02/01/2016

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0:00:03 > 0:00:06Happy New Year. It's time to wake up your taste buds and welcome 2016

0:00:06 > 0:00:10with 90 minutes of mouthwatering food from some of the world's best chefs.

0:00:10 > 0:00:12This is Saturday Kitchen.

0:00:33 > 0:00:35And welcome to the show.

0:00:35 > 0:00:39We've invited three fabulous and very different chefs to the studio today

0:00:39 > 0:00:41to help us bring in the New Year.

0:00:41 > 0:00:45First, an Italian man whose culinary style is unique,

0:00:45 > 0:00:47to say the least, but his passion for food

0:00:47 > 0:00:50burns more brightly than the Mediterranean sun.

0:00:50 > 0:00:53Oh, my God...! He wrote that bit.

0:00:53 > 0:00:55Whoa... What?!

0:00:55 > 0:00:56It's me!

0:00:56 > 0:00:58I'm building you up, then I crash you back down again.

0:00:58 > 0:01:02Next to him is a woman who, until recently, worked side-by-side

0:01:02 > 0:01:05with a certain Michel Roux Jr at the two-Michelin-starred Le Gavroche.

0:01:05 > 0:01:09Now she's more likely to be seen on TV alongside Marcus Wareing

0:01:09 > 0:01:12as host of BBC's MasterChef: The Professionals.

0:01:12 > 0:01:14It's Monica Galetti.

0:01:14 > 0:01:17And finally, another chef with award-winning credentials.

0:01:17 > 0:01:20He's in charge of the kitchens at Vineyard in Stockcross -

0:01:20 > 0:01:22it's the fabulous Daniel Galmiche.

0:01:22 > 0:01:23Happy New Year to you all.

0:01:23 > 0:01:25DANIEL AND MONICA: Happy New Year!

0:01:25 > 0:01:26Buon anno. Buon anno.

0:01:26 > 0:01:29What was that, banana? Buon anno!

0:01:29 > 0:01:32Buon anno! Buon anno! Bonne annee, bonne sante...

0:01:32 > 0:01:34Anyway, what are you cooking, then?

0:01:34 > 0:01:36Apart from banana, what are you making?

0:01:36 > 0:01:39I am going to cook this fantastic salmone all'acqua pazza -

0:01:39 > 0:01:42salmon in crazy water.

0:01:42 > 0:01:44Salmon in crazy water? Really, it is crazy water,

0:01:44 > 0:01:47because the way I am cooking is in olive oil, lemons, water...

0:01:47 > 0:01:50In all together, there's cockles and mussels mix all together,

0:01:50 > 0:01:54mix this lovely sauce which I'll put on top of the plate

0:01:54 > 0:01:56you will say, "Wow! Who's done this?"

0:01:56 > 0:01:59Then I say, "It's me." And you're going to say,

0:01:59 > 0:02:02"My God, I never taste anything better in the world!"

0:02:02 > 0:02:04And I say, "It's me, again."

0:02:04 > 0:02:06Monica, follow that. In that sort of style, please.

0:02:06 > 0:02:09Oh, wow. It IS New Year.

0:02:09 > 0:02:11I'm doing something very simple.

0:02:11 > 0:02:13A raw butternut squash salad,

0:02:13 > 0:02:17which I'm serving with a brined-and-then-grilled quail.

0:02:17 > 0:02:19And, basically, what's the marinade on the quail?

0:02:19 > 0:02:21Is it just basically just grilled?

0:02:21 > 0:02:23The marinade on the quail is a brine,

0:02:23 > 0:02:26so you need to bring up to the boil some spices left over from Christmas,

0:02:26 > 0:02:29so orange peels and cinnamon, some star anise and cloves...

0:02:29 > 0:02:31Sugar in there and some vinegar.

0:02:31 > 0:02:32Cool the mix, soak the quail in it

0:02:32 > 0:02:35and then dry it off and grill it off.

0:02:35 > 0:02:40So, I am doing a twist, a bit, on a poached chicken or poule au pot.

0:02:40 > 0:02:43I'm going to roast the chicken first and after that cook it very slowly

0:02:43 > 0:02:46with a lot of vegetables, lemon grass, a little bit of lime,

0:02:46 > 0:02:48a little bit of coriander...

0:02:48 > 0:02:51I want the bouillon to be really a lot of flavour.

0:02:51 > 0:02:53A healthy dish, just perfect.

0:02:53 > 0:02:55Very winter warmer, though. Yeah. Winter warmer. Nice one.

0:02:55 > 0:02:57Sounds delicious. Very good.

0:02:57 > 0:02:59So, three dishes to look forward to.

0:02:59 > 0:03:02Also we've got an all-star line-up of films from the BBC's archive, too.

0:03:02 > 0:03:07And to get the New Year off with a bang, they're all brand-spanking-new to Saturday Kitchen, too.

0:03:07 > 0:03:09Rick Stein's in Venice, the Hairy Bikers are in Poland,

0:03:09 > 0:03:12John Torode's in Argentina, and where's Brian Turner?

0:03:14 > 0:03:16Rye in East Sussex, that's where he is.

0:03:16 > 0:03:19Now, our special guest today has been a stand-up comedian,

0:03:19 > 0:03:21recorded a top-10 single

0:03:21 > 0:03:24and starred on both the West End stage and small screen.

0:03:24 > 0:03:26He can currently be seen on BBC One,

0:03:26 > 0:03:28prowling the streets of Albert Square.

0:03:28 > 0:03:30Please welcome to Saturday Kitchen

0:03:30 > 0:03:32the multi-talented Richard Blackwood.

0:03:32 > 0:03:34APPLAUSE

0:03:34 > 0:03:36Great to have you on the show, boss.

0:03:36 > 0:03:38And you picked a good show to be on - THREE chefs on the show!

0:03:38 > 0:03:41Now, what are you like in terms of the kitchen? Are you any good?

0:03:41 > 0:03:44I don't suppose you get time, when you're in EastEnders.

0:03:44 > 0:03:46It must take over your life. No, EastEnders does.

0:03:46 > 0:03:49When you come home you literally eat whatever's in the fridge,

0:03:49 > 0:03:50and that's probably nothing.

0:03:50 > 0:03:53But I can cook, though. I can cook WHAT I can cook.

0:03:53 > 0:03:55So, what is the Richard Blackwood...?

0:03:55 > 0:03:56What is the dish?

0:03:56 > 0:03:59Fish. Right, OK. I like fish.

0:03:59 > 0:04:00I'll have fish and rice...

0:04:00 > 0:04:03I'm of Jamaican background so everything's got rice in it.

0:04:03 > 0:04:06So it'll either be chicken and rice or fish and rice.

0:04:06 > 0:04:08But my chicken, by the way...

0:04:08 > 0:04:09My chicken... Very serious. Is it?

0:04:09 > 0:04:12Well, we shan't even compete with that. Yeah, yeah. Haven't got time.

0:04:12 > 0:04:14But at the end of today's programme

0:04:14 > 0:04:16I'll either cook Food Heaven or Food Hell for Richard.

0:04:16 > 0:04:19So it's got to be something based on your favourite ingredient,

0:04:19 > 0:04:23which is your Food Heaven, or your nightmare ingredient Food Hell. Yeah.

0:04:23 > 0:04:25So what about the dreaded Food Hell, then? Erm...

0:04:25 > 0:04:28Well, if I have to eat anything with cream in it,

0:04:28 > 0:04:30then that might be a problem. So, cream...

0:04:30 > 0:04:33And there's got to be a flipside to this - Food Heaven?

0:04:33 > 0:04:35Fish. Fish. Fish. Chicken.

0:04:35 > 0:04:36Any particular type of fish?

0:04:36 > 0:04:38Haddock's nice.

0:04:38 > 0:04:40OK. I'm down with the haddock.

0:04:40 > 0:04:42You know, protein purposes.

0:04:42 > 0:04:45My training - that's the reason why I'm really into fish.

0:04:45 > 0:04:47I like seafood like lobster and stuff. Training...?

0:04:47 > 0:04:50Well, a couple of press-ups. Only a couple.

0:04:50 > 0:04:53A couple of press-ups before I got here was all. Beyond me, anyway.

0:04:53 > 0:04:55There you go - haddock or a creamy dessert for Richard.

0:04:55 > 0:04:58For Food Heaven I've a twist on a great British classic -

0:04:58 > 0:05:00a smoked haddock Scotch egg.

0:05:00 > 0:05:02The fish is mixed together with mashed potato,

0:05:02 > 0:05:04some spring onion, lemon parsley...

0:05:04 > 0:05:07and it's rolled around a soft-boiled egg, covered in breadcrumbs

0:05:07 > 0:05:10then deep-fried very quickly and served warm with a curry mayonnaise

0:05:10 > 0:05:12and a little watercress salad.

0:05:12 > 0:05:15That actually, you know what, sounds really serious.

0:05:15 > 0:05:18So it's pretty serious that one. Or Rich will face Food Hell, of course -

0:05:18 > 0:05:20cream - and another classic dish, panna cotta.

0:05:20 > 0:05:22The cream is boiled then mixed together

0:05:22 > 0:05:24with a mix of buttermilk and vanilla

0:05:24 > 0:05:26and then it's set with gelatine

0:05:26 > 0:05:28and served with an orange and Sauternes jelly,

0:05:28 > 0:05:31some mini doughnuts and a mascarpone cream

0:05:31 > 0:05:33finished off with a few sprigs of mint to go with it.

0:05:33 > 0:05:36Does my face tell you anything? Yeah. Not impressed with that one!

0:05:36 > 0:05:39You'll have to wait until the end of the show to find out which one

0:05:39 > 0:05:40Richard will be getting.

0:05:40 > 0:05:43So, you feeling hungry? I'm hungry. I'm ready.

0:05:43 > 0:05:45Good! Our first chef is about to start.

0:05:45 > 0:05:47And who better to start than the Italian Stallion -

0:05:47 > 0:05:49I call him My Little Pony, to be honest...

0:05:49 > 0:05:50LAUGHTER

0:05:50 > 0:05:53Gennaro Contaldo! Good to have you on the show.

0:05:53 > 0:05:56What are we going to be doing, then? Not a lot of pans on the stove?

0:05:56 > 0:05:59Well, it is. But it's so good, so simple. Anyone can make it.

0:05:59 > 0:06:01But also so tasty.

0:06:01 > 0:06:04This is very simple. First you need a nice fish.

0:06:04 > 0:06:06Lovely. Special.

0:06:06 > 0:06:08This is really, really good fish - fillet of salmon.

0:06:08 > 0:06:10Which you season it.

0:06:10 > 0:06:11That's all. I start to do this.

0:06:11 > 0:06:14What do you want me to do? The dressing for the salad?

0:06:14 > 0:06:16I just want you to do the dressing.

0:06:16 > 0:06:18Let me show you what to do because you don't know.

0:06:18 > 0:06:20That is the Trevi salad.

0:06:20 > 0:06:21Just cut the tops of the Treviso.

0:06:21 > 0:06:24Every few leaves of those but don't give me this one, probably.

0:06:24 > 0:06:26I know what I'm doing, yeah, yeah.

0:06:26 > 0:06:29OK. Mix all those together, squeeze a little bit of lemon,

0:06:29 > 0:06:32dress with a little bit of olive oil, move it very, very slowly -

0:06:32 > 0:06:34don't get too excited and I do the rest.

0:06:34 > 0:06:38OK. Do you want some mustard and vinegar in it?

0:06:38 > 0:06:40Mustard and vinegar?! OK.

0:06:40 > 0:06:42All right, if you want.

0:06:42 > 0:06:45So more like a French dressing, then, rather than am Italian dressing?

0:06:45 > 0:06:47Just asking. Thanks. All right!

0:06:47 > 0:06:48Is that right?

0:06:48 > 0:06:51Yeah, absolutely. Good. OK.

0:06:51 > 0:06:53So inside that just have some water.

0:06:53 > 0:06:55Yeah. Look at that!

0:06:55 > 0:06:57Really, the water go crazy.

0:06:57 > 0:06:59So simple, so easy.

0:06:59 > 0:07:03So this is where the dish comes from - "crazy water" - not the person who's cooking it?

0:07:03 > 0:07:05Erm....

0:07:05 > 0:07:07Just trying to say... LAUGHTER

0:07:07 > 0:07:10Just a little bit of...

0:07:13 > 0:07:14Just a little olive oil.

0:07:14 > 0:07:16All right. Did you like this lemon?

0:07:16 > 0:07:19This time of the year, this is what the lemons look like.

0:07:19 > 0:07:22You know, I believe you've been in my hometown, yes?

0:07:22 > 0:07:24Yeah, Watford. I've been to Watford.

0:07:24 > 0:07:26LAUGHTER

0:07:26 > 0:07:28Watford? Did it change the name?

0:07:28 > 0:07:30CHUCKLING

0:07:30 > 0:07:33Apparently you come from Minori, is that right?

0:07:33 > 0:07:34Ahh! You know it!

0:07:34 > 0:07:35Here we go...

0:07:35 > 0:07:38So it's an infusion of flavour.

0:07:38 > 0:07:40Get the fish. They are good lemons, these, aren't they?

0:07:40 > 0:07:43That's all. Just cover. He's ignoring me, but they are good lemons.

0:07:43 > 0:07:46I'm looking, "What are you doing?" Because I am ready.

0:07:46 > 0:07:49What do you mean "you're ready"? Well, I'm nearly there - look!

0:07:49 > 0:07:51OK. That just goes along...

0:07:51 > 0:07:53Shake him a little bit.

0:07:53 > 0:07:56First of all... So why is this dish called "crazy"? What is...?

0:07:56 > 0:08:00Crazy because of water/olive oil inside there.

0:08:00 > 0:08:03The lemons inside there. Oh, this is the crazy bit? This?

0:08:03 > 0:08:06Careful! Because it goes crazy!

0:08:06 > 0:08:06LAUGHTER

0:08:08 > 0:08:10Then you start to shout an' a-scream.

0:08:10 > 0:08:13Again, put a little bit of water... But be careful when you do it.

0:08:13 > 0:08:16This is a dish that people are supposed to make it home?

0:08:16 > 0:08:18Yeah. It's all right. It's so easy.

0:08:18 > 0:08:20So make...

0:08:20 > 0:08:24Let me just clean my hands a minute, because you always tell me off.

0:08:24 > 0:08:27RICHARD: No, it's going to go crazy! Put the lid on! Don't touch it!

0:08:27 > 0:08:30Because, look, it gone very, very crazy this one.

0:08:30 > 0:08:32So, how do you like your fish - pink?

0:08:32 > 0:08:35I like it cooked, please. All right. How do you like...

0:08:35 > 0:08:38I know, but explain to me what this is.

0:08:38 > 0:08:40Well, this is...

0:08:40 > 0:08:42This is radicchio Trevisano.

0:08:42 > 0:08:45Treviso is the town near Venice

0:08:45 > 0:08:47and this is...actually,

0:08:47 > 0:08:50the very bitter, very, very sweet in the same time.

0:08:50 > 0:08:53With this one you can make so many different dish.

0:08:53 > 0:08:57This is tardivo or globe, er, chicory

0:08:57 > 0:08:59which is red - very, very good.

0:08:59 > 0:09:02When you can't get that one, anything else you want to know?

0:09:02 > 0:09:04No. Well, I can tell it where it's at.

0:09:04 > 0:09:09CHUCKLING And he goes... Look at that! Look at this fish!

0:09:09 > 0:09:10The fish is nearly ready.

0:09:10 > 0:09:12Just keep him moving around.

0:09:12 > 0:09:15So you're still in the restaurant seven days a week, aren't you?

0:09:15 > 0:09:16HE LAUGHS

0:09:16 > 0:09:19I love it. I can't live without.

0:09:19 > 0:09:21Yeah. It's good.

0:09:21 > 0:09:23I get up in the morning and the first thing I do -

0:09:23 > 0:09:25straight in the restaurant Jamie's Italian -

0:09:25 > 0:09:28I have to say it because I love it where I'm going -

0:09:28 > 0:09:30and then I do the lunch,

0:09:30 > 0:09:31perhaps sometimes the evening.

0:09:31 > 0:09:35Perhaps Jamie comes along, he usually comes along, quite often.

0:09:35 > 0:09:38And we cook together, we make sure everything is all right.

0:09:38 > 0:09:40But you've got new ones in India, as well, haven't you?

