Episode 86

0:00:02 > 0:00:04Good morning. Time to get some cooking inspiration

0:00:04 > 0:00:07because we've got some fantastic food for you on today's Best Bites.

0:00:28 > 0:00:31Welcome to the show. We've got some amazing chefs

0:00:31 > 0:00:33and very hungry celebrity guests for you this morning,

0:00:33 > 0:00:36including EastEnders actress Diane Parish

0:00:36 > 0:00:39and X Factor star Stacey Solomon.

0:00:39 > 0:00:43Sophie Grigson makes a Sardinian pasta and shellfish soup.

0:00:43 > 0:00:45She uses fregula pasta and serves it

0:00:45 > 0:00:48with a rustic broth made from tomatoes, saffron, garlic, parsley

0:00:48 > 0:00:51and loads of juicy clams.

0:00:51 > 0:00:54One half of the Hairy Bikers, Dave Myers, brings chicken to the table.

0:00:54 > 0:00:57He makes a Mediterranean chicken roulade

0:00:57 > 0:01:01and serves it with mushroom orzo risotto and roquette salad.

0:01:01 > 0:01:03The boy from North Wales, Bryn Williams

0:01:03 > 0:01:06showcases organic Welsh pork.

0:01:06 > 0:01:08He roasts a cutlet and serves it with a crispy black pudding

0:01:08 > 0:01:11and a ragout of white beans and apple.

0:01:11 > 0:01:14And Stacey Solomon faced her Food Heaven or Food Hell.

0:01:14 > 0:01:17Would she get her Food Heaven - duck in the form of pan-fried duck breast

0:01:17 > 0:01:19with squash pickle and peach puree?

0:01:19 > 0:01:21Or would it be her dreaded Food Hell -

0:01:21 > 0:01:24black pudding served with a delicious Barnsley chop

0:01:24 > 0:01:27and an apple and black pudding butter with sauteed potatoes?

0:01:27 > 0:01:30Find out what she gets to eat at the end of the show.

0:01:30 > 0:01:33But first, one of the sunniest chefs you'll ever meet -

0:01:33 > 0:01:36Bill Granger serves us some Far Eastern chicken.

0:01:36 > 0:01:41- Good morning.- You've moved. - I'm over here. Taken the plunge.

0:01:41 > 0:01:45Yes, exactly. We've gained Bill Granger and a VAT increase

0:01:45 > 0:01:47- at the same time. Brilliant. - Which is worse?!

0:01:47 > 0:01:50What are we cooking, then?

0:01:50 > 0:01:54I'm going to do spicy chicken thighs and marinate them with fish sauce,

0:01:54 > 0:01:59chilli, garlic, a bit of sugar. And a salad with summery things -

0:01:59 > 0:02:02lime, spring onions, cucumber and some rice noodles.

0:02:02 > 0:02:06- This is your kind of food. - It's my kind of year! Summer.

0:02:06 > 0:02:08I survived February and we're here.

0:02:08 > 0:02:12So it's your kind of year apart from the sport, is it?

0:02:12 > 0:02:17- You're not going to mention that. - Rugby, cricket, football.

0:02:17 > 0:02:19I better go well on the omelette challenge.

0:02:19 > 0:02:20We can gloat while we can.

0:02:20 > 0:02:23Well, it is time to change countries.

0:02:23 > 0:02:26- So what are we doing here, then? - I'm going to chop that garlic

0:02:26 > 0:02:28and the chilli. I'm keeping the seeds in.

0:02:28 > 0:02:30I don't mind the spice with it.

0:02:30 > 0:02:32I'll bang that in the mortar and pestle.

0:02:32 > 0:02:37- If you don't have one, just chop it up finely.- OK.

0:02:37 > 0:02:40A little bit of salt just to act as an abrasive

0:02:40 > 0:02:43- to grind it down. Not too much, because I'm using fish sauce.- OK.

0:02:43 > 0:02:46- So the chilli goes in there. Red or green or are you not bothered?- Red.

0:02:46 > 0:02:49I like the sweetness. In this dish, it's quite good.

0:02:49 > 0:02:53Now you pound it up. I'll use the fish sauce to marinate it in.

0:02:53 > 0:02:56I like this dish because it's light. It's great summer food.

0:02:56 > 0:03:00There's not too much oil. About three tablespoons of fish sauce.

0:03:00 > 0:03:03There's different fish sauces available in the supermarket.

0:03:03 > 0:03:05Some has a little squid in it, some has prawns.

0:03:05 > 0:03:06Which one would you go for?

0:03:06 > 0:03:10I tend to use squid. I find it's a lighter flavour.

0:03:10 > 0:03:13If you don't like fish sauce, don't worry.

0:03:13 > 0:03:17The way you cook the chicken kills the flavour of the fish sauce.

0:03:17 > 0:03:20It just acts as a saltiness, basically. Some sugar.

0:03:20 > 0:03:24So you're over here, but you've still got your restaurants,

0:03:24 > 0:03:26- ever-expanding restaurants all around the world.- Yeah.

0:03:26 > 0:03:31- Last time you were opening up in... - Japan.- Japan.- Yes, absolutely.

0:03:31 > 0:03:35I'm in Yokohama. It's our second Japanese restaurant.

0:03:35 > 0:03:38That opened about four months ago. Going great guns.

0:03:38 > 0:03:41And the same ethos as you've got in Australia?

0:03:41 > 0:03:43Fresh, simple, straightforward food.

0:03:43 > 0:03:45I like everyday food, incredibly casual.

0:03:45 > 0:03:49Not formal at all. I'll pop that in here. That'll do.

0:03:49 > 0:03:53Yeah, great. Just so it's quite rough.

0:03:53 > 0:03:56Great. Stick this in here.

0:03:56 > 0:04:00- Now...- There you go.- ..what I'm going to do is separate this.

0:04:00 > 0:04:03I'll use half as the marinade...

0:04:03 > 0:04:07..and half as the basis for my dressing,

0:04:07 > 0:04:08which just makes it easier.

0:04:08 > 0:04:11I'm going to cook your noodles, which are pretty straightforward.

0:04:11 > 0:04:15That's the great thing. This is almost a non-cook dish.

0:04:15 > 0:04:19- Apart from the chicken, a bit of boiling water on the noodles.- Yeah.

0:04:19 > 0:04:21Different brands take different lengths of time.

0:04:21 > 0:04:24Usually about a minute will do it. You don't want them overcooked.

0:04:24 > 0:04:29Pop the chicken in there. Give that a stir. It only takes 30 minutes.

0:04:29 > 0:04:30You don't need to do it longer.

0:04:30 > 0:04:33I'll get the one in the fridge so we can get that cooking.

0:04:33 > 0:04:38Being chicken, make sure you refrigerate it when you cook it.

0:04:38 > 0:04:42- Then you want that in the pan? - Barbecuing, a great way to do this.

0:04:42 > 0:04:45What's going to happen is that sugar will help caramelise.

0:04:45 > 0:04:48Chicken thigh, let's face it, it's not that interesting.

0:04:48 > 0:04:50But doing this to it, the sugar and the fish sauce

0:04:50 > 0:04:54will caramelise and create a great crust on it.

0:04:54 > 0:04:57Now pop that down.

0:04:57 > 0:04:59You could use skin on, but...

0:04:59 > 0:05:02Because we've flattened these out, these will cook really quickly.

0:05:02 > 0:05:03- Five minutes.- And no bones in there.

0:05:03 > 0:05:06Yeah, no bones. Makes it easy.

0:05:06 > 0:05:08If you're not sure on chilli,

0:05:08 > 0:05:11just leave the chilli out or just use a little without the seeds.

0:05:11 > 0:05:17Pop another pan on the top and it'll help it cook a little quicker.

0:05:17 > 0:05:20Not essential, but today I want to get them done really quickly.

0:05:20 > 0:05:22Chefs do like using chicken thighs. You use them quite a bit.

0:05:22 > 0:05:25Yeah, that's right. We use them in our chicken and mushroom pies.

0:05:25 > 0:05:27- Loads of flavour in there as well. - Oh, loads of flavour!

0:05:27 > 0:05:29Now, how are they going?

0:05:29 > 0:05:31Just hook one out and taste it.

0:05:31 > 0:05:34I'm going to chop some spring onion. Cut them into lengths.

0:05:34 > 0:05:37- And just cut them.- So you're still busy doing your books?

0:05:37 > 0:05:42Yeah, I've a new book coming out in September, October,

0:05:42 > 0:05:45which I'm excited about. Bill's Basics.

0:05:45 > 0:05:48Doing lots of bits and pieces. We wanted to give ourselves six months

0:05:48 > 0:05:50to settle in, get the kids into school.

0:05:50 > 0:05:53- You know, when you've got a family...- How are you finding it?

0:05:53 > 0:05:56- I love it. I absolutely love it. - You haven't hit October yet!

0:05:56 > 0:05:58- I know, yeah, yeah. - When it starts raining.

0:05:58 > 0:06:02Look, I've done a February. If I can survive a February, I've done it.

0:06:02 > 0:06:05I've got to say, there's no greater place in the world though.

0:06:05 > 0:06:08- This weather is amazing.- So you're based in London, I take it?

0:06:08 > 0:06:13- Based in London. - Will we see a Bill's in London?

0:06:13 > 0:06:15I've thought of different places.

0:06:15 > 0:06:17I thought about going down to the beach,

0:06:17 > 0:06:20but I like central London. It's fun.

0:06:20 > 0:06:22I think it's got the best food culture in the world.

0:06:22 > 0:06:24Either that or you've been to our beaches!

0:06:24 > 0:06:26HE LAUGHS There might be a bit of that!

0:06:27 > 0:06:32- It's hard to replace Bondi. - Yeah, Bondi Beach...Bournemouth.

0:06:32 > 0:06:37I know. They always say Sydney's a cross between Bournemouth and Rio.

0:06:37 > 0:06:39- Sydney's a cross between...? - Bournemouth and Rio, yeah.

0:06:39 > 0:06:43- And Melbourne's Manchester and Milan.- Is it?- Yeah. There we go.

0:06:43 > 0:06:47So that chicken... The reason you've done that is to press it down?

0:06:47 > 0:06:50- To press it down. How's it going? - Turn them over.

0:06:50 > 0:06:53You can see, it's starting to colour, but I want a little more.

0:06:53 > 0:06:55- Keep them on. I'll turn the heat up.- A little bit more.

0:06:55 > 0:06:58I'm going to finish this dressing. I've got the basis in there...

0:06:58 > 0:07:02- So this is the dressing that's left over.- Yeah, some of the marinade.

0:07:02 > 0:07:05Squeeze some lime. I love lime. I think it's an Australian thing.

0:07:05 > 0:07:08Actually, you know a little tip?

0:07:08 > 0:07:09Chop off the end of it.

0:07:11 > 0:07:13And that'll release it and make it squeeze a little bit easier.

0:07:13 > 0:07:15- Ah, you see.- It just collapses in.

0:07:15 > 0:07:20Lime can be expensive. That's a good way to do it. Lots of lime in there.

0:07:20 > 0:07:24- How's that chicken? - I'll probably turn this over.

0:07:24 > 0:07:26You can see how it's cooking.

0:07:26 > 0:07:28Putting that lid, that other pan on it really helps.

0:07:28 > 0:07:30It starts to colour up nicely.

0:07:30 > 0:07:35- Have you been to Australia?- I've never been.- Never been?!- Never been.

0:07:35 > 0:07:37- Oh, you've got to go.- Never been. - Great place.

0:07:37 > 0:07:40But you must have been to Oz.

0:07:40 > 0:07:43- I have. Are we allowed to plug a restaurant?- Go on, then.

0:07:43 > 0:07:46- You know Doyle's in Sydney?- Yeah.

0:07:46 > 0:07:48It's one of the great settings in the world to sit

0:07:48 > 0:07:51and have a really beautiful lobster and nice glass of wine.

0:07:51 > 0:07:56- And good fish and chips.- Great. - Bill! Fish and chips, mate,

0:07:56 > 0:07:58- Whitby. - THEY LAUGH

0:07:58 > 0:07:59I'm actually interested.

0:07:59 > 0:08:02I'm hoping the fish and chips win here.

0:08:02 > 0:08:05You have to have them in newspaper. You cannot have it on a china plate.

0:08:05 > 0:08:08- On newspaper.- Fancy(!) - And it's got to be so cold outside

0:08:08 > 0:08:11that you're sat there and your nose is dripping into the paper.

0:08:11 > 0:08:15Ugh! UGH! That's what I've missed about Sydney.

0:08:15 > 0:08:18You get the batter and scrape it off.

0:08:18 > 0:08:21- Or is that just me?- No, you've got to be sitting on Bondi Beach,

0:08:21 > 0:08:23- it's hot...- No. - There's a drunk backpacker

0:08:23 > 0:08:26- passed out next to you.- No.

0:08:26 > 0:08:31- OK.- No, Whitby wins hands down. - How are those noodles coming?

0:08:31 > 0:08:32- They're ready.- They're ready? OK,

0:08:32 > 0:08:34drain them, plunge them into some cold water

0:08:34 > 0:08:37- just to stop them cooking.- OK.

0:08:37 > 0:08:39How are we going here? Great.

0:08:39 > 0:08:43That's starting to colour up nicely. Do you need those tongs? Take those.

0:08:43 > 0:08:45- Thank you very much.- I'm also going to put some nuts in here

0:08:45 > 0:08:48for some crunch. Oh, you've done it. You've chopped them up.

0:08:48 > 0:08:50You're good! Fast.

0:08:50 > 0:08:54- Fantastic.- I'm all over it, Bill. They're cashew nuts, yeah?

0:08:54 > 0:08:58Yeah, cashews. Lightly toasted in a pan. I like cashews.

0:08:58 > 0:09:02You can use peanuts. Peanuts would be quite traditional in Vietnam.

0:09:02 > 0:09:06- A bit of mint leaf.- Right. - I'm going to serve these separately.

0:09:06 > 0:09:10- You can serve them together.- Noodles in there?- Yeah, toss them in there.

0:09:10 > 0:09:15- Can I get those tongs again?- There you go.- That's nice and chilled.

0:09:15 > 0:09:17This is a great barbecue salad by itself.

0:09:17 > 0:09:19Even if you just want to do a bit of steak.

0:09:19 > 0:09:22Marinate steak in that marinade, too. Very good.

0:09:22 > 0:09:23Going to save a few of those onions.

0:09:23 > 0:09:27- Mint leaves in?- Mint leaves and half of the nuts.

0:09:27 > 0:09:30- Half of the nuts.- This is just a classic, healthy, low-fat, too.

0:09:30 > 0:09:33There's no oil in that dressing, which is great.

0:09:33 > 0:09:35Do you want me to do that and you do your chicken?

0:09:35 > 0:09:39- Yeah. Pop it in.- I'll get that, you can slice your chicken.

0:09:39 > 0:09:43- I can slice it. Got another knife? - There you go.- Beautiful.

0:09:43 > 0:09:45Great.

0:09:46 > 0:09:50- It literally doesn't take very long to cook at all.- No, it's instant.

0:09:50 > 0:09:53This is great summer cooking. You're almost...

0:09:53 > 0:09:57- AH! That's hot.- It's just come out of the pan, Bill!- I know.

0:09:57 > 0:10:02Normally I've pretty tough fingers. Australian cooks, we're tough!

0:10:02 > 0:10:04HE LAUGHS

0:10:04 > 0:10:07- We'll see later.- We're not. - They look it, don't they(?)

0:10:07 > 0:10:10We're not. I won't pretend.

0:10:10 > 0:10:14Right, OK. So in there you can do chicken...

