0:00:02 > 0:00:04Good morning. Prepare to feast on some of the finest food from
0:00:04 > 0:00:07the Saturday Kitchen back catalogue on today's Best Bites.
0:00:27 > 0:00:30Welcome to the show. We've lined up some great chefs
0:00:30 > 0:00:33and some very peckish celebrities for you this morning.
0:00:33 > 0:00:36Gennaro Contaldo fillets a whole sea bream, before roasting it and
0:00:36 > 0:00:40serving it with a courgette salad and some fresh mint and rocket.
0:00:40 > 0:00:42Theo Randall serves the perfect Sunday lunch -
0:00:42 > 0:00:45a beautiful piece of roast rump of lamb.
0:00:45 > 0:00:48He marinades it first, with lemon juice, rosemary, garlic and olive
0:00:48 > 0:00:53oil, before serving it with onion, squash, spinach and salsa verde.
0:00:53 > 0:00:56Lesley Waters makes a stunning crab and ginger tart.
0:00:56 > 0:00:59She makes the tart with white crab meat, eggs, parsley,
0:00:59 > 0:01:02coriander and ginger and serves it with an Oriental-style chilli
0:01:02 > 0:01:04and spring onion dressing.
0:01:04 > 0:01:07And Alan Davies faces food heaven or food hell.
0:01:07 > 0:01:09Would he get his idea of food heaven,
0:01:09 > 0:01:13haddock with my spicy pan-fried haddock with wok-fried broccoli, or his dreaded food hell,
0:01:13 > 0:01:17dark chocolate, with my dark chocolate tart with chocolate Turkish delight?
0:01:17 > 0:01:20And you can find out what he gets at the end of the show.
0:01:20 > 0:01:24But first, it's time for a bit of French style home-cooking, from the brilliant Henry Harris,
0:01:24 > 0:01:27who's taking inspiration from his family holidays.
0:01:27 > 0:01:32Great to have you on the show again. Something classic for you as well. You're into your classic cooking.
0:01:32 > 0:01:35You can't get any more classic than this, in terms of French cooking.
0:01:35 > 0:01:39Exactly. Vinegar chicken. Poulet saute au vinaigre.
0:01:39 > 0:01:43Really good chicken. A really great family home dish to cook.
0:01:43 > 0:01:45Sounds good to me. So you're going to prepare the chicken.
0:01:45 > 0:01:49- You want me to do the mash for this. - Yes, please.- As well as the tomatoes.
0:01:49 > 0:01:53Cos the base flavours are similar to sort of the old chicken chasseur.
0:01:53 > 0:01:55Until you get to the point where you add in the cream.
0:01:55 > 0:01:59Exactly. And there's no mushrooms in it.
0:01:59 > 0:02:01It's a bit like adding lemon juice to the dish.
0:02:01 > 0:02:03It just gives it a nice gentle acidity.
0:02:03 > 0:02:06There's very little in there.
0:02:06 > 0:02:09And it's just finished off with tarragon,
0:02:09 > 0:02:12some fresh chopped tomato, a little bit of cream.
0:02:12 > 0:02:14A little bit of cream, yeah.
0:02:14 > 0:02:16So where do you get your love of French cooking from?
0:02:16 > 0:02:19For me, it was when I was younger and I used to visit there.
0:02:19 > 0:02:21- Same for you?- It was exactly that.
0:02:21 > 0:02:25I never trained in France, I've never worked in France as a cook.
0:02:25 > 0:02:29Family holidays. And growing up in the '60s and '70s,
0:02:29 > 0:02:33my mother was a kind of manic serial entertainer.
0:02:33 > 0:02:39And she read Elizabeth David and Robert Carrier
0:02:39 > 0:02:43and so these dishes were always appearing at home.
0:02:43 > 0:02:46- The best way to learn, stuff like this.- Exactly.
0:02:46 > 0:02:50Now, you're preparing the chicken slightly differently, so tell us what you're doing.
0:02:50 > 0:02:53I'm leaving the breast on the bone, so that
0:02:53 > 0:02:59when it's casseroled in the oven, it doesn't shrink up completely.
0:02:59 > 0:03:02And also, the more bones that are in there, the better the flavour.
0:03:02 > 0:03:04It means a bit of work when you're actually it.
0:03:04 > 0:03:08It also holds it together. That's the other thing, while it cooks.
0:03:08 > 0:03:09Exactly.
0:03:11 > 0:03:15I suppose if you didn't want to do all this, just get the chicken thighs, maybe?
0:03:15 > 0:03:18Yeah, chicken thighs is a brilliant way of doing this.
0:03:18 > 0:03:23Right, in the mash, we've got some butter and some cream.
0:03:23 > 0:03:26You want some salt and pepper in there, I take it, as well?
0:03:26 > 0:03:29Yes, please. So with the chicken, I'm jointing it.
0:03:29 > 0:03:33This is a free range chicken from a farm in Herefordshire.
0:03:33 > 0:03:37- Right.- And it's a fair size,
0:03:37 > 0:03:41so I'm just making sure that the breasts are cut down into three.
0:03:41 > 0:03:46Joint the chicken, the thigh and the drumstick, rather.
0:03:46 > 0:03:50For anybody who doesn't know where you are, you were actually
0:03:50 > 0:03:55- working at the Fifth Floor at Harvey Nichols in London.- That's right.
0:03:55 > 0:03:57- And then moved just down the road really.- Exactly.
0:03:57 > 0:03:59About half a mile down the road.
0:03:59 > 0:04:07- Yeah.- I'm just putting the chicken pieces in here to get those browned.
0:04:07 > 0:04:10Just with a bit of vegetable oil at the moment.
0:04:10 > 0:04:16I talked about adding butter. But you don't want to add...too much.
0:04:16 > 0:04:18Sorry, you don't want to add the butter at this point
0:04:18 > 0:04:21- because it will just burn.- Yeah.
0:04:21 > 0:04:23- So this is basically getting some colour in there.- Exactly.
0:04:23 > 0:04:27- I'll move that. There's a sink in the back.- Wonderful.
0:04:27 > 0:04:30Leave that to one side.
0:04:30 > 0:04:34So this is between a fricassee and sort of a blanquette,
0:04:34 > 0:04:37- one you seal and one you don't. - Exactly.
0:04:37 > 0:04:40What you want to do is it's really important to make sure you get
0:04:40 > 0:04:43a nice caramelisation on the chicken meat and skin.
0:04:43 > 0:04:47- And that way, you just get another layer of flavour.- Right.
0:04:47 > 0:04:50Now, would this be on e of the dishes that you
0:04:50 > 0:04:53- have on your sort of lunch menu in the restaurant?- Exactly.
0:04:53 > 0:04:56Brilliant, particularly with all that lovely rain we've been
0:04:56 > 0:05:00having at the moment. It's just a nice really comforting dish,
0:05:00 > 0:05:03but it's got a bright spring-like quality,
0:05:03 > 0:05:05which makes it rather nice.
0:05:05 > 0:05:09So is this dish one you've picked up on your travels around France
0:05:09 > 0:05:10when you were young?
0:05:10 > 0:05:16No, this was hen I first started cooking in a restaurant kitchen,
0:05:16 > 0:05:19I worked for Simon Hopkinson for eight years and this was
0:05:19 > 0:05:24a dish that he used to do and took me through very carefully.
0:05:24 > 0:05:29And it really is done exactly how you would do it...in France,
0:05:29 > 0:05:31taking your time.
0:05:31 > 0:05:34Simon Hopkinson, of course, not only a great chef
0:05:34 > 0:05:38- but also a fantastic writer of food as well.- Exactly.
0:05:38 > 0:05:40I think at the moment,
0:05:40 > 0:05:44he's probably the greatest British cookery writer of the last 20 years.
0:05:44 > 0:05:46Yeah.
0:05:46 > 0:05:49- He writes so enthusiastically.- He certainly knows his stuff as well.
0:05:49 > 0:05:53- That's the key to it.- Now, it's time to start cooking properly
0:05:53 > 0:05:58and get a bit of butter in there. We've got some tomato puree.
0:05:58 > 0:06:02And I'm just going to move that round with a whisk just a little bit.
0:06:02 > 0:06:06I want the butter to get a nice kind of nut brown to it.
0:06:06 > 0:06:10And it will...we had some garlic somewhere. There we are.
0:06:10 > 0:06:12A little bit of garlic.
0:06:12 > 0:06:16And then almost immediately...add the vinegar.
0:06:16 > 0:06:19So just a tiny splash of red wine vinegar.
0:06:19 > 0:06:24- This is red wine vinegar in there? - Exactly. And then some white wine.
0:06:28 > 0:06:31- Reduce that down a touch? - Reduce that down a touch
0:06:31 > 0:06:36and we've already got a really kind of healthy golden colour to it.
0:06:36 > 0:06:40So where would this be in France, in the region of France?
0:06:40 > 0:06:44- Where do you reckon it would come from?- Kind of Burgundy region.
0:06:44 > 0:06:49Or possibly up in the north, towards Brittany and Normandy.
0:06:49 > 0:06:52It's a fairly good guess that anything with a large
0:06:52 > 0:06:55amount of butter and cream in comes from...
0:06:55 > 0:06:58- My house!- Or mine!
0:06:58 > 0:07:02There we are. Fresh chicken stock on top of that.
0:07:04 > 0:07:08- And then we add some tarragon.- Yeah.
0:07:10 > 0:07:13And...that's it, just for the moment.
0:07:13 > 0:07:17- We haven't got anything else, so I'm pretty sure that's it.- Tomatoes.
0:07:17 > 0:07:21I'm going to take one of those tomatoes and just get the flesh.
0:07:21 > 0:07:24That goes in as well.
0:07:24 > 0:07:28I'm just basically concassing these, which is the old French style -
0:07:28 > 0:07:32blanched, ice cold water and then just peeled.
0:07:32 > 0:07:34And then we remove the seeds. It's the seeds you want.
0:07:34 > 0:07:38The seeds and the pulp are going to go in to the sauce cos we're
0:07:38 > 0:07:40going to pass those out afterwards.
0:07:40 > 0:07:44And they give just a lovely kind of rosy pink finish to the dish.
0:07:44 > 0:07:47Now, you've tweaked the menu over the years.
0:07:47 > 0:07:50You've got this great afternoon tea menu.
0:07:50 > 0:07:53That sort of snacky sort of food, croque monsieur
0:07:53 > 0:07:56- and all that sort of stuff. - Exactly.
0:07:56 > 0:07:59We had people at weekends coming in the afternoon and saying,
0:07:59 > 0:08:02"This looks nice, can we have something to eat?"
0:08:02 > 0:08:05And like all traditional restaurants, at 3.30, we shut the doors
0:08:05 > 0:08:09and said, "No, the kitchen's closed." I thought, "I'm missing something here."
0:08:09 > 0:08:14And had done a snack for some friends who'd come in one afternoon,
0:08:14 > 0:08:16some grilled sour dough bread with duck confit,
0:08:16 > 0:08:19a little Morbier cheese and Dijon mustard.
0:08:19 > 0:08:22And brushed with a little duck fat on the outside and grilled.
0:08:22 > 0:08:25- So a bit like a kind of posh croque monsieur.- When's lunch?
0:08:25 > 0:08:30- Sounds good!- This afternoon! And they were just phenomenal.
0:08:30 > 0:08:34They were really moreish and crunchy and delicious and so I put some
0:08:34 > 0:08:38of those on and a few of the menu dishes, but in fact, some people just
0:08:38 > 0:08:41come in and go, "I'd like a steak au poivre," and that's what they do.
0:08:41 > 0:08:46- Sounds good to me. So you want that in the oven.- That goes in the oven.
0:08:46 > 0:08:49I'll lift this one out first. And how long would that go in for?
0:08:49 > 0:08:51That goes in for about 40 minutes.
0:08:51 > 0:08:55- It's the thigh that's going to take the longest to cook.- Yeah.
0:08:57 > 0:09:00- There you go. Got that nice and hot for you to reduce.- Wonderful.
0:09:00 > 0:09:04So I'm just straining out some of the sauce.
0:09:07 > 0:09:10- There we are.- Pop it in there.
0:09:10 > 0:09:14Then, I've got cream and I'm using whipping cream,
0:09:14 > 0:09:18which I never use for actually whipping cos it's too light.
0:09:18 > 0:09:20But it's very good cos if you over reduce it,
0:09:20 > 0:09:23it doesn't go too thick and claggy.
0:09:23 > 0:09:25- Right. - A little bit of Dijon mustard.
0:09:25 > 0:09:28This is just for a little kind of aromatic finish to the dish.
0:09:28 > 0:09:31I'll move that over there, so we can see it a bit better.
0:09:33 > 0:09:34Move that to one side.
0:09:34 > 0:09:36Whisk the mustard in.
0:09:36 > 0:09:41And when that comes to the boil, take a spoon, just check the seasoning.
0:09:41 > 0:09:43Need a little bit of salt.
0:09:43 > 0:09:46But we've got a lovely flavour of fresh tomato
0:09:46 > 0:09:49and tarragon cos it's only been cooked for about 40 minutes.
0:09:49 > 0:09:52- Yeah.- And then...- Here's your tarragon bits.- Lovely.
0:09:53 > 0:09:57Rather than using xanthium gum, we're going to use butter!
0:09:57 > 0:10:01Proper, natural, unrefined!
0:10:01 > 0:10:06That literally just gets dropped in. We add some of the tomato.
0:10:06 > 0:10:09Because all we're doing is kind of wilting that through.
0:10:09 > 0:10:13You don't want the tomato to disappear into the sauce.
0:10:13 > 0:10:15You quickly reduce it down. The butter actually thickens it as well.
0:10:15 > 0:10:20Exactly. Cos all we're doing is we're driving out the water from the cream
0:10:20 > 0:10:23and we're using the butter to make a light emulsion.
0:10:23 > 0:10:26I don't know which pieces of chicken you want out of here.
0:10:26 > 0:10:29I'll get two of them. I'll leave you with the mash. The mash is done.
0:10:29 > 0:10:31The mash is done.
0:10:31 > 0:10:36I'm just going to put one tiny splash of cream in there,
0:10:36 > 0:10:38just to make it...slightly...
0:10:38 > 0:10:41..more glossy. Look at that.
0:10:41 > 0:10:43Even a little bit more.
0:10:43 > 0:10:45If I was cooking in Paris now,
0:10:45 > 0:10:49I'd be kind of measuring out the cream to be about a
0:10:49 > 0:10:54third...butter rather, to be about a third of the quantity of the mash.
0:10:54 > 0:10:59So we just get a really lovely...spoonful.
0:10:59 > 0:11:01Smear that round there.
0:11:01 > 0:11:06And this sauce is there ready. It's just reducing down nicely.
0:11:06 > 0:11:08- Got your chicken there. - Ah, wonderful.
0:11:08 > 0:11:11I'm going to take that joint off there.
0:11:11 > 0:11:14A nice chunky piece of breast, a really lovely thigh, which,
0:11:14 > 0:11:16for me, is always the best bit.
0:11:16 > 0:11:19This is reduced down full, which is nice.
0:11:19 > 0:11:21It's covering the back of the spoon, which is nice.
0:11:21 > 0:11:24Tiny pinch of salt.
0:11:24 > 0:11:27Shame to waste that butter, it really is.
0:11:28 > 0:11:30And then just at the last minute.
0:11:30 > 0:11:34This is the key to a good sauce, it's the reduction
0:11:34 > 0:11:35- and reducing it down.- Exactly.
0:11:35 > 0:11:38And just remembering to taste it as you go
0:11:38 > 0:11:42because you never know how much salt it's going to need.
0:11:42 > 0:11:44It might need a drop more vinegar.
0:11:44 > 0:11:47But in fact, the tomato gives a nice acidity to it as well.
0:11:47 > 0:11:49And we want to keep this sauce light.
0:11:49 > 0:11:53It's not a thick, claggy, old fashioned sauce.
