Episode 84

0:00:02 > 0:00:07The food's prepped and the ovens are hot, so get ready for a feast of amazing food on Best Bites.

0:00:27 > 0:00:31Welcome to the show. We've got a great line-up of chefs for you

0:00:31 > 0:00:36and a great line-up of celebrity guests, including Lesley Sharp and Raza Jaffrey.

0:00:36 > 0:00:40We revisit Nathan Outlaw's first appearance on Saturday Kitchen.

0:00:40 > 0:00:42He cooks lemon sole and he serves it

0:00:42 > 0:00:47with cockles, samphire, garlic and parsley dumplings and a lemon sauce.

0:00:47 > 0:00:52One of the forefathers of modern British cooking, Brian Turner, dry-roasts a best end of lamb

0:00:52 > 0:00:58and serves it with sauteed new potatoes and a delicious hazelnut dressing.

0:00:58 > 0:01:02James Tanner came up from Plymouth to serve hake with a duo of shellfish.

0:01:02 > 0:01:06He sears the fish and sits it on crab crusted potatoes

0:01:06 > 0:01:09and drizzles the lot with a smoked prawn sauce.

0:01:09 > 0:01:12And Raza Jaffrey faced his food heaven or food hell.

0:01:12 > 0:01:16Would he get his food heaven - teriyaki salmon with cabbage salad,

0:01:16 > 0:01:21or his food hell, cream with an indulgent strawberry gateau with lashings of double cream,

0:01:21 > 0:01:24fresh strawberries and some spun sugar?

0:01:24 > 0:01:28Find out what he gets to eat at the end of today's show,

0:01:28 > 0:01:33but first, Nic Watt brings us the flavours of Japan with a veal recipe that's perfect for the summer.

0:01:33 > 0:01:37- Great to have you on the show again. - Thank you.- I love your style of food.

0:01:37 > 0:01:43The British palate loves this style of food, hence your restaurants are busy, busy, busy all over the place.

0:01:43 > 0:01:47But what is it about this sort of style of cooking?

0:01:47 > 0:01:50What we try to project in the restaurant

0:01:50 > 0:01:52is enhancing the natural flavour,

0:01:52 > 0:01:56keeping the flavours really clean and keeping them really bright.

0:01:56 > 0:02:00- What are we cooking?- I've got a beautiful roast veal cutlet,

0:02:00 > 0:02:05so you get that nice sort of pink coming through. It's just over eight months old.

0:02:05 > 0:02:10I'll marinade it in barley miso which will give you a little fruit note lifting up.

0:02:10 > 0:02:14It's a little yeasty. This is yuzu peel. It's a Japanese citrus fruit.

0:02:14 > 0:02:18We've used yuzu juice before, but this is the actual peel.

0:02:18 > 0:02:24You can flip that over for lemon or even a mandarin, but yuzu is just a little brighter.

0:02:24 > 0:02:29We've got garlic, shallots, shichimi pepper, Japanese seven-spice, a little chilli note,

0:02:29 > 0:02:34soy, oil, mirin, a touch of sweetness, sake is just going to round it off.

0:02:34 > 0:02:40- We'll get on to our pickle later. You want me to do the garlic and the shallot?- Yes, please.

0:02:40 > 0:02:45All these ingredients you can get from oriental supermarkets, online?

0:02:45 > 0:02:50Yes, and a lot of it is available in your standard supermarket these days.

0:02:50 > 0:02:53Yuzu peel is definitely hard to get hold of,

0:02:53 > 0:02:55but the likes of the misos,

0:02:55 > 0:02:59all different misos are available these days from supermarkets.

0:02:59 > 0:03:02If you're using a miso, you have to slightly adapt your recipe.

0:03:02 > 0:03:06What's the difference between a white one and the dark one here?

0:03:06 > 0:03:11It's the fermentation. The main difference is the fermentation.

0:03:11 > 0:03:13The flavour of a white miso will be a lot lighter.

0:03:13 > 0:03:16- Yeah.- And often sweeter.

0:03:16 > 0:03:23A red miso is a lot yeastier, almost like Vegemite, Promite, that really sort of strong yeasty flavour,

0:03:23 > 0:03:26and barley is what I find a soft one in the middle.

0:03:26 > 0:03:31Are they used for different types of cooking or it can go with anything?

0:03:31 > 0:03:36Pretty much for different types of cooking. The main one which a lot of people know is the miso soups.

0:03:36 > 0:03:39You've got the white miso soups, red miso soups

0:03:39 > 0:03:42and that's the different misos going through,

0:03:42 > 0:03:46but as far as using them for marinades, they're really versatile.

0:03:46 > 0:03:51The reason I've done this marinade today is we've got summer coming up.

0:03:51 > 0:03:55This transfers beautifully to the likes of lamb, even chicken.

0:03:55 > 0:03:59If I was to do chicken, I'd soften the barley miso down a little bit.

0:04:00 > 0:04:03- Garlic.- And increase the citrus and the spice.

0:04:03 > 0:04:06I've put in the soy sauce, mirin and some oil.

0:04:06 > 0:04:09This is very experimental when it comes to taste.

0:04:09 > 0:04:15Are you into this kind of Asian sort of...? It's fascinating how you bring all the flavours together,

0:04:15 > 0:04:19but have a go at this at home and it never tastes like how you do it.

0:04:19 > 0:04:22At the restaurant, we make it a lot more refined.

0:04:22 > 0:04:26Here, I've tried to make something that's quite rustic.

0:04:26 > 0:04:30It's really nice and lumpy and you'll get all the texture coming through.

0:04:30 > 0:04:35- It should be quite bright and citrussy.- We're using rose veal for this.- Rose veal.

0:04:35 > 0:04:39Put it in. You want to get all that lovely marinade over the top.

0:04:39 > 0:04:43You can marinade it for... Ideally, 24 hours is great. 12, 24 hours.

0:04:43 > 0:04:46That goes straight in the fridge.

0:04:46 > 0:04:50And we've got one in here. This is good for barbecues, I suppose.

0:04:50 > 0:04:55- Super.- We'll cook it on the griddle. - I've got a griddle pan here.

0:04:55 > 0:04:58We can easily transfer that to a barbecue.

0:04:58 > 0:05:03Now, people who have never been to your restaurant... It's not just one restaurant.

0:05:03 > 0:05:10- This is the glam side of it? You've got a lot of ladies who eat in your restaurant.- Yeah, there's a few.

0:05:10 > 0:05:15- And they obviously like you cooking behind the stove. - I'm not sure about that one.

0:05:15 > 0:05:21Yeah, good-looking boy, look at him! Then literally, this... You've got a particular name for your oven?

0:05:21 > 0:05:23The robata. Open charcoal cooking.

0:05:23 > 0:05:28Part of the thing that people love is we're cooking in front of the guests.

0:05:28 > 0:05:35The chefs are right in front of the guests, so you can see the smoking and the grilling and all the cookery.

0:05:35 > 0:05:40They can sit there and literally see a beautiful lobster or prawn being cooked in front of them.

0:05:40 > 0:05:43Look at that, that's exactly what we want.

0:05:43 > 0:05:47- That gets char-grilled like that. - Yeah, a nice caramelisation.

0:05:47 > 0:05:50- I've got one there. Leave that to rest.- Perfect.

0:05:50 > 0:05:53This one has to go in for how long in the oven?

0:05:53 > 0:05:56- I would say about eight minutes.- OK.

0:05:56 > 0:06:00- You can still serve it slightly pink.- Yes, definitely.

0:06:00 > 0:06:02So, on with the pickle.

0:06:02 > 0:06:06It's kind of like a pickle you're almost making raw.

0:06:06 > 0:06:10- It's all just done fresh.- Yeah.

0:06:10 > 0:06:15It's just going to give you that nice sort of summery, bright flavours coming through.

0:06:15 > 0:06:19The courgettes are in season now. They're coming through beautifully.

0:06:19 > 0:06:23We just want to halve them, take all that soft seed out of the middle.

0:06:23 > 0:06:27We'll just salt it down really simply, salt it down a little bit.

0:06:27 > 0:06:32- Often when you salt something down, you have to wash the salt off. - It's a non-cooked pickle?- Yeah.

0:06:32 > 0:06:38- I've got my grapefruit segments here.- The next thing I want you to do is to blacken my chilli.

0:06:38 > 0:06:42- Ah, yes! - Get the old blackened chilli going.

0:06:42 > 0:06:46Basically, this just goes straight on the hob like that.

0:06:46 > 0:06:51- Yeah.- Like that. But I suppose you could do it under the grill.

0:06:51 > 0:06:57Under the grill, it will slightly overcook. I'd say a blowtorch or directly on to a barbecue flame

0:06:57 > 0:07:00where you get that really sort of nice, hot...

0:07:01 > 0:07:07A blowtorch is much quicker. That popping sound is just the skin from the chilli. It will cook that.

0:07:07 > 0:07:12You haven't just got one restaurant. The last time you were here, you had opened one in Canary Wharf.

0:07:12 > 0:07:19- Going well?- Canary Wharf is seven months old now and we've just opened the terrace upstairs,

0:07:19 > 0:07:22which is a beautiful, big... about 60-seater terrace.

0:07:22 > 0:07:26It catches all the sun, so it's really amazing.

0:07:26 > 0:07:30Rainer and the team have just opened Zuma in Miami two weeks ago.

0:07:30 > 0:07:34There's a beautiful new Zuma opened up there. Phenomenal location.

0:07:34 > 0:07:39You can bring your boat straight out the front and hop into the restaurant.

0:07:39 > 0:07:42There you go, Zoe, if you've got a boat in Miami...

0:07:42 > 0:07:48- They're really happy with how that one's going.- You go all over the world to all the other restaurants?

0:07:48 > 0:07:54Yeah, I've just come back from Hong Kong. Roka Hong Kong is doing really well. We're really happy with that.

0:07:54 > 0:08:00It's just menu engineering, looking at sales, finding out what the customers really want

0:08:00 > 0:08:04- and just manipulating it...- Have you got two in America as well?- One.

0:08:04 > 0:08:06- One?- In Scottsdale, yeah.

0:08:06 > 0:08:09This has just been salted. I'll add the sushi vinegar.

0:08:09 > 0:08:14You go all over the place putting on new menus and where do you take your wife on holiday?

0:08:14 > 0:08:18I took her to West Wittering. It was beautiful.

0:08:18 > 0:08:21Yeah, it's lovely. Don't get me wrong, but...

0:08:21 > 0:08:24Hong Kong, you know?

0:08:24 > 0:08:29They came to Hong Kong when I opened the restaurant. I'm sure my son was conceived in Hong Kong.

0:08:29 > 0:08:33Lovely. That's just what we want to know(!) Thanks. Moving on...

0:08:33 > 0:08:37- The grapefruit goes in. - What's in there?- We've got salt.

0:08:37 > 0:08:42The sushi vinegar's gone in. I use it because it's already got all the complexity of flavours in there.

0:08:42 > 0:08:46The grapefruit segments, grapefruit juice is all in there.

0:08:46 > 0:08:52This is why it's almost a raw pickle. We've got the acidity of the grapefruit, the sushi vinegar.

0:08:52 > 0:08:57Then we're just going to take some nice coriander, but I don't want to slice it down.

0:08:57 > 0:08:59I want nice sort of ribbons of it.

0:08:59 > 0:09:05- This blackening the chilli, this will actually cook it as well? - Yes, it softens it up.

0:09:05 > 0:09:07- It steams it inside.- Exactly.

0:09:08 > 0:09:13- Agh! There's your chilli. - Have you got soft fingers or what these days?- Yeah.

0:09:13 > 0:09:17- And we're grating some ginger? - Yes, please.- Go on then.

0:09:17 > 0:09:22- If you can just grate that up... - Why are we doing this? - This is a super little tip.

0:09:22 > 0:09:29It's really good for summer. If you're making a nice vinaigrette or you've made a nice gazpacho

0:09:29 > 0:09:32or a simple soup or anything, grate the ginger like that.

0:09:32 > 0:09:35- With the skin on?- Yes. Give it a good old grate.

0:09:35 > 0:09:39If you don't have a fancy microplane, if you've got a plain grater,

0:09:39 > 0:09:43just coarsely grate it, then we'll pick it up and squeeze it

0:09:43 > 0:09:48and you get this beautiful, bright, fresh ginger juice just comes squeezing out.

0:09:48 > 0:09:50- Ginger juice?- Yeah.

0:09:50 > 0:09:56You say "ginger juice" and you think it sounds quite odd because it's such a coarse, raw ingredient,

0:09:56 > 0:10:00but once it's juiced up, it's absolutely beautiful.

0:10:00 > 0:10:03- We're there, so...- And now it's just a quick little build.

0:10:05 > 0:10:07We get this yummy courgette on...

0:10:09 > 0:10:15- They're no ordinary chopsticks. They'd take your eye out from 20 yards!- They also do a few piercings.

0:10:15 > 0:10:17Not that I have.

0:10:17 > 0:10:19OK, so here we go.