0:10:14 > 0:10:16We've got a little bowl. Who doesn't eat meat? Louise.

0:10:16 > 0:10:18There you go. A little bowl on there.

0:10:18 > 0:10:22Get a few more of those nuts and onions.

0:10:22 > 0:10:23Sprinkle it over.

0:10:23 > 0:10:26You need more chicken. Have you seen the size of these two blokes?

0:10:26 > 0:10:29- OK, another two bits.- Like bookends! Look at the size of them.

0:10:29 > 0:10:30There we go.

0:10:30 > 0:10:34- A few onions and you've got it. - Look at that. Remind us what it is.

0:10:34 > 0:10:36That's spicy chicken with fresh noodle salad.

0:10:36 > 0:10:39Perfect for this evening. There you go.

0:10:44 > 0:10:46There you go. On the barbecue.

0:10:46 > 0:10:50- And I need to go to Australia. - You do.- Have a seat over here.

0:10:50 > 0:10:54- There you go. Louise, there's yours. - Thank you.- Dive in.

0:10:54 > 0:10:56If you didn't eat meat, it's great with fish.

0:10:56 > 0:10:58That marinade would work exactly the same.

0:10:58 > 0:11:02And tofu. If you don't eat any meat or fish, bit of tofu,

0:11:02 > 0:11:04grilled or barbecued tofu, fantastic.

0:11:04 > 0:11:06But like you said, on a barbecue, it's fantastic.

0:11:06 > 0:11:08A big bowl of salad, do the barbie. Cold beer.

0:11:08 > 0:11:14The secret with that is don't overcook the chicken thighs.

0:11:14 > 0:11:16Any chicken like those cuts - breasts, thighs -

0:11:16 > 0:11:19don't cook it too much otherwise it will be dry and tough.

0:11:19 > 0:11:20Where's the cold beer?

0:11:20 > 0:11:24It's coming, John. Trust me. It's on its way. It's on its way!

0:11:24 > 0:11:27It's still only quarter past ten.

0:11:27 > 0:11:29Not in Australia, it's not!

0:11:29 > 0:11:33- What do you reckon? Nice flavour? - Excellent. That really is lovely.

0:11:37 > 0:11:41That chicken would taste great on a barbecue too.

0:11:41 > 0:11:44Coming up, I'll be making an easy smoked salmon pate with Melba toast

0:11:44 > 0:11:47for Diane Parish after Rick Stein.

0:11:47 > 0:11:51He visits Bedfordshire and introduces us to the clanger.

0:11:51 > 0:11:55Part of my journey is a bit of a gastronomic history lesson.

0:11:55 > 0:11:57Here is the only place in the world

0:11:57 > 0:12:00where they make the Bedfordshire clanger.

0:12:00 > 0:12:03The word clanger, by the way, means voracious appetite.

0:12:03 > 0:12:05They used to make them like this -

0:12:05 > 0:12:09a suet pudding stuffed with ham and vegetables -

0:12:09 > 0:12:12because ovens were rare so most things were boiled on a range.

0:12:12 > 0:12:15But now they bake them in a pastry.

0:12:15 > 0:12:19Here we are at Mr Gunn's Bakery in the village of Sandy

0:12:19 > 0:12:23using gammon, potatoes, seasoning, onions and gravy.

0:12:23 > 0:12:26He puts the savoury filling into one end of the pastry

0:12:26 > 0:12:28and a sweet apple filling in the other,

0:12:28 > 0:12:31rather like the two-course Cornish pasties.

0:12:31 > 0:12:34It's a bit sad you seem to be the last person making clangers

0:12:34 > 0:12:36in the whole of Bedfordshire.

0:12:36 > 0:12:38How do you see the future of the clanger?

0:12:38 > 0:12:41I think it's terribly sad we're the last person and

0:12:41 > 0:12:44it's immensely important we continue doing it as long as possible

0:12:44 > 0:12:46and I intend to for as long as I'm about, definitely.

0:12:46 > 0:12:48Don't you think in this country

0:12:48 > 0:12:52we're a bit dismissive of our culinary heritage?

0:12:52 > 0:12:55- We don't think it matters somehow. - In general, I think so.

0:12:55 > 0:12:59Modern days, we take the easy way out with ready-prepared meals.

0:12:59 > 0:13:01People don't want to turn their hand to making things.

0:13:01 > 0:13:03Anything goes in a clanger.

0:13:03 > 0:13:07- It's the variety of sweet and savoury that's important.- Very good.

0:13:07 > 0:13:11What I like is this story that when they were working in the fields,

0:13:11 > 0:13:15they'd take their clangers in a canvas bag to work

0:13:15 > 0:13:16and they'd be working down a row,

0:13:16 > 0:13:19Brussels sprout picking or something like that,

0:13:19 > 0:13:22they'd take a bite...of the clanger

0:13:22 > 0:13:26and really like it, put it back in the bag and throw the bag

0:13:26 > 0:13:29down the row and work to the bag.

0:13:29 > 0:13:33And then take another bite, as a sort of incentive.

0:13:33 > 0:13:36And a jolly good incentive it would have been too.

0:13:47 > 0:13:50'You know, when I'm driving over that beautiful bridge into Wales,

0:13:50 > 0:13:52'I suppose it seems mundane,

0:13:52 > 0:13:57'but I'm thinking about cockles and laverbread in the Gower Peninsula.

0:13:59 > 0:14:02'But this country has so much breathtaking landscape

0:14:02 > 0:14:06'and great food associated with it.

0:14:06 > 0:14:11'This is the farm of Griffith Williams near Harlech, North Wales.

0:14:11 > 0:14:14'He's always lived here and like everyone round here,

0:14:14 > 0:14:17'his first language is Welsh.'

0:14:17 > 0:14:20- I've been working every bloody day of my life.- Have you?

0:14:20 > 0:14:24- But I like it.- I bet you do.

0:14:24 > 0:14:27'These pastures are covered by the incoming tide,

0:14:27 > 0:14:30'giving the lambs he rears a unique flavour.'

0:14:30 > 0:14:33The colour of the meat is a lot redder.

0:14:33 > 0:14:38And the taste is out of this world, really.

0:14:38 > 0:14:41Especially in the...

0:14:41 > 0:14:45- What do you call the... the outside of the meat?- The fat?

0:14:45 > 0:14:47The fat, yes. That tastes good.

0:14:47 > 0:14:51- It is. It's the pre-meat. - It's lovely.

0:14:51 > 0:14:55It's crazy. Griffith has just told me that his salt marsh lamb

0:14:55 > 0:14:57is not being sold as salt marsh lamb.

0:14:57 > 0:14:59It's just sold as ordinary lamb.

0:14:59 > 0:15:03He goes to this trouble to produce something fantastically flavoured

0:15:03 > 0:15:05and it's being sold as ordinary lamb.

0:15:05 > 0:15:08It's so typical of this stupid country!

0:15:08 > 0:15:13We just don't appreciate what we've damn well got.

0:15:13 > 0:15:17Well, thinking about that trip to the salt marshes near Harlech,

0:15:17 > 0:15:20I suppose was getting a little bit over the top about it,

0:15:20 > 0:15:22but it does seem to me to be really silly

0:15:22 > 0:15:26when you've got such a brilliant product as salt marsh lamb

0:15:26 > 0:15:28not to shout it from the house tops.

0:15:28 > 0:15:32Funnily enough, on my way back from Wales that time,

0:15:32 > 0:15:34I stopped into an M&S store in Bristol

0:15:34 > 0:15:39and, lo and behold, on the butcher's counter there was salt marsh lamb.

0:15:39 > 0:15:43So this is sort of an exhortation to all the other supermarkets.

0:15:43 > 0:15:48Come on, chaps. Let's have salt marsh lamb everywhere.

0:15:48 > 0:15:51Funnily enough, I was doing a bit of cooking

0:15:51 > 0:15:52in Downing Street not so long ago

0:15:52 > 0:15:56and I chose Welsh salt marsh lamb for the menu

0:15:56 > 0:16:00and Jacques Chirac was over with most of the French cabinet,

0:16:00 > 0:16:04just for a little chat, and that's what I cooked him and they loved it.

0:16:04 > 0:16:08So I've got here a best end of salt marsh lamb

0:16:08 > 0:16:10or a rack as it's also called.

0:16:10 > 0:16:12It's quite small. Lovely meat.

0:16:12 > 0:16:15Look at the marbling there. Because it's small,

0:16:15 > 0:16:17I've actually made it an eight cutlet rack.

0:16:17 > 0:16:21Normally you just go for six. We're heading off into the shoulder.

0:16:21 > 0:16:24I'm just going to roast that for about 20 minutes

0:16:24 > 0:16:28and serve it on a bed of beans and peas.

0:16:29 > 0:16:31First of all, the beans -

0:16:31 > 0:16:34I'm going to poach them with bay leaves, carrots and thyme,

0:16:34 > 0:16:39plus some chopped shallots and garlic, and cover them with water.

0:16:39 > 0:16:41I put that on the heat and simmer gently

0:16:41 > 0:16:45until the beans are quite soft. I like lamb and flageolets,

0:16:45 > 0:16:49but I think the beans on their own are a bit dull.

0:16:49 > 0:16:52I'm taking them off the heat and straining them,

0:16:52 > 0:16:56but I'm keeping that well-flavoured cooking liquid.

0:16:56 > 0:16:57Back into the pan with the beans,

0:16:57 > 0:17:02slice the carrots up and add some fresh garden peas,

0:17:02 > 0:17:05a little more finely-chopped garlic and some olive oil.

0:17:06 > 0:17:08Now a slice of butter.

0:17:08 > 0:17:11I like a mixture of olive oil and butter in some dishes.

0:17:11 > 0:17:14Sauteed potatoes, for example.

0:17:14 > 0:17:19Finally, some seasoning of salt and freshly-ground black pepper.

0:17:19 > 0:17:23Now to roast the lamb. I'm seasoning it well on both sides.

0:17:23 > 0:17:25It's a very attractive joint

0:17:25 > 0:17:29which really does bring out the trade skills of your local butcher.

0:17:29 > 0:17:31It only takes 20-25 minutes to cook.

0:17:34 > 0:17:36I bought this oven some time ago

0:17:36 > 0:17:39because I like to see how the joint is progressing.

0:17:39 > 0:17:42Cooking appeals on many levels and it's very attractive

0:17:42 > 0:17:45to see the fat as it crisps up and the braster,

0:17:45 > 0:17:48as Griffith would call it, running out of it.

0:17:50 > 0:17:54As it comes out of the oven, the aroma is delightful.

0:17:56 > 0:17:58I'll keep the rack warm now

0:17:58 > 0:18:01and pour the fat off from the roasting tray

0:18:01 > 0:18:03and put the tray back on the heat

0:18:03 > 0:18:05and de-glaze it with the liquor from the vegetables

0:18:05 > 0:18:08and pour it through a sieve back into the pan

0:18:08 > 0:18:12so the vegetables and gravy become one.

0:18:12 > 0:18:15This is, I think, a really good dish to do

0:18:15 > 0:18:18when you've got three or four friends round.

0:18:18 > 0:18:20It's got sophistication without all the sweat

0:18:20 > 0:18:24of long roasting and preparing loads of separate vegetables.

0:18:24 > 0:18:28Finally, add lots of chopped parsley.

0:18:28 > 0:18:30Now to carve the lamb.

0:18:30 > 0:18:31I only began to cook racks of lamb

0:18:31 > 0:18:35when I started my restaurant in the mid-'70s.

0:18:35 > 0:18:37Then it was regarded as quite posh.

0:18:37 > 0:18:40It's not a roasting joint I remember from my childhood,

0:18:40 > 0:18:45but I urge you to try it. The meat always comes out so juicy

0:18:45 > 0:18:48and succulent and pink, and that's how I like it.

0:18:49 > 0:18:54I got the idea from these vegetables from an old French recipe book

0:18:54 > 0:18:56called Cuisine De Terroir.

0:18:56 > 0:18:59Like all good recipes, they're totally unaffected

0:18:59 > 0:19:03by fads of TV cooks and never fade from fashion.

0:19:11 > 0:19:13Thanks for that one, Rick.

0:19:13 > 0:19:15Last week's croissant masterclass went down really well.

0:19:15 > 0:19:18Not that many of you will make it, but it went down really well.

0:19:18 > 0:19:20I thought I'd show you something

0:19:20 > 0:19:22that a lot of people don't think about making themselves - pate.

0:19:22 > 0:19:25And two different ideas for this recipe.

0:19:25 > 0:19:28We're going to do a pate and Melba toast, the old classic,

0:19:28 > 0:19:32named after Dame Nellie Melba. An Escoffier dish, really.

0:19:32 > 0:19:37But pate, obviously a French dish. It was originally pate en croute.

0:19:37 > 0:19:41Pate translates to a pie. It was always encased in the pastry.

0:19:41 > 0:19:43They'd throw the pastry away.

0:19:43 > 0:19:46They used that as a medium to carry stuff with

0:19:46 > 0:19:47and they used to eat the filling.

0:19:47 > 0:19:51- So it's Tupperware!- Kind of. Home-made Tupperware.

0:19:51 > 0:19:52That kind of stuff.

0:19:52 > 0:19:58Before plastic, of course. So we... We've got a selection of pates.

0:19:58 > 0:19:59You've got various different ones.

0:19:59 > 0:20:02Some are cooked before you place it in the terrine, some are not.

0:20:02 > 0:20:03Some are set in the terrine.

0:20:03 > 0:20:07I thought I'd do you a very quick smoked salmon pate.

0:20:07 > 0:20:10- I know Wolfgang's got his strawberries.- I love salmon too.

0:20:10 > 0:20:14- From Scotland? - Scottish smoked salmon.

0:20:14 > 0:20:15That's what we're going to do now.

0:20:15 > 0:20:17We're just going to quickly make this pate.

0:20:17 > 0:20:19It's very, very quick. You just blend it.

0:20:19 > 0:20:23- I'd never know how to make pate! - You won't believe how simple it is.

0:20:23 > 0:20:25All you do is blend the smoked salmon.

0:20:25 > 0:20:28You can do this with salmon or smoked mackerel. Just blend it.

0:20:28 > 0:20:32It depends on how coarse or fine you want the pate.

0:20:32 > 0:20:35If you want it really fine, once blended, pass it through a sieve.

0:20:35 > 0:20:36We just blend it like this

0:20:36 > 0:20:40and then we add, just basically, these ingredients here.

0:20:40 > 0:20:44- We've got some creme fraiche, full fat creme fraiche.- Of course.

0:20:44 > 0:20:49That gives it its acidity. Some double cream. Just a small amount(!)

0:20:49 > 0:20:53- And some lemon juice.- It's a diet dish, I can see it already!

0:20:53 > 0:20:58- Exactly! Boot camp after that one. - Some lemon juice on there.

0:20:58 > 0:21:01Then just a smidgen of black pepper. No salt in here.

0:21:01 > 0:21:03Just a bit of black pepper.

0:21:03 > 0:21:07This is seriously how quick it is. You just put the blender on.

0:21:07 > 0:21:10And you blend it until it starts to thicken up in the blender.

0:21:10 > 0:21:13No more than... 20 seconds.

0:21:13 > 0:21:15That's it. Done.

0:21:15 > 0:21:19- Oh!- And we take the pate out of here...

0:21:20 > 0:21:25- ..and you place it in the dish. - It's fantastic. It's so easy.

0:21:25 > 0:21:28That's a lovely thing to have on the table in summer

0:21:28 > 0:21:31with some pitta bread or... Well, that's what we're going to have.

0:21:31 > 0:21:33But of Melba toast, Diane, get it right!