0:09:40 > 0:09:43How did you know that? I just...

0:09:43 > 0:09:46I do my research on this show. Oh, my gosh. Yeah.

0:09:46 > 0:09:48Inside here, look, I put some cockles.

0:09:48 > 0:09:49Look at this beauty.

0:09:49 > 0:09:52Some cockles and mussels.

0:09:52 > 0:09:55They open straightaway because the fish is nearly ready.

0:09:55 > 0:09:56Just need to taste it.

0:09:56 > 0:09:59Do you want me to chop some parsley, cos...

0:09:59 > 0:10:01No, not really. Don't chop parsley.

0:10:01 > 0:10:04What I want you to do - I have to show you everything -

0:10:04 > 0:10:08I believe you go somewhere for... with the car?

0:10:08 > 0:10:10You're racing somewhere? Can you tell me where?

0:10:10 > 0:10:12Italy. Where?

0:10:12 > 0:10:14Er...all through Italy.

0:10:14 > 0:10:16Where all through? What's it called?

0:10:16 > 0:10:19I want to know. The Mille Miglia. Mille Miglia.

0:10:19 > 0:10:21I always follow you whenever you are going round.

0:10:21 > 0:10:25Last time I remember I saw the show on Christmas, I phone you,

0:10:25 > 0:10:27I said, "James, I love the programme! I just..." You went - bang!

0:10:27 > 0:10:29No, I didn't. It wasn't... You...

0:10:29 > 0:10:32He's been, basically, leaving all these messages on my phone

0:10:32 > 0:10:35for the last three years. He hasn't actually got my number.

0:10:35 > 0:10:37He's been phoning somebody else. LAUGHTER

0:10:37 > 0:10:40Somebody's got this random lunatic Italian

0:10:40 > 0:10:42calling them up at two o'clock in the morning.

0:10:42 > 0:10:45You're right - two o'clock in the morning.

0:10:45 > 0:10:47This is done. Let's get a plate.

0:10:47 > 0:10:49This is done. It's done, as well? You are quick.

0:10:49 > 0:10:51Yeah. Don't forget to cut the bread.

0:10:51 > 0:10:53What do you want me to do with this bread?

0:10:53 > 0:10:57I just want you to just cut a couple of slices.

0:10:57 > 0:10:58Slices?

0:10:58 > 0:11:00Yeah, slices.

0:11:00 > 0:11:01OK.

0:11:01 > 0:11:03That's good.

0:11:03 > 0:11:04Let's put one on the side.

0:11:06 > 0:11:07Two on the side.

0:11:09 > 0:11:11Cockles. I love a cockle. This is empty one.

0:11:11 > 0:11:13Do you want some chilli in the sauce?

0:11:13 > 0:11:15No, I just want a couple of slices...

0:11:15 > 0:11:17Yeah? Because it's in your recipe.

0:11:17 > 0:11:19It's inside my recipe. Yeah.

0:11:19 > 0:11:20Oh, you must have changed it.

0:11:22 > 0:11:25So simple, everybody can make it

0:11:25 > 0:11:26but wait until you taste it.

0:11:26 > 0:11:29Mussels right in season.

0:11:29 > 0:11:31Cockles right in season.

0:11:31 > 0:11:32Salmons right in season.

0:11:32 > 0:11:34Lemons right in season.

0:11:34 > 0:11:36Everything is in season.

0:11:36 > 0:11:38Look, the craziness.

0:11:38 > 0:11:40I put all the cockles and everything else.

0:11:42 > 0:11:44Salad looks nice, doesn't it? I know.

0:11:44 > 0:11:46It's cos you made it. I know.

0:11:46 > 0:11:49Well, I show you how to do it anyway, so, of course.

0:11:49 > 0:11:52Now, the fish is ready because you don't want it overcooked.

0:11:52 > 0:11:55Just want a little bit pink on the middle...

0:11:55 > 0:11:56OK?

0:11:56 > 0:11:57Just to get this sauce...

0:11:57 > 0:11:59Parsley? You want parsley in?

0:11:59 > 0:12:00No, I don't want the parsley in.

0:12:00 > 0:12:02Chilli in? I don't want chilli!

0:12:02 > 0:12:05Just keep them on the side. That's it.

0:12:05 > 0:12:07SIZZLING Look at this crazy water!

0:12:10 > 0:12:12Just put a little tiny bit on top.

0:12:12 > 0:12:14Just a little tiny bit on top.

0:12:14 > 0:12:15OK. More than that?

0:12:15 > 0:12:19Yeah... Of course I want a little bit more than that!

0:12:20 > 0:12:21All right.

0:12:21 > 0:12:23There you go. Look... And parsley?

0:12:23 > 0:12:25No! I don't want the parsley!

0:12:25 > 0:12:27OK. Parsley...

0:12:27 > 0:12:28Just one parsley.

0:12:28 > 0:12:31This is what you do.

0:12:31 > 0:12:34Soon as you start it to bubbling and get crazy and foaming,

0:12:34 > 0:12:36this is where's the best.

0:12:36 > 0:12:39Do you want some pepper in it? I don't want no pepper in it!

0:12:39 > 0:12:42OK. Do you know what? Let's put some bit of pepper in it.

0:12:42 > 0:12:45I've got some pepper freshly cracked. What you got there?

0:12:45 > 0:12:46Some ground pepper.

0:12:49 > 0:12:53Look at that, you reduce everything. The water almost evaporates.

0:12:53 > 0:12:55"I'm gone! I'm going to be crazy!"

0:12:55 > 0:12:57The olive oil start to thicken up.

0:12:57 > 0:12:59The lemons thicken up.

0:12:59 > 0:13:02Everything thickens up. So you pour him on top...

0:13:02 > 0:13:03So you're looking surprised...

0:13:03 > 0:13:05You won't see him after a few drinks.

0:13:05 > 0:13:07CHUCKLING

0:13:07 > 0:13:11Then, just put a little bit of parsley on top.

0:13:11 > 0:13:12Where is that...? Here it goes.

0:13:12 > 0:13:15That's how simple it is. Is that it?

0:13:15 > 0:13:18And this is Salmons in Crazy Water.

0:13:18 > 0:13:20That's what it is.

0:13:24 > 0:13:26That's what it is. Right.

0:13:26 > 0:13:28You wait until you taste it!

0:13:30 > 0:13:33You've got your first dish. Wow! This looks amazing.

0:13:33 > 0:13:37But the salad... The leaves are quite bitter, aren't they? They are.

0:13:37 > 0:13:38They're quite strong.

0:13:38 > 0:13:42It is, indeed. I can dig in? Yeah. Yeah, can dig in! Yeah, go on.

0:13:42 > 0:13:44Dive in.

0:13:44 > 0:13:47He's going to go crazy now.

0:13:47 > 0:13:48That is...

0:13:48 > 0:13:49Wait a minute. Yes...

0:13:51 > 0:13:53Wait a minute.

0:13:53 > 0:13:55Ladies and gentlemen, hold on a minute...

0:13:55 > 0:13:57No, hold on...

0:13:57 > 0:13:59I'm going to take one of these out there...

0:14:01 > 0:14:03Wow. Ha-ha! I love it!

0:14:05 > 0:14:07Right, no, this is actually...

0:14:07 > 0:14:09Do you want to try some? No, no, you're good.

0:14:09 > 0:14:12Of course, we will! LAUGHTER

0:14:12 > 0:14:13This is actually...

0:14:15 > 0:14:17Grazie! See? You see...?

0:14:17 > 0:14:19I just got one thing to tell you - he's an actor.

0:14:19 > 0:14:21No, no, I'm not an actor now.

0:14:21 > 0:14:22We need some wine to go with this.

0:14:22 > 0:14:25We sent our wine expert Olly Smith down to the south coast

0:14:25 > 0:14:27to take in the sea air and freshen up his palate.

0:14:27 > 0:14:30So I wonder what he's chosen to go with Gennaro's stunning salmon.

0:14:30 > 0:14:32He's really an actor. Really?

0:14:36 > 0:14:40I've come to the Sussex coast in and around wonderful Worthing

0:14:40 > 0:14:41to blow away the Christmas cobwebs

0:14:41 > 0:14:44and celebrate the brand-new year.

0:14:44 > 0:14:45Come on, Barney!

0:15:06 > 0:15:10Gennaro's salmon and shellfish sensation is a bit like

0:15:10 > 0:15:12diving off the clear blue waters of the Amalfi Coast

0:15:12 > 0:15:14into the ocean bounty.

0:15:14 > 0:15:17Now with shellfish in general Italian whites are a top bet,

0:15:17 > 0:15:19such as this Grillo.

0:15:19 > 0:15:22It is going to be a massive hit this year.

0:15:22 > 0:15:25However, the salmon at the heart of the dish

0:15:25 > 0:15:26calls for a touch more richness

0:15:26 > 0:15:30so I'm selecting a white that's packed with southern Italian sunshine...

0:15:30 > 0:15:32Meet Greco!

0:15:32 > 0:15:34It's a liquid legend.

0:15:35 > 0:15:38Greco is thought to have sailed across the seas

0:15:38 > 0:15:40from Greece to Italy, hence the name.

0:15:40 > 0:15:43It's now widespread across southern Italy

0:15:43 > 0:15:47and with shellfish, it puts the wind in the sails of any of those dishes

0:15:47 > 0:15:49thanks to its easy, breezy freshness.

0:15:49 > 0:15:50All aboard!

0:15:53 > 0:15:54Oh, that's dropped my anchor.

0:15:54 > 0:15:56There's a bit of spice and pizzazz in this dish

0:15:56 > 0:15:58thanks to the chopped chillies,

0:15:58 > 0:15:59and you need a wine like this Greco

0:15:59 > 0:16:02with decent fruit to ride those spicy waves.

0:16:02 > 0:16:04Think about the shellfish itself,

0:16:04 > 0:16:06you've got cockles and mussels - they're slightly salty,

0:16:06 > 0:16:08and for that you need a wine like this

0:16:08 > 0:16:11with plenty of zing to balance the boat.

0:16:11 > 0:16:14And finally, you've got the salmon itself at the heart of the dish.

0:16:14 > 0:16:17For that you need a wine like this Greco

0:16:17 > 0:16:20that's got real depth and ballast in every sip.

0:16:20 > 0:16:23Gennaro, you're the emperor of the ocean

0:16:23 > 0:16:24and your dish is sensational.

0:16:24 > 0:16:26Cheers!

0:16:27 > 0:16:29Cheers, indeed! What a lovely man! Bless him!

0:16:29 > 0:16:32Are you happy with that? I'm... Let me taste it.

0:16:32 > 0:16:34SNIGGERING

0:16:35 > 0:16:37That's actually the second glass he's had.

0:16:37 > 0:16:39Olly! You are...

0:16:39 > 0:16:41the best!

0:16:41 > 0:16:43Happy with that? I am very happy.

0:16:43 > 0:16:46Goes well because... I don't even drink and this is nice!

0:16:46 > 0:16:49It's brilliant. Works fantastically well with that.

0:16:49 > 0:16:51It really does! Same for Gennaro, doesn't drink either.

0:16:51 > 0:16:53Oh, you don't...? He doesn't drink?

0:16:53 > 0:16:54It just doesn't touch the sides.

0:16:54 > 0:16:57But anyway, coming up, Monica has a super salad to share with us.

0:16:57 > 0:16:58What are you going to be making?

0:16:58 > 0:17:00I am making us a butternut squash salad.

0:17:00 > 0:17:02I've got some chestnuts in there, as well.

0:17:02 > 0:17:05Flavours are leftover from Christmas.

0:17:05 > 0:17:06The quail has been brined,

0:17:06 > 0:17:10I've got cinnamon and cloves, orange peel, and then grilled off.

0:17:10 > 0:17:11How does that sound? Mmm...!

0:17:11 > 0:17:14Hey, listen, I'm ready! Not bad! Right.

0:17:14 > 0:17:16Now let's get our first tasty telegram of the New Year...

0:17:16 > 0:17:18from Mr Rick Stein.

0:17:18 > 0:17:21Today he's in Venice and he's about to begin a gourmet odyssey,

0:17:21 > 0:17:23but to Istanbul.

0:17:23 > 0:17:25But he's not going anywhere just yet.

0:17:25 > 0:17:26He's got time for some lunch.

0:17:37 > 0:17:39I wouldn't dare to start pontificating on Venice,

0:17:39 > 0:17:42the most written about the city in the world -

0:17:42 > 0:17:44immortalised over and over again

0:17:44 > 0:17:46by the likes of Shelley and Byron,

0:17:46 > 0:17:50Lawrence, Ruskin, Hemingway and Henry James.

0:17:50 > 0:17:53And probably Alan Whicker who went everywhere.

0:18:05 > 0:18:07I remember the first time I came to Venice,

0:18:07 > 0:18:10I was on a water taxi going through these little canals

0:18:10 > 0:18:13and I remember the cooking smells from people's kitchens

0:18:13 > 0:18:17every few yards would change.

0:18:17 > 0:18:19One minute I'd be smelling seafood dishes

0:18:19 > 0:18:22and then a waft of cooked pasta

0:18:22 > 0:18:26and then mussels, and then again roast chicken...

0:18:26 > 0:18:28And because there are no cars here

0:18:28 > 0:18:30the sense of smell is so acute,

0:18:30 > 0:18:32so pronounced -

0:18:32 > 0:18:34for a cook it's fabulous!

0:18:37 > 0:18:40Unfortunately, these days home-cooking is a bit of a rarity,

0:18:40 > 0:18:43because Venetians are being offered

0:18:43 > 0:18:46ridiculous sums of money for their properties,

0:18:46 > 0:18:50no doubt for hotels for the never-ending tide of tourism,

0:18:50 > 0:18:53which was only a tiny trickle

0:18:53 > 0:18:55in the days of Byron and his cronies.

0:19:00 > 0:19:06And I just love the opening few lines to Byron's Ode to Venice

0:19:06 > 0:19:07which runs...

0:19:07 > 0:19:10"O Venice! Venice! when thy marble walls

0:19:10 > 0:19:12"Are level with the waters, there shall be

0:19:12 > 0:19:16"A cry of nations o'er thy sunken halls,

0:19:16 > 0:19:20"A loud lament along the sweeping sea!"

0:19:20 > 0:19:24This idea that Venice was, as it must, sink into the waters some day,

0:19:24 > 0:19:27how much we'll all miss it,

0:19:27 > 0:19:31how much part of our imagination Venice is.

0:19:31 > 0:19:34And that's why the tourists are here.

0:19:34 > 0:19:37Why shouldn't we applaud their enthusiasm and love

0:19:37 > 0:19:39for this fantastic city?

0:19:45 > 0:19:48I have it on great authority that your average tourist will

0:19:48 > 0:19:52spend nine euros for a cup of coffee in St Mark's Square

0:19:52 > 0:19:54followed by a slice of pizza

0:19:54 > 0:19:58and maybe a glass of prosecco and/or an ice cream.

0:19:58 > 0:20:00I mean, it has to be done.

0:20:00 > 0:20:02A bit depressing

0:20:02 > 0:20:05if you're a restaurateur like Francesco Agopyan

0:20:05 > 0:20:07who gets very cross indeed.

0:20:07 > 0:20:09FOGHORN BLOWS

0:20:11 > 0:20:13And this is what we say at Carampane -

0:20:13 > 0:20:15"No pizza, no lasagne,

0:20:15 > 0:20:16"and no touristic menu."

0:20:16 > 0:20:21Because we want to serve our food not touristic food.

0:20:21 > 0:20:24We say that we don't know how to do the pizza

0:20:24 > 0:20:28because we are too stupid to learn how to do it.

0:20:29 > 0:20:30Thank you.

0:20:30 > 0:20:32THEY CHAT

0:20:36 > 0:20:38This has just come from the market.

0:20:38 > 0:20:41I just love this - such a small restaurant

0:20:41 > 0:20:43they've got to use a table to do the prep.

0:20:43 > 0:20:46But it seems very sort of convivial.

0:20:46 > 0:20:48I'm rather enjoying it myself, I must say.

0:20:52 > 0:20:55This at Francesco's restaurant is famous,

0:20:55 > 0:20:57and a really delicious starter.

0:20:58 > 0:21:02It's prawns they called scia dusted in flour, fried very quickly

0:21:02 > 0:21:04and served in lovely paper cones -

0:21:04 > 0:21:06something they've done for years.

