25/06/2011 Saturday Kitchen


25/06/2011

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Transcript


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Good morning, time to wake up your taste buds with 90 minutes of

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mouth-watering foods. This is Welcome to the show. Cooking live

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with me in the studio, two top chefs, first the man who inspires

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his students with his passion for bread in his hugely popular school,

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Richard Bertinet. And someone next to him, Launceston Place's chef,

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it's Tristan Welch. Good morning to you both. On the menu today,

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Richard, will it be bread? Bonjour. We are going to make some nice

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Fougasse and some pesto tapenade, puree and some proper dough. Looks

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like proper dough. Can we have a quick look at that. That Fougasse.

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Put this in the oven now. And it will be read yes I in 15 minutes.

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Tristan, what are you cooking? Nothing nearly as simple as that.

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Beautiful lobster, roasting it in white wine, a beautiful sauce. This

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is one of my special dishes. A bit of scallop tortelline as well. What

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is the green thing? A beautiful coastline vegetable, like spinach.

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They get washed up along the coastline, little brown things.

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season now. Two great dishs to look forward to. Also the great line-up

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of foodie films from the BBC archives, Rick Steen, Nigel Slater,

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Keith Floyd and am July Annand. One of Britain's boast soul singers has

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recorded half a dozen albums, won countless awards and has even been

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honoured by Buckingham Palace. Is there anything she can't do, makes

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you sick?! Beverley Knight, of course, MBE, great to have you on

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the show. Good morning! You are a great fan of the show, as well as

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cooking as well? Yes. You live to get your hands in there? Yes, I

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think of myself as being a fabulous... Baked the bread like we

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have had there? No, I was watching intently. 15 minutes! You will be

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eating it in a minute. At the end of the programme, I'll either cook

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food heaven or hell for Beverley. Something based on your favourite

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ingredient, which there are a lot of them, your food heaven or your

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food hell. The guests and viewers will pick your heaven or hell. What

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is your food heaven? Sea bass, it's gorgeous. Precious little I don't

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eat. I know looking at the list! was a long list. But the King of

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all fish. But there is a tiny one that's your food hell, what's that?

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Sardines. They're just, I don't know, they can be a little bit

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mmrrr, like that. I've been living off them all week in Crete, grilled

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sardines. You have to eat them really fresh though. That's the

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issue, I reckon that's it. Sea bass or sardines for Beverley. Food

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heaven, something special with whole raested sea bass in salt. The

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fish is covered with sea salt and gently roasted, served with a salad

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of runner beans, broad beans, shallots and finished off with a

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light mustard and lemon dressing and croutons. How's that? Oh, my

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gosh, sounds good! Or food hell, sardines, boned and grilled and

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served on a bed of thinly sliced potatoes, cooked in olive oil, with

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tomatoes, olives, oregano, finished off with more olive oil and a

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little flat bread made by Richard. How can you not like that dish?!

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You will have to wait until the end of the show to see which one

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Beverley gets. The two Saturday Kitchen viewers

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are, Fiona who wrote in, who have you brought with you? Maria. Who is

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the better cook? Probably me. like making bread and stuff like

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that. Are you good at it? My mum makes the most amazing pizza using

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a scone base and I've tried it so many times and always fail. So any

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tips, very grateful. Watch the Frenchman!

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If you have any questions, fire away, sure you will have lots for

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Richard. You can help us decide what Beverley will be eating at the

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end of the show. If you would like We'll be asking you whether

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Beverley should have food heaven or hell. The man whose inspirational

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bread-making skills have led to his own books, as well as a cooking

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school in Bath. Mr Richard Bertinet. Nobody makes bread as good as this

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fella. Welcome back. Ca va. What are we cooking? We are baking bread,

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chef! Slap me down straightaway. What are

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we doing? Going to make some dough rbgs get hands dirty with this,

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make me some nice tapenade, olives and tuna. You put tuna in the

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tapenade? Yes, beautiful, meaty. bit of pesto as well? And Fougasse

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with lemon juice and Garrick. Explain what the purpose of making

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really good bread and the difficulty of it is. Most people

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have the bread makers, throw it all in, it's not the same as this?

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all in the dough, get that right and your bread will follow. The

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technique is basically making dough by hand like in the olden days.

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I'll explain as I go along. Four ingredients and the magic of it,

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the dough comes alive. If you are learning to make bread, always make

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it by hand. If you learn to do things by hand, you get the feel

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for it. You have the magic of the dough. When you know how to do that,

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into the flour. You have sea salt in there? Always

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sea salt. Then we'll mix all this together.

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This in the olden days, we used to do, mix it all together.

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Excuse my ignorance, but why do you put the yeast in with the flour,

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then the water? Your yeast goes straight into your flour. So it

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doesn't die off or anything like that? No, certainly not. It's

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faffing, doing something for nothing. We are going to see a lot

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of faffing in about 20 minutes' time. Mix it all together. That's

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the first part. The next part of mixing dough by hand, you slap the

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dough on the side of the table, or on the big wooden trough like they

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used to do in the olden days. did you get your love of baking

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from? Your parents? When you grow up in France, and the UK as well,

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you know, when you buy your bread every morning, the smell of the

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bakery, something goes in your blood. I remember when I was a kid,

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I used to go round and buy the bread and look at the baker covered

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in flour. One day I thought, baking. No escape. The texture of it should

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be that? Very sticky. The stickier the better. I like it sticky.

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That's my pesto. Don't want it too thin, this pesto, do you? You can

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choose it the way you want it really. That's perfect. Do not add

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flour or oil on the table, OK, just as it is there, the flour. There

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you go. Now we'll do the decopage, as it's called. Joe Le Taxi!

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Trap some air inside it. So no flour? No, Fuad flour, you change

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the recipe. So the secret is to keep the bread moist? Keep the

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dough moist and you will be fine. This technique, mix it by hand no,

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problem at all. And it's good for you, you dance with it. You have to

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show the dough who is boss, you are the boss. You are the boss? Exactly.

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The only problem with this technique is the noise. You must

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have very understanding neighbours?! If they knock on your

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door and say "what are you doing..." Moving on!

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We have tuna here, olives rbgs anchovy in there, you want a lit of

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olive oil, a touch of that. Then I'll add the capers once it's

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blended. Yes. Can all French bread be made in the same way? Any dough

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can be mixed that way, yes. A lot more water than the traditional

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method, so you get a lot lighter crust. This is the fresh yeast

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which you can get if you ask bakers in supermarkets, they use that?

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France you can buy your dough and yeast from the baker. What about

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the dried yeast, steer clear of it? In UK, we are obsessed with

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freezing. People always ask, can I freeze it and how quick is it.

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whatever a recipe says, half it, the dry stuff? Yes.

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Do this for five or six minutes. Very hard for me to talk at the

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same time. Do you know what I love about the French bakery, when you

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go to one, you can order your bread. If you like it well-done... If you

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like the crust, you buy by the look of it, you don't buy by the packet.

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We don't have that here, it's a shame. So many good bakeries around

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in France. This will make all kinds of bread? Pizza, baguette, all

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kinds. Pizza, Fiona! Finally, we've got this chick pea

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one, the chick peas, the garlic. That's done now. More olive oil.

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Some lemon. That's that one done. Tapenade is finished. So that is

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it? Yes, you can do it a bit longer. Nice and soft. Beautiful. This goes

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in there. So for the Fougasse... How long would you leave that for

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with a cloth over it? At least a good hour, OK. It's been an hour-

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and-a-half there, that one. Would you put it somewhere warm? Warm but

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not hot. Not dry. Some maize flour. Corn chips with this. Beautiful

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stuff. Scrape the dough out. I'll move this to one side. This is the

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special bit? That's the nice bit. Here we go. The texture is soft?

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Yes, and that's what scare people away. It's lovely. Don't go there

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and start faffing around with it. I'll make a bigotry angle there.

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Then we'll cut it in the middle -- big triangle. In the old days, when

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people had a big oven, there was no problem with a timer, it's a

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this in the oven before they break the bread and test the temperature?

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A snack for the baker, you know, starving and a bit of dough. This

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maize flour will give it the crust?Y And a nice finish. You can

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put this in your oven. We slide this in the oven. OK. You have it

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in a pizza zone in the oven. An oven that's very, very hot. This is

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500. While he's sorting out the bread, remember, if you would like

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to ask a question on the show, you can call us. If you would like to

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put your questions live later on, you can call us. You will find the

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studio recipes at the website at www.bbc.co.uk/saturdaykitchen.

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There is the Fougasse! Listen to this. That crunch! Wow. Le crunch.

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Le crunch! Ooh-la-la. Smells like heaven. The The Fougasse. With a

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load of dips that I've made. Lovely! Right. Dive into this!

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yes. Beverley, Bevly, Beverley. come on now. Oh, yeah! Check that

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out, there you go. Straight out the oven, don't come much fresher than

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that. Incredible. I'll dive in. I'll break it up. The shape doesn't

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mean anything? It's a leaf shape. You can do long ones or whatever

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you want, really. The secret is that very, very hot oven as well?

