Episode 93 Saturday Kitchen Best Bites

Good morning and get ready to enjoy

some of Saturday Kitchen's finest food moments in today's Best Bites.

Welcome to the show.

We've taken a break from cooking live for the summer,

but it's a great chance to share with you

some of these mighty morsels of world-class food.

Michel Roux's sensational steamed poussin with lemongrass

and ginger came with deep-fried crispy roquette,

and it was delicious.

Tom Kerridge serves up braised shin of beef with cabbage

and caraway seeds.

He slowly braises the beef with red wine

and serves it with one very special carrot.

Well, he is one of the country's finest pub landlords, after all.

And if that wasn't enough, probably, in my opinion,

one of the greatest chefs of all.

Pierre Koffmann dishes up his trademark pistachio souffle.

It's an amazing dish, and you don't want to miss this chance

to see how it's done, you really don't.

Darcey Bussell faces her Food Heaven or Food Hell.

Would she get her Food Heaven, prawns with a spaghetti

and fresh tomato sauce?

Or Food Hell, oranges in a cake with caramel and orange sauce?

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

But first it's time to break out your woks

as Ken Hom's here with a Chinese New Year celebration dish

that's perfect for every day of the week.

Now, what are we doing, then?

OK, something really simple, we're going to...

-Yep, I'm going to turn that steamer down a bit.

-That's a good idea.

-Yep, OK.

-We're going to steam scallops,

so while I'm doing this you can actually help me

by chopping all these sorts of things that will go in the sauce.

-I've got lots of things to chop, then.

-Exactly.

-OK.

So, Chinese cooking is a lot of chopping, but very fast cooking.

-It is.

-And I'm going to steam the scallops in a heatproof plate.

There's some water inside the wok, like that.

And, er...

-Turn that up.

-There you go. You've got plenty water in that.

-Yes.

Cover that and let that steam.

And we're going to do this pineapple rice,

which I learned how to do in Yunnan Province, where I went with Ching.

We had such a really wonderful time filming in China...

-It was amazing.

-It actually was a lot of work, huh?

-It was good?

Yes, it was a lot of work, and it was quite intense, and...

-I learnt not only Chinese food but wine.

-Wine?

-From Ken!

No, it's the only thing that kept us from going crazy sometimes.

And, um...

Is it... Now, I always think of Chinese cooking

a bit like, sort of, Indian food - as in the country's split into

-so many styles...?

-Yes.

-You know, when you go to India, there's

so many different cultures and styles of cooking.

-Is China the same?

-Yeah, well, both of us, we learned a lot.

I mean, things that we never saw before.

Or even heard of. How people... Things that they made...

Sometimes I think Ching was sceptical, as I was,

where you say, "What's that?"

And we actually discovered a lot of good food and delicious dishes,

and spices and chillies - the array is really incredible in Szechuan

when we were there.

Now, where would people go if you were on their travels?

Cos David travels more than most.

Where would he go on his travels to find the best Chinese food, then?

-Oh, well...

-Ah!

-Ha-ha, that's...

-Do we keep it a secret, or...?

-That's misleading.

-Well...

I think you could go... I would say....

-No, actually, for me, it's the south.

-Yeah, for Ken, I think, Guangzhou.

-That's right.

-The Cantonese cuisine is just...

-It's probably the lightest.

-..amazing.

And in Szechuan we were so cold, it was unbelievable how cold we were.

It's so damp, and the Szechuan peppercorns,

-we understood and learned why people ate so much spices.

-Yeah.

Just to ward off the damp.

Right!

Now, er, when the pork is cooked like that,

I am adding a little bit of sesame oil and soy sauce to that.

So, what would be the common mistake?

We talk about that, when people are trying Chinese food at home,

it's that addition of sesame oil to fry meat...

-Yes, exactly.

-..rather than groundnut oil.

-Yes, but not...

You shouldn't cook with sesame oil, it's used as a flavouring.

Ginger.

We're going to put that in there, and cook that over a really high heat.

-Right, the scallops are there.

-Yeah, scallops are finished.

And what I love about this is how quick it is to cook the scallops.

-Yeah?

-And you should never overcook them, right? As you know.

-Exactly.

Well, often the little ones are quite difficult to cook

-quite quickly, so you...

-Right.

-..you need to get them...

And steaming is really nice, because it keeps it from overcooking.

-Yeah.

-And keeps them, moist. Now, we need a platter for that.

Yeah, I can do that.

Er, how about that one? That'd be very nice.

-No problem.

-OK.

And we'll... put the scallops on there.

Now, what we have for the sauce is, right there,

some rice wine, soy sauce, and I'm just heating up some...

-Do you want some ginger in there as well?

-..oil.

Y... No.

THEY LAUGH

-Are you sure?

-Yes. Yes, yes, yes.

-Everything BUT ginger, Dave.

-Yes, I want ginger.

-I thought you did.

-Sorry, sorry.

Thank you, I'm glad somebody's keeping...

It's old age.

HE CHUCKLES

All right.

OK, well that is... Stir this pork and ginger around,

and at this moment I'm adding cooked rice that is nice and cold.

And just let that cook over a very, very high heat.

-Now, see, we toss that.

-Yep.

-And actually... Right, thank you.

So, this is the precooked rice. We've got that there.

Yes, that's the precooked rice.

-And we're just getting it really, really hot again.

-That's that one.

That's good.

And let's put the scallops here, and we have this lovely corn,

which we're going to just take off...

So, why's it important that the rice is cold when you're doing this?

Cos if you're going to fry rice, it needs to be cooked first,

but if it's hot it will actually stick together.

And this is the mistake that a lot of people make

when they're actually cooking rice. Is that right, Ching?

-Yeah, that's right.

-Yes.

But if you're doing sticky rice then it doesn't really matter.

-Right.

-Cos it just sticks together anyway.

But any other rice, like Ken says, you know. It makes it really...

When it's cold and it hits the wok

it goes all nice and crispy on the outer edges.

-Yeah.

-So...

-And you want that nice sort of...

..wonderful...

-..smoky flavour that goes into the rice.

-I'll put that in there.

-Thank you.

-Right, this hot oil, what you're going to do

-is pour it over the top?

-Yes, right.

-Right.

-As soon as it gets hot and smoking.

-We're doing corn as well.

-Corn, yes.

Now this is also something...

I think Ching and I discovered that in China,

how popular corn is.

It's really interesting, because it comes from, of course, a...

Like chillies, it comes from the New World, and...

-the adoption of corn in China really changed agriculture.

-Yeah?

Yes, a lot of people -

to actually grow food in areas they couldn't grow food before.

Right.

What about doing stir fries and stuff?

