Episode 89 Saturday Kitchen Best Bites

Good morning. Hope you're hungry, cos there are mouthwatering recipes coming up on Best Bites.

Welcome to the show.

We've got some talented chefs queueing up to feed some

pretty hungry celebrity guests for you this morning.

Star of Spooks, Raza Jaffrey, as well as Dame Kelly Holmes

and Dougray Scott.

Atul Kochhar makes an Anglo-Indian chicken pie.

It's a mixture of chicken thighs, carrots, green beans,

silverskin onions, coconut milk

and a whole host of spices topped off with some puff pastry.

Jason Atherton cooks Barbary duck and serves it with cherries

and chocolate. He's using a whole duck.

He confits the duck leg and pan-fries the breast

before serving it with cherry sauce and a chocolate ganache.

And direct from his Michelin starred Buckinghamshire pub,

Tom Kerridge shares his original take on a lamb shank with us.

He covers it with garlic paste,

encases it with a rosemary salt crust and slowly cooks it

and serves it with pickled cabbage and sweet mustard mayonnaise.

And Dame Kelly Holmes faced her Food Heaven or Food Hell.

Would she get her Food Heaven lobster curry with my Thai red

lobster curry and pad Thai noodles, or would she

get her dreaded Food Hell,

sardines with my pan-roasted potato tart topped with sardines,

sunblush tomatoes and pecorino cheese?

Find out what she gets at the end of the show.

But first, let's get back to the very first time Marcus Wareing

joined us at the hobs to make the ultimate gourmet-style brunch.

His inspirational crumpets.

-Home-made crumpets.

-Home-made crumpets.

-It's very, very simple.

We're going to serve those with a duck egg, bacon, some mushrooms.

First of all we are going to make our batter. Very simple.

-Fresh yeast, a bit of warm water, salt, plain flour.

-Yeah, lovely, OK.

So what we are going to do is just basically...

Where can people get fresh yeast from?

-Most people buy dried stuff, don't they?

-Yeah, they do.

You can get it from good delis and also from your milkman.

But there's no problem with using powdered,

whatever you can buy from the supermarket.

As long as you treat it right. And crumpets are good fun.

The only difference between fresh and dried yeast,

-it might take a bit longer.

-Yeah, and you might need a little bit more.

So, flour straight in. Pinch of salt.

Salt is going to activate the yeast,

the warm water as well is going to help it rise and aerate.

What we're looking for when we make the crumpets is those little holes,

little aeration holes that come through.

Crumpets have been around for years, about 1670,

something like that, they were invented.

-They were like a little cake. But they're so easy to make.

-They are.

This is good fun, this is a really good Saturday or Sunday morning...

If you want to do this with the kids, they can get on and do them.

-Make the batter and go back to bed!

-Exactly! That's it.

-And then leave it to rest?

-Leave it to rest.

Clingfilm, give it about an hour in a warm place

while you get everything else ready or whatever you're going to do.

I'll get you a spoon for that.

And what I've got, as you can see, if you pull back the top you can

see how aerated it's become and how elasticated as well.

That's the yeast and the flour working together.

What you mustn't do at this stage is start beating it together.

You don't need to, you'll knock all the air and it's going to deflate.

Just get a very lightly warmed pan.

It doesn't need to be hot.

I'm just going to use a ring. Just oil the ring very lightly.

Look at that, hands in... What are you putting on their?

Just normal vegetable oil.

You don't want olive oil because you don't want any flavours.

You just want to keep it nice and plain.

Just take your batter and I'm using a ring.

You don't need to, you could just put these in individually.

-Almost like little...

-Little picklets.

-Pikelets.

But as a chef, you know what we like, we use all these rings.

Picklets, pikelets, depends where you're from in the country.

You could leave that to colour just for a couple of minutes,

maybe a minute, and as it starts to cook all the holes start to form

and then we going to put it into the oven.

-That's going to cook for five, six, seven minutes.

-What else have we got?

Some bacon, which you can start cutting.

-I knew I'd have to do something.

-Some lardons.

Just nice, chunky lardons.

OK, what I've got here, I'm just using normal...button mushrooms.

You don't need anything special.

This is just really great bacon, mushrooms, parsley.

You can do whatever you want.

You can use mushrooms, sausages, you could incorporate sausages with it.

-Bacon...

-Is this where your food is going now?

It seems to me everything is just simplicity, simplicity.

I think the key for a lot of chefs, and I think everyone at home,

everyone is looking for great ingredients and everyone wants to

spend time buying great ingredients and doing very little with them,

because at the end of the day, good ingredients will talk for themselves.

That's your big thing now, isn't it, the quality of the ingredients?

Is that what you're writing about in your book as well?

That's right, great, simple recipes with a twist of how to cook them.

It's called How To Cook The Perfect...

So I want to get all the information and put it into the book

so people can get the understanding of why the holes appear,

why we do certain things and answering the questions.

That's had a couple of minutes. We're going to place that in the oven.

I think the book is more about teaching people a little

bit more detail, simple recipes.

And oven's about 400 Fahrenheit, about 200 centigrade, gas 4, something like that.

Yes, exactly that.

Bacon into there, James.

I suppose that's where the Italians get

-a lot of their influence from, quality ingredients.

-Absolutely.

You have to do so little to it if you get really good ingredients.

-So the bacon has gone in there.

-Bacon is in. A little veg oil.

And I'm just going to very lightly fry this beautiful duck egg.

In fact, if you could just chop me some parsley there,

that would be great.

So, duck eggs, chefs are really into duck eggs nowadays, aren't they?

They are. They are very accessible now.

You can find them in supermarkets. They getting very popular.

Farmers markets always do duck eggs.

The reason I'm using a duck egg is because I want the large yolk.

I want the yolk to become the sauce.

I'm just going to let that fry very lightly.

I'm not going to colour the yolk,

-I'm not going to put any fat on or turn it over.

-Sunny side up.

Yeah, that's what I was looking for.

-They're also better for us, aren't they?

-Oh, they're great.

I mean, look at the size of the yolk. Fabulous.

So I'm just going to put our mushrooms into there first.

Put them in together.

Do you want this finely chopped?

Yes, please. A little salt and pepper.

-So you're frying these on a decent heat?

-Just a medium heat.

You can get a bit more colour if you want to in the...

If people can't get a chunk of bacon like that, what do they use,

a bit of streaky bacon, something like that? Maybe a dry cured?

Even some ham. Ham would be fantastic. Gammon...

So the crumpet that's gone in here, how long has this taken now?

OK, this will take about ten minutes. You can flip them over.

There's one we've got from earlier. That's it.

-Put that onto our plate.

-I'll leave that there for you.

Yeah, beautiful.

So you just turn it out of the ring, cook it on the other side.

You can pre-prepare them, get them ready maybe the day before.

Then just warm them in the oven or toast them.

It smells delicious, I have to say.

So just turn that down. We've got a little bit of colour on those.

Because I don't want all the excess white, I'm going to take a cutter

and just cut out the egg.

-You need a little knife for that.

-There you go.

That's it!

-Parsley into there.

-Bit of parsley, there you go.

