0:00:02 > 0:00:05It's time to get inspiration from some of the best chefs on the planet.
0:00:05 > 0:00:07This is Saturday Kitchen Best Bites.
0:00:28 > 0:00:31Welcome to the show. We've got some very eager chefs lining up to cook
0:00:31 > 0:00:34for some very ravenous celebrity guests for you this morning.
0:00:34 > 0:00:37Ashley Palmer-Watts grills cured mackerel and serves it with
0:00:37 > 0:00:41pickle lemons, roasted cucumber, broad beans and peas.
0:00:41 > 0:00:44Tana Ramsay creates a one-pot wonder for all the family to enjoy.
0:00:44 > 0:00:47She makes a chicken and butter bean casserole with tomatoes,
0:00:47 > 0:00:50peppers and mushrooms and serves it with basmati rice.
0:00:50 > 0:00:54And Tom Kitchin creates an intriguing warm summer salad.
0:00:54 > 0:00:57He makes it with summer veg, leek, sauce gribiche,
0:00:57 > 0:01:00crispy lamb's tongue and sweetbread fritters.
0:01:00 > 0:01:05And West End star Summer Strallen faced a Food Heaven or Food Hell.
0:01:05 > 0:01:08Would she get a Food Heaven? Peaches with a delicious roasted peach
0:01:08 > 0:01:11and raspberry pavlova with almonds and caramel sauce.
0:01:11 > 0:01:14Or would she get a dreaded Food Hell?
0:01:14 > 0:01:17Tinned tuna with a tuna and chicken tonnato with rocket salad.
0:01:17 > 0:01:20Find out what she gets to eat at the end of the show.
0:01:20 > 0:01:22But first, Stuart Gillies treats us to the
0:01:22 > 0:01:24most decadent sarnie you're ever likely to see.
0:01:24 > 0:01:27- Good to have you on the show. - Good to see you.- Good to have you on.
0:01:27 > 0:01:30- Now, all this way... - Yes.- ..and you're making a sandwich.
0:01:30 > 0:01:32I am, but no ordinary sandwich, James.
0:01:32 > 0:01:34- Lobster sandwich.- Lobster.
0:01:34 > 0:01:36- So this is a native lobster. - Now this is still kicking.
0:01:36 > 0:01:39- This is live, yeah.- And bang in season at the moment these things.
0:01:39 > 0:01:42Yeah, these are actually prolific now. It's the cheapest time in the
0:01:42 > 0:01:44year to buy it. It's definitely the cheapest.
0:01:44 > 0:01:47Now, this is a lobster that we cook in boiling salt water.
0:01:47 > 0:01:49for seven minutes, then we cool it naturally, then we cut it open
0:01:49 > 0:01:53- and break it.- Now, do you measure them before you cook them or not?
0:01:53 > 0:01:55I don't after 20 years of cooking, no.
0:01:55 > 0:01:58There is a time, I think you know, yeah. Now that we've cooked,
0:01:58 > 0:02:00- you don't cool it in water. - OK, I'll cover him up
0:02:00 > 0:02:02before he starts wandering around the studio, yeah.
0:02:02 > 0:02:06So, you don't cool it in water, you just let it cool naturally.
0:02:06 > 0:02:09So we're going to chop up and mix with a Thousand Island dressing
0:02:09 > 0:02:11for the sandwich or the roll.
0:02:11 > 0:02:14- It goes in a brioche roll there. - Are we going to make our own mayonnaise?
0:02:14 > 0:02:16And top it with mustard cress.
0:02:16 > 0:02:18You're going to make the mayonnaise with me.
0:02:18 > 0:02:20So we've got eggs, a bit of mustard, some vinegar,
0:02:20 > 0:02:22but we're going to use this rapeseed oil as well, yeah?
0:02:22 > 0:02:26Rapeseed oil because it's fantastic and massively underused.
0:02:26 > 0:02:29- So, just start the mayonnaise by putting the yolks in there.- OK.
0:02:29 > 0:02:30A little bit of English mustard, vinegar,
0:02:30 > 0:02:32I'm going to dice up the peppers.
0:02:32 > 0:02:35It's one of the first things I learnt when I was training.
0:02:35 > 0:02:36One of the chefs turned round and said,
0:02:36 > 0:02:39"If you put the lobsters in the pan and they go red, you're sacked."
0:02:39 > 0:02:42- Remember that? - I had that with crayfish.
0:02:42 > 0:02:45- For the first week you're in tears, aren't you?- You panic, don't you?
0:02:45 > 0:02:48- Yeah, you're in tears.- Cos a lot of people think lobsters
0:02:48 > 0:02:51are particularly red when they're raw and they're not, they're blue.
0:02:51 > 0:02:53Of course, they're actually an amazing colour.
0:02:53 > 0:02:56- There is a lobster we're using today called a Dorset Blue.- Yeah.
0:02:56 > 0:02:59And that's only really available during the summer cos
0:02:59 > 0:03:01the water's slightly warmer and the shell is softer
0:03:01 > 0:03:04and it takes on the pure flavour of the sea,
0:03:04 > 0:03:06so when you eat it it's not just sweet lobster,
0:03:06 > 0:03:10it's this amazing taste of the sea, so it's really quite stunning to eat.
0:03:10 > 0:03:13But they are seasonal at the moment, there's lots of them around.
0:03:13 > 0:03:15And, of course, the price drops as well.
0:03:15 > 0:03:18The price drops. It's definitely the cheapest time of the year.
0:03:18 > 0:03:21And I think, you know, the thing about, "Oh, you have to use herbs and
0:03:21 > 0:03:24"spices and peppercorns to cook them in, and vinegar." I don't believe it.
0:03:24 > 0:03:28Personally, I use boiling water with salt and you just cook it
0:03:28 > 0:03:29and that's it. Don't wash it after.
0:03:29 > 0:03:33And that way you preserve your pure flavour of the...yeah, the lobster.
0:03:33 > 0:03:35Are you all right there, James?
0:03:35 > 0:03:38- I'm fine, I... - Should we all lean like that?
0:03:38 > 0:03:40I'm trying to do this on a slant, I do apologise!
0:03:40 > 0:03:43If you're currently waking up and your eyes have just opened,
0:03:43 > 0:03:46it's not an optical illusion, I have to do this to pour the oil in
0:03:46 > 0:03:47cos I can't get it first of all mixed up.
0:03:47 > 0:03:50And to make your mayonnaise I've got in there egg yolks,
0:03:50 > 0:03:52- a bit of mustard, a touch of vinegar...- Yeah, exactly.
0:03:52 > 0:03:55And then slowly, slowly, slowly add the oil.
0:03:55 > 0:03:59- Yeah, and that will just thicken as you add the oil.- Well, we hope.
0:03:59 > 0:04:02You hope, yeah. Unless, of course, it turns to, like, scrambled egg
0:04:02 > 0:04:06and that's, James, split in a moment, but it's such an easy thing to make.
0:04:06 > 0:04:09Thanks, Stuart, yeah (!) You just keep chopping your...
0:04:09 > 0:04:12- For professional chefs like you and I.- Yeah, exactly.
0:04:12 > 0:04:14So, right, that's the, uh, peppers done.
0:04:14 > 0:04:16I'm just going to chop that into...
0:04:16 > 0:04:17Now, before our guests ask,
0:04:17 > 0:04:20this is really good for us this rapeseed oil?
0:04:20 > 0:04:23- Yes.- Very good.- Rich in Omega-3, no?
0:04:23 > 0:04:27The fact that he's going to cover it in butter in a minute is irrelevant!
0:04:27 > 0:04:29No, no, no, no - no butter.
0:04:29 > 0:04:31Just...no butter. Just pure, actually. It's very pure this dish.
0:04:31 > 0:04:34It's incredibly light and clean for the summer.
0:04:34 > 0:04:36You have chips with this, which, of course,
0:04:36 > 0:04:38- are really healthy cooked in dripping!- Yes!
0:04:38 > 0:04:40You have chips with this and it's a great dinner for everyone,
0:04:40 > 0:04:43- for the whole family. - Lobster and chips, delicious.
0:04:43 > 0:04:44Right, let me take that away. OK.
0:04:44 > 0:04:47Now, when you're cooking lobster, we talked about that,
0:04:47 > 0:04:50but you really do need to think about the weight.
0:04:50 > 0:04:52Is it six minutes per pound, something like that?
0:04:52 > 0:04:55But you actually cool them down, not in cold water, don't you?
0:04:55 > 0:04:56You just leave them to one side.
0:04:56 > 0:04:59I think it's a very bad thing to cool it in cold water,
0:04:59 > 0:05:02because as it cools it naturally sucks in any water, so why do it?
0:05:02 > 0:05:03Just leave it to cool
0:05:03 > 0:05:07- and if you actually don't have to put it in the fridge, don't do it.- Yeah.
0:05:07 > 0:05:10Just cut it when it's cool and you just get pure flavour
0:05:10 > 0:05:12and the meat doesn't tighten up so it's delicious.
0:05:12 > 0:05:15It's always better, where possible, to get fresh ones, cos
0:05:15 > 0:05:16the supermarket ones are overcooked.
0:05:16 > 0:05:19Buy fresh - there's loads around and
0:05:19 > 0:05:21it's the cheapest time of year to buy them,
0:05:21 > 0:05:22so you should be using fresh.
0:05:22 > 0:05:25- How are you getting on? - I'm getting there slowly but surely.
0:05:25 > 0:05:26I'll start to dice this lobster.
0:05:26 > 0:05:28You'd use a bit of olive oil for this, Phil?
0:05:28 > 0:05:31I would personally use olive oil, yeah.
0:05:31 > 0:05:33But it's great stuff, this, I have to say.
0:05:33 > 0:05:35It tastes fantastic, it smells delicious.
0:05:35 > 0:05:37This one's being cut, James.
0:05:37 > 0:05:38If you were doing the lobster roll,
0:05:38 > 0:05:41you'd still cut it the same way, start with the head...
0:05:41 > 0:05:44- But it has got a natural line. - It has, yeah.- A line down there.
0:05:44 > 0:05:47We've got a natural line down there and the head divides there,
0:05:47 > 0:05:49so you put the tip of the knife right into that point and you make
0:05:49 > 0:05:53- sure the knife is pointing down and you just push through it.- Yeah.
0:05:53 > 0:05:55So don't muck around with the knife
0:05:55 > 0:05:57and then you just again put the tip of the knife on the board
0:05:57 > 0:06:00before you apply any pressure, that way you won't chop your fingers.
0:06:00 > 0:06:01Through the tail...
0:06:01 > 0:06:05I don't think I've made this since I was last at college!
0:06:05 > 0:06:07- What? Mayonnaise? - Yeah. I think we're there.
0:06:07 > 0:06:10You always get somebody else to do it nowadays, don't you?
0:06:10 > 0:06:12These claws, they've got bands on.
0:06:12 > 0:06:14You know why they've got elastic bands on, don't you?
0:06:14 > 0:06:17When they're still alive, they'll take your fingers off.
0:06:17 > 0:06:18When they get them on the boats.
0:06:18 > 0:06:21I went out lobster fishing recently. When they come out,
0:06:21 > 0:06:23they're not happy about being dragged out the water.
0:06:23 > 0:06:25So you get the bands on as fast as you can.
0:06:25 > 0:06:28- Just crack that claw, just break that open.- I'm going to leave you that.
0:06:28 > 0:06:30Just have a smell of that and it's just unusual stuff
0:06:30 > 0:06:32- that you want to taste. - Is the flavour...?
0:06:32 > 0:06:35Rapeseed oil, yeah, they press it like they do olive oil but
0:06:35 > 0:06:38it's a fantastic, you know, really, really good thing to cook with.
0:06:38 > 0:06:40- Right. - OK, so we've got the lobster tail out
0:06:40 > 0:06:43and sometimes you get a little piece of entrail there, James.
0:06:43 > 0:06:45You want to get that out, really.
0:06:45 > 0:06:47That's kind of its lunch that it caught before, you know.
0:06:47 > 0:06:49Yeah, that's its digested lunch,
0:06:49 > 0:06:51so you really want to take that out, yeah.
0:06:51 > 0:06:53Trust me, it's better without, yeah.
0:06:53 > 0:06:58- Eileen, you said you don't cool, is that right?- I used to, um...
0:06:58 > 0:07:02My husband got me into it a couple of years ago.
0:07:02 > 0:07:07Cos you said Jessica's a better cook, but you need to be confident, Eileen.
0:07:07 > 0:07:10- Yeah, yeah.- Come on, Eileen!- Aww!
0:07:10 > 0:07:15- I was wondering when that was going to be put in!- # Come on, Eileen! #
0:07:15 > 0:07:18Gordon's other chefs weren't available, so Stuart came along.
0:07:18 > 0:07:21We asked him to create food, and what do we get?
0:07:21 > 0:07:23A sandwich. You know...!
0:07:23 > 0:07:26- You do what you know, James. - Aye, do what you know. A sandwich!
0:07:26 > 0:07:29Right, so we've got some spoons over here. Now we're mixing this.
0:07:29 > 0:07:32Did I see a little spatula here?
0:07:32 > 0:07:34Uh, I used it there. There you go.
0:07:34 > 0:07:35Right, so we're going to mix this up,
0:07:35 > 0:07:37the base of this is mayonnaise we've made fresh
0:07:37 > 0:07:40and it's basically a little bit like a cocktail sauce.
0:07:40 > 0:07:43You know, the old prawn cocktail - another classic, James.
0:07:43 > 0:07:44This is the sauce you make.
0:07:44 > 0:07:48Now the French name is, of course, Marie Rose, it's a classic
0:07:48 > 0:07:51and we call it cocktail sauce so we add ketchup to that.
0:07:51 > 0:07:53A big pinch of, uh, cayenne.
0:07:53 > 0:07:55Can I say, all we need now is a little bit of iceberg,
0:07:55 > 0:07:57a few frozen prawns and we're happy for lunch?
0:07:57 > 0:08:00Apart from the frozen prawns, I'm all for that, yeah.
0:08:00 > 0:08:02- Right now, a key ingredient - brandy.- Yeah.
0:08:02 > 0:08:05You know, you put in as much as you like. I put quite a lot of brandy in.
0:08:05 > 0:08:08It really lifts the dish. It's amazing the difference
0:08:08 > 0:08:11when you don't make it with brandy. A little bit of Worcester sauce
0:08:11 > 0:08:14- in there, James, for a kick.- Yeah. - A pinch of salt again.
0:08:15 > 0:08:19Right, have we got everything there? Uh, yes, we're good. Everything in.
0:08:19 > 0:08:21Now you put in these little Brioche rolls.
0:08:21 > 0:08:24So we've got a Brioche roll there that's made. You could make your own
0:08:24 > 0:08:26Brioche, but it's a bit intense for Saturday morning,
0:08:26 > 0:08:29- so I would go and buy a quality Brioche roll to be honest.- Yeah.
0:08:29 > 0:08:31I'm going to taste this. Do you want to have a taste?
0:08:32 > 0:08:36- Want to try? Make sure you're happy, boss, it's your show.- No, it's good.
0:08:36 > 0:08:38OK, now into that. Add a little bit to here.
0:08:38 > 0:08:40We add the sauce to the peppers and the lobster,
0:08:40 > 0:08:43not the other way round cos you only want enough to bind it.
0:08:43 > 0:08:46See I like that and the one thing I cannot eat is bought-in mayonnaise,
0:08:46 > 0:08:48I'm allergic to it. Which I think a lot of people are as well.
0:08:48 > 0:08:51- Is that because of the product in there?- I think so, yeah.
0:08:51 > 0:08:54There's some preservative in there, anyway, so that gets spiced.
0:08:54 > 0:08:55I'll just cut you some...
0:08:55 > 0:08:58- Just a little bit of mustard cress for the top, please.- Yeah.
0:08:58 > 0:09:01We've got to make this dish really refined. We're going to put
0:09:01 > 0:09:04mustard cress on top. It's not just for the egg sandwich, you know?
0:09:04 > 0:09:06I've just looked and thought he was going to do
0:09:06 > 0:09:07egg and cress sandwiches to go with it.
0:09:07 > 0:09:10Bring your plate up over here.
0:09:10 > 0:09:11Take your roll.
0:09:11 > 0:09:14OK. Into there, like so.
0:09:14 > 0:09:18You see it's quite dense in the filling, it's not mayonnaise
0:09:18 > 0:09:22with fillings it's the lobster and peppers, a little bit of the gherkin
0:09:22 > 0:09:25and that's all mixed with just the cocktail sauce that you've made.
0:09:25 > 0:09:28Cos you've got red and yellow peppers in there and those gherkins,
0:09:28 > 0:09:30so you've got a nice bit of saltiness as well, yeah.
0:09:30 > 0:09:35- Exactly, it just cuts through the oil.- OK.- That's that one there.
0:09:35 > 0:09:39- One would do.- I'll pop that one there.- But I know they'll want another one, James.
0:09:39 > 0:09:40- So when would you serve that then? - This?
0:09:40 > 0:09:43This is definitely a high summer dish, you want to serve it.
0:09:43 > 0:09:44For a luncheon it's beautiful.
