0:00:02 > 0:00:06Good morning. Hope you're ready to feast your eyes on some fabulous food. I'm Donal Skehan
0:00:06 > 0:00:07and this is Saturday Kitchen.
0:00:26 > 0:00:31Welcome to the show. Joining me today, top chefs Freddie Forster and Galton Blackiston
0:00:31 > 0:00:33and wine expert Susie Barrie. A very good morning to you all.
0:00:33 > 0:00:36- How are you feeling?- Great. - Wonderful.- Ready for some food?
0:00:36 > 0:00:40- Definitely.- Freddie, what are you going to be cooking for us? - I'm doing a vegetarian dish.
0:00:40 > 0:00:43I'm doing some spiced roast cauliflower, with some goat's cheese
0:00:43 > 0:00:46ravioli and a nice vinaigrette, flavoured with capers and sultanas.
0:00:46 > 0:00:48- A nice autumnal dish, really. - Lovely.
0:00:48 > 0:00:50Great to get a bit of vegetarian food on the menu.
0:00:50 > 0:00:54- Galton, what are you going to be making?- I'm doing a dish with halibut, with some local samphire,
0:00:54 > 0:00:57- barbecue potatoes, champagne sauce. - Beautiful.- It'll be all right.
0:00:57 > 0:01:01Wonderful. And we'll be treated very nicely to some lovely wines,
0:01:01 > 0:01:03- courtesy of Susie Barrie. - We will indeed.
0:01:03 > 0:01:06We've got Old World, New World, Chardonnay, Sauvignon -
0:01:06 > 0:01:08- bit of everything. - Wonderful. It all sounds great.
0:01:08 > 0:01:11And we've got some fantastic films from some of the BBC's biggest food
0:01:11 > 0:01:15stars - Rick Stein, Keith Floyd, the Hairy Bikers and Nigella Lawson.
0:01:15 > 0:01:17Now, our special guest today burst onto the comedy scene
0:01:17 > 0:01:20and established himself as one of the most exciting
0:01:20 > 0:01:23comedians on the circuit. He's become a regular face on TV,
0:01:23 > 0:01:25from being a finalist on I'm A Celebrity Get Me Out Of Here
0:01:25 > 0:01:28and a panellist alongside Nicole Scherzinger on Bring The Noise.
0:01:28 > 0:01:31Please welcome Joel Dommett. CHEERING AND APPLAUSE
0:01:31 > 0:01:35- Hey!- Pleasure.- That's the sort of adoration you need first thing in the morning.- Absolutely.
0:01:35 > 0:01:37Great stuff.
0:01:37 > 0:01:40So, we know you've experienced the jungle, you've had a bit of a
0:01:40 > 0:01:44stage in I'm A Celebrity, but what is the weirdest thing you've tried?
0:01:44 > 0:01:49The weirdest thing I tried in the jungle was goat's penis.
0:01:49 > 0:01:52Well, that's a nice way to start off the show!
0:01:52 > 0:01:56- Morning, guys!- Morning, everyone! - That happened.
0:01:56 > 0:01:57We're not cooking that today.
0:01:57 > 0:02:01- I mean, if I'm honest, wasn't as bad as I thought it was going to be.- OK.
0:02:01 > 0:02:03- It was actually fine. - Did they cook it for you?
0:02:03 > 0:02:05- Did they sear it in a pan or anything?- I don't think so.
0:02:05 > 0:02:09- It was pretty simple.- OK. - It was just there, full, in my face.
0:02:09 > 0:02:12Wonderful. Well, moving swiftly on, tell me about your Food Heaven or your
0:02:12 > 0:02:16Food Hell cos that's what you'll be facing at the end of the show.
0:02:16 > 0:02:19- What is your Food Heaven? - My Heaven is ham. I love ham.
0:02:19 > 0:02:24I love it so much. I think it's a very sort of underrated meat.
0:02:24 > 0:02:26Just a slice of ham, or...?
0:02:26 > 0:02:29My mum used to cook me, like, a really nice roast ham
0:02:29 > 0:02:33when I was younger, with parsley sauce and potatoes,
0:02:33 > 0:02:37and I loved that, but now, I buy packs of ham all the time.
0:02:37 > 0:02:42- I honestly eat at least two packets of ham a day.- Really?!
0:02:42 > 0:02:44- I just buy them and I just snack on them.- OK.
0:02:44 > 0:02:47The other day I got a tweet from someone saying,
0:02:47 > 0:02:49"I think I just saw Joel Dommett, snacking on some ham."
0:02:49 > 0:02:52- Eating some ham.- Yeah. - And tell me about your Hell, then.
0:02:52 > 0:02:57- My hell is mustard and haddock. - Mustard and haddock. - I don't like those two things.
0:02:57 > 0:02:59Very specific Hell.
0:02:59 > 0:03:03When I first moved to London, I moved into a flat
0:03:03 > 0:03:07and I opened the fridge and inside the fridge, there was,
0:03:07 > 0:03:11like, a little freezer, and the electricity had run out,
0:03:11 > 0:03:15like, six months ago or something, no-one had been living there.
0:03:15 > 0:03:21And someone had opened some haddock and it was just in the freezer
0:03:21 > 0:03:24and so my flat just smelt of haddock for a year.
0:03:24 > 0:03:25I lived in it.
0:03:25 > 0:03:28So, a nice pong of haddock. That's what put you off.
0:03:28 > 0:03:31- I smelt of haddock for a year of my life.- That sounds lovely.
0:03:31 > 0:03:35- Thankfully, you don't smell like haddock today.- Yes! - So we're off to a good start.
0:03:35 > 0:03:38So for your Food Heaven, I will make you a ham and cheese waffle.
0:03:38 > 0:03:40I'll make a waffle batter with ham, Cheddar and flour
0:03:40 > 0:03:42and cook in a waffle iron and serve them
0:03:42 > 0:03:45with some hollandaise sauce, a poached egg and wilted spinach.
0:03:45 > 0:03:47- Kind of like a nice brunch dish. - Sounds delicious.
0:03:47 > 0:03:51And for your Food Hell, I'll make smoked haddock with a mustard and dill sauce - we've got to go there.
0:03:51 > 0:03:54I'll simmer some smoked haddock in milk, with a bay leaf,
0:03:54 > 0:03:56and then I'll make a sauce with mustard, creme fraiche
0:03:56 > 0:04:00and garlic and serve with baby roast potatoes and shaved fennel, but you will have to wait
0:04:00 > 0:04:02until the end of the show to find out which one you'll get.
0:04:02 > 0:04:06We're not live today, so what you get left with is up to fate
0:04:06 > 0:04:08and we'll find out later on how you get on.
0:04:08 > 0:04:12So, it is on with the cooking. Freddie, what are you going to be making for us today?
0:04:12 > 0:04:15Yes, well, like I said, I'm doing a nice vegetarian dish today.
0:04:15 > 0:04:18Some roast cauliflower, served with a nice little vinaigrette here.
0:04:18 > 0:04:21So you're going to make for me the vinaigrette,
0:04:21 > 0:04:23- using these components here. - Wonderful.
0:04:23 > 0:04:26- And also, we're going to cook some quail eggs for three and a half minutes, OK?- OK.
0:04:26 > 0:04:29And afterwards, you're going to just put them into the iced water
0:04:29 > 0:04:32- and then you're going to peel them for me.- Lovely.
0:04:32 > 0:04:34I'm going to marinate the cauliflower.
0:04:34 > 0:04:37I've got some beautiful cauliflower here,
0:04:37 > 0:04:39some white ones and some purple ones, some orange ones.
0:04:39 > 0:04:41Those of you at home who are wondering why the
0:04:41 > 0:04:44cauliflower are this colour, purple and orange...
0:04:44 > 0:04:47- Yes, fantastic.- The cauliflower when they're coloured like this,
0:04:47 > 0:04:51- they have a very high degree of an antioxidant inside them.- OK.
0:04:51 > 0:04:54Very similar to what you find in maybe red cabbage and also red wine.
0:04:54 > 0:04:58- That's why it has this beautiful colour.- OK.- So, a little bit of history about cauliflower here.
0:04:58 > 0:05:02- Who doesn't want a bit of cauliflower history?- Absolutely.
0:05:02 > 0:05:06No, I think it's a beautiful thing to eat now. It's very versatile.
0:05:06 > 0:05:08You don't need to just cook it in boiling water.
0:05:08 > 0:05:11So here we've got some turmeric, some curry powder,
0:05:11 > 0:05:14a bit of thyme, a bit of bay leaf inside here.
0:05:14 > 0:05:17- And just very simply roasted, then? - Simply roasted, a bit of olive oil.
0:05:17 > 0:05:20- I'll have that, if you don't mind. - I'll let you go first.
0:05:20 > 0:05:23- A bit of olive oil inside here.- OK. And talk me through the dressing.
0:05:23 > 0:05:25OK, a little bit of water.
0:05:25 > 0:05:28So the dressing, you've got some olive oil, some Dijon mustard,
0:05:28 > 0:05:31you've got some capers inside there, OK?
0:05:31 > 0:05:33Some sultanas to give it a little fruitiness and a little water,
0:05:33 > 0:05:36- just to let it down, so it's not so rich. OK?- OK.
0:05:36 > 0:05:39So, I'm going to pop that in the oven now for about 25 minutes
0:05:39 > 0:05:43- now on 160 degrees.- OK. And I noticed you're wrapping it up.
0:05:43 > 0:05:46Normally with roasting veggies like that, you kind of want those charred edges.
0:05:46 > 0:05:48But that's not what this dish is about.
0:05:48 > 0:05:50I mean, they're going to be slightly charred, but at the same time,
0:05:50 > 0:05:53- I want them to be a little bit sort of moist also, at the same time.- OK.
0:05:53 > 0:05:57OK, so I'm also now going to make the raviolis now.
0:05:57 > 0:06:00Which is a very wonderful job that I enjoy doing a lot.
0:06:00 > 0:06:03I find it very therapeutic.
0:06:03 > 0:06:07So before I make the pasta, well, roll the pasta,
0:06:07 > 0:06:11- you've got some flour here, you've got five eggs and one egg yolk.- OK.
0:06:11 > 0:06:16A little bit of... A tablespoon of water and a tablespoon of olive oil.
0:06:16 > 0:06:18That gets blended into a breadcrumb kind of texture.
0:06:18 > 0:06:21And then I just knead that to a nice, firm dough and then let
0:06:21 > 0:06:24it rest for about an hour, before I roll it out, looking like that.
0:06:24 > 0:06:26- Lovely.- OK?
0:06:26 > 0:06:29Tell me a little bit about the restaurant that you've just started.
0:06:29 > 0:06:31Cos it's brand-new, The Don.
0:06:31 > 0:06:33It's a little restaurant that's based in Bank.
0:06:33 > 0:06:36It's a restaurant that has two restaurants.
0:06:36 > 0:06:38- One is like a French bistro.- OK.
0:06:38 > 0:06:41Which is sort of traditional French food, like sort of coq au vin
0:06:41 > 0:06:44and things like beef bourguignon. And then on the other side,
0:06:44 > 0:06:49we have like a British-led sort of modern restaurant, which is
0:06:49 > 0:06:52- sort of predominantly sort of British ingredients.- Right.
0:06:52 > 0:06:55Very, very sort of simple food, but maybe a little bit more
0:06:55 > 0:06:57innovative than you would find in the bistro.
0:06:57 > 0:07:00It's very much sort of infantry stage of a job at the moment.
0:07:00 > 0:07:02We're developing it now and, hopefully, we're going to
0:07:02 > 0:07:05take it to greater things in the months and years to come, really.
0:07:05 > 0:07:08Right, and it is a challenge to open a new restaurant like that.
0:07:08 > 0:07:12Are you getting enough sleep? I know you have a new arrival in your life.
0:07:12 > 0:07:14Yeah, I mean, we don't really get a lot of sleep, us chefs,
0:07:14 > 0:07:17to be honest with you, and, yes, I've got a new arrival.
0:07:17 > 0:07:20I've got a younger son now, two months old,
0:07:20 > 0:07:24- and he's a great little boy, Trystan.- I will have to ask you for some advice.
0:07:24 > 0:07:26- My wife is expecting in November. - Don't worry.
0:07:26 > 0:07:29- I'll give you plenty of advice. - Fantastic. Fantastic!
0:07:29 > 0:07:32So, with the pasta, you've just got to roll it through the actual
0:07:32 > 0:07:36- machine several times to get it nice and thin.- OK.- I think this is great. People at home,
0:07:36 > 0:07:40they sometimes feel that making pasta or tagliatelle at home
0:07:40 > 0:07:44is quite difficult, but it's pretty easy really and it's fun to also do at the same time.
0:07:44 > 0:07:48And it is something that... You get such a reward from making pasta.
0:07:48 > 0:07:49Yeah.
0:07:49 > 0:07:51I think it's very versatile really.
0:07:51 > 0:07:54You can make spaghetti, tagliatelle, you can
0:07:54 > 0:07:57put various fillings inside of them, really, you know?
0:07:57 > 0:07:59- OK.- I'm putting some goat's cheese inside today.
0:07:59 > 0:08:02To go with the dish. But you can put anything you want really.
0:08:02 > 0:08:04It's entirely up to you.
0:08:04 > 0:08:06The goat's cheese I'm using is basically a golden cross
0:08:06 > 0:08:11and it's an unpasteurised goat's cheese I'm using here
0:08:11 > 0:08:14and it's suitable for vegetarians because it contains rennet
0:08:14 > 0:08:18that's made with vegetarian, so it should be tasty.
0:08:18 > 0:08:21So, tell me a little bit about the charity work you're doing.
0:08:21 > 0:08:23You're working with some children in Sierra Leone.
0:08:23 > 0:08:26Yeah, I mean, that's really very important to me.
0:08:26 > 0:08:28Basically, what I'm doing at the moment, hopefully next year,
0:08:28 > 0:08:30we're going to be going to Sierra Leone
0:08:30 > 0:08:33and spending some time in some hotels, you know, seeing the cookery
0:08:33 > 0:08:37schools, predominantly aimed at young children, and then ultimately, at the end of the day,
0:08:37 > 0:08:40I would like to potentially open up a cookery
0:08:40 > 0:08:43school in West Africa, Sierra Leone, where I'm from,
0:08:43 > 0:08:46and just give kids an opportunity that maybe they don't have
0:08:46 > 0:08:50and I'm very lucky - I've had a lot of opportunities in my career.
0:08:50 > 0:08:55And hopefully, if I can give a little back of my cooking skills to these young kids
0:08:55 > 0:08:58and teach them how to cook, that will be something that's really very important to me, really.
0:08:58 > 0:09:01So yeah, that's very much in infantry stage right now,
0:09:01 > 0:09:04but definitely in the next few months and next year,
0:09:04 > 0:09:07we're going to be aiming to have a cookery school back
0:09:07 > 0:09:10in Sierra Leone, sort of bearing my name and my experience really.
0:09:10 > 0:09:13- That's fantastic. Really lovely. - So, just with the actual pasta now.
0:09:13 > 0:09:16- So got to make sure you've got plenty of flour on the base.- OK.
0:09:16 > 0:09:19Egg yolk, just sort of brushed on to the pasta here.
0:09:19 > 0:09:22I'm going to put little pieces of the golden cross
0:09:22 > 0:09:24cheese along the front of it here.
0:09:24 > 0:09:27- OK.- Then I'm going to take another piece of pasta.
0:09:27 > 0:09:29You've got to work quite fast here, OK?
0:09:29 > 0:09:32- It dries out, doesn't it? - It dries out pretty quickly.- Yeah.
0:09:32 > 0:09:35You've got to work fast and then another one on top.
0:09:35 > 0:09:39And then you just sort of press it down basically, really.
0:09:39 > 0:09:43- Joel, have you rolled out your own pasta before?- Absolutely not.
0:09:43 > 0:09:47- Play-Doh. I'll do it in Play-Doh. - Play-Doh, OK.
0:09:47 > 0:09:50- Yeah, no, I um...- Similar enough.
0:09:50 > 0:09:54- Very similar.- I'm not really a pasta man.- Aren't you?- No.
0:09:54 > 0:09:57- You don't do carbs? - I'm not a carb fan.- OK.
0:09:57 > 0:10:02You know, I just... Anything Italian, it's not for me really.
0:10:02 > 0:10:05- Could we convert you with this dish? - Absolutely!- Good!
0:10:05 > 0:10:08- I mean, I'm not a rude human. I'll eat what I'm given. - That's the right answer.
0:10:08 > 0:10:11- Isn't it, Freddie? - It's the perfect answer.- Fantastic. So, tell us what...
0:10:11 > 0:10:15- You've just cut them out with the little ravioli thing. - Cut them with the ravioli cutter.
0:10:15 > 0:10:17And I've got like a nice little parcel of pasta
0:10:17 > 0:10:19- and some goat's cheese inside here. - Lovely.
0:10:19 > 0:10:22I'm just making the ends sort of just pressing down just to
0:10:22 > 0:10:24- remove any air bubbles really. - Right.- OK?
0:10:24 > 0:10:27I've got these quail eggs and I'm just peeling them.
