04:02Scoop it all out. And then monkfish on top.

1:04:02 > 1:04:03- That's a fair portion.- It is.

1:04:03 > 1:04:07- It's a Yorkshire portion! - I don't know about that.

1:04:07 > 1:04:11We call that a canape where I come from, mate. I don't know about you.

1:04:11 > 1:04:13That's a starter!

1:04:13 > 1:04:14And there you have roasted monkfish

1:04:14 > 1:04:16with potatoes, artichokes and prosciutto.

1:04:16 > 1:04:17It's as easy as that!

1:04:23 > 1:04:26It's like an Italian fish and chips! There you go.

1:04:26 > 1:04:30- Come over here, have a seat. - Oh, man!- Oh, man! You said it.

1:04:30 > 1:04:33- Absolutely. Dive into that. Tell us what you think.- Wow!

1:04:33 > 1:04:36- I'm going to try and get a little bit of everything.- Just delicious!

1:04:36 > 1:04:40I mean, monkfish comes in different sizes, as well. You get...

1:04:40 > 1:04:42- Huge great five-kilo tails. - Cut it down to that sort of size?

1:04:42 > 1:04:45Cut it to that sort of size or try and buy small monkfish.

1:04:45 > 1:04:48We mentioned monkfish has gone up in price

1:04:48 > 1:04:50but any other types of fish you could use instead?

1:04:50 > 1:04:52Mullet's always good value for money.

1:04:52 > 1:04:54I mean, grey mullet's good and black bream is great value.

1:04:54 > 1:04:57Yet, also the farmed sea bass you can get nowadays

1:04:57 > 1:04:59- doesn't seem to be too bad.- That would work.

1:04:59 > 1:05:00What about things like, you know,

1:05:00 > 1:05:02ling and rockfish - that sort of stuff?

1:05:02 > 1:05:05The only problem with some of those fish is they can be a bit flaky.

1:05:05 > 1:05:07When you cook them they sort of break up.

1:05:07 > 1:05:10You need something quite firm textured.

1:05:10 > 1:05:14Obviously, monkfish would be the best but you can... Any mullet's good.

1:05:14 > 1:05:19- That's delicious! Very juicy, the fish.- Yeah, it's juicy.

1:05:19 > 1:05:21- Hot!- Hot but delicious.

1:05:26 > 1:05:28Don't be frightened of serving artichokes.

1:05:28 > 1:05:31They're a lot easier to prepare than you might think.

1:05:31 > 1:05:34When Saturday Kitchen newcomer Richard Bertinet met John Torode

1:05:34 > 1:05:35at the Omelette Challenge,

1:05:35 > 1:05:38the question was, who would excel in the heat of the moment?

1:05:38 > 1:05:39Take a look at this.

1:05:39 > 1:05:42All the chefs on the show battle it out against the clock -

1:05:42 > 1:05:44and each other - to test how fast they can make

1:05:44 > 1:05:45a simple three-egg omelette.

1:05:45 > 1:05:49- It's your first time, Richard.- Yeah, I know.- Have you been practising?

1:05:49 > 1:05:53- I did one for my wife last night. - Two eggs or three eggs?- I did two.

1:05:53 > 1:05:56I realise it was three. And I had a bigger pan, as well.

1:05:56 > 1:05:58John, do you think you can make a decent one this time?

1:05:58 > 1:06:00- You've been on several times. - I'm an Aussie!

1:06:00 > 1:06:03- I know how to make a decent omelette?- You're in good company.

1:06:03 > 1:06:05You've got Mr Rick Stein with 39 seconds.

1:06:05 > 1:06:10Decent company but you've got a fair way to go yet. A fair way to go yet.

1:06:10 > 1:06:12That's incredible - 20 seconds.

1:06:12 > 1:06:14I know, Jun Tanaka holds the record - 20 seconds.

1:06:14 > 1:06:16Usual rules apply. Use what you like

1:06:16 > 1:06:18from the ingredients in front of you.

1:06:18 > 1:06:20It must be a three-egg folded, cooked omelette.

1:06:20 > 1:06:23- You can use milk, cream... - You just stay away from me!

1:06:23 > 1:06:25They're hard-boiled eggs in there!

1:06:25 > 1:06:28It must be a three-egg omelette, cooked as fast as you can.

1:06:28 > 1:06:30Time starts when I say. The omelette stops...

1:06:30 > 1:06:33The clock stops as soon the omelette hits the plate.

1:06:33 > 1:06:35You ready? Three, two, one. Go.

1:06:36 > 1:06:38They say these chefs are not competitive.

1:06:38 > 1:06:41- Yeah, right(!)- Yeah, let's see if they've been practising.