0:21:12 > 0:21:14Now this is a dish they've been serving here

0:21:14 > 0:21:18at the restaurant Carampane for a very long time.

0:21:18 > 0:21:21It's like a seafood ragout with spaghetti.

0:21:24 > 0:21:28It starts with a base of onions and vegetables and some garlic,

0:21:28 > 0:21:31all finely diced and fried until soft,

0:21:31 > 0:21:33which doesn't take too long.

0:21:36 > 0:21:38Then it's squid, along with prawns,

0:21:38 > 0:21:42and then some tiny scallops - queenies we call them in Cornwall.

0:21:45 > 0:21:47Now a generous glass of white wine...

0:21:49 > 0:21:51..along with some brandy.

0:21:52 > 0:21:55Let it reduce a tad and then put in some clams,

0:21:55 > 0:21:58straight from the Rialto market,

0:21:58 > 0:22:00and mussels.

0:22:02 > 0:22:07Sea snails - they're called murex, they're like whelks with spikes on.

0:22:07 > 0:22:10Next, very important,

0:22:10 > 0:22:11shellfish stock,

0:22:11 > 0:22:17and a touch of the Byzantine Empire here, with the infusion of spices.

0:22:17 > 0:22:20I can see cinnamon, nutmeg,

0:22:20 > 0:22:22cardamoms, coriander, cumin,

0:22:22 > 0:22:24and cloves.

0:22:24 > 0:22:27That's put in as a bouquet garni and then curry powder.

0:22:27 > 0:22:31That came, no doubt, from trading with the Byzantine Empire.

0:22:34 > 0:22:36This cooks now for about 20 minutes

0:22:36 > 0:22:39until it's almost ready

0:22:39 > 0:22:43and then in goes passata, olive oil, parsley

0:22:43 > 0:22:46and now served with spaghetti.

0:22:48 > 0:22:50Now, this is important,

0:22:50 > 0:22:53the spaghetti goes into the seafood sauce

0:22:53 > 0:22:55for just a minute to finish,

0:22:55 > 0:22:59not like so many who drain and serve the spaghetti separately

0:22:59 > 0:23:01and plonk the sauce on top.

0:23:01 > 0:23:03Do you do that?!

0:23:03 > 0:23:04Cos I do.

0:23:05 > 0:23:09Oh, fantas...! Casso pipa with a seafood sauce. Spicy.

0:23:09 > 0:23:13I think it is a meeting between

0:23:13 > 0:23:14East and West.

0:23:14 > 0:23:17This is so good!

0:23:22 > 0:23:24It certainly looked good, Rick.

0:23:24 > 0:23:26Now, Venice is famous for many great dishes.

0:23:26 > 0:23:29I passed through the region last year and had an incredible

0:23:29 > 0:23:32wild mushroom ravioli in a tiny little local restaurant.

0:23:32 > 0:23:34It's a dish that I've made several times since then,

0:23:34 > 0:23:37but I've made it with the addition of this sort of stuff,

0:23:37 > 0:23:41little bit of partridge in it as well. Partridge and wild mushrooms.

0:23:41 > 0:23:44Now, Gennaro, who you've just seen cooking... Absolutely.

0:23:44 > 0:23:46..is famous for foraging mushrooms.

0:23:46 > 0:23:48So, I asked him to go out and get some mushrooms.

0:23:48 > 0:23:50This is what he's come back with.

0:23:50 > 0:23:53So, where did this come from? Jurassic Park.

0:23:53 > 0:23:54Well, it comes from Norfolk.

0:23:54 > 0:23:57So, I apologise for the people of Norfolk

0:23:57 > 0:23:59if this is a global heritage site, and he...

0:23:59 > 0:24:03and he's nicked the most famous mushroom in Norfolk.

0:24:04 > 0:24:05So, where did you get this from?

0:24:05 > 0:24:08Well, it was inside my land.

0:24:08 > 0:24:12This is what I have to say, under the tree which was 45 metres tall.

0:24:12 > 0:24:16And I looked at that because I look at the tree, they are beautiful.

0:24:16 > 0:24:19So, I knew you were going to cook something and I brought you one.

0:24:19 > 0:24:21Anyway, I'm not cooking with that. What?

0:24:21 > 0:24:23I'm going to take that home and eBay it.

0:24:23 > 0:24:26What I've got on here is a selection of mushrooms that I'm going to use over here.

0:24:26 > 0:24:29So, I'm going to make a nice little ravioli.

0:24:29 > 0:24:31I'm going to do the filling with a few little bits of mushrooms

0:24:31 > 0:24:35and some of this wonderful little partridge, and just pan-fry the little partridge as well.

0:24:35 > 0:24:37So, first of all, congratulations on EastEnders

0:24:37 > 0:24:41because you're one year in and you haven't been killed off yet!

0:24:41 > 0:24:43HE LAUGHS

0:24:43 > 0:24:46Don't give them no ideas! Don't give them any ideas.

0:24:46 > 0:24:48Take that out!

0:24:48 > 0:24:50No, I'm still alive.

0:24:50 > 0:24:52I'm actually still alive.

0:24:52 > 0:24:56EastEnders is one of those vehicles where you don't know what's going to happen.

0:24:56 > 0:24:58Like, even, you would think certain shows,

0:24:58 > 0:25:02the actors would be maybe six months in advance in terms of knowing

0:25:02 > 0:25:05what's going to happen with their character, but no -

0:25:05 > 0:25:07it's usually a day-to-day.

0:25:07 > 0:25:11But it's an incredible thing for actors as well, I often find,

0:25:11 > 0:25:13because you're kind of thrown in at the deep end because

0:25:13 > 0:25:16it's something like that that's been around for years and years and years.

0:25:16 > 0:25:20Yeah, yeah. It's almost a family and then you're the addition to it.

0:25:20 > 0:25:25Well, OK, so when I came in, I was a bit nervous because it's... it's that -

0:25:25 > 0:25:27you're coming into a family that's been there,

0:25:27 > 0:25:28a show that's been ongoing.

0:25:28 > 0:25:31But I have to say, and I'm not just saying this cos I'm on camera

0:25:31 > 0:25:33and they're all looking at me, right...

0:25:33 > 0:25:35You know, no pressure!

0:25:35 > 0:25:37No, but they're... Actually, it's a family.

0:25:37 > 0:25:40And I think it's because they understand, we all understand

0:25:40 > 0:25:43by default how hard it is working the schedules

0:25:43 > 0:25:45and so on and so forth.

0:25:45 > 0:25:46There's a solidarity there.

0:25:46 > 0:25:49Yeah, it's really good, I'm not complaining.

0:25:49 > 0:25:51Because it is incredibly hard.

0:25:51 > 0:25:54It's tough, you're filming what, six, seven days a week? I mean, it's...

0:25:54 > 0:25:56Yeah, Monday to Saturday. Sometimes Sunday.

0:25:56 > 0:25:58Particularly your character, cos you came in there

0:25:58 > 0:26:01and you've got a strong character in it as well. Yeah, Vincent.

0:26:01 > 0:26:03That's why I need this food, because Vincent's a strong guy,

0:26:03 > 0:26:05he needs to keep his protein up.

0:26:05 > 0:26:09He's having fights with Phil and getting into situations with Ronnie.

0:26:09 > 0:26:11So, yeah, he lives life on the edge.

0:26:11 > 0:26:15I auditioned for EastEnders saying, "I'm not going to get it."

0:26:15 > 0:26:17Actually, my agent called me up, said,

0:26:17 > 0:26:19"Listen, we want you to audition for EastEnders."

0:26:19 > 0:26:21I said, "I'll do it, but I'm not going to get the role."

0:26:21 > 0:26:23I went in there, did the audition,

0:26:23 > 0:26:25I did it, well, hopefully very well.

0:26:25 > 0:26:28Right, they asked me to come back. Obviously did all right, yeah.

0:26:28 > 0:26:29You know what I mean, I passed!

0:26:29 > 0:26:31And then when they asked me to come back, I thought,

0:26:31 > 0:26:33"Still not going to get it." Yeah.

0:26:33 > 0:26:38Went back for a second audition, which I actually had to do with Tameka, that plays Kim.

0:26:38 > 0:26:41Never thought to myself that they've actually called her in

0:26:41 > 0:26:43to do an audition with me, maybe that's a sign?

0:26:43 > 0:26:46I just took it as, like, I'm still not going to get it.

0:26:46 > 0:26:50Then, this is where you really know that I was really like a pessimist,

0:26:50 > 0:26:52they asked to take me to dinner.

0:26:52 > 0:26:54Oh! I just thought they was taking me out for a meal to tell me

0:26:54 > 0:26:56that I didn't get it.

0:26:56 > 0:26:58I'm not even making it up.

0:26:58 > 0:27:02I thought they were going to let me down gently. Depends who was paying the bill at that point! Exactly.

0:27:02 > 0:27:06Like, "Yeah, did you enjoy the food? Well, that's the last of it." LAUGHTER

0:27:06 > 0:27:07"But thanks a lot."

0:27:07 > 0:27:12But, no, when they told me, I went into a car that I was renting,

0:27:12 > 0:27:16I had no money, and literally I was... I broke down in the car.

0:27:16 > 0:27:18I didn't think it was really happening.

0:27:18 > 0:27:21And then I started filming, I think, maybe... I started on the Val...

0:27:21 > 0:27:23On Valentine's! On the live show in February.

0:27:23 > 0:27:27Straight in on the live show, wasn't it? I was the opening shot.

0:27:27 > 0:27:30Literally, how they said it is, "Richard, you got to stand here

0:27:30 > 0:27:32"and you've got to make sure you're on time

0:27:32 > 0:27:34"cos there's a crane and it's going to be filming you

0:27:34 > 0:27:36"and if you get it wrong, it messes up the entire show."

0:27:36 > 0:27:39I said, "All right, thanks." LAUGHTER

0:27:39 > 0:27:42"You got that? Good! All right, go, go, go."

0:27:42 > 0:27:45And... But, yeah, I opened the show. I made history.

0:27:45 > 0:27:49I came in on the 30th anniversary of EastEnders, opening the live show.

0:27:49 > 0:27:53So... But you surprise me, cos TV shouldn't really make you nervous.

0:27:53 > 0:27:56I mean, in the late '90s, you were Mr Television, weren't you, really?

0:27:56 > 0:27:57I was, I was.

0:27:57 > 0:28:00I had a great time, I had my own TV show, thank you for bringing it up.

0:28:00 > 0:28:02LAUGHTER

0:28:02 > 0:28:05No, but you did. In the late '90s, you were the face of MTV... I was.

0:28:05 > 0:28:08You had your own show on Channel 4. I mean, you had...everything.

0:28:08 > 0:28:09The golden touch, you had.

0:28:09 > 0:28:11Do you know, I lost it for a while.

0:28:11 > 0:28:13Hopefully, I've got it back.

0:28:13 > 0:28:16But, no, I have to admit, I think the first part of my career,

0:28:16 > 0:28:18which was the '90s, the golden years,

0:28:18 > 0:28:21everything happened so fast. Yes.

0:28:21 > 0:28:23I started stand-up in '92-'93.

0:28:23 > 0:28:26As you say, by the late '90s, I was a household name.

0:28:27 > 0:28:29I had my own show on Channel 4

0:28:29 > 0:28:31and it's so weird because I've got this saying that

0:28:31 > 0:28:35when you're hot, you're hot. When you're not, you're not. Yeah.

0:28:35 > 0:28:39And, I um... Remember that, Gennaro.

0:28:39 > 0:28:40LAUGHTER

0:28:40 > 0:28:44I know he's an actor, anyway. Exactly! That's very true.

0:28:44 > 0:28:48Right, but no, so, literally... When I got my first TV break,

0:28:48 > 0:28:52'94, then '95 with The Real McCoy and different things like that,

0:28:52 > 0:28:55I got MTV in '97, so if you think about it realistically,

0:28:55 > 0:28:58it's only four years into my career, and then from MTV,

0:28:58 > 0:29:00I got a phone call... They set up a meeting for me

0:29:00 > 0:29:04and these guys said to me, "Listen, we'd like to give you your own show

0:29:04 > 0:29:06"and your own name on Channel 4. How do you feel about that?

0:29:06 > 0:29:09I was like, "Yeah, I feel pretty good about that. Let's do it!"

0:29:09 > 0:29:12They gave me my own show. That went on for three seasons.

0:29:12 > 0:29:16So, everything... By the time it was 2000, seven years into my career,

0:29:16 > 0:29:17I had peaked.

0:29:17 > 0:29:19But for somebody like yourself who...

0:29:19 > 0:29:22That's what you wanted to do, or was it what you wanted to do?

0:29:22 > 0:29:24Because you wanted to do comedy, you wanted to do bits and pieces,

0:29:24 > 0:29:27but your father was always the one that said,

0:29:27 > 0:29:29"Don't do that - get a proper job," wasn't he?

0:29:29 > 0:29:32Yeah, he's watching now going, "Oh, no!"

0:29:33 > 0:29:35But did he say... There's a great story.

0:29:35 > 0:29:37Whether it's true or not, I don't know. Go for it.

0:29:37 > 0:29:40But in a comedy club once in London,

0:29:40 > 0:29:42one of your first gigs, he basically locked himself in the toilet.

0:29:42 > 0:29:45That's true. Because he didn't think anyone would laugh.

0:29:45 > 0:29:48Yeah, until he heard them laughing and then he couldn't get out!

0:29:48 > 0:29:49No, but what it was...

0:29:49 > 0:29:50LAUGHTER

0:29:50 > 0:29:53I'm joking. No, he did get out. But what it was, OK, my dad...

0:29:53 > 0:29:55My dad is old school and I think everybody,

0:29:55 > 0:29:58it doesn't matter what race you're from, old school is old school.

0:29:58 > 0:30:00They want you to have a job which is like...

0:30:00 > 0:30:03You get a wage each week, you pay your tax and... Mine was the same.

0:30:03 > 0:30:06He said, "Don't do that cooking lark. You'll never make a living."

0:30:06 > 0:30:09There you go. "You need to play cricket." Cricket and being a postman.

0:30:09 > 0:30:13Exactly! Those were the two jobs that were sound and you pay your tax

0:30:13 > 0:30:14and you're nice.

0:30:14 > 0:30:15Yeah, cricket!

0:30:15 > 0:30:16So, you said you wanted to be a chef.

0:30:16 > 0:30:19I wanted to be a comedian. I imagine how that conversation went.

0:30:19 > 0:30:20Not very well. There you go!

0:30:20 > 0:30:22Worse, we came from a Jamaican household.

0:30:22 > 0:30:25They said, "You want to tell jokes for a living in a pub?!"

0:30:25 > 0:30:28I suppose there was... What was there? Lenny Henry, I suppose.

0:30:28 > 0:30:30Lenny Henry was the only one.

0:30:30 > 0:30:32He was the only... Well, I say the only one.

0:30:32 > 0:30:34He was the only one who made it mainstream. Yeah.

0:30:34 > 0:30:36So, you look at the ratio.

0:30:36 > 0:30:39There's, like, how many millions of black and Asians

0:30:39 > 0:30:41in the country and one has made it.

0:30:41 > 0:30:44And I'm telling my dad I'm going to be number two.

0:30:44 > 0:30:45LAUGHTER

0:30:45 > 0:30:47Yeah, you can imagine that conversation.

0:30:47 > 0:30:50He was, like, you're nice, but you're not that nice. Come on!

0:30:50 > 0:30:53What can you tell us about EastEnders this...

0:30:53 > 0:30:55sort of this year, then? This coming year.

0:30:55 > 0:30:56Are there any stories for the new year?

0:30:56 > 0:30:59Don't suppose you can tell us a lot, can you?

0:30:59 > 0:31:01No, I don't know why they asked me to come here

0:31:01 > 0:31:03because I can't tell you anything. OK!

0:31:03 > 0:31:05No, to be honest with you, it gets really...

0:31:05 > 0:31:06Because people were saying,

0:31:06 > 0:31:08"Vincent, even though he's a villain,

0:31:08 > 0:31:11"he seems like he's got a real heart and he's a really nice guy.

0:31:11 > 0:31:14"When are we going to see this really dark villainous side?" Yeah.

0:31:14 > 0:31:17And I can tell you, you will see it and then some, you know.

