03/09/2016

0:00:02 > 0:00:05Good morning. I'm Jason Atherton and this is Saturday Kitchen.

0:00:25 > 0:00:27Welcome to the show.

0:00:27 > 0:00:29I'm in charge of the Saturday Kitchen hobs today

0:00:29 > 0:00:31and I've got two brilliant guest chefs.

0:00:31 > 0:00:34He's based in Birmingham and has an award-winning way with spice -

0:00:34 > 0:00:35it's Aktar Islam.

0:00:35 > 0:00:37And the man who held three Michelin stars and inspired

0:00:37 > 0:00:40many of the world's top chefs - the great Pierre Koffmann.

0:00:40 > 0:00:42Good morning to you both. BOTH: Good morning.

0:00:42 > 0:00:44Aktar, have you got something spicy for me?

0:00:44 > 0:00:46I have. We've got some lovely lamb cutlets

0:00:46 > 0:00:49we're going to put in a traditional tandoori marinade.

0:00:49 > 0:00:52Nice and spicy for Chef. And we've got some pearl barley,

0:00:52 > 0:00:54which we're going to toss some greens through,

0:00:54 > 0:00:57a little bit of curry spice and a bit of lime to finish off.

0:00:57 > 0:01:00It's a lovely combination, really works. Great.

0:01:00 > 0:01:02And, Pierre, the last time we worked together

0:01:02 > 0:01:04was at the old La Tante Claire many years ago

0:01:04 > 0:01:05when you were chasing your third star

0:01:05 > 0:01:08and chasing me round the kitchen. You were a young man.

0:01:08 > 0:01:11Looking forward to cooking with you today. What have you got for us?

0:01:11 > 0:01:13I've got maybe a dish you already know.

0:01:13 > 0:01:17It is fillet of British venison with a French sauce,

0:01:17 > 0:01:20or French-Swiss, with a chocolate, red wine and raspberry sauce.

0:01:20 > 0:01:23Sounds amazing! And there's more great food from Rick Stein,

0:01:23 > 0:01:26the Hairy Bikers, Ken Hom and James Martin,

0:01:26 > 0:01:28in our picks from the BBC archive.

0:01:28 > 0:01:31But our special guest today made one of the most dramatic soap exits

0:01:31 > 0:01:34of all time - being crushed by the falling chimney

0:01:34 > 0:01:35of the Woolpack pub in Emmerdale.

0:01:35 > 0:01:39She recently revealed her passion for food in Celebrity MasterChef

0:01:39 > 0:01:41and now, she's hosting a brand-new BBC cooking series

0:01:41 > 0:01:43of her own - Yes Chef.

0:01:43 > 0:01:45Welcome to Saturday Kitchen, Sheree Murphy.

0:01:45 > 0:01:48CHEERING AND APPLAUSE

0:01:48 > 0:01:50Hi, how are you? Sheree, welcome to the show. How are you? I'm good.

0:01:50 > 0:01:53Thank you for having me. Pleasure to have you.

0:01:53 > 0:01:56So, you've gone from acting to full-time foodie. Yes.

0:01:56 > 0:01:59How did that happen? Er, I don't know.

0:01:59 > 0:02:01Well, I did MasterChef last year,

0:02:01 > 0:02:04I'm a mum of four, so I'm always cooking at home.

0:02:04 > 0:02:09I have a real passion for food, I love food. I love NICE food.

0:02:09 > 0:02:12So, I got the opportunity to present this show

0:02:12 > 0:02:16and it's a fantastic show - I have to say so, myself - but it's great.

0:02:16 > 0:02:19What's it like working with Pierre? Amazing! He's like...

0:02:19 > 0:02:22You can feel his presence when he walks into the room. Oh, yes!

0:02:22 > 0:02:25A lot of chefs were, literally... shaking,

0:02:25 > 0:02:27when they had to cook for him. Been there!

0:02:27 > 0:02:30He's my sidekick, so it was amazing working with him.

0:02:30 > 0:02:33We're here to cook your food heaven or food hell. Yes.

0:02:33 > 0:02:36What would your food heaven be? Anything Japanese.

0:02:36 > 0:02:38I love going to Japanese restaurants.

0:02:38 > 0:02:42I don't cook Japanese food at home, so anything Japanese I love.

0:02:42 > 0:02:46Um, hell... Probably... I don't like saffron.

0:02:46 > 0:02:49How can you not like saffron? Come on. I know.

0:02:49 > 0:02:51I'm not a big fan of saffron. It's the Gucci handbags of food.

0:02:51 > 0:02:54How can you not like saffron? It's amazing. I know!

0:02:54 > 0:02:56Well, you can convince me today that I'm going to like it.

0:02:56 > 0:03:00Sheree has asked for Japanese-style cod or something with saffron.

0:03:00 > 0:03:01For food heaven, I'm going to make

0:03:01 > 0:03:04one of the most famous Japanese fish dishes of all time -

0:03:04 > 0:03:06miso-marinated cod.

0:03:06 > 0:03:08The cod is brushed in miso, lime juice and pan-fried.

0:03:08 > 0:03:11I serve it with salad, made with avocado, nashi pear, baby turnips,

0:03:11 > 0:03:15radish and cucumber, all tossed in an amazing tofu dressing.

0:03:15 > 0:03:17Or Sheree could be facing her food hell - saffron.

0:03:17 > 0:03:20I could use it to make a Corsican-style fish stew.

0:03:20 > 0:03:22I'll add the saffron to a soup

0:03:22 > 0:03:24made with shallots, red pepper, celery, chicken stock.

0:03:24 > 0:03:26I'll add mussels, pieces of pollack

0:03:26 > 0:03:29and serve it on rounds of crispy fried bread.

0:03:29 > 0:03:31As always, we find out what Sheree gets at the end of the show.

0:03:31 > 0:03:34Sheree, are you hungry? I'm starving. Great! Let's cook!

0:03:36 > 0:03:38Aktar, over to you. What have you got for us today?

0:03:38 > 0:03:42We've got some amazing lamb chops, which have been marinated

0:03:42 > 0:03:43in this tandoori marinade.

0:03:43 > 0:03:47So, we've got a tandoori spice mix, which you can buy off the shelf.

0:03:47 > 0:03:50Is it better to do ones at home?

0:03:50 > 0:03:52There's quite a lot that goes into it. Is it?

0:03:52 > 0:03:54So, for this recipe, it's fantastic.

0:03:54 > 0:03:56With a lot of Indian food, as well,

0:03:56 > 0:03:58people get daunted by the amount of spices that go on.

0:03:58 > 0:04:01But here, you've got your tandoori spice mix, your chilli powder,

0:04:01 > 0:04:03cracked coriander seeds and salt. That's it.

0:04:03 > 0:04:05That's all you need spicewise.

0:04:05 > 0:04:08Do you toast them off, or do you put them straight in?

0:04:08 > 0:04:10Straight in cos it's going into a really hot oven,

0:04:10 > 0:04:12so it's going to go through that toasting process anyway.

0:04:12 > 0:04:16First, I'll get these lamb cutlets starting to fry off anyway.

0:04:16 > 0:04:19We try and give it a minute or so either side.

0:04:20 > 0:04:23Yeah. How long do they cook for?

0:04:23 > 0:04:26A minute on either side, then into the oven

0:04:26 > 0:04:29for about three to four minutes and we should be good.

0:04:29 > 0:04:32Whilst that's having its first minute, I'll get some gloves on.

0:04:32 > 0:04:35Uh-huh. You were on Great British Menu a few years ago.

0:04:35 > 0:04:37You did very well. I did about three series.

0:04:37 > 0:04:39And now you've gone onto great things.

0:04:39 > 0:04:42You're opening your fourth restaurant soon?

0:04:42 > 0:04:44We've done our fourth restaurant last year,

0:04:44 > 0:04:48so we're moving onto our fifth and sixth, hopefully.

0:04:48 > 0:04:50So, so far, the spices have gone in.

0:04:50 > 0:04:52We've got some garlic and ginger paste -

0:04:52 > 0:04:55equal proportions of garlic and ginger blitzed down.

0:04:55 > 0:04:58Then we'll put a bit of lime juice into that. Yeah.

0:04:58 > 0:05:02Tell me about your new restaurant. What's it called? Quash and Nosh?

0:05:02 > 0:05:06It's called Nosh Quaff - "to eat and drink", yeah.

0:05:06 > 0:05:08So, were you a bit drunk when you came up with that name?

0:05:08 > 0:05:11Well, there are a lot of drinks involved with the whole thing.

0:05:11 > 0:05:12We've got a great bar there,

0:05:12 > 0:05:15so there's a lot of drinking involved with that concept.

0:05:15 > 0:05:18It's one of those unusual names that most people remember,

0:05:18 > 0:05:21so it's worked really well for us.

0:05:21 > 0:05:24It's all based on the Americana theme,

0:05:24 > 0:05:26so taking American food and giving it a bit of love.

0:05:26 > 0:05:29Do you want me to whip up this yoghurt? Yeah, whip it up.

0:05:29 > 0:05:32We're going to combine that with the chaat masala

0:05:32 > 0:05:35and the cucumber that you've just chopped up.

0:05:35 > 0:05:37So with that marinade, I've just mixed it all together...

0:05:37 > 0:05:40Do you want me to whip it up or just beat it?

0:05:40 > 0:05:43Just beat it with whatever you've got, Chef. I've got a spoon.

0:05:43 > 0:05:47What I'd normally do is... Why the glove?

0:05:47 > 0:05:50It's my nails, Chef. Your nails!

0:05:50 > 0:05:54No, you get... The colour from the tandoori marinade is quite...

0:05:54 > 0:05:58It can stick to your hands. It stains your hands. Exactly.

0:05:58 > 0:06:00It's all vanity, Chef, that's all. That's all right.

0:06:00 > 0:06:05We don't mind a bit of vanity. Well, you know... Is that enough?

0:06:05 > 0:06:07A bit more? That's perfect.

0:06:07 > 0:06:11Taste that and see if the chaat masala flavour has come through.

0:06:11 > 0:06:15You want it to be a quite sharp, cleansing flavour. Yeah.

0:06:16 > 0:06:19I've got these onions that I've cut into rounds that are going to serve

0:06:19 > 0:06:23as a bed for the lamb cutlets, once I turn them over.

0:06:24 > 0:06:28So, Harry, Premiership footballer, played for Australia.

0:06:28 > 0:06:34Yep. Is he crazy about barbecues and stuff? Er, yeah, I suppose.

0:06:34 > 0:06:37I think it's in their blood, isn't it, Australians.

0:06:37 > 0:06:39They love to barbecue everything. Mmm.

0:06:39 > 0:06:44Even... We had a Christmas out there and we had this big barbecue

0:06:44 > 0:06:47and, in the end, he put the turkey on the barbecue.

0:06:47 > 0:06:49It's like, Oh, my God.

0:06:49 > 0:06:50It's a bit extreme but, yeah,

0:06:50 > 0:06:53he is a bit passionate about his barbecues.

0:06:55 > 0:06:58So, we've julienned your...

0:06:58 > 0:07:01Well, we've chopped up your pepper and you want these into rings?

0:07:01 > 0:07:05Yes, Chef, if you get everything. What I'm doing here,

0:07:05 > 0:07:08I'm just going to rest these cutlets on top of those onions.

0:07:08 > 0:07:11I'm going to put it into the oven. Yeah.

0:07:11 > 0:07:15So, Aktar, are you looking at doing any more Great British Menu

0:07:15 > 0:07:19or anything like that? Um, no. Great British Menu was a fantastic series.

0:07:19 > 0:07:22You were very good on it. I made it to the Banquet, so...

0:07:22 > 0:07:25That's where we first met, actually. Yeah, that's right.

0:07:25 > 0:07:28I was your judge. Yes, quite a few years back.

0:07:28 > 0:07:31This year, I've just been concentrating on the business

0:07:31 > 0:07:35but there's a new series coming out with some great chefs on it

0:07:35 > 0:07:37and I'm really looking forward to watching it.

0:07:37 > 0:07:40It's nice to be on the other side as well.

0:07:40 > 0:07:43Absolutely. I tried one once and they said, "You coming back?"

0:07:43 > 0:07:44I said, "No chance.

0:07:44 > 0:07:48"I'm not having these young upstarts taking MY crown! It's all over."

0:07:48 > 0:07:50I should have followed your lead.

0:07:50 > 0:07:54I actually went back for a second and third bit of punishment.

0:07:54 > 0:07:57So, your... So, your new restaurant, Lasan...

0:07:57 > 0:08:00Sorry, your original restaurant. That's where it all started.

0:08:00 > 0:08:02What's the style of cuisine now?

0:08:02 > 0:08:05It's taking traditional Indian food and combining it

0:08:05 > 0:08:10with some techniques from... traditional European techniques

0:08:10 > 0:08:12and, essentially, best of British ingredients,

0:08:12 > 0:08:14and then just bringing that all together,

0:08:14 > 0:08:19without trying to lose the integrity of the Indian flavours. Yeah.

0:08:19 > 0:08:22That's where it all started and it's going extremely well

0:08:22 > 0:08:25and we've got a fantastic band of followers

0:08:25 > 0:08:29who've been supporting us for years, and it's just getting stronger.

0:08:29 > 0:08:31So, into the pan, we've got some cumin,

0:08:31 > 0:08:34which I've infused in some olive oil. Yeah.

0:08:34 > 0:08:36Got these shallot rounds which have gone in.

0:08:36 > 0:08:38I'm going to put a little knob of butter

0:08:38 > 0:08:42to soften these shallots off now. Yeah. That's for the pearl barley?

0:08:42 > 0:08:45That's for the pearl barley, yeah. What do you want with these?

0:08:45 > 0:08:47Just chopped up, the coriander? Very fine slice, Chef.

0:08:47 > 0:08:49They're going in at the end.

0:08:49 > 0:08:51I'm very particular about how I like my coriander sliced.

0:08:51 > 0:08:53All right, I'll stop then!

0:08:53 > 0:08:55How... How would you like it?

0:08:55 > 0:08:59What I tend to do is I tend to get it

0:08:59 > 0:09:02and I sort of get it really tight together.

0:09:02 > 0:09:06He'll kick me in the shins in a minute, Chef. Like parsley.

0:09:06 > 0:09:10Yeah, and then I like... Almost like saffron.

0:09:10 > 0:09:14I've got it. You can do the rest. There you go. Top man.

0:09:14 > 0:09:17So, I was reading a bit about you, Aktar.

0:09:17 > 0:09:20What I was most impressed with was the fact that, at such a young age,

0:09:20 > 0:09:23you went into your father's restaurant, which must have been...

0:09:23 > 0:09:26I started as a novice and then worked my way through

0:09:26 > 0:09:28and didn't have to prove anything

0:09:28 > 0:09:30cos my family knew nothing about food.

0:09:30 > 0:09:32But for you to go into your father's restaurant,

0:09:32 > 0:09:34that's really impressive, quite powerful stuff.

0:09:34 > 0:09:37Food's been a big part of our family, to be honest.

0:09:37 > 0:09:40Restaurant's been in the family for generations as well,

0:09:40 > 0:09:42so for me, it's quite a natural transition.

0:09:42 > 0:09:45I never felt that pressure. Growing up, I cooked at home with my mother.

0:09:45 > 0:09:48I'm one of five boys, so someone had to help my mum

0:09:48 > 0:09:51and that was me, so cooking was quite natural for me.