0:21:33 > 0:21:37I think some champagne may be appropriate!

0:21:37 > 0:21:39- Absolutely.- Melba toast, too.

0:21:39 > 0:21:42We're going to do that with breakfast radishes.

0:21:42 > 0:21:44You make Melba toast is with sliced bread over here.

0:21:44 > 0:21:47And then pop that under the grill,

0:21:47 > 0:21:51toast it both sides and then it's literally made a little bit later.

0:21:51 > 0:21:53I'm going to do a dressing with the smoked salmon as well,

0:21:53 > 0:21:54with some breakfast radishes.

0:21:54 > 0:21:57Sherry vinegar, mustard, lemon juice.

0:21:57 > 0:22:00Watercress and a bit of beetroot with it as well.

0:22:00 > 0:22:02So reading about yourself,

0:22:02 > 0:22:06when you first started, acting wasn't one of your true loves.

0:22:06 > 0:22:07You kind of fell into it.

0:22:07 > 0:22:11I didn't have a true love at school. I sort of was just...

0:22:11 > 0:22:14I wasn't the most studious of children!

0:22:14 > 0:22:18- So I was mucking around near the drama department at school.- Right.

0:22:18 > 0:22:20And a teacher came rushing over to me

0:22:20 > 0:22:24and said, "Someone's sick. Do you want to be in the play?" Yeah.

0:22:24 > 0:22:27So I said I'd do it. I thought it'd be a giggle.

0:22:27 > 0:22:29I just thought it would be funny.

0:22:29 > 0:22:35And I did it and there was a line I had and it got a laugh.

0:22:35 > 0:22:37And I got a real buzz from that. Look at that!

0:22:37 > 0:22:40A strange, evil sense of power...

0:22:40 > 0:22:43I was the same when I was at school. It was the nativity play.

0:22:43 > 0:22:48- I played a king. Somebody was ill. - I thought you played the baby!

0:22:48 > 0:22:53I had one line! I messed it up and they put me on lighting.

0:22:53 > 0:22:57- Oh, no. It's an honourable job. - I could have been in EastEnders.

0:22:57 > 0:23:00It could have been you! You could have been Phil Mitchell.

0:23:01 > 0:23:05I doubt it! So we've got these little breakfast radishes.

0:23:05 > 0:23:07I made a dressing out of mustard,

0:23:07 > 0:23:11sherry vinegar and some oil. Just a tiny bit more oil in here.

0:23:11 > 0:23:14Straight out of doing that, RADA?

0:23:14 > 0:23:16Yes, what happened was

0:23:16 > 0:23:18you have to make your career choices

0:23:18 > 0:23:22out of what exams you're doing. And I wasn't doing great.

0:23:22 > 0:23:24So then I got put in a miscellaneous group of people.

0:23:24 > 0:23:26My options didn't work out the way they were supposed to.

0:23:26 > 0:23:29I was supposed to be a landscape gardener, apparently.

0:23:29 > 0:23:31- Right.- I don't like worms.

0:23:31 > 0:23:33And then I went to see somebody

0:23:33 > 0:23:36who saw the special people who didn't know what they wanted to do

0:23:36 > 0:23:39and he said, "What have you enjoyed the most?"

0:23:39 > 0:23:41I said I liked doing those plays and I liked drama.

0:23:41 > 0:23:44He said, "There's a course at East Herts College.

0:23:44 > 0:23:47"You can do theatre and performing arts.

0:23:47 > 0:23:49"You do the technical side of theatre

0:23:49 > 0:23:51"and you perform and you do a couple of A Levels."

0:23:51 > 0:23:56I went off and did that and had this amazing teacher,

0:23:56 > 0:23:59leader, mentor, called Miss Delaney.

0:23:59 > 0:24:02And she encouraged me to audition for RADA.

0:24:02 > 0:24:04I just didn't think people like me went to RADA.

0:24:04 > 0:24:09Do you know what I mean? I didn't think I would ever stand a chance.

0:24:09 > 0:24:13I auditioned and I think there were drunk and they let me in!

0:24:13 > 0:24:15- You got in.- I got into RADA. - Straight out of that,

0:24:15 > 0:24:18doing the classics at RADA,

0:24:18 > 0:24:22you went straight into theatre. Theatre was the big thing.

0:24:22 > 0:24:25I suppose a lot of actors and actresses,

0:24:25 > 0:24:28when they're doing that, that's the medium they want first.

0:24:28 > 0:24:32That's where you want to go. That's the engine room.

0:24:32 > 0:24:34It's where you want to start.

0:24:34 > 0:24:40And I started out playing Ariel in The Tempest, which was a dream role.

0:24:40 > 0:24:45And we toured all over. Everywhere. We went to Chipping Norton, Lincoln.

0:24:45 > 0:24:50- Everywhere!- I know.- Chipping Norton, you know that, Wolfgang.

0:24:50 > 0:24:52I know it. Right in the suburbs!

0:24:52 > 0:24:56- He summers in Chipping Norton. - I have my summer house there!

0:24:56 > 0:24:59- That's right. That and the Hamptons.- Exactly!

0:24:59 > 0:25:04And then we went to Japan. So I performed Shakespeare -

0:25:04 > 0:25:06they have a theatre called The Globe

0:25:06 > 0:25:09built on the theme of the proper Globe theatre,

0:25:09 > 0:25:11the Shakespearean Globe Theatre -

0:25:11 > 0:25:14in front of the Japanese. That was fantastic.

0:25:14 > 0:25:15It was great fun.

0:25:15 > 0:25:20How do you get from that to your first TV job? You did all manner.

0:25:20 > 0:25:24- All sorts.- You were doing Lovejoy! You were in Lovejoy.

0:25:24 > 0:25:27- You were in EastEnders before the part you play now.- Yeah.

0:25:27 > 0:25:30I played a character called Lola Christie.

0:25:30 > 0:25:34I was only in it for six months, but you just step into EastEnders

0:25:34 > 0:25:36breathe the air and people go crazy.

0:25:36 > 0:25:39It was a real pop star show then.

0:25:39 > 0:25:43Well, it still is. It takes over your life.

0:25:43 > 0:25:45But they were superstars back then.

0:25:45 > 0:25:50Patsy Palmer and Martine McCutcheon and Sid Owen, Danniella Westbrook,

0:25:50 > 0:25:52they were superstars.

0:25:52 > 0:25:57And a lot more people watching because we didn't have digital TV.

0:25:57 > 0:26:01So it was crazy being in the show back then. Now it's a lot calmer.

0:26:01 > 0:26:05- It's a lot more like an actor's gig, a job.- An actor's gig.

0:26:05 > 0:26:09- But it must take over your life as well?- It doesn't.

0:26:09 > 0:26:13It's one of those jobs you can be a family person.

0:26:13 > 0:26:17As a mum, when I first turned up, I was the only woman

0:26:17 > 0:26:20who had children in the place.

0:26:20 > 0:26:23And gradually more mums are coming in

0:26:23 > 0:26:26and we're all finding our way of doing this job

0:26:26 > 0:26:27and supporting our families,

0:26:27 > 0:26:30being with our families. It's a great job to do

0:26:30 > 0:26:32and still be part of your family life.

0:26:32 > 0:26:33Isn't it quite difficult?

0:26:33 > 0:26:37People link you directly with the character that you play?

0:26:37 > 0:26:39They do, yes. They do.

0:26:39 > 0:26:43People sort of think... It's never been a problem,

0:26:43 > 0:26:45but there was... I don't know if you remember this,

0:26:45 > 0:26:48but there was a bit where Denise, my character, was dead.

0:26:48 > 0:26:52- Do you remember that? - I don't remember that!

0:26:52 > 0:26:54What a job, where you can be dead

0:26:54 > 0:26:57and then come back to life. I was dead and it was brilliant,

0:26:57 > 0:27:01but I had to lie to my family, to everybody, tell people,

0:27:01 > 0:27:03"I'm leaving the show. I'm dead."

0:27:03 > 0:27:06But because you appear in people's living rooms,

0:27:06 > 0:27:09they look at you slightly differently. This is a true story.

0:27:09 > 0:27:13Last night I came out of a great restaurant with Mr Pierre Koffmann.

0:27:13 > 0:27:15The legend, Mr Pierre Koffmann.

0:27:15 > 0:27:18And this lovely old lady ran across the road.

0:27:18 > 0:27:20I was just about to get my pen just to sign something.

0:27:20 > 0:27:21She turned around to me and said,

0:27:21 > 0:27:23"James, it doesn't matter what they say,

0:27:23 > 0:27:25- "you don't look as fat as you do on TV."- Get off!

0:27:25 > 0:27:27- That's not nice.- Lovely, innit?

0:27:27 > 0:27:32That's not nice. People say that to you all the time.

0:27:32 > 0:27:37They say, "Oh, you're much prettier in real life. Much prettier."

0:27:37 > 0:27:42Well, you know, what kind of demon do I look like on-screen?!

0:27:42 > 0:27:45But I think they mean it well. They mean it well.

0:27:45 > 0:27:48We've got our Melba toast. There you go. Nicely curled up.

0:27:48 > 0:27:49All you do is toast it both sides,

0:27:49 > 0:27:53take the crusts off and then slice it down the middle,

0:27:53 > 0:27:56that's why the thin bread is really handy for this.

0:27:56 > 0:27:59Then you just toast it on the other side and it curls up like that.

0:27:59 > 0:28:04- I don't think I've done Melba toast since I was about 16.- I love it.

0:28:04 > 0:28:06I wasn't paying attention to what sort of bread that was.

0:28:06 > 0:28:08Just plain white sliced bread.

0:28:08 > 0:28:12What have I to do to make a sort of...thing?

0:28:12 > 0:28:15- Do you want me to feed you? - Could you do it for me, please?

0:28:15 > 0:28:18- Do aeroplanes.- Try that.

0:28:18 > 0:28:22What about us here? Are we on a diet or what?

0:28:22 > 0:28:25- You just get a bit of radish. - Oh, thank you!

0:28:30 > 0:28:31See how quick and easy that was?

0:28:31 > 0:28:35There's no excuse not to be making that for lunch today.

0:28:35 > 0:28:36If you'd like to make your own pate

0:28:36 > 0:28:39or try any recipes from today's show,

0:28:39 > 0:28:41they're just a click away on our website -

0:28:41 > 0:28:43bbc.co.uk/recipes

0:28:43 > 0:28:46We're not live today, so instead we're looking back

0:28:46 > 0:28:49at some fantastic cooking from the Saturday Kitchen archive.

0:28:49 > 0:28:53And first up, Sophie Grigson gets trendy with pasta.

0:28:53 > 0:28:57We're going to be cooking... proper name, fregula con arselle.

0:28:57 > 0:28:59- Right.- Which is fregula.

0:28:59 > 0:29:04- This stuff here.- Doesn't it look odd? It doesn't look like pasta.

0:29:04 > 0:29:06But it is a form of pasta.

0:29:06 > 0:29:10The toasting of the pasta gives it a kind of bouncy texture.

0:29:10 > 0:29:13It's quite odd to describe, but it's lovely. I adore it.

0:29:13 > 0:29:17- And it's quite a trendy ingredient. - Trendy ingredient. All right, OK.

0:29:17 > 0:29:20- But this is very classical Sardinian.- OK.

0:29:20 > 0:29:24So besides the fregula, we have some clams. Lovely fresh clams.

0:29:24 > 0:29:29We have saffron, sitting in some hot water, tomatoes, garlic,

0:29:29 > 0:29:31a little bit of chilli, a little bit of lemon -

0:29:31 > 0:29:33we're just using the zest of that -

0:29:33 > 0:29:37parsley and some fish stock. Very straightforward.

0:29:37 > 0:29:40As usual for the show, for the fourth week running,

0:29:40 > 0:29:44this is all I get to do - prepare tomatoes and that's it.

0:29:44 > 0:29:47But it makes you an expert, doesn't it? Extra good at them.

0:29:47 > 0:29:52I'm going to chop a bit of garlic and parsley.

0:29:52 > 0:29:56That'll be fried gently as the basis of the broth.

0:29:56 > 0:30:01- This is more of a brothy stew.- Yeah. - Or a stewy broth.

0:30:01 > 0:30:05I was joking earlier. You've seriously written 20 books, is it?

0:30:05 > 0:30:10- I'm on my 20th.- On your 20th. - I've just started writing my 20th.

0:30:10 > 0:30:14I think. That's if you include lots of little ones, pamphlet-y.

0:30:14 > 0:30:19- Your first book was on veg, was it? - No, that was my third book already.

0:30:19 > 0:30:21Third, fourth? Third or fourth.

0:30:21 > 0:30:23My first book was a collection of recipes from the...

0:30:23 > 0:30:26No, that was my second book. From the Evening Standard.

0:30:26 > 0:30:28I can't remember any more!

0:30:28 > 0:30:31You get past a certain number and they mist up...

0:30:31 > 0:30:36- Oh, you're so fast.- But this love of writing, it came from your mother.

0:30:36 > 0:30:38Well, both my parents were writers.

0:30:38 > 0:30:42I was brought up in a household where writing was the thing.

0:30:42 > 0:30:46My dad worked in the study upstairs. (We had to be quiet going past...)

0:30:46 > 0:30:51All the time, not to disturb him. It was very much a writer's household

0:30:51 > 0:30:53where the word was important and food was important,

0:30:53 > 0:30:57although my mum didn't start writing about food until I was six or seven.

0:30:57 > 0:30:59Can I just turn this down a bit?

0:30:59 > 0:31:02Ooh, that's very hot. About to disappear here.

0:31:02 > 0:31:04Put it over there. There you go.

0:31:04 > 0:31:08So food was always part of the household.

0:31:08 > 0:31:10Lunches and meals were important.

0:31:10 > 0:31:14But it was only when my mother started going to France,

0:31:14 > 0:31:16we all started going to France.

0:31:16 > 0:31:19My parents bought a house in France, a cave in France, in fact.

0:31:19 > 0:31:22A cave with no running water, no electricity.

0:31:22 > 0:31:26Everybody thought they were totally mad. This was the early '60s.

0:31:26 > 0:31:30And my mum got very interested in the food. Are you all done?

0:31:30 > 0:31:33- I'm all right.- You're still on the case.- That's your clam pan.

0:31:33 > 0:31:36I wanted to do it the other way round but OK.

0:31:36 > 0:31:39If you tell me that's my clam pan, I'll believe you.

0:31:39 > 0:31:44So here's we've got a bit of garlic going in...

0:31:44 > 0:31:46But your inspiration - you mentioned France -

0:31:46 > 0:31:48still comes from travelling and stuff?

0:31:48 > 0:31:52I don't travel as much as I used to. Once I had children, I couldn't.

0:31:52 > 0:31:56And when you have children, it starts getting more expensive.

0:31:56 > 0:31:59You have to pay for them to come or find somebody to look after them.

0:31:59 > 0:32:03And now, just to make life worse, I've got a dog as well.

0:32:03 > 0:32:06My children are now old enough to parcel off left, right and centre,

0:32:06 > 0:32:09but I haven't got anybody to sit my dog overnight.

0:32:09 > 0:32:11You mentioned travel in France.

0:32:11 > 0:32:15- But you're doing, like, cookery weekends?- Yeah!

0:32:15 > 0:32:20It's just wonderful. To be able to combine two of my favourite things -

0:32:20 > 0:32:21travelling and eating.

0:32:21 > 0:32:25And going to markets. We're going to Barcelona.

0:32:25 > 0:32:28They're long weekends. Gourmet weekends.

0:32:28 > 0:32:31- I hate the word gourmet but... - I was in Barcelona on Tuesday.

