0:00:02 > 0:00:05Good morning, we've got some cracking food in store on today's Best Bites.
0:00:26 > 0:00:27Welcome to the show.
0:00:27 > 0:00:29We've got a host of great chefs ready to cook
0:00:29 > 0:00:32for some very hungry celebrity guests this morning.
0:00:32 > 0:00:36Anthony Demetre prepares the perfect summer starter, a chilled soup
0:00:36 > 0:00:40of organic carrots, pink grapefruit, green olives and hazelnuts.
0:00:40 > 0:00:42Lawrence Keogh poaches a tasty sea trout for us this morning.
0:00:42 > 0:00:46He serves it with stunning heritage tomatoes in a salad
0:00:46 > 0:00:48and homemade vanilla salad cream.
0:00:48 > 0:00:51Yes, you heard it right, vanilla salad cream.
0:00:51 > 0:00:54Tony Tobin gives us a great idea for a summer barbecue,
0:00:54 > 0:00:56a spiced pork burger.
0:00:56 > 0:00:58He serves the burger with chilli mayo,
0:00:58 > 0:01:01beer-battered onion rings, griddled pineapple and Gruyere cheese.
0:01:01 > 0:01:04And Ruby Wax faced her Food Heaven or Food Hell.
0:01:04 > 0:01:06Would she get her Food Heaven, lamb,
0:01:06 > 0:01:08with my roast lamb chops stuffed with chicken
0:01:08 > 0:01:11and mushroom mousse, served with Parisienne potatoes and baby veg?
0:01:11 > 0:01:14Or would she get her dreaded Food Hell, rice pudding,
0:01:14 > 0:01:17with my clotted cream rice pudding with caramelised pineapple?
0:01:17 > 0:01:20Find out what she gets to eat at the end of today's show.
0:01:20 > 0:01:23First up, Northern Ireland's very own Danny Millar serves up
0:01:23 > 0:01:25a summer salad with prawns.
0:01:25 > 0:01:29Or should that be langoustines? Anyway, enjoy this.
0:01:29 > 0:01:32- Danny, you're cooking prawns. - Yes, definitely prawns.
0:01:32 > 0:01:36- Langoustines, but prawns. - Langoustines, if you're French.
0:01:36 > 0:01:39All right, we've got prawns here, then.
0:01:39 > 0:01:41So, what are we going to do, then?
0:01:41 > 0:01:45Going to peel them, make a little butter sauce with the shells,
0:01:45 > 0:01:48poach the tails in butter and I'm going to make a little garden salad.
0:01:48 > 0:01:51This time of year you've got lovely sweetcorn,
0:01:51 > 0:01:54tomatoes, you were saying earlier, and some of this lovely...here,
0:01:54 > 0:01:57which I think is a bit underlooked, this butter lettuce.
0:01:57 > 0:01:58I love this butter lettuce.
0:01:58 > 0:02:01Back in the day when there was no lollo rosso or frisee...
0:02:01 > 0:02:04Great flavours in there. So you want me to peel a few of these, then?
0:02:04 > 0:02:05Yeah, get things started.
0:02:05 > 0:02:09- Now, you're based around Strangford Lough, is that right?- I am indeed.
0:02:09 > 0:02:13Tell us about Strangford Lough in particular, cos it's quite unique.
0:02:13 > 0:02:16It is indeed, it's one of the biggest,
0:02:16 > 0:02:19- I think it's the biggest lough in Europe.- It is, the biggest inlet.
0:02:19 > 0:02:23And it just has absolutely fabulous, fabulous seafood.
0:02:23 > 0:02:28Not just prawns - great scallops, mussels, cockles, razor clams.
0:02:28 > 0:02:31The tide comes in and you get to drain with fresh seawater...
0:02:31 > 0:02:36It keeps getting it cleaned, and it's just... We have trout,
0:02:36 > 0:02:41salmon, cod, hake, turbot, plaice, you can go on.
0:02:41 > 0:02:43I think we're blessed.
0:02:43 > 0:02:48And we get great fish every day brought up to the restaurant.
0:02:48 > 0:02:50And with such great produce,
0:02:50 > 0:02:54- you know, I think keeping it simple is the key to success.- Exactly.
0:02:54 > 0:02:55So a little bit of oil into the pan,
0:02:55 > 0:02:59get this...going to say langoustine, there, nearly.
0:02:59 > 0:03:00LAUGHTER
0:03:00 > 0:03:01ALL TALK AT ONCE
0:03:01 > 0:03:06Ah, you see! You're getting the hang of it. Can you say that again?
0:03:06 > 0:03:08INDISTINCT
0:03:08 > 0:03:11So, nice hot pan.
0:03:11 > 0:03:16Get our prawns, yeah, just going to smash the heads a little bit here
0:03:16 > 0:03:18to release all the flavour.
0:03:18 > 0:03:22That's where all the goodness is, you see.
0:03:22 > 0:03:25When you're eating your grilled prawns, I think that's the best bit.
0:03:25 > 0:03:27But even with tiger prawns, you can still keep the shells
0:03:27 > 0:03:30and get some form of sauce out of it, can't you?
0:03:30 > 0:03:33Don't have that great flavour that the native prawns have, but...
0:03:36 > 0:03:37You mentioned your restaurant.
0:03:37 > 0:03:40You've not got one, like you had last time you were on here,
0:03:40 > 0:03:44- now got two.- Yeah, we've another pub.- That's unusual, innit?
0:03:44 > 0:03:46Irishman buying a pub?
0:03:47 > 0:03:49Well, with the current market,
0:03:49 > 0:03:51I think that's the way we're leaning towards.
0:03:51 > 0:03:55It's a good gastro pub doing great Irish food,
0:03:55 > 0:04:00- and there seems to be a market for it.- Yeah.- And we're very busy.
0:04:00 > 0:04:02Is it similar to what you do in the restaurant,
0:04:02 > 0:04:05- or is it totally different?- We have an upstairs downstairs in Balloo.
0:04:05 > 0:04:09Fine dining upstairs and downstairs good country pub food.
0:04:11 > 0:04:14So we don't have that fine dining element of Hillsborough,
0:04:14 > 0:04:18but it has all the good pub food that you expect.
0:04:18 > 0:04:20So what have you got in there, then?
0:04:20 > 0:04:24Some basil, thyme, a little bit of tomato puree just going in there.
0:04:24 > 0:04:28Make a little bit of... Get our sauce.
0:04:28 > 0:04:30Ideally you want to cook this for a little bit more than
0:04:30 > 0:04:34- the five minutes we're going to be doing today.- Yeah.
0:04:34 > 0:04:37But it will give us all the flavour we're looking for.
0:04:37 > 0:04:39Little bit of chicken stock.
0:04:39 > 0:04:42You can make this with crab shells, lobster shells, you can
0:04:42 > 0:04:47also freeze them. If you've only got one or two at a time, freeze them.
0:04:47 > 0:04:50It's just, ah, just great flavour.
0:04:50 > 0:04:56So, in there, I'm going to put some butter to poach our lovely prawns.
0:04:56 > 0:05:00This is why I like his food... That's a bit hot, that.
0:05:00 > 0:05:03- Carry on, nobody's noticed. - We're going to try another pan.
0:05:03 > 0:05:05LAUGHTER AND COUGHING
0:05:05 > 0:05:08Carry on, Danny, fill in.
0:05:08 > 0:05:11So, in this pan we're going to put some lovely prawns.
0:05:12 > 0:05:15I was going to say that's why I love his cooking.
0:05:15 > 0:05:19Keep it nice and simple. Lots of butter.
0:05:20 > 0:05:22- D'you want more butter? - A little bit more.
0:05:22 > 0:05:25This is why I like your cooking, you see. You can come back.
0:05:27 > 0:05:28We're not going to take too long,
0:05:28 > 0:05:31it's about four minutes, depending on the size.
0:05:32 > 0:05:36- It's like Top of the Pops in here!- It smells good.
0:05:39 > 0:05:41Very nutty.
0:05:41 > 0:05:44- So, carry on.- Where were we? I'm going to wash my hands.
0:05:46 > 0:05:53So, prawns are reducing, our prawns are now nicely poaching in butter.
0:05:54 > 0:05:57We're going to put together some little vegetable garnish.
0:05:57 > 0:06:01At this time of year with everybody having their harvest, you know,
0:06:01 > 0:06:05their garden, everything's been coming to fruition as such,
0:06:05 > 0:06:09so, get some corn, some nice new potatoes.
0:06:09 > 0:06:13Now, those great ingredients around the lough, obviously, your talent
0:06:13 > 0:06:15in the kitchen has paid off, cos you started to win, I mean,
0:06:15 > 0:06:18the ultimate award for you, really, Best Chef In Ireland?
0:06:18 > 0:06:25Yeah, very...well, fortunate. I like to think it's a whole team effort.
0:06:25 > 0:06:27When people come to the restaurant, it's front of house,
0:06:27 > 0:06:29back of house, right through to the KPs,
0:06:29 > 0:06:33but it's always great to be recognised by your peers.
0:06:35 > 0:06:36In you go.
0:06:38 > 0:06:40So, you cook these down, and the secret of
0:06:40 > 0:06:42the langoustines is that they don't take long to cook.
0:06:42 > 0:06:46No, not harsh. With harsh cooking they become very tight and rubbery.
0:06:46 > 0:06:48You want to just gently poach them.
0:06:48 > 0:06:49I think if you overcook them,
0:06:49 > 0:06:51if you go to a lot of these places and restaurants,
0:06:51 > 0:06:55if they are overcooked, they become quite powdery inside.
0:06:55 > 0:06:59Yeah, they do indeed, cotton woolly, nearly. That texture.
0:06:59 > 0:07:01Slice some fennel here for us, please.
0:07:03 > 0:07:04On the mandolin, which I hate.
0:07:04 > 0:07:08Just nice and fine. Watch your fingertips.
0:07:08 > 0:07:10There you go.
0:07:10 > 0:07:11So, you've got that.
0:07:13 > 0:07:15Cut this nice and thin.
0:07:15 > 0:07:18Now, you can just blanch that into ice-cold water, can't you?
0:07:18 > 0:07:22Yeah, it goes really well, fennel and prawns, just a great combination.
0:07:22 > 0:07:25It's that aniseedy, with a little bit of basil put on the salad as well.
0:07:25 > 0:07:27There you go, so that's that.
0:07:27 > 0:07:30So, you just take the central leaves out of here.
0:07:30 > 0:07:33- We just want the hearts. It's only a small salad.- Right.
0:07:36 > 0:07:39- And we lift these out, but these langoustines...- Prawns, prawns!
0:07:39 > 0:07:41LAUGHTER
0:07:41 > 0:07:45I mean, the percentage of them, to be honest, some 90% of them
0:07:45 > 0:07:49- get exported.- Yeah, unfortunately. To mainland Europe.
0:07:49 > 0:07:54- And to France and...- And Spain. - But, why is that, do you think?
0:07:54 > 0:07:57Well, because we love them!
0:07:57 > 0:08:00I think it's just supply and demand.
0:08:00 > 0:08:04When people are on holiday in Spain from Ireland, in Marbella,
0:08:04 > 0:08:08wherever it may be, they think that they are probably eating
0:08:08 > 0:08:11local prawns, when they're probably from Strangford Lough.
0:08:11 > 0:08:12Which is a bit...
0:08:12 > 0:08:15It's a little bit strange, to say the least.
0:08:15 > 0:08:17But, at least we're actually enjoying them!
0:08:17 > 0:08:20Because back in the '70s, we used to have them in, the cardinal sin,
0:08:20 > 0:08:25- I suppose, in breadcrumbs in a basket.- Battered, yes, scampi.
0:08:25 > 0:08:28- Because this is what they were, scampi, weren't they?- Yeah.
0:08:28 > 0:08:30You like the hot pans, don't you?
0:08:30 > 0:08:31- Yeah, tap it in. - You are reducing that down.
0:08:31 > 0:08:33Reduce that down, then we're going to
0:08:33 > 0:08:36emulsify it with the butter and the poached prawns, then.
0:08:36 > 0:08:39- Right, so they're cooked now. - Yeah, that's them.
0:08:40 > 0:08:43And then we just lift this out.
0:08:44 > 0:08:46And we can start to assemble our salad.
0:08:46 > 0:08:48You're just going to blanch that.
0:08:48 > 0:08:51These sweetcorn, you don't want them to take very long, you want to keep them.
0:08:51 > 0:08:55- And buy the fresh stuff, because it's in season right now. - Absolutely.
0:08:55 > 0:08:59So, we've got our sweetcorn. What next? Potatoes?
0:08:59 > 0:09:01A little bit of lemon juice, olive oil.
0:09:01 > 0:09:03- Potatoes in there?- Yeah.
0:09:03 > 0:09:05- Fennel in there?- Yeah.
0:09:05 > 0:09:06The tomato in, as well?
0:09:06 > 0:09:10These are tomatoes from my garden, do you know that?
0:09:10 > 0:09:11That's it!
0:09:11 > 0:09:13JAMES LAUGHS
0:09:13 > 0:09:15There you go, right.
0:09:16 > 0:09:19Give that a quick mix. So, just a little bit of olive oil in there?
0:09:19 > 0:09:22A little bit of olive oil, a bit of lemon juice.
0:09:22 > 0:09:24Because the dressing, you're actually going to use this.
0:09:24 > 0:09:26Yes, the butter sauce from the prawns.
0:09:26 > 0:09:29If you want to do a bisque, it's a similar sort of thing.
0:09:29 > 0:09:31Yes, blend up the shells, and then strain it
0:09:31 > 0:09:33Make sure you've got a fine sieve,
0:09:33 > 0:09:35you don't want to get them, them bits.
0:09:35 > 0:09:38Right, so, OK, ready when you are.
0:09:38 > 0:09:41- That's us.- Do you want me to put the leaves on the plate?- Yeah, please.
0:09:41 > 0:09:45Hold on, we'll put a bit of dressing on them first. Is that all right?
0:09:45 > 0:09:47- So, you put more butter in? - More butter!
0:09:47 > 0:09:49So look at this.
0:09:49 > 0:09:51LAUGHTER
0:09:51 > 0:09:54About eight ounces in this dish!
0:09:57 > 0:09:59Oh, you've got your fancy whizzer thing.
0:09:59 > 0:10:02That's just going to emulsify it. I'm not doing any foams.
0:10:02 > 0:10:04- Not doing any foamy stuff.- No, no.
0:10:06 > 0:10:09- So this is just to combine the sauce?- Exactly.
0:10:09 > 0:10:13- That's that one done. I'll give you a spoon.- Cheers.- There you go.
0:10:20 > 0:10:22- Happy?- You tell me.
0:10:25 > 0:10:27Happy. I like that.
0:10:27 > 0:10:29So, on to our lettuce, a little bit of the sauce.
0:10:29 > 0:10:32It should be dressed, especially when it's warm dressing,
0:10:32 > 0:10:36it goes lovely on the warm potatoes, and they absorb it.
0:10:36 > 0:10:37A little bit of dressing.
0:10:40 > 0:10:41There you go.
0:10:44 > 0:10:49So, although you've dressed it, the lettuce is nice warmed up.
0:10:49 > 0:10:52The French love cooking with lettuce.
0:10:52 > 0:10:56Warm dressings onto lettuces like that, it does really work.
0:10:56 > 0:10:57Yeah, that's right.
0:10:59 > 0:11:01Because you guys braise this stuff, don't you?
0:11:01 > 0:11:02We do, we do actually.
0:11:02 > 0:11:05There's a lot of braised salad in France, as a vegetable.
0:11:05 > 0:11:07It's very good.
0:11:07 > 0:11:09A little bit of endive, lettuce...
0:11:09 > 0:11:12- Sweetcorn, tomato, potatoes. - There you go.
0:11:15 > 0:11:18- Then we have our beautiful prawns. - He nearly said langoustines!
0:11:18 > 0:11:19No, no, no, no.
0:11:23 > 0:11:28And then, you could almost, as well, when you make the head, and you
0:11:28 > 0:11:31do a small jus, you could almost do a dressing with that as well.
0:11:31 > 0:11:32Yeah, absolutely.
0:11:32 > 0:11:35It's definitely the most flavourful part.
0:11:35 > 0:11:40- A lovely little bit of picked basil. - Remind us what that is again?
0:11:40 > 0:11:44We have some butter-poached Strangford prawns,
0:11:44 > 0:11:47with warmed garden salad.
0:11:47 > 0:11:49A great start to the new series. What about that?
0:11:49 > 0:11:52Put lots of sauce on, don't be shy with the sauce. And the butter.
0:11:56 > 0:12:01I have to say, it smells already fantastic. Look at that.
0:12:01 > 0:12:02LAUGHTER
0:12:02 > 0:12:06There you go. Dive into that. Dive into that one.
