Episode 89

0:00:02 > 0:00:06Good morning. Hope you're hungry, cos there are mouthwatering recipes coming up on Best Bites.

0:00:27 > 0:00:28Welcome to the show.

0:00:28 > 0:00:30We've got some talented chefs queueing up to feed some

0:00:30 > 0:00:32pretty hungry celebrity guests for you this morning.

0:00:32 > 0:00:36Star of Spooks, Raza Jaffrey, as well as Dame Kelly Holmes

0:00:36 > 0:00:37and Dougray Scott.

0:00:37 > 0:00:41Atul Kochhar makes an Anglo-Indian chicken pie.

0:00:41 > 0:00:43It's a mixture of chicken thighs, carrots, green beans,

0:00:43 > 0:00:45silverskin onions, coconut milk

0:00:45 > 0:00:49and a whole host of spices topped off with some puff pastry.

0:00:49 > 0:00:52Jason Atherton cooks Barbary duck and serves it with cherries

0:00:52 > 0:00:55and chocolate. He's using a whole duck.

0:00:55 > 0:00:57He confits the duck leg and pan-fries the breast

0:00:57 > 0:01:01before serving it with cherry sauce and a chocolate ganache.

0:01:01 > 0:01:04And direct from his Michelin starred Buckinghamshire pub,

0:01:04 > 0:01:08Tom Kerridge shares his original take on a lamb shank with us.

0:01:08 > 0:01:10He covers it with garlic paste,

0:01:10 > 0:01:13encases it with a rosemary salt crust and slowly cooks it

0:01:13 > 0:01:17and serves it with pickled cabbage and sweet mustard mayonnaise.

0:01:17 > 0:01:20And Dame Kelly Holmes faced her Food Heaven or Food Hell.

0:01:20 > 0:01:22Would she get her Food Heaven lobster curry with my Thai red

0:01:22 > 0:01:25lobster curry and pad Thai noodles, or would she

0:01:25 > 0:01:26get her dreaded Food Hell,

0:01:26 > 0:01:30sardines with my pan-roasted potato tart topped with sardines,

0:01:30 > 0:01:33sunblush tomatoes and pecorino cheese?

0:01:33 > 0:01:36Find out what she gets at the end of the show.

0:01:36 > 0:01:40But first, let's get back to the very first time Marcus Wareing

0:01:40 > 0:01:44joined us at the hobs to make the ultimate gourmet-style brunch.

0:01:44 > 0:01:45His inspirational crumpets.

0:01:45 > 0:01:50- Home-made crumpets.- Home-made crumpets.- It's very, very simple.

0:01:50 > 0:01:54We're going to serve those with a duck egg, bacon, some mushrooms.

0:01:54 > 0:01:57First of all we are going to make our batter. Very simple.

0:01:57 > 0:02:02- Fresh yeast, a bit of warm water, salt, plain flour.- Yeah, lovely, OK.

0:02:02 > 0:02:04So what we are going to do is just basically...

0:02:04 > 0:02:06Where can people get fresh yeast from?

0:02:06 > 0:02:10- Most people buy dried stuff, don't they?- Yeah, they do.

0:02:10 > 0:02:13You can get it from good delis and also from your milkman.

0:02:13 > 0:02:16But there's no problem with using powdered,

0:02:16 > 0:02:20whatever you can buy from the supermarket.

0:02:20 > 0:02:23As long as you treat it right. And crumpets are good fun.

0:02:23 > 0:02:26The only difference between fresh and dried yeast,

0:02:26 > 0:02:30- it might take a bit longer.- Yeah, and you might need a little bit more.

0:02:30 > 0:02:33So, flour straight in. Pinch of salt.

0:02:33 > 0:02:35Salt is going to activate the yeast,

0:02:35 > 0:02:39the warm water as well is going to help it rise and aerate.

0:02:39 > 0:02:42What we're looking for when we make the crumpets is those little holes,

0:02:42 > 0:02:44little aeration holes that come through.

0:02:44 > 0:02:47Crumpets have been around for years, about 1670,

0:02:47 > 0:02:49something like that, they were invented.

0:02:49 > 0:02:53- They were like a little cake. But they're so easy to make.- They are.

0:02:53 > 0:02:56This is good fun, this is a really good Saturday or Sunday morning...

0:02:56 > 0:02:59If you want to do this with the kids, they can get on and do them.

0:02:59 > 0:03:04- Make the batter and go back to bed! - Exactly! That's it.

0:03:04 > 0:03:08- And then leave it to rest? - Leave it to rest.

0:03:08 > 0:03:11Clingfilm, give it about an hour in a warm place

0:03:11 > 0:03:15while you get everything else ready or whatever you're going to do.

0:03:15 > 0:03:16I'll get you a spoon for that.

0:03:16 > 0:03:20And what I've got, as you can see, if you pull back the top you can

0:03:20 > 0:03:23see how aerated it's become and how elasticated as well.

0:03:23 > 0:03:25That's the yeast and the flour working together.

0:03:25 > 0:03:27What you mustn't do at this stage is start beating it together.

0:03:27 > 0:03:31You don't need to, you'll knock all the air and it's going to deflate.

0:03:31 > 0:03:33Just get a very lightly warmed pan.

0:03:33 > 0:03:35It doesn't need to be hot.

0:03:35 > 0:03:39I'm just going to use a ring. Just oil the ring very lightly.

0:03:39 > 0:03:42Look at that, hands in... What are you putting on their?

0:03:42 > 0:03:44Just normal vegetable oil.

0:03:44 > 0:03:47You don't want olive oil because you don't want any flavours.

0:03:47 > 0:03:49You just want to keep it nice and plain.

0:03:49 > 0:03:52Just take your batter and I'm using a ring.

0:03:52 > 0:03:54You don't need to, you could just put these in individually.

0:03:54 > 0:03:59- Almost like little... - Little picklets.- Pikelets.

0:03:59 > 0:04:02But as a chef, you know what we like, we use all these rings.

0:04:02 > 0:04:05Picklets, pikelets, depends where you're from in the country.

0:04:05 > 0:04:08You could leave that to colour just for a couple of minutes,

0:04:08 > 0:04:13maybe a minute, and as it starts to cook all the holes start to form

0:04:13 > 0:04:15and then we going to put it into the oven.

0:04:15 > 0:04:19- That's going to cook for five, six, seven minutes.- What else have we got?

0:04:19 > 0:04:22Some bacon, which you can start cutting.

0:04:22 > 0:04:25- I knew I'd have to do something. - Some lardons.

0:04:25 > 0:04:28Just nice, chunky lardons.

0:04:28 > 0:04:34OK, what I've got here, I'm just using normal...button mushrooms.

0:04:34 > 0:04:36You don't need anything special.

0:04:36 > 0:04:40This is just really great bacon, mushrooms, parsley.

0:04:40 > 0:04:42You can do whatever you want.

0:04:42 > 0:04:47You can use mushrooms, sausages, you could incorporate sausages with it.

0:04:47 > 0:04:50- Bacon...- Is this where your food is going now?

0:04:50 > 0:04:55It seems to me everything is just simplicity, simplicity.

0:04:55 > 0:04:57I think the key for a lot of chefs, and I think everyone at home,

0:04:57 > 0:05:01everyone is looking for great ingredients and everyone wants to

0:05:01 > 0:05:05spend time buying great ingredients and doing very little with them,

0:05:05 > 0:05:08because at the end of the day, good ingredients will talk for themselves.

0:05:08 > 0:05:10That's your big thing now, isn't it, the quality of the ingredients?

0:05:10 > 0:05:13Is that what you're writing about in your book as well?

0:05:13 > 0:05:17That's right, great, simple recipes with a twist of how to cook them.

0:05:17 > 0:05:19It's called How To Cook The Perfect...

0:05:19 > 0:05:22So I want to get all the information and put it into the book

0:05:22 > 0:05:25so people can get the understanding of why the holes appear,

0:05:25 > 0:05:28why we do certain things and answering the questions.

0:05:28 > 0:05:31That's had a couple of minutes. We're going to place that in the oven.

0:05:33 > 0:05:35I think the book is more about teaching people a little

0:05:35 > 0:05:38bit more detail, simple recipes.

0:05:38 > 0:05:43And oven's about 400 Fahrenheit, about 200 centigrade, gas 4, something like that.

0:05:43 > 0:05:45Yes, exactly that.

0:05:45 > 0:05:47Bacon into there, James.

0:05:47 > 0:05:49I suppose that's where the Italians get

0:05:49 > 0:05:53- a lot of their influence from, quality ingredients.- Absolutely.

0:05:53 > 0:05:57You have to do so little to it if you get really good ingredients.

0:05:57 > 0:06:01- So the bacon has gone in there. - Bacon is in. A little veg oil.

0:06:01 > 0:06:04And I'm just going to very lightly fry this beautiful duck egg.

0:06:06 > 0:06:09In fact, if you could just chop me some parsley there,

0:06:09 > 0:06:11that would be great.

0:06:11 > 0:06:15So, duck eggs, chefs are really into duck eggs nowadays, aren't they?

0:06:15 > 0:06:17They are. They are very accessible now.

0:06:17 > 0:06:20You can find them in supermarkets. They getting very popular.

0:06:20 > 0:06:23Farmers markets always do duck eggs.

0:06:23 > 0:06:27The reason I'm using a duck egg is because I want the large yolk.

0:06:27 > 0:06:29I want the yolk to become the sauce.

0:06:29 > 0:06:32I'm just going to let that fry very lightly.

0:06:32 > 0:06:33I'm not going to colour the yolk,

0:06:33 > 0:06:38- I'm not going to put any fat on or turn it over.- Sunny side up.

0:06:38 > 0:06:40Yeah, that's what I was looking for.

0:06:40 > 0:06:43- They're also better for us, aren't they?- Oh, they're great.

0:06:43 > 0:06:45I mean, look at the size of the yolk. Fabulous.

0:06:45 > 0:06:47So I'm just going to put our mushrooms into there first.

0:06:49 > 0:06:52Put them in together.

0:06:52 > 0:06:53Do you want this finely chopped?

0:06:53 > 0:06:57Yes, please. A little salt and pepper.

0:07:03 > 0:07:07- So you're frying these on a decent heat?- Just a medium heat.

0:07:07 > 0:07:10You can get a bit more colour if you want to in the...

0:07:10 > 0:07:12If people can't get a chunk of bacon like that, what do they use,

0:07:12 > 0:07:16a bit of streaky bacon, something like that? Maybe a dry cured?

0:07:16 > 0:07:19Even some ham. Ham would be fantastic. Gammon...

0:07:20 > 0:07:25So the crumpet that's gone in here, how long has this taken now?

0:07:25 > 0:07:28OK, this will take about ten minutes. You can flip them over.

0:07:28 > 0:07:31There's one we've got from earlier. That's it.

0:07:31 > 0:07:34- Put that onto our plate. - I'll leave that there for you.

0:07:34 > 0:07:35Yeah, beautiful.

0:07:35 > 0:07:39So you just turn it out of the ring, cook it on the other side.

0:07:39 > 0:07:42You can pre-prepare them, get them ready maybe the day before.

0:07:42 > 0:07:45Then just warm them in the oven or toast them.

0:07:45 > 0:07:47It smells delicious, I have to say.

0:07:47 > 0:07:50So just turn that down. We've got a little bit of colour on those.

0:07:50 > 0:07:53Because I don't want all the excess white, I'm going to take a cutter

0:07:53 > 0:07:54and just cut out the egg.

0:07:57 > 0:08:00- You need a little knife for that. - There you go.

0:08:03 > 0:08:06That's it!

0:08:06 > 0:08:10- Parsley into there. - Bit of parsley, there you go.

0:08:12 > 0:08:15- Fantastic.- You got one quite unusual ingredient in the last minute,

0:08:15 > 0:08:18- this stuff.- A little bit of red wine vinegar.

0:08:18 > 0:08:21Because, believe it or not, this is a very rich egg,

0:08:21 > 0:08:25what I want to do with the vinegar, almost like lemon with fish,

0:08:25 > 0:08:27I want to give it a little bit of cut,

0:08:27 > 0:08:31just cut through the richness of the whole dish.

0:08:31 > 0:08:34And that's basically it, James.

0:08:34 > 0:08:38- We want to take our egg... - It's so simple, look at that.

0:08:38 > 0:08:41Careful at this stage that you don't drop it.

0:08:41 > 0:08:44And basically... You can smell the vinegar coming out.

0:08:44 > 0:08:46- It smells delicious. - Lovely.

0:08:46 > 0:08:48Unusual, putting the vinegar in but I guess it will work with

0:08:48 > 0:08:52the richness of the egg because it's much richer than a hen's egg.

0:08:52 > 0:08:55Very much so. You can use normal eggs, but I just love the yolk,

0:08:55 > 0:08:58the yolk is my favourite part and it's got a really great flavour.

0:08:58 > 0:09:01I'll just place that around the outside like so...

0:09:01 > 0:09:05- Be generous with that. Rock salt. - Bit of salt on the top.

0:09:05 > 0:09:06Marcus, remind us what that is again.

0:09:06 > 0:09:10Home-made crumpets, bacon lardons, parsley

0:09:10 > 0:09:12and a little bit of red wine vinegar at the back.

0:09:12 > 0:09:14All that, but no sausage!

0:09:14 > 0:09:15LAUGHTER

0:09:19 > 0:09:24There you go. Oh, look at that! I tell you what, it smells superb.

0:09:24 > 0:09:26That red wine vinegar. There you go, Suzi.

0:09:26 > 0:09:29- You actually get to dive into this. - Great!

0:09:29 > 0:09:32- This beats your bacon sandwich. - Thank you very much!

0:09:32 > 0:09:34- LAUGHTER - Dive in.

0:09:34 > 0:09:36Like you say, that egg yolk will create a lovely

0:09:36 > 0:09:38richness to the sauce and everything.

0:09:38 > 0:09:43- Amazing colour, that yolk. - It's huge, isn't it?

0:09:43 > 0:09:46- It's like torture sitting here being able to smell it.- Is it?

0:09:46 > 0:09:50That red wine vinegar, I mean, it just cuts through the flavour,

0:09:50 > 0:09:52that rich egg, doesn't it?

0:09:52 > 0:09:53Mm!

0:09:53 > 0:09:56- Pass it down. - I'll move that for you.

0:09:56 > 0:09:57That's all you get.

0:09:57 > 0:10:00You need to learn to get a bigger mouthful, you see.

0:10:00 > 0:10:02It doesn't come back.

0:10:02 > 0:10:04< It comes back empty!

0:10:04 > 0:10:06It's quite strong, that taste, isn't it?

0:10:06 > 0:10:09- Quite a vibrant taste in your mouth. - Sorry!

0:10:09 > 0:10:11It's too good!

0:10:11 > 0:10:14You don't realise how rich it is.

0:10:14 > 0:10:16Because it's so big and so much flavour

0:10:16 > 0:10:20- and I find the vinegar just brings the whole thing together.- Oh, wow!

0:10:20 > 0:10:25- Delicious! The vinegar with the... - Duncan?- Haven't tried it yet.

0:10:25 > 0:10:27How's the crumpet?

0:10:28 > 0:10:29Mmm! Very good!

0:10:34 > 0:10:35Now, that's brekkie with a difference.

0:10:35 > 0:10:38Coming up, I'll be making a classic white sauce

0:10:38 > 0:10:41and using it to make a delicious poached haddock rarebit for

0:10:41 > 0:10:46Raza Jaffrey, after Rick Stein introduces us to some more of his food heroes.