Anything you'd ever attempt at home?

Well, I was saying to Ken before we came on air,

I had one of his woks back when I was an aspiring young racing driver.

That's why I love him. THEY LAUGH

No, but the thing I loved about it is, you know, one,

you could cook everything in it, and two, you could eat out of it,

so you didn't have to do the washing up afterwards.

So, when a single guy, just having left home with your mum cooking...

So, that was about the only time I did any...

-Saves washing up, as well.

-Yes.

-Right.

-Now, OK. Actually, you can cook that.

Right, what am I putting in here, now?

-Just a little bit of oil in there.

-Touch of oil, yeah.

Yes, touch of oil.

-That's in there.

-OK. Add your chillies.

-Chillies going in.

-Yes...

-Chillies going in.

-Yes.

I think this is the first time we had three wok dishes...! And the corn.

-That goes in.

-Yes. Oh!

JAMES COUGHS

THEY LAUGH

-COUGHS:

-It's frying, look!

-See, see...

-Can I pour that oil onto there?

Yes. It's all these young people...

KEN LAUGHS

JAMES COUGHS Oh!

-Are you sure you're all right?

-Oh, fine.

-You want a bit of sugar in there?

-Yes, yes.

-A little bit of sugar.

-All right.

And I'll tell you what the sugar's for, it's for the, um...

the chillies. That's enough. And...

-a little bit of stock.

-Stock.

Keep that moist. Salt and pepper.

JAMES COUGHS

THEY LAUGH

-I'm not...

-The chilli fumes hit.

-Black pepper, yeah?

-Yep.

-Ken is, like, immune to it.

-Yeah.

-I love how you're immune to it, Ken.

-Do you want some coriander in there, or not?

-I... Er, no.

-Yeah.

-Yes, no?

-Yeah, a little bit. Why not?

-Bit in there.

-That's fine.

-Want a bit in there?

-Yes.

Might as well. And...

OK, pour this over the scallops.

The sauce. Lovely. Beautiful sauce.

I think David would really love this.

-COUGHS:

-See, even the crew's coughing now.

-There's a lot of chilli in there.

-Just the thing to wake you up.

-Yes.

I think that's everything we've got in there.

Notice Ching are the only ones not coughing.

-COUGHS:

-Yeah, I know.

-And there you have it, your last one.

-Yes.

A good Scottish dish, here.

Well, you know, David, I'm half Scottish. My name "Ken", right?

-OK, lovely.

-So, that's the pineapple gone in there at the last minute,

-and the coriander.

-Yes, and if you are vegetarian

-you just don't put in the meat.

-Yeah.

-Simple as that.

Which is really what is actually nice about this kind of cooking.

Now, have you put light soy or dark soy in there?

-That's just light soy.

-Light soy sauce.

-Yes.

So, tell us what those three dishes are.

OK, dishes are steamed scallops with this wonderful, lovely sauce.

-Stir-fry spicy corn.

-Yeah.

-Fresh corn. And pineapple rice.

-Pineapple rice.

-Perfect. Three dishes, all done.

There was a little ripple over there.

-THEY LAUGH

-Sorry, I wasn't sure...

-Bring the pork over.

-A round of applause...

-Yeah.

But you've got to dive into this one, so... Tell us what you think.

-That's brilliant.

-These are quite spicy, David.

-Yeah, looks like it.

-Beautiful.

-I love the steam, huh?

-Yeah.

-Thank you.

-It's because they can't afford the heating in here.

-They're trying to save!

-Dive in, tell us what you think.

-Whichever one you want, really.

-Oh, I'm a fan of this pineapple rice.

Cos I had the pleasure of trying it

when Ken made the chicken with pineapple rice in Yunnan,

and it was amazing. So...

Well, I have to say, this sweetcorn's good for diets, innit?

-With chopsticks.

-Yes. KEN LAUGHS

Might take a while to eat.

-What do you reckon?

-Do you want a spoon?

-They're great, the streamed scallops.

-Mm, lovely.

And if nothing else, all that chilli will clear out your sinuses.

Coming up, I'll be giving you as masterclass in piping,

as well as making magical meringues for Neville Longbottom,

otherwise known as actor Matthew Lewis.

But first, here's Rick Stein enjoying some sizzling Spanish food

as he tours about the country in his camper van.

Today he's taking a look at one of the country's national dishes,

a paella.

I started my journey through Spain on the Costa de la Muerte,

the Coast of Death, in Galicia.

I'm using my friend's rather tired camper van.

I was looking for a saucepan - I haven't found it yet,

cos I thought I'd do a bit of cooking on the journey.

But what I did find is my friend's left all these tins

that, presumably, when he goes camping it's what he eats.

Sorry if I'm a bit snobbish,

but obviously there's baked beans and, um...

Baked beans. Corned beef.

Premium steak and kidney.

I don't know about this, I would just sooner buy locally in the market.

Baked beans. Evaporated milk.

Irish stew.

Chilli con carne...

I travelled eastwards through the Picos Mountains,

and along the north coast.

A part known as Green Spain, a place where it rains a lot.

I remember crossing Rioja and longing for the sun.

But more than that, I didn't realise how important the sea is to me.

In Catalonia I saw my first glimpse of it, and it was like, "Yes!

"This is more like it. This is the Spain I fell in love with.

"This is the stuff of good memories."

So, after driving for the best part of three weeks,

I'm here in Catalonia,

just north of Barcelona.

This is part of the Costas that has escaped the Benidorm treatment.

OK, the fishing villages have gone, and the buildings are relatively new,

and they don't make their money catching fish any more.

It's holiday-makers instead.

But I remember coming here to Caldetas in the early '60s

when I was 18 or so.

Here I discovered the unbridled joys,

or so I thought at the time, of drinking cava,

jugs of sangria and tucking in to chicken roasting on a spit.

This is a really interesting story about how restaurants really start.

About 50 years ago, this was a garage -

I was just looking for any signs of the petrol pumps.

And the guy that was running the garage...

A lorry driver came in one night and he couldn't find anywhere to eat.

I understand that about round here.

And he said, "Is there any chance of you giving me something to eat?"

And the guy said, "Well, I can cook you some rice and calamari,

"that's what I'm having."

And he did it, and the lorry driver loved it

so much that he told all his friends, told everybody.

People kept coming back and saying,

"Can we have some of that rice and calamari?"

And he thought, "Well, if it's so good,

"I might as well open a restaurant." So he did.

And 50 years later, it's enormous, it's famous.

It specialises in local Catalonian cooking,

and it's actually known all over the world.

Well, this is a very important moment,

because these are the first Montserrat tomatoes of the season,

and they're doing ever so well here because this is the most popular dish

in the whole restaurant menu, a salad made with these tomatoes.