0:12:06 > 0:12:09But it's really got to be, the secret of these
0:12:09 > 0:12:11- are the prawns, isn't it?- Yeah.
0:12:11 > 0:12:12Yes, and the sauce.
0:12:12 > 0:12:14The shells boost your flavour.
0:12:14 > 0:12:16And fishmongers will actually sell these,
0:12:16 > 0:12:18if you give them enough notice in advance. What do you reckon?
0:12:18 > 0:12:21It's just fantastic, isn't it? And so quick.
0:12:21 > 0:12:24And you get so much flavour out of their shells.
0:12:24 > 0:12:26As soon as you get one dressing on the lettuce,
0:12:26 > 0:12:29you've got to get it away and get it eaten, haven't you?
0:12:29 > 0:12:32I think it goes well together, warmed potato and salad, and the prawns.
0:12:32 > 0:12:34And the butter just absorbs into the potatoes.
0:12:38 > 0:12:41Simple and tasty the perfect summer starter.
0:12:41 > 0:12:45Coming up, I'll be roasting apricots to go with home-made cheesecake
0:12:45 > 0:12:48for John Inverdale, after Rick Stein showcases
0:12:48 > 0:12:51halibut and salmon as part of his Seafood Lover's Guide.
0:12:53 > 0:12:56This Scottish pub is alive with voices
0:12:56 > 0:12:59from Spain, Portugal and France.
0:12:59 > 0:13:03They're waiting for the tide to take them way out into the Atlantic.
0:13:03 > 0:13:05There's not a lot of glamour associated with
0:13:05 > 0:13:07these deep-sea trawlers.
0:13:07 > 0:13:10But they provide their crew with more than a tidy living.
0:13:10 > 0:13:13All the fish they catch will be sent to the continent.
0:13:15 > 0:13:18I sometimes wonder, after ten days at sea,
0:13:18 > 0:13:22and then a long lorry drive, what condition the fish will be in
0:13:22 > 0:13:25when it eventually arrives at the market.
0:13:26 > 0:13:29I've been in fish for about 25 years, and I like to think,
0:13:29 > 0:13:33if you ever put me on Mastermind, I'd do OK. That is, until today.
0:13:33 > 0:13:36I've seen fish today I never could have dreamt about.
0:13:36 > 0:13:40They're terrifying, some of them. I mean, look at something like this.
0:13:40 > 0:13:42That's called a rabbit fish. Why is it a rabbit fish?
0:13:42 > 0:13:45Maybe it's its big floppy ears.
0:13:45 > 0:13:48Or it's a rabbit-like mouth, I don't know.
0:13:48 > 0:13:50But it looks really weird, doesn't it? Look at this!
0:13:50 > 0:13:52This is an orange roughy.
0:13:52 > 0:13:55Now, one of the things about all of these fish which come
0:13:55 > 0:13:58from the deep, deep Atlantic, in the Rockall Trough,
0:13:58 > 0:14:01they take ages to grow.
0:14:01 > 0:14:04That is 80 years old. 80 years old.
0:14:04 > 0:14:08And what worries people is how long they'll last for.
0:14:08 > 0:14:11What worries me is, who the hell would want to eat 'em?!
0:14:11 > 0:14:13I don't know, if I ever saw a John Dory for the first time,
0:14:13 > 0:14:18I still think I'd want to eat it because I think it's very pretty.
0:14:18 > 0:14:21I'm sorry if I sound unenthusiastic about these fish,
0:14:21 > 0:14:24but it really worries me that we don't know enough about them.
0:14:24 > 0:14:27All we know is that they come from the abyss,
0:14:27 > 0:14:30and most of them are as old as your grandmother.
0:14:30 > 0:14:31But they're cheap,
0:14:31 > 0:14:34and this lot is destined for school dinners in France.
0:14:35 > 0:14:39I watched these guys load up before they caught the tide.
0:14:39 > 0:14:42I always used to think, when I saw fishing boats going out,
0:14:42 > 0:14:44how exciting and romantic.
0:14:44 > 0:14:47You know, going after Silver Darlings, or chunky,
0:14:47 > 0:14:50white-fleshed turbot or red spotted plaice.
0:14:51 > 0:14:54This time, I felt how much they were going out
0:14:54 > 0:14:57and scooping up just another commodity.
0:15:00 > 0:15:05I felt a lot happier in Peterhead. It's a tremendous fish market.
0:15:05 > 0:15:07One of the biggest in the country.
0:15:07 > 0:15:10But, of course, I could recognise every species there.
0:15:10 > 0:15:14Superb cod and haddock, all in lovely condition.
0:15:15 > 0:15:17Unfortunately, it's getting scarcer.
0:15:17 > 0:15:22And trawlers have to go way off northern Scotland to find them.
0:15:22 > 0:15:25One of the great things about this market is species
0:15:25 > 0:15:27that I don't get a lot of, down in Cornwall,
0:15:27 > 0:15:32particularly this one, which is one of my favourite fish halibut.
0:15:32 > 0:15:33It's so good.
0:15:33 > 0:15:38And actually, this comes from way north, in the Norwegian sector.
0:15:38 > 0:15:41I don't know whether they catch them so much around here any more.
0:15:41 > 0:15:43But, what would I do with halibut?
0:15:43 > 0:15:45One thing you have to watch with halibut is,
0:15:45 > 0:15:48it can get a bit dry if it's a bit overcooked.
0:15:49 > 0:15:55So I tend to favour thin slivers of halibut, just cooked very quickly.
0:15:55 > 0:15:58And I'm thinking of doing this in a little bit of olive oil
0:15:58 > 0:16:00and cooking it very gently.
0:16:00 > 0:16:03But, as I said, I love this fish.
0:16:03 > 0:16:06And it's such a pleasure to see so much of it.
0:16:08 > 0:16:12So I take a shallow pan, I put it on the heat, and I add some olive oil.
0:16:12 > 0:16:15I put the fillets of halibut into the pan
0:16:15 > 0:16:18and then I barely cover the pan with the oil.
0:16:18 > 0:16:20I'm trying to be as mean as possible with the oil,
0:16:20 > 0:16:22because it's very expensive,
0:16:22 > 0:16:25but I don't want to avoid covering the halibut.
0:16:25 > 0:16:28Now, then, just look at those fillets of halibut.
0:16:28 > 0:16:30It's a big fish, and it's steaky,
0:16:30 > 0:16:33it looks like a big rump steak
0:16:33 > 0:16:35but, of course, much more delicate.
0:16:35 > 0:16:39I've put it on the heat, and I bring the heat up very gently.
0:16:39 > 0:16:43All the time I'm testing the temperature with my little finger.
0:16:43 > 0:16:45It's a great thermometer.
0:16:45 > 0:16:48And when the oil gets too hot for my little finger, but only just,
0:16:48 > 0:16:50I know it's right.
0:16:50 > 0:16:53When it's beginning to get there, I just move the fish
0:16:53 > 0:16:57around a little bit, just to redistribute the heat in the oil.
0:16:57 > 0:17:00Test it again, and when it's just getting a little bit
0:17:00 > 0:17:04uncomfortably hot, I pull the pan off the heat. And that's it.
0:17:04 > 0:17:06I leave it for five minutes.
0:17:06 > 0:17:08You may not think it'll cook in the middle by then,
0:17:08 > 0:17:11but, believe me, it will.
0:17:11 > 0:17:13During that five minutes, I'll prepare the base of my dish,
0:17:13 > 0:17:16which is just some thinly sliced cucumber.
0:17:16 > 0:17:19I get a sort of wok type of pan.
0:17:19 > 0:17:24Get that really hot, and add some olive oil, a couple of tablespoons.
0:17:24 > 0:17:27Get that hot, throw in the thinly sliced cucumber,
0:17:27 > 0:17:32and then a really big pinch of freshly chopped dill, right in there.
0:17:32 > 0:17:35Stir-fry, turn it over with a big spoon.
0:17:35 > 0:17:40Now a fillip, as I like to call it, a slug of very good wine vinegar.
0:17:40 > 0:17:43Not too much, probably about a tablespoon. In that goes.
0:17:43 > 0:17:45And a tiny bit of salt.
0:17:45 > 0:17:47Turn that over very quickly.
0:17:47 > 0:17:50Take off the heat, and now, to assemble the dish.
0:17:50 > 0:17:53I put the cucumber on the warmed dish.
0:17:53 > 0:17:56I lift the fish out of the olive oil,
0:17:56 > 0:17:58and put it on top of the cucumber on the plate.
0:17:58 > 0:18:01Now I'm just going to make a little bit of sauce with
0:18:01 > 0:18:04what's left in the bottom of the pan, so I pour all the olive oil
0:18:04 > 0:18:08off the pan, but just leave a little residue in the bottom,
0:18:08 > 0:18:12where the juices from poaching the fish have collected.
0:18:12 > 0:18:16Now, you can use that olive oil for frying chips. It's brilliant.
0:18:16 > 0:18:19Chips made in olive oil are fantastic, so don't throw it away.
0:18:19 > 0:18:23I just spoon that liquid in the bottom of the pan,
0:18:23 > 0:18:27around my plate, make a little sauce, and sprinkle some sea salt
0:18:27 > 0:18:32around there. Then just a sprig of dill on the plate, and that's it.
0:18:32 > 0:18:37But when you part the flakes of halibut and you see how moist
0:18:37 > 0:18:40and fresh it is, you'll see the point of the whole dish.
0:18:44 > 0:18:48I have a friend who goes apoplectic at the mention of salmon farms.
0:18:48 > 0:18:50He says it's like putting a swallow in a cage.
0:18:50 > 0:18:55The salmon is, after all, a migratory animal, and needs plenty of room.
0:18:55 > 0:18:57But, there's no getting away from it.
0:18:57 > 0:19:02Freshly poached salmon was once a dish only for the rich man's table.
0:19:02 > 0:19:06But now, it's one of the cheapest good-quality fish on the fishmonger's slab.
0:19:08 > 0:19:11Lessons, I know, have been learnt in this business.
0:19:11 > 0:19:15The worst mistake is to overcrowd the salmon in pens and douse them
0:19:15 > 0:19:19in chemicals, which kept them free of lice and disease,
0:19:19 > 0:19:21but they were fat and flabby
0:19:21 > 0:19:24and it did a great deal of damage to the wild stock.
0:19:25 > 0:19:28Here at Loch Duart in the Highlands,
0:19:28 > 0:19:32Andrew Bing explained what they're doing differently.
0:19:32 > 0:19:36Well, we believe that we have an entirely sustainable form of aquaculture
0:19:36 > 0:19:41and everything we do works to minimise any effect
0:19:41 > 0:19:44on the environment, and we do everything we can
0:19:44 > 0:19:46to promote the welfare of the fish.
0:19:46 > 0:19:49Everybody talks about sea lice, about the fish being eaten away
0:19:49 > 0:19:54by lice caused by the concentration of fish. How do you deal with them?
0:19:54 > 0:19:56As you can see, we have got populations of fish here
0:19:56 > 0:20:00that have got virtually no sea lice on them at all,
0:20:00 > 0:20:03we have extensive husbandry practices here.
0:20:03 > 0:20:07Low stocking densities and guys who know how to look after the fish.
0:20:07 > 0:20:09And these are fit and healthy fish
0:20:09 > 0:20:12and hardly any sea lice here at all.
0:20:15 > 0:20:17Well, I must say, this is the closest to a wild salmon
0:20:17 > 0:20:19I've ever seen a farmed salmon.
0:20:19 > 0:20:22It's got a sleek torpedo shape, good fins on it,
0:20:22 > 0:20:27but above all, it feels firm and not flabby like a lot of farmed salmon.
0:20:28 > 0:20:30This is a very old English recipe.
0:20:30 > 0:20:33It's salmon en croute with currants and ginger.
0:20:33 > 0:20:35First, the stuffing.
0:20:35 > 0:20:40It's chopped ginger in syrup, butter, currants, mace, salt and pepper.
0:20:40 > 0:20:45It's quite sweet, but that befits its old English nature.
0:20:45 > 0:20:49So, you mix all those ingredients together to make the stuffing.
0:20:49 > 0:20:52Now, you take the salmon, season it with salt and pepper.
0:20:52 > 0:20:56Now, it's in two pieces, and best to have a nice loin of salmon,
0:20:56 > 0:20:57so it's really thick.
0:20:57 > 0:21:01Spread the butter over the top of one half of the loin.
0:21:01 > 0:21:06Spread it evenly right over there, and then lay the other part on top.
0:21:06 > 0:21:10Now, take some puff pastry, a layer underneath,
0:21:10 > 0:21:13and then another layer over the top, having just egg washed
0:21:13 > 0:21:16the bottom layer, so that they'll stick together nicely.
0:21:16 > 0:21:20Salmon en croute used to be a great favourite in the restaurant.
0:21:20 > 0:21:21We've stopped doing it.
0:21:21 > 0:21:23This one is from George Perry-Smith,
0:21:23 > 0:21:26who used to have The Hole In The Wall in Bath.
0:21:26 > 0:21:28He taught me how to do it.
0:21:28 > 0:21:31So you just use the back of the fork, the tines of the fork,
0:21:31 > 0:21:33to make the pattern all the way round.
0:21:33 > 0:21:35And then, a spoon to make these nice little fish scales.
0:21:35 > 0:21:39Nothing too complicated. But when that bakes and puffs up,
0:21:39 > 0:21:40it will look great.
0:21:40 > 0:21:44Then you brush everything with an egg wash that will give it a nice bronze,
0:21:44 > 0:21:49slightly shiny colour and bake it in the oven for about 30, 35 minutes.
0:21:49 > 0:21:52Out it comes. Doesn't that look good?
0:21:52 > 0:21:56Just slice off the outer layer of puff, then a good slice.
0:21:56 > 0:21:59Do you know, I think this is fantastic!
0:21:59 > 0:22:02I don't know why we ever took it off the restaurant menu.
0:22:04 > 0:22:08It just reminds me of George Perry-Smith. He taught me so much.
0:22:08 > 0:22:09A classic English chef.
0:22:09 > 0:22:11And it's a classic British dish.
0:22:11 > 0:22:14I think it goes back as far as Henry VIII!
0:22:19 > 0:22:20Great stuff from Rick as always.
0:22:20 > 0:22:22And it isn't just salmon en croute that
0:22:22 > 0:22:24has its origins from Henry VIII's time.
0:22:24 > 0:22:27He was the man responsible for introducing Britain to the apricot.
0:22:27 > 0:22:30He planted out the first trees in the garden of Hampton Court Palace.
0:22:30 > 0:22:33I'm going to show you a great little dessert using apricots.
0:22:33 > 0:22:36It's an instant dessert. It's done literally in about six minutes.
0:22:36 > 0:22:38It's like a little apricot cheesecake.
0:22:38 > 0:22:41- Are you a big fan of cheesecake? - I love cheesecake, yeah. - A real simple one.
0:22:41 > 0:22:43What we're going to do is, almost like a Melba,
0:22:43 > 0:22:46but rather than using peaches, we're going to use apricot Melba.
0:22:46 > 0:22:49So the first thing for the Melba is, we start off with a caramel.
0:22:49 > 0:22:51And I'm going to roast off these apricots,
0:22:51 > 0:22:53so we get a nice little caramel on there.
0:22:53 > 0:22:56For the rest of our Melba, we've got some flaked almonds here.
0:22:56 > 0:22:59Obviously, the apricots. We don't need to peel these.
0:22:59 > 0:23:01A little bit of water. And some good old Scottish raspberries,
0:23:01 > 0:23:04which we got there, and for our cheesecake I've got sugar,
0:23:04 > 0:23:07mascarpone cheese or you can use a little bit of cream cheese
0:23:07 > 0:23:09double cream, then we've got some creme fraiche, a little
0:23:09 > 0:23:13- bit of shortbread, and obviously some more...- Apricot.- As well.
0:23:13 > 0:23:16That's it. Thanks, John. Cheers for that, for filling me in!
0:23:16 > 0:23:19You've got sugar, so we've got...
0:23:19 > 0:23:21This is for our little bit over here.
0:23:21 > 0:23:24We're going to make a stock syrup out of this, which is
0:23:24 > 0:23:26sugar and water, and you just throw in the apricots.
0:23:26 > 0:23:28We cook these down and blend them
0:23:28 > 0:23:32and that creates a nice little puree to go with it.
0:23:32 > 0:23:34People call it a coulis, but it's a puree.
0:23:34 > 0:23:35But, nice and simple.
0:23:35 > 0:23:37We just heat that up and get a nice little caramel on it.
0:23:37 > 0:23:40When you first started off, you were brought up in Singapore,
0:23:40 > 0:23:42so you must have been surrounded by great food.
0:23:42 > 0:23:44Yes. I was a bit young.
