Episode 88

0:00:00 > 0:00:01Good morning!

0:00:01 > 0:00:04It's time to get your taste buds tingling,

0:00:04 > 0:00:08because we've got some great cooking coming up on today's Best Bites.

0:00:27 > 0:00:29Welcome to the show.

0:00:29 > 0:00:31We've got some amazing chefs and ravenous celebrity guests

0:00:31 > 0:00:34for you this morning, including Footballer's Wife turned

0:00:34 > 0:00:38EastEnder Zoe Lucker and '80s singing sensation Nik Kershaw.

0:00:38 > 0:00:40And Sat Bains brings pork to the table.

0:00:40 > 0:00:43He slow cooks it before frying it off with a teriyaki glaze

0:00:43 > 0:00:45and serving it with piccalilli

0:00:45 > 0:00:47and some delicious cubes of salted apple.

0:00:47 > 0:00:51Allegra McEvedy bakes monkfish with fragrant couscous.

0:00:51 > 0:00:53She flavours it with coriander, onions, tomatoes,

0:00:53 > 0:00:56and preserved lemons, and bakes it all in a tinfoil bag,

0:00:56 > 0:01:00and serves it with a radish, cucumber, and yoghurt salad.

0:01:00 > 0:01:03The wok-meister, Ken Hom, stir-fries fillet of beef.

0:01:03 > 0:01:05He cuts it into strips, then serves it with onions

0:01:05 > 0:01:08and mint, as well as some delicious spicy noodles.

0:01:08 > 0:01:11And Nik Kershaw faces Food Heaven or Food Hell.

0:01:11 > 0:01:13Will he get Food Heaven?

0:01:13 > 0:01:15Duck, that pan-roasted duck, with home-made ginger chutney,

0:01:15 > 0:01:17asparagus, and Tenderstem broccoli.

0:01:17 > 0:01:20Or will he get his dreaded Food Hell, squid?

0:01:20 > 0:01:22He could be eating crispy breadcrumbed squid with

0:01:22 > 0:01:25a creamy ponzu dressing and Chinese leaf salad.

0:01:25 > 0:01:28Find out what he gets to eat at the end of the show.

0:01:28 > 0:01:30But first, one of the finest Italian chefs in the world is

0:01:30 > 0:01:32Francesco Mazzei.

0:01:32 > 0:01:34And he shares with this a taste of his childhood.

0:01:34 > 0:01:37- Great to have you.- Ciao. How are you?- Very good.

0:01:37 > 0:01:38Now, something from your childhood here.

0:01:38 > 0:01:41Yeah, I've got this spicy chicken Calabrese,

0:01:41 > 0:01:46something that your mum will cook for you. Because of this beautiful

0:01:46 > 0:01:48- stuff called 'Nduja.- 'Nduja?

0:01:48 > 0:01:51Now, they have similar to this in Ibiza, don't they?

0:01:51 > 0:01:53In Spain, they call it Sobrasada,

0:01:53 > 0:01:58but we don't use any smoked paprika in Calabria, as they do.

0:01:58 > 0:02:02- And this one is really spicy stuff. - Who makes the best? The Italians?

0:02:02 > 0:02:04- Of course the Italians!- All right.

0:02:04 > 0:02:07- Do you want me to chop the veg? - Chop the veg for me, thank you.

0:02:07 > 0:02:10Now, you just take the bones out of these little thighs.

0:02:10 > 0:02:13Yeah, take the bones out, and of course, please, always use chicken

0:02:13 > 0:02:16thighs because they are much more juicy and succulent when you cook it.

0:02:16 > 0:02:19So, I've got this very hot pan here, I'm going to put some olive oil

0:02:19 > 0:02:23and I'm going to sear these beautiful chicken thighs.

0:02:24 > 0:02:26Now, this dish itself, your restaurant...

0:02:26 > 0:02:30It's not changing, but you're adding to it by this cafe.

0:02:30 > 0:02:31Is this one of the sort of...?

0:02:31 > 0:02:33Yes, I'm working at the moment on opening my cafe,

0:02:33 > 0:02:36and basically I want to do, I want to be able, for these times to

0:02:36 > 0:02:40sell a great pasta dish, great pizza, at a very reasonable price.

0:02:40 > 0:02:42So that is what the cafe will be.

0:02:42 > 0:02:46And being in the City of London, it looks like there is a market for it.

0:02:46 > 0:02:48This is at the back of your restaurant?

0:02:48 > 0:02:52It's the back of my restaurant, yeah. Going to wash my hands, one sec.

0:02:52 > 0:02:55OK, so the back of the restaurant is going to go all day

0:02:55 > 0:02:58and we'll try to do some deliveries.

0:02:58 > 0:03:00Another great thing I'm going to do in September,

0:03:00 > 0:03:02to which you guys are all invited,

0:03:02 > 0:03:05I'm doing a promotion with Davide Oldani, which is

0:03:05 > 0:03:07a great chef from the North,

0:03:07 > 0:03:11so we love this kind of North-South Italian cooking in London.

0:03:11 > 0:03:15- Is he the two-star Michelin chef from Italy?- It is, exactly, exactly.

0:03:15 > 0:03:17He is a great, great, great man.

0:03:17 > 0:03:21So we love, you know, a medley between the north and south of Italy.

0:03:21 > 0:03:24Now, you've got, this is Calabria, this dish.

0:03:24 > 0:03:27- This kind of dish is Calabrian, that's why Calabrese...- Why is that?

0:03:27 > 0:03:30Is that the ingredients, or the style of cooking?

0:03:30 > 0:03:32It's mainly the ingredients, because people usually do not

0:03:32 > 0:03:36- associate Italian cooking with spicy food.- Right.

0:03:36 > 0:03:39Calabria, Calabrian food is very, very spicy,

0:03:39 > 0:03:43so, that's why 'Nduja, that's why the chillies, and all the rest.

0:03:43 > 0:03:45OK, we're going to sweat the onion, the shallots,

0:03:45 > 0:03:47with a little bit more olive oil.

0:03:47 > 0:03:49And then I'm going to add this beautiful stuff, 'Nduja,

0:03:49 > 0:03:52which you will basically melt.

0:03:52 > 0:03:55Now, tell us about this 'Nduja, because I've had in Spain.

0:03:55 > 0:03:59- It's a spreadable salami, isn't it? - It's a spreadable salami.

0:03:59 > 0:04:01It's very versatile, and it's great for...

0:04:01 > 0:04:04Just to show you, see, look, you can squeeze it.

0:04:04 > 0:04:05You can squeeze it.

0:04:06 > 0:04:07Pizza margarita, all right?

0:04:07 > 0:04:10A few flops of this on top, in the oven, it melts.

0:04:10 > 0:04:14And it feeds the pasta, I mean, the pizza dough.

0:04:14 > 0:04:17- So, you could just have that on some toast?- Yeah.

0:04:17 > 0:04:20The way I eat, you can't believe.

0:04:20 > 0:04:23If I get home late, after service, I'll have a glass of red wine,

0:04:23 > 0:04:26I put a nice loaf of sourdough on the toaster,

0:04:26 > 0:04:29and then I spread 'Nduja on top.

0:04:29 > 0:04:33It's great to, you know, if you do a small, simple tomato sauce,

0:04:33 > 0:04:36just put a spoon of it in, it makes it kind of melt.

0:04:37 > 0:04:40And then, you dress your pasta with a lot of basil. Right.

0:04:40 > 0:04:43The 'Nduja is here, the shallots are here, and we'll add some peppers now.

0:04:44 > 0:04:50OK, they're going to just sweat a bit. A little bit more salt again.

0:04:51 > 0:04:52Lovely, lovely, the smell.

0:04:52 > 0:04:56It's got this kind of aromatic stuff, because there is inside 70% fat

0:04:56 > 0:05:01but there is also fennel seeds, and a bit of offal as well.

0:05:01 > 0:05:04- So, chicken back in. Some peppers, thank you.- Put some green ones in.

0:05:04 > 0:05:06Yeah.

0:05:08 > 0:05:15See? Nice, lovely. It's a bit like... You know, a lovely stew, but spicy.

0:05:17 > 0:05:22- Oregano?- Are you using dried oregano? - Yeah, dried oregano.

0:05:22 > 0:05:25The real ones, they get it fresh, and put it upside down,

0:05:25 > 0:05:29and they let it dry, really. Look at that. Nice, lovely colour.

0:05:30 > 0:05:33This is where you get the spice. These chillies.

0:05:33 > 0:05:36Chilli, but also 'Nduja. The 'Nduja is very spicy as well.

0:05:36 > 0:05:38So, I've got this chicken here now,

0:05:38 > 0:05:42peppers, shallots, I'm going to add a little bit more

0:05:42 > 0:05:44beautiful stuff, which is marjoram, I love it.

0:05:44 > 0:05:50It gives the kind of... Sweet taste to these already pungent ingredients.

0:05:50 > 0:05:52- Now, you want me to pass the potatoes?- Yes, please.

0:05:52 > 0:05:54I'm going to do something, James, that will

0:05:54 > 0:05:56probably change your life.

0:05:56 > 0:05:59- What do you think, Paul? - Don't do it! Don't do it.

0:05:59 > 0:06:01He's not going to come to the show any more.

0:06:01 > 0:06:04I can't believe, when I read the recipe for this,

0:06:04 > 0:06:05you're actually going to do this

0:06:05 > 0:06:08- with mashed potato.- I keep it secret until the last minute.

0:06:08 > 0:06:10I mean, I forgive you for putting olive oil in mashed potato,

0:06:10 > 0:06:13but I can't forgive you for doing this next bit.

0:06:13 > 0:06:17Right, this one is going to go in the oven for about 20, 25 minutes, OK?

0:06:17 > 0:06:19Until nice and tender and, as I said,

0:06:19 > 0:06:23the chicken thighs keep the moisture inside, so it's nice.

0:06:23 > 0:06:24Right, in the oven.

0:06:25 > 0:06:30Is this...? Your version of this dish, or is this kind of exactly...

0:06:30 > 0:06:33It's a kind of version of the dish, the one Mama does is a bit...

0:06:33 > 0:06:35..Thank you very much.

0:06:35 > 0:06:39It's kind of rustic, the way Mama does, and to be honest with you,

0:06:39 > 0:06:44she uses only dried peppers, dried chillies, really nice.

0:06:44 > 0:06:48It's a bit like when you leave your chicken on a hotpot

0:06:48 > 0:06:51in a Chinese restaurant, with all of the stuff.

0:06:51 > 0:06:52Fantastic stuff.

0:06:52 > 0:06:53Now, what we're going to do here,

0:06:53 > 0:06:56I'm going to add some fantastic olive oil.

0:06:56 > 0:06:57You believe or not.

0:06:57 > 0:07:00It's not because I want to use it, but we finished all the butter.

0:07:00 > 0:07:03So, this is where it all goes wrong. What are you doing now?

0:07:03 > 0:07:05- Look.- You're putting veg stock in a potato.

0:07:05 > 0:07:09You should try this with grilled fish, oily fish. Fantastic.

0:07:09 > 0:07:12- Or salmon.- You might need to put some herbs in, dill...

0:07:12 > 0:07:15I think James is about to have a heart attack.

0:07:17 > 0:07:20- Just at the thought of stock instead of butter.- Yeah.

0:07:20 > 0:07:23Honestly, it's really, really good with fish and stuff, or if you

0:07:23 > 0:07:28- do like a simple grilled shrimps or langoustine, it will do well.- Really?

0:07:28 > 0:07:30- We can put butter in if you want.- OK. - No, no, leave it.

0:07:32 > 0:07:33All right, OK. So, lovely.

0:07:33 > 0:07:37I'm going to taste it now and then we're going to serve the dish.

0:07:40 > 0:07:45- A bit more salt.- You just stopped my hand going in...- Yeah. OK, so.

0:07:45 > 0:07:48A lovely olive oil mash on the bed of the plate.

0:07:48 > 0:07:51Not too much, but you know. You can have as much as you like.

0:07:51 > 0:07:52And... A bit more.

0:07:52 > 0:07:55Chop a little bit of herbs to add to the chicken,

0:07:55 > 0:07:57give us a bit of freshness.

0:07:57 > 0:08:00So, the herbs you've got are some chives and some parsley, yeah?

0:08:00 > 0:08:02Chives and parsley inside, and I put some marjoram

0:08:02 > 0:08:06and dried oregano before, so they have a chance to release flavour.

0:08:06 > 0:08:09Now, you mention this would be a dish that you'd serve at

0:08:09 > 0:08:12the restaurant, at the back of your place, more of a cafe.

0:08:12 > 0:08:14To be honest with you, this one is going now,

0:08:14 > 0:08:17because what I'm doing, of course we charge little money

0:08:17 > 0:08:19because of the chicken thighs, but what we do is we try,

0:08:19 > 0:08:22we taste some of the dish, and we give some to our guests,

0:08:22 > 0:08:24and we had a very special guest last night,

0:08:24 > 0:08:27having dinner, in my restaurant,

0:08:27 > 0:08:30- called Paul Rankin. Have you ever heard of him?- Yes.

0:08:30 > 0:08:31So, we cooked this one for him.

0:08:31 > 0:08:34- He doesn't eat much though, have you seen him?- I do!

0:08:34 > 0:08:37It was funny, he nearly killed us with kindness.

0:08:37 > 0:08:41So much food that my guests were going, "We can't eat any more,"

0:08:41 > 0:08:45- and I said, "You have to eat it, you have to."- There's nothing on him.

0:08:45 > 0:08:47Stood up, he looks like a Twiglet.

0:08:47 > 0:08:51All right, OK. We've got this very nice and simple dish,

0:08:51 > 0:08:55and just to make it look pretty, make James upset a bit more...

0:08:55 > 0:08:58- Your mum didn't do that though, did she?- Some more.

0:08:58 > 0:09:01- Yes, she does all the time.- Does she?

0:09:01 > 0:09:03And we've got this. There we go, guys.

0:09:03 > 0:09:08- We've got spicy chicken Calabrese with olive oil mash.- Easy as that.

0:09:13 > 0:09:17- That's what it is. There we go. You get to dive into this one.- Wow.

0:09:17 > 0:09:20- The food just keeps coming, you see. - Brunch, this is, isn't it?

0:09:20 > 0:09:23- I have eaten this.- That looks really healthy, actually, doesn't it?

0:09:23 > 0:09:25That was really healthy.

0:09:25 > 0:09:27So, we've gone from the sticky toffee pudding...

0:09:27 > 0:09:32- This show could transform James's life.- What d'you mean?

0:09:32 > 0:09:35You know, we had the beautiful, healthy, salmon dish.

0:09:35 > 0:09:38And then we had the beautiful, healthy,

0:09:38 > 0:09:45rustic chicken dish with the beautiful vegetable and stock mash.

0:09:45 > 0:09:49- Actually, the mash is gorgeous. - Is it?- Yeah. Just so you know.

0:09:53 > 0:09:55Needs butter, but that's about it.

0:10:00 > 0:10:04I can't believe we didn't re-edit that to include butter in the mash.

0:10:04 > 0:10:05Coming up, I'll be making red wine

0:10:05 > 0:10:08and macaroon chocolate mousse for Zoe Lucker, but first,

0:10:08 > 0:10:12Rick Stein takes inspiration from a rural fishing lodge in Ireland.

0:10:12 > 0:10:1720 miles out of Cork is Ballymaloe House, filled with peat fires

0:10:17 > 0:10:18and wellies and children.

0:10:18 > 0:10:22Here, food's the thing, inspired by Myrtle Allen.

0:10:22 > 0:10:26How do you see future of Irish cooking shaping up, then?

0:10:26 > 0:10:29Well, and I'm worried about it, because I'm worried about the future

0:10:29 > 0:10:32of Irish materials, the same as everybody else.

0:10:32 > 0:10:33I mean, the raw materials.

0:10:35 > 0:10:39Because, now, people are not thinking about flavour at all

0:10:39 > 0:10:41or the sort of goodness of food.

0:10:41 > 0:10:44It has to be cheap, it's got to be safe.

0:10:44 > 0:10:49Cheap and safe, and that is all anybody wants.

0:10:49 > 0:10:52- And that's not good. - I mean, take carrageen.

0:10:52 > 0:10:54It's got a very subtle flavour.

0:10:54 > 0:10:57It's a seaweed which grows in profusion around here,

0:10:57 > 0:10:59and Myrtle makes a brilliant pudding.

0:10:59 > 0:11:02But it's a bit stiff and prickly to start with,

0:11:02 > 0:11:04so it has to be soaked in cold water first.