0:10:21 > 0:10:25- There we go.- I'll move that across for you.- Move that across.

0:10:25 > 0:10:28The ginger juice. It's just simply grated.

0:10:28 > 0:10:31Look, that's just packed with beautiful, bright flavour.

0:10:31 > 0:10:35- That just gives a nice, little, fresh zing on the top?- Exactly.

0:10:35 > 0:10:41- You just get that really beautiful, bright flavour. Lovely piece of veal. - Looking good.

0:10:41 > 0:10:46- Absolutely. - Do you want any more ginger juice? - I think we're pretty good.

0:10:46 > 0:10:50I might just give it a little splash of this beautiful...

0:10:50 > 0:10:54- Remind us what that is.- We've got veal chop marinaded in barley miso

0:10:54 > 0:10:57with a bright, burnt chilli courgette pickle.

0:10:57 > 0:11:00How fantastic is that?

0:11:03 > 0:11:05There you go.

0:11:05 > 0:11:11This looks great. I don't know if you've ever had veal at a quarter past nine on a morning!

0:11:11 > 0:11:15- I think I might have eaten veal maybe once.- Try that one.

0:11:15 > 0:11:19See what you think of the ginger juice. You don't have to use veal.

0:11:19 > 0:11:25- You can do this with chicken. - The recipe transfers really easily to chicken, also to lamb.

0:11:25 > 0:11:31- Definitely.- Seafood?- If you're working with seafood, you would twist it into a white miso normally,

0:11:31 > 0:11:34then you get that nice caramelisation.

0:11:34 > 0:11:38- Wow!- Happy with that one?- Hmm! - Different in flavour?

0:11:38 > 0:11:42Like you say, marinade it overnight, or just a couple of hours?

0:11:42 > 0:11:46On fish, just a few hours as the marinade will pull out the moisture.

0:11:46 > 0:11:51If you marinade a nice sea bream, if you pull out too much moisture, it'll get chalky.

0:11:55 > 0:12:01That marinade is perfect for a barbecue too, especially if you're holidaying on West Wittering beach.

0:12:01 > 0:12:07Coming up, I'll treat Lesley Sharp to the perfect summer treat with biscotti and home-made limoncello,

0:12:07 > 0:12:12but first, Rick Stein visits God's own country, Yorkshire, of course,

0:12:12 > 0:12:15and goes to the world-famous Rhubarb Triangle.

0:12:15 > 0:12:20I've come here to the Yorkshire Dales because there's something here that really interests me.

0:12:20 > 0:12:24I love ewe's milk cheese, Roquefort, in particular.

0:12:24 > 0:12:26But I believe I'm right in saying

0:12:26 > 0:12:32that North Yorkshire is the only place where the indigenous cheese was ewe's milk.

0:12:32 > 0:12:34The reason for that is quite simple.

0:12:34 > 0:12:38When William the Conqueror conquered England in 1066

0:12:38 > 0:12:40and gradually moved north,

0:12:40 > 0:12:45the soldiers that came up here were, to put it mildly, appalled by the cuisine

0:12:45 > 0:12:51and they moaned to William the Conqueror and said, "We've got to have something decent to eat."

0:12:51 > 0:12:54So he sent one of his abbots over here with a lot of monks

0:12:54 > 0:12:59and they started making the local cheese from back in Normandy which was ewe's milk,

0:12:59 > 0:13:05but what's so interesting is the local cheese-makers are now making ewe's milk cheese again,

0:13:05 > 0:13:07like Mrs Bell with her blue cheese.

0:13:07 > 0:13:13One of the most important things to small, local producers is knowing how to market your product.

0:13:13 > 0:13:17There are no flies on Mrs Bell or her cheeses for that matter

0:13:17 > 0:13:21because when I arrived, they were busy starting a campaign

0:13:21 > 0:13:25to tell the world about her soft, creamy ewe's milk cheese.

0:13:25 > 0:13:30I get a lot of cheeses sent to me, but once in a while, one really grabs you and this one did.

0:13:30 > 0:13:35When I saw the wrapper, it said "Mrs Bell's Blue" on it. That was intriguing for a start.

0:13:35 > 0:13:41Then I tasted the cheese. You get the tingle on the back of the neck. You think this is just fantastic.

0:13:41 > 0:13:44And I had to come up here.

0:13:44 > 0:13:49I had this image like Mrs Cook... Mrs Bell in a little, nice cottage industry

0:13:49 > 0:13:52and I got here and it's not like that at all.

0:13:53 > 0:13:56- How about that? - That's nice, that's nice.

0:13:56 > 0:14:01What does cheese-making mean to you? Why does it matter to you so much? It obviously does.

0:14:01 > 0:14:07I'm just very passionate about the fact that in Britain we've got so many wonderful cheeses

0:14:07 > 0:14:14and in the last ten years, artisan cheese-making in Britain is really outstripping the French.

0:14:14 > 0:14:16- Great.- We can compete.

0:14:16 > 0:14:21We have some friends that live in the Haute-Savoie and they take our cheeses over

0:14:21 > 0:14:28and all their friends in the valley say, "Too good to be made in Britain. It's too good to be made in Britain."

0:14:29 > 0:14:32I'm in Yorkshire near Wakefield.

0:14:32 > 0:14:39I'm fascinated by signs that sing the praises of a particular community, in this case, rhubarb,

0:14:39 > 0:14:45because the village of Carlton lies at the very centre of the country's rhubarb production.

0:14:45 > 0:14:49The word "rhubarb" sounds so comical like something from The Goon Show,

0:14:49 > 0:14:56but the Oldroyd family take this fruit, or is it a vegetable, very seriously indeed.

0:14:58 > 0:15:03This particular variety of rhubarb is called Timperley Early

0:15:03 > 0:15:07and, like the name "rhubarb", it's got such a British feel to it

0:15:07 > 0:15:09and I just love rhubarb.

0:15:09 > 0:15:14I just think my favourite pudding of all time is rhubarb crumble,

0:15:14 > 0:15:18so I just had to come here to see where it's grown.

0:15:20 > 0:15:23- Now the secret world...- Wow!

0:15:23 > 0:15:30It looks really weird. It's like a ghostly host of rhubarb. They're so pale.

0:15:30 > 0:15:35So why did this forcing of rhubarb happen only here in this part of Yorkshire?

0:15:35 > 0:15:39It came to Yorkshire in 1877

0:15:39 > 0:15:43and it became known as the Rhubarb Triangle, the centre of the world.

0:15:43 > 0:15:45Like the Opium Triangle!

0:15:45 > 0:15:50And you get lost here as you get absorbed into the sheds,

0:15:50 > 0:15:52but it was immensely important.

0:15:52 > 0:15:54It was a major industry at its time.

0:15:54 > 0:15:57It links everything, it fits together perfectly.

0:15:57 > 0:16:01You've got the soil that's perfect for rhubarb production.

0:16:01 > 0:16:05The links with the coal industry gave us the power to heat the sheds

0:16:05 > 0:16:08and the, um, shoddy...

0:16:08 > 0:16:12- Shoddy?- It's a by-product of the woollen industry.

0:16:12 > 0:16:17At the carding and combing process, you get woollen debris being taken out

0:16:17 > 0:16:22and as the wool decays, it releases high amounts of nitrogen.

0:16:22 > 0:16:30The rhubarb loves nitrogen and it maintains this energy store within the roots.

0:16:30 > 0:16:36You just speak so wonderfully passionately about rhubarb. Why does it mean so much to you?

0:16:36 > 0:16:39It's been immensely important to our family, obviously.

0:16:39 > 0:16:43I've grown up with rhubarb and it gets in your blood.

0:16:43 > 0:16:45Is it true you can hear it growing?

0:16:45 > 0:16:51Yes, when they're triggered into growth and the first leaf bursts out of that bud for the first time,

0:16:51 > 0:16:54it then can grow at an inch a day,

0:16:54 > 0:16:58so you hear the creaking of the sticks as they grow,

0:16:58 > 0:17:02so put that in a dark, candlelit environment

0:17:02 > 0:17:07and it's an eerie, secret world of what's happening here.

0:17:08 > 0:17:12Rhubarb crumble is about as British as you can get, actually.

0:17:12 > 0:17:15Call me old-fashioned, call me what you like,

0:17:15 > 0:17:20but I like rhubarb crumble in the winter with the beef or roast duck,

0:17:20 > 0:17:25and I like gooseberry fool in the summer after the poached salmon and the mayonnaise.

0:17:25 > 0:17:30But I find something like rhubarb crumble is a real test of a good cook

0:17:30 > 0:17:33because we all know what rhubarb crumble should taste like

0:17:33 > 0:17:39and therefore, the little nuances of what you do with your rhubarb crumble are so important.

0:17:39 > 0:17:43If you're making a Thai stir-fry, nobody knows what to judge it by,

0:17:43 > 0:17:48but they certainly do a rhubarb crumble, so I really take care when I'm making mine.

0:17:48 > 0:17:50First, you need to add sugar,

0:17:50 > 0:17:54just enough so it's moreishly, but not cloyingly tart,

0:17:54 > 0:17:57then a tablespoon or so of flour.

0:17:57 > 0:18:01This makes the liquid a little bit viscous which is very pleasing.

0:18:01 > 0:18:04The crumble topping - you start like making shortcrust pastry,

0:18:04 > 0:18:07but there's a lot more butter in it,

0:18:07 > 0:18:09so it always ends up a bit more lumpy

0:18:09 > 0:18:12than the granular texture of shortcrust.

0:18:12 > 0:18:15Then sugar. It needs to be quite sweet.

0:18:15 > 0:18:20Into the pie dish go the rhubarb, flour and sugar and then the topping.

0:18:20 > 0:18:26I find the easiest way to distribute the topping is with your fingers, then give it a little shake

0:18:26 > 0:18:29and into a hot oven for about 45 minutes.

0:18:30 > 0:18:36What I really like about a good crumble is the way that as it crisps up the top,

0:18:36 > 0:18:41it sort of splits and you can see the rhubarb welling up from underneath

0:18:41 > 0:18:47and you've got that lovely smell of butter and cooked flour and the slightly sour smell of the rhubarb.

0:18:47 > 0:18:49It's the stuff of Sunday lunches.

0:18:49 > 0:18:52This is one of my desert island dishes,

0:18:52 > 0:18:58particularly with clotted cream which melts into the hot crumble so lusciously.

0:18:58 > 0:19:01I've heard this story about Albert Roux.

0:19:01 > 0:19:04When he interviews a chef for a job,

0:19:04 > 0:19:07he'll say, "Right, just fry me an egg,"

0:19:07 > 0:19:12because you can tell so much from how a chef fries an egg.

0:19:12 > 0:19:17As far as I'm concerned, I think I'd say, "Make me a rhubarb crumble."

0:19:22 > 0:19:27That's proper grub! A number of you have written in saying they struggle with biscuit-making,

0:19:27 > 0:19:31so I thought I'd do a masterclass on a biscuit that won't go wrong.

0:19:31 > 0:19:37They're called biscotti and it's great with coffee, ice cream or even something a bit stronger

0:19:37 > 0:19:43and I'm going to make my own limoncello. I can't believe I'm doing that in front of Angela.

0:19:43 > 0:19:47Biscotti are traditionally done with a mixture of dried fruit and nuts,

0:19:47 > 0:19:50- but you don't eat nuts. - I'm allergic.

0:19:50 > 0:19:53That's why we're using dried fruit over here.

0:19:53 > 0:19:56We've got some sugar over here and flour.

0:19:56 > 0:19:58Then we add some baking powder in there.

0:19:58 > 0:20:03We've got a mixture. This is where you use half and half traditionally,

0:20:03 > 0:20:07but we've got dried cherries which I think are lovely in this.

0:20:07 > 0:20:12We've got sultanas, some raisins, or currants, but raisins, this one, and sultanas,

0:20:12 > 0:20:16then some dried apricots which have been diced up,

0:20:16 > 0:20:19but you can mix and match with figs and stuff like that.

0:20:19 > 0:20:26This is where it's so simple. You've got a tray there ready. We've got additional flour there ready.

0:20:26 > 0:20:30All we do is crack the eggs into the centre and combine it with your hands

0:20:30 > 0:20:35with a bit of lemon, obviously using a little bit of Amalfi lemon.

0:20:35 > 0:20:38We've got a little bit of lemon zest over there.

0:20:38 > 0:20:42We don't want the leaves in it. Then we mix this together

0:20:42 > 0:20:45and the texture is really important, as well as the cooking.

0:20:45 > 0:20:51Biscotti, meaning "twice baked", so we bake it once, then we bake it again once they're sliced

0:20:51 > 0:20:57which gets the traditional shape, but this is where you'll end up with the shape by getting this bit right.

0:20:57 > 0:21:01If it's too firm, you end up with almost like a Yule log.

0:21:01 > 0:21:08If it's too wet, you'll be cutting the biscuits out with a cutter as it spreads all over your tray.

0:21:08 > 0:21:10So, it's the texture of it.

