0:00:00 > 0:00:03Good morning. The heat is on in the kitchen as we prepare for another
0:00:03 > 0:00:04helping of Best Bites.
0:00:25 > 0:00:27Welcome to the show.
0:00:27 > 0:00:31We've got some eager chefs lining up to cook for some very ravenous celebrity guests this morning.
0:00:31 > 0:00:36Lawrence Keogh roasts grouse in the traditional way and serves it wrapped in bacon
0:00:36 > 0:00:40with grouse liver pate, top croutons, and bread sauce.
0:00:40 > 0:00:43Remember the first time Lancastrian chef Nigel Howarth
0:00:43 > 0:00:44joined us in the kitchen?
0:00:44 > 0:00:47Luckily, he sourced his meat from the right side of the Pennines.
0:00:47 > 0:00:52He cooks Yorkshire Roebuck, dock pudding, damsons and juniper sauce.
0:00:52 > 0:00:54Atul Kochhar cooks up a feast of fish.
0:00:54 > 0:00:58He makes a unique South-Indian-style fish sandwich which is two
0:00:58 > 0:01:01pieces of oven-baked place, either side of a delicious crab masala
0:01:01 > 0:01:04and he serves it all with a lovely tomato salad.
0:01:04 > 0:01:08And Dick Strawbridge faced his Food Heaven or Food Hell.
0:01:08 > 0:01:10Will he get his Food Heaven, lamb,
0:01:10 > 0:01:13a hearty roast shoulder of lamb with roasted veg ratatouille,
0:01:13 > 0:01:15or will he get his dreaded Food Hell, tamarind -
0:01:15 > 0:01:19which was my inspiration for a tangy tamarind chicken salad.
0:01:19 > 0:01:22Find out what he gets to eat at the end of the show.
0:01:22 > 0:01:24But first, it's time for some Mediterranean sunshine
0:01:24 > 0:01:28from one of the finest Italian chefs, Francesco Mazzei.
0:01:28 > 0:01:31Right, borlotti bean soup, pasta fagioli, like pasta fasul,
0:01:31 > 0:01:36- this is beautiful.- Pasta fagioli? - Pasta fasul, like - you know the famous song? That's Amore.
0:01:36 > 0:01:40- Dean Martin?- Oh, Dean Martin! - Beautiful. Look at that. That's fantastic stuff.
0:01:40 > 0:01:43And if you don't mind to clean for me, they are really right in season.
0:01:43 > 0:01:45- Do you mind?- Right, OK.
0:01:45 > 0:01:49And you can do also with the dry one, if you want.
0:01:49 > 0:01:52So the famous Dean Martin song was all about the pasta?
0:01:52 > 0:01:56- I think it was about love. - Amore, was it? Amore.
0:01:56 > 0:01:58- It's a very good song. - Yes, it's a very good song.
0:01:58 > 0:02:00Look at you!
0:02:00 > 0:02:02He told me, "Is that beans there?"
0:02:02 > 0:02:04I'm so cultural!
0:02:04 > 0:02:07How are you doing, is that all right? There you go, right.
0:02:07 > 0:02:10My best friend Pino remembers about that, I'm sure.
0:02:10 > 0:02:11Anyway, so, we do some pasta here, which is
0:02:11 > 0:02:14as I was saying before, eggless pasta.
0:02:14 > 0:02:16It is very simple, very easy to make.
0:02:16 > 0:02:20- Now this is not 00 flour you've used?- No. This is rimacinata di semola, basically.
0:02:20 > 0:02:24- It's kind of semolina family, right? - Semolina, but finer?
0:02:24 > 0:02:28Finer, much more finer. And as I said, it doesn't need much work.
0:02:28 > 0:02:30Just warm water, a bit of salt if you need,
0:02:30 > 0:02:34but we didn't put nothing here because the soup is fine by itself.
0:02:34 > 0:02:36- That's warm water in there?- Yes.
0:02:36 > 0:02:39So when it's done, just put a bit of clear film.
0:02:39 > 0:02:41Leave it to rest for about a couple of hours.
0:02:41 > 0:02:43Francesco, the beans, can you serve them raw,
0:02:43 > 0:02:45or do you have to cook them?
0:02:45 > 0:02:47No, actually they are a bit poison if you serve raw.
0:02:47 > 0:02:51You have to cook all the time. You should not give to your kids at all.
0:02:51 > 0:02:55- OK. Put the pasta.- These are hugely popular in southern Italy, aren't they?
0:02:55 > 0:02:57I've seen these in the markets quite a lot.
0:02:57 > 0:03:01The pasta fagioli is one of the most classic Italian dish,
0:03:01 > 0:03:04as you probably know, and of course, like a few things in Italy,
0:03:04 > 0:03:07"It's from the south, oh, no, it's from the north,"
0:03:07 > 0:03:10all the different style of different school, really.
0:03:10 > 0:03:12But it's definitely an Italian dish.
0:03:12 > 0:03:17So, I'm going to do a bit of marinade here with the chilli,
0:03:17 > 0:03:19garlic and basil.
0:03:19 > 0:03:22As you can see, this is probably the difference between north
0:03:22 > 0:03:25and south, because if you go around Venezia, Veneto area,
0:03:25 > 0:03:28what they do, instead of putting olive oil the way
0:03:28 > 0:03:33I will do at the end, they fry garlic and rosemary all together
0:03:33 > 0:03:36and then they bleach with the borlotti beans.
0:03:36 > 0:03:39- All right, so a paste? - Not that light. Yes, yes, yes.
0:03:39 > 0:03:43So I've got a bit of lovely chilli there, which we love.
0:03:43 > 0:03:46- Now, these often come into this as well, don't they? - Yes. You can use tins.
0:03:46 > 0:03:51But now you are in season, and they are not like the dry one.
0:03:51 > 0:03:55You have to soak overnight, then cook for a couple of hours. This one, just put in the pan
0:03:55 > 0:03:58and cook for 45 minutes to one hour and you've got the most beautiful soup.
0:03:58 > 0:04:00The main thing is cook them, don't eat them raw.
0:04:00 > 0:04:04- Shame, because they look so beautiful raw.- They're beautiful, but please don't.
0:04:04 > 0:04:07These go grey, don't they, when cooked. Well, you're about to see.
0:04:07 > 0:04:11They are also great for salad. I'm going to put some olive oil.
0:04:11 > 0:04:14What's that famous salad with the beans? Beans and tuna?
0:04:14 > 0:04:16Beans, tuna, and red onion. Beautiful, really.
0:04:16 > 0:04:20It is great for a summer day like today, if it's sunny outside.
0:04:20 > 0:04:22- OK.- Somewhere!
0:04:22 > 0:04:24It may be in Italy, mate, where you've just come back from!
0:04:24 > 0:04:26It really is gorgeous.
0:04:26 > 0:04:31A little bit of salt and a little bit of pepper, just mix together.
0:04:31 > 0:04:32You're doing a great job, James.
0:04:32 > 0:04:34- Thank you very much.- Yes! I really enjoyed this.
0:04:34 > 0:04:38I know. Shall I give you a hand?
0:04:38 > 0:04:42Anyway, so I'm going to put carrot, celery, a bit of onion,
0:04:42 > 0:04:47and bay leaves, and we've got this other fantastic stuff here which is guanciale.
0:04:47 > 0:04:51"Guancia" means "cheek", OK, in Italy.
0:04:51 > 0:04:56And, it is basically salami cubed, like a bit of a pancetta really,
0:04:56 > 0:04:58but it is this side, plus a little bit of neck.
0:04:58 > 0:05:00So it is not the pig's cheek itself?
0:05:00 > 0:05:03No, pig's cheek, plus a bit of neck and a bit of this side.
0:05:03 > 0:05:07It's a very, very well-known from the Amatrice area.
0:05:07 > 0:05:10Amatrice is basically a town where the most famous Amatriciana
0:05:10 > 0:05:15pasta sauce comes from, which is guanciale, tomato, peccorino, salt and pepper.
0:05:15 > 0:05:18- I mean, that is famous for carbonara?- Yes.
0:05:18 > 0:05:21I need the peeler now. We're going to peel this carrot.
0:05:21 > 0:05:23- There's your beans. - Yes. OK. Beans inside.
0:05:23 > 0:05:25- You want me to do the pasta? - Yes, please.
0:05:25 > 0:05:29If you roll out the pasta, that would be fantastic and I'm going to add some water.
0:05:29 > 0:05:34When you put the water, make sure it's two thirds of the volume of the beans.
0:05:34 > 0:05:38And as I said, they don't need to cook for long. So when you eat borlotti beams, which they
0:05:38 > 0:05:42- call cranberry beans, in this country, do you think?- Called what?
0:05:42 > 0:05:46- Cranberry beans?- Cranberry beans? I don't know. Are they?
0:05:46 > 0:05:49- Something like that, no?- Cranberry beans? Have you heard of that?
0:05:49 > 0:05:52- Please, call borlotti. - It's a new one.- OK?- No idea.
0:05:52 > 0:05:55So, we peel this, so when we're going to bleach it,
0:05:55 > 0:06:00it will come up nice and creamy.
0:06:00 > 0:06:02This is a bit firmer than normal pasta.
0:06:02 > 0:06:06A bit firmer than pasta, but it is very, very light.
0:06:06 > 0:06:08You will see, when we meet it nice and thin,
0:06:08 > 0:06:11it will look like glass noodles, but it's not really.
0:06:11 > 0:06:13So we're going to cook this one
0:06:13 > 0:06:16and I am going to add a little bit of plum tomato.
0:06:16 > 0:06:18Of course, if you've got the beautiful Italian San Marzano,
0:06:18 > 0:06:21- then you can just... - Now I learnt that San Marzano
0:06:21 > 0:06:24- is the best tomatoes to make pizza. - Pizza, of course.
0:06:24 > 0:06:27Tinned San Marzano tomatoes because they contain less seeds.
0:06:27 > 0:06:29Yes, they do, actually. Have you been to Naples?
0:06:29 > 0:06:32Yes. I was there a couple of weeks ago.
0:06:32 > 0:06:38OK, bay leaves and a piece of beautiful guanciale here.
0:06:38 > 0:06:41So we cover that.
0:06:41 > 0:06:44If you can't find that, could you use pancetta?
0:06:44 > 0:06:47You can use pancetta, yes, but please don't use any smoked one.
0:06:47 > 0:06:51It will really cover all the flavours. It will change everything.
0:06:51 > 0:06:54Not that it is bad, don't get me wrong,
0:06:54 > 0:06:57but we need the plain one here. So, fantastic.
0:06:57 > 0:07:01- I am nearly there. One more. - Fantastic.
0:07:01 > 0:07:02What I have got here,
0:07:02 > 0:07:05is the soup that we did previously which we need to bleach a bit,
0:07:05 > 0:07:07PASTA MACHINE SQUEAKS
0:07:07 > 0:07:11So, what I am basically doing, I'm going to take out the...
0:07:11 > 0:07:14Sounds like our director's car!
0:07:14 > 0:07:17LOUD SQUEAKING
0:07:19 > 0:07:21I'm sure she puts steam in it!
0:07:24 > 0:07:28- All right.- She's got to start it like this as well!
0:07:28 > 0:07:31- Right, is that enough?- Wow!
0:07:31 > 0:07:33You're the best, man. Look at that!
0:07:33 > 0:07:35- Have you got pasta on your menu, or what?- No.
0:07:35 > 0:07:38- It's a British restaurant.- It's like a scarf.- He could have pasta.
0:07:38 > 0:07:41I'll do that, I'll do that, I'll do that!
0:07:41 > 0:07:44Thank you very much so you can all run. What we do, we take this.
0:07:44 > 0:07:49- You've just ruined it!- We don't need all that. But look, nice and silky.
0:07:49 > 0:07:53Fantastic. Well done. OK, do you mind if I take this one here?
0:07:53 > 0:07:58So, just put a bit of flour all over the place.
0:07:58 > 0:08:01- Do you want to mix the vegetables for me, with a bit of...?- There you go. You can have a look.
0:08:01 > 0:08:05- Oh, let's have a feel! - That's eggless pasta.- Ooh, wow!
0:08:05 > 0:08:08And because there is no egg, is that why the consistency is so good?
0:08:08 > 0:08:13- It's a bit firmer.- A bit firmer, and you see the way it cooks?
0:08:13 > 0:08:18It is also very, very light. OK. As we do...like a rustic style here.
0:08:18 > 0:08:21- Do you want to blend this?- Yes, if you don't mind.
0:08:21 > 0:08:25You can add a little bit of juice of the beans if required. OK.
0:08:25 > 0:08:27I'm just going to roll it now.
0:08:27 > 0:08:30Cut in the middle and we do pasta as we used to do
0:08:30 > 0:08:34when we didn't have any pasta machine, really. OK, like this.
0:08:34 > 0:08:37It is kind of, you know, fettuccine,
0:08:37 > 0:08:39and the real name of this pasta,
0:08:39 > 0:08:41which I didn't say before, is a lagane.
0:08:41 > 0:08:43So that goes straight into there.
0:08:43 > 0:08:48- That goes straight to the boiling water. It must be this one.- Lagane.
0:08:48 > 0:08:51Lagane, yes, lagane.
0:08:51 > 0:08:55- OK.- Does it mean anything, or not? - Not really.- Not really!
0:08:55 > 0:09:00It means "pasta". "Eggless pasta". Fantastic. Put some back.
0:09:00 > 0:09:04- You can borrow this one here. - 30 seconds away.
0:09:04 > 0:09:06Right, we've got our dressing here.
0:09:06 > 0:09:08We've got the pasta which is going to boil now.
0:09:08 > 0:09:12I'm going to taste the soup. See how good it is.
0:09:16 > 0:09:18Mm! That's very good. Wash my hands.
0:09:18 > 0:09:20Do you want salt and pepper in there?
0:09:20 > 0:09:23- I need a little bit of pepper.- Some pepper in there.
0:09:23 > 0:09:27- I'll let you put it in. - Thank you very much.- Oops, sorry.
0:09:27 > 0:09:32- That was too many chefs, that's what it is!- Too many hands!
0:09:32 > 0:09:35- OK, fantastic.- And then we drain that off and put it into our soup.
0:09:35 > 0:09:37Yes, put inside the soup.
0:09:37 > 0:09:40And I'm going to cut this beautiful guanciale here.
0:09:40 > 0:09:41What a great name, "guanciale". Fantastic.
0:09:41 > 0:09:46You know guanciale also means "cushion" in Italian, you know?
0:09:46 > 0:09:51- Because you sleep... - Yeah?- Guanciale.
0:09:51 > 0:09:55But, please, use for pancetta, eh? OK, I need a plate there. Yes.
0:09:55 > 0:09:58- Soup's there.- OK, lovely stuff.
0:09:58 > 0:10:03So, if you couldn't find pig's cheek...
0:10:03 > 0:10:06You could use some lovely pancetta from the supermarket.
0:10:06 > 0:10:08Can you get that product in England now?
0:10:08 > 0:10:12Pretty sure you could find it but it's not really readily available.
0:10:12 > 0:10:15I don't think there is a big demand for that yet,
0:10:15 > 0:10:17but, you know, I'm sure after this, everybody will want some.
0:10:17 > 0:10:20- Yes. Or probably not! - This is one of the most...
0:10:20 > 0:10:23You're not going to source them as easily, even though they're in season.
0:10:23 > 0:10:26Well, no. As I said, Italian dishes, we call like a comfort food,
0:10:26 > 0:10:31and we're going to add this beautiful piece of guanciale on top.
0:10:31 > 0:10:35And we're going to dress with this beautiful olive oil, garlic.
0:10:35 > 0:10:38So while you're dressing, just remind us what that was again?
0:10:38 > 0:10:40This is pasta fagioli.
0:10:40 > 0:10:44Borlotti bean soup, with lagane, an amazing Italian dish.
0:10:44 > 0:10:47- As easy as that.- Fantastic.
0:10:51 > 0:10:55How great was that? Look at that. How delicious as that?
0:10:55 > 0:11:00Have a seat over here. There you go. You get to dive into that.
0:11:00 > 0:11:03- That's quite warm.- This would have taken me an hour to make.
0:11:03 > 0:11:05- I'm impressed. - It took us two in rehearsal!
0:11:05 > 0:11:08LAUGHTER
0:11:08 > 0:11:11So, you take half the beans, you've got half and half.
0:11:11 > 0:11:13Yes, half and half, a thicker soup,
0:11:13 > 0:11:16but still the same ingredients, really.
0:11:17 > 0:11:20And the chilli is a southern thing?
0:11:20 > 0:11:22Yes, we use a lot of chilli.
0:11:22 > 0:11:25- Lots of chilli.- Just nod.- Mmm...
0:11:29 > 0:11:33And soup doesn't get much more interesting than that.
0:11:33 > 0:11:36Coming up, I'll be making a delicious chocolate fennel
0:11:36 > 0:11:39mousse cake for Pauline Quirke after Rick Stein shares
0:11:39 > 0:11:42some of his great moments from his Seafood Lovers' Guide.
0:11:47 > 0:11:50Mount's Bay was famous for pilchards,
0:11:50 > 0:11:54when schools of pilchards were so vast, it is said they would
0:11:54 > 0:11:57leave an oily slick that could be seen from the headland.
