Episode 84 Saturday Kitchen Best Bites

The food's prepped and the ovens are hot, so get ready for a feast of amazing food on Best Bites.

Welcome to the show. We've got a great line-up of chefs for you

and a great line-up of celebrity guests, including Lesley Sharp and Raza Jaffrey.

We revisit Nathan Outlaw's first appearance on Saturday Kitchen.

He cooks lemon sole and he serves it

with cockles, samphire, garlic and parsley dumplings and a lemon sauce.

One of the forefathers of modern British cooking, Brian Turner, dry-roasts a best end of lamb

and serves it with sauteed new potatoes and a delicious hazelnut dressing.

James Tanner came up from Plymouth to serve hake with a duo of shellfish.

He sears the fish and sits it on crab crusted potatoes

and drizzles the lot with a smoked prawn sauce.

And Raza Jaffrey faced his food heaven or food hell.

Would he get his food heaven - teriyaki salmon with cabbage salad,

or his food hell, cream with an indulgent strawberry gateau with lashings of double cream,

fresh strawberries and some spun sugar?

Find out what he gets to eat at the end of today's show,

but first, Nic Watt brings us the flavours of Japan with a veal recipe that's perfect for the summer.

-Great to have you on the show again.

-Thank you.

-I love your style of food.

The British palate loves this style of food, hence your restaurants are busy, busy, busy all over the place.

But what is it about this sort of style of cooking?

What we try to project in the restaurant

is enhancing the natural flavour,

keeping the flavours really clean and keeping them really bright.

-What are we cooking?

-I've got a beautiful roast veal cutlet,

so you get that nice sort of pink coming through. It's just over eight months old.

I'll marinade it in barley miso which will give you a little fruit note lifting up.

It's a little yeasty. This is yuzu peel. It's a Japanese citrus fruit.

We've used yuzu juice before, but this is the actual peel.

You can flip that over for lemon or even a mandarin, but yuzu is just a little brighter.

We've got garlic, shallots, shichimi pepper, Japanese seven-spice, a little chilli note,

soy, oil, mirin, a touch of sweetness, sake is just going to round it off.

-We'll get on to our pickle later. You want me to do the garlic and the shallot?

-Yes, please.

All these ingredients you can get from oriental supermarkets, online?

Yes, and a lot of it is available in your standard supermarket these days.

Yuzu peel is definitely hard to get hold of,

but the likes of the misos,

all different misos are available these days from supermarkets.

If you're using a miso, you have to slightly adapt your recipe.

What's the difference between a white one and the dark one here?

It's the fermentation. The main difference is the fermentation.

The flavour of a white miso will be a lot lighter.

-Yeah.

-And often sweeter.

A red miso is a lot yeastier, almost like Vegemite, Promite, that really sort of strong yeasty flavour,

and barley is what I find a soft one in the middle.

Are they used for different types of cooking or it can go with anything?

Pretty much for different types of cooking. The main one which a lot of people know is the miso soups.

You've got the white miso soups, red miso soups

and that's the different misos going through,

but as far as using them for marinades, they're really versatile.

The reason I've done this marinade today is we've got summer coming up.

This transfers beautifully to the likes of lamb, even chicken.

If I was to do chicken, I'd soften the barley miso down a little bit.

-Garlic.

-And increase the citrus and the spice.

I've put in the soy sauce, mirin and some oil.

This is very experimental when it comes to taste.

Are you into this kind of Asian sort of...? It's fascinating how you bring all the flavours together,

but have a go at this at home and it never tastes like how you do it.

At the restaurant, we make it a lot more refined.

Here, I've tried to make something that's quite rustic.

It's really nice and lumpy and you'll get all the texture coming through.

-It should be quite bright and citrussy.

-We're using rose veal for this.

-Rose veal.

Put it in. You want to get all that lovely marinade over the top.

You can marinade it for... Ideally, 24 hours is great. 12, 24 hours.

That goes straight in the fridge.

And we've got one in here. This is good for barbecues, I suppose.

-Super.

-We'll cook it on the griddle.

-I've got a griddle pan here.

We can easily transfer that to a barbecue.

Now, people who have never been to your restaurant... It's not just one restaurant.

-This is the glam side of it? You've got a lot of ladies who eat in your restaurant.

-Yeah, there's a few.

-And they obviously like you cooking behind the stove.

-I'm not sure about that one.

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

The robata. Open charcoal cooking.

Part of the thing that people love is we're cooking in front of the guests.

The chefs are right in front of the guests, so you can see the smoking and the grilling and all the cookery.

They can sit there and literally see a beautiful lobster or prawn being cooked in front of them.

Look at that, that's exactly what we want.

-That gets char-grilled like that.

-Yeah, a nice caramelisation.

-I've got one there. Leave that to rest.

-Perfect.

This one has to go in for how long in the oven?

-I would say about eight minutes.

-OK.

-You can still serve it slightly pink.

-Yes, definitely.

So, on with the pickle.

It's kind of like a pickle you're almost making raw.

-It's all just done fresh.

-Yeah.

It's just going to give you that nice sort of summery, bright flavours coming through.

The courgettes are in season now. They're coming through beautifully.

We just want to halve them, take all that soft seed out of the middle.

We'll just salt it down really simply, salt it down a little bit.

-Often when you salt something down, you have to wash the salt off.

-It's a non-cooked pickle?

-Yeah.

-I've got my grapefruit segments here.

-The next thing I want you to do is to blacken my chilli.

-Ah, yes!

-Get the old blackened chilli going.

Basically, this just goes straight on the hob like that.

-Yeah.

-Like that. But I suppose you could do it under the grill.

Under the grill, it will slightly overcook. I'd say a blowtorch or directly on to a barbecue flame

where you get that really sort of nice, hot...

A blowtorch is much quicker. That popping sound is just the skin from the chilli. It will cook that.

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

-Going well?

-Canary Wharf is seven months old now and we've just opened the terrace upstairs,

which is a beautiful, big... about 60-seater terrace.

It catches all the sun, so it's really amazing.

Rainer and the team have just opened Zuma in Miami two weeks ago.

There's a beautiful new Zuma opened up there. Phenomenal location.

You can bring your boat straight out the front and hop into the restaurant.

There you go, Zoe, if you've got a boat in Miami...

-They're really happy with how that one's going.

-You go all over the world to all the other restaurants?

Yeah, I've just come back from Hong Kong. Roka Hong Kong is doing really well. We're really happy with that.

It's just menu engineering, looking at sales, finding out what the customers really want

-and just manipulating it...

-Have you got two in America as well?

-One.

-One?

-In Scottsdale, yeah.

This has just been salted. I'll add the sushi vinegar.

You go all over the place putting on new menus and where do you take your wife on holiday?

I took her to West Wittering. It was beautiful.

Yeah, it's lovely. Don't get me wrong, but...

Hong Kong, you know?

They came to Hong Kong when I opened the restaurant. I'm sure my son was conceived in Hong Kong.

Lovely. That's just what we want to know(!) Thanks. Moving on...

-The grapefruit goes in.

-What's in there?

-We've got salt.

The sushi vinegar's gone in. I use it because it's already got all the complexity of flavours in there.

The grapefruit segments, grapefruit juice is all in there.

This is why it's almost a raw pickle. We've got the acidity of the grapefruit, the sushi vinegar.

Then we're just going to take some nice coriander, but I don't want to slice it down.

I want nice sort of ribbons of it.

-This blackening the chilli, this will actually cook it as well?

-Yes, it softens it up.

-It steams it inside.

-Exactly.

-Agh! There's your chilli.

-Have you got soft fingers or what these days?

-Yeah.

-And we're grating some ginger?

-Yes, please.

-Go on then.

-If you can just grate that up...

-Why are we doing this?

-This is a super little tip.

It's really good for summer. If you're making a nice vinaigrette or you've made a nice gazpacho

or a simple soup or anything, grate the ginger like that.

-With the skin on?

-Yes. Give it a good old grate.

If you don't have a fancy microplane, if you've got a plain grater,

just coarsely grate it, then we'll pick it up and squeeze it

and you get this beautiful, bright, fresh ginger juice just comes squeezing out.

-Ginger juice?

-Yeah.

You say "ginger juice" and you think it sounds quite odd because it's such a coarse, raw ingredient,

but once it's juiced up, it's absolutely beautiful.

-We're there, so...

-And now it's just a quick little build.