0:09:51 > 0:09:54What was it like taking over from your father?

0:09:54 > 0:09:55That must have been a huge pressure.

0:09:55 > 0:09:58There's a bit of pressure in it, but I enjoyed it.

0:09:58 > 0:10:01I was quite lucky cos it worked out really well.

0:10:01 > 0:10:05I took over the restaurant and it was an amazing success.

0:10:05 > 0:10:08And for me, that gave me the confidence

0:10:08 > 0:10:10to move on and do Lasan.

0:10:10 > 0:10:12I've put some curry powder in.

0:10:12 > 0:10:15What age were you when you did Lasan? 22. Wow, gosh. Yeah.

0:10:15 > 0:10:18So, we've got some pearl barley which has cooked off.

0:10:18 > 0:10:21We're going to toss that in now. Yeah.

0:10:23 > 0:10:25Anything else you need me to do?

0:10:25 > 0:10:27Do you want me to put the cucumber into the...?

0:10:27 > 0:10:29Yeah, you can mix it all together. Mix it all in there?

0:10:29 > 0:10:31Yeah, taste it, see what you think.

0:10:33 > 0:10:37Great. And we just get the greens in. And the lamb - how's it looking?

0:10:37 > 0:10:41The lamb - I'll go and check it in a second. Hopefully, that will be...

0:10:43 > 0:10:47So, is that all done, finished? That's it, yes. We're all done.

0:10:47 > 0:10:49I'll grab that lime, just in case we need a bit more.

0:10:54 > 0:10:56If you keep tossing that, I'll go and check that lamb for you.

0:10:56 > 0:11:00For people who are just discovering Indian food, if you like,

0:11:00 > 0:11:03or cooking with spices, how would you say they'd begin?

0:11:03 > 0:11:05What's, like, a beginner's course?

0:11:05 > 0:11:08I think the beginner's stuff is work with your basic spices.

0:11:08 > 0:11:10You've got your cumin, coriander,

0:11:10 > 0:11:14you've got chilli and turmeric.

0:11:14 > 0:11:17Work with those spices and you'll be all right, you know.

0:11:17 > 0:11:21The thing with Indian food, spices as well, it's very individual.

0:11:21 > 0:11:24It's what works for you and that's why there's so many variations.

0:11:24 > 0:11:28So, I'd say play with it, don't be scared of it.

0:11:28 > 0:11:31You can always just start again if it doesn't work. Yeah.

0:11:31 > 0:11:33Is there a particular dish you have to start with?

0:11:33 > 0:11:36Like the base of French cuisine,

0:11:36 > 0:11:37there's certain dishes you start with.

0:11:37 > 0:11:40With Indian food, is there something you have to master before you can

0:11:40 > 0:11:44really start calling yourself a real Indian chef? Not really.

0:11:44 > 0:11:46It depends what region you're from.

0:11:46 > 0:11:48So, my parents hail from West Bengal,

0:11:48 > 0:11:50so fish was a big thing for us growing up,

0:11:50 > 0:11:52so learning how to cook fish and vegetables

0:11:52 > 0:11:55was where it all started off from for me, anyway. Yeah.

0:11:55 > 0:11:59And then everything else sort of came from there on.

0:11:59 > 0:12:01I think it's just understanding spices,

0:12:01 > 0:12:03getting rid of that fear, you know.

0:12:03 > 0:12:06People are scared of spices, for some reason.

0:12:06 > 0:12:08It's just, like you say,

0:12:08 > 0:12:11there's so much depth and breadth of Indian cuisine,

0:12:11 > 0:12:13from the north right down to the south

0:12:13 > 0:12:17and, to a beginner - even to an experienced chef like me -

0:12:17 > 0:12:20it can be quite daunting to even start to understand.

0:12:20 > 0:12:23I'm married to a Philippino lady and even understanding...

0:12:23 > 0:12:26I purposely taught myself a lot at home how to cook with Asian food,

0:12:26 > 0:12:28so I could cook for my children and stuff,

0:12:28 > 0:12:31and when you first start and you don't know much, it's daunting.

0:12:31 > 0:12:34It can be, but that's with everything in life, you know.

0:12:34 > 0:12:35The same could apply for me,

0:12:35 > 0:12:38when I started to look into the classical French,

0:12:38 > 0:12:41cos that plays a big part of my style at the restaurants.

0:12:41 > 0:12:45And for me to adopt that, that was a new territory.

0:12:45 > 0:12:47I'm just going to check the seasoning.

0:12:47 > 0:12:49But it's getting rid of that fear.

0:12:49 > 0:12:52All done? Yeah. We'll get rid of this. We're good.

0:12:53 > 0:12:56Right. Nice and simple.

0:12:57 > 0:12:59I'm glad YOU think it's simple.

0:12:59 > 0:13:03Do you cook at home, Pierre, with Indian food? No, not a lot, no.

0:13:03 > 0:13:07I've got a wife who's a very good cook, so I let her do it at home.

0:13:08 > 0:13:11I quite enjoy going back home and sit down

0:13:11 > 0:13:13and just have a nice dinner. It's perfect for me.

0:13:13 > 0:13:17But you're always on top of the great Indian restaurants

0:13:17 > 0:13:20that have opened up in London. There is a lot of Indian restaurants.

0:13:20 > 0:13:23But there is some good and very bad Indian restaurants.

0:13:26 > 0:13:27Looks great.

0:13:27 > 0:13:31Wow, looks great. I've just turned them a couple of times. Uh-huh.

0:13:31 > 0:13:35That's lovely. So, bit of pearl barley and the veg.

0:13:40 > 0:13:41Looks nice, yeah.

0:13:41 > 0:13:43There you go.

0:13:45 > 0:13:49So, that's the lamb. That is. And we've cooked that for how long?

0:13:49 > 0:13:52That's been about seven minutes. Seven minutes. Cool. Great.

0:13:52 > 0:13:54And you want the onion? Onion's just for flavour?

0:13:54 > 0:13:57It was just there to rest the first side so it doesn't burn, that's all.

0:13:57 > 0:14:01At La Tante Claire, that would have been another dish, that's for sure.

0:14:01 > 0:14:03We weren't allowed to waste anything, were we, Chef? Ah.

0:14:03 > 0:14:09I'm going to just put some of this cucumber on, with the yoghurt.

0:14:10 > 0:14:14It smells great! Gosh! Cooling and refreshing.

0:14:14 > 0:14:16Remind us of the dish again.

0:14:16 > 0:14:19That's my tandoori lamb cutlets and we've got some pearl barley

0:14:19 > 0:14:22which we've curried up and we've put some stir-fried vegetables to it,

0:14:22 > 0:14:25and this lovely cucumber raita that you've made. Looks great.

0:14:30 > 0:14:33Right, Sheree. Mmm.

0:14:33 > 0:14:35First dish of the day.

0:14:35 > 0:14:38Smells amazing. Tuck into that. Smells amazing.

0:14:40 > 0:14:42Are you going to watch me eat now?

0:14:42 > 0:14:45OK. So, tuck in. Pierre? It looks good, yeah.

0:14:45 > 0:14:48Smells good? Mmm, start first, yeah.

0:14:48 > 0:14:52Looks beautiful and smells very nice, yes. Mmm.

0:14:52 > 0:14:54The lamb is nicely cooked.

0:14:54 > 0:14:58Thank you, Chef, thank you. I'm worried about my shins!

0:14:58 > 0:15:01It's that steely stare. Yeah. Sheree, what do you think of that?

0:15:01 > 0:15:04Absolutely delicious! That lamb is cooked to perfection.

0:15:04 > 0:15:06And it smells great, right? Yeah. Delicious.

0:15:06 > 0:15:09So, with great food like this, we need great wine.

0:15:09 > 0:15:11Susie Barrie's been to the New Forest this week.

0:15:11 > 0:15:14What's she picked to go with Aktar's tandoori lamb?

0:15:20 > 0:15:23Today, I've come to the beautiful Georgian market town

0:15:23 > 0:15:26of Lymington, on the edge of the New Forest.

0:15:26 > 0:15:28Before I head into town to find some wines,

0:15:28 > 0:15:31let's go and take a little look around.

0:15:31 > 0:15:34Hi, morning. Thank you.

0:15:45 > 0:15:48Although it's more usual to serve a red wine with lamb,

0:15:48 > 0:15:52there's no doubt when you taste Aktar's spicy tandoori cutlets,

0:15:52 > 0:15:54this is a white wine dish.

0:15:54 > 0:15:57And it'll come as no surprise that the most obvious choice

0:15:57 > 0:16:00with an Indian-inspired recipe like this,

0:16:00 > 0:16:03is an aromatic Gewurztraminer or Riesling -

0:16:03 > 0:16:06something like this Kuhlmann-Platz Riesling from Alsace.

0:16:06 > 0:16:09But there's a delicacy to the flavours in Aktar's dish

0:16:09 > 0:16:13that suits a gentler and softer style of wine,

0:16:13 > 0:16:17so I've chosen another grape variety that's great with Asian food

0:16:17 > 0:16:20and that is Pinot Gris.

0:16:20 > 0:16:23It's the Waimea Estate Pinot Gris from New Zealand.

0:16:23 > 0:16:27Pinot Gris is the same grape variety as Pinot Grigio,

0:16:27 > 0:16:29but it produces very different wines,

0:16:29 > 0:16:32depending on where it's grown and how it's made.

0:16:32 > 0:16:35So, whereas Pinot Grigio from northern Italy

0:16:35 > 0:16:37is light, dry and herbal,

0:16:37 > 0:16:40this is more mouth-filling and has a touch of sweetness

0:16:40 > 0:16:44that will offset the heat in Aktar's dish.

0:16:44 > 0:16:46The first things to consider are, of course,

0:16:46 > 0:16:49those smoky tandoori lamb cutlets

0:16:49 > 0:16:54and they work brilliantly with this style of succulent off-dry white.

0:16:54 > 0:16:57The fresh acidity in the wine is in perfect tune

0:16:57 > 0:17:01with the invigorating zestiness of the pearl barley and the greens,

0:17:01 > 0:17:04and then there's just a hint of ginger on the finish

0:17:04 > 0:17:07and that really complements the delicate heat

0:17:07 > 0:17:10that runs throughout the whole dish.

0:17:10 > 0:17:13So, Aktar, I hope you're a fan of Pinot Gris,

0:17:13 > 0:17:17because I think this is the perfect match for your tandoori lamb.

0:17:17 > 0:17:19Cheers.

0:17:19 > 0:17:22So, Aktar, what do you think to that? It's fantastic.

0:17:22 > 0:17:24It's a great combination with that lamb.

0:17:24 > 0:17:25It works really well with the tandoori spices.

0:17:25 > 0:17:28It's a bit sweet, so it sort of picks up the spices. Pierre?

0:17:28 > 0:17:33Very nice. Slightly sweet and floral. Beautiful wine, yes.

0:17:33 > 0:17:37Sheree, like that? Tastes good to me!

0:17:37 > 0:17:40You're cooking later, Pierre. Remind us what you're making.

0:17:40 > 0:17:46I'm making a fillet of British venison, pan-fried,

0:17:46 > 0:17:51and with a sauce of red wine, a touch of extra-bitter chocolate,

0:17:51 > 0:17:56a bit of raspberry vinegar, and served with cabbage.

0:17:56 > 0:18:01I know that dish. Yeah, you should. Oh! I should let you do the cooking.

0:18:01 > 0:18:03OK, let's get a recipe from Rick Stein.

0:18:03 > 0:18:06He's nearly at the end of his journey from Venice to Istanbul

0:18:06 > 0:18:07and he's got his sights set

0:18:07 > 0:18:11on probably Turkey's most famous dish - kebabs. Mmm.

0:18:19 > 0:18:23I suppose you can say this is the penultimate part of my journey,

0:18:23 > 0:18:26where I cross the Dardanelles back to Europe.

0:18:26 > 0:18:28SHIP HORN BLARES

0:18:31 > 0:18:33Although it's a really short hop,

0:18:33 > 0:18:37it's across one of the most famous stretches of water in the world -

0:18:37 > 0:18:42the Hellespont - the channel that separates Europe from Asia.

0:18:42 > 0:18:45I have to cross it to go to Istanbul,

0:18:45 > 0:18:47but when I knew I was coming here,

0:18:47 > 0:18:51I thought, instead of taking the ferry, I could swim it.

0:18:51 > 0:18:54It seemed like a good idea at the time.

0:18:54 > 0:18:55Well, Byron did it.

0:18:55 > 0:18:58In fact, he swam the length of Venice too.

0:18:59 > 0:19:03Byron swam from that town there, on the European side,

0:19:03 > 0:19:07and landed about here in Canakkale on the Asian side -

0:19:07 > 0:19:10a distance of about 1.5 kilometres.

0:19:10 > 0:19:13I think I could do that. I like a swim.

0:19:13 > 0:19:17But he wouldn't have had to contend with these tankers,

0:19:17 > 0:19:19ferries and container ships. SHIP HORN BLARES

0:19:19 > 0:19:22Getting on a bit. I think, perhaps, I'll give it a miss.

0:19:22 > 0:19:26But after Byron did it, remembering, of course, that he was lame,

0:19:26 > 0:19:29he considered it as one of his greatest achievements.

0:19:29 > 0:19:31In fact, he actually wrote,

0:19:31 > 0:19:36"I plume myself on this achievement more than any other glory,

0:19:36 > 0:19:40"poetical, political or rhetorical."

0:19:43 > 0:19:47SHIP HORN BLARES

0:19:50 > 0:19:52SIRENS WAIL

0:19:52 > 0:19:56My interpreter is passionate about kofte kebabs.

0:19:56 > 0:20:00He calls them kuftehs and he says this place on the motorway,

0:20:00 > 0:20:04with an unpronounceable name, is as good as it gets.

0:20:09 > 0:20:11Wow, it's big!

0:20:11 > 0:20:16I can fully understand why they're so popular, not just in Turkey.

0:20:16 > 0:20:19I think every single country to the east of Istanbul,

0:20:19 > 0:20:24possibly excluding China, has its own version of kofte or kufteh.

0:20:28 > 0:20:31Here, it's traditionally eaten with a salad of white beans

0:20:31 > 0:20:33sprinkled with lemon juice,

0:20:33 > 0:20:37a glass of ayran - that's yoghurt, very creamy -

0:20:37 > 0:20:39and a spicy dip with lots of chilli.

0:20:39 > 0:20:42Very definitely yummo!

0:20:42 > 0:20:46Thanks for bringing me here. I must say, this looks really good.

0:20:47 > 0:20:51This restaurant is very famous for the kofte

0:20:51 > 0:20:53and all people come here

0:20:53 > 0:20:56just for tasting this amazing taste.

0:20:56 > 0:21:01They are smooth, they are savoury. Yeah.

0:21:03 > 0:21:05Delicious. The taste of Turkey to me.

0:21:05 > 0:21:07That is so good.

0:21:12 > 0:21:16And so, in my backyard, overlooking the Aegean,

0:21:16 > 0:21:20what better dish to cook than this?

0:21:21 > 0:21:23These are koftes. Yummo!

0:21:29 > 0:21:33It is a very, very good addition to a kofte - pistachios.

0:21:33 > 0:21:35It's nice if they're bit lumpy

0:21:35 > 0:21:38and you get almost half a pistachio in a bite

0:21:38 > 0:21:43and you taste that lovely green sweetness of the pistachio nut.

