0:00:02 > 0:00:05Good morning. I hope you're hungry because we've got a mouthwatering
0:00:05 > 0:00:07array of recipes on today's Best Bites.
0:00:26 > 0:00:27Welcome to the show.
0:00:27 > 0:00:29We've got some of the world's best chefs
0:00:29 > 0:00:32and some very hungry celebrity guests for you this morning
0:00:32 > 0:00:34including Amanda Byram and Cherie Lunghi
0:00:34 > 0:00:37Tom Aikens serves up the Sunday lunch treat.
0:00:37 > 0:00:39He pan-fries pork belly with scallops and squid
0:00:39 > 0:00:43and serves it with caramelised onions and a balsamic sauce.
0:00:43 > 0:00:45Matt Tebbutt crosses the Welsh border
0:00:45 > 0:00:47to roast some salt marsh lamb.
0:00:47 > 0:00:49He serves it with rock samphire, broad beans,
0:00:49 > 0:00:52balsamic meat juices and some persillade.
0:00:52 > 0:00:55And we get treated to a dessert Austrian-style, thanks to the
0:00:55 > 0:00:59one and only Wolfgang Puck, the very chef who caters for the Oscars.
0:00:59 > 0:01:02He makes a childhood favourite, Kaiserschmarm.
0:01:02 > 0:01:05This hot, souffle-like pudding is made with raisins
0:01:05 > 0:01:08and it's served with lashings of warm strawberry sauce.
0:01:08 > 0:01:11And Cherie Lunghi faced her Food Heaven or Food Hell.
0:01:11 > 0:01:13Would she get Food Heaven, mozzarella,
0:01:13 > 0:01:16and my mozzarella-stuffed chicken with roasted tomatoes,
0:01:16 > 0:01:17aubergine and basil pesto.
0:01:17 > 0:01:20Or would she get her dreaded Food Hell, gooseberries,
0:01:20 > 0:01:23with my gooseberry crumble with vanilla custard and ice cream.
0:01:23 > 0:01:26Find out what she gets to eat at the end of today's show.
0:01:26 > 0:01:30But first, Angela Hartnett teaches Lesley Sharp to make
0:01:30 > 0:01:32fresh linguine, while I get to fillet fish.
0:01:32 > 0:01:33Take a look at this.
0:01:33 > 0:01:34What are you making for us then?
0:01:34 > 0:01:36So, we're making some fresh pasta,
0:01:36 > 0:01:41so 100 grams of flour to one whole egg, so 500, five whole eggs,
0:01:41 > 0:01:45with the lovely red mullet sauce, so if you don't mind filleting a bit.
0:01:45 > 0:01:46That's all right, OK.
0:01:46 > 0:01:49And we're going to put some fresh lemon in there, some chilli,
0:01:49 > 0:01:53- some garlic, flat leaf parsley and basil.- Sounds good. Sounds good.
0:01:53 > 0:01:57Sounds good. So I'll start making the pasta. Then we're ready, good to go.
0:01:57 > 0:02:00- Because Lesley, you wanted to see how to make proper pasta, didn't you?- Mm.
0:02:00 > 0:02:01Do you want to come up and have a look
0:02:01 > 0:02:04because that's the best way I think to see it, is actually...
0:02:04 > 0:02:07- I'll have to sit here on my own then.- Yeah, you just sit there.
0:02:07 > 0:02:08Norman no mates over there!
0:02:08 > 0:02:09LAWRENCE LAUGHS
0:02:09 > 0:02:12Talk amongst yourself, Lawrence. You won't have any trouble.
0:02:12 > 0:02:15- OK, so we've made a little well. - How many eggs?
0:02:15 > 0:02:18Two eggs, so for every 100 grams of flour, one whole egg
0:02:18 > 0:02:20and we've made a little well.
0:02:20 > 0:02:21Don't put all the eggs in at once
0:02:21 > 0:02:26because in case they're slightly too big or it makes it a bit too wet.
0:02:26 > 0:02:28It's better to have it a little bit firmer,
0:02:28 > 0:02:31then just start to bring it in slowly with the fork.
0:02:31 > 0:02:34And you can do this in Robot Coupe, Magimix, you know,
0:02:34 > 0:02:36with the dough hook and stuff,
0:02:36 > 0:02:39but I find it quite nice to make it by hand, you see.
0:02:39 > 0:02:41And then you can tell, as well, what the texture is.
0:02:41 > 0:02:43Exactly, it's the feel of it, I think.
0:02:43 > 0:02:45With pasta, because James
0:02:45 > 0:02:48and I were talking about it earlier in rehearsals and stuff,
0:02:48 > 0:02:50my grandmother always used to make it
0:02:50 > 0:02:53and she'd make about three kilos of the stuff. She would never weigh it.
0:02:53 > 0:02:56- It was all, al occhio, as they say. - Did you watch her?
0:02:56 > 0:02:57Yeah, I used to make it with her
0:02:57 > 0:02:59and I'd go, "Stop, un attimo" I said, "Let's weigh it,
0:02:59 > 0:03:02"let's see what's happening," because I wanted to know how.
0:03:02 > 0:03:05I'll come over here and give you... I was just nodding off then!
0:03:05 > 0:03:08LAUGHTER
0:03:08 > 0:03:11- Be quiet over there.- This is lovely, a masterclass, it's wonderful.
0:03:11 > 0:03:16This is great. And now to the Lesley and Angela Hartnett Show
0:03:16 > 0:03:18on Saturday Kitchen Live!
0:03:18 > 0:03:20How is your career going?
0:03:20 > 0:03:22Ganging up on me today!
0:03:22 > 0:03:25James, you just want to just sit down and rest.
0:03:25 > 0:03:27- How's life, James?- I'm getting old. I need to sit down and rest.
0:03:27 > 0:03:30I know you're getting old, it's your birthday soon, mate.
0:03:30 > 0:03:32Yeah, so we're going to make it very quickly.
0:03:32 > 0:03:35Normally I'd add all that flour in and all the egg,
0:03:35 > 0:03:38but because we're on time and schedule we're going to knead.
0:03:38 > 0:03:41You knead it, I daren't say like a bread dough because it's
0:03:41 > 0:03:43so different now, but just to basically push the pasta out
0:03:43 > 0:03:46and bring it back in, so it's nice and smooth.
0:03:46 > 0:03:49So that's sort of almost tearing, you don't need to worry about...
0:03:49 > 0:03:52Exactly, it's mixing it, and what you want to have,
0:03:52 > 0:03:55if I've done it right, is nice and smooth, you see, on the inside
0:03:55 > 0:03:57so there's no flour mixed in and it's all mixed in properly.
0:03:57 > 0:04:00Is this the type of dish you do at the restaurant then?
0:04:00 > 0:04:01Yeah, we do it.
0:04:01 > 0:04:04I mean at Murano we make about five kilos a day.
0:04:04 > 0:04:07There's two guys, Adam's the guy at the moment on the pasta.
0:04:07 > 0:04:11He does a fantastic job so he's our man there.
0:04:11 > 0:04:13At the moment bizarrely enough we do it with razor clams.
0:04:13 > 0:04:15Who's on filleting fish, because I want to give him
0:04:15 > 0:04:18a big shout out as well? This is a pain in the...
0:04:18 > 0:04:19ANGELA LAUGHS
0:04:19 > 0:04:21There's nothing wrong with a bit of filleting.
0:04:21 > 0:04:24So now we've got our pasta here, that we made before.
0:04:24 > 0:04:27What you need to do is let it rest at least for about 15 or 20 minutes.
0:04:27 > 0:04:29- Outside or inside the fridge? - Inside the fridge.
0:04:29 > 0:04:31So we're going to move over here.
0:04:31 > 0:04:34This is why we needed James out of the way, you see, because we're going
0:04:34 > 0:04:36- to do a little bit of rolling here. - He's always in the way.
0:04:36 > 0:04:40Where's my excess flour? Oh, here. So a little bit of flour on there.
0:04:40 > 0:04:43- Fish is there.- There, and we're going to go through the machine.
0:04:43 > 0:04:47- Sorry, I'll grab this and move over there.- If you don't mind, James.
0:04:47 > 0:04:49- So if you could now do James...- Yes?
0:04:49 > 0:04:51Some garlic and chilli for me, please.
0:04:51 > 0:04:55- Right, OK.- OK. And so straight through the machine.
0:04:55 > 0:04:57You see it's got these little dials, Lesley,
0:04:57 > 0:05:01so you just get it thinner and thinner each time you go through.
0:05:02 > 0:05:05It's very quick to do.
0:05:05 > 0:05:07This is, you know, you could make the pasta the night before,
0:05:07 > 0:05:09let it rest in the fridge and it's ideal.
0:05:09 > 0:05:12And because it's going through the same width you don't have to
0:05:12 > 0:05:15worry about it getting too big. It's not like rolling pastry.
0:05:15 > 0:05:17No, no, no, it's making it thinner each time for you
0:05:17 > 0:05:19as you change the setting.
0:05:19 > 0:05:20The dials go nearer so it gets thinner.
0:05:20 > 0:05:24But you need a machine to do this though, don't you?
0:05:24 > 0:05:27Yeah, I mean if you're really hard-core you can do it by hand
0:05:27 > 0:05:29but it's much better to do it with a machine.
0:05:29 > 0:05:33- Does every Italian kitchen have one of these?- Most of them do.
0:05:33 > 0:05:35Most people will do, yeah. I think so.
0:05:35 > 0:05:39I've always known one in houses and stuff and my grandmother had
0:05:39 > 0:05:43an old wooden board that always used to come out to make the pasta.
0:05:43 > 0:05:44- We still...- A seasoned board.
0:05:44 > 0:05:47Exactly, yeah. There was the whole thing in Italy
0:05:47 > 0:05:49once about these women going against the European government
0:05:49 > 0:05:52because they said you have to have plastic boards, and they said,
0:05:52 > 0:05:54no, we're not getting rid of our wooden boards
0:05:54 > 0:05:56and demonstrated about it.
0:05:56 > 0:05:59Right, so this is the last bit now. As thin as you like.
0:05:59 > 0:06:01You're going to do the golden moment, Lesley, you see.
0:06:01 > 0:06:04You've got a tagliatelle cutter and a linguine.
0:06:04 > 0:06:06I've got a bigger version of this on eBay last week.
0:06:06 > 0:06:10You know one of those things you put your swimming trunks through
0:06:10 > 0:06:12- when you were at school?- Oh, wow.
0:06:12 > 0:06:14It's brilliant, chamois leather to wash your car.
0:06:14 > 0:06:1725 quid, boys, it was a bargain. There you go.
0:06:17 > 0:06:20- There you go, perfect. - They're not listening to me anyway.
0:06:20 > 0:06:26We're in our masterclass, James, come on. Who are you? No, I'm joking.
0:06:26 > 0:06:30Right, so we're going to cut that little bit, let that dry slightly.
0:06:30 > 0:06:33We're cooking it straight away so just a little bit of flour on there.
0:06:33 > 0:06:38Right, so now for our sauce. A touch of olive oil in there.
0:06:38 > 0:06:41- Oh, no, that's wine, sorry!- Yes, sorry, do you want me to do that?
0:06:41 > 0:06:44I knew I'd get something wrong.
0:06:44 > 0:06:48- It's because you were feeding me the champagne before.- Oh, was it?- Yeah.
0:06:48 > 0:06:50It was the three glasses of vodka...
0:06:50 > 0:06:55- It's not me.- Do you know what? I'll do it.- Thank you. What's going on?
0:06:55 > 0:06:57He's trying to stitch me up. It's you, wasn't it, Lawrence?
0:06:57 > 0:07:00It wasn't, it was the fourth glass of Limoncello you
0:07:00 > 0:07:03- had in that break.- She had two Limoncellos in rehearsals.
0:07:03 > 0:07:07I can feel, I've gone "whee", like this. Right, so, garlic.
0:07:07 > 0:07:09I don't know how the crew are still standing, to be honest.
0:07:09 > 0:07:13In there, beautiful, and chilli in there as well.
0:07:13 > 0:07:16- Right.- Where's our red mullet?- Yeah.
0:07:16 > 0:07:19That there, sauteed in there, nice hot pan.
0:07:19 > 0:07:22Would you do this dish with any other kind of fish?
0:07:22 > 0:07:25Yeah, you can do it with shrimps, you can do it with crab, you can
0:07:25 > 0:07:27do it with anything like that, anything that's quick, you know,
0:07:27 > 0:07:31if you've got semi-cooked lobster you can do that as well.
0:07:31 > 0:07:34So that's in the pan like that. A little bit of salt.
0:07:34 > 0:07:37The difference, Lesley's watching, the difference between this
0:07:37 > 0:07:39and the dried pasta that you get is the speed at which you cook it.
0:07:39 > 0:07:41Yeah, that's going to go in.
0:07:41 > 0:07:43We're going to cook the fish now for about a minute
0:07:43 > 0:07:46and then 30 seconds into the pan and it's away.
0:07:46 > 0:07:48But if you wanted to make this in advance and dry it all out,
0:07:48 > 0:07:51what would you put it into? Some semolina flour?
0:07:51 > 0:07:52A little bit of semolina flour.
0:07:52 > 0:07:54A lot of people dry it over things
0:07:54 > 0:07:57but actually all I do is basically keep it in a little bundle
0:07:57 > 0:08:00like that and dry it and lift it straight into the water, let it cook
0:08:00 > 0:08:02for about 30 seconds, then mix it with a fork
0:08:02 > 0:08:04and then it won't break up.
0:08:04 > 0:08:05You know, I think that's it.
0:08:05 > 0:08:09While that's cooking we'll put our pasta straight in there,
0:08:09 > 0:08:13- literally like so. Seasoned water. - Did you want any of this?
0:08:13 > 0:08:17- I do, hold on, James. - She's drinking that.- Honestly!
0:08:17 > 0:08:20My boys in the kitchen at Murano, they're going to think, you know!
0:08:20 > 0:08:22I've got to do service after, I'll be like this after.
0:08:22 > 0:08:25Servage! Uh, food! You know.
0:08:25 > 0:08:28I was a bit like that last night, it was all going wrong.
0:08:28 > 0:08:30I think they just laugh, like this old woman, you know.
0:08:30 > 0:08:32It went well for you as well as him,
0:08:32 > 0:08:35with your ice cream, you were on the Jubilee.
0:08:35 > 0:08:39- Yes. Right.- You were cooking on a boat.
0:08:39 > 0:08:42I was, I was there with Alex from The One Show and we were waiting
0:08:42 > 0:08:45and waiting, but they had us between two bridges
0:08:45 > 0:08:49so we had no signal for about four hours. But it was, despite the
0:08:49 > 0:08:53rain, it was pretty amazing when all those boats and barges went past.
0:08:53 > 0:08:55- Right, pasta straight in, James, please.- All of it?
0:08:55 > 0:08:58All of it, yeah, because I've cut it down a bit
0:08:58 > 0:09:00so that's going to be perfect.
0:09:00 > 0:09:03- That's it. Beauty.- It smells wonderful.- Herbs, my dear.
0:09:03 > 0:09:06- It smells amazing.- Herbs?
0:09:06 > 0:09:11Please, yeah. A little bit of salt there. Little bit of pepper.
0:09:11 > 0:09:15If she drops this it's all going to go horribly wrong. That's it. Beauty.
0:09:15 > 0:09:19And then... And then straight in.
0:09:20 > 0:09:23This is really like... That's the beauty of Italian food.
0:09:23 > 0:09:26- Ready with a knife and fork. - Yes, she's there.
0:09:26 > 0:09:27Tell us what it is again?
0:09:27 > 0:09:31That is roasted red mullet with garlic, chilli, fresh linguine,
0:09:31 > 0:09:32basil and parsley.
0:09:32 > 0:09:34- How fantastic is that?- Thank you.
0:09:38 > 0:09:40- There you go.- There you go. Right.- Fantastic.