0:11:57 > 0:12:01Now those days sadly have gone, but they still catch a few,
0:12:01 > 0:12:04enough to supply the pilchard pressing works in Newlyn.
0:12:04 > 0:12:07These salt fish are really prized in Italy -
0:12:07 > 0:12:10totally ignored over here, of course.
0:12:10 > 0:12:12I think that pilchards look stunningly
0:12:12 > 0:12:17lovely in the sunlight, like sort of silver jewels, as they are iced up
0:12:17 > 0:12:21to really lower the body temperature and stop them going soft.
0:12:21 > 0:12:25Then they're taken out of the ice and put into a big tub
0:12:25 > 0:12:30and salt - raw, coarse salt is shovelled all over them
0:12:30 > 0:12:35and they are kept there for six weeks to anything up to two years. They will keep perfectly.
0:12:35 > 0:12:38Then out of that what is now brine, and into these coffins.
0:12:38 > 0:12:41Such a great word, "coffins"!
0:12:41 > 0:12:48And then they are layered very neatly and tidily and pressed,
0:12:48 > 0:12:51pressed and pressed, to get all the juices out,
0:12:51 > 0:12:54or as the Cornish call it, the gravy out of them.
0:12:54 > 0:12:57And in the bottom of the box, they have a piece of hessian
0:12:57 > 0:13:00that just absorbs some of the oil that comes out of them.
0:13:00 > 0:13:03Funnily enough, in the interests of hygiene and health,
0:13:03 > 0:13:07they've substituted - or they tried to substitute a hessian with
0:13:07 > 0:13:10that sort of holey material they put in the bottom of supermarket
0:13:10 > 0:13:15meat trays and all the pilchards went bad so they went back to
0:13:15 > 0:13:18using the material they've been using for hundreds of years.
0:13:18 > 0:13:21Anyway, how do you eat these pilchards?
0:13:21 > 0:13:24Well, for me, how I like to eat them, in the Italian way,
0:13:24 > 0:13:28is a bruschetta, and what you do is take a rustic bread
0:13:28 > 0:13:31like a ciabatta, and grill it,
0:13:31 > 0:13:36and rub that with garlic and then sprinkle some extra virgin olive oil
0:13:36 > 0:13:40over the top of that and you take your pilchards, and they like them whole, the Italians,
0:13:40 > 0:13:44and so do I because you grill the pilchards, you let them go cold,
0:13:44 > 0:13:48and then you flake the flesh off and drop it all over that bruschetta,
0:13:48 > 0:13:54and then you cover that in chopped fresh vine tomatoes and red onions,
0:13:54 > 0:13:58and more extra virgin olive oil if you love it like I do.
0:13:58 > 0:14:03And then either some basil or parsley. Whoof!
0:14:03 > 0:14:06If he tastes as good as he sounds, he'll be handsome!
0:14:12 > 0:14:14As this is a seafood lovers' guide,
0:14:14 > 0:14:18you have to make room for rarities, delicious rarities.
0:14:18 > 0:14:19In this case, the ormer,
0:14:19 > 0:14:23a gastropod that is cherished in the Channel Islands.
0:14:23 > 0:14:26Bip and Billy from Guernsey live for the ormer season.
0:14:26 > 0:14:30Up to their necks in freezing water, they can only stay in the water
0:14:30 > 0:14:35a short time because they're not allowed to wear wet suits.
0:14:35 > 0:14:37That is a conservation measure.
0:14:37 > 0:14:41You get this sensation when there's about a month to go before the tide.
0:14:41 > 0:14:45You start sort of getting that feeling in your stomach,
0:14:45 > 0:14:49you know, and you start preparing all your gear and everything.
0:14:49 > 0:14:52I've never missed a tide and I hopefully never will.
0:14:52 > 0:14:56I'd have to be very ill to miss a tide, I can assure you. Here we go!
0:14:56 > 0:14:59Ah, nice one, Billy. That's not a bad size.
0:15:00 > 0:15:04Everybody in Guernsey loves the taste of ormers,
0:15:04 > 0:15:07but more important to me is what it means to them.
0:15:07 > 0:15:09It's a sort of emblem to them.
0:15:09 > 0:15:12It's a sort of link with their past, and that, I think,
0:15:12 > 0:15:14is one of the main reasons why they're so passionate
0:15:14 > 0:15:16about fishing for them.
0:15:16 > 0:15:20And the state parliament here, it's called the "states",
0:15:20 > 0:15:23they actually spend more time debating ormers in parliament
0:15:23 > 0:15:25than they do on anything else.
0:15:29 > 0:15:30Anyway, I had to try them,
0:15:30 > 0:15:33so I went to a pub filled with ormer fishermen.
0:15:33 > 0:15:37Basically they casserole them in beef stock with carrots,
0:15:37 > 0:15:40onions and bacon very slowly.
0:15:40 > 0:15:43Do you ever have that feeling that all eyes are on you?
0:15:43 > 0:15:48- These taste like nothing you've ever tasted.- Fair enough.
0:15:48 > 0:15:49Well, here goes.
0:15:49 > 0:15:53They cook it overnight for about 12 hours in a very low oven,
0:15:53 > 0:15:55so it is incredibly tender.
0:15:55 > 0:15:59It's more like meat, really, I suppose. Like kidney.
0:15:59 > 0:16:02You really have to have more than one mouthful to form an opinion.
0:16:02 > 0:16:05They've lost that sort of seafood flavour, so they're quite
0:16:05 > 0:16:09sort of steaky and quite meaty, but they do have this flavour...
0:16:12 > 0:16:16..which is unique. It's a bit like truffles.
0:16:16 > 0:16:19It doesn't taste like truffles, but it's that sort of sought-after
0:16:19 > 0:16:23flavour that truffles have, and so do ormers.
0:16:26 > 0:16:28This is my friend Henry Gilby.
0:16:28 > 0:16:32Henry lives for fishing. In fact, he's completely mad about it.
0:16:32 > 0:16:34Last night persuaded me
0:16:34 > 0:16:37to go out fishing for black bream off the North Cornish Coast.
0:16:39 > 0:16:42I thought, "Well, we certainly ain't going to catch anything."
0:16:42 > 0:16:45Fishing, for me, out from Padstow, it's mackerel,
0:16:45 > 0:16:47pollock, pollock, mackerel,
0:16:47 > 0:16:48mackerel, pollock, just like that.
0:16:48 > 0:16:51We never seem to catch anything else.
0:16:51 > 0:16:54But you go out with Henry and everything's different.
0:16:54 > 0:16:58We caught these fantastic black bream. I'd never seen so many!
0:16:58 > 0:17:02You look at the black bream and you think, "Mediterranean".
0:17:02 > 0:17:05That's what's so good about fishing off the south-west,
0:17:05 > 0:17:09that you do get these species that come from the Mediterranean,
0:17:09 > 0:17:13like red mullet, gurnard, black bream, John Dory,
0:17:13 > 0:17:16all those sort of fish that you associate with fish soup,
0:17:16 > 0:17:19and it's of such great quality.
0:17:19 > 0:17:24It's a great eating fish and rare, and I just feel so lucky.
0:17:24 > 0:17:26I mean, we've caught so many today.
0:17:26 > 0:17:29It was just by chance I was talking last night, and he said,
0:17:29 > 0:17:32"Oh, come out fishing with me." I just think every time
0:17:32 > 0:17:35I come out fishing, I think, "Why don't I do this more often?
0:17:35 > 0:17:38"Why do I spend so much time cooking?" I'm going to take this up,
0:17:38 > 0:17:42I'm going to take a few lessons from Henry and keep at it.
0:17:42 > 0:17:43Now to cook them.
0:17:43 > 0:17:49First of all, a big pan on the stove and in goes loads of seaweed.
0:17:49 > 0:17:50A bit of water.
0:17:52 > 0:17:55And first one of these bream and another,
0:17:55 > 0:17:57and they're about a pound and a half fish, pound and a quarter.
0:17:57 > 0:18:00Would be great for one portion. Lid on the top.
0:18:00 > 0:18:03Just leave those to cook for about six minutes.
0:18:03 > 0:18:04It may seem a bit difficult,
0:18:04 > 0:18:07but it's not actually a fish you're likely to get inland,
0:18:07 > 0:18:10because they're all rod-caught fish, they're not a commercial catch.
0:18:10 > 0:18:13Therefore, the only time you're likely to buy them
0:18:13 > 0:18:15is by the seaside, and when you're by the seaside,
0:18:15 > 0:18:20buy your black bream and then go and get some bladderwrack seaweed,
0:18:20 > 0:18:22and cook it over it, steam it over it.
0:18:22 > 0:18:27The thing about it which is so wonderful is the smell
0:18:27 > 0:18:29as you take the lid off the pot when they're steamed.
0:18:29 > 0:18:33It just fills your nostrils with that lovely ozone-y flavour,
0:18:33 > 0:18:35and it does get into the flesh of the fish.
0:18:35 > 0:18:37Anyway, now to make the sauce.
0:18:37 > 0:18:41It's a fennel sauce, fennel and hot butter sauce.
0:18:41 > 0:18:45So I'm just going to slice up one bulb of fennel. There we go.
0:18:45 > 0:18:46Now the other side.
0:18:46 > 0:18:50Put a pan on the stove and a knob of butter in there.
0:18:50 > 0:18:52Just let it melt down a bit.
0:18:52 > 0:18:55And then add the fennel.
0:18:55 > 0:18:59I think fennel has a particular aptitude for fish,
0:18:59 > 0:19:04particularly the Mediterranean type of fish like bass, mullet or bream.
0:19:04 > 0:19:07I've added some wine just to sharpen it up a little bit,
0:19:07 > 0:19:11and a dash of Pernod to reinforce that fennel flavour.
0:19:11 > 0:19:16Just let that soften, add some salt and a little bit of black pepper.
0:19:16 > 0:19:19Reduce it down till the fennel's really, really soft,
0:19:19 > 0:19:24and then pour that into a liquidiser.
0:19:24 > 0:19:25Now, I'm just going to add one egg yolk
0:19:25 > 0:19:28and make a sort of hollandaise-type sauce.
0:19:28 > 0:19:32But I'm also going to puree the fennel to give it lots of body,
0:19:32 > 0:19:35and finally add the melted butter.
0:19:35 > 0:19:39I first had this sauce in Versailles with some grilled sea bass
0:19:39 > 0:19:40miles from the sea.
0:19:40 > 0:19:43I forgot to mention when you're steaming the fish you must
0:19:43 > 0:19:47take the scales off the fish and the fins, otherwise - disaster.
0:19:47 > 0:19:49Anyway, to finish this sauce
0:19:49 > 0:19:51you need some finely chopped fennel herb.
0:19:51 > 0:19:54I don't think the tops of the bulb fennel work.
0:19:54 > 0:19:56They're not fennel-y enough.
0:19:56 > 0:19:59Just chop the fennel very finely and fold it into that lovely,
0:19:59 > 0:20:01fluffy sauce.
0:20:04 > 0:20:06Now let's have a look at these fish. They should be cooked by now.
0:20:06 > 0:20:09Oh, gosh, that's... Oh!
0:20:09 > 0:20:10I love that smell.
0:20:10 > 0:20:14I mean, it's just so exciting and it's such a simple idea
0:20:14 > 0:20:17and it's so effective. They're cooked.
0:20:17 > 0:20:19The skin's nicely sort of parted on the top
0:20:19 > 0:20:21so you can see that wonderful texture underneath
0:20:21 > 0:20:26of the white and the brown outer layer of flesh there.
0:20:26 > 0:20:29So, let's just get those onto a serving plate like that.
0:20:29 > 0:20:30Look at them.
0:20:32 > 0:20:35I'll put a nice dollop of the sauce on there
0:20:35 > 0:20:38and a frond of fennel, that'll set it off very nicely.
0:20:38 > 0:20:42I'd just like to taste some of that now, I think. A bit of the sauce.
0:20:44 > 0:20:46It works very well together.
0:20:46 > 0:20:48Really good flavour, that.
0:20:48 > 0:20:51Sort of somewhere between a sort of oily fish like a mackerel
0:20:51 > 0:20:54and a completely non-oily fish like cod.
0:20:54 > 0:20:57It sort of combines the best of both, I think.
0:20:57 > 0:21:01Again, one of those underrated fish we seem to keep finding everywhere.
0:21:07 > 0:21:09Great stuff from Rick, as always.
0:21:09 > 0:21:12Fennel is actually quite versatile as an ingredient.
0:21:12 > 0:21:15It works very well with fish, but it also can be used for desserts.
0:21:15 > 0:21:17I'm going to show you a very simple yet stunning pudding
0:21:17 > 0:21:20which is great for a dinner party. All right? It's really simple.
0:21:20 > 0:21:23- It contains no flour, it's a cake without flour.- OK.
0:21:23 > 0:21:26It's a baked chocolate mousse cake.
0:21:26 > 0:21:29We're going to use fennel as a base and candied fennel with it.
0:21:29 > 0:21:30So it's fennel used twice.
0:21:30 > 0:21:32First thing we need first of all,
0:21:32 > 0:21:35in here I've got 300 grams of dark chocolate.
0:21:35 > 0:21:37When you're using dark chocolate it'll have little percentages
0:21:37 > 0:21:39on the packs of chocolate, between 50 and 70%,
0:21:39 > 0:21:42that's what you want. If you go too bitter, as in the higher percentage,
0:21:42 > 0:21:44it's too strong and you can't taste it.
0:21:44 > 0:21:46It's too strong to taste it in this cake.
0:21:46 > 0:21:49So, because I've got a little amount of sugar in here.
0:21:49 > 0:21:51300 grams of dark chocolate, 150 grams of butter.
0:21:51 > 0:21:53It can be unsalted butter or normal butter.
0:21:53 > 0:21:56It doesn't matter cos of the amount of chocolate you've got in there.
0:21:56 > 0:21:57Six medium eggs.
0:21:57 > 0:22:00We want six egg yolks, six egg whites and 50 grams of sugar,
0:22:00 > 0:22:02and that's the basis of this recipe. Keeping it really simple.
0:22:02 > 0:22:05So I'm going to take the egg yolks out of here and pop them
0:22:05 > 0:22:06into a little bowl,
0:22:06 > 0:22:09and the whites I'm going to whisk up into a little bit of meringue.
0:22:09 > 0:22:11When you're melting chocolate, why does it separate?
0:22:11 > 0:22:13Why does it kind of go granular?
0:22:13 > 0:22:15Because you've overheated it, mainly.
0:22:15 > 0:22:18That's why it's always really important to do it in a bain marie
0:22:18 > 0:22:20or a pan of hot water, which I've done here.
0:22:20 > 0:22:22As soon as it's brought to the boil I switch it off,
0:22:22 > 0:22:24and just leave it sat there.
0:22:24 > 0:22:26Don't put it in the microwave cos it can burn quite easily,
0:22:26 > 0:22:28so just do it over a bain marie.
0:22:28 > 0:22:32Apart from food, obviously, acting...
0:22:32 > 0:22:36- Nine years...- I do the odd bit. I do the odd bit of acting now and again.
0:22:36 > 0:22:39But it's been throughout your whole life - nine years old.
0:22:39 > 0:22:43Yeah, I started when I was nine. So just 41 years now.
0:22:43 > 0:22:46And you went to drama school when you were nine?
0:22:46 > 0:22:49Yeah, it was a club that a teacher at my primary school, a lady
0:22:49 > 0:22:50called Anna Scher started,
0:22:50 > 0:22:53and it was just an after-school club, really.
0:22:53 > 0:22:56- I'd go for an hour and a half twice a week.- But your first...
0:22:56 > 0:22:57It was 10p a lesson.
0:22:57 > 0:22:59- Your first major part was when you were nine, as well.- Yes.
0:22:59 > 0:23:01Dixon of Dock Green.
0:23:01 > 0:23:04How did you manage to get that at nine years old?
0:23:06 > 0:23:09Once the drama school was kind of...
0:23:09 > 0:23:13Obviously, it was a bit more known about and directors started coming
0:23:13 > 0:23:16and watching and what have you, and that was it, I suppose.
0:23:16 > 0:23:20At the time, it was good fun and I remember going to Ealing studios
0:23:20 > 0:23:24and I'd be very excited cos I saw Reg Varney in the canteen.
0:23:24 > 0:23:26- Yeah.- I thought, "Yeah, I like this."- You like this.
0:23:26 > 0:23:30- "I'll do this for a job." - I'll do this.
0:23:30 > 0:23:33It's fair to say Birds Of A Feather really launched your career.
0:23:33 > 0:23:38Oh, yeah. Absolutely. We did 101 episodes and it was over ten years.
0:23:38 > 0:23:42It was extremely popular. We stopped when it was still popular,
0:23:42 > 0:23:44which I think was the right thing to do.
0:23:44 > 0:23:46- Do you think that's the right thing to do?- I think so.
0:23:46 > 0:23:48I think you've got to know when enough's enough, really,
0:23:48 > 0:23:51and as I say, I think it's still remembered fondly
0:23:51 > 0:23:54because we did stop when we did, as opposed to going on and on.
0:23:54 > 0:23:56You know, some shows after a while you just think, "Oh..."
0:23:56 > 0:23:59There's rumours you were going to come back for a one-off special
0:23:59 > 0:24:02- and stuff like that. - Well, we keep hearing these things,
0:24:02 > 0:24:05but basically, if they were to come up with a really good idea,
0:24:05 > 0:24:07then yeah, we'd like to do it again.
