26/08/2017 Saturday Kitchen

Good morning. Hope you're ready to feast your eyes on some fabulous food. I'm Donal Skehan

and this is Saturday Kitchen.

Welcome to the show. Joining me today, top chefs Freddie Forster and Galton Blackiston

and wine expert Susie Barrie. A very good morning to you all.

-How are you feeling?

-Great.

-Wonderful.

-Ready for some food?

-Definitely.

-Freddie, what are you going to be cooking for us?

-I'm doing a vegetarian dish.

I'm doing some spiced roast cauliflower, with some goat's cheese

ravioli and a nice vinaigrette, flavoured with capers and sultanas.

-A nice autumnal dish, really.

-Lovely.

Great to get a bit of vegetarian food on the menu.

-Galton, what are you going to be making?

-I'm doing a dish with halibut, with some local samphire,

-barbecue potatoes, champagne sauce.

-Beautiful.

-It'll be all right.

Wonderful. And we'll be treated very nicely to some lovely wines,

-courtesy of Susie Barrie.

-We will indeed.

We've got Old World, New World, Chardonnay, Sauvignon -

-bit of everything.

-Wonderful. It all sounds great.

And we've got some fantastic films from some of the BBC's biggest food

stars - Rick Stein, Keith Floyd, the Hairy Bikers and Nigella Lawson.

Now, our special guest today burst onto the comedy scene

and established himself as one of the most exciting

comedians on the circuit. He's become a regular face on TV,

from being a finalist on I'm A Celebrity Get Me Out Of Here

and a panellist alongside Nicole Scherzinger on Bring The Noise.

Please welcome Joel Dommett. CHEERING AND APPLAUSE

-Hey!

-Pleasure.

-That's the sort of adoration you need first thing in the morning.

-Absolutely.

Great stuff.

So, we know you've experienced the jungle, you've had a bit of a

stage in I'm A Celebrity, but what is the weirdest thing you've tried?

The weirdest thing I tried in the jungle was goat's penis.

Well, that's a nice way to start off the show!

-Morning, guys!

-Morning, everyone!

-That happened.

We're not cooking that today.

-I mean, if I'm honest, wasn't as bad as I thought it was going to be.

-OK.

-It was actually fine.

-Did they cook it for you?

-Did they sear it in a pan or anything?

-I don't think so.

-It was pretty simple.

-OK.

-It was just there, full, in my face.

Wonderful. Well, moving swiftly on, tell me about your Food Heaven or your

Food Hell cos that's what you'll be facing at the end of the show.

-What is your Food Heaven?

-My Heaven is ham. I love ham.

I love it so much. I think it's a very sort of underrated meat.

Just a slice of ham, or...?

My mum used to cook me, like, a really nice roast ham

when I was younger, with parsley sauce and potatoes,

and I loved that, but now, I buy packs of ham all the time.

-I honestly eat at least two packets of ham a day.

-Really?!

-I just buy them and I just snack on them.

-OK.

The other day I got a tweet from someone saying,

"I think I just saw Joel Dommett, snacking on some ham."

-Eating some ham.

-Yeah.

-And tell me about your Hell, then.

-My hell is mustard and haddock.

-Mustard and haddock.

-I don't like those two things.

Very specific Hell.

When I first moved to London, I moved into a flat

and I opened the fridge and inside the fridge, there was,

like, a little freezer, and the electricity had run out,

like, six months ago or something, no-one had been living there.

And someone had opened some haddock and it was just in the freezer

and so my flat just smelt of haddock for a year.

I lived in it.

So, a nice pong of haddock. That's what put you off.

-I smelt of haddock for a year of my life.

-That sounds lovely.

-Thankfully, you don't smell like haddock today.

-Yes!

-So we're off to a good start.

So for your Food Heaven, I will make you a ham and cheese waffle.

I'll make a waffle batter with ham, Cheddar and flour

and cook in a waffle iron and serve them

with some hollandaise sauce, a poached egg and wilted spinach.

-Kind of like a nice brunch dish.

-Sounds delicious.

And for your Food Hell, I'll make smoked haddock with a mustard and dill sauce - we've got to go there.

I'll simmer some smoked haddock in milk, with a bay leaf,

and then I'll make a sauce with mustard, creme fraiche

and garlic and serve with baby roast potatoes and shaved fennel, but you will have to wait

until the end of the show to find out which one you'll get.

We're not live today, so what you get left with is up to fate

and we'll find out later on how you get on.

So, it is on with the cooking. Freddie, what are you going to be making for us today?

Yes, well, like I said, I'm doing a nice vegetarian dish today.

Some roast cauliflower, served with a nice little vinaigrette here.

So you're going to make for me the vinaigrette,

-using these components here.

-Wonderful.

-And also, we're going to cook some quail eggs for three and a half minutes, OK?

-OK.

And afterwards, you're going to just put them into the iced water

-and then you're going to peel them for me.

-Lovely.

I'm going to marinate the cauliflower.

I've got some beautiful cauliflower here,

some white ones and some purple ones, some orange ones.

Those of you at home who are wondering why the

cauliflower are this colour, purple and orange...

-Yes, fantastic.

-The cauliflower when they're coloured like this,

-they have a very high degree of an antioxidant inside them.

-OK.

Very similar to what you find in maybe red cabbage and also red wine.

-That's why it has this beautiful colour.

-OK.

-So, a little bit of history about cauliflower here.

-Who doesn't want a bit of cauliflower history?

-Absolutely.

No, I think it's a beautiful thing to eat now. It's very versatile.

You don't need to just cook it in boiling water.

So here we've got some turmeric, some curry powder,

a bit of thyme, a bit of bay leaf inside here.

-And just very simply roasted, then?

-Simply roasted, a bit of olive oil.

-I'll have that, if you don't mind.

-I'll let you go first.

-A bit of olive oil inside here.

-OK. And talk me through the dressing.

OK, a little bit of water.

So the dressing, you've got some olive oil, some Dijon mustard,

you've got some capers inside there, OK?

Some sultanas to give it a little fruitiness and a little water,

-just to let it down, so it's not so rich. OK?

-OK.

So, I'm going to pop that in the oven now for about 25 minutes

-now on 160 degrees.

-OK. And I noticed you're wrapping it up.

Normally with roasting veggies like that, you kind of want those charred edges.

But that's not what this dish is about.

I mean, they're going to be slightly charred, but at the same time,

-I want them to be a little bit sort of moist also, at the same time.

-OK.

OK, so I'm also now going to make the raviolis now.

Which is a very wonderful job that I enjoy doing a lot.

I find it very therapeutic.

