Episode 83 Saturday Kitchen Best Bites

Good morning. We're ready for another lip-smacking batch

of recipes in today's Saturday Kitchen Best Bites.

Welcome to the show. We've got some great chefs

and celebrity guests for you this morning,

including Hollywood actress Julia Stiles and the front man

from The Script and The Voice judge Danny O'Donoghue.

Silvena Rowe braises pork belly. She glazes it with a blueberry and

chilli molasses, and makes a whipped feta yoghurt and cumin salad.

Honorary Italian Theo Randall returns to the kitchen to

roast monkfish.

He serves it with prosciutto, artichokes, capers,

parsley and Charlotte potatoes.

We revisit the very first time Lawrence Keogh graced

the Saturday Kitchen studios. He had Gressingham duck on the menu.

The breast is peppered and served with cherries, lovage

and homemade elderflower dressing.

Danny O'Donoghue faces food heaven or food hell.

Will he get food heaven -

steak, and a delicious char-grilled T-bone steak

with heritage tomato chutney and fig salad -

or would he get his dreaded food hell, goat's cheese?

That is a goat's cheese and courgette en papillote

to be precise, with a spring salad.

But first, it is time to revisit the Queen's Diamond Jubilee weekend

when Daniel Clifford came to the studio

armed with the finest asparagus he could find.

Welcome back, Daniel. On the menu, seasonality for you first of all.

Yes, asparagus. I believe Cambridge asparagus is brilliant.

You were going to say the best then, weren't you?

We are all going to argue about it.

Basically, we are going to griddle some asparagus as a garnish,

we are going to make a veloute and poach some eggs.

The eggs will be wrapped in potato.

This is asparagus asparagus but some fun things with the poached eggs.

That's it. I am going to start prepping the asparagus straightaway.

-Do you want a touch of vinegar in the...?

-A touch of vinegar, Chef.

-And a bit of salt in that water.

-That's it.

The reason I am snapping these down is just to get rid of that woody bit.

It's not going to blend that well.

We are about halfway through the season now.

Yeah, it has been a strange year this year. This is beautiful.

After Scotland, you've got pretty good asparagus down there.

Not too bad. You will have to come down and taste it, Chef.

I've tried to grow some asparagus in the garden, it has been OK this

year but some people have not been producing that good a crop.

The whole season has completely changed for everything this year.

I've put some tomatoes in the greenhouse

and they are flying at the moment.

I am not too keen on the white asparagus. I don't know why.

It is basically the same, it is just grown under black bin liners.

It is just something about it. It doesn't look right.

In France they use it a lot.

Talking about the tongue, I remember cooking that quite a lot in France.

Anyway, this is for the puree.

Yeah. I'm going to quickly dice an onion down, to get that sweated off.

You want me to chop this asparagus?

For the soup, please. That'd be lovely.

-The egg is in?

-One egg is in, yeah.

So, I've been very busy.

Tell us about the Midsummer House thing,

because you've had that for 15 years?

I have had it for 14 years, going into my 15th year.

It has been a roller coaster, really. I have had some of the best

years of my life there and we have been flooded twice.

It is right on the river, isn't it?

Yeah, right on the river, but this year it's been phenomenal.

I have just put a new conservatory on, which takes us up to 70 covers.

We used to be 45.

We've had so many people wanting to get in at the weekends that now

I can near enough cook for everybody.

Once that is sweated down...

The idea of the soup is that everything has to be cooked

really, really quickly to maximise the flavour

and maximise the taste, really.

This is hot already, this is a light brown chicken stock.

That goes in, so that needs to cook out for about five minutes.

We just bring that to the boil. This one over here is for the puree.

This one here, yeah. So all I have to do now is turn a couple

bits of asparagus down very quickly.

I am just amazed at the poached egg, like, how easy it is.

-It's really difficult!

-He just makes it look easy.

I basically just use boiling salted water, a touch of vinegar

and then just swirl it round and crack the egg in the middle,

and then just, literally, you turn the heat down, but it is a good

way of keeping it, in ice cold water, it keeps the shape.

It is the swirling bit.

That makes it go nice and round so it doesn't go all flat.

And good eggs is a big secret.

All I am doing now is just quickly going to take these off.

They are just a bit chewy and I am just going to quickly turn

it down, this is the way they do it in France.

-Just take that bit down there.

-Do you do that at home, Daniel?

-No, I don't do it at home.

-Why do you put the little line around it?

Just to make it look smart. It is one of those cheffy tricks that we do.

You said in rehearsal that your menu is simplified...

I am simplifying everything. This is simplified.

You should have seen it ten years ago, it was chaotic then.

I am basically concentrating more on taste now, taste and flavour.

Gone are the days when I am putting 15 things on my plate.

Now, as you can see, I just put a lot of asparagus on.

It is the way people's tastes have changed, but certainly

when it comes to that two-star level, you say making things

-simple but it's still got to be an element of complicated.

-Yes, it has.

But as you get older, you start realising that your tastes change,

-the way that you think about food changes.

-Your knees are hurting.

And lifestyle changes as well.

I am cooking in Cambridge for people that want to come

and have a fantastic experience, but they also want to recognise what

they are eating and know what they are eating. It is down to produce.

If the produce is brilliant, you should be doing less to it.

-I have decided I don't like tasting menus.

-Oh, God.

There is too much, it goes on for ever

and there are just too many different flavours.

-Maybe that is the Glaswegian in me.

-Moving on.

I've got a tasting menu.

-I won't have that when I come to Cambridge.

-Basically...

You have just really thrown me then.

Look, I will just do you chicken and chips.

These potatoes, you mentioned great produce...

These are called Chippers' Choice and the reason I use

Chippers' Choice potatoes is because they are the best frying potatoes.

-You get a really, really nice crispy...

-You want this in the puree?

That goes in the puree. That is beurre noisette and boiled cream.

And the soup will be about two minutes away.

A bit of spinach just for colour. Potatoes are peeled.

I am just going to drop this in boiled salted water.

That is the turned asparagus, that gets cooked for about two minutes

just to release the flavour and then I am going to griddle it.

-And then just char-grill it?

-That is it.

-OK.

You can prepare these in advance.

You mention the speed of the soup,

the common thing with this is it has to be made as fast as possible.

To keep the colour and the flavour and I have put beurre noisette

in this because I think asparagus has got a lovely little nutty flavour.

-I will move that out the way.

-The eggs...

I will lift this asparagus off.

There we go. You want this char-grilling just a little bit.

-Char-grill that.

-Turn that off.

For the egg, I have just trimmed off the excess.

I am just going to run this through the slicer.

-I am going to pop this in there.

-The soup is close.

-I will do that.

-This is the Japanese turning slicer.

-I am there, I am watching.

All you do is you keep your thumb on there

and you get this beautiful spaghetti.

Dawn is going to buy one of them on the shopping channel.

I was looking at the mixer as well

but I was worried about the price of it.

Look at that. I presume they do the mooli out of that.

Yes, moolis, salads.

