:00:07. > :00:11.Good morning. Stay right where you are and enjoy 90 minutes of world
:00:11. > :00:21.class food cooked right in front of your eyes. This is Saturday Kitchen
:00:21. > :00:35.
:00:35. > :00:38.Live! Welcome to the show. Cooking live with me in the studio are two
:00:38. > :00:41.formidable chefs. First, the woman who has put Eastern Mediterranean
:00:41. > :00:46.food firmly on the culinary map with her best-selling books but
:00:46. > :00:52.more recently her brand new London restaurant, Quince. It's the blonde
:00:52. > :00:55.bombshell, Silvena Rowe. Next to her is a chef who's helping
:00:55. > :00:59.maintain Ludlow as a gourmet hot spot with the shiny Michelin star
:00:59. > :01:03.he hangs above the door of his restaurant, La Becasse. Making a
:01:03. > :01:12.welcome return to the show, it's Will Holland. Good morning to you
:01:13. > :01:19.both. So, Silvena you are kicking off the show, what are you cooking
:01:19. > :01:25.for us? It is blueberry and chili molasses glazed belly of pork. And
:01:25. > :01:30.a salad that is prepared with feta and yoghurt and cumin.
:01:30. > :01:37.It sounds great to me. Slowly cooked? Slowly cooked then a
:01:37. > :01:40.flash grill all in the oven. Will? I'm taking a gamble, I'm
:01:40. > :01:50.going to have a go at sweet red wine souffle.
:01:50. > :01:50.
:01:50. > :01:58.A big gamble xap We are serving that with summer berries, creme
:01:58. > :02:01.fraiche and mint. Very few ingredients. Easy to do at home!
:02:01. > :02:05.Two very different dishes to look forward to and we've also got a
:02:05. > :02:08.great line up of foodie films from the BBC archive. There's Rick Stein,
:02:08. > :02:11.Anjum Annand and, Nigel Slater and the great, Mr. Keith Floyd. Now,
:02:11. > :02:14.our special guest today has one of the most recognisable faces in the
:02:14. > :02:17.world having graced the front cover of nearly every fashion magazine
:02:17. > :02:27.from Elle to Vogue. But more impressive than that, she's also a
:02:27. > :02:27.
:02:27. > :02:30.massive petrolhead! And a massive friend of mine it is Jodie Kidd. We
:02:30. > :02:37.have been trying to get you on the show for ages, but something has
:02:37. > :02:40.been keeping you busy? Yes, I'm pregnant! So, I'm very excited. My
:02:40. > :02:44.mouth has been watering, telling me about the food.
:02:44. > :02:48.Due in September. So, we are cooking for two.
:02:48. > :02:54.Yes. At the end of the show, I am
:02:54. > :03:00.cooking food heaven or food hell for Jodie. What spr is your
:03:00. > :03:07.favourite -- what is your favourite ingredient, food heaven, what would
:03:07. > :03:12.it be? R Well, I'm a big -- Well, I'm a big fan of fish. So probably
:03:12. > :03:19.a Dover sole. Nothing too pungent or strong.
:03:19. > :03:22.And not too expensive, they are about �20 each! Now, what about
:03:22. > :03:28.food hell? Probably another fish. Probably a mackerel. Something
:03:28. > :03:32.stronger, I'm not a fan of if. You have to get it as fresh as a
:03:32. > :03:42.daisy, that's the thing. Really? I will watch and learn.
:03:42. > :03:49.
:03:50. > :03:59.Ours is three weeks old! Is it?! either mackerel or Dover sole.
:04:00. > :04:00.
:04:00. > :04:03.The Dover sole, this is cooked fish is skinned and filleted then pan
:04:03. > :04:06.fried in butter. It's served along with a stew of chorizo, artichokes
:04:06. > :04:09.and tomato. It's finished with a few home-made potato gnocchi and a
:04:09. > :04:11.handful of fresh herbs. Or Jodie could be facing food hell, mackerel.
:04:12. > :04:14.The mackerel is glazed with a mixture of ginger, garlic,
:04:14. > :04:17.coriander, tamarind and a spoonful of honey then flashed under a
:04:17. > :04:21.fiercely hot grill. It's served on a bed of spicy lemongrass noodles
:04:21. > :04:27.and a few chinese greens. You will have to wait until the end of the
:04:27. > :04:31.show to see which one Jodie gets. Now, our two guests, eleie, you
:04:31. > :04:39.wrote in, who have you with you? have my boyfriend, Ben.
:04:39. > :04:45.You are a teacher? Yes, in Reading. Are you off? Five weeks left, then
:04:45. > :04:50.the holidays. And the holiday? We are going to
:04:50. > :05:00.America. And Ben, what are you doing? I'm in
:05:00. > :05:04.the RAF rv. A fantastic job.
:05:04. > :05:10.-- I'm in the RAF. A fantastic job.
:05:10. > :05:16.To call in: Put your questions to us live later
:05:16. > :05:20.on if you get on the show I'll be asking you if Jodie should be
:05:20. > :05:25.getting food heaven or food hell. So, start thinking.
:05:25. > :05:30.Heaven! Right, let's cook. First, the woman in charge of the brand
:05:30. > :05:35.new restaurant in Mayfair, Quince. It is Silvena Rowe. You have been
:05:35. > :05:42.busy in the last few months? I have joined the rest of the chefing
:05:42. > :05:48.world. 18 hours a day, working with all of that. If I fall asleep, slap
:05:48. > :05:53.me, with pleasure! What are we cooking today? I have a fairly
:05:53. > :05:56.youngish pork. It is fairly lean. So basically, what I will do with
:05:57. > :06:06.So basically, what I will do with that is simply plonk it in my tray.
:06:07. > :06:08.
:06:08. > :06:12.Here I have some spices. . I like cardamom, coupin seeds and
:06:12. > :06:17.fennel. While you crush the cardamom, I will rub the seeds on
:06:17. > :06:26.the top. My restaurant is eastern Mediterranean. It is the food of
:06:26. > :06:30.Turkey, Lebanon, Syria, Jordan. So, a little bit of salt in here.
:06:30. > :06:36.They have particular spices, cardamom being one, that sort of
:06:36. > :06:44.stuff. It is very sweet? Yes, I like to, in this country we love
:06:44. > :06:49.pork with apple. So instead of apple I go for blueberry.
:06:49. > :06:55.We have three major molasses. We use them in dressings, we use them
:06:55. > :06:59.in mar United States, in glazes, etc. So, having done that, we have
:06:59. > :07:04.chicken stock here, which I will pour over it. Basically, we are to
:07:04. > :07:08.leaf it now for three to four hours in a fairly low oven. Once we cover
:07:08. > :07:13.it, of course. So, it is basically braising?
:07:13. > :07:19.to be honest I leave it for as long as I can. I like the meat to be
:07:19. > :07:25.flaking off. To be able to pull it. So, can you put that in the oven
:07:25. > :07:28.for me, please? Thank you so much. So, what temperature? About 150
:07:28. > :07:33.Celsius. Something like. There$$NEWLINE So, about a gas
:07:33. > :07:38.four? Yes. Let's see what is happening here, then. Very nice.
:07:38. > :07:45.So this is looking fairly good. Make sure when you work with it,
:07:45. > :07:51.that it is cooler. Now, the salad? Before I do the
:07:51. > :07:56.salad, shall we do our, you know? You know who is the chef here,
:07:56. > :08:01.don't you. Imagine you are in Quince! I was never in doubt.
:08:01. > :08:08.Right, blueberry, don't go for the fresh ones, the cheaper once, the
:08:08. > :08:14.frozen ones are just as delicious. You are waring -- wearing the
:08:14. > :08:20.proper colours! So, the sugar and water. Then pass it here. Once you
:08:20. > :08:26.start a messy job, you have to finish it. Can you pass it through
:08:26. > :08:28.the sieve? Yes. I will do that. Once you pass it through the sieve
:08:28. > :08:33.add lemon. Congratulations on the restaurant,
:08:34. > :08:41.you have the first review today? Apparently we are sultry and
:08:41. > :08:46.glamorous! St That is what is being said, I could not disagree with me
:08:46. > :08:51.-- it. And r and the restaurant?
:08:51. > :08:57.restaurant is fabulous. I think it is the epitomy of sultry and
:08:57. > :09:07.glamorous, don't you think?! think it is a real compliment.
:09:07. > :09:11.
:09:11. > :09:14.We want a real jam here. You cannot get it from the shops, so this is a
:09:14. > :09:22.real work of your own. So it makes it even more delicious.
:09:22. > :09:29.. Now, the pork here. James, you are doing everything for
:09:29. > :09:33.me now! You know your place on this show, I tell you! Now, this skin,
:09:33. > :09:38.we are taking it off. This is fabulous to do a crackling with,
:09:38. > :09:44.but not in this dish. What is the best way to do a crackling, James?
:09:44. > :09:48.With pork belly, cook it for long slow cooking, but not to cover it
:09:48. > :09:50.with tin foil, but about the same amount of time.
:09:50. > :09:57.Then crank up the heat before you need it.
:09:57. > :10:02.OK. So what we do now is arrange our belly of pork on the tray.
:10:02. > :10:09.Where is the chilli going? In here. Yes, in there.
:10:09. > :10:13.In there? Yes, please. God, didn't I that! Just double
:10:13. > :10:19.checking first. All of my chefs are afraid of me, I
:10:20. > :10:25.don't know why? I'll tell you one day! Over the phone! Now, at this
:10:25. > :10:30.stage I love to put it in a very, very hot oven to finish it off. If
:10:30. > :10:36.you really want if you have the time you can finish it in the sal
:10:36. > :10:43.mander. Or a very hot grill if at home.
:10:43. > :10:46.So, give it a give amount of this. Is that the portion size? Yes.
:10:46. > :10:49.This is one of the best-selling dishes.
:10:49. > :10:54.People love it. It is fabulous.
:10:54. > :10:58.I bet they do with that size. People who don't love pork even
:10:58. > :11:07.love it! If you want to ask a question on the show, call this
:11:07. > :11:13.number. I have to do this bit, first! You can put your questions
:11:13. > :11:19.to us live later on. You can find Silvena's recipes with the others
:11:19. > :11:23.on the show at the website: What we have here is yoghurt and
:11:23. > :11:28.feta cheese. I love those two things.
:11:28. > :11:32.Here are the leaves. Well done! Explain what we have in
:11:32. > :11:39.here? Basically we have yoghurt, feta cheese and we are really
:11:39. > :11:45.whoshing it together with a bit of cumin and lemon.