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Yes, so you get the crust. If you eat the bread fresh, you get the

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crust which makes you salivate so you digest better. Is that what the

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French bread is, that heat of the oven? Yes, you need to just have it

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fresh like that, we do that in cooking school all the time and

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it's the gratification bread instantly.. There you go, are you

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going to go to his cooking school now? For sure. As good as your

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pizza base? No! We need some wine to go with this, we sent Susie

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Barrie to Northamptonshire so see what she chose to go with Richard's

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I'm going to go for another wonderful southern French

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speciality, but it's a white wine. It's Picpoul de Pinet. Fresh and

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refreshing, it will provide a perfect counterpoint to Richard's

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Fougasse and dips. With a dish like this that's full of simple, bold

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flavours, you need a refreshing wine to cleanse your palate between

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mouthfuls but also a wine with enough personality not to be

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overwhelmed. Smells really crisp and zesty. It's

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just what I'm looking for. When you taste it, the first thing you

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notice is thatst the really fresh and lemony which means it will

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offset the creaminess of the chick pea puree and the yeast of the

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bread perfectly. Enough depth of flavour also for the garlic and

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spwnsly perfumed Basil pesto. Then, there's a salty tang which will

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pick up on the black olives, anchovies and capers in Richard's

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tapenade. Richard, just as your delicious Fougasse is made for

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sharing, so is this delightful Mediterranean wine.

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It's disappearing. That's you, Beverley!. Sorry. What do you think

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to the wine? Great, lemony, lovely. I'm in heaven. Is that humous

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there? I'm not a big fan of humous, this is chick pea puree, lemon

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juice, garlic and blend it together. It's very, very fresh. You can use

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it for a sauce for a fish. Keep a jar in your fridge so if you have

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friends coming round. You can make bread at his cook school. I'll

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probably flop at this, but I'll be like, come round and I'll do it.

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What's amazing is that it's so light in its texture. I'm not

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sitting here thinking, I'm bloating up. It's amazing. You can't make

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light bread with a dense dough. That makes sense. Sounds good to me.

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You can join us here at the table some time in the series tasting

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food like this. Write to us with your name, address and day time

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Later on, Tristan has a great dinner party recipe. If you have

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three weeks to buy and prepare it, you are OK. What is it again?

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Lobster a-la-faff. Now to Sardinia to catch up with Rick Stein. He's

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up the mountains meeting a very I think it said, "Tourists,

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I suppose it's a bit like in Scotland you see, "English, go home."

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Or in Monty Python's Life Of Brian,- "Romans, go home."

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Do they still kidnap tourists here?- I don't know.

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When it comes to shearing, the shepherds help each other by going from farm to farm.

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It's as if I'm stepping back in time, but it's like that a lot in Sardinia,

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but not on the Costa Esmeralda.

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Lussorio Puggioni is heating up the sheep's milk, putting in rennet- and leaving it for a while

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before the next stage of separating the whey.

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It doesn't take long for the milk to set and form curds.

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LAUGHTER

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LAUGHTER

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I was brought up on a farm, but they gave up using these clippers in about 1958.

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I remember one of the chaps on the farm called Charlie.

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My eldest brother was being naughty- and he pinched him

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and he pinched him so hard that he actually pinched through his shorts

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because his hands were so strong from working the clippers.

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I'm just thinking this is a basic "how to make cheese" lesson,

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but I've been in enormous factories- wearing hair nets and white coats

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and I must say I know which cheese I would prefer to eat.

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I just love this. It's stirred with a branch.

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It cuts up the curds absolutely perfectly.

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I've said this before, but I'm always mesmerised by people- doing things with their hands

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with extreme expertise. I could watch him for ever. It's so relaxing.

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There's nothing new in cheese-making. It's an age-old way of preserving milk

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which goes back 10,000 years when sheep and goats were first domesticated and put in herds.

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There's even cave paintings of cheese-making. It's that old.

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HE SPEAKS IN ITALIAN

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He was saying that he just loves making cheese. He's been doing it all his life

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and he loves being in contact with his animals.

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In Britain, in most cheese-making, the whey is probably fed to pigs,

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but here they make a second cheese,- ricotta, which means "recooked".

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He's bringing the temperature up again and he'll just gather what's left in the whey to make ricotta.

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Fresh ricotta you must eat within 24 hours. Absolutely delicious.

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I was also noticing that he is so scrupulous in his cleanliness in making this cheese.

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Not only is he so expert, but everything is perfectly clean. He totally understands what he's doing.

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After half an hour, the ricotta is just about ready.

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This is a culinary first for me. We've all had ricotta,

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but I bet very few people have had ricotta that's not 24 hours old, but like 24 seconds old.

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I don't know how to describe it. It's like the best rice pudding you've ever tasted.

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It's creamy and delicate. It doesn't taste like cheese. It just tastes like a lovely pudding.

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That's how they do it. It's the real thing and I'm really pleased to have been there.

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Now I want to cook with the pecorino and I'm going to make a spaghetti carbonara.

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This really hard cheese is perfect for it. The other thing is a good chunk of pancetta.

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Pancetta is very like bacon, of course,

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the subtle difference being that it's cured for longer.

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It's salted and hung up in drying sheds, like Parma ham,

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for longer than bacon and has a more concentrated flavour.

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It's absolutely essential in a load of Italian dishes.

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It gives out a lovely, meaty, salty flavour in the background.

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Just chop it into chunks or lardons

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or, as they say in Italian, cubetti - little cubes.

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One of the things I picked up in Italy, a little tip, is how to open a packet of pasta.

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Don't mess around with the paper or get a knife, just go...

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like that. Macho stuff!

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There's loads of stories as to where carbonara comes from, but the one I like most

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is from the Second World War when all the GIs were over in Rome.

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They had loads of bacon and eggs and the Italians acquired them in a legal or illegal way

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and came up with this dish - bacon, eggs and pasta.

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With the pancetta, I put in about three cloves of chopped garlic,

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a good fistful of parsley and spaghetti which goes straight into the pan.

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And another little tip I picked up in Italy, they often use a bit of the cooking water of the pasta

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just to make a bit of sauce.

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Perfect.

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Another strong contender for the origins of this dish goes back to the days of charcoal burners

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who worked outside the walls of Rome.

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It's said they cooked bacon, eggs and cheese on their hot shovels,

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hence charcoal, carbon, carbonara.

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This is nearly as popular as spaghetti bolognese,

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but it's much more typical of Italian pasta dishes because it takes no time to make.

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I met this Italian chef not so long ago from Rome who said,

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"Never use Parmesan or cream in carbonara."

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I was a bit embarrassed because I was used to using both.

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I said, "Is it all right to use Sardinian pecorino?"

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"Yeah," he said, "but never cream."

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Next to pecorino in importance in Sardinian food is this.

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That

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That carbonara

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That carbonara looked

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I've been in the Mediterranean too this week in Crete where you

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couldn't move for things that aren't covered in olive oil. They

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deep free everything! I'm going to do a simple soup which is roasted

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tomatoes. Honey is everywhere as well in Crete. I thought I would do

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a Roweed tomato soup, quick and simple with oregano. I know you

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don't like raw tomatoes, that's why I'm going to cook them, Beverley

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Knight, before you look at me like I've done something wrong. We'll

:27:19.:27:24.

cut them in half, then I'll roast them with oregano. Herbs are all

:27:24.:27:28.

over the place in Crete, a lot of them are dried, but if you can get

:27:28.:27:34.

the fresh ones, brilliant. Honey and olive oil in there. They eat

:27:34.:27:39.

more olive oil per person than anywhere else in the world. Wow!

:27:39.:27:45.

Crete. They have the lowest heart disease, cancer rates. Amazing diet

:27:45.:27:51.

they've got. Did they have butter, James? They did, but this is the

:27:51.:27:57.

only show where I'm not using any butter. Wow, a round of applause.

:27:57.:28:02.

See if you can do that, I doubt it, I don't believe that. Honey over

:28:02.:28:09.

the top. Greek olive oil poured over the top, rested in the oven.

:28:09.:28:13.

Do the different olive oils from different origins have different

:28:13.:28:19.

tastes? Greek olive oil is low in acidty, but very low in pepper and

:28:19.:28:25.

flavour. You can buy it in the darkened jars. That's what we want.

:28:25.:28:31.

These bred rufbgs are everywhere. We want this. -- rusks. Singing in

:28:31.:28:36.

in your blood, because you were in church, you sang? Yes. You started

:28:36.:28:40.

writing songs when you were 13? They were absolutely rubbish of

:28:40.:28:44.

course, no good to anybody, but it was to, I guess, starting the

:28:44.:28:48.

practise of creating, composing, understanding what makes a song

:28:48.:28:52.

from what makes rubbish, but the more you do it, the better you get

:28:52.:28:57.

at it and I'm glad I started young. It happened for you quite quickly

:28:57.:29:03.

didn't it, 19 years old you got spotted? Yes, got spotted at 19,

:29:03.:29:08.

was about to go off to uni, was spotted singing in a club in

:29:08.:29:12.

Wolverhampton, eventually signed the deal in my final year of uni

:29:12.:29:18.

and yes, it just took off with the first song. The first song became

:29:18.:29:22.

an underground club hit. I found myself in the weird position of

:29:22.:29:27.

having to write my disitation and write my first album at the same

:29:27.:29:30.

time! One thing I found amazing about your career is the longevity

:29:31.:29:36.

of it, 16 years you have been doing it and still selling the same

:29:36.:29:41.

amount of records. There's not a lot of people that can do that?

:29:41.:29:45.

There's been luck, but a lot of graft as well. Part of what's kept

:29:45.:29:49.

me going is just, I'm a music fan, first and foremost. I love what I

:29:49.:29:55.

do and hopefully that shines through in everything that I do.

:29:55.:30:02.

Because you went on countless tours, but you've supported Take That and

:30:02.:30:05.