0:32:31 > 0:32:34- Monday or Tuesday. - How was Barcelona?

0:32:34 > 0:32:36They've got an amazing market.

0:32:36 > 0:32:40- Fabulous.- Probably one of the nicest markets I've ever been to.

0:32:40 > 0:32:45La Boqueria. It's an absolutely fabulous market.

0:32:45 > 0:32:47I love going in there in the morning

0:32:47 > 0:32:51and people are having breakfast. In fact, on my Barcelona tour,

0:32:51 > 0:32:55that I'm doing, one thing will be breakfast at La Boqueria market.

0:32:55 > 0:33:00And I love those salt cod stalls where they sell it ready prepared.

0:33:00 > 0:33:02- Absolutely gorgeous.- I can see Jerry's looking...

0:33:02 > 0:33:05Big fan of markets, Jerry? Wander round when you go out and about?

0:33:05 > 0:33:09Well, the stock market is in trouble.

0:33:09 > 0:33:12They're talking AND they're cooking?

0:33:12 > 0:33:16- We're talking and cooking. - And there's smoke coming out!

0:33:16 > 0:33:20- It's steam. - It's steam. It's meant to be there.

0:33:20 > 0:33:22Whoops. Am I burning my garlic?

0:33:22 > 0:33:26- Good job I've got you to watch over me.- Is this what a kitchen is?

0:33:26 > 0:33:29- This is what a kitchen is, Jerry. - How are those tomatoes?- Happening.

0:33:29 > 0:33:32- What have you got in the pan there? - I've just got garlic,

0:33:32 > 0:33:34chilli and parsley. Chilli flakes.

0:33:34 > 0:33:39I'm going to put my... Ooh, look! Wonderful stock... In that goes.

0:33:39 > 0:33:43You're going to throw over half the tomatoes in a minute.

0:33:43 > 0:33:46Let's raise the heat here. This comes up to the boil.

0:33:46 > 0:33:49- And I need some salt and pepper in there.- Right.

0:33:49 > 0:33:53The tomatoes go into the broth. You do need for this dish...

0:33:53 > 0:33:58You cannot get away with ready-made stock powder.

0:33:58 > 0:34:00It has to be the real thing.

0:34:00 > 0:34:03It's a really important flavour.

0:34:03 > 0:34:06Big fan of seafood, Jerry? I know you like your beef.

0:34:06 > 0:34:07Yes, I like seafood.

0:34:07 > 0:34:09Right. There you go.

0:34:09 > 0:34:12Tomatoes, go on. Take those. I'm doing them as quick as I can!

0:34:12 > 0:34:15- It's very nice having a sous chef. - You mentioned Sardinia for this.

0:34:15 > 0:34:17Where did you get the inspiration for this?

0:34:17 > 0:34:22I teach about once a month at an Italian cookery school,

0:34:22 > 0:34:26just off Marylebone high street. And I love doing it.

0:34:26 > 0:34:31I love teaching people, doing lessons with enthusiastic cooks.

0:34:31 > 0:34:36We cook up a fantastic meal every time. Strangers at the beginning,

0:34:36 > 0:34:38all great friends by the end of the day.

0:34:38 > 0:34:41This was a dish where I was doing a bit of research,

0:34:41 > 0:34:46I wanted to find out how fregula was used and then, to my horror,

0:34:46 > 0:34:48I was teaching it for the first time

0:34:48 > 0:34:52and it turned out my assistant - I'm just sitting here watching,

0:34:52 > 0:34:53it's great watching you cook -

0:34:53 > 0:34:56my assistant turned out to be Sardinian.

0:34:56 > 0:34:57And she said, "Wonderful!

0:34:57 > 0:35:00"My mother made this every week! It's the dish of my childhood!"

0:35:00 > 0:35:01I said, "Oh, my gosh.

0:35:01 > 0:35:04"She really knows what it's meant to taste like."

0:35:04 > 0:35:06So I was very anxious. She was delighted.

0:35:06 > 0:35:09- And they always do it with clams? - Yeah, it's a big clam dish.

0:35:09 > 0:35:12There's lots of other fregula dishes as well.

0:35:12 > 0:35:14- By the way, I've got my clams.- Yeah.

0:35:14 > 0:35:16Into a little bit of water. They're just opening up.

0:35:16 > 0:35:18In a covered pan. They won't take long.

0:35:18 > 0:35:20They're beginning to open already.

0:35:20 > 0:35:25- Thank you. You can stop now.- I've just finished!- That's fine, then!

0:35:25 > 0:35:27As soon as that comes to the boil,

0:35:27 > 0:35:30you pour in the fregula. We've got some already cooking here.

0:35:30 > 0:35:33- OK.- My clams are nearly ready.

0:35:33 > 0:35:36- The saffron's in hot water? - Just hot water.

0:35:36 > 0:35:41Lovely saffron threads. I always say to buy the threads, not the powder.

0:35:41 > 0:35:44We mentioned the saffron, which we've got here.

0:35:44 > 0:35:48On your travels, often people go to Tunisia and stuff like that...

0:35:48 > 0:35:50Cheap saffron! What a bargain!

0:35:50 > 0:35:52People instantly think cheap saffron,

0:35:52 > 0:35:56but you can't buy cheap saffron. It's got to be the real McCoy.

0:35:56 > 0:35:57There is no such thing as cheap saffron.

0:35:57 > 0:35:59If it's cheap, it isn't saffron.

0:35:59 > 0:36:02What do you think it is? The outer cases of the saffron that they sell?

0:36:02 > 0:36:07The cheap stuff? At best, it's something dried marigold leaves.

0:36:07 > 0:36:09At worst, there are forms of crocus...

0:36:09 > 0:36:12Saffron is a very particular kind of crocus.

0:36:12 > 0:36:17They can use other forms of crocus which actually are toxic.

0:36:17 > 0:36:20You don't use so much as to cause a problem,

0:36:20 > 0:36:23but it won't get the flavour and you'll be wasting your money.

0:36:23 > 0:36:27Never buy cheap saffron and never buy what one of my chefs did

0:36:27 > 0:36:29when they went over to Tunisia.

0:36:29 > 0:36:31They bought a kilogram of oregano.

0:36:33 > 0:36:35- I can see what's coming!- It was OK

0:36:35 > 0:36:39until he brought it through Customs. It was in a clear bag.

0:36:39 > 0:36:42- He couldn't walk straight afterwards!- Oh, my God!

0:36:42 > 0:36:45- I think a pair of rubber gloves were involved.- Oh, poor boy!

0:36:45 > 0:36:47I'm putting my clams in here

0:36:47 > 0:36:50and then I'm also going to add the saffron at this point,

0:36:50 > 0:36:53right at the end, to preserve that flavour.

0:36:53 > 0:36:59- And you want some of this juice? We just let this settle.- Yes.

0:36:59 > 0:37:01So you don't get that grit.

0:37:01 > 0:37:04An awful lot of grit gathers right down at the bottom.

0:37:04 > 0:37:07- Give it a few minutes to settle down...- I can see it.

0:37:07 > 0:37:11Because it is one of these really horrible things.

0:37:11 > 0:37:13Ever had a mouthful of gritty shellfish?

0:37:13 > 0:37:16- Or mussels with...- There we go.

0:37:16 > 0:37:20So that's our dish. It's very simple and straightforward.

0:37:20 > 0:37:22Stick it in the pot.

0:37:22 > 0:37:25It's so refined having you. Would you do this in my kitchen?

0:37:25 > 0:37:29It would be great. All the boring bits and carrying the heavy pots.

0:37:29 > 0:37:32- I'd feel so ladylike. - I'll get your lemon.- OK.

0:37:32 > 0:37:36- So that's going into...- And that's how it's served?

0:37:36 > 0:37:38Grated lemon over the top, a drizzle of olive oil,

0:37:38 > 0:37:40extra parsley, but that's it.

0:37:40 > 0:37:43So it's fresh, it's light. It's full of flavour.

0:37:43 > 0:37:44It's so Mediterranean.

0:37:44 > 0:37:49You ought really to be sitting by the sea somewhere.

0:37:49 > 0:37:53- OK? Are you going to do my little...?- Explain what it is again.

0:37:53 > 0:37:59This is fregula, which is the pasta, con arselle. With clams.

0:37:59 > 0:38:04- Fresh from Sardinia.- With some grated lemon on top.- And that's it.

0:38:04 > 0:38:05Pasta!

0:38:09 > 0:38:11A little round of applause over there.

0:38:11 > 0:38:17- This is what you get to dive into. - Does this come in a TV dinner?

0:38:17 > 0:38:19Heat it in up the microwave.

0:38:19 > 0:38:22We can give you that. You can take it home. Tell me what you think.

0:38:22 > 0:38:27- Don't you get to eat this?- No. - Is this a trick?- No!

0:38:27 > 0:38:29Little do you know the secret ingredient!

0:38:32 > 0:38:33OK.

0:38:33 > 0:38:37- Wait - do you need a spoon? - You want a spoon?- Yeah.

0:38:37 > 0:38:42- You can't eat soup with a fork! - That's what I'm thinking!

0:38:42 > 0:38:43Tell us what you think of the pasta.

0:38:43 > 0:38:47The pasta, OK. You don't want to eat the whole...

0:38:47 > 0:38:50- Don't eat the shell! - In your own time(!)

0:38:50 > 0:38:53- I'm ready. It's got shells in there. - I can take out the shells.

0:38:53 > 0:38:58Well, fine! Why don't you put your fingers in my food?!

0:38:58 > 0:39:03- Have you ever had...? - I'll see you in hell! Here we go.

0:39:03 > 0:39:05I remember Pierre Koffmann saying

0:39:05 > 0:39:08he had somebody in his restaurant who was served sea urchins.

0:39:08 > 0:39:13- And chewing on the shell. - The plate came back empty.

0:39:13 > 0:39:16- It's very good. - That's all you get. Pass it down.

0:39:16 > 0:39:19- You can keep the spoon!- You have to eat a lot more on this show.

0:39:19 > 0:39:23Could you make it with mussels and stuff like that?

0:39:23 > 0:39:27I don't see why not. I'm not sure if their sweetness would be as good.

0:39:27 > 0:39:31But of course you could. And clams are harder to get hold of.

0:39:31 > 0:39:34Steve? As a starter?

0:39:34 > 0:39:38- You can really taste the lemon. - Good. Getting it through.

0:39:43 > 0:39:46Thanks, Sophie, for making me prep all those tomatoes!

0:39:46 > 0:39:51Now it's time for some classic TV and a slice of Keith Floyd.

0:39:51 > 0:39:54Today he's in Provence and look out for the largest glass of wine

0:39:54 > 0:39:58you're ever likely to see on TV. Enjoy this one.

0:39:58 > 0:40:02# I go to parties Some times until four

0:40:02 > 0:40:08# It's hard to leave when you can't find the door

0:40:08 > 0:40:13# It's tough to handle This fortune and fame

0:40:13 > 0:40:18# Everybody's so different I haven't changed... #

0:40:18 > 0:40:20Anyway, that's enough self-indulgence.

0:40:20 > 0:40:22Now for a short burst of architecture,

0:40:22 > 0:40:24the director's favourite bit.

0:40:24 > 0:40:27It says, "Here the buildings grow organically,

0:40:27 > 0:40:30"taking in influences of the landscape and climate.

0:40:30 > 0:40:32"And not the best design for living.

0:40:32 > 0:40:36"Villages cling to the sides of mountains like raspberry coulis..."

0:40:36 > 0:40:39I must have written that bit. Et cetera.

0:40:39 > 0:40:42Anyway, I've had a long and wonderful lunch

0:40:42 > 0:40:44and I've been wittering.

0:40:44 > 0:40:47All good lunches must end with a fine digestif -

0:40:47 > 0:40:48eau de vie, the water of life.

0:40:53 > 0:40:57You may think that last remark was a bit corny,

0:40:57 > 0:41:00but it was a source of inspiration for me to live in this place,

0:41:00 > 0:41:02Ile-sur-la-Sorgue, deep in Provence,

0:41:02 > 0:41:06a town full of little rivers and canals, full of water wheels.

0:41:06 > 0:41:08Used to be very famous for silk spinning.

0:41:08 > 0:41:11Before they invented insecticide and blasted the whole place,

0:41:11 > 0:41:14freshwater crayfish and eels lived in the river.

0:41:14 > 0:41:16Anyway, it's Sunday morning

0:41:16 > 0:41:19and Sunday is so different in Provence from England.

0:41:19 > 0:41:22In England, all we do is get up late, read the papers,

0:41:22 > 0:41:25have a quick half in the pub, watch religious TV and go to bed

0:41:25 > 0:41:28and dread Monday. Here on Sundays, everybody gathers.

0:41:28 > 0:41:31It's a great melting pot. Farmers come in to sell,

0:41:31 > 0:41:35visitors come in to buy, people trade, they touch, they sniff,

0:41:35 > 0:41:38they smell, they get really carried away by the food.

0:41:38 > 0:41:41And the other good thing about the food down here

0:41:41 > 0:41:43is that it comes from so many influences.

0:41:43 > 0:41:46Gosh, I've got myself an incredible mess this morning.

0:41:46 > 0:41:49After all this driving, all this shopping,

0:41:49 > 0:41:51and it's about 100 degrees outside,

0:41:51 > 0:41:54I promised some very old friends... Excuse me if I have a little...

0:41:56 > 0:42:00I promised some very old friends a mind-blowing Provencal lunch.

0:42:00 > 0:42:05Great. Trouble is, we got lost. The crew went that way, I went that way.

0:42:05 > 0:42:08The director went sky-high because we couldn't find anybody.

0:42:08 > 0:42:11Anyway, to cut a long story short, here I am in the kitchen

0:42:11 > 0:42:15and I'm happy to be here. I'm going to cook marvellous things.

0:42:15 > 0:42:18The first thing, although I didn't plan it,

0:42:18 > 0:42:21the director said, "I really want some fish soup."

0:42:21 > 0:42:25So I went to the market and bought some fish to make soup with.

0:42:25 > 0:42:29And, Clive, if you come in close, you'll see wonderful tiny fishes.

0:42:29 > 0:42:31That one, for example, miniature whiting.

0:42:31 > 0:42:34This one, poisson de roche. A rockfish.

0:42:34 > 0:42:39Pieces of conger eel, red mullet and little miniature gurnards,

0:42:39 > 0:42:41the things they use for lobster bait in Cornwall.

0:42:41 > 0:42:44Anyway, those are the fish you buy here

0:42:44 > 0:42:46under the name soupe de poisson.

0:42:46 > 0:42:48You don't ask for a kilo of assorted fish.

0:42:48 > 0:42:51It's sold by the dish. A very simple, but classic thing.

0:42:51 > 0:42:53Other ingredients you need

0:42:53 > 0:42:58are some finely-chopped leeks, some finely-crushed garlic,

0:42:58 > 0:43:01some very expensive saffron, but the French don't care about expense,

0:43:01 > 0:43:04when it comes to eating and some really good olive oil.

0:43:04 > 0:43:09Also you need, because I have driven a long way, all those mountains,

0:43:09 > 0:43:12and all the markets and shopping and the excitement of being home again,

0:43:12 > 0:43:13I need a slight drink.

0:43:15 > 0:43:18Anyway, come with me, Clive, please, over to the pan

0:43:18 > 0:43:23and my first action is to put a drop of olive oil in here.

0:43:23 > 0:43:26The pan, as always with me, is already hot.

0:43:26 > 0:43:27I'll turn it up to maximum.

0:43:27 > 0:43:29It's not my kitchen. As usual, the BBC,

0:43:29 > 0:43:33we've begged, borrowed, conned and stolen our way in. In we go...