0:21:43 > 0:21:48Next, some Turkish red pepper. Pul biber, it's called.

0:21:48 > 0:21:52And now I'm going to grind up three spices -

0:21:52 > 0:21:56coriander, fennel seeds and cumin seeds.

0:21:58 > 0:22:01I wish I'd brought a bigger mortar and pestle

0:22:01 > 0:22:04but I was sure they didn't have one in the house

0:22:04 > 0:22:07and, indeed, they don't, so I brought it over on the plane.

0:22:07 > 0:22:10It was one of those cheaper airlines that insist

0:22:10 > 0:22:14on your luggage not being too heavy.

0:22:14 > 0:22:16OK, that will do. Put those on top.

0:22:18 > 0:22:20Now some dried mint.

0:22:20 > 0:22:23Oddly enough, mint is one of those soft-leaved herbs

0:22:23 > 0:22:25which actually almost improves with drying.

0:22:25 > 0:22:29I was given a bag in Greece when we were filming earlier

0:22:29 > 0:22:31and it is very, very strong.

0:22:31 > 0:22:33There we go. Now some garlic.

0:22:33 > 0:22:37There we go. Now an egg.

0:22:37 > 0:22:40Just to bind everything together.

0:22:40 > 0:22:41And parsley.

0:22:43 > 0:22:46And now a little bit of olive oil.

0:22:47 > 0:22:50And finally, quite a lot of salt.

0:22:50 > 0:22:54Close your eyes if you're, you know, worried about salt.

0:22:55 > 0:22:57But it does need quite a lot.

0:22:57 > 0:22:59And plenty of black pepper.

0:22:59 > 0:23:04I normally write, "20 turns of the black pepper mill."

0:23:08 > 0:23:10Now, mix this up.

0:23:13 > 0:23:15The word "kofte" is Persian.

0:23:15 > 0:23:18It means "ground" or it means "minced",

0:23:18 > 0:23:21and they used to do it in big mortar and pestles.

0:23:21 > 0:23:25I think the word "kofte" has travelled all over North Africa,

0:23:25 > 0:23:27all over the Middle East and Greece.

0:23:27 > 0:23:31"Keftedes" is obviously a derivation of "kofte".

0:23:31 > 0:23:34The great thing about koftes is they're very easy to cook.

0:23:34 > 0:23:38In other words, they don't require a great deal of fuel

0:23:38 > 0:23:40in dry countries where you've only got a little bit of wood.

0:23:42 > 0:23:45OK, now we're ready to start moulding those up.

0:23:46 > 0:23:49This is quite clever, this skewer, because it's flat

0:23:49 > 0:23:52and it does conduct the heat right to the centre of the kofte

0:23:52 > 0:23:57but also, it allows for something quite soft like this

0:23:57 > 0:24:01to be put on the barbecue and turn over easily.

0:24:02 > 0:24:04Just dip my head in the... Head?!

0:24:05 > 0:24:07Put your head in it?

0:24:07 > 0:24:12Just dip my hand in a bit of water to smooth them off a bit.

0:24:12 > 0:24:14There we go. That's one.

0:24:14 > 0:24:17Now for the next.

0:24:17 > 0:24:19I've probably said this before,

0:24:19 > 0:24:22but if, as a child, you were fond of making mud pies,

0:24:22 > 0:24:24you'll love making koftes.

0:24:30 > 0:24:34I sometimes wonder how well-known dishes came to be.

0:24:34 > 0:24:36It's quite good fun, actually.

0:24:36 > 0:24:38It's usually something simple and practical

0:24:38 > 0:24:41like, for instance, a sailor coming back home

0:24:41 > 0:24:43to the sea port of Hamburg.

0:24:43 > 0:24:46He's tried the lovely koftes of Istanbul and thinks,

0:24:46 > 0:24:50"Hang on, I know that people at home would love this,"

0:24:50 > 0:24:52so he makes a flat version of it,

0:24:52 > 0:24:55maybe because he didn't have any proper skewers.

0:24:55 > 0:25:00I'm sure it's as simple as that. And he called it...

0:25:00 > 0:25:01Mmm!

0:25:01 > 0:25:03..the kofte burger.

0:25:03 > 0:25:05HE LAUGHS

0:25:13 > 0:25:15Thanks, Rick. I love that part of the world

0:25:15 > 0:25:18and something I've always made a point of eating when I'm there

0:25:18 > 0:25:19is prawns and I've got some here

0:25:19 > 0:25:22and I'm going to serve them with a salad inspired by Rick's film.

0:25:22 > 0:25:25Sheree, what I'm making for you today is marinated prawns,

0:25:25 > 0:25:26so cook them on the grill.

0:25:26 > 0:25:30I've got a beautiful spicy red pepper sauce to go with it.

0:25:30 > 0:25:32Simple... It's based on a Greek salad,

0:25:32 > 0:25:34so we've got a Greek yoghurt dressing

0:25:34 > 0:25:36and then fennel, radish and baby spinach. Mmm.

0:25:36 > 0:25:39We're going to start off by adding our shallots,

0:25:39 > 0:25:43garlic and paprika to the pan. A bit of olive oil.

0:25:43 > 0:25:45I love fennel. It's my favourite thing. You like it?

0:25:45 > 0:25:51Yes, and radishes, so I feel very lucky. So, this show, Yes Chef...

0:25:51 > 0:25:53Yes Chef. Yes Chef! Yes Chef.

0:25:53 > 0:25:59Yes, it starts this Monday, BBC1, in the afternoons.

0:25:59 > 0:26:03Um, it was just amazing to be a part of,

0:26:03 > 0:26:05cos Monday to Friday, every day,

0:26:05 > 0:26:09you've got a professional chef that works...

0:26:09 > 0:26:11Yeah, but how does it work?

0:26:11 > 0:26:13You've got a legendary chef, like Pierre, judging it.

0:26:13 > 0:26:16What's he judging? So, he's judging...

0:26:16 > 0:26:19So, for instance, next week, Monday,

0:26:19 > 0:26:23we've got Paul Ainsworth. He kicks off the show. Love Paul.

0:26:23 > 0:26:26So, he needs to pick, from four home cooks... Yeah.

0:26:26 > 0:26:28his partner to go head-to-head with the other chefs

0:26:28 > 0:26:32in the Friday final, where it will be judged by Pierre. Right.

0:26:32 > 0:26:36So, he puts the home cooks through a series of challenges

0:26:36 > 0:26:38and picks his favourite.

0:26:38 > 0:26:41So, on a Friday, they get to learn

0:26:41 > 0:26:44how to make one of his signature dishes

0:26:44 > 0:26:47and then Pierre sets them a challenge.

0:26:47 > 0:26:50He'll give them two ingredients and they have to make two dishes

0:26:50 > 0:26:55in an hour. They have an hour. The time is an hour. And cos...

0:26:55 > 0:26:59Next week, we've got Paul Ainsworth, Nathan Outlaw,

0:26:59 > 0:27:02Luke Tipping and Bryn Williams.

0:27:02 > 0:27:04It's like the who's who! Yes.

0:27:04 > 0:27:08What's great, because the chefs have to watch from the greenroom,

0:27:08 > 0:27:10they'll come up with the two dishes together,

0:27:10 > 0:27:13they watch from the greenroom, their partners,

0:27:13 > 0:27:16and they can only go in and save the day for, like, a minute.

0:27:16 > 0:27:17So, it's frustrating for the chefs

0:27:17 > 0:27:21because if things are going wrong, they can't step in.

0:27:21 > 0:27:23So they can only watch from the sidelines,

0:27:23 > 0:27:27they can't go and bail them out. Very frustrating. Yeah, frustrating.

0:27:27 > 0:27:32And because they were fish chefs, they've got fish restaurants,

0:27:32 > 0:27:35so I said I'm going to do something else, just to make it a bit harder.

0:27:35 > 0:27:38So they had a grouse and an egg.

0:27:38 > 0:27:40Yes, a grouse and an egg, so...

0:27:40 > 0:27:43With a good effect on the food. Yes, it was fun.

0:27:43 > 0:27:45And it's great for the amateur cooks, the home cooks.

0:27:45 > 0:27:49They're really passionate about cooking and to get the chance

0:27:49 > 0:27:53to work alongside some of the best chefs in the country... Absolutely.

0:27:53 > 0:27:55..is brilliant. Amazing, right?

0:27:55 > 0:27:59And Nathan Outlaw, on the Friday, on the final day, which is so much fun,

0:27:59 > 0:28:02he said it's the best fun he's had in a kitchen in a long while,

0:28:02 > 0:28:06didn't he? Yeah. He loved it. The adrenaline was just brilliant.

0:28:06 > 0:28:08So, it was... It's a good show.

0:28:08 > 0:28:12Right, so we're sweating this down, making it nice and soft.

0:28:12 > 0:28:13We don't want to cook it too much

0:28:13 > 0:28:15cos it's going to cook some more on the griddle.

0:28:15 > 0:28:19This is a really super-easy recipe and I suggest you can get

0:28:19 > 0:28:21these peppers from supermarkets in the tins.

0:28:21 > 0:28:25They're much better cos they've had chance to marinate for a bit longer.

0:28:25 > 0:28:27They're much nicer like that cos if you do ones from home...

0:28:27 > 0:28:30You CAN do them and it's nice to do stuff at home,

0:28:30 > 0:28:32but this is pretty cool to do it like that.

0:28:32 > 0:28:34We're going to start these off on the grill, like so.

0:28:34 > 0:28:38We're going to get that... Turn that off. In we go.

0:28:40 > 0:28:41Right, now, lid on.

0:28:43 > 0:28:45I'm going to give that a little buzz.

0:28:45 > 0:28:48Remember to put that in to protect the white jeans.

0:28:48 > 0:28:51LAUGHTER Right...

0:28:52 > 0:28:58Off we go. So, when Pierre was judging, did the boys have the fear?

0:28:58 > 0:29:02It's that three-Michelin star tag of that chef who is the holy grail.

0:29:02 > 0:29:04When he walks in, was it that...?

0:29:04 > 0:29:06You could feel the presence of Pierre

0:29:06 > 0:29:08as soon as he walked into the building. I know, gosh.

0:29:08 > 0:29:14And the respect that the chefs have for Pierre was lovely to see.

0:29:14 > 0:29:15In goes the herbs, like so.

0:29:15 > 0:29:20We've got some mint, a bit of parsley, little bit of chive.

0:29:20 > 0:29:23Going to put just a bit of vinegar in there.

0:29:23 > 0:29:26So, obviously, I have to mention this.

0:29:26 > 0:29:30You made one of the most dramatic exits of all time from Emmerdale.

0:29:30 > 0:29:32Yes. We just have to do this, right. Camera two.

0:29:32 > 0:29:35Mum, she's not dead. She is really alive.

0:29:35 > 0:29:38I'm still here. It's all OK! LAUGHTER

0:29:38 > 0:29:41My mum is, like, Emmerdale nuts. Oh, is she?

0:29:41 > 0:29:44If I call at 7 o'clock to speak to Mum, my dad's like,

0:29:44 > 0:29:47"No, I don't think so, mate. You better call back later.

0:29:47 > 0:29:49"She's watching Emmerdale."

0:29:49 > 0:29:51So she's very excited you're here with me today.

0:29:51 > 0:29:53Ah, that's very sweet. She's great.

0:29:53 > 0:29:56It's been ten years since I left Emmerdale,

0:29:56 > 0:30:01which doesn't seem that long ago, but ten years has gone by.

0:30:01 > 0:30:02So, what was it like when you left?

0:30:02 > 0:30:06Cos it's a full-time job being on Emmerdale and then you leave...

0:30:06 > 0:30:09Yeah, I had two young children at the time and I just wanted to devote

0:30:09 > 0:30:14a bit more of myself to my family life, you know.

0:30:14 > 0:30:18And now, four children later... Yeah.

0:30:18 > 0:30:22So, I'm pretty busy with the kids. But I love it. I love being a mum.

0:30:24 > 0:30:25We're just going to pour the sauce on...

0:30:25 > 0:30:28like so. Mmm.

0:30:28 > 0:30:32It's going to soak into the prawns, nothing more than that.

0:30:32 > 0:30:35To do that on a barbecue is super, super-easy.

0:30:35 > 0:30:37We're going to roughly chop the garlic.

0:30:37 > 0:30:40Harry will be watching, so he'll pick up some tips.

0:30:40 > 0:30:42Is he a good cook? Yeah, he loves cooking.

0:30:42 > 0:30:45He's quite a basic cook but we make everything from scratch

0:30:45 > 0:30:47in our house, sauces and stuff.

0:30:47 > 0:30:52When you've got four kids and they all have different taste buds,

0:30:52 > 0:30:57it can be quite difficult sometimes. So his main job today...

0:30:57 > 0:31:00Am I right in saying he's with... Is he a coach at Watford?

0:31:00 > 0:31:04Yes, he's coaching the under-21s at Watford now, yeah, so he loves it.

0:31:04 > 0:31:08Take off the radish. The prawns are pretty much cooked.

0:31:08 > 0:31:10So you can see it's super-easy.

0:31:10 > 0:31:12You can pretty much do this with scallops,

0:31:12 > 0:31:16any shellfish, really, will work. Or even you can do it with lamb,

0:31:16 > 0:31:18you can even toss roast chicken into this.

0:31:18 > 0:31:22It's just a really simple recipe. Right, so, in go those.

0:31:24 > 0:31:27Yeah. In goes the salad leaves.

0:31:27 > 0:31:28Just going to give it a quick...

0:31:30 > 0:31:33We don't need to get too serious with this.

0:31:33 > 0:31:38I'll watch your jeans, I promise. Right, on we go. On goes the salad.

0:31:38 > 0:31:40The reason we put it in the ice water, Sheree,

0:31:40 > 0:31:43is because it crispens it back up and makes it nice and fresh.

0:31:43 > 0:31:47Taste that there. Mmm, yeah. You can taste the nice freshness of it all.

0:31:47 > 0:31:49Right, so...

0:31:49 > 0:31:53On goes our prawns...

0:31:54 > 0:31:57..like that. Wow. On goes the other one...

0:32:00 > 0:32:03..like so. And then we put a little bit of the dressing on the side,

0:32:03 > 0:32:06and the idea is you just get stuck in.

0:32:06 > 0:32:10Put a bit of the dressing onto the prawns and the salad and that's it.

0:32:10 > 0:32:13Amazing. That's my spicy marinated prawns

0:32:13 > 0:32:18on a beautiful Greek-inspired salad with a nice Greek yoghurt dressing.

0:32:18 > 0:32:19Give it a try.

0:32:20 > 0:32:23Every time I was doing tasting on Yes Chef,

0:32:23 > 0:32:25I would drop the food all the time.

0:32:25 > 0:32:29I'm a messy eater, so stand back, mind your jeans.

0:32:29 > 0:32:32Mmm. So, Sheree, it's good?

0:32:32 > 0:32:35Absolutely delicious. That salad is so fresh.

0:32:35 > 0:32:37Simple, right? Simple but so tasty.

0:32:37 > 0:32:40So, what will I be making for Sheree at the end of the show?

0:32:40 > 0:32:43Could it be her food heaven, Japanese-inspired miso cod?

0:32:43 > 0:32:46The cod is brushed in miso, lime juice, pan-fried.