0:11:53 > 0:11:55Think of it as a cream gravy.
0:11:55 > 0:11:59And put lots on cos there's always somebody who's going to fight
0:11:59 > 0:12:01- over that.- Me! Generally.
0:12:01 > 0:12:04I'll clean the plate, while you tell us what that dish is again.
0:12:04 > 0:12:07So there we are, poulet saute au vinaigre,
0:12:07 > 0:12:10- a classic French vinegar chicken. - How good does that look!
0:12:15 > 0:12:19It looks fabulous. I know it's going to taste delicious as well.
0:12:19 > 0:12:24Well, it smells delicious! If there was only scratch and sniff television for the viewers at home!
0:12:24 > 0:12:27- That's so good.- Dive into that. Tell us what you think.
0:12:27 > 0:12:30- Gets my juices flowing! - Tell us what you think. But the secret of that sort of red wine
0:12:30 > 0:12:33vinegar at the start as well, just a little sharpness.
0:12:33 > 0:12:36It is, but you have to reduce that vinegar down till it almost
0:12:36 > 0:12:39disappears. Imagine it as a dry pan with bubble
0:12:39 > 0:12:41and then you know you've reduced it properly.
0:12:41 > 0:12:45And then that touch of mustard in at the end just gives it another kick-start as well.
0:12:45 > 0:12:48- Ooh, la, la. Tres bien! - Happy with that?- Bonnet de douche!
0:12:48 > 0:12:52- The mashed potato's got plenty of butter and cream in it.- Wow!
0:12:52 > 0:12:54- Go on.- So good.
0:12:56 > 0:12:57- Beautiful.- It's very, very good.
0:13:02 > 0:13:05Now, that's my kind of recipe and of course, plenty of butter.
0:13:05 > 0:13:09Coming up, I'll be making a tangy summer pudding for Miranda Raison,
0:13:09 > 0:13:11but first, Rick Stein visits some of his food heroes
0:13:11 > 0:13:15and takes inspiration from a group of farmers' wives
0:13:15 > 0:13:18who have developed a passion for baking.
0:13:41 > 0:13:46I suppose in essence, these people produce food with honest flavour and once you get
0:13:46 > 0:13:50a taste for that, once you're hooked on that, nothing else will do.
0:13:50 > 0:13:53You just need to educate the palate.
0:13:53 > 0:13:57Who would dream of going back to those wines we had in the '60s?
0:13:57 > 0:14:00Who would drink what we used o call plonk any more? Nobody!
0:14:00 > 0:14:04It's the same with food. You don't go back.
0:14:04 > 0:14:06Your taste becomes educated.
0:14:06 > 0:14:11Your enthusiasm for properly aged beef won't go away and you're going
0:14:11 > 0:14:15to want more and more and we're at the start of something really,
0:14:15 > 0:14:17really big, I think.
0:14:17 > 0:14:20I find any opportunity to come back to Bamburgh
0:14:20 > 0:14:24because the beach is so nice. It's so different from Cornwall.
0:14:24 > 0:14:26There's this immense sense of space.
0:14:26 > 0:14:30But the other reason for the Food Heroes point of view,
0:14:30 > 0:14:32I came here about ten years ago.
0:14:32 > 0:14:34There's a little butcher's called Carter's.
0:14:34 > 0:14:37I came here for a wedding and I have to admit,
0:14:37 > 0:14:42I had a bit too much to drink at the wedding and I stayed in the car
0:14:42 > 0:14:46park just here by Bamburgh Castle, just by the beach.
0:14:46 > 0:14:49And I woke up in the morning, really, really hungry.
0:14:49 > 0:14:53And I sort of stumbled up the street
0:14:53 > 0:14:57to Carter's and they had these little pies called Scotch pies,
0:14:57 > 0:14:59which were made with minced lamb.
0:14:59 > 0:15:02And you know sometimes when you're hungry like that
0:15:02 > 0:15:06and you taste something like that, it is just bliss.
0:15:06 > 0:15:09And all it was was just minced local lamb,
0:15:09 > 0:15:14pepper and salt and the pastry, made with hot water at flour.
0:15:14 > 0:15:15Just as simple as that.
0:15:15 > 0:15:19I just had to come back to see if they were as good as they were then.
0:15:22 > 0:15:24And they are!
0:15:25 > 0:15:28That's typical Geordie understatement -
0:15:28 > 0:15:32prize-winning bangers available by the ton.
0:15:32 > 0:15:34But Northumberland is understated.
0:15:35 > 0:15:37I mean, every time I come here,
0:15:37 > 0:15:42I'm overwhelmed by how striking the country is.
0:15:42 > 0:15:45And yet, one feels a sense of excitement of stumbling
0:15:45 > 0:15:49on something that no-one else knows about.
0:15:49 > 0:15:51Mike Aynsley farms Cheviot sheep
0:15:51 > 0:15:54and has lived in these hills all his life.
0:15:54 > 0:15:58To him, the landscape and the sheep are as one.
0:15:58 > 0:16:00When I die, I want to be cremated and me
0:16:00 > 0:16:05- ashes are going on the hill, here. - Really?- Yup.- That's great.
0:16:05 > 0:16:08They can put my ashes up there and I'll still be with the sheep!
0:16:08 > 0:16:11I'll keep an eye on them.
0:16:11 > 0:16:14- You love it up here, don't you? - It's God's own country up here.
0:16:14 > 0:16:19- It certainly is. Just describe the eating qualities, then.- Very tender.
0:16:19 > 0:16:23Providing it's hung. All meat should be hung at least a fortnight.
0:16:23 > 0:16:25- To my way of thinking.- I agree.
0:16:25 > 0:16:27A lot of meat today is too new killed.
0:16:27 > 0:16:30It hasn't had time to mature.
0:16:30 > 0:16:33- That's right. - They're just naturally reared.
0:16:33 > 0:16:36They talk about organic farming, but there's nothing...you might
0:16:36 > 0:16:41say you feed those, but in the summer, they live on what they pull.
0:16:41 > 0:16:45Everything that we sell is sold off grass.
0:16:45 > 0:16:49You can't get anything more natural than that.
0:16:49 > 0:16:53'Mike's right. Not everything has to be labelled organic,
0:16:53 > 0:16:56'providing it's been reared properly.'
0:16:56 > 0:17:01Well, I was a bit disconcerted after the last series of Food Heroes
0:17:01 > 0:17:03went out on the TV cos quite a few people criticised me
0:17:03 > 0:17:08for having a lot of foreign dishes in it.
0:17:08 > 0:17:09But I like to roam,
0:17:09 > 0:17:14I've always travelled all over the world, looking for ideas and
0:17:14 > 0:17:19this time, I've got Italian dishes, French dishes, Chinese dishes.
0:17:19 > 0:17:20But isn't that exciting,
0:17:20 > 0:17:24to use our great British produce to make those dishes?
0:17:24 > 0:17:28So really, this series is about British produce,
0:17:28 > 0:17:32but also about all those really interesting and passionate
0:17:32 > 0:17:37characters that produce the best things in a small and beautiful way.
0:17:47 > 0:17:49I love Seahouses.
0:17:49 > 0:17:52As you can see, it's so atmospheric,
0:17:52 > 0:17:55but I have on good authority that kippers came from here.
0:17:55 > 0:17:59They certainly would have had to have come from somewhere on this coast,
0:17:59 > 0:18:03somewhere from Wick down to Lowestoft cos everybody used to eat salt herring
0:18:03 > 0:18:08200 years ago, with potatoes. That was the sort of staple diet.
0:18:08 > 0:18:10And apparently, there was
0:18:10 > 0:18:14a load of salt herring in a wooden shed here which caught fire and
0:18:14 > 0:18:18the next morning, they came and found this fantastic smell of smoked fish.
0:18:18 > 0:18:21And I'm sure somebody at the time would have said,
0:18:21 > 0:18:24"Why haven't we thought of this before?"
0:18:24 > 0:18:27I've been buying kippers from this shop for years.
0:18:27 > 0:18:30Swallow's Smokehouse, started by John Swallow
0:18:30 > 0:18:33and now run by Patrick Wilkin.
0:18:33 > 0:18:37Sadly, the herrings aren't landed in Seahouses any longer.
0:18:38 > 0:18:42So are there any boats going out for any fish from Seahouses now?
0:18:42 > 0:18:45No, there's no white fish boats left.
0:18:45 > 0:18:48There's about 10 or 15 crab boats.
0:18:48 > 0:18:53And pleasure boats. The last boat went away the start of the year.
0:18:53 > 0:18:56- And that's it.- That's it. - End of fishing.
0:18:56 > 0:19:00There was about 12 or 15 boats when I started.
0:19:00 > 0:19:04'It's good to think this smokery was in at the very dawn,
0:19:04 > 0:19:06'when kippers were first thought of.
0:19:06 > 0:19:10'Patrick uses softwood shavings and oak sawdust,
0:19:10 > 0:19:13'which give the kippers a lovely sticky, tarry taste.'
0:19:13 > 0:19:17- So normally, would you keep the smoker going all the time?- Yes.
0:19:17 > 0:19:18It's going all the time.
0:19:18 > 0:19:21And you just come in and shovel more sawdust in?
0:19:21 > 0:19:24The fires usually last about three and a half or four hours,
0:19:24 > 0:19:27the kippers take about 10 to 12 hours, smoked salmon,
0:19:27 > 0:19:30a good three to four days.
0:19:30 > 0:19:32Phoof!
0:19:32 > 0:19:35No idea what it would have been like in the 1800s cos
0:19:35 > 0:19:37the whole of this street were smokeries.
0:19:37 > 0:19:39But this is the last one.
0:19:39 > 0:19:42All the rest have been converted into holiday cottages.
0:19:42 > 0:19:45But they probably still smell of smoke.
0:19:45 > 0:19:48I was just looking at a plaque over there that said in the 1880s,
0:19:48 > 0:19:54a guidebook said of Seahouses, "A malodorous place where fish
0:19:54 > 0:19:56"curing is extensively carried out,"
0:19:56 > 0:19:58so it was a bit sort of derogatory about it,
0:19:58 > 0:20:02but now the smell of smoke is like perfume to me cos it's so rare.
0:20:10 > 0:20:12Well, I came here last year
0:20:12 > 0:20:15right in the middle of the foot and mouth crisis.
0:20:15 > 0:20:20It was really depressing, frightful sights of dead cattle.
0:20:20 > 0:20:22Real misery all round.
0:20:22 > 0:20:25And the feeling that this was the end.
0:20:25 > 0:20:27You know, farming was at a finish.
0:20:27 > 0:20:30A year later, spring in the air, I'm back here,
0:20:30 > 0:20:35cos I've heard of a farmer's wife quite near here who's baking cakes.
0:20:35 > 0:20:37She's got some other farmers wives involved
0:20:37 > 0:20:40and they've got this nice little sort of farmers' cooperative
0:20:40 > 0:20:42of cakes and biscuits going.
0:20:42 > 0:20:44And I just find that incredibly hopeful,
0:20:44 > 0:20:49that something like that, so much depression and sadness
0:20:49 > 0:20:53should be reborn into something really positive and optimistic.
0:20:54 > 0:20:56Chalky always likes to try his luck,
0:20:56 > 0:20:59especially when it comes to cakes and biscuits.
0:21:00 > 0:21:05If it wasn't for farmers' markets, these ladies would not have an outlet
0:21:05 > 0:21:07and they've been going for three years.
0:21:07 > 0:21:11I think farmers and farmers' wives, we have such a lot of skills.
0:21:11 > 0:21:15We're accountants, we're secretaries,
0:21:15 > 0:21:19we're wonderful bakers, businesswomen, businessmen.
0:21:19 > 0:21:22My husband, I mean, all the vehicles he keeps running,
0:21:22 > 0:21:24so he's a mechanic as well as a farmer.
0:21:24 > 0:21:27He can build props for film companies.
0:21:27 > 0:21:31We've got lots and lots of skills in the countryside, definitely.
0:21:31 > 0:21:36Well, my director, David, has got this expression, "Utterly butterly".
0:21:36 > 0:21:41That is utterly butterly. There must be so much butter in it.
0:21:41 > 0:21:44And it just tastes like dairy, you know, that dairy smell?
0:21:45 > 0:21:47It just tastes so wholesome.
0:21:49 > 0:21:54When the blossoms on the trees in the Lyth Valley come out,
0:21:54 > 0:21:59it's time for Damson Day, a celebration of this ancient fruit.
0:21:59 > 0:22:02I was lucky enough to meet local journalist, Gillian Cockburn,
0:22:02 > 0:22:06who's passionate about Lake District food.
0:22:06 > 0:22:08Local food in this area is so wonderful
0:22:08 > 0:22:10but this damson symbolises,
0:22:10 > 0:22:14it really symbolises the success of this county,
0:22:14 > 0:22:17fighting back after foot and mouth
0:22:17 > 0:22:22- and goodness knows what. - In a way, I've felt this talking to a lot of people.
0:22:22 > 0:22:25- Foot and mouth has almost been a blessing in disguise.- Yes.
0:22:25 > 0:22:29You know what I mean? It was just such a disaster but everyone said,
0:22:29 > 0:22:32- "We're going to fight back." - They are, the bigger the better.
0:22:32 > 0:22:36Because people want to know where their food's coming from.
0:22:36 > 0:22:40And we've got these fantastic farmers' markets in this area.
0:22:40 > 0:22:42People are buying the stuff from them.
0:22:42 > 0:22:44They're not just playing at it.
0:22:44 > 0:22:48Word gets around and people are just so enthusiastic about local food.
0:22:48 > 0:22:52- So this is it.- This is the one, this is the wonderful damson gumbo.
0:22:52 > 0:22:55- Made by Val Harrison.- Pleased to meet you.- You make it?- I do.
0:22:55 > 0:22:58- I think I better try some. Can we?- You can.
0:22:58 > 0:22:59That's really nice.
0:23:03 > 0:23:06- That's lovely.- Thank you very much. - I'll just put that in there.
0:23:06 > 0:23:10It's a bit like in Spain they have this thing called quince paste, called membrillo.
0:23:10 > 0:23:13It'd go really well with cheese, with hard cheese, that would.
0:23:13 > 0:23:16- Would you like it in a bag? - No, I'll just have it in the basket.
0:23:16 > 0:23:19- Thank you very much. - Don't bother about the 10p.
0:23:19 > 0:23:22- Thank you very much.- Give it to the Damson Association.- Right.
0:23:24 > 0:23:29Yes? Oh, I'd be delighted to.
0:23:29 > 0:23:32'It was a charmingly small affair, just as it should be.
0:23:32 > 0:23:34'No people selling cars or caravans,
0:23:34 > 0:23:37'and everyone was very friendly to me and to Chalky.'
0:23:39 > 0:23:43This is a dish that brings out the astringency of damsons.
0:23:43 > 0:23:48You pour lots of damsons into a pie dish and sprinkle well with sugar.
0:23:48 > 0:23:51It's called Damson Cobbler.
0:23:51 > 0:23:55You sift flour, baking powder, sugar and salt into a bowl.
0:23:55 > 0:24:00It's always good to put some air into pastry like this. It lightens it.
0:24:00 > 0:24:04Next you take some ice cold butter, cut up,
0:24:04 > 0:24:07and worked it with your fingertips into the flour
0:24:07 > 0:24:10until you have the constituency of Demerara sugar.
0:24:10 > 0:24:13Now you beat an egg into buttermilk.
0:24:13 > 0:24:17This gives the pastry a pleasing sourness.
0:24:17 > 0:24:19And you add this to the flour mix,
0:24:19 > 0:24:21and work it all together with a spoon.
0:24:22 > 0:24:25Then you daub the paste on top of the damsons.
0:24:25 > 0:24:28You don't need to cover the whole lot perfectly
0:24:28 > 0:24:32because when it goes into the oven, these little balls will swell up,
0:24:32 > 0:24:36join together and give the crust a pleasing pattern.