0:23:44 > 0:23:47All I think is, my dad was in the forces out there,
0:23:47 > 0:23:51and I think the fact that there were whatever... I was going to say,
0:23:51 > 0:23:55pineapples growing on trees, but I don't think they were.
0:23:55 > 0:23:57I think that gives you a love of fresh fruit.
0:23:57 > 0:24:00Do they still have that terrible fruit called the durian out there?
0:24:00 > 0:24:01Which is actually inedible.
0:24:01 > 0:24:04Just unbelievable. It smells horrific.
0:24:04 > 0:24:06There are certain things, actually.
0:24:06 > 0:24:09Again, when you find them in their sort of natural habitat...
0:24:09 > 0:24:14I remember covering the Seoul Olympic Games in Korea and eating kimchi.
0:24:14 > 0:24:15Is it kimchi?
0:24:15 > 0:24:20Kimchi? Ugh! Which, every meal seemed to have this stuff on it.
0:24:20 > 0:24:23I think I lost about two stone during those Olympics because there was
0:24:23 > 0:24:26no way of eating anything other than this wretched kimchi stuff.
0:24:26 > 0:24:29It's probably a staple of your restaurant. There you go.
0:24:29 > 0:24:30So, basically,
0:24:30 > 0:24:33all I'm going to do is just do that, which gets thrown in the oven
0:24:33 > 0:24:36and we just quickly roast that for about three or four minutes,
0:24:36 > 0:24:38so the raspberries and everything else go in there.
0:24:38 > 0:24:40But I mean, journalist,
0:24:40 > 0:24:42you always wanted to be a journalist from a really young age.
0:24:42 > 0:24:45Yeah, I did, actually. It's one of those strange things.
0:24:45 > 0:24:47I've got teenage kids who have a vague idea what they want to do
0:24:47 > 0:24:49but nothing sort of clearly defined.
0:24:49 > 0:24:52I don't know whether I was lucky or unlucky that,
0:24:52 > 0:24:54at the age of 12, 13, I knew what I wanted to do.
0:24:54 > 0:24:55So, whether that means you miss out,
0:24:55 > 0:24:57because you don't consider other avenues,
0:24:57 > 0:24:59or whether you think you are quite fortunate
0:24:59 > 0:25:03because you have a straightforward direction that you want to go down,
0:25:03 > 0:25:04I don't know. But I knew, as a teenager,
0:25:04 > 0:25:07exactly what I wanted to do, and I kind of ended up doing it.
0:25:07 > 0:25:10And what was this about reading the Racing Post at school?
0:25:10 > 0:25:12Oh, yeah, that was absolutely true.
0:25:12 > 0:25:16I'm sure you've got one teacher from your school days that you remember so vividly.
0:25:16 > 0:25:19My cookery teacher, it would have been!
0:25:19 > 0:25:21And now I'm a chef!
0:25:21 > 0:25:23THEY LAUGH
0:25:23 > 0:25:25Listen, I tell you, I was in a Latin class,
0:25:25 > 0:25:28and I used to sit at the back, with a mate of mine
0:25:28 > 0:25:31called Chris Ellis, who may well be watching this morning,
0:25:31 > 0:25:36and we used to read The Sporting Life, it was called in those days.
0:25:36 > 0:25:38And it was the day of the Champion Hurdle at Cheltenham.
0:25:38 > 0:25:41And we were sat at the back... One of the big races of the year.
0:25:41 > 0:25:44We were sat at the back, reading The Sporting Life.
0:25:44 > 0:25:46And suddenly, we got rumbled for the first time.
0:25:46 > 0:25:48We'd been doing this for years, and never got caught,
0:25:48 > 0:25:50but on this day we got caught.
0:25:50 > 0:25:53And our Latin teacher summoned me up to the front of the classroom
0:25:53 > 0:25:55and I went up with The Sporting Life in my hand, and he said,
0:25:55 > 0:25:59"What were you doing?" And I said, "Well, sorry, sir,
0:25:59 > 0:26:01"but it's a really big day in the racing calendar.
0:26:01 > 0:26:04"It's the Champion Hurdle at Cheltenham."
0:26:04 > 0:26:06And he said, "What's that?"
0:26:06 > 0:26:10And I said, I had the instinct to play my get-out-of-jail card.
0:26:10 > 0:26:11JAMES LAUGHS
0:26:11 > 0:26:15I knew he was a big fan of the Royal family, as well.
0:26:15 > 0:26:19I said, "There's a horse running in the race today called Eschylus,
0:26:19 > 0:26:20"and it's owned by the Queen Mother."
0:26:20 > 0:26:23Which of course is very similar to Aeschylus,
0:26:23 > 0:26:25figure from Greek mythology.
0:26:25 > 0:26:27Very clever!
0:26:27 > 0:26:31Anyway, no, but he said, which is even more clever,
0:26:31 > 0:26:35he made all the boys in the class give him two shillings,
0:26:35 > 0:26:37a lot of money in them days,
0:26:37 > 0:26:39and he went down to the bookmakers
0:26:39 > 0:26:43and backed Eschylus each way in the Champion Hurdle.
0:26:43 > 0:26:45The horse came in third,
0:26:45 > 0:26:48so all the boys got money as a result of that.
0:26:48 > 0:26:51I think, from memory, it was 33 to 1.
0:26:51 > 0:26:54Don't know if you'd get away with that nowadays...
0:26:54 > 0:26:57But, no, what it was, of course, I got away with it
0:26:57 > 0:27:00because he'd exposed me, if you like,
0:27:00 > 0:27:03but at the same time knew that I owed him so much,
0:27:03 > 0:27:06because he could have slammed me in detention
0:27:06 > 0:27:09for the next four and a half years, so I worked so hard at Latin
0:27:09 > 0:27:14for the next year and a half, because we kind of had an understanding.
0:27:14 > 0:27:18I got away with that, but I wouldn't get away with it again.
0:27:18 > 0:27:20I mean, of all the sports that you've ever done,
0:27:20 > 0:27:21you've done loads of them
0:27:21 > 0:27:24because there's so much going on, have you got your favourite?
0:27:24 > 0:27:27What's your favourite? Could you pick a favourite?
0:27:27 > 0:27:30I mean, obviously a great day was being in Sydney in 2003
0:27:30 > 0:27:32when England beat, I can't remember who they beat,
0:27:32 > 0:27:34- in the World Cup final! - He's behind you, yeah!
0:27:34 > 0:27:37But, quite seriously, being at Wimbledon this week,
0:27:37 > 0:27:41for that unbelievable men's singles match between Mahut and Isner...
0:27:41 > 0:27:43- I heard about this. - That has to be,
0:27:43 > 0:27:46it has to be... How can you hear about it? How can you not see it?
0:27:46 > 0:27:49I was working! I was working, John.
0:27:49 > 0:27:52But it went on so long, how could you possibly have missed it?!
0:27:52 > 0:27:55But, you know, the idea that these guys could play a singles match
0:27:55 > 0:27:59for 11 hours, it just beggars belief. It really does.
0:27:59 > 0:28:00But the most amazing thing, you know...
0:28:00 > 0:28:04People talk about extraordinary moments in sport.
0:28:04 > 0:28:06And as an Aussie, you'll appreciate this.
0:28:06 > 0:28:09What happened this week, it was a bit like... Whoops!
0:28:09 > 0:28:10Does this chair swivel?
0:28:10 > 0:28:13Every time you go around, you get lower!
0:28:13 > 0:28:16But, you know, we were trying to think last night about what
0:28:16 > 0:28:19an analogy would be. In other sports. And it's a bit like in cricket.
0:28:19 > 0:28:22If you had a cricket scoreboard in an Ashes Test match, you know,
0:28:22 > 0:28:30England 423, and 274, for four declared. Australia, 315, and 2.
0:28:30 > 0:28:32You know, all out. It was that remarkable.
0:28:32 > 0:28:34It's no good talking to him about sport.
0:28:34 > 0:28:36We had a chat in the green room before.
0:28:36 > 0:28:37And his favourite sport, he said,
0:28:37 > 0:28:41out of all the sports he could pick, was women's beach volleyball.
0:28:41 > 0:28:42THEY LAUGH
0:28:45 > 0:28:47But, you know why that's a really big mistake to make?
0:28:47 > 0:28:50What you want to do is you want to go and watch the men's beach volleyball.
0:28:50 > 0:28:53Because the big mistake to go and watch the women's beach
0:28:53 > 0:28:57volleyball is, there's 5,000 people in the crowd, but they're all men.
0:28:57 > 0:29:00If you go and watch the men's beach volleyball, it works in reverse.
0:29:00 > 0:29:04So, you're better off going to watch the men.
0:29:04 > 0:29:07And his wife's over there! Right.
0:29:07 > 0:29:11This cheesecake, I've done it, John, already. The recipe's on Ceefax.
0:29:11 > 0:29:12It's all in there.
0:29:12 > 0:29:16This has got the apricot puree, everything else, all mixed in.
0:29:16 > 0:29:17I've got my little mixture there.
0:29:17 > 0:29:19But, it's not just tennis, obviously,
0:29:19 > 0:29:22because you're doing that again tonight. Old Tim Henman.
0:29:22 > 0:29:23Yes, Tim will be there.
0:29:23 > 0:29:25And Andy Murray's on court, third match on Centre Court
0:29:25 > 0:29:27this afternoon with Gilles Simon, a great day.
0:29:27 > 0:29:29They call it kind of People's Saturday,
0:29:29 > 0:29:31because the crowd's different on Centre Court.
0:29:31 > 0:29:34There's not the corporate element you get at other times.
0:29:34 > 0:29:37I'm a bit behind the tennis. I was going to put a bet on Borg to win.
0:29:37 > 0:29:38Borg's not playing!
0:29:38 > 0:29:42I am a bit behind it, but what about, not just tennis,
0:29:42 > 0:29:45you are busy doing huge sporting things at the moment.
0:29:45 > 0:29:48The European athletics trials at Birmingham tomorrow,
0:29:48 > 0:29:525:30, straight after England beat Germany on penalties!
0:29:52 > 0:29:57Are you guys still in the World Cup or not, Australia?
0:29:57 > 0:30:01- HE GROANS - I've given up, ha-ha!
0:30:01 > 0:30:05Anyway, basically just heat this up just with a hot blowtorch.
0:30:05 > 0:30:08It just loosens the metal ring a bit and then you lift it off like that.
0:30:08 > 0:30:10- You've got your cheesecake. - Oh, my word.
0:30:10 > 0:30:13And then you can pour this around.
0:30:13 > 0:30:16- And this is your apricots, your sugar...- I'm salivating.
0:30:16 > 0:30:18Basically these are just roasted,
0:30:18 > 0:30:20so they've literally not been in very long.
0:30:20 > 0:30:23Your almonds and the raspberries.
0:30:23 > 0:30:25You could take this mixture and then just pop it
0:30:25 > 0:30:27with a bit of ice cream if you wanted to,
0:30:27 > 0:30:30rather than cheesecake. You can serve it warm or cold.
0:30:30 > 0:30:32You've got a little bit of shortbread underneath,
0:30:32 > 0:30:35- but there you have it.- My word.
0:30:35 > 0:30:38While you dive into that, you've got tennis coming up later today
0:30:38 > 0:30:40and then you've got Olympics tomorrow.
0:30:40 > 0:30:43- No.- Olympics... Athletics tomorrow.
0:30:45 > 0:30:49- Happy with that?- Adequate. - Adequate! Thank you very much.
0:30:54 > 0:30:56Adequate?! Well, I think he was only joking.
0:30:56 > 0:30:59If you'd like to try making that cheesecake or have a go
0:30:59 > 0:31:01at any of the recipes you've seen on today's show
0:31:01 > 0:31:05they're just a click away, of course, at bbc.co.uk/recipes.
0:31:05 > 0:31:08Now, we're not cooking live today so instead we are looking back
0:31:08 > 0:31:11at some of the great recipes from the Saturday Kitchen cookbook.
0:31:11 > 0:31:13And next up - forget carrot and coriander soup,
0:31:13 > 0:31:16here's a chilled summer carrot soup from Anthony Demetre.
0:31:16 > 0:31:19- Welcome to the show.- Thank you. - Your very first time on the show.
0:31:19 > 0:31:22- It is great that you're here.- It is. - What are you cooking for us?
0:31:22 > 0:31:26I'm doing a chilled soup of organic carrots with some green olives,
0:31:26 > 0:31:29- some toasted hazelnuts and some pink grapefruit.- Fantastic.
0:31:29 > 0:31:32A bit of a modern twist on, you know,
0:31:32 > 0:31:34the soup that we've all had in the gastropubs.
0:31:34 > 0:31:36Yeah, and these are all purely organic,
0:31:36 > 0:31:38because that's hugely important to you in your cooking.
0:31:38 > 0:31:39No, they are, yeah.
0:31:39 > 0:31:42And we've got those peeled for us and we are ready to go.
0:31:42 > 0:31:45OK, ready to go, so with soup, right, fire away.
0:31:45 > 0:31:46What do you want me to do first of all?
0:31:46 > 0:31:49I want you to just give me a hand slicing those carrots.
0:31:49 > 0:31:51Chopping carrots, that's the usual thing, isn't it?
0:31:51 > 0:31:55- Whenever people come on the show. - Yeah, cut them as thin as possible.
0:31:55 > 0:31:57- You take those. - Thin as possible, yeah.
0:31:57 > 0:32:01OK, just get rid of the end there.
0:32:01 > 0:32:04Now, I said there's not many people that have got Michelin stars
0:32:04 > 0:32:06in two separate restaurants, are there?
0:32:06 > 0:32:09- Well, I don't think there are, no. - And you're one of them.
0:32:09 > 0:32:10Yeah, I don't think there are.
0:32:10 > 0:32:15I think apart from... probably the one chef that's probably
0:32:15 > 0:32:17the biggest chef in the UK at the moment,
0:32:17 > 0:32:20but, no, there aren't many.
0:32:20 > 0:32:22There you go. So tell us about the philosophy
0:32:22 > 0:32:25in your restaurant as well, because it's slightly different
0:32:25 > 0:32:27to the old Michelin sort of stuff.
0:32:27 > 0:32:29It is very bistro-orientated, that kind of stuff.
0:32:29 > 0:32:32You know what, I don't think that's Michelin's fault at all.
0:32:32 > 0:32:36- I think what's happened is people have changed.- Yeah.
0:32:36 > 0:32:39People have changed, people's eating habits have changed
0:32:39 > 0:32:46and I think they just want a bit more informality. You know?
0:32:46 > 0:32:49Value for money. Right, we've got a bit of butter in there.
0:32:49 > 0:32:53- OK? Get the carrots straight in. - There you go, the carrots.
0:32:53 > 0:32:56- So these are organic carrots, these ones.- Yeah. Wonderful ones.
0:32:56 > 0:32:59There is carrots called Chantenay carrots
0:32:59 > 0:33:02- which are absolutely delicious. - Yeah, they are, yeah.
0:33:02 > 0:33:04They're the short, stubby ones.
0:33:04 > 0:33:07Right, the garlic. Just crack the garlic in.
0:33:07 > 0:33:10I'm going to put a sprig of thyme and a sprig of rosemary in.
0:33:10 > 0:33:12You don't need much of that.
0:33:12 > 0:33:14And this soup is just made with water,
0:33:14 > 0:33:17so it's great for the vegetarians as well.
0:33:17 > 0:33:20But it's a real delicious soup
0:33:20 > 0:33:24because it's just one of those mundane ingredients
0:33:24 > 0:33:26which people take for granted.
0:33:26 > 0:33:28So where do you get your inspiration from, then?
0:33:28 > 0:33:30- Is it British produce, or...?- Yeah.
0:33:30 > 0:33:33Because you've worked in some amazing restaurants, haven't you?
0:33:33 > 0:33:37Yeah, fundamentally British produce, but also just relaxing, James.
0:33:37 > 0:33:41Yeah, pop those in there. We're going to get a bit of colour on those.
0:33:41 > 0:33:44Just relaxing and just not trying to complicate things.
0:33:44 > 0:33:46I mean, this soup, it's so easy to do.
0:33:46 > 0:33:49Right, yeah, we've got those sweating off.
0:33:49 > 0:33:51Do you think that's where food's going now?
0:33:51 > 0:33:53Because often chefs go through trends
0:33:53 > 0:33:57and we pick up influences from China and all over the place, India,
0:33:57 > 0:33:59but we've gone back to British food now, haven't we?
0:33:59 > 0:34:02Yeah, we've gone back to basics, in a way,
0:34:02 > 0:34:05because I think that's what people are looking for.
0:34:05 > 0:34:08- Some hazelnuts in there.- Very hot. - A bit of colour on those.
0:34:08 > 0:34:11So what have we got in here then? Just run us by that again.
0:34:11 > 0:34:16Bit of fresh thyme, garlic, sprig of rosemary and a bit of butter
0:34:16 > 0:34:18and that's it. Just water, as we said.