We get this yummy courgette on...

-They're no ordinary chopsticks. They'd take your eye out from 20 yards!

-They also do a few piercings.

Not that I have.

OK, so here we go.

-There we go.

-I'll move that across for you.

-Move that across.

The ginger juice. It's just simply grated.

Look, that's just packed with beautiful, bright flavour.

-That just gives a nice, little, fresh zing on the top?

-Exactly.

-You just get that really beautiful, bright flavour. Lovely piece of veal.

-Looking good.

-Absolutely.

-Do you want any more ginger juice?

-I think we're pretty good.

I might just give it a little splash of this beautiful...

-Remind us what that is.

-We've got veal chop marinaded in barley miso

with a bright, burnt chilli courgette pickle.

How fantastic is that?

There you go.

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

-I think I might have eaten veal maybe once.

-Try that one.

See what you think of the ginger juice. You don't have to use veal.

-You can do this with chicken.

-The recipe transfers really easily to chicken, also to lamb.

-Definitely.

-Seafood?

-If you're working with seafood, you would twist it into a white miso normally,

then you get that nice caramelisation.

-Wow!

-Happy with that one?

-Hmm!

-Different in flavour?

Like you say, marinade it overnight, or just a couple of hours?

On fish, just a few hours as the marinade will pull out the moisture.

If you marinade a nice sea bream, if you pull out too much moisture, it'll get chalky.

That marinade is perfect for a barbecue too, especially if you're holidaying on West Wittering beach.

Coming up, I'll treat Lesley Sharp to the perfect summer treat with biscotti and home-made limoncello,

but first, Rick Stein visits God's own country, Yorkshire, of course,

and goes to the world-famous Rhubarb Triangle.

I've come here to the Yorkshire Dales because there's something here that really interests me.

I love ewe's milk cheese, Roquefort, in particular.

But I believe I'm right in saying

that North Yorkshire is the only place where the indigenous cheese was ewe's milk.

The reason for that is quite simple.

When William the Conqueror conquered England in 1066

and gradually moved north,

the soldiers that came up here were, to put it mildly, appalled by the cuisine

and they moaned to William the Conqueror and said, "We've got to have something decent to eat."

So he sent one of his abbots over here with a lot of monks

and they started making the local cheese from back in Normandy which was ewe's milk,

but what's so interesting is the local cheese-makers are now making ewe's milk cheese again,

like Mrs Bell with her blue cheese.

One of the most important things to small, local producers is knowing how to market your product.

There are no flies on Mrs Bell or her cheeses for that matter

because when I arrived, they were busy starting a campaign

to tell the world about her soft, creamy ewe's milk cheese.

I get a lot of cheeses sent to me, but once in a while, one really grabs you and this one did.

When I saw the wrapper, it said "Mrs Bell's Blue" on it. That was intriguing for a start.

Then I tasted the cheese. You get the tingle on the back of the neck. You think this is just fantastic.

And I had to come up here.

I had this image like Mrs Cook... Mrs Bell in a little, nice cottage industry

and I got here and it's not like that at all.

-How about that?

-That's nice, that's nice.

What does cheese-making mean to you? Why does it matter to you so much? It obviously does.

I'm just very passionate about the fact that in Britain we've got so many wonderful cheeses

and in the last ten years, artisan cheese-making in Britain is really outstripping the French.

-Great.

-We can compete.

We have some friends that live in the Haute-Savoie and they take our cheeses over

and all their friends in the valley say, "Too good to be made in Britain. It's too good to be made in Britain."

I'm in Yorkshire near Wakefield.

I'm fascinated by signs that sing the praises of a particular community, in this case, rhubarb,

because the village of Carlton lies at the very centre of the country's rhubarb production.

The word "rhubarb" sounds so comical like something from The Goon Show,

but the Oldroyd family take this fruit, or is it a vegetable, very seriously indeed.

This particular variety of rhubarb is called Timperley Early

and, like the name "rhubarb", it's got such a British feel to it

and I just love rhubarb.

I just think my favourite pudding of all time is rhubarb crumble,

so I just had to come here to see where it's grown.

-Now the secret world...

-Wow!

It looks really weird. It's like a ghostly host of rhubarb. They're so pale.

So why did this forcing of rhubarb happen only here in this part of Yorkshire?

It came to Yorkshire in 1877

and it became known as the Rhubarb Triangle, the centre of the world.

Like the Opium Triangle!

And you get lost here as you get absorbed into the sheds,

but it was immensely important.

It was a major industry at its time.

It links everything, it fits together perfectly.

You've got the soil that's perfect for rhubarb production.

The links with the coal industry gave us the power to heat the sheds

and the, um, shoddy...

-Shoddy?

-It's a by-product of the woollen industry.

At the carding and combing process, you get woollen debris being taken out

and as the wool decays, it releases high amounts of nitrogen.

The rhubarb loves nitrogen and it maintains this energy store within the roots.

You just speak so wonderfully passionately about rhubarb. Why does it mean so much to you?

It's been immensely important to our family, obviously.

I've grown up with rhubarb and it gets in your blood.

Is it true you can hear it growing?

Yes, when they're triggered into growth and the first leaf bursts out of that bud for the first time,

it then can grow at an inch a day,

so you hear the creaking of the sticks as they grow,

so put that in a dark, candlelit environment

and it's an eerie, secret world of what's happening here.

Rhubarb crumble is about as British as you can get, actually.

Call me old-fashioned, call me what you like,

but I like rhubarb crumble in the winter with the beef or roast duck,

and I like gooseberry fool in the summer after the poached salmon and the mayonnaise.

But I find something like rhubarb crumble is a real test of a good cook

because we all know what rhubarb crumble should taste like

and therefore, the little nuances of what you do with your rhubarb crumble are so important.

If you're making a Thai stir-fry, nobody knows what to judge it by,

but they certainly do a rhubarb crumble, so I really take care when I'm making mine.

First, you need to add sugar,

just enough so it's moreishly, but not cloyingly tart,

then a tablespoon or so of flour.

This makes the liquid a little bit viscous which is very pleasing.

The crumble topping - you start like making shortcrust pastry,

but there's a lot more butter in it,

so it always ends up a bit more lumpy

than the granular texture of shortcrust.

Then sugar. It needs to be quite sweet.

Into the pie dish go the rhubarb, flour and sugar and then the topping.

I find the easiest way to distribute the topping is with your fingers, then give it a little shake

and into a hot oven for about 45 minutes.

What I really like about a good crumble is the way that as it crisps up the top,

it sort of splits and you can see the rhubarb welling up from underneath

and you've got that lovely smell of butter and cooked flour and the slightly sour smell of the rhubarb.

It's the stuff of Sunday lunches.

This is one of my desert island dishes,

particularly with clotted cream which melts into the hot crumble so lusciously.

I've heard this story about Albert Roux.

When he interviews a chef for a job,

he'll say, "Right, just fry me an egg,"

because you can tell so much from how a chef fries an egg.

As far as I'm concerned, I think I'd say, "Make me a rhubarb crumble."

That's proper grub! A number of you have written in saying they struggle with biscuit-making,

so I thought I'd do a masterclass on a biscuit that won't go wrong.

They're called biscotti and it's great with coffee, ice cream or even something a bit stronger

and I'm going to make my own limoncello. I can't believe I'm doing that in front of Angela.

Biscotti are traditionally done with a mixture of dried fruit and nuts,

-but you don't eat nuts.

-I'm allergic.

That's why we're using dried fruit over here.

We've got some sugar over here and flour.

Then we add some baking powder in there.

We've got a mixture. This is where you use half and half traditionally,

but we've got dried cherries which I think are lovely in this.

We've got sultanas, some raisins, or currants, but raisins, this one, and sultanas,

then some dried apricots which have been diced up,

but you can mix and match with figs and stuff like that.

This is where it's so simple. You've got a tray there ready. We've got additional flour there ready.

All we do is crack the eggs into the centre and combine it with your hands

with a bit of lemon, obviously using a little bit of Amalfi lemon.

We've got a little bit of lemon zest over there.

We don't want the leaves in it. Then we mix this together

and the texture is really important, as well as the cooking.

Biscotti, meaning "twice baked", so we bake it once, then we bake it again once they're sliced

which gets the traditional shape, but this is where you'll end up with the shape by getting this bit right.

If it's too firm, you end up with almost like a Yule log.

