21/12/2013

0:00:02 > 0:00:05If you're wondering about this and this, don't. All will be revealed.

0:00:05 > 0:00:07It's time for 90 minutes of festive fantastic food,

0:00:07 > 0:00:10before you dash out for that last bit of gift shopping.

0:00:10 > 0:00:12This is Christmas Saturday Kitchen!

0:00:33 > 0:00:34Welcome to the show.

0:00:34 > 0:00:38Anything could happen today as in the studio with me are not one,

0:00:38 > 0:00:41not two but three Godfathers of Italian cooking.

0:00:41 > 0:00:43Look at 'em all lined up there!

0:00:43 > 0:00:47First, the man who helped this country fall in love with Italian food.

0:00:47 > 0:00:49It's the brilliant Antonio Carluccio.

0:00:49 > 0:00:52Next to him is the man making his debut with us on Saturday Kitchen,

0:00:52 > 0:00:55but he's been feeding the people of London great Italian dishes

0:00:55 > 0:00:58from his award winning cafe over the decade.

0:00:58 > 0:00:59It's Giancarlo Caldesi.

0:00:59 > 0:01:02And finally, bringing up the rear, it wouldn't be Christmas

0:01:02 > 0:01:05without a visit from the Italian Stallion himself.

0:01:05 > 0:01:08I call him the My Little Pony, but he calls it Italian Stallion.

0:01:08 > 0:01:12It's Gennaro Contaldo, of course! Merry Christmas to you all.

0:01:12 > 0:01:15- Stallion?- Merry Christmas.

0:01:15 > 0:01:16They've started already!

0:01:16 > 0:01:20Why do I get a twig and you get this fancy, carved stick?

0:01:20 > 0:01:22- I did it myself. - Oh, you've done it yourself?

0:01:22 > 0:01:23- Yeah.- Fantastic.

0:01:23 > 0:01:26- This he did for me. - This is for you.

0:01:26 > 0:01:30I did myself, this, this and I show Antonio to do that one.

0:01:30 > 0:01:33- I'm going to work on this one. - This one is a work in progress.

0:01:33 > 0:01:36Antonio, what are you going to make for us today?

0:01:36 > 0:01:38A very simple dish, a pickle.

0:01:38 > 0:01:41And then a mighty antipasto for Christmas.

0:01:41 > 0:01:45Sounds pretty good to me, so follow that one, boss, what are you doing?

0:01:45 > 0:01:49Myself? I'm going to make some fantastic smoked salmon,

0:01:49 > 0:01:54just ready for Christmas. Beautiful penne with hot smoked salmon.

0:01:54 > 0:01:57And also smoked butter, if you like,

0:01:57 > 0:02:00which will be delightful on little toasts.

0:02:00 > 0:02:03And smoked mozzarella.

0:02:03 > 0:02:04We are smoking.

0:02:04 > 0:02:07- Smoked mozzarella?- Yeah, we're smoking a lot today.

0:02:07 > 0:02:09Gennaro, follow that. What are you going to make for us?

0:02:09 > 0:02:12Well, if they do everything I don't have to do anything.

0:02:12 > 0:02:16I'm going to make this fantastic slow-cooked belly of pork,

0:02:16 > 0:02:19with the loin filled with chicken liver, pork inside,

0:02:19 > 0:02:22different herbs inside, spice.

0:02:22 > 0:02:24That's a bit fancy for you, isn't it?

0:02:24 > 0:02:25- It is.- What do you mean, fancy?

0:02:25 > 0:02:26What's it called then?

0:02:26 > 0:02:30Porchetta Natalizia, Christmas porchetta.

0:02:30 > 0:02:33It's called roast, stuffed pork to you and I.

0:02:33 > 0:02:36So, three fabulous festive dishes to look forward to.

0:02:36 > 0:02:39And we've got a great line up of foodie films from the BBC archive.

0:02:39 > 0:02:42There's Christmas recipes from Rick Stein and Lorraine Pascale,

0:02:42 > 0:02:44plus brand new Saturday Kitchen treats from

0:02:44 > 0:02:46Ken Hom, Ching-He Huang and Raymond Blanc.

0:02:46 > 0:02:48Why do I need this anyway?

0:02:48 > 0:02:50Just in case... At the end.

0:02:50 > 0:02:53Don't worry, I'll be using it before the end of the show, trust me.

0:02:53 > 0:02:57Now, our special guest today is a stand-up comedy legend.

0:02:57 > 0:02:59These days he's an actor too, with starring roles

0:02:59 > 0:03:02in everything from Bleak House, to the hit comedy drama Ideal,

0:03:02 > 0:03:04as well as one of my favourite shows, Benidorm.

0:03:04 > 0:03:08Please welcome to Saturday Kitchen, the fabulous Johnny Vegas!

0:03:08 > 0:03:10WHISTLING AND APPLAUSE

0:03:10 > 0:03:14Johnny Vegas, it's been seven years to get you on,

0:03:14 > 0:03:16- we've finally got you on. - Yeah, I know.

0:03:16 > 0:03:18And we've stuck you in a Christmas jumper.

0:03:18 > 0:03:21Well, you put it on a Saturday morning, didn't you?

0:03:21 > 0:03:24- If ever... Do this on a Friday night, you can have me every...- Exactly!

0:03:24 > 0:03:27What do you normally get up to on a Saturday morning then?

0:03:27 > 0:03:30- I genuinely wake up and watch this.- Is it?

0:03:30 > 0:03:34Are you a keen chef then, dabble in the kitchen at all?

0:03:34 > 0:03:37I'm a keen chef but I'm not the best.

0:03:37 > 0:03:39I need to build up, I need to practise, practise, practise.

0:03:39 > 0:03:41My wife's a phenomenal chef.

0:03:41 > 0:03:46She made the final of Celebrity MasterChef in Ireland.

0:03:46 > 0:03:50But I... I like to learn slowly.

0:03:50 > 0:03:53What's one of the Johnny Vegas dishes

0:03:53 > 0:03:56that when we go round to your house, what would be on the menu?

0:03:56 > 0:03:59I make, and I don't care how good your loin is...

0:03:59 > 0:04:01THEY LAUGH

0:04:01 > 0:04:03I thought he was doing Gandalf then!

0:04:03 > 0:04:06That was building up to... "Thou shalt not pass!"

0:04:06 > 0:04:08THEY LAUGH

0:04:08 > 0:04:11I make the best pea shoot pesto ever.

0:04:11 > 0:04:15- Pea shoot pesto, absolutely divine. - Is the way forward.

0:04:15 > 0:04:17Yeah, and I've got it down to...

0:04:17 > 0:04:19And I know it's a simple dish, but people mess it up.

0:04:19 > 0:04:22And there's argument over roasting the pine nuts or not.

0:04:22 > 0:04:26I've got it down to a... That is my one signature dish.

0:04:26 > 0:04:29- What do you think of Italian food? - Love Italian food.

0:04:29 > 0:04:31It's a good job, isn't it? Otherwise we're both stuffed!

0:04:31 > 0:04:33Yeah. Well, nothing says Christmas more than that.

0:04:33 > 0:04:37You can just imagine what a Christmas Nativity play in Italy's going to look like!

0:04:37 > 0:04:39At the end of today's programme

0:04:39 > 0:04:41I'll cook either food heaven or food hell for Johnny.

0:04:41 > 0:04:44It'll be based on your favourite ingredient, food heaven,

0:04:44 > 0:04:46or your nightmare ingredient, food hell.

0:04:46 > 0:04:47Because it's Christmas

0:04:47 > 0:04:50we're going to let fate decide what you'll get at the end of the show.

0:04:50 > 0:04:51Food heaven, what would it be?

0:04:51 > 0:04:53- Er, shellfish.- Shellfish?

0:04:53 > 0:04:55Anything seafood, I love.

0:04:55 > 0:04:59It's the one thing I don't have any confidence with cooking.

0:04:59 > 0:05:01And something I thought I was allergic to.

0:05:01 > 0:05:04I know you like crab as well.

0:05:04 > 0:05:07Soft shell crab is my absolute ideal.

0:05:07 > 0:05:09- GENNARO BANGS HIS STICK - And food hell, what would it be?

0:05:09 > 0:05:11Christmas pudding.

0:05:11 > 0:05:15I know it's a very untraditional thing to say

0:05:15 > 0:05:19but it just doesn't do it for me. It was never served in our house.

0:05:19 > 0:05:23I almost think it was seen as kind of too traditional, too posh.

0:05:23 > 0:05:25It could be turned into an ice cream.

0:05:25 > 0:05:29First of all, it's either soft shell crab or Christmas pudding for Johnny.

0:05:29 > 0:05:31For food heaven I'm going to do one of the best things...

0:05:31 > 0:05:34Don't choose it based on what I said about the first...

0:05:34 > 0:05:36Trust me, I'm not. Don't worry about that.

0:05:36 > 0:05:38A soft shell crab deep-fried.

0:05:38 > 0:05:42I'll coat the crab in a light batter infused with vodka and tonic.

0:05:42 > 0:05:44Served with a garlic and saffron aioli

0:05:44 > 0:05:46- and a pile of chips on the side. How does that sound?- Oh!

0:05:46 > 0:05:49Or Johnny could be facing food hell, Christmas pudding,

0:05:49 > 0:05:51which I'm also going to try to deep-fry.

0:05:51 > 0:05:52The pudding is cooked

0:05:52 > 0:05:55and then mixed with some home-made vanilla ice cream.

0:05:55 > 0:05:59And it's served on top of some sauteed pieces of pineapple,

0:05:59 > 0:06:00finished off with a festive caramel

0:06:00 > 0:06:02with some cinnamon, nutmeg and star anise.

0:06:02 > 0:06:04You'll have to wait until the end of the show

0:06:04 > 0:06:05to find out which one he gets.

0:06:05 > 0:06:08Right, waiting at the hobs is the Italian master himself,

0:06:08 > 0:06:11the feast of Christmas wouldn't be the same without him.

0:06:11 > 0:06:13It's the brilliant Antonio Carluccio.

0:06:13 > 0:06:17- Right, chef, what are we making? - Fantastic saying today.- Yeah?

0:06:17 > 0:06:20- Bella figura.- I'm going to put my stick down.

0:06:20 > 0:06:23- That's like a little tasting dish, is it?- Yeah.

0:06:23 > 0:06:28We start to collaborate here because this is something you

0:06:28 > 0:06:35can fry, that's how to treat, sort of, artichokes, which are lovely.

0:06:35 > 0:06:39- You see, you take all the... - The outside.

0:06:39 > 0:06:41We're starting off with the artichokes.

0:06:41 > 0:06:44The idea is this is like a little...

0:06:44 > 0:06:47Well, a big plate of tasting little bits and pieces.

0:06:47 > 0:06:48The antipasto.

0:06:48 > 0:06:52Everybody says antipasta. It's not.

0:06:52 > 0:06:54It doesn't come before the pasta, it does,

0:06:54 > 0:07:00but antipasto is because pasta is a meal. Now you have the tender part.

0:07:00 > 0:07:03To here there is a little choke, we take it out

0:07:03 > 0:07:09because it's no good, you will be choking. You take it like this.

0:07:09 > 0:07:14Now it's ready to be cut in little things like this.

0:07:14 > 0:07:17Don't cut your finger, Antonio, just slowly.

0:07:17 > 0:07:21- Gennaro.- Yes, all right? - Can I say...- No, don't say.- Shut up.

0:07:21 > 0:07:24Just in case, because I'm not there.

0:07:24 > 0:07:30This looks like a TV test, with a line going down the middle.

0:07:30 > 0:07:34- You put it into flour and then you deep-fry it.- I can do that.

0:07:34 > 0:07:37I'll get that out of the way for you. I'll do all that.

0:07:37 > 0:07:39Meanwhile, I'll do the cauliflower, I'll prepare it.

0:07:39 > 0:07:46- Let me get this out of the way for you. I'll do that.- Little florets.

0:07:46 > 0:07:50This is one part of it. You've got a mixture of hams.

0:07:50 > 0:07:52The first part is pickling...

0:07:52 > 0:07:58This wonderful noise. This is vinegar and a bit of water.

0:07:58 > 0:08:04So the pickling of those vegetables with a bit of sugar and salt.

0:08:04 > 0:08:09Where would this come from, which part of Italy with this come from?

0:08:09 > 0:08:15This one is called Jardiniera or garden vegetables.

0:08:15 > 0:08:19It comes all over Italy. You have it.

0:08:19 > 0:08:23Then you take sort of peppers like this.

0:08:23 > 0:08:27And you cut. It's all life here, real life.

0:08:28 > 0:08:31You see, you take this and you put it in.

0:08:31 > 0:08:35Then you take the yellow one as well, which is good.

0:08:36 > 0:08:39So is this a traditional thing at Christmas, or is it something...

0:08:39 > 0:08:41This one I'm making now, yes.

0:08:41 > 0:08:45In Napoli it's called Rinforzo, Because everybody goes

0:08:45 > 0:08:51and picks from this pickled stuff to have a different taste.

0:08:51 > 0:08:56Little carrots, put them in. This is borrettane onion.

0:08:56 > 0:08:59I don't know if you can find it everywhere.

0:08:59 > 0:09:03You can take the normal pickled onions.

0:09:03 > 0:09:06A little bit of heat, yes.

0:09:06 > 0:09:08And then the cauliflower, which is lovely.

0:09:08 > 0:09:14- Do you want me to come and help you, Antonio?- No, very kind, Gennaro.

0:09:14 > 0:09:20- You've got James, then, cutting the things.- Save the power for yourself.

0:09:20 > 0:09:22THEY LAUGH

0:09:22 > 0:09:24I don't think he's being generous.

0:09:24 > 0:09:26I forgot to apply deodorant today.

0:09:26 > 0:09:29He's just desperate to come and join you.

0:09:29 > 0:09:31THEY LAUGH

0:09:31 > 0:09:34Is there many famous Italian stand-up comedians?

0:09:34 > 0:09:37James is thinking he can drink with that.

0:09:37 > 0:09:39- Yes, but they are not very good. - Yeah, he's called Gennaro!

0:09:39 > 0:09:41ALL LAUGH

0:09:41 > 0:09:45- You can already fry those. - I'm on it, chef.

0:09:45 > 0:09:49These will be the boiling stuff.

0:09:49 > 0:09:52In life it is a little bit impossible because you

0:09:52 > 0:09:57cook about 10 minutes first, then another 20 minutes later.

0:09:57 > 0:09:59So you want a bit of flour in here, seasoning.

0:09:59 > 0:10:01Exactly, and deep fry them.

0:10:01 > 0:10:04- A bit of seasoning and deep-fried. - Because...

0:10:04 > 0:10:07- The idea is we've got a mass of pickled veg.- Yes.

