0:00:02 > 0:00:04Good morning and get ready to enjoy
0:00:04 > 0:00:07some of Saturday Kitchen's finest food moments in today's Best Bites.
0:00:28 > 0:00:29Welcome to the show.
0:00:29 > 0:00:31We've taken a break from cooking live for the summer,
0:00:31 > 0:00:33but it's a great chance to share with you
0:00:33 > 0:00:37some of these mighty morsels of world-class food.
0:00:37 > 0:00:39Michel Roux's sensational steamed poussin with lemongrass
0:00:39 > 0:00:42and ginger came with deep-fried crispy roquette,
0:00:42 > 0:00:43and it was delicious.
0:00:43 > 0:00:46Tom Kerridge serves up braised shin of beef with cabbage
0:00:46 > 0:00:48and caraway seeds.
0:00:48 > 0:00:50He slowly braises the beef with red wine
0:00:50 > 0:00:52and serves it with one very special carrot.
0:00:52 > 0:00:56Well, he is one of the country's finest pub landlords, after all.
0:00:56 > 0:00:58And if that wasn't enough, probably, in my opinion,
0:00:58 > 0:01:00one of the greatest chefs of all.
0:01:00 > 0:01:04Pierre Koffmann dishes up his trademark pistachio souffle.
0:01:04 > 0:01:07It's an amazing dish, and you don't want to miss this chance
0:01:07 > 0:01:09to see how it's done, you really don't.
0:01:09 > 0:01:11Darcey Bussell faces her Food Heaven or Food Hell.
0:01:11 > 0:01:14Would she get her Food Heaven, prawns with a spaghetti
0:01:14 > 0:01:16and fresh tomato sauce?
0:01:16 > 0:01:20Or Food Hell, oranges in a cake with caramel and orange sauce?
0:01:20 > 0:01:22Find out what she gets to eat at the end of today's show.
0:01:22 > 0:01:25But first it's time to break out your woks
0:01:25 > 0:01:28as Ken Hom's here with a Chinese New Year celebration dish
0:01:28 > 0:01:31that's perfect for every day of the week.
0:01:31 > 0:01:32Now, what are we doing, then?
0:01:32 > 0:01:34OK, something really simple, we're going to...
0:01:34 > 0:01:37- Yep, I'm going to turn that steamer down a bit.- That's a good idea.
0:01:37 > 0:01:39- Yep, OK. - We're going to steam scallops,
0:01:39 > 0:01:43so while I'm doing this you can actually help me
0:01:43 > 0:01:46by chopping all these sorts of things that will go in the sauce.
0:01:46 > 0:01:49- I've got lots of things to chop, then.- Exactly.- OK.
0:01:49 > 0:01:52So, Chinese cooking is a lot of chopping, but very fast cooking.
0:01:52 > 0:01:57- It is.- And I'm going to steam the scallops in a heatproof plate.
0:01:57 > 0:02:00There's some water inside the wok, like that.
0:02:00 > 0:02:02And, er...
0:02:02 > 0:02:06- Turn that up.- There you go. You've got plenty water in that.- Yes.
0:02:06 > 0:02:08Cover that and let that steam.
0:02:08 > 0:02:13And we're going to do this pineapple rice,
0:02:13 > 0:02:18which I learned how to do in Yunnan Province, where I went with Ching.
0:02:18 > 0:02:22We had such a really wonderful time filming in China...
0:02:22 > 0:02:26- It was amazing.- It actually was a lot of work, huh?- It was good?
0:02:26 > 0:02:30Yes, it was a lot of work, and it was quite intense, and...
0:02:30 > 0:02:36- I learnt not only Chinese food but wine.- Wine?- From Ken!
0:02:36 > 0:02:39No, it's the only thing that kept us from going crazy sometimes.
0:02:39 > 0:02:42And, um...
0:02:42 > 0:02:45Is it... Now, I always think of Chinese cooking
0:02:45 > 0:02:48a bit like, sort of, Indian food - as in the country's split into
0:02:48 > 0:02:52- so many styles...?- Yes.- You know, when you go to India, there's
0:02:52 > 0:02:54so many different cultures and styles of cooking.
0:02:54 > 0:02:57- Is China the same?- Yeah, well, both of us, we learned a lot.
0:02:57 > 0:03:00I mean, things that we never saw before.
0:03:00 > 0:03:05Or even heard of. How people... Things that they made...
0:03:05 > 0:03:09Sometimes I think Ching was sceptical, as I was,
0:03:09 > 0:03:10where you say, "What's that?"
0:03:10 > 0:03:17And we actually discovered a lot of good food and delicious dishes,
0:03:17 > 0:03:23and spices and chillies - the array is really incredible in Szechuan
0:03:23 > 0:03:25when we were there.
0:03:25 > 0:03:27Now, where would people go if you were on their travels?
0:03:27 > 0:03:29Cos David travels more than most.
0:03:29 > 0:03:33Where would he go on his travels to find the best Chinese food, then?
0:03:33 > 0:03:36- Oh, well...- Ah!- Ha-ha, that's...
0:03:36 > 0:03:39- Do we keep it a secret, or...? - That's misleading.- Well...
0:03:39 > 0:03:43I think you could go... I would say....
0:03:44 > 0:03:48- No, actually, for me, it's the south. - Yeah, for Ken, I think, Guangzhou.
0:03:48 > 0:03:51- That's right. - The Cantonese cuisine is just...
0:03:51 > 0:03:53- It's probably the lightest. - ..amazing.
0:03:53 > 0:03:58And in Szechuan we were so cold, it was unbelievable how cold we were.
0:03:58 > 0:04:02It's so damp, and the Szechuan peppercorns,
0:04:02 > 0:04:07- we understood and learned why people ate so much spices.- Yeah.
0:04:07 > 0:04:08Just to ward off the damp.
0:04:08 > 0:04:10Right!
0:04:10 > 0:04:14Now, er, when the pork is cooked like that,
0:04:14 > 0:04:19I am adding a little bit of sesame oil and soy sauce to that.
0:04:19 > 0:04:21So, what would be the common mistake?
0:04:21 > 0:04:24We talk about that, when people are trying Chinese food at home,
0:04:24 > 0:04:26it's that addition of sesame oil to fry meat...
0:04:26 > 0:04:29- Yes, exactly.- ..rather than groundnut oil.- Yes, but not...
0:04:29 > 0:04:34You shouldn't cook with sesame oil, it's used as a flavouring.
0:04:34 > 0:04:36Ginger.
0:04:36 > 0:04:40We're going to put that in there, and cook that over a really high heat.
0:04:40 > 0:04:43- Right, the scallops are there. - Yeah, scallops are finished.
0:04:43 > 0:04:49And what I love about this is how quick it is to cook the scallops.
0:04:49 > 0:04:53- Yeah?- And you should never overcook them, right? As you know.- Exactly.
0:04:53 > 0:04:56Well, often the little ones are quite difficult to cook
0:04:56 > 0:04:58- quite quickly, so you... - Right.- ..you need to get them...
0:04:58 > 0:05:03And steaming is really nice, because it keeps it from overcooking.
0:05:03 > 0:05:06- Yeah.- And keeps them, moist. Now, we need a platter for that.
0:05:06 > 0:05:07Yeah, I can do that.
0:05:07 > 0:05:10Er, how about that one? That'd be very nice.
0:05:10 > 0:05:11- No problem.- OK.
0:05:11 > 0:05:14And we'll... put the scallops on there.
0:05:17 > 0:05:20Now, what we have for the sauce is, right there,
0:05:20 > 0:05:23some rice wine, soy sauce, and I'm just heating up some...
0:05:23 > 0:05:26- Do you want some ginger in there as well?- ..oil.
0:05:26 > 0:05:28Y... No.
0:05:28 > 0:05:31THEY LAUGH
0:05:31 > 0:05:35- Are you sure?- Yes. Yes, yes, yes. - Everything BUT ginger, Dave.
0:05:35 > 0:05:37- Yes, I want ginger. - I thought you did.- Sorry, sorry.
0:05:37 > 0:05:39Thank you, I'm glad somebody's keeping...
0:05:39 > 0:05:40It's old age.
0:05:40 > 0:05:42HE CHUCKLES
0:05:43 > 0:05:45All right.
0:05:45 > 0:05:51OK, well that is... Stir this pork and ginger around,
0:05:51 > 0:05:57and at this moment I'm adding cooked rice that is nice and cold.
0:05:58 > 0:06:02And just let that cook over a very, very high heat.
0:06:06 > 0:06:10- Now, see, we toss that.- Yep. - And actually... Right, thank you.
0:06:10 > 0:06:12So, this is the precooked rice. We've got that there.
0:06:12 > 0:06:14Yes, that's the precooked rice.
0:06:14 > 0:06:16- And we're just getting it really, really hot again.- That's that one.
0:06:16 > 0:06:18That's good.
0:06:19 > 0:06:24And let's put the scallops here, and we have this lovely corn,
0:06:24 > 0:06:26which we're going to just take off...
0:06:26 > 0:06:28So, why's it important that the rice is cold when you're doing this?
0:06:28 > 0:06:32Cos if you're going to fry rice, it needs to be cooked first,
0:06:32 > 0:06:36but if it's hot it will actually stick together.
0:06:36 > 0:06:39And this is the mistake that a lot of people make
0:06:39 > 0:06:42when they're actually cooking rice. Is that right, Ching?
0:06:42 > 0:06:43- Yeah, that's right.- Yes.
0:06:43 > 0:06:46But if you're doing sticky rice then it doesn't really matter.
0:06:46 > 0:06:48- Right. - Cos it just sticks together anyway.
0:06:48 > 0:06:52But any other rice, like Ken says, you know. It makes it really...
0:06:52 > 0:06:54When it's cold and it hits the wok
0:06:54 > 0:06:57it goes all nice and crispy on the outer edges.
0:06:57 > 0:07:01- Yeah.- So... - And you want that nice sort of...
0:07:02 > 0:07:03..wonderful...
0:07:05 > 0:07:10- ..smoky flavour that goes into the rice.- I'll put that in there.
0:07:10 > 0:07:13- Thank you.- Right, this hot oil, what you're going to do
0:07:13 > 0:07:15- is pour it over the top? - Yes, right.- Right.
0:07:15 > 0:07:19- As soon as it gets hot and smoking. - We're doing corn as well.- Corn, yes.
0:07:19 > 0:07:20Now this is also something...
0:07:20 > 0:07:23I think Ching and I discovered that in China,
0:07:23 > 0:07:25how popular corn is.
0:07:25 > 0:07:29It's really interesting, because it comes from, of course, a...
0:07:29 > 0:07:34Like chillies, it comes from the New World, and...
0:07:34 > 0:07:38- the adoption of corn in China really changed agriculture.- Yeah?
0:07:38 > 0:07:39Yes, a lot of people -
0:07:39 > 0:07:43to actually grow food in areas they couldn't grow food before.
0:07:43 > 0:07:45Right.
0:07:45 > 0:07:47What about doing stir fries and stuff?
0:07:47 > 0:07:49Anything you'd ever attempt at home?
0:07:49 > 0:07:51Well, I was saying to Ken before we came on air,
0:07:51 > 0:07:54I had one of his woks back when I was an aspiring young racing driver.
0:07:54 > 0:07:57That's why I love him. THEY LAUGH
0:07:57 > 0:07:59No, but the thing I loved about it is, you know, one,
0:07:59 > 0:08:02you could cook everything in it, and two, you could eat out of it,
0:08:02 > 0:08:04so you didn't have to do the washing up afterwards.
0:08:04 > 0:08:07So, when a single guy, just having left home with your mum cooking...
0:08:07 > 0:08:09So, that was about the only time I did any...
0:08:09 > 0:08:11- Saves washing up, as well.- Yes.
0:08:11 > 0:08:14- Right.- Now, OK. Actually, you can cook that.
0:08:14 > 0:08:15Right, what am I putting in here, now?
0:08:15 > 0:08:18- Just a little bit of oil in there. - Touch of oil, yeah.
0:08:18 > 0:08:20Yes, touch of oil.
0:08:20 > 0:08:23- That's in there.- OK. Add your chillies.
0:08:23 > 0:08:25- Chillies going in.- Yes...
0:08:25 > 0:08:27- Chillies going in.- Yes.
0:08:27 > 0:08:31I think this is the first time we had three wok dishes...! And the corn.
0:08:31 > 0:08:32- That goes in.- Yes. Oh!
0:08:32 > 0:08:34JAMES COUGHS
0:08:34 > 0:08:36THEY LAUGH
0:08:36 > 0:08:38- COUGHS:- It's frying, look!
0:08:38 > 0:08:40- See, see... - Can I pour that oil onto there?
0:08:40 > 0:08:42Yes. It's all these young people...
0:08:42 > 0:08:44KEN LAUGHS
0:08:44 > 0:08:46JAMES COUGHS Oh!
0:08:46 > 0:08:48- Are you sure you're all right? - Oh, fine.
0:08:48 > 0:08:50- You want a bit of sugar in there? - Yes, yes.
0:08:50 > 0:08:52- A little bit of sugar.- All right.
0:08:52 > 0:08:57And I'll tell you what the sugar's for, it's for the, um...
0:08:57 > 0:09:00the chillies. That's enough. And...
0:09:00 > 0:09:02- a little bit of stock.- Stock.
0:09:02 > 0:09:04Keep that moist. Salt and pepper.
0:09:04 > 0:09:05JAMES COUGHS
0:09:05 > 0:09:08THEY LAUGH
0:09:08 > 0:09:12- I'm not...- The chilli fumes hit.
0:09:12 > 0:09:15- Black pepper, yeah?- Yep. - Ken is, like, immune to it.
0:09:15 > 0:09:17- Yeah. - I love how you're immune to it, Ken.
0:09:17 > 0:09:20- Do you want some coriander in there, or not?- I... Er, no.
0:09:20 > 0:09:23- Yeah.- Yes, no? - Yeah, a little bit. Why not?
0:09:23 > 0:09:26- Bit in there.- That's fine. - Want a bit in there?- Yes.
0:09:26 > 0:09:29Might as well. And...
0:09:29 > 0:09:34OK, pour this over the scallops.
0:09:34 > 0:09:37The sauce. Lovely. Beautiful sauce.
0:09:40 > 0:09:41I think David would really love this.
0:09:41 > 0:09:43- COUGHS:- See, even the crew's coughing now.
0:09:45 > 0:09:50- There's a lot of chilli in there. - Just the thing to wake you up.- Yes.
0:09:50 > 0:09:52I think that's everything we've got in there.
0:09:52 > 0:09:55Notice Ching are the only ones not coughing.
0:09:55 > 0:09:57- COUGHS:- Yeah, I know.
0:09:59 > 0:10:02- And there you have it, your last one.- Yes.
0:10:02 > 0:10:03A good Scottish dish, here.
0:10:05 > 0:10:08Well, you know, David, I'm half Scottish. My name "Ken", right?
0:10:09 > 0:10:12- OK, lovely.- So, that's the pineapple gone in there at the last minute,
0:10:12 > 0:10:15- and the coriander. - Yes, and if you are vegetarian
0:10:15 > 0:10:19- you just don't put in the meat.- Yeah. - Simple as that.
0:10:19 > 0:10:22Which is really what is actually nice about this kind of cooking.
0:10:22 > 0:10:24Now, have you put light soy or dark soy in there?
0:10:24 > 0:10:27- That's just light soy. - Light soy sauce.- Yes.
0:10:27 > 0:10:29So, tell us what those three dishes are.
0:10:29 > 0:10:35OK, dishes are steamed scallops with this wonderful, lovely sauce.