Now, I was just looking at them, looking how misshapen they are,

and just thinking, "Would you see those in our supermarkets?"

I don't think so.

Well, I might be wrong.

Maybe, when this is shown there'll be supermarket shelves

groaning with Montserrat tomatoes. But they do make a wonderful salad.

So, cut out the tomatoes like so, add salt, and slice a white salad onion.

And then, for a touch of sharpness, a floret or two of pickled cauliflower.

Next, for a bit of heat, pickled green chillies.

You can get these in jars at your local supermarket.

And then a splashing of red wine vinegar...

and some chopped tomato.

The whole lot is drizzled with olive oil,

and that, along with the scorpion fish,

are the choice dishes on the menu today.

-Mm.

-Very good.

Oh!

That's...like the tomatoes one always dreams about in the Mediterranean.

HE SPEAKS SPANISH

He just said he thinks it needs more salt.

I was just thinking - I was just watching all that salt going on

and thinking, "OK, salt police, it's not my fault this time."

Well, this is the first time I've ever stood in a field of rice

ready for harvesting.

In fact, I've never tasted rice on the ear before,

but I'm just noticing how fecund everything is.

Looking around here, there's crayfish,

there's little tiny fish fry, there's crabs over there.

You sort of begin to instantly understand what paella is all about.

It was poor people's food,

and they added to the rice anything they could get hold of.

Judia beans, green beans,

anything they could get out of the rice fields,

rabbits, chickens, that sort of thing.

It instantly becomes poor people's food,

and all the more romantic for it, I think.

And paella - well, it's not only the most famous dish around here

and in all of Spain,

but also it's the way the rest of the world identifies Spanish cooking.

This is the town of Sueca, not far from Valencia.

It's the centre of rice in the region,

and all this dancing is the overture for its annual paella competition.

Something taken very seriously indeed.

I thought I knew what to expect.

I thought they'd be cooking lots of different paellas,

some with fish and seafood, some with sausage, maybe some with game.

But not a bit of it.

-Chicken, rabbit.

-Rabbit.

-And vegetables, from Valencia.

-Uh-huh.

HE SPEAKS SPANISH

'So, what they're saying is that they're all cooking with

'the same ingredients, all 40 of the chefs here.

'It has to be this way because it is, after all, a competition.

'And all have to cook over orangewood.'

We think that Valencian paella is the most international Spanish dish.

Products are the products we produce in Valencia, mainly.

Rice, vegetables, chicken meat, rabbit meat.

So, it's part of our culture, part of us.

I must say, what I didn't realise was that the point of cooking over

wood fire not only because of the gentle, uniform heat,

but also because the flavour of the wood gets into the paella.

I mean that, to me, says it all.

So, when they're all cooked to utter perfection,

they go off to the judging tent.

What they do there is beyond me. 40 paellas all the same?

How do they arrive at a decision? But arrive they do.

The secret of what they're looking for, I'm told,

lies mostly in the flavour, and indeed the colour, of the rice.

But also the caramelised crust at the bottom of the pan.

This should be slightly crunchy, and full of flavour.

I think that one might be on its way to a rosette.

And now for the moment of truth.

This is big news here. It's time for the number one prize,

the Ultimato.

ANNOUNCEMENT IN SPANISH

CHEERING

And it goes to a very popular duo, local boys from Sueca.

I bet their profit margins go through the roof in the next few months.

But it all goes to show that pride in local food is a good thing,

and it just makes me want to cook one.

Do you know, it's ages since I've cooked outdoors?

I mean, the last time I can remember was somewhere in Cornwall

on a windy promontory somewhere, where everything blew off the table.

I think that was the last day, we just thought, "Never again."

But obviously this is a bit different.

And paellas, or rice dishes like paella,

designed to be cooked outdoors.

And this one, very simple rice dish resembling a paella,

but my take on it, just with monkfish, a bit of saffron

and some red peppers.

So, first of all, I'm just going to cook the monkfish to colour it up.

Well, I'm not using orangewood, because knowing me,

I'd probably set fire to the whole valley.

But the Spanish use these special portable paella cookers,

and they work a treat.

Monkfish is great for this dish, because, as the Spanish say,

it's "duro" - hard, or firm.

I've sprinkled them with pimenton, great for colour,

even better for flavour.

I'm just going to sear them on both sides,

and in just a minute or so they turn a saffrony-gold.

Very appetising.

That's the moment I take them out

and start to cook the real point of this dish, and that's rice.

But first, chop shallots and garlic.

I was going to make a paella, but after seeing all those experts

making a true paella of Valencia, I thought of this.

I add some more pimenton

and also some chilli flakes for just a bit of heat.

Now tomato.

I'm taking my time over doing this little phase,

because I'm trying to get a bit of a crust on the bottom.

It's called in Spanish "socarrat", and it's the sign of a good paella.

This isn't a paella, it's a sort of paella without the fancy bits.

But what I really like in a paella

is the rice and the pimenton and the saffron,

so it's really all about that,

with a little bit of monkfish and a few roasted red peppers.

I poured in some fish stock there.

I made it with the bones and the head of the monkfish. Now for the rice.

And this is the most popular one. It goes by the name of "Bomba".

The grains swell up and really hold the flavour of the stock,

without going creamy and breaking up like a risotto rice.

Well, I've just added saffron powder, there.

Now, I think saffron powder's a mixture of saffron

and just some food colour, natural food colour.

And I've picked up this tip, really,

that you don't use complete saffron because it's too strong.

You don't want to use all saffron,

because it gets sort of medicinal in its flavour.

So, a bit of yellow colour is fine.

Now slices of roasted and skinned red peppers.

They're really sweet, and you can get them in tins.

It's funny, but everything I seem to cook over here

is the colours of the Spanish flag.

I mean, you've got yellow everywhere in saffron,

you've got red of pimenton,

you've got red of peppers, you've got red of tomatoes.

Yellow and red everywhere, but it seems to match, don't you think?

This is the moment the rice starts to work its magic and swell up.

A Spanish lady once said to me that when the rice has had a good drink

he needs to sleep in the oven,

and only the should he come out to the table.

Well, this rice is nearly ready,

and it's time for the fish to go back in

while there's still a bit more of the stock left for the rice to drink.

Interestingly, and I think this is really important,

the Spanish say you never eat paella at night,

and for me it's not an evening dish, it's too filling.

It's something you really look forward to at lunchtime,

with maybe a glass of cold red wine.

So, it's just about there.

Now, I'm just going to turn the heat off

and cover it for about five minutes.

Just make sure that rice is really nice and dry.