0:21:10 > 0:21:16It's a bit like dropping consistency for a fruit cake. That's what we're looking for.

0:21:16 > 0:21:22You can see it's still quite wet now and that's more or less the texture that we're looking for.

0:21:22 > 0:21:27If it's any firmer than that, you won't get this distinctive shape when they cook

0:21:27 > 0:21:31because they'll just collapse a little bit when they cook,

0:21:31 > 0:21:37so it's important at this stage that if you're unsure about it, just add the eggs gradually for this one,

0:21:37 > 0:21:42but that's the texture, that dropping consistency that you get in a fruit loaf.

0:21:42 > 0:21:47And all we do is take some plain flour over the top of the board

0:21:47 > 0:21:52and in one movement, we're doing this twice, but just grab a handful of this and roll it out.

0:21:52 > 0:21:59To do that, you take a bit of flour in your hands and very quickly, using as little flour as possible,

0:21:59 > 0:22:02roll it up into a log, lift it off...

0:22:02 > 0:22:04On there. Same again.

0:22:04 > 0:22:08We repeat the process with this. Lift it out.

0:22:12 > 0:22:16There we go. You've still got some on your hands, but don't worry about that.

0:22:16 > 0:22:23You've just got to make sure that it's this texture, so when it's left there on our tray,

0:22:23 > 0:22:27it can basically sit there and as it bakes in the oven, it collapses slightly.

0:22:27 > 0:22:31If it's too firm, it's not going to move.

0:22:31 > 0:22:36If it's too wet, it'll spread everywhere, so evenly spread them out from our tray.

0:22:36 > 0:22:38They'll expand three times in size.

0:22:38 > 0:22:42It's the baking powder in there and the mixture is quite loose.

0:22:42 > 0:22:45Bake it in the oven. This is the first part of it.

0:22:45 > 0:22:50380 degrees Fahrenheit. That's about 160, 170 degrees Centigrade.

0:22:50 > 0:22:53They go in the oven for about 20 minutes.

0:22:53 > 0:22:56That's about Gas 5. When they come out,

0:22:56 > 0:23:00- allow it to cool and we end up with this.- They look like ciabattas.

0:23:00 > 0:23:04They do, but then, to get your traditional biscotti,

0:23:04 > 0:23:06meaning the twice baked bit,

0:23:06 > 0:23:09you lift these off once they're cooled,

0:23:09 > 0:23:15reduce the temperature of the oven down to 300 degrees, so it's lower and they don't colour as much,

0:23:15 > 0:23:17then we slice them through.

0:23:17 > 0:23:23This is when you bake it in the oven again where you get that firm biscuit.

0:23:23 > 0:23:26That's probably why... Normally they do it with Vin Santo.

0:23:26 > 0:23:30It's because it's so hard that you put it with a nice liqueur.

0:23:30 > 0:23:34You need the soft fruit in there to keep it nice and moist and chewy.

0:23:34 > 0:23:38But first of all, congratulations on your...well, on your career

0:23:38 > 0:23:41because recently, it's gone crazy.

0:23:41 > 0:23:43Yeah, it's been really good.

0:23:43 > 0:23:47I've had some delightful projects to work on. I'm really pleased.

0:23:47 > 0:23:51Brilliant as well. Scott And Bailey, of course, was the one...

0:23:51 > 0:23:57- We're just in Series Two?- Yes. - You're filming Series Three at the end of the year?

0:23:57 > 0:24:01Yeah, in autumn. And Starlings is out at the moment.

0:24:01 > 0:24:04- Starlings is on Sky? - Yeah, we're halfway through that.

0:24:04 > 0:24:08- That's a different character for you?- Yeah, it's brilliant

0:24:08 > 0:24:14to have two characters that are so different kind of running cheek by jowl

0:24:14 > 0:24:18because people just get the chance to see you doing something different.

0:24:18 > 0:24:22They don't automatically, in their minds,

0:24:22 > 0:24:24think of you only as one thing.

0:24:24 > 0:24:28Is it something you went searching for or you just liked the script?

0:24:28 > 0:24:30As an actor, you're always hoping

0:24:30 > 0:24:33that you'll get a variety of mediums to work in.

0:24:33 > 0:24:37The ideal thing is to be able to do theatre, television and film

0:24:37 > 0:24:42and also to play a variety of roles, but you know, you can't...

0:24:42 > 0:24:46You're at the mercy of scripts and being asked to do things,

0:24:46 > 0:24:51so if you're lucky enough to get asked to do two very different things at the same time,

0:24:51 > 0:24:54then you count yourself as very fortunate.

0:24:54 > 0:24:59Luck's into it, but talent as well because doing something you wanted to do as a kid...

0:24:59 > 0:25:05- You say you were quite shy as a kid, so was acting something you used to hide...?- Yeah, I think so.

0:25:05 > 0:25:09It's sort of that thing when you're a kid, you know, if you...

0:25:09 > 0:25:16You can see that there are children who are kind of very cool and out there and part of the social scene

0:25:16 > 0:25:20and if you don't quite have the confidence to be one of them...

0:25:20 > 0:25:26- You be a chef!- Yeah, or you join the local drama group. - Never been my problem, chef.

0:25:26 > 0:25:29That's kind of the way it goes, really.

0:25:29 > 0:25:33You moved to London as your father wasn't your biggest fan of acting?

0:25:33 > 0:25:38- My father was the chief collector of taxes.- Right.- Ooh!- Popular then(?)

0:25:38 > 0:25:40Right, come on, Angela.

0:25:40 > 0:25:47- Yeah, he thought it was a very insecure line of trade to go into and...- Right.

0:25:47 > 0:25:51But, you know, the world's an insecure place now, isn't it?

0:25:51 > 0:25:57- Anyway, I felt that I had to do it. - But you made the right decision moving down to London.

0:25:57 > 0:26:01It wasn't long since you were... You were in drama college.

0:26:01 > 0:26:07- Yeah.- Almost straight out of that into this film - Rita, Sue And Bob Too.- Yeah, yeah.

0:26:07 > 0:26:10That was the first film that I did.

0:26:10 > 0:26:15It was one of those strange films that, at the time, slipped under the radar,

0:26:15 > 0:26:19- but has subsequently become cult viewing.- It's a cracking movie.

0:26:19 > 0:26:22- It is.- Good fun, yeah. - It's sort of like...

0:26:22 > 0:26:27You can guarantee if you're flicking channels at two in the morning,

0:26:27 > 0:26:29it will be on somewhere.

0:26:29 > 0:26:33Yeah, I'm normally flicking channels at two...

0:26:33 > 0:26:36- And like the other one you were in, The Full Monty?- Yes.

0:26:36 > 0:26:39- People remember you from that as well.- Yeah.

0:26:39 > 0:26:42The Full Monty was an amazing phenomenon

0:26:42 > 0:26:46because that was another sort of low-budget British film

0:26:46 > 0:26:50that was highly thought of as it was being made,

0:26:50 > 0:26:56but, you know, nobody had any idea that it was going to turn into what it turned into.

0:26:56 > 0:27:01Everyone was taken aback, so it was fantastic to be part of that.

0:27:01 > 0:27:04- I was in The Full Monty as well. - So I believe.

0:27:04 > 0:27:08- Not the actual film. - Did you take everything off?

0:27:08 > 0:27:12It's on My Face or whatever it is, YouTube or any of that sort of stuff.

0:27:12 > 0:27:16It's the most frightening experience I've ever had in my life.

0:27:16 > 0:27:20Exactly. I shared a caravan with you for a week in France!

0:27:20 > 0:27:27For Children In Need - myself, Ainsley Harriott, Antony Worrall Thompson, Brian Turner, Tony Tobin,

0:27:27 > 0:27:29in front of 15 million people.

0:27:29 > 0:27:36- Did you drink limoncello before... - I wish we could have! We weren't allowed to drink until afterwards!

0:27:36 > 0:27:39I'll show you the limoncello. This is a bit of stock syrup.

0:27:39 > 0:27:42You've got to use Amalfi lemons.

0:27:42 > 0:27:46- What's stock syrup? - Sugar and water.- Right.

0:27:46 > 0:27:50You just dissolve the sugar and water together

0:27:50 > 0:27:52and you've got the Amalfi lemons.

0:27:52 > 0:27:57Limoncello is famous in southern Italy, but all around Amalfi there are wonderful lemons.

0:27:57 > 0:28:01But just to show you why you get a hangover when drinking limoncello,

0:28:01 > 0:28:05- that amount of lemon... That is not water, it's vodka.- Yes!

0:28:05 > 0:28:09- That's why I love this show! - And this is sugar.

0:28:09 > 0:28:13- That's sugar going in there.- Right. - And that's the vodka going in.

0:28:13 > 0:28:15Then we mix this all together.

0:28:15 > 0:28:21If you want to, you can leave it for about a day in the fridge and stuff like that...

0:28:21 > 0:28:24- Or like sloe gin? - You can leave it like that.

0:28:24 > 0:28:30But this one, really, if you do this recipe and you use proper Amalfi lemons, you won't need to,

0:28:30 > 0:28:32purely because the flavour's there.

0:28:32 > 0:28:38- You won't get it with supermarket... - Is it like alcoholic lemonade? - A bit like that.- Grown-up lemonade.

0:28:38 > 0:28:43The difference is with this sort of stuff, because you've got that much vodka in there,

0:28:43 > 0:28:47and it's so high in alcohol, it doesn't set when you freeze it.

0:28:47 > 0:28:54- The kids love it(!)- You place it in the freezer.- They sleep all afternoon.- It is not for children.

0:28:54 > 0:28:58We shake this up like that and this is where you get the limoncello.

0:28:58 > 0:29:02These biscuits will go back in the oven nice and slow,

0:29:02 > 0:29:08then they come out after eight to ten minutes like these ones, so they're quite firm. You just pop...

0:29:08 > 0:29:11- Lovely.- ..a few of these biscuits on there like that.

0:29:11 > 0:29:15- I'll just give those guys a bit as well.- Just give us the bottle.

0:29:15 > 0:29:19And then literally straight out the freezer...

0:29:19 > 0:29:21Says he!

0:29:21 > 0:29:24That bit's frozen. There you go.

0:29:24 > 0:29:27Lovely. Then you just dip?

0:29:27 > 0:29:31- Yeah, the idea is you just dip. There you go.- Beautiful.

0:29:31 > 0:29:33- Can I smell it?- Yeah.

0:29:33 > 0:29:38- Home-made limoncello, perfect for when the weather gets better. - Down in one, Lesley!

0:29:38 > 0:29:42It's not like the limoncello that I've seen before.

0:29:42 > 0:29:47- It's not sweet or sickly.- It's lovely seeing the little bits of peel as well.- You can strain them off.

0:29:47 > 0:29:52- No, I think they look lovely. - Dip the biscuit in and tell us what you think.

0:29:52 > 0:29:54It's quite strong.

0:29:57 > 0:30:01- That's delicious.- All right, that? - Really, really good.- There you go.

0:30:06 > 0:30:11That's the perfect treat to have in the garden this afternoon if it doesn't rain.

0:30:11 > 0:30:16If you'd like to have a go at making biscotti or any of the recipes from today's show,

0:30:16 > 0:30:19they're just a click away at: bbc.co.uk/recipes

0:30:19 > 0:30:24We're looking back at some of the classic cooking from the Saturday Kitchen archives.

0:30:24 > 0:30:29Next up, the first visit from one of Britain's finest seafood chefs, Nathan Outlaw,

0:30:29 > 0:30:31and boy, he's got "sole"!

0:30:31 > 0:30:36- Welcome to the show. - Thank you very much.- You're becoming a bit of a TV fanatic now,

0:30:36 > 0:30:39Great British Menu and now Saturday Kitchen.

0:30:39 > 0:30:42- Well, you...- You've got to do it, you've got to do it.

0:30:42 > 0:30:50- What's your dish?- We'll do a nice lemon sole with cockles, samphire, broad beans and a mayonnaise sauce.

0:30:50 > 0:30:54The first thing we do... If you can crack on with my dumplings, James...

0:30:54 > 0:30:58We've got here roasted garlic which is just in tin foil,

0:30:58 > 0:31:02- a whole bulb of garlic, a potato and you want me to mash that?- Yes.

0:31:02 > 0:31:04This is for our little dumplings.

0:31:04 > 0:31:10Lemon sole you're using, but you could use plaice and loads of flat fish, especially where you are.

0:31:10 > 0:31:13Sole is at its best at the minute.

0:31:13 > 0:31:17It's quite nice. Usually, I'd use a plaice as well, same sort of dish.

0:31:17 > 0:31:23Make sure you get plenty of oil on the bottom of the tray, so it doesn't stick when you grill the fish.

0:31:23 > 0:31:24Yeah.

0:31:25 > 0:31:30Lay the fish on. I'll cook it on the bone. I think it keeps it moist and it's a lot nicer.

0:31:30 > 0:31:36I often think of sole and, particularly, Dover sole and stuff like that as a chef's fish.