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

So, it's the texture of it.

It's a bit like dropping consistency for a fruit cake. That's what we're looking for.

You can see it's still quite wet now and that's more or less the texture that we're looking for.

If it's any firmer than that, you won't get this distinctive shape when they cook

because they'll just collapse a little bit when they cook,

so it's important at this stage that if you're unsure about it, just add the eggs gradually for this one,

but that's the texture, that dropping consistency that you get in a fruit loaf.

And all we do is take some plain flour over the top of the board

and in one movement, we're doing this twice, but just grab a handful of this and roll it out.

To do that, you take a bit of flour in your hands and very quickly, using as little flour as possible,

roll it up into a log, lift it off...

On there. Same again.

We repeat the process with this. Lift it out.

There we go. You've still got some on your hands, but don't worry about that.

You've just got to make sure that it's this texture, so when it's left there on our tray,

it can basically sit there and as it bakes in the oven, it collapses slightly.

If it's too firm, it's not going to move.

If it's too wet, it'll spread everywhere, so evenly spread them out from our tray.

They'll expand three times in size.

It's the baking powder in there and the mixture is quite loose.

Bake it in the oven. This is the first part of it.

380 degrees Fahrenheit. That's about 160, 170 degrees Centigrade.

They go in the oven for about 20 minutes.

That's about Gas 5. When they come out,

-allow it to cool and we end up with this.

-They look like ciabattas.

They do, but then, to get your traditional biscotti,

meaning the twice baked bit,

you lift these off once they're cooled,

reduce the temperature of the oven down to 300 degrees, so it's lower and they don't colour as much,

then we slice them through.

This is when you bake it in the oven again where you get that firm biscuit.

That's probably why... Normally they do it with Vin Santo.

It's because it's so hard that you put it with a nice liqueur.

You need the soft fruit in there to keep it nice and moist and chewy.

But first of all, congratulations on your...well, on your career

because recently, it's gone crazy.

Yeah, it's been really good.

I've had some delightful projects to work on. I'm really pleased.

Brilliant as well. Scott And Bailey, of course, was the one...

-We're just in Series Two?

-Yes.

-You're filming Series Three at the end of the year?

Yeah, in autumn. And Starlings is out at the moment.

-Starlings is on Sky?

-Yeah, we're halfway through that.

-That's a different character for you?

-Yeah, it's brilliant

to have two characters that are so different kind of running cheek by jowl

because people just get the chance to see you doing something different.

They don't automatically, in their minds,

think of you only as one thing.

Is it something you went searching for or you just liked the script?

As an actor, you're always hoping

that you'll get a variety of mediums to work in.

The ideal thing is to be able to do theatre, television and film

and also to play a variety of roles, but you know, you can't...

You're at the mercy of scripts and being asked to do things,

so if you're lucky enough to get asked to do two very different things at the same time,

then you count yourself as very fortunate.

Luck's into it, but talent as well because doing something you wanted to do as a kid...

-You say you were quite shy as a kid, so was acting something you used to hide...?

-Yeah, I think so.

It's sort of that thing when you're a kid, you know, if you...

You can see that there are children who are kind of very cool and out there and part of the social scene

and if you don't quite have the confidence to be one of them...

-You be a chef!

-Yeah, or you join the local drama group.

-Never been my problem, chef.

That's kind of the way it goes, really.

You moved to London as your father wasn't your biggest fan of acting?

-My father was the chief collector of taxes.

-Right.

-Ooh!

-Popular then(?)

Right, come on, Angela.

-Yeah, he thought it was a very insecure line of trade to go into and...

-Right.

But, you know, the world's an insecure place now, isn't it?

-Anyway, I felt that I had to do it.

-But you made the right decision moving down to London.

It wasn't long since you were... You were in drama college.

-Yeah.

-Almost straight out of that into this film - Rita, Sue And Bob Too.

-Yeah, yeah.

That was the first film that I did.

It was one of those strange films that, at the time, slipped under the radar,

-but has subsequently become cult viewing.

-It's a cracking movie.

-It is.

-Good fun, yeah.

-It's sort of like...

You can guarantee if you're flicking channels at two in the morning,

it will be on somewhere.

Yeah, I'm normally flicking channels at two...

-And like the other one you were in, The Full Monty?

-Yes.

-People remember you from that as well.

-Yeah.

The Full Monty was an amazing phenomenon

because that was another sort of low-budget British film

that was highly thought of as it was being made,

but, you know, nobody had any idea that it was going to turn into what it turned into.

Everyone was taken aback, so it was fantastic to be part of that.

-I was in The Full Monty as well.

-So I believe.

-Not the actual film.

-Did you take everything off?

It's on My Face or whatever it is, YouTube or any of that sort of stuff.

It's the most frightening experience I've ever had in my life.

Exactly. I shared a caravan with you for a week in France!

For Children In Need - myself, Ainsley Harriott, Antony Worrall Thompson, Brian Turner, Tony Tobin,

in front of 15 million people.

-Did you drink limoncello before...

-I wish we could have! We weren't allowed to drink until afterwards!

I'll show you the limoncello. This is a bit of stock syrup.

You've got to use Amalfi lemons.

-What's stock syrup?

-Sugar and water.

-Right.

You just dissolve the sugar and water together

and you've got the Amalfi lemons.

Limoncello is famous in southern Italy, but all around Amalfi there are wonderful lemons.

But just to show you why you get a hangover when drinking limoncello,

-that amount of lemon... That is not water, it's vodka.

-Yes!

-That's why I love this show!

-And this is sugar.

-That's sugar going in there.

-Right.

-And that's the vodka going in.

Then we mix this all together.

If you want to, you can leave it for about a day in the fridge and stuff like that...

-Or like sloe gin?

-You can leave it like that.

But this one, really, if you do this recipe and you use proper Amalfi lemons, you won't need to,

purely because the flavour's there.

-You won't get it with supermarket...

-Is it like alcoholic lemonade?

-A bit like that.

-Grown-up lemonade.

The difference is with this sort of stuff, because you've got that much vodka in there,

and it's so high in alcohol, it doesn't set when you freeze it.

-The kids love it(!)

-You place it in the freezer.

-They sleep all afternoon.

-It is not for children.

We shake this up like that and this is where you get the limoncello.

These biscuits will go back in the oven nice and slow,

then they come out after eight to ten minutes like these ones, so they're quite firm. You just pop...

-Lovely.

-..a few of these biscuits on there like that.

-I'll just give those guys a bit as well.

-Just give us the bottle.

And then literally straight out the freezer...

Says he!

That bit's frozen. There you go.

Lovely. Then you just dip?

-Yeah, the idea is you just dip. There you go.

-Beautiful.

-Can I smell it?

-Yeah.

-Home-made limoncello, perfect for when the weather gets better.

-Down in one, Lesley!

It's not like the limoncello that I've seen before.

-It's not sweet or sickly.

-It's lovely seeing the little bits of peel as well.

-You can strain them off.

-No, I think they look lovely.

-Dip the biscuit in and tell us what you think.

It's quite strong.

-That's delicious.

-All right, that?

-Really, really good.

-There you go.

That's the perfect treat to have in the garden this afternoon if it doesn't rain.

If you'd like to have a go at making biscotti or any of the recipes from today's show,

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

We're looking back at some of the classic cooking from the Saturday Kitchen archives.

Next up, the first visit from one of Britain's finest seafood chefs, Nathan Outlaw,

and boy, he's got "sole"!

-Welcome to the show.

-Thank you very much.

-You're becoming a bit of a TV fanatic now,

Great British Menu and now Saturday Kitchen.

-Well, you...

-You've got to do it, you've got to do it.

-What's your dish?

-We'll do a nice lemon sole with cockles, samphire, broad beans and a mayonnaise sauce.

The first thing we do... If you can crack on with my dumplings, James...

We've got here roasted garlic which is just in tin foil,

-a whole bulb of garlic, a potato and you want me to mash that?

-Yes.

This is for our little dumplings.

Lemon sole you're using, but you could use plaice and loads of flat fish, especially where you are.

Sole is at its best at the minute.

It's quite nice. Usually, I'd use a plaice as well, same sort of dish.

Make sure you get plenty of oil on the bottom of the tray, so it doesn't stick when you grill the fish.

Yeah.

Lay the fish on. I'll cook it on the bone. I think it keeps it moist and it's a lot nicer.