0:10:46 > 0:10:49And today he champions the great British banger.

0:10:49 > 0:10:52Eric and Beth Phipps own a butcher's shop in Mareham-le-Fen.

0:10:52 > 0:10:54They specialise in keeping alive

0:10:54 > 0:10:58an old traditional Lincolnshire dish called chine.

0:10:58 > 0:11:02Eric stuffs a cured back of pork with fresh parsley and he works

0:11:02 > 0:11:07it deep into the cuts with nothing else but the broadleaf parsley.

0:11:07 > 0:11:09I'm collecting these gastronomic rarities

0:11:09 > 0:11:12and I guarantee you won't find this outside Lincolnshire,

0:11:12 > 0:11:15a county particularly noted for its pork dishes.

0:11:15 > 0:11:18The chine is put into a boiling bag

0:11:18 > 0:11:23and left to simmer for about four hours and then taken out to cool.

0:11:23 > 0:11:25I've seen similar charcuterie in France.

0:11:25 > 0:11:29It reminded me a little bit of jambon persille,

0:11:29 > 0:11:31but I've never seen anything like it over here.

0:11:31 > 0:11:33I'm told it's a real delicacy.

0:11:33 > 0:11:36You eat it with hot English mustard and malt vinegar.

0:11:38 > 0:11:42Here we go... I've never tried this before.

0:11:45 > 0:11:51- Oh, that's good! That lovely!- Glad you like it.- Like it? I love it!

0:11:51 > 0:11:53I mean, you must sell tons of it.

0:11:53 > 0:11:56The best illustration, probably, is when it's our county

0:11:56 > 0:12:00agricultural show, and we will sell 60 of these in two days.

0:12:01 > 0:12:06Any sort of French charcuterie, you'd never get anything better than that

0:12:06 > 0:12:10anywhere in some posh French shop.

0:12:10 > 0:12:13I think I'm going to have to come up here and scour the county.

0:12:23 > 0:12:27To Malvern, a very English town.

0:12:27 > 0:12:31Every time I come here I think of Elgar and all things English.

0:12:31 > 0:12:32Well, it's difficult not to.

0:12:33 > 0:12:35To me, in gastronomic terms,

0:12:35 > 0:12:40one of the things that's special about Malvern is English sausages.

0:12:40 > 0:12:43And in particular Chris Titchell's award-winning ones.

0:12:45 > 0:12:48They just look so appetising, Chris. Just run through them

0:12:48 > 0:12:51and tell us about the different types of sausage here.

0:12:51 > 0:12:54This is only a small selection, but a quick resume is, pork and chive.

0:12:54 > 0:12:59Just a mild hint of oniony flavour really complements the pork nicely.

0:12:59 > 0:13:02Pork, cider and apple local specialities.

0:13:02 > 0:13:03Beef, stout and mustard.

0:13:03 > 0:13:05The stout gives a lovely soft texture to the beef,

0:13:05 > 0:13:08- which can be a little bit... - Yeah, I never like beef sausages.

0:13:08 > 0:13:12Because of the fat. There's a bit of pork in there, helps the succulence.

0:13:12 > 0:13:14So we're looking for succulence in that.

0:13:14 > 0:13:16These are our continental cousins, the merguez.

0:13:16 > 0:13:20- They look real flash!- Yeah, lots and lots of paprika in there.

0:13:20 > 0:13:25They are not that spicy, but nice tones of paprika in that.

0:13:25 > 0:13:26Another one designed by a customer.

0:13:26 > 0:13:30She called it Spicy Old Tomato, but we call it our

0:13:30 > 0:13:33Worcestershire tomato, with Worcester sauce, spring onions, tomato puree.

0:13:33 > 0:13:38Again, pork-based. And last but not least, the classic plain pork,

0:13:38 > 0:13:40and the biggest and best seller.

0:13:40 > 0:13:41So that outsells the others?

0:13:41 > 0:13:44Outsells all the others put together.

0:13:44 > 0:13:46We buy all our pork local from a free-range farm,

0:13:46 > 0:13:50and there's nothing overpowering in that.

0:13:50 > 0:13:52It's just a combination of light seasonings

0:13:52 > 0:13:56and textured properly, because we only mince it, we don't put it

0:13:56 > 0:14:00through a bowl chopper or anything that puts pressure on the meat.

0:14:00 > 0:14:02So you've got a nice loose-textured sausage

0:14:02 > 0:14:04and a good quality natural skin.

0:14:04 > 0:14:07Very important, because you got to remember that a sausage is

0:14:07 > 0:14:10not only a combination of flavours, it's the whole eating experience

0:14:10 > 0:14:13of having that skin pop just as you bite it.

0:14:13 > 0:14:16And that's all part of it, getting all of the little bits

0:14:16 > 0:14:18and pieces together.

0:14:18 > 0:14:22It's all to do with just coming up with blends of flavours

0:14:22 > 0:14:25and putting things together that keep people interested,

0:14:25 > 0:14:28as well as not neglecting any of the things from hundreds of years

0:14:28 > 0:14:30of sausage making.

0:14:30 > 0:14:34It's been going on for ages and it's the original fast food.

0:14:37 > 0:14:41You look like a conjurer making balloon shapes out of those long,

0:14:41 > 0:14:45- thin, sausage-like balloons.- I still can't make poodles!- Can't you?

0:14:45 > 0:14:47No, I can't make a poodle.

0:14:47 > 0:14:50You can have a link of sausages any flavour you like,

0:14:50 > 0:14:51but you can't have a poodle.

0:14:51 > 0:14:54There we go, just let them dry off.

0:14:54 > 0:14:56I'm a bit impressed with all this!

0:14:56 > 0:14:58'I thought they'd made a mistake

0:14:58 > 0:15:00'when I saw all these people standing outside.

0:15:00 > 0:15:03'They must have thought Gary was in here!

0:15:03 > 0:15:06'I never thought I'd actually like all this interest,

0:15:06 > 0:15:08'but, well I suppose I'm only human.

0:15:08 > 0:15:11'It's nice having people being pleasant to you

0:15:11 > 0:15:13'and wanting you to sign their books.'

0:15:13 > 0:15:16- Oh, good Lord! Whereabouts? - Queensland.- Where are you from?

0:15:16 > 0:15:20- Spain.- Whereabouts?- Madrid. I love your programmes.- You do?

0:15:20 > 0:15:23I love Madrid.

0:15:23 > 0:15:27Talking of sausages in Madrid, this is a great dish. I fry onions,

0:15:27 > 0:15:32bacon and chorizo in a bit of olive oil, then pour on some red wine.

0:15:33 > 0:15:37Then I add some tinned tomatoes, some Spanish butter beans,

0:15:37 > 0:15:40some black pepper and plenty of parsley.

0:15:40 > 0:15:44I stew everything down together. It's lovely!

0:15:46 > 0:15:50But the way we cook sausages takes a lot of beating too.

0:15:50 > 0:15:55Really good fried bangers with mashed potato and good onion gravy.

0:15:55 > 0:15:57I think that's such a satisfying combination,

0:15:57 > 0:16:00the mainstay of many a British bistro.

0:16:00 > 0:16:02Great with a class of Cotes du Rhone.

0:16:04 > 0:16:10And this dish too. More sausages, this time Italian ones - luganega.

0:16:10 > 0:16:12I take a string of luganega sausages,

0:16:12 > 0:16:15which you can buy quite easily in the UK.

0:16:15 > 0:16:19But the best ones come from Lombardy. You buy them by the metre.

0:16:19 > 0:16:20They're not linked.

0:16:20 > 0:16:24So I'm slicing them up into little pieces about three inches long.

0:16:24 > 0:16:29Meanwhile I start to cook some polenta, which is a type of cornmeal.

0:16:29 > 0:16:33I'm going to make wet polenta, a sort of maize porridge, if you like.

0:16:34 > 0:16:38Now for the sausages. First I pour some olive oil into a hot pan.

0:16:39 > 0:16:43So I've chopped up a medium onion and about six cloves of garlic

0:16:43 > 0:16:47just to make it more interesting. I've finely chopped the onion

0:16:47 > 0:16:50and thinly sliced the garlic.

0:16:50 > 0:16:54Now I add the sausages. I'm putting quite a lot in.

0:16:54 > 0:16:56I'm not looking for too much colour here

0:16:56 > 0:17:01and I'm not hard-frying them, I'm keeping them moving all the time.

0:17:01 > 0:17:04Now I sprinkle on some dried chilli flakes.

0:17:04 > 0:17:06I'm looking for a bit of background heat.

0:17:06 > 0:17:10Next I'm putting some thyme in. And again, lots of robust flavours here.

0:17:10 > 0:17:13There's plenty of flavour in those sausages.

0:17:13 > 0:17:17And now for some white wine, a couple of fluid ounces, I suppose.

0:17:17 > 0:17:19It's actually to make the sauce.

0:17:19 > 0:17:22And just let that bubble down a little bit.

0:17:22 > 0:17:26And now I'm just going to add sundried tomatoes,

0:17:26 > 0:17:30a good quantity of sun-dried tomatoes. Like that...

0:17:30 > 0:17:31A little bit of salt.

0:17:33 > 0:17:34And pepper.

0:17:34 > 0:17:38An important part of that dish. A final shake.

0:17:38 > 0:17:43Lid on for about five minutes, cook those sausages through.

0:17:44 > 0:17:47To finish the polenta I add some butter and some Parmesan,

0:17:47 > 0:17:51and just cream that in to make a well-flavoured soft base.

0:17:53 > 0:17:57Next, I finish off the sausages with a lot of freshly chopped parsley

0:17:57 > 0:17:58and a little lemon juice.

0:18:01 > 0:18:04It's funny how polenta, which is really poor man's food,

0:18:04 > 0:18:07has been elevated into trendy food.

0:18:07 > 0:18:10This dish, which I learned from an Italian friend of mine

0:18:10 > 0:18:13called Vincenzo, is great restaurant cooking

0:18:13 > 0:18:16and it doesn't half go well with a glass of Barolo.

0:18:21 > 0:18:23Mm!

0:18:23 > 0:18:25Oh! That's very nice!

0:18:30 > 0:18:32It looked very nice, too.

0:18:32 > 0:18:34Right, today I thought I'd do a little masterclass

0:18:34 > 0:18:36on a basic starting point of many recipes -

0:18:36 > 0:18:38which is a simple little white sauce.

0:18:38 > 0:18:42Once you master this technique you can turn it into so many different things.

0:18:42 > 0:18:45What I thought is, instead of doing macaroni cheese, I'll glam it up a bit.

0:18:45 > 0:18:47I'll add a bit of cheese to it,

0:18:47 > 0:18:49but then I'll add some mustard, Tabasco, Worcester sauce,

0:18:49 > 0:18:53and then we'll do like a Welsh rarebit to go with a piece of smoked haddock I've got.

0:18:53 > 0:18:56Which will go with some lovely heritage tomatoes.

0:18:56 > 0:18:59First thing, we're going to cook smoked haddock.

0:18:59 > 0:19:02- That's naturally smoked haddock, ie, that it's seen a smokehouse. - OK.

0:19:02 > 0:19:05The other one is like a spray they put on it -

0:19:05 > 0:19:08that fluorescent yellow one.

0:19:08 > 0:19:11Wouldn't go for that, go for that one, if you can get hold of it.

0:19:11 > 0:19:12So this is a little Welsh rarebit.

0:19:12 > 0:19:16First of all, of course, we've got the white sauce.

0:19:16 > 0:19:19To do that, first thing you need to make is the onion cloute.

0:19:19 > 0:19:22or, rather, the milk side of it.

0:19:22 > 0:19:24- Simply put whole milk in the pan... - What does cloute mean?

0:19:24 > 0:19:28- I believe it means to nail, doesn't it?- Yeah.

0:19:28 > 0:19:30But it comes from this bit -

0:19:30 > 0:19:33you take a bay leaf and some clove.

0:19:33 > 0:19:35And this is the old traditional way of doing it -

0:19:35 > 0:19:39where you actually stud the onion with cloves.

0:19:39 > 0:19:42Which is the cloute side of it.

0:19:42 > 0:19:44You will become a real French man, James!

0:19:44 > 0:19:47And then we put that in the milk, bring it to the boil,

0:19:47 > 0:19:49allow that to cool - and we have got one on here.

0:19:49 > 0:19:51And this is where you start off the basis of your sauce.

0:19:51 > 0:19:53So, we add the butter.

0:19:53 > 0:19:55You don't want it boiling at this point,

0:19:55 > 0:19:56so concentrate on the heat.

0:19:56 > 0:19:58So you can heat it up until it melts,

0:19:58 > 0:20:03but instead of using a wooden spoon I find a whisk is a lot easier.

0:20:03 > 0:20:06So you want the butter to melt, but not brown.

0:20:06 > 0:20:08Because it would stick to the wooden spoon? What's the...

0:20:08 > 0:20:12I just find sometimes it will go lumpy, even if you use a wooden spoon,

0:20:12 > 0:20:14but it's much easier to get it mixed in with a whisk.

0:20:14 > 0:20:16So we add the flour...

0:20:18 > 0:20:19..and then whisk it in.

0:20:19 > 0:20:21This is the roux side of it.

0:20:21 > 0:20:24So this is where it will start to thicken up.

0:20:24 > 0:20:26Which people are familiar with.

0:20:26 > 0:20:30Now, it's at this point that it generally can go lumpy.

0:20:30 > 0:20:34Keep it on the heat, because you need to cook that flour out, but no more than that.

0:20:34 > 0:20:37And then we can pour on the milk, which is cold.

0:20:37 > 0:20:39Not hot milk, cold milk.

0:20:39 > 0:20:41Turn the heat down,

0:20:41 > 0:20:43and it will get thicker. Keep whisking it.

0:20:43 > 0:20:45So it'll almost go like...

0:20:45 > 0:20:48As if you were making choux pastry.

0:20:48 > 0:20:50It will get thicker.

0:20:52 > 0:20:54Don't worry about the lumps. They will go.

0:20:54 > 0:20:57- Looks like porridge at the moment there, James.- They will go!

0:20:57 > 0:21:00Keep whisking it. Like that.

0:21:00 > 0:21:03And you keep adding this - slowly, slowly...

0:21:03 > 0:21:06Always using the cold milk.

0:21:06 > 0:21:11Because you've infused it with that onion, you've got that base flavour that we want.

0:21:11 > 0:21:14Keep mixing it.

0:21:14 > 0:21:16The secret is obviously not to add too much,

0:21:16 > 0:21:18but this is where you'll get the lumps in.

0:21:18 > 0:21:22Keep it on the heat so it's cooking out that flour.

0:21:22 > 0:21:26And then we can add the whole lot... and start whisking it together.

0:21:26 > 0:21:29And then this, when it's still on the heat,

0:21:29 > 0:21:32will start to come together as a white sauce. As we know.

0:21:32 > 0:21:35And you can use that basis of white sauce for SO many different things.

0:21:35 > 0:21:39Don't worry about the lumps, it will go.

0:21:39 > 0:21:41They're panicking in my ear, you see!

0:21:43 > 0:21:45Keep it on the heat.

0:21:45 > 0:21:47See, they're going!

0:21:47 > 0:21:48Keep whisking it.

0:21:51 > 0:21:56And if you use a wooden spoon it's much harder to actually get

0:21:56 > 0:21:59that mixture around the edge of the pan.