So before I make the pasta, well, roll the pasta,

-you've got some flour here, you've got five eggs and one egg yolk.

-OK.

A little bit of... A tablespoon of water and a tablespoon of olive oil.

That gets blended into a breadcrumb kind of texture.

And then I just knead that to a nice, firm dough and then let

it rest for about an hour, before I roll it out, looking like that.

-Lovely.

-OK?

Tell me a little bit about the restaurant that you've just started.

Cos it's brand-new, The Don.

It's a little restaurant that's based in Bank.

It's a restaurant that has two restaurants.

-One is like a French bistro.

-OK.

Which is sort of traditional French food, like sort of coq au vin

and things like beef bourguignon. And then on the other side,

we have like a British-led sort of modern restaurant, which is

-sort of predominantly sort of British ingredients.

-Right.

Very, very sort of simple food, but maybe a little bit more

innovative than you would find in the bistro.

It's very much sort of infantry stage of a job at the moment.

We're developing it now and, hopefully, we're going to

take it to greater things in the months and years to come, really.

Right, and it is a challenge to open a new restaurant like that.

Are you getting enough sleep? I know you have a new arrival in your life.

Yeah, I mean, we don't really get a lot of sleep, us chefs,

to be honest with you, and, yes, I've got a new arrival.

I've got a younger son now, two months old,

-and he's a great little boy, Trystan.

-I will have to ask you for some advice.

-My wife is expecting in November.

-Don't worry.

-I'll give you plenty of advice.

-Fantastic. Fantastic!

So, with the pasta, you've just got to roll it through the actual

-machine several times to get it nice and thin.

-OK.

-I think this is great. People at home,

they sometimes feel that making pasta or tagliatelle at home

is quite difficult, but it's pretty easy really and it's fun to also do at the same time.

And it is something that... You get such a reward from making pasta.

Yeah.

I think it's very versatile really.

You can make spaghetti, tagliatelle, you can

put various fillings inside of them, really, you know?

-OK.

-I'm putting some goat's cheese inside today.

To go with the dish. But you can put anything you want really.

It's entirely up to you.

The goat's cheese I'm using is basically a golden cross

and it's an unpasteurised goat's cheese I'm using here

and it's suitable for vegetarians because it contains rennet

that's made with vegetarian, so it should be tasty.

So, tell me a little bit about the charity work you're doing.

You're working with some children in Sierra Leone.

Yeah, I mean, that's really very important to me.

Basically, what I'm doing at the moment, hopefully next year,

we're going to be going to Sierra Leone

and spending some time in some hotels, you know, seeing the cookery

schools, predominantly aimed at young children, and then ultimately, at the end of the day,

I would like to potentially open up a cookery

school in West Africa, Sierra Leone, where I'm from,

and just give kids an opportunity that maybe they don't have

and I'm very lucky - I've had a lot of opportunities in my career.

And hopefully, if I can give a little back of my cooking skills to these young kids

and teach them how to cook, that will be something that's really very important to me, really.

So yeah, that's very much in infantry stage right now,

but definitely in the next few months and next year,

we're going to be aiming to have a cookery school back

in Sierra Leone, sort of bearing my name and my experience really.

-That's fantastic. Really lovely.

-So, just with the actual pasta now.

-So got to make sure you've got plenty of flour on the base.

-OK.

Egg yolk, just sort of brushed on to the pasta here.

I'm going to put little pieces of the golden cross

cheese along the front of it here.

-OK.

-Then I'm going to take another piece of pasta.

You've got to work quite fast here, OK?

-It dries out, doesn't it?

-It dries out pretty quickly.

-Yeah.

You've got to work fast and then another one on top.

And then you just sort of press it down basically, really.

-Joel, have you rolled out your own pasta before?

-Absolutely not.

-Play-Doh. I'll do it in Play-Doh.

-Play-Doh, OK.

-Yeah, no, I um...

-Similar enough.

-Very similar.

-I'm not really a pasta man.

-Aren't you?

-No.

-You don't do carbs?

-I'm not a carb fan.

-OK.

You know, I just... Anything Italian, it's not for me really.

-Could we convert you with this dish?

-Absolutely!

-Good!

-I mean, I'm not a rude human. I'll eat what I'm given.

-That's the right answer.

-Isn't it, Freddie?

-It's the perfect answer.

-Fantastic. So, tell us what...

-You've just cut them out with the little ravioli thing.

-Cut them with the ravioli cutter.

And I've got like a nice little parcel of pasta

-and some goat's cheese inside here.

-Lovely.

I'm just making the ends sort of just pressing down just to

-remove any air bubbles really.

-Right.

-OK?

I've got these quail eggs and I'm just peeling them.

-Just chucked them in cold water.

-Exactly.

Peel them for me after that and then we're going to cut them

-in half and mix them with the vinaigrette afterwards.

-Lovely.

These are very simple flavours, but put together quite elegantly.

Yeah, very much so.

I think when I was coming up with this dish, I was

thinking very much of the classic breakfast, the kedgeree, you know?

-Yeah.

-Similar sort of flavours really.

-And similar sort of textures really.

-Right.

That goes in to some boiling water with a bit of olive oil in there.

-Just about three minutes or so.

-And they do cook quickly, don't they?

Very, very quickly. So while that's in there, I'm going

-to just take the cauliflower out of the oven.

-OK.

And then I think we'll almost be ready to start dressing up, I think.

-And I'm nearly done with my egg as well.

-OK.

-Wonderful.

-Is that different-coloured cauliflower?

-Are you only spotting that now?

-Yeah.

We spoke at length about that at the start!

-I'm just...

-Don't worry, he's a comedian, yeah?

-It's like Teletubby cauliflower.

-It is like Teletubby cauliflower!

OK, so lovely. You can see the cauliflower's come out now.

Beautiful colours in there. You can smell that wonderful spice in there.

-Yeah.

-And it's all got a nice intensity of flavour now.

-Yeah.

-So all I'm going to do now is take the cauliflower out.

-OK.

I'm just going to sort of cut them in half.

Why do you think we don't see more kind of coloured cauliflower, then?

-Because it's so beautiful.

-It's spectacular.

I think it's mainly because people don't know a lot about it really.

Everyone goes to the shops and they just associate cauliflower being one particular colour.

But I think more and more now, we're finding in supermarkets that are stocking these sort of

items now, so hopefully people will start using them a little bit more.

So that comes out lovely like that. OK.

But I suppose we're stuck with what you can find in the supermarket,

but there are those different varieties.

Heritage carrots, you have a whole load of different colours as well.

So I've put the raviolis inside now. Like so.

-There we go. And I've got your serving plate here. I'm loving where this is going.

-Lovely.