0:10:35 > 0:10:39- Stir-fry spicy corn.- Yeah. - Fresh corn. And pineapple rice.
0:10:39 > 0:10:42- Pineapple rice.- Perfect. Three dishes, all done.
0:10:47 > 0:10:49There was a little ripple over there.
0:10:49 > 0:10:51- THEY LAUGH - Sorry, I wasn't sure...
0:10:51 > 0:10:53- Bring the pork over. - A round of applause...- Yeah.
0:10:53 > 0:10:56But you've got to dive into this one, so... Tell us what you think.
0:10:56 > 0:10:58- That's brilliant. - These are quite spicy, David.
0:10:58 > 0:11:03- Yeah, looks like it.- Beautiful. - I love the steam, huh?- Yeah.
0:11:03 > 0:11:06- Thank you.- It's because they can't afford the heating in here.
0:11:06 > 0:11:09- They're trying to save! - Dive in, tell us what you think.
0:11:09 > 0:11:12- Whichever one you want, really.- Oh, I'm a fan of this pineapple rice.
0:11:12 > 0:11:14Cos I had the pleasure of trying it
0:11:14 > 0:11:17when Ken made the chicken with pineapple rice in Yunnan,
0:11:17 > 0:11:18and it was amazing. So...
0:11:18 > 0:11:21Well, I have to say, this sweetcorn's good for diets, innit?
0:11:21 > 0:11:23- With chopsticks.- Yes. KEN LAUGHS
0:11:23 > 0:11:24Might take a while to eat.
0:11:24 > 0:11:26- What do you reckon? - Do you want a spoon?
0:11:26 > 0:11:29- They're great, the streamed scallops.- Mm, lovely.
0:11:33 > 0:11:36And if nothing else, all that chilli will clear out your sinuses.
0:11:36 > 0:11:39Coming up, I'll be giving you as masterclass in piping,
0:11:39 > 0:11:43as well as making magical meringues for Neville Longbottom,
0:11:43 > 0:11:46otherwise known as actor Matthew Lewis.
0:11:46 > 0:11:49But first, here's Rick Stein enjoying some sizzling Spanish food
0:11:49 > 0:11:52as he tours about the country in his camper van.
0:11:52 > 0:11:54Today he's taking a look at one of the country's national dishes,
0:11:54 > 0:11:56a paella.
0:11:58 > 0:12:01I started my journey through Spain on the Costa de la Muerte,
0:12:01 > 0:12:04the Coast of Death, in Galicia.
0:12:04 > 0:12:07I'm using my friend's rather tired camper van.
0:12:07 > 0:12:09I was looking for a saucepan - I haven't found it yet,
0:12:09 > 0:12:12cos I thought I'd do a bit of cooking on the journey.
0:12:12 > 0:12:16But what I did find is my friend's left all these tins
0:12:16 > 0:12:19that, presumably, when he goes camping it's what he eats.
0:12:19 > 0:12:20Sorry if I'm a bit snobbish,
0:12:20 > 0:12:23but obviously there's baked beans and, um...
0:12:23 > 0:12:27Baked beans. Corned beef.
0:12:27 > 0:12:29Premium steak and kidney.
0:12:29 > 0:12:33I don't know about this, I would just sooner buy locally in the market.
0:12:33 > 0:12:37Baked beans. Evaporated milk.
0:12:37 > 0:12:39Irish stew.
0:12:39 > 0:12:41Chilli con carne...
0:12:41 > 0:12:43I travelled eastwards through the Picos Mountains,
0:12:43 > 0:12:46and along the north coast.
0:12:46 > 0:12:50A part known as Green Spain, a place where it rains a lot.
0:12:53 > 0:12:57I remember crossing Rioja and longing for the sun.
0:12:57 > 0:13:00But more than that, I didn't realise how important the sea is to me.
0:13:00 > 0:13:05In Catalonia I saw my first glimpse of it, and it was like, "Yes!
0:13:05 > 0:13:08"This is more like it. This is the Spain I fell in love with.
0:13:08 > 0:13:11"This is the stuff of good memories."
0:13:15 > 0:13:18So, after driving for the best part of three weeks,
0:13:18 > 0:13:20I'm here in Catalonia,
0:13:20 > 0:13:23just north of Barcelona.
0:13:23 > 0:13:28This is part of the Costas that has escaped the Benidorm treatment.
0:13:28 > 0:13:32OK, the fishing villages have gone, and the buildings are relatively new,
0:13:32 > 0:13:35and they don't make their money catching fish any more.
0:13:35 > 0:13:37It's holiday-makers instead.
0:13:37 > 0:13:40But I remember coming here to Caldetas in the early '60s
0:13:40 > 0:13:42when I was 18 or so.
0:13:42 > 0:13:45Here I discovered the unbridled joys,
0:13:45 > 0:13:48or so I thought at the time, of drinking cava,
0:13:48 > 0:13:52jugs of sangria and tucking in to chicken roasting on a spit.
0:13:55 > 0:13:59This is a really interesting story about how restaurants really start.
0:13:59 > 0:14:01About 50 years ago, this was a garage -
0:14:01 > 0:14:04I was just looking for any signs of the petrol pumps.
0:14:04 > 0:14:06And the guy that was running the garage...
0:14:06 > 0:14:10A lorry driver came in one night and he couldn't find anywhere to eat.
0:14:10 > 0:14:12I understand that about round here.
0:14:12 > 0:14:16And he said, "Is there any chance of you giving me something to eat?"
0:14:16 > 0:14:20And the guy said, "Well, I can cook you some rice and calamari,
0:14:20 > 0:14:22"that's what I'm having."
0:14:22 > 0:14:25And he did it, and the lorry driver loved it
0:14:25 > 0:14:28so much that he told all his friends, told everybody.
0:14:28 > 0:14:30People kept coming back and saying,
0:14:30 > 0:14:33"Can we have some of that rice and calamari?"
0:14:33 > 0:14:36And he thought, "Well, if it's so good,
0:14:36 > 0:14:38"I might as well open a restaurant." So he did.
0:14:38 > 0:14:43And 50 years later, it's enormous, it's famous.
0:14:43 > 0:14:46It specialises in local Catalonian cooking,
0:14:46 > 0:14:49and it's actually known all over the world.
0:14:49 > 0:14:52Well, this is a very important moment,
0:14:52 > 0:14:55because these are the first Montserrat tomatoes of the season,
0:14:55 > 0:14:59and they're doing ever so well here because this is the most popular dish
0:14:59 > 0:15:03in the whole restaurant menu, a salad made with these tomatoes.
0:15:03 > 0:15:07Now, I was just looking at them, looking how misshapen they are,
0:15:07 > 0:15:10and just thinking, "Would you see those in our supermarkets?"
0:15:10 > 0:15:12I don't think so.
0:15:12 > 0:15:13Well, I might be wrong.
0:15:13 > 0:15:16Maybe, when this is shown there'll be supermarket shelves
0:15:16 > 0:15:21groaning with Montserrat tomatoes. But they do make a wonderful salad.
0:15:21 > 0:15:26So, cut out the tomatoes like so, add salt, and slice a white salad onion.
0:15:26 > 0:15:32And then, for a touch of sharpness, a floret or two of pickled cauliflower.
0:15:32 > 0:15:35Next, for a bit of heat, pickled green chillies.
0:15:35 > 0:15:38You can get these in jars at your local supermarket.
0:15:38 > 0:15:42And then a splashing of red wine vinegar...
0:15:42 > 0:15:43and some chopped tomato.
0:15:44 > 0:15:47The whole lot is drizzled with olive oil,
0:15:47 > 0:15:50and that, along with the scorpion fish,
0:15:50 > 0:15:53are the choice dishes on the menu today.
0:15:57 > 0:15:58- Mm.- Very good.
0:15:59 > 0:16:01Oh!
0:16:01 > 0:16:05That's...like the tomatoes one always dreams about in the Mediterranean.
0:16:05 > 0:16:08HE SPEAKS SPANISH
0:16:08 > 0:16:10He just said he thinks it needs more salt.
0:16:10 > 0:16:13I was just thinking - I was just watching all that salt going on
0:16:13 > 0:16:17and thinking, "OK, salt police, it's not my fault this time."
0:16:23 > 0:16:26Well, this is the first time I've ever stood in a field of rice
0:16:26 > 0:16:27ready for harvesting.
0:16:27 > 0:16:30In fact, I've never tasted rice on the ear before,
0:16:30 > 0:16:33but I'm just noticing how fecund everything is.
0:16:33 > 0:16:36Looking around here, there's crayfish,
0:16:36 > 0:16:40there's little tiny fish fry, there's crabs over there.
0:16:40 > 0:16:44You sort of begin to instantly understand what paella is all about.
0:16:44 > 0:16:46It was poor people's food,
0:16:46 > 0:16:49and they added to the rice anything they could get hold of.
0:16:49 > 0:16:51Judia beans, green beans,
0:16:51 > 0:16:55anything they could get out of the rice fields,
0:16:55 > 0:16:57rabbits, chickens, that sort of thing.
0:16:57 > 0:16:59It instantly becomes poor people's food,
0:16:59 > 0:17:02and all the more romantic for it, I think.
0:17:02 > 0:17:06And paella - well, it's not only the most famous dish around here
0:17:06 > 0:17:07and in all of Spain,
0:17:07 > 0:17:12but also it's the way the rest of the world identifies Spanish cooking.
0:17:16 > 0:17:20This is the town of Sueca, not far from Valencia.
0:17:20 > 0:17:22It's the centre of rice in the region,
0:17:22 > 0:17:27and all this dancing is the overture for its annual paella competition.
0:17:27 > 0:17:31Something taken very seriously indeed.
0:17:31 > 0:17:33I thought I knew what to expect.
0:17:33 > 0:17:36I thought they'd be cooking lots of different paellas,
0:17:36 > 0:17:40some with fish and seafood, some with sausage, maybe some with game.
0:17:40 > 0:17:41But not a bit of it.
0:17:41 > 0:17:48- Chicken, rabbit.- Rabbit.- And vegetables, from Valencia.- Uh-huh.
0:17:48 > 0:17:53HE SPEAKS SPANISH
0:17:53 > 0:17:57'So, what they're saying is that they're all cooking with
0:17:57 > 0:18:01'the same ingredients, all 40 of the chefs here.
0:18:01 > 0:18:05'It has to be this way because it is, after all, a competition.
0:18:05 > 0:18:08'And all have to cook over orangewood.'
0:18:08 > 0:18:12We think that Valencian paella is the most international Spanish dish.
0:18:12 > 0:18:15Products are the products we produce in Valencia, mainly.
0:18:15 > 0:18:18Rice, vegetables, chicken meat, rabbit meat.
0:18:18 > 0:18:21So, it's part of our culture, part of us.
0:18:21 > 0:18:24I must say, what I didn't realise was that the point of cooking over
0:18:24 > 0:18:29wood fire not only because of the gentle, uniform heat,
0:18:29 > 0:18:32but also because the flavour of the wood gets into the paella.
0:18:32 > 0:18:35I mean that, to me, says it all.
0:18:36 > 0:18:39So, when they're all cooked to utter perfection,
0:18:39 > 0:18:41they go off to the judging tent.
0:18:42 > 0:18:47What they do there is beyond me. 40 paellas all the same?
0:18:47 > 0:18:50How do they arrive at a decision? But arrive they do.
0:18:50 > 0:18:53The secret of what they're looking for, I'm told,
0:18:53 > 0:18:57lies mostly in the flavour, and indeed the colour, of the rice.
0:18:57 > 0:19:01But also the caramelised crust at the bottom of the pan.
0:19:01 > 0:19:04This should be slightly crunchy, and full of flavour.
0:19:04 > 0:19:07I think that one might be on its way to a rosette.
0:19:07 > 0:19:09And now for the moment of truth.
0:19:09 > 0:19:13This is big news here. It's time for the number one prize,
0:19:13 > 0:19:15the Ultimato.
0:19:15 > 0:19:17ANNOUNCEMENT IN SPANISH
0:19:17 > 0:19:19CHEERING
0:19:19 > 0:19:23And it goes to a very popular duo, local boys from Sueca.
0:19:23 > 0:19:27I bet their profit margins go through the roof in the next few months.
0:19:27 > 0:19:31But it all goes to show that pride in local food is a good thing,
0:19:31 > 0:19:34and it just makes me want to cook one.
0:19:34 > 0:19:38Do you know, it's ages since I've cooked outdoors?
0:19:38 > 0:19:41I mean, the last time I can remember was somewhere in Cornwall
0:19:41 > 0:19:45on a windy promontory somewhere, where everything blew off the table.
0:19:45 > 0:19:48I think that was the last day, we just thought, "Never again."
0:19:48 > 0:19:50But obviously this is a bit different.
0:19:50 > 0:19:53And paellas, or rice dishes like paella,
0:19:53 > 0:19:55designed to be cooked outdoors.
0:19:55 > 0:19:59And this one, very simple rice dish resembling a paella,
0:19:59 > 0:20:02but my take on it, just with monkfish, a bit of saffron
0:20:02 > 0:20:03and some red peppers.
0:20:03 > 0:20:08So, first of all, I'm just going to cook the monkfish to colour it up.
0:20:08 > 0:20:11Well, I'm not using orangewood, because knowing me,
0:20:11 > 0:20:14I'd probably set fire to the whole valley.
0:20:14 > 0:20:17But the Spanish use these special portable paella cookers,
0:20:17 > 0:20:19and they work a treat.
0:20:23 > 0:20:27Monkfish is great for this dish, because, as the Spanish say,
0:20:27 > 0:20:28it's "duro" - hard, or firm.
0:20:30 > 0:20:33I've sprinkled them with pimenton, great for colour,
0:20:33 > 0:20:35even better for flavour.
0:20:35 > 0:20:37I'm just going to sear them on both sides,
0:20:37 > 0:20:41and in just a minute or so they turn a saffrony-gold.
0:20:41 > 0:20:43Very appetising.
0:20:43 > 0:20:45That's the moment I take them out
0:20:45 > 0:20:49and start to cook the real point of this dish, and that's rice.
0:20:49 > 0:20:52But first, chop shallots and garlic.
0:20:54 > 0:20:58I was going to make a paella, but after seeing all those experts
0:20:58 > 0:21:03making a true paella of Valencia, I thought of this.
0:21:03 > 0:21:04I add some more pimenton
0:21:04 > 0:21:08and also some chilli flakes for just a bit of heat.
0:21:08 > 0:21:10Now tomato.
0:21:10 > 0:21:13I'm taking my time over doing this little phase,
0:21:13 > 0:21:15because I'm trying to get a bit of a crust on the bottom.
0:21:15 > 0:21:19It's called in Spanish "socarrat", and it's the sign of a good paella.
0:21:19 > 0:21:24This isn't a paella, it's a sort of paella without the fancy bits.
0:21:24 > 0:21:26But what I really like in a paella
0:21:26 > 0:21:29is the rice and the pimenton and the saffron,
0:21:29 > 0:21:31so it's really all about that,
0:21:31 > 0:21:34with a little bit of monkfish and a few roasted red peppers.
0:21:36 > 0:21:38I poured in some fish stock there.
0:21:38 > 0:21:43I made it with the bones and the head of the monkfish. Now for the rice.
0:21:43 > 0:21:47And this is the most popular one. It goes by the name of "Bomba".
0:21:47 > 0:21:50The grains swell up and really hold the flavour of the stock,
0:21:50 > 0:21:53without going creamy and breaking up like a risotto rice.
0:21:55 > 0:21:57Well, I've just added saffron powder, there.
0:21:57 > 0:22:00Now, I think saffron powder's a mixture of saffron
0:22:00 > 0:22:04and just some food colour, natural food colour.