0:21:59 > 0:22:03But if you keep it on the heat and keep whisking - look, they've gone.

0:22:03 > 0:22:04And you get this smooth sauce.

0:22:04 > 0:22:06And you can throw in an egg yolk.

0:22:06 > 0:22:10You can use it as a basis for so many, so many different things.

0:22:10 > 0:22:11What like?

0:22:11 > 0:22:14Well, parsley sauce, you just add chopped parsley. That's it.

0:22:14 > 0:22:17Mustard sauce - you could just add grain mustard.

0:22:17 > 0:22:19- The French use it for so many different things.- True.

0:22:19 > 0:22:22The basis for souffle. So many, so many different dishes.

0:22:22 > 0:22:25But what we're going to do - you got this lovely rich sauce,

0:22:25 > 0:22:28what I'm going to do now, is transform this into a Welsh rarebit.

0:22:28 > 0:22:31We add our cheese - just a small amount of cheese!

0:22:31 > 0:22:34- Just a small amount! - Cheddar cheese.

0:22:34 > 0:22:38And this is where you can use the old spatula.

0:22:38 > 0:22:40We are going to throw in the Cheddar cheese

0:22:40 > 0:22:43and then I've got some Tabasco, some Worcester sauce, some mustard,

0:22:43 > 0:22:46and start to the thicken that up.

0:22:46 > 0:22:48Did you say you make macaroni cheese that way, as well?

0:22:48 > 0:22:50Not with these two ingredients,

0:22:50 > 0:22:52but, yeah, just throw in the cheese. That's it.

0:22:52 > 0:22:55- Well, you need this because you've got two shows this afternoon. - I know.

0:22:55 > 0:22:58You're doing Chicago. What was it like getting that phone call?

0:22:58 > 0:23:00- That must've been good. - Fantastic, it really was.

0:23:00 > 0:23:02It's a show I've loved for a number of years.

0:23:02 > 0:23:04It's got a fantastic band in it, above all else.

0:23:04 > 0:23:06I've heard the music, loved the music.

0:23:06 > 0:23:09So when they called and said "Do you want to do it for nine weeks?"

0:23:09 > 0:23:12I bit their hand off. It was a lovely thing to get to do.

0:23:12 > 0:23:15Also to be back working on a West End stage for a while.

0:23:15 > 0:23:17It's been a while - seven years since I been on stage, so...

0:23:17 > 0:23:19See, I never knew this about yourself.

0:23:19 > 0:23:21Because we've seen you from Casualty to EastEnders.

0:23:21 > 0:23:24All that kind of stuff. And, of course, Spooks.

0:23:24 > 0:23:27- You got killed off in Spooks, didn't you?- I did, yes.

0:23:27 > 0:23:29In fact, we were laughing at this the other day

0:23:29 > 0:23:31because they've got an epitaph in the last episode -

0:23:31 > 0:23:34the number of those who were named on that epitaph at the end.

0:23:34 > 0:23:38The number of characters killed off in grisly deaths in Spooks. We were laughing about it.

0:23:38 > 0:23:42So, it's their loss... which is the West End's gain.

0:23:42 > 0:23:46And you are now doing Chicago, but playing the lead role, as well.

0:23:46 > 0:23:49- Well, playing Billy Flynn in it. - Billy Flynn!

0:23:49 > 0:23:51He's the slick lawyer who gets to sing All I Care About Is Love

0:23:51 > 0:23:55and Give Them The Old Razzle Dazzle and that stuff, which is great fun to do.

0:23:55 > 0:23:57But you've a huge background with musical theatre.

0:23:57 > 0:24:01I started out in musical theatre. I did Mamma Mia! when it was first on in town in London.

0:24:01 > 0:24:03I played Sky in that, the boyfriend.

0:24:03 > 0:24:05And then went on to Bombay Dreams straight afterwards,

0:24:05 > 0:24:08so I'd had a background of musicals, but then it was a number of years

0:24:08 > 0:24:10before it went back to do any more.

0:24:10 > 0:24:13I hadn't sung for 10 years and hadn't been on stage for seven

0:24:13 > 0:24:17so Monday night, when I opened, was pretty hairy to say the least, I can tell you!

0:24:17 > 0:24:20But, as well as that, you're obviously...

0:24:20 > 0:24:23Because you're not just doing bits and pieces like that in the West End.

0:24:23 > 0:24:28- You've got a singing part in the Steven Spielberg...?- In Smash.

0:24:28 > 0:24:32The show I film at the moment in the States is called Smash.

0:24:32 > 0:24:34It's about the staging of a Broadway musical,

0:24:34 > 0:24:37so in the show they're making Marilyn Monroe, the musical,

0:24:37 > 0:24:40and it's about all the characters that come together to make

0:24:40 > 0:24:42Marilyn Monroe, the musical.

0:24:42 > 0:24:47So it's got original numbers written by Mark Shaiman and Scott Wittman, who wrote Hairspray.

0:24:47 > 0:24:50And it's produced by the guys who produced Chicago the film.

0:24:50 > 0:24:52So the pedigree of the people involved...

0:24:52 > 0:24:54And, of course, Steven Spielberg is at the top. It was his idea.

0:24:54 > 0:24:56You've got Uma Thurman in it?

0:24:56 > 0:24:59- Uma Thurman came in and did a few episodes for us.- Like you do!

0:24:59 > 0:25:01It was very nice to have her involved.

0:25:01 > 0:25:06And also lots of Broadway stars have come in and done some work on the show, as well.

0:25:06 > 0:25:09And they gave me a nice big number to do recently on the show,

0:25:09 > 0:25:11- which I never thought would happen. - Fantastic.

0:25:11 > 0:25:14I'll just show you this. This is the fish, which has been poached.

0:25:14 > 0:25:17This is the mixture we have - the cheese and everything else.

0:25:17 > 0:25:19Which you could do for macaroni cheese.

0:25:19 > 0:25:22I only ask cos I see that on every menu at the moment.

0:25:22 > 0:25:24It's a fashionable dish, mac and cheese, especially in the States.

0:25:24 > 0:25:28- They chuck it on everything.- Every menu? You need to get out more!

0:25:28 > 0:25:30- There's far more than macaroni cheese out there.- No, in the States!

0:25:30 > 0:25:33- Mac and cheese everywhere!- Is it? And what we do is, we take a...

0:25:33 > 0:25:35This is once it's set.

0:25:35 > 0:25:37This is what you end up with.

0:25:37 > 0:25:41The great thing about this for a dinner party

0:25:41 > 0:25:44or you can do this for...

0:25:45 > 0:25:47- For breakfast. It keeps in the fridge.- Oh, OK.

0:25:47 > 0:25:50Just pop that under the grill, takes about one minute,

0:25:50 > 0:25:53and that's going to be ready.

0:25:53 > 0:25:57So pop that in the oven like that... Sorry, in the fridge.

0:25:57 > 0:26:00..and it'll keep, and you can pop it on toast with a bit of...

0:26:00 > 0:26:04- bacon and that kind of stuff. And that's it.- Very good.

0:26:04 > 0:26:07But, of course, you need this because you need energy

0:26:07 > 0:26:10- with Chicago doing two shows a day. It must...- And an extra show on Saturday.

0:26:10 > 0:26:12It must take it out of you.

0:26:12 > 0:26:14One of the hardest things is knowing when to eat.

0:26:14 > 0:26:16There's nothing nice about having a big meal

0:26:16 > 0:26:19before you go on stage and jump around.

0:26:19 > 0:26:21Not doing very good things for your stomach.

0:26:21 > 0:26:24And when you're singing - take a big breath before you are about to sing

0:26:24 > 0:26:27- and something else comes out instead.- Nice.

0:26:27 > 0:26:32So eating is always one of the worst things about a double-show day.

0:26:32 > 0:26:35- Because things like Chicago, it's physically demanding as well, isn't it?- It is.

0:26:35 > 0:26:38It's most physically demanding for the lovely girls in our show,

0:26:38 > 0:26:40Rachel McDowall and Sarah Soetaert

0:26:40 > 0:26:44who play Velma and Roxie in the show - there's a lot of dancing for those guys.

0:26:44 > 0:26:48And our fantastic dancers. We've got some of the best dancers in the West End in the show.

0:26:48 > 0:26:50So proud to be a part of them all.

0:26:50 > 0:26:52And they're doing that hard dancing part,

0:26:52 > 0:26:55I get to stand there in a dinner jacket and croon a bit more

0:26:55 > 0:26:57and move around a little bit less than they do.

0:26:57 > 0:27:01A long way from where you wanted to start life out, which was as a pilot, wasn't it?

0:27:01 > 0:27:03It was, yeah. That's what I was always going to do.

0:27:03 > 0:27:06I was going to join the Air Force when I left school.

0:27:06 > 0:27:08Went off to university thinking that was what I was going to be.

0:27:08 > 0:27:11And then started doing more acting and people started clapping

0:27:11 > 0:27:13and I thought, "Oh, this is all right."

0:27:13 > 0:27:15And I ended up doing that instead!

0:27:15 > 0:27:16I was going to be a racing car driver

0:27:16 > 0:27:18but my backside wouldn't fit in the go-kart.

0:27:18 > 0:27:20LAUGHTER

0:27:20 > 0:27:22That was my excuse. What was yours, Nathan?

0:27:22 > 0:27:25Just too big. At anything.

0:27:25 > 0:27:28You will recognise his, Nathan. He was in your favourite film.

0:27:28 > 0:27:31- What's that? - The sequel to Sex And The City.

0:27:31 > 0:27:34I can see you are a big fan!

0:27:34 > 0:27:37- Because you were in that, as well? - Yeah, I was in that, yeah. I was in that.

0:27:37 > 0:27:40It's funny. I was probably as much a fan as Nathan was originally.

0:27:40 > 0:27:43I hadn't seen any of Sex And The City before I got that job,

0:27:43 > 0:27:46while every girl I'd ever known had a book shelf

0:27:46 > 0:27:48groaning under the weight of the DVD box sets.

0:27:48 > 0:27:51But I'd never seen any of it.

0:27:51 > 0:27:54And I remember going to the read-through in the States

0:27:54 > 0:27:57and getting texts from my English female friends

0:27:57 > 0:27:59asking who was sitting next to at the read-through.

0:27:59 > 0:28:01And I'd say someone called Chris Noth.

0:28:01 > 0:28:04And, of course, to them it's Mr Big!

0:28:04 > 0:28:06- It's a huge thing... - Gone straight over my head!

0:28:06 > 0:28:08But you realise it would be the same as us

0:28:08 > 0:28:10going to Star Wars read-through and sitting next to Hans Solo or...

0:28:10 > 0:28:14- Chewbacca! No, Chewbacca! - Chewbacca, yeah. Exactly.

0:28:14 > 0:28:18It's amazing what that show does for people. It has huge fans.

0:28:18 > 0:28:19But it was great to do.

0:28:19 > 0:28:22We did nine weeks out in Morocco filming that out in the desert.

0:28:22 > 0:28:27- It was great.- Well, there you have it. You've got your Welsh rarebit.

0:28:27 > 0:28:28Look at that! Looks fantastic.

0:28:28 > 0:28:32Some lovely new season Isle of Wight tomatoes

0:28:32 > 0:28:36with a little bit of a olive oil and some chives, salt and pepper...

0:28:36 > 0:28:38I'm getting well fed today.

0:28:38 > 0:28:40It's quite hot. It's just come out of the grill.

0:28:40 > 0:28:44But that is where you could put the macaroni underneath it, if you want it.

0:28:44 > 0:28:48I'm not a fan of macaroni cheese, I thought it was what you were referring to.

0:28:48 > 0:28:52I can't stand it. That separated white and... Hang on.

0:28:52 > 0:28:53Oh, it is really lovely.

0:28:53 > 0:28:57It's the Tabasco and Worcester sauce and mustard that makes the difference.

0:29:01 > 0:29:04Don't forget, you can make that rarebit in advance.

0:29:04 > 0:29:06Use it to top whatever you fancy.

0:29:06 > 0:29:08If you'd like to try your hand at that recipe or any

0:29:08 > 0:29:13of the recipes from today's show, they're a click away on our website.

0:29:13 > 0:29:16We're not live today so instead, we're taking a look

0:29:16 > 0:29:19back at some of the recipes from the Saturday Kitchen Cookbook.

0:29:19 > 0:29:24Next up, Atul Kochhar makes one of the most unique pies I've ever tasted.

0:29:24 > 0:29:26Take a look at this.

0:29:26 > 0:29:28- Great to have you on the show, boss.- Good to be back.

0:29:28 > 0:29:31- What are you cooking? - I'm cooking a great pie.

0:29:31 > 0:29:33It's called gymkhana chicken pie.

0:29:33 > 0:29:37It's a great Anglo-Indian delicacy which was left behind by the British.

0:29:37 > 0:29:41- I thought, "I'll revive this recipe." - This comes from a sports club.

0:29:41 > 0:29:44It is. It used to be Wellington club originally.

0:29:44 > 0:29:46The name was changed to gym.

0:29:46 > 0:29:50The Indian name got attached to that - khana - house. Gym house, basically.

0:29:50 > 0:29:55- We've got the chicken.- The way we are going about it, heat oil.

0:29:55 > 0:29:59Spices which are cassia not cinnamon,

0:29:59 > 0:30:03cloves, black pepper, curry leaves, saute that, add chopped onions,

0:30:03 > 0:30:08add ginger and season the chicken with the flour and salt and pepper.

0:30:08 > 0:30:11- Add the spices. - The two spices we've got...

0:30:11 > 0:30:14Turmeric and coriander only.

0:30:14 > 0:30:17- We'll use some salt and pepper as well.- This is coconut milk?

0:30:17 > 0:30:20Instead of cream. I'll be using some silverskin onions.

0:30:20 > 0:30:22I'm going to do these veg.

0:30:24 > 0:30:26You are using thighs for this, aren't you?

0:30:26 > 0:30:32I'm using thighs because I think they have better flavour.

0:30:32 > 0:30:36The part of the animal which exercises more tend to have

0:30:36 > 0:30:41- better flavour.- Yup.- Apart from the beef fillet. That's the only one...

0:30:41 > 0:30:44It's kind of the same thing with pork and everything else.

0:30:44 > 0:30:49I want to keep a bit of fat as well. Just to get a nice flavour.

0:30:49 > 0:30:51If it's too fatty, you can trim it out.

0:30:54 > 0:31:00Lovely. You mentioned this spice here. This isn't cinnamon.

0:31:00 > 0:31:05You can call it white cinnamon if you like. In India, people use cassia

0:31:05 > 0:31:07more than cinnamon.

0:31:08 > 0:31:13The bay leaf which we use in India is actually the same leaf from the cassia tree.

0:31:13 > 0:31:15It's not real bay leaf.

0:31:15 > 0:31:19- That is enough for us. - It's got a different flavour.

0:31:19 > 0:31:22Cinnamon is stronger, don't you think?

0:31:22 > 0:31:24Cinnamon is stronger and harsher.

0:31:24 > 0:31:27I find this a Swedish taste and I enjoy that.

0:31:27 > 0:31:32There's people who enjoy eating chicken kormas.

0:31:32 > 0:31:36Cinnamon is the strong one. Absolutely.

0:31:38 > 0:31:42There's your flour. I'll chop your onion for you.

0:31:42 > 0:31:49- Flour, salt.- I'll blanch the carrots and beans.- Thank you.