0:24:07 > 0:24:09We've never said that we wouldn't do any more,
0:24:09 > 0:24:12it's just sometimes you've got to know when enough's enough, really.
0:24:12 > 0:24:15So, we'll see if they come up with a great idea.
0:24:15 > 0:24:18They can have us three old girls in a nursing home somewhere.
0:24:18 > 0:24:21But you're keeping busy.
0:24:21 > 0:24:24- Tell us about Missing, it's on it's second series.- That's right.
0:24:24 > 0:24:26We're did a series last year, we did five episodes
0:24:26 > 0:24:30and we've just finished the second series, which was ten episodes.
0:24:30 > 0:24:34So, yeah, it starts on Monday, Monday afternoon.
0:24:34 > 0:24:39So, yeah. We had some great guest actors. Roy Hudd plays my dad in it.
0:24:39 > 0:24:42The BBC is running in conjunction with that, we've got
0:24:42 > 0:24:45- Missing live as well.- That's right, Missing Live's in the morning.
0:24:45 > 0:24:48That's 9.15 and that's, I think the third series of Missing Live,
0:24:48 > 0:24:50and I've done some short films for them as well,
0:24:50 > 0:24:52which will be running alongside the drama.
0:24:52 > 0:24:53Missing Live's in the morning
0:24:53 > 0:24:57- and then the series starts in the afternoon.- Keep the topic going.
0:24:57 > 0:25:00Fantastic. Anyway, look, I know you're into your food,
0:25:00 > 0:25:01so I've got fennel in the bottom of here.
0:25:01 > 0:25:03- This is just raw. - Raw fennel?- Raw fennel.
0:25:03 > 0:25:05The idea is as it cooks,
0:25:05 > 0:25:08it perfumes up into your chocolate mousse or chocolate cake.
0:25:08 > 0:25:09You don't have to do this recipe,
0:25:09 > 0:25:11but you can do it as a standard chocolate cake.
0:25:11 > 0:25:13It works very well with chocolate, though.
0:25:13 > 0:25:17In here we've got candied fennel, which is just sugar and water.
0:25:17 > 0:25:20Stock syrup in the fennel. We just cook it, that's it.
0:25:20 > 0:25:22- You know, I've never eaten fennel. - Haven't you?- No.
0:25:22 > 0:25:24- Well, you're going to try it. - I've no idea what it's...
0:25:24 > 0:25:27We've got our whipped egg whites over here,
0:25:27 > 0:25:28which I'm going to take off.
0:25:28 > 0:25:31This is the six egg whites, all right?
0:25:31 > 0:25:34You've got six egg yolks, you don't need to whisk these up too much.
0:25:34 > 0:25:39Just mix together the sugar and the egg yolks. That's basically it.
0:25:39 > 0:25:40You don't really need to do...
0:25:40 > 0:25:43Are you not going to do that thing where you hold it over your head?
0:25:43 > 0:25:45- Over my head.- Look.
0:25:45 > 0:25:48- Oh! - Just checking it first, Pauline.
0:25:48 > 0:25:52The idea is we just pour this. This is the hot chocolate.
0:25:52 > 0:25:54Now, this is the reason why it will split.
0:25:54 > 0:25:57If your chocolate's cold at this point it will split,
0:25:57 > 0:26:00particularly, what you're doing is you're making a chocolate mousse.
0:26:00 > 0:26:03The only difference is I've whipped this up for a lot longer.
0:26:03 > 0:26:05This is the exactly the same way as making a chocolate mousse,
0:26:05 > 0:26:07but we're going to bake it.
0:26:07 > 0:26:09So if it splits at this point before you add the cream,
0:26:09 > 0:26:11put it back on the heat and it'll come back.
0:26:11 > 0:26:14Now, when I tried to do that before, the last time I did
0:26:14 > 0:26:15what you've just done the eggs cooked on me,
0:26:15 > 0:26:19- they turned into scrambled eggs, cos I obviously had it too hot.- Too hot.
0:26:19 > 0:26:21But what you need to do is when you mix it in,
0:26:21 > 0:26:25mix half of it in like that and then grab the other half.
0:26:25 > 0:26:28Don't fully mix the first bit in - half mix it,
0:26:28 > 0:26:31and then grab the remainder and forget about that old saying
0:26:31 > 0:26:33you need to cut-fold figure of eight.
0:26:33 > 0:26:35At school you had to do that, didn't you?
0:26:35 > 0:26:37You need to get this in the oven as quick as possible.
0:26:37 > 0:26:39So what I could do with this is just pop it in a glass
0:26:39 > 0:26:42and it would go in the fridge as a chocolate mousse.
0:26:42 > 0:26:43But what I'm going to do is bake it.
0:26:43 > 0:26:46And you end up with a chocolate cake.
0:26:46 > 0:26:49So you need to do it quickly, you see? Quick as possible.
0:26:49 > 0:26:53And then we just pour this onto our tin.
0:26:53 > 0:26:57A thing I was reading about you I found fascinating, is this Academy.
0:26:57 > 0:26:59- Tell us about the academy. - Yes, we...
0:26:59 > 0:27:02- You set that up with your husband? - That's right.
0:27:02 > 0:27:05It's called Pauline Quirk Academy and we opened our first one
0:27:05 > 0:27:10at the end of '07, and we're about to open our 19th.
0:27:10 > 0:27:12We're going to open that in Brentwood
0:27:12 > 0:27:14and we're opening in Hemel Hempstead.
0:27:14 > 0:27:17So there'll be 20 Pauline Quirk Academy of Performing Arts'.
0:27:17 > 0:27:19And these are for kids. I mean, do the kids know who you are?
0:27:19 > 0:27:21No, not a clue.
0:27:21 > 0:27:23They just think I'm the fat lady that makes the tea, really.
0:27:23 > 0:27:25And they're absolutely right.
0:27:25 > 0:27:27Basically, I started it
0:27:27 > 0:27:30because at that time, I'd been acting for 40 years.
0:27:30 > 0:27:32We don't run an agency, we don't audition children,
0:27:32 > 0:27:35this is about getting back to the basics and enjoying performing arts.
0:27:35 > 0:27:38So, there's no pressure, there's no stars of the show,
0:27:38 > 0:27:41it's about kids just enjoying what performing arts have to offer.
0:27:41 > 0:27:45It's great for kids' confidence and, you know, being articulate,
0:27:45 > 0:27:47and they have a good time and it's about fun. Fun, not fame.
0:27:47 > 0:27:50So if anyone wanted to get into it, can people get it off the website?
0:27:50 > 0:27:52We're all grown up, we've got a website and everything.
0:27:52 > 0:27:55- Oh, right.- Oh, yeah. All proper. Yeah - pqacademy.com.
0:27:55 > 0:27:58- There you go. - In fact, they're Saturday mornings,
0:27:58 > 0:28:01so the children will all be getting ready now.
0:28:01 > 0:28:03Morning to all the kids getting ready for the academies.
0:28:03 > 0:28:06- There's over 800 children now at the academies.- Fantastic.
0:28:06 > 0:28:08They're all hopefully enjoying themselves,
0:28:08 > 0:28:11- that's what it's all about. - Well, this is your cake.
0:28:11 > 0:28:15Because it's got no flour in, and you've got egg yolks in there,
0:28:15 > 0:28:17er, egg whites in there, it's going to souffle up,
0:28:17 > 0:28:20so it will actually rise up like a souffle
0:28:20 > 0:28:21and then collapse.
0:28:21 > 0:28:24Now this, I've just cooked just before, popped it in the oven
0:28:24 > 0:28:27just before we went on air, and you should have this warm.
0:28:27 > 0:28:30What you don't want to be doing is put it in the fridge.
0:28:30 > 0:28:33It's really important. So once you've made it
0:28:33 > 0:28:36it's got to be served at room temperature.
0:28:36 > 0:28:38And then this is your candied fennel.
0:28:38 > 0:28:41So you just basically just put a little bit of this fennel...
0:28:41 > 0:28:44- You can have beetroot cake as well, can't you?- You can. Carrot cake.
0:28:44 > 0:28:46When you think about using all those sort of things, it's fine.
0:28:46 > 0:28:48And this lovely liquor, it does work,
0:28:48 > 0:28:50and then what we're going to do is just...
0:28:50 > 0:28:54I actually prefer a little bit of creme fraiche with this.
0:28:54 > 0:28:56You just want a little dollop of creme fraiche.
0:28:58 > 0:29:01- James Martin. - I'll get you a spoon.
0:29:01 > 0:29:02Dive into that.
0:29:03 > 0:29:05These two girls over here are very jealous.
0:29:05 > 0:29:09- I'm a good sharer.- Don't get in the way of my chocolate!
0:29:09 > 0:29:11I'll bring some over, don't worry.
0:29:11 > 0:29:14- Shall I do the fennel first or the cake?- You can do the cake.
0:29:14 > 0:29:17- Try not to wear it. - There you go.
0:29:17 > 0:29:21The fennel comes through in the cake. No flour in there whatsoever.
0:29:23 > 0:29:26- It's delicious.- Tastes like a warm chocolate brownie, doesn't it?- Yeah.
0:29:26 > 0:29:29It's just so...full of air. Oh, it's just beautiful.
0:29:34 > 0:29:36That's a great dinner party dessert,
0:29:36 > 0:29:38and if you'd like to try that chocolate mousse cake,
0:29:38 > 0:29:41or try your hand at any of the recipes you've seen on today's show,
0:29:41 > 0:29:45they're just a click away at bbc.co.uk/recipes.
0:29:45 > 0:29:48Now, we're not live today, so instead we're looking back
0:29:48 > 0:29:50at some of the fantastic cookery from the Saturday kitchen
0:29:50 > 0:29:53back catalogue. And we've passed the glorious 12th of August,
0:29:53 > 0:29:57so grouse season is now officially in full swing.
0:29:57 > 0:29:59Who better to cook it than Lawrence Keogh.
0:29:59 > 0:30:02Now, I'm looking forward to this dish, Lawrence. Welcome to the show.
0:30:02 > 0:30:05Now, this dish - grouse. Like you said, bang in season.
0:30:05 > 0:30:07Yeah, we're going to do a roast grouse, wrap it in bacon.
0:30:07 > 0:30:08We've got the grouse livers,
0:30:08 > 0:30:12the chicken livers, port, brandy, Madeira,
0:30:12 > 0:30:14and that's all going to go in to make the pate on the toast
0:30:14 > 0:30:16and you're going to do a classic bread sauce for me.
0:30:16 > 0:30:19Classic bread sauce. The essence of doing a bread sauce is very simple,
0:30:19 > 0:30:23it's just onion, bay leaf, a bit of clove, and we just warm up the milk.
0:30:23 > 0:30:27Yeah, just warm the milk. I'll take the wishbone out of the grouse.
0:30:27 > 0:30:30- There it is.- Yeah. - The wishbone's underneath.
0:30:30 > 0:30:32- It just makes it easier to serve. - Yeah.
0:30:32 > 0:30:34When you get your knife and carve down,
0:30:34 > 0:30:37I always do this with turkeys at Christmas, just whip it out first.
0:30:37 > 0:30:39I know it's probably bad luck removing the wishbone.
0:30:39 > 0:30:42You'd think, particularly with grouse, you'd do that sort of...
0:30:42 > 0:30:46- It's one per portion.- Yeah, you'd eat about four, wouldn't you?
0:30:46 > 0:30:48I would, probably, yeah. I would, actually.
0:30:48 > 0:30:51It is a fantastic meat, isn't it, and what it is about game?
0:30:51 > 0:30:53Obviously you're a big fan of British food.
0:30:53 > 0:30:56Well, the game, grouse mainly, is Yorkshire, Scotland,
0:30:56 > 0:30:59some parts of Northern Ireland. It feeds on their heather
0:30:59 > 0:31:03and that's where that rich heavy gamey flavour comes through.
0:31:03 > 0:31:05You get some people that prefer it hang for a bit longer
0:31:05 > 0:31:09than a week so it's quite high, but when you hang game it's important
0:31:09 > 0:31:11that it's hung by the neck, not by the feet.
0:31:11 > 0:31:14Now, you're a big fan of seasonal produce, like we were saying.
0:31:14 > 0:31:16We're cooking with grouse now.
0:31:16 > 0:31:19Other seasonal produce people can look out for?
0:31:19 > 0:31:21I don't like to talk about this credit crunch thing,
0:31:21 > 0:31:23it does my head in, but literally... It does.
0:31:23 > 0:31:25Everybody keeps talking about it. But when...
0:31:25 > 0:31:28Is it good with milk for cereal? I don't know what it is.
0:31:28 > 0:31:31But when you buy food that's in season, it's at its cheapest,
0:31:31 > 0:31:33- isn't it?- It's at its cheapest. It's at its optimum best.
0:31:33 > 0:31:35What can people be looking out for, now?
0:31:35 > 0:31:39Well, the sprouts are starting quinces are starting,
0:31:39 > 0:31:42there's partridge in season, you've got pheasant next month,
0:31:42 > 0:31:44getting shot, things like that.
0:31:44 > 0:31:48Swede, all the root vegetables are coming through now.
0:31:48 > 0:31:50So basically, it's good to eat seasonally
0:31:50 > 0:31:53because you're getting all the nutrients from the root vegetables
0:31:53 > 0:31:56this time of year, you don't get the berries in the summer,
0:31:56 > 0:31:58you get all the nutrients from the sun.
0:31:58 > 0:32:00And you get elderberries and stuff like that.
0:32:00 > 0:32:03Elderberries are around now, great with game, good with duck,
0:32:03 > 0:32:04things like that.
0:32:04 > 0:32:06Now, I know people are big fans of the website
0:32:06 > 0:32:08that we have on the show, as well.
0:32:08 > 0:32:10There's also marrows are starting to come in.
0:32:10 > 0:32:13- They're talking a lot about that on the website.- I love marrow.
0:32:13 > 0:32:16- I absolutely love marrow. - What would you do with that?
0:32:16 > 0:32:17I peel it three times around,
0:32:17 > 0:32:22and then what I do with it is toss it in olive oil and Parmesan at home.
0:32:22 > 0:32:28- But you can use English Berkswell cheese. It's like a Parmesan.- OK.
0:32:28 > 0:32:31Now these, you've just put the bacon on there.
0:32:31 > 0:32:34I put a seam on both sides. Going to start doing the pate.
0:32:34 > 0:32:38Now, I'm making.. It sounds daft, but heart-shaped croutons.
0:32:38 > 0:32:40- That is the traditional shape. - Very old-fashioned.
0:32:40 > 0:32:43It is the traditional shape, isn't it, really,
0:32:43 > 0:32:44for croutons with game.
0:32:44 > 0:32:46When I was at the Ritz casino back in the '80s
0:32:46 > 0:32:49- we were doing all the game... - Yeah.
0:32:49 > 0:32:50- That was it.- Now, the livers are going in.
0:32:50 > 0:32:53- This is for our pate, isn't it? - This is for the pate.
0:32:53 > 0:32:56Classically, you take the livers out of all the game birds
0:32:56 > 0:32:57and you serve them on toast.
0:32:58 > 0:33:01And the secret with cooking the pate like this is to keep
0:33:01 > 0:33:05- the livers nice and pink.- Nice and pink. Just going to show at the pan.
0:33:05 > 0:33:07But I like blending the chicken livers with the grouse
0:33:07 > 0:33:10cos it's not too harsh, cos they are quite strong.
0:33:10 > 0:33:14So literally just flash them in the pan. Do you glaze it with alcohol?
0:33:14 > 0:33:17Yeah. I'm going to use port, brandy, Madeira,
0:33:17 > 0:33:21but I better be careful with the red wine later on as well on the sauce.
0:33:21 > 0:33:23In rehearsal it went everywhere,
0:33:23 > 0:33:26but the essence of cooking pate is really, really simple, isn't it?
0:33:26 > 0:33:30It's basically, show it the pan, just so they're going to be pink.
0:33:30 > 0:33:33They sort of bubble around that pan, keep them nice and pink
0:33:33 > 0:33:35and you want to take them out and drain them,
0:33:35 > 0:33:37then I want to put some sliced shallots in the pan,
0:33:37 > 0:33:39then the port, brandy and Madeira.
0:33:39 > 0:33:42- Ever had a go at making your own pate?- No, I haven't.
0:33:42 > 0:33:44I was actually amazed cos I was just thinking
0:33:44 > 0:33:45I have no idea how you make it.
0:33:45 > 0:33:51It's actually really simple. I use equal quantities of liver to butter.
0:33:51 > 0:33:54Fry off the liver and then throw in the butter.
0:33:54 > 0:33:56Sorry, what do you want?
0:33:56 > 0:33:59- That grouse can go back in. - How long does this take?
0:33:59 > 0:34:02It takes about 12 minutes to have it sort of medium rare.
0:34:02 > 0:34:06- In a nice hot oven, about 220. - That's like gas mark eight.
0:34:06 > 0:34:09We've got one that's in there already.
0:34:09 > 0:34:12I'm going to then just get my breadcrumbs on here.
0:34:12 > 0:34:15I'll get some more butter in this pan with the shallots,
0:34:15 > 0:34:17to soften these. Have you got the other grouse pan there?