0:11:04 > 0:11:08Then it's added to milk and brought to simmering point

0:11:08 > 0:11:12and as the milk simmers, so the carrageen thickens the milk.

0:11:13 > 0:11:17We had lunch together and she insisted on preparing a turbot.

0:11:17 > 0:11:20First of all, she cut around the outside of the top of the turbot.

0:11:20 > 0:11:23This was to free up the skin when it was cooked.

0:11:23 > 0:11:26She seasoned it with pepper and a little salt.

0:11:26 > 0:11:29Then she prepared a roasting tray into which she'd put some water,

0:11:29 > 0:11:32not much, but enough to keep the flesh moist

0:11:32 > 0:11:35while she baked in the oven for about 35 minutes.

0:11:36 > 0:11:37With the turbot on the go,

0:11:37 > 0:11:41Myrtle went back to finishing the seaweed pudding.

0:11:41 > 0:11:44The milk was now thick and she passed it through

0:11:44 > 0:11:45a sieve into a bowl underneath,

0:11:45 > 0:11:50scraping off as much of that thick carrageen jelly as she could.

0:11:50 > 0:11:52Then, she whisked it all together,

0:11:52 > 0:11:55and added about half a cupful of vanilla essence.

0:11:57 > 0:12:01Next, in went about four ounces caster sugar.

0:12:01 > 0:12:02And then, a single egg yolk.

0:12:05 > 0:12:07Myrtle told me, when she was little girl,

0:12:07 > 0:12:11carrageen pudding was eaten as a cure for coughs and colds.

0:12:11 > 0:12:13Finally, some egg white.

0:12:13 > 0:12:17She whisked that into soft peaks and folded it into the pudding.

0:12:18 > 0:12:21It reminds me of junket. We used to have that as kids.

0:12:21 > 0:12:23Everybody just eats yoghurt now.

0:12:24 > 0:12:28She chilled it for a couple of hours and that really thickened it up.

0:12:28 > 0:12:32It had a lovely consistency and a definite taste of the sea.

0:12:32 > 0:12:36And then she served it on a lovely, damp, warm,

0:12:36 > 0:12:39Irish afternoon in the garden.

0:12:39 > 0:12:43She added soft brown sugar, which I loved with it,

0:12:43 > 0:12:48and a spoonful of stewed gooseberries from her garden and a little cream.

0:12:48 > 0:12:50Just a matter of common sense.

0:12:50 > 0:12:52But as Myrtle always says,

0:12:52 > 0:12:55"Common sense isn't that common any more."

0:12:58 > 0:13:02I don't think people are half careful enough of the fish.

0:13:02 > 0:13:04There's really... It's a sin to waste fish.

0:13:04 > 0:13:08In fact, I hate promoting fish, it's a terrible thing to tell you!

0:13:08 > 0:13:11The fewer people that eat fish, the better.

0:13:11 > 0:13:13I hate it when the doctors say it's good for you.

0:13:15 > 0:13:17Because everybody will just eat too much fish

0:13:17 > 0:13:19and it'll be gone, the wild fish.

0:13:19 > 0:13:22They should say, "Just eat a little, it's special."

0:13:22 > 0:13:26It's so satisfying to see that skin removed so effortlessly,

0:13:26 > 0:13:30and showing the lovely flakes underneath.

0:13:30 > 0:13:33And then it's just chopped herbs, chives, parsley, thyme,

0:13:33 > 0:13:36and some melted butter, to pour over the turbot.

0:13:38 > 0:13:42Myrtle has just been made an honorary doctor. She deserves it.

0:13:42 > 0:13:45No-one has been more influential in reminding people

0:13:45 > 0:13:50the joy of local ingredients and the simple cooking of them.

0:13:52 > 0:13:56This is Cobh Island, a few miles south of Cork. Once upon a time,

0:13:56 > 0:14:00the big transatlantic liners used to come here on their way to America.

0:14:00 > 0:14:04It's now home to a fellow seafood lover and a good friend of mine,

0:14:04 > 0:14:06Frank Headiman.

0:14:06 > 0:14:10Last time I was over here, I had these wonderful smoked eels,

0:14:10 > 0:14:11eaten hot from the smokehouse.

0:14:11 > 0:14:16It's one of those gastronomic memories that stay with you always.

0:14:16 > 0:14:18You just get a lovely layer of fat...

0:14:18 > 0:14:21just under the skin, you can see it.

0:14:21 > 0:14:24This is all flavour, this is all just absolutely lovely.

0:14:25 > 0:14:31- And slice across the surface of the fish...- Oh! Gosh, it's good.

0:14:31 > 0:14:33I've just got to say this.

0:14:33 > 0:14:37I think there's a sort of top ten of world-class delicacies.

0:14:37 > 0:14:39I mean, this has got to be one of them,

0:14:39 > 0:14:43along with things like Tuscan virgin olive oil

0:14:43 > 0:14:49and the ham from those black pigs in Spain, Iberico ham, and caviar.

0:14:49 > 0:14:53It's just got that sort of tingling taste. When you taste it,

0:14:53 > 0:14:58you just think, this is the sort of thing I'm looking for wherever I go.

0:14:58 > 0:15:02Smoked salmon is so varied. It ranges from the dreadful stuff

0:15:02 > 0:15:05that's got the taste and consistency of soap

0:15:05 > 0:15:10and has never seen the inside of the smokehouse in its life, to this.

0:15:10 > 0:15:13Sides of wild, prime quality salmon,

0:15:13 > 0:15:18gently absorbing the smoke from beech shavings, over an 18-hour period.

0:15:19 > 0:15:23I had worked out that it was just keeping the fish in an area

0:15:23 > 0:15:25and filling that area with smoke.

0:15:25 > 0:15:28So, there wasn't an awful lot that could go wrong with it.

0:15:28 > 0:15:30And when I took it out and tasted it, I thought,

0:15:30 > 0:15:31"I have something here."

0:15:31 > 0:15:34And it's probably been the only thing I've ever got right

0:15:34 > 0:15:37in my life consistently. So, I get a great buzz out of this.

0:15:37 > 0:15:38You are making something.

0:15:38 > 0:15:41You are taking a raw material and making a finished product,

0:15:41 > 0:15:44and I find that very personally fulfilling.

0:15:44 > 0:15:47We have this wonderful raw material here in Ireland,

0:15:47 > 0:15:49absolutely outstanding raw material,

0:15:49 > 0:15:53and we must get that into the niche markets.

0:15:53 > 0:15:56We mustn't be sending it out live to be processed elsewhere, sending out

0:15:56 > 0:15:59fish on ice, sending cattle out on the hoof, we must add value here.

0:15:59 > 0:16:01We're not making nuts and bolts here.

0:16:01 > 0:16:03This is beautiful, wild, Irish smoked salmon.

0:16:03 > 0:16:06Same with the wild Irish eel and the wild Irish mussels.

0:16:06 > 0:16:08Smoke those products as well.

0:16:08 > 0:16:10And creating markets for them.

0:16:10 > 0:16:12That's a great buzz, that's a great drive.

0:16:12 > 0:16:16And getting people to understand that Irish food

0:16:16 > 0:16:18is like Swiss engineering,

0:16:18 > 0:16:21it's like French wine. That's our raw material,

0:16:21 > 0:16:24that's our product, and that's what we should be selling.

0:16:24 > 0:16:27It's really good to meet someone who feels as passionately

0:16:27 > 0:16:30about the quality of fish as I do.

0:16:30 > 0:16:34We talked for ages about seafood and we went from pub to pub,

0:16:34 > 0:16:38all the time rattling on about fishing, and way fish are caught,

0:16:38 > 0:16:42and what we can do to try and conserve them.

0:16:42 > 0:16:44Ireland's a good place to talk about these things.

0:16:54 > 0:16:58I travelled up north, miles in fact, to Connemara, to see

0:16:58 > 0:17:02an old friend of mine, Peter Mantle, who's made his dream come true

0:17:02 > 0:17:05at his now-famous fishing lodge at Delphi.

0:17:07 > 0:17:09The Delphi Valley is one of the last sort of unspoilt

0:17:09 > 0:17:11valleys in the whole of Ireland.

0:17:13 > 0:17:15Above the house, in 20 square miles,

0:17:15 > 0:17:18there are only five human beings living.

0:17:18 > 0:17:22It's as close to raw nature as you're going to get anywhere.

0:17:22 > 0:17:25The sea trout are in serious decline.

0:17:25 > 0:17:28And Peter blames the intensity of salmon farming.

0:17:28 > 0:17:33Well, basically, this proliferation of sea lice, this natural

0:17:33 > 0:17:36parasite of salmon and sea trout, the population of which has just

0:17:36 > 0:17:39exploded since the arrival of these farmed salmon in our estuary...

0:17:41 > 0:17:46It's the sea lice that are eating the young sea trout alive

0:17:46 > 0:17:52when they go down into the estuary to become a sea fish for the first time in the spring.

0:17:52 > 0:17:55So, it was very, very depressing, we very nearly went bankrupt

0:17:55 > 0:17:59in '89 and '90 and '91.

0:17:59 > 0:18:03And the only way we've been able to survive, ironically,

0:18:03 > 0:18:08is by breeding more salmon in our hatchery in order to try

0:18:08 > 0:18:11and compensate for the missing sea trout.

0:18:11 > 0:18:14Well, I can't stand any more of this depression, Peter.

0:18:14 > 0:18:17Just tell me, I mean, it's lovely fishing and it's a beautiful place,

0:18:17 > 0:18:20just tell me how much you love Delphi Lodge and the fishing.

0:18:20 > 0:18:21Well, I obviously really do,

0:18:21 > 0:18:24I mean, I've chucked out my career to come and do this.

0:18:24 > 0:18:27My father thinks it's a minor form of lunacy.

0:18:27 > 0:18:30But, if you're mad about fishing, as I am, then you're mad about it.

0:18:30 > 0:18:32There's no half measures.

0:18:32 > 0:18:34There's nothing nicer to me than a little finnoch,

0:18:34 > 0:18:37a half or three-quarter pound sea trout, wrapped in a bit of bacon

0:18:37 > 0:18:40and stuffed with a bit of butter in the frying pan for breakfast.

0:18:40 > 0:18:44I mean, wonderful. And we used to catch them by the dozen!

0:18:44 > 0:18:45Literally.

0:18:51 > 0:18:54Well, this is sea trout, and it has a lovely, silvery skin,

0:18:54 > 0:18:55just like salmon.

0:18:55 > 0:19:00And it's sort of halfway in flavour between salmon and trout.

0:19:00 > 0:19:02But, sadly, 15 years ago, this sort of time of year,

0:19:02 > 0:19:04in early June,

0:19:04 > 0:19:07they would be running up the estuary in their thousands.

0:19:07 > 0:19:12And fishermen would be coming in the back door by the bucket load.

0:19:12 > 0:19:14They carried buckets in those days.

0:19:14 > 0:19:18But, I haven't had a single one this season. This is a farmed sea trout.

0:19:18 > 0:19:21I mean, if I had a fresh one, I'd probably just grill it

0:19:21 > 0:19:25and serve it with little green sauce, sauce vert.

0:19:25 > 0:19:29But the recipe I'm going to do here really suits a farmed fish like this.

0:19:29 > 0:19:30It's a red wine sauce,

0:19:30 > 0:19:34and I'm going to use some prawns to flavour the red wine sauce.

0:19:34 > 0:19:35I'm using shell-on prawns,

0:19:35 > 0:19:38because I want the shells to add extra flavour,

0:19:38 > 0:19:41so don't buy those peeled ones, these have got much more flavour.

0:19:41 > 0:19:44I'm just going to peel a few of these, and then get on to my sauce.

0:19:44 > 0:19:48Now, it does take a bit of time, this sauce, but it's well worth making.

0:19:50 > 0:19:54You melt some butter in a saucepan, and you add the prawn shells,

0:19:54 > 0:19:56and stir them around a bit.

0:19:56 > 0:19:59As I said, there's lots of flavour in them.

0:19:59 > 0:20:04Next, you add a mirapoix of onions, carrots and celery all chopped up.

0:20:04 > 0:20:07Now some porcini or cep mushrooms.

0:20:07 > 0:20:09They've got lots of flavour

0:20:09 > 0:20:11and you can get them even in supermarkets now.

0:20:11 > 0:20:15They're excellent in sauces, the dried ones. A good pinch of chilli.

0:20:15 > 0:20:19I like chilli in my red wine sauces just for a subtle background heat.

0:20:19 > 0:20:21And star anise.

0:20:21 > 0:20:25I got the idea for this from one of Marco Pierre White's recipes.

0:20:25 > 0:20:30I add some balsamic vinegar. There's two reasons for putting this in.

0:20:30 > 0:20:33First of all, to give a little tartness to this sauce,

0:20:33 > 0:20:38but also I'm looking for colour, just to make that red wine colour deeper.

0:20:38 > 0:20:41So then, the red wine. About a pint or so.

0:20:41 > 0:20:43This might seem absurdly extravagant,

0:20:43 > 0:20:47but it's not because I'm looking for that intensity of flavour.

0:20:47 > 0:20:49Lastly, about a pint of chicken stock.

0:20:49 > 0:20:52And now the reduction and this is so important.

0:20:52 > 0:20:57You have to reduce the volume right down to almost nothing.

0:20:57 > 0:21:01So that's come down very nicely. Look how dark that is.

0:21:01 > 0:21:04It's just fantastic, comparing it with what it was like before.

0:21:04 > 0:21:07I'm just going to empty that through this sieve,

0:21:07 > 0:21:10which has got a saucepan underneath.

0:21:10 > 0:21:13But I'm also going to force as much juice as I can through the sieve with

0:21:13 > 0:21:16the back of a ladle cos I don't want to waste a thing

0:21:16 > 0:21:20when you think about all the wine that went in there.

0:21:20 > 0:21:24Plus those expensive mushrooms and the vinegar and everything else.

0:21:24 > 0:21:27Just push as much as I can through.

0:21:27 > 0:21:32That's fine. Let's have a look at the sauce underneath.

0:21:32 > 0:21:36Well, I wouldn't say it was the most photogenic looking sauce, but it

0:21:36 > 0:21:41reminds me, looking into that deep pan, like being on Bodmin Moor

0:21:41 > 0:21:44in the dead of night, looking into a sea trout pool.

0:21:44 > 0:21:47Anyway, talking of sea trout, let's go on and cook some,

0:21:47 > 0:21:49bake it in the oven.

0:21:49 > 0:21:52First, you brush the fillets with melted butter

0:21:52 > 0:21:56and season very lightly with salt on the cut side.

0:21:56 > 0:22:00Sea trout's also called salmon trout because it follows the same

0:22:00 > 0:22:04migratory pattern as salmon and also eats prawns out at sea.

0:22:04 > 0:22:06Hence its pink colour.

0:22:06 > 0:22:10Fold those fillets over and put in a nice ovenproof dish

0:22:10 > 0:22:13and season on the outside as well.

0:22:13 > 0:22:18Then cover with foil and bake in a hot oven for 20 minutes.

0:22:18 > 0:22:20I know I said the sauce was complicated,

0:22:20 > 0:22:24but I always believe that cooking a fish should be very simple.

0:22:24 > 0:22:26Just heat and seasoning.

0:22:26 > 0:22:30Don't lose those juices. They add so much to the sauce.

0:22:30 > 0:22:34Now, sprinkle the prawns over the fillets of fish and keep them

0:22:34 > 0:22:38warm somewhere while you finish off. Whisk in some chilled butter.

0:22:38 > 0:22:41Now, this enriches the sauce, thickens it

0:22:41 > 0:22:43and gives it a nice shine.

0:22:43 > 0:22:46The French, of course, have a word for this.

0:22:46 > 0:22:48It's called monte au beurre.

0:22:48 > 0:22:52Now all you need to do is season with a little salt and lemon juice,

0:22:52 > 0:22:54a final whisk and it's done.

0:22:55 > 0:22:59And now pour right over the prawns and those lovely fillets of fish.

0:22:59 > 0:23:02And add a sprinkling of parsley.

0:23:02 > 0:23:05Farmed fish really does have its moment.

0:23:05 > 0:23:08No, I wouldn't cook this with wild sea trout,

0:23:08 > 0:23:11but it's so good with these fillets.

0:23:23 > 0:23:25Great stuff from Rick, as always.

0:23:25 > 0:23:28You can make lots of great savoury sauces with red wine.

0:23:28 > 0:23:31Not only for fish, but you can use them desserts too.

