Episode 92

0:00:02 > 0:00:05Good morning, get ready for 90 minutes of the finest food on TV.

0:00:05 > 0:00:06This is Saturday Kitchen Best Bites.

0:00:26 > 0:00:28Welcome to the show.

0:00:28 > 0:00:29We've got some great recipes

0:00:29 > 0:00:31and some very hungry celebrity guests for you this morning.

0:00:31 > 0:00:34Ireland's favourite home cook Rachel Allen serves up cumin

0:00:34 > 0:00:38and yoghurt marinated chicken with a cucumber and dill salad.

0:00:38 > 0:00:41And Patrick Williams brings bream to the table.

0:00:41 > 0:00:44He pan-roasts the bream with garlic thyme and pimento and

0:00:44 > 0:00:46serves it with fried plantain fritters,

0:00:46 > 0:00:49spinach and a coconut sauce.

0:00:49 > 0:00:52Cyrus Todiwala treats us to a lightly spiced caroo pork.

0:00:52 > 0:00:55He serves us a delicious curry with pork, tomatoes, onions,

0:00:55 > 0:00:57coriander and a host of spices

0:00:57 > 0:01:01and serves it with deep-fried potatoes and a cachumba salad.

0:01:01 > 0:01:04And Diane Parish faced her Food Heaven or Food Hell.

0:01:04 > 0:01:05Would she get her Food Heaven?

0:01:05 > 0:01:08An old-fashioned dessert of Swiss roll served with fresh

0:01:08 > 0:01:11raspberries, raspberry jam and cream.

0:01:11 > 0:01:14Or would she get her dreaded Food Hell, parsley? With my parsley soup

0:01:14 > 0:01:18with deep-fried pork scratchings, asparagus and a poached egg.

0:01:18 > 0:01:20Find out what she gets to eat at the end of the show.

0:01:20 > 0:01:23First up - it's a big blast of Australian sunshine

0:01:23 > 0:01:26from the brilliant Bill Granger and his spicy meatballs.

0:01:26 > 0:01:29- Now, curry's quite an unusual mixture with... - With pork.- ..with pork.

0:01:29 > 0:01:32Not one of the things you'd put together normally.

0:01:32 > 0:01:34No, but I think the sweetness of the pork really works.

0:01:34 > 0:01:36When I was in India as a 19-year-old

0:01:36 > 0:01:39I went to Goa and there you get the pork vindaloo.

0:01:39 > 0:01:40- That really spicy pork.- Fantastic.

0:01:40 > 0:01:42That's where the inspiration's from.

0:01:42 > 0:01:44And they love their fish out there, Goa.

0:01:44 > 0:01:47- All those great fish curries.- OK. So, what's next?

0:01:47 > 0:01:50Next I'm going to add breadcrumbs. You know what... grate that onion.

0:01:50 > 0:01:52The good jobs!

0:01:52 > 0:01:54By grating the onion you don't have to cook it off.

0:01:54 > 0:01:57When you're doing a mince or a stuffing you cook the onion.

0:01:57 > 0:01:59- If you grate it it makes it a lot finer.- No problem.

0:01:59 > 0:02:02- And it really makes it a lot easier if you don't have to cook it.- Yup.

0:02:02 > 0:02:05So you grate this. You always get somebody else to do this...

0:02:05 > 0:02:08- Yeah, you cry.- Thanks(!)- You always hear stories about onions,

0:02:08 > 0:02:11how you stop them making you cry but I don't think you can.

0:02:11 > 0:02:13Wearing goggles, all that sort of stuff.

0:02:13 > 0:02:17Now, I've got a red chilli here. I'm going to take out a few of the seeds.

0:02:17 > 0:02:21Not all, just a little bit of spice. And chop it up.

0:02:21 > 0:02:23- OK.- That's great.

0:02:23 > 0:02:27So, what type...? You're using... what type of pork?

0:02:27 > 0:02:28You want...

0:02:28 > 0:02:31- You want a little bit of fat, not too much.- Not too much.

0:02:31 > 0:02:34If you really don't like the idea of a pork meatball you can add

0:02:34 > 0:02:38- a bit of veal in there or chicken, I think, would be great.- Yeah.

0:02:38 > 0:02:40Chicken mince and do chicken meatballs.

0:02:40 > 0:02:42You need to use the thighs and legs otherwise

0:02:42 > 0:02:43if you use all breast it's dry.

0:02:43 > 0:02:47It's just dry, you need that little bit of fat in there.

0:02:47 > 0:02:49I think this is great football and rugby food.

0:02:49 > 0:02:52Now, garam masala to give it that bit of spice.

0:02:52 > 0:02:55And the good thing is you can get it made ahead of time and just heat it up.

0:02:55 > 0:02:59- Great, so that's going in as well. - Especially if you are starting at two, you said, going to lunch at two?

0:02:59 > 0:03:02I'm there, two o'clock. My mates are holding me a table at this pub.

0:03:02 > 0:03:05- Fantastic.- If you get there at four o'clock you won't get a seat.- Ah.

0:03:05 > 0:03:08Now, some ginger. Again, adding up those spices.

0:03:08 > 0:03:10To really freshen it up.

0:03:10 > 0:03:13So, when you bite into one you get that great...

0:03:13 > 0:03:16- Do you want me to chop some of this as well?- Yeah, just a rough chop.

0:03:16 > 0:03:19So, Bill...you've been travelling a lot. You've just got back from Tokyo?

0:03:19 > 0:03:23Yeah, I was in Tokyo for a couple of weeks which was great. I'm opening a restaurant there.

0:03:23 > 0:03:25And I did a temporary one for a month.

0:03:25 > 0:03:27Why Tokyo?

0:03:27 > 0:03:29I've got friends that introduced me

0:03:29 > 0:03:31cos Japan is such a fascinating place but

0:03:31 > 0:03:35as a non-Japanese speaker it's quite hard, you really got to know people.

0:03:35 > 0:03:38So, I met a couple of people and they've...yeah, taken me up there

0:03:38 > 0:03:40and got me very, very excited about opening a restaurant.

0:03:40 > 0:03:44- And your show's just about to start in Japan.- Yeah, it's been on air - it started last week.

0:03:44 > 0:03:47Which is pretty exciting. Now...great.

0:03:47 > 0:03:48The restaurant that you've opened...

0:03:48 > 0:03:52It's like a pop-up, a temporary thing just for a month in Daikanyama.

0:03:52 > 0:03:56which is a bit like Tokyo's Soho, a really funky, groovy area.

0:03:56 > 0:03:58- And this is until you build... - In March.

0:03:58 > 0:04:01We do one on a beach. I have to go to Tokyo to get a beach restaurant.

0:04:01 > 0:04:04- You see, I knew. - You can't get away from the beach.

0:04:04 > 0:04:06- There had to be a reason why... - Exactly. Now...

0:04:06 > 0:04:09Wet your fingers and make meatballs about that size.

0:04:09 > 0:04:10You can do them a little bit bigger.

0:04:10 > 0:04:13And by wetting your fingers it's going to make them...

0:04:13 > 0:04:15If these are for me for rugby tonight I want bigger than that.

0:04:15 > 0:04:19- Do them bigger than that, they are small.- You want me to do that? - I'll wash my hands.

0:04:19 > 0:04:23I get all the glam jobs, don't I? So, the reason why you put it into water is to stop the meat

0:04:23 > 0:04:26- sticking to your fingers? - Just keeps it, makes it really easy.

0:04:26 > 0:04:30And I'm going to bake them. Traditionally you put them on the stove and fry them off.

0:04:30 > 0:04:33I hate the way it splatters oil everywhere and makes a big mess.

0:04:33 > 0:04:37- By putting them in the oven... - You're a big fan of these things? - I love meatballs.

0:04:37 > 0:04:40- I'm watching this very carefully cos I want to make these. - LAUGHTER

0:04:40 > 0:04:44- That will be two dishes a year. - Make two dishes a year.

0:04:44 > 0:04:48- Don't overdo it!- Christmas - they'll go with the turkey.- Yeah!

0:04:48 > 0:04:50- What's next?- I'm going to make the sauce.

0:04:50 > 0:04:54With curries you always have something acidic so whether it's tomato, lime juice, green mango.

0:04:54 > 0:04:56- This one's going to be a tomato base. - OK.

0:04:56 > 0:05:00I'm going to use fresh tomatoes but tinned is absolutely fine.

0:05:00 > 0:05:01Chop them up.

0:05:02 > 0:05:05When you open a restaurant in Tokyo...

0:05:05 > 0:05:08you're famous for your...eggs and your breakfasty sort of food.

0:05:08 > 0:05:10Do you have to adapt it much over there or...

0:05:10 > 0:05:14No, the interesting thing is in Japan people are really sophisticated with food.

0:05:14 > 0:05:18They love food and they love texture and what excites me about Japan is

0:05:18 > 0:05:21the food really works cos they love texture - like the fluffy hot cakes.

0:05:21 > 0:05:24- They love puddings out there. Chocolate.- Oh, yeah. Chocolate.

0:05:24 > 0:05:28And there's a word called fuwafuwa which is, basically, fluffy,

0:05:28 > 0:05:31- and every time they have the eggs or the hotcakes...- Right.

0:05:31 > 0:05:33..they love the fluffy.

0:05:33 > 0:05:35- They love the fluffy. - Love the fluffy.

0:05:35 > 0:05:37A little bit of oil on here?

0:05:37 > 0:05:39Yeah, that will just get them going, make them brown a bit.

0:05:39 > 0:05:42Into a pan I've got some Massaman curry paste.

0:05:42 > 0:05:45- Am I going to put this in the oven? - Throw that in the oven.

0:05:45 > 0:05:47Take about 15 minutes.

0:05:47 > 0:05:50When I use bought curry paste I always rev them up a bit.

0:05:50 > 0:05:54I add a bit of ginger and garlic and finish them off with some lime and sugar.

0:05:54 > 0:05:57I've put a little oil in there with ginger.

0:05:57 > 0:06:00Just to get it started. Add the tomatoes.

0:06:00 > 0:06:01Might add a little bit more.

0:06:03 > 0:06:06Smells great with all that sizzling.

0:06:06 > 0:06:10Are you at the same numbers as Jackie with your cookbooks?

0:06:10 > 0:06:13I wish! That's very, very impressive. Amazing.

0:06:13 > 0:06:16- Cos you've just brought out a new one?- I have.

0:06:16 > 0:06:20- Called Holiday.- Called Holiday. - Oh, I could use that!

0:06:21 > 0:06:24What's the concept behind it?

0:06:24 > 0:06:27The concept is about - when I'm busy during the week and running

0:06:27 > 0:06:30around I haven't a lot of time to think about creating new dishes.

0:06:30 > 0:06:33But when I go and take a break that's when I really create.

0:06:33 > 0:06:36- Yup.- And the book I've divided into six chapters.

0:06:36 > 0:06:38I have Barefoot which is really summery food.

0:06:38 > 0:06:42Outdoors which is more spring. Harvest and Fireside.

0:06:42 > 0:06:44Then a couple of chapters - Celebrate...

0:06:44 > 0:06:48and it's all about food I really love to cook and cook away.

0:06:48 > 0:06:51- Yup.- But then when I come back home I...

0:06:51 > 0:06:54..incorporate it into my life so those dishes always trigger memories

0:06:54 > 0:06:57and I think that's the interesting thing. Food, for me is a memory thing.

0:06:57 > 0:06:59These curry meatballs,

0:06:59 > 0:07:02basically it's just a variation on when I had curry sausages.

0:07:02 > 0:07:04So, you go to Goa and Tokyo and stuff like that

0:07:04 > 0:07:08- my food memories are a bacon butty in my grandmother's living room.

0:07:08 > 0:07:10Ha-ha. Well, that's what I grew up with - not really good memories.

0:07:10 > 0:07:13I really get envious of people who grew up with grandmothers who

0:07:13 > 0:07:15could cook amazing dishes - I didn't have that.

0:07:15 > 0:07:18It was like fast food and pre-packaged everything.

0:07:18 > 0:07:20I've got to invent those memories.

0:07:20 > 0:07:23- What's happening in here? - Tomatoes in there. Just cook them off

0:07:23 > 0:07:26for a couple of minutes, you just want to soften them down.

0:07:26 > 0:07:28- And I'm going to add some chicken stock.- Yeah.

0:07:30 > 0:07:32- And coconut milk.- Yeah.

0:07:34 > 0:07:38- And cook that for a few minutes. - I'll lift these off.

0:07:38 > 0:07:40- And pop the meatballs in. - Do you want me to...?

0:07:40 > 0:07:42Yeah, pop them in.

0:07:42 > 0:07:44At home I just give that a couple more minutes, pop those in.

0:07:44 > 0:07:47And if you want to eat the meatballs like that they're great

0:07:47 > 0:07:50just with some rice or...or some potatoes or some mango chutney.

0:07:52 > 0:07:56- OK.- Fantastic. Now... This one's been simmering over here. You can see the great colour.

0:07:56 > 0:07:59- I'll swap that for you.- Thank you. - There you go.- That's really rich.

0:07:59 > 0:08:01I'll give that a bit of a stir.

0:08:01 > 0:08:05Gives it that really rich colour. Delicious. I'm just going to finish that off.

0:08:05 > 0:08:08- Now, as it's reducing now it will change colour, won't it? - It will.

0:08:08 > 0:08:12It really gets that more golden colour from being a little bit anaemic in colour.

0:08:12 > 0:08:15- OK. - I've got some...lemon.- What's next?

0:08:15 > 0:08:18Now, finishing it off - for me, when you cook, finishing things off

0:08:18 > 0:08:20and really lifting the flavour is important

0:08:20 > 0:08:23so a little bit of lemon or lime juice or yuzu, if you can find one.

0:08:23 > 0:08:27Yuzu! Hopefully I'll get to cook that later. I do like that stuff.

0:08:27 > 0:08:31It's great. Especially being in Japan you see so much of it.

0:08:31 > 0:08:35- But you see the fresher stuff?- Yeah, but still. Bit of sugar just to...

0:08:35 > 0:08:38temper that sourness of the tomatoes.

0:08:38 > 0:08:40- And the smoothness of the coconut milk.- There you go.

0:08:40 > 0:08:44- Just going to serve it with some boiled rice.- Lovely.

0:08:44 > 0:08:48And this is a dish that is inspired by those travels to India

0:08:48 > 0:08:52and the history of eating my mother's - not so great - curries.

0:08:52 > 0:08:55- But... - This will be your starter in the Collins'

0:08:55 > 0:08:57household in Beverly Hills later.

0:08:57 > 0:08:59LAUGHTER

0:08:59 > 0:09:01Christmas starter. Now, the meatballs...

0:09:01 > 0:09:03Put a few on there.

0:09:03 > 0:09:07- CHEF: Put the meatballs inside the turkey.- Few of those.- Good idea. - Instead of serving...

0:09:07 > 0:09:11I love the leftovers in a baguette tomorrow for a post-rugby...

0:09:11 > 0:09:14- Oh, yeah!- ..sandwich. Pop that down there.- Hangover cure.

0:09:14 > 0:09:17Perfect hangover cure. Now, I'm going to finish that off...

0:09:17 > 0:09:21Clean it up there...with a few of these nuts. Give them a rough chop.

0:09:21 > 0:09:23- A few cashew nuts.- Yeah.

0:09:23 > 0:09:27Just to give it that texture...those smooth meatballs with a bit of crunch.

0:09:27 > 0:09:32Lots of fresh coriander and you've got...perfect rugby food.

0:09:32 > 0:09:35- Remind us what that is again.- Spicy pork meatballs in a curry sauce.

0:09:35 > 0:09:38They may have lost the rugby...

0:09:38 > 0:09:39but they can cook.

0:09:39 > 0:09:40LAUGHTER

0:09:44 > 0:09:47Oh, there we go. Right.

0:09:47 > 0:09:49Jackie, over to you. This is where you get to dive in.

0:09:49 > 0:09:53- I can have a taste?- At this time in the morning. Yes.- You've got to try.

0:09:53 > 0:09:55There's a bin there if you don't like it.

0:09:55 > 0:09:57- LAUGHTER - Charming(!)