0:32:46 > 0:32:50I'll serve it with a salad made from avocado, nashi pear, baby turnips,

0:32:50 > 0:32:53radish and cucumber, all tossed in an amazing tofu dressing.

0:32:53 > 0:32:55Or could it be her food hell, saffron?

0:32:55 > 0:32:58I'll add the saffron to the soup made from shallots,

0:32:58 > 0:33:00red pepper, celery and chicken stock.

0:33:00 > 0:33:01I'll add mussels, pieces of pollack

0:33:01 > 0:33:04and serve it with rounds of crispy fried bread.

0:33:04 > 0:33:06We're letting fate decide, today, the outcome,

0:33:06 > 0:33:10and you can find out how later on. Right, let's head to China,

0:33:10 > 0:33:12where Ken Hom and Ching-He Huang are searching

0:33:12 > 0:33:14for some authentic street food.

0:33:21 > 0:33:24We're now three days into our stay in Chengdu.

0:33:24 > 0:33:26Our time with Jenny's family

0:33:26 > 0:33:29was a fascinating glimpse into home cooking.

0:33:29 > 0:33:33But the next morning, Ching and I are on the lookout

0:33:33 > 0:33:35for some authentic street food.

0:33:37 > 0:33:39That's brilliant, that's just brilliant.

0:33:39 > 0:33:41That's fresh chicken!

0:33:42 > 0:33:45Western chains are moving in here.

0:33:45 > 0:33:47McDonald's has 28 outlets

0:33:47 > 0:33:53and 7-Eleven are planning to open a staggering 350 shops in Chengdu

0:33:53 > 0:33:55over the next five years.

0:33:55 > 0:33:57Even so, we don't have to look far

0:33:57 > 0:34:00to find some delicious Chinese fast food,

0:34:00 > 0:34:02like these traditional baozi buns.

0:34:04 > 0:34:05Shall we get some pork ones? Yes.

0:34:05 > 0:34:07'Made from steamed bread,

0:34:07 > 0:34:11'they're an incredibly popular snack throughout all of China.'

0:34:12 > 0:34:16We saw, in Beijing, they have their version. Mmm.

0:34:16 > 0:34:18Everybody has their version. Yeah.

0:34:18 > 0:34:20It's sort of like our sandwich.

0:34:20 > 0:34:22It's just delicious.

0:34:22 > 0:34:27In Cantonese, we only have the barbecued pork with no vegetables,

0:34:27 > 0:34:29and that was really nice. I took it to school.

0:34:29 > 0:34:32People were envious. They had these horrible,

0:34:32 > 0:34:37like, cold cuts sandwiches and I had this wonderful fragrant bao.

0:34:37 > 0:34:42Even though China is modern, I don't think its food culture

0:34:42 > 0:34:47is in any way endangered by all these foreign fast food places,

0:34:47 > 0:34:50simply because there's a tradition of eating things like this. Yeah.

0:34:52 > 0:34:55'The real threat to authentic food on the streets of Chengdu

0:34:55 > 0:34:58'is the redevelopment sweeping through the city.'

0:35:05 > 0:35:08It's like a different planet. Yeah.

0:35:08 > 0:35:12They say China has half of the cranes in the world.

0:35:13 > 0:35:16As the old neighbourhoods are torn down,

0:35:16 > 0:35:20many of the street food stands have been moved here to Jinli Street,

0:35:20 > 0:35:23a purpose-built recreation of the old Chengdu.

0:35:24 > 0:35:26So, this is really modernised now.

0:35:26 > 0:35:28It's modernised, but it's OK.

0:35:31 > 0:35:33Ah, that looks good too.

0:35:33 > 0:35:35They all look good. They ALL look good!

0:35:40 > 0:35:43This is a Sichuan delicacy. Yes, that's right.

0:35:43 > 0:35:46It's a dessert, right? It's glutinous rice balls. Uh-huh.

0:35:47 > 0:35:50It's called "san da pao", three big bombs. Yes.

0:35:50 > 0:35:52THE BALLS THUD

0:35:52 > 0:35:56It's to attract people to come, traditionally. It's the sound of it.

0:35:56 > 0:35:59The theme park atmosphere seems to have done nothing

0:35:59 > 0:36:03to dent the Chinese enthusiasm for unusual and wonderful snacks...

0:36:05 > 0:36:07..like deep-fried rabbit's head.

0:36:11 > 0:36:14Ken may be keen on rabbit's head, but I want to show him

0:36:14 > 0:36:17what everyone in the city is really eating.

0:36:18 > 0:36:21It's a food tradition that will never be threatened,

0:36:21 > 0:36:23however fast the city grows,

0:36:23 > 0:36:26and it's one of the national dishes of China.

0:36:31 > 0:36:33SHE SPEAKS IN LOCAL DIALECT

0:36:33 > 0:36:37THEY SPEAK IN LOCAL DIALECT

0:36:37 > 0:36:41This fiery, bubbling cauldron of broth is known as hot pot.

0:36:43 > 0:36:45You can order pretty much anything you like,

0:36:45 > 0:36:48but the catch is, you have to cook it yourself.

0:36:49 > 0:36:51This is China's fondue,

0:36:51 > 0:36:55except they've been eating hot pot for thousands of years.

0:36:59 > 0:37:02Hello. Ni hao. Ni hao.

0:37:02 > 0:37:06Bamboo shoots. It's fantastic how they slice it.

0:37:09 > 0:37:13There's no cooking here because all they do is prep, right? Right.

0:37:15 > 0:37:17'Of course, this being Chengdu,

0:37:17 > 0:37:20'they do a mean mala, numbing heat version here,

0:37:20 > 0:37:22'and I want to know exactly what goes into it.'

0:37:22 > 0:37:25This is where they make all their soup bases. Ni hao. Ni hao.

0:37:25 > 0:37:27Look at that Sichuan peppercorn. Wow.

0:37:27 > 0:37:29That's a lot of flower pepper.

0:37:29 > 0:37:32'The copper hot pot is shaped like the yin and yang symbol,

0:37:32 > 0:37:36'to represent the balance of the mild broth on one side

0:37:36 > 0:37:38'and the spicy on the other.'

0:37:38 > 0:37:41So they put in dry chillies

0:37:41 > 0:37:44and then he puts in the flower Sichuan pepper.

0:37:44 > 0:37:47THEY SPEAK LOCAL DIALECT

0:37:47 > 0:37:50'There are many varieties of hot pot, but in this version,

0:37:50 > 0:37:52'the yin side gets added flavour

0:37:52 > 0:37:55'from a fish, tomatoes...

0:37:57 > 0:37:59'..and what looks like Spam.

0:37:59 > 0:38:04'It might seem a weird combination for Western tastes,

0:38:04 > 0:38:06'but the buzz here is amazing

0:38:06 > 0:38:09'and it's clear that, for the people of Chengdu,

0:38:09 > 0:38:13'hot pot is just as important a social event as it is a meal.

0:38:17 > 0:38:20'As if the hot pot wasn't already spicy enough,

0:38:20 > 0:38:23'more stock and chilli oil is brought to the table.'

0:38:25 > 0:38:27That's a lot of chilli oil.

0:38:27 > 0:38:31'It's sealed in these bizarre clinical-looking bags,

0:38:31 > 0:38:35'apparently to reassure the customer that the oil has not been recycled,

0:38:35 > 0:38:37'a practice of some hot pot restaurants.

0:38:37 > 0:38:40'But now that the government's beginning

0:38:40 > 0:38:42'to crack down on food safety,

0:38:42 > 0:38:44'reusing cooking oil has been banned.'

0:38:46 > 0:38:51It's making me hungry, looking at the spicy red sauce.

0:38:51 > 0:38:55It seems like we may have allowed the waitress to order too much food,

0:38:55 > 0:38:58but it was the heat from that lethal-looking broth

0:38:58 > 0:39:01that I really wanted to try.

0:39:05 > 0:39:11It's not what I expected. It's not as spicy as I thought it would be.

0:39:11 > 0:39:14Did you not taste the numbing heat?

0:39:14 > 0:39:16It's kind of like a delayed reaction.

0:39:16 > 0:39:18There's a delayed reaction. Yeah.

0:39:18 > 0:39:20It's really spicy. That's true.

0:39:20 > 0:39:23It's only when you say, "Oh, it's not hot", then you go, "Oh!"

0:39:23 > 0:39:24HE LAUGHS

0:39:24 > 0:39:30That numbing spice is really addictive. Yeah, it is. Yeah.

0:39:30 > 0:39:34'After suffering Chengdu's damp and foggy climate,

0:39:34 > 0:39:38'I think I'm beginning to understand why everyone is obsessed

0:39:38 > 0:39:40'with this unique combination of spices.'

0:39:41 > 0:39:45I mean, it's amazing. The first few days when I was here,

0:39:45 > 0:39:47I felt my bones creaking.

0:39:47 > 0:39:49I thought, "My God, I feel old for the first time."

0:39:49 > 0:39:52And I notice, since I've been eating this kind of food,

0:39:52 > 0:39:59my joints did not sort of creak the way they did the first day.

0:40:03 > 0:40:06So, now you know the secret to looking good in old age.

0:40:06 > 0:40:09It's Sichuan pepper. Gosh, if only it was that easy!

0:40:09 > 0:40:12Still to come this morning, James Martin is in a waffling mood.

0:40:12 > 0:40:15He's serving his waffles with a homemade strawberry compote

0:40:15 > 0:40:17and vanilla ice cream. There's no omelette challenge today.

0:40:17 > 0:40:19We're going to play spin the bottle.

0:40:19 > 0:40:22I never thought I'd say that to Pierre Koffmann when I was 18,

0:40:22 > 0:40:23but anyway, here we are!

0:40:23 > 0:40:26And will Sheree be facing her food heaven,

0:40:26 > 0:40:30Japanese-style miso cod, or food hell, saffron-infused fish stew?

0:40:30 > 0:40:33You can see what she ends up with at the end of the show.

0:40:33 > 0:40:36Next to cook is someone celebrating 50 years as a chef,

0:40:36 > 0:40:37the great Pierre Koffmann.

0:40:37 > 0:40:41Chef, nice to be back in the kitchen with you. Yeah.

0:40:41 > 0:40:44Right, so what are we cooking?

0:40:44 > 0:40:46So, we are cooking venison. Uh-huh.

0:40:46 > 0:40:50It's part of the fillet. Uh-huh.

0:40:50 > 0:40:54And with a red wine, chocolate, raspberry sauce. I know that sauce!

0:40:54 > 0:40:56Yeah, you know it. I know that one back to front.

0:40:56 > 0:40:59I should let you do it, I suppose. Can we change it?

0:40:59 > 0:41:01No, no, Chef, you do it. I don't want to mess it up!

0:41:01 > 0:41:04I'm going to shred the cabbage. Savoy cabbage. Yeah.

0:41:04 > 0:41:07Celeriac, carrot, bacon and that's it. Perfect.

0:41:07 > 0:41:11And a touch of garlic to start with. Great, so I'll get on with this.

0:41:11 > 0:41:14OK, I hope you remember how to do that. Yeah, I think so, Chef.

0:41:14 > 0:41:15I'll give it a good go, anyway.

0:41:15 > 0:41:19Right, so the programme, Yes Chef. Yes. You enjoyed it?

0:41:19 > 0:41:21Very, very much.

0:41:21 > 0:41:24At the beginning, I didn't know where I was going, you know,

0:41:24 > 0:41:27because I am not a TV personality.

0:41:27 > 0:41:32So, I said OK, and after the first one, my wife says,

0:41:32 > 0:41:35"Why are you so happy on a Friday?"

0:41:35 > 0:41:37Because every Friday, I was going there, I had to see Sheree,

0:41:37 > 0:41:40and I had a fantastic time.

0:41:40 > 0:41:45Everybody was fantastic there, very welcoming. Even the chefs...

0:41:45 > 0:41:49We had a fantastic time. You had an amazing line-up of chefs there.

0:41:49 > 0:41:52Was it nice to be back with all those young chefs?

0:41:52 > 0:41:55Well, it is always nice to cook with young chefs,

0:41:55 > 0:41:57because they learn from me, some of them,

0:41:57 > 0:41:58but you learn from young chefs,

0:41:58 > 0:42:01so it was a vice versa... a vice versa system, you know.

0:42:01 > 0:42:04Going back to that time, Chef, when you had La Tante Claire.

0:42:04 > 0:42:08I wasn't there for a great length of time,

0:42:08 > 0:42:10but just in the kitchen alone, when I was there,

0:42:10 > 0:42:13there was Eric Chavot, gone on to be an amazing cook.

0:42:13 > 0:42:16Tom Aikens was running the fish, one of Britain's finest young chefs.

0:42:16 > 0:42:18Yeah, it always was a small team,

0:42:18 > 0:42:20because I like to work with a small team

0:42:20 > 0:42:23and push the chefs to the limit, in fact, you know.

0:42:23 > 0:42:27But at the end, if you look, it was,

0:42:27 > 0:42:30it was quite a good result, you know.

0:42:30 > 0:42:32Oh, amazing! Well, three Michelin stars.

0:42:32 > 0:42:35That's not a bad result, yeah! Yeah, and for you, too.

0:42:35 > 0:42:38Look what you've been doing in your life,

0:42:38 > 0:42:40and all the other chefs - Gordon or Marco, those chefs.

0:42:40 > 0:42:42Yeah. They've done very well.

0:42:42 > 0:42:44So, I always consider, when you run a kitchen,

0:42:44 > 0:42:47it's like running a rugby team, you know. Yeah.

0:42:47 > 0:42:49You cannot be nice, you know,

0:42:49 > 0:42:51because if you are nice, you lose your game.

0:42:51 > 0:42:53Yeah. So, you've got to be tough, you know. Yeah.

0:42:53 > 0:42:56And tough but just, I suppose, you know. And who was...?

0:42:56 > 0:42:57Amongst all those great chefs,

0:42:57 > 0:43:00and I know it's like picking your favourite child,

0:43:00 > 0:43:02but you've had people like Tom Kitchin,

0:43:02 > 0:43:04who's one of my dearest friends.

0:43:04 > 0:43:10You must have been so proud to have spawned so many great chefs.

0:43:10 > 0:43:11Oh, yeah, yeah.

0:43:11 > 0:43:15And I'm still in touch with nearly all the chefs, you know.

0:43:15 > 0:43:19Tom Kitchin, he was like a baby when he came.

0:43:19 > 0:43:22He was 18, he came with his mum and his ponytail, you know,

0:43:22 > 0:43:26from Scotland. He had a ponytail? Yeah. I would pay money to see that!

0:43:26 > 0:43:28Oh, yeah, yeah. And he was...

0:43:28 > 0:43:33I shouldn't say that on TV, I think I will lose his friendship,

0:43:33 > 0:43:38but he, after a few days, he said, "Chef, I cannot find a girlfriend."

0:43:38 > 0:43:42You said, "Shave your ponytail off." I said, "With a ponytail like that,

0:43:42 > 0:43:45"you've got no chance to find a girlfriend!"

0:43:45 > 0:43:48So, he cut it. Two days later, he had a girlfriend.

0:43:48 > 0:43:51LAUGHTER Love it, love it!

0:43:51 > 0:43:54So, Chef, I've got a very small bone to pick with you.