-Fantastic.

-You got one quite unusual ingredient in the last minute,

-this stuff.

-A little bit of red wine vinegar.

Because, believe it or not, this is a very rich egg,

what I want to do with the vinegar, almost like lemon with fish,

I want to give it a little bit of cut,

just cut through the richness of the whole dish.

And that's basically it, James.

-We want to take our egg...

-It's so simple, look at that.

Careful at this stage that you don't drop it.

And basically... You can smell the vinegar coming out.

-It smells delicious.

-Lovely.

Unusual, putting the vinegar in but I guess it will work with

the richness of the egg because it's much richer than a hen's egg.

Very much so. You can use normal eggs, but I just love the yolk,

the yolk is my favourite part and it's got a really great flavour.

I'll just place that around the outside like so...

-Be generous with that. Rock salt.

-Bit of salt on the top.

Marcus, remind us what that is again.

Home-made crumpets, bacon lardons, parsley

and a little bit of red wine vinegar at the back.

All that, but no sausage!

LAUGHTER

There you go. Oh, look at that! I tell you what, it smells superb.

That red wine vinegar. There you go, Suzi.

-You actually get to dive into this.

-Great!

-This beats your bacon sandwich.

-Thank you very much!

-LAUGHTER

-Dive in.

Like you say, that egg yolk will create a lovely

richness to the sauce and everything.

-Amazing colour, that yolk.

-It's huge, isn't it?

-It's like torture sitting here being able to smell it.

-Is it?

That red wine vinegar, I mean, it just cuts through the flavour,

that rich egg, doesn't it?

Mm!

-Pass it down.

-I'll move that for you.

That's all you get.

You need to learn to get a bigger mouthful, you see.

It doesn't come back.

< It comes back empty!

It's quite strong, that taste, isn't it?

-Quite a vibrant taste in your mouth.

-Sorry!

It's too good!

You don't realise how rich it is.

Because it's so big and so much flavour

-and I find the vinegar just brings the whole thing together.

-Oh, wow!

-Delicious! The vinegar with the...

-Duncan?

-Haven't tried it yet.

How's the crumpet?

Mmm! Very good!

Now, that's brekkie with a difference.

Coming up, I'll be making a classic white sauce

and using it to make a delicious poached haddock rarebit for

Raza Jaffrey, after Rick Stein introduces us to some more of his food heroes.

And today he champions the great British banger.

Eric and Beth Phipps own a butcher's shop in Mareham-le-Fen.

They specialise in keeping alive

an old traditional Lincolnshire dish called chine.

Eric stuffs a cured back of pork with fresh parsley and he works

it deep into the cuts with nothing else but the broadleaf parsley.

I'm collecting these gastronomic rarities

and I guarantee you won't find this outside Lincolnshire,

a county particularly noted for its pork dishes.

The chine is put into a boiling bag

and left to simmer for about four hours and then taken out to cool.

I've seen similar charcuterie in France.

It reminded me a little bit of jambon persille,

but I've never seen anything like it over here.

I'm told it's a real delicacy.

You eat it with hot English mustard and malt vinegar.

Here we go... I've never tried this before.

-Oh, that's good! That lovely!

-Glad you like it.

-Like it? I love it!

I mean, you must sell tons of it.

The best illustration, probably, is when it's our county

agricultural show, and we will sell 60 of these in two days.

Any sort of French charcuterie, you'd never get anything better than that

anywhere in some posh French shop.

I think I'm going to have to come up here and scour the county.

To Malvern, a very English town.

Every time I come here I think of Elgar and all things English.

Well, it's difficult not to.

To me, in gastronomic terms,

one of the things that's special about Malvern is English sausages.

And in particular Chris Titchell's award-winning ones.

They just look so appetising, Chris. Just run through them

and tell us about the different types of sausage here.

This is only a small selection, but a quick resume is, pork and chive.

Just a mild hint of oniony flavour really complements the pork nicely.

Pork, cider and apple local specialities.

Beef, stout and mustard.

The stout gives a lovely soft texture to the beef,

-which can be a little bit...

-Yeah, I never like beef sausages.

Because of the fat. There's a bit of pork in there, helps the succulence.

So we're looking for succulence in that.

These are our continental cousins, the merguez.

-They look real flash!

-Yeah, lots and lots of paprika in there.

They are not that spicy, but nice tones of paprika in that.

Another one designed by a customer.

She called it Spicy Old Tomato, but we call it our

Worcestershire tomato, with Worcester sauce, spring onions, tomato puree.

Again, pork-based. And last but not least, the classic plain pork,

and the biggest and best seller.

So that outsells the others?

Outsells all the others put together.

We buy all our pork local from a free-range farm,

and there's nothing overpowering in that.

It's just a combination of light seasonings

and textured properly, because we only mince it, we don't put it

through a bowl chopper or anything that puts pressure on the meat.

So you've got a nice loose-textured sausage

and a good quality natural skin.

Very important, because you got to remember that a sausage is

not only a combination of flavours, it's the whole eating experience

of having that skin pop just as you bite it.

And that's all part of it, getting all of the little bits

and pieces together.

It's all to do with just coming up with blends of flavours

and putting things together that keep people interested,

as well as not neglecting any of the things from hundreds of years

of sausage making.

It's been going on for ages and it's the original fast food.

You look like a conjurer making balloon shapes out of those long,

-thin, sausage-like balloons.

-I still can't make poodles!

-Can't you?

No, I can't make a poodle.

You can have a link of sausages any flavour you like,

but you can't have a poodle.

There we go, just let them dry off.

I'm a bit impressed with all this!

'I thought they'd made a mistake

'when I saw all these people standing outside.

'They must have thought Gary was in here!

'I never thought I'd actually like all this interest,

'but, well I suppose I'm only human.

'It's nice having people being pleasant to you

'and wanting you to sign their books.'

-Oh, good Lord! Whereabouts?

-Queensland.

-Where are you from?

-Spain.

-Whereabouts?

-Madrid. I love your programmes.

-You do?

I love Madrid.

Talking of sausages in Madrid, this is a great dish. I fry onions,

bacon and chorizo in a bit of olive oil, then pour on some red wine.

Then I add some tinned tomatoes, some Spanish butter beans,

some black pepper and plenty of parsley.

I stew everything down together. It's lovely!

But the way we cook sausages takes a lot of beating too.

Really good fried bangers with mashed potato and good onion gravy.

I think that's such a satisfying combination,

the mainstay of many a British bistro.

Great with a class of Cotes du Rhone.

And this dish too. More sausages, this time Italian ones - luganega.

I take a string of luganega sausages,

which you can buy quite easily in the UK.

But the best ones come from Lombardy. You buy them by the metre.

They're not linked.

So I'm slicing them up into little pieces about three inches long.

Meanwhile I start to cook some polenta, which is a type of cornmeal.

I'm going to make wet polenta, a sort of maize porridge, if you like.

Now for the sausages. First I pour some olive oil into a hot pan.

So I've chopped up a medium onion and about six cloves of garlic

just to make it more interesting. I've finely chopped the onion

and thinly sliced the garlic.