0:31:17 > 0:31:21And the nice thing about playing Vincent is that he is

0:31:21 > 0:31:22a villain with a heart.

0:31:22 > 0:31:24He's also Jekyll and Hyde.

0:31:24 > 0:31:27That exactly... And, to be fair, I give it up to Dominic

0:31:27 > 0:31:32and everybody behind-the-scenes that develop the character.

0:31:32 > 0:31:34They allow me to play him with layers.

0:31:34 > 0:31:37Some villains are just one-dimensional,

0:31:37 > 0:31:40so they are just villainous all the time. Everything is upset.

0:31:40 > 0:31:42"Is that food? I'm not eating it!"

0:31:42 > 0:31:45Everything is... "It's just mussels."

0:31:45 > 0:31:47"I'm not eating mussels!"

0:31:47 > 0:31:50But most villains that we know - right? -

0:31:50 > 0:31:52even though we can say we don't know them,

0:31:52 > 0:31:56they are usually very infectious and nice people until you cross them

0:31:56 > 0:31:58and that's exactly how I wanted to play Vincent.

0:31:58 > 0:32:00He is a nice guy until you get on that side of him

0:32:00 > 0:32:02and then he's not so nice.

0:32:02 > 0:32:04It's a great character to play, isn't it?

0:32:04 > 0:32:08Thank you. Yeah, no, I enjoy it. It gets me on cooking shows like this.

0:32:08 > 0:32:10Well, there you have your nice bit of partridge.

0:32:10 > 0:32:12You have the sauce to go with it. Absolutely.

0:32:12 > 0:32:15Now, that's looking serious. It's looking...

0:32:15 > 0:32:17It's very good.

0:32:17 > 0:32:18I showed him how to do all this.

0:32:18 > 0:32:20LAUGHTER

0:32:20 > 0:32:22And then you've got... I don't know if you heard that, guys,

0:32:22 > 0:32:24but it looked like he was going to swear at him!

0:32:24 > 0:32:26LAUGHTER Just letting you know!

0:32:26 > 0:32:29Then you've got... He realised he was on TV!

0:32:29 > 0:32:32..this little bit of bull's blood lettuce. It's really unusual.

0:32:32 > 0:32:36What, what? Bull's blood. OK. Right! Hey! You sold that to me! All right.

0:32:36 > 0:32:37LAUGHTER

0:32:37 > 0:32:40Let's see what's going on with this bull's blood lettuce.

0:32:40 > 0:32:41Yeah, tell us what you think.

0:32:41 > 0:32:44This is the ravioli, you've got the partridge in there...

0:32:44 > 0:32:47Made a little mixture inside as well. All right, then.

0:32:47 > 0:32:49Make sure I get all the stuff, everything.

0:32:49 > 0:32:52Try the partridge. It's amazing. OK. Here we go. Here we go. Ready, guys?

0:32:58 > 0:33:00Mm. No, wait a minute.

0:33:01 > 0:33:02Yours is good. Yep?

0:33:02 > 0:33:06But he's... It all comes through... Different level.

0:33:06 > 0:33:08Right up there. There you go! Right...

0:33:08 > 0:33:11You see, that is a compliment for me because I teach him how to do it.

0:33:11 > 0:33:14So, I accept... Blah-blah-blah!

0:33:14 > 0:33:16Thank you. Thank you.

0:33:16 > 0:33:19You could be the Italian version of Open All Hours, you could!

0:33:19 > 0:33:21LAUGHTER

0:33:21 > 0:33:23We'll be cooking for Richard at the end of the show.

0:33:23 > 0:33:25You could be facing Food Heaven, that haddock

0:33:25 > 0:33:26in a smoked haddock Scotch egg.

0:33:26 > 0:33:29The fish is mixed together with mashed potato, parsley,

0:33:29 > 0:33:32spring onions and some lemon zest and it's wrapped around a soft,

0:33:32 > 0:33:36poached egg, rolled in breadcrumbs, deep-fried and served warm

0:33:36 > 0:33:39with a home-made curry mayo and a watercress salad on the side.

0:33:39 > 0:33:40Or Richard could be facing Food Hell -

0:33:40 > 0:33:42cream and a true classic dessert, a panna cotta.

0:33:42 > 0:33:45The cream is mixed with buttermilk, vanilla,

0:33:45 > 0:33:47brought to the boil and set with some gelatine,

0:33:47 > 0:33:50served with an orange and Sauternes jelly, some mini doughnuts,

0:33:50 > 0:33:53a mascarpone cream and a few sprigs of mint.

0:33:53 > 0:33:55How does that sound? Did you enjoy that?

0:33:55 > 0:33:58What you said about the cream I'm not liking, but this!

0:33:58 > 0:34:00This is really, really nice. There you go.

0:34:00 > 0:34:02Right, it's time for more fantastic food

0:34:02 > 0:34:04and this time it's those Hairy Bikers, Si and Dave.

0:34:04 > 0:34:07The boys are setting their culinary compass to the north

0:34:07 > 0:34:10and heading to the Baltic coast in Poland.

0:34:10 > 0:34:12I'm going to eBay this.

0:34:12 > 0:34:13THEY LAUGH

0:34:19 > 0:34:22First impressions of Gdansk are not so much dreary ex-Soviet

0:34:22 > 0:34:24as a city break hot spot.

0:34:24 > 0:34:26But what's amazing

0:34:26 > 0:34:30is that these apparently ancient buildings are, in fact, new.

0:34:30 > 0:34:31Well, newish.

0:34:31 > 0:34:33Yes, apparently the locals rebuilt them

0:34:33 > 0:34:35after they were destroyed in World War II.

0:34:35 > 0:34:39Which tells us that the Poles take immense pride in their heritage.

0:34:39 > 0:34:42And that they are excellent builders.

0:34:42 > 0:34:46Ah, Myers, we don't do stereotypes, you know!

0:34:46 > 0:34:48First port of call in any strange city

0:34:48 > 0:34:51to define what the people eat, the market.

0:34:51 > 0:34:53Find our bits for a pierogi here.

0:34:53 > 0:34:54Well, I was hoping for sausages,

0:34:54 > 0:34:58but it turns out there's an even bigger local favourite.

0:34:58 > 0:35:01Pierogi is a sort of Polish pasty,

0:35:01 > 0:35:04a pop-in-your-mouth parcel of loveliness!

0:35:04 > 0:35:06They've been eating them here since the Middle Ages

0:35:06 > 0:35:10and the classic filling is cheese and potato.

0:35:10 > 0:35:13Pierogi. They're gorgeous! They are, aren't they?

0:35:13 > 0:35:16But I tell you what, shall we just go dead traditional?

0:35:16 > 0:35:19No, let's do something else.

0:35:19 > 0:35:22Let's do something different.

0:35:22 > 0:35:25There is the pierogi that's always served on Christmas Eve. Which is?

0:35:25 > 0:35:29Sauerkraut and mushrooms. I think that's genius!

0:35:29 > 0:35:32And guess what? What? I think I'm going to do some sweet ones.

0:35:32 > 0:35:34Sounds like a cook-off challenge.

0:35:34 > 0:35:37Aye! My sweet versus your savoury.

0:35:37 > 0:35:39OK, let's go for the fillings.

0:35:39 > 0:35:40Dzien dobry.

0:35:41 > 0:35:42Hello. Hello!

0:35:42 > 0:35:44Dzien dobry. Dzien dobry.

0:35:44 > 0:35:45Sauerkraut. This here.

0:35:45 > 0:35:47Not sauerkraut.

0:35:47 > 0:35:48Kapusta. BOTH: Kapusta.

0:35:48 > 0:35:50It looks like sauerkraut.

0:35:50 > 0:35:52Smells like sauer... It's sauerkraut. Right.

0:35:52 > 0:35:55Get that one, then. Thank you.

0:35:55 > 0:35:58Right, Dave is sorted, but I still need my sweet fruit fillings,

0:35:58 > 0:36:01you know, and it looks like I've found just the place.

0:36:01 > 0:36:06There we go, strawberries. They are nice, aren't they? Small, sweet.

0:36:06 > 0:36:10Hello. A kilo of truskawkis.

0:36:10 > 0:36:13Blueberries. Great. I'll give it colour.

0:36:13 > 0:36:14Ah! Fantastic!

0:36:16 > 0:36:18The first job is to make the pastry.

0:36:19 > 0:36:20Flour and salt, of course.

0:36:21 > 0:36:25And for my sweet ones, a scoop of icing sugar, too.

0:36:25 > 0:36:27And the zest of a lemon.

0:36:28 > 0:36:30Take an egg. One for you, Si.

0:36:30 > 0:36:31Hey! One for me.

0:36:31 > 0:36:34THEY LAUGH

0:36:34 > 0:36:38Two tablespoons in each of sour cream or smietana.

0:36:40 > 0:36:42Two tablespoons of water.

0:36:43 > 0:36:46Pierogi's a dumpling, isn't it? Love dumplings!

0:36:46 > 0:36:48And it's a brilliant way of using up leftovers.

0:36:48 > 0:36:51I mean, you can put... I tell you, oxtail pierogi are good.

0:36:51 > 0:36:53Anything. Cheese and onion, crisps...

0:36:53 > 0:36:55No, you wouldn't put crisps in pierogi.

0:36:55 > 0:36:58I was getting carried away then! Clingfilm.

0:36:58 > 0:37:03That needs to rest now, which gives us just time to make the fillings.

0:37:03 > 0:37:06I hope it's not this lot we've got to impress, mate, I tell you!

0:37:06 > 0:37:09They look friendly, but I'm messing with a national treasure.

0:37:09 > 0:37:12Poland has the most wonderful mushrooms and fungi.

0:37:12 > 0:37:13I've got some dried...

0:37:13 > 0:37:18READS INGREDIENTS IN POLISH

0:37:18 > 0:37:22So, I'm going to take about 15g, soak them in boiling water,

0:37:22 > 0:37:2520 minutes, and this is going to be like the engine room

0:37:25 > 0:37:26of my pierogi.

0:37:26 > 0:37:29Diced mushrooms and onions fried with garlic

0:37:29 > 0:37:31to give it a real depth of flavour.

0:37:33 > 0:37:37I like an old-fashioned garlic crusher. One squirt and it's out.

0:37:37 > 0:37:40Now, one vital ingredient for an authentic pierogi,

0:37:40 > 0:37:44sweet or savoury, is a pair of Polish hats.

0:37:44 > 0:37:47I tell you what, it looks attractive live on you, dude, that!

0:37:47 > 0:37:49Thanks, thanks.

0:37:49 > 0:37:52I need to cook down all my ingredients and leave them to cool.

0:37:52 > 0:37:55Parsley and some dill.

0:37:55 > 0:37:57And that's my filling done.

0:37:57 > 0:37:59Great! I'm going to start on my strawberries.

0:37:59 > 0:38:01Lovely strawberries, these.

0:38:02 > 0:38:05And to finish my winningly simple sweet filling

0:38:05 > 0:38:08I'm piling in some raspberries and blueberries.

0:38:08 > 0:38:11Now, you know what we're ready to do, don't you? What?

0:38:11 > 0:38:13Let's make "purr-ogi"!

0:38:13 > 0:38:15That's pierogi, Dave.

0:38:15 > 0:38:16One point to me, I think.

0:38:16 > 0:38:19Put the filling on one side of the pastry,

0:38:19 > 0:38:21fruit, obviously, if you want to win...

0:38:21 > 0:38:25Or sauerkraut and mushrooms. Just don't use crisps!

0:38:25 > 0:38:27Now, fold it and press it.

0:38:28 > 0:38:32Then just cut it tidy and look at that.

0:38:32 > 0:38:34A pierogi of such perfection.

0:38:36 > 0:38:39Leave them for about four or five minutes.

0:38:39 > 0:38:42When those little fellows on the bottom have come to the surface,

0:38:42 > 0:38:44pierogis R us!

0:38:44 > 0:38:48And when they're done, my savoury pierogi decorated with

0:38:48 > 0:38:53an irresistible combo of buttery, oniony breadcrumbs and fresh chives.

0:38:53 > 0:38:54Yum-yum-yum!

0:38:54 > 0:38:57Meanwhile, my sweet treats are fried off with cinnamon

0:38:57 > 0:38:59and a sprinkle of sugar.

0:38:59 > 0:39:02Beat that! After you, dear boy! Get in!

0:39:06 > 0:39:09I tell you what's great, mate, the intensity of the flavour.

0:39:09 > 0:39:12This could turn me vegetarian.

0:39:12 > 0:39:15Pudding, dear heart? Why not?! After you, mate. After you.

0:39:15 > 0:39:20These are crispy. Oh, yeah! Good? Oh! They are beyond good.

0:39:20 > 0:39:22First pierogi in Poland. Brilliant! Yeah!

0:39:25 > 0:39:28That's pierogi, a winning dish both ways.

0:39:33 > 0:39:34Pretty good, that!

0:39:34 > 0:39:37And there'll be more from Si and Dave on next week's show.

0:39:37 > 0:39:39Still to come this morning on Saturday Kitchen, Brian Turner

0:39:39 > 0:39:44is touring the UK with Janet Street-Porter on the hunt for great British food.

0:39:44 > 0:39:47They're in the beautiful seaside town of Rye cooking scallops

0:39:47 > 0:39:49with sparkling wine and plenty of butter.

0:39:49 > 0:39:51Good lad, Brian!

0:39:51 > 0:39:53And will Richard face that Food Heaven -

0:39:53 > 0:39:55smoked haddock Scotch egg with curry mayonnaise,

0:39:55 > 0:39:59or that dreaded Food Hell of vanilla panna cotta with mini doughnuts

0:39:59 > 0:40:00and orange jelly?

0:40:00 > 0:40:02Of course, there's no phone vote today

0:40:02 > 0:40:04and we're not going to let the chefs decide.

0:40:04 > 0:40:06Instead, we are letting fate decide.

0:40:06 > 0:40:11I'll explain exactly how at the end of the show.

0:40:11 > 0:40:13A little clue.

0:40:13 > 0:40:16Right! Our next recipe is from this marvellous lady.

0:40:16 > 0:40:17It's Monica Galetti.

0:40:17 > 0:40:19So, what are we making today, then, Monica?

0:40:19 > 0:40:23James, today we going to make a brined and then grilled quail,

0:40:23 > 0:40:25serving it with a raw butternut salad.

0:40:25 > 0:40:29We'll have chestnuts, cranberries in a light dressing.

0:40:29 > 0:40:32A raw butternut salad? Yes. So you want me to get on with that first?

0:40:32 > 0:40:35Yes, please, and compress it for me, I'll get the brine on.

0:40:35 > 0:40:36So this is compressing.

0:40:36 > 0:40:40We've got a big vac pack machine over there as well. It's enormous.

0:40:40 > 0:40:42Yeah, so this is because we want...

0:40:42 > 0:40:46You can do this with melon and all manner of different stuff, can't you?

0:40:46 > 0:40:48But take the butternut squash...

0:40:48 > 0:40:52Don't cut your hands, James. Yeah. The way I showed you to do it.

0:40:52 > 0:40:53LAUGHTER

0:40:53 > 0:40:54The way he showed you! Come on!

0:40:54 > 0:40:55Unbelievable!

0:40:56 > 0:40:59The way you showed me how to do it? OK.

0:40:59 > 0:41:02What if you haven't got a vac pack machine on this recipe?

0:41:02 > 0:41:04You can do it without a vac pack machine.

0:41:04 > 0:41:05I think what you would do at home

0:41:05 > 0:41:08if you don't have a vac pack machine is just let it soak

0:41:08 > 0:41:09in your dressing for a bit longer

0:41:09 > 0:41:12so it really gets that flavour into the butternut.

0:41:13 > 0:41:15OK. So, the dressing itself...

0:41:15 > 0:41:17You can explain what we've got going in here.

0:41:17 > 0:41:21So, you've got a bit of oil and a bit of white wine vinegar,

0:41:21 > 0:41:23wholegrain mustard and a touch of honey.

0:41:23 > 0:41:25A very simple dressing to go with it.

0:41:25 > 0:41:27Honey. So, what are you making now, then?

0:41:27 > 0:41:31I've got some thyme and rosemary, sugar and salt

0:41:31 > 0:41:35and I'm just going to put some orange peel into the pan as well.

0:41:35 > 0:41:37And bring this up to the boil.