1:06:44 > 1:06:48Now, the secret is at this stage... It's this next bit.

1:06:49 > 1:06:52It's how you incorporate this lot together.

1:06:53 > 1:06:56What are you making there - a crepe, Richard?

1:06:56 > 1:06:59Hey, stop flicking the omelette. There you go. Not doing too bad.

1:06:59 > 1:07:03- Different ways.- Goodness me! - Now, what do you learn at college?

1:07:03 > 1:07:06An omelette's supposed to be not coloured - is that right?

1:07:06 > 1:07:11- Like your jacket.- Exactly! - Like your jacket!- It's pretty good.

1:07:11 > 1:07:14- Richard, half of yours is still on the stove.- I know, I know.- Oh, no!

1:07:16 > 1:07:18Nearly there!

1:07:19 > 1:07:21- Got there.- Hang on, hang on.

1:07:22 > 1:07:24- Oh, look at that!- Oh, no!

1:07:24 > 1:07:29- That's called a French spat. - You ruined my pan, didn't you?

1:07:29 > 1:07:34- I didn't touch your pan! - Shall we taste these?- That's proper.

1:07:34 > 1:07:37I've got to say, your colour's better than mine.

1:07:37 > 1:07:38So, the Frenchman...

1:07:38 > 1:07:44- Be careful what you say. Be careful! - It's... I'll taste the edge bit.

1:07:44 > 1:07:46What d'you mean, the edge bit? Tastes like an omelette.

1:07:46 > 1:07:49Because it's your first time on Saturday Kitchen

1:07:49 > 1:07:51and you're bigger than me, I'll count that in.

1:07:52 > 1:07:55- This... This... - Burnt - look!- I know it's burnt!

1:07:55 > 1:07:58- Well, it's definitely cooked. - No kidding!

1:08:02 > 1:08:07- Mmm, it's lovely! - I quite like my omelette.- Baveuse.

1:08:09 > 1:08:13- Yeah, baveuse and burnt. We've done B omelettes.- Richard...

1:08:14 > 1:08:18- ..how quickly do you think you've done?- Oh, goodness. Down...there.

1:08:18 > 1:08:2150? If I'm lucky.

1:08:21 > 1:08:25- Eh? How quick?- 60? I don't know, 50?- 50 seconds?

1:08:25 > 1:08:28I can't believe it. You're absolutely bang on. 50 seconds.

1:08:28 > 1:08:30Right there. Pretty good - first effort.

1:08:31 > 1:08:35Going on there, just below Mr Bill Granger.

1:08:35 > 1:08:37John...

1:08:37 > 1:08:40- 46.- Fort...

1:08:42 > 1:08:45- 40-what?- Six.- 42.

1:08:51 > 1:08:54You still stay on the board. You did it in 43 seconds.

1:08:54 > 1:08:56Oh, hey, thank you!

1:09:00 > 1:09:03Better luck next time, John. It's hard to believe

1:09:03 > 1:09:05there was ever a time before Lawrence Keogh had cooked

1:09:05 > 1:09:07in the Saturday Kitchen studio,

1:09:07 > 1:09:11so let's rewind a few years and see his Saturday Kitchen debut.

1:09:11 > 1:09:13He's a good mate of mine and I'm glad to see him

1:09:13 > 1:09:15for the first time on Saturday Kitchen

1:09:15 > 1:09:17because he keeps pestering me on the phone every week,

1:09:17 > 1:09:18sending me emails.

1:09:18 > 1:09:21It's Laurence Keogh. Good to have you on the show.

1:09:21 > 1:09:23Now, great restaurant. We'll talk about it in a minute.

1:09:23 > 1:09:26- Tell me what you're cooking.- We're going to do a peppered duck breast

1:09:26 > 1:09:29and I'm going to crush the peppercorns in a centre.

1:09:29 > 1:09:33We've got some beautiful lovage, bull's blood lettuce, elderflower

1:09:33 > 1:09:35and cherries, all going into the whole dish.

1:09:35 > 1:09:38We'll get onto all those ingredients in a minute but the duck -

1:09:38 > 1:09:39what type are you using?

1:09:39 > 1:09:41We're going to use a Gressingham duck.

1:09:41 > 1:09:43The one that's all in vogue at the moment is Gressingham

1:09:43 > 1:09:45but the one coming through is Goosnargh.

1:09:45 > 1:09:47That seems to be coming on a lot of menus now.

1:09:47 > 1:09:49Now, Aylesbury duck. People talk about that.

1:09:49 > 1:09:51There isn't much Aylesbury duck.

1:09:51 > 1:09:52I was in Aylesbury and they said,

1:09:52 > 1:09:55- "We mainly sell Gressingham, to be honest."- There's also...