0:34:21 > 0:34:23Soften these.
0:34:24 > 0:34:26- I'll bring this one out. - Yeah.
0:34:26 > 0:34:29We've got the grouse here, lovely grouse, which looks so good.
0:34:29 > 0:34:31Stand back.
0:34:33 > 0:34:36There you go. I'll cook the brandy off first.
0:34:36 > 0:34:37Rest that grouse for me.
0:34:37 > 0:34:41If my mother's doing that, step away from your net curtains.
0:34:42 > 0:34:43Then the port.
0:34:45 > 0:34:48- Just evaporate all the alcohol. - It's very hot in here.
0:34:48 > 0:34:51What have you got in here? This is the...
0:34:51 > 0:34:5320 mls of port, brandy and Madeira.
0:34:53 > 0:34:56- There's the last bit of Madeira. - This is for the pate, is it?
0:34:56 > 0:35:00It's for the pate. Just cook it all off.
0:35:00 > 0:35:03Get all the flavour out the pan, you've got like a sticky glaze
0:35:03 > 0:35:05in there, and then back in with the livers.
0:35:05 > 0:35:09Can you drop that blood back in there for me, as well? No wasting.
0:35:12 > 0:35:15It must be quite difficult devising a menu,
0:35:15 > 0:35:18cos obviously you've got different seasons and bits and pieces,
0:35:18 > 0:35:19and they happen so quickly in the UK.
0:35:19 > 0:35:22I love it because we change the menu the first Wednesday of every month.
0:35:22 > 0:35:25The whole menu changes and now I've got three and a half years
0:35:25 > 0:35:27of experience, I know exactly what's coming in.
0:35:27 > 0:35:30I'm already on the phone to the suppliers organising January
0:35:30 > 0:35:34and stuff like that. We're way ahead of everyone else. It's good.
0:35:34 > 0:35:35The punters love it,
0:35:35 > 0:35:39the regulars love it, cos they know we're all constantly changing.
0:35:39 > 0:35:42I've just put some tarragon and parsley in last-minute.
0:35:42 > 0:35:44A pinch of salt, a pinch of pepper.
0:35:45 > 0:35:48- That's it.- Over here, bread sauce.
0:35:48 > 0:35:50We've just got some milk, the onion is then...
0:35:50 > 0:35:53You can see that's got the little bay leaf there with some cloves.
0:35:53 > 0:35:57Drain that off, plenty of butter. In we go with the bread.
0:35:57 > 0:36:00Salt and pepper and then loads of nutmeg.
0:36:00 > 0:36:03- That's bread sauce. - Plenty of butter in here, as well.
0:36:03 > 0:36:07- Explain to us what's happening now. - That's the pan.
0:36:07 > 0:36:10Put some of this stock in there, the red wine.
0:36:10 > 0:36:12A pinch of thyme and a pinch of bay leaf.
0:36:12 > 0:36:16This is the pan that had the grouse cooking in.
0:36:16 > 0:36:19It's important to leave this to rest, isn't it, really.
0:36:19 > 0:36:22- Ideally, yes.- So, you've just got red wine in there?
0:36:22 > 0:36:24Yeah, red wine, a pinch of thyme, a pinch of bay leaf.
0:36:24 > 0:36:26I'll just gave these livers a blitz, made a mess everywhere.
0:36:28 > 0:36:30There's the simple little croutons.
0:36:32 > 0:36:34Now, if you want to turn this into a pate,
0:36:34 > 0:36:36- literally equal quantities of butter to...- Yeah, use butter.
0:36:36 > 0:36:39I don't like cream, I prefer the butter in there.
0:36:39 > 0:36:42But if you want to keep it to stop it going off, put it inside a jar
0:36:42 > 0:36:43and just put melted butter over the top.
0:36:43 > 0:36:45It lasts for a week in the fridge.
0:36:45 > 0:36:48- Stop it from oxidising.- Yeah. Oh, God, Chef!
0:36:48 > 0:36:51- There you go. Right.- Right.
0:36:51 > 0:36:53Let's have a quick taste.
0:36:54 > 0:36:56Plenty of nutmeg in this,
0:36:56 > 0:36:58and it's so simple to make your own bread sauce, as well.
0:36:58 > 0:37:00Nice and easy, there you have it.
0:37:00 > 0:37:04Lovely and easy. Do that for Christmas, as well. Really simple.
0:37:04 > 0:37:06Just take the string off the bird.
0:37:07 > 0:37:09And this is a classic way of serving it.
0:37:09 > 0:37:12But also, the classic way of doing roast chicken is with the old
0:37:12 > 0:37:16- sliced potatoes, isn't it, almost like chips.- Yeah, go frit.
0:37:16 > 0:37:20- Like crisps, rather than chips. - It doesn't need a lot.
0:37:20 > 0:37:24Cos it's got no fat on it, you need a bit of bacon...
0:37:24 > 0:37:28- A bit more seasoning here.- To help keep the bird and the breast moist.
0:37:28 > 0:37:30Game has got hardly any fat all.
0:37:30 > 0:37:32That's why it's very good for you, actually.
0:37:32 > 0:37:34Pop a little bit of watercress in there.
0:37:34 > 0:37:36Diana, you must have found a lot of that
0:37:36 > 0:37:39when you were travelling around all over the place.
0:37:39 > 0:37:40Grouse isn't as popular, I think
0:37:40 > 0:37:42it's hard to get punters to take that,
0:37:42 > 0:37:47but partridge and pheasant, loads of partridge in Yorkshire.
0:37:47 > 0:37:49In Yorkshire especially, yeah.
0:37:49 > 0:37:51There's your pate, nice and simple.
0:37:51 > 0:37:56Then we're just going to, literally, press the pate over the top.
0:37:56 > 0:37:58There's its own juices over the top.
0:37:59 > 0:38:03- Just burning my arm on the flame. - I'll just switch that off.
0:38:03 > 0:38:05You continue doing the rest.
0:38:05 > 0:38:07Just basically stuff the watercress inside it as well.
0:38:07 > 0:38:10Watercress inside.
0:38:10 > 0:38:12- There's the bacon, pate on toast. - There's the sauce, ready.
0:38:15 > 0:38:18Big dollop of bread sauce. That's a nice consistency.
0:38:18 > 0:38:20Bread sauce was made, originally, to fill you up,
0:38:20 > 0:38:24- to fill the kids up when you had roast chicken, wasn't it?- Yeah.
0:38:24 > 0:38:26There we go. You've got the last pate.
0:38:26 > 0:38:29So you've got heart-shaped croutons, you've got classic roast grouse,
0:38:29 > 0:38:33bacon, bread sauce, and its own livers on toast.
0:38:33 > 0:38:35It's as simple and as classic as that.
0:38:40 > 0:38:44I have to say, it smells just brilliant. And look at that.
0:38:44 > 0:38:46Most of it was done in real-time, as well.
0:38:47 > 0:38:52Have you ever had grouse before? At ten past ten in the morning?
0:38:52 > 0:38:54Erm, not at ten past ten in the morning.
0:38:54 > 0:38:56No. Gosh, that just looks amazing. Do you just cut...
0:38:56 > 0:38:59- I don't know where you start... - I was going to say, do you just...
0:38:59 > 0:39:01You could probably turn it round and carve the breast.
0:39:01 > 0:39:04- Yeah, carve a little piece off there.- Have a bit of pate, as well.
0:39:04 > 0:39:07Gosh, that's smells amazing, and I love bread sauce.
0:39:07 > 0:39:10Be careful of the shot cos game contains shot.
0:39:10 > 0:39:12Oh, yeah, of course they do.
0:39:12 > 0:39:14In season at the moment, and runs out about...
0:39:14 > 0:39:17About mid-December, yeah. Start getting your pheasants in.
0:39:17 > 0:39:20- Is it easy to get hold of?- Yeah, a good butcher could do it for you.
0:39:20 > 0:39:22- It's nice, isn't it?- Mmm.
0:39:22 > 0:39:24You should know this by now to get the whole lot in your mouth
0:39:24 > 0:39:27- before you pass it down. - That's not coming back!
0:39:27 > 0:39:29Bread sauce, so simple.
0:39:29 > 0:39:33- I still don't know why we use the packet stuff.- I don't know. Exactly.
0:39:33 > 0:39:35It's just lovely with the nutmeg in there. That's the secret.
0:39:35 > 0:39:37Plenty of nutmeg, plenty of butter.
0:39:37 > 0:39:39It's not actually as gamey as I thought it was going to be.
0:39:39 > 0:39:42Would that be something that you'd ever attempt?
0:39:42 > 0:39:44I'd never really thought of cooking that, but erm...
0:39:44 > 0:39:46My family live in Norfolk near Sandringham,
0:39:46 > 0:39:49and there's a lot of pheasants. Lots of shooting,
0:39:49 > 0:39:53- so we sometimes have pheasant and things like that.- Guys?
0:39:53 > 0:39:56- That's really juicy.- Delicious.
0:39:56 > 0:39:57It's nice and palatable.
0:39:57 > 0:39:59Not too strong, as well.
0:40:04 > 0:40:07What better bird to feast on than grouse at this time of the year?
0:40:07 > 0:40:10Now, it's time for the late great Keith Floyd to visit
0:40:10 > 0:40:14one of the finest wine regions in the world - Burgundy.
0:40:14 > 0:40:16He may even get round to doing some cooking.
0:40:28 > 0:40:29You've got to admire these chaps.
0:40:29 > 0:40:32They make fantastic light and creamy cheese called Citeaux,
0:40:32 > 0:40:36named after the monastery and made from the milk of these cows.
0:40:36 > 0:40:38And they're totally self-sufficient.
0:40:38 > 0:40:41In fact, my grandmother would approve totally of their attitudes.
0:40:41 > 0:40:43Early to bed, early to rise, all that bit.
0:40:43 > 0:40:47And you know, if it wasn't for the fact that women are sadly banned,
0:40:47 > 0:40:49I wouldn't mind spending a few weeks here myself
0:40:49 > 0:40:51to cleanse my very weary soul.
0:40:55 > 0:40:57And here's one of my producer making an unusually dignified exit
0:40:57 > 0:40:59to the Dog and Ferret.
0:41:06 > 0:41:09I thought the best way, initially at least, to see Burgundy,
0:41:09 > 0:41:11was from a boat on the River Saone,
0:41:11 > 0:41:14which flows through this lush countryside.
0:41:14 > 0:41:16The Saone is a very important river,
0:41:16 > 0:41:18and though not as wide as the Orinoco,
0:41:18 > 0:41:21or as long as the Mississippi, the French are very proud of it.
0:41:21 > 0:41:24I forget how long it is. Anyway, this isn't a geography lesson.
0:41:24 > 0:41:26Oh, look, there's my 900-foot floating kitchen going by.
0:41:26 > 0:41:29Burgundy food broadly falls into two categories.
0:41:29 > 0:41:31One where it's stewed in red wine,
0:41:31 > 0:41:32and one where it's sauteed
0:41:32 > 0:41:35and turned into a mustard sauce-y thing to pour over it.
0:41:35 > 0:41:36I'm doing the latter, the mustard sauce.
0:41:36 > 0:41:40Very simple - Clive, come down here, usual routine.
0:41:40 > 0:41:45Two escalopes of veal, some choice Dijon mustard, some unsalted butter,
0:41:45 > 0:41:47some wonderful thick double cream,
0:41:47 > 0:41:50very rare to find in France cos often cream in France isn't very good,
0:41:50 > 0:41:52and the whole thing's going to be finished off with this
0:41:52 > 0:41:54wonderful Marc de Bourgogne,
0:41:54 > 0:41:56which is a kind of a very strong alcohol sub-brandy
0:41:56 > 0:41:59sort of stuff made from the residue of the wine pressing.
0:41:59 > 0:42:02But I'm not even doing that just for me, or even for the director
0:42:02 > 0:42:03who's behind the camera.
0:42:03 > 0:42:05I'm doing it for a very important guy who's coming to lunch,
0:42:05 > 0:42:08and who, at this moment, is sitting looking rather bored
0:42:08 > 0:42:11on the bow of this barge. So, if you'll come with me...
0:42:11 > 0:42:12That is a frying pan.
0:42:12 > 0:42:14Stay with that, Clive, while I get my act together.
0:42:14 > 0:42:17We put a bit of butter in there, and hopefully, because as usual,
0:42:17 > 0:42:20I think we've conned our way in,
0:42:20 > 0:42:22I'm not familiar with the equipment here.
0:42:22 > 0:42:24We do try to do things in real-time,
0:42:24 > 0:42:27so let's hope I've got the butter melting away there properly.
0:42:27 > 0:42:29And one of escalope of veal in. Did you get that?
0:42:32 > 0:42:35Another escalope of veal in. Fingers in.
0:42:35 > 0:42:39Turn it over the second it's got a little bit sealed like that.
0:42:39 > 0:42:41Season it with a little bit of pepper.
0:42:42 > 0:42:43Exactly like that.
0:42:43 > 0:42:46Never add salt to meat until it's sealed,
0:42:46 > 0:42:49otherwise it brings the juices out and spoils it.
0:42:49 > 0:42:51You'll need to bear with me.
0:42:51 > 0:42:53Take a look out of the window if you're a bit bored at this stage.
0:42:53 > 0:42:55You'll see some lovely sights.
0:42:55 > 0:42:58Beautiful countryside, vines, maidens cavorting on the banks
0:42:58 > 0:43:00of the canal and stuff like that, you know,
0:43:00 > 0:43:02possibly people cycling past.
0:43:02 > 0:43:06Cos one way or another that's got to fry away for a second or two.
0:43:06 > 0:43:09# Busy down below in the galley cooking boat
0:43:09 > 0:43:10- # Cooking boat - Down below
0:43:10 > 0:43:14- # Cooking boat - Below
0:43:14 > 0:43:17# Out the window looking at the... #
0:43:17 > 0:43:21Right, when you buy mustard, you can buy any kind you like.
0:43:21 > 0:43:23You can buy dark vinegary-flavoured ones,
0:43:23 > 0:43:25you can buy delicate yellow ones,
0:43:25 > 0:43:28but for cooking with mustard, use the pale yellow ones,
0:43:28 > 0:43:31and always add it to the sauce at the end,
0:43:31 > 0:43:33cos if you cook it too hot,
0:43:33 > 0:43:35if you make it too rich in the sauce it takes away the flavour
0:43:35 > 0:43:37of the mustard, so you warm the sauce up
0:43:37 > 0:43:40and then add the mustard at the last bit,
0:43:40 > 0:43:43which we shall now do, cos this is a Frenchman,
0:43:43 > 0:43:45he likes his meat slightly underdone.
0:43:48 > 0:43:50All I do now...
0:43:50 > 0:43:52Now, this is going to wreck your camera.
0:43:55 > 0:43:59A little Marc de Bourgogne goes in there like that.
0:43:59 > 0:44:02Absolutely up to maximum there.
0:44:02 > 0:44:04The meat goes onto there.
0:44:05 > 0:44:08Let the juice of the meat and the Marc de Bourgogne
0:44:08 > 0:44:10reduce a little bit,
0:44:10 > 0:44:15stir in some cream like that. Two of those will be fine.
0:44:15 > 0:44:18Let's put three in. Now, you let that bubble away for a bit.
0:44:18 > 0:44:21They'll probably be editing this down as they go along cos they can't
0:44:21 > 0:44:25afford the film to actually cook a dish from beginning to end.
0:44:25 > 0:44:26I promise you we are cooking in real-time,
0:44:26 > 0:44:29as you can see by my face I'm getting a bit hot.
0:44:29 > 0:44:32Stay on that, Clive, while I get some pepper to put in there...
0:44:32 > 0:44:34Like that.
0:44:34 > 0:44:36Maximum heat. Let it bubble away a bit.
0:44:36 > 0:44:39I'll have a swig of wine while that's going on.
0:44:40 > 0:44:42Another glass of Beaujolais.
0:44:42 > 0:44:44Thicken this excellent sauce with a bit of excellent
0:44:44 > 0:44:45French unsalted butter.
0:44:47 > 0:44:48Melt that in like that.
0:44:51 > 0:44:55This is quite boring, but as I say, feel free to have a walk round the...
0:44:55 > 0:44:59Walk across the water and... That's lovely, now.
0:45:00 > 0:45:03And just a little bit of mustard, about that much.
0:45:03 > 0:45:07You can always look up one of these famous books...
0:45:07 > 0:45:08preferably one of mine...
0:45:08 > 0:45:11to see precisely how much you put in.
0:45:11 > 0:45:15That's it, it's glistening yellow.
0:45:15 > 0:45:19It's golden, it's mustard, it says Dijon, it says Burgundy.
0:45:19 > 0:45:21Pop it over there like that.
0:45:21 > 0:45:23Look at that - simplicity itself.
0:45:23 > 0:45:26I tell you what, last time I cooked on a boat,
0:45:26 > 0:45:28and you can barely see this one's moving,
0:45:28 > 0:45:30it was a trawler in the gales off the south-west of England.
0:45:30 > 0:45:32Anyway, here you are.
0:45:32 > 0:45:34Escalope de veau a la moutarde du Dijon.
0:45:34 > 0:45:37Je vous souhaite une bonne sante, et bon appetit.