0:31:51 > 0:31:59- You don't see many pies in Indian cookery.- It's an Anglo-Indian dish.

0:31:59 > 0:32:03Indians wouldn't make a pie. All the Anglo Indians would.

0:32:03 > 0:32:05Indians just wouldn't, would they?

0:32:08 > 0:32:10Cinnamon is slightly stronger than cassia.

0:32:12 > 0:32:13That is good.

0:32:15 > 0:32:19The smell of this is... In with the onions.

0:32:19 > 0:32:23It's very important when you put in the spices,

0:32:23 > 0:32:26the oil has to be hot otherwise the spices will not release their flavour.

0:32:26 > 0:32:30Where can people get this stuff from?

0:32:30 > 0:32:33You can get it in normal supermarkets these days.

0:32:33 > 0:32:36You need to saute the onions.

0:32:36 > 0:32:40It doesn't have to go down to brown in colour.

0:32:40 > 0:32:43- The chicken is slightly toasting. - That's seasoned flour.

0:32:43 > 0:32:47Seasoned flour. The chicken goes in with the flour.

0:32:47 > 0:32:51- I'll take my...- Thank you. - ..my veg.

0:32:56 > 0:32:57These are just the carrots and beans.

0:32:57 > 0:33:00You could use any vegetable you want.

0:33:01 > 0:33:06I need some ginger once the chicken is slightly sauted. Coated, sealed.

0:33:06 > 0:33:10I like ginger. I could have added before but it will give...

0:33:12 > 0:33:15- It can burn quite quickly. - Caramelised, which you don't want.

0:33:15 > 0:33:18You want a nice mild flavour of ginger.

0:33:21 > 0:33:25The spices we've got in here, turmeric is a great antiseptic, isn't it?

0:33:25 > 0:33:30- It's a great antiseptic, internally and externally as well.- Is it?

0:33:30 > 0:33:34It's good on cuts and all that kind of stuff.

0:33:34 > 0:33:36I'm using coriander and turmeric.

0:33:39 > 0:33:44If people want to use curry powder, I'm not going to get offended.

0:33:44 > 0:33:49- Just a bit of curry powder. I don't know if you've ever heard of that about turmeric.- I didn't know that.

0:33:49 > 0:33:51If you get a cut on your arm,

0:33:51 > 0:33:54whack it on your arm. It makes your arm turn yellow.

0:33:54 > 0:33:56Other than that, it'll be all right.

0:33:56 > 0:34:00When you say, Indians don't do pie, would you put this on at Benares?

0:34:02 > 0:34:06I do it from time to time and this one is definitely going on the menu.

0:34:06 > 0:34:07Going on the menu.

0:34:07 > 0:34:10You've sealed off the chicken. What's next?

0:34:10 > 0:34:14You put the vegetables in now. Can I have some silver skin onions?

0:34:16 > 0:34:18- Samosas are a little bit pie-like. - Sorry?

0:34:18 > 0:34:20Samosas are a little bit pie-like.

0:34:20 > 0:34:27- Pie-like, yes.- It's ready now. We can add coconut milk.

0:34:30 > 0:34:31That's fine.

0:34:33 > 0:34:35We'll let it simmer for a good ten minutes

0:34:35 > 0:34:37until the pie's almost cooked.

0:34:37 > 0:34:40It doesn't cook for a predominant amount of time.

0:34:40 > 0:34:43Normally, you associate with pies, cook them for an hour.

0:34:43 > 0:34:47- This is quite quick. - We'll let it simmer.

0:34:47 > 0:34:49You have to make sure, before you put it in the pan,

0:34:49 > 0:34:51I prefer to use this.

0:34:51 > 0:34:52I know you laugh at me.

0:34:53 > 0:34:58- You're a mate of mine but...- You don't want your pastry to sink in.

0:34:58 > 0:35:01That's the main thing.

0:35:01 > 0:35:04Before you add the pie into the pie dish,

0:35:04 > 0:35:10the pies should be really cold otherwise the pastry will melt.

0:35:10 > 0:35:13- It's a great tip, James. You can laugh at it.- It's great, that.

0:35:13 > 0:35:18- I love that.- If you have a pie funnel, you can add it.

0:35:18 > 0:35:22- Why not use a shallower dish? - A shallower dish.

0:35:22 > 0:35:24You could. You could.

0:35:24 > 0:35:28If I did that for my folks back in Yorkshire,

0:35:28 > 0:35:30they would think they had been short-changed.

0:35:30 > 0:35:32LAUGHTER

0:35:32 > 0:35:36- Fresh air in the middle. - Have you got that?- Part of the plan.

0:35:37 > 0:35:42- Got the pastry here.- Perfect. - You've got some spices.

0:35:42 > 0:35:46- Tell us about the spices. - The spices, we've got coriander,

0:35:46 > 0:35:47fennel and black sesame seeds.

0:35:47 > 0:35:51You can use whatever blend you want, but I prefer that.

0:35:51 > 0:35:55I'm going to put the egg wash on top and then sprinkle the spices once

0:35:55 > 0:35:57I have the pastry on top.

0:35:59 > 0:36:03Just to make a beautiful crust. I'll let you do that.

0:36:03 > 0:36:07I'll put that on to stop the pastry from falling in there.

0:36:08 > 0:36:11A bit of egg wash round the edge.

0:36:11 > 0:36:14You just want coarsely crushed spices.

0:36:16 > 0:36:20- There you go, chef.- Perfect. - Sprinkles on the top.

0:36:21 > 0:36:24I love this with the old spices on the top.

0:36:24 > 0:36:25Then you bake this in the oven?

0:36:25 > 0:36:27You bake it in the oven at 200 degrees centigrade.

0:36:27 > 0:36:30- How long will you do this for? - For about 10-12 minutes, James.

0:36:30 > 0:36:35- It's just the pastry to get cooked. - We've got our lovely pie here.

0:36:35 > 0:36:37I'll lift this over.

0:36:37 > 0:36:39Here you go. I'll get a plate.

0:36:43 > 0:36:45There you go, Chef. It looks fantastic.

0:36:47 > 0:36:49There you go.

0:36:50 > 0:36:52There you go.

0:36:53 > 0:36:55I'll use a bigger spoon.

0:36:55 > 0:36:57That's better.

0:36:57 > 0:37:00- A little bit of salad with this. - Yup.

0:37:03 > 0:37:08- There you go. I suppose you could do individual ones.- Easily.

0:37:14 > 0:37:15Look at that.

0:37:17 > 0:37:20Fantastic. First time I've ever seen an Indian pie.

0:37:22 > 0:37:24Beautiful.

0:37:25 > 0:37:29- It'll taste delicious, I hope. - Remind us what that is again.

0:37:29 > 0:37:31- Gymkhana chicken pie. - Easy as that.

0:37:36 > 0:37:42- Absolutely fabulous.- I can't wait. - You can't wait?- It looks amazing.

0:37:42 > 0:37:44Not a cauliflower in sight.

0:37:44 > 0:37:48- It smells delicious. - It does smell good.

0:37:48 > 0:37:51I love the combination of chicken and coconut milk.

0:37:51 > 0:37:54- They are made for each other.- Using the chicken thighs as well.

0:37:54 > 0:37:58- Take the skin off, stop them being too fatty.- They are tasty, aren't they?

0:37:58 > 0:38:01It seems like the cheaper cuts have a lot more flavour.

0:38:02 > 0:38:09- Mmm. My boys are going to love that. - There's a bit left over.

0:38:09 > 0:38:11You can take that.

0:38:11 > 0:38:13Apart from chicken, what else could you do with that?

0:38:13 > 0:38:17You could use beef, venison, duck. Whatever you fancy.

0:38:17 > 0:38:21- I suppose fish could work. - I should have said fish first.

0:38:21 > 0:38:27- Fish works really well with that. Haddock, salmon, prawns.- Gorgeous.

0:38:27 > 0:38:32As always, when he cooks, it's fantastic. The spices, fantastic.

0:38:32 > 0:38:35I won't get a chance to eat it. It's not going to come back to me.

0:38:38 > 0:38:40Try that one for lunch. Believe me,

0:38:40 > 0:38:42you'll never taste another pie like it.

0:38:42 > 0:38:45Now it's time for Keith Floyd's continuous French travelogue.

0:38:45 > 0:38:49This week his passion for food and wine takes him to the

0:38:49 > 0:38:51beautiful region of Perigord.

0:39:08 > 0:39:12I can't see what they can see in all that absurd activity.

0:39:12 > 0:39:14You've got the beauties of the Dordogne, a bottle of wine,

0:39:14 > 0:39:17freshly chilled in these silky cool waters, which are full of fish,

0:39:17 > 0:39:19which we're going to catch and cook.

0:39:19 > 0:39:22They're hurtling up and down like motor mechanics on a racing track.

0:39:22 > 0:39:23Absolutely ridiculous!

0:39:23 > 0:39:26Probably going home for hamburger and chips. That's up to them.

0:39:26 > 0:39:28I'm happy with my little life this way.

0:39:28 > 0:39:30The quiet, contemplative sort of life.

0:39:37 > 0:39:39It's none of my business how the French run their rivers,

0:39:39 > 0:39:41but I think they should confine all this water skiing

0:39:41 > 0:39:43and motor boats to St Tropez and let us

0:39:43 > 0:39:45more gentle folk get on with what's important in life,

0:39:45 > 0:39:48which is cooking and sitting, paddling by the river.

0:39:48 > 0:39:50I thought we got away from them.

0:39:51 > 0:39:53Look. Bloody menace, they are.

0:39:54 > 0:39:57# Up the lazy river in an open boat

0:39:58 > 0:40:02# Now everything is perfect...

0:40:02 > 0:40:06# Then these bats from hell Come and break his spell

0:40:06 > 0:40:10# Crazy, lazy river, mon dieu! #

0:40:15 > 0:40:18The River Dordogne gives the Perigord fertile land

0:40:18 > 0:40:21and a pleasant leafy atmosphere so beloved of the British, they've been

0:40:21 > 0:40:25here for centuries, because this was the front line of the 100 Years War.

0:40:25 > 0:40:27They were so busy building castles,

0:40:27 > 0:40:29they didn't have time to learn to cook.

0:40:29 > 0:40:32Many specialities, foie gras is probably the most famous,

0:40:32 > 0:40:34but also the most controversial.

0:40:34 > 0:40:37The stories the farmers tell about geese happily queueing up

0:40:37 > 0:40:41to be force-fed seem to me to gloss over the quite barbaric process.

0:40:41 > 0:40:43Still, I'm not here to moralise.

0:40:45 > 0:40:47Bergerac is a bustling, prosperous,

0:40:47 > 0:40:51seemingly typically French market town at first sight. Then you

0:40:51 > 0:40:54discover they are fiercely proud of their English Heritage.

0:40:54 > 0:40:57It's Saturday morning, the most important market of the week.

0:40:57 > 0:41:00Too busy to stop, even for death.

0:41:04 > 0:41:06When you arrive for the first time in a strange

0:41:06 > 0:41:08country like the Perigord, and I'd never been here before,

0:41:08 > 0:41:10the first thing you do is go into a good bar.

0:41:10 > 0:41:13Find somebody who's chatting well and ask him

0:41:13 > 0:41:15to tell you who runs the best restaurant in the region.

0:41:15 > 0:41:17Having found that out, you go to the best restaurant in the region

0:41:17 > 0:41:20and make friends with the proprietor, which is what I've done.

0:41:20 > 0:41:22It's a chap called Bernard. He's a super guy.

0:41:22 > 0:41:26Then, you get him to take you around the market, where, in France,

0:41:26 > 0:41:28all life is at. This is the essence of the whole place.

0:41:28 > 0:41:30I'm not going to go wandering all around... When he's stopped

0:41:30 > 0:41:33chatting up the women cos he's one of those sort of fellows.

0:41:33 > 0:41:36We're going to do some shopping and explore this wonderful area.

0:41:42 > 0:41:44You might think that once you've seen one French market,

0:41:44 > 0:41:46you've seen them all. You couldn't be more wrong.

0:41:46 > 0:41:49It's by the market place by the little old ladies

0:41:49 > 0:41:52and old men who come to sell their produce from their small farms.

0:41:52 > 0:41:55It's there where you find the little regional specialities.

0:41:55 > 0:41:59It's there where people haggle and talk, worrying about their change, smell the

0:41:59 > 0:42:03fruit, meet each other and discuss what they are going to have for lunch.

0:42:03 > 0:42:06'It's also where you pick up little tips like what to do with ducks' feet.

0:42:06 > 0:42:09'We throw them away. Not in the Perigord.'

0:42:09 > 0:42:11They save them to use them to enrich soups and afterwards,

0:42:11 > 0:42:14grill them with a little garlic butter.

0:42:14 > 0:42:16Something the Chinese are very fond of - duck feet.

0:42:19 > 0:42:22For the most exquisitely prepared parking meter,

0:42:22 > 0:42:24this gets the Floyd award.

0:42:24 > 0:42:25Quelle style!

0:42:27 > 0:42:32- Ca, c'est du lard au cochon.- This is pure pig fat. Just pig fat.

0:42:32 > 0:42:37- Alors, le hachis. Il faut couper le lard.- Oui.

0:42:37 > 0:42:43De l'ail, persil, echalote...

0:42:43 > 0:42:45- Pour faire...- Pour mis dans la soupe?- Bon.

0:42:45 > 0:42:48De l'eau.

0:42:48 > 0:42:52Here's another remarkable thing very peculiar to this region.

0:42:52 > 0:42:54This is a chicken blood pancake.

0:42:54 > 0:42:57When they kill the chickens, they let the blood run onto a plate

0:42:57 > 0:42:59until it coagulates.

0:42:59 > 0:43:02Once it's coagulated, they chop bits of garlic into it,

0:43:02 > 0:43:06put it into a frying pan and make an omelette out of it.

0:43:06 > 0:43:10It's now cooked and cold. You might ask what you do with it.

0:43:10 > 0:43:13To enrich an otherwise boring dish of just fried potatoes,

0:43:13 > 0:43:16you would chop this up into little pieces, add some parsley -

0:43:16 > 0:43:18again this word hachis comes into cooking -

0:43:18 > 0:43:22toss little pieces of this with bits of pork fat into your

0:43:22 > 0:43:26potatoes and you have a fabulous meal which hasn't cost too much money.

0:43:26 > 0:43:29Again, a poor country that uses everything.

0:43:33 > 0:43:35The market isn't just for buying lunch.

0:43:35 > 0:43:38It's for a quick check on what's been happening last week,

0:43:38 > 0:43:40for any little deals that can be done.

0:43:40 > 0:43:44For seeing and of course being seen. It's the chief of police.

0:43:44 > 0:43:47He's in disguise. I think we will be quite safe.

0:43:47 > 0:43:49He's the guy with the sunglasses on his head.

0:43:49 > 0:43:52Bernard is a kind of a godfather in this town.

0:43:52 > 0:43:55He knows everybody and you couldn't have a better guide.

0:43:55 > 0:43:56Where are they now?

0:43:59 > 0:44:03People are always asking me how we choose our locations.

0:44:03 > 0:44:06Usually, it's because the director likes the architecture, but in this case,

0:44:06 > 0:44:09he chose Tremolat for these few shots of French provincial

0:44:09 > 0:44:13life simply because his great hero - a real film director -

0:44:13 > 0:44:17Claude Chabrol - shot his macabre masterpiece Le Boucher here.