1:09:55 > 1:09:58I've heard of Telmara ducks. There's a company in Saffron Walden.

1:09:58 > 1:10:01They do fantastic geese so I've been getting...

1:10:01 > 1:10:04I got some goose last year which was absolutely superb.

1:10:04 > 1:10:08So trimming off some of the fat but not all of it.

1:10:08 > 1:10:12Just a light scoring on the skin, just to release some of that fat

1:10:12 > 1:10:16that we're going to render down. You're going to crush...

1:10:16 > 1:10:19- Crush some peppercorns today. - You're my commis today.

1:10:19 > 1:10:21But, I mean, if people have not heard of Roast,

1:10:21 > 1:10:25Roast sits above Borough Market - the famous food market.

1:10:25 > 1:10:26It's packed out on a weekend.

1:10:26 > 1:10:29- The restaurant is absolutely so busy it's unbelievable.- I know.

1:10:29 > 1:10:32But you do breakfast, lunch and dinner there, don't you?

1:10:32 > 1:10:35We do breakfast, lunch, afternoon tea AND dinner.

1:10:35 > 1:10:39- This guy is a busy man!- It's basically a hotel without the rooms.

1:10:40 > 1:10:44But I think the boss might want some rooms there soon. Hot pan.

1:10:44 > 1:10:46Skin side down, away from you. Just let it sit there.

1:10:46 > 1:10:49There's a sink at the back to wash your hands.

1:10:49 > 1:10:52- Quick wash of the hands.- Now, apart from Roast, where you are now,

1:10:52 > 1:10:56you worked for many other famous chefs - the Roux brothers.

1:10:56 > 1:10:59Many years ago, when I was a commis chef training in the kitchens,

1:10:59 > 1:11:01when I was a young lad - very young lad.

1:11:01 > 1:11:04And Marco - probably the famous of all British chefs, I suppose.

1:11:04 > 1:11:09Yeah, I worked for Marco Pierre White in 1997,

1:11:09 > 1:11:13straight after I opened Bluebird... Do you want to do my cherries?

1:11:13 > 1:11:16- Yeah, I'll do those.- Straight after I opened Bluebird in the Kings Road,

1:11:16 > 1:11:17I went to work for Marco,

1:11:17 > 1:11:21and that was a great time. A really enjoyable time for me there.

1:11:21 > 1:11:25And what I want to do - I want to speak to you about the elderflower.

1:11:25 > 1:11:28There's the elderflower cordial that I made last year, actually, James.

1:11:28 > 1:11:31- I made this last year.- Your own homemade elderflower cordial.

1:11:31 > 1:11:34So there's the elderflower there. Made a stock syrup...

1:11:34 > 1:11:35It is, in essence, very simple.

1:11:35 > 1:11:39Yeah, and it's a beautiful, fantastic aroma, as you know.

1:11:39 > 1:11:42Where do you get that from? Where do you get an elderflower from?

1:11:42 > 1:11:46- Well, it's coming into season now. - An elderflower bush.

1:11:46 > 1:11:48And the elderflowers go on to elderberries later in the summer,

1:11:48 > 1:11:51- which you can have with game. - Cherries are done.

1:11:51 > 1:11:54- This is the elderflower cordial. - But it's very simple.

1:11:54 > 1:11:56You just make, like, a stock syrup, pour it over the top.

1:11:56 > 1:11:59Yeah, with some sliced lemons. Pour it over the elderflower.

1:11:59 > 1:12:02Clingfilm - leave it in the fridge for a couple of days, let it infuse.

1:12:02 > 1:12:05- I'm just going to pour these cherries in there.- But you're...

1:12:05 > 1:12:07You put an acid in there?

1:12:07 > 1:12:09You put a bit of citric acid in there from the chemist.

1:12:09 > 1:12:12It just prolongs the shelf life, you know?

1:12:12 > 1:12:15Just have a quick look at the duck.

1:12:15 > 1:12:19You can cook all this right the way through, fat side down?

1:12:19 > 1:12:21Yeah, you can leave it on a pan on the side of the stove.

1:12:21 > 1:12:24That's what we do at work - leave it on the pan, just turning over.

1:12:24 > 1:12:27We don't actually put any butter, fat or oil in the pans.

1:12:27 > 1:12:29Just a bit of water if you want.

1:12:29 > 1:12:32You can see the colour of these cherries coming through now.

1:12:32 > 1:12:35- This is beautiful. - The cherry and the elderflower.

1:12:35 > 1:12:37Now this is kind of like for a dressing, really.

1:12:37 > 1:12:40This is a dressing, yeah. So I want a bit of a cider vinegar.