0:45:39 > 0:45:41And so to lunch, and a short
0:45:41 > 0:45:45but meaningful lesson on Burgundy wine from Jean Michel Lafond.
0:45:45 > 0:45:48Those monks, you know, when they have established a monastery,
0:45:48 > 0:45:50they have received a small piece
0:45:50 > 0:45:53of land to produce the wines they needed for their Mass.
0:45:53 > 0:45:55And when they arrived to their vineyards,
0:45:55 > 0:45:59when they arrived to the nature, they had a religious attitude,
0:45:59 > 0:46:03which is based, you know, like any religious attitude, on respect.
0:46:03 > 0:46:05And they've decided to respect the soil
0:46:05 > 0:46:09and they've decided to respect the character of the soil.
0:46:09 > 0:46:11So how have they resolved that?
0:46:11 > 0:46:12They chose particular vines
0:46:12 > 0:46:14- which were suitable for that area? - Absolutely!
0:46:14 > 0:46:17Little by little they have made a selection of the plant,
0:46:17 > 0:46:20and they have noticed that the Chardonnay plant, you know,
0:46:20 > 0:46:21for producing the white wine,
0:46:21 > 0:46:24and the Pinot Noir plant to produce the red wine
0:46:24 > 0:46:26was the best plant for us, you know?
0:46:26 > 0:46:27Did monks ever get drunk?
0:46:27 > 0:46:30Did monks drink wine to enjoy themselves,
0:46:30 > 0:46:34or merely to celebrate Jesus Christ and Mass and religion?
0:46:34 > 0:46:36Well, I think both.
0:46:36 > 0:46:39They were really using the wine for the Mass,
0:46:39 > 0:46:42and really enjoying the wine by themselves.
0:46:42 > 0:46:46This Cote de Nuits is very rich and soft and fruity, isn't it?
0:46:46 > 0:46:49And what makes the difference to all the Burgundy wines?
0:46:49 > 0:46:53Wine is like people. Wine is made by people for the people.
0:46:53 > 0:46:56And if you take a group of people, you have some great ones
0:46:56 > 0:46:58and some funny ones.
0:46:58 > 0:47:01So, that's the kind of things, you know, which happen.
0:47:01 > 0:47:04Wine reflects the life of the whole region.
0:47:04 > 0:47:07Fortunately, we have some people who really produce good stuff
0:47:07 > 0:47:10like this, you know, pretty rich, giving off a lot of aromas.
0:47:10 > 0:47:12And a wine, as well, you know, which looks nice.
0:47:12 > 0:47:15Because never forget that when you look at the wine -
0:47:15 > 0:47:18just one idea to remember - when you look at it, you must like it.
0:47:18 > 0:47:21If you don't like it when you see it, you will never enjoy it.
0:47:21 > 0:47:23- So, it's like a woman. - Exactly. Exactly.
0:47:28 > 0:47:29KEITH COUGHS
0:47:29 > 0:47:31# The wine of Burgundy is red
0:47:31 > 0:47:33- # Full and rich and red - So red
0:47:33 > 0:47:36# The wine that lovers just adore
0:47:36 > 0:47:37# Parfait pour l'amour... #
0:47:39 > 0:47:41This, then, is Dijon.
0:47:41 > 0:47:44Not only the home of mustard, but the power base of dukes
0:47:44 > 0:47:47in former times, and now the stylish capital of the region.
0:47:47 > 0:47:50You know, I'm a cheerful chap most of the time,
0:47:50 > 0:47:52but if you think in this next sequence that I'm a bit grumpy,
0:47:52 > 0:47:55a bit off-colour, well, you're jolly right.
0:47:55 > 0:47:58You see, I've got to cook for about 15 brilliant chefs
0:47:58 > 0:48:02in this luxury hotel, and I'm petrified.
0:48:02 > 0:48:04OK, what we've got here...
0:48:05 > 0:48:07I've got a bit of a problem, actually,
0:48:07 > 0:48:10because the meal's been brought forward by an hour, and there's
0:48:10 > 0:48:14about 15 chefs of very high denomination waiting outside there.
0:48:14 > 0:48:17And I'm trying to make a cream sauce to go with this ham,
0:48:17 > 0:48:21which won't be cooked in time, so it's been a bit of a nightmare.
0:48:21 > 0:48:25But I've reduced some shallots and juniper berries in vinegar,
0:48:25 > 0:48:29and I added those to some flour and butter which I melted together,
0:48:29 > 0:48:30and some veal stock.
0:48:30 > 0:48:34And now I've got to whack in a bottle of white wine into here
0:48:34 > 0:48:39and let that simmer away for quite a while till it thickens
0:48:39 > 0:48:42and becomes a rather special sauce.
0:48:42 > 0:48:44I've got to shift it onto a higher gas.
0:48:45 > 0:48:48Another sauce I've got to make, which is worrying the chefs here,
0:48:48 > 0:48:50is using wonderful...
0:48:52 > 0:48:53..Gevrey-Chambertin...
0:48:55 > 0:48:57..to reduce that to almost nothing,
0:48:57 > 0:49:00because that's going to go over my fillets of fish,
0:49:00 > 0:49:03which hopefully I will cook in the fullness of time.
0:49:03 > 0:49:07But the man from the tourist office, who organised this little party,
0:49:07 > 0:49:11has said, "Do you mind bringing the meal forward until four o'clock?
0:49:11 > 0:49:15"And I just won't be able... It won't be ready till five.
0:49:15 > 0:49:18It's a bit frightening, quite genuinely a little bit worried.
0:49:18 > 0:49:22They're sort of gathering round in their dark suits and tinted glasses
0:49:22 > 0:49:26like vultures sitting on a telegraph wire, and I'm on a long freeway.
0:49:31 > 0:49:34I was so busy cooking, I didn't have time, or the courage,
0:49:34 > 0:49:36to go into the dining room, but if I'd known this lot were there,
0:49:36 > 0:49:38I wouldn't have carried on.
0:49:42 > 0:49:45At least that's all right. That's the...
0:49:45 > 0:49:48That's the special piquant sauce that's going with the slices of ham
0:49:48 > 0:49:49which might be raw.
0:49:52 > 0:49:54And that's that wine which cost nearly £20 a bottle
0:49:54 > 0:49:56just evaporating away into nothing,
0:49:56 > 0:50:00to make a sauce which is going to go with fresh perch -
0:50:00 > 0:50:02fillets of fresh perch, you see,
0:50:02 > 0:50:05in a red wine sauce which I've just invented!
0:50:05 > 0:50:07And I don't even know if it's going to work.
0:50:07 > 0:50:09But if it does, it'll be absolutely brilliant, I can assure you.
0:50:09 > 0:50:12If it doesn't, then I'm, er... going home to mother.
0:50:15 > 0:50:18CHEFS CHATTER IN FRENCH
0:50:18 > 0:50:20LAUGHTER
0:50:22 > 0:50:25# I started out on Burgundy
0:50:25 > 0:50:29# But soon hit the harder stuff
0:50:29 > 0:50:32# My friends said they'd stand behind me
0:50:32 > 0:50:34# When the game got rough
0:50:34 > 0:50:37# But the joke was on me
0:50:37 > 0:50:40# There was no-one even there to bluff
0:50:40 > 0:50:42# I'm going back to New York City
0:50:42 > 0:50:46# I do believe I've had enough. #
0:50:46 > 0:50:48And these guys keep walking in, dipping their fingers in,
0:50:48 > 0:50:50and they say nothing, you know?
0:50:50 > 0:50:52I imagine that's what the King of France used to say to them
0:50:52 > 0:50:54when they went to the guillotines.
0:50:54 > 0:50:56Just, presumably, there's some imperceptible sign
0:50:56 > 0:50:59they make between themselves that means you're a total jerk.
0:51:01 > 0:51:07KEITH HUMS TO HIMSELF
0:51:07 > 0:51:09Can you get me a small ladle from up there, anybody?
0:51:09 > 0:51:11CHEF SPEAKS IN FRENCH
0:51:17 > 0:51:21THEY SPEAK IN FRENCH
0:51:21 > 0:51:22OK, merci.
0:51:24 > 0:51:25Et puis...
0:51:26 > 0:51:30'For those of you not interested in the drama of the situation,
0:51:30 > 0:51:32'and still seem to think that this is a cookery programme,
0:51:32 > 0:51:34'as billed in the Radio Times,
0:51:34 > 0:51:37'I poached the perch for two or three minutes in a little white wine,
0:51:37 > 0:51:39'with a knob of butter and a bay leaf.
0:51:39 > 0:51:42'Then for the sauce, I reduced some chopped shallots in red wine
0:51:42 > 0:51:44'until it was almost nothing,
0:51:44 > 0:51:47'and whisked in a bit of butter till I had this smooth, pink sauce.
0:51:47 > 0:51:49'It was great.
0:51:49 > 0:51:51'And I then waited in the kitchen for the news.
0:51:51 > 0:51:54'The waiter came back, thumbs up, "Ca va." It's OK.
0:51:54 > 0:51:56'I was so relieved!
0:51:56 > 0:51:58'It doesn't matter if you're an accountant, a football player,
0:51:58 > 0:52:01'Nigel Mansell, or just a cooking genius like me,
0:52:01 > 0:52:04'you need to know what the punters think about it.
0:52:04 > 0:52:06'They said it was OK, I felt better.
0:52:06 > 0:52:08'Then, the really good bit.
0:52:08 > 0:52:11'The French TV turned up, the press turned up, the radio turned up.
0:52:11 > 0:52:15'And I gave a rather elegant little interview in French
0:52:15 > 0:52:18'and English for the six o'clock news that night.
0:52:18 > 0:52:19'It was really great.'
0:52:19 > 0:52:22# So, what is the verdict
0:52:22 > 0:52:24# How do they feel?
0:52:24 > 0:52:27# And what do they think of this wonderful meal?
0:52:27 > 0:52:29# Tell me, what do they say?
0:52:29 > 0:52:32# Could it be, "Zut alors!?
0:52:32 > 0:52:34# As they taste this fine cooking
0:52:34 > 0:52:38# I cry, "Encore!" #
0:52:40 > 0:52:44So, they can have a small rest now, while I carve the ham.
0:52:44 > 0:52:45Most interesting how people treat you.
0:52:45 > 0:52:48When I first came into the kitchen, they stood away from me.
0:52:48 > 0:52:51But now Clark Kent has suddenly become my new friend,
0:52:51 > 0:52:53zipped out of the telephone box, hung up his tights and cape
0:52:53 > 0:52:56in the deep freeze, and is quite prepared to give me
0:52:56 > 0:52:57a hand, even talk to me as if I was a cook, too.
0:52:57 > 0:52:59Which I am, really.
0:52:59 > 0:53:02I had that blinking ham soaking in my bath all last night,
0:53:02 > 0:53:04so I couldn't get washed before I came this morning,
0:53:04 > 0:53:07to get the salt out of it, and I poached it for about four hours.
0:53:07 > 0:53:09Should have been five, but it's OK, it's cooked nicely.
0:53:09 > 0:53:12Then I made that brilliant cream sauce, slightly piquant.
0:53:12 > 0:53:14There you go.
0:53:14 > 0:53:15It's absolutely brilliant.
0:53:15 > 0:53:18You lot all wish at Christmas, when you've got to carve the turkey...
0:53:18 > 0:53:19"I don't want to do it,"
0:53:19 > 0:53:21you get father-in-law to do it, get somebody else to do it.
0:53:21 > 0:53:24Well, you come here one of these days and carve boiled ham
0:53:24 > 0:53:29for 18 very superior gastronauts, and you'll never complain again.
0:53:29 > 0:53:32Here. Where's it going to go?
0:53:33 > 0:53:35Want me to take it all the way through?
0:53:35 > 0:53:37Yeah, go straight through.
0:53:37 > 0:53:39Er... HE SPEAKS IN FRENCH
0:53:39 > 0:53:40Oui.
0:53:40 > 0:53:42Malheureusement!
0:53:42 > 0:53:43THEY CHUCKLE
0:53:46 > 0:53:48KEITH WHISTLES TO HIMSELF
0:53:51 > 0:53:53Highly amusing, isn't it?
0:53:53 > 0:53:54HE SPEAKS IN FRENCH
0:53:58 > 0:54:01KEITH HUMS TO HIMSELF
0:54:01 > 0:54:03Oh, la!
0:54:03 > 0:54:04Messieurs, bonjour.
0:54:04 > 0:54:06APPLAUSE
0:54:10 > 0:54:12This is incredible! I mean, take six cooks,
0:54:12 > 0:54:16any television programme in Britain cannot top this, I bet you.
0:54:16 > 0:54:19Look at them, 17 of France's best chefs,
0:54:19 > 0:54:24and particularly from the area of Dijon. Quite incredible.
0:54:24 > 0:54:28HE SPEAKS IN FRENCH
0:54:32 > 0:54:34LAUGHTER
0:54:34 > 0:54:36HE SPEAKS IN FRENCH
0:54:38 > 0:54:40'To see these great chefs,
0:54:40 > 0:54:43'and there is one here with the Legion d'Honneur,
0:54:43 > 0:54:45'tucking happily into this very lusty meal,
0:54:45 > 0:54:49'confirms my belief that the best dishes are the traditional ones.
0:54:49 > 0:54:52'And that's what Burgundy cooking is all about.
0:54:52 > 0:54:56'Because it's firmly based in the rich and sophisticated background
0:54:56 > 0:54:59'that no-one would dare to muck about with it, despite modern trends.'
0:54:59 > 0:55:01HE SPEAKS IN FRENCH
0:55:01 > 0:55:04'And now, it's prize-giving time.'
0:55:04 > 0:55:06Merci.
0:55:06 > 0:55:07APPLAUSE
0:55:10 > 0:55:12I don't really want to put it on,
0:55:12 > 0:55:14because it's got all the signatures of some of the -
0:55:14 > 0:55:17as I said, some of the best chefs in France in there,
0:55:17 > 0:55:19and certainly the best chefs of Dijon,
0:55:19 > 0:55:22but just for once, I'll show off for a second.
0:55:22 > 0:55:23HE CHUCKLES
0:55:23 > 0:55:27ALL SING IN FRENCH
0:55:39 > 0:55:40Bravo.
0:55:46 > 0:55:47It's always great to see the man in action.
0:55:47 > 0:55:49Now, we're not cooking live in the studio today,
0:55:49 > 0:55:52instead we're looking back at some of the tasty morsels
0:55:52 > 0:55:54from the Saturday Kitchen cookbook.
0:55:54 > 0:55:56Still to come on today's Best Bites...
0:55:56 > 0:55:59Jun Tanaka meets Kevin Dundon in a Saturday Kitchen omelette challenge.
0:55:59 > 0:56:01Jun was second on the leaderboard,
0:56:01 > 0:56:04so Kevin definitely had some catching up to do.
0:56:04 > 0:56:05But how would they both fare?
0:56:05 > 0:56:07Find out a little bit later.
0:56:07 > 0:56:11Atul Kochhar serves up a unique-style Indian fish sandwich.
0:56:11 > 0:56:14It consists of two pieces of oven-baked plaice either side of
0:56:14 > 0:56:18a rich crab masala, and he serves it all with a rich tomato salad.
0:56:18 > 0:56:22And Dick Strawbridge faced his Food Heaven or Food Hell.
0:56:22 > 0:56:26Would he get his Food Heaven, lamb, with a slow-roasted veg ratatouille,
0:56:26 > 0:56:30or his dreaded Food Hell, tamarind in a tangy tamarind chicken salad?
0:56:30 > 0:56:33Find out what he gets to eat at the end of the show.
0:56:33 > 0:56:37Now, it's time to revisit the first time Lancastrian chef Nigel Howarth
0:56:37 > 0:56:40came to the Saturday Kitchen hobs, armed with roebuck,
0:56:40 > 0:56:41dock leaves and nettles.
0:56:41 > 0:56:43And the man meant business.
0:56:43 > 0:56:44- Good to have you on the show. - Thank you.
0:56:44 > 0:56:46I've been looking forward to you coming.
0:56:46 > 0:56:48And you're cooking a Yorkshire dish!
0:56:48 > 0:56:50Well, I thought for you I'd cook a Yorkshire dish.
0:56:50 > 0:56:53- So, I've got roebuck.- Yeah. - Straight out of Yorkshire.- Exactly.
0:56:53 > 0:56:56- Which is a great product. - It's wonderful stuff.
0:56:56 > 0:56:58- Nobody told me we had a vegetarian. - No, exactly, yeah!
0:56:58 > 0:57:00You're going to do a little vegetarian dish.
0:57:00 > 0:57:02Yeah, we've got a dock pudding, which is
0:57:02 > 0:57:04- a 19th-century dish from Yorkshire. - Yeah.
0:57:04 > 0:57:07- Originally made with sweet dock. - Yeah.- Which is slightly different.
0:57:07 > 0:57:09But sweet dock's in season early, springtime.
0:57:09 > 0:57:11So, we're using ordinary dock leaves.
0:57:11 > 0:57:13- Which is a bit taboo, but we're going to have a go.- OK.
0:57:13 > 0:57:15And then we've got nettle leaves as well.
0:57:15 > 0:57:18So, this is a nice little simple - almost like a cake that we make,
0:57:18 > 0:57:20- and then pan-fry it at the end. - Absolutely.