0:34:18 > 0:34:21Want to get a bit of salt in there.
0:34:22 > 0:34:26Now, because we've sliced those so thinly
0:34:26 > 0:34:29- those will cook in about five minutes.- Right, OK.
0:34:29 > 0:34:33- The next stage, we're going to segment the pink grapefruit.- OK.
0:34:33 > 0:34:37Now, pink grapefruit I think is one of those ingredients as well.
0:34:37 > 0:34:41I think it's hugely underrated.
0:34:41 > 0:34:44So where do you think the coriander came from in the carrot soup?
0:34:44 > 0:34:48I don't know. I don't know where that came from originally.
0:34:48 > 0:34:50Just think about it, the gastropubs
0:34:50 > 0:34:53had the coriander and carrot soup on for years.
0:34:53 > 0:34:56But it was just horrible.
0:34:56 > 0:34:58It ended up being like the soup of the day.
0:34:58 > 0:35:02But if you take that and do what we are doing today,
0:35:02 > 0:35:05chill it down, add a bit of milk in there...
0:35:05 > 0:35:10I think the common misconception with soups anyway
0:35:10 > 0:35:13is that people think they're just a load of ingredients chucked in a pan
0:35:13 > 0:35:15boiled up, cooked for about 30 minutes and then blended.
0:35:15 > 0:35:17Everything has a cooking temperature
0:35:17 > 0:35:21- so you're not going to cook this too much.- No, no, no. Not at all.
0:35:21 > 0:35:23With things like, you know, when you boil cabbage
0:35:23 > 0:35:26it's the same sort of thing, philosophy, you should have
0:35:26 > 0:35:28- when you're making soups. Everything has a cooking time.- Yeah.
0:35:28 > 0:35:31So why the grapefruit in this? What does that give it?
0:35:31 > 0:35:33Well, I want to give it a bit of sourness.
0:35:33 > 0:35:36Carrots are naturally sweet, we all know that.
0:35:36 > 0:35:37I want to give it a bit of saltiness,
0:35:37 > 0:35:39so that's where the olives come in,
0:35:39 > 0:35:42the sourness from the grapefruit, but not too sour.
0:35:42 > 0:35:44- That's why I'm using pink.- Yeah.
0:35:45 > 0:35:47Just do that there.
0:35:47 > 0:35:50And the coriander, just to give you that bit of spice.
0:35:50 > 0:35:52So, you know, it's really tantalising the taste buds.
0:35:52 > 0:35:55Because you've got everything in there.
0:35:55 > 0:35:58- OK.- Pink grapefruit here.
0:35:58 > 0:36:02Those grapefruits, we're just going to cut them into thirds.
0:36:02 > 0:36:05There you go. So is this the kind of food that you've got in your book,
0:36:05 > 0:36:07because you've had a book out for a year now or something.
0:36:07 > 0:36:13Yeah, it's been a year coming up to September, but, no. It's not.
0:36:13 > 0:36:15The thing about Arbutus and Wild Honey -
0:36:15 > 0:36:16they're constantly changing.
0:36:16 > 0:36:20- It's constantly evolving, we change the menu daily.- Right.
0:36:20 > 0:36:25We try to encourage the old plat du jour formula.
0:36:25 > 0:36:29You know, people can rock up, have a dish of the day, a carafe of wine...
0:36:29 > 0:36:32- And it's great value, isn't it? - It's great value.
0:36:32 > 0:36:33For a Michelin star restaurant.
0:36:33 > 0:36:35That's the massive misconception,
0:36:35 > 0:36:38- because people just think Michelin and think expensive.- Yeah.
0:36:38 > 0:36:40And it probably was that, years ago.
0:36:40 > 0:36:43But you can eat at yours very reasonably indeed.
0:36:43 > 0:36:45Yeah, 15 quid, three courses.
0:36:45 > 0:36:48- 15 quid, three courses.- Yeah. - Absolutely fantastic.
0:36:48 > 0:36:51OK, the milk's gone in and we don't want to boil the milk too much.
0:36:51 > 0:36:53Just put it in and give it that really, kind of,
0:36:53 > 0:36:57- rich, beautiful taste. - Is that full fat milk in there?
0:36:57 > 0:36:59Yeah, full fat. Always full fat, yeah.
0:36:59 > 0:37:01Good, you can come back again. Lovely.
0:37:01 > 0:37:04We're going to liquidise that.
0:37:04 > 0:37:05So get it all in there.
0:37:05 > 0:37:08Don't put too much in. Thanks, Anthony(!)
0:37:08 > 0:37:12Yeah, cheers(!) Lovely. Right.
0:37:12 > 0:37:14Full speed, James.
0:37:15 > 0:37:19- It's on.- What I'm going to do now is just cut the olives down.
0:37:19 > 0:37:22- Now, these are the gordal olives. - Yeah.
0:37:22 > 0:37:26Gordal just means fat, succulent.
0:37:26 > 0:37:30You can buy them pitted, but they're quite mild.
0:37:30 > 0:37:33- They give the soup a fantastic saltiness.- Yeah.
0:37:35 > 0:37:38Now, with this soup, you want to blend it quite a lot.
0:37:38 > 0:37:42Yeah, blend it. You don't want to over-refine that. Blend it.
0:37:42 > 0:37:45- Literally five minutes in the blender?- Yeah, yeah, yeah.
0:37:45 > 0:37:49Let's have a look at that. Yeah, it's almost there.
0:37:49 > 0:37:51And then, like you say, you could have this hot,
0:37:51 > 0:37:53but what you're doing is chilling it.
0:37:53 > 0:37:56But I tell you something - to taste it hot is completely different.
0:37:56 > 0:37:59It's not... OK, in terms of temperature,
0:37:59 > 0:38:02but it just doesn't give that fresh taste that we're looking for.
0:38:02 > 0:38:03- We've got one in the fridge. - Fabulous.
0:38:03 > 0:38:06Chilled, and the colour of the orange comes from the blending.
0:38:06 > 0:38:09The more you blend it the better it is, I suppose.
0:38:09 > 0:38:12Yeah, and also if you let it stand, you know,
0:38:12 > 0:38:15- the carotene comes out of the carrots.- OK.
0:38:15 > 0:38:18And as you can see, it's quite thick.
0:38:18 > 0:38:20But that's what we're looking for.
0:38:24 > 0:38:26- OK.- Nice and thick.
0:38:26 > 0:38:28The reason for that is literally you don't want the garnish
0:38:28 > 0:38:30to sink in the bottom, is that...?
0:38:30 > 0:38:32- Because the garnish will be lost in there.- OK.
0:38:32 > 0:38:36So literally just...
0:38:36 > 0:38:39- The colour of that is fantastic. - Yeah, but really not too precious.
0:38:39 > 0:38:41Just really sporadically get those...
0:38:41 > 0:38:43Some of the hazelnuts.
0:38:43 > 0:38:45- Now, the hazelnuts are going to give it a great texture.- Yeah.
0:38:45 > 0:38:48They've just been toasted off in a little bit of oil,
0:38:48 > 0:38:49if you missed that. The olives go on as well.
0:38:49 > 0:38:51Yeah, just plain oil for the hazelnuts.
0:38:51 > 0:38:53You don't need to use any expensive oil.
0:38:53 > 0:38:56And what about this oil that you're putting on? What is this?
0:38:56 > 0:38:59This is hazelnut oil and it gives you that real richness.
0:39:01 > 0:39:04- And you seasoned it before it goes in the fridge?- Yeah.- Yeah. OK.
0:39:04 > 0:39:07- And then a little bit of your coriander.- The coriander.
0:39:07 > 0:39:11- I'm using micro cress here. - With fancy shoots.
0:39:11 > 0:39:14Well, you say that, but it's not as strong. It's not as...
0:39:14 > 0:39:17Coriander has got to be one of my favourite, sort of, herbs
0:39:17 > 0:39:22cos it's got a bit of sweetness there and a spiciness with it.
0:39:22 > 0:39:24- And that is it. - Remind us what that is again.
0:39:24 > 0:39:25It is chilled soup of organic carrots,
0:39:25 > 0:39:27pink grapefruits, olive and hazelnuts.
0:39:27 > 0:39:30And unlike everything else on the show, without chips.
0:39:37 > 0:39:38Right, come over here. There you go.
0:39:40 > 0:39:42Have a seat, Anthony. There you go.
0:39:42 > 0:39:46You've got to dive into this. This is your first dish. There you go.
0:39:46 > 0:39:49- Beautiful. - Tell us what you think of that.
0:39:49 > 0:39:52- Cold carrot and coriander soup. - Oh, wow.- With a twist.
0:39:52 > 0:39:53I mean, that is not like the carrot
0:39:53 > 0:39:55and coriander soup that you're so used to.
0:39:55 > 0:39:58And, you know, it's such a simple thing to do.
0:39:58 > 0:40:00It just takes a bit of imagination.
0:40:00 > 0:40:04- THEY LAUGH - Yeah, come on.- Pass it down.
0:40:04 > 0:40:07I mean, the grapefruit really does work in there.
0:40:07 > 0:40:09Yeah, like we said,
0:40:09 > 0:40:12there's just an abundance of flavours there working on the palate.
0:40:12 > 0:40:16You've got the saltiness, you've got the bitterness, sweetness.
0:40:16 > 0:40:20- I mean, it's really tantalising. You can feel all that.- Impressed?
0:40:20 > 0:40:23- Impressed?- Grapefruit, I don't normally like grapefruit.
0:40:23 > 0:40:26- This is pink grapefruit, right? - Yeah.- Huge difference.
0:40:26 > 0:40:30It's not so sour and it's got a little bit of sweetness to it,
0:40:30 > 0:40:32but, again, it's so underrated.
0:40:32 > 0:40:37- Even with fish, pink grapefruit is fabulous.- Yeah, it's not too sour.
0:40:37 > 0:40:40- No, not at all.- Happy? Yeah? - I think it's brilliant.
0:40:40 > 0:40:43It's not coming back this way, but there you go.
0:40:47 > 0:40:49Really original and delicious as well.
0:40:49 > 0:40:52Now it is time to revisit the late, great Keith Floyd
0:40:52 > 0:40:55cooking his way around the regions of France,
0:40:55 > 0:40:56and this week he visits the region
0:40:56 > 0:40:59that boasts some of the finest wines in the world.
0:40:59 > 0:41:01Burgundy.
0:41:01 > 0:41:05# It warms your feelings of desire Till your soul's on fire
0:41:05 > 0:41:10# Just like a woman You can't resist. #
0:41:21 > 0:41:25Now the bit you've all been waiting for - the arty bit.
0:41:25 > 0:41:26There are two reasons for this.
0:41:26 > 0:41:30One, Clive still hasn't won an award for his amazing photography
0:41:30 > 0:41:33and, two, the director's really into this strange music,
0:41:33 > 0:41:34which is completely above me.
0:41:34 > 0:41:37I'd rather have the Dave Clark Five any day.
0:41:37 > 0:41:39However, it is the first day of the harvest
0:41:39 > 0:41:43and whether you like it or not Clive is now going to indulge himself
0:41:43 > 0:41:46in some dead moody shots of people picking grapes.
0:41:46 > 0:41:50Then, in a minute, I shall give you three salient facts on Burgundy wine.
0:41:50 > 0:41:52OK? Up with the music, please.
0:41:52 > 0:41:54MUSIC SWELLS
0:42:05 > 0:42:06OK, fade the music again. MUSIC FADES
0:42:06 > 0:42:09Right, fact one - what have the Romans ever done for us?
0:42:09 > 0:42:11I mean, what have the Romans ever done?
0:42:11 > 0:42:17Well, they planted the first wines in Burgundy and Bordeaux, it says here.
0:42:17 > 0:42:18Number two.
0:42:18 > 0:42:21The prime grape of the Burgundy area is the pinot noir,
0:42:21 > 0:42:24or the black pinot.
0:42:24 > 0:42:27Number three, Napoleon, on his European mini-breaks,
0:42:27 > 0:42:30wouldn't leave home without a wagon-load of Chambertin.
0:42:30 > 0:42:33He loved it so much he made his armies loot the vineyard
0:42:33 > 0:42:34every time they passed.
0:42:34 > 0:42:38I think I said that right. And, number four, I like it very much.
0:42:45 > 0:42:47OK, you can leave out the jokes about cowboys.
0:42:47 > 0:42:49We take this all very seriously.
0:42:49 > 0:42:51But really, look at this.
0:42:51 > 0:42:54I mean, is this Paris, Texas, or is this Paris, Texas?
0:42:54 > 0:42:56The French are a bizarre lot.
0:42:56 > 0:42:59On one hand they must be one of the most civilised bunches around
0:42:59 > 0:43:02and on the other they build junk like this
0:43:02 > 0:43:05smack in the middle of what should be a national park.
0:43:05 > 0:43:06I can't hack this any more.
0:43:06 > 0:43:08I think I'll drop a cog, give the old car a bit of welly
0:43:08 > 0:43:11and take the high road. Ah, that's better.
0:43:11 > 0:43:14Look at that - here in the command module I have a brilliant view
0:43:14 > 0:43:19of the vines that produce the superb wine of this golden coast.
0:43:19 > 0:43:22And you might ask, if this is the Gold Coast, where's the sea?
0:43:22 > 0:43:25Well, the sea was here, but it was about... Oh, look. Clos de la Roche.
0:43:25 > 0:43:27Another nice little wine out there, actually.
0:43:27 > 0:43:30The sea was here about a million years ago,
0:43:30 > 0:43:32but it receded and left this very fertile valley,
0:43:32 > 0:43:36particularly on my right-hand side here, where, curiously enough,
0:43:36 > 0:43:39wines are about twice as expensive as they are just over there,
0:43:39 > 0:43:41which is, what, 25 yards away.
0:43:41 > 0:43:44Anyway, I have to come fairly clean about all this.
0:43:44 > 0:43:47Yes, I'm arrogant. Yes, I drink a lot.
0:43:47 > 0:43:50But I don't really know a great deal about Burgundy wines.
0:43:50 > 0:43:52You know, everything's been said about it.
0:43:52 > 0:43:55Hugh Johnson, John Arlott, Jancis Robinson.
0:43:55 > 0:43:57Everybody knows all about it by books.
0:43:57 > 0:43:58Research it as much as you like,
0:43:58 > 0:44:00but the best way to find out about Burgundy wine
0:44:00 > 0:44:02is to drive through the countryside
0:44:02 > 0:44:04stopping here and there having a glass.
0:44:04 > 0:44:06And if you can't do that, you should buy my new game,
0:44:06 > 0:44:09which I haven't yet invented, which is going to be called Vinopoly.
0:44:09 > 0:44:12You see? And you throw a six and every time you land on a little
0:44:12 > 0:44:15appellation controlee plot of land you get a super glass of wine.
0:44:15 > 0:44:18Imagine the fun you could have in these cold, British winter evenings
0:44:18 > 0:44:20with an array of... Oh, what's this village here called?
0:44:20 > 0:44:22Missed it, never mind.
0:44:22 > 0:44:26Bottles of Morey-Saint-Denis, Alex Corton, Chambertin,
0:44:26 > 0:44:29arranged warming gently in front of the hearth, throwing sixes
0:44:29 > 0:44:32and drinking your way through a wonderful, wonderful part of France.
0:44:32 > 0:44:35But I'm rabbiting on and I've got some real work to do
0:44:35 > 0:44:38because you know how we like to make these programmes really difficult.
0:44:38 > 0:44:42My producer has invited a few of my yet-to-be-made friends to lunch.
0:44:42 > 0:44:45About 35 of them. Should be quite amusing.
0:44:56 > 0:44:58I'm going to cook them a coq au vin.
0:44:58 > 0:45:01Coq au vin to Burgundy is what a Cornish pasty is to Cornwall.
0:45:01 > 0:45:04It is the national dish of this region.
0:45:04 > 0:45:06And I've had two or three while I've been here
0:45:06 > 0:45:08in two star restaurants, routier restaurants.
0:45:08 > 0:45:10It hasn't been all that good, so my avowed aim today
0:45:10 > 0:45:12is to make the best coq au vin there is,
0:45:12 > 0:45:13otherwise I was going to eat my hat.
0:45:13 > 0:45:16Anyway, Clive, come down, let's look at the ingredients as we normally do.
0:45:16 > 0:45:19The most important thing, and look at this, my darlings,
0:45:19 > 0:45:2135 lots of chicken.
0:45:21 > 0:45:23There are 70 pieces there, OK?
0:45:23 > 0:45:27It's a free-range chicken raised by a farmer. We have some mushrooms, OK?
0:45:27 > 0:45:30Mushrooms, champignon de Paris, they're called.
0:45:30 > 0:45:32We have bay leaves and thyme, OK?
0:45:32 > 0:45:35Clive, come on round a little bit, if you will.