0:22:04 > 0:22:06And I've picked up this tip, really,
0:22:06 > 0:22:09that you don't use complete saffron because it's too strong.
0:22:09 > 0:22:11You don't want to use all saffron,
0:22:11 > 0:22:14because it gets sort of medicinal in its flavour.
0:22:14 > 0:22:17So, a bit of yellow colour is fine.
0:22:17 > 0:22:21Now slices of roasted and skinned red peppers.
0:22:21 > 0:22:24They're really sweet, and you can get them in tins.
0:22:24 > 0:22:28It's funny, but everything I seem to cook over here
0:22:28 > 0:22:30is the colours of the Spanish flag.
0:22:30 > 0:22:32I mean, you've got yellow everywhere in saffron,
0:22:32 > 0:22:34you've got red of pimenton,
0:22:34 > 0:22:38you've got red of peppers, you've got red of tomatoes.
0:22:38 > 0:22:42Yellow and red everywhere, but it seems to match, don't you think?
0:22:43 > 0:22:47This is the moment the rice starts to work its magic and swell up.
0:22:47 > 0:22:52A Spanish lady once said to me that when the rice has had a good drink
0:22:52 > 0:22:54he needs to sleep in the oven,
0:22:54 > 0:22:57and only the should he come out to the table.
0:22:57 > 0:22:59Well, this rice is nearly ready,
0:22:59 > 0:23:02and it's time for the fish to go back in
0:23:02 > 0:23:06while there's still a bit more of the stock left for the rice to drink.
0:23:07 > 0:23:10Interestingly, and I think this is really important,
0:23:10 > 0:23:13the Spanish say you never eat paella at night,
0:23:13 > 0:23:16and for me it's not an evening dish, it's too filling.
0:23:16 > 0:23:19It's something you really look forward to at lunchtime,
0:23:19 > 0:23:22with maybe a glass of cold red wine.
0:23:22 > 0:23:24So, it's just about there.
0:23:24 > 0:23:26Now, I'm just going to turn the heat off
0:23:26 > 0:23:29and cover it for about five minutes.
0:23:29 > 0:23:32Just make sure that rice is really nice and dry.
0:23:33 > 0:23:37So there we are, the moment of truth.
0:23:38 > 0:23:40I know it's going to be good,
0:23:40 > 0:23:43because I can hear the sticky sound of the rice
0:23:43 > 0:23:45coming from the bottom of the pan.
0:23:45 > 0:23:50I've never cooked it before, but I'll definitely be cooking it again.
0:23:50 > 0:23:54I add a bit of creamy and very garlicky aioli,
0:23:54 > 0:23:56which goes so well with the rice.
0:23:56 > 0:23:58Yep, this will be in my top ten.
0:24:02 > 0:24:05I'm pretty sure it'd be in a lot of people's top ten, too.
0:24:05 > 0:24:06Now, this week's masterclass,
0:24:06 > 0:24:08I thought I'd tackle something
0:24:08 > 0:24:10I know quite a lot of you struggle with, and that's piping.
0:24:10 > 0:24:13It's one of those things that requires a little bit of practice.
0:24:13 > 0:24:15And actually it's quite simple once you master it.
0:24:15 > 0:24:17First of all, I'm just going to show you with meringue.
0:24:17 > 0:24:19Now, you can either use a piping bag -
0:24:19 > 0:24:22a lot of plastic piping bags now - or the cloth piping bags.
0:24:22 > 0:24:24But we use the plain ones.
0:24:24 > 0:24:28The nozzles come either metal or plastic, different shapes and sizes.
0:24:28 > 0:24:30It depends what you want, really.
0:24:30 > 0:24:32These different effects as you pipe it,
0:24:32 > 0:24:33and I'll show you that in a second.
0:24:33 > 0:24:37Now, the secret of doing this is to fold the piping bag over first,
0:24:37 > 0:24:41in your hand. That way, this hand and this hand stay clean,
0:24:41 > 0:24:44and you don't get loads of stuff dripped over it.
0:24:44 > 0:24:46And if you just fold it over like that,
0:24:46 > 0:24:49when you put the mixture in, you've got something to scrape it off.
0:24:49 > 0:24:51Which is what we want.
0:24:51 > 0:24:53Now, depending on what you want to do,
0:24:53 > 0:24:57and pipe, depends on what size nozzle that you use.
0:24:57 > 0:24:59- Right?- All right. - Or have I gone beyond it already?
0:24:59 > 0:25:00You're already making it look so easy,
0:25:00 > 0:25:02and it's going to be a disaster if I have a go.
0:25:02 > 0:25:05- JAMES LAUGHS - You are going to have a go, yeah.
0:25:05 > 0:25:07But it's actually pretty straightforward.
0:25:07 > 0:25:11Once you master it, the technique is the same for anything.
0:25:11 > 0:25:14So, you fill it up with this meringue. All right?
0:25:14 > 0:25:17Now, this one, which he'll show you on that one,
0:25:17 > 0:25:19is almost like a teardrop sort of shape.
0:25:19 > 0:25:20You can see that on there?
0:25:20 > 0:25:22- Teardrop shape?- Yep.
0:25:22 > 0:25:25And you use that with the point of the teardrop pointing up.
0:25:25 > 0:25:28And then this is where you can pipe all these different patterns.
0:25:28 > 0:25:30Now, if you've got a convection oven at home...
0:25:30 > 0:25:32- Convection oven at home...- Yeah.
0:25:32 > 0:25:34- That's one that makes a buzzing noise when you switch it on.- Got it.
0:25:34 > 0:25:37Then you need to put...
0:25:37 > 0:25:38Stick the mat down,
0:25:38 > 0:25:40cos otherwise it's going to look like the national lottery,
0:25:40 > 0:25:43with balls and meringues flying around all over the place.
0:25:43 > 0:25:46And what you do is, you pipe this up-and-down motion.
0:25:46 > 0:25:49All right? So as you're doing it...
0:25:50 > 0:25:55Because you want the points to be the shape of what you need.
0:25:55 > 0:25:56Very good.
0:25:56 > 0:25:59So, you can just - as you're going up, you're going up and down,
0:25:59 > 0:26:01up and down, and you pipe this.
0:26:01 > 0:26:04Now, this, I would use for things like lemon meringue pie.
0:26:04 > 0:26:07- I would use that sort of...- Yep.
0:26:07 > 0:26:08..shape nozzle for.
0:26:08 > 0:26:11This one, which is the plain nozzle, you can use for discs,
0:26:11 > 0:26:14and then you can use it for discs, small, like, macaroon pieces,
0:26:14 > 0:26:16but I'm going to make these little meringue mushrooms,
0:26:16 > 0:26:18so we need a base and a top.
0:26:18 > 0:26:19And it's two techniques how you do it.
0:26:19 > 0:26:21The base are points,
0:26:21 > 0:26:24and the way they get a point is to actually pipe it vertically,
0:26:24 > 0:26:27press it, stop piping and lift the bag at the same time.
0:26:29 > 0:26:33So, you stop piping, lift the bag up, and you get these points.
0:26:34 > 0:26:36- OK.- And as they go up, you see?
0:26:36 > 0:26:38- Mm. I could do that.- Now...
0:26:38 > 0:26:41- The macaroon bit... - Why not?- ..is the opposite way.
0:26:41 > 0:26:44So, the macaroons you then pipe on an angle,
0:26:44 > 0:26:46and you would do this for meringue shells.
0:26:46 > 0:26:49And at that point, where you stop there, you stop piping
0:26:49 > 0:26:51- and flick the nozzle up. - Oh, yeah.
0:26:51 > 0:26:53So, you pipe on the side.
0:26:53 > 0:26:55And you're generally...
0:26:55 > 0:26:58The left hand is moving, the right hand is squeezing the mixture out.
0:26:58 > 0:27:00I'm left-handed, is that going to be different?
0:27:00 > 0:27:02Complicates matters extremely, yeah.
0:27:02 > 0:27:04I'll just do it the way you're doing, it's fine.
0:27:04 > 0:27:07This bit is the discs.
0:27:07 > 0:27:08And this is where you need hip action.
0:27:08 > 0:27:10MATTHEW LAUGHS
0:27:10 > 0:27:12There's pastry chefs all over the country doing this all the time!
0:27:12 > 0:27:16- All right.- But to do the circle you've got to sort of...
0:27:16 > 0:27:17- LAUGHS:- You've got to be kidding!
0:27:17 > 0:27:19Don't laugh, you've got to do it!
0:27:19 > 0:27:20So, to make the circle you've got to rotate...
0:27:20 > 0:27:23Come on, move a little bit... See, you're very good at dancing.
0:27:23 > 0:27:25And rotate on your ankles and your hips.
0:27:25 > 0:27:28Move your hips, come on, come on.
0:27:28 > 0:27:31- Come on.- Like that. And you just keep...- I bet you're good at this.
0:27:31 > 0:27:33- And you just keep... - Yeah, no trouble at all.
0:27:33 > 0:27:34Well, you can't do it, otherwise.
0:27:34 > 0:27:38So, you've just got to, basically, rotate those hips, you see?
0:27:38 > 0:27:40HE CHUCKLES
0:27:40 > 0:27:42Like that. You don't pipe it in a jacket.
0:27:42 > 0:27:43It is my jacket, anyway.
0:27:43 > 0:27:45So, you can have a go, while I build this up.
0:27:45 > 0:27:48- Oh, brilliant. OK. - So, do whatever you want.
0:27:48 > 0:27:51All right. I've forgotten everything, now.
0:27:51 > 0:27:53Right, so what've we got? We'll do this, er...
0:27:53 > 0:27:57- Do that one.- Yeah, yeah, OK. We'll just squeeze out...
0:27:57 > 0:28:00- Yeah.- And then... Like that, something like that?
0:28:00 > 0:28:02That's all right, yeah.
0:28:03 > 0:28:06Yeah. More like wizard hats than mushrooms, innit, really?
0:28:06 > 0:28:08- Oh... - But they look good. They look good.
0:28:08 > 0:28:12- Now do the other ones.- All right, that's the side one, right?- Yeah.
0:28:13 > 0:28:15No, that didn't go well.
0:28:17 > 0:28:20Is that... What does that look like? It looks like a slug.
0:28:20 > 0:28:22Looks like something a dog's just left over in a park.
0:28:22 > 0:28:24- It does, doesn't it? - Leave it at that.
0:28:24 > 0:28:27Anyway, you bake them in the oven, but that's how you do it.
0:28:27 > 0:28:29We cook these, and you end up with different shapes,
0:28:29 > 0:28:32and once you've mastered the technique, you can make these.
0:28:32 > 0:28:33These are wings,
0:28:33 > 0:28:35- and you can make meringue swans by sticking these wings together.- OK.
0:28:35 > 0:28:37So, you've got loads of different shapes.
0:28:37 > 0:28:39I'm going to build up this little simple dessert
0:28:39 > 0:28:42using meringues, cream and strawberries.
0:28:42 > 0:28:44So, first of all, congratulations on, you know,
0:28:44 > 0:28:46getting tons of work straight after the movie.
0:28:46 > 0:28:48It must be a great blessing for an actor.
0:28:48 > 0:28:50It's a relief.
0:28:50 > 0:28:53It's nice to have work, and particularly
0:28:53 > 0:28:56- coming off a film like Potter, starting at such a young age.- Yeah.
0:28:56 > 0:28:57Isn't it quite difficult,
0:28:57 > 0:29:01because sometimes you get stereo-cast in a role,
0:29:01 > 0:29:03- or is that helpful, or...? - Um, yeah, I mean, absolutely.
0:29:03 > 0:29:05I did it for ten years,
0:29:05 > 0:29:08so it was always a worry of becoming typecast, or whatever.
0:29:08 > 0:29:09- Yeah.- But, um...
0:29:09 > 0:29:12That was obviously the main concern, but I've quite enjoyed the challenge
0:29:12 > 0:29:15- of coming out of it and trying to do other stuff.- Yeah.
0:29:15 > 0:29:18And I've been very fortunate that the roles I've been given since then
0:29:18 > 0:29:20have been quite drastically different.
0:29:20 > 0:29:23Well, they have been very different. I mean, tell us what you've done -
0:29:23 > 0:29:26straight afterwards you were in Agatha Christie, weren't you?
0:29:26 > 0:29:28I did an Agatha Christie play, yeah, um...
0:29:28 > 0:29:31- I wanted to do some theatre, really, I'd never done it before.- Right.
0:29:31 > 0:29:34Didn't go to drama school, having started acting at five.
0:29:34 > 0:29:36I guessed that, they didn't really have that at five years old.
0:29:36 > 0:29:40Not really. So it was a way for me to just have a go at it, really.
0:29:40 > 0:29:43Is that's what... I mean, you started at that age, is that...
0:29:43 > 0:29:46You wanted to... That was something you wanted to do,
0:29:46 > 0:29:48you knew what you wanted to do at that age, or...?
0:29:48 > 0:29:50It was my brother Anthony who did it.
0:29:50 > 0:29:53He was an actor, and he started when he was about eight years old,
0:29:53 > 0:29:55- and I was about two.- Right. - And, um, my mum...
0:29:55 > 0:29:58Cos he's been in, sport of, Torchwood and Touch Of Frost...
0:29:58 > 0:29:59Emmerdale, stuff like that.
0:29:59 > 0:30:01And I had to, sort of...
0:30:01 > 0:30:03My mum had to chaperone him, him being under 16.
0:30:03 > 0:30:06I got taken along and just sort of grew up on TV and film sets
0:30:06 > 0:30:09while he was doing it.
0:30:09 > 0:30:10I decided that....
0:30:10 > 0:30:12I think the story is that I just assumed that's what everybody did.
0:30:12 > 0:30:14- Right.- So I wanted to do it as well.
0:30:14 > 0:30:18He had an agent, which was sort of a performing arts school,
0:30:18 > 0:30:22but it was just for an hour a week, a lesson.
0:30:22 > 0:30:24I asked his agent if I could join.
0:30:24 > 0:30:27She said, "Oh, he's too young, too young, too young."
0:30:27 > 0:30:29Got to about five, apparently I'd nagged her so much
0:30:29 > 0:30:32she just sent me for an audition, which I ended up getting.
0:30:32 > 0:30:34What was the conversation like between you and your brother
0:30:34 > 0:30:36when you got the Harry Potter job?
0:30:36 > 0:30:38My brother's been fantastic with it.
0:30:38 > 0:30:41I mean, he was doing really well at the time already
0:30:41 > 0:30:43and he was really a great inspiration for me.
0:30:43 > 0:30:45- Here's the little mushrooms.- OK.
0:30:45 > 0:30:48Now just to finish this off, you can dust this with...
0:30:48 > 0:30:51Well, you can dust this with cocoa powder if you want.
0:30:51 > 0:30:54This is a little homage to Gennaro. Little bit of mushroom on there.
0:30:54 > 0:30:55Oh, bless you.
0:30:55 > 0:30:58Did you see my concentration when I was trying to do all that?
0:30:58 > 0:31:00And you've just done all that while talking to me.
0:31:00 > 0:31:03A little homage to you, we've got these little red sprinkles
0:31:03 > 0:31:07that you can just put on as well. So these could be, you know...
0:31:07 > 0:31:09And these are becoming really trendy as baking
0:31:09 > 0:31:11and cupcakes have become more trendy as well.
0:31:11 > 0:31:14But great for kids those little sugar red sprinkles.
0:31:15 > 0:31:18- I don't know how on earth you are going to eat this.- Neither do I.
0:31:18 > 0:31:20You've got to eat that all as well.
0:31:20 > 0:31:22I think it's probably easier if I just put that on there,
0:31:22 > 0:31:25that on there and you have strawberries meringue and cream.