0:24:36 > 0:24:39Next, sprinkle the top with flaked almonds,
0:24:39 > 0:24:43and then scatter a good quantity of caster sugar over the top.
0:24:44 > 0:24:47Don't think I'm using too much sugar in this dish.
0:24:47 > 0:24:51Those damsons are extremely tart.
0:24:51 > 0:24:56Having baked the cobbler in a moderate oven for 30 to 35 minutes,
0:24:56 > 0:25:00bring it out and serve it all bubbling and delightful.
0:25:00 > 0:25:03And then, I think, a lick of cream
0:25:03 > 0:25:07or a ladleful of custard would be absolutely ideal.
0:25:14 > 0:25:17Great stuff from Rick there. Now, damsons are delicious.
0:25:17 > 0:25:20Just coming into season right now but if you can't find them in your local supermarket yet,
0:25:20 > 0:25:24there are plenty of other great soft fruits around this time of year.
0:25:24 > 0:25:26They'll be growing in your garden as well, Charlotte.
0:25:26 > 0:25:29As well as the grapes, we've got raspberries and strawberries.
0:25:29 > 0:25:32Unless you're in my garden, where the blackbirds have eaten them all.
0:25:32 > 0:25:36We've got raspberries, strawberries, blackcurrants, redcurrants, all that kind of thing.
0:25:36 > 0:25:38Perfect for this dish. It's a summer pudding.
0:25:38 > 0:25:42And I'm going to do a clotted cream summer pudding. How's that?
0:25:42 > 0:25:44- Lovely.- I am together with you.- OK.
0:25:44 > 0:25:46- Because you wanted to do a cookery course.- Yup.
0:25:46 > 0:25:49You've got an apron. This is your first go at a cookery course,
0:25:49 > 0:25:52- live in front of three million people.- Brilliant. No pressure(!)
0:25:52 > 0:25:55First of all, what I'm going to do is get a sauce on for this.
0:25:55 > 0:25:57It is a sauce, not a coulis cos we're not in France.
0:25:57 > 0:25:59We then take the raspberries.
0:25:59 > 0:26:01Now this is where you need plenty of raspberries.
0:26:01 > 0:26:05The secret of summer pudding, I think, is the quality of the fruit.
0:26:05 > 0:26:07Above all else, this part here.
0:26:07 > 0:26:11It's the sauce that you use to make the summer pudding.
0:26:11 > 0:26:13To do that, there's different recipes.
0:26:13 > 0:26:15Some people use cooked fruit.
0:26:15 > 0:26:18You can put a little bit of sugar in,
0:26:18 > 0:26:22about equivalent to a tablespoon of sugar. No more.
0:26:22 > 0:26:24This is a tablespoon, right?
0:26:24 > 0:26:26That's about a tablespoon and a half, but that'll do.
0:26:26 > 0:26:29A little bit of water and some people cook the fruit.
0:26:29 > 0:26:33I'm going to just leave this as it is. Just put the lid on,
0:26:33 > 0:26:36blend it and it'll turn into a sauce straightaway.
0:26:36 > 0:26:40Now if you want to darken it down, you take the blackcurrants
0:26:40 > 0:26:43and add the blackcurrants and you'll see the colour change.
0:26:45 > 0:26:48You just add enough blackcurrants for how you want the colour.
0:26:48 > 0:26:51Don't throw everything in. Leave it at that. Give that a quick blend.
0:26:51 > 0:26:56Now, over here we're going to make a little bit of caramelised sugar.
0:26:56 > 0:26:59Get this on the go. This is for our top.
0:26:59 > 0:27:02Now, acting, I'm surprised you didn't get into,
0:27:02 > 0:27:04because your mother was a newsreader
0:27:04 > 0:27:06and your father was a jazz musician,
0:27:06 > 0:27:08you know, singing and stuff like that? Why acting?
0:27:08 > 0:27:11Well, I used to go to the studio to see my mum when I was little
0:27:11 > 0:27:13and she read for Anglia Television
0:27:13 > 0:27:16so I used to be allowed to sit in her chair
0:27:16 > 0:27:19and they'd pretend to do my make-up and stuff,
0:27:19 > 0:27:23so I did kind of get the feel for a studio and I did love it.
0:27:23 > 0:27:27Dad's music, unfortunately, I haven't inherited.
0:27:27 > 0:27:32I can dance a bit, that's about it. That's about it, sadly.
0:27:32 > 0:27:34But you've done all kinds of different TV shows,
0:27:34 > 0:27:37smaller roles and radio and bits and pieces.
0:27:37 > 0:27:41In fact, I did Doctor Who and Dad played the piano on that.
0:27:41 > 0:27:46I played a singer and Dad, yeah, he played the piano for me.
0:27:46 > 0:27:50But it wasn't until 2004 where you had your huge break,
0:27:50 > 0:27:52which was the film, the Woody Allen film.
0:27:52 > 0:27:56Yeah, and actually I didn't have a huge part in it at all
0:27:56 > 0:27:58but because I was part of the central family...
0:27:58 > 0:28:00Is this about the right size?
0:28:00 > 0:28:01That'll do.
0:28:01 > 0:28:04Yeah, because I was part of the central family,
0:28:04 > 0:28:06I had quite a lot of days on it,
0:28:06 > 0:28:09and it was also his first one that he'd done over here.
0:28:09 > 0:28:14- This was Match Point? - Yeah. And he was amazing.
0:28:14 > 0:28:18- So that was fun.- And that was with Scarlett Johansson, was it?
0:28:18 > 0:28:21- Yeah, exactly.- That's all we need of those. There you go.
0:28:21 > 0:28:25- And then from there, of course, your other big break, Spooks.- Yep.
0:28:25 > 0:28:29Did you know when you were doing that that it was going to be as successful as what it was?
0:28:29 > 0:28:34Well, it had already started. It had been going with a different cast
0:28:34 > 0:28:39from 2001, and then I joined, um... They had Matthew Macfadyen
0:28:39 > 0:28:41and Keeley Hawes to begin with, and then I joined.
0:28:41 > 0:28:44So I knew it was already big, but I also thought,
0:28:44 > 0:28:47I'm surely going to get killed off after three episodes,
0:28:47 > 0:28:50and then I was there four years later thinking, any minute.
0:28:50 > 0:28:53- And then it did come, the bullet did come.- It did come in the end!
0:28:53 > 0:28:56And then from there, I mean, you're going on to more serious roles
0:28:56 > 0:28:59because literally straight after this show you start something else.
0:28:59 > 0:29:03Well, in fact, my last few episodes of Spooks
0:29:03 > 0:29:06I was already filming Married, Single, Other, which we did in Leeds.
0:29:06 > 0:29:08And that was brilliant.
0:29:08 > 0:29:11And now I'm at the Globe doing two shows,
0:29:11 > 0:29:14- rehearsing one and performing the other.- Which is?
0:29:14 > 0:29:17Performing Henry VIII at the moment, playing Anne Boleyn.
0:29:17 > 0:29:20- And then a new play. - This is a serious play, or...?
0:29:20 > 0:29:22- Yeah, Shakespeare. - It's not a twist on Shakespeare,
0:29:22 > 0:29:25- that's what I was saying, it's a serious thing?- No, absolutely.
0:29:25 > 0:29:30In fact, it was his, debatably, last play, which he co-wrote with Fletcher
0:29:30 > 0:29:32who sort of took over from him.
0:29:32 > 0:29:38And then a new play, which is called Anne Boleyn, by Howard Brenton.
0:29:38 > 0:29:40And Howard Brenton is the same guy who co-wrote Spooks?
0:29:40 > 0:29:43He wrote some episodes when I first joined.
0:29:43 > 0:29:45He doesn't write for it any more but when I joined,
0:29:45 > 0:29:48he wrote my first few episodes, so that's just a coincidence
0:29:48 > 0:29:50but it was really nice to see him again.
0:29:50 > 0:29:52There you go.
0:29:52 > 0:29:55I know he's got a restaurant nearby, hasn't he?
0:29:55 > 0:29:57I'm working with the Swan at the Globe, so, yeah.
0:29:57 > 0:30:00- We're in there most evenings after the show!- 10% discount!
0:30:00 > 0:30:02I do actually get a discount!
0:30:02 > 0:30:04You won't see him in there, he's never there. But anyway...
0:30:04 > 0:30:06What we're going to do, to make this summer pudding,
0:30:06 > 0:30:09normally when you make summer pudding it takes forever.
0:30:09 > 0:30:11I'm going to show you a quick way. We take some olive oil.
0:30:11 > 0:30:13That goes in there.
0:30:13 > 0:30:15All right, then we're going to take some clingfilm.
0:30:15 > 0:30:19- You can put the strawberries in there now.- Right. OK.- In that bowl.
0:30:19 > 0:30:21There you go, you can put half of those raspberries,
0:30:21 > 0:30:24half of those berries and half the blueberries in there as well.
0:30:24 > 0:30:27- OK.- And I'm going to take the clingfilm, press that in the bottom.
0:30:27 > 0:30:29Like that.
0:30:29 > 0:30:34Then the idea is you get a circle or a hexagon kind of thing, cut out,
0:30:34 > 0:30:38and you dip that in the sauce and the clingfilm sits in the bottom.
0:30:38 > 0:30:41Then you dip the bread in the sauce around the edge like that.
0:30:41 > 0:30:44You dip it in so it literally overlaps each other.
0:30:44 > 0:30:48It's a really instant dessert, this, full of flavour.
0:30:48 > 0:30:50But this is the secret is this stuff in here, all right?
0:30:50 > 0:30:52So you fill that like that.
0:30:52 > 0:30:55You can do a bigger one if you want. You can do them in coffee cups and bits and pieces.
0:30:55 > 0:30:59Then we take some of our sauce, like that,
0:30:59 > 0:31:01and you can pop a little bit of that,
0:31:01 > 0:31:05- if you mix it together, that's that one, give that a quick mix.- OK.
0:31:05 > 0:31:07The idea is you fill that mould now.
0:31:09 > 0:31:11After you've finished Anne Boleyn you can do a cooking show.
0:31:11 > 0:31:13I do want to, well, I don't rush...
0:31:13 > 0:31:16Don't say that, there's hundreds of other chefs now taking over!
0:31:16 > 0:31:19I thought you were going to say "course". I'll do a course.
0:31:19 > 0:31:21A course, right, there you go.
0:31:21 > 0:31:24- Right, the idea is we fill this up full.- OK.
0:31:24 > 0:31:25You literally pack it full.
0:31:25 > 0:31:28Now this is where you can put different flavours in there.
0:31:28 > 0:31:30You can put clotted cream in there,
0:31:30 > 0:31:32you could put basil in there, all different flavourings.
0:31:32 > 0:31:36You grab your top bit of the bread, place that on the top,
0:31:36 > 0:31:40press that, and now old recipes will tell you to go out in the garden
0:31:40 > 0:31:44and get a brick and then sit it in the fridge for a fortnight, see?
0:31:44 > 0:31:47If you use the clingfilm, this will come off straightaway.
0:31:47 > 0:31:52- Lift that off like that.- Wow.- Pass the plate over and finish this off.
0:31:52 > 0:31:53There you go.
0:31:53 > 0:31:58So to finish this off we'll then put the summer pudding on there
0:31:58 > 0:32:02and then you can grab your sauce which sits on over the top.
0:32:02 > 0:32:05So we're going to see you on anything else on the box
0:32:05 > 0:32:08- after the play or not? - I'm not sure yet, actually.
0:32:08 > 0:32:10We don't finish the play until 21 August and I might go
0:32:10 > 0:32:13and do another play because it's been a long time.
0:32:13 > 0:32:16It's been nearly six years since I did a play.
0:32:16 > 0:32:21It's amazing how terrifying it gets if you've been out of practice.
0:32:21 > 0:32:25- It's kind of something you don't want to lose touch with. - That's it, exactly.
0:32:25 > 0:32:27And it is just really important to kind of keep going
0:32:27 > 0:32:31and it's a difficult decision to make as well, when you're doing
0:32:31 > 0:32:37television which I love, it's hard to find that moment when you say,
0:32:37 > 0:32:41"Right, OK, I'm going to walk away from this and I'm going to go
0:32:41 > 0:32:44"back and do a play," because, you know, you're conditioned as an actor
0:32:44 > 0:32:48to panic almost and think, oh, I can't turn my back on that, you know?
0:32:48 > 0:32:52So hopefully I'll keep the courage now and maybe do some theatre.
0:32:52 > 0:32:55Keep going. Well, you'll need courage for this next bit
0:32:55 > 0:32:58because this is a little bit of sugar work, all right?
0:32:58 > 0:32:59SHE LAUGHS
0:32:59 > 0:33:02Now, I shouldn't really do this to you live on air but the idea...
0:33:02 > 0:33:03OK, the burns unit!
0:33:03 > 0:33:06The idea is with this you get the sugar like that.
0:33:06 > 0:33:09This is just caramelised sugar in there, nothing else.
0:33:09 > 0:33:13We basically, it's a way of glamming up your pudding
0:33:13 > 0:33:16because this looks OK as it is with the clotted cream on the top
0:33:16 > 0:33:21- but then you see you get a nice strand of sugar which you have there.- Uh-huh.
0:33:21 > 0:33:24And you put it round your steel like that.
0:33:25 > 0:33:29I can do this, the last live show this summer.
0:33:30 > 0:33:37- Lift that off.- Oh, clever. - You see? Sit that on top.
0:33:37 > 0:33:40I won't leave you to do it. You could dive into that, have a taste.
0:33:40 > 0:33:42- Tell us what you think.- OK.
0:33:42 > 0:33:45So it's summer pudding, clotted cream,
0:33:45 > 0:33:50like you said, very, very quick, really instant.
0:33:50 > 0:33:52- Get some cream on there.- Yeah. The clotted cream is a must as well.
0:33:52 > 0:33:55Remember to buy clotted cream you must have the nice little
0:33:55 > 0:33:58layer of fat on the top, that's what you should be buying.
0:33:58 > 0:34:01- That's really good.- Happy with that? - Yeah.- Taste of summer, there you go.
0:34:05 > 0:34:07And that's a perfect recipe for summer berries
0:34:07 > 0:34:10and of course for using up any leftover white bread
0:34:10 > 0:34:13and if you'd like to have a go at that summer pudding or
0:34:13 > 0:34:15try your hand at any of the recipes from today's show,
0:34:15 > 0:34:18they're just a click away at bbc.co.uk/recipes.
0:34:18 > 0:34:19Now, we're not live today,
0:34:19 > 0:34:22so instead we're looking back at some of the brilliant recipes
0:34:22 > 0:34:25from the Saturday Kitchen archive and next up it's time to sit back
0:34:25 > 0:34:29and watch self-confessed greedy Italian Gennaro Contaldo,
0:34:29 > 0:34:33I say attempt - and I mean attempt - to fillet a sea bream.
0:34:33 > 0:34:35Enjoy this one.
0:34:35 > 0:34:38- Welcome back, Gennaro.- Thank you. - On the menu is what?
0:34:38 > 0:34:40It is a sea bream
0:34:40 > 0:34:44- a lovely fresh bream which we cook with garlic...- Yeah.
0:34:44 > 0:34:46..anchovies, capers, Gaeta olives,
0:34:46 > 0:34:49some lovely cherry tomato, then we have
0:34:49 > 0:34:54here some oregano, fresh oregano, fresh basil and a bit of wine.
0:34:54 > 0:34:57- A bit of white wine. - Yeah, a bit of white wine.
0:34:57 > 0:35:01Plus we will serve with a small cut shape of courgette with
0:35:01 > 0:35:04the mint, garlic, balsamic vinegar,
0:35:04 > 0:35:08mixed with wild rocket which we'll put on the side.
0:35:08 > 0:35:09You want to do the sea bream.
0:35:09 > 0:35:11You want me to prepare the tomatoes.
0:35:11 > 0:35:13So you are going to fillet that?