0:10:27 > 0:10:29- Just chucked them in cold water. - Exactly.
0:10:29 > 0:10:31Peel them for me after that and then we're going to cut them
0:10:31 > 0:10:35- in half and mix them with the vinaigrette afterwards.- Lovely.
0:10:35 > 0:10:38These are very simple flavours, but put together quite elegantly.
0:10:38 > 0:10:39Yeah, very much so.
0:10:39 > 0:10:41I think when I was coming up with this dish, I was
0:10:41 > 0:10:44thinking very much of the classic breakfast, the kedgeree, you know?
0:10:44 > 0:10:47- Yeah. - Similar sort of flavours really.
0:10:47 > 0:10:49- And similar sort of textures really. - Right.
0:10:49 > 0:10:52That goes in to some boiling water with a bit of olive oil in there.
0:10:52 > 0:10:55- Just about three minutes or so.- And they do cook quickly, don't they?
0:10:55 > 0:10:57Very, very quickly. So while that's in there, I'm going
0:10:57 > 0:11:00- to just take the cauliflower out of the oven.- OK.
0:11:00 > 0:11:03And then I think we'll almost be ready to start dressing up, I think.
0:11:03 > 0:11:05- And I'm nearly done with my egg as well.- OK.
0:11:05 > 0:11:07- Wonderful.- Is that different-coloured cauliflower?
0:11:07 > 0:11:09- Are you only spotting that now? - Yeah.
0:11:09 > 0:11:12We spoke at length about that at the start!
0:11:12 > 0:11:15- I'm just... - Don't worry, he's a comedian, yeah?
0:11:15 > 0:11:18- It's like Teletubby cauliflower. - It is like Teletubby cauliflower!
0:11:18 > 0:11:21OK, so lovely. You can see the cauliflower's come out now.
0:11:21 > 0:11:25Beautiful colours in there. You can smell that wonderful spice in there.
0:11:25 > 0:11:28- Yeah.- And it's all got a nice intensity of flavour now.- Yeah.
0:11:28 > 0:11:30- So all I'm going to do now is take the cauliflower out.- OK.
0:11:30 > 0:11:32I'm just going to sort of cut them in half.
0:11:32 > 0:11:36Why do you think we don't see more kind of coloured cauliflower, then?
0:11:36 > 0:11:38- Because it's so beautiful. - It's spectacular.
0:11:38 > 0:11:41I think it's mainly because people don't know a lot about it really.
0:11:41 > 0:11:45Everyone goes to the shops and they just associate cauliflower being one particular colour.
0:11:45 > 0:11:49But I think more and more now, we're finding in supermarkets that are stocking these sort of
0:11:49 > 0:11:53items now, so hopefully people will start using them a little bit more.
0:11:53 > 0:11:55So that comes out lovely like that. OK.
0:11:55 > 0:11:58But I suppose we're stuck with what you can find in the supermarket,
0:11:58 > 0:12:00but there are those different varieties.
0:12:00 > 0:12:03Heritage carrots, you have a whole load of different colours as well.
0:12:03 > 0:12:06So I've put the raviolis inside now. Like so.
0:12:06 > 0:12:10- There we go. And I've got your serving plate here. I'm loving where this is going.- Lovely.
0:12:10 > 0:12:12And then all we do now is we just take the vinaigrette,
0:12:12 > 0:12:15- which you beautifully made. - Yep.- Just sort of fold that inside.
0:12:15 > 0:12:18- Lovely.- So it's very nice and moreish.
0:12:18 > 0:12:22And sultanas are an interesting ingredient there cos you're getting
0:12:22 > 0:12:25sweetness against the kind of earthy grassiness of the goat's cheese.
0:12:25 > 0:12:27You've got lots of different textures in there, a lot of
0:12:27 > 0:12:30flavours. You've got the saltiness of the capers inside here.
0:12:30 > 0:12:32You've got the fruitiness of the actual fruits, OK?
0:12:32 > 0:12:35And then obviously, the nice spice of the cauliflower,
0:12:35 > 0:12:38so it should obviously appeal to many different taste buds.
0:12:38 > 0:12:41Beautifully cooked quail eggs, I must say, Donal.
0:12:41 > 0:12:44So mix that all nicely now. OK? And we're going to dress up now really.
0:12:44 > 0:12:48- Lovely.- OK?- It's like no pasta salad I've ever seen before!- Absolutely.
0:12:48 > 0:12:49So just put it on very naturally, OK?
0:12:49 > 0:12:52You don't have to worry about putting it in any particular area.
0:12:52 > 0:12:55- Just like so.- OK. - Spread it around.
0:12:55 > 0:12:58Joel, are you taking notes now on serving suggestions?
0:12:58 > 0:13:00Absolutely, yes!
0:13:00 > 0:13:03- Yeah, delicately. - A few little quail eggs inside here.
0:13:03 > 0:13:05- You know, a few more cauliflower here.- Lovely.- OK.
0:13:05 > 0:13:08I like that cos normally when I roast cauliflower in the oven,
0:13:08 > 0:13:11I don't wrap it up like that and you get the charred edges.
0:13:11 > 0:13:14- This is intriguing. - Yeah, you don't have to roll it up.
0:13:14 > 0:13:17I just like to sort of create like a bit of a en papillote
0:13:17 > 0:13:18- sort of feeling really. - But I like that.
0:13:18 > 0:13:21- You get a very different finish to it.- Very much so.
0:13:21 > 0:13:23All the nice sort of colours and flavours, spoon that around.
0:13:23 > 0:13:29OK? A few little leaves here, OK? Some nasturtium flowers inside.
0:13:29 > 0:13:34Are they just a load of flowers? Where do you get an edible flower?
0:13:34 > 0:13:36They grow in the garden.
0:13:36 > 0:13:38I bet you've got loads in your garden, if you have a garden.
0:13:38 > 0:13:41- Really?- Yeah. And they take over. You get left with these
0:13:41 > 0:13:44little seeds, which you can treat as capers and salt them.
0:13:44 > 0:13:49- Just shove them in your gob, you'll be grand.- Shove them in my face.
0:13:49 > 0:13:50- Wonderful stuff. - And there we have it.
0:13:50 > 0:13:53Freddie, tell me the dish you've cooked for us.
0:13:53 > 0:13:55So we've got some spiced roast cauliflower, with
0:13:55 > 0:13:59- goat's cheese ravioli and sultana and caper dressing.- Beautiful.
0:14:04 > 0:14:08- Lovely. We have edible flowers for Joel to try.- Yes.
0:14:08 > 0:14:10- Can't wait. - I'm intrigued to see what you think.
0:14:10 > 0:14:13Well, when I was five, I used to eat pot pourri, so this is perfect.
0:14:13 > 0:14:15I hope this is a step up!
0:14:15 > 0:14:18My mother would be like,
0:14:18 > 0:14:21"Joel, don't eat the pot pourri on the toilet, OK?"
0:14:21 > 0:14:25- Well, tell us if this is like pot pourri or not. Galton, would you like to try a little?- I will.
0:14:25 > 0:14:29- I will, after you, sir. It looks great.- Thank you so much. Shall I just go for it?
0:14:29 > 0:14:32- Just go for it. - I love goat's cheese.
0:14:32 > 0:14:35The funny thing as well, when you said it's a vegetarian dish,
0:14:35 > 0:14:39when I cook this at home it never occurred to me it's vegetarian
0:14:39 > 0:14:41because it's such a kind of lovely dish.
0:14:41 > 0:14:44You don't really think about it as vegetarian.
0:14:44 > 0:14:46- It's so good! - You like?- This is so good!
0:14:46 > 0:14:50- Do you want a taste of your own dish?- I'll wait till you finish.
0:14:50 > 0:14:52- You're happy, then! You're happy!- Yes.
0:14:52 > 0:14:54Susie, what have you got for us?
0:14:54 > 0:14:56Well, interesting enough, this to me,
0:14:56 > 0:14:59if I'm allowed to say this, is such a clever dish.
0:14:59 > 0:15:03I thought the combination of all these unusual ingredients
0:15:03 > 0:15:06that just work so well together, that I really wanted something
0:15:06 > 0:15:09that was going to highlight all the different elements.
0:15:09 > 0:15:12I tried quite a few different wines, had a few bottles open,
0:15:12 > 0:15:17but what I came up with was this Ara Single Vineyard Sauvignon Blanc,
0:15:17 > 0:15:19which is from New Zealand.
0:15:19 > 0:15:21And I must admit, at first, I thought
0:15:21 > 0:15:25this dish was going to suit a more kind of subtle style of Sauvignon -
0:15:25 > 0:15:29a Sancerre or Pouilly Fume - but it's to do with those raisins
0:15:29 > 0:15:32and then the capers, the saltiness, so you've got saltiness and you've
0:15:32 > 0:15:35got sweetness and it just suits a slightly more punchy style,
0:15:35 > 0:15:38which is exactly what this is.
0:15:38 > 0:15:40Not bad, if I say so myself, actually.
0:15:40 > 0:15:42I have to say, that's delicious, Freddie.
0:15:42 > 0:15:44Good stuff.
0:15:44 > 0:15:47- You're getting high on your own supply.- That's a good sign.
0:15:47 > 0:15:51- That's a good sign.- Delicious!- Let's try these wines. Let us know what you think of the wine.
0:15:51 > 0:15:53Oh, yeah, let's drink up.
0:15:53 > 0:15:56Freddie, as a match goes, are you happy with that?
0:15:56 > 0:15:58I'm not a big drinker myself, but I think it works very well.
0:15:58 > 0:16:02It's quite sharp and it's got a nice balance between the two.
0:16:02 > 0:16:04I think with a dish like this,
0:16:04 > 0:16:08you've got to kind of allow all these flavours to really come out.
0:16:08 > 0:16:10And you're looking for something that supports that.
0:16:10 > 0:16:12It works very well.
0:16:12 > 0:16:15You get more richness in a New World Sauvignon than you
0:16:15 > 0:16:16do in a French one.
0:16:16 > 0:16:19Lovely and fresh flavours with it, all running through.
0:16:19 > 0:16:22- Now, Galton, you are going to be cooking for us.- Yes.
0:16:22 > 0:16:26- So, tell us what you've got on the menu for us. - I'm doing a halibut steak,
0:16:26 > 0:16:30which I'm going to cook in beurre noisette, which is brown butter. Serve it with samphire, which is
0:16:30 > 0:16:33- in season now in our neck of the woods...- Samphire? What's that?
0:16:33 > 0:16:36Yeah, you see. That's a little green seaweedy vegetable thing.
0:16:36 > 0:16:40- A seaweedy vegetable thing.- You'll quite like it.- I love seaweedy vegetables!- It's your favourite.
0:16:40 > 0:16:44- From what you've been eating the last year, you'll quite like it. - A salty flavour.- Nice!- And serving
0:16:44 > 0:16:50- it with barbecue potatoes and a champagne sauce.- Nice.- Can't go wrong. Can't go wrong.
0:16:50 > 0:16:53Right, it is time now to join Rick Stein on one of his most
0:16:53 > 0:16:55popular series, Long Weekends. This week, he's in Bordeaux
0:16:55 > 0:16:58and tastes what he thinks is the best barbecued steak ever.
0:17:05 > 0:17:08The chateaux in the Medoc are pretty imposing.
0:17:08 > 0:17:11They have a rather disdainful air about them,
0:17:11 > 0:17:14like Maggie Smith in Downton Abbey,
0:17:14 > 0:17:17as if they're saying to the great unwashed, "Don't think of
0:17:17 > 0:17:23"traipsing over my lawns or driving over my well-raked gravel,
0:17:23 > 0:17:24"you oiks!"
0:17:27 > 0:17:29It's a little-known fact that
0:17:29 > 0:17:34if you make wine in an appellation controlee, like Bordeaux, Burgundy,
0:17:34 > 0:17:38Champagne and the rest, that you're not allowed to water the vines.
0:17:38 > 0:17:40I didn't know that until now.
0:17:40 > 0:17:45So the hardship of growth makes the grapes all that much sweeter.
0:17:45 > 0:17:47Just like life -
0:17:47 > 0:17:50a bit of a struggle is good for the soul!
0:17:55 > 0:18:00Now, this very imposing chateau was founded by a descendent
0:18:00 > 0:18:04of well-heeled Irish Jacobite mercenaries.
0:18:04 > 0:18:08They called these disaffected Irish aristos the Wild Geese.
0:18:08 > 0:18:10They married the local girls
0:18:10 > 0:18:13and their offspring now own some of the finest vineyards
0:18:13 > 0:18:18in the world, like this one, Phelan, that's the Irish bit, Segur.
0:18:18 > 0:18:23- Bonjour.- Veronique.- How are you? Welcome! Chateau Phelan-Segur.
0:18:23 > 0:18:25- Very nice to meet you. - Nice to meet you too.
0:18:25 > 0:18:27'The boss here is Veronique Dausse.
0:18:27 > 0:18:30'Today is the last day of the harvest.
0:18:30 > 0:18:33'Here, they grow mostly Cabernet Sauvignon and Merlot,
0:18:33 > 0:18:36'and a smidgeon of Petit Verdot.
0:18:36 > 0:18:38'And I may be showing my ignorance,
0:18:38 > 0:18:42'but I couldn't get over how stony the ground was.
0:18:42 > 0:18:43'It's like Chesil Beach!'
0:18:46 > 0:18:47I'm just amazed at this ground.
0:18:47 > 0:18:51I mean, I hope you don't mind me saying this, Veronique,
0:18:51 > 0:18:53but it looks terrible.
0:18:53 > 0:18:55Like nothing could grow here.
0:18:55 > 0:18:59It's so funny that you say that because it's exactly the opposite.
0:18:59 > 0:19:02You need this kind of gravel to make great wines
0:19:02 > 0:19:06and it's very typical from the Medoc.
0:19:06 > 0:19:08The soils are very well drained.
0:19:08 > 0:19:11So, you need good drainage cos you get plenty of rainfall.
0:19:11 > 0:19:14Yes, the soil doesn't need to be reached.
0:19:14 > 0:19:17You know, we are not growing carrots, we are growing vines, you know?
0:19:17 > 0:19:19It's almost human beings...
0:19:19 > 0:19:23You know, when you're taking care of such incredible individuals,
0:19:23 > 0:19:27like this one, for example, was planted in 1956.
0:19:27 > 0:19:31So, could you almost tell from the flavour of the grape what the
0:19:31 > 0:19:33wine's going to be like?
0:19:33 > 0:19:36Yes, it takes years and years,
0:19:36 > 0:19:40because when you taste the berry, there are techniques of tasting
0:19:40 > 0:19:44a berry, but yes, you remember the berries from the previous years.
0:19:44 > 0:19:47So then you relate toward what the wine has become.
0:19:47 > 0:19:50So obviously, yes, it's something very, very special.
0:19:50 > 0:19:52Now, you're talking tenderly about rearing them.
0:19:52 > 0:19:56- They ARE human beings to you! They really are.- They are almost.
0:19:56 > 0:20:00Not exactly human beings, but I wish they were, actually!
0:20:05 > 0:20:10Veronique promised me the best beef barbecue I've ever tasted.
0:20:10 > 0:20:14She called it winemaker's cote de boeuf. That's basically
0:20:14 > 0:20:19a Sunday joint cooked over wine-soaked vine trimmings,
0:20:19 > 0:20:21and then marrow bone jelly with shallots
0:20:21 > 0:20:24seared with a hot iron onto the beef.
0:20:24 > 0:20:26The smell was delightful.
0:20:31 > 0:20:34I mean, all you who believe in barbecue,
0:20:34 > 0:20:38who believe in the perfection of barbecued beef with really
0:20:38 > 0:20:42good red wine, we are at the temple of barbecue.
0:20:42 > 0:20:46I mean, the beef marrow on there, the shallots,
0:20:46 > 0:20:50the way he's searing the marrow into the beef is just...
0:20:50 > 0:20:53I can't believe how good this is.
0:20:57 > 0:21:00Well, this is how it's supposed to be
0:21:00 > 0:21:02and I know many of you will be saying, "Oh, no!
0:21:02 > 0:21:06"That's taking the biscuit! Surely you can't eat that?!"
0:21:06 > 0:21:11Well, the short answer is, that's perfect.
0:21:12 > 0:21:17- So, Rick, how do you like our...? - SHE SPEAKS FRENCH
0:21:17 > 0:21:19I like it well.
0:21:19 > 0:21:25It's the tenderest, most flavourful, most excellently cooked
0:21:25 > 0:21:27piece of cote de boeuf I've ever eaten
0:21:27 > 0:21:30with some ceps and a beautiful wine.
0:21:30 > 0:21:36The French absolutely know how food and wine goes together.
0:21:36 > 0:21:40- Yeah, because we were born with that.- You were, you lucky things.
0:21:42 > 0:21:46When I first came here, many years ago now, I used to think these
0:21:46 > 0:21:51chateaux appeared to be a bit, well, snooty and unapproachable.
0:21:51 > 0:21:53But most of them I'm told will welcome you -
0:21:53 > 0:21:56that's if you want to taste their wine seriously.