0:10:07 > 0:10:12Which are all in... You see, they have done something here.

0:10:12 > 0:10:17I can use those for the assembly. Take away the vinegar.

0:10:17 > 0:10:20- These look pretty good. So these are the ones that you've done.- Yes.

0:10:20 > 0:10:24Would you have to leave this in the liquor for long or what?

0:10:24 > 0:10:29Bring it to the boil and then don't boil them over that,

0:10:29 > 0:10:32a little bit of crunch is not bad.

0:10:32 > 0:10:34This is the mixture now.

0:10:34 > 0:10:38I had a little bit of olive. Yes.

0:10:42 > 0:10:49This is put in the corner, a bit of oil, olive oil.

0:10:49 > 0:10:54- I'll move you over there. You are constantly busy, you never stop.- No.

0:10:54 > 0:10:56New book on the horizon?

0:10:56 > 0:11:01Yes, in April it's coming, a new pasta book. A little bit of oil.

0:11:01 > 0:11:04- A new pasta book?- Yes. That's lovely, look.

0:11:04 > 0:11:07You pass by, strategy position...

0:11:07 > 0:11:13- You are peckish for something, it's wonderful.- Sounds pretty good.

0:11:13 > 0:11:18You can start then to drink. Quite a lot of champagne.

0:11:18 > 0:11:23- Quite a lot of champagne, yes. - This is a pate, duck pate.

0:11:23 > 0:11:27- Duck liver pate.- Yes, and it's very good. We do crostini of that.

0:11:27 > 0:11:30Meanwhile, I will take the big plate.

0:11:32 > 0:11:37For the big assembly of an antipasta. Look at this.

0:11:38 > 0:11:42Naturally I have to take also the mushroom.

0:11:42 > 0:11:47Every Italian preserves his mushrooms jealously in autumn,

0:11:47 > 0:11:50- mushroom and other things.- Are these are the mushrooms I picked, Antonio?

0:11:50 > 0:11:55I'm just asking! He's always got me picking mushrooms.

0:11:55 > 0:11:57Gennaro, you are offending people!

0:11:57 > 0:12:00THEY LAUGH

0:12:00 > 0:12:04This is like a traditional family Christmas, isn't it?

0:12:04 > 0:12:09With the two of them squabbling and us sitting here feeling awkward.

0:12:09 > 0:12:10I know!

0:12:10 > 0:12:14- Do you go round to his house at Christmas or not?- Yes, he did.

0:12:14 > 0:12:16He goes because he needs money.

0:12:16 > 0:12:19THEY LAUGH

0:12:21 > 0:12:24So this is pickled mushrooms.

0:12:24 > 0:12:28With friends like this you don't need any enemies, do you, really?

0:12:28 > 0:12:31No, no. You don't need entertainment. Put in the centre.

0:12:31 > 0:12:34- In the bowl?- No, like this.- OK.

0:12:34 > 0:12:38This is preserved mushrooms.

0:12:39 > 0:12:42- You want me to do the butter?- Yes.

0:12:42 > 0:12:46A little bit of butter and anchovy on the other one.

0:12:46 > 0:12:49What's in the butter, this looks like truffle, no?

0:12:49 > 0:12:52Yes, truffle butter. There's the salami there.

0:12:52 > 0:12:54That's it here.

0:12:56 > 0:13:02Then we have your production of... Look at this.

0:13:02 > 0:13:08This is all handmade instantly, so you don't need to cook very much.

0:13:08 > 0:13:14- With the exception of this stuff here.- What is that, Salami Milano?

0:13:14 > 0:13:16No, this is the felino.

0:13:16 > 0:13:20This is a very hot sausage, smoked.

0:13:20 > 0:13:23But I will show you what to do with the mozzarella.

0:13:23 > 0:13:27- What's the name of this one? - Salsiccia affumicata. That's enough.

0:13:27 > 0:13:29Smoked sausage will do for you and I.

0:13:29 > 0:13:31THEY LAUGH

0:13:31 > 0:13:35Try asking for that in your shop!

0:13:35 > 0:13:36Smoked sausage.

0:13:37 > 0:13:40Salsiccia affumicata, come on!

0:13:40 > 0:13:42Asked Gennaro, he knows.

0:13:42 > 0:13:45It's a generic name, anyway.

0:13:45 > 0:13:49And you do this, the mozzarella in fingers.

0:13:49 > 0:13:55Then you envelope it with speck. The speck is from Tirol.

0:13:55 > 0:13:59- Where's the speck? No, there, there. - The speck is there.

0:13:59 > 0:14:01Don't take it away.

0:14:01 > 0:14:07We will take a piece here. It's a lovely thing to do.

0:14:07 > 0:14:11Number one... Put it there.

0:14:11 > 0:14:14I've had this before, when you wrap it in speck like that

0:14:14 > 0:14:16and you pan fry it which is lovely, isn't it?

0:14:16 > 0:14:18No, this is better.

0:14:18 > 0:14:20THEY ALL LAUGH

0:14:20 > 0:14:24Wipe and fry it. Here.

0:14:24 > 0:14:27And now, the piece de resistance...

0:14:27 > 0:14:31"Do you remember that time with...?" "No, I don't. I don't, James."

0:14:31 > 0:14:34It's just like Christmas, isn't it?

0:14:34 > 0:14:36Whatever you do is opposite, it's fine.

0:14:36 > 0:14:38No, this is bottarga.

0:14:38 > 0:14:41- You know bottarga? - I know bottarga, yeah.

0:14:41 > 0:14:43Don't say that, he'll deny it!

0:14:43 > 0:14:47It's nothing else but air dried for you ignorant.

0:14:47 > 0:14:50THEY LAUGH

0:14:50 > 0:14:52It's air dried.

0:14:52 > 0:14:54THEY CONTINUE TO LAUGH

0:14:55 > 0:15:00You eat antipasto, such little rings there with fennel.

0:15:00 > 0:15:04- We take away this one here.- Have we got enough?- Yes, plenty there.

0:15:04 > 0:15:07- Tell us the name of it. - This is Grand Antipasto di Natale.

0:15:07 > 0:15:10This is Insalata di Rinforzo, and then you eat

0:15:10 > 0:15:13all of this before the dish of Gennaro,

0:15:13 > 0:15:16because you need something good before that.

0:15:16 > 0:15:18Check that out!

0:15:22 > 0:15:24Which are you taking?

0:15:24 > 0:15:26- I take it to them. - You take this one.

0:15:26 > 0:15:30- I'll take this.- Help him, help him.

0:15:30 > 0:15:31ALL LAUGH

0:15:33 > 0:15:36You've got to be careful, you are nearly getting this thrown over you!

0:15:36 > 0:15:40It's only you. With pleasure I would like to pour this on to your head.

0:15:42 > 0:15:44The best.

0:15:44 > 0:15:45- Carluccio!- Oh, beautiful!

0:15:45 > 0:15:47This is part of Italian culture,

0:15:47 > 0:15:50but each region will probably do with completely different.

0:15:50 > 0:15:52Shut up and get it in your mouth!

0:15:52 > 0:15:56- What do you reckon? - The English have a word for this.

0:15:56 > 0:15:58Quality Street.

0:15:58 > 0:16:01THEY LAUGH

0:16:01 > 0:16:03Right, we need some wine to go with this.

0:16:03 > 0:16:06We sent our very own dynamic duo, Susie Barrie and Peter Richards

0:16:06 > 0:16:10to a snow covered Hertfordshire to pick the wines for the studio.

0:16:10 > 0:16:12So what have they chosen to go with Antonio's sensational salad?

0:16:18 > 0:16:22Christmas is around the corner, but are we really ready?

0:16:22 > 0:16:25- We've got the tree.- The presents are wrapped.- We're all set for food.

0:16:25 > 0:16:28We've got the compulsory silly outfits.

0:16:28 > 0:16:31All we need now is some wine. So let's hit the shops.

0:16:31 > 0:16:33Mrs Claus, your carriage awaits!

0:16:34 > 0:16:35Who needs Rudolph?!

0:16:42 > 0:16:45Antonio, how could you do this to us?

0:16:45 > 0:16:48It's a wonderfully invigorating, crunchy, pick-me-up

0:16:48 > 0:16:53of an Italian appetiser, but it is most wine's worst nightmare,

0:16:53 > 0:16:56with its pungent, vinegary kick and challenging ingredients,

0:16:56 > 0:16:59like the capers, the olives and the anchovies.

0:16:59 > 0:17:02But we are more than up for this delicious test.

0:17:02 > 0:17:04The key is to soften the flavours

0:17:04 > 0:17:07while also tying in with that aperitif feel.

0:17:07 > 0:17:10One thing that works well as New Zealand sauvignon blanc,

0:17:10 > 0:17:14or a light, crisp Italian white like this delicious Extra Special Gavi.

0:17:14 > 0:17:16But really, the one wine that hits this particular

0:17:16 > 0:17:20nail on the head is Italy's favourite fizz, Prosecco.

0:17:20 > 0:17:24So, Antonio, for your Insalata di Rinforzo with Italian salami,

0:17:24 > 0:17:28we've chosen the Villa Jolanda Prosecco extra dry.

0:17:31 > 0:17:34The term "extra dry" on the label funnily enough actually means

0:17:34 > 0:17:38this wine has a touch of sweetness, and that's exactly what

0:17:38 > 0:17:43we need to counteract the salty and vinegary flavours in Antonio's dish.

0:17:46 > 0:17:49This is such a delicious, easy drinking Prosecco.

0:17:49 > 0:17:54It's floral and succulent and has a natural, fresh, fruity character

0:17:54 > 0:17:59that will offset the tangy vegetables and complimented that savoury salami.

0:17:59 > 0:18:03It is rich enough to stand up to the stronger flavours in the dish,

0:18:03 > 0:18:06the anchovies, the capers, the black olives and the onions,

0:18:06 > 0:18:09but at the same time it will refresh your palate

0:18:09 > 0:18:11between each punchy mouthful.

0:18:11 > 0:18:14So, Antonio, here's raising a festive glass

0:18:14 > 0:18:18of great value Italian fizz to your vibrant, colourful dish.

0:18:18 > 0:18:20- And to your very good health.- Cheers!

0:18:24 > 0:18:29- Cheers indeed. What do you think of that?- I didn't taste it yet.

0:18:29 > 0:18:31I think it's fantastic, this.

0:18:31 > 0:18:35- It's perfect.- Nine quid, bit of a bargain.- Yes, very much so.

0:18:35 > 0:18:36It's quite dry.

0:18:36 > 0:18:41It's wonderful because the vinegary aspect of some of that

0:18:41 > 0:18:44collides usually with wine. But this one is perfect.

0:18:44 > 0:18:50What about if you ask Johnny Vegas? Does it go with your pate?

0:18:50 > 0:18:51Oh, beautifully!

0:18:53 > 0:18:55What it does, it really helps food to go down.

0:18:55 > 0:18:57THEY LAUGH

0:18:57 > 0:18:59Right, coming up, Giancarlo has a couple of ideas for how to

0:18:59 > 0:19:01serve your Christmas smoked salmon.

0:19:01 > 0:19:03What are you going to do with it?

0:19:03 > 0:19:06Absolutely, yes. We are going to smoke in a special box.

0:19:06 > 0:19:08It will be absolutely superb.

0:19:08 > 0:19:10Now, let's get some Christmas ideas with a Spanish twist

0:19:10 > 0:19:12from the great Rick Stein.

0:19:12 > 0:19:15He's having a party to celebrate all the great food

0:19:15 > 0:19:16he's found on his trip around Spain.

0:19:16 > 0:19:20- Today he's making something called...- Picada.

0:19:24 > 0:19:28My favourite memories of Spain remain firmly fixed in the older places

0:19:28 > 0:19:33that are yet to be touched by the hands of rapid progress.

0:19:33 > 0:19:37Quixote's Spain, where quality is still celebrated despite poverty.

0:19:40 > 0:19:45I first visited in 1955, and ever since then

0:19:45 > 0:19:50I've collected vivid memories of new and exciting taste sensations.

0:19:50 > 0:19:53Freshly cooked hake, octopus and anchovies,

0:19:53 > 0:19:55black puddings made in front rooms

0:19:55 > 0:19:59and distributed to all the households in the village.

0:19:59 > 0:20:00Asturian cider,

0:20:00 > 0:20:04enormous grilled ribs of beef cooked rare.

0:20:04 > 0:20:06- Gracias.- Salud.- Salud.

0:20:06 > 0:20:09Everywhere, the locals had a sort of take-it-or-leave-it attitude

0:20:09 > 0:20:12to their cuisine, but were always delighted

0:20:12 > 0:20:14if you shared in their passion.

0:20:14 > 0:20:17And that passion is something I continue to share to this day

0:20:17 > 0:20:20with Spanish friends who live much closer to home,

0:20:20 > 0:20:23right here in the UK.

0:20:23 > 0:20:25But not just Spanish friends.

0:20:25 > 0:20:28This is Richard Bigg, a restaurateur and bar owner

0:20:28 > 0:20:31in the East End of London, who's made it his life's passion

0:20:31 > 0:20:34to introduce Spanish cuisine to Britain.

0:20:34 > 0:20:36Richard, what do you think about Spanish produce?

0:20:36 > 0:20:39Do you think it's underrated in this country?

0:20:39 > 0:20:41I think actually people are beginning to understand it now,

0:20:41 > 0:20:44that the quality of the produce is fantastic.

0:20:44 > 0:20:46When people went to Spain on their holidays,

0:20:46 > 0:20:47they went to the Costas.

0:20:47 > 0:20:50You've got to venture further afield to find the real stuff.

0:20:50 > 0:20:54And that's exactly what I did when I went to visit a renowned cook

0:20:54 > 0:20:57who lives in the hills north-west of Barcelona.

0:20:57 > 0:21:01Merce Brunes and her team have created a Garden Of Eden here.

0:21:01 > 0:21:03Oh, my gosh!

0:21:04 > 0:21:08Walking into her larder is like entering an Aladdin's cave.

0:21:10 > 0:21:12To tell you the truth, when I walked in there,

0:21:12 > 0:21:15I just thought it's sort of like Alice Waters.

0:21:15 > 0:21:19This has got to be a female's kitchen.

0:21:19 > 0:21:21It's like a big flower arrangement.

0:21:21 > 0:21:24Everywhere I look is a delight for the eye.

0:21:25 > 0:21:28Merce's place excels at celebrating

0:21:28 > 0:21:30the best that Catalonia has to offer,

0:21:30 > 0:21:33and encourages the use of local produce.

0:21:33 > 0:21:36What Merce likes to refer to as kilometre zero.

0:21:37 > 0:21:40She invited me here today to taste her favourite recipe

0:21:40 > 0:21:42for the Christmas holidays.