:11:45. > :11:51.Yes, a little bit is OK. No need of salt or pepper, the seasoning is
:11:51. > :11:55.perfect. The lettuce leaves go in there. Coat them nicely. Then I
:11:55. > :11:59.have sesame. With cumin seeds that I will sprinkle on the top. I love
:11:59. > :12:03.the crunch. The creaminess of the dressing works together with the
:12:03. > :12:08.crunch. Tell us about Quince? It is eastern
:12:08. > :12:13.Mediterranean, in the heart of London, Mayfair, fabulous food. It
:12:13. > :12:22.is a touch of Lebanese, a touch of Ottoman, but really British fare.
:12:22. > :12:28.The best of British pork, beef. Come and try it.
:12:29. > :12:34.I swear, we have unbelievable food. The salads are incredible. They are
:12:34. > :12:39.all fat-free. I don't use dressings, so the food is light and
:12:39. > :12:45.deelectible. Light? You have two kilos of pork
:12:45. > :12:49.here! But we are in Britain. I love pork. British pork is phenomenon al,
:12:49. > :12:55.so why not. Where do the ideas come from?
:12:55. > :13:00.heritage, my dear. I am Ottoman, Turkish, Bulgarian and I have
:13:00. > :13:04.basically gone back to my roots. It is a little bit of a play on
:13:04. > :13:10.flavours, that kind of thing. That looks good to me.
:13:11. > :13:13.This is fabulous, yes. You want it caramelised. Remember
:13:13. > :13:19.the blueberry molasses will do that exactly.
:13:19. > :13:24.It is fabulous. What is this I'm doing here? It is
:13:24. > :13:30.black sesame seeds and cumin seeds it give as wonderful crunch and
:13:30. > :13:35.flavour to finish. There is your salad.
:13:35. > :13:39.And here are the baby squares. T this is phenomenon al.
:13:40. > :13:43.So, it basically goes back in a really, really high temperature?
:13:43. > :13:48.Yes. The ovtown is easy, but the grill
:13:48. > :13:54.you have to watch it. So, with the seeds on top and this is your dish
:13:54. > :13:59.finished. So, remind us what that is again?
:13:59. > :14:05.This is blueberry and chili molasses glazed belly of pork and a
:14:06. > :14:12.salad with feta and yoghurt and a touch of cumin.
:14:12. > :14:17.It looks good to me. I know it smells good, but does it taste goo?
:14:17. > :14:22.I'm so excited. Dive into that. Tell us what you
:14:22. > :14:31.think? I suppose that pork is the only thing you can do that which?
:14:31. > :14:36.Beef, brisket, it will not get the same flavour? No. I think that pork
:14:36. > :14:44.lends itself well to the fruitiness. It works great together. People who
:14:44. > :14:49.don't like pork even love that dish. Chicken thighs? I have a chilli and
:14:49. > :14:57.har Issa marinaded chicken thighs. Happy with that? That is really
:14:57. > :15:03.good. It right and fresh. Really good! Will, ever cooked pork and
:15:03. > :15:11.blueberries? No, but like you said, you always use something sweet to
:15:11. > :15:18.cut the fattiness, so why not use the blueberries.
:15:18. > :15:23.The molasses is Turkish. They usualally use pomgran at. The
:15:23. > :15:27.blueberries, though is fabulous with the pork. Mull berry, I use in
:15:27. > :15:31.my dressings, all of my dressings are made with fruit. Nothing is
:15:31. > :15:37.with oil. It is fabulous. Sounds good to me. I will not get
:15:37. > :15:42.any of it this side! Now, to Peter Richards to Kent, what did he
:15:42. > :15:48.choose to go with the stunning pork choose to go with the stunning pork
:15:48. > :15:53.belly? I'm at the light railway here outside of sitting born. I
:15:53. > :16:03.have so make track floos town to find some great wines to go with
:16:03. > :16:17.
:16:17. > :16:21.Silvena's cooking is all about creativity and delicious, often
:16:21. > :16:26.eclectic flavours that can make it difficult to find the right wine.
:16:26. > :16:30.In this dish there is feta, pork, blueberries and spices. These
:16:30. > :16:40.ingredients can give you options when it comes to the wine. If you
:16:40. > :16:40.
:16:40. > :16:46.fancy a palate-cleansing wine, then look no further than this Riesling,
:16:46. > :16:50.but my choice is for a red wine, one that marries freshness with
:16:50. > :16:53.juiciness, that is not an easy thing to find in an affordable red,
:16:53. > :17:00.but it is something that the Ravenswood Vintners Blend Zinfandel
:17:00. > :17:06.2007 carries off well. When you look at a bunch of citizen
:17:06. > :17:12.fan del grapes at harvest it is messy. There are the ripe grapes as
:17:12. > :17:16.well as the overripe ones but with an experienced wine maker putting
:17:16. > :17:22.that together, you can make up a beautiful marriage of freshness,
:17:22. > :17:26.with character. Citizen fan del is famous for its aromas of
:17:26. > :17:31.blueberries and blackberries to pick up on the molasses it is rich
:17:31. > :17:36.and juicy to work with the pork and the molasses and the heat of the
:17:36. > :17:39.chilli it is fresh and crunchy in texture, to work with the salad and
:17:39. > :17:45.there is a lovely savoury creaminess running through the wine
:17:45. > :17:50.to pick up on the feta and the yoghurt. It is a succulent,
:17:50. > :17:59.motherish, delicious wine. Much like your dish, Silvena. So,
:17:59. > :18:05.what a treat! Sorry, Peter, I did not watch any of that. I was
:18:05. > :18:12.listening to a two-way conversation about high-heeled shoes, but what
:18:12. > :18:17.do you think of the wine? I love it. He has a great sense of my food.
:18:17. > :18:20.This is not an easy dish to match because of the sweetness.
:18:21. > :18:26.Did he try the dish before choosing the wine? Yes, they do.
:18:26. > :18:36.They call me. It is all properly done here, you know! Will, what do
:18:36. > :18:39.you reckon? It is lovely. I don't want to annoy you to say it is like
:18:39. > :18:44.a barbeque. I have no problem with that.
:18:44. > :18:48.It sounds good to me. The men are happy. Ben? Great.
:18:49. > :18:53.Beautiful. Now, you can join us here at the
:18:53. > :18:55.chef's table, just write to us with your name and address and
:18:55. > :19:05.importantly, the daytime phone number.
:19:05. > :19:05.
:19:05. > :19:12.Later on, Will is taking on a culinary challenge with a special
:19:12. > :19:15.dish... Souffle! A red wine souffle! It could be tricky.
:19:15. > :19:21.No producer. First, a Mediterranean escape with
:19:21. > :19:31.Rick Stein. He is in the hills of Mount Etna, which it turns out is
:19:31. > :19:41.The soil around Etna and the lemons grown round here
:19:41. > :19:42.
:19:42. > :19:47.a real Sicilian delicacy, He says the secret
:19:47. > :19:50.but they treat the lemons very gently and don't break the skins.
:19:50. > :19:52.He only wants the juice and not the mashed-up pith.
:19:52. > :19:55.HE SPEAKS ITALIAN
:19:55. > :19:59.MACHINE WHIRRS
:19:59. > :20:01.Then the lemon juice is mixed with sugar
:20:01. > :20:06.and a little water and poured into this wonderful machine.
:20:06. > :20:10.I think the creation of machinery like this
:20:10. > :20:10.is a real testimony to ingenuity to- create something really refreshing.
:20:10. > :20:20.Sicily is home of ices in the Western world,
:20:20. > :20:22.
:20:22. > :20:25.Sicily is home of ices in the Western world,
:20:25. > :20:27.but they say it was the Arabs
:20:27. > :20:31.who gave them the inspiration with their ice-cold sharbats or sherbets.
:20:31. > :20:35.Granita is much grainier - which is- what granita means - than a sorbet.
:20:35. > :20:40.I just love watching this as the icy shavings turn to slurry which gets
:20:40. > :20:45.thicker and creamier until it's time to serve.
:20:45. > :20:49.I think a lemon granita is an Italian icon -
:20:49. > :20:57.up there with Mario Lanza, caponata and the motor scooter.
:20:57. > :21:07.Now do you remember this? Richard Dimbleby's little film
:21:07. > :21:10.
:21:10. > :21:13.Well, I'm in Porto Paolo which is just outside Menfi. I'm with Vittorio
:21:13. > :21:16.and I'm really looking forward to eating this though which is...
:21:16. > :21:19.which is porcini - the ceps, wild mushrooms - with tomato, olive oil, a bit of white wine.
:21:19. > :21:22.And he's going to do that with some- vongole. It'll be perfecto.
:21:22. > :21:25.He puts in some chopped tomatoes, oil - olive oil of course -
:21:25. > :21:27.garlic, the vongole,
:21:27. > :21:29.basil...
:21:29. > :21:30.Basilico!
:21:30. > :21:32.Basilico, of course!
:21:32. > :21:34...chilli flakes.
:21:34. > :21:36.And then he chops up a fresh green chilli.
:21:36. > :21:39.Giorgio Locatelli told me about Vittorio in London and that's why I'm here.
:21:39. > :21:42.He rates him as probably the best seafood chef in Sicily.
:21:42. > :21:45.He puts in some parsley and a good dollop of white wine
:21:45. > :21:49.and then he gets the pasta going.
:21:49. > :21:54.Oh...
:21:54. > :22:01.Mwah! I've only just met Vittorio but the thing about cooks - I know I like him.
:22:01. > :22:05.The reason I like him is he wants to please me and that's- what good cooks are all about -
:22:05. > :22:08.thinking about who they're cooking for and pleasing them -
:22:08. > :22:11.and he's just given me that clam because he knows I'll like it
:22:11. > :22:15.and I've tried the sauce already and it's absolutely delicious.
:22:15. > :22:17.I mean, he's a star!
:22:17. > :22:20.And then he puts in the porcini, which literally means
:22:20. > :22:22."little pigs" in Italian,
:22:22. > :22:29.and he gets on to make the pasta.
:22:29. > :22:33.The thing that keeps cropping up with me with Italian cooking is generosity.
:22:33. > :22:36.It's all about families,
:22:36. > :22:42.it's all about big portions, it's all about steaming bowls of lovely food.
:22:42. > :22:45.Who could fail to have their appetite excited
:22:45. > :22:48.about something like this?
:22:48. > :22:49.Alla tabella! Pronto. >
:22:49. > :22:53...tabella.
:22:53. > :22:56.Well, this is the best bit of the whole job for me.
:22:56. > :23:00.I always manage to splatter my shirt at moments like this
:23:00. > :23:03.but I don't care - I love being in Sicily!