Prince, that must have been fantastic. That was the big gig at

:30:05.:30:12.

the 02 wasn't it? It was. What was that like?! Oh, my gosh, it was

:30:12.:30:18.

incredible. To be there with your idol of all idols, he's my ultimate

:30:18.:30:23.

idol. To not only open for him but then do his aftershows and end up

:30:23.:30:28.

on a plane in his house singing for him, and, you know, others in the

:30:28.:30:32.

room at big parties and stuff, that was quite incredible. I never

:30:32.:30:36.

thought someone like me from modest old Wolverhampton, that would

:30:36.:30:40.

happen to me. But you did that as your specialist subject in

:30:40.:30:46.

mastermind as well, didn't you? that was my subject. You are

:30:46.:30:51.

getting like a stalker now. anorak. I thought, if I win this

:30:51.:30:56.

show, what do I know about Prince, let me talk about that. Mine would

:30:56.:31:04.

be better, my subject. We noticed you are a butter fan. We'll top the

:31:04.:31:09.

tomatoes in. Sauteed off onions and garlic, they get roasted off in the

:31:09.:31:13.

pan as well. I've warmed it on the stove to get it caramelised into

:31:14.:31:20.

the blender and all in together. It happened quite quick for you, so

:31:20.:31:28.

did the awards keep coming quick. You won a MOBO for your second?

:31:28.:31:33.

Then you got another? Yes, I got the treble. You don't expect those

:31:33.:31:39.

accolades to come quickly. You have to earn them, but I was fortunate.

:31:39.:31:43.

It came after the second album and opened me up to the mainstream.

:31:43.:31:47.

That was when the British media at large started to take notice of me

:31:47.:31:52.

and what I was doing. That really did help. It kick started

:31:52.:31:59.

everything for me in a really big way. This is what you are about to

:31:59.:32:04.

do, launch your seventh album? This is your own label as well?

:32:04.:32:09.

That's right. How nervey is that? The music industry's changed now.

:32:09.:32:13.

It's much more instant I suppose, you can get it out there quicker?

:32:13.:32:16.

Absolutely. It's difficult because you have got to really work hard to

:32:16.:32:19.

make people aware of the fact that you've got a record out there, but

:32:19.:32:22.

it's so gratifying because you've got the creative freedom to do what

:32:22.:32:27.

I want, I'm the boss of the label, so I get to make all those

:32:27.:32:31.

decisions myself. But, you know, you've got to graft and yes,

:32:31.:32:34.

seventh album, can't wait. Something different for you. I was

:32:35.:32:40.

listening this morning and last night as well. You've got all the

:32:40.:32:43.

tracks, George Michael, a track from his previous album. That's

:32:44.:32:49.

right. Is that what you wanted, a pick 'n' mix? I wanted to make

:32:49.:32:54.

great British soul album, not songs I've written, so that's where the

:32:54.:32:57.

unusual thing is, because I'm known for writing my songs, but I wanted

:32:57.:33:00.

to celebrate the great British tracks that enabled me to have my

:33:00.:33:05.

own career and gave me my start. So there is a pick 'n' mix, George

:33:05.:33:13.

Michael, then there's more unknown people. Soul-to-soul as well?

:33:13.:33:19.

Absolutely. So when you were in your record shops, I was listening

:33:19.:33:27.

to soul-to-soul on the dance floor, Roach ford and Cuddly Toy. Strictly

:33:27.:33:32.

Come Dancing me! Cider and black! You were there. I was rocking when

:33:32.:33:38.

I was 17. Sorry, 18! I was... Younger. Anyway... I wanted to

:33:38.:33:42.

bring that feeling back, you know, I remember that, I love that song,

:33:42.:33:46.

then there's a whole bunch of kids that don't even know the songs so I

:33:46.:33:50.

thought, let's celebrate British soul music together. One track that

:33:50.:33:57.

I did point out on there was a Lewis Taylor track? Yes.

:33:57.:34:01.

mentioned on the album that he's the unsung genius. It is an

:34:01.:34:05.

incredible track and when you go online and see the previous stuff,

:34:05.:34:11.

it's amazes. Absolutely. Where are you Lewis?! He's just a great

:34:11.:34:16.

example of what we do over here, you know, great innovation. Is he a

:34:16.:34:23.

British artist? British from North London, yeah. Where are you!?

:34:23.:34:26.

Certain songs, because I looked him up as well, certain songs that you

:34:26.:34:34.

will recognise as well. Yes, the first single, Mama Used To Say.

:34:34.:34:37.

Everyone knows that, I remember that when I was nine or ten, I

:34:37.:34:42.

loved him and the track, that's got to go on the album, it's a dead

:34:42.:34:47.

cert. Is that your first kick off single? Yes, for Soul UK and I'm

:34:47.:34:52.

just so excited about having this album out there, yeah. The single

:34:52.:34:59.

is out on 27th? June, yes. Album out when? On the 4th July. So,

:34:59.:35:03.

great British album out on the American Independence Day. With a

:35:03.:35:08.

tour lined up for later on in the year? In November, yes. Playing at

:35:08.:35:12.

the Albert Hall as well. So excited about the Albert Hall. If you can't

:35:12.:35:16.

wait, I've got a DVD in there as well. She's flogging it. Like a car

:35:16.:35:21.

bat sale here, we've got everything! A little bit of...

:35:21.:35:28.

yes, yes. Greek Basil on the top. This looks good. Creme fraiche and

:35:28.:35:35.

this crusty bread. That they use to make Dakos which started life as a

:35:35.:35:39.

big roll, but because I brought it back from Greece and it got crushed

:35:39.:35:44.

in the hold in my bag in-between my socks, not that that should put you

:35:44.:35:53.

off or anything! Sock flavoured soup. Right! OK, let's see. Cooked

:35:53.:35:58.

tomatoes with honey, roast in the oven with lots of olive oil, no

:35:58.:36:03.

butter, no cream. That is actually insate. That is fantastic! Not bad

:36:03.:36:07.

in eight minutes. Wow, I mean brilliant. You could serve it with

:36:07.:36:12.

this fancy bread or you could have my crusty brown, bit of dust,

:36:12.:36:16.

that's what's on there. Beverley could be facing food heaven, sea

:36:16.:36:20.

bass, cover a fish in sea salt and roast it with a great summer salad

:36:20.:36:25.

of broad and runner beans, with parsley shallots, gem lettuce,

:36:25.:36:30.

finish it off with mustard and lemon vinaigrette with croutons. Or

:36:30.:36:38.

she could be facing sardines, boned and grilled on tomatoes and olives,

:36:38.:36:42.

finished off with oregano and a drizzle of olive oil. Simple but

:36:42.:36:46.

delicious. Some of our guys in the studio get to decide Beverley's

:36:46.:36:52.

fate today. Sea bass or the little tiny sardines? The sardines remind

:36:52.:36:59.

me of Britney, straight from the boat on to the barbecue. --

:36:59.:37:03.

Brittainy. It's Beverley Knight. Sardines you are sticking to. What

:37:03.:37:09.

about you? I like both, but the sea bass sounds amazing. 1-1 at this

:37:09.:37:13.

rate. You will have to wait until the end of the show before you find

:37:13.:37:22.

out the final result. More Indian from am June Annan. She's selling

:37:22.:37:26.

from am June Annan. She's selling tasty Keralan Street Food.

:37:26.:37:32.

Kerr la lies in the south-west of India and is one of the most

:37:32.:37:35.

popular holiday destination force the British. Many have migrated to

:37:35.:37:38.

Liverpool in the last ten years to work in local hospitals. Liverpool

:37:38.:37:45.

is also the home of Lynn Mitchell, and a family who love singing. She

:37:45.:37:51.

and husband John have two daughters, Jan and Wendy. Jan lives with them

:37:51.:37:54.

and when Wendy visits with the grandchildren, the family get

:37:54.:37:59.

together for a curry. I haven't got any knowledge of Indian food. Well,

:37:59.:38:03.

cooking it, no, but eating it, yes. Lynn's got a huge challenge ahead

:38:03.:38:07.

of her. She's not only got to learn to cook some completely new recipe,

:38:07.:38:11.

but also try to cook up enough to sell at Liverpool's biggest farmers

:38:11.:38:18.

market to raise money for charity. Coconut is a key ingreed yant and

:38:18.:38:24.

back in my kitchen I'm using it to make coconut chicken fry --

:38:24.:38:28.

ingredient. This is simple, brown the chicken, in goes the coconut.

:38:29.:38:32.

We don't like to use too much oil, we are conscious of it. Once the

:38:32.:38:40.

oil is hot, I'm adding six cardamom pods, two cloves and a large Shard

:38:40.:38:45.

of cinnamon. A large onion. That looks like a lot, but I'll put it

:38:45.:38:50.

all in. A chopped two inch piece of ginger, six cloves of garlic, three

:38:50.:38:55.

whole green chillis and 12 fresh curry leaves. That will go in with

:38:56.:38:58.

curry leaves. That will go in with the chicken. I would always use

:38:58.:39:02.

chicken on the bone for this dish with the skin removed so that the

:39:02.:39:06.

spices can permeate the flesh, almost enough water to cover it,

:39:06.:39:16.

then add salt, black pepper. Then I'm simply going to let it cook for

:39:16.:39:20.

about 20 minutes on a low heat. Now I'm going to remove the lid and

:39:20.:39:25.

brown the chicken in the sauce as it reduces. To finish the dish off,

:39:25.:39:31.

I'm adding lots of freshly grated coconut, the juice of half a lemon

:39:31.:39:37.

and finally, some fresh chopped coriander. Chop the stalks off?