0:09:44 > 0:09:47You have that and, as I said, you can have it with chips
0:09:47 > 0:09:49if you want to make it less healthy, but it's great as it is.
0:09:49 > 0:09:53Stuart and his sandwich. Remind us what that is again?
0:09:53 > 0:09:55So that's your Dorset Blue or native lobster roll with
0:09:55 > 0:09:58- Thousand Island dressing and mustard cress.- There you go.
0:09:58 > 0:10:00It's better than Tuna mayo, isn't it?
0:10:05 > 0:10:08Right then, let's have a taste of this. There we go.
0:10:08 > 0:10:12- Tim, you get first bite.- Oh, I'm salivating away here. This is good.
0:10:12 > 0:10:14He's just downing that lovely mixture with a fork.
0:10:15 > 0:10:18You've got half of it there, Tim. You've been watching this show,
0:10:18 > 0:10:21because by the time it gets down there it doesn't come back.
0:10:21 > 0:10:24- That great combination. - Oh, gorgeous!
0:10:24 > 0:10:26If there's any left there, girls!
0:10:26 > 0:10:30That was a fantastic combination. You used lobster, but I suppose you could use crab?
0:10:30 > 0:10:32You could use crab, prawns - to be honest,
0:10:32 > 0:10:34the balance of the Thousand Island sauce that's not bought,
0:10:34 > 0:10:37it's made fresh, and shellfish - it's just a match made in heaven.
0:10:37 > 0:10:40You put those peppers and the gherkins there too. It's lovely.
0:10:40 > 0:10:43- Not the usual taste.- It's a nice use.- That's really lovely.
0:10:43 > 0:10:46Are you in love with that? We've got nodding heads all round then.
0:10:51 > 0:10:54And, of course, all you need with that is a nice cold glass of fizz.
0:10:54 > 0:10:58Coming up, I'll be making lamb tikka for Ricky Groves after
0:10:58 > 0:11:01Rick Stein takes us on a trip to visit his food heroes.
0:11:07 > 0:11:12I was sent a jar of lime pickle some time ago. I tasted it and I liked it.
0:11:12 > 0:11:16So may I present another food hero from the Lake District -
0:11:16 > 0:11:18Manel Trepte.
0:11:18 > 0:11:23- Well, I've made chutney all my life. - What, at home in Sri Lanka?
0:11:23 > 0:11:25In Sri Lanka and then my husband retired
0:11:25 > 0:11:28and we came to live here for good.
0:11:28 > 0:11:33It was just something to do and, um, it just took off so well that,
0:11:33 > 0:11:35you know, we're now up to our eyes in chutney!
0:11:35 > 0:11:37We can't make enough!
0:11:38 > 0:11:43Manel's helpers deseed these limes and carefully peel garlic
0:11:43 > 0:11:45and ginger meticulously.
0:11:47 > 0:11:49Well, I'm used to industrial estates, but, no,
0:11:49 > 0:11:54they insist on doing everything by hand in Manel's kitchen.
0:11:55 > 0:11:58The limes are imported from India already brined.
0:12:00 > 0:12:05To make her famous lime pickle, her assistant Banda puts garlic,
0:12:05 > 0:12:08ginger and cider vinegar into a blender.
0:12:11 > 0:12:15Then into a warm pan goes sugar, some ground mustard
0:12:15 > 0:12:18and chilli flakes - a LOT of chilli flakes.
0:12:19 > 0:12:21Then in goes the ground ginger
0:12:21 > 0:12:26and garlic whizzed up with the vinegar, then lots more vinegar.
0:12:26 > 0:12:29And Banda slowly heats up the pan.
0:12:29 > 0:12:33The pickles are brought up to the boil and then he lets it reduce
0:12:33 > 0:12:35and thicken.
0:12:35 > 0:12:38He takes it off the heat and in goes sultanas.
0:12:40 > 0:12:44Then the whole mixture is left to cool and finally the deseeded
0:12:44 > 0:12:48limes go in, which have been meticulously prepared.
0:12:48 > 0:12:50Note that there's no onion in any of the chutney
0:12:50 > 0:12:54because they say that masks the flavour of everything else.
0:12:56 > 0:13:00We were doing a show and somebody approached us from Virgin, the
0:13:00 > 0:13:05company, and they asked us whether we could do metric tonnes of it.
0:13:05 > 0:13:09- A metric tonne?- A metric tonne and I said, no, I'm sorry, we are
0:13:09 > 0:13:12pushed to make 15 kilos!
0:13:14 > 0:13:17Well, this is a salmon curry, a Sri Lankan salmon curry.
0:13:17 > 0:13:21We had it for lunch after we'd been filming her making the chutney.
0:13:21 > 0:13:23So I'm just frying onions and garlic together.
0:13:23 > 0:13:26Quite hard to get a bit of colour there
0:13:26 > 0:13:30and now I'm going to add what I think is a quite extraordinary ingredient.
0:13:30 > 0:13:35It's called rampe and it's a sort of semi-dried leaf of a screwpine,
0:13:35 > 0:13:38but the thing that's extraordinary about it is the smell.
0:13:38 > 0:13:41It's a bit like those sort of dried shrimp in Malaysian cookery,
0:13:41 > 0:13:45you just think, "How could anybody put that in food?" Well, this smells
0:13:45 > 0:13:48like chalky smells when you've been out ratting under
0:13:48 > 0:13:52the shed on a rainy day, like his coat, his fur smells.
0:13:52 > 0:13:56It's, you know, anyway, in it goes and now some fresh curry leaves.
0:13:56 > 0:13:57We'll stir that around.
0:13:57 > 0:14:00Actually, it's smelling quite interesting, I have to say,
0:14:00 > 0:14:04but now some Sri Lankan curry powder I'm just going to whizz
0:14:04 > 0:14:07up in the mixer but first of all we've got some cardamom seeds
0:14:07 > 0:14:12and then some black peppercorns and some fenugreek seeds,
0:14:13 > 0:14:15a few cloves,
0:14:15 > 0:14:17a small stick of cinnamon,
0:14:17 > 0:14:19some fennel seeds,
0:14:19 > 0:14:21quite a lot of them,
0:14:21 > 0:14:24a great deal of coriander seeds and, finally,
0:14:24 > 0:14:26quite a lot of cumin seeds too.
0:14:26 > 0:14:29So just give those a quick whizz up for about half a minute.
0:14:33 > 0:14:37So then you add the ground up spices to the pan
0:14:37 > 0:14:40and next some turmeric, about a teaspoon or so.
0:14:40 > 0:14:45Follow that with some chilli powder and then some fresh chopped tomatoes.
0:14:45 > 0:14:49Stir that around a little and then add some liquid tamarind.
0:14:49 > 0:14:53It's amazing that five years ago it was so hard to get tamarind.
0:14:53 > 0:14:56Now every supermarket has it.
0:14:56 > 0:14:58Finally, a can of coconut milk.
0:15:00 > 0:15:02So that's just a teaspoon of salt.
0:15:02 > 0:15:05One of the things that interests me, I've got quite a few chef friends
0:15:05 > 0:15:09who do things on telly, and they always put the salt in like this.
0:15:10 > 0:15:13With the result that most of it goes all over the cooker.
0:15:13 > 0:15:17I asked them why they do it and they say, "I don't know." But I know!
0:15:18 > 0:15:22I wouldn't make a curry like this with prime wild salmon -
0:15:22 > 0:15:26the flavour's too delicate, but now in supermarkets there's really
0:15:26 > 0:15:31good quality farm salmon around and it's perfect for that.
0:15:31 > 0:15:34I think, actually, curries suit all oily fish,
0:15:34 > 0:15:36but none more so than salmon.
0:15:36 > 0:15:38The flavour is just right.
0:15:39 > 0:15:42And all that's needed are some of Menel's
0:15:42 > 0:15:45delicate pickles and chutneys.
0:15:46 > 0:15:49Really the series is about British produce,
0:15:49 > 0:15:53but also about all those really interesting and passionate
0:15:53 > 0:15:59characters that produce the best things in a small and beautiful way.
0:16:01 > 0:16:04As if to illustrate that thought, moussaka -
0:16:04 > 0:16:07a dish that we've taken on as our own.
0:16:07 > 0:16:11Just frying off some onions and garlic in olive oil.
0:16:11 > 0:16:15When I was a university student in Oxford, I used to go to this
0:16:15 > 0:16:20little cafe down Cowley Road - the New Excelsior Cafe it was called -
0:16:20 > 0:16:27and have moussaka and big chips after a few pints in the pub on a Sunday.
0:16:27 > 0:16:30Well, that onion and garlic is nicely caramelised now which will
0:16:30 > 0:16:32accentuate the sweetness which is, I think,
0:16:32 > 0:16:36important in a tomato-based sauce and now to add the lamb,
0:16:36 > 0:16:38lovely minced lamb.
0:16:40 > 0:16:44I was just thinking about that shepherd in the Cheviots.
0:16:44 > 0:16:46This is Cheviot lamb mince, in fact.
0:16:46 > 0:16:49He might not have thought that was the obvious dish,
0:16:49 > 0:16:52that moussaka was the obvious dish to cook with this lamb,
0:16:52 > 0:16:56but it's got really good flavour and I do think moussaka needs
0:16:56 > 0:16:59a well-flavoured lamb to be at its best.
0:17:02 > 0:17:04And it's helped by a little slug of white wine.
0:17:05 > 0:17:08Now I'm just using chopped tinned tomatoes.
0:17:08 > 0:17:11You don't need to go out and get the ripe fresh ones
0:17:11 > 0:17:13because it doesn't make any difference -
0:17:13 > 0:17:17such a strong sauce, so lamby, you'd never tell the difference.
0:17:19 > 0:17:23Right, now the herbs and spice. There's a lot of odd things
0:17:23 > 0:17:26go into a moussaka, as you can well imagine.
0:17:26 > 0:17:30It develops and there's rubbish like green peppers,
0:17:30 > 0:17:33I've seen chilli in them, I've seen currents in them,
0:17:33 > 0:17:38but I'm just using, first of all, a cinnamon stick because that is the
0:17:38 > 0:17:42traditional flavour and, of course, some Greek oregano and that's it.
0:17:42 > 0:17:45Put the lid on there, pull it off the heat a little bit,
0:17:45 > 0:17:47just so that it simmers
0:17:47 > 0:17:50and that'll be ready in about 30 or 40 minutes.
0:17:50 > 0:17:54Meanwhile, we will fry the aubergines.
0:17:56 > 0:17:58There we go.
0:17:58 > 0:18:00It's very easy to tell when your aubergines are ready
0:18:00 > 0:18:02because as soon as you put them in the pan
0:18:02 > 0:18:06they absorb all the hot olive oil and, as they cook, they start to give
0:18:06 > 0:18:09it back again and when you've got about as much olive
0:18:09 > 0:18:11oil in the pan as you started with, you know they're cooked.
0:18:13 > 0:18:15And now to make the sauce.
0:18:15 > 0:18:19Well, first of all we need some butter and flour to make a Roux.
0:18:19 > 0:18:20So the butter goes in first.
0:18:22 > 0:18:24Let that melt a little then stir in the flour,
0:18:24 > 0:18:28equal quantities but I tend to add just a little less flour cos
0:18:28 > 0:18:31it gives a more silky sauce.
0:18:31 > 0:18:32Some boiling milk,
0:18:32 > 0:18:35stir that in about three phases
0:18:35 > 0:18:39so that you don't get your sauce all lumpy and, finally, add some
0:18:39 > 0:18:44parmesan, plenty of it, cos you want lots of flavour in that bechamel.
0:18:44 > 0:18:48So, having added the parmesan, I'm now going to add the beaten egg,
0:18:48 > 0:18:52but not immediately, I've just got to let the sauce cool down a little
0:18:52 > 0:18:56bit, otherwise I'll just scramble the eggs and I just find it quite...
0:18:56 > 0:18:59sensible to put the pan on the window ledge,
0:18:59 > 0:19:02making sure it doesn't fall down, of course.
0:19:02 > 0:19:04Now the point of the eggs are...well, really,
0:19:04 > 0:19:08when you put the final moussaka in a hot oven,
0:19:08 > 0:19:12the eggs will make that top brown very attractively.
0:19:12 > 0:19:15Also, the eggs, of course, will just richen the sauce a little bit.
0:19:15 > 0:19:17So, let's make up the moussaka now.
0:19:19 > 0:19:22So you layer the aubergines in the bottom of a dish
0:19:22 > 0:19:23and sprinkle them well with salt
0:19:23 > 0:19:26and plenty of freshly-ground black pepper,
0:19:26 > 0:19:31and now for the tomato and lamb mince which we stewed out so successfully
0:19:31 > 0:19:36and then lots of flavour in that bechamel filled with parmesan.
0:19:36 > 0:19:40I can think of nothing better to go with a nice green salad than
0:19:40 > 0:19:45moussaka so just bake it in a hot oven for about 30, 35 minutes.
0:19:48 > 0:19:50And there - it's done.
0:19:50 > 0:19:53You know, there are dishes like spaghetti bolognese,
0:19:53 > 0:19:57lasagne and moussaka that are as popular now as roast beef
0:19:57 > 0:20:00and Yorkshire pudding, but this is my favourite.
0:20:00 > 0:20:04I can never understand the point of the chips, actually.
0:20:04 > 0:20:07You don't need to add anything, it's all in the dish,
0:20:07 > 0:20:10except some young lettuce leaves straight out of the garden,
0:20:10 > 0:20:14dressed with olive oil and a glass or two of Cabernet Sauvignon.
0:20:19 > 0:20:22Great stuff from Rick as always. Now there are quite a few foreign dishes
0:20:22 > 0:20:24that we've adopted as our own in Britain.
0:20:24 > 0:20:27Moussaka is one and another one is an Indian dish that
0:20:27 > 0:20:29probably is considered totally British by now.
0:20:29 > 0:20:31It's that tikka style curry, would you say that?
0:20:31 > 0:20:34- Do you mean tikka masala?- Yes.- That's British curry, it's not Indian.
0:20:34 > 0:20:37Exactly, there you do, I've been put in my place
0:20:37 > 0:20:39and that's what we're going to do now, a lamb tikka.
0:20:39 > 0:20:41So I'm going to get this lamb on first of all,
0:20:41 > 0:20:45but, first off, I'm going to show you, in this selection of spices
0:20:45 > 0:20:47that we've got here, we need a bit of oil in here,
0:20:47 > 0:20:49you can barbecue this if you want,
0:20:49 > 0:20:51if you're going to do a whole chicken,
0:20:51 > 0:20:52you can do fish as well.
0:20:52 > 0:20:55I've got a selection of spices, so I've got coriander in there, I've
0:20:55 > 0:21:00got cinnamon, masala, I've got some mango powder, fenugreek seeds,
0:21:00 > 0:21:01and a bit of saffron.
0:21:01 > 0:21:05What I'm going to use is a lamb loin cos it's quite quick to cook.
0:21:05 > 0:21:08So I'll fry these off and get these off first of all,
0:21:08 > 0:21:09but, to actually marinate it,
0:21:09 > 0:21:12it's pretty straightforward cos you use yoghurt as a base.
0:21:12 > 0:21:18So I'll just drain that off and all we do, really, is grab our spices...
0:21:18 > 0:21:20There we go and we've got some chilli in there
0:21:20 > 0:21:22and a little bit of, uh...
0:21:23 > 0:21:26some ginger, grated,
0:21:26 > 0:21:28that all gets mixed together with some yoghurt,
0:21:28 > 0:21:31which we've got in here, some natural yoghurt, full fat yoghurt.
0:21:31 > 0:21:32Give that a quick mix.
0:21:33 > 0:21:36And that's predominantly your little paste.
0:21:36 > 0:21:39I've got some loin here, now loin is particularly good for a barbecue
0:21:39 > 0:21:42if you're doing anything like that cos it requires quite quick cooking.
0:21:42 > 0:21:45- You'll know this.- Yeah.- Shoulder and stuff like that requires longer.
0:21:45 > 0:21:47- Yes.- I'm going to chop this up into pieces, you can
0:21:47 > 0:21:49put this on kebabs or anything like that.
0:21:49 > 0:21:51We throw the whole lot in.
0:21:51 > 0:21:54Marinate that for at least a good couple of hours.
0:21:54 > 0:21:56That's got saffron in as well, by the way,
0:21:56 > 0:21:59so you get that colour, that nice yellow colour
0:21:59 > 0:22:02and then just fry it or you can actually put it on the griddle,
0:22:02 > 0:22:04which is fine, but you'd know all this being a chef.
0:22:04 > 0:22:07When was it you started cooking then? You got the bug from your mother?
0:22:07 > 0:22:11Well, not necessarily my mother. It was her birthday yesterday, so happy birthday, Mum.
0:22:11 > 0:22:14- I know she's watching.- Happy birthday, Mother. What's her name?
0:22:14 > 0:22:16- Irene.- Irene. Happy birthday, Irene.
0:22:16 > 0:22:19And, um, I sort of started in kitchens as a kitchen porter.
0:22:19 > 0:22:21My mum was a sort of cleaner in the front of house
0:22:21 > 0:22:25areas at a local hotel and I became a kitchen porter.
0:22:25 > 0:22:28I was a kitchen porter as well when I first started.