0:43:54 > 0:43:57So, when I used to do the vegetables at the Tante Claire,

0:43:57 > 0:43:59when I was on garnish, you used to have

0:43:59 > 0:44:03those little Penta containers - plastic containers with blue lids.

0:44:03 > 0:44:05Remember them? Screw lids, from the dry store. Yeah.

0:44:05 > 0:44:08And I was pretty slow in the kitchen.

0:44:08 > 0:44:11I was a young kid, I was only, like, 17, and I wasn't so quick.

0:44:11 > 0:44:13So, what I used to do was take the vegetables

0:44:13 > 0:44:16from the store at the back at nighttime, put them in my rucksack,

0:44:16 > 0:44:18I'd go home to Earl's Court to my youth hostel,

0:44:18 > 0:44:21and we used to always have turned vegetables on the menu,

0:44:21 > 0:44:24so carrots, courgettes and so forth.

0:44:24 > 0:44:27So, I used to turn the vegetables at nighttime, when I got home,

0:44:27 > 0:44:29put them in the container, fill them up with water from the tap,

0:44:29 > 0:44:32store them at the side of my bed and the next morning,

0:44:32 > 0:44:34I'd hide them in the fridge and then, about 11 o'clock,

0:44:34 > 0:44:36we used to have to cook off the vegetables,

0:44:36 > 0:44:38ready for the lunch menu.

0:44:38 > 0:44:40I'd put them in the butter and someone stitched me up and told you

0:44:40 > 0:44:43and then Chef came along, he waited for me.

0:44:43 > 0:44:46He came along, I had them in the pan cooking and he picked them up,

0:44:46 > 0:44:49chucked them in the bin and says, "If you cannot get ready in time,

0:44:49 > 0:44:52"you do not deserve to work at the Tante Claire."

0:44:52 > 0:44:55And that was that. Oh, my God!

0:44:55 > 0:44:58Oh, my God, I'm now two hours behind for lunch service

0:44:58 > 0:45:01and it's, like, 11am. Oh, my God. Ah!

0:45:01 > 0:45:03Do you remember that? No, I don't!

0:45:03 > 0:45:06I do! I do! LAUGHTER

0:45:06 > 0:45:12I forgot a lot of things, with age. I forgot. But, er...

0:45:12 > 0:45:17Oh, I've never forgot it. It cost me a lot of money in therapy. Yeah.

0:45:17 > 0:45:19LAUGHTER

0:45:20 > 0:45:25Right, the vegetables, in we go. A little bit of butter.

0:45:25 > 0:45:28So, the venison is cooking slowly there

0:45:28 > 0:45:31and we are going to keep the venison medium rare.

0:45:31 > 0:45:34I think it is the best way of cooking it.

0:45:34 > 0:45:37Some people will prefer well done but I think, for me,

0:45:37 > 0:45:40medium rare is when you extract most of the flavour of the venison.

0:45:40 > 0:45:42Yeah. Yeah.

0:45:43 > 0:45:47So, Pierre, your very first book, Memories Of Gascony,

0:45:47 > 0:45:49I remember the book very well.

0:45:49 > 0:45:52You've got a new book out. Yeah, in October, yes.

0:45:52 > 0:45:56We've got a new book, just carry on the memories,

0:45:56 > 0:45:58only the dishes I really enjoy to eat, you know.

0:45:58 > 0:46:01You can only talk about a dish you really enjoy to eat. Yeah.

0:46:01 > 0:46:04So, that's it. Classic Koffmann. Yeah.

0:46:04 > 0:46:08I've been cooking for 50 years, maybe more, in fact,

0:46:08 > 0:46:11because I spent three years in a cookery school, so...

0:46:11 > 0:46:16It seemed to be like yesterday. I don't regret it. It was fantastic.

0:46:16 > 0:46:18I had a fantastic time, you know.

0:46:18 > 0:46:22I didn't come to England for cooking because, can you imagine,

0:46:22 > 0:46:26in 1970, food in England was terrible, you know.

0:46:28 > 0:46:30Any colour on the bacon, Chef?

0:46:30 > 0:46:34Yeah, give a little bit of colour on the bacon. That will cook slowly.

0:46:34 > 0:46:40Yeah. And after, you go on... Turn that down a bit. ..on cabbage.

0:46:42 > 0:46:44During your time, when you went from working at Le Gavroche

0:46:44 > 0:46:49and onto the Waterside and then, doing your own restaurant,

0:46:49 > 0:46:52I think you went from one star to three stars in six years, right?

0:46:52 > 0:46:56Yeah, the first year, I had one star, so I was happy.

0:46:56 > 0:46:58I was not running after the stars.

0:46:58 > 0:47:01It came, so I was happy, I didn't complain. Yeah.

0:47:01 > 0:47:05Second year, two stars. So, you went one, two, straightaway? Yeah. Wow!

0:47:05 > 0:47:07So, when you are young and stupid...

0:47:07 > 0:47:10I'm still stupid, but not that young.

0:47:10 > 0:47:14..I said, "Next year, I got three stars." Yeah.

0:47:14 > 0:47:17And I had to wait five years for the third star.

0:47:17 > 0:47:21That's not long though. No. I mean, that's pretty fast timing.

0:47:21 > 0:47:23And those guys came from Michelin.

0:47:23 > 0:47:26One morning, the maitre d'hotel said,

0:47:26 > 0:47:29"You've got four guys who want to see you."

0:47:29 > 0:47:33I went to say hello and that was the day before the Paris ShowG516.

0:47:33 > 0:47:36And they said, "We decided to give you a third star."

0:47:36 > 0:47:40I said, "Thank you." LAUGHTER

0:47:40 > 0:47:45I should have jumping. It's the stuff what young chefs...

0:47:45 > 0:47:48It's that moment. Young chefs just dream of that moment.

0:47:48 > 0:47:51It's literally like winning the World Cup for footballers.

0:47:51 > 0:47:54Yeah, I think Michelin star is mainly for young chefs

0:47:54 > 0:47:56because you can eat very, very well

0:47:56 > 0:47:58in restaurants that have no star at all.

0:47:58 > 0:48:01Yeah. You get fantastic food, you know.

0:48:01 > 0:48:04But it's nice for the chef, that's it.

0:48:05 > 0:48:09But people like to read and to read about restaurants

0:48:09 > 0:48:13and if they're very fashionable, so...

0:48:13 > 0:48:15Shall I get the cabbage in there?

0:48:15 > 0:48:18Shallots into the cabbage? Or are the shallots going in the sauce?

0:48:18 > 0:48:21Er, shallots, yes. That's for you. You are on the vegetables today.

0:48:21 > 0:48:24OK, Chef. You are not in the... I'm not promoted to sauce just yet.

0:48:24 > 0:48:28You are not on the meat yet. I understand my position in life.

0:48:28 > 0:48:31Yeah. I put a bit of butter... More therapy for me.

0:48:34 > 0:48:37Where I come from, we normally cook with olive oil.

0:48:37 > 0:48:42Butter mainly is goose fat. Second choice is butter.

0:48:42 > 0:48:48So, there, I sweat the shallots...gently.

0:48:48 > 0:48:50No colour because if you colour,

0:48:50 > 0:48:53colour will be maybe a too bitter taste. Yeah.

0:48:53 > 0:48:55So, I leave them just like that.

0:48:55 > 0:48:59I put the raspberry vinegar and, in fact,

0:48:59 > 0:49:02the vinegar is quite an enemy of good cooking.

0:49:02 > 0:49:05So, if you use vinegar, you've got to be very gentle

0:49:05 > 0:49:09and let it evaporate nearly completely. Yeah.

0:49:09 > 0:49:13Because it's so sharp, it kills everything. Yeah.

0:49:16 > 0:49:21And then we reduce that right down to a glaze, right? Exactly. Yeah.

0:49:21 > 0:49:26So now we go with red wine. It should be a strong red wine.

0:49:26 > 0:49:30Every region of France uses his own red wine.

0:49:30 > 0:49:35If you go to Beaujolais, they cook everything with Gamay wine.

0:49:35 > 0:49:38And if you go to Bordeaux... Everybody's got a different...

0:49:40 > 0:49:41Is that soft enough for you?

0:49:41 > 0:49:44Yeah, it looks good but you've got to taste it. Yeah.

0:49:44 > 0:49:47Don't forget to taste your food, you know.

0:49:48 > 0:49:50Tastes good to me. OK.

0:49:50 > 0:49:53I like it a bit al dente. All back in? Yeah, everything back in.

0:49:53 > 0:49:57You'll be ready before me, I think. Right.

0:49:57 > 0:50:00That'll be a first. I show my age now.

0:50:00 > 0:50:02LAUGHTER

0:50:02 > 0:50:03Now I put a bit of chicken stock.

0:50:03 > 0:50:06Veal stock, if you've got it at home, will be better.

0:50:06 > 0:50:10And that's it. You reduce it to the consistency of a nice sauce.

0:50:10 > 0:50:13I'm going to incorporate a bit of butter,

0:50:13 > 0:50:15if there is some left around. That's perfect.

0:50:15 > 0:50:18Do you want me to do anything to the raspberries, Chef?

0:50:18 > 0:50:20No, the raspberries will be fine like that.

0:50:20 > 0:50:22When you are at home,

0:50:22 > 0:50:25you've got to adapt to what you've got in your fridge, yeah?

0:50:25 > 0:50:30If you decide to make a veal stock, it takes hours and days.

0:50:30 > 0:50:34So, a touch of Marmite will be very good.

0:50:41 > 0:50:43Of course, at home, you can leave the shallots.

0:50:43 > 0:50:48But when you are in a restaurant, you are a bit more fancy, you know.

0:50:48 > 0:50:51Yeah. So, now we are going to dress it.

0:50:51 > 0:50:54Did I put the chocolate? No, I didn't.

0:50:56 > 0:50:59Be gentle with the chocolate because it's quite powerful,

0:50:59 > 0:51:01so don't put too much chocolate.

0:51:11 > 0:51:13So, that's really bitter. Is it 70% above?

0:51:13 > 0:51:15Yeah, something like that, you've got, yeah.

0:51:15 > 0:51:20And any recommendations or just any chocolate really,

0:51:20 > 0:51:23as long as it's bitter? As long as it's bitter, it's good.

0:51:25 > 0:51:27OK, now we can present it. Have you got your vegetables?

0:51:27 > 0:51:30Yeah, all ready to go. Do you want a knife, Chef?

0:51:30 > 0:51:33No, I've got one, I've got one. So...

0:51:34 > 0:51:40You put your meat there. I always be quite simple with decoration. Yeah.

0:51:40 > 0:51:44All my dish, even when I had Tante Claire,

0:51:44 > 0:51:49we had one piece of meat, two vegetables, maximum.

0:51:49 > 0:51:52I never overcharged a plate, you know.

0:51:52 > 0:51:56People always say, "What's the greatest thing you could ever learn

0:51:56 > 0:51:58"from a chef like Pierre Koffmann?"

0:51:58 > 0:52:01I always say that the depth of flavour you get into your food

0:52:01 > 0:52:06is second to none. Yeah. It was so flavourful and so full...

0:52:06 > 0:52:09I know it sounds crazy but everything tasted

0:52:09 > 0:52:12of what it was supposed to taste of. Yeah. It was so vibrant and fresh.

0:52:12 > 0:52:15If you buy venison, you're going to taste the venison. Beautiful.

0:52:15 > 0:52:18It's very nice and shiny. It looks like melted chocolate. Looks great.

0:52:18 > 0:52:22And there you go, to put just three raspberries for the decoration.

0:52:22 > 0:52:25So, Pierre, remind us again what that dish is.

0:52:25 > 0:52:28Pan-fried fillet of venison, red wine, chocolate and raspberry sauce.

0:52:28 > 0:52:30Looks amazing.

0:52:36 > 0:52:41Right, Sheree, Aktar, look at this. Mmm. My gosh.

0:52:43 > 0:52:45Did Pierre cook for you when you were doing the show?

0:52:45 > 0:52:49Um...no, you didn't cook for me, did you? No, you never asked.

0:52:49 > 0:52:52But I've been to his restaurant, so... Ah. Yeah. Even better.

0:52:52 > 0:52:55Yeah, even better. After you.

0:52:55 > 0:52:57Just checking if that's cooked perfectly, Chef.

0:52:57 > 0:53:00Do you want me to go right down...? You first, yeah.

0:53:02 > 0:53:06That's amazing. It's looking good, Aktar. It is, Chef, it is. Yes!

0:53:06 > 0:53:08Look at that. Perfect. Oh, wow! Perfect. Look at that.

0:53:08 > 0:53:10You don't win three Michelin stars

0:53:10 > 0:53:12cos you don't know what you're doing, right? Exactly.

0:53:12 > 0:53:14Hey, Chef?

0:53:14 > 0:53:17Yeah, I cooked a few of them during my life.

0:53:17 > 0:53:21It's not the first time, for a TV programme.

0:53:22 > 0:53:25It's good? Mmm, mmm.

0:53:26 > 0:53:28Right, let's go back to Lymington

0:53:28 > 0:53:31to see if Susie's found a good match for Pierre's venison.

0:53:50 > 0:53:53Pierre's venison with raspberry and bitter chocolate sauce

0:53:53 > 0:53:56really is autumn on a plate

0:53:56 > 0:54:00and it needs a smooth, heartwarming red wine to match.

0:54:00 > 0:54:03Now, a classic choice would be something like this 2012

0:54:03 > 0:54:08Vina Lorea Rioja Crianza, which is mature but refreshing

0:54:08 > 0:54:13and ideal for a rich savoury-sweet dish like Pierre's.

0:54:13 > 0:54:17But the other option is to go for a more hedonistic match,

0:54:17 > 0:54:21a wine that really mirrors the intensity of the sauce,

0:54:21 > 0:54:22and that's what I've done.

0:54:22 > 0:54:25It's the gorgeous Parker Favourite Son

0:54:25 > 0:54:28Coonawarra Cabernet Sauvignon from Australia.

0:54:28 > 0:54:32Although Cabernet Sauvignon is grown all over the world,

0:54:32 > 0:54:34its home from home is Bordeaux,

0:54:34 > 0:54:37where it produces some of the world's finest

0:54:37 > 0:54:39and most expensive red wines.

0:54:39 > 0:54:42And in a good Coonawarra Cabernet like this,

0:54:42 > 0:54:46you'll definitely get some typical Bordeaux fragrance and character,

0:54:46 > 0:54:49but it's more obviously fruity and full-bodied.

0:54:49 > 0:54:55Oh, that's full of creamy ripe blackberry and bell pepper.

0:54:55 > 0:54:59So, what you notice immediately, is that there is a minty flavour here

0:54:59 > 0:55:03that will work brilliantly with the bitter chocolate in Pierre's sauce.

0:55:03 > 0:55:04At the same time,

0:55:04 > 0:55:08the cassis notes tie in beautifully with the raspberry vinegar.

0:55:08 > 0:55:11There's plenty of ripe fruit to offset

0:55:11 > 0:55:14the savouriness of the cabbage and the bacon and the livery venison,

0:55:14 > 0:55:18and then the smooth, velvety texture of this wine

0:55:18 > 0:55:22is perfect with this rich and satisfying dish.

0:55:22 > 0:55:26So, Pierre, I have gone for a full-on flavour match

0:55:26 > 0:55:29with this wine, which I really hope you enjoy.

0:55:30 > 0:55:34Pierre, what do you think? I'm just trying the wine now.