0:43:33 > 0:43:35with the leeks. Stay there, Clive.

0:43:35 > 0:43:40I didn't get the garlic, which I forgot to bring over. In we go.

0:43:40 > 0:43:42And the saffron goes in much later.

0:43:42 > 0:43:45While that settles down...

0:43:45 > 0:43:49It's what we call mijote - cooked very gently over a hot flame.

0:43:49 > 0:43:52We let that sweat down. Mijote. You're learning a little French.

0:43:52 > 0:43:57Come back over here and help me carry all this fish.

0:43:57 > 0:43:59The sound man will go bananas. I just crashed a pan.

0:43:59 > 0:44:01But you can't help that when you're cooking,

0:44:01 > 0:44:03especially in this temperature.

0:44:03 > 0:44:07Also, I need to get a move on because I promised lunch at 12.

0:44:07 > 0:44:11It's now three o'clock, French time. When you're watching, it's winter.

0:44:11 > 0:44:13In all those fish go.

0:44:14 > 0:44:16Right, stay on there, please.

0:44:16 > 0:44:21I need some salt. Where's the salt? I don't really know where I am.

0:44:21 > 0:44:24Sea salt is best for this.

0:44:24 > 0:44:28Try not to use the refined stuff. Put that over there.

0:44:28 > 0:44:32Then to speed up the cooking process, you add some water.

0:44:32 > 0:44:35To speed it up, I'm using boiling water already.

0:44:37 > 0:44:41OK. Like that. That's all we do for the moment.

0:44:41 > 0:44:43While that simmers away, Clive, I'd like a good look at it.

0:44:43 > 0:44:47It epitomises the beauty of French fish cookery.

0:44:47 > 0:44:51The wonderful colours - the pinks, the yellows, the greens, oil on top.

0:44:51 > 0:44:53We shall add more oil to that.

0:44:53 > 0:44:57Later on when it's cooked, when we put it through a little mincer,

0:44:57 > 0:45:02that will help make it more wonderful. I need a little rest.

0:45:02 > 0:45:04When I was here, about 15 years ago, I painted a masterpiece.

0:45:04 > 0:45:07I'm a pretty clever chap. I could have had two careers.

0:45:07 > 0:45:09You have a look at that. I'll see you later.

0:45:19 > 0:45:21For those of you who can't afford a cook book

0:45:21 > 0:45:24and really insist on knowing how long things take to cook,

0:45:24 > 0:45:28that was about 30 minutes. Let's see how it's getting on.

0:45:28 > 0:45:31It is bubbling. The fish has broken away from the bones a bit,

0:45:31 > 0:45:35which is exactly what we want. Whack in our saffron.

0:45:35 > 0:45:37And to enrich it, tap on the edge,

0:45:37 > 0:45:41stir it round and whack in some more olive oil.

0:45:41 > 0:45:43Look, the beautiful ochre colour.

0:45:43 > 0:45:46The colour of the mountains of Apt, one of the regions around here.

0:45:46 > 0:45:51Fabulous colour. Now all I have to do, which is fairly difficult,

0:45:51 > 0:45:54is to lift this great pot over...

0:45:54 > 0:45:59and we have to do the business of putting it through the mouli.

0:45:59 > 0:46:01We get rid of all the bones and just have this lovely soup.

0:46:01 > 0:46:04I can't do that on my own, so, Monique...

0:46:04 > 0:46:06SPEAKS IN FRENCH

0:46:06 > 0:46:07This is my friend Monique.

0:46:07 > 0:46:11We've been friends for hundreds of years. She is going to help me.

0:46:11 > 0:46:14She actually owns the house here with her husband Pierre.

0:46:14 > 0:46:17Lovely lady. Merci. THEY SPEAK IN FRENCH

0:46:21 > 0:46:24Right, Clive, watch this carefully.

0:46:24 > 0:46:26First of all, to make this excellent soup

0:46:26 > 0:46:30you need a beautiful lady with blue eyes. That's essential.

0:46:33 > 0:46:36I need my spoon to lift that in.

0:46:36 > 0:46:38THEY SPEAK IN FRENCH

0:46:38 > 0:46:43We've never worked together before. It's always a little bit difficult.

0:46:43 > 0:46:45You need a lady with beautiful blue eyes,

0:46:45 > 0:46:49the sunshine, good friends and four pairs of hands

0:46:49 > 0:46:53to make this brilliant soup. There we are. Voila.

0:46:53 > 0:46:55OK?

0:46:57 > 0:47:02Now you keep like that. You get really attractive ladies to do it.

0:47:02 > 0:47:06And you stand back with a glass of wine. It's a pay d'hommes.

0:47:07 > 0:47:11On the other hand, it isn't really a male-dominated countryside

0:47:11 > 0:47:14because they start ordering you around any second.

0:47:14 > 0:47:18- A little bit of juice in there so it goes properly through.- Merci.

0:47:18 > 0:47:21And you grind away like that. You grind and grind

0:47:21 > 0:47:24and then while that's happening, you show the punters, the people,

0:47:24 > 0:47:28the customers - he's just passed me a note because I forgot -

0:47:28 > 0:47:33the aioli, which is a wonderful mayonnaise flavoured with saffron.

0:47:33 > 0:47:35you put that onto pieces of bread

0:47:35 > 0:47:39and eventually float it in the soup, which you will see in time.

0:47:39 > 0:47:43Anyway, you've seen enough grinding, enough aioli, enough turning around.

0:47:43 > 0:47:46I made some other dishes, they all go to the table.

0:47:46 > 0:47:49And we'll rejoin you in a second.

0:47:49 > 0:47:54# Oh, Boston beans, soy beans

0:47:54 > 0:47:59# Green beans Cabbage and greens

0:47:59 > 0:48:04# I'm not keen of buying a bean

0:48:04 > 0:48:08# Unless it is a cheery, cheery bean boy... #

0:48:08 > 0:48:13I'm going to ask in a moment - you won't need me to translate -

0:48:13 > 0:48:17when I ask these people, ca vous plait, messieurs et mesdames?

0:48:17 > 0:48:19- Magnifique!- Premiere!

0:48:19 > 0:48:21- Vraiment?- Oui!

0:48:21 > 0:48:26Well, they say the proof of the pudding is in the eating.

0:48:26 > 0:48:29We're wonderful, they're wonderful. And I'm really tired.

0:48:29 > 0:48:32I'm looking forward to a siesta, a shower

0:48:32 > 0:48:36and a dip in my Jacuzzi, which I've got in my luxurious hotel room!

0:48:36 > 0:48:40# I love coffee, I love tea

0:48:40 > 0:48:44# I love a java jive and it loves me

0:48:44 > 0:48:49# Coffee and tea and the java and me

0:48:49 > 0:48:53# A cuppa cuppa cuppa cup... #

0:49:04 > 0:49:06It's very difficult for me to sit at a table and talk to you.

0:49:06 > 0:49:08You might have watched some of my programmes.

0:49:08 > 0:49:10Some of you have never seen me before.

0:49:10 > 0:49:14Some will think I'm an arrogant twit and you don't like me.

0:49:14 > 0:49:16I'll let you into a secret.

0:49:16 > 0:49:20The only reason I'm sitting here is because once, nearly 20 years ago,

0:49:20 > 0:49:23I met a man who profoundly influenced my life.

0:49:23 > 0:49:26He was a local lad, actually, a simple chap.

0:49:26 > 0:49:31Left school when he was 15, took over a cafe he couldn't afford.

0:49:31 > 0:49:34It was full of rough drunks sometimes, shotguns.

0:49:34 > 0:49:37All sorts of bizarre things happened while he served them

0:49:37 > 0:49:38bowls of steaming Provencal soup

0:49:38 > 0:49:40and crude bread and litres of rough wine.

0:49:40 > 0:49:4420 years later, he's cooking some of the finest food.

0:49:44 > 0:49:46You won't find him in the Michelin Guide.

0:49:46 > 0:49:50He's not the Roux Brothers. He's called Claude Arnaud.

0:49:50 > 0:49:53He's a simple man who cooks brilliant food.

0:49:53 > 0:49:55He's my hero. That's why I'm here in Provence.

0:49:57 > 0:50:01And there's nothing magic about cooking.

0:50:01 > 0:50:05Good cooking comes from years of learning, dedication and discipline.

0:50:05 > 0:50:08When I started, 20 years ago, what I know now is

0:50:08 > 0:50:12I would have given my right arm to have worked under a man like Claude.

0:50:12 > 0:50:13He's very strict, I know,

0:50:13 > 0:50:17but he is a perfectionist and he drives these blokes,

0:50:17 > 0:50:18but not only is he harsh on them,

0:50:18 > 0:50:22he fills them with enthusiasm and dedication. Look at that.

0:50:22 > 0:50:24The way this guy is folding up

0:50:24 > 0:50:27the envelope for his fish en papillote.

0:50:27 > 0:50:29In Britain, we don't take that kind of trouble.

0:50:29 > 0:50:33Those of you who write about me dipping my fingers in food

0:50:33 > 0:50:37better stop after you've seen this. I'm not too sure about that!

0:50:37 > 0:50:40Anyway, the cooking will get rid of anything nasty.

0:50:40 > 0:50:44And he drinks plenty of pastis, which is a hygienic sort of drink.

0:50:44 > 0:50:47Cut it open and the aroma comes wafting out.

0:50:47 > 0:50:50Fresh courgettes, tomatoes, onions, lemon juice,

0:50:50 > 0:50:52fresh bream and herbs. It's delicious!

0:50:55 > 0:50:58Cooking under a guy like this makes me a little nervous

0:50:58 > 0:51:02and there's some blinking canaries twittering away, and the director.

0:51:02 > 0:51:06We've already started making this wonderful dish,

0:51:06 > 0:51:08which Claude has explained to me.

0:51:08 > 0:51:12It's a very white chicken breast fried very gently in butter

0:51:12 > 0:51:16and then served with a curious beetroot sauce.

0:51:16 > 0:51:20To save camera time, we've already cooked that for about four minutes

0:51:20 > 0:51:22on each side, very gently,

0:51:22 > 0:51:25so it hasn't coloured or dried up. That's very important.

0:51:25 > 0:51:26And I put it on there.

0:51:26 > 0:51:28EXCHANGE IN FRENCH

0:51:30 > 0:51:35I cover that so it doesn't dry, he tells me, while it's...

0:51:35 > 0:51:37EXCHANGE IN FRENCH

0:51:37 > 0:51:39I've got to lift off a bit of the grease.

0:51:40 > 0:51:42C'est chaud. Ha-ha!

0:51:42 > 0:51:44It takes two to tango.

0:51:44 > 0:51:48We've never worked together before. I've always been a customer here.

0:51:48 > 0:51:53C'est bon? Take away a little bit of the fat.

0:51:53 > 0:51:55And a little bit of shallots.

0:51:56 > 0:52:01Which I let just soften. Is that right? C'est vrai?

0:52:05 > 0:52:10OK. I leave them there for about 30 seconds or so, so they soften.

0:52:10 > 0:52:15Un verre? I've got to put nearly a glass of white wine in.

0:52:16 > 0:52:20And let that, I think, reduce a little.

0:52:24 > 0:52:27You can see, can't you? I don't even know the hot part of the stove.

0:52:27 > 0:52:29In my own kitchen, I'd know, but it's funny how

0:52:29 > 0:52:33working under these really good people makes you a bit nervous.

0:52:33 > 0:52:36We have to let that bubble down for a second or two.

0:52:36 > 0:52:37Have a glass while that's reducing.

0:52:39 > 0:52:43As you know, that's what I really enjoy - wittering on and drinking.

0:52:43 > 0:52:47And actually to have to really do this is a bit worrying.

0:52:47 > 0:52:49That's nearly ready now.

0:52:51 > 0:52:53C'est bon? No, it's not.

0:52:53 > 0:52:56I have to leave it a little longer. What'll we do?

0:52:56 > 0:52:57I'll ask the director.

0:52:57 > 0:53:01- What will we do while I wait for that to evaporate?- Walk out of shot.

0:53:01 > 0:53:03I'm going to walk out of shot.

0:53:06 > 0:53:10Some years ago, a painter from Paris came down here on holiday.

0:53:10 > 0:53:14And, like everybody does, he fell in love with the place and stayed,

0:53:14 > 0:53:15painting wonderful pictures.

0:53:15 > 0:53:20The trouble was he was broke and couldn't pay his bills,

0:53:20 > 0:53:25so he gave the hotel these pictures, which are now worth a fortune!

0:53:25 > 0:53:26Who said cooks are daft?

0:53:31 > 0:53:34We've reduced the shallots and the white wine

0:53:34 > 0:53:37and then we put the creme fraiche in, fresh cream.

0:53:37 > 0:53:41We just let that reduce a tiny bit on this very hot stove.

0:53:41 > 0:53:46Salt and pepper. Stay there, Clive. Salt and pepper - I forgot that.

0:53:46 > 0:53:48A little bit of salt.

0:53:48 > 0:53:50A grind or two of pepper, like that.

0:53:52 > 0:53:56I tell you what, it's about 102 degrees outside in the shade.

0:53:56 > 0:53:59It really is. This is July in the middle of Provence,

0:53:59 > 0:54:02it's damned hot and unbelievable in here, about 130.

0:54:05 > 0:54:08Now there's a tip for all of you making cream sauces.

0:54:08 > 0:54:11As soon as it sticks on the spoon like that, it's ready.

0:54:11 > 0:54:12OK?

0:54:14 > 0:54:18Now I put in... He's a bit hard, this guy!

0:54:19 > 0:54:21Like that?

0:54:21 > 0:54:26This is beetroot, cooked beetroot, mashed up with butter.

0:54:26 > 0:54:30OK? And look how lovely it turns into this lovely purple sauce.

0:54:30 > 0:54:33I'm not going to take this...

0:54:33 > 0:54:36I was cooking it too fast there.

0:54:36 > 0:54:38So that's ready.

0:54:38 > 0:54:40Et maintenant?

0:54:44 > 0:54:48God, I'm glad I'm a television presenter and not an apprentice!

0:54:48 > 0:54:51There's another important thing he's just telling me.

0:54:51 > 0:54:54The little bit of juice from covering it gets poured in there

0:54:54 > 0:54:56just to enrich the dish.

0:54:56 > 0:55:02That's just the sort of detail we don't do in England, do we?

0:55:04 > 0:55:07And then I sieve this through

0:55:07 > 0:55:11because we'll put the chicken on top of this beautiful sauce.

0:55:16 > 0:55:18Like this.

0:55:19 > 0:55:21No?

0:55:22 > 0:55:26I can't do that. I put this over here. Follow me around, Clive.

0:55:26 > 0:55:29I'm getting a proper lesson here. OK?

0:55:35 > 0:55:38Now what have I got to do?

0:55:38 > 0:55:41- Like that?- OK.

0:55:41 > 0:55:42CLAUDE SPEAKS IN FRENCH

0:55:45 > 0:55:47I see. Right. I've got to slice it like this

0:55:47 > 0:55:50and then put it back together again.

0:55:52 > 0:55:57Notice we're both wearing plasters, Claude and I.

0:55:57 > 0:55:59That's how close we are.

0:55:59 > 0:56:03In fact, culinary-wise, we're miles apart. He is streets ahead of me.

0:56:03 > 0:56:07I've never admitted that on any programme I've ever done before.

0:56:10 > 0:56:13I put the garniture on, the garnish on,

0:56:13 > 0:56:17which is very thin slices... Voila. Comme ca.

0:56:17 > 0:56:20Very thin slices of tomato and courgette,

0:56:20 > 0:56:23baked in olive oil, onions and herbes de Provence.