0:22:28 > 0:22:31It was a great way to start in any sort of career
0:22:31 > 0:22:33is from the bottom, as you know, and work your way up.
0:22:33 > 0:22:35They offered me an apprenticeship
0:22:35 > 0:22:38and I went from three-star to four-star to five-star hotels
0:22:38 > 0:22:41and then on to work for Raymond Blanc for a brief
0:22:41 > 0:22:42period at Le Manoir aux Quat'Saisons.
0:22:42 > 0:22:44So it was great, you know.
0:22:44 > 0:22:46- I mean, but you got into acting quite late, really.- Yeah.
0:22:46 > 0:22:49Was that because you wanted it? What made you stop cooking then?
0:22:49 > 0:22:51I think I'd fallen out of love with it.
0:22:51 > 0:22:53It's the wrong thing to say on a programme like this, but now
0:22:53 > 0:22:57I'm back in love with it, but I miss the people and the camaraderie.
0:22:57 > 0:23:01I don't miss the hours and the intense heat shall we say.
0:23:01 > 0:23:02- A lot of people say that.- Yeah.
0:23:02 > 0:23:04If you get a good bunch of guys in there and girls,
0:23:04 > 0:23:07it's good fun, isn't it? It's hard work, but...
0:23:07 > 0:23:09Indeed, it's very rewarding in that sense and, you know,
0:23:09 > 0:23:10what better way to,
0:23:10 > 0:23:14you know, live your life than eating good food and, you know,
0:23:14 > 0:23:16having a good time on the time.
0:23:16 > 0:23:19And to prove he was a keen cook and a serious cook,
0:23:19 > 0:23:21we've got pictures of you as well that you brought in.
0:23:21 > 0:23:23- I didn't... - So where's the first one from?
0:23:23 > 0:23:26- We'll get the first one up here. - That would be on my apprenticeship at the...
0:23:26 > 0:23:29It was called the Woodford Moat House up the road from where I used to live.
0:23:29 > 0:23:31You're at the back on the left, you look as if
0:23:31 > 0:23:34you're not serving it, you look as if you're nicking it.
0:23:34 > 0:23:36Yeah, I'm just on the left there. There I am.
0:23:36 > 0:23:39That's me probably being about 16, I think,
0:23:39 > 0:23:43but, you know, I think that was the Lord Mayor's thing.
0:23:43 > 0:23:45Once a year, he used to have a do up there
0:23:45 > 0:23:47and we just used to cook for him.
0:23:47 > 0:23:50I think we were setting up a barbecue or something, I can't remember.
0:23:50 > 0:23:52- And we've got a much more serious one coming up next.- Have we?
0:23:52 > 0:23:56- Where's that one? Ah.- There you go. Which one are you out of...?
0:23:56 > 0:24:00- Back row, second from the right. - Yeah.- That's me at the...
0:24:00 > 0:24:01That fellow on the front,
0:24:01 > 0:24:05- second from the right looks like Gino D'Acampo there.- It does, yeah.
0:24:05 > 0:24:08- So you're top second on the right. - Top second on the right, there I am.
0:24:08 > 0:24:10That's at the Mountbatten Hotel on Seven Dials.
0:24:10 > 0:24:13I don't think it's called that anymore, but that was with
0:24:13 > 0:24:15a hotel group called Edwardian Hotels who I did a lot of work with.
0:24:15 > 0:24:17- Yeah.- And, you know, they were happy days.
0:24:17 > 0:24:20That was my first real sort of experience of working
0:24:20 > 0:24:21in a London hotel.
0:24:21 > 0:24:23Now in there, you've got the scars to prove it,
0:24:23 > 0:24:26bags underneath your eyes, you must have battle scars to show here?
0:24:26 > 0:24:28Yeah, I've got a few stitches.
0:24:28 > 0:24:31I mean, one of my main ones, I don't know if you can see it, I'll point
0:24:31 > 0:24:35it out on three, I think it is, that was a filleting knife that...
0:24:35 > 0:24:37That looks like the palm of your hand, mate.
0:24:37 > 0:24:40- Yeah, I know, it's just there.- It's just...!- I heal well, I heal well.
0:24:40 > 0:24:43- What can I say? - Nathan's got a better one.- Have you?
0:24:43 > 0:24:45- Where's yours then? - It's on the end there.
0:24:45 > 0:24:46I took the top of my finger off.
0:24:46 > 0:24:49- It's a good job it wasn't the middle one.- Look, it's massive.
0:24:49 > 0:24:51It looks like you've just had a scab when you were 14!
0:24:51 > 0:24:53I was five when I did that!
0:24:53 > 0:24:55Atul, have you got any?
0:24:55 > 0:24:58- No, I've always been a careful chef. - Ah, yeah, yeah.
0:24:58 > 0:25:01- I'll show you mine. I've got one there.- Yeah.- One's there.
0:25:01 > 0:25:04- Well, what was that?- That was a knife.- Yeah.- I've got one here.
0:25:04 > 0:25:07- Oh, no, no, don't do that.- That was the appendix. That was 64 stitches.
0:25:07 > 0:25:10- I've got one there.- 64!
0:25:10 > 0:25:13That was with my little BMX when my sister closed the gate.
0:25:13 > 0:25:14LAUGHTER
0:25:14 > 0:25:16And on my lip. And I've got one here.
0:25:16 > 0:25:18- Oh, no, no! Leave it.- OK!
0:25:18 > 0:25:19LAUGHTER
0:25:19 > 0:25:22- But anyway, we start it off, our little bit of lamb there.- Yeah.
0:25:22 > 0:25:26But going into acting, what got you into acting from cooking?
0:25:26 > 0:25:29Well, I sort of came out of the unsociable hours of restaurants
0:25:29 > 0:25:32and hotels and went into contract catering
0:25:32 > 0:25:34and then I had more time on my hands, so I started
0:25:34 > 0:25:36to do a bit of amateur dramatics, you know,
0:25:36 > 0:25:39and you start off at the bottom painting a bit of scenery
0:25:39 > 0:25:42and then the next thing you know they say would you like to be
0:25:42 > 0:25:45an angry villager? You know, in one of the productions and then,
0:25:45 > 0:25:48all of a sudden, you're an angry villager with a line to say and
0:25:48 > 0:25:51the next thing you know, it's rungs on ladders like any career,
0:25:51 > 0:25:54really, and then I think I was a member of about seven
0:25:54 > 0:25:56different amateur dramatics companies and someone said,
0:25:56 > 0:25:59"You want to take this a bit more seriously. Go to drama school."
0:25:59 > 0:26:02So I auditioned for what I call the main five, which is
0:26:02 > 0:26:06the Bristol Old Vic, LAMDA, RADA, Central and Guildhall
0:26:06 > 0:26:08and I wasn't successful.
0:26:08 > 0:26:11I nearly got a recall at RADA which was quite good, but at that time
0:26:11 > 0:26:13it was very expensive to put yourself through drama school,
0:26:13 > 0:26:15so I studied at a place called The Poor School
0:26:15 > 0:26:19down in Kings Cross which works at evenings and weekends, so it was a
0:26:19 > 0:26:21two-year fulltime course at evenings and weekends
0:26:21 > 0:26:23and they have an agents' night,
0:26:23 > 0:26:26they invite all the local agents from London to come along
0:26:26 > 0:26:28and the next thing you know, you get picked up by an agency
0:26:28 > 0:26:30and then again, you know,
0:26:30 > 0:26:34first role a couple of little pilots for the BBC and then, you know,
0:26:34 > 0:26:37I got the call from EastEnders and the rest as they say is history.
0:26:37 > 0:26:40Well, it wasn't straight in though. Didn't you do that Burnside thing?
0:26:40 > 0:26:44Yeah, I did about seven or eight TV little bit parts, you know.
0:26:44 > 0:26:46I'm a very good support actor, I'm not a lead actor,
0:26:46 > 0:26:49But going into something like, you know, EastEnders,
0:26:49 > 0:26:51it must have been a massive jump.
0:26:51 > 0:26:54Yeah, life-changing, completely and utterly
0:26:54 > 0:26:55and it was nine years of my life,
0:26:55 > 0:26:58850 episodes of EastEnders I done in the end.
0:26:58 > 0:27:02And the ending! Cos a lot of it you're either buried, shot,
0:27:02 > 0:27:04ran over or whatever, or you fall off a building.
0:27:04 > 0:27:07It's a dangerous place to live, Walford.
0:27:07 > 0:27:09Not for you, really, cos you...well, you didn't sail off,
0:27:09 > 0:27:11you sort of floated off.
0:27:11 > 0:27:13Yeah, I got the girl and we sort of sailed off into the sunset,
0:27:13 > 0:27:16you know, so it was a happy ending all round, so...
0:27:16 > 0:27:17On the East End on a barge.
0:27:17 > 0:27:19On a barge, on the Lee Navigation, I think.
0:27:19 > 0:27:22So is that because it's open for you to come back or...?
0:27:22 > 0:27:25Well, you know, you never burn your bridges in life and I'd love to.
0:27:25 > 0:27:27You know, I miss the people there,
0:27:27 > 0:27:29I won't lie to you, I miss the camaraderie and, you know,
0:27:29 > 0:27:34it's nice in life to try different things and to move on in your career.
0:27:34 > 0:27:36You know, that's what it's about, after all.
0:27:36 > 0:27:40It's very rare to get a job, like, in a soap because, obviously,
0:27:40 > 0:27:42acting we're quite nomadic, you know.
0:27:42 > 0:27:45We're one job to the next and so I'm learning to be, at the moment,
0:27:45 > 0:27:48"Didn't you used to be that bloke on the TV?"
0:27:48 > 0:27:51There's plenty of cooking shows out there. You could do one of them.
0:27:51 > 0:27:54I'm running through the ingredients, I've made a little tzatziki.
0:27:54 > 0:27:57Just a bit of yoghurt, some cucumber - there's no point telling you
0:27:57 > 0:28:00- a bit of mint, salt, pepper, a touch of lemon juice, that's it.
0:28:00 > 0:28:02The lamb, all I've done is fried that off.
0:28:02 > 0:28:03It takes four or five minutes.
0:28:03 > 0:28:06I've just done a little bit of salad leaf, a touch of lemon over the top.
0:28:06 > 0:28:10- Lovely.- And there you have your sort of tikka style lamb.- Beautiful.
0:28:10 > 0:28:13- Was that OK, chef? - It looked very good.- Was it?- May I?
0:28:13 > 0:28:15- Cooked by a Yorkshireman.- Cooked by a Yorkshireman?
0:28:15 > 0:28:17Whereabouts were you born in Yorkshire.
0:28:17 > 0:28:20- A place called Morton that nobody's ever heard of.- Morton?
0:28:20 > 0:28:23- A great place.- That's very nice, very fresh.- Yeah.- Very easy to do.
0:28:23 > 0:28:25It's nice and simple and use that loin of lamb.
0:28:30 > 0:28:33I'm sorry for making you put up with all those scars.
0:28:33 > 0:28:36If you'd like to try your hand at making that tikka or if you'd
0:28:36 > 0:28:39like a go at any of the recipes you've seen on today's show
0:28:39 > 0:28:43they're just, a click away at our website, bbc.co.uk/recipes
0:28:43 > 0:28:46Now, we're not live today, so instead we're looking back
0:28:46 > 0:28:49at some of the fantastic cooking from the Saturday Kitchen cookbook.
0:28:49 > 0:28:52Now it's time for lunch from the man behind Heston Blumenthal's
0:28:52 > 0:28:55restaurant, Dinner - Ashley Palmer-Watts.
0:28:55 > 0:28:58- What are you cooking for us?- We're going to have some grilled, cured mackerel.
0:28:58 > 0:29:00We're going to make some pickled lemons.
0:29:00 > 0:29:03We're then going to use various parts of the cucumber in different
0:29:03 > 0:29:05ways - grill the centre...
0:29:05 > 0:29:08- Yeah.- ..use the flesh for the garnish with the peas and the beans
0:29:08 > 0:29:11and then we're going to finish off with sort of grilling
0:29:11 > 0:29:14the mackerel and then the pickled lemons.
0:29:14 > 0:29:17- There's lots going on. You want me to do the lemons and the limes for this?- Yes, please.
0:29:17 > 0:29:19I know you've got to get on and do that.
0:29:19 > 0:29:23So, for the cure, we've got salt and sugar going in,
0:29:23 > 0:29:27zest of lemon and lime. I'm just going to lightly toast...
0:29:27 > 0:29:31- the spices.- Now, for anybody who doesn't know about Dinner,
0:29:31 > 0:29:35it literally it's opened up and been a massive,
0:29:35 > 0:29:37massive success from day one, really.
0:29:37 > 0:29:40- Yeah, it's been very good, actually. - Very, very good.
0:29:40 > 0:29:43- We've been lucky, we've been very busy.- Are you just being modest?
0:29:43 > 0:29:46Because, literally, you went straight to the top ten best
0:29:46 > 0:29:51- restaurants of the year. Were you number nine?- Uh, number nine, yes.
0:29:51 > 0:29:53This is in the World Awards as well.
0:29:53 > 0:29:55Yeah, so we were very fortunate there.
0:29:55 > 0:29:58And the way you looked at food was something slightly differently.
0:29:58 > 0:30:00You went really back into old cookbooks.
0:30:00 > 0:30:02I mean, not Delia, but before Delia.
0:30:02 > 0:30:05A little bit before Delia, I mean going back 400 or 500 years
0:30:05 > 0:30:08- and looking at old recipes and old flavour combinations.- Yeah.
0:30:08 > 0:30:12To then just inspire us for sort of modern interpretations,
0:30:12 > 0:30:13really, on those.
0:30:13 > 0:30:15So what surprised you, really,
0:30:15 > 0:30:17when you were looking at all those old sort of style recipes?
0:30:17 > 0:30:20- Was there anything that really stood out?- I would say technique.
0:30:20 > 0:30:24The techniques that we used to use in kitchens were actually far
0:30:24 > 0:30:26more advanced than people give us credit for.
0:30:26 > 0:30:30Um, so, you know, puddings and the old-fashioned pudding sausages
0:30:30 > 0:30:33and things like that, with crayfish and eggs running through them.
0:30:33 > 0:30:35- Yeah. - So they're just slightly toasted.
0:30:35 > 0:30:37They're going to go in there.
0:30:37 > 0:30:39OK. Now you've just filleted that and taken the bone out of
0:30:39 > 0:30:41that mackerel. You made it look easy...
0:30:41 > 0:30:43It's just with the knife, don't go through the skin,
0:30:43 > 0:30:46but right down to the skin and then you can pull them all out in one go.
0:30:46 > 0:30:49- Yeah.- So, when that's ready...
0:30:49 > 0:30:52That's the lemons and limes done for you, anyway.
0:30:52 > 0:30:54- That's there.- Brilliant.
0:30:54 > 0:30:57- And then...- Presumably, I mean, you're going to cure it,
0:30:57 > 0:31:00- but we used to cure quite a lot of foods back then.- Yeah.
0:31:00 > 0:31:03Pickling, curing, salting, smoking...preservation -
0:31:03 > 0:31:05when food was there, you needed to preserve it.
0:31:05 > 0:31:09So for the pickled lemons there's going to be some water.
0:31:09 > 0:31:10Nice Chardonnay vinegar...
0:31:12 > 0:31:13and a little bit of sugar
0:31:13 > 0:31:16- and if I could get you to slice those up for me...- I'll do that, yeah.
0:31:16 > 0:31:17..on the mandarin. Ideally,
0:31:17 > 0:31:20you want to want to do this about 48 hours before you're going to
0:31:20 > 0:31:22use them, so you can make up a big batch and then
0:31:22 > 0:31:24just keep them in the fridge.
0:31:24 > 0:31:26Now when you think of preserved lemons, you think of
0:31:26 > 0:31:29Moroccan things, but, did we used to do that back there, then?
0:31:29 > 0:31:31Um, yeah, preserved lemons, lemon salad,
0:31:31 > 0:31:35we use this now as an ingredient from the larder, you know
0:31:35 > 0:31:38as a nice seasoning, a nice bit of acidity,
0:31:38 > 0:31:42it usually gives you a nice little balance in each dish.
0:31:42 > 0:31:45So just lightly crush that and then pop that...
0:31:45 > 0:31:47Whoa, have you got it? Yeah?
0:31:47 > 0:31:49..onto there.
0:31:49 > 0:31:51We'll lay our mackerel on.
0:31:51 > 0:31:54We're going to give that about 90 minutes in the fridge.
0:31:54 > 0:31:55So that's just on one side, that?
0:31:55 > 0:31:59Yeah, just on the flesh side, just gently press that in.
0:31:59 > 0:32:01Now when you're researching stuff like this, was it easy?
0:32:01 > 0:32:03Did you have to travel far?
0:32:03 > 0:32:05I mean, how do you even start doing stuff like that?
0:32:05 > 0:32:07Uh, the National Library,
0:32:07 > 0:32:12the Food Historians...we've got quite a collection of books now as well.
0:32:12 > 0:32:16- Right.- So, it just takes a bit of time. That's all.
0:32:17 > 0:32:20- So... - I've got the lemons here, which...
0:32:20 > 0:32:22I'll put in a bowl for you there.