Now I add the sausages. I'm putting quite a lot in.

I'm not looking for too much colour here

and I'm not hard-frying them, I'm keeping them moving all the time.

Now I sprinkle on some dried chilli flakes.

I'm looking for a bit of background heat.

Next I'm putting some thyme in. And again, lots of robust flavours here.

There's plenty of flavour in those sausages.

And now for some white wine, a couple of fluid ounces, I suppose.

It's actually to make the sauce.

And just let that bubble down a little bit.

And now I'm just going to add sundried tomatoes,

a good quantity of sun-dried tomatoes. Like that...

A little bit of salt.

And pepper.

An important part of that dish. A final shake.

Lid on for about five minutes, cook those sausages through.

To finish the polenta I add some butter and some Parmesan,

and just cream that in to make a well-flavoured soft base.

Next, I finish off the sausages with a lot of freshly chopped parsley

and a little lemon juice.

It's funny how polenta, which is really poor man's food,

has been elevated into trendy food.

This dish, which I learned from an Italian friend of mine

called Vincenzo, is great restaurant cooking

and it doesn't half go well with a glass of Barolo.

Mm!

Oh! That's very nice!

It looked very nice, too.

Right, today I thought I'd do a little masterclass

on a basic starting point of many recipes -

which is a simple little white sauce.

Once you master this technique you can turn it into so many different things.

What I thought is, instead of doing macaroni cheese, I'll glam it up a bit.

I'll add a bit of cheese to it,

but then I'll add some mustard, Tabasco, Worcester sauce,

and then we'll do like a Welsh rarebit to go with a piece of smoked haddock I've got.

Which will go with some lovely heritage tomatoes.

First thing, we're going to cook smoked haddock.

-That's naturally smoked haddock, ie, that it's seen a smokehouse.

-OK.

The other one is like a spray they put on it -

that fluorescent yellow one.

Wouldn't go for that, go for that one, if you can get hold of it.

So this is a little Welsh rarebit.

First of all, of course, we've got the white sauce.

To do that, first thing you need to make is the onion cloute.

or, rather, the milk side of it.

-Simply put whole milk in the pan...

-What does cloute mean?

-I believe it means to nail, doesn't it?

-Yeah.

But it comes from this bit -

you take a bay leaf and some clove.

And this is the old traditional way of doing it -

where you actually stud the onion with cloves.

Which is the cloute side of it.

You will become a real French man, James!

And then we put that in the milk, bring it to the boil,

allow that to cool - and we have got one on here.

And this is where you start off the basis of your sauce.

So, we add the butter.

You don't want it boiling at this point,

so concentrate on the heat.

So you can heat it up until it melts,

but instead of using a wooden spoon I find a whisk is a lot easier.

So you want the butter to melt, but not brown.

Because it would stick to the wooden spoon? What's the...

I just find sometimes it will go lumpy, even if you use a wooden spoon,

but it's much easier to get it mixed in with a whisk.

So we add the flour...

..and then whisk it in.

This is the roux side of it.

So this is where it will start to thicken up.

Which people are familiar with.

Now, it's at this point that it generally can go lumpy.

Keep it on the heat, because you need to cook that flour out, but no more than that.

And then we can pour on the milk, which is cold.

Not hot milk, cold milk.

Turn the heat down,

and it will get thicker. Keep whisking it.

So it'll almost go like...

As if you were making choux pastry.

It will get thicker.

Don't worry about the lumps. They will go.

-Looks like porridge at the moment there, James.

-They will go!

Keep whisking it. Like that.

And you keep adding this - slowly, slowly...

Always using the cold milk.

Because you've infused it with that onion, you've got that base flavour that we want.

Keep mixing it.

The secret is obviously not to add too much,

but this is where you'll get the lumps in.

Keep it on the heat so it's cooking out that flour.

And then we can add the whole lot... and start whisking it together.

And then this, when it's still on the heat,

will start to come together as a white sauce. As we know.

And you can use that basis of white sauce for SO many different things.

Don't worry about the lumps, it will go.

They're panicking in my ear, you see!

Keep it on the heat.

See, they're going!

Keep whisking it.

And if you use a wooden spoon it's much harder to actually get

that mixture around the edge of the pan.

But if you keep it on the heat and keep whisking - look, they've gone.

And you get this smooth sauce.

And you can throw in an egg yolk.

You can use it as a basis for so many, so many different things.

What like?

Well, parsley sauce, you just add chopped parsley. That's it.

Mustard sauce - you could just add grain mustard.

-The French use it for so many different things.

-True.

The basis for souffle. So many, so many different dishes.

But what we're going to do - you got this lovely rich sauce,

what I'm going to do now, is transform this into a Welsh rarebit.

We add our cheese - just a small amount of cheese!

-Just a small amount!

-Cheddar cheese.

And this is where you can use the old spatula.

We are going to throw in the Cheddar cheese

and then I've got some Tabasco, some Worcester sauce, some mustard,

and start to the thicken that up.

Did you say you make macaroni cheese that way, as well?

Not with these two ingredients,

but, yeah, just throw in the cheese. That's it.

-Well, you need this because you've got two shows this afternoon.

-I know.

You're doing Chicago. What was it like getting that phone call?

-That must've been good.

-Fantastic, it really was.

It's a show I've loved for a number of years.

It's got a fantastic band in it, above all else.

I've heard the music, loved the music.

So when they called and said "Do you want to do it for nine weeks?"

I bit their hand off. It was a lovely thing to get to do.

Also to be back working on a West End stage for a while.

It's been a while - seven years since I been on stage, so...

See, I never knew this about yourself.

Because we've seen you from Casualty to EastEnders.

All that kind of stuff. And, of course, Spooks.

-You got killed off in Spooks, didn't you?

-I did, yes.

In fact, we were laughing at this the other day

because they've got an epitaph in the last episode -

the number of those who were named on that epitaph at the end.

The number of characters killed off in grisly deaths in Spooks. We were laughing about it.

So, it's their loss... which is the West End's gain.

And you are now doing Chicago, but playing the lead role, as well.

-Well, playing Billy Flynn in it.

-Billy Flynn!

He's the slick lawyer who gets to sing All I Care About Is Love

and Give Them The Old Razzle Dazzle and that stuff, which is great fun to do.

But you've a huge background with musical theatre.

I started out in musical theatre. I did Mamma Mia! when it was first on in town in London.

I played Sky in that, the boyfriend.

And then went on to Bombay Dreams straight afterwards,

so I'd had a background of musicals, but then it was a number of years

before it went back to do any more.

I hadn't sung for 10 years and hadn't been on stage for seven

so Monday night, when I opened, was pretty hairy to say the least, I can tell you!

But, as well as that, you're obviously...

Because you're not just doing bits and pieces like that in the West End.

-You've got a singing part in the Steven Spielberg...?

-In Smash.

The show I film at the moment in the States is called Smash.

It's about the staging of a Broadway musical,

so in the show they're making Marilyn Monroe, the musical,

and it's about all the characters that come together to make

Marilyn Monroe, the musical.

So it's got original numbers written by Mark Shaiman and Scott Wittman, who wrote Hairspray.