:39:37.:39:42.

always on. They have more flavour than the leaves perhaps. In a way,

:39:42.:39:48.

they add texture and flavour and a bit of crunch, they don't wilt. And

:39:48.:39:53.

this is done! Let's dish some up and get stuck in. I'm impressed.

:39:53.:40:01.

Have a go. Mmm. Very gorgeous, isn't it?! I love it. When the

:40:01.:40:06.

weather is like this, I really love cooking Keralan food because it

:40:06.:40:13.

reminds me of my holidays there, beaches and palm trees, happy

:40:13.:40:17.

holiday food. It's not a curry, it will be a fish in a sauce, wrapped

:40:17.:40:22.

in a tortilla, so that when people come to the farmers' market, they

:40:22.:40:27.

can carry it and walk away eating it. Mustard seeds. I'll let the

:40:27.:40:31.

onion brown, then adding small pieces of ginger and two large

:40:31.:40:36.

cloves of ginger and curry leaves. If I could ask you to chop those

:40:36.:40:42.

and I'll put the spices in. Turmeric. A quart quarter of a

:40:42.:40:47.

teaspoon. Coriander powder. Chilli powder. You don't like it too hot,

:40:47.:40:53.

do you? No. A bit of chilli powder. I'm adding two fresh chopped

:40:53.:40:58.

tomatoes and a little bit of grated coconut. I buy it frozen. It's my

:40:58.:41:05.

cheat. I learned it from a lady in south India, if it's good enough

:41:05.:41:10.

for her, I figured it was good enough for me. Now some water and

:41:10.:41:14.

that will cook for about ten minutes to really bring out the

:41:14.:41:23.

flavours. We are going to add the fish in. I chose salmon. We are

:41:23.:41:28.

selling this food at this fayre and I want everyone to try this because

:41:28.:41:32.

they like salmon. After adding the juice of the lemon, it needs to

:41:32.:41:36.

cook for a further final five minutes. Let's wrap it up. Ever

:41:36.:41:42.

used tortilla rolls? Yes. A bit of lettuce which goes really well with

:41:42.:41:48.

the fish. Big chunky pieces of salmon. I thought for some added

:41:48.:41:52.

texture, some peanuts, which I bought already salted. Time to have

:41:52.:41:59.

a try. Please try and let me know what you think. Can't wait. Whoops.

:41:59.:42:07.

We'll give 'em plates! It's 7am object day of the farmers'

:42:07.:42:10.

market. I don't know how I'm going to do all this today. She wants to

:42:10.:42:14.

make a good sum of money for charity so I hope she gets it right.

:42:14.:42:24.
:42:24.:42:33.

all right, it's going OK. I'm a bit scared. Really? You look very

:42:33.:42:41.

organised. Mmmm. Mmm. That's amazing. Oh, good. It's perfect.

:42:41.:42:44.

Fantastic. Lark Lane market has been running for two years, opens

:42:44.:42:49.

for one day a month and has over 5,000 visitors coming to buy the

:42:49.:42:53.

local produce on offer. Lynn's taken up a stall here for

:42:53.:42:59.

the first time, offering home-made curry. Are we excited or nervous?

:42:59.:43:04.

Nervous. We are going to have such a good time. Never cooked outside

:43:04.:43:10.

before. No? No. But you are a natural. Despite Lynn's hard work,

:43:10.:43:18.

people are still hesitant. Come and try some lovely Keralan food. Don't

:43:18.:43:28.

be shy. That smells fantastic. we interest you in some Indian food

:43:28.:43:36.

from Kerr la. We need a hard sell. Food, glorious food, come and try

:43:36.:43:42.

some lovely Karalan food. It's worked. That seems to have paid

:43:42.:43:48.

off! Two of those, please. Do you want

:43:48.:43:56.

to try one? Go on then. What can we tempt you with? Is it nice? It's

:43:56.:44:04.

lovely. Beautiful. Got a nice kick to it. Very subtle, not too spicy

:44:04.:44:09.

at all. Nice. Got quite a kick. Lovely. Excellent, but very hot.

:44:09.:44:18.

Lynn's food is really taking off and the money's rolling in. Get

:44:18.:44:25.

some more wraps out here? Quicker. Just cook will ya!

:44:25.:44:30.

I think that might be the last portion. Thank you. Thank you.

:44:30.:44:35.

Thank you. Thank you. Thank you. Thank you very much, love. Bye.

:44:35.:44:38.

1.30pm, all the food has sold out and we couldn't have had a better

:44:38.:44:44.

morning. Lynn's efforts have raised �120 for charity and she's ecstatic.

:44:44.:44:50.

What do you think? Fantastic. do you feel? Can't believe it. I

:44:50.:44:55.

feel elated. That's gone so well. And we sold everything. And so

:44:55.:45:01.

easily. Hope you enjoyed it? Every bit of it. I've learned so much.

:45:01.:45:05.

Especially about the spices. I'll make a proper curry and invite you

:45:05.:45:13.

to dinner. Oh, thank you! You can see more recipes from Anjum

:45:13.:45:18.

on next week's show. Still to come, Nigel Slater is using up his

:45:18.:45:22.

leftovers today, turning cold roast chicken into a tasty cous cous ISA

:45:22.:45:27.

lad, then transforms mash potato into bubble and squeak with a

:45:27.:45:32.

coriander cream sauce. Keith Floyd is in France today using a large

:45:32.:45:36.

restaurant kitsch tonne test his culinary skill with an untried

:45:36.:45:40.

liver and dumpling recipe under the gaze of a top French chef. Richard

:45:40.:45:46.

may be award-winning bretd maker, but don't want to accept any half-

:45:46.:45:52.

baked omelettes -- bread maker. It's cracking me up! Hope he

:45:52.:45:56.

doesn't crack under pressure! The omelette challenge is coming up

:45:56.:46:04.

live. That is later on. What will we cook with Beverley at the end of

:46:04.:46:08.

the show? Sea bass is food heaven or sardines is food hell. Are you

:46:08.:46:12.

going to two for the King of all fish or the sardines? It's the King

:46:12.:46:18.

of the Queen for me, isn't it. simple, sea bass or sardines?

:46:19.:46:23.

kill me, Beverley, sardines! Cooking next is the genius behind

:46:23.:46:27.

the stoves of the award-winning restaurant Launceston Place,

:46:27.:46:31.

Tristan Welch. I know you want to get straight on to this. The name

:46:31.:46:41.
:46:41.:46:42.

of the dish? Well, we call it lobster a-la-faff. Your traditional

:46:42.:46:45.

dish? It's not on the mean yew because it's a special. Served as a

:46:45.:46:49.

special. In here we have a whole cooked lobster and we are just

:46:49.:46:54.

popping it into some white wine ard we are going to roast that in the

:46:54.:47:03.

oven. I have scallops. This will be made into a tort Leeny. We'll use

:47:03.:47:13.
:47:13.:47:13.

the Juan tan wrappers -- Tortelinni. What is next? The lobster in the

:47:13.:47:17.

oven? Yes because it permeates with the white wine beautifully and it's

:47:17.:47:20.

the base of the fantastic sauce. We are going to take the lobster,

:47:20.:47:24.

crush it, get all the lovely flavours into the sauce. I'm going

:47:24.:47:32.

to use this as well, a wild sea herb called orak, very much like

:47:32.:47:40.

spinach, tastes like it. It grows like sand fire? Yes, a bit further

:47:40.:47:44.

in the bushes and beautiful sea flavour. What is the name of it

:47:45.:47:53.

again? Orak. Fry some of that off in butter. Have a taste of that. A

:47:53.:47:59.

very under used herb or vegetable in fact. My producer doesn't get

:47:59.:48:05.

out much, he said it's the name of the computer for Blake's Heaven.

:48:05.:48:10.

Doesn't taste similar to it. Doesn't get out much! Scallops here.

:48:10.:48:17.

To make the scallop mouss, I'll use a bit of egg white in there. A tiny

:48:17.:48:21.

bit. Three scallops in there, half an egg white. Use the yolks in

:48:21.:48:31.
:48:31.:48:36.

there. A bit of cream. Salt and pepper. That gets blended for a bit.

:48:37.:48:43.

All the floifr flavours go into the lobster on both sides -- flavour.

:48:43.:48:53.
:48:53.:49:04.

stuff. At the restaurant, we roast them off and make a stock with it

:49:04.:49:10.

and use that for another one of our signature dishes.

:49:10.:49:20.
:49:20.:49:23.

L take the lobby out. I'm using these won ton wrappers out. Put a

:49:23.:49:27.

bit of cream in there as well and let that reduce down. We are going

:49:27.:49:30.

to chop it up and put it back in. Do you want me to chop that? Yes,

:49:31.:49:35.

that would be lovely. In the restaurant, remake an oyster cream

:49:35.:49:41.

and blend it with that. Even more faff? Yes, exactly, enough grief

:49:41.:49:45.

already, so I thought, what the hell. Prepping the lobster, I need

:49:45.:49:53.

some of the lobster meat. The lobster sauce as well. We make this

:49:53.:50:01.

all to order as well. Never tryed this before, I have to

:50:01.:50:07.

say. Change your life, mate. Is it from the UK? The Kent coastline,

:50:07.:50:13.

but also some Norfolk coastline as well. It tasted amazing raw when we

:50:13.:50:23.
:50:23.:50:27.

tried it. Great in salads. Very poisonous raw. Only joking!