0:35:13 > 0:35:16Yeah, I'm going to fillet. You know what? I love it the smaller you have it.
0:35:16 > 0:35:20You filleting fish is just a total disaster.
0:35:20 > 0:35:21It's so funny.
0:35:21 > 0:35:23LAUGHTER
0:35:23 > 0:35:26OK, let's make sure the fish is lovely and firm.
0:35:26 > 0:35:27Why you move away?
0:35:27 > 0:35:31Because I've got one in the fridge ready, just in case you make a complete mess of it.
0:35:31 > 0:35:33Yeah?
0:35:33 > 0:35:35James Martin, eat your heart. One.
0:35:35 > 0:35:38Look at the fish, how clean it is.
0:35:38 > 0:35:39The other side as well.
0:35:39 > 0:35:41- look.- Mind your fingers.
0:35:41 > 0:35:43Mind your fingers.
0:35:43 > 0:35:46LAUGHTER
0:35:46 > 0:35:47Why you move away?
0:35:47 > 0:35:50Because I'm getting out of the way of the knife.
0:35:50 > 0:35:54Look, I'm going to go right down to the tail. Yeah!
0:35:54 > 0:35:55Wow, look at the fish.
0:35:55 > 0:35:56Never mind.
0:35:56 > 0:35:58There's quite a lot on there.
0:35:58 > 0:36:01LAUGHTER
0:36:01 > 0:36:04Oh, my God. That is...
0:36:04 > 0:36:05What is it?
0:36:05 > 0:36:07There's quite a lot of fillet left on here.
0:36:07 > 0:36:10I'm going to kick him one of these days.
0:36:10 > 0:36:13You make sure that there are very little bones
0:36:13 > 0:36:15and you put them on top.
0:36:15 > 0:36:17then you get a nice lemon.
0:36:17 > 0:36:18I believe you've been in Amalfi.
0:36:18 > 0:36:21I have Amalfi and I've been to where they produce these olives as well.
0:36:21 > 0:36:23What do you mean? Tell me.
0:36:23 > 0:36:26Yes, famous for the olives for Martini.
0:36:26 > 0:36:28Oh, yes.
0:36:28 > 0:36:29A nice bit of lemon.
0:36:29 > 0:36:32Lemon, lemon, lemons.
0:36:32 > 0:36:35- Put them on top, the lemons.- Wash your hands.
0:36:35 > 0:36:37I'm not finished yet.
0:36:37 > 0:36:39OK, a bit of salt...
0:36:39 > 0:36:40..on top.
0:36:40 > 0:36:42On top.
0:36:42 > 0:36:45Then let's move this one first from here.
0:36:45 > 0:36:46Let me wash my hands.
0:36:46 > 0:36:49You're filming your second series of The Greedy Italians, is that right?
0:36:49 > 0:36:52- My God, did you watch them? - I did.
0:36:52 > 0:36:53Did you enjoy it?
0:36:53 > 0:36:55I watched it, I enjoyed it.
0:36:55 > 0:36:57Which is the best part you liked?
0:36:57 > 0:37:00Um... You coming out of the sea
0:37:00 > 0:37:03- with those...- Oh, God.
0:37:03 > 0:37:04..tentacles from your parts.
0:37:04 > 0:37:06Tell me something else, come on.
0:37:06 > 0:37:10I want... I want something else.
0:37:10 > 0:37:14Go, what else did you watch? I wanted to see if you watched it or not.
0:37:14 > 0:37:19I watched the little tart that, er... Carluccio made.
0:37:19 > 0:37:21On the hillside,
0:37:21 > 0:37:24you know, the little egg tart that he made?
0:37:24 > 0:37:26Yes, a ricotta and lemon tart.
0:37:26 > 0:37:28See, I did watch it.
0:37:28 > 0:37:30You did watch it. I know, I agree with you.
0:37:30 > 0:37:32When you chop the garlic
0:37:32 > 0:37:34don't be afraid to chop the garlic,
0:37:34 > 0:37:37lemon and garlic, very finely chopped.
0:37:37 > 0:37:39- Just slices of garlic.- Chunky.
0:37:39 > 0:37:41Chunky.
0:37:41 > 0:37:44You can hear it,
0:37:44 > 0:37:46then you make sure that
0:37:46 > 0:37:48you have the anchovies
0:37:48 > 0:37:49almost dissolved,
0:37:49 > 0:37:51but not dissolved.
0:37:51 > 0:37:53Do you understand me? No.
0:37:53 > 0:37:58LAUGHTER
0:37:58 > 0:38:01I see you speak English with a terrible accident.
0:38:01 > 0:38:03Then you have some capers inside.
0:38:03 > 0:38:05Watch me what I'm doing.
0:38:05 > 0:38:09- I'm watching. - Then you add those. - I can't get a word in edgeways.
0:38:09 > 0:38:12Have some olives. Olives.
0:38:12 > 0:38:15The olives from that area, the green ones famous for the Martini.
0:38:15 > 0:38:17Yes, it is.
0:38:17 > 0:38:19Then you get all of the tomato very kindly.
0:38:19 > 0:38:23You put everything inside.
0:38:23 > 0:38:26Yeah, put them all in.
0:38:26 > 0:38:29And as well as doing your series you've just been doing
0:38:29 > 0:38:33- a load of festivals as well. Jamie, you helped on that.- Oh, bless him.
0:38:33 > 0:38:36Yes, the Clapham Common Festival which
0:38:36 > 0:38:38I believe they filmed as well.
0:38:38 > 0:38:40- Yeah.- Basil as well.
0:38:40 > 0:38:44Also we are opening new restaurants all over the place
0:38:44 > 0:38:47- Jamie Italian restaurants. - Where's the new one?
0:38:47 > 0:38:50In Angel. 286.
0:38:50 > 0:38:52Yeah, what a beauty.
0:38:52 > 0:38:54And I'm in the kitchen, I can guarantee you
0:38:54 > 0:38:57because I do cooking every time I go inside there.
0:39:01 > 0:39:04- Just moving it a little bit. - Everything all in there together.
0:39:04 > 0:39:05What herbs are in there?
0:39:05 > 0:39:09- The herbs I have are parsley and fresh oregano.- Yeah.
0:39:09 > 0:39:11Then you add a little bit of the wine.
0:39:13 > 0:39:17This is something like fish in a crazy water.
0:39:17 > 0:39:21I had that in crazy water, but the name of it in Italian is?
0:39:21 > 0:39:22Al acqua pazza.
0:39:22 > 0:39:25Acqua pazza, that's the one.
0:39:25 > 0:39:27And they have this big thing in Italy
0:39:27 > 0:39:30about acqua pazza, this crazy water
0:39:30 > 0:39:32and it's supposed to be fish in sea water, is that right?
0:39:32 > 0:39:34It's seawater.
0:39:34 > 0:39:36You cheat, you use tap water.
0:39:36 > 0:39:38Yeah, well I don't use the salt.
0:39:38 > 0:39:40Can you imagine...
0:39:40 > 0:39:42It's basically fish in tap water.
0:39:42 > 0:39:45It's called crazy water because you put the fish inside,
0:39:45 > 0:39:47you put wine, tomatoes, garlic,
0:39:47 > 0:39:49chilli, put almost everything.
0:39:49 > 0:39:51Then you put the wine inside and cover it
0:39:51 > 0:39:53so the fish inside...
0:39:53 > 0:39:56Oh, my God, I'm going crazy.
0:39:56 > 0:39:59- So you are coming out, "What a joy."- Yeah.
0:39:59 > 0:40:02LAUGHTER
0:40:02 > 0:40:03Now, at this stage...
0:40:03 > 0:40:06Come on, cover it up. Tell me about the salad.
0:40:06 > 0:40:07Your salad is?
0:40:07 > 0:40:11Look at the mess on top. You should possibly remove everything.
0:40:11 > 0:40:14I'll remove everything for you.
0:40:14 > 0:40:17- Right, garlic.- OK.
0:40:17 > 0:40:20- A little bit of olive oil. - Do you want some mint?
0:40:20 > 0:40:23- Yeah, course I want some mint.- Mint.
0:40:23 > 0:40:26- There you are.- Salt.
0:40:26 > 0:40:28I haven't put any salt in there yet.
0:40:28 > 0:40:31Put some salt in there. Balsamic vinegar.
0:40:31 > 0:40:34Tell me about the balsamic vinegar that you know very well,
0:40:34 > 0:40:35about balsamic vinegar.
0:40:35 > 0:40:38- Well, it's matured in barrels.- Yeah.
0:40:38 > 0:40:40- And the older it is the better it is.- It is.
0:40:40 > 0:40:43You have to read it on the label
0:40:43 > 0:40:46when they say balsamic vinegar.
0:40:46 > 0:40:49To be not caramelised is natural.
0:40:49 > 0:40:52So, have you got it?
0:40:52 > 0:40:54- No, OK, it doesn't matter. - I've got it.
0:40:54 > 0:40:57- But the older it is, the thicker the texture.- It is.
0:40:57 > 0:41:00You won't get me this time.
0:41:00 > 0:41:03Then you can see I just
0:41:03 > 0:41:06close them a little bit.
0:41:06 > 0:41:09What I do is I'm going to put them in the oven for 20 minutes.
0:41:09 > 0:41:14If you think you are going to wake for 20 minutes, there's no way out, OK.
0:41:14 > 0:41:16You put them in the oven
0:41:16 > 0:41:19and you cook for about 20 minutes.
0:41:19 > 0:41:21Here I done one early on.
0:41:21 > 0:41:23Can you get a plate ready for me, please?
0:41:23 > 0:41:25Can you mix the salad properly?
0:41:25 > 0:41:29Can you give me a knife and fork on the table like that? Can you clean a little bit?
0:41:29 > 0:41:31Aargh, aargh.
0:41:31 > 0:41:32Aargh.
0:41:32 > 0:41:35This is really hot.
0:41:35 > 0:41:36And...
0:41:38 > 0:41:41- Are you ready?- Yeah.- Mind your hand.
0:41:41 > 0:41:43And that is the fish.
0:41:43 > 0:41:47My goodness, can I say my fantastic words?
0:41:47 > 0:41:49This is hot.
0:41:49 > 0:41:52Why I am cooking so good?!
0:41:52 > 0:41:54Yes!
0:41:54 > 0:41:56Have you been drinking?
0:41:56 > 0:41:58No, I haven't been drinking. Slowly, slowly, slowly.
0:41:58 > 0:42:01Now you done the salad. That's very hot.
0:42:01 > 0:42:04You can see the fish is steamed
0:42:04 > 0:42:05and it is cooked.
0:42:05 > 0:42:07The tomato has gone very small.
0:42:07 > 0:42:10Just put the tomato underneath.
0:42:11 > 0:42:12Just fill those.
0:42:12 > 0:42:14Just a nice bit of fillet on top.
0:42:16 > 0:42:17Now that...
0:42:17 > 0:42:20- Put the other one on the side.- Wow.
0:42:21 > 0:42:23Just a few tomatoes
0:42:23 > 0:42:24I love it.
0:42:24 > 0:42:28Don't touch it yet. Not finished yet.
0:42:28 > 0:42:31Don't even try to touch that fish.
0:42:31 > 0:42:34Don't even try with this one.
0:42:34 > 0:42:37Oh, oh.
0:42:37 > 0:42:38Then you get...
0:42:44 > 0:42:47So tell us what it is, then.
0:42:47 > 0:42:49It's so good to tell what it is.
0:42:49 > 0:42:52It is sea bream al acqua pazza
0:42:52 > 0:42:55which is pan-fried
0:42:55 > 0:42:59and baked in the oven with cherry tomatoes and garlic and capers
0:42:59 > 0:43:01and olives and what else have we put inside?
0:43:01 > 0:43:03Mint and courgette.
0:43:04 > 0:43:06Fish and courgettes, then.
0:43:12 > 0:43:13There you go.
0:43:13 > 0:43:16Right, you get to dive into this. Have a taste.
0:43:16 > 0:43:19- Am I first? - This is breakfast, yeah, this is it.
0:43:19 > 0:43:21- There you go, dive into that. - Wow.
0:43:21 > 0:43:23- You can be honest.- Yeah?
0:43:23 > 0:43:26LAUGHTER
0:43:26 > 0:43:31- Look at that, he's all ready. - Can somebody give me a knife, please?
0:43:31 > 0:43:33- Where do I start? - I don't know, dive in.
0:43:33 > 0:43:35I just want to look at your face.
0:43:35 > 0:43:38It's our favourite ingredients, the little cherry tomatoes.
0:43:38 > 0:43:40It's a so simple dish anybody can make it.
0:43:40 > 0:43:43Over in that neck of the woods they have San Marzano tomatoes,
0:43:43 > 0:43:46which is famous for the pizza bases as well.
0:43:46 > 0:43:50Yes and also they are very famous for tinned tomatoes.
0:43:51 > 0:43:53Good?
0:43:55 > 0:43:58Hurry up. Be careful.
0:43:58 > 0:43:59I'm getting all the flavours.
0:43:59 > 0:44:02Oh, I love this man. I love this man!
0:44:02 > 0:44:03I love it!
0:44:07 > 0:44:09That really was delicious.
0:44:09 > 0:44:13Now we step back in time to join the master of TV cookery,
0:44:13 > 0:44:17Keith Floyd, as he explores his love of French food and of course wine.
0:44:17 > 0:44:20This time his travels take him to Brittany.
0:44:24 > 0:44:26CAJUN-STYLE MUSIC PLAYS
0:44:41 > 0:44:46I'm not doing gags about Barry Sheen and 49ccs of raw, throbbing power
0:44:46 > 0:44:49because this is almost the end of my journey and I'm a bit sad.
0:44:49 > 0:44:52But where better to finish than Concarneau in Brittany,
0:44:52 > 0:44:53one of the great fishing ports,
0:44:53 > 0:44:56and sample some more of my first love?
0:44:56 > 0:45:00Or, in the words of Fats Waller, fish is still my favourite dish.
0:45:11 > 0:45:14Here, then, are some carefully composed snaps of Brittany.
0:45:14 > 0:45:18In the first rays of the spring sun which tickles the trees into leaf
0:45:18 > 0:45:21and the cauliflowers into bud. That dead poetic, isn't it?
0:45:21 > 0:45:24Or, as we say in Bristol, it's great.
0:45:24 > 0:45:25You know, if Brittany was Wales,
0:45:25 > 0:45:28they'd all be wearing cauliflowers in their lapels.
0:45:28 > 0:45:31Get it? Anyway, on to the first kicking sketch.
0:45:32 > 0:45:34La Coquille is a great old restaurant on the quay here,
0:45:34 > 0:45:38where fishermen, bankers, dockers and wheeler-dealers devour
0:45:38 > 0:45:42great plates of fresh fish, cooked by my mate Jean-Francois Lemaitre.
0:45:42 > 0:45:43Smile at the camera, Omar?
0:45:43 > 0:45:45No, don't worry, get on with the cooking. OK.
0:45:45 > 0:45:48I asked him to paint a picture of Brittany on a plate,
0:45:48 > 0:45:51using the fresh local ingredients and he created, in the deft way
0:45:51 > 0:45:54that artists do, a miniature masterpiece
0:45:54 > 0:45:56that he calls a Blanquette De Mer.
0:45:56 > 0:45:59This, my dear gastronauts, is simply fillets of pollock - you know,
0:45:59 > 0:46:01the stuff you feed your cat on - red mullet,
0:46:01 > 0:46:04mussels and langoustines, gently poached in fish stock and
0:46:04 > 0:46:09served on a bed of finely sliced and lightly cooked cabbage and carrots.
0:46:09 > 0:46:13The dish is finished with a butter sauce, which is quite simple to make.
0:46:13 > 0:46:16You add some white wine to the fish stock, reduce it and then,
0:46:16 > 0:46:19over a very low heat, you whisk in little knobs of butter
0:46:19 > 0:46:23until you have a creamy sauce, the consistency of custard.