So there we are, the moment of truth.

I know it's going to be good,

because I can hear the sticky sound of the rice

coming from the bottom of the pan.

I've never cooked it before, but I'll definitely be cooking it again.

I add a bit of creamy and very garlicky aioli,

which goes so well with the rice.

Yep, this will be in my top ten.

I'm pretty sure it'd be in a lot of people's top ten, too.

Now, this week's masterclass,

I thought I'd tackle something

I know quite a lot of you struggle with, and that's piping.

It's one of those things that requires a little bit of practice.

And actually it's quite simple once you master it.

First of all, I'm just going to show you with meringue.

Now, you can either use a piping bag -

a lot of plastic piping bags now - or the cloth piping bags.

But we use the plain ones.

The nozzles come either metal or plastic, different shapes and sizes.

It depends what you want, really.

These different effects as you pipe it,

and I'll show you that in a second.

Now, the secret of doing this is to fold the piping bag over first,

in your hand. That way, this hand and this hand stay clean,

and you don't get loads of stuff dripped over it.

And if you just fold it over like that,

when you put the mixture in, you've got something to scrape it off.

Which is what we want.

Now, depending on what you want to do,

and pipe, depends on what size nozzle that you use.

-Right?

-All right.

-Or have I gone beyond it already?

You're already making it look so easy,

and it's going to be a disaster if I have a go.

-JAMES LAUGHS

-You are going to have a go, yeah.

But it's actually pretty straightforward.

Once you master it, the technique is the same for anything.

So, you fill it up with this meringue. All right?

Now, this one, which he'll show you on that one,

is almost like a teardrop sort of shape.

You can see that on there?

-Teardrop shape?

-Yep.

And you use that with the point of the teardrop pointing up.

And then this is where you can pipe all these different patterns.

Now, if you've got a convection oven at home...

-Convection oven at home...

-Yeah.

-That's one that makes a buzzing noise when you switch it on.

-Got it.

Then you need to put...

Stick the mat down,

cos otherwise it's going to look like the national lottery,

with balls and meringues flying around all over the place.

And what you do is, you pipe this up-and-down motion.

All right? So as you're doing it...

Because you want the points to be the shape of what you need.

Very good.

So, you can just - as you're going up, you're going up and down,

up and down, and you pipe this.

Now, this, I would use for things like lemon meringue pie.

-I would use that sort of...

-Yep.

..shape nozzle for.

This one, which is the plain nozzle, you can use for discs,

and then you can use it for discs, small, like, macaroon pieces,

but I'm going to make these little meringue mushrooms,

so we need a base and a top.

And it's two techniques how you do it.

The base are points,

and the way they get a point is to actually pipe it vertically,

press it, stop piping and lift the bag at the same time.

So, you stop piping, lift the bag up, and you get these points.

-OK.

-And as they go up, you see?

-Mm. I could do that.

-Now...

-The macaroon bit...

-Why not?

-..is the opposite way.

So, the macaroons you then pipe on an angle,

and you would do this for meringue shells.

And at that point, where you stop there, you stop piping

-and flick the nozzle up.

-Oh, yeah.

So, you pipe on the side.

And you're generally...

The left hand is moving, the right hand is squeezing the mixture out.

I'm left-handed, is that going to be different?

Complicates matters extremely, yeah.

I'll just do it the way you're doing, it's fine.

This bit is the discs.

And this is where you need hip action.

MATTHEW LAUGHS

There's pastry chefs all over the country doing this all the time!

-All right.

-But to do the circle you've got to sort of...

-LAUGHS:

-You've got to be kidding!

Don't laugh, you've got to do it!

So, to make the circle you've got to rotate...

Come on, move a little bit... See, you're very good at dancing.

And rotate on your ankles and your hips.

Move your hips, come on, come on.

-Come on.

-Like that. And you just keep...

-I bet you're good at this.

-And you just keep...

-Yeah, no trouble at all.

Well, you can't do it, otherwise.

So, you've just got to, basically, rotate those hips, you see?

HE CHUCKLES

Like that. You don't pipe it in a jacket.

It is my jacket, anyway.

So, you can have a go, while I build this up.

-Oh, brilliant. OK.

-So, do whatever you want.

All right. I've forgotten everything, now.

Right, so what've we got? We'll do this, er...

-Do that one.

-Yeah, yeah, OK. We'll just squeeze out...

-Yeah.

-And then... Like that, something like that?

That's all right, yeah.

Yeah. More like wizard hats than mushrooms, innit, really?

-Oh...

-But they look good. They look good.

-Now do the other ones.

-All right, that's the side one, right?

-Yeah.

No, that didn't go well.

Is that... What does that look like? It looks like a slug.

Looks like something a dog's just left over in a park.

-It does, doesn't it?

-Leave it at that.

Anyway, you bake them in the oven, but that's how you do it.

We cook these, and you end up with different shapes,

and once you've mastered the technique, you can make these.

These are wings,

-and you can make meringue swans by sticking these wings together.

-OK.

So, you've got loads of different shapes.

I'm going to build up this little simple dessert

using meringues, cream and strawberries.

So, first of all, congratulations on, you know,

getting tons of work straight after the movie.

It must be a great blessing for an actor.

It's a relief.

It's nice to have work, and particularly

-coming off a film like Potter, starting at such a young age.

-Yeah.

Isn't it quite difficult,

because sometimes you get stereo-cast in a role,

-or is that helpful, or...?

-Um, yeah, I mean, absolutely.

I did it for ten years,

so it was always a worry of becoming typecast, or whatever.

-Yeah.

-But, um...

That was obviously the main concern, but I've quite enjoyed the challenge

-of coming out of it and trying to do other stuff.

-Yeah.

And I've been very fortunate that the roles I've been given since then

have been quite drastically different.

Well, they have been very different. I mean, tell us what you've done -

straight afterwards you were in Agatha Christie, weren't you?

I did an Agatha Christie play, yeah, um...

-I wanted to do some theatre, really, I'd never done it before.

-Right.

Didn't go to drama school, having started acting at five.

I guessed that, they didn't really have that at five years old.

Not really. So it was a way for me to just have a go at it, really.

Is that's what... I mean, you started at that age, is that...

You wanted to... That was something you wanted to do,

you knew what you wanted to do at that age, or...?

It was my brother Anthony who did it.

He was an actor, and he started when he was about eight years old,

-and I was about two.

-Right.

-And, um, my mum...

Cos he's been in, sport of, Torchwood and Touch Of Frost...

Emmerdale, stuff like that.

And I had to, sort of...

My mum had to chaperone him, him being under 16.

I got taken along and just sort of grew up on TV and film sets

while he was doing it.