0:57:20 > 0:57:22So, the roebuck. Now, these used to be sort of...
0:57:22 > 0:57:23More or less extinct in about 1800s,
0:57:23 > 0:57:26but they're back with a vengeance aren't they?
0:57:26 > 0:57:28They're back, there's plenty of them.
0:57:28 > 0:57:31The deer population's increasing like mad, so they're good to eat.
0:57:31 > 0:57:33- It is very healthy as well, isn't it?- Absolutely.
0:57:33 > 0:57:35So, there's your dock leaves,
0:57:35 > 0:57:37to prove that we are actually using them. There we go.
0:57:37 > 0:57:39And these are ones you can just pick on the hedgerows?
0:57:39 > 0:57:42Yeah. Those are the normal dock leaves that you come across.
0:57:42 > 0:57:44Are those the ones you can whistle with?
0:57:44 > 0:57:46You can make that funny noise, you can go...
0:57:46 > 0:57:48WHISTLES I've never whistled with them.
0:57:48 > 0:57:51- Give us one, we'll try. - Too late, they're in the pan.
0:57:51 > 0:57:52ALL: Ahh.
0:57:52 > 0:57:54Can you do it with a spinach leaf?
0:57:54 > 0:57:57- Yeah, you can. - If you want a green nose, yeah.
0:57:57 > 0:57:58So these just get blanched...
0:57:58 > 0:58:00You can whistle with anything, actually.
0:58:00 > 0:58:02There you go. They just get blanched.
0:58:02 > 0:58:04And if you haven't got nettles and dock leaves,
0:58:04 > 0:58:07you can use wild garlic, spinach, whatever you want.
0:58:07 > 0:58:09But we're going to actually use a little bit of spinach along,
0:58:09 > 0:58:12so James... Make sure when you're picking these, you don't
0:58:12 > 0:58:14- pick 'em by the side of the pathway, is it?- Absolutely.
0:58:14 > 0:58:16- Make sure they're in a nice place. - Yeah.
0:58:16 > 0:58:19- With the dog walkers walking past. - So, you're going to do me that onion.
0:58:19 > 0:58:22- Not that I'm pushing you or anything. - Yeah, sorry.
0:58:22 > 0:58:25- And I've got my damsons, now.- Right.
0:58:25 > 0:58:28Which - I've stoned the damsons. Taken the stones out.
0:58:28 > 0:58:31Great product, damson, particularly with game.
0:58:31 > 0:58:34We're going to pop some orange juice and sugar in there.
0:58:36 > 0:58:38Are they damsons in distress?
0:58:38 > 0:58:40Damsons are in distress.
0:58:40 > 0:58:43One of the secrets is not to overcook the damsons.
0:58:43 > 0:58:45- Or else they'll all... - Want that in there?
0:58:45 > 0:58:47..what we call, traditionally, they'll blow.
0:58:47 > 0:58:50Yep, in there. Better get me butter in first.
0:58:50 > 0:58:52Now, talking about your...
0:58:52 > 0:58:54Well, it's a hotel and restaurant, that you've got?
0:58:54 > 0:58:57Yeah, it's sort of a restaurant with rooms. 14 bedrooms at Northcote.
0:58:57 > 0:59:00Yeah. And now you've got this culinary empire,
0:59:00 > 0:59:02you're sort of expanding.
0:59:02 > 0:59:06Yeah, we've got four pubs, which helps fuel the old manor. Northcote.
0:59:06 > 0:59:10Um, and then...we've just opened one in Yorkshire.
0:59:10 > 0:59:12Which is the Bull at Broughton. Just thought I'd get that one in.
0:59:12 > 0:59:14Right, OK!
0:59:14 > 0:59:17OK, so, I've got my onions in, quickly saute this,
0:59:17 > 0:59:19and then we've got pinhead oatmeal.
0:59:19 > 0:59:21- You'll like this, Alan.- Yeah.
0:59:21 > 0:59:23- So, this is the cake, isn't it, this one?- This is the cake.
0:59:23 > 0:59:26So, we pop that in there, and then we've got some chicken...
0:59:26 > 0:59:27Oh, no, sorry, some veg stock.
0:59:27 > 0:59:29LAUGHTER
0:59:29 > 0:59:30Get off.
0:59:30 > 0:59:32- Sorry, Alan.- Fine.
0:59:32 > 0:59:35I'm looking forward to that potato chilli dish.
0:59:35 > 0:59:38Normally, James, I was telling you earlier,
0:59:38 > 0:59:41we'd put some bacon in, and you can actually use bacon fat
0:59:41 > 0:59:43and bacon in it, obviously if it's non-vegetarian.
0:59:43 > 0:59:45- Yeah.- OK.
0:59:45 > 0:59:49So, basically, this dock leaf and this nettles,
0:59:49 > 0:59:51these are for the cake.
0:59:51 > 0:59:54Those are for the cake, yeah. They go in last-minute.
0:59:54 > 0:59:55OK?
0:59:55 > 0:59:58So that will take about seven or eight minutes to cook,
0:59:58 > 1:00:01so we're going to do that and get rid of that, James, I think.
1:00:01 > 1:00:04Now, this is quite a famous dish. It's still around, isn't it, really?
1:00:04 > 1:00:06You were saying that they do festivals of it
1:00:06 > 1:00:07- and all that sort of stuff.- Yeah.
1:00:07 > 1:00:10Yeah, there's a small village in Yorkshire that celebrates
1:00:10 > 1:00:13the dock pudding every year. And interestingly...
1:00:13 > 1:00:16- We should be getting an invite to open it next year.- We should be.
1:00:16 > 1:00:18There's a nettle-eating competition as well.
1:00:18 > 1:00:19Actually eating nettles off the leaf.
1:00:19 > 1:00:21I've seen that. Doesn't sound too good to me.
1:00:21 > 1:00:23- Chop a bit finer please, James. - Chop a bit finer.
1:00:23 > 1:00:26LAUGHTER OK.
1:00:26 > 1:00:28I'll forgive him, War of the Roses and all that.
1:00:28 > 1:00:30OK, and then we're going to put the...
1:00:30 > 1:00:33Now, to make the sauce, put the red wine in there.
1:00:33 > 1:00:36And again, juice of an orange.
1:00:37 > 1:00:41Now, you cook this - this takes, what, about ten minutes?
1:00:41 > 1:00:44- Yeah, ten minutes.- And then you put in the nettles and everything else.
1:00:44 > 1:00:46Then you put the nettles in at the end.
1:00:46 > 1:00:47- And then in the tray.- But...
1:00:47 > 1:00:50- Are you...? - I'm moving that to one side.
1:00:50 > 1:00:53Cos we've got one that we've got...in the fridge.
1:00:53 > 1:00:55Which, once it goes in the fridge, it sets nicely,
1:00:55 > 1:00:57and we've got one in there.
1:00:57 > 1:00:59It's about a centimetre thick, something like that.
1:00:59 > 1:01:02Right, I'm going to do some junipers, because again,
1:01:02 > 1:01:05Yorkshire's famous for junipers. Er, the Swale, and the Swale Valley.
1:01:05 > 1:01:10And...just give them a bit of a pounding.
1:01:10 > 1:01:14- Yeah.- And just drop a few of those into our base reduction.
1:01:14 > 1:01:19- Cos, again, damsons, junipers, go terrifically well.- Yeah.
1:01:19 > 1:01:21Now, you've been doing a new programme recently,
1:01:21 > 1:01:23that people have been watching.
1:01:23 > 1:01:26- The Hairy Bikers, you've been taking part in that, haven't you?- I have.
1:01:26 > 1:01:30Yeah, I did the Hairy Bikers a month or so ago.
1:01:30 > 1:01:33- Great show, great lads, actually. - Yeah.
1:01:33 > 1:01:37So, the dock pudding we're going to cut out like so.
1:01:37 > 1:01:39- Motorbikers?- Motorbikers, yeah.
1:01:39 > 1:01:42- I haven't seen that. - Hairy motorbikers.
1:01:42 > 1:01:46Right, the spinach is just for a little garnish to go with it, is it?
1:01:46 > 1:01:49Spinach is a little garnish, yeah, which just goes on the side.
1:01:49 > 1:01:52- So, we've got the dock puddings there.- Yeah.
1:01:52 > 1:01:54Do the bikers cook?
1:01:54 > 1:01:56- Yes.- They do.
1:01:56 > 1:01:59They compete against other chefs.
1:01:59 > 1:02:02- They actually beat... - You're not supposed to say...
1:02:02 > 1:02:04Oh, gosh, you can't say that. LAUGHTER
1:02:04 > 1:02:05Nigel!
1:02:05 > 1:02:07- Yeah, it's live.- Exactly, yeah.
1:02:07 > 1:02:10Is it like the two fat ladies but they're bikers, sort of thing?
1:02:10 > 1:02:11Similar.
1:02:11 > 1:02:14- Just bigger bikes. - They're big lads, though.
1:02:14 > 1:02:16They're big lads, eh?
1:02:16 > 1:02:19- Right, so, flour. - Flour in the dock pudding.
1:02:19 > 1:02:23So, we're going to put a little bit of oil into our pan...
1:02:23 > 1:02:25- like so. - Now, the pubs that you've got,
1:02:25 > 1:02:28you still take that same ethos that you've got at Northcote?
1:02:28 > 1:02:31- You're still using local produce and seasonality.- Yeah.
1:02:31 > 1:02:34But the thing about the UK is, the seasons change so much,
1:02:34 > 1:02:36so it must be quite difficult keeping up with everything.
1:02:36 > 1:02:40It is, and the way we do in the pubs is we bring a monthly special on,
1:02:40 > 1:02:43so at the moment it's broad beans and peas,
1:02:43 > 1:02:45- so there's various dishes with broad beans and peas on.- Yeah.
1:02:45 > 1:02:49And then we do a generic menu which changes every three to four months.
1:02:49 > 1:02:53- Right.- And then at Northcote we're changing every month.
1:02:53 > 1:02:56OK, the damsons are nearly there. The dock puddings are in.
1:02:56 > 1:02:59I'm just going to put a drop more oil in there.
1:02:59 > 1:03:00OK. In we go with the spinach.
1:03:00 > 1:03:05Just literally saute that off with a little bit of butter in there.
1:03:05 > 1:03:08And of course you were in the Great British Menu as well, weren't you?
1:03:08 > 1:03:11- Against Tristan, or with Tristan? - I was with Tristan, yeah.
1:03:11 > 1:03:13We got to the finals, and then we were against each other.
1:03:13 > 1:03:15But up until that point...
1:03:15 > 1:03:18It was a lot of fun, I mean it's quite stressful at times,
1:03:18 > 1:03:21- but we had a lot of fun, didn't we? - It was great fun.
1:03:21 > 1:03:25And you won the main course. Was it your Lancashire hotpot that won?
1:03:25 > 1:03:27Um, yes, I did.
1:03:27 > 1:03:28Yeah.
1:03:28 > 1:03:29I mean, and that was great for me,
1:03:29 > 1:03:34to have something that's a really real, true regional dish.
1:03:34 > 1:03:39- To win such an event was tremendous. - Yeah, it's great. Fantastic.
1:03:40 > 1:03:42Right, now, we've got the red wine there that's almost gone.
1:03:42 > 1:03:45- Right, so we need to get that in. - Here we go with that.
1:03:45 > 1:03:48And then what I'm going to do is pass that through.
1:03:48 > 1:03:51- I think we've got our sieve somewhere.- Yeah, I'll just use that.
1:03:51 > 1:03:52OK, and that's for my meat.
1:03:52 > 1:03:55- I'll move that across there. - Thank you very much.
1:03:55 > 1:03:58- You've done this before, haven't you? - I've done it a few times.
1:03:58 > 1:03:59Just grab the oil, there.
1:03:59 > 1:04:02I don't know if there's any pans left you haven't used.
1:04:02 > 1:04:05See the coordination, it's marvellous, isn't it?
1:04:05 > 1:04:08OK, right, I'm going to take me damsons off there.
1:04:08 > 1:04:11So, what's next, then? Are you looking at more pubs, or what?
1:04:11 > 1:04:14- Is that...?- You know, I think we've got enough to be getting on with.
1:04:14 > 1:04:17Cos you've got all these chefs coming to your place, haven't you?
1:04:17 > 1:04:22Yep, we run a festival every year in January, it's called Obsession,
1:04:22 > 1:04:26cos we're all a bit obsessed, so we've got ten chefs coming up to cook.
1:04:26 > 1:04:27I'm sure Tristan's going to be coming.
1:04:27 > 1:04:30Not this year, but if he kindly wants to come up to Lancashire,
1:04:30 > 1:04:32- I'm sure we'll have him next year. - Of course.
1:04:32 > 1:04:34- My pleasure. - But it's a fantastic week.
1:04:34 > 1:04:37That's another way of saying you weren't invited this year, Tristan!
1:04:37 > 1:04:40- It's all right. I wasn't, either.- We couldn't get through to you, James.
1:04:40 > 1:04:42Charming, eh?
1:04:42 > 1:04:44Cor, dear.
1:04:44 > 1:04:45We've got the sink in the back there,
1:04:45 > 1:04:48- if you want to wash your hands. There you go.- OK. Thank you.
1:04:48 > 1:04:50Right, so this roe deer literally goes on for...
1:04:50 > 1:04:53probably about a minute, minute and a half, something like that?
1:04:53 > 1:04:56Yeah, a minute each side and we're there.
1:04:56 > 1:04:58Doesn't want very long at all.
1:04:58 > 1:05:01Now, we are doing a veggie version, aren't we?
1:05:01 > 1:05:03- Were doing a veggie version, so... - What do you want?
1:05:03 > 1:05:07I was looking for some, like, kitchen paper.
1:05:07 > 1:05:09- Marvellous.- There you go.
1:05:09 > 1:05:12What's the veggie version?
1:05:12 > 1:05:14The veggie version is without the venison.
1:05:14 > 1:05:16It's exactly the same, but without the deer.
1:05:16 > 1:05:19It's not as expensive, Alan. ALAN CHUCKLES
1:05:19 > 1:05:23That's that one. So, these cakes just, literally, they're done now.
1:05:23 > 1:05:25Yeah. I'm just going to pop those...
1:05:26 > 1:05:28Pop them there.
1:05:32 > 1:05:33Like so.
1:05:33 > 1:05:36- And get rid of that pan. - Fantastic, those, I have to say.
1:05:36 > 1:05:38The taste is just incredible.
1:05:38 > 1:05:40It's great to use something that's natural as well.
1:05:40 > 1:05:44- Too many people ignore that. Now, I did see that sieve.- Sieve, yeah.
1:05:44 > 1:05:46It was there.
1:05:46 > 1:05:48Ah, you've pinched it for the spinach.
1:05:48 > 1:05:50- There you go.- Marvellous.
1:05:50 > 1:05:53- Pop that through there. - I'll get you a spoon.
1:05:54 > 1:05:56Then I'll pop that back in...
1:05:56 > 1:05:58- Actually... - Oh, you want that back in?
1:05:58 > 1:06:01No, actually, I can put some butter in now and give it a quick whisk.
1:06:01 > 1:06:03Give it a blitz.
1:06:04 > 1:06:07Eh up. So this is not just... It gives it flavour,
1:06:07 > 1:06:10but it actually gives it a nice sheen, thickens it a little bit.
1:06:10 > 1:06:12I term it, like, it gives it a bit of a caramel.
1:06:12 > 1:06:15And I like to put that sort of caramel-y bit on the top, you know?
1:06:15 > 1:06:18- So, you get the real sort of... Yeah.- Yeah.
1:06:18 > 1:06:19So, what cut are we using for the deer,
1:06:19 > 1:06:21if anyone's looking at buying it?
1:06:21 > 1:06:24- This is the cushion.- Cushion. - Yep, this is the cushion.
1:06:24 > 1:06:26- There you go.- So, we've got...
1:06:26 > 1:06:27Marvellous.
1:06:27 > 1:06:30- And of course we like our venison rare.- Yep.
1:06:30 > 1:06:33What's cushion? What bit of the deer is the cushion?
1:06:33 > 1:06:35- It's the rump. It's the haunch. - It IS the bum.- It is the bum.
1:06:35 > 1:06:37You're eating bum.
1:06:37 > 1:06:38The back... Exactly!
1:06:38 > 1:06:41- The backside, in Scotland. - It's got a funny smell about it.
1:06:41 > 1:06:43There you go.
1:06:43 > 1:06:47OK, so, we're going to give you damsons as well, so don't worry.
1:06:47 > 1:06:51- Delicious. - We'll put the damsons just there.
1:06:51 > 1:06:54They're beautiful, and they give that wonderful colour contrast as well.
1:06:54 > 1:06:57- Yeah.- Um...- And these have had, what, two or three minutes?
1:06:57 > 1:07:00- And they're in season at the moment, aren't they?- Absolutely.
1:07:00 > 1:07:02- So the sauce... - You put the stock over the top.
1:07:02 > 1:07:04And then the sauce is just...
1:07:04 > 1:07:07You know, and that's what you get, with using the liquidiser,
1:07:07 > 1:07:10you get that lovely... lovely little delicate sauce.
1:07:10 > 1:07:11So, remind us what that is again.
1:07:11 > 1:07:15We've got roebuck with dock pudding, pudding and new season's damsons.