0:09:57 > 0:10:00- No, dive in. Tell us what you think. - Fantastic, yeah.

0:10:00 > 0:10:03I thought you might like them rugby-ball shaped.

0:10:03 > 0:10:04ALL: Yeah!!

0:10:04 > 0:10:08- Little footies.- Oh, mmm! - It's good, isn't it?

0:10:08 > 0:10:10- You mentioned chicken and stuff like that.- Absolutely.

0:10:10 > 0:10:12Minced chicken, pork and veal, beef.

0:10:12 > 0:10:14- Shall I move it along?- Yeah.

0:10:14 > 0:10:17- You've got to take a bigger mouthful on this show. It never comes back. - Oh.

0:10:17 > 0:10:19LAUGHTER

0:10:19 > 0:10:21- Oh, really!- You could use chicken...

0:10:21 > 0:10:24Anything. But I think you want that... but chicken's good.

0:10:24 > 0:10:26Cos you've got that mild flavour with that spicy curry sauce.

0:10:26 > 0:10:29And most people would go for the green curry paste.

0:10:29 > 0:10:33After you've cooked it in the oven then you don't get crispy meatballs, you get...

0:10:33 > 0:10:36Soft, and that's by putting them in the sauce. You lose that crispiness anyway.

0:10:36 > 0:10:40Cos, I agree with you, when you fry meatballs, I wear sunglasses.

0:10:40 > 0:10:43And all that fat splatters everywhere.

0:10:43 > 0:10:46Fat's coming at you so I've got the sunglasses on!

0:10:46 > 0:10:49- Sunglasses... - Sunglasses in the kitchen.

0:10:49 > 0:10:52- Bjorn...?- But he had a great idea, he said I should stuff the turkey

0:10:52 > 0:10:53with meatballs.

0:10:53 > 0:10:54That's a good one, yeah.

0:10:54 > 0:10:56PUBLIC GUESTS: Very nice. Lovely.

0:11:01 > 0:11:03Sorry to tease you about the rugby, Bill.

0:11:03 > 0:11:07Coming up - I'll be making home-made scampi and chips with tartare sauce

0:11:07 > 0:11:11for ex Blur band member turned cheese maker, Alex James.

0:11:11 > 0:11:13After Rick Stein showcases some fruits of the sea.

0:11:15 > 0:11:18SEAGULLS CRY

0:11:31 > 0:11:34I'm not actually skiving. If I smoked I'd be out here for a smoke

0:11:34 > 0:11:38because it's a bit of a quiet time in the kitchen and

0:11:38 > 0:11:41we're waiting for the next batch of orders. Very busy in there tonight.

0:11:41 > 0:11:45It is quite tough in the restaurant in a sense that people are always

0:11:45 > 0:11:49wanting me for something, you know, like if it's not the customers,

0:11:49 > 0:11:53if it's not the staff, it's the chefs, it's all...

0:11:53 > 0:11:56..pressure and I look out of my bedroom window across Trevone Bay

0:11:56 > 0:12:00and I look at some boat like my friend Johnny disappearing into

0:12:00 > 0:12:04the blue horizon - no worries except he's got to catch the fish.

0:12:04 > 0:12:06And I'm thinking, "God, it would be so nice."

0:12:06 > 0:12:08But, I don't know.

0:12:08 > 0:12:11One day last winter I was standing up at Lelizzick -

0:12:11 > 0:12:15just out near Stepper Point at the end of this estuary - with my boy Edward,

0:12:15 > 0:12:20looking at some trawler going out to sea for a five-day trip.

0:12:20 > 0:12:23And it was really rough and they were sort of disappearing

0:12:23 > 0:12:25behind great piles of waves.

0:12:26 > 0:12:29And I was thinking - "Nah, not for me.

0:12:29 > 0:12:31"I'll stick in the kitchen, I think."

0:12:37 > 0:12:40Many dishes that were extremely popular in the '60s and '70s

0:12:40 > 0:12:43have just disappeared from restaurant menus.

0:12:43 > 0:12:46I mean, things like scallops mornay. This is another...

0:12:46 > 0:12:49Baked cod Portuguesa I'm going to do now.

0:12:49 > 0:12:51And look at this cod. Look at the gills in there, OK.

0:12:51 > 0:12:54If anybody wants some instructions on what fresh fish should be like,

0:12:54 > 0:12:56this is it.

0:12:56 > 0:13:00Yellow, green mottled effect on it. A beautiful piece of fresh cod.

0:13:00 > 0:13:04People have actually accused me of only using wonderfully fresh fish

0:13:04 > 0:13:06but what else can I do? I live by the sea.

0:13:06 > 0:13:08I wouldn't want to use old stuff.

0:13:08 > 0:13:10Look at the way this is filleting, you can

0:13:10 > 0:13:13see how fresh it is cos it's just dead easy to fillet a fresh fish,

0:13:13 > 0:13:16it just comes off in great firm pieces.

0:13:16 > 0:13:19It's the best part of being a cook, I think.

0:13:19 > 0:13:22Anyway, let's cut this into three or four sections.

0:13:22 > 0:13:26I think three is probably enough. Give everybody a nice portion.

0:13:26 > 0:13:28So, I'm just going to put a bit of butter in this pan

0:13:28 > 0:13:30and I'm going to brown the fish in here.

0:13:30 > 0:13:34That's a very important point with all these baked fish dishes.

0:13:34 > 0:13:37If you brown the skin of the fish first,

0:13:37 > 0:13:41when the dish comes out of the oven it just looks wonderful.

0:13:41 > 0:13:44Won't take more than about a minute.

0:13:44 > 0:13:46I'm just going to turn those over now.

0:13:46 > 0:13:50Yeah, look at those...that's what I mean, you see.

0:13:50 > 0:13:52Lovely brown colour on the skin.

0:13:52 > 0:13:54Breaking up a little there but that doesn't matter.

0:13:54 > 0:13:56That's fine. That's all I need now.

0:13:56 > 0:13:58I can take those out, put them to one side

0:13:58 > 0:14:01and put the rest of the sauce ingredients in the pan.

0:14:01 > 0:14:04Now, this is a all-cooked-in-one-pan dish

0:14:04 > 0:14:07so you get all the scrapings of the fish at the bottom of the pan.

0:14:07 > 0:14:11And into that pan I'm going to put some finely-chopped onion.

0:14:11 > 0:14:14The pan's looking a bit dirty and the butter's a bit brown

0:14:14 > 0:14:16but it doesn't matter.

0:14:16 > 0:14:18It's not a fastidious dish, this.

0:14:18 > 0:14:22Just leave these onions to soften a bit for five minutes.

0:14:22 > 0:14:25Now, into the pan goes some chopped tomatoes.

0:14:25 > 0:14:27Plum tomatoes. Lovely colour they've got.

0:14:27 > 0:14:32This is a very important point of the dish...is some chopped sun-dried tomatoes.

0:14:32 > 0:14:34Because I think of cod Portuguesa...

0:14:34 > 0:14:37a bit of a challenge to me really to think of a dish -

0:14:37 > 0:14:41you think in supermarkets, you think bland, boring, watery sauces.

0:14:41 > 0:14:45But the sun-dried tomato really lifts it. It's like puree

0:14:45 > 0:14:47but it's got a much more sweet and intense flavour.

0:14:47 > 0:14:51And into the pan I add about a pint of fish stock.

0:14:51 > 0:14:54And a slug of white wine. I like the word slug.

0:14:54 > 0:14:56It doesn't mean anything particularly but everybody

0:14:56 > 0:14:57knows what I mean.

0:14:57 > 0:15:01Just leave that to simmer away for about ten minutes.

0:15:01 > 0:15:04Now...that's just about there. A bit of salt and pepper.

0:15:04 > 0:15:08Black pepper. Good, robust flavours.

0:15:08 > 0:15:10So, that's nicely reduced now,

0:15:10 > 0:15:12that sauce and into there we put the fish...

0:15:12 > 0:15:15for the last bake.

0:15:15 > 0:15:18And that goes straight into the oven.

0:15:18 > 0:15:20OVEN DOOR OPENS AND CLOSES

0:15:20 > 0:15:22So, that's been ten minutes in the oven.

0:15:22 > 0:15:25Just got it out and we're nearly ready for dishing this up.

0:15:25 > 0:15:29So, onto the serving plate goes these pieces of cod.

0:15:30 > 0:15:34So, now just to reduce the sauce down a bit with some parsley

0:15:34 > 0:15:37but before that I'm going to put in some butter.

0:15:37 > 0:15:40And this is where being a really serious cook comes in.

0:15:40 > 0:15:44It's taking the trouble to do a final reduction like this and just finish

0:15:44 > 0:15:47it with a little bit of parsley and pour it right over the fish.

0:15:48 > 0:15:49And there it is.

0:15:50 > 0:15:53- Chalky!- Chalky!- Chalky!- Where is he?

0:15:55 > 0:16:00- Good dog.- Good old Chalky.- You can have some crab pasty in a minute.

0:16:00 > 0:16:02Wait for me!

0:16:02 > 0:16:06- Come on.- If you've got to take your Valentino slippers off...

0:16:06 > 0:16:08CHUCKLING

0:16:08 > 0:16:11You know, it's a funny thing about brilliant Augusts in Cornwall

0:16:11 > 0:16:13but all your friends seem to turn up.

0:16:13 > 0:16:16They suddenly have a burning need to see you, do you know what I mean?

0:16:16 > 0:16:19A couple of friends turned up last night.

0:16:19 > 0:16:25A cook called Simon Hopkinson and my main wine merchant Bill Baker.

0:16:25 > 0:16:28And we had a couple of bottles, you know, or three!

0:16:28 > 0:16:31And we argued a lot about food as we always do.

0:16:31 > 0:16:32We fell out.

0:16:32 > 0:16:35I think I went to bed in a bit of a huff, all that sort of thing,

0:16:35 > 0:16:36just a normal night.

0:16:36 > 0:16:39But today we're going fishing.

0:16:39 > 0:16:42And I'm going to bake these pasties, these crab pasties.

0:16:42 > 0:16:46And the crab comes from the bay just nearby where we're fishing.

0:16:46 > 0:16:50And erm...we're going to go fishing for mackerel.

0:16:50 > 0:16:53But first of all, let's make these crab pasties.

0:16:53 > 0:16:57Now, this is puff pastry and Simon says you shouldn't make

0:16:57 > 0:17:00pasties with puff pastry, you should use short pastry.

0:17:00 > 0:17:04Just interrupting my flow here to say - into this bowl now, first of all, some leeks.

0:17:04 > 0:17:09Just finely chopped leeks and some saffron which I just steeped in a little bit of water.

0:17:09 > 0:17:12Actually, just thinking about this, the crab as well -

0:17:12 > 0:17:15lovely local crab from just down the road, nice chunky pieces.

0:17:15 > 0:17:19Those three ingredients, for me, are just so resonant of Cornwall.

0:17:19 > 0:17:22The local leeks. Saffron - they used to grow that in Cornwall.

0:17:22 > 0:17:25And the beautiful crabmeat, brown and white.

0:17:25 > 0:17:27And a little bit of butter.

0:17:28 > 0:17:33And a few breadcrumbs to bind everything together. Some salt.

0:17:35 > 0:17:37Good bit of salt and lots of white pepper.

0:17:39 > 0:17:40OK. Now, where was I? Oh, yeah.

0:17:40 > 0:17:43We were arguing about the pastry, you see, because...

0:17:44 > 0:17:48..I think puff pastry tastes better but no true Cornishman would say

0:17:48 > 0:17:51pasties should be made with puff pastry.

0:17:51 > 0:17:53But it just tastes better, to me.

0:17:53 > 0:17:57And you know the whole thing... the slightly apocryphal tale

0:17:57 > 0:18:00about you dropping a pasty down a tin mine

0:18:00 > 0:18:02and it would still be in one piece when it hit the bottom.

0:18:02 > 0:18:05Well, I think that's a little exaggerated

0:18:05 > 0:18:08but a pasty...the pastry has to be able to hold the filling

0:18:08 > 0:18:10and short pastry won't do it.

0:18:10 > 0:18:16So, we'll just fill up our little pastry disc with crab and leek.

0:18:16 > 0:18:21Now, I've got six pasties here cos there's three of us.

0:18:21 > 0:18:23There will be three for Bill, erm...

0:18:23 > 0:18:28two for Simon, one for me and one for Chalky. Hang on...

0:18:28 > 0:18:31Chalky can have a bit of mine, I think.

0:18:31 > 0:18:34I think I'm going to put a dollop of clotted cream in there -

0:18:34 > 0:18:35there we are.

0:18:35 > 0:18:39Now, let's go. Mould all those lot up and bung them in the oven.

0:18:39 > 0:18:42Actually, something like crimping I could do for ever.

0:18:42 > 0:18:45It's just so therapeutic.

0:18:45 > 0:18:47You know, a lot of jobs in the kitchen are like that.

0:18:47 > 0:18:49I think cooks are actually well-adjusted people.

0:18:49 > 0:18:53I know we do get a bit baity but that's cos it gets so hot.

0:18:53 > 0:18:54And then we'll just egg-wash them,

0:18:54 > 0:18:59put them in the oven for about 35 minutes at gas six.

0:19:09 > 0:19:12There's something so satisfying about going out in a boat with friends

0:19:12 > 0:19:14and talking about food.

0:19:14 > 0:19:17I think it's the sea air, it just gets your appetite going

0:19:17 > 0:19:19and you love talking about it.

0:19:19 > 0:19:23But I wish Bill wouldn't call them "parsties" they're "pasties".

0:19:26 > 0:19:29I'm stuck on the rowlock. Chalky, move your arse.

0:19:29 > 0:19:32LAUGHTER

0:19:32 > 0:19:35Out in the open sea now, it's all a bit worrying.

0:19:39 > 0:19:41I did bring some champagne

0:19:41 > 0:19:44but I don't think that's appropriate for parsties, really.

0:19:44 > 0:19:49- Pasties.- Pasties. Oh, it's getting a bit choppy, isn't it?

0:19:49 > 0:19:53- So...- Have one of these split ones. - And these are made from puff pastry?

0:19:53 > 0:19:56I don't want a split one, I want a perfect one.

0:19:56 > 0:20:00- Mmm.- Simon, have... - No, no, it's fine, it's really fine!

0:20:02 > 0:20:04Yep, OK.

0:20:04 > 0:20:08- Well done, boys. Keep rowing, keep rowing.- I caught a crab!

0:20:08 > 0:20:10I nearly did, actually.

0:20:10 > 0:20:13Well, this was a bit unexpected, wasn't it, Mr Stein?

0:20:13 > 0:20:15Having to do a bit of work for a change, you two.

0:20:15 > 0:20:17Instead of standing around in kitchens eating all day.

0:20:17 > 0:20:19LAUGHTER

0:20:22 > 0:20:24Great stuff there but I've got a feeling those boys got

0:20:24 > 0:20:27through more than just a half bottle of rose.

0:20:27 > 0:20:29Now, I'm too young to remember the 1970s, of course,

0:20:29 > 0:20:32but certainly I never had Rick's Portuguese cod up in Yorkshire

0:20:32 > 0:20:35but one dish that I loved up in Yorkshire which is

0:20:35 > 0:20:38kind of like very uncool now is scampi and chips.

0:20:38 > 0:20:41I'm going to bring it right back into modern day.

0:20:41 > 0:20:44I'm going to use an actual ingredient that used to be,

0:20:44 > 0:20:47back in the '70s, put in scampi - monkfish.

0:20:47 > 0:20:50But these - instead of the tail - I've got monkfish cheeks

0:20:50 > 0:20:53which they have a lot in France. I was visiting France not too long ago

0:20:53 > 0:20:56and they've got these lovely monkfish cheeks or you can

0:20:56 > 0:21:00get them from cod cheeks - the ones Rick used a little bit earlier.

0:21:00 > 0:21:02But one of the things you have to do with the cheeks -

0:21:02 > 0:21:04there's a little sinew there. Just remove that sinew.

0:21:04 > 0:21:07It's really important otherwise they become really tough.

0:21:07 > 0:21:10Really, you need a good fishmonger to do this.

