Episode 91 Saturday Kitchen Best Bites

Good morning, we've got some cracking food in store on today's Best Bites.

Welcome to the show.

We've got a host of great chefs ready to cook

for some very hungry celebrity guests this morning.

Anthony Demetre prepares the perfect summer starter, a chilled soup

of organic carrots, pink grapefruit, green olives and hazelnuts.

Lawrence Keogh poaches a tasty sea trout for us this morning.

He serves it with stunning heritage tomatoes in a salad

and homemade vanilla salad cream.

Yes, you heard it right, vanilla salad cream.

Tony Tobin gives us a great idea for a summer barbecue,

a spiced pork burger.

He serves the burger with chilli mayo,

beer-battered onion rings, griddled pineapple and Gruyere cheese.

And Ruby Wax faced her Food Heaven or Food Hell.

Would she get her Food Heaven, lamb,

with my roast lamb chops stuffed with chicken

and mushroom mousse, served with Parisienne potatoes and baby veg?

Or would she get her dreaded Food Hell, rice pudding,

with my clotted cream rice pudding with caramelised pineapple?

Find out what she gets to eat at the end of today's show.

First up, Northern Ireland's very own Danny Millar serves up

a summer salad with prawns.

Or should that be langoustines? Anyway, enjoy this.

-Danny, you're cooking prawns.

-Yes, definitely prawns.

-Langoustines, but prawns.

-Langoustines, if you're French.

All right, we've got prawns here, then.

So, what are we going to do, then?

Going to peel them, make a little butter sauce with the shells,

poach the tails in butter and I'm going to make a little garden salad.

This time of year you've got lovely sweetcorn,

tomatoes, you were saying earlier, and some of this lovely...here,

which I think is a bit underlooked, this butter lettuce.

I love this butter lettuce.

Back in the day when there was no lollo rosso or frisee...

Great flavours in there. So you want me to peel a few of these, then?

Yeah, get things started.

-Now, you're based around Strangford Lough, is that right?

-I am indeed.

Tell us about Strangford Lough in particular, cos it's quite unique.

It is indeed, it's one of the biggest,

-I think it's the biggest lough in Europe.

-It is, the biggest inlet.

And it just has absolutely fabulous, fabulous seafood.

Not just prawns - great scallops, mussels, cockles, razor clams.

The tide comes in and you get to drain with fresh seawater...

It keeps getting it cleaned, and it's just... We have trout,

salmon, cod, hake, turbot, plaice, you can go on.

I think we're blessed.

And we get great fish every day brought up to the restaurant.

And with such great produce,

-you know, I think keeping it simple is the key to success.

-Exactly.

So a little bit of oil into the pan,

get this...going to say langoustine, there, nearly.

LAUGHTER

ALL TALK AT ONCE

Ah, you see! You're getting the hang of it. Can you say that again?

INDISTINCT

So, nice hot pan.

Get our prawns, yeah, just going to smash the heads a little bit here

to release all the flavour.

That's where all the goodness is, you see.

When you're eating your grilled prawns, I think that's the best bit.

But even with tiger prawns, you can still keep the shells

and get some form of sauce out of it, can't you?

Don't have that great flavour that the native prawns have, but...

You mentioned your restaurant.

You've not got one, like you had last time you were on here,

-now got two.

-Yeah, we've another pub.

-That's unusual, innit?

Irishman buying a pub?

Well, with the current market,

I think that's the way we're leaning towards.

It's a good gastro pub doing great Irish food,

-and there seems to be a market for it.

-Yeah.

-And we're very busy.

Is it similar to what you do in the restaurant,

-or is it totally different?

-We have an upstairs downstairs in Balloo.

Fine dining upstairs and downstairs good country pub food.

So we don't have that fine dining element of Hillsborough,

but it has all the good pub food that you expect.

So what have you got in there, then?

Some basil, thyme, a little bit of tomato puree just going in there.

Make a little bit of... Get our sauce.

Ideally you want to cook this for a little bit more than

-the five minutes we're going to be doing today.

-Yeah.

But it will give us all the flavour we're looking for.

Little bit of chicken stock.

You can make this with crab shells, lobster shells, you can

also freeze them. If you've only got one or two at a time, freeze them.

It's just, ah, just great flavour.

So, in there, I'm going to put some butter to poach our lovely prawns.

This is why I like his food... That's a bit hot, that.

-Carry on, nobody's noticed.

-We're going to try another pan.

LAUGHTER AND COUGHING

Carry on, Danny, fill in.

So, in this pan we're going to put some lovely prawns.

I was going to say that's why I love his cooking.

Keep it nice and simple. Lots of butter.

-D'you want more butter?

-A little bit more.

This is why I like your cooking, you see. You can come back.

We're not going to take too long,

it's about four minutes, depending on the size.

-It's like Top of the Pops in here!

-It smells good.

Very nutty.

-So, carry on.

-Where were we? I'm going to wash my hands.

So, prawns are reducing, our prawns are now nicely poaching in butter.

We're going to put together some little vegetable garnish.

At this time of year with everybody having their harvest, you know,

their garden, everything's been coming to fruition as such,

so, get some corn, some nice new potatoes.

Now, those great ingredients around the lough, obviously, your talent

in the kitchen has paid off, cos you started to win, I mean,

the ultimate award for you, really, Best Chef In Ireland?

Yeah, very...well, fortunate. I like to think it's a whole team effort.

When people come to the restaurant, it's front of house,

back of house, right through to the KPs,

but it's always great to be recognised by your peers.

In you go.

So, you cook these down, and the secret of

the langoustines is that they don't take long to cook.

No, not harsh. With harsh cooking they become very tight and rubbery.

You want to just gently poach them.

I think if you overcook them,

if you go to a lot of these places and restaurants,

if they are overcooked, they become quite powdery inside.

Yeah, they do indeed, cotton woolly, nearly. That texture.

Slice some fennel here for us, please.

On the mandolin, which I hate.

Just nice and fine. Watch your fingertips.

There you go.

So, you've got that.

Cut this nice and thin.

Now, you can just blanch that into ice-cold water, can't you?

Yeah, it goes really well, fennel and prawns, just a great combination.

It's that aniseedy, with a little bit of basil put on the salad as well.

There you go, so that's that.

So, you just take the central leaves out of here.

-We just want the hearts. It's only a small salad.

-Right.

-And we lift these out, but these langoustines...

-Prawns, prawns!

LAUGHTER

I mean, the percentage of them, to be honest, some 90% of them

-get exported.

-Yeah, unfortunately. To mainland Europe.

-And to France and...

-And Spain.

-But, why is that, do you think?

Well, because we love them!

I think it's just supply and demand.

When people are on holiday in Spain from Ireland, in Marbella,

wherever it may be, they think that they are probably eating

local prawns, when they're probably from Strangford Lough.

Which is a bit...

It's a little bit strange, to say the least.

But, at least we're actually enjoying them!

Because back in the '70s, we used to have them in, the cardinal sin,

-I suppose, in breadcrumbs in a basket.

-Battered, yes, scampi.

-Because this is what they were, scampi, weren't they?