And it's produced by the guys who produced Chicago the film.

So the pedigree of the people involved...

And, of course, Steven Spielberg is at the top. It was his idea.

You've got Uma Thurman in it?

-Uma Thurman came in and did a few episodes for us.

-Like you do!

It was very nice to have her involved.

And also lots of Broadway stars have come in and done some work on the show, as well.

And they gave me a nice big number to do recently on the show,

-which I never thought would happen.

-Fantastic.

I'll just show you this. This is the fish, which has been poached.

This is the mixture we have - the cheese and everything else.

Which you could do for macaroni cheese.

I only ask cos I see that on every menu at the moment.

It's a fashionable dish, mac and cheese, especially in the States.

-They chuck it on everything.

-Every menu? You need to get out more!

-There's far more than macaroni cheese out there.

-No, in the States!

-Mac and cheese everywhere!

-Is it? And what we do is, we take a...

This is once it's set.

This is what you end up with.

The great thing about this for a dinner party

or you can do this for...

-For breakfast. It keeps in the fridge.

-Oh, OK.

Just pop that under the grill, takes about one minute,

and that's going to be ready.

So pop that in the oven like that... Sorry, in the fridge.

..and it'll keep, and you can pop it on toast with a bit of...

-bacon and that kind of stuff. And that's it.

-Very good.

But, of course, you need this because you need energy

-with Chicago doing two shows a day. It must...

-And an extra show on Saturday.

It must take it out of you.

One of the hardest things is knowing when to eat.

There's nothing nice about having a big meal

before you go on stage and jump around.

Not doing very good things for your stomach.

And when you're singing - take a big breath before you are about to sing

-and something else comes out instead.

-Nice.

So eating is always one of the worst things about a double-show day.

-Because things like Chicago, it's physically demanding as well, isn't it?

-It is.

It's most physically demanding for the lovely girls in our show,

Rachel McDowall and Sarah Soetaert

who play Velma and Roxie in the show - there's a lot of dancing for those guys.

And our fantastic dancers. We've got some of the best dancers in the West End in the show.

So proud to be a part of them all.

And they're doing that hard dancing part,

I get to stand there in a dinner jacket and croon a bit more

and move around a little bit less than they do.

A long way from where you wanted to start life out, which was as a pilot, wasn't it?

It was, yeah. That's what I was always going to do.

I was going to join the Air Force when I left school.

Went off to university thinking that was what I was going to be.

And then started doing more acting and people started clapping

and I thought, "Oh, this is all right."

And I ended up doing that instead!

I was going to be a racing car driver

but my backside wouldn't fit in the go-kart.

LAUGHTER

That was my excuse. What was yours, Nathan?

Just too big. At anything.

You will recognise his, Nathan. He was in your favourite film.

-What's that?

-The sequel to Sex And The City.

I can see you are a big fan!

-Because you were in that, as well?

-Yeah, I was in that, yeah. I was in that.

It's funny. I was probably as much a fan as Nathan was originally.

I hadn't seen any of Sex And The City before I got that job,

while every girl I'd ever known had a book shelf

groaning under the weight of the DVD box sets.

But I'd never seen any of it.

And I remember going to the read-through in the States

and getting texts from my English female friends

asking who was sitting next to at the read-through.

And I'd say someone called Chris Noth.

And, of course, to them it's Mr Big!

-It's a huge thing...

-Gone straight over my head!

But you realise it would be the same as us

going to Star Wars read-through and sitting next to Hans Solo or...

-Chewbacca! No, Chewbacca!

-Chewbacca, yeah. Exactly.

It's amazing what that show does for people. It has huge fans.

But it was great to do.

We did nine weeks out in Morocco filming that out in the desert.

-It was great.

-Well, there you have it. You've got your Welsh rarebit.

Look at that! Looks fantastic.

Some lovely new season Isle of Wight tomatoes

with a little bit of a olive oil and some chives, salt and pepper...

I'm getting well fed today.

It's quite hot. It's just come out of the grill.

But that is where you could put the macaroni underneath it, if you want it.

I'm not a fan of macaroni cheese, I thought it was what you were referring to.

I can't stand it. That separated white and... Hang on.

Oh, it is really lovely.

It's the Tabasco and Worcester sauce and mustard that makes the difference.

Don't forget, you can make that rarebit in advance.

Use it to top whatever you fancy.

If you'd like to try your hand at that recipe or any

of the recipes from today's show, they're a click away on our website.

We're not live today so instead, we're taking a look

back at some of the recipes from the Saturday Kitchen Cookbook.

Next up, Atul Kochhar makes one of the most unique pies I've ever tasted.

Take a look at this.

-Great to have you on the show, boss.

-Good to be back.

-What are you cooking?

-I'm cooking a great pie.

It's called gymkhana chicken pie.

It's a great Anglo-Indian delicacy which was left behind by the British.

-I thought, "I'll revive this recipe."

-This comes from a sports club.

It is. It used to be Wellington club originally.

The name was changed to gym.

The Indian name got attached to that - khana - house. Gym house, basically.

-We've got the chicken.

-The way we are going about it, heat oil.

Spices which are cassia not cinnamon,

cloves, black pepper, curry leaves, saute that, add chopped onions,

add ginger and season the chicken with the flour and salt and pepper.

-Add the spices.

-The two spices we've got...

Turmeric and coriander only.

-We'll use some salt and pepper as well.

-This is coconut milk?

Instead of cream. I'll be using some silverskin onions.

I'm going to do these veg.

You are using thighs for this, aren't you?

I'm using thighs because I think they have better flavour.

The part of the animal which exercises more tend to have

-better flavour.

-Yup.

-Apart from the beef fillet. That's the only one...

It's kind of the same thing with pork and everything else.

I want to keep a bit of fat as well. Just to get a nice flavour.

If it's too fatty, you can trim it out.

Lovely. You mentioned this spice here. This isn't cinnamon.

You can call it white cinnamon if you like. In India, people use cassia

more than cinnamon.

The bay leaf which we use in India is actually the same leaf from the cassia tree.

It's not real bay leaf.

-That is enough for us.

-It's got a different flavour.

Cinnamon is stronger, don't you think?

Cinnamon is stronger and harsher.

I find this a Swedish taste and I enjoy that.

There's people who enjoy eating chicken kormas.

Cinnamon is the strong one. Absolutely.

There's your flour. I'll chop your onion for you.

-Flour, salt.

-I'll blanch the carrots and beans.

-Thank you.

-You don't see many pies in Indian cookery.

-It's an Anglo-Indian dish.

Indians wouldn't make a pie. All the Anglo Indians would.

Indians just wouldn't, would they?

Cinnamon is slightly stronger than cassia.

That is good.

The smell of this is... In with the onions.

It's very important when you put in the spices,

the oil has to be hot otherwise the spices will not release their flavour.

Where can people get this stuff from?

You can get it in normal supermarkets these days.

You need to saute the onions.

It doesn't have to go down to brown in colour.

-The chicken is slightly toasting.

-That's seasoned flour.

Seasoned flour. The chicken goes in with the flour.