0:31:36 > 0:31:41- Yeah.- Chefs really like it. People don't really buy it as much as they should do.- No.

0:31:41 > 0:31:44If you can get hold of it, it's a perfect sort of fish.

0:31:44 > 0:31:48Talking of getting hold of it, it's a perfect place to be,

0:31:48 > 0:31:52fish by the coast, as opposed to living in London?

0:31:52 > 0:31:55I'm very lucky, very lucky with this.

0:31:55 > 0:31:59Right, we've got our garlic here. I'm going to press this through.

0:31:59 > 0:32:05I'll put the cockles on. I want you to pick them for me as well. I'll get you working today.

0:32:05 > 0:32:11- You've been watching too many other chefs.- I've been getting advice from them. "Just let James do everything."

0:32:11 > 0:32:17The cockles go on. They've just got a bit of water in there because I want to keep their natural flavour.

0:32:17 > 0:32:21I'll start doing my mayonnaise while you're just finishing that off.

0:32:21 > 0:32:26- There's your potatoes and garlic. - Lovely. If you can do that for me... - Yeah, I'll do that.

0:32:26 > 0:32:32- Just crack an egg yolk into there and a bit of lemon zest.- I'll do the mayonnaise as well while I'm at it!

0:32:32 > 0:32:36There's a sink in the back if you want to wash your hands.

0:32:36 > 0:32:41- I'm going to start making these potato dumplings.- One egg or two eggs?- Just one egg yolk.

0:32:41 > 0:32:44And a little bit of the juice of one lemon

0:32:44 > 0:32:46and a bit of zest as well.

0:32:46 > 0:32:49Right, I want to make the dumplings.

0:32:49 > 0:32:53I've got in here the potato and the garlic. A little bit of Parmesan.

0:32:55 > 0:32:59- Are we using this one? Lemon oil? - Yeah, start it off with that one.

0:32:59 > 0:33:03We'll use the lemon at the end, otherwise it's a bit too strong.

0:33:03 > 0:33:08I've got one egg yolk in there as well and, as I said already, the Parmesan.

0:33:08 > 0:33:12Then we take a little bit of flour. I use the pasta flour.

0:33:12 > 0:33:17- Dumplings to us.- Double zero, OK. - Gnocchi to the Italians. - Gnocchi to the Italians.

0:33:17 > 0:33:22Then we take a little bit of salt and we just mix that up.

0:33:24 > 0:33:28With this, I'm using garlic, parsley and lemon.

0:33:28 > 0:33:32That goes very well with fish, as we all know.

0:33:32 > 0:33:34Some of our favourite flavours.

0:33:34 > 0:33:38Tell us about your restaurant then. You worked with Rick Stein.

0:33:38 > 0:33:42- You've got two restaurants now? - Yeah.- One in Fowey and one...?

0:33:42 > 0:33:46We've got the new restaurant that's been open a month.

0:33:46 > 0:33:51It's Nathan Outlaw Seafood And Grill and that's in Rock where I had another restaurant a few years ago.

0:33:51 > 0:33:55We cook simple things very similar to the dish we're doing today.

0:33:55 > 0:33:59- You've got one simple one and one fine dining one?- Yeah.

0:33:59 > 0:34:03We're just trying to cover the market when people come to Cornwall.

0:34:03 > 0:34:09- And I believe there's a chip shop in Padstow if you can't get in yours?- That's right, yeah.

0:34:09 > 0:34:12But your restaurant's right on the coast, isn't it?

0:34:12 > 0:34:17- Right on the ocean? - Yeah, both of them are. Both of them have got very nice estuary views.

0:34:17 > 0:34:21From both of the dining rooms you can see the sea which is nice.

0:34:21 > 0:34:26- A lot of the produce on the menu comes from there. - Do you get down to Cornwall much?

0:34:26 > 0:34:29- I haven't been there for a while. - Now you've got an excuse

0:34:29 > 0:34:33- to go there.- Sounds like a great restaurant.- Free meal!

0:34:33 > 0:34:37- I'm Scottish, anything for a free meal!- Exactly right.

0:34:37 > 0:34:42- Right, I'm finishing off this potato dumpling with a little bit of parsley.- Yeah.

0:34:42 > 0:34:47We've got in here a little bit of veg oil, lemon oil as well.

0:34:47 > 0:34:50Yeah, then just put a little bit of salt in there. Not too much.

0:34:50 > 0:34:55We'll be using that samphire and it's got a naturally salty flavour.

0:34:55 > 0:34:59Be careful with how much salt you use when you're using sea vegetables

0:34:59 > 0:35:02as they're fashionably called at the moment.

0:35:02 > 0:35:06You're using this because it grows near your restaurant as well?

0:35:06 > 0:35:09You've got the Fowey Estuary and the Camel Estuary.

0:35:09 > 0:35:14You can forage it yourself or get some good suppliers to get hold of it.

0:35:14 > 0:35:19- You should be able to find this in good fishmongers.- You don't want to go for the pickled one.- No.

0:35:19 > 0:35:22Lovely. That's ready for the sauce.

0:35:22 > 0:35:27- That's the sauce. You want me to do the beans and everything else? - Yes, please.

0:35:27 > 0:35:31I'm going to get a bit of flour on my hands because this is quite wet.

0:35:32 > 0:35:34I'll get a bit more flour.

0:35:34 > 0:35:39- These things you can make in advance as well?- All of this stuff, you can do, yeah.

0:35:39 > 0:35:44- I'm just going to roll these... - The cockles are probably cooked?

0:35:44 > 0:35:48They take a couple of minutes. I'll just put them over to the back.

0:35:48 > 0:35:51- Another job for me to do. - I get you working, James.- Yeah.

0:35:51 > 0:35:56A little bit of flour on your hands and these little dumplings...

0:35:58 > 0:36:00There you go.

0:36:00 > 0:36:03When you're buying your fish, Nathan,

0:36:03 > 0:36:06do you have a relationship with the trawlermen?

0:36:06 > 0:36:09Are they parking their boats up and you get day-boat fish?

0:36:09 > 0:36:15Yeah, I've got relationships with good lobster fishermen and I've used my fish merchant for ten years.

0:36:15 > 0:36:17He's based in Looe which is a fantastic day port.

0:36:17 > 0:36:21Things like this lemon sole, you get the best of it from there.

0:36:21 > 0:36:25There are fish you get in Cornwall that you can't get anywhere else.

0:36:25 > 0:36:29Yeah, there's lots of rare ones that are not really used too much.

0:36:29 > 0:36:34And the percentage of it goes to him in London or gets shipped abroad.

0:36:34 > 0:36:38Yeah, it's something silly like 75%, 80% that goes abroad,

0:36:38 > 0:36:40which is staggering, really.

0:36:40 > 0:36:45- I get mine from my Blackberry... - Do you think it's because we're not aware of it?

0:36:45 > 0:36:51Yeah, I think so. Hopefully, doing things like the TV shows, people will see fish is not that hard to cook.

0:36:51 > 0:36:56People are scared of it, so hopefully, I can show them that it's not too hard.

0:36:56 > 0:37:00- Your dumplings are going in. - We'll just poach them off.

0:37:00 > 0:37:06- As soon as they come back up...- They take about 90 seconds?- Yeah.- They don't take very long.- Not at all.

0:37:06 > 0:37:12- What we'll do after that is we'll clean this down a bit. - Then we'll get ready for the sauce.

0:37:12 > 0:37:17The sauce is, like I said, mayonnaise-based, so it's a bit different. What's nice about it

0:37:17 > 0:37:20is you can flavour the mayonnaise.

0:37:20 > 0:37:25I'm going to thin it down with a bit of stock. You can do different flavoured stocks as well.

0:37:25 > 0:37:31Using mayonnaise in sauces, I've not seen it, we haven't done it on Saturday Kitchen before.

0:37:31 > 0:37:36It's in the taste. Hopefully, if people try it, they'll see it's very nice.

0:37:36 > 0:37:40As it's got eggs in it, you've got to use cream or you'll scramble it.

0:37:40 > 0:37:44- But you need to use the fresh stuff? - Yeah.- OK.

0:37:44 > 0:37:50The mayonnaise goes straight into there, then we just thin it down with a little bit of fish stock.

0:37:53 > 0:37:55OK...

0:37:55 > 0:38:01It will thicken up a little bit because the eggs will thicken it, so you keep adding a little bit more...

0:38:01 > 0:38:06- That's pretty much it. If you've done all the preparation in advance... - Yeah.- There you go.

0:38:06 > 0:38:08- Just warm it up. - The secret is don't boil it?

0:38:08 > 0:38:12- Don't boil it, whatever you do. - Or it'll split.

0:38:12 > 0:38:18- LOUD CLATTER Oh, dear.- Don't worry. You want me to do the cockles?- Yes, please.

0:38:18 > 0:38:24- I've got some chopped parsley here as well.- Lovely. These gnocchis are coming to the surface now.

0:38:24 > 0:38:28- I'm going to fry them off in a little bit of light olive oil.- Yeah.

0:38:29 > 0:38:34If people can't get cockles, could they use mussels? They're a bit more readily available.

0:38:34 > 0:38:37- It works for any shellfish, really. - Yeah.

0:38:37 > 0:38:40As you can see, they're lovely cockles there.

0:38:40 > 0:38:44Yeah. So, what brought you down to Cornwall in the first place?

0:38:44 > 0:38:48I worked in London for a couple of years when I first left college.

0:38:48 > 0:38:54- And I had enough of it. I had enough of that sort of... - Jason shouting at you!- Yeah.

0:38:54 > 0:38:59I had enough of it and I wanted to get sort of... I really had a passion for fish.

0:38:59 > 0:39:05There's only one person I can think of in the country you want to work for if you're cooking fish,

0:39:05 > 0:39:09so I applied for a job with Mr Stein and I spent two years there.

0:39:09 > 0:39:13I actually met my wife in Padstow as well

0:39:13 > 0:39:16and we've got two nice children from Cornwall as well.

0:39:16 > 0:39:18But I'll never be Cornish.

0:39:19 > 0:39:25Right, straight into there. Now your cockles can go straight into our sauce there.

0:39:25 > 0:39:30- I'll drain off... - Yeah, you can drain that off for me. - ..this one as well.

0:39:30 > 0:39:33- I'll get the plate. - A little bit of samphire.

0:39:33 > 0:39:37- It's often called sea asparagus as well.- That's right.

0:39:37 > 0:39:41There's lots of different veg you can get at the moment, sea vegetables,

0:39:41 > 0:39:43like sea campion, sea beets,

0:39:43 > 0:39:47sea spinach, all these things can be found. It's quite fashionable.

0:39:47 > 0:39:53- Do you use it, Jason, much?- Yeah, we use a bit of sea purslane, all that type of stuff. It's all a bit funky.

0:39:53 > 0:39:58- Samphire's coming in season now. It's great.- Yeah, we use it.

0:39:58 > 0:40:01- A bit of parsley in there. - Yeah, a bit of parsley.

0:40:01 > 0:40:07OK, that's it, basically. You've added your garnish to the sauce. We do a lot of these one-pot wonders.

0:40:07 > 0:40:10- I'll bring the fish over for you. - I'll put that on.

0:40:10 > 0:40:14- Lovely piece of fish. - Yeah, it's lovely.- Nicely cooked.

0:40:14 > 0:40:19- These things you can share. In the restaurant we sometimes do a shared...- Yeah?- It's lovely.

0:40:19 > 0:40:23I don't know about me and you sharing a portion of that!

0:40:23 > 0:40:26Share?! So you're just going to colour these dumplings.

0:40:26 > 0:40:32- Yeah, they just get coloured off. - There's a spoon there for your sauce.- Lovely, thank you.

0:40:32 > 0:40:35They just get browned off and the sauce...

0:40:36 > 0:40:39Just warmed through.

0:40:39 > 0:40:44I haven't added any salt to it apart from what's in the mayonnaise because this samphire is so strong

0:40:44 > 0:40:48- and you've got the cockles there, so no need to season.- Right.

0:40:50 > 0:40:52I've got another spoon there.

0:40:52 > 0:40:56- You've got your dumplings.- Yeah. - You just colour those off nicely.

0:40:56 > 0:40:59- A bit of oil or butter? - There's a bit of oil in there.

0:40:59 > 0:41:03- I'm not really a big butter fan. - I'm not really(!)

0:41:04 > 0:41:07Go on, stick those on the side.

0:41:07 > 0:41:10Then we've got these lovely little potato dumplings.

0:41:11 > 0:41:16- OK?- Look at that. Great way of serving it instead of potato.

0:41:16 > 0:41:18Remind us what that is again.

0:41:18 > 0:41:23Lemon sole grilled with potato dumplings, samphire, cockles and broad bean lemon sauce.

0:41:23 > 0:41:26First time on Saturday Kitchen, but look at that!

0:41:31 > 0:41:35Fantastic, look at this. It looks, I have to say, spectacular.

0:41:35 > 0:41:39- It smells amazing.- Fantastic.- I don't know how you fancy it for breakfast,

0:41:39 > 0:41:43- but dive into that and tell us what you think.- OK, I shall let you know.