0:09:40 > 0:09:44This does look fantastic, I have to say. Dive into that one.
0:09:44 > 0:09:47You've got a little bit of lemon zest in there at the end as well.
0:09:47 > 0:09:51- Which we remembered this time. - Which we remembered this time!
0:09:51 > 0:09:53There you go.
0:09:53 > 0:09:56If you did want to make your own pasta, you could use linguine?
0:09:56 > 0:09:58Exactly, yeah, linguine or spaghettini, you know,
0:09:58 > 0:10:02the thinner one and I actually at home have all the dried pasta.
0:10:02 > 0:10:05It's quick, you know, it's there and you store it.
0:10:05 > 0:10:08- Wow, that's outstanding.- The red mullet is quite a pungent flavour.
0:10:08 > 0:10:09Yeah, it's lovely.
0:10:09 > 0:10:12You know, it can take garlic, it can take the chilli, nice white wine
0:10:12 > 0:10:15- and stuff.- Delicious, the chilli's nice this time. More of a punch.
0:10:15 > 0:10:19- That's what I like.- Punch, yeah. - That's fantastic.- That's beautiful.
0:10:19 > 0:10:20- That's Saturday lunch for me.- Yeah.
0:10:24 > 0:10:29That was a truly mouthwatering lunch from start to finish in just minutes.
0:10:29 > 0:10:32Coming up, I'll be making croissants for presenter Amanda Byram,
0:10:32 > 0:10:34after Rick Stein visits the Duchess of Devonshire's
0:10:34 > 0:10:37garden at Chatsworth House.
0:10:38 > 0:10:42I first came here to Chatsworth ten years ago on a glorious
0:10:42 > 0:10:46September's day. At the same time of year as now, actually.
0:10:46 > 0:10:48Though the weather's not quite so good.
0:10:48 > 0:10:52What struck me was not so much the great house, but the vegetable garden.
0:10:52 > 0:10:53It's like a formal potager.
0:10:53 > 0:10:58It's a delight to see vegetables planted in such a pleasing way.
0:10:59 > 0:11:02I suppose it's a bit the same with restaurants.
0:11:02 > 0:11:05I mean, you get a lovely restaurant, the waiting's good
0:11:05 > 0:11:10and the food is good and the ambience is good. It elevates food.
0:11:10 > 0:11:13Well, that's what this garden does for me for vegetables.
0:11:13 > 0:11:16It just makes me want to go and cook some lovely vegetables.
0:11:20 > 0:11:23Take this. It's called cavolo nero, black cabbage.
0:11:23 > 0:11:26Five years ago it was totally unheard of.
0:11:26 > 0:11:28Well, I know I've knocked supermarkets a bit in this series
0:11:28 > 0:11:32but they're very good at getting hold of new produce.
0:11:32 > 0:11:35You can buy cavolo nero everywhere. It's really caught on.
0:11:35 > 0:11:39It's deep, dark green and has an intense, almost bitter flavour.
0:11:41 > 0:11:43What I do after blanching it is to
0:11:43 > 0:11:47saute it in some olive oil with garlic and fennel seeds,
0:11:47 > 0:11:52then I add the cabbage and just toss it around with some seasoning.
0:11:52 > 0:11:55I first had this on Torcello, one of the islands in the lagoon
0:11:55 > 0:11:59off Venice, where they grow lots of interesting lettuces and brassicas.
0:11:59 > 0:12:02I just like it on its own, maybe with some bread
0:12:02 > 0:12:06and a few slices of Parma ham. And a glass of something like Chianti.
0:12:09 > 0:12:13But then you can't get anything more English than these runner beans.
0:12:13 > 0:12:17I don't know of any other country that reveres them so.
0:12:17 > 0:12:19They taste of an English summer.
0:12:21 > 0:12:22The Duchess of Devonshire,
0:12:22 > 0:12:26whose garden it is, is passionate about British vegetables
0:12:26 > 0:12:30and her free-range chickens that live in a listed chicken house.
0:12:32 > 0:12:35Both she and I share the same soothing feeling
0:12:35 > 0:12:39of being around poultry which have freedom.
0:12:39 > 0:12:42They're so nice and easy and friendly and tame.
0:12:42 > 0:12:44I don't know, just pleasant.
0:12:44 > 0:12:47They are, they're very calming, chickens, aren't they?
0:12:47 > 0:12:50- They get in people's cars here. - Do they like that?
0:12:50 > 0:12:52Well, those hens do but the people don't!
0:12:52 > 0:12:55No, I know, but they should. They should be enchanted by it.
0:12:55 > 0:12:56Then they bag their sandwiches.
0:12:56 > 0:13:00It's all right until they're chicken sandwiches, then it's not so good.
0:13:02 > 0:13:03Come on.
0:13:05 > 0:13:07What about these eggs then?
0:13:07 > 0:13:10How do they compare to the ones you buy?
0:13:10 > 0:13:12They're a different colour, different taste,
0:13:12 > 0:13:14different yolks, different everything.
0:13:14 > 0:13:16The chickens have as much grass as they want.
0:13:16 > 0:13:19They get out and peck all day, worms and all the rest.
0:13:19 > 0:13:23And that's what they produce. But they are more expensive.
0:13:23 > 0:13:27Well, they have to be, presumably,
0:13:27 > 0:13:31but it just seems like we sort of use things like eggs and chickens
0:13:31 > 0:13:34without any sort of real...
0:13:34 > 0:13:37doing them the justice they deserve.
0:13:37 > 0:13:40I can only tell you that these eggs go in to the farm shop
0:13:40 > 0:13:44- at eight in the morning and by nine, they've gone.- That says it all.
0:13:44 > 0:13:47Yeah, it does, really.
0:13:47 > 0:13:50This is a celebration of free-range eggs and the most popular
0:13:50 > 0:13:53breakfast dish in northern Mexico.
0:13:53 > 0:13:56It always comes with refried beans.
0:13:56 > 0:14:00They're not fried twice, it just means well-cooked.
0:14:00 > 0:14:02I'm using black beans, which I fry in lard,
0:14:02 > 0:14:06then I add some of the water I boiled the beans in
0:14:06 > 0:14:08and make a bean mash.
0:14:08 > 0:14:11Well, huevos rancheros, sort of ranch-style eggs, it's a
0:14:11 > 0:14:14perfect combination, really.
0:14:14 > 0:14:16You've got to have the corn tortillas.
0:14:16 > 0:14:19You've got to have the chilli sauce, that's tomato and chilli sauce.
0:14:19 > 0:14:22You've got to have free-range eggs,
0:14:22 > 0:14:25because this is a celebration of eggs.
0:14:25 > 0:14:30And actually you've got to have the refried beans as well. Frijoles...
0:14:30 > 0:14:34Excuse my Spanish. Frijoles refritos.
0:14:34 > 0:14:38I've been eating huevos rancheros since I was 21, which is
0:14:38 > 0:14:41the first time I went to Mexico and it was just the best dish ever.
0:14:41 > 0:14:44I didn't have a lot of money at the time.
0:14:44 > 0:14:47I mean, I remember, you remember in the '60s there was a book
0:14:47 > 0:14:51called Living In Europe On Five Dollars A Day.
0:14:51 > 0:14:53I was thinking, five dollars, you're rich!
0:14:53 > 0:14:57I mean, we were on about 80 cents, me and these two English guys.
0:14:57 > 0:15:01We were travelling around Mexico in an old Dodge Dart convertible.
0:15:01 > 0:15:04Only, it was their car. So they slept in the car.
0:15:04 > 0:15:08I slept on the beach, in the desert, everywhere on my own.
0:15:08 > 0:15:13Once, in the desert there were rattlesnakes very close because I could hear them.
0:15:13 > 0:15:17And on the beach in Acapulco, I had all my backpack stolen.
0:15:17 > 0:15:21Funny thing was, I was really devastated
0:15:21 > 0:15:26when the backpack was stolen, but after it had gone it was a delight.
0:15:26 > 0:15:31The Latin for baggage is impedimenta, and it really is, you know.
0:15:31 > 0:15:35We just had a little duffle bag after that and I was free. You know?
0:15:35 > 0:15:38I lost all my mementoes, but what are mementoes?
0:15:39 > 0:15:44So, corn tortillas, you just mix cornmeal and water
0:15:44 > 0:15:47and mould them a bit smaller than golf balls.
0:15:47 > 0:15:49You really need a Mexican press.
0:15:49 > 0:15:51They're quite popular in kitchen shops now
0:15:51 > 0:15:54and you line it with paper to stop them sticking.
0:15:54 > 0:15:57A quick press and peel them off the paper.
0:15:57 > 0:16:00I cook them straight on the hot plate of the cooker,
0:16:00 > 0:16:03but use a heavy skillet if you don't have one.
0:16:03 > 0:16:07Turn them over and catch the aroma of the corn, which has
0:16:07 > 0:16:14an unforgettable limey smell from the slaked lime they soak the corn in.
0:16:14 > 0:16:16The sauce, it's corn oil, of course.
0:16:16 > 0:16:20And I'm frying some onion and garlic in it, then chopped tomatoes
0:16:20 > 0:16:24and some green chillies, seeds and all this time.
0:16:24 > 0:16:29I'm using jalapenos, the most famous Mexican chilli and quite hot.
0:16:29 > 0:16:33And finally some seasoning. And that's it.
0:16:33 > 0:16:35All we have to do is fry the eggs.
0:16:35 > 0:16:38And it really does matter that they're free-range.
0:16:38 > 0:16:41I think it is so good that the supermarkets are saying all
0:16:41 > 0:16:45egg production should be free-range in the future.
0:16:45 > 0:16:48I mean, who would have thought that five years ago?
0:16:48 > 0:16:52To finish the dish, two tortillas, it's got to be.
0:16:52 > 0:16:54And those golden yolked eggs on top.
0:16:54 > 0:16:58I like to fry them so that they're crisp around the edges.
0:16:58 > 0:17:00And then a generous quantity of sauce.
0:17:00 > 0:17:04And finally, the frijoles refritos to finish the dish.
0:17:04 > 0:17:06And a cup of black coffee.
0:17:12 > 0:17:13That looked delicious.
0:17:13 > 0:17:15This week, I thought I'd do a masterclass in something
0:17:15 > 0:17:19most of you have never thought about making yourself. The croissant.
0:17:19 > 0:17:21It's not as hard as you think.
0:17:21 > 0:17:23All it requires is a little bit of planning and time.
0:17:23 > 0:17:26And a special cutter, which I'll get to in a minute.
0:17:26 > 0:17:30First of all, we start off with our dough. It's an enriched yeast dough.
0:17:30 > 0:17:33Very similar to a doughnut, really,
0:17:33 > 0:17:36but we add the butter in a different way of doing it.
0:17:36 > 0:17:39- We add the butter in a different way.- Can you do it with olive oil?
0:17:39 > 0:17:40No, you can't.
0:17:40 > 0:17:43We've got some plain flour in here and then some yeast.
0:17:43 > 0:17:46It's important to keep the yeast separate to the salt,
0:17:46 > 0:17:47because the salt will kill the yeast.
0:17:47 > 0:17:50- But sugar feeds the yeast.- Oooh!
0:17:50 > 0:17:52Keep it separate for the moment.
0:17:52 > 0:17:55- Learning something new.- It's a bit like making bread at this point.
0:17:55 > 0:17:57But you can add cold water.
0:17:57 > 0:17:59The only difference between cold water and warm water
0:17:59 > 0:18:00is how quickly it will prove.
0:18:00 > 0:18:03So we just add the water to mix it really.
0:18:03 > 0:18:05Use a dough hook for this.
0:18:05 > 0:18:07You really wouldn't want to make this by hand
0:18:07 > 0:18:10because you've got ten minutes of mixing in a machine,
0:18:10 > 0:18:12which equates to a good 20 minutes by hand.
0:18:12 > 0:18:14You just keep adding this gradually,
0:18:14 > 0:18:18just till the dough starts to bring together.
0:18:18 > 0:18:21This is very similar to how you make bread,
0:18:21 > 0:18:23but without the amount of sugar we put in there.
0:18:23 > 0:18:27You bring it all together like that. As the dough starts to mix up...
0:18:27 > 0:18:30we can then use that dough hook to start to mix it together.
0:18:30 > 0:18:33This is going to strengthen that gluten in the flour.
0:18:33 > 0:18:35You keep mixing that for about ten minutes
0:18:35 > 0:18:38and it'll start to come together into a really smooth dough.
0:18:38 > 0:18:40Put it in the fridge.
0:18:40 > 0:18:43This is where you need to add a little bit of planning with this.
0:18:43 > 0:18:45Pop it in the fridge.
0:18:45 > 0:18:47You wouldn't normally put bread in the fridge
0:18:47 > 0:18:49but this way it slowly proves.
0:18:49 > 0:18:52Bread will prove in the fridge, it just takes longer.
0:18:52 > 0:18:55- So we've got our bit of dough like this.- Look at that.
0:18:55 > 0:19:00That is your pastry. What you can do is pin this out.
0:19:00 > 0:19:02Flour, first of all.
0:19:02 > 0:19:06We take a bit of flour like that.
0:19:06 > 0:19:08And just carefully pin it all out.
0:19:08 > 0:19:13What you're looking for for this is about
0:19:13 > 0:19:15two A4-size pieces.
0:19:15 > 0:19:18Because then one of the A4-size pieces...
0:19:18 > 0:19:19needs half a kilo of butter.
0:19:19 > 0:19:22Oh! That's a heart attack waiting to happen!
0:19:22 > 0:19:24This is heaven just right here!
0:19:24 > 0:19:28SHE LAUGHS
0:19:28 > 0:19:33- Wow!- Check that out. That's a sandwich at my house, that is.
0:19:33 > 0:19:36We just take that over like that. Fold it over.
0:19:36 > 0:19:38This is what we call lamination,
0:19:38 > 0:19:41the lamination of the butter in the dough.
0:19:41 > 0:19:45- Do you think the French put that much butter in?- Yes, they do, absolutely.
0:19:45 > 0:19:49- Henry will back me up on this one. - Totally.- Trained in Normandy.
0:19:49 > 0:19:52That's where they put the most amount of butter, in Normandy.
0:19:52 > 0:19:56It is fantastic. But the idea is the butter needs to be cold.
0:19:56 > 0:20:00What you do, this is the lamination side of it. You roll it out.
0:20:00 > 0:20:03It may look as if it's got a big dollop of butter in it
0:20:03 > 0:20:07in a minute, but it's a bit like making puff pastry at this point.
0:20:07 > 0:20:14What you then do is you fold each one again... and again.
0:20:14 > 0:20:18And then roll it out again. You do it the opposite way.
0:20:18 > 0:20:20You keep doing this and doing this three times,
0:20:20 > 0:20:22each time you can put it in the fridge.
0:20:22 > 0:20:24It's basically a butter sandwich.
0:20:24 > 0:20:28- Kind of, yeah.- It's no wonder they're so tasty!- Yes, exactly.
0:20:28 > 0:20:31Then what you do is you take the finished one,
0:20:31 > 0:20:35after you've basically done this three times, which that is.
0:20:35 > 0:20:38You can see there's a little bit of butter in there
0:20:38 > 0:20:40but it's mainly all gone.
0:20:40 > 0:20:43- Then you need a big space.- OK.
0:20:43 > 0:20:47Lots and lots of flour on the board. And then you can roll it all out.
0:20:47 > 0:20:49So you do this, this is the final time,
0:20:49 > 0:20:51this is where you get the croissant.
0:20:51 > 0:20:53Roll it out again. Almost the butter has gone.
0:20:53 > 0:20:56It's a good workout, for all the fat you'll put on from the butter.
0:20:56 > 0:20:59Yeah. Fact that we're putting tons of chocolate in as well.
0:20:59 > 0:21:01Kind of negates itself.