0:45:35 > 0:45:37Parsley, garlic, salted smoked bacon,
0:45:37 > 0:45:41which I'm going to cut up into little cubes,
0:45:41 > 0:45:44carrots, onions and, over here a bit,
0:45:44 > 0:45:47last but absolutely not least, Gevrey-Chambertin,
0:45:47 > 0:45:50one of the finest Burgundy wines in the area.
0:45:50 > 0:45:53Now, what I've got to do, I've got to chop up all these little bits,
0:45:53 > 0:45:55so, Clive, I know this is a bit difficult but I am under
0:45:55 > 0:45:59supreme pressure here, chop things up like that into small cubes.
0:45:59 > 0:46:01I've got to chop up onions and things,
0:46:01 > 0:46:03but to help myself I've done a bit of that already.
0:46:03 > 0:46:07Come over here and have a look into my pot. If I can take that off.
0:46:07 > 0:46:10So I've chopped up the bits of bacon, carrots and onion
0:46:10 > 0:46:14already frying away in there. Quite happy about that?
0:46:14 > 0:46:15And they're nice and golden brown.
0:46:15 > 0:46:18Now I've got to dust these pieces of chicken
0:46:18 > 0:46:21into some flour like that, just a tiny bit.
0:46:21 > 0:46:24I have to put a little bit of salt on like that.
0:46:24 > 0:46:26A little bit of pepper, you don't have to do that,
0:46:26 > 0:46:29we're not really worried about that, and it goes into the pot
0:46:29 > 0:46:31and hundreds of those go into the pot.
0:46:31 > 0:46:34Now, this is where I can't explain exactly what we are doing.
0:46:34 > 0:46:37I've also got to prepare an hors d'oeuvres for 35 people.
0:46:37 > 0:46:39You go for a walk round the fields,
0:46:39 > 0:46:41see how they're down there picking the grapes
0:46:41 > 0:46:42and working up the appetite.
0:46:42 > 0:46:45They're going to crucify me if I don't do it properly,
0:46:45 > 0:46:48so I'll see you back in a minute, OK?
0:46:48 > 0:46:52# Gevrey-Chambertin Is the name of the vin
0:46:52 > 0:46:55# The leaves understand It's the best in the land
0:46:55 > 0:46:59# Grape on the vine Will soon turn to wine
0:46:59 > 0:47:03# And we'll drink it, drink it
0:47:04 > 0:47:08# Food without some wine Means the sun does not shine
0:47:08 > 0:47:12# But never mind Everything will be fine
0:47:12 > 0:47:16# We have a hunch That this little lunch
0:47:16 > 0:47:19# Will be vraiment tres bon
0:47:20 > 0:47:24# We have a hunch That this little lunch
0:47:24 > 0:47:27# Will be vraiment tres bon. #
0:47:31 > 0:47:35'Ah, yes - here's one of my new chums, Rene Leclerc.
0:47:35 > 0:47:37'I know he looks a bit like a player in a Clint Eastwood movie,
0:47:37 > 0:47:41'but he makes great wine, and in the old-fashioned way.
0:47:41 > 0:47:44'Like all true creative geniuses, people like me and my producer,
0:47:44 > 0:47:47'he's very passionate for his wine,
0:47:47 > 0:47:49'and also the ladies that pick the grapes.
0:47:49 > 0:47:52'In fact, his wife told me, with a bit of a smile,
0:47:52 > 0:47:54'he married her not only for love
0:47:54 > 0:47:56'but also for the few hectares that she owned.
0:47:56 > 0:47:59'They're a philosophical lot, aren't they, the French?'
0:48:00 > 0:48:02Hello. I'm glad you enjoyed that piece,
0:48:02 > 0:48:05I hope you enjoyed that little romp around the wine fields.
0:48:05 > 0:48:07We've had every kind of disaster here.
0:48:07 > 0:48:10We've had a power cut, I've got half of the chicken, the coq au vin,
0:48:10 > 0:48:12cooking on the other side of the road
0:48:12 > 0:48:14and I'll just finish it off now with a last little drop
0:48:14 > 0:48:16of beautiful Gevrey-Chambertin,
0:48:16 > 0:48:21the rich burgundy wine that goes into this fabulous dish, coq au vin.
0:48:21 > 0:48:26Now just, if I may, to recap... There it is, doesn't it look nice?
0:48:26 > 0:48:30Just to recap, I fried the chicken with smoked bacon, mushrooms
0:48:30 > 0:48:32and onions, little pieces of carrot.
0:48:32 > 0:48:35I put it into this big casserole, then the electricity went
0:48:35 > 0:48:37so I took half of the chicken across the other side of the road,
0:48:37 > 0:48:39carried on frying it over there.
0:48:39 > 0:48:41Brought it back into this one, poured in the red wine,
0:48:41 > 0:48:46added bay leaves, thyme, salt, pepper, garlic and Gevrey-Chambertin.
0:48:47 > 0:48:48Which is damn good.
0:48:48 > 0:48:51But these chaps are about to charge through the fields any moment.
0:48:51 > 0:48:54Just one little point, by the way. I'm actually drinking a kir here,
0:48:54 > 0:48:56and all of those of you who think a kir
0:48:56 > 0:48:59is white Bourgogne Aligote with blackcurrant liqueur in
0:48:59 > 0:49:02can be wrong because Gevrey-Chambertin
0:49:02 > 0:49:05and blackcurrant liqueur is superb and it is still called a kir.
0:49:07 > 0:49:09It's 12 o'clock and I'd had a Dickens of a morning trying to get
0:49:09 > 0:49:12this coq au vin together, what with the electricity cuts and all,
0:49:12 > 0:49:15and the first meal must be brilliant
0:49:15 > 0:49:17so I thought I'd go in and give them a few words.
0:49:17 > 0:49:18If necessary, of excuse.
0:49:18 > 0:49:22Si je peux vous silencer pour un instant, je voudrais faire...
0:49:22 > 0:49:27Ta gueule, s'il vous plait! Bon. Excusez-moi.
0:49:27 > 0:49:30Je voudrais faire tous mes excuses pour ce repas degueulasse.
0:49:30 > 0:49:33J'ai fait mes meilleurs efforts mais
0:49:33 > 0:49:38nous avons une coupage de l'electricite pendant le...truc.
0:49:38 > 0:49:41Moi, je ne suis pas habitue a cuisiner pour 35 personnes.
0:49:41 > 0:49:47J'espere que dans votres petites enveloppes de paie au fin de recolte
0:49:47 > 0:49:55il sera un petit supplement pour vous pour supporter ce merde
0:49:55 > 0:49:57que j'avais fait aujourd'hui.
0:49:57 > 0:50:04Je vous souhaite une bonne recolte et une bonne semaine. Merci beaucoup.
0:50:04 > 0:50:06APPLAUSE
0:50:09 > 0:50:12You'll be pleased to know my fears were totally groundless.
0:50:12 > 0:50:15They destroyed the tuna fish and tomato salad,
0:50:15 > 0:50:18they whacked away the celeriac and mayonnaise, the radishes,
0:50:18 > 0:50:21they tucked into the coq au vin like you couldn't believe
0:50:21 > 0:50:24and the gratin of potatoes was swooped away.
0:50:24 > 0:50:26In fact, they enjoyed it so much and Rene was so happy
0:50:26 > 0:50:31he invited me for a very special drink.
0:50:31 > 0:50:34THEY SPEAK IN FRENCH
0:50:36 > 0:50:39'Now, we thought that subtitles would be a bit naff here
0:50:39 > 0:50:42'so I'm going to sort of translate what he's saying as we're going along.
0:50:42 > 0:50:44'First of all, he's telling me to go in ahead of him.
0:50:44 > 0:50:47'I'm sure you understand that.
0:50:47 > 0:50:50'And he's got 110,000 bottles here.
0:50:52 > 0:50:55'I just said, "I suppose you could hang one on here in a major way
0:50:55 > 0:50:56'"with this lot," but he said,
0:50:56 > 0:50:59'"Yes, but only with a couple of really attractive women, though."
0:50:59 > 0:51:01'76 wine.
0:51:04 > 0:51:08'Ah, here's some stuff. 1980. Should be very good indeed.
0:51:11 > 0:51:13'I had a really good time here. I have to tell you that.
0:51:13 > 0:51:15'I feel as if it was only yesterday.
0:51:23 > 0:51:25'I'm asking him, you know,
0:51:25 > 0:51:27'"Do you think it is a bit too cool to drink the wine this way?"
0:51:27 > 0:51:32'And he says, no, this business of heating wine up to room temperature
0:51:32 > 0:51:34'is a bit of nonsense, really, and, in fact, had a good reason
0:51:34 > 0:51:38'to exist in that way if you lived in a very, very cold chateau,
0:51:38 > 0:51:41'but otherwise it really spoils the wine to warm it.
0:51:54 > 0:51:57Hoo!
0:51:57 > 0:51:59'That was me saying, "Gosh, this is really good."
0:52:04 > 0:52:06'Yes, and if it's too warm, too chambred,
0:52:06 > 0:52:09'it just wouldn't be up to standard like that.
0:52:16 > 0:52:19'"Do you sell this around the place?"
0:52:19 > 0:52:22THEY CONVERSE IN FRENCH
0:52:32 > 0:52:34There's something which is quite good.
0:52:34 > 0:52:37There's one thing that me and President Reagan have got in common
0:52:37 > 0:52:40is Gevrey-Chambertin, made by Rene Leclerc,
0:52:40 > 0:52:42because when one of the French prime ministers went over
0:52:42 > 0:52:47for a little entente cordiale, the best way to do it was with his wine.
0:52:47 > 0:52:49I think that's quite amazing.
0:53:01 > 0:53:04A classic serving of Keith Floyd there.
0:53:04 > 0:53:06Now, we are not cooking live in the studio today
0:53:06 > 0:53:09so instead we are indulging in some of the fantastic cooking
0:53:09 > 0:53:11from the Saturday Kitchen back catalogue.
0:53:11 > 0:53:13Still to come on today's Best Bites,
0:53:13 > 0:53:16Jason Atherton already had a respectable position
0:53:16 > 0:53:18on our omelette challenge leaderboard,
0:53:18 > 0:53:20but it was Nathan Outlaw's very first time.
0:53:20 > 0:53:22Find out who wins a little bit later on.
0:53:22 > 0:53:25Tony Tobin gets into the summer spirit
0:53:25 > 0:53:28and serves up a home-made spicy pork burger.
0:53:28 > 0:53:30He serves the burger with chilli mayo,
0:53:30 > 0:53:33beer-battered onion rings, griddled pineapple and Gruyere cheese,
0:53:33 > 0:53:37and Ruby Wax faced her Food Heaven or Food Hell.
0:53:37 > 0:53:39Would she get her Food Heaven, lamb, with my roast lamb chops
0:53:39 > 0:53:41stuffed with chicken and mushroom mousse
0:53:41 > 0:53:43served with Parisian potatoes and veg,
0:53:43 > 0:53:46or would she get her dreaded Food Hell, rice pudding -
0:53:46 > 0:53:49and my clotted cream rice pudding with caramelised pineapple?
0:53:49 > 0:53:52Find out what she gets to eat at the end of today's show.
0:53:52 > 0:53:55Now, the next time you reach for that bottle of salad cream
0:53:55 > 0:53:58I think you should shut the cupboard and make it yourself.
0:53:58 > 0:54:00And here's Lawrence Keogh when he was still at Roast restaurant
0:54:00 > 0:54:02to show us how it's made.
0:54:02 > 0:54:03So what are we cooking today then?
0:54:03 > 0:54:06We've got sea trout, we've got cold poached sea trout.
0:54:06 > 0:54:09We're going to make a court-bouillon with all the vegetables,
0:54:09 > 0:54:11water, vinegar, onions, fennel, leeks and vinegar.
0:54:11 > 0:54:15Bring that to the boil, pour it over the sea trout and clingfilm it.
0:54:15 > 0:54:18- And we've got samphire with that and...?- Samphire.- Tomatoes.
0:54:18 > 0:54:20We'll get onto these tomatoes a little bit later.
0:54:20 > 0:54:23- And we're going to make salad cream. - We're going to MAKE salad cream.
0:54:23 > 0:54:26- All right, first of all I'm going to make the court-bouillon.- Right.
0:54:26 > 0:54:29- What are you doing with the...? - I'm going to portion the salmon.
0:54:29 > 0:54:31- Sea trout.- Sea trout. - It looks like salmon.
0:54:31 > 0:54:32I owe you 10p, don't I?
0:54:32 > 0:54:37- We said in rehearsals if I get it wrong I'm going 10p.- Sea trout.
0:54:37 > 0:54:39- We're using sea trout.- Yeah.
0:54:39 > 0:54:42- So tell us a bit about sea trout, because it's...- Sea trout?- Yeah.
0:54:42 > 0:54:44Well, it's migratory.
0:54:44 > 0:54:46It starts off in fresh water,
0:54:46 > 0:54:47it goes into the sea
0:54:47 > 0:54:50and comes back to fresh water, you know, so...
0:54:50 > 0:54:53It's a lovely fish. It's in season now so you should use it
0:54:53 > 0:54:56and the price is good. This is boiling hot court-bouillon.
0:54:56 > 0:54:58It's got the vinegar and the vegetables,
0:54:58 > 0:55:00- which have been boiling for about 20 minutes.- Yeah.
0:55:00 > 0:55:04You get the hot pan and just pour it straight over, like so.
0:55:04 > 0:55:06Court-bouillon is a great way of cooking,
0:55:06 > 0:55:08but particularly with, sort of, white veg.
0:55:08 > 0:55:10That's what you're looking for with this, really,
0:55:10 > 0:55:11although I'm using a carrot
0:55:11 > 0:55:14you want things like a little bit of leek, some fennel,
0:55:14 > 0:55:16aniseedy sort of flavour, some lemon.
0:55:16 > 0:55:17- No garlic in there?- No garlic.
0:55:17 > 0:55:19Put the clingfilm over the top
0:55:19 > 0:55:22and when this is cold that salmon is going to be just right.
0:55:22 > 0:55:24So what you've done is heated that up.
0:55:24 > 0:55:26Literally I'll show you how to make it right now.
0:55:26 > 0:55:29- I mean, it's so simple. - We'll just leave it out the way.
0:55:29 > 0:55:31So we take the water, which we've got in here.
0:55:31 > 0:55:33Straight into a nice hot pan.
0:55:33 > 0:55:36Then we go, we've got the bay leaf, salt and the peppercorns.
0:55:36 > 0:55:39Meanwhile I'm going to get the salad cream on.
0:55:39 > 0:55:41Thyme, parsley, all the veg in. The vinegar goes in.
0:55:41 > 0:55:44- Vinegar is quite important with this, isn't it?- Yes.
0:55:44 > 0:55:47Sometimes you can put lemon in there, but you've put vinegar in.
0:55:47 > 0:55:49- It sets the fish as well, doesn't it?- Yeah.
0:55:49 > 0:55:51I'm going to put the flour and English mustard powder...
0:55:51 > 0:55:55Now, if you ever want to know how to make your own salad cream, this is how to do it.
0:55:55 > 0:55:58- So I've got the flour.- OK. - We've got English mustard powder.
0:55:58 > 0:56:01Sugar, you can reduce the sugar if you want it not too sweet.
0:56:01 > 0:56:03That's the important start to it. You make it...
0:56:03 > 0:56:05If you've made a bechamel before, for, like,
0:56:05 > 0:56:08a cheese sauce or something like that, this is a good way to start.
0:56:08 > 0:56:11Instead of using the butter, use olive oil to get the paste going.
0:56:11 > 0:56:14- Right. - I'm just going to get a wooden spoon.
0:56:14 > 0:56:17OK, move that off to one side.
0:56:17 > 0:56:19I'll just grab a wooden spoon or I'll use one of the spatulas here.
0:56:19 > 0:56:24So you just get that going, a little paste. And just moisten it.
0:56:24 > 0:56:27- Now, you want to cook the samphire as well.- Just very quickly in water.
0:56:27 > 0:56:30We used this a couple of weeks ago but that was rock samphire. This is normal samphire.
0:56:30 > 0:56:32I'll tell you a story about rock samphire.
0:56:32 > 0:56:36In Elizabethan times it was a precarious pastime to do it
0:56:36 > 0:56:40because it was growing on rocks and people used to die picking it.
0:56:40 > 0:56:44But the samphire, the other name for samphire is glasswort
0:56:44 > 0:56:47because glasswort, when it was cooked,
0:56:47 > 0:56:51the ashes would make glass so all the glass factories were by the coast
0:56:51 > 0:56:53and that's where they were gathering...
0:56:53 > 0:56:55It came from the name St Pierre, didn't it?
0:56:55 > 0:56:58St Pierre fish, St Pierre in France. Patron saints of fishermen.