-Yeah.

You like the hot pans, don't you?

-Yeah, tap it in.

-You are reducing that down.

Reduce that down, then we're going to

emulsify it with the butter and the poached prawns, then.

-Right, so they're cooked now.

-Yeah, that's them.

And then we just lift this out.

And we can start to assemble our salad.

You're just going to blanch that.

These sweetcorn, you don't want them to take very long, you want to keep them.

-And buy the fresh stuff, because it's in season right now.

-Absolutely.

So, we've got our sweetcorn. What next? Potatoes?

A little bit of lemon juice, olive oil.

-Potatoes in there?

-Yeah.

-Fennel in there?

-Yeah.

The tomato in, as well?

These are tomatoes from my garden, do you know that?

That's it!

JAMES LAUGHS

There you go, right.

Give that a quick mix. So, just a little bit of olive oil in there?

A little bit of olive oil, a bit of lemon juice.

Because the dressing, you're actually going to use this.

Yes, the butter sauce from the prawns.

If you want to do a bisque, it's a similar sort of thing.

Yes, blend up the shells, and then strain it

Make sure you've got a fine sieve,

you don't want to get them, them bits.

Right, so, OK, ready when you are.

-That's us.

-Do you want me to put the leaves on the plate?

-Yeah, please.

Hold on, we'll put a bit of dressing on them first. Is that all right?

-So, you put more butter in?

-More butter!

So look at this.

LAUGHTER

About eight ounces in this dish!

Oh, you've got your fancy whizzer thing.

That's just going to emulsify it. I'm not doing any foams.

-Not doing any foamy stuff.

-No, no.

-So this is just to combine the sauce?

-Exactly.

-That's that one done. I'll give you a spoon.

-Cheers.

-There you go.

-Happy?

-You tell me.

Happy. I like that.

So, on to our lettuce, a little bit of the sauce.

It should be dressed, especially when it's warm dressing,

it goes lovely on the warm potatoes, and they absorb it.

A little bit of dressing.

There you go.

So, although you've dressed it, the lettuce is nice warmed up.

The French love cooking with lettuce.

Warm dressings onto lettuces like that, it does really work.

Yeah, that's right.

Because you guys braise this stuff, don't you?

We do, we do actually.

There's a lot of braised salad in France, as a vegetable.

It's very good.

A little bit of endive, lettuce...

-Sweetcorn, tomato, potatoes.

-There you go.

-Then we have our beautiful prawns.

-He nearly said langoustines!

No, no, no, no.

And then, you could almost, as well, when you make the head, and you

do a small jus, you could almost do a dressing with that as well.

Yeah, absolutely.

It's definitely the most flavourful part.

-A lovely little bit of picked basil.

-Remind us what that is again?

We have some butter-poached Strangford prawns,

with warmed garden salad.

A great start to the new series. What about that?

Put lots of sauce on, don't be shy with the sauce. And the butter.

I have to say, it smells already fantastic. Look at that.

LAUGHTER

There you go. Dive into that. Dive into that one.

But it's really got to be, the secret of these

-are the prawns, isn't it?

-Yeah.

Yes, and the sauce.

The shells boost your flavour.

And fishmongers will actually sell these,

if you give them enough notice in advance. What do you reckon?

It's just fantastic, isn't it? And so quick.

And you get so much flavour out of their shells.

As soon as you get one dressing on the lettuce,

you've got to get it away and get it eaten, haven't you?

I think it goes well together, warmed potato and salad, and the prawns.

And the butter just absorbs into the potatoes.

Simple and tasty the perfect summer starter.

Coming up, I'll be roasting apricots to go with home-made cheesecake

for John Inverdale, after Rick Stein showcases

halibut and salmon as part of his Seafood Lover's Guide.

This Scottish pub is alive with voices

from Spain, Portugal and France.

They're waiting for the tide to take them way out into the Atlantic.

There's not a lot of glamour associated with

these deep-sea trawlers.

But they provide their crew with more than a tidy living.

All the fish they catch will be sent to the continent.

I sometimes wonder, after ten days at sea,

and then a long lorry drive, what condition the fish will be in

when it eventually arrives at the market.

I've been in fish for about 25 years, and I like to think,

if you ever put me on Mastermind, I'd do OK. That is, until today.

I've seen fish today I never could have dreamt about.

They're terrifying, some of them. I mean, look at something like this.

That's called a rabbit fish. Why is it a rabbit fish?

Maybe it's its big floppy ears.

Or it's a rabbit-like mouth, I don't know.

But it looks really weird, doesn't it? Look at this!

This is an orange roughy.

Now, one of the things about all of these fish which come

from the deep, deep Atlantic, in the Rockall Trough,

they take ages to grow.

That is 80 years old. 80 years old.

And what worries people is how long they'll last for.

What worries me is, who the hell would want to eat 'em?!

I don't know, if I ever saw a John Dory for the first time,

I still think I'd want to eat it because I think it's very pretty.

I'm sorry if I sound unenthusiastic about these fish,

but it really worries me that we don't know enough about them.

All we know is that they come from the abyss,

and most of them are as old as your grandmother.

But they're cheap,

and this lot is destined for school dinners in France.

I watched these guys load up before they caught the tide.

I always used to think, when I saw fishing boats going out,

how exciting and romantic.

You know, going after Silver Darlings, or chunky,

white-fleshed turbot or red spotted plaice.

This time, I felt how much they were going out

and scooping up just another commodity.

I felt a lot happier in Peterhead. It's a tremendous fish market.

One of the biggest in the country.

But, of course, I could recognise every species there.

Superb cod and haddock, all in lovely condition.

Unfortunately, it's getting scarcer.

And trawlers have to go way off northern Scotland to find them.

One of the great things about this market is species

that I don't get a lot of, down in Cornwall,

particularly this one, which is one of my favourite fish halibut.

It's so good.

And actually, this comes from way north, in the Norwegian sector.

I don't know whether they catch them so much around here any more.

But, what would I do with halibut?

One thing you have to watch with halibut is,

it can get a bit dry if it's a bit overcooked.

So I tend to favour thin slivers of halibut, just cooked very quickly.

And I'm thinking of doing this in a little bit of olive oil

and cooking it very gently.

But, as I said, I love this fish.

And it's such a pleasure to see so much of it.

So I take a shallow pan, I put it on the heat, and I add some olive oil.

I put the fillets of halibut into the pan

and then I barely cover the pan with the oil.

I'm trying to be as mean as possible with the oil,

because it's very expensive,

but I don't want to avoid covering the halibut.

Now, then, just look at those fillets of halibut.

It's a big fish, and it's steaky,

it looks like a big rump steak

but, of course, much more delicate.

I've put it on the heat, and I bring the heat up very gently.

All the time I'm testing the temperature with my little finger.

It's a great thermometer.

And when the oil gets too hot for my little finger, but only just,

I know it's right.

When it's beginning to get there, I just move the fish

around a little bit, just to redistribute the heat in the oil.

Test it again, and when it's just getting a little bit

uncomfortably hot, I pull the pan off the heat. And that's it.

I leave it for five minutes.

