Episode 87

0:00:02 > 0:00:05It's time for Saturday Kitchen Best Bites.

0:00:26 > 0:00:29We have some very hungry celebrity guests

0:00:29 > 0:00:31fed by some of the world's best chefs,

0:00:31 > 0:00:33including the great Alain Roux.

0:00:33 > 0:00:35Mark Sergeant shows us how to prepare

0:00:35 > 0:00:36tapas from scratch

0:00:36 > 0:00:40by making a homemade chorizo and using it in two dishes -

0:00:40 > 0:00:44chorizo with red wine and prawns with chorizo.

0:00:44 > 0:00:46John Torode whips us a Far Eastern delight

0:00:46 > 0:00:49in the form of a Thai chicken salad.

0:00:49 > 0:00:51He poaches chicken thighs in coconut milk

0:00:51 > 0:00:53before griddling them

0:00:53 > 0:00:55and serving them with a delicious crisp salad of coriander,

0:00:55 > 0:00:57mint, shallots and red pepper.

0:00:57 > 0:01:01Angela Hartnett serves her favourite cut of steak, rib eye.

0:01:01 > 0:01:03She serves it with sauteed potatoes,

0:01:03 > 0:01:05garlic and rosemary and a delicious

0:01:05 > 0:01:07tomato vinaigrette.

0:01:07 > 0:01:09Singer Beverley Knight faced her Food Heaven or Food Hell.

0:01:09 > 0:01:11Would she get her Heaven - sea bass -

0:01:11 > 0:01:14a whole salt-crusted sea bass with crunchy runner bean salad?

0:01:14 > 0:01:16Or would she get her Food Hell -

0:01:16 > 0:01:19griddled sardines with a tangy tomato salad.

0:01:19 > 0:01:22Find out what she gets to eat at the end of the show.

0:01:22 > 0:01:24But first, a real treat.

0:01:24 > 0:01:26The team asked some of my favourite chefs to come onto the show

0:01:26 > 0:01:28for my 40th birthday.

0:01:28 > 0:01:31Alain Roux made an amazing cannelloni

0:01:31 > 0:01:32of Devon crab.

0:01:32 > 0:01:33Just check this out.

0:01:33 > 0:01:37We have crab on the menu. What will we do with it?

0:01:37 > 0:01:38Cannelloni. The crab will be

0:01:38 > 0:01:40a cannelloni, filled with crab.

0:01:40 > 0:01:43for the cannelloni we need pasta dough.

0:01:43 > 0:01:45That's made with 00 flour,

0:01:45 > 0:01:47fresh eggs, a little pinch of salt,

0:01:47 > 0:01:49nothing else.

0:01:49 > 0:01:50Is there any special flour

0:01:50 > 0:01:52you use with this, or double-zero?

0:01:52 > 0:01:54It's very super-fine, very

0:01:54 > 0:01:57white and nice and light.

0:01:57 > 0:02:01That's some we've done earlier this morning, and that's rested.

0:02:01 > 0:02:03We'll run through these ingredients as we cook them

0:02:03 > 0:02:05but you'll fill that with what?

0:02:05 > 0:02:07The crab's from South Devon,

0:02:07 > 0:02:08which is my favourite.

0:02:08 > 0:02:12It's so meaty, tasty, very sweet.

0:02:12 > 0:02:14That will be seasoned with some

0:02:14 > 0:02:18crushed green peppercorns kept in brine,

0:02:18 > 0:02:20a twist of a lime

0:02:20 > 0:02:22and, as well, underneath the cannelloni

0:02:22 > 0:02:26we're going to spoon a bit of the coral.

0:02:26 > 0:02:27It's an optional thing.

0:02:27 > 0:02:31That's from the head, the body of the crab.

0:02:31 > 0:02:33- Right.- Mixed with some mascarpone

0:02:33 > 0:02:35and the sauce...

0:02:35 > 0:02:37Which I better get on with.

0:02:37 > 0:02:40It's a virgin sauce with lovely, fresh tomatoes

0:02:40 > 0:02:43and with snipped basil,

0:02:43 > 0:02:46extra virgin olive oil and, again,

0:02:46 > 0:02:48a twist of lemon

0:02:48 > 0:02:49and we'll put, on the side,

0:02:49 > 0:02:51the garnish of strips of asparagus

0:02:51 > 0:02:54and leaves of rocket.

0:02:54 > 0:02:56- Sounds good to me. You'll do the pasta?- Yes.

0:02:56 > 0:03:00This pasta is already done. You make this by hand if you can, yeah?

0:03:00 > 0:03:03I prefer, that's really my choice.

0:03:03 > 0:03:05So it's a question of the quantity you're making.

0:03:05 > 0:03:10What would you do - one egg per hundred grams -

0:03:10 > 0:03:13is that roughly...?

0:03:13 > 0:03:14Do you use many egg yolks?

0:03:14 > 0:03:16I use only the egg yolks,

0:03:16 > 0:03:21so I think it's for 125 grams of flour,

0:03:21 > 0:03:24I use about four egg yolks,

0:03:24 > 0:03:25which is quite rich.

0:03:25 > 0:03:29But that gives a nice colour and good flavour.

0:03:31 > 0:03:34This is a very cute machine.

0:03:34 > 0:03:37I'm used to something a bit larger,

0:03:37 > 0:03:40but maybe I'm not

0:03:40 > 0:03:41putting the right setting.

0:03:41 > 0:03:45- I think it'll go through it eventually.- It will work.

0:03:45 > 0:03:47What's important is,

0:03:47 > 0:03:49when you boil your pasta is

0:03:49 > 0:03:51you need to bend on your legs.

0:03:51 > 0:03:53Be supple.

0:03:53 > 0:03:56The Italian, actually,

0:03:56 > 0:04:00will do something which is very important -

0:04:00 > 0:04:03it seems to work, they seem to say

0:04:03 > 0:04:06- that you have to sing.- Sing?!- Yeah.

0:04:06 > 0:04:09# O solo mio... #

0:04:09 > 0:04:12Sorry, I'll stop there if it's my Italian

0:04:12 > 0:04:14is not good enough.

0:04:14 > 0:04:16JAMES LAUGHS

0:04:16 > 0:04:17That's the way we do it.

0:04:17 > 0:04:20That's the way you do it at the Waterside?

0:04:20 > 0:04:21At home, yes.

0:04:21 > 0:04:23When you're all singing, we know you're making pasta?

0:04:23 > 0:04:25My dad is a great singer.

0:04:25 > 0:04:27Is he?

0:04:27 > 0:04:28Since he left the kitchen,

0:04:28 > 0:04:30actually we stopped making pasta.

0:04:30 > 0:04:32No, I'm joking.

0:04:32 > 0:04:33Tell everybody about the Waterside.

0:04:33 > 0:04:35It IS a unique place...

0:04:35 > 0:04:37in the world, really.

0:04:37 > 0:04:39Your father bought it when?

0:04:39 > 0:04:4130-odd years ago?

0:04:41 > 0:04:44It's a bit like you, we're celebrating our 40 years this year.

0:04:44 > 0:04:46- There, that way.- Ah, sorry.

0:04:46 > 0:04:49There you go.

0:04:49 > 0:04:52So 40 years already.

0:04:52 > 0:04:53And you took over the kitchen...

0:04:53 > 0:04:55I'm bringing it down...

0:04:55 > 0:04:56All right, OK.

0:04:56 > 0:04:58You took over the kitchen when?

0:04:58 > 0:05:00Almost ten years ago.

0:05:03 > 0:05:06And then we go through again, through this one as well,

0:05:06 > 0:05:09- make it a little bit thinner. - Yeah.- There we go.

0:05:09 > 0:05:11That's it. So we want to reach...

0:05:11 > 0:05:17Ah, perfect. That's about a millimetre, 1½ millimetre thickness.

0:05:17 > 0:05:19There you go. There you have it.

0:05:19 > 0:05:23So, in there, what we'll do is we'll put some basil...

0:05:23 > 0:05:25Yeah, I've picked some.

0:05:25 > 0:05:30So I'll take a few as well, cos we need to be quite generous with that,

0:05:30 > 0:05:34and the small leaves, I think, are better.

0:05:34 > 0:05:37- Yeah.- Young leaves.

0:05:37 > 0:05:39- A bit like you.- Young leaves!

0:05:39 > 0:05:42James? I think you need to invest in a pasta machine.

0:05:42 > 0:05:45- Do you think so?- For your birthday.

0:05:45 > 0:05:49Yeah, no... We're not getting any younger, put it that way.

0:05:49 > 0:05:51I woke up this morning, when you're younger

0:05:51 > 0:05:53you used to look forward to opening your presents

0:05:53 > 0:05:56and waking up and getting all excited, that kind of stuff.

0:05:56 > 0:05:59I woke up this morning, age 40, and all I want to do is go for a pee.

0:05:59 > 0:06:02LAUGHTER

0:06:03 > 0:06:08So, what I'll do is, when the basil leaves are in,

0:06:08 > 0:06:11I just brush with a little bit of water,

0:06:11 > 0:06:14press down with the hand.

0:06:14 > 0:06:16The water will help, basically,

0:06:16 > 0:06:23to kind of have the leaves under the two sheets of pasta.

0:06:23 > 0:06:26I've just, on the settings, opened that out again,

0:06:26 > 0:06:28we'll put it through one more time to get it a bit thinner,

0:06:28 > 0:06:32because otherwise it starts to split, that's the thing.

0:06:32 > 0:06:35Let's just do this. We've got it.

0:06:35 > 0:06:38- Perfect.- You could use any type of leaves,

0:06:38 > 0:06:43but, because of the flavours of the crab and the basil in the sauce,

0:06:43 > 0:06:49we're basically going to, you know, leave it with the basil.

0:06:49 > 0:06:53- There you go. Right, I've got to have tomatoes.- We're going to...

0:06:53 > 0:06:56So, is this a dish that you have on The Waterside, then?

0:06:56 > 0:07:00We do it time to time, slightly similar, a bit nicer.

0:07:00 > 0:07:03- A bit nicer...!- Today, I mean.

0:07:03 > 0:07:07But you have the true classics that you've got on there as well,

0:07:07 > 0:07:11things like the lobster dish that you've got, with the ginger.

0:07:11 > 0:07:13That's a dish that's not changed for years.

0:07:13 > 0:07:16- 35 years, I think. - 35 years?- Yes, yes.

0:07:16 > 0:07:20So, I've got my sheets of pasta, so I've cut them about three,

0:07:20 > 0:07:22two by six inches.

0:07:22 > 0:07:27So, to cook the pasta, a touch of olive oil,

0:07:27 > 0:07:30and that needs a bit of salt.

0:07:30 > 0:07:33- Which is...- I put it over there. - I've got it here.

0:07:35 > 0:07:37Now, you want diamonds in here, is that correct?

0:07:37 > 0:07:41Yes, diamonds, because diamond's always better than, you know,

0:07:41 > 0:07:44little cubes, or diced.

0:07:44 > 0:07:47- Diamonds.- Make sure you get them right, James.- Remember that, boys.

0:07:47 > 0:07:50That's the difference between two and three stars, diamonds.

0:07:50 > 0:07:52It's where you've been going wrong, you see?

0:07:52 > 0:07:59So what I do is, this dish, because I wanted to cook this for you

0:07:59 > 0:08:03because it's influenced with a little bit of a French touch,

0:08:03 > 0:08:07and a bit of Italian, and at home we have our restaurant manager,

0:08:07 > 0:08:11Diego, who's, to be honest, the best restaurant manager

0:08:11 > 0:08:16if not from the country but most probably from the village of Bray.

0:08:16 > 0:08:19He is, cos, I mean, he's been there...

0:08:19 > 0:08:22- He's very good.- ..as long as the bricks have been there, that guy?

0:08:22 > 0:08:27Indeed. He's been there for almost 30 years now.

0:08:27 > 0:08:31He basically knows what our customers like.

0:08:31 > 0:08:36This is seasonal, it's a summer, fresh, light dish.

0:08:36 > 0:08:39I've put the crushed green peppercorns,

0:08:39 > 0:08:41I've put a little twist of lime,

0:08:41 > 0:08:44a touch of salt just to bring back that saltiness,

0:08:44 > 0:08:47and we're just going to blend it with...

0:08:47 > 0:08:50- Do you want me to pass that crab meat through there?- Yes, please.

0:08:50 > 0:08:53And I'm going to put a drizzle of olive oil

0:08:53 > 0:08:55just to keep that moistness in it.

0:08:56 > 0:08:58And that's it.

0:08:58 > 0:09:00Now, we've got the brown meat here, which we passed through a sieve,

0:09:00 > 0:09:04which we'll show you what part of the crab it comes from.

0:09:04 > 0:09:06So the pasta's about there, ready.

0:09:06 > 0:09:09That the brown crab, it's basically inside the body,

0:09:09 > 0:09:13that's this part here. That's the coral. That's the brown.

0:09:13 > 0:09:17All the lovers of the crab, that will be their favourite.

0:09:17 > 0:09:21- We should never lose that.- That's had two minutes now, so that's ready.

0:09:21 > 0:09:25This is a fantastic... How old would this be, Nathan, this one?

0:09:25 > 0:09:28That's got to be at least 12, 13, maybe 15 years old, that.

0:09:28 > 0:09:31- Fabulous, isn't it? - Almost as old as you.

0:09:31 > 0:09:32HE LAUGHS

0:09:32 > 0:09:35Now, I've got my asparagus here, that's done.

0:09:35 > 0:09:38Asparagus, we're going to place them on here, if you don't mind, James?

0:09:38 > 0:09:43Here, the pasta, when it's cooked, cooled down,

0:09:43 > 0:09:46we'll just pat dry it slightly.

0:09:46 > 0:09:51- I'm going to garnish it with a bit of salt.- Salt.

0:09:55 > 0:09:59- It doesn't take very long to warm up, this, does it, really?- No.

0:09:59 > 0:10:02About, you know, three, four minutes, maximum.

0:10:02 > 0:10:04So that's it.

0:10:06 > 0:10:13Now, with a little spatula, we're going to help it to hold together.

0:10:15 > 0:10:20- That's it. Just roll together. - Ready?- This in there.

0:10:20 > 0:10:23Asparagus on top. And we close the lid.

0:10:24 > 0:10:29Now we just need to finish the sauce.

0:10:29 > 0:10:33So, the sauce, I've passed it through a sieve.

0:10:33 > 0:10:36So, the sauce, the mascarpone with the brown crab.

0:10:39 > 0:10:42You want this one for the little vierge.

0:10:42 > 0:10:46Now, the classic little vierge is a simple little dish, isn't it, really?

0:10:46 > 0:10:51It is. Very simple, but you need to add some lovely tomatoes for that,

0:10:51 > 0:10:55good plum tomatoes, or I know at the moment

0:10:55 > 0:11:00the best might be the kind of long Italian San Marzano,

0:11:00 > 0:11:06if I'm right, tomatoes, which are very tasty, sweet,

0:11:06 > 0:11:11and not too much juice or water inside.

0:11:11 > 0:11:14So, what are you doing there? This is the little sauce on the bottom?

0:11:14 > 0:11:18Just warming up the mozzarella, sorry, the mascarpone

0:11:18 > 0:11:21with the brown crab, just so it's warm.

0:11:21 > 0:11:26That's ready to use and to plate up.

0:11:26 > 0:11:28Right, we've got some chopped herbs.

0:11:28 > 0:11:31That crab's had the time, so you want the herbs in there?

0:11:31 > 0:11:35Herbs in the salad. A little salt, a little pepper.

0:11:35 > 0:11:38- There you go.- Thank you.

0:11:38 > 0:11:42- Used to it on this game. - And the plate. And a spoon.

0:11:42 > 0:11:45And a spoon. You're going to put the sauce on.

0:11:49 > 0:11:54So you don't need much. Again, this dish can be done without.

0:11:54 > 0:11:59- You want a bit of the lemon juice in this sauce?- A little, yes.