0:21:01 > 0:21:03- I know you like your chocolate. - I do!
0:21:03 > 0:21:06The idea is you just... Take your time.
0:21:06 > 0:21:08That's the great thing about making croissants.
0:21:08 > 0:21:13I spent nine months of my life on pastry sections making this.
0:21:13 > 0:21:16When's the last time you made a croissant from scratch?
0:21:16 > 0:21:18About 15 years ago, I think.
0:21:18 > 0:21:20The first times,
0:21:20 > 0:21:23I was about ten when I was working in the South of France.
0:21:23 > 0:21:28- Hang on, isn't that like child labour or something?- It was, yes.
0:21:28 > 0:21:32In Yorkshire, when you can walk you can work, lad. That was it.
0:21:32 > 0:21:34You pin it all out like this.
0:21:34 > 0:21:36They used a proper machine
0:21:36 > 0:21:41that used to slide it backwards and forwards in there.
0:21:41 > 0:21:45With it being almost like a bread dough and yeast,
0:21:45 > 0:21:48it's actually still living now, that yeast is still working.
0:21:48 > 0:21:54Every time you do it, it does have a habit of shrinking back.
0:21:54 > 0:21:56I'm exhausted just watching you.
0:21:56 > 0:22:01- It's good.- Is it, really?
0:22:01 > 0:22:04It's much easier to buy 'em!
0:22:04 > 0:22:07But it doesn't taste the same.
0:22:07 > 0:22:08One last time.
0:22:08 > 0:22:12You want to get it about 4-5mm thick.
0:22:12 > 0:22:17This obviously isn't going to produce just one croissant.
0:22:17 > 0:22:20Are you sure you're all right there? SHE LAUGHS
0:22:20 > 0:22:24There are beads of sweat collecting on his forehead!
0:22:26 > 0:22:29Right. So this croissant lark is really easy.
0:22:31 > 0:22:35Look at that. We're there.
0:22:35 > 0:22:37Then what you do, lift that.
0:22:37 > 0:22:39It's like a duvet.
0:22:39 > 0:22:44Lift that off like that. Dust the flour in. Then on for the machine.
0:22:44 > 0:22:46BANGS LOUDLY
0:22:46 > 0:22:49- Is that this thing here?- This is this thing.- This weapon you had before.
0:22:49 > 0:22:50This is ace.
0:22:50 > 0:22:52What you need to do, before you do the croissant,
0:22:52 > 0:22:57just lift it up like that. It will tighten the dough up.
0:22:57 > 0:23:00If you roll this out and then do it, it starts to shrink a little bit.
0:23:00 > 0:23:02- Lift the dough up like that. - You're out of breath!
0:23:02 > 0:23:05SHE LAUGHS
0:23:05 > 0:23:08Start one end and work your way through.
0:23:08 > 0:23:09Oh, wow - look at that!
0:23:09 > 0:23:12- See, it was worth it, wasn't it? - It was!
0:23:12 > 0:23:15- That's amazing.- And now I can't remember what you do.
0:23:15 > 0:23:18You take the dough like this.
0:23:18 > 0:23:21And you pin it, point this up...
0:23:21 > 0:23:22and roll it.
0:23:25 > 0:23:28And that's it? Look at that.
0:23:28 > 0:23:30That's amazing. Can I do one?
0:23:30 > 0:23:33Now you're here and it's your birthday...
0:23:33 > 0:23:35You can do one, there you go.
0:23:35 > 0:23:39- Pin it.- You pin it, yes.
0:23:39 > 0:23:42- Shall we have a croissant-off? - Yes, go on.
0:23:42 > 0:23:43It's a bit different...
0:23:43 > 0:23:47Roll it all up with the chocolate in it.
0:23:47 > 0:23:50- It's a far cry away from those manic shows you are doing.- Look at that!
0:23:50 > 0:23:52You started off on the Big Breakfast, didn't you?
0:23:52 > 0:23:54- I did, many years ago. - 2001, I believe.
0:23:54 > 0:23:57When Jesus was a boy, way back when.
0:23:57 > 0:23:59They had their ten years, not anniversary,
0:23:59 > 0:24:02but since it came off air.
0:24:02 > 0:24:05That was the first thing I did on UK television.
0:24:05 > 0:24:09I started out in Ireland on a morning show called Ireland AM.
0:24:09 > 0:24:13And most recently we've seen you on Total Wipeout.
0:24:13 > 0:24:16- I can't believe the show's ending. - You can't? Neither can I!
0:24:16 > 0:24:19It's... All good things must come to an end at some point.
0:24:19 > 0:24:21There is one show left to air,
0:24:21 > 0:24:24and that's going to happen at the end of this year.
0:24:24 > 0:24:27But it's funny because most people say to me that they
0:24:27 > 0:24:30just can't imagine the days when Wipeout wasn't around.
0:24:30 > 0:24:32It's been on air for four years.
0:24:32 > 0:24:34- It seems to have been on air for a lot longer.- For ever, I know.
0:24:34 > 0:24:37It's kind of the modern-day It's A Knockout, really.
0:24:37 > 0:24:38If I had a penny for everyone who said,
0:24:38 > 0:24:40"Oh, can I have a go on your big red balls?
0:24:40 > 0:24:42I would be a rich woman!
0:24:42 > 0:24:45It's The Sweeper that's the best one, that's the best one.
0:24:45 > 0:24:47- Oh, we should have got you on it.- No.
0:24:47 > 0:24:50- There's still time yet.- I said I like it, I didn't say I'd go on it.
0:24:50 > 0:24:53That is about as far as the workout I'm going to get as well.
0:24:53 > 0:24:56But straight after that, that one goes off air,
0:24:56 > 0:24:58but you're doing two things new. Tell us about that.
0:24:58 > 0:25:02There's a show on Sky1, which actually is on air at the moment.
0:25:02 > 0:25:06It's called Don't Stop Me Now. It's a talent show with a twist.
0:25:06 > 0:25:10So we basically get comedians, singers and variety acts
0:25:10 > 0:25:14and give them the opportunity to win £25,000 per show.
0:25:14 > 0:25:17And as they are performing, all the audience members have a keypad,
0:25:17 > 0:25:22and if within a space of 100 seconds they don't impress the audience,
0:25:22 > 0:25:24the singers go through a trap door, the comedians...
0:25:24 > 0:25:26- Through a trapdoor?!- Oh, yeah.
0:25:26 > 0:25:30The comedians go through a brick wall and the variety acts get exploded.
0:25:30 > 0:25:32So...no pressure.
0:25:32 > 0:25:35There's kind of a theme here, isn't there?
0:25:35 > 0:25:39- Me laughing at the misfortunes of others.- Yeah.- It's what I do.
0:25:39 > 0:25:40That's Sky1.
0:25:40 > 0:25:43That's for Sky1, and tomorrow night Chris Moyles is on our show.
0:25:43 > 0:25:46And the other interesting show you're doing at the moment is
0:25:46 > 0:25:49- The Angel. Tell us about that.- Yes, is fantastic!- With Mr John Caudwell.
0:25:49 > 0:25:50Mr John Caudwell,
0:25:50 > 0:25:54who is the highest-paying taxpayer in Britain, I believe.
0:25:54 > 0:25:57- He's the Phones4U man. - He is, yes.
0:25:57 > 0:26:00And he started out his business a few years ago with 26 phones
0:26:00 > 0:26:04worth £1,200, and turned it into a £2 million business.
0:26:04 > 0:26:08And his principle is, it's not the product that makes you a billionaire,
0:26:08 > 0:26:13it's how you sell it and the team you work with and your personality.
0:26:13 > 0:26:18So I liken it to a mix of The Voice meets Dragons Den.
0:26:18 > 0:26:20You've got five entrepreneurs per show.
0:26:20 > 0:26:22John does not know what any of their ideas are,
0:26:22 > 0:26:27and through a series of rounds he eliminates one per round, not knowing what their business is,
0:26:27 > 0:26:31and then he finds out what the business is after he's eliminated them.
0:26:31 > 0:26:36So he invests £100,000 every night into the person
0:26:36 > 0:26:39that he believes is the entrepreneur for him
0:26:39 > 0:26:41and that's it, so it's a simple format.
0:26:41 > 0:26:44- Yeah.- It's the first time something like this has been done
0:26:44 > 0:26:45as a shiny floor format, really,
0:26:45 > 0:26:47so he's putting his money where his mouth is.
0:26:47 > 0:26:49Yeah, it's a really good little show.
0:26:49 > 0:26:50I've got an idea about a bakery, look.
0:26:50 > 0:26:52Yeah, so what is your idea, then?
0:26:52 > 0:26:54I'm just quite happy just doing this,
0:26:54 > 0:26:56as long as somebody else rolls it out for me.
0:26:56 > 0:26:58- It's worth £100,000, that croissant. - It is.
0:26:58 > 0:27:00There's a lot of money in bread and flour, you see.
0:27:00 > 0:27:02All you do is you... These are the little...
0:27:02 > 0:27:06These are the chocolate sticks. You can buy these online, really.
0:27:06 > 0:27:08- That's the best way to do it. - Or you can make them.
0:27:08 > 0:27:11It's not just some random chocolate you put in there,
0:27:11 > 0:27:14it's got to be baker's chocolate, otherwise it oozes out everywhere,
0:27:14 > 0:27:16but you can use dark chocolate for this one but the idea is
0:27:16 > 0:27:19you just roll it up like that and you can make pain au chocolat
0:27:19 > 0:27:21the same, but you've just got to cut it into squares.
0:27:21 > 0:27:25If you haven't got one of these, go to the shops
0:27:25 > 0:27:28and buy one or buy your croissants, anyway.
0:27:28 > 0:27:30Right, eggwash, let it prove and
0:27:30 > 0:27:32then bake these for 15 minutes in an oven
0:27:32 > 0:27:34that's 400 degrees Fahrenheit...
0:27:34 > 0:27:37- These are some you prepared... - ..200 degrees centigrade.- ..earlier.
0:27:37 > 0:27:40These are the ones that I bought at the shop this morning.
0:27:40 > 0:27:42- No, they're not. Are they, really? - These were made this morning.
0:27:42 > 0:27:44- Can I have one? - But the idea of this...
0:27:44 > 0:27:46I think that's the one that's got the chocolate.
0:27:46 > 0:27:49- Yes, it's got the chocolate.- Yes. - Break it open, see what you think.
0:27:49 > 0:27:50OK. I was just going to just...
0:27:50 > 0:27:53It's the lamination of the butter in the...
0:27:53 > 0:27:54Not sure if Henry will admit to this.
0:27:54 > 0:27:57..but it's the lamination of the butter in the dough which makes it
0:27:57 > 0:28:00and you cannot make this with margarine, you must use all butter.
0:28:03 > 0:28:06- I have no words.- But it is quite fattening.- That is amazing.
0:28:11 > 0:28:13That croissant roller is the bee's knees.
0:28:13 > 0:28:15Everybody should have one and if you'd like to have a go
0:28:15 > 0:28:17at making your own croissants or trying
0:28:17 > 0:28:19any of the recipes from today's show,
0:28:19 > 0:28:23they're just a click away on our website which is bbc.co.uk/recipes.
0:28:23 > 0:28:25We're not live today, so instead we're looking back
0:28:25 > 0:28:28at some of the fantastic cooking from the Saturday Kitchen archive
0:28:28 > 0:28:33and next up Tom Aikens shows us exactly what to do with pork belly.
0:28:33 > 0:28:35- Morning.- Good to have you on the show.- Good morning.
0:28:35 > 0:28:38- A serious dish, this. What are we cooking?- I'll quickly go through it.
0:28:38 > 0:28:41I've got a piece of pork belly here that's just come as it was.
0:28:41 > 0:28:46We're doing pork belly, sliced, with some roast scallops, baby squid,
0:28:46 > 0:28:48and then in the sauce we've got a shallot reduction
0:28:48 > 0:28:51with a balsamic vinegar and then some caramelised onion
0:28:51 > 0:28:53which is to glaze with balsamic vinegar as well.
0:28:53 > 0:28:56I'll get on with these, you gave me a job already.
0:28:56 > 0:28:57- Tell us that about it. - The pork belly,
0:28:57 > 0:29:00basically this has been soaking and then we brought it up to a boil,
0:29:00 > 0:29:04then, to get rid of all the scum, we put it in a clean pan of water.
0:29:04 > 0:29:09And then the vegetables, we've got celery, carrots,
0:29:09 > 0:29:11which you can peel those straight after.
0:29:11 > 0:29:12What you do is just put it into cold water,
0:29:12 > 0:29:15- leave it to soak for what? - Well, a day.- A day.
0:29:15 > 0:29:17- Yeah, and then...- Bring it to the boil in the pan.
0:29:17 > 0:29:19- Bring it to the boil.- OK.
0:29:19 > 0:29:22And then bung all this in, you've got a clove of garlic,
0:29:22 > 0:29:24bay leaf, thyme, salt and pepper,
0:29:24 > 0:29:28so that will take about two and a half, three hours to cook.
0:29:28 > 0:29:32- Just going to get rid of this pan here.- There you go.- Out the way.
0:29:33 > 0:29:37So those onions are just going to caramelise in butter, bit of salt.
0:29:37 > 0:29:43- Yeah. Can do that. - We want the salt on there.
0:29:45 > 0:29:51- There we go.- So, I mean, mixing pork belly and fish, great combination.
0:29:51 > 0:29:53- It's lovely, yeah. - Quite an unusual combination
0:29:53 > 0:29:55- for people to listen to it for the first time.- It's...
0:29:55 > 0:29:58I mean, they're both very rich indeed but then to cut it
0:29:58 > 0:30:02we've got the balsamic vinegar with the caramelised onion
0:30:02 > 0:30:04and the shallot sauce, so it is a very rich dish,
0:30:04 > 0:30:07- but very satisfying.- You're a busy man...- Not for the health conscious.
0:30:07 > 0:30:11Not for the health-conscious! Now you've been an incredibly busy man
0:30:11 > 0:30:13and you talk about health-conscious,
0:30:13 > 0:30:17couple of weeks ago you were cycling, not the Tour de France...
0:30:17 > 0:30:21No, not quite. I was doing a bike race in the Alps.
0:30:21 > 0:30:28I did 110 miles in 9 hours, just raising money for charity.
0:30:28 > 0:30:33It was incredible, but it was, I would say, going to hell and back.
0:30:33 > 0:30:36Nine hours. I did it from half past seven in the morning
0:30:36 > 0:30:38till about four o'clock, half past four.
0:30:38 > 0:30:42But not only that, you've got... I mean, you've got your restaurant
0:30:42 > 0:30:47in Chelsea now and it's almost like a cafe/brasserie type of stuff.
0:30:47 > 0:30:51Yes, Tom's Kitchen, which has been open since November last year
0:30:51 > 0:30:53CLATTER And that's...
0:30:53 > 0:30:56- What was that?- Don't worry. - It was me. I could shoot you.
0:30:56 > 0:31:02That's been going very well, it's incredible and that's open
0:31:02 > 0:31:06seven days a week, so it's been very, very busy from since we opened.
0:31:06 > 0:31:08Is this the kind of dish you've got on the menu there?
0:31:08 > 0:31:11Yes, kind of, we've got something very similar
0:31:11 > 0:31:12and it is pretty much the same.
0:31:12 > 0:31:15We've done a pork belly dish with the scallops,
0:31:15 > 0:31:17just without the squid, but it's delicious.
0:31:17 > 0:31:18So you've taken over London,
0:31:18 > 0:31:20you've got your Michelin-starred restaurant,
0:31:20 > 0:31:22- you've got your canteen...- Yeah.
0:31:22 > 0:31:25..new venture in September which is the one that I'm looking forward to.
0:31:25 > 0:31:29- Indeed, we're doing a fish-and-chip shop, funnily enough.- A chippy.
0:31:29 > 0:31:33- A chippy and that's going to be Tom's Place without the I...- OK.