1:12:40 > 1:12:44- And then we come to the rapeseed oil. - Now, cider vinegar.

1:12:44 > 1:12:47Just to add a bit of sharpness like you would do in most dressings.

1:12:47 > 1:12:51Just to cut the sweetness of it, just to get a little splash in there.

1:12:53 > 1:12:56- And something me and you love - rapeseed oil.- Rapeseed oil.

1:12:56 > 1:13:00Now, you got me into rapeseed oil, I have to say, a couple of years back.

1:13:00 > 1:13:02Rapeseed oil. A lot of people use olive oil but rapeseed oil -

1:13:02 > 1:13:03really good for us, isn't it?

1:13:03 > 1:13:07British product. It's very good for you. High in omega-3,

1:13:07 > 1:13:11low in cholesterol, great to cook with and it's British, isn't it?

1:13:11 > 1:13:14- Great for dressings as well. - Great for dressings. Very unusual.

1:13:14 > 1:13:18- Have a smell of that. It's amazing. - Just turn that duck over.

1:13:18 > 1:13:21I can give that a quick flash in the pan.

1:13:21 > 1:13:23You might be allergic to it because you get hay fever.

1:13:23 > 1:13:26- From the yellow fields.- Oh!

1:13:28 > 1:13:31We'll have them coughing and spluttering all over the place!

1:13:31 > 1:13:34Some lovely bull's blood lettuce that came to the market this week.

1:13:34 > 1:13:37- Nice deep coloured lettuce. - You've turned the duck.

1:13:37 > 1:13:41- You cook the duck for how long? - Seven to eight minutes.

1:13:41 > 1:13:44I'll whack that one through the oven to speed things up.

1:13:44 > 1:13:47There we go. I've got some mustard cress here.

1:13:47 > 1:13:49I'll cut that. Put it in ice cold water.

1:13:49 > 1:13:51Tell us a bit about this stuff, lovage.

1:13:51 > 1:13:53My grandmother used to cook with this

1:13:53 > 1:13:57and this is the great thing about your restaurant, you look through

1:13:57 > 1:14:00the restaurant menu and often you pick dishes

1:14:00 > 1:14:02from old cookbooks, don't you?

1:14:02 > 1:14:06- We have.- But not old cookbooks, like 10 years ago. We're talking...

1:14:06 > 1:14:09200 years ago. Carter, Farley.

1:14:09 > 1:14:12All these British chefs of the time who cooked with eggs and vinegar

1:14:12 > 1:14:14and thought it was fantastic.

1:14:14 > 1:14:16They thought it was wonderful.

1:14:16 > 1:14:19But lovage, in particular, my grandmother used to use this

1:14:19 > 1:14:21and she used it... It was often used for perfumes.

1:14:21 > 1:14:25Yeah, perfumes. It was used in medicines. Medicinal purposes.

1:14:25 > 1:14:28- If you haven't got lovage, you can use leafy celery.- Just the tops.

1:14:28 > 1:14:31You can put lovage in a bloody Mary, in puddings,

1:14:31 > 1:14:35- but the classic was pea soup years ago, wasn't it?- Great combination.

1:14:35 > 1:14:40- That is lovely.- Ice cold water just to sharpen up this mustard cress.

1:14:40 > 1:14:44- Yes. I had this duck ready earlier. Nice, warm peppered duck.- OK.

1:14:44 > 1:14:46Just a pinch of salt in the salad.

1:14:46 > 1:14:48We don't need pepper because it's in the duck.

1:14:48 > 1:14:52Just want to get some juices of the cherries with the salad.

1:14:52 > 1:14:54And how summery is this, James?

1:14:54 > 1:14:57- It's so simple. - Cherries are in season this week.

1:14:57 > 1:14:59When cherries come in,

1:14:59 > 1:15:01it's a sure sign that summer has arrived in England.

1:15:01 > 1:15:03With elderflower...

1:15:03 > 1:15:06One thing that fascinates me, you had to change your diet

1:15:06 > 1:15:09so much over the years because you had kidney failure.

1:15:09 > 1:15:10I did, James.

1:15:10 > 1:15:14I had kidney failure back in '97 when I was working for Marco.

1:15:14 > 1:15:17He was great and helped me a great deal.

1:15:17 > 1:15:21I was extremely ill. I went on dialysis for the two years.

1:15:21 > 1:15:23And worked in the kitchens while you were on dialysis.

1:15:23 > 1:15:27Worked in the kitchen while I was on dialysis which is shocking.

1:15:28 > 1:15:31I was doing something called CAPD, doing my home dialysis.

1:15:31 > 1:15:34I wasn't haemo, like connected to a machine, you know?