:50:27.:50:37.
:50:37.:50:39.

what have I done to the music world. I'll finish this off with sea

:50:39.:50:45.

persay. We have a bit of egg yolk there just on two sides. Grab our

:50:45.:50:52.

little bit of scallop. A touch of lobster. Place that on there. Fold

:50:52.:50:59.

that over. Press down the edge. Then around your finger, just fold

:50:59.:51:07.

that over. A bit of egg. There we are. They're your little

:51:07.:51:13.

tortellinis. Easy as that. Lovely. I wish the rest was as easy as that.

:51:13.:51:20.

So what are we doing now? Just put fish stock and tomato puree. In the

:51:21.:51:28.

restaurant, we use lobster stock. We'll simmer that gently. Normally

:51:28.:51:35.

leave it for ten or 15 minutes, leave nit the pan. How many of

:51:35.:51:41.

these do you want? One or two is absolutely fine. You have got a

:51:41.:51:45.

busy summer? Not only your restaurant, but is it next month

:51:45.:51:51.

you are doing this barbecue thing? Yeah, yes. Tell us about that?

:51:51.:51:58.

was asked to do the National Barbecue Competition and last week

:51:58.:52:03.

was the semi-finals at Taste of London and we won the highest

:52:03.:52:06.

scoring semi-finalists so we are through to the finals. It's a

:52:06.:52:11.

lovely method of cookery, a slow roast. We are using buffalo, slow

:52:11.:52:18.

roast buffalo. I don't want to give too much of the game plan away

:52:18.:52:23.

because my competitors might be watching. The flavour from the

:52:23.:52:27.

coals... It's not the competitors you have to worry about mate, it's

:52:27.:52:32.

me, because I'm the chairman of the judges. Only joking! Why didn't

:52:32.:52:37.

people tell me this. I just want the sausage and mash. So you are

:52:37.:52:42.

the judge? One of them, yes. If I would known, I would have brought

:52:42.:52:50.

an envelope! That's the way he operates isn't it?! I'll crush

:52:50.:52:55.

these. Lovely shirt you are wearing today, James. Thank you very much.

:52:55.:52:59.

What is going on with this press? This is old school way of cooking.

:52:59.:53:08.

The French are so familiar with this sort of way. This is done in a

:53:08.:53:14.

way that it takes the blood out. This is one of the most beautiful

:53:15.:53:19.

ways of extracting flavours out of things. You can use a blender, but

:53:19.:53:24.

you get a chalkiness when you put the bones in. Put all the lobster

:53:24.:53:29.

bones in there and you have to wait for the crack now. There we are.

:53:29.:53:37.

did warn you, didn't I! Yes now know where the faff comes from.

:53:37.:53:45.

Sounds like one of Richard's loaves. Just the shells in here? Yes,

:53:45.:53:49.

the flavour is in there. This is where the start of the faff happens.

:53:49.:53:54.

Ready, steady, one last push, just for the flavour. Good for drying

:53:54.:53:59.

out your shorts when you come out the pool! Look at all that

:53:59.:54:05.

beautiful flavour. That's it?! that is worth it. Don't take it out.

:54:05.:54:09.

That's it. You may say that's it, but when you taste it, you are

:54:10.:54:18.

going to say "that is IT"! I have my tortellini here, cook this in a

:54:18.:54:21.

bit of stock. Pour that lovely juice into the stock as well. All

:54:21.:54:26.

that flavour there. That's not on the recipe. That goes in there.

:54:26.:54:30.

These are done for how long? About the same time it takes me to...

:54:30.:54:36.

About a minute or two? Yes. Butter in there. We may pop it into a pan

:54:36.:54:42.

to speed it up. But it's lobster juice, butter, done. Put it in this

:54:42.:54:50.

one to speed it up? Yes. There we are. Look at that. Pop in the

:54:50.:54:57.

lobsters in there like so to help warm up. And which might have

:54:57.:55:05.

actually made it. So hungry. Don't forget all the recipes are on the

:55:05.:55:13.

website - oops - that nearly got me. They're on the website. Go to

:55:13.:55:19.

www.bbc.co.uk/saturdaykitchen. I didn't think we'd make it but we

:55:19.:55:22.

are there. I didn't think we would, but we are here. Pop that into the

:55:22.:55:26.

pan in and get that moving a bit. The sauce is reducing down. It's

:55:26.:55:29.

gone a beautiful colour and that's a pure, clean flavour of lobster.

:55:29.:55:34.

That's why I love this dish so much. And the sauce, I mean, it's got a

:55:35.:55:41.

fantastic flavour. I mean, you... It might not be... Stop yapping and

:55:41.:55:48.

let me taste it. Makes a difference. The creamed Orak goes on like so.

:55:48.:55:54.

It's a famous way of prepare ago lot of things in France, a lot of

:55:54.:55:59.

traditional-style restaurants? They press it and thicken things at

:55:59.:56:04.

the table, a very classic way of doing it. Serve the leg afterwards

:56:04.:56:08.

in a salad which is beautiful as well. We used to serve that as well

:56:08.:56:17.

actually. Maybe we'll put it back on. In you go. Lovely tortellinis.

:56:17.:56:23.

Are you really a judge for this barbecue thing? Yes. He's worried

:56:23.:56:29.

now. Why didn't they tell me this in rehearsal, you wait until we go

:56:29.:56:32.

live. Those tortellinis look beautiful, James. Yes. Some of this

:56:33.:56:37.

sauce, you can blend it up and make it look nice and frothy if you want

:56:37.:56:43.

to add that bit of extra faff, but if I do, I think James will not

:56:43.:56:48.

like it. A lovely flavour to finish it off there. What did you think of

:56:48.:56:58.
:56:58.:57:00.

the sea purse? Lovely. Free, take foreign the coastline! Lobster a-

:57:00.:57:03.

la-faff or poached in white wine sauce. Good luck if you are going

:57:03.:57:10.

to do that tomorrow! Looks good. I know that it tastes

:57:10.:57:14.

worthy of the effort. In we go. Have a seat over here. Thank you

:57:14.:57:20.

very much indeed. Dive into that. Fabulous. Wow, let's have a go.

:57:20.:57:26.

Leave some for us. I can't promise to leave anything for anyone else.

:57:26.:57:32.

The scallop mouss and the lobster in there. Do do you use dry white

:57:33.:57:35.

wine? Yes. So much natural sweetness in lob str, yes. You will

:57:35.:57:42.

be lucky if anybody else gets this. Lets's see what Susie's chose Tongo

:57:42.:57:52.
:57:52.:57:54.

with the terrific lobster. -- chosen to go with the terrific

:57:54.:57:58.

lobster. The lobster extravaganza is a special occasion dish and

:57:58.:58:02.

deserves a special wine to drink with it. If money was no object, I

:58:02.:58:06.

would be headed straight for white burgundy such as this, which is

:58:06.:58:10.

rich, nutty and full of the complexity and finesse that

:58:10.:58:14.

Tristan's dish needs. But I don't think I can stprech my Saturday

:58:14.:58:18.

Kitchen budget that far. -- stretch. I'm looking for a wine with a

:58:18.:58:23.

similar taste but one that's not so expensive and here it is. The 2009,

:58:23.:58:31.

Hautes-Cotes De Beaune, which is also from burgundy's famous Cote

:58:31.:58:39.

Dor, but from a wider area, so it's not so expensive. Burgundy's big

:58:39.:58:44.

names will always be pricey, but if you look from a less well known

:58:44.:58:49.

wine from a good vintage, such as 2009, you can get great value for

:58:49.:58:54.

money. This doesn't smell fruity, more roasted nuts and buttered

:58:54.:59:03.

toast. That has a creamy texture that will compliment the rich

:59:03.:59:07.

lobster meat and cream perfectly. It also has lovely acidty and it's

:59:07.:59:11.

the freshness that allows the delicate flavour of the shellfish

:59:11.:59:15.

and sea greens to shine through. Tristan, this really is a desert

:59:15.:59:20.

island dish for me and here is one of my desert island stars of wine

:59:20.:59:26.

to drink with it. What do you reckon? Good enough to be on a

:59:26.:59:31.

desert island with? I would quite happily be stranded with this dish.

:59:31.:59:35.

You wouldn't get much with this lot though because this is all I've got

:59:35.:59:40.

left. The outer casing of a shell. Was it worth the faff? More than.

:59:40.:59:46.

Is it a good wine to go with it? A great combination. The match is

:59:46.:59:53.

perfect. Fantastic job. Bargain at �8.82, which is about 8.82 euros at

:59:53.:00:00.

the moment. You could join us at the chef table in the series, just

:00:00.:00:10.
:00:10.:00:14.

write to us with your name, address, some simple supper ideas and today,

:00:14.:00:24.
:00:24.:00:24.

and finding the remains In my book, leftovers should be

:00:24.:00:30.

With all this chicken, I'm going to make a salad for Monday night.

:00:30.:00:33.

But not just one of those salads

:00:33.:00:35.

that's a bit of leftover meat and a few leaves,

:00:35.:00:38.

but something really interesting.

:00:38.:00:39.

I want it to have some substance to it.

:00:39.:00:41.

I could use rice or lentils or cracked wheat,

:00:41.:00:45.

but I'm actually going to use couscous.

:00:45.:00:48.

So my Monday night supper

:00:48.:00:51.

is a warm chicken salad with couscous.

:00:51.:00:55.

As my main ingredient is the leftover chicken,

:00:55.:00:58.

it's really going to need some help to make it into a tasty dish.

:00:59.:01:02.

Now, these are leftovers,

:01:02.:01:04.

and it's very important that they don't taste like leftovers.

:01:04.:01:08.

I want something very vibrant and very bright

:01:08.:01:11.

to really shake them up.

:01:11.:01:13.