0:31:25 > 0:31:27- How's that?- That's perfect, thank you very much.
0:31:27 > 0:31:31- It is so beautiful. Well done. - Nice and simple, there you go.
0:31:31 > 0:31:34All the piping techniques in one, there.
0:31:37 > 0:31:40Now, if you'd like to have a go at making those meringues
0:31:40 > 0:31:42or indeed any of the dishes from today's show,
0:31:42 > 0:31:46then just log on to our website...
0:31:46 > 0:31:48You'll find all the help you need.
0:31:48 > 0:31:51Now we're not live today so instead we're taking a flick through
0:31:51 > 0:31:53the fabulous back catalogue of Saturday Kitchen recipes.
0:31:53 > 0:31:57And next up is someone who I consider to be a bit of a legend.
0:31:57 > 0:31:58It's Michel Roux Senior.
0:31:58 > 0:32:01Now, he's taken a detour from the classic French cooking for once.
0:32:01 > 0:32:05He's looking to Asia for his inspiration. Watch and learn.
0:32:05 > 0:32:07- Welcome back, Michel.- Thank you.
0:32:07 > 0:32:10So on the menu for you something not French.
0:32:10 > 0:32:13Poussin scented with ginger and lemongrass.
0:32:13 > 0:32:16And something... You love this sort of region in the world, don't you?
0:32:16 > 0:32:17Mmm, Asiatic pan - beautiful.
0:32:17 > 0:32:19Right, so what do we need for this then, first of all?
0:32:19 > 0:32:23- Well, poussin. Two baby chickens, spring chickens.- Yeah.- Two babies.
0:32:23 > 0:32:26The very important part is you've got to take as well
0:32:26 > 0:32:27the little wishbone part.
0:32:27 > 0:32:31- Right, so these are the little baby poussin.- Baby poussin.
0:32:31 > 0:32:34So what we need, very little ingredient... Oh, you're moving fast.
0:32:34 > 0:32:35You are doing already the ginger.
0:32:35 > 0:32:37HE LAUGHS
0:32:37 > 0:32:39So I'm going to do the lemongrass.
0:32:39 > 0:32:41I mean, although we're using ginger...
0:32:41 > 0:32:43You were the one that really... certainly one of the dishes
0:32:43 > 0:32:48at The Waterside you've never really taken off - the lobster and ginger.
0:32:48 > 0:32:53In that dish, yes, I've been using ginger for at least 25 years.
0:32:54 > 0:32:57So we've got the poussin, now we're stuffing the poussin
0:32:57 > 0:33:01- with the ginger and the lemongrass. - Right.
0:33:01 > 0:33:06About half. And we're putting it into the steamer.
0:33:06 > 0:33:09Underneath the steamer I've got one litre of water with a bit of salt.
0:33:09 > 0:33:11Just a little bit of salt, that's all.
0:33:11 > 0:33:13Cos we're going to utilise the liquor from this as well.
0:33:13 > 0:33:15Yeah, we're going to do a little broth -
0:33:15 > 0:33:18a light sauce, or miso as they say in Japan.
0:33:18 > 0:33:22- Right.- And we're going to cook the poussin for about 15 minutes.
0:33:22 > 0:33:28The poussin are about 350 grams. They just go in there gently.
0:33:28 > 0:33:30So now we take the one which we put on the stove.
0:33:30 > 0:33:32Well, you do it, obviously.
0:33:33 > 0:33:35There's a sink in the back to wash it out.
0:33:35 > 0:33:37You're moving. That's very good, well done.
0:33:37 > 0:33:41That's the poussin which we've just put on
0:33:41 > 0:33:4515 minutes ago on the steamer. They cook. Lovely.
0:33:45 > 0:33:50So you're going to...if you don't mind, that's marvellous. Thank you.
0:33:50 > 0:33:51Good.
0:33:51 > 0:33:55I am going to cut the legs and the breast.
0:33:55 > 0:33:58If we go back to Japan, we've seen so many things in Japan. It was lovely.
0:34:01 > 0:34:03And you know, doing it with people, chefs, who are one-star,
0:34:03 > 0:34:06two-star, I'm going to one-star, two-star Michelin star...
0:34:06 > 0:34:09Yes, you put the broccoli in there, that's lovely,
0:34:09 > 0:34:11the floret just for two minutes though.
0:34:11 > 0:34:12- You know that.- Yeah.
0:34:12 > 0:34:17- You read the recipe, didn't you? - I have done.- Yes, you do. Oh, no!
0:34:17 > 0:34:19What's that?
0:34:19 > 0:34:21Oh, God. He's a star.
0:34:21 > 0:34:24I said that I would... I said that I would bring this.
0:34:24 > 0:34:27Yeah, you know something? I don't know where you got that.
0:34:27 > 0:34:28Where did you get it?
0:34:28 > 0:34:31Well, the thing about it is, Michel has...
0:34:31 > 0:34:36There's of a golf tournament going on and I entered it once.
0:34:36 > 0:34:382009, was it?
0:34:38 > 0:34:41- Don't remind me, please. Don't remind me.- 2010 at Wentworth Golf Course.
0:34:41 > 0:34:45- Oh, my God.- I entered the golf tournament and I won.
0:34:45 > 0:34:50- Yes, he did.- So last year I, yeah... I didn't play very well.
0:34:50 > 0:34:52No, last year, no. You had a break.
0:34:52 > 0:34:54But this year I played really well and I won again.
0:34:55 > 0:34:57You know something? His name is going to be...
0:34:57 > 0:35:00There's not going to be enough space for you now.
0:35:00 > 0:35:02I believe if you win it three times, you get life...
0:35:02 > 0:35:05- food for life at the Waterside. - LAUGHTER
0:35:05 > 0:35:07- I didn't know that.- Yeah, well...
0:35:07 > 0:35:11You better talk to Alain, you better talk to my son on that one.
0:35:11 > 0:35:13No, it was a fantastic golf day.
0:35:13 > 0:35:17You play superbly well and you deserve the first prize.
0:35:17 > 0:35:21And your team won too. I mean, I never seen anything like that.
0:35:21 > 0:35:23I should have scissors there, but I can't see it.
0:35:23 > 0:35:26- What you didn't realise, we had Nick Faldo on the second hole.- Oh, yes.
0:35:26 > 0:35:28To play in the last round.
0:35:28 > 0:35:32No, but you did fantastically well and we had a lovely day.
0:35:32 > 0:35:35A bit of rain but who cares about the rain? We are in Britain.
0:35:35 > 0:35:38- We do get rain sometimes.- Right, so you've got the rocket.
0:35:38 > 0:35:41You want me to deep-fry this rocket. So you don't wash it.
0:35:41 > 0:35:44- You are talking a lot. May I say what I'm doing?- Yes, carry on.
0:35:44 > 0:35:47I'm putting the poussin and the bones, the carcass,
0:35:47 > 0:35:49in bouillon, you see?
0:35:49 > 0:35:51- Yup.- Cos that's going to flavour. That's my miso.
0:35:51 > 0:35:55I'm going to put that behind because it's dirty now.
0:35:55 > 0:35:59And I'm not used to wash anything in my kitchen. No, not me.
0:35:59 > 0:36:00LAUGHTER
0:36:00 > 0:36:02I'm not stupid.
0:36:02 > 0:36:05- Right.- So the breasts, we put them away just there.
0:36:05 > 0:36:08And the legs you're going to cook them, fry them.
0:36:08 > 0:36:11I've got... Where is my oil? Is that the one?
0:36:11 > 0:36:13- No, that's not the one that I want. Sorry.- This is what happens.
0:36:13 > 0:36:18When you give him a bottle in the morning, this is what happens.
0:36:18 > 0:36:20- Ah, that's better.- Right.
0:36:20 > 0:36:25- Look at that. The fried rocket. - The broccoli's ready.
0:36:25 > 0:36:27Right, the sauce for this, you want me
0:36:27 > 0:36:29to pass this sauce through a sieve, don't you?
0:36:29 > 0:36:30Yeah, you need cornflour. Cornflour...
0:36:30 > 0:36:32with a little water mixed, please, thank you.
0:36:32 > 0:36:34- Yeah.- Thank you, Chef. - I'm doing it, yeah.
0:36:34 > 0:36:37The problem with him, you've got to tell him two or three times
0:36:37 > 0:36:39the same thing, you see.
0:36:39 > 0:36:40Gee, it's like...
0:36:40 > 0:36:42He's too busy thinking about his chat-up lines.
0:36:42 > 0:36:45You know, he may be good at golf, but...
0:36:45 > 0:36:46Just put this in there.
0:36:46 > 0:36:47SIZZLING
0:36:47 > 0:36:49It's splashing.
0:36:50 > 0:36:54- Right, so you're going to crisp up the legs.- Yes. You can see that.
0:36:56 > 0:36:57That's why...
0:36:57 > 0:37:01This is why I told you to put a clean shirt on a few minutes ago.
0:37:04 > 0:37:06Lovely.
0:37:06 > 0:37:09- So you want me to just slightly thicken this sauce, yeah?- Yeah.
0:37:09 > 0:37:10Yes, please.
0:37:10 > 0:37:13Now, the rice.
0:37:13 > 0:37:14That's my little Thai rice.
0:37:15 > 0:37:19Which has been steamed... Oh, you made a mess again.
0:37:19 > 0:37:22It actually wasn't me, that. I'm just cleaning up after you.
0:37:22 > 0:37:25Oh, yeah? Thank you. Sorry about that. I didn't see it.
0:37:25 > 0:37:27I did something without seeing it.
0:37:28 > 0:37:31- The Thai rice.- And you thought my dish was difficult.
0:37:33 > 0:37:34You saw it, Michael, didn't you?
0:37:36 > 0:37:41And the rice. Long grain rice, Thai rice, cook 15 minutes, steam.
0:37:41 > 0:37:43Yes, Chef. Just plain. Lovely.
0:37:43 > 0:37:46Now my plate for the presentation.
0:37:46 > 0:37:48- Is it going to be ready, what you're doing...?- Yeah, it's fine.
0:37:48 > 0:37:50- It's ready. - ..or have I got to wait?
0:37:50 > 0:37:52THEY LAUGH
0:37:52 > 0:37:54You know, really, seriously...
0:37:55 > 0:37:59Oh, that's better. Good. We're getting there. We're getting there.
0:37:59 > 0:38:00Look at that.
0:38:00 > 0:38:03- Let me just take that.- Yeah, take the cup away. But you know something?
0:38:03 > 0:38:07- Carry on, Chef. - You upset 40 people on that day.
0:38:07 > 0:38:11All the other golfers, they don't like you any more. You know that?
0:38:12 > 0:38:17Even the guys of your team. The team won because you did so well too.
0:38:17 > 0:38:21So rice. I love feeling my rice with my hand.
0:38:21 > 0:38:25I know that some people think that maybe it's not right, but it is.
0:38:25 > 0:38:27And fragrant rice is beautiful.
0:38:27 > 0:38:30So be generous, just put your rice on the... That's for two people.
0:38:32 > 0:38:36Then you put a little breast of the baby poussin there.
0:38:37 > 0:38:39And one, one.
0:38:39 > 0:38:45That's it. And that's it. And then you put the legs. Crispy legs.
0:38:45 > 0:38:50So you've got two textures. Soft, the breast, and crunchy, the legs.
0:38:50 > 0:38:54- Then you've got the broccoli. - This kitchen is a mess.- Yes, it is.
0:38:54 > 0:38:56It was not a mess before I started.
0:38:56 > 0:38:59We are in HD now, we're supposed to clean up as we go, look.
0:38:59 > 0:39:01No, no, you are but not me. I'm your guest.
0:39:01 > 0:39:03THEY LAUGH
0:39:03 > 0:39:04I'm a visit... I was a visiting guest,
0:39:04 > 0:39:06I don't think I'll be invited again.
0:39:06 > 0:39:08Yes, yes, it's a bit like GOLF. But anyway, go on.
0:39:08 > 0:39:11Normally, what you do, you do tempura style,
0:39:11 > 0:39:15so you take your things like that, you just do like that. You see?
0:39:15 > 0:39:18You see what I do? I move my...at the same time.
0:39:18 > 0:39:20- A bit of sauce, the sauce is ready? - The sauce is there.
0:39:20 > 0:39:23So I've just thickened up the cooking liquor with a little
0:39:23 > 0:39:25- bit of the cornflour. - With the cornflour.
0:39:25 > 0:39:28And you put the sauce... It's very important.
0:39:28 > 0:39:33You don't put the sauce on the leg because the leg must remain crunchy.
0:39:33 > 0:39:37On the breast. On the breast. Have you got the bowl?
0:39:37 > 0:39:40- Just moving that out the way. Yeah. - Please, and the bowl.
0:39:40 > 0:39:43- The bowl is full of sauce, it's there.- It's already done, good Lord.
0:39:43 > 0:39:46So tell us what that is again.
0:39:46 > 0:39:50Poussin scented with ginger and lemongrass. And that is our dish.
0:39:50 > 0:39:52- Done.- Light and healthy.
0:40:00 > 0:40:03Can we exchange this? Can I take the cup?
0:40:03 > 0:40:07- Lord, what is he doing again? Look at that.- Dive into that.
0:40:07 > 0:40:09- Tell us what you think.- Oh, my God.
0:40:09 > 0:40:12- I don't know where you start with it, really.- Do you have a fork?
0:40:12 > 0:40:15- I do.- But the sauce that you made out of that, that's just the liquor,
0:40:15 > 0:40:18- the bones that you had left over. - Just the bones and water and...
0:40:18 > 0:40:21But the flavour, obviously of the ginger
0:40:21 > 0:40:25and the lemongrass is fantastic. It's a very healthy, very light dish.
0:40:25 > 0:40:27Prepare and cook in no time,
0:40:27 > 0:40:30especially if you've got James Martin with you.
0:40:30 > 0:40:33And you need about three hours to clean up the stove afterwards.
0:40:33 > 0:40:36- Well, that's the difference. - It tastes delicious.- Mm.
0:40:39 > 0:40:43That dish would be great for a summer-time supper in the garden.
0:40:43 > 0:40:45Now, if you like baking, this will be right up your street.
0:40:45 > 0:40:49It's Lorraine Pascale with some easy baking ideas.
0:40:49 > 0:40:51So where to begin?
0:40:51 > 0:40:54Well, this is all about easy, so I'm going to tell you the simplest
0:40:54 > 0:40:57and quickest think I know how to bake -
0:40:57 > 0:40:59Parmesan and poppy seed lollipops.
0:40:59 > 0:41:02Sounds crazy, but they're the perfect canape.
0:41:02 > 0:41:04And then soda bread.
0:41:04 > 0:41:06No kneading, no rising.
0:41:06 > 0:41:09Home-made bread does not get any easier than this.
0:41:09 > 0:41:12And neither does French patisserie... Well, my way.
0:41:12 > 0:41:15Blueberry and lemon cream millefeuille.
0:41:15 > 0:41:17Sounds scary... (But it isn't.)
0:41:17 > 0:41:20Then I'm going to demystify shortcrust pastry
0:41:20 > 0:41:22with my foolproof recipe.
0:41:22 > 0:41:26And it's fantastic in a fig, cream cheese and mint tart.
0:41:26 > 0:41:30And then for the big finish an incredibly easy chocolate cake.
0:41:30 > 0:41:34I like to call it the "I can't believe you made that!" cake.
0:41:34 > 0:41:37Because that's exactly what people say when they see it.
0:41:51 > 0:41:52For me, one of the quickest
0:41:52 > 0:41:57and easiest things to bake are Parmesan and poppy seed lollipops.