0:32:22 > 0:32:24So they're thinly sliced. Right, what's next?
0:32:24 > 0:32:26I'm going to wash the mackerel off.
0:32:26 > 0:32:29If you continue podding those beans, that'd be brilliant.
0:32:29 > 0:32:32Peas and beans all right. And then you want to get the cucumber on.
0:32:32 > 0:32:35- Cucumber on.- Yeah. - I'll just wash this off.
0:32:35 > 0:32:41So just rinse this off, give it a little rub and just let it down.
0:32:42 > 0:32:45Now one of the most famous dishes that you actually
0:32:45 > 0:32:48thought of from all this sort of research
0:32:48 > 0:32:51was the Mandarin pate.
0:32:51 > 0:32:52It looks like a Mandarin, but...
0:32:52 > 0:32:57Yeah, the Mandarin meat fruit, it seems to be quite popular.
0:32:57 > 0:33:00- We're making about 1,100 a week at the moment, so...- Really?
0:33:00 > 0:33:02It's almost like a meat fruit factory sometimes.
0:33:02 > 0:33:05- I don't do that many customers! - You don't?
0:33:05 > 0:33:08- There's a fair few every day, so with the cucumber...- Yeah.
0:33:08 > 0:33:11I'll just get a knife.
0:33:11 > 0:33:14We're going to juice a small part.
0:33:14 > 0:33:17- Right.- And that's going to be used for our garnish.
0:33:17 > 0:33:19So we'll get that ready.
0:33:19 > 0:33:20MACHINE WHIRRS
0:33:22 > 0:33:24- We don't need a lot, just a little bit.- Right.
0:33:26 > 0:33:27Let that drain away.
0:33:28 > 0:33:31- The lemons are ready.- You want to get that? I'm char-grilling so...
0:33:31 > 0:33:35Yeah, I'll just get that on. So just peel this down...
0:33:35 > 0:33:38Now, when I've been to your restaurant you had cucumber ketchup.
0:33:38 > 0:33:41- Yes.- Which was with scallops, weren't it, that one?- Yes.- Yeah.
0:33:41 > 0:33:43So this is based on the same sort of flavour
0:33:43 > 0:33:47- with the herbs and the acidity from the vinegar and stuff.- Right.
0:33:47 > 0:33:50So I'm just going to cut the flesh from the outside.
0:33:50 > 0:33:52We're going to use that in a pan with the peas and beans.
0:33:52 > 0:33:55Of course, as well as this on the menu, we've got some amazing
0:33:55 > 0:33:59things, particularly your new ice cream trolley and that kind of stuff.
0:33:59 > 0:34:03Yeah, we have a trolley for liquid nitrogen ice cream at the table,
0:34:03 > 0:34:06- so the waiters put it around the restaurant...- Yeah.
0:34:06 > 0:34:09..making ice cream cones. All a nice bit of fun, really.
0:34:09 > 0:34:12So I'm just going to put on a nice bit of oil.
0:34:12 > 0:34:14Do you put a flake in it though?
0:34:14 > 0:34:16We're trying to come up with a flake,
0:34:16 > 0:34:19but there's no getting away from what a flake is, so...
0:34:19 > 0:34:23- Yeah, it would be nice. - It makes an ice cream though.
0:34:23 > 0:34:27Right so, cooking with cucumber, which we've got in here,
0:34:27 > 0:34:29- like you say, this is the traditional part of it.- Yeah.
0:34:29 > 0:34:33Maybe not on a chargrill, I suppose - pan frying it, maybe.
0:34:33 > 0:34:36Yes, so what we're going to do is we're char-grilling some,
0:34:36 > 0:34:38we're going to pan fry some as well.
0:34:38 > 0:34:39- So...- Right, so we've got that.
0:34:39 > 0:34:42- I'll do the shallot for you as well. - Excellent.
0:34:42 > 0:34:44Right, so we've got a little bit of shallot in here as well.
0:34:44 > 0:34:47So that goes in. Keep pressing that down.
0:34:47 > 0:34:50The liquid is now ready for the lemons
0:34:50 > 0:34:52and just simply pour it over,
0:34:52 > 0:34:56give it 48 hours in the fridge - it's ideal.
0:34:56 > 0:34:59Yeah, right, I'll bunch the peas. They go in there.
0:34:59 > 0:35:03They just don't want too long. So the cucumber is just getting a bit of colour on that.
0:35:03 > 0:35:06A little bit of colour and then we'll add the shallots and vinegar so our mackerel...
0:35:06 > 0:35:09- You've got two minutes left, so... - Excellent.
0:35:10 > 0:35:12- If you could just chop me some Parsley...- I'll do that.
0:35:12 > 0:35:14..some mint and some dill, that'd be amazing.
0:35:14 > 0:35:17I'll do that, no problem.
0:35:17 > 0:35:19The peas are ready.
0:35:19 > 0:35:22So just get a little bit of colour on this, as hot as you can, really.
0:35:22 > 0:35:24So what about the use of herbs in cooking.
0:35:24 > 0:35:26When did we start using that? Do you know?
0:35:26 > 0:35:28Um, I guess it was more in the summer, of course, you know
0:35:28 > 0:35:31- when things were growing... - Yeah.- ..was when you had them.
0:35:31 > 0:35:35During the winter, that was the time to preserve things for later use.
0:35:35 > 0:35:38I'm going to start grilling the mackerel now.
0:35:38 > 0:35:39How long ago would that have been?
0:35:39 > 0:35:41Oh, you can go back as far as we've been eating food,
0:35:41 > 0:35:43I mean it's...you know,
0:35:43 > 0:35:48- a thousand years ago it was actually a lot more advanced...- Than we think.
0:35:48 > 0:35:51- Yeah, than we're led to believe. - Was everybody pickling, Ash,
0:35:51 > 0:35:53or was it just big, big country homes
0:35:53 > 0:35:55or was it day-to-day households?
0:35:55 > 0:35:58Well, I think what it was...when people were rich,
0:35:58 > 0:36:01they had staff, so then recipes were written back then
0:36:01 > 0:36:05so that they were a reminder as to how to make something rather
0:36:05 > 0:36:09- than for commercial purposes like a cookbook.- Right, OK.
0:36:09 > 0:36:12So, generally there, the Royal households, the rich and,
0:36:12 > 0:36:16obviously, the famous, I guess, at some point started to emerge.
0:36:16 > 0:36:20- So, the shallot goes in.- There we go. - Lovely, thank you.
0:36:20 > 0:36:22- How's your beans? All right? - Brilliant.
0:36:22 > 0:36:25I don't want to cook the shallots too much.
0:36:25 > 0:36:28- OK, well, there's your plate. - Chardonnay vinegar...
0:36:28 > 0:36:30Vinegar, vinegar, vinegar...
0:36:30 > 0:36:32There's a bottle somewhere.
0:36:32 > 0:36:34- I'll get some.- OK.
0:36:34 > 0:36:37I'm just going to take this mackerel off now cos that's actually ready.
0:36:37 > 0:36:40- I'm just going to grill one side because it's cured...- Yeah.
0:36:40 > 0:36:43..it doesn't take that long to cook at all.
0:36:44 > 0:36:46I'm just going to stick that there.
0:36:46 > 0:36:49So the idea of that is it's cured on one side
0:36:49 > 0:36:52- so you don't need to cook it any more?- Yes.- Right, OK.
0:36:52 > 0:36:55- So we've got our cucumber juice. - Yeah. Vinegar.
0:36:55 > 0:36:58It just suddenly appears from somewhere. Look at that!
0:36:58 > 0:37:01- That's where it went.- A bit in there? - Just a good dash in there.
0:37:01 > 0:37:04- Yeah, that's brilliant.- Is that where you get the ketchuppy thing from?
0:37:04 > 0:37:06- Right, you're getting the balance of the dish in there.- Yep.
0:37:06 > 0:37:10- Bring the cucumber over, cucumber juice in.- Beans in?- Beans in.
0:37:12 > 0:37:13- Herbs in?- Yeah.
0:37:14 > 0:37:15That's it.
0:37:15 > 0:37:17There you go.
0:37:17 > 0:37:19A nice bit of salt.
0:37:19 > 0:37:22- We're almost there.- That's more or less it, isn't it, really?
0:37:22 > 0:37:24Yeah. We'll just lift that...
0:37:24 > 0:37:26- lift that off. - I'll turn that off for you.
0:37:26 > 0:37:29Just so you can cut this up roughly, just however you want it to be,
0:37:29 > 0:37:30really.
0:37:30 > 0:37:33It's quite rustic. A nice sharing dish in the middle.
0:37:33 > 0:37:36That's it, simply. I'll just pour that into the middle.
0:37:38 > 0:37:40Scatter the...roasted cucumber.
0:37:40 > 0:37:43You can do this on the barbecue outside if you like,
0:37:43 > 0:37:46- or just simply...- I've never, never thought about cooking cucumber.
0:37:46 > 0:37:50Particularly the middle bit, cos you throw that away, don't you, really?
0:37:50 > 0:37:53- Yeah. That's there and then we've got our pickled lemons.- Yeah.
0:37:53 > 0:37:56If you could just put a little bit of that with some olive oil just
0:37:56 > 0:38:00- to form a dressing. - I can do that.- A few pickled lemons.
0:38:00 > 0:38:01Very rustic.
0:38:01 > 0:38:05- Onto there. Some pea shoots. - It does look fantastic.
0:38:05 > 0:38:06So is this on the menu now then?
0:38:06 > 0:38:10No, I mean this is derived for here, really, but it's
0:38:10 > 0:38:13based on a dish at the restaurant with pickled lemons and cucumber.
0:38:13 > 0:38:14And then just literally...
0:38:14 > 0:38:16drizzle that over the top.
0:38:16 > 0:38:18- It looks pretty good to me. - And that's it.
0:38:18 > 0:38:19So tell us what that is again?
0:38:19 > 0:38:23It's a grilled, cured mackerel with roasted cucumber, beans, peas,
0:38:23 > 0:38:26- mint and pickled lemons.- And if you want to try it, it'll definitely
0:38:26 > 0:38:29be on his restaurant menu, I promise you, but try it at the chef's table.
0:38:29 > 0:38:31- It is amazing.- Thank you.
0:38:37 > 0:38:40- There we have it. This is your first dish.- Marvellous.
0:38:40 > 0:38:43- He's done enough for all of us, anyway.- A small portion, that!
0:38:43 > 0:38:45Tuck into that!
0:38:45 > 0:38:47And I like the way that it's cured on one side
0:38:47 > 0:38:49and then seared on the other. You don't turn it in the cure,
0:38:49 > 0:38:52- you leave it like that? - No, just cure that side.
0:38:52 > 0:38:54- If you cure the skin it might go a little bit tough, so...- Right.
0:38:54 > 0:38:57- Oh, yeah.- We put it on a chargrill but you've got one of those famous
0:38:57 > 0:39:00grills, particularly a custom-made grill that you've got.
0:39:00 > 0:39:03Yeah, we've got grills, we've got spit-roasts, we've got
0:39:03 > 0:39:04everything, so...
0:39:04 > 0:39:06- All the toys.- Love it. - Happy with that?
0:39:06 > 0:39:08See mackerel is something you give to dolphins.
0:39:08 > 0:39:09Guess what my brother does?
0:39:09 > 0:39:11Is it? But it is delicious.
0:39:15 > 0:39:18It's great to see something different to do with mackerel.
0:39:18 > 0:39:21Now it's time for a trip to the south west of France with
0:39:21 > 0:39:22the late, great Keith Floyd.
0:39:22 > 0:39:25Today he's taking us to the fabulous region of Perigord.
0:39:27 > 0:39:29When you arrive for the first time in a strange country like
0:39:29 > 0:39:33de Perigord, and I've never been here before, the first thing you do is go
0:39:33 > 0:39:35into a good bar, find somebody who's chatting well,
0:39:35 > 0:39:37ask him to tell you who runs the best restaurant in the region.
0:39:37 > 0:39:40Having found that out, you go to the best restaurant in the region
0:39:40 > 0:39:42and make friends with the proprietor, which is
0:39:42 > 0:39:45what I've done - a chap called Bernard. He's a super guy.
0:39:45 > 0:39:48And then you get him to take you around the market where,
0:39:48 > 0:39:50in France, all life is at.
0:39:50 > 0:39:52This is the essence of the whole place and we'll
0:39:52 > 0:39:54go wandering round when he's stopped chatting up
0:39:54 > 0:39:56the women cos he's one of those sort of fellows,
0:39:56 > 0:39:59we're going to do some shopping and explore this whole wonderful area.
0:39:59 > 0:40:01KEITH SPEAKS FRENCH
0:40:05 > 0:40:07You might think that once you've seen one French market,
0:40:07 > 0:40:10you've seen them all, but you couldn't be more wrong.
0:40:10 > 0:40:12It's by the marketplace, by the little old ladies
0:40:12 > 0:40:15and the old men who come in to sell their produce from their small
0:40:15 > 0:40:19farms, it's there where you find out the little regional specialities.
0:40:19 > 0:40:21It's there where people haggle and talk,
0:40:21 > 0:40:23worry about their change, smell the fruit,
0:40:23 > 0:40:26meet each other, discuss what they're going to have for lunch.
0:40:26 > 0:40:28It's also where you pick up little tips like what to do with
0:40:28 > 0:40:31ducks' feet, I mean we'd throw them away, wouldn't we?
0:40:31 > 0:40:32But not in de Perigord,
0:40:32 > 0:40:35they save them to use them to enrich soups and, afterwards,
0:40:35 > 0:40:37grill them with a little melted butter,
0:40:37 > 0:40:39something the Chinese are very fond of, duck feet.
0:40:42 > 0:40:45And for the most exquisitely prepared parking meter,
0:40:45 > 0:40:47this gets the Floyd award.
0:40:49 > 0:40:50THEY CONVERSE IN FRENCH
0:40:52 > 0:40:54Now this is pure pig fat, OK?
0:40:55 > 0:40:57Just pig fat.
0:40:57 > 0:40:58THEY CONVERSE IN FRENCH
0:41:07 > 0:41:09THEY CONVERSE IN FRENCH
0:41:12 > 0:41:15Here's another remarkable thing, very peculiar to this region.
0:41:15 > 0:41:17This is a chicken blood pancake.
0:41:17 > 0:41:20When they kill the chickens, they let the blood run onto a plate
0:41:20 > 0:41:22until it coagulates.
0:41:22 > 0:41:25Once it's coagulated, they chop little bits of garlic into it,
0:41:25 > 0:41:28put it into a frying pan and make an omelette out of it,
0:41:28 > 0:41:31or make a pancake out of it, and it's now cooked and cold.
0:41:31 > 0:41:32You might ask what do you do with it?
0:41:32 > 0:41:35Well, to enrich an otherwise boring dish of perhaps just fried
0:41:35 > 0:41:38potatoes, you chop this up into little pieces,
0:41:38 > 0:41:41add some parsley - again this word comes into the cooking around here.
0:41:41 > 0:41:44Toss little pieces of this with the bits of pork
0:41:44 > 0:41:48fat into your potatoes and you have a fabulous meal which hasn't
0:41:48 > 0:41:49really cost you very much money.
0:41:49 > 0:41:52Again, a poor country that uses everything.
0:41:54 > 0:41:56THEY SPEAK FRENCH
0:41:56 > 0:41:59'But the marketplace isn't just for buying lunch.
0:41:59 > 0:42:01'It's for a quick check on what's been happening last week.
0:42:01 > 0:42:04'For checking out the little deals that can be done, for seeing
0:42:04 > 0:42:06'and, of course, being seen.'
0:42:06 > 0:42:08We have the chief of police with us.
0:42:08 > 0:42:10He's in disguise, so I think we'll be quite safe.
0:42:10 > 0:42:13He's the guy with the sunglasses on his head.
0:42:13 > 0:42:15He's a kind of a godfather in this town,
0:42:15 > 0:42:18he knows everybody and you couldn't have a better guide.
0:42:18 > 0:42:20Where are they now?
0:42:23 > 0:42:25People are always asking me how we choose our locations.
0:42:25 > 0:42:28Well, usually it's because the director likes the architecture,
0:42:28 > 0:42:32but in this case he chose Tremolat for these few shots of French
0:42:32 > 0:42:36provincial life simply because his great hero, a real film director,
0:42:36 > 0:42:40Claude Chabrol, shot his macabre little masterpiece, Le Boucher, here.
0:42:40 > 0:42:44Also he liked this sign showing a man drinking wine from his soup bowl.
0:42:44 > 0:42:46Kindred spirits, I can tell you.
0:42:46 > 0:42:50Right, that sums up the area, so let's do a little cooking sketch now.
0:42:50 > 0:42:52Of course, cooking sketches need kitchens, so after a few
0:42:52 > 0:42:56agonising seconds in the tourist office, we came up with this one.
0:42:56 > 0:42:59I thought it would be really good to show you a typical Perigordan
0:42:59 > 0:43:02meal, the sort of meal that an ordinary family has on holidays,
0:43:02 > 0:43:04feast days, birthdays and thing like that.