0:31:33 > 0:31:35- ..without the I.- Yeah.
0:31:35 > 0:31:40And that's opening middle to end of September and it's going to be
0:31:40 > 0:31:437 days a week, 11 to 11, fish and chips all day.
0:31:43 > 0:31:46But different fish as well, I mean, you've spent a lot of time
0:31:46 > 0:31:47studying fish as well, really.
0:31:47 > 0:31:49- I have, yeah.- Going out and sourcing produce you were...
0:31:49 > 0:31:51You went down to Cornwall, didn't you?
0:31:51 > 0:31:54I went down to Cornwall for three days,
0:31:54 > 0:31:57Sunday, Monday, Tuesday, Wednesday and I actually went to sea
0:31:57 > 0:32:01with a few fisherman, force six and six, blowing gales...
0:32:01 > 0:32:03But different fish to what we're used to,
0:32:03 > 0:32:06we used to cod and haddock, you're going to do something different.
0:32:06 > 0:32:11Yeah, more sustainable fishing, so we're using ling, pollock, gurners,
0:32:11 > 0:32:13a sole called a megrim sole, commonly known as a witch sole
0:32:13 > 0:32:16and these will all be breaded and battered
0:32:16 > 0:32:18and then for the ladies of Chelsea, we're doing...
0:32:18 > 0:32:20Ladies of Chelsea. Yeah.
0:32:20 > 0:32:21Slightly healthier, different fish.
0:32:21 > 0:32:24There will be bass, mussels, bouillabaisse.
0:32:24 > 0:32:27- But obviously, without the, without the grease.- Without the grease.
0:32:27 > 0:32:29Don't forget...
0:32:29 > 0:32:31We're doing some lovely chips in beef dripping as well.
0:32:31 > 0:32:33I'm in the queue already.
0:32:33 > 0:32:36- You cook that and then you press this?- Press it. That's been pressed.
0:32:36 > 0:32:39It's gone cold so that's going to take about three hours.
0:32:39 > 0:32:42So what we're going to do is trim it up a little bit.
0:32:42 > 0:32:44OK. Make it nice and neat.
0:32:44 > 0:32:46If you want to take these scallops here, and squid.
0:32:46 > 0:32:50Slice the scallops in half and do the little squid in ringlets.
0:32:50 > 0:32:53These are the old hand-dived scallops, of course. Lovely.
0:32:53 > 0:32:55Yeah. Not dredged.
0:32:55 > 0:32:59The dreaded dredged. No. When we get those we get them from Scotland
0:32:59 > 0:33:02and they come up still alive.
0:33:02 > 0:33:05I mean, by the time we get them in London, they're still popping in their shells.
0:33:05 > 0:33:07I was actually up there a couple of weeks ago
0:33:07 > 0:33:10and I was amazed by how close to the shore they actually picked these.
0:33:10 > 0:33:15- Yeah.- You know, literally, three, four, five metres out. That's it.
0:33:15 > 0:33:19What a combination, you know, pork and scallops.
0:33:19 > 0:33:21- Goes ever so well together. - It is.
0:33:21 > 0:33:24I mean, it is, I think it's a very simple dish.
0:33:24 > 0:33:26There is a little bit of preparation,
0:33:26 > 0:33:27obviously, and time, in cooking the belly
0:33:27 > 0:33:31but apart from that, it's a considerably cheap-ish dish,
0:33:31 > 0:33:34obviously, bar the scallops, you know, to cook.
0:33:34 > 0:33:37Good dish to have for breakfast, I would have thought.
0:33:37 > 0:33:39Good dish for breakfast. Certainly is. Certainly is.
0:33:39 > 0:33:42Pork belly often a dish that people don't really go for
0:33:42 > 0:33:45because they're quite worried about the cooking of it.
0:33:45 > 0:33:47Like you said, it's quite fatty.
0:33:47 > 0:33:50And also the fact that if you, obviously, the way that we cook it,
0:33:50 > 0:33:55it does spit a little bit so we have to be a little bit wary of that.
0:33:55 > 0:33:58I'm going to do two pieces of pork belly in there.
0:34:00 > 0:34:02You mentioned the fact that it could spit.
0:34:02 > 0:34:05- Cos that's the water that we cooked it in, yeah?- It does, yeah.
0:34:05 > 0:34:07It does spit a little.
0:34:10 > 0:34:13OK. But this pork, it's not just great what you are going to do there
0:34:13 > 0:34:15but once you've cooked it, you could use it for salads...
0:34:15 > 0:34:18Salads and everything else, definitely.
0:34:18 > 0:34:20Like you say, for breakfast.
0:34:20 > 0:34:23Once that's reduced down, I'll put a little bit of stock on there.
0:34:23 > 0:34:27- Do you want some stock in there now? - Yeah, just a couple of tablespoons.
0:34:27 > 0:34:30- Now, you're cooking the pork off. Frying away.- Frying away.
0:34:30 > 0:34:32Scallops I've got there.
0:34:32 > 0:34:36So we're going to cook it all in the same pan so we get all of the flavours together.
0:34:36 > 0:34:40So we seal the pork belly on one side then put in the scallops
0:34:40 > 0:34:43and then cook them on one side, a little bit of butter,
0:34:43 > 0:34:45squid and then deglaze it with...
0:34:45 > 0:34:48- Want me to season the scallops? - ..balsamic vinegar. Yeah.
0:34:48 > 0:34:52I'm just going to put a whack a bit of vinegar in the onion.
0:34:54 > 0:34:58- Just let that reduce down. - That's balsamic going in.
0:34:58 > 0:35:04- Do you want the scallops in?- Yeah, let's get them in. Careful, now.
0:35:07 > 0:35:11- There you go. - OK. We are just going to saute those.
0:35:12 > 0:35:15I'll move that over to there. Get that reducing.
0:35:15 > 0:35:18- There we go.- OK. - How's that?- Brilliant.- Done.
0:35:21 > 0:35:24So what's next on Tom's culinary empire list?
0:35:24 > 0:35:27You've got the restaurant you've got the canteen.
0:35:27 > 0:35:31Got the fish and chip shop and that's about it for the moment.
0:35:31 > 0:35:35I mean, we are going to do a few more Tom's Kitchens probably next year.
0:35:35 > 0:35:37If I can fit them in.
0:35:37 > 0:35:41I'm going to take a nice holiday in August cos I think I deserve it.
0:35:41 > 0:35:43- You deserve one.- Definitely.
0:35:43 > 0:35:45So what we'll do, we're going to put a touch of butter in there.
0:35:45 > 0:35:48Just to caramelised those up.
0:35:49 > 0:35:51I'll take those.
0:35:51 > 0:35:54- And the great thing about this is you can cook it all in one pan.- Yeah.
0:35:54 > 0:35:58- Obviously gives it all the flavour. - And you got the squid.
0:35:59 > 0:36:01Just give that 30 seconds.
0:36:03 > 0:36:07There you go. That's it. All in one pan. Like you said, breakfast.
0:36:07 > 0:36:10- Scallops for breakfast.- I'll stick it on the fast one, there.
0:36:13 > 0:36:16Delicious. Also, I love this with apple mash and stuff like that.
0:36:16 > 0:36:19- Yeah.- This pork belly.- Really lovely.
0:36:19 > 0:36:22- Just turn these over. - Nicely coloured.
0:36:23 > 0:36:27Now, do the Italians use much combination between fish and pork?
0:36:27 > 0:36:28Yes, they do, as well.
0:36:28 > 0:36:32You know, pork you can use for almost everything. It is fantastic.
0:36:32 > 0:36:35Especially the belly of pork is so cheap.
0:36:35 > 0:36:38Not many people go for belly of pork so this way, actually,
0:36:38 > 0:36:41when you boil the pork,
0:36:41 > 0:36:43it's lots of fat goes out and then
0:36:43 > 0:36:46when you press it out, it stays compact.
0:36:46 > 0:36:48I just love this particular dish.
0:36:50 > 0:36:52- Right.- OK. Vinegar.
0:36:54 > 0:36:57- I think you put a little bit too much chicken stock in there.- Sorry, chef.
0:36:57 > 0:37:00- HE SIGHS - I'll reduce it down quick.
0:37:00 > 0:37:02Right, some vinegar in there.
0:37:02 > 0:37:04- He stitched me.- He stitched. - He stitched me.
0:37:04 > 0:37:07- Try to forgive it. - That's ready.
0:37:07 > 0:37:09- Ready. You plate it up. - Lovely flavour.
0:37:09 > 0:37:11So, pork belly on.
0:37:13 > 0:37:18Like so. Put a little bit of the caramelised onion on the bottom.
0:37:21 > 0:37:25And then the scallops. Right on there.
0:37:25 > 0:37:29And literally, you put the squid in there last-minute,
0:37:29 > 0:37:31- very quick to cook. - Last-minute.
0:37:34 > 0:37:36Squid along the top.
0:37:42 > 0:37:46- There you go.- I'm looking forward to tasting this. There we go.
0:37:46 > 0:37:48Come on! Reduce, reduce, reduce!
0:37:51 > 0:37:54- There's a spoon.- A spoon and then we're ready.- There you go.
0:38:00 > 0:38:02I could do with a little bit more reducing
0:38:02 > 0:38:06but seeing as we're in a rush. OK. And over there.
0:38:06 > 0:38:08Tom, just remind us what the dish is again?
0:38:08 > 0:38:11So you've got a nice piece of pan-fried pork belly,
0:38:11 > 0:38:14caramelised onion with balsamic vinegar,
0:38:14 > 0:38:17- roast scallops and then baby squid. - Easy as that.- Delicious.
0:38:22 > 0:38:26- Tom, you're a genius. Over here. - Why, thank you.
0:38:26 > 0:38:28Don't get called that much these days any more.
0:38:28 > 0:38:32Sit down. Dive into that, guys.
0:38:32 > 0:38:34- Ladies, ladies first. - Tuck into that.
0:38:34 > 0:38:39- That's a healthy portion size. Man-size.- Smells fantastic.
0:38:39 > 0:38:41- Pork belly is worth the effort, isn't it?- It is.
0:38:41 > 0:38:43It is, definitely. Definitely.
0:38:43 > 0:38:47I think it's a cut of meat that isn't really used enough.
0:38:47 > 0:38:49- Cos it's inexpensive, isn't it? - Cheap cut of meat.
0:38:49 > 0:38:51- Delicious.- Like that?
0:38:51 > 0:38:53What do you mean shake hands with him?
0:38:53 > 0:38:56- You didn't shake hands with me before!- Let's not argue, boys!
0:39:00 > 0:39:03How does he stay so slim with food like that?
0:39:03 > 0:39:07That will be the 110 mile cycle ride in the Alps.
0:39:07 > 0:39:09Now it's time for those Two Fat Ladies to spend
0:39:09 > 0:39:11a day at the races in Northumberland.
0:39:16 > 0:39:19Don't forget to stop before you go in the harbour!
0:39:19 > 0:39:21I'll go over! Over the top!
0:39:21 > 0:39:23SHE LAUGHS
0:39:26 > 0:39:29- There we are. Oh, look. Hello. - Good morning to you!
0:39:29 > 0:39:33- Could we get some crabs from you? - Yes, we have some crabs.- Oh, good.
0:39:33 > 0:39:37Would you by any chance have a splendid cod or two?
0:39:37 > 0:39:39- We have, yes. We have some cod as well.- We are in luck!
0:39:39 > 0:39:43- Indeed, we are. Very fortunate. - I'll go and undo the basket.
0:39:43 > 0:39:45We've also been doing some cooking on the way in
0:39:45 > 0:39:50- so you can try some of our local fare.- Thank you.- OK.
0:39:50 > 0:39:54- Those are better than a prawn. - Langoustine, aren't they? Really?
0:39:54 > 0:39:57Delicious. Look at that. Look, look, look. Isn't that lovely?
0:39:57 > 0:39:59Breakfast, too! Thank you.
0:40:01 > 0:40:04- Let's see what we can fit in here. - Surely, yes.- Yes.
0:40:04 > 0:40:08Let's see what we have. Would you like a normal, small or...
0:40:08 > 0:40:11- I'll take as many as I can fit in. - I'm sure you will!
0:40:11 > 0:40:13THEY LAUGH
0:40:13 > 0:40:17- I think that's probably enough. - Another one?
0:40:17 > 0:40:19- For luck.- Another one for good luck.
0:40:19 > 0:40:22- For breakfast.- For breakfast.
0:40:22 > 0:40:25- Wonderful!- And I'll put the crabs separate on the top.
0:40:25 > 0:40:27That's a great big fellow!
0:40:27 > 0:40:29Make sure you shut the basket properly
0:40:29 > 0:40:31cos I don't want them down the back of my neck.
0:40:31 > 0:40:35I will. I will. What a basketful! What a pretty kettle of fish!
0:40:39 > 0:40:43Well, Jennifer, off to cook for jockeys at Kelso.
0:40:43 > 0:40:46- Time for a little flutter.- Indeed.
0:40:46 > 0:40:49Better not feed the jockeys too much, might slow them down.
0:40:51 > 0:40:53The racecourse is on the Duke of Roxburgh's estate
0:40:53 > 0:40:56and he's kindly said we can cook in his kitchen.
0:41:08 > 0:41:12- Morning.- Morning. We're looking for the kitchens of the castle.
0:41:12 > 0:41:14Just carry on down the road. It's on your left.
0:41:14 > 0:41:17We're cooking for you and some of your colleagues.
0:41:17 > 0:41:19I think there are about 12 of you after racing.
0:41:19 > 0:41:21- What are you cooking for us? - Light, we were told.
0:41:21 > 0:41:24- Light for little jockeys. - THEY LAUGH
0:41:24 > 0:41:27OK, good luck. See you later.
0:41:31 > 0:41:33- Bye.- Bye-bye, see you later.
0:41:33 > 0:41:36Quite a suitable home for a duke.
0:41:36 > 0:41:38I hope the butler's expecting us.
0:41:44 > 0:41:47Follow me, ladies. We've got a long way to go yet.
0:41:47 > 0:41:50Lovely, this room, isn't it? Wonderful tapestries.
0:41:58 > 0:42:02Oops! He's gone! Come on, Jennifer, we'll lose him! Trot on.
0:42:04 > 0:42:07What on earth are you looking for?
0:42:07 > 0:42:11I'm looking for a mallet for the crab. I don't like those pincers.
0:42:12 > 0:42:17Vermicelli, indeed! There we are! Labelled under vermicelli!
0:42:17 > 0:42:20- Just what I want! - You want vermicelli?
0:42:20 > 0:42:23- No, I want the mallet!- Oh!
0:42:23 > 0:42:25Good filing system(!)
0:42:25 > 0:42:27THEY LAUGH
0:42:28 > 0:42:31Extraordinary! I knew there would be one somewhere.
0:42:31 > 0:42:35Right. Well, I'll get this meat out.
0:42:35 > 0:42:38I'm cooking green beans with Roman mustard.
0:42:38 > 0:42:40BANGING
0:42:41 > 0:42:44And she's bashing up crabs. THEY LAUGH
0:42:44 > 0:42:47The Roman mustard is a genuine Roman recipe,
0:42:47 > 0:42:50straight from the pages of Apicius.
0:42:50 > 0:42:53And what I've got in here is some mustard seed
0:42:53 > 0:42:57which I've soaked overnight in grape juice
0:42:57 > 0:42:58and red wine vinegar.
0:42:58 > 0:43:01The original recipe called for verjuice
0:43:01 > 0:43:04but the nearest I can approximate to that
0:43:04 > 0:43:06is the combination of those two.
0:43:06 > 0:43:11- What exactly is verjuice? - It's a type of apple vinegar.
0:43:11 > 0:43:13Cider vinegar?
0:43:13 > 0:43:16No, it's too light. It hasn't got enough body to it.