1:07:15 > 1:07:17Easy as that.
1:07:22 > 1:07:25- Few pans there.- There was a lot of pans there. Over here, Nigel.
1:07:25 > 1:07:28There, I'll make sure I get them the right way round. That's yours.
1:07:28 > 1:07:31- Thank you.- Right, I'll put that in the middle so you guys can dive in.
1:07:31 > 1:07:33- Thank you.- This looks gorgeous.
1:07:33 > 1:07:36You've probably never tasted dock pudding before.
1:07:36 > 1:07:37You know, I haven't.
1:07:37 > 1:07:41Yeah. Taste the old pudding, because I think that is just fantastic.
1:07:41 > 1:07:43- Like you say, it's an old style recipe.- Yes.
1:07:43 > 1:07:45- It's wonderful. - The damsons are delicious.
1:07:45 > 1:07:48- Tristan, what do you reckon to that? - I think it's amazing.
1:07:48 > 1:07:50You can really taste the chicken stock in the dock pudding.
1:07:50 > 1:07:53- I mean, er, veg stock.- Yeah. - THEY LAUGH
1:07:53 > 1:07:56Don't worry, we did actually do that with veg stock. But delicious, huh?
1:07:56 > 1:07:58- Absolutely.- Very nice.- Lovely.
1:08:02 > 1:08:05What a great recipe for your Sunday lunch.
1:08:05 > 1:08:08Jun Tanaka and Kevin Dundon may be experienced chefs,
1:08:08 > 1:08:10but are they any good at making omelettes?
1:08:10 > 1:08:13I hope they are, but anything can happen in the omelette challenge.
1:08:13 > 1:08:14Take a look at this.
1:08:14 > 1:08:17Right, it's time to get serious. It's the omelette challenge.
1:08:17 > 1:08:18You know the story by now.
1:08:18 > 1:08:21A three-egg omelette cooked as fast as you can.
1:08:21 > 1:08:23As fast as you can, three-egg omelette.
1:08:23 > 1:08:25Now, you can tell they're in a competition -
1:08:25 > 1:08:26you've just put the plates nearer the pan.
1:08:26 > 1:08:29- Look at that.- Yeah, look. - Yeah, exactly, it's brilliant.
1:08:29 > 1:08:31Right, let's put the clocks on the screen, please.
1:08:31 > 1:08:33Remember, this is just for you at home.
1:08:33 > 1:08:35Clock stops as soon as the omelette hits the plate.
1:08:35 > 1:08:36Three, two, one, go.
1:08:38 > 1:08:42Jun currently second on our leaderboard. Can he be any quicker?
1:08:42 > 1:08:43Let's find out.
1:08:44 > 1:08:47Top of the leaderboard for a while.
1:08:47 > 1:08:49LAUGHTER
1:08:52 > 1:08:54GONG CLASHES
1:08:54 > 1:08:56Have you seen absolute concentration?
1:08:56 > 1:08:57Look at it.
1:08:57 > 1:08:59We've got it...
1:08:59 > 1:09:01GONG CLASHES
1:09:01 > 1:09:02LAUGHTER
1:09:06 > 1:09:09- These are non-stick pans, yes? - They ARE non-stick pans.
1:09:09 > 1:09:11- There you go.- There you go. Right.
1:09:11 > 1:09:14- It's brilliant, that, Kevin. - Yeah...- Yeah.
1:09:14 > 1:09:17And Kevin'll be making an omelette at his new cook school..
1:09:17 > 1:09:18LAUGHTER
1:09:19 > 1:09:21Yeah, it's amazing.
1:09:21 > 1:09:23Right, let's have a look at this.
1:09:26 > 1:09:27It moves together in one piece,
1:09:27 > 1:09:29- so that's kind of an omelette. - You reckon?
1:09:31 > 1:09:32Mm...
1:09:34 > 1:09:38Kevin first. Do you think you beat your time of 34 seconds?
1:09:38 > 1:09:39I'm hoping I have!
1:09:39 > 1:09:42Just move to the other side of the wall, please.
1:09:44 > 1:09:46- You did beat your time.- Yes?
1:09:46 > 1:09:50- By quite a way. 23.16 seconds. - Excellent!
1:09:50 > 1:09:52But there is no way you're getting that.
1:09:52 > 1:09:54LAUGHTER
1:09:54 > 1:09:55Jun.
1:10:00 > 1:10:05- Did you beat our Italian stallion himself?- Don't know.
1:10:05 > 1:10:07You were quicker than 17 seconds.
1:10:07 > 1:10:08THEY GASP
1:10:08 > 1:10:10You're not saying...? Surely that's not an omelette!
1:10:10 > 1:10:15Just! You were quicker than everybody with 16.20 seconds.
1:10:15 > 1:10:17But that's not an omelette, you know that.
1:10:17 > 1:10:18LAUGHTER AND APPLAUSE
1:10:20 > 1:10:21Stop moaning. You're not on.
1:10:25 > 1:10:28Sorry, boys, but they were definitely not omelettes.
1:10:28 > 1:10:30Now, if you think that a fish sandwich needs
1:10:30 > 1:10:33a slice of white bread and loads of butter,
1:10:33 > 1:10:36think again because the master of modern Indian cooking,
1:10:36 > 1:10:39Atul Kochhar, is here with a recipe he nicked from his sous chef.
1:10:39 > 1:10:42- Great to have you on the show. I love your food.- Great to be back.
1:10:42 > 1:10:45What are you cooking? Cos there's a lot going on with this dish.
1:10:45 > 1:10:48- What are you making? - It's actually a very simple dish.
1:10:48 > 1:10:51It's just being a little greedy about fish and crab both.
1:10:51 > 1:10:53It's a kind of sandwich which we have made out of this.
1:10:53 > 1:10:57Thanks to my sous chef who created this recipe. It's got valameen roast.
1:10:57 > 1:11:00- Valameen roast?- Yeah, it's a hearty meal, there's so much there.
1:11:00 > 1:11:03- You want me to get on with the fish? - If you could.- We're going to
1:11:03 > 1:11:06use plaice. You can tell plaice cos it's got these little spots on it.
1:11:06 > 1:11:08- And you want me to fillet this...? - That's right.
1:11:08 > 1:11:11..the hard way, which I've got to leave both of the fillets on,
1:11:11 > 1:11:14- is that right? or take them off? - If you can.
1:11:14 > 1:11:17- Thank you very much! No pressure! - No pressure, James, no pressure.
1:11:17 > 1:11:19Two million people watching and all that.
1:11:19 > 1:11:23I'll actually make the marinade for you to rub on the fish, which is...
1:11:23 > 1:11:26..tamarind. Instead of using lemon, I've decided to use tamarind,
1:11:26 > 1:11:28- which gives beautiful flavour.- Right.
1:11:28 > 1:11:31Now do you use tamarind water or the seed or what are you using?
1:11:31 > 1:11:36It's tamarind pods, basically, which are soaked in lukewarm water
1:11:36 > 1:11:40and it gets a beautiful, nice, tangy, sweet flavour.
1:11:40 > 1:11:43Right, well, there we have one of the fillets off,
1:11:43 > 1:11:45which I can trim up for you.
1:11:45 > 1:11:48Nice and simple. You want the little skirt removed from there, I take it?
1:11:48 > 1:11:52- Yeah.- There you go.- We've got a little brush here to just brush them.
1:11:52 > 1:11:55There you go. Now, tell us the main thing about this dish
1:11:55 > 1:11:58cos a lot of people want to know the sauce for this cos it's one of
1:11:58 > 1:12:03the things that people love to try, but are a bit frightened to attempt.
1:12:03 > 1:12:05The sauce is actually kind of...
1:12:05 > 1:12:08- it's a base of chicken tikka masala sauce.- Yeah.
1:12:08 > 1:12:12It's actually in a classical way, it's onion masala sauce -
1:12:12 > 1:12:14that's all it is. To make chicken tikka masala sauce,
1:12:14 > 1:12:17one has to add a little yoghurt or cream to this.
1:12:17 > 1:12:18But the secret is cooking...
1:12:18 > 1:12:21The secret of cooking chicken tikka is surely...
1:12:21 > 1:12:23Isn't it cooking the chicken properly?
1:12:23 > 1:12:25Absolutely - it's not the sauce, really.
1:12:25 > 1:12:28You have to have the chicken tikka, you have to marinate the chicken
1:12:28 > 1:12:30and either roast it in the oven or tandoori oven
1:12:30 > 1:12:32if you have one in your home - I don't.
1:12:32 > 1:12:35Right, everybody has a tandoori oven!
1:12:35 > 1:12:37Have you got one?
1:12:37 > 1:12:38JUDGES LAUGH
1:12:38 > 1:12:42There you go, so I'm basically just filleting this off
1:12:42 > 1:12:45it's not the easiest thing in the world, so get your fishmonger or...
1:12:45 > 1:12:48Well, you can get the old kid behind the supermarket to
1:12:48 > 1:12:52do it for you, which might be quite fun to watch.
1:12:52 > 1:12:54But you should be able to trim that off.
1:12:54 > 1:12:57- And then this should just... - Cumin...
1:12:57 > 1:13:00cardamom, cloves, bay leaf...
1:13:00 > 1:13:02all go in together.
1:13:02 > 1:13:04As they crackle...
1:13:04 > 1:13:06Are you saying you could actually utilise these
1:13:06 > 1:13:07bones as well from the fish?
1:13:07 > 1:13:10Oh, yes, you know what you do.
1:13:10 > 1:13:14You just stick in the whole carcass and this is what we do in places
1:13:14 > 1:13:17like Hong Kong and China, we take and we fry it really,
1:13:17 > 1:13:20really hot until it's crispy and
1:13:20 > 1:13:23it's almost like a...a crisp and...
1:13:23 > 1:13:24There you go, girls.
1:13:24 > 1:13:26THEY GASP AND LAUGH
1:13:28 > 1:13:30- There you go.- Charming(!)
1:13:30 > 1:13:32Charming!
1:13:32 > 1:13:34- So you fry them?- This is very fresh.
1:13:34 > 1:13:38You fry the whole thing in and it's absolutely delicious.
1:13:38 > 1:13:41- It's great presentation. - And it's like a little snack.
1:13:41 > 1:13:43She's not so sure.
1:13:43 > 1:13:46Right, this is going to go... You've made a little paste here.
1:13:46 > 1:13:48- That's right.- Under the grill.
1:13:48 > 1:13:50And this goes... This wants what? A couple of minutes
1:13:50 > 1:13:52underneath that grill, something like that?
1:13:52 > 1:13:54That's right, a couple of minutes, James,
1:13:54 > 1:13:56and meanwhile the sauce will be ready.
1:13:56 > 1:13:59It takes a little time for the sauce so we'll just...
1:13:59 > 1:14:01Have to rush it on this one.
1:14:01 > 1:14:04Right, now this is what everybody should pay attention to. Fire away!
1:14:04 > 1:14:05A master-class in this.
1:14:05 > 1:14:07Cos this is what I'm looking at.
1:14:07 > 1:14:10The onion has to go slightly more brown in colour.
1:14:10 > 1:14:11Just because of the lack of time,
1:14:11 > 1:14:14I'm just going to fry the ginger garlic paste now because once you
1:14:14 > 1:14:18have added ginger garlic paste, the onions will not colour beyond that.
1:14:18 > 1:14:19It just seasons the cooking.
1:14:19 > 1:14:21Just raw ginger and raw garlic
1:14:21 > 1:14:24- blended together in a paste? - Blended together in a paste.- OK.
1:14:24 > 1:14:27Once you've sorted that, there's a raw smell which comes out
1:14:27 > 1:14:31so you have to saute that out really well so you don't get that flavour.
1:14:31 > 1:14:34And then add the spices, powdered spices in there.
1:14:34 > 1:14:36And what spices have you got in there?
1:14:36 > 1:14:37Turmeric, coriander and red chilli.
1:14:37 > 1:14:40I always use these three spices, mainly.
1:14:40 > 1:14:42How long should you keep your spices for?
1:14:42 > 1:14:45Eh...no more than three months.
1:14:45 > 1:14:46No more than three months.
1:14:46 > 1:14:48Tomatoes will go in now.
1:14:48 > 1:14:51Have you got them still in the cupboard and the label's changed colour?
1:14:51 > 1:14:53Well, I get mine free from the greengrocer's.
1:14:53 > 1:14:57She has to go and check it, it might be from 1997!
1:14:57 > 1:15:01- So, you've got the tomato in there as well.- Yes.
1:15:01 > 1:15:03And we'll keep sauteing this, James, until we get a nice,
1:15:03 > 1:15:05beautiful paste like this.
1:15:05 > 1:15:07I'm just going to swap this...
1:15:07 > 1:15:11That's doing fine. It wants about another 30 seconds or so.
1:15:11 > 1:15:14Now, this, how long do we stew it down for to that?
1:15:14 > 1:15:16For about 20-odd minutes, yeah, 15 to 20 minutes and you get a nice,
1:15:16 > 1:15:19beautiful paste and you can keep this, actually, and it makes
1:15:19 > 1:15:23the base of a lot of other sauces as chicken tikka masala as well.
1:15:23 > 1:15:25So, we've got the crab here.
1:15:25 > 1:15:27If you mind forking it for me as well, I'll just pass...
1:15:27 > 1:15:29- Woops!- There you go.
1:15:30 > 1:15:32Do you want to know an interesting fact?
1:15:32 > 1:15:35- An interesting what? - Interesting fact.
1:15:35 > 1:15:38There's 4,000 varieties of crab, do you know that?
1:15:38 > 1:15:39- Really?- Yeah.
1:15:39 > 1:15:42- What's the best variety? - There you go.
1:15:42 > 1:15:44I knew that. It went down like a lead balloon, didn't it?!
1:15:44 > 1:15:46THEY LAUGH
1:15:46 > 1:15:49I just went quiet - "4,000 different varieties"?
1:15:49 > 1:15:52- It's more than what we need to know. - I only know one!
1:15:52 > 1:15:55- THEY LAUGH - Fish is now ready.
1:15:55 > 1:15:57Don't take the mick cos I did say I wouldn't do this in rehearsal.
1:15:57 > 1:15:59They all take the mick out of me in rehearsal.
1:15:59 > 1:16:01I did say I wouldn't do this in rehearsal.
1:16:01 > 1:16:04We have, Atul, cos you've got a new book, haven't you?
1:16:04 > 1:16:06- Yes, James. - Tell us about your new book, go on.
1:16:06 > 1:16:09- It's called, Fish, Indian Style. - Fish, Indian Style.- So,
1:16:09 > 1:16:12- it's not necessarily Indian recipes. - Yeah.
1:16:12 > 1:16:15It's recipes which you can cook an Indian way and don't show my picture.
1:16:15 > 1:16:17The best part of this book is this picture
1:16:17 > 1:16:21and I'm going to re-enact it for you. Look at that, look at the fish.
1:16:21 > 1:16:23Looks like a Kays catalogue model. Look at it.
1:16:23 > 1:16:26There was a fish flying, I was looking at that!
1:16:26 > 1:16:28THEY LAUGH
1:16:28 > 1:16:31There I was a flying fish, you know, you've got to get that!
1:16:31 > 1:16:34- Anyway, there you go.- I've added this masala to this, James.
1:16:34 > 1:16:37- OK, you've got the sauce in there. - Yeah.
1:16:37 > 1:16:39- The fish is ready. - I'll switch this off.- OK.
1:16:40 > 1:16:42And keep it here.
1:16:42 > 1:16:45That really doesn't take very long to cook this fish as well
1:16:45 > 1:16:47so keep it nice and moist.
1:16:47 > 1:16:48Do you want a spoon with that?
1:16:49 > 1:16:52In we go with the crab. This is a sandwich, you see.
1:16:53 > 1:16:54There you go.
1:16:56 > 1:16:59I'm ready like a sprung gazelle to get it in the oven.
1:16:59 > 1:17:02Right, James, I want you to put that in the oven for
1:17:02 > 1:17:06- two or three minutes maximum. - You've got one minute.
1:17:06 > 1:17:09- OK, fine, one minute is fine for me. - There we go.
1:17:09 > 1:17:11- Whatever time you give me, sir. - That's it, OK.
1:17:11 > 1:17:14- Now what? Now a little salad to go with this?- A little salad...
1:17:14 > 1:17:16Tell us about your restaurants cos you've been a busy man.
1:17:16 > 1:17:20- You've got one opening in Dublin last week, was it?- Yes. It's Ananda.
1:17:20 > 1:17:24It's a beautiful place in Dundrum and then I'll open one near you, James.
1:17:24 > 1:17:27- I know, in Hampshire. - And that's called...
1:17:27 > 1:17:30But that's part of a vineyard as well, isn't it, really?
1:17:30 > 1:17:33It's a beautiful vineyard called Wickham Vineyard in Botley, Hedge End.
1:17:33 > 1:17:37It's a lovely restaurant just small, tiny, beautiful place called Vatika.
1:17:37 > 1:17:40Now it's kind of a unique concept as well, really.
1:17:40 > 1:17:45In Benares, I do food with British flavours.
1:17:45 > 1:17:48- Yeah. - Indian food with a British twist.
1:17:48 > 1:17:51In Vatika, I do British food with an Indian twist.