0:21:56 > 0:21:59Lots of them do lunches and you might be lucky
0:21:59 > 0:22:00to taste their cote de boeuf.
0:22:07 > 0:22:10Thanks, Rick. There is another long weekend away with him next week.
0:22:10 > 0:22:13Now, Rick tasted that beautiful steak cooked with bone marrow and
0:22:13 > 0:22:16I'm going to show you another dish that uses bone marrow very well.
0:22:16 > 0:22:19It's a Vietnamese pho, this is a beef pho. Have you ever been to Vietnam?
0:22:19 > 0:22:22- A pho?- A pho? You have to say it like that, otherwise they get very upset.
0:22:22 > 0:22:24- It sounds like you are about to swear.- Pho!
0:22:24 > 0:22:27I'm just stopping myself. I'm just stopping myself.
0:22:27 > 0:22:29Basically it's a beef noodle soup and it's got so much
0:22:29 > 0:22:32flavour from all the ingredients we're going to add in here.
0:22:32 > 0:22:35Now, what I think is core, this is a sort of sped-up version.
0:22:35 > 0:22:38If you go to Vietnam, they will boil out stock and make gorgeous,
0:22:38 > 0:22:40really rich broth, but you can do the same at home.
0:22:40 > 0:22:43It won't necessarily be as deep and as rich as the flavour,
0:22:43 > 0:22:44- but you can create it at home. - Great.
0:22:44 > 0:22:47So we're going to do that and by creating the flavour,
0:22:47 > 0:22:49I'm talking about the use of our aromatics.
0:22:49 > 0:22:52So we've got some onion and some ginger, and with this,
0:22:52 > 0:22:54this is an interesting method
0:22:54 > 0:22:57because one thing that you take away from all those flavours,
0:22:57 > 0:22:59the depth of what you get, and there's a sweetness
0:22:59 > 0:23:01and a sort of bitterness that you get.
0:23:01 > 0:23:06So we're going to dry-griddle these ginger and onion halves
0:23:06 > 0:23:09and it's this that will not only add great flavour,
0:23:09 > 0:23:11but it's also going to give you a bit of colour.
0:23:11 > 0:23:13Sometimes if you add the onion skin as well,
0:23:13 > 0:23:15it helps to kind of enrich the colour.
0:23:15 > 0:23:19So we've got our ginger and we've got our onion working away there.
0:23:19 > 0:23:22I'm going to add some star anise and some coriander seeds
0:23:22 > 0:23:24and a few cloves into a dry frying pan.
0:23:24 > 0:23:27What you're looking for is just to bring those aromatics alive.
0:23:27 > 0:23:30If you can imagine they've been sitting in a store cupboard for a very long time.
0:23:30 > 0:23:32Heating that pan, all those lovely oils are going to come out
0:23:32 > 0:23:35- and it's just going to... - I've got a great spice cupboard.
0:23:35 > 0:23:37- Have you got a spice cupboard? - Great spice cupboard!
0:23:37 > 0:23:39I've never used it but I've got a great spice cupboard.
0:23:39 > 0:23:42It was what I was going to ask you first, was, how is your spice
0:23:42 > 0:23:46- cupboard getting on?- What a rack! What a rack!
0:23:46 > 0:23:49Tell me about the tour. You are all around the country at the moment.
0:23:49 > 0:23:52Yeah, so it's a 130-date tour, it keeps on being extended.
0:23:52 > 0:23:54Originally it was meant to be quite a small tour.
0:23:54 > 0:23:58Yeah, essentially it was 30 to start off with and then just kept
0:23:58 > 0:24:03on going, kept on going and then it finishes at the end of the year.
0:24:03 > 0:24:06And I've... It's just mad.
0:24:06 > 0:24:10- I just can't believe people keep buying tickets.- Are you shocked?
0:24:10 > 0:24:15It so great. Honestly, I just can't believe there's so many people.
0:24:15 > 0:24:17Do you think it's off the back of the success of I'm A Celebrity?
0:24:17 > 0:24:20Yeah. And it's absolutely fine.
0:24:20 > 0:24:23What's wonderful is the demographic is so wide.
0:24:23 > 0:24:25I wrongly expected it was just going to be
0:24:25 > 0:24:29groups of 16-year-old girls who are just like, "Bahhhh!"
0:24:29 > 0:24:32But it was actually just, like, it's a good bunch.
0:24:32 > 0:24:34You have groups of lads, loads of couples,
0:24:34 > 0:24:37- old people who are hanging out. - Having a good time.
0:24:37 > 0:24:40Having a good old time, you know?
0:24:40 > 0:24:44It's a really mixed bunch and the show is so big and stupid.
0:24:44 > 0:24:48Like, my shows are really massive.
0:24:48 > 0:24:53They're really fun and I have a big live music thing at the end
0:24:53 > 0:24:54and I crowd surf.
0:24:54 > 0:25:00- You crowd surf?!- I have a confetti cannon, it's really fun.
0:25:00 > 0:25:04And is it scripted or do you have to come up with this stuff in advance?
0:25:04 > 0:25:08How do you bring the shows together? Because obviously confetti cannons
0:25:08 > 0:25:11and crowd surfing doesn't happen just willy-nilly.
0:25:11 > 0:25:15Yeah, I know the stuff that I'm probably going to do
0:25:15 > 0:25:17and then I work around it.
0:25:17 > 0:25:20So I'll have bits that I know I'm going to talk to the
0:25:20 > 0:25:25audience in this bit and then, obviously doing 130 dates,
0:25:25 > 0:25:27you can't just do the same thing every night.
0:25:27 > 0:25:29You've got to keep it interesting for yourself.
0:25:29 > 0:25:32You know, it'd be like cooking this same pho every
0:25:32 > 0:25:37- day for the rest of your life. - You go to Vietnam and they say pho.
0:25:37 > 0:25:41I know. It's like when they make you say, "Choritho". I can't just...
0:25:41 > 0:25:47- I just want to say chorizo.- Yeah. I used to sell chorizo.- Did you?
0:25:47 > 0:25:48Did you have to say, "Choritho"?
0:25:48 > 0:25:50See, I used to work at Borough Market
0:25:50 > 0:25:56and I used to sell Parmesan cheese and chorizo and Parma ham
0:25:56 > 0:26:01and I can tell you right now, I think I am the only professional
0:26:01 > 0:26:03comedian who can cut Parmesan professionally.
0:26:03 > 0:26:06I feel like that's something should have prepared for.
0:26:06 > 0:26:09"And here's the giant block of Parmesan cheese."
0:26:09 > 0:26:14- Technically you don't cut it, you tease it apart, guys.- Hello. Hello!
0:26:14 > 0:26:16Thank you very much!
0:26:16 > 0:26:20My dad used to own a cheese shop and so...
0:26:20 > 0:26:26I did a short course in cheese to be able to work in his cheese shop.
0:26:26 > 0:26:27I didn't go to university,
0:26:27 > 0:26:29so that technically is my highest form of education.
0:26:29 > 0:26:32- OK. In a cheese shop. - Just cheese.- Can't go wrong.
0:26:32 > 0:26:37- A debris? De... A brie-eh? A brie-eh.- A brie-eh, OK.
0:26:37 > 0:26:42As in BA. Never mind. That will not be included in the tour.
0:26:42 > 0:26:45We'll do the puns later.
0:26:45 > 0:26:48This is what you can expect on your fantastic tour.
0:26:48 > 0:26:52Yeah, I used to work in my dad's, when I first started comedy,
0:26:52 > 0:26:57I would travel down to his shop, it's called Cheese Box,
0:26:57 > 0:27:00and I used to work there on Saturdays
0:27:00 > 0:27:04- and then he'd just give me loads of cheese to take back to London. - Fantastic.
0:27:04 > 0:27:06I was doing stand-up comedy to start, on the open-mic circuit
0:27:06 > 0:27:13and stuff and I had no money, like, no money but loads of cheese.
0:27:13 > 0:27:14So much cheese, so throughout the day,
0:27:14 > 0:27:20I would just eat cheese for, like, breakfast, lunch and dinner.
0:27:20 > 0:27:25- And it was horrific.- OK. So when did it go from cheese to ham?
0:27:25 > 0:27:28Was that a quick succession or was it just a natural one?
0:27:28 > 0:27:31When I got a bit of money, I started...
0:27:31 > 0:27:32Reaching the heights of ham.
0:27:32 > 0:27:36I started buying packets of ham and the rest is history.
0:27:36 > 0:27:39Well, back to our Vietnamese situation here,
0:27:39 > 0:27:41I've added some bone marrow to our stock,
0:27:41 > 0:27:44alongside those toasted spices, so it's going to cook out
0:27:44 > 0:27:46and it actually cooks quite quickly in this method.
0:27:46 > 0:27:49The bone marrow, you're getting all that lovely richness in the centre
0:27:49 > 0:27:52and that's exactly what we've got here. It actually helps to almost
0:27:52 > 0:27:54change the texture of the soup, there's a thickness that you get from it.
0:27:54 > 0:27:56So we have that ready to go.
0:27:56 > 0:28:00I have my lovely steak. This is a little bit of those ones that
0:28:00 > 0:28:03people get peculiar about, but with your steak, you're going to slice
0:28:03 > 0:28:07it really thinly so that it cooks with the broth poured over the top.
0:28:07 > 0:28:10So really tasty. We have some rice noodles which we've cooked up
0:28:10 > 0:28:14and it's basically all an assembly job when it comes together.
0:28:14 > 0:28:17So I'm going to ask you a little bit about the show you did with
0:28:17 > 0:28:21Nicole Scherzinger, because that's quite an experience.
0:28:21 > 0:28:23- She's a little bit famous. - She's just a little bit famous.
0:28:23 > 0:28:27She was wonderful. This was a while ago now. This was probably...
0:28:27 > 0:28:31- a year and a half ago, and it was a show called Bring The Noise on Sky.- OK.
0:28:31 > 0:28:35It was really good. I'm obviously not good enough to come back for a second season,
0:28:35 > 0:28:38but it was good. And she was lovely.
0:28:38 > 0:28:41It's so weird hanging out with someone that famous.
0:28:41 > 0:28:45Is she lovely and down-to-earth and all the things you want her to be?
0:28:45 > 0:28:46So nice. It's just great.
0:28:46 > 0:28:50I've got Nicole Scherzinger's number and every now and again, I text her
0:28:50 > 0:28:53- and I'm like, "Hey, how's it going?" - Does she text you back?
0:28:53 > 0:28:57- It takes her a while.- That was a bit of a slow response there.
0:28:57 > 0:28:59She does eventually. Sometimes I'm like, "Hey, do you want to join me?
0:28:59 > 0:29:02"Let's have some ham." You know, whatever.
0:29:02 > 0:29:05Now, I hear you are writing a book at the moment.
0:29:05 > 0:29:07So, tell me a little bit about that process.
0:29:07 > 0:29:09It comes out next year and it's been really interesting.
0:29:09 > 0:29:11I'm sort of about halfway through it
0:29:11 > 0:29:15and it's a new discipline for me. So it's been really interesting.
0:29:15 > 0:29:19I never went to university and so all I know is cheese.
0:29:19 > 0:29:23And so just sitting there with the computer and doing it
0:29:23 > 0:29:25has been such an interesting process
0:29:25 > 0:29:27because I'm used to creating comedy through
0:29:27 > 0:29:29going to comedy clubs every single night
0:29:29 > 0:29:32and just going and forming your show, bit by bit,
0:29:32 > 0:29:35cutting it, editing it, adding to it. Blah blah blah.
0:29:35 > 0:29:37- But this is just - sit there, do it. - Have you found a routine?
0:29:37 > 0:29:40Is there anything you do to kind of get yourself in the mood and...
0:29:40 > 0:29:43- It's...- Like candles lit, maybe? A scented candle or two?
0:29:43 > 0:29:45A sexy situation with myself.
0:29:45 > 0:29:50I just... I just sort of go to a cafe, a different cafe every day.
0:29:50 > 0:29:51- OK.- I'm a big fan of cafes.
0:29:51 > 0:29:54Do they recognise you when you are coming in now and writing,
0:29:54 > 0:29:56writing your wares?
0:29:56 > 0:29:59It's weird. People do recognise me but it's...
0:29:59 > 0:30:02But I'm not so famous that people are, like, "Oh! You!"
0:30:02 > 0:30:05Like, people just tend to look at me
0:30:05 > 0:30:07and be, like, did I go to school with him?
0:30:07 > 0:30:10- OK.- That's the level of fame. - OK. Fair enough. Fair enough.
0:30:10 > 0:30:14You do have a new show coming out on Comedy Central.
0:30:14 > 0:30:16Tell me a little bit about that.
0:30:16 > 0:30:21- It's called Joel And Nish Versus The World.- OK.
0:30:21 > 0:30:25And, basically, my friend Nish Kumar, who is a wonderful comedian.
0:30:25 > 0:30:26Right.
0:30:26 > 0:30:28We went to all the
0:30:28 > 0:30:29fittest tribes in the entire world
0:30:29 > 0:30:31and tried to keep up with them for a week.
0:30:31 > 0:30:35- OK!- It was the most insane experience ever.
0:30:35 > 0:30:38- It was...- That's got to be intense. - Oh, it was crazy.
0:30:38 > 0:30:42We went to, like, Mexico, Philippines, China, Brazil.
0:30:42 > 0:30:45Mongolia was very interesting. And...
0:30:45 > 0:30:49What was the most interesting aspect of the lifestyles you came across?
0:30:49 > 0:30:51It was just so remote.
0:30:51 > 0:30:52Not having phone signal.
0:30:52 > 0:30:55That's probably one of the most interesting things.
0:30:55 > 0:30:59It's just fascinating, beautiful, amazing people that are so happy
0:30:59 > 0:31:02with having so little
0:31:02 > 0:31:06because they just don't want for anything else.
0:31:06 > 0:31:10I did, like, a 32-mile ultramarathon in Mexico.
0:31:10 > 0:31:13- OK. Did you survive?- Barely.
0:31:13 > 0:31:16I ran eight of it in sandals because they run in these
0:31:16 > 0:31:19- sort of amazing sandals that they make out of car tyres.- Right.
0:31:19 > 0:31:25And I did that. I got to mile 25 and I just could not stop crying.
0:31:25 > 0:31:27Tears of joy or adulation?
0:31:27 > 0:31:30It was the hardest thing I've ever done.
0:31:30 > 0:31:33I just couldn't stop crying. And Nish couldn't stop laughing.
0:31:33 > 0:31:38And I was just crying. Running and crying. Running and crying.
0:31:38 > 0:31:42And Nish would just, like, remind me about things
0:31:42 > 0:31:44and I just kept on crying and he sort of calmed me down.
0:31:44 > 0:31:45You got through it.
0:31:45 > 0:31:48"You're going to be fine, Joel. You're going to be fine."
0:31:48 > 0:31:51And I was, like, "Can we talk about stuff back home?" You know.
0:31:51 > 0:31:53- Just normal stuff.- Just a reminder. - Just take my mind off this.
0:31:53 > 0:31:56He was, like, "Joel, you're doing the Hammersmith Apollo."
0:31:56 > 0:31:58"I'm doing the Hammersmith Apollo!"
0:31:58 > 0:32:00- That looks easy after doing that. - Oh, it was amazing.
0:32:00 > 0:32:03- Wonderful.- I had so many amazing experiences.
0:32:03 > 0:32:04Look, we have served this up.
0:32:04 > 0:32:07This is a lovely beef pho with bone marrow on the side
0:32:07 > 0:32:10and you can go at it. I'll give you a fork, as well, to go at it.
0:32:10 > 0:32:12Bone marrow on the side? There's a bone on the side, mate!
0:32:12 > 0:32:16Just a subtle element of the dish on the side. Lots of herbs.
0:32:16 > 0:32:19We've poured over that really steaming hot stock
0:32:19 > 0:32:21and it partially cooks the meat, as well,
0:32:21 > 0:32:23so it's still nice and rare. Really tender.
0:32:23 > 0:32:25A little squeeze of lime juice over there
0:32:25 > 0:32:27and I actually added some fish sauce, as well.
0:32:27 > 0:32:29So, it's got that saltiness.
0:32:29 > 0:32:32- Haddock?- Not haddock. We're OK. - Do you get this out?
0:32:32 > 0:32:34You have to get in there with the spoon.
0:32:34 > 0:32:36- But that's really great flavour in there.- Oh, really?
0:32:36 > 0:32:38Tell me, what do you think of the soup?
0:32:38 > 0:32:41- Should I have gone with this end? - Probably would be the easiest way to go in.
0:32:41 > 0:32:43- I'm going in, guys, I'm going in. - I'm impressed.
0:32:43 > 0:32:45- I feel I'm doing surgery.- Yeah.
0:32:45 > 0:32:49I'm going to push it through the other end.
0:32:49 > 0:32:54- This is the gift I've given to you on Saturday Kitchen.- There it goes.
0:32:54 > 0:32:56- Guys!- Make it a little bit more appetising!
0:32:56 > 0:32:59- You're doing it all wrong, Joel. Stop!- I'm sorry.
0:32:59 > 0:33:01- I'm ruining your wonderful dish. - Moving swiftly on.