0:21:10 > 0:21:12A bit like Paul did with your good butcher to get your steak,

0:21:12 > 0:21:15you need a good fishmonger because they remove these when

0:21:15 > 0:21:17they catch the fish otherwise these are just thrown

0:21:17 > 0:21:21back into the ocean once the tail's removed and they just go to waste.

0:21:21 > 0:21:23Monkfish cheeks, they're just...

0:21:23 > 0:21:25Not the sort of thing you can buy in any old supermarket.

0:21:25 > 0:21:28Not really, but you saw it here on Saturday Kitchen.

0:21:28 > 0:21:30Hopefully we might be able to convince the supermarkets to

0:21:30 > 0:21:33hopefully sell them cos they are a brilliant piece of meat.

0:21:33 > 0:21:35I'm sure you've tasted them before but...

0:21:35 > 0:21:37- I don't think I have. - You haven't tasted them before?

0:21:37 > 0:21:40They are brilliant. Monkfish cheeks or cod cheeks taste unbelievable.

0:21:40 > 0:21:42Are monkfish the big ugly ones?

0:21:42 > 0:21:45Yes, they are sometimes called angler fish, frog fish,

0:21:45 > 0:21:47all that kind of stuff.

0:21:47 > 0:21:49It was deemed back in the '70s as poor man's lobster,

0:21:49 > 0:21:51but the meat is unbelievable.

0:21:51 > 0:21:53Nowadays, they are a lot more expensive.

0:21:53 > 0:21:57We are doing this in a batter using flour, one egg,

0:21:57 > 0:22:01a pinch of salt and some of this Yorkshire ale.

0:22:01 > 0:22:02Of course.

0:22:02 > 0:22:03A good pinch of salt

0:22:03 > 0:22:06and then I'm going to mix this in with some fresh herbs.

0:22:06 > 0:22:08This is the old Black Sheep stuff,

0:22:08 > 0:22:11but they do one called Riggwelter, which is even stronger stuff.

0:22:11 > 0:22:13Which is good as well.

0:22:13 > 0:22:16You need a proper sort of beer, rather than a lager to make this.

0:22:16 > 0:22:19Give this a mix together and make sure it's loose, this batter.

0:22:19 > 0:22:21Then we're going to add in some chopped dill

0:22:21 > 0:22:27and I'm going to cook this nicely in a deep fat fryer.

0:22:27 > 0:22:32Tell me, how on earth do you get from appearing in Glastonbury

0:22:32 > 0:22:36all around the world, Blur, to a farm making cheese?

0:22:36 > 0:22:39- It's quite simple.- Was it that quick?

0:22:39 > 0:22:41My wife and I bought a farm on our honeymoon.

0:22:41 > 0:22:45- We bought the dream, country living.- Yes.

0:22:45 > 0:22:48So we had to start making something

0:22:48 > 0:22:51and cheese is kind of my favourite thing.

0:22:51 > 0:22:54It's your favourite thing from your childhood as well, isn't it?

0:22:54 > 0:22:59It's kind of the tastiest substance in the universe, isn't it?

0:22:59 > 0:23:01People are incredibly passionate about it.

0:23:01 > 0:23:04I get in taxis and sometimes the driver will recognise me

0:23:04 > 0:23:09and go, "Blur, that was all right, but cheese?"

0:23:09 > 0:23:12Cheese? It's unbelievable, that.

0:23:12 > 0:23:16People do get excited, it's something that people get really excited about.

0:23:16 > 0:23:19It's a big week for cheese next week. The British Cheese Awards.

0:23:19 > 0:23:22There are 905 entries in the British Cheese Awards.

0:23:22 > 0:23:25And you are going to hold it on your farm, is that right?

0:23:25 > 0:23:27Yes, I feel like I've died and gone to heaven. I can hardly sleep.

0:23:27 > 0:23:31I'm so excited at the thought of 905 different cheeses.

0:23:33 > 0:23:38I mean, it's like a...football pitch worth of cheese.

0:23:38 > 0:23:42Particularly in the UK, we are famous for it, but do you think

0:23:42 > 0:23:46we don't realise how good the cheeses are right on our doorstep?

0:23:46 > 0:23:49Yes, I think that certainly we are competing

0:23:49 > 0:23:51with the French for quality now.

0:23:51 > 0:23:53It's not all brilliant,

0:23:53 > 0:23:55but the really good stuff is as good as anywhere.

0:23:55 > 0:23:57Yes.

0:23:57 > 0:23:59I think it all started with...

0:23:59 > 0:24:03I think we've all become gourmandised, really.

0:24:03 > 0:24:06It's taken the last 20 years or so.

0:24:06 > 0:24:10You just couldn't get decent cheese 20 years ago.

0:24:10 > 0:24:12Also, people don't realise it's seasonal as well.

0:24:12 > 0:24:16People think Stilton in the middle of summer, it's really winter stuff.

0:24:16 > 0:24:18It still has its seasons as well.

0:24:18 > 0:24:21Some cheese more than others, but it does change.

0:24:21 > 0:24:26It changes colour as well, Cheddar will change, throughout the year.

0:24:26 > 0:24:30I can't believe I'm talking to Alex James, famous for Blur,

0:24:30 > 0:24:33about cheese. You've got a new book out, haven't you?

0:24:33 > 0:24:36Is it on Monday, you've got a new book out?

0:24:36 > 0:24:40Not about cheese, not a recipe book, though that'll be following.

0:24:40 > 0:24:45Yes, well, I arrived in the countryside with nothing to do, really,

0:24:45 > 0:24:48so I thought I'd better write it all down before I forgot it.

0:24:48 > 0:24:52- And it's about...?- It's a book about the rock'n'roll years, really.

0:24:52 > 0:24:55I got married, so that's really like the end of all that, I suppose.

0:24:55 > 0:24:57You've kind of arrived somewhere when you get married.

0:24:57 > 0:25:01- It can't really carry on. - Do you miss all that?

0:25:01 > 0:25:05Sometimes, I miss Father Christmas as well.

0:25:05 > 0:25:08You know, that was great when I was five.

0:25:08 > 0:25:11I think the best time for being in a band is

0:25:11 > 0:25:15when you are young, really, it's the best job in the world.

0:25:15 > 0:25:18When you are young. But it's kind of the worst job in the world

0:25:18 > 0:25:21when you're married with three kids, actually.

0:25:21 > 0:25:22JAMES LAUGHS

0:25:22 > 0:25:25- Right, I've just popped the fish in. - What's going on here?

0:25:25 > 0:25:28I'd be worrying that something was going to happen

0:25:28 > 0:25:30- if I left it on that long. - This is mayonnaise.

0:25:30 > 0:25:33What I'm going to do is, all I've got in here is egg yolks.

0:25:33 > 0:25:35- You can take it too far, can't you, mayo?- Not really.

0:25:35 > 0:25:37Not if you make it like this.

0:25:37 > 0:25:40We've got egg yolks in there, a touch of mustard powder,

0:25:40 > 0:25:44- rather than normal mustard.- What sort of oil?- This is rapeseed oil.

0:25:44 > 0:25:46I'm not going to use total rapeseed oil,

0:25:46 > 0:25:49I'm going to do half rapeseed and half veg oil.

0:25:49 > 0:25:52Traditionally, mayonnaise would be made with vegetable oil,

0:25:52 > 0:25:56but rapeseed oil is this new British ingredient now,

0:25:56 > 0:25:58rich in omega-3 and all that stuff.

0:25:58 > 0:26:00- Good for bees, rape.- Good for us.

0:26:00 > 0:26:02- In with the rapeseed oil. - No, bees like it.

0:26:02 > 0:26:05- Bees like it? - Yes, honey bees. They do.

0:26:05 > 0:26:09It's not very popular in some parts of Oxfordshire.

0:26:09 > 0:26:12- They consider it a bit garish. - Do they?- The colour, yeah.

0:26:12 > 0:26:16Rapeseed oil is delicious. In there I'm going to put my chips.

0:26:16 > 0:26:18These have just been blanched.

0:26:18 > 0:26:21On a cooking show, I don't need to show you how to make chips.

0:26:21 > 0:26:23You do, I need to be shown how to make chips. It's so hard.

0:26:23 > 0:26:26You need to watch Heston Blumenthal for that stuff.

0:26:26 > 0:26:29- It's tricky, isn't it?- It takes about four weeks, whatever he does.

0:26:29 > 0:26:32I just blanch them twice, that's all I do.

0:26:32 > 0:26:35- Just blanch them twice. - We've got our mayonnaise.

0:26:35 > 0:26:39Look at that lovely colour, fresh home-made mayonnaise.

0:26:39 > 0:26:42I'm going to add this and transform it into a tartare sauce,

0:26:42 > 0:26:43which we've got here.

0:26:43 > 0:26:47Just a bit of chopped onion, chopped herbs, gherkins.

0:26:47 > 0:26:50So it's a pimped-up mayonnaise, that's all it is, a tartare sauce.

0:26:50 > 0:26:51Yes. It's...

0:26:51 > 0:26:56Pimped mayonnaise, never heard that before, but yes, that kind of stuff.

0:26:56 > 0:26:59We are just going to chop all this up.

0:26:59 > 0:27:03- Scampi is a sort of a traditional dish now, isn't it?- Yes.

0:27:03 > 0:27:05Like a ploughman's lunch is as well.

0:27:05 > 0:27:08I remember chicken in a basket and that sort of stuff. They were great.

0:27:08 > 0:27:11You get a really nice chicken, nicely cooked chips.

0:27:11 > 0:27:13Did you eat a lot of that, James?

0:27:13 > 0:27:18I used to eat a lot of that, mate. That's where you got your perfect cheeks from.

0:27:18 > 0:27:22I spent a lot of my life travelling in Berni Inns, mate!

0:27:22 > 0:27:27I remember my dad once caught a monkfish.

0:27:27 > 0:27:30Have you ever seen one? They are just...

0:27:30 > 0:27:33- The problem with monkfish... - They're like from outer space.

0:27:33 > 0:27:36They've got like a fishing rod from their face.

0:27:36 > 0:27:39Yes, it's to attract their prey.

0:27:39 > 0:27:41There is about 60% waste on a monkfish,

0:27:41 > 0:27:42that's why they are so expensive.

0:27:42 > 0:27:44The tail is the best bit, right?

0:27:44 > 0:27:46Well, you're going to taste these cheeks.

0:27:46 > 0:27:50Hopefully, you will change our mind because I think these are brilliant.

0:27:52 > 0:27:57Monkfish cheeks, cod cheeks, in France, they absolutely adore these.

0:27:57 > 0:27:59Bit of salt.

0:27:59 > 0:28:02And they sell them by the masses, they just taste unbelievable.

0:28:02 > 0:28:05In here now, we're just going to grab some fresh herbs,

0:28:05 > 0:28:11we've got dill, a bit of chives and some parsley.

0:28:11 > 0:28:14No poncing around, none of that finely chopped stuff,

0:28:14 > 0:28:17this is a proper, chunky tartare sauce.

0:28:17 > 0:28:20Capers go in. Lemon.

0:28:20 > 0:28:23I'm going to cut that through there, squeeze of lemon.

0:28:23 > 0:28:27- Do you put lemon in everything? I do.- A bit, yes, I love lemon.

0:28:27 > 0:28:29Just mix this together.

0:28:31 > 0:28:34- Oh, yeah!- And it's kind of like...

0:28:34 > 0:28:40Now, Mr Rankin there would delicately place that. That's mine.

0:28:42 > 0:28:44I'm just going to pop those on there.

0:28:44 > 0:28:47The old monkfish cheeks. Pile up the chips.

0:28:48 > 0:28:50There you go.

0:28:50 > 0:28:51It's nice to go back to chips

0:28:51 > 0:28:54because we had Mr Springer on and he wanted fries.

0:28:54 > 0:28:57- Have you got any ketchup? - And more lemon.

0:28:57 > 0:29:00- There you go. - That looks amazing.- Dive in.

0:29:00 > 0:29:04You've never tried them before. Squeeze over the lemon.

0:29:04 > 0:29:06Oh, really lovely.

0:29:06 > 0:29:07Very meaty.

0:29:09 > 0:29:13- Oh, it is.- They taste amazing. - Oh, delicious!

0:29:17 > 0:29:20For me, lunch doesn't get any better than that.

0:29:20 > 0:29:23If you'd like to try your hand at making scampi chips

0:29:23 > 0:29:25and tartare sauce, or have a go any of the other recipes

0:29:25 > 0:29:30you've seen on today's show, they are just a click away at bbc.co.uk/recipes.

0:29:30 > 0:29:33Now, we're not live today, so instead we are looking back at

0:29:33 > 0:29:36some of the great cooking from the Saturday Kitchen back catalogue.

0:29:36 > 0:29:40Next, it's time to spatchcock a chicken the Rachel Allen way.

0:29:40 > 0:29:42- It's a pleasure to have you on our show.- Thank you.

0:29:42 > 0:29:44- Looking forward to it.- That's a lot I've done in three years.

0:29:44 > 0:29:47It is, I know, you've done a lot in three years.

0:29:47 > 0:29:51- Tell us what you are going to cook. - I'm going to make a yoghurt marinade.

0:29:51 > 0:29:54I'm going to toss the whole spatchcock chicken in it,

0:29:54 > 0:29:56you know, flattened chicken.

0:29:56 > 0:29:59Then I'm going to cook it on the grill pan, finish it in the oven

0:29:59 > 0:30:01and serve it with this cucumber and dill salad.

0:30:01 > 0:30:03First things first, what do we need to make first?

0:30:03 > 0:30:06- Could you chop some mint, please? - I thought I'd get some work.

0:30:06 > 0:30:10- I've got yoghurt for this marinade. - I will grab a knife.- Thanks.

0:30:10 > 0:30:14Toasted cumin seeds, a lemon, a bit of olive oil,

0:30:14 > 0:30:17a couple of cloves of garlic, mint or I also love coriander in this.

0:30:17 > 0:30:20And chilli would be good in this, a bit of chopped chilli.

0:30:20 > 0:30:24- Always room for chilli. - And mushrooms.

0:30:24 > 0:30:26I'm swaying the boat already.

0:30:27 > 0:30:29So I'm going to put the yoghurt in,

0:30:29 > 0:30:32about 300 millilitres of natural yoghurt.

0:30:32 > 0:30:35And just a tiny bit of olive oil.

0:30:37 > 0:30:39And a lemon.

0:30:39 > 0:30:41Which I'm going to cut and juice.

0:30:41 > 0:30:44Could you...? The mint could go in there, please.

0:30:44 > 0:30:46What else do you want me to do?

0:30:46 > 0:30:49Would you mind bashing up this cumin?

0:30:49 > 0:30:51These have been toasted, haven't they?

0:30:51 > 0:30:54Yes, it brings out the nutty flavour.

0:30:54 > 0:30:58You recommend using whole seeds rather than powder?

0:30:58 > 0:31:01I like them when they are still a little bit coarse with it.

0:31:01 > 0:31:04The skin will be nice and crunchy and crispy.

0:31:04 > 0:31:08I think most people, when they have spices in their cupboards,

0:31:08 > 0:31:11when the label changes colour, because they were bought

0:31:11 > 0:31:15for the wedding about 15 years ago, they are kind of ruined basically.

0:31:15 > 0:31:18You need to keep spices... When they're open about three months...

0:31:18 > 0:31:21Buy them in small quantities and use them up.

0:31:21 > 0:31:24Especially, as well, buying whole spices rather than ground.

0:31:24 > 0:31:26- Exactly, much easier. - And grind them.

0:31:26 > 0:31:28Get someone like me to grind them for you.

0:31:28 > 0:31:30It's very handy having you, James.

0:31:30 > 0:31:33- You don't want pips in there, to you?- No, that's right.

0:31:33 > 0:31:36We'll hide those.

0:31:36 > 0:31:39So, grind it all up.

0:31:39 > 0:31:43A couple of cloves of garlic I can grate in, or they can be chopped in.

0:31:43 > 0:31:46- So you are grating it?- Yes. - Why grated and not...

0:31:46 > 0:31:51It just makes it really fine so the flavour will be infused through the marinade.

0:31:51 > 0:31:54We pop that in as well. How would you feel about Irish food?

0:31:54 > 0:31:58- It's on a bit of a culinary revolution, isn't it?- It is.