0:43:16 > 0:43:18Not enough body.
0:43:18 > 0:43:23And I've also added to that a few cumin seeds and a bit of salt.
0:43:23 > 0:43:25And I'm going to put it in the blender.
0:43:25 > 0:43:27Nice old blender.
0:43:33 > 0:43:38And to that I'm going to add some blanched, flaked almonds...
0:43:39 > 0:43:41..and some pine kernels.
0:43:44 > 0:43:46And a bit of salt.
0:43:46 > 0:43:49Looks extremely good. Would you call it a condiment?
0:43:49 > 0:43:52Well, yes, I suppose so. A condiment, a tracklement.
0:43:52 > 0:43:54It keeps forever. I mean, once it's made,
0:43:54 > 0:43:58put it in a sealed jar and keep it in the larder for ages and ages.
0:43:58 > 0:44:01You don't want to process this too much,
0:44:01 > 0:44:05just till they are bashed about a bit. Lovely.
0:44:05 > 0:44:10And here I have some green beans which I've just topped and tailed.
0:44:10 > 0:44:14Something chewy. Something chewy in the mustard.
0:44:14 > 0:44:18And just cook them for about five to eight minutes.
0:44:18 > 0:44:21Right, I've got to get on with chopping things
0:44:21 > 0:44:23so how are you getting on?
0:44:23 > 0:44:26What I'm up to is I'm doing hot, buttered crab.
0:44:26 > 0:44:29We're in quite the right part of the country
0:44:29 > 0:44:32because we've got the crab straight from the sea
0:44:32 > 0:44:35and they will be absolutely delicious.
0:44:35 > 0:44:39They do take a bit of time and if you have a friend who can help, all the better.
0:44:39 > 0:44:42Some people even have people to read to them
0:44:42 > 0:44:45while they are doing it but if you just settle down to it,
0:44:45 > 0:44:47you get through it in the end
0:44:47 > 0:44:50and you get better and better as you go along.
0:44:50 > 0:44:52Now I've got the flesh, there,
0:44:52 > 0:44:54which I shall now mix with everything else.
0:44:54 > 0:45:00I've got half my butter and we want to put in garlic.
0:45:00 > 0:45:02Garlic goes very well with crab.
0:45:02 > 0:45:05And anchovies. Surprise, surprise!
0:45:08 > 0:45:11It is quite cool having a racecourse on your doorstep, isn't it?
0:45:11 > 0:45:15Yes, just pop out. "I'm just popping over for the 2:30pm."
0:45:16 > 0:45:20Apparently the relevant duke who started building it,
0:45:20 > 0:45:22I think it was the fifth one,
0:45:22 > 0:45:27was celebrating the fact that he had at the age of 86 just fathered his first son.
0:45:27 > 0:45:29Oh, bravo!
0:45:29 > 0:45:31It doesn't relate whether he'd been practising for years
0:45:31 > 0:45:34or whether he was a late starter.
0:45:34 > 0:45:36Well, they can go on forever, doing that, can't they?
0:45:36 > 0:45:39But I don't know what sort of a specimen he was.
0:45:40 > 0:45:43Now we're going to put in good old lemon juice for one.
0:45:48 > 0:45:52A darn good dash of Tabasco, depending how hot you like things.
0:45:52 > 0:45:55I mean, put in as much as you want.
0:45:56 > 0:45:58Stir the breadcrumbs in.
0:46:00 > 0:46:02I think I will put a little grated nutmeg.
0:46:02 > 0:46:06Do you use fresh nutmeg. It makes all the difference.
0:46:06 > 0:46:10Vermouth. About four tablespoons, I would say.
0:46:12 > 0:46:14That always gives a very good scent.
0:46:14 > 0:46:16Parsley.
0:46:18 > 0:46:20Time for the crab.
0:46:22 > 0:46:24Pile that in.
0:46:26 > 0:46:30This should cook all in all for about five minutes,
0:46:30 > 0:46:33cos you don't want to cook the crab again.
0:46:33 > 0:46:36So just sort of get it heated through.
0:46:38 > 0:46:42Now I've got the other half of my butter, which I shall add in.
0:46:42 > 0:46:47It can take a lot of butter, crab. Sucks it up.
0:46:47 > 0:46:49Mix that all in.
0:46:49 > 0:46:52Give it a taste.
0:46:52 > 0:46:56Doesn't need a lot of seasoning. I'll give it a little pepper.
0:46:59 > 0:47:02Lovely. Smells lovely, too.
0:47:02 > 0:47:04All nicely mixed.
0:47:04 > 0:47:09Then we start filling our beautiful crab shells.
0:47:09 > 0:47:12- Lovely creatures, straight from the sea this morning.- Right.
0:47:12 > 0:47:18You'll be stuffing those for a bit. These beans should be cooked by now.
0:47:19 > 0:47:21I'm just going to drain these beans.
0:47:25 > 0:47:27Keep the water.
0:47:29 > 0:47:33And to that I'm going to add a bit of the mustard oil...
0:47:35 > 0:47:40..and the mixture of chillies and garlic that I've been chopping up
0:47:40 > 0:47:44and some of the mustard I so lovingly prepared.
0:47:49 > 0:47:51And beans.
0:47:52 > 0:47:54And fry that all up.
0:47:55 > 0:47:57I'm going to mix it all in well.
0:48:02 > 0:48:07And then put the pan to one side and a final touch to the beans,
0:48:07 > 0:48:09a hot dressing.
0:48:09 > 0:48:12Put some more mustard oil into the frying pan
0:48:12 > 0:48:18and into that I'm going to add some cumin seed...
0:48:19 > 0:48:22..and some more mustard seed that I've just bashed about
0:48:22 > 0:48:25a bit in a pestle and mortar.
0:48:25 > 0:48:30And let it heat up and you will be able to tell when the mustard seed
0:48:30 > 0:48:35and the cumin seed is cooked because it will start popping at you.
0:48:35 > 0:48:37Leave that on there for a bit.
0:48:38 > 0:48:42Now, look at this smashing serving tureen I've got for my beans.
0:48:42 > 0:48:46- A really handsome, beautiful tureen. - Minton. That'll do nicely.
0:48:46 > 0:48:49- That'll do! - Try not to drop that!
0:48:51 > 0:48:54And just put them into the tureen.
0:48:57 > 0:49:01And there, you can hear the frying pan popping away.
0:49:03 > 0:49:06And I will just push this over the top.
0:49:08 > 0:49:12Brown. Very good, that smell of them popping.
0:49:12 > 0:49:15And put the lid on.
0:49:15 > 0:49:18And that will keep very nicely and you can, in fact,
0:49:18 > 0:49:22eat it cold or even lukewarm. Those look very dainty.
0:49:22 > 0:49:26And what I do now is I sprinkle on a little more breadcrumbs.
0:49:26 > 0:49:29Not too much. It's just for the browning effect.
0:49:29 > 0:49:31A little gratine on top.
0:49:31 > 0:49:38Funnily enough, the French call barristers being of the gratin,
0:49:38 > 0:49:41- which means upper-crust. - Oh! Ha!
0:49:42 > 0:49:46And then a dainty sprinkling of parsley.
0:49:47 > 0:49:49There they are. They're all ready.
0:49:49 > 0:49:55And you can leave them to cool in the shells and then reheat them
0:49:55 > 0:49:59in a hot oven or under a grill just before you're going to eat them
0:49:59 > 0:50:02so you get this nice bubbly, crusty top.
0:50:02 > 0:50:05Very good it is, indeed.
0:50:05 > 0:50:07I need a pound of flour.
0:50:07 > 0:50:10But there doesn't appear to be any in this rather lavish kitchen.
0:50:10 > 0:50:14- It's typical, isn't it? - And don't suggest a supermarket.- No!
0:50:14 > 0:50:16There is a wonderful mill.
0:50:16 > 0:50:20- I know you won't go into an ordinary little shop, will you?- Good God, no!
0:50:20 > 0:50:23- Little shops but it's those big things...- The mill! The mill!
0:50:43 > 0:50:47Discharge trough, feed hopper.
0:50:47 > 0:50:50- What a wonderful place!- Amazing.
0:50:50 > 0:50:52I hope we can get some flour here.
0:50:52 > 0:50:55- There's nobody about.- Hello!
0:50:56 > 0:50:59- Hello!- Shop!
0:50:59 > 0:51:01Coo-ee!
0:51:01 > 0:51:05Well, we've got some grain. Some wheat, there.
0:51:05 > 0:51:07We can probably do it ourselves, Jennifer.
0:51:07 > 0:51:11- I would probably get arrested. - Well, wouldn't be the first time.
0:51:11 > 0:51:14I wonder where it turns on.
0:51:14 > 0:51:17Here's a wheel. Something like a chips wheel!
0:51:17 > 0:51:21That'll be it. I'll watch the main wheel and you turn that, Jennifer.
0:51:21 > 0:51:26- Quite stiff.- It will be. Just put some weight into it.- I will!
0:51:26 > 0:51:28Who better able?
0:51:30 > 0:51:32Things are happening here.
0:51:32 > 0:51:35It's very exciting. Heaven knows what may happen.
0:51:35 > 0:51:38Well, I hope we're going to have a pound of flour out of it!
0:51:38 > 0:51:40All this for a pound of flour!
0:51:40 > 0:51:42THEY LAUGH
0:51:53 > 0:51:55Stand clear below!
0:52:05 > 0:52:08It's working! Look! Beautiful!
0:52:08 > 0:52:10Oh, lovely! Let me see.
0:52:12 > 0:52:14That's the miller's thumb.
0:52:14 > 0:52:17The thumb test to make sure it is properly ground.
0:52:17 > 0:52:21It's known as the golden thumb because millers were quite rich.
0:52:21 > 0:52:25Golden thumb. I thought that was to do with drugs.
0:52:25 > 0:52:27It probably is nowadays, yes.
0:52:27 > 0:52:31- Another of your little weird folktales.- Indeed.
0:52:31 > 0:52:33Right. I should think that's enough.
0:52:36 > 0:52:38More than enough, I should say. Look at it!
0:52:38 > 0:52:40- Can you manage?- Yeah, yeah.
0:52:40 > 0:52:43- Gosh!- Several loaves.- Several loaves of healthy brown bread.
0:52:44 > 0:52:48- I suppose you like white, plastic bread?- No, I hate it!
0:52:48 > 0:52:50I like crusty, crusty white.
0:53:01 > 0:53:04- Quite a good crowd.- It's not bad considering it's a weekday.
0:53:04 > 0:53:05BELL RINGS
0:53:05 > 0:53:08That was the bell, Jennifer, that means they're mounting up
0:53:08 > 0:53:10so perhaps we ought to go and place a bet, do you think?
0:53:10 > 0:53:12We should. That one's getting out of hand.
0:53:16 > 0:53:19Can I have £20 to win Blooming...
0:53:19 > 0:53:21No, £10 each way Blooming Spring.
0:53:21 > 0:53:24Number four, Blooming Spring. £80 for ten each way. Ticket 14.
0:53:24 > 0:53:27- There we are. There is my investment for you.- Best of luck.
0:53:27 > 0:53:29Thanks very much indeed. Thank you.
0:53:29 > 0:53:31- I'll see you after the race, no doubt.- No doubt.
0:53:31 > 0:53:33- I hope not!- Excuse me.
0:53:33 > 0:53:35I don't really know a lot about horses
0:53:35 > 0:53:39and I don't really know how to go about it.
0:53:39 > 0:53:41I wonder if you can be a bit of a help to me.
0:53:41 > 0:53:45- You look absolutely as though you know everything.- Delighted, madam.
0:53:45 > 0:53:48Absolutely delighted. Do you go on colour or name?
0:53:48 > 0:53:50I like a name.
0:53:50 > 0:53:52I want this Lord of the Lands.
0:53:52 > 0:53:55- He's got no form but you don't mind that at all?- No, no.
0:53:55 > 0:53:58- I'm all for them having no form. - I see.
0:53:58 > 0:54:00Yes, yes. Right.
0:54:00 > 0:54:03May I put the bet on for you, to save you going up and down?
0:54:03 > 0:54:06- I would love you to. - What sort of... Tenner each way?
0:54:06 > 0:54:08- I would think so, don't you? - Absolutely right. Yes.
0:54:11 > 0:54:13SHOUTS OF ENCOURAGEMENT
0:54:16 > 0:54:20- I can see my horse, there. It's lying third now.- Good.- Yeah.
0:54:20 > 0:54:22- That's a good place to be.- Yes.
0:54:24 > 0:54:28- CHEERING - Where is it?
0:54:28 > 0:54:31ANNOUNCER: Lord Of The Lands... Very tight between them.
0:54:31 > 0:54:33Lord of the Lands still has advantage.
0:54:33 > 0:54:35INDISTINCT SPEECH
0:54:37 > 0:54:39- Bravo.- Very well.
0:54:41 > 0:54:43No good on that one.
0:54:43 > 0:54:46- Can I do you anything for the next one?- No, I don't think so.
0:54:46 > 0:54:48- Happy Thought, I fancied. - Big price on this one.
0:54:48 > 0:54:50- 33-1.- Oh, lovely.
0:54:50 > 0:54:52- I'll have a fiver on that to win. - Fiver to win.
0:54:52 > 0:54:56- That should see me right.- Ticket 15. You won't be back for that one.
0:54:56 > 0:54:59You watch me! SHE LAUGHS
0:54:59 > 0:55:03- Carrying on the theme, Duke's Delight.- Right.- Dook's Delight.
0:55:03 > 0:55:05Dook's Delight.
0:55:05 > 0:55:09ANNOUNCER: Dook's Delight takes the lead now inside the final 50 yards.
0:55:09 > 0:55:12It's begun to soar ahead from Thunder Heart in second...
0:55:12 > 0:55:15..but it is Dook's Delight who will go on to win.
0:55:15 > 0:55:19I really fancied my chances in that race.
0:55:19 > 0:55:22Five to win Political Mandate.
0:55:22 > 0:55:23Five to win number 12...
0:55:23 > 0:55:25And a five placed Jack Dore.
0:55:25 > 0:55:28- Rajah!- Rajah.
0:55:28 > 0:55:32Keeping to the Duke theme. Rajah, number ten.
0:55:32 > 0:55:34And Rajah makes a debut.
0:55:34 > 0:55:37- Rajah.- Rajah.
0:55:37 > 0:55:40Hard held, he wins.
0:55:40 > 0:55:42HE CLAPS
0:55:43 > 0:55:48- Oh, dear. Well... - Hard cheese, dear. Hard cheese.
0:55:48 > 0:55:52Oh! This is what they do in films, don't they?
0:55:52 > 0:55:57- I'll see you down there. - I'll collect my garments.- OK.
0:55:57 > 0:55:59Hello, dear sir. How have I done?
0:55:59 > 0:56:03I think, actually, we've done fairly well.
0:56:03 > 0:56:05We had three races.
0:56:05 > 0:56:10- Have you got your bag ready?- Yes. - That's one lump.- That's great!
0:56:10 > 0:56:15- That about £300.- Not bad! - There's another 450, there.
0:56:15 > 0:56:18Which, as we say in Scotland, is nae bad.
0:56:18 > 0:56:22And finally, we seem to have another £500.
0:56:22 > 0:56:25- How does that suit? - Seems a very good method.
0:56:25 > 0:56:28- Wonderful! - SHE LAUGHS
0:56:30 > 0:56:32INDISTINCT CHATTER
0:56:39 > 0:56:42Gold and crunchy, fresh from the sea,
0:56:42 > 0:56:44hot-buttered crab.
0:56:44 > 0:56:46Delicious.
0:56:52 > 0:56:55An ancient Roman twist to this vegetable dish,
0:56:55 > 0:56:57green beans with mustard.
0:57:02 > 0:57:04THEY CHEER
0:57:11 > 0:57:14It's been a brilliant day. It's a pity one hasn't won more money, really.