0:23:31 > 0:23:34I'm going to show you one right now that goes really well with

0:23:34 > 0:23:38one other ingredient, actually two ingredients.

0:23:38 > 0:23:42You've got red wine over here. I'm using St Emilion, there is a reason.

0:23:42 > 0:23:46Over in St Emilion, which is on the top of a hill, it's a

0:23:46 > 0:23:49famous area of France, famous for very good wine,

0:23:49 > 0:23:53they have a bakery in the square that sells macaroons.

0:23:53 > 0:23:55Some people say "macaron", some "macaroon".

0:23:55 > 0:23:58Some say they are macaron before they're glued together,

0:23:58 > 0:24:01then they're macaroons. I don't know. I don't care.

0:24:01 > 0:24:06But I can't believe a Yorkshireman's gone out to a shop beginning

0:24:06 > 0:24:09with H, a very famous one, and bought these yesterday - 20 quid!

0:24:09 > 0:24:12- Look at that, for 12!- No!- Yeah.

0:24:12 > 0:24:14We're going to use these to make a chocolate mousse.

0:24:14 > 0:24:16This is dark chocolate.

0:24:16 > 0:24:19Dark chocolate and red wine work fantastically together.

0:24:19 > 0:24:22Chocolate mousse is chocolate, cream and egg white.

0:24:22 > 0:24:25You can do a chocolate ganache, which is

0:24:25 > 0:24:28those two ingredients, you end up with chocolate truffles,

0:24:28 > 0:24:30this is going to be a chocolate mousse,

0:24:30 > 0:24:33so I'm going to put egg whites in as well.

0:24:33 > 0:24:35You're not a great fan of puddings.

0:24:35 > 0:24:39I love puddings, but I tend to try and stay away from them really.

0:24:39 > 0:24:42And I'm about to put three tonne of cream in!

0:24:42 > 0:24:45I love puddings, but once I start eating them

0:24:45 > 0:24:48and I get into that thing, that's it, I'm off!

0:24:48 > 0:24:53- A Yorkshire lass.- Yeah.- How did you get into acting, then?- Usual.

0:24:53 > 0:24:58I went to drama school, so I went to sixth form, then drama school

0:24:58 > 0:25:02and then got an agent and went from there really.

0:25:02 > 0:25:04Got an agent,

0:25:04 > 0:25:08but it was quite a while before you had your big...step...and

0:25:08 > 0:25:12move forward when you got Footballers' Wives,

0:25:12 > 0:25:15- which was massive at the time.- Yeah.

0:25:15 > 0:25:17It took a long time and there was a lot of rejection,

0:25:17 > 0:25:21- as there is with any acting.- A lot of waiting tables, that kind of stuff.

0:25:21 > 0:25:24Absolutely. Leaflet dropping. Cleaning, stuff like that.

0:25:24 > 0:25:26And then I was just about to...

0:25:26 > 0:25:30My father and I were sitting down one day and I decided that at some

0:25:30 > 0:25:33point, I'd have to accept that maybe it just wasn't going to work out.

0:25:33 > 0:25:37I was going to apply to go to teacher training college to teach infants,

0:25:37 > 0:25:40which would have been a job that I would have loved as well.

0:25:40 > 0:25:43And then, literally, within about a week,

0:25:43 > 0:25:47I got a call and went for the audition and got

0:25:47 > 0:25:51the job in Footballers' Wives, so it turned round really quickly.

0:25:51 > 0:25:53It went crazy.

0:25:53 > 0:25:57- Footballers' Wives, great show, I have to say, but it went mad.- Yeah.

0:25:57 > 0:26:00The first series went a bit crazy for you.

0:26:00 > 0:26:03Yeah, I think it was one of those things that it could have gone

0:26:03 > 0:26:07- one way or the other.- Just going to whip this up. We can still hear you!

0:26:07 > 0:26:10We knew that it had all the right ingredients, as it were,

0:26:10 > 0:26:12but you never know how people are going to receive it.

0:26:12 > 0:26:16But they received it the way that we'd hoped

0:26:16 > 0:26:21and so it went off and now it's in loads of different countries,

0:26:21 > 0:26:23so people are really enjoying it.

0:26:23 > 0:26:26The great thing for you, not only just doing that,

0:26:26 > 0:26:30that finishes, you had a feisty character in that, and you go

0:26:30 > 0:26:33straight into Bad Girls, which is the same production company.

0:26:33 > 0:26:36Yeah, it was the same production company and Brian Park,

0:26:36 > 0:26:39the executive producer of Shed.

0:26:39 > 0:26:42Go on, I'm just making a bit of noise.

0:26:42 > 0:26:47He basically came up with a storyline which meant that my character

0:26:47 > 0:26:51got arrested for having possession of too much cocaine and then

0:26:51 > 0:26:55I got sent to prison and then arrived in Bad Girls, which was great.

0:26:55 > 0:26:58It was the first time that had happened.

0:26:58 > 0:27:00It was a really interesting idea.

0:27:00 > 0:27:03Again, we didn't know whether that was going to work,

0:27:03 > 0:27:06but it did and that was brilliant as well. I was really lucky.

0:27:06 > 0:27:09Those five years' work were fab, really enjoyed it.

0:27:09 > 0:27:11- And from there, Holby Blue.- Yes.

0:27:11 > 0:27:15I think after I'd done Footballers' Wives, I wanted to

0:27:15 > 0:27:19kind of maybe move away from playing that kind of character.

0:27:19 > 0:27:23When you're younger, you always think that you want to be able to

0:27:23 > 0:27:26play loads of different types of characters and not get typecast.

0:27:26 > 0:27:29And so I went off and did a lot of travelling,

0:27:29 > 0:27:32I did some presenting, did all sorts of different stuff,

0:27:32 > 0:27:35and then played the character in Holby Blue, which was completely the

0:27:35 > 0:27:39opposite to the one in Footballers' and that was great as well.

0:27:39 > 0:27:43Did two years of that and then met my Jim, got pregnant and had a baby.

0:27:43 > 0:27:46And then it suddenly just goes nuts for you again because you've been a

0:27:46 > 0:27:51fan of this show that you've been in now, most people have, EastEnders.

0:27:51 > 0:27:55That must have been a fantastic phone call when you got that.

0:27:55 > 0:27:56Yeah, definitely.

0:27:56 > 0:27:59I remember watching the first episode of EastEnders

0:27:59 > 0:28:03- and I was a massive Angie Watts and Den fan.- Dirty Den!- Oh, yeah!

0:28:03 > 0:28:06So, on and off, I've watched it since it started.

0:28:06 > 0:28:11Yeah, getting that phone call was quite something, it really was.

0:28:11 > 0:28:14It's fair to say that all the characters that you've played,

0:28:14 > 0:28:16they've not been Shakespeare, they've been...

0:28:16 > 0:28:18I don't know what you mean(!)

0:28:18 > 0:28:22They've been pretty hard-hitting, very feisty characters.

0:28:22 > 0:28:25Is that something that you look for when you're looking for a part

0:28:25 > 0:28:27or is that just what you've been cast anyway?

0:28:27 > 0:28:32When I took on the role in Holby Blue, I did that on purpose

0:28:32 > 0:28:35because it was a contrast to playing that kind of character,

0:28:35 > 0:28:39which really was the main character that I played.

0:28:39 > 0:28:42But then I've done a bit of a loop really,

0:28:42 > 0:28:44so I pulled away from all that

0:28:44 > 0:28:48and now I find myself being drawn back into playing that kind of role.

0:28:48 > 0:28:51- I just love it.- Love it. Right, just got to quickly run through this.

0:28:51 > 0:28:54This is how to make a quick chocolate mousse.

0:28:54 > 0:28:57You can either add the chocolate to that, that to that, whatever,

0:28:57 > 0:28:59but the idea is you allow this to cool down slightly

0:28:59 > 0:29:02and we add the chocolate to your cream.

0:29:02 > 0:29:06This is melted chocolate. You can experiment with different flavours.

0:29:06 > 0:29:07Add a little butter as well.

0:29:07 > 0:29:13Keeping the whisked egg whites, what I do is whisk it with a whisk first

0:29:13 > 0:29:17and it starts to come together and then quickly, I add my egg whites.

0:29:17 > 0:29:19The reason why I do this is cos it

0:29:19 > 0:29:22actually folds in together much quicker.

0:29:22 > 0:29:28And we fold that in like that. And that is a chocolate mousse done.

0:29:28 > 0:29:33Serve it in a glass, open a restaurant, eight quid!

0:29:33 > 0:29:36But nice and simple and the idea is you just keep it nice and light.

0:29:36 > 0:29:39If you want it lighter, you can put more whipped egg whites in there.

0:29:39 > 0:29:41That's the idea for that.

0:29:41 > 0:29:44I've got these little biscuits, these tuiles in the oven,

0:29:44 > 0:29:48which are the ingredients we've got there - flour, icing sugar, butter

0:29:48 > 0:29:52and egg white, make a biscuit, which I'm going to take out.

0:29:52 > 0:29:54When you're going to be on EastEnders,

0:29:54 > 0:29:58is it going to be a long contract? It's difficult to tell us.

0:29:58 > 0:30:01- Your storyline is obviously going to progress.- Yeah.

0:30:01 > 0:30:05Is it something that's going to go on for a long time?

0:30:05 > 0:30:08- You mentioned the fact that typecasting...- Sure.

0:30:08 > 0:30:11Initially, it was seven episodes and then I did those

0:30:11 > 0:30:14and then they asked if I'd go back and do another three months.

0:30:14 > 0:30:17So at the moment, that's where I'm at.

0:30:17 > 0:30:21Yeah, and the storylines are developing and we're starting to see

0:30:21 > 0:30:25much more of the character over the next few weeks, but it's

0:30:25 > 0:30:29exciting and interesting and I love being part of that whole institution.

0:30:29 > 0:30:32It's a brilliant place to work and they're all amazing people.

0:30:32 > 0:30:34- Really lucky.- Absolutely.

0:30:34 > 0:30:37I'm just going to show you these little biscuits.

0:30:37 > 0:30:41You can take two peppermills, while these biscuits are still warm,

0:30:41 > 0:30:48and the idea is you just fold them over the...

0:30:48 > 0:30:52While they're warm, they're supple. So you can lift them up.

0:30:52 > 0:30:56You can twist them into all different shapes.

0:30:56 > 0:30:59But as they cool down, they go solid.

0:30:59 > 0:31:03The idea is we've got our chocolate mousse there, the macaroons, the red wine underneath, we've got

0:31:03 > 0:31:07a little bit of white chocolate, which we can grate over the top.

0:31:07 > 0:31:10You can serve it like that, cherries on the top,

0:31:10 > 0:31:14that kind of stuff, but the idea is with this little tuile,

0:31:14 > 0:31:16you see it's firmed up, you can

0:31:16 > 0:31:22get a bit of icing sugar or cocoa powder over the top.

0:31:22 > 0:31:26It just adds a little bit of biscuit to it.

0:31:26 > 0:31:28Oh, that's pretty, isn't it?

0:31:28 > 0:31:30Oops!

0:31:30 > 0:31:33- Oh, no!- That's only a fiver now! Look at that!

0:31:33 > 0:31:35- There you go.- Wow!

0:31:35 > 0:31:39- There you go. Dive into that. - Thank you.- Tell me what you think.

0:31:39 > 0:31:41It's nice and simple.

0:31:41 > 0:31:44That's done literally in five minutes, it's easy.

0:31:44 > 0:31:47- It's very chocolate-y! - That is gorgeous.

0:31:51 > 0:31:54I'm so glad she likes her desserts and if you'd like to have a go at

0:31:54 > 0:31:57making that chocolate mousse or try your hand at any of the

0:31:57 > 0:32:01recipes from today's show, they're only a click away on our website -

0:32:01 > 0:32:02bbc.co.uk/recipes.

0:32:02 > 0:32:05We're not live today, so instead we're looking back at some

0:32:05 > 0:32:08of the classic recipes from the Saturday Kitchen back catalogue.

0:32:08 > 0:32:10Next up is Sat Bains.

0:32:10 > 0:32:12He's serving up pork that's from a pig

0:32:12 > 0:32:14that's fed on smoky bacon crisps.

0:32:14 > 0:32:18Yes, you heard it right. Smoky bacon crisps. Tastes good though.

0:32:18 > 0:32:22- Now, on the menu today is what, Sat? - We're going to do belly pork.

0:32:22 > 0:32:25It's from a village near Nottingham, near Wellow.

0:32:25 > 0:32:27It's about six miles away from the restaurant.

0:32:27 > 0:32:31And one of the diets used is crisps. Smoky bacon crisps, in particular.

0:32:31 > 0:32:34- And as you can see, it gives it a lovely fat.- Look at that!

0:32:34 > 0:32:37- I haven't seen pork belly like that for a long time.- It's incredible.

0:32:37 > 0:32:38We're going to get some salt.

0:32:38 > 0:32:41And this is with a piccalilli which I'm going to be doing now.

0:32:41 > 0:32:44Piccalilli is something quite British.

0:32:44 > 0:32:47I've also got some teriyaki to put the balance of the two

0:32:47 > 0:32:50different...acidity... sweet and sour.

0:32:50 > 0:32:55- That needs salting for 24 hours.- So piccalilli is vinegar, some chilli.

0:32:55 > 0:32:57- Some veg, some cauliflower. - Heated up.

0:32:57 > 0:33:00This is going to be what it looks like after around 24 hours

0:33:00 > 0:33:03and it's osmosis, it draws the moisture out.

0:33:03 > 0:33:05- Osmosis.- So it's a lot firmer.

0:33:05 > 0:33:09I haven't heard that since I was in geography class. With a nettle.

0:33:09 > 0:33:11- So I'm going to wash my hands. - Osmosis.

0:33:11 > 0:33:14So basically, we've got the vinegar, two different types of vinegar

0:33:14 > 0:33:18and then we've got the chilli, brought to the boil,

0:33:18 > 0:33:21and then this is a mixture of turmeric, mustard.

0:33:21 > 0:33:24It's all going to go in there.

0:33:24 > 0:33:30Again, it's an Asian influence from when the Raj, you know,

0:33:30 > 0:33:32the British ruled India.

0:33:32 > 0:33:35- Yeah.- And what we've got here is the teriyaki.

0:33:35 > 0:33:37I've got soy, mirin, a little sesame and honey

0:33:37 > 0:33:41and we're going to make a glaze out of that, so you can reduce that down.

0:33:41 > 0:33:44- Another country you're putting in! - Yes.

0:33:44 > 0:33:47Being Asian myself, in terms of my heritage, I thought it would

0:33:47 > 0:33:49be a nice little twist.

0:33:49 > 0:33:52But again, the dishes we use at the restaurant at the moment

0:33:52 > 0:33:55are all British, so what I've got here is the actual pork.

0:33:55 > 0:33:57I've poached it in a vacuum.

0:33:57 > 0:34:00You can do it in a pressure cooker, takes about an hour.

0:34:00 > 0:34:02Or you can do it in the oven, a little bit of stock.

0:34:02 > 0:34:04You just braise it, bit of foil, about 110 degrees,

0:34:04 > 0:34:06takes about four or five hours.

0:34:06 > 0:34:09- Pressure cookers are great for cooking pork belly.- Incredible.

0:34:09 > 0:34:12You take them out and then you roast them again.

0:34:12 > 0:34:14The secret is once it's cooked, press it.

0:34:14 > 0:34:17I've got some apple balsamic, which I'm going to get on in a minute,

0:34:17 > 0:34:21but I'm just going to get a nice fatty piece, just a little slice.

0:34:21 > 0:34:25- A northern slice, should I say? Look at that.- That's that bit, mate!

0:34:25 > 0:34:28- A northern slice! - And again, you don't

0:34:28 > 0:34:31need any fat for this cos there's enough here to render it down.

0:34:31 > 0:34:33How long's that been in the fridge for?

0:34:33 > 0:34:35- That's been pressing for around 24 hours.- Right.

0:34:35 > 0:34:38You can do it for a minimum of about four,

0:34:38 > 0:34:40but you want to get that really compact.

0:34:40 > 0:34:44In here, I'm going to get some apple balsamic. This is from Suffolk.

0:34:44 > 0:34:48They use Suffolk apples when they're in season and make a lovely balsamic.

0:34:48 > 0:34:52- It's a lovely flavour.- You can use it for dressing as well.- Yeah.

0:34:52 > 0:34:55- Pork, apple, classic combination. - Of course, yes.

0:34:55 > 0:34:59So we've got the onions and the cauliflower, which of course

0:34:59 > 0:35:05is in piccalilli, together with some cucumber and you salt this.