I often think of sole and, particularly, Dover sole and stuff like that as a chef's fish.

-Yeah.

-Chefs really like it. People don't really buy it as much as they should do.

-No.

If you can get hold of it, it's a perfect sort of fish.

Talking of getting hold of it, it's a perfect place to be,

fish by the coast, as opposed to living in London?

I'm very lucky, very lucky with this.

Right, we've got our garlic here. I'm going to press this through.

I'll put the cockles on. I want you to pick them for me as well. I'll get you working today.

-You've been watching too many other chefs.

-I've been getting advice from them. "Just let James do everything."

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

I'll start doing my mayonnaise while you're just finishing that off.

-There's your potatoes and garlic.

-Lovely. If you can do that for me...

-Yeah, I'll do that.

-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!

There's a sink in the back if you want to wash your hands.

-I'm going to start making these potato dumplings.

-One egg or two eggs?

-Just one egg yolk.

And a little bit of the juice of one lemon

and a bit of zest as well.

Right, I want to make the dumplings.

I've got in here the potato and the garlic. A little bit of Parmesan.

-Are we using this one? Lemon oil?

-Yeah, start it off with that one.

We'll use the lemon at the end, otherwise it's a bit too strong.

I've got one egg yolk in there as well and, as I said already, the Parmesan.

Then we take a little bit of flour. I use the pasta flour.

-Dumplings to us.

-Double zero, OK.

-Gnocchi to the Italians.

-Gnocchi to the Italians.

Then we take a little bit of salt and we just mix that up.

With this, I'm using garlic, parsley and lemon.

That goes very well with fish, as we all know.

Some of our favourite flavours.

Tell us about your restaurant then. You worked with Rick Stein.

-You've got two restaurants now?

-Yeah.

-One in Fowey and one...?

We've got the new restaurant that's been open a month.

It's Nathan Outlaw Seafood And Grill and that's in Rock where I had another restaurant a few years ago.

We cook simple things very similar to the dish we're doing today.

-You've got one simple one and one fine dining one?

-Yeah.

We're just trying to cover the market when people come to Cornwall.

-And I believe there's a chip shop in Padstow if you can't get in yours?

-That's right, yeah.

But your restaurant's right on the coast, isn't it?

-Right on the ocean?

-Yeah, both of them are. Both of them have got very nice estuary views.

From both of the dining rooms you can see the sea which is nice.

-A lot of the produce on the menu comes from there.

-Do you get down to Cornwall much?

-I haven't been there for a while.

-Now you've got an excuse

-to go there.

-Sounds like a great restaurant.

-Free meal!

-I'm Scottish, anything for a free meal!

-Exactly right.

-Right, I'm finishing off this potato dumpling with a little bit of parsley.

-Yeah.

We've got in here a little bit of veg oil, lemon oil as well.

Yeah, then just put a little bit of salt in there. Not too much.

We'll be using that samphire and it's got a naturally salty flavour.

Be careful with how much salt you use when you're using sea vegetables

as they're fashionably called at the moment.

You're using this because it grows near your restaurant as well?

You've got the Fowey Estuary and the Camel Estuary.

You can forage it yourself or get some good suppliers to get hold of it.

-You should be able to find this in good fishmongers.

-You don't want to go for the pickled one.

-No.

Lovely. That's ready for the sauce.

-That's the sauce. You want me to do the beans and everything else?

-Yes, please.

I'm going to get a bit of flour on my hands because this is quite wet.

I'll get a bit more flour.

-These things you can make in advance as well?

-All of this stuff, you can do, yeah.

-I'm just going to roll these...

-The cockles are probably cooked?

They take a couple of minutes. I'll just put them over to the back.

-Another job for me to do.

-I get you working, James.

-Yeah.

A little bit of flour on your hands and these little dumplings...

There you go.

When you're buying your fish, Nathan,

do you have a relationship with the trawlermen?

Are they parking their boats up and you get day-boat fish?

Yeah, I've got relationships with good lobster fishermen and I've used my fish merchant for ten years.

He's based in Looe which is a fantastic day port.

Things like this lemon sole, you get the best of it from there.

There are fish you get in Cornwall that you can't get anywhere else.

Yeah, there's lots of rare ones that are not really used too much.

And the percentage of it goes to him in London or gets shipped abroad.

Yeah, it's something silly like 75%, 80% that goes abroad,

which is staggering, really.

-I get mine from my Blackberry...

-Do you think it's because we're not aware of it?

Yeah, I think so. Hopefully, doing things like the TV shows, people will see fish is not that hard to cook.

People are scared of it, so hopefully, I can show them that it's not too hard.

-Your dumplings are going in.

-We'll just poach them off.

-As soon as they come back up...

-They take about 90 seconds?

-Yeah.

-They don't take very long.

-Not at all.

-What we'll do after that is we'll clean this down a bit.

-Then we'll get ready for the sauce.

The sauce is, like I said, mayonnaise-based, so it's a bit different. What's nice about it

is you can flavour the mayonnaise.

I'm going to thin it down with a bit of stock. You can do different flavoured stocks as well.

Using mayonnaise in sauces, I've not seen it, we haven't done it on Saturday Kitchen before.

It's in the taste. Hopefully, if people try it, they'll see it's very nice.

As it's got eggs in it, you've got to use cream or you'll scramble it.

-But you need to use the fresh stuff?

-Yeah.

-OK.

The mayonnaise goes straight into there, then we just thin it down with a little bit of fish stock.

OK...

It will thicken up a little bit because the eggs will thicken it, so you keep adding a little bit more...

-That's pretty much it. If you've done all the preparation in advance...

-Yeah.

-There you go.

-Just warm it up.

-The secret is don't boil it?

-Don't boil it, whatever you do.

-Or it'll split.

-LOUD CLATTER Oh, dear.

-Don't worry. You want me to do the cockles?

-Yes, please.

-I've got some chopped parsley here as well.

-Lovely. These gnocchis are coming to the surface now.

-I'm going to fry them off in a little bit of light olive oil.

-Yeah.

If people can't get cockles, could they use mussels? They're a bit more readily available.

-It works for any shellfish, really.

-Yeah.

As you can see, they're lovely cockles there.

Yeah. So, what brought you down to Cornwall in the first place?

I worked in London for a couple of years when I first left college.

-And I had enough of it. I had enough of that sort of...

-Jason shouting at you!

-Yeah.

I had enough of it and I wanted to get sort of... I really had a passion for fish.

There's only one person I can think of in the country you want to work for if you're cooking fish,

so I applied for a job with Mr Stein and I spent two years there.

I actually met my wife in Padstow as well

and we've got two nice children from Cornwall as well.

But I'll never be Cornish.

Right, straight into there. Now your cockles can go straight into our sauce there.

-I'll drain off...

-Yeah, you can drain that off for me.

-..this one as well.

-I'll get the plate.

-A little bit of samphire.

-It's often called sea asparagus as well.

-That's right.

There's lots of different veg you can get at the moment, sea vegetables,

like sea campion, sea beets,

sea spinach, all these things can be found. It's quite fashionable.

-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.

-Samphire's coming in season now. It's great.

-Yeah, we use it.

-A bit of parsley in there.

-Yeah, a bit of parsley.

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

-I'll bring the fish over for you.

-I'll put that on.

-Lovely piece of fish.

-Yeah, it's lovely.

-Nicely cooked.

-These things you can share. In the restaurant we sometimes do a shared...

-Yeah?

-It's lovely.

I don't know about me and you sharing a portion of that!

Share?! So you're just going to colour these dumplings.

-Yeah, they just get coloured off.

-There's a spoon there for your sauce.

-Lovely, thank you.

They just get browned off and the sauce...

Just warmed through.

I haven't added any salt to it apart from what's in the mayonnaise because this samphire is so strong

-and you've got the cockles there, so no need to season.

-Right.

I've got another spoon there.

-You've got your dumplings.

-Yeah.

-You just colour those off nicely.

-A bit of oil or butter?

-There's a bit of oil in there.

-I'm not really a big butter fan.

-I'm not really(!)

Go on, stick those on the side.

Then we've got these lovely little potato dumplings.

-OK?

-Look at that. Great way of serving it instead of potato.

Remind us what that is again.

Lemon sole grilled with potato dumplings, samphire, cockles and broad bean lemon sauce.

First time on Saturday Kitchen, but look at that!

Fantastic, look at this. It looks, I have to say, spectacular.