And then all we do now is we just take the vinaigrette,

-which you beautifully made.

-Yep.

-Just sort of fold that inside.

-Lovely.

-So it's very nice and moreish.

And sultanas are an interesting ingredient there cos you're getting

sweetness against the kind of earthy grassiness of the goat's cheese.

You've got lots of different textures in there, a lot of

flavours. You've got the saltiness of the capers inside here.

You've got the fruitiness of the actual fruits, OK?

And then obviously, the nice spice of the cauliflower,

so it should obviously appeal to many different taste buds.

Beautifully cooked quail eggs, I must say, Donal.

So mix that all nicely now. OK? And we're going to dress up now really.

-Lovely.

-OK?

-It's like no pasta salad I've ever seen before!

-Absolutely.

So just put it on very naturally, OK?

You don't have to worry about putting it in any particular area.

-Just like so.

-OK.

-Spread it around.

Joel, are you taking notes now on serving suggestions?

Absolutely, yes!

-Yeah, delicately.

-A few little quail eggs inside here.

-You know, a few more cauliflower here.

-Lovely.

-OK.

I like that cos normally when I roast cauliflower in the oven,

I don't wrap it up like that and you get the charred edges.

-This is intriguing.

-Yeah, you don't have to roll it up.

I just like to sort of create like a bit of a en papillote

-sort of feeling really.

-But I like that.

-You get a very different finish to it.

-Very much so.

All the nice sort of colours and flavours, spoon that around.

OK? A few little leaves here, OK? Some nasturtium flowers inside.

Are they just a load of flowers? Where do you get an edible flower?

They grow in the garden.

I bet you've got loads in your garden, if you have a garden.

-Really?

-Yeah. And they take over. You get left with these

little seeds, which you can treat as capers and salt them.

-Just shove them in your gob, you'll be grand.

-Shove them in my face.

-Wonderful stuff.

-And there we have it.

Freddie, tell me the dish you've cooked for us.

So we've got some spiced roast cauliflower, with

-goat's cheese ravioli and sultana and caper dressing.

-Beautiful.

-Lovely. We have edible flowers for Joel to try.

-Yes.

-Can't wait.

-I'm intrigued to see what you think.

Well, when I was five, I used to eat pot pourri, so this is perfect.

I hope this is a step up!

My mother would be like,

"Joel, don't eat the pot pourri on the toilet, OK?"

-Well, tell us if this is like pot pourri or not. Galton, would you like to try a little?

-I will.

-I will, after you, sir. It looks great.

-Thank you so much. Shall I just go for it?

-Just go for it.

-I love goat's cheese.

The funny thing as well, when you said it's a vegetarian dish,

when I cook this at home it never occurred to me it's vegetarian

because it's such a kind of lovely dish.

You don't really think about it as vegetarian.

-It's so good!

-You like?

-This is so good!

-Do you want a taste of your own dish?

-I'll wait till you finish.

-You're happy, then! You're happy!

-Yes.

Susie, what have you got for us?

Well, interesting enough, this to me,

if I'm allowed to say this, is such a clever dish.

I thought the combination of all these unusual ingredients

that just work so well together, that I really wanted something

that was going to highlight all the different elements.

I tried quite a few different wines, had a few bottles open,

but what I came up with was this Ara Single Vineyard Sauvignon Blanc,

which is from New Zealand.

And I must admit, at first, I thought

this dish was going to suit a more kind of subtle style of Sauvignon -

a Sancerre or Pouilly Fume - but it's to do with those raisins

and then the capers, the saltiness, so you've got saltiness and you've

got sweetness and it just suits a slightly more punchy style,

which is exactly what this is.

Not bad, if I say so myself, actually.

I have to say, that's delicious, Freddie.

Good stuff.

-You're getting high on your own supply.

-That's a good sign.

-That's a good sign.

-Delicious!

-Let's try these wines. Let us know what you think of the wine.

Oh, yeah, let's drink up.

Freddie, as a match goes, are you happy with that?

I'm not a big drinker myself, but I think it works very well.

It's quite sharp and it's got a nice balance between the two.

I think with a dish like this,

you've got to kind of allow all these flavours to really come out.

And you're looking for something that supports that.

It works very well.

You get more richness in a New World Sauvignon than you

do in a French one.

Lovely and fresh flavours with it, all running through.

-Now, Galton, you are going to be cooking for us.

-Yes.

-So, tell us what you've got on the menu for us.

-I'm doing a halibut steak,

which I'm going to cook in beurre noisette, which is brown butter. Serve it with samphire, which is

-in season now in our neck of the woods...

-Samphire? What's that?

Yeah, you see. That's a little green seaweedy vegetable thing.

-A seaweedy vegetable thing.

-You'll quite like it.

-I love seaweedy vegetables!

-It's your favourite.

-From what you've been eating the last year, you'll quite like it.

-A salty flavour.

-Nice!

-And serving

-it with barbecue potatoes and a champagne sauce.

-Nice.

-Can't go wrong. Can't go wrong.

Right, it is time now to join Rick Stein on one of his most

popular series, Long Weekends. This week, he's in Bordeaux

and tastes what he thinks is the best barbecued steak ever.

The chateaux in the Medoc are pretty imposing.

They have a rather disdainful air about them,

like Maggie Smith in Downton Abbey,

as if they're saying to the great unwashed, "Don't think of

"traipsing over my lawns or driving over my well-raked gravel,

"you oiks!"

It's a little-known fact that

if you make wine in an appellation controlee, like Bordeaux, Burgundy,

Champagne and the rest, that you're not allowed to water the vines.

I didn't know that until now.

So the hardship of growth makes the grapes all that much sweeter.

Just like life -

a bit of a struggle is good for the soul!

Now, this very imposing chateau was founded by a descendent

of well-heeled Irish Jacobite mercenaries.

They called these disaffected Irish aristos the Wild Geese.

They married the local girls

and their offspring now own some of the finest vineyards

in the world, like this one, Phelan, that's the Irish bit, Segur.

-Bonjour.

-Veronique.

-How are you? Welcome! Chateau Phelan-Segur.

-Very nice to meet you.

-Nice to meet you too.

'The boss here is Veronique Dausse.

'Today is the last day of the harvest.

'Here, they grow mostly Cabernet Sauvignon and Merlot,

'and a smidgeon of Petit Verdot.

'And I may be showing my ignorance,

'but I couldn't get over how stony the ground was.

'It's like Chesil Beach!'

I'm just amazed at this ground.

I mean, I hope you don't mind me saying this, Veronique,

but it looks terrible.

Like nothing could grow here.

It's so funny that you say that because it's exactly the opposite.