0:41:43 > 0:41:47Bit of samphire and the smoked garlic in the dumplings as well.

0:41:47 > 0:41:50- It's nice, yeah. - I like a bit of lemon sole as well.

0:41:50 > 0:41:55- What should I... I'll eat it with a little bit of dumpling. - Dumpling, not a gnocchi.

0:41:55 > 0:41:59What's the green, stringy... That's sea asparagus, is it?

0:41:59 > 0:42:02- Samphire.- Samphire. - It's found in the estuaries.

0:42:02 > 0:42:07- It's very nice.- It's different. They do class it as sea asparagus, but it's quite salty.

0:42:07 > 0:42:11- Yeah.- Don't buy the pickled one though. What do you think of that?

0:42:11 > 0:42:12Hmm...

0:42:12 > 0:42:15- Very nice. - Worth a trip to Cornwall?- Hmm.

0:42:15 > 0:42:19- That's fantastic. I like cockles as well.- It's lovely, isn't it?- Hmm.

0:42:24 > 0:42:28It's no wonder we keep asking him back. That was delicious.

0:42:28 > 0:42:33Now it's time for a portion of those Two Fat Ladies. This week, they're in the Highlands of Scotland,

0:42:33 > 0:42:36making friends with local lumberjacks.

0:42:39 > 0:42:42This is magnificent here, but why have you brought me?

0:42:42 > 0:42:46For the good of your soul, Jennifer. Look how beautiful it is!

0:42:46 > 0:42:49- Do you think it's safe down here? - Yes. Why wouldn't it be?

0:42:49 > 0:42:53- We might meet a quagmire.- No, this is the old drove road to Strontian.

0:42:53 > 0:42:58- If we keep going down here, we'll get to the loggers.- What loggers? - The ones we'll cook for.

0:42:58 > 0:43:01- The lumberjacks.- Oh, the lumberjacks!

0:43:01 > 0:43:02Hello!

0:43:02 > 0:43:05Rather nice-looking fishermen down there too!

0:43:13 > 0:43:17- It's all very nice here. - Bit slippy. Be careful.

0:43:17 > 0:43:21- Good morning.- Good morning. - Mind this guy with the...- Sorry.

0:43:21 > 0:43:23Morning.

0:43:23 > 0:43:25Go up here.

0:43:27 > 0:43:29Hello!

0:43:29 > 0:43:31- Hi.- Good morning. What a pretty line-up!

0:43:31 > 0:43:37We've come to cook your harvest supper for the end of this particular lot.

0:43:37 > 0:43:41- I gather one of you has got a croft we can use to cook in?- Yeah, me.

0:43:41 > 0:43:47Would you be a dear and show us the way? You can pop on the back of my bike. That'd be great.

0:43:55 > 0:44:00- All right?- Yeah, that's great.- This is my humble abode.- Isn't it lovely?

0:44:02 > 0:44:05- It's charming. - It's a wonderful place to be!

0:44:12 > 0:44:16Good heavens! Look at the kitchen. It's vast.

0:44:16 > 0:44:20- It's very well equipped. - Yes, rather jammy for a croft.

0:44:20 > 0:44:24I thought it would be one of those little coal-fired things.

0:44:24 > 0:44:29Anyway, what I'm going to make is a good, hearty poule au pot,

0:44:29 > 0:44:34that wonderful, nourishing dish invented by Henry Navarre

0:44:34 > 0:44:39because he wanted all his subjects to have a chicken in their pot.

0:44:39 > 0:44:44So what we're going to do now is actually stuff the chicken.

0:44:44 > 0:44:48First we want breadcrumbs, which I've got soaked in milk,

0:44:48 > 0:44:52which I must squeeze out and plop it in.

0:44:52 > 0:44:57Then I've got egg yolks, for binding purposes.

0:44:57 > 0:45:00And about four tablespoons of parsley.

0:45:00 > 0:45:03That'll give it colour and flavour.

0:45:03 > 0:45:06Then good old garlic, of course.

0:45:06 > 0:45:10Now a good little bowl of delicious chopped gammon,

0:45:11 > 0:45:14well-seasoned with pepper.

0:45:15 > 0:45:19And a bit of salt, but not too much because of the gammon.

0:45:19 > 0:45:22My dear little nutmeg.

0:45:23 > 0:45:26A good scrape of nutmeg.

0:45:27 > 0:45:33And then I'm going to stir in the chopped livers, which give a very good flavour.

0:45:33 > 0:45:35Mix that all up.

0:45:35 > 0:45:37Now we stuff the chicken.

0:45:40 > 0:45:43Push it to the back.

0:45:43 > 0:45:47And what I'll do is I will just put a slice there,

0:45:47 > 0:45:50through the skin,

0:45:50 > 0:45:56- and shove the Pope's nose in. - I wonder why they call it the Pope's nose.

0:45:56 > 0:46:02- I expect it was rude, probably heretical.- I just wondered which bit of rude it was!

0:46:03 > 0:46:06Then...we'll truss it.

0:46:06 > 0:46:10And we can hold it together with these excellent bands.

0:46:10 > 0:46:14And that's kept tidy. That's all right.

0:46:14 > 0:46:19Now I've got here, boiling in this splendid pan,

0:46:19 > 0:46:26my lovely broth which will give a lovely flavour. Got a bit of celery, bouquet garni,

0:46:26 > 0:46:31onion with a couple of cloves stuck into it. We'll pop this in.

0:46:34 > 0:46:36There. Now that will simmer away.

0:46:38 > 0:46:40So I'll leave that there

0:46:40 > 0:46:44and prepare some vegetables to add to it.

0:46:44 > 0:46:49- So you can carry on, dear, if you need the oven or anything. - Thank you.

0:46:49 > 0:46:53- I'm making watercress mousse. - With the lovely watercress proper.

0:46:53 > 0:46:58That's right. It might be perhaps a little dainty for the lumberjacks,

0:46:58 > 0:47:01but with this beautiful watercress I couldn't resist it.

0:47:01 > 0:47:06I've been chopping up the watercress very finely.

0:47:06 > 0:47:10I've got here some ricotta cheese that will hold the mousse.

0:47:10 > 0:47:14This is a non-cooked mousse. Trouble with cooked mousses is

0:47:14 > 0:47:18they tend to be DOING! DOING! Unless you're very careful.

0:47:18 > 0:47:23Because the watercress is quite bitter, I'm going to add half a spoonful of sugar.

0:47:23 > 0:47:25And an egg yolk.

0:47:25 > 0:47:31- Not many will get a mousse like that with that REAL watercress. - No, indeed.

0:47:33 > 0:47:38So just mix the egg yolk into it and some salt and pepper.

0:47:38 > 0:47:43Not too much, as you don't want to spoil the delicate flavour.

0:47:43 > 0:47:45And the zest of a lemon.

0:47:45 > 0:47:52I had a terrible feeling we weren't going to find any lemons, but luckily there were plenty.

0:47:52 > 0:47:57I think they're not as barbaric up here as you think they are in the hill tribes.

0:47:57 > 0:47:59There we are.

0:47:59 > 0:48:02And the juice of half a lemon.

0:48:04 > 0:48:08There we are. Mix that all up.

0:48:08 > 0:48:14And now I'm going to mix in the watercress. Quite a lot of watercress.

0:48:15 > 0:48:20See how small the leaves are on that? But they have a wonderful flavour.

0:48:20 > 0:48:25- A member of the nasturtium family. - Peppery.- Yeah.

0:48:26 > 0:48:31I've got some egg whites I've beaten already. Whisk them a bit more.

0:48:31 > 0:48:35There you are. It's nice and stiff here. Stiff peaks.

0:48:35 > 0:48:38And I'm going to fold this in

0:48:38 > 0:48:41to the watercress mixture.

0:48:43 > 0:48:49And make sure you fold it in well. And you must use a metal spoon for it.

0:48:49 > 0:48:55- Jennifer, just behind you there's some gelatin softening. Could you be an angel and pass it?- Of course.

0:48:58 > 0:49:01- All nice and liquid. - Good, lovely.

0:49:01 > 0:49:04Just put it down there. That's great.

0:49:04 > 0:49:06Just...drizzle it in.

0:49:08 > 0:49:11Fold it in as you go

0:49:11 > 0:49:14so it doesn't have a chance to set.

0:49:14 > 0:49:19And now here I've got some little moulds.

0:49:20 > 0:49:22There we are.

0:49:23 > 0:49:27And I've just lined each of them with some clingfilm

0:49:27 > 0:49:32so that when the mousses are set, they will come out easily.

0:49:32 > 0:49:36I'm just going to spoon the mixture into the moulds.

0:49:36 > 0:49:40Dainty little creatures for the tough old lumberjacks.

0:49:40 > 0:49:45They're not as big and brawny as I expected them to be.

0:49:45 > 0:49:51- I thought they'd be...you know. - I think it's that they all use chainsaws now.

0:49:51 > 0:49:53- They don't need the muscle.- No.

0:49:53 > 0:49:56They just go bzzzz everywhere.

0:49:56 > 0:49:57Eeeeeow!

0:49:57 > 0:50:03- What are you going to do with all those veg?- They're going in to join my chicken.

0:50:03 > 0:50:06They'll be the vegetables with it.

0:50:06 > 0:50:10By the time these are cooked, the chicken will be cooked.

0:50:10 > 0:50:15Then it can all be ladled out together. When you think of it,

0:50:15 > 0:50:22- this is very like the Scottish cock-a-leekie.- Without the barley. - But I don't like barley. Nasty.

0:50:22 > 0:50:27- It's sort of slippery. - You don't like slippery. - That'll make a fine great dish.

0:50:27 > 0:50:35- Now they can go on cooking until the chicken is ready and the vegetables.- Yes, it'll be lovely.

0:50:35 > 0:50:40You'll be surprised how much they like these dainty little mousses.

0:50:40 > 0:50:44Serve them with a few prawns. Just fold the clingfilm over.

0:50:44 > 0:50:49And then I'll chill these and then turn them out

0:50:49 > 0:50:51for a nice starter.

0:50:51 > 0:50:57You know that... bridge we came over after the drove road?

0:50:57 > 0:51:00- The pretty little one?- That's it.

0:51:00 > 0:51:05- Remember the fisherman we waved at? - Yes.- I thought he was quite attractive, really.- You would!

0:51:05 > 0:51:10As there's a fishing rod knocking around, left by Richard,

0:51:10 > 0:51:15- I thought we might go and try a hand at a little fishing.- Pray do.

0:51:15 > 0:51:19- I thought you'd like to come too as chaperone.- It's very wet.

0:51:19 > 0:51:23- You can sit under an umbrella. Be a sport.- Lovely(!)

0:51:23 > 0:51:25What next?

0:51:38 > 0:51:43- Is it all right if I try a bit of fishing? - Yes, let's see what we catch.

0:51:43 > 0:51:48- Very foolhardy! - Not if I catch a fish it won't be!

0:51:48 > 0:51:51- Don't fall in!- I'll try not to.

0:51:51 > 0:51:53Not had a lot of practice at this.

0:51:53 > 0:51:56I'll help you with your casting.

0:51:56 > 0:52:02If you take the rod in your right hand and the slack in your left. Let me show you the action.

0:52:02 > 0:52:05Pull it back and you count to two.

0:52:05 > 0:52:08And you shoot it out.

0:52:08 > 0:52:15Now leave it out. Let the fly come round. Keep a firm hold of this and the tip down slightly.

0:52:15 > 0:52:22- Stay in contact with the fly. Would you like a go, Jennifer?- I don't have waders, I'm glad to say!

0:52:31 > 0:52:35The weather's really coming in. I'll just put my hat on.

0:52:35 > 0:52:38You are brave!

0:52:38 > 0:52:42Yes, well, one has to be in these matters.

0:52:43 > 0:52:49- What do I do?- A hit! - Yes, I think we've got one. - What do I do?

0:52:49 > 0:52:51Reel it in.

0:52:51 > 0:52:53That's it. Bring it in.

0:53:01 > 0:53:04- There he goes.- OK. - Goodbye, little fishy.

0:53:04 > 0:53:09- How big is it?- Not big enough! I'll have to come back in a few years.

0:53:09 > 0:53:16- Thank you very much. What a lovely gentleman you are. - What was it, Peter?- Who knows?!

0:53:29 > 0:53:32'Wild watercress mousse.

0:53:32 > 0:53:36'A peppery bite for the logging types.

0:53:39 > 0:53:45'Poule au pot. French inspiration, hearty vegetables and traditional stuffing.'

0:53:48 > 0:53:54- How many thousand tons was that? - Five and a half, Mike. - 5,500 tons.

0:53:54 > 0:53:57- Cheers to that.- Cheers.

0:54:02 > 0:54:10More from the Two Fat Ladies next week. Now some fantastic cooking from the Saturday Kitchen larder.