0:21:42 > 0:21:44Duck with pears,

0:21:44 > 0:21:48which starts with slow-cooking pieces of duck in duck fat.

0:21:48 > 0:21:51- Have you been cooking all your life, Merce?- Yes.

0:21:51 > 0:21:54I've been cooking, but not duck.

0:21:54 > 0:21:57I had a period when I was vegetarian.

0:21:57 > 0:21:59- Really?- When I was a hippy.

0:21:59 > 0:22:01- Were you a hippy?- Yes.

0:22:01 > 0:22:05But then I came back to my roots.

0:22:05 > 0:22:08I really love Catalan food.

0:22:08 > 0:22:12There is one word in English that I really, really love.

0:22:12 > 0:22:15- It's foodie.- Foodie!

0:22:15 > 0:22:18Don't you have a word in Spanish for foodie?

0:22:18 > 0:22:21- We don't have it.- I'll tell you why I know you're a foodie.

0:22:21 > 0:22:22While we've been doing this,

0:22:22 > 0:22:25all you're worried about, really, is overcooking your duck.

0:22:25 > 0:22:28- Oh, yes!- You are, like me,

0:22:28 > 0:22:31"Blow the television, blow that. It's my duck I'm worried about."

0:22:31 > 0:22:32Oh, yes.

0:22:32 > 0:22:34SHE LAUGHS HEARTILY

0:22:34 > 0:22:37- OK.- OK. We'd better get on with it.

0:22:37 > 0:22:40I know this dish is going to be included

0:22:40 > 0:22:41among my Christmas favourites.

0:22:41 > 0:22:45So having already infused the duck fat with some sage,

0:22:45 > 0:22:48Merce adds a few sprigs of rosemary

0:22:48 > 0:22:52and a generous portion of brandy. It is Christmas after all!

0:22:52 > 0:22:56Now for the pears. They only need to cook for about 10 minutes.

0:22:56 > 0:22:57So you need to have

0:22:57 > 0:23:01the next essential set of ingredients already prepared.

0:23:01 > 0:23:04The Catalans have perfected a marvellous way

0:23:04 > 0:23:06of seasoning many of their dishes.

0:23:06 > 0:23:09Merce is showing me how to make a picada,

0:23:09 > 0:23:12which is a combination of toasted hazelnuts

0:23:12 > 0:23:15and romesco peppers, garlic, olive oil and parsley.

0:23:15 > 0:23:17Bread is also a common ingredient

0:23:17 > 0:23:20but I was interested to find that Merce left it out.

0:23:20 > 0:23:22- Will you help me?- Yeah, yeah, yeah.

0:23:22 > 0:23:25- It's quite heavy.- It is.- Oh, my God.

0:23:25 > 0:23:26OK?

0:23:26 > 0:23:28Don't these colours look Christmassy?

0:23:28 > 0:23:31I found this dish a real inspiration.

0:23:31 > 0:23:33The thought of a marriage between the richness of duck

0:23:33 > 0:23:37and a festive fruit like pears really appeals to me.

0:23:37 > 0:23:41Having seen the satisfying way the picada was used by Merce

0:23:41 > 0:23:44to thicken the sauce, I was inspired to use a similar technique

0:23:44 > 0:23:48back at the villa to prepare an Andalucian dish

0:23:48 > 0:23:50that I've cooked on a number of occasions for friends.

0:23:56 > 0:23:58I'm particularly fond of this Andalucian dish

0:23:58 > 0:24:02because it has so many flavours of North Africa, things like nutmeg,

0:24:02 > 0:24:06coriander, cloves, black pepper and saffron,

0:24:06 > 0:24:09really go not just to North Africa

0:24:09 > 0:24:11but all the way back to Iran, back to Persia.

0:24:11 > 0:24:14But then it's cooked with sherry and saffron

0:24:14 > 0:24:18which is very Spanish as well, so you've got this really interesting

0:24:18 > 0:24:21blending of Moorish and Spanish flavours,

0:24:21 > 0:24:24and it's a real favourite in Andalucia at Christmas.

0:24:26 > 0:24:28In the same way that light seems to take on

0:24:28 > 0:24:31an astounding intensity in Andalucia,

0:24:31 > 0:24:35so the flavours of this dish reflect a powerful combination

0:24:35 > 0:24:37of the most aromatic ingredients.

0:24:37 > 0:24:41No wonder then it's eaten on high days and holidays.

0:24:41 > 0:24:44I'm infusing fried chicken with the essential flavours

0:24:44 > 0:24:48of this dish, freshly crushed spices, followed by rock salt

0:24:48 > 0:24:50and saffron, the luxury ingredient

0:24:50 > 0:24:53that travelled from its original birthplace in the Middle East

0:24:53 > 0:24:57to a new-found home in southern Spain.

0:24:57 > 0:25:01You might have thought I was being a bit, well,

0:25:01 > 0:25:04unrefined by bunging in the onions on top of the chicken,

0:25:04 > 0:25:07but I can't see that it makes that much difference.

0:25:07 > 0:25:09I'm always looking at recipes and thinking,

0:25:09 > 0:25:11"How can I make this simpler?"

0:25:11 > 0:25:14Because I think cooking should be simple. It shouldn't be difficult.

0:25:15 > 0:25:19While the chicken is absorbing the flavours of all those spices,

0:25:19 > 0:25:21I add some dry sherry.

0:25:23 > 0:25:28This is home-made chicken stock. And finally, some bay leaves.

0:25:28 > 0:25:33I just leave it to simmer and cook gently for about 40 minutes.

0:25:33 > 0:25:35And now it's time for the picada.

0:25:35 > 0:25:38I'm definitely using bread in my recipe.

0:25:38 > 0:25:42Just frying small chunks with slices of garlic and some olive oil

0:25:42 > 0:25:45until the bread begins to take on a golden colour.

0:25:47 > 0:25:50Back in the mortar and pestle I begin crushing the bread

0:25:50 > 0:25:52and in stages start adding

0:25:52 > 0:25:56the essential ingredients that go to make a picada.

0:25:56 > 0:25:59I'm using both pine nuts and blanched almonds.

0:26:01 > 0:26:05And for a bit of extravagance, I also add an egg yolk to my paste.

0:26:05 > 0:26:07That's nicely pounded.

0:26:07 > 0:26:11I'm just going to loosen it up a little bit with some chicken stock.

0:26:15 > 0:26:18Now I add the picada slowly to the simmering chicken

0:26:18 > 0:26:21and almost immediately the sauce begins to thicken.

0:26:25 > 0:26:28For added texture, I like to chop up some more pine nuts

0:26:28 > 0:26:32with flat-leaf parsley, and garnish just before serving.

0:26:34 > 0:26:37No need to include anything else as a side dish.

0:26:37 > 0:26:41The chicken, fortified by this sauce, will prove a real winner

0:26:41 > 0:26:43for any special occasion.

0:26:43 > 0:26:46A gift left behind by the Arab culinary legacy

0:26:46 > 0:26:50to an impoverished Spain, full of Eastern promise.

0:26:55 > 0:26:58Thanks, Rick, and Merry Christmas if you're watching!

0:26:58 > 0:27:01Now, we've had a few emails asking for interesting ideas for sauces.

0:27:01 > 0:27:03So for this week's masterclass I thought I'd show you how to

0:27:03 > 0:27:07make one of my favourite sauces, a Chinese black bean sauce.

0:27:07 > 0:27:10Presumably you've had enough of Italian food and Italians.

0:27:10 > 0:27:11Look at them.

0:27:11 > 0:27:14- I never get enough of the food, it's just the pronunciation.- Exactly!

0:27:14 > 0:27:17It's the 10 minutes it takes before you serve it.

0:27:17 > 0:27:19I'll do the black beans with squid,

0:27:19 > 0:27:21- because I know you like squid as well.- Love squid.

0:27:21 > 0:27:23We start with these, the black, fermented beans.

0:27:23 > 0:27:26They are quite soft.

0:27:26 > 0:27:29Don't eat them as they are, because what you need to do is soak them.

0:27:29 > 0:27:32- I wasn't intending to.- Exactly, yeah. Don't eat them as they are.

0:27:32 > 0:27:35Anyway, what we are going to do with these

0:27:35 > 0:27:38is basically chop these roughly.

0:27:38 > 0:27:40Just roughly chop them.

0:27:40 > 0:27:44Then we basically rinse them underwater.

0:27:45 > 0:27:50Rinse them out. Like that. Drain them off.

0:27:50 > 0:27:52Then you end up with these beans.

0:27:52 > 0:27:56These are the ones, almost reconstitute them back again.

0:27:56 > 0:27:58What we are going to do now is prepare our squid

0:27:58 > 0:27:59and throw everything in.

0:27:59 > 0:28:01We are going to marinade our squid slightly

0:28:01 > 0:28:03with a little bit of cornflour.

0:28:03 > 0:28:05We got some sesame oil and some soy sauce,

0:28:05 > 0:28:08and fry it off in the wok with some ginger.

0:28:08 > 0:28:09We're going to use this baby squid,

0:28:09 > 0:28:11which I'm going to cut up into thin slices.

0:28:11 > 0:28:13I thought about this recipe.

0:28:13 > 0:28:15I was going to do rabbit with it, which works really well,

0:28:15 > 0:28:17but you and rabbit...

0:28:17 > 0:28:20- It doesn't sit well really, does it?- No, it doesn't.

0:28:20 > 0:28:24I read about it in your book. Your autobiography, tell us about that.

0:28:24 > 0:28:28Well, my dad, basically we were going to school one day and...

0:28:28 > 0:28:33We had rabbits, they were pets. My dad claimed afterwards...

0:28:33 > 0:28:37He said, "who's is going in the pot?" I thought he was joking. I said mine.

0:28:37 > 0:28:41When I came home from school to stroke it was strung up.

0:28:41 > 0:28:44And hanging on the back wall.

0:28:44 > 0:28:46He put it in a stew!

0:28:46 > 0:28:48THEY ALL LAUGH

0:28:48 > 0:28:51I love rabbit! I just love it.

0:28:51 > 0:28:55I love rabbit, but at the time I liked stroking this one.

0:28:55 > 0:28:59Your whole career has been fascinating.

0:28:59 > 0:29:03Even before comedy, you wanted... You trained to be a priest as well.

0:29:03 > 0:29:06- I did.- Aaahh!

0:29:06 > 0:29:08Do you know what, I wanted to be a priest as well,

0:29:08 > 0:29:11then I changed my mind. It's true.

0:29:11 > 0:29:13- Was at about the age of 13?- Yes.

0:29:13 > 0:29:15THEY LAUGH

0:29:15 > 0:29:19All I'm doing now is frying off the squid.

0:29:19 > 0:29:22We've got some cornflour, soy and sesame oil in here.

0:29:22 > 0:29:25Fry it in a really hot pan, then I'm going to decant it out

0:29:25 > 0:29:26and make the sauce with it as well.

0:29:26 > 0:29:31This is my problem, especially with seafood. And stir-fries, I can't do.

0:29:31 > 0:29:34Speed is also the key to this stuff, this sort of cooking.

0:29:34 > 0:29:37We are going to make a sauce with spring onions, chilli,

0:29:37 > 0:29:42some Xiaoxing wine, sesame, soy and a little bit of chicken stock.

0:29:42 > 0:29:46Basically everything you keep in your larder, don't you?

0:29:46 > 0:29:48Keep them in your cupboards as well, really.

0:29:48 > 0:29:51Training to be a priest and then you decide that's not for you.

0:29:51 > 0:29:53Then you end up at art college.

0:29:54 > 0:29:57- What's this about art college and pottery?- Doing...

0:29:57 > 0:30:00Well, I sort of drifted for a few years

0:30:00 > 0:30:03and I wasn't... I wasn't the best student at school.

0:30:03 > 0:30:05It was just that thing about I wasn't great

0:30:05 > 0:30:08at being told what to do, or when to learn,

0:30:08 > 0:30:11I think I was always more creative than I was academic.

0:30:11 > 0:30:14I mean, talk about creative, the haircut when you were at college,

0:30:14 > 0:30:17what's all that about? Just check this out!

0:30:17 > 0:30:19- LAUGHTER - What is that about?!

0:30:19 > 0:30:22I wanted to stand out, and I think I achieved that.

0:30:22 > 0:30:24- LAUGHTER - You did, actually!

0:30:24 > 0:30:27- And...- I'm sorry, but you do stand out, you know, really.

0:30:27 > 0:30:30Well, I was a good-looking guy and was sick of women coming on to me...

0:30:30 > 0:30:33- Yeah, yeah!- So I thought I need a hairstyle...- I know the feeling.

0:30:33 > 0:30:36Talk about "know the feeling", we've all got one of these images

0:30:36 > 0:30:38in our closet! Look at this one,

0:30:38 > 0:30:41this is the kid's image, which I thought was the best one.

0:30:41 > 0:30:43- ALL: Aw! - Check that out!

0:30:43 > 0:30:47We've all got those, haven't we? Where did you get that shirt from?

0:30:47 > 0:30:49- The shirt? Oh, the little, er...? JAMES LAUGHS:- Yes!

0:30:49 > 0:30:53Well, I didn't... I wasn't shopping for my own stuff at that age, was I?

0:30:53 > 0:30:54LAUGHTER

0:30:54 > 0:30:57But I mean, it was the Edinburgh Festival, really.

0:30:57 > 0:30:59Everybody talks about the Edinburgh Festival that really

0:30:59 > 0:31:02- launched your career to the massive, didn't it?- It did, yeah.

0:31:02 > 0:31:06I couldn't get gigs in London. I was working largely out of,

0:31:06 > 0:31:09sort of, the North West, in Manchester,

0:31:09 > 0:31:12in the Frog and Bucket, in my hometown.

0:31:12 > 0:31:13But it is a fascinating story,

0:31:13 > 0:31:17because you then morph into acting as well, serious acting as well.

0:31:17 > 0:31:19There's not many comedians that go from that into serious acting

0:31:19 > 0:31:22and, you know, we've seen you in all manner of different stuff now,

0:31:22 > 0:31:26- Benidorm as well.- Yeah.- But you do enjoy the serious roles as well?

0:31:26 > 0:31:32I love acting. It's a great part. And it's led onto directing, lately,

0:31:32 > 0:31:34but it was...that was other people coming to see me,

0:31:34 > 0:31:36that was never an ambition of mine to do it,

0:31:36 > 0:31:39it was just I think people came to live shows and went,

0:31:39 > 0:31:41"I'd like to see how he takes on this role?"

0:31:41 > 0:31:45- Um, especially, you know, the BBC...- Yeah?

0:31:45 > 0:31:47There were some big, big sort of serious roles

0:31:47 > 0:31:49that came along and you're going, "God...!" You're in a room

0:31:49 > 0:31:52- full of serious actors, you know, who've trained...- Yeah.