You may not think it'll cook in the middle by then,

but, believe me, it will.

During that five minutes, I'll prepare the base of my dish,

which is just some thinly sliced cucumber.

I get a sort of wok type of pan.

Get that really hot, and add some olive oil, a couple of tablespoons.

Get that hot, throw in the thinly sliced cucumber,

and then a really big pinch of freshly chopped dill, right in there.

Stir-fry, turn it over with a big spoon.

Now a fillip, as I like to call it, a slug of very good wine vinegar.

Not too much, probably about a tablespoon. In that goes.

And a tiny bit of salt.

Turn that over very quickly.

Take off the heat, and now, to assemble the dish.

I put the cucumber on the warmed dish.

I lift the fish out of the olive oil,

and put it on top of the cucumber on the plate.

Now I'm just going to make a little bit of sauce with

what's left in the bottom of the pan, so I pour all the olive oil

off the pan, but just leave a little residue in the bottom,

where the juices from poaching the fish have collected.

Now, you can use that olive oil for frying chips. It's brilliant.

Chips made in olive oil are fantastic, so don't throw it away.

I just spoon that liquid in the bottom of the pan,

around my plate, make a little sauce, and sprinkle some sea salt

around there. Then just a sprig of dill on the plate, and that's it.

But when you part the flakes of halibut and you see how moist

and fresh it is, you'll see the point of the whole dish.

I have a friend who goes apoplectic at the mention of salmon farms.

He says it's like putting a swallow in a cage.

The salmon is, after all, a migratory animal, and needs plenty of room.

But, there's no getting away from it.

Freshly poached salmon was once a dish only for the rich man's table.

But now, it's one of the cheapest good-quality fish on the fishmonger's slab.

Lessons, I know, have been learnt in this business.

The worst mistake is to overcrowd the salmon in pens and douse them

in chemicals, which kept them free of lice and disease,

but they were fat and flabby

and it did a great deal of damage to the wild stock.

Here at Loch Duart in the Highlands,

Andrew Bing explained what they're doing differently.

Well, we believe that we have an entirely sustainable form of aquaculture

and everything we do works to minimise any effect

on the environment, and we do everything we can

to promote the welfare of the fish.

Everybody talks about sea lice, about the fish being eaten away

by lice caused by the concentration of fish. How do you deal with them?

As you can see, we have got populations of fish here

that have got virtually no sea lice on them at all,

we have extensive husbandry practices here.

Low stocking densities and guys who know how to look after the fish.

And these are fit and healthy fish

and hardly any sea lice here at all.

Well, I must say, this is the closest to a wild salmon

I've ever seen a farmed salmon.

It's got a sleek torpedo shape, good fins on it,

but above all, it feels firm and not flabby like a lot of farmed salmon.

This is a very old English recipe.

It's salmon en croute with currants and ginger.

First, the stuffing.

It's chopped ginger in syrup, butter, currants, mace, salt and pepper.

It's quite sweet, but that befits its old English nature.

So, you mix all those ingredients together to make the stuffing.

Now, you take the salmon, season it with salt and pepper.

Now, it's in two pieces, and best to have a nice loin of salmon,

so it's really thick.

Spread the butter over the top of one half of the loin.

Spread it evenly right over there, and then lay the other part on top.

Now, take some puff pastry, a layer underneath,

and then another layer over the top, having just egg washed

the bottom layer, so that they'll stick together nicely.

Salmon en croute used to be a great favourite in the restaurant.

We've stopped doing it.

This one is from George Perry-Smith,

who used to have The Hole In The Wall in Bath.

He taught me how to do it.

So you just use the back of the fork, the tines of the fork,

to make the pattern all the way round.

And then, a spoon to make these nice little fish scales.

Nothing too complicated. But when that bakes and puffs up,

it will look great.

Then you brush everything with an egg wash that will give it a nice bronze,

slightly shiny colour and bake it in the oven for about 30, 35 minutes.

Out it comes. Doesn't that look good?

Just slice off the outer layer of puff, then a good slice.

Do you know, I think this is fantastic!

I don't know why we ever took it off the restaurant menu.

It just reminds me of George Perry-Smith. He taught me so much.

A classic English chef.

And it's a classic British dish.

I think it goes back as far as Henry VIII!

Great stuff from Rick as always.

And it isn't just salmon en croute that

has its origins from Henry VIII's time.

He was the man responsible for introducing Britain to the apricot.

He planted out the first trees in the garden of Hampton Court Palace.

I'm going to show you a great little dessert using apricots.

It's an instant dessert. It's done literally in about six minutes.

It's like a little apricot cheesecake.

-Are you a big fan of cheesecake?

-I love cheesecake, yeah.

-A real simple one.

What we're going to do is, almost like a Melba,

but rather than using peaches, we're going to use apricot Melba.

So the first thing for the Melba is, we start off with a caramel.

And I'm going to roast off these apricots,

so we get a nice little caramel on there.

For the rest of our Melba, we've got some flaked almonds here.

Obviously, the apricots. We don't need to peel these.

A little bit of water. And some good old Scottish raspberries,

which we got there, and for our cheesecake I've got sugar,

mascarpone cheese or you can use a little bit of cream cheese

double cream, then we've got some creme fraiche, a little

-bit of shortbread, and obviously some more...

-Apricot.

-As well.

That's it. Thanks, John. Cheers for that, for filling me in!

You've got sugar, so we've got...

This is for our little bit over here.

We're going to make a stock syrup out of this, which is

sugar and water, and you just throw in the apricots.

We cook these down and blend them

and that creates a nice little puree to go with it.

People call it a coulis, but it's a puree.

But, nice and simple.

We just heat that up and get a nice little caramel on it.

When you first started off, you were brought up in Singapore,

so you must have been surrounded by great food.

Yes. I was a bit young.

All I think is, my dad was in the forces out there,

and I think the fact that there were whatever... I was going to say,

pineapples growing on trees, but I don't think they were.

I think that gives you a love of fresh fruit.

Do they still have that terrible fruit called the durian out there?

Which is actually inedible.

Just unbelievable. It smells horrific.

There are certain things, actually.

Again, when you find them in their sort of natural habitat...

I remember covering the Seoul Olympic Games in Korea and eating kimchi.

Is it kimchi?

Kimchi? Ugh! Which, every meal seemed to have this stuff on it.

I think I lost about two stone during those Olympics because there was

no way of eating anything other than this wretched kimchi stuff.

It's probably a staple of your restaurant. There you go.

So, basically,

all I'm going to do is just do that, which gets thrown in the oven

and we just quickly roast that for about three or four minutes,

so the raspberries and everything else go in there.

But I mean, journalist,

you always wanted to be a journalist from a really young age.

Yeah, I did, actually. It's one of those strange things.

I've got teenage kids who have a vague idea what they want to do

but nothing sort of clearly defined.

I don't know whether I was lucky or unlucky that,

at the age of 12, 13, I knew what I wanted to do.

So, whether that means you miss out,

because you don't consider other avenues,

or whether you think you are quite fortunate

because you have a straightforward direction that you want to go down,

I don't know. But I knew, as a teenager,

exactly what I wanted to do, and I kind of ended up doing it.