0:57:14 > 0:57:16Sorry about that, Jennifer. No treat.
0:57:16 > 0:57:18Oh, don't worry. Don't worry.
0:57:18 > 0:57:22- No, don't worry. I've got lots. - Lots? Where from?
0:57:22 > 0:57:24Well, I met this gentleman.
0:57:24 > 0:57:27He was covered in these things for racing
0:57:27 > 0:57:29and I said I didn't know much about it
0:57:29 > 0:57:34so I chose the names of the colours I liked, mostly to do with the Duke.
0:57:34 > 0:57:37Lord of the Land, which is this land,
0:57:37 > 0:57:40and then another one called Dook's Delight
0:57:40 > 0:57:45and then I plumped for a Rajah and look what I got! Lots!
0:57:45 > 0:57:47How much? SHE LAUGHS
0:57:50 > 0:57:53- Lots!- Treats all-round! Off to Capri!
0:57:53 > 0:57:55What a lovely thought!
0:57:55 > 0:57:59Well done! Much respect, as they say.
0:58:05 > 0:58:07Now, we're not cooking live in the studio today.
0:58:07 > 0:58:12Instead we've got some fantastic cooking from the Saturday Kitchen back catalogue instead.
0:58:12 > 0:58:14Still to come on today's Best Bites
0:58:14 > 0:58:17it's Kenny Atkinson's first time at the infamous
0:58:17 > 0:58:21Saturday kitchen omelette challenge and he's keen to beat Glynn Purnell's previous time.
0:58:21 > 0:58:25How will they both fare? Find out a little later on.
0:58:25 > 0:58:29Desert is an Austrian treat thanks to the one and only Wolfgang Puck.
0:58:29 > 0:58:31He makes one of his childhood favourites,
0:58:31 > 0:58:34a kaiserschmarrn, and serves it with a warm strawberry sauce.
0:58:34 > 0:58:37And Cherie Lunghi faced her Food Heaven or Food Hell.
0:58:37 > 0:58:40Would she get Food Heaven - mozzarella -
0:58:40 > 0:58:42and my mozzarella-stuffed chicken with roasted tomatoes,
0:58:42 > 0:58:44aubergine and basil pesto?
0:58:44 > 0:58:46Or her dreaded Food Hell - gooseberries -
0:58:46 > 0:58:50and my gooseberry crumble with vanilla custard and ice cream?
0:58:50 > 0:58:52Find out what she gets to eat at the end of the show.
0:58:52 > 0:58:55Now it's time for keen forager Matt Tebbutt
0:58:55 > 0:58:58to treat us to a real speciality, saltmarsh lamb.
0:58:58 > 0:59:01Good to have you on the show. Great to have you on the show.
0:59:01 > 0:59:04We are talking about foraged ingredients.
0:59:04 > 0:59:06- This is as seasonal as it gets, isn't it?- Absolutely.
0:59:06 > 0:59:10- What have we got?- We've got the rump of saltmarsh lamb, OK.
0:59:10 > 0:59:13It's one of the most flavoursome parts, I think.
0:59:13 > 0:59:16It's top of the bone.
0:59:16 > 0:59:19Often you get a long leg of lamb, which is the whole leg.
0:59:19 > 0:59:21The rump is normally attached to the top.
0:59:21 > 0:59:24- It's the bit without the bone on it.- Absolutely.
0:59:24 > 0:59:26And so this is now cut off. It is a perfect one portion.
0:59:26 > 0:59:29You could get two out of it, two small pieces.
0:59:29 > 0:59:31I think that's great for one.
0:59:31 > 0:59:34We are simply going to serve it with some rock samphire.
0:59:34 > 0:59:39- Which is this.- It grows on cliffs overlooking the saltmarsh flats.
0:59:39 > 0:59:41Some broad beans which are in season at the moment.
0:59:41 > 0:59:43Which you want me to do, I presume.
0:59:43 > 0:59:46The kind of glamorous job I get on Saturday kitchen.
0:59:46 > 0:59:49I want them double podded, if that is all right.
0:59:49 > 0:59:51Double plodded as in taken out the pods,
0:59:51 > 0:59:54- blanched and then podded again. - And then re-podded. Yeah.
0:59:54 > 0:59:56Just left with the nice little bits.
0:59:56 > 0:59:59Like Marcus Wareing might do.
0:59:59 > 1:00:03- I get all the glam jobs. - So the rump has gone in there.
1:00:03 > 1:00:06Just going to seal it off. Bit of colour on both sides.
1:00:06 > 1:00:08It's going to flash in the oven, if you can stick that in,
1:00:08 > 1:00:13for about 12 to 15 minutes. Going to put that with persillade.
1:00:13 > 1:00:16Persillade, to my mind...
1:00:16 > 1:00:20- Your mother might be watching so you need to wash your hands.- Oh, right.
1:00:20 > 1:00:24- Good plan. My mother would get very upset with me.- Exactly.
1:00:24 > 1:00:27OK. Tongs.
1:00:27 > 1:00:30Now, persillade I think of it as a seasoning
1:00:30 > 1:00:32but if you add it to a dish early on,
1:00:32 > 1:00:35you get a sort of mellow, garlicky kick.
1:00:35 > 1:00:38If you add it right at the end, you get a real sort of blast.
1:00:40 > 1:00:42With a rump of lamb like that, cooking time?
1:00:42 > 1:00:46- 12 to 15 minutes so it is kind of medium rare.- Yeah.
1:00:48 > 1:00:51What is so special about the saltmarsh lamb?
1:00:51 > 1:00:53- Everybody goes on about it. - Absolutely.
1:00:53 > 1:00:57It is one of these beautiful sort of "in season" things.
1:00:57 > 1:01:00The lambs grow up on the saltmarsh flats.
1:01:00 > 1:01:04- They've got some really good pasture. - I think that's the key to it all.
1:01:04 > 1:01:06Absolutely.
1:01:06 > 1:01:08Do you know a lot of the bacteria, the worms they pick up
1:01:08 > 1:01:10when they're feeding are killed off by the saltwater.
1:01:10 > 1:01:13So they don't actually require all the pesticides
1:01:13 > 1:01:17and all the chemicals that you would use or associate
1:01:17 > 1:01:19with farming to the same degree.
1:01:19 > 1:01:24So you've got a much more sort of natural product at the end of it.
1:01:24 > 1:01:27In go the beans. Do you want that in the oven?
1:01:27 > 1:01:30- Stick that in the oven for me, please.- About 12 minutes?
1:01:30 > 1:01:32- 12, 15 minutes. Yeah. - It's quite a hot oven.
1:01:32 > 1:01:35About 400 degrees Fahrenheit, 200 degrees centigrade.
1:01:35 > 1:01:38And then it needs to come out and have a really good rest.
1:01:38 > 1:01:41Now you talk about in the restaurant,
1:01:41 > 1:01:43why particularly where it is, anyway?
1:01:43 > 1:01:45Why that first of all?
1:01:45 > 1:01:47Well, I went to school in Wales. Grew up there.
1:01:47 > 1:01:49I met my wife in London.
1:01:49 > 1:01:51- Can I have one of your big knives, please?- Yeah.
1:01:51 > 1:01:55And so it's kind of the obvious place to move to. Thanks.
1:01:55 > 1:01:58And you know, we've got a couple of kids now
1:01:58 > 1:02:00and it's just a beautiful place to bring kids up,
1:02:00 > 1:02:03lovely place to live, and we got really into the foraging.
1:02:03 > 1:02:04We've got this guy called Raoul.
1:02:04 > 1:02:06Raoul van den Brucke,
1:02:06 > 1:02:09and he knows everything there is to know about foraging.
1:02:09 > 1:02:11And it's not just mushrooms, you know.
1:02:11 > 1:02:13There's a whole heap of stuff out there.
1:02:13 > 1:02:17- Some of the ingredients, wild garlic, that stuff.- Absolutely. - Out of season now, but...
1:02:17 > 1:02:19Wild garlic, mushrooms, and as you go through,
1:02:19 > 1:02:21you've got all the berries.
1:02:21 > 1:02:23September time it gets to wimberries or bilberries.
1:02:23 > 1:02:30- Bilberries, yeah.- So there's a whole array of stuff that we then put in.
1:02:30 > 1:02:37Another great thing that I've found which is often around is like tiny little, like, sloes.
1:02:37 > 1:02:40They're fantastic, absolutely great for like jellies and stuff.
1:02:40 > 1:02:44All sorts of bits and pieces. We can put that aside.
1:02:44 > 1:02:48In this pan, OK, a little bit of butter. I won't use my fingers.
1:02:48 > 1:02:53- I know that upsets you.- There you go. - A little bit of butter in there.
1:02:53 > 1:02:57And I'm going to saute off this rock samphire.
1:02:57 > 1:03:01- This is actually grown on the cliffs, isn't it?- It is, yeah.
1:03:01 > 1:03:05It's a very different beast to marsh samphire.
1:03:05 > 1:03:09It's very sort of floral, quite herby in taste.
1:03:09 > 1:03:12Not unlike celery or chervil.
1:03:13 > 1:03:16- Something like that, you know. - Can you eat this stuff raw or what?
1:03:16 > 1:03:19- You can. It's quite scratchy. - Before they start munching on it?
1:03:19 > 1:03:22Try it raw. It is a good thing to do.
1:03:22 > 1:03:25Obviously, you want to check if you are foraging
1:03:25 > 1:03:27and you are not sure what it is.
1:03:27 > 1:03:31But it hasn't got the same sort of salty texture.
1:03:31 > 1:03:33It is like chervil, yeah, you are right.
1:03:33 > 1:03:37You have to abseil to get this stuff, don't you?
1:03:37 > 1:03:39We've got a guy who abseils for it.
1:03:39 > 1:03:43He's got shaky hands and it is always amazing when he comes up with it!
1:03:43 > 1:03:46So basically there is no need to blanch it.
1:03:46 > 1:03:50- Often, samphire is, one of the worst types, I think, is pickled. - That's a traditional thing to do.
1:03:50 > 1:03:53- I don't like that sort of stuff. - Don't you? - I'm not keen on pickled samphire.
1:03:53 > 1:03:55I thought that was your sort of neck of the woods.
1:03:55 > 1:03:59- It is but I'm not keen on it.- Is that a big difference when cooked?
1:03:59 > 1:04:01Yeah, because you lose that scratchy texture.
1:04:01 > 1:04:04You still retain that sort of floral...
1:04:04 > 1:04:07I never had that so it will be quite interesting.
1:04:07 > 1:04:10I mean, samphire connoisseurs often think
1:04:10 > 1:04:14- this is the finest of the samphire. - I like samphire.
1:04:14 > 1:04:17- They are actually very different, aren't they?- Yeah.
1:04:17 > 1:04:20Entirely different. I think they just share a name.
1:04:20 > 1:04:23You know, it's everywhere. It's all around the cliffs.
1:04:23 > 1:04:26I went to Spain last year and it was grown there. You know.
1:04:26 > 1:04:30It's prevalent. And it's season is slightly earlier.
1:04:30 > 1:04:34- So you just cook it in butter.- Just a bit of butter. Yeah. Absolutely.
1:04:34 > 1:04:37You could blanch it but I don't think there is any need.
1:04:37 > 1:04:40- OK, so that's the shallots, garlic and parsley.- OK.
1:04:40 > 1:04:44- How's your broad beans doing? - I'm still podding.- OK.
1:04:44 > 1:04:46I'll do a few more.
1:04:46 > 1:04:49I will give you a bit more of the old samphire in there.
1:04:49 > 1:04:50I could help you, James?
1:04:50 > 1:04:54You could say that after I've got to my last one, yeah. That is it.
1:04:54 > 1:04:58That's my entire contents of six minutes' work.
1:04:58 > 1:05:01- That is it. - That's good. That's good.
1:05:01 > 1:05:05OK, and again, a nice, in-season ingredient.
1:05:05 > 1:05:08Toss those together for a minute or so.
1:05:08 > 1:05:11You've just got a nice sort of textural crunch.
1:05:11 > 1:05:14A little bit different.
1:05:14 > 1:05:18Right, OK, so, let your lamb rest. Nice thick slices.
1:05:18 > 1:05:20That's the perfect way to eat it.
1:05:21 > 1:05:25- Yeah, it wants to be served nice and pink.- Absolutely, absolutely.
1:05:25 > 1:05:29Right, so let's start going on this. The next thing...
1:05:29 > 1:05:33- ..is to do the sauce in the same pan?- That's the resting pan.
1:05:33 > 1:05:35That's all the resting juices from the meat.
1:05:35 > 1:05:38Don't want to waste any of that. Let's get that on.
1:05:40 > 1:05:44- I'll put a few shallots in there for you.- Couple of shallots...
1:05:44 > 1:05:45Right, start those off.
1:05:45 > 1:05:48Apart from your pubs and bits and pieces, what's next?
1:05:48 > 1:05:52- You've got a book out, haven't you? - A book's coming out in September.
1:05:52 > 1:05:55Is that still on your foraging and stuff?
1:05:55 > 1:05:58It is, it's kind of a modern take on rural dishes.
1:05:58 > 1:06:01It's all the stuff we get around our area.
1:06:01 > 1:06:07Not just Wales but all over the British Isles.
1:06:07 > 1:06:11- That was good fun to do.- That lamb just looks delicious, doesn't it?
1:06:11 > 1:06:13And it's often the cut that is underused,
1:06:13 > 1:06:16people just think to go for the lamb chops or leg of lamb steaks.
1:06:16 > 1:06:19But that is really good if you can get it.
1:06:20 > 1:06:23OK, so, balsamic's gone in there,
1:06:23 > 1:06:25a few shallots, little bit of flavour,
1:06:25 > 1:06:30a little bit of the lamb or veal glace, quite a sort of thick stock.
1:06:30 > 1:06:33- That's just a bit of stock reduced down.- Where are my spoons?
1:06:33 > 1:06:35I won't use my fingers.
1:06:36 > 1:06:38Mm...
1:06:38 > 1:06:41OK, and then mellow it out, little knob of butter.
1:06:41 > 1:06:45- If it gets too thick... - Got a spoon there.
1:06:45 > 1:06:47If it gets too thick, just use a little bit of water.
1:06:47 > 1:06:50- Just to bring it back. - Some of the persillade...
1:06:50 > 1:06:53I'm going to put a little bit in there.
1:06:53 > 1:06:56With the lamb that will go fine, lovely.
1:06:56 > 1:06:58Such a simple little dish, and also using a little bit
1:06:58 > 1:07:02of balsamic vinegar, creates a little sauce.
1:07:02 > 1:07:06And you've got that nice acidic bite, you know? Put the lamb on...
1:07:06 > 1:07:10- And that's pretty much it. A little bit more of that.- That looks great.
1:07:10 > 1:07:12- See, you could do that, Christine, look at that, it's easy.- Yeah!
1:07:12 > 1:07:14Easy-peasy, there you go.
1:07:14 > 1:07:18Salt marsh lamb, samphire, broad beans and balsamic dressing.
1:07:18 > 1:07:20You've seen it all, brilliant.
1:07:25 > 1:07:30- There we go.- Oh, yes! - See, that is my idea of food heaven.
1:07:30 > 1:07:32Honestly, that looks beautiful.
1:07:32 > 1:07:34- Dive into it.- Oh, how exciting.
1:07:34 > 1:07:37- And it's 9:15am!- Oh, don't worry, I'll eat it any time!
1:07:37 > 1:07:40- Dive in, tell us what you think. - That looks lovely.
1:07:40 > 1:07:43- Can I not share? I feel greedy. - No, you don't have it all!
1:07:43 > 1:07:45Oh, all right, OK, then(!)
1:07:45 > 1:07:47You've got to learn to get a mouthful now, because
1:07:47 > 1:07:51by the time it gets down to Daniel at the end, it doesn't come back.