:23:03. > :23:07.Mmm! Delicious!
:23:07. > :23:10.Lovely al dente-ness about the pasta.
:23:10. > :23:20.Excuse me.
:23:20. > :23:27.
:23:27. > :23:30.In the hotel last night, there were some Americans who said
:23:30. > :23:32.they'd met up with a strange Englishman who was writing a book about Sicilian food
:23:33. > :23:35.while exploring the island on a scooter. Well, we all knew who they- were talking about -
:23:35. > :23:41.Matthew Fort, the Guardian's food writer and a friend of mine.
:23:41. > :23:42.Food - have you had any decent meals yet?
:23:42. > :23:45.I've had a couple of so-so meals but I've had some absolutely, absolutely stormingly good meals
:23:46. > :23:55.made from very, very sort of simple- straightforward but extraordinarily- good ingredients. Very high quality.
:23:56. > :24:06.
:24:06. > :24:08.I totally agree and I think that's what makes this place so fantastic.
:24:08. > :24:12.Very nice to see you, Matthew. If you find anything like wine,
:24:12. > :24:14.'Matthew mentioned such a good dish -
:24:14. > :24:16.'simply grilled swordfish... Don't wave, Matthew!
:24:16. > :24:18.'..with a Sicilian classic sauce - salmoriglio.'
:24:19. > :24:21.I like doing these sort of simple dishes
:24:21. > :24:24.with char-grilled food, with barbecued food outdoors.
:24:24. > :24:27.It's the sort of thing where you can have a couple of friends sitting by
:24:28. > :24:31.and have a bit of a chat and a glass of wine.
:24:31. > :24:35.I always think it's quite nice when you're cooking, to have people around
:24:35. > :24:38.but you don't really want them too close when you're in a busy kitchen
:24:38. > :24:41.doing something rather over-complicated.
:24:41. > :24:45.But this salmoriglio's really straightforward.
:24:45. > :24:50.This is olive oil, water and lemon juice.
:24:50. > :24:54.I'm adding oregano, flat-leaf parsley and celery tops.
:24:54. > :24:58.Then I put in garlic,
:24:58. > :25:00.freshly ground black pepper and salt.
:25:00. > :25:05.And this salmoriglio is probably the most popular sauce in the whole of Sicily
:25:05. > :25:08.and it's really good with roasted meat.
:25:08. > :25:11.So now to grill those lovely swordfish steaks.
:25:11. > :25:15.All they need is a few flakes of dried chilli and a bit of seasoning.
:25:15. > :25:19.Swordfish are best in late spring to early summer.
:25:19. > :25:25.I was told that that the Sicilian fishermen say something in Greek before they start fishing.
:25:25. > :25:29.Now this is to trick the fish into thinking that it is Greek fishermen
:25:29. > :25:33.who are not very good at fishing rather than Italian who are!
:25:33. > :25:37.Well that's what the Sicilians say.- Well, they would, wouldn't they?
:25:37. > :25:42.I've cooked the swordfish for four minutes on each side - now that's really important -
:25:42. > :25:46.so that it's nice and moist in the middle.
:25:46. > :25:50.I mean, basically this is a classic, isn't it?
:25:50. > :25:54.I mean, if you think of the perfect- fish for a barbecue, it's swordfish
:25:54. > :25:57.and the salmoriglio goes so well with it.
:25:57. > :26:00.And just a green salad and some chips.
:26:00. > :26:03.Nothing fancy. That's perfect for me.
:26:03. > :26:08.I suppose Matthew is still on his scooter buzzing around Sicily.
:26:08. > :26:11.It would be so good to have had lunch with him and yap about fish,
:26:11. > :26:16.cheeses, tomatoes, great sauces, breads...
:26:16. > :26:26.well, until the wine ran out!
:26:26. > :26:28.
:26:28. > :26:28.Fabulous
:26:28. > :26:28.Fabulous food
:26:29. > :26:32.Fabulous food as
:26:32. > :26:36.Fabulous food as always from Rick. That sauce is perfect to go with
:26:36. > :26:39.almost anything you cook outside this weekend. If the weather let's
:26:39. > :26:45.you, of course. It has been raining this week, but brilliant for the
:26:45. > :26:50.fruit and vegetable. You are diving into it already? This is so good.
:26:50. > :26:52.This is from my garden. I picked it in the rain this morning. Just for
:26:52. > :27:00.you. Good man.
:27:00. > :27:03.I thought with you, I would do a little, being with child, a fancy
:27:03. > :27:07.meringue. A raspberry meringue swan.
:27:07. > :27:14.Wow! So we start off the meringue with egg whites.
:27:14. > :27:20.Now, of course, you can buy egg whites that are pasteurised.
:27:20. > :27:25.whites that are pasteurised. Can you? If you can't find those,
:27:25. > :27:30.telein supermarkets already. They are very popular in America. They
:27:30. > :27:34.have just started to come here. Egg whites in a tub in the supermarkets.
:27:34. > :27:38.Already pasteurised. I love that. I will do that with
:27:38. > :27:41.the fingers. I do it with the top of the shell.
:27:41. > :27:50.It takes forever. I like the fingers.
:27:50. > :27:54.Now, brought in up the Bahamas? Barbados. Lovely. Lovely. My
:27:54. > :28:00.parents had a family home in Barbados, so we always were there
:28:00. > :28:06.for the holidays, but lived here. That is where you were spotted by
:28:06. > :28:11.the great Terry O'Neill of course? It was indeed. We were on holiday.
:28:11. > :28:16.I was 15 years old. Terry went up to my mum and said I think that she
:28:16. > :28:23.can be a model. I was engrowsed in horses and showjumping as a junior.
:28:23. > :28:27.I was going up to the next level. Your family are heavily into that?
:28:28. > :28:33.My dad was about to go to the Olympics with the show-jumping team
:28:33. > :28:38.until something happened to his horse, but an amazing showjumper
:28:38. > :28:45.and he went on to play polo. I took after him and was being a youngster
:28:45. > :28:50.doing the showjumping scene and then was spotted for models. I was
:28:51. > :28:57.just about to go up to the seniors, I needed a horsebox. I had never
:28:57. > :29:05.had my own horsebox. I thought I would give modelling a go and it
:29:05. > :29:11.could enable me to buy a horsebox. Give it a go! I was a pot washer to
:29:11. > :29:16.make money, you went to be a model! But there was a controversy at that
:29:16. > :29:22.time about the thin models? Yes, when I started modelling it was the
:29:22. > :29:32.time of the adroj news now, you know, girlie, blokey kind of look.
:29:32. > :29:37.Very dark photographs. It was that period.
:29:37. > :29:45.-- adrogynous. Fashion is like that, it changes.
:29:45. > :29:54.It will go into the superCindy Crawford look, then go back into
:29:54. > :30:04.the tomboyish look. Now, I have this done here, the egg
:30:04. > :30:05.
:30:05. > :30:09.whites down with the sugar. Now we are going to take the raps berries.
:30:09. > :30:16.-- raspberries. This is where we start to build up
:30:16. > :30:24.the swans. We take this and place two pieces on each one. This is its
:30:24. > :30:30.wing. That's its wing? Is this going to
:30:30. > :30:38.be like a work of art? I won't be able to eat it? It will be a great
:30:38. > :30:44.shame! You will be able to eat it, but the idea is that raspberries
:30:44. > :30:51.are really in season. With the rain, it will make it go crazy. Excuse me,
:30:51. > :30:57.I know I should not lick my fingers, but it is delicious. We take this.
:30:57. > :31:04.What is that? It helps you stick this down.
:31:04. > :31:12.I amateurible with ovens, I was brought up in a country that were
:31:12. > :31:19.all Aga. I only know how to cooken an Aga.
:31:19. > :31:25.You can't do these on an Aga. Make sure that they are nice and
:31:26. > :31:31.thin. Janet did these yesterday, they were like big fat ducks! But
:31:31. > :31:37.you put them in the oven and at 200 degrees they are lovely and soft
:31:37. > :31:41.and sticky. I am going to finish this off. Add
:31:42. > :31:48.some more raspberries. While we are doing that, you are a jack of all
:31:48. > :31:54.trades, you are a model, a polo player? I know. I'm confused.
:31:54. > :32:00.A dancer, a presenter? I am confused in my career path..A
:32:00. > :32:04.Golfer and the racing driver? I know, we are oft on the race
:32:04. > :32:08.track together down at good wood. Yes. When it comes to sport, you
:32:08. > :32:15.are keen on sport, you are doing this swimming thing? Tell us about
:32:15. > :32:21.that? I am. I am. Today we are launching the British Gas Big Dip.
:32:21. > :32:26.They have a 25-metre pool into the middle of Clapham Common. People
:32:26. > :32:30.can go along and they can swim, they can do classes in the water.
:32:30. > :32:35.There is a wonderful beach there. It is mad it is brilliant.
:32:35. > :32:40.This is purpose-built? Yes, it is there for a month and then to goes
:32:40. > :32:45.to Manchester. People can go along, take their family, sit on the beach,
:32:45. > :32:50.relax, hopefully if the sun comes out. They can take part in a huge
:32:50. > :32:54.number of activities. They have volley ball, water polo. They have
:32:54. > :33:01.fitness in the water. This is all about encouraging
:33:01. > :33:04.people to swim? Exactly. To get out, to be active. To get sporty as we
:33:04. > :33:11.are hosting the Olympics next year. This is a drive to get people
:33:11. > :33:20.involved in sport. You are nodding about swimming?
:33:20. > :33:27.am a dolphin myself! You get the Bahamas, you have the Plaque Sea, I
:33:27. > :33:32.have my local pool! I cheated, -- you have the Black Sea. I have my
:33:32. > :33:37.local pool! I cheated, every kid did it, but it is great to get
:33:37. > :33:42.everybody involved in this? Yes. Swimming, while I've been pregnant,
:33:42. > :33:47.it is a lovely thing to do. The reason I really got into swimming,
:33:47. > :33:51.I have a charity foundation that I was raising money for. I thought
:33:51. > :33:59.the best thing to do would be the marathon. I started to train for
:33:59. > :34:06.the marathon. I am just not built for running! Nor am I, love! Nor am
:34:06. > :34:12.I! As I'm about to put a load of cream on! Running is not my bag! So,
:34:12. > :34:17.my body could not handle it with my bones, and everything. So, I did a
:34:17. > :34:23.swim. I did this British Great Swim. You swim a mile and you can still
:34:23. > :34:27.raise money for charity. It is very tough, actually. You have to swim
:34:27. > :34:37.on open water. It was on the Thames? It was, but
:34:37. > :34:41.they have amazing locations. I should have done Lake Windlemere up
:34:42. > :34:45.in the Lake District. It is beautiful there, but I chose the
:34:45. > :34:55.Thames. It was great, but daunting swimming in open water where you
:34:55. > :34:57.