0:31:52 > 0:31:55- ..and you're the one in the corner just nibbling on wiring!- Yeah!

0:31:55 > 0:31:58Well, it certainly is a fascinating story, but dive into that.

0:31:58 > 0:32:00- Oh, this looks... - Quick and simple squid. Dive in.

0:32:00 > 0:32:03Just literally flash fry, all the ingredients in at the last minute.

0:32:07 > 0:32:08Mmm!

0:32:10 > 0:32:13Yeah, that's a good face. LAUGHTER

0:32:13 > 0:32:14Right, don't forget, if there's...

0:32:14 > 0:32:17My mum just taught me never to speak with my mouth full!

0:32:17 > 0:32:19To ask me to demonstrate a skill, dish or technique, drop us a line.

0:32:19 > 0:32:22We'll try to cover it over the coming shows.

0:32:22 > 0:32:26All the contact details are, of course, on our website...

0:32:26 > 0:32:28We'll be cooking for Johnny at the end of the show.

0:32:28 > 0:32:31He could face Food Heaven, that's soft shell crab,

0:32:31 > 0:32:34the crab is covered in a light batter with vodka and tonic

0:32:34 > 0:32:37and it's deep-fried and served with a saffron and garlic aioli

0:32:37 > 0:32:38and a pile of chips on the side.

0:32:38 > 0:32:41Or Johnny could be facing Food Hell, of course, Christmas pudding!

0:32:41 > 0:32:44The pudding is cooked and mixed with a home-made vanilla ice cream

0:32:44 > 0:32:47and it's served on top of a piece of sauteed pineapple

0:32:47 > 0:32:50and finished off with a sauce made from cinnamon,

0:32:50 > 0:32:52nutmeg and star anise in a caramel sauce.

0:32:52 > 0:32:54Time for more fantastic festive food,

0:32:54 > 0:32:58this time from Lorraine Pascale. Today, she's showing us how to make

0:32:58 > 0:33:01an edible Christmas tree decoration. Take a look at this.

0:33:06 > 0:33:09MUSIC: "Fairytale Of New York" by The Pogues

0:33:10 > 0:33:15German Christmas markets, like this one at London's Southbank Centre,

0:33:15 > 0:33:18date all the way back to the 14th and 15th centuries,

0:33:18 > 0:33:20and they're popping up all over the UK this year.

0:33:20 > 0:33:22I find it's a great place for inspiration

0:33:22 > 0:33:25for my last-minute edible hamper gifts.

0:33:25 > 0:33:27When you're out and about,

0:33:27 > 0:33:29you can buy all sorts of things for your hampers,

0:33:29 > 0:33:31but I think it's cool to make your own.

0:33:31 > 0:33:34My hampers are going to be stuffed full of edible goodies

0:33:34 > 0:33:36that I've cooked or created.

0:33:36 > 0:33:38I think they're the perfect gift

0:33:38 > 0:33:41if you've left everything to the last minute.

0:33:41 > 0:33:43You can make several at a time, and personalise them

0:33:43 > 0:33:45by adding some extra bits and pieces

0:33:45 > 0:33:49like a favourite magazine, a beauty product, or how about

0:33:49 > 0:33:52some seeds for the keen gardener in your family?

0:33:53 > 0:33:58This year, my hampers will contain some of my maple-glazed mince pie stars,

0:33:58 > 0:34:01delicious chocolate and vanilla Irish cream,

0:34:01 > 0:34:04some creamy dark and white chocolate bark,

0:34:04 > 0:34:06which is great for chocoholics,

0:34:06 > 0:34:11a super quick chocolate cake mix, a perfect last-minute gift,

0:34:11 > 0:34:14some mulled wine sachets bursting with flavour,

0:34:14 > 0:34:18and some super tasty home-made pate with garlic and brandy.

0:34:18 > 0:34:21And I love these ginger and cinnamon stained-glass cookies.

0:34:21 > 0:34:25They don't only look great in a hamper, they also make

0:34:25 > 0:34:27really cool Christmas tree decorations.

0:34:27 > 0:34:29And here's how I made them.

0:34:32 > 0:34:34I put 100 grams of butter,

0:34:34 > 0:34:37100 grams of soft light brown sugar,

0:34:37 > 0:34:40two tablespoons of golden syrup,

0:34:40 > 0:34:43one teaspoon of treacle,

0:34:43 > 0:34:45a tablespoon each of ginger and cinnamon,

0:34:45 > 0:34:47a large pinch of ground cloves

0:34:47 > 0:34:49into a medium pan over a gentle heat.

0:34:52 > 0:34:55Allow everything to dissolve for three to four minutes, stirring,

0:34:55 > 0:34:57then remove the pan from the heat

0:34:57 > 0:35:00and stir in half a teaspoon of bicarbonate of soda

0:35:00 > 0:35:03and 250 grams of flour...

0:35:04 > 0:35:07..until you have a smooth but fairly stiff dough.

0:35:10 > 0:35:14OK, so I've left the dough for about five minutes.

0:35:14 > 0:35:15It's about room temperature.

0:35:15 > 0:35:20If you leave it too long, it goes very dry and crumbly.

0:35:20 > 0:35:24Then just roll it, turning it round all the time,

0:35:24 > 0:35:25like that.

0:35:25 > 0:35:28Now, I like my cookies quite thick,

0:35:28 > 0:35:31so I'm going to roll it to about a centimetre.

0:35:31 > 0:35:33Take a cutter,

0:35:33 > 0:35:36and I've got this snowflake cutter, but any shape will do,

0:35:36 > 0:35:39and then press down.

0:35:39 > 0:35:43OK, now I'm just going to get this

0:35:43 > 0:35:45on to the baking tin.

0:35:45 > 0:35:47Just slide it across

0:35:47 > 0:35:48like that.

0:35:48 > 0:35:51Give it a little wiggle. There.

0:35:51 > 0:35:54I've got this cutter, a slightly smaller cutter.

0:35:54 > 0:35:56Can be any shape, really.

0:35:56 > 0:35:58And then into the centre...

0:36:00 > 0:36:02..and out.

0:36:02 > 0:36:04OK. I'll carry on with the rest.

0:36:14 > 0:36:17OK, so I've got these boiled sweets -

0:36:17 > 0:36:20I like to get really, really colourful ones -

0:36:20 > 0:36:22and this big pestle and mortar.

0:36:22 > 0:36:24Put the sweets

0:36:24 > 0:36:27into the pestle and mortar

0:36:27 > 0:36:30and then just crush them

0:36:30 > 0:36:33into smallish chunks.

0:36:34 > 0:36:37And then you want to sprinkle them

0:36:37 > 0:36:40into the centre of the cookie.

0:36:41 > 0:36:43Then what's going to happen is, when it cooks,

0:36:43 > 0:36:46it just melts into this beautiful

0:36:46 > 0:36:48stained-glass effect.

0:37:04 > 0:37:08OK, so the cookies are nice and cool now.

0:37:08 > 0:37:11And what I like to do is hang them on the Christmas tree,

0:37:11 > 0:37:14and just before they go into the oven,

0:37:14 > 0:37:17you can get a skewer and put a little hole in them,

0:37:17 > 0:37:19to thread the ribbon through.

0:37:19 > 0:37:22But I think it's more fun using

0:37:22 > 0:37:24a drill.

0:37:24 > 0:37:28So, I have this drill bit that I use especially for my cookies,

0:37:28 > 0:37:30and it's obviously been sterilised.

0:37:30 > 0:37:33Then put the cookie on a wire rack,

0:37:33 > 0:37:35and I'm going to put it about here.

0:37:37 > 0:37:39Just very slowly at first.

0:37:43 > 0:37:47And then you get this perfect hole.

0:38:07 > 0:38:12OK, I like to decorate my cookies with icing.

0:38:15 > 0:38:20You can just use regular icing, but I like to use royal icing.

0:38:20 > 0:38:22You can get it from the supermarket.

0:38:22 > 0:38:26You just want it about that thickness, so it's quite gloopy.

0:38:26 > 0:38:29Of course, you can use a fabric piping bag,

0:38:29 > 0:38:32but I just like making my own.

0:38:32 > 0:38:35Take some baking parchment

0:38:35 > 0:38:37and make a big triangle,

0:38:37 > 0:38:41then you fold it into a cone.

0:38:41 > 0:38:43with a pointy edge,

0:38:43 > 0:38:45and then just tuck this bit in.

0:38:46 > 0:38:48A paperback piping bag!

0:38:51 > 0:38:54Just pour that in to about half full.

0:38:58 > 0:38:59Perfect! OK.

0:39:01 > 0:39:03Snip the end with the scissors.

0:39:07 > 0:39:08So just put little blobs

0:39:10 > 0:39:12on the cookie like that,

0:39:13 > 0:39:15Christmassy pearls.

0:39:26 > 0:39:27So that's one done

0:39:27 > 0:39:30and now to get on with the rest.

0:39:45 > 0:39:47You can see more from Lorraine on next week's show.

0:39:47 > 0:39:50Still to come this morning on Saturday Kitchen,

0:39:50 > 0:39:53Ken Hom and Ching-He Huang take us on a gastronomic tour of China.

0:39:53 > 0:39:56They're in Beijing visiting the city's most famous chef

0:39:56 > 0:40:00before cooking a couple of duck-inspired dishes from his menu.

0:40:00 > 0:40:03Only Ching could look that glamorous in a hairnet, of course.

0:40:03 > 0:40:06Raymond Blanc shows off his dazzling pastry skills.

0:40:06 > 0:40:08He's preparing a spectacular croquembouche

0:40:08 > 0:40:10filled with orange liqueur cream

0:40:10 > 0:40:13and covered with a caramel and nut brittle.

0:40:13 > 0:40:15And will Johnny face his Food Heaven,

0:40:15 > 0:40:17that deep-fried soft shell crab with garlic aioli?

0:40:17 > 0:40:19Or Food Hell, Christmas pudding ice cream

0:40:19 > 0:40:22with sauteed pineapple and festive caramel sauce?

0:40:22 > 0:40:24Of course, it's not up to our chefs today,

0:40:24 > 0:40:26instead we're letting fate decide

0:40:26 > 0:40:29and I'll explain exactly how at the end of the show.

0:40:29 > 0:40:32Right, cooking next is a chef making his first visit

0:40:32 > 0:40:35to the Saturday Kitchen hobs. It's Giancarlo Caldesi.

0:40:35 > 0:40:38- What are we cooking today? - Something from my new book,

0:40:38 > 0:40:41which is, basically, we're doing some smoked salmon.

0:40:41 > 0:40:45We're doing some hot smoked salmon with pasta using chilli vodka.

0:40:45 > 0:40:48We're also doing some butter, which is very easy.

0:40:48 > 0:40:51- And, er...- This is smoked butter that we're going to do?

0:40:51 > 0:40:54We do it first fresh, and then we smoke it.

0:40:54 > 0:40:57And also, we can smoke mozzarella, which is absolutely delicious

0:40:57 > 0:41:01and there are some nice dishes which you can have, you know,

0:41:01 > 0:41:03- before your Christmas meal. - Sounds good to me.

0:41:03 > 0:41:06- I'm going to wash this salmon. - The smoked salmon is amazing.

0:41:06 > 0:41:09We will do hot and cold salmon. You will prepare the hot one here.

0:41:09 > 0:41:12Yes, we are going to prepare the hot one.

0:41:12 > 0:41:16As you can see, cut this into about 4cm slices. There we go.

0:41:16 > 0:41:18And then, you add some sort of salt,

0:41:18 > 0:41:21but not too much, you mustn't salt it too much.

0:41:21 > 0:41:23It takes about 35-40 minutes to be ready.

0:41:23 > 0:41:27- Yeah.- There we go. There you are.

0:41:27 > 0:41:30This is very simple, actually, James. You really, really...

0:41:30 > 0:41:34- You have to be careful this doesn't stay in salt for too long.- Yeah.

0:41:34 > 0:41:37And also, it takes about seven or eight minutes to cook

0:41:37 > 0:41:41and, on the actual chippings, you only need about one tablespoon.

0:41:41 > 0:41:43- There we are.- Yeah. - You put it in like this.

0:41:43 > 0:41:47And then, put that on top, and this one is for our smoked salmon.

0:41:47 > 0:41:50- Now, the smoked salmon... - So this one, first of all,

0:41:50 > 0:41:52- this is hot smoked salmon? - Yes, which we use for the pasta.

0:41:52 > 0:41:54- So I'll let you put that on there. - There we go.

0:41:54 > 0:41:58- So you would only cure this for...? - 40 minutes.- 40 minutes only?

0:41:58 > 0:42:02This one is for our smoked salmon, which has to be

0:42:02 > 0:42:04salted for about nine, ten hours

0:42:04 > 0:42:06and then smoked for at least eight hours.

0:42:06 > 0:42:08- So this one's been rinsed. I've rinsed this.- Yeah.

0:42:08 > 0:42:10And then, what we're going to do is

0:42:10 > 0:42:14- put it into this pan with the chippings, like that.- Yeah.

0:42:14 > 0:42:18And now, what I'm going to do is prepare the actual sauce

0:42:18 > 0:42:20- for the hot smoked salmon. - Hot salmon, this one.

0:42:20 > 0:42:23I mean, traditionally, with normal smoked salmon,

0:42:23 > 0:42:25sometimes you'd put sugar with it.

0:42:25 > 0:42:27You're just going to do it with all salt, yours?

0:42:27 > 0:42:29- Well, if you put sugar, it becomes more gravlax.- Yeah.

0:42:29 > 0:42:32- So you want that kind of lovely smoked salmon flavour...- Yeah.

0:42:32 > 0:42:36..which is important. And we're going to start the actual butter.

0:42:36 > 0:42:40And this is very, very simple. This is 600ml of double cream,

0:42:40 > 0:42:44which will take about one minute, one minute and ten seconds to be ready.

0:42:44 > 0:42:48- We're going to add some salt as well.- Right.- So it's ready for us.

0:42:48 > 0:42:53- One pinch of salt.- The sink there, if you want to wash your hands.- Yes.

0:42:53 > 0:42:55We're going... And also, if this will work...

0:42:55 > 0:42:58- All right? - MIXER STARTS

0:42:58 > 0:43:02- And, er, when this is ready, you have to rinse it.- Yeah.

0:43:04 > 0:43:06And once you rinse it, and then it's ready,

0:43:06 > 0:43:09so look up, one minute, we'll be ready.

0:43:09 > 0:43:11One minute. I'll keep my eye on this one.

0:43:11 > 0:43:14We've got the hot smoke in there, the sauce coming down nicely.

0:43:14 > 0:43:17- This is not far off?- No, just another minute.