0:44:17 > 0:44:21Also, he liked this sign showing a man drinking wine from his soup bowl.

0:44:21 > 0:44:24Kindred spirits, I can tell you. That sums up the area.

0:44:24 > 0:44:26Let's do a little cooking sketch now.

0:44:26 > 0:44:29Of course, cooking sketches need kitchens.

0:44:29 > 0:44:31After a few agonising seconds in the tourist office,

0:44:31 > 0:44:33we came up with this one.

0:44:33 > 0:44:36I thought it would be really good to show you a typical Perigord meal.

0:44:36 > 0:44:38The sort of meal that an ordinary family has on holidays,

0:44:38 > 0:44:41feast days, birthdays and things like that.

0:44:41 > 0:44:44We found, in our usual way, by tripping around the place,

0:44:44 > 0:44:48we ran into someone called Mme Moulin and her husband M Moulin, who are farmers.

0:44:48 > 0:44:51They open up their house from time to time for visitors to come

0:44:51 > 0:44:53and sample country food of the region.

0:44:53 > 0:44:56She's one of those ladies who is a bit of a tartar, a bit precise

0:44:56 > 0:44:58and doesn't like film crews interrupting her work, which she

0:44:58 > 0:45:01takes very seriously. I'm going to let them

0:45:01 > 0:45:04get on with it while I'm sitting here having a slight glass of wine

0:45:04 > 0:45:06and later on, when she's ready, and if she is in a better mood,

0:45:06 > 0:45:10we'll try and get in and see exactly what he's doing.

0:45:12 > 0:45:17Husbands, please note, the happy acquiescent attitude of M Moulin sitting here pretending to be

0:45:17 > 0:45:20helping his wife making the soup.

0:45:20 > 0:45:23One word from her like, "HENRI!" and he was there.

0:45:23 > 0:45:25She made us this amazing soup.

0:45:25 > 0:45:27It's bacon, cabbage, water and onions

0:45:27 > 0:45:30thickened with egg yolks. Looks absolutely appalling.

0:45:30 > 0:45:32You pour it over stale bread.

0:45:32 > 0:45:34Surprisingly enough, it tastes absolutely delicious.

0:45:45 > 0:45:48In Perigord, they call this soup la touraine.

0:45:48 > 0:45:52Mrs Beeton calls it soup for the poor and needy. However, it is very good.

0:45:52 > 0:45:57Much less good was this dreadful dish of stewed gizzards made with Mr Moulin's

0:45:57 > 0:46:00home-made red wine. It was "fowl", if you'll pardon the pun.

0:46:00 > 0:46:04What is particularly good is the confit de canard.

0:46:04 > 0:46:07Wonderful pieces of duck preserved in its own fat,

0:46:07 > 0:46:11reheated in the oven until it's golden, crispy and fatty.

0:46:11 > 0:46:14It's absolutely superb. Best in the winter.

0:46:14 > 0:46:18What we're doing here is making a very simple Perigord omelette of cepes.

0:46:18 > 0:46:20Wild mushrooms.

0:46:20 > 0:46:23Clive, come down and have a close look at these cepes

0:46:23 > 0:46:26which have been preserved over the winter in their own juices

0:46:26 > 0:46:28and now they are being passed through there.

0:46:28 > 0:46:32Sorry about that.

0:46:32 > 0:46:36We'll start again. I've already had a row with the crew this morning.

0:46:36 > 0:46:38The lighting man isn't feeling well.

0:46:38 > 0:46:40I'm trying to speak in two languages for five different people who

0:46:40 > 0:46:44don't understand any damn thing. The fat's getting too hot.

0:46:44 > 0:46:46Starting from the top, Clive. You like me, don't you?

0:46:46 > 0:46:48These are cepes -

0:46:48 > 0:46:50wild mushrooms which have been preserved throughout

0:46:50 > 0:46:54the winter in their own juices in an air-tight container.

0:46:54 > 0:46:58We just put them into the oven with some goose fat and warmed them through.

0:46:58 > 0:47:01We've chopped into that some fresh garlic and some fresh parsley.

0:47:01 > 0:47:05Now, using the typical fat of the region, with the old dragon

0:47:05 > 0:47:08peering over my shoulder, which is goose fat by the way.

0:47:08 > 0:47:12- We put it onto the stove like that. Ca va comme ca?- Ca va.

0:47:12 > 0:47:17- Il faut battre.- If you didn't know how to make an omelette, you know now.

0:47:17 > 0:47:23Il faut battre. Ca veut dire... You must beat the eggs. We all know that. Un peu comme ca.

0:47:23 > 0:47:28- We've already put salt and pepper in. Ils ont deja sale et poivre?- Oui.

0:47:28 > 0:47:34- Vous versez un peu. - Clive, this is a very important bit.

0:47:34 > 0:47:36Pas tout d'un seul coup.

0:47:36 > 0:47:38Voila. Comme ca.

0:47:40 > 0:47:43- Voila.- Allez-y par la.

0:47:43 > 0:47:45- Voyons-la.- We're making a fine, fluffy omelette.

0:47:45 > 0:47:48These are free range eggs, by the way.

0:47:48 > 0:47:51- Pour over the liquid to the edge. Ca va?- Ca va.

0:47:52 > 0:47:55Now I've got to mix up the cepes in there.

0:47:55 > 0:47:57Il faudra peut-etre quelques cepes.

0:47:57 > 0:47:59Quelques cepes is some cepes.

0:47:59 > 0:48:01Pas tous, parce qu'apres il faudra faire une autre.

0:48:01 > 0:48:04I'm not allowed to put them all in, because this is for

0:48:04 > 0:48:09demonstration purposes only and she wants to keep them for her own lunch.

0:48:12 > 0:48:17- Un peu plus?- Un peu plus. Et puis apres vous prenez une assiette pour la retourner.- D'accord.

0:48:17 > 0:48:21We must leave the omelette a tiny bit runny in the middle

0:48:21 > 0:48:24- otherwise it won't be good enough and we fold it...- J'aurais pas fait comme ca, moi.

0:48:24 > 0:48:28Ca va. Ca va.

0:48:28 > 0:48:29C'est pas mal.

0:48:31 > 0:48:34I'd like her to come to England and cook roast beef

0:48:34 > 0:48:39and Yorkshire pudding with my mother standing over her shoulder like that.

0:48:39 > 0:48:43- Ca peut aller ou pas?- La presentation est bonne.

0:48:43 > 0:48:49- The presentation is good but...? - Moi, j'aurais fait un peu differement.

0:48:49 > 0:48:51Montrez moi.

0:48:51 > 0:48:54Allez-y.

0:48:54 > 0:48:56Ooh!

0:48:56 > 0:49:00If you're so good at it, you cook it. OK? Bon.

0:49:01 > 0:49:05We are now going to see a real omelette au cepes faite par la

0:49:05 > 0:49:08maitresse de cette superbe maison - Mme Moulin.

0:49:08 > 0:49:10Ladies and gentlemen,

0:49:10 > 0:49:13I present omelette of cepes cooked by Mme Moulin.

0:49:31 > 0:49:35The essential difference is there that she cooked hers on both sides.

0:49:35 > 0:49:37That is the sort of - if I may say so -

0:49:37 > 0:49:38the peasant way of cooking an omelette.

0:49:38 > 0:49:41That omelette can be served cold and it's tougher and stronger.

0:49:41 > 0:49:43It could be carried into the fields.

0:49:43 > 0:49:46The way I made mine was more the way you'd like to have your dinner

0:49:46 > 0:49:48parties with a softer, fluffier interior.

0:49:48 > 0:49:51I won't dispute with her whose was the best. Both had

0:49:51 > 0:49:53the same good ingredients two different ways.

0:49:59 > 0:50:01BELL RINGS

0:50:43 > 0:50:44Sorry about this,

0:50:44 > 0:50:48but this is the bit where Clive tries to win a few prizes for evocative

0:50:48 > 0:50:51photography and the director likes to do a travelogue bit.

0:50:51 > 0:50:53They are very keen on this in the Dordogne

0:50:53 > 0:50:55because they reckon it was the birthplace of man.

0:50:55 > 0:50:57In fact, just a few kilometres down the road,

0:50:57 > 0:50:58there are some caves with prehistoric drawings.

0:50:58 > 0:51:02Happily, they were shut while we were there otherwise we would be scrubbing

0:51:02 > 0:51:05around in the dark looking at little oxes and wood fires and things.

0:51:05 > 0:51:08Anyway, jokes apart, this river is very important.

0:51:08 > 0:51:12This old boy here - M Pelican, because of his great big nose, claims

0:51:12 > 0:51:15he's been fishing on it since the time of Jesus Christ.

0:51:15 > 0:51:17He exaggerated slightly.

0:51:17 > 0:51:21For Mr Pelican, the Dordogne is the river of life.

0:51:21 > 0:51:26He fishes, not for fun, but for his very livelihood.

0:51:26 > 0:51:32Il y a 40 ans que je peche. Il y a 40 ans que je peche.

0:51:32 > 0:51:35Je vois toujours les poissons.

0:51:57 > 0:51:59Right on, Monsieur le Pelican.

0:51:59 > 0:52:02Brilliant philosophy. Brilliant bloke for that matter. Trouble is, after

0:52:02 > 0:52:078.30 in the morning, he has to share his beloved river with all comers.

0:52:07 > 0:52:11He only lives off this river. He's been doing it for 40 years.

0:52:11 > 0:52:14His parents had been doing it since the birth of Jesus,

0:52:14 > 0:52:17he said earlier on.

0:52:17 > 0:52:19Like all fishermen, he's a good fibber.

0:52:19 > 0:52:24- Ca, c'est une perche.- C'est quelque chose, une perche.- C'est tres bon.

0:52:24 > 0:52:28On appelle ca la perdrix de la riviere.

0:52:28 > 0:52:32- Le...?- La perdrix.- Ah, la perdrix. They call that the partridge of the river.

0:52:32 > 0:52:36- Perdrix de la riviere. - Again, partridge of the river.

0:52:36 > 0:52:38He does go on a bit, this chap.

0:52:40 > 0:52:42They catch the lot here.

0:52:42 > 0:52:46Tench, roach, bream, pike, perch, chub, wopa loo bop, a wham...

0:52:46 > 0:52:48Sorry, I got carried away. Look at that.

0:52:48 > 0:52:52It would give any self-respecting secretary of a British

0:52:52 > 0:52:56angling club apoplexy to see that lot netted out of the river.

0:52:57 > 0:53:01This is strange for me. 30 years ago, I caught my first ever perch.

0:53:01 > 0:53:04It happened to me the day I also forgot to bring my sandwiches.

0:53:04 > 0:53:07I was forced to cook my perch myself. Only way I could eat.

0:53:07 > 0:53:12I cooked it the same way I am today, over a little fire. It was wonderful.

0:53:12 > 0:53:15'It was when I got the whole bit about fishing and eating.

0:53:15 > 0:53:18'Here I am having a really wonderful time, grown-up,

0:53:18 > 0:53:19'rich and terribly famous.'

0:53:20 > 0:53:24J'espere que vous aimerez la petite perche que j'avais cuite pour vous.

0:53:24 > 0:53:28Il faut que vous les gouter at me dis si c'est bon. Comme vous le trouvez.

0:53:28 > 0:53:29Avec plaisir.

0:53:31 > 0:53:33You won't get fish any fresher than that.

0:53:33 > 0:53:36These guys, who they say have been fishing since before the birth

0:53:36 > 0:53:39of Jesus Christ, must know a thing or two about it.

0:53:39 > 0:53:42We shall see. I expect ten out of ten for this.

0:53:45 > 0:53:50- Excellente. Bien cuite.- Ca va? - Tres bonne. Excellente.

0:53:50 > 0:53:55- Monsieur Le Pelican, comment vous trouvez?- Je vais voir ca de suite.

0:53:55 > 0:53:59- Moi, un poisson, pour moi, c'est sacre.- It's a sacred thing for him.

0:53:59 > 0:54:03- You don't just rush into it. - Elle a ete tres bien saisie. Elle est excellente.

0:54:03 > 0:54:06C'est une des meilleurs que je mange.

0:54:11 > 0:54:14Great stuff. I never get tired of watching that great man.

0:54:14 > 0:54:17We're not going to be live in the studio today.

0:54:17 > 0:54:19We've got some stunning cooking from the Saturday Kitchen

0:54:19 > 0:54:23archive for you. Still to come from today's Best Bites.

0:54:23 > 0:54:27We step way back in time as Ainsley Harriet takes on Chris Galvin

0:54:27 > 0:54:29in the Saturday Kitchen omelette challenge.

0:54:29 > 0:54:31Back in the days when chefs were keen to cook something that

0:54:31 > 0:54:35I'd like to eat. Find out how they did a little later on.

0:54:35 > 0:54:37The man who's got the only two star Michelin

0:54:37 > 0:54:41pub in the world - Tom Kerridge cooks his original take on lamb.

0:54:41 > 0:54:44He covers the lamb shank with a garlic paste,

0:54:44 > 0:54:47encases it in a rosemary salt crust, slowly cooks it

0:54:47 > 0:54:50and serves it with pickled cabbage and a sweet mustard mayonnaise.

0:54:50 > 0:54:53Made by yours truly.

0:54:53 > 0:54:56Dame Kelly Holmes faced her Food Heaven or Food Hell.

0:54:56 > 0:54:57Would she get her food heaven - lobster

0:54:57 > 0:55:01and my Thai red lobster curry and pad Thai noodles?

0:55:01 > 0:55:03Or would she get her dreaded food hell -

0:55:03 > 0:55:06sardines with a pan-roasted potato tart topped with sardines,

0:55:06 > 0:55:10sun blush tomatoes and pecorino cheese? Find out what she gets to eat

0:55:10 > 0:55:11at the end of the show.

0:55:12 > 0:55:15Now we go back to the time Jason Atherton hotfooted it here

0:55:15 > 0:55:18from setting up Maze in Cape Town to cook for us

0:55:18 > 0:55:22what I can only describe as Duck a la Black Forest Gateau.

0:55:22 > 0:55:23Check this out.

0:55:23 > 0:55:27- What are we cooking?- We are cooking Barbary duck. Good British duck.

0:55:27 > 0:55:29We'll confit the legs, roast the breast.

0:55:29 > 0:55:33We'll make a sauce with port, chicken stock, thyme, garlic,

0:55:33 > 0:55:36- a bit of watercress and cherries. - Cherries, yeah.

0:55:36 > 0:55:40Then a chocolate vinegar ganache which will help cut the richness of the fat.

0:55:40 > 0:55:43It wouldn't be you without a chocolate vinegar ganache, but anyway, OK.

0:55:43 > 0:55:47But we're going to use the entire duck. Want me to reduce this down?

0:55:47 > 0:55:49Yes, if you can get on with the chocolate ganache

0:55:49 > 0:55:52and I'll just butcher my duck quickly.

0:55:52 > 0:55:55I'll take the legs of cos we'll confit these.

0:55:55 > 0:55:58Then I'll take the breast off, but I'll do the...

0:55:58 > 0:56:02Rather than a traditional duck, you'd roast it on the breast

0:56:02 > 0:56:05and render the fat down, we'll do it completely differently.

0:56:05 > 0:56:07- We'll take the fat off. - Confit meaning slow cooking.- Yeah.

0:56:07 > 0:56:10When people do roast duck at home, if they want to do a whole

0:56:10 > 0:56:14roast duck, there's loads of good ideas, but what's your best?