And what was this about reading the Racing Post at school?

Oh, yeah, that was absolutely true.

I'm sure you've got one teacher from your school days that you remember so vividly.

My cookery teacher, it would have been!

And now I'm a chef!

THEY LAUGH

Listen, I tell you, I was in a Latin class,

and I used to sit at the back, with a mate of mine

called Chris Ellis, who may well be watching this morning,

and we used to read The Sporting Life, it was called in those days.

And it was the day of the Champion Hurdle at Cheltenham.

And we were sat at the back... One of the big races of the year.

We were sat at the back, reading The Sporting Life.

And suddenly, we got rumbled for the first time.

We'd been doing this for years, and never got caught,

but on this day we got caught.

And our Latin teacher summoned me up to the front of the classroom

and I went up with The Sporting Life in my hand, and he said,

"What were you doing?" And I said, "Well, sorry, sir,

"but it's a really big day in the racing calendar.

"It's the Champion Hurdle at Cheltenham."

And he said, "What's that?"

And I said, I had the instinct to play my get-out-of-jail card.

JAMES LAUGHS

I knew he was a big fan of the Royal family, as well.

I said, "There's a horse running in the race today called Eschylus,

"and it's owned by the Queen Mother."

Which of course is very similar to Aeschylus,

figure from Greek mythology.

Very clever!

Anyway, no, but he said, which is even more clever,

he made all the boys in the class give him two shillings,

a lot of money in them days,

and he went down to the bookmakers

and backed Eschylus each way in the Champion Hurdle.

The horse came in third,

so all the boys got money as a result of that.

I think, from memory, it was 33 to 1.

Don't know if you'd get away with that nowadays...

But, no, what it was, of course, I got away with it

because he'd exposed me, if you like,

but at the same time knew that I owed him so much,

because he could have slammed me in detention

for the next four and a half years, so I worked so hard at Latin

for the next year and a half, because we kind of had an understanding.

I got away with that, but I wouldn't get away with it again.

I mean, of all the sports that you've ever done,

you've done loads of them

because there's so much going on, have you got your favourite?

What's your favourite? Could you pick a favourite?

I mean, obviously a great day was being in Sydney in 2003

when England beat, I can't remember who they beat,

-in the World Cup final!

-He's behind you, yeah!

But, quite seriously, being at Wimbledon this week,

for that unbelievable men's singles match between Mahut and Isner...

-I heard about this.

-That has to be,

it has to be... How can you hear about it? How can you not see it?

I was working! I was working, John.

But it went on so long, how could you possibly have missed it?!

But, you know, the idea that these guys could play a singles match

for 11 hours, it just beggars belief. It really does.

But the most amazing thing, you know...

People talk about extraordinary moments in sport.

And as an Aussie, you'll appreciate this.

What happened this week, it was a bit like... Whoops!

Does this chair swivel?

Every time you go around, you get lower!

But, you know, we were trying to think last night about what

an analogy would be. In other sports. And it's a bit like in cricket.

If you had a cricket scoreboard in an Ashes Test match, you know,

England 423, and 274, for four declared. Australia, 315, and 2.

You know, all out. It was that remarkable.

It's no good talking to him about sport.

We had a chat in the green room before.

And his favourite sport, he said,

out of all the sports he could pick, was women's beach volleyball.

THEY LAUGH

But, you know why that's a really big mistake to make?

What you want to do is you want to go and watch the men's beach volleyball.

Because the big mistake to go and watch the women's beach

volleyball is, there's 5,000 people in the crowd, but they're all men.

If you go and watch the men's beach volleyball, it works in reverse.

So, you're better off going to watch the men.

And his wife's over there! Right.

This cheesecake, I've done it, John, already. The recipe's on Ceefax.

It's all in there.

This has got the apricot puree, everything else, all mixed in.

I've got my little mixture there.

But, it's not just tennis, obviously,

because you're doing that again tonight. Old Tim Henman.

Yes, Tim will be there.

And Andy Murray's on court, third match on Centre Court

this afternoon with Gilles Simon, a great day.

They call it kind of People's Saturday,

because the crowd's different on Centre Court.

There's not the corporate element you get at other times.

I'm a bit behind the tennis. I was going to put a bet on Borg to win.

Borg's not playing!

I am a bit behind it, but what about, not just tennis,

you are busy doing huge sporting things at the moment.

The European athletics trials at Birmingham tomorrow,

5:30, straight after England beat Germany on penalties!

Are you guys still in the World Cup or not, Australia?

-HE GROANS

-I've given up, ha-ha!

Anyway, basically just heat this up just with a hot blowtorch.

It just loosens the metal ring a bit and then you lift it off like that.

-You've got your cheesecake.

-Oh, my word.

And then you can pour this around.

-And this is your apricots, your sugar...

-I'm salivating.

Basically these are just roasted,

so they've literally not been in very long.

Your almonds and the raspberries.

You could take this mixture and then just pop it

with a bit of ice cream if you wanted to,

rather than cheesecake. You can serve it warm or cold.

You've got a little bit of shortbread underneath,

-but there you have it.

-My word.

While you dive into that, you've got tennis coming up later today

and then you've got Olympics tomorrow.

-No.

-Olympics... Athletics tomorrow.

-Happy with that?

-Adequate.

-Adequate! Thank you very much.

Adequate?! Well, I think he was only joking.

If you'd like to try making that cheesecake or have a go

at any of the recipes you've seen on today's show

they're just a click away, of course, at bbc.co.uk/recipes.

Now, we're not cooking live today so instead we are looking back

at some of the great recipes from the Saturday Kitchen cookbook.

And next up - forget carrot and coriander soup,

here's a chilled summer carrot soup from Anthony Demetre.

-Welcome to the show.

-Thank you.

-Your very first time on the show.

-It is great that you're here.

-It is.

-What are you cooking for us?

I'm doing a chilled soup of organic carrots with some green olives,

-some toasted hazelnuts and some pink grapefruit.

-Fantastic.

A bit of a modern twist on, you know,

the soup that we've all had in the gastropubs.

Yeah, and these are all purely organic,

because that's hugely important to you in your cooking.

No, they are, yeah.

And we've got those peeled for us and we are ready to go.

OK, ready to go, so with soup, right, fire away.

What do you want me to do first of all?

I want you to just give me a hand slicing those carrots.

Chopping carrots, that's the usual thing, isn't it?

-Whenever people come on the show.

-Yeah, cut them as thin as possible.

-You take those.

-Thin as possible, yeah.

OK, just get rid of the end there.

Now, I said there's not many people that have got Michelin stars

in two separate restaurants, are there?

-Well, I don't think there are, no.

-And you're one of them.

Yeah, I don't think there are.

I think apart from... probably the one chef that's probably

the biggest chef in the UK at the moment,

but, no, there aren't many.

There you go. So tell us about the philosophy

in your restaurant as well, because it's slightly different

to the old Michelin sort of stuff.

It is very bistro-orientated, that kind of stuff.

You know what, I don't think that's Michelin's fault at all.

-I think what's happened is people have changed.