0:43:17 > 0:43:20- Then, can you rinse it please? - Yeah, I can do that.

0:43:20 > 0:43:22And let's see how we go in here with our salmon, doing very well,

0:43:22 > 0:43:24the pasta is ready, the sauce is ready.

0:43:24 > 0:43:27So this salmon you just basically leave on,

0:43:27 > 0:43:29but we've got a smoker here in the back,

0:43:29 > 0:43:33- which is one of these things, you can buy these online now?- Yes.

0:43:33 > 0:43:36All these things you can find online, actually.

0:43:36 > 0:43:39And that smoker's excellent, because it's very unobtrusive,

0:43:39 > 0:43:40its just a bit of cardboard.

0:43:40 > 0:43:43- Oh, wonderful, that's fantastic! - I'll do it in this one.- Yeah.

0:43:43 > 0:43:46So you can use it, it's very easy, as you can see.

0:43:46 > 0:43:50And here, it's very important what you're doing, thank you so much,

0:43:50 > 0:43:53because you're taking the whey out and then you wash it,

0:43:53 > 0:43:56wash under the cold water, and that's fantastic.

0:43:56 > 0:43:58OK, so the actual pasta is ready.

0:43:58 > 0:44:01The smoked salmon here is going very well.

0:44:01 > 0:44:04- But I mean, you've written, you know, several books now.- Yes.

0:44:04 > 0:44:05You've got a new one out now,

0:44:05 > 0:44:08yourself and your partner as well, you know, but the cook school is

0:44:08 > 0:44:11quite an important part to you as well, isn't it?

0:44:11 > 0:44:14Well, actually, I think it's the most important thing, really,

0:44:14 > 0:44:17that's happened in my life to be able to share the knowledge

0:44:17 > 0:44:20that I acquired after so many years and share it with other people.

0:44:20 > 0:44:23I think that's fantastic. That really is something else, really,

0:44:23 > 0:44:27something that people should not forget. If you learn the skill,

0:44:27 > 0:44:31and then you're able to transfer that skill to other people...

0:44:31 > 0:44:34- Yeah.- I think that's really, that's what I like most.

0:44:34 > 0:44:37- Really fantastic. - So that's the butter, really?

0:44:37 > 0:44:39You just blend it, wash it off in the sink,

0:44:39 > 0:44:40and then you basically just rinse it off.

0:44:40 > 0:44:45- Now, at this point, you can add salt to this.- I added salt before.- OK.

0:44:45 > 0:44:46Delicious.

0:44:46 > 0:44:48- So you've got home-made butter. - Absolutely.

0:44:48 > 0:44:51And the pasta you've just... Basically, this is pre...?

0:44:51 > 0:44:55- Yes, pre-cooked.- Pre-cooked pasta. - For about seven minutes.- Yeah.

0:44:55 > 0:44:58Now, we put it on our... This is very, very simple.

0:44:58 > 0:45:02- Very simple dish. As you can see, OK?- Yeah.

0:45:02 > 0:45:05- Now, this is fine.- Now the butter, you can just wrap that up,

0:45:05 > 0:45:07put it in the fridge, use it when you want to use it?

0:45:07 > 0:45:10Yes, as a normal butter, which is really excellent, I should say.

0:45:10 > 0:45:13Honestly, the reason, if you do that...

0:45:13 > 0:45:15Can you see this? Look at this.

0:45:15 > 0:45:17- Look.- Yeah, that is perfect.

0:45:17 > 0:45:19Now, it doesn't have to be thoroughly cooked...

0:45:19 > 0:45:22- No, because you put it into the pasta.- Innit, really?

0:45:22 > 0:45:24- There you go.- Thank you.

0:45:24 > 0:45:26And... There we go.

0:45:26 > 0:45:29Now, we put it into the pasta, toss it a little bit.

0:45:29 > 0:45:33And this is absolutely superb.

0:45:33 > 0:45:37And also, when you have this one, if you have a little chilli vodka,

0:45:37 > 0:45:40as I said, we're going to put a little bit of chilli vodka on this.

0:45:40 > 0:45:44- Chilli vodka?!- Absolutely.- Where is this from? Travels?- Yes, absolutely.

0:45:44 > 0:45:50The chilli vodka, the actual fat...of the...

0:45:50 > 0:45:53- The cream?- Of the cream and the salmon, with a chilli vodka,

0:45:53 > 0:45:56it gets really, I don't know, it's just superb.

0:45:56 > 0:46:00As a matter of fact, I don't drink that much, but I tried this dish...

0:46:00 > 0:46:02I don't drink that much, I really don't.

0:46:02 > 0:46:04- It's all right, these two make up for it.- Yeah.

0:46:04 > 0:46:08But this entire sauce is made out of cream, vodka, salt-and-pepper,

0:46:08 > 0:46:11- a little bit of garlic on in there. - Yes.- That's it.- And a little bit...

0:46:11 > 0:46:14A little bit of parsley, if you like, to make it green.

0:46:14 > 0:46:16- I'll get you a spoon. - And we're good.

0:46:16 > 0:46:19- Now, we need to get the smoked salmon out.- Yeah.

0:46:19 > 0:46:23Now, if you open up this box, you'll see how much smoke that's in it.

0:46:23 > 0:46:26So you start off with the chippings. Do you use oak chippings in this?

0:46:26 > 0:46:29- Yes, we do an oak smoked salmon. - Yeah.

0:46:29 > 0:46:33This is absolutely beautiful. Look. Can you see how wonderful this is?

0:46:33 > 0:46:36Now the difference, whereas the hot smoke takes minutes, as that's

0:46:36 > 0:46:39taken six, seven minutes, this needs to be in for quite a few hours.

0:46:39 > 0:46:42That's quite a few hours, about seven hours.

0:46:42 > 0:46:43That takes about seven, eight hours.

0:46:43 > 0:46:45But if I give you a little bit of salmon to try,

0:46:45 > 0:46:49you will find that this is absolutely superb.

0:46:50 > 0:46:53I'll show you. Look, this is a...a gentle smoke

0:46:53 > 0:46:57- and it's a kind of different stuff that you use.- Yeah.- Please try.

0:46:57 > 0:46:59It truly is remarkable.

0:47:01 > 0:47:04- Very good to me.- And how long does that take to smoke?

0:47:04 > 0:47:07- This one takes about eight hours to smoke.- All right. I'm trying

0:47:07 > 0:47:09to cut down on chip pan fires, but, you know,

0:47:09 > 0:47:12if you come in from the pub, that's going to take a while.

0:47:12 > 0:47:14LAUGHTER

0:47:14 > 0:47:16This takes eight hours to smoke

0:47:16 > 0:47:19and also the salting of this is important.

0:47:19 > 0:47:22You have to be careful on the salting,

0:47:22 > 0:47:25- because if you make it too salty... Can you share it?- Like sashimi?

0:47:25 > 0:47:28Yeah. Well, not really, but that's OK.

0:47:28 > 0:47:31- I mean...- OK, so the pasta's ready. I promise you...

0:47:31 > 0:47:36You need to try this with a little bit of vodka along the side.

0:47:36 > 0:47:39- It's absolutely superb.- Now you're going to finish this one off.

0:47:39 > 0:47:41So tell us about this one?

0:47:41 > 0:47:45- So, now we've got your salmon... - Yeah.

0:47:47 > 0:47:49..which goes on your lovely toast. There we go.

0:47:49 > 0:47:52- And then...- Do you want me to get the mozzarella and the butter out?

0:47:52 > 0:47:54Yeah, please.

0:47:54 > 0:47:57- So three salmon...- Yeah.

0:47:57 > 0:48:00And then, we're going to go...

0:48:00 > 0:48:04- I'll let you do that one. - ..with the mozzarella.

0:48:04 > 0:48:06The mozzarella, actually, you can have it as it is.

0:48:06 > 0:48:09- And then...- And the butter, you can put it on the toast.- OK.

0:48:09 > 0:48:11So that gives you the three different things.

0:48:11 > 0:48:17The mozzarella has been smoked less time, OK, much less time,

0:48:17 > 0:48:20- probably four hours...- Yeah. - ..because you need to, um...

0:48:20 > 0:48:22Unfortunately, you need to differentiate

0:48:22 > 0:48:26the timings of whatever you smoke, otherwise it's a bit too much.

0:48:26 > 0:48:29- So, there we go.- So tell us what these two dishes are?

0:48:29 > 0:48:32We have got penne hot smoked salmon.

0:48:32 > 0:48:34Smoked salmon, smoked mozzarella

0:48:34 > 0:48:37and the beautiful toast with smoked butter.

0:48:37 > 0:48:39Giancarlo, it's been seven years, but worth the wait.

0:48:39 > 0:48:41Oh, you're very kind!

0:48:45 > 0:48:48Right, which one do you want to take over? This one or this one?

0:48:48 > 0:48:50This one? Right, over we go.

0:48:50 > 0:48:54- And you get to dive into this. - I need a bit of vodka, actually.

0:48:54 > 0:48:57- Yeah, we've got to get the vodka as well.- Oh, yeah!- Yeah!

0:48:57 > 0:49:00- This is a serious shot of vodka, though, innit, really?- Yeah.

0:49:00 > 0:49:04- So this is the chilli vodka... - Yeah.- ..to go with it.

0:49:04 > 0:49:05- Oh, wonderful.- So the idea is

0:49:05 > 0:49:08- you basically just try this with all these, then?- Yes.

0:49:08 > 0:49:11- No, you try the chilli vodka with the pasta.- With the pasta?

0:49:11 > 0:49:15I was in Russia a couple of weeks ago

0:49:15 > 0:49:20and they actually gave me a lovely beetroot syrup with cabbage

0:49:20 > 0:49:23and they gave me some vodka to drink on it.

0:49:23 > 0:49:27- Mmm. Good.- Oh, good!- Right, we need some wine to go with this.

0:49:27 > 0:49:29Let's get back to the slopes in Hemel Hempstead to see

0:49:29 > 0:49:33what Susie and Peter have chosen to go with Giancarlo's super salmon.

0:49:33 > 0:49:36MUSIC: "Winter Wonderland"

0:49:50 > 0:49:52SUSIE: 'Giancarlo's hot and cold smoked salmon is

0:49:52 > 0:49:55'such a fabulously hedonistic starter for a Christmas meal'

0:49:55 > 0:49:59but I can't resist the idea of cracking open

0:49:59 > 0:50:01a bottle of fine sparkling wine to drink with it.

0:50:01 > 0:50:04And as it's Christmas, I'm feeling rather patriotic.

0:50:04 > 0:50:09So my choice for Giancarlo's recipe would be this English sparkling Brut

0:50:09 > 0:50:13from Surrey, which partners both elements of the dish beautifully.

0:50:13 > 0:50:16But I rarely get my own way.

0:50:16 > 0:50:18I'm not sure that's entirely true,

0:50:18 > 0:50:21but with the Christmas budget in mind, and also moving away

0:50:21 > 0:50:24from some fabulous vodka-based cocktails, which are also an option,

0:50:24 > 0:50:27there is a wine which matches just as seamlessly

0:50:27 > 0:50:30and is slightly easier on the wallet. It is the delicious

0:50:30 > 0:50:34Taste the Difference River Block Sauvignon Blanc from Marlborough.

0:50:37 > 0:50:40You might think that a rich oaky white

0:50:40 > 0:50:43would work best with smoked salmon, but actually, it's the opposite.

0:50:43 > 0:50:46You need something zesty and crisp to cut through

0:50:46 > 0:50:48what is quite a dense,

0:50:48 > 0:50:50smoky and oily fish.

0:50:50 > 0:50:52This one's really tangy and citric

0:50:52 > 0:50:53and that works really well

0:50:53 > 0:50:54with the creamy pasta

0:50:54 > 0:50:56and that splash of chilli.

0:50:56 > 0:50:59There's also a sort of green, herbal character here,

0:50:59 > 0:51:02which ties in brilliantly with the salmon too.

0:51:02 > 0:51:05And finally, there's enough concentration and texture here

0:51:05 > 0:51:09to cope with the richness of that beautiful butter and cream.

0:51:09 > 0:51:11So, Giancarlo, it might seem like

0:51:11 > 0:51:13we're not in complete agreement on this one...

0:51:13 > 0:51:17But frankly, this wine does work brilliantly with every element

0:51:17 > 0:51:21of your supremely wine-friendly salmon extravaganza.

0:51:21 > 0:51:22Salute!

0:51:24 > 0:51:27New Zealand, a brave choice given the company?

0:51:27 > 0:51:31I thought both of them were going to choose Italian, to be honest.

0:51:31 > 0:51:33Now, I'll tell you something, actually,

0:51:33 > 0:51:35new wine, New Zealand, you know, they are fantastic.

0:51:35 > 0:51:38And I think new wines are much better than our Italian wine,

0:51:38 > 0:51:39because they've got different...

0:51:39 > 0:51:40They've got a kind of different flavour.

0:51:40 > 0:51:42LAUGHTER

0:51:42 > 0:51:43What have you just said?!

0:51:43 > 0:51:45For this dish. I mean to say...

0:51:45 > 0:51:49Because this dish needs a completely different uplifting.

0:51:49 > 0:51:52- I love it!- Usually, I'm not very fond of cream in pasta dishes,

0:51:52 > 0:51:56- but this one is fine.- Right, it's time for a trip to China to uncover

0:51:56 > 0:51:59more great regional recipes with Ken Hom and Ching-He Huang.

0:51:59 > 0:52:01Today, they're at the capital city of Beijing

0:52:01 > 0:52:05and they're off to visit one of the country's most famous chefs.

0:52:05 > 0:52:07A man called...

0:52:07 > 0:52:09"Run it!" Oh! Da Dong?!

0:52:09 > 0:52:11- No, that one says, "Run VT," you muppet!- Oh, right.

0:52:11 > 0:52:13- LAUGHTER - Run VT!

0:52:13 > 0:52:16- LAUGHTER CONTINUES - No, it's called...

0:52:31 > 0:52:33It's our final night in Beijing.

0:52:33 > 0:52:35We're back in the heart of the modern city

0:52:35 > 0:52:39and its most exclusive street where the new rich come to shop and eat.

0:52:43 > 0:52:47We're cooking with a chef who is leading the capital's food revolution.

0:52:48 > 0:52:50Chef Da Dong brings tradition

0:52:50 > 0:52:54and innovation together in culinary theatre

0:52:54 > 0:52:58and his speciality is, of course, the nation's favourite - duck!

0:53:00 > 0:53:03This proud Beijinger became a chef on his father's advice

0:53:03 > 0:53:05that he would never go hungry.

0:53:05 > 0:53:10He's dedicating himself to reviving the reputation of Chinese cuisine

0:53:10 > 0:53:14after it was blighted by years of oppression and poverty.

0:53:21 > 0:53:23This is the big difference.