0:33:01 > 0:33:04What will I be making for Joel at the end of the show?
0:33:04 > 0:33:08Food Heaven, which is going to be ham and cheese waffles. Stop it!
0:33:08 > 0:33:10Delicious! Delicious!
0:33:10 > 0:33:13I'll make a waffle batter with ham, Cheddar,
0:33:13 > 0:33:16and flour and cook in a waffle iron and serve them
0:33:16 > 0:33:19with hollandaise sauce and poached egg and wilted spinach.
0:33:19 > 0:33:21Or it could be his Food Hell,
0:33:21 > 0:33:23which I feel like that's kind of where we're at right now.
0:33:23 > 0:33:25It's smoked haddock with mustard and dill sauce.
0:33:25 > 0:33:28I'll simmer smoked haddock in milk and a bay leaf.
0:33:28 > 0:33:31I'll make a sauce with mustard, creme fraiche, and garlic
0:33:31 > 0:33:33and serve with a baby roast potato and shaved fennel salad.
0:33:33 > 0:33:36We'll find out at the end of the show which one you're getting.
0:33:36 > 0:33:39Now, it's time to look back on a classic episode of Keith Floyd.
0:33:39 > 0:33:42He's in Provence getting a culinary masterclass
0:33:42 > 0:33:43from his all-time food hero.
0:33:57 > 0:34:00Ah. And here's one of me again, dressed as a custard tart.
0:34:00 > 0:34:03But, seriously, I'm on a pilgrimage, actually.
0:34:03 > 0:34:06Coming back to Saint Saturnin Les Apt and the restaurant St Hubert,
0:34:06 > 0:34:07a place which inspired me
0:34:07 > 0:34:11with its good cooking many more years ago than I care to remember.
0:34:13 > 0:34:15It's very difficult for me to sit at a table and talk to you.
0:34:15 > 0:34:18You've watched some of my programmes before.
0:34:18 > 0:34:20Some of you have never seen me before.
0:34:20 > 0:34:23Some of you think I'm an arrogant twit, and you don't like me, and all the rest of it.
0:34:23 > 0:34:25I'm going to let you into a secret.
0:34:25 > 0:34:28The only reason I'm sitting here is because, once,
0:34:28 > 0:34:32nearly 20 years ago, I met a man who profoundly influenced my life.
0:34:32 > 0:34:36He was a local lad, actually. Simple chap, never really went to school.
0:34:36 > 0:34:37Left when he was 15.
0:34:37 > 0:34:39Took over a cafe which he couldn't really afford.
0:34:39 > 0:34:41It was full of rough drunks.
0:34:41 > 0:34:43Sometimes people burst in with shotguns.
0:34:43 > 0:34:45And all sorts of things, bizarre things happened
0:34:45 > 0:34:47while he served them great bowls of steaming Provencal soup
0:34:47 > 0:34:49and crude bread and litres of rough wine.
0:34:49 > 0:34:53Anyway, 20 years later, he's cooking some of the finest food.
0:34:53 > 0:34:55You won't find him in the Michelin Guide.
0:34:55 > 0:34:58His name isn't Paul Bocuse, or the Roux brothers.
0:34:58 > 0:35:00He's called Claude Arnaud.
0:35:00 > 0:35:02He's a simple man who cooks brilliant food.
0:35:02 > 0:35:05He's my hero. That's why I'm here in Provence.
0:35:06 > 0:35:10And do you know, there's absolutely nothing magic about cooking.
0:35:10 > 0:35:13Good cooking comes from years of learning and of dedication
0:35:13 > 0:35:15and of discipline.
0:35:15 > 0:35:16When I started cooking 20 years ago,
0:35:16 > 0:35:19what I know now is, I'd have given my right arm
0:35:19 > 0:35:21to have worked under a man like Claude.
0:35:21 > 0:35:23He's very strict, I know,
0:35:23 > 0:35:25but he's a perfectionist and he drives these blokes,
0:35:25 > 0:35:27but not only is he harsh on them,
0:35:27 > 0:35:30he fills them with enthusiasm and dedication.
0:35:30 > 0:35:31Look at that, for example.
0:35:33 > 0:35:35Cooking under a guy like this makes me a little nervous,
0:35:35 > 0:35:39and there's some blinking canaries twittering away in the background,
0:35:39 > 0:35:42not to mention the director twittering quite a bit, as well.
0:35:42 > 0:35:44So, we've already started making this wonderful dish
0:35:44 > 0:35:48which Claude has explained to me, is a very white chicken breast,
0:35:48 > 0:35:50fried very gently in butter
0:35:50 > 0:35:53and then served with a curious beetroot sauce.
0:35:53 > 0:35:55And to save camera time,
0:35:55 > 0:35:58we've already cooked that for about four minutes on each side,
0:35:58 > 0:36:02very gently, so it hasn't taken too much colour and hasn't dried up.
0:36:02 > 0:36:04That's very important. And I put it on there.
0:36:04 > 0:36:07THEY SPEAK FRENCH
0:36:07 > 0:36:09I cover that.
0:36:09 > 0:36:12That's very important, so it doesn't dry, he tells me, while...
0:36:12 > 0:36:14A little bit of this.
0:36:14 > 0:36:18I've got to lift off a bit of the grease.
0:36:18 > 0:36:22C'est chaud. It takes two to tango. We've never worked together before.
0:36:22 > 0:36:24I've always been a customer here.
0:36:24 > 0:36:27- We take a little bit of... C'est bon?- C'est bon.
0:36:27 > 0:36:30Take away a little bit of the fat.
0:36:30 > 0:36:34And a little bit of shallots like that. Shallots...
0:36:34 > 0:36:37which I let just soften.
0:36:37 > 0:36:39Is that right?
0:36:39 > 0:36:42CLAUDE SPEAKS FRENCH
0:36:42 > 0:36:44OK.
0:36:45 > 0:36:48I'll leave them there for about 30 seconds or so to soften.
0:36:48 > 0:36:52And I've got to put nearly a glass of white wine in.
0:36:52 > 0:36:54OK.
0:36:54 > 0:36:57And let that, I think, reduce a little.
0:36:57 > 0:37:00Let that bubble down for a second or two.
0:37:00 > 0:37:03We might as well just have a little glass while that's reducing...
0:37:03 > 0:37:05cos, as you know,
0:37:05 > 0:37:08what I really enjoy doing is wittering on, chattering, drinking,
0:37:08 > 0:37:10and actually, to really have to do this...
0:37:10 > 0:37:14is a bit worrying. Right. That's nearly ready now.
0:37:14 > 0:37:16- C'est bon?- Non, non.
0:37:16 > 0:37:19I've still got to leave it a little bit longer.
0:37:19 > 0:37:21What shall we do? I'll ask the director.
0:37:21 > 0:37:25What shall we do now while I'm just waiting for that to evaporate a bit?
0:37:25 > 0:37:29- Walk out of shot would be a good idea.- I'm going to walk out of shot.
0:37:29 > 0:37:31CLAUDE SPEAKS FRENCH
0:37:31 > 0:37:34We've reduced the shallots in the white wine.
0:37:34 > 0:37:37And then we put the creme fraiche in, the fresh cream,
0:37:37 > 0:37:41and we just let that reduce a little tiny bit on this very hot stove.
0:37:41 > 0:37:44Salt and pepper. Stay there, Clive. I'll get the salt and pepper.
0:37:44 > 0:37:45I forgot that.
0:37:47 > 0:37:48Little bit of salt.
0:37:48 > 0:37:50A grind or two of pepper...
0:37:50 > 0:37:52like that.
0:37:52 > 0:37:56I tell you what, it's about 102 degrees outside in the shade,
0:37:56 > 0:37:59it really is. This is July, in the middle of Provence.
0:37:59 > 0:38:02It's damned hot and it's unbelievable in here.
0:38:02 > 0:38:04I reckon it's about 130.
0:38:04 > 0:38:08There's a tip for all of you who are making cream sauces at any time.
0:38:08 > 0:38:11As soon as the cream sticks onto the edge of the spoon like that,
0:38:11 > 0:38:13it's ready. OK?
0:38:14 > 0:38:16Now I put in...
0:38:16 > 0:38:18He's a bit hard, actually, this guy.
0:38:20 > 0:38:22- Like that?- C'est bon.
0:38:22 > 0:38:25This is beetroot, cooked beetroot, mashed with butter.
0:38:25 > 0:38:28OK. And look how lovely... it turns into this
0:38:28 > 0:38:33lovely purple sauce. I'm not going to take this pastry...
0:38:33 > 0:38:35CLAUDE SPEAKS FRENCH
0:38:35 > 0:38:37Oh, I was cooking it too fast.
0:38:37 > 0:38:39So that's ready.
0:38:39 > 0:38:42THEY SPEAK FRENCH
0:38:44 > 0:38:47I'm glad I'm a television presenter and not an apprentice.
0:38:47 > 0:38:51There's another important thing we've just taken, you see.
0:38:51 > 0:38:54The little bit of juice that, by covering it, has been saved
0:38:54 > 0:38:57gets poured into there just to enrich the dish.
0:38:57 > 0:39:03That's just the sort of detail that we don't do in England, do we?
0:39:03 > 0:39:06And then I sieve this through
0:39:06 > 0:39:09because we're going to put the chicken
0:39:09 > 0:39:12on top of this beautiful sauce.
0:39:12 > 0:39:14C'est bon?
0:39:16 > 0:39:19Like this.
0:39:19 > 0:39:20- Non, non.- No? Oh!
0:39:23 > 0:39:25I'll put this over here.
0:39:25 > 0:39:27You'll have to follow me around, Clive.
0:39:27 > 0:39:31I'm actually getting a proper lesson here. OK.
0:39:31 > 0:39:32Ah, bon.
0:39:36 > 0:39:37Now what have I got to do?
0:39:37 > 0:39:40- Cut it like that?- OK.
0:39:40 > 0:39:43CLAUDE SPEAKS FRENCH
0:39:44 > 0:39:47I see. Right. I've got to slice it like this
0:39:47 > 0:39:50and then put it back together again.
0:39:53 > 0:39:56Notice we're both wearing plasters today, Claude and I.
0:39:57 > 0:39:59That's how close we are.
0:39:59 > 0:40:02In fact, culinary-wise, we're miles apart.
0:40:02 > 0:40:03He's streets ahead of me.
0:40:03 > 0:40:06I've never admitted that on any programme I've done before.
0:40:06 > 0:40:08CLAUDE SPEAKS FRENCH
0:40:08 > 0:40:10OK.
0:40:10 > 0:40:14Put the garniture on...the garnish on,
0:40:14 > 0:40:17which is very thin slices...
0:40:17 > 0:40:20of tomato and courgettes,
0:40:20 > 0:40:22baked in olive oil, onions and herbs de Provence.
0:40:22 > 0:40:25And then I put a few little bits of...
0:40:25 > 0:40:29Little bit of julienne of carrot which has been lightly cooked.
0:40:31 > 0:40:34And little haricots verts, little green beans...
0:40:34 > 0:40:35like that.
0:40:40 > 0:40:43- C'est bon.- He says bon. It's OK.
0:40:43 > 0:40:45I found it a bit difficult.
0:40:45 > 0:40:47He's a bit exigeant, as we say.
0:40:47 > 0:40:49CLAUDE SPEAKS FRENCH
0:40:52 > 0:40:54I could have put a little julienne of...
0:40:54 > 0:40:57That's very thin strips of beetroot over it, to make it really superb.
0:40:57 > 0:41:00He says, "What do you expect from someone like you
0:41:00 > 0:41:02"who makes television programmes?"
0:41:02 > 0:41:06- Bon. Claude, merci beaucoup. - Chin-chin.- Chin-chin.
0:41:11 > 0:41:13They don't make them like that any more
0:41:13 > 0:41:15and there is another brilliant film from Keith Floyd next week.
0:41:15 > 0:41:18Still to come - Nigella Lawson is making a delicious dessert
0:41:18 > 0:41:21and serves up an apricot and almond cake,
0:41:21 > 0:41:24glazed with apricot jam and sprinkled with pistachio nuts.
0:41:24 > 0:41:26And there's no omelette challenge. Instead, the chefs will be
0:41:26 > 0:41:30competing to make the best cocktail in one minute, judged by Joel.
0:41:30 > 0:41:32A better man for the job.
0:41:32 > 0:41:34And can Galton or Freddie MEASURE up to the task
0:41:34 > 0:41:36and give it their best SHOT
0:41:36 > 0:41:38to make a summer tipple,
0:41:38 > 0:41:42or will it taste so POUR that we'll have to SLING them down the sink?
0:41:42 > 0:41:44Their attempts DASHED...
0:41:44 > 0:41:45GROANS
0:41:45 > 0:41:47I know - and CRUSHED. I'm sorry.
0:41:47 > 0:41:50I'm sorry. Will Joel get his Food Heaven -
0:41:50 > 0:41:52cheese and ham waffles and hollandaise sauce -
0:41:52 > 0:41:55or Food Hell - poached smoked haddock with a mustard
0:41:55 > 0:41:57and dill sauce? As we're not live today,
0:41:57 > 0:42:00we're letting fate decide at the end of the show.
0:42:00 > 0:42:01Right, on with the cooking,
0:42:01 > 0:42:03so, Galton, what are you going to be making?
0:42:03 > 0:42:05- We're going to deal with this, the halibut.- Yep.
0:42:05 > 0:42:08And we're going to cook that in beurre noisette, which is there.
0:42:08 > 0:42:11- Lovely.- Serve it with this. This is my favourite jewel
0:42:11 > 0:42:14- of this time of year. - And you say it slightly different.
0:42:14 > 0:42:16It's a controversial one. How do you pronounce it?
0:42:16 > 0:42:20- I would call it SAMPH-ire. - SAMPH-ire? OK.
0:42:20 > 0:42:22A lot of people say sam-PHIRE.
0:42:22 > 0:42:24Well, people up north and people from Ireland
0:42:24 > 0:42:26and people from Scotland and Wales
0:42:26 > 0:42:29- and probably everywhere else call it sam-PHIRE.- OK.
0:42:29 > 0:42:30But people who REALLY know...
0:42:30 > 0:42:33- From the east coast.- ..call it SAMPH-ire.- Right, fair enough.
0:42:33 > 0:42:36- That's me told!- There you are.
0:42:36 > 0:42:37So, this dish.
0:42:37 > 0:42:40Tell me a little bit about where the inspiration comes form.
0:42:40 > 0:42:42Being on the coast...
0:42:42 > 0:42:47and we try and use sustainable and seasonal fish all the time,
0:42:47 > 0:42:50this is a dish we use at the restaurant
0:42:50 > 0:42:53- and at the fish and chip shop as well.- OK.
0:42:53 > 0:42:57So, it's so versatile and flexible.
0:42:57 > 0:42:59You could, if you wanted to,
0:42:59 > 0:43:01do what Freddie did and serve it with cauliflower,
0:43:01 > 0:43:03or something like that.
0:43:03 > 0:43:05It's just a slightly different method of cooking
0:43:05 > 0:43:07a piece of halibut,
0:43:07 > 0:43:09which is gently cooking it in a lot of butter.
0:43:09 > 0:43:12In fact, there's an awful lot of butter in this recipe.
0:43:12 > 0:43:13I was going to say, as an Irishman,
0:43:13 > 0:43:16I'm very happy with the amount of butter that's
0:43:16 > 0:43:18- on our counter here today. - Yeah. There is.
0:43:18 > 0:43:21So it's a beurre noisette you're actually cooking the fish in?
0:43:21 > 0:43:22Yeah. That's right.
0:43:22 > 0:43:25Simple. So, tell me a little bit about the writing you're doing.
0:43:25 > 0:43:27You've got a book coming down the line?
0:43:27 > 0:43:31Yeah. To be fair, Donal, I'm not the sharpest knife in the drawer
0:43:31 > 0:43:33- but I actually...- Hey.
0:43:33 > 0:43:35I've done a book,
0:43:35 > 0:43:37which I'm really proud of now.
0:43:37 > 0:43:39I had sort of said I wouldn't do a book again,
0:43:39 > 0:43:41because they're so hard work,
0:43:41 > 0:43:43and you guys will all vouch for this,
0:43:43 > 0:43:47and I end up having to read it about 20 times to make sure
0:43:47 > 0:43:49- there's no mistakes in it.- OK.
0:43:49 > 0:43:51- So, anyway... - What's the title of the book?
0:43:51 > 0:43:53- It's called Hook, Line And Sinker. - There you go.
0:43:53 > 0:43:55- So it's a book on fish.- OK.
0:43:55 > 0:43:56And I'm proud of it
0:43:56 > 0:43:59cos it's eclectic and quite different.
0:43:59 > 0:44:02The recipes featured in the book are all from either Morston
0:44:02 > 0:44:06- or from No 1 in Cromer, the chip shop.- OK.
0:44:06 > 0:44:11- And they work.- It always helps, with a cook book!
0:44:11 > 0:44:12Is it a bit of a celebration?
0:44:12 > 0:44:14Because you're 25 years in business.
0:44:14 > 0:44:17That's a great shout. It is.
0:44:17 > 0:44:18It is.