-Yeah.

People have changed, people's eating habits have changed

and I think they just want a bit more informality. You know?

Value for money. Right, we've got a bit of butter in there.

-OK? Get the carrots straight in.

-There you go, the carrots.

-So these are organic carrots, these ones.

-Yeah. Wonderful ones.

There is carrots called Chantenay carrots

-which are absolutely delicious.

-Yeah, they are, yeah.

They're the short, stubby ones.

Right, the garlic. Just crack the garlic in.

I'm going to put a sprig of thyme and a sprig of rosemary in.

You don't need much of that.

And this soup is just made with water,

so it's great for the vegetarians as well.

But it's a real delicious soup

because it's just one of those mundane ingredients

which people take for granted.

So where do you get your inspiration from, then?

-Is it British produce, or...?

-Yeah.

Because you've worked in some amazing restaurants, haven't you?

Yeah, fundamentally British produce, but also just relaxing, James.

Yeah, pop those in there. We're going to get a bit of colour on those.

Just relaxing and just not trying to complicate things.

I mean, this soup, it's so easy to do.

Right, yeah, we've got those sweating off.

Do you think that's where food's going now?

Because often chefs go through trends

and we pick up influences from China and all over the place, India,

but we've gone back to British food now, haven't we?

Yeah, we've gone back to basics, in a way,

because I think that's what people are looking for.

-Some hazelnuts in there.

-Very hot.

-A bit of colour on those.

So what have we got in here then? Just run us by that again.

Bit of fresh thyme, garlic, sprig of rosemary and a bit of butter

and that's it. Just water, as we said.

Want to get a bit of salt in there.

Now, because we've sliced those so thinly

-those will cook in about five minutes.

-Right, OK.

-The next stage, we're going to segment the pink grapefruit.

-OK.

Now, pink grapefruit I think is one of those ingredients as well.

I think it's hugely underrated.

So where do you think the coriander came from in the carrot soup?

I don't know. I don't know where that came from originally.

Just think about it, the gastropubs

had the coriander and carrot soup on for years.

But it was just horrible.

It ended up being like the soup of the day.

But if you take that and do what we are doing today,

chill it down, add a bit of milk in there...

I think the common misconception with soups anyway

is that people think they're just a load of ingredients chucked in a pan

boiled up, cooked for about 30 minutes and then blended.

Everything has a cooking temperature

-so you're not going to cook this too much.

-No, no, no. Not at all.

With things like, you know, when you boil cabbage

it's the same sort of thing, philosophy, you should have

-when you're making soups. Everything has a cooking time.

-Yeah.

So why the grapefruit in this? What does that give it?

Well, I want to give it a bit of sourness.

Carrots are naturally sweet, we all know that.

I want to give it a bit of saltiness,

so that's where the olives come in,

the sourness from the grapefruit, but not too sour.

-That's why I'm using pink.

-Yeah.

Just do that there.

And the coriander, just to give you that bit of spice.

So, you know, it's really tantalising the taste buds.

Because you've got everything in there.

-OK.

-Pink grapefruit here.

Those grapefruits, we're just going to cut them into thirds.

There you go. So is this the kind of food that you've got in your book,

because you've had a book out for a year now or something.

Yeah, it's been a year coming up to September, but, no. It's not.

The thing about Arbutus and Wild Honey -

they're constantly changing.

-It's constantly evolving, we change the menu daily.

-Right.

We try to encourage the old plat du jour formula.

You know, people can rock up, have a dish of the day, a carafe of wine...

-And it's great value, isn't it?

-It's great value.

For a Michelin star restaurant.

That's the massive misconception,

-because people just think Michelin and think expensive.

-Yeah.

And it probably was that, years ago.

But you can eat at yours very reasonably indeed.

Yeah, 15 quid, three courses.

-15 quid, three courses.

-Yeah.

-Absolutely fantastic.

OK, the milk's gone in and we don't want to boil the milk too much.

Just put it in and give it that really, kind of,

-rich, beautiful taste.

-Is that full fat milk in there?

Yeah, full fat. Always full fat, yeah.

Good, you can come back again. Lovely.

We're going to liquidise that.

So get it all in there.

Don't put too much in. Thanks, Anthony(!)

Yeah, cheers(!) Lovely. Right.

Full speed, James.

-It's on.

-What I'm going to do now is just cut the olives down.

-Now, these are the gordal olives.

-Yeah.

Gordal just means fat, succulent.

You can buy them pitted, but they're quite mild.

-They give the soup a fantastic saltiness.

-Yeah.

Now, with this soup, you want to blend it quite a lot.

Yeah, blend it. You don't want to over-refine that. Blend it.

-Literally five minutes in the blender?

-Yeah, yeah, yeah.

Let's have a look at that. Yeah, it's almost there.

And then, like you say, you could have this hot,

but what you're doing is chilling it.

But I tell you something - to taste it hot is completely different.

It's not... OK, in terms of temperature,

but it just doesn't give that fresh taste that we're looking for.

-We've got one in the fridge.

-Fabulous.

Chilled, and the colour of the orange comes from the blending.

The more you blend it the better it is, I suppose.

Yeah, and also if you let it stand, you know,

-the carotene comes out of the carrots.

-OK.

And as you can see, it's quite thick.

But that's what we're looking for.

-OK.

-Nice and thick.

The reason for that is literally you don't want the garnish

to sink in the bottom, is that...?

-Because the garnish will be lost in there.

-OK.

So literally just...

-The colour of that is fantastic.

-Yeah, but really not too precious.

Just really sporadically get those...

Some of the hazelnuts.

-Now, the hazelnuts are going to give it a great texture.

-Yeah.

They've just been toasted off in a little bit of oil,

if you missed that. The olives go on as well.

Yeah, just plain oil for the hazelnuts.

You don't need to use any expensive oil.

And what about this oil that you're putting on? What is this?

This is hazelnut oil and it gives you that real richness.

-And you seasoned it before it goes in the fridge?

-Yeah.

-Yeah. OK.

-And then a little bit of your coriander.

-The coriander.

-I'm using micro cress here.

-With fancy shoots.

Well, you say that, but it's not as strong. It's not as...

Coriander has got to be one of my favourite, sort of, herbs

cos it's got a bit of sweetness there and a spiciness with it.

-And that is it.

-Remind us what that is again.

It is chilled soup of organic carrots,

pink grapefruits, olive and hazelnuts.

And unlike everything else on the show, without chips.

Right, come over here. There you go.

Have a seat, Anthony. There you go.

You've got to dive into this. This is your first dish. There you go.

-Beautiful.

-Tell us what you think of that.

-Cold carrot and coriander soup.

-Oh, wow.

-With a twist.

I mean, that is not like the carrot

and coriander soup that you're so used to.

And, you know, it's such a simple thing to do.

It just takes a bit of imagination.

-THEY LAUGH

-Yeah, come on.

-Pass it down.

I mean, the grapefruit really does work in there.

Yeah, like we said,

there's just an abundance of flavours there working on the palate.

You've got the saltiness, you've got the bitterness, sweetness.

-I mean, it's really tantalising. You can feel all that.