You need this kind of gravel to make great wines

and it's very typical from the Medoc.

The soils are very well drained.

So, you need good drainage cos you get plenty of rainfall.

Yes, the soil doesn't need to be reached.

You know, we are not growing carrots, we are growing vines, you know?

It's almost human beings...

You know, when you're taking care of such incredible individuals,

like this one, for example, was planted in 1956.

So, could you almost tell from the flavour of the grape what the

wine's going to be like?

Yes, it takes years and years,

because when you taste the berry, there are techniques of tasting

a berry, but yes, you remember the berries from the previous years.

So then you relate toward what the wine has become.

So obviously, yes, it's something very, very special.

Now, you're talking tenderly about rearing them.

-They ARE human beings to you! They really are.

-They are almost.

Not exactly human beings, but I wish they were, actually!

Veronique promised me the best beef barbecue I've ever tasted.

She called it winemaker's cote de boeuf. That's basically

a Sunday joint cooked over wine-soaked vine trimmings,

and then marrow bone jelly with shallots

seared with a hot iron onto the beef.

The smell was delightful.

I mean, all you who believe in barbecue,

who believe in the perfection of barbecued beef with really

good red wine, we are at the temple of barbecue.

I mean, the beef marrow on there, the shallots,

the way he's searing the marrow into the beef is just...

I can't believe how good this is.

Well, this is how it's supposed to be

and I know many of you will be saying, "Oh, no!

"That's taking the biscuit! Surely you can't eat that?!"

Well, the short answer is, that's perfect.

-So, Rick, how do you like our...?

-SHE SPEAKS FRENCH

I like it well.

It's the tenderest, most flavourful, most excellently cooked

piece of cote de boeuf I've ever eaten

with some ceps and a beautiful wine.

The French absolutely know how food and wine goes together.

-Yeah, because we were born with that.

-You were, you lucky things.

When I first came here, many years ago now, I used to think these

chateaux appeared to be a bit, well, snooty and unapproachable.

But most of them I'm told will welcome you -

that's if you want to taste their wine seriously.

Lots of them do lunches and you might be lucky

to taste their cote de boeuf.

Thanks, Rick. There is another long weekend away with him next week.

Now, Rick tasted that beautiful steak cooked with bone marrow and

I'm going to show you another dish that uses bone marrow very well.

It's a Vietnamese pho, this is a beef pho. Have you ever been to Vietnam?

-A pho?

-A pho? You have to say it like that, otherwise they get very upset.

-It sounds like you are about to swear.

-Pho!

I'm just stopping myself. I'm just stopping myself.

Basically it's a beef noodle soup and it's got so much

flavour from all the ingredients we're going to add in here.

Now, what I think is core, this is a sort of sped-up version.

If you go to Vietnam, they will boil out stock and make gorgeous,

really rich broth, but you can do the same at home.

It won't necessarily be as deep and as rich as the flavour,

-but you can create it at home.

-Great.

So we're going to do that and by creating the flavour,

I'm talking about the use of our aromatics.

So we've got some onion and some ginger, and with this,

this is an interesting method

because one thing that you take away from all those flavours,

the depth of what you get, and there's a sweetness

and a sort of bitterness that you get.

So we're going to dry-griddle these ginger and onion halves

and it's this that will not only add great flavour,

but it's also going to give you a bit of colour.

Sometimes if you add the onion skin as well,

it helps to kind of enrich the colour.

So we've got our ginger and we've got our onion working away there.

I'm going to add some star anise and some coriander seeds

and a few cloves into a dry frying pan.

What you're looking for is just to bring those aromatics alive.

If you can imagine they've been sitting in a store cupboard for a very long time.

Heating that pan, all those lovely oils are going to come out

-and it's just going to...

-I've got a great spice cupboard.

-Have you got a spice cupboard?

-Great spice cupboard!

I've never used it but I've got a great spice cupboard.

It was what I was going to ask you first, was, how is your spice

-cupboard getting on?

-What a rack! What a rack!

Tell me about the tour. You are all around the country at the moment.

Yeah, so it's a 130-date tour, it keeps on being extended.

Originally it was meant to be quite a small tour.

Yeah, essentially it was 30 to start off with and then just kept

on going, kept on going and then it finishes at the end of the year.

And I've... It's just mad.

-I just can't believe people keep buying tickets.

-Are you shocked?

It so great. Honestly, I just can't believe there's so many people.

Do you think it's off the back of the success of I'm A Celebrity?

Yeah. And it's absolutely fine.

What's wonderful is the demographic is so wide.

I wrongly expected it was just going to be

groups of 16-year-old girls who are just like, "Bahhhh!"

But it was actually just, like, it's a good bunch.

You have groups of lads, loads of couples,

-old people who are hanging out.

-Having a good time.

Having a good old time, you know?

It's a really mixed bunch and the show is so big and stupid.

Like, my shows are really massive.

They're really fun and I have a big live music thing at the end

and I crowd surf.

-You crowd surf?!

-I have a confetti cannon, it's really fun.

And is it scripted or do you have to come up with this stuff in advance?

How do you bring the shows together? Because obviously confetti cannons

and crowd surfing doesn't happen just willy-nilly.

Yeah, I know the stuff that I'm probably going to do

and then I work around it.

So I'll have bits that I know I'm going to talk to the

audience in this bit and then, obviously doing 130 dates,

you can't just do the same thing every night.

You've got to keep it interesting for yourself.

You know, it'd be like cooking this same pho every

-day for the rest of your life.

-You go to Vietnam and they say pho.

I know. It's like when they make you say, "Choritho". I can't just...

-I just want to say chorizo.

-Yeah. I used to sell chorizo.

-Did you?

Did you have to say, "Choritho"?

See, I used to work at Borough Market

and I used to sell Parmesan cheese and chorizo and Parma ham

and I can tell you right now, I think I am the only professional

comedian who can cut Parmesan professionally.

I feel like that's something should have prepared for.

"And here's the giant block of Parmesan cheese."

-Technically you don't cut it, you tease it apart, guys.

-Hello. Hello!

Thank you very much!

My dad used to own a cheese shop and so...

I did a short course in cheese to be able to work in his cheese shop.

I didn't go to university,

so that technically is my highest form of education.

-OK. In a cheese shop.

-Just cheese.

-Can't go wrong.

-A debris? De... A brie-eh? A brie-eh.

-A brie-eh, OK.

As in BA. Never mind. That will not be included in the tour.

We'll do the puns later.

This is what you can expect on your fantastic tour.

Yeah, I used to work in my dad's, when I first started comedy,

I would travel down to his shop, it's called Cheese Box,

and I used to work there on Saturdays

-and then he'd just give me loads of cheese to take back to London.