0:31:58 > 0:32:02But I think it's probably just a bit of a full circle, as in...

0:32:02 > 0:32:06all those great things that we've always been very well known for.

0:32:06 > 0:32:09You know, people are now actually appreciating them.

0:32:09 > 0:32:12We're also very lucky because we've got so many amazing producers -

0:32:12 > 0:32:17sausage makers, vegetable growers,

0:32:17 > 0:32:20- fruit growers, all our wonderful... - All kinds of stuff.

0:32:20 > 0:32:23Yes, all the artisan producers. So we are very lucky.

0:32:23 > 0:32:28- They are now thriving and doing well. - Sounds good. What is happening here?

0:32:28 > 0:32:31Nothing else in there. I'll just put a bit of pepper in.

0:32:31 > 0:32:33But don't put any salt into this marinade

0:32:33 > 0:32:36because that's going to draw all the liquid out of the chicken,

0:32:36 > 0:32:39giving you a dry chicken. We'll season it with salt on cooking.

0:32:39 > 0:32:41For the chicken, start off...

0:32:41 > 0:32:44I would use a smallish chicken for spatchcocking.

0:32:44 > 0:32:46I'm going to flatten out the chicken,

0:32:46 > 0:32:49which is much better for cooking on the barbecue,

0:32:49 > 0:32:51rather than cooking it whole.

0:32:51 > 0:32:55This is where the cook the smaller chickens, the little poussins.

0:32:55 > 0:32:57Yes, the little ones.

0:32:57 > 0:32:58Turn the chicken over

0:32:58 > 0:33:01and I'm actually cutting with these really sharp scissors.

0:33:01 > 0:33:04- James, you can do this if you want to.- OK.

0:33:04 > 0:33:08She can't cut through it, that's typical. Right, OK.

0:33:08 > 0:33:10I'd better wash my hands.

0:33:10 > 0:33:13Particularly spatchcock, we mentioned cooking them

0:33:13 > 0:33:17on the griddle, but for barbecues, you could cook it on a barbecue.

0:33:17 > 0:33:20This is a good way of doing it. It cooks it right the way through,

0:33:20 > 0:33:23if you are worried about chicken not cooking through.

0:33:23 > 0:33:26Exactly. Cooking a whole chicken is tricky on the barbecue.

0:33:26 > 0:33:28- But like this, perfect.- There you go.

0:33:28 > 0:33:34So, I can actually turn the chicken over and you just need the kind of...

0:33:34 > 0:33:37LAUGHTER

0:33:37 > 0:33:40I didn't expect this in the morning.

0:33:40 > 0:33:42Beating a chicken up.

0:33:42 > 0:33:45So just bash it out a little, like that.

0:33:45 > 0:33:50- And even then, just score the legs a little bit.- That helps the legs cook.

0:33:50 > 0:33:53Yes, they are the last bit to cook.

0:33:53 > 0:33:58- OK.- OK. So, put your chicken out. - I'll move that to one side.

0:33:58 > 0:34:02Thank you, James. And pour over your marinade.

0:34:02 > 0:34:05A marinade like this is so versatile.

0:34:05 > 0:34:10As I said, you could have chopped coriander leaves in there

0:34:10 > 0:34:14and instead of cumin you could put in our ground coriander seeds

0:34:14 > 0:34:16and mess around with it.

0:34:16 > 0:34:20So this is barbecue. Do you cook much barbecue at home with the kids?

0:34:20 > 0:34:23- I try, yes.- It's a very male thing. - I love it, absolutely.

0:34:23 > 0:34:27- A couple of beers, get the barbie on.- Hunter gatherer, yes, burnt it.

0:34:27 > 0:34:29Definitely burnt it.

0:34:29 > 0:34:32- What's next? - This is going to go to marinade.

0:34:32 > 0:34:34If you have half an hour, fine,

0:34:34 > 0:34:37but if you have a few hours, or even overnight, it will be even better.

0:34:37 > 0:34:40- Pop it in the fridge.- Yes. Would you mind putting that in the fridge?

0:34:40 > 0:34:44- I'll put that in the fridge, yes. - And would you mind getting my...?

0:34:44 > 0:34:47Yeah! Would you mind doing this and that and everything else?

0:34:47 > 0:34:48There's another one in there.

0:34:48 > 0:34:51There you go. I'll get it in there. Lovely.

0:34:51 > 0:34:54This has been marinating for a few hours so this will have even better flavour.

0:34:54 > 0:34:56Look at that one. What's next?

0:34:56 > 0:34:59I'm going to put a tiny bit of olive oil on this really hot grill pan

0:34:59 > 0:35:04or barbecue and throw the chicken, legs akimbo!

0:35:04 > 0:35:07Have you got a fire alarm at your house?

0:35:07 > 0:35:11Yes! You know what they should have done?

0:35:11 > 0:35:13Now we're barbecuing!

0:35:13 > 0:35:17- Skin side down first.- That's fine. It will soon die down.- Yeah.

0:35:17 > 0:35:22Just cook it for two minutes on this side. Then we'll turn it over.

0:35:22 > 0:35:24Do you want to stand that side so people can see it?

0:35:24 > 0:35:29- Screen the smoke.- I'll look after that. You're going to cook this one.

0:35:29 > 0:35:31I'm going to make this salad. Really simple.

0:35:31 > 0:35:35- Cucumber, dill, lemon juice, salt and pepper.- OK.

0:35:35 > 0:35:41- I could actually... Would you mind cutting...?- There's a theme going over here.

0:35:41 > 0:35:45- Would you mind?- Yeah, would I mind? - Delegation is a very good thing.- OK.

0:35:45 > 0:35:48- Do you want the seeds out of this? - Please, yes.

0:35:48 > 0:35:51- OK.- I prefer to take the seeds out otherwise it gets a bit watery,

0:35:51 > 0:35:53especially if it's sitting around for too long.

0:35:53 > 0:35:54Lovely.

0:35:54 > 0:35:58I'm just crushing the lemon before I cut it to make it easier to juice.

0:35:58 > 0:36:01You can pop a lemon in a microwave. Did you know that? 10 seconds.

0:36:01 > 0:36:03I heard that. I don't have a microwave.

0:36:03 > 0:36:06I don't have a microwave either, but you could do if you've got one.

0:36:06 > 0:36:09Yeah, right(!) Either do I. I don't have a microwave either.

0:36:09 > 0:36:11Yeah, yeah!

0:36:11 > 0:36:18- Right.- So...- We have got to chop this up?- Yes. I like that. Rustic wedges.

0:36:18 > 0:36:21That's what you're getting, because there isn't much time left.

0:36:21 > 0:36:23- This is rustic. We're thinking rustic.- All right.

0:36:23 > 0:36:26Anyway, we've got our lovely cucumber.

0:36:26 > 0:36:29I'm going to turn that chicken over a second.

0:36:29 > 0:36:32So you cook that, particularly if you're doing it on a barbecue, you

0:36:32 > 0:36:34cook it on the barbecue either before or after it's cooked.

0:36:34 > 0:36:40- Absolutely. Or all on a barbecue all the way through.- But...

0:36:40 > 0:36:42- There you go. - Lovely.

0:36:42 > 0:36:45Look at that. Stick that in the oven. Lift it up.

0:36:45 > 0:36:49Stick it in the oven. And how long do you cook it for because it's quite big?

0:36:49 > 0:36:52That one will take about 45 minutes in a good hot oven,

0:36:52 > 0:36:55if it's had five minutes on each side.

0:36:55 > 0:36:59Otherwise, if it's a small chicken or particularly like a little poussin,

0:36:59 > 0:37:00that would take 20 minutes.

0:37:00 > 0:37:02Something like that would be nice.

0:37:02 > 0:37:08- It just so happens I've got one here.- Here is one we prepared earlier!

0:37:08 > 0:37:13- It looks lovely. Fabulous.- Lovely. - I'll pop the old cucumber in here. - Fantastic. Thank you.

0:37:13 > 0:37:15There's already the juice of the lemon in there.

0:37:15 > 0:37:17I'm just chopping lots of dill,

0:37:17 > 0:37:19but also coriander or mint would be good with this too.

0:37:20 > 0:37:25Give the tongs a quick wash. There you go. I'll lift this out for you.

0:37:25 > 0:37:28- It keeps it lovely and moist, doesn't it?- It really does.

0:37:28 > 0:37:31I've done stuff not just with chicken, but you can take monkfish

0:37:31 > 0:37:35- and put yoghurt marinades on there as well.- Monkfish is really good.

0:37:35 > 0:37:38Monkfish would be perfect for this marinade. Really good.

0:37:38 > 0:37:44- Some sea salt and some pepper. - Sea salt and pepper. Anything else?

0:37:44 > 0:37:49- Olive oil.- I'll leave you to portion that chicken up.- OK.

0:37:49 > 0:37:50If you have five, 10 minutes,

0:37:50 > 0:37:54allow the chicken to rest before you carve it.

0:37:54 > 0:38:00- Yeah.- Take a plate and a knife

0:38:00 > 0:38:03and I would just cut, let's see...

0:38:03 > 0:38:05Put a leg...

0:38:05 > 0:38:08It comes through so easy. There you go.

0:38:08 > 0:38:11- It smells amazing.- It smells good.- It does smell good.

0:38:11 > 0:38:16And that's with a bit of... The skin is nice and crispy

0:38:16 > 0:38:19and the rough pieces of cumin are really nice.

0:38:19 > 0:38:23- Doesn't that look fabulous? - There we go.- Finished?- That's it.

0:38:23 > 0:38:25Just remind us what that is again.

0:38:25 > 0:38:28That is the yoghurt and cumin marinaded spatchcock chicken

0:38:28 > 0:38:31with cucumber and dill salad.

0:38:31 > 0:38:33- That's it. Perfect.- That's it.

0:38:38 > 0:38:42- Right, you said it smells good. - Big time.- I'm sure it's going to taste good.

0:38:42 > 0:38:48- Here you go.- Is that just for me? No way.- Paul's at the end. He gets it last. You first.

0:38:48 > 0:38:50- Do I?- Dive in first.

0:38:50 > 0:38:55- Lovely.- Tell me what you think. Is this the type of thing you'd attempt at home?

0:38:55 > 0:38:59- I've got to get this recipe.- Who does the most cooking in the house?

0:38:59 > 0:39:02- My wife Yvonne, definitely. That is gorgeous.- It's nice, isn't it?

0:39:02 > 0:39:05I have to say that but it's really good!

0:39:05 > 0:39:09Oh, man! I've got a bit of skin. Hang on. Lovely.

0:39:09 > 0:39:12They're salivating further down so there you go. Try that.

0:39:12 > 0:39:13Tell me what you think.

0:39:13 > 0:39:17Really nice. Keeps it lovely and moist, that yoghurt sauce.

0:39:17 > 0:39:21- It does, doesn't it?- Nothing worse than when chicken gets dry.

0:39:21 > 0:39:24- And chicken really can. - Dive in.- Will do.

0:39:24 > 0:39:27Is this the type of thing that you'd cook at home?

0:39:27 > 0:39:31- Yes, I love chicken.- You live by the sea down in Devon and fish,

0:39:31 > 0:39:33particularly different types of fish you can put in...

0:39:33 > 0:39:35- Absolutely. Monkfish.- Yes.

0:39:35 > 0:39:36That's really tasty.

0:39:36 > 0:39:39- PAUL:- The fennel with that chicken is fantastic.

0:39:39 > 0:39:40- RONAN:- It's very good.

0:39:44 > 0:39:47That's a great one for the barbecue this weekend.

0:39:47 > 0:39:49Now it's time for the legendary Keith Floyd to

0:39:49 > 0:39:52continue his way around France.

0:39:52 > 0:39:54This week he visits the Pays Basque region.

0:40:04 > 0:40:09These are the Pyrenees - the mountains that stretch from the Mediterranean to

0:40:09 > 0:40:12the Atlantic Ocean and separate France from Spain.

0:40:12 > 0:40:16You usually see them out of the left hand window of the aeroplane

0:40:16 > 0:40:19on your way to Lloret de Mar or Torremolinos,

0:40:19 > 0:40:23but these mountains have a profound influence on the Basques who live here

0:40:23 > 0:40:25and this is reflected in the distinctive and highly spiced

0:40:25 > 0:40:28cooking of these fiery independent people.

0:40:39 > 0:40:42These farmers aren't posing for picture postcards, you know.

0:40:42 > 0:40:45They're an essential part of this unique region.

0:40:45 > 0:40:49The landscape is dotted with these delicious looking stacks of fern -

0:40:49 > 0:40:51they remind me of crunchy Walnut Whips.

0:40:51 > 0:40:55But the Spanish influence abounds. The cooking is highly spiced and gutsy.

0:40:55 > 0:40:58And it's simple to cook and not wildly expensive.

0:41:00 > 0:41:04This place is like a morgue. There's nobody here. Look.

0:41:04 > 0:41:0848 different tables and not an order in the place.

0:41:08 > 0:41:10It is January after all.

0:41:10 > 0:41:13You know how we bust into these places and we scrounge things

0:41:13 > 0:41:15and we put their patrons to a lot of inconvenience?

0:41:15 > 0:41:19I thought they could have the afternoon off and I'd cook my own lunch. It seems quite elementary.

0:41:19 > 0:41:22And one of the things that the Basque people are very

0:41:22 > 0:41:24proud about are their red peppers.

0:41:24 > 0:41:27Come down here, Clive. They love their red peppers.

0:41:27 > 0:41:29They love their green peppers. And they love their onions.

0:41:29 > 0:41:32In fact, those are the colours of Pays Basque.

0:41:32 > 0:41:36Also they're very proud of the Jambon de Bayonne which is an essential

0:41:36 > 0:41:39part of this wonderful chicken dish which I'm going to cook for you

0:41:39 > 0:41:44today. Slide over here, old bean. Little pieces of lovely maize-fed free-range chicken.

0:41:44 > 0:41:47I'm using just the legs because that's quite economical.

0:41:47 > 0:41:50Season them with salt and pepper. Over here - some beautiful

0:41:50 > 0:41:55fresh tomatoes which I have peeled, skinned and crushed up.

0:41:55 > 0:41:58And one thing that the little dish must have is some of their famous

0:41:58 > 0:42:01red pimento powder which is a little bit spicy.

0:42:01 > 0:42:05What I do is a bit of chopping up, a bit of cooking, a little

0:42:05 > 0:42:08glass of Monsieur Bonnet's special wine because it's Mr Bonnet's hotel

0:42:08 > 0:42:12we are staying in. And as they say, the idea of a day

0:42:12 > 0:42:15without wine is like a day without you know what I mean.

0:42:15 > 0:42:19So, the director says I haven't been doing enough chopping.

0:42:19 > 0:42:22I haven't been demonstrating enough of my culinary skills recently.

0:42:22 > 0:42:27So we'll put that to rights and chop up a few onions like that.

0:42:27 > 0:42:31Because we need to fry those in a moment in some lovely lard.

0:42:31 > 0:42:36This is a dish in the Pays Basque. You don't use olive oil down here.

0:42:36 > 0:42:38You don't use butter. You don't use corn oil.

0:42:38 > 0:42:42As I've said before, you use either goose fat, duck fat or pork fat.

0:42:42 > 0:42:46And I have to chop these green peppers up which I'm doing quite swiftly.

0:42:46 > 0:42:48Are you going to show this?

0:42:48 > 0:42:51Come on, I'm doing my best here on this quiet January afternoon

0:42:51 > 0:42:53dashing away with the old sharp knife.

0:42:53 > 0:42:58You see. People like to watch me do this cos they hope I'm going to cut my fingers.

0:42:58 > 0:43:02But I never do. Cut all those up then this one.

0:43:03 > 0:43:06Elementary. Very simple.

0:43:06 > 0:43:10Then we need some Bayonne ham cut into tiny pieces.

0:43:10 > 0:43:12I'll explain where all these bits go in a minute

0:43:12 > 0:43:13when we move over to the stove.

0:43:13 > 0:43:15That'll be in a while.

0:43:15 > 0:43:19Chop, chop, chop those into small bits. A bit finer.

0:43:19 > 0:43:22Pleased with me so far? I'm quite enjoying myself.