0:41:37 > 0:41:41Now, 2016 looks pretty special for you. A very special year.

0:41:41 > 0:41:46A shining light at the end of it. Oh, let's hope so! Well, your own place!

0:41:46 > 0:41:47Your own restaurant!

0:41:47 > 0:41:51It's going to be a busy year. We're opening later in the year.

0:41:51 > 0:41:52My first restaurant.

0:41:52 > 0:41:53APPLAUSE

0:41:53 > 0:41:56Thank you. Your first restaurant.

0:41:56 > 0:41:59Erm, yeah... Lots of hard work to go into it.

0:41:59 > 0:42:03It's all about a great team, though, isn't it?

0:42:03 > 0:42:06The restaurant, you need to have a great team behind it.

0:42:06 > 0:42:08So, have you got that already lined up? Are you planning that, or...?

0:42:08 > 0:42:09What, the team?

0:42:09 > 0:42:12Well, it's already 12 months away but it happens quite quickly,

0:42:12 > 0:42:14doesn't it? Absolutely.

0:42:14 > 0:42:17From last year, from when we completed, to this point

0:42:17 > 0:42:21where the design is coming together, I've got my head chef sorted.

0:42:21 > 0:42:23This is the vac pack machine.

0:42:23 > 0:42:27We basically... It removes the air out of it, doesn't it? That's all.

0:42:27 > 0:42:29That's what it does. Puts it under pressure.

0:42:29 > 0:42:31I'm just going to compress that down.

0:42:31 > 0:42:35Then it's going into the brine which I've got in the fridge. Yeah.

0:42:35 > 0:42:37So, what would happen is you would make this brine

0:42:37 > 0:42:41but you'd need to cool it before you pour it over your bird

0:42:41 > 0:42:43or your fish that you're going to make.

0:42:43 > 0:42:46Can you use this brine for all manner of different things,

0:42:46 > 0:42:48chicken and stuff like that? Absolutely.

0:42:52 > 0:42:54So, we've got thinly sliced...

0:42:57 > 0:43:01..red onion. How long would you leave it in the brine for, then, the quail?

0:43:01 > 0:43:04I would say no more than half an hour. It's a small bird. Yes.

0:43:04 > 0:43:07Depending on the size of what you've got, you know, you would want

0:43:07 > 0:43:10to add a few more minutes if it's a bigger bird you're using.

0:43:10 > 0:43:12So, Richard, you're going to want one of these. I need one.

0:43:12 > 0:43:15Do you know why you need one of these? Why's that?

0:43:15 > 0:43:19When you go on holiday, you put your underpants in it. It's... Mate!

0:43:19 > 0:43:21Is that what you do? That's what you do! No way!

0:43:21 > 0:43:23I didn't like the look that he gave me, but...

0:43:23 > 0:43:25LAUGHTER

0:43:25 > 0:43:28You can put loads and loads of clothes in your bag.

0:43:28 > 0:43:29I've heard of people doing that.

0:43:29 > 0:43:32And he cooks it when he gets to the other end!

0:43:32 > 0:43:33LAUGHTER

0:43:33 > 0:43:35This is what you do.

0:43:35 > 0:43:38This is what you do, or is it just me? Anyway... I'll put this in...

0:43:38 > 0:43:39It's true.

0:43:39 > 0:43:44And that way you can carry it in a carrier bag? Very nice!

0:43:44 > 0:43:47Not even in a suitcase, a carrier! You don't need a suitcase with that.

0:43:47 > 0:43:50They don't show you that on the instructions when you buy it.

0:43:50 > 0:43:53So, what will you do with the quail? This one's been in the marinade.

0:43:53 > 0:43:58I've taken the quail that's been in the cure, as you can see.

0:43:58 > 0:44:00It's on there and it is going to grill.

0:44:00 > 0:44:03It takes about seven minutes, so we have one that's been precooked,

0:44:03 > 0:44:05ready to go.

0:44:05 > 0:44:08So, is this just to get a bit of colour on it? Absolutely.

0:44:08 > 0:44:10Lovely and grilled on here.

0:44:10 > 0:44:12About seven minutes it's going to take. Are you ready?

0:44:12 > 0:44:15Well, nearly, chef. Nearly, nearly.

0:44:15 > 0:44:16Gennaro will help you now?

0:44:16 > 0:44:18ALL: Oh!

0:44:18 > 0:44:20You see! Everybody knows that!

0:44:20 > 0:44:22JAMES GROANS

0:44:22 > 0:44:24Do you want me to come along and help you?

0:44:24 > 0:44:29You know, I don't want to look stupid, silly... Do it properly.

0:44:29 > 0:44:33So, are you still involved with MasterChef: The Professionals?

0:44:33 > 0:44:37Yes, we'll be filming again a new series this year with Marcus

0:44:37 > 0:44:40and Greggy, the boys. Yeah. Busy year.

0:44:40 > 0:44:43I've got a book coming out later on as well

0:44:43 > 0:44:45so we need to get the photos and all that...

0:44:45 > 0:44:46You know what that's like. Right?

0:44:46 > 0:44:49So, what's the theme of that one, then?

0:44:49 > 0:44:51Well, this book has taken a skill...

0:44:51 > 0:44:53For some reason I do quite a few of those things.

0:44:53 > 0:44:56It's taken a certain skill then showing that from that skill

0:44:56 > 0:45:00you can do four or five different recipes using that one skill.

0:45:00 > 0:45:01Yeah.

0:45:01 > 0:45:04So, lots of work ahead. A busy year. A bit of travel in there as well.

0:45:07 > 0:45:09OK. So, now we're making the salad for this.

0:45:09 > 0:45:11This is the raw butternut squash.

0:45:11 > 0:45:14Yes, you've got the raw butternut squash, the red onion,

0:45:14 > 0:45:16chestnuts would have been pre-roasted off.

0:45:16 > 0:45:18It's very important

0:45:18 > 0:45:20when you do roast the chestnuts off that you have to prick them

0:45:20 > 0:45:24or cut them first, otherwise they sort of blow up in your face... Yes.

0:45:24 > 0:45:25..which you don't want them to do.

0:45:27 > 0:45:29So you're just getting colour on that.

0:45:29 > 0:45:31Then we finish it off in the oven, is that right?

0:45:31 > 0:45:34That's right. Lovely and golden. There we go.

0:45:36 > 0:45:38OK. I'm there with this one.

0:45:40 > 0:45:43That all goes in and then you take some of the dressing.

0:45:43 > 0:45:44You want to dress that with...

0:45:46 > 0:45:48..the remaining dressing. There you go.

0:45:48 > 0:45:50Break up some cranberries into it. Cranberries.

0:45:50 > 0:45:52Same with the chestnuts.

0:45:52 > 0:45:54You can have some of my parsley cos you're a bit slow.

0:45:54 > 0:45:56Sorry! No!

0:45:57 > 0:45:59You're doing well, you're doing well! Very harsh!

0:45:59 > 0:46:01You love it, James! Chestnuts? Yes.

0:46:01 > 0:46:05The chestnuts we can just break up into it. OK.

0:46:05 > 0:46:06That's easy enough.

0:46:06 > 0:46:08Do that. There we go.

0:46:08 > 0:46:10Might just put that...

0:46:10 > 0:46:13What type of food are you going to be doing at the new restaurant, then?

0:46:13 > 0:46:16Have you decided yet? Is it a new venture or...?

0:46:16 > 0:46:18My food is...

0:46:18 > 0:46:21Like any food, you need to be very much ingredient-led,

0:46:21 > 0:46:27guided by the seasons, and it's how I am with my food and my cooking.

0:46:27 > 0:46:30A bit of French influence, funnily enough,

0:46:30 > 0:46:34but I would say a bit of European in there as well.

0:46:34 > 0:46:37It's the cooking I've done for the last 15 years.

0:46:39 > 0:46:42What about influences from New Zealand as well?

0:46:42 > 0:46:45It would be the odd dish from Samoa as well.

0:46:45 > 0:46:47I think it's something that,

0:46:47 > 0:46:50especially going into my background of Samoan food,

0:46:50 > 0:46:52it's something you need to teach people about

0:46:52 > 0:46:55over the process of running the restaurant.

0:46:55 > 0:46:58But, yeah, definitely the odd special in there,

0:46:58 > 0:47:00especially when Dad comes.

0:47:00 > 0:47:02"Where's my raw fish?"

0:47:02 > 0:47:04Right, the salad's ready.

0:47:04 > 0:47:07..the speciality from Samoa? I'm sorry?

0:47:07 > 0:47:09What is the main speciality in Samoa? Oh, my God!

0:47:09 > 0:47:13Anything that involves coconut cream, coconut milk, and...

0:47:13 > 0:47:17That's what we build rugby players on. And fish, I guess?

0:47:17 > 0:47:19Fish, fresh seafood...

0:47:19 > 0:47:21That was aimed at the English, the Italians

0:47:21 > 0:47:22and the French that one, wasn't it?

0:47:22 > 0:47:24I'm all right, actually!

0:47:24 > 0:47:25LAUGHTER

0:47:25 > 0:47:28You'd pass for a Samoan actually, you'd be all right.

0:47:28 > 0:47:32That's why I didn't get involved! I think the coconut milk... I love it!

0:47:32 > 0:47:35A bit of butter in the pan. Yep.

0:47:35 > 0:47:39Some chopped chestnuts as well. OK.

0:47:40 > 0:47:43If you could put some of that salad onto the plate. I can do, yeah.

0:47:43 > 0:47:45I'll do the quail. OK.

0:47:47 > 0:47:50Take our quail, which we're just reheating back on the grill.

0:47:50 > 0:47:51There you go.

0:47:54 > 0:47:57While you portion that up, don't forget all of today's recipes,

0:47:57 > 0:48:00including this one from Monica, are on our website.

0:48:06 > 0:48:09I love this dish. Quail is so delicious. It's farmed nowadays.

0:48:09 > 0:48:12It's wonderful, isn't it? Absolutely, you can get it all year round.

0:48:12 > 0:48:14You can get it in the UK as well.

0:48:14 > 0:48:17They've got amazing quail farms over here. OK.

0:48:17 > 0:48:20A little bit of butter, chestnuts, parsley...

0:48:22 > 0:48:26Over your quail and that's it. That easy. So, give us the name of this.

0:48:26 > 0:48:30We've got grilled brine quail with a butternut salad. How easy is that?!

0:48:36 > 0:48:37Wonderful! Right!

0:48:37 > 0:48:40Ready, huh? Ready to attack.

0:48:40 > 0:48:43Have you heard? He's hungry! You've got competition now.

0:48:43 > 0:48:47Do you want to try it first, because it looked like you were...? No, no.

0:48:47 > 0:48:49OK, so this is going to make me look like one of them

0:48:49 > 0:48:52rugby players, right? Yeah. Well, there's no coconut milk in it.

0:48:52 > 0:48:55You might need to eat a few more. That's the secret, is it?

0:48:55 > 0:48:57OK, let's just...

0:48:57 > 0:49:02It looks really vibrant, I love that. He's hungry! OK.

0:49:04 > 0:49:05Oh! OK.

0:49:05 > 0:49:07Mm!

0:49:07 > 0:49:08Oh, thanks. OK.

0:49:11 > 0:49:13Happy with that? That is delicious.

0:49:13 > 0:49:16Pretty good, huh? That salad is delicious.

0:49:16 > 0:49:19Right, let's go back to the south coast and see what our wine expert

0:49:19 > 0:49:22Olly Smith has chosen to go with Monica's magical quail.

0:49:22 > 0:49:24That is the business right there!

0:49:48 > 0:49:53UPBEAT MUSIC

0:49:53 > 0:49:56Monica is the queen of quail and here she has created

0:49:56 > 0:50:00a dish that's as bright and gleaming as the Crown Jewels.

0:50:00 > 0:50:03Normally, with game birds like quail, I'd be picking a light red

0:50:03 > 0:50:07such as this, Coolwater Bay, pinot noir from New Zealand.

0:50:07 > 0:50:09However, with the vinaigrette on that salad,

0:50:09 > 0:50:13it moves the match away from the court of red wine

0:50:13 > 0:50:15and into the throne room of white

0:50:15 > 0:50:18and I'm selecting a bit of a noble classic.

0:50:18 > 0:50:21Meet mighty Montagny from Blason de Bourgogne.

0:50:21 > 0:50:23Joie de vivre!

0:50:23 > 0:50:27This wine comes from Montagny in France's Burgundy.

0:50:27 > 0:50:31The grape is Chardonnay and, thanks to a relatively southern climate,

0:50:31 > 0:50:34you get quite a lot of richness in the wine.

0:50:34 > 0:50:35There's no oak at all in this wine

0:50:35 > 0:50:39and that makes it perfectly pristine to crown Monica's dish.

0:50:41 > 0:50:43Twinkle, twinkle, tasty star!

0:50:43 > 0:50:45Think about the headline flavours in this dish.

0:50:45 > 0:50:48Actually, it comes from the salad and the vinaigrette.

0:50:48 > 0:50:50There's honey, but there's white wine vinegar

0:50:50 > 0:50:52so you need to get a lot of zing in your wine.

0:50:52 > 0:50:55Just like this invigorating beauty.

0:50:55 > 0:50:57Then, of course, there's the infusion.

0:50:57 > 0:50:59You've got that star anise and cinnamon spice.

0:50:59 > 0:51:02For that, you need a subtle, savoury character in your wine

0:51:02 > 0:51:06and this one is aged on its leaves until final bottling

0:51:06 > 0:51:09and that gives a princely, nutty hint.

0:51:09 > 0:51:11Finally, you've got the texture of the quail itself.

0:51:11 > 0:51:13For that, it's the creaminess of this,

0:51:13 > 0:51:16thanks to the southerly climate, that enriches

0:51:16 > 0:51:20and boosts the flavour and texture into the realm of dreams.

0:51:20 > 0:51:24Monica, here's to your really scrumptious quail. Cheers!

0:51:26 > 0:51:28Cheers indeed! What do you think?

0:51:28 > 0:51:30A great, great selection.

0:51:30 > 0:51:33Olly does a great job of bringing something different to a dish.

0:51:33 > 0:51:35I wasn't expecting a white wine. I wasn't.

0:51:35 > 0:51:38I was expecting a red one. Yeah, I was, too.

0:51:38 > 0:51:40So this is a nice surprise. I like it.

0:51:40 > 0:51:44Actually, I like white wine with poultry and I think it's great.

0:51:44 > 0:51:47But particularly with quail, you'd think about a red maybe for this one,

0:51:47 > 0:51:49but he's chosen out of the box.

0:51:49 > 0:51:52But it goes well. I would have had a Ribena myself!

0:51:52 > 0:51:54Right, so, what are you cooking next?

0:51:54 > 0:51:56I'm cooking a kind of version of poule au pot,

0:51:56 > 0:52:01but I roast the chicken first and poach it very slowly in a bouillon

0:52:01 > 0:52:03lemon grass, coriander, little bit of lime.

0:52:03 > 0:52:06So, really nice broth. Something perfect for the day.

0:52:06 > 0:52:08Right, you get your ingredients ready.

0:52:08 > 0:52:10Meanwhile, we'll head down to the south coast

0:52:10 > 0:52:13for a taste of Britain from Brian Turner and Janet Street Porter.

0:52:13 > 0:52:15They set up stall in the harbour

0:52:15 > 0:52:18to cook one of the great local ingredients, scallops.

0:52:18 > 0:52:20Enjoy this one.

0:52:25 > 0:52:27The scallops fished from the waters of Rye Bay have gained

0:52:27 > 0:52:32a worldwide reputation for their superior taste and quality.

0:52:32 > 0:52:35So, when it comes to sampling a flavour of East Sussex, I can't

0:52:35 > 0:52:39think of any better ingredient for our first taste of the region.

0:52:39 > 0:52:42Together with a few knobs of butter, of course, just to annoy Janet.

0:52:42 > 0:52:46Kill the chain, Daryl, all right?

0:52:46 > 0:52:51I suspect Brian is already plotting a few sneaky ways to distract me.

0:52:52 > 0:52:58I thought, to make life easier, we'd use some local sparkling wine

0:52:58 > 0:53:02and this wonderful sparkling wine is seven miles down the road.

0:53:02 > 0:53:04If I could open it, I'd feel less embarrassed!

0:53:04 > 0:53:07Do you want me to do that, Brian? Why don't you do that? Marvellous!