-Fantastic.

I was doing stand-up comedy to start, on the open-mic circuit

and stuff and I had no money, like, no money but loads of cheese.

So much cheese, so throughout the day,

I would just eat cheese for, like, breakfast, lunch and dinner.

-And it was horrific.

-OK. So when did it go from cheese to ham?

Was that a quick succession or was it just a natural one?

When I got a bit of money, I started...

Reaching the heights of ham.

I started buying packets of ham and the rest is history.

Well, back to our Vietnamese situation here,

I've added some bone marrow to our stock,

alongside those toasted spices, so it's going to cook out

and it actually cooks quite quickly in this method.

The bone marrow, you're getting all that lovely richness in the centre

and that's exactly what we've got here. It actually helps to almost

change the texture of the soup, there's a thickness that you get from it.

So we have that ready to go.

I have my lovely steak. This is a little bit of those ones that

people get peculiar about, but with your steak, you're going to slice

it really thinly so that it cooks with the broth poured over the top.

So really tasty. We have some rice noodles which we've cooked up

and it's basically all an assembly job when it comes together.

So I'm going to ask you a little bit about the show you did with

Nicole Scherzinger, because that's quite an experience.

-She's a little bit famous.

-She's just a little bit famous.

She was wonderful. This was a while ago now. This was probably...

-a year and a half ago, and it was a show called Bring The Noise on Sky.

-OK.

It was really good. I'm obviously not good enough to come back for a second season,

but it was good. And she was lovely.

It's so weird hanging out with someone that famous.

Is she lovely and down-to-earth and all the things you want her to be?

So nice. It's just great.

I've got Nicole Scherzinger's number and every now and again, I text her

-and I'm like, "Hey, how's it going?"

-Does she text you back?

-It takes her a while.

-That was a bit of a slow response there.

She does eventually. Sometimes I'm like, "Hey, do you want to join me?

"Let's have some ham." You know, whatever.

Now, I hear you are writing a book at the moment.

So, tell me a little bit about that process.

It comes out next year and it's been really interesting.

I'm sort of about halfway through it

and it's a new discipline for me. So it's been really interesting.

I never went to university and so all I know is cheese.

And so just sitting there with the computer and doing it

has been such an interesting process

because I'm used to creating comedy through

going to comedy clubs every single night

and just going and forming your show, bit by bit,

cutting it, editing it, adding to it. Blah blah blah.

-But this is just - sit there, do it.

-Have you found a routine?

Is there anything you do to kind of get yourself in the mood and...

-It's...

-Like candles lit, maybe? A scented candle or two?

A sexy situation with myself.

I just... I just sort of go to a cafe, a different cafe every day.

-OK.

-I'm a big fan of cafes.

Do they recognise you when you are coming in now and writing,

writing your wares?

It's weird. People do recognise me but it's...

But I'm not so famous that people are, like, "Oh! You!"

Like, people just tend to look at me

and be, like, did I go to school with him?

-OK.

-That's the level of fame.

-OK. Fair enough. Fair enough.

You do have a new show coming out on Comedy Central.

Tell me a little bit about that.

-It's called Joel And Nish Versus The World.

-OK.

And, basically, my friend Nish Kumar, who is a wonderful comedian.

Right.

We went to all the

fittest tribes in the entire world

and tried to keep up with them for a week.

-OK!

-It was the most insane experience ever.

-It was...

-That's got to be intense.

-Oh, it was crazy.

We went to, like, Mexico, Philippines, China, Brazil.

Mongolia was very interesting. And...

What was the most interesting aspect of the lifestyles you came across?

It was just so remote.

Not having phone signal.

That's probably one of the most interesting things.

It's just fascinating, beautiful, amazing people that are so happy

with having so little

because they just don't want for anything else.

I did, like, a 32-mile ultramarathon in Mexico.

-OK. Did you survive?

-Barely.

I ran eight of it in sandals because they run in these

-sort of amazing sandals that they make out of car tyres.

-Right.

And I did that. I got to mile 25 and I just could not stop crying.

Tears of joy or adulation?

It was the hardest thing I've ever done.

I just couldn't stop crying. And Nish couldn't stop laughing.

And I was just crying. Running and crying. Running and crying.

And Nish would just, like, remind me about things

and I just kept on crying and he sort of calmed me down.

You got through it.

"You're going to be fine, Joel. You're going to be fine."

And I was, like, "Can we talk about stuff back home?" You know.

-Just normal stuff.

-Just a reminder.

-Just take my mind off this.

He was, like, "Joel, you're doing the Hammersmith Apollo."

"I'm doing the Hammersmith Apollo!"

-That looks easy after doing that.

-Oh, it was amazing.

-Wonderful.

-I had so many amazing experiences.

Look, we have served this up.

This is a lovely beef pho with bone marrow on the side

and you can go at it. I'll give you a fork, as well, to go at it.

Bone marrow on the side? There's a bone on the side, mate!

Just a subtle element of the dish on the side. Lots of herbs.

We've poured over that really steaming hot stock

and it partially cooks the meat, as well,

so it's still nice and rare. Really tender.

A little squeeze of lime juice over there

and I actually added some fish sauce, as well.

So, it's got that saltiness.

-Haddock?

-Not haddock. We're OK.

-Do you get this out?

You have to get in there with the spoon.

-But that's really great flavour in there.

-Oh, really?

Tell me, what do you think of the soup?

-Should I have gone with this end?

-Probably would be the easiest way to go in.

-I'm going in, guys, I'm going in.

-I'm impressed.

-I feel I'm doing surgery.

-Yeah.

I'm going to push it through the other end.

-This is the gift I've given to you on Saturday Kitchen.

-There it goes.

-Guys!

-Make it a little bit more appetising!

-You're doing it all wrong, Joel. Stop!

-I'm sorry.

-I'm ruining your wonderful dish.

-Moving swiftly on.

What will I be making for Joel at the end of the show?

Food Heaven, which is going to be ham and cheese waffles. Stop it!

Delicious! Delicious!

I'll make a waffle batter with ham, Cheddar,

and flour and cook in a waffle iron and serve them

with hollandaise sauce and poached egg and wilted spinach.

Or it could be his Food Hell,

which I feel like that's kind of where we're at right now.

It's smoked haddock with mustard and dill sauce.

I'll simmer smoked haddock in milk and a bay leaf.

I'll make a sauce with mustard, creme fraiche, and garlic

and serve with a baby roast potato and shaved fennel salad.

We'll find out at the end of the show which one you're getting.

Now, it's time to look back on a classic episode of Keith Floyd.