0:53:23 > 0:53:27Chefs before in China only knew about their region.

0:53:28 > 0:53:31Actually, they never had the opportunity,

0:53:31 > 0:53:34or the time or the money, to travel anywhere else.

0:53:37 > 0:53:39This is one of his signature dishes,

0:53:39 > 0:53:42sweet and sour duck balls in the crispy yam basket.

0:53:45 > 0:53:48This is not like sweet and sour you've ever seen anywhere.

0:53:48 > 0:53:50It's all very poetic.

0:53:50 > 0:53:54Inspired by this beautiful creation, we're now cooking for him,

0:53:54 > 0:53:59making our Da Dong style dishes, using his delicious Peking duck.

0:53:59 > 0:54:01We will show them.

0:54:01 > 0:54:04A Cantonese and a Taiwanese can take on a Beijinger.

0:54:04 > 0:54:08I'm doing a twice cooked crispy duck and apple salad.

0:54:08 > 0:54:11I'm inspired by the flavour of the fruitwood,

0:54:11 > 0:54:14you know, they use the apple trees, the pear trees.

0:54:14 > 0:54:17This is like the way that they slice and carve their ducks

0:54:17 > 0:54:21so I thought maybe we'll do some apples in little pieces.

0:54:21 > 0:54:22Oh, beautiful.

0:54:22 > 0:54:24This is kind of like carving a duck.

0:54:24 > 0:54:26Now for the duck.

0:54:26 > 0:54:30The leg meat is more juicier, more succulent

0:54:30 > 0:54:33and because I'm going to fry it again,

0:54:33 > 0:54:36I need that juicy, meaty part

0:54:36 > 0:54:40and then I'm just going to chop it into bite-size pieces.

0:54:40 > 0:54:44Rough is OK, even with the skin.

0:54:44 > 0:54:49I'm just going to put a little bit of five spice, just a little bit.

0:54:49 > 0:54:52It really does help to bring out the flavour of the meat.

0:54:52 > 0:54:56And then, corn starch and we're ready to deep fry.

0:55:00 > 0:55:02The duck only needs a minute in the wok.

0:55:02 > 0:55:06As it's already cooked, I'm just sealing in the flavour.

0:55:06 > 0:55:12While it's hot, the outer edges where the cornflour, like this...

0:55:12 > 0:55:13Lovely golden and crisp.

0:55:16 > 0:55:19We'll just drain the excess fat.

0:55:19 > 0:55:21Next is the salad dressing.

0:55:21 > 0:55:25I'm using XO sauce, a spicy seafood sauce made from dried shrimp,

0:55:25 > 0:55:27dried scallop and chillies.

0:55:27 > 0:55:31Then I'm going to use some of this Tian ming jiang.

0:55:31 > 0:55:33The sort of sweet bean paste.

0:55:33 > 0:55:36A little bit of sugar,

0:55:36 > 0:55:38a little bit of black rice vinegar.

0:55:38 > 0:55:42- It's going to be sweet and sour.- Right.

0:55:44 > 0:55:49- How's the sauce?- It's OK. It's a little bit too vinegary.

0:55:49 > 0:55:52I think I need more of the sweet bean paste and a little bit more sugar.

0:55:52 > 0:55:54If it's too vinegary, you just add a little bit more sugar.

0:55:58 > 0:56:00So, a little spicy, sweet...

0:56:00 > 0:56:02Lovely.

0:56:06 > 0:56:09That's like ducks playing in spring time.

0:56:12 > 0:56:14My dish is minced up with lettuce cups.

0:56:16 > 0:56:19I'm going to stir-fry the Peking duck with radish and cucumber,

0:56:19 > 0:56:22along with some fresh water chestnuts.

0:56:22 > 0:56:25I want to get those really, really hot.

0:56:25 > 0:56:28OK, some ginger, garlic,

0:56:28 > 0:56:30spring onion...

0:56:30 > 0:56:32I'm ready to wok and roll here.

0:56:34 > 0:56:37- Smells good, Ken.- Yeah.

0:56:37 > 0:56:38I'm going to add my duck.

0:56:40 > 0:56:43All these condiments he uses for his Peking duck,

0:56:43 > 0:56:46so this is a bit of a homage to him, as well.

0:56:46 > 0:56:50That looks good, I love the colours, the pink and green.

0:56:50 > 0:56:53A little bit of rice wine.

0:56:54 > 0:56:58Water chestnuts, and what I like is a little bit of peanuts for crunch.

0:57:00 > 0:57:04I'm also using the sweet bean sauce

0:57:04 > 0:57:07and adding a touch of my favourite, oyster sauce.

0:57:07 > 0:57:09That'll be ready.

0:57:09 > 0:57:11Lovely.

0:57:11 > 0:57:14I love watching Ken with the wok, the way he works it with the flame,

0:57:14 > 0:57:17he's infusing the ingredients with a deep, smoky flavour.

0:57:19 > 0:57:20Oh, good work, Ken.

0:57:23 > 0:57:26I'll finish it off.

0:57:26 > 0:57:29It'll have a bit of crunchiness.

0:57:29 > 0:57:32There's a lot of flavour, you only need a little bit.

0:57:32 > 0:57:35Finally, I'm using the fattest part of the duck,

0:57:35 > 0:57:38the skin, to add extra crouton, light crunch to my dish.

0:57:38 > 0:57:42- Like the crackling. - The crackling of a duck.

0:57:42 > 0:57:43That's going to add that crunch.

0:57:43 > 0:57:47And I couldn't resist stealing a bit of his edible flowers.

0:57:49 > 0:57:50Beautiful!

0:57:50 > 0:57:52Do you think we're going to be able to impress Da Dong?

0:57:52 > 0:57:55Ah, it takes a lot to impress him!

0:57:58 > 0:58:02I've cooked for 52 years, but right now I feel like I'm back in school.

0:58:14 > 0:58:15Oh, thank you.

0:58:33 > 0:58:35And now for mine.

0:58:45 > 0:58:50To end our time in Beijing, Da Dong has made us a feast of duck delicacies.

0:58:50 > 0:58:56It's a homage to the grand Imperial Court banquets of China's past.

0:58:56 > 0:58:57Salted duck livers...

0:58:57 > 0:58:59Oh!

0:58:59 > 0:59:00- Braised duck tongues. - This is beautiful.

0:59:00 > 0:59:03And stir-fried duck hearts.

0:59:03 > 0:59:05Oh, my goodness, that is rich.

0:59:05 > 0:59:07It feels good in your mouth.

0:59:08 > 0:59:11I'm so surprised and so touched

0:59:11 > 0:59:14that I see this in my lifetime.

0:59:16 > 0:59:19When I used to come to China, I thought,

0:59:19 > 0:59:24"Oh, my God we're so behind, is it ever going to catch up?"

0:59:24 > 0:59:29And now, I see people like Da Dong

0:59:29 > 0:59:34and I'm sure I'm going to see many places in China,

0:59:34 > 0:59:36how it's changing.

0:59:36 > 0:59:38And it makes me proud.

0:59:38 > 0:59:44It's a full circle, coming to terms with who I am

0:59:44 > 0:59:46and, erm...

0:59:46 > 0:59:48I was right to be proud

0:59:48 > 0:59:50to be Chinese!

0:59:50 > 0:59:51Cheers!

0:59:56 > 0:59:59Great stuff. Right, it's time to complete our feast

0:59:59 > 1:00:01of Italian festive food with a recipe from this man.

1:00:01 > 1:00:05Gennaro Contaldo. What are you going to make for us, then, chef?

1:00:05 > 1:00:08I'm going to make a fantastic Christmas porchetta,

1:00:08 > 1:00:11slow-cooked belly and loin of pork.

1:00:11 > 1:00:15Filled with all these fantastic herbs - sage, thyme, rosemary,

1:00:15 > 1:00:19a little splash of lemon and sultanas, pine nuts,

1:00:19 > 1:00:24splash of wine, a little bit of Vin Santo, chicken liver, wah!

1:00:24 > 1:00:28Lovely pork! So nice! Cooked for about four hours.

1:00:28 > 1:00:31I love this show, it's like WWF cooking, isn't it?!

1:00:31 > 1:00:33LAUGHTER

1:00:33 > 1:00:36Come this Friday night, I'm gonna be...

1:00:36 > 1:00:38He's very jealous, look!

1:00:38 > 1:00:41- That's the chilli vodka kicking in. - Chilli vodka kicking in.

1:00:41 > 1:00:43- Come on, let's do it. - Right, what are you doing, then?

1:00:43 > 1:00:47First, you have to make sure, if you can butterfly it,

1:00:47 > 1:00:49belly of pork, ask the butcher to do it.

1:00:49 > 1:00:51What do you need to ask for?

1:00:51 > 1:00:54Ask him to butterfly a belly of pork for you.

1:00:54 > 1:00:58So, what butterfly is, cover the loin in three parts, you can see.

1:00:59 > 1:01:01This is the belly and the full loin?

1:01:01 > 1:01:03This is the full loin, yes.

1:01:03 > 1:01:06Then you take a nice bit of Vin Santo.

1:01:06 > 1:01:08Just a little touch of Vin Santo.

1:01:08 > 1:01:13And with your hands, just massage it, the salt and pepper, inside it,

1:01:13 > 1:01:15it goes everywhere.

1:01:15 > 1:01:19Ah, nicely. Will you do this one for me, please?

1:01:19 > 1:01:22You're very good, thank you. Can I do the other one?

1:01:22 > 1:01:25- Can you kiss the elbow?- No, no!- Ha!

1:01:25 > 1:01:29So, what you have to do, let it rest for about a half hour,

1:01:29 > 1:01:32- after a half-hour rested...- It does look actually weird like that.

1:01:32 > 1:01:34It looks like the reindeer's actually got legs

1:01:34 > 1:01:37because of the amount of hair you've got on your hands. Look at it!

1:01:37 > 1:01:39LAUGHTER

1:01:39 > 1:01:40Go on! Right, what do you do?

1:01:40 > 1:01:43- Have you chopped up my onions? - Yes, there, look!- OK.

1:01:43 > 1:01:48Olive oil. Make sure you use very, very good olive oil.

1:01:48 > 1:01:51No butter, the way you say, "botter".

1:01:51 > 1:01:55- OK, you learn to speak English! - I learn to speak English?!

1:01:55 > 1:01:56You have "bot-tor"!

1:01:56 > 1:01:58- How long have you lived in this country?- Er, never mind!

1:01:58 > 1:02:03- How long have you lived here? Look, we say but-ter!- "Boot-tuh!"

1:02:03 > 1:02:06- Thank you very much, you see? - I see. Onions go straight in.

1:02:06 > 1:02:08You sweat the onions.

1:02:09 > 1:02:14- Yep.- Do not burn. Season a little bit.

1:02:14 > 1:02:15This is the stuffing, yeah?

1:02:15 > 1:02:18- Yeah, it's for the stuffing.- Right.

1:02:19 > 1:02:23Just a little bit. Then you get the chicken liver.

1:02:23 > 1:02:27You make sure you leave them all in one pieces. Don't cut it.

1:02:27 > 1:02:31Just a little bit of fat, if there is some.

1:02:31 > 1:02:32And we're all in.

1:02:33 > 1:02:36So, where does this recipe come from, then?

1:02:36 > 1:02:38Whereabouts in Italy, or are you just making this up?

1:02:38 > 1:02:42In many part of Italy, everyone is doing his own way of filling

1:02:42 > 1:02:45the porchetta, but they always use chicken livers.

1:02:45 > 1:02:50So, once you start to sweat it, just add the pork mince,

1:02:50 > 1:02:52and you make sure the pork mince is not...

1:02:52 > 1:02:54KNOCKING

1:02:54 > 1:02:55Coming! Coming!

1:02:55 > 1:02:56LAUGHTER

1:02:58 > 1:03:02- Right.- And then you start to move them around again.

1:03:02 > 1:03:06Then you get some nice rosemary. Don't be afraid.

1:03:07 > 1:03:12Before that, you want a knife? I love the way you done the garlic.

1:03:12 > 1:03:15- That's all right.- Yep.

1:03:15 > 1:03:17You take a little rosemary.

1:03:17 > 1:03:18Actually, all the rosemary.

1:03:18 > 1:03:22It doesn't matter if they're not so finely cut.

1:03:22 > 1:03:24Some sage.

1:03:24 > 1:03:28Very careful with the sage, because it can overpower.

1:03:28 > 1:03:31- Use about ten leaves of sage.- OK.

1:03:31 > 1:03:34Don't worry if some of the bits are small.

1:03:35 > 1:03:38It's fantastic. Look at that!

1:03:38 > 1:03:42Then, you get some nice sultanas or raisins.

1:03:42 > 1:03:46Don't worry to put them inside water or wine to soften up.

1:03:46 > 1:03:50Just put them inside. Remember you have to cook them for four hours.

1:03:50 > 1:03:53Then you get some nice pine kernels.

1:03:53 > 1:03:55Pine nuts.

1:03:55 > 1:04:00Then you mix altogether, that's good.

1:04:00 > 1:04:03At this stage, the bread.

1:04:03 > 1:04:07Which is supposed to be soaked in water, which you never done it,

1:04:07 > 1:04:09but never mind, I do it for you.

1:04:10 > 1:04:12What are you doing with it?

1:04:12 > 1:04:14Just soften in water.

1:04:14 > 1:04:17Because I need a bit of moisture.

1:04:18 > 1:04:19You're a bad sous-chef!

1:04:20 > 1:04:25- Right, rosemary's gone in.- What you put in? Rosemary, garlic, seasoning.

1:04:25 > 1:04:27Saute seasoning. Yep.

1:04:28 > 1:04:30So, the bread's gone in OK.

1:04:30 > 1:04:32Season a little bit, OK?

1:04:32 > 1:04:35At this stage you don't have to do very much,

1:04:35 > 1:04:37just add a little bit of wine.

1:04:39 > 1:04:44Let evaporate the wine. Lemon, we put in after.

1:04:44 > 1:04:45OK? This one is moved.

1:04:45 > 1:04:52- What am I doing with the carrots? - Just cut it lengthway.

1:04:52 > 1:04:53Oh, my, my.

1:04:53 > 1:04:55The flavour is incredible.

1:04:55 > 1:04:58At this stage, look, it's done.

1:04:58 > 1:05:02There's nothing else. You just remove it, don't have to overcook, you put them on a plate.

1:05:02 > 1:05:05- Right, you want me to get this one that's been in the fridge?- Yeah.

1:05:05 > 1:05:09- So, you allow it to go cold? - Yes, fantastic.

1:05:09 > 1:05:15When it's cold, you just add some Parmesan inside, mix it,

1:05:15 > 1:05:17and you have also some lemon zest.