-It smells amazing.

-Fantastic.

-I don't know how you fancy it for breakfast,

-but dive into that and tell us what you think.

-OK, I shall let you know.

Bit of samphire and the smoked garlic in the dumplings as well.

-It's nice, yeah.

-I like a bit of lemon sole as well.

-What should I... I'll eat it with a little bit of dumpling.

-Dumpling, not a gnocchi.

What's the green, stringy... That's sea asparagus, is it?

-Samphire.

-Samphire.

-It's found in the estuaries.

-It's very nice.

-It's different. They do class it as sea asparagus, but it's quite salty.

-Yeah.

-Don't buy the pickled one though. What do you think of that?

Hmm...

-Very nice.

-Worth a trip to Cornwall?

-Hmm.

-That's fantastic. I like cockles as well.

-It's lovely, isn't it?

-Hmm.

It's no wonder we keep asking him back. That was delicious.

Now it's time for a portion of those Two Fat Ladies. This week, they're in the Highlands of Scotland,

making friends with local lumberjacks.

This is magnificent here, but why have you brought me?

For the good of your soul, Jennifer. Look how beautiful it is!

-Do you think it's safe down here?

-Yes. Why wouldn't it be?

-We might meet a quagmire.

-No, this is the old drove road to Strontian.

-If we keep going down here, we'll get to the loggers.

-What loggers?

-The ones we'll cook for.

-The lumberjacks.

-Oh, the lumberjacks!

Hello!

Rather nice-looking fishermen down there too!

-It's all very nice here.

-Bit slippy. Be careful.

-Good morning.

-Good morning.

-Mind this guy with the...

-Sorry.

Morning.

Go up here.

Hello!

-Hi.

-Good morning. What a pretty line-up!

We've come to cook your harvest supper for the end of this particular lot.

-I gather one of you has got a croft we can use to cook in?

-Yeah, me.

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

-All right?

-Yeah, that's great.

-This is my humble abode.

-Isn't it lovely?

-It's charming.

-It's a wonderful place to be!

Good heavens! Look at the kitchen. It's vast.

-It's very well equipped.

-Yes, rather jammy for a croft.

I thought it would be one of those little coal-fired things.

Anyway, what I'm going to make is a good, hearty poule au pot,

that wonderful, nourishing dish invented by Henry Navarre

because he wanted all his subjects to have a chicken in their pot.

So what we're going to do now is actually stuff the chicken.

First we want breadcrumbs, which I've got soaked in milk,

which I must squeeze out and plop it in.

Then I've got egg yolks, for binding purposes.

And about four tablespoons of parsley.

That'll give it colour and flavour.

Then good old garlic, of course.

Now a good little bowl of delicious chopped gammon,

well-seasoned with pepper.

And a bit of salt, but not too much because of the gammon.

My dear little nutmeg.

A good scrape of nutmeg.

And then I'm going to stir in the chopped livers, which give a very good flavour.

Mix that all up.

Now we stuff the chicken.

Push it to the back.

And what I'll do is I will just put a slice there,

through the skin,

-and shove the Pope's nose in.

-I wonder why they call it the Pope's nose.

-I expect it was rude, probably heretical.

-I just wondered which bit of rude it was!

Then...we'll truss it.

And we can hold it together with these excellent bands.

And that's kept tidy. That's all right.

Now I've got here, boiling in this splendid pan,

my lovely broth which will give a lovely flavour. Got a bit of celery, bouquet garni,

onion with a couple of cloves stuck into it. We'll pop this in.

There. Now that will simmer away.

So I'll leave that there

and prepare some vegetables to add to it.

-So you can carry on, dear, if you need the oven or anything.

-Thank you.

-I'm making watercress mousse.

-With the lovely watercress proper.

That's right. It might be perhaps a little dainty for the lumberjacks,

but with this beautiful watercress I couldn't resist it.

I've been chopping up the watercress very finely.

I've got here some ricotta cheese that will hold the mousse.

This is a non-cooked mousse. Trouble with cooked mousses is

they tend to be DOING! DOING! Unless you're very careful.

Because the watercress is quite bitter, I'm going to add half a spoonful of sugar.

And an egg yolk.

-Not many will get a mousse like that with that REAL watercress.

-No, indeed.

So just mix the egg yolk into it and some salt and pepper.

Not too much, as you don't want to spoil the delicate flavour.

And the zest of a lemon.

I had a terrible feeling we weren't going to find any lemons, but luckily there were plenty.

I think they're not as barbaric up here as you think they are in the hill tribes.

There we are.

And the juice of half a lemon.

There we are. Mix that all up.

And now I'm going to mix in the watercress. Quite a lot of watercress.

See how small the leaves are on that? But they have a wonderful flavour.

-A member of the nasturtium family.

-Peppery.

-Yeah.

I've got some egg whites I've beaten already. Whisk them a bit more.

There you are. It's nice and stiff here. Stiff peaks.

And I'm going to fold this in

to the watercress mixture.

And make sure you fold it in well. And you must use a metal spoon for it.

-Jennifer, just behind you there's some gelatin softening. Could you be an angel and pass it?

-Of course.

-All nice and liquid.

-Good, lovely.

Just put it down there. That's great.

Just...drizzle it in.

Fold it in as you go

so it doesn't have a chance to set.

And now here I've got some little moulds.

There we are.

And I've just lined each of them with some clingfilm

so that when the mousses are set, they will come out easily.

I'm just going to spoon the mixture into the moulds.

Dainty little creatures for the tough old lumberjacks.

They're not as big and brawny as I expected them to be.

-I thought they'd be...you know.

-I think it's that they all use chainsaws now.

-They don't need the muscle.

-No.

They just go bzzzz everywhere.

Eeeeeow!

-What are you going to do with all those veg?

-They're going in to join my chicken.

They'll be the vegetables with it.

By the time these are cooked, the chicken will be cooked.

Then it can all be ladled out together. When you think of it,

-this is very like the Scottish cock-a-leekie.

-Without the barley.

-But I don't like barley. Nasty.

-It's sort of slippery.

-You don't like slippery.

-That'll make a fine great dish.

-Now they can go on cooking until the chicken is ready and the vegetables.

-Yes, it'll be lovely.

You'll be surprised how much they like these dainty little mousses.

Serve them with a few prawns. Just fold the clingfilm over.

And then I'll chill these and then turn them out

for a nice starter.

You know that... bridge we came over after the drove road?

-The pretty little one?

-That's it.

-Remember the fisherman we waved at?

-Yes.

-I thought he was quite attractive, really.

-You would!

As there's a fishing rod knocking around, left by Richard,

-I thought we might go and try a hand at a little fishing.

-Pray do.

-I thought you'd like to come too as chaperone.

-It's very wet.

-You can sit under an umbrella. Be a sport.

-Lovely(!)

What next?

-Is it all right if I try a bit of fishing?

-Yes, let's see what we catch.

-Very foolhardy!

-Not if I catch a fish it won't be!

-Don't fall in!

-I'll try not to.

Not had a lot of practice at this.

I'll help you with your casting.

If you take the rod in your right hand and the slack in your left. Let me show you the action.

Pull it back and you count to two.

And you shoot it out.

Now leave it out. Let the fly come round. Keep a firm hold of this and the tip down slightly.

-Stay in contact with the fly. Would you like a go, Jennifer?

-I don't have waders, I'm glad to say!

The weather's really coming in. I'll just put my hat on.

You are brave!

Yes, well, one has to be in these matters.

-What do I do?

-A hit!

-Yes, I think we've got one.

-What do I do?

Reel it in.

That's it. Bring it in.

-There he goes.

-OK.

-Goodbye, little fishy.

-How big is it?

-Not big enough! I'll have to come back in a few years.

-Thank you very much. What a lovely gentleman you are.

-What was it, Peter?

-Who knows?!

'Wild watercress mousse.

'A peppery bite for the logging types.

'Poule au pot. French inspiration, hearty vegetables and traditional stuffing.'

-How many thousand tons was that?

-Five and a half, Mike.

-5,500 tons.

-Cheers to that.

-Cheers.

More from the Two Fat Ladies next week. Now some fantastic cooking from the Saturday Kitchen larder.

Still to come on today's Best Bites:

Galton Blackiston meets Sophie Grigson in the Omelette Challenge. She makes it up as she goes along!

See how they get on a little later. James Tanner joins us from the south coast with some fresh hake.