0:11:59 > 0:12:03- There you go, that's that. - That's it.- Ready with that.

0:12:03 > 0:12:05So, it doesn't take long to reheat.

0:12:05 > 0:12:11It's a warm dish, and the asparagus are really nice when they're crunchy.

0:12:12 > 0:12:18Just a touch of salt, and then a bit of pepper on the asparagus.

0:12:19 > 0:12:22Ready when you are.

0:12:22 > 0:12:24That's it.

0:12:31 > 0:12:35And just... You can... I find it nicer to open it slightly

0:12:35 > 0:12:43so you see a bit of the pasta and you see a bit of the leaves of the basil.

0:12:47 > 0:12:52A bit of rocket just as a compliment, garnish, and the sauce.

0:12:52 > 0:12:53A bit on top...

0:12:53 > 0:12:57So you got a mixture of classic French and classic Italian.

0:12:57 > 0:13:01There you go, and don't forget to get a good shot of those diamonds.

0:13:01 > 0:13:04- Look at that one. - Very nice, very nicely cut!

0:13:04 > 0:13:09- Remind us what it is again? - Cannelloni of Devon crab with a virgin olive oil sauce.

0:13:09 > 0:13:12- Cooked by an absolute legend. - My pleasure.

0:13:16 > 0:13:20It looks stunning, I have to say. Well, follow me over.

0:13:20 > 0:13:25- Grab a seat over here, Alain. - That's yours!

0:13:25 > 0:13:28- You can dive in as well. Dive in, tell us what you think.- Thank you.

0:13:30 > 0:13:32You've just got a little bit of basil in there.

0:13:32 > 0:13:36Often when you talk about that vierge, that virgin sauce, sometimes it's got tarragon in there.

0:13:36 > 0:13:38- Can you mix and match the herbs? - You can, you can.

0:13:38 > 0:13:41It's a question of what you've got in your garden,

0:13:41 > 0:13:42in your herb garden.

0:13:42 > 0:13:47Basil is the classic, you can add chervil or tarragon.

0:13:47 > 0:13:50They're nice flavours, they will actually blend together.

0:13:53 > 0:13:57I know it's hard to believe, I am 40, it is true.

0:13:57 > 0:13:59That was a stunning birthday treat.

0:13:59 > 0:14:02Coming up, I'll be making a steamed honey sponge pudding for Claire Sweeney,

0:14:02 > 0:14:05but first Rick Stein introduces us

0:14:05 > 0:14:10to more of his food heroes when he visits an orchard in the Cotswolds.

0:14:20 > 0:14:25'I've come to the Cotswolds to visit a small farm famous for growing,

0:14:25 > 0:14:29'to my mind, the best cooking apple ever, the Bramley.

0:14:29 > 0:14:31'Here in the village of Charingworth,

0:14:31 > 0:14:36'Margaret and Grahame Fisher grow the most enormous apples I've ever seen.'

0:14:36 > 0:14:39Look at the size of this, Margaret!

0:14:39 > 0:14:43- That's a whole apple pie in one apple!- That is, yes.

0:14:43 > 0:14:46Wrap it up in pastry and it'd make a wonderful dumpling, wouldn't it?

0:14:46 > 0:14:50- It would. Put some cinnamon... - And another one to match it.- ..and currants in the middle.- Beautiful.

0:14:50 > 0:14:55- And then just bake the whole thing. - Absolutely wonderful.- Look at them!

0:14:55 > 0:14:59They've got wonderful sharp flavour.

0:14:59 > 0:15:01Haven't they?

0:15:01 > 0:15:05Oh, they're great, I love tart apples. In that...

0:15:05 > 0:15:09- The best British cooker, aren't they? - The best British cooker.

0:15:09 > 0:15:11- Yes.- Blackberry and apple crumble made with that.

0:15:11 > 0:15:13Yes, absolutely super.

0:15:14 > 0:15:18Just thinking about Keats's Ode To Autumn, season of mists

0:15:18 > 0:15:22and mellow fruitfulness, it's just a great time of year.

0:15:22 > 0:15:24The funny thing about elderberries -

0:15:24 > 0:15:28they look as though they should be luscious and delicious.

0:15:28 > 0:15:30In fact, they're quite disappointing.

0:15:30 > 0:15:33According to Margaret, they make an excellent jelly.

0:15:33 > 0:15:38What you do is take a bunch, fork the berries off into a saucepan,

0:15:38 > 0:15:42and you barely cover the berries with water.

0:15:42 > 0:15:44Bring them up to the boil and just a gentle simmer

0:15:44 > 0:15:47until they've gone all soft and pulpy,

0:15:47 > 0:15:49and then you just empty them into a jelly bag,

0:15:49 > 0:15:53and leave them there to drip, drip, drip into a bowl.

0:15:53 > 0:15:55That really clears the jelly,

0:15:55 > 0:16:00and then boil them up a pound of sugar to a pint of juice.

0:16:01 > 0:16:03They're a bit low in peptin

0:16:03 > 0:16:06so I'd be tempted to add a bit of apple so it's bound to set.

0:16:08 > 0:16:11And elderberry jelly is really good in the same sort of occasions

0:16:11 > 0:16:15that you'd use redcurrant jelly, particularly with roast lamb.

0:16:15 > 0:16:19- It worked great with pheasant as well.- Oh, absolutely, yes.

0:16:19 > 0:16:22Here we are in autumn and you've got elderberry jelly and pheasants.

0:16:22 > 0:16:25- Yes, everything out of the fields. - The pheasants, the elderberries.

0:16:25 > 0:16:30- Yes.- Apt, don't you think, Margaret? - Yes.

0:16:30 > 0:16:33This is a Three Ways House Hotel in Mickleton,

0:16:33 > 0:16:36the home of the famous Pudding Club, and this is Sheila,

0:16:36 > 0:16:42chief pudding maker, creating an Exeter apple and blackberry pudding.

0:16:42 > 0:16:47First, she's mixing a suet pastry. Flour, suet, milk and salt.

0:16:47 > 0:16:50Then she turns it out and rolls it into a disc.

0:16:50 > 0:16:52She cuts a quarter out of the disc.

0:16:52 > 0:16:54That's for the lid

0:16:54 > 0:16:57and to make sure the pastry fits into the bowl easily.

0:16:57 > 0:17:00Then she mixes some of Margaret's apples and blackberries in one

0:17:00 > 0:17:06bowl and in another she combines breadcrumbs, suet and honey.

0:17:06 > 0:17:10This pudding is not for the fainthearted.

0:17:10 > 0:17:13Now she puts the apple and blackberry into the bowl,

0:17:13 > 0:17:16or at least half of it, and then half of the breadcrumbs,

0:17:16 > 0:17:18suet and honey,

0:17:18 > 0:17:20another layer of apple and blackberry,

0:17:20 > 0:17:23and finally, more of the honey mix.

0:17:23 > 0:17:25And lastly, the top.

0:17:25 > 0:17:28That's it, that goes in the steamer for three hours

0:17:28 > 0:17:30when you put the lid on top.

0:17:30 > 0:17:33Well, Sheila, only another 13 puddings to go.

0:17:35 > 0:17:38The pudding is, unashamedly, a British invention and one that I'm

0:17:38 > 0:17:44happy to say, triumphantly, lives on regardless of fads or diet.

0:17:45 > 0:17:46Just take a look at these.

0:17:46 > 0:17:50This takes me right back to school dinners where gristly lamb

0:17:50 > 0:17:54and greasy gravy were forgiven for portions of apple crumble,

0:17:54 > 0:17:57treacle sponge pudding and jam roly-poly.

0:17:57 > 0:17:58We had to eat them

0:17:58 > 0:18:02so quickly because you wanted to be first in the queue for seconds.

0:18:02 > 0:18:03After a two-course meal,

0:18:03 > 0:18:06the restaurant is filled with anticipation.

0:18:06 > 0:18:09Ladies and gentlemen, we now have the parade of puddings.

0:18:09 > 0:18:12Let's have a big round of applause and welcome the first pudding

0:18:12 > 0:18:15this evening, blackberry and apple Exeter pudding.

0:18:15 > 0:18:18APPLAUSE

0:18:24 > 0:18:26Syrup sponge pudding!

0:18:26 > 0:18:29Sticky toffee and date pudding!

0:18:29 > 0:18:31Banana and cinnamon pudding!

0:18:31 > 0:18:33Squidgy chocolate and nut pudding!

0:18:33 > 0:18:35Jam roly-poly!

0:18:35 > 0:18:38A very seasonal pear crumble!

0:18:41 > 0:18:43The rules are simple.

0:18:43 > 0:18:46You can't have another pudding until you finish your first,

0:18:46 > 0:18:48and you've got to eat all seven of them.

0:18:51 > 0:18:53It goes back to childhood somehow.

0:18:53 > 0:18:58Those things that Granny used to make but nobody else does.

0:18:58 > 0:19:01And really, they are rather special.

0:19:01 > 0:19:05Remember, everyone had had two courses beforehand

0:19:05 > 0:19:09and were about to embark on tasting a further seven puddings.

0:19:09 > 0:19:11They were really excellent

0:19:11 > 0:19:14and, of course, the object of the exercise was to find a winner

0:19:14 > 0:19:19but the taste buds were starting to get out of phase with the tummy.

0:19:20 > 0:19:26But nevertheless, like true trenchermen, we soldiered on.

0:19:26 > 0:19:27I'm full.

0:19:30 > 0:19:35And a fairly clear winner tonight, with 29 votes,

0:19:35 > 0:19:37sticky toffee and date pudding!

0:19:37 > 0:19:40APPLAUSE

0:19:42 > 0:19:45One of the puddings they didn't have on at the club that night,

0:19:45 > 0:19:48but often do, is bread and butter pudding.

0:19:48 > 0:19:50Oh, dear, I'm making a bit of a mess of this.

0:19:50 > 0:19:54This is an after lunch sequence and I know

0:19:54 > 0:19:57if Delia was doing this she would be doing a lot better.

0:19:57 > 0:20:00I don't believe she has a glass of wine at lunch time

0:20:00 > 0:20:03but I like it occasionally.

0:20:04 > 0:20:08So you cut the bread into triangles and lay half of them

0:20:08 > 0:20:11in the bottom of a pudding dish. Then add sultanas

0:20:11 > 0:20:16and the other layer of triangles and bread. Now to make up the filling.

0:20:16 > 0:20:22It's just cream and milk and three eggs, and you whisk those together

0:20:22 > 0:20:24and add caster sugar.

0:20:25 > 0:20:30Well, as the second most expensive spice after saffron,

0:20:30 > 0:20:34vanilla pods should be in a lovely cigar tube like this.

0:20:36 > 0:20:39'Well, there's no doubt that stripping the vanilla pod,

0:20:39 > 0:20:42'and taking the seeds out, gives you the best flavour.

0:20:43 > 0:20:47'But like me, you may have an affection for those school

0:20:47 > 0:20:52'dinners in which case vanilla essence is much cheaper.'

0:20:52 > 0:20:54I must say, it was

0:20:54 > 0:20:59so nice of that hotel to have a celebration of puddings every month.

0:20:59 > 0:21:02I was talking to one guy there, who was a bit older than me actually,

0:21:02 > 0:21:06and he said, "Puddings are what Nanny used to make.

0:21:06 > 0:21:08"So comforting, memory of childhood."

0:21:08 > 0:21:10I thought that was really good.

0:21:10 > 0:21:13The pudding that won was, naturally, sticky toffee pudding.

0:21:13 > 0:21:17Although I went for the pear crumble, bread and butter pudding

0:21:17 > 0:21:20was the one that I would have certainly gone for had it been on.

0:21:22 > 0:21:24So I put that in a bain-marie

0:21:24 > 0:21:28and I bake it in a moderately hot oven for about 30 minutes

0:21:28 > 0:21:29and out it comes

0:21:29 > 0:21:33and this is the bit that really makes my bread and butter pudding special.

0:21:33 > 0:21:37I dust with a lot of icing sugar and put it under a hot grill

0:21:37 > 0:21:42and that caramelises the icing sugar and gives it a lovely crust.

0:21:42 > 0:21:45Finally, brush with hot apricot jam.

0:21:46 > 0:21:50What more can I say about a bread and butter pudding that to quote

0:21:50 > 0:21:53a Frenchman who, in the 17th century, wrote,

0:21:53 > 0:21:56"Ah, what an excellent thing is the English pudding.

0:21:56 > 0:22:00"To come in pudding time is as much to say as to come in the most

0:22:00 > 0:22:02"lucky moment in the world.

0:22:02 > 0:22:03"Give an Englishman a pudding

0:22:03 > 0:22:07"and he shall think it a noble treat in any part of the world."

0:22:15 > 0:22:17I have to agree with Rick.

0:22:17 > 0:22:19Bread and butter pudding is truly excellent,

0:22:19 > 0:22:22but also, you can make it with croissants, white chocolate

0:22:22 > 0:22:23and whiskey.

0:22:23 > 0:22:25- Oh, that sounds like heaven. - Do you like that one?

0:22:25 > 0:22:28White chocolates, Jack Daniels and croissants!

0:22:28 > 0:22:30White chocolate and whiskey - really, really good.

0:22:30 > 0:22:34A classic combination. For this, I'm going to do a steam sponge pudding.

0:22:34 > 0:22:38- From raw ingredients to cooked in two minutes with a source.- OK.

0:22:38 > 0:22:40- Go on, then! - "Go on then, off you go"!

0:22:40 > 0:22:43Normal steam sponge pudding takes a lot longer, you see.

0:22:43 > 0:22:46- I'm going to do it my way.- I'm going to pop this in the microwave.

0:22:46 > 0:22:48Normal steam sponge pudding, we'd obviously place it...

0:22:48 > 0:22:51- Is that just milk or cream? - This is milk and cream.- OK.

0:22:51 > 0:22:53I take equal quantities of each.

0:22:53 > 0:22:57There's 250 mils, or about half a pint, of milk and cream.

0:22:57 > 0:23:00Pop it into a pan with a vanilla pod.

0:23:00 > 0:23:02Now, Rick used a vanilla pod here.

0:23:02 > 0:23:06The best vanilla pods to go for are what they call bourbon vanilla pods.

0:23:06 > 0:23:09- They're not a brand, they are the type.- They come from Madagascar.

0:23:09 > 0:23:12They're much fatter like these ones are. And they bend.

0:23:12 > 0:23:15- Vanilla pods should bend.- OK. Is that what gives it the flavouring?

0:23:15 > 0:23:17That's what gives it a really distinct flavour.

0:23:17 > 0:23:20You can use essence, but that's the real McCoy.

0:23:20 > 0:23:23Now, for our steamed sponge pudding, I've lined my little mould here.

0:23:23 > 0:23:26Into here, I'm going to put four ounces of self raising flour,

0:23:26 > 0:23:29four ounces of soft butter.

0:23:29 > 0:23:32It needs to be soft, not melted.

0:23:34 > 0:23:36Four ounces of sugar.

0:23:36 > 0:23:39And two eggs. Two medium-sized eggs.

0:23:39 > 0:23:41This is what we call an all-in-one mixture.

0:23:41 > 0:23:42Literally, you throw it all in.

0:23:42 > 0:23:45It's a classic bun mixture, so if I was making buns,

0:23:45 > 0:23:46- I'd do exactly the same.- OK.

0:23:46 > 0:23:49Blitz it up. Like that.

0:23:51 > 0:23:54It wants about a good 20 seconds.

0:23:54 > 0:23:57- Done, finished.- It's looking so easy.

0:23:57 > 0:24:01Then pop that into a little... I've greased my little mould here.

0:24:01 > 0:24:04I'm going to use some honey. This is lovely, organic honey.

0:24:04 > 0:24:08I always try and buy it in the squeezy things, it's much easier.

0:24:08 > 0:24:12A bit of ginger, and then what you can do is just slacken

0:24:12 > 0:24:15this down a touch is add a bit of milk.

0:24:15 > 0:24:16A tiny bit of milk.

0:24:17 > 0:24:20The more milk you add, the lighter it'll become.