I decided that....

I think the story is that I just assumed that's what everybody did.

-Right.

-So I wanted to do it as well.

He had an agent, which was sort of a performing arts school,

but it was just for an hour a week, a lesson.

I asked his agent if I could join.

She said, "Oh, he's too young, too young, too young."

Got to about five, apparently I'd nagged her so much

she just sent me for an audition, which I ended up getting.

What was the conversation like between you and your brother

when you got the Harry Potter job?

My brother's been fantastic with it.

I mean, he was doing really well at the time already

and he was really a great inspiration for me.

-Here's the little mushrooms.

-OK.

Now just to finish this off, you can dust this with...

Well, you can dust this with cocoa powder if you want.

This is a little homage to Gennaro. Little bit of mushroom on there.

Oh, bless you.

Did you see my concentration when I was trying to do all that?

And you've just done all that while talking to me.

A little homage to you, we've got these little red sprinkles

that you can just put on as well. So these could be, you know...

And these are becoming really trendy as baking

and cupcakes have become more trendy as well.

But great for kids those little sugar red sprinkles.

-I don't know how on earth you are going to eat this.

-Neither do I.

You've got to eat that all as well.

I think it's probably easier if I just put that on there,

that on there and you have strawberries meringue and cream.

-How's that?

-That's perfect, thank you very much.

-It is so beautiful. Well done.

-Nice and simple, there you go.

All the piping techniques in one, there.

Now, if you'd like to have a go at making those meringues

or indeed any of the dishes from today's show,

then just log on to our website...

You'll find all the help you need.

Now we're not live today so instead we're taking a flick through

the fabulous back catalogue of Saturday Kitchen recipes.

And next up is someone who I consider to be a bit of a legend.

It's Michel Roux Senior.

Now, he's taken a detour from the classic French cooking for once.

He's looking to Asia for his inspiration. Watch and learn.

-Welcome back, Michel.

-Thank you.

So on the menu for you something not French.

Poussin scented with ginger and lemongrass.

And something... You love this sort of region in the world, don't you?

Mmm, Asiatic pan - beautiful.

Right, so what do we need for this then, first of all?

-Well, poussin. Two baby chickens, spring chickens.

-Yeah.

-Two babies.

The very important part is you've got to take as well

the little wishbone part.

-Right, so these are the little baby poussin.

-Baby poussin.

So what we need, very little ingredient... Oh, you're moving fast.

You are doing already the ginger.

HE LAUGHS

So I'm going to do the lemongrass.

I mean, although we're using ginger...

You were the one that really... certainly one of the dishes

at The Waterside you've never really taken off - the lobster and ginger.

In that dish, yes, I've been using ginger for at least 25 years.

So we've got the poussin, now we're stuffing the poussin

-with the ginger and the lemongrass.

-Right.

About half. And we're putting it into the steamer.

Underneath the steamer I've got one litre of water with a bit of salt.

Just a little bit of salt, that's all.

Cos we're going to utilise the liquor from this as well.

Yeah, we're going to do a little broth -

a light sauce, or miso as they say in Japan.

-Right.

-And we're going to cook the poussin for about 15 minutes.

The poussin are about 350 grams. They just go in there gently.

So now we take the one which we put on the stove.

Well, you do it, obviously.

There's a sink in the back to wash it out.

You're moving. That's very good, well done.

That's the poussin which we've just put on

15 minutes ago on the steamer. They cook. Lovely.

So you're going to...if you don't mind, that's marvellous. Thank you.

Good.

I am going to cut the legs and the breast.

If we go back to Japan, we've seen so many things in Japan. It was lovely.

And you know, doing it with people, chefs, who are one-star,

two-star, I'm going to one-star, two-star Michelin star...

Yes, you put the broccoli in there, that's lovely,

the floret just for two minutes though.

-You know that.

-Yeah.

-You read the recipe, didn't you?

-I have done.

-Yes, you do. Oh, no!

What's that?

Oh, God. He's a star.

I said that I would... I said that I would bring this.

Yeah, you know something? I don't know where you got that.

Where did you get it?

Well, the thing about it is, Michel has...

There's of a golf tournament going on and I entered it once.

2009, was it?

-Don't remind me, please. Don't remind me.

-2010 at Wentworth Golf Course.

-Oh, my God.

-I entered the golf tournament and I won.

-Yes, he did.

-So last year I, yeah... I didn't play very well.

No, last year, no. You had a break.

But this year I played really well and I won again.

You know something? His name is going to be...

There's not going to be enough space for you now.

I believe if you win it three times, you get life...

-food for life at the Waterside.

-LAUGHTER

-I didn't know that.

-Yeah, well...

You better talk to Alain, you better talk to my son on that one.

No, it was a fantastic golf day.

You play superbly well and you deserve the first prize.

And your team won too. I mean, I never seen anything like that.

I should have scissors there, but I can't see it.

-What you didn't realise, we had Nick Faldo on the second hole.

-Oh, yes.

To play in the last round.

No, but you did fantastically well and we had a lovely day.

A bit of rain but who cares about the rain? We are in Britain.

-We do get rain sometimes.

-Right, so you've got the rocket.

You want me to deep-fry this rocket. So you don't wash it.

-You are talking a lot. May I say what I'm doing?

-Yes, carry on.

I'm putting the poussin and the bones, the carcass,

in bouillon, you see?

-Yup.

-Cos that's going to flavour. That's my miso.

I'm going to put that behind because it's dirty now.

And I'm not used to wash anything in my kitchen. No, not me.

LAUGHTER

I'm not stupid.

-Right.

-So the breasts, we put them away just there.

And the legs you're going to cook them, fry them.

I've got... Where is my oil? Is that the one?

-No, that's not the one that I want. Sorry.

-This is what happens.

When you give him a bottle in the morning, this is what happens.

-Ah, that's better.

-Right.

-Look at that. The fried rocket.

-The broccoli's ready.

Right, the sauce for this, you want me

to pass this sauce through a sieve, don't you?

Yeah, you need cornflour. Cornflour...

with a little water mixed, please, thank you.

-Yeah.

-Thank you, Chef.

-I'm doing it, yeah.

The problem with him, you've got to tell him two or three times

the same thing, you see.

Gee, it's like...

He's too busy thinking about his chat-up lines.

You know, he may be good at golf, but...

Just put this in there.

SIZZLING

It's splashing.

-Right, so you're going to crisp up the legs.

-Yes. You can see that.

That's why...

This is why I told you to put a clean shirt on a few minutes ago.

Lovely.

-So you want me to just slightly thicken this sauce, yeah?

-Yeah.

Yes, please.

Now, the rice.

That's my little Thai rice.