1:17:51 > 1:17:54Now this dressing, this is turmeric, balsamic vinegar,
1:17:54 > 1:17:57salt and olive oil. Seriously, try this at home
1:17:57 > 1:18:01cos it is just incredible with tomatoes, it's just incredible.
1:18:01 > 1:18:04- There you go.- On the plate - your fish is now ready.
1:18:04 > 1:18:05As simple as that.
1:18:07 > 1:18:10There you go.
1:18:10 > 1:18:12Now, what's it like opening a restaurant in Ireland?
1:18:12 > 1:18:15I suppose you've got to serve Guinness as well, haven't you?
1:18:15 > 1:18:19- Yeah, more Guinness, less naan. - More Guinness, less naan!
1:18:19 > 1:18:22Actually, I hope I'll be able to do this, James.
1:18:22 > 1:18:23Argh!
1:18:23 > 1:18:25- Nearly.- Never mind, never mind.
1:18:25 > 1:18:28It's only Rav who's eating it. There's garlic in there.
1:18:28 > 1:18:30Cover it with that, nobody would ever know. Look at that!
1:18:30 > 1:18:32THEY LAUGH
1:18:32 > 1:18:35- Nah, it's fine. It's Eurostar not Michelin Star!- Oh, come on!
1:18:35 > 1:18:39- It was burning last week. - I'm only kidding. Fire away!
1:18:39 > 1:18:42Remind us what this is again.
1:18:42 > 1:18:45It's valameen roast with South-Indian-style fish sandwich.
1:18:45 > 1:18:48And try it at home because it smells incredible.
1:18:54 > 1:18:57This man is a legend and I'm absolutely certain -
1:18:57 > 1:18:59I guarantee you, another year,
1:18:59 > 1:19:03you'll be having two Michelin stars cos it just incredible.
1:19:03 > 1:19:08- Already!- It's incredible already. It just smells incredible.
1:19:08 > 1:19:10Now dive in.
1:19:10 > 1:19:12There's a lot of garlic in there. Watch it.
1:19:12 > 1:19:16- Oh, is there?- No, no, no! Come on! - With a little paste on it as well.
1:19:17 > 1:19:19It does actually taste very, very nice.
1:19:19 > 1:19:22If you've never been to his restaurant, you've got to go.
1:19:22 > 1:19:25Other types of fish you could use? I suppose, cod.
1:19:25 > 1:19:28- You can use any flatties, to be honest, any flat fish.- Any flatties?
1:19:28 > 1:19:31- Sorry.- Flat fish.- Any flat fish, yeah.- Salmon, maybe?
1:19:31 > 1:19:33Salmon would be fabulous.
1:19:33 > 1:19:35You would have to cut it thin, that's the only thing.
1:19:35 > 1:19:39- Ken?- Oh, it's lovely.- The crab is... I love all those aromas, it's...
1:19:39 > 1:19:42All those spices cos it's so different from...
1:19:42 > 1:19:44the way we Chinese cook and I just love this.
1:19:44 > 1:19:47It is absolutely delicious - not that I'm going to get any to eat.
1:19:52 > 1:19:53That was impressive stuff.
1:19:53 > 1:19:56Now, Dick Strawbridge had his heart set on a slow-roast
1:19:56 > 1:19:59shoulder of lamb when he faced his Food Heaven or Food Hell, but there
1:19:59 > 1:20:02was a strong possibility he'd have a tamarind chicken salad instead.
1:20:02 > 1:20:05The decision though was out of his hands - which way did it go?
1:20:05 > 1:20:07Have a look at this.
1:20:07 > 1:20:09Everybody here has made their minds up.
1:20:09 > 1:20:12Just remind you, Food Heaven with me of course.
1:20:12 > 1:20:15I know we've got a fine piece here - shoulder. Slow-roast...
1:20:15 > 1:20:17I think it's everybody's chef favourite, this one.
1:20:17 > 1:20:19- It's lovely, isn't it? - But could it be theirs?
1:20:19 > 1:20:21Slow-roasted with some beautiful roasted veg,
1:20:21 > 1:20:24almost like a ratatoulle sort of thing.
1:20:24 > 1:20:26Alternatively, it could be over here.
1:20:26 > 1:20:29The dreaded tamarind and this is what it is. There you go.
1:20:29 > 1:20:30It almost looks like a sort of broad bean.
1:20:30 > 1:20:33A dark broad bean...the whole thing.
1:20:33 > 1:20:35They call it like an Indian date, really.
1:20:35 > 1:20:37It's quite...pungent in flavour.
1:20:37 > 1:20:39Could be marinated with chicken thighs there,
1:20:39 > 1:20:42in a nice little salad. How do you think these lot have decided?
1:20:42 > 1:20:45We know what everybody at home wanted.
1:20:45 > 1:20:47It's got to be lamb, hasn't it?
1:20:47 > 1:20:51Well, actually, I didn't choose lamb because I wanted to try tamarind.
1:20:51 > 1:20:54- Cheers, Daniel. Thanks, mate. - Jeremy Kyle definitely...
1:20:54 > 1:20:57He chose the tamarind. But you're lucky...
1:20:57 > 1:21:00You're lucky because two people did stick with them.
1:21:00 > 1:21:02The people at home, so you're definitely having lamb.
1:21:02 > 1:21:05- There you go. So, we lose this out of the way.- Thank you.
1:21:05 > 1:21:07So, slow-roast shoulder of lamb.
1:21:07 > 1:21:09Now, with the lamb, you've got the bone running here
1:21:09 > 1:21:11and you've got the blade,
1:21:11 > 1:21:13so you can actually remove this if you want.
1:21:13 > 1:21:15But, with slow-roasting, you don't have to
1:21:15 > 1:21:17because this idea of this, you don't need to carve it.
1:21:17 > 1:21:20Put it in the middle of the table, rip it apart, that's the idea.
1:21:20 > 1:21:24We just literally take a knife and get some flavour into this as well.
1:21:24 > 1:21:27Now, you could put garlic in there if you wanted to
1:21:27 > 1:21:29with a little bit of rosemary.
1:21:29 > 1:21:32But this, we're just going to put some plain old rosemary,
1:21:32 > 1:21:34cos I think there's enough flavour going on here.
1:21:34 > 1:21:37I'm going to roast it on a bed of onions and lemon,
1:21:37 > 1:21:39so whole lemons and whole onions.
1:21:39 > 1:21:41Just literally wedges...
1:21:41 > 1:21:44When that's slow-cooking through the course of the morning,
1:21:44 > 1:21:47you know, by lunchtime, you're ready for it.
1:21:47 > 1:21:49I mean, ideally... I mean, better still overnight.
1:21:49 > 1:21:52If you can slow-roast it overnight, that's...
1:21:52 > 1:21:54You'd build your own oven, wouldn't you?
1:21:54 > 1:21:56Well, on top of the wood burner.
1:21:56 > 1:21:59But the idea is this, you just stud it all over like that.
1:21:59 > 1:22:02You can keep going with more and more and more.
1:22:02 > 1:22:05And we take the whole lot. Have you got my...?
1:22:05 > 1:22:09So, we've got the whole pieces of lemon...
1:22:09 > 1:22:10chunks of onion like that.
1:22:10 > 1:22:13Because it's going to be roasted for quite a bit of time,
1:22:13 > 1:22:16what you need to do is cut them into decent-sized chunks,
1:22:16 > 1:22:19that's the key to this one. The boys are prepping up the veg.
1:22:19 > 1:22:22# The boys are back in town. #
1:22:22 > 1:22:25So, you grab your little bit of oil like that,
1:22:25 > 1:22:28rub it all over the top so it's nicely coated.
1:22:28 > 1:22:30There you go.
1:22:30 > 1:22:31Tonnes of flavour there.
1:22:31 > 1:22:33And we're going to get a little bit of white wine,
1:22:33 > 1:22:35just to stop it catching on the bottom.
1:22:35 > 1:22:37Cos if you don't put any liquor in there - you can just put
1:22:37 > 1:22:40water in there if you wanted to - otherwise it would catch.
1:22:40 > 1:22:44- Salt. - Go large.- There you go.
1:22:44 > 1:22:46And then we can cover this...
1:22:46 > 1:22:49with tinfoil, or you can just simply roast it in the oven.
1:22:49 > 1:22:52And now the whole point about this is, the lower the temperature,
1:22:52 > 1:22:53the longer it should be.
1:22:53 > 1:22:56So, I've got one in there that's had about five hours.
1:22:56 > 1:22:58- It went in at six o'clock this morning.- Good stuff.
1:22:58 > 1:23:02And this is what you end up with.
1:23:02 > 1:23:04This sort of roasting liquor.
1:23:04 > 1:23:07That's such a result compared to tamarind chicken, come on.
1:23:07 > 1:23:10- But the idea of this is... - No, no.- Oh!
1:23:10 > 1:23:12But the idea is, you need to put that liquid in there.
1:23:12 > 1:23:14And it will catch, but don't worry about that.
1:23:14 > 1:23:17It's going to be a nice, simple sauce at the end of it as well.
1:23:17 > 1:23:18That's the point about this thing.
1:23:18 > 1:23:21Cover it with tinfoil for the first sort of two hours,
1:23:21 > 1:23:24and then take the tinfoil off for the remaining two hours.
1:23:24 > 1:23:26But it's a surprisingly good value meal as well.
1:23:26 > 1:23:29This piece of meat is seven quid, something like that,
1:23:29 > 1:23:31- and that will feed me and you, basically.- Me!
1:23:31 > 1:23:33Yeah, yeah.
1:23:33 > 1:23:36I'll get the bit of onion on the bottom, but that's about it.
1:23:36 > 1:23:37I'll share my onion.
1:23:37 > 1:23:39Exactly. So, these things, which you'll love.
1:23:39 > 1:23:42What is it about these things? These little patty pans.
1:23:42 > 1:23:44We grow them all sorts of different colours
1:23:44 > 1:23:47and courgettes are in abundance, you can add different things.
1:23:47 > 1:23:50- They go together. Different flavours. - They are nice, I have to say.
1:23:50 > 1:23:53- Do you want to cook the tomatoes, boys?- Yes.- Little bit of thyme.
1:23:53 > 1:23:57The idea of this sort of dish, when I sort of thought of it,
1:23:57 > 1:23:59you've got this in the oven. If you've got a family coming over,
1:23:59 > 1:24:02you've got loads of people coming over, this is so simple.
1:24:02 > 1:24:05So, you've got this. You can put it in the oven and forget about.
1:24:05 > 1:24:08This saves so much time. I think it saves so much time
1:24:08 > 1:24:11because you haven't got pans boiling everywhere.
1:24:11 > 1:24:13And you can socialise when people turn up.
1:24:13 > 1:24:15It's so easy because you can roast the whole lot together.
1:24:15 > 1:24:17And there is nothing else other than this dish.
1:24:17 > 1:24:20You can put potatoes in here, everything. So, all the veg go in...
1:24:20 > 1:24:23I feel really guilty not cooking, you know. I've got a twitch here.
1:24:23 > 1:24:26I think you've done enough over the past few weeks, don't you?
1:24:26 > 1:24:28So, what was the best thing you learned about doing that?
1:24:28 > 1:24:30Cos a lot of people come out of these series and went...
1:24:30 > 1:24:33I particularly did when I came out of Strictly,
1:24:33 > 1:24:35I thought how hard work it is. Did you get the same thing?
1:24:35 > 1:24:38I did it because I wanted to get into the professional kitchen,
1:24:38 > 1:24:39and I think just going there...
1:24:39 > 1:24:42And the teamwork that takes place when you've got a lot of people...
1:24:42 > 1:24:45Slightly different in the competition cos we get left to make mistakes,
1:24:45 > 1:24:47because people like seeing us struggling.
1:24:47 > 1:24:49But when you're working on a service
1:24:49 > 1:24:51and you see everybody pulling together,
1:24:51 > 1:24:52I think it was a cracking environment.
1:24:52 > 1:24:55So, I think... But, again, it was ingredients.
1:24:55 > 1:24:57I use all the local stuff.
1:24:57 > 1:24:59But when you see people using really good ingredients,
1:24:59 > 1:25:01you know you're going to have a lovely meal.
1:25:01 > 1:25:04Is this what people are going to see in your place when they come
1:25:04 > 1:25:07- and visit you on the farm?- Yeah. - You going to cook for them as well?
1:25:07 > 1:25:09Absolutely. Yeah. Why not? I love it.
1:25:09 > 1:25:11Fantastic.
1:25:11 > 1:25:12Book us lot in.
1:25:12 > 1:25:14Saves us doing it.
1:25:15 > 1:25:18A little bit of basil there, please.
1:25:18 > 1:25:22So, the idea is, you roast that off about 45 minutes beforehand,
1:25:22 > 1:25:24before that's ready and finished.
1:25:24 > 1:25:28Take it out, cover it with foil, turn the oven up, throw these in.
1:25:28 > 1:25:29They'll take about...
1:25:29 > 1:25:32The idea of these, if you've got a small oven, they'll take longer.
1:25:32 > 1:25:35They'll want about 40 minutes.
1:25:35 > 1:25:37A larger one like this, no more than about 25 minutes.
1:25:37 > 1:25:40You can grow the aubergines and everything in this country as well.
1:25:40 > 1:25:43- Absolutely.- This isn't foreign food. This is British.
1:25:43 > 1:25:45This is not from my garden, I have to say.
1:25:45 > 1:25:47Do you want to throw it all in?
1:25:48 > 1:25:51So, the whole point of that... More olive oil.
1:25:51 > 1:25:53There you go.
1:25:53 > 1:25:54There you go.
1:25:54 > 1:25:57- Right, can you make a sauce, boys, out of this, please?- Yes.
1:25:57 > 1:25:59Lose that.
1:25:59 > 1:26:01And we'll lift this off...
1:26:01 > 1:26:05Take that off. You can make a little sauce out of here.
1:26:05 > 1:26:09There we go. Turn that up.
1:26:09 > 1:26:11Put a stock in there.
1:26:12 > 1:26:14I love everyone - it's great, isn't it?
1:26:14 > 1:26:16By the way, Lindsay, I thought you voted for Hell.
1:26:16 > 1:26:18You're not allowed any.
1:26:18 > 1:26:20Just in case you were thinking of tasting the lamb.
1:26:20 > 1:26:22Don't look so sheepish, girl.
1:26:22 > 1:26:25You couldn't hear properly. It was definitely "Heaven".
1:26:25 > 1:26:26And just serve it as it is, like that.
1:26:26 > 1:26:30- Smells great, doesn't it?- Don't need to put anything else on there.
1:26:30 > 1:26:32You see, that's a good, hearty meal as well.
1:26:32 > 1:26:34At the end of it, you'll be full.
1:26:34 > 1:26:36You want to pass that off when you're ready?
1:26:36 > 1:26:39I'm ready for it when you are. And then the idea of this...
1:26:39 > 1:26:43No carving this. You literally grab a fork and rip it apart.
1:26:44 > 1:26:47That's the whole point about this dish,
1:26:47 > 1:26:49so don't mess around with your fancy carving knife.
1:26:49 > 1:26:51In the middle of the table.
1:26:51 > 1:26:53I may have been born in the wrong era.
1:26:53 > 1:26:55I can see me doing the Viking thing with this.
1:26:55 > 1:26:58I'd have never have thought that(!) You look the part.
1:26:58 > 1:27:00- It gets a bit messy but, doesn't it? - There you go.
1:27:00 > 1:27:03Right, guys, chuck a bit of sauce on the top, please.
1:27:03 > 1:27:05Straightaway.
1:27:05 > 1:27:06Over the top.
1:27:06 > 1:27:09There's knives and forks in there.
1:27:09 > 1:27:12- In here. - There you go.
1:27:12 > 1:27:14Girls, do you want to bring over the glasses?
1:27:14 > 1:27:18It's pretty enough for the girls, is it?
1:27:18 > 1:27:19Bring that across.
1:27:21 > 1:27:23Dive into that.
1:27:23 > 1:27:27- Don't forget the tomatoes. - Don't forget my tomatoes!
1:27:27 > 1:27:29A couple of tomatoes, roasted...garlic.
1:27:29 > 1:27:31Are you happy with that?
1:27:31 > 1:27:33Slow-roast shoulder of lamb?
1:27:33 > 1:27:36- I'll be tucking in here, me. - It's great.
1:27:36 > 1:27:38- It's good lamb. - It is, isn't it?
1:27:38 > 1:27:39I think the key to this thing,
1:27:39 > 1:27:42the longer it's in the oven the better it is.
1:27:42 > 1:27:43Just rip it apart.
1:27:47 > 1:27:49See, that's the best thing,
1:27:49 > 1:27:52when lamb is so tender you don't even need a knife to cut it.
1:27:52 > 1:27:53And I'm glad he enjoyed it, too.
1:27:53 > 1:27:56Well, that's all we've got time for on today's Best Bites.
1:27:56 > 1:27:58If you want to have a go at any of the tasty recipes,
1:27:58 > 1:28:00including that lamb you've seen on today's show,
1:28:00 > 1:28:04you can get them all on our website, just got to bbc.co.uk/recipes.
1:28:04 > 1:28:08There are loads of mouth-watering ideas for you to choose from.
1:28:08 > 1:28:11So, have a great weekend and I'll see you very soon.
1:28:11 > 1:28:14Subtitles By Red Bee Media Ltd