0:46:23 > 0:46:25And to quote Jean-Francois, "Voila!"
0:46:27 > 0:46:29Voila.
0:46:29 > 0:46:33Jean-Francois, That is extraordinary. C'est extraordinaire. Merci beaucoup.
0:46:33 > 0:46:34Merci beaucoup.
0:46:36 > 0:46:39Strangely enough, in my back pocket and have a little fork
0:46:39 > 0:46:42and I'm going to taste this because the real problem is I have to
0:46:42 > 0:46:46follow this with a rather humbler but quite brilliant dish of my own.
0:46:46 > 0:46:49And, having tasted this, don't think I can win this competition.
0:46:49 > 0:46:52I think he is a lot better than I am. Tres, tres bon. Merci beaucoup.
0:46:52 > 0:46:55- Merci beaucoup, monsieur. - Have a really good look at that.
0:46:55 > 0:46:58Freshness, the colour, the artistry of a gentleman from Concarneau.
0:47:00 > 0:47:03Whose name I've completely forgotten. However, Concarneau
0:47:03 > 0:47:06is one of France's largest fishing ports and the trawlers fish
0:47:06 > 0:47:09the rich waters off Scotland and Cornwall for weeks at a time.
0:47:09 > 0:47:11That should cheer up my fishermen friends at home.
0:47:11 > 0:47:13NB, memo to the Min of Ag and Fish.
0:47:13 > 0:47:17Anyway, food is a vital and ship's cook is probably as important as the
0:47:17 > 0:47:22skipper, responsible for the coq au vin, morale and the hangovers.
0:47:23 > 0:47:25Here, in this gloomy hall,
0:47:25 > 0:47:30this Neptune's cathedral in the eerie tungsten glow, the bream -
0:47:30 > 0:47:33dear, dear breamy - the beryx,
0:47:33 > 0:47:37this fish, with teeth like bananas and eyes like jelly moulds
0:47:37 > 0:47:41and the monkfish - dear, dear monkfish - lying in state,
0:47:41 > 0:47:44the following from some surrealistic battle,
0:47:44 > 0:47:47waiting for the last rites to be performed by rubber-aproned
0:47:47 > 0:47:51acolytes with flashing knives before they are shipped to the tables
0:47:51 > 0:47:53and stomachs of France.
0:47:53 > 0:47:56How can I make the humble and ugly lotte -
0:47:56 > 0:47:58the thing we made famous in Floyd On Fish -
0:47:58 > 0:48:02look anything like as good and as interesting as that splendid dish?
0:48:02 > 0:48:04But I'm going to. Cos I'm not afraid of French cooks.
0:48:04 > 0:48:06I am Floyd after all.
0:48:06 > 0:48:09Look, I've spent all this time filleting the lotte,
0:48:09 > 0:48:12taking the bone out, chopping up parsley and garlic very finely
0:48:12 > 0:48:14and stuffing it inside then tying it back with string.
0:48:14 > 0:48:18Little tiny knots, all hand tied by myself. Up again, Clive, please.
0:48:18 > 0:48:19I'm trying to talk to you.
0:48:19 > 0:48:22I don't have home economists like some television programmes
0:48:22 > 0:48:26I could mention. I do it all myself. Anyway, over here, the bits we need.
0:48:26 > 0:48:28A bit of cream...cream fraiche, creme fraiche.
0:48:28 > 0:48:30Muddled my words there cos it's Franglaise.
0:48:30 > 0:48:33Some little white onions sauteed in butter,
0:48:33 > 0:48:35some bits of smoked bacon,
0:48:35 > 0:48:38blanched in boiling water for a couple of seconds and strained,
0:48:38 > 0:48:41a bottle of Imperial Muscadet - a glass for myself, by the way...
0:48:41 > 0:48:44Don't go away, Clive. ..and a knob of butter there.
0:48:44 > 0:48:45So it's all very, very simple.
0:48:47 > 0:48:50All I have to do is put my merry onions in there like that,
0:48:50 > 0:48:52with considerable panache,
0:48:52 > 0:48:55sprinkle my little lardons like that,
0:48:55 > 0:48:58grate a little bit of pepper over the whole thing,
0:48:58 > 0:49:00sprinkle some salt on and it goes...
0:49:00 > 0:49:03If you can stumble over this way, Clive. He's very tired.
0:49:03 > 0:49:04He's had a hard morning.
0:49:04 > 0:49:07BANG! Into the oven with a bang, just to annoy the sound man,
0:49:07 > 0:49:10who hates things like that. Anyway, what we're going to do now...
0:49:10 > 0:49:13That takes about, oh, 15 minutes to roast in the oven.
0:49:13 > 0:49:17Right next door, there is a superb soup factory. Soup de poisson.
0:49:17 > 0:49:18I'm going to show you how it's all made.
0:49:18 > 0:49:20Come with me and have a really good look.
0:49:34 > 0:49:36No, this is not the hubble, bubble, toil and trouble
0:49:36 > 0:49:40from some avant-garde Shakespearian production of Macbeth -
0:49:40 > 0:49:43this is me in a soup factory, a tinned soup factory.
0:49:43 > 0:49:44Before I hear you cry,
0:49:44 > 0:49:47"What on earth are you doing eating things out of tins?"
0:49:47 > 0:49:50Let me tell you, this is Brittany, this is Concarneau,
0:49:50 > 0:49:53where they put things into tins that taste good.
0:49:53 > 0:49:57This is an amazing fish soup which, 100 years ago in the kitchen
0:49:57 > 0:50:00of the restaurant I have just working in,
0:50:00 > 0:50:03they started making, tinning it to sell to their clients who
0:50:03 > 0:50:05thought it was so good they wanted to take some home.
0:50:05 > 0:50:08Over the years, the business has developed and developed
0:50:08 > 0:50:11and developed and now this amazing soup is sold throughout the world.
0:50:11 > 0:50:14Come and have a really good look in here, Clive.
0:50:14 > 0:50:20This has no E numbers, no preservatives, it has monkfish,
0:50:20 > 0:50:23it has bits of lobster, langoustines, olive oil,
0:50:23 > 0:50:25butter, fresh leeks.
0:50:25 > 0:50:28Come up here a minute, Clive. In fact, the fresh leeks...
0:50:28 > 0:50:30I was in a bar having a glass of orange juice the other night
0:50:30 > 0:50:34and a bloke came in with a little wagon, laden high with leeks.
0:50:34 > 0:50:37He said, "You haven't met me before but I provide the leeks for
0:50:37 > 0:50:38"the soup factory."
0:50:38 > 0:50:41The leek manufacturer was really proud of that.
0:50:41 > 0:50:44Anyway, let's go on down here a bit.
0:50:44 > 0:50:46I've got to make this soup actually, you see.
0:50:46 > 0:50:49I'm only making the television programme as a part-time job.
0:50:49 > 0:50:51I've got to stir them all
0:50:51 > 0:50:54to make sure they're all cooking quite nicely.
0:50:55 > 0:50:56Yes.
0:50:56 > 0:50:59The only thing is I can't really taste them at these rubber gloves on
0:50:59 > 0:51:03but I can assure you, with the tomato puree, olive oil and all these fresh
0:51:03 > 0:51:07ingredients that I've been telling you, this soup, whether it's
0:51:07 > 0:51:10the soup de poisson, which is a very, very strong fish soup,
0:51:10 > 0:51:12or a creamy veloute of soup,
0:51:12 > 0:51:15or the richest lobster soup in the world, it's absolutely fabulous.
0:51:15 > 0:51:17Anyway, I'm going to get back
0:51:17 > 0:51:19cos I think my monkfish must be cooked by now.
0:51:26 > 0:51:27DOG BARKS
0:51:28 > 0:51:29Oh, that's much better.
0:51:29 > 0:51:32A little fresh air cheers you up like nobody's business.
0:51:32 > 0:51:34It should be well burnt... I mean well cooked by now
0:51:34 > 0:51:36so, Clive, pop down here a second.
0:51:36 > 0:51:40We'll get the offending beast out. Look at that.
0:51:40 > 0:51:43Sizzling to perfection. Now up carefully together.
0:51:43 > 0:51:48We'll do this together, Clive, shall we? Put that on there. Wine now.
0:51:48 > 0:51:50Stay there. I'd forgotten the wine.
0:51:50 > 0:51:52We have to add a little white wine to that
0:51:52 > 0:51:54to help make the sauce.
0:51:54 > 0:51:57CLATTERING Then all this crashing and banging
0:51:57 > 0:52:00results in a superb dish in a moment, as you will see.
0:52:00 > 0:52:04The gigot goes on to there like that. OK? Oh, that's not a spoon.
0:52:04 > 0:52:06Somebody should have noticed that.
0:52:06 > 0:52:09That is a chinois - a thing for straining sauces, not picking
0:52:09 > 0:52:12them up with, as the sauce would go straight through the holes, you see.
0:52:12 > 0:52:15Take out our little pieces of bacon, put that around it.
0:52:15 > 0:52:18Now, stay there, stay there, stay there.
0:52:18 > 0:52:20Stay there. I told you to stay there.
0:52:20 > 0:52:22I've got to go and get a few things from over here.
0:52:22 > 0:52:26A little bit of creme fraiche into there. Whiz, whiz, whiz.
0:52:26 > 0:52:29Not too much. Just like that. OK.
0:52:30 > 0:52:34Then we enrich with a knob of butter, like that.
0:52:36 > 0:52:40We taste it. It's very, very good.
0:52:40 > 0:52:44Now we get our chinois. Or "sheen-waz" or whatever it's called.
0:52:44 > 0:52:50We strain the sauce over it like that, which is extremely brilliant.
0:52:50 > 0:52:53OK. Stay there because I've forgotten something else.
0:52:53 > 0:52:55This is actually my first cooking sequence in this
0:52:55 > 0:52:58part of the film, you see, so I'm always a little nervous.
0:52:58 > 0:52:59A few chopped shallots on there.
0:52:59 > 0:53:03Spread the bacon out a little tiny bit. And we have a masterpiece.
0:53:03 > 0:53:08And to prove it, I will cut a slice of the roast gigot of lotte,
0:53:08 > 0:53:11right through the middle like that and you will see pure,
0:53:11 > 0:53:16succulent, white - I hope - little pieces of fish.
0:53:16 > 0:53:18There we are. Dead delicious, isn't it?
0:53:18 > 0:53:20Do you mind if I have a small bite?
0:53:20 > 0:53:25A little piece of bacon. Here's on of me, enjoying myself.
0:53:28 > 0:53:29RAPID BREATHING
0:53:29 > 0:53:33No good - I'm going to burst into fits of laughter.
0:53:48 > 0:53:50Apart from the amusing and interesting scene
0:53:50 > 0:53:53of its seagoing life, the port has the picturesque attraction
0:53:53 > 0:53:55of a walled town enclosed in granite.
0:53:55 > 0:53:59It is also a popular seaside resort, quoth the Michelin.
0:53:59 > 0:54:01But, to me, the old walled town of Concarneau,
0:54:01 > 0:54:03like the other seven wonders of the world - you know,
0:54:03 > 0:54:06Severn Beach, Wookey Hole, Cheddar Gorge, the Pyramids et al - bring one
0:54:06 > 0:54:11thing to mind - candyfloss and crepes and crepes is what it's all about.
0:54:16 > 0:54:18Absolutely remarkable lady.
0:54:18 > 0:54:20Like little sparrow hopping around doing things.
0:54:20 > 0:54:24Makes hundreds and hundreds of these every day. It's quite incredible.
0:54:24 > 0:54:25And still a smile.
0:54:28 > 0:54:29Jambon.
0:54:48 > 0:54:51THEY SPEAK FRENCH
0:54:51 > 0:54:54The cheese is beautifully melted,
0:54:54 > 0:54:58the buckwheat pancake is crunchy and buttery and the egg, of course,
0:54:58 > 0:55:02is a free-range one, which is why it's so delicious.
0:55:02 > 0:55:03- It's fabuleux, madam.- C'est bon?- Oui.
0:55:03 > 0:55:06- C'est tres bien.- Fabuleux.
0:55:08 > 0:55:10I know you think I'm a hedonist
0:55:10 > 0:55:12but I'm just a cook whose intentions are good,
0:55:12 > 0:55:16not the type to sport T-shirts emblazoned with slogans.
0:55:16 > 0:55:18Even so, if they carry on fishing like this,
0:55:18 > 0:55:22the only tuna my daughter will ever see will be in a glass case.
0:55:22 > 0:55:25MOURNFUL MUSIC
0:55:34 > 0:55:39# There'll be blood in the water
0:55:39 > 0:55:42# A victim of slaughter
0:55:44 > 0:55:51# The last silver tuna
0:55:51 > 0:55:57# Will be dead. #
0:56:02 > 0:56:05It's always a treat to see Mr Floyd in action.
0:56:05 > 0:56:07Now, we are not cooking live in the studio today
0:56:07 > 0:56:09but instead we are celebrating some of the great
0:56:09 > 0:56:12cooking from the Saturday Kitchen archives for you instead.
0:56:12 > 0:56:14So, still to come on today's Best Bites,
0:56:14 > 0:56:15Marcus Wareing And Vivek Singh
0:56:15 > 0:56:18were both already in our top ten before they came
0:56:18 > 0:56:22together for the Saturday Kitchen omelette challenge but who beat who?
0:56:22 > 0:56:24Find out a little later on.
0:56:24 > 0:56:27Lesley Waters makes a decadent crab and ginger tart.
0:56:27 > 0:56:28She prepares the tart with
0:56:28 > 0:56:31white crabmeat, eggs, parsley, coriander and ginger
0:56:31 > 0:56:32and then serves it with
0:56:32 > 0:56:35an oriental-style chilli and spring onion dressing
0:56:35 > 0:56:38and Alan Davies faced his Food Heaven or Food Hell.
0:56:38 > 0:56:40Would he get his Food Heaven - haddock?
0:56:40 > 0:56:43With my spicy pan-fried haddock with wok-fried broccoli.
0:56:43 > 0:56:45Or his dreaded food hell - dark chocolate?
0:56:45 > 0:56:48With my dark chocolate tart with chocolate Turkish delight?
0:56:48 > 0:56:50Find out what he gets to eat at the end of the show.
0:56:50 > 0:56:52Now it's time for Theo Randall
0:56:52 > 0:56:54to showcase some more of his great Italian cooking.
0:56:54 > 0:56:57Here he roasts the perfect lamb for Sunday lunch,
0:56:57 > 0:57:01ably assisted by Matt Tebbutt, who makes a pretty good salsa verde.
0:57:01 > 0:57:04- Theo, good to see you.- Thank you. - Thanks for coming along.
0:57:04 > 0:57:06Right, big rump of lamb.
0:57:06 > 0:57:09It's one of those cuts that's not use that often.
0:57:09 > 0:57:12- You know, it's a reasonably priced cut.- I use it a lot.- I know.
0:57:12 > 0:57:14- I'm sure you do. You know. - But it's delicious.
0:57:14 > 0:57:16And it's a little bit cheaper.
0:57:16 > 0:57:18It's quite reasonably priced. It's a good price.
0:57:18 > 0:57:19At this time of year, it's fantastic.
0:57:19 > 0:57:21It's got a nice amount of fat on it.
0:57:21 > 0:57:23And with it we are going to do onion squash.
0:57:23 > 0:57:24It's called that cos it looks like an onion.
0:57:24 > 0:57:27- It looks a bit like an onion, yeah. - And we are going to roast that
0:57:27 > 0:57:29and with it we are going to make a salsa verde,
0:57:29 > 0:57:32which you're going to make, with capers, anchovies,
0:57:32 > 0:57:36a bit of mustard, garlic and lots of nice herbs and some spinach.
0:57:36 > 0:57:37You're a real purist, aren't you?
0:57:37 > 0:57:40Salsa verde - you're not messing around with it,
0:57:40 > 0:57:41- not adding anything. - No, no. Nothing.