Which has been steamed... Oh, you made a mess again.

It actually wasn't me, that. I'm just cleaning up after you.

Oh, yeah? Thank you. Sorry about that. I didn't see it.

I did something without seeing it.

-The Thai rice.

-And you thought my dish was difficult.

You saw it, Michael, didn't you?

And the rice. Long grain rice, Thai rice, cook 15 minutes, steam.

Yes, Chef. Just plain. Lovely.

Now my plate for the presentation.

-Is it going to be ready, what you're doing...?

-Yeah, it's fine.

-It's ready.

-..or have I got to wait?

THEY LAUGH

You know, really, seriously...

Oh, that's better. Good. We're getting there. We're getting there.

Look at that.

-Let me just take that.

-Yeah, take the cup away. But you know something?

-Carry on, Chef.

-You upset 40 people on that day.

All the other golfers, they don't like you any more. You know that?

Even the guys of your team. The team won because you did so well too.

So rice. I love feeling my rice with my hand.

I know that some people think that maybe it's not right, but it is.

And fragrant rice is beautiful.

So be generous, just put your rice on the... That's for two people.

Then you put a little breast of the baby poussin there.

And one, one.

That's it. And that's it. And then you put the legs. Crispy legs.

So you've got two textures. Soft, the breast, and crunchy, the legs.

-Then you've got the broccoli.

-This kitchen is a mess.

-Yes, it is.

It was not a mess before I started.

We are in HD now, we're supposed to clean up as we go, look.

No, no, you are but not me. I'm your guest.

THEY LAUGH

I'm a visit... I was a visiting guest,

I don't think I'll be invited again.

Yes, yes, it's a bit like GOLF. But anyway, go on.

Normally, what you do, you do tempura style,

so you take your things like that, you just do like that. You see?

You see what I do? I move my...at the same time.

-A bit of sauce, the sauce is ready?

-The sauce is there.

So I've just thickened up the cooking liquor with a little

-bit of the cornflour.

-With the cornflour.

And you put the sauce... It's very important.

You don't put the sauce on the leg because the leg must remain crunchy.

On the breast. On the breast. Have you got the bowl?

-Just moving that out the way. Yeah.

-Please, and the bowl.

-The bowl is full of sauce, it's there.

-It's already done, good Lord.

So tell us what that is again.

Poussin scented with ginger and lemongrass. And that is our dish.

-Done.

-Light and healthy.

Can we exchange this? Can I take the cup?

-Lord, what is he doing again? Look at that.

-Dive into that.

-Tell us what you think.

-Oh, my God.

-I don't know where you start with it, really.

-Do you have a fork?

-I do.

-But the sauce that you made out of that, that's just the liquor,

-the bones that you had left over.

-Just the bones and water and...

But the flavour, obviously of the ginger

and the lemongrass is fantastic. It's a very healthy, very light dish.

Prepare and cook in no time,

especially if you've got James Martin with you.

And you need about three hours to clean up the stove afterwards.

-Well, that's the difference.

-It tastes delicious.

-Mm.

That dish would be great for a summer-time supper in the garden.

Now, if you like baking, this will be right up your street.

It's Lorraine Pascale with some easy baking ideas.

So where to begin?

Well, this is all about easy, so I'm going to tell you the simplest

and quickest think I know how to bake -

Parmesan and poppy seed lollipops.

Sounds crazy, but they're the perfect canape.

And then soda bread.

No kneading, no rising.

Home-made bread does not get any easier than this.

And neither does French patisserie... Well, my way.

Blueberry and lemon cream millefeuille.

Sounds scary... (But it isn't.)

Then I'm going to demystify shortcrust pastry

with my foolproof recipe.

And it's fantastic in a fig, cream cheese and mint tart.

And then for the big finish an incredibly easy chocolate cake.

I like to call it the "I can't believe you made that!" cake.

Because that's exactly what people say when they see it.

For me, one of the quickest

and easiest things to bake are Parmesan and poppy seed lollipops.

They're these really cool canapes that are ready in an instant.

Well, almost.

These will be a real feat of baking engineering.

I'm just going to start with 80 grams of Parmesan.

And then on almost the finest grater, just grate it right down

so you've got a nice pile of finely grated cheese.

And I find that this is the only cheese that works really well.

And then seeds. Sesame seeds, you need one teaspoon...in a bowl.

And poppy seeds.

Then just add your Parmesan, give it a quick mix.

I just love poppy seeds, they give it crunch.

And the black flecks look really good.

I've got a baking tin here, lined with baking parchment,

and a cookie cutter.

Get the Parmesan mix and sprinkle it on.

You want a very fine layer, not too thick.

And pull it off. Then take one of these. That's a lollipop stick.

You can get them on the internet, of course.

Pop it into the centre of the circle. Little bit more Parmesan mix.

And that's it. I'll just get on with the rest.

That's the last one done.

Now, the hardest thing about this recipe is making sure

they get into the oven without bumping them and ruining the circles.

So these need to cook for about five minutes at 220 degrees.

So, I was thinking, how am I going to serve these lollipops?

And I was watching TV the other day and they had this restaurant scene.

And they were serving these prawns on sticks in this Perspex box

and I thought, "That's exactly what I need."

So I got on the internet, had a little search.

Couldn't find one anywhere.

So I just bought a box and drilled the holes in myself.

So I'm just going to take these off the baking parchment

and push them into the holes.

Now, they should come off easily,

but if any get stuck I always take my palette knife,

it's my secret weapon in baking,

and then just slide it underneath.

You know, I've used Parmesan, sesame and poppy seed,

but you could use Parmesan with paprika

or sprinkle some fresh thyme over the top or some sliced nuts.

Just anything, really, to make it your own.

So there you are. Parmesan and poppy seed lollipops.

Easy as you like.

Sometimes when people think baking, they think,

"Complicated processes, lots of ingredients and loads of equipment."

But for me, baking is about keeping it simple.

Most people say, "I don't have time to make bread."

But this bread is the most effortless bread you could ever make.

It needs 370 grams of plain flour.

It's a really simple soda bread.

And there's no kneading, no yeast, no waiting around for it to rise.

You just bung it all in a bowl, give it a quick mix

and then into the oven.

And 130 grams of wholemeal flour, make it a little bit healthy.

Teaspoon of bicarb.

And a teaspoon of salt. Make a little well in the middle.

And 40 grams of butter.

And then buttermilk. I need 340 grams of this.

Buttermilk is basically a soured milk.

You can get it in most supermarkets. OK, and treacle.

The best way to get this off the spoon is dip it in hot water.

Leave it in there for a few seconds. And then into the treacle.