He's in Provence getting a culinary masterclass

from his all-time food hero.

Ah. And here's one of me again, dressed as a custard tart.

But, seriously, I'm on a pilgrimage, actually.

Coming back to Saint Saturnin Les Apt and the restaurant St Hubert,

a place which inspired me

with its good cooking many more years ago than I care to remember.

It's very difficult for me to sit at a table and talk to you.

You've watched some of my programmes before.

Some of you have never seen me before.

Some of you think I'm an arrogant twit, and you don't like me, and all the rest of it.

I'm going to let you into a secret.

The only reason I'm sitting here is because, once,

nearly 20 years ago, I met a man who profoundly influenced my life.

He was a local lad, actually. Simple chap, never really went to school.

Left when he was 15.

Took over a cafe which he couldn't really afford.

It was full of rough drunks.

Sometimes people burst in with shotguns.

And all sorts of things, bizarre things happened

while he served them great bowls of steaming Provencal soup

and crude bread and litres of rough wine.

Anyway, 20 years later, he's cooking some of the finest food.

You won't find him in the Michelin Guide.

His name isn't Paul Bocuse, or the Roux brothers.

He's called Claude Arnaud.

He's a simple man who cooks brilliant food.

He's my hero. That's why I'm here in Provence.

And do you know, there's absolutely nothing magic about cooking.

Good cooking comes from years of learning and of dedication

and of discipline.

When I started cooking 20 years ago,

what I know now is, I'd have given my right arm

to have worked under a man like Claude.

He's very strict, I know,

but he's a perfectionist and he drives these blokes,

but not only is he harsh on them,

he fills them with enthusiasm and dedication.

Look at that, for example.

Cooking under a guy like this makes me a little nervous,

and there's some blinking canaries twittering away in the background,

not to mention the director twittering quite a bit, as well.

So, we've already started making this wonderful dish

which Claude has explained to me, is a very white chicken breast,

fried very gently in butter

and then served with a curious beetroot sauce.

And to save camera time,

we've already cooked that for about four minutes on each side,

very gently, so it hasn't taken too much colour and hasn't dried up.

That's very important. And I put it on there.

THEY SPEAK FRENCH

I cover that.

That's very important, so it doesn't dry, he tells me, while...

A little bit of this.

I've got to lift off a bit of the grease.

C'est chaud. It takes two to tango. We've never worked together before.

I've always been a customer here.

-We take a little bit of... C'est bon?

-C'est bon.

Take away a little bit of the fat.

And a little bit of shallots like that. Shallots...

which I let just soften.

Is that right?

CLAUDE SPEAKS FRENCH

OK.

I'll leave them there for about 30 seconds or so to soften.

And I've got to put nearly a glass of white wine in.

OK.

And let that, I think, reduce a little.

Let that bubble down for a second or two.

We might as well just have a little glass while that's reducing...

cos, as you know,

what I really enjoy doing is wittering on, chattering, drinking,

and actually, to really have to do this...

is a bit worrying. Right. That's nearly ready now.

-C'est bon?

-Non, non.

I've still got to leave it a little bit longer.

What shall we do? I'll ask the director.

What shall we do now while I'm just waiting for that to evaporate a bit?

-Walk out of shot would be a good idea.

-I'm going to walk out of shot.

CLAUDE SPEAKS FRENCH

We've reduced the shallots in the white wine.

And then we put the creme fraiche in, the fresh cream,

and we just let that reduce a little tiny bit on this very hot stove.

Salt and pepper. Stay there, Clive. I'll get the salt and pepper.

I forgot that.

Little bit of salt.

A grind or two of pepper...

like that.

I tell you what, it's about 102 degrees outside in the shade,

it really is. This is July, in the middle of Provence.

It's damned hot and it's unbelievable in here.

I reckon it's about 130.

There's a tip for all of you who are making cream sauces at any time.

As soon as the cream sticks onto the edge of the spoon like that,

it's ready. OK?

Now I put in...

He's a bit hard, actually, this guy.

-Like that?

-C'est bon.

This is beetroot, cooked beetroot, mashed with butter.

OK. And look how lovely... it turns into this

lovely purple sauce. I'm not going to take this pastry...

CLAUDE SPEAKS FRENCH

Oh, I was cooking it too fast.

So that's ready.

THEY SPEAK FRENCH

I'm glad I'm a television presenter and not an apprentice.

There's another important thing we've just taken, you see.

The little bit of juice that, by covering it, has been saved

gets poured into there just to enrich the dish.

That's just the sort of detail that we don't do in England, do we?

And then I sieve this through

because we're going to put the chicken

on top of this beautiful sauce.

C'est bon?

Like this.

-Non, non.

-No? Oh!

I'll put this over here.

You'll have to follow me around, Clive.

I'm actually getting a proper lesson here. OK.

Ah, bon.

Now what have I got to do?

-Cut it like that?

-OK.

CLAUDE SPEAKS FRENCH

I see. Right. I've got to slice it like this

and then put it back together again.

Notice we're both wearing plasters today, Claude and I.

That's how close we are.

In fact, culinary-wise, we're miles apart.

He's streets ahead of me.

I've never admitted that on any programme I've done before.

CLAUDE SPEAKS FRENCH

OK.

Put the garniture on...the garnish on,

which is very thin slices...

of tomato and courgettes,

baked in olive oil, onions and herbs de Provence.

And then I put a few little bits of...

Little bit of julienne of carrot which has been lightly cooked.

And little haricots verts, little green beans...

like that.

-C'est bon.

-He says bon. It's OK.

I found it a bit difficult.

He's a bit exigeant, as we say.

CLAUDE SPEAKS FRENCH

I could have put a little julienne of...

That's very thin strips of beetroot over it, to make it really superb.

He says, "What do you expect from someone like you

"who makes television programmes?"

-Bon. Claude, merci beaucoup.

-Chin-chin.

-Chin-chin.

They don't make them like that any more

and there is another brilliant film from Keith Floyd next week.

Still to come - Nigella Lawson is making a delicious dessert

and serves up an apricot and almond cake,

glazed with apricot jam and sprinkled with pistachio nuts.

And there's no omelette challenge. Instead, the chefs will be

competing to make the best cocktail in one minute, judged by Joel.

A better man for the job.

And can Galton or Freddie MEASURE up to the task

and give it their best SHOT

to make a summer tipple,

or will it taste so POUR that we'll have to SLING them down the sink?

Their attempts DASHED...

GROANS

I know - and CRUSHED. I'm sorry.

I'm sorry. Will Joel get his Food Heaven -

cheese and ham waffles and hollandaise sauce -

or Food Hell - poached smoked haddock with a mustard

and dill sauce? As we're not live today,

we're letting fate decide at the end of the show.