0:56:58 > 0:57:01Just like the... Oh, I've just lost a bit of roux there, chef.
0:57:01 > 0:57:05- And I believe this stuff was used to make soap.- That's right, it was.
0:57:05 > 0:57:08- There you go. - So it's got all manner of uses.
0:57:08 > 0:57:13- I'm just going to get this...- This is like a thick, thick paste, isn't it?
0:57:13 > 0:57:16Yeah. What I'll do, just crack an egg in there.
0:57:16 > 0:57:20What you do is just pour the milk straight on top. So that's an egg...
0:57:21 > 0:57:23Give that just a light whisk in.
0:57:23 > 0:57:25You've got, this is cold milk,
0:57:25 > 0:57:27so if you're doing the bechamel, you warm the milk.
0:57:27 > 0:57:29So you're making your own salad cream
0:57:29 > 0:57:31and that fella over there uses bought-in ketchup.
0:57:31 > 0:57:34- It's unbelievable. - Nothing wrong with that. Nothing wrong with that, James.
0:57:34 > 0:57:38- So the idea is you carefully stir it as we go?- Yeah.
0:57:38 > 0:57:40Just, I don't want to get it all over the stove.
0:57:40 > 0:57:42Janet's watching.
0:57:42 > 0:57:46There you go. If we get a bit of that and then mix it.
0:57:46 > 0:57:48Yeah, you start doing that.
0:57:48 > 0:57:51So the idea is you start off with a little bit...
0:57:51 > 0:57:55Just gradually bring the sauce up to a nice velvety... I'll take the...
0:57:55 > 0:57:57- I'll do it.- You crack on.
0:57:57 > 0:58:00There you go. That's it, lovely. I'll take this.
0:58:00 > 0:58:02Now last time you were on you cooked your famous breakfast
0:58:02 > 0:58:03that you won the awards for.
0:58:03 > 0:58:06Yeah, we got Best Breakfast award in London.
0:58:06 > 0:58:08God knows why I done that.
0:58:08 > 0:58:11But, I mean, Roast, anybody that hasn't been,
0:58:11 > 0:58:13it is an interesting restaurant
0:58:13 > 0:58:17because it literally overlooks the famous Borough Market.
0:58:17 > 0:58:20Yeah, and the menu reflects the best of British seasonal produce,
0:58:20 > 0:58:23so it's quite a lot of work to keep the menu fresh,
0:58:23 > 0:58:25like you've just said, you're using Jersey Royals.
0:58:25 > 0:58:27The Jersey Royals are just finishing,
0:58:27 > 0:58:30the next potato we're using on the menu is Cornish New.
0:58:30 > 0:58:33Next week we're going to go to Duke of York Reds,
0:58:33 > 0:58:34so that's how tight.
0:58:34 > 0:58:37We're all over it like a rash, so to speak, keep on top of it all.
0:58:37 > 0:58:40So now you're going to flavour this with something different.
0:58:40 > 0:58:42Yeah. In the fridge... just grab that bowl out for me.
0:58:42 > 0:58:44So you cook this for how long?
0:58:44 > 0:58:46Just bring it to the simmer, give it about 10 minutes,
0:58:46 > 0:58:49just to let it cook out like a roux, just cook it out.
0:58:50 > 0:58:52- Vanilla.- Vanilla. I know.
0:58:52 > 0:58:54- Vanilla in salad cream.- Just try it.
0:58:54 > 0:58:56Just trust me.
0:58:56 > 0:58:58Cold poached salmon or cold poached sea trout
0:58:58 > 0:59:01and you try that with it on the side. It's delicious.
0:59:01 > 0:59:03What I like about this salad is that it is so summery.
0:59:03 > 0:59:07- These tomatoes, look at the colour. - Vanilla in salad cream, Alan?
0:59:07 > 0:59:10- It sounds very nice.- It's not rank, is it?- I'm all for vanilla.
0:59:10 > 0:59:12- Can't be rank.- All for vanilla.
0:59:12 > 0:59:14If you can keep the vanilla...
0:59:14 > 0:59:16you can keep the salad cream in a jar in a fridge.
0:59:16 > 0:59:19It lasts about a week, this fresh salad cream.
0:59:19 > 0:59:21Now when you think of British food you think of, you know,
0:59:21 > 0:59:24meat and stuff like that, stews, particularly in the restaurant
0:59:24 > 0:59:27is it quite difficult doing stuff for vegetarians?
0:59:27 > 0:59:29No, I mean, it's a good test for us, though, you know.
0:59:29 > 0:59:32We have a lovely globe artichoke on the menu at the moment
0:59:32 > 0:59:33stuffed with smoked garlic spinach
0:59:33 > 0:59:36and the garlic we buy is from the Isle of Wight,
0:59:36 > 0:59:39so we're trying to source as much seasonal British produce as possible.
0:59:39 > 0:59:42- The Isle of Wight is very famous for garlic, isn't it?- It is, yeah.
0:59:42 > 0:59:46I believe it's the reflection of the light of the ocean
0:59:46 > 0:59:49that makes the most amazing garlic. Look at these tomatoes.
0:59:49 > 0:59:53Now, I would ask you what these are. These are heritage tomatoes.
0:59:53 > 0:59:56Oh, they've got some weird names. Weird and wonderful names.
0:59:56 > 0:59:58- What's this one called?- Pass. - Go on.- Get me coat.
0:59:58 > 1:00:01I knew he was prepared. I've got my little list here.
1:00:01 > 1:00:03You want to know what these are called? I think these are fantastic.
1:00:03 > 1:00:09- This one... Where are we? This one. What's this one called?- Carry on.
1:00:09 > 1:00:11Yeah, carry on.
1:00:11 > 1:00:15The Black Sea Man tomato, Speckled Roman, Nebraska Wedding tomato.
1:00:15 > 1:00:17Cherokee Purple tomato.
1:00:17 > 1:00:20But if you look at it, look at these fantastic colours.
1:00:20 > 1:00:23They're all heritage tomatoes,
1:00:23 > 1:00:26but they've got an individual flavour, haven't they?
1:00:26 > 1:00:29Yeah, and different levels of sweetness as well.
1:00:29 > 1:00:32I'm just going to take the skin off the salmon. This is one we poached.
1:00:32 > 1:00:36These are the old tomatoes, quite difficult to grow. Yeah.
1:00:36 > 1:00:38But they're called heirloom tomatoes.
1:00:38 > 1:00:41OK, so we've got our fish here. Now you're just taking the...
1:00:41 > 1:00:42Just taking the blood line out.
1:00:42 > 1:00:46I'll just give it a gentle scrape. Take it off.
1:00:48 > 1:00:51It's a nice, summery dish. Something nice to eat. Put that...
1:00:51 > 1:00:56- If you do the heritage stack for me. - Yeah.- I'll get that...
1:00:56 > 1:01:02- Is that vanilla...?- No, it's there. - Oh, you scraped it for me. Good man.
1:01:02 > 1:01:04I've opened it up, ready for you, if you just want to scrape it.
1:01:04 > 1:01:07- The vanilla goes in at the last minute?- Yeah, just flavour...
1:01:07 > 1:01:08Some of this vanilla in there,
1:01:08 > 1:01:12just give it a little scrape and just stir it in.
1:01:12 > 1:01:13Now, the idea is you just, what?
1:01:13 > 1:01:15Layer these different sort of tomatoes?
1:01:15 > 1:01:18Yeah, the fattest one on the bottom and build them up, each layer.
1:01:18 > 1:01:20- There you go.- OK, scrape some of that in there.
1:01:20 > 1:01:22All these different colours.
1:01:22 > 1:01:26I have to say, they look fantastic. All the different colours there.
1:01:26 > 1:01:27And this one on the top. Just salt, pepper?
1:01:27 > 1:01:30Yeah, that's it. A nice little stack.
1:01:30 > 1:01:34- And then we'll put the samphire on the side.- There you go.
1:01:34 > 1:01:37- That's it. Lovely. That's that one. - There you go.
1:01:37 > 1:01:39Then the vanilla's gone in there right at the last minute?
1:01:39 > 1:01:41Yeah. I ain't got much seeds out of that one.
1:01:41 > 1:01:46Must've not been trying hard enough. Let's give it another scrape.
1:01:46 > 1:01:47Give that a stir on the top.
1:01:47 > 1:01:50If you can get that samphire on the plate for me, chef.
1:01:50 > 1:01:51There you go.
1:01:53 > 1:01:55- Scrape all that lot in.- OK. - There you go.
1:01:55 > 1:01:59- I think there's more...- No, there's seeds there, I can see them.
1:01:59 > 1:02:01- So a little bit of that. - Yeah.- It's quite interesting.
1:02:01 > 1:02:03I know vanilla works with fish,
1:02:03 > 1:02:05- I know Rick's cooked it quite a bit as well but...- Yeah.
1:02:05 > 1:02:08There's our samphire. You don't need salt on the samphire.
1:02:08 > 1:02:09It's got its own salt content.
1:02:09 > 1:02:12If we just put a touch of rapeseed on there.
1:02:12 > 1:02:14That's the rapeseed we used earlier, wasn't it?
1:02:14 > 1:02:17- There we go. - Just a few tear drops over the top.
1:02:17 > 1:02:18Alan, ever had samphire before?
1:02:18 > 1:02:21It's often pickled in jars and it puts people off.
1:02:21 > 1:02:23- I don't know if I have. - Fresh is just...- There we go.
1:02:23 > 1:02:26- Crunchy and salty.- Lovely. - Do you want to do a cheffy...?
1:02:28 > 1:02:30- No.- No.- Remind us what that dish is.
1:02:30 > 1:02:33We've got cold-poached sea trout, heritage tomatoes, samphire
1:02:33 > 1:02:34and vanilla salad cream.
1:02:34 > 1:02:37I'll just show you that. It looks...
1:02:37 > 1:02:39and, I'm sure, tastes delicious.
1:02:44 > 1:02:47There we go, right. Vanilla salad cream. A first for me.
1:02:47 > 1:02:50I'm sure a first for you as well.
1:02:50 > 1:02:52- Wow.- Dig in. Tell us what you think of that.
1:02:52 > 1:02:55- It's a good dish, though, isn't it? - He called it John West this morning.
1:02:55 > 1:02:59But it... It is a good way of cooking fish and often people...
1:02:59 > 1:03:02You learn it at college... And they do it a lot in France.
1:03:02 > 1:03:05Yeah, and even with smoked haddock, when we use hot milk
1:03:05 > 1:03:07and pour it over the haddock in cling film,
1:03:07 > 1:03:08it comes out lovely, doesn't it?
1:03:08 > 1:03:11- I'm getting a bit of vanilla but I'm getting more mustardy.- Are you?
1:03:11 > 1:03:13- More mustardy.- Yeah. Mm.
1:03:13 > 1:03:15Yeah. Yeah. Mm, mm.
1:03:15 > 1:03:18LAUGHTER
1:03:18 > 1:03:20Nearly five out of ten.
1:03:20 > 1:03:23What you think of the tomatoes, heritage tomatoes?
1:03:23 > 1:03:25- Yeah, they're tomato-y. - Taste how a tomato should be?
1:03:25 > 1:03:27Even though they're green, they taste red.
1:03:27 > 1:03:30Even though they are green? Well, they're vintage, heritage ones.
1:03:30 > 1:03:32Exactly, vintage, heirloom tomatoes.
1:03:32 > 1:03:34These two haven't eaten for a week!
1:03:34 > 1:03:37So the level of rankness on that, what do you reckon?
1:03:37 > 1:03:38No, that's very nice.
1:03:38 > 1:03:41I don't normally go in for creamy, gooey muck.
1:03:41 > 1:03:44LAUGHTER
1:03:44 > 1:03:47- Tom?- So you've pulled it off there. - It is a nice, light, summery dish.
1:03:47 > 1:03:50At least you don't just chuck a knob of butter on for no reason.
1:03:50 > 1:03:51Yeah, that's what I would do.
1:03:56 > 1:03:59So now you know - vanilla definitely goes with fish.
1:03:59 > 1:04:02Now it's time for the omelette challenge novice, Nathan Outlaw,
1:04:02 > 1:04:04to attempt to get on to the leaderboard.
1:04:04 > 1:04:07But would Jason Aston put him off? Take a look at this.
1:04:07 > 1:04:08Let's get down to business.
1:04:08 > 1:04:11The chefs on the show battle it out against the clock and each other
1:04:11 > 1:04:13to test how fast they make a three-egg omelette.
1:04:13 > 1:04:15Nathan, it's your first go at this.
1:04:15 > 1:04:17Anybody on the board you'd like to beat?
1:04:17 > 1:04:20There's a few old bosses on there, especially that one there.
1:04:20 > 1:04:22- That one there.- Yeah.- Mr Rick Stein. And the other one being...?
1:04:22 > 1:04:26- Mr Campbell.- You've got a long way to go. He's sixth at the moment.
1:04:26 > 1:04:30- He's very quick.- Jason, 28 seconds at the moment. Pretty good.
1:04:30 > 1:04:32It would've been originally but down here at the moment.
1:04:32 > 1:04:35Yeah, I'm sort of lurking around there somewhere.
1:04:35 > 1:04:36Not for you to disqualify me...
1:04:36 > 1:04:38Five weeks in Cape Town, maybe you practised.
1:04:38 > 1:04:40You can choose ingredients from in front of you,
1:04:40 > 1:04:43I'll make sure it's an omelette, not scrambled eggs.
1:04:43 > 1:04:44Put the clocks on the screen, please.
1:04:44 > 1:04:47This is just for you at home, to see how they're doing.
1:04:47 > 1:04:49- Come on, big fella. - Right, are you ready?
1:04:49 > 1:04:52Three-egg omelette, cooked as fast as you can. Three, two, one, go.
1:04:55 > 1:04:56Have they been practising?
1:04:58 > 1:05:00Nathan obviously hasn't.
1:05:00 > 1:05:02LAUGHTER
1:05:02 > 1:05:04You can pick the shell out afterwards. It's fine.
1:05:04 > 1:05:07Yeah, you'll pick the shell out afterwards!
1:05:07 > 1:05:10- It must be cooked, it must be cooked.- I know, yeah.
1:05:10 > 1:05:11It must be cooked.
1:05:11 > 1:05:13GONG
1:05:13 > 1:05:16- GONG - Oh, no, look at that!
1:05:17 > 1:05:21It is unbelievable how I'm still alive on a Sunday afternoon.
1:05:21 > 1:05:23Look. I think mine's more cooked.
1:05:23 > 1:05:25- CREW GROANS - Eh?
1:05:25 > 1:05:27There's nothing wrong with that omelette, James.
1:05:27 > 1:05:29- What's wrong with that?- No, no...
1:05:29 > 1:05:31I just like things a little bit undercooked.
1:05:31 > 1:05:33Warmed.
1:05:33 > 1:05:36- Yeah, it's lovely(!) Right... - It's cooked a bit more.
1:05:36 > 1:05:38Funnily enough, it didn't look like an omelette
1:05:38 > 1:05:39when it first got put in the pan...
1:05:41 > 1:05:43But I call that about a two-and-a-quarter-egg omelette,
1:05:43 > 1:05:46cos the rest of it's still stuck in the pan.
1:05:46 > 1:05:48See, look...
1:05:48 > 1:05:49Still stuck there.
1:05:49 > 1:05:51I...
1:05:51 > 1:05:52- Come on.- Jason.
1:05:56 > 1:05:58Ooh...
1:05:58 > 1:06:01- He's quicker than me.- You think you beat your time?- I don't know James.
1:06:01 > 1:06:04You did, you did it in 21.4. But that is no omelette...
1:06:04 > 1:06:06- I know, I was waiting for that! - LAUGHTER
1:06:06 > 1:06:08Nathan.
1:06:08 > 1:06:12It's got to be about 26, 27, something like that.
1:06:12 > 1:06:15- But it's not...- It's your first time on Saturday Kitchen.
1:06:15 > 1:06:17It was so quick that the butter is still in a lump
1:06:17 > 1:06:19but that WAS an omelette.
1:06:19 > 1:06:23You did it in 22.96 seconds, so just outside.
1:06:23 > 1:06:25APPLAUSE
1:06:25 > 1:06:28- Well done, big fella. - You definitely beat Rick Stein.
1:06:28 > 1:06:31You've got a long way to go before you get to Mr Campbell up there.
1:06:31 > 1:06:32Maybe next time.
1:06:36 > 1:06:38Well done, Nathan. Just!
1:06:38 > 1:06:40Now, burgers don't always have to be beef,
1:06:40 > 1:06:43so get ready for the ultimate pork burger recipe
1:06:43 > 1:06:45from the brilliant Tony Tobin.
1:06:45 > 1:06:47Tony, great to have you on the show. Your first time.
1:06:47 > 1:06:48Good to be here, yeah.