Look at that lovely colour,

and it's all right to get a bit messy with this.

Plonk it in and let it slide off the spoon.

Mmm.

And then give it a good mix. It's like a cake batter, almost.

Just make sure everything's nicely combined

and squeeze it round the sides.

I did say no knead, but you do need to

get your hands in for a minute just to bring it all together.

So a bit of flour.

And then just squidge it together.

And then on to the surface.

And bring in the edges, just fold the edges together.

Get a nice little parcel.

And then round in a little ball.

And then take your wooden spoon...

and flour the end.

So a bit of flour on the top gives it that lovely bakery look.

And then this goes into the oven for 30-40 minutes at 200 degrees.

See? Easy.

MUSIC: "Sweet Dreams" by The Eurythmics

# Sweet dreams are made of this

# Who am I to disagree...? #

Wow. These look incredible.

There's eclairs, fraisiers, Napoleons.

Admittedly, these have been made by experienced chefs,

but there are pastries like this that you can make at home.

The good news is, you don't need any fancy kit,

and you can buy the ingredients anywhere,

and you're guaranteed that whole wow factor thing.

I find that the simplest ingredients always make the best patisserie.

-Thank you.

-Thank you.

Right, French pastries to bake.

I love millefeuille. It's a classic pastry from France.

And you can fill them with whatever you like,

but I'm going to use a lemon cream and blueberries.

I took a shortcut with these and used shop-bought puff pastry.

Let me tell you how I made them.

I just rolled the pastry out as thin as possible

on a board dusted with icing sugar.

And using a ruler cut out 18 rectangles,

about nine centimetres long and five centimetres wide,

with a pizza cutter.

Then I put them on a baking tray, sprinkled them

with lots of icing sugar and put them in the fridge to chill.

After half an hour, I put them into a 200-degree oven for five minutes,

sprinkled them with more icing sugar

and baked them for five more minutes,

until the pastry turned golden brown.

Well, you can really see how these have puffed up in the oven.

The name millefeuille actually means 1,000 leaves.

I can't see them, but I know they're in there somewhere.

I'm going to layer these up with some lemon cream, which is

just so easy to make.

Just put 165 grams of whipping cream into a large bowl,

add 25 grams of icing sugar and the seeds of one vanilla pod.

Now whip the cream until it just starts to thicken.

Add the zest of one lemon

and a squeeze of lemon juice then fold it into the cream.

OK, this is my favourite bit - piping.

Give the bag a twist at the top and then just do blobs.

This is the bottom of the pastry. It gets three layers.

I just love piping, it's one of my idiosyncrasies.

It's actually really easy to do - just put the nozzle down,

squeeze and then stop squeezing and lift.

And if you don't have a piping bag you can easily just use a knife

and spread it on that way.

But I love the way the little blobs look in this.

And then just take some blueberries and just plop them...

..on the blobs.

It's quite funny, cos when I was working in restaurants

none of them made their own puff pastry.

All of it was bought in.

So there's no feeling guilty about using shop-bought puff.

So then just take the middle layer and it gets a squirt underneath,

just like glue.

And then place it on the bottom. And then another one.

Just a squidge...

on top and press it down.

Now, that is a very elegant dessert.

Just put a splodge on your plate, your serving plate.

And then place the millefeuille on top, like that.

And then when you're carrying it around, it won't wobble over.

OK, I'm going to get on with the rest of them.

That looks beautiful.

You're going to make a lot of friends with this dessert.

Sprinkle them with lots of icing sugar.

So there you are - millefeuille. French pastry, easy as you like.

Now, I know the thought of making shortcrust pastry often sends

a shudder down most people's spines and that you can buy your own,

and sometimes if I'm really rushed I do,

but my shortcrust pastry recipe is so easy to make in a food processor.

It's buttery, crumbly, totally lovely.

You just tip 250 grams of plain flour into the food processor,

add 125 grams of cubed, cold butter

and blitz it until it looks like breadcrumbs.

Add two egg yolks, which makes the pastry really rich,

and then a pinch of salt.

Give it a quick blitz.

And if it starts to look dry, just add one to two tablespoons of water

and blitz it again until it forms a rough ball.

Then squidge it together and cover in cling.

So that's the pastry made.

Now at this stage you can chill it, freeze it

and make it into all manner of sweet and savoury dishes.

But what I've got in mind is a very unusual main course.

The fabulous - well, in my opinion -

fig, cream cheese and mint tart.

I always think shortcrust is a patchwork pastry cos it always falls

apart and you're always patching it together when it's in the tin.

Well, that's OK, it's just very crumbly.

OK, and again the palette knife - good if it's sticking.

Slide it underneath, like that.

And then...

..carefully fold it over.

So just lay it over the tin and very gently...

There.

OK, now ease it down.

I like to get a little ball of pastry

and then use that to get it into the corners.

That way I don't stick my finger through.

Take a knife.

And just cut off the excess.

See there's a piece there that's not looking so good,

so I'll just take a bit of the patchwork

and gently push it in there.

So I just take a wooden spoon, bit of flour,

and then go all the way round in the groves.

It gives it a lovely finish when it comes out of the oven.

OK, that's good.

So this is going in the fridge now for 15 minutes

or until it's nice and firm.

When the tart shell is rested, it gets blind baked,

which means baked without a filling.

Get the baking paper, slightly bigger than the tin, and scrunch it up.

Then unscrunch it and line the tin with it.

And you do this because it helps the paper sit more snugly in the tin.

Fill it with baking beans or dried beans to weigh the pastry down

so you get a nice flat base.

Get it into the oven at 180 degrees for 20 to 25 minutes.

OK, so the tart is cooked, now to make the filling.

It's such an easy filling to make.

You need 260ml of cream.

I'm using a whipping cream, you can use double cream.

You just want to whisk it until it starts to stiffen slightly.

The beauty of this is that it's a no-cook filling. It's just so fast.

So I'm adding 165 grams of cream cheese.

And then mix it all together. You want it to all be incorporated.

It looks a bit lumpy at first, but then it'll go smooth.

OK, then I need a tablespoon of Marsala.

Optional, of course.

But Marsala is my favourite ingredient.

Just smells so good. And the beauty of it is that it keeps for ages.

It's a sort of sweet fortified wine from Sicily.

Then some honey - three squidges of honey.

Gives it lovely sweet flavour.

Just dollop that into the case.

Make sure all the bottom of the case is covered.

All right, now that's ready for the figs.

So these figs are going to get cut into quarters

and then laid on top of the tart.

It really is such an easy, simple topping. And it's so, so stunning.

Start lining them up. And it's all how you present them.

I just think that looks so pretty when you have them

standing upright - that lovely red and green together.