0:55:35 > 0:55:39It's good? It's got a lovely... I love Cabernet Sauvignon.

0:55:39 > 0:55:41It's very good, a very nice wine, yeah.

0:55:41 > 0:55:45A bit alcoholic, maybe, but with the sauce, it's quite OK.

0:55:45 > 0:55:47You think that's good. Aktar? Perfect, yeah.

0:55:47 > 0:55:49I love the combination of the two. It works well,

0:55:49 > 0:55:51especially with that bitterness of the chocolate.

0:55:51 > 0:55:54It goes well with the richness. You like that? Perfect.

0:55:54 > 0:55:56Is that your food heaven? Oh, yeah, definitely.

0:55:56 > 0:55:58No, it was delicious. Thank you.

0:55:58 > 0:56:00Right, it's time to get a taste of Britain

0:56:00 > 0:56:02from Brian Turner and Janet Street-Porter.

0:56:02 > 0:56:05They're in Devon today, tucking into local vegetables.

0:56:13 > 0:56:17Devon's fertile soil is renowned for producing top-quality vegetables,

0:56:17 > 0:56:20and I think they'd make the perfect ingredient

0:56:20 > 0:56:22for my celebratory taste of the region.

0:56:23 > 0:56:26'I'm hoping I might be in luck

0:56:26 > 0:56:28'over at Riverford Organic Farm in Buckfastleigh.

0:56:28 > 0:56:32'It's run by vegetable producer, Guy Watson.'

0:56:32 > 0:56:34So, Janet and Brian, this is dispatch here.

0:56:34 > 0:56:37We've packed up the boxes, we wheel them in here on pallets,

0:56:37 > 0:56:39all the different types, and then we break them down

0:56:39 > 0:56:43and add milk, yoghurt, fruit, anything the customer wants.

0:56:43 > 0:56:46And that'll get rolled onto a lorry, off at one of the hubs tomorrow,

0:56:46 > 0:56:50onto a van and it'll be on the doorstep tomorrow morning.

0:56:59 > 0:57:01How do you actually go about being organic?

0:57:01 > 0:57:04Do you have get a certificate or...? Yeah, you do.

0:57:04 > 0:57:06You decide to be organic

0:57:06 > 0:57:09and you create a plan for converting the farm,

0:57:09 > 0:57:13weaning it off the chemicals - the nitrogen fertiliser in particular.

0:57:13 > 0:57:15And whilst you go through that process,

0:57:15 > 0:57:18the Soil Association or another accrediting body

0:57:18 > 0:57:21will come and monitor it, make sure you're doing it right.

0:57:21 > 0:57:24So when you set out to do it, is there ever a moment when you think,

0:57:24 > 0:57:27"Actually this too hard, I don't know why I'm doing this?"

0:57:27 > 0:57:29Oh, yeah. I can remember a couple of times

0:57:29 > 0:57:31when I did actually weep in the fields.

0:57:31 > 0:57:34But there was a sort of pigheaded determination.

0:57:34 > 0:57:36Now those radishes look really good.

0:57:36 > 0:57:38I am going to cook, for this celebration meal,

0:57:38 > 0:57:41a tarte tatin of wonderful vegetables that you grow here,

0:57:41 > 0:57:43but I'm going to use those, if I may.

0:57:43 > 0:57:47Great. Well, they couldn't be fresher than that. Thank you, sir.

0:57:47 > 0:57:52'I'm really impressed by this Devonshire organic veg box empire,

0:57:52 > 0:57:55'and I think vegetables are the perfect star ingredient

0:57:55 > 0:57:57'for my celebratory taste of the region.

0:57:57 > 0:58:00'I just hope Guy and his staff are equally as impressed.'

0:58:00 > 0:58:02Well, we've had some wonderful crab.

0:58:02 > 0:58:06Yes. I'm now going to go to a vegetable fiesta.

0:58:06 > 0:58:09I'm going to make a vegetable tarte tatin.

0:58:09 > 0:58:12Into the pan we put some butter.

0:58:12 > 0:58:15I've got rapeseed oil to go in as well - just a tad.

0:58:15 > 0:58:18And then, I've got, here, some cumin seeds,

0:58:18 > 0:58:22which I think work tremendously well. And then...

0:58:23 > 0:58:26..a bit of crushed garlic. So, just crush that up.

0:58:26 > 0:58:29And any of these things, if you say, "I don't really like them,"

0:58:29 > 0:58:31don't put them in. It's up to you.

0:58:31 > 0:58:34But I think this just is a nice little mix here.

0:58:34 > 0:58:36It's surprising how sweet root vegetables are

0:58:36 > 0:58:38when they're roasted and cooked through.

0:58:38 > 0:58:40It is, but this helps to complement it

0:58:40 > 0:58:42and we will serve a little dressing with it

0:58:42 > 0:58:43with a bit of vinegar, so that'll help.

0:58:43 > 0:58:46That's fantastic. This is a bit of sherry vinegar -

0:58:46 > 0:58:49take it away from the heat, just put it in there.

0:58:54 > 0:58:57We've got these wonderful beetroots.

0:58:59 > 0:59:02They're probably going to take about half an hour to cook, are those.

0:59:02 > 0:59:04And then sugar - not too much sugar.

0:59:05 > 0:59:07And then, if you've got a leek,

0:59:07 > 0:59:10stick that in the oven for about 30 minutes - just a nice gentle heat.

0:59:10 > 0:59:12And I've got some here.

0:59:12 > 0:59:15But just look at those. They look fantastic.

0:59:15 > 0:59:18Now, we want puff pastry cos of its crispness.

0:59:18 > 0:59:20What I don't want is it to rise too much,

0:59:20 > 0:59:24cos when you turn it over to serve it, it sort of looks odd,

0:59:24 > 0:59:29and that's not what we're looking for in this particular instance.

0:59:29 > 0:59:31I'm going to use this pan - it's about a 10-inch, this pan.

0:59:31 > 0:59:33And it's better, actually,

0:59:33 > 0:59:36if you have a little bit more pastry than you actually need. So that...

0:59:38 > 0:59:41Fantastic, great.

0:59:41 > 0:59:44I'm just going to leave it here for one second. OK.

0:59:44 > 0:59:47I'm trying to make a sort of a little pattern but I don't want it

0:59:47 > 0:59:51to be too patternified, if you know what I mean. Rustic!

0:59:51 > 0:59:54Oh, is that what I'm saying? Yeah. Lovely. Then we've got these...

0:59:54 > 0:59:56You're not doing a smiley face or anything?

0:59:56 > 0:59:58No, absolutely not. Just checking.

0:59:58 > 1:00:00We've got peppers here. Yeah.

1:00:00 > 1:00:03So we now put those, fold those, comme ca.

1:00:04 > 1:00:07These are lovely - I do love these roast peppers.

1:00:07 > 1:00:08So those go in there.

1:00:08 > 1:00:12And the nice thing about this dish is it's got plenty of colour.

1:00:12 > 1:00:15OK, so bring this here so we can see it.

1:00:20 > 1:00:23The one thing I don't want it to do, I don't want it to rise high.

1:00:23 > 1:00:27So, take a fork and dock it.

1:00:28 > 1:00:30And that'll stop it rising too much

1:00:30 > 1:00:33but it'll still give us a lovely crispness.

1:00:33 > 1:00:35And hopefully, with the liquor in the bottom there,

1:00:35 > 1:00:38which will soak into it, that'll be fantastic.

1:00:38 > 1:00:41Now this is looking quite good, look - it hasn't risen too much.

1:00:41 > 1:00:43It's got a lovely colour to it.

1:00:43 > 1:00:48OK. So, this goes on top here. Oh, you're doing it on a board.

1:00:48 > 1:00:51This has never been done...in public. I always do it on a plate.

1:00:51 > 1:00:54Look at this wonderful audience we've got here.

1:00:54 > 1:00:55And, er... Right, you ready?

1:00:57 > 1:00:59One, two, three, go.

1:00:59 > 1:01:02Oh. Whoaaaa!

1:01:02 > 1:01:05Oh, just listen to them behind me. Talk about encouragement!

1:01:07 > 1:01:09Hallelujah! APPLAUSE

1:01:09 > 1:01:12Oh, grand. Thank you very much, sir.

1:01:16 > 1:01:18OK, Duchess, there's a little piece there.

1:01:18 > 1:01:20Just try that. It's not too hot. OK.

1:01:20 > 1:01:22What do you think?

1:01:25 > 1:01:27Very good.

1:01:28 > 1:01:32Yum. Is it better than you thought? It's not too sweet, is it?

1:01:32 > 1:01:35No, it's not too sweet. It's not too sweet at all.

1:01:35 > 1:01:38The proof of the pudding, of course, is over here, innit? Mmm.

1:01:38 > 1:01:40Come in, you two, let's have a... You can help yourselves.

1:01:40 > 1:01:42It looks lovely, Brian. Thank you.

1:01:45 > 1:01:48I think Alan likes it. Oh, that's good.

1:01:48 > 1:01:51I'm not a big vegetable man but the roast peppers -

1:01:51 > 1:01:53fantastic flavour in that, beautiful.

1:01:53 > 1:01:57OK, Guy, moment of truth. Onions, carrots there.

1:01:57 > 1:02:00If you've got to cook them, you've done a pretty good job.

1:02:00 > 1:02:03LAUGHTER Just go with it, Brian.

1:02:03 > 1:02:06Ladies, come in and be courageous - tell us if you like it.

1:02:06 > 1:02:08Come in here. You come round, sir.

1:02:08 > 1:02:13It's a wonderful feast of fresh vegetables, with cumin and garlic.

1:02:13 > 1:02:14Tell us what you think of it.

1:02:14 > 1:02:16LAUGHTER Whoop.

1:02:16 > 1:02:20That is really good. Sorry, Guy, it's really good.

1:02:20 > 1:02:23Thank you. She works in accounts.

1:02:23 > 1:02:25LAUGHTER What do you think, darling?

1:02:25 > 1:02:28I would say that the vegetables are the star of the show there, Brian.

1:02:28 > 1:02:31Guess who SHE works for?

1:02:31 > 1:02:33Did you hear that? Guess who she works for?

1:02:38 > 1:02:41Cheers, Brian. Right, it's time for our chefs to spin the bottle.

1:02:41 > 1:02:43Don't worry - we're not stripping off.

1:02:43 > 1:02:45It's a different kind of culinary challenge.

1:02:45 > 1:02:47I'm giving each chef the same main ingredient -

1:02:47 > 1:02:49a lovely piece of steak.

1:02:49 > 1:02:51On the table are four trays, each with a selection

1:02:51 > 1:02:54of different ingredients which naturally go together.

1:02:54 > 1:02:57So, we've got Japan. We've got some miso, wasabi, noodles.

1:02:57 > 1:03:00We've got Southeast Asia - little pea aubergines, ginger,

1:03:00 > 1:03:04little chillies and a selection of soya and little chilli dressings.

1:03:04 > 1:03:06Then we go to Mediterranean tray.

1:03:06 > 1:03:08We have some tomatoes, aubergines,

1:03:08 > 1:03:11some different types of capers and we have some anchovy.

1:03:11 > 1:03:14Then we've got a British tray - some stilton, horseradish,

1:03:14 > 1:03:18lovely British greens, a bottle of beer and some pickled walnuts.

1:03:18 > 1:03:21So, boys, Sheree is going to be the judge.

1:03:21 > 1:03:25She has this lovely golden bottle to give out for the winner.

1:03:25 > 1:03:27I'm sure, Pierre, it's up there with three Michelin stars.

1:03:27 > 1:03:29Yeah, it should be full though.

1:03:29 > 1:03:31Aktar, better than winning the Great British Menu, I'm sure.

1:03:31 > 1:03:34I'm looking forward to it, yeah. Sheree's going to be the judge.

1:03:34 > 1:03:37You're going to spin the bottle,

1:03:37 > 1:03:41take a tray over there with your steak and then it's head-to-head

1:03:41 > 1:03:44who produces the best dish and Sheree will be the judge.

1:03:44 > 1:03:47Aktar, over to you. Spin the bottle.

1:03:50 > 1:03:55Red, it is! Southeast Asian. Pierre, spin the bottle.

1:03:57 > 1:04:01Blue - Mediterranean. Not too bad. I'm quite pleased with that.

1:04:01 > 1:04:03Right, boys, pick up your trays and let's cook!

1:04:16 > 1:04:19So, Pierre, have you got any ideas yet what you want to do?

1:04:19 > 1:04:21I'm going to do something...

1:04:21 > 1:04:24something quite simple, you know. Yeah.

1:04:24 > 1:04:27It's a beautiful piece of steak, so it will be just cook,

1:04:27 > 1:04:29pan-fry the steak.

1:04:29 > 1:04:32I'm not going to mix it with spice or something like that

1:04:32 > 1:04:34because it will be a waste of meat. Yeah.

1:04:34 > 1:04:38Make a nice salad with it, a bit of garnish.

1:04:38 > 1:04:43Maybe a bit of capers, anchovy. I love anchovy. Green tomatoes.

1:04:43 > 1:04:45Go well with meat. A little sauce, maybe,

1:04:45 > 1:04:48with a touch of coriander, but not a lot.

1:04:48 > 1:04:50And that's it, you know. Perfect. Sounds great.

1:04:50 > 1:04:52Chef, off you go. Thank you. Aktar?

1:04:52 > 1:04:56I was thinking, sear off the fillet and just a nice sharp salad.

1:04:56 > 1:04:58You've got some sour mango there,

1:04:58 > 1:05:01we've got loads of little strong-flavoured sauces,

1:05:01 > 1:05:02a bit of chilli. Yeah.

1:05:02 > 1:05:05It's all good, so, yeah, it will be nice and simple. Great. Cool.

1:05:05 > 1:05:08Let's crack on. They both sound really good, actually.

1:05:08 > 1:05:10I hate judging. Right.

1:05:10 > 1:05:13Come on, you've just done a show all about judging!

1:05:13 > 1:05:17I know, but I wasn't really judging. I was just presenting.

1:05:17 > 1:05:21No, they both sound really good. Both very different.

1:05:21 > 1:05:25And I love steak, I love chilli and all these lovely sauces.

1:05:25 > 1:05:28What would YOU do? What would I do? Simple.

1:05:28 > 1:05:30Glass noodles. I'd make a lovely cold...

1:05:30 > 1:05:32Cos they're great cold. Yeah.

1:05:32 > 1:05:35I'd make a really nice glass noodle salad. Yeah.

1:05:35 > 1:05:37Little bit of the tamarind, some sour mango,

1:05:37 > 1:05:40cos I love sour mango, fresh grated ginger in there,

1:05:40 > 1:05:42bit of chilli for heat, finish it with a bit of soya.

1:05:42 > 1:05:45I would then sear the beef but I would marinate it first

1:05:45 > 1:05:47in a bit of soya and fish sauce to give it a nice flavour.

1:05:47 > 1:05:50Pan-fry it, slice it and then fan it all over the salad.

1:05:50 > 1:05:52That's what I'd do. You make it sound so easy.

1:05:52 > 1:05:55You've just said exactly what I'm going to do. Oh, come on!

1:05:55 > 1:06:00It's amazing how you... I've never had sour mango.