0:35:05 > 0:35:09So chop everything up and then just drizzle it with some rock salt,

0:35:09 > 0:35:11or rather some sea salt,

0:35:11 > 0:35:14and then just leave that for a good hour or two,

0:35:14 > 0:35:17drain it off and then we make a sauce out of that,

0:35:17 > 0:35:20- add it to it and that's piccalilli. - This pork again, the beauty of it,

0:35:20 > 0:35:23we've used it in the restaurant for about four years,

0:35:23 > 0:35:26and Johnny, our butcher, who is based in Mansfield Road, in Sherwood,

0:35:26 > 0:35:29this is the pork we use for our bacon as well.

0:35:29 > 0:35:33So you imagine the bacon being lovely pieces of streaky bacon,

0:35:33 > 0:35:37no moisture comes out. So when you cook it, it just goes crispy.

0:35:37 > 0:35:41- Fantastic.- Beautiful. - Look at that caramelisation.

0:35:41 > 0:35:43A little bit of fat's rendering,

0:35:43 > 0:35:45but you're going to get this lovely caramelisation.

0:35:45 > 0:35:50We'll do all four sides and then start basting it with this reduction of teriyaki.

0:35:50 > 0:35:53Just go through that. That's your salted vegetables there.

0:35:53 > 0:35:57And what you need to do is just wash them off when they're soft.

0:35:57 > 0:35:59You just rinse them through.

0:35:59 > 0:36:04Congratulations, the Good Food Guide. You're...third?

0:36:04 > 0:36:07We were blown away, yeah.

0:36:07 > 0:36:11We were sixth last year and then this year, we hit number three.

0:36:11 > 0:36:14And they gave us nine out of ten, so quite an achievement.

0:36:14 > 0:36:17- Very proud of the team. They work very hard.- Fantastic.

0:36:17 > 0:36:19Yeah, the pressure's on now.

0:36:19 > 0:36:22I'd prefer if they had given me a seven!

0:36:22 > 0:36:27- A chef's life. Pressure is our life.- That's true.

0:36:27 > 0:36:30- And your ethos is still, local produce with a twist.- Yeah.

0:36:30 > 0:36:34We use influences from all over the world, but we use British produce.

0:36:34 > 0:36:37That's really important, to celebrate.

0:36:37 > 0:36:41But the techniques that you have in cooking are very, you know,

0:36:41 > 0:36:44you were one of the first really, I suppose,

0:36:44 > 0:36:48of UK chefs to really start that cooking, would that be right?

0:36:48 > 0:36:51- And Heston?- No, I'd say Heston was without a doubt.

0:36:51 > 0:36:53But we're trying to learn our craft

0:36:53 > 0:36:56and using different techniques to enhance the flavour.

0:36:56 > 0:36:59- We don't want to overpower. You still want to taste pork.- Yeah.

0:36:59 > 0:37:01I think what you're going to taste today is the true

0:37:01 > 0:37:04Nottinghamshire pork with a beautiful acidic piccalilli

0:37:04 > 0:37:07and something that's very fresh, little florets of caulie

0:37:07 > 0:37:10and apple that's really acidic.

0:37:10 > 0:37:14- Right.- So that's getting nice and caramelised, as you can see.

0:37:14 > 0:37:17As well as the restaurant, you're busy doing a lot of these

0:37:17 > 0:37:19- festivals cos they're all over the place.- Yeah.

0:37:19 > 0:37:21Particularly all over the world.

0:37:21 > 0:37:24We were in San Francisco a few weeks ago with Claude Bosi, as you know.

0:37:24 > 0:37:27But this piccalilli made me think of him cos it would have gone

0:37:27 > 0:37:30really well with his pork pie before he turned it into a sauce.

0:37:30 > 0:37:34The pork pie, he blitzed it into a sauce!

0:37:34 > 0:37:37Quite weird. I've never seen that done before but it tasted delicious.

0:37:37 > 0:37:41So I'm just going to take some of this fat off cos I'm going to

0:37:41 > 0:37:43start glazing the actual pork now.

0:37:43 > 0:37:46And all you do, you tip this on, now it's reduced a bit.

0:37:50 > 0:37:53So this is the process of teriyaki.

0:37:53 > 0:37:56Glazing it and glazing it as it's reducing. Look at that.

0:37:56 > 0:37:58It gets golden.

0:37:58 > 0:37:59Yeah.

0:37:59 > 0:38:03- So we just need to blend the piccalilli.- Yeah.

0:38:03 > 0:38:07So the idea is, we've got the sauce boiling.

0:38:07 > 0:38:09If you wanted to make a piccalilli,

0:38:09 > 0:38:12what you would do with this is you would take...just pour

0:38:12 > 0:38:15the sauce over the top of the veg and leave it just in a container.

0:38:15 > 0:38:18Leave it in a container, anything up to three months.

0:38:18 > 0:38:22What happens is you end up with this lovely store cupboard ingredient.

0:38:22 > 0:38:25Keep it in the fridge though, and any time you've got a pork pie,

0:38:25 > 0:38:29anything like that, a sausage stew, add some on the side, it's fantastic.

0:38:29 > 0:38:32- Yeah.- So we're just getting this apple, cut it into little dice,

0:38:32 > 0:38:36it's going to be served with salt and the idea is we're going to get

0:38:36 > 0:38:41this lovely salty apple, which goes again really well with the pork.

0:38:41 > 0:38:43Now that teriyaki that you've done there,

0:38:43 > 0:38:47if anybody wanted any chicken, fish, you do it exactly the same way.

0:38:47 > 0:38:48Exactly the same.

0:38:48 > 0:38:51Again, you only want to finish it cos the pan's very hot,

0:38:51 > 0:38:54so it's about creating a nice little glaze.

0:38:54 > 0:38:56Yeah.

0:38:56 > 0:39:00So the idea is we blend all this piccalilli now.

0:39:00 > 0:39:04And then when you've got it blended, pass it through a sieve

0:39:04 > 0:39:08and we end up with this sort of smooth sauce at the end of it.

0:39:08 > 0:39:11It's as easy as that. Like magic.

0:39:11 > 0:39:14So that's perfectly glazed now for me.

0:39:14 > 0:39:16- Yeah.- If you look at that, it's really rich.

0:39:19 > 0:39:22And what we've got here is Johnny, our butcher, does some sonka,

0:39:22 > 0:39:25which is a Hungarian air-dried ham, which is

0:39:25 > 0:39:31very nice smoked. We're using a bit of, er, pancetta, sorry, er...

0:39:31 > 0:39:34- Parma ham.- Parma ham.- Thank you, I'm glad you're here.- Yes!

0:39:34 > 0:39:37- THEY LAUGH I couldn't remember it. - Parma ham.- Parma ham.

0:39:37 > 0:39:40All you do, you slice it and what it does, it gives a lovely contrast,

0:39:40 > 0:39:44you roll it in the actual ham. You've got two different textures and notes.

0:39:44 > 0:39:48You said particularly, this pork is...it's the way that it's fed as well.

0:39:48 > 0:39:49Without a doubt.

0:39:49 > 0:39:52You see the layer of fat on there and that's where flavour is.

0:39:52 > 0:39:55- But you mentioned crisps.- Yeah!

0:39:55 > 0:39:58I went there to have a look and there was a van turned up with

0:39:58 > 0:40:01a sign of a crisp factory and I said, "What's that for?"

0:40:01 > 0:40:04Basically all the broken crisps are fed as part of the diet

0:40:04 > 0:40:07and that's what gives it that lovely saturated fat,

0:40:07 > 0:40:08to give it that level of fat to the pork.

0:40:08 > 0:40:11Now people will think smoky bacon but it's actually...

0:40:11 > 0:40:14- It's a flavouring, a natural flavouring. - It's a natural flavouring.

0:40:14 > 0:40:16- I thought the same, but yeah. - Yeah. There you go.

0:40:16 > 0:40:19It's part of the diet of the pigs, of course they will eat that.

0:40:19 > 0:40:21They eat natural food, it's fantastic, and I've seen them.

0:40:21 > 0:40:23They absolutely look beautiful.

0:40:23 > 0:40:25We just need some little florets of cauliflower.

0:40:25 > 0:40:27- Don't you mix it. Oh, fantastic.- Done.

0:40:27 > 0:40:30We just sort of dress it, again, piccalilli, you want quite a bit

0:40:30 > 0:40:34because you want to make sure you get the balance of the two.

0:40:34 > 0:40:37The balsamic is going to end up being reduced and what I've done,

0:40:37 > 0:40:39- I've got some done already which is reduced and chilled.- Yeah.

0:40:39 > 0:40:41Because you want it like a nice syrup.

0:40:41 > 0:40:43You put the pork on.

0:40:44 > 0:40:46Do you want the apple dressing, a bit of olive oil?

0:40:46 > 0:40:50- Just a bit of salt and olive oil. I've got salt.- There you go.

0:40:50 > 0:40:52There you go.

0:40:52 > 0:40:55Again, if you think about it, when you're eating it you want a bit

0:40:55 > 0:40:59of everything, so you just want it dressed, just scatter it all around.

0:41:00 > 0:41:03The apple for me is what makes it. It's quite acidic.

0:41:03 > 0:41:05- It's Granny Smiths.- Yeah.

0:41:07 > 0:41:09You just want a few pieces of the apple.

0:41:09 > 0:41:11You just put some of the apple balsamic.

0:41:14 > 0:41:15Nice.

0:41:15 > 0:41:19Finish it with cumin, and again, when the cumin hits the heat,

0:41:19 > 0:41:22it releases its flavour and again, not too poncey.

0:41:22 > 0:41:25You just throw some coriander over it.

0:41:27 > 0:41:29So remind us what that is again?

0:41:29 > 0:41:32- So belly pork with piccalilli. - That's the reason why

0:41:32 > 0:41:33he's the third best restaurant in the UK.

0:41:33 > 0:41:35SAT LAUGHS

0:41:39 > 0:41:43Absolutely brilliant. Well, you get to dive into this and have a taste.

0:41:43 > 0:41:47- It looks beautiful, I have to say. - Wow.- There you go.

0:41:47 > 0:41:50- Ten out of ten for presentation. - There you go, dive in.- Very good.

0:41:50 > 0:41:53That little bit of cumin at the end, that's just the powdered cumin?

0:41:53 > 0:41:56Just a bit of spice, yeah. It lifts the piccalilli.

0:41:56 > 0:41:58- Is this one of your most popular dishes?- It will be now.- Yeah.

0:41:58 > 0:41:59THEY LAUGH

0:41:59 > 0:42:03I'll order some more pork! Trying to get some pork!

0:42:03 > 0:42:05- Mm.- You put this on at lunch, or an evening?

0:42:05 > 0:42:07We do it at dinner. The tasting menu.

0:42:07 > 0:42:11- But then that's the big portion, we normally just do one piece.- Yeah.

0:42:11 > 0:42:13- As part of a... - A ten-course menu.

0:42:13 > 0:42:16- A ten-course menu, there you go. Happy with that?- Mm. That's lovely.

0:42:16 > 0:42:21- Really.- Something you'd attempt to do at home?- Er...- Maybe not.

0:42:21 > 0:42:25I'm all right, if I have a really good recipe book which takes

0:42:25 > 0:42:27you through step-by-step, I'm good.

0:42:27 > 0:42:29And five chefs behind you, that as well.

0:42:33 > 0:42:36That piccalilli was delicious and well worth trying at home.

0:42:36 > 0:42:39Now it's time for a vintage slice of Keith Floyd.

0:42:39 > 0:42:42Today, he's in the Pays Basque region of France.

0:42:45 > 0:42:48These farmers aren't posing for picture postcards, you know.

0:42:48 > 0:42:52They're an essential part of this unique region and the landscape

0:42:52 > 0:42:55is dotted with these rather delicious looking stacks of fern.

0:42:55 > 0:42:58They remind me of crunchy Walnut Whips,

0:42:58 > 0:42:59but the Spanish influence abounds.

0:42:59 > 0:43:03The cooking is highly spiced and gutsy and it's simple to cook

0:43:03 > 0:43:05and not wildly expensive.

0:43:06 > 0:43:09This place is like a morgue. There's nobody here.

0:43:09 > 0:43:14Not a soul, look. 48 different tables and not an order in the place.

0:43:14 > 0:43:16Well, it is January, after all.

0:43:16 > 0:43:19And you know how we bust into these places and we scrounge things

0:43:19 > 0:43:22and we put their patrons to a lot of inconvenience? Well, I thought

0:43:22 > 0:43:24they could have the afternoon off and I'd cook my own lunch.

0:43:24 > 0:43:26It seems quite elementary, doesn't it?

0:43:26 > 0:43:29And one of the things that the Basque's people are very, very

0:43:29 > 0:43:32proud about are their red peppers. Come down here a minute, Clive.

0:43:32 > 0:43:33They love their red peppers.

0:43:33 > 0:43:36They love their green peppers and they love their onions.

0:43:36 > 0:43:39In fact, those are the colours of Pays Basque.

0:43:39 > 0:43:43Also they're very proud of their jambon de Bayonne, which is an essential part

0:43:43 > 0:43:46of this wonderful chicken dish that I'm going to cook today.

0:43:46 > 0:43:48Slide over here a bit, old bean.

0:43:48 > 0:43:50Little pieces of lovely maize-fed free-range chicken,

0:43:50 > 0:43:53but I'm using just the legs because that's quite economical.

0:43:53 > 0:43:55I've seasoned them with salt and pepper.

0:43:55 > 0:43:59Over here a bit, some beautiful fresh tomatoes, which I've peeled,

0:43:59 > 0:44:01skinned and crushed up.

0:44:01 > 0:44:04And then one thing the little dish must have is

0:44:04 > 0:44:07some of their famous red pimiento powder, which is a little bit spicy.

0:44:07 > 0:44:10So what I'll do is a bit of chopping up, a bit of cooking,

0:44:10 > 0:44:13a little glass of Monsieur Bonnet's special wine,

0:44:13 > 0:44:18because it's Mr Bonnet's hotel that we're staying in. And as they say,

0:44:18 > 0:44:21a day without wine is like a day without...you know what I mean?

0:44:22 > 0:44:25So, the director says I haven't been doing enough chopping,

0:44:25 > 0:44:28I haven't been demonstrating enough of my culinary skills recently,

0:44:28 > 0:44:33so we'll put that right and chop up a few onions. Like that,

0:44:33 > 0:44:38because we need to fry those in a moment in with some lovely lard.

0:44:38 > 0:44:41This is a dish in the Pays Basque. You don't use olive oil down here.

0:44:41 > 0:44:44You don't use butter. You don't use corn oil.

0:44:44 > 0:44:47As I've said before, in fact, you use either goose fat,

0:44:47 > 0:44:50duck fat or pork fat. I have to chop those green peppers up.

0:44:50 > 0:44:53Which I do. Are you going to show them this, Clive?

0:44:53 > 0:44:57Come on, I'm doing my best here to be jolly sporty on this quiet

0:44:57 > 0:45:01January afternoon. Bashing away with the old sharp knife. You see?

0:45:01 > 0:45:03People like to watch me do this

0:45:03 > 0:45:06because they hope I'm going to cut my fingers, but I never do.

0:45:06 > 0:45:11Right, cut all those up, then this one. Very elementary, very simple.

0:45:13 > 0:45:17Then we need some Bayonne ham cut into little tiny pieces.

0:45:17 > 0:45:19I'll explain where all these bits go in a minute

0:45:19 > 0:45:22when we move over to the stove but that will be in a little while.

0:45:22 > 0:45:26Chop, chop, chop those into small bits, a bit finer I think.

0:45:26 > 0:45:29Pleased with me so far? I'm quite enjoying myself.

0:45:29 > 0:45:33I've got the whole hotel to myself. There's about 800 rooms here.

0:45:33 > 0:45:36There's only the BBC crew staying in it, which must be

0:45:36 > 0:45:37a bit of a turn-off for the owners.

0:45:37 > 0:45:40There we are, a bit of chopped parsley which goes in later.

0:45:40 > 0:45:44Lovely fresh thyme. Look, I've made a little rainbow. Isn't that pretty?

0:45:44 > 0:45:47A bit of chopped thyme down the edge there.

0:45:47 > 0:45:51A little bit of pimiento I'll put there just add the effect.

0:45:51 > 0:45:55Stay on that, Clive. No, stay on that, please. Thank you very much.

0:45:55 > 0:45:59Because we've got to cut because I'm going over to the stove, OK?