:34:57. > :35:01.don't have lines to follow or you are just looking ahead you in this
:35:01. > :35:07.murky water! Look at that. They are amazing.
:35:07. > :35:13.Now, I have done these with the pasteurised eggs, just for you.
:35:13. > :35:21.Amazing. That is so sweet. You can if you want, take that and
:35:21. > :35:28.do the tail! Oh! What can I say, museum work! This is all a bit
:35:28. > :35:37.fancy?!. You are showing off! There you go, and a bit like that. Like
:35:37. > :35:43.most things in the UK, it is raining... Oh, its bottom fell off!
:35:43. > :35:47.Look at that! It is gorgeous. I don't know what to say Just dive
:35:47. > :35:55.into it. Oh, the bum is coming off again!
:35:55. > :36:03.Just ignore that. Stick some mint in instead.
:36:03. > :36:08.How-do I attack that? In the cream I have double cream, a touch of
:36:08. > :36:13.vanilla and raspberries. If you are going out, you are near
:36:14. > :36:17.a garden centre, it is bound to be raining, get yourself strawberry
:36:17. > :36:23.and raspberry plants. They are so simple to grow.
:36:23. > :36:28.How delicious is that? You have just made a pregnant lady very,
:36:28. > :36:37.very happy! What are we cooking for Jodie at the end of the show? Could
:36:37. > :36:42.it be food heaven or food hell. Dover sole, food heaven. Roasted
:36:42. > :36:52.with chorizo. With home-made gnocchi and fresh hers.
:36:52. > :36:54.
:36:55. > :37:00.You are -- and fresh herbs. Or could it be food hell? Mackerel.
:37:00. > :37:10.Served with spicy noodles and a few Chinese Greens! That was half a
:37:10. > :37:11.
:37:11. > :37:14.swan in your mouth! Some of our guests in the studio get to help to
:37:14. > :37:18.choose Jodie's feat today! Dover sole.
:37:18. > :37:24.What about you? Dover sole. You have to wait until the end of
:37:24. > :37:30.the show for the final result. It is time to spice things up with
:37:30. > :37:40.another menu of easy Indian food from Anjum Anand.
:37:40. > :37:41.
:37:41. > :37:45.Take a look at this. I'm heading to the
:37:45. > :37:48.This stunning landscape was the inspiration for Emily Bronte's classic novel, Wuthering Heights.
:37:48. > :37:51.The Keighley and Worth Valley Railway was started in 1968.
:37:51. > :37:58.It's a recreation of a 1950s branch- line serving the local community.
:37:58. > :38:02.It's hugely popular and is entirely run by volunteers like Jessica,
:38:02. > :38:05.who help to maintain a wonderful piece of history in Yorkshire.
:38:05. > :38:07.Hi. Hi. Are you Jessica?
:38:07. > :38:09.I am, yes. Hi. Anjum. How do you do?
:38:09. > :38:15.Nice to meet you. Shall we have a look around? Yeah. OK.
:38:15. > :38:17.And what kind of food do you serve on these evenings?
:38:17. > :38:19.It can be a huge variety.
:38:19. > :38:22.It can be things such as roast beef and things like that for our Sunday lunch train.
:38:22. > :38:28.To more complicated dishes.
:38:28. > :38:30.This is the tiny kitchen where all the action takes place.
:38:30. > :38:33.Jessica and two other colleagues will have to prepare
:38:33. > :38:36.a three-course Indian meal in this space, for up to 50 guests.
:38:36. > :38:39.Have you ever cooked Indian food?
:38:39. > :38:42.No, I've used jars and things, but that's really it.
:38:42. > :38:44.That's not cooking. No.
:38:44. > :38:54.To get her taste buds tingling, I am going to start Jessica off with a Kashmiri specialty...
:38:54. > :39:01.
:39:01. > :39:03.Now, Rogan Josh is probably the most familiar Kashmiri dish
:39:03. > :39:08.that we know of in this country.
:39:08. > :39:11.In Kashmir, they would use just lots of spices, and yoghurt.
:39:11. > :39:12.So if you slice that and I'll get into these garlic cloves
:39:13. > :39:16.to make a puree. Mm-hm.
:39:16. > :39:18.First, I'm going to fry up all my spices in hot oil.
:39:18. > :39:21.I'm using black and green cardamom pods, pepper corn,
:39:21. > :39:25.cloves, cinnamon and mace, which is derived from the nutmeg tree.
:39:25. > :39:29.Next, I'm going to make a paste using six cloves of garlic
:39:29. > :39:34.and one square inch piece of ginger.
:39:34. > :39:36.So in with our meat.
:39:36. > :39:38.OK. All in. Right.
:39:38. > :39:41.And, if I can have you gently browning that off in the onions.
:39:41. > :39:43.I haven't gone too dark with the onions
:39:43. > :39:45.is cos they're going to cook now more with the meat...
:39:45. > :39:46.Even more. Yeah. Yeah.
:39:46. > :39:54.There's big pieces here. Would you leave them this size?
:39:54. > :39:56.OK. So how did you get involved in this train? Or how did that happen?
:39:56. > :39:58.Your parents are involved too, aren't they?
:39:58. > :40:00.Yes. They are still... Slightly less involved than they were. Mm.
:40:00. > :40:03.My father used to bechairman of the catering department.
:40:03. > :40:05.Ah! Now the connection makes sense.
:40:05. > :40:09.He roped you in, didn't he? Something like that, yes.
:40:09. > :40:11.OK. I'm just going to puree these tomatoes.
:40:11. > :40:14.Then I'm adding half a teaspoon of chilli powder
:40:14. > :40:16.and two teaspoons of cumin,
:40:16. > :40:20.coriander and garam masala.
:40:20. > :40:23.Now, fennel seed is really typical of Kashmir. Mm-hm.
:40:23. > :40:27.It is something that should go into- Rogan Josh. It just works.
:40:27. > :40:30.Although it sounds unusual, it works well with the lamb.
:40:30. > :40:34.So I'm adding two teaspoons. OK.
:40:34. > :40:36.In go the tomatoes.
:40:36. > :40:39.This is yoghurt. I've stirred it so it's got no lumps. OK.
:40:39. > :40:41.So, three tablespoons.
:40:41. > :40:43.Straight in.
:40:43. > :40:47.OK? Stir. And that's really all that goes into it.
:40:48. > :40:55.Now I'm going to leave the lamb to stew for about 20 minutes.
:40:56. > :41:01.Once the liquid has reduced, I brown the meat slowly in the masala.
:41:01. > :41:03.What it's doing is concentrating those flavours? Yeah.
:41:03. > :41:06.So you just need enoughliquid in there to stop it catching?
:41:06. > :41:09.Yeah, exactly. So it shouldn't be dry. OK.
:41:09. > :41:11.But there shouldn't be so much liquid that it's bubbling away.
:41:12. > :41:14.Yeah. So I'm happy with that.
:41:14. > :41:17.I can smell the caramelisation of that masala. I understand.
:41:17. > :41:19.I need to add some water.
:41:19. > :41:22.It's not supposed to be a thin gravy, but also not thick,
:41:22. > :41:24.cos we're going to have it with rice
:41:24. > :41:27.so we need enough to moisten that.
:41:27. > :41:30.All right, so that's boiling. I'm putting the heat back on.
:41:30. > :41:33.Turning it down a bit and then, leaving it till the lamb's completely cooked.
:41:33. > :41:37.Another ten minutes or so.
:41:37. > :41:40.Un petit peu de garnish.
:41:40. > :41:42.That is more than garnish cos once you crunch into that with the lamb,
:41:42. > :41:46.it's really fragrant and fresh.
:41:46. > :41:54.And I think it's time to try.
:41:54. > :41:56.That's fabulous. Is it? Yes.
:41:56. > :41:59.That's not converting you to eat lamb in Indian restaurants, is it? It might.
:41:59. > :42:01.You're kidding? Yeah. Success!
:42:01. > :42:03.That's a good curry. Mm.
:42:03. > :42:13.If I do say so myself!
:42:13. > :42:13.
:42:13. > :43:06.Apology for the loss of subtitles for 53 seconds
:43:06. > :43:06.I'm going to
:43:06. > :43:07.I'm going to whip
:43:07. > :43:08.I'm going to whip the
:43:08. > :43:18.I'm going to whip the ingredients together for a minute.
:43:18. > :43:19.
:43:19. > :43:25.I love the orange. Tasting time. My favourite time.
:43:25. > :43:30.Very nice. Very nice. Very delicate. Light for the end of the meal.
:43:30. > :43:36.I have come back to the railway in south Yorkshire. Today Jessica and
:43:36. > :43:39.the rest of the railway's volunteers are preparing for their
:43:39. > :43:44.round-trip. Jessica is organised, but the size of the task is
:43:44. > :43:49.beginning to dawn on her. I'm busy getting on with it. Not
:43:49. > :43:53.trying to think about it too much. If I do, I will get paranoid about
:43:53. > :43:57.Good morning! How is it going? It is OK.
:43:57. > :44:03.Can I help? I think we have everything under control.
:44:03. > :44:07.I didn't expect to be demoted! But it is good to see Jessica and her
:44:07. > :44:10.team are confident. The passengers are boarding and the journey is
:44:10. > :44:15.about to begin. Now that it is full-steam ahead,
:44:15. > :44:24.the food must be served within the two hours of the trip. 20 minutes
:44:24. > :44:31.into the journey, things are not go Jessica's decided to serve pilaf
:44:31. > :44:35.However, the journey can't be delayed because this historic steam locomotive
:44:35. > :44:42.shares its line with a local commuter train.
:44:42. > :44:45.So, in the heart of Bronte country,- the Keighley and Worth Valley Railway
:44:45. > :44:49.has served up its first Indian menu.
:44:49. > :44:51.Oh, it was exceptional. It tasted nice.
:44:51. > :44:53.Well presented. I really enjoyed it.
:44:53. > :44:55.Very nice.
:44:55. > :44:57.We had the lamb and that was just really good.
:44:57. > :45:01.There was no heat to it, but the spices came through just so well.
:45:01. > :45:06.It was really tasty.
:45:06. > :45:09.I had the rice, and I could have sat down and just had the rice on its own. It was wonderful.
:45:09. > :45:18.The main courses have gone down a treat. Now it's time for dessert.