0:57:41 > 0:57:44- No gherkins or anything like that. - That would be wrong.
0:57:44 > 0:57:45- It's a pure thing.- Shameful.
0:57:45 > 0:57:47So, first of all, start off with the lamb.
0:57:47 > 0:57:49I'm just going to take off the outer part of the lamb.
0:57:49 > 0:57:51You're going to peel that squash.
0:57:51 > 0:57:53- OK.- You don't have to peel them.
0:57:53 > 0:57:56They have got masses of flavour, the skin.
0:57:56 > 0:57:58Could you do something with that?
0:57:58 > 0:58:01I'm sure a very clever chef could dry that out and do something.
0:58:01 > 0:58:03- Well, you're very clever, you can do that.- I don't.
0:58:03 > 0:58:06I don't generally peel it, actually. I just roast it off.
0:58:06 > 0:58:09So, I'm just going to trim off some of the fat so the marinade can
0:58:09 > 0:58:11- go into the lamb. - Why are you taking the fat off?
0:58:11 > 0:58:13I want to leave a little bit on but just to kind of break it up
0:58:13 > 0:58:16a bit so you can get that marinade into the top of the lamb.
0:58:16 > 0:58:18The fat will stop from marinating.
0:58:18 > 0:58:20How long are you going to marinate it for?
0:58:20 > 0:58:24Ideally, I would marinate for a day but an hour will work.
0:58:24 > 0:58:27OK, so I'm just going to wash my hands.
0:58:27 > 0:58:31Then what are we going to do, we're going to put the lamb into a bowl.
0:58:31 > 0:58:35- We are going to put some lemon juice in.- Right.
0:58:35 > 0:58:38- But that's going too slowly start cooking it, no?- That's the idea.
0:58:38 > 0:58:40The lemon juice will start cooking it
0:58:40 > 0:58:43and break down all those little tendons.
0:58:43 > 0:58:46- Right, OK.- So you want to get the lemon juice in. Quite a lot of it.
0:58:46 > 0:58:48It's a good cut of meat but you need to rest it.
0:58:48 > 0:58:51It's quite a dense cut and it's got quite a lot of sinew in there
0:58:51 > 0:58:53so it's very important that you actually marinate it.
0:58:53 > 0:58:54You can cook it, you know,
0:58:54 > 0:58:57straightaway but it will be slightly tough
0:58:57 > 0:59:00and it won't...it'll have that kind of slightly lamb-y flavour.
0:59:00 > 0:59:03- If that makes sense.- Ken, do you use a lot of lamb in Chinese cooking?
0:59:03 > 0:59:06Not really but I love Theo's food cos it's...
0:59:06 > 0:59:12It's light, it's that kind of...that salsa is wonderful.
0:59:12 > 0:59:15What do you...? I mean, a lot of chefs, myself included,
0:59:15 > 0:59:21when we finish cooking in our restaurants, we go for Chinese.
0:59:21 > 0:59:23What do you go for when you're finished?
0:59:23 > 0:59:25I go for fish and chips.
0:59:26 > 0:59:28- I don't believe that. - No, I don't believe that.
0:59:28 > 0:59:30- You look far too healthy. - Now, I just go have Theo's food.
0:59:31 > 0:59:34- Right, OK, so seeds about as well, yeah?- Seeds out.
0:59:34 > 0:59:37In the marinade we've got garlic, rosemary, lemon juice,
0:59:37 > 0:59:40- olive oil. I don't like this pourer. Here we go.- Take it off.
0:59:40 > 0:59:42- Yeah, I'll take it off. - I don't like those either.
0:59:42 > 0:59:44OK, so, lemon juice.
0:59:44 > 0:59:47Just give that a really good marinate and then
0:59:47 > 0:59:50get that garlic really into the meat.
0:59:50 > 0:59:53Then we are going to cover that in cling film
0:59:53 > 0:59:57and pop it in the fridge and leave that for...
0:59:57 > 0:59:59The oven's beeping at me.
0:59:59 > 1:00:03- That's... Take that lamb out. - That suggests it's done.
1:00:03 > 1:00:06- OK, nice and pink.- Fridge.
1:00:06 > 1:00:09There we are. Are you going to let that rest in the pan or put it...?
1:00:09 > 1:00:13The just put it on the side here. Just get it away from heat.
1:00:13 > 1:00:14I'll pop that there.
1:00:14 > 1:00:17All that lovely fat from the lamb is coming out.
1:00:17 > 1:00:19How long are you going to rest that for because, like I said,
1:00:19 > 1:00:24it's not a rack, it hasn't got that sort of melty quality, has it?
1:00:24 > 1:00:28At least five minutes. Let's get the squash going.
1:00:28 > 1:00:30- Right, I'm nearly there. - That's fine. One half will do.
1:00:30 > 1:00:34We are just going to cut the squash in half and then quarters.
1:00:34 > 1:00:37- Or rather eighths. - Shall I get on with the salsa verde?
1:00:37 > 1:00:40- You get on the salsa verde. - All that garlic?
1:00:40 > 1:00:43Just one clove. Not too much raw garlic.
1:00:43 > 1:00:47Then mint, parsley, anchovy, capers and mustard.
1:00:47 > 1:00:52So, I put this squash in a bowl, add some olive oil. Good old olive oil.
1:00:52 > 1:00:56Salt and pepper. A nice amount of seasoning. Then some thyme.
1:00:56 > 1:00:58Just pull the thyme off.
1:00:58 > 1:01:01Thyme and squash is a really nice combination.
1:01:01 > 1:01:03BANGING
1:01:03 > 1:01:04You'll have to speak up.
1:01:04 > 1:01:08You can use butternut squash if you want but onion squash has
1:01:08 > 1:01:11- got a much more interesting flavour, I find.- Right, OK.
1:01:11 > 1:01:14Then just give that a good toss in the bowl.
1:01:14 > 1:01:15And then put it into a dish.
1:01:15 > 1:01:18Use an earthenware dish or anything really.
1:01:18 > 1:01:21Then I'm going to cover it with tinfoil. I feel like I'm shouting.
1:01:21 > 1:01:23- You are.- OK.
1:01:23 > 1:01:25Then cover with tinfoil
1:01:25 > 1:01:27and bake that in the oven for about half an hour.
1:01:27 > 1:01:29And what happens is it sort of steams
1:01:29 > 1:01:32and you get that lovely sweetness from the squash.
1:01:32 > 1:01:33So that goes in the oven.
1:01:33 > 1:01:36And you want all these herbs chopped up or do I need to save any?
1:01:36 > 1:01:40- Sorry?- Do I need to save any of these herbs?- No.
1:01:40 > 1:01:42- You want it all chopped up? - It's all going to go.
1:01:42 > 1:01:45There is no garnish on top. There is no sprig of parsley on my food.
1:01:45 > 1:01:46Everyone got that? Good.
1:01:46 > 1:01:51So, we get our lamb out of the marinade, straight into a pan
1:01:51 > 1:01:54and just seal that off.
1:01:54 > 1:01:57That's a very hot pan. Seal it off.
1:01:58 > 1:02:01Come and look at the marinade.
1:02:01 > 1:02:03It's really slightly cooked the meat.
1:02:03 > 1:02:07- It's just turned it that sort of opaque colour.- Yep.
1:02:07 > 1:02:09- And that's the lemon juice? - That's the lemon juice.
1:02:09 > 1:02:12Just going to colour that, get a bit of colour on it.
1:02:12 > 1:02:13Seal it over on all sides.
1:02:13 > 1:02:17You said overnight, but it's going to be pretty cooked then.
1:02:17 > 1:02:20Yeah, but it's kind of nice. You get that much richer flavour.
1:02:20 > 1:02:23- That won't toughen it?- No, it does the complete opposite.
1:02:23 > 1:02:28Pop that in the oven for about 15 minutes at about 375, 390.
1:02:28 > 1:02:32- A little bit of marjoram in here as well, is there?- A bit of marjoram.
1:02:32 > 1:02:34- Quite interesting herbs.- Strong. - They're all soft herbs.
1:02:34 > 1:02:36You can't use hard herbs in salsa verde.
1:02:36 > 1:02:39Something like rosemary or thyme, forget it, it won't work.
1:02:39 > 1:02:44- OK. So get rid of that. - So, what's this London Festival?
1:02:44 > 1:02:46The London Restaurant Festival? We're involved in it.
1:02:46 > 1:02:49It's a great thing. It started last year and it's getting bigger
1:02:49 > 1:02:52and bigger. We did this thing called the Gourmet Odyssey
1:02:52 > 1:02:55where a London bus goes up and down Park Lane
1:02:55 > 1:02:56and goes to a few restaurants
1:02:56 > 1:02:59- and we're doing the dessert course this year.- OK.
1:02:59 > 1:03:02So they'll all come to us after having a few drinks
1:03:02 > 1:03:05- and having the dessert course at Theo Randall.- That's a good idea.
1:03:05 > 1:03:08How many people? 60-odd people? How many do you get on a bus?
1:03:08 > 1:03:11About 60, 70 people all in one go. They just sort of turn up.
1:03:11 > 1:03:14- "We're here!"- That's like a Saturday night at my place.
1:03:14 > 1:03:18- I'm sure.- Everyone turns up at 8.30. - OK. I've put the spinach in.
1:03:18 > 1:03:19I've got this lovely English spinach.
1:03:19 > 1:03:23I left a bit of the stalk on it cos I think the stalk's
1:03:23 > 1:03:26- the best part of the spinach. - Not tough, no?
1:03:26 > 1:03:30Not tough, no. If it's fresh spinach, it's really delicious.
1:03:30 > 1:03:34- So just squeeze out any of the excess water.- Right.
1:03:34 > 1:03:37Then we're going to get our lamb.
1:03:37 > 1:03:39- You want quite a loose salsa verde or...?- Yeah, quite loose.
1:03:39 > 1:03:41- Nice and loose.- OK.
1:03:41 > 1:03:44So, we've got Dijon mustard, we've got capers in here,
1:03:44 > 1:03:47we've got a clove of garlic and what were the herbs?
1:03:47 > 1:03:50- We've got mint in there, we've got parsley...- And marjoram.- That's it.
1:03:50 > 1:03:52- And a little bit of rocket... - A little bit of rocket.
1:03:52 > 1:03:55- ..floating around in there. - And then...- But no salt?
1:03:55 > 1:03:57Well, you don't really need the salt.
1:03:57 > 1:04:00The seasoning is really the anchovy and the capers.
1:04:00 > 1:04:02Both of those are salted and then preserved in oil.
1:04:02 > 1:04:05- I've missed the garlic. - Don't forget your garlic.
1:04:05 > 1:04:09So, where do you get your inspiration from? Obviously, it's Italy.
1:04:09 > 1:04:12But do you make a point of travelling around on your holidays?
1:04:12 > 1:04:15I've just come back from a holiday in Puglia
1:04:15 > 1:04:18but I get my inspiration from ingredients.
1:04:18 > 1:04:21Even going to Italy, I was talking to Ken earlier and just saying
1:04:21 > 1:04:23it's so nice when you go to Italy to cook yourself
1:04:23 > 1:04:26because you find these amazing ingredients. Even though you want
1:04:26 > 1:04:29to go to lots of restaurants, actually, eating, cooking at home
1:04:29 > 1:04:32- is part of the inspiration.- I find that more fun sometimes, actually.
1:04:32 > 1:04:34When you're confined to a few ingredients
1:04:34 > 1:04:36and you play around with them, I think it's great fun.
1:04:36 > 1:04:40So, we've put our onion squash on, some nice spinach
1:04:40 > 1:04:43and then we'll got our lamb. That's the salsa verde.
1:04:43 > 1:04:46- Theo, I need you to do me a favour now.- What's that?
1:04:46 > 1:04:49It's my wife's birthday and I haven't bought a present so it would be nice
1:04:49 > 1:04:52- if you could say happy birthday to her.- Happy birthday...- Lisa.
1:04:52 > 1:04:54- Happy birthday, Lisa. - That's worth a present.
1:04:54 > 1:04:57- You haven't bought a present?- No, not yet.- Ah!- Well, I've been busy.
1:04:57 > 1:05:00- I'll get Ken to do it later as well. - OK. We've got our meat.
1:05:00 > 1:05:02We're just going to cut it into three nice slices.
1:05:02 > 1:05:05- That's going to go down well. - There you go. Three slices.
1:05:05 > 1:05:08Beautifully pink. Could cook it a little bit more if you want.
1:05:08 > 1:05:10- That looks beautiful.- Looks nice to me. There's a little bit of fat
1:05:10 > 1:05:13and a few sinews in there. But don't worry about those.
1:05:13 > 1:05:15- Just pop that on top... - That looks beautiful.
1:05:15 > 1:05:18..of the squash. And then your beautiful salsa verde.
1:05:18 > 1:05:21- That's MY beautiful salsa verde.- YOUR beautiful salsa verde.- Thank you.
1:05:21 > 1:05:22And then pop a little bit of that on top.
1:05:22 > 1:05:25That is a really, really simple, clean dish
1:05:25 > 1:05:28and that is my marinated rump of lamb with roasted onion squash
1:05:28 > 1:05:30- and spinach.- Beautiful.
1:05:36 > 1:05:40- Right. OK. Let's take it across. - This is our heaven.
1:05:40 > 1:05:41Right. There you go.
1:05:41 > 1:05:46- Some meat for you.- I'm in heaven. I am.- How do you have your meat? Rare?
1:05:46 > 1:05:50- Like this.- Good. That's just as well.- Absolutely.- Tuck in. Tuck in.
1:05:50 > 1:05:53- However I can get it!- Is this on your menu at the moment?
1:05:53 > 1:05:57It's actually on our set menu at the moment. I love these kind of things.
1:05:57 > 1:05:59It's so simple to cook
1:05:59 > 1:06:03and I like to do the really simple things on the set menu.
1:06:03 > 1:06:05Have you still got that enormous veal chop on your menu?
1:06:05 > 1:06:08- We still have the veal chop. I can't take that off.- You can't.
1:06:08 > 1:06:10- People travel to come to have that one.- It's beautiful.
1:06:10 > 1:06:13If you ever go to his restaurant, have the veal chop. It's delicious.
1:06:13 > 1:06:16- What do you make of the lamb? Good? - Just fabulous, yeah. Gorgeous.
1:06:16 > 1:06:19- Tender?- Really fresh.- What about the salsa verde? I did that.
1:06:19 > 1:06:23It was very fresh. Tender. Perfect. Heaven.
1:06:23 > 1:06:25What else could you use salsa verde with? With fish?
1:06:25 > 1:06:29Salsa verde's really good with fish. It's delicious with sea bass.
1:06:29 > 1:06:32I think you did a salad once that had a little bit of that in it.
1:06:32 > 1:06:36- Anchovies and capers. - I want to make that.
1:06:36 > 1:06:40- I nicked it off you and I do it all the time now.- That so honest of you.
1:06:40 > 1:06:42That's what we are here for, sharing recipes.
1:06:46 > 1:06:50Delicious stuff. Now, tension is always in the studio
1:06:50 > 1:06:52when it's omelette challenge time.
1:06:52 > 1:06:54So, how would things pan out when Marcus Wareing and Vivek Singh
1:06:54 > 1:06:57went head-to-head at the hobs? Take a look at this.
1:06:57 > 1:07:01So, Marcus and Vivek, top of our leaderboard, more or less,
1:07:01 > 1:07:05near enough. Only 0.08 of a second splits you two up. Top ten.
1:07:05 > 1:07:08Do you think you can go any quicker?
1:07:08 > 1:07:11- No, I don't think so.- Right. Well, usual rules apply.
1:07:11 > 1:07:15Three-egg omelette cooked as fast as you can. Put the clocks on the screens, please.
1:07:15 > 1:07:18- The clock stops when the omelette hits the plate. Ready?- Yep.