1:07:51 > 1:07:53- What do you reckon? - Oh, that is beautiful.
1:07:53 > 1:07:56- You like that, or are you being nice? - No, no, no.- Is that TV beautiful?
1:07:56 > 1:07:57No, that's really lovely.
1:07:57 > 1:08:00I love the fact someone has to abseil to get that.
1:08:00 > 1:08:04- What's that called again?- Huh? - What's that called again?
1:08:04 > 1:08:06- Rock samphire.- Rock samphire, that's really nice.
1:08:06 > 1:08:08Often when you go to get samphire, sometimes,
1:08:08 > 1:08:10it looks like little asparagus shoots.
1:08:10 > 1:08:12You do have to sort of blanch and then fry off,
1:08:12 > 1:08:14- it's not the same as that. - It's really nice.
1:08:14 > 1:08:16That just goes really well with the lamb.
1:08:16 > 1:08:19It's good because you can use it direct, this one, in a pan.
1:08:19 > 1:08:22- No blanch, nothing. - Tell us what you think, Daniel.
1:08:22 > 1:08:25- The ladies are getting stuck in! - That lamb... The lamb looks amazing.
1:08:25 > 1:08:28I think the rump of lamb, like I said, it's underused,
1:08:28 > 1:08:32people go for the cuts... They go for leg of lamb steaks. It's fantastic.
1:08:32 > 1:08:35- Although restaurants are buying it, so the price is going up.- Exactly.
1:08:35 > 1:08:39- So get it now.- Very tasty. - Girls?- It's really nice.
1:08:41 > 1:08:44- You couldn't get any more seasonal than that.- What about Daniel?
1:08:44 > 1:08:48- I love it.- What does the Frenchmen think, you like that?- Hmm, very good.
1:08:48 > 1:08:49That's it.
1:08:53 > 1:08:56To be honest, that has to be the perfect Sunday lunch.
1:08:56 > 1:08:58Now, the omelette challenge is always competitive,
1:08:58 > 1:09:01so when the Midlands took on the North-east of England,
1:09:01 > 1:09:04who would take it to the EGG-streme and win the race?
1:09:04 > 1:09:07Glynn Purnell or Kenny Atkinson? So, let's get down to business.
1:09:07 > 1:09:09The serious stuff. All the chefs that come onto the show
1:09:09 > 1:09:12battle it out against the clock and each other to test how fast
1:09:12 > 1:09:14they can make a simple three-egg omelette.
1:09:14 > 1:09:17Glynn, pretty respectable time, 30 seconds, there.
1:09:17 > 1:09:19- Kenny, who would you like to beat an our board?- Erm... Mr Purnell.
1:09:19 > 1:09:21- Really?- Yeah.
1:09:21 > 1:09:24Right, usual rules apply, three egg omelette cooked as fast as you can.
1:09:24 > 1:09:28Clocks on the screens, please - are you ready? Three, two, one, go.
1:09:28 > 1:09:30See if the practice has paid off, Kenny.
1:09:32 > 1:09:35They go all serious, nobody speaks to me on this bit.
1:09:38 > 1:09:41Just make sure you get on the board, that's the key to it.
1:09:43 > 1:09:45The concentration on their faces!
1:09:47 > 1:09:48Make sure it's an omelette.
1:09:52 > 1:09:54DING
1:09:54 > 1:09:56Pretty good.
1:09:58 > 1:10:00Kenny hasn't said a word.
1:10:03 > 1:10:04There you go.
1:10:04 > 1:10:05Right...
1:10:07 > 1:10:10- That's kind of... - It's a French omelette.
1:10:10 > 1:10:13It is actually any wonder why I'm not ill on this show.
1:10:14 > 1:10:17Have some more of that, James, it's delicious!
1:10:17 > 1:10:21Kenny's is seasoned, yours is not. Kenny...
1:10:21 > 1:10:22It's all about the time, chef.
1:10:27 > 1:10:28..you haven't beaten Glynn.
1:10:28 > 1:10:31You did it in 33.96, but they're scrambled eggs,
1:10:31 > 1:10:32you've got to put it back.
1:10:35 > 1:10:38I'm not going to even get into the drumroll, James, it kills me.
1:10:38 > 1:10:42- It's killing me now. - You did it quicker than your time.
1:10:42 > 1:10:47Where are you, 30.16? You did it in 26.32 seconds.
1:10:47 > 1:10:51I'm going to let you off, it's going on there! I'll let you off.
1:10:53 > 1:10:56- Thank you.- There you go. Pretty respectable time.
1:11:00 > 1:11:03Well done, Glynn, and better luck next time, Kenny.
1:11:03 > 1:11:06Now it's time for something out of the ordinary.
1:11:06 > 1:11:08An Austrian chef who has 22 restaurants,
1:11:08 > 1:11:1340 cafes in the USA, not to mention one in London, and he has
1:11:13 > 1:11:16only eight minutes to create a classic dessert like no other.
1:11:16 > 1:11:20It can only be the brilliant Wolfgang Puck.
1:11:20 > 1:11:22Great to have you on the show.
1:11:22 > 1:11:24So, on the menu is something traditional for you.
1:11:24 > 1:11:26This is really a traditional dish.
1:11:26 > 1:11:28My grandmother and my mother made it for me.
1:11:28 > 1:11:30A little heavy, we had it as kids before
1:11:30 > 1:11:32we went to bed with a glass of milk.
1:11:32 > 1:11:37My grandmother added a little extra rum so we fell asleep really fast!
1:11:37 > 1:11:39What's the name of the dish?
1:11:39 > 1:11:41This is called Kaiserschmarrn with a warm strawberry compote.
1:11:41 > 1:11:44OK, you fire away, I'm going to get the compote on...
1:11:44 > 1:11:46You start with the compote here with the strawberry sauce.
1:11:46 > 1:11:51Strawberries, sugar, orange juice and star anise for flavour.
1:11:51 > 1:11:53And some Grand Marnier, as well.
1:11:53 > 1:11:55I'm going to separate the eggs here, all right?
1:11:56 > 1:12:01OK, so we're going to need eight egg whites and four egg yolks, OK?
1:12:01 > 1:12:04Now, is this a traditional dessert for anything, or...?
1:12:04 > 1:12:06No, we serve it, really, at our restaurant.
1:12:06 > 1:12:08At CUT and we serve it at Spago.
1:12:08 > 1:12:10In here, and then...
1:12:11 > 1:12:13People really love it, you know,
1:12:13 > 1:12:16they get so used to it that I cannot take it off the menu, it's amazing.
1:12:16 > 1:12:18When you first started off,
1:12:18 > 1:12:20it was your mother that got you into cooking?
1:12:20 > 1:12:24My mother was a chef in a hotel in Austria
1:12:24 > 1:12:28and my father was a coal miner, so I said it's better to become
1:12:28 > 1:12:30- a chef, you eat better than a coal miner.- Right.
1:12:30 > 1:12:33My father wasn't really happy about it, but you know, it's life.
1:12:33 > 1:12:35And that's how you started. But classically trained?
1:12:35 > 1:12:38Classically trained in France, mostly,
1:12:38 > 1:12:42and then, when I was 24, I went to the United States
1:12:42 > 1:12:45because I saw that everybody drives a big car like everybody is rich.
1:12:45 > 1:12:48- I wanted to be a cowboy, so it was perfect.- A cowboy?
1:12:48 > 1:12:50THEY LAUGH
1:12:50 > 1:12:52You went to Indianapolis, didn't you?
1:12:52 > 1:12:56Yeah, I went to Indianapolis because I'm also a fan of car racing,
1:12:56 > 1:12:59so I went to Indianapolis and unfortunately, or fortunately,
1:12:59 > 1:13:01I couldn't leave because I had no more money.
1:13:01 > 1:13:04I ran out of money so I had to stay for one year.
1:13:04 > 1:13:08Over there, everybody ate their steak well done and it was
1:13:08 > 1:13:10so boring to be in the kitchen.
1:13:10 > 1:13:13I couldn't believe it. Right, so now you are cooking the strawberries.
1:13:13 > 1:13:15Yeah, we'll talk about this for the moment.
1:13:15 > 1:13:18I'm starting with my egg whites here.
1:13:18 > 1:13:20So, eight egg whites,
1:13:20 > 1:13:23a little cream of tartar... We have it right here.
1:13:23 > 1:13:27- Yeah.- And a little sugar, we're going to add it a little later.
1:13:27 > 1:13:31- So you want these whisked up? - Starting slow and then we beat it up.
1:13:31 > 1:13:37While that is going here, you do that, I'm going to make my base here.
1:13:37 > 1:13:40Egg yolks...
1:13:40 > 1:13:42a little bit of fromage blanc...
1:13:42 > 1:13:44I'll just do this over here.
1:13:44 > 1:13:46All right, over there.
1:13:46 > 1:13:50And a little bit of our English cream, which is delicious.
1:13:50 > 1:13:52Are you hungry?
1:13:52 > 1:13:55I've got... I'm dribbling!
1:13:55 > 1:13:59And then raisins...
1:13:59 > 1:14:01sugar...
1:14:01 > 1:14:04I'm going to leave a little bit for my egg whites over there,
1:14:04 > 1:14:06that's about fine. Mix it together.
1:14:06 > 1:14:07Now, from Indianapolis, you opened
1:14:07 > 1:14:09your very first restaurant, where was it?
1:14:09 > 1:14:14The first restaurant opened was Spago in Los Angeles in 1982.
1:14:14 > 1:14:17We are in business for 30 years, which is really good.
1:14:17 > 1:14:22A little rum... If you come from the Highlands, you use whiskey.
1:14:22 > 1:14:24Yes, that's good. You moved Spago, didn't you?
1:14:24 > 1:14:27Because it's now based right in the centre of Beverly Hills.
1:14:27 > 1:14:29Right in Beverly Hills on Canon Drive, yeah.
1:14:29 > 1:14:33And about a year ago, we started CUT at 45 Park Lane.
1:14:33 > 1:14:37It's my first restaurant really here in Europe.
1:14:37 > 1:14:39Because the chain in the states, you've got,
1:14:39 > 1:14:40what, 22 main restaurants?
1:14:40 > 1:14:43Yeah, we have restaurants, plus we have some cafes at the airport,
1:14:43 > 1:14:49- so I keep busy.- But you've got 22 restaurants, 40 odd cafes...
1:14:49 > 1:14:51- Yep.- And then...
1:14:51 > 1:14:56- And sugar and egg whites, don't forget it.- He's off!
1:14:56 > 1:14:57THEY LAUGH
1:14:57 > 1:15:00OK, you clean up. He's a good clean-up guy.
1:15:00 > 1:15:02Your wife trained you well!
1:15:03 > 1:15:06- Wolfgang... - He's a good guy.
1:15:06 > 1:15:09Why did it call it Spago? Why did you call the restaurant Spago?
1:15:09 > 1:15:13Spago because of a friend of mine, Giorgio Moroder, he gave me the name.
1:15:13 > 1:15:16He's a famous songwriter from Italy. Did you take my spatula?
1:15:16 > 1:15:20It's all right, we've got another one. All right?
1:15:20 > 1:15:22Now we're going to fold the egg whites in.
1:15:22 > 1:15:25Is he the guy that wrote stuff for Donna summer?
1:15:25 > 1:15:27Exactly and also Midnight Express.
1:15:27 > 1:15:30Now you fold that in.
1:15:30 > 1:15:34- Did you sugar the pans a little bit? - They have been sugared and buttered.
1:15:34 > 1:15:37- OK, the puree of the strawberries, where is it?- I'm on with it.
1:15:37 > 1:15:38OK, don't forget.
1:15:38 > 1:15:42About the new restaurant you've got because you've got a steakhouse.
1:15:42 > 1:15:45You mentioned the fact they didn't cook steaks very well.
1:15:45 > 1:15:47In Indianapolis it was quite a shock for me.
1:15:47 > 1:15:51Everybody eats steaks well done and I tried to make them eat rare
1:15:51 > 1:15:52and all the steaks came back.
1:15:52 > 1:15:54It was terrible.
1:15:54 > 1:15:56So there was not a lot of fun in the kitchen.
1:15:56 > 1:15:59All right, now look at that.
1:15:59 > 1:16:01We put everything in here, the flour, everything.
1:16:01 > 1:16:04Instead of putting it in a souffle mould,
1:16:04 > 1:16:05we're going to put it in a pan.
1:16:05 > 1:16:07Right. Is this traditional?
1:16:07 > 1:16:11This is a traditional thing but I made it a little bit lighter.
1:16:11 > 1:16:13That way you can have it as a desert or...
1:16:13 > 1:16:16What is it like if it's not lighter?
1:16:16 > 1:16:18Italian.
1:16:18 > 1:16:20LAUGHTER
1:16:20 > 1:16:22What do you know? You eat pasta, it's light.
1:16:22 > 1:16:23All right, done. In the oven.
1:16:23 > 1:16:27- You finish off the strawberries. - I'll finish the strawberries.
1:16:27 > 1:16:29Here we have our strawberry compote.
1:16:29 > 1:16:33All right, you don't want to cook the strawberries any more.
1:16:33 > 1:16:36- Just warm them up a little bit. - We've got a minute left on that.
1:16:36 > 1:16:38Remind us what we've got in here.
1:16:38 > 1:16:41For the sauce you puree red strawberries, you can add raspberries
1:16:41 > 1:16:45with a little sugar and some orange juice and a little star anise.
1:16:45 > 1:16:48You can add a little Grand Marnier, a little sugar.
1:16:48 > 1:16:51While they're in the oven, because they need another minute,
1:16:51 > 1:16:55we've got some of the steaks from your restaurant here. Now...
1:16:55 > 1:16:57ALL: Oh!
1:16:57 > 1:16:58- Look at that.- Lunch.
1:16:58 > 1:17:00- See you later.- Bye-bye.
1:17:00 > 1:17:01These are delicious.
1:17:01 > 1:17:04Explain to us what we've got here, then. OK.
1:17:04 > 1:17:05Here we have American beef.
1:17:05 > 1:17:08You can see the New York steaks here from Kansas,
1:17:08 > 1:17:11from a friend of mine who actually raises the cattle.
1:17:11 > 1:17:13And here we have Australian,
1:17:13 > 1:17:16pure Wagyu, the most tender and the most expensive
1:17:16 > 1:17:19but it's really tender, it melts in your mouth.
1:17:19 > 1:17:23- People look at this and go, "It's fat to me."- Fat is good.
1:17:23 > 1:17:24Fat makes you happy
1:17:24 > 1:17:27and fat makes it tender and flavour.
1:17:27 > 1:17:29If you have a beef with no fat,
1:17:29 > 1:17:31it would be really hard and chewy.
1:17:31 > 1:17:34But the fat makes it really tender.
1:17:34 > 1:17:35So this is the Australian Wagyu?
1:17:35 > 1:17:39- The Australian Wagyu and the steak from Kansas.- Kansas, there you go.
1:17:39 > 1:17:41Kansas is in the middle of the country.
1:17:41 > 1:17:44They don't do many things well but beef they do well over there.
1:17:44 > 1:17:45LAUGHTER
1:17:45 > 1:17:49- All right, now, are we ready? - Yes, I've got this.
1:17:49 > 1:17:52All right, great job, they look fantastic.
1:17:52 > 1:17:54So you put a lot of the strawberries,
1:17:54 > 1:17:55if they are not in season,
1:17:55 > 1:17:58you can use plums, you can use apples.
1:17:59 > 1:18:01Thank you very much.
1:18:01 > 1:18:04You're a big hit with the celebrity circuit over there
1:18:04 > 1:18:07and you've been catering for the Oscars for how many years?
1:18:07 > 1:18:09- For 16 years now. - Are you still doing it?
1:18:09 > 1:18:12Still doing it, still having a great time doing it.
1:18:12 > 1:18:14Now, look how beautiful that looks.
1:18:14 > 1:18:16Have you ever done this for the Oscars?