0:56:23 > 0:56:29Then I put a few little bits of julienne carrots, lightly cooked.

0:56:31 > 0:56:34And little haricots verts, green beans, like that.

0:56:38 > 0:56:40Et voila.

0:56:40 > 0:56:42C'est bon. C'est bon.

0:56:42 > 0:56:43He said it's bon.

0:56:43 > 0:56:48I found it a bit difficult. He's a bit exigent, as we say!

0:56:51 > 0:56:54I could have put a little julienne, very thin strips,

0:56:54 > 0:56:57of beetroot over it to make it really superb.

0:56:57 > 0:57:00He says, "What do you expect from someone like you

0:57:00 > 0:57:02"who makes TV programmes?" Bon!

0:57:02 > 0:57:04Claude, merci beaucoup.

0:57:10 > 0:57:12Now we're not cooking live today,

0:57:12 > 0:57:16but we've got some fantastic cooking from the back catalogue instead.

0:57:16 > 0:57:19Still to come on today's Best Bites.

0:57:19 > 0:57:23We look at the first time Michel Roux tried the omelette challenge.

0:57:23 > 0:57:26He's against a very reluctant Rachel Allen.

0:57:26 > 0:57:30Seeing a he's written a book on eggs, he was bound to impress.

0:57:30 > 0:57:31See how they get on a little later.

0:57:31 > 0:57:36North Wales' very own Bryn Williams roasts some delicious organic pork.

0:57:36 > 0:57:40He serves pork cutlets with crispy deep-fried black pudding

0:57:40 > 0:57:42and a ragout of white beans and apple.

0:57:42 > 0:57:45And Stacey Solomon faced her Food Heaven or Food Hell.

0:57:45 > 0:57:48Would she get her Heaven - duck in the form of

0:57:48 > 0:57:51pan-fried duck breast with squash pickle and peach puree?

0:57:51 > 0:57:55Or her dreaded Food Hell - black pudding served with Barnsley chops,

0:57:55 > 0:57:57apple and black pudding butter and sauteed potatoes.

0:57:57 > 0:58:00Find out what she gets to eat at the end of today's show.

0:58:00 > 0:58:03Now it's time for Hairy Biker Dave Myers to share with us

0:58:03 > 0:58:06a summery chicken delight.

0:58:06 > 0:58:10- Mr Martin...- How are you doing, boss?- Tops.- What are we cooking?

0:58:10 > 0:58:12It's a Mediterranean chicken roulade.

0:58:12 > 0:58:14We laughingly call it Mussolini's Roly-Poly

0:58:14 > 0:58:15because that's kind of what it is.

0:58:15 > 0:58:18- OK.- I'm making like a risotto, but with orzo.

0:58:18 > 0:58:20This is wonderful little pasta.

0:58:20 > 0:58:24It's pasta grains. It looks like rice, but it's pasta.

0:58:24 > 0:58:28I've pre-cooked it, so it's halfway there.

0:58:28 > 0:58:32- I'll just put a bit of oil in.- It takes about eight...- Eight minutes.

0:58:32 > 0:58:35And I reckon I've got about three! LAUGHTER

0:58:35 > 0:58:38- Go on!- Could you cut me half an onion up

0:58:38 > 0:58:40into small kind of like briquettes?

0:58:40 > 0:58:44- Rickets?- Briquettes.- It's a technical term.- Chopped, you want?

0:58:44 > 0:58:46Aye, chopped onion.

0:58:46 > 0:58:48I can't try and be fancy.

0:58:48 > 0:58:53- It always falls on stony ground. - Chopped onion, chopped garlic, OK.

0:58:53 > 0:58:56- Shall I do that?- You can do that one. There you go.

0:58:56 > 0:58:59We'll get this under way and sweat the onion down.

0:58:59 > 0:59:03You mentioned that you've been on your travels - Africa, Cape Town.

0:59:03 > 0:59:06They do an amazing food festival out there.

0:59:06 > 0:59:09Yeah. Our programme's done really well out there.

0:59:09 > 0:59:12It's quite funny because all these people you don't know,

0:59:12 > 0:59:15they come up, these big Afrikaans housewives,

0:59:15 > 0:59:16going, "How are you doing?"

0:59:16 > 0:59:20They give you a smack on the back and ask for your phone number.

0:59:20 > 0:59:24Which Dave duly gives them. "Do you want my e-mail address?"

0:59:25 > 0:59:28- Chopped mushrooms...- This was in Cape Town?

0:59:28 > 0:59:31Yeah, it was lovely. There was us and Brian Turner amongst others.

0:59:31 > 0:59:34- Then we were at the TT at the Isle of Man.- That was good.

0:59:34 > 0:59:38Eating masses of scallops and stuff. Kingy's been in Australia.

0:59:38 > 0:59:40We've been working on our new series.

0:59:40 > 0:59:43This one is going to go out in the summer?

0:59:43 > 0:59:47August the 18th unless they change it. That's just mushrooms.

0:59:47 > 0:59:52- Which is highly likely!- The title is what?- It's The Hairy Bakers.

0:59:52 > 0:59:55- Bakers?- Think of the Hairy Bikers, but with flour.

0:59:55 > 0:59:57I got that, Si. Thanks very much.

0:59:57 > 1:00:01It's like Windy Miller meets Motorhead.

1:00:01 > 1:00:03LAUGHTER

1:00:03 > 1:00:07We've never been able to do baking before, with being on the road.

1:00:07 > 1:00:12- Windy Miller meets Motorhead, right, OK.- It's brill.- It is.

1:00:12 > 1:00:16- I think you want this pan though. - No, no, that's fine.

1:00:16 > 1:00:20- I've got to put the orzo in there. There you go.- That'll be right.

1:00:20 > 1:00:23You do the chicken. I'll carry on with this.

1:00:23 > 1:00:26We're frying off the mushrooms, the garlic and the onions.

1:00:26 > 1:00:29Garlic, porcinis and the regular mushrooms.

1:00:29 > 1:00:31Then toss the orzo in that when you feel happy.

1:00:31 > 1:00:35- Put some stock in, maybe some mushroom juice.- I'll do that.

1:00:35 > 1:00:36Tell us about the chicken.

1:00:36 > 1:00:38It's a roulade which means like a roll-up.

1:00:38 > 1:00:41It's like a rollmop with chicken.

1:00:41 > 1:00:44First off, I've got to turn the chicken into scaloppini,

1:00:44 > 1:00:46- which means...- Say that again?

1:00:46 > 1:00:47I'm going to beat my meat.

1:00:47 > 1:00:50- That's it.- Scaloppini. - Yeah, or an escalope.

1:00:50 > 1:00:54- Right.- Take the chicken, put it between clingfilm.

1:00:54 > 1:00:57If you don't use the clingfilm, it'll burst and go everywhere.

1:00:57 > 1:01:00It comes out of the side of that clingfilm like bullets.

1:01:00 > 1:01:02- It does.- Terrible.

1:01:02 > 1:01:05It's like how you create another classic dish from the '70s,

1:01:05 > 1:01:07the old chicken Kiev.

1:01:07 > 1:01:10- It is, but without garlic butter. - Exactly.

1:01:10 > 1:01:12- Oh, you see... - ALL TALK AT ONCE

1:01:12 > 1:01:15I do love chicken Kiev.

1:01:15 > 1:01:19- Butter and garlic, chicken. Perfect. - There's a chicken in here somewhere.

1:01:19 > 1:01:21Come on, love.

1:01:21 > 1:01:26- Are you there, Dave?- Yes, I've got three strips of pancetta

1:01:26 > 1:01:28and I'm going to make a pancetta blanket.

1:01:28 > 1:01:32This is just the same method as risotto and it works really well.

1:01:32 > 1:01:36Lay the chicken fillet, battered, onto the pancetta.

1:01:36 > 1:01:39And on to that...

1:01:39 > 1:01:43I want about four perfectly spaced basil leaves.

1:01:43 > 1:01:47- Do you want me to do the tomatoes? - Yes, please.- What do I do?

1:01:47 > 1:01:51- Just half a couple. That'll be smashing.- OK.- And some dolcelatte.

1:01:51 > 1:01:56I tried this with Stilton and it kind of had the overwhelming flavour

1:01:56 > 1:01:58of kind of dead socks.

1:01:58 > 1:01:59I tried it with mozzarella

1:01:59 > 1:02:03and it had the overwhelming flavour of nothing, but dolcelatte,

1:02:03 > 1:02:05- it works beautifully. - It's that one in the middle.

1:02:05 > 1:02:09- It's creamy.- It's the balance between fire and ice.

1:02:09 > 1:02:12- But dolcelatte...- Smoke and water.

1:02:12 > 1:02:16You've got a dolcelatte torte as well, which is really nice.

1:02:16 > 1:02:18- Yes.- Which is the one with mascarpone cheese in it.

1:02:18 > 1:02:20That's really good.

1:02:20 > 1:02:23- No, this is for stuffing my chicken, James.- OK.

1:02:23 > 1:02:25This is for Mr King and his sun-blushed tomatoes.

1:02:25 > 1:02:27- You're racing ahead. - I'm racing ahead.

1:02:27 > 1:02:30Get off my tomatoes, you two!

1:02:30 > 1:02:33Most important thing to do, season.

1:02:33 > 1:02:37- How's my orzo?- You want to cook this like a risotto.- Absolutely.

1:02:37 > 1:02:40You don't want to add too much stock, so you have a load left over.

1:02:40 > 1:02:42No, just add as required.

1:02:42 > 1:02:45I'll temper that, I've got a nice finish, but what I do need

1:02:45 > 1:02:49is a nice rocket salad with a bit of olive oil and balsamic.

1:02:49 > 1:02:53- Is that what you want me to do?- Yes, please.- Just while you're there!

1:02:53 > 1:02:56Roll this up like that.

1:02:57 > 1:03:00- Balsamic vinegar in it?- Yes, please.

1:03:00 > 1:03:04- OK, there you go.- Secure it with a couple of cocktail sticks.

1:03:04 > 1:03:06It's a great dinner party dish.

1:03:06 > 1:03:08You can do about 100, put them in a roasting tin

1:03:08 > 1:03:12and put them in the oven just before your guests come.

1:03:12 > 1:03:14- You've got a big table, Dave. - I have, actually.

1:03:14 > 1:03:16- It is.- Just sear that.

1:03:16 > 1:03:20You secure it with a cocktail stick.

1:03:20 > 1:03:23Or you could just seal it like that and, hopefully, it would stay.

1:03:23 > 1:03:24Yes, but I have no confidence.

1:03:24 > 1:03:28I'm washing my hands because I've been handling fresh chicken!

1:03:28 > 1:03:30You're not washing your hands

1:03:30 > 1:03:33- because you've handled fresh chicken, are you?- Yeah.

1:03:33 > 1:03:36This is absorbing all those wonderful flavours

1:03:36 > 1:03:39of the porcini mushrooms and chicken stock. This is doing nicely.

1:03:39 > 1:03:41Just sear it. Lovely.

1:03:41 > 1:03:45- Are we doing all right? - I'm doing all right, yeah.

1:03:45 > 1:03:48- Is that all right for you? - That's magic, yeah.

1:03:48 > 1:03:50There you go. I'll grate the Parmesan.

1:03:50 > 1:03:53When your roulade has sealed and seared

1:03:53 > 1:03:55and gone a nice golden colour,

1:03:55 > 1:03:59you put it in the oven for about 20 minutes. That'll make you sweat.

1:03:59 > 1:04:01LAUGHTER

1:04:01 > 1:04:03This is a fireproof plastic handle.

1:04:03 > 1:04:07- OK.- Now, the orzo... That just needs a finish.

1:04:07 > 1:04:10That's delicious. The new series is brilliant.

1:04:10 > 1:04:12It's four episodes. The first ones,

1:04:12 > 1:04:16we're doing bread, pies, pasties, celebration cakes.

1:04:16 > 1:04:20- And tea-time treats.- Is it still on the motorbikes?- Oh, aye.

1:04:20 > 1:04:22We rode from Cornwall to Aberdeen last week.

1:04:22 > 1:04:25- We have shares in haemorrhoid cream. - Do you mind?

1:04:25 > 1:04:29- I'm not afflicted. This is lemon thyme.- Yeah.

1:04:29 > 1:04:33James, lemon thyme, it reminds me of furniture polish to smell.

1:04:33 > 1:04:35Does it you?

1:04:35 > 1:04:38- No. - LAUGHTER

1:04:38 > 1:04:39- It smells of lemon.- Does it?

1:04:39 > 1:04:43I think so. It goes great with a wild mushroom orzo risotto thing.

1:04:43 > 1:04:46Smell that. It's lemon thyme.

1:04:46 > 1:04:48Does it remind you of furniture polish? Not me.

1:04:48 > 1:04:50The thyme's going in there.

1:04:50 > 1:04:53- The thyme's going in there. - Lemon?- Lemon.

1:04:53 > 1:04:56- You want lemon in here as well? - Yes, please, some lemon juice.

1:04:56 > 1:04:59- I really need to taste this. - I'll get the chicken.

1:04:59 > 1:05:03We've made a mess on the guests' table here, Myers!

1:05:03 > 1:05:06No...! And some Parmesan cheese.

1:05:06 > 1:05:11You can tell when this is cooked. The cheese starts to melt out of it.

1:05:11 > 1:05:13It just cooks through in the middle.

1:05:13 > 1:05:18It's a dish I love. It's a lovely summer dish. Orzo's great.

1:05:18 > 1:05:22I've got my cream out and everything.

1:05:22 > 1:05:26- Sun cream.- There we go. So, there's your chicken.- Thank you.

1:05:26 > 1:05:28OK, we'll get it on a plate.

1:05:28 > 1:05:33- Do you want me to season that? The pasta?- I've done it, I think.

1:05:34 > 1:05:37I'll just get that out there.

1:05:38 > 1:05:41Look at that, what a bobby-dazzler!

1:05:41 > 1:05:43There's your spoon.

1:05:43 > 1:05:46I'll just cut this at a jaunty chef's angle,

1:05:46 > 1:05:47so you'll see the middle.

1:05:47 > 1:05:49Look at that.

1:05:49 > 1:05:53You see, the chicken is juicy because of the pancetta.

1:05:53 > 1:05:56All the dolcelatte, the tomatoes kept it moist, the basil.

1:05:56 > 1:05:59Wonderful, juicy flavours.

1:05:59 > 1:06:00- And this on the side?- Yeah.

1:06:00 > 1:06:03- Are you happy with that? - I'm delighted with that.

1:06:03 > 1:06:07I might even put, in honour of Mr Craven,

1:06:07 > 1:06:09a lemon thyme sprinkle on the top.

1:06:09 > 1:06:12- Not a lemon thyme...- Remind us what that is.

1:06:12 > 1:06:14If I was Dutch, it'd be a chocolate sprinkle.

1:06:14 > 1:06:15Remind us what that is.

1:06:15 > 1:06:20It's a Mediterranean chicken roulade with a wild mushroom orzo risotto.

1:06:20 > 1:06:22It's pasta, just with a simple rocket salad

1:06:22 > 1:06:26and what looks like shavings from your feet on top of your salad.

1:06:26 > 1:06:28- There you go.- Thank you.

1:06:33 > 1:06:36I just knew this show would be like this when I got up this morning.

1:06:36 > 1:06:38- Cheers, James.- Have a seat.

1:06:38 > 1:06:42- Dive in!- Wow! - Tell us what you think.

1:06:42 > 1:06:45- Have you tried orzo pasta before? - I haven't.