-I'll take my...

-Thank you.

-..my veg.

These are just the carrots and beans.

You could use any vegetable you want.

I need some ginger once the chicken is slightly sauted. Coated, sealed.

I like ginger. I could have added before but it will give...

-It can burn quite quickly.

-Caramelised, which you don't want.

You want a nice mild flavour of ginger.

The spices we've got in here, turmeric is a great antiseptic, isn't it?

-It's a great antiseptic, internally and externally as well.

-Is it?

It's good on cuts and all that kind of stuff.

I'm using coriander and turmeric.

If people want to use curry powder, I'm not going to get offended.

-Just a bit of curry powder. I don't know if you've ever heard of that about turmeric.

-I didn't know that.

If you get a cut on your arm,

whack it on your arm. It makes your arm turn yellow.

Other than that, it'll be all right.

When you say, Indians don't do pie, would you put this on at Benares?

I do it from time to time and this one is definitely going on the menu.

Going on the menu.

You've sealed off the chicken. What's next?

You put the vegetables in now. Can I have some silver skin onions?

-Samosas are a little bit pie-like.

-Sorry?

Samosas are a little bit pie-like.

-Pie-like, yes.

-It's ready now. We can add coconut milk.

That's fine.

We'll let it simmer for a good ten minutes

until the pie's almost cooked.

It doesn't cook for a predominant amount of time.

Normally, you associate with pies, cook them for an hour.

-This is quite quick.

-We'll let it simmer.

You have to make sure, before you put it in the pan,

I prefer to use this.

I know you laugh at me.

-You're a mate of mine but...

-You don't want your pastry to sink in.

That's the main thing.

Before you add the pie into the pie dish,

the pies should be really cold otherwise the pastry will melt.

-It's a great tip, James. You can laugh at it.

-It's great, that.

-I love that.

-If you have a pie funnel, you can add it.

-Why not use a shallower dish?

-A shallower dish.

You could. You could.

If I did that for my folks back in Yorkshire,

they would think they had been short-changed.

LAUGHTER

-Fresh air in the middle.

-Have you got that?

-Part of the plan.

-Got the pastry here.

-Perfect.

-You've got some spices.

-Tell us about the spices.

-The spices, we've got coriander,

fennel and black sesame seeds.

You can use whatever blend you want, but I prefer that.

I'm going to put the egg wash on top and then sprinkle the spices once

I have the pastry on top.

Just to make a beautiful crust. I'll let you do that.

I'll put that on to stop the pastry from falling in there.

A bit of egg wash round the edge.

You just want coarsely crushed spices.

-There you go, chef.

-Perfect.

-Sprinkles on the top.

I love this with the old spices on the top.

Then you bake this in the oven?

You bake it in the oven at 200 degrees centigrade.

-How long will you do this for?

-For about 10-12 minutes, James.

-It's just the pastry to get cooked.

-We've got our lovely pie here.

I'll lift this over.

Here you go. I'll get a plate.

There you go, Chef. It looks fantastic.

There you go.

There you go.

I'll use a bigger spoon.

That's better.

-A little bit of salad with this.

-Yup.

-There you go. I suppose you could do individual ones.

-Easily.

Look at that.

Fantastic. First time I've ever seen an Indian pie.

Beautiful.

-It'll taste delicious, I hope.

-Remind us what that is again.

-Gymkhana chicken pie.

-Easy as that.

-Absolutely fabulous.

-I can't wait.

-You can't wait?

-It looks amazing.

Not a cauliflower in sight.

-It smells delicious.

-It does smell good.

I love the combination of chicken and coconut milk.

-They are made for each other.

-Using the chicken thighs as well.

-Take the skin off, stop them being too fatty.

-They are tasty, aren't they?

It seems like the cheaper cuts have a lot more flavour.

-Mmm. My boys are going to love that.

-There's a bit left over.

You can take that.

Apart from chicken, what else could you do with that?

You could use beef, venison, duck. Whatever you fancy.

-I suppose fish could work.

-I should have said fish first.

-Fish works really well with that. Haddock, salmon, prawns.

-Gorgeous.

As always, when he cooks, it's fantastic. The spices, fantastic.

I won't get a chance to eat it. It's not going to come back to me.

Try that one for lunch. Believe me,

you'll never taste another pie like it.

Now it's time for Keith Floyd's continuous French travelogue.

This week his passion for food and wine takes him to the

beautiful region of Perigord.

I can't see what they can see in all that absurd activity.

You've got the beauties of the Dordogne, a bottle of wine,

freshly chilled in these silky cool waters, which are full of fish,

which we're going to catch and cook.

They're hurtling up and down like motor mechanics on a racing track.

Absolutely ridiculous!

Probably going home for hamburger and chips. That's up to them.

I'm happy with my little life this way.

The quiet, contemplative sort of life.

It's none of my business how the French run their rivers,

but I think they should confine all this water skiing

and motor boats to St Tropez and let us

more gentle folk get on with what's important in life,

which is cooking and sitting, paddling by the river.

I thought we got away from them.

Look. Bloody menace, they are.

# Up the lazy river in an open boat

# Now everything is perfect...

# Then these bats from hell Come and break his spell

# Crazy, lazy river, mon dieu! #

The River Dordogne gives the Perigord fertile land

and a pleasant leafy atmosphere so beloved of the British, they've been

here for centuries, because this was the front line of the 100 Years War.

They were so busy building castles,

they didn't have time to learn to cook.

Many specialities, foie gras is probably the most famous,

but also the most controversial.

The stories the farmers tell about geese happily queueing up

to be force-fed seem to me to gloss over the quite barbaric process.

Still, I'm not here to moralise.

Bergerac is a bustling, prosperous,

seemingly typically French market town at first sight. Then you

discover they are fiercely proud of their English Heritage.

It's Saturday morning, the most important market of the week.

Too busy to stop, even for death.

When you arrive for the first time in a strange

country like the Perigord, and I'd never been here before,

the first thing you do is go into a good bar.

Find somebody who's chatting well and ask him

to tell you who runs the best restaurant in the region.

Having found that out, you go to the best restaurant in the region

and make friends with the proprietor, which is what I've done.

It's a chap called Bernard. He's a super guy.

Then, you get him to take you around the market, where, in France,

all life is at. This is the essence of the whole place.

I'm not going to go wandering all around... When he's stopped

chatting up the women cos he's one of those sort of fellows.

We're going to do some shopping and explore this wonderful area.

You might think that once you've seen one French market,

you've seen them all. You couldn't be more wrong.

It's by the market place by the little old ladies

and old men who come to sell their produce from their small farms.

It's there where you find the little regional specialities.

It's there where people haggle and talk, worrying about their change, smell the

fruit, meet each other and discuss what they are going to have for lunch.

'It's also where you pick up little tips like what to do with ducks' feet.

'We throw them away. Not in the Perigord.'

They save them to use them to enrich soups and afterwards,

grill them with a little garlic butter.

Something the Chinese are very fond of - duck feet.

For the most exquisitely prepared parking meter,

this gets the Floyd award.

Quelle style!

-Ca, c'est du lard au cochon.