:45:18. > :45:19.Hi!
:45:19. > :45:22.Dessert? Yes.
:45:22. > :45:26.Kashmiri cuisine, because it's so regionalised has surprised me a little bit.
:45:26. > :45:30.It's just more varied than I imagined it was going to be.
:45:30. > :45:33.Things don't need to be hot, just because you're using spices.
:45:33. > :45:37.So that you can gain depth and taste to a dish without actuallymanaging to blow somebody's head off.
:45:37. > :45:39.It's been quite nerve-wracking, but the great thing is that we've all pulled together,
:45:40. > :45:43.because ultimatelyit is all a team effort down here.
:45:43. > :45:53.That's the best thing about it, really.
:45:53. > :45:56.
:45:56. > :45:57.You
:45:57. > :45:57.You can
:45:58. > :46:02.You can see
:46:02. > :46:06.You can see more recipes from Anjum on next week's show. Still to cock
:46:06. > :46:10.on Saturday Kitchen, Nigel Slater is doing battle in his garden.
:46:10. > :46:16.After fighting off the local wildlife, he retreats to the
:46:16. > :46:22.kitchen to make a mixed vegetable soup with cannellini beans and
:46:22. > :46:29.Chard. Keith Floyd is in the Pyrenees mountains from France. He
:46:29. > :46:36.is taking off a Basque chicken to prepare by himself in the fabulous
:46:36. > :46:41.bow tie. There will be serious EGG- plaining to do, Will, if he cracks
:46:41. > :46:47.under the pressure, live a little later on. What are we cooking for
:46:47. > :46:53.Jodie at the end of the show? Will it be food heaven? Can she eat food
:46:53. > :46:58.heaven? Have you eaten the meringues? They are gone! It could
:46:58. > :47:04.be food heaven, sofr sole or food hell, mackerel.
:47:04. > :47:09.Will, what do you like the sound of. The king of fish, the Dover sole or
:47:09. > :47:17.the tiny, cheap, mackerel. I will go for the Dover sole. Just
:47:17. > :47:20.as I don't want to upset Jodie! the man in charge of the hub at La
:47:20. > :47:26.Becasse, welcome back it is Will Holland.
:47:26. > :47:30.Now, souffle, you have made these? Yes, these are going in the oven,
:47:30. > :47:38.but now we shall go through the process.
:47:38. > :47:41.There we go, gas mark 350 degrees for eight minutes.
:47:41. > :47:46.Don't keep checking and opening the door.
:47:46. > :47:49.Right, we are making a syrup. Sugar and water.
:47:50. > :47:53.You are confident with the souffles? The thing is, there is a
:47:53. > :47:58.lot of people at home who are scared about it, basically. There
:47:58. > :48:03.is no need to be scared, that is is no need to be scared, that is
:48:04. > :48:09.what I'm going to show you. Why are you looking nervous! Famous
:48:09. > :48:17.last words! Talk about the syrup? If we are getting technical, we are
:48:17. > :48:21.taking it to 1-2-1. To you, me and everyone, we are boiling it until
:48:21. > :48:27.it is a syrup. Sugar and water boils more than
:48:27. > :48:35.boiling water. You boil water, then add sugar it
:48:35. > :48:41.continues to heat up. It is 1-21. So that is a part. Now in here
:48:41. > :48:45.there is corn flour and red wine. Often making souffles you make it
:48:45. > :48:49.with a custard base. This is the first time I have seen this.
:48:50. > :48:54.There are two ways, as you said, the custard base and then this
:48:54. > :49:01.version, which is corn flour. All I have done is to mix the corn flour
:49:01. > :49:10.and red wine. As I want an intense red wine flavour, I have a wine
:49:10. > :49:14.with a lot of oomph. So something big, a Rioja, a Merlot. A Shiraz.
:49:14. > :49:19.Something that is big that packs a good punch.
:49:19. > :49:24.When you are doing the souffle moulds for Will, you basically take
:49:24. > :49:29.the butter and make the lines up the side of the dish. This is
:49:29. > :49:36.supposed to make the souffle rise? Thaet it.
:49:36. > :49:46.Onwards and up wards. -- that's it.
:49:46. > :49:52.
:49:52. > :50:01.I think that this is murmow jumbo. Make one up and one down. -- mumbo
:50:01. > :50:10.-jumbo. I think that is a Michelin tale!
:50:10. > :50:15.Any way! I'll do it your way! We are using our eggs pasteurised
:50:15. > :50:21.again. We are using these so you don't get
:50:21. > :50:25.partially cooked eggs. Fantastic! What is in there?
:50:25. > :50:31.corn flour and the red wine mix. You have to bring it to the boil.
:50:31. > :50:37.You can see how thick it comes it has been there for a minute or two.
:50:37. > :50:43.You have to keep whisking it? you don't want it lumpy.
:50:43. > :50:49.This is Rioja in there? Yes. As soon as it comes to the boil, out
:50:49. > :50:54.it comes. You can see how thick it is. Get all of that out. Whisk the
:50:54. > :50:59.syrup and the red wine mix together. That's it. That is the finished
:50:59. > :51:05.base. Now, tell us about Ludlow. An
:51:05. > :51:09.amazing place, famous for wonderful antique shops. Great food?
:51:09. > :51:16.course! I'm just going to pop this in the fridge.
:51:16. > :51:22.I'm going to throw in the sugar. When we make the souffle it must be
:51:22. > :51:26.cold. Ludlow is a fantastic food destination. It has great
:51:26. > :51:31.restaurants and it is the culture of the town, the butchers, the
:51:31. > :51:36.bakers, there is a fantastic food festival that happens in September.
:51:36. > :51:41.You are doing it? I'm not doing it, it has been going on a lot longer
:51:42. > :51:46.than I have been in town. It is its 17th year this year. That is
:51:47. > :51:53.incredible. So for each souffle. I need a whisk. I will use this one.
:51:54. > :52:03.It is important that the base is cold when you make the souffle.
:52:04. > :52:06.
:52:06. > :52:12.Which whisk? A Kenny Atkins whisk or are a normal whisk? You said
:52:12. > :52:21.that, not me! So, a couple of tablespoons here.
:52:21. > :52:31.Ludlow is famous for Sean Hill? was the pine year. I am there to
:52:31. > :52:31.
:52:31. > :52:37.fly the flag. It is -- He was the pioneer.
:52:37. > :52:42.It is a great area? It is a rich area for all things lovely. Someone
:52:42. > :52:47.is rearing suckling pigs for me. I have a farmer, the pigs have my
:52:47. > :52:53.name on them as they are running around the yard. I don't think that
:52:53. > :52:59.they know it! They are all called Will? Yeah, they have a tag on them.
:52:59. > :53:07.Now, you are using a whisk, but I think this is quicker? Listen, I
:53:07. > :53:13.don't want to say it is a fool proof recipe, yet.
:53:13. > :53:19.It doesn't look like it at the moment! But you can be brutal with
:53:19. > :53:24.it. It is the corn flour? Yes. Did you sugar those? Yes, they've been
:53:24. > :53:29.sugared. Excellent. Instead of using a
:53:29. > :53:31.spatula, tonight be afraid of getting your arm in there,
:53:32. > :53:35.incorporating the meringue and the base.
:53:35. > :53:40.Now, you make these before service? These are brilliant at home.
:53:40. > :53:45.Because of the corn flour it is a sturdy mix. You don't have to make
:53:45. > :53:49.them and cack them straight away. You can make them a couple of hours
:53:49. > :53:55.before. You can pop them in the fridge, so the desert is ready to
:53:55. > :54:02.go, basically. As soon as it is pudding time, pop them in the oven,
:54:02. > :54:12.eight minutes or so... Now you have to be careful not to... You press
:54:12. > :54:19.
:54:19. > :54:24.it around the edges with a pala tte knife? Well, na any area of the --
:54:24. > :54:27.any area of the ramekin, if it has not got butter it will stick. So
:54:27. > :54:33.use the knife and smooth it off like that.
:54:33. > :54:40.I know you are a keen cook, Jodie, ever tried making a souffle for a
:54:40. > :54:46.dinner are party? It is dangerous. Especially with the old aga, but I
:54:46. > :54:51.have someone at home who is a fantastic cook called Rachel. She
:54:51. > :54:56.did a cheese souffle the other day. That was brilliant. So I do love
:54:56. > :55:06.them, but I'm a roast girl. I can do a roast for a dinner party, but
:55:06. > :55:13.
:55:13. > :55:20.souffle, I would get a little nervous! So this method stops the
:55:20. > :55:27.mix from sticking to the edge. You pop them in the fridge and put
:55:27. > :55:32.them in the oven when you are ready. James you have made the berry salad.
:55:32. > :55:36.It is lovely with the fruits coming from your garden. There is creme
:55:36. > :55:41.fraiche and mint chopped through it. The lemon is in there to bring out
:55:41. > :55:44.the flavour. Do you want to get them out?
:55:44. > :55:49.get them out, I'll put them on the plate.
:55:49. > :55:56.The moment of truth. I heard the eight minutes.
:55:56. > :55:59.They look good. They look pretty, pretty good! They look good to me!.
:55:59. > :56:04.There we go. Amazing.
:56:04. > :56:11.It is a good job they did work, you brought something that is special
:56:11. > :56:19.with you this morning? Yep, it is my mum's birthday, my special guest.
:56:19. > :56:25.Not only have a made a souffle live on telly, it is my mum's birthday.
:56:25. > :56:31.Your boy did good. Remind us of that again? Sweet red wine souffle!
:56:31. > :56:34.You lucky thing. How chuffed are you?! He eis pretty good at this
:56:35. > :56:44.game. Look at that. They are all works of
:56:44. > :56:50.art. I feel ashamed to... Well, here, both of us! Dive in.
:56:50. > :57:00.This is gorgeous. Someone tried it yesterday, they
:57:00. > :57:01.
:57:01. > :57:05.said it was like eating hot red wine marsh mallow! Gorgeous. That
:57:05. > :57:10.is seriously good. I was wondering what the wine would
:57:10. > :57:15.be like with it. It has a delicious sourness to it. It works
:57:15. > :57:23.beautifully with the egg white. It is not as good as the meringue,
:57:23. > :57:33.but it is OK! Let's go and see what Peter has chosen to go with Will's
:57:33. > :57:36.