-Impressed?

-Impressed?

-Grapefruit, I don't normally like grapefruit.

-This is pink grapefruit, right?

-Yeah.

-Huge difference.

It's not so sour and it's got a little bit of sweetness to it,

but, again, it's so underrated.

-Even with fish, pink grapefruit is fabulous.

-Yeah, it's not too sour.

-No, not at all.

-Happy? Yeah?

-I think it's brilliant.

It's not coming back this way, but there you go.

Really original and delicious as well.

Now it is time to revisit the late, great Keith Floyd

cooking his way around the regions of France,

and this week he visits the region

that boasts some of the finest wines in the world.

Burgundy.

# It warms your feelings of desire Till your soul's on fire

# Just like a woman You can't resist. #

Now the bit you've all been waiting for - the arty bit.

There are two reasons for this.

One, Clive still hasn't won an award for his amazing photography

and, two, the director's really into this strange music,

which is completely above me.

I'd rather have the Dave Clark Five any day.

However, it is the first day of the harvest

and whether you like it or not Clive is now going to indulge himself

in some dead moody shots of people picking grapes.

Then, in a minute, I shall give you three salient facts on Burgundy wine.

OK? Up with the music, please.

MUSIC SWELLS

OK, fade the music again. MUSIC FADES

Right, fact one - what have the Romans ever done for us?

I mean, what have the Romans ever done?

Well, they planted the first wines in Burgundy and Bordeaux, it says here.

Number two.

The prime grape of the Burgundy area is the pinot noir,

or the black pinot.

Number three, Napoleon, on his European mini-breaks,

wouldn't leave home without a wagon-load of Chambertin.

He loved it so much he made his armies loot the vineyard

every time they passed.

I think I said that right. And, number four, I like it very much.

OK, you can leave out the jokes about cowboys.

We take this all very seriously.

But really, look at this.

I mean, is this Paris, Texas, or is this Paris, Texas?

The French are a bizarre lot.

On one hand they must be one of the most civilised bunches around

and on the other they build junk like this

smack in the middle of what should be a national park.

I can't hack this any more.

I think I'll drop a cog, give the old car a bit of welly

and take the high road. Ah, that's better.

Look at that - here in the command module I have a brilliant view

of the vines that produce the superb wine of this golden coast.

And you might ask, if this is the Gold Coast, where's the sea?

Well, the sea was here, but it was about... Oh, look. Clos de la Roche.

Another nice little wine out there, actually.

The sea was here about a million years ago,

but it receded and left this very fertile valley,

particularly on my right-hand side here, where, curiously enough,

wines are about twice as expensive as they are just over there,

which is, what, 25 yards away.

Anyway, I have to come fairly clean about all this.

Yes, I'm arrogant. Yes, I drink a lot.

But I don't really know a great deal about Burgundy wines.

You know, everything's been said about it.

Hugh Johnson, John Arlott, Jancis Robinson.

Everybody knows all about it by books.

Research it as much as you like,

but the best way to find out about Burgundy wine

is to drive through the countryside

stopping here and there having a glass.

And if you can't do that, you should buy my new game,

which I haven't yet invented, which is going to be called Vinopoly.

You see? And you throw a six and every time you land on a little

appellation controlee plot of land you get a super glass of wine.

Imagine the fun you could have in these cold, British winter evenings

with an array of... Oh, what's this village here called?

Missed it, never mind.

Bottles of Morey-Saint-Denis, Alex Corton, Chambertin,

arranged warming gently in front of the hearth, throwing sixes

and drinking your way through a wonderful, wonderful part of France.

But I'm rabbiting on and I've got some real work to do

because you know how we like to make these programmes really difficult.

My producer has invited a few of my yet-to-be-made friends to lunch.

About 35 of them. Should be quite amusing.

I'm going to cook them a coq au vin.

Coq au vin to Burgundy is what a Cornish pasty is to Cornwall.

It is the national dish of this region.

And I've had two or three while I've been here

in two star restaurants, routier restaurants.

It hasn't been all that good, so my avowed aim today

is to make the best coq au vin there is,

otherwise I was going to eat my hat.

Anyway, Clive, come down, let's look at the ingredients as we normally do.

The most important thing, and look at this, my darlings,

35 lots of chicken.

There are 70 pieces there, OK?

It's a free-range chicken raised by a farmer. We have some mushrooms, OK?

Mushrooms, champignon de Paris, they're called.

We have bay leaves and thyme, OK?

Clive, come on round a little bit, if you will.

Parsley, garlic, salted smoked bacon,

which I'm going to cut up into little cubes,

carrots, onions and, over here a bit,

last but absolutely not least, Gevrey-Chambertin,

one of the finest Burgundy wines in the area.

Now, what I've got to do, I've got to chop up all these little bits,

so, Clive, I know this is a bit difficult but I am under

supreme pressure here, chop things up like that into small cubes.

I've got to chop up onions and things,

but to help myself I've done a bit of that already.

Come over here and have a look into my pot. If I can take that off.

So I've chopped up the bits of bacon, carrots and onion

already frying away in there. Quite happy about that?

And they're nice and golden brown.

Now I've got to dust these pieces of chicken

into some flour like that, just a tiny bit.

I have to put a little bit of salt on like that.

A little bit of pepper, you don't have to do that,

we're not really worried about that, and it goes into the pot

and hundreds of those go into the pot.

Now, this is where I can't explain exactly what we are doing.

I've also got to prepare an hors d'oeuvres for 35 people.

You go for a walk round the fields,

see how they're down there picking the grapes

and working up the appetite.

They're going to crucify me if I don't do it properly,

so I'll see you back in a minute, OK?

# Gevrey-Chambertin Is the name of the vin

# The leaves understand It's the best in the land

# Grape on the vine Will soon turn to wine

# And we'll drink it, drink it

# Food without some wine Means the sun does not shine

# But never mind Everything will be fine

# We have a hunch That this little lunch

# Will be vraiment tres bon

# We have a hunch That this little lunch

# Will be vraiment tres bon. #

'Ah, yes - here's one of my new chums, Rene Leclerc.

'I know he looks a bit like a player in a Clint Eastwood movie,

'but he makes great wine, and in the old-fashioned way.

'Like all true creative geniuses, people like me and my producer,

'he's very passionate for his wine,

'and also the ladies that pick the grapes.

'In fact, his wife told me, with a bit of a smile,

'he married her not only for love

'but also for the few hectares that she owned.

'They're a philosophical lot, aren't they, the French?'

Hello. I'm glad you enjoyed that piece,

I hope you enjoyed that little romp around the wine fields.

We've had every kind of disaster here.

We've had a power cut, I've got half of the chicken, the coq au vin,

cooking on the other side of the road

and I'll just finish it off now with a last little drop

of beautiful Gevrey-Chambertin,

the rich burgundy wine that goes into this fabulous dish, coq au vin.

Now just, if I may, to recap... There it is, doesn't it look nice?

Just to recap, I fried the chicken with smoked bacon, mushrooms

and onions, little pieces of carrot.