1:06:45 > 1:06:49It soaks in that liquid and uses the juice from the mushrooms as well.

1:06:49 > 1:06:51And orzo doesn't fall to pieces.

1:06:51 > 1:06:53If you do it with ordinary pasta,

1:06:53 > 1:06:56the texture of the pasta is destroyed.

1:06:56 > 1:06:59The orzo can take it. It's a very hard pasta.

1:06:59 > 1:07:03- Can you get it in the supermarket? - Yeah, and delis will have it.

1:07:03 > 1:07:06Also, when you're using the mushrooms,

1:07:06 > 1:07:09you need to be careful you don't get the grit.

1:07:09 > 1:07:11- My rule with orzo...- It's delicious.

1:07:11 > 1:07:14Any supermarket that sells polenta will sell orzo.

1:07:14 > 1:07:18It's great for salads as well because it keeps the integrity.

1:07:18 > 1:07:21Great. I love it.

1:07:25 > 1:07:27It was chaotic, but worth it.

1:07:27 > 1:07:31Now it's time to see the very first time that legendary chef Michel Roux

1:07:31 > 1:07:33faced the omelette challenge.

1:07:33 > 1:07:35He was up against Rachel Allen who had been on before,

1:07:35 > 1:07:38so would Rachel be beaten by the legend himself?

1:07:38 > 1:07:41Not a chance. But take a look at this.

1:07:41 > 1:07:45Rachel and Michel, are you ready to take up the omelette challenge?

1:07:45 > 1:07:47- What are you talking about?- Exactly.

1:07:47 > 1:07:50All the chefs on the show battle against the clock and each other

1:07:50 > 1:07:53to see how fast they can make a simple three-egg omelette.

1:07:53 > 1:07:55Rachel's got to beat 52 seconds.

1:07:55 > 1:07:58Michel, it's your first time. It must be a three-egg omelette.

1:07:58 > 1:08:01I just happen to be on with someone who has six Michelin stars

1:08:01 > 1:08:05- and who's written a book on eggs?!- No pressure!

1:08:05 > 1:08:09- I'm not cooking it.- It takes me 45 seconds to one minute normally.

1:08:09 > 1:08:11I'll see if I can do better.

1:08:11 > 1:08:15- I think you'll beat Mr Blanc down there at one minute, 40.- OK.

1:08:15 > 1:08:17We have butter, cream, milk, cheese.

1:08:17 > 1:08:21- It must be a three-egg omelette. Time starts when I say. Ready?- Yeah.

1:08:21 > 1:08:24- Three, two, one, go!- Good.

1:08:25 > 1:08:27There you go.

1:08:27 > 1:08:30- Ooh!- All starting off with three knobs of butter.

1:08:30 > 1:08:33There we go, one pan off the heat.

1:08:34 > 1:08:37- A bit of black butter.- Yeah. - That's all right(!)

1:08:37 > 1:08:41- Purposely, of course(!) - Michel's off. There we go.

1:08:41 > 1:08:46- You, of course, have got a new book out on eggs, haven't you?- Yeah.

1:08:46 > 1:08:51- Look at this.- Oh, oh!- No pressure, Rachel.- What are you doing?

1:08:51 > 1:08:53- No pressure.- Oh, I like your technique.

1:08:53 > 1:08:56This is a quick one. This is quick.

1:08:56 > 1:08:58- Oh!- Seriously quick.

1:08:58 > 1:09:01Done. One omelette done!

1:09:03 > 1:09:05What are you doing?

1:09:05 > 1:09:08- Just get it on the plate. - I am making an Irish omelette.

1:09:08 > 1:09:13- Can I taste it?- Would you open this, please?- Can I taste my omelette?

1:09:13 > 1:09:14I've got some Irish smoked salmon.

1:09:14 > 1:09:17It's green, white and orange, the Irish flag.

1:09:17 > 1:09:22- It doesn't matter. I've got to taste it first.- All the way from Ireland.

1:09:22 > 1:09:24I've got to taste this one.

1:09:29 > 1:09:30It's perfect.

1:09:32 > 1:09:35I would have loved to hear something other than that.

1:09:35 > 1:09:39As if it needs more salt... As if I'm going to ask him!

1:09:40 > 1:09:44- I didn't put any pepper. - It doesn't need it, chef.

1:09:44 > 1:09:46- They're peppery eggs.- Peppery eggs!

1:09:46 > 1:09:49Yes, you brought me the right ones.

1:09:49 > 1:09:51Garnish is fantastic, Rach,

1:09:51 > 1:09:54but still pointless because you weren't quick enough.

1:09:54 > 1:09:58- Rachel, how do you think you've done?- I'd say about one minute 20?

1:09:58 > 1:10:04- No... Do you think you've beaten your other time?- No.

1:10:04 > 1:10:07- 52 seconds?- No.- Where are you? Down there, 52 seconds.

1:10:08 > 1:10:10You have.

1:10:10 > 1:10:14You've done it in 44 seconds.

1:10:14 > 1:10:18- Absolutely fantastic. - Well, thank you.

1:10:18 > 1:10:20APPLAUSE

1:10:20 > 1:10:24One of the fastest women on the show. However, Michel...

1:10:24 > 1:10:27I think I did 43, 44.

1:10:27 > 1:10:31- Oh, 33.- Have you been practising? - Say it again?

1:10:31 > 1:10:35- Have you been practising?- I cooked a couple of them.- Good for you.

1:10:35 > 1:10:38Because unbelievably, first time on the show -

1:10:38 > 1:10:40without a doubt we're having him back -

1:10:40 > 1:10:43he's going right level with another couple of Michelin-star chefs

1:10:43 > 1:10:46at 35 seconds dead.

1:10:46 > 1:10:49- APPLAUSE - Fantastic.- Very good.- Thank you.

1:10:54 > 1:10:57A great start to his Saturday Kitchen career there.

1:10:57 > 1:11:00Now it's time for Wales' finest, Bryn Williams,

1:11:00 > 1:11:01to showcase delicious Welsh pork

1:11:01 > 1:11:05and wait till you see what he does with some black pudding.

1:11:05 > 1:11:06Good to have you on the show.

1:11:06 > 1:11:09I'm looking forward to this dish. I'm a big fan of black pudding.

1:11:09 > 1:11:12- What's the dish? - It's a brunch kind of dish, really.

1:11:12 > 1:11:16- A good, organic pork cutlet.- Yeah. - We'll deep-fry the black pudding

1:11:16 > 1:11:17just for texture reasons.

1:11:17 > 1:11:21Then we're going to make a quick ragout with butterbeans,

1:11:21 > 1:11:25- diced apple, a bit of parsley. - It's very simple.- It's a brunch.

1:11:25 > 1:11:29The main ingredient has to be a good quality organic pork.

1:11:29 > 1:11:32We use that at the restaurant. It's from Wales.

1:11:32 > 1:11:37It's a company called Rhug Estate. The whole estate is organic.

1:11:37 > 1:11:41I was at a farm the other day - Saddlebacks, Gloucester Old Spot.

1:11:41 > 1:11:45A lot of farmers are going for this fantastic breed of pigs.

1:11:45 > 1:11:48My dad was a pig farmer. He said to me,

1:11:48 > 1:11:53"Pigs should be bred to sit in a field and do nothing and eat,

1:11:53 > 1:11:55- "not bred to do the 100-metre hurdles!"- Exactly.

1:11:55 > 1:11:59That's why you have a nice bit of fat on there. It's important.

1:11:59 > 1:12:01Vitally important. You have to have fat on pork.

1:12:01 > 1:12:05The Rhug Estate in North Wales, it's all organic.

1:12:05 > 1:12:07It's not doing the 100 metres, like you say.

1:12:07 > 1:12:10It's eating, sitting and sleeping. That's all it does.

1:12:10 > 1:12:14We've just taken the rind off. So we'll just season up the cutlet.

1:12:14 > 1:12:19- I'll sort you out for that. - Then straight into a nice, hot pan.

1:12:21 > 1:12:24We'll leave it there for a couple of minutes to colour up.

1:12:24 > 1:12:28Most people, when they think of pork, they love the crackling.

1:12:28 > 1:12:32- Any tips on how to get good crackling?- Score it.

1:12:32 > 1:12:35The main thing is to score the skin, rub it with salt.

1:12:35 > 1:12:37When you cook it in the oven,

1:12:37 > 1:12:40you can either cook it on a high temperature

1:12:40 > 1:12:44or cook it on the skin all the way through and that'll dry it all out.

1:12:44 > 1:12:48There are two ways - either rub the skin with a lot of salt...

1:12:48 > 1:12:51You always turn it over and cook it on the fat side down.

1:12:51 > 1:12:55Or in a high oven and turn it down three-quarters of the way cooking.

1:12:55 > 1:12:58You've got the black pudding here which I have to say...

1:12:58 > 1:13:01- Yorkshireman, it's a Lancashire thing...- Yeah.

1:13:01 > 1:13:04It's fantastic, this Yorkshire pudding.

1:13:04 > 1:13:07But it's important to get it with bits in it, not pureed.

1:13:07 > 1:13:10A lot of texture is important. Black pudding's a great ingredient.

1:13:10 > 1:13:14We don't use it enough. People are afraid of it maybe.

1:13:14 > 1:13:15Good quality black pudding.

1:13:15 > 1:13:18- I'll roll it into a golf ball size. - Are you a fan of black pudding?

1:13:18 > 1:13:22Stornoway black pudding for me. It's got to come from Stornoway.

1:13:22 > 1:13:27You'll enjoy this one. It's a simple way of cooking the black pudding,

1:13:27 > 1:13:29only because when we deep-fry it, I know it sounds a bit strange,

1:13:29 > 1:13:33we keep the moisture inside and you get a nice, crispy outside shell.

1:13:33 > 1:13:37- Call the ambulance now. - Exactly, yeah. Wait till dessert!

1:13:37 > 1:13:41I've just seasoned the flour, egg and breadcrumbs.

1:13:41 > 1:13:46It's unusual, flour, egg and breadcrumbs, but it keeps it moist.

1:13:46 > 1:13:50It does keep it moist. That's the main reason why we pane it, really.

1:13:50 > 1:13:53Sometimes you pan-fry it, but it just dries out a bit

1:13:53 > 1:13:56and it gets a bit crispy. It's not my cup of tea really.

1:13:56 > 1:14:00We're going to roll it in flour, into the egg...

1:14:00 > 1:14:04In Lancashire, it's kind of War of the Roses over there as well,

1:14:04 > 1:14:07but they have an event every year in Lancashire

1:14:07 > 1:14:10where they get black pudding, wrap it in women's tights,

1:14:10 > 1:14:15then throw it at Yorkshire puddings, instead of like a coconut shy.

1:14:15 > 1:14:19- Bit of a waste.- Do you eat the black pudding after?- I don't know!

1:14:19 > 1:14:24They do a black pudding throwing contest, but there you go...

1:14:24 > 1:14:26- Can you put this in the oven for me?- Yeah.

1:14:26 > 1:14:29Nice caramelisation, straight in, nice, warm oven.

1:14:29 > 1:14:33- About 170, 180 degrees.- Just keep it in the pan for about six minutes?

1:14:33 > 1:14:37- Six, seven minutes maximum. - Throw that in there.

1:14:37 > 1:14:38Lovely. What's next?

1:14:38 > 1:14:42I'll just put the black pudding into the breadcrumbs.

1:14:42 > 1:14:45These are going to take literally three, four minutes.

1:14:45 > 1:14:48I don't want the oil too hot. You don't want to burn the breadcrumbs

1:14:48 > 1:14:51before it actually gets hot in the middle. So straight in.

1:14:51 > 1:14:54While we're waiting for the black pudding,

1:14:54 > 1:14:56I'll do a very, very quick ragout.

1:14:56 > 1:14:59This is a simple pane - seasoned flour, into the egg.

1:14:59 > 1:15:02Into the breadcrumbs, straight in the fryer. 160, 170 degrees.

1:15:02 > 1:15:04The secret is not too hot

1:15:04 > 1:15:07because you don't want it to burn on the outside.

1:15:07 > 1:15:10We have the diced apple. Apple and pork, great combination.

1:15:10 > 1:15:14I'll lightly colour it. A bit of butter into the apples.

1:15:14 > 1:15:17I don't know why we don't eat so much pork any more.

1:15:17 > 1:15:21- People think...- The French love it. It's their most popular meat.

1:15:21 > 1:15:24The secret is getting good quality pork

1:15:24 > 1:15:26and this is really good quality pork.

1:15:26 > 1:15:28We'll put a little bit of colour on the apple.

1:15:28 > 1:15:31Not too much or the apple will break down. Add the butterbeans.

1:15:31 > 1:15:35- These are tinned? - These are tinned ones.

1:15:35 > 1:15:37For brunch, if you've had a bit of a late night...

1:15:37 > 1:15:39They're cooked already.

1:15:39 > 1:15:42- Late night? I was early mornings. - Early mornings for us.

1:15:42 > 1:15:45Getting me out of bed so early on a Saturday morning...

1:15:45 > 1:15:49If you do these with dried, you soak them and don't add salt

1:15:49 > 1:15:52- or they'll break down. - Cook them very slowly.

1:15:52 > 1:15:54They will burst out of their skins. About three hours or so.

1:15:54 > 1:15:58While we get that going, a little bit of chopped parsley.

1:15:58 > 1:16:01And a bit of what I think is a twist into this -

1:16:01 > 1:16:05cider vinegar, just to cut through all the fattiness of everything.

1:16:05 > 1:16:09- We just reduce that by half. - I suppose that acts kind of like...

1:16:09 > 1:16:12That's why Bramley apples work so well with pork.

1:16:12 > 1:16:15- It's that sharpness. - It just cuts through everything.

1:16:15 > 1:16:19In with the chicken stock. You could use apple juice, veg stock.

1:16:19 > 1:16:21Just bring it all down together.

1:16:21 > 1:16:23You don't want to soften the apples too much.

1:16:23 > 1:16:26No, you want a bit of texture. We're playing on textures here.

1:16:26 > 1:16:30The crispy outside on the black pudding is a nice bit of texture.

1:16:30 > 1:16:34I'm just going to finish it off with a bit of butter. You don't have to.

1:16:34 > 1:16:36This creates a nice little sauce.

1:16:36 > 1:16:38We've seen that before, butter and...

1:16:38 > 1:16:41You have the fruitiness of the apple.

1:16:41 > 1:16:43You get an apple sauce going as well.

1:16:43 > 1:16:45It's very tasty. Lightly season.

1:16:45 > 1:16:49- It's kind of like a broth, really. - Yeah, a kind of broth.

1:16:49 > 1:16:53Always check the apple. Every apple you have will be different.

1:16:53 > 1:16:55Yeah.

1:16:55 > 1:17:00A bit more pepper, a bit of salt and we're there.

1:17:00 > 1:17:04- How are these looking?- They're all right, about another minute away.

1:17:04 > 1:17:07- There you go. - We'll serve this up.- Yeah.

1:17:07 > 1:17:11You can put as much or as less juice as you really want.

1:17:11 > 1:17:13I like quite a lot with this one.

1:17:13 > 1:17:15If you've got good quality pork, you won't need a lot of juice.

1:17:15 > 1:17:18All the flavour will be in the fat.

1:17:18 > 1:17:22- It's so simple.- It's very simple, but it's a very, very popular dish.

1:17:22 > 1:17:25We have it at Odette's on a Sunday lunch.

1:17:25 > 1:17:30One customer even says he has breakfast and lunch rolled into one

1:17:30 > 1:17:32and I never understood what he meant.