0:43:22 > 0:43:26I got the whole hotel to myself. There's about 800 rooms here.

0:43:26 > 0:43:30There's only the BBC crew staying in it. Which must be a bit of a turnoff for the owners.

0:43:30 > 0:43:34There we are. A little bit of chopped parsley which goes in later.

0:43:34 > 0:43:38Lovely fresh thyme. Look, I've made a little rainbow. Isn't that pretty?

0:43:38 > 0:43:40Chopped thyme down the edge there.

0:43:40 > 0:43:44A little bit of a pimento I'll put there just to add the effect.

0:43:44 > 0:43:49Stay on that, Clive. Stay on that, please. Thank you very much.

0:43:49 > 0:43:51We've got to cut cos I'm going over to the stove, OK?

0:43:54 > 0:43:57OK, well you see into this little pan, the ideal meal for one person -

0:43:57 > 0:44:00that's the trouble with borrowing things,

0:44:00 > 0:44:02you have to take what you're given -

0:44:02 > 0:44:04are the chopped onions, the pieces of Jambon de Bayonne,

0:44:04 > 0:44:07which is ham from Bayonne. Get it? OK.

0:44:07 > 0:44:10And some lovely, lovely lard.

0:44:10 > 0:44:15Next we put in the already seasoned little leglets of poulet -

0:44:15 > 0:44:20chicken which has been raised on corn. A lot of that is grown around here.

0:44:20 > 0:44:23I do hope the cameraman's taken a picture of those corn stores

0:44:23 > 0:44:26otherwise that remark will be quite pointless, won't it?

0:44:26 > 0:44:29That's why the chickens are yellow.

0:44:29 > 0:44:32Back to the pot, if you don't mind. Let those take a golden colour in this quite

0:44:32 > 0:44:34brisk heat.

0:44:34 > 0:44:36Turn them all over.

0:44:39 > 0:44:42Next in go my red and green peppers.

0:44:46 > 0:44:50Stir those well in. Let them take the lard.

0:44:50 > 0:44:53Get them seasoned well with bits of ham.

0:44:53 > 0:44:56If the director... I can manage myself.

0:44:56 > 0:45:01It's over here. Into my little bit of parsley here, look very closely,

0:45:01 > 0:45:03I've put that fierce red pimento powder, OK?

0:45:03 > 0:45:07And the garlic to flavour this dish even more. Good. That goes in.

0:45:11 > 0:45:15It will all take the heat really well and then finally these chopped

0:45:15 > 0:45:20tomatoes, all their juices, stir it in like that.

0:45:24 > 0:45:28Give it a good shake like that

0:45:28 > 0:45:33and let it simmer. Clive, can I speak to the customers, please?

0:45:33 > 0:45:35That will take about an hour and 20 minutes to cook.

0:45:35 > 0:45:38I'm going for a stroll. I've booked a table in the dining room.

0:45:38 > 0:45:40I'll see you in there, OK? Bye.

0:45:49 > 0:45:53BBC research has shown that you find these pictures of mountains

0:45:53 > 0:45:56just as exhaust... I mean fascinating as I do, but they

0:45:56 > 0:45:59were the place of Ravel and look what he did for Torvill and Dean.

0:45:59 > 0:46:02It is said he used to hum it as he strolled on his way

0:46:02 > 0:46:06down to St-Jean-de-Luz for a plate of grilled sardines.

0:46:06 > 0:46:10Yum yum. Seriously, this former whaling port is a great place in winter.

0:46:10 > 0:46:14The Sun King, Louis XIV, got married here. Hemingway liked it.

0:46:14 > 0:46:15And I like Hemingway.

0:46:17 > 0:46:20"We had a good meal, a roast chicken, new green beans,

0:46:20 > 0:46:24"mashed potatoes, a salad, and some apple pie and cheese."

0:46:24 > 0:46:26Sounds good, doesn't it?

0:46:26 > 0:46:31Almost as good as my brilliant chicken Basquaise. Look at that.

0:46:31 > 0:46:32Isn't that delicious?

0:46:32 > 0:46:36Anyway, as you can see it's down to me and Ernest at the

0:46:36 > 0:46:42moment so if you wouldn't mind I'll get on with my lonely little supper.

0:46:42 > 0:46:45So if there are any publishers out there,

0:46:45 > 0:46:47I really want to be a novelist, OK?

0:46:47 > 0:46:50So cop this little piece I've just written.

0:46:50 > 0:46:53'The cold winter air cleared my head

0:46:53 > 0:46:57'and the mountains capped with snow looked fine. Jake wanted to

0:46:57 > 0:47:02'stop at the Auberge for a drink. I said no. We'd miss the dealing if he did.

0:47:02 > 0:47:06'We walked into Espelette as the sun broke the ridge. The horse fair

0:47:06 > 0:47:09'was going good and the men did their business.

0:47:09 > 0:47:12'This is actually quite extraordinary, isn't it?

0:47:12 > 0:47:14'Pulitzer Prize for me, I shouldn't be surprised.

0:47:14 > 0:47:17'Pablo was grilling Bayonne Ham over charcoal.

0:47:17 > 0:47:21'I took a long pull from my flask and watched Clive take mood

0:47:21 > 0:47:26'shots of men quietly discussing pelote with the easy passion of the aficionado.

0:47:26 > 0:47:30'The women sold hard mountain cheeses on rough tables

0:47:30 > 0:47:34'and stacked spice mountain sausages like gold bars.

0:47:34 > 0:47:38'Jake said it was time Clive won an award for his photography.

0:47:38 > 0:47:40'I took another draw from the flask

0:47:40 > 0:47:44'and wandered off to buy a gateau Basque...

0:47:44 > 0:47:46'Which is filled with custard and tastes really good. Did you like that?'

0:47:50 > 0:47:54Anyway, back to the real business. A cooking sketch.

0:47:54 > 0:47:57I've borrowed this wonderful old farmhouse which belongs to

0:47:57 > 0:47:58a family of elver fishers.

0:47:58 > 0:48:02So you must come into my kitchen, as we say in the trade.

0:48:02 > 0:48:04Do you know, I have cooked in some grand

0:48:04 > 0:48:07kitchens in my time, in the restaurant kitchens of five-star hotels,

0:48:07 > 0:48:11on boats, by the side of the river, over camp fires, but I've never felt

0:48:11 > 0:48:14so much that I'm right in the heart of things as in this beautiful place.

0:48:14 > 0:48:16Look at the floor.

0:48:16 > 0:48:19Ancient slabs that have been trodden by Napoleon's soldiers and

0:48:19 > 0:48:22generations of fishermen, peasants and people who make these wonderful hams.

0:48:22 > 0:48:28Clive, go and have a look. Superb Bayonne Hams

0:48:28 > 0:48:31which have been salted down for a month.

0:48:31 > 0:48:33They've been allowed to dry for three or four days.

0:48:33 > 0:48:36They've been rubbed in piment rouge and hung up there to last

0:48:36 > 0:48:40for a year so they can fry them on sticks, or like I'm going to,

0:48:40 > 0:48:41cook over this wonderful wood fire.

0:48:41 > 0:48:43You'll see Madame sitting next to me quietly.

0:48:43 > 0:48:48Her family have been here since 1832 when they started keeping records.

0:48:48 > 0:48:52She's about 84. She's a wonderful lady who's allowed us in.

0:48:52 > 0:48:55Listen, I must get down to a little bit of cooking.

0:48:55 > 0:48:59You probably saw the rifles over the top.

0:48:59 > 0:49:02They shot these pigeons that I've got in the pot here.

0:49:02 > 0:49:07A very simple dish called salmis de palombe, a little stew of pigeons.

0:49:07 > 0:49:10If you come very closely in, Clive, I've got bits of carrot,

0:49:10 > 0:49:13bits of the very same bacon that's hanging from the roof of this

0:49:13 > 0:49:16kitchen, little bits of garlic, bits of onion

0:49:16 > 0:49:18and the pigeons beautifully golden brown.

0:49:18 > 0:49:21All I have to do to finish off this wonderful, wonderful dish

0:49:21 > 0:49:24is sprinkle a little pepper.

0:49:24 > 0:49:25I'm sorry I'm slurring my words a bit.

0:49:25 > 0:49:27It's very hot down here.

0:49:27 > 0:49:31A little salt, a little fresh thyme, a little fresh parsley,

0:49:31 > 0:49:35flame it with the Armagnac of the region then...

0:49:35 > 0:49:38Oops, I've dropped the wine.

0:49:38 > 0:49:41Stay there. We can't interrupt a good thing like this

0:49:41 > 0:49:45just because I knocked over the wine. We pour the wine in. Like that.

0:49:47 > 0:49:49Get a good look at that, Clive,

0:49:49 > 0:49:52because the lid is going on any moment now.

0:49:52 > 0:49:55OK, there goes the lid. It takes about an hour to cook that.

0:50:25 > 0:50:30Ah! That's better. I always enjoy a cigar in these tranquil moments.

0:50:30 > 0:50:34Yes, you see, the director likes the warp and weft of the elver

0:50:34 > 0:50:38fishermen of the Adour River, sadly I don't care for elvers.

0:50:38 > 0:50:40I know they're celebrated on the River Severn back home,

0:50:40 > 0:50:43where they cook them with eggs and make elver cheese,

0:50:43 > 0:50:47but these little silvery threads are hardy creatures,

0:50:47 > 0:50:50swimming all the way from the Sargasso Sea,

0:50:50 > 0:50:53just to end up cooked in olive oil and chillies.

0:50:58 > 0:51:01It's a brilliant programme, isn't it?

0:51:01 > 0:51:03Cooking, eel fishing, the wonderful nature sounds,

0:51:03 > 0:51:08the little coots, weary farmers wending their way home late at night and me,

0:51:08 > 0:51:11stuck watching the river flow, with a little pile of stones

0:51:11 > 0:51:14and a super simple Basquaise soup.

0:51:14 > 0:51:17Clive, come into this and have a look.

0:51:17 > 0:51:19While everyone else has been getting cold,

0:51:19 > 0:51:23I've been bubbling up haricot vert and cabbage and goose fat

0:51:23 > 0:51:26and making myself the perfect warming winter snack.

0:51:26 > 0:51:28You don't have tins on Floyd On France, you know.

0:51:28 > 0:51:30We do everything really properly.

0:51:30 > 0:51:34How I made this soup, whole, hard white cabbage,

0:51:34 > 0:51:38very finely sliced, a pound of white haricot beans, dried ones,

0:51:38 > 0:51:40soaked in water overnight,

0:51:40 > 0:51:44a good dollop of goose fat melted in the pan, pop the things in, a

0:51:44 > 0:51:47litre or two of water, bit of ham or pork or sausage if you have it to

0:51:47 > 0:51:52enrich it, let it simmer for three or four hours and have a fabulous time.

0:51:52 > 0:51:53Now, what you can do

0:51:53 > 0:51:58while I enjoy myself enormously is get on with elvers part two.

0:52:00 > 0:52:02An extraordinary thing happened here,

0:52:02 > 0:52:05Madame, walking through shot right now, flatly refused to let me

0:52:05 > 0:52:08film in her kitchen at Chez Pablo in Saint-Jean-de-Luz.

0:52:08 > 0:52:11Luckily, the chillies, an essential part of this dish,

0:52:11 > 0:52:13were not so bashful.

0:52:13 > 0:52:15I don't know why she wouldn't let us in, after all,

0:52:15 > 0:52:20everyone knows how to cook elvers or piballe as they're called here.

0:52:20 > 0:52:24You simply toss them into very hot oil with finely chopped chillies for

0:52:24 > 0:52:28a moment until they turn white like spaghetti and serve them piping hot.

0:52:28 > 0:52:31You can hear them sizzling in little earthenware bowls.

0:52:31 > 0:52:35Could you fade up the sizzling noises, please?

0:52:35 > 0:52:37SIZZLING

0:52:39 > 0:52:40Thank you.

0:52:40 > 0:52:44And you eat them with small wooden forks that don't conduct the heat.

0:52:44 > 0:52:47I have to say, I was very surprised to learn that even British

0:52:47 > 0:52:51elvers are shipped in tankers down to the Spanish border, where, as you can

0:52:51 > 0:52:55see, they are enthusiastically consumed by one and all.

0:52:55 > 0:52:58At about seven quid a head, that's quite expensive.

0:52:58 > 0:53:01I wonder if she enjoyed hers. I'd rather have a pigeon.

0:53:11 > 0:53:13There, you see, you've actually cooked it and they,

0:53:13 > 0:53:16poor things, poor souls, whose kitchen we've interrupted,

0:53:16 > 0:53:19whose life we've tipped upside down are going to have to eat it.

0:53:19 > 0:53:23Monsieur, j'espere que mon petit plat c'est mangeable.

0:53:23 > 0:53:26Il faut que vous gouter un peu...

0:53:26 > 0:53:29THEY LAUGH

0:53:29 > 0:53:33THEY CHAT IN FRENCH

0:53:34 > 0:53:36Un peu de sauce.

0:53:36 > 0:53:39This is the moment when the normal hubble

0:53:39 > 0:53:42and bubble of a busy farmhouse goes very quiet.

0:53:42 > 0:53:46There's something about me and the BBC that turns vibrant,

0:53:46 > 0:53:50lively, beautiful Basque characters into statues.

0:53:50 > 0:53:52I wonder if it's my food!

0:53:52 > 0:53:55- Bon.- Ca va?

0:53:55 > 0:53:57Oui, oui.

0:54:05 > 0:54:06A legend at work.

0:54:06 > 0:54:09We're not cooking live in the studio today, instead we're looking

0:54:09 > 0:54:13back at some of the stunning cooking from the Saturday Kitchen archive.

0:54:13 > 0:54:15Still to come...

0:54:15 > 0:54:18Michael Caines and Daniel Galmiche already had respectable times

0:54:18 > 0:54:22on the leaderboard, but would they be able to break into the top ten?

0:54:22 > 0:54:24Find out a little later on.

0:54:24 > 0:54:27Cyrus Todiwala makes a delicious pork curry.

0:54:27 > 0:54:31The curry is made with pork, tomatoes, onions, coriander

0:54:31 > 0:54:33and a whole host of spices.

0:54:33 > 0:54:37It's served with deep-fried potatoes and a kachumber salad.

0:54:37 > 0:54:39Diane Parish faced her food heaven or hell.

0:54:39 > 0:54:43Would she get her food heaven - an old-fashioned dessert of Swiss

0:54:43 > 0:54:45rolls with fresh raspberries, raspberry jam

0:54:45 > 0:54:48and cream or would she get her dreaded food hell - parsley,

0:54:48 > 0:54:51with my parsley soup with deep-fried pork scratchings,

0:54:51 > 0:54:54asparagus, poached egg and crispy bacon?

0:54:54 > 0:54:56Find out what she gets to eat at the end of the show.

0:54:56 > 0:55:00Now it's time to revisit the first time Patrick Williams

0:55:00 > 0:55:04came onto the show, he's serving up a Caribbean inspired treat.

0:55:04 > 0:55:07- What are we cooking then?- We've got roast bream.

0:55:07 > 0:55:11- Yes.- With fried plantain fritters and a coconut and curry sauce.

0:55:11 > 0:55:13I'm actually using fresh coconuts.

0:55:13 > 0:55:16We've got a lot of ingredients here, just run through them first.

0:55:16 > 0:55:18- We'll talk about that later.- OK.

0:55:18 > 0:55:22Very quickly - I've got some onions, peppers and tomatoes for my sauce.

0:55:22 > 0:55:25- Fresh coconuts, little bit of curry powder.- Yeah.

0:55:25 > 0:55:28I've got ground pimento seeds, which have been freshly ground.

0:55:28 > 0:55:32In them you have cloves, cinnamon and...

0:55:32 > 0:55:35- Something else.- Yeah!

0:55:35 > 0:55:36LAUGHTER

0:55:36 > 0:55:38Garlic butter and spinach.

0:55:38 > 0:55:42Over here we have the coriander, self-raising flour,

0:55:42 > 0:55:46- beer and our plantain.- We'll get onto that.

0:55:46 > 0:55:49- I'll chop these.- Yes, for the sauce, OK.