Right, on with the cooking,

so, Galton, what are you going to be making?

-We're going to deal with this, the halibut.

-Yep.

And we're going to cook that in beurre noisette, which is there.

-Lovely.

-Serve it with this. This is my favourite jewel

-of this time of year.

-And you say it slightly different.

It's a controversial one. How do you pronounce it?

-I would call it SAMPH-ire.

-SAMPH-ire? OK.

A lot of people say sam-PHIRE.

Well, people up north and people from Ireland

and people from Scotland and Wales

-and probably everywhere else call it sam-PHIRE.

-OK.

But people who REALLY know...

-From the east coast.

-..call it SAMPH-ire.

-Right, fair enough.

-That's me told!

-There you are.

So, this dish.

Tell me a little bit about where the inspiration comes form.

Being on the coast...

and we try and use sustainable and seasonal fish all the time,

this is a dish we use at the restaurant

-and at the fish and chip shop as well.

-OK.

So, it's so versatile and flexible.

You could, if you wanted to,

do what Freddie did and serve it with cauliflower,

or something like that.

It's just a slightly different method of cooking

a piece of halibut,

which is gently cooking it in a lot of butter.

In fact, there's an awful lot of butter in this recipe.

I was going to say, as an Irishman,

I'm very happy with the amount of butter that's

-on our counter here today.

-Yeah. There is.

So it's a beurre noisette you're actually cooking the fish in?

Yeah. That's right.

Simple. So, tell me a little bit about the writing you're doing.

You've got a book coming down the line?

Yeah. To be fair, Donal, I'm not the sharpest knife in the drawer

-but I actually...

-Hey.

I've done a book,

which I'm really proud of now.

I had sort of said I wouldn't do a book again,

because they're so hard work,

and you guys will all vouch for this,

and I end up having to read it about 20 times to make sure

-there's no mistakes in it.

-OK.

-So, anyway...

-What's the title of the book?

-It's called Hook, Line And Sinker.

-There you go.

-So it's a book on fish.

-OK.

And I'm proud of it

cos it's eclectic and quite different.

The recipes featured in the book are all from either Morston

-or from No 1 in Cromer, the chip shop.

-OK.

-And they work.

-It always helps, with a cook book!

Is it a bit of a celebration?

Because you're 25 years in business.

That's a great shout. It is.

It is.

-We started off in 1992...

-My goodness.

..my wife and I, and bought this hall in Norfolk

and sold everything to buy it,

and all that sort of thing.

25 years later, and 18 years one-star Michelin...

-As you do.

-As you do.

And Tracy your wife has stuck with you the entire time.

Well, she has done well.

Actually, I've done well.

Nicely saved, nicely saved!

No, we work well as a team

and we've now got a good, dedicated staff there

and brilliant chefs in the kitchen

and brilliant out front,

-and it works beautifully.

-OK.

So, tell me a little bit about this potato mixture,

-because you're using lavender.

-Yeah.

-Most people would think...

-I've got to tell you a story about this.

-It's an interesting one. Go one.

The gardeners at Morston trim up the lavender, and masses of it.

-But don't go mad.

-Don't go mad, so a little pinch.

-A little bit like that.

-OK.

-And so, we use...

I'll use it, and I was doing some potatoes to something,

and I put it in, and I thought, "Actually, in moderation,

"like most things, that works. That works quite well."

So, all you do is you put your new potatoes

in a piece of foil like so. Some garlic, some lavender,

or you could use rosemary or something like that. And olive oil.

Put it in there. Watch it. Otherwise you'll end up with burnt potatoes.

Never good.

And put it on the barbecue and cook the potatoes like that.

-I think the flavour is great.

-So I stick this into the oven.

How long would you put it in for?

Well, if you're doing it on a barbecue, then you put it in

and keep an eye on it, and it probably about takes half an hour.

By continuously turning them.

-Right. And even with the foil, you do need to keep...?

-Yeah, and then open it up.

-OK.

-Lovely.

-Now, sauce.

-So, with the champagne sauce...

-Champagne sauce.

So we have the shallot finely sliced.

We have mushrooms, carrots, your garlic in there as well.

Now we add fish stock. You could use chicken stock if you wanted to.

Or you could use vegetable stock.

So, obviously, you're close to the coast, and you're

working in the restaurant, but do you get a chance to go out fishing? Is that... Is it a pastime?

I am Captain Blackest and the worst fisherman on the North Norfolk coast.

OK. How has that happened?

Well, because I've tried so many times to catch fish.

-And it doesn't really happen. I did hook into a load of mackerel one time.

-OK.

But then... But then... Yeah, I did hook into a load of them.

What other fish could you use apart from halibut?

I would say... I do this one with a sort of a T-bone of plaice,

-large plaice.

-OK.

-Or meaty fish, hake would work.

-Yeah.

The beauty of this is that it doesn't break down too much,

unless you've got your butter too hot.

-So the beurre noisette... Noisette.

-Beurre noisette.

-Beurre noisette.

That's just butter cooked for a long time?

It's butter cooked, it goes to a nut-brown colour.

And, yes, you don't want to take it any further than that,

-otherwise you get beurre noir.

-Which is just burnt butter.

-Which looks like...

-This is looking like... No, maybe it's not.

-No, it looks good.

I don't want to deep fry the fish.

While you crack on with that, I'll remind you that

if you'd like to try any of Galton's, or any of our studio, recipes

today, then visit our website...

-Is it OK, is it looking good?

-That's all right.

-OK.

-I'll just leave it like that for the moment. Off the heat.

And then I'm going to baste it. Actually, Donal, you can do that.

-I can do that.

-I do like somebody doing something.

Put a few spoons over the fish,

-but not massive, and keep basting it.

-OK.

Right, so this sauce has to reduce.

OK? Now, this is the bit which I like.

Unlike what you said earlier on, Freddie,

where you're not too keen on wine. I'm the opposite end of that one.

LAUGHTER

It's taken years of drinking constantly...

-To get to that expert level.

-No, it's part of my job.

So the cocktail challenge would be a little bit interesting.

I'm looking forward to the cocktail challenge, I really am.

-Joel, you'll have your work cut out for you.

-I can't wait.

So, champagne straight into the sauce, then?

Champagne straight into there. You cook it out. Like so.

-Could you use cava, Prosecco, if you didn't want to go the full level?

-Of course you could.

To be honest with you, at Morston, we use champagne.

-At No 1, we use Prosecco.

-Fair enough.

-But I don't call it a champagne sauce there.

-OK, fair enough.

-Keep that basting. And then keep it on a gentle heat.