0:54:10 > 0:54:13Still to come on today's Best Bites:

0:54:13 > 0:54:20Galton Blackiston meets Sophie Grigson in the Omelette Challenge. She makes it up as she goes along!

0:54:20 > 0:54:27See how they get on a little later. James Tanner joins us from the south coast with some fresh hake.

0:54:27 > 0:54:33He sears it and serves it with crushed potatoes and crab and a smoked prawn sauce.

0:54:33 > 0:54:39And Raza Jaffrey faces his food heaven or food hell: teriyaki salmon with cabbage salad

0:54:39 > 0:54:45or cream and an indulgent strawberry gateau with lashings of double cream, fresh strawberries

0:54:45 > 0:54:50and spun sugar? Find out what he gets at the end of the show.

0:54:50 > 0:54:56Now time for a lesson in lamb from the second-best chef in Yorkshire - Brian Turner!

0:54:56 > 0:55:02- What are we cooking? - A best end of lamb, trimmed off, in a salad. It's very simple,

0:55:02 > 0:55:08but I thought I'd take the opportunity to show this.

0:55:08 > 0:55:12That's the neck end, where the shoulders go on, and the blade bone.

0:55:12 > 0:55:17- That's this bit. Bend over... - Get out!- On the back.

0:55:17 > 0:55:22And then the back goes here, the saddle. And the legs here.

0:55:22 > 0:55:28- And the chops are from here. - These are Barnsley chops, through the loin, then there's the rump.

0:55:28 > 0:55:32- Lovely.- Lovely. I'm going to bone it myself.

0:55:32 > 0:55:36It's really quite easy to do. While I'm just doing this,

0:55:36 > 0:55:43- can you chop those hazelnuts, please? - Yeah.- I want half of them finely chopped quickly on here

0:55:43 > 0:55:47- and the other half roughly chopped in there, please.- Right, lovely.

0:55:47 > 0:55:52Once you've got through the bone, the Good Lord organised this.

0:55:52 > 0:55:56You can pull the whole thing off. That's all I need from this.

0:55:56 > 0:56:00If people buy it, what would they do with the rest?

0:56:00 > 0:56:05- Chop the bones up and make a stock. - It's cheaper to buy it like that.

0:56:05 > 0:56:09I think it is. You pay for everybody else's work time.

0:56:09 > 0:56:15The beauty is I'm going to take off very little fat, just possibly that little bit of nerve there,

0:56:15 > 0:56:19which is quite tough. The fat gives it great flavour.

0:56:19 > 0:56:24I've got some olive oil in here. I'm going to seal it in here.

0:56:24 > 0:56:30While that's on, I'll quickly wash my hands because raw meat... That's very kind of you.

0:56:30 > 0:56:36OK, so this is in here now. I need to colour it. The colouring seals the meat and caramelises it.

0:56:36 > 0:56:41It gives it lots of flavour. I like to season it once I've turned it over.

0:56:41 > 0:56:46That's the secret. If you put salt in, it draws out the moisture.

0:56:46 > 0:56:53Not everybody agrees, but I think so. It starts to boil, it's not a nice colour and it becomes quite...

0:56:53 > 0:56:55- It boils and it toughens.- Yeah.

0:56:55 > 0:57:01- I'm going to take those, chef. - I'm going as quick as I can! - Not quick enough for a professional.

0:57:01 > 0:57:06- Anyway...- A real professional would have a machine to do this!

0:57:06 > 0:57:12I've got some mustard here and a bit of white wine. I'm going to mix that together.

0:57:12 > 0:57:18- Normally what I'd do is take this meat out and let it go cool. - I've got some fine ones.- Good boy.

0:57:18 > 0:57:22OK, put it onto here. Let me get this pan out the way.

0:57:22 > 0:57:30- Then we're going to brush this mustard over here, just to help it all stick together.- What mustard?

0:57:30 > 0:57:34- Just an English mustard.- Of course. - With white wine. It's good stuff.

0:57:34 > 0:57:40Then we just stick it in these hazelnuts. When it comes out, you will smell these hazelnuts.

0:57:40 > 0:57:46They are absolutely marvellous. Can you stick this in a hot oven for about eight minutes?

0:57:46 > 0:57:53There is one in there that should be about ready. We put it on a little trivet here

0:57:53 > 0:57:59- so if anything drips off it doesn't get excess fat. - This is the old weeping lamb.

0:57:59 > 0:58:05You get a leg of lamb, stick it on the trivet, potatoes underneath, all the fat drips down.

0:58:05 > 0:58:11- Brilliant for roast potatoes. Am I taking this one out? - Yeah, let it rest over here.

0:58:11 > 0:58:18It's important when you roast meats to let them roast and the trick is, after a couple of minutes,

0:58:18 > 0:58:24to actually turn it over so the juice runs back through the actual meat and gets moist.

0:58:24 > 0:58:27It also becomes a little more tender.

0:58:27 > 0:58:34- What I'm going to do here is slice new potatoes. Would you like to chop those shallots?- Chop them again?

0:58:34 > 0:58:40- Yes, please. I've heard you're good with a knife.- Yeah, thank you. - So you can chop well.

0:58:40 > 0:58:45I'll put some butter in this pan. I love British butter.

0:58:45 > 0:58:50- It's got to be British butter. - Unsalted butter. That pan looks hot,

0:58:50 > 0:58:55but don't worry. I'll put these potatoes in just to colour them up.

0:58:55 > 0:59:02- Lovely(!)- And with a bit of luck... Some oil to take the temperature down a bit. Marvellous.

0:59:02 > 0:59:05They hold a bit of heat, these.

0:59:05 > 0:59:11There's another dish we can do with beurre noir. We'll probably end up doing that this morning!

0:59:11 > 0:59:15This is real creative cooking! Creative cooking.

0:59:15 > 0:59:19Why don't you put your shallots in there straight away?

0:59:19 > 0:59:23- A pan like that would burn. - Any pan would burn.

0:59:23 > 0:59:28I just want colour and seasoning over here. Get some salt and pepper.

0:59:28 > 0:59:35There you go. We used to have this for breakfast. Whole new potatoes.

0:59:35 > 0:59:41- Lovely. Sauteed off, a little bit of butter.- My father said whenever you could, get extra meat

0:59:41 > 0:59:46and cook extra vegetables. There's always a chance for a fry up.

0:59:46 > 0:59:51This is part of a fry up. That and piccalilli. This is the advanced stages.

0:59:51 > 0:59:57The dressing looks like piccalilli. Not yet, chef. You're very premature.

0:59:57 > 1:00:01So quickly to make our dressing, a bit more mustard. In it goes.

1:00:01 > 1:00:06- Now we put in the nuts.- Right. - And some white wine vinegar

1:00:06 > 1:00:12then I've got some olive oil. I don't like too much olive oil, but I do like it in there.

1:00:12 > 1:00:16That nice balance of flavour. The vinegar goes in first.

1:00:16 > 1:00:21- Then we give that a stir. Whoops. - I'll move this.- What a good man.

1:00:21 > 1:00:25I've used everything. Fantastic. And then the two oils.

1:00:25 > 1:00:28It's really your preference. See what suits for you.

1:00:28 > 1:00:31Probably that can go as well, chef.

1:00:31 > 1:00:35- So what oils have you used? - A groundnut oil and olive oil.

1:00:35 > 1:00:41Salt and pepper. Now, chef, we can put our shallots into here.

1:00:41 > 1:00:45- And what we do is just take them off. Put them to one side.- Yeah.

1:00:45 > 1:00:50Let's take the lamb across. The way to test lamb is to feel it.

1:00:50 > 1:00:57It's got that little bit of softness. Let's see what it's like in the middle. Wonderful.

1:00:57 > 1:01:02- Most people...- Nice pink. - ..like it just like that.

1:01:02 > 1:01:08So now let's slice it. This is a clean board. I had the red board for raw lamb,

1:01:08 > 1:01:14which is the right way to do it. I've got some salad leaves here. Nice and simple.

1:01:14 > 1:01:19We've got some frisee, we've got some lamb's lettuce. Don't call it salad mache.

1:01:19 > 1:01:25- Lamb's lettuce. It grows very well in your garden as well. - It's the best place to grow it.

1:01:25 > 1:01:30On the street outside has never worked for me. Just give it...

1:01:30 > 1:01:35- Can I have the plate over here, chef? - He's started already.- Not at all.

1:01:35 > 1:01:42Good man. So what we do is these wonderful sauteed potatoes with just flashed shallots.

1:01:42 > 1:01:48- They go into the middle of the plate. Smell that butter.- Did you do this in the war?- We did indeed, chef.

1:01:48 > 1:01:54- We sent it out to the troops. I did Veterans' Day the other week. - Did you?- It was wonderful, yeah.

1:01:54 > 1:02:02A veteran is anybody who has actually served for the Queen and taken any kind of money. Not just old people.

1:02:02 > 1:02:06However, I know what you're talking about. Let's put this salad...

1:02:06 > 1:02:11- Smell those hazelnuts.- That dressing smells delicious. Really good.

1:02:11 > 1:02:17I just love the colour. Give us a spoon, please, chef. ..Don't worry. I got it myself.

1:02:17 > 1:02:23What a nice guy! There you go. That colour. It looks like a variation of piccalilli.

1:02:23 > 1:02:29- It smells, looks and - trust me - that'll taste fantastic. - What's that dish again?

1:02:29 > 1:02:35That is a British lamb salad, new potatoes and a hazelnut dressing.

1:02:40 > 1:02:45But the real truth is in the tasting.

1:02:45 > 1:02:49- Myleene, there we go. - Send it this way.- Brian, join me.

1:02:49 > 1:02:53- That would have taken me years. - Would it? He's been cooking years.

1:02:53 > 1:02:55- OK.- Dive in.

1:02:55 > 1:02:58Tell me what you think.

1:02:58 > 1:03:05- Lovely.- It looks and smells yummy. - The great thing, first and foremost, is the colours are vibrant.

1:03:05 > 1:03:10And the smell just suddenly says, "I'd be nuts not to eat this."

1:03:10 > 1:03:14And to eat lamb like that, there's nothing better. Like that?

1:03:14 > 1:03:19- It's amazing.- Nice and tender. Thank you. I've got wet hands.

1:03:19 > 1:03:26- Let me dry my hands.- Amazing. - You know your food, don't you? - I like my food.- What a great judge!

1:03:26 > 1:03:30- Mr Tanner?- Hazelnuts and lamb is just meant to be.

1:03:30 > 1:03:32And that dressing is superb.

1:03:36 > 1:03:42That hazelnut dressing is well worth a try at home. When Galton Blackiston met Sophie Grigson

1:03:42 > 1:03:48anything could happen and Sophie was playing by her own rules.

1:03:48 > 1:03:54All the chefs battle it out against the clock to see how quickly they can make a three-egg omelette.

1:03:54 > 1:03:58- Galton said, "Why do we have to do this?" It's your first time.- Yeah.

1:03:58 > 1:04:02- Been practising?- No! Sorry. - Usual rules apply.

1:04:02 > 1:04:06A three-egg folded omelette. You've got to beat 1 minute 4 seconds.

1:04:06 > 1:04:12- I don't have to.- You've got to to get on the blue board.

1:04:12 > 1:04:16Usual three-egg omelette, folded. Use butter, cream, milk, whatever.

1:04:16 > 1:04:21- It must be cooked. Ready?- If Galton is a bit nervous, I'll do it for him.

1:04:21 > 1:04:26Ronnie! Are you ready? Three, two, one, go.

1:04:27 > 1:04:30As fast as you can.

1:04:30 > 1:04:36- Just a small amount of butter, then, Sophie(?)- Well, you need butter with eggs, don't you?

1:04:36 > 1:04:40Just shut up, James. Mind your own business.

1:04:40 > 1:04:45- Omelettes should not be done too speedily.- Is that right?

1:04:45 > 1:04:52- Do you add a bit of water? - No, never.- It's got to be done as fast as you can.- No, it hasn't.

1:04:52 > 1:04:59- I don't think an omelette should ever be done fast.- He's got to go to rugby!- I don't care.

1:04:59 > 1:05:02- That's sabotage!- OK.

1:05:02 > 1:05:07- It's full on. It's as hot as you can get.- It's not actually that hot.

1:05:07 > 1:05:11- I think you might miss rugby. - Turn that on again.- It's full on!

1:05:11 > 1:05:16- No, the other one. - You get the same stuff...

1:05:16 > 1:05:20- Sorry about this.- Sorry! - Go on, then. Carry on.

1:05:20 > 1:05:27- What's that in there? - Just go away, James. It's nothing. You are always so picky.

1:05:27 > 1:05:33- Just talk to Galton. Have a bit of a chefs' boys chat over there.- I can't believe this.

1:05:33 > 1:05:37- Can't believe this. - It's not cooked.

1:05:37 > 1:05:43So if you want Galton's tickets for the rugby this afternoon, just give us a shout.

1:05:43 > 1:05:48- We'll still be here.- This isn't good.- Make sure it's cooked. - James...

1:05:48 > 1:05:55- Just as quick as you can. - Do you think an omelette should be bad?- Just cooked in time!