1:07:18 > 1:07:19Three. Two. One. Go.
1:07:22 > 1:07:25There you go. Could they go quicker than this?
1:07:25 > 1:07:26Let's see.
1:07:26 > 1:07:29The secret is this next bit.
1:07:31 > 1:07:33I'll move this out the way for you.
1:07:34 > 1:07:37Look at the concentration on their faces.
1:07:38 > 1:07:40Make sure it's a three-egg omelette.
1:07:40 > 1:07:41Half of it's still stuck in the pan.
1:07:47 > 1:07:50- Not as hot as they used to be, these stoves.- Yes, blaming the stoves.
1:07:50 > 1:07:52- Gas tank's empty.- Look at that.
1:07:52 > 1:07:56- Two-star Michelin, look at that. - I'm going to leave that one alone.
1:07:56 > 1:08:00What, you want me to leave it and not eat it?
1:08:00 > 1:08:01Um...
1:08:01 > 1:08:03What, this?
1:08:05 > 1:08:08- There you go.- I've got a feeling we're not even getting on the board.
1:08:08 > 1:08:11It is actually a wonder...
1:08:11 > 1:08:14how I get to work on a Sunday, really, after tasting...
1:08:14 > 1:08:15Right.
1:08:16 > 1:08:18- Marcus.- Yes?
1:08:21 > 1:08:23- Do you think you did it quicker?- No.
1:08:23 > 1:08:27You didn't. 25.6 seconds. Nowhere near.
1:08:27 > 1:08:28So, Vivek?
1:08:28 > 1:08:31Definitely not.
1:08:31 > 1:08:3524, just over 24 seconds. You didn't do it any quicker either.
1:08:35 > 1:08:37If you did, you wouldn't go on the board anyway
1:08:37 > 1:08:40because they both taste exactly the same. Rubbish.
1:08:44 > 1:08:47That was not great, gents. I hope you both can do better next time.
1:08:47 > 1:08:50Now, if you like crab, you're going to love this recipe
1:08:50 > 1:08:53from Lesley Waters. It's a posh quiche.
1:08:53 > 1:08:56What are you cooking? Your food's great. I love it.
1:08:56 > 1:08:58- I love it, I love it. So, you're cooking a tart?- Thank you.
1:08:58 > 1:09:01I'm cooking a quiche, actually. It is a very, very posh quiche.
1:09:01 > 1:09:04- It's a tart to you and me. - It's a tart.- He'd call it a tart
1:09:04 > 1:09:05in his restaurant.
1:09:05 > 1:09:08- It's a quiche to you. - It's a quiche to me.
1:09:08 > 1:09:10It's a quiche, a tart, whatever.
1:09:10 > 1:09:12But it's flavoured with crab and ginger
1:09:12 > 1:09:14and it's one of my favourite recipes.
1:09:14 > 1:09:17So, for this we're using short-crust pastry which you can buy ready-made
1:09:17 > 1:09:18- or you can make your own.- Yep.
1:09:18 > 1:09:21We're going to be using a mixture of parsley and coriander
1:09:21 > 1:09:25or you can just use parsley. Some lovely ginger.
1:09:25 > 1:09:30- White crabmeat.- That's cos it's a posh one.- That's cos it's posh.
1:09:30 > 1:09:33Slightly more money but it's OK. It's good.
1:09:33 > 1:09:35Some sunflower oil. Eggs. Creme fraiche.
1:09:35 > 1:09:39And for the dressing, which is lovely, some chilli,
1:09:39 > 1:09:42spring onions, sugar, soy sauce and some sunflower oil.
1:09:42 > 1:09:44And a bit of lime that you've got there.
1:09:44 > 1:09:46- And the juice of a lime. Thank you very much.- Fire away.
1:09:46 > 1:09:49- You need to do something first. - I need to start to roll this out.
1:09:49 > 1:09:51But I love you being my kitchen slave.
1:09:51 > 1:09:54- So what I'd like you to do first of all...- OK. What am I doing?
1:09:54 > 1:09:57- ..is to peel some ginger for me.- Yep.
1:09:57 > 1:10:00You can use just a small knife to do this.
1:10:00 > 1:10:03I don't know if you've seen this, you can actually use a teaspoon.
1:10:03 > 1:10:07- Come on! You don't use a teaspoon?! - You can.- That's for your coffee. What are you on about?
1:10:07 > 1:10:10Look. It just comes away really, really easily.
1:10:10 > 1:10:13Obviously, it works better on ginger that's not so knobbly. OK?
1:10:13 > 1:10:16- You mean it works better with a knife, darling?- No, it doesn't.
1:10:16 > 1:10:18You can just rub it like that. Rub it like that. A little tip.
1:10:18 > 1:10:23- I'll do that. I'll do that.- I'm going to now roll this pastry out.
1:10:23 > 1:10:26The thing to do is to be quite gentle with the pastry.
1:10:26 > 1:10:31Treat it with a bit of respect and just gently tap it out first of all.
1:10:31 > 1:10:36You can make this tart without baking it blind.
1:10:36 > 1:10:41But you do get a soggy bottom which I think in a tart is not good. OK?
1:10:41 > 1:10:43So, bake your tart blind.
1:10:43 > 1:10:47That literally means to bake it with nothing in it.
1:10:47 > 1:10:50So it's empty first of all. So you get a really, really...
1:10:50 > 1:10:52- How are you getting on with that, James?- I'm doing great.
1:10:52 > 1:10:54I'll be with you in half-an-hour.
1:10:54 > 1:10:56SHE LAUGHS
1:10:56 > 1:11:00- OK.- I was actually taught as well when I was working in London
1:11:00 > 1:11:04that the tartlets, before you break it blind,
1:11:04 > 1:11:09roll it like that nice and thin, pop it in your fridge to set
1:11:09 > 1:11:12and then you can fill it and pop it straight onto a hot tray
1:11:12 > 1:11:14in the oven and that way it'll cook the base
1:11:14 > 1:11:17- so you won't end up with a soggy bottom.- Right. Another tip.
1:11:17 > 1:11:20Also, a lot of people say you don't even need to bother putting paper
1:11:20 > 1:11:22and baking beans in it.
1:11:22 > 1:11:24If you let it rest long enough in the fridge
1:11:24 > 1:11:27and stick it in the freezer for about, I don't know,
1:11:27 > 1:11:3015 minutes and get it nice and rested and chilled,
1:11:30 > 1:11:32you don't need to bother to put anything in it.
1:11:32 > 1:11:34When you break a blind, it will just stand up.
1:11:34 > 1:11:37So, what I'm now going to do is continue rolling this
1:11:37 > 1:11:42until it's a little bit bigger than the flan ring here.
1:11:42 > 1:11:44And then I'm just going to pick it up,
1:11:44 > 1:11:46preferably not with my hands,
1:11:46 > 1:11:48just using the rolling pin.
1:11:48 > 1:11:50If you can put the ginger in there for me. Fantastic.
1:11:50 > 1:11:52You just want a quick blend, do you? Just chopped?
1:11:52 > 1:11:55What I want you to do, before you do that. Hang on a second.
1:11:55 > 1:11:58I want you to roughly chop that and throw it in...
1:11:58 > 1:12:01It's like Diarmuid in the kitchen. Look at this!
1:12:01 > 1:12:04..with some sunflower oil which is going to help this whole thing
1:12:04 > 1:12:07- go together.- This is a bit of coriander, parsley...
1:12:07 > 1:12:09Bit of coriander and flat parsley.
1:12:09 > 1:12:12I'm now just going to lift this up, bring this into play
1:12:12 > 1:12:16- and just let that drop into the tin. - The reason why you don't use
1:12:16 > 1:12:18- your hands, it will break the pastry.- Absolutely.
1:12:18 > 1:12:19And when you go around,
1:12:19 > 1:12:22just use your thumb and your finger
1:12:22 > 1:12:25and just press the pastry into the edge of the tin like that.
1:12:26 > 1:12:29It's looking good, my darling. Get in there with a spatula
1:12:29 > 1:12:31- and check it's all going round. - Get in there with a spatula?
1:12:31 > 1:12:34- You might want to put a little more of the sunflower oil in.- Yes.
1:12:34 > 1:12:38This is going to make a really, really nice paste
1:12:38 > 1:12:42that you can put on the bottom of your tart.
1:12:42 > 1:12:46So, I'm just going to go around and finish off the edge of the tart
1:12:46 > 1:12:49using my finger and my thumb.
1:12:49 > 1:12:53I'm going to roll off the excess pastry.
1:12:53 > 1:12:56At this stage, you want to get the oven nice and hot
1:12:56 > 1:12:59- and you want to prick the bottom with a fork.- You sound like Delia!
1:12:59 > 1:13:04Yes, prick the bottom with a fork. I'm getting caught up here.
1:13:04 > 1:13:09- Right.- Stick a bit of paper in and if you've got some dried lentils
1:13:09 > 1:13:13or beans which have been uncooked, or rice, you can put that in.
1:13:13 > 1:13:16Of course, before I bake this in a hot oven for about 15 minutes,
1:13:16 > 1:13:20it needs to relax in the fridge. OK? So, I'm going to give that to you.
1:13:20 > 1:13:22- Relax in the fridge.- OK.
1:13:22 > 1:13:25After it's had about 15 minutes relaxing in the fridge,
1:13:25 > 1:13:27and that's important so your pastry doesn't shrink,
1:13:27 > 1:13:32you can then take your ginger and your parsley
1:13:32 > 1:13:34and you can place that on the bottom.
1:13:34 > 1:13:36Now, James, what I want you to do is chop those spring onions
1:13:36 > 1:13:41- and chillies really finely and put them into there. OK?- Lovely.
1:13:41 > 1:13:46So this lovely ginger and this parsley with a little oil
1:13:46 > 1:13:52is going to go on the bottom of this cooked, cooled pastry case.
1:13:52 > 1:13:55I'm now going to take the white crabmeat
1:13:55 > 1:13:58and this is fresh crabmeat which is the best to use.
1:13:58 > 1:14:02In fact, actually, I have used canned white crabmeat.
1:14:02 > 1:14:04Pasteurised crabmeat is actually really good.
1:14:04 > 1:14:07I don't know how you feel? It's not bad, is it?
1:14:07 > 1:14:08- It's not as good as fresh.- No.
1:14:08 > 1:14:11The shelf life's more improved as well because it's been pasteurised.
1:14:11 > 1:14:14- But freshness has got a certain texture about it.- Yeah.- It has.
1:14:14 > 1:14:19And the white crabmeat is really sweet and gorgeous in this. OK.
1:14:19 > 1:14:22So, we're now going to make the filling which is basically
1:14:22 > 1:14:24a couple of eggs going in there
1:14:24 > 1:14:26and then something really naughty
1:14:26 > 1:14:29which is going to be some creme fraiche.
1:14:29 > 1:14:32Not low-fat creme fresh. You want the full fat. You won the whole thing.
1:14:32 > 1:14:35I'm not going to put salt in this, actually, James,
1:14:35 > 1:14:39because the dressing that we're going to make has got
1:14:39 > 1:14:44soy sauce in it and the crab is kind of naturally quite salty.
1:14:44 > 1:14:49- Is there a whisk anywhere we can use? - A whisk?- Let's have a whisk.
1:14:49 > 1:14:52- Yep, got a whisk.- Thanks, babe. If you can whisk that for me.
1:14:52 > 1:14:54- I'll whisk that as well. Anything else you want me to do?- Yes.
1:14:54 > 1:14:57- Wash up and all?- A little bit of black pepper.
1:14:57 > 1:14:59- I like to see you working hard. - That's all right.
1:14:59 > 1:15:01Now, get rid of all those lumps, darling.
1:15:01 > 1:15:03My dad said lumps were all right,
1:15:03 > 1:15:05as long as they're in the right places.
1:15:05 > 1:15:07Don't worry. I've got plenty of those.
1:15:07 > 1:15:11Now drizzle that neatly and nicely over the tart. OK?
1:15:11 > 1:15:14Drizzle it neatly and nicely over the tart.
1:15:14 > 1:15:17I'm going to make the dressing which is the spring onion, chillies
1:15:17 > 1:15:22and the soy sauce going in there and also the sunflower oil.
1:15:22 > 1:15:25- This is a really simple dressing to do.- If people didn't want to use
1:15:25 > 1:15:27creme fraiche, could they use double cream?
1:15:27 > 1:15:30That's like the classic royale mix, what I'd call a royale mix.
1:15:30 > 1:15:33They could use double cream but the creme fraiche is really nice
1:15:33 > 1:15:37because it's got a bit of a bite to it. Lime going in there.
1:15:37 > 1:15:40You can tell you were a teacher at a cookery school.
1:15:40 > 1:15:44- Look at all the rubbish!- I've got you here to clear it up for me.
1:15:44 > 1:15:47- Mix it together.- Right. What happens to this then?
1:15:47 > 1:15:49This then goes into the oven
1:15:49 > 1:15:54and it takes about 25 to 30 minutes to cook until it's set.
1:15:54 > 1:15:59Everything is cooked there except the custard. We've got one here.
1:15:59 > 1:16:02Don't make the mistake I did before of sticking your hand underneath
1:16:02 > 1:16:04- and the whole lot falls out. - Be careful.- There you go.
1:16:04 > 1:16:06It's best, James, to be honest with you,
1:16:06 > 1:16:08served warm or room temperature.
1:16:08 > 1:16:11- We've got the dressing here now. - Look at that!
1:16:11 > 1:16:15And I'm just going to spoon that dressing into the pot.
1:16:15 > 1:16:17You've really got to have the two together.
1:16:17 > 1:16:21The dressing works well because the crab itself is quite rich
1:16:21 > 1:16:26and the dressing is nice and sharp. I'm just going to cut a nice slice.
1:16:26 > 1:16:28Do you think the best way to serve this is at room temperature?
1:16:28 > 1:16:30I think put it in the fridge and it's ruined.
1:16:30 > 1:16:33Room temperature or straight out of the oven.
1:16:33 > 1:16:36- So, remind us what that is again? - That was crab and ginger tart
1:16:36 > 1:16:38- with an Oriental dressing. - A posh crab and ginger tart
1:16:38 > 1:16:41with an Oriental dressing. Sounds good to me.
1:16:46 > 1:16:49- Lovely. Right. Shall we have a taste of this?- Have a taste.
1:16:49 > 1:16:51I'll bring a knife along, just in case you need some more.
1:16:51 > 1:16:55I'm looking forward to this. Look at this? I'll be mother.
1:16:55 > 1:16:58You be mother. You've got to have the dressing. I'll do the dressing.
1:16:58 > 1:17:01We will just pass the whole thing down.
1:17:01 > 1:17:04Just dive in. Just dive in. Stick your fork in.
1:17:04 > 1:17:08- That's how it should be eaten.- Just spoon that over the top like that.
1:17:08 > 1:17:12- Just stick it on. - Go on. Stick it on.
1:17:15 > 1:17:18Yes. Pass it down. There you go. Tell me what you think.
1:17:18 > 1:17:20- Mmmmm.- That's how we should eat it.
1:17:20 > 1:17:23- That's a meal in a mouthful. That's gorgeous.- You like it?
1:17:23 > 1:17:25- It's lovely.- Yeah.
1:17:25 > 1:17:28Really easy, actually, because you can do it ahead.
1:17:28 > 1:17:31- It is best served at room temperature though.- I think it is.
1:17:31 > 1:17:33Particularly like that.
1:17:33 > 1:17:36The minute you put eggs in it as well and creme fraiche
1:17:36 > 1:17:37and double cream, a bit like a quiche,
1:17:37 > 1:17:40I always think it should be served at room temperature
1:17:40 > 1:17:43- or straight out of the oven. - Absolutely.
1:17:43 > 1:17:46Different flavours going on. The crab and then spices, chillies.
1:17:46 > 1:17:48- You like that after the chicken livers?- Yeah.
1:17:48 > 1:17:50You approve of that one? Sorry, Brian.