0:24:22 > 0:24:27Now, what we can now do is take our filling mixture here,

0:24:27 > 0:24:29pop it into your moulds.

0:24:29 > 0:24:32You could do a larger one for this.

0:24:32 > 0:24:35You just have to cook it in a microwave at a lower temperature,

0:24:35 > 0:24:37slightly longer.

0:24:37 > 0:24:39You press this down nicely.

0:24:41 > 0:24:43So you've got all this mixture.

0:24:43 > 0:24:45- Remember when you were a kid, you used to scoop this out.- Yeah.

0:24:45 > 0:24:47- Get the pan.- Lovely.

0:24:47 > 0:24:52Take some clingfilm and just roughly put the clingfilm on the top.

0:24:52 > 0:24:54There you go, just like that.

0:24:54 > 0:24:56Don't pull it too tight otherwise it will force the sponge to rise up

0:24:56 > 0:24:59- and then it will collapse into it. Roughly like that.- OK.

0:24:59 > 0:25:00Pop into the microwave.

0:25:00 > 0:25:03See, Michael's looking. It'll be on his restaurant menu tonight,

0:25:03 > 0:25:05you wait and see. Pop it in the microwave.

0:25:05 > 0:25:10Full heat like that for one and a half minutes.

0:25:10 > 0:25:11That will stop in a minute.

0:25:11 > 0:25:14We've got a guy at the back taking it out and putting a fresh one in it.

0:25:14 > 0:25:16- One I made earlier.- Exactly, yes!

0:25:16 > 0:25:19What we can do now is just finish off our custard.

0:25:19 > 0:25:21This is very, very simple.

0:25:21 > 0:25:24We need to heat up our milk and cream and bring it to the boil

0:25:24 > 0:25:26- so that the vanilla infuses through it.- Yeah.

0:25:26 > 0:25:28That's the most important thing.

0:25:28 > 0:25:31And then what we do is take three egg yokes.

0:25:31 > 0:25:33I'm going to put another egg yolk in.

0:25:33 > 0:25:38We need four egg yolks because four egg yolks set about half a litre

0:25:38 > 0:25:39of liquid.

0:25:39 > 0:25:43And then we add our sugar. This is the tiptop tip, really.

0:25:43 > 0:25:46If you're making stuff like this, don't add all the sugar.

0:25:46 > 0:25:49- Add about a quarter of it and add the remainder...- Is that white sugar?

0:25:49 > 0:25:54It's white sugar. Because sugar will actually cook the egg yolks.

0:25:54 > 0:25:57If you put sugar on egg yolks and leave it you'll end up with

0:25:57 > 0:25:59little yellow specks in that you can't get rid of.

0:25:59 > 0:26:01- It's cos it's cured it.- OK.

0:26:01 > 0:26:03It's a bit like when you're making smoked salmon,

0:26:03 > 0:26:05that mixture of salt and sugar.

0:26:05 > 0:26:06There you go.

0:26:06 > 0:26:10And then we heat this up until it brings to the boil.

0:26:10 > 0:26:13And I'm going to pour this mixture over here.

0:26:13 > 0:26:18- So, what's in the pan again?- This is just milk, cream and vanilla pod.

0:26:18 > 0:26:20- Are you going to try this?- Yes.

0:26:20 > 0:26:22But you've got to do it in between so it's really, really simple.

0:26:22 > 0:26:25Just make sure it's nice and heated up.

0:26:25 > 0:26:27Once it starts to bring to the boil, pour the milk

0:26:27 > 0:26:31and the cream onto your egg yolks, and then what I do is use a whisk.

0:26:31 > 0:26:34Traditionally, when we were at college,

0:26:34 > 0:26:36and Mr Tanner will probably remember this as well,

0:26:36 > 0:26:40is that you were taught to use a wooden spoon and let the milk

0:26:40 > 0:26:44and cream, as it starts to come up to the heat, coat the back of the spoon.

0:26:44 > 0:26:46The best way to do that, really - because you don't want to

0:26:46 > 0:26:49overcook this. If you overcook it, it looks like scrambled egg.

0:26:49 > 0:26:52Something that James Tanner's omelette did a couple of weeks ago.

0:26:52 > 0:26:54Oh, Mr Martin!

0:26:54 > 0:26:56We'll get on to that in a minute!

0:26:56 > 0:26:58You need to heed this up so it's just nice and thick.

0:26:58 > 0:27:01To do that whisk it up until all the bubbles start to disappear.

0:27:01 > 0:27:06Once the bubbles start to disappear, the texture's getting nice and thick.

0:27:06 > 0:27:09Then all we can do now is pour this mixture through there.

0:27:09 > 0:27:12You see how thick it has become?

0:27:12 > 0:27:16- You see, I'm quite partial to lumpy custard, though.- Lumpy custard?!

0:27:16 > 0:27:18Well, you can, you just cook it for longer.

0:27:18 > 0:27:19You get scrambled egg and custard.

0:27:19 > 0:27:22There you go, have a dive into that while I get my sponge.

0:27:23 > 0:27:27Now, you mentioned earlier that your father was a butcher and stuff.

0:27:27 > 0:27:30- That's gorgeous!- What's the worst thing he ever brought home?

0:27:30 > 0:27:33I mean, obviously, not like fillet and sirloin.

0:27:33 > 0:27:35They also liked to experiment as well.

0:27:35 > 0:27:37Go on, what's the worst thing he ever brought home?

0:27:37 > 0:27:42To be honest, my mother was such a bad cook that anything my dad

0:27:42 > 0:27:47brought home and cooked, we always appreciated it. He brought home...

0:27:48 > 0:27:52- ..lamb's testicles. - Nice, nice, yeah.

0:27:52 > 0:27:56- They're call lamb fries, are they? - Yes.

0:27:56 > 0:28:00Lamb fries. I remember him skinning them, beating them about in flour.

0:28:00 > 0:28:05- And we had them with chips and beans!- Chips and?- Chips and beans!

0:28:05 > 0:28:08- Chips and beans. Nice, interesting! - I was quite traumatised, really.

0:28:08 > 0:28:12I think that was my sex education - chips and beans!

0:28:12 > 0:28:13Lovely, all wrapped up in one.

0:28:13 > 0:28:16- Anyway, you've got steamed sponge pudding now.- Wow.

0:28:16 > 0:28:17And not a chocolate yet.

0:28:17 > 0:28:20Anyway, I say yet because you might get it a bit later.

0:28:20 > 0:28:23- And that poured over the top. - That looks amazing.

0:28:23 > 0:28:26But this isn't something that you're normally familiar with now

0:28:26 > 0:28:29because you're into...your're West End now, Guys and Dolls, with, of course,

0:28:29 > 0:28:32- Patrick Swayze.- I know.- Yes. What's he like?

0:28:32 > 0:28:34Do you know what? He is gorgeous.

0:28:34 > 0:28:36He is lovely, because I was quite nervous.

0:28:36 > 0:28:39When I found out I got the job, it was like my dream job.

0:28:39 > 0:28:43To find out Patrick was doing it was the icing on the cake.

0:28:43 > 0:28:46I was quite nervous but he is so unassuming, so kind,

0:28:46 > 0:28:49- so giving and lovely. - You're doing eight shows a week?

0:28:49 > 0:28:51Eight shows a week, yes.

0:28:51 > 0:28:54And quite slinky costumes and that so I do need to watch my diet

0:28:54 > 0:28:58because I'm on a stage with loads of stunning, skinny dancers, and...

0:28:58 > 0:29:01- I suppose the eating of it is little and often throughout the day?- Yes.

0:29:01 > 0:29:04And to be honest, some great Japanese restaurants.

0:29:04 > 0:29:06We're in Soho so I've been living on lots of sushi,

0:29:06 > 0:29:08lots of Japanese food.

0:29:08 > 0:29:11You get your energy but it's also low-fat as well.

0:29:11 > 0:29:13Sushi and Japanese, well, you've got a bit of Northern there.

0:29:13 > 0:29:15Custard and sponge, yes!

0:29:15 > 0:29:21- Custard and sponge, tell what you think.- Oh, wow, that is gorgeous.

0:29:21 > 0:29:24- And that's so simple. Two minutes. - That is lovely.- Easy as that.

0:29:29 > 0:29:32Now, that's of course the perfect desert for a typical British summer.

0:29:32 > 0:29:36If you'd like to have a go at making that pudding or try your hand at any

0:29:36 > 0:29:37of the recipes from today's show,

0:29:37 > 0:29:41they're just a click away at our website - bbc.co.uk/recipes.

0:29:41 > 0:29:44We're not live today so we're instead looking back

0:29:44 > 0:29:47at some of the brilliant recipes from the Saturday Kitchen archive.

0:29:47 > 0:29:51Next up, Mark Sergeant shows us his sausage making skills.

0:29:51 > 0:29:54You've been a busy boy - particularly with this cos this is

0:29:54 > 0:29:57- the first time we've ever made this on the show.- Yes.

0:29:57 > 0:29:59- What are we making?- I'm very proud of my home-made chorizo

0:29:59 > 0:30:01and I do actually make it at home.

0:30:01 > 0:30:04- You do, because we have a little picture of it.- Yes.

0:30:04 > 0:30:05Have we got a picture?

0:30:05 > 0:30:07We have got a little picture. It's coming up.

0:30:07 > 0:30:09There you go.

0:30:09 > 0:30:13- That is your house, is it?- Yeah. Not my whole house, obviously.

0:30:13 > 0:30:16I sleep underneath that bit. It's really simple. Really simple.

0:30:16 > 0:30:19I'm sure this isn't actually a chorizo,

0:30:19 > 0:30:22- but basically, it's my salami recipe with smoked paprika in it.- OK.

0:30:22 > 0:30:26So we've got some really lean, ground pork shoulder.

0:30:26 > 0:30:29And if you can just finished dicing this off, this is some back fat.

0:30:29 > 0:30:31Some garlic in here as well.

0:30:31 > 0:30:34We're going to add some garlic, very, very finely crushed.

0:30:34 > 0:30:37Then we've got this smoked paprika which gives it that chorizo

0:30:37 > 0:30:39kind of flavour to it. Fennel seeds.

0:30:39 > 0:30:43Black peppercorns. But most importantly, salt.

0:30:43 > 0:30:46The amount of salt that goes in here, that does the curing for you

0:30:46 > 0:30:48and essentially cooks the meat.

0:30:48 > 0:30:50This hangs for a month, but it's actually not cooked,

0:30:50 > 0:30:53it's completely raw, but the salt draws all the moisture out

0:30:53 > 0:30:55and essentially sort of cooks it.

0:30:55 > 0:30:57So, in theory, if you were to just not put the paprika in,

0:30:57 > 0:31:01- It would end up almost like a salami, like a Milano.- Exactly.

0:31:01 > 0:31:04That's basically what I started doing.

0:31:04 > 0:31:06I started making the salami

0:31:06 > 0:31:10and then instead of adding ordinary paprika,

0:31:10 > 0:31:12I put in the smoked paprika and I put in a lot more of it

0:31:12 > 0:31:15and what came out is the chorizo.

0:31:15 > 0:31:18- Which is your picante sort of stuff. - Exactly.- Smoky, spicy.

0:31:18 > 0:31:20Sweet, smoky, yeah.

0:31:20 > 0:31:22It's basically...

0:31:22 > 0:31:27Without being too boring, it's 25 grams of salt per kilo of meat.

0:31:27 > 0:31:30That's enough to cure. And a little splash of red wine in there as well.

0:31:30 > 0:31:34That just gives it a bit of a nice, darker colour. This is the good bit.

0:31:34 > 0:31:37- This is the fun bit here. - You want me to peel these?- Yeah.

0:31:37 > 0:31:40Because after I've made this... I've brought one from home with me,

0:31:40 > 0:31:43one I made earlier. It's actually a two-monther.

0:31:43 > 0:31:45LAUGHING

0:31:45 > 0:31:48Too much time on your hands, that's what it is. It's great.

0:31:48 > 0:31:51This is all developing recipes for my new book, James.

0:31:51 > 0:31:54That's what I'm really doing at home quite a bit,

0:31:54 > 0:31:57developing recipes for that, really.

0:31:57 > 0:32:00Obviously, I didn't invent chorizo, but this is my take on it.

0:32:00 > 0:32:02You want to get that mixed beautifully in there

0:32:02 > 0:32:06because you want to make sure all that seasoning goes completely through all the meat.

0:32:06 > 0:32:09Then I just need to get into... So, you've got your cars, James.

0:32:09 > 0:32:12I'm not really in a position to buy fast cars any more,

0:32:12 > 0:32:14but now I have fast sausage makers instead.

0:32:14 > 0:32:17- You went on the Internet and bought this, didn't you?- I did, yeah.

0:32:17 > 0:32:19I go on the Internet and buy a steering wheel.

0:32:19 > 0:32:22You get a sausage machine. Where on earth did you get this from?

0:32:22 > 0:32:25Well, my local butcher, Mike, he lent me, very kindly,

0:32:25 > 0:32:29his sausage machine and it was about the same size as my kitchen.

0:32:29 > 0:32:33I didn't want a mechanical one after doing it by hand.

0:32:33 > 0:32:35Just get out to there.

0:32:35 > 0:32:40So I went online and googled "sausage makers" and low and behold,

0:32:40 > 0:32:43this one came up. I had to get it from America, bizarrely enough.

0:32:43 > 0:32:46- Really?- Yeah. Maybe there's a market, James. We could go into it.

0:32:46 > 0:32:49- Supply and demand.- We'll see how they turn out anyway.

0:32:49 > 0:32:51These are the skins. Natural skins.

0:32:51 > 0:32:55You've got to use natural casings because it allows the air...

0:32:55 > 0:32:57Just need a little knife, please?

0:32:57 > 0:32:59It allows the air to breathe through

0:32:59 > 0:33:02and you need to get the air in to dry it cos obviously we'll put this

0:33:02 > 0:33:04in a cool place with plenty of airflow.

0:33:04 > 0:33:08- So it's natural skins for dried salami.- Exactly.

0:33:08 > 0:33:13- All natural skins. It's always best to use natural stuff anyway, really, isn't it?- Yeah.

0:33:13 > 0:33:15Roll that on there. We'll only make one.

0:33:15 > 0:33:19This mixes enough to make about three or four good-sized chorizo.

0:33:19 > 0:33:22But you can make them as long or short or thick or thin

0:33:22 > 0:33:25as you want to, really. Can I borrow that knife again, please, James?

0:33:25 > 0:33:29- There you go.- So we'll just tie the end off of that.

0:33:30 > 0:33:35This is... After a bit of practice, you'll see how easy this is.

0:33:35 > 0:33:37So, can you just hold that for me, please, James?

0:33:37 > 0:33:41- Yeah, I'll chop this at the same time.- There's no rush(!)

0:33:43 > 0:33:46- Right.- You see that's coming out nicely.

0:33:46 > 0:33:49You kind of want the right amount of pressure...

0:33:49 > 0:33:51JAMES LAUGHS ..to fill up the skin.

0:33:51 > 0:33:54Isn't life too short to do this?

0:33:56 > 0:33:57Right.

0:33:59 > 0:34:02The key thing is as well, as soon as you've mixed your mix,

0:34:02 > 0:34:04get it made because if you leave it,

0:34:04 > 0:34:07the salt will start working on it and it will toughen up straightaway

0:34:07 > 0:34:10so it'll make it really, really hard to pipe out.

0:34:10 > 0:34:14- The difference between this and normal sausages is... - Huge amount of salt in there.

0:34:14 > 0:34:16- Fat, but mainly salt.- Exactly.

0:34:16 > 0:34:20How you store it as well. You just hang it up. It needs to be outside.

0:34:20 > 0:34:23If you've got a garden shed, just drill a few holes in there

0:34:23 > 0:34:26own put in ventilation or something like that, it's absolutely perfect.

0:34:26 > 0:34:28So we've got that.

0:34:28 > 0:34:32The next thing which is really important is the cocktail stick.