0:44:18 > 0:44:21- We started off in 1992... - My goodness.
0:44:21 > 0:44:24..my wife and I, and bought this hall in Norfolk
0:44:24 > 0:44:26and sold everything to buy it,
0:44:26 > 0:44:27and all that sort of thing.
0:44:27 > 0:44:3125 years later, and 18 years one-star Michelin...
0:44:31 > 0:44:33- As you do.- As you do.
0:44:33 > 0:44:36And Tracy your wife has stuck with you the entire time.
0:44:36 > 0:44:38Well, she has done well.
0:44:38 > 0:44:41Actually, I've done well.
0:44:41 > 0:44:43Nicely saved, nicely saved!
0:44:44 > 0:44:46No, we work well as a team
0:44:46 > 0:44:49and we've now got a good, dedicated staff there
0:44:49 > 0:44:51and brilliant chefs in the kitchen
0:44:51 > 0:44:53and brilliant out front,
0:44:53 > 0:44:54- and it works beautifully.- OK.
0:44:54 > 0:44:57So, tell me a little bit about this potato mixture,
0:44:57 > 0:44:59- because you're using lavender.- Yeah.
0:44:59 > 0:45:03- Most people would think...- I've got to tell you a story about this. - It's an interesting one. Go one.
0:45:03 > 0:45:07The gardeners at Morston trim up the lavender, and masses of it.
0:45:07 > 0:45:09- But don't go mad. - Don't go mad, so a little pinch.
0:45:09 > 0:45:14- A little bit like that.- OK. - And so, we use...
0:45:14 > 0:45:17I'll use it, and I was doing some potatoes to something,
0:45:17 > 0:45:19and I put it in, and I thought, "Actually, in moderation,
0:45:19 > 0:45:22"like most things, that works. That works quite well."
0:45:22 > 0:45:25So, all you do is you put your new potatoes
0:45:25 > 0:45:28in a piece of foil like so. Some garlic, some lavender,
0:45:28 > 0:45:32or you could use rosemary or something like that. And olive oil.
0:45:32 > 0:45:36Put it in there. Watch it. Otherwise you'll end up with burnt potatoes.
0:45:36 > 0:45:37Never good.
0:45:37 > 0:45:40And put it on the barbecue and cook the potatoes like that.
0:45:40 > 0:45:43- I think the flavour is great. - So I stick this into the oven.
0:45:43 > 0:45:44How long would you put it in for?
0:45:44 > 0:45:47Well, if you're doing it on a barbecue, then you put it in
0:45:47 > 0:45:51and keep an eye on it, and it probably about takes half an hour.
0:45:51 > 0:45:53By continuously turning them.
0:45:53 > 0:45:57- Right. And even with the foil, you do need to keep...? - Yeah, and then open it up.- OK.
0:45:57 > 0:46:00- Lovely.- Now, sauce.
0:46:00 > 0:46:02- So, with the champagne sauce... - Champagne sauce.
0:46:02 > 0:46:06So we have the shallot finely sliced.
0:46:06 > 0:46:10We have mushrooms, carrots, your garlic in there as well.
0:46:10 > 0:46:13Now we add fish stock. You could use chicken stock if you wanted to.
0:46:13 > 0:46:15Or you could use vegetable stock.
0:46:15 > 0:46:17So, obviously, you're close to the coast, and you're
0:46:17 > 0:46:21working in the restaurant, but do you get a chance to go out fishing? Is that... Is it a pastime?
0:46:21 > 0:46:25I am Captain Blackest and the worst fisherman on the North Norfolk coast.
0:46:25 > 0:46:28OK. How has that happened?
0:46:28 > 0:46:32Well, because I've tried so many times to catch fish.
0:46:32 > 0:46:36- And it doesn't really happen. I did hook into a load of mackerel one time.- OK.
0:46:36 > 0:46:40But then... But then... Yeah, I did hook into a load of them.
0:46:40 > 0:46:42What other fish could you use apart from halibut?
0:46:42 > 0:46:46I would say... I do this one with a sort of a T-bone of plaice,
0:46:46 > 0:46:50- large plaice.- OK.- Or meaty fish, hake would work.- Yeah.
0:46:50 > 0:46:53The beauty of this is that it doesn't break down too much,
0:46:53 > 0:46:55unless you've got your butter too hot.
0:46:55 > 0:46:59- So the beurre noisette... Noisette. - Beurre noisette.- Beurre noisette.
0:46:59 > 0:47:02That's just butter cooked for a long time?
0:47:02 > 0:47:05It's butter cooked, it goes to a nut-brown colour.
0:47:05 > 0:47:08And, yes, you don't want to take it any further than that,
0:47:08 > 0:47:13- otherwise you get beurre noir.- Which is just burnt butter.- Which looks like...
0:47:13 > 0:47:16- This is looking like... No, maybe it's not.- No, it looks good.
0:47:16 > 0:47:18I don't want to deep fry the fish.
0:47:18 > 0:47:21While you crack on with that, I'll remind you that
0:47:21 > 0:47:24if you'd like to try any of Galton's, or any of our studio, recipes
0:47:24 > 0:47:26today, then visit our website...
0:47:29 > 0:47:31- Is it OK, is it looking good? - That's all right.
0:47:31 > 0:47:33- OK.- I'll just leave it like that for the moment. Off the heat.
0:47:33 > 0:47:36And then I'm going to baste it. Actually, Donal, you can do that.
0:47:36 > 0:47:40- I can do that.- I do like somebody doing something.
0:47:40 > 0:47:42Put a few spoons over the fish,
0:47:42 > 0:47:45- but not massive, and keep basting it.- OK.
0:47:45 > 0:47:48Right, so this sauce has to reduce.
0:47:48 > 0:47:50OK? Now, this is the bit which I like.
0:47:50 > 0:47:52Unlike what you said earlier on, Freddie,
0:47:52 > 0:47:55where you're not too keen on wine. I'm the opposite end of that one.
0:47:55 > 0:47:57LAUGHTER
0:47:57 > 0:48:01It's taken years of drinking constantly...
0:48:01 > 0:48:05- To get to that expert level. - No, it's part of my job.
0:48:05 > 0:48:08So the cocktail challenge would be a little bit interesting.
0:48:08 > 0:48:11I'm looking forward to the cocktail challenge, I really am.
0:48:11 > 0:48:13- Joel, you'll have your work cut out for you.- I can't wait.
0:48:13 > 0:48:15So, champagne straight into the sauce, then?
0:48:15 > 0:48:19Champagne straight into there. You cook it out. Like so.
0:48:19 > 0:48:23- Could you use cava, Prosecco, if you didn't want to go the full level?- Of course you could.
0:48:23 > 0:48:27To be honest with you, at Morston, we use champagne.
0:48:27 > 0:48:30- At No 1, we use Prosecco. - Fair enough.
0:48:30 > 0:48:33- But I don't call it a champagne sauce there.- OK, fair enough.
0:48:33 > 0:48:37- Keep that basting. And then keep it on a gentle heat.- Lovely.
0:48:37 > 0:48:39So you're just slowly cooking it in the butter.
0:48:39 > 0:48:44I mean, we put that at work in an oven, a 50-degree oven,
0:48:44 > 0:48:48with a beurre noisette and just gently, gently cook it for about ten minutes.
0:48:48 > 0:48:50- So, right... - Tell me about the sauce.
0:48:50 > 0:48:52Now, you've got the champagne in there, it's fizzed
0:48:52 > 0:48:55- and bubbled, all those gorgeous things.- And now it's reduction.
0:48:55 > 0:48:58- OK.- Then we add a touch of cream. Reduce.
0:48:58 > 0:49:02So it's a light dish, then, for Saturday morning.
0:49:02 > 0:49:05- Lots of butter, lots of cream. - You aren't going to come to me
0:49:05 > 0:49:09and have something which is healthy and friendly, you're going
0:49:09 > 0:49:12- to come to me and get your hit of butter and cream.- There you go.
0:49:12 > 0:49:16- A nice little treat.- So, go with it, Joel, won't you?
0:49:16 > 0:49:19- It'll be absolutely fine. We'll consider it a cheat day. - It's a cheat day.
0:49:19 > 0:49:21- JOEL:- It's a cheat day. It's a butter and cream day.
0:49:21 > 0:49:24- GALTON:- A little bit of samphire.
0:49:24 > 0:49:26- You're quite into your healthy eating.- Yeah.
0:49:26 > 0:49:28Tell us a little bit about that.
0:49:28 > 0:49:32- I just sort of eat for fuel, really.- OK.
0:49:32 > 0:49:38I kind of have steak, ham, sweet potato. And that's basically it.
0:49:38 > 0:49:40That's basically all I eat.
0:49:40 > 0:49:43When I cook, I sort of cook in the morning,
0:49:43 > 0:49:45I'll cook lots of stuff and then just put it in little
0:49:45 > 0:49:48- lunchboxes and then eat it throughout the day.- That's very organised.
0:49:48 > 0:49:54I try my best. Otherwise you just end up going really unhealthy and then unhappy.
0:49:54 > 0:49:57- So I just try and eat well.- Sounds like you need a private chef.
0:49:57 > 0:49:59I do need a private chef.
0:49:59 > 0:50:02If any of you are available, that would be absolutely fantastic.
0:50:02 > 0:50:04Well, I don't know if they do food for fuel,
0:50:04 > 0:50:06but they certainly do good food on the go.
0:50:06 > 0:50:10This is an absolute pleasure, just to have people cook for me.
0:50:10 > 0:50:13This is why people love coming on Saturday Kitchen, it's just a treat.
0:50:13 > 0:50:16It's a dream. I love food, and I love being on television.
0:50:16 > 0:50:19There you go. All those things in one.
0:50:19 > 0:50:21We're nearly there. We're nearly there. All we're doing...
0:50:21 > 0:50:24I've just literally blanched the samphire in boiling,
0:50:24 > 0:50:28salted... Well, unsalted water, really, because there's a lot of salt content in...
0:50:28 > 0:50:31- What are you laughing at? - I'm not laughing at anything!
0:50:31 > 0:50:34- I've said nothing. - It's all right, you're all right.
0:50:34 > 0:50:37- So just a touch more butter, then. - Just a touch more butter.
0:50:37 > 0:50:41Samphire, it's an interesting ingredient, because people kind of...
0:50:41 > 0:50:44It's almost like a sea asparagus, but it's quite salty, isn't it?
0:50:44 > 0:50:48You've hit the nail on the head there. Really, as the asparagus season finishes,
0:50:48 > 0:50:50it heralds the start of the samphire.
0:50:50 > 0:50:52And round our way, you get...
0:50:52 > 0:50:56You can walk down to the marshes, you pick the samphire, which is
0:50:56 > 0:51:01beautiful at this time of year, and there's nothing really better.
0:51:01 > 0:51:02And is there anything you should think of
0:51:02 > 0:51:04when you're picking samphire?
0:51:04 > 0:51:09Well, you see, the locals will pick it by the root.
0:51:09 > 0:51:13But I suppose you should really cut it. If you so wish.
0:51:13 > 0:51:16- But look at these potatoes... - Fantastic, lovely colour on them.
0:51:16 > 0:51:18The reason I ask about the samphire is I'm just worried
0:51:18 > 0:51:21Joel will be down there, you know, picking some samphire by the beach.
0:51:21 > 0:51:24- I want to make sure you get the right thing, you know.- There again,
0:51:24 > 0:51:27there's a plethora of things you can use from the shore, which...
0:51:29 > 0:51:32And, you know, it's not foraging as such, but it's things that makes
0:51:32 > 0:51:36sense in season, the sea aster and things like that, and purslane.
0:51:36 > 0:51:40- All over our coast. And I love it. - But you do quite a bit of foraging.
0:51:40 > 0:51:44- You actually did a little film for Saturday Kitchen.- I did.- How did that go?
0:51:44 > 0:51:46Well, I think it went all right.
0:51:46 > 0:51:48I didn't make too many mess-ups or anything.
0:51:49 > 0:51:52Good information about a bit of foraging.
0:51:52 > 0:51:55You see, the fish is just, just cooked.
0:51:55 > 0:52:00Now, this is the piece de resistance. I taste the sauce.
0:52:00 > 0:52:04- So this is stepping this dish up. - This is stepping this dish up.
0:52:04 > 0:52:06- A little touch of caviar. - And we have some caviar.
0:52:06 > 0:52:11- Now you could use English caviar, which you get from Exmoor.- Mm-hm.
0:52:11 > 0:52:14Or you could go... Don't go for beluga or anything like that.
0:52:14 > 0:52:18You could use a sevruga or osetra, or something like that.
0:52:18 > 0:52:22Or a herring roe, or something...
0:52:22 > 0:52:25- Go on, get that in there.- It's...
0:52:25 > 0:52:28My wife is Swedish and it's all about the roe,
0:52:28 > 0:52:30all about those little touches.
0:52:30 > 0:52:33It's a little pop of saltiness, it's lovely.
0:52:33 > 0:52:36- Caviar is very expensive, right? - GALTON:- Caviar, it is.
0:52:36 > 0:52:39It adds an element to the dish.
0:52:39 > 0:52:41- JOEL:- It adds an element of less money in your pocket.
0:52:41 > 0:52:43LAUGHTER
0:52:43 > 0:52:46I sometimes like to serve it to my mother-in-law
0:52:46 > 0:52:49and the idea of that, it tries to impress her, but it doesn't.
0:52:49 > 0:52:52- I'm still always in the doghouse. - She doesn't get too excited about it.
0:52:52 > 0:52:54OK, Galton, remind us what you've just created.
0:52:54 > 0:52:58So that's halibut cooked in beurre noisette, barbecued potatoes of lavender,
0:52:58 > 0:53:00samphire, champagne, caviar sauce.
0:53:00 > 0:53:01Simple and delicious.
0:53:05 > 0:53:08OK, we're bringing the caviar over here.
0:53:09 > 0:53:13- That is probably the best thing out of the lot.- That's the best bit?
0:53:13 > 0:53:17- I don't think I've ever had caviar. - You're on Saturday Kitchen. - There you go.
0:53:17 > 0:53:20We talked about it being a treat.
0:53:20 > 0:53:24- Down it, down it!- Don't do that.
0:53:24 > 0:53:28OK, so tuck in, let us know what you think.
0:53:30 > 0:53:32Slightly different from the I'm A Celebrity dinners.
0:53:32 > 0:53:34This is wonderful stuff.
0:53:34 > 0:53:37I like it cooked in beurre noisette, it gives that lovely taste, doesn't it?
0:53:37 > 0:53:39You have to get the beurre noisette so it's right.
0:53:39 > 0:53:43You know, sometimes on television, I can go little bit too far.
0:53:43 > 0:53:47- But that's all right.- That's good. - That is delicious.- You like it?
0:53:47 > 0:53:50It's really good. I mean, it's got so much butter and cream in it.
0:53:50 > 0:53:52- It can't fail to be! - JOEL:- You can't go wrong.
0:53:52 > 0:53:56I'm bribing you with butter and cream.
0:53:56 > 0:53:59- It's so good.- Susie, wine...
0:53:59 > 0:54:03Well, I have to be honest here, I've gone completely classic because,
0:54:03 > 0:54:06Galton, give me a piece of halibut, which is my favourite fish,
0:54:06 > 0:54:11with a buttery champagne sauce and I can't resist white burgundy.
0:54:11 > 0:54:13So I've gone for white burgundy, but this is an Vire-Clesse
0:54:13 > 0:54:18and it's a Tesco Finest. It's £8.80.
0:54:18 > 0:54:22And what's really lovely about it is that it has the similar
0:54:22 > 0:54:26flavours to the sort of bigger names in Burgundy.
0:54:26 > 0:54:30You know, in an ideal world you'd have Puligny-Montrachet or Meursault,
0:54:30 > 0:54:33but if you go a little bit further south into the Macon, which is
0:54:33 > 0:54:36where this is from, you get similar flavours
0:54:36 > 0:54:38but it's just not as expensive.
0:54:38 > 0:54:40Those wines are, you know, hugely expensive.
0:54:40 > 0:54:43So it's a really great alternative.
0:54:43 > 0:54:45With wine, is it generally the more you spend, the better it is?
0:54:45 > 0:54:49- Or is that, like, kind of not the way it is?- As a general rule, yes.
0:54:49 > 0:54:52I mean, there's great value...
0:54:52 > 0:54:55I think there's a difference between value and cost with wine,
0:54:55 > 0:55:01and, you know, you can have a great value wine that is still not cheap.
0:55:01 > 0:55:04And I think something like this really offers value for money.
0:55:04 > 0:55:06But you could spend an awful lot more and still have value
0:55:06 > 0:55:08because it's a great experience.
0:55:08 > 0:55:11So then there are some wines that are just overpriced.
0:55:11 > 0:55:13But it's like everything in life.
0:55:13 > 0:55:16You've hit the nail on the head with this. I could sit and drink this...
0:55:18 > 0:55:22- ..well, quite easily.- We went into that earlier.- It's delicious.
0:55:22 > 0:55:27Because it's subtle. Go on, have some caviar.
0:55:27 > 0:55:29- JOEL:- How do I do it? - GALTON:- Go on, just like that.