1:17:50 > 1:17:54This is great. Crab's got much more flavour than lobster.
1:17:54 > 1:17:56- Yes.- I think lobster's totally overrated.
1:17:56 > 1:18:00Crab is a much nicer shellfish. It really is. The dressing's terrific.
1:18:00 > 1:18:03Eric's nodding. I'm not great on shellfish, but that's beautiful.
1:18:03 > 1:18:04You liked that? I do as well.
1:18:09 > 1:18:11Perfect for a summer lunch this weekend.
1:18:11 > 1:18:13Alan Davies is used to mystery
1:18:13 > 1:18:15and intrigue, of course, in Jonathan Creek.
1:18:15 > 1:18:18But how would he cope with the uncertainty of facing
1:18:18 > 1:18:20Food Heaven or Food Hell? Let's find out.
1:18:20 > 1:18:23Everyone in the studio has made their minds up.
1:18:23 > 1:18:26- Alan, just to remind you, Food Heaven would be over here.- Yes.
1:18:26 > 1:18:29- Your haddock.- Bit of haddock. - Nice piece of haddock there.
1:18:29 > 1:18:33Decent-sized piece of haddock. Could be transformed with these spices.
1:18:33 > 1:18:35We've got cumin, coriander, fenugreek,
1:18:35 > 1:18:37that sort of stuff, with wok-fried broccoli.
1:18:37 > 1:18:40- I know you like that sort of flavour.- Yeah.- Happy with that?
1:18:40 > 1:18:43- Yeah, yeah.- Alternatively, it could be the dreaded Food Hell.
1:18:43 > 1:18:47- The three tonne of chocolate.- That's not even food!- That's not even food!
1:18:47 > 1:18:50We've got in here three tonne of chocolate. There you go.
1:18:50 > 1:18:54- Eurgh.- Proper chocolate. This is bitter chocolate as well.
1:18:54 > 1:18:57- 70 to 80% bitter chocolate. - The worst kind.
1:18:57 > 1:19:00This is a chocolate tart with chocolate, cream, egg yolks
1:19:00 > 1:19:02and then a Turkish delight. Show people at home how to make
1:19:02 > 1:19:06- Turkish delight.- You're going to make it?- Make it.
1:19:06 > 1:19:08How do you think these lot have decided?
1:19:08 > 1:19:12- You know what our callers wanted, 2-to-1?- What?- Heaven.- Did they?
1:19:12 > 1:19:15- Thanks, callers.- What did you think about these guys?
1:19:15 > 1:19:18- Have they swung it for you? - I think I'm going to be all right.
1:19:18 > 1:19:20I'm feeling hopeful.
1:19:20 > 1:19:23There's a lot of 40 quids you've spent.
1:19:23 > 1:19:25- Everybody here wanted Food Heaven.- Yes!
1:19:25 > 1:19:29So there's only one person who wanted Food Hell. There you go.
1:19:29 > 1:19:33That was Sheila's chocolate torte from Eastbourne.
1:19:33 > 1:19:35So what are we going to do for this one?
1:19:35 > 1:19:37We're going to make a paste first of all.
1:19:37 > 1:19:40First thing I'm going to do is get one of these guys to skin
1:19:40 > 1:19:44our haddock there. We're going to check there's
1:19:44 > 1:19:46no bones in it and then skin it. I'm going to toast off
1:19:46 > 1:19:48my mustard seeds in a dry pan.
1:19:48 > 1:19:50We need to pop these seeds. There we go.
1:19:50 > 1:19:53Every guest we get on, the minute you start cooking, they walk off.
1:19:53 > 1:19:55LAUGHTER
1:19:55 > 1:19:58Stand back. Not going anywhere near it.
1:19:58 > 1:20:01A man just went past with a big knife!
1:20:02 > 1:20:04See, look. These pop.
1:20:04 > 1:20:07- I'm enjoying that. - This is what they want to do.
1:20:07 > 1:20:08Why do they have to do that?
1:20:08 > 1:20:12Because it releases all the natural oils from the spices
1:20:12 > 1:20:14and you get a nice colour out of it and texture.
1:20:14 > 1:20:16They're going to be ground up in there. In here,
1:20:16 > 1:20:18I'll run through a selection.
1:20:18 > 1:20:22We've got cumin, coriander, fenugreek, cardamom and turmeric.
1:20:22 > 1:20:25All ground spices in there. And we're going to use this stuff.
1:20:25 > 1:20:29This is chickpea flour, literally gram flour, made out of chickpeas.
1:20:29 > 1:20:32- Brilliant stuff.- I like chickpeas. - We're going to blend that as well.
1:20:32 > 1:20:36If you can peel me this ginger as well that would be great.
1:20:36 > 1:20:39- We're going to add all of our spices into here.- Turmeric.
1:20:39 > 1:20:41- I like turmeric.- You like turmeric?
1:20:41 > 1:20:42It's an antiseptic. Did you know that?
1:20:42 > 1:20:45- Is it?- Yeah.- I just like that it makes everything go yellow.
1:20:45 > 1:20:48They used to use it as an antiseptic. I think they still do
1:20:48 > 1:20:50in India as well, Use it for antiseptic.
1:20:50 > 1:20:52There you go. A bit of garlic.
1:20:52 > 1:20:55Could be one of your questions from QI.
1:20:55 > 1:20:57That's exactly the sort of thing we get.
1:20:57 > 1:20:59I was watching it yesterday, genuinely,
1:20:59 > 1:21:03I was watching it last night and Richard E Grant had a great thing.
1:21:03 > 1:21:07- He can do the mating call of an ostrich.- Yeah. Yeah.
1:21:07 > 1:21:10- I've got another question for you. - That's not all he can do.
1:21:10 > 1:21:13- That's not all he can do! - It's early.- It's early.
1:21:13 > 1:21:18This is a question for you. This is a QI question, so slightly peculiar.
1:21:18 > 1:21:21Can you identify this?
1:21:21 > 1:21:24RUMBLING
1:21:24 > 1:21:28- I heard that coming from your dressing room earlier.- It's not me.
1:21:28 > 1:21:31- What is it? - It's your stomach, James.
1:21:31 > 1:21:35- No, I can't.- Have a guess. A wild guess.
1:21:35 > 1:21:36It's relative to what we're doing.
1:21:36 > 1:21:38That's the sound that the producer makes
1:21:38 > 1:21:42when I don't press the button and give the stupid answer.
1:21:42 > 1:21:44It's relative to what we're doing.
1:21:44 > 1:21:48It's the sound of a haddock wrestling against a fishing line.
1:21:48 > 1:21:51Not far wrong. Nearly.
1:21:51 > 1:21:55It's the sound of a mating haddock.
1:21:55 > 1:22:00- Is it?- A male haddock. - I feel bad about killing it now.
1:22:00 > 1:22:02He's all ready to go.
1:22:02 > 1:22:04The best part about all this, if you want it,
1:22:04 > 1:22:06it was recorded in 1967
1:22:06 > 1:22:09by a guy called Professor Hawkins, Australian,
1:22:09 > 1:22:15- and it's available to buy on CD from the British Library.- Or download
1:22:15 > 1:22:19- for your iPod.- If you're bored going around the M25...
1:22:19 > 1:22:22The famous mating fish collection.
1:22:22 > 1:22:25Stick it on your iPod. Give that a quick mix.
1:22:26 > 1:22:29There you go. Then what we're going to do is take some of this oil
1:22:29 > 1:22:33- and cook this fish quite quickly. - Do you want some juice in there?
1:22:33 > 1:22:35Just the juice of a lime. That's it. A little bit of oil.
1:22:35 > 1:22:39Can you remind me of the time of my omelette again, James?
1:22:39 > 1:22:43That'll do. That'll do. Straight in.
1:22:43 > 1:22:45That's enough.
1:22:45 > 1:22:49What we're going to do is take our paste which we've got in here
1:22:49 > 1:22:52and give this a quick... You'll see this paste here.
1:22:52 > 1:22:56Take some of our paste over the top of our fish. Straight in.
1:22:56 > 1:22:58I just normally buy this thing from the herb counter
1:22:58 > 1:23:03in the little jar with "fish" written on it. And you just chuck it on.
1:23:03 > 1:23:04This is home-made, you see?
1:23:04 > 1:23:08The smell will be so much better than that stuff you get from jars.
1:23:08 > 1:23:13- It already smells lush.- A bit more of this paste over the top.
1:23:13 > 1:23:16You can actually leave it in the fridge if you wanted to.
1:23:16 > 1:23:20- Any kind of Indian-smelling things...- You like that?
1:23:20 > 1:23:24- I love all that. I love all that. - I like my paste.
1:23:24 > 1:23:28- Lose the fish, guys, please. If you can shred the broccoli now.- Done.
1:23:28 > 1:23:31- Done.- You've done it ready? Well done.
1:23:31 > 1:23:33If you can chop me the coriander then.
1:23:33 > 1:23:35I didn't even see that get there.
1:23:35 > 1:23:38- You didn't even see that get there? - It's like magic.- TV magic.
1:23:38 > 1:23:40So we're going to cook the fish.
1:23:40 > 1:23:43A little bit more oil to stop it from sticking.
1:23:43 > 1:23:47- I see you leave an empty pan on the heat, James.- Always.- Ill-advised.
1:23:47 > 1:23:50- Always. As long as it's got no oil in it.- Health and safety.
1:23:50 > 1:23:52- Health and safety. - Don't worry, I'm here.
1:23:52 > 1:23:55LAUGHTER
1:23:55 > 1:23:58We haven't used it yet, don't worry. In we go with the broccoli.
1:23:58 > 1:24:00Now, whenever you're wok-frying veg...
1:24:00 > 1:24:04- What have you put in there so far? - A tiny bit of oil.- What oil?
1:24:04 > 1:24:07Just a little bit of... This is groundnut oil or veg oil.
1:24:07 > 1:24:11You don't use olive oil for this. A tiny bit to get it going.
1:24:11 > 1:24:14We've got some of these mustard seeds which I've toasted
1:24:14 > 1:24:17and they're ground. They can go in.
1:24:17 > 1:24:20Obviously, you don't want to add too much oil to this
1:24:20 > 1:24:22because otherwise it's just going to be like an oil slick.
1:24:22 > 1:24:26What you do is grab some water and a bit of chopped garlic,
1:24:26 > 1:24:29if you could, guys. A bit of water.
1:24:29 > 1:24:33Then we steam the broccoli as well...
1:24:33 > 1:24:39- at the same time.- I love a glass lid.- You like a glass lid?- Yeah.
1:24:39 > 1:24:43I'd have a glass crash helmet if I could on my motorbike.
1:24:43 > 1:24:45- Practically, it's all wrong. - Bit of garlic in there.
1:24:45 > 1:24:48The idea is we don't add the garlic too early cos otherwise
1:24:48 > 1:24:53- it's going to burn. - Burnt garlic no good?
1:24:53 > 1:24:56Burnt garlic goes bitter. It's not very nice.
1:24:56 > 1:24:59- The fish here. - A lot of actors like that.
1:24:59 > 1:25:02- Are they? Bitter?- Bitter, yeah. - You're not.
1:25:02 > 1:25:05- This is it for you.- I'm on my way to Hollywood with my new movie.
1:25:05 > 1:25:06If it was four months down the line,
1:25:06 > 1:25:09you would never come on this show, would you? This is it.
1:25:09 > 1:25:13- You've caught me on the way up. - It's Oprah and that's it now.- Yeah.
1:25:13 > 1:25:16I'll see you when I'm coming back down which will be in October.
1:25:16 > 1:25:19LAUGHTER
1:25:19 > 1:25:22- So we've got our fish here. - Now, it's a miracle to me
1:25:22 > 1:25:26- that your paste bit has stayed stuck on the fish.- Is it?- Yeah.
1:25:26 > 1:25:29- That never happens when I sear my tuna.- Really?- It goes everywhere.
1:25:29 > 1:25:33You need a little bit of oil and some lime and that's it.
1:25:33 > 1:25:37- A bit of salt.- And then it sticks? - And then it sticks.
1:25:37 > 1:25:40- Chopped coriander, guys.- Yep. - Straight in here.
1:25:41 > 1:25:43- My wife will be laughing at that. - Squeeze of lime.
1:25:43 > 1:25:47- Normally I turn my nose up at coriander.- Really?- Not on this show.
1:25:47 > 1:25:49Not on this show. Coriander everywhere.
1:25:49 > 1:25:51If you can...
1:25:51 > 1:25:55remove the core out of the lime. That's it.
1:25:55 > 1:25:57Stops the person next to you getting sprayed with lime
1:25:57 > 1:26:00- when you squeeze it. - Can you use cordial?
1:26:00 > 1:26:02- Lime cordial?- And ketchup.
1:26:02 > 1:26:05No. Nor can you use ketchup!
1:26:05 > 1:26:07Lime cordial?!
1:26:07 > 1:26:10I know what the viewers are thinking.
1:26:10 > 1:26:11"I wonder if you can use cordial?"
1:26:11 > 1:26:14No, you can't use cordial.
1:26:14 > 1:26:16We don't have fresh lime in our corner shop.
1:26:16 > 1:26:19Two years, I've been doing this show.
1:26:19 > 1:26:22Doesn't get any better, the questions. There you go.
1:26:22 > 1:26:24I'm happy with that.
1:26:26 > 1:26:31- Have you got the sound of a mating broccoli?- Chilli oil.
1:26:31 > 1:26:32Look.
1:26:34 > 1:26:35And you've got the fish.
1:26:35 > 1:26:38Indian sort of spices over the top.
1:26:40 > 1:26:44Bit of chilli oil over the top. Throw it all on. Stick it on.
1:26:44 > 1:26:45Oh, lovely.
1:26:45 > 1:26:50Just stick it on. Cheffy drizzle! There you go. Dive into that.
1:26:50 > 1:26:52Tell us what you think. Meanwhile, I'll get the drink.
1:26:52 > 1:26:55- Bring over the glasses, girls. - Smells delicious.
1:26:55 > 1:26:58To help us celebrate, Olly has chosen
1:26:58 > 1:27:01a Nyetimber Cuvee Classic.
1:27:01 > 1:27:05It's 2001 vintage from West Sussex in England.
1:27:05 > 1:27:08It's great, this. Waitrose, priced at 25.99.
1:27:08 > 1:27:12I would call it champagne but we can't, can we?
1:27:12 > 1:27:14- POP - Wa-hey!- It's kind of like...
1:27:14 > 1:27:17- It's a lively little number. - There you go.
1:27:17 > 1:27:20So, happy birthday, Saturday Kitchen. Ladies first!
1:27:20 > 1:27:24- It wasn't for me!- So, Alan, what do you reckon?- Oops.
1:27:24 > 1:27:28Don't worry about that. No expense spared. What do you reckon?
1:27:28 > 1:27:30Nice bit of fish. Love what you've done with the broccoli.
1:27:30 > 1:27:32Like your bit of spice as well?
1:27:32 > 1:27:35I'm going to pop mustard seeds as soon as I get in.
1:27:35 > 1:27:37He's happy with that. There you go.
1:27:37 > 1:27:40- And we've got a chocolate tart for dessert.- This is made in Sussex?
1:27:40 > 1:27:42This is made in Sussex. Brilliant.
1:27:46 > 1:27:49I'd just like to confirm there was no lime cordial
1:27:49 > 1:27:51used in the making of that recipe.
1:27:51 > 1:27:53That's all we've got time for on today's Best Bites.
1:27:53 > 1:27:56If you'd like to have a go at any of the delicious recipes
1:27:56 > 1:27:59you've seen on today's show, you can find them all on our website.
1:27:59 > 1:28:02Just go to bbc.co.uk/recipes.
1:28:02 > 1:28:04There are loads of great things for you to choose from.
1:28:04 > 1:28:06Have a great week. I'll see you very soon.
1:28:06 > 1:28:08Subtitles by Red Bee Media Ltd