I put it into this big casserole, then the electricity went

so I took half of the chicken across the other side of the road,

carried on frying it over there.

Brought it back into this one, poured in the red wine,

added bay leaves, thyme, salt, pepper, garlic and Gevrey-Chambertin.

Which is damn good.

But these chaps are about to charge through the fields any moment.

Just one little point, by the way. I'm actually drinking a kir here,

and all of those of you who think a kir

is white Bourgogne Aligote with blackcurrant liqueur in

can be wrong because Gevrey-Chambertin

and blackcurrant liqueur is superb and it is still called a kir.

It's 12 o'clock and I'd had a Dickens of a morning trying to get

this coq au vin together, what with the electricity cuts and all,

and the first meal must be brilliant

so I thought I'd go in and give them a few words.

If necessary, of excuse.

Si je peux vous silencer pour un instant, je voudrais faire...

Ta gueule, s'il vous plait! Bon. Excusez-moi.

Je voudrais faire tous mes excuses pour ce repas degueulasse.

J'ai fait mes meilleurs efforts mais

nous avons une coupage de l'electricite pendant le...truc.

Moi, je ne suis pas habitue a cuisiner pour 35 personnes.

J'espere que dans votres petites enveloppes de paie au fin de recolte

il sera un petit supplement pour vous pour supporter ce merde

que j'avais fait aujourd'hui.

Je vous souhaite une bonne recolte et une bonne semaine. Merci beaucoup.

APPLAUSE

You'll be pleased to know my fears were totally groundless.

They destroyed the tuna fish and tomato salad,

they whacked away the celeriac and mayonnaise, the radishes,

they tucked into the coq au vin like you couldn't believe

and the gratin of potatoes was swooped away.

In fact, they enjoyed it so much and Rene was so happy

he invited me for a very special drink.

THEY SPEAK IN FRENCH

'Now, we thought that subtitles would be a bit naff here

'so I'm going to sort of translate what he's saying as we're going along.

'First of all, he's telling me to go in ahead of him.

'I'm sure you understand that.

'And he's got 110,000 bottles here.

'I just said, "I suppose you could hang one on here in a major way

'"with this lot," but he said,

'"Yes, but only with a couple of really attractive women, though."

'76 wine.

'Ah, here's some stuff. 1980. Should be very good indeed.

'I had a really good time here. I have to tell you that.

'I feel as if it was only yesterday.

'I'm asking him, you know,

'"Do you think it is a bit too cool to drink the wine this way?"

'And he says, no, this business of heating wine up to room temperature

'is a bit of nonsense, really, and, in fact, had a good reason

'to exist in that way if you lived in a very, very cold chateau,

'but otherwise it really spoils the wine to warm it.

Hoo!

'That was me saying, "Gosh, this is really good."

'Yes, and if it's too warm, too chambred,

'it just wouldn't be up to standard like that.

'"Do you sell this around the place?"

THEY CONVERSE IN FRENCH

There's something which is quite good.

There's one thing that me and President Reagan have got in common

is Gevrey-Chambertin, made by Rene Leclerc,

because when one of the French prime ministers went over

for a little entente cordiale, the best way to do it was with his wine.

I think that's quite amazing.

A classic serving of Keith Floyd there.

Now, we are not cooking live in the studio today

so instead we are indulging in some of the fantastic cooking

from the Saturday Kitchen back catalogue.

Still to come on today's Best Bites,

Jason Atherton already had a respectable position

on our omelette challenge leaderboard,

but it was Nathan Outlaw's very first time.

Find out who wins a little bit later on.

Tony Tobin gets into the summer spirit

and serves up a home-made spicy pork burger.

He serves the burger with chilli mayo,

beer-battered onion rings, griddled pineapple and Gruyere cheese,

and Ruby Wax faced her Food Heaven or Food Hell.

Would she get her Food Heaven, lamb, with my roast lamb chops

stuffed with chicken and mushroom mousse

served with Parisian potatoes and veg,

or would she get her dreaded Food Hell, rice pudding -

and my clotted cream rice pudding with caramelised pineapple?

Find out what she gets to eat at the end of today's show.

Now, the next time you reach for that bottle of salad cream

I think you should shut the cupboard and make it yourself.

And here's Lawrence Keogh when he was still at Roast restaurant

to show us how it's made.

So what are we cooking today then?

We've got sea trout, we've got cold poached sea trout.

We're going to make a court-bouillon with all the vegetables,

water, vinegar, onions, fennel, leeks and vinegar.

Bring that to the boil, pour it over the sea trout and clingfilm it.

-And we've got samphire with that and...?

-Samphire.

-Tomatoes.

We'll get onto these tomatoes a little bit later.

-And we're going to make salad cream.

-We're going to MAKE salad cream.

-All right, first of all I'm going to make the court-bouillon.

-Right.

-What are you doing with the...?

-I'm going to portion the salmon.

-Sea trout.

-Sea trout.

-It looks like salmon.

I owe you 10p, don't I?

-We said in rehearsals if I get it wrong I'm going 10p.

-Sea trout.

-We're using sea trout.

-Yeah.

-So tell us a bit about sea trout, because it's...

-Sea trout?

-Yeah.

Well, it's migratory.

It starts off in fresh water,

it goes into the sea

and comes back to fresh water, you know, so...

It's a lovely fish. It's in season now so you should use it

and the price is good. This is boiling hot court-bouillon.

It's got the vinegar and the vegetables,

-which have been boiling for about 20 minutes.

-Yeah.

You get the hot pan and just pour it straight over, like so.

Court-bouillon is a great way of cooking,

but particularly with, sort of, white veg.

That's what you're looking for with this, really,

although I'm using a carrot

you want things like a little bit of leek, some fennel,

aniseedy sort of flavour, some lemon.

-No garlic in there?

-No garlic.

Put the clingfilm over the top

and when this is cold that salmon is going to be just right.

So what you've done is heated that up.

Literally I'll show you how to make it right now.

-I mean, it's so simple.

-We'll just leave it out the way.

So we take the water, which we've got in here.

Straight into a nice hot pan.

Then we go, we've got the bay leaf, salt and the peppercorns.

Meanwhile I'm going to get the salad cream on.

Thyme, parsley, all the veg in. The vinegar goes in.

-Vinegar is quite important with this, isn't it?

-Yes.

Sometimes you can put lemon in there, but you've put vinegar in.

-It sets the fish as well, doesn't it?

-Yeah.

I'm going to put the flour and English mustard powder...

Now, if you ever want to know how to make your own salad cream, this is how to do it.

-So I've got the flour.

-OK.

-We've got English mustard powder.

Sugar, you can reduce the sugar if you want it not too sweet.

That's the important start to it. You make it...

If you've made a bechamel before, for, like,

a cheese sauce or something like that, this is a good way to start.

Instead of using the butter, use olive oil to get the paste going.

-Right.

-I'm just going to get a wooden spoon.

OK, move that off to one side.

I'll just grab a wooden spoon or I'll use one of the spatulas here.

So you just get that going, a little paste. And just moisten it.

-Now, you want to cook the samphire as well.

-Just very quickly in water.

We used this a couple of weeks ago but that was rock samphire. This is normal samphire.