-This is pure pig fat. Just pig fat.

-Alors, le hachis. Il faut couper le lard.

-Oui.

De l'ail, persil, echalote...

-Pour faire...

-Pour mis dans la soupe?

-Bon.

De l'eau.

Here's another remarkable thing very peculiar to this region.

This is a chicken blood pancake.

When they kill the chickens, they let the blood run onto a plate

until it coagulates.

Once it's coagulated, they chop bits of garlic into it,

put it into a frying pan and make an omelette out of it.

It's now cooked and cold. You might ask what you do with it.

To enrich an otherwise boring dish of just fried potatoes,

you would chop this up into little pieces, add some parsley -

again this word hachis comes into cooking -

toss little pieces of this with bits of pork fat into your

potatoes and you have a fabulous meal which hasn't cost too much money.

Again, a poor country that uses everything.

The market isn't just for buying lunch.

It's for a quick check on what's been happening last week,

for any little deals that can be done.

For seeing and of course being seen. It's the chief of police.

He's in disguise. I think we will be quite safe.

He's the guy with the sunglasses on his head.

Bernard is a kind of a godfather in this town.

He knows everybody and you couldn't have a better guide.

Where are they now?

People are always asking me how we choose our locations.

Usually, it's because the director likes the architecture, but in this case,

he chose Tremolat for these few shots of French provincial

life simply because his great hero - a real film director -

Claude Chabrol - shot his macabre masterpiece Le Boucher here.

Also, he liked this sign showing a man drinking wine from his soup bowl.

Kindred spirits, I can tell you. That sums up the area.

Let's do a little cooking sketch now.

Of course, cooking sketches need kitchens.

After a few agonising seconds in the tourist office,

we came up with this one.

I thought it would be really good to show you a typical Perigord meal.

The sort of meal that an ordinary family has on holidays,

feast days, birthdays and things like that.

We found, in our usual way, by tripping around the place,

we ran into someone called Mme Moulin and her husband M Moulin, who are farmers.

They open up their house from time to time for visitors to come

and sample country food of the region.

She's one of those ladies who is a bit of a tartar, a bit precise

and doesn't like film crews interrupting her work, which she

takes very seriously. I'm going to let them

get on with it while I'm sitting here having a slight glass of wine

and later on, when she's ready, and if she is in a better mood,

we'll try and get in and see exactly what he's doing.

Husbands, please note, the happy acquiescent attitude of M Moulin sitting here pretending to be

helping his wife making the soup.

One word from her like, "HENRI!" and he was there.

She made us this amazing soup.

It's bacon, cabbage, water and onions

thickened with egg yolks. Looks absolutely appalling.

You pour it over stale bread.

Surprisingly enough, it tastes absolutely delicious.

In Perigord, they call this soup la touraine.

Mrs Beeton calls it soup for the poor and needy. However, it is very good.

Much less good was this dreadful dish of stewed gizzards made with Mr Moulin's

home-made red wine. It was "fowl", if you'll pardon the pun.

What is particularly good is the confit de canard.

Wonderful pieces of duck preserved in its own fat,

reheated in the oven until it's golden, crispy and fatty.

It's absolutely superb. Best in the winter.

What we're doing here is making a very simple Perigord omelette of cepes.

Wild mushrooms.

Clive, come down and have a close look at these cepes

which have been preserved over the winter in their own juices

and now they are being passed through there.

Sorry about that.

We'll start again. I've already had a row with the crew this morning.

The lighting man isn't feeling well.

I'm trying to speak in two languages for five different people who

don't understand any damn thing. The fat's getting too hot.

Starting from the top, Clive. You like me, don't you?

These are cepes -

wild mushrooms which have been preserved throughout

the winter in their own juices in an air-tight container.

We just put them into the oven with some goose fat and warmed them through.

We've chopped into that some fresh garlic and some fresh parsley.

Now, using the typical fat of the region, with the old dragon

peering over my shoulder, which is goose fat by the way.

-We put it onto the stove like that. Ca va comme ca?

-Ca va.

-Il faut battre.

-If you didn't know how to make an omelette, you know now.

Il faut battre. Ca veut dire... You must beat the eggs. We all know that. Un peu comme ca.

-We've already put salt and pepper in. Ils ont deja sale et poivre?

-Oui.

-Vous versez un peu.

-Clive, this is a very important bit.

Pas tout d'un seul coup.

Voila. Comme ca.

-Voila.

-Allez-y par la.

-Voyons-la.

-We're making a fine, fluffy omelette.

These are free range eggs, by the way.

-Pour over the liquid to the edge. Ca va?

-Ca va.

Now I've got to mix up the cepes in there.

Il faudra peut-etre quelques cepes.

Quelques cepes is some cepes.

Pas tous, parce qu'apres il faudra faire une autre.

I'm not allowed to put them all in, because this is for

demonstration purposes only and she wants to keep them for her own lunch.

-Un peu plus?

-Un peu plus. Et puis apres vous prenez une assiette pour la retourner.

-D'accord.

We must leave the omelette a tiny bit runny in the middle

-otherwise it won't be good enough and we fold it...

-J'aurais pas fait comme ca, moi.

Ca va. Ca va.

C'est pas mal.

I'd like her to come to England and cook roast beef

and Yorkshire pudding with my mother standing over her shoulder like that.

-Ca peut aller ou pas?

-La presentation est bonne.

-The presentation is good but...?

-Moi, j'aurais fait un peu differement.

Montrez moi.

Allez-y.

Ooh!

If you're so good at it, you cook it. OK? Bon.

We are now going to see a real omelette au cepes faite par la

maitresse de cette superbe maison - Mme Moulin.

Ladies and gentlemen,

I present omelette of cepes cooked by Mme Moulin.

The essential difference is there that she cooked hers on both sides.

That is the sort of - if I may say so -

the peasant way of cooking an omelette.

That omelette can be served cold and it's tougher and stronger.

It could be carried into the fields.

The way I made mine was more the way you'd like to have your dinner

parties with a softer, fluffier interior.

I won't dispute with her whose was the best. Both had

the same good ingredients two different ways.

BELL RINGS

Sorry about this,

but this is the bit where Clive tries to win a few prizes for evocative

photography and the director likes to do a travelogue bit.

They are very keen on this in the Dordogne

because they reckon it was the birthplace of man.

In fact, just a few kilometres down the road,

there are some caves with prehistoric drawings.

Happily, they were shut while we were there otherwise we would be scrubbing

around in the dark looking at little oxes and wood fires and things.

Anyway, jokes apart, this river is very important.

This old boy here - M Pelican, because of his great big nose, claims

he's been fishing on it since the time of Jesus Christ.

He exaggerated slightly.

For Mr Pelican, the Dordogne is the river of life.

He fishes, not for fun, but for his very livelihood.

Il y a 40 ans que je peche. Il y a 40 ans que je peche.

Je vois toujours les poissons.

Right on, Monsieur le Pelican.

Brilliant philosophy. Brilliant bloke for that matter. Trouble is, after

8.30 in the morning, he has to share his beloved river with all comers.