For me...I am renowned for using it and it is just a bit of fun.

For me, this whole dish is very child-friendly.

It is a great way to get kids to eat eggs.

And as you say, simple.

-It is. The eggs you can prepare in advance.

-That is it.

It is so brilliant. I am so impressed with that.

It is like making an elastic band ball.

That goes straight in the fryer.

Pass this through a sieve.

-Asparagus is looking beautiful.

-Getting there.

I am definitely coming to your restaurant when we're in Cambridge.

There won't be any tasting menus!

The soup that you have got in here,

the reason for the spinach is to keep the colour.

Just to give it a nice green colour. I love the tea towel today.

-It is all right, isn't it?

-That is the puree, Chef?

That's the puree. Asparagus is on, eggs are in.

-It is good to see James running.

-Yeah!

We have yet to cook your dish. Tons of stuff going on there.

Lemon juice is the third seasoning in my eyes

and with asparagus, it really, really does help enhance it.

It needs to be a last-minute thing

because the acid will start to kill the colour.

Let's get a spoon and taste that. Is the egg frying?

Egg is coming, Chef, it is on its way.

-Puree is done.

-Happy with that.

-That is lovely.

-Just season that up.

-So explain to us what this is, then.

-This is the burnt onion ash.

-It is easy to make.

You really char-grill the onions without any oil at all,

-but they have to be black, both sides.

-Is that roasted in the oven?

No, just on the stove, really, really heavily caramelised and

then put them in the oven overnight at 60 degrees and then just blend it.

It brings... It is funny, the idea comes from a hot dog.

When you have hot dogs, you have burnt onions with it.

-That is where most of my inspiration comes from now.

-From a hot-dog stand?

I love hot dogs!

-The egg is there.

-It is very simple.

Nice piece of puree, right in the middle, for the egg to sit on.

So that sits there nicely, like that.

You have that lovely charred... flavour there.

Onion powder everywhere.

The egg sits on there like that and then at the restaurant, normally, we

would just pour this at the table but we are going to do that here.

-Look at that colour.

-Lovely.

That has a little bit of lemon juice at the end?

-Just to bring out the nuttiness.

-Tell us what that is.

Veloute of asparagus with crispy hen's egg

and griddled asparagus with burnt onion.

-Easy as that.

-Thank you.

-Burnt onion.

-It looks delicious.

-So simple, really.

-The art of that is the simplicity, I suppose.

-It looks amazing.

-It is all in the egg, though, isn't it?

-It is all in the ash!

-Can I get stuck in?

-Dive into that.

The idea is to give that long enough so the potato is cooked.

It will keep the centre of the egg runny.

Look at that. It is perfect.

That is a two-star egg.

Well, it was cooked by James, it should be three-star.

And then the puree has gone on the bottom, just to hold the egg.

-Happy with that?

-That is amazing.

Coming up - I will be treating Hollywood actress Julia Stiles

to an indulgent chilli lobster, but first, Rick Stein visits

the sunny Mediterranean island of Sicily.

I suppose you could say this is dreams come true.

When I am thinking about Elizabeth David and Mediterranean recipes

and times in the sun by the Mediterranean, I am

thinking about anchovy boats bringing in the catch as fresh as that.

They are absolutely stiff fresh.

This is one of the canneries here and everything is done by hand

really quickly,

mainly by women working like metronomes to their own

rhythm as they take off the heads and remove the guts with the flick

of a finger and sprinkle on sea salt -

the oldest way of preserving fish.

I ask why there wasn't a machine to do this,

but the boss here, Agostino Recca,

said in a resigned New York-Sicilian way, "There is

"no machine because a machine can't tell a good anchovy from a bad one.

"These women can."

So, what makes this town, Sciacca, synonymous with anchovies?

The climate is the best here in Sciacca because it is humid.

In the summertime it is hot, that is what you need for the anchovies.

-And the fact that they are caught and preserved in one day...

-Yes.

The only thing you put on is a little salt and that's it.

The rest is all natural. We only put a little salt and that is it.

-You spent a lot of time in the States, in New York?

-Yes. 15 years.

-How does it compare with life here?

-Different, altogether different.

-I tell you the truth, I like it very much there.

-Really? Why?

Yes, yes, I do. They formed me,

they teach me the importance of work.

Work for them is the main thing.

When they see you, they don't ask you, "How are you?"

They tell you, "Are you working?"

That means if you're working, that means that you stay well

and then they say, "How are you?" Understand?

That is the whole American ethos, isn't it?

That is the American life, yes.

One of the great things about going on a tour like this is

you are tasting the real food.

They've just given us a load of anchovies to taste

and some bread to go with it, but also some caponata.

I always thought a caponata was a bit like ratatouille with too much

vinegar in it, but now I have tasted the real thing

and that is what is so good about coming on this tour, is that

you could not write a correct recipe unless you've tasted something,

I have to say that. This is lovely and sweet and aromatic.

Basically, it is just aubergine, onion, tomato,

caper and, very important, celery, a little vinegar, sugar

and salt, cooked very, very slowly until it is almost like a chutney.

Delish!

Do you remember this?

Richard Dimbleby's little film took the country by surprise

on April 1st, 50 years ago.

This was a time when we knew so little about food.

The last two weeks of March are an anxious time

for the spaghetti farmer.

There is always the chance of a late frost,

which, while not entirely ruining the crop,

generally impairs the flavour

and makes it difficult for him to obtain top prices in world markets.

Many people are often puzzled by the fact that spaghetti is produced

at such uniform length, but this is the result of many

years of patient endeavour by plant breeders,

who have succeeded in producing the perfect spaghetti.

Well, it was April Fools' Day but so many people believed it.

It was from the days when Italian restaurants in London had

signs outside saying, "We serve spaghetti but not on toast."

I am going towards the centre of Sicily to see how spaghetti is made,

heading towards the town of Corleone, famous for being

the home of the Mafia don played by Marlon Brando in The Godfather.

I would have come here anyway, spaghetti factory or not,

because of this landscape.

People could hide and never be found for years.

Before I came here, I imagined it to be barren, rocky scrubland

and yet it's very fertile and green.

It's funny, walking about.

You can't help but think that every old man you see on the street corner

is a retired Mafia don living in a palacio in luxurious retirement.

In Corleone, everything is Mafia

and everybody who comes to Corleone becomes Mafia.

Fine, and everybody talks like Mafia people?

Yes, of course, because when you come here

you become the Mafia like us.

Well, that was very illuminating.

I just popped in for a beer and got a dissertation,

but this is what I came to see. This old spaghetti factory has been

churning out pasta for over a hundred years.

I have always wanted to see how proper pasta is made.

It just looks wonderful just cascading down like that,

and the smell.

All I am thinking, because it is just before lunch, is pomodoro sauce.

That is what I'd want, nothing more.

The smell of that fresh wheat is absolutely wonderful.

I was just thinking, many, many years in the kitchens of my restaurant,

I used one of those little, tiny pasta machines

and we used to dry the pasta on broom handles all over the kitchen.