1:15:34 > 1:15:36That is quite a common sort of dialysis.

1:15:36 > 1:15:39And I was on it for two years and it's dreadful

1:15:39 > 1:15:41because my career sort of went on hold.

1:15:41 > 1:15:45And it's not easy on yourself or your family or your partners.

1:15:45 > 1:15:46It's a very debilitating disease

1:15:46 > 1:15:49and, you know, there are people out there,

1:15:49 > 1:15:52fantastic people from all walks of life that I've met.

1:15:52 > 1:15:56- Thankfully, you're better now. - I'm better. I had a transplant.

1:15:56 > 1:16:01I've got two beautiful children, Dylan and my daughter, Lily.

1:16:01 > 1:16:04And you got a mobile phone that keeps ringing me.

1:16:04 > 1:16:09You keep texting me! There we go. We've got the peppered duck salad.

1:16:09 > 1:16:13- And some elderflower over the top. - Some fresh elderflower.

1:16:13 > 1:16:15I'm going to show off now.

1:16:15 > 1:16:17There's the best bit. Some lovely elderflower.

1:16:17 > 1:16:19Just give it a sprinkling.

1:16:19 > 1:16:22Don't forget, Roast is his restaurant. What's his dish again?

1:16:22 > 1:16:27This dish is peppered duck salad with cherries, lovage,

1:16:27 > 1:16:31elderflower dressing, all the flavours of the summer, James.

1:16:31 > 1:16:34I put this dish especially for you today. I've never done it before.

1:16:34 > 1:16:36Brilliant. Easy as that!

1:16:42 > 1:16:45Oh, look at that! That looks absolutely stunning.

1:16:45 > 1:16:46Lawrence, over here.

1:16:46 > 1:16:49The book's got to be out in a year's time. Got to be.

1:16:49 > 1:16:54Somebody has got to snatch you up because that just looks spectacular.

1:16:54 > 1:16:56- Dig in?- Nice vibrant colours there going on.

1:16:56 > 1:17:00You can have it as a starter and do less duck or a main course.

1:17:00 > 1:17:04Or a side of Jerseys now with mint potatoes.

1:17:07 > 1:17:12- That cress just sharpens it up. - Just interesting. Mustard cress.

1:17:12 > 1:17:16It's British. I use butter and lettuce in the restaurant.

1:17:16 > 1:17:18- What do you think of the lovage? - Hang on.

1:17:18 > 1:17:21That's the lovage there. The green leaves there.

1:17:21 > 1:17:25- There are a lot of nutrients there as well.- Kind of a weird flavour, but...

1:17:28 > 1:17:33- Mm. What is it like?- Celery tops. - It's fresh.- It's nice.

1:17:33 > 1:17:36- I love the cherries. - It's quite a healthy dish.

1:17:36 > 1:17:37I had to study nutrients.

1:17:37 > 1:17:40I had to look after myself with my own diet restrictions.

1:17:40 > 1:17:44So, I've had to know how to look after and feed myself properly

1:17:44 > 1:17:45on dialysis, you know?

1:17:45 > 1:17:47Happy with that?

1:17:47 > 1:17:51- I'll leave them to dive in.- Is this lovage?- The dressing is fantastic.

1:17:51 > 1:17:53That elderflower cordial.

1:17:53 > 1:17:57It really goes with the pepper on the duck. The whole thing.

1:17:57 > 1:17:58The cherries are beautiful.

1:18:02 > 1:18:05What's been interesting over those past seven years

1:18:05 > 1:18:08is watching Lawrence's changing hairstyles.

1:18:08 > 1:18:10Danny O'Donoghue took time away from judging The Voice

1:18:10 > 1:18:13to face his Food Heaven or Food Hell.

1:18:13 > 1:18:14So, what did he get?

1:18:14 > 1:18:18And is he standing on a box or is it just my imagination? Enjoy this one.

1:18:18 > 1:18:21It's that time in the show where we find out whether Danny should face

1:18:21 > 1:18:22Food Heaven or Food Hell.

1:18:22 > 1:18:26Food Heaven would be this mighty T-bone steak with tomato chutney

1:18:26 > 1:18:30and some Bibb lettuce salad, roasted onions and some char-grilled figs.

1:18:30 > 1:18:34Food Hell would be goat's cheese with some asparagus and broad beans.

1:18:34 > 1:18:37No matter how much I tried to big that up,

1:18:37 > 1:18:39there was no chance, was there?

1:18:39 > 1:18:42- Never.- Even these two decided to choose Food Heaven as well.

1:18:42 > 1:18:44So, that's what you've got. Move this.

1:18:44 > 1:18:47We're going to make some croutons and get this steak on.