So I'm going to make a dressing for this salad with citrus juice.

:01:13.:01:18.

Squeeze into a new bowl the juice of a lemon and two oranges.

:01:18.:01:22.

Add some oil and season with salt and pepper.

:01:22.:01:28.

I'm going to pour the dressing onto the couscous

:01:28.:01:32.

and just let that soak it up.

:01:32.:01:33.

To compliment the tangy dressing,add some good-sized chunks of orange.

:01:33.:01:40.

When you use leftovers,

:01:40.:01:42.

the whole generosity thing's very, very important,

:01:42.:01:45.

otherwise it looks mean and you're very aware

:01:45.:01:45.

that it's something you found lurking in the fridge.

:01:45.:01:49.

that it's something you found lurking in the fridge.

:01:49.:01:52.

I want them to be big, juicy pieces when I'm eating my salad.

:01:52.:01:56.

I always grow fresh herbs.

:01:56.:01:59.

Really easy to do and it makes such a difference.

:01:59.:02:02.

Chives and basil are ideal for this dish.

:02:02.:02:07.

If you like lots of basil or you like lots of coriander,

:02:07.:02:11.

then put lots in.

:02:11.:02:12.

It's your supper and it's up to you.

:02:13.:02:15.

Put everything into the same bowl and mix gently.

:02:15.:02:19.

It's that easy.

:02:19.:02:21.

But don't overmix.

:02:21.:02:23.

It's all about a lightness of touch.

:02:23.:02:26.

I'm quite happy with that, but I just feel it needs

:02:26.:02:30.

something very lush and green and fresh-tasting,

:02:30.:02:33.

and I've got some pea shoots outside.

:02:33.:02:36.

You can grow all sorts of fresh ingredients in pots

:02:36.:02:40.

that can make a real difference to your dinner.

:02:40.:02:42.

Sprouted seeds are one of my favourites.

:02:42.:02:44.

There's always been pea shoots for as long as there's been peas,

:02:44.:02:54.
:02:54.:03:26.

What

:03:26.:03:26.

What really

:03:26.:03:26.

What really make

:03:26.:03:29.

are the fresh elements are the fresh elements I've added

:03:29.:03:39.
:03:39.:03:53.

to it. Making the leftover chicken garden to grow veg. You can grow

:03:53.:03:57.

loads of things in pots. I was growing things in pots long before

:03:57.:04:01.

I had a garden. Balancing them on the window ledge. Then when I got a

:04:01.:04:07.

veranda, I started to put big pots outside. I was amazed at what you

:04:07.:04:11.

can actually grow, you start with herbs or a tomato plant, then you

:04:11.:04:20.

realise that you can grow almost Make sure the pots don't dry out,

:04:20.:04:30.
:04:30.:04:36.

you should end up with You know, I really don't mind

:04:36.:04:46.
:04:46.:04:46.

But I do like to use There's always something

:04:46.:04:56.
:04:56.:04:59.

potato I could make them into

:04:59.:05:04.

I always seem to have leftover mash in the fridge,

:05:04.:05:07.

so tonight I'm going to make bubble and squeak cakes.

:05:07.:05:16.

Simply add spring onions to a hotpan with a good wedge of butter.

:05:16.:05:23.

Add a drop of olive oil to stop the butter from burning.

:05:23.:05:33.
:05:33.:05:33.

I want something spicy to offsetthe sweet butteriness of the onions.

:05:33.:05:36.

Not hot, just something warm and aromatic.

:05:36.:05:39.

First up, some cardamom.

:05:39.:05:41.

Break out the black seeds and grind them finely.

:05:41.:05:44.

I'm using a pestle and mortar,

:05:44.:05:47.

but you could use a plastic bag and a rolling pin.

:05:47.:05:52.

Then follow with some coriander seeds and some cumin.

:05:52.:05:55.

I don't want these to be too fine.

:05:55.:05:57.

I don't want them to be ground to a complete powder

:05:58.:06:00.

because I want that nuttiness and that texture in there.

:06:00.:06:03.

I love coming across a bit of coarsely ground spice.

:06:03.:06:08.

I'm just going to pop those in.

:06:08.:06:15.

Cook everything together until the onion is a pale golden brown,

:06:15.:06:19.

but before they start to burn and crisp up.

:06:19.:06:23.

Mix in the mashed potato and make some little potato cakes.

:06:23.:06:33.
:06:33.:06:35.

I want them to get a little bitcrisp on the outside.

:06:35.:06:38.

So I put them back in the pan.

:06:38.:06:40.

These are wonderful with bacon.

:06:40.:06:43.

You can grill some bacon rashersor even one of those gammon steaks.

:06:43.:06:47.

And just have these on the side.

:06:47.:06:49.

Cook the cakes till crisp and brown on each side.

:06:49.:06:52.

Literally a few minutes, that's all.

:06:52.:06:56.

I could just serve these as they are but I fancy a little extra something.

:06:56.:07:03.

I'd like just some sort of sauce with those.

:07:03.:07:06.

It's got to be something that goes with the spices.

:07:06.:07:10.

Sometimes you go to so much trouble to make a sauce.

:07:10.:07:15.

And other times you want something that is just so simple.

:07:15.:07:19.

So I'm going to put

:07:19.:07:21.

some freshly chopped coriander and some cream into a hot pan.

:07:21.:07:25.

Pretty much all there is to it.

:07:25.:07:28.

Some herbs, some cream, some salt, some pepper.

:07:28.:07:37.

It's almost a cheek to call it a sauce.

:07:37.:07:47.
:07:47.:07:52.

The warm, aromatic spices in these cakes

:07:52.:07:55.

are what makes this dish so delicious.

:07:55.:07:59.

Don't shortcut the spices.

:07:59.:08:09.
:08:09.:08:15.

More

:08:15.:08:15.

More recipes

:08:16.:08:16.

More recipes from

:08:16.:08:21.

Time to answer your foodie questions. Each caller will help

:08:21.:08:26.

beside what Beverley will be having for lunch, -- decide. Not that

:08:26.:08:30.

she's not full enough already. First on the line is Maggie from

:08:30.:08:37.

Cambridge. Are you there? Yes. is your question? A new recipe for

:08:37.:08:42.

fresh rainbow trout. I'm presuming that's whole already is it? Yes. A

:08:42.:08:45.

lovely part of the world with I'm from, Cambridge. Trout, brilliant.

:08:45.:08:50.

I cooked a recipe on here a while ago now, it's on the BBC website,

:08:50.:08:55.

hot smoked trout, took a tray, a rack over the top, put the trout on

:08:55.:09:01.

top, a bit of oil on the top with a seasoning, put it on the gas and

:09:01.:09:05.

smoked for eight minutes. chippings from garden centres as

:09:05.:09:11.

well? Yes, absolutely, they have it all. I served with with a pea puree

:09:11.:09:15.

and fresh peas. If you can bake it in salt, hopefully I'll do that for

:09:15.:09:19.

Beverley at the end of the show, you can do that as well. Cook it

:09:19.:09:25.

for a bit less, cook it in sea salt and do it whole. Food heaven or

:09:25.:09:29.

hell at the end of the show? Food heaven please.

:09:29.:09:33.

Doing well, after I dropped that hint in! Robert from Rotherham.

:09:33.:09:42.

What is your question? A base forical Zoeny, please? -- for

:09:42.:09:49.

Calzone, please? Like I just did there, a bit of flour, yeast, flour,

:09:49.:09:57.

salt and water. Mix it together, like we showed you, if you go on

:09:57.:10:03.

the website, it's on there. Slide it in the oven. The same maize

:10:03.:10:08.

flour? Yes, or just white flour. The strick a pizza stone as well in

:10:08.:10:14.

your oven isn't it? Or a tray upside down, yes, don't put the

:10:14.:10:22.

dough straight on to a cold tray. The recipe is on the website,

:10:22.:10:29.

however there's a typing error, it says so 100g of yeast, not 10g.

:10:29.:10:34.

Remember, 10g. Food heaven or hell at the end of the show? Heaven,

:10:34.:10:38.

please. January fret Gretna, good morning. What is your question?

:10:38.:10:48.

I've got a lot of cold rabi, what can I do with it? I pickle mine

:10:48.:10:56.

with rice, wine, vinegar, sugar and at. - salt. What would you do with

:10:56.:11:02.

it? Thinly slice, pan fry it in butt iror oil, depending on how

:11:02.:11:07.

James feels... Haven't used butter yet. Pan fry it until it's golden

:11:07.:11:10.

brown, flip it over on the other side, pan fry it, touch of vinegar

:11:10.:11:16.

and chicken stock, leave it in and then put nit your fridge. It's nice

:11:16.:11:21.

cold in salads. Always needs that touch of vinegar, I feel. What dish

:11:21.:11:26.

would you like at the end of the day, food heaven or hell? Sorry,

:11:27.:11:33.

Beverley, but it's hell. 2-1 to food heaven. Let's get into

:11:33.:11:37.

business. The chefs battle it out against the clock and test how fast

:11:37.:11:42.

they can make a three-egg omelette. We'll get them on our orange board.

:11:42.:11:51.

The special ones are on the orange board. Richard is 50 minutes over

:11:51.:11:57.

here. But the usual rules apply. A three-egg omelette cooked as fast

:11:57.:12:07.
:12:07.:12:23.

as you can, ready, three, two, one, thing now, James. Quick, quick! I

:12:23.:12:30.

think both of these fellas have been practising. You missed. That's

:12:31.:12:34.

just butter. There's a bit of shell in there, I'm afraid. You are

:12:34.:12:40.

bigger than me, chef, so I'm not going to argue with you. There you

:12:40.:12:48.

go. This one. Look at that! picked that out. There's a lot of

:12:48.:12:58.
:12:58.:13:09.

the French call a baverse omelette. That can go back to your cook

:13:09.:13:15.

school on your fridge. You were a lot quicker. You were practising.