:57:36. > :57:41.Peter has chosen to go with Will's Will's souffle is stunning. It is a
:57:41. > :57:45.really intentive take on a classic recipe. When it comes to sweet
:57:45. > :57:50.dishes you want the wine to be sweeter than what you have got on
:57:50. > :57:54.the plate, but we don't want anything too rich or heavy, it
:57:54. > :57:59.could overwhelm the bright and fresh flavours. The key for me with
:57:59. > :58:03.this dish is that light, airy, almost frothy texture of the
:58:03. > :58:10.souffle. That makes me thing that a little bit of fizz in our wine
:58:10. > :58:16.would be a brilliant thing. You could go for a derbgs misec
:58:16. > :58:21.champagne, but I have a wine that not only goes perfectly with the
:58:21. > :58:24.wine, but it is sensational value for money. It is the Taste The
:58:24. > :58:29.Difference, Brachetto d'Acqui 2010. There are those who may see the
:58:29. > :58:34.wine on the shelf and thing it is pink, sweet, cheap and passen by,
:58:34. > :58:42.but that would be a crying shame. This is a gem of a wine. Brachetto
:58:42. > :58:47.d'Acqui 2010 is an historic style from the famous Piedmonte region.
:58:47. > :58:51.It is renowned for its fruity character. That is what you get and
:58:51. > :58:55.what we need with the dish. The red wine with the souffle make it is
:58:55. > :58:59.fruity. That combined with the berries in the dish tie in
:58:59. > :59:04.brilliantly with the wine. You get that gentle sparkle here. That
:59:04. > :59:08.picks up well in the lightness of texture in the souffle. Yes it is
:59:08. > :59:12.soft, sweet, but also fresh and herbal that works well with the
:59:12. > :59:19.basil and the mint in the dish. Finally, the beautiful colour that
:59:19. > :59:27.ties in so well with the vivid presentation on Will's dish. So,
:59:27. > :59:37.Will, it is a style of wine that may not be to everyone's test, --
:59:37. > :59:38.
:59:38. > :59:43.taste, but it is a great match. Is it a great match? I don't thing
:59:43. > :59:50.he tasted it with the souffle. It is quite sweet and artificial.
:59:50. > :59:56.It is horrible. It is like being a kid when you
:59:56. > :00:01.drank cherry aid, not keen. What do you reckon? I would say
:00:01. > :00:07.that the match with my dish was a great success.
:00:07. > :00:13.Ben? It tastes like pop! It is quite light, but a miss.
:00:13. > :00:18.Now, you can be joining us here at the chef's table. All you have to
:00:18. > :00:24.do is write to us with your name, address and daytime telephone
:00:24. > :00:31.number. The address is: It is time for Nigel Slater to supply us with
:00:31. > :00:35.simple supper ideas. Today he is raiding the vegetable patch,
:00:35. > :00:43.hopefully no snails, let's see if there is anything left for him to
:00:43. > :00:47.I suppose I'm what you might At home my garden is split
:00:47. > :00:49.That's what I love about growing your own.
:00:49. > :00:52.I can pick a courgette when I want.
:00:52. > :01:02.It's much fresher than in the shops.
:01:02. > :01:03.
:01:03. > :01:07.Growing your own, it's not just about planting seeds and picking things.
:01:08. > :01:10.It's about looking after things.
:01:10. > :01:11.It's about nurturing them.
:01:11. > :01:15.In my case, it seems to be a never-ending game with predators.
:01:15. > :01:20.I mean, these red cabbages,
:01:20. > :01:27.they have been lunch for... probably him, actually.
:01:27. > :01:35.This little chap has probably had more of my cabbage than I'll have.
:01:35. > :01:37.If it's not the snails, it's the squirrels that have a go at anything.
:01:37. > :01:41.I just stand there shaking my fist at them...uselessly.
:01:41. > :01:45.It's so exciting to see my vegetables grow into tasty produce that I can simply add to any dish.
:01:45. > :01:48.Well, that's if I can get to them first.
:01:48. > :01:53.Somebody's had a nibble at my courgettes. In fact, that's not a nibble - that is somebody's supper.
:01:53. > :01:56.It could well be the foxes. They are incredibly hungry.
:01:56. > :01:59.They come right up to the back door.
:01:59. > :02:06.And they seem to be living in my neighbour's garden.
:02:06. > :02:07.My Tuesday night supper.
:02:07. > :02:10.I'm cooking what I call Nigel's Adaptable Bean Soup,
:02:10. > :02:12.which, in short, means you can adapt it to be whatever you like.
:02:12. > :02:14.Start by making a base.
:02:14. > :02:17.Chop some spring onions and carrots.
:02:17. > :02:19.Add to a little hot oil.
:02:19. > :02:22.And throw in a bay leaf or two to add some depth.
:02:22. > :02:26.To add colour, I'm putting in tomatoes then pour in some
:02:27. > :02:30.vegetable stock, fresh or dried, whatever you have in your cupboard.
:02:30. > :02:37.To give my soup some real body and make it into a main course, I'm adding cannellini beans.
:02:37. > :02:39.These are pre-boiled.
:02:39. > :02:44.Strange as it sounds, I'm going to put some orange in there. Just a single piece of peel.
:02:44. > :02:47.It just adds a quiet, warm citrus flavour to it.
:02:47. > :02:52.The real secret to a good soup is using your old cheese rinds, the ones in the back of the fridge.
:02:52. > :02:54.I found some Parmesan.
:02:54. > :02:58.If you leave it there, it doesn't really dissolve. It just slightly softens.
:02:58. > :03:06.And it sends that savouriness that you get with Parmesan very gently through the soup.
:03:06. > :03:09.So when you taste it, you don't think, wow, there's cheese in this soup.
:03:09. > :03:12.But you know there's something working behind to bring
:03:12. > :03:16.all the flavours together and give it a real richness.
:03:16. > :03:19.The crazy thing is, it's the end of your Parmesan.
:03:19. > :03:21.It doesn't cost anything at all.
:03:21. > :03:27.At this point, this soup can become anything I want it to be.
:03:27. > :03:30.And I honestly don't know what it's going to be.
:03:30. > :03:33.There is a point when you open the fridge,
:03:33. > :03:37.you go to the salad crisper, you go to the veg rack and just see what's there.
:03:37. > :03:43.I mean, I know that there's some beautiful chard out there.
:03:43. > :03:48.Chard is one of those vegetables that deserves to be better known.
:03:48. > :03:51.It's a wonderful vegetable. It's so easy to grow.
:03:51. > :03:57.And it's one of the few vegetables that doesn't seem to be attacked by all sorts of slugs and bugs.
:03:57. > :03:59.The lovely thing is, it's two vegetables in one.
:03:59. > :04:04.It's the crisp stalks and then the very soft, tender leaves.
:04:04. > :04:07.You don't really find it in supermarkets.
:04:07. > :04:10.But most people on allotments will have a row of chard.
:04:10. > :04:20.If you have an organic box, you will probably get a weekly supply.
:04:20. > :04:22.
:04:22. > :04:29.The stalks take a little longer to cook than the leaves, so pop them in first.
:04:29. > :04:32.I'm adding some fresh parsley for seasoning,
:04:32. > :04:35.but you can add whatever you fancy.
:04:35. > :04:38.What I've got in there are very...
:04:38. > :04:42.earthy, quite robust vegetables.
:04:42. > :04:46.And I want something in there that's very soft and silky.
:04:46. > :04:51.Chard leaves, because they are a bit like spinach leaves...
:04:51. > :04:54.they just become soft and melting when they're warmed.
:04:54. > :05:00.They don't need much cooking.
:05:00. > :05:03.So...
:05:03. > :05:08.the cheese has softened but not completely melted.
:05:08. > :05:11.It's just added bags of flavour.
:05:11. > :05:17.The beans have turned the whole thing into a main course.
:05:17. > :05:26.I've got this lovely tomatoey stock.
:05:26. > :05:31.Then, just because I love it, for no other reason,
:05:31. > :05:37.I'm going to put a bit of my favourite olive oil, a really fruity extra-virgin olive oil.
:05:37. > :05:40.Just enough.
:05:40. > :05:46.It just drizzles over.
:05:46. > :05:56.There we are.
:05:56. > :06:00.Make a whole batch of this, and it will last you for days.
:06:00. > :06:10.You can add something new every time you get it out.
:06:10. > :06:19.
:06:19. > :06:21.Come Friday, my meals tend to be about what's left
:06:21. > :06:24.in the cupboards and fridge from my shop earlier in the week.
:06:24. > :06:26.It's often about making the most of a bad job.
:06:26. > :06:28.But it's quite surprising what magic you can make out of what you have left.
:06:28. > :06:32.So I'm going to make them into the most delicious meal.
:06:32. > :06:38.Supper tonight is a Tidy Friday Pan-fry.
:06:38. > :06:40.This to me says fry-up.
:06:40. > :06:45.One of those big rustic meals that's not about gentle flavours.
:06:45. > :06:49.It's about getting things fried in a pan with crispy edges.
:06:49. > :06:54.Just a very cheap meal where I'm using everything.
:06:54. > :06:58.This really is making it up as you go along.
:06:58. > :07:03.It's a collection of what's left in the fridge and what's still hanging around in the cupboards.
:07:03. > :07:06.This is seriously relaxed cooking,
:07:06. > :07:13.restricted only by your own good taste.
:07:13. > :07:18.If I wanted this to be a little bit- more elegant, I'd peel the potatoes.
:07:18. > :07:22.But I love potato skins, particularly when they go crisp in the hot oil.
:07:22. > :07:25.That's when I think they're at their best.
:07:25. > :07:28.Dishes like this have got to be rustic. They are meant to be big.
:07:28. > :07:37.They're meant to be quite untidy looking.
:07:37. > :07:41.Chop and gently boil the leftover cabbage,
:07:41. > :07:47.just enough to soften it a little.
:07:47. > :07:56.I'm also going to slip in some parsley.
:07:56. > :08:00.Chuck the fresh greens in with all the crispy things.
:08:00. > :08:10.Throw in some parsley.
:08:10. > :08:12.
:08:12. > :08:16.It's my Friday night supper, but it's also a great kids' dish.
:08:16. > :08:26.It's an idea that they're actually getting some fresh greens in there as well.
:08:26. > :08:28.
:08:28. > :08:31.The trick of a great pan-fry
:08:31. > :08:41.is having different textures, tastes, shapes and sizes.
:08:41. > :08:45.
:08:45. > :08:46.There
:08:46. > :08:47.There is
:08:47. > :08:52.There is more
:08:52. > :08:58.There is more quick and easy recipes from Nigel next week. Right,
:08:58. > :09:03.it is time to answer your foodie questions. First on the line it is
:09:03. > :09:11.Rebecca from Durham. Rebecca, hello, how old are you?