0:46:01 > 0:46:04OK. Well, you see, into this little pan - the ideal meal for one person

0:46:04 > 0:46:06but that's the trouble with borrowing things,

0:46:06 > 0:46:10you have to take what you're given, ha-ha - are the chopped onions,

0:46:10 > 0:46:12the little pieces of jambon de Bayonne, which is

0:46:12 > 0:46:16ham from Bayonne, get it? OK, and some lovely, lovely lard.

0:46:16 > 0:46:22Next, we put in the already seasoned little leglets of poulet de mais,

0:46:22 > 0:46:24that is to say chicken which has been raised on corn.

0:46:24 > 0:46:27A lot of that is grown around here.

0:46:27 > 0:46:30I do hope the cameraman's taken a picture of those corn stores

0:46:30 > 0:46:32otherwise that remark will be quite pointless, won't it?

0:46:32 > 0:46:34That's why the chickens are yellow.

0:46:34 > 0:46:37Anyway, back to the pot, if you don't mind.

0:46:37 > 0:46:41Let those take a nice golden colour in this quite brisk heat.

0:46:42 > 0:46:43Turn them all over.

0:46:45 > 0:46:49Next in go my red and green peppers.

0:46:52 > 0:46:57Throw those well in, let them take the lard, get them

0:46:57 > 0:46:59seasoned well with the bits of ham.

0:46:59 > 0:47:03Now, if the director - I can manage myself, it's over my here -

0:47:03 > 0:47:07into my little bit of parsley here, look very closely.

0:47:07 > 0:47:09I've put that fierce red pimiento powder, OK?

0:47:09 > 0:47:13And the garlic, to flavour this dish even more. Got it, Clive? Good.

0:47:13 > 0:47:15So that goes in.

0:47:18 > 0:47:21Let it all take the heat really well

0:47:21 > 0:47:26and then finally these chopped tomatoes, all their juices,

0:47:26 > 0:47:28stir it in like that.

0:47:31 > 0:47:32Give it a good...

0:47:32 > 0:47:34PAN BANGS ON THE STOVE

0:47:34 > 0:47:37A good shake like that and let it simmer.

0:47:37 > 0:47:40Clive, can I speak to the customers, please?

0:47:40 > 0:47:42That will take about an hour and 20 minutes to cook, OK?

0:47:42 > 0:47:45I'm going for the stroll. I've booked a table in the dining room.

0:47:45 > 0:47:46I'll see you in there, OK? Bye now.

0:47:46 > 0:47:49MUSIC: "Bolero" by Maurice Ravel

0:47:55 > 0:47:59BBC research has shown that you'll find these pictures of mountains

0:47:59 > 0:48:03just as exhaust...I mean, fascinating as I do, but they were the birthplace

0:48:03 > 0:48:06of Ravel, you know, and look what he did for Torvill and Dean.

0:48:06 > 0:48:09It is said he used to hum it as he strolled on his way down to

0:48:09 > 0:48:12Saint-Jean-de-Luz for a plate of grilled sardines. Yum-yum.

0:48:12 > 0:48:16But seriously, this former whaling port is a great place in winter.

0:48:16 > 0:48:20The Sun King Louis XIV got married here.

0:48:20 > 0:48:23Hemingway liked it and I like Hemingway.

0:48:23 > 0:48:26"We had a good meal, a roast chicken, new green beans,

0:48:26 > 0:48:31"mashed potatoes, a salad and some apple pie and cheese."

0:48:31 > 0:48:34It sounds good, doesn't it? Almost as good in fact

0:48:34 > 0:48:39as my brilliant chicken Basquaise. Look at that, isn't that delicious?

0:48:39 > 0:48:43Anyway, as you can see it's really just down to me and Ernest at the moment,

0:48:43 > 0:48:49so if you wouldn't mind, I'll get on with my lonely little supper.

0:48:49 > 0:48:53So, if there are any publishers out there, I really want to be a novelist, OK?

0:48:53 > 0:48:56So cop this lot. A little piece I've just written.

0:48:56 > 0:48:57HE CLEARS HIS THROAT

0:48:57 > 0:49:03"The cold winter air cleared my head and the mountains capped with snow looked fine.

0:49:03 > 0:49:05"Jake wanted to stop at the auberge for a drink.

0:49:05 > 0:49:08"I said, 'No.' We'd miss the dealing if he did.

0:49:09 > 0:49:12"We walked into Espelette as the sun broke the ridge.

0:49:12 > 0:49:16"The horse fair was going good and the men did their business."

0:49:16 > 0:49:18It is actually quite extraordinary, isn't it?

0:49:18 > 0:49:20Pulitzer Prize for me, I shouldn't be surprised.

0:49:20 > 0:49:23"Pablo was grilling Bayonne ham over charcoal.

0:49:23 > 0:49:28"I took a long pull from my flask and watched Clive take mood shots

0:49:28 > 0:49:33"of men quietly discussing pelota with the easy passion of the aficionado.

0:49:33 > 0:49:37"The women sold hard mountain cheeses on rough tables

0:49:37 > 0:49:41"and stacked spice mountain sausages like gold bars.

0:49:41 > 0:49:44"Jake said it was time Clive won an award for his photography.

0:49:44 > 0:49:49"I took another draw from the flask and wandered off to buy a gateau Basque."

0:49:49 > 0:49:53Which is filled with custard and tastes really good. Ha-ha! Did you like that?

0:49:56 > 0:50:00Anyway, back to the real business - a cooking sketch.

0:50:00 > 0:50:02I've borrowed this wonderful old farmhouse,

0:50:02 > 0:50:05which belongs to a family of elver fishers.

0:50:05 > 0:50:08So, you must come into my kitchen, as we say in the trade.

0:50:08 > 0:50:12Do you know, I've cooked in some grand kitchens in my time,

0:50:12 > 0:50:15in the restaurant kitchens of five-star hotels, on boats, by the

0:50:15 > 0:50:18side of the river, over campfires, but I've never felt so much

0:50:18 > 0:50:21that I'm right in the heart of things as I am in this beautiful place.

0:50:21 > 0:50:23Look at the floor, for example.

0:50:23 > 0:50:25Ancient slabs that have been trodden by Napoleon's soldiers

0:50:25 > 0:50:27and generations of fishermen, peasants

0:50:27 > 0:50:29and people who make these wonderful, wonderful hams.

0:50:29 > 0:50:34Clive, go up and have a look. Superb Bayonne hams,

0:50:34 > 0:50:37which have been salted, salted down for a month.

0:50:37 > 0:50:40They've been allowed to dry for three or four days,

0:50:40 > 0:50:42they've been rubbed in piment rouge

0:50:42 > 0:50:45and hung up there to last for a year so they can fry

0:50:45 > 0:50:48them on sticks or like I'm going to, cook over this wonderful wood fire.

0:50:48 > 0:50:50You'll see Madame sitting next to me quietly.

0:50:50 > 0:50:53She's been here, her family have been here since 1832,

0:50:53 > 0:50:55when they started keeping records. She's about 84.

0:50:55 > 0:50:58She's a wonderful lady who's allowed us in.

0:50:58 > 0:51:01But listen, I must get down to a little bit of cooking

0:51:01 > 0:51:05and you probably saw the rifles over the top there.

0:51:05 > 0:51:08They shot these pigeons I've got in the pot here.

0:51:08 > 0:51:12Very, very simple Basquaise dish which is called a salmis de palombe,

0:51:12 > 0:51:13a little stew of pigeons.

0:51:13 > 0:51:17If you can come in very closely in, Clive, I've got bits of carrot, bits

0:51:17 > 0:51:21of the very same bacon that's hanging from the roof of his kitchen, little

0:51:21 > 0:51:25bits of garlic, bits of onion and the pigeons beautifully golden brown.

0:51:25 > 0:51:28All I have to do to finish off this wonderful, wonderful dish,

0:51:28 > 0:51:30sprinkle a little pepper.

0:51:30 > 0:51:32I'm sorry I'm slurring my words a bit.

0:51:32 > 0:51:34It's very, very hot down here.

0:51:34 > 0:51:37A little pepper, a little salt, a little fresh thyme,

0:51:37 > 0:51:41a little fresh parsley, flame it with the Armagnac of the region.

0:51:41 > 0:51:44Then... Oops, I've dropped the wine!

0:51:44 > 0:51:47Stay there, we can't interrupt a good thing like this just

0:51:47 > 0:51:49because I've knocked over the wine. We pour the wine in.

0:51:51 > 0:51:53Like that.

0:51:54 > 0:51:56Get a good look at that, Clive,

0:51:56 > 0:51:58because the lid's going on any moment now.

0:51:58 > 0:52:02OK? There goes the lid. It takes about an hour to cook that.

0:52:27 > 0:52:29MATCH BEING STRUCK

0:52:32 > 0:52:37Oh, that's better. I always enjoy a cigar in these tranquil moments.

0:52:37 > 0:52:40Yes, you see the director likes the warp and weft

0:52:40 > 0:52:42of the elver fishermen of the Adour River.

0:52:42 > 0:52:44Sadly, I don't care for elvers.

0:52:44 > 0:52:48I know they're celebrated on the River Severn back home,

0:52:48 > 0:52:50where they cook them with eggs and make elver cheese, but these

0:52:50 > 0:52:54little silvery threads are hardy creatures, you know, swimming all the

0:52:54 > 0:52:58way from the Sargasso Sea just to end up cooked in olive oil and chillies.

0:53:04 > 0:53:06It's a brilliant programme, isn't it?

0:53:06 > 0:53:10Cooking, eel-fishing, the wonderful nature sounds, the little coots,

0:53:10 > 0:53:13the weary farmers wending their way home on Mobylettes late at night

0:53:13 > 0:53:16and me, stuck watching the river flow, really,

0:53:16 > 0:53:21with a little pile of stones and a super, simple Basquaise soup.

0:53:21 > 0:53:24Clive, come into this and have a little look what I've been doing here

0:53:24 > 0:53:25while everybody else has been getting cold.

0:53:25 > 0:53:29I've been bubbling up haricot verts and cabbage and goose fat

0:53:29 > 0:53:32and making myself the perfect warming winter snack.

0:53:32 > 0:53:35We don't have tins on Floyd on France, you know.

0:53:35 > 0:53:37We do everything really properly.

0:53:37 > 0:53:41How I made this soup, whole, hard white cabbage, very finely sliced,

0:53:41 > 0:53:46a pound of white haricot beans, dried ones, soaked in water overnight,

0:53:46 > 0:53:49a good dollop of goose fat melted in the pan,

0:53:49 > 0:53:51popped the things in, a litre or two of water,

0:53:51 > 0:53:55a bit of ham, or pork, or sausage if you have it to enrich it.

0:53:55 > 0:53:59Let it simmer for three or four hours and have a really fabulous time.

0:53:59 > 0:54:03Now, what you can do while I enjoy myself here enormously

0:54:03 > 0:54:05is get on with elvers part two.

0:54:07 > 0:54:08An extraordinary thing happened here.

0:54:08 > 0:54:12Madame, walking through shot right now, flatly refused to let me

0:54:12 > 0:54:14film in her kitchen at Chez Pablo in Saint-Jean-deLuz.

0:54:14 > 0:54:17Luckily, the chillies, an essential part of this dish, were not

0:54:17 > 0:54:21so bashful. I don't know why she wouldn't let us in.

0:54:21 > 0:54:23After all, everyone knows how to cook elvers,

0:54:23 > 0:54:25or piballes, as they're called here.

0:54:25 > 0:54:30You simply toss them into very hot olive oil with finely chopped

0:54:30 > 0:54:32chillies for a moment until they turn white, like spaghetti,

0:54:32 > 0:54:34and serve them piping hot.

0:54:34 > 0:54:37You can hear them sizzling in little earthenware bowls.

0:54:37 > 0:54:41Could you fade up the sizzling noises for a moment, please?

0:54:41 > 0:54:43SIZZLING FOOD

0:54:46 > 0:54:47Thank you.

0:54:47 > 0:54:50And you eat them with small wooden forks that don't conduct the heat.

0:54:50 > 0:54:54I have to say though, I was very surprised to learn that even British

0:54:54 > 0:54:58elvers are shipped in tankers down to the Spanish border, where,

0:54:58 > 0:55:02as you can see, they're enthusiastically consumed by one and all.

0:55:02 > 0:55:04And at about seven quid a head, that's quite expensive.

0:55:04 > 0:55:07I wonder if she enjoyed hers? I'd rather have a pigeon.

0:55:17 > 0:55:20There, you see, I've actually cooked it and they, poor things,

0:55:20 > 0:55:22poor souls, whose kitchen we've interrupted,

0:55:22 > 0:55:25whose life we have tipped upside down, are going to have to eat it.

0:55:25 > 0:55:28Messieurs, j'espere que mon petit plat est mangeable.

0:55:28 > 0:55:31Il faut que vous goutez un peu.

0:55:31 > 0:55:34C'est bien, un peu trop cuit, parce que...

0:55:34 > 0:55:35MEN LAUGH

0:55:35 > 0:55:38C'etait cuit depuis quelques heures maintenant.

0:55:38 > 0:55:40Mais quand-meme, c'est un petit pigeonneau.

0:55:40 > 0:55:42Et il reste un peu de sauce.

0:55:42 > 0:55:47This is the moment when the normal hubble and bubble of a busy farmhouse

0:55:47 > 0:55:49goes very quiet.

0:55:49 > 0:55:53There's something about me and the BBC that turns vibrant,

0:55:53 > 0:55:56lively, beautiful Basque characters into statues.

0:55:56 > 0:55:59I wonder if it's my food.

0:55:59 > 0:56:02- C'est bon!- Ca va? Ca va.

0:56:02 > 0:56:04Oui, oui, oui, oui.

0:56:12 > 0:56:16Of course, you can't beat a classic piece of cooking from the great Keith Floyd.

0:56:16 > 0:56:18Now we're not cooking live in the studio today.

0:56:18 > 0:56:19Instead, we've got some of the brilliant

0:56:19 > 0:56:22recipes from the Saturday Kitchen archive for you instead.

0:56:22 > 0:56:24So still to come on today's Best Bites.

0:56:24 > 0:56:27Direct from Ludlow, Will Holland takes on a very determined

0:56:27 > 0:56:30Silvena Rowe at the Saturday Kitchen omelette challenge.

0:56:30 > 0:56:33They were both level pegging on previous attempts, so the pressure

0:56:33 > 0:56:36was really on to see who would get further up the leaderboard.

0:56:36 > 0:56:40And the one and only Ken Hom, "half man, half wok", as he calls himself,

0:56:40 > 0:56:42stir-fries fillet of beef just for us.

0:56:42 > 0:56:45Tender meat is cut into strips and served with onions

0:56:45 > 0:56:49and mint as well as served with some delicious spicy noodles.

0:56:49 > 0:56:52And '80s singer Nik Kershaw faced his Food Heaven or Food Hell.

0:56:52 > 0:56:54Would he get Food Heaven -

0:56:54 > 0:56:57pan-roasted duck with home-made ginger chutney, asparagus and

0:56:57 > 0:57:00Tenderstem broccoli, or would he get his dreaded Food Hell, squid.

0:57:00 > 0:57:02He could be eating crispy breadcrumbed squid with

0:57:02 > 0:57:05a creamy ponzu dressing and Chinese leaf salad.

0:57:05 > 0:57:08Find out what he gets to eat at the end of the show.

0:57:08 > 0:57:11Now, when Allegra McEvedy came to the Saturday Kitchen hobs,

0:57:11 > 0:57:13I knew she was going to make me work really hard,

0:57:13 > 0:57:15but I didn't realise just how hard.

0:57:15 > 0:57:17Take a look at this.

0:57:17 > 0:57:19Good to have you on, Allegra. What are we cooking today?

0:57:19 > 0:57:22We'll do a monkfish and couscous dish. Kind of Moroccan influences.

0:57:22 > 0:57:23Put it in a bag over here.

0:57:23 > 0:57:25This is our beautiful piece of monkfish.

0:57:25 > 0:57:28Cornish monkfish. Over here we've got couscous,

0:57:28 > 0:57:30spring onions, coriander,

0:57:30 > 0:57:32two kinds of cumin, seeds and ground,

0:57:32 > 0:57:35a bit of saffron, preserved lemons.

0:57:35 > 0:57:39- Which we'll get on to later. - Cherry tomatoes and fennel.

0:57:39 > 0:57:40That's what's going in the bag.

0:57:40 > 0:57:42Over here is just a go with salad.

0:57:42 > 0:57:44Nice Greek yoghurt, English radishes...