1:18:47 > 1:18:52Croutons are for the salad. First off, we've got our T-bone steak.

1:18:52 > 1:18:54The reason it's called T-bone steak?

1:18:54 > 1:18:55It's in the shape of a "T".

1:18:55 > 1:18:59Partly sirloin, partly fillet. That's the part that we want.

1:18:59 > 1:19:02And it's a cut that is not on the menu very much now,

1:19:02 > 1:19:06as often as it should be. Probably mainly due to the price.

1:19:08 > 1:19:09Is it a lot more expensive?

1:19:09 > 1:19:11A fair bit. You've got the fillet as well.

1:19:11 > 1:19:14That bit's your sirloin and that your fillet.

1:19:14 > 1:19:15Normally I would go for a fillet.

1:19:15 > 1:19:20Generally, a lot of chefs would choose either rump steak

1:19:20 > 1:19:22- or rib eye steak.- Really?

1:19:22 > 1:19:27It's the best flavour, but with this you get the combination of both.

1:19:27 > 1:19:29Equally, what ever you want to choose.

1:19:29 > 1:19:32These are English heritage tomatoes, Isle of Wight tomatoes,

1:19:32 > 1:19:34which are in season particularly early.

1:19:34 > 1:19:37The Isle of White is famous for garlic,

1:19:37 > 1:19:41but we've got these lovely English heritage tomatoes,

1:19:41 > 1:19:42which we'll make chutney out of.

1:19:42 > 1:19:46First, I'll do the croutons. Very quick.

1:19:46 > 1:19:48So, the steak. They're ideal on a char-grill,

1:19:48 > 1:19:50particularly on a barbecue,

1:19:50 > 1:19:54People take it off the barbecue or turn it too early.

1:19:54 > 1:19:58You've got to leave it in the pan and that way it seals,

1:19:58 > 1:20:01particularly on a char-grill.

1:20:01 > 1:20:03The idea is it creates the lines on the top

1:20:03 > 1:20:06and the lines are the flavour that you want.

1:20:06 > 1:20:10- So, you oil the meat, never the pan. - OK.- Same with fish.

1:20:10 > 1:20:13If ever you use one of these things, oil the product never the pan itself

1:20:13 > 1:20:15otherwise you are pan-frying it.

1:20:15 > 1:20:18Particularly with this, you can see it cooking halfway

1:20:18 > 1:20:22and when you turn it over, you can see you've got lines on it.

1:20:22 > 1:20:24Watch my hair!

1:20:24 > 1:20:26LAUGHTER

1:20:26 > 1:20:28Whoo!

1:20:28 > 1:20:29Then we pan-fry the other side.

1:20:29 > 1:20:33I won't add black pepper yet. I'll do that afterwards.

1:20:33 > 1:20:37We've got croutons which we'll incorporate into our little salad.

1:20:37 > 1:20:40The guys there are... Well, you explain.

1:20:40 > 1:20:44- I'm chopping tomatoes for your chutney.- We've got garlic.

1:20:44 > 1:20:48- Garlic and ginger.- Because this is going to be for the chutney.

1:20:48 > 1:20:50We'll lightly toast these

1:20:50 > 1:20:54because it is actually a very simple chutney, this.

1:20:54 > 1:20:56We've got some dark brown sugar.

1:20:56 > 1:21:00This is ground coriander and I'll grab my shallots

1:21:00 > 1:21:04and put them on the barbecue as well, or on the char-grill.

1:21:07 > 1:21:10Food must have been an important part of your life

1:21:10 > 1:21:12when you were brought up, particularly as a big family.

1:21:12 > 1:21:15Well, I had a massive family.

1:21:15 > 1:21:19I think my mum tended to make dishes that you could feed

1:21:19 > 1:21:22a lot of people with. Stews were big, or coddles.

1:21:23 > 1:21:28- I guess the general leftovers. - The good stuff.

1:21:28 > 1:21:30Yeah, exactly. It was all put in a pot.

1:21:30 > 1:21:33Yeah, she was a great cook, my mum. Absolutely.

1:21:33 > 1:21:36My dad used to cook Christmas dinner

1:21:36 > 1:21:41and this was the only day of the year he would cook was Christmas.

1:21:41 > 1:21:44- A Christmas dinner? - It was steak.- Oh, steak!

1:21:44 > 1:21:47Yeah, he never went for a chicken - sorry, turkey - or ham.

1:21:47 > 1:21:50He always went for steak. He said, "If I want to celebrate,

1:21:50 > 1:21:52"I'll celebrate with a dish that I like."

1:21:52 > 1:21:56So, me and him would have a few beers on Christmas day

1:21:56 > 1:21:57and we'd tend to overdo the steak.