:09:11. > :09:15.11! What is your question for us? How do you make the perfect
:09:15. > :09:18.chocolate fondant? Well, you basically make it similar to the
:09:18. > :09:24.souffle, so starting off with butter and chocolate in a bowl and
:09:24. > :09:29.warm it up over a pan of hot water. You add a little bit of corn flour,
:09:29. > :09:34.and fold in the egg whites. Put it in a mould. Lining the mould like
:09:34. > :09:38.Will did with the souffle with butter and sugar and bake it in the
:09:38. > :09:44.oven for eight to ten minutes. Then you can freeze them or put them in
:09:44. > :09:49.the fridge and cook from frozen, but butter the moulds really,
:09:49. > :09:53.really well, but cook them for exactly eight to ten minutes.
:09:53. > :10:00.Having said that, I will send you a recipe. So stay on the line. How is
:10:00. > :10:07.that for you? Thank you. What is that for, is that for your
:10:07. > :10:11.cookery badge? Yes, and I'm doing the Young Chef's award.
:10:11. > :10:19.Well done. What would you like to see at the
:10:19. > :10:29.end of the show for Jodie? Food heaven.
:10:29. > :10:30.
:10:30. > :10:33.Tu! And Brian, what is your question for us.
:10:33. > :10:39.Thank you! What I have is courage ets.
:10:39. > :10:45.What can I do with them? I love courage ets.
:10:45. > :10:51.-- courage ets. I like them with a bit of flour and
:10:51. > :11:00.then fry them in some butter and omive oil. Or saute them with corn
:11:00. > :11:02.flour and they are beautiful cold or warm. You can cook them like a
:11:03. > :11:07.rosti. Or stuff them.
:11:07. > :11:15.And remember, keep the flowers. Everybody is getting rid of them.
:11:15. > :11:21.Keep them, a nice little batter, of vodka and tonneic.
:11:21. > :11:28.-- tonneic. They are fantastic with may nais.
:11:28. > :11:37.Tonnic. -- they are fantastic with mayon
:11:37. > :11:47.ace. Now, Toby? What would you like to
:11:47. > :11:48.
:11:48. > :11:55.ask us? I have been fly-fishing. I have caught my first fresh
:11:55. > :12:01.rainbow trout. What would you do with it? Keep it whole. Stuff the
:12:01. > :12:08.belly with something, nice soft herbs, dill, chervil. Wrap it in
:12:08. > :12:13.tin foil or paper. A splash of white wine and pop it into an oven.
:12:13. > :12:18.At 10 degrees. For ten to is a minutes it steams inside the tin
:12:18. > :12:22.foil of the paper so it keep it is nice and moist. When you open it
:12:22. > :12:28.you get a lovely waft coming from the bag.
:12:28. > :12:34.I know that I like my butter, but literally, nut brown butter. A hot
:12:34. > :12:38.pan, butter, it starts to go brown and a squeeze of lemon Joyce over
:12:38. > :12:46.the top of fresh trout is delicious. What dish would you -- would you
:12:46. > :12:52.like to see at the end of the show, food heaven or fell if? -- or food
:12:52. > :12:56.hell? Food heaven. It is a whitewash! Right, it is
:12:56. > :13:04.that time of the show where the chefs battle it out to see how fast
:13:04. > :13:08.they can make a three-egg omelette. This is going to be tight today, I
:13:08. > :13:14.think? I know he is a Michelin- starred chef, so lead on.
:13:14. > :13:19.Let's get the clocks on the screens, please. Are you ready, a three-egg
:13:19. > :13:29.omelette cooked as fast as you can. Three, two, one, go! The cons
:13:29. > :13:30.
:13:30. > :13:36.station you get! competitiveness! Oh, my God!
:13:36. > :13:46.Remember it must be an omelette it must be an omelette.
:13:46. > :13:52.Remember your mother, Will! Will, Will! Notice there is no round of
:13:52. > :13:56.applause for that one. Will, your mother may be here,
:13:56. > :14:04.mate... But.... You can disqualify that. I'm not proud of that
:14:04. > :14:10.What is your mother going to say! Silvena? Well, it's not bad.
:14:10. > :14:17.It's not bad?! It's not good, really. Come on. This is not bad. I
:14:17. > :14:24.work 18 hours a day now, it's not bad! Look, this is... Don't feel
:14:24. > :14:29.sorry for her James! I ain't pregnant, but I ain't eating either
:14:29. > :14:34.of them! So, will Jodie get her idea of food heaven or food hell?
:14:34. > :14:40.All of our guys have been going for food heaven, Dover sole. We will
:14:40. > :14:45.find out what Jodie is having after a classic film from the Keith Floyd
:14:45. > :14:55.archives. After last week's bat well a formidable French cook, he
:14:55. > :15:14.
:15:14. > :15:21.has retired to a fancy hotel. He is stretching from the Mediterranean
:15:21. > :15:24.You usually see them from the plane- But these mountains profoundly
:15:24. > :15:27.as reflected in the highly-spiced cooking of these fiery people.
:15:27. > :15:31.These farmers aren't posing for picture postcards. They are essential to this region.
:15:31. > :15:35.The landscape is dotted with stacks- of fern, like crunchy walnut whips.
:15:35. > :15:38.Spanish influence abounds.
:15:38. > :15:43.The cooking is highly spiced, gutsy, and simple to cook.
:15:43. > :15:52.This place is like a morgue! Nobody here! Forty-eight tables, and not an order in the place.
:15:52. > :15:55.Well, it IS January.
:15:55. > :16:00.You know how we scrounge things, and inconvenience the "patrons".
:16:00. > :16:05.So they have the afternoon off, and I'll cook my own lunch.
:16:05. > :16:13.Basque people are proud about their red peppers - come down here,- Clive! - green peppers, and onions.
:16:13. > :16:18.In fact, those are the colours of Pays Basque.
:16:18. > :16:26.They're also proud of their jambon de Bayonne, which is an essential part of this chicken dish.
:16:26. > :16:33.Maize-fed, free-range chicken - just the legs, because that's economical. I've seasoned them.
:16:33. > :16:38.Some beautiful fresh tomatoes which I've peeled and crushed up.
:16:38. > :16:45.One thing we must have is their famous red pimento powder, which is a bit spicy.
:16:45. > :16:49.So I'll do a bit of chopping, a bit of cooking...
:16:49. > :16:54.a little glass of M Bonnet's special wine - it's his hotel that we're staying in.
:16:54. > :17:00.They say a day without wine is like- a day without you-know-what!
:17:00. > :17:08.The director says I haven't been doing enough chopping, so we'll put that to rights.
:17:08. > :17:11.We'll fry these onions in a moment,
:17:11. > :17:15.in some lovely lard.
:17:15. > :17:22.You don't use olive oil in the Pays Basque, or butter, or corn oil, as I've said before.
:17:22. > :17:29.You use goose fat, duck fat or pork fat. I have to chop these green peppers up.
:17:29. > :17:36.Show them, Clive! Come on! I'm doing my best to be jolly sporty on this January afternoon,
:17:36. > :17:39.dashing away with the sharp knife!
:17:39. > :17:46.People like to watch this, because they hope I'll cut my fingers, but I never do!
:17:46. > :17:50.Very elementary, very simple.
:17:51. > :17:59.Then we need some Bayonne ham, cut into tiny pieces. I'll explain where all these go in a minute.
:17:59. > :18:03.I'll chop those a bit finer, I think.
:18:03. > :18:10.Pleased with me so far? I'm quite enjoying myself. I've got the hotel to myself.
:18:10. > :18:17.About 800 rooms, and only the BBC crew staying in it - quite a turn-off for the owners!
:18:17. > :18:23.Bit of parsley. Lovely fresh thyme.- Look, I've made a rainbow!
:18:23. > :18:28.A little bit of pimento.
:18:28. > :18:38.Stay on that, Clive. Thank you. I'm going over to the stove, OK ?
:18:38. > :18:47.
:18:47. > :18:52.I put chopped onions, little pieces- of jambon de Bayonne, which is ham from Bayonne - get it? OK ? -
:18:52. > :18:56.and some lovely, lovely lard.
:18:56. > :19:04.Next, I put in the seasoned leglets- of "poulet de mais" - chicken raised on corn.
:19:05. > :19:09.I hope there's a picture of those corn stores!
:19:09. > :19:12.That's why the chickens are yellow.
:19:12. > :19:15.Anyway, back to the pot!
:19:15. > :19:23.Let those take a nice golden colour- in this quite brisk heat. Turn them all over.
:19:23. > :19:28.Next, in go my red and green peppers.
:19:28. > :19:37.Stir those well in. Let them take the lard, and get well seasoned with the bits of ham.
:19:37. > :19:41.Now, if the director... Oh, I can manage.
:19:41. > :19:49.Into my little bit of parsley I've put that fierce, red pimento powder, OK ? And the garlic.
:19:49. > :19:53.Got it, Clive? So that goes in.
:19:53. > :19:57.It all takes the heat really well.
:19:57. > :20:03.Then, finally, these chopped tomatoes and all their juices.
:20:03. > :20:07.Stir it in like that.
:20:07. > :20:11.Give it a good...
:20:11. > :20:16...a good shake, like that, and let it simmer.
:20:16. > :20:23.That'll take one hour, 20 minutes. I'm going for a stroll. See you in the dining-room.
:20:23. > :20:27.Bye, now!
:20:27. > :20:31.MUSIC: Ravel's "Bolero"
:20:31. > :20:39.BBC research shows that you find these pictures just as exhaus... as fascinating as I do.
:20:39. > :20:46.This was the birthplace of Ravel. It's said he hummed "Bolero" on his way down to St Jean de Luz
:20:46. > :20:50.for a plate of grilled sardines. Yum yum!
:20:50. > :20:57.Seriously, this former whaling port- is great in winter. Louis XIV got married here.
:20:57. > :21:02.Hemingway liked it, and I like Hemingway. "We had a good meal.
:21:02. > :21:09."Roast chicken, new green beans, mashed potatoes, a salad, and apple pie and cheese."
:21:09. > :21:17.Sounds good! ALMOST as good as my brilliant Chicken Basquaise. Isn't that delicious!
:21:17. > :21:22.As you can see, it's down to me and Ernest at the moment,
:21:22. > :21:26.so I'll get on with my lonely supper.
:21:26. > :21:31.If any publishers are out there, I really want to be a novelist.
:21:31. > :21:35.Here's a piece I've just written.
:21:35. > :21:42.REVERENT VOICE: "The cold air cleared my head, and the snowy mountains looked fine.