1:06:00 > 1:06:04Yeah, it's literally mango before it ripens up,

1:06:04 > 1:06:07so it's a great souring agent, slightly acidic,

1:06:07 > 1:06:10so it's slightly different to what you'd expect from lemon and stuff.

1:06:10 > 1:06:13It's lovely. We use it all the time. It's fantastic.

1:06:13 > 1:06:15We've got a bit of bread grilling here.

1:06:16 > 1:06:18That's your steak there, Pierre. Yeah.

1:06:18 > 1:06:21Pan-fried and char-grilled potatoes. Yeah.

1:06:21 > 1:06:26Is this going to be a bit like a beef nicoise? Not nicoise but...

1:06:26 > 1:06:29If you want, you can call it what you like.

1:06:29 > 1:06:34I'm going to use anchovy, capers, a bit of chorizo,

1:06:34 > 1:06:38a bit of chorizo, and that's it. Yeah.

1:06:38 > 1:06:41I can use any type of vegetable, but maybe I put a bit of aubergine.

1:06:41 > 1:06:45I love aubergines. Yeah, me too. I'll put an aubergine there.

1:06:45 > 1:06:47Are we finishing the salad? Going along.

1:06:47 > 1:06:49Just getting all the ginger and everything done.

1:06:49 > 1:06:53The dressing's pretty much there, so... What do we have in here?

1:06:53 > 1:06:55We've got a bit of soy, bit of mirin,

1:06:55 > 1:06:59got some sriracha chilli in there as well. Yeah. And that's it, really.

1:06:59 > 1:07:01Bit of seasoning in that and that's that. Simple as.

1:07:01 > 1:07:04Keep it quite sharp but with a bit of heating coming through as well.

1:07:04 > 1:07:07So, put some finely shredded garlic in there, put some ginger in there.

1:07:07 > 1:07:09We've got some spring onions, dash of olive oil,

1:07:09 > 1:07:12I'm going to toss it all through and hopefully, we'll be all right,.

1:07:12 > 1:07:15Bit of the mint. Happy days. Sounds great.

1:07:15 > 1:07:18Which way are you swinging at the moment, Sheree?

1:07:18 > 1:07:20Oh, I don't know.

1:07:20 > 1:07:23Honestly, they both sounds like they're going to be really tasty.

1:07:23 > 1:07:26Are we getting the sauce on next, Chef? Is that where we're up to?

1:07:26 > 1:07:30Yeah. Great. I'm nearly finished. I don't know how my friend did...

1:07:30 > 1:07:33Wow, we're nearly finished. Aktar, how are we looking?

1:07:33 > 1:07:35I'm pretty much there as well. Pretty much there?

1:07:37 > 1:07:39So, that's your salad in there.

1:07:39 > 1:07:42Do you want to remind us what you've got in there? Bean sprouts...

1:07:42 > 1:07:45Bean sprouts, spring onion, the raw mango, which I've sliced up. Yeah.

1:07:45 > 1:07:47And then the glass noodles as well.

1:07:47 > 1:07:51Give it a bit of ginger and garlic then I'm going to pour the dressing

1:07:51 > 1:07:55over it and then fan the steak over it and that will be me done.

1:07:55 > 1:07:58That's you done. Sounds delicious. Pierre, give us a recap.

1:07:58 > 1:08:00Where are we? We are fine.

1:08:00 > 1:08:05I did a small salad with rocket and lettuce and anchovy and tomato

1:08:05 > 1:08:10to go with the meat to keep a kind of Mediterranean, Provencal style.

1:08:10 > 1:08:14Yeah. Grilled vegetables. The meat is cooking nicely.

1:08:14 > 1:08:17It is nearly cooked. The colours look amazing. Yeah.

1:08:17 > 1:08:20You could be sat there in Nice, glass of rose.

1:08:20 > 1:08:23What do you think, Sheree? Oh, yeah. Sat there, tucking in.

1:08:25 > 1:08:26The aubergine.

1:08:34 > 1:08:37That tomato looks great. There's the salad. Uh-huh.

1:08:37 > 1:08:41It's amazing what they're rustling up in this short amount of time.

1:08:41 > 1:08:44I know, it's amazing. I mean, when chefs cook at home...

1:08:44 > 1:08:46When you cook at these boys' levels,

1:08:46 > 1:08:50it's pretty amazing to watch what you can knock up pretty quickly.

1:08:50 > 1:08:52Yeah. You can do a lot of things.

1:08:52 > 1:08:55Instead to watch TV, you can do a lot of cooking. Oh, absolutely.

1:08:55 > 1:08:59It's my favourite part... Forget the gin and tonic and cook, yeah.

1:08:59 > 1:09:02I love it. On Sunday nights, I do it a lot at home.

1:09:02 > 1:09:04At home, cook for the kids and the wife. Yeah. Yeah.

1:09:04 > 1:09:07Just stay in the kitchen. People say, "Is it not a busman's holiday?"

1:09:07 > 1:09:10I say, "No, it's not, because it's a different type of pressure."

1:09:10 > 1:09:12In a restaurant, you're under so much pressure,

1:09:12 > 1:09:14but when you cook food like this,

1:09:14 > 1:09:18it's cooking what you really love to eat and it's just relaxed. Yeah.

1:09:19 > 1:09:20Aktar, have you finished?

1:09:20 > 1:09:23Yeah, there's not much more I can do with that one, I think.

1:09:23 > 1:09:27It is what it is. Do you want to tell Sheree what your dish is?

1:09:27 > 1:09:32OK, so I've done a salad with glass noodles, bean sprouts,

1:09:32 > 1:09:34raw mango, put some of the mint through it

1:09:34 > 1:09:38and then made a dressing with the soy, mirin

1:09:38 > 1:09:40and a bit of the sriracha as well.

1:09:40 > 1:09:42The steak itself, all I did was salt it,

1:09:42 > 1:09:46bit of pepper and on a pan, as rare as poss. Tuck into that.

1:09:46 > 1:09:51What do we call it? What do we call it? Anything you like. Come on.

1:09:51 > 1:09:55Sheree's Come Back...In My Life. SHEREE LAUGHS

1:09:55 > 1:09:58Yeah. Oh, he wants that bottle bad! Yeah, my gosh.

1:09:58 > 1:10:00It's all about the bottle.

1:10:00 > 1:10:02I've got a space on my cabinet for it already.

1:10:04 > 1:10:06Pretty good? Mmm.

1:10:08 > 1:10:11That meat is SO good! Is it so good? SO good.

1:10:19 > 1:10:21Thanks.

1:10:27 > 1:10:28Great. Right, let's bring it over.

1:10:32 > 1:10:37Wow, thank you. Knife and fork. Tuck in. Mmm. The big moment.

1:10:40 > 1:10:42There's a big shadow hanging over you right now. I know!

1:10:42 > 1:10:44I don't like this.

1:10:45 > 1:10:50Now I know how the contestants feel. You are on the other side.

1:10:50 > 1:10:53Well, it's cooked great. Mmm.

1:10:53 > 1:10:58Try a bit of the aubergine, tomato, see what you think. Ah. It's good?

1:10:59 > 1:11:02Some good... That steak just melts in your mouth.

1:11:05 > 1:11:08Mmm. So...

1:11:09 > 1:11:13It's decision time, Sheree. It's all over to you.

1:11:13 > 1:11:17If you pick Aktar, I hope there's no season two of...

1:11:17 > 1:11:19THEY LAUGH

1:11:19 > 1:11:21If you pick Pierre,

1:11:21 > 1:11:24this is going to right up there with his three Michelin stars.

1:11:24 > 1:11:28I'll go with Pierre. Well done, Pierre. Congratulations! Thanks.

1:11:28 > 1:11:30APPLAUSE

1:11:30 > 1:11:33Chef. Thank you. That was delicious though. Thank you.

1:11:33 > 1:11:36You have to present it, Sheree. Oh, OK. It's YOUR trophy.

1:11:36 > 1:11:38Here we go, Pierre. This is just for you.

1:11:38 > 1:11:40I know it's what you've always wanted. Thank you.

1:11:40 > 1:11:43CHEERING AND APPLAUSE

1:11:46 > 1:11:49So, will Sheree get food heaven, Japanese-style miso cod,

1:11:49 > 1:11:51or food hell, saffron-infused fish stew?

1:11:51 > 1:11:54We'll find out after we get a recipe from James Martin.

1:11:54 > 1:11:56He's waffling today, but first,

1:11:56 > 1:12:00he's got some friends round who make a very, very grown-up ice lolly.

1:12:05 > 1:12:08Sometimes all you need to give you a boost

1:12:08 > 1:12:11and to put a smile on your face, is a quick, sugary treat.

1:12:13 > 1:12:16And in the capital, there are smiles aplenty

1:12:16 > 1:12:19thanks to a couple of young entrepreneurs

1:12:19 > 1:12:22who are putting an adult spin on a childhood classic.

1:12:22 > 1:12:26Ice lollies are seen as that childhood nostalgia.

1:12:26 > 1:12:28In the right place and the right time,

1:12:28 > 1:12:30they give everyone that childhood memory.

1:12:30 > 1:12:33We make unusual flavours and quirky flavours -

1:12:33 > 1:12:37flavours like rose and pistachio, raspberry and lime,

1:12:37 > 1:12:39fresh mango, strawberry and black pepper,

1:12:39 > 1:12:41flavours like that that really catch people's eye

1:12:41 > 1:12:43and create quite a bit of a buzz.

1:12:45 > 1:12:48My name is Cesar Roden. I started Ice Kitchen in the top floor

1:12:48 > 1:12:51of my parents' house in North London.

1:12:51 > 1:12:53We make handmade gourmet ice lollies and ice cream on a stick.

1:12:53 > 1:12:57My younger brother Pete has been responsible for all of our design.

1:12:57 > 1:13:01We were mostly selling them at various food events and markets,

1:13:01 > 1:13:04and now we're selling them at restaurants,

1:13:04 > 1:13:06and we're talking to cinemas and nightclubs.

1:13:07 > 1:13:10The boys have taken their American-inspired recipe

1:13:10 > 1:13:12and created a real buzz.

1:13:12 > 1:13:14Well, I have my own and it's guaranteed

1:13:14 > 1:13:19to get you leaping out of bed, no matter how miserable the day.

1:13:19 > 1:13:22Fluffy waffles served with a zingy strawberry compote

1:13:22 > 1:13:24and a scoop of ice cream.

1:13:24 > 1:13:27Go on, why not spoil yourself once in a while,

1:13:27 > 1:13:29especially at this time of year?

1:13:29 > 1:13:33Now, one of the great pick-me-ups you can do at home are waffles,

1:13:33 > 1:13:35and it's actually really simple to make them.

1:13:35 > 1:13:39You start off with a batter, and the batter is done with plain flour.

1:13:39 > 1:13:41So we need 250g for this.

1:13:41 > 1:13:44Now, it is important, when you're doing waffles,

1:13:44 > 1:13:47to actually measure it. It's not one of those sort of recipes,

1:13:47 > 1:13:49particularly like all baking really,

1:13:49 > 1:13:52you can't really measure it by eye and throw it all in.

1:13:52 > 1:13:54So, you've got to measure it exact.

1:13:57 > 1:14:00'To the flour I'm adding a teaspoon of baking power,

1:14:00 > 1:14:02'a generous pinch of salt,

1:14:02 > 1:14:04'and an even more generous pinch of sugar

1:14:04 > 1:14:07'to help caramelise the mixture.

1:14:07 > 1:14:09'Then crack in three eggs.'

1:14:10 > 1:14:13It is one of the simple recipes that you can make

1:14:13 > 1:14:16and I don't really know why it hasn't really caught on

1:14:16 > 1:14:18that much in the UK.

1:14:18 > 1:14:20In America, of course, you have them all over the place.

1:14:20 > 1:14:22One of the best places I had them

1:14:22 > 1:14:25is actually the oldest diner in America,

1:14:25 > 1:14:26and this guy had a menu...

1:14:26 > 1:14:29I mean, the menu was like an encyclopaedia, it was so massive.

1:14:29 > 1:14:33And this is his recipe, and I've kind of used it ever since, really.

1:14:33 > 1:14:35Now we add some milk.

1:14:35 > 1:14:37Now, at the same time, with this...

1:14:38 > 1:14:41..we're going to melt some butter, and again we need to weigh it.

1:14:41 > 1:14:43110g.

1:14:43 > 1:14:45So, get that on the stove.

1:14:50 > 1:14:55Now, really, when you've mastered the art of making waffles...

1:14:55 > 1:14:57you can mix and match this recipe.

1:14:57 > 1:14:59If you put chopped bacon and chives

1:14:59 > 1:15:02and turn them into a sort of savoury dish.

1:15:02 > 1:15:04But also the great secret of this batter

1:15:04 > 1:15:06is you can actually use it not just for waffles.

1:15:06 > 1:15:09So, if you haven't got a waffle iron you can take this exact mix,

1:15:09 > 1:15:12which is kind of like an enriched pancake batter...

1:15:13 > 1:15:17..and put it in a frying pan, and create little puffed up pancakes,

1:15:17 > 1:15:20which the Americans love so much with blueberries

1:15:20 > 1:15:22and that kind of stuff.

1:15:22 > 1:15:25And then what we do is pour the butter in there.

1:15:26 > 1:15:29'Let the mixture stand for a few minutes,

1:15:29 > 1:15:32'as this will relax the glutens and make for a lighter, fluffier batter.

1:15:34 > 1:15:38'Next, I'm knocking up a quick, zingy compote to go with it,

1:15:38 > 1:15:41'starting with butter, sugar, water...

1:15:42 > 1:15:44'..and zest of lemon.'

1:15:47 > 1:15:49And the lemon is really going to lift

1:15:49 > 1:15:51the flavour of the strawberries.

1:15:55 > 1:15:57And we need to cook this for about five minutes.

1:16:01 > 1:16:04Now I'm going to use this little waffle machine

1:16:04 > 1:16:06which I picked up from the States.

1:16:11 > 1:16:14Then I'm going to take the batter and then just drip it

1:16:14 > 1:16:16into the waffle machine.

1:16:21 > 1:16:23Close the lid.

1:16:23 > 1:16:26Leave it for about four to five minutes

1:16:26 > 1:16:28and then you'll end up with waffles.

1:16:28 > 1:16:31Now I'm a great believer in a good quality breakfast.

1:16:31 > 1:16:35You should actually line your stomach, whether that's butter,

1:16:35 > 1:16:38or certainly, in this case, sugar and fresh fruit, really.

1:16:38 > 1:16:42I can't call it healthy, even though it's got fresh fruit in it,

1:16:42 > 1:16:44cos I'm going to pile one my favourite things,

1:16:44 > 1:16:47maple syrup, all over it. And this stuff is superb.

1:16:47 > 1:16:52It's natural and it's amazing, when you see this produced.

1:16:52 > 1:16:55And it's really just...a tap that's in a maple tree,

1:16:55 > 1:16:58and they just open the tap and this maple syrup comes out.

1:16:58 > 1:17:01This is our waffles ready.

1:17:03 > 1:17:05There you have it, waffles.

1:17:05 > 1:17:07When you learn how to make them,

1:17:07 > 1:17:10there's no going back, really.

1:17:10 > 1:17:14But they're so easy to make, taste so good...

1:17:14 > 1:17:17So I'm going to serve one and a half.

1:17:17 > 1:17:19And this sort of diner that I was at...

1:17:20 > 1:17:24..you wouldn't believe the pile. Seriously, it was up here...