1:21:57 > 1:22:00That's why I'm trying to find out the right way to do it

1:22:00 > 1:22:02so I don't mess up Christmas dinner this year.

1:22:02 > 1:22:05- The secret is turning it over just once or twice.- Sure.

1:22:05 > 1:22:10You can see it cooking halfway up the side and then when you turn it,

1:22:10 > 1:22:13you can see the lines in there.

1:22:13 > 1:22:14Wow, yeah.

1:22:14 > 1:22:17Turn it over this side and cook the other side.

1:22:18 > 1:22:22I used to flash-fry it in the pan, two minutes each side,

1:22:22 > 1:22:24and put it in the oven.

1:22:24 > 1:22:27With T-bone steak, anything with a bone on will cook much quicker

1:22:27 > 1:22:30because the heat transfers through the bone.

1:22:30 > 1:22:33That's why anything like rib on the bones cooks much quicker

1:22:33 > 1:22:35- than a big chunk of meat.- OK.

1:22:35 > 1:22:37It literally conducts the heat right through.

1:22:37 > 1:22:40- Oh, through the bone?- Yep.

1:22:40 > 1:22:41There you go.

1:22:43 > 1:22:45What we'll do to our chutney here,

1:22:45 > 1:22:48you can see it start to caramelise,

1:22:48 > 1:22:49in we go with ground coriander...

1:22:51 > 1:22:52the chilli...

1:22:56 > 1:23:01Does chopping all the different tomatoes add to the flavour?

1:23:01 > 1:23:06It's just speed, that's all it is. Speed. In we go with the ginger.

1:23:07 > 1:23:08And the garlic.

1:23:08 > 1:23:11Then throw in the tomatoes.

1:23:11 > 1:23:13The reason why we caramelised the sugar first

1:23:13 > 1:23:15is that it gives a nice flavour,

1:23:15 > 1:23:18but also a texture to this.

1:23:18 > 1:23:20It thickens it up because we'll not cook it for long.

1:23:20 > 1:23:22Malt vinegar has gone in there.

1:23:22 > 1:23:25You could, if you come from Jose's neck of the woods,

1:23:25 > 1:23:26use some sherry vinegar.

1:23:26 > 1:23:29- Absolutely.- There you go.

1:23:29 > 1:23:31"Herry". Some "herry".

1:23:31 > 1:23:33- "Herry" vinegar.- That's the one!

1:23:33 > 1:23:37- We're even learning some Spanish today.- Exactly.

1:23:37 > 1:23:40Yeah, I'm getting a lesson today.

1:23:40 > 1:23:43Then we put our figs on, which I think figs and beef...

1:23:43 > 1:23:45or particularly duck if you cook them

1:23:45 > 1:23:47on a char-grill or barbecue, are nice.

1:23:47 > 1:23:49I'll help you out at here.

1:23:52 > 1:23:53I'm going to step back.

1:23:53 > 1:23:54THEY LAUGH

1:23:56 > 1:23:58Right. He's in enough trouble already.

1:23:58 > 1:24:01His wife actually texted him off air, saying,

1:24:01 > 1:24:04"If you don't vote for him, he's sleeping in the spare room."

1:24:04 > 1:24:09- Give him his Food Heaven.- Exactly. - Nice one. Thank you.

1:24:09 > 1:24:12We've got our sherry vinegar, a touch of balsamic

1:24:12 > 1:24:16and then we grab these onions.

1:24:16 > 1:24:20They can go straight in. We just break them up.

1:24:20 > 1:24:23I'll finish these off on there as well.

1:24:24 > 1:24:29But figs on a barbecue as well are just very quick.

1:24:29 > 1:24:32A great dessert as well, this. Good tapas.

1:24:32 > 1:24:33Fantastic tapas.

1:24:33 > 1:24:35With some goat's cheese, honey and walnut.

1:24:35 > 1:24:38He doesn't like goat's cheese.

1:24:38 > 1:24:42But that with ham as well is just delicious.

1:24:42 > 1:24:43So, we've turned it over.

1:24:43 > 1:24:47We've not turned it the other way so you get that line on it yet,

1:24:47 > 1:24:49but we will do.

1:24:49 > 1:24:53It's going to be all fancy. Now we can turn it over.

1:24:53 > 1:24:57It's really interesting. The lines actually...

1:24:57 > 1:25:01The idea of char-grilling is it's going to create flavour to this.

1:25:01 > 1:25:04That's the key. You can see the difference in colour,

1:25:04 > 1:25:06how it goes after 20 minutes.

1:25:06 > 1:25:09That caramelisation really reacts to that.