0:55:49 > 0:55:53- I'll take my fillet straight off the bream.- Why bream, why not snapper?

0:55:53 > 0:55:57I've used bream cos you need something quite meaty,

0:55:57 > 0:56:00- that can hold the sauce.- Yeah.

0:56:00 > 0:56:05So, ordinarily, you'd go on something like snapper. OK, easy to fillet off.

0:56:05 > 0:56:08I'll go straight in against the bone.

0:56:08 > 0:56:11You can just put your knife straight in against the bone

0:56:11 > 0:56:12and go straight down.

0:56:12 > 0:56:15But I'm just going to take simple strokes and take it off, you can

0:56:15 > 0:56:21see what you're doing all the time rather than hit and miss, he says.

0:56:21 > 0:56:24When most people think of the Caribbean,

0:56:24 > 0:56:28they think of beaches, you're on a mission to say there's a lot

0:56:28 > 0:56:32- more to it, the food, the ingredients.- Yeah.

0:56:32 > 0:56:36The ingredients are fabulous, the food's fabulous, it's really vibrant.

0:56:36 > 0:56:38It's just gorgeous.

0:56:38 > 0:56:41I was on a press trip recently for the Jamaican Tourist Board

0:56:41 > 0:56:44in Kingston, just going around eating, really.

0:56:44 > 0:56:49Eating lots of jerk, fresh fish. It's just letting people know...

0:56:49 > 0:56:51I think they think that the Caribbean is a one-trick pony,

0:56:51 > 0:56:55so many people have been to the Caribbean over the years,

0:56:55 > 0:56:58conquered it, and left bits and bobs of their culture there.

0:56:58 > 0:57:01That needs to be pushed through into the food itself.

0:57:01 > 0:57:03That's what I'm trying to do.

0:57:03 > 0:57:07You were removing the bones underneath, you can use a pair of tweezers to do that,

0:57:07 > 0:57:09use the missus's tweezers, but

0:57:09 > 0:57:11don't forget to wash them before

0:57:11 > 0:57:12they go back in the make-up bag!

0:57:12 > 0:57:18- OK.- Bit of that.- I'm using a bit of the allspice on it.- Yeah.

0:57:18 > 0:57:19I find when you go out in London,

0:57:19 > 0:57:22sometimes you don't get the depth of flavour you're

0:57:22 > 0:57:24looking for in food so we tend to season quite

0:57:24 > 0:57:29a lot of the things we have at The Terrace before we cook them.

0:57:29 > 0:57:33I'll marinate the day before or the morning they arrive.

0:57:34 > 0:57:38The British palate, how does that take with Caribbean food?

0:57:38 > 0:57:43- Do you have to simmer it down a bit? - That's the whole twist.

0:57:43 > 0:57:46What we do is,

0:57:46 > 0:57:49modern British food with a Caribbean twist.

0:57:49 > 0:57:51So what it is...

0:57:51 > 0:57:52We've dulled it down a touch...

0:57:52 > 0:57:54I'll just wash my hands quickly.

0:57:54 > 0:57:57A touch, but not too much, things like curry goat

0:57:57 > 0:58:01and the jerk chicken are the best sellers at the restaurant.

0:58:01 > 0:58:03OK. So there we've got the garlic...

0:58:03 > 0:58:06- Garlic, thyme and the pimento straight on it.- Bit of salt, yeah?

0:58:06 > 0:58:09- Yeah.- I'm going to do the plantain.

0:58:09 > 0:58:11- OK.- Grate the plantain?- Yeah.

0:58:11 > 0:58:15Grate it, make the batter using the beer, flour and egg.

0:58:15 > 0:58:17- You make it like a bhaji, is that right?- Yeah.

0:58:17 > 0:58:22That kind of thing. It's quite a nice texture, James, for the dish itself.

0:58:22 > 0:58:25When you put things together you think about flavour, colour,

0:58:25 > 0:58:28but also textures are very important.

0:58:28 > 0:58:29Spinach is quite soft, as is the fish.

0:58:29 > 0:58:32It's good to have the nice crunchiness of the plantain fritters.

0:58:32 > 0:58:35- OK.- Here, I'm just going to crack my coconuts.

0:58:35 > 0:58:38Now, I'm using the back of a cleaver, not the sharp side in my hand.

0:58:38 > 0:58:41- I wouldn't try it at home, you should be really careful.- Go on.

0:58:43 > 0:58:45There we go, did really well there!

0:58:45 > 0:58:47And this one as well...

0:58:48 > 0:58:53You can actually just use a corkscrew and the same will happen.

0:58:53 > 0:58:54Go into the top, make a hole.

0:58:54 > 0:58:57- I would say you can buy it but it tastes nothing like that.- No.

0:58:57 > 0:59:00You can buy the tinned stuff, but it's far too strong

0:59:00 > 0:59:02- and it's just not right.- OK.

0:59:02 > 0:59:04So that's done.

0:59:04 > 0:59:08Fresh coconut milk really adds a total difference to this.

0:59:08 > 0:59:12- Fresh coconut milk is far too strong, it would overpower the flavour.- OK.

0:59:12 > 0:59:14So we've got that, I'll make a little batter

0:59:14 > 0:59:16and then grate the plantain in.

0:59:16 > 0:59:19I've got curry powder in the pan, onions sweating away.

0:59:19 > 0:59:21I'll pop a bit more oil on top.

0:59:21 > 0:59:23Just till they get that cooking.

0:59:23 > 0:59:26It's always very important to get your spices in as early

0:59:26 > 0:59:28as possible and get as much flavour out of it.

0:59:28 > 0:59:32I know you're doing sort of modern, British, Caribbean food,

0:59:32 > 0:59:33but you were classically trained?

0:59:33 > 0:59:36Yeah. Classically trained, French, but...

0:59:36 > 0:59:40French-trained, worked at some top restaurants throughout the years,

0:59:40 > 0:59:43some very top chefs, Marco Pierre White, Richard Neat,

0:59:43 > 0:59:45worked at The Ivy, places like that.

0:59:47 > 0:59:50But the thing for me was, fantastic doing it all,

0:59:50 > 0:59:55but it's always Italian or...

0:59:55 > 0:59:56French. Or classically French.

0:59:56 > 1:00:00If you want anything more than that, it's a bit difficult.

1:00:00 > 1:00:02So I thought I'd best do it myself.

1:00:02 > 1:00:03So, I'm doing it at The Terrace,

1:00:03 > 1:00:05just cooking something a bit outside the box

1:00:05 > 1:00:10but using all my classic experience, to actually put it together.

1:00:10 > 1:00:13- OK. So I'm going to grate this plantain.- OK.

1:00:13 > 1:00:17We've got the bream in skin side down. Get it good and brown.

1:00:17 > 1:00:20- Couple of minutes?- Yeah, and that's it.

1:00:20 > 1:00:24- We serve our fish just under. - Sorry, you want to say something?

1:00:24 > 1:00:25With the batter,

1:00:25 > 1:00:28could you use a dark beer or has it got to be a light?

1:00:28 > 1:00:30It's just preference, really.

1:00:30 > 1:00:34I would've sat that, let it ferment for a bit, give that a nice flavour.

1:00:34 > 1:00:38Depends what sort of flavour, what sort of strength you're looking for,

1:00:38 > 1:00:44- in the actual dish.- You could convert that to a sweet batter as well?

1:00:44 > 1:00:49- Yeah, definitely. You could use plantain as a pud.- Ah, right.

1:00:49 > 1:00:51- You just add sugar to it? - Yeah, bit of sugar.

1:00:53 > 1:00:57That's the type of stuff we're looking for. A bhaji sort of mix.

1:00:57 > 1:00:59- You want small fritters in there? - Uh-huh. OK.

1:00:59 > 1:01:01Just wilting down the spinach.

1:01:01 > 1:01:03We've got some beautiful English spinach now which is

1:01:03 > 1:01:05just coming in, which is really good.

1:01:05 > 1:01:08I'll get your tomato and get that in. Blanching away.

1:01:08 > 1:01:10A bit of butter in the pan to get that golden brown.

1:01:15 > 1:01:18Working away. That goes in there, ten seconds?

1:01:18 > 1:01:23OK, a quick blanch, yeah. I've got the coconut milk in the pan.

1:01:23 > 1:01:26- So, a bit of butter, James, just to thicken it up slightly.- Yeah.

1:01:26 > 1:01:30- The coconut milk is a really delicate flavour.- Yeah.

1:01:30 > 1:01:32As well as the restaurant in the UK,

1:01:32 > 1:01:35you're working on several others as well, aren't you?

1:01:35 > 1:01:38Well, we've got a few plans, we're working in a complex called

1:01:38 > 1:01:41GoldenEye in Jamaica,

1:01:41 > 1:01:44James Bond Beach, just on it.

1:01:44 > 1:01:48- This is Ian Fleming? - Ian Fleming's property.

1:01:48 > 1:01:51Chris Blackwell actually owns the island outpost, that whole thing.

1:01:51 > 1:01:55- Yeah.- So, 2010, they've broken ground already, we'll go out in 2010

1:01:55 > 1:01:59and use my style of Caribbean food out on that complex.

1:01:59 > 1:02:02Interesting.

1:02:02 > 1:02:06- We've got a few other ideas up our sleeve for the UK as well.- Right.

1:02:06 > 1:02:10- Are you ready there? - I'm doing it, Chef.- OK, OK.

1:02:11 > 1:02:12OK, so the fish...

1:02:12 > 1:02:15Can you do the sauce in advance, then just finish it with the butter?

1:02:15 > 1:02:20You could, but I think it really does need to be finished there and then.

1:02:20 > 1:02:21Yeah.

1:02:21 > 1:02:23The freshness of it is absolutely amazing.

1:02:23 > 1:02:28- Just taking the skin off the tomato. - OK.- Peeling it off.

1:02:29 > 1:02:33- Basically just blanch it for ten seconds.- Thanks, James.

1:02:33 > 1:02:36In boiling water, into ice cold water.

1:02:36 > 1:02:38The fritters here looking fantastic.

1:02:38 > 1:02:40- I suppose they're a dish on their own?- They are,

1:02:40 > 1:02:42it's a good vegetarian dish and we use them

1:02:42 > 1:02:45a lot for canapes, canape parties for vegetarians.

1:02:45 > 1:02:47The reason I blanch the onions,

1:02:47 > 1:02:50and tomatoes is I just don't like the skin.

1:02:50 > 1:02:54Once the skin starts to boil in the sauce it's just not the same.

1:02:54 > 1:02:59- OK.- So, at the last minute, the tomatoes go in.- Yes. Straight in.

1:02:59 > 1:03:01Fish straight on top of the spinach.

1:03:01 > 1:03:06I could have used callaloo, which is a Caribbean version of spinach.

1:03:06 > 1:03:08- What's that, the fine leaf?- Yeah.

1:03:08 > 1:03:12- It's a fine leaf, I would've chopped the stalk through it as well.- Yeah.

1:03:12 > 1:03:14Something different. Or you can use something like pak choi

1:03:14 > 1:03:16if you don't want to use spinach.

1:03:16 > 1:03:19So some variations on the base of it.

1:03:19 > 1:03:21OK. Nice bit of sauce over.

1:03:23 > 1:03:27There you go. You are famous for your goat curry as well, aren't you?

1:03:27 > 1:03:31Apparently so. All the legal eagles around the area quite like the dish,

1:03:31 > 1:03:33it's one of the best sellers in the restaurant.

1:03:33 > 1:03:36You know, goat is quite popular at the moment and very good for you.

1:03:36 > 1:03:40So we've gone from curried goat to this. Remind us what that is again.

1:03:40 > 1:03:42We've got pan roasted bream, with fried plantain fritters

1:03:42 > 1:03:43and a curry and coconut sauce.

1:03:43 > 1:03:45Try it at home, lovely.

1:03:51 > 1:03:53It looks and smells unbelievable.

1:03:53 > 1:03:56- Yes, it smells delicious. - Have a seat there, Patrick.

1:03:56 > 1:03:58Dive in, tell us what you think.

1:04:01 > 1:04:03Another dish, that's three you've had!

1:04:03 > 1:04:06- I know, it's fantastic. - Tell us what you think of that one.

1:04:08 > 1:04:11- Particularly the plantain fritters. - It's a nice touch.

1:04:11 > 1:04:14Adds real sweetness to the dish.

1:04:17 > 1:04:20Lovely, light curry feel as well, spicy.

1:04:20 > 1:04:24if people can't find bream or snapper what could they try?

1:04:24 > 1:04:27You could go...salmon. Skate would be really nice.

1:04:27 > 1:04:29Something we fish quite regularly.

1:04:29 > 1:04:31Things like pollock, again,

1:04:31 > 1:04:33another amazing dish to use for it, would be really good.

1:04:33 > 1:04:35What do you reckon, guys?

1:04:35 > 1:04:36- Mmm. Delicious.- Lovely.

1:04:36 > 1:04:39It's spicy but the plantain just mellows that out.

1:04:39 > 1:04:41Really, really good.

1:04:41 > 1:04:44If you didn't have a deep fat fryer, how would you do it?

1:04:44 > 1:04:48You could carefully, at home... You wouldn't need a lot of fat to use.

1:04:48 > 1:04:49You could shallow fry those.

1:04:49 > 1:04:53And you've got a damp cloth as well, just in case!

1:04:57 > 1:05:00Now it's time for Michael Caines and Daniel Galmiche to attempt to

1:05:00 > 1:05:03get onto the top ten of our omelette challenge leaderboard.

1:05:03 > 1:05:06They may be looking good, but can they cook an omelette?

1:05:06 > 1:05:07Take a look at this.

1:05:07 > 1:05:08Right, to business,

1:05:08 > 1:05:11all the chefs that come on the show battle it out against the clock

1:05:11 > 1:05:14to test how fast they can make a straightforward three egg omelette.

1:05:14 > 1:05:16That's all we ask.

1:05:16 > 1:05:18But, Daniel, last time you were on you did it in 34 seconds,

1:05:18 > 1:05:22- pretty respectable time. - That time was tough.

1:05:22 > 1:05:25You're seven seconds behind Michael here with 27 seconds.

1:05:25 > 1:05:27Yeah, not good!

1:05:27 > 1:05:30- It's Michael's favourite part of the show, he's just said.- Yeah, yeah(!)

1:05:30 > 1:05:32You can choose what you like for the ingredients,

1:05:32 > 1:05:35I'll taste to make sure it's an omelette and not scrambled eggs.

1:05:35 > 1:05:38- The clock stops when the omelette hits the plate. Are you ready?- Yeah.

1:05:38 > 1:05:41Now, as per normal, let's put the clocks on the screen,

1:05:41 > 1:05:44remember, this is just for you at home to see how they're doing.

1:05:44 > 1:05:47They guys in the studio can't see at all, are you ready?

1:05:47 > 1:05:50- Yes, as much as we can be!- Ha! Look at him! Three, two, one, go!

1:05:55 > 1:05:57- Three eggs.- Three? - Yeah.- As fast as you can.

1:05:57 > 1:06:02- Let's get it in the pan. Yes, sir.- Come on, Daniel!

1:06:05 > 1:06:08It's how quick you can get it on the plate, that's the key.

1:06:08 > 1:06:09Omelette.

1:06:13 > 1:06:15GONG SOUNDS

1:06:21 > 1:06:22Ohhh! Let's have a taste.

1:06:24 > 1:06:29- It is a wonder why I'm not ill on this show.- It's perfect!

1:06:30 > 1:06:32Scrambled egg there, Daniel.

1:06:32 > 1:06:34- Yeah.- C'est quoi, ca? Look at that.

1:06:34 > 1:06:36- It's not too bad.- Too bad?! - LAUGHTER

1:06:36 > 1:06:39It's not too good either, is it, Chef?

1:06:43 > 1:06:45Don't say anything.

1:06:46 > 1:06:49- It is kind of an omelette, really. - That is an omelette.

1:06:49 > 1:06:51Fair play, come on!

1:06:54 > 1:06:57I'll taste the outside bit, the bit that's cooked.

1:06:57 > 1:07:01- The rest of it's still clucking. - LAUGHTER

1:07:01 > 1:07:03Daniel...

1:07:03 > 1:07:05Phew, haven't a clue.