0:55:29 > 0:55:31- JOEL:- Do I just eat it? - GALTON:- Go for it.
0:55:31 > 0:55:35- Just like that, put it in my mouth? - You've done this before...
0:55:35 > 0:55:39- Actually the right way, you should put it actually right here. - Oh, really?
0:55:39 > 0:55:42- Like a tequila.- Something like that.
0:55:45 > 0:55:49- What do we think? - It tastes of the sea.
0:55:49 > 0:55:52- Doesn't bring back memories of haddock or anything like that? - Well, no.
0:55:52 > 0:55:55That is... I mean, it tastes very expensive.
0:55:55 > 0:55:58LAUGHTER
0:55:58 > 0:55:59That's what we're going for.
0:55:59 > 0:56:02Time now for a tasty recipe from Si and Dave, the Hairy Bikers.
0:56:02 > 0:56:05They're in Wales at a local country fair, using the finest ingredients
0:56:05 > 0:56:09to make two classic dishes - Welsh cakes and Welsh rarebit.
0:56:22 > 0:56:26After hours of primping and preening - and that's just me -
0:56:26 > 0:56:31- it's the moment of reckoning.- It's like a pageant for poultry here.
0:56:31 > 0:56:34With categories for every kind of bird.
0:56:34 > 0:56:38But the event that counts is the white leghorn section.
0:56:38 > 0:56:42Tom and Thomas are here to see if our Dave's the winner.
0:56:42 > 0:56:47The moment of truth is imminent. Will today be the day he triumphs
0:56:47 > 0:56:51- and reigns supreme? - The white one is very exciting.
0:56:51 > 0:56:56- I'm so tense, I could lay an egg. - The white one.- I'm scared to look.
0:56:57 > 0:57:00Yes! Get in, Dave's number one!
0:57:00 > 0:57:03Look at that. Belter. Are you chuffed?
0:57:03 > 0:57:07- Yes, very chuffed.- Congratulations. - Good.- Congratulations.
0:57:07 > 0:57:10That is great news. Dave, eh, see? Dave.
0:57:14 > 0:57:18You know what, mucker? It's not every day your namesake wins a top prize.
0:57:18 > 0:57:22Too right. We need to celebrate with a cook up.
0:57:22 > 0:57:25We couldn't cook chicken here, man, we'd get lynched.
0:57:25 > 0:57:29Don't worry, chicken isn't the only poultry product on show.
0:57:30 > 0:57:32Yeah, Hugh will be able to help us
0:57:32 > 0:57:36find the freshest eggs Wales has to offer.
0:57:36 > 0:57:40Me mam used to, before she got the eggs, when she used to have to buy them,
0:57:40 > 0:57:43she used to put them in water, and if they sit horizontal,
0:57:43 > 0:57:47- they're fresh. If they do that, they're not. Is that true?- Yeah.
0:57:47 > 0:57:48Perfect.
0:57:48 > 0:57:51You can also tell the freshness of an egg from the way the yolk
0:57:51 > 0:57:53sits on the white.
0:57:53 > 0:57:56If you look at the quality of the yolk, the way it rises up,
0:57:56 > 0:57:58it's held up by the white.
0:57:58 > 0:58:02There's not a lot of liquid rushing around on it. A good solid white.
0:58:02 > 0:58:06- That's indicative of a very fresh egg.- Perfect.
0:58:06 > 0:58:10Right, let's get ourselves the freshest half-dozen we can find
0:58:10 > 0:58:13and rustle up a couple of Welsh classics.
0:58:13 > 0:58:17- Who likes Welsh lamb? - ALL: Yes!
0:58:17 > 0:58:20- We're not cooking it! - No, we're not.
0:58:20 > 0:58:23- LAUGHTER - We're cooking Welsh rarebit.
0:58:23 > 0:58:24CHEERING
0:58:24 > 0:58:26- And we're cooking Welsh cakes. - CHEERING
0:58:26 > 0:58:29- But with a twist.- Ah!
0:58:29 > 0:58:32'Both these recipes show how eggs are at the heart of
0:58:32 > 0:58:34'so much of our cooking.'
0:58:34 > 0:58:37'And we're kicking off with Welsh cakes,
0:58:37 > 0:58:40'delicious doses of local sweetness.'
0:58:40 > 0:58:44First, start off with 250g of self-raising flour,
0:58:44 > 0:58:46which I have measured earlier.
0:58:46 > 0:58:51To that, 50g of caster sugar and a pinch of salt, and, to that,
0:58:51 > 0:58:53I'm going to rub in the butter.
0:58:53 > 0:58:55And, just let this fall through your fingers
0:58:55 > 0:58:58until it resembles fine breadcrumbs. Look at that.
0:58:58 > 0:59:01I think we're there, Kingy, do you? 'Now for the twist.
0:59:01 > 0:59:04'Usually, Welsh cakes use raisins
0:59:04 > 0:59:08'but I'm going to use sour cherries with an extra-special kick.'
0:59:08 > 0:59:12so, pop those cherries into a pan and drench in Welsh whisky
0:59:12 > 0:59:15and bring it to the boil.
0:59:15 > 0:59:19- And, we need the zest of an orange, about a teaspoonful.- Nice.
0:59:19 > 0:59:21Lastly, we add the egg.
0:59:21 > 0:59:25Now, if it's a bit dry, I can loosen it up with my whisky mixture,
0:59:25 > 0:59:29and, as we work it a bit, not too much, a bit of flour,
0:59:29 > 0:59:33and we roll this out. Just start to pop them out.
0:59:35 > 0:59:38And, really, they take a few minutes on each side.
0:59:38 > 0:59:42'And, now for the rarebit. At 300-year-old local dish
0:59:42 > 0:59:45'made from eggs and cheese.'
0:59:45 > 0:59:49We're going to melt some butter. Now we put a teaspoon of flour and then
0:59:49 > 0:59:52we put the mustard powder in as well and then we whisk it in.
0:59:52 > 0:59:54'Keep whisking over a low heat.
0:59:54 > 0:59:58'What's vital is to cook all the flour out.'
0:59:58 > 1:00:01Because if you don't do that, the gluten in the flour doesn't
1:00:01 > 1:00:04- break downs so then it tastes a bit...- Floury.- ..floury.
1:00:06 > 1:00:09Right, now, at this point, we add the beer.
1:00:13 > 1:00:15- Beer. Where's the beer? - I've forgotten it.
1:00:15 > 1:00:17DAVE SIGHS
1:00:17 > 1:00:19How are you going to make Welsh rarebit with Welsh beer
1:00:19 > 1:00:21without beer?
1:00:21 > 1:00:23Well, if we hadn't drank it last night, it would have been all right,
1:00:23 > 1:00:27wouldn't it? But I forgot to get some this morning. I'll not be long.
1:00:27 > 1:00:31- We're in a field.- I never meant... Miracles take a little longer.
1:00:31 > 1:00:33Where's the beer?!
1:00:39 > 1:00:41He's been gone for ages.
1:00:41 > 1:00:45The thing is, Si King and beer tents can be a fatal combination.
1:00:45 > 1:00:48Cock-a-doodle-doo!
1:00:50 > 1:00:53- IMITATING WELSH ACCENT:- Could Simon King please return to the cookery
1:00:53 > 1:00:56area as his cheese is going mouldy.
1:00:56 > 1:01:01Thank you. Cock-a-doodle-doo!
1:01:01 > 1:01:04HEROIC MUSIC
1:01:04 > 1:01:07Excuse me. Very nice, hello.
1:01:09 > 1:01:12So, how many of those have you had? Not to sound like your
1:01:12 > 1:01:14- mother or anything. - Well, I had to drink a bit
1:01:14 > 1:01:17- cos, like, I would have spilt it on the quad, wouldn't I?- Look at him.
1:01:17 > 1:01:20Can you see that... Look at the giggle. Look at that. He's like...
1:01:20 > 1:01:22Well, you get a nice, warm glow from Welsh beer, you know.
1:01:22 > 1:01:25Yeah, I've got a nice warm glow from my griddle.
1:01:25 > 1:01:28'Aye, there's only one thing that needs warming up right now
1:01:28 > 1:01:30'and that's my rarebit mixture.'
1:01:30 > 1:01:32You've got to hit the temperature which will clearly
1:01:32 > 1:01:37take a bit, and then you want about 150 ml of good Welsh beer.
1:01:37 > 1:01:42Right, now put this lovely local cheese in like that.
1:01:42 > 1:01:45And then, we'll put a bit of Worcester-sher-shire-shire sauce.
1:01:45 > 1:01:46About a teaspoon.
1:01:48 > 1:01:51- Oh...- Some white pepper.
1:01:51 > 1:01:53'It's the eggs that really ramp up the rarebit.
1:01:53 > 1:01:55'Three fresh, golden yolks.'
1:01:55 > 1:01:58First of all, it deepens the flavour,
1:01:58 > 1:02:01it makes it lovely and rich and great colour as well,
1:02:01 > 1:02:04but, also, it sets nice on your toast.
1:02:06 > 1:02:08And, fundamentally, that's ready,
1:02:08 > 1:02:11but, we're going to do a little Hairy Bikers twist, you see, you want to put
1:02:11 > 1:02:15some raw onion in it because it gives it a lovely textural crunch.
1:02:15 > 1:02:18Cheese and onion, what's not to like?
1:02:19 > 1:02:20A slice of toast.
1:02:20 > 1:02:23Take a dessert spoon, plop it in the middle,
1:02:23 > 1:02:26spread it nearly to the edges, but not quite.
1:02:26 > 1:02:29Stick that under there for a bit.
1:02:29 > 1:02:31DAVE SIGHS
1:02:31 > 1:02:34'Quick and easy, nice and cheesy, bursting with flavour -
1:02:34 > 1:02:39'you can't beat these Welsh recipes for flipping good finger food.'
1:02:39 > 1:02:42- Cheers. Here's to Wales. - SIMON AND DAVE: Iechyd da!
1:02:42 > 1:02:44ALL: Iechyd da!
1:02:44 > 1:02:47Without eggs, these
1:02:47 > 1:02:51and gazillions of other recipes just wouldn't be possible.
1:02:51 > 1:02:54True, eggs have been keeping us cooking for thousands of years.
1:03:01 > 1:03:02Thanks, Si and Dave.
1:03:02 > 1:03:04Because we're not live today, we've asked some of our regular
1:03:04 > 1:03:08chefs to send in some questions for us. So, first up, it's Sabrina Ghayour.
1:03:08 > 1:03:09Good morning, chefs.
1:03:09 > 1:03:13We Persians love a barbecue, and I was just wondering
1:03:13 > 1:03:17if you had a really tasty versatile marinade idea for the summer
1:03:17 > 1:03:22that would work well with both meat, fish and also vegetables? Thanks.
1:03:22 > 1:03:26So, a nice marinade for meat, fish and veg. A multifunctional marinade.
1:03:26 > 1:03:28Yeah, I'll do something sort of sweet-and-sour,
1:03:28 > 1:03:31so I'll use honey as a base with some olive oil,
1:03:31 > 1:03:34some chopped ginger, some chopped chilli, maybe throw some
1:03:34 > 1:03:37chopped mint in there, and marinate lightly with all the sort of...
1:03:37 > 1:03:39You know, the fish, the pork maybe.
1:03:39 > 1:03:42Something like a nice carrot, really, in this marinade -
1:03:42 > 1:03:45that would go very nicely - and then use it as the barbecue.
1:03:45 > 1:03:47- It should be tasty. - And, now, next up is Theo Randall.
1:03:47 > 1:03:51Good morning, chefs. I would love some summer recipes for cooking leg of lamb or
1:03:51 > 1:03:53vegetables on the barbecue.
1:03:53 > 1:03:55Thanks, Theo. A leg of lamb on the barbecue.
1:03:55 > 1:03:58- Right, leg of lamb baked in hay on the barbecue.- Oh, nice.
1:03:58 > 1:04:03So, big piece of tinfoil, wet the hay, put your leg of lamb on it,
1:04:03 > 1:04:06cover it in butter and salt and pepper, and if you want garlic
1:04:06 > 1:04:08and rosemary in it, so be it, good.
1:04:08 > 1:04:11Dampen it a little bit again with more hay on the top then make a
1:04:11 > 1:04:14big sort of cloche over the top of it like that,
1:04:14 > 1:04:18put it on your barbecue. Watch the barbecue isn't too hot -
1:04:18 > 1:04:20you want it around 200, maybe a bit less.
1:04:20 > 1:04:25And then sort of roast it like that on the barbecue, open it out
1:04:25 > 1:04:28with half an hour to go so you get the colour on it.
1:04:28 > 1:04:31- And, I tell you, that's beautiful. - Infused with that.- Beautiful.
1:04:31 > 1:04:33Next up, it's Aktar Islam.
1:04:33 > 1:04:37Hi, it's Aktar Islam, I'm coming to you from downtown Vancouver.
1:04:37 > 1:04:39We are out on the waterfront here.
1:04:39 > 1:04:42Amazing seafood and the standout ingredient here
1:04:42 > 1:04:43is the albacore tuna.
1:04:43 > 1:04:46What would you guys recommend I do with that?
1:04:46 > 1:04:50Do you know... What I feel is that the Nicoise salad is underrated.
1:04:50 > 1:04:53I feel like we need a bit of a comeback for the Nicoise salad.
1:04:53 > 1:04:55I actually made it the other day with tuna
1:04:55 > 1:04:57and it's just one of those wonderful things.
1:04:57 > 1:04:59It's such simple flavours.
1:04:59 > 1:05:02And I made a very simple potato salad with watercress
1:05:02 > 1:05:04and a little bit of dill and a French mustard dressing
1:05:04 > 1:05:07and then you just sear your tuna and just slice it really thinly.
1:05:07 > 1:05:09It's simple flavours and really, really tasty.
1:05:09 > 1:05:13A great summer dish as well. Any other ideas for the albacore tuna?
1:05:13 > 1:05:16Albacore tuna, a beautiful product, a beautiful product,
1:05:16 > 1:05:19I would slice it very thinly raw, pickled cucumber, something like that,
1:05:19 > 1:05:21maybe avocado smashed,
1:05:21 > 1:05:26- just serve it aside, dips with it, bit of seasoning. To me, that's beautiful.- Glorious.
1:05:26 > 1:05:29And it's such a simple, simple... It's such a fantastic...
1:05:29 > 1:05:32- quality ingredient.- Beautiful, beautiful quality.- Freddie?
1:05:32 > 1:05:35Yeah, I mean, I would also sear it off very lightly so it's still nice
1:05:35 > 1:05:38and pink inside but I would make maybe like a toasted,
1:05:38 > 1:05:40sort of nut dressing really. So maybe cashew nuts
1:05:40 > 1:05:42and pine nuts maybe, you know, sort of crush that up nice
1:05:42 > 1:05:45and small with a little bit of vinegar inside there.
1:05:45 > 1:05:49Some olive oil inside there. Some nice fresh herbs, bit of citrus zest in there,
1:05:49 > 1:05:52and, like, a nice vinaigrette over your beautiful, warm seared tuna.
1:05:52 > 1:05:55Very nice, very nice. And, Susie, with the Nicoise, what wine would you put?
1:05:55 > 1:05:57With the Nicoise... Rose.
1:05:57 > 1:06:00You know, you're going to have it on a summer afternoon in the garden and
1:06:00 > 1:06:03all you really want with that is a lovely glass of chilled Rose.
1:06:03 > 1:06:05From anywhere, but probably Provence.
1:06:05 > 1:06:07Provence. And why not? And why not?
1:06:07 > 1:06:10Right, it is time now for one of our foodie reports.
1:06:10 > 1:06:13This week we sent our cameras to Aberdeen to a local microbrewery
1:06:13 > 1:06:15who are passionate about matching beers with food.
1:06:22 > 1:06:25We started out by raising some money ourselves, by getting some
1:06:25 > 1:06:29other small shareholders, we looked for some really good kit,
1:06:29 > 1:06:31and we spent a lot of time doing market research,
1:06:31 > 1:06:35finding distributors, finding people who would want to buy our beer.
1:06:35 > 1:06:38First of all, we designed the beer, we knew what we wanted it to taste like.
1:06:38 > 1:06:41We looked what we could get locally, provenance is key to us.
1:06:41 > 1:06:42So if we're making a raspberry beer,
1:06:42 > 1:06:46the raspberries come from five miles away, so provenance is important.
1:06:46 > 1:06:48We then looked to see what the quality is going to
1:06:48 > 1:06:50be from everything, so even though provenance is there,
1:06:50 > 1:06:52everything must be top-quality.
1:06:52 > 1:06:55So, provenance, quality and really packing in that punch.
1:06:59 > 1:07:03These are hop pellets. They are an American variety called Mosaic.
1:07:03 > 1:07:05We use it in our American pale ale.
1:07:05 > 1:07:08We're adding hops into the fermenter to dry hop rather
1:07:08 > 1:07:10than into the kettle. You get a much fresher, brighter flavour,
1:07:10 > 1:07:13rather than more bitterness that you get sort of adding it into the kettle.