1:06:48 > 1:06:51- I won't take the mick out of your shirt any more.- Thanks.
1:06:51 > 1:06:52So what are we cooking?
1:06:52 > 1:06:54We're going to do a pork burger,
1:06:54 > 1:06:56we're going to spice it up a little bit.
1:06:56 > 1:06:57In here, we have onions, garlic,
1:06:57 > 1:07:00we've got some spices - coriander, cumin, there's chilli,
1:07:00 > 1:07:03we're going to put some pink peppercorns and sage in there.
1:07:03 > 1:07:05We're going to make a chilli mayonnaise to go with it.
1:07:05 > 1:07:07I've got the ingredients here - flour, eggs and beer
1:07:07 > 1:07:09to make a beer batter for some onion rings.
1:07:09 > 1:07:12We'll griddle some fresh pineapple, Gruyere cheese, tomatoes, rocket...
1:07:12 > 1:07:13HE EXHALES
1:07:13 > 1:07:16We have eight minutes. This IS like Ready Steady Cook!
1:07:16 > 1:07:17Go on then, fire away.
1:07:17 > 1:07:20Could you chop me some garlic and some sage first of all?
1:07:20 > 1:07:21That would be good.
1:07:21 > 1:07:24What I'm going to do first of all is I'm going to sweat down some onion
1:07:24 > 1:07:26with the garlic and add some spice to it.
1:07:26 > 1:07:29I'll put a little bit of olive oil into my pan here.
1:07:29 > 1:07:32Now, onions and garlic. Do you think that's the...?
1:07:32 > 1:07:35- Sorry, cheffy chop, there you go. - Very impressive.
1:07:35 > 1:07:37You'll learn to do that in Albert Square, you see,
1:07:37 > 1:07:40- stood behind the counter, doing that.- Stop showing off.
1:07:40 > 1:07:42But onions and garlic in a burger,
1:07:42 > 1:07:45often a lot of people get worried about it and buy burgers.
1:07:45 > 1:07:47It is so easy to make, isn't it?
1:07:47 > 1:07:49You don't have to put onions or garlic in, just use mince.
1:07:49 > 1:07:52Absolutely. And the other thing is if you're making the burgers yourself,
1:07:52 > 1:07:55you know exactly what's in them - the fat content and all like that,
1:07:55 > 1:07:59which I'll come to now. So I'm sweating that off.
1:07:59 > 1:08:01You have the spices in there - onions, garlic...
1:08:01 > 1:08:03Spices, onions, garlic, a little bit of oil,
1:08:03 > 1:08:07I've got the cumin, coriander, the chilli and the pink peppercorns.
1:08:07 > 1:08:08And we just soften that a little bit.
1:08:08 > 1:08:11And then I'm going to add it to my meat, which I have got, pork.
1:08:11 > 1:08:13Obviously, I'm using pork.
1:08:13 > 1:08:16And I'm going to add, actually add some pork fat to it as well,
1:08:16 > 1:08:18the reason being that I've used the fillet of pork,
1:08:18 > 1:08:20so there's not much fat in there.
1:08:20 > 1:08:22So making things like burgers, it can dry out quite quickly
1:08:22 > 1:08:24and it's going to get its moisture from the fat.
1:08:24 > 1:08:27If people don't want to get that, what cut of meat would they go for?
1:08:27 > 1:08:30Something like shoulder, which has got fat and meat mixed together?
1:08:30 > 1:08:32You can do. Yeah, yeah, yeah.
1:08:32 > 1:08:34You can just buy pork mince from the butcher.
1:08:34 > 1:08:36It's important to get that fat content right, isn't it?
1:08:36 > 1:08:38- Otherwise they do dry out. - Absolutely.
1:08:38 > 1:08:41- Too much and they set fire to the barbecue.- Season that with salt.
1:08:41 > 1:08:43Where do you want your sage? In there?
1:08:43 > 1:08:45Can you chop that and put that in there?
1:08:45 > 1:08:46These are sweated down a bit.
1:08:46 > 1:08:48Now, in an ideal world, with time on our hands,
1:08:48 > 1:08:51we'd let that cool down before we added to the pork
1:08:51 > 1:08:52but, obviously, today...
1:08:52 > 1:08:54Now, Silvena - burgers?
1:08:54 > 1:08:57Well, I come from a meatball country,
1:08:57 > 1:09:00the kings and queens of meatballs. But we call them meatballs.
1:09:00 > 1:09:02We don't go for these posh burgers.
1:09:02 > 1:09:04So we spice them up, we put a lot of sour...
1:09:04 > 1:09:06delicious sour dried fruit in it,
1:09:06 > 1:09:08sometimes nuts for a bit of extra texture.
1:09:08 > 1:09:09It actually then becomes good for you.
1:09:09 > 1:09:12But we don't have this namby-pamby fat.
1:09:12 > 1:09:14- Why don't you just go...?- I'm going to get a lot of stick today.
1:09:14 > 1:09:17Why don't you just go and use a piece of regular, standard pork?
1:09:17 > 1:09:19Hey, don't look at me. Ask him.
1:09:19 > 1:09:21I think he's been a bit precious, don't you think?
1:09:21 > 1:09:22You know what? I'm doing...
1:09:22 > 1:09:26I'm doing spiced meatballs, right, which I'm going to flatten down...
1:09:26 > 1:09:30- Oh, he's now flattening them down. - I mean, pork is seriously popular.
1:09:30 > 1:09:33I think it's like 38 percent of the meat that is eaten worldwide
1:09:33 > 1:09:36- is pork.- Exactly.- It's one of the most eaten meats in the world.
1:09:36 > 1:09:38- It is actually very healthy as well. - Very, very healthy.
1:09:38 > 1:09:40It's perceived as being very, very fatty.
1:09:40 > 1:09:43But it's not a very fatty meat at all.
1:09:43 > 1:09:45So I'm going to get a couple of these going.
1:09:45 > 1:09:47While we're doing that, did you slice me up
1:09:47 > 1:09:50a nice, thin slice of pineapple, which we're going to chargrill?
1:09:51 > 1:09:54Do you know, I'm starting to grow my own pineapple at home.
1:09:54 > 1:09:55- Are you really?- Yeah.
1:09:55 > 1:09:58One interesting fact that I found about pineapple,
1:09:58 > 1:10:01when you have a large pineapple, it's sweeter from the bottom...
1:10:01 > 1:10:03- Really?- ..of the pineapple, yeah, than at the top.
1:10:03 > 1:10:06Because, obviously, as it grows, like that,
1:10:06 > 1:10:09- this bit's the older bit. - Oh, OK. There you go.
1:10:09 > 1:10:13You learn something new every day. I'm going to make a beer batter.
1:10:13 > 1:10:18- There you go.- Very impressed here. - Right, beer batter, go on then.
1:10:18 > 1:10:21Beer batter for my onion rings, so I've got some eggs there,
1:10:21 > 1:10:24some flour here, plain flour.
1:10:25 > 1:10:27A little bit of salt going in there.
1:10:27 > 1:10:30Now, tell us a little bit about this batter,
1:10:30 > 1:10:33because, on the show, we've got the Hairy Bikers,
1:10:33 > 1:10:36- they are making something, like a little batter as well.- Are they?
1:10:36 > 1:10:40Yeah, but what about the batter itself? This is a beer batter.
1:10:40 > 1:10:44This is a beer batter. Only because burgers are...
1:10:44 > 1:10:47You know, they lend themselves to barbecues and so does beer,
1:10:47 > 1:10:49so I thought that would...
1:10:49 > 1:10:52- Yeah, and it's always nice to have a little bit left over.- Exactly.
1:10:52 > 1:10:56- More in there?- Yeah, that's fine. - While you are there, why not?
1:10:56 > 1:10:58This is traditional English beer for you.
1:10:58 > 1:11:01The best beer is from Czech, darling.
1:11:01 > 1:11:03Beer?
1:11:03 > 1:11:04Czech.
1:11:04 > 1:11:06It smells like...vinegar.
1:11:06 > 1:11:10- Could you chop me that chilli?- I'll do that.- What the sauce? Ketchup?
1:11:13 > 1:11:15Let's have a few of these lovely, lovely onion rings.
1:11:15 > 1:11:19So with, particularly when you're using a griddle pan like this,
1:11:19 > 1:11:22- you always oil the product, never the pan?- Absolutely.
1:11:22 > 1:11:26Too much oil in the griddle pan and a couple of things happen -
1:11:26 > 1:11:30you don't get those lovely markings, which is the reason we're using it,
1:11:30 > 1:11:32and her indoors has a fit, cos you make such a mess,
1:11:32 > 1:11:36- the way that all the fat splashes all round.- "Her indoors"?
1:11:36 > 1:11:39Her indoors, yeah. Katie. She's watching at the moment,
1:11:39 > 1:11:40if she's out of bed yet.
1:11:40 > 1:11:44I was up very early to come here this morning, James.
1:11:44 > 1:11:45This has a high alcoholic level.
1:11:45 > 1:11:48We're worried about the onion rings being very alcoholic.
1:11:48 > 1:11:49Can we drive after we eat
1:11:49 > 1:11:52the onion rings?
1:11:52 > 1:11:56I'm just, kind of, thinking about how many I could fit in the pan.
1:11:56 > 1:11:58JAMES LAUGHS
1:11:58 > 1:12:00"8.5%". Hello?!
1:12:00 > 1:12:01Yeah.
1:12:02 > 1:12:05Listen, if it's worth drinking, then... But I tell you what I'll do,
1:12:05 > 1:12:08I'm going to also... Let me just wipe this down.
1:12:08 > 1:12:12I've got the little bit of chilli. This is just going in mayonnaise?
1:12:12 > 1:12:15Yes, please. And give that a stir round.
1:12:15 > 1:12:18I'm going to get my bun on. A little bit of olive oil onto my bun.
1:12:18 > 1:12:22Do you want me to get the burgers out? Flip these over?
1:12:22 > 1:12:25Flip these over, that'd be lovely. Pop them in the oven
1:12:25 > 1:12:29- and there's some in the oven ready. - With burgers, it's important
1:12:29 > 1:12:33- to keep them in the fridge, to firm up?- They would normally firm up.
1:12:33 > 1:12:36Our guests would like to ask a question.
1:12:36 > 1:12:38With pork burgers, obviously cos pork's a white meat,
1:12:38 > 1:12:41is it like chicken, where you have to make sure you do cook it
1:12:41 > 1:12:44all the way through or is it like beef, where you could have it rare?
1:12:44 > 1:12:47No, with pork, you need to cook it all the way through,
1:12:47 > 1:12:50because there is a bacteria in there that needs to be killed.
1:12:50 > 1:12:52It's not like beef.
1:12:52 > 1:12:56There's a bacteria that can, kind of, upset your tummy
1:12:56 > 1:12:58if it's not cooked properly.
1:12:58 > 1:13:00Could you slice me up some Gruyere cheese?
1:13:00 > 1:13:03You haven't said anything, Graham. Later, mate, later.
1:13:03 > 1:13:05Bit of cheese.
1:13:05 > 1:13:08And if you could bring me over my plate.
1:13:08 > 1:13:11All we need is Ainsley and we'll feel at home.
1:13:11 > 1:13:12What else?
1:13:12 > 1:13:15- Chilli mayo going in there. - What cheese is this?
1:13:15 > 1:13:17- Gruyere?- Gruyere cheese, yeah. - Lovely.
1:13:17 > 1:13:20- Slice me a piece of that. - Should we be using Bulgarian cheese?
1:13:20 > 1:13:22Swiss Gruyere is good.
1:13:22 > 1:13:26- Kashkaval.- Kashkaval?- Kashkaval. Very well, James. You're learning.
1:13:26 > 1:13:29By the time I start cooking my salmon, you'll be speaking Russian.
1:13:29 > 1:13:31Don't know about that.
1:13:31 > 1:13:34Right, so we've got our cheese - lovely.
1:13:34 > 1:13:36Cheese on the top.
1:13:36 > 1:13:39Normally, I would have sliced that a little bit thinner,
1:13:39 > 1:13:41but as it's your show, I'm going to let you off.
1:13:41 > 1:13:45Just a nice little thin bit of cheese, then put it on and then
1:13:45 > 1:13:49you would finish it just maybe under the grill or pop it in the oven,
1:13:49 > 1:13:53just to melt it a little bit, but we haven't got time for that, so...
1:13:53 > 1:13:55Or just grate it, if you're doing this at home.
1:13:55 > 1:13:58- You could grate it, I suppose. - Bit of that.
1:13:58 > 1:14:01That's lovely. I've got my bun there. I'm going to put a couple of slices
1:14:01 > 1:14:06of tomato on the top there. We've got some lovely rocket here,
1:14:06 > 1:14:09which is going to give it a nice, kind of, peppery taste.
1:14:09 > 1:14:12Another trendy lettuce that has come to the fore now - mizuna.
1:14:12 > 1:14:15- Mizuna's a good one. - Do you think rocket's had its..?
1:14:15 > 1:14:19"Rocket, it's so last week"!
1:14:19 > 1:14:20LAUGHTER
1:14:20 > 1:14:22So, burger's going on the top there...
1:14:24 > 1:14:25..like that. Let that sit.
1:14:25 > 1:14:28Are you hungry, Paul?
1:14:28 > 1:14:30Yeah, I love this. I've got my beer. I'm ready.
1:14:30 > 1:14:33This is beginning to look fantastic.
1:14:33 > 1:14:37We need to top it... with a few...
1:14:40 > 1:14:42- Delicious.- ..lovely onion rings.
1:14:42 > 1:14:46Obviously, this isn't a burger that you can pick up and go like that.
1:14:46 > 1:14:49- Obviously, yeah. - So, this is my spicy pork burger,
1:14:49 > 1:14:53with griddled pineapple, Gruyere cheese and beer-battered onion rings.
1:14:53 > 1:14:55Get it before it falls over. Lovely.
1:14:59 > 1:15:01Right, but the real true taste is in the eating.
1:15:01 > 1:15:04I'll hold it. Stop it from falling over.
1:15:04 > 1:15:07Laurie, you do actually get to eat something. There you go.
1:15:07 > 1:15:10It's looking fantastic. Absolutely glorious. Amazing.
1:15:10 > 1:15:11I don't know where you start!
1:15:11 > 1:15:14- How do you get in?!- Knife and fork.
1:15:14 > 1:15:17- I'm pleased you're the first one. - Kick it off.
1:15:17 > 1:15:20Make it fall over now. The presentation's a cheffy thing.
1:15:20 > 1:15:24- Is that a cheffy thing?- Once you get it, do what you want with it.
1:15:24 > 1:15:26- It's very twee, Tony.- Very twee.
1:15:26 > 1:15:28Just like me.
1:15:28 > 1:15:30- Twee Tony. Tony Twee. - Nice, isn't it?- That's lovely.
1:15:30 > 1:15:35Lovely. Do you want a taste? Pass it down. Paul, dive in.
1:15:35 > 1:15:39Really nice. You could make that with chicken, too, couldn't you?
1:15:39 > 1:15:41I've made it with chicken, with venison
1:15:41 > 1:15:44- and I've even made it with kangaroo. - What about tuna?
1:15:44 > 1:15:46Would be good with tuna.
1:15:46 > 1:15:48What about if you're making it with chicken,
1:15:48 > 1:15:51would you need to use pork fat, as well?
1:15:51 > 1:15:53- I wouldn't, not with chicken.- No?
1:15:53 > 1:15:58No, but you could add some smoked streaky bacon into a chicken,
1:15:58 > 1:16:00so you get a really nice smoky flavour with it.
1:16:00 > 1:16:02That would work really well.
1:16:02 > 1:16:07- Just dice it up, yeah.- Lovely. - A pork aficionado here.
1:16:08 > 1:16:10- It's not meatballs. - Juicy and tender. Mmm.
1:16:10 > 1:16:14- Very, very chunky. Lovely texture.- Chunky!
1:16:19 > 1:16:23Now, that's one big burger stack. Ruby Wax is used to being in charge
1:16:23 > 1:16:26when she's interviewing celebrities from all over the world,
1:16:26 > 1:16:30but she was powerless when she faced her Food Heaven Or Food Hell?
1:16:30 > 1:16:32So, was it main course or dessert? Let's find out.
1:16:32 > 1:16:33Everybody has made
1:16:33 > 1:16:36their minds up.
1:16:36 > 1:16:39- Food Heaven would be lamb, Food Hell would be rice pudding.- Yeah.
1:16:39 > 1:16:43- What do you think these lot have decided?- I think they're not going
1:16:43 > 1:16:44to make me eat the rice.
1:16:44 > 1:16:47You're exactly right. A whitewash - 7-0.
1:16:47 > 1:16:50Lose this out the way. I was quite enjoying that, though,
1:16:50 > 1:16:52the old clotted cream rice pudding.