1:07:11 > 1:07:12You did it...

1:07:13 > 1:07:16- Do you think you were quicker? - Yeah.- You were quicker.

1:07:16 > 1:07:18You did it in 27.24 seconds.

1:07:19 > 1:07:23Unfortunately, that's not an omelette and you're not going on.

1:07:23 > 1:07:25LAUGHTER

1:07:25 > 1:07:27But that!

1:07:27 > 1:07:30- That's an omelette!- I'm getting...?

1:07:33 > 1:07:37- Michael, do you think you were quicker?- Yeah, I had to be.

1:07:37 > 1:07:38You were quicker.

1:07:38 > 1:07:41- Think you're in the top ten? - I hope so.

1:07:41 > 1:07:46- You're quite a way off. You did it in 22.84 seconds.- Yeah!- Come on!

1:07:47 > 1:07:50- Really serious time there. - Boo, come on!

1:07:50 > 1:07:52One good one, one useless one, right!

1:07:56 > 1:07:59Well done, Michael, back to the drawing board, Daniel.

1:07:59 > 1:08:01Now, if you fancy a curry this weekend why not try making

1:08:01 > 1:08:03one from scratch?

1:08:03 > 1:08:06Here is the master of Indian cuisine, Cyrus Todiwala,

1:08:06 > 1:08:08to show us how it's done.

1:08:08 > 1:08:09What's on the menu then?

1:08:09 > 1:08:11We'll, we've got this lovely pork

1:08:11 > 1:08:13so we're going to do a Kharu pork which is a simple pork

1:08:13 > 1:08:18preparation, with fried potatoes, chunks of fried potatoes.

1:08:18 > 1:08:21And a kachumber, but this one is with spring onions, cucumber,

1:08:21 > 1:08:22tomato and fresh coriander.

1:08:22 > 1:08:24Kachumber is like...?

1:08:24 > 1:08:26- It's an onion salad.- OK.

1:08:26 > 1:08:29- There you go.- Very simple. - Onions, you need them chopped?

1:08:29 > 1:08:32- You will chop me some?- OK.

1:08:32 > 1:08:35Where does the origins of this dish come from then?

1:08:35 > 1:08:40- Actually it's a classical dish we normally make with lamb.- Right.

1:08:40 > 1:08:43But since we have such fabulous pork in the country,

1:08:43 > 1:08:46I just thought it's a great thing we can use with pork.

1:08:46 > 1:08:49It turns out really, really good.

1:08:49 > 1:08:54- What we have is a blend of belly and shoulder.- Yeah.

1:08:54 > 1:08:57So two cuts of meat, the belly adds a bit of fat

1:08:57 > 1:09:00and texture to it, and the shoulder of course.

1:09:00 > 1:09:02And like all Indian cooking,

1:09:02 > 1:09:05because it's slow-cooked and cooked for a period of time,

1:09:05 > 1:09:08the haunch wouldn't be a nice piece to use for that

1:09:08 > 1:09:10because it'll become too dry too quickly.

1:09:10 > 1:09:13Well, we always have the opinion we just go for loin, don't we,

1:09:13 > 1:09:14and all that kind of stuff.

1:09:14 > 1:09:19But pork's such a great meat, if you use the shoulder and the pot belly.

1:09:19 > 1:09:22- You just have to cook it slightly differently.- And the collar.

1:09:22 > 1:09:24The collar is really fantastic.

1:09:24 > 1:09:25It cooks so well.

1:09:25 > 1:09:27I mean, people don't even understand the collar,

1:09:27 > 1:09:30but if you go to your butcher and ask him for a collar of pork

1:09:30 > 1:09:33you get a fabulous cut of meat

1:09:33 > 1:09:36which can roast very well and which works very well.

1:09:36 > 1:09:39They're the cuts of meat that you use quite a lot, don't you,

1:09:39 > 1:09:40people class as secondary cuts of meat,

1:09:40 > 1:09:43but the cuts of meat that take longer to cook.

1:09:43 > 1:09:44Yeah, and the most flavour.

1:09:44 > 1:09:48Especially the belly. Absolutely. Phenomenal flavour.

1:09:48 > 1:09:51For anything. Because we go for all the exotic cuts,

1:09:51 > 1:09:55but I think there is much more to meat than meets the eye, really.

1:09:55 > 1:09:59- Yeah.- And that's really great.

1:09:59 > 1:10:03So I'm just putting some spices in the oil first...until they puff up.

1:10:03 > 1:10:05So, my cloves are nearly puffed, as you can see, doubled in size.

1:10:05 > 1:10:08Please don't do that at home - put your hands into hot oil.

1:10:08 > 1:10:11- It's not very good.- We've got asbestos on our fingers.- Cloves...

1:10:11 > 1:10:14Clove, cardamom and cinnamon. OK.

1:10:14 > 1:10:16And in go my onions.

1:10:16 > 1:10:18Like in most Indian cooking...

1:10:18 > 1:10:21- You use quite a lot of onions, don't you?- Use quite a lot of onion.

1:10:21 > 1:10:23Because most of the gravies in Indian cooking

1:10:23 > 1:10:25are thickened with onion.

1:10:27 > 1:10:31That chilli's quite hot as well. We're talking about ingredients.

1:10:31 > 1:10:33Talking about UK ingredients as well.

1:10:33 > 1:10:35You travel a lot all over the place.

1:10:35 > 1:10:38You've just come back from the "ultimate larder",

1:10:38 > 1:10:39which I call it - Scotland.

1:10:39 > 1:10:43Scotland, and this remote island in the north of the Orkneys.

1:10:43 > 1:10:45The last island in the Orkneys, North Ronaldsay.

1:10:45 > 1:10:49- It's closer to Norway than it is to Edinburgh.- Yeah.

1:10:49 > 1:10:53And they have the rarest sheep in the world,

1:10:53 > 1:10:57and that's a sheep from the island, which is wild, it's not farmed.

1:10:57 > 1:11:00- Right.- There are 3,000 sheep and 60 residents.

1:11:00 > 1:11:05But the meat is fantastic. Because about 175 years ago,

1:11:05 > 1:11:06the laird of the land

1:11:06 > 1:11:10decided that because grass was so scarce on the island

1:11:10 > 1:11:12he didn't want the sheep to have anything to do with it.

1:11:12 > 1:11:17So he built the world's biggest dry-stone wall

1:11:17 > 1:11:19and cordoned them off from the island,

1:11:19 > 1:11:22so they only feed on seaweed and kelp. Fantastic.

1:11:22 > 1:11:25I mean, the produce up there in the Scottish highlands

1:11:25 > 1:11:27- is really amazing. - Fantastic stuff.

1:11:27 > 1:11:29The problem with some of the poor guys up there is

1:11:29 > 1:11:32- that they can't bring their stuff down to...- It is.

1:11:32 > 1:11:34I mean, Scotland is the ultimate larder, really.

1:11:34 > 1:11:36We talked last week about the fruit,

1:11:36 > 1:11:38you know, we had raspberries on the show.

1:11:38 > 1:11:41But it's just so rich, full of amazing produce.

1:11:41 > 1:11:46I have this amazing honey which I use for marinating,

1:11:46 > 1:11:51so I'm putting in some coriander, cumin and tumeric powder in there.

1:11:51 > 1:11:53Just so that we don't forget.

1:11:53 > 1:11:57It's a wild heather honey from Caithness and John O'Groats.

1:11:59 > 1:12:03And if you didn't go sick eating a lot of honey,

1:12:03 > 1:12:09- we could probably eat it all day. On a piece of toast.- Yeah.

1:12:09 > 1:12:12Absolutely fantastic. Great stuff.

1:12:12 > 1:12:15Going back to Scotland being the kind of larder of Britain,

1:12:15 > 1:12:19- it's astonishing that there's so few good restaurants up there.- Yes.

1:12:19 > 1:12:22It's amazing. There's just a handful of good restaurants, really.

1:12:22 > 1:12:24It's getting better though.

1:12:24 > 1:12:26You're going to get letters if you keep going on about Scotland.

1:12:26 > 1:12:29That was cabbie's point of view on the tennis, not mine.

1:12:29 > 1:12:33- But, I mean, you've got Tom Kitchin. - Yeah, of course you have.

1:12:33 > 1:12:39- But... I think there's a handful. - Nick Nairn's on the phone right now.

1:12:39 > 1:12:42But anyway, right, tell us what we're doing now then.

1:12:42 > 1:12:47- What we're doing is, we've got this pork on the fire here.- Yep.

1:12:47 > 1:12:53And, as usual, I'm so clever with all these fires

1:12:53 > 1:12:55I'll press the wrong button every time.

1:12:55 > 1:12:58There we go.

1:12:58 > 1:13:00I'll drop the chips in.

1:13:00 > 1:13:02Over here we've got the diced cucumber,

1:13:02 > 1:13:05diced tomato, spring onion,

1:13:05 > 1:13:08a little bird's-eye chilli, these little fiery ones, these ones,

1:13:08 > 1:13:11- which we're going to chop up.- Yep.

1:13:11 > 1:13:13That's in the salad, though.

1:13:13 > 1:13:16It's good actually, chilli cools your body down.

1:13:16 > 1:13:19- Contrary to belief, it does cool your body down.- Right.

1:13:19 > 1:13:23And also it releases endorphins in the brain.

1:13:23 > 1:13:26Gram for gram more vitamin C than oranges, you know that?

1:13:26 > 1:13:28I told you, professor himself. Look at that, there you go.

1:13:28 > 1:13:31- And then what's this, malt vinegar? - That's malt vinegar, sir.

1:13:31 > 1:13:34Bit of sugar, malt vinegar, lime juice.

1:13:34 > 1:13:37- Touch of sugar, lime juice and a pinch of salt.- And a pinch of salt.

1:13:37 > 1:13:39Big fan of curry?

1:13:39 > 1:13:41I do like curry. I love Indian food

1:13:41 > 1:13:44and there's absolutely nothing like it, is there?

1:13:44 > 1:13:47If you go through the Orient, or as we call it in Australia, Asia,

1:13:47 > 1:13:50but it's slightly different over here. But Vietnamese, Thai, Chinese.

1:13:50 > 1:13:55It's similar-ish. You go to India and there's nothing like it.

1:13:55 > 1:13:58The colours, the flavours.

1:13:58 > 1:14:00I really enjoy when I come back here

1:14:00 > 1:14:03and head to a good Indian restaurant.

1:14:03 > 1:14:06The good thing is to get everything right, because...

1:14:06 > 1:14:08- It's the balance, isn't it?- Yeah.

1:14:08 > 1:14:12We just chuck everything into a pan and that's what cooks the food.

1:14:12 > 1:14:16But it's not like that, actually. It's pretty scientific to a degree.

1:14:16 > 1:14:19Now, the pork that you're using, two different types of pork,

1:14:19 > 1:14:23or two cuts. We've got the belly and the shoulder. Any particular porks?

1:14:23 > 1:14:25We're always talking about Gloucester Old Spot

1:14:25 > 1:14:28- and all that kind of stuff. - My favourite is now the British Lop.

1:14:28 > 1:14:32Lop-eared pig. It's fantastic.

1:14:32 > 1:14:35And we buy ours from a little farm up in Chesham,

1:14:35 > 1:14:37in the Chiltern Hills.

1:14:37 > 1:14:41And they seem to be doing a great job on the pork.

1:14:41 > 1:14:45It's absolutely amazing. It cooks very well with anything, anything.

1:14:45 > 1:14:47Simple roasting cooking to...

1:14:47 > 1:14:51You cook the onions, seal off the pork, throw that in.

1:14:51 > 1:14:53We've got one that we've got on here as well. Move that to one side.

1:14:53 > 1:14:56- You want to seal the pork and chuck it in there.- Seal the pork.

1:14:56 > 1:14:59There you go. And then you've just added tomatoes into that one.

1:14:59 > 1:15:02- I've added tomatoes into the other one.- Take this one off.

1:15:02 > 1:15:07- Finish that one off. - Bit of salt on here.

1:15:07 > 1:15:08Chips.

1:15:08 > 1:15:11Built of salt in here too, sir.

1:15:11 > 1:15:13We've got our nice little salad there

1:15:13 > 1:15:15and then it's ready to plate up, really, I suppose.

1:15:15 > 1:15:18- Wow. These look good. - Happy with those?- Yes, sir.

1:15:18 > 1:15:20Salad in the bowl.

1:15:20 > 1:15:23Salad in there. This is all just diced up with the sugar,

1:15:23 > 1:15:25- and the vinegar's gone in there as well.- Yeah.

1:15:25 > 1:15:27Lovely-looking pork there. Fantastic.

1:15:27 > 1:15:30That just looks fantastic, doesn't it?

1:15:30 > 1:15:33Just dunk a bit of crusty bread in it

1:15:33 > 1:15:35and we've got some fabulous pork coming up.

1:15:35 > 1:15:39- But you're going to put your chips with it as well.- And serve.

1:15:39 > 1:15:42- Something we Parsis love - loads of potatoes.- Loads of potatoes.

1:15:42 > 1:15:44We'll save this for myself

1:15:44 > 1:15:47because I won't get anything to eat after that.

1:15:47 > 1:15:49- So remind us what that is again. - OK, that's Kharu pork.

1:15:49 > 1:15:52That's simple pork with light, very light spicing.

1:15:52 > 1:15:55Cachumba, which is a cucumber, onion, tomato and chilli salad.

1:15:55 > 1:15:59And, of course, good old spuds. Fried potatoes.

1:15:59 > 1:16:03- Pork and chips to me.- Pork and chips, call it what you like, James.

1:16:06 > 1:16:10But it does, I have to say, look absolutely delicious.

1:16:10 > 1:16:12- There you go, Pat. - This is all mine, too.

1:16:12 > 1:16:14This is all yours, too! There you go.

1:16:14 > 1:16:17Dive into that one.

1:16:17 > 1:16:20- I cooked lamb earlier, you could do that with lamb.- Lamb, chicken.

1:16:20 > 1:16:24- And if you grill fish...- Yep.

1:16:24 > 1:16:27..and make the gravy and just pour it over the fish, it's fantastic.

1:16:27 > 1:16:30But the secret is to cook those onions for...

1:16:30 > 1:16:34For a fair bit of time, stew them down slowly, get the gravy done.

1:16:34 > 1:16:36Meat to be well browned and then added to the gravy.

1:16:36 > 1:16:39Have you got some water there? If it's hot and spicy, there you go.

1:16:39 > 1:16:43- It's a hot temperature. Too greedy. - What do you reckon?

1:16:43 > 1:16:47- That's delicious. Absolutely lovely, yeah.- There you go.

1:16:51 > 1:16:54Posh curry and chips - great stuff.

1:16:54 > 1:16:57Now, before I met EastEnder and pudding-lover Diane Parish

1:16:57 > 1:17:00I'd never met anybody before with a phobia of parsley.

1:17:00 > 1:17:03So let's see if she could actually eat it. Food heaven, of course.

1:17:03 > 1:17:06Classic old-school dessert.

1:17:06 > 1:17:09Couldn't be any more old-school than a Swiss roll.

1:17:09 > 1:17:12- Not from Switzerland, of course. - Is it jam roly-poly?

1:17:12 > 1:17:14- I think it's an Austrian roll, this, really.- You reckon?

1:17:14 > 1:17:16I don't know where it comes from.

1:17:16 > 1:17:18The origins of this I'm not quite sure,

1:17:18 > 1:17:19but it's a classic sort of dish,

1:17:19 > 1:17:22obviously sometimes with different types of jam.

1:17:22 > 1:17:24We've got some raspberry jam, double cream, of course.

1:17:24 > 1:17:27I'll show you how to make the Swiss roll as well.

1:17:27 > 1:17:29Slight alternative to a sponge.

1:17:29 > 1:17:30You don't have to be right over there

1:17:30 > 1:17:32because of this ingredient over here.

1:17:32 > 1:17:34You know, it's just repelling me!

1:17:34 > 1:17:37We've got a pile of massive parsley there

1:17:37 > 1:17:39that could be transformed into a lovely soup.

1:17:39 > 1:17:41Oh, my days!

1:17:43 > 1:17:44Asparagas!