THAT is the sort of thing I needed.

It is just made with durum wheat and water, nothing more.

So, THAT'S how it all becomes the same length.

Mussolini, the Fascist dictator,

tried to change the Italian diet and wanted to stop the population eating

so much pasta because he thought it made them sluggish and lazy.

Needless to say he did not achieve his goal.

Earlier, I mentioned pasta alla Norma.

It is a classic Sicilian pasta named after Bellini's opera, Norma.

Bellini was Sicilian, as you probably gather.

Anyway, first, slice aubergines

and cover in salt to take out the moisture. Dry in a tea cloth.

Ideally you want to do this half an hour before you fry them.

The opera Norma was apparently a huge hit

and the word "Norma" became synonymous with something

that was really good.

Toss them in a pan of hot olive oil, give them a good searing,

and then set them aside.

Chop and crush some garlic in some salt

and fry that off in the same oil.

Add some chilli flakes and chopped tomatoes.

And then put in the ever-so-slightly fried aubergines.

I know it is another vegetarian pasta dish but Sicily is famous for them.

They have such a great sun-ripened vegetables.

Crumble in some cheese, I am using feta.

In Sicily, the chefs seem to prefer caciocavallo,

those yellow pear-like cheeses that hang from the rafters.

Tear up some basil and put in the spaghetti

and toss it around and serve.

Dishes like this hark back to a time when Sicily was a poor country

and everyone had to use what was in season.

You might take the view that this is poor people's food, or you

could say it is a splendid celebration of the aubergine,

the tomato, cheese and olive oil.

That spaghetti looked delicious and spaghetti is one of those

things that pretty much everybody loves, especially in this country.

So many great sauces that go with it

and don't just do it with spaghetti bolognese.

This is another thing which I love. It is with chilli, lemongrass

-and I know you love lobster.

-I do.

So I thought we would do a little Thai spaghetti dish,

although obviously spaghetti you wouldn't normally put with Thai.

You'd do this with noodles, but the idea of it can work together.

We have got shallots, garlic, kaffir lime leaves, lemongrass,

a bit of chilli, some ginger, and we are just going to make a very

quick sauce to go with it, to cook with our pasta, which is

cooking away there, which is obviously spaghetti,

which you want to cook for about ten minutes.

You can do this with linguine if you wish, which takes much quicker,

about three or four minutes, but we can do this.

I was reading a little bit about you before... Well, yesterday.

I can't believe it,

before you were 20, you were working with the likes of Harrison Ford.

Incredible career quite early on. How did that suddenly start?

I grew up in New York City

and I started working with a theatre company kind of as a fluke

and I really enjoyed it and then they helped me find an agent

and I was auditioning for movies and television, and then I got lucky.

-Got lucky, that is basically what it is?

-Well, no.

It took a lot of persistence, I guess, but, yeah.

Is that what you predominantly went in for

when you first started off, because a lot of actors

and actresses go for the theatre first and then films develop,

or was it just you wanted to focus on films first of all?

No, at 18 years old I didn't really have a plan.

I just enjoyed performing.

I was lucky that I was living with my parents so I didn't have to

pay rent or anything, so I could try to be an actress.

While you were young, you of course worked with

the late great Heath Ledger, 10 Things I Hate About You.

Just incredible, the cast that you have worked with in the early years,

and then from there, I know you mainly from

The Bourne Identity films.

When you were doing that with Matt Damon,

did you actually realise it was going to be the biggest hit

that it was, because Matt, by then, wasn't an action star?

No, when he was cast in The Bourne Identity,

Doug Liman had this vision of making a European-style action movie

and I think the studio was really nervous about it, because

it wasn't a sure bet, and Matt Damon, I think he had won the Oscar at

that point for his screenwriting but he wasn't your typical action star.

Franka Potente, who was the leading lady in it, wasn't very well known

in the States. She was known for Run Lola Run

and popular in Germany, but it wasn't a sure bet by any means.

And, of course, you appeared in all three of them.

I was lucky that I appeared in all three of them.

I was killed in the first one, in the original cut,

and then they edited it so I survived.

-I think he threw me up against a wall and I snapped my neck.

-That's nice(!)

What was nicer is that they cut that part out and I survived,

so I got to make it to the third one.

While you were doing all that, I didn't realise you were

actually doing a film with Julia Roberts at the same time.

-Mona Lisa's Smile, yes. You really did your research.

-Absolutely!

Your PR team have sent me DVDs of you.

-You didn't actually watch them, though.

-I did watch them!

Some day you'll get to them.

I watched Dexter which, of course, is the thing that

you are doing at the moment.

You called it the fifth season in the States, fifth series.

-Season five?

-Yes.

-You say fifth series, OK.

But tell us about Dexter and what it is about

because I watched a little bit of it. It is quite hard-hitting.

He is a serial killer with a heart of gold, maybe I would say.

No, but every season... I got hooked on it last season, season four

when John Lithgow was the guest star.

Every season they have a guest who is like his nemesis.

He plays a guy who kills people but with a conscience, he has a code.

He has a lot of aggression in him but he'll kill...he'll take out his

rage on people who sort of deserve it,

and so it brings up moral questions about what is right and wrong,

because the audience finds themselves

rooting for him even though technically what he does is immoral.

And the whole story idea has changed. He is now cast as a goodie.

Well, he witnessed the death of his mother at a very young age

and that sort of traumatised him and so that is what he is working through

and when he meets my character,

my character has been through a horribly traumatic

event and she is out for revenge, and so she is kind of a loose cannon

and he can't control her, but she also knows about... It is

all about how he is keeping a secret from the rest of the world,

including his late wife and his sister

and the people that he works with, and my character actually knows

the truth about him so they trust each other but out of necessity.

Does that make any sense?

Your character has got an interesting name.

-Lumen.

-Lumen.

-Lumen, yes.

-Have you met anyone named Lumen?

-No, no.

I am just going to go through what I have in here.

We have the lemongrass, all the basics - ginger, garlic,

chilli, lemongrass, kaffir lime leaves - it has all gone in there.

-A little bit of white wine, some double cream.

-Double cream?

-Absolutely.

-Hmm.

-He is from Yorkshire.

-Coconut milk?

I guess not with spaghetti.

You have obviously done your research on this show

because we don't use coconut milk,

none of that low fat creme fraiche or anything like that.

-No soya milk, it is all double cream.

-Coconut milk is not low-fat.

Compared with cream. So we put that in there and we cook that gently.

We have our pasta cooking away with the lobster that I'm prepping here.

What else are you doing at the moment

because you've just finished a film?

I have just finished a film called Between Us that is based on a play.

It is similar to Blue Valentine. It is

two couples and the sort of ups and downs in their relationship.

It takes place over the course of two different dinner parties, where

one couple is fighting embarrassingly in front of the other.

-Which happens quite a lot in dinner parties, really.

-Yes.

Well, one of the lines in it is,

"This is why I hate dinner parties, because people end up fighting."