I'll tell you a story about rock samphire.

In Elizabethan times it was a precarious pastime to do it

because it was growing on rocks and people used to die picking it.

But the samphire, the other name for samphire is glasswort

because glasswort, when it was cooked,

the ashes would make glass so all the glass factories were by the coast

and that's where they were gathering...

It came from the name St Pierre, didn't it?

St Pierre fish, St Pierre in France. Patron saints of fishermen.

Just like the... Oh, I've just lost a bit of roux there, chef.

-And I believe this stuff was used to make soap.

-That's right, it was.

-There you go.

-So it's got all manner of uses.

-I'm just going to get this...

-This is like a thick, thick paste, isn't it?

Yeah. What I'll do, just crack an egg in there.

What you do is just pour the milk straight on top. So that's an egg...

Give that just a light whisk in.

You've got, this is cold milk,

so if you're doing the bechamel, you warm the milk.

So you're making your own salad cream

and that fella over there uses bought-in ketchup.

-It's unbelievable.

-Nothing wrong with that. Nothing wrong with that, James.

-So the idea is you carefully stir it as we go?

-Yeah.

Just, I don't want to get it all over the stove.

Janet's watching.

There you go. If we get a bit of that and then mix it.

Yeah, you start doing that.

So the idea is you start off with a little bit...

Just gradually bring the sauce up to a nice velvety... I'll take the...

-I'll do it.

-You crack on.

There you go. That's it, lovely. I'll take this.

Now last time you were on you cooked your famous breakfast

that you won the awards for.

Yeah, we got Best Breakfast award in London.

God knows why I done that.

But, I mean, Roast, anybody that hasn't been,

it is an interesting restaurant

because it literally overlooks the famous Borough Market.

Yeah, and the menu reflects the best of British seasonal produce,

so it's quite a lot of work to keep the menu fresh,

like you've just said, you're using Jersey Royals.

The Jersey Royals are just finishing,

the next potato we're using on the menu is Cornish New.

Next week we're going to go to Duke of York Reds,

so that's how tight.

We're all over it like a rash, so to speak, keep on top of it all.

So now you're going to flavour this with something different.

Yeah. In the fridge... just grab that bowl out for me.

So you cook this for how long?

Just bring it to the simmer, give it about 10 minutes,

just to let it cook out like a roux, just cook it out.

-Vanilla.

-Vanilla. I know.

-Vanilla in salad cream.

-Just try it.

Just trust me.

Cold poached salmon or cold poached sea trout

and you try that with it on the side. It's delicious.

What I like about this salad is that it is so summery.

-These tomatoes, look at the colour.

-Vanilla in salad cream, Alan?

-It sounds very nice.

-It's not rank, is it?

-I'm all for vanilla.

-Can't be rank.

-All for vanilla.

If you can keep the vanilla...

you can keep the salad cream in a jar in a fridge.

It lasts about a week, this fresh salad cream.

Now when you think of British food you think of, you know,

meat and stuff like that, stews, particularly in the restaurant

is it quite difficult doing stuff for vegetarians?

No, I mean, it's a good test for us, though, you know.

We have a lovely globe artichoke on the menu at the moment

stuffed with smoked garlic spinach

and the garlic we buy is from the Isle of Wight,

so we're trying to source as much seasonal British produce as possible.

-The Isle of Wight is very famous for garlic, isn't it?

-It is, yeah.

I believe it's the reflection of the light of the ocean

that makes the most amazing garlic. Look at these tomatoes.

Now, I would ask you what these are. These are heritage tomatoes.

Oh, they've got some weird names. Weird and wonderful names.

-What's this one called?

-Pass.

-Go on.

-Get me coat.

I knew he was prepared. I've got my little list here.

You want to know what these are called? I think these are fantastic.

-This one... Where are we? This one. What's this one called?

-Carry on.

Yeah, carry on.

The Black Sea Man tomato, Speckled Roman, Nebraska Wedding tomato.

Cherokee Purple tomato.

But if you look at it, look at these fantastic colours.

They're all heritage tomatoes,

but they've got an individual flavour, haven't they?

Yeah, and different levels of sweetness as well.

I'm just going to take the skin off the salmon. This is one we poached.

These are the old tomatoes, quite difficult to grow. Yeah.

But they're called heirloom tomatoes.

OK, so we've got our fish here. Now you're just taking the...

Just taking the blood line out.

I'll just give it a gentle scrape. Take it off.

It's a nice, summery dish. Something nice to eat. Put that...

-If you do the heritage stack for me.

-Yeah.

-I'll get that...

-Is that vanilla...?

-No, it's there.

-Oh, you scraped it for me. Good man.

I've opened it up, ready for you, if you just want to scrape it.

-The vanilla goes in at the last minute?

-Yeah, just flavour...

Some of this vanilla in there,

just give it a little scrape and just stir it in.

Now, the idea is you just, what?

Layer these different sort of tomatoes?

Yeah, the fattest one on the bottom and build them up, each layer.

-There you go.

-OK, scrape some of that in there.

All these different colours.

I have to say, they look fantastic. All the different colours there.

And this one on the top. Just salt, pepper?

Yeah, that's it. A nice little stack.

-And then we'll put the samphire on the side.

-There you go.

-That's it. Lovely. That's that one.

-There you go.

Then the vanilla's gone in there right at the last minute?

Yeah. I ain't got much seeds out of that one.

Must've not been trying hard enough. Let's give it another scrape.

Give that a stir on the top.

If you can get that samphire on the plate for me, chef.

There you go.

-Scrape all that lot in.

-OK.

-There you go.

-I think there's more...

-No, there's seeds there, I can see them.

-So a little bit of that.

-Yeah.

-It's quite interesting.

I know vanilla works with fish,

-I know Rick's cooked it quite a bit as well but...

-Yeah.

There's our samphire. You don't need salt on the samphire.

It's got its own salt content.

If we just put a touch of rapeseed on there.

That's the rapeseed we used earlier, wasn't it?

-There we go.

-Just a few tear drops over the top.

Alan, ever had samphire before?

It's often pickled in jars and it puts people off.

-I don't know if I have.

-Fresh is just...

-There we go.

-Crunchy and salty.

-Lovely.

-Do you want to do a cheffy...?

-No.

-No.

-Remind us what that dish is.

We've got cold-poached sea trout, heritage tomatoes, samphire

and vanilla salad cream.

I'll just show you that. It looks...

and, I'm sure, tastes delicious.

There we go, right. Vanilla salad cream. A first for me.

I'm sure a first for you as well.

-Wow.

-Dig in. Tell us what you think of that.

-It's a good dish, though, isn't it?

-He called it John West this morning.

But it... It is a good way of cooking fish and often people...

You learn it at college... And they do it a lot in France.

Yeah, and even with smoked haddock, when we use hot milk

and pour it over the haddock in cling film,

it comes out lovely, doesn't it?

-I'm getting a bit of vanilla but I'm getting more mustardy.

-Are you?

-More mustardy.

-Yeah. Mm.

Yeah. Yeah. Mm, mm.

LAUGHTER