0:53:07 > 0:53:10Just be careful how you point it! You're more used to it than I am.

0:53:10 > 0:53:13The reason I'm choosing this is I know you regularly have champagne

0:53:13 > 0:53:15or sparkling wine left in the fridge.

0:53:15 > 0:53:17This is a great way to use it.

0:53:17 > 0:53:19Whilst you're doing that, my lady,

0:53:19 > 0:53:21let me put a little bit of oil into this.

0:53:21 > 0:53:24I think getting the wine was a brilliant idea.

0:53:24 > 0:53:27You might have softened me up.

0:53:27 > 0:53:32But I can see, Brian, an awful lot of cream in that bottle there.

0:53:32 > 0:53:33Really, that's just for show, is that.

0:53:33 > 0:53:38We're not going to put that much in. Lovely! Ex-bar... Ooh!

0:53:38 > 0:53:39HE LAUGHS

0:53:39 > 0:53:41I love the modesty of the lady!

0:53:41 > 0:53:44I'm going to take some flour

0:53:44 > 0:53:46and some turmeric to give this a bit of colour.

0:53:46 > 0:53:47Brian, cheers!

0:53:47 > 0:53:50Salute! It's all right, I'm working. You sit down, Duchess.

0:53:50 > 0:53:53I'm going to take a bit of butter with the oil...

0:53:54 > 0:53:57And then we take these scallops, lovely side,

0:53:57 > 0:54:00into a bit of it and tap off the excess.

0:54:00 > 0:54:03And we put them into the pan.

0:54:03 > 0:54:05You don't want to mess about with it.

0:54:05 > 0:54:07Just put it in there and leave it.

0:54:07 > 0:54:11Just look at those. Look at that! Wonderful? Yep.

0:54:11 > 0:54:14It's an awful lot of butter in there, Brian. No, no, it's not a lot.

0:54:14 > 0:54:17The next thing we do is get the sauce on the go. Right.

0:54:17 > 0:54:19Take a shallot there. These are lovely, big shallots

0:54:19 > 0:54:21and just finely shred them.

0:54:24 > 0:54:27Into there. And this goes into the pan.

0:54:27 > 0:54:28A bit of butter as well.

0:54:28 > 0:54:29JANET GASPS

0:54:29 > 0:54:32That's good... Hang on a minute! It's all right.

0:54:32 > 0:54:33Another three knobs of butter!

0:54:33 > 0:54:37I wouldn't worry about that butter at all. It's going to be lovely.

0:54:37 > 0:54:40And then quickly put the remnants of last night's wine in there.

0:54:40 > 0:54:42There you go. Thank you very much.

0:54:42 > 0:54:44And give that a quick stir and let that reduce.

0:54:44 > 0:54:47I'm also going to put some chicken stock in there. Yeah.

0:54:47 > 0:54:51It makes it gelatinous and it gives it a really lovely flavour.

0:54:51 > 0:54:53Now we can take these out

0:54:53 > 0:54:55and you just feel that they're actually cooked.

0:54:55 > 0:54:59If they start to... Not toughen up. We put this in here.

0:55:03 > 0:55:07All we want to do is reduce the liquor, but concentrate the flavour.

0:55:08 > 0:55:12This, dear lady, is the moment you've been waiting for.

0:55:12 > 0:55:13Cream!

0:55:13 > 0:55:18British double cream. That goes in. Look at that lovely colour now.

0:55:18 > 0:55:20So, all the turmeric from the scallops,

0:55:20 > 0:55:22and flavour will be washed in.

0:55:22 > 0:55:24Look how it's just starting to thicken up. That's what we want.

0:55:24 > 0:55:28We want to put all those flavours in together.

0:55:28 > 0:55:30I'll season it with a bit of salt.

0:55:31 > 0:55:35And a bit of pepper. At the last minute, I'll put my watercress in.

0:55:35 > 0:55:40However, it is just slightly thin. Is that a bird over there?

0:55:40 > 0:55:44Brian, no! You can't be doing that. No, it's fine.

0:55:44 > 0:55:45This is enough for four of us here.

0:55:45 > 0:55:47But just watch this change colour now.

0:55:47 > 0:55:51That's what chefs do, don't they? You put more and more butter in.

0:55:51 > 0:55:53It changes colour and it will shine now.

0:55:53 > 0:55:56It's really for wonderful presentation.

0:55:56 > 0:55:58I've got some watercress here.

0:55:58 > 0:56:02All I did was quickly sauteed it in a bit of bu... Oil.

0:56:02 > 0:56:05Butter! You could use butter.

0:56:05 > 0:56:08I've got a bit of nutmeg here which goes fantastic with that.

0:56:08 > 0:56:10I'd have never thought of that.

0:56:10 > 0:56:12That's brilliant. Now we choose these lovely scallops.

0:56:12 > 0:56:16Look at that colour. That is just delicious!

0:56:18 > 0:56:23In goes the watercress. Give it a stir around.

0:56:25 > 0:56:26Get a spoon.

0:56:27 > 0:56:29See how that's just come together.

0:56:31 > 0:56:34And you're quite right, you don't want too much of this on the plate.

0:56:34 > 0:56:38Just enough. You can always serve a bit separate in a sauce boat

0:56:38 > 0:56:39if that's what people want.

0:56:39 > 0:56:42So, just try and be objective if you can.

0:56:42 > 0:56:44I've cleansed my mind!

0:56:44 > 0:56:47Taste the scallops and then taste it with the sauce. You can do it.

0:56:47 > 0:56:49All right.

0:56:49 > 0:56:53They look delicious, I have to say, do those scallops.

0:56:53 > 0:56:56They are really perfectly cooked. What a nice lady you are!

0:56:58 > 0:56:59I'll put a bit of your sauce on.

0:57:06 > 0:57:07Mm!

0:57:10 > 0:57:12Divine!

0:57:12 > 0:57:15Obviously, I'm not having all that sauce. I'm just having...

0:57:15 > 0:57:16But if you just...

0:57:16 > 0:57:18Brian! You are...!

0:57:20 > 0:57:23Can I just take your blood pressure in a minute? I'm having the...

0:57:23 > 0:57:26I'm having these bits. This is my favourite bit.

0:57:30 > 0:57:32Knockout!

0:57:32 > 0:57:34Well, I think that's as good as it gets.

0:57:34 > 0:57:36I think Duchess Street Porter really likes this,

0:57:36 > 0:57:39but she's not going to admit it. This wonderful dish...

0:57:39 > 0:57:43Rye bay scallops in a wonderful creamy sauce with a little bit

0:57:43 > 0:57:47of Chapel Down's sparkling wine in there and watercress to finish with.

0:57:49 > 0:57:51Cheers! Good health!

0:57:51 > 0:57:54Nearly converted me. It'll come!

0:58:01 > 0:58:03Well done, Brian! Keep that butter count high, please.

0:58:03 > 0:58:06Right, it's time for things to get a little French.

0:58:06 > 0:58:08Our next recipe comes from this fellow,

0:58:08 > 0:58:11the fabulous Frenchman, Daniel Galmiche. Hi.

0:58:11 > 0:58:13Great to have you back again. Thank you very much.

0:58:13 > 0:58:17We're going to do a classic bistro sort of French... Yeah, a little bit.

0:58:17 > 0:58:19We could have done a poule au pot,

0:58:19 > 0:58:21but decided to roast the chicken to get a touch more

0:58:21 > 0:58:24flavour to the bouillon and have a touch of Asian perhaps,

0:58:24 > 0:58:25we could say.

0:58:25 > 0:58:28Lemon grass, grated lime and a little bit of coriander.

0:58:28 > 0:58:31And this is a way to use everything, really? You can use everything.

0:58:31 > 0:58:33So you've got the meat, the soup, everything with it.

0:58:33 > 0:58:36You don't waste the whole chicken. You don't waste anything. OK.

0:58:36 > 0:58:39So, what are we starting off with?

0:58:39 > 0:58:42A little bit of seasoning for me in here. Yeah.

0:58:42 > 0:58:44And I'm going to roast the chicken.

0:58:44 > 0:58:46Are you going to roast it or just basically steam it?

0:58:46 > 0:58:49Yeah, I'm roasting it a little bit to give it a little bit, like,

0:58:49 > 0:58:53not a barbecuey flavour, but it will add a little bit to the...

0:58:54 > 0:58:56..to the bouillon.

0:58:56 > 0:58:58That's that one.

0:58:58 > 0:59:01There we go. Right, we'll just basically...

0:59:02 > 0:59:04So that goes like that.

0:59:05 > 0:59:10Now, 2016, still busy for you, obviously. Still busy for...

0:59:10 > 0:59:13Yeah, it will be, I hope so, yes, of course. Still busy.

0:59:13 > 0:59:15We're going to refurbish a little bit as well,

0:59:15 > 0:59:18so we're redoing nearly all the rooms in The Vineyard, so...

0:59:18 > 0:59:21Explain to everybody about The Vineyard, because the reason

0:59:21 > 0:59:24why it's called the vineyard, the owner has an amazing vineyard.

0:59:24 > 0:59:27It's called The Vineyard because we own vineyards in California.

0:59:27 > 0:59:30Yeah. And talking about vineyards in California,

0:59:30 > 0:59:35obviously we've heard the news in November that

0:59:35 > 0:59:39we'd just done the best wine in the world out of the top 100

0:59:39 > 0:59:44and we have been voted the best wine for one called Le Paradis. Yeah.

0:59:44 > 0:59:46Which is a white Bordeaux style

0:59:46 > 0:59:49and every year,

0:59:49 > 0:59:53the wine magazine just brings out the top 100

0:59:53 > 0:59:55and this year we made the best wine.

0:59:55 > 0:59:58You made the best one. Yeah.

0:59:58 > 1:00:01So it's non-cooking wine, is it? Non-cooking wine!

1:00:01 > 1:00:04So, obviously, it's a big achievement

1:00:04 > 1:00:08and everybody was really very excited about it.

1:00:08 > 1:00:12And so I guess we need to follow up a little bit with all the rest.

1:00:12 > 1:00:18Yeah. But obviously we've got the largest wine list in the UK.

1:00:18 > 1:00:21We match every single wine by the glass with the food,

1:00:21 > 1:00:23so it's a kind of...

1:00:23 > 1:00:26always an experience of food and wine matching.

1:00:26 > 1:00:29And it's a big place, isn't it, really? Yes.

1:00:29 > 1:00:32You're used to doing smaller places. It is.

1:00:32 > 1:00:34This is a monster for you, isn't it?

1:00:34 > 1:00:37It is much bigger than what I'm used to before, yes.

1:00:37 > 1:00:41I've been there nearly seven years now. The time goes. Yeah.

1:00:41 > 1:00:44And it's been very good and...

1:00:44 > 1:00:47Yeah, we're busy, we're always trying to improve,

1:00:47 > 1:00:51always try to make sure it's tiptop, really.

1:00:51 > 1:00:55Now, there are chefs out there, including Brian Turner,

1:00:55 > 1:00:59who we've just seen, I think he's got an OBE, an MBE, I think.

1:00:59 > 1:01:02Could be. He's not a sir yet, but he's working on it. Is he?

1:01:02 > 1:01:05He's not far off. You've got all these chefs with all these names.

1:01:05 > 1:01:09I look on the information for you. "Daniel was honoured in 2015."

1:01:11 > 1:01:14Ah! Not yet? OK.

1:01:14 > 1:01:16"As the Ambassador for Trout."

1:01:18 > 1:01:19Oh, wow!

1:01:19 > 1:01:22ALL LAUGH

1:01:23 > 1:01:28I can explain that! It's silly. No, I can actually...

1:01:30 > 1:01:32Now, I was going to say, "Explain yourself." Yes.

1:01:32 > 1:01:36But you walked into this one. Go on, then. I will explain that, of course.

1:01:36 > 1:01:38Sorry. OK. Uh...

1:01:39 > 1:01:41Can't believe you said that!

1:01:41 > 1:01:44Now, what did happen, last year we've done a lot of work

1:01:44 > 1:01:47and I said "we" because Michel Roux Junior was actually part of that.

1:01:47 > 1:01:50Is he an Ambassador for Trout, as well? No, for the skrei cod.

1:01:50 > 1:01:53For the skrei cod. And me for the sea trout.

1:01:53 > 1:01:56Anyway, we've done a lot of work last year with sustainable fish

1:01:56 > 1:01:59for the Norwegian Seafood Council.

1:01:59 > 1:02:02We're going to get phone calls if you don't wash your hands, please.

1:02:02 > 1:02:06And Michel Roux Junior and I were made this year official ambassadors

1:02:06 > 1:02:10for the Norwegian Seafood Council

1:02:10 > 1:02:14and that's to work on sustainability and etc.

1:02:14 > 1:02:18Sorry. Your mother will be on the phone if you don't wash your hands.

1:02:18 > 1:02:21I've just done it twice already. He's done it!

1:02:21 > 1:02:24They're telling my ear, he's done it 15 times already,

1:02:24 > 1:02:25he's done it, he's done it!

1:02:25 > 1:02:28In fact, I'll wash my hands now, just to prove a point.

1:02:28 > 1:02:31There you go. OK, sorry. And...

1:02:33 > 1:02:35THEY LAUGH

1:02:35 > 1:02:38Sorry. So, anyway, so...

1:02:38 > 1:02:41Go on. So that's what I'm in.

1:02:41 > 1:02:44So that's why you're the Ambassador for Trout?

1:02:44 > 1:02:46Sea trout. Right, OK. Be careful.

1:02:46 > 1:02:47LAUGHTER

1:02:47 > 1:02:48Trout. Trout.

1:02:50 > 1:02:54Anyway, it's all about... Do you have to go out there and meet them?

1:02:54 > 1:02:57It's all about sustainability,

1:02:57 > 1:03:01it's all about protecting the environment, etc...

1:03:01 > 1:03:03No, you just ruined it all now!

1:03:05 > 1:03:08Anyway, I'm going to use a lot of fish this year!

1:03:09 > 1:03:13Basically, I'm going to use all of the fish.

1:03:13 > 1:03:16Right. OK. So...

1:03:16 > 1:03:19What are you doing now, then? What are you doing now?

1:03:19 > 1:03:22That's what I'm doing, I'm going to put in a bouillon there,

1:03:22 > 1:03:25put a garnish with it. Yeah.

1:03:25 > 1:03:27I'm glad I didn't do fish today!

1:03:29 > 1:03:31Now, that's it.

1:03:31 > 1:03:34And going to make sure there is plenty of flavour in here.

1:03:34 > 1:03:36Right, lemon grass. Lemon grass, please, as well.

1:03:36 > 1:03:40I'm chopping this one quite large because we're going to basically

1:03:40 > 1:03:42just strain this off afterwards, aren't we, with this one?

1:03:42 > 1:03:44A bit of coriander. Yeah. OK.

1:03:44 > 1:03:47Now you're really into all these dishes, aren't you? Rustic sort of...

1:03:47 > 1:03:50I love it. Of course it's my background

1:03:50 > 1:03:53because Mum used to do a lot of stuff like that and I love it,

1:03:53 > 1:03:57and like Monica said, I try to work solidly with season.

1:03:57 > 1:04:01There's plenty of things to use in every season,

1:04:01 > 1:04:03even some mini seasons, sometimes you can use,

1:04:03 > 1:04:07which people forget about, some ingredient and I think it's great

1:04:07 > 1:04:09and that's what it should be about.

1:04:09 > 1:04:11OK, so what do we do now, then?

1:04:11 > 1:04:14So that's going to go to cook slowly, there,

1:04:14 > 1:04:16for a good hour and a half,

1:04:16 > 1:04:20an hour, even two hours until it's almost fall out of the bowl. OK.

1:04:20 > 1:04:23Now, I'm basically thinly slicing,

1:04:23 > 1:04:25I've peeled the tops of the lemon grass,

1:04:25 > 1:04:29I'm very, very finely shredding these. Don't cut your finger!

1:04:31 > 1:04:34I'm going to just use the... Yeah, there you go.

1:04:35 > 1:04:38I've got nothing for that mushroom yet, I've been told.

1:04:38 > 1:04:40LAUGHTER

1:04:40 > 1:04:43That's not going anywhere at the moment, all right?

1:04:43 > 1:04:46Right, for the coriander, do you want this chopped?

1:04:46 > 1:04:48A little... No.