-Not at YOUR dinner parties.

-It sometimes happens, yes.

Mainly when you invite Nick Nairn.

What I am very impressed about is your ability to talk

-and cook at the same time. I can never do that.

-And he is a man!

Men cooking and talking at the same time is extraordinary!

-It is like walking and chewing gum.

-You haven't tasted it yet.

THEY LAUGH

We are going to chop some coriander in there and, basically, with

the lobster, we're just going to warm up just a touch of it.

We have the pasta cooking away.

We are just going to warm the claws here and I am going to dice up

the shell meat. Warm that up in a touch of butter.

I know theatre is a bit of a passion for you

because you started in the West End, was that back in 2004?

-Yes, 2004, a David Mamet play.

-I've definitely done my research!

It is not even written down!

Are we going to see you again in the UK, in theatre, treading

-the boards?

-I would love to come back and do a play here.

There's great theatre. I was going to do a Broadway play...

I did Oleanna here and I did it on Broadway as well but I would love to.

There is something so special about how old they are,

even the dressing rooms.

I think a lot of times, in New York, the theatres have been remodelled,

whereas, here you kind of... you feel the history.

Do the Americans have a fascination for the British theatre and history

that goes behind it?

-Is that something that is conscious in America?

-Um...maybe.

THEY LAUGH

No!

I'm like the idiot American who is so charmed by British culture

that, yes, I would say I have a fascination with it.

I can't speak for all Americans, though.

It is fascinating and like you say, the dressing rooms

and when you go to these old places, all the history,

there's stuff written on the walls, it is quite fascinating

when you go into those places.

I remember my dressing room had a fireplace in it, which I thought

-was a nice touch.

-In the winter you need it!

We have our little bit of lobster and then that sits on there.

-Beautiful.

-And there you have your little lobster linguine.

-Wow.

Easy as that.

You can eat it but we are not go on a tight shot of you eating it,

so you can try it. Taste a bit of the lobster.

-Spicy, lemony, limey.

-Creamy too. Very good.

-About half a litre of cream has gone in there.

-That's delicious!

You see, I'm glad somebody appreciates my multitasking.

If you'd like to have a go at cooking that chilli lobster

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

they're just a click away at bbc.co.uk/recipes -

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

the fantastic cooking from the Saturday Kitchen archives.

And next up is Bulgarian bombshell Silvena Rowe.

She does something sultry and delicious with pork belly,

apparently. Oh, yeah!

It's the fabulous Silvena Rowe.

Good to have you back on the show, Silvena.

-Great to be here.

-And you've been busy lately?

-Very busy.

I actually have joined the rest of the "cheffing" world out there.

18 hours a day work and all that.

If I fall asleep here, slap me one, will you, please?

-I can't do that!

-With pleasure.

-What are we cooking, then?

-OK, well, really, this is...

Basically, I'm going for a fairly youngish pork belly, you know,

like a young animal.

I want it to be fairly lean, so this is quite good and lean.

So what I'm going to do with that is just simply plonk it in my tray.

-Here I have some spices.

-You want me to do these?

I'd like you, please, to do that.

We've got some cardamom, some cumin seeds and some fennel seeds.

So while you actually crush the cardamom,

-I'm going to rub my seeds on the top.

-Yep.

Because, you know, my restaurant is Eastern Mediterranean, so it's

kind of the forgotten Mediterranean -

that of Turkey, Lebanon, Syria, Jordan.

You know, 1,001 culinary nights kind of thing, you know?

So a little bit of salt goes in here.

They've got particular spices over that way - cardamom being one

-and that kind of stuff.

-Yeah.

-It's very sweet, a lot of the...

-You know, sugary.

-Yeah, that's why... I mean, I like to put...

You know, in this country, we love pork with apple

so instead of apple, I decided to go for a bit of blueberry.

At the restaurant, we have three major blueberry molasses.

Well, blueberry molasses,

then we have pomegranate molasses then mulberry molasses.

We use them in dressings, we use them in marinades and glazes, et cetera.

So having done that, we have some chicken stock here,

which I'm going to pour right over it.

And basically, we're going to leave it now for about three to four hours

in a fairly low oven -

once we cover it, of course, yes.

-So it's basically braising.

-Yes. To be honest with you,

I leave it as long as I can because

I like the meat to be flaking off - to be able to pull it, you know?

-So can you put it in the oven for me, please?

-I'll put that in.

In the other one, I think, yeah? Thank you so much.

So what temperature should that go in?

Well, this is going to be about...

I don't know, 150, something like that.

350, about gas 4, something like that.

Yes, let's see what's happening here, then.

Oh! Very nice. Yeah, so this is looking fairly good.

Make sure that when you work with it, it's a little bit cooler.

-You need to wash your hands.

-Yeah.

-Now, the salad with this - you've got in here...

-Yeah, I mean...

-Let's do... Before I do the salad, shall we do our...?

-Why not?

-Cos, you know, you do know who is the chef patron here, don't you?

-Yes!

-Imagine you're in Quince.

-I was never in doubt.

-Right. Blueberry.

Don't even go for the fresh ones because the cheaper ones are those.

They're just as delicious - frozen ones.

You're wearing very appropriate colours.

Thank you very much for your consideration today.

It covered my white shirt this morning!

-Water, please, as well.

-All of that?

-Yes, please, all of that.

And then you will pass it here because once you start a messy job,

you finish a messy job, basically.

-Can you pass it through the sieve?

-I will pass it, yeah.

-Once you pass it, please add the sugar.

-Yeah, I'll do that.

And a little bit of lemon in there. Just a touch of lemon, yeah?

Congratulations on your restaurant,

cos you got your first review today.

Yes, and apparently we're sultry and glamorous, my dear,

-so, you know...

-Sultry and glamorous?

Yes, that's what has been said and I couldn't disagree with it,

really, could I, now?

-I mean, you love The May Fair, yeah?

-Yes, love it.

Are they on about you or the restaurant?

The restaurant is fabulous.

It's just exactly the epitome of sultry and glamorous.

-Can I say that again?

-I think that's a real...real compliment.

Thank you very much. So this is going in there.

We're sieving it through.

We want, like, a very jammy puree.

And I'm afraid this is not sold in the shops

so you have to make it yourself.

You know, it gives you a sense of accomplishment. It's quite delicious.

Right, so the sugar goes in here, as well. A little bit of lemon.

And basically, on a very low heat,

leave it until it kind of becomes quite jammy.

Put this here for me, please, since you're doing everything for me now.

-Do what you're told, James!

-Quickly! I will have to remove that skin.

You know your place on this game, I tell you!

OK, so we're removing the skin. This skin is beautiful.

We're not going to use it on this occasion.

Take it home with you if you want, you know?

Because this is fabulous to actually do a crackling but not in this dish.

What is the best way to do crackling, James?

Particularly with pork belly, you cook it for long, slow cooking,

but you wouldn't cover it with tin foil like that, otherwise it sweats.