0:43:04 > 0:43:07So we found, in our usual way, by tripping around the place,
0:43:07 > 0:43:09we ran into somebody called Madame Moulin and
0:43:09 > 0:43:12her husband Monsieur Moulin, who are farmers and they open up their
0:43:12 > 0:43:14house from time to time for visitors to come
0:43:14 > 0:43:16and sample the simple country food of the region.
0:43:16 > 0:43:18Anyway, she's one of those ladies who's a bit of a tart,
0:43:18 > 0:43:21a bit precise, doesn't like film crew interrupting her work,
0:43:21 > 0:43:23which she takes very seriously.
0:43:23 > 0:43:24So I'm letting them get on with it
0:43:24 > 0:43:27while I'm just sitting here having a glass of wine and later,
0:43:27 > 0:43:30when she's ready and if she's in a better, more...bit of a better
0:43:30 > 0:43:33mood, we'll try and get in and see exactly what she's doing.
0:43:35 > 0:43:38Husbands, please not the happy acquiescent attitude of Monsieur
0:43:38 > 0:43:42Moulin sitting here pretending to be helping his wife making the soup.
0:43:42 > 0:43:46One word from her and he was there, obedient as anything.
0:43:46 > 0:43:50She made us this amazing soup, it's just sort of bacon, cabbage,
0:43:50 > 0:43:52water and onions thickened with egg yolks.
0:43:52 > 0:43:55Looks absolutely appalling, you pour it over stale bread.
0:43:55 > 0:43:58Surprisingly enough, it tastes absolutely delicious.
0:43:58 > 0:44:00FRENCH SONG PLAYS
0:44:09 > 0:44:11In Perigord, they call this soup La Tourain.
0:44:11 > 0:44:15Mrs Beeton calls it "soup for the poor and needy." However, it is very
0:44:15 > 0:44:19good, but much less good was this dreadful dish of stewed
0:44:19 > 0:44:21gizzards made from Mr Moulin's homemade red wine.
0:44:21 > 0:44:24It was "fowl", if you'll pardon the pun.
0:44:24 > 0:44:27What is particularly good, however, is the confit de canard.
0:44:27 > 0:44:31Wonderful pieces of duck preserved in its own fat, reheated in the oven
0:44:31 > 0:44:35till its golden, crispy and fatty and it's absolutely superb,
0:44:35 > 0:44:37but it's best in the winter.
0:44:37 > 0:44:39OK, now look, this is...what we're doing here is making what we
0:44:39 > 0:44:43call a very simple Perigord omelette of ceps, you see, wild mushrooms.
0:44:43 > 0:44:46Clive, come down and have a look at these ceps which have been
0:44:46 > 0:44:49preserved over the winter in their own juices
0:44:49 > 0:44:51and now they're being passed...
0:44:51 > 0:44:52MADAME MOULIN INTERRUPTS IN FRENCH
0:44:56 > 0:44:58Right, we'll start again, OK?
0:44:58 > 0:45:01I've already had a row with the crew, the lighting man isn't feeling well,
0:45:01 > 0:45:05I'm trying to speak in two languages for five different people who don't understand any damn thing
0:45:05 > 0:45:07and the fat's getting too hot. Right.
0:45:07 > 0:45:09Starting from the top, Clive... You like me, don't you?
0:45:09 > 0:45:13Stay with me nicely. These are cepes - wild mushrooms which have been preserved
0:45:13 > 0:45:17throughout the winter in their own juices, in an airtight container.
0:45:17 > 0:45:20We've just put them into the oven with some goose fat
0:45:20 > 0:45:21and warmed them through.
0:45:21 > 0:45:25We've chopped into that some fresh garlic and some fresh parsley
0:45:25 > 0:45:27and now, using the typical fat of the region,
0:45:27 > 0:45:31with the old dragon peering over my shoulder - which is goose fat, by the way -
0:45:31 > 0:45:33we put it onto the stove like that...
0:45:33 > 0:45:37- Ca va maintenant? Ca va comme ca? - Ca va, ca va. Alors, il faut battre.
0:45:37 > 0:45:40I now... If you didn't know how to make an omelette, you know now
0:45:40 > 0:45:44because "il faut battre", c'est a dire - that's to say - "you must beat the eggs".
0:45:44 > 0:45:47Well, we all know that. OK. Un peu comme ca.
0:45:47 > 0:45:49Now, we've already put salt and pepper in.
0:45:49 > 0:45:53- Ils sont deja sale et poivre? - Oui, oui. Alors, vous versez un peu.
0:45:53 > 0:45:57Un peu? Oui. OK. Clive, this is a very important that.
0:45:57 > 0:45:59This is how to make an omelette.
0:45:59 > 0:46:02Pas tout d'un seul coup. Voila! Comme ca.
0:46:02 > 0:46:05- Voila.- Allez-y par-la.
0:46:05 > 0:46:09And here we go. We're making a fine, frothy omelette.
0:46:09 > 0:46:11These are free-range eggs, by the way. Notice...
0:46:11 > 0:46:13Pour the little bits of liquid over the edge.
0:46:13 > 0:46:16- Get it like that. Ca va? - Ca va, ca va.- Bon.
0:46:16 > 0:46:18Alors, il faudra peut-etre quelques cepes.
0:46:18 > 0:46:22Mix up the "quelques cepes" into there. "Some cepes", that means.
0:46:22 > 0:46:25- "Quelques cepes" is "some cepes". - Pas tous cepes, parce que...- No.
0:46:25 > 0:46:29I'm not allowed to put them all in because this is for demonstration purposes only
0:46:29 > 0:46:32and she wants to keep the ones for her own lunch! Right.
0:46:32 > 0:46:36And it's like that. Un peu plus?
0:46:36 > 0:46:40- Un peu plus et puis, une assiette pour la retourner.- D'accord.
0:46:40 > 0:46:41Mais il faut...
0:46:41 > 0:46:44We must leave the omelette a tiny bit runny in the middle,
0:46:44 > 0:46:48- otherwise it won't be good enough. And we then just fold it...- Ooh, ooh!
0:46:48 > 0:46:52Ah... Ca va, ca va, oui. C'est pas mal.
0:46:52 > 0:46:54SHE CHUCKLES
0:46:54 > 0:46:56I'd like her to come to England
0:46:56 > 0:46:59and cook a roast beef and Yorkshire pudding
0:46:59 > 0:47:02with my mother standing over her shoulder like that.
0:47:02 > 0:47:05- Ca peut aller, ou pas? - La presentation est bonne.
0:47:05 > 0:47:09The presentation is good. Mais... Ca manque quoi, alors?
0:47:09 > 0:47:13C'est a dire, moi j'aurais fait un peu differemment, mais...
0:47:13 > 0:47:16Mais montrez-moi. Oui, oui.
0:47:16 > 0:47:19- Allez-y, allez-y.- Ooh, ooh!
0:47:19 > 0:47:23If you're so good at it, lady, you cook it, OK? Bon.
0:47:23 > 0:47:25Clive, can we just spare a second, please?
0:47:25 > 0:47:28We are now going to see a real omelette aux cepes,
0:47:28 > 0:47:32fait par la maitresse de cette superbe maison, Mme Moulin.
0:47:32 > 0:47:34Ladies and gentlemen, I present omelette aux cepes,
0:47:34 > 0:47:36cooked by Mme Moulin.
0:47:54 > 0:47:57The essential difference there is that she cooked hers on both sides
0:47:57 > 0:48:00but that is a sort of, actually, if I may say so,
0:48:00 > 0:48:03a peasant way of cooking an omelette because that can be served cold.
0:48:03 > 0:48:06It's tougher and stronger - could be carried into the fields.
0:48:06 > 0:48:10The way I made mine is more in line with the way you'd like to have your dinner parties,
0:48:10 > 0:48:13with a soft, fluffy interior. I won't dispute with her whose was the best -
0:48:13 > 0:48:17they both had the same good ingredients, two different ways, OK?
0:48:17 > 0:48:20BRASS BAND PLAYS
0:48:37 > 0:48:39Ah, good. Here's another one of me and Bernard,
0:48:39 > 0:48:42this time getting in with the in crowd.
0:48:42 > 0:48:45These chaps in gold robes are celebrity the Bergerac Wine Festival.
0:48:45 > 0:48:49It's a place for fun AND serious business but above all,
0:48:49 > 0:48:50it's a place to appreciate wines.
0:48:50 > 0:48:54It doesn't matter whether you drive a tractor or own a vineyard.
0:48:54 > 0:48:56Here, your opinion is sought and respected.
0:48:56 > 0:48:59Although wine's a very serious business,
0:48:59 > 0:49:01happily it knows no social boundaries.
0:49:01 > 0:49:03And much more important, as far as I'm concerned,
0:49:03 > 0:49:08Bernard's been fixing again and I'm going to get one of those medals these guys from the Star Chamber,
0:49:08 > 0:49:10or wherever they come from, are wearing.
0:49:10 > 0:49:14Naturally, these great honours aren't bestowed on any old body.
0:49:14 > 0:49:16You've really got to know what you're talking about.
0:49:16 > 0:49:20So I, of course, went on a crash course of Bordeaux and Bergerac wines.
0:49:20 > 0:49:23Now, are you sitting comfortably? Cos this is what you need to know.
0:49:23 > 0:49:27First of all, turn a few pages in Hugh Johnson's Pocket Wine Guide.
0:49:27 > 0:49:31"Baumes de Venise, Baumes... Ber... Bergerac." Here we are, Bergerac.
0:49:31 > 0:49:34"Dordogne. R or W. SW or DR. Two stars.
0:49:34 > 0:49:38"82, 83, 84W. 85.
0:49:38 > 0:49:41"Lightweight, often tasty Bordeaux-style wine.
0:49:41 > 0:49:44"Drink young, the white very young." Got all that?
0:49:44 > 0:49:48THEY CONVERSE IN FRENCH
0:49:56 > 0:49:59All this drinking, all this tasting, you don't get to get any.
0:49:59 > 0:50:01It's a bit grim!
0:50:01 > 0:50:04I was invited here to be enthroned by knights in robes in chapels
0:50:04 > 0:50:06and things like that. I've got to pass an exam
0:50:06 > 0:50:09before they'll let me down to the enthroning room.
0:50:09 > 0:50:12It's absolutely terrifying. I'm going to have a quick snifter here.
0:50:12 > 0:50:17It's a very, very good wine. But they asked me all these leading questions.
0:50:17 > 0:50:18I don't really know the answers.
0:50:18 > 0:50:21Excuse me, I'm going back to fill in part two in my own time,
0:50:21 > 0:50:24one side of the paper at a time, in my own writing. Hee-hee!
0:50:26 > 0:50:28- Rosette.- ALL:- Bergerac.
0:50:28 > 0:50:30- Montravel.- Saussignac.
0:50:30 > 0:50:32- Pecharmant.- Monbazillac.
0:50:37 > 0:50:40These guys really know how to lay on a ceremony, don't they?
0:50:40 > 0:50:42I'm quite trembling in honour here, almost in panic.
0:50:42 > 0:50:45In fact, it's even more important than when I got commissioned
0:50:45 > 0:50:49or even got selected for the second 15, or even getting my O levels.
0:50:49 > 0:50:50This is amazing.
0:50:50 > 0:50:54Look at that - the final result of hours of really intense study.
0:50:54 > 0:50:56Consulat de wine de Bergerac.
0:50:56 > 0:50:58That's me - there's my name, look, Keith Floyd.
0:50:58 > 0:51:03All those very important signatures prove the fact that I slipped a couple down while I was over there.
0:51:03 > 0:51:05I think more people ought to get medals.
0:51:05 > 0:51:09It'd be a happier place. If you mend the gas meter, you get a medal.
0:51:09 > 0:51:11Drive a bus well? You get a medal.
0:51:11 > 0:51:13Oh. I'm not too sure about that bit.
0:51:13 > 0:51:18Now, we've had a lot of fun. We've shown you the Perigord, we've shown you the simple peasant dishes.
0:51:18 > 0:51:19It is a cookery programme after all,
0:51:19 > 0:51:22so I thought we ought to have a really good sequence
0:51:22 > 0:51:26where a splendid, exotic dish like chicken stewed with freshwater crayfish
0:51:26 > 0:51:28is prepared for you by a master.
0:51:28 > 0:51:31And I'm going to write a little commentary now but, David,
0:51:31 > 0:51:33you're the blinking director. How do I deal with this bit?
0:51:33 > 0:51:36- Say what he's actually cutting up at the moment.- Right.
0:51:36 > 0:51:39Well, you see, he's got to start by chopping the onions -
0:51:39 > 0:51:41and by the way, this was a very, very difficult bit
0:51:41 > 0:51:46because the atmosphere was so tense you could cut the whole thing with a blinking knife, actually.
0:51:46 > 0:51:50The director didn't like the cook very much, the cook resented the film crew being there
0:51:50 > 0:51:52interrupting the normal day at work.
0:51:52 > 0:51:57First of all, he takes the shells off some pre-boiled freshwater crayfish.
0:51:57 > 0:52:00- He was very miserable, wasn't he? - He was very unhappy.
0:52:00 > 0:52:05- VERY miserable.- Crushing those up. He's saved the tails for later on.
0:52:06 > 0:52:12- What do I do now?- You talk about him moving the chicken breasts into that little bowl.
0:52:12 > 0:52:15I would have thought the pictures were self-explanatory.
0:52:15 > 0:52:17He just put something in it. We're not sure what.
0:52:17 > 0:52:19Oh, right. He's put shallots into the pan -
0:52:19 > 0:52:23the same pan in which he fried the butter. Fried the chicken, I'm sorry.
0:52:23 > 0:52:25Now he's got to add - I know he's got to add -
0:52:25 > 0:52:27some tomato, finely chopped up,
0:52:27 > 0:52:31and the ecrevisse shells, which he's already crushed, right?
0:52:31 > 0:52:34Absolutely. There's the tomato there. We see the tomato there.
0:52:34 > 0:52:38- Bubbling up quite nicely, I think. - Then the shells go in.
0:52:38 > 0:52:41Then he's got to add a bit of saffron. Very expensive, saffron.
0:52:41 > 0:52:45I think he'll probably do that in a minute and get round to that.
0:52:46 > 0:52:49You can see he's quite miserable, can't you, in that shot there?
0:52:50 > 0:52:53Yes. That's the saffron going in.
0:52:53 > 0:52:57Chicken back in now, so the chicken get the flavour of the saffron
0:52:57 > 0:53:01and the crayfish shells and the little bits of onion and tomato.
0:53:01 > 0:53:05This is an important bit here. This is the fume de volaille.
0:53:05 > 0:53:08It's a very, very reduced chicken stock
0:53:08 > 0:53:11and you mustn't use gravy "ganules" to, er...
0:53:11 > 0:53:15- Gravy ganules? - Sorry - gravy granules.
0:53:15 > 0:53:17THEY CHUCKLE
0:53:17 > 0:53:19- It's bubbling up quite nicely.- Yeah.
0:53:19 > 0:53:21That now simmers away for about ten minutes or so.
0:53:21 > 0:53:24Oh, look, another BBC lid - frying pan, actually.
0:53:24 > 0:53:26Into the oven for about ten minutes,
0:53:26 > 0:53:29for the chicken to absorb the flavours of the ecrevisse.
0:53:29 > 0:53:30Oops, here's a witty bit.
0:53:30 > 0:53:32# May we sit for a bit?
0:53:32 > 0:53:34# Magnifique C'est si bon
0:53:34 > 0:53:35# Hey, how long
0:53:35 > 0:53:36# Is this song?
0:53:36 > 0:53:38# Well, they reckon 60 seconds
0:53:38 > 0:53:40# Killing time with this rhyme
0:53:40 > 0:53:43# Now it's back where we belong. #
0:53:43 > 0:53:45Right, the chicken is out now.
0:53:45 > 0:53:49It's been stewed in the stock and the shellfish.
0:53:50 > 0:53:53And all he's got to do is reduce that sauce a little bit further
0:53:53 > 0:53:56and strain it. Get rid of the crayfish shells.
0:53:56 > 0:53:59Thicken with butter. I wish he'd hurry up a bit.
0:53:59 > 0:54:01I'm sure he was deliberately going slow that day.
0:54:03 > 0:54:06- The lighting man nearly bopped him, you know.- I know!
0:54:06 > 0:54:09- Kept tripping over the lamps! - You've got to keep up.- Oh, sorry.
0:54:09 > 0:54:11So now he's strained the sauce.
0:54:11 > 0:54:14He's now got to thicken that and enrich it with a knob of butter,
0:54:14 > 0:54:18which you should whisk in but this guy's so laid back he just sort of shakes it on the stove.
0:54:18 > 0:54:23But first he's going to decorate the dish with the boiled crayfish.
0:54:23 > 0:54:26Notice the shells have been taken off the tail,
0:54:26 > 0:54:29so you can eat the meat very easily.
0:54:31 > 0:54:34- And a bit of butter going in there. - Yep.
0:54:35 > 0:54:38- A bit of sweat going in there. - A bit of sweat.
0:54:38 > 0:54:40He looks so unhappy.
0:54:42 > 0:54:43Oh, dear. It's funny.
0:54:43 > 0:54:45But he's a brilliant cook - that's the whole point.
0:54:45 > 0:54:48I'm glad this sequence is coming to an end, actually.