0:34:34 > 0:34:37Cocktail stick? Use a knife.

0:34:37 > 0:34:42So, basically, you've got to prick it all over and what that does,

0:34:42 > 0:34:44it gets rid of any of the air bubbles in there

0:34:44 > 0:34:47and the cocktail stick's perfect for that. Just tiny little holes.

0:34:47 > 0:34:50As the salt and everything starts curing

0:34:50 > 0:34:55and the meat shrinks away, the skins will enclose around that.

0:34:55 > 0:34:58If you could tie that up with a little bit of string, James,

0:34:58 > 0:34:59then hang it up at the back there.

0:34:59 > 0:35:03We've got our own Saturday Kitchen chorizo store up the back.

0:35:03 > 0:35:05I'll just wash my hands quickly.

0:35:05 > 0:35:07There you go.

0:35:07 > 0:35:11- We could keep this and next time you're on...- Use it again.

0:35:11 > 0:35:14- We'll use it again.- I'll have to come up with another recipe.

0:35:14 > 0:35:17This is the one we did in rehearsals. That's already starting to dry out a little bit.

0:35:17 > 0:35:20But this is it. This is my baby. I'm really proud of this.

0:35:20 > 0:35:23This is my other baby. My other baby at home, Ivy.

0:35:23 > 0:35:26Hello, Ivy. Hello, Nancy.

0:35:26 > 0:35:28There's kids all over the place on this show.

0:35:28 > 0:35:32- I feel like Lorraine Kelly. Right. Go on.- This is my chorizo.

0:35:32 > 0:35:35I'll just give you a piece on the end. Look at that.

0:35:35 > 0:35:38If people were doing this, seriously,

0:35:38 > 0:35:42you can put that...

0:35:42 > 0:35:45- cloth over the top as well.- Like a muslin or something like that.

0:35:45 > 0:35:47The thing is, in my office...

0:35:47 > 0:35:51Look at that. That is stunning. Even if I do say so myself.

0:35:51 > 0:35:54I've got it near a window with a blind next to it.

0:35:54 > 0:35:57So I've got the slats of the blinds open so there's just

0:35:57 > 0:36:00a light airflow going through and I've upgraded now from a pole

0:36:00 > 0:36:03and two chairs to a clothes rail which works perfectly.

0:36:07 > 0:36:09- Literally, a month, that will be fine?- Yeah, a month is great.

0:36:09 > 0:36:13Look at that, James. Have a little try of that.

0:36:13 > 0:36:15It really does look like the real thing.

0:36:15 > 0:36:18Tastes like the real thing as well. Tastes delicious, doesn't it?

0:36:18 > 0:36:21I think if you start experimenting with smoking a little more as well,

0:36:21 > 0:36:25you can get it to that stage and then maybe smoke it and things like that.

0:36:25 > 0:36:27Right. I'm doing two dishes. Very quick dishes.

0:36:27 > 0:36:28It's a really hot day today

0:36:28 > 0:36:33so you don't want to be there toiling over your barbecue.

0:36:33 > 0:36:35So I'm doing one dish which uses the chorizo

0:36:35 > 0:36:39which you actually want to eat but it's more to flavour the dish.

0:36:39 > 0:36:41And you've peeled these beautiful prawns for me,

0:36:41 > 0:36:45these lovely king prawns. Then we'll just get that sauteeing in there.

0:36:45 > 0:36:49So we've got sliced garlic shavings which want to go nice and crispy

0:36:49 > 0:36:51and that's for the prawns.

0:36:51 > 0:36:54For the other one which is going to be cooked in a red wine glaze,

0:36:54 > 0:36:58we want some garlic, chopped shallot,

0:36:58 > 0:37:01which you've chopped very nicely for me.

0:37:01 > 0:37:03Plenty of salt in there, James, as well.

0:37:03 > 0:37:06It has got a little bit of salt, obviously,

0:37:06 > 0:37:08- but the curing gets rid of that flavour.- Plenty of salt.

0:37:08 > 0:37:11- Yeah. Nice rock salt.- There you go.

0:37:11 > 0:37:12Don't waste any of that.

0:37:12 > 0:37:16Took me two months to make that. Just get that a little...

0:37:16 > 0:37:20a little sauteed off. Don't forget, you can eat this raw, as you know.

0:37:20 > 0:37:22Just a little bit of black pepper in there.

0:37:24 > 0:37:28- We've got some of these bay leaves. - Bay leaves, I'll put them in both.

0:37:28 > 0:37:30- Just to flavour it up.- As well as doing the book, a little birdie

0:37:30 > 0:37:34- tells me you're looking for a restaurant. Is that right?- Yes.

0:37:34 > 0:37:37The little birdie was right. I am. You've got to watch this space.

0:37:37 > 0:37:40I will obviously, as I always like to, give you the exclusive, James.

0:37:40 > 0:37:43But it'll probably be the next time I'm on,

0:37:43 > 0:37:45I'll be able to tell you what's happening.

0:37:45 > 0:37:48This is kind of like your first restaurant on your own.

0:37:48 > 0:37:51Of course. 13 years with Gordon. Had an amazing time doing that.

0:37:51 > 0:37:54I've learned everything pretty much from working alongside him.

0:37:54 > 0:37:56He's a great, great guy.

0:37:56 > 0:38:01Really teaches you so much about the restaurant industry as a whole.

0:38:01 > 0:38:04So I've given myself a little bit of a break,

0:38:04 > 0:38:08helping The Swann down in West Malling and at the Globe Theatre.

0:38:08 > 0:38:11I'll continue working with them and this restaurant of mine is just

0:38:11 > 0:38:14- something that I've always wanted. - Absolutely.

0:38:14 > 0:38:16Right. So, we've got some liquor in here. Red wine in there.

0:38:16 > 0:38:20Red wine in there. You want that to reduce down. This is a little nibble.

0:38:20 > 0:38:22- And bay leaf in there as well? - You're going to be eating this

0:38:22 > 0:38:25in your garden, just sitting there in the sun.

0:38:25 > 0:38:27Then we're going to do sherry.

0:38:27 > 0:38:30This has got a Spanishy theme to it. So we're going to go

0:38:30 > 0:38:32a touch of sherry in there.

0:38:32 > 0:38:34I know you like your flames, James.

0:38:34 > 0:38:37- Yeah. Any particular sherry? - A nice, dry sherry.

0:38:37 > 0:38:39Something...

0:38:40 > 0:38:44- Yeah. Nice and dry.- Bit more in. - A touch more in.

0:38:44 > 0:38:47This one we want very plain and simple. We want a little bit

0:38:47 > 0:38:50of sauce. We've got some bread that you've cut up.

0:38:50 > 0:38:53- What's this we've got here?- That's red wine which just went into here.

0:38:53 > 0:38:58- You've got red wine there... - That was red wine that went into the actual salami or sausage meat itself.

0:38:58 > 0:39:00That's that one.

0:39:00 > 0:39:03And then, as you know with all shellfish, we want them slightly,

0:39:03 > 0:39:06slightly pink in the centre. You've got all the flavour there

0:39:06 > 0:39:09from the lovely toasted garlic, those big, fat, juicy prawns,

0:39:09 > 0:39:10the flavour of the chorizo,

0:39:10 > 0:39:14- as opposed to it being the whole part of the dish.- Plenty of parsley.

0:39:14 > 0:39:17- Plenty of parsley.- And plenty of that salt in there.- Yes.

0:39:17 > 0:39:19It should be nice and earthy now.

0:39:19 > 0:39:21Just knock those off.

0:39:21 > 0:39:22- So quick.- That's the thing.

0:39:22 > 0:39:26Obviously, you've got to wait two months to make your salami.

0:39:26 > 0:39:28You don't want to be cooking for ages to be able to eat it.

0:39:28 > 0:39:30It's a great idea, to make your own stuff.

0:39:30 > 0:39:33If you've got the time, it just tastes so much better.

0:39:33 > 0:39:36It's about practice. You don't really need that much time.

0:39:36 > 0:39:39I had to wait two or three months to get my machine over from America.

0:39:39 > 0:39:41- There you go.- There you go. - Worth all the effort.

0:39:41 > 0:39:43Remind us what it is again.

0:39:43 > 0:39:47We've got Sarg's home-made chorizo in red wine, shallots and garlic.

0:39:47 > 0:39:51And another, king prawns with chorizo, roasted garlic and sherry.

0:39:51 > 0:39:53Great tapas. Easy as that.

0:39:59 > 0:40:00There you go. Right.

0:40:00 > 0:40:02Well, it looks, I have to say... particularly those prawns,

0:40:02 > 0:40:05I quite like the look of those things. Dive into that.

0:40:05 > 0:40:08- If you like lobster, I'm sure you'll like this one.- Yeah.

0:40:08 > 0:40:11In fact, chorizo and Parma ham are my second and third choice.

0:40:11 > 0:40:16- There we go.- For Food Hell?- Yeah! - Great little tapas things.

0:40:16 > 0:40:18Other things you could add to it? I suppose you could add...

0:40:18 > 0:40:20Great with squid. I know you don't like squid.

0:40:20 > 0:40:23- I don't really either but... - Chorizo with squid is lovely.

0:40:23 > 0:40:26Throw in some cherry tomatoes in there to make it a bit bulkier.

0:40:26 > 0:40:28- That's amazing.- On a day like today,

0:40:28 > 0:40:30you don't want to be sitting over a hot barbecue.

0:40:30 > 0:40:33Just do a couple of those dishes and sit out in the garden or patio.

0:40:33 > 0:40:36- Happy with that?- Very happy with that. Actually, I do...

0:40:36 > 0:40:39Squid I've only had done nicely once or twice. I don't hate squid,

0:40:39 > 0:40:42- it's just that it's always rubbery in restaurants.- Well, there you go.

0:40:46 > 0:40:50Make sure, of course, you get permission from the shed owner before you hang your sausage.

0:40:50 > 0:40:52Now it's time for Floyd.

0:40:52 > 0:40:56Today he's on a journey through France and he reaches Alsace.

0:40:58 > 0:40:59So, my little liver dumplings,

0:40:59 > 0:41:02it's time to set off on another BBC mini-break.

0:41:02 > 0:41:05This time aboard the Nouvelle Premiere,

0:41:05 > 0:41:06France's gastronomic express.

0:41:06 > 0:41:08Pity I forgot my train spotter's guide.

0:41:08 > 0:41:12Anyway, it takes the dipso... I mean the diplomats and politicians

0:41:12 > 0:41:16between Paris and Strasbourg in supreme luxury.

0:41:16 > 0:41:18And it offers them a standard of cooking,

0:41:18 > 0:41:22wine and service which is equal to any starred restaurant in France.

0:41:22 > 0:41:25Of course, I know it's not a patch on the British Rail cheese toastie,

0:41:25 > 0:41:27but at least they're really trying.

0:41:27 > 0:41:29HE SPEAKS FRENCH

0:41:37 > 0:41:39A-ha! This is the life, lads.

0:41:39 > 0:41:42The train journeys east through splendid countryside

0:41:42 > 0:41:43to the vineyards of Champagne

0:41:43 > 0:41:45and through the battlefields of two world wars.

0:41:45 > 0:41:47But don't let's be glum.

0:41:47 > 0:41:49More interesting is the way of preparing food.

0:41:49 > 0:41:52Take this fish choucroute created by Joel Robuchon.

0:41:52 > 0:41:55What they do is prepare these meals freshly every morning

0:41:55 > 0:41:59at a central kitchen at the station in Paris, vacuum-pack and chill them

0:41:59 > 0:42:02and then the chefs simply have to steam them and serve them.

0:42:02 > 0:42:05And believe me, the quality is superb and beautifully fresh.

0:42:05 > 0:42:08Of course, they charge like wounded buffaloes which might have

0:42:08 > 0:42:12something to do with why the service packed up earlier this year. A great shame.

0:42:14 > 0:42:17Journey's end and the foothills of the Vosges Mountains

0:42:17 > 0:42:18are thickly clad with vines.

0:42:18 > 0:42:22Here in Alsace, the Riesling and muscat grapes reign supreme.

0:42:22 > 0:42:26MUSIC: "Horn Concerto No.2 in E Flat" by Mozart

0:42:33 > 0:42:34This is the town of Colmar

0:42:34 > 0:42:38and if you detect a Teutonic influence in the architecture,

0:42:38 > 0:42:41well, that's because we are just a few miles from the German border.

0:42:41 > 0:42:42Very interesting.

0:42:43 > 0:42:47But what I really like is this wonderful wrought-iron works

0:42:47 > 0:42:51celebrating the charcuterie. You know, the pates, sausages, terrines

0:42:51 > 0:42:54and foie gras for which Alsace is justifiably famous.

0:42:56 > 0:43:00Now then, what has this building and the Statue of Liberty got in common?

0:43:04 > 0:43:06The answer is this man who designed both.

0:43:06 > 0:43:10The Maison des Tetes, the House of Heads, which I shall be cooking in shortly,

0:43:10 > 0:43:11and the aforementioned statue.

0:43:11 > 0:43:14It's refreshing to see him clutching a glass and a bottle,

0:43:14 > 0:43:16rather than a hammer and chisel.

0:43:16 > 0:43:18A man right after my own heart.

0:43:19 > 0:43:21This is my new chum, Mark. Say hello, Mark.

0:43:23 > 0:43:26Right. I'm going to make some liver dumplings.

0:43:26 > 0:43:30"Quenelles de foie" they're called here. Clive, if you have a spin round the ingredients,

0:43:30 > 0:43:35I must explain this quite carefully because it's simple and liable to go catastrophically wrong.

0:43:35 > 0:43:39This is minced raw pig's liver into which I've added some fried onion

0:43:39 > 0:43:42and bacon, chopped up and minced all together.

0:43:42 > 0:43:44Look, it's a nasty, gungy puree there

0:43:44 > 0:43:46and I've put salt and pepper into it.

0:43:46 > 0:43:50Moving over a bit, we've got semolina flour there.

0:43:50 > 0:43:53Here, a bit more to your left or right, whatever it's called,

0:43:53 > 0:43:55a couple of beaten eggs.

0:43:55 > 0:43:58Over here, some finely fried chopped shallots,

0:43:58 > 0:44:00some nutmeg for grating in

0:44:00 > 0:44:04and some finely-chopped parsley and breadcrumbs soaked in milk.

0:44:04 > 0:44:08Up to me again, please, dear Clive. This is when I have to explain myself out of trouble.

0:44:08 > 0:44:12All you do is mould those into little tiny...

0:44:12 > 0:44:17little tiny shapes and steam them or boil them in barely simmering water.

0:44:17 > 0:44:20They become delicious. But what will probably happen

0:44:20 > 0:44:22when I mix them together and put them in, they'll explode

0:44:22 > 0:44:25and make the whole thing look like one of those water-processing works

0:44:25 > 0:44:28you see by the sides of motorways. Anyway, let's have a go.

0:44:28 > 0:44:31Ow. It's hot.

0:44:31 > 0:44:35What I have to do is put my breadcrumbs in like so,

0:44:35 > 0:44:37my eggs in

0:44:37 > 0:44:40and I have no confidence in this dish at all, I can tell you that.

0:44:40 > 0:44:43I just don't believe it's going to work.

0:44:43 > 0:44:48A little semolina goes in which I mix in. Semolina flour, this is.

0:44:48 > 0:44:49I hope that...

0:44:51 > 0:44:55Here, a little bit of the onion and the parsley.

0:44:55 > 0:44:57Now...

0:44:57 > 0:45:02we grate a bit of nutmeg in. Noix de muscade.

0:45:02 > 0:45:05Like that. That water's probably boiling too fast behind me.

0:45:07 > 0:45:12This is where it all I am sure is going to turn to rat

0:45:12 > 0:45:16because I would have thought this needed to be a much dryer, firmer mixture.

0:45:16 > 0:45:19But when I was discussing this with Mark the chef here at the Maison des Tetes,

0:45:19 > 0:45:22he assured me that none of that was a problem.