:13:15.:13:25.
:13:25.:13:25.

He's been practising. I can see it. 21.76 seconds. Rock on! He was

:13:25.:13:31.

definitely practising. Next to Mr Campbell there and Nigel. Tristan?

:13:31.:13:39.

Come on, now. Why do I always get so bothered about this? You started

:13:39.:13:44.

it, I was pretty relaxed. I spoke to his kitchen last night, he used

:13:44.:13:52.

300 eggs the last time he practised. That was two days ago! You did it

:13:52.:13:56.

in 19.5 seconds. Didn't do you any difference at all. But there you go.

:13:56.:14:01.

We've changed your photograph. Look at that, you look more like Dom

:14:01.:14:06.

Jolly every day. Look like you come ck back from Crete. Now, the

:14:06.:14:12.

majority of the callers have been going for heaven for Beverley, but

:14:12.:14:21.

the studio gest -- guests haven't decided. A tricky liver dumpling

:14:21.:14:25.

recipe for Keith Floyd now. They really don't make TV like this any

:14:25.:14:35.
:14:35.:14:35.

which is just a few miles FRENCH ACCENT:

:14:35.:14:39.

What I really like is this wrought-iron work celebrating the charcuterie -

:14:39.:14:44.

Now what has this building and the Statue of Liberty got in common?

:14:44.:14:47.

The answer is this man, who designed both the Maison des Tetes and the aforementioned statue.

:14:47.:14:54.

He's clutching a glass and bottle. A man RIGHT after my own heart!

:14:54.:15:01.

This is my new chum, Marc. Say hello, Marc!

:15:01.:15:07.

I'm going to make some liver dumplings - quenelles de foie.

:15:07.:15:13.

The dish is simple, but liable to go very wrong!

:15:13.:15:17.

This is minced raw pig's liver with some fried onion and bacon.

:15:17.:15:23.

It's a nasty, gungy puree, to which- I've added some salt and pepper.

:15:23.:15:29.

Moving over, you've got semolina flour there,

:15:29.:15:33.

and to your right, a couple of beaten eggs.

:15:33.:15:37.

Over here, some finely-fried chopped shallots, some nutmeg, and some finely-chopped parsley,

:15:37.:15:45.

and some breadcrumbs soaked in milk.

:15:45.:15:49.

Let me explain. All you do is mould those into little tiny...shapes,

:15:49.:15:55.

and steam them or boil them in barely simmering water. Delicious!

:15:55.:16:01.

But what will probably happen with me is that they'll explode,

:16:01.:16:06.

looking like the water-processing works you see beside motorways!

:16:06.:16:11.

What I have to do is put my breadcrumbs in...

:16:11.:16:18.

..and my eggs in. I have no confidence in this dish at all. I don't believe it will work.

:16:18.:16:25.

I mix in a little semolina flour.

:16:25.:16:33.

A little bit of the onion and the parsley.

:16:33.:16:38.

Now we grate a bit of nutmeg in -

:16:38.:16:41.

noix de muscade.

:16:41.:16:43.

That water is probably boiling too fast behind me.

:16:44.:16:48.

Now this is where it's all, I'm sure, going to turn to rat.

:16:48.:16:53.

I'd have thought this needed to be a much drier, firmer mixture,

:16:53.:16:58.

but Marc, the chef here at the Maison des Tetes, assured me that was not a problem.

:16:58.:17:05.

I'll just have a swig, because this IS a very nerve-racking occasion.

:17:05.:17:12.

Now we'll see what kind of a fool I can make of myself, by putting this liquid mixture into here.

:17:12.:17:19.

It's bound to separate into...

:17:20.:17:23.

Oh, no, it's not. Look! Hey, it's working. Incredible!

:17:23.:17:28.

Now how do I get the damn thing off the spoon? I'm not very sure.

:17:28.:17:33.

Marc! Ou est le chef?

:17:33.:17:38.

Chef! Je suis dans le merde! LAUGHTER

:17:38.:17:44.

I'm hoping the chef's going to help me, because I'm in real trouble here.

:17:44.:17:51.

Qu'est-ce que je fais maintenant?MARC CHUCKLES

:17:51.:18:01.
:18:01.:18:02.

Est-ce que tu as assaisonne? Oui, tout est assaisonne.

:18:02.:18:07.

Il'y a du sel, poivre...

:18:07.:18:11.

This is just bad luck that I've screwed it up, but happily help is on hand.

:18:11.:18:18.

Now watch very carefully.

:18:19.:18:22.

Ah! You just tip them in. You must all the time... Wash the spoon? Yes.

:18:22.:18:30.

I see! So it's really rather like poaching eggs. It's very simple.

:18:30.:18:36.

All you need is 20 years experience- in a real French kitchen to whack them out like that.

:18:36.:18:43.

Now to make a little sauce to go with my dumplings,

:18:43.:18:48.

my little liver dumplings, which I taught him how to make earlier on.

:18:48.:18:53.

Come down close to the pot, where we've got finely-sliced shallots.

:18:53.:18:58.

We add some white wine from Alsace and put it onto maximum heat.

:18:59.:19:03.

Il faut le reduire, ca? Oui.

:19:03.:19:07.

Now we leave that to reduce, which will take a second or two.

:19:07.:19:12.

In the meantime, I shall begin to prepare these beautiful little liver dumplings on a plate.

:19:12.:19:20.

Tip them up that way - they look neater.

:19:20.:19:24.

I'm going to make these look superb. That's reducing nicely.

:19:24.:19:28.

These have been in simmering water for 12 to 15 minutes, by the way.

:19:28.:19:33.

Now it's no good me saying that's ready, cos it isn't.

:19:33.:19:36.

It's not ready, but there's almost no liquid left.

:19:36.:19:39.

Il faut etre presque sec. Oui. C'est lie avec l'oignon. Il faut mettre demi-glace. Bon!

:19:39.:19:44.

It's good to have someone who knows- what he's talking about on hand.

:19:44.:19:48.

This is what we call "demi-glace". It's a stock pot which has been reduced slowly...

:19:48.:19:56.

flavoured... and then thickened.

:19:56.:20:00.

If you want to make a demi-glace, look it up in a cookery book.

:20:00.:20:05.

This is now sufficiently reduced. Have a good look at how rich and thick it's gone.

:20:05.:20:12.

This is not "nouvelle cuisine". This is "ancienne cuisine"!

:20:12.:20:16.

It's good to enrich that with a little knob of unsalted butter.

:20:16.:20:21.

That will make the sauce very shiny.

:20:21.:20:30.

Now I just very gently beat in the butter.

:20:30.:20:34.

C'est bon comme ca? Bon. C'est bon pour l'assaisonnement? Oui.

:20:34.:20:39.

Maintenant une petite pouce de vin blanc. Maintenant? Juste un peu.

:20:39.:20:44.

I've to add a tiny drop, just to make the flavour come through.

:20:44.:20:49.

It's just to finish it off... and it does make a big difference.

:20:49.:20:55.

Spoon. Spoon. Il faut les napper?

:20:55.:20:58.

Oui, napper. Bien. Voila.

:20:58.:21:08.
:21:08.:21:09.

Here we have a little bit of tomato,

:21:09.:21:14.

and very finely chopped chives.

:21:14.:21:17.

That's a good dish with potatoes.

:21:17.:21:21.

Fried or boiled potatoes? Boiled.

:21:21.:21:24.

That's a bit too much salad, isn't it?

:21:24.:21:30.

There we are. Voila.

:21:30.:21:35.

OK, I deserve a round of applause for this.

:21:35.:21:40.

As you can see, I made it all by myself with no outside help.

:21:40.:21:44.

I'll now eat it in front of you.

:21:44.:21:47.

But that's a little hot so I'll use THAT one!

:21:47.:21:53.

They're light and delicious.

:21:53.:21:56.

They're similar to the British faggot, but are much more delicate.

:21:56.:22:01.

Comment vous le trouvez? Je veux le gouter.

:22:01.:22:08.

Tres bien, Floyd. Presqu'un Alsacien. I'm nearly an Alsatian!

:22:08.:22:18.
:22:18.:22:28.

That

:22:28.:22:28.

That man

:22:28.:22:29.

That man was

:22:29.:22:34.

out whether Beverley will be facing food heaven or hell. Everyone in

:22:34.:22:39.

the studio's made their mind up. Food heaven would be the King of

:22:39.:22:44.

all fish, this beautiful piece of sea bass. Classed as the King of

:22:44.:22:49.

seafood. This is a wild sea bass, it's a larger one. Alternatively,

:22:49.:22:53.

you could have these pidly little things. More of these than any

:22:53.:22:58.

other fish in the sea, these little sardines which could be grill and

:22:58.:23:02.

served with tomato and potato salad, by Richard. What do you think these

:23:02.:23:07.

lot have decided? I would like to think they're all lovely people and

:23:07.:23:13.

they all, you know, want me to enjoy my meal and gore for food

:23:13.:23:18.

heaven. Tristan went for hell. You should thank this fella here

:23:18.:23:23.

because he changed his mind, he went for hell, turned into heaven.

:23:23.:23:29.