0:41:57 > 0:42:01They're these really cool canapes that are ready in an instant.
0:42:01 > 0:42:02Well, almost.
0:42:04 > 0:42:07These will be a real feat of baking engineering.
0:42:07 > 0:42:11I'm just going to start with 80 grams of Parmesan.
0:42:11 > 0:42:16And then on almost the finest grater, just grate it right down
0:42:16 > 0:42:20so you've got a nice pile of finely grated cheese.
0:42:20 > 0:42:24And I find that this is the only cheese that works really well.
0:42:27 > 0:42:31And then seeds. Sesame seeds, you need one teaspoon...in a bowl.
0:42:31 > 0:42:33And poppy seeds.
0:42:36 > 0:42:40Then just add your Parmesan, give it a quick mix.
0:42:40 > 0:42:42I just love poppy seeds, they give it crunch.
0:42:42 > 0:42:44And the black flecks look really good.
0:42:44 > 0:42:48I've got a baking tin here, lined with baking parchment,
0:42:48 > 0:42:49and a cookie cutter.
0:42:49 > 0:42:52Get the Parmesan mix and sprinkle it on.
0:42:52 > 0:42:55You want a very fine layer, not too thick.
0:42:55 > 0:42:59And pull it off. Then take one of these. That's a lollipop stick.
0:42:59 > 0:43:01You can get them on the internet, of course.
0:43:03 > 0:43:08Pop it into the centre of the circle. Little bit more Parmesan mix.
0:43:08 > 0:43:12And that's it. I'll just get on with the rest.
0:43:25 > 0:43:27That's the last one done.
0:43:27 > 0:43:32Now, the hardest thing about this recipe is making sure
0:43:32 > 0:43:38they get into the oven without bumping them and ruining the circles.
0:43:38 > 0:43:42So these need to cook for about five minutes at 220 degrees.
0:43:48 > 0:43:52So, I was thinking, how am I going to serve these lollipops?
0:43:52 > 0:43:55And I was watching TV the other day and they had this restaurant scene.
0:43:55 > 0:43:59And they were serving these prawns on sticks in this Perspex box
0:43:59 > 0:44:02and I thought, "That's exactly what I need."
0:44:02 > 0:44:05So I got on the internet, had a little search.
0:44:05 > 0:44:07Couldn't find one anywhere.
0:44:07 > 0:44:10So I just bought a box and drilled the holes in myself.
0:44:17 > 0:44:20So I'm just going to take these off the baking parchment
0:44:20 > 0:44:22and push them into the holes.
0:44:22 > 0:44:25Now, they should come off easily,
0:44:25 > 0:44:29but if any get stuck I always take my palette knife,
0:44:29 > 0:44:31it's my secret weapon in baking,
0:44:31 > 0:44:35and then just slide it underneath.
0:44:35 > 0:44:38You know, I've used Parmesan, sesame and poppy seed,
0:44:38 > 0:44:42but you could use Parmesan with paprika
0:44:42 > 0:44:46or sprinkle some fresh thyme over the top or some sliced nuts.
0:44:46 > 0:44:48Just anything, really, to make it your own.
0:44:50 > 0:44:53So there you are. Parmesan and poppy seed lollipops.
0:44:53 > 0:44:55Easy as you like.
0:45:05 > 0:45:09Sometimes when people think baking, they think,
0:45:09 > 0:45:14"Complicated processes, lots of ingredients and loads of equipment."
0:45:14 > 0:45:17But for me, baking is about keeping it simple.
0:45:26 > 0:45:29Most people say, "I don't have time to make bread."
0:45:29 > 0:45:33But this bread is the most effortless bread you could ever make.
0:45:34 > 0:45:38It needs 370 grams of plain flour.
0:45:41 > 0:45:44It's a really simple soda bread.
0:45:44 > 0:45:49And there's no kneading, no yeast, no waiting around for it to rise.
0:45:49 > 0:45:52You just bung it all in a bowl, give it a quick mix
0:45:52 > 0:45:54and then into the oven.
0:45:54 > 0:46:00And 130 grams of wholemeal flour, make it a little bit healthy.
0:46:00 > 0:46:02Teaspoon of bicarb.
0:46:05 > 0:46:10And a teaspoon of salt. Make a little well in the middle.
0:46:12 > 0:46:14And 40 grams of butter.
0:46:20 > 0:46:24And then buttermilk. I need 340 grams of this.
0:46:24 > 0:46:26Buttermilk is basically a soured milk.
0:46:26 > 0:46:30You can get it in most supermarkets. OK, and treacle.
0:46:30 > 0:46:35The best way to get this off the spoon is dip it in hot water.
0:46:35 > 0:46:40Leave it in there for a few seconds. And then into the treacle.
0:46:40 > 0:46:41Look at that lovely colour,
0:46:41 > 0:46:45and it's all right to get a bit messy with this.
0:46:45 > 0:46:48Plonk it in and let it slide off the spoon.
0:46:48 > 0:46:50Mmm.
0:46:53 > 0:46:58And then give it a good mix. It's like a cake batter, almost.
0:46:58 > 0:47:01Just make sure everything's nicely combined
0:47:01 > 0:47:04and squeeze it round the sides.
0:47:06 > 0:47:08I did say no knead, but you do need to
0:47:08 > 0:47:11get your hands in for a minute just to bring it all together.
0:47:11 > 0:47:13So a bit of flour.
0:47:13 > 0:47:15And then just squidge it together.
0:47:17 > 0:47:19And then on to the surface.
0:47:19 > 0:47:23And bring in the edges, just fold the edges together.
0:47:23 > 0:47:24Get a nice little parcel.
0:47:25 > 0:47:28And then round in a little ball.
0:47:30 > 0:47:33And then take your wooden spoon...
0:47:33 > 0:47:35and flour the end.
0:47:42 > 0:47:48So a bit of flour on the top gives it that lovely bakery look.
0:47:48 > 0:47:52And then this goes into the oven for 30-40 minutes at 200 degrees.
0:47:52 > 0:47:54See? Easy.
0:48:19 > 0:48:22MUSIC: "Sweet Dreams" by The Eurythmics
0:48:27 > 0:48:31# Sweet dreams are made of this
0:48:31 > 0:48:34# Who am I to disagree...? #
0:48:34 > 0:48:37Wow. These look incredible.
0:48:37 > 0:48:40There's eclairs, fraisiers, Napoleons.
0:48:40 > 0:48:44Admittedly, these have been made by experienced chefs,
0:48:44 > 0:48:47but there are pastries like this that you can make at home.
0:48:50 > 0:48:52The good news is, you don't need any fancy kit,
0:48:52 > 0:48:54and you can buy the ingredients anywhere,
0:48:54 > 0:48:58and you're guaranteed that whole wow factor thing.
0:48:58 > 0:49:02I find that the simplest ingredients always make the best patisserie.
0:49:03 > 0:49:06- Thank you.- Thank you.
0:49:06 > 0:49:07Right, French pastries to bake.
0:49:14 > 0:49:18I love millefeuille. It's a classic pastry from France.
0:49:18 > 0:49:21And you can fill them with whatever you like,
0:49:21 > 0:49:24but I'm going to use a lemon cream and blueberries.
0:49:25 > 0:49:29I took a shortcut with these and used shop-bought puff pastry.
0:49:29 > 0:49:31Let me tell you how I made them.
0:49:31 > 0:49:34I just rolled the pastry out as thin as possible
0:49:34 > 0:49:36on a board dusted with icing sugar.
0:49:36 > 0:49:39And using a ruler cut out 18 rectangles,
0:49:39 > 0:49:41about nine centimetres long and five centimetres wide,
0:49:41 > 0:49:43with a pizza cutter.
0:49:44 > 0:49:47Then I put them on a baking tray, sprinkled them
0:49:47 > 0:49:50with lots of icing sugar and put them in the fridge to chill.
0:49:50 > 0:49:55After half an hour, I put them into a 200-degree oven for five minutes,
0:49:55 > 0:49:57sprinkled them with more icing sugar
0:49:57 > 0:49:59and baked them for five more minutes,
0:49:59 > 0:50:02until the pastry turned golden brown.
0:50:03 > 0:50:07Well, you can really see how these have puffed up in the oven.
0:50:07 > 0:50:10The name millefeuille actually means 1,000 leaves.
0:50:10 > 0:50:14I can't see them, but I know they're in there somewhere.
0:50:14 > 0:50:17I'm going to layer these up with some lemon cream, which is
0:50:17 > 0:50:19just so easy to make.
0:50:19 > 0:50:23Just put 165 grams of whipping cream into a large bowl,
0:50:23 > 0:50:27add 25 grams of icing sugar and the seeds of one vanilla pod.
0:50:28 > 0:50:32Now whip the cream until it just starts to thicken.
0:50:32 > 0:50:33Add the zest of one lemon
0:50:33 > 0:50:36and a squeeze of lemon juice then fold it into the cream.
0:50:39 > 0:50:42OK, this is my favourite bit - piping.
0:50:42 > 0:50:46Give the bag a twist at the top and then just do blobs.
0:50:47 > 0:50:51This is the bottom of the pastry. It gets three layers.
0:50:52 > 0:50:56I just love piping, it's one of my idiosyncrasies.
0:50:56 > 0:50:59It's actually really easy to do - just put the nozzle down,
0:50:59 > 0:51:04squeeze and then stop squeezing and lift.
0:51:04 > 0:51:08And if you don't have a piping bag you can easily just use a knife
0:51:08 > 0:51:10and spread it on that way.
0:51:10 > 0:51:12But I love the way the little blobs look in this.
0:51:14 > 0:51:18And then just take some blueberries and just plop them...
0:51:20 > 0:51:21..on the blobs.
0:51:21 > 0:51:24It's quite funny, cos when I was working in restaurants
0:51:24 > 0:51:27none of them made their own puff pastry.
0:51:27 > 0:51:28All of it was bought in.
0:51:28 > 0:51:33So there's no feeling guilty about using shop-bought puff.
0:51:34 > 0:51:39So then just take the middle layer and it gets a squirt underneath,
0:51:39 > 0:51:41just like glue.
0:51:42 > 0:51:46And then place it on the bottom. And then another one.
0:51:48 > 0:51:50Just a squidge...
0:51:50 > 0:51:51on top and press it down.
0:51:52 > 0:51:56Now, that is a very elegant dessert.
0:51:56 > 0:52:00Just put a splodge on your plate, your serving plate.
0:52:01 > 0:52:06And then place the millefeuille on top, like that.
0:52:06 > 0:52:09And then when you're carrying it around, it won't wobble over.
0:52:11 > 0:52:14OK, I'm going to get on with the rest of them.
0:52:30 > 0:52:31That looks beautiful.
0:52:31 > 0:52:35You're going to make a lot of friends with this dessert.
0:52:35 > 0:52:37Sprinkle them with lots of icing sugar.
0:52:37 > 0:52:42So there you are - millefeuille. French pastry, easy as you like.
0:52:50 > 0:52:54Now, I know the thought of making shortcrust pastry often sends
0:52:54 > 0:52:57a shudder down most people's spines and that you can buy your own,
0:52:57 > 0:53:00and sometimes if I'm really rushed I do,
0:53:00 > 0:53:05but my shortcrust pastry recipe is so easy to make in a food processor.
0:53:05 > 0:53:08It's buttery, crumbly, totally lovely.
0:53:10 > 0:53:15You just tip 250 grams of plain flour into the food processor,
0:53:15 > 0:53:18add 125 grams of cubed, cold butter
0:53:18 > 0:53:21and blitz it until it looks like breadcrumbs.
0:53:22 > 0:53:27Add two egg yolks, which makes the pastry really rich,
0:53:27 > 0:53:29and then a pinch of salt.
0:53:29 > 0:53:30Give it a quick blitz.
0:53:30 > 0:53:35And if it starts to look dry, just add one to two tablespoons of water
0:53:35 > 0:53:39and blitz it again until it forms a rough ball.
0:53:39 > 0:53:42Then squidge it together and cover in cling.
0:53:43 > 0:53:45So that's the pastry made.
0:53:45 > 0:53:47Now at this stage you can chill it, freeze it
0:53:47 > 0:53:50and make it into all manner of sweet and savoury dishes.
0:53:50 > 0:53:55But what I've got in mind is a very unusual main course.
0:53:55 > 0:53:58The fabulous - well, in my opinion -
0:53:58 > 0:54:00fig, cream cheese and mint tart.
0:54:06 > 0:54:10I always think shortcrust is a patchwork pastry cos it always falls
0:54:10 > 0:54:14apart and you're always patching it together when it's in the tin.
0:54:14 > 0:54:18Well, that's OK, it's just very crumbly.
0:54:18 > 0:54:21OK, and again the palette knife - good if it's sticking.
0:54:21 > 0:54:23Slide it underneath, like that.
0:54:28 > 0:54:29And then...
0:54:30 > 0:54:33..carefully fold it over.
0:54:33 > 0:54:37So just lay it over the tin and very gently...
0:54:38 > 0:54:40There.
0:54:40 > 0:54:42OK, now ease it down.
0:54:42 > 0:54:44I like to get a little ball of pastry
0:54:44 > 0:54:47and then use that to get it into the corners.
0:54:47 > 0:54:50That way I don't stick my finger through.
0:54:50 > 0:54:53Take a knife.
0:54:53 > 0:54:56And just cut off the excess.
0:54:58 > 0:55:01See there's a piece there that's not looking so good,
0:55:01 > 0:55:04so I'll just take a bit of the patchwork
0:55:04 > 0:55:07and gently push it in there.
0:55:07 > 0:55:10So I just take a wooden spoon, bit of flour,
0:55:10 > 0:55:13and then go all the way round in the groves.
0:55:13 > 0:55:18It gives it a lovely finish when it comes out of the oven.
0:55:19 > 0:55:21OK, that's good.
0:55:21 > 0:55:24So this is going in the fridge now for 15 minutes
0:55:24 > 0:55:25or until it's nice and firm.
0:55:34 > 0:55:36When the tart shell is rested, it gets blind baked,
0:55:36 > 0:55:39which means baked without a filling.
0:55:39 > 0:55:44Get the baking paper, slightly bigger than the tin, and scrunch it up.
0:55:44 > 0:55:46Then unscrunch it and line the tin with it.
0:55:47 > 0:55:50And you do this because it helps the paper sit more snugly in the tin.
0:55:52 > 0:55:56Fill it with baking beans or dried beans to weigh the pastry down
0:55:56 > 0:55:58so you get a nice flat base.
0:55:59 > 0:56:03Get it into the oven at 180 degrees for 20 to 25 minutes.
0:56:07 > 0:56:11OK, so the tart is cooked, now to make the filling.
0:56:11 > 0:56:14It's such an easy filling to make.
0:56:14 > 0:56:19You need 260ml of cream.
0:56:19 > 0:56:21I'm using a whipping cream, you can use double cream.
0:56:21 > 0:56:26You just want to whisk it until it starts to stiffen slightly.
0:56:26 > 0:56:30The beauty of this is that it's a no-cook filling. It's just so fast.
0:56:33 > 0:56:37So I'm adding 165 grams of cream cheese.
0:56:39 > 0:56:43And then mix it all together. You want it to all be incorporated.
0:56:43 > 0:56:45It looks a bit lumpy at first, but then it'll go smooth.
0:56:48 > 0:56:51OK, then I need a tablespoon of Marsala.
0:56:53 > 0:56:54Optional, of course.
0:56:54 > 0:56:57But Marsala is my favourite ingredient.
0:56:57 > 0:57:02Just smells so good. And the beauty of it is that it keeps for ages.
0:57:02 > 0:57:05It's a sort of sweet fortified wine from Sicily.