1:17:44 > 1:17:49- It's like Kryptonite.- Poached egg... - No taker for parsley, sorry.

1:17:49 > 1:17:51Poached egg and some pork scratchings as well,

1:17:51 > 1:17:55so you could be having that. What do you think this lot have decided?

1:17:55 > 1:17:58You came over with such a grin on your place before.

1:17:58 > 1:17:59Well, it's 3-2 to people at home.

1:17:59 > 1:18:01- Yeah.- Theo wanted Food Hell.

1:18:01 > 1:18:07- So that was 3-3.- I thought you liked me!- So it was down to Wolfgang Puck.

1:18:07 > 1:18:11- Yes, OK.- He obviously likes you, because he's chosen raspberries.

1:18:11 > 1:18:14A classic dessert, so we'll lose this out the way.

1:18:14 > 1:18:17Now, to make this classic, classic, classic dish,

1:18:17 > 1:18:20what we're going to do is get some raspberries,

1:18:20 > 1:18:21make a jam first of all.

1:18:21 > 1:18:23But first up, I'm going to get my jam on the go.

1:18:23 > 1:18:27So we need four eggs for this, so just crack four medium eggs.

1:18:27 > 1:18:28There you go. Cracked into a bowl.

1:18:28 > 1:18:31The difference betwen this and a normal sponge is

1:18:31 > 1:18:33the amount of flour that we add to it.

1:18:33 > 1:18:35So we add a lot less flour to this mixture,

1:18:35 > 1:18:38and that way when we actually come to actually roll it up,

1:18:38 > 1:18:40it doesn't split the sponge.

1:18:40 > 1:18:43But we keep mixing that. I need to split that vanilla pod.

1:18:43 > 1:18:44You can have a go at that.

1:18:44 > 1:18:47I learned how to do that a long time ago,

1:18:47 > 1:18:49though I can't really see without my glass.

1:18:49 > 1:18:51LAUGHTER

1:18:51 > 1:18:53- That's your finger. - I can feel it.

1:18:53 > 1:18:57- Maybe not do that live on TV. - OK. All five here.

1:18:57 > 1:19:01- I'll just take a little bit of that.- Excellent.

1:19:01 > 1:19:03- Then we'll pop that in there. - Vanilla flavour?

1:19:03 > 1:19:06You can pop a little bit of vanilla extract in there as well.

1:19:06 > 1:19:08- Now I'm going to show you how to make the jam.- OK. Raspberries?

1:19:08 > 1:19:11Raspberries. Have you tasted these? These are Scottish raspberries.

1:19:11 > 1:19:13Are they? Can I have one?

1:19:13 > 1:19:16- Some of the best raspberries in the world come from Scotland.- Sugar?

1:19:16 > 1:19:19- Yeah, we're going to use this stuff, this is jam sugar.- Jam sugar.

1:19:19 > 1:19:21All right. What is jam sugar?

1:19:21 > 1:19:24- This is high in pectin, it helps set the jam.- To make marmelade.- Yes.

1:19:24 > 1:19:26So can use apple marmelade, any kind of marmelade?

1:19:26 > 1:19:29Yeah, but instaed of adding too much sugar, you add jam sugar

1:19:29 > 1:19:32- and it helps it set.- OK, great. And a little vanilla, no?- Fantastic.

1:19:32 > 1:19:34Vanilla in. And lemon juice - in.

1:19:34 > 1:19:36Where's the... Here's the lemon.

1:19:36 > 1:19:39Didn't have the lemon-juice maker. All right.

1:19:39 > 1:19:43- Be careful not to put too many seeds in there.- Like you did in rehearsal!

1:19:43 > 1:19:44THEY LAUGH

1:19:44 > 1:19:47You learn.

1:19:47 > 1:19:51- He had to bring it up. - Could've left it!

1:19:51 > 1:19:54So the thing about this is, you heat it up as quick as possible.

1:19:54 > 1:19:55This is boiling already.

1:19:55 > 1:19:57We only really boil it for about five minutes,

1:19:57 > 1:19:59take it off and allow it to set.

1:19:59 > 1:20:01- I'll show you that.- Let me clean up a little bit my mess here.

1:20:01 > 1:20:04- Can you butter that for me?- Yeah. - That would be great.

1:20:05 > 1:20:07Next, I'm going to get my tin ready.

1:20:07 > 1:20:10This is obviously a standard swiss roll tin.

1:20:10 > 1:20:14Non-stick but you need some paper in there as well, greaseproof paper.

1:20:14 > 1:20:17- We'll get that and we'll just... - It's all right here, this?

1:20:17 > 1:20:19Yeah, you just keep mixing and mixing and mixing it.

1:20:19 > 1:20:20For ages, like that?

1:20:20 > 1:20:23- Yeah, it wants to be mixed for about five minutes, that's all.- Oh, OK.

1:20:23 > 1:20:27- Look how beautiful that looks, huh? - Oh, look at that. Rubies.

1:20:27 > 1:20:28It looks like heaven already.

1:20:28 > 1:20:30When you were cooking

1:20:30 > 1:20:33we didn't get to hear about why you chose the name Spago.

1:20:33 > 1:20:35It actually came from Giorgio Moroder,

1:20:35 > 1:20:37who is a very famous musician.

1:20:37 > 1:20:40He did the music for Midnight Express, Top Gun,

1:20:40 > 1:20:42- all the music for Donna Summer.- Yeah.

1:20:42 > 1:20:45And he wanted to give me the money to open a restaurant.

1:20:45 > 1:20:48And then he wanted 75% of the restaurant, and me too.

1:20:48 > 1:20:51So we couldn't come to an agreement and he said,

1:20:51 > 1:20:55"Let's call it Spago, because I want to write a musical called Spago."

1:20:55 > 1:20:58And it means, really, in poetry,

1:20:58 > 1:21:00a string with no beginning and no end.

1:21:00 > 1:21:03So we started in 1982, there's no end to it yet.

1:21:03 > 1:21:06That's absolutely... Oh, look at that.

1:21:06 > 1:21:08- Yeah.- We got our paper here.

1:21:08 > 1:21:12To prevent and to make sure it goes right in the corners really well

1:21:12 > 1:21:15and it's easier to take out, make little cuts in the paper,

1:21:15 > 1:21:19one at each corner, so it folds the paper in nicely, like that.

1:21:19 > 1:21:21- Very clever.- Good idea.

1:21:21 > 1:21:25OK, the marmelade OK like that? So, we going to cool it off?

1:21:25 > 1:21:28You cool it down, and then we end up with this. Pop it in a bowl.

1:21:28 > 1:21:30That's it.

1:21:31 > 1:21:34I'm going to have that with my toast in the morning.

1:21:34 > 1:21:36Whip me the cream, that would be great.

1:21:36 > 1:21:39Wolfgang, if you can whip the cream, that would be great.

1:21:39 > 1:21:42Meanwhile I've got our cake mixture here.

1:21:42 > 1:21:46The idea of this is that you get it to a nice white-ish texture.

1:21:46 > 1:21:48Cheap labour here with us!

1:21:48 > 1:21:51We'll take it in turns.

1:21:51 > 1:21:54I don't need the cream, I'm just giving him something to do.

1:21:54 > 1:21:58You're using the mixer and we have to do it by hand? OK, then!

1:21:58 > 1:21:59Where's the sieve?

1:21:59 > 1:22:02Be sure that the cream is really nice and cold,

1:22:02 > 1:22:04because if it's warm it's much harder to whip.

1:22:04 > 1:22:07And make sure it's double ceram. That one's single cream.

1:22:07 > 1:22:11- Oh, we'll be here a long time! - He won't be single long with me!

1:22:13 > 1:22:15A little flour we've got in there.

1:22:15 > 1:22:21- Look at it, it's getting excited already.- Right. We fold this in.

1:22:21 > 1:22:24- LAUGHTER - It's that Grand Marnier.

1:22:26 > 1:22:3015 years ago I met you at your restaurant, you weren't like this!

1:22:30 > 1:22:33- Right.- All right. - Right, we fold in the flour.

1:22:33 > 1:22:35- This is where you put less flour in.- No.

1:22:35 > 1:22:38- Do I have to put sugar in it, or no? No?- Yeah, if you want to.

1:22:38 > 1:22:41- I'll leave it up to you.- OK, the marmelade is sweet enough.

1:22:41 > 1:22:42I don't like it when it's too sweet.

1:22:42 > 1:22:48Right, OK. What we're going to do is take our sponge like that.

1:22:48 > 1:22:52Now, cos we've got the less flour in. Save me some cream!

1:22:52 > 1:22:57There'll be nothing left! Raspberries all going...

1:22:57 > 1:23:02There you go. Right... What you doing?! I'm hungry!

1:23:02 > 1:23:05- That goes straight in the oven. - Eight minutes.

1:23:05 > 1:23:09400 degrees Fahrenheit, 200 degrees Centigrade.

1:23:09 > 1:23:13And that goes in there and what we need is a clean tea towel.

1:23:13 > 1:23:15A clean towel? That's hard to find here.

1:23:15 > 1:23:19Hopefully we've got some sugar left, which we have. Right.

1:23:19 > 1:23:24Now, sprinkle the clean tea towel with sugar.

1:23:24 > 1:23:29It has to be ever so clean, don't it? Don't want bits on it.

1:23:29 > 1:23:30Sorry.

1:23:30 > 1:23:32And then you take your sponge

1:23:32 > 1:23:36and we just carefully loosen it round the edge.

1:23:36 > 1:23:39Now, Wolfgang will change this recipe

1:23:39 > 1:23:42- and use the entire contents of his alcohol cupboard.- OK.

1:23:42 > 1:23:44You know, I love it.

1:23:44 > 1:23:47I would put a little booze on here, a little whisky...

1:23:47 > 1:23:50I'm sure in Switzerland they put something on here.

1:23:50 > 1:23:53You want some help? OK, now we're talking!

1:23:53 > 1:23:59- Always a little whisky, isn't it? - THEY LAUGH

1:23:59 > 1:24:01It's good.

1:24:03 > 1:24:07What is that? That's enough now.

1:24:07 > 1:24:10This is a grown-up version.

1:24:10 > 1:24:13- Drambuie.- Oh, my God.- Don't give that to the kids out there.

1:24:13 > 1:24:16OK. So you can put a little bit of everything on it.

1:24:16 > 1:24:18This is not your school-dinner jam roly-poly.

1:24:18 > 1:24:23If I was at a school cafeteria, Jamie Oliver would not be happy.

1:24:23 > 1:24:27- No, he wouldn't!- Then we take our jam. You spread this out on here.

1:24:27 > 1:24:30Like that. This is how I was going to do it without the booze.

1:24:30 > 1:24:36A little bit is OK, you don't have to exaggerate.

1:24:36 > 1:24:38You got the cream ready?

1:24:38 > 1:24:43- Yep.- What you need to do is leave half an inch this end.

1:24:43 > 1:24:47Otherwise when you roll it all up it's going to fly everywhere.

1:24:47 > 1:24:49So just leave... You put the cream on the top.

1:24:49 > 1:24:53Do you know what I've noticed back? Arctic rolls have come back.

1:24:53 > 1:24:56- Arctic rolls?- Do you like a bit of Arctic roll?

1:24:56 > 1:25:00- I wanted to do an Arctic roll. Have you heard of an Arctic roll?- No.

1:25:00 > 1:25:03THEY LAUGH

1:25:03 > 1:25:05Arctic roll is sponge,

1:25:05 > 1:25:07it's got a little bit of jam on it and some ice cream.

1:25:07 > 1:25:11I think his response was an Arctic roll then, weren't it? "No."

1:25:11 > 1:25:14- Exactly! Not impressed with the Arctic roll?- I came here to learn!

1:25:14 > 1:25:16- Exactly.- Spread that over the top.

1:25:16 > 1:25:18When you come to cut, I'm going to show you a few tricks of ours.

1:25:18 > 1:25:19Yeah, I will do.

1:25:19 > 1:25:23- Right, there. And then we roll it up. Are you ready?- OK.

1:25:23 > 1:25:29You press this bit here and then roll it in a tea towel.

1:25:29 > 1:25:32- Look at that!- Fantastically done.

1:25:32 > 1:25:36You could get an Austrian passport, the way you cook.

1:25:36 > 1:25:38THEY LAUGH

1:25:40 > 1:25:42Oh, dear!

1:25:42 > 1:25:44We pay less taxes.

1:25:44 > 1:25:48There's enough in the newspaper about taxes.

1:25:48 > 1:25:52And then you just press this. And the idea is you've got a nice...

1:25:52 > 1:25:54Beautiful, look at that.

1:25:54 > 1:25:56Gorgeous.

1:25:56 > 1:25:59Originally it didn't have booze in the recipe on the Internet,

1:25:59 > 1:26:01but you can actually put...

1:26:01 > 1:26:03And we've got these lovely fresh raspberries.

1:26:03 > 1:26:06- Sprinkled round.- Sprinkle sprinkly, sprinkly.

1:26:06 > 1:26:08Excellent. It's easy to make.

1:26:08 > 1:26:09Anybody can make that at home,

1:26:09 > 1:26:12- it's impressive if you make it yourself like that.- It's nice.

1:26:12 > 1:26:15- Mine wouldn't roll like that though. - Can we taste it or what?

1:26:15 > 1:26:17- Yeah, you can taste it. In a clean tea towel.- In a clean...

1:26:17 > 1:26:21- Clean, clean tea towel.- I'd have to squash it.- And the raspberry jam.

1:26:21 > 1:26:25- Remember to use that jam sugar. - Mmm, that is lovely.

1:26:25 > 1:26:28- You know, it's better with the whisky.- It's better with...

1:26:28 > 1:26:32- I've got to try it. My recipe's changed.- Just a little bit...

1:26:32 > 1:26:34It's fantastic.

1:26:34 > 1:26:37It's not too sweet at all. It's light.

1:26:37 > 1:26:40- It's great. How's that?- Very nice.

1:26:40 > 1:26:43Not having any sugar in the cream's good.

1:26:43 > 1:26:46If your TV show doesn't work, you come to work with us, OK?

1:26:47 > 1:26:49That goes with it as well.

1:26:49 > 1:26:52Another great, great wine, but nice and cheap with that as well.

1:26:52 > 1:26:56- I like this show, because there's a lot of drinking.- In the morning.

1:26:56 > 1:27:00- Dive into that as well. - You know what, it's great food.

1:27:00 > 1:27:04- This is really delicious.- Well, nice and simple. That's the key to that.

1:27:04 > 1:27:05The great thing about that

1:27:05 > 1:27:08is make sure you don't use a standard sponge recipe.

1:27:08 > 1:27:10Reduce the amount of flour.

1:27:10 > 1:27:13Normally when you make that, it can crack when you roll it up.

1:27:13 > 1:27:16If you do it that way, it makes sure that it doesn't crack. Nice and simple.

1:27:16 > 1:27:19I don't know whether there's an Italian version of that.

1:27:19 > 1:27:23- I don't know of one.- Thanks very much.- You don't want one, it's OK.

1:27:23 > 1:27:25- They're all ganging up on me on this show.- I'm on your side.

1:27:25 > 1:27:30- But congratulations on the restaurant.- Thank you so much.

1:27:30 > 1:27:33Seriously, we talk about a lot of chefs on the show

1:27:33 > 1:27:35and the big-name chefs around the world,

1:27:35 > 1:27:39and this chap is certainly up there with the rest of them.

1:27:39 > 1:27:41I'm just beginning, so it's OK. I'm still young.

1:27:41 > 1:27:42And on today's performance,

1:27:42 > 1:27:44I'll be fired and you'll be getting your own show.

1:27:49 > 1:27:51Thank goodness we didn't make her eat parsley,

1:27:51 > 1:27:54I think she would have run a mile. That's it for today's Best Bites.

1:27:54 > 1:27:55If you want to try your hand

1:27:55 > 1:27:58at any of the tasty recipes you've seen on today's show

1:27:58 > 1:27:59you can find them all on our website,

1:27:59 > 1:28:02just a click away, at bbc.co.uk/recipes.

1:28:02 > 1:28:05There are loads of delicious dishes for you to choose from,

1:28:05 > 1:28:09so have a great week and I'll catch up with you very soon. Bye for now.