1:17:32 > 1:17:34He comes in, has a deep-fried black pudding

1:17:34 > 1:17:35sometimes with a poached egg,

1:17:35 > 1:17:39then he goes on to his lunch, so he has two courses in one day.

1:17:39 > 1:17:42Black pudding, as well as being good with pork like this,

1:17:42 > 1:17:45- it's also good with fish, things like scallops.- Or cod.

1:17:45 > 1:17:49Black cod is really fantastic. Over the pork cutlet...

1:17:49 > 1:17:51There we go. You've got these little, tiny...

1:17:51 > 1:17:55- Golf balls.- They're quite nice, aren't they? Different.

1:17:55 > 1:17:57- There you go.- Lightly season.

1:17:57 > 1:18:03I'm just going to cut this in half. You have a little, crispy shell.

1:18:03 > 1:18:05- Nice and moist.- Quite a nice alternative

1:18:05 > 1:18:07if you want to do this for breakfast. It's a brunch dish.

1:18:07 > 1:18:09It's fantastic, but black pudding,

1:18:09 > 1:18:12you could do it the same way with a poached egg.

1:18:12 > 1:18:16- It stops it from going dry. - Fantastic.- Remind us what that is.

1:18:16 > 1:18:20So, roast pork cutlets, deep-fried black pudding

1:18:20 > 1:18:23- and a ragout of apple and butterbeans.- Simple as that.

1:18:29 > 1:18:31There we go. Right, let's have a taste.

1:18:31 > 1:18:34- There you go.- Very exciting.

1:18:34 > 1:18:36You get to dive into this. A little bit early for this.

1:18:36 > 1:18:38No, not at all. It's never too early.

1:18:38 > 1:18:41- Dive in. Tell us what you think. - It's so exciting.

1:18:41 > 1:18:45- It's so nice doing black pudding that way.- It's a bit different.

1:18:45 > 1:18:48Moist in the middle, crispy outside. Lovely with pork.

1:18:48 > 1:18:50A lot of people don't like black pudding

1:18:50 > 1:18:53because it ends up quite dry a lot of the time.

1:18:53 > 1:18:58- You could do it with white pudding? - White pudding!- It goes a bit dry.

1:18:58 > 1:19:02- But I think this goes really well. - Can I carry on? This is mine!

1:19:02 > 1:19:04There you go, you can spot the Scot.

1:19:04 > 1:19:07- I know.- It's not coming down to you guys!- It'll stop here.

1:19:07 > 1:19:11I cooked pork last night. I had 20 people round.

1:19:11 > 1:19:15I got this rolled loin and it's six kilos.

1:19:15 > 1:19:17I got it in the oven and...

1:19:17 > 1:19:20I stuffed it with fennel, garlic and salt.

1:19:20 > 1:19:23- It was gorgeous. This is lovely. - You should be doing this.

1:19:23 > 1:19:27Never mind sat here! That's all you're getting. Dive in.

1:19:27 > 1:19:30- But a great combination.- Hmm! It's absolutely...

1:19:30 > 1:19:33It's seasoned perfectly. It's gorgeous. Mmm!

1:19:37 > 1:19:40Deep-fried black pudding is definitely the future,

1:19:40 > 1:19:43but somebody who disagrees with me is Stacey Solomon.

1:19:43 > 1:19:45It was her Food Hell ingredient.

1:19:45 > 1:19:48She had her heart set on duck instead. Let's see what she got.

1:19:48 > 1:19:51Food Heaven would be a nice, pan-fried duck breast,

1:19:51 > 1:19:54a bit of five-spice powder, some honey in there,

1:19:54 > 1:19:58then a lovely little Indian pickle with pureed peaches.

1:19:58 > 1:20:02Alternatively, the dreaded Food Hell, black pudding.

1:20:02 > 1:20:04You don't like meat on the bone as well.

1:20:04 > 1:20:07- No, I hate meat on the bone. - That's why I chose a Barnsley chop.

1:20:07 > 1:20:10Black pudding and apple butter, with sauteed potatoes and apple.

1:20:10 > 1:20:12What do you think this lot have decided?

1:20:12 > 1:20:16I don't know, but look at that. That's not attractive!

1:20:16 > 1:20:19- Come on!- It's crying for attention.

1:20:19 > 1:20:22They didn't think so as well because 6-1 have chosen Food Heaven.

1:20:22 > 1:20:26- Whoohoo!- There you go. Let's get all that out of the way.

1:20:26 > 1:20:29We're going to do our duck. We'll get that on the go.

1:20:29 > 1:20:32- Shall I move... - No, you can stand there.

1:20:32 > 1:20:35..before I tear down the kitchen?

1:20:35 > 1:20:39The duck breast, we'll cook these... These will cook in real time.

1:20:39 > 1:20:43- Honey, straight in the pan. - Honey?- Yeah, straight in there.

1:20:43 > 1:20:45Watch what happens straight away to this.

1:20:45 > 1:20:48In we go with the duck breasts...

1:20:48 > 1:20:49A little five-spice powder

1:20:49 > 1:20:53which is predominantly star anise and cinnamon. That's the flavours.

1:20:53 > 1:20:59We'll brown this very quickly with the honey. Salt and pepper...

1:20:59 > 1:21:00That's just honey, nothing else?

1:21:00 > 1:21:02Nothing else, just honey.

1:21:02 > 1:21:07Then I've got on here... We just colour that very, very quickly.

1:21:07 > 1:21:09- Now, you see already... - Yeah, it looks nice.

1:21:09 > 1:21:12We get that nice colour on the duck breast.

1:21:12 > 1:21:17Once we get to that stage, we take that off, place it in there.

1:21:17 > 1:21:18That looks pretty good.

1:21:18 > 1:21:22- Looks good? A little bit of oil... - It looks really good.

1:21:22 > 1:21:25In there, take the whole lot, straight in the oven.

1:21:25 > 1:21:28Five minutes, that's going to take.

1:21:28 > 1:21:31That's got the five-spice powder and everything else. Over here,

1:21:31 > 1:21:33I'll just drain that off.

1:21:33 > 1:21:37Watch yourself. A bit of water...

1:21:37 > 1:21:39We'll just clean the pan up a bit.

1:21:39 > 1:21:44That's that one. Take all that lot and drain it off.

1:21:44 > 1:21:46The boys are preparing up our pan over there.

1:21:47 > 1:21:50Over there, you've got what?

1:21:50 > 1:21:52Butternut squash which I'm dicing up.

1:21:52 > 1:21:55I'm going to throw it in a pan with some butter now.

1:21:55 > 1:21:59- Before that, if you'd like to sort out your spices...- Yeah.

1:21:59 > 1:22:04This is our pickle and the pickle we should do in real time as well.

1:22:04 > 1:22:07- I'm just going to clean that off again.- Absolutely.

1:22:07 > 1:22:09I'll clear that lot out.

1:22:09 > 1:22:13- I love peach.- Right... That's the whole idea of the show.

1:22:14 > 1:22:19- All right!- He's put everything together, Stace. There you go.

1:22:19 > 1:22:23So we've got our peaches. Plenty of butter and we'll cook that down.

1:22:23 > 1:22:27You can flash that in the oven, but I don't think you need to.

1:22:27 > 1:22:29Do it on the smaller one. There you go.

1:22:29 > 1:22:32Our spice is over here. This is your pickle.

1:22:32 > 1:22:34We've got black onion seeds.

1:22:34 > 1:22:39We've got a little bit of turmeric and some curry leaves. There you go.

1:22:39 > 1:22:43- Shall I chop 'em? - You can then pop them in the pan.

1:22:43 > 1:22:47In a sec. Just let me put some oil in. Are you ready?

1:22:47 > 1:22:50- I'm ready.- Go.- Whoohoo!

1:22:50 > 1:22:52They can go in. All of it.

1:22:52 > 1:22:57At the same time, we can pop in our little butternut squash.

1:22:57 > 1:22:59That sits in there as well.

1:22:59 > 1:23:01And we can start sauteing this off.

1:23:01 > 1:23:05These spices, the black onion seeds are good for you as well.

1:23:05 > 1:23:07Excellent. They're a good diuretic, actually.

1:23:07 > 1:23:10And for people with kidney problems, it helps a lot.

1:23:10 > 1:23:15Don't eat too much or your armpits will smell of...nigella seeds.

1:23:15 > 1:23:17The reason why I said that...

1:23:17 > 1:23:21He said his armpits were smelling of nigella this morning, didn't you?

1:23:21 > 1:23:24Right, mint, coriander... Yes, you did, chef.

1:23:25 > 1:23:29Excuse me, Mr Martin. You are putting words in my mouth, yeah?

1:23:29 > 1:23:32We've got mint and coriander in there, a bit of sugar.

1:23:32 > 1:23:34Things happen quite quickly.

1:23:34 > 1:23:37You see these peaches? These are just lovely.

1:23:37 > 1:23:41If you take that five-spice powder which is this stuff...

1:23:41 > 1:23:45This is predominantly cinnamon and star anise.

1:23:45 > 1:23:46We'll put a bit of that in there

1:23:46 > 1:23:49- because I know you like your spicy food.- I do.

1:23:49 > 1:23:51- If you were just to serve that... - On the side?

1:23:51 > 1:23:54- ..with vanilla ice cream. - Really?- Just like that.

1:23:54 > 1:23:59- You don't really need anything else. You're getting two dishes.- I know!

1:23:59 > 1:24:01The pickle's getting there, some honey.

1:24:01 > 1:24:05- Can you de-seed me and chop the chilli, please?- I can do that.

1:24:05 > 1:24:09- There you go. - We're doing two chillies, are we?

1:24:09 > 1:24:10There's your butternut squash.

1:24:10 > 1:24:14The reason Cyrus took the top off is it's easier to chop.

1:24:14 > 1:24:17If you cut through the centre bit, you've got seeds in.

1:24:18 > 1:24:20There you go.

1:24:20 > 1:24:25Seeds in the middle. Rather than cut through that lot, you can do that.

1:24:25 > 1:24:27Mint and coriander, we've done.

1:24:27 > 1:24:30And then we need to puree...this.

1:24:31 > 1:24:36So we take our peaches and pop them in our little pot there.

1:24:37 > 1:24:39There you go.

1:24:41 > 1:24:45- Left-handed man. This way.- Oh, it smells good.- Straight in there.

1:24:45 > 1:24:49- I'm going to be so stuffed when I go.- Got it!

1:24:49 > 1:24:52You're busy working because you've got the signing this afternoon.

1:24:52 > 1:24:56- I'll be walking to the signing like...- Yeah.- Hello!

1:24:56 > 1:24:59- What's the book called? - My Story So Far.

1:24:59 > 1:25:02Does that mean there will be another one coming up shortly?

1:25:02 > 1:25:06I hope I've got a life ahead of me to write another one.

1:25:06 > 1:25:09- In the pan?- In the pan. Straight in there.- A few more here.

1:25:09 > 1:25:12- Do you like it spicy-spicy? - Yeah.

1:25:12 > 1:25:14- They're sweet chillies, so don't worry.- There we go.

1:25:14 > 1:25:18- Then we can get that ready as well. Mango chutney?- Mmm!

1:25:18 > 1:25:22It'll add a bit of sweetness to that. We've got the honey in there.

1:25:22 > 1:25:24You can have this pickle hot or cold.

1:25:24 > 1:25:28You don't have to have it warm which I'm doing. Hot or cold.

1:25:28 > 1:25:30Coriander, mint...

1:25:30 > 1:25:33That's going to go in.

1:25:33 > 1:25:35Bit of lime juice.

1:25:35 > 1:25:38- Can you grab the duck out? - Do you cook like this at home?

1:25:38 > 1:25:43- Do I cook like this?- Coriander, mint...- No, I have fish and chips.

1:25:43 > 1:25:45He's learning, he's learning.

1:25:45 > 1:25:49- Watch out, Stacey. This is hot. - Sorry.- Secret passion and desire.

1:25:49 > 1:25:53No, the secret of this is the simplicity of it.

1:25:53 > 1:25:55That's the key to this sort of stuff.

1:25:55 > 1:25:59- Just like my cooking.- It starts off that way, doesn't it, Cyrus?

1:25:59 > 1:26:02Oh, look at that lime!

1:26:02 > 1:26:03That's pretty.

1:26:03 > 1:26:05- Anyway, right...- Aw!

1:26:06 > 1:26:09I'll put that on there just for you.

1:26:09 > 1:26:13- You would use the skin of this? - Absolutely.

1:26:13 > 1:26:17- Tell us what you do.- We are throwing away lots of nutrients in the skin.

1:26:17 > 1:26:19The best thing is to shred it very fine.

1:26:19 > 1:26:21Soak it in water, wash it nicely, shred it fine.

1:26:21 > 1:26:23And then just stir-fry it.

1:26:23 > 1:26:27What we do is we use the same seasoning that you put in there.

1:26:27 > 1:26:30I put some sliced onions in there and skin

1:26:30 > 1:26:33and cover the pan for two minutes and it's a beautiful dish.

1:26:33 > 1:26:36It makes a lovely sandwich with prawns or fish or whatever.

1:26:36 > 1:26:41- Butternut squash skin. - I love butternut squash.

1:26:41 > 1:26:45- Lots of iron and vitamin A. - That's why I'm so strong!

1:26:47 > 1:26:51Lime juice or lemon juice. It's entirely up to you what you put in.

1:26:51 > 1:26:54- Lime.- Lime, it should be, should it?- Yeah, better.

1:26:54 > 1:26:57- Can you season that for me? - Certainly. What do you want? Salt?

1:26:57 > 1:26:59So, that's your pickle.

1:26:59 > 1:27:03That's the pickle. Let's get a spoon quickly, quickly, quickly!

1:27:04 > 1:27:06It smells good.

1:27:06 > 1:27:10A little Indian spiced pickle. There you go.

1:27:11 > 1:27:13- How are we doing with that?- Perfect.

1:27:13 > 1:27:16I like this peach and duck. I think it works really well.

1:27:18 > 1:27:21- Duck loves fruit, doesn't it? - Seeing as Mark's here...

1:27:21 > 1:27:26- Perfect.- Keep him happy. - That's the Michelin star on a plate.

1:27:28 > 1:27:31And then we've got our duck

1:27:31 > 1:27:33which we can slice...

1:27:33 > 1:27:34- Beautiful.- Wow!

1:27:36 > 1:27:38Now, of course, this is farmed duck.

1:27:38 > 1:27:42Wild duck you can get from October to December.

1:27:42 > 1:27:45Farmed duck all year round.

1:27:45 > 1:27:49And use it as well cos it is just divine.

1:27:49 > 1:27:53Bit of coriander cress, just again to keep Mark happy

1:27:53 > 1:27:56and a bit of this stuff he brought with him from Jersey.

1:27:56 > 1:27:58Red amaranth. There you go.

1:27:58 > 1:28:01- See ya!- "See ya!"

1:28:01 > 1:28:03There you go. You get to dive in.

1:28:03 > 1:28:05- Stunning.- Tell us what you think.

1:28:07 > 1:28:10- Dive in, guys. - This really is Food Heaven!

1:28:10 > 1:28:13Now bring over the glasses, guys.

1:28:13 > 1:28:16- What do you reckon to that? - Stunning. Lovely.- Happy?

1:28:20 > 1:28:24She definitely liked that. That's all we have time for on Best Bites.

1:28:24 > 1:28:27If you'd like to look at any of the recipes you've seen on today's show,

1:28:27 > 1:28:29as always you can find them on our website.

1:28:29 > 1:28:32Just go to bbc.co.uk/recipes

1:28:32 > 1:28:35There are loads of great ideas for you to choose from.

1:28:35 > 1:28:37Have a great weekend and I'll see you very soon.