He only lives off this river. He's been doing it for 40 years.

His parents had been doing it since the birth of Jesus,

he said earlier on.

Like all fishermen, he's a good fibber.

-Ca, c'est une perche.

-C'est quelque chose, une perche.

-C'est tres bon.

On appelle ca la perdrix de la riviere.

-Le...?

-La perdrix.

-Ah, la perdrix. They call that the partridge of the river.

-Perdrix de la riviere.

-Again, partridge of the river.

He does go on a bit, this chap.

They catch the lot here.

Tench, roach, bream, pike, perch, chub, wopa loo bop, a wham...

Sorry, I got carried away. Look at that.

It would give any self-respecting secretary of a British

angling club apoplexy to see that lot netted out of the river.

This is strange for me. 30 years ago, I caught my first ever perch.

It happened to me the day I also forgot to bring my sandwiches.

I was forced to cook my perch myself. Only way I could eat.

I cooked it the same way I am today, over a little fire. It was wonderful.

'It was when I got the whole bit about fishing and eating.

'Here I am having a really wonderful time, grown-up,

'rich and terribly famous.'

J'espere que vous aimerez la petite perche que j'avais cuite pour vous.

Il faut que vous les gouter at me dis si c'est bon. Comme vous le trouvez.

Avec plaisir.

You won't get fish any fresher than that.

These guys, who they say have been fishing since before the birth

of Jesus Christ, must know a thing or two about it.

We shall see. I expect ten out of ten for this.

-Excellente. Bien cuite.

-Ca va?

-Tres bonne. Excellente.

-Monsieur Le Pelican, comment vous trouvez?

-Je vais voir ca de suite.

-Moi, un poisson, pour moi, c'est sacre.

-It's a sacred thing for him.

-You don't just rush into it.

-Elle a ete tres bien saisie. Elle est excellente.

C'est une des meilleurs que je mange.

Great stuff. I never get tired of watching that great man.

We're not going to be live in the studio today.

We've got some stunning cooking from the Saturday Kitchen

archive for you. Still to come from today's Best Bites.

We step way back in time as Ainsley Harriet takes on Chris Galvin

in the Saturday Kitchen omelette challenge.

Back in the days when chefs were keen to cook something that

I'd like to eat. Find out how they did a little later on.

The man who's got the only two star Michelin

pub in the world - Tom Kerridge cooks his original take on lamb.

He covers the lamb shank with a garlic paste,

encases it in a rosemary salt crust, slowly cooks it

and serves it with pickled cabbage and a sweet mustard mayonnaise.

Made by yours truly.

Dame Kelly Holmes faced her Food Heaven or Food Hell.

Would she get her food heaven - lobster

and my Thai red lobster curry and pad Thai noodles?

Or would she get her dreaded food hell -

sardines with a pan-roasted potato tart topped with sardines,

sun blush tomatoes and pecorino cheese? Find out what she gets to eat

at the end of the show.

Now we go back to the time Jason Atherton hotfooted it here

from setting up Maze in Cape Town to cook for us

what I can only describe as Duck a la Black Forest Gateau.

Check this out.

-What are we cooking?

-We are cooking Barbary duck. Good British duck.

We'll confit the legs, roast the breast.

We'll make a sauce with port, chicken stock, thyme, garlic,

-a bit of watercress and cherries.

-Cherries, yeah.

Then a chocolate vinegar ganache which will help cut the richness of the fat.

It wouldn't be you without a chocolate vinegar ganache, but anyway, OK.

But we're going to use the entire duck. Want me to reduce this down?

Yes, if you can get on with the chocolate ganache

and I'll just butcher my duck quickly.

I'll take the legs of cos we'll confit these.

Then I'll take the breast off, but I'll do the...

Rather than a traditional duck, you'd roast it on the breast

and render the fat down, we'll do it completely differently.

-We'll take the fat off.

-Confit meaning slow cooking.

-Yeah.

When people do roast duck at home, if they want to do a whole

roast duck, there's loads of good ideas, but what's your best?

-Do you cook it on the skin side?

-Yeah.

You have to cook it skin side

and make sure you give it a good rub in with a bit of lard or something.

Season it up with salt so it helps crispen the skin.

So that's cooked upside down, cook it slowly or...?

Yes, nice and slow and don't be scared to overcook duck.

Duck's one of those meats you can eat rare or cooked all the way through.

-It's delicious.

-OK.

All we've done there, James, is take the skin off as you can see.

So we've got a nice breast. Then we'll pop these into a pan.

Chocolate's going in our bain marie.

-All we've got here is duck fat.

-Yeah.

I'll just put it down like that.

Pop in a bit of thyme.

It's become popular in the UK over the past few years, but the French

have been cooking stuff like this for years, haven't they?

In the olden days, it was a way of using the whole duck.

Eating the breast fresh and then sort of submerging it in duck fat.

When they had leaner months,

they would bring it out,

take it out the fat, and roast it and eat it.

-Exactly. OK, you want me to do the cherries for this?

-Please, yeah.

We've got the duck legs in there, now the skin?

Skin's gone in there, that'll cook with the bird. Quickly season that.

I'll take a bit of butter.

-Yep.

-Pop that in there with a bit of oil.

-Then...

-This will actually cook in real time?

-I hope so!

-What type of duck is this?

-Barbary duck.

You did a tasting on duck back in the restaurant, didn't you?

We tried to find the best breast we could.

We tried eight different ones.

The one we came up with was the Cornish duck.

It would be!

Funnily enough...

And also Creedy Carver from Devon - two really good west country ducks,

-really.

-Right.

This is opposed to the French one, you find the Magret ducks...

They're a great duck, but we're in Britain at the end of the day.

-Let's champion British produce, that's what it's all about.

-Exactly.

We give the French far too much credit!

Right. So reduce the red wine vinegar here.

This is 400mls, reduced to about 100mls.

That's right, all the way down. Then quickly make the sauce.

-You reduce it because otherwise it would be strong when you add it to the chocolate.

-Right.

Then the chocolate won't set.

-OK.

-In goes our shallots, into the pan.

Nice and fried.

And a good little trick for people at home,

when you are frying those, just add a bit of sugar to it.

-Helps sweeten the sauce and thicken it at the same time.

-Yeah.

-Like a teaspoon?

-Yeah. Couple of teaspoons. Bit of chopped thyme.

In there like that.

I'll just caramelise it.

-You're always gallivanting all over the place.

-Yeah.

-Erm, Cape Town you've just been to?

-Yeah, we've been in Cape Town

for five weeks, setting up the new restaurant.

-Yeah.

-That's gone really well.

It's at the One&Only resort down in Cape Town.

Is it... Is it quite difficult setting up a restaurant that far away?

It's a lot of hard work.

It all sounds very glamorous but it's a lot of hard work

but at the same time a lot of fun.

We get to work with fantastic produce and new staff and...we got to

cook for Nelson Mandela, so that was a bit of fun.

-Right, so the butter is going into our chocolate.

-That goes in there.

This really is like a chocolate ganache. This is how you make it.

Yeah, it's a savoury chocolate ganache.

This is how you make chocolate truffles or use double cream instead of butter.