1:25:09 > 1:25:16We can season that with a pinch of salt in there. Place our figs on.

1:25:16 > 1:25:18A nice little bit of salad.

1:25:18 > 1:25:23How would you normally eat your steak? You know, raw...

1:25:23 > 1:25:26We were farmers, so it would still have a pulse.

1:25:26 > 1:25:28It's however you want it.

1:25:28 > 1:25:31The way to test it is a finger and thumb together,

1:25:31 > 1:25:34press this part here and press that on the top.

1:25:35 > 1:25:39That's the same texture as that. That's rare.

1:25:39 > 1:25:43- Press that now.- Yeah, yeah. - Go to your next finger.- OK.

1:25:43 > 1:25:46- That's medium rare.- Oh, wow! That's a great way.

1:25:46 > 1:25:48Next finger.

1:25:48 > 1:25:49- Medium.- Yeah.

1:25:49 > 1:25:54- This one. Well done. - That is amazing. I never knew that.

1:25:54 > 1:25:57- And if you've got hard skin, you're stuffed!- Yeah!

1:25:57 > 1:26:01And then what we need to do is leave it to rest as well. That's the key.

1:26:01 > 1:26:04A little bit of olive oil on here.

1:26:04 > 1:26:07Over the top. You need to leave it to rest.

1:26:07 > 1:26:09It is really important you don't take it off the char-grill

1:26:09 > 1:26:11and straight onto the plate.

1:26:11 > 1:26:14So, black pepper, some salt.

1:26:15 > 1:26:18You forgot my croutons.

1:26:18 > 1:26:21We've got a nice little salad here with a little bit of sherry vinegar,

1:26:21 > 1:26:23the figs.

1:26:25 > 1:26:26Everything else.

1:26:26 > 1:26:29- Thought I'd give you something to do.- Sorry?

1:26:29 > 1:26:32- I thought I'd give you something to.- Exactly. Thank you.

1:26:32 > 1:26:34Then we've got our lovely steak.

1:26:36 > 1:26:40- Heaven.- There you go.- My last meal right there. You can take me now!

1:26:40 > 1:26:41Take me now.

1:26:41 > 1:26:45Don't say that round here. There's three of them waiting over there!

1:26:45 > 1:26:49Then we just take some of our chutney over the top.

1:26:51 > 1:26:56- Fantastic. Lovely!- And there you have it. Hopefully you'll like that.

1:26:58 > 1:26:59Going to get stuck in?

1:27:02 > 1:27:05You've got the fillet that side and the sirloin that side

1:27:05 > 1:27:09- so it should be just medium in the centre.- Fantastic.- Wow!

1:27:09 > 1:27:12I don't know why T-bone is not around as much.

1:27:12 > 1:27:16It's one of the things that's starting to come back into fashion.

1:27:16 > 1:27:19It's like a Yorkshire tapas, isn't it, really?

1:27:19 > 1:27:21More than a Spanish tapas.

1:27:21 > 1:27:24That is a tapas from the north.

1:27:24 > 1:27:28Yes, exactly. Recommend something to go with it.

1:27:28 > 1:27:30Don't say ham and peas and eggs.

1:27:30 > 1:27:33- What would you do with that in Spain?- Just simply like that.

1:27:33 > 1:27:37As simple as that. With some butter and pepper, a simple salad.

1:27:37 > 1:27:43- Simple, easy, that's it. - Really gorgeous.

1:27:43 > 1:27:46The chutney works really well.

1:27:46 > 1:27:48It works really well with goat's cheese as well.

1:27:48 > 1:27:51You can make that go cold. You can also keep that.

1:27:51 > 1:27:53You take a glass jar.

1:27:53 > 1:27:56You need to sterilise it, so boiling water,

1:27:56 > 1:27:58make sure it's clean, then wash it out with cold water.

1:27:58 > 1:28:01Boiling water in, leave it, then don't touch the inside,

1:28:01 > 1:28:05drain it off, let it air dry or warm up in a really low oven,

1:28:05 > 1:28:07take it out and fill it with chutney

1:28:07 > 1:28:09with wax paper and it will last longer.

1:28:09 > 1:28:10Fresh chutney is incredible.

1:28:14 > 1:28:18Steak for Christmas, Danny? For me, it's better than turkey.

1:28:18 > 1:28:21That's all we've got time for on today's Best Bites.

1:28:21 > 1:28:24If you'd like to have a go at any of today's recipes, you can

1:28:24 > 1:28:28find them on our website, just go to bbc.co.uk/recipes -

1:28:28 > 1:28:30there are loads of great ideas to choose from

1:28:30 > 1:28:34so have a great week and see you next time. Bye for now.

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