0:57:44 > 0:57:46Kind of like a tzatziki side.

0:57:46 > 0:57:50Yes. That's sumac, an Iranian spice.

0:57:50 > 0:57:52Which often people would have with bread.

0:57:52 > 0:57:54If they visit Cyprus quite a lot, put it on the top of bread.

0:57:54 > 0:57:57And sesame seeds, and they've bake it. Anyway, here we go.

0:57:57 > 0:57:58Monkfish. Lovely fish.

0:57:58 > 0:58:01Very, very easy to fillet.

0:58:01 > 0:58:03That's what's going to be so great about this dish,

0:58:03 > 0:58:05- it's going to be simple, easy. - Monkfish is an amazing fish.

0:58:05 > 0:58:07It's quite an ugly fish.

0:58:07 > 0:58:0960% waste on it.

0:58:09 > 0:58:12But it was kind of a fish that not

0:58:12 > 0:58:16often chefs used very much. It was always deep-fried in breadcrumbs

0:58:16 > 0:58:18and used a poor man's scampi.

0:58:18 > 0:58:20Yeah, and that's quite dear.

0:58:20 > 0:58:23You can do this with any white fish, really.

0:58:23 > 0:58:24Or salmon, something like that.

0:58:24 > 0:58:26I like the monkfish.

0:58:26 > 0:58:29It used to be called poor man's lobster, cos I like the way...

0:58:29 > 0:58:31If you want to chop on those.

0:58:31 > 0:58:34Also, the cherry tomatoes after that. And quite quickly. Thanks.

0:58:34 > 0:58:35Yes, Chef.

0:58:35 > 0:58:37LAUGHTER

0:58:37 > 0:58:39Thank you very much. I'm making those into medallions.

0:58:39 > 0:58:42You can tell it's her first time. You'll calm down on the second one.

0:58:42 > 0:58:44LAUGHTER

0:58:44 > 0:58:46I do like things to happen.

0:58:46 > 0:58:48So I'm going to make these into little medallions here

0:58:48 > 0:58:51and put those aside once we get the rest of it together.

0:58:52 > 0:58:56So, I'll drop the saffron in here, into the water,

0:58:56 > 0:58:58to infuse a little bit, get that moving.

0:59:00 > 0:59:02- What's next?- If you cut those

0:59:02 > 0:59:05- little cherry tomatoes in half.- OK.

0:59:05 > 0:59:07On your travels, restaurants and bits and pieces

0:59:07 > 0:59:11where you've worked all over the world, I've actually eaten in one

0:59:11 > 0:59:14of your restaurants, probably when you were there.

0:59:14 > 0:59:17- A certain Mr Robert De Niro owned it in New York.- Oh, Bob.

0:59:17 > 0:59:21Bob. Sorry, Bob. Yes, Bob.

0:59:21 > 0:59:23Tell us what it's called?

0:59:23 > 0:59:26Tribeca Grill. It's in the southern part of Manhattan.

0:59:26 > 0:59:29A real experience. Very, very busy. 500 covers a night.

0:59:29 > 0:59:31I was in charge of running the kitchen.

0:59:31 > 0:59:34Didn't you get a special visa to go over there?

0:59:34 > 0:59:35Yeah. I got a visa...

0:59:35 > 0:59:38I was an "alien of extraordinary ability in the culinary arts".

0:59:38 > 0:59:41I know. My dad thought that was hysterical.

0:59:41 > 0:59:43So that's all going in.

0:59:43 > 0:59:46Preserved lemons in there, tomatoes, spring onions in here.

0:59:46 > 0:59:48Want to chop a bunch of that,

0:59:48 > 0:59:50keep a bit on the side, put the rest of it in.

0:59:50 > 0:59:53Yes, Chef. I'm going to get on...

0:59:53 > 0:59:54What did she say?

0:59:54 > 0:59:56- More chopping!- Right, OK.

0:59:56 > 0:59:58More chopping, less talking.

0:59:58 > 1:00:00You can't say that on TV, can you?

1:00:00 > 1:00:03And I suppose your ability in the kitchens there

1:00:03 > 1:00:05led you to win numerous prizes,

1:00:05 > 1:00:08one of which is best cookbook of the year, is that right?

1:00:08 > 1:00:11Yeah, in the States. I'm just cutting this fennel a bit.

1:00:11 > 1:00:14In the States last month, my cookery book did amazingly well.

1:00:14 > 1:00:16It kind of blew me out of the water.

1:00:16 > 1:00:18Best chef's cookery book in the world.

1:00:18 > 1:00:20- In the world?- Apparently. - Really?- That's what it said.

1:00:20 > 1:00:24- America is the world. - That's what it says on the medal, so it's got to be true.

1:00:24 > 1:00:25So there you go, Gordon Ramsay!

1:00:25 > 1:00:28LAUGHTER

1:00:28 > 1:00:29Shh!

1:00:29 > 1:00:31- Go on, then.- Right, so there we go. Fennel's in.

1:00:31 > 1:00:33I've got some foil here.

1:00:33 > 1:00:35Now we'll make our little bags, which is

1:00:35 > 1:00:37where all the magic's going to happen.

1:00:37 > 1:00:39Do you want to rip off two lengths of that?

1:00:39 > 1:00:40Yes, Chef, no problem.

1:00:40 > 1:00:42A little bit of that going in, olive oil,

1:00:42 > 1:00:44just to keep the couscous grains apart.

1:00:44 > 1:00:47- Lovely.- Obviously, you need salt, for the couscous,

1:00:47 > 1:00:49also for the fish. If you don't get the seasoning right at this stage,

1:00:49 > 1:00:51you haven't got a chance.

1:00:51 > 1:00:53That goes straight in like that.

1:00:53 > 1:00:55Lay out two of those.

1:00:55 > 1:00:57- Two of those.- One in my place.

1:00:58 > 1:01:00That's it. Coming along nicely.

1:01:00 > 1:01:02Then, just going to drop in the saffron water,

1:01:02 > 1:01:04just to give it a little kick-start.

1:01:04 > 1:01:06And the rest of the moisture

1:01:06 > 1:01:08to cook the couscous in comes

1:01:08 > 1:01:10out of the fish so that's part of the magic of the dish.

1:01:10 > 1:01:13- Have you put those spices in? The cumin in?- I have.

1:01:13 > 1:01:14Both the seeds and ground.

1:01:14 > 1:01:16I like the textures of both of them.

1:01:16 > 1:01:17That's that one.

1:01:17 > 1:01:19- A little bit of oil.- Sorry.

1:01:21 > 1:01:23A little bit of oil.

1:01:23 > 1:01:25- Then your fennel.- The fennel, yeah.

1:01:25 > 1:01:27Then a blob of the of the couscous.

1:01:27 > 1:01:29OK. Blob of the couscous.

1:01:29 > 1:01:31Spoon. There we go.

1:01:31 > 1:01:32Or your hands, either way.

1:01:32 > 1:01:35Monk on top.

1:01:35 > 1:01:38Did you save a little bit? There we go. That goes on top of there.

1:01:38 > 1:01:41Like that. A touch more seasoning.

1:01:41 > 1:01:43The soy, yes.

1:01:44 > 1:01:46Come on. That's lovely.

1:01:46 > 1:01:48Great, perfect. A bit of coriander on top.

1:01:48 > 1:01:51- Coriander.- OK, and now you want to make your bag.

1:01:51 > 1:01:53Hold on a minute! I haven't put salt and pepper on it yet!

1:01:53 > 1:01:55North over south.

1:01:55 > 1:01:57- What?- Like that.

1:01:58 > 1:02:00Look at that. That just looks so fresh.

1:02:00 > 1:02:02North over south?

1:02:02 > 1:02:03North over south, like that.

1:02:03 > 1:02:05You do sides first.

1:02:05 > 1:02:08You've got to get a really, really good seal on this, James. One, two.

1:02:08 > 1:02:09And press down.

1:02:09 > 1:02:11I'm pressing down, I'm pressing down.

1:02:11 > 1:02:13One, two, three, like that. Flip it.

1:02:13 > 1:02:15Other way round. One, two, three.

1:02:15 > 1:02:16I'm pressing down, flipping it.

1:02:16 > 1:02:17You doing it? Doing it had?

1:02:17 > 1:02:19Yes, matron!

1:02:19 > 1:02:20I've got it, yes.

1:02:20 > 1:02:22And before you do your topping,

1:02:22 > 1:02:23I'm just go to drip a little bit

1:02:23 > 1:02:25more water in like that.

1:02:25 > 1:02:26You can put vermouth in,

1:02:26 > 1:02:28but they frown on that in Morocco

1:02:28 > 1:02:30where I got the inspiration from.

1:02:31 > 1:02:33And then your top. One, two, three.

1:02:33 > 1:02:35It must be a good seal,

1:02:35 > 1:02:36or else your bag won't puff up

1:02:36 > 1:02:38and the magic won't happen.

1:02:38 > 1:02:39It's like a private party now.

1:02:39 > 1:02:41- It's a good seal.- In it goes.

1:02:41 > 1:02:43- Thank you very much indeed. - There you go, Chef.

1:02:43 > 1:02:45- A bit more work?- Yes.

1:02:45 > 1:02:48Want to do a bit of peeling and seeding and then, thin slicing.

1:02:48 > 1:02:50Peeling? Right.

1:02:50 > 1:02:52A peeler. Don't worry about peeling it. That's fine.

1:02:52 > 1:02:55- Just slice it?- We're in the same situation as we were earlier

1:02:55 > 1:02:57- with spoons and soup. - Slice it, slice it.

1:02:57 > 1:03:00And I'll do the same with some radishes over here.

1:03:00 > 1:03:01Slice them up.

1:03:01 > 1:03:04I'm tripping on all of his veg on the floor.

1:03:05 > 1:03:07So this will just go in like this.

1:03:07 > 1:03:08Very simple and it's going to be

1:03:08 > 1:03:10a little yoghurt-y salad to work

1:03:10 > 1:03:12with the flavours. Very authentic to the region.

1:03:14 > 1:03:18At my restaurants, Leon, we do a lot of this kind of Mediterranean kind

1:03:18 > 1:03:21of food, because it's very healthy,

1:03:21 > 1:03:23very delicious, really good for you. Simple stuff.

1:03:23 > 1:03:24A dish like this is just a joy,

1:03:24 > 1:03:26cos you can do the work ahead of time

1:03:26 > 1:03:29and whack it in the oven when your guests or your date arrives.

1:03:29 > 1:03:33Tell us a bit about the concept of your restaurants that you're doing.

1:03:33 > 1:03:36Basically, it's healthy fast food, is what we do.

1:03:36 > 1:03:40Particularly, these days, people have got less time to eat

1:03:40 > 1:03:42and more awareness about what they're eating.

1:03:42 > 1:03:44There was just this space in the market that my partners

1:03:44 > 1:03:47and I saw and we're just having a lot of fun with it.

1:03:47 > 1:03:50Doing really well. Won Best New Restaurant in Great Britain.

1:03:50 > 1:03:52A little bit of dill.

1:03:52 > 1:03:56Not too much dill. Easy to do the overkill.

1:03:56 > 1:03:58- MATT:- So, how fast would you say fast-food?

1:03:58 > 1:04:00I mean if someone was to come in

1:04:00 > 1:04:01and sit down and order something?

1:04:01 > 1:04:03- Now.- It's like McDonald's...

1:04:03 > 1:04:06- Is it really that quick? - You go in, you order at tills.

1:04:06 > 1:04:08But, instead of there being nasty burgers,

1:04:08 > 1:04:11not mentioning any names, there's super-food salads,

1:04:11 > 1:04:14grilled chicken with aioli, Moroccan meatballs.

1:04:14 > 1:04:17- There's the daily slow cooks. - Wow.- Is that enough?- Fine.

1:04:17 > 1:04:19Yes, that looks lovely. A bit of that, bit of that.

1:04:19 > 1:04:21A little splish of olive oil.

1:04:21 > 1:04:23- A bit of that.- Bit of that.

1:04:23 > 1:04:24I'll loosen it up with a drop of water,

1:04:24 > 1:04:26cos it looks a little sticky.

1:04:26 > 1:04:27- Sticky, yes.- That's great.

1:04:27 > 1:04:29- Give that a stir?- Yes, Chef!

1:04:29 > 1:04:32I'll get this one out of the oven.

1:04:32 > 1:04:34Rather you than me.

1:04:35 > 1:04:37Speed up, James. It's fast-food!

1:04:37 > 1:04:40LAUGHTER

1:04:40 > 1:04:41So how long is that in the oven?

1:04:41 > 1:04:43So it will be about 15 minutes.

1:04:43 > 1:04:44Depends on the size of the monk.

1:04:44 > 1:04:46You want to whack one of those on there.

1:04:46 > 1:04:48- Let me give you that.- Cheers.

1:04:48 > 1:04:50Watch out for steam when you open it.

1:04:50 > 1:04:53- That's to be baked at 200 degrees, yeah?- 200 degrees.

1:04:53 > 1:04:56- See that little puff of steam there. Open it up.- Beautiful.

1:04:56 > 1:04:58That just looks very nice indeed.

1:04:58 > 1:05:00Here's our little salad.

1:05:00 > 1:05:03Finish with a little bit of fresh cori, like that.

1:05:03 > 1:05:07A nice, yoghurt-y salad. Can you smell that cumin coming off,

1:05:07 > 1:05:09the spices? There we go. Like that.

1:05:09 > 1:05:12Yoghurt and radish and cucumber salad.

1:05:12 > 1:05:16Sumac is a nod to our friends in Iran on the other side of the Med.

1:05:16 > 1:05:19- Lovely.- And that's it. - So, Allegra, what's that again?

1:05:19 > 1:05:21That is baked-in-the-bag couscous,

1:05:21 > 1:05:24preserved lemons, monkfish and yum.

1:05:24 > 1:05:26Yum.

1:05:31 > 1:05:33Right. Over here.

1:05:33 > 1:05:36- Let's have a dive in. - Let's try the yum.

1:05:36 > 1:05:39Have a seat, Allegra. Dive in.

1:05:39 > 1:05:41- Have a smell as well.- Smell it!

1:05:41 > 1:05:43Get your face in it!

1:05:43 > 1:05:45The whole aura of it as it comes over, you get a good...

1:05:45 > 1:05:48That's lovely. Here we go. I'll have a little bit of fish.

1:05:48 > 1:05:50I won't take it all for everybody else.

1:05:50 > 1:05:51- In your own time.- Sorry, sorry.

1:05:51 > 1:05:53What are the preserved lemons?

1:05:53 > 1:05:55Preserved lemons...

1:05:55 > 1:05:57Basically, in Morocco they didn't get fridges

1:05:57 > 1:06:00until relatively recently in their culinary history,

1:06:00 > 1:06:04so the way they used to keep them was by packing them in salt.

1:06:04 > 1:06:07- You turn them... The big Kilner jar, have you done these?- Yes, yes.

1:06:07 > 1:06:10Big Kilner jar, turn them over once a day for about a month

1:06:10 > 1:06:13and then they get... It's slightly like fermenting, but they get this

1:06:13 > 1:06:16real depth of flavour that I find really interesting.

1:06:16 > 1:06:21To me, it's where the world's culinary inventions come from.

1:06:21 > 1:06:23They preserve their favourite food, don't they?

1:06:23 > 1:06:26Thailand love their fish and all kinds of stuff.

1:06:26 > 1:06:29You've got salt cod in Spain and all kinds of stuff.

1:06:29 > 1:06:31- How's that going down? - It's beautiful, absolutely.

1:06:31 > 1:06:33The tinfoil, is that like the tagine thing,

1:06:33 > 1:06:35like they're cooking it within...

1:06:35 > 1:06:38Yes, exactly. It's all about keeping everything in and not letting

1:06:38 > 1:06:40- any of the flavours escape.- Michael?

1:06:40 > 1:06:42- Gorgeous, gorgeous. - Delicious. Lovely.

1:06:46 > 1:06:49I would want to be her sous chef, I was exhausted.

1:06:49 > 1:06:50But it was delicious.

1:06:50 > 1:06:54Now, there was always tension in the air come the omelette challenge,

1:06:54 > 1:06:56but when Will Holland took on Silvena Rowe,

1:06:56 > 1:06:57sparks were really flying.

1:06:57 > 1:07:01But would either of them produce a decent omelette? Let's find out.

1:07:01 > 1:07:05Let's get down to business. Chefs that come on the show battle it out against the clock

1:07:05 > 1:07:07and each other to test how fast they can make

1:07:07 > 1:07:08a simple three-egg omelette.