You don't get it nice and crackling.

So about the same amount of time - long and slow cooking -

then just crank up the heat before you need it.

OK, so what we're going to do now is actually

-arrange our belly of pork on our tray.

-Where's the chilli going?

-The chilli's going in here, please, yeah.

-In there?

-Yeah, it's chilli and blueberry. Put it in there, please.

-In there?

-Yeah, please, please.

-Just double-checking first!

You're so afraid of me. People are so afraid of me and I don't know why.

All my chefs are afraid of me. I really don't know why.

-I'll tell you one day!

-Over the phone!

So we're glazing it. Now, at this stage,

I love to put it in a very, very hot oven to finish it off,

to give it a good, crisp...

If you really want, if you have the time to watch it,

you can finish it in the...

I would say salamander if you have a restaurant,

or a very hot grill if you're at home.

-So give it a really good wash of that.

-Is that a portion size?

Yeah, this is a portion size.

Basically, I've cut it in four and it's going to be...

This is one of the best-selling dishes already.

I bet it is, if that's the size of a portion!

It's fabulous. People love it! People absolutely love it!

Even people who don't love pork love it, you know?

So it's, like, fabulous.

You'll be made to love it, even if you don't like pork!

We have some yogurt and feta cheese

because I just love those two things, absolutely.

-These are your leaves.

-Oh, good, you've done the leaves.

Finish it off, then. Can you put it in here?

-Finish it off? Absolutely.

-Thank you very much.

So explain what we've got here.

So, basically, we got some yogurt, we got some feta cheese

-and we're really kind of whisking it together with a bit of cumin.

-Lemon?

If you want, yeah, why not? You know, why not? A little bit is OK.

No need of salt and really no need of pepper either

because the seasoning is perfect. The lettuce leaves go in there.

Coat them nicely. And then I've got some sesame -

black sesame - and some cumin seeds

and I'm going to sprinkle them on the top because I love the crunch.

The creaminess of the dressing with the crunch works beautifully.

Tell us about the restaurant Quince.

Well, Quince is finally born.

Eastern Mediterranean in the heart of London - iconic Mayfair.

Fabulous food. It's a touch of Lebanese, a touch of Ottoman.

But really very much British-based fare.

This is the best of British pork, the best of chicken,

the best of British beef. I mean, the cote de boeuf is to die for.

It's 45 days aged and it's the best you'll eat in London

so come and try it because I swear to you,

it is unbelievable. It is phenomenal.

The salads are incredible. All the salads are fat-free.

You know, I don't use any dressings in my salad

so the food is very light and very delectable. And it's basically...

Very light? You've got two kilos of pork belly going on here!

This is the only pork dish.

Everybody says, "My God you're doing Ottoman food but doing pork!"

Well, A - we're in Britain. We're not an ethnic restaurant.

And I love pork, you know?

British pork is phenomenal, so why not?

-So where do your ideas come from, then?

-My ideas?

Well, my heritage, my dear. Everything is to do with my heritage.

I'm Ottoman-Turkish-Bulgarian and basically have gone back to my roots.

And it's a little bit of a touch of it.

You know, it's a play on flavours, that kind of thing, you know?

-So, right.

-That looks good to me.

-It's delicious, yeah.

This is fabulous, yeah.

You want it to be caramelised

and remember the blueberry molasses will do exactly that.

-It will caramelise gorgeously.

-Tell me what I'm sprinkling on here.

Black sesame seeds and cumin seeds - gives a wonderful crunch

and a wonderful flavour to finish.

-There you go. There's your little salad.

-Yeah.

-And here are our baby squares.

-Looks good!

-And this is phenomenal.

This is so delicious! You know...

So it basically goes back in at a really, really high temperature.

Yeah. Absolutely.

I mean, oven is easy because then you don't have to watch it so much.

Grill, you must watch it, you know? So a bit of seasoning.

-This is your dish finished. Here.

-Looks good to me.

So remind us what that is again.

This is belly of pork, twice cooked, with blueberry and chilli molasses

and a salad with feta, yogurt and a little bit of a touch of cumin.

Looks good to me!

-And I know it smells good. Does it taste good?

-I'm so excited!

Have a seat over here. There you go. Dive into that.

-Tell us what you think.

-Wow!

-Tuck into that one.

Now, I suppose pork is the only thing you could do that with.

Beef brisket - I suppose you could do that with slow cooking,

but it's not going to get the same flavour.

No, I kind of don't play with it, you know.

I think pork lends itself very well to this fruitiness, you know?

-Smells amazing!

-It just works gorgeously together.

I tell you, people who don't like pork love that dish.

-Chicken thighs, I reckon, would work well.

-Yeah, I have a chilli...

It's like a caramel, chilli and harissa marinated chicken thighs.

-Sounds good! Happy with that?

-Oh, that's really good.

Really light and fresh and... Really good.

Ever cooked pork and blueberries, Will?

No, but like you said, you always have something fruity and sweet

with pork to cut the fattiness, so why not use blueberries, you know?

And still, even over there in Turkey, you still...

Well, the chilli's there. Well, you know, the molasses is very Turkish.

They call it pekmez, you know. They usually use pomegranate

but in my restaurant we use pomegranate with lamb -

I think it works better -

so the blueberry is particularly fabulous with pork.

And mulberry molasses I use for my dressings.

All my dressings are based on fruit. Nothing is actually with oil.

-Not a single dressing with oil, so it's fabulous.

-Sounds good to me.

They're all diving in. I don't think we're going to get any this side!

Now, that tasted pretty good, even if there wasn't any crackling.

Now it's Two Fat Ladies time. Today they're on safari...

in Merseyside.

-CLARISSA:

-Good heavens. Amazing!

The heart of the English countryside.

-Hello, good morning. Are you David Ross?

-I certainly am.

-Hello, Clarissa Dickson Wright.

-Lovely to meet you.

-I'm fascinated by these wonderful creatures.

-Aren't we all?

-So...

-We brought them some food!

-That'll go down well.

-You think so?

As long as you've got plenty of it.

That doesn't look very elephantine in proportion.

It's an amuse-gueule, a tempter.

I'll let her just take... She'll take it off you.

-Just present it.

-There you are.

Gently. She'll find it. That's it.

There's a strict pecking order here. Tota here at the front...

-Gets it all?

-..is the leader of the herd.

-There you are.

-She's the wisest and the oldest at 34, and, er...

-34?!

..she rules the whole group.

Never mind feeding the elephants -

-aren't we supposed to be feeding your lads?

-Certainly are.

We've got several elephant keepers looking after this lot

and it creates a voracious appetite, I can assure you.

Well, I should think it must be infectious!

-There's the big monster!

-Right, then. To the kitchen!

Perfect day!

Bumpity-bumpity!

-How charming this is!

-There we go.

-Oh, very nice.

-Keeps me busy in the garden.

-I bet it does!

I'm going to cook a sort of easterny dish.

Lamb in filo parcels.

-SCOTTISH ACCENT:

-It's a gigot chop.