0:54:48 > 0:54:50- I think it does go on a bit, don't you?- It's a bit too long.
0:54:50 > 0:54:53- It's very difficult to write a commentary for such a thing.- Yes.
0:54:53 > 0:54:56- Well, you haven't, have you? - I haven't written it, no.
0:54:56 > 0:54:59Anyway, I think it's the next bit of the hotel owner coming up
0:54:59 > 0:55:02and he's quite philosophical about Perigord.
0:55:02 > 0:55:07Le Perigord, c'est le berceau de l'humanite. C'est incroyable, ca.
0:55:07 > 0:55:09Il y a ici le premier...
0:55:09 > 0:55:14C'est la ou tout les societes, tout les civilisations demarrent dans notre pays.
0:55:14 > 0:55:18Alors, moi, quelquefois je peux aller voir un peu ailleurs ce qui s'est passer
0:55:18 > 0:55:20mais je suis condamne a revenir en Perigord,
0:55:20 > 0:55:22parce que j'ai tout en Perigord.
0:55:22 > 0:55:25J'ai la douceur de vivre, j'ai le climat,
0:55:25 > 0:55:28j'ai la qualite des produits. Je suis heuruex.
0:55:30 > 0:55:33He's a very happy man. He said, "Why do I love Perigord?"
0:55:33 > 0:55:34# Why do I love Perigord? #
0:55:34 > 0:55:37He said, "It's the birthplace of humility,
0:55:37 > 0:55:39"it's the birthplace of Western art.
0:55:39 > 0:55:41"I go to other places just for curiosity
0:55:41 > 0:55:47"but I am condemned to stay in this wonderful place," he says, "the birthplace of humanity."
0:55:52 > 0:55:55Great stuff. We're not cooking live in the studio today.
0:55:55 > 0:55:59Instead, we're looking back at some of the tasty titbits from the Saturday Kitchen archives.
0:55:59 > 0:56:01Still to come on today's Best Bites...
0:56:01 > 0:56:05Gennaro Contaldo takes on Adam Byatt in the Saturday Kitchen omelette challenge.
0:56:05 > 0:56:09Both men had respectable times but would they be able to do any better?
0:56:09 > 0:56:11Find out a little later on.
0:56:11 > 0:56:13Tom Kitchin cooks an original warm summer salad
0:56:13 > 0:56:16of lamb's tongue and sweetbreads.
0:56:16 > 0:56:19He makes it with summer veg, a confited leek, sauce gribiche,
0:56:19 > 0:56:22crispy lamb's tongue and sweetbread fritters.
0:56:22 > 0:56:26And West End star Summer Strallen faced her Food Heaven or Food Hell.
0:56:26 > 0:56:27Would she get her Food Heaven -
0:56:27 > 0:56:31peaches with a delicious roasted peach and raspberry pavlova
0:56:31 > 0:56:33with almond and caramel sauce -
0:56:33 > 0:56:34or her dreaded Food Hell,
0:56:34 > 0:56:38tinned tuna with a tuna and chicken tonnato and rocket salad?
0:56:38 > 0:56:41Find out what she gets to eat at the end of today's show.
0:56:41 > 0:56:45Now, if you're in the mood for a one-pot wonder and you've got some leftovers to use up,
0:56:45 > 0:56:47Tana Ramsay has the perfect recipe.
0:56:47 > 0:56:49Tell us what you're doing.
0:56:49 > 0:56:51I'm doing a really nice, comforting,
0:56:51 > 0:56:53simple chicken and butter bean casserole.
0:56:53 > 0:56:54Right, great for the kids, I suppose.
0:56:54 > 0:56:58But it's like an adult dish, as well. Everybody can dive in.
0:56:58 > 0:57:00- Family food, isn't it?- I think so, but nursery food is the best.
0:57:00 > 0:57:03- None of this fancy stuff. - None of this fancy stuff. All right.
0:57:03 > 0:57:06So, really simple ingredients - red onion, red pepper, baby leeks,
0:57:06 > 0:57:10carrot, nice big field mushrooms, butter beans,
0:57:10 > 0:57:12bit of soy sauce, tomatoes, stock.
0:57:12 > 0:57:16So all handy stuff you've got in your cupboards, especially the beans and tomatoes.
0:57:16 > 0:57:19- Can I get you chopping? - I knew I'd have to do something.
0:57:19 > 0:57:21Chop something. Now...
0:57:21 > 0:57:24OK. Really nicely finely chopped.
0:57:24 > 0:57:27- Sorry, I'm telling you what to do now, aren't I?- Go on.
0:57:27 > 0:57:32And I'm just going to sweat that off in the pan.
0:57:32 > 0:57:36- A little bit of olive oil and butter. - Lovely. Where does this idea...
0:57:36 > 0:57:38Look how professional this is! See, I'm a domestic cook.
0:57:38 > 0:57:42- It takes me ages to do that. - Does it? Well, there you go.
0:57:42 > 0:57:45- So, chop this nice and fine, yeah? - Absolutely.- There we go.
0:57:45 > 0:57:47So tell us a little bit about you. I'm fascinated.
0:57:47 > 0:57:49I mean, was it Kent you were brought up?
0:57:49 > 0:57:52- I was brought up in Kent, yep. - Farming background - is that right?
0:57:52 > 0:57:54Farming background. At one stage,
0:57:54 > 0:57:57everything on the table came from our farm. My mum was amazing like that.
0:57:57 > 0:57:59She puts me to absolute shame
0:57:59 > 0:58:02and I think the least I can do is give the kids good home cooking.
0:58:02 > 0:58:04So how did you feel when Gordon decided to put
0:58:04 > 0:58:07a load of turkeys in your back garden, and then pigs?
0:58:07 > 0:58:09- It was an interesting experiment. - Was it?
0:58:09 > 0:58:12- One that's going to be repeated or not?- Er, I don't know.
0:58:12 > 0:58:16- He's negotiating at the moment.- He's negotiating, is he?- So this is...
0:58:16 > 0:58:19The great thing about this recipe, I think, is you can just...
0:58:19 > 0:58:23You know, end of the week when you've got all those bits and pieces,
0:58:23 > 0:58:27you don't have to use exactly these ingredients - you can use up whatever your leftovers are.
0:58:27 > 0:58:31- Which I think is what home cooking is really all about.- It certainly is.
0:58:31 > 0:58:32You don't have to be precise.
0:58:32 > 0:58:35Most of the recipes in the book, you can substitute different things.
0:58:35 > 0:58:39You don't have to get halfway through and think, "I can't do the rest - I haven't got that ingredient."
0:58:39 > 0:58:43I mentioned the book - you've got a new book out. Is that what the book's about?
0:58:43 > 0:58:44It's about real home cooking.
0:58:44 > 0:58:47Yeah, absolutely. So they can go... Oh.
0:58:47 > 0:58:49You've done all that beautiful chopping
0:58:49 > 0:58:53and I'm already halfway there. I just wanted to test your chopping skills.
0:58:53 > 0:58:57- Oh, thanks very much, yeah.- You could do the leeks for me.- What do I do with these? Throw them away?
0:58:57 > 0:59:01- Probably.- Put them to the side. - You got me to chop stuff, you don't need it!
0:59:01 > 0:59:05- There we go. Now, a little birdie tells me...- But I do need my leeks.
0:59:05 > 0:59:08Actually, Stuart, who was on last week,
0:59:08 > 0:59:11- tells me that Gordon and yourself... - Yeah?
0:59:11 > 0:59:16One o'clock this morning, you were practising making omelettes.
0:59:16 > 0:59:21- Well, I don't think you can ever do too much practice.- 50 eggs!
0:59:21 > 0:59:25- You've practised making omelettes! - I'm up against chefs.
0:59:25 > 0:59:28I think it's quite brave of me to be cooking on here when I'm a domestic cook.
0:59:28 > 0:59:33- So I think, you know, bravery award. - Don't worry, I'll turn his gas off.
0:59:34 > 0:59:38- For all you know, my omelette will probably be on the floor!- Exactly!
0:59:38 > 0:59:42The thing that worries me is I haven't seen anybody else that's in the five-minute region.
0:59:42 > 0:59:45Really? Five minutes? So, tell me what's going on there.
0:59:45 > 0:59:49- You've got onions, you sweated them off...- Onions, garlic, little bit of olive oil.
0:59:49 > 0:59:52I'm just adding my veg here. I'm just sweating them off here.
0:59:56 > 0:59:58But this is one of the dishes...
0:59:58 > 1:00:00I mean, stews, casseroles, that sort of thing,
1:00:00 > 1:00:02that you could easily put on in the morning,
1:00:02 > 1:00:06leave it ticking away, even reheat it in the evenings, really.
1:00:06 > 1:00:08Well, I think, truth be known,
1:00:08 > 1:00:10this is one of those dishes that just gets better.
1:00:10 > 1:00:12The more it's reheated, the better it gets.
1:00:12 > 1:00:17I'm not going to wash the mushrooms because they're like a sponge - they just absorb all the water.
1:00:17 > 1:00:18So I'm just peeling them.
1:00:18 > 1:00:21You know, and if they're really dirty, just give them a quick wipe.
1:00:21 > 1:00:25A lot of people really don't understand that you don't wash mushrooms at all, do you?
1:00:25 > 1:00:27Particularly these and wild mushrooms.
1:00:27 > 1:00:30Particularly these ones - they really do act like a sponge.
1:00:30 > 1:00:34You know, you literally just chuck everything in and it slow cooks.
1:00:34 > 1:00:37You've got stock there. The chicken goes in raw and slow cooks.
1:00:37 > 1:00:40It means it's so tender. It really is.
1:00:40 > 1:00:43It's one of my favourites, cos I can just chuck it in,
1:00:43 > 1:00:46get on with homework or whatever the kids need doing.
1:00:46 > 1:00:48Tea-time is the most demanding time of the day
1:00:48 > 1:00:51and the key really is to make my life easier on the cooking front,
1:00:51 > 1:00:54yet still have the nice feeling that it is home-cooked food.
1:00:54 > 1:00:57Now, are your kids fussy about food that or not?
1:00:57 > 1:00:59They're not really allowed to be.
1:00:59 > 1:01:01I think the worst mistake you can ever make with kids is
1:01:01 > 1:01:05if they say, "I don't like it," then say, "I'll do you something else."
1:01:05 > 1:01:06It really is a case of,
1:01:06 > 1:01:08"Well, there's nothing else and you're not having dessert."
1:01:08 > 1:01:11They can go straight in the pan, those, if you wouldn't mind, James.
1:01:11 > 1:01:15Now, I know Cyrus is doing a curry later. Are your kids into curries?
1:01:15 > 1:01:18- Yeah.- Cos that's the secret - getting it at a young age. You mentioned
1:01:18 > 1:01:20the fact, don't give them a choice.
1:01:20 > 1:01:22I didn't have a choice when I was a kid -
1:01:22 > 1:01:26you literally get what you're given and your taste buds change very, very quickly, don't they?
1:01:26 > 1:01:29They do. But the more you introduce to children at this age,
1:01:29 > 1:01:33I think the more chance you have of them being more open to different tastes.
1:01:33 > 1:01:37- So everything in? - Everything's in. And then...
1:01:37 > 1:01:40- Do you want me to chop the garlic, or not?- Yes, please.
1:01:40 > 1:01:43- Chop the garlic. There you go. - JOHN:- Hear, hear.
1:01:43 > 1:01:46- You like your garlic? There you go. - Get the garlic chucked in.
1:01:46 > 1:01:50- John, I'll give you a little bit to gnaw. There you go.- Oh, thank you!
1:01:50 > 1:01:51- Good for the heart.- Lovely.
1:01:51 > 1:01:55- Right, so that's that one. - Garlic straight in.
1:01:55 > 1:01:57- That just goes straight in as well? - Straight in.
1:01:57 > 1:01:59The chicken is on the bone.
1:01:59 > 1:02:02You can buy skinless chicken breast but it is more expensive,
1:02:02 > 1:02:07so you may as well just actually buy chicken breasts and just, you know, peel the skin.
1:02:07 > 1:02:10I mean, you mentioned chicken breasts but you've got thighs here.
1:02:10 > 1:02:13So inexpensive, thighs, aren't they?
1:02:13 > 1:02:15Yeah, absolutely. I mean, you can use either.
1:02:15 > 1:02:18Thighs on the bone I think are really nice
1:02:18 > 1:02:19because the kids can then...
1:02:19 > 1:02:22You know, it's good for them to have the independence of actually,
1:02:22 > 1:02:24you know, using a knife and fork
1:02:24 > 1:02:28and not just having everything in small bite-size pieces.
1:02:28 > 1:02:30I think that's one of the things - my kids are at that stage where
1:02:30 > 1:02:35- they can't be babied any more. So in with the tomatoes.- Now, you always...
1:02:35 > 1:02:38I mean, you took the skin off the chicken, as well.
1:02:38 > 1:02:41A lot of the fat's on the skin, so if you take it out, it's less fat.
1:02:41 > 1:02:44I mean, my kids do enjoy chicken skin - I have to be honest.
1:02:44 > 1:02:48But if you're not going to be frying it or grilling it and it's not
1:02:48 > 1:02:52going to get crispy, it's not really, you know, a nice way to eat it.
1:02:52 > 1:02:57Also, it's roughly about 20p more to buy chicken with the skin off.
1:02:57 > 1:02:59Well, exactly, and that's just lazy.
1:02:59 > 1:03:03Comes back to the convenience factor, doesn't it?
1:03:03 > 1:03:05And I actually used to work in one restaurant where they'd put
1:03:05 > 1:03:08chilli flakes on the crispy skin and charge people seven quid for it.
1:03:08 > 1:03:12- It wasn't Gordon's!- I wondered what you were going to say then!
1:03:12 > 1:03:15Just a little bit of seasoning. Obviously with children, you can't use a lot of salt
1:03:15 > 1:03:18but if you are going to turn this around for your evening meal after,
1:03:18 > 1:03:21a little bit of Worcester sauce, a little bit of...
1:03:21 > 1:03:23You know, more pepper, a bit more salt.
1:03:23 > 1:03:25And just literally chuck the chicken in.
1:03:25 > 1:03:27Chuck the chicken in and we're away.
1:03:27 > 1:03:30And then how long do you cook that for now?
1:03:30 > 1:03:32I cook this for 45 minutes to an hour.
1:03:32 > 1:03:35You know, just make sure all the chicken is covered by the stock
1:03:35 > 1:03:38and, you know, you do get more liquid coming out of the chicken
1:03:38 > 1:03:41- and from the vegetables.- So, cover it with the lid?- Cover it with the lid.
1:03:41 > 1:03:43I'll put the lid on while you wash your hands.
1:03:43 > 1:03:46- I'll swap that over for you. - Thank you.
1:03:48 > 1:03:50So, now, you're serving it with what? Just some just plain...
1:03:50 > 1:03:53- Just some plain Basmati rice. - Plain Basmati rice?
1:03:53 > 1:03:56Which is fantastic cos, again, the Basmati rice really soaks up
1:03:56 > 1:04:00some of the stock juices and you've got all the goodness there.
1:04:00 > 1:04:03- I'll give you that.- Thank you.
1:04:03 > 1:04:06Now, I assume we'll have a little bit of a masterclass.
1:04:06 > 1:04:09I don't know about masterclass on cooking rice - you're going to get me to cook it.
1:04:09 > 1:04:12- You're going to help.- Going to help?
1:04:12 > 1:04:16But what's the real secret with Basmati rice, just quickly?
1:04:16 > 1:04:18- Actually, particularly... - Do you wash the rice or not?
1:04:18 > 1:04:21No, particularly in the UK, I wouldn't recommend that at all.
1:04:21 > 1:04:23Because it gets a bit stodgy.
1:04:23 > 1:04:26The other thing is treating it delicately.
1:04:26 > 1:04:29Cooking it really delicately. Well, a bit like this lovely stew.
1:04:29 > 1:04:32- You're not going to complain about my presentation, are you?- I'm not.
1:04:32 > 1:04:35I'm there with the cloth doing a little cheffy wipe.
1:04:35 > 1:04:37- That drives me mad.- Does it?
1:04:37 > 1:04:39It's much better cooking for kids - they never complain.
1:04:39 > 1:04:41I shall leave it there and not complain.
1:04:41 > 1:04:43So, remind us what that is again.
1:04:43 > 1:04:46- That is chicken and butter bean casserole.- Lovely.
1:04:46 > 1:04:47You had to do it, didn't you?
1:04:53 > 1:04:55Follow me. Chicken casserole.
1:04:55 > 1:04:58What do you make of that, John, this time in the morning?
1:04:58 > 1:05:02- Where did you get the chicken from? - The best butcher, of course.
1:05:02 > 1:05:04Nice free-range chicken.
1:05:04 > 1:05:07Well, you see, I disapprove of supermarkets,
1:05:07 > 1:05:09unless you're forced to go.
1:05:09 > 1:05:13When I was working in Manchester, I was forced to go to...
1:05:13 > 1:05:17I won't mention the name because it's advertising and I don't want to advertise them.
1:05:17 > 1:05:21Support your local butcher, without a doubt. They're a dying breed.
1:05:21 > 1:05:23"I'm sorry, we don't stock that." "Why not?"