He sears it and serves it with crushed potatoes and crab and a smoked prawn sauce.

And Raza Jaffrey faces his food heaven or food hell: teriyaki salmon with cabbage salad

or cream and an indulgent strawberry gateau with lashings of double cream, fresh strawberries

and spun sugar? Find out what he gets at the end of the show.

Now time for a lesson in lamb from the second-best chef in Yorkshire - Brian Turner!

-What are we cooking?

-A best end of lamb, trimmed off, in a salad. It's very simple,

but I thought I'd take the opportunity to show this.

That's the neck end, where the shoulders go on, and the blade bone.

-That's this bit. Bend over...

-Get out!

-On the back.

And then the back goes here, the saddle. And the legs here.

-And the chops are from here.

-These are Barnsley chops, through the loin, then there's the rump.

-Lovely.

-Lovely. I'm going to bone it myself.

It's really quite easy to do. While I'm just doing this,

-can you chop those hazelnuts, please?

-Yeah.

-I want half of them finely chopped quickly on here

-and the other half roughly chopped in there, please.

-Right, lovely.

Once you've got through the bone, the Good Lord organised this.

You can pull the whole thing off. That's all I need from this.

If people buy it, what would they do with the rest?

-Chop the bones up and make a stock.

-It's cheaper to buy it like that.

I think it is. You pay for everybody else's work time.

The beauty is I'm going to take off very little fat, just possibly that little bit of nerve there,

which is quite tough. The fat gives it great flavour.

I've got some olive oil in here. I'm going to seal it in here.

While that's on, I'll quickly wash my hands because raw meat... That's very kind of you.

OK, so this is in here now. I need to colour it. The colouring seals the meat and caramelises it.

It gives it lots of flavour. I like to season it once I've turned it over.

That's the secret. If you put salt in, it draws out the moisture.

Not everybody agrees, but I think so. It starts to boil, it's not a nice colour and it becomes quite...

-It boils and it toughens.

-Yeah.

-I'm going to take those, chef.

-I'm going as quick as I can!

-Not quick enough for a professional.

-Anyway...

-A real professional would have a machine to do this!

I've got some mustard here and a bit of white wine. I'm going to mix that together.

-Normally what I'd do is take this meat out and let it go cool.

-I've got some fine ones.

-Good boy.

OK, put it onto here. Let me get this pan out the way.

-Then we're going to brush this mustard over here, just to help it all stick together.

-What mustard?

-Just an English mustard.

-Of course.

-With white wine. It's good stuff.

Then we just stick it in these hazelnuts. When it comes out, you will smell these hazelnuts.

They are absolutely marvellous. Can you stick this in a hot oven for about eight minutes?

There is one in there that should be about ready. We put it on a little trivet here

-so if anything drips off it doesn't get excess fat.

-This is the old weeping lamb.

You get a leg of lamb, stick it on the trivet, potatoes underneath, all the fat drips down.

-Brilliant for roast potatoes. Am I taking this one out?

-Yeah, let it rest over here.

It's important when you roast meats to let them roast and the trick is, after a couple of minutes,

to actually turn it over so the juice runs back through the actual meat and gets moist.

It also becomes a little more tender.

-What I'm going to do here is slice new potatoes. Would you like to chop those shallots?

-Chop them again?

-Yes, please. I've heard you're good with a knife.

-Yeah, thank you.

-So you can chop well.

I'll put some butter in this pan. I love British butter.

-It's got to be British butter.

-Unsalted butter. That pan looks hot,

but don't worry. I'll put these potatoes in just to colour them up.

-Lovely(!)

-And with a bit of luck... Some oil to take the temperature down a bit. Marvellous.

They hold a bit of heat, these.

There's another dish we can do with beurre noir. We'll probably end up doing that this morning!

This is real creative cooking! Creative cooking.

Why don't you put your shallots in there straight away?

-A pan like that would burn.

-Any pan would burn.

I just want colour and seasoning over here. Get some salt and pepper.

There you go. We used to have this for breakfast. Whole new potatoes.

-Lovely. Sauteed off, a little bit of butter.

-My father said whenever you could, get extra meat

and cook extra vegetables. There's always a chance for a fry up.

This is part of a fry up. That and piccalilli. This is the advanced stages.

The dressing looks like piccalilli. Not yet, chef. You're very premature.

So quickly to make our dressing, a bit more mustard. In it goes.

-Now we put in the nuts.

-Right.

-And some white wine vinegar

then I've got some olive oil. I don't like too much olive oil, but I do like it in there.

That nice balance of flavour. The vinegar goes in first.

-Then we give that a stir. Whoops.

-I'll move this.

-What a good man.

I've used everything. Fantastic. And then the two oils.

It's really your preference. See what suits for you.

Probably that can go as well, chef.

-So what oils have you used?

-A groundnut oil and olive oil.

Salt and pepper. Now, chef, we can put our shallots into here.

-And what we do is just take them off. Put them to one side.

-Yeah.

Let's take the lamb across. The way to test lamb is to feel it.

It's got that little bit of softness. Let's see what it's like in the middle. Wonderful.

-Most people...

-Nice pink.

-..like it just like that.

So now let's slice it. This is a clean board. I had the red board for raw lamb,

which is the right way to do it. I've got some salad leaves here. Nice and simple.

We've got some frisee, we've got some lamb's lettuce. Don't call it salad mache.

-Lamb's lettuce. It grows very well in your garden as well.

-It's the best place to grow it.

On the street outside has never worked for me. Just give it...

-Can I have the plate over here, chef?

-He's started already.

-Not at all.

Good man. So what we do is these wonderful sauteed potatoes with just flashed shallots.

-They go into the middle of the plate. Smell that butter.

-Did you do this in the war?

-We did indeed, chef.

-We sent it out to the troops. I did Veterans' Day the other week.

-Did you?

-It was wonderful, yeah.

A veteran is anybody who has actually served for the Queen and taken any kind of money. Not just old people.

However, I know what you're talking about. Let's put this salad...

-Smell those hazelnuts.

-That dressing smells delicious. Really good.

I just love the colour. Give us a spoon, please, chef. ..Don't worry. I got it myself.

What a nice guy! There you go. That colour. It looks like a variation of piccalilli.

-It smells, looks and - trust me - that'll taste fantastic.

-What's that dish again?

That is a British lamb salad, new potatoes and a hazelnut dressing.

But the real truth is in the tasting.

-Myleene, there we go.

-Send it this way.

-Brian, join me.

-That would have taken me years.

-Would it? He's been cooking years.

-OK.

-Dive in.

Tell me what you think.

-Lovely.

-It looks and smells yummy.

-The great thing, first and foremost, is the colours are vibrant.

And the smell just suddenly says, "I'd be nuts not to eat this."

And to eat lamb like that, there's nothing better. Like that?

-It's amazing.

-Nice and tender. Thank you. I've got wet hands.

-Let me dry my hands.

-Amazing.

-You know your food, don't you?

-I like my food.

-What a great judge!

-Mr Tanner?

-Hazelnuts and lamb is just meant to be.

And that dressing is superb.

That hazelnut dressing is well worth a try at home. When Galton Blackiston met Sophie Grigson

anything could happen and Sophie was playing by her own rules.

All the chefs battle it out against the clock to see how quickly they can make a three-egg omelette.

-Galton said, "Why do we have to do this?" It's your first time.

-Yeah.

-Been practising?

-No! Sorry.

-Usual rules apply.

A three-egg folded omelette. You've got to beat 1 minute 4 seconds.

-I don't have to.

-You've got to to get on the blue board.

Usual three-egg omelette, folded. Use butter, cream, milk, whatever.

-It must be cooked. Ready?

-If Galton is a bit nervous, I'll do it for him.

Ronnie! Are you ready? Three, two, one, go.

As fast as you can.

-Just a small amount of butter, then, Sophie(?)

-Well, you need butter with eggs, don't you?

Just shut up, James. Mind your own business.

-Omelettes should not be done too speedily.

-Is that right?

-Do you add a bit of water?

-No, never.

-It's got to be done as fast as you can.

-No, it hasn't.

-I don't think an omelette should ever be done fast.

-He's got to go to rugby!

-I don't care.

-That's sabotage!

-OK.

-It's full on. It's as hot as you can get.

-It's not actually that hot.

-I think you might miss rugby.

-Turn that on again.

-It's full on!