1:05:55 > 1:06:00- That's all right. We've got one. That's all right.- Dear, oh, dear.

1:06:00 > 1:06:05- Eventually.- What was that? Over a minute?- Over a minute?!

1:06:05 > 1:06:10- There you go, James.- Go on. - I'm taking this casually.

1:06:10 > 1:06:15You need to put that through a sieve to get rid of the butter!

1:06:15 > 1:06:20- I can say, Sophie, our heat wasn't good, was it? - The heat was terrible.

1:06:20 > 1:06:27- I don't like that stupid thing... - Just get it on the plate! - You are so annoying sometimes!

1:06:27 > 1:06:32- Oh right.- Was it not hot enough? - It wasn't hot enough.

1:06:32 > 1:06:37Wasn't hot enough, darling. New pans. They haven't been seasoned.

1:06:37 > 1:06:42- I agree, Sophie.- They need seasoned. - It was the four pounds of butter!

1:06:42 > 1:06:45- That always helps.- Yeah. - Eggs and butter, lovely combination.

1:06:45 > 1:06:52- We've had time to do cheese on top. We could have made roast dinner! - It's all about the quality.

1:06:52 > 1:06:59- It certainly is.- Sophie... do you think you have beaten your last score?- Nope!- No.

1:06:59 > 1:07:06- I decided early on that I wasn't going to bother.- You did it in 12 minutes 56 seconds...!

1:07:06 > 1:07:09- No, Galton...- Yeah, I'm bad.

1:07:09 > 1:07:11- Aren't I?- You're bad?

1:07:11 > 1:07:14No, you're joking! Not that bad!

1:07:14 > 1:07:18- James, you can't do this to me. - Well, I've got to, I'm afraid.

1:07:18 > 1:07:24If you go into his restaurant tonight, order the omelette before you leave.

1:07:24 > 1:07:29Your house, I mean. At 1 minute 30 seconds.

1:07:29 > 1:07:30Hopeless.

1:07:35 > 1:07:41I never thought I'd accuse anybody of using too much butter, but there's a first time for everything.

1:07:41 > 1:07:46If you want a delicious seafood lunch, look no further. James Tanner brings us a seafood sensation.

1:07:46 > 1:07:48Take a look at this.

1:07:48 > 1:07:53- It's Mr James Tanner. Good to have you.- Good to be here.

1:07:53 > 1:07:59- Hake.- Yeah, hake. Very underused fish. It's now come into season.

1:07:59 > 1:08:03Fish do have seasons. So it's a good, good summer fish.

1:08:03 > 1:08:08And it's in plentiful supply. When you read about depleted stocks,

1:08:08 > 1:08:13- you're going for a good kind of fish. - And this is what we'll cook now.

1:08:13 > 1:08:16Just to go over it quickly, we've had the scales removed.

1:08:16 > 1:08:20It has wonderful opaque flesh. No bones in there.

1:08:20 > 1:08:22- Often used in fish cakes.- Exactly.

1:08:22 > 1:08:30Now over to what we'll serve it with. Some crushed potatoes, some dill, some lemon, tomato,

1:08:30 > 1:08:35some spring onion, some white picked crab meat. But it's the sauce.

1:08:35 > 1:08:41Smoked shrimps, really good quality produce. That's how you end up with good food.

1:08:41 > 1:08:45And I'm using all of it. White of leek, nice and strong.

1:08:45 > 1:08:50Shallot, garlic, tomato puree, brandy, a touch of cream, fish stock.

1:08:50 > 1:08:54- More or less everything you've got in your fridge.- Start slicing that.

1:08:54 > 1:09:00As I said before, white of leek. The reason I'm using the white is it has a nice, strong flavour.

1:09:00 > 1:09:07Put the dark green in and your sauce can turn bitter. Cut these vegetables roughly the same size.

1:09:07 > 1:09:11If I cut it the same size, it'll cook in the same time.

1:09:11 > 1:09:16We've got a pan heating up nice and hot. A drizzle of oil goes into the pan.

1:09:16 > 1:09:22Thanks very much. After that, we go in straight with the leek and the shallot.

1:09:22 > 1:09:28It's quite hot. I want to cook this so it's translucent, no colour. While that's cooking out,

1:09:28 > 1:09:32put the garlic in. If you put it in first, it'll burn it.

1:09:32 > 1:09:36- So in with that now.- Is this what you'd cook in the restaurant?

1:09:36 > 1:09:41I'd have this on as a special, especially when fish is at its best.

1:09:41 > 1:09:46Over to the fish. I'm going to cut a slice

1:09:46 > 1:09:50- straight through. - In Yorkshire, we call that a chunk.

1:09:50 > 1:09:54A chunk of fish, lad. Then whack it in t'pan.

1:09:54 > 1:09:56- Whack it in t'pan!- Aye, boy.

1:09:56 > 1:10:04- Hot pan.- I do apologise to people in Yorkshire. I keep calling it butter. I'll go back to calling it "bootah".

1:10:04 > 1:10:08- I was there last week and they told me off.- Seasoned fish, both sides.

1:10:08 > 1:10:15I'll cook this skin side down. Lay it away from yourself, so no fat comes back.

1:10:15 > 1:10:21- Why do you think hake's underused? It's a great cut of fish. The French love it.- They do. It's delicate.

1:10:21 > 1:10:25Fish should only be cooked for minutes.

1:10:25 > 1:10:31People eat it in a fish cake. 30 seconds, straight in the oven. 200 degrees.

1:10:31 > 1:10:34- It'll take about four minutes.- OK.

1:10:34 > 1:10:38Now back to that sauce. White of leek and shallot and the garlic in there.

1:10:38 > 1:10:43To that - I'll just grab a spoon - I'll put in some tomato puree.

1:10:43 > 1:10:48Tomato puree is a concentrate, so you have to cook it through or cook it out as such.

1:10:48 > 1:10:53If you don't, you get a sour sauce. It will look weird in the pan now.

1:10:53 > 1:10:59But just keep pushing it through and round and really get that heat through there,

1:10:59 > 1:11:05- otherwise it'll be very tart. - Now you're using these little smoked prawns here.

1:11:05 > 1:11:11- Some people call them shrimps, some call them prawns.- Definitely.

1:11:11 > 1:11:15- Shrimps are a little bit smaller. - It's to do with the gills.- Exactly.

1:11:15 > 1:11:21All you do is take the shells off. We're going to use the head and carcass for the body of our sauce.

1:11:21 > 1:11:26I've got a tomato. Into boiling water just for around 10 seconds.

1:11:26 > 1:11:32We'll take the pith out of it and the seeds and use that for our potato. Back to the sauce.

1:11:32 > 1:11:39Heads and all. Heads and tails go straight in. Then get this on a high heat and push out the vegetables.

1:11:39 > 1:11:46- Lawrence, you're a big fan of smoked prawns.- I've a fantastic supplier in Yorkshire who smoked them for me.

1:11:46 > 1:11:50We put them in half-pint mugs for the bar.

1:11:50 > 1:11:54In London, you get half a pint. In Yorkshire, we get a pint.

1:11:54 > 1:11:57I know you!

1:11:57 > 1:12:01In with a touch of brandy. Burn the alcohol off. We want this loose.

1:12:01 > 1:12:07I mean not too much liquid. Just enough for the prawn shells to just about separate.

1:12:07 > 1:12:14To that, bearing in mind it has tomato puree in it, a little touch of salt and a tiny touch of pepper.

1:12:14 > 1:12:18- That can go to the ice water. - No problem.- With the potatoes,

1:12:18 > 1:12:24- we've got Anya potatoes with a lovely nuttiness.- Now these are quite new,

1:12:24 > 1:12:28invented quite recently, about '95.

1:12:28 > 1:12:32Got to be. Over the last ten years or so, but really great on flavour.

1:12:32 > 1:12:39- It's thought that Lord Sainsbury's gardener invented these.- OK. - For Lady Sainsbury.- I never knew.

1:12:39 > 1:12:43- Learn something every day. - I'm full of useless information.

1:12:43 > 1:12:51Right, but they're beautiful potatoes. So we just crush them with the back of a fork, just roughly.

1:12:51 > 1:12:57The goodness is in the skins, the flavour, the nuttiness. That's what you want to catch.

1:12:57 > 1:13:02- To that, some extra virgin olive oil. - Is this why with shells,

1:13:02 > 1:13:08- a lot of chefs would use the shells, but a lot of people at home wouldn't.- Exactly.

1:13:08 > 1:13:14- But it's great for bisques and stock and all that.- Exactly. You'll catch the flavour.

1:13:14 > 1:13:19A lot of flavour is in the head and it's just wonderful

1:13:19 > 1:13:25and brings your sauce alive. Throwing it away would be madness. To this, a tiny touch of cream.

1:13:25 > 1:13:31I just want it so the cream separates out. If I put that in at the beginning, because of the fat,

1:13:31 > 1:13:39- it would have split. Now the heat's off. And we'll leave it there. - What have we got in our potatoes?

1:13:39 > 1:13:45Olive oil, salt and pepper, some fresh crab meat. A bit of your tomato, when you've done that.

1:13:45 > 1:13:49- A bit of spring onion. - I better get your fish, actually.

1:13:49 > 1:13:54- A bit of spring onion for flavour and crunch.- There we go.- Some lemon.

1:13:54 > 1:13:59Look at the colour of it. That's how you want it - opaque.

1:13:59 > 1:14:05- Over to the sauce.- I'm stepping out the way.- Sauce goes into the blender, heads and all.

1:14:05 > 1:14:09- On with the lid. - Take that middle bit off.

1:14:09 > 1:14:14Thanks. Can you get me that sieve? That would be great, yeah.

1:14:14 > 1:14:18I'm chopping up everything. Getting it going.

1:14:18 > 1:14:24- Let me get that.- Then after that, after it's incorporated, this is where the flavour comes out.

1:14:24 > 1:14:28Get yourself a sieve and a pan.

1:14:28 > 1:14:35Through that sauce. Then a whisk will do fine. Then really give it a good push, a vigorous push through.

1:14:35 > 1:14:40You'll end up with this dry paste. There's a lot of flavour in there. Don't lose that.

1:14:40 > 1:14:46- At that stage...- Smells delicious. - This is a top sauce, James. We're going to grab a spoon,

1:14:46 > 1:14:51dig down deep. I've got lemon juice in there, a tiny bit of dill.

1:14:51 > 1:14:56Crab potatoes. Get myself a fish slice.

1:14:56 > 1:15:00The fish has just cooked through, exactly how we want it.

1:15:00 > 1:15:04Carefully place the fish on the top of the spuds.

1:15:04 > 1:15:08- Jus turn it round so you can see it. - There's so much meat in hake.

1:15:08 > 1:15:15The French love it. All I did for six weeks was cook that with potatoes and beurre blanc.

1:15:15 > 1:15:20A beautiful thing to cook. Or tomato and basil butter I'd eat with this.

1:15:20 > 1:15:25- Bootah.- Yeah, bootah, lad. COCKNEY: I'll put some butta in it!

1:15:25 > 1:15:32So you just dig down deep, get your shrimps or your prawns or whatever you want to call them.

1:15:32 > 1:15:38And then scatter them around the side and there you have it. A beautiful fishy dish, which is seasonal.

1:15:38 > 1:15:44Big on flavour. I really like it. And that's seared hake, crab crushed potatoes

1:15:44 > 1:15:49- and a smoked prawn sauce. - In eight minutes. Simple as that.

1:15:54 > 1:15:58Mr Tanner, right, over here. Now dive into this.

1:15:58 > 1:16:02- It's a bit early, I know.- No, never too early.- Never too early.

1:16:02 > 1:16:07- Have you ever tried hake before? - I wouldn't normally choose it.

1:16:07 > 1:16:11- Is it kind of cod-y?- It is. A great substitute for cod.

1:16:11 > 1:16:18Or another fish is ling. Very similar. Big flakes. It goes very moist as you cook it.

1:16:18 > 1:16:22- Things like pollock they put in crab sticks and cakes.- Exactly.

1:16:22 > 1:16:28- If you get a fresh piece, it's really good.- Yummy. And a really nice sauce.

1:16:28 > 1:16:33- That's using the shells as well. - Is this relatively cheap to buy? - It is cheaper,

1:16:33 > 1:16:38but after being on Saturday Kitchen it's probably gone up.

1:16:38 > 1:16:44That's all you get. Pass it down. Pat, you're allergic to shellfish, so don't go anywhere near that.

1:16:44 > 1:16:48Lawrence, dive in. But if you couldn't get hold of it,

1:16:48 > 1:16:53it is a very inexpensive piece of fish. Things like cod, haddock,

1:16:53 > 1:16:56- salmon would work well. - It'll work great.

1:16:56 > 1:17:02But just think about the sustainable stock side of things. Ling would pull it out.

1:17:02 > 1:17:08- Pollock would as well.- Exactly. - A big, white, flaky fish with a heavy sauce. Beautiful combination.