1:17:24 > 1:17:27and that was just for one person.

1:17:27 > 1:17:29And I was taught, ever since I was a kid,

1:17:29 > 1:17:32never to eat anything that's bigger than my face.

1:17:32 > 1:17:35Whereas, in America, never eat anything that's as tall as you are.

1:17:37 > 1:17:39But this is a dish that's guaranteed to pick you up.

1:17:39 > 1:17:41And then not forgetting...

1:17:42 > 1:17:45..cos we've got to serve it how the Americans do it.

1:17:45 > 1:17:50Whether you have this for lunch or breakfast, it's always ice cream.

1:17:53 > 1:17:55And then you've got some of this maple syrup

1:17:55 > 1:17:57over the top.

1:18:00 > 1:18:03Oh... HE CHUCKLES

1:18:03 > 1:18:08It's not really how it was served to me over there in the States.

1:18:09 > 1:18:12It was much bigger than this and there would be a lot more of it,

1:18:12 > 1:18:14but the taste is still the same.

1:18:14 > 1:18:18Even if you just do the waffles, maple syrup and ice cream.

1:18:21 > 1:18:23They're just delicious.

1:18:26 > 1:18:30And it will certainly wake you up. They call it a sugar rush.

1:18:31 > 1:18:35So there's my suggestion for a dish to perk up your mornings.

1:18:40 > 1:18:42Right, it's time to find out

1:18:42 > 1:18:45whether Sheree is facing her food heaven or food hell.

1:18:45 > 1:18:48So, Sheree, your food heaven is marinated miso cod

1:18:48 > 1:18:52with a beautiful salad of nashi pear, avocado, cucumber, radish.

1:18:52 > 1:18:55I'll make a beautiful dressing for that with tofu. Mmm.

1:18:55 > 1:18:57Then your food hell is saffron. Yes.

1:18:57 > 1:19:01So, we'll make like a Corsican fish stew with saffron,

1:19:01 > 1:19:04little bit of lemon, some pollack, some mussels,

1:19:04 > 1:19:08and we serve that with some more saffron, which is a saffron aioli -

1:19:08 > 1:19:11so loads of saffron for you - on crispy fried bread. OK.

1:19:11 > 1:19:15Because we're not live, we have no votes,

1:19:15 > 1:19:19so it's got to be you to choose your own fate. OK.

1:19:19 > 1:19:23So, on these wooden spoons, I have a hell mark, I have a heaven mark.

1:19:23 > 1:19:26So, you tell me, are you going to food heaven

1:19:26 > 1:19:28or are you going to food hell?

1:19:29 > 1:19:34I'll go with this one. This one? It's food heaven. Hooray! Yay!

1:19:34 > 1:19:36Right, boys, we're going to cook the miso cod.

1:19:36 > 1:19:39So, Aktar, I want you to get on with those vegetables. Yes, Chef.

1:19:39 > 1:19:40I want nice, big dice.

1:19:40 > 1:19:43Pierre, if you could make the tofu dressing. Perfect.

1:19:43 > 1:19:45And we're going to marinate the cod. OK.

1:19:45 > 1:19:47All we're going to do is trim it down a little bit

1:19:47 > 1:19:50to give it a nice shape, like so.

1:19:50 > 1:19:53Not too much. And then this is really, really easy to do.

1:19:54 > 1:19:55Right...

1:19:58 > 1:20:01Nothing more than just brown miso. Yeah. And some lime juice.

1:20:01 > 1:20:04That's it. That's it? That's it. Wow. That's all we do.

1:20:04 > 1:20:07Always squash your lime a little bit before you juice them.

1:20:07 > 1:20:10That just helps release the juice.

1:20:10 > 1:20:13Into a nice bowl...like so.

1:20:13 > 1:20:17Take a little bit of the miso. Not too much.

1:20:17 > 1:20:21Then we're going to juice those in...like so.

1:20:21 > 1:20:26So, when Pierre was judging, what was he like? Was he...?

1:20:26 > 1:20:30When he was judging on the show. He was good. The truth, come on!

1:20:30 > 1:20:34He was very honest. I want the truth. He was good.

1:20:34 > 1:20:36What was he really like? He was good.

1:20:36 > 1:20:40I suppose, because especially for the professional chefs,

1:20:40 > 1:20:44they're trying to mentor their partners,

1:20:44 > 1:20:46and they haven't got long to do it. Yeah.

1:20:46 > 1:20:50So, obviously, they want to impress Pierre,

1:20:50 > 1:20:52the home cooks want to impress their chefs,

1:20:52 > 1:20:54so everyone's out to impress each other.

1:20:54 > 1:20:57And if Pierre didn't like something, he would say. Right.

1:20:57 > 1:21:01It's always best to be honest, isn't it? Absolutely. Gosh, yeah.

1:21:01 > 1:21:04All we're doing with this is we're going to take it over,

1:21:04 > 1:21:06we're going to rub it all over

1:21:06 > 1:21:09and we just literally want to make sure

1:21:09 > 1:21:11that we completely cover the cod with it.

1:21:11 > 1:21:12Have we got a little towel there?

1:21:12 > 1:21:15And then we want to make sure that we... Cover it up.

1:21:15 > 1:21:18We leave it in the fridge for a couple of hours, right. Right.

1:21:18 > 1:21:22And then we're going to pan-fry this. So, a little bit of olive oil.

1:21:22 > 1:21:26Is it all good, Chef? Got it coming together? It's OK.

1:21:26 > 1:21:29I think it should be a bit more liquid, no? Just keep it going.

1:21:29 > 1:21:34Just keep it going for a little bit. It'll pan-fry nicely together.

1:21:34 > 1:21:36Right, so...

1:21:38 > 1:21:41So, we're talking about the new show that starts on Monday.

1:21:41 > 1:21:46Yes, so, it's Monday to Friday. Every day, we have a different...

1:21:46 > 1:21:48Stand back, as that might spit you a bit.

1:21:48 > 1:21:51We have a different professional chef every day,

1:21:51 > 1:21:53with four home cooks. Uh-huh.

1:21:53 > 1:21:54And then on the Friday final,

1:21:54 > 1:21:57they all come back with their partner that they've picked...

1:21:57 > 1:22:00Right. ..and have a big cook-off,

1:22:00 > 1:22:03where Pierre comes in and judges, so...

1:22:03 > 1:22:07Some of the challenges that they do with their partners,

1:22:07 > 1:22:11sometimes it's something simple, like mushrooms on toast,

1:22:11 > 1:22:14or how to make the perfect scrambled eggs.

1:22:14 > 1:22:17So it's stuff that you can learn if you're at home watching.

1:22:17 > 1:22:20Lots of tips. I've picked up loads of different things

1:22:20 > 1:22:22from all our cooks and chefs.

1:22:22 > 1:22:25And the home cooks were really good. Really?

1:22:25 > 1:22:27Yeah, some of them were brilliant, weren't they, Pierre?

1:22:27 > 1:22:31Yeah, very good. Very good. That's it, perfect.

1:22:31 > 1:22:35We had some very nice dishes. Do those in half and we're good.

1:22:35 > 1:22:39Actually, Theo Randall offered his partner a job. Really?

1:22:39 > 1:22:41Yeah, she was that good. Wow. Really good, so...

1:22:41 > 1:22:43And all that starts on Monday?

1:22:43 > 1:22:47All starts on Monday, Monday afternoon on BBC1.

1:22:47 > 1:22:50Right, so all we want on there is a little bit of colour

1:22:50 > 1:22:53and then we're going to pop that into the oven.

1:22:53 > 1:22:55Turn that off, pop that into the oven

1:22:55 > 1:22:58and we'll cook that for about six minutes. OK.

1:22:58 > 1:23:01Then it's done. I'll let you taste it to see if it's...

1:23:01 > 1:23:06Is it good, Chef? I don't know. Let me taste a bit. I leave it to you.

1:23:08 > 1:23:12Not bad. LAUGHTER

1:23:12 > 1:23:15That's perfect! No, I had nothing to do with it.

1:23:15 > 1:23:18I just put the machine on and even I didn't know how to make it...

1:23:18 > 1:23:22Pressed the button. That's it, perfect. Stick it into there. Cool.

1:23:22 > 1:23:26I'll cut those in half. That's the salad ready to go.

1:23:26 > 1:23:28PIERRE WHISTLES UNDER HIS BREATH

1:23:28 > 1:23:31I'll just go in, like so. Just stick them straight in.

1:23:31 > 1:23:36Take that out, Chef. That's all good to go. Cool. Cut them in half.

1:23:36 > 1:23:38We're making a really beautiful salad.

1:23:38 > 1:23:40The only thing we're cooking on this part is the cod

1:23:40 > 1:23:44and then, obviously, the daikon. Yeah. Where did I put the...?

1:23:44 > 1:23:46Right, so...

1:23:47 > 1:23:51That's it. Nashi pear. Just put it straight into the salad. Yeah, cool.

1:23:51 > 1:23:55Put it straight in there. Um...where is my large daikon?

1:23:55 > 1:23:58Right, so we're just going to shave this. Where's the mandolin?

1:23:58 > 1:24:02We're going to make nice little pretty discs

1:24:02 > 1:24:04to make the salad look pretty nice.

1:24:06 > 1:24:09So, Sheree, Japanese food is obviously something...

1:24:09 > 1:24:12That's why you chose it. What is it you like about it?

1:24:12 > 1:24:15What's the thing that really makes you...?

1:24:15 > 1:24:17Cos you've never been to Japan.

1:24:17 > 1:24:20No, I haven't, but I think it's obviously the flavours.

1:24:20 > 1:24:22It's, like we were saying before, it's clean and fresh.

1:24:22 > 1:24:25It's very precise, isn't it? Yeah, very precise.

1:24:25 > 1:24:27And I think because I don't...

1:24:27 > 1:24:30I mean, I could do this now at home, after watching you, probably,

1:24:30 > 1:24:33but I don't make Japanese food at home.

1:24:33 > 1:24:35So, for me, if I go to a restaurant,

1:24:35 > 1:24:38I do like to go, cos it's like a treat, isn't it?

1:24:38 > 1:24:42Well, it's always nice when someone else is cooking for you.

1:24:42 > 1:24:44Yeah, always so much better.

1:24:44 > 1:24:47We're going to quickly... We made a really quick pickle there.

1:24:47 > 1:24:51So, that's a little bit of sugar, a bit of mirin vinegar,

1:24:51 > 1:24:56a bit of water, and we're going to very lightly pickle that daikon,

1:24:56 > 1:25:00just to give the salad a bit more of a crunch. Do you like Japanese food?

1:25:00 > 1:25:03I love any type of food. Look at the damage. Put it into a bigger bowl.

1:25:03 > 1:25:07Cool. Fold that into there for me. I like everything that is good. Yeah.

1:25:07 > 1:25:11We'll get the daikon out. Sorry, Chef, just squeeze past.

1:25:14 > 1:25:19So, the daikon comes out, like so. Right, are we ready?

1:25:20 > 1:25:24That's it. Thank you. In there, like so.

1:25:26 > 1:25:30Pop those in. And where's the dressing, Chef?

1:25:30 > 1:25:33Where's that dressing? On the other side. Great.

1:25:33 > 1:25:35Add in some more herbs.

1:25:35 > 1:25:38Chef, if you can just take them out for me

1:25:38 > 1:25:42and put them onto the paper, that would be great. OK. Spoon?

1:25:42 > 1:25:45I'll get one. Great, Aktar, if you can pass me a spoon.

1:25:50 > 1:25:53And this goes on the top, like so.

1:25:54 > 1:25:57Not many people use tofu at home and it's so good for you

1:25:57 > 1:26:00and it's so good to make a dressing with it. Yeah.

1:26:00 > 1:26:02And, obviously, cos you've done it into a sauce there,

1:26:02 > 1:26:05I've got lots of vegetarian friends and they said

1:26:05 > 1:26:08there's so many different ways you can cook with tofu.

1:26:08 > 1:26:11Tofu, yeah. Um...

1:26:11 > 1:26:14But it is good. Great. That's good.

1:26:16 > 1:26:21Pop that over there. Right, now, just finish that with a bit of lime.

1:26:22 > 1:26:24Right, I'm just going to get the cod.

1:26:28 > 1:26:33Right, so, take the cod out. That's the cod ready to go.

1:26:35 > 1:26:40So, it was six minutes. Six minutes, just baked. When you do it with...

1:26:40 > 1:26:45This is normal cod, which is a lot less expensive than doing it

1:26:45 > 1:26:51with the original, the deep-sea cod, which is so buttery,

1:26:51 > 1:26:54cos it lives so deep down into the waters,

1:26:54 > 1:26:57so the fat content of the cod is so high,

1:26:57 > 1:26:59that when you bake it, it's buttery.

1:26:59 > 1:27:01If you pan-fry that, it'll melt. It's like foie gras.

1:27:01 > 1:27:03They literally call it the foie gras of the sea.

1:27:03 > 1:27:05Right, so, we've got the salad there.

1:27:05 > 1:27:07Where's a bit of lime, just for the top?

1:27:09 > 1:27:11Little bit of lime on the top there.

1:27:11 > 1:27:16We're just going to add a few little discs on top, like so,

1:27:16 > 1:27:18on top of our salad.

1:27:19 > 1:27:23And then if you want to try a bit of lime on top of our salad, please...

1:27:25 > 1:27:27..like so. If you want to try now, Sheree. Yeah?

1:27:27 > 1:27:31So a bit of the salad... Bit of the salad, yeah. Oh...

1:27:31 > 1:27:34Try a bit of daikon, bit of the tofu dressing. Is that food heaven?

1:27:37 > 1:27:41Unbelievable! Good flavours? SO good! That just melts in your mouth.

1:27:41 > 1:27:43Let's go and get some wine. Mmm.

1:27:43 > 1:27:48To go with this, Susie's chosen Cono Sur Reserva Riesling, ?9 from Tesco.

1:27:48 > 1:27:50Try it, boys? I'd love to, Chef. Yeah.

1:27:50 > 1:27:55Are you going to try some of this? How was the cod, Chef? It's good?

1:27:55 > 1:27:58Go first. Do you think I've learnt a little bit

1:27:58 > 1:28:00since I left your kitchen 20 years ago?

1:28:00 > 1:28:05I'm sure you learned a lot. Mmm. Right, try a bit of that.

1:28:05 > 1:28:08Sheree, tuck into that Riesling, see what you think. Thank you.

1:28:08 > 1:28:11That's all from us today on Saturday Kitchen.

1:28:11 > 1:28:13Thanks to the great Pierre Koffmann, Aktar Islam

1:28:13 > 1:28:15and, of course, the amazing Sheree Murphy.

1:28:15 > 1:28:18Cheers to Susie Barrie for the wine choices.

1:28:18 > 1:28:19All the studio recipes are on our website

1:28:19 > 1:28:22at bbc.co.uk/saturdaykitchen.

1:28:22 > 1:28:25The show is back live again next week,

1:28:25 > 1:28:26with the Hairy Bikers at the helm.

1:28:26 > 1:28:29Have great weekend and thank you for watching. Bye for now.

1:28:38 > 1:28:39Home chefs with a passion for cooking

1:28:39 > 1:28:41join forces with professional chefs

1:28:41 > 1:28:43putting their reputations on the line.

1:28:43 > 1:28:44Mash the spuds!