1:18:16 > 1:18:20You know what? This for 1,600 people would be a little bit difficult.
1:18:20 > 1:18:23All right, a little powdered sugar, bam!
1:18:24 > 1:18:26Just like that and look at that,
1:18:26 > 1:18:27how beautiful.
1:18:27 > 1:18:30- If you do that for 1600 people, I'll come and help you.- OK.
1:18:30 > 1:18:34I think you should come and help anyway. Some guy to clean up.
1:18:34 > 1:18:37Exactly. So, remind us what this is again.
1:18:37 > 1:18:40This is a Kaiserschmarrn with a strawberry compote,
1:18:40 > 1:18:42so it's a delicious Austrian dessert.
1:18:42 > 1:18:45I made it a little lighter than what my mother made,
1:18:45 > 1:18:46but it's like a souffle,
1:18:46 > 1:18:48so delicate with a little rum in it,
1:18:48 > 1:18:50a little raisins in it.
1:18:50 > 1:18:53The genius which is Wolfgang Puck.
1:18:53 > 1:18:54Smell it.
1:18:54 > 1:18:56Don't go wandering off with it. There you go.
1:18:56 > 1:18:58OK.
1:18:58 > 1:19:01It looks delicious, I have to say. Are you supposed to eat this warm?
1:19:01 > 1:19:03You eat it just the way it is.
1:19:03 > 1:19:06- Have a seat over here. - It smells amazing.
1:19:06 > 1:19:08- Dive into that.- Oh!
1:19:08 > 1:19:10- I'm not going to wait for you.- No.
1:19:10 > 1:19:12It looks pretty good that.
1:19:12 > 1:19:14- With the warm strawberries as well. - Hmmm!
1:19:14 > 1:19:16Happy?
1:19:16 > 1:19:18That's not the word.
1:19:24 > 1:19:27I for one can't wait for him to come back on the show.
1:19:27 > 1:19:30If he can fit us around cooking at the Oscars, of course.
1:19:30 > 1:19:33Now, Cherie Lunghi was expecting a Mediterranean treat for her
1:19:33 > 1:19:36Food Heaven, involving some delicious English mozzarella.
1:19:36 > 1:19:39But would she get her much hated hot pud instead?
1:19:39 > 1:19:41Take a look at this.
1:19:41 > 1:19:43Just to remind you Food Heaven would be this over here.
1:19:43 > 1:19:47Beautiful buffalo mozzarella produced in Hampshire this sort of stuff.
1:19:47 > 1:19:49We'll talk about it if it gets picked.
1:19:49 > 1:19:53Stuffed inside a chicken breast with breadcrumbs, with some slow roasted tomatoes
1:19:53 > 1:19:56some basil in there, a nice pesto and griddled aubergines.
1:19:56 > 1:19:59Alternatively from my garden, a nice gooseberry crumble.
1:19:59 > 1:20:01Proper custard with it
1:20:01 > 1:20:02and a vanilla ice cream,
1:20:02 > 1:20:04home-made vanilla ice cream.
1:20:04 > 1:20:07How did they decide? We know what people at home wanted. 2-to-1 to heaven.
1:20:07 > 1:20:10- Have they stuck by you, do you think?- Yay...
1:20:10 > 1:20:11I don't know. We'll see.
1:20:13 > 1:20:16They have stood by her. Yes, it is Food Heaven. Pretty good.
1:20:16 > 1:20:18Everybody stuck by you.
1:20:18 > 1:20:20It was just Mark to blame over there.
1:20:20 > 1:20:22He stood by his guns and went for gooseberries.
1:20:22 > 1:20:26Basically what we're going to do is lose that out of the way.
1:20:26 > 1:20:29If you can slow roast me the tomatoes please, Mark.
1:20:29 > 1:20:32- Basically with these, you know you get those sun blushed tomatoes?- Yes.
1:20:32 > 1:20:35This is how to make them without the sun.
1:20:35 > 1:20:37We don't get much of that.
1:20:37 > 1:20:40Literally cut the tomatoes in half like that
1:20:40 > 1:20:44A little bit of thyme and you can put a little bit of garlic on there.
1:20:44 > 1:20:47Salt, pepper and olive oil and pop them in the oven and that's it.
1:20:47 > 1:20:48And they come out like these.
1:20:48 > 1:20:52If you've got one of those warming drawers at home, brilliant,
1:20:52 > 1:20:56or an Aga, something like that, a really low oven, anything like that is great.
1:20:56 > 1:20:58What do you want me to do here? >
1:20:58 > 1:21:00You can make a pesto, so a touch of garlic,
1:21:00 > 1:21:03a little bit of the basil and then you just blend that
1:21:03 > 1:21:04all up into a nice little pesto.
1:21:04 > 1:21:08Right, we're going to insert the mozzarella in the chicken.
1:21:08 > 1:21:10What we need to do is treat this like a chicken Kiev
1:21:10 > 1:21:14and to do that we just open it up, but make a small incision in there.
1:21:14 > 1:21:16That's why you use one of these boning knives.
1:21:16 > 1:21:19But we open the chicken up from the inside
1:21:19 > 1:21:21so you create as small a whole as possible.
1:21:21 > 1:21:23Keyhole surgery.
1:21:23 > 1:21:25Keyhole surgery like that,
1:21:25 > 1:21:26so you open it all up.
1:21:26 > 1:21:28That's what we're looking for.
1:21:28 > 1:21:32That's when you normally stuff your butter in, I'd actually leave the leg on here
1:21:32 > 1:21:35because I think this is a really nice taste.
1:21:35 > 1:21:37We've got the mozzarella here
1:21:37 > 1:21:39which we can just cut in half.
1:21:39 > 1:21:41Then straight in half again
1:21:41 > 1:21:44and basically just pop the mozzarella straight in.
1:21:44 > 1:21:48This stuff is produced in Hampshire...
1:21:48 > 1:21:52and it is the leading person of mozzarella
1:21:52 > 1:21:54in the UK.
1:21:54 > 1:21:55It is fantastic.
1:21:55 > 1:21:58When you say the leading, is there another one?
1:21:58 > 1:22:01I think there are a few people making it,
1:22:01 > 1:22:04but this guys got about 3000 buffalo and is produced at Laverstoke Park.
1:22:04 > 1:22:06It's just amazing stuff.
1:22:06 > 1:22:08Supermarkets are starting to sell it now.
1:22:08 > 1:22:10We're going to grab our tomato in there as well.
1:22:10 > 1:22:13Just take a little bit of tomato, that can go in.
1:22:13 > 1:22:17Just pop it in there because you like all that tomato and basil flavours.
1:22:17 > 1:22:18Yeah, I love all that.
1:22:18 > 1:22:20In we go with the basil, stick all that in.
1:22:20 > 1:22:24Literally you're just ramming it full.
1:22:24 > 1:22:27You can see the mozzarella sat in there.
1:22:27 > 1:22:30Now what we need to do is flour, egg and breadcrumbs this,
1:22:30 > 1:22:33what chefs call a "pane". It's very straightforward.
1:22:35 > 1:22:37Basically you just get the flour...
1:22:37 > 1:22:40He'll move around you, don't you worry.
1:22:40 > 1:22:42I don't want to get in the way.
1:22:42 > 1:22:44And we just get a little bit of egg like that.
1:22:44 > 1:22:46Then the breadcrumbs.
1:22:46 > 1:22:49These are Panko breadcrumbs, or Japanese breadcrumbs.
1:22:49 > 1:22:52These are different to our normal ones. These are really crisp.
1:22:52 > 1:22:54Taste them. They dry out the bread...
1:22:54 > 1:22:56They dry the bread out...
1:22:56 > 1:22:59- Can you slice that aubergine for me, please?- I can indeed.
1:22:59 > 1:23:01And a little bit of olive oil.
1:23:01 > 1:23:03They dry these out and then grate them.
1:23:03 > 1:23:06What you end up with is a really crispy crumb.
1:23:06 > 1:23:09- It's like a rice crispy almost. - Yes and they really nice.
1:23:09 > 1:23:11All we do is pop that in there.
1:23:11 > 1:23:13We double flour and double egg
1:23:13 > 1:23:16and it's important to do that with anything that's stuffed
1:23:16 > 1:23:19inside a chicken breast because you want it to stay in there.
1:23:19 > 1:23:20You don't want it to burst open.
1:23:20 > 1:23:22We take the whole lot
1:23:22 > 1:23:26and you can take this now, and it's too big to fry all the way through.
1:23:26 > 1:23:28But we deep fat fry it first.
1:23:28 > 1:23:30This is just to colour the outside.
1:23:30 > 1:23:32I'm going to finish it off cooking in the oven.
1:23:32 > 1:23:35The aubergines, you can put a little bit of salt and pepper on there.
1:23:35 > 1:23:38Please, and then some olive oil.
1:23:38 > 1:23:40There's no need to salt aubergines any more.
1:23:40 > 1:23:42Why not? How do you get the water out?
1:23:42 > 1:23:46Well, they've been over the years, they produce aubergines now
1:23:46 > 1:23:49that have so little water in you don't need to do it any more.
1:23:49 > 1:23:50And they're not bitter any more.
1:23:50 > 1:23:53All we do with this is we just take some of that,
1:23:53 > 1:23:56pop your aubergines straight in there.
1:23:56 > 1:23:59- It's ready.- You've done it?
1:23:59 > 1:24:01- Have you got Parmesan in there? - Yes.
1:24:01 > 1:24:03So we've got pesto, but proper made pesto.
1:24:03 > 1:24:06Yeah, with muscle.
1:24:06 > 1:24:07And that's your nice pesto,
1:24:07 > 1:24:10and try and do it in a pestle and mortar, it tastes so much better.
1:24:10 > 1:24:13- If I just get you a little taste of this.- I'd love to taste it.
1:24:13 > 1:24:16But the secret of mozzarella is it needs to be eaten as fresh as possible.
1:24:16 > 1:24:19That's why I think buying British is,
1:24:19 > 1:24:21if you can get it, better.
1:24:22 > 1:24:23There you go.
1:24:23 > 1:24:26I know there will be Italians going nuts watching this,
1:24:26 > 1:24:28but you've got to taste this stuff first.
1:24:28 > 1:24:30It is absolutely delicious.
1:24:31 > 1:24:34- It is lovely, isn't it?- Yeah. That's good.
1:24:34 > 1:24:35A bit of salt.
1:24:35 > 1:24:37If you can get me some...
1:24:37 > 1:24:41Now, the thing about this olive oil... Where's my rosemary gone?
1:24:41 > 1:24:44The thing about this olive oil, if you can pick me some basil leaves as.
1:24:44 > 1:24:48You mustn't just keep adding it when you're frying aubergine
1:24:48 > 1:24:50because it acts like a sponge and all of a sudden
1:24:50 > 1:24:53when it stops cooking it just dumps it out.
1:24:53 > 1:24:55So what's the trick? You get the oil really hot?
1:24:55 > 1:24:57You get it really, really hot, that's the key to this
1:24:57 > 1:24:59and particularly on a griddle pan.
1:24:59 > 1:25:02You can chargrill it on a barbecue which is really nice.
1:25:02 > 1:25:03It doesn't absorb the oil.
1:25:03 > 1:25:06Yeah, so basically it looks as if it's dry like this,
1:25:06 > 1:25:09but you'll see as its cooking it will then start to
1:25:09 > 1:25:13absorb in that oil and then it will cook all the way through.
1:25:13 > 1:25:16- Too much it's going to fry. - It'll get soggy.- Yeah.
1:25:16 > 1:25:17So the chicken here.
1:25:17 > 1:25:20There you go. It's nicely fried up.
1:25:20 > 1:25:22You could do this for a dinner party,
1:25:22 > 1:25:24leave it and pop it in the fridge
1:25:24 > 1:25:26and then just whack it in the oven.
1:25:26 > 1:25:28- Right, at the last minute. - So, in the oven.
1:25:28 > 1:25:31This has gone in about 400 degrees centigrade this chicken.
1:25:31 > 1:25:35It wants to go in for at least probably a good 10-12 minutes,
1:25:35 > 1:25:39because they're decent-sized chicken breasts these ones.
1:25:39 > 1:25:41Allow that to sit to one side.
1:25:41 > 1:25:43Right, pan.
1:25:43 > 1:25:46Pop your tomatoes back in there.
1:25:46 > 1:25:49Good at that.
1:25:49 > 1:25:51It looks fantastic.
1:25:51 > 1:25:55It's rosemary, it's everything else, is all that sort of stuff I love
1:25:55 > 1:25:56Plenty of olive oil.
1:25:58 > 1:26:00A little bit of the old pesto.
1:26:00 > 1:26:02A touch of basil as well.
1:26:02 > 1:26:03Need some of this?
1:26:03 > 1:26:07Yes, just a touch. That will do, thank you.
1:26:07 > 1:26:09A little bit of that.
1:26:11 > 1:26:15- Everything that you like, this one. - Yeah.- But it's the aubergines.
1:26:15 > 1:26:17- My favourite.- Nice and simple.
1:26:17 > 1:26:21You've got the tomatoes which again a simple sun-blushed
1:26:21 > 1:26:23sort of tomato.
1:26:23 > 1:26:26Put a little bit of the pesto.
1:26:26 > 1:26:28- Look at that, she's got it all ready.- Ah!
1:26:28 > 1:26:31- I can read your mind by now. - Look at that.
1:26:31 > 1:26:34Then we've got the chicken and you can tell when it's ready,
1:26:34 > 1:26:38it's a bit like a Kiev. It actually starts to open up.
1:26:38 > 1:26:40Because you've got the...
1:26:40 > 1:26:42I want a serrated knife for this one.
1:26:42 > 1:26:45It's like Strictly Come Dancing!
1:26:45 > 1:26:48And if I open that up, look.
1:26:48 > 1:26:50- Oh, gorgeous.- Ooh!
1:26:50 > 1:26:52That the tomato, basil in there as well.
1:26:52 > 1:26:55And it hasn't all leaked out because of the keyhole.
1:26:55 > 1:26:58Yeah, that's the idea behind it. Probably needed a bigger plate.
1:26:58 > 1:27:02It's a shame you can't do "sensarama" TV.
1:27:02 > 1:27:04"Smellarama". Yeah.
1:27:04 > 1:27:05- "Smellavision". - It's beautiful.
1:27:05 > 1:27:08Dive into that, tell us what you think.
1:27:08 > 1:27:11- A little smidgen of olive oil. - Get your weapons, thank you.
1:27:11 > 1:27:13There you go, over the top. Watch your hand on that.
1:27:13 > 1:27:14Yes, thank you, I will.
1:27:14 > 1:27:17Do you want to bring over the glasses, please?
1:27:17 > 1:27:20- It's beautiful.- There you go, Sally. - And he just did them in the oven.
1:27:20 > 1:27:24You will get some, Sally, I promise. Have a bit of the mozzarella.
1:27:24 > 1:27:26- What do you think of that? - Absolutely stunning.
1:27:26 > 1:27:28- Happy with that? - It's so sweet.
1:27:28 > 1:27:32Dive into the British mozzarella if you have ever tried that.
1:27:32 > 1:27:34- So you put those in the oven? - Literally.
1:27:34 > 1:27:37In the oven a couple of hours like that intensifies the flavour.
1:27:37 > 1:27:40- A couple of hours for the tomatoes? - Yeah, that's all you need.
1:27:44 > 1:27:45I think she liked it.
1:27:45 > 1:27:48That's all we've got time for on today's Best Bites.
1:27:48 > 1:27:49If you want to have a go at any of the recipes
1:27:49 > 1:27:52you've seen on today's show, find them on our website.
1:27:52 > 1:27:55Go to BBC.co.uk/recipes.
1:27:55 > 1:27:58There are plenty of great ideas for you to choose from.
1:27:58 > 1:28:01Have a great week and I'll see you again very soon.