1:05:17 > 1:05:20No lemon juice, like the way you wanted to do it.

1:05:20 > 1:05:22Now, of course, all today's studio recipes,

1:05:22 > 1:05:24including this one from Gennaro are on our website.

1:05:28 > 1:05:30This is the important bit, then.

1:05:30 > 1:05:31This is important bit.

1:05:31 > 1:05:35I'm going to just clean my hands just a little bit more. OK?

1:05:35 > 1:05:39At this stage, this is all seasoned now.

1:05:39 > 1:05:42You get a nice little bit of the filling.

1:05:42 > 1:05:49I use my hands because that's what I'm doing. Just pack them in. Nicely.

1:05:49 > 1:05:51So simple, so easy to do.

1:05:51 > 1:05:53So, what are you putting on there?

1:05:53 > 1:05:57Mortadella. Antonio, can you explain properly what mortadella is?

1:05:57 > 1:05:59Yeah, it is the mixture of

1:05:59 > 1:06:03the cheapest pieces of pork, very finely minced.

1:06:03 > 1:06:06Some put the stuffing inside.

1:06:06 > 1:06:09Lovely, lovely to eat with focaccia.

1:06:09 > 1:06:13Then you roll it. So simple, this is, to do. You roll it up.

1:06:13 > 1:06:20This is about three kg. And then, if you hold this one for me, three metres, enough!

1:06:20 > 1:06:25Now, watch me, what I'm doing. So, you make sure, you got the potato?

1:06:25 > 1:06:29It's equal parts, come down, hold on.

1:06:29 > 1:06:31Oh, nice, this will be interesting.

1:06:31 > 1:06:33Go on, pull this one up.

1:06:33 > 1:06:38- Pull what one?- That's it, because you done a knot. Ah!

1:06:38 > 1:06:41Cut it, and slowly let me show you what you do.

1:06:41 > 1:06:48Everybody in your home making this, so simple. One and two knot, yes?

1:06:48 > 1:06:49Yeah.

1:06:49 > 1:06:53Knot it in one side, turn it, because it stays.

1:06:53 > 1:06:56- Then you give another knot.- Yeah.

1:06:56 > 1:07:01Then again, underneath, three part. One, look.

1:07:01 > 1:07:03I leave it.

1:07:03 > 1:07:05Two. Leave it.

1:07:07 > 1:07:12- Yeah?- Yeah.- Then we pull them up. Look at that. Look already that!

1:07:12 > 1:07:19- Turn it!- You are a genius. - I know. Again, all under it.

1:07:19 > 1:07:21- The other part as well.- Yep.

1:07:23 > 1:07:25Done it? Yeah?

1:07:25 > 1:07:27Again, one more.

1:07:27 > 1:07:30You don't have to actually ask your butcher to do it.

1:07:30 > 1:07:35It's nice if you do it. Close it up again. The other side. OK?

1:07:35 > 1:07:38- Knot it, OK?- On.

1:07:38 > 1:07:41On bed of carrots.

1:07:41 > 1:07:46Little oil on top, just for the sake of the salt and pepper.

1:07:49 > 1:07:50In the oven?

1:07:50 > 1:07:55In the oven for 250, for 25 minute,

1:07:55 > 1:08:01and then, you turn down to 150 for three hours.

1:08:02 > 1:08:03Now and again check it.

1:08:03 > 1:08:06Can you give me that stuff out of the fridge...?

1:08:06 > 1:08:08Ahh!

1:08:08 > 1:08:13Mamma Mia! Why I'm cooking so good?!

1:08:13 > 1:08:15Look at this porchetta!

1:08:15 > 1:08:18- Fantastic, this. Can I have a big knife?- Yes, Chef.

1:08:18 > 1:08:21A serrated knife? Ah!

1:08:21 > 1:08:22Is that all right?

1:08:22 > 1:08:25Yes, yes. And you can see.

1:08:25 > 1:08:28Cut it.

1:08:28 > 1:08:30Have a big slice.

1:08:30 > 1:08:34Save some crackling for me, please.

1:08:34 > 1:08:39Ah! Look at that, James, look at that! Look at that!

1:08:39 > 1:08:43Look at all the filling inside, the mortadella. Where's the plate? I need a plate!

1:08:43 > 1:08:48You don't need a plate, we'll just bring it like that.

1:08:48 > 1:08:50Are you happy with that? I'm happy with that.

1:08:50 > 1:08:53And this is slow roast belly of pork

1:08:53 > 1:08:55porchetta na delizia,

1:08:55 > 1:08:58with saute potato, garlic and rosemary.

1:08:58 > 1:09:02Try to beat me this one, boy, come on, come on!

1:09:06 > 1:09:09Right, here we go. Stuffed pork and spuds.

1:09:09 > 1:09:11What do you mean, stuffed pork and spuds?

1:09:11 > 1:09:13That's what it is, stuffed pork and spuds!

1:09:13 > 1:09:15I can never win, with you.

1:09:15 > 1:09:17My... My goodness!

1:09:17 > 1:09:20Have a seat over here.

1:09:21 > 1:09:22Ah!

1:09:24 > 1:09:28See, the key to this is, eat all the crackling.

1:09:28 > 1:09:33On this show, the camera crew get far too much. There you go. Dive in.

1:09:33 > 1:09:34Need to try this. Yeah.

1:09:35 > 1:09:37Lovely. This is nice.

1:09:37 > 1:09:39Ah, you see?

1:09:39 > 1:09:40Hey-hey!

1:09:40 > 1:09:41Happy with that?

1:09:43 > 1:09:45- This is nice.- Beautiful! - There you go.

1:09:45 > 1:09:47Right, we need some wine to go with this.

1:09:47 > 1:09:50Let's see what Susie and Peter have picked to go with Gennaro's spectacular pork.

1:09:50 > 1:09:52Save me some!

1:09:52 > 1:09:54MUSIC: Swing jazz version of "Ding Dong Merrily On High"

1:10:01 > 1:10:04Gennaro, bless you. You've done it again.

1:10:04 > 1:10:08Your Christmas porchetta is a feast for the senses!

1:10:08 > 1:10:12Utterly celebratory and with an inspired mix of seasonal flavours.

1:10:14 > 1:10:17Now, this dish works really well with red or white,

1:10:17 > 1:10:20and because Christmas is about indulging yourself,

1:10:20 > 1:10:22then if you fancy white, go for it.

1:10:22 > 1:10:25Choose something rich but understated like this lovely

1:10:25 > 1:10:28Fiano, which will work like a spoonful of apple sauce.

1:10:28 > 1:10:33But when we tried this dish at home, our star match was a red wine.

1:10:33 > 1:10:38And Gennaro, you'll be pleased to hear, a gorgeous Italian red.

1:10:38 > 1:10:41This Valpolicella Ripasso.

1:10:43 > 1:10:45Valpolicella can be pretty light bodied,

1:10:45 > 1:10:49but when you see the word "ripasso", it means it's got extra

1:10:49 > 1:10:53concentration and more oomph, which is exactly what we need here.

1:10:53 > 1:10:57The classic freshness of this northern Italian red is going

1:10:57 > 1:11:00to cut right through the fattiness of the pork crackling

1:11:00 > 1:11:03and the richness of that stuffing.

1:11:03 > 1:11:05There are some red cherry flavours in this wine

1:11:05 > 1:11:09and they will offset the savoury liver and the mortadella

1:11:09 > 1:11:11and there's some lovely herbal notes

1:11:11 > 1:11:15that will pick up on the rosemary, the sage and the thyme.

1:11:16 > 1:11:20So, Gennaro, you are our very own favourite Father Christmas.

1:11:20 > 1:11:25And here is a stocking filler from us for your festive Italian feast.

1:11:25 > 1:11:26Merry Christmas!

1:11:28 > 1:11:30Merry Christmas indeed. This is going down a storm.

1:11:30 > 1:11:33That slice is more or less gone. What do you think of this?

1:11:33 > 1:11:34Italian red?

1:11:36 > 1:11:39Look, I don't know which is the best, the wine or the porchetta,

1:11:39 > 1:11:42but both together would make Christmas. Thank you.

1:11:42 > 1:11:45It's very, very good.

1:11:45 > 1:11:46Forget the turkey.

1:11:46 > 1:11:48Forget the turkey, you heard that.

1:11:48 > 1:11:52You know what I think about your cooking. This one is special.

1:11:52 > 1:11:53THEY CHEER

1:11:53 > 1:11:55What about the rest of them?

1:11:55 > 1:11:57- Well, we don't talk about that. - JAMES LAUGHS

1:11:57 > 1:12:00Right, will Johnny be facing his Food Heaven,

1:12:00 > 1:12:03that soft-shell crab with garlic aioli, or his Food Hell,

1:12:03 > 1:12:06Christmas pudding with ice cream and sauteed pineapple?

1:12:06 > 1:12:08Now, we're letting fate decide today.

1:12:08 > 1:12:11You can find out exactly how as well as what Johnny gets

1:12:11 > 1:12:14after the dessert masterclass from the fabulous Frenchman, Raymond Blanc.

1:12:14 > 1:12:16Today, he's making

1:12:16 > 1:12:19one of the greatest French pastries of all time.

1:12:19 > 1:12:21Croque-a-bouche. Bon appetit!

1:12:21 > 1:12:23It's croquembouche.

1:12:23 > 1:12:24It's croque-a-bouche!

1:12:34 > 1:12:38Adam! That's a lot of tart.

1:12:38 > 1:12:42It looks like it's a whole Pompeii we're doing!

1:12:49 > 1:12:55For Raymond's finale, an elaborate tower of nougatine and choux buns.

1:12:55 > 1:12:58Caramelised and filled with orange scented cream.

1:12:59 > 1:13:04This is a quintessential French celebration cake. Croquembouche.

1:13:06 > 1:13:11This is the most well-known, the most loved, the most famous,

1:13:11 > 1:13:15the most celebratory dish in the whole of France.

1:13:15 > 1:13:17It is used for every single wedding,

1:13:17 > 1:13:19for every single birthday,

1:13:19 > 1:13:22I had it for my two weddings.

1:13:22 > 1:13:24HE LAUGHS

1:13:24 > 1:13:27I could have made it three, but it's only two. So far!

1:13:30 > 1:13:33The body of the cake's tower will be made from 80 choux buns.

1:13:33 > 1:13:35Voila.

1:13:35 > 1:13:39Raymond is using the same choux pastry he used for the eclairs.

1:13:39 > 1:13:40Tres bien.

1:13:42 > 1:13:47The buns go into a preheated oven for 30 minutes at 170 degrees.

1:13:47 > 1:13:51So now, we are going to prepare the nougatine.

1:13:51 > 1:13:55Nougatine is a caramel and almond crisp that will form the base

1:13:55 > 1:13:57and decoration for the cake.

1:13:57 > 1:13:59Tres bien.

1:13:59 > 1:14:04Raymond is using 480 g of fondant and 320 g of liquid glucose.

1:14:04 > 1:14:06Look at that.

1:14:06 > 1:14:09And the beauty of it, I think it is very flexible,

1:14:09 > 1:14:11gives density to your sugar

1:14:11 > 1:14:13and it doesn't crystallise.

1:14:13 > 1:14:15OK, so my blonde caramel is here.

1:14:20 > 1:14:23A bit of butter. Spatula, please.

1:14:23 > 1:14:26The caramel is heated until it's a light blonde colour.

1:14:26 > 1:14:30And then, he stirs in 400 g of toasted almonds

1:14:30 > 1:14:34and turns the mixture out to cool slightly.

1:14:34 > 1:14:40Voila. So, needless to say, it is very hot. We have to be very careful.

1:14:43 > 1:14:48The nougatine needs to be rolled to a thickness of three to four mm.

1:14:48 > 1:14:51You need your strength here, a man's strength.

1:14:51 > 1:14:53It is about the only time when you need a man.

1:14:57 > 1:15:02And now, it's too hard, the caramel is really too hard and it's difficult.

1:15:02 > 1:15:03As it cools, it starts to stiffen,

1:15:03 > 1:15:06so Raymond places it back in the oven to soften.

1:15:13 > 1:15:16When it is the right thickness, Raymond shapes the nougatine into a

1:15:16 > 1:15:18lightly oiled pie dish.

1:15:19 > 1:15:23It's hot so you can work it out.

1:15:23 > 1:15:25Tres bien.

1:15:25 > 1:15:28Now, this is going to be the base of the piece montee.

1:15:31 > 1:15:35Raymond also uses the nougatine to make decorative shapes.

1:15:35 > 1:15:36Crescents.

1:15:36 > 1:15:39I'm going to cut my moon shape.

1:15:39 > 1:15:41And triangles.

1:15:41 > 1:15:44So I am going to put them to one side

1:15:44 > 1:15:47and then I am going to do my choux pastry.

1:15:47 > 1:15:48OK? S'il vous plait.

1:15:48 > 1:15:52Adam, could I have the choux buns, the cream to fill it up and all? Thank you.

1:15:54 > 1:15:56Tres bien.

1:15:56 > 1:15:59We're going to fill them up, you're going to give me a hand, OK?

1:15:59 > 1:16:03For the filling, Raymond makes an orange flavoured pastry cream.

1:16:04 > 1:16:10Orange, we are going to put a little Grand Marnier. Well, a big slug.

1:16:12 > 1:16:17- With 80 buns to fill, he enlists some help.- The small ones this way.

1:16:20 > 1:16:22To create a sweet and shiny finish,

1:16:22 > 1:16:27Raymond dips the choux buns in caramel heated to 185 degrees.

1:16:28 > 1:16:33Very little, you don't have too much caramel, with some lovely,

1:16:33 > 1:16:37nice and shiny crust, which is very beautiful, very appetising

1:16:37 > 1:16:39and of course delicious texture.

1:16:39 > 1:16:43For an added detail, he dipped some of the buns in nibbed sugar.

1:16:44 > 1:16:46It is a labour of love, that's what it is.

1:16:46 > 1:16:50If you have the pleasure to do it for your party,

1:16:50 > 1:16:52for your own friends or loved ones,

1:16:52 > 1:16:54I think it makes it special.

1:16:54 > 1:16:56OK. C'est bien.

1:16:56 > 1:16:58With all the elements ready,

1:16:58 > 1:17:02Raymond can begin the real work of building the tower.

1:17:04 > 1:17:07To cement the choux buns together he is using caramel.

1:17:11 > 1:17:15My geometry is so bad, I like what is asymmetric, I hate symmetry.

1:17:15 > 1:17:18So I'm ill at ease a bit at the moment.

1:17:25 > 1:17:27It is a very small one really. You should see some pieces montees

1:17:27 > 1:17:32in France, they are about two metres tall,

1:17:32 > 1:17:33it is amazing.

1:17:35 > 1:17:39We have our first part of the piece montee.