0:57:06 > 0:57:10Then some honey - three squidges of honey.
0:57:12 > 0:57:14Gives it lovely sweet flavour.
0:57:19 > 0:57:22Just dollop that into the case.
0:57:25 > 0:57:28Make sure all the bottom of the case is covered.
0:57:32 > 0:57:34All right, now that's ready for the figs.
0:57:34 > 0:57:37So these figs are going to get cut into quarters
0:57:37 > 0:57:40and then laid on top of the tart.
0:57:42 > 0:57:47It really is such an easy, simple topping. And it's so, so stunning.
0:57:51 > 0:57:54Start lining them up. And it's all how you present them.
0:57:54 > 0:57:57I just think that looks so pretty when you have them
0:57:57 > 0:58:00standing upright - that lovely red and green together.
0:58:00 > 0:58:02OK, now for the next 15.
0:58:12 > 0:58:15We need some mint. Snip some over the top.
0:58:17 > 0:58:20And you can also use basil - ripped basil -
0:58:20 > 0:58:23over this, but I just think mint goes beautifully.
0:58:23 > 0:58:27And lastly, some pistachio nibs.
0:58:29 > 0:58:32OK. That's ready. So easy.
0:58:40 > 0:58:42Mmm. Looks incredible.
0:58:42 > 0:58:44- OK, who's first? - It's too good to eat.
0:58:46 > 0:58:49Thank you. Thank you, thank you.
0:58:49 > 0:58:50- Thank you.- Wow.
0:58:55 > 0:58:56- Mmm.- Mmm.
0:58:56 > 0:58:57Oh, my goodness.
0:58:57 > 0:58:59SHE LAUGHS
0:58:59 > 0:59:01- That's divine!- Really, really good.
0:59:06 > 0:59:10There'll be more great ideas from Lorraine on next week's show.
0:59:10 > 0:59:12We're taking a break from cooking live over the summer,
0:59:12 > 0:59:14which gives me the chance to share with you
0:59:14 > 0:59:17some of my favourite recipes from the archives instead.
0:59:17 > 0:59:19So still to come on today's Best Bites -
0:59:19 > 0:59:21Nigel Haworth and Adam Byatt helped
0:59:21 > 0:59:23christen our brand-new hobs last year.
0:59:23 > 0:59:25But which but which one grabbed that first pole position
0:59:25 > 0:59:29on the omelette challenge board? Find out a little bit later.
0:59:29 > 0:59:32Pierre Koffmann has inspired so many professional chefs over the years.
0:59:32 > 0:59:36His pistachio souffle recipe has been copied all over the world,
0:59:36 > 0:59:39but here's the original one in all of its green glory.
0:59:39 > 0:59:41Miss it at your peril.
0:59:41 > 0:59:44And Darcey Bussell faced her Food Heaven or Food Hell.
0:59:44 > 0:59:45Would she get her Food Heaven -
0:59:45 > 0:59:47prawns with my spaghetti and fresh tomato sauce,
0:59:47 > 0:59:49or her dreaded food hell -
0:59:49 > 0:59:52oranges in a flourless cake with caramel and orange sauce?
0:59:52 > 0:59:55Find out what she gets to eat at the end of the show.
0:59:55 > 0:59:58Now, though, it's time for Tom Kerridge
0:59:58 > 1:00:00to show us why he's got two Michelin stars
1:00:00 > 1:00:02and the title of Greatest Pub Landlord in the World.
1:00:02 > 1:00:05He's making a Sunday lunch special of braised shin of beef
1:00:05 > 1:00:08with a carrot. Yes, I did say carrot - not carrots.
1:00:08 > 1:00:11So, have a look at this.
1:00:11 > 1:00:13- Good morning, James - Great to have you on the show, Tom.
1:00:13 > 1:00:15- Thank you very much. - So, what are we cooking?
1:00:15 > 1:00:18- A dish from the Hand and Flowers. - Do you know what?
1:00:18 > 1:00:20This is one of the first sort of dishes that we had
1:00:20 > 1:00:23when we first opened. We are all about flavour and profiles of...
1:00:23 > 1:00:25of big, strong, punchy flavours,
1:00:25 > 1:00:27and this time of year is perfect for this.
1:00:27 > 1:00:31So, it's a shin of beef with some braised carrots and some cabbage.
1:00:31 > 1:00:33Sounds good to me. Now I'm going to fire up the pan...
1:00:33 > 1:00:35You fire up the pans.
1:00:35 > 1:00:37So, I've got here some shins of beef.
1:00:37 > 1:00:39They've been marinated in red wine for 24 hours.
1:00:39 > 1:00:42They've taken on this lovely, lovely colour.
1:00:42 > 1:00:44These have got the bone out, these ones.
1:00:44 > 1:00:46The bone out, yeah. You could do it with the bone in,
1:00:46 > 1:00:48but when we braise it for...
1:00:48 > 1:00:50We're braising it for about three-and-a-half to four hours,
1:00:50 > 1:00:53and if you braise it for that sort of length of time,
1:00:53 > 1:00:55if you have the bone in it, the bone marrow that's in it...
1:00:55 > 1:00:58Like an osso buco, the classic Italian osso buco,
1:00:58 > 1:01:00the actual bone marrow kind of disappears.
1:01:00 > 1:01:03So, what we want is the just the nice, big lump of meat.
1:01:03 > 1:01:06We use shin because it's got such a lovely texture
1:01:06 > 1:01:08when it's cooked for such a long time.
1:01:08 > 1:01:10It breaks down, keeps it nice and moist.
1:01:10 > 1:01:13It's got lovely layers of fat through it. It's absolutely delicious.
1:01:13 > 1:01:15Now, the red wine that you've just put in there...
1:01:15 > 1:01:18It's just your standard red wine that you've got?
1:01:18 > 1:01:20This is just standard...standard, standard red wine.
1:01:20 > 1:01:22And we've just put it into the pan here.
1:01:22 > 1:01:26We're going to bring it up to the boil and what we're doing is,
1:01:26 > 1:01:28where it's marinated, it's taken on a lot of the protein
1:01:28 > 1:01:32and a lot of the blood from the beef shin.
1:01:32 > 1:01:35So, we're going to bring it up to the boil and all that scum,
1:01:35 > 1:01:36I suppose, comes to the top.
1:01:36 > 1:01:38And then we drain it off and then we use that for braising.
1:01:38 > 1:01:40Right, OK.
1:01:40 > 1:01:41OK. So...
1:01:41 > 1:01:47We have some veg oil, just plain veg oil, going into these two pans.
1:01:47 > 1:01:50One is for colouring and the other is for mirepoix.
1:01:50 > 1:01:53- You've chopped me some carrots. - Yup.
1:01:53 > 1:01:54Some carrots, some celery.
1:01:54 > 1:01:56Do you want a bit of ginger chopping as well?
1:01:56 > 1:02:00I do want ginger. So, we're using a few spices going through this mix.
1:02:00 > 1:02:02We're going to use some star anise,
1:02:02 > 1:02:05we're using some caraway and we're using ginger, whole ginger,
1:02:05 > 1:02:08with the skin on, gives it a really nice heat.
1:02:08 > 1:02:11Garlic. Now, it's quite unusual putting ginger
1:02:11 > 1:02:13in a classic dish like this.
1:02:13 > 1:02:14I mean, yes, it is.
1:02:14 > 1:02:18But what is does... It's not really an Oriental kind of flavoured dish.
1:02:18 > 1:02:19What that ginger does,
1:02:19 > 1:02:23it gives it a nice wintery warmth to the casserole
1:02:23 > 1:02:26that we're making - to the actual braise.
1:02:26 > 1:02:29Nice colour on the beef.
1:02:29 > 1:02:32OK. So, we have some ginger, some onion...
1:02:32 > 1:02:34We're putting in some bay leaves.
1:02:34 > 1:02:37There's about five bay leaves going into here,
1:02:37 > 1:02:40and then a big sprig of thyme.
1:02:40 > 1:02:44OK. We're just getting a little...
1:02:44 > 1:02:46We sweat it off more than colour it.
1:02:46 > 1:02:48What that does is just releases all those flavours.
1:02:48 > 1:02:51Do you want me to do that and you can explain these carrots?
1:02:51 > 1:02:54- You can do that for me. - We've bigged up the carrots.
1:02:54 > 1:02:55So, the Hand and Flowers carrots
1:02:55 > 1:02:58are something that have been on pretty much from the beginning.
1:02:58 > 1:02:59And it is...
1:02:59 > 1:03:03The way that we cook these carrots is like the vichy style,
1:03:03 > 1:03:07like vichyssoise style, but it's slightly different.
1:03:07 > 1:03:09We put star anise in it.
1:03:09 > 1:03:11So, if we get star anise...
1:03:11 > 1:03:13Star anise is these little things here.
1:03:13 > 1:03:16You use the whole star anise - quite a lot of them as well.
1:03:16 > 1:03:18Yeah. It's all that flavour we're looking for.
1:03:18 > 1:03:20That's the thing that makes the carrot very, very special.
1:03:20 > 1:03:26Along with a huge amount of flavour from sugar, salt and butter.
1:03:26 > 1:03:29Star anise would go in and then the carrots would go in,
1:03:29 > 1:03:31and the point of this is we're going to braise them.
1:03:31 > 1:03:32They're cooked...
1:03:32 > 1:03:35I'm not really into that al dente kind of veg.
1:03:35 > 1:03:37I'm really more into making sure that everything is cooked
1:03:37 > 1:03:39and tastes proper.
1:03:39 > 1:03:41So, with that, you can see here...
1:03:42 > 1:03:44On this, the red wine,
1:03:44 > 1:03:47the scum's beginning to come to the top.
1:03:47 > 1:03:49We're just going to skim that off.
1:03:51 > 1:03:53You've got the lovely smell of the red wine coming up.
1:03:55 > 1:03:58Looks good so far.
1:03:58 > 1:04:00Carrots are braising and we cook them for a long, long time,
1:04:00 > 1:04:03and then we reduce the liquor right down.
1:04:03 > 1:04:05What happens is, the sugar and the butter kind of emulsify,
1:04:05 > 1:04:08and it will give a beautiful glaze to the carrots.
1:04:08 > 1:04:10So how long would you cook that for, as it is?
1:04:10 > 1:04:12Do you know what? It can be anything between...
1:04:12 > 1:04:14I'd say it's up to 40 minutes, maybe an hour.
1:04:14 > 1:04:16And then we end up with that one there.
1:04:16 > 1:04:18And then we end up with that one there.
1:04:18 > 1:04:20So, you get a nice colour on this beef.
1:04:20 > 1:04:23If we had a bit more time, we'd get a lot more colour on it.
1:04:23 > 1:04:27But what happens is, the red wine, it begins to colour it immediately,
1:04:27 > 1:04:29so it gives that lovely flavour.
1:04:29 > 1:04:31In goes the red wine.
1:04:31 > 1:04:33And then, on top of that...
1:04:33 > 1:04:35I'm going to use some beef stock.
1:04:35 > 1:04:37Now, this is beef stock that comes from...
1:04:37 > 1:04:39This is supermarket beef stock but you can make your own.
1:04:39 > 1:04:42You can use dark chicken stock, you can use veal stock,
1:04:42 > 1:04:45just as long as it's flavoured. Don't use fish stock -
1:04:45 > 1:04:47that's wrong.
1:04:47 > 1:04:48- Lid on.- Lid on.
1:04:48 > 1:04:51And then it's going to go into the oven.
1:04:51 > 1:04:52Do you want me to cook this cabbage?
1:04:52 > 1:04:54That would be wonderful.
1:04:54 > 1:04:56Do you want...?
1:04:56 > 1:04:58Are you going to use cumin seeds in those?
1:04:58 > 1:05:00No, caraway seeds.
1:05:00 > 1:05:02So, we've got caraway seeds, flavour of caraway,
1:05:02 > 1:05:05we've got star anise and we've got ginger.
1:05:05 > 1:05:09So they're all like winter warming kind of spices.
1:05:12 > 1:05:14OK. So that goes into the oven
1:05:14 > 1:05:20and we're going to braise that at around about 140 degrees.
1:05:20 > 1:05:25Maybe...130, for about three-and-a-half...
1:05:26 > 1:05:30- ..to four hours.- Looks good to me. - Just until it's cooked.
1:05:30 > 1:05:32And then we leave it...
1:05:34 > 1:05:37So the secret of it is you use that marinade but you're...
1:05:37 > 1:05:39It's the boiling it that's the key to it,
1:05:39 > 1:05:41to get rid of all that stuff on the top.
1:05:41 > 1:05:43That's it, exactly.
1:05:43 > 1:05:45And then with the braise...
1:05:45 > 1:05:48We're just going to add a little bit of this sauce to a pan.
1:05:48 > 1:05:51And we're just going to reduce it down,
1:05:51 > 1:05:53- and that's going to make our gravy.- Right.
1:05:53 > 1:05:56If you were cooking these carrots for 40 minutes and
1:05:56 > 1:05:58wanted them for dinner, you could reheat...
1:05:58 > 1:06:01You could get them done, reheat them, leave them in the fridge.
1:06:01 > 1:06:04And you can see, it's beginning to get this almost like a caramel
1:06:04 > 1:06:06toffee kind of thing going on,
1:06:06 > 1:06:08which is absolutely delicious.
1:06:08 > 1:06:13OK. So we will lift out one of these pieces of shins of beef.
1:06:13 > 1:06:15- It's a proper portion as well. - Oh, yeah.
1:06:15 > 1:06:17That's the key to that.
1:06:17 > 1:06:20- James, you know me, we do proper portions.- We do!
1:06:20 > 1:06:22None of that faffing about stuff.
1:06:22 > 1:06:25- OK. How are we doing with that cabbage?- That's ready.
1:06:25 > 1:06:28The thing about the cabbage is, we try to make sure that it
1:06:28 > 1:06:30keeps its flavour, and the best way of doing that
1:06:30 > 1:06:33is by cooking it a la minute. No-one like stewed cabbage.
1:06:33 > 1:06:36Nice and green. Got salt in there, chef?
1:06:36 > 1:06:39- It's got salt in there.- Perfect. - A little bit more.- Love that.
1:06:39 > 1:06:42Carrots are coming down. Sauce is coming down.
1:06:42 > 1:06:44- Ready when you are. - We're all over it.
1:06:44 > 1:06:46We're all over it.
1:06:46 > 1:06:49OK. So a little bit of the cabbage on the plate.
1:06:49 > 1:06:52And the thing with this, cos it's quite hearty,
1:06:52 > 1:06:54we're not actually serving any starch.
1:06:54 > 1:06:56We're not serving any potatoes.
1:06:56 > 1:06:59You could always serve potatoes with it, but, for me...
1:06:59 > 1:07:02Thank you very much, chef.
1:07:02 > 1:07:05So, you can see there's a lovely glaze going on with these carrots.
1:07:05 > 1:07:06Loads and loads of flavour.
1:07:06 > 1:07:08So if people wanted to book a table at your restaurant,
1:07:08 > 1:07:10what's the day that they should look for?
1:07:10 > 1:07:13Monday and Tuesday lunch times, that's when you need...
1:07:13 > 1:07:15That's when everyone should be eating.
1:07:15 > 1:07:17They should eat out more Monday/Tuesday lunch times.
1:07:17 > 1:07:20- It's the new Saturday night. - It's the new Saturday night.
1:07:20 > 1:07:21And Wednesdays.
1:07:21 > 1:07:25So we've just reduced this sauce - a nice kind of cooking glaze.
1:07:25 > 1:07:28Loads and loads of flavour profile coming through there.
1:07:28 > 1:07:31We've got a bit of ginger, a little bit of star anise
1:07:31 > 1:07:32and we've got a little bit of caraway.