1:07:08 > 1:07:10Now, both of you, pretty respectable times.

1:07:10 > 1:07:1424 seconds, just 0.1 of a second

1:07:14 > 1:07:17between both of you. This is going to be tight today, I think.

1:07:17 > 1:07:21- I follow him. He's a Michelin-star chef. Come on, lead on.- Lead on.

1:07:21 > 1:07:24Listen, there's no leader going on here.

1:07:24 > 1:07:27So, let's put the clocks on the screens, please. Are you ready?

1:07:27 > 1:07:29A three-egg omelette cooked as fast as you can.

1:07:29 > 1:07:31Three, two, one, go.

1:07:35 > 1:07:37It's the concentration you get.

1:07:37 > 1:07:38Competitiveness.

1:07:38 > 1:07:39Oh, my God.

1:07:42 > 1:07:44Remember, it's got to be an omelette.

1:07:44 > 1:07:45It's got to be an omelette.

1:07:48 > 1:07:50Remember your mother's looking.

1:07:50 > 1:07:52GONG CRASHES

1:07:54 > 1:07:56GONG CRASHES

1:07:56 > 1:07:59- Will, Will, Will.- No, no, no...

1:07:59 > 1:08:02- Notice how there's no round of applause for that one.- No, no, no.

1:08:02 > 1:08:06Will, your mother may be here, mate...

1:08:06 > 1:08:08but...

1:08:08 > 1:08:11You can disqualify that. I'm not proud of that.

1:08:11 > 1:08:13What's your mother going to say?

1:08:15 > 1:08:16Silvena.

1:08:16 > 1:08:18Well, it's not bad.

1:08:19 > 1:08:21It's not bad? It's not good, is it?

1:08:21 > 1:08:23Come on, it's not bad! It's not bad!

1:08:23 > 1:08:27I say again, this is not bad! I work 18 hours a day now! It's not bad!

1:08:27 > 1:08:30LAUGHTER

1:08:30 > 1:08:32- Don't feel sorry for her, James. - Shh!

1:08:32 > 1:08:35Listen. I ain't pregnant, but I ain't eating both of them.

1:08:35 > 1:08:37LAUGHTER

1:08:41 > 1:08:44There was no way I was going to eat those omelettes.

1:08:44 > 1:08:46Now, it's time to revisit the first time that the legendary

1:08:46 > 1:08:49Ken Hom visited the Saturday Kitchen studio.

1:08:49 > 1:08:52He was armed with a large knife and a wok,

1:08:52 > 1:08:54so let's see the master at work.

1:08:54 > 1:08:55Right, what are we going to do?

1:08:55 > 1:08:57Of course, we're going to use the wok

1:08:57 > 1:08:59and I just want to show you what we're going to do,

1:08:59 > 1:09:00we're going to do beef,

1:09:00 > 1:09:04OK, stir-fried with onion and mint.

1:09:04 > 1:09:06And, before that, we're going to marinate

1:09:06 > 1:09:08that in a bit of soy sauce, some rice wine

1:09:08 > 1:09:11and a bit of cornflour.

1:09:11 > 1:09:14And finish that off with a bit of oyster sauce

1:09:14 > 1:09:15and it will be perfect.

1:09:15 > 1:09:18This is what I do in south-west France over the summer.

1:09:18 > 1:09:19Because that's where you live now?

1:09:19 > 1:09:22Yes, that's right. Over the summer. And cooking with friends,

1:09:22 > 1:09:24this is a great kind of

1:09:24 > 1:09:25entertaining dish to do that you

1:09:25 > 1:09:28don't have to spend all your time in the kitchen.

1:09:28 > 1:09:29I'm going to put you to work...

1:09:29 > 1:09:31I knew I'd have to do something.

1:09:31 > 1:09:34I know. All you younger ones...

1:09:34 > 1:09:37I think that's aimed at me and you, Bill.

1:09:37 > 1:09:39LAUGHTER

1:09:39 > 1:09:41You too, Nick! He looks pretty young.

1:09:41 > 1:09:43I was just wondering...

1:09:43 > 1:09:45- Can I ask a question, just briefly? - Fire away.

1:09:45 > 1:09:49I was wondering, are there chefs in the Orient actually making a fortune

1:09:49 > 1:09:51from doing television programmes

1:09:51 > 1:09:52teaching people how to cook...

1:09:52 > 1:09:56Not so much like here. It hasn't hit the Orient

1:09:56 > 1:09:58the way it has in this country.

1:09:58 > 1:09:59I was reading something in China.

1:09:59 > 1:10:02China's just starting, and sort of...

1:10:02 > 1:10:04Basically celebrity chefs are just starting

1:10:04 > 1:10:05to hit with Chinese television.

1:10:05 > 1:10:07It's just beginning.

1:10:07 > 1:10:09See, what we do is we add this soya sauce to this.

1:10:09 > 1:10:11Now, you've got fillet of beef there.

1:10:11 > 1:10:13Yes, fillet of beef. It cooks quickly.

1:10:13 > 1:10:14You know, spend the extra money.

1:10:14 > 1:10:17When it comes to food,

1:10:17 > 1:10:19sometimes people get sort

1:10:19 > 1:10:20of cheap about it.

1:10:20 > 1:10:22This food is bulked out, cos we have the noodles,

1:10:22 > 1:10:25so it serves quite a few people. Want me to chop that?

1:10:25 > 1:10:26Yes, you can chop that.

1:10:26 > 1:10:29We'll take that and mix that really quickly.

1:10:29 > 1:10:30And add the cornflour.

1:10:30 > 1:10:33Now, the cornflour is very interesting.

1:10:33 > 1:10:34Bill was asking me,

1:10:34 > 1:10:36"Is that what they use in China?"

1:10:36 > 1:10:38No, we'll probably use potato flour for this.

1:10:38 > 1:10:41- You can get it over here, though? - Yes. That's harder to find.

1:10:41 > 1:10:44But cornflour works really well.

1:10:44 > 1:10:46And you just add that on here and, what that does,

1:10:46 > 1:10:50it soaks up the extra marinade.

1:10:50 > 1:10:52I'll just move that.

1:10:52 > 1:10:54And you know what I love about this

1:10:54 > 1:10:55is that you can cook

1:10:55 > 1:10:56with it immediately.

1:10:56 > 1:10:58What we're doing is just mixing that.

1:10:58 > 1:11:00This, I suppose, the secret to using fillet,

1:11:00 > 1:11:02cos it keeps tender, yeah?

1:11:02 > 1:11:05OK, you can clean that up for me, please. Thank you, sir.

1:11:05 > 1:11:06- I'll do that.- Thank you.

1:11:06 > 1:11:08Can you wash your hands as well,

1:11:08 > 1:11:10- you better do.- Yes. You want to get the wok

1:11:10 > 1:11:13as hot as possible and, this is the thing,

1:11:13 > 1:11:16I think, a lot of people over the years say,

1:11:16 > 1:11:18"What am I doing with the wok? How come it doesn't come out right?"

1:11:18 > 1:11:21It's because they don't get it hot enough.

1:11:21 > 1:11:24You see, you get it very, very hot and then you add the oil.

1:11:24 > 1:11:27- This is groundnut oil you're putting in there.- Yes.

1:11:27 > 1:11:28You can use a vegetable oil,

1:11:28 > 1:11:32but most people start panicking when they see the wok this hot.

1:11:32 > 1:11:34It should smoke like this

1:11:34 > 1:11:37because that's what will give the flavour to the food.

1:11:37 > 1:11:41OK? Now, we're going to... You see how that is sizzling?

1:11:41 > 1:11:44That's really very important. I'll put that here for a second.

1:11:44 > 1:11:46Now, most people would panic at this stage,

1:11:46 > 1:11:48cos the amount of smoke that you've put in, a bit like Bill.

1:11:48 > 1:11:50LAUGHTER

1:11:50 > 1:11:52Good job we don't have a smoke alarm.

1:11:52 > 1:11:54You see, the thing is, that instantly

1:11:54 > 1:11:57- starts browning.- And it colours straightaway.- Absolutely.

1:11:57 > 1:12:00And this is what gives it that unique wok flavour,

1:12:00 > 1:12:02which is so important.

1:12:03 > 1:12:06You're using chopsticks on there, not a spoon?

1:12:06 > 1:12:07You can use spoons, but I've

1:12:07 > 1:12:09been brought up that way.

1:12:09 > 1:12:10Now, I'll put you to work.

1:12:10 > 1:12:12Move that over here for me.

1:12:12 > 1:12:15- More work.- Actually, I'll change with you.

1:12:15 > 1:12:16Go on, then.

1:12:16 > 1:12:18I'll give you that.

1:12:18 > 1:12:21- You have that one.- That's lovely.

1:12:21 > 1:12:24Now, that's just chopped onion and mint leaves in there.

1:12:24 > 1:12:26I'll show you the next dish

1:12:26 > 1:12:27that we're going to do.

1:12:27 > 1:12:29These are bean thread noodles.

1:12:29 > 1:12:31They're very funny looking noodles

1:12:31 > 1:12:33and we're going to actually drain them.

1:12:33 > 1:12:35They come like this, OK?

1:12:35 > 1:12:37You want to soak them.

1:12:37 > 1:12:38What are these made out of?

1:12:38 > 1:12:42They're made out of mung beans, which is really very interesting.

1:12:42 > 1:12:44And mung beans are very, very different

1:12:44 > 1:12:47from any other sort of noodle.

1:12:47 > 1:12:52They are a type of bean a little bit like...related to fava beans.

1:12:52 > 1:12:54Now, you see how that's nice and brown.

1:12:54 > 1:12:56You don't want to overcook that, because it's fillet.

1:12:56 > 1:12:58OK? We'll let that cook just a little more.

1:12:58 > 1:13:00If you could chop up the carrot.

1:13:00 > 1:13:02Doesn't matter how you chop it up.

1:13:02 > 1:13:05Now, we have carrots, pak choi.

1:13:05 > 1:13:08We have - this is a great vegetarian dish -

1:13:08 > 1:13:11a bean curd, which is like tofu. It's a little bit custardy.

1:13:11 > 1:13:14We have black beans, garlic,

1:13:14 > 1:13:16ginger and spring onions, which is

1:13:16 > 1:13:19the holy trinity of Chinese cooking.

1:13:19 > 1:13:23And we're going to have two types of soy sauce, dark and light

1:13:23 > 1:13:26and they both taste different with rice wine.

1:13:26 > 1:13:29And we have some spicy bean sauce,

1:13:29 > 1:13:30just plain bean sauce,

1:13:30 > 1:13:33which you can buy in supermarkets now. Salt and pepper.

1:13:33 > 1:13:36And then we'll finish off with spring onion

1:13:36 > 1:13:38and some sesame oil.

1:13:38 > 1:13:41Now, look how beautiful this meat looks already.

1:13:42 > 1:13:45- James...- You want to get me turn the noodles in?

1:13:45 > 1:13:47You let that drain.

1:13:47 > 1:13:49OK, we get rid of all the fat

1:13:49 > 1:13:51and we're going to throw all these onions in.

1:13:51 > 1:13:54- Throw that in as well.- Yes.

1:13:54 > 1:13:56Without any... Don't throw the...

1:13:56 > 1:13:57Don't throw the mint in.

1:13:57 > 1:13:59- There you go.- Listen to your elders.

1:13:59 > 1:14:01Listen to the master. Oh, there you go!

1:14:01 > 1:14:02LAUGHTER

1:14:02 > 1:14:05This is another mistake that a lot of people make

1:14:05 > 1:14:07when they're actually cooking in the wok.

1:14:07 > 1:14:09In fact, one of your guys asked me, he says,

1:14:09 > 1:14:11"That's what I've been doing wrong."

1:14:11 > 1:14:14Instead of adding any more oil to this,

1:14:14 > 1:14:16- what you do is add some water.- Water.

1:14:16 > 1:14:17That's a common mistake

1:14:17 > 1:14:20and that's why a lot of home-cooked food is very oily.

1:14:20 > 1:14:23Yes, it's very oily and very greasy.

1:14:23 > 1:14:26- Now, we'll just let that cook for a second.- The other wok?

1:14:26 > 1:14:29And that cooks very fast. OK, in the other wok,

1:14:29 > 1:14:33we're going to chop the garlic.

1:14:33 > 1:14:36You've got the spring onions. Oh, you're very good.

1:14:36 > 1:14:38Do you want me to do the ginger for you?

1:14:38 > 1:14:41- We could just move that over here. - I'll do that. So, Ginger.

1:14:41 > 1:14:44You leave the skin on as well?

1:14:44 > 1:14:46Yes, you can leave the skin on.

1:14:46 > 1:14:47The skin is very, very nice.

1:14:47 > 1:14:49And while that is cooking...

1:14:51 > 1:14:53What about galangal, cos I've seen that popping up.

1:14:53 > 1:14:57That's different. Galangal tastes quite a bit different.

1:14:57 > 1:15:01Let's take a little bit of oil here. OK.

1:15:01 > 1:15:04- Is it slightly milder than garlic?- No, no.

1:15:04 > 1:15:09It's part of the ginger family and... If we can add the garlic

1:15:09 > 1:15:10and the spring onions.

1:15:10 > 1:15:12Garlic, spring onions. They go in.

1:15:12 > 1:15:14OK.

1:15:14 > 1:15:16Spring onions going in.

1:15:16 > 1:15:19You see, when you're cooking like this, people ask,

1:15:19 > 1:15:21"What happens if it gets too hot?"

1:15:21 > 1:15:24What you simply do is just add a bit of water to that.

1:15:24 > 1:15:26Don't add any more oil.

1:15:26 > 1:15:29Just keep it nice and moist.

1:15:29 > 1:15:31Now, you can add in all those veggies.

1:15:31 > 1:15:34I've drained all the oil and fat off.

1:15:34 > 1:15:38Adding our mint and finishing that off

1:15:38 > 1:15:39with our oyster sauce.

1:15:39 > 1:15:43So this is just standard oyster sauce that you can buy...

1:15:43 > 1:15:46Yes, in every supermarket. And we can get rid of that.

1:15:46 > 1:15:48- Get rid of this one? - OK, thank you sir.

1:15:50 > 1:15:52Now, you know what I love about this dish?

1:15:52 > 1:15:53Even if we were by ourselves,

1:15:53 > 1:15:56you can actually cook this in real-time.

1:15:56 > 1:15:59This is what is lovely.

1:15:59 > 1:16:02And of course, with a lot of wine,

1:16:02 > 1:16:05especially over the summer,

1:16:05 > 1:16:08you're very, very relaxed about it.

1:16:08 > 1:16:11- OK, we have...- What else do you want me to add next?- Platter.

1:16:11 > 1:16:13I'll give you the platter.

1:16:13 > 1:16:16OK, you can move that over for me, thank you.

1:16:16 > 1:16:17There you go.

1:16:17 > 1:16:19Now, this noodle dish is totally reheatable,

1:16:19 > 1:16:21so you can make it ahead of time.

1:16:21 > 1:16:23Thank you very much.

1:16:24 > 1:16:27This is very unusual

1:16:27 > 1:16:30and I know Nick loves basil.

1:16:30 > 1:16:32You can use basil with this, if you like.

1:16:32 > 1:16:35And, as you said, you could put this in the centre of...

1:16:35 > 1:16:37- Move that?- OK, we'll move this over here.

1:16:37 > 1:16:40- That is going well.- Put your noodles in.- Yes, noodles.

1:16:40 > 1:16:43If you find them long, you can just cut them

1:16:43 > 1:16:45a little bit like that, OK?

1:16:45 > 1:16:46We'll throw those in.

1:16:46 > 1:16:49I thought cutting noodles was bad luck?

1:16:49 > 1:16:50Only for New Year.

1:16:50 > 1:16:52Only for New Year?

1:16:52 > 1:16:54The rest of the year is OK.

1:16:54 > 1:16:55The black bean...

1:16:55 > 1:16:57LAUGHTER

1:16:57 > 1:17:00The Chinese think pragmatic.

1:17:00 > 1:17:03- OK, we can move all the rest of the stuff over.- OK.

1:17:03 > 1:17:08The bean curd and we'll finish that off with our sauce.

1:17:08 > 1:17:10I'll chop your spring onions.

1:17:10 > 1:17:11Thank you very much.

1:17:11 > 1:17:14- Are they from your garden, James?- No.

1:17:14 > 1:17:17Just add all your sauces.

1:17:17 > 1:17:20Now, you want to taste this, see how you like it.