1:17:40 > 1:17:44There is a few sticking out, but it's all right.

1:17:44 > 1:17:47With the tower built, decoration begins.

1:17:47 > 1:17:51We're going to do our moon shape here. OK.

1:17:51 > 1:17:53You won't see that. Voila.

1:17:55 > 1:18:00S-shaped choux pastry provides a support for the last tier.

1:18:00 > 1:18:02Tres bien. Voila.

1:18:05 > 1:18:11The two are not going to fit. That's usually what's happening. It's OK.

1:18:17 > 1:18:21Delicately placed sugar almonds give a traditional detail.

1:18:21 > 1:18:25You can do sugar roses as well, you can do all sorts of different...

1:18:25 > 1:18:29You can use shredded sugar all over. Tres bien.

1:18:30 > 1:18:34Finally, some gravity-defying royal icing ribbons.

1:18:36 > 1:18:38Voila.

1:18:38 > 1:18:41I know sometimes you can spend a great deal of time cooking,

1:18:41 > 1:18:44but I think it is a lovely thing to do.

1:18:46 > 1:18:49I think when you have created something very beautiful

1:18:49 > 1:18:51and you give it to your friends, what more can you give?

1:18:51 > 1:18:56Well, you can give much more, but it is something which is special.

1:19:12 > 1:19:14Actually that cake...

1:19:17 > 1:19:22I wanted to do it for Adam and Elisa, who just got

1:19:22 > 1:19:26married about a few months ago and that cake is for you, Adam.

1:19:26 > 1:19:30- It's for you. Congratulations. - Thank you.

1:19:30 > 1:19:32I'm so happy to have done it for you.

1:19:32 > 1:19:36And you are going to take it back home, afterwards.

1:19:36 > 1:19:39- How are we going to get that home? - Somehow! We'll find a way! OK?

1:19:39 > 1:19:41- Thank you very much. Thank you, chef.- Congratulations.

1:19:41 > 1:19:43Come on, give me a big hug, Englishman. Ha, ha!

1:19:48 > 1:19:51There'll be more from Raymond next week. Right. It's time to find out

1:19:51 > 1:19:53whether Johnny will be facing Food Heaven or Food Hell.

1:19:53 > 1:19:55Food Heaven would of course be this soft shell crab, which

1:19:55 > 1:19:57I believe you've never seen before like this?

1:19:57 > 1:19:59I've never seen it unprepared before.

1:19:59 > 1:20:02These are the soft-shell crabs which can be deep fried in a lovely

1:20:02 > 1:20:04vodka and tonic batter.

1:20:04 > 1:20:08Served with chips and an aioli, which is garlic mayonnaise.

1:20:08 > 1:20:12Alternatively, Food Hell would be that lovely-looking Christmas pudding there...

1:20:12 > 1:20:13Why does it exist?

1:20:13 > 1:20:16..transformed into ice cream with a nice little caramel sauce

1:20:16 > 1:20:19with star anise cinnamon and nutmeg to go with it and some pineapple.

1:20:19 > 1:20:22But since it's Christmas, we've got special Christmas crackers here.

1:20:22 > 1:20:25Inside one of these is the word "heaven", inside the other,

1:20:25 > 1:20:27the word "hell".

1:20:27 > 1:20:30- First of all, choose a cracker. - Left.- Which one?

1:20:30 > 1:20:32- This one?- Yeah.

1:20:32 > 1:20:35- Right!- Left!- Left? No, that looks...

1:20:35 > 1:20:38- I'm going for the simple... - Go on then.

1:20:38 > 1:20:40Right.

1:20:41 > 1:20:43- You've chosen well.- Wha...

1:20:43 > 1:20:45- You...- You've chosen well!

1:20:45 > 1:20:47CHEERING

1:20:47 > 1:20:49Yes, yes!

1:20:49 > 1:20:52Just to prove it, you guys pull that one. There you go.

1:20:56 > 1:20:58There you go, soft shell crab.

1:20:58 > 1:21:01First of all I'll make the batter for this. I want the guys

1:21:01 > 1:21:06to separate the eggs, two egg yolks into the machine there.

1:21:06 > 1:21:10Flour, we're going to put in. We've got a pinch of sugar.

1:21:10 > 1:21:12That's going in the batter.

1:21:12 > 1:21:16We've got some yeast. We've got some vodka.

1:21:16 > 1:21:20- We've got a touch of vinegar.- You're supposed to taste it, aren't you?

1:21:20 > 1:21:21No, not this one.

1:21:21 > 1:21:25Then you've got some tonic. Put all that in there.

1:21:25 > 1:21:29- Wow!- We'll mix that together into a nice little batter.

1:21:29 > 1:21:32Meanwhile, if you can put the egg yolks into that little machine there.

1:21:32 > 1:21:35That would be great. Just egg yolks.

1:21:35 > 1:21:37We're going to make a little mayonnaise.

1:21:37 > 1:21:42A little mayonnaise. We'll make a nice batter, but make it not too thick.

1:21:42 > 1:21:47Yeah. We're going to add the saffron at the end.

1:21:47 > 1:21:49Can we make a Christmas lantern with the lemon?

1:21:49 > 1:21:52If you would like to make a Christmas lantern.

1:21:52 > 1:21:54We've got some saffron.

1:21:54 > 1:21:59Put that in there with just a touch of white wine to get

1:21:59 > 1:22:00that going first of all.

1:22:00 > 1:22:04Just to infuse out all the flavour of the saffron.

1:22:04 > 1:22:07You get this lovely colour.

1:22:07 > 1:22:11Then put the machine on, get that blended

1:22:11 > 1:22:16- and make a nice little mayonnaise. - I can't make that.

1:22:16 > 1:22:18What is the key with getting a little mayonnaise?

1:22:18 > 1:22:24Well...add the oil really slowly, that's the key to this one.

1:22:24 > 1:22:28- White wine goes in.- You add it bit by bit?!- Yeah, tiny bit by tiny bit.

1:22:28 > 1:22:32I poured it all in at once and walked off.

1:22:32 > 1:22:34The Italians would do that but in this case we don't.

1:22:36 > 1:22:39Instead of using olive oil, traditionally in mayonnaise

1:22:39 > 1:22:40they use veg oil,

1:22:40 > 1:22:45this one's got rapeseed oil which makes it lovely and yellow.

1:22:45 > 1:22:48Yes, rapeseed oil. You just keep adding this slowly.

1:22:48 > 1:22:51The more oil you add the thicker it becomes.

1:22:51 > 1:22:54To offset that, you add a touch of water if you want.

1:22:54 > 1:22:56It gets thicker and thicker, you see.

1:22:56 > 1:22:59These are what you've never seen before.

1:22:59 > 1:23:01- You put a little bit of lemon or not?- We'll do that at the end.

1:23:01 > 1:23:04We've got some garlic and saffron to add at the end.

1:23:04 > 1:23:08- These are the soft shell crabs... Which they use a lot in Italy.- Yes!

1:23:08 > 1:23:12- I thought this was predominantly an Asian dish.- No, no.

1:23:12 > 1:23:18- The Italians have claimed that one as well.- It was Marco Polo.

1:23:18 > 1:23:22Antonio, I just come back from Venice, there was the last of the soft shell crabs.

1:23:22 > 1:23:27- Very nice.- Did you know that they actually drowned these in egg?

1:23:27 > 1:23:29I know. I know!

1:23:31 > 1:23:34They eat the egg. They drown them and then they fry them. Salad.

1:23:34 > 1:23:38- Using all of it or not? - Yes, you can use all of it.

1:23:38 > 1:23:39So that's going to go in.

1:23:39 > 1:23:42The garlic - because this is predominantly garlic mayonnaise,

1:23:42 > 1:23:44- so we cook the garlic beforehand.- I love garlic.

1:23:44 > 1:23:46We cook the garlic in white wine

1:23:46 > 1:23:50and then you've got this saffron which we'll add in a minute.

1:23:50 > 1:23:54Can you look after the chips in the fryer please? Thank you very much.

1:23:54 > 1:23:57- Can I have the saffron please?- Yep.

1:23:59 > 1:24:01- We are ready here, this is ready. - Not far off.

1:24:01 > 1:24:05So you can see we've got the mayonnaise, now we add the saffron.

1:24:05 > 1:24:09- You can add the bits of saffron as well.- I will, yeah.

1:24:09 > 1:24:11Bits of saffron, they go in.

1:24:11 > 1:24:15The first time, three Italians here on Saturday Kitchen.

1:24:15 > 1:24:18Tiny bit of mustard, just a bit, a teaspoon.

1:24:22 > 1:24:26And then take one clove of garlic. It's been cooked.

1:24:26 > 1:24:28Come on, this is Food Heaven!

1:24:28 > 1:24:31I cook it to stop it from being too strong. Then all we do...

1:24:31 > 1:24:33Can you take the chips out, Gennaro, please?

1:24:33 > 1:24:35Nearly ready!

1:24:37 > 1:24:38I just need the fryer. Right.

1:24:43 > 1:24:45That's it.

1:24:45 > 1:24:48So, hot oil. I'll put one of 'em in.

1:24:48 > 1:24:50They are seasonal, aren't they?

1:24:50 > 1:24:53- Yeah, these ones.- Cos my mum's tried to fake this by leaving them

1:24:53 > 1:24:55on a radiator like crayons.

1:24:57 > 1:25:00- Then you throw in your crab like that.- Wow!

1:25:00 > 1:25:02- If you want to put the other one in? - Yeah.

1:25:05 > 1:25:07That's it, straight in.

1:25:10 > 1:25:14Between me and you, cos these guys won't have a clue about scraps,

1:25:14 > 1:25:16- you've got to have scraps.- Oh, aye.

1:25:16 > 1:25:19- You see.- Scraps - I love it.

1:25:19 > 1:25:21Scraps over the top of their head.

1:25:21 > 1:25:24Yeah, but would you pay extra for them?

1:25:24 > 1:25:27- In Italia we call them rospi.- In Italy, they invented scraps now, here we go.

1:25:27 > 1:25:30And the secret is, with the batter, cos you've got the vodka in it,

1:25:30 > 1:25:33it hits the fryer and explodes

1:25:33 > 1:25:37and you've got this really crispy batter.

1:25:37 > 1:25:40- You can of course use tempura.- The tonic with it?- Here's the garnish.

1:25:40 > 1:25:42Is that it?

1:25:42 > 1:25:45- Is that it, just that salad?- No, no, there is salad here.

1:25:45 > 1:25:48Did you turn...? I'm not going to say a word.

1:25:48 > 1:25:50ALL TALK AT ONCE

1:25:50 > 1:25:52Seasoning, salt and pepper.

1:25:52 > 1:25:55Have you mistook me for a fussy child?

1:25:55 > 1:25:58Yes, we have, yeah.

1:25:58 > 1:26:02- Bit of salt and pepper, please.- Give me sugar here.

1:26:02 > 1:26:06It's Food Heaven, I don't want to be overfazed by the salad.

1:26:06 > 1:26:08LAUGHTER

1:26:08 > 1:26:12- You know when you fill up on salad and can't finish your meal.- Exactly.

1:26:12 > 1:26:14Right, then we've got...

1:26:14 > 1:26:16Waaaaay!

1:26:17 > 1:26:22- Look at that.- Aw, man, that looks de... Oh! Wow!

1:26:22 > 1:26:26- Yes.- Then you've got your scraps which we'll put on there as well.

1:26:26 > 1:26:28We should make them beg for them.

1:26:28 > 1:26:32If I get these over. Good pinch of salt.

1:26:32 > 1:26:34How are we doing? Back over here.

1:26:34 > 1:26:36Salt is there.

1:26:38 > 1:26:40There we go... Nice plate.

1:26:40 > 1:26:45Then you've got your deep fried... Just to proof one.

1:26:45 > 1:26:48Try that batter.

1:26:49 > 1:26:51I'm ready here.

1:26:51 > 1:26:55I'm going to refry the chips cos Gennaro's left them a little bit...

1:26:55 > 1:26:57- Chips not paper.- Yeah.

1:26:58 > 1:27:01You know the philosophy of the scrap?

1:27:01 > 1:27:08In Germany they say that very thick skin can replace very weak spine.

1:27:08 > 1:27:10Little bit of aioli in there.

1:27:10 > 1:27:14So there you have your thick aioli.

1:27:14 > 1:27:18Then we've got the chips, we'll get a little plate here.

1:27:18 > 1:27:21- Fish and chips.- Fish and chips, you see. Bit of salt.

1:27:21 > 1:27:23I've already done it.

1:27:23 > 1:27:25But I'll put an extra bit.

1:27:26 > 1:27:30Come on, nothing says God bless us one and all more than soft shell crab.

1:27:30 > 1:27:33And frozen chips.

1:27:33 > 1:27:37So there you have it. You have your deep-fried soft shell crab.

1:27:37 > 1:27:40Peter and Susie have chosen an excellent fizz called an English

1:27:40 > 1:27:41sparkler, called Nyetimber.

1:27:41 > 1:27:44It's a classic cuvee and it's from Majestic.

1:27:44 > 1:27:482004 vintage and it's £23.99.

1:27:48 > 1:27:52And I think this is lovely.

1:27:52 > 1:27:55I think it gives Prosecco a run for its money.

1:27:55 > 1:27:56- Can we tuck in?- Dive in.

1:27:56 > 1:27:59The whole point about it is, you rip the claws off,

1:27:59 > 1:28:02- dunk them into the sauce and dive in.- All right.

1:28:04 > 1:28:07- Remember the sauce. - I'm not getting the sauce.

1:28:09 > 1:28:12- One second.- Fantastic. Serious stuff.- Mmmm!

1:28:12 > 1:28:13That is beautiful.

1:28:13 > 1:28:16- Happy with that?- Yeah. We should be. - The book's called?

1:28:16 > 1:28:21The book is called, Becoming Johnny Vegas, My Guide To Soft Shell Crab.

1:28:21 > 1:28:23LAUGHTER

1:28:23 > 1:28:26- It's a subtitle.- It's out now. That's all from Saturday Kitchen.

1:28:26 > 1:28:30Thanks to Antonio Carluccio, Giancarlo Caldesi, Gennaro Contaldo

1:28:30 > 1:28:31and of course, the fabulous Johnny Vegas.

1:28:31 > 1:28:33Cheers to both Susie Barry

1:28:33 > 1:28:35and Peter Richards for the brilliant choices of wine today.

1:28:35 > 1:28:38Remember all the recipes are on our website,

1:28:38 > 1:28:40go to bbc.co.uk/saturdaykitchen.

1:28:40 > 1:28:44We'll be back next Saturday, in the meantime, have a very...

1:28:44 > 1:28:46ALL: Merry Christmas!

1:28:46 > 1:28:48And may all your food be heaven.