0:56:14 > 0:56:16- Do you cook it on the skin side? - Yeah.

0:56:16 > 0:56:18You have to cook it skin side

0:56:18 > 0:56:21and make sure you give it a good rub in with a bit of lard or something.

0:56:21 > 0:56:23Season it up with salt so it helps crispen the skin.

0:56:23 > 0:56:27So that's cooked upside down, cook it slowly or...?

0:56:27 > 0:56:30Yes, nice and slow and don't be scared to overcook duck.

0:56:30 > 0:56:34Duck's one of those meats you can eat rare or cooked all the way through.

0:56:34 > 0:56:35- It's delicious.- OK.

0:56:35 > 0:56:38All we've done there, James, is take the skin off as you can see.

0:56:38 > 0:56:42So we've got a nice breast. Then we'll pop these into a pan.

0:56:42 > 0:56:44Chocolate's going in our bain marie.

0:56:44 > 0:56:47- All we've got here is duck fat.- Yeah.

0:56:47 > 0:56:51I'll just put it down like that.

0:56:51 > 0:56:54Pop in a bit of thyme.

0:56:54 > 0:56:56It's become popular in the UK over the past few years, but the French

0:56:56 > 0:56:59have been cooking stuff like this for years, haven't they?

0:56:59 > 0:57:03In the olden days, it was a way of using the whole duck.

0:57:03 > 0:57:09Eating the breast fresh and then sort of submerging it in duck fat.

0:57:09 > 0:57:11When they had leaner months,

0:57:11 > 0:57:13they would bring it out,

0:57:13 > 0:57:15take it out the fat, and roast it and eat it.

0:57:15 > 0:57:19- Exactly. OK, you want me to do the cherries for this?- Please, yeah.

0:57:19 > 0:57:21We've got the duck legs in there, now the skin?

0:57:21 > 0:57:27Skin's gone in there, that'll cook with the bird. Quickly season that.

0:57:27 > 0:57:28I'll take a bit of butter.

0:57:28 > 0:57:31- Yep. - Pop that in there with a bit of oil.

0:57:33 > 0:57:37- Then...- This will actually cook in real time?- I hope so!

0:57:37 > 0:57:41- What type of duck is this? - Barbary duck.

0:57:41 > 0:57:46You did a tasting on duck back in the restaurant, didn't you?

0:57:46 > 0:57:49We tried to find the best breast we could.

0:57:49 > 0:57:51We tried eight different ones.

0:57:51 > 0:57:53The one we came up with was the Cornish duck.

0:57:53 > 0:57:56It would be!

0:57:56 > 0:57:58Funnily enough...

0:57:58 > 0:58:02And also Creedy Carver from Devon - two really good west country ducks,

0:58:02 > 0:58:03- really.- Right.

0:58:04 > 0:58:08This is opposed to the French one, you find the Magret ducks...

0:58:08 > 0:58:11They're a great duck, but we're in Britain at the end of the day.

0:58:11 > 0:58:15- Let's champion British produce, that's what it's all about.- Exactly.

0:58:15 > 0:58:17We give the French far too much credit!

0:58:17 > 0:58:20Right. So reduce the red wine vinegar here.

0:58:20 > 0:58:23This is 400mls, reduced to about 100mls.

0:58:23 > 0:58:26That's right, all the way down. Then quickly make the sauce.

0:58:26 > 0:58:31- You reduce it because otherwise it would be strong when you add it to the chocolate.- Right.

0:58:31 > 0:58:33Then the chocolate won't set.

0:58:35 > 0:58:38- OK.- In goes our shallots, into the pan.

0:58:38 > 0:58:39Nice and fried.

0:58:39 > 0:58:43And a good little trick for people at home,

0:58:43 > 0:58:45when you are frying those, just add a bit of sugar to it.

0:58:45 > 0:58:48- Helps sweeten the sauce and thicken it at the same time.- Yeah.

0:58:48 > 0:58:54- Like a teaspoon?- Yeah. Couple of teaspoons. Bit of chopped thyme.

0:58:55 > 0:58:57In there like that.

0:58:57 > 0:58:58I'll just caramelise it.

0:58:58 > 0:59:01- You're always gallivanting all over the place.- Yeah.

0:59:01 > 0:59:05- Erm, Cape Town you've just been to? - Yeah, we've been in Cape Town

0:59:05 > 0:59:07for five weeks, setting up the new restaurant.

0:59:07 > 0:59:09- Yeah.- That's gone really well.

0:59:09 > 0:59:12It's at the One&Only resort down in Cape Town.

0:59:12 > 0:59:16Is it... Is it quite difficult setting up a restaurant that far away?

0:59:16 > 0:59:18It's a lot of hard work.

0:59:18 > 0:59:21It all sounds very glamorous but it's a lot of hard work

0:59:21 > 0:59:23but at the same time a lot of fun.

0:59:23 > 0:59:26We get to work with fantastic produce and new staff and...we got to

0:59:26 > 0:59:28cook for Nelson Mandela, so that was a bit of fun.

0:59:30 > 0:59:34- Right, so the butter is going into our chocolate.- That goes in there.

0:59:34 > 0:59:36This really is like a chocolate ganache. This is how you make it.

0:59:36 > 0:59:38Yeah, it's a savoury chocolate ganache.

0:59:38 > 0:59:42This is how you make chocolate truffles or use double cream instead of butter.

0:59:42 > 0:59:45Do you have to use a certain amount of cocoa in the chocolate?

0:59:45 > 0:59:4870% and above I always use cos it's more bitter

0:59:48 > 0:59:51so you end up with a better product.

0:59:51 > 0:59:56If you use the stuff with more fat in it, it's a lot more gooey,

0:59:56 > 0:59:59where this is nice and bitter and you get that real chocolate flavour.

1:00:01 > 1:00:06- Then you take this and pop it in the fridge, right?- That's right.

1:00:06 > 1:00:10Stick that in the fridge and let that set for two to three hours.

1:00:10 > 1:00:13Right, we've got our chocolate ganache there.

1:00:13 > 1:00:16- Now the cherries you just want lightly chopped?- Please, yeah.

1:00:16 > 1:00:17OK. They go through.

1:00:17 > 1:00:21You can leave that confit for two hours in the oven.

1:00:21 > 1:00:25- But the secret is cooking it very slowly for a long time?- Yeah.

1:00:25 > 1:00:26- Exactly.- That's the secret. OK.

1:00:26 > 1:00:29So we've got our breast coming on nicely, our sauce is nice

1:00:29 > 1:00:32and reduced. That's probably about ready.

1:00:32 > 1:00:35Just wait for the cherries, James, if you could hurry please.

1:00:35 > 1:00:37LAUGHTER

1:00:37 > 1:00:40- There you go, how many do you want? - That's enough.

1:00:40 > 1:00:41In we go with the cherries.

1:00:41 > 1:00:45It's a great combination, cherries and duck, one of those classics.

1:00:45 > 1:00:47Not in season yet, but they are coming there.

1:00:47 > 1:00:50- Yep, they're on the way. - There you go.

1:00:50 > 1:00:55When did you decide to add a chocolate and vinegar combination to the recipe?

1:00:55 > 1:00:59- Well, if you think about it...- After about six pints of lager, I think.

1:00:59 > 1:01:01If you think about venison and chocolate, it's a

1:01:01 > 1:01:03classic combination.

1:01:05 > 1:01:10Duck's a rich sort of game, so just decided to try it.

1:01:11 > 1:01:12It worked!

1:01:12 > 1:01:15- We sell loads at the restaurant, does really well.- There you go.

1:01:15 > 1:01:18Right, you've got the duck there, lovely and tender.

1:01:18 > 1:01:20- You want this skin as well, yeah? - Please yeah.

1:01:20 > 1:01:22I'll show you a trick with that.

1:01:22 > 1:01:27Once the skin is cooked down like that, put it in between two

1:01:27 > 1:01:31sheets, then press it, with baked bean cans or whatever, press it.

1:01:31 > 1:01:33The fridge again!

1:01:33 > 1:01:37Voila, you end up with a beautiful bit of crispy duck skin.

1:01:37 > 1:01:38Look at that!

1:01:38 > 1:01:42We're going to plate now. We'll put our leg in the middle.

1:01:42 > 1:01:45- If you want to quenelle that. - Right, OK.

1:01:45 > 1:01:48Since you're the pastry chef extraordinaire.

1:01:48 > 1:01:51Pastry chef?! If there's chocolate and cherries, mate,

1:01:51 > 1:01:53that's Black Forest Gateau to me!

1:01:53 > 1:01:57- It ain't duck, but anyway. - Quickly slice our duck.

1:01:57 > 1:02:00Bit of salt there.

1:02:00 > 1:02:01Bit of pepper.

1:02:02 > 1:02:06Then we'll just fan that around.

1:02:08 > 1:02:11If you quenelle that on top. That's it, perfect.

1:02:11 > 1:02:13Stick that on our skin.

1:02:13 > 1:02:17Let's put that on the top there.

1:02:17 > 1:02:18Put a bit of sauce round it.

1:02:18 > 1:02:21People looking at that duck, would go, "Ooh, I want it a bit more",

1:02:21 > 1:02:22you can eat duck like that.

1:02:22 > 1:02:25Yeah you can, but if you want to take more it's entirely up to you

1:02:25 > 1:02:26but I like mine...

1:02:26 > 1:02:30- In France that's well done, I think. - I like my duck nice and rare.

1:02:30 > 1:02:32It's one of those meats you can get away with, like venison,

1:02:32 > 1:02:34like most games.

1:02:34 > 1:02:36- Yeah. - A little sprinkle of our sauce.

1:02:36 > 1:02:40- You want some of these as well.- A bit of watercress on, please, James.

1:02:40 > 1:02:44This is this new tiny watercress. Most people use the bigger stuff.

1:02:44 > 1:02:47The bigger stuff is bitter and lends itself to salmon.

1:02:47 > 1:02:49When you've got a delicate dish like this,

1:02:49 > 1:02:52- the little baby stuff works really well.- Baby stuff! What is it again?

1:02:52 > 1:02:56That is my duck dish, which is confit leg, roasted breast,

1:02:56 > 1:02:58chocolate and vinegar ganache with cherries.

1:02:58 > 1:03:00Look at that! Delicious.

1:03:05 > 1:03:08Looks delicious. Does it taste delicious?

1:03:08 > 1:03:11I don't like the look on your face! LAUGHTER

1:03:11 > 1:03:14There you go, you'd better be a meat eater now.

1:03:14 > 1:03:17What do you think of that? Have you tried chocolate, cherries and duck?

1:03:17 > 1:03:20Erm, I have not tried chocolate and duck and cherries.

1:03:20 > 1:03:23I've tried chocolate and cherries before.

1:03:23 > 1:03:26What's the idea with the chocolate, it's supposed to melt?

1:03:26 > 1:03:30Yeah, you mix it in with the sauce, it adds that vinegar kick to it all.

1:03:30 > 1:03:32It just works really well.

1:03:32 > 1:03:33OK, well, here we go.

1:03:37 > 1:03:39- Shall I pack my bags and go home now?- Mmm.

1:03:39 > 1:03:42- LAUGHTER - That's actually quite nice.

1:03:42 > 1:03:45- "Actually quite nice"!- Very nice.

1:03:45 > 1:03:47I'm not surprised you can cook a wonderful dish,

1:03:47 > 1:03:50it's just the combination of ingredients I was surprised by.

1:03:50 > 1:03:53It's not something I would probably choose, but having tasted it...

1:03:53 > 1:03:55It's great, isn't it?

1:03:55 > 1:03:57- You can cook very well. - He can come back!

1:03:57 > 1:04:00- Thank you very much.- You've very good, aren't you?

1:04:04 > 1:04:07It really was a great flavour combination.

1:04:07 > 1:04:09The shoe was certainly on the other foot

1:04:09 > 1:04:12when I made Ainsley Harriott take part in the omelette challenge.

1:04:12 > 1:04:15He and Chris Galvin were feeling very competitive,

1:04:15 > 1:04:17but how did they both do?

1:04:17 > 1:04:20Now, looking at the leaderboard over here.

1:04:20 > 1:04:23With a height of 33 seconds and a low, down here, a fellow Ready

1:04:23 > 1:04:27Steady Cook colleague, he could have cooked three omelettes by then.

1:04:27 > 1:04:29One minute 34 seconds.

1:04:29 > 1:04:32I need you to create a three egg omelette in the fastest time possible.

1:04:32 > 1:04:35It must be a cooked omelette, you can use whatever you like,

1:04:35 > 1:04:38we have cheese, butter, cream, milk. We have oil.

1:04:38 > 1:04:42It must be a three egg omelette, folded, cooked to perfection.

1:04:42 > 1:04:44Not scrambled egg or you get disqualified.

1:04:44 > 1:04:47Time starts when I say, it stops when the omelette hits the plate.

1:04:47 > 1:04:49Are you ready? Three, two, one, go!

1:04:51 > 1:04:56- I love this. The boot's on the other foot, Ains?- Yep.

1:04:58 > 1:04:59Right, we're off.

1:04:59 > 1:05:01Different variations of our omelette.

1:05:06 > 1:05:08Oh, too much butter.

1:05:09 > 1:05:10Will he catch up?!

1:05:12 > 1:05:14Oooooh!

1:05:17 > 1:05:20Ah! I want an omelette! I don't want scrambled eggs.

1:05:20 > 1:05:23Disqualified if you give me scrambled eggs.

1:05:24 > 1:05:26Clock stops there. Well done.

1:05:26 > 1:05:28GONG SOUNDS

1:05:28 > 1:05:31There you go. And now Chris, there we go.

1:05:31 > 1:05:36- Right.- Perfection! Round of applause, that's not bad at all.

1:05:37 > 1:05:38Well done, mate.

1:05:38 > 1:05:40Did you season this, boys, or what?

1:05:40 > 1:05:42Erm... Yes, chef!

1:05:46 > 1:05:47Let me have a taste.

1:05:49 > 1:05:53- Salted butter, wasn't it?- No seasoning but it's all right, yeah.

1:05:53 > 1:05:55And this one.

1:05:55 > 1:05:58Go on, have a taste, chef.

1:05:58 > 1:06:01- Yeah.- Have we got a job?

1:06:03 > 1:06:05- Oh.- Even better now, lovely, right.

1:06:07 > 1:06:10How do you think you've done? You've got egg everywhere, Ains.

1:06:10 > 1:06:11Look at this. Right, Chris.

1:06:11 > 1:06:15Probably 40, 44 seconds, something like that.

1:06:15 > 1:06:19- How much do you think you did it in? - 44 seconds.

1:06:19 > 1:06:24And you've not got an earpiece in. You did it in 44 seconds!

1:06:24 > 1:06:27- How cool was that?!- Unbelievable.

1:06:27 > 1:06:31Right, just below Mr Brian Turner. Ainsley.

1:06:31 > 1:06:33I don't know, slightly quicker.

1:06:33 > 1:06:37About five seconds quicker, something like that.

1:06:37 > 1:06:40How quick do you think? You think you beat him? At the top?

1:06:40 > 1:06:43I'd probably be near Mr Tanner, what do you think?

1:06:46 > 1:06:49- Just like ready Steady cook, Brian's beat you again.- Oh, no.

1:06:49 > 1:06:51Just pipped you with 38 seconds.

1:06:51 > 1:06:54He'll be sat at home, on his L chair,

1:06:54 > 1:06:58with his one foot slipper, watching and reading his Racing Post.