Do you have to use a certain amount of cocoa in the chocolate?

70% and above I always use cos it's more bitter

so you end up with a better product.

If you use the stuff with more fat in it, it's a lot more gooey,

where this is nice and bitter and you get that real chocolate flavour.

-Then you take this and pop it in the fridge, right?

-That's right.

Stick that in the fridge and let that set for two to three hours.

Right, we've got our chocolate ganache there.

-Now the cherries you just want lightly chopped?

-Please, yeah.

OK. They go through.

You can leave that confit for two hours in the oven.

-But the secret is cooking it very slowly for a long time?

-Yeah.

-Exactly.

-That's the secret. OK.

So we've got our breast coming on nicely, our sauce is nice

and reduced. That's probably about ready.

Just wait for the cherries, James, if you could hurry please.

LAUGHTER

-There you go, how many do you want?

-That's enough.

In we go with the cherries.

It's a great combination, cherries and duck, one of those classics.

Not in season yet, but they are coming there.

-Yep, they're on the way.

-There you go.

When did you decide to add a chocolate and vinegar combination to the recipe?

-Well, if you think about it...

-After about six pints of lager, I think.

If you think about venison and chocolate, it's a

classic combination.

Duck's a rich sort of game, so just decided to try it.

It worked!

-We sell loads at the restaurant, does really well.

-There you go.

Right, you've got the duck there, lovely and tender.

-You want this skin as well, yeah?

-Please yeah.

I'll show you a trick with that.

Once the skin is cooked down like that, put it in between two

sheets, then press it, with baked bean cans or whatever, press it.

The fridge again!

Voila, you end up with a beautiful bit of crispy duck skin.

Look at that!

We're going to plate now. We'll put our leg in the middle.

-If you want to quenelle that.

-Right, OK.

Since you're the pastry chef extraordinaire.

Pastry chef?! If there's chocolate and cherries, mate,

that's Black Forest Gateau to me!

-It ain't duck, but anyway.

-Quickly slice our duck.

Bit of salt there.

Bit of pepper.

Then we'll just fan that around.

If you quenelle that on top. That's it, perfect.

Stick that on our skin.

Let's put that on the top there.

Put a bit of sauce round it.

People looking at that duck, would go, "Ooh, I want it a bit more",

you can eat duck like that.

Yeah you can, but if you want to take more it's entirely up to you

but I like mine...

-In France that's well done, I think.

-I like my duck nice and rare.

It's one of those meats you can get away with, like venison,

like most games.

-Yeah.

-A little sprinkle of our sauce.

-You want some of these as well.

-A bit of watercress on, please, James.

This is this new tiny watercress. Most people use the bigger stuff.

The bigger stuff is bitter and lends itself to salmon.

When you've got a delicate dish like this,

-the little baby stuff works really well.

-Baby stuff! What is it again?

That is my duck dish, which is confit leg, roasted breast,

chocolate and vinegar ganache with cherries.

Look at that! Delicious.

Looks delicious. Does it taste delicious?

I don't like the look on your face! LAUGHTER

There you go, you'd better be a meat eater now.

What do you think of that? Have you tried chocolate, cherries and duck?

Erm, I have not tried chocolate and duck and cherries.

I've tried chocolate and cherries before.

What's the idea with the chocolate, it's supposed to melt?

Yeah, you mix it in with the sauce, it adds that vinegar kick to it all.

It just works really well.

OK, well, here we go.

-Shall I pack my bags and go home now?

-Mmm.

-LAUGHTER

-That's actually quite nice.

-"Actually quite nice"!

-Very nice.

I'm not surprised you can cook a wonderful dish,

it's just the combination of ingredients I was surprised by.

It's not something I would probably choose, but having tasted it...

It's great, isn't it?

-You can cook very well.

-He can come back!

-Thank you very much.

-You've very good, aren't you?

It really was a great flavour combination.

The shoe was certainly on the other foot

when I made Ainsley Harriott take part in the omelette challenge.

He and Chris Galvin were feeling very competitive,

but how did they both do?

Now, looking at the leaderboard over here.

With a height of 33 seconds and a low, down here, a fellow Ready

Steady Cook colleague, he could have cooked three omelettes by then.

One minute 34 seconds.

I need you to create a three egg omelette in the fastest time possible.

It must be a cooked omelette, you can use whatever you like,

we have cheese, butter, cream, milk. We have oil.

It must be a three egg omelette, folded, cooked to perfection.

Not scrambled egg or you get disqualified.

Time starts when I say, it stops when the omelette hits the plate.

Are you ready? Three, two, one, go!

-I love this. The boot's on the other foot, Ains?

-Yep.

Right, we're off.

Different variations of our omelette.

Oh, too much butter.

Will he catch up?!

Oooooh!

Ah! I want an omelette! I don't want scrambled eggs.

Disqualified if you give me scrambled eggs.

Clock stops there. Well done.

GONG SOUNDS

There you go. And now Chris, there we go.

-Right.

-Perfection! Round of applause, that's not bad at all.

Well done, mate.

Did you season this, boys, or what?

Erm... Yes, chef!

Let me have a taste.

-Salted butter, wasn't it?

-No seasoning but it's all right, yeah.

And this one.

Go on, have a taste, chef.

-Yeah.

-Have we got a job?

-Oh.

-Even better now, lovely, right.

How do you think you've done? You've got egg everywhere, Ains.

Look at this. Right, Chris.

Probably 40, 44 seconds, something like that.

-How much do you think you did it in?

-44 seconds.

And you've not got an earpiece in. You did it in 44 seconds!

-How cool was that?!

-Unbelievable.

Right, just below Mr Brian Turner. Ainsley.

I don't know, slightly quicker.

About five seconds quicker, something like that.

How quick do you think? You think you beat him? At the top?

I'd probably be near Mr Tanner, what do you think?

-Just like ready Steady cook, Brian's beat you again.

-Oh, no.

Just pipped you with 38 seconds.

He'll be sat at home, on his L chair,

with his one foot slipper, watching and reading his Racing Post.

Happy as Larry! Well done, guys.

Note to all the chefs taking part in the future omelette challenges.

Those were two very nice-looking omelettes. And they were edible.

Get ready for the ultimate roast lamb recipe.

Two star Michelin, Tom Kerridge gets inspired by a kebab van.

Unbelievable.

-Good morning.

-On the menu is what?

I am doing a salt-baked lamb shank with rosemary and garlic.

Some pickled cabbage, some salted onions

and a sweet mustard mayonnaise.

Sounds good to me. You want me to get on and do the salt crust first?

There's quite a lot going on here with this salt crust,

where you've got rosemary and salt first of all

and then a load of other ingredients.

-You blend the rosemary and salt together.

-Yeah.

To make a beautiful rosemary flavoured salt dough.

-You are using table salt for this?

-Yes, just straight table salt.

I've got a pickling mix for the cabbage.

This is brown sugar, white wine vinegar,

star anise, cinnamon,

Szechuan pepper, coriander seeds, fennel seeds.

-Loads of aromatic flavours going on.

-I am listening.

-It sounds it(!)