A gigot chop, without the bone.

Anyway, what I'm going to start with is the stuffing.

I've got butter here, bubbling away, and I'm going to add onions

and get that softened.

Onions, garlic, of course.

Garlic is ALWAYS delicious with sheep.

-Sheep?

-Sheep! Any form of sheep - mutton, lamb, you know...

Now I shall add half a pound of mushrooms.

Now, into this we put our lovely herbs. We've got thyme...

..and chives...

mint and parsley.

A lovely mixture.

Give them a good old mix-up.

Ho-ho, what a smell!

What gives of more pleasure than fresh herbs just cooking?

Well, I can think of some things

that give me more pleasure but not a lot.

Now, we put some lemon juice - as much as you fancy, as usual.

It can take quite a lot of it.

Bit of salt and pepper.

Have it quite well seasoned.

And then, finally, breadcrumbs.

A nice...batch of those.

Get it all amalgamated.

There we are. I'm going to pop it on the trivet.

Now we come to the fun part. We're going to make the parcels,

with this already prepared filo pastry,

which you buy and do not attempt to make unless you come from

Mesopotamia or somewhere and you've been doing it all your life.

Lay it down like this. You need three for each little parcel.

I've got the melted butter here.

You paint it on. Fun with butter!

One.

Two.

And each one must be interlaced with more butter.

This is what makes it in the end -

you know that lovely texture of filo pastry, it's all crinkly.

You have to give it under a damp cloth, don't you?

Yes, otherwise it'll just dry up and shrivel.

I've got a bit of a break there but it doesn't matter.

All this is going to end up as a neat parcel, so don't worry.

Then you get one of these nice pieces of chop. Quite a fine fellow.

And I've just seared, just to seal the meat.

Place it there in the middle

and give it a good dollop of the stuffing.

Press it in a bit. Then you turn the side up - the front side.

Now butter the sides, where you have folded over.

Fold inwards...

..to create the beginning of the package

and then simply turn it over and over.

-And you have a neat little parcel there.

-Dinky!

-Very dinky.

You see, it's quite simple and pleasant to behold.

Pop it there and I shall continue filling them all up while you...

-do one of your exciting things.

-Exciting things!

Exciting things with goat's cheese. I'm making chilli rellenos...

Oh, rellenos!

-Caramba!

-Ole!

..with a tomato salsa.

And what I've got here is some jalapeno chillies

and what I've done with them is I've put them into boiling water

and then removed it from the heat and left it to stand for 15 minutes

and then I've drained them off and all you do is you cut

the little stalk off and just take out any seeds.

Then I'm going to stuff them with goat's cheese.

You can use any sort of cheese.

In Mexico, I believe they'd use something called Monterey Jack,

which always reminds me of an outlaw.

So I take the goat's cheese - lovely goat's cheese! Isn't it magnificent?

Break it up. Use your hands for this - it's a lot easier.

Make sure that they are spotlessly clean before you start.

-Of course!

-Of course!

And I'm going to add to it some oregano.

And some salt. Quite a lot of salt because it...

You need to taste the cheese first. This is quite a young, soft cheese

and it needs a bit of salt to flavour it.

And some chives, which I'm just going to snip.

So nice and so fragrant and they look so pretty. There we are.

And just mix that all in.

And you take the chilli and take a little spoon and just stuff away.

This is why you want chillies that are a good size.

I find chillies such a fascinating subject.

My entire family are addicted to chillies.

We used to think my elder sister was the milkman's child

cos she was the only one that didn't like chillies.

THEY CHUCKLE

When my brother died, he left me his chilli collection.

What an extraordinary thing to be left! Did you use them?

I have been using them over the years.

They're finished now - it was some time -

but there were dried chillies

and bottled chillies and pickled chillies.

Rather a good thing to be left.

"And to my sister, I bequeath my chillies."

-Rather nice, it was, I thought.

-Amazing!

-I thought you might have kept them for heart-rending thoughts.

-No, no.

-No, no.

-None of that nonsense.

-No, absolutely not.

So I'm going to put these on now to steam for about 15 minutes

and they'll puff up and look very nice.

And to go with it...

..I'm going to have a cherry tomato salsa.

I've got both red and yellow cherry tomatoes. It looks so pretty.

And I've just cut them into quarters.

To this I'm going to add some shallots...

..and a little green chilli,

which I've just chopped up, to give it a little bit of bite.

Some coriander. And a couple of pinches of salt.

You need the salt just to make the juices run. And a few more chives.

And then mix it all together.

-There. Isn't that nice?

-Pretty, pretty, pretty.

-Right.

How are these getting on? Perfect.

-Are you going to put mine in the oven?

-Yep.

I'm going to take these off now.

It's 15 minutes in a hot oven if you want them nice and pink inside,

which I do hope you do

because otherwise they'll go grey and sad-looking.

-There we go.

-Right, well,

I suppose we should just check the dining room.

-Yes.

-And then we can go and see the elephants.

-I'll take these napkins through. You grab that bottle of wine.

-The red?

That's the one.

Well, this all looks very nice. We're nearly done.

-Just leave them some napkins.

-Nice and bright.

-They can help themselves.

-They'll need it after they've been...

-I'll leave them...

-They've got the white up there.

-Put it on there.

-Right.

Let's go and see the eles.

-Well, you never know, we might see the walkout.

-Walkout?

Yeah, they're walking out of the field.

Do you want to take the bike or shall we take the Land Rover?

I think we'd be better taking the Land Rover, probably,

in case something unforeseen happens.

Yes. Keep out the monkeys, if not the elephants.

MUSIC FROM "The Jungle Book" PLAYS

-They're just coming round the bend there.

-Oh, there they are!

-All in uniformation.

-I know, school crocodile.

They go quite quickly, don't they?

Yes, with those great legs carrying them on.

They look slow but they get...

They're taking very big strides compared to us.

Plomp, plomp!

Right, let's go and follow them up the hill.

Follow the herd, follow the herd!

You can have this.

They all look very, very happy out here in the wild.

Nice and full up, aren't they?

Well, at this stage of the day, they're absolutely full.

They're still taking more grass but they've had several hours now.

-They'd go on for ever if you let them!

-I think they will.

They spend a few hours a day just sunning themselves

or dusting themselves or mud baths

but certainly 18 hours of the day is eating.

-We've got all this lovely food for you.

-We're looking forward to it.

Why don't you go off and eat it and leave us here to babysit?

Sounds like the best offer we've had today.

If they stampede, we'll be there in front of them.

Tell us which point of the compass

they're aiming for and we'll intercept.

Anyway, well, off you go and enjoy your food.

-Enjoy, enjoy!

-We'll stay and look after them.

Buon appetito!

-And we will sing you a lullaby.

-YOU sing them a lullaby.

They may very well stampede if I sing them a lullaby.

# But I'm damned If I ain't seen anything

# When I sees an elephant fly. #

Well, guys, I guess this is it. Let's get stuck in.