1:06:58 > 1:07:01Happy as Larry! Well done, guys.

1:07:05 > 1:07:08Note to all the chefs taking part in the future omelette challenges.

1:07:08 > 1:07:12Those were two very nice-looking omelettes. And they were edible.

1:07:12 > 1:07:15Get ready for the ultimate roast lamb recipe.

1:07:15 > 1:07:19Two star Michelin, Tom Kerridge gets inspired by a kebab van.

1:07:19 > 1:07:21Unbelievable.

1:07:21 > 1:07:24- Good morning.- On the menu is what?

1:07:24 > 1:07:27I am doing a salt-baked lamb shank with rosemary and garlic.

1:07:27 > 1:07:30Some pickled cabbage, some salted onions

1:07:30 > 1:07:32and a sweet mustard mayonnaise.

1:07:32 > 1:07:34Sounds good to me. You want me to get on and do the salt crust first?

1:07:34 > 1:07:37There's quite a lot going on here with this salt crust,

1:07:37 > 1:07:40where you've got rosemary and salt first of all

1:07:40 > 1:07:42and then a load of other ingredients.

1:07:42 > 1:07:46- You blend the rosemary and salt together.- Yeah.

1:07:46 > 1:07:50To make a beautiful rosemary flavoured salt dough.

1:07:50 > 1:07:53- You are using table salt for this? - Yes, just straight table salt.

1:07:53 > 1:07:57I've got a pickling mix for the cabbage.

1:07:57 > 1:08:01This is brown sugar, white wine vinegar,

1:08:01 > 1:08:03star anise, cinnamon,

1:08:03 > 1:08:06Szechuan pepper, coriander seeds, fennel seeds.

1:08:06 > 1:08:11- Loads of aromatic flavours going on. - I am listening.- It sounds it(!)

1:08:14 > 1:08:18Drink will be ready in a minute.

1:08:18 > 1:08:22OK. With that, I will slice onions.

1:08:23 > 1:08:26You want the salt in here?

1:08:26 > 1:08:31This is your way of making salt crust, you mentioned Nick

1:08:31 > 1:08:36and his top hits, this has been your hit record really,

1:08:36 > 1:08:38the salt crust, tell us about it.

1:08:38 > 1:08:43It's something I did for Great British Menu, baked potatoes which was fantastic,

1:08:43 > 1:08:46which helped to win on a main course.

1:08:46 > 1:08:49It is one of those old, old cooking methods,

1:08:49 > 1:08:52I'm sure Ashley could tell us about the history of it.

1:08:52 > 1:08:56But it's one of those... It's a great way of cooking.

1:08:56 > 1:09:02It enhances flavours. It is a beautiful slow way of cooking something.

1:09:02 > 1:09:04You do potatoes in it, in the restaurant?

1:09:04 > 1:09:07I do. I do potatoes. Not with rosemary.

1:09:07 > 1:09:11This is something we're looking at getting on for a set lunch

1:09:11 > 1:09:15- kind of thing.- Sounds good. So you use egg whites for this?

1:09:15 > 1:09:18Yeah. You use them, because as they bake,

1:09:18 > 1:09:21they go hard and make the salt crust really nice and crusty.

1:09:21 > 1:09:25So, we've got flour, salt, rosemary, and the egg whites.

1:09:25 > 1:09:26I will add water to mix.

1:09:26 > 1:09:31- Tell us what is going on here. - We've got the pickle mix going on.

1:09:31 > 1:09:35I'm slicing a green chilli and I have red and white onion sliced.

1:09:35 > 1:09:42I will put it all in a bowl. I will season it with a little bit of salt.

1:09:42 > 1:09:51Basically, the salt is going to draw the moisture and make it a nice, wilted down, onion-like salad.

1:09:51 > 1:09:55For people who have been living in a cave,

1:09:55 > 1:09:59and not heard of your restaurant and what it has done, tell us about The Hand & Flowers,

1:09:59 > 1:10:00How did it start for you?

1:10:00 > 1:10:05I'd always worked in Michelin starred restaurants my whole career,

1:10:05 > 1:10:10then it came to a point where my wife and I decided we should do a restaurant ourselves.

1:10:12 > 1:10:15I was never really a Michelin star kind of guy.

1:10:15 > 1:10:17I'm much more of a pub kind of guy.

1:10:17 > 1:10:22So I thought, why not do a pub and do it with the same standard that

1:10:22 > 1:10:26I have always cooked at. You know what? It has kind of worked.

1:10:26 > 1:10:30- It has worked.- It has worked.

1:10:30 > 1:10:33But even with two Michelin stars, people think it is white tablecloths,

1:10:33 > 1:10:37- you have none of that. It is still wood tables.- No tablecloths.

1:10:37 > 1:10:41Beautiful, friendly service staff who welcome you and say hello

1:10:41 > 1:10:44when you come in and make sure, you know, it's supposed to be that

1:10:44 > 1:10:49friendly feel you get from a pub. Your local pub when you walk in and everyone is nice.

1:10:49 > 1:10:51That's what we hope it to be.

1:10:51 > 1:10:53That's what you try to be.

1:10:53 > 1:10:55You made a mistake last time

1:10:55 > 1:10:58you came on Saturday Kitchen, didn't you?

1:10:58 > 1:11:01- I did.- You want to apologise to the restaurant manager.- I do.

1:11:01 > 1:11:02Lourdes, I am very sorry.

1:11:02 > 1:11:05Because last time I was on here, I said that you could just,

1:11:05 > 1:11:09call in any time you like and Saturday lunchtime,

1:11:09 > 1:11:11about a million people turned up.

1:11:13 > 1:11:16I got back to work just after lunchtime and Lourdes said,

1:11:16 > 1:11:19"What did you say that for?!"

1:11:19 > 1:11:20She said it was one of the worst

1:11:20 > 1:11:23services she's ever had. It was all my fault so, Lourdes, I'm very sorry.

1:11:23 > 1:11:27- So you're full for a long time now?- Yeah, Saturdays are quite hard to get into.

1:11:27 > 1:11:33But midweek it is a lot easier, a lot easier.

1:11:33 > 1:11:36Saturday - everyone wants Saturday at 8:30pm.

1:11:36 > 1:11:40- More people should go out on a Monday at 2:30 in the afternoon.- Right.

1:11:40 > 1:11:45This is serious coleslaw. Look at the size of these things.

1:11:45 > 1:11:48Big, chunky strips.

1:11:48 > 1:11:51OK, we have here the salt crust dough which has been

1:11:51 > 1:11:56rested for about an hour and a half. Roll it out.

1:11:56 > 1:11:59Wrap the lamb shank in it.

1:11:59 > 1:12:03The old salt crust, this is where the old pie was originally.

1:12:03 > 1:12:04You just ate the centre.

1:12:04 > 1:12:08Yes, it was just something to contain something.

1:12:08 > 1:12:09- It's little own mini-oven.- Yeah.

1:12:10 > 1:12:14What other things would you use, Tom, to cook in your salt crust?

1:12:16 > 1:12:20Erm... You could do so many different things. We've done beef cheeks.

1:12:21 > 1:12:25They are really nice in that, really slow cooking beef cheeks.

1:12:25 > 1:12:29- Absolutely delicious. - What have you got in there?

1:12:29 > 1:12:34OK, so literally in here I have, a couple of pieces of garlic,

1:12:34 > 1:12:36just blended with a little bit of...

1:12:38 > 1:12:39Not quite blended!

1:12:41 > 1:12:45With a little bit of water. We're going to brush it on top of the lamb.

1:12:50 > 1:12:53I am making like a mustard mayonnaise.

1:12:53 > 1:12:55You are making a mustard mayonnaise.

1:12:55 > 1:12:56Yeah.

1:12:56 > 1:12:59I'm going to spoon a little bit of this paste,

1:12:59 > 1:13:03just push it over the lamb.

1:13:03 > 1:13:06Where does the inspiration for this come from?

1:13:06 > 1:13:13- You're working on...books and bits and pieces.- I am.

1:13:13 > 1:13:17We are working on a book at the minute,

1:13:17 > 1:13:21aiming to be out autumn next year.

1:13:21 > 1:13:24Whereas, Ashley was sat like a boffin in a library

1:13:24 > 1:13:26looking at ye olde cookbooks.

1:13:26 > 1:13:28Where were you for the inspiration for this?

1:13:28 > 1:13:33- Be honest, I know.- OK. Well, you might call it a kebab van.

1:13:33 > 1:13:36LAUGHTER

1:13:36 > 1:13:40What I would call it is a traditional al fresco Turkish restaurant.

1:13:40 > 1:13:44LAUGHTER

1:13:44 > 1:13:47So that is where the inspiration of this dish comes from.

1:13:50 > 1:13:54- And the wine matching should be a can of lager!- Yes!

1:13:55 > 1:14:00OK, the lamb shank is ready to go and the salt crust goes over the top.

1:14:00 > 1:14:02You shape it to make it look nice.

1:14:02 > 1:14:06There's a lot of dough here, you don't need that much. I'll cut it.

1:14:09 > 1:14:11You just wrap it round.

1:14:13 > 1:14:18- I'll just get a bit of black pepper. - Just make sure there's no gaps.

1:14:18 > 1:14:23- Yeah.- Whack it on a tray. Stick it in the oven. It's quite a low heat.

1:14:23 > 1:14:26Yeah. How long for then?

1:14:27 > 1:14:31About four and a half hours. Four and a half hours.

1:14:31 > 1:14:36- What happens with this pickling liquid?- I'll show you. It goes on...

1:14:37 > 1:14:41It goes onto the cabbage when it's cold.

1:14:41 > 1:14:44- I'm looking for a nice raw, chunky, crunchy salad.- Right.

1:14:44 > 1:14:46Just like this - great big pieces of it.

1:14:46 > 1:14:50- So the idea is you pour that pickling liquid on there.- Yeah.

1:14:50 > 1:14:53- You want me to wash that off?- Yeah, you need to wash those onions off.

1:14:55 > 1:14:59- We just leave it for about half an hour before you need it.- OK.

1:14:59 > 1:15:03It should take on a nice vinegary style kind of flavour,

1:15:03 > 1:15:05but still be really crunchy.

1:15:06 > 1:15:08So, why the pickling liquid when it's cold?

1:15:08 > 1:15:10- Because you want it crunchy? - Exactly.

1:15:10 > 1:15:13Just to keep it crunchy, so it doesn't wilt it down too much.

1:15:13 > 1:15:15Put some spring onions.

1:15:16 > 1:15:19- There you go. We're about ready to plate.- We are.

1:15:19 > 1:15:23I have to say, it is a super honour to be the last chef to be

1:15:23 > 1:15:26cooking in this kitchen before you move, James.

1:15:26 > 1:15:29- Yeah.- Before you move back to your house.- Back to my house!

1:15:29 > 1:15:30ALL LAUGH

1:15:30 > 1:15:34- We're going HD, that's the scary bit.- Plenty of make-up.

1:15:34 > 1:15:38We'll all look like a cross between Chucky and a Cabbage Patch doll!

1:15:38 > 1:15:41- With all that make-up on.- I think I already look like that!

1:15:41 > 1:15:42ALL LAUGH

1:15:42 > 1:15:45There you go, got our plate there.

1:15:45 > 1:15:47Let's get some of these chopped chives in here.

1:15:47 > 1:15:50We have got two, three, four types of onion.

1:15:50 > 1:15:54- See that, counting as well!- Right. - I got to four.

1:15:54 > 1:15:56And then we'll serve the lamb.

1:15:56 > 1:15:58So here I have one that's come out of the oven,

1:15:58 > 1:16:01- it's been rested for about half an hour.- Yep.

1:16:02 > 1:16:06- We'll stick that on the plate. - That's proper.- That's proper.

1:16:06 > 1:16:09- Want me to pile this on here?- Yeah, put a big blob of the mayonnaise on.

1:16:09 > 1:16:12That's got mustard and a bit of sugar in there?

1:16:12 > 1:16:14Yes, kind of like a sweet mustard dressing.

1:16:14 > 1:16:16You know that kind of, like... HE SCOFFS

1:16:16 > 1:16:18- ..like hot dog mustard?- Yes!

1:16:18 > 1:16:20BOTH LAUGH

1:16:20 > 1:16:22- So we've got hot dogs and kebabs. - Nice!

1:16:22 > 1:16:25That's an alfresco American traditional...

1:16:25 > 1:16:28One thing we didn't have in rehearsal which I have for you now

1:16:28 > 1:16:31- is I've got you some pitta breads. - Amazing.

1:16:31 > 1:16:33Honestly, my day just gets better and better!

1:16:33 > 1:16:35Didn't have these in rehearsal.

1:16:35 > 1:16:39I went to that amazing Turkish restaurant you told me about

1:16:39 > 1:16:41- round the corner. - TOM LAUGHS

1:16:41 > 1:16:45OK, so the salted onion salad goes with the chunky...

1:16:45 > 1:16:49- I'll put this over here. - ..chunky coleslaw-like cabbage.

1:16:49 > 1:16:51And on top of that, we're just going to finish it

1:16:51 > 1:16:55with some nasturtium leaves. These are actually picked

1:16:55 > 1:16:57from my garden in the pub.

1:16:57 > 1:17:03And they've got such a beautiful, peppery, spicy little kick to them.

1:17:03 > 1:17:05That's instead of extra chilli sauce!

1:17:05 > 1:17:07Is it? There you go. So remind us what that dish is again.

1:17:07 > 1:17:11That is my salt and rosemary-baked shank of lamb

1:17:11 > 1:17:14with pickled cabbage and salted onions and sweet mustard mayonnaise.

1:17:14 > 1:17:16The guy is brilliant.

1:17:21 > 1:17:25Right, and we bring it over. There you go.

1:17:25 > 1:17:28- And we've got to hold this, really. - Yeah.

1:17:28 > 1:17:30And smash it with one of these, so...

1:17:30 > 1:17:32HEAVY BANGING

1:17:32 > 1:17:36- It's a bit brutal. - You need safety goggles.- Wow!

1:17:36 > 1:17:41- Basically, you've got the lamb in the middle.- How cool is that?

1:17:41 > 1:17:44- This is what you dive into. Don't eat this!- OK.

1:17:44 > 1:17:47Don't eat the salt crust. Swap it for a pitta bread.

1:17:47 > 1:17:51- Here we go.- Dive into that but it's that long, slow cooking

1:17:51 > 1:17:54- that keeps it nice and tender. - Ahhh!- Stops it drying out, really.

1:17:54 > 1:17:59Absolutely, keeps it really nice and moist and really flavoursome.

1:17:59 > 1:18:02- Mmm!- That's great.- Happy with that?- These are nasturtium leaves?

1:18:02 > 1:18:07- Yeah.- Nasturtium leaves.- Wow.- Happy? - Yeah, very happy.

1:18:07 > 1:18:09- Get down the garden centre!- Yeah! - ALL LAUGH

1:18:14 > 1:18:17You can see why his pub is so popular.

1:18:17 > 1:18:20Now, Dame Kelly Holmes is no stranger to tension,

1:18:20 > 1:18:23having won Olympic gold twice in her career, but how would she cope

1:18:23 > 1:18:28with the prospect of facing Food Heaven or Food Hell? Let's find out.

1:18:28 > 1:18:30Food Heaven, of course, is lobster.

1:18:30 > 1:18:34- Lobster. It's just gorgeous, isn't it, lobster?- It is. - When it's cooked!