1:16:52 > 1:16:54First thing, we're going to do our lamb,
1:16:54 > 1:16:57but I'm going to make a stuffing for our lamb and we use this.
1:16:57 > 1:16:59This is a porcini mushroom or a cep. Fresh one.
1:16:59 > 1:17:01- Is this a stove?- Yes.
1:17:01 > 1:17:02It's very hot, all right?
1:17:02 > 1:17:04We are going to slice that.
1:17:04 > 1:17:08If you could do me some Parisian potatoes, please, Henry. Peel that.
1:17:08 > 1:17:12We've got a little Parisian there. These are classically French.
1:17:12 > 1:17:14I thought I would do something classically French for Henry.
1:17:14 > 1:17:16Little bit of cep.
1:17:16 > 1:17:18If you could prepare me the chicken mousse.
1:17:18 > 1:17:21- About two-thirds of that chicken. - Shall I look busy?
1:17:21 > 1:17:23You can...
1:17:23 > 1:17:26- Pop that in there.- Pop.- Yeah.
1:17:26 > 1:17:29The idea of that is we are going to fry this just to give it
1:17:29 > 1:17:31- a little bit of a soften up, first of all.- OK.
1:17:31 > 1:17:33Do you want me to do something?
1:17:33 > 1:17:36You can do something with that, if you want.
1:17:36 > 1:17:39Yeah, I need an implement. Oh! Never did that before.
1:17:40 > 1:17:43- I'll give you one of these. There you go.- Oh, thank you.
1:17:44 > 1:17:46Stir around with that.
1:17:46 > 1:17:49We are going to do a sauce in this one.
1:17:49 > 1:17:52I will actually get the lamb we're going to do.
1:17:52 > 1:17:56We'll get this lamb on first of all.
1:17:58 > 1:18:02- More butter.- Why don't I eat it straight in my mouth?
1:18:02 > 1:18:07- OK. Are they done? - Yeah, they're done. In there.
1:18:07 > 1:18:10- What's in there already? - Chicken.- Oh, right.
1:18:10 > 1:18:13Cos we're using this straight away, there's no need to cool it down.
1:18:13 > 1:18:16We're going to use this straight away.
1:18:16 > 1:18:17You guys are working like women.
1:18:17 > 1:18:19LAUGHTER
1:18:19 > 1:18:21We can just do one thing at a time, though.
1:18:21 > 1:18:24There's the lamb. We're actually going to be able to make these.
1:18:24 > 1:18:29- Right.- These are the lamb chops. - Right.
1:18:31 > 1:18:33- I'll explain it in a second. - Yeah, please do.
1:18:33 > 1:18:37You are wondering what they are wrapped in, aren't you?
1:18:37 > 1:18:40That's our... Look at that. That's our nice little paste.
1:18:40 > 1:18:45What we're going to do - just add a little bit of black pepper on there.
1:18:45 > 1:18:47Heat that up, heat that up.
1:18:47 > 1:18:49- Put that one on there. All right?- Mm-hm.
1:18:49 > 1:18:53Now, we are going to make this paste. What we'll do with this...
1:18:53 > 1:18:58- You got your potatoes?- Yep. - These are little Parisian potatoes.
1:18:58 > 1:19:02- Into the butter.- Yep.- Yep. - Some butter in there.
1:19:02 > 1:19:05- We are going to colour those. - Colour them?- Just a touch
1:19:05 > 1:19:08- and then we'll cook them in water. - Right.
1:19:08 > 1:19:11Straight in. Like that.
1:19:11 > 1:19:14Rather than cook them in water, we cook them in this.
1:19:14 > 1:19:15What is that, Coke?
1:19:15 > 1:19:16LAUGHTER
1:19:16 > 1:19:19- It's jelly.- No, this is veal stock.
1:19:20 > 1:19:23- Oh.- You don't need all that. It's just a little.
1:19:23 > 1:19:25When it sets, it goes like this.
1:19:25 > 1:19:30- I don't even want to know how you made that!- It's nice.
1:19:31 > 1:19:33I'm going to put these over.
1:19:33 > 1:19:36- This our lamb.- You know what my question is?- What's that?
1:19:36 > 1:19:39I'm coming on to that one. That is coming next.
1:19:39 > 1:19:42- OK.- Take this whole lot. Straight in the oven.
1:19:42 > 1:19:46These chops only take about seven minutes.
1:19:46 > 1:19:49Right, our Parisian potatoes, we have got that on there.
1:19:49 > 1:19:53Now the veg, we are getting on in a second, and our sauce.
1:19:53 > 1:19:56- The sauce, we've got to glaze this. - It's a hive of activity.
1:19:56 > 1:20:03- What is that sauce?- Red wine and this. This is veal stock
1:20:03 > 1:20:06- or beef stock. - Did you make that earlier?
1:20:06 > 1:20:09- You can actually buy this from the supermarket.- Really?
1:20:09 > 1:20:12- And it looks like that?- Yep. When it sets, it goes like that.
1:20:12 > 1:20:17When it's cold. So, we've got that. How are we doing, Henry, with our..?
1:20:17 > 1:20:20- Turnips are there. - Turnips are there.
1:20:20 > 1:20:22We get on to our other veg. Water.
1:20:22 > 1:20:25We are cooking this in the style of Vichy, which is
1:20:25 > 1:20:33water, butter, sugar and we use our turnips and throw them in.
1:20:33 > 1:20:35I have never seen this much activity!
1:20:35 > 1:20:40This is a town in France, they cook their veg like this
1:20:40 > 1:20:42and it's called... Well, the town of Vichy,
1:20:42 > 1:20:45- which is famous for Vichy mineral water.- Of course.
1:20:45 > 1:20:49- We're in south London, so it's tap water.- Yeah, right!
1:20:49 > 1:20:52But the same way of cooking. Put a bit of butter in there,
1:20:52 > 1:20:55- some sugar, salt - and we cook these down.- OK.
1:20:55 > 1:20:58- Now, on with the rack of lamb. You like this sort of stuff?- I do.
1:20:58 > 1:20:59I like the rack.
1:20:59 > 1:21:05I don't know if its friend is anything I'd like to meet in public.
1:21:05 > 1:21:07- It'll be fine.- OK. - You take your rack of lamb.
1:21:07 > 1:21:11- Now, on the rack of lamb... - I'm dizzy.- There you go.
1:21:11 > 1:21:13Who can stand the heat in here?!
1:21:13 > 1:21:16On the rack of lamb, there are generally seven ribs.
1:21:17 > 1:21:21- Right.- And there is two of these per lamb.- OK.
1:21:21 > 1:21:23- It sits along its back. - I know there's two racks.
1:21:23 > 1:21:25What does he think(?)
1:21:25 > 1:21:29We cut these through. If you go to the butcher's,
1:21:29 > 1:21:31this is what we call French trim.
1:21:31 > 1:21:33It's basically had the bone cleaned at the top
1:21:33 > 1:21:36and the chine, which is the bone here, removed,
1:21:36 > 1:21:39so you can slice it through into chops.
1:21:39 > 1:21:45- Right.- So when you are asking for it, ask for the French trim.
1:21:46 > 1:21:48There we go. Straight the way through.
1:21:48 > 1:21:52They won't believe that I know what that is.
1:21:52 > 1:21:55Now we have got a lovely lamb here.
1:21:55 > 1:21:57Now, Theo has made our...
1:21:59 > 1:22:02..mousse - the chicken, the cream, salt and pepper
1:22:02 > 1:22:03and the mushrooms.
1:22:03 > 1:22:07You can cool this down. Let me just heat that up.
1:22:07 > 1:22:09I want to look busy. I'll look busy.
1:22:09 > 1:22:14- A tiny bit more water, I think. - There's water here.- I've got it.
1:22:14 > 1:22:16Just a tiny bit more water in there.
1:22:16 > 1:22:17Then we just cook that.
1:22:17 > 1:22:20The idea of this, as it cooks, the water evaporates
1:22:20 > 1:22:23- and it creates a sauce at the end. - So you don't eat a thing?
1:22:23 > 1:22:25The vegetables are just..?
1:22:25 > 1:22:29- No, you eat the veg.- OK. Just want to know what we're eating.
1:22:29 > 1:22:31- Jelly - could be anything. - You've got our lamb.
1:22:31 > 1:22:34- This...- Oh, yeah, baby!
1:22:36 > 1:22:41This is the mushroom - a little homage to Henry over there.
1:22:41 > 1:22:44A classic French thing and they use this quite a lot.
1:22:44 > 1:22:49Now, there is my question - what world is that from?
1:22:49 > 1:22:53Do you know what I mean? I wouldn't dress it as Hallowe'en.
1:22:53 > 1:22:56- What is it?- You can explain where this is from, Henry.
1:22:56 > 1:22:59It is the fat lining round the stomach.
1:22:59 > 1:23:02Caul fat, in English, crepinette, in French.
1:23:02 > 1:23:05It is just a very fine spidery fat and it's brilliant...
1:23:05 > 1:23:09- From which animal?- Cow. - The inside of a stomach?
1:23:09 > 1:23:11Yeah, most animals will have it. No, around the outside.
1:23:11 > 1:23:15Kids, don't try liposuction at home!
1:23:15 > 1:23:17It's outside. It's just a spidery fat,
1:23:17 > 1:23:20but it is brilliant for wrapping things and holding it together.
1:23:20 > 1:23:22It's like a fishnet of fat.
1:23:22 > 1:23:26You wrap it like that and it keeps the lamb nice and moist, you see.
1:23:26 > 1:23:29Mm-hm. Would you go to the butcher and ask for a layer of cow fat?
1:23:29 > 1:23:32- Caul fat, yeah.- Caul fat.
1:23:32 > 1:23:36- Coal fat?- Caul. Caul fat.
1:23:36 > 1:23:39Right, I won't be checking that one out!
1:23:39 > 1:23:42They're going to continue to do that. The thing about these is
1:23:42 > 1:23:46- you can fill these with a variety of...- They're fake!
1:23:46 > 1:23:49- If you're... - More butter.- Yeah, more butter.
1:23:49 > 1:23:53It's a thing throughout all my cooking - this, this, then...
1:23:53 > 1:23:56Do any of the guests come back or do they have coronaries?!
1:23:56 > 1:23:59There's a hospital just round the corner, so it's fine.
1:23:59 > 1:24:03- Right, there's the sauce.- Yeah. - It's coming down, you see?
1:24:03 > 1:24:06The idea is, we cook the potatoes and, as they cook, they create
1:24:06 > 1:24:09this same glaze again. Parisian potatoes are done like this.
1:24:09 > 1:24:11You cook them in a bit of the meat glaze. Touch of the water,
1:24:11 > 1:24:16- bit of sugar, bit of butter, it's done. See the veg?- Yeah.
1:24:16 > 1:24:20They keep all their colour. No need for 15 pans going at the same time.
1:24:20 > 1:24:21That's good.
1:24:21 > 1:24:24- Back over here. - Oh, no, I can't even go there.
1:24:24 > 1:24:26I can't even look at that one.
1:24:26 > 1:24:31- But you can get a pig's.- Oh, pig's stomach. That would be OK(!)
1:24:31 > 1:24:34- It's a bit lighter. - I know, it is a fact of life.
1:24:34 > 1:24:35But it is this great fat on the top.
1:24:35 > 1:24:39You can actually do saddle of lamb exactly the same, as well.
1:24:39 > 1:24:42- And make hats?!- Stockings.- Yeah.
1:24:42 > 1:24:44There you go. We've got our...
1:24:44 > 1:24:47Right, basically, you make these, pop them in the fridge
1:24:47 > 1:24:49and you really need to leave them to firm up.
1:24:49 > 1:24:52- I'm going to give you those when you go home.- Thank you.
1:24:52 > 1:24:54I can wear them as earrings!
1:24:54 > 1:24:57Firm up in the fridge for about an hour, something like that.
1:24:57 > 1:25:01When you pan-fry them, they are perfectly good.
1:25:01 > 1:25:05Pan-fry them for about a minute, to get a bit of colour on there.
1:25:05 > 1:25:09Can you pick me some chervil? And chop me a little bit more chervil.
1:25:09 > 1:25:13- Pick me some fresh chervil and chop it.- Is this chervil?
1:25:13 > 1:25:15- Yep.- I'm chopping. - Watch your fingers.
1:25:15 > 1:25:18I know. I have seen how you guys do that. So sexy.
1:25:18 > 1:25:21- Watch your fingers.- I'm watching my fingers! They'll add to the taste.
1:25:21 > 1:25:24LAUGHTER
1:25:24 > 1:25:27All right, there we go. Where do I put the chervil?
1:25:27 > 1:25:29- Little bit longer for those. - Chervil goes..?
1:25:29 > 1:25:31Chervil goes in there.
1:25:32 > 1:25:33How about that?
1:25:33 > 1:25:36Yeah, we've managed to get them in the potatoes, as well.
1:25:36 > 1:25:40- You can use chives and stuff like that. Have you tried chervil?- No.
1:25:40 > 1:25:43- Taste this.- It won't burn my mouth? - No, it's not.
1:25:43 > 1:25:46- It's aniseedy. Amazing flavour. - Hmm, that is good.
1:25:46 > 1:25:50Very, very difficult to grow in your garden. Now, you can see,
1:25:50 > 1:25:54as these cook and it reduces down, look how it's glazing the veg.
1:25:54 > 1:25:56- You get a nice colour. - It's a miracle(!)
1:25:56 > 1:25:59- Just a reduction of water. - It's unbelievable(!)
1:25:59 > 1:26:00- Sauce is there.- Yeah.
1:26:00 > 1:26:03We are going to finish that off with a little more butter, Henry.
1:26:05 > 1:26:07- I'm only joking. - Have you got any left?!
1:26:07 > 1:26:11No, we've put it all over our waistlines!
1:26:11 > 1:26:16- Oh!- Little bit of glaze in those, with a spoon.- Those are lamb chops?
1:26:16 > 1:26:18- The lamb chops that we've done.- OK.
1:26:18 > 1:26:20We've got our veg over here.
1:26:21 > 1:26:26- And we can take our veg and heat that...- Can I hire all of you?
1:26:26 > 1:26:28- Hire?- Hire.
1:26:28 > 1:26:30- This is fantastic. - These lot are really cheap!
1:26:37 > 1:26:40A few bits of fresh English asparagus, which I know you like.
1:26:40 > 1:26:42And a bit of turnip.
1:26:44 > 1:26:49- Few more bits of carrot on there. - Looks fantastic. Unbelievable.
1:26:49 > 1:26:53How are we doing with our..? Give us three of the chops.
1:26:53 > 1:26:55- A few bits of those. - Have you ever cut yourself?
1:26:55 > 1:26:58- No, but I've burnt myself a few times.- Today?- Yes.
1:26:58 > 1:27:01- That's my revenge.- Right.
1:27:03 > 1:27:06Right, come on, don't be shy, Theo, don't be shy.
1:27:06 > 1:27:09- Is that a Yorkshire three?- Is this something I'll have to swallow
1:27:09 > 1:27:10- before I leave? - Look at this.- Oh, wow.
1:27:10 > 1:27:14- These are the glazed potatoes. - That's good.
1:27:14 > 1:27:17And you've got our sauce over the top. Can you grab knives and forks?
1:27:17 > 1:27:19Are we all eating this - or just me?
1:27:19 > 1:27:24- You first.- You've got to go first. - I'll burn my tongue.
1:27:24 > 1:27:28- You go first.- Wave it around a bit. - You go first.- Over the top.
1:27:28 > 1:27:30Over the top of there.
1:27:30 > 1:27:33Dive into that. Look at that!
1:27:33 > 1:27:35Hold this, in case my tongue goes up!
1:27:35 > 1:27:37Hold this, in case my tongue goes up!
1:27:37 > 1:27:42- You won't taste nicer than this. - It's good!- Happy with that?
1:27:42 > 1:27:44LAUGHTER
1:27:44 > 1:27:46It's a bit hot, but, you know, it's good.
1:27:46 > 1:27:51- What's the difference? - How was the inside of the stomach?
1:27:51 > 1:27:53That was on that?
1:27:54 > 1:27:57- That was that.- That was on that? Oh, OK. Delicious. Really.
1:28:01 > 1:28:05And I'm so pleased to be the man who introduced Ruby Wax to crepinette.
1:28:05 > 1:28:07That's it for today's Best Bites.
1:28:07 > 1:28:09If you want to try any of the great recipes
1:28:09 > 1:28:12on today's show, you can find them all on our website -
1:28:12 > 1:28:17bbc.co.uk/recipes. There are loads of mouth-watering dishes on there
1:28:17 > 1:28:18for you to choose from.
1:28:18 > 1:28:22So, have a great week and I'll catch up with you very soon.
1:28:22 > 1:28:25Subtitles by Red Bee Media Ltd