1:04:48 > 1:04:51I'll use the stock for the bouillon.

1:04:51 > 1:04:53I need only the leaves to put on the top of it.

1:04:55 > 1:04:57Do you want it chopped?

1:04:57 > 1:04:58No!

1:04:58 > 1:05:00LAUGHTER

1:05:04 > 1:05:07Between you and you, I've no idea what's going on on this show!

1:05:07 > 1:05:10That's what you do when you invite a French and Italian!

1:05:10 > 1:05:13I'm starting 2016 in a worse place than I started 2015! Anyway, right...

1:05:13 > 1:05:16That's what you get when you invite a French and an Italian.

1:05:16 > 1:05:17So I need to remove the chicken now.

1:05:17 > 1:05:21Right, you want to remove the chicken. Yes, please. To a bowl.

1:05:21 > 1:05:24Do you want me to get that? Yeah, yeah. OK. I'll get a fork.

1:05:24 > 1:05:29OK, you see, that's what you get, an Italian, a French... Right.

1:05:29 > 1:05:30A New Zealander was good, too.

1:05:30 > 1:05:34Happy with that? You also have to learn to speak English properly.

1:05:34 > 1:05:37This strong Yorkshire accent, which is wonderful.

1:05:37 > 1:05:39I just don't understand it.

1:05:39 > 1:05:42Does anybody have a clue what he's talking about over there?!

1:05:42 > 1:05:45I'm reading the subtitles. Right, now the bouillon.

1:05:45 > 1:05:48So this is the... Keep the carrot for the dish. Yeah.

1:05:50 > 1:05:52I find these are the best bits, aren't they?

1:05:52 > 1:05:56The bit that the carrots have been cooked in. Yeah, I love that.

1:05:56 > 1:05:57Nice flavour. Yeah.

1:05:58 > 1:06:01Right, there's your little bit of bouillon.

1:06:01 > 1:06:02That's that one. Yeah.

1:06:02 > 1:06:05Then you're going to pick a bit of dark meat, bit of...

1:06:05 > 1:06:08Yeah, a bit of dark, and you do it with your fingers,

1:06:08 > 1:06:10you don't need to really...

1:06:12 > 1:06:15And it's going to be used within your broth,

1:06:15 > 1:06:18and you've got a vegetable, you've got the herbs,

1:06:18 > 1:06:22you've got the lemon grass, lots of flavour going in here.

1:06:22 > 1:06:24Lime there, as well. Do you want the lime zest?

1:06:24 > 1:06:26Lime zest, please, yes.

1:06:26 > 1:06:30And couple of drops of lemon juice just at the end of it.

1:06:30 > 1:06:32So just pick it like this.

1:06:32 > 1:06:35And it's very healthy, it's very nice, very tasty and I think

1:06:35 > 1:06:38it's perfect after New Year indulgence

1:06:38 > 1:06:40of all this rich food, you know.

1:06:41 > 1:06:45Little bit more brown meat in here. There you go. OK.

1:06:45 > 1:06:47You can use leftover turkey as well.

1:06:47 > 1:06:51You can use leftover turkey, yes, absolutely. If you must.

1:06:51 > 1:06:54If you must, yes! Right.

1:06:54 > 1:06:58Why, are you the Ambassador for Turkey now or what?

1:06:58 > 1:07:00Yeah... Yes, yes.

1:07:00 > 1:07:03I don't know where that's coming from. There's a spoon!

1:07:06 > 1:07:08I've got to do research on this show, you see.

1:07:08 > 1:07:11That was one of the things that I found out. Yeah.

1:07:11 > 1:07:13Yeah, but I'm very happy with that, actually.

1:07:13 > 1:07:18I think it's nice and we're doing a bit for...

1:07:18 > 1:07:21So, all that in here.

1:07:23 > 1:07:24So a bit of white and dark meat?

1:07:24 > 1:07:27Yeah, and that was all within a bouillon,

1:07:27 > 1:07:30so obviously the flavour will be tremendous, hopefully.

1:07:32 > 1:07:34And how would this differ to a poule au pot thing?

1:07:34 > 1:07:37Because a poule au pot is not roasted and normally

1:07:37 > 1:07:41it's served with a sauce gribiche, which is a tradition of it,

1:07:41 > 1:07:44and you use as well, collect the bouillon and some of the veg.

1:07:44 > 1:07:46But a little bit differently, this one,

1:07:46 > 1:07:49because there's a touch of Asian, if we can say that.

1:07:49 > 1:07:51So that's the lime zest. Yeah.

1:07:51 > 1:07:55You've got some finely chopped...

1:07:55 > 1:07:58lemon grass. Yeah. That's hot.

1:08:00 > 1:08:01Wow.

1:08:05 > 1:08:08Do you want coriander leaves? Yes, please.

1:08:11 > 1:08:13Now this, a little bit more, please.

1:08:15 > 1:08:17Touch of salt, sea salt in here.

1:08:20 > 1:08:23And to finish, a little bit of olive oil.

1:08:23 > 1:08:25Which one? Which one?

1:08:25 > 1:08:26The big one, that's it.

1:08:26 > 1:08:29Just a little bit. I love fresh olive oil in dishes.

1:08:31 > 1:08:33So give us the name of this dish.

1:08:33 > 1:08:37Roasted and poached chicken with lemon grass, coriander

1:08:37 > 1:08:40and making a lovely broth with it. That's what it is.

1:08:45 > 1:08:49Mm-mm-mm! OK. It sounds incredible.

1:08:49 > 1:08:51Certainly smells good, doesn't it?

1:08:51 > 1:08:54I can imagine. OK. That lemon grass right at the end.

1:08:54 > 1:08:56Looks like that crazy water that you use.

1:08:56 > 1:08:58LAUGHTER

1:08:58 > 1:09:02You might need a spoon for that one! Yes, yes! Let's get this...

1:09:02 > 1:09:04That lemon grass right at the last minute.

1:09:04 > 1:09:07Yeah, it's just bringing a bit of freshness in the dish.

1:09:07 > 1:09:10But you've got to really finely slice it, that's the key, isn't it? Yes.

1:09:10 > 1:09:12Tender bit of it, and... Do you know what?

1:09:12 > 1:09:15OK, everybody today has brought their A game.

1:09:15 > 1:09:16I don't know if...

1:09:16 > 1:09:19No, I don't know if it's because I'm here, but everybody...

1:09:19 > 1:09:20LAUGHTER

1:09:20 > 1:09:22But of course! It's all about you.

1:09:22 > 1:09:26Do you know what? I just want to lay the cards out, but no, this is...

1:09:26 > 1:09:27Thank you very much.

1:09:27 > 1:09:30Very nice, very nice. I didn't shake your hand, sir. Didn't you? No.

1:09:30 > 1:09:34We need some wine to go with this, so let's see what Olly Smith has chosen

1:09:34 > 1:09:36to go with Daniel's brilliant broth.

1:09:57 > 1:10:00With Daniel's gorgeous chicken broth laced with lovely lemon grass,

1:10:00 > 1:10:03you might be tempted to go for a highly floral wine

1:10:03 > 1:10:09such as this Feteasca Regala from Romania. It's an absolute bargain.

1:10:09 > 1:10:12However, when I tasted it with the dish,

1:10:12 > 1:10:14it was just a touch too light,

1:10:14 > 1:10:17and pipped to the post by a richer contender, so I'm selecting

1:10:17 > 1:10:22this extra special Viognier, fit for a podium finish in pole position.

1:10:24 > 1:10:28This wine comes from France's sunny Languedoc in the Avignon region,

1:10:28 > 1:10:31which is perfect for ripening peachy Viognier.

1:10:31 > 1:10:33Thanks to its thick skin,

1:10:33 > 1:10:37Viognier actually needs a lot of sunshine to unleash its apricot zing

1:10:37 > 1:10:41for which it's famed and which pairs so brilliantly with aromatic dishes

1:10:41 > 1:10:42like this one.

1:10:44 > 1:10:45Oh, yummy!

1:10:45 > 1:10:47That's like an everlasting pit stop.

1:10:47 > 1:10:50The herbs in this dish are the lead flavours -

1:10:50 > 1:10:52that's the lemon grass, coriander and thyme,

1:10:52 > 1:10:54and it's a winning combination

1:10:54 > 1:10:57with Viognier's subtle, scented fragrance.

1:10:57 > 1:10:59Then of course there's the texture of the chicken,

1:10:59 > 1:11:03and that is the perfect team-mate with Viognier's plump texture.

1:11:03 > 1:11:06And finally, you've got the carrot that's chopped through the broth

1:11:06 > 1:11:08and adds a gentle sweetness.

1:11:08 > 1:11:12Spot-on to allow Viognier's mellow fruitiness to score.

1:11:12 > 1:11:16Daniel, here's to your champion chicken! Cheers!

1:11:18 > 1:11:20Cheers indeed. What do you think? Mmm.

1:11:20 > 1:11:23I think ?7.25, bit of a bargain. I'm a great lover of Viognier,

1:11:23 > 1:11:29so for me, it's perfect and I think it's fresh enough.

1:11:29 > 1:11:31There's a little bit of scent of all what is in the dish,

1:11:31 > 1:11:35it's not too lemony, although, which is better, I think.

1:11:35 > 1:11:37It's elegant and I really like it.

1:11:37 > 1:11:40You started off along the line with roast chicken but this is fantastic.

1:11:40 > 1:11:43I normally have this with a simple roast chicken. It's lovely.

1:11:43 > 1:11:45Fabulous. Happy with that? Incredible. Very homely,

1:11:45 > 1:11:47comfort food for this time of the year.

1:11:47 > 1:11:50Daniel, you've done well. Thank you very much. Cheers.

1:11:50 > 1:11:53So will Richard get his idea of Food Heaven - that's smoked haddock,

1:11:53 > 1:11:55Scotch egg with curry mayonnaise, or Food Hell -

1:11:55 > 1:11:58a panna cotta with mini doughnuts and orange jelly?

1:11:58 > 1:12:00Now, we're going to let fate decide today,

1:12:00 > 1:12:02and you can find out exactly how

1:12:02 > 1:12:05after we take a trip to South America - Argentina, to be precise -

1:12:05 > 1:12:07to meet up with a certain John Torode.

1:12:07 > 1:12:09He's raising the stakes today - literally,

1:12:09 > 1:12:13with a distinctly different kind of beefy barbecue.

1:12:13 > 1:12:15Try saying that after three glasses of that.

1:12:15 > 1:12:17LAUGHTER

1:12:34 > 1:12:38I think this is what Argentina was supposed to be like in my mind,

1:12:38 > 1:12:41this sort of Latin American architecture,

1:12:41 > 1:12:47very sort of Spanish feel, wide open spaces, horses, cattle,

1:12:47 > 1:12:50but what I didn't expect is how verdant it is.

1:12:50 > 1:12:53It's every shade of green.

1:12:53 > 1:12:56You understand now why the cattle love it so much -

1:12:56 > 1:13:00lots of grass, no hills, a bit of shade...

1:13:01 > 1:13:03They must have a happy life out here.

1:13:09 > 1:13:13So this just seems to me the most basic barbecue in the whole world,

1:13:13 > 1:13:18because we are used to putting steaks on barbecues.

1:13:18 > 1:13:21These guys actually have a fire and that's it.

1:13:21 > 1:13:23Now THAT'S a recipe!

1:13:23 > 1:13:28Light a fire, stake a side of beef over it and roast for three hours.

1:13:31 > 1:13:35Up at the house, the head cook, Oscar's wife Rosa,

1:13:35 > 1:13:37is busy with the starters.

1:13:39 > 1:13:43Hey, Rosa. Si. What are we making?

1:13:48 > 1:13:50Rosa is making empanadas,

1:13:50 > 1:13:53Argentina's favourite little pasties.

1:13:58 > 1:14:02Once the onions and the red peppers are softened,

1:14:02 > 1:14:05Rosa adds the mince, then comes the seasoning.

1:14:07 > 1:14:09SHE SPEAKS IN SPANISH

1:14:09 > 1:14:11Pimiento rojo? Claro.

1:14:11 > 1:14:12(Paprika!)

1:14:13 > 1:14:17So you're going to put little green onions in, and they go in last.

1:14:22 > 1:14:24OK, what I can understand, the meat's going to cook

1:14:24 > 1:14:27and these will go in afterwards to give some texture and more flavour,

1:14:27 > 1:14:30instead of garlic. So as you continue to chop,

1:14:30 > 1:14:33I suppose I should make an empanada myself.

1:14:33 > 1:14:36Eh... So you're going to do empanada carne?

1:14:36 > 1:14:37SHE SPEAKS IN SPANISH

1:14:37 > 1:14:41'Regardless of the language barrier, Rosa loves a chat.'

1:14:42 > 1:14:43And me?

1:14:43 > 1:14:47Me? I make empanada verdura. De verdura.

1:14:51 > 1:14:55'In short, my empanadas will be basically the same as Rosa's.

1:14:55 > 1:14:58'I'm simply substituting the meat for cheese and spinach.'

1:14:58 > 1:15:00Pimiento?

1:15:00 > 1:15:01Pimienta...

1:15:01 > 1:15:03'Rosa's filling looks ready.'

1:15:03 > 1:15:06If you look at it now, it's almost like it's made its own gravy,

1:15:06 > 1:15:10but it's not fine, like mince. It's actually big lumpy bits. Look.

1:15:10 > 1:15:14'So Rosa transfers some of hers into a bowl to cool.

1:15:14 > 1:15:17'She also seems in a hurry to start my veggie ones.'

1:15:19 > 1:15:20Just, just calm.

1:15:20 > 1:15:24I've got to finish. Si. OK? Mix...

1:15:25 > 1:15:28Just...piano, piano, gaucho.

1:15:28 > 1:15:31So in my mix so far, I've got some onions and peppers,

1:15:31 > 1:15:33some spring onions and spinach.

1:15:33 > 1:15:36Add to that lots and lots of cheese.

1:15:36 > 1:15:40You like this? Muy bueno. Bueno? Muy bueno.

1:15:40 > 1:15:44'Now for the real masterclass - the challenge of encasing your filling

1:15:44 > 1:15:50'in the pastry disc, a skill which Rosa makes look like child's play.

1:15:50 > 1:15:51'As for me...'

1:15:52 > 1:15:55First...

1:15:56 > 1:15:58Si, si, si. Si? Muy bien.

1:15:58 > 1:15:59Like that?

1:16:04 > 1:16:05Yeah?

1:16:05 > 1:16:07SHE SPEAKS IN SPANISH

1:16:07 > 1:16:08OK. So they go...

1:16:10 > 1:16:11Muy bien.

1:16:11 > 1:16:14A-ha! I got a "muy bien"!

1:16:14 > 1:16:17So how many empanadas does the average person eat?

1:16:23 > 1:16:24Perfecto!

1:16:24 > 1:16:27Perfecto? Perfect! Yes!

1:16:29 > 1:16:33'Rosa crimps her meat empanadas differently to identify them,

1:16:33 > 1:16:36'while mine get an egg wash and are popped into the oven.'

1:16:39 > 1:16:41JOHN:

1:16:46 > 1:16:49'And so we have it - Rosa's fried meat empanadas

1:16:49 > 1:16:53'and my baked veggie ones, ready for the gauchos, who are outside

1:16:53 > 1:16:57'whiling away the time the way I'd imagine they always have.

1:16:58 > 1:17:02'This asado is pretty different from the one I had in Buenos Aires,

1:17:02 > 1:17:05'but there's one thing that appears at every asado - chimichurri,

1:17:05 > 1:17:07'and it's my turn to make it.'

1:17:07 > 1:17:11And it's pretty simple, not made up of very many ingredients at all.

1:17:11 > 1:17:12Salt first...

1:17:12 > 1:17:16And over the top of that we're going to put some hot water.

1:17:16 > 1:17:18Some dried parsley.

1:17:20 > 1:17:22Some dried chilli.

1:17:22 > 1:17:23Some vinegar.

1:17:25 > 1:17:26A little bit of oil.

1:17:28 > 1:17:30Pepper.

1:17:30 > 1:17:32I'll leave that to sit for a second,

1:17:32 > 1:17:35and it all starts to come together pretty quickly.

1:17:36 > 1:17:41So the story goes that this sauce actually comes from English soldiers

1:17:41 > 1:17:42who came here in the early 1800s

1:17:42 > 1:17:45and they were saying, "Give me curry, give me curry."