0:45:22 > 0:45:24So, I'll just have a quick swig, if you don't mind,

0:45:24 > 0:45:27because I'm on the wagon, basically speaking.

0:45:27 > 0:45:29It is a fairly nerve-racking occasion.

0:45:29 > 0:45:33Now we're going to see what kind of a fool I can possibly make

0:45:33 > 0:45:38of myself by putting this liquid mixture into here.

0:45:38 > 0:45:40And it is bound just to separate into a whole...

0:45:40 > 0:45:43Oh, no. It's not. Look.

0:45:43 > 0:45:46Hey, it's working. This is incredible.

0:45:46 > 0:45:48Now, how do I get the damn thing off the spoon?

0:45:48 > 0:45:49That's what I'm not so sure about.

0:45:51 > 0:45:53Mark?

0:45:53 > 0:45:54Ou est le chef?

0:45:56 > 0:45:59Chef?

0:45:59 > 0:46:00Je suis dans le merde.

0:46:00 > 0:46:02LAUGHTER

0:46:04 > 0:46:08I'm hoping the chef's going to come and help me

0:46:08 > 0:46:10because I'm in real trouble here.

0:46:10 > 0:46:12Qu'est ce que je fais maintenant?

0:46:20 > 0:46:26- Est-ce que tu as saisonne..?- Oui. Tout est saisonne. Du sel, poivre.

0:46:32 > 0:46:34This is just bad luck that I've screwed this up.

0:46:34 > 0:46:39But happily, help is on hand. I'll watch very carefully now.

0:46:40 > 0:46:42Ah, you just tip them onto...

0:46:42 > 0:46:46- You must all the time... - Wash the spoon?- Yes.

0:46:47 > 0:46:51- Then you do it like this. - I see. Yes.

0:46:51 > 0:46:55So it's really rather like poaching eggs in fact. Terribly simple.

0:46:55 > 0:46:58It's really simple. All you need is 20 years of experience

0:46:58 > 0:47:01in a real French kitchen and you just whack it out like that.

0:47:01 > 0:47:03Pretty good, eh?

0:47:03 > 0:47:06Now the most important thing is to make the little sauce

0:47:06 > 0:47:08to go with my dumplings. My little liver dumplings, my dears,

0:47:08 > 0:47:11which we've made between us. I taught him how to do it earlier on.

0:47:11 > 0:47:15Come down close to the pot, please. Finely-sliced shallots,

0:47:15 > 0:47:18chopped shallots, which we now deglasse with a little bit

0:47:18 > 0:47:22of white wine from Alsace. Put it onto maximum heat and let that...

0:47:22 > 0:47:24- Il faut laisser reduire?- Oui.

0:47:24 > 0:47:28Now we leave that to reduce which will take a second or two.

0:47:28 > 0:47:29In the meantime, I will begin...

0:47:29 > 0:47:33HE SPEAKS IN FRENCH

0:47:33 > 0:47:35I shall begin to prepare

0:47:35 > 0:47:38these beautiful little liver dumplings onto the plate.

0:47:38 > 0:47:41Tip them up that way. They look neater.

0:47:41 > 0:47:44And I'm going to make these look quite superb.

0:47:44 > 0:47:46That's reducing away nicely.

0:47:46 > 0:47:48These have been in this simmering water, by the way,

0:47:48 > 0:47:53for 12 minutes which is very good. 12, 15 minutes.

0:47:57 > 0:48:00Now, it's no good me saying that's ready because it isn't.

0:48:00 > 0:48:04It's not ready till there's almost no liquid left. In fact...

0:48:04 > 0:48:06THEY CONVERSE IN FRENCH

0:48:13 > 0:48:18It's jolly good to have somebody who really knows what he's talking about on hand.

0:48:18 > 0:48:21Voila. This is what we call a demi-glace.

0:48:21 > 0:48:25It's a stock pot which has been reduced slowly...

0:48:27 > 0:48:30..flavoured and thickened.

0:48:30 > 0:48:31If you want to make a demi-glace,

0:48:31 > 0:48:34look it up in one of the cookery books.

0:48:34 > 0:48:36Right. This is sufficiently reduced.

0:48:36 > 0:48:38Come in, Clive. Have a good look.

0:48:38 > 0:48:41See how rich and thick it's got now.

0:48:41 > 0:48:43With all these sauces, it's always a good thing.

0:48:43 > 0:48:46This is not nouvelle cuisine, I can assure you. This is ancienne cuisine.

0:48:46 > 0:48:49Enrich that with a little knob of unsalted butter.

0:48:49 > 0:48:55That will make the sauce very shiny and a lot more gentle.

0:48:55 > 0:48:57Merci.

0:48:59 > 0:49:03Now just very gently beat in the butter.

0:49:03 > 0:49:07- C'est bon.- C'est bon pour le assaisonnement?- Oui. Maintenant.

0:49:08 > 0:49:11Et apres, une petite touche de vin blanc.

0:49:11 > 0:49:15- Quoi, maintenant?- Oui. Juste un peu.- Bon.- Comme ca.

0:49:15 > 0:49:17- We're going to just add a little tiny-weeny...- Not...- Like that.

0:49:17 > 0:49:20Just to make the flavour come right through, OK?

0:49:20 > 0:49:23Just to finish off.

0:49:23 > 0:49:25It does make it big difference.

0:49:39 > 0:49:43Here we have a little bit of carefully-prepared tomato,

0:49:43 > 0:49:46very finely-chopped chives.

0:49:48 > 0:49:51That's a good dish with potatoes.

0:49:51 > 0:49:54- Fried or boiled potatoes? - Boiled.- Boiled?

0:49:54 > 0:49:57- That's a bit too much salad, isn't it?- Too much.

0:50:00 > 0:50:01There we are.

0:50:05 > 0:50:07OK. I'm going to get myself a little round of applause for this,

0:50:07 > 0:50:10if you don't mind? As you can see, I made it all on my own

0:50:10 > 0:50:13with no outside help or interference in any shape or form.

0:50:13 > 0:50:17It's absolutely brilliant. To prove it, I'm prepared to eat it in front of you.

0:50:17 > 0:50:18Except that is a little bit hot.

0:50:18 > 0:50:20I'll use that one.

0:50:23 > 0:50:27They are light and delicious. They're actually not unrelated

0:50:27 > 0:50:28to the great British faggot,

0:50:28 > 0:50:31but they're a much finer, more delicate version of them.

0:50:31 > 0:50:35THEY SPEAK IN FRENCH

0:50:39 > 0:50:42- Tres bien. - C'est presque un Alsatian.

0:50:42 > 0:50:45I'm nearly an Alsatian. There's an answer to that.

0:50:50 > 0:50:53Here we go again with my musical chum Amadeus.

0:50:53 > 0:50:56And here's one of the production assistants looking very anxious.

0:50:56 > 0:50:58Colmar, despite being invaded three times

0:50:58 > 0:51:01since the Franco-Prussian War is a resilient place

0:51:01 > 0:51:04and its citizens exude a genuine joi de vivre

0:51:04 > 0:51:07which only those who've experienced utter hell show.

0:51:08 > 0:51:11And they make brilliant cakes which they arrange on shelves

0:51:11 > 0:51:15in much the same way as a Bond Street jeweller displays his wares.

0:51:19 > 0:51:22Of course, what makes the cakes of Alsace so good,

0:51:22 > 0:51:25although a Hungarian countess once told me

0:51:25 > 0:51:28the only place to enjoy cakes is in Vienna, she was a bit of a snob, of course,

0:51:28 > 0:51:32is the painstaking care of small family businesses who employ

0:51:32 > 0:51:35a couple of young apprentices who are very proud to learn

0:51:35 > 0:51:38and maintain the fine tradition of master cake making.

0:51:38 > 0:51:41And they do make exceedingly good cakes

0:51:41 > 0:51:42AND croissants, of course.

0:51:44 > 0:51:47They're also brilliant at making sausages

0:51:47 > 0:51:49and in a better world, we'd devote a whole series

0:51:49 > 0:51:52to this master sausage-maker, but it's a cruel world.

0:51:52 > 0:51:56And until now, the sausage maker was one of gastronomy's unsung heroes.

0:51:56 > 0:51:59- # Saucisson - # Saucisson si bon

0:51:59 > 0:52:00# Full of flavoursome meat

0:52:00 > 0:52:02# Very flavoursome meat

0:52:02 > 0:52:03# Such a succulent treat

0:52:03 > 0:52:04# It's a tasty treat

0:52:04 > 0:52:06# Stuffed and fit to burst

0:52:06 > 0:52:08# Bursting with every flavour

0:52:08 > 0:52:09# Saucission

0:52:09 > 0:52:10# Saucisson si bon

0:52:10 > 0:52:12# Ah, the French are the best

0:52:12 > 0:52:13# Ah, the French are the best

0:52:13 > 0:52:15# When it comes to the test

0:52:15 > 0:52:16# When they take the test

0:52:16 > 0:52:18# C'est saucisson si bon

0:52:18 > 0:52:19# Saucisse si bonne

0:52:19 > 0:52:21# C'est saucisson si bon

0:52:21 > 0:52:22# Saucisse si bonne

0:52:22 > 0:52:24# C'est saucisson si bon

0:52:24 > 0:52:25# Saucisse si bonne

0:52:25 > 0:52:27# C'est saucisson si bon

0:52:27 > 0:52:28# Saucisse si bonne. #

0:52:46 > 0:52:50This is what happens when you let your emotions rule your mind.

0:52:50 > 0:52:51I'm a fool to myself, you know.

0:52:51 > 0:52:54My relationship with the director is based on trust and understanding.

0:52:54 > 0:52:56I don't trust him and he doesn't understand me.

0:52:56 > 0:52:59He knows I hate flying, I've got no head for heights,

0:52:59 > 0:53:02but somehow he persuaded me to take a short flight. He said,

0:53:02 > 0:53:05"Just for a good few shots." How could I possibly refuse?

0:53:05 > 0:53:08Anyway, the crew were suggesting I was a bit yellow. I protested.

0:53:08 > 0:53:10I prayed for fog. But to no avail.

0:53:27 > 0:53:30The bottom line here is that I do not like being in this balloon.

0:53:30 > 0:53:34I know it looks great on television, I know it looks lovely, sunshine day,

0:53:34 > 0:53:37Alpine scenery, drifting over the Vosges Mountains,

0:53:37 > 0:53:39here in Alsace on our way to lunch.

0:53:39 > 0:53:42But we're 3,000 feet and nothing on the clock, but the maker's name.

0:53:42 > 0:53:45Happily, I've got a decent glass here to cheer things up.

0:53:45 > 0:53:48When we do land, I'm going to cook the most fabulous pheasant

0:53:48 > 0:53:51in cabbage and show you how they make the superb cheese

0:53:51 > 0:53:55which was in fact invented here many centuries ago by Irish monks

0:53:55 > 0:53:58in Munster where they founded a monastery.

0:53:58 > 0:54:01In the meantime, this is Keith Floyd above the Vosges Mountains,

0:54:01 > 0:54:03absolutely terrified for Floyd on France.

0:54:06 > 0:54:09He said it was simply a question of mind over matter.

0:54:09 > 0:54:12He didn't mind and I didn't matter. But things went wrong.

0:54:12 > 0:54:14We ran out of gas. And you've got it.

0:54:14 > 0:54:16We crash-landed in the road.

0:54:16 > 0:54:17Ha, ha, ha.

0:54:21 > 0:54:24Andre Graffe my mad pilot managed to save a little gas, of course,

0:54:24 > 0:54:27for what he called "essential requirements".

0:54:27 > 0:54:30It's Alsatian champagne called Cremant d'Alsace.

0:54:32 > 0:54:36And of course, it's the old tradition since 1783

0:54:36 > 0:54:39when the balloon was invented in France.

0:54:39 > 0:54:45So since this year, whenever there is a new flight,

0:54:45 > 0:54:48people who fly the first time in the balloon,

0:54:48 > 0:54:49they have to drink champagne.

0:54:58 > 0:55:03Pity you didn't save the gas you used to cool down the champagne

0:55:03 > 0:55:05to put in the balloon.

0:55:05 > 0:55:09Yes, sure. We should have had the gas.

0:55:11 > 0:55:14- OK.- Brilliant.

0:55:19 > 0:55:25And then, there is another tradition, but I guess we just have

0:55:25 > 0:55:27to take care of the technical point of view,

0:55:27 > 0:55:29but this is the other tradition.

0:55:29 > 0:55:32KEITH LAUGHS

0:55:32 > 0:55:34Sod.

0:55:38 > 0:55:41Now, we're not cooking live in the studio today.

0:55:41 > 0:55:44Instead, we've got some great recipes from the Saturday Kitchen cookbook for you.

0:55:44 > 0:55:48Still to come on today's Best Bites, it's Tom Kitchin against

0:55:48 > 0:55:51Atul Kochlar in the infamous Saturday Kitchen Omelette Challenge.

0:55:51 > 0:55:54They were both already at the top end of the leaderboard,

0:55:54 > 0:55:58but could they better their times? Find out a little later on.

0:55:58 > 0:56:00Angela Hartnett cooks a delicious rib-eye steak.

0:56:00 > 0:56:03She serves it with saute potatoes with garlic and rosemary

0:56:03 > 0:56:06and a delicious tomato vinaigrette.

0:56:06 > 0:56:09And Beverley Knight faced her Food Heaven or Food Hell.

0:56:09 > 0:56:11Would she get her Food Heaven - sea bass,

0:56:11 > 0:56:14a whole salt-crusted sea bass with a delicious runner bean salad?

0:56:14 > 0:56:18Or Food Hell - griddled sardines with a tasty tomato salad?

0:56:18 > 0:56:21Find out what she gets to eat at the end of the show.

0:56:21 > 0:56:24Now, John Torode takes a break from MasterChef to serve us

0:56:24 > 0:56:28- a zingy Asian treat.- G'day. How are you doing?- Very well.

0:56:28 > 0:56:29What are we cooking today?

0:56:29 > 0:56:34I'm going to do a sort of outside-inside Thai chicken salad,

0:56:34 > 0:56:36coconut milk, a little bit of chilli

0:56:36 > 0:56:41- and lots and lots of herbs.- You've got to get the chicken on first. - I've got to get the chicken on.

0:56:41 > 0:56:43I've got some coconut milk which I'm going to pour into a pot

0:56:43 > 0:56:46- which is going to poach the chicken itself.- Yeah.

0:56:46 > 0:56:52And into that coconut milk, I'm going to add fish sauce and palm sugar.

0:56:52 > 0:56:54There's about two tins of this.

0:56:54 > 0:56:58Yeah, two tins of coconut milk and then a good 50mls of fish sauce

0:56:58 > 0:57:01which sounds quite a bit and 50mls of palm sugar.

0:57:01 > 0:57:05That starts to come to the boil. I'm going to put chicken thighs in there.

0:57:05 > 0:57:08Little thigh fillets. These little magic things are great. No skin.

0:57:08 > 0:57:11- Full of flavour.- Lots of flavour. I'm just going to cut the thick bits open a little bit.

0:57:11 > 0:57:15- Do you want me to chop?- Yeah, can you chop up a load of veg?

0:57:15 > 0:57:17I've got some lovely red chillies there and some capsicum,

0:57:17 > 0:57:19red pepper, and cucumber.

0:57:19 > 0:57:22All really thinly sliced so it all comes together

0:57:22 > 0:57:25- like a nice, big, long salad. - "Big, long salad"? OK.

0:57:25 > 0:57:31Yeah, the idea is to just get sweet and salty and spicy at the same time.

0:57:31 > 0:57:33That's the idea of this cooking. That's why you have the sugar

0:57:33 > 0:57:35and chilli and everything else.

0:57:35 > 0:57:40Great Thai food has four aspects to it - sweet, sour, salty and hot.

0:57:40 > 0:57:44It's sort of all of those flavours which fill your mouth up.

0:57:44 > 0:57:48- "Flay-vers."- "Flay-vers." - You're nearly there.