1:07:32 > 1:07:34So it's kind of a nice wintry warmer,
1:07:34 > 1:07:38but without it being too filling because there's carbohydrates...
1:07:38 > 1:07:41- Don't forget the carrot. - Don't forget the carrot.
1:07:41 > 1:07:43So we have here, my braised shin of beef
1:07:43 > 1:07:46- with Hand & Flower's carrot and cabbage.- That's what it is.
1:07:52 > 1:07:55- It's all about the carrot as well. - It's all about the carrot.
1:07:55 > 1:07:59Have a seat. Dive in.
1:07:59 > 1:08:01- Tell us what you think of that. - That looks unbelievable.
1:08:01 > 1:08:03Looks great, doesn't it, really?
1:08:03 > 1:08:05It's interesting what you were saying, those carrots, cos
1:08:05 > 1:08:08chefs are obsessed with cooking things al dente and stuff like that.
1:08:08 > 1:08:11- They really do work when you cook it for longer.- Super soft.
1:08:11 > 1:08:15The idea of it is to be like as if it was braised with the beef,
1:08:15 > 1:08:17but this way you keep it separate.
1:08:17 > 1:08:20It stays lovely. Real clean flavour.
1:08:20 > 1:08:21Oh, my...
1:08:21 > 1:08:24- Do you like? - Flipping heck, it's unbelievable!
1:08:24 > 1:08:26- ALL LAUGH - Flipping heck.
1:08:26 > 1:08:28- He's pretty good, isn't he? - Oh, my God.
1:08:33 > 1:08:36I think it's fair to say Jack Fox enjoyed that dish.
1:08:36 > 1:08:38Now, we moved into our brand-new studio last year,
1:08:38 > 1:08:41which meant a brand-new omelette challenge board
1:08:41 > 1:08:42and an empty top ten.
1:08:42 > 1:08:45First to have a go was Nigel Haworth and Adam Byatt,
1:08:45 > 1:08:48but which one would come out on top? Let's find out.
1:08:48 > 1:08:50Right, so usual rules apply.
1:08:50 > 1:08:52Let's put the clocks on the screens, please.
1:08:52 > 1:08:54Three-egg omelette cooked as fast as you can.
1:08:54 > 1:08:57- Are you ready?- Are you ready? - I'm ready.- Three, two, one, go.
1:09:02 > 1:09:06This is the quickest you're ever going to see these guys go, you see.
1:09:10 > 1:09:12You can tell the ones that have been practising.
1:09:18 > 1:09:20- I told you he was quick. - GONG RINGS OUT
1:09:23 > 1:09:26Oh!
1:09:26 > 1:09:27GONG RINGS OUT
1:09:28 > 1:09:32At least... At least you've given me something to eat.
1:09:32 > 1:09:36I didn't want to take it out too quick cos you'd disqualify me.
1:09:38 > 1:09:39That's pretty serious.
1:09:39 > 1:09:42He may have a dislocated shoulder but...
1:09:42 > 1:09:44You've been practising, haven't you?
1:09:44 > 1:09:46- I haven't been practising. - You liar.- You have.
1:09:46 > 1:09:49- I ain't got time to practise making omelettes!- Nigel...
1:09:50 > 1:09:52..you did it in...
1:09:55 > 1:10:00You did it in 28.76 seconds, which puts you...
1:10:00 > 1:10:02- On the leader board. - ..smack in the middle.
1:10:02 > 1:10:05The only time you're going to be there!
1:10:05 > 1:10:06BOTH LAUGH
1:10:06 > 1:10:07Adam, you did it in...
1:10:09 > 1:10:11It is hotter, so...
1:10:11 > 1:10:13It is hotter and they're both cooked.
1:10:13 > 1:10:15So, you go out here.
1:10:15 > 1:10:19You go in 21.48. Not as quick as I thought you'd do, but bang there.
1:10:19 > 1:10:21Both proper good omelettes, so thank you very much.
1:10:21 > 1:10:23You've given me something to eat.
1:10:27 > 1:10:28See, there you have it,
1:10:28 > 1:10:31two good omelettes and it's been downhill ever since.
1:10:31 > 1:10:33Now you're in for a real treat as next up
1:10:33 > 1:10:37is one of the greatest recipes we've ever had on Saturday Kitchen.
1:10:37 > 1:10:40And it's from this man, who earned three Michelin Stars cooking it
1:10:40 > 1:10:42from three separate restaurants.
1:10:42 > 1:10:46The brilliant Pierre Koffmann and his perfect pistachio souffle.
1:10:46 > 1:10:49Welcome back, Pierre. Your second time on the show.
1:10:49 > 1:10:52- Yes, second time.- And another masterclass.- I must enjoy it, I suppose.
1:10:52 > 1:10:54You must enjoy it. Another masterclass for us.
1:10:54 > 1:10:57This time, one of your trademark dishes - a souffle.
1:10:57 > 1:10:59- Yes, pistachio souffle.- Right.
1:10:59 > 1:11:01We've been at the restaurant since the beginning.
1:11:01 > 1:11:03OK. So, how do we make it then?
1:11:03 > 1:11:04Eh...
1:11:04 > 1:11:07- I shouldn't show you that because you are an amazing chef, so...- Well!
1:11:07 > 1:11:10But you are going to help me, that is very important.
1:11:10 > 1:11:12OK. Well, he is as well.
1:11:12 > 1:11:15- This is the first time we've ever sat them here, you see. - I've got a lot of help!
1:11:15 > 1:11:17So...
1:11:17 > 1:11:19- We start by boiling the milk.- OK.
1:11:19 > 1:11:21People pay good money to see this.
1:11:21 > 1:11:23Now, we're going to make a creme patissiere, is that right?
1:11:23 > 1:11:26Yeah, that's right. Another basic is a creme patisserie.
1:11:26 > 1:11:28- Right.- After you mix eggs...
1:11:28 > 1:11:30You can do something, do you want to butter those?
1:11:30 > 1:11:32Yup. Fine, yes.
1:11:32 > 1:11:34And you use melted butter, not softened butter?
1:11:34 > 1:11:36Yeah, exactly. Yes. And...
1:11:36 > 1:11:39It's always better if you put your mould in the fridge before,
1:11:39 > 1:11:44- so the butter will stick to the... - To the mould.
1:11:44 > 1:11:47Any particular way, chef? Round and round? Up?
1:11:47 > 1:11:50As you like. I'll leave it to your imagination.
1:11:50 > 1:11:52If it goes wrong, you go...
1:11:52 > 1:11:54- No pressure.- No pressure.
1:11:54 > 1:11:56"As you like."
1:11:56 > 1:11:58Now, for people watching this, it is like
1:11:58 > 1:12:00a who's who of chefs that have gone through your kitchen
1:12:00 > 1:12:03over the years, particularly at La Tante Claire.
1:12:03 > 1:12:05Yeah, we had quite a lot of chefs, you know?
1:12:05 > 1:12:07I'm still in contact with most of them.
1:12:07 > 1:12:08Right.
1:12:08 > 1:12:12We got Tom Kitchin in Edinburgh.
1:12:12 > 1:12:15- Eh, Tom Aikens.- Yep.
1:12:15 > 1:12:16Helena Puolakka.
1:12:16 > 1:12:18Er...
1:12:18 > 1:12:20- Bruno Loubet.- Bruno Loubet.
1:12:20 > 1:12:22- Eric Chavot.- Yeah.
1:12:22 > 1:12:24Eric Chavot, yes.
1:12:24 > 1:12:25Raphe Duntoye.
1:12:25 > 1:12:27- Marco Pierre White. - Marco Pierre White.
1:12:27 > 1:12:29- Gordon Ramsay.- Gordon Ramsay.
1:12:29 > 1:12:31THEY LAUGH So quite a long list.
1:12:31 > 1:12:32Yes.
1:12:32 > 1:12:36But, you know, those guys were moving from one place to another
1:12:36 > 1:12:40and they learned their trade like that, you know?
1:12:40 > 1:12:43So I have stayed very good friends with some of them, like Tom,
1:12:43 > 1:12:45who is a kind of son for me.
1:12:45 > 1:12:47And, eh...
1:12:47 > 1:12:49Some others, we don't see them
1:12:49 > 1:12:52so much because they've got other things to do in life.
1:12:52 > 1:12:56- What's happening here, then? - I mix the eggs and the sugar
1:12:56 > 1:12:59until they turn slightly white.
1:12:59 > 1:13:01Then add the flour. One minute, please.
1:13:01 > 1:13:03Add the flour and beat it again.
1:13:03 > 1:13:06And now he's going to drop the milk inside.
1:13:06 > 1:13:07A little bit.
1:13:07 > 1:13:11A little bit at the beginning because you don't want to cook the eggs.
1:13:11 > 1:13:13If you put too much other...
1:13:13 > 1:13:15Now you can go. It's fine, yes.
1:13:15 > 1:13:18- That's that one. - That will mix in fine.
1:13:18 > 1:13:20Now I'm going to add a bit of...
1:13:20 > 1:13:23Tell us about this pistachio puree, cos this is the key to it, really.
1:13:23 > 1:13:25You've got to get really good-quality stuff.
1:13:25 > 1:13:29Yeah, top-quality pistachios, they taste nice and is beautiful.
1:13:29 > 1:13:32The colour is nice - it's green, it's attractive to the eyes.
1:13:32 > 1:13:35- Yeah.- And good to taste, of course.
1:13:35 > 1:13:37And this will be French pistachio puree, yeah?
1:13:37 > 1:13:38Yeah. I suppose...
1:13:38 > 1:13:40We buy it from France.
1:13:40 > 1:13:42Where the pistachio comes from, I suppose...Italy,
1:13:42 > 1:13:47they've got the best pistachio anywhere in the world.
1:13:47 > 1:13:50But we buy it from France, yes, of course.
1:13:50 > 1:13:53He is going to put the chocolate in there.
1:13:53 > 1:13:57Inside the souffle. Normally, a lot of souffle uses sugar.
1:13:57 > 1:14:01In that recipe I changed the sugar into chocolate to give
1:14:01 > 1:14:03a different taste and a nice colour when it's cooked.
1:14:03 > 1:14:05OK.
1:14:05 > 1:14:06Who inspires you now?
1:14:06 > 1:14:08Where do you get your inspiration from now,
1:14:08 > 1:14:11because food's changed a lot...?
1:14:11 > 1:14:14Sometimes by watching Saturday Kitchen.
1:14:14 > 1:14:17- Yeah(!) - THEY LAUGH
1:14:17 > 1:14:20He came to my house the other weekend, I've never been
1:14:20 > 1:14:22so scared in my life about cooking for ANYBODY.
1:14:22 > 1:14:26No, you go out and you read books, magazines.
1:14:26 > 1:14:30You think about it, because that's the only thing I do in life.
1:14:30 > 1:14:33I am a chef and I know nothing other than a chef, you know?
1:14:33 > 1:14:34- Than cooking. - But you still...
1:14:34 > 1:14:36For those people...Koffmann's,
1:14:36 > 1:14:39the famous restaurant you had - La Tante Claire -
1:14:39 > 1:14:40that's the one...
1:14:40 > 1:14:43It was like the Mecca, wasn't it, when you were training?
1:14:43 > 1:14:45It just closed when I came to London.
1:14:45 > 1:14:46Eh, '96...
1:14:46 > 1:14:49When did it close - La Tante Claire?
1:14:49 > 1:14:51In 2003.
1:14:51 > 1:14:52OK.
1:14:52 > 1:14:54But then you...
1:14:54 > 1:14:56Yeah, he wouldn't let you in!
1:14:56 > 1:14:57Yeah, that's what it is!
1:14:57 > 1:15:02But then when you opened Koffmann's, you're there behind the stove.
1:15:02 > 1:15:05Yeah, you know that because you've seen it time to time.
1:15:05 > 1:15:07I'm always cooking because I enjoy it.
1:15:07 > 1:15:09There's no point to go and be chef and sit in an office
1:15:09 > 1:15:10and do paperwork.
1:15:10 > 1:15:14- Yeah. - To be honest, I never do paperwork.
1:15:14 > 1:15:16I leave it to the number two.
1:15:17 > 1:15:19It's not the job of a chef to do paperwork.
1:15:19 > 1:15:23So we cook it exactly the same as the pastry cream, you know.
1:15:23 > 1:15:26It looks like one, it tastes like one... And that's it.
1:15:26 > 1:15:28You can make sure you cook it for a few minutes,
1:15:28 > 1:15:31- to lose the taste of the flour, you know.- Right.
1:15:31 > 1:15:32So that's quite important.
1:15:32 > 1:15:36- Do you want me to fire up the egg whites?- That's a good idea, yes.
1:15:36 > 1:15:39Do you want a pinch of salt in there? Are you using table salt?
1:15:39 > 1:15:40A touch of salt, yes.
1:15:40 > 1:15:41Pinch of salt.
1:15:44 > 1:15:46Now, talking of classic dishes like this,
1:15:46 > 1:15:50you've republished one of your cookbooks, with new photography.
1:15:50 > 1:15:52Exactly, yes.
1:15:52 > 1:15:57It's called Memories Of Gascony.
1:15:57 > 1:15:59I've been brought up in Gascony.
1:16:01 > 1:16:07So...it was about between 1960, 1970, '75.
1:16:09 > 1:16:12- At that time, I moved into London. - Yeah.
1:16:12 > 1:16:15The book is a story of what's happening
1:16:15 > 1:16:18in that type of farming community.
1:16:18 > 1:16:25- Yeah.- With some recipes, typical local recipes. A lot of game.
1:16:25 > 1:16:30A lot of fresh-water fish. A lot of poultry, of course.
1:16:30 > 1:16:32We are growing everything.
1:16:33 > 1:16:36Reading about you, your family was a huge inspiration, your mother,
1:16:36 > 1:16:42- when you were learning to cook. - Yeah, my mother and my grandmother.
1:16:42 > 1:16:46I think every French chef got the fantastic grandmother, you know?
1:16:46 > 1:16:48So, mine was fantastic too.
1:16:48 > 1:16:53And she had the support because it was more fun to show you everything.
1:16:53 > 1:16:56- Yeah. - So I spent all my holidays with her.
1:16:56 > 1:17:00I learned a lot. It's OK.
1:17:01 > 1:17:04I know how it works. I've been working it before.
1:17:04 > 1:17:06THEY LAUGH
1:17:06 > 1:17:08Just saying, chef.
1:17:10 > 1:17:14So is better to keep the pastry cream a bit warm
1:17:14 > 1:17:17because it is easier to mix the eggs into it.
1:17:17 > 1:17:22And the cooking time will be cut by two or three minutes.
1:17:24 > 1:17:29You start by mixing a bit of the egg white with a whisk.
1:17:29 > 1:17:31- You need to get this started though.- That's right.
1:17:31 > 1:17:35You don't want to finish with big blob of cream or egg white.
1:17:35 > 1:17:37I've got the moulds, I think?
1:17:38 > 1:17:41They're over there. Right, you've got them. Yes.
1:17:41 > 1:17:44- And you carry on just with a spatula. - Yep.
1:17:46 > 1:17:48And there is completely different.
1:17:48 > 1:17:51You've got to lift it, not to break the egg white.
1:17:53 > 1:17:56- Now, is this on your restaurant menu now?- Yes, it's still on.
1:17:56 > 1:18:01It's one of the three dishes left from the ex-Tante Claire.
1:18:01 > 1:18:05With the scallop and the pig's trotters.
1:18:05 > 1:18:08In fact, my reputation is made out of pig's trotters.
1:18:08 > 1:18:09JAMES LAUGHS
1:18:09 > 1:18:12But it is really that famous pig trotter with the mashed potato.