OK, now for the next 15.

We need some mint. Snip some over the top.

And you can also use basil - ripped basil -

over this, but I just think mint goes beautifully.

And lastly, some pistachio nibs.

OK. That's ready. So easy.

Mmm. Looks incredible.

-OK, who's first?

-It's too good to eat.

Thank you. Thank you, thank you.

-Thank you.

-Wow.

-Mmm.

-Mmm.

Oh, my goodness.

SHE LAUGHS

-That's divine!

-Really, really good.

There'll be more great ideas from Lorraine on next week's show.

We're taking a break from cooking live over the summer,

which gives me the chance to share with you

some of my favourite recipes from the archives instead.

So still to come on today's Best Bites -

Nigel Haworth and Adam Byatt helped

christen our brand-new hobs last year.

But which but which one grabbed that first pole position

on the omelette challenge board? Find out a little bit later.

Pierre Koffmann has inspired so many professional chefs over the years.

His pistachio souffle recipe has been copied all over the world,

but here's the original one in all of its green glory.

Miss it at your peril.

And Darcey Bussell faced her Food Heaven or Food Hell.

Would she get her Food Heaven -

prawns with my spaghetti and fresh tomato sauce,

or her dreaded food hell -

oranges in a flourless cake with caramel and orange sauce?

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

Now, though, it's time for Tom Kerridge

to show us why he's got two Michelin stars

and the title of Greatest Pub Landlord in the World.

He's making a Sunday lunch special of braised shin of beef

with a carrot. Yes, I did say carrot - not carrots.

So, have a look at this.

-Good morning, James

-Great to have you on the show, Tom.

-Thank you very much.

-So, what are we cooking?

-A dish from the Hand and Flowers.

-Do you know what?

This is one of the first sort of dishes that we had

when we first opened. We are all about flavour and profiles of...

of big, strong, punchy flavours,

and this time of year is perfect for this.

So, it's a shin of beef with some braised carrots and some cabbage.

Sounds good to me. Now I'm going to fire up the pan...

You fire up the pans.

So, I've got here some shins of beef.

They've been marinated in red wine for 24 hours.

They've taken on this lovely, lovely colour.

These have got the bone out, these ones.

The bone out, yeah. You could do it with the bone in,

but when we braise it for...

We're braising it for about three-and-a-half to four hours,

and if you braise it for that sort of length of time,

if you have the bone in it, the bone marrow that's in it...

Like an osso buco, the classic Italian osso buco,

the actual bone marrow kind of disappears.

So, what we want is the just the nice, big lump of meat.

We use shin because it's got such a lovely texture

when it's cooked for such a long time.

It breaks down, keeps it nice and moist.

It's got lovely layers of fat through it. It's absolutely delicious.

Now, the red wine that you've just put in there...

It's just your standard red wine that you've got?

This is just standard...standard, standard red wine.

And we've just put it into the pan here.

We're going to bring it up to the boil and what we're doing is,

where it's marinated, it's taken on a lot of the protein

and a lot of the blood from the beef shin.

So, we're going to bring it up to the boil and all that scum,

I suppose, comes to the top.

And then we drain it off and then we use that for braising.

Right, OK.

OK. So...

We have some veg oil, just plain veg oil, going into these two pans.

One is for colouring and the other is for mirepoix.

-You've chopped me some carrots.

-Yup.

Some carrots, some celery.

Do you want a bit of ginger chopping as well?

I do want ginger. So, we're using a few spices going through this mix.

We're going to use some star anise,

we're using some caraway and we're using ginger, whole ginger,

with the skin on, gives it a really nice heat.

Garlic. Now, it's quite unusual putting ginger

in a classic dish like this.

I mean, yes, it is.

But what is does... It's not really an Oriental kind of flavoured dish.

What that ginger does,

it gives it a nice wintery warmth to the casserole

that we're making - to the actual braise.

Nice colour on the beef.

OK. So, we have some ginger, some onion...

We're putting in some bay leaves.

There's about five bay leaves going into here,

and then a big sprig of thyme.

OK. We're just getting a little...

We sweat it off more than colour it.

What that does is just releases all those flavours.

Do you want me to do that and you can explain these carrots?

-You can do that for me.

-We've bigged up the carrots.

So, the Hand and Flowers carrots

are something that have been on pretty much from the beginning.

And it is...

The way that we cook these carrots is like the vichy style,

like vichyssoise style, but it's slightly different.

We put star anise in it.

So, if we get star anise...

Star anise is these little things here.

You use the whole star anise - quite a lot of them as well.

Yeah. It's all that flavour we're looking for.

That's the thing that makes the carrot very, very special.

Along with a huge amount of flavour from sugar, salt and butter.

Star anise would go in and then the carrots would go in,

and the point of this is we're going to braise them.

They're cooked...

I'm not really into that al dente kind of veg.

I'm really more into making sure that everything is cooked

and tastes proper.

So, with that, you can see here...

On this, the red wine,

the scum's beginning to come to the top.

We're just going to skim that off.

You've got the lovely smell of the red wine coming up.

Looks good so far.

Carrots are braising and we cook them for a long, long time,

and then we reduce the liquor right down.

What happens is, the sugar and the butter kind of emulsify,

and it will give a beautiful glaze to the carrots.

So how long would you cook that for, as it is?

Do you know what? It can be anything between...

I'd say it's up to 40 minutes, maybe an hour.

And then we end up with that one there.

And then we end up with that one there.

So, you get a nice colour on this beef.

If we had a bit more time, we'd get a lot more colour on it.

But what happens is, the red wine, it begins to colour it immediately,

so it gives that lovely flavour.

In goes the red wine.

And then, on top of that...

I'm going to use some beef stock.

Now, this is beef stock that comes from...

This is supermarket beef stock but you can make your own.

You can use dark chicken stock, you can use veal stock,

just as long as it's flavoured. Don't use fish stock -

that's wrong.

-Lid on.

-Lid on.

And then it's going to go into the oven.

Do you want me to cook this cabbage?

That would be wonderful.

Do you want...?

Are you going to use cumin seeds in those?

No, caraway seeds.

So, we've got caraway seeds, flavour of caraway,

we've got star anise and we've got ginger.

So they're all like winter warming kind of spices.

OK. So that goes into the oven

and we're going to braise that at around about 140 degrees.

Maybe...130, for about three-and-a-half...

-..to four hours.

-Looks good to me.

-Just until it's cooked.

And then we leave it...

So the secret of it is you use that marinade but you're...

It's the boiling it that's the key to it,

to get rid of all that stuff on the top.

That's it, exactly.

And then with the braise...

We're just going to add a little bit of this sauce to a pan.