1:05:23 > 1:05:26- "Nobody asks for it." "Well, I do." - Tell me what it tastes like.
1:05:26 > 1:05:29Dive in, Sam. There you go, Dave.
1:05:30 > 1:05:35Why not... Now, mushrooms. You said something about mushrooms. Not washing the mushrooms.
1:05:35 > 1:05:38- Don't wash mushrooms.- When you wash them, they get really spongy.
1:05:38 > 1:05:39They absorb all the water.
1:05:39 > 1:05:43- Really, just a good wipe and I peeled these ones as well.- That's strange.
1:05:43 > 1:05:46- I should know that I don't.- I used to nick my sister's toothbrush.
1:05:46 > 1:05:50- Use a toothbrush. - The chicken's so tender.- It is. Cooked in that way, it's the best.
1:05:50 > 1:05:54- I suppose you could use fish. - A really nice meaty fish, a monkfish - something like that.
1:05:54 > 1:05:55And cook it for a little bit less.
1:05:55 > 1:05:58Yes, put all the vegetables, do the stock and put the fish in
1:05:58 > 1:06:0015, 20 minutes before you're actually going to serve the dish.
1:06:00 > 1:06:05- It's a really subtle taste.- Cyrus? Approved?- Heart-warming food.
1:06:05 > 1:06:07Heart-warming food. I like that all round.
1:06:12 > 1:06:14Sorry, Tana, I just had to wipe that plate.
1:06:14 > 1:06:18Now, it's time to find out if the Italian stallion Gennaro Contaldo
1:06:18 > 1:06:22can beat his 16-second record at the Saturday Kitchen omelette challenge.
1:06:22 > 1:06:25Or would Adam Byatt put him off? Let's find out...
1:06:25 > 1:06:28Time to get down to business. All the chefs that come on
1:06:28 > 1:06:31battle it out against the clock and each other to test how fast
1:06:31 > 1:06:33they can make a three-egg omelette.
1:06:33 > 1:06:35Now, Gennaro, pretty good time.
1:06:35 > 1:06:3916.36 seconds. On our leader board for some time now.
1:06:39 > 1:06:43- My, God, that was me. - It was you.- A bit younger.
1:06:43 > 1:06:45You think you can go any quicker?
1:06:45 > 1:06:47Excuse me...
1:06:47 > 1:06:49Bless you. I'm not going to kiss him.
1:06:49 > 1:06:52Think you can go any quicker, though.
1:06:52 > 1:06:55- Been a tough year. - I can always try.- Adam.
1:06:55 > 1:06:58You could have done two by the time you'd done one.
1:06:58 > 1:07:03- 30 seconds.- Got a way to go. Give it a whirl, today.- Just follow him.
1:07:03 > 1:07:06Usual rules apply. Three-egg omelette cooked as fast as you can.
1:07:06 > 1:07:10Let's put the clocks on the screens. Just for you at home.
1:07:10 > 1:07:13Are you ready? The clock stops when it hits the plate.
1:07:13 > 1:07:15Three-two-one-go!
1:07:18 > 1:07:21This is the secret. Watch...
1:07:23 > 1:07:25- He's beating you.- All right.
1:07:26 > 1:07:29But this is the secret. This is where it speeds up.
1:07:31 > 1:07:33Ahhh! Come on!
1:07:35 > 1:07:37Oh, he's beaten you. He's beaten you.
1:07:39 > 1:07:41Oh, look at that.
1:07:41 > 1:07:42No...
1:07:43 > 1:07:46No, no!
1:07:48 > 1:07:53- Do you know...I forgot the butter. - The title's gone.
1:07:53 > 1:07:56- GONG BANGS - Look at that.
1:07:56 > 1:07:57I don't like him any more.
1:07:59 > 1:08:02- What fun.- Nice. Three-egg folded omelette with one
1:08:02 > 1:08:05and a half eggs stuck to the pan.
1:08:05 > 1:08:09- All right, all right!- How did he get there? I don't actually know.
1:08:09 > 1:08:12- Shall we taste this one first? - That's cooked.- Definitely cooked.
1:08:12 > 1:08:15It was in there for about four minutes. This one...
1:08:16 > 1:08:18It's definitely cooked, yeah.
1:08:20 > 1:08:22Yep.
1:08:22 > 1:08:28- Gennaro, do you think you beat your time?- Ahhh, yes, definitely.
1:08:28 > 1:08:30A week before, yeah.
1:08:31 > 1:08:34- Funnily enough, no, you didn't.- Ahh!
1:08:34 > 1:08:37- I thought I managed to do it. - You did it... Don't sound surprised.
1:08:37 > 1:08:40You did it in 38.52 seconds. Take that home and put it on your fridge.
1:08:40 > 1:08:43Thank you. Bless him.
1:08:43 > 1:08:46Did you beat your 30 seconds?
1:08:46 > 1:08:48I think 30 seconds is respectable
1:08:48 > 1:08:49but maybe I'm a bit better this time?
1:08:50 > 1:08:54- Bit of practice, you see.- Did you do enough to beat Gennaro, though?
1:08:54 > 1:08:56No, don't think so, not this time.
1:08:56 > 1:08:59I'm going to say "You can take that and put it on your fridge,"
1:08:59 > 1:09:03cos you are quicker...by a long way.
1:09:03 > 1:09:06- Good.- Straight into the top ten. - That's all right. Up on blue.
1:09:06 > 1:09:09You've knocked the likes of John Torode out.
1:09:09 > 1:09:13You have done it in third position - 19.76 seconds.
1:09:14 > 1:09:16APPLAUSE
1:09:16 > 1:09:21You worried me when you said...hold on, I can relax a little
1:09:21 > 1:09:24then it's done in 50 seconds!
1:09:24 > 1:09:26Speaking to his sous earlier, it's because he bought 30 eggs
1:09:26 > 1:09:29last night and was practising till two o'clock in the morning.
1:09:33 > 1:09:37Well done, Adam. And, Gennaro, there were definitely not three eggs on that plate.
1:09:37 > 1:09:39Now, if you've got some lamb's tongue
1:09:39 > 1:09:42and some sweetbreads lying around at home don't despair cos
1:09:42 > 1:09:45Tom Kitchin has just the recipe for you.
1:09:45 > 1:09:47And on the menu for you...
1:09:47 > 1:09:51- one we've never had before.- OK. Good morning, everyone!
1:09:51 > 1:09:55This is...what's the name of the dish, first?
1:09:55 > 1:10:01It's crispy ox tongue...lamb's tongue, we have to braise it first.
1:10:01 > 1:10:05I'm going to do a sweetbread fritter and a confit leek
1:10:05 > 1:10:07and some nice summer vegetables.
1:10:07 > 1:10:10- OK, we want to get these on to cook first. - Yeah.
1:10:10 > 1:10:13So...going to cook them for about two and a half hours
1:10:13 > 1:10:15so they are really tender.
1:10:15 > 1:10:18- Yeah.- And the meat is really tender afterwards.
1:10:18 > 1:10:22- It's absolutely delicious. - This is on your lunch menu?
1:10:22 > 1:10:27You have to make lunch menus affordable and we try to do that but
1:10:27 > 1:10:31you can't have lobster and turbot on your lunch menu
1:10:31 > 1:10:35- so these are the kind of ingredients that we use.- Right.
1:10:35 > 1:10:37But I think people, when they come to restaurants, they want to have
1:10:37 > 1:10:40something that they can cook at home or might not eat at home.
1:10:40 > 1:10:43- Or might not be able to get a hold of, really.- Yeah.
1:10:43 > 1:10:45So these are the little lambs' tongues which are going to
1:10:45 > 1:10:48go in and, like you said, they're slowly cooked.
1:10:48 > 1:10:50Yeah, you want to cook them nice and slowly
1:10:50 > 1:10:54and use up all the vegetables in the fridge.
1:10:54 > 1:10:58You should be able to get this down the farmers' market or
1:10:58 > 1:11:01pre-order it with a good butcher.
1:11:01 > 1:11:04- Well, they're bang in season now, aren't they?- Yeah, exactly.
1:11:04 > 1:11:07Right, so the whole lot gets put together and you want me
1:11:07 > 1:11:11to then peel them, which is the best job of all, isn't it, really?
1:11:11 > 1:11:14- Excellent.- They're in here somewhere and these cook for how long?
1:11:14 > 1:11:16That was about two and a half hours
1:11:16 > 1:11:19and you could do that a couple of days in advance if you wanted.
1:11:19 > 1:11:23It does leave a lovely stock as well, so in Scotland we don't waste much.
1:11:23 > 1:11:26Dawn, you should have eaten more Victoria sponge, really!
1:11:26 > 1:11:28Yeah, Dawn, you couldn't give us a wee hand, could you?
1:11:28 > 1:11:30DAWN LAUGHS
1:11:30 > 1:11:31Eh, no!
1:11:31 > 1:11:35- Right, so these things you just peel.- Yeah.- Right.
1:11:35 > 1:11:38- Why do you peel it?- Cos it's like membrane on the outside.
1:11:38 > 1:11:39THEY PRETEND TO RETCH
1:11:39 > 1:11:41- It's a bit tough, the outside.- OK.
1:11:41 > 1:11:43My eyes are watering.
1:11:43 > 1:11:47I don't know if I'm promoting my restaurant here or not!
1:11:47 > 1:11:51- There you go.- OK.- What's next? - I've got the sweetbread, OK?
1:11:51 > 1:11:55Which is the gland next to the heart, which is again a bit off for me.
1:11:55 > 1:11:58You're really selling this dish, aren't you?!
1:11:58 > 1:12:01No, I love this kind of stuff, because it is the forgotten foods
1:12:01 > 1:12:05and I think people come to the restaurant and they taste it
1:12:05 > 1:12:07and nine times out of ten, you do love it,
1:12:07 > 1:12:11it's just actually getting over the fear factor of eating it.
1:12:11 > 1:12:14I remember working in France and they have a lot of this
1:12:14 > 1:12:16and I remember they used to
1:12:16 > 1:12:20pan fry theirs as well, like at the last minute
1:12:20 > 1:12:23but make a terrine out of the tongue as well, so...
1:12:23 > 1:12:25So we want to get these really crispy
1:12:25 > 1:12:28and these ones are a lot more affordable, the veal sweetbreads
1:12:28 > 1:12:32is a real cheffy ingredient, I mean, I'm sure you love them.
1:12:32 > 1:12:35- Yeah, I love them, yeah.- That's about eight times the price of these.
1:12:35 > 1:12:38- Right.- So we don't use those on the lunch menu.
1:12:38 > 1:12:40But you're...well, you're not appearing together,
1:12:40 > 1:12:45but you're doing this Cube, what is it? What is this about in London?
1:12:45 > 1:12:46Yeah, we're both, eh...
1:12:46 > 1:12:51We're both part of the Cube which is going to be a glass box
1:12:51 > 1:12:53on top of the Royal Festival Hall.
1:12:53 > 1:12:55- Right.- And different chefs...
1:12:55 > 1:12:57- there's how many? Five of us? - Five of us.
1:12:57 > 1:13:00Will be cooking at different intervals throughout the summer
1:13:00 > 1:13:03and it was a chance to come down and
1:13:03 > 1:13:05showcase Scotland and...
1:13:05 > 1:13:06Showcase what we do, really.
1:13:06 > 1:13:10Yeah, so it was a great opportunity and I'm really looking forward to it.
1:13:10 > 1:13:12So what is it? A five course meal or what...?
1:13:12 > 1:13:14It's in the Royal Festival Hall and you can come
1:13:14 > 1:13:17- and taste the food that the chefs are cooking.- Some lamb's tongue?
1:13:17 > 1:13:21It's got some amazing views of London, hasn't it? Unbelievable.
1:13:21 > 1:13:25We did the opening night on Thursday and it was just exceptional,
1:13:25 > 1:13:28the view is beautiful the setup is beautiful
1:13:28 > 1:13:30and it's going to be a lot of fun.
1:13:30 > 1:13:32Well done, James.
1:13:32 > 1:13:34I got the best job, you see. Look at that.
1:13:35 > 1:13:37Membrane, anyone?
1:13:37 > 1:13:40THEY LAUGH
1:13:40 > 1:13:43Some shallots in parsley and some garlic in there
1:13:43 > 1:13:45and we've got them lovely and crispy.
1:13:45 > 1:13:48OK, and then we've got a bit of lamb stock.
1:13:48 > 1:13:52Now the leek itself you want to roast off in just tinfoil, yeah?
1:13:52 > 1:13:55Yeah, we're going to put that in the tinfoil and confit it in the oven.
1:13:55 > 1:13:58- Right.- Which is a great way of cooking...
1:13:58 > 1:14:00because all the flavour of the leek will stay.
1:14:00 > 1:14:02It's not going to escape anywhere, OK?
1:14:02 > 1:14:05- So that's a whole leek, salt and pepper.- Yeah.
1:14:05 > 1:14:07And a little bit of oil then, I take it?
1:14:08 > 1:14:10So this is where maybe it gets a little bit more complicated
1:14:10 > 1:14:12if you want to try...
1:14:12 > 1:14:16We're going to stick the sweetbread with the lovely lamb sauce in there.
1:14:20 > 1:14:23- Right. - Into an ice cube container, OK.
1:14:25 > 1:14:29- You following me?- Yes, kind of - this goes in the oven for? 25 minutes?
1:14:29 > 1:14:3125 minutes. And this goes in the freezer.
1:14:33 > 1:14:35And we freeze those...
1:14:35 > 1:14:37because what we want to do now...
1:14:38 > 1:14:43- is roll them in breadcrumbs.- Right, so it's flour, egg and breadcrumbs?
1:14:43 > 1:14:46- So they're like little fritters? - Exactly.
1:14:46 > 1:14:52- So when you cut into it they're going to kind of like ooze out.- Right.
1:14:52 > 1:14:53We've got our flour.
1:14:53 > 1:14:55And as well as all this and the Cube and bits and pieces,
1:14:55 > 1:14:58you've got a new book coming out, have you?
1:14:58 > 1:15:02- Later on this year?- Yeah, late August, September.- All right.
1:15:02 > 1:15:05- Kitchin Suppers, with my aptly-named name.- Yes.
1:15:05 > 1:15:07You can imagine when I was at school
1:15:07 > 1:15:11and I said I was going to do home economics with a name like Kitchin.
1:15:11 > 1:15:15So, that's coming out, that's really exciting. All home recipes as well.
1:15:15 > 1:15:18And there's no lamb's tongues in there.
1:15:18 > 1:15:20There's no lamb's tongue in it.
1:15:20 > 1:15:24So is this a dish that you're going to cook at The Cube or is this...?
1:15:24 > 1:15:26No, this is not on the menu, but this is the kind of dish that
1:15:26 > 1:15:28you would get on the lunch menu at the restaurant.
1:15:28 > 1:15:31Or saving it for The Good Food Show cos you're there,
1:15:31 > 1:15:34- aren't you, with us on stage?- Yes. Brilliant, yeah.
1:15:34 > 1:15:38- The Summer Good Food Show which is this month.- Yes, in Birmingham.
1:15:38 > 1:15:43- Right, so we've got... - Roll those in the flour first. Yes.
1:15:43 > 1:15:44So this is a great way, you know, to do...
1:15:44 > 1:15:47If you do egg-breadcrumbs at home, Dawn,
1:15:47 > 1:15:51you just put them in flour first and then egg wash.
1:15:51 > 1:15:55Yes, normally people do chicken not sweetbreads, don't they, at home?
1:15:55 > 1:15:57Yes, well, we're pushing the boundaries a bit here.
1:15:57 > 1:15:59Right, so this is a raw salad on the top.
1:15:59 > 1:16:01We've got radishes, shallots,
1:16:01 > 1:16:04carrots and you want the broad beans as well?
1:16:04 > 1:16:07I love raw vegetable salad. It gives it a lovely texture too.
1:16:07 > 1:16:11- Why are sweetbreads so expensive? - Cos there's not many of them.
1:16:11 > 1:16:15- Stupid question.- Because there's not a lot of them.- Oh, I suppose.
1:16:15 > 1:16:20And, er, I don't know really. Why are they so expensive, Tom?
1:16:20 > 1:16:23Got no idea. Tom, why are they so expensive?
1:16:23 > 1:16:27- That's a stitch-up, wasn't it? - I've got no idea.
1:16:27 > 1:16:28I've got a couple...
1:16:28 > 1:16:32These are frozen just now, so I just want some that are defrosted,
1:16:32 > 1:16:37so you have to plan ahead a little bit with this dish.
1:16:37 > 1:16:40Is it the gelatine that keeps them together, Tom?
1:16:40 > 1:16:44Yes, exactly, and we're just going to pop those in the fryer,
1:16:44 > 1:16:50- so they're nice and crispy. OK.- We've got broad beans here.
1:16:50 > 1:16:52We've made a bit of a mess, but never mind.
1:16:52 > 1:16:54And then you've got the lamb's tongue.
1:16:54 > 1:16:56- We've got about a minute left. - OK, so there we go.
1:16:56 > 1:16:59- Have you got the leek gribiche? - I'm doing that, chef.
1:16:59 > 1:17:01- We've got to get the leek... - Quickly, James, quickly.