1:07:13 > 1:07:16So, a couple of our beers we use quite a lot of dry hops
1:07:16 > 1:07:18and it gives that nice, fresh, hoppy flavour.
1:07:18 > 1:07:20We use a number of different malts depending on the beer
1:07:20 > 1:07:24recipe that we're brewing with. A couple of different malts here. You've got a crystal malt
1:07:24 > 1:07:27and you have got a roast barley. At the end of the malting process, the malt is killed
1:07:27 > 1:07:29and you can then determine the colour and the flavour.
1:07:32 > 1:07:35Well, when we make beer we use a lot of different ingredients.
1:07:35 > 1:07:38I mean, hops are fantastic, you get loads of flavour out of hops,
1:07:38 > 1:07:41but we like to make some different beers with some different flavours.
1:07:41 > 1:07:43So, we use things like peanuts for a peanut porter,
1:07:43 > 1:07:47we've got some top-grade cacao which we use to make a stout with,
1:07:47 > 1:07:50but also different spices make some good beers too.
1:07:50 > 1:07:52So, here, we've got cumin,
1:07:52 > 1:07:55we have got garam masala, and we've got cayenne pepper.
1:07:55 > 1:07:57We'll make a porter with that too.
1:07:57 > 1:08:00What you find is that things that work in the culinary world
1:08:00 > 1:08:03make some great beers. You should never be ashamed to experiment.
1:08:03 > 1:08:05We also spend a lot of time looking at food pairings.
1:08:05 > 1:08:09We do food and beer dinner nights, so, many courses, many beers
1:08:09 > 1:08:11and many great pieces of cuisine as well.
1:08:11 > 1:08:14So, we do a smoked porter which works well with barbecue,
1:08:14 > 1:08:17we've Thai green beer that works well with Thai green curry,
1:08:17 > 1:08:19so looking at food pairings is important too,
1:08:19 > 1:08:21and that's how you can get some amazing ideas.
1:08:23 > 1:08:26Very interesting to see the pairing with food and beer,
1:08:26 > 1:08:28is that something we are seeing more of?
1:08:28 > 1:08:31- We have actually got some brownies and beer to try.- We have.
1:08:31 > 1:08:33Yeah, we have got an Imperial Cafe Racer here which is
1:08:33 > 1:08:36a porter which is a very dark... Try this, try this, guys.
1:08:36 > 1:08:37It's a very dark, dark,
1:08:37 > 1:08:40intense beer and it's a bit of an old-school style but it is
1:08:40 > 1:08:44making a comeback and this is a coffee and vanilla one so let's...
1:08:44 > 1:08:46Wow! Oh, it's amazing!
1:08:46 > 1:08:49- What is this witchcraft? - It's unbelievable, isn't it?
1:08:49 > 1:08:52- Take a brownie.- The smell is incredible.- With brownies as well.
1:08:52 > 1:08:53Yeah, with brownies.
1:08:53 > 1:08:56The thing is, chocolate is quite hard to match as a food
1:08:56 > 1:08:59- so I think, you know, why not try a beer with it?- Thank you so much. - Yeah, yeah.
1:08:59 > 1:09:03- It's got a very...- You certainly get all the flavours.
1:09:03 > 1:09:04It's got a very Irish coffee...
1:09:04 > 1:09:07THEY TALK OVER ONE ANOTHER
1:09:07 > 1:09:09- I'm having the best time ever. - Beer and brownies, Joel.
1:09:09 > 1:09:14- This is your show. - Beer and brownies. This is great.
1:09:14 > 1:09:15Usually, I pair beer with kebabs.
1:09:15 > 1:09:18That's what I pair it with usually, so...
1:09:18 > 1:09:21Do you know? What's so great when you taste it, you think, you
1:09:21 > 1:09:24know, the chocolate and the fizz of the beer somehow really refreshes.
1:09:24 > 1:09:26It does work.
1:09:26 > 1:09:29And it's not a sweet beer exactly but it has got a bit of a sweet flavour.
1:09:29 > 1:09:30- It's lovely.- I like that.
1:09:30 > 1:09:33- Really interesting. - I could get used to that.
1:09:33 > 1:09:37Right, well, it's cocktail challenge time and as it's a special summer
1:09:37 > 1:09:40edition of the show this morning, we've set the chefs the challenge
1:09:40 > 1:09:42of making the best cocktail with the ingredients in front of them.
1:09:42 > 1:09:45They have to make... In one minute, make the tastiest,
1:09:45 > 1:09:48most quaffable cocktail and then Joel is going to choose
1:09:48 > 1:09:51his favourite with some added help from Susie along the way as well.
1:09:51 > 1:09:54- So, are you feeling confident, guys? - Yeah.- Feeling very confident.
1:09:54 > 1:09:57Go for it. We've brought all the booze in London for today.
1:09:57 > 1:10:00- Must we give it a name ourself? - We should definitely give it a name.
1:10:00 > 1:10:02So, once you're done and you've finished,
1:10:02 > 1:10:05- and the music stops, you have to be completely ready to go.- OK.
1:10:05 > 1:10:08- So, are you feeling confident, ready to go?- Yeah.- Always.- Go for it.
1:10:08 > 1:10:09Wonderful. Three, two, one, go.
1:10:09 > 1:10:12MUSIC: Shake Your Booty by KC And The Sunshine Band
1:10:12 > 1:10:14I actually got to choose the music for this. Appropriate.
1:10:14 > 1:10:16Well, to be fair, it's Two For One Hour where I am.
1:10:16 > 1:10:20- I know, you've got plenty of glasses laid out here.- I have, yeah.
1:10:20 > 1:10:22Freddie is very focused down there.
1:10:22 > 1:10:25Galton talks too much, to be honest with you.
1:10:25 > 1:10:30- I do.- Getting very competitive in here.- At the wrong time.- I had that.
1:10:30 > 1:10:33- Oh, no... OK, so bit of lime... - How long left now?- Oh, no!
1:10:33 > 1:10:36Booze all over the place!
1:10:36 > 1:10:38I got it, I got it...
1:10:38 > 1:10:40We have given it to the wrong person.
1:10:40 > 1:10:43You've got 30 seconds left, you've got 30...
1:10:43 > 1:10:45- Where are you going, Freddie? - I've got to get my ice!
1:10:45 > 1:10:47Come back, come back.
1:10:47 > 1:10:50What are you going to do? Uh-oh, uh-oh, I'm going to get out of the way.
1:10:50 > 1:10:52Freddie, what are you doing, what are you doing?
1:10:52 > 1:10:55It's all about attention to detail. Plenty of time, plenty of time.
1:10:55 > 1:10:57- Ice, OK, but...- Are you going to count me down?- Yeah.
1:10:57 > 1:10:59- Can we get a countdown? - Can we get a countdown?
1:10:59 > 1:11:02- OK, ten, nine, eight... - Ooh, that's not right.
1:11:02 > 1:11:04..seven, six,
1:11:04 > 1:11:07five, four, three, two...
1:11:07 > 1:11:10- Sorry.- And...one.
1:11:10 > 1:11:11GONG
1:11:11 > 1:11:12Oh, nice.
1:11:12 > 1:11:15We have got fizz, we have got gorgeousness,
1:11:15 > 1:11:16APPLAUSE
1:11:16 > 1:11:19That does deserve a round of applause. They look very decent
1:11:19 > 1:11:21for the time involved.
1:11:21 > 1:11:23Right, Joel, it's down to you now, so we are
1:11:23 > 1:11:26- going to pass these your way. - There's a big pink theme going on.
1:11:26 > 1:11:29Say something about the...
1:11:29 > 1:11:33- So just to let you know, I have got a Raspberry Ginito here.- Nice.
1:11:33 > 1:11:37- Galton, what have you chosen for your name?- I've gone for an...
1:11:37 > 1:11:39- Wait for him to drink that first. - OK, fine.
1:11:39 > 1:11:40That is delicious.
1:11:40 > 1:11:43- You can confirm.- I can fully confirm that is utterly drinkable.
1:11:43 > 1:11:47Fantastic. Susie, do you want to have a sip of it as well? There you go.
1:11:47 > 1:11:49Give us the professional opinion. Not that we doubt you.
1:11:49 > 1:11:52- Utterly drinkable.- It's lovely. I really liked it.
1:11:55 > 1:11:58- It's really nice.- Really nice!
1:11:58 > 1:12:00- Galton's getting worried! - I want more gin.
1:12:00 > 1:12:03It could be way stronger but it's lovely.
1:12:03 > 1:12:05Two out of two and I don't drink.
1:12:05 > 1:12:06Galton, what's the name of your one then?
1:12:06 > 1:12:09Mine is a Naughty Pink Lady.
1:12:09 > 1:12:11LAUGHTER
1:12:11 > 1:12:13- There we go.- A Naughty Pink Lady.
1:12:15 > 1:12:18- This sounds like a terrible crime novel.- Right.
1:12:18 > 1:12:21Susie, you have had a taste of the Naughty Pink Lady?
1:12:21 > 1:12:23- It's very nice, yeah, yeah. - Really lovely.
1:12:23 > 1:12:27There can only be one winner now, so, Joel, what are you thinking?
1:12:27 > 1:12:29Which is the one that takes the biscuit?
1:12:29 > 1:12:31It's tough, guys, it's a tough decision,
1:12:31 > 1:12:36but I think I am going to go with the Raspberry Ginito. I'm so sorry.
1:12:36 > 1:12:38That deserves a round of applause.
1:12:38 > 1:12:42- Fantastic, fantastic. Well played, well played.- We're all winners here, guys.
1:12:42 > 1:12:45- We are all winners.- Right, so, will Joel get his Food Heaven,
1:12:45 > 1:12:49cheese and ham waffles with hollandaise sauce, or
1:12:49 > 1:12:51Food Hell, poached smoked haddock with a mustard and dill sauce?
1:12:51 > 1:12:55We'll find out after another tasty recipe from Nigella Lawson.
1:13:00 > 1:13:03UPBEAT MUSIC
1:13:10 > 1:13:13I always find baking both uplifting and calming.
1:13:13 > 1:13:16My apricot and almond cake is no flamboyant creation
1:13:16 > 1:13:21with fancy decoration, but that's precisely why I'm drawn to it.
1:13:21 > 1:13:26As it cooks, it wafts the fragrance of rosewater and cardamom
1:13:26 > 1:13:29and fills the place with serenity-inducing scent.
1:13:33 > 1:13:36Instead of soaking the apricots overnight in a bowl full
1:13:36 > 1:13:41of cold water, I simmer them briefly in a scant amount of liquid
1:13:41 > 1:13:42and two cardamom husks -
1:13:42 > 1:13:45and then I let them get cold, which doesn't take long.
1:13:45 > 1:13:47But this is more than a shortcut.
1:13:47 > 1:13:52What it does is it plumps up the apricots and infuses them
1:13:52 > 1:13:54with cardamom at the same time.
1:13:56 > 1:13:59These are for the top of the cake.
1:13:59 > 1:14:02It's about as near to crafts as I get.
1:14:04 > 1:14:05And you can probably see why.
1:14:07 > 1:14:11The rest of the apricots, the seeds from the cardamom pods
1:14:11 > 1:14:14and this scant amount of syrup go into the processor.
1:14:19 > 1:14:20Every last bit.
1:14:23 > 1:14:27This is an apricot and almond cake and I used ground almonds,
1:14:27 > 1:14:30200 grams of them, instead of flour,
1:14:30 > 1:14:34thus making this gluten-free and dairy-free, inadvertently.
1:14:34 > 1:14:38To add a bit of bite and glorious goldenness,
1:14:38 > 1:14:4350 grams of fine polenta - not instant.
1:14:44 > 1:14:46And some sugar. 150 grams.
1:14:49 > 1:14:52Not too much sugar, because there's a sweetness from the polenta
1:14:52 > 1:14:54and the ground almonds.
1:14:54 > 1:14:56Got a teaspoon of baking powder.
1:14:59 > 1:15:00Six eggs.
1:15:05 > 1:15:08These help the cake to rise...
1:15:10 > 1:15:12..and lend moisture.
1:15:17 > 1:15:18And now we blitz.
1:15:31 > 1:15:33But the magic touch...
1:15:36 > 1:15:41The thing about lemon is that it really brings out other flavours.
1:15:42 > 1:15:44Two teaspoons.
1:15:46 > 1:15:50And a final fragrant addition, some rosewater.
1:15:50 > 1:15:54The thing about rosewater is a small amount and it's full of exotic
1:15:54 > 1:15:58promise - and too much, and it's your great aunt's bubble bath.
1:15:58 > 1:16:00So, one teaspoon only.
1:16:02 > 1:16:04And then we blitz again.
1:16:04 > 1:16:06MUSIC
1:16:21 > 1:16:24This is a 20-cm springform and I've lined it
1:16:24 > 1:16:27and greased the sides - and I let the batter just flow in.
1:16:27 > 1:16:29MUSIC CONTINUES
1:16:34 > 1:16:37A few quick bursts of unchallenging activity
1:16:37 > 1:16:41and the batter...is made
1:16:41 > 1:16:43and the oven takes care of the rest.
1:16:43 > 1:16:44# Oh, oh...
1:16:45 > 1:16:47# Love your soul... #
1:16:47 > 1:16:51And now time for my modest artistic endeavour.
1:16:51 > 1:16:53# Ooh... #
1:16:54 > 1:16:57I'm encircling the cake with apricots.
1:17:00 > 1:17:04This needs about 40 minutes in a 180-degree oven.
1:17:04 > 1:17:07MUSIC
1:17:19 > 1:17:21Once the oven's worked its magic
1:17:21 > 1:17:26and while the cake is still warm, I glaze it with some apricot jam
1:17:26 > 1:17:30that's been made more spreadable by a spritz of lemon juice.
1:17:32 > 1:17:36Then, to finish, a scattering of finely-chopped pistachios.
1:17:39 > 1:17:42And the gleaming goldenness of the cake and the tender
1:17:42 > 1:17:44green of the pistachios make this
1:17:44 > 1:17:48a thing of simple beauty.
1:17:59 > 1:18:01Thanks, Nigella. Right, time to find out
1:18:01 > 1:18:04whether Joel is getting his Food Heaven or his Food Hell.
1:18:04 > 1:18:06Joel, we've talked about your Food Heaven, you wanted ham.
1:18:06 > 1:18:08We're going to hopefully give you ham
1:18:08 > 1:18:10and cheese in a beautiful waffle.
1:18:10 > 1:18:12We're going to make a sort of brunch dish with a hollandaise
1:18:12 > 1:18:16sauce, some wilted spinach and chives over the top.
1:18:16 > 1:18:19- Salivating. - It's in the right space, but that's only if you get your Heaven.
1:18:19 > 1:18:22If you get your Hell, this is what you'll be faced with -
1:18:22 > 1:18:25smoked haddock, roast beautiful baby potatoes and a very nice
1:18:25 > 1:18:29mustard sauce to go alongside, with a shaved fennel salad.
1:18:29 > 1:18:32- What's wrong with mustard? - The colour of it, for a start.
1:18:32 > 1:18:34That's disgusting. What's that?
1:18:34 > 1:18:38- OK...- Looks like a creepy hand. - It's a fennel, but that's OK.
1:18:38 > 1:18:41We're not online today, so there was no web vote.
1:18:41 > 1:18:43Instead, we're leaving it to fate.
1:18:43 > 1:18:45All you need to do is pull out one of our special
1:18:45 > 1:18:48Saturday Kitchen carrots from our trough.
1:18:48 > 1:18:51Half of them have Heaven carrots and half of them have Hell carrots.
1:18:51 > 1:18:54- I feel we are channelling our inner I'm A Celeb right here.- Yeah.
1:18:54 > 1:18:56This is one of those challenges, so come over and follow me
1:18:56 > 1:18:59- and we're going to pick out your Heaven or Hell.- Oh...
1:18:59 > 1:19:01Imagine if this was how they decided Brexit.
1:19:01 > 1:19:03I think this IS how they decided Brexit!
1:19:03 > 1:19:06LAUGHTER
1:19:06 > 1:19:09- We'll go with that one. - OK, here we go.- OK.
1:19:09 > 1:19:12First one, here we go. Oh, oh, oh...
1:19:12 > 1:19:14Heaven! Nice!
1:19:14 > 1:19:17- OK.- It's Heaven.- It's Heaven.
1:19:17 > 1:19:20To prove that we have Hell and heaven in here, pick a few,
1:19:20 > 1:19:24- pick a few more.- Yeah. - So we'll show just that there is...
1:19:24 > 1:19:27- That's got a Hell on it.- There's a Heaven. There's a Hell. OK.
1:19:27 > 1:19:28Right, well, you're in, in luck.
1:19:28 > 1:19:32You've done well, you've managed to sidestep the smoked haddock!
1:19:32 > 1:19:35Right, we can get rid of all our Hell ingredients and we're
1:19:35 > 1:19:38going to make up these really interesting savoury waffles,
1:19:38 > 1:19:41so this is a little bit of a different one on what
1:19:41 > 1:19:43- you'd normally have on waffles, a sweet waffle.- OK.
1:19:43 > 1:19:45We're going to use ham and cheese. I feel like this is...