Chilli rellenos - warm goat's cheese,

chilli and a Tex-Mex salsa on the side.

So when are you going to move them?

You're just trying to make Steve feel better, aren't you?

-I go big on the chilli.

-I'm struggling!

Crisp filo pastry makes neat little parcels.

Simply served, they are quite a feast.

Lamb in filo pastry, stuffed and pink to a turn.

Nothing. I never sent it.

And a toast.

To Jennifer and Clarissa for a super meal and for watching the elephants.

Cheers!

-Very extraordinary meeting these animals near to.

-I know, so close.

It's been rather wonderful, really.

And our lovely eles, who I'm madly in love with. I think they're charming.

I'm glad we're looking after them. Gives me a feeling of responsibility.

I'm so glad, dear, yes.

Well, we really are babysitting cos we've got the babies.

Jumbo babies. I have a feeling that they wouldn't hurt one.

-I'm fond of them.

-I'm glad you feel that.

We may be here some time with them.

-I hope they come back.

-We could listen.

The sun will go down and the cries of terrible animals will come up.

Jackals, jackals! Ready to eat us.

-We're not in the bush.

-Well, we practically are!

And we'll have another serving from those delicious Two Fat Ladies

on next week's Best Bites.

We're not cooking live in the studio today

but we've got some fantastic cooking

from the Saturday Kitchen back catalogue instead.

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

It's flowers versus stripes in the Omelette Challenge today.

Richard Bertinet gets ready for his debut at the Omelette Challenge hobs

as he battles against seasoned pro John Torode.

Find out how they both do a little bit later on.

We see Lawrence Keogh's first appearance

in the Saturday Kitchen studio.

He serves up Gressingham duck.

The breast is peppered and served with cherries, lovage

and a homemade elderflower dressing.

And one of The Voice judges, Danny O'Donoghue,

faces food heaven or food hell.

Will he get his heaven -

a char-grilled T-bone steak

with heritage tomato chutney and fig salad -

or will he get his dreaded food hell, goat's cheese?

That's goat's cheese and courgette en papillote,

served with a spring salad.

Find out what he gets to eat at the end of the show.

Now it's time for a visit from the wonderful Theo Randall.

He's armed with some tasty-looking artichokes.

Right, what are you cooking, boss? A bit of Spanish, bit of Chinese?

Yeah, bit of Chinese - funny, that.

Funnily enough, Italian. We're doing monkfish with artichokes,

potatoes, capers, parsley and prosciutto.

-And talking about seasons - these are unbelievable.

-Unbelievable.

If you can buy an artichoke with a leaf on,

it gives you an idea of how old the artichoke is.

That is a really fresh artichoke.

Now, I was in Naples yesterday and they literally sell these on...

-Not necessarily markets - just on the street.

-Yeah, yeah.

-They just boil them and serve them like an antipasti.

-Exactly.

Now, how do we...? Do you want to prepare these first?

-Yeah, prepare the artichokes first. We'll do one each.

-OK, one each.

-So, you want a knife?

-Thank you.

-There you go.

-So, you can leave the stem on, cos...

-Are they seasonal, artichokes?

-Absolutely.

-Very much so.

So on the stem, there's a lovely bit there, which is actually...

That's that little... You can almost see...

There's two different colours there. There's that central bit.

We're just going to peel the outside till we get there, aren't we?

Peel the stringy bit on the outside and when you get to that point,

the actual middle bit's really tender.

A lot of people cut the bottom off and you lose half the artichoke.

These are the baby artichokes, or... You get them smaller as well.

With a large artichoke, you cook a slightly different way.

There's the Roman artichoke, the mammola,

but these ones are called Tavor and they come from Liguria

but they've got a lovely...

They're really, really fresh.

The thing about artichokes is,

the less choke in them the better they are.

The choke's the bit in the middle, that we will take out in a second.

-Are these easy to grow?

-Er, I haven't grown them, to be honest,

-because I wouldn't even know where to begin.

-No.

-I can't see them being that difficult.

-No, I can't imagine...

-There you go.

-OK, so when you get to that stage...

-Cut through there.

-And then...

Have you got the melon baller?

There should be a melon baller somewhere. Just scoop that out.

And then you want to take that little bit of choke out and there won't be

-any fluffiness there.

-There you go. Take that bit out.

OK, so in a pan we'll get some olive oil.

The big ones - traditionally the French cook them in what

they call a blanc, don't they, which is water, lemon juice and flour?

No flour in this one so just the artichokes in.

And a little bit of garlic.

Any green on the outside, just sort of get it off.

I've made a mistake. I haven't done it properly. Sorry, Chef.

-OK, and then slice a bit of garlic.

-Yes, I'm on it.

A bit of salt and pepper.

-Bit of garlic.

-And a bit of chopped parsley. That's fine.

-Just a tiny bit.

-There you go.

-Thank you very much.

-And then a bit of chopped parsley.

-Yep, I'll do that as well.

-Anything else you want in?

-Get on with it! A bit of white wine.

-It is your recipe, remember.

-I know, I know. You're doing the hard work.

And then some more oil.

I'm just going to put a lid on those once you've got that parsley in.

Now, the next thing is to get the pan really, really hot

cos we're going to seal off the monkfish.

So chopped parsley in there. You've got the oil. Lid on and then...

-White wine and then lid on. That's it.

-And cook that for how long?

About 20 minutes, nice and slowly.

We've got one in there, as well, which looks fabulous.

So, hot pan - really hot pan.

We've got our monkfish so just season our monkfish - salt and pepper.

Now, monkfish - this one... There's different types of monkfish -

well, different sizes predominantly, isn't it?

I always think the smaller one's nicer and this comes from...

It's Cornish, which usually means it's caught on a day boat,

so it hasn't been in the water that long or the net...

the boat hasn't been too long so therefore it's not dredged fish.

Dredged fish, you always find the monkfish becomes milky.

Because monkfish, way back in the '70s and early '80s,

-they used to use as scampi, didn't they?

-Yeah.

I mean, it was the cheapest fish to buy in restaurants.

Complete with a chicken in a basket! But it's literally that.

They used to almost give it away, didn't they, really?

So really, really hot pan to seal the fish.

-There's a sink there if you want to wash your hands.

-Thank you.

And then we've got some parboiled potatoes -

really nice, waxy potatoes.

These are Charlotte potatoes.

We're just going to cut these so they're one centimetre thick.

So these are already pre-cooked and peeled.

As I said, they're quite waxy so they hold together nicely.

And then just pop those in the pan to get a little bit of colour on.

With monkfish, there's quite a lot of waste, as well. 60%?

Well, the head is 40% of the fish.

But they do take things like cheeks and things out of them.

I never understand why us Brits don't use the monkfish cheeks

and cod cheeks and stuff like that.

You know what's really nice on monkfish, is the liver.

It's almost sort of like foie gras.

I think it's due to the fact that a lot...

Well, predominantly it'll be the market, whatever it takes,

but they literally chop the fillets off, use the fillets

and throw the rest back. They don't take the cheeks.