1:18:12 > 1:18:16- The stuffed pig's trotter. - With sweetbread and...
1:18:17 > 1:18:20- ..morel mushrooms.- Yeah.
1:18:20 > 1:18:26I think the name Pierre Koffmann and trotters go hand in hand with any chef.
1:18:26 > 1:18:30I think... You've got people who come just to eat the pig's trotters.
1:18:30 > 1:18:33They don't come for anything else.
1:18:33 > 1:18:38After we start it in '77, so quite a lot of years.
1:18:38 > 1:18:42- That's the year I was born. - Oh, yeah?- Yeah.
1:18:44 > 1:18:47I need a spatula. Perfect.
1:18:47 > 1:18:53So...we still do quite a lot of pig's trotter.
1:18:53 > 1:18:57It's the kind of dish that's been copied all over Britain.
1:18:57 > 1:19:00- So is this in the book?- It is, yes.
1:19:00 > 1:19:06And...I started the pig's trotter in 1977
1:19:06 > 1:19:10where, in England, it was not popular, that type of food.
1:19:10 > 1:19:14Nobody wanted to eat that. It was for poor people.
1:19:14 > 1:19:19- In the oven for how long? - About 12 minutes.- 12 minutes.
1:19:19 > 1:19:20And you can take these out
1:19:20 > 1:19:25because they are...the best souffles I've ever seen.
1:19:25 > 1:19:28It's just not fair.
1:19:28 > 1:19:32- Look at that.- That's the one I did before. Not in front of the camera.
1:19:34 > 1:19:37- Wow.- How fantastic does that look?
1:19:39 > 1:19:42At the restaurant we serve it with an ice cream.
1:19:42 > 1:19:48So we just cut the top and drop pistachio ice cream into it.
1:19:48 > 1:19:51I think we've found a new Saturday Kitchen presenter, to be honest.
1:19:51 > 1:19:52He's over here.
1:19:52 > 1:19:56You've got to tell me if it's better than the one you did for the show.
1:19:56 > 1:19:59- It certainly is. - Mine was lopsided.- Go on then.
1:19:59 > 1:20:00Dive in and tell us what you think.
1:20:00 > 1:20:03- Like you said, you put ice cream in there.- Inside, yes.
1:20:07 > 1:20:09- That's good.- You can't say anything else, can you?
1:20:14 > 1:20:17See, I did warn you it really doesn't get better than that.
1:20:17 > 1:20:21Now, Darcey Bussell dropped by on St Patrick's Day to face her food heaven or food hell.
1:20:21 > 1:20:23With Paul Rankin helping me,
1:20:23 > 1:20:25whatever she got, it was going to be great craic.
1:20:25 > 1:20:26Enjoy this one.
1:20:26 > 1:20:28Right, it's that time in the show to find out
1:20:28 > 1:20:32whether Darcey will be facing food heaven or food hell?
1:20:32 > 1:20:33- It's good craic.- I love it.
1:20:33 > 1:20:36For food heaven you could be getting these prawns.
1:20:36 > 1:20:39- What are you laughing at?- Sorry.
1:20:39 > 1:20:42- I've worn worse on Strictly, trust me.- Have you?- Exactly.
1:20:42 > 1:20:44I wore a tight top. I looked like a windsock when I was wearing it.
1:20:44 > 1:20:49Anyway, we've got some prawns here. Could be our food hell with pasta.
1:20:49 > 1:20:51Alternatively, you could be having oranges.
1:20:51 > 1:20:54What do you think these lot have decided, cos it was up to them.
1:20:54 > 1:20:58- Oh, you decided?- 2-1 to hell. - We had the final votes.
1:20:58 > 1:21:00And remember, we dropped oranges already from recipes.
1:21:00 > 1:21:03You don't want to shell the prawns so you're going to go for that.
1:21:03 > 1:21:06Luckily, they're in a good mood cos of St Patrick's Day. You're getting prawns.
1:21:06 > 1:21:10- Can I lose this hat cos I can't see a thing.- I can wear it.
1:21:10 > 1:21:13If you can peel me the prawns, that would be great.
1:21:13 > 1:21:15Meanwhile, I'm going to get on and do the sauce.
1:21:15 > 1:21:18First of all, so we've got some shallots first.
1:21:18 > 1:21:21- Does this put you off? - We've got some shallots first.
1:21:21 > 1:21:24That's going to go straight into a pan. Darcey...
1:21:24 > 1:21:27Darcey's the only person I've ever seen that looks good in that hat.
1:21:28 > 1:21:32- Little bit of olive oil, please. - Olive oil.- That's the one.
1:21:32 > 1:21:35So we're going to make a sauce using these shells.
1:21:35 > 1:21:38Thank you very much. We've got a little bit of oil.
1:21:38 > 1:21:41We're going to use the star anise. We've got some shallots.
1:21:41 > 1:21:45We've got some garlic. Tomato puree is going to go in there.
1:21:45 > 1:21:49We take the shells...cos we don't waste anything with this.
1:21:49 > 1:21:52- You need a bit of greenery. - And then we've got some brandy.
1:21:53 > 1:21:55And you flame this up.
1:21:56 > 1:21:59There you go. And then we're going to throw in some stock
1:21:59 > 1:22:00really for this.
1:22:00 > 1:22:02Start that off.
1:22:02 > 1:22:05Well, we just basically cook this down quite quickly
1:22:05 > 1:22:06and this is going to be our sauce.
1:22:06 > 1:22:09We actually make it using all the shells and bits and pieces.
1:22:09 > 1:22:12The tomato sauce we make with garlic, diced tomatoes...
1:22:12 > 1:22:16- How are you getting on? Can I move that basil plant out the way?- Yeah.
1:22:16 > 1:22:19So you've got the prawns there, you've got the langoustines.
1:22:19 > 1:22:22The langoustines have been pre-cooked, the prawns haven't.
1:22:22 > 1:22:25But the idea of this sauce is that you take the garlic...
1:22:25 > 1:22:27the tomatoes...
1:22:27 > 1:22:29- These are tinned tomatoes.- Sorry.
1:22:29 > 1:22:33Plenty of olive oil...like that.
1:22:33 > 1:22:36- And then just basil, ripped up basil.- Lovely.- Throw that in.
1:22:36 > 1:22:39- Right, how are we doing with the prawns and stuff?- Doing good, yeah.
1:22:39 > 1:22:40- Flying along.- There you go.
1:22:40 > 1:22:43And if you can dice up the chilli after that, that would be great.
1:22:43 > 1:22:46So we throw that in there, cook that for about, sort of, 30 minutes
1:22:46 > 1:22:47and we end up with this.
1:22:49 > 1:22:51And then over here, we take this mixture
1:22:51 > 1:22:57and then we put the whole lot, and throw the entire lot, in a blender.
1:22:59 > 1:23:02- Shells and everything.- Really? - Yeah, it's quite...
1:23:02 > 1:23:05It is unusual, but it does...does work.
1:23:05 > 1:23:08Their eyeballs are in there, are they not?
1:23:08 > 1:23:10We're going to pass them through a sieve anyway, Darcey.
1:23:10 > 1:23:13Don't worry about that. And you blend this.
1:23:13 > 1:23:15BLENDER RATTLES LOUDLY
1:23:15 > 1:23:16- It doesn't sound that appetising. - No.
1:23:18 > 1:23:20- So you break the machine.- Yeah.
1:23:20 > 1:23:24Doesn't sound that appetising, but you only blend it for a little bit.
1:23:26 > 1:23:29And then all you do is you take this and you pass it through a sieve.
1:23:29 > 1:23:32So all the eyeballs don't get...
1:23:32 > 1:23:35Yeah, when you get all that, that's all munched up anyway.
1:23:35 > 1:23:39- How hot do you like it? Do you want the seeds left in?- No.- No.- Thank you.
1:23:39 > 1:23:41And then we've got our sauce to go with it.
1:23:41 > 1:23:45So we've got our tomato sauce, we've got our prawns.
1:23:45 > 1:23:48And next we need, of course, our pasta.
1:23:48 > 1:23:50Now this I've used before, obviously.
1:23:50 > 1:23:52This is our pasta machine.
1:23:52 > 1:23:54What we're going to do is make our own linguine.
1:23:54 > 1:23:58So in here I've got a kilo of semolina flour,
1:23:58 > 1:24:02a kilo of double zero flour, 15 medium sized eggs.
1:24:02 > 1:24:05- It makes 60 portions, but don't worry about it.- Wow, fresh pasta.
1:24:05 > 1:24:08But this... You put the little die on it
1:24:08 > 1:24:10and you make your own linguine.
1:24:10 > 1:24:14- Bit difficult to fit one of those in your kitchen.- Little bit difficult.
1:24:14 > 1:24:16They do do a smaller one as well. But literally you can just...
1:24:16 > 1:24:18The idea of this mixture, it's made quite dry.
1:24:18 > 1:24:21You can probably see on the top there it's quite crumbly and dry.
1:24:21 > 1:24:23It's different to a conventional pasta recipe, which is
1:24:23 > 1:24:26quite wet where you'd put it through a pasta roller.
1:24:26 > 1:24:27But I've done it before with penne pasta
1:24:27 > 1:24:30and all manner of stuff like that. But you just...
1:24:30 > 1:24:33You can just slice it through, then you have your own pasta.
1:24:33 > 1:24:37- Now, Paul, I need you for this. - I-I-I...
1:24:37 > 1:24:40- I get to do the donkey work, do I? - Yeah, you need to be over there.- OK.
1:24:40 > 1:24:45So what you end up with is plenty of dry pasta in the end.
1:24:45 > 1:24:48We only need like one or two portions.
1:24:48 > 1:24:50I'm just giving you something to do.
1:24:50 > 1:24:52- You've got your industrial machine...- Yeah.
1:24:52 > 1:24:54..that everybody's going to have to have.
1:24:54 > 1:24:57I've got a feeling James has got a pasta shop around the corner
1:24:57 > 1:24:58that he's going to open.
1:24:58 > 1:25:00Just giving you something to do.
1:25:00 > 1:25:03- You're doing this at your restaurant tonight.- Yeah, exactly.
1:25:03 > 1:25:07We've got our prawns here, which I'll just basically pan-fry.
1:25:07 > 1:25:10Cos these cook very, very quickly, so these can be pan-fried.
1:25:10 > 1:25:13Pasta's cooking away nicely.
1:25:13 > 1:25:15Now the langoustines, cos these are cooked, you see,
1:25:15 > 1:25:17you're basically just going to pop those in right
1:25:17 > 1:25:20at the last minute just to warm those through, which are delicious.
1:25:20 > 1:25:22Right, how are we doing with our...?
1:25:22 > 1:25:24The...
1:25:24 > 1:25:28You see how much...? This is... This is going to make like...
1:25:28 > 1:25:31- 60 portions did you say? - It's lovely, yeah, about that.
1:25:32 > 1:25:36Salt and pepper just goes in there.
1:25:36 > 1:25:38And then you basically just blend this up.
1:25:39 > 1:25:41And this is your nice little...
1:25:41 > 1:25:44This is a little sauce, a little seafood sauce.
1:25:44 > 1:25:48But you get so much flavour from the shells and the prawns itself.
1:25:48 > 1:25:50You don't really need that much of it.
1:25:50 > 1:25:51No, you only need a tiny bit of it,
1:25:51 > 1:25:54but you've got this nice little sauce to go with it.
1:25:54 > 1:25:57Right, our sauce is coming on nicely.
1:25:57 > 1:26:01Now obviously what we can do is then take our pasta...
1:26:01 > 1:26:04which is now cooked. Have you got a...
1:26:04 > 1:26:06Have you got a pair of tongs there or not?
1:26:06 > 1:26:07Sorry. You want some tongs.
1:26:07 > 1:26:10- No.- No.- No, I'll use a sieve.
1:26:12 > 1:26:15Sieve, there we go. Drain that off.
1:26:16 > 1:26:18I don't have tongs, but I do have a pasta machine.
1:26:18 > 1:26:21- I'm not very helpful, am I? - SHE LAUGHS
1:26:21 > 1:26:23- I'm not very helpful.- You're doing well, you're doing well.
1:26:23 > 1:26:25Did the BBC know you're using Saturday Kitchen
1:26:25 > 1:26:26to open up a pasta empire?
1:26:26 > 1:26:28LAUGHTER
1:26:29 > 1:26:32- Just turn it off. - No, it won't turn off.
1:26:32 > 1:26:35- We just need it for the restaurant tonight.- Oh, I see.
1:26:35 > 1:26:37Right, we've got our prawns here.
1:26:37 > 1:26:40We'll just flip these over, like that.
1:26:40 > 1:26:41There you go.
1:26:41 > 1:26:45- And so they're just nicely cooked. - Nice.- Just simple, like that.
1:26:45 > 1:26:46Little bit of basil in there.
1:26:46 > 1:26:48And then what we can do now,
1:26:48 > 1:26:50we can just pop these little langoustines in to warm through.
1:26:52 > 1:26:55Little langoustines go in and then we take our prawns
1:26:55 > 1:26:59- and place those in there as well. How are you doing there, Paul?- Em...
1:27:00 > 1:27:02What do I do when I get a full tray?
1:27:02 > 1:27:06- Look there's a tray here, there's a tray there.- Grab another tray.
1:27:06 > 1:27:11- I better get back here because it's getting too long.- Grab another tray.
1:27:12 > 1:27:15- Is it running out? - No, there's masses in there.
1:27:16 > 1:27:18Right, and then we take our...
1:27:18 > 1:27:20- We'll give ourselves a decent-sized bowlful.- Wow, that's...
1:27:23 > 1:27:29And then we'll use a little cloth. So chopped chilli over the top.
1:27:29 > 1:27:32And then, of course, we need to just warm these langoustines up.
1:27:32 > 1:27:35These are the... I mean, amazing Irish food.
1:27:35 > 1:27:39- Those are Dublin Bay prawns, James. - Dublin Bay prawns, langoustines.
1:27:39 > 1:27:40Yeah, that kind of stuff.
1:27:40 > 1:27:42Ooh, we lost him. Sorry.
1:27:42 > 1:27:46There you go. And then we've got our little sauce, which I'll grab.
1:27:48 > 1:27:49Over the top.
1:27:49 > 1:27:51You can grab some knives and forks to eat it with, that'd be great.
1:27:51 > 1:27:54So do you want me to turn this off so I can come and taste that?
1:27:54 > 1:27:55No, just keep going.
1:27:55 > 1:27:57Over the top like that.
1:27:57 > 1:28:01Maybe if you took your hat off, he might like you now.
1:28:01 > 1:28:02No, you won't.
1:28:02 > 1:28:05- And there you have your pasta dish. - Wow.
1:28:07 > 1:28:10- Mm-mmm.- How do you find the taste of those langoustines?
1:28:12 > 1:28:14And the prawns mixed together as well?
1:28:14 > 1:28:16I just think it's so much better actually using
1:28:16 > 1:28:17the entire lot and the shells.
1:28:17 > 1:28:19PAUL: Can I taste the wine?
1:28:19 > 1:28:20There's none left.
1:28:26 > 1:28:28Well, that's all we've got time for on today's Best Bites.
1:28:28 > 1:28:30If you want to have a go at any of the delicious recipes
1:28:30 > 1:28:33you've seen on the show, you can find them all on our website.
1:28:33 > 1:28:35Just go to bbc.co.uk/recipes.
1:28:35 > 1:28:38There are loads of great dishes for you to choose from.
1:28:38 > 1:28:41So have a great week and I'll see you very soon. Bye for now.
1:28:41 > 1:28:42Subtitles by Red Bee Media Ltd