-No, the other one.

-You get the same stuff...

-Sorry about this.

-Sorry!

-Go on, then. Carry on.

-What's that in there?

-Just go away, James. It's nothing. You are always so picky.

-Just talk to Galton. Have a bit of a chefs' boys chat over there.

-I can't believe this.

-Can't believe this.

-It's not cooked.

So if you want Galton's tickets for the rugby this afternoon, just give us a shout.

-We'll still be here.

-This isn't good.

-Make sure it's cooked.

-James...

-Just as quick as you can.

-Do you think an omelette should be bad?

-Just cooked in time!

-That's all right. We've got one. That's all right.

-Dear, oh, dear.

-Eventually.

-What was that? Over a minute?

-Over a minute?!

-There you go, James.

-Go on.

-I'm taking this casually.

You need to put that through a sieve to get rid of the butter!

-I can say, Sophie, our heat wasn't good, was it?

-The heat was terrible.

-I don't like that stupid thing...

-Just get it on the plate!

-You are so annoying sometimes!

-Oh right.

-Was it not hot enough?

-It wasn't hot enough.

Wasn't hot enough, darling. New pans. They haven't been seasoned.

-I agree, Sophie.

-They need seasoned.

-It was the four pounds of butter!

-That always helps.

-Yeah.

-Eggs and butter, lovely combination.

-We've had time to do cheese on top. We could have made roast dinner!

-It's all about the quality.

-It certainly is.

-Sophie... do you think you have beaten your last score?

-Nope!

-No.

-I decided early on that I wasn't going to bother.

-You did it in 12 minutes 56 seconds...!

-No, Galton...

-Yeah, I'm bad.

-Aren't I?

-You're bad?

No, you're joking! Not that bad!

-James, you can't do this to me.

-Well, I've got to, I'm afraid.

If you go into his restaurant tonight, order the omelette before you leave.

Your house, I mean. At 1 minute 30 seconds.

Hopeless.

I never thought I'd accuse anybody of using too much butter, but there's a first time for everything.

If you want a delicious seafood lunch, look no further. James Tanner brings us a seafood sensation.

Take a look at this.

-It's Mr James Tanner. Good to have you.

-Good to be here.

-Hake.

-Yeah, hake. Very underused fish. It's now come into season.

Fish do have seasons. So it's a good, good summer fish.

And it's in plentiful supply. When you read about depleted stocks,

-you're going for a good kind of fish.

-And this is what we'll cook now.

Just to go over it quickly, we've had the scales removed.

It has wonderful opaque flesh. No bones in there.

-Often used in fish cakes.

-Exactly.

Now over to what we'll serve it with. Some crushed potatoes, some dill, some lemon, tomato,

some spring onion, some white picked crab meat. But it's the sauce.

Smoked shrimps, really good quality produce. That's how you end up with good food.

And I'm using all of it. White of leek, nice and strong.

Shallot, garlic, tomato puree, brandy, a touch of cream, fish stock.

-More or less everything you've got in your fridge.

-Start slicing that.

As I said before, white of leek. The reason I'm using the white is it has a nice, strong flavour.

Put the dark green in and your sauce can turn bitter. Cut these vegetables roughly the same size.

If I cut it the same size, it'll cook in the same time.

We've got a pan heating up nice and hot. A drizzle of oil goes into the pan.

Thanks very much. After that, we go in straight with the leek and the shallot.

It's quite hot. I want to cook this so it's translucent, no colour. While that's cooking out,

put the garlic in. If you put it in first, it'll burn it.

-So in with that now.

-Is this what you'd cook in the restaurant?

I'd have this on as a special, especially when fish is at its best.

Over to the fish. I'm going to cut a slice

-straight through.

-In Yorkshire, we call that a chunk.

A chunk of fish, lad. Then whack it in t'pan.

-Whack it in t'pan!

-Aye, boy.

-Hot pan.

-I do apologise to people in Yorkshire. I keep calling it butter. I'll go back to calling it "bootah".

-I was there last week and they told me off.

-Seasoned fish, both sides.

I'll cook this skin side down. Lay it away from yourself, so no fat comes back.

-Why do you think hake's underused? It's a great cut of fish. The French love it.

-They do. It's delicate.

Fish should only be cooked for minutes.

People eat it in a fish cake. 30 seconds, straight in the oven. 200 degrees.

-It'll take about four minutes.

-OK.

Now back to that sauce. White of leek and shallot and the garlic in there.

To that - I'll just grab a spoon - I'll put in some tomato puree.

Tomato puree is a concentrate, so you have to cook it through or cook it out as such.

If you don't, you get a sour sauce. It will look weird in the pan now.

But just keep pushing it through and round and really get that heat through there,

-otherwise it'll be very tart.

-Now you're using these little smoked prawns here.

-Some people call them shrimps, some call them prawns.

-Definitely.

-Shrimps are a little bit smaller.

-It's to do with the gills.

-Exactly.

All you do is take the shells off. We're going to use the head and carcass for the body of our sauce.

I've got a tomato. Into boiling water just for around 10 seconds.

We'll take the pith out of it and the seeds and use that for our potato. Back to the sauce.

Heads and all. Heads and tails go straight in. Then get this on a high heat and push out the vegetables.

-Lawrence, you're a big fan of smoked prawns.

-I've a fantastic supplier in Yorkshire who smoked them for me.

We put them in half-pint mugs for the bar.

In London, you get half a pint. In Yorkshire, we get a pint.

I know you!

In with a touch of brandy. Burn the alcohol off. We want this loose.

I mean not too much liquid. Just enough for the prawn shells to just about separate.

To that, bearing in mind it has tomato puree in it, a little touch of salt and a tiny touch of pepper.

-That can go to the ice water.

-No problem.

-With the potatoes,

-we've got Anya potatoes with a lovely nuttiness.

-Now these are quite new,

invented quite recently, about '95.

Got to be. Over the last ten years or so, but really great on flavour.

-It's thought that Lord Sainsbury's gardener invented these.

-OK.

-For Lady Sainsbury.

-I never knew.

-Learn something every day.

-I'm full of useless information.

Right, but they're beautiful potatoes. So we just crush them with the back of a fork, just roughly.

The goodness is in the skins, the flavour, the nuttiness. That's what you want to catch.

-To that, some extra virgin olive oil.

-Is this why with shells,

-a lot of chefs would use the shells, but a lot of people at home wouldn't.

-Exactly.

-But it's great for bisques and stock and all that.

-Exactly. You'll catch the flavour.

A lot of flavour is in the head and it's just wonderful

and brings your sauce alive. Throwing it away would be madness. To this, a tiny touch of cream.

I just want it so the cream separates out. If I put that in at the beginning, because of the fat,

-it would have split. Now the heat's off. And we'll leave it there.

-What have we got in our potatoes?

Olive oil, salt and pepper, some fresh crab meat. A bit of your tomato, when you've done that.

-A bit of spring onion.

-I better get your fish, actually.

-A bit of spring onion for flavour and crunch.

-There we go.

-Some lemon.

Look at the colour of it. That's how you want it - opaque.

-Over to the sauce.

-I'm stepping out the way.

-Sauce goes into the blender, heads and all.

-On with the lid.

-Take that middle bit off.

Thanks. Can you get me that sieve? That would be great, yeah.

I'm chopping up everything. Getting it going.

-Let me get that.

-Then after that, after it's incorporated, this is where the flavour comes out.

Get yourself a sieve and a pan.

Through that sauce. Then a whisk will do fine. Then really give it a good push, a vigorous push through.

You'll end up with this dry paste. There's a lot of flavour in there. Don't lose that.

-At that stage...

-Smells delicious.

-This is a top sauce, James. We're going to grab a spoon,

dig down deep. I've got lemon juice in there, a tiny bit of dill.

Crab potatoes. Get myself a fish slice.

The fish has just cooked through, exactly how we want it.

Carefully place the fish on the top of the spuds.

-Jus turn it round so you can see it.

-There's so much meat in hake.

The French love it. All I did for six weeks was cook that with potatoes and beurre blanc.

A beautiful thing to cook. Or tomato and basil butter I'd eat with this.

-Bootah.

-Yeah, bootah, lad. COCKNEY: I'll put some butta in it!

So you just dig down deep, get your shrimps or your prawns or whatever you want to call them.

And then scatter them around the side and there you have it. A beautiful fishy dish, which is seasonal.