We're going to slice these. These have been cooked for 20 minutes

so you've got a nice syrupy artichoke.

Now, as well as Galton going out on his travels, you are, as well.

-Yeah, I've been...

-Food festivals and bits and pieces.

-Food festivals, Taste of London we're doing.

-Yeah.

And, er, BBC Good Food Show.

Tomorrow I'm going to the Henley Food Festival,

-doing a little demonstration there.

-Right, OK.

-OK?

So once the fish has got a little bit of colour on it, turn it over

and just turn the potatoes once they've got a bit of colour.

There we go. You get a real kind of crispness on the potato.

The good thing about this is, everything's cooked in the pan.

Apart from the artichokes,

everything's cooked in one pan and what's really nice is,

all the potatoes absorb all the juice from the fish and the artichokes.

You end up with a really tasty potato, as well.

Pop the artichokes in.

Do you have to put lemon juice on the artichokes

to stop them discolouring or...?

White wine or lemon juice. Anything acidic works.

Can you chop a little bit of parsley for us?

I'm a Yorkshireman - I don't like wasting anything.

-Chop a bit of parsley?

-Please.

-More parsley?

-More parsley.

And then a few capers.

And once you've got that parsley, a few slices of prosciutto on top.

The prosciutto sort of acts like a seasoning, almost,

cos it's quite salty. So when it cooks through,

the prosciutto gets a nice sort of crispiness. All that fat melts.

And it goes together very nicely.

Now, talking of Italy,

people are looking at their holidays this summer as well.

If they want to go on holiday and experience Italian food,

where would be...?

-So many different regions in Italy, but whereabouts for you?

-All over.

This summer I'm going to Puglia but in January I went to Rome

and it was amazing. The markets there are fantastic.

A beautiful fish market.

And the restaurants - the trattorias and the osterias -

they're just brilliant, great value for money.

Well, I don't know about that with the old euro now.

Well, that's true, yeah. A squeeze of lemon.

It's about 15 quid for a bag of crisps but anyway...

A little bit more olive oil on top

and then pop that in the oven for about ten minutes.

-You going to put that in?

-I will put that in the oven for you, yes.

-No problem. Lovely.

-OK, fantastic.

As you can see, it's all kind of gone syrupy together.

The potatoes have gone nice and crisp.

How long's that gone in the oven for?

That's been in for, like, ten minutes. And potatoes on the bottom.

-About 200, 180?

-About 180 degrees. And then just put the artichokes on.

Scoop it all out. And then monkfish on top.

-That's a fair portion.

-It is.

-It's a Yorkshire portion!

-I don't know about that.

We call that a canape where I come from, mate. I don't know about you.

That's a starter!

And there you have roasted monkfish

with potatoes, artichokes and prosciutto.

It's as easy as that!

It's like an Italian fish and chips! There you go.

-Come over here, have a seat.

-Oh, man!

-Oh, man! You said it.

-Absolutely. Dive into that. Tell us what you think.

-Wow!

-I'm going to try and get a little bit of everything.

-Just delicious!

I mean, monkfish comes in different sizes, as well. You get...

-Huge great five-kilo tails.

-Cut it down to that sort of size?

Cut it to that sort of size or try and buy small monkfish.

We mentioned monkfish has gone up in price

but any other types of fish you could use instead?

Mullet's always good value for money.

I mean, grey mullet's good and black bream is great value.

Yet, also the farmed sea bass you can get nowadays

-doesn't seem to be too bad.

-That would work.

What about things like, you know,

ling and rockfish - that sort of stuff?

The only problem with some of those fish is they can be a bit flaky.

When you cook them they sort of break up.

You need something quite firm textured.

Obviously, monkfish would be the best but you can... Any mullet's good.

-That's delicious! Very juicy, the fish.

-Yeah, it's juicy.

-Hot!

-Hot but delicious.

Don't be frightened of serving artichokes.

They're a lot easier to prepare than you might think.

When Saturday Kitchen newcomer Richard Bertinet met John Torode

at the Omelette Challenge,

the question was, who would excel in the heat of the moment?

Take a look at this.

All the chefs on the show battle it out against the clock -

and each other - to test how fast they can make

a simple three-egg omelette.

-It's your first time, Richard.

-Yeah, I know.

-Have you been practising?

-I did one for my wife last night.

-Two eggs or three eggs?

-I did two.

I realise it was three. And I had a bigger pan, as well.

John, do you think you can make a decent one this time?

-You've been on several times.

-I'm an Aussie!

-I know how to make a decent omelette?

-You're in good company.

You've got Mr Rick Stein with 39 seconds.

Decent company but you've got a fair way to go yet. A fair way to go yet.

That's incredible - 20 seconds.

I know, Jun Tanaka holds the record - 20 seconds.

Usual rules apply. Use what you like

from the ingredients in front of you.

It must be a three-egg folded, cooked omelette.

-You can use milk, cream...

-You just stay away from me!

They're hard-boiled eggs in there!

It must be a three-egg omelette, cooked as fast as you can.

Time starts when I say. The omelette stops...

The clock stops as soon the omelette hits the plate.

You ready? Three, two, one. Go.

They say these chefs are not competitive.

-Yeah, right(!)

-Yeah, let's see if they've been practising.

Now, the secret is at this stage... It's this next bit.

It's how you incorporate this lot together.

What are you making there - a crepe, Richard?

Hey, stop flicking the omelette. There you go. Not doing too bad.

-Different ways.

-Goodness me!

-Now, what do you learn at college?

An omelette's supposed to be not coloured - is that right?

-Like your jacket.

-Exactly!

-Like your jacket!

-It's pretty good.

-Richard, half of yours is still on the stove.

-I know, I know.

-Oh, no!

Nearly there!

-Got there.

-Hang on, hang on.

-Oh, look at that!

-Oh, no!

-That's called a French spat.

-You ruined my pan, didn't you?

-I didn't touch your pan!

-Shall we taste these?

-That's proper.

I've got to say, your colour's better than mine.

So, the Frenchman...

-Be careful what you say. Be careful!

-It's... I'll taste the edge bit.

What d'you mean, the edge bit? Tastes like an omelette.

Because it's your first time on Saturday Kitchen

and you're bigger than me, I'll count that in.

-This... This...

-Burnt - look!

-I know it's burnt!

-Well, it's definitely cooked.

-No kidding!

-Mmm, it's lovely!

-I quite like my omelette.

-Baveuse.

-Yeah, baveuse and burnt. We've done B omelettes.

-Richard...

-..how quickly do you think you've done?

-Oh, goodness. Down...there.

50? If I'm lucky.

-Eh? How quick?

-60? I don't know, 50?

-50 seconds?

I can't believe it. You're absolutely bang on. 50 seconds.

Right there. Pretty good - first effort.

Going on there, just below Mr Bill Granger.

John...

-46.

-Fort...

-40-what?

-Six.

-42.

You still stay on the board. You did it in 43 seconds.

Oh, hey, thank you!