1:18:34 > 1:18:38Yeah! Alternatively, a lot of chefs would say that this is gorgeous too.

1:18:38 > 1:18:40- Fresh fish.- Oh!- Lovely sardines,

1:18:40 > 1:18:43little potato cake cooking away, nicely on our little hob.

1:18:43 > 1:18:46- Chefs love sardines.- It's the smell. - Delicious.- Don't see the point.

1:18:46 > 1:18:49What do you think this lot have chosen?

1:18:49 > 1:18:53- It's going to be the lobster. Come on, boys!- Easily, easily.

1:18:53 > 1:18:56That's what you're getting, so we'll lose the sardines.

1:18:56 > 1:18:58We've got our lobster over here.

1:18:58 > 1:19:02- First of all, Francesco, if you can prepare me the lobster. - Of course, I will.

1:19:02 > 1:19:04This has been... It's great in its ethos to the lobster

1:19:04 > 1:19:07because it's got a line and that's where you need to cut it.

1:19:07 > 1:19:09- OK.- Straight down the middle. - If you present it...

1:19:09 > 1:19:11Whatever you tell me, I'm learning.

1:19:11 > 1:19:13Cut it that way, straight through and take the meat out

1:19:13 > 1:19:16- and back in the shell. - I missed that!

1:19:16 > 1:19:17ALL LAUGH

1:19:17 > 1:19:20Some Pad Thai as well, tell us what Pad Thai is and all that

1:19:20 > 1:19:24sort of stuff. Meanwhile, I'll prepare my little red curry sauce.

1:19:24 > 1:19:28- Off you go.- Pad Thai is...- I can pretend I'm doing something!- Yeah.

1:19:28 > 1:19:31..the famous Thai noodle dish, it must be one of your favourites.

1:19:31 > 1:19:35- Yes, absolutely.- Lobster curry's her favourite. That's why I'm cooking it.- All of it.

1:19:35 > 1:19:38It's made with these lovely rice vermicelli.

1:19:38 > 1:19:42This is great for people that can't eat gluten.

1:19:42 > 1:19:43And then it's got lots of aromatics.

1:19:43 > 1:19:46Ginger, shallots, garlic, chillies

1:19:46 > 1:19:49and then there's a kind of a sauce made with a little tamarind,

1:19:49 > 1:19:52a little bit of sugar, soy sauce.

1:19:52 > 1:19:54And it takes seven minutes to cook, so move it!

1:19:54 > 1:19:58- I don't like the way you're bossing me around.- I'd offer to help, but I'm useless in the kitchen.

1:19:58 > 1:20:01Kelly, what about that guy from the armed forces?

1:20:02 > 1:20:03I know, what's he like?

1:20:03 > 1:20:06Oh, you're an inspiration. I was in the Army,

1:20:06 > 1:20:08but you're going to ask why I'm doing this.

1:20:08 > 1:20:10That was hilarious.

1:20:10 > 1:20:14I'm making my little paste. We've got shallots, garlic,

1:20:14 > 1:20:16some ginger gone in there, lemon grass as well,

1:20:16 > 1:20:19which we can just very thinly slice.

1:20:19 > 1:20:22You either put it in whole and take it out afterwards

1:20:22 > 1:20:24but because you're going to make a paste

1:20:24 > 1:20:29you need to chop it quite finely because it's quite, it's rooty,

1:20:29 > 1:20:31if you put in too many pieces,

1:20:31 > 1:20:33it doesn't actually dissolve when it cooks that much,

1:20:33 > 1:20:36so, you need to cut through those little tendons.

1:20:36 > 1:20:38There you go. Pop that in there as well.

1:20:38 > 1:20:41We've got a nice little prepared lobster there.

1:20:41 > 1:20:44- These are called kaffir lime leaves. You must like these.- Oh, yes.

1:20:44 > 1:20:46You can get these dried or frozen, these ones.

1:20:46 > 1:20:48You can actually buy them fresh.

1:20:48 > 1:20:50I've seen kaffir lime as well,

1:20:50 > 1:20:54the actual fruit from it, as well, you can get.

1:20:54 > 1:21:00It's almost like a lemon with sticky lemon. With knobbly bits on it.

1:21:00 > 1:21:02Go on, go on.

1:21:02 > 1:21:05I can manage that, I can manage that. Tablespoons...

1:21:05 > 1:21:08Chilli, we got dried chillies that are soaked.

1:21:08 > 1:21:12- I'm going to use the water to make a paste.- OK, what's next?

1:21:12 > 1:21:14Then, in goes the garlic and ginger.

1:21:14 > 1:21:17Just give that a little gentle stir every now and then. Super.

1:21:17 > 1:21:19Can I claim that I made this?

1:21:19 > 1:21:22You can claim that you made it, that's fine.

1:21:22 > 1:21:25Right, lid on, and we'll blend our puree

1:21:25 > 1:21:28with some, the root of the coriander, as well,

1:21:28 > 1:21:30- it's important to use that bit.- OK.

1:21:30 > 1:21:33Right, you need to get the rest of the stuff in there, chef,

1:21:33 > 1:21:36- before it burns. - Oh, eventually, yes.

1:21:36 > 1:21:37LAUGHTER

1:21:37 > 1:21:40I don't want the blame for this!

1:21:40 > 1:21:42And we blend that up to a paste.

1:21:42 > 1:21:44Right. Stir it round?

1:21:44 > 1:21:47Another thing you can do with this is just nudge it forward like this,

1:21:47 > 1:21:50and go, bang. Try that. Try that.

1:21:50 > 1:21:52Like doing the old pancake things, isn't it?

1:21:54 > 1:21:56It's a bit of a disaster.

1:21:57 > 1:21:59Very nice, very good.

1:21:59 > 1:22:00I'm a quick learner.

1:22:01 > 1:22:02Anything else?

1:22:02 > 1:22:05We just need to let the noodles cook a little bit,

1:22:05 > 1:22:07the noodles aren't, feel the noodles.

1:22:07 > 1:22:11These noodles, they come dry and then you soak them in warm water.

1:22:11 > 1:22:14- These, you just gently soak. - What are these called?

1:22:14 > 1:22:15- These are rice vermicelli.- Right.

1:22:15 > 1:22:19And then, the cooking, the little bit of moisture that's in there,

1:22:19 > 1:22:22- and the heat finishes the cooking process.- Very nice.

1:22:22 > 1:22:23Do I need to do anything?

1:22:23 > 1:22:25No, you just need to keep doing that stuff.

1:22:25 > 1:22:27Right, if I can get a word in!

1:22:27 > 1:22:29Hold on, I need to help her with this.

1:22:29 > 1:22:31Hoo-hoo!

1:22:31 > 1:22:33My paste is over here, then we put the coconut milk in,

1:22:33 > 1:22:37start to cook this down quite quickly.

1:22:37 > 1:22:41And then palm sugar and tamarind, that's going in there as well.

1:22:41 > 1:22:43This is the palm sugar.

1:22:43 > 1:22:45Any more? Just keep doing this?

1:22:45 > 1:22:47Well, just every now and then.

1:22:47 > 1:22:50In goes the prawns, the beansprouts.

1:22:50 > 1:22:53Now, if you're doing a chicken Thai red curry,

1:22:53 > 1:22:55add the chicken now, and then cook it out in the sauce,

1:22:55 > 1:22:59but, because we've got the lobster, it's precooked, we don't need to.

1:22:59 > 1:23:01Smells gorgeous. You know, like, when they say,

1:23:01 > 1:23:05if you go on death row, what would be your last meal? This would be it.

1:23:05 > 1:23:07- This would be it? Would it?!- Yeah.

1:23:09 > 1:23:11You're good at this!

1:23:11 > 1:23:14LAUGHTER

1:23:14 > 1:23:16I'll stick to the job I'm doing!

1:23:16 > 1:23:18I'm going to add some lemon.

1:23:18 > 1:23:21Have you nicked all my coriander? You have! Look!

1:23:21 > 1:23:23I didn't put yours in, actually.

1:23:23 > 1:23:26I'm trying too hard, because I don't want to apologise for anything now.

1:23:28 > 1:23:29Now, if you want to follow this recipe,

1:23:29 > 1:23:31it's best to follow it on the Internet,

1:23:31 > 1:23:34because I haven't got a clue what's going on here!

1:23:34 > 1:23:35LAUGHTER

1:23:35 > 1:23:36That's what you did...

1:23:36 > 1:23:38Have you put that in there? This is Thai fish sauce.

1:23:38 > 1:23:41We should worry about you guys letting me try to help.

1:23:41 > 1:23:44That's brilliant. Right, that's your paste.

1:23:44 > 1:23:47I've added a bit of water with the dried chilli,

1:23:47 > 1:23:50so that's going to make a little bit of liquid for our paste.

1:23:50 > 1:23:53You could of course, also, don't throw away these shells.

1:23:53 > 1:23:55Although I'm going to use half of one here,

1:23:55 > 1:23:57but keep the lobster shells. They make a great oil,

1:23:57 > 1:23:59and also, they make wonderful soup.

1:23:59 > 1:24:01Right, we've got some chilli in there.

1:24:01 > 1:24:03It smells good anyway, guys, well done.

1:24:03 > 1:24:04Thank you!

1:24:04 > 1:24:06A little bit of that in there, as well.

1:24:06 > 1:24:09In goes a little final sauce. That is the tamarind.

1:24:09 > 1:24:14Mixed with the palm sugar paste. Soy sauce and a little bit of fish sauce.

1:24:14 > 1:24:17- We're going to mix that into it now. Off you go.- OK.

1:24:17 > 1:24:20So, were you good at sport at school, Mr Rankin?

1:24:20 > 1:24:25Hey, I think I still hold the record,

1:24:25 > 1:24:29for the South Antrim 80 metres hurdles!

1:24:29 > 1:24:33I was the South Antrim 80 metres hurdles champion.

1:24:33 > 1:24:35And now you look like one of the posts that the hurdles attach to!

1:24:35 > 1:24:39I was a good runner. I was a sprinter.

1:24:39 > 1:24:43I was sort of 100, 200, 400 kind of thing. You know?

1:24:43 > 1:24:45I was hopeless at it.

1:24:45 > 1:24:48But, after this show and all the healthy eating, James,

1:24:48 > 1:24:50you're going to be flying.

1:24:50 > 1:24:52I was hopeless at it.

1:24:52 > 1:24:55That's it, you come on my side, that will keep you fit.

1:24:55 > 1:24:58I could never understand at school why they taught you

1:24:58 > 1:25:00to climb up a rope. And you could only get about three foot.

1:25:00 > 1:25:03Did you have that in Italy? They had ropes hanging from the ceiling,

1:25:03 > 1:25:05and you had to climb up it.

1:25:05 > 1:25:06We didn't have it in Italy.

1:25:06 > 1:25:08I, personally, have an allergy to the gym, as well.

1:25:08 > 1:25:12- Kelly and I are done here, James, are you ready here?- Yes, I'm ready.

1:25:12 > 1:25:15- That was fantastic, well done.- It looks great, doesn't it?- Good job!

1:25:15 > 1:25:17Yeah, I'm proud of that, I'm proud of that.

1:25:17 > 1:25:21That's gold medal Pad Thai!

1:25:21 > 1:25:23LAUGHTER

1:25:24 > 1:25:27And then we've got the lobster meat here,

1:25:27 > 1:25:29which is with the sauce.

1:25:29 > 1:25:33So this has just been diced. This is the lobster claw meat.

1:25:33 > 1:25:39The meat from the tail as well, which you just basically dice up.

1:25:39 > 1:25:40Gorgeous!

1:25:41 > 1:25:45- Can I do one?- Yes.

1:25:45 > 1:25:49- Shall I add the little touch? - Yes, just the touch on the side.

1:25:49 > 1:25:51Perfect. That makes all the difference.

1:25:51 > 1:25:54- Exactly, yeah.- Look at that. - That is food heaven.

1:25:54 > 1:25:57And this is where you get to dive into it, tell us what you think.

1:25:57 > 1:25:59Dive into that.

1:25:59 > 1:26:01Just make you lot jealous.

1:26:01 > 1:26:03This is the sardines one, I know you didn't want it.

1:26:03 > 1:26:06But I did, it looked great!

1:26:06 > 1:26:08I spent ages doing this recipe! Look at that!

1:26:08 > 1:26:11Send it to that boy from the Armed Forces!

1:26:11 > 1:26:14With the potatoes and the sardines, I just think that's wonderful.

1:26:14 > 1:26:17It's a nice sort of home-made pizza you can bake in the oven.

1:26:17 > 1:26:19Honestly, I mean, yeah, I would have that every night.

1:26:19 > 1:26:23- That's my recipe. I made that... - It's not your recipe!

1:26:23 > 1:26:25- I did it! - Seriously, that is gorgeous.

1:26:25 > 1:26:28Well, dive in. We need some wine to go with this.

1:26:29 > 1:26:31Now, Paul Rankin might as well say this,

1:26:31 > 1:26:34because I haven't been able to get a word in edgeways all show,

1:26:34 > 1:26:36so there you go, off you go.

1:26:36 > 1:26:39Suzi has chosen the Fritz's Riesling from Majestic at £8.99.

1:26:39 > 1:26:42A magnificent fruity little number.

1:26:44 > 1:26:46And the wine's quite good as well!

1:26:46 > 1:26:49LAUGHTER

1:26:51 > 1:26:53- What do you reckon?- It's delicious.

1:26:53 > 1:26:55- Happy with that? - Yes, it's delicious.

1:26:55 > 1:26:58I'll just recap that sauce.

1:26:58 > 1:27:01We've got the ground coriander, ground cumin, the shrimp paste,

1:27:01 > 1:27:04all gets blended. The secret is using dried chillies, and soak them,

1:27:04 > 1:27:07and then utilise that water from the soaked chillies,

1:27:07 > 1:27:10to make the paste. You've got shallots, ginger, garlic, in there

1:27:10 > 1:27:12the coriander root.

1:27:12 > 1:27:14We've got coriander root,

1:27:14 > 1:27:16which you can use in paste, in all manner of stuff.

1:27:16 > 1:27:19Don't just use the leaves, use the coriander root,

1:27:19 > 1:27:21it's fantastic, it's full of flavour as well,

1:27:21 > 1:27:23right the way through to where it's in the ground.

1:27:23 > 1:27:25And then you blend that together with the paste.

1:27:25 > 1:27:27Don't forget we got the Thai fish sauce as well.

1:27:27 > 1:27:30You only need a tiny bit because it's quite salty.

1:27:30 > 1:27:32There's no seasoning on in there at all.

1:27:32 > 1:27:35Just use the Thai fish sauce and the lime to garnish it as well.

1:27:35 > 1:27:37Well, I think, there you go.

1:27:41 > 1:27:44It was great to see Dame Kelly getting stuck in and helping out.

1:27:44 > 1:27:46That's all we've got time for on today's Best Bites.

1:27:46 > 1:27:48If you want to have a go at any of the great recipes

1:27:48 > 1:27:49you've seen on today's show,

1:27:49 > 1:27:51you can find them on our website. Just go to

1:27:51 > 1:27:53bbc.co.uk/recipes

1:27:53 > 1:27:56There are loads of tasty dishes for you to choose from.

1:27:56 > 1:27:59So, have a great week and I'll catch up with you very soon.

1:27:59 > 1:28:02Subtitles by Red Bee Media Ltd