4-3! No way! You have this. We'll lose that out of the way. For the

:23:29.:23:34.

sea bass, we'll cook this in salt, a traditional way of cooking it in

:23:34.:23:40.

the Med. This will be with a bean salad, runner and broad beans, a

:23:40.:23:46.

dressing, some croutons. If you can cook with the beans and pod the

:23:46.:23:51.

broad beans. First of all, we'll sort out the salt and fish for this.

:23:51.:24:00.

We need our egg whites. I'll break these. Tiny croutons? Small, please,

:24:00.:24:07.

chef. Thank you very much. separated that so easily. Took me

:24:07.:24:12.

ages. This is what you do isn't it, Bev? Have you been in my kitchen

:24:13.:24:18.

before?! You just crack the egg, OK. Then we'll whip up the egg whites.

:24:18.:24:25.

We fold this in. This is folded into the salt. Salt baked sea bass.

:24:25.:24:28.

You can do that with the trout as well. Obviously, with it being a

:24:28.:24:33.

small fish, cook it for a little less. It's a great dinner party

:24:33.:24:36.

dish, one that you could make, pop in the fridge for an hour or two,

:24:36.:24:40.

prior to you needing it, then just cook it. It's that bringing it to

:24:40.:24:45.

the table and opening it up, which you will see in a minute, that is

:24:45.:24:50.

the whole key to the whole dish. It's not the tiny fillets, you

:24:50.:24:54.

almost graze on it and dive in. The croutons are cooking nicely. In

:24:54.:24:58.

olive oil, of course. No butter for this one, you see! This is first

:24:58.:25:06.

show. Believe it when I see it. Ever, ever, ever. Without me using

:25:06.:25:11.

butter, first show ever. Half a kilo of salt though, look at that?!

:25:11.:25:15.

Sea salt. Very, very important. Must be sea salt! You cannot make

:25:15.:25:23.

this with table salt. It's got to, got to be sea salt. And you've got

:25:23.:25:29.

to be really good quality sea salt. Chop up the top parts of the leaves,

:25:29.:25:32.

place the bottom bits to one side, we'll place that inside the fish.

:25:32.:25:37.

The thyme goes in there. Lemon zest or orange zest in there. Now I'm

:25:37.:25:43.

going to prepare the fish. Can you pass us a pair of scissors, please,

:25:43.:25:53.
:25:53.:25:54.

Richard? Thank you. Oui, mish sure. We need to remove those with a pair

:25:54.:26:02.

of scissors, carefully. We just remove that one as well. And this

:26:02.:26:06.

part here. I actually leave this whole, other than that. I leave the

:26:06.:26:13.

tail and the head on as well. the head. OK! It is a fish. It does

:26:14.:26:22.

quite need one when it's alive, really... And the idea is, we just

:26:22.:26:28.

pop this on here and then we can then place this thyme inside the

:26:28.:26:34.

fish. Fab. Then you fold the egg white into the salt. Now, like I

:26:34.:26:39.

said, you can use lemon zest for this or a bit of ofrpbg zest, both

:26:39.:26:47.

work really well. -- orange zest. What a great idea. Fantastic.

:26:47.:26:51.

Carefully fold the salt. A fish pavlova. If you serve this as a

:26:51.:26:58.

pavlova, you would have a shock, I'll tell you that! But you fold in

:26:58.:27:07.

the salt like that. Now, grab some of our salt. Put it in the centre

:27:07.:27:12.

of our paper. I put it on paper, because if you don't, it basically

:27:13.:27:17.

welds itself to the tray. And you can't get it off. Never get it off,

:27:17.:27:24.

no. So on there. Actually leave the head and the tail showing. The idea

:27:24.:27:29.

is, put it on there. The weight of the fish is going to spread out the

:27:29.:27:34.

salt, you see. Rather than spread it out, just let the fish naturally

:27:34.:27:42.

spread it out as it is. Take this bit here. How are you doing, guys?

:27:42.:27:46.

I'll sigh if there's any olive oil left for the dressing. More of this

:27:46.:27:55.

salt. I think it's probably one of the most impressive dishes and with

:27:55.:28:00.

us having good weather forecast for tomorrow, and today even, go out

:28:00.:28:03.

and get yourself some sea bass and do this dish because it's really

:28:03.:28:10.

worth it. This is a wild sea bass? Wild sea bass. Farm ones are

:28:10.:28:13.

generally smaller. If you catch the smaller ones in the ocean, you have

:28:13.:28:18.

to put them back. You could do the trout as well Yes, you can do it

:28:18.:28:22.

with trout as well. Press this all the way around to encase the fish.

:28:22.:28:27.

With you having the egg white on there, it will help crust it up. So

:28:27.:28:33.

you've got that all encased nicely in the salt. All right! If you are

:28:33.:28:37.

doing this for a dinner party, no more than an hour you want to make

:28:37.:28:40.

this in advance because it starts to disintegrate in the egg whites

:28:40.:28:46.

in the fridge. So once you get to that stage, set the oven at 200,

:28:46.:28:52.

gas mark 6, in there for about 25 minutes to half an hour for one

:28:52.:28:57.

this sort of size. Oh! Then we leave that to one side. So you

:28:57.:29:02.

could take it to the table, cut round that. I'll leave it for a

:29:02.:29:07.

second to cool. If I start to break into that, it's going to

:29:07.:29:10.

disintegrate even more. Salad. The boys are there poding our beans.

:29:10.:29:14.

Take the broad beans, these are great, they're in season right now.

:29:14.:29:20.

You pod them and get this beautiful green colour. Beautiful. Great in

:29:20.:29:25.

risottos and stuff. You are only making us pod them so we burn our

:29:25.:29:29.

fingers. Absolutely. Cruel today. little dressing to make with some

:29:30.:29:38.

mustard, lemon, a bit of olive oil and touch of vinegar. Mustard,

:29:38.:29:46.

olive oil, touch of this red wine vinegar. Just make a simple little

:29:46.:29:52.

dressing. Pinch of sugar. There we go. Some salt. Nice little dressing

:29:52.:29:57.

like that. The sugar sharpens it? Well, I like a bit of sugar in my

:29:57.:30:01.

dressing, I don't know about you? Or honey, yes. You missed some

:30:01.:30:09.

beans, come on?! I'm poding as fast as I can. If I go home with

:30:09.:30:14.

blisters on me hands, me mum's going to be very angry!

:30:14.:30:19.

You can use chives, parsley. Chopped the chives up for you, chef.

:30:19.:30:25.

One more there. Oh, thank you very much. Chives. Chop those up into

:30:25.:30:33.

pieces like that. Before we dress the salad, just watch this.

:30:33.:30:43.
:30:43.:30:50.

let's see. Start off on one side. Ooh hch la-la. Joe Le taxi! Very

:30:50.:31:00.
:31:00.:31:04.

special. Then you go to the table and you faff. It is a wee bit of

:31:04.:31:07.

faffing. Beautiful. Literally just take to it the table and do this in

:31:07.:31:14.

front of even. It's so, so worth it. It's all about the faff. All about

:31:14.:31:22.

the faff. Break that off. Sea bass a-la-faff. So firm as well. The

:31:23.:31:29.

minute you go over with sea bass, it can be a disaster. We know what

:31:29.:31:35.

we are doing here, Beverley. Two of us anyway. That's right, Richard,

:31:35.:31:44.

yes. What's he playing at?! He's a judge for the barbecue thing --

:31:44.:31:49.

barbecue thing, got to be nice to him. Seasoning, boys, any black

:31:49.:31:59.
:31:59.:31:59.

pepper? I can get some for you. Crouton. Look at that! There you go.

:32:00.:32:09.
:32:10.:32:11.

Mix this up. La pepper. French for pepper. La pepper, yes. Right.

:32:11.:32:19.

mean that is wicked! Look at that! That is food heaven. It is! Knives

:32:19.:32:23.

and forks. I'm gobsmacked there's no butter in it whatsoever. Well

:32:23.:32:28.

done, James. Thank you. It would be my food heaven. I'm going to serve

:32:28.:32:36.

it with butter for my food heaven. Bread and butter. A sea bass

:32:36.:32:42.

sandwich. That's real bread. That's tremendous. Proper bread. Dive in,

:32:42.:32:50.

tell us what you think. Good, I want to really get going. Our wine

:32:50.:32:54.

is available from Marks & Spencers priced at �6.49. Girls, I don't

:32:54.:32:58.

think you are going to get any of that, but... Make mess want to sing.

:32:58.:33:08.
:33:08.:33:13.

Fabulous. Did I say that right? That wine?, Sauvignon Blanc Terayne.

:33:13.:33:18.

Look at that! Girls, dive into that. Tell us what you think. I think

:33:18.:33:22.

simply cooked like that, sea basdz, white fish you can do trout like

:33:22.:33:27.

that -- sea bass. Cook it for a little less time that.'s had about

:33:27.:33:30.

25-30 minutes in the oven because it's large. A good two-and-a-half,

:33:30.:33:35.

three pound fish, but the smaller farm ones that you get in the

:33:35.:33:39.

supermarkets, cook for about ten minutes. Good? This is so

:33:39.:33:43.

incredible. This is the highest level of heaven. She's happy with

:33:43.:33:49.

that. That's all from today. Thank you to Tristan Welch and Richard

:33:49.:33:53.

James Martin is joined by guest chefs Tristan Welch and Richard Bertinet for another edition of the interactive food show. Soul singer Beverley Knight faces her food heaven or food hell, plus there are great moments from Nigel Slater, Rick Stein, Anjum Anand and Keith Floyd. Wine expert Susie Barrie matches wine to all the studio dishes.


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