1:17:01 > 1:17:02LAUGHTER
1:17:08 > 1:17:12Right. Look at that. It's lovely.
1:17:12 > 1:17:14So you see all that lovely juice in there,
1:17:14 > 1:17:16we'll keep that, we'll put that over the top.
1:17:16 > 1:17:17That's real flavour, that is.
1:17:17 > 1:17:21Now gribiche is normally served with a lot of offal, isn't it?
1:17:21 > 1:17:23Capers, gherkins...
1:17:23 > 1:17:26And it's one of the classic dishes that you don't see on too many menus,
1:17:26 > 1:17:29but people like me who love classical cooking,
1:17:29 > 1:17:32I keep going with the old sauce gribiche and it's good
1:17:32 > 1:17:35because it cuts through the richness of the dish.
1:17:35 > 1:17:38It's another one that you can make up in advance,
1:17:38 > 1:17:40- and it's just...- Yes, it's lovely.
1:17:40 > 1:17:44- Even with just a platter of cold meats is beautiful.- Yes, exactly.
1:17:44 > 1:17:47OK, so we've got our plate.
1:17:47 > 1:17:51So chopped eggs, capers, gherkins, parsley and mayonnaise.
1:17:51 > 1:17:55- Yeah.- Right.- OK.
1:17:59 > 1:18:02Bit of that mayonnaise in.
1:18:04 > 1:18:07Can you see the sweetbreads are lovely and crispy now?
1:18:07 > 1:18:09Mix that.
1:18:09 > 1:18:14- Salt, pepper.- Are you on it, chef? - I'm on it, chef. I'm there..
1:18:14 > 1:18:17You're doing well, you're doing well. That's it.
1:18:19 > 1:18:21I'll put the gribiche down the middle.
1:18:24 > 1:18:28- The veggies are ready when you are.- Thank you.
1:18:28 > 1:18:33Now, our crispy lamb's tongue, nice wee fritter
1:18:33 > 1:18:39and then we can put some of the nice raw vegetables...
1:18:41 > 1:18:43..which are lovely and fresh.
1:18:43 > 1:18:46Peeled broad beans, you don't like that, do you?
1:18:46 > 1:18:48Life's too short to double-pod a broad bean.
1:18:48 > 1:18:49LAUGHTER
1:18:49 > 1:18:55- Right, OK, and there we have it.- Happy with that?- OK.
1:18:55 > 1:18:56So stick it out the front.
1:18:56 > 1:19:01OK, so there we've got our confit leek with sauce gribiche,
1:19:01 > 1:19:05crispy lamb's tongue, sweetbread fritter and some nice raw vegetables.
1:19:05 > 1:19:07We got there in the end.
1:19:12 > 1:19:13There you go.
1:19:13 > 1:19:17Right, you'd better like this after he made me run around like a nutter.
1:19:17 > 1:19:21- Don't let Glasgow down. - Your first time...
1:19:21 > 1:19:22There's a fritter it, you know.
1:19:22 > 1:19:25- you've tried lamb's tongue ever...- Looks lovely.
1:19:25 > 1:19:26It does look amazing.
1:19:26 > 1:19:29- ..in front of three million people, go on.- No pressure.
1:19:29 > 1:19:32- OK.- But it's tender.- Yeah, yeah.
1:19:32 > 1:19:35It's really tender and it's, like, you know,
1:19:35 > 1:19:37people love it once they taste it.
1:19:37 > 1:19:39I'm a great ambassador for the forgotten foods.
1:19:39 > 1:19:43- It's one of those dishes, once you try it, I think you'll like it.- Mmm!
1:19:43 > 1:19:45- It's really nice.- That's the sauce gribiche,
1:19:45 > 1:19:47that's the bit that I made.
1:19:52 > 1:19:53Impressive stuff.
1:19:53 > 1:19:56With a successful career on the West End stage,
1:19:56 > 1:19:58Summer Strallen is no stranger to drama, but would
1:19:58 > 1:20:02she be able to tackle her nerves of facing food heaven or food hell?
1:20:02 > 1:20:03Take a look at this.
1:20:03 > 1:20:05Everyone in the studio has made their minds up.
1:20:05 > 1:20:06Summer, just to remind you,
1:20:06 > 1:20:10food heaven would be peaches transformed in a lovely desert,
1:20:10 > 1:20:13I have to say, a twist on peach Melba with raspberries
1:20:13 > 1:20:14and almonds and that sort of stuff
1:20:14 > 1:20:17- set on a meringue base with whipped cream.- Sounds delicious.
1:20:17 > 1:20:21It's pretty good, that. Or it could be the old dreaded stuff over here,
1:20:21 > 1:20:24the old tinned tuna, a classic, classic Italian dish.
1:20:24 > 1:20:27What you think these guys have decided?
1:20:27 > 1:20:29- You're hoping for a whitewash. - Yeah.
1:20:29 > 1:20:31- It's not looking so good on the phone calls, is it?- No.
1:20:31 > 1:20:36- A unanimous decision of heaven, please.- Fortunately, they did.- Oh.
1:20:36 > 1:20:39- Yes!- All gone, four-three, so there you go. We'll...
1:20:39 > 1:20:41- Bang goes the tuna.- Yeah.
1:20:41 > 1:20:44Right, now what we're going to do is roasted peach, first of all.
1:20:44 > 1:20:47What you can do, you can roast them in the skins if you want,
1:20:47 > 1:20:50- but it's better if you take the skins off.- OK.- Now, to do that...
1:20:50 > 1:20:52I do like the skin on the peach.
1:20:52 > 1:20:55To do that, you need one of these and you blowtorch the skin.
1:20:55 > 1:20:59You can, course, blanch the peach but that makes it quite soft.
1:20:59 > 1:21:02If you quite literally burn the peaches off like that,
1:21:02 > 1:21:05With a blowtorch, you can do this on a little gas stove,
1:21:05 > 1:21:08by the way, just be very careful with a fork.
1:21:08 > 1:21:09And it just comes off?
1:21:09 > 1:21:13And if I get a cloth, just a little paper towel or something,
1:21:13 > 1:21:15- and you wipe it, it just comes off. - Wow.
1:21:15 > 1:21:17So it just comes off, but what you do is
1:21:17 > 1:21:20when you have two chefs like this, both with Michelin stars,
1:21:20 > 1:21:23is pass it to them and get them to do it because it's much easier.
1:21:23 > 1:21:28So what we're going to do, first of all, is making town now for this.
1:21:28 > 1:21:30Now, the caramel for this is we get some sugar,
1:21:30 > 1:21:32and this go straight into a hot pan,
1:21:32 > 1:21:35and then, at the same time, we're going to toast of our almonds,
1:21:35 > 1:21:37because we do this separately, OK?
1:21:37 > 1:21:41We need is to toast of the almonds separately. There we go.
1:21:41 > 1:21:42How are we doing with the old peaches?
1:21:42 > 1:21:45If you can separate the eggs for me for my meringue.
1:21:45 > 1:21:47I'll show you how to make a great meringue as well.
1:21:47 > 1:21:49So, this is just sugar in this pan.
1:21:49 > 1:21:51It will actually go to a caramel.
1:21:51 > 1:21:53In there as well we're going to throw in some butter.
1:21:53 > 1:21:56You can put some peach or orange juice in there
1:21:56 > 1:21:59and then a touch of water. You might not need the water.
1:21:59 > 1:22:02The idea is not to make it too thick because when you roast the peaches,
1:22:02 > 1:22:04it's going to be very thick when it comes out.
1:22:04 > 1:22:07It's almost like a little sauce to go with it. How are we doing, guys?
1:22:07 > 1:22:08Good, chef.
1:22:08 > 1:22:11When you put the peaches in, why does it become thicker?
1:22:11 > 1:22:14Because we're going to cook it in the oven for about 20 minutes.
1:22:14 > 1:22:16You can put the peaches in here and cooked them as slices
1:22:16 > 1:22:18but what we're going to do is roast the peach.
1:22:18 > 1:22:20These are firm peaches and to make them soft,
1:22:20 > 1:22:22we're going to roast them in the oven.
1:22:22 > 1:22:24I think they taste so much better, especially when they roasted
1:22:24 > 1:22:27in caramel which is nice, which is what this is.
1:22:27 > 1:22:28We'll do it in two stages.
1:22:28 > 1:22:32Our meringue, here, we're going to whip up our egg whites.
1:22:32 > 1:22:35Some people say you use... In fact, I'll do these in a separate bowl.
1:22:35 > 1:22:38This bowl is not big enough. You need to use old egg whites,
1:22:38 > 1:22:40but I actually use fresh egg whites, I find it better.
1:22:40 > 1:22:43Some people freeze whites as well. The idea is...
1:22:43 > 1:22:44The secret with meringue being
1:22:44 > 1:22:47that your bowl needs to be clean, very, very clean.
1:22:47 > 1:22:49If there's grease or anything else in there or even water,
1:22:49 > 1:22:53which will affect the meringue really quite badly,
1:22:53 > 1:22:56so water or grease not good for meringue.
1:22:56 > 1:22:58Whisk this up, first of all.
1:22:58 > 1:23:03- You can't stop playing, can you?- I'm having fun.- He can't stop playing.
1:23:03 > 1:23:08You look after those. That's it. Then we'll whisk this up.
1:23:08 > 1:23:11Now, there are two ingredients in meringue to make it soft.
1:23:11 > 1:23:13It's not turning the oven down or cooking it slower,
1:23:13 > 1:23:15it's white wine vinegar and cornflour.
1:23:17 > 1:23:20Those the two ingredients added to meringue will make it soft
1:23:20 > 1:23:23when it comes out of the oven. If you can line that tray...
1:23:24 > 1:23:27..with a little bit of paper.
1:23:27 > 1:23:30So you can see our sugar there. It's happening.
1:23:30 > 1:23:33It goes to a nice caramel, do you see?
1:23:33 > 1:23:36So, you say blokes can't multitask.
1:23:36 > 1:23:40- They can't! - So you get a nice caramel there.
1:23:40 > 1:23:43So, do you have to keep on just whizzling that around?
1:23:43 > 1:23:46Yes, just leave it for a second. That's all starting to dissolve.
1:23:46 > 1:23:49Now at this point, we grab the butter.
1:23:49 > 1:23:51So when it turns brown, basically?
1:23:51 > 1:23:53On the heat, just stand back a little bit,
1:23:53 > 1:23:56then you throw in this juice, you need to stand back,
1:23:56 > 1:23:58but do it on the stove. You throw in the juice -
1:23:58 > 1:24:01- don't add it all at once otherwise it will spit everywhere.- Right.
1:24:01 > 1:24:03Literally, bring it to the boil like that
1:24:03 > 1:24:06and it will actually start to dissolve those lumps of sugar
1:24:06 > 1:24:09- that have gone cold when you put the cold juice in.- Right.
1:24:09 > 1:24:11So, you've got a nice little caramel there.
1:24:11 > 1:24:14We've got our lovely peaches, which is here.
1:24:14 > 1:24:20There you go and take the whole lot, pour this over the top.
1:24:20 > 1:24:22You could almost eat those as they are, they look fantastic.
1:24:22 > 1:24:25But what we're going to do now...
1:24:25 > 1:24:28I probably would, I wouldn't get to the meringue if I was making it.
1:24:28 > 1:24:30What I'm going to do is take the whole lot...
1:24:30 > 1:24:31Are you going to whisk it?
1:24:31 > 1:24:33You use that and I'll clean mine afterwards.
1:24:33 > 1:24:36This then goes in the oven. It wants to go in for about 20 minutes.
1:24:36 > 1:24:38Now, if the peaches are quite soft,
1:24:38 > 1:24:40put it in for a little bit less, but we've got a little
1:24:40 > 1:24:45bit of our caramel here and then we can throw in our raspberries in now.
1:24:45 > 1:24:49There we go. Have you got a bit of that water left?
1:24:49 > 1:24:54Have you got some of that water that I had? In we go with the almonds.
1:24:54 > 1:24:58Oh, the plain water you want? A little bit of plain water.
1:24:58 > 1:25:00There you go. Oh, I've got some here.
1:25:00 > 1:25:02There you go. I knew there was some there.
1:25:02 > 1:25:04You might need to just redo this caramel a touch
1:25:04 > 1:25:10with a little bit of this water and just pop it on the stove and just...
1:25:10 > 1:25:13Why have you chosen almonds?
1:25:13 > 1:25:16I think it's just a nice flavour that goes well.
1:25:16 > 1:25:19You can use hazelnuts, you can use pistachio nuts,
1:25:19 > 1:25:21but almonds, I think, are great
1:25:21 > 1:25:24and it's also a great twist on a classic dish, which is peach Melba.
1:25:24 > 1:25:29- OK.- It's got peaches, it's got raspberries and it's got almonds.
1:25:29 > 1:25:30Do you want me to put the...?
1:25:30 > 1:25:32Yes, you can put a little bit of sugar in there.
1:25:32 > 1:25:35I'll use this whisk, actually. There you go.
1:25:35 > 1:25:37So, we've got our whisked egg whites.
1:25:37 > 1:25:39There we go. Throw in the sugar...
1:25:41 > 1:25:48Slowly. Go on, a bit more. That's all right. Go on, a bit more. Go on.
1:25:48 > 1:25:53There you go. Right, and then we throw in the cornflour
1:25:53 > 1:25:58and the white wine vinegar, but I don't whisk this in,
1:25:58 > 1:26:02I fold this bit in. Transfer that to that.
1:26:06 > 1:26:10Carefully just fold that. Now if you've got a fan oven at home...
1:26:11 > 1:26:14You then take the meringue and do that,
1:26:14 > 1:26:17then put your piece of paper on the top so it sticks to it,
1:26:17 > 1:26:19so if you've got a fan oven,
1:26:19 > 1:26:22your meringue is going to be like the National Lottery tonight,
1:26:22 > 1:26:25it's going to be spinning around all over the place.
1:26:25 > 1:26:27So a good dollop of that.
1:26:27 > 1:26:30You don't need to pipe these out if you don't want.
1:26:30 > 1:26:34Just a nice little spoonful... like that.
1:26:34 > 1:26:36Now they will expand a little bit,
1:26:36 > 1:26:38- so just keep them separate a little bit.- That's nice.
1:26:38 > 1:26:40- WHISK STOPS BEATING - A bit of peace and quiet.
1:26:40 > 1:26:43- Nearly made butter there. - There we go.
1:26:43 > 1:26:50And one more. And we can add these to the oven. So, a low oven.
1:26:50 > 1:26:55That's perfect for these ones. There we go. Just switch the heat off now.
1:26:55 > 1:26:58- Low oven?- They cook for about a good hour and a half,
1:26:58 > 1:26:59something like that.
1:26:59 > 1:27:01About an hour and a half. They go in there...
1:27:04 > 1:27:06..and then we've got our meringue,
1:27:06 > 1:27:12which is here, and you've got your raspberries and everything else.
1:27:12 > 1:27:16You just allow the raspberries just to soften slightly.
1:27:16 > 1:27:19- Look how happy she looks. She's so excited.- I'm so excited.
1:27:19 > 1:27:22And the idea is now we're going to get some of this caramel
1:27:22 > 1:27:28- and some of this cream, just a small amount.- Oh, wow.
1:27:28 > 1:27:32Then we put a bit of this caramel
1:27:32 > 1:27:35and everything else over the top and the raspberries just so nice
1:27:35 > 1:27:39and soft, which I think really works with this.
1:27:39 > 1:27:42A bit of the old caramel over the top.
1:27:42 > 1:27:45Just drizzle it over the top.
1:27:45 > 1:27:48- There you go. Grab a spoon, guys, pass me the cream.- A bit more cream.
1:27:48 > 1:27:50- There you go, yes.- Someone grabbed a spoon.
1:27:50 > 1:27:53Can you grab a spoon for me? There you go. Dive into that.
1:27:54 > 1:27:57But we do do one... Come on, dive in, guys, dive in.
1:27:57 > 1:28:00- But we do do one in rehearsal... - Thank you.
1:28:00 > 1:28:02..and normally the camera guys eat it
1:28:02 > 1:28:04but there was unfortunately one guy that missed it,
1:28:04 > 1:28:06so, Gary...
1:28:06 > 1:28:09LAUGHTER
1:28:09 > 1:28:12Gary was three stone, two, when he started this show.
1:28:12 > 1:28:13LAUGHTER
1:28:13 > 1:28:17- There we go. Right, bring your glasses over, guys.- Wow.
1:28:17 > 1:28:22- Thank you so much.- He's going to kill me later for that one.
1:28:22 > 1:28:24This is definitely heaven for me.
1:28:28 > 1:28:30A perfect summer dessert there.
1:28:30 > 1:28:33Now, that's all we've got time for on today's best bites.
1:28:33 > 1:28:36If you'd like to have a go at any of the great recipes you've
1:28:36 > 1:28:39seen on today's show, you can find them all on our website, just go to
1:28:39 > 1:28:40bbc.co.uk/recipes -
1:28:40 > 1:28:43There are tons of tasty ideas for you to choose from,
1:28:43 > 1:28:44so have a great weekend
1:28:44 > 1:28:48and I'll see you back here very soon. Bye for now.