Big on flavour. I really like it. And that's seared hake, crab crushed potatoes

-and a smoked prawn sauce.

-In eight minutes. Simple as that.

Mr Tanner, right, over here. Now dive into this.

-It's a bit early, I know.

-No, never too early.

-Never too early.

-Have you ever tried hake before?

-I wouldn't normally choose it.

-Is it kind of cod-y?

-It is. A great substitute for cod.

Or another fish is ling. Very similar. Big flakes. It goes very moist as you cook it.

-Things like pollock they put in crab sticks and cakes.

-Exactly.

-If you get a fresh piece, it's really good.

-Yummy. And a really nice sauce.

-That's using the shells as well.

-Is this relatively cheap to buy?

-It is cheaper,

but after being on Saturday Kitchen it's probably gone up.

That's all you get. Pass it down. Pat, you're allergic to shellfish, so don't go anywhere near that.

Lawrence, dive in. But if you couldn't get hold of it,

it is a very inexpensive piece of fish. Things like cod, haddock,

-salmon would work well.

-It'll work great.

But just think about the sustainable stock side of things. Ling would pull it out.

-Pollock would as well.

-Exactly.

-A big, white, flaky fish with a heavy sauce. Beautiful combination.

The sauce is excellent, James. Nice smokiness.

- What could I do? - Tomato and basil butter sauce.

-It would work wonderfully with that.

-Fish and tomato ketchup!

Raza Jaffrey jetted in when he was starring in Chicago in London's West End.

He was nervous about food heaven or food hell. He hoped to satisfy his savoury tooth, not his sweet one.

Let's see which one he got.

Food heaven would be a nice piece of salmon. Look at that. Nice salmon.

Could be done with a teriyaki marinade, which we've got here, with some mizuna leaf,

-which is different to roquette.

-What's the difference?

-The flavour.

Lovely in warm salads, mizuna.

Great with barbecue food. Mint, cucumber.

-Or it could be a pile of double cream.

-Yes, lovely(!)

-Transformed into a strawberry gateau.

-Sponge flan. Nice and simple, with spun sugar on top.

-The strawberries look nice.

-What have they decided?

-Come on, guys. You've made the right choice.

I had to tempt Stephane. I said if you pick the gateau, I'll put crispy bacon on the top.

So it's two-all, two-all. However, I'd have had to make the cake out of prawns for him,

-so you've got salmon!

-Oh, yes.

-It was Nathan that saved you.

-Lose that out the way, guys.

-Thank you.

-First we'll make a marinade for the teriyaki.

You can do the same with chicken, lamb, beef, anything. Right, curly kale.

Let me show you this. The curly kale. It's a super food.

-I'm a big fan of curly kale. Love it.

-You have all that in LA.

-Wheat grass and all that.

-Almond milk and everything.

-Exactly.

-Mung bean and coconut.

-Mung beans!

-It tastes good.

The curly kale, we'll saute off. That's for our salad.

Meanwhile, we'll start our teriyaki. I warm this up first of all. We've got rice wine, rice wine vinegar,

soy and mirin. Those are the ones that go into the pot. Just warm this with the sugar.

The sugar creates the sticky part to this dish. So we're just going to warm it up, that's all.

A little bit of that just to dissolve the sugar. That's dark soy sauce gone in.

And then we remove all this out of the way. Like that.

-And that's it. That's your teriyaki.

-What do you look for in a really good piece of salmon?

A good piece of salmon? Nathan, what do you look for?

-How can you tell?

-It's really bright and fresh and doesn't smell fishy. Smells like the sea.

-Right.

-Fish shouldn't smell of anything.

-Where's your melon baller?

-It's down there somewhere.

It shouldn't smell of anything. So we've got this lovely marinade.

We'll allow that to cool slightly. We've got our salmon here.

You can cut this up into slices. I actually serve it as a whole piece

and then cut it up before I cook it. I find it easier.

Take this. Lose some of this marinade to one side.

We use that to cook with it. This one we'll use to marinade it.

-Ideally, let this cool right down.

-Right.

-Which we've got there.

Wash my hands. And then this wants to sit in the fridge for about three or four hours

and then this morning...

at the crack of dawn,

-we've got one in here.

-Marinating salmon for me.

-Yeah. Exactly.

And we've got this cool mixture. Same thing again. You do the same again. Chicken thighs work well.

So we can take the salmon... I'll just get my board again.

It's raw fish. And then we'll take this piece here.

I'm going to just cut this...

into pieces like that. So take the salmon.

Put the pan on the stove.

And we can cut this into slices.

The temptation is not to cut it too thin because it'll break up.

-What we do is we take the fish, place it in the pan.

-On its side?

Yeah, you want to get that colour. Now you can leave the skin on.

It holds it together slightly while it's cooking.

-Chicken thighs as well. Obviously lose this one - it had the fish in it.

-Right.

And the idea is you get some colour on this. Turn up that kale a bit.

It's really the concentration in terms of the cooking side of it.

You want to get a nice colour first of all. And to do that,

-no salt and pepper. None of that.

-Right.

And no butter! I'm as shocked as you are!

I was expecting two pints of double cream at this point.

We've got our kale here. You can blanch this off, but just sort it like that.

This is great with salmon as well. What we do with that is you start to get the nice colour on the fish.

There's no oil in here. It's literally just the pan that I've got

and the sugars will start to come out of this liquid, which we've got here. So we almost cook it

-like Nathan did the sea bass.

-Right.

-But because we add the liquor, and that's what poaches it as well,

it's going to speed up the cooking time dramatically.

Got that? We can pick up our... We've got the chilli in there.

The mizuna leaf - you'll like this.

-Here, try that.

-Can I try it?

-Instead of roquette, really.

-But if you can't get mizuna leaf, use watercress for this.

-This has much more flavour.

-Yeah.

And then we flip off our fish. Look at that.

-Lovely.

-Thank you, Nathan, for voting for that.

-Now you can turn the heat full on.

Can I have a ladle? Thanks. Now watch.

You can pop this mixture in.

Now keep it full on. What happens is that this boils down, it rapidly reduces,

and it starts to thicken and create the sauce. I don't want to be turning this over again

-or I'll lose that nice...

-Golden.

-..golden colour.

We only just cook it on one side and then it's this reduction, like very fast poaching.

-How are we doing with our kale? Getting there?

-Yeah.

Yeah, kale and sprouts are my thing at the moment.

-Sprouts?!

-I adore sprouts.

-Can you get sprouts in LA?

-Yeah. It's not very seasonal,

-but they are great.

-What do they do with sprouts in LA?

-Like you've done with the kale. Chuck them in a pan.

-I make them myself actually, with just onion, salt and pepper, not much more.

-Sounds good.

There are the cucumber bits.

These are little... He's from down south so he calls these Parisienne balls.

We call them melon balls in Yorkshire. Use the Parisienne scoops, which are great to have.

And as it reduces down, you get this lovely glaze with it.

-Yeah.

-You keep reducing it down. At this stage you can take the mixture

and slowly start to glaze it. This is the teriyaki style of it,

where as this sauce gets thicker it creates a lovely glaze on the top of the fish.

-Works well with mackerel as well.

-Oh, all right.

-Yeah, definitely.

-You were just going to do it raw.

-Yeah!

-And we use pork, too.

I thought you would! Yeah, straight in there.

But the idea of the sugars, you see, is you don't allow it to go too far. See it's getting thicker?

-Yeah.

-On the top of the fish as you're doing it.

The liquor gets more and more reduced and you'll end up with a sort of mahogany...

Like it's been French-polished, you see?

And this is the word "teri" meaning glaze. There you go.

You've got this lovely glaze to go with it. That's done.

-Smells lovely.

-It smells all right. Works well with mackerel, you know.

Or pork.

I'll concentrate on this. It will burn so quickly.

-Now it's done. Turn off the heat and get this lovely finished sauce. That's it.

-Wow. I'm liking that.

It's very simple. You've just got to keep your eye on it.

Leave it off to one side. We've sealed it on one side and it will poach as well.

-I saw you do a demonstration about 15 years ago at Olympia.

-Was it this dish?!

-Not far off it!

-You were doing it then!

-Thanks(!)

-I'm joking, no! I was presenting at Olympia

-with a lot of chefs and you were one.

-When was that, then?

-About '96, it would have been.

-1996!

-Round then, yeah.

Blimey.