0:57:48 > 0:57:52The problem is you see, I've been sitting there going,

0:57:52 > 0:57:54"Come on Ricky Ponting. Come on." I've been going

0:57:54 > 0:57:58- to the cricket and suddenly... - Are we playing cricket or something?

0:57:58 > 0:58:00- "Are they playing cricket?" Honestly!- I don't know.

0:58:00 > 0:58:03- A boy from Yorkshire, you should know.- Are we doing well?

0:58:03 > 0:58:06You're not doing bad, first innings but of course Australia is there.

0:58:06 > 0:58:08It might be a draw, but hey, let's see what happens.

0:58:08 > 0:58:10Chicken goes in there, comes up to the boil

0:58:10 > 0:58:13and then the idea is the fish sauce

0:58:13 > 0:58:17and the palm sugar together all boil to make this wonderful dressing

0:58:17 > 0:58:19which ends up coating the chicken itself at the end.

0:58:19 > 0:58:21That's the dressing itself

0:58:21 > 0:58:23so the dressing and the poaching liquid are all the same.

0:58:23 > 0:58:26When that's poached for about our or five minutes,

0:58:26 > 0:58:28we'll chuck it on a griddle plate to give it some more texture,

0:58:28 > 0:58:32a bit of colour and make it taste a bit more delicious.

0:58:32 > 0:58:34Now, for me, Thai food doesn't come alive

0:58:34 > 0:58:36unless it's got lots of really fresh herbs.

0:58:36 > 0:58:39Fresh and lots of fresh flavours.

0:58:39 > 0:58:42And the idea here, we've got lots of mint,

0:58:42 > 0:58:45lots and lots of coriander and we've got this wonderful thing.

0:58:45 > 0:58:49This is Thai basil, I grow it in my garden, it's wonderful stuff.

0:58:49 > 0:58:50They do a purple one as well.

0:58:50 > 0:58:53Yeah. The thing is Thai basil is a bit more aniseed-y

0:58:53 > 0:58:57than traditional basil. You can use traditional basil, that's fine

0:58:57 > 0:59:02but now a lot of the supermarkets are now doing these tiny pots

0:59:02 > 0:59:07of what's called bush basil which is the sort of Greek small-leafed stuff.

0:59:07 > 0:59:12- Yeah, tiny, isn't it?- Yeah, really intense and quite delicious.

0:59:12 > 0:59:15That's still cooking away which is nice, a couple of minutes, fine.

0:59:15 > 0:59:17Pick all the herbs, you keep on chopping your veg.

0:59:17 > 0:59:19Don't chuck away all the seeds of the chillies,

0:59:19 > 0:59:22don't...because you want to have a bit of heat in there.

0:59:22 > 0:59:27Chuck out some of them. Don't be like... Get back out!

0:59:27 > 0:59:30Look, just because you usually eat out of the bin, doesn't mean we have to!

0:59:30 > 0:59:32- Oi!- Ho ho ho!

0:59:32 > 0:59:34- It's all right.- There you go.

0:59:34 > 0:59:39But, um...yeah, it's funny because the more we do MasterChef,

0:59:39 > 0:59:42the more we find people don't put enough chilli in stuff.

0:59:42 > 0:59:45They always say, "Oh, we didn't think you'd like the heat

0:59:45 > 0:59:48"or like it hot," but that's the whole idea of the dish,

0:59:48 > 0:59:49it needs spice.

0:59:49 > 0:59:52The other thing it needs is salty peanuts so it's got texture

0:59:52 > 0:59:56so take your peanuts, a hot pan and you just put those in

0:59:56 > 0:59:59and roast those for a little while, give them a bit of colour as well.

0:59:59 > 1:00:03Talking about MasterChef, we had the big result last night.

1:00:03 > 1:00:05We had the result of Celebrity last night.

1:00:05 > 1:00:09We've been on for five weeks and for anybody who hasn't watched it

1:00:09 > 1:00:12or has put it on their tape player or anything else, turn away now.

1:00:12 > 1:00:15But the great champion was Jayne Middlemiss.

1:00:15 > 1:00:18She was a fantastic cook, absolutely amazing.

1:00:18 > 1:00:21An incredible little scallop dish she cooked when she started off,

1:00:21 > 1:00:25really fantastic. Really fantastic cook. So that one's done.

1:00:25 > 1:00:29And we're filming another series right now for normal people -

1:00:29 > 1:00:31rather than being celebrities, the normals.

1:00:31 > 1:00:33JAMES CHUCKLES Normal people.

1:00:33 > 1:00:35So the chicken's cooking away which is cool.

1:00:35 > 1:00:37OK. What am I doing with these seeds, though?

1:00:37 > 1:00:40Just chuck the seeds away, you don't want seeds in Thai. Oh, THOSE seeds?

1:00:40 > 1:00:43Put them in there. I thought you meant the cucumber seeds.

1:00:43 > 1:00:46- I want the heat.- OK. - So that's cool, you're doing that.

1:00:46 > 1:00:48I've got some Thai shallots as well,

1:00:48 > 1:00:52these lovely tiny little shallots which I'll slice

1:00:52 > 1:00:56but before that, the essential thing with a lot of Thai food is lime leaf.

1:00:56 > 1:00:59Fragrant, delicious, really defines what Thai food is about.

1:00:59 > 1:01:01You can buy those frozen as well as fresh now.

1:01:01 > 1:01:04Frozen, yeah, which is fantastic. I'll cut those really thinly

1:01:04 > 1:01:07- and then I'll put those with the dressing.- OK.

1:01:07 > 1:01:11So this is a very, very strange way of doing things but the idea is

1:01:11 > 1:01:13to boil it first so you keep the volume of the chicken

1:01:13 > 1:01:15so it doesn't shrink too much

1:01:15 > 1:01:18and then also, because it's been cooked in that dressing,

1:01:18 > 1:01:21it stays lovely and moist rather than it drying out on a grill.

1:01:21 > 1:01:23Also, there's that wonderful sweetness that comes

1:01:23 > 1:01:26with the coconut milk itself going through

1:01:26 > 1:01:29and the fish sauce and the palm sugar.

1:01:29 > 1:01:33But we keep that... The essence of this dish is what's in that pan?

1:01:33 > 1:01:36Yeah, and like you guys have been reducing down your emulsions

1:01:36 > 1:01:38and sauces and that sort of stuff,

1:01:38 > 1:01:41I'm doing exactly the same with my coconut dressing.

1:01:41 > 1:01:45I've got to cool it down a bit so what I've done here is a bowl,

1:01:45 > 1:01:47sitting on some ice water,

1:01:47 > 1:01:49drop the lime leaves in and I'll put the hot sauce in there

1:01:49 > 1:01:53- which will make the lime leaves come alive with flavour.- Right.

1:01:53 > 1:01:56And release the wonderful essence of the lime leaf.

1:01:56 > 1:01:59- Last time you were on, you'd just brought out a book on beef.- I did.

1:01:59 > 1:02:03- Chicken next.- Yes, and just because I love you, James...

1:02:03 > 1:02:06There's none in the country yet, I've got 10.

1:02:06 > 1:02:07There's one for you, love.

1:02:07 > 1:02:11- Thank you very much.- Don't you dare throw that away.- EBay!

1:02:11 > 1:02:12BOTH LAUGH

1:02:12 > 1:02:15- I wasn't expecting that, thank you. - No problem.

1:02:15 > 1:02:17- You can nick another one of my recipes.- What's it about, then?

1:02:17 > 1:02:19- It's about chicken.- Funnily enough!

1:02:19 > 1:02:23Actually, it's about chicken and other birds, lots of poultry.

1:02:23 > 1:02:25I think there's something wonderful about the humble chicken.

1:02:25 > 1:02:28As you can see what's going on here. I've burned my nuts.

1:02:29 > 1:02:32Hey, there's sugar in my pan, you tried to...sabotage my food.

1:02:32 > 1:02:35- I didn't sabotage anything. - You did, too!

1:02:35 > 1:02:38They're crunchy nuts. JAMES LAUGHS

1:02:38 > 1:02:40- Crunchy nuts. - I'll quickly do that.

1:02:40 > 1:02:44That's fine, they'll be crushed up, that's cool. Get rid of those.

1:02:44 > 1:02:47- Our chicken's doing away.- Caramelised peanuts, but that's all right.

1:02:47 > 1:02:50- Caramelised peanuts, doesn't matter. - Also, you were in the process

1:02:50 > 1:02:53of a second restaurant last time we spoke as well.

1:02:53 > 1:02:54Yeah, we've been building a restaurant

1:02:54 > 1:02:58- for about two years.- Right.

1:02:58 > 1:03:01And it's one of those things that, because there's builders involved,

1:03:01 > 1:03:06- it takes a really long time.- Right. - So I hope we'll be open in September.

1:03:06 > 1:03:08That dressing in the bowl with the lime leaves

1:03:08 > 1:03:10which will make them nice and fragrant.

1:03:10 > 1:03:14- How'd you get on with your veg? - We're there.- Is it? Perfect, good.

1:03:14 > 1:03:19And if you can chuck... Stir this around, cool it down a bit.

1:03:19 > 1:03:21And we pour. Smell that, stick your nose in there.

1:03:21 > 1:03:24- Smell how delicious that is. - Smells good.- Yep.

1:03:24 > 1:03:26- Then the shallots.- In there?- Yeah.

1:03:26 > 1:03:28Pour a bit of that dressing over, stir it around for me.

1:03:28 > 1:03:32- Then I'll take this chicken off... - Look at that.- ..and slice it up.

1:03:32 > 1:03:37A nice bit of chook, as my grandmother used to call it,

1:03:37 > 1:03:39grilled and poached.

1:03:39 > 1:03:42You can see it doesn't take very long but it's lovely and moist

1:03:42 > 1:03:45and perfectly cooked all the way through.

1:03:45 > 1:03:49And then we're going to get you to just take a banana leaf for me.

1:03:49 > 1:03:52- You want a bit of this? - Oh, come on! It looks nice.

1:03:52 > 1:03:56- Come on, John!- It makes it look pretty. Like you, James. Pretty.

1:03:56 > 1:03:58If you haven't got one, you can use a dock leaf.

1:03:58 > 1:04:01Ha ha! If you can't get banana leaf...

1:04:01 > 1:04:03"If you can't get one"! Where will my mum get a banana leaf from?

1:04:03 > 1:04:07The florist. Go to the florist, they have it all the time.

1:04:07 > 1:04:09They do! Absolutely.

1:04:09 > 1:04:12- You need to go north of Watford, mate.- Well, there you go.

1:04:12 > 1:04:14I probably DON'T need to go north of Watford!

1:04:14 > 1:04:18Anyway, there we are, that's the warm salad with the dressing in there.

1:04:18 > 1:04:21Now, you chuck all the herbs in and give it a good stir around

1:04:21 > 1:04:26so it's quite warm and fragrant. All those lovely lime leaves,

1:04:26 > 1:04:29- basil, mint, all those things come together.- Yeah.

1:04:29 > 1:04:35And then we'll do our wonderful pile on top there.

1:04:35 > 1:04:36- If you can just chuck... - Smells great.

1:04:36 > 1:04:40- ..some of my lovely caramelised nuts on there.- Your peanuts?

1:04:40 > 1:04:42Remind us what that dish is again.

1:04:42 > 1:04:45That is Thai chicken salad with cucumber, coconut

1:04:45 > 1:04:48and roasted peanuts.

1:04:48 > 1:04:49Easy as that.

1:04:53 > 1:04:56And you want to finish off with a little bit of that dressing.

1:04:56 > 1:04:59- Put some dressing on top. All yours. - There you go. Follow me over here.

1:05:01 > 1:05:05There you go, a dish cooked literally in 6.5 minutes.

1:05:05 > 1:05:08I love the way I always get it first, fantastic.

1:05:08 > 1:05:11- Is it in the contract? - Dive into that.

1:05:11 > 1:05:15- That's the secret of this, fresh flavours.- Mmm.- Bang.

1:05:15 > 1:05:17The great thing about Thai food,

1:05:17 > 1:05:19Thailand hasn't discovered refrigeration

1:05:19 > 1:05:20so everything is picked on the day,

1:05:20 > 1:05:24it's cooked on the day and therefore it's vibrant, fresh and delicious.

1:05:24 > 1:05:26- That's why I love it so much. - Happy with that?- Mmm.

1:05:26 > 1:05:30I have a misapprehension that Thai food is all about peanuts and...

1:05:30 > 1:05:32two or three signatures.

1:05:32 > 1:05:34- Pad Thai and Thai green curry. - Exactly,

1:05:34 > 1:05:37but that explodes that for me. It's fabulous.

1:05:37 > 1:05:40- And I love your burned nuts. - Tons of flavour in there as well.

1:05:44 > 1:05:46Shame you burned your nuts, John.

1:05:46 > 1:05:47Now, these contenders were at the top

1:05:47 > 1:05:49of our Omelette Challenge leaderboard,

1:05:49 > 1:05:52but could Tom Kitchin and Atul Kochhar better their times?

1:05:52 > 1:05:54Have a look at this.

1:05:54 > 1:05:55Right, let's get down to business.

1:05:55 > 1:05:58All the chefs that come on battle it out against the clock

1:05:58 > 1:06:01and each other to test how fast they can make a three-egg omelette.

1:06:01 > 1:06:06Tom, you're sitting on top of this board here, 31.8 seconds

1:06:06 > 1:06:10but just above you is Atul there, 31.68 seconds,

1:06:10 > 1:06:13- so it'll be pretty tough. - Tight, yeah.- Usual rules apply.

1:06:13 > 1:06:16You can choose what you like from the ingredients put in front of you.

1:06:16 > 1:06:18Clocks on the screens, please. This is just for you at home.

1:06:18 > 1:06:21Three-egg omelette cooked as fast as you can,

1:06:21 > 1:06:24without poisoning me! Three, two, one, go!

1:06:26 > 1:06:28Come on, guys!

1:06:28 > 1:06:30This is where the chefs say they're not competitive, you see!

1:06:30 > 1:06:31LAUGHTER

1:06:34 > 1:06:37Level pegging at this point, but this is the secret.

1:06:37 > 1:06:39How quick can they go onto the plate?

1:06:41 > 1:06:45- Concentration there, Tom, know what I mean?- I've got to win this.

1:06:45 > 1:06:46ALL LAUGH

1:06:49 > 1:06:52It's got to be a cooked, three-egg omelette.

1:06:54 > 1:06:57It's got to be cooked. It's got to be...

1:06:57 > 1:06:58GONG SOUNDS

1:06:58 > 1:07:00- Oh!- Oooh! It is a close one, a close one.

1:07:00 > 1:07:02APPLAUSE

1:07:02 > 1:07:05It's absolutely neck-and-neck. I don't know who was first.

1:07:05 > 1:07:07Right, who was first?

1:07:07 > 1:07:08ATUL: I don't know either! ALL LAUGH

1:07:08 > 1:07:12- I'm not sure whether I did. - Somebody will tell me. Right.

1:07:12 > 1:07:15- Look at that. Rubbish.- Atul.

1:07:15 > 1:07:20- I don't think I've done well, I'm used to not doing well.- Aw!

1:07:20 > 1:07:26- In the bin, James. Here. - You did it in 33.76 seconds.

1:07:26 > 1:07:29- So, not that good.- So, in the bin!

1:07:29 > 1:07:32Tom...

1:07:32 > 1:07:34- The suspense!- Don't think I've beaten my time.

1:07:34 > 1:07:39- You did it in 32.8 seconds, so a second slower.- Ooh!

1:07:44 > 1:07:46Quick, but not quick enough, boys.

1:07:46 > 1:07:49You'd be very lucky to get the chance to pop round to

1:07:49 > 1:07:51Angela Hartnett's house for dinner and really lucky

1:07:51 > 1:07:55if she'd just come back from the shops with a delicious rib-eye steak

1:07:55 > 1:07:58and here's her way of serving it.

1:07:58 > 1:08:00Angela, welcome to Saturday Kitchen.