:21:42. > :21:47."Jake wanted a drink. I said no, we'd miss the dealing.
:21:47. > :21:54."As we walked, the sun broke the ridge. The horsehair was going good, and men did business."
:21:54. > :21:59.Pulitzer Prize for me, I shouldn't be surprised!
:21:59. > :22:04."Pablo was cooking Bayonne ham over charcoal.
:22:04. > :22:10."I watched Clive taking mood shots of men discussing pelote with passion.
:22:10. > :22:15."The women sold hard mountain cheeses on rough tables,
:22:15. > :22:19."and stacked spiced sausages like gold bars.
:22:19. > :22:25."Jake said it was time Clive won an award for his photography.
:22:25. > :22:35."I went to buy a Gateau Basque." Filled with custard. It's good!
:22:35. > :22:37.
:22:37. > :22:38.Yes,
:22:38. > :22:38.Yes, we
:22:38. > :22:41.Yes, we did
:22:41. > :22:46.Yes, we did like, that Keith. Classic stuff. It is time to find
:22:46. > :22:52.out if Jodie is facing food heaven or food hell. Everybody here has
:22:52. > :22:57.made their minds up, if it was not writing on the cards, already, food
:22:57. > :23:00.heaven could be this lovely piece of Dover sole, the king of all flat
:23:00. > :23:10.fish. With artichokes and chore eethow.
:23:10. > :23:18.
:23:18. > :23:23.I love -- ch ritzo. Or there could be mackerel. What do
:23:23. > :23:29.you thing that this lot have decided? I really hope that they
:23:29. > :23:34.have gone author that -- for that 7-0. The mackerel is gone. So, I am
:23:34. > :23:44.going to take this fish, first of all. I have to prepare the fish. If
:23:44. > :23:46.
:23:46. > :23:55.you guys can make me the gnocchi, Phil, if you Will? -- if you will?
:23:55. > :24:01.-- if you guys can make me the gnocchi, Will if you will?! With
:24:01. > :24:05.Dover sole, this is one of the world's most expensive fish, this
:24:05. > :24:11.one was �17. Wow! Mind you, we are in London.
:24:11. > :24:14.So, London prices and all of that. But it is quite expensive is Dover
:24:14. > :24:16.sole. So, remove the skirt. That is
:24:17. > :24:25.So, remove the skirt. That is called the skirt.
:24:25. > :24:32.Now, the skin if you go that way it is smooth, but like a cat's tongue
:24:32. > :24:37.if you go that way. So we have to remove this skin. We cut this at
:24:37. > :24:44.the back of the tail. That is why we keep this part of the tail on.
:24:44. > :24:48.So we remove that. Grab a cloth. This part of the skin not that
:24:48. > :24:58.tasty. For a whole Dover sole we are have to prepare it.
:24:58. > :24:59.
:24:59. > :25:07.Oh, look at that. It reminds me of waxing my legs! For Lady Gaga, she
:25:07. > :25:09.has a handbag there! Remove that bit off as well and we can take the
:25:09. > :25:15.head off. Yes.
:25:15. > :25:19.Remove that head. So chop it through. A nice sharp
:25:20. > :25:26.knife and straight through. Is it difficult to fillet these or
:25:26. > :25:32.is it a time thing. It is easy to fillet.
:25:32. > :25:36.Mackerel is too. Now, salt, pepper, often you would
:25:36. > :25:41.not put flour on this, but it working really well.
:25:41. > :25:47.So get hot oil in the pan. As we are going to cook this whole. We
:25:47. > :25:51.place the whole fish in the flour. If you have it whole, you would
:25:51. > :25:54.cook it similar to what I am doing now. We start off with the oil
:25:54. > :25:59.first of all. Then you start cooking it with the butter and
:25:59. > :26:09.stuff. Sorry, I'm in the way. I'll point
:26:09. > :26:10.
:26:10. > :26:20.it over here! What's that now? That is more oil? Just normal? Yes, you
:26:20. > :26:25.can use olive oil or rapeseed oil is very good. Seer it off, then are
:26:25. > :26:28.going to add a few nobs of butter. If we add the butter too early, it
:26:28. > :26:33.will burn. So add the oil and colour it a little bit.
:26:33. > :26:40.Then we add the butter. So the butter is going to give it a nice
:26:40. > :26:44.flavour while it is cooking, see? Hmm! Now, at that point, we just go
:26:44. > :26:48.round... Yes, the bump. So it is starting to brown now.
:26:48. > :26:51.So you get a nice colour and we flip it over.
:26:51. > :26:55.Lovely. That is what we are looking for.
:26:55. > :27:01.Now at this point, take the whole pan and straight in the oven. So
:27:01. > :27:05.with the butter, with everything else, it speeds up the cooking time.
:27:05. > :27:10.Don't transfer it on to a tray if you don't have to. That goes in
:27:10. > :27:15.there for five minutes. In the meantime we have the gnocchi. That
:27:15. > :27:25.is what Will is making it is baked potatoes. The skin is off. Put
:27:25. > :27:26.
:27:26. > :27:33.through a ricer. You definitely need one of these it makes the best
:27:33. > :27:43.mashed potato. Is it lazy mashed potato No, we
:27:43. > :27:45.
:27:45. > :27:51.have to do all the work! Then with the potato you need eggs and
:27:51. > :28:01.parsley. Now, the artichokes we are cooking that with this.
:28:01. > :28:03.
:28:03. > :28:07.This is the choritzo. That goes in there. In the pan.
:28:07. > :28:17.So, the artichokes go in. A little bit of oil.
:28:17. > :28:17.
:28:17. > :28:25.Yep. And we start them off. We take this
:28:25. > :28:30.Ibericochoritzo. So, quite chunky pieces? Yes, you
:28:30. > :28:34.want the flavour from that. There is no point in cutting this too
:28:34. > :28:38.small. This is fantastic stuff. You can find it here? Yes, right
:28:38. > :28:45.here. There are lots of Spanish suppliers now.
:28:45. > :28:50.Tomatoes... Score the tops of them and put them in boiling water.
:28:50. > :28:57.That's that. Straight in there. We are basically going to conkas the
:28:57. > :28:59.tomatoes, to remove the skin. -- concasse. You put them in
:29:00. > :29:03.boiling water for ten seconds, the skin starts to come off.
:29:03. > :29:09.So, in that pan we are going to add sherry.
:29:09. > :29:15.Stand back a bit. Sherry? A bit of sherry.
:29:15. > :29:19.Look at that! Some chicken stock, even though this is a fish dish we
:29:19. > :29:23.put a bit of chicken stock in there. Cook that down.
:29:24. > :29:31.Take the tomatoes out. See the skin coming off? Yes.
:29:31. > :29:41.Take them over to the guys here and they will concasse the tomatoes.
:29:41. > :29:41.
:29:41. > :29:45.That is deseeding them? Yes, deskinned and deseeded and diced.
:29:45. > :29:50.There are the gnocchi. They are lovely.
:29:50. > :29:54.You can freeze the gnocchi. But they go straight in. You can
:29:54. > :29:58.flavour them with whatever you want, saffron or whatever you want.
:29:58. > :30:04.Straight in the boiling salted water. As soon as they come to the
:30:04. > :30:10.surface they are cooked. Now, if I can have my tomatoes
:30:10. > :30:15.carefully done as well. We turn that up now. The reason we
:30:15. > :30:18.put the lid on is to cook the artichokes. That is the key. If are
:30:18. > :30:23.preparing this, with the artichokes, they go brown.
:30:23. > :30:28.That's when they are ready? When they go brown? Well, no, if you
:30:28. > :30:33.leave them out, they oxidise like the apples. So once they are peeled
:30:33. > :30:36.they have a habit of oxidising. So see that, the gnocchi has come to
:30:36. > :30:38.the top? So quick. Grab a plate.
:30:38. > :30:43.That's it. Thank you very much.
:30:44. > :30:48.So, these can them come out. They are the little gnocchi.
:30:48. > :30:52.They look lovely. Now, this is cooking away.
:30:52. > :31:00.Artichokes don't take long to cook about four or five minutes. They
:31:00. > :31:06.have nice flavour from the sausage. Some double cream.
:31:07. > :31:14.Stop taking the mick of how I pronounce things. I mentioned what
:31:14. > :31:24.I said to the there are manager, you have put weight on, you've been
:31:24. > :31:25.
:31:25. > :31:31.eating pork pies! So we have a little bit of chervil and chives.
:31:31. > :31:34.Now, the tomatoes in, the gnocchi in. You can almost have this as a
:31:35. > :31:37.dish on its own. This is good enough to eat as it is
:31:37. > :31:43.like that. It looks incredible.
:31:43. > :31:48.Salt, pepper. Our fish is out. That can go straight on our plate, will.
:31:48. > :31:55.This oil from the sausage is amazing.
:31:55. > :32:01.So, that is it. A nice hot oven is what you want
:32:01. > :32:04.for this. A touch of lemon juice on there. I will season it up for you.
:32:04. > :32:08.That is a monster of a fish. Beautiful.
:32:08. > :32:13.It is lovely, isn't it? Then you have this.
:32:13. > :32:20.And so quick. That is the key, well it is with
:32:20. > :32:24.three of us cooking! That would take me all day! It is, you can do
:32:24. > :32:30.this dish with any fish, it doesn't have to be Dover sole, but the idea
:32:30. > :32:35.if you have all of that with the herbs on the top, guys.
:32:35. > :32:45.Wow! That looks amazing. A nice and easy dish. Careful of
:32:45. > :32:46.
:32:46. > :32:49.the bones in there. There you have it. My Dover sole with choritzo and
:32:49. > :32:54.artichokes. Dive into that. You have to see if that is food
:32:54. > :32:57.heaven. It looks like it is! Tell us what you reckon.
:32:58. > :33:02.Now, all of this waste from the artichokes, you can't do anything
:33:02. > :33:07.with it, but you get an amazing flavour from the artichokes.
:33:07. > :33:14.What would you do with the spare artichokes? You have to get rid of
:33:14. > :33:15.it. You can't really use it. Now, to go with this, Peter has chosen a
:33:15. > :33:20.Stork's Tower Tempranilllo Shiraz Rose 2009.
:33:20. > :33:25.Ignore the colour. It is fine. �4.99. I preferred this one to the
:33:25. > :33:32.one we had before. Dive into that. What do you reckon?
:33:32. > :33:37.The gnocchi is nice! Thank you very much! Delicious! Nice? Very, very
:33:37. > :33:41.delicious. What it is, it is the perfect pasta sauce as well.
:33:41. > :33:46.Thank you very much. Best of luck for September. That is all today on