1:19:45 > 1:19:48- You're happy about this situation. - I would just eat that as it is...
1:19:48 > 1:19:50- Right! Just off the plate. - Off the plate.
1:19:50 > 1:19:52We shouldn't have gone to any trouble at all!
1:19:52 > 1:19:56So we're going to make up a very simple batter, just for our waffles.
1:19:56 > 1:19:58A little bit of salt, a little bit of sugar
1:19:58 > 1:20:01and a little bit of baking powder, as well, just to bring it together.
1:20:01 > 1:20:04Erm, very simple batter that you can have.
1:20:04 > 1:20:06This would work quite well as a pancake batter, as well.
1:20:06 > 1:20:10So you're going to have a double-take on it, so it'll be good.
1:20:10 > 1:20:11Make a hollandaise sauce here.
1:20:11 > 1:20:14Freddie's going to make the hollandaise sauce and we're
1:20:14 > 1:20:16going to serve this kind of brunch style, almost like an eggs Benedict.
1:20:16 > 1:20:19Galton is grating up some cheese and we've got some chives to go
1:20:19 > 1:20:21with that and we're going to poach up some eggs.
1:20:21 > 1:20:23Have you poached an egg before?
1:20:23 > 1:20:25I'm actually a very good egg poacher.
1:20:25 > 1:20:27- OK.- Are you?- A very good...
1:20:27 > 1:20:29What's your secret? What's your secret?
1:20:29 > 1:20:31I do the thing where I make the water go in a little
1:20:31 > 1:20:34- bit of a cyclone and then drop it in the middle.- OK.- And then...
1:20:34 > 1:20:37But it all depends on how good the egg is, that's basically how good...
1:20:37 > 1:20:40- It is.- Good stuff.- ..bad egg, then it just goes, bleurgh...
1:20:40 > 1:20:43My mum has chickens in the garden,
1:20:43 > 1:20:45so, like, her eggs are insanely good.
1:20:45 > 1:20:48And... So I always steal my mum's...
1:20:48 > 1:20:52- And you do need super fresh eggs for poached eggs.- Yeah. Yeah.
1:20:52 > 1:20:54- That's pretty impressive. - Basically, what I do,
1:20:54 > 1:20:58I don't like my toast cooked very much, or toasted, as they call it.
1:20:58 > 1:20:59Yes, toasted.
1:20:59 > 1:21:02So when I put the toast in and when it pops up,
1:21:02 > 1:21:05- that's when it's time to take it out.- OK. That's very good.
1:21:05 > 1:21:06That's very good.
1:21:06 > 1:21:08Yeah, I'm really picking up a lot. I'm glad you came along.
1:21:08 > 1:21:10I like to teach you some stuff, you know.
1:21:10 > 1:21:13Well, it's these little tips on Saturday Kitchen,
1:21:13 > 1:21:16it's what we're all here for, really. Erm...
1:21:16 > 1:21:19Right. So, we've got this hollandaise coming together...
1:21:19 > 1:21:23I'm amazed though how you did that, Freddie, you put in water...
1:21:23 > 1:21:27- Yeah...- ..and vinegar and lemon juice. I've never seen that before.
1:21:27 > 1:21:29I mean, personally when I make hollandaise sauce,
1:21:29 > 1:21:32- I like to put a little bit of water, so that it's not so thick.- OK.
1:21:32 > 1:21:35I think sometimes when you make it directly with the egg yolk,
1:21:35 > 1:21:37it has a more... tendency to scramble...
1:21:37 > 1:21:40But you didn't boil down your vinegar or anything...?
1:21:40 > 1:21:43I mean, normally, I'll sort of boil it down with a bit of
1:21:43 > 1:21:46tarragon, some peppercorns in there, but if you don't have that time...
1:21:46 > 1:21:48You only have seven minutes...
1:21:48 > 1:21:50Well, there you go, you can put another bit of vinegar...
1:21:50 > 1:21:53- Speedy hollandaise. - ..then you're fine.- Yeah.- OK.
1:21:53 > 1:21:54It's looking very nice.
1:21:54 > 1:21:57We've got five minutes left, so we can crack on through.
1:21:57 > 1:21:58We've loads of time.
1:21:58 > 1:22:01Is there any difference with a waffle batter than, er, a pancake batter, or...?
1:22:01 > 1:22:04When it comes down to it, it's, you know, it's a very simple...
1:22:04 > 1:22:07The same thing you could make with an American pancake batter
1:22:07 > 1:22:08will work in a waffle maker, as well.
1:22:08 > 1:22:11And you can make them savoury, you can make them sweet,
1:22:11 > 1:22:14there's so many different things you can bring in terms of a direction.
1:22:14 > 1:22:16So, we're going to add a few strips of ham in here.
1:22:16 > 1:22:18In fact, I'm going to add it when I add it into...
1:22:18 > 1:22:21- You just want the whole slice, do you?- I don't mind.
1:22:21 > 1:22:23- THEY LAUGH - I'm having a great time.- Fantastic.
1:22:23 > 1:22:25It's all going in the right direction for you.
1:22:25 > 1:22:28I am pretty happy for you that you dodged that smoked haddock.
1:22:28 > 1:22:31- Yeah.- No more memories of that dodgy fridge.
1:22:31 > 1:22:35It's just the mustard. Just mustard, it's like, urgh.
1:22:35 > 1:22:36- Not your thing.- So strong.
1:22:36 > 1:22:39So, on the tour now, obviously you have a lot of pressure,
1:22:39 > 1:22:43you're moving all the time. You do kind of spend a lot of time
1:22:43 > 1:22:45making sure you're eating well and keeping on the move?
1:22:45 > 1:22:48I try to, yeah. I think that makes all the difference,
1:22:48 > 1:22:51because I try and go to the gym every day and I try and eat well,
1:22:51 > 1:22:54and then you go to the show and you feel good instead of...
1:22:56 > 1:22:59A lot of people would drink afterwards and stay out late
1:22:59 > 1:23:01and then get up late, you kind of get into a process...
1:23:01 > 1:23:04So, you're like a new generation of comedians that doesn't go
1:23:04 > 1:23:06to the pub after you've had a show!
1:23:06 > 1:23:09- It's amazing, we're all very boring now.- Right, right.
1:23:09 > 1:23:12You know, back in the '90s, everyone was sort of crazy and
1:23:12 > 1:23:15drinking loads and doing stuff, but now we just all drink water
1:23:15 > 1:23:17and do lots of work.
1:23:17 > 1:23:19So it's slightly different, then.
1:23:19 > 1:23:24Yeah, I just go back to my hotel and write 2,000 words of my book.
1:23:24 > 1:23:25Sounds hardcore!
1:23:26 > 1:23:28When is the book out?
1:23:28 > 1:23:31- That'll be next year.- OK.- So, I'll probably come back on this show
1:23:31 > 1:23:33- and promote it.- Well, we'll do our best to get you on.
1:23:33 > 1:23:36Can you give us any hints? What is it about?
1:23:36 > 1:23:38Well, it's... I mean...
1:23:38 > 1:23:41- Do you want to poach these eggs, Joel?- I feel like I'm going
1:23:41 > 1:23:46- to ruin it.- Go on, go on. - Shall I try?- A little taste, go on!
1:23:46 > 1:23:47So much pressure!
1:23:48 > 1:23:50- Swirl it.- OK, here we go.
1:23:50 > 1:23:52Oh, guys, this is... I don't usually have to do it in front of...
1:23:52 > 1:23:54You can do it.
1:23:54 > 1:23:55Have you got any vinegar in there?
1:23:55 > 1:23:58- Good point, good point. - Do you put vinegar in?
1:23:58 > 1:24:00Do you not like a little bit of vinegar in there?
1:24:00 > 1:24:02Pop a little bit of vinegar in.
1:24:02 > 1:24:04Oh, so you're actually poaching the eggs.
1:24:04 > 1:24:07I'm ruining this whole recipe, guys.
1:24:07 > 1:24:09I have full faith in you, Joel!
1:24:09 > 1:24:12- How many eggs shall I poach? - Go on, do three.
1:24:12 > 1:24:14- Right, we've got that going on. - How are we doing for time?
1:24:14 > 1:24:18Looking good. Oh, look at that. That is a beautiful hollandaise.
1:24:18 > 1:24:20Be careful, don't burn your fingers.
1:24:24 > 1:24:26- OK.- How does that...? I mean, they look all right.
1:24:26 > 1:24:28Nice poached eggs. Did you do the swirling action amidst that?
1:24:28 > 1:24:31- I did the swirl. I didn't commit to it fully...- OK.
1:24:31 > 1:24:32- ..but I did...- Lovely.
1:24:32 > 1:24:35- About right? - Go on, let's have a look.- OK.
1:24:35 > 1:24:36How are we looking?
1:24:36 > 1:24:39Have we got poached eggs? It's really hard to get that perfect,
1:24:39 > 1:24:43- beautiful poached egg.- Did you ever use the little things that
1:24:43 > 1:24:45you sit them in, the poachy things, whatever they're called?
1:24:45 > 1:24:48- I don't know.- No.- Yeah, you can literally put it in a little bag,
1:24:48 > 1:24:51- can't you? And then put it in. - But then you have a kind of
1:24:51 > 1:24:53really strange pattern on the outside.
1:24:53 > 1:24:55- That's true.- Not really in keeping.
1:24:55 > 1:24:59I think we're almost ready for these PEs, as I call them.
1:24:59 > 1:25:01Right, very good.
1:25:01 > 1:25:04Does that look like a bad egg or is that OK?
1:25:05 > 1:25:07- Yeah.- Is that all right? - That's good.
1:25:07 > 1:25:09What do you think, do you approve of his egg?
1:25:09 > 1:25:11- Are we ready?- Go for it, put it onto there.- Put it on here?
1:25:11 > 1:25:14Onto there. Do all of them, then we'll choose the best one.
1:25:14 > 1:25:16- That looks good.- That looks good.
1:25:17 > 1:25:19I love the attention to detail here.
1:25:19 > 1:25:21It's pretty impressive there.
1:25:21 > 1:25:23It's all gone very quiet.
1:25:23 > 1:25:26I'm sure they're not as good... I think this one's the one.
1:25:26 > 1:25:29- Oh.- Is it?- That's the one.- I feel like it might be a little bit hard.
1:25:29 > 1:25:31Oh, look at that. That looks wonderful.
1:25:31 > 1:25:35I really said I was great at it and then someone really called my bluff
1:25:35 > 1:25:37- on that.- Yeah.
1:25:37 > 1:25:39They look fantastic, you should be proud.
1:25:39 > 1:25:40It's not many people who come on here...
1:25:40 > 1:25:43Normally, it's a failed omelette, but you've got gorgeous
1:25:43 > 1:25:45- poached eggs.- There we go.- Yeah.
1:25:45 > 1:25:48So we've got spinach, we've got our beautiful hollandaise
1:25:48 > 1:25:51and, basically, this is a really great savoury brunch recipe
1:25:51 > 1:25:55on the go. You'll be making this now on tour, of course?
1:25:55 > 1:25:59- Absolutely.- Having seen it. - I'll take my waffle maker with me.
1:25:59 > 1:26:03OK, let's take a look. Yes, that's the sort of colour we're after.
1:26:03 > 1:26:04This is exactly what we need.
1:26:04 > 1:26:07The tricky part of these waffles are getting them out of the
1:26:07 > 1:26:11actual waffle iron, but once you get them loose you're in a good place.
1:26:11 > 1:26:15But that good place just hasn't happened just yet.
1:26:15 > 1:26:17Talk amongst yourselves!
1:26:17 > 1:26:19So, tell me about the tour there, Joel,
1:26:19 > 1:26:21while I deal with some waffles!
1:26:21 > 1:26:23It's great, going really well.
1:26:23 > 1:26:26Doing the Hammersmith Apollo on September 15th and 16th.
1:26:26 > 1:26:29- Right.- That's the dream.- Very nice.
1:26:29 > 1:26:32Well, it is kind of the pinnacle of what you're hoping for.
1:26:32 > 1:26:35Honestly, I could never have imagined how this year has gone
1:26:35 > 1:26:37and it's been so wonderful.
1:26:37 > 1:26:41The fact I'm doing the Hammersmith Apollo is just making my dreams
1:26:41 > 1:26:44come true. It's like winning a Michelin star for you dudes.
1:26:44 > 1:26:47- It's the big one. - It's the big one.- OK.
1:26:47 > 1:26:49Well, we've got waffles. We're going to take these up
1:26:49 > 1:26:53and serve them up. Lovely bit of ham, it's still visible.
1:26:53 > 1:26:56- That looks great! - That's exactly what we're after.
1:26:56 > 1:26:58- So that waffle goes straight up there.- Yes.
1:26:58 > 1:27:01I feel like, just to make you happy, we should put a little slice
1:27:01 > 1:27:03- of ham as well. - Pop a little bit of ham on there.
1:27:03 > 1:27:04- A bit of ham. - Bit of spinach on there as well.
1:27:04 > 1:27:09Bit of spinach. Yes, fantastic. Thank you, Freddie.
1:27:09 > 1:27:11Just for your bit of greens to make it somewhat healthier.
1:27:11 > 1:27:14Absolutely. One of the five a day.
1:27:14 > 1:27:15Does the poached egg go on top of that?
1:27:15 > 1:27:18The poached egg, it has a beautiful bed, the poached egg.
1:27:18 > 1:27:20- Which one? - Take your hero poached egg for us.
1:27:20 > 1:27:23- Which one do you reckon? - I reckon this one, I think.
1:27:23 > 1:27:25Lovely.
1:27:25 > 1:27:27You've got the chives to go.
1:27:27 > 1:27:29- A bit early.- Oh, yes.
1:27:29 > 1:27:31- Wonderful.- Yeah!
1:27:31 > 1:27:33Hit it with the hollandaise.
1:27:33 > 1:27:35Look at that. And chives to finish.
1:27:35 > 1:27:38- That is your Heaven on a plate. - It really is.
1:27:38 > 1:27:41- It's good.- Looks so good. Can we tuck in?- Tuck in.
1:27:41 > 1:27:44Will you grab us some knives and forks and, Susie, tell us about
1:27:44 > 1:27:47- the wine that you've got to go with it?- So we've got some wine.
1:27:47 > 1:27:49Yes, we've got... Well, to me, this is the ultimate sort of
1:27:49 > 1:27:52special-occasion breakfast dish and the only way to go, really,
1:27:52 > 1:27:56is to have some fizz with it. So I've got sparkling wine.
1:27:56 > 1:27:58It's a Cremant de Loire, so it's from France.
1:27:58 > 1:28:03It's not champagne, but it's from France and it's Langlois.
1:28:03 > 1:28:07L'Extra par Langlois, which is £10.99 from Majestic.
1:28:07 > 1:28:10Look at the egg! Look at the egg!
1:28:10 > 1:28:12Joel's having a moment with his egg!
1:28:14 > 1:28:16Egg success on Saturday Kitchen.
1:28:16 > 1:28:20Guys, I'd like to thank my mum, my dad...
1:28:20 > 1:28:22- This is not the egg Oscars. - ..the Academy.
1:28:22 > 1:28:26Tell us what you think of your Heaven with your beautiful egg.
1:28:27 > 1:28:30- Oh, my gosh.- I'm quite impressed, I was worried for a moment.
1:28:30 > 1:28:32I have to say, I've never cooked a waffle before
1:28:32 > 1:28:34- and that looks delicious. - It really does.- Amazing.
1:28:34 > 1:28:38- Give it a go, what do you think? - Inspired, inspired.
1:28:38 > 1:28:41- I am going to, yeah.- The culinary genius of Joel.- It's so lovely.
1:28:41 > 1:28:44It's like a really nice twist on eggs Benedict.
1:28:44 > 1:28:46- Yeah, exactly, exactly. - Or is it eggs Royale?
1:28:46 > 1:28:48I always forget which one's which.
1:28:48 > 1:28:50Well, it's now eggs Benedict because we added the ham.
1:28:50 > 1:28:52It's actually a mixture of everything, actually.
1:28:52 > 1:28:55- Some Florentine in there.- Yeah! It's basically an all-in-one.
1:28:55 > 1:28:58Do you like the little bit of fizz alongside?
1:28:58 > 1:28:59Absolutely, let's have a look.
1:29:02 > 1:29:04- Really nice.- Really nice. Lovely. That's really good.
1:29:04 > 1:29:07Well, you got the Heaven, I feel like everyone's happy.
1:29:07 > 1:29:09That is all from us today on Saturday Kitchen.
1:29:09 > 1:29:11Thanks to our fantastic studio guests, Freddie Foster,
1:29:11 > 1:29:14Galton Blackiston, Susie Barrie and Joel Dommett.
1:29:14 > 1:29:16All the recipes from the show are on the website,
1:29:16 > 1:29:18bbc.co.uk/SaturdayKitchen.
1:29:18 > 1:29:21Matt Tebbutt is here next week and don't forget Best Bites
1:29:21 > 1:29:23tomorrow morning on BBC Two.
1:29:23 > 1:29:26From us, it's goodbye for now.
1:29:26 > 1:29:28Cheers.