1:08:00 > 1:08:02First time I've seen you out of your chefs whites.

1:08:02 > 1:08:04I know. Normally I'm in those permanently.

1:08:04 > 1:08:05The chefs won't recognise you.

1:08:05 > 1:08:08They'll be sat there watching it. "She's not here.'"

1:08:08 > 1:08:09They'll all be sat round the TV.

1:08:09 > 1:08:11- Hopefully in the kitchen doing some work.- Exactly.

1:08:11 > 1:08:13What are we cooking for us?

1:08:13 > 1:08:16We're going to do some lovely sauteed potatoes with garlic and rosemary.

1:08:16 > 1:08:19We'll take the tomatoes, blanch them,

1:08:19 > 1:08:21just to take the skin off and take the seeds out.

1:08:21 > 1:08:23I'll roast this beautiful piece of rib eye

1:08:23 > 1:08:24and serve it with a little

1:08:24 > 1:08:26bit of sauteed spinach.

1:08:26 > 1:08:27Right. Fire away, then.

1:08:27 > 1:08:30- I'm going to get you to do those.- I'll do something.

1:08:30 > 1:08:32- This is just concasse the tomatoes, then?- Exactly.

1:08:32 > 1:08:34Basically take the skin off.

1:08:34 > 1:08:36Probably three is fine, while I do the potatoes.

1:08:36 > 1:08:38So, we obviously know you from...

1:08:38 > 1:08:41I first saw you in Hell's Kitchen.

1:08:41 > 1:08:42Yes, I think so. That's probably the

1:08:42 > 1:08:44first big thing I did with Gordon.

1:08:44 > 1:08:47But you've been cooking a long, long time. Not first of all.

1:08:47 > 1:08:49What did you do first?

1:08:49 > 1:08:52I studied History, actually, of all things, bizarrely enough.

1:08:52 > 1:08:54I just did the degree. I wanted to do it.

1:08:54 > 1:08:56Then I started working in a pub,

1:08:56 > 1:08:58then a restaurant, and went to Barbados for a bit,

1:08:58 > 1:09:00came back and started working for Gordon.

1:09:00 > 1:09:02- Like you do.- Like you do.

1:09:02 > 1:09:04I was very... what's the word?

1:09:04 > 1:09:07I was very unskilled, I think, at the time.

1:09:07 > 1:09:09You know, in his first year.

1:09:09 > 1:09:10We were taking a lot of anyone then.

1:09:10 > 1:09:12Now he can be a lot more choosy.

1:09:12 > 1:09:15So, I got a job. The rest is history.

1:09:15 > 1:09:16But we're cooking today.

1:09:16 > 1:09:18What's happening with our potatoes?

1:09:18 > 1:09:20They're partly cooked already.

1:09:20 > 1:09:23- These are partly or fully cooked? - Partly cooked, yes.

1:09:23 > 1:09:25So we'll just continue cooking them in there.

1:09:25 > 1:09:28A bit of olive oil, a touch of salt.

1:09:28 > 1:09:29Then we'll add rosemary

1:09:29 > 1:09:31- and crushed garlic.- Right.

1:09:31 > 1:09:32And they can stay there.

1:09:32 > 1:09:35Even when they're coloured and stuff, you can leave them in the pan.

1:09:35 > 1:09:37You serve this type of food in the restaurant?

1:09:37 > 1:09:39Yes, we do the potatoes for lunch menus.

1:09:39 > 1:09:41You know, very easy, very relaxed.

1:09:41 > 1:09:44I think people want a lunch service that's quick.

1:09:44 > 1:09:45They don't want to be there all day.

1:09:45 > 1:09:48So you want something simple and light.

1:09:48 > 1:09:51So many people go for much more lighter cooking these days.

1:09:51 > 1:09:54They don't want loads of heavy sauces and stuff like that.

1:09:54 > 1:09:56Which I find, anyway.

1:09:56 > 1:09:58Now, the rib eye. Tell us a bit about the rib eye.

1:09:58 > 1:10:01- I call it the chefs' steak, really.- Yes, I think so.

1:10:01 > 1:10:04Everyone naturally presumes fillet's the best,

1:10:04 > 1:10:05cos it's the leanest cut.

1:10:05 > 1:10:08But I think, flavour wise, you get a beautiful rib eye,

1:10:08 > 1:10:11you can't beat it, because it's got that amazing piece of fat

1:10:11 > 1:10:14going through it, which gives it such tenderness...

1:10:14 > 1:10:15Oh, that's spitting.

1:10:15 > 1:10:17Really tender in flavour

1:10:17 > 1:10:20and it's great for cooking.

1:10:20 > 1:10:22It's very moist.

1:10:22 > 1:10:24I was brought up on a farm and they always said that the most

1:10:24 > 1:10:26amount of work an animal does is generally the tastiest.

1:10:26 > 1:10:29The reason why people choose fillet, it does the least

1:10:29 > 1:10:31amount of work, so it's the tenderest...

1:10:31 > 1:10:33That's probably true, actually. No.

1:10:33 > 1:10:36If I go out and buy for myself, I always buy rib eye.

1:10:36 > 1:10:38I think it's a much nicer flavour.

1:10:38 > 1:10:39Do you think beef has got better

1:10:39 > 1:10:41- in the UK over the years?- Oh, God.

1:10:41 > 1:10:42Thank God it has.

1:10:42 > 1:10:43About five years ago,

1:10:43 > 1:10:45we were going through a stage where beef was...

1:10:45 > 1:10:48It just didn't taste of anything. It wasn't being hung...

1:10:48 > 1:10:50But that had a lot to do with foot and mouth.

1:10:50 > 1:10:52It wasn't a good time for British beef at all.

1:10:52 > 1:10:54But, now, I think

1:10:54 > 1:10:58you find a lot of small farmers that are doing it all themselves.

1:10:58 > 1:10:59It's great.

1:10:59 > 1:11:01We're just going to turn it over.

1:11:01 > 1:11:04- We've got a sink if you want to wash your hands.- Perfect.

1:11:04 > 1:11:07- You saying I'm dirty?- I'm not saying that.- Trying to keep clean, neat.

1:11:07 > 1:11:08Never said that at all.

1:11:08 > 1:11:10LAUGHTER

1:11:10 > 1:11:11I'll get Gordon on you.

1:11:11 > 1:11:13Oh, no, tell me about it.

1:11:13 > 1:11:15We've got in here some caper berries,

1:11:15 > 1:11:17cos they give a real acidity to it.

1:11:17 > 1:11:18Some olives. I'll add the olive oil.

1:11:18 > 1:11:20- Yeah.- And a touch of...

1:11:20 > 1:11:21Rather than white wine,

1:11:21 > 1:11:23I like a bit of red wine,

1:11:23 > 1:11:25cos I think it goes nicely with the beef.

1:11:25 > 1:11:27That's another thing we do as well.

1:11:27 > 1:11:29We're cutting back on these veal-based sauces.

1:11:29 > 1:11:33Making stuff that's much lighter and fresher, you know?

1:11:33 > 1:11:35It always used to be quite heavy sauces.

1:11:35 > 1:11:38Yeah, yeah. Exactly. We'll let those cook.

1:11:38 > 1:11:40Do you think that's the secret with Michelin star,

1:11:40 > 1:11:42is keep it very, very simple?

1:11:42 > 1:11:45A lot of people think Michelin star is very complicated and complex.

1:11:45 > 1:11:47I think people are misled by that.

1:11:47 > 1:11:48I recently went to Paris,

1:11:48 > 1:11:50we went to a recent three-star,

1:11:50 > 1:11:53and it was simple beyond belief,

1:11:53 > 1:11:55but cooks don't necessarily presume that.

1:11:55 > 1:11:57They say you've got to have 20 ingredients on the plate,

1:11:57 > 1:11:59everything sticking out at an angle.

1:11:59 > 1:12:01But, at the end of the day, it's what it tastes like,

1:12:01 > 1:12:03and that's what you remember.

1:12:03 > 1:12:04You don't remember all the bits

1:12:04 > 1:12:06and bobs that go necessarily with it.

1:12:06 > 1:12:08So add a bit of butter to that as well.

1:12:08 > 1:12:10Cook it off for a couple of minutes.

1:12:10 > 1:12:12- How are you doing with those tomatoes?- I'm catching you up.

1:12:12 > 1:12:15I'm catching you up. You're travelling quite a lot nowadays.

1:12:15 > 1:12:18- Yeah.- You're travelling quite a lot, backwards and forwards,

1:12:18 > 1:12:20- over the waters, to the States.- Yes.

1:12:20 > 1:12:22Is that where the new restaurant's going to be?

1:12:22 > 1:12:26Yes, we're opening a restaurant in a place called Boca Raton,

1:12:26 > 1:12:27which is in Florida.

1:12:27 > 1:12:31- It's going to be...- Do you know what that translates to?- No.

1:12:31 > 1:12:32I've done a bit of research on that.

1:12:32 > 1:12:35- Mouth of a rat.- Nice. Really nice.

1:12:35 > 1:12:37I bet Gordon knew that.

1:12:37 > 1:12:38LAUGHTER

1:12:38 > 1:12:40"Let's give the mug's job to Angela."

1:12:40 > 1:12:42"Send Angela to the mouth of the rat."

1:12:42 > 1:12:45She'll be all right, she won't know. Thanks.

1:12:45 > 1:12:47So, that's going to open up in November.

1:12:47 > 1:12:49Great time to open up when it's freezing here.

1:12:49 > 1:12:51I'll be out in the Florida sunshine.

1:12:51 > 1:12:53And that links us on with Kevin,

1:12:53 > 1:12:56- cos you've got a restaurant over there?- Yeah, in Florida.

1:12:56 > 1:12:58Opening one in California next year.

1:12:58 > 1:13:00You've got a bit of competition there.

1:13:00 > 1:13:02Orlando, that's quite far from where I am.

1:13:02 > 1:13:05We're OK. We're OK. We won't fight yet.

1:13:05 > 1:13:07The States, you think it's all near,

1:13:07 > 1:13:09but it's five hours away or something.

1:13:09 > 1:13:12We'll just put... I've done something wrong here.

1:13:12 > 1:13:13What have you done? I'm glad you said

1:13:13 > 1:13:15you've done something wrong, not me.

1:13:15 > 1:13:17Normally I would have put the olives,

1:13:17 > 1:13:19capers, tomatoes, just in the pan.

1:13:19 > 1:13:21I'm just go to put the tomatoes now.

1:13:21 > 1:13:23OK. We're going to drain our little potatoes.

1:13:23 > 1:13:26Just to get a nice little flavour.

1:13:26 > 1:13:29A nice colour. Put those there.

1:13:30 > 1:13:33Now, if you didn't want to take the skins off these, you could leave them on?

1:13:33 > 1:13:35Yeah, of course you can.

1:13:35 > 1:13:36That's no problem at all.

1:13:36 > 1:13:38I'm just going to get rid of that oil.

1:13:38 > 1:13:40Then we're going to use the same pan

1:13:40 > 1:13:42and we're just going to saute that bit of spinach.

1:13:42 > 1:13:45If you could get rid of that oil for me.

1:13:45 > 1:13:47And then the pan back on, please.

1:13:49 > 1:13:53OK, what you would normally do is add your olives and capers,

1:13:53 > 1:13:56but as I forgot them, we'll add our little tomato.

1:13:58 > 1:13:59Fry those up nice and quickly.

1:13:59 > 1:14:01Yes, straight in there.

1:14:01 > 1:14:03Goes into the vinaigrette.

1:14:03 > 1:14:04- Oh, right.- See?

1:14:04 > 1:14:06LAUGHTER

1:14:06 > 1:14:08You could make a good commis.

1:14:08 > 1:14:10You clear up very well.

1:14:10 > 1:14:13Thanks very much. Thanks a lot.

1:14:13 > 1:14:14Normally have to scream at a cook

1:14:14 > 1:14:16about ten times to get them to clear it.

1:14:16 > 1:14:18Don't make a habit of it. I'll get you back later on.

1:14:18 > 1:14:20Omelette Challenge will prove that.

1:14:20 > 1:14:22Oh, God. Apparently Kevin lost last time.

1:14:22 > 1:14:26Kevin got, yeah, the mick taken out of him by all chefs.

1:14:26 > 1:14:29I was at the blunt of it the last time I was on the show.

1:14:29 > 1:14:32- Really?- So be nice. - Kevin's practised.

1:14:32 > 1:14:35Apparently, the rumours are, he was in here at seven this morning,

1:14:35 > 1:14:36doing three omelettes.

1:14:36 > 1:14:39He was in here before me at four, I think.

1:14:39 > 1:14:42OK, then we'll drain that quickly.

1:14:42 > 1:14:43That's it.

1:14:43 > 1:14:45Switch of the old heat for you.

1:14:45 > 1:14:47Thank you. Conserve energy.

1:14:47 > 1:14:49You get a very, very simple little dish.

1:14:49 > 1:14:51The spinach just sauteed off with the juices.

1:14:51 > 1:14:53Really very lightly.

1:14:53 > 1:14:55And then we've got this beautiful...

1:14:55 > 1:14:57And this is where the rib eye comes to its own.

1:14:57 > 1:15:00It's that mixture of fat and meat, the combination of the two.

1:15:00 > 1:15:01I think it is.

1:15:01 > 1:15:03Oh, cut through, that's it.

1:15:03 > 1:15:05I'm just going to put three or four.

1:15:05 > 1:15:07My dad would say that was still

1:15:07 > 1:15:09walking round in the farmyard, that.

1:15:10 > 1:15:14- Where is your dad? Where is he? - Where is he?! Look at that.

1:15:14 > 1:15:19- I'm just going to put a bit of dressing on top.- Look at that.

1:15:19 > 1:15:22Then you can always serve the rest on the side, you see. OK?

1:15:22 > 1:15:24Remind us what it is again.

1:15:24 > 1:15:27You've got a roasted ribeye of beef with a vinaigrette of

1:15:27 > 1:15:30capers, olives and tomatoes and roasted new potatoes.

1:15:30 > 1:15:31Delicious.

1:15:36 > 1:15:40Right. The real test is here. They get to taste all this, you see.

1:15:40 > 1:15:43They've been saying they like fish all morning so a good choice!

1:15:43 > 1:15:46- I love steak as well. - At ten o'clock in the morning!

1:15:46 > 1:15:50- I love my steak cooked like that.- Do you?- Yeah, you've got to have it...

1:15:50 > 1:15:53- Tell us what you think.- I'm just going to embarrass myself

1:15:53 > 1:15:55and put a great big bit in my mouth.

1:15:55 > 1:15:58- British beef has got a lot better. - The flavour's amazing.

1:15:58 > 1:16:01There's beef from Argentina, Uruguay and, not forgetting,

1:16:01 > 1:16:04- the bloke at the end. He won't let me.- Definitely not.

1:16:04 > 1:16:05Irish beef as well.

1:16:05 > 1:16:08And good old Scottish beef, the Highland beef.

1:16:08 > 1:16:09No, beef is just... it needs it.

1:16:09 > 1:16:14With BSE before it was horrible for farmers.

1:16:14 > 1:16:18- What do you reckon?- Mm. Really good.- Thank you.

1:16:18 > 1:16:20Look at these lot, diving in as if they haven't been fed.

1:16:20 > 1:16:22I haven't had any breakfast.

1:16:22 > 1:16:24- You didn't get a bacon sandwich.- No.

1:16:24 > 1:16:26It's so light and summery.

1:16:26 > 1:16:28People think tomatoes and olives with lamb,

1:16:28 > 1:16:30but it's nice to change it around a bit.

1:16:30 > 1:16:34- And it's so nice not to serve a heavy sauce with it.- Exactly. - Delicious.

1:16:38 > 1:16:41A really great way to serve steak this summer.

1:16:41 > 1:16:43Beverley Knight didn't have to sing for her lunch

1:16:43 > 1:16:45when she faced her food heaven or Food Hell,

1:16:45 > 1:16:49but she did have her fingers crossed for a delicious wild sea bass.