1:17:45 > 1:17:48They wanted something spicy like they had in the days of the Raj

1:17:48 > 1:17:49in places like India

1:17:49 > 1:17:52and that was translated instead of "give me curry" to "chimichurri",

1:17:52 > 1:17:55and chimichurri has stuck as the sauce.

1:17:55 > 1:17:56I like a bit more freshness,

1:17:56 > 1:17:59so I'm going to add a load of chopped parsley and I think

1:17:59 > 1:18:02this is going to be perfect with that big hunk of meat

1:18:02 > 1:18:06that's sitting there slowly cooking away with the gauchos.

1:18:06 > 1:18:07Look at that.

1:18:10 > 1:18:11Give me curry - chimichurri.

1:18:14 > 1:18:18'Before I get stuck into the main event, there's wine.

1:18:18 > 1:18:20'And Rosa's empanadas.'

1:18:20 > 1:18:21THEY LAUGH

1:18:24 > 1:18:30My first taste of Argentinian grass-fed beef straight off the pampas.

1:18:32 > 1:18:35As I've dreamt about for many, many years.

1:18:35 > 1:18:37It looks amazing.

1:18:40 > 1:18:44It tastes like real beef. It's smoky.

1:18:44 > 1:18:45That's...

1:18:47 > 1:18:48..heart-thumping stuff.

1:18:50 > 1:18:53Eating like this is a rare privilege.

1:18:53 > 1:18:56It's so authentic and one thing is really clear -

1:18:56 > 1:18:59a gaucho is only as good as his knife.

1:19:06 > 1:19:09And there'll be more from John's trip to Argentina next week.

1:19:09 > 1:19:11Right, it's time to find out

1:19:11 > 1:19:14whether Richard will be facing Food Heaven or Food Hell.

1:19:14 > 1:19:17Food Heaven would be this amazing piece of haddock, smoked haddock.

1:19:17 > 1:19:18Absolutely. Not really a fishcake,

1:19:18 > 1:19:21more like a Scotch egg/fishcake, really.

1:19:21 > 1:19:23We can do that, we can do that. We can do that.

1:19:23 > 1:19:25Well, these three can do it for us

1:19:25 > 1:19:27with some nice curried mayonnaise to go with it.

1:19:27 > 1:19:30Deep-fried, nice little crispy breadcrumb on the side of it.

1:19:30 > 1:19:34Food Hell, of course, a big pile of cream, classic panna cotta.

1:19:34 > 1:19:37Gennaro's favourite dessert, panna cotta,

1:19:37 > 1:19:40lovely Italian sort of dish flavoured with vanilla,

1:19:40 > 1:19:42we've got some orange in there as well,

1:19:42 > 1:19:46nice little jelly to go with it, and some home-made doughnuts. OK.

1:19:46 > 1:19:48Now, I said at the beginning of this

1:19:48 > 1:19:51it wasn't up to these guys to decide, or our viewers at home

1:19:51 > 1:19:56because we're going to let fate decide, the start of 2016. Over here.

1:19:56 > 1:19:59OK. Now this, of course, because we're not live today,

1:19:59 > 1:20:03we're going to let fate decide in the shape of two balloons. Two balloons.

1:20:03 > 1:20:05So I'll get the balloons. OK.

1:20:05 > 1:20:08That's that one. Then we've got another one. OK.

1:20:08 > 1:20:11Which is in here. Absolutely.

1:20:11 > 1:20:14So, inside these two balloons...

1:20:16 > 1:20:19Now, you've got to pick a balloon to decide. Which one do you want?

1:20:19 > 1:20:23I'm going to go with that one. That one? There's the pin. Off you go.

1:20:23 > 1:20:26You going to be OK? Hit the balloon.

1:20:26 > 1:20:27Hey!

1:20:27 > 1:20:29OK. Where's that gone?

1:20:29 > 1:20:32And it says nothing! Oh, he's got it over there!

1:20:32 > 1:20:35I'm going to check it, because I don't trust you. Right...

1:20:35 > 1:20:37HE GASPS

1:20:37 > 1:20:38That's right!

1:20:38 > 1:20:39CHEERING

1:20:39 > 1:20:41Yeah, that's right! Just to prove a point...

1:20:41 > 1:20:44Yeah, let's prove that point. Yeah, yeah...

1:20:46 > 1:20:49OK. No, good choice, good choice.

1:20:49 > 1:20:52Yeah, yeah. Shall we get cooking? Yeah, let's do it.

1:20:52 > 1:20:54Let's get cooking. With the help of these lot,

1:20:54 > 1:20:56so we'll lose everything that's got cream in it, out of the way.

1:20:56 > 1:21:00First thing we're going to do is get the haddock on the go. There we go.

1:21:00 > 1:21:01That does look like milk, though.

1:21:01 > 1:21:04Because we're going to poach a little bit. You're not going to eat it. OK.

1:21:04 > 1:21:06We're going to take this out afterwards.

1:21:06 > 1:21:09Just checking, cos I know what that looks like.

1:21:09 > 1:21:10So we're going to basically poach it

1:21:10 > 1:21:13and then this is just to cook the haddock, that's all it is.

1:21:13 > 1:21:15That's all it is. We're going to flake it.

1:21:15 > 1:21:17So basically what we're going to do is poach this.

1:21:17 > 1:21:20Gennaro, if you can... I've got it! Let me get out of your way, sir!

1:21:20 > 1:21:23You're going to do the quails' eggs. Soft boiled, out, peeled, lovely.

1:21:23 > 1:21:26Monica has got the mayonnaise, so if you could do me the potatoes,

1:21:26 > 1:21:29that would be great. I feel like I'm just dancing around everybody.

1:21:29 > 1:21:31All right, stay there.

1:21:31 > 1:21:34Now, for somebody just tuning in, of course,

1:21:34 > 1:21:37you're celebrating nearly a year in the Square. Absolutely, yes.

1:21:37 > 1:21:39Literally a month, it will be a year.

1:21:39 > 1:21:44I came in on the live show in February of last year and yeah...

1:21:44 > 1:21:48Straight into a live show, as well. You know, like a treadmill

1:21:48 > 1:21:51and you've just got to jump on, it's already running? Yeah.

1:21:51 > 1:21:54And they had a big crane shot and they said, "Now."

1:21:54 > 1:21:57And that was it and I had to do a scene. Luckily I wasn't speaking,

1:21:57 > 1:21:59though, I never had a speaking line to open the show.

1:21:59 > 1:22:00My speaking line was later.

1:22:00 > 1:22:03So what do you have to do in terms of an interview for that?

1:22:03 > 1:22:06Obviously you have to act the part. What do you have to do?

1:22:06 > 1:22:09Had they written something for you or with you in mind?

1:22:09 > 1:22:13Well, OK, so when you audition, the audition is quite loose.

1:22:13 > 1:22:17They give you a script and they basically say, "Act it now"

1:22:17 > 1:22:19and you don't really know, you get a little basis,

1:22:19 > 1:22:21but you don't really know too much about the character.

1:22:21 > 1:22:24When I saw the character, I said, "Whoever gets this role,"

1:22:24 > 1:22:26cos remember, I didn't think I was going to get it,

1:22:26 > 1:22:28I said, "Whoever gets this role is going to be big"

1:22:28 > 1:22:31and now I'm here cooking. Yeah, cooking!

1:22:31 > 1:22:32So, the potatoes are nearly ready,

1:22:32 > 1:22:35and then what you're going to be doing, Richard,

1:22:35 > 1:22:37is passing the potatoes through a potato ricer.

1:22:37 > 1:22:38OK, how do we do that?

1:22:38 > 1:22:42This is a potato ricer. Yeah. They're throwing potatoes at me! Pardon!

1:22:42 > 1:22:44And it's putting it in and crushing them. You push them in,

1:22:44 > 1:22:47press, squeeze, done. OK.

1:22:47 > 1:22:50Just keep repeating the process until all those are in there.

1:22:50 > 1:22:53All right, we can do that. Cooking on gas now. Yeah! Sorted.

1:22:53 > 1:22:57Right, and inside this fishcake, we're going to use flour, egg...

1:22:57 > 1:22:59Flour, egg and breadcrumbs. We've got our fish.

1:22:59 > 1:23:02It's all right, I've got this, you don't need to worry about this. OK.

1:23:02 > 1:23:04Yeah. He's on it. I've got this.

1:23:06 > 1:23:08How many eggs you need, James?

1:23:08 > 1:23:11Gennaro, how are you doing? OK. I need about six.

1:23:11 > 1:23:14Six? Can we do it with two? Can you do two?

1:23:14 > 1:23:17LAUGHTER

1:23:17 > 1:23:21I'm still working on this! What are you doing? Shall I do the other one?

1:23:21 > 1:23:22Yeah, you do the other one.

1:23:22 > 1:23:24Just not good enough, mate, it's not good enough!

1:23:24 > 1:23:27You knew I was coming. What are you doing at the sink?

1:23:29 > 1:23:32I want to soft boil it.

1:23:32 > 1:23:35Eh? You want to sort boil this, it's not easy!

1:23:35 > 1:23:38No, just... Why did you give me this hard job to do it?

1:23:38 > 1:23:43Can you do it over here so people can see? Yeah, all right. All right.

1:23:43 > 1:23:46LAUGHTER

1:23:46 > 1:23:49OK, let's have a look, OK!

1:23:49 > 1:23:51It's OK like this.

1:23:53 > 1:23:57Why do you give me this... MONICA: First time doing this? Sorry?

1:23:57 > 1:24:00Look, it's two of us that can't beat one.

1:24:01 > 1:24:03There you go, sir.

1:24:03 > 1:24:05Thank you very much. No worries.

1:24:05 > 1:24:08So we've got our potatoes. What I'm going to do is wash my hands.

1:24:08 > 1:24:09Yeah, wash your hands!

1:24:09 > 1:24:11LAUGHTER

1:24:11 > 1:24:15A bit of the curry powder, bit of lemon. And then we season it up.

1:24:15 > 1:24:19So what we're going to do is take...

1:24:19 > 1:24:21We've made progress here. Yeah, we've done one and a half!

1:24:21 > 1:24:23Right, we're going to take this mixture

1:24:23 > 1:24:25and quite quickly we need those eggs,

1:24:25 > 1:24:27because what we do is basically

1:24:27 > 1:24:30just take a little piece of this mixture. You want to take a bit? OK.

1:24:30 > 1:24:32About that much.

1:24:32 > 1:24:36And then we take a peeled quail's egg, which just so happens

1:24:36 > 1:24:39that I've actually done about six of these already.

1:24:39 > 1:24:40Thank God for that!

1:24:40 > 1:24:43I've got them all done because I anticipated this happening,

1:24:43 > 1:24:47so I've peeled six - already done. And now you tell me!

1:24:47 > 1:24:50We have two. Yeah, there's another two.

1:24:50 > 1:24:53So then you take the flour. Yeah.

1:24:53 > 1:24:55He's got enough. Has he got enough?

1:24:55 > 1:24:57Then the egg. OK.

1:24:57 > 1:25:01And then the breadcrumbs. Right? OK.

1:25:01 > 1:25:02Now, what's...

1:25:04 > 1:25:06What Daniel will do is hopefully

1:25:06 > 1:25:09take our ones that we've got in the breadcrumbs,

1:25:09 > 1:25:12if you can roll them around and then deep fat fry them, Daniel.

1:25:12 > 1:25:14Yeah. We're going to take about four altogether.

1:25:14 > 1:25:16I'm going to wash my hands again.

1:25:16 > 1:25:19So the flour, roll them in there. Yeah. Flour.

1:25:19 > 1:25:21How are we doing with the mayonnaise?

1:25:21 > 1:25:23Monica, explain how to make mayonnaise. Off you go.

1:25:23 > 1:25:25So mayonnaise, we've got some egg yolks in there.

1:25:25 > 1:25:28There's some curry powder that's being mixed up with the vinegar

1:25:28 > 1:25:30and then... Lemon, lemon!

1:25:30 > 1:25:34And squeeze a lemon at the end, yes, and the oil just as it's blitzing.

1:25:34 > 1:25:37It's my first time, I have to say, I've made a mayo like this, James,

1:25:37 > 1:25:39so a bit worried. Best chef in the world!

1:25:39 > 1:25:42And Gennaro, the best chef in the... No, you are! Oh, sorry.

1:25:42 > 1:25:45Gennaro apparently is teaching me how to make it.

1:25:45 > 1:25:46It's going to be amazing.

1:25:46 > 1:25:49Enough, enough! Enough? Thank you.

1:25:49 > 1:25:53If you can dress me up a little salad with some lemon

1:25:53 > 1:25:57and a bit of oil, please, chef, thank you very much.

1:25:57 > 1:25:59And then, in we go with our...

1:25:59 > 1:26:01I'm just going to check what's going on here.

1:26:01 > 1:26:03Yeah, looks good, all right.

1:26:03 > 1:26:07OK, chef. So in we go with the...

1:26:07 > 1:26:08the little eggs.

1:26:10 > 1:26:14And then what we're going to do is grab a plate on here.

1:26:20 > 1:26:23Two. Two. OK, let's move all this stuff from here.

1:26:23 > 1:26:25Take them out before they blow up.

1:26:27 > 1:26:28That's it. Thank you.

1:26:30 > 1:26:33We've got a nice salad.

1:26:33 > 1:26:35Bit of salt on them? Yeah, little salt.

1:26:35 > 1:26:39Ladies and gentlemen, you too could employ your own chefs like this.

1:26:39 > 1:26:40LAUGHTER

1:26:40 > 1:26:43And then you've got... Work experience is quite cheap, actually.

1:26:43 > 1:26:47And then the idea is you cut one of these. Yeah?

1:26:47 > 1:26:50You have to work your way up, guys, you have to work your way up.

1:26:50 > 1:26:53You've got to just start with these guys.

1:26:54 > 1:26:56And there you have it.

1:26:56 > 1:27:01Your deep-fried kind of fish Scotch egg kind of thing. OK.

1:27:01 > 1:27:06Tell me what do you think. Can I move it here, closer to me? Dive in.

1:27:06 > 1:27:08OK, guys. Right, to go with this

1:27:08 > 1:27:12Olly has chosen a Lot Series Bushvine Chenin Blanc 2015,

1:27:12 > 1:27:17priced at ?9.99 from Aldi, this one.

1:27:17 > 1:27:19Go for it, go for it, go for it.

1:27:20 > 1:27:21Everybody's diving!

1:27:21 > 1:27:24Those eggs were expertly peeled.

1:27:24 > 1:27:26Today was a good day. Today was a good day?

1:27:26 > 1:27:29Today was a good day. The last dish raised the game again?

1:27:29 > 1:27:32This is...the creme de la creme. Yeah. Right here.

1:27:32 > 1:27:34And what wine is this? Since I drink wine now.

1:27:34 > 1:27:37LAUGHTER

1:27:37 > 1:27:40This is the white one. This is the white wine? This is the white wine.

1:27:40 > 1:27:45OK, what year is this? This is relatively new. What is this, 2015?

1:27:45 > 1:27:462015. Good year, good year.

1:27:49 > 1:27:52Mmm. Yeah, I like the way it hits the palate.

1:27:52 > 1:27:55Sante. Cheers. Cheers. Sante. Sante.

1:27:55 > 1:27:57See, the worrying part of this,

1:27:57 > 1:28:00you said things have increased throughout the whole show

1:28:00 > 1:28:04and you know who was cooking first? Anyway...

1:28:04 > 1:28:06Well, that's all today on Saturday Kitchen.

1:28:06 > 1:28:08Thanks to the brilliant Gennaro Contaldo,

1:28:08 > 1:28:11Monica Galetti and Daniel Galmiche, also to Richard Blackwood.

1:28:11 > 1:28:14Cheers to Olly Smith for the great wine choices. This one's a cracker.

1:28:14 > 1:28:17Remember, all the recipes are, as always, on our website.

1:28:17 > 1:28:19Go to bbc.co.uk/saturdaykitchen

1:28:19 > 1:28:21It's business as usual next week.

1:28:21 > 1:28:24We're back live with more sensational recipes for you, but in the meantime,

1:28:24 > 1:28:27have a great day and enjoy the rest of your weekend, and happy 2016.

1:28:27 > 1:28:29Bye for now. Happy New Year!