1:17:08 > 1:17:11The sauce is excellent, James. Nice smokiness.

1:17:11 > 1:17:16- What could I do? - Tomato and basil butter sauce.

1:17:16 > 1:17:21- It would work wonderfully with that. - Fish and tomato ketchup!

1:17:25 > 1:17:31Raza Jaffrey jetted in when he was starring in Chicago in London's West End.

1:17:31 > 1:17:37He was nervous about food heaven or food hell. He hoped to satisfy his savoury tooth, not his sweet one.

1:17:37 > 1:17:39Let's see which one he got.

1:17:39 > 1:17:43Food heaven would be a nice piece of salmon. Look at that. Nice salmon.

1:17:43 > 1:17:49Could be done with a teriyaki marinade, which we've got here, with some mizuna leaf,

1:17:49 > 1:17:53- which is different to roquette. - What's the difference?- The flavour.

1:17:53 > 1:17:56Lovely in warm salads, mizuna.

1:17:56 > 1:18:00Great with barbecue food. Mint, cucumber.

1:18:00 > 1:18:07- Or it could be a pile of double cream.- Yes, lovely(!)- Transformed into a strawberry gateau.

1:18:07 > 1:18:13- Sponge flan. Nice and simple, with spun sugar on top. - The strawberries look nice.

1:18:13 > 1:18:17- What have they decided?- Come on, guys. You've made the right choice.

1:18:17 > 1:18:23I had to tempt Stephane. I said if you pick the gateau, I'll put crispy bacon on the top.

1:18:23 > 1:18:31So it's two-all, two-all. However, I'd have had to make the cake out of prawns for him,

1:18:31 > 1:18:35- so you've got salmon!- Oh, yes. - It was Nathan that saved you.

1:18:35 > 1:18:41- Lose that out the way, guys. - Thank you.- First we'll make a marinade for the teriyaki.

1:18:41 > 1:18:47You can do the same with chicken, lamb, beef, anything. Right, curly kale.

1:18:47 > 1:18:53Let me show you this. The curly kale. It's a super food.

1:18:53 > 1:18:57- I'm a big fan of curly kale. Love it. - You have all that in LA.

1:18:57 > 1:19:03- Wheat grass and all that. - Almond milk and everything. - Exactly.

1:19:03 > 1:19:06- Mung bean and coconut. - Mung beans!- It tastes good.

1:19:06 > 1:19:10The curly kale, we'll saute off. That's for our salad.

1:19:10 > 1:19:17Meanwhile, we'll start our teriyaki. I warm this up first of all. We've got rice wine, rice wine vinegar,

1:19:17 > 1:19:23soy and mirin. Those are the ones that go into the pot. Just warm this with the sugar.

1:19:23 > 1:19:30The sugar creates the sticky part to this dish. So we're just going to warm it up, that's all.

1:19:30 > 1:19:37A little bit of that just to dissolve the sugar. That's dark soy sauce gone in.

1:19:37 > 1:19:41And then we remove all this out of the way. Like that.

1:19:41 > 1:19:47- And that's it. That's your teriyaki. - What do you look for in a really good piece of salmon?

1:19:47 > 1:19:51A good piece of salmon? Nathan, what do you look for?

1:19:51 > 1:19:57- How can you tell?- It's really bright and fresh and doesn't smell fishy. Smells like the sea.

1:19:57 > 1:20:03- Right.- Fish shouldn't smell of anything.- Where's your melon baller? - It's down there somewhere.

1:20:03 > 1:20:08It shouldn't smell of anything. So we've got this lovely marinade.

1:20:08 > 1:20:12We'll allow that to cool slightly. We've got our salmon here.

1:20:12 > 1:20:17You can cut this up into slices. I actually serve it as a whole piece

1:20:17 > 1:20:21and then cut it up before I cook it. I find it easier.

1:20:21 > 1:20:25Take this. Lose some of this marinade to one side.

1:20:25 > 1:20:29We use that to cook with it. This one we'll use to marinade it.

1:20:29 > 1:20:34- Ideally, let this cool right down. - Right.- Which we've got there.

1:20:34 > 1:20:41Wash my hands. And then this wants to sit in the fridge for about three or four hours

1:20:41 > 1:20:44and then this morning...

1:20:44 > 1:20:46at the crack of dawn,

1:20:46 > 1:20:51- we've got one in here.- Marinating salmon for me.- Yeah. Exactly.

1:20:51 > 1:20:58And we've got this cool mixture. Same thing again. You do the same again. Chicken thighs work well.

1:20:58 > 1:21:02So we can take the salmon... I'll just get my board again.

1:21:02 > 1:21:07It's raw fish. And then we'll take this piece here.

1:21:07 > 1:21:09I'm going to just cut this...

1:21:09 > 1:21:13into pieces like that. So take the salmon.

1:21:13 > 1:21:15Put the pan on the stove.

1:21:16 > 1:21:19And we can cut this into slices.

1:21:19 > 1:21:24The temptation is not to cut it too thin because it'll break up.

1:21:24 > 1:21:29- What we do is we take the fish, place it in the pan.- On its side?

1:21:29 > 1:21:33Yeah, you want to get that colour. Now you can leave the skin on.

1:21:33 > 1:21:36It holds it together slightly while it's cooking.

1:21:36 > 1:21:43- Chicken thighs as well. Obviously lose this one - it had the fish in it.- Right.

1:21:43 > 1:21:49And the idea is you get some colour on this. Turn up that kale a bit.

1:21:49 > 1:21:53It's really the concentration in terms of the cooking side of it.

1:21:53 > 1:21:57You want to get a nice colour first of all. And to do that,

1:21:57 > 1:22:01- no salt and pepper. None of that.- Right.

1:22:01 > 1:22:05And no butter! I'm as shocked as you are!

1:22:05 > 1:22:10I was expecting two pints of double cream at this point.

1:22:10 > 1:22:16We've got our kale here. You can blanch this off, but just sort it like that.

1:22:16 > 1:22:23This is great with salmon as well. What we do with that is you start to get the nice colour on the fish.

1:22:23 > 1:22:28There's no oil in here. It's literally just the pan that I've got

1:22:28 > 1:22:34and the sugars will start to come out of this liquid, which we've got here. So we almost cook it

1:22:34 > 1:22:41- like Nathan did the sea bass.- Right. - But because we add the liquor, and that's what poaches it as well,

1:22:41 > 1:22:45it's going to speed up the cooking time dramatically.

1:22:45 > 1:22:49Got that? We can pick up our... We've got the chilli in there.

1:22:49 > 1:22:53The mizuna leaf - you'll like this.

1:22:53 > 1:22:57- Here, try that.- Can I try it? - Instead of roquette, really.

1:22:57 > 1:23:04- But if you can't get mizuna leaf, use watercress for this. - This has much more flavour.- Yeah.

1:23:04 > 1:23:08And then we flip off our fish. Look at that.

1:23:08 > 1:23:15- Lovely.- Thank you, Nathan, for voting for that. - Now you can turn the heat full on.

1:23:15 > 1:23:18Can I have a ladle? Thanks. Now watch.

1:23:18 > 1:23:21You can pop this mixture in.

1:23:23 > 1:23:28Now keep it full on. What happens is that this boils down, it rapidly reduces,

1:23:28 > 1:23:34and it starts to thicken and create the sauce. I don't want to be turning this over again

1:23:34 > 1:23:38- or I'll lose that nice...- Golden. - ..golden colour.

1:23:38 > 1:23:43We only just cook it on one side and then it's this reduction, like very fast poaching.

1:23:43 > 1:23:48- How are we doing with our kale? Getting there?- Yeah.

1:23:48 > 1:23:52Yeah, kale and sprouts are my thing at the moment.

1:23:52 > 1:23:58- Sprouts?!- I adore sprouts. - Can you get sprouts in LA? - Yeah. It's not very seasonal,

1:23:58 > 1:24:04- but they are great.- What do they do with sprouts in LA?- Like you've done with the kale. Chuck them in a pan.

1:24:04 > 1:24:11- I make them myself actually, with just onion, salt and pepper, not much more.- Sounds good.

1:24:11 > 1:24:14There are the cucumber bits.

1:24:14 > 1:24:21These are little... He's from down south so he calls these Parisienne balls.

1:24:21 > 1:24:26We call them melon balls in Yorkshire. Use the Parisienne scoops, which are great to have.

1:24:26 > 1:24:31And as it reduces down, you get this lovely glaze with it.

1:24:31 > 1:24:36- Yeah.- You keep reducing it down. At this stage you can take the mixture

1:24:36 > 1:24:41and slowly start to glaze it. This is the teriyaki style of it,

1:24:41 > 1:24:47where as this sauce gets thicker it creates a lovely glaze on the top of the fish.

1:24:47 > 1:24:51- Works well with mackerel as well. - Oh, all right.- Yeah, definitely.

1:24:51 > 1:24:55- You were just going to do it raw. - Yeah!- And we use pork, too.

1:24:55 > 1:24:59I thought you would! Yeah, straight in there.

1:24:59 > 1:25:07But the idea of the sugars, you see, is you don't allow it to go too far. See it's getting thicker?

1:25:07 > 1:25:12- Yeah.- On the top of the fish as you're doing it.

1:25:12 > 1:25:18The liquor gets more and more reduced and you'll end up with a sort of mahogany...

1:25:18 > 1:25:22Like it's been French-polished, you see?

1:25:22 > 1:25:26And this is the word "teri" meaning glaze. There you go.

1:25:26 > 1:25:31You've got this lovely glaze to go with it. That's done.

1:25:31 > 1:25:36- Smells lovely.- It smells all right. Works well with mackerel, you know.

1:25:36 > 1:25:38Or pork.

1:25:38 > 1:25:43I'll concentrate on this. It will burn so quickly.

1:25:43 > 1:25:49- Now it's done. Turn off the heat and get this lovely finished sauce. That's it.- Wow. I'm liking that.

1:25:49 > 1:25:53It's very simple. You've just got to keep your eye on it.

1:25:53 > 1:26:01Leave it off to one side. We've sealed it on one side and it will poach as well.

1:26:01 > 1:26:07- I saw you do a demonstration about 15 years ago at Olympia. - Was it this dish?!- Not far off it!

1:26:07 > 1:26:13- You were doing it then! - Thanks(!)- I'm joking, no! I was presenting at Olympia

1:26:13 > 1:26:17- with a lot of chefs and you were one. - When was that, then?

1:26:17 > 1:26:21- About '96, it would have been. - 1996!- Round then, yeah.

1:26:21 > 1:26:23Blimey.

1:26:25 > 1:26:28Don't sound surprised! Nathan, right...

1:26:29 > 1:26:33Right. I'll give you another plug for that.

1:26:33 > 1:26:38- When does your show start this afternoon?- Three o'clock.

1:26:38 > 1:26:42- Yeah.- This is, of course...- Wolfing that down and hot-footing it there.

1:26:42 > 1:26:47- That's the kind of thing you want to eat before a show. - This is Chicago.

1:26:47 > 1:26:53- There's quite a quick turnaround. It must sell out on a Saturday. - This is the great thing about it.

1:26:53 > 1:27:00It's just bee revamped and moved to the Garrick. It's been rethought, re-lit, re-choreographed in places.

1:27:00 > 1:27:06It's pretty much a new show, so we have full houses. It's lovely playing to that kind of crowd.

1:27:06 > 1:27:13- How quick is the turnaround? - On Friday, it's pretty fast. There's about an hour in-between.

1:27:13 > 1:27:19You throw something down and then back onstage. We do three o'clock and eight on Saturday.

1:27:19 > 1:27:21There's a bit more time.

1:27:21 > 1:27:27- There we go.- But it's such fun to do and to sing with that band as well live on stage every night.

1:27:27 > 1:27:29It's worth it.

1:27:29 > 1:27:37- It frightens the hell out of me. - Doing that frightens me.- I'll do this for 3 million people all day long!

1:27:37 > 1:27:41- There you have it.- That looks great, James.- Teriyaki salmon. Easy as that.

1:27:41 > 1:27:48With some thrown-together salad by a Frenchman and a guy from Cornwall. There you go.

1:27:48 > 1:27:50What an honour. Thank you.

1:27:50 > 1:27:53Dive in. Tell us what you think.

1:27:53 > 1:27:58- Thank you.- You haven't tasted it yet! - I can see and I can smell.

1:27:58 > 1:28:05That's the idea. Seal it first of all and when you do put that liquor in - chicken takes a little longer -

1:28:05 > 1:28:10- but you get this lovely... - James, that's absolutely gorgeous.

1:28:14 > 1:28:19Just for the record, I wasn't making that dish 15 years ago!

1:28:19 > 1:28:24That's all we've got time for today. I hope we've inspired you to cook something delicious.

1:28:24 > 1:28:30If you want any of the recipes, you can find them just a click away at bbc.co.uk/recipes.

1:28:30 > 1:28:34There are loads of mouth-watering meal ideas for you to choose from.

1:28:34 > 1:28:37Have a great week. I'll see you again soon.