1:16:49 > 1:16:53What she didn't want was sardines. Which way would it go?

1:16:53 > 1:16:55Everyone here has made their minds up.

1:16:55 > 1:16:59Beverley, Food Heaven would be this beautiful piece of sea bass.

1:16:59 > 1:17:01The King of all fish, I think.

1:17:01 > 1:17:04It's classed as the king of all seafood anyway.

1:17:04 > 1:17:07And this is a wild sea bass, a larger one.

1:17:07 > 1:17:08I found ones slightly smaller.

1:17:08 > 1:17:11Alternatively, you could have these little piddly little things.

1:17:11 > 1:17:14There are more of these than any other fish in the sea, I think.

1:17:14 > 1:17:16These little sardines which can be grilled

1:17:16 > 1:17:19and served with a nice little tomato and potato salad

1:17:19 > 1:17:23and nice little flatbread by Richard. What do you think these lot have decided?

1:17:23 > 1:17:27I'd like to think they're all lovely people and they all, you know,

1:17:27 > 1:17:30want me to enjoy my meal and go for Food Heaven.

1:17:30 > 1:17:34- Tristian went for Food Hell.- I know. Yeah, well, I'm not speaking to him any more.

1:17:34 > 1:17:36I'm sorry.

1:17:36 > 1:17:37You'd like to thank this fellow.

1:17:37 > 1:17:43- He was going to go for Hell, turned into Heaven. 4-3.- No way!

1:17:43 > 1:17:47You've just got this. Lose that out of the way.

1:17:47 > 1:17:49For our sea bass, we'll cook this in salt.

1:17:49 > 1:17:51It's a traditional way of cooking in the Med.

1:17:51 > 1:17:53We'll cook this in sea salt mainly.

1:17:53 > 1:17:55I'll do this with a little bean salad.

1:17:55 > 1:17:58We've got broad beans, some runner beans.

1:17:58 > 1:18:01We'll make a nice little dressing, some croutons, please.

1:18:01 > 1:18:05- I'll do that for you.- If you can cook with the beans please.

1:18:05 > 1:18:06Pod me the broad beans.

1:18:06 > 1:18:11What we'll do first is sort out the salt and fish.

1:18:11 > 1:18:15So we need our egg whites. I'll break these.

1:18:15 > 1:18:20- What size to you want the croutons? - Small, please. Thank you very much.

1:18:20 > 1:18:25- You separated that so easily.- This is what you do, isn't it, Bev?- Yeah.

1:18:25 > 1:18:30That is! Have you been in my kitchen before!

1:18:31 > 1:18:35You just crack the egg right. That's that one.

1:18:35 > 1:18:40We'll whip up the egg whites. We fold this into the salt.

1:18:40 > 1:18:43This is salt baked sea bass but we'll do it whole.

1:18:44 > 1:18:49As I was saying, you can do that with the trout as well.

1:18:49 > 1:18:51With smaller fish, cook it for a bit less.

1:18:51 > 1:18:54It's a great dinner party dish and it's one that you can make,

1:18:54 > 1:18:57pop in the fridge for no more than an hour or two

1:18:57 > 1:18:59or until you need it, then just cook it.

1:18:59 > 1:19:02It's that bringing to the table and opening up,

1:19:02 > 1:19:06which we will see in a minute, that is the whole key to the dish.

1:19:06 > 1:19:09So it's not the little tiny fillets. You almost graze on it and dive in.

1:19:09 > 1:19:12- Fantastic!- Our croutons are cooking away nicely.- Right.

1:19:12 > 1:19:15Or will be in a second, of course in olive oil.

1:19:15 > 1:19:17No butter for this one, you see!

1:19:17 > 1:19:19This is the first show ever, ever...

1:19:19 > 1:19:21I'll believe it when I see it.

1:19:23 > 1:19:27Ever, ever, ever, without me using butter.

1:19:27 > 1:19:32- We've got about half a kilo of salt though.- Good grief.- Sea salt.

1:19:32 > 1:19:34It is very, very important. It must be sea salt.

1:19:34 > 1:19:37- You cannot make this with table salt.- Right.

1:19:37 > 1:19:39It's got to be, got to be sea salt.

1:19:39 > 1:19:43Fleur du sel, anything like that, but you've got to be really,

1:19:43 > 1:19:44really good quality sea salt.

1:19:44 > 1:19:48Take some thyme, chop up the top parts of the leaves, place

1:19:48 > 1:19:53the bottom bits to one side because we place that inside the fish.

1:19:53 > 1:19:57- The thyme goes in. You could put orange or lemon zest in there.- OK.

1:19:57 > 1:19:59I'm just going to pare our fish.

1:20:00 > 1:20:04- Could you pass scissors please, Richard?- Oui, monsieur.

1:20:04 > 1:20:05There you go.

1:20:05 > 1:20:08- Now, we need to take the spines off. You see these sharp bits?- Mm.

1:20:08 > 1:20:12We don't want those on there so we need to remove those

1:20:12 > 1:20:16with a pair of scissors, carefully.

1:20:17 > 1:20:18And that one as well.

1:20:18 > 1:20:20Right.

1:20:20 > 1:20:25And this part here. I leave this whole other than that.

1:20:25 > 1:20:28I leave the tail on as well and the head on.

1:20:28 > 1:20:30And the head! OK.

1:20:30 > 1:20:35Well, it is a fish. It does quite need one when it's alive, really.

1:20:38 > 1:20:42And the idea is, we just put this on here

1:20:42 > 1:20:49- and then we can then place the thyme inside the fish.- Oh, fab!

1:20:49 > 1:20:53And then you fold the egg whites into the salt.

1:20:53 > 1:20:56Like I said, you can use lemon zest for this

1:20:56 > 1:21:00or you can use a bit of orange zest works really well.

1:21:00 > 1:21:03- What a great idea.- Fantastic!

1:21:04 > 1:21:08- You carefully fold the salt. - Like fish Pavlova.- Yeah.

1:21:08 > 1:21:13If you served this as a Pavlova you'd have a shock, I tell you that!

1:21:15 > 1:21:19You fold in the salt.

1:21:19 > 1:21:20OK?

1:21:20 > 1:21:25Now, grab some of our salt,

1:21:25 > 1:21:29in the centre of our paper.

1:21:29 > 1:21:30I always put it on paper

1:21:30 > 1:21:34because if you don't, it welds itself to the tray.

1:21:34 > 1:21:38- Oh, and you can't get it off. - You'd never get it off, no.

1:21:38 > 1:21:42I actually leave the head and the tail -

1:21:42 > 1:21:44the sides of it - showing.

1:21:44 > 1:21:46The idea is pile it on there

1:21:46 > 1:21:49and the weight of the fish spreads out the salt, you see?

1:21:50 > 1:21:55Rather than spread it out, just let the fish naturally spread it out.

1:21:55 > 1:21:59- How are you doing guys?- All right. - That's cooking away nicely.

1:21:59 > 1:22:04I'm just going to see if there's any olive oil left for the dressing.

1:22:04 > 1:22:06Then we take more of the salt

1:22:06 > 1:22:08and on the top.

1:22:09 > 1:22:11It looks really weird at this point.

1:22:11 > 1:22:14I think it's probably one of the most impressive dishes.

1:22:14 > 1:22:19With us having good weather forecast for tomorrow and today even,

1:22:19 > 1:22:23go out and get yourself some sea bass and do this dish

1:22:23 > 1:22:27- because it is really worth it.- And it's wild sea bass? So it's quite big.

1:22:27 > 1:22:30The farmed ones are generally smaller.

1:22:30 > 1:22:33If they catch the smaller ones in the ocean,

1:22:33 > 1:22:35they have to put them back.

1:22:35 > 1:22:37You could do it with trout as well.

1:22:37 > 1:22:39Yes, as I was saying, you could as well.

1:22:39 > 1:22:43Press it all the way around to encase the fish.

1:22:43 > 1:22:47With the egg white on there, it will help crust it up.

1:22:47 > 1:22:50So it's all encased nicely in the salt.

1:22:51 > 1:22:54If you're doing this for a dinner party,

1:22:54 > 1:22:56make this no more than an hour in advance

1:22:56 > 1:23:00otherwise it starts to disintegrate, the egg whites in the fridge.

1:23:00 > 1:23:03Once you get to that stage, set the oven.

1:23:03 > 1:23:08200 degrees centigrade or 400 Fahrenheit, gas mark six

1:23:08 > 1:23:15for about 25 minutes to half an hour for one this sort of size.

1:23:15 > 1:23:17And then we leave that to one side.

1:23:17 > 1:23:19You could take it to the table, cut round that,

1:23:19 > 1:23:23but I'm just going to leave it for a second to cool down.

1:23:23 > 1:23:27If I start to break into that, it's going to disintegrate even more.

1:23:27 > 1:23:29Right, salad!

1:23:29 > 1:23:31- Yep.- The boys are podding our beans.

1:23:31 > 1:23:35You take the broad beans. These are great. They're in season now.

1:23:35 > 1:23:38- You pod them and you get this beautiful green colour.- Beautiful!

1:23:38 > 1:23:39Great in risottos.

1:23:39 > 1:23:43- You're only making us pod them so we burn our fingers.- Absolutely.

1:23:43 > 1:23:45He's cruel today.

1:23:45 > 1:23:48We've got a little dressing here that I'll make with some mustard,

1:23:48 > 1:23:54lemon and olive oil and a touch of vinegar. I'll grab some.

1:23:56 > 1:24:02Mustard, olive oil and a touch of this red wine vinegar.

1:24:03 > 1:24:09- Just make a simple little dressing. A pinch of sugar.- OK.

1:24:09 > 1:24:12There we go. Some salt.

1:24:12 > 1:24:14I guess the sugar sharpens up the...

1:24:14 > 1:24:18I like a bit of sugar in dressing. I don't know about you, guys.

1:24:18 > 1:24:20- Honey. - Yes, a bit of honey in there.

1:24:20 > 1:24:24- You've missed some beans. Come on! - I'm podding as fast as I can!

1:24:24 > 1:24:27You had me make tortellini with only two of them. Hurry up!

1:24:27 > 1:24:29If I go home with blisters on my hands,

1:24:29 > 1:24:31my mum is going to be very angry.

1:24:32 > 1:24:36You can use a bit of chives, some parsley.

1:24:36 > 1:24:39I chopped the chives up for you, chef.

1:24:39 > 1:24:42- I'll use a bit of these. - One more there.- Thank you very much.

1:24:42 > 1:24:44And we'll chop those up into pieces.

1:24:44 > 1:24:47A la baton.

1:24:47 > 1:24:51- Before we dress the salad, just watch this.- Oh, yeah!

1:24:54 > 1:24:55Start off on one side...

1:24:58 > 1:24:59Oh, la-la-la-la!

1:25:01 > 1:25:04Je, Michel. Joe, le taxi, la!

1:25:04 > 1:25:06LAUGHTER

1:25:06 > 1:25:07Lovely French accent.

1:25:07 > 1:25:09- There you go. - That's impressive. Wow!

1:25:09 > 1:25:10Shake that out.

1:25:10 > 1:25:12Magnifique!

1:25:12 > 1:25:15And then you go to the table...

1:25:15 > 1:25:17and then you faff.

1:25:17 > 1:25:21I was going to say, it needs a little bit of faff, doesn't it?

1:25:21 > 1:25:23- Pop it to the table and do this. - Beautiful!

1:25:23 > 1:25:27Just take it to the table

1:25:27 > 1:25:30and do this in front of everybody. It's so, so worth it.

1:25:30 > 1:25:32It's all about the faff.

1:25:32 > 1:25:35- It's all about the faff. - You break it off.

1:25:35 > 1:25:38This is sea bass a la faff.

1:25:38 > 1:25:42It's still so firm as well because the minute you go over with sea bass,

1:25:42 > 1:25:45it can be a disaster, but it's beautiful.

1:25:45 > 1:25:47We know what we're doing on here, Beverley.

1:25:47 > 1:25:48I know! I've seen!

1:25:48 > 1:25:51Well, two of us anyway.

1:25:51 > 1:25:55'That's right, James. Sorry, that's right, Richard.

1:25:55 > 1:25:58- What is he playing at?- I know!

1:25:59 > 1:26:02He's a judge for the barbecue. I've got to be nice to him.

1:26:02 > 1:26:05- It takes time. It takes time. - Incredible!

1:26:05 > 1:26:09Then dress the salad. Seasoning, boys. Have you got any black pepper?

1:26:09 > 1:26:11I can get some for you. I'm sure there's some.

1:26:11 > 1:26:13The croutons?

1:26:13 > 1:26:15- The croutons.- There we are.

1:26:15 > 1:26:17Le pepper. Uh-hunh-hunh!

1:26:18 > 1:26:20There you go! Mix the salad up.

1:26:20 > 1:26:22- That's French for pepper. - Right.

1:26:22 > 1:26:24- Le pepper.- Le pepper.

1:26:24 > 1:26:25Put a little pile of that...

1:26:26 > 1:26:30- Multilingual in here.- Exactly!

1:26:30 > 1:26:33That... is wicked! Look at that!

1:26:33 > 1:26:36- Wedge of lemon. - Wedge of lemon there.

1:26:36 > 1:26:38That IS Food Heaven! It is!

1:26:38 > 1:26:39Knives and forks.

1:26:39 > 1:26:42And I'm gobsmacked there's no butter in it whatsoever.

1:26:42 > 1:26:43Well done, James.

1:26:43 > 1:26:45Thank you.

1:26:45 > 1:26:47Well, it would be my Food Heaven.

1:26:47 > 1:26:49I'm going to serve it with bread and butter.

1:26:51 > 1:26:55There you go! That's real bread, that is, Richard.

1:26:55 > 1:26:58Ah, don't start me on bread.

1:26:58 > 1:27:00That's tremendous.

1:27:00 > 1:27:03- Proper bread, that. Dive in. Tell us what you think.- Can I?- Go on.

1:27:03 > 1:27:05Good, good, good!

1:27:05 > 1:27:08Girls, I don't think you're going to get any of that, but...

1:27:08 > 1:27:11- Is that good?- Makes me want to sing. That's fabulous.

1:27:11 > 1:27:12Did I say that right?

1:27:13 > 1:27:16Oh, Touraine. Sauvignon Blanc Touraine.

1:27:16 > 1:27:18Touraine. There you go!

1:27:18 > 1:27:19What do you reckon?

1:27:19 > 1:27:24Look at that! This is... Look at that!

1:27:24 > 1:27:26Le bap.

1:27:26 > 1:27:29Right. Girls, dive into that. Tell us what you think.

1:27:29 > 1:27:32I think simply cooked like that, sea bass...

1:27:32 > 1:27:35White fish, like I say, you can do trout like that

1:27:35 > 1:27:36exactly the same way.

1:27:36 > 1:27:38Just cook it for a bit less time.

1:27:38 > 1:27:41That's had about 30 minutes in the oven because it's large.

1:27:41 > 1:27:44A good 2.5 to three pound fish.

1:27:44 > 1:27:47The smaller, farmed ones you get in the supermarkets nowadays,

1:27:47 > 1:27:49cook them for about ten minutes.

1:27:49 > 1:27:51The moisture gets locked in, doesn't it?

1:27:51 > 1:27:54It's so incredible. This is the highest level of heaven.

1:27:58 > 1:28:00Don't be afraid to try salt baking.

1:28:00 > 1:28:03It really is easy and that fish was so succulent.

1:28:03 > 1:28:06That's all we've got time for on today's Best Bites.

1:28:06 > 1:28:08If you'd like to try your hand at any of the tasty recipes

1:28:08 > 1:28:09you've seen today,

1:28:09 > 1:28:14you can find them on our website: bbc.co.uk/recipes.

1:28:14 > 1:28:17There are loads of fantastic dishes for you to chose from

1:28:17 > 1:28:20so have a great week and I'll catch up with you very soon.

1:28:20 > 1:28:23Subtitled by Red Bee Media Ltd