1:17:20 > 1:17:24This is nice, and some salt and pepper to this.

1:17:24 > 1:17:27So, that chilli sauce, is it like harissa or sweet as well?

1:17:27 > 1:17:28Yes, a little bit...

1:17:28 > 1:17:30Not as sweet. It's more pungent.

1:17:30 > 1:17:34But a bit more like harissa than anything else.

1:17:34 > 1:17:37- Two types of soy sauce, dark and light.- That's right.

1:17:37 > 1:17:38And they're both different.

1:17:38 > 1:17:41The light soy sauce is a bit saltier

1:17:41 > 1:17:44and the dark one is a bit heavier

1:17:44 > 1:17:46and sort of molasses-y like.

1:17:46 > 1:17:48Thank you. Rice wine.

1:17:48 > 1:17:50And you just let that cook until...

1:17:50 > 1:17:52You know what's nice about these noodles, James,

1:17:52 > 1:17:55is they absorb all that wonderful flavour.

1:17:55 > 1:17:56Yes, please. Thank you.

1:17:56 > 1:17:59You've just put a little bit of sesame oil right at the very end.

1:17:59 > 1:18:01Lovely. Sesame oil's always at the end.

1:18:01 > 1:18:03- A common mistake is people use it...- That's right.

1:18:03 > 1:18:06I think we were saying all these young chefs, not you, but they

1:18:06 > 1:18:08cook with it and it's too strong and

1:18:08 > 1:18:10it burns too quickly, as you know.

1:18:10 > 1:18:13Now, look at this. This will absorb all that lovely flavour.

1:18:13 > 1:18:15Pile it all on there.

1:18:15 > 1:18:17Now, this is kind of a big, fun, family...

1:18:17 > 1:18:19You won't be able to run after this.

1:18:19 > 1:18:20LAUGHTER

1:18:20 > 1:18:21The family do it.

1:18:21 > 1:18:24Lovely. Remind us what it is again.

1:18:24 > 1:18:28This is a stir-fried beef with onions and mint, fresh mint

1:18:28 > 1:18:33and a spicy noodle dish for those...

1:18:33 > 1:18:35Looks delicious.

1:18:40 > 1:18:43Right, follow me, Ken. The real truth is in the tasting.

1:18:43 > 1:18:45Now, this is just for you.

1:18:45 > 1:18:46LAUGHTER

1:18:46 > 1:18:48- BILL:- A Yorkshire starter.

1:18:48 > 1:18:50You and your Yorkshire starter!

1:18:50 > 1:18:51LAUGHTER

1:18:51 > 1:18:54Two pieces of chicken? There you go. Dive into that.

1:18:54 > 1:18:57Nick, the nice thing about this is you could use basil

1:18:57 > 1:18:58in that instead of the mint.

1:18:58 > 1:19:01- Basil instead of the mint? - It was so quick to cook that.

1:19:01 > 1:19:04- And I like onions just with a little crunch as well.- Absolutely.

1:19:04 > 1:19:06That's interesting.

1:19:06 > 1:19:07Is that mint on the beef?

1:19:07 > 1:19:09Yeah, mint with the beef.

1:19:09 > 1:19:12Double dose of mint today.

1:19:12 > 1:19:14- BILL:- My new favourite herb.

1:19:14 > 1:19:16They're all waiting...

1:19:16 > 1:19:18- I know.- Come on!

1:19:19 > 1:19:22I'm not a big fan of bean curd.

1:19:22 > 1:19:26I'm trying to try ways to do bean curd and things like that

1:19:26 > 1:19:29because I'm cooking vegetarian now to try and teach myself.

1:19:29 > 1:19:31That's a perfect vegetarian dish.

1:19:31 > 1:19:33Why is other people's food always tastes better than your own?

1:19:33 > 1:19:35I wouldn't say that.

1:19:39 > 1:19:43That's a really great way to serve fillet of beef in the summer.

1:19:43 > 1:19:46Now, it's time to have a look back at the last recipe

1:19:46 > 1:19:48cooked in the old Saturday Kitchen studio.

1:19:48 > 1:19:51It was for '80s singing star Nik Kershaw's Food Heaven or Hell.

1:19:51 > 1:19:54He hated squid and didn't really like the prospect

1:19:54 > 1:19:56of eating it live on TV.

1:19:56 > 1:19:57But, would he get to eat his

1:19:57 > 1:20:00favourite ingredient, duck, instead? Let's find out.

1:20:00 > 1:20:03Food Heaven would be this duck which could be pan-roasted with

1:20:03 > 1:20:06a lovely Indian-inspired ginger pickle or chutney,

1:20:06 > 1:20:09as you call it with some mustard seeds and serve it

1:20:09 > 1:20:12classically on a bed of English asparagus and some broccoli.

1:20:12 > 1:20:15Nice and simple. Flavoured with palm sugar and tamarind.

1:20:15 > 1:20:19- However, the squid over here... - What's that next to it? What's that?

1:20:19 > 1:20:22- That's the tentacles. - Oh, for goodness' sakes.

1:20:22 > 1:20:24They could be flour, egg and breadcrumbed

1:20:24 > 1:20:29and served with a nice little ponzu style dressing to go with it.

1:20:29 > 1:20:32It was down to these guys really, whether they wanted to see it.

1:20:33 > 1:20:37- Oh!- Ashley wanted to see the squid, so that was level.

1:20:37 > 1:20:39Level with people voting.

1:20:39 > 1:20:43- Ashley...- Tom.- Tom, be gentle, mate.

1:20:43 > 1:20:46- He is, he's a gentle giant, he's chosen the duck.- Good man.

1:20:46 > 1:20:49What we are going to do is pan-fry the duck first.

1:20:49 > 1:20:51So if you can lose the squid out of the way.

1:20:51 > 1:20:54I'm going to render the fat down on the duck first.

1:20:54 > 1:20:58Put it in a pan, no oil in here, we are going to render the fat down.

1:20:58 > 1:21:00Do not put any oil in there,

1:21:00 > 1:21:02because we want to make sure it is nice and crisp.

1:21:02 > 1:21:05If you can prepare me the asparagus, please,

1:21:05 > 1:21:08Ashley, and as well as that we have the broccoli here.

1:21:08 > 1:21:11We're coming to the end of the asparagus season now

1:21:11 > 1:21:14but it's still around so we have got a little bit of broccoli

1:21:14 > 1:21:17- and that just basically cooks in a dry pan.- Yeah.

1:21:17 > 1:21:20Don't need to touch that. I've got my chargrill, nice and hot.

1:21:20 > 1:21:24Next we will make this chutney. I'll chop up the ginger with you as well.

1:21:24 > 1:21:26So we use this ginger.

1:21:26 > 1:21:29- You can actually use this or you can use galangal...- Right...

1:21:29 > 1:21:33..which is an Oriental salad ginger, another variety of it.

1:21:33 > 1:21:36The difference is basically the colour and texture.

1:21:36 > 1:21:39- Galangal is a little bit more woody...- Right.- But the thing

1:21:39 > 1:21:42- is with ginger, you have to buy it with the smooth skin.- OK.

1:21:42 > 1:21:44Don't buy it with a dry skin,

1:21:44 > 1:21:47otherwise it's basically just been sat on the shelf for too long.

1:21:47 > 1:21:50There's loads of heat in ginger.

1:21:50 > 1:21:56Hot and spice. And what we will do is not peel it and that way

1:21:56 > 1:22:00we get a lot of the spice inside our dish as well.

1:22:00 > 1:22:03So you just take the whole ginger like that and cut through.

1:22:03 > 1:22:06No need to peel it. Great for people who don't like peeling ginger.

1:22:06 > 1:22:09Some people see it as a little bit fiddly.

1:22:09 > 1:22:12But we will add additional heat in this. This is a bit of chilli.

1:22:12 > 1:22:16We'd use dried chillies and fresh chilli and we will chop these up.

1:22:16 > 1:22:18Include the seeds.

1:22:18 > 1:22:21And then use a bit of oil, excuse me a second.

1:22:21 > 1:22:23That will go in here.

1:22:23 > 1:22:28A tiny bit of oil and in there, I've got these fresh curry leaves.

1:22:28 > 1:22:30- Yes.- We'll put the fresh curry leaves,

1:22:30 > 1:22:33I'd have got some sesame seeds,

1:22:33 > 1:22:38black onion seeds, cumin seeds, mustard seeds and asafoetida,

1:22:38 > 1:22:41you wouldn't use too much of it, it's quite strong.

1:22:41 > 1:22:45All we do with that is take the curry leaves, throw the whole

1:22:45 > 1:22:49lot into the pan first of all,

1:22:49 > 1:22:51they go in with the spices.

1:22:52 > 1:22:54And the cumin and everything else

1:22:54 > 1:22:56and leave the sesame seeds out for a second.

1:22:56 > 1:22:58Toast these off slightly.

1:23:00 > 1:23:03There we go. And now, we add the ginger.

1:23:03 > 1:23:05There we go, Chef.

1:23:05 > 1:23:07- That's it.- That's a lot of ginger.

1:23:07 > 1:23:10It's a lot of ginger but you can smell it already. Smell that.

1:23:10 > 1:23:13- Ah, yeah.- An amazing sort of smell. - Smells fantastic.

1:23:13 > 1:23:16- A tiny bit of...- Kebab and a curry!

1:23:16 > 1:23:18THEY LAUGH

1:23:18 > 1:23:22There was I, trying to be sophisticated, you know what a mean?

1:23:22 > 1:23:25Then we need to make a little cartouche. You can explain

1:23:25 > 1:23:27- how you make a cartouche.- OK.

1:23:27 > 1:23:32Start with a square and you fold it in half and half again

1:23:32 > 1:23:34and follow it around.

1:23:34 > 1:23:37This duck goes in the oven, by the way, literally eight minutes.

1:23:37 > 1:23:40Skin side down, so you don't turn it over, eight minutes,

1:23:40 > 1:23:41serve it nice and pink.

1:23:41 > 1:23:45- How are we doing?- We're all right, nearly there. Origami.

1:23:48 > 1:23:50That is it. We're getting there.

1:23:50 > 1:23:54Over here, I'm just going to borrow a little bit of your water.

1:23:54 > 1:23:58I'm going to use a touch of this water and that sits in there.

1:23:58 > 1:24:03- Sits on the top, it is just instead of a lid.- Right. Clever.

1:24:03 > 1:24:06Clever, it is only a bit of greaseproof paper, Nik.

1:24:06 > 1:24:10- Well, you know.- It's not that clever, really.- I don't get out much.

1:24:10 > 1:24:14And then we cook this for about 45 minutes, really gentle, low heat

1:24:14 > 1:24:19and then we have got this and it almost dries out while it's cooking.

1:24:19 > 1:24:21I'm going to move that over there for you,

1:24:21 > 1:24:24so you can chargrill it a bit more. Turn that off and that one.

1:24:24 > 1:24:28And we have got in here this ginger mixture.

1:24:28 > 1:24:29There you go.

1:24:29 > 1:24:33You mentioned, this is the last time you're cooking on the stove,

1:24:33 > 1:24:37but we get a whole brand-new set, a proper set.

1:24:37 > 1:24:40- We've just had a wine fridge delivered...- Wow!

1:24:40 > 1:24:42Yeah, we've got a wine fridge.

1:24:44 > 1:24:48The wine fridge, it is eight-foot high, apparently.

1:24:48 > 1:24:50- That's a lot of wine.- Is it full?

1:24:50 > 1:24:53We've particularly got it for Kenny Atkinson, when he comes on.

1:24:53 > 1:24:56But we are going to just blend this now.

1:24:58 > 1:25:01But we have, we have got an amazing set and I think, yeah,

1:25:01 > 1:25:04I think people will love it. I've just seen it.

1:25:04 > 1:25:07This is tamarind, right, you can explain what tamarind is?

1:25:07 > 1:25:09It's a dried...

1:25:09 > 1:25:13dried... fruit, basically.

1:25:13 > 1:25:16Where's Glynn Purnell when you need him?

1:25:16 > 1:25:21- Ashley, you can explain... - It's like a seed pod, isn't it?

1:25:21 > 1:25:23You pop out the seeds and the paste

1:25:23 > 1:25:26and the only tricky thing is getting rid of the seeds

1:25:26 > 1:25:29- and passing the paste.- That's it. But you need to be beat it

1:25:29 > 1:25:31and blend it with water to bring it back.

1:25:31 > 1:25:34I'm glad you said that because I hadn't got a clue what it is.

1:25:34 > 1:25:36What we do with the duck now is just finish it off.

1:25:36 > 1:25:40- Just coat it in the fat like that.- How hot was that oven?

1:25:40 > 1:25:43Very, very hot. That's gone in there at 450 degrees Fahrenheit,

1:25:43 > 1:25:46- as hot as your oven will go at home, really.- Right.

1:25:46 > 1:25:51About 220 degrees, on a conventional oven that's centigrade.

1:25:51 > 1:25:54Really, really hot oven and that has had eight minutes in there.

1:25:54 > 1:25:57Leave it to rest just slightly.

1:25:57 > 1:25:59Cut that in half for me, please, Chef.

1:25:59 > 1:26:01We'll get the juice in here as well.

1:26:01 > 1:26:02Asparagus cooking away.

1:26:06 > 1:26:10And then what we will do is season this with some lime juice

1:26:10 > 1:26:12just at the end.

1:26:12 > 1:26:15The tamarind is actually quite sharp in taste.

1:26:15 > 1:26:18But I've added the palm sugar in there,

1:26:18 > 1:26:21you wouldn't use normal sugar, just use palm sugar.

1:26:21 > 1:26:24It tastes so good. How do you do this?

1:26:24 > 1:26:26Tom... Right, there you go.

1:26:26 > 1:26:29Right, we'll get some new blenders as well!

1:26:29 > 1:26:32- Could you pass us a plate and you can slice the duck for me.- Will do.

1:26:39 > 1:26:41Asparagus is there, ready.

1:26:45 > 1:26:48It's pretty good asparagus, Chef. I'll let you off with that one.

1:26:48 > 1:26:51- Thank you. Better than the omelette! - Yes! Yeah.

1:26:51 > 1:26:54And then we have got this just broccoli,

1:26:54 > 1:26:58put a few bits of broccoli on and Tom, you can put the duck on it.

1:26:58 > 1:26:59Yes, Chef.

1:27:01 > 1:27:05I'll bring that across so you can put that on there.

1:27:05 > 1:27:07And then you have got a little bit of oil you can drizzle on that,

1:27:07 > 1:27:12please, and then some cresses we have got on there.

1:27:12 > 1:27:14See that looks good on its own,

1:27:14 > 1:27:17but then what you do is use some of this

1:27:17 > 1:27:20and this is where it really is...

1:27:20 > 1:27:24The flavour from this. Now I would serve it like that at home,

1:27:24 > 1:27:27but we've got these Michelin-star boys here, so we do that.

1:27:27 > 1:27:30It's an extra 20 quid, that, Nik!

1:27:31 > 1:27:35- Marvellous.- And you get to dive in. - Ah, thank you.

1:27:35 > 1:27:38And that ginger chutney is nice and hot and spicy

1:27:38 > 1:27:44- and it goes well with that. - Look at that.- So dive into that.- Oh!

1:27:44 > 1:27:48- What do you reckon? - Fan... Oh, the heat is lovely.

1:27:48 > 1:27:51The chutney is... But that fire is not from the chutney, funny enough,

1:27:51 > 1:27:56it's from the ginger skins that go with it. Have a taste of that?

1:27:56 > 1:27:58That's so good. Dive in, guys.

1:27:58 > 1:28:01That chutney would also work really well with salmon, so in summer,

1:28:01 > 1:28:04you can pan-fry a nice bit of salmon and serve that with it and

1:28:04 > 1:28:08leave it in the fridge and it will last for about four or five days.

1:28:08 > 1:28:11You got the palm sugar in there, use the palm sugar and tamarind,

1:28:11 > 1:28:12when you can get it.

1:28:16 > 1:28:18And that's a great dish for your Sunday lunch.

1:28:18 > 1:28:21That's all we've got time for on today's Best Bites.

1:28:21 > 1:28:24If you want to try your hand at the great recipes on the show,

1:28:24 > 1:28:28you can find them all on our website - bbc.co.uk/recipes.

1:28:28 > 1:28:31There are plenty of fantastic dishes for you to choose from,

1:28:31 > 1:28:35so get cooking. Enjoy your weekend. I'll catch up with you very soon.

1:28:35 > 1:28:36Subtitles by Red Bee Media Ltd