-Lovely.

So you're just slowly cooking it in the butter.

I mean, we put that at work in an oven, a 50-degree oven,

with a beurre noisette and just gently, gently cook it for about ten minutes.

-So, right...

-Tell me about the sauce.

Now, you've got the champagne in there, it's fizzed

-and bubbled, all those gorgeous things.

-And now it's reduction.

-OK.

-Then we add a touch of cream. Reduce.

So it's a light dish, then, for Saturday morning.

-Lots of butter, lots of cream.

-You aren't going to come to me

and have something which is healthy and friendly, you're going

-to come to me and get your hit of butter and cream.

-There you go.

-A nice little treat.

-So, go with it, Joel, won't you?

-It'll be absolutely fine. We'll consider it a cheat day.

-It's a cheat day.

-JOEL:

-It's a cheat day. It's a butter and cream day.

-GALTON:

-A little bit of samphire.

-You're quite into your healthy eating.

-Yeah.

Tell us a little bit about that.

-I just sort of eat for fuel, really.

-OK.

I kind of have steak, ham, sweet potato. And that's basically it.

That's basically all I eat.

When I cook, I sort of cook in the morning,

I'll cook lots of stuff and then just put it in little

-lunchboxes and then eat it throughout the day.

-That's very organised.

I try my best. Otherwise you just end up going really unhealthy and then unhappy.

-So I just try and eat well.

-Sounds like you need a private chef.

I do need a private chef.

If any of you are available, that would be absolutely fantastic.

Well, I don't know if they do food for fuel,

but they certainly do good food on the go.

This is an absolute pleasure, just to have people cook for me.

This is why people love coming on Saturday Kitchen, it's just a treat.

It's a dream. I love food, and I love being on television.

There you go. All those things in one.

We're nearly there. We're nearly there. All we're doing...

I've just literally blanched the samphire in boiling,

salted... Well, unsalted water, really, because there's a lot of salt content in...

-What are you laughing at?

-I'm not laughing at anything!

-I've said nothing.

-It's all right, you're all right.

-So just a touch more butter, then.

-Just a touch more butter.

Samphire, it's an interesting ingredient, because people kind of...

It's almost like a sea asparagus, but it's quite salty, isn't it?

You've hit the nail on the head there. Really, as the asparagus season finishes,

it heralds the start of the samphire.

And round our way, you get...

You can walk down to the marshes, you pick the samphire, which is

beautiful at this time of year, and there's nothing really better.

And is there anything you should think of

when you're picking samphire?

Well, you see, the locals will pick it by the root.

But I suppose you should really cut it. If you so wish.

-But look at these potatoes...

-Fantastic, lovely colour on them.

The reason I ask about the samphire is I'm just worried

Joel will be down there, you know, picking some samphire by the beach.

-I want to make sure you get the right thing, you know.

-There again,

there's a plethora of things you can use from the shore, which...

And, you know, it's not foraging as such, but it's things that makes

sense in season, the sea aster and things like that, and purslane.

-All over our coast. And I love it.

-But you do quite a bit of foraging.

-You actually did a little film for Saturday Kitchen.

-I did.

-How did that go?

Well, I think it went all right.

I didn't make too many mess-ups or anything.

Good information about a bit of foraging.

You see, the fish is just, just cooked.

Now, this is the piece de resistance. I taste the sauce.

-So this is stepping this dish up.

-This is stepping this dish up.

-A little touch of caviar.

-And we have some caviar.

-Now you could use English caviar, which you get from Exmoor.

-Mm-hm.

Or you could go... Don't go for beluga or anything like that.

You could use a sevruga or osetra, or something like that.

Or a herring roe, or something...

-Go on, get that in there.

-It's...

My wife is Swedish and it's all about the roe,

all about those little touches.

It's a little pop of saltiness, it's lovely.

-Caviar is very expensive, right?

-GALTON:

-Caviar, it is.

It adds an element to the dish.

-JOEL:

-It adds an element of less money in your pocket.

LAUGHTER

I sometimes like to serve it to my mother-in-law

and the idea of that, it tries to impress her, but it doesn't.

-I'm still always in the doghouse.

-She doesn't get too excited about it.

OK, Galton, remind us what you've just created.

So that's halibut cooked in beurre noisette, barbecued potatoes of lavender,

samphire, champagne, caviar sauce.

Simple and delicious.

OK, we're bringing the caviar over here.

-That is probably the best thing out of the lot.

-That's the best bit?

-I don't think I've ever had caviar.

-You're on Saturday Kitchen.

-There you go.

We talked about it being a treat.

-Down it, down it!

-Don't do that.

OK, so tuck in, let us know what you think.

Slightly different from the I'm A Celebrity dinners.

This is wonderful stuff.

I like it cooked in beurre noisette, it gives that lovely taste, doesn't it?

You have to get the beurre noisette so it's right.

You know, sometimes on television, I can go little bit too far.

-But that's all right.

-That's good.

-That is delicious.

-You like it?

It's really good. I mean, it's got so much butter and cream in it.

-It can't fail to be!

-JOEL:

-You can't go wrong.

I'm bribing you with butter and cream.

-It's so good.

-Susie, wine...

Well, I have to be honest here, I've gone completely classic because,

Galton, give me a piece of halibut, which is my favourite fish,

with a buttery champagne sauce and I can't resist white burgundy.

So I've gone for white burgundy, but this is an Vire-Clesse

and it's a Tesco Finest. It's £8.80.

And what's really lovely about it is that it has the similar

flavours to the sort of bigger names in Burgundy.

You know, in an ideal world you'd have Puligny-Montrachet or Meursault,

but if you go a little bit further south into the Macon, which is

where this is from, you get similar flavours

but it's just not as expensive.

Those wines are, you know, hugely expensive.

So it's a really great alternative.

With wine, is it generally the more you spend, the better it is?

-Or is that, like, kind of not the way it is?

-As a general rule, yes.

I mean, there's great value...

I think there's a difference between value and cost with wine,

and, you know, you can have a great value wine that is still not cheap.

And I think something like this really offers value for money.

But you could spend an awful lot more and still have value

because it's a great experience.

So then there are some wines that are just overpriced.

But it's like everything in life.

You've hit the nail on the head with this. I could sit and drink this...

-..well, quite easily.

-We went into that earlier.

-It's delicious.

Because it's subtle. Go on, have some caviar.

-JOEL:

-How do I do it?

-GALTON:

-Go on, just like that.

-JOEL:

-Do I just eat it?

-GALTON:

-Go for it.

-Just like that, put it in my mouth?

-You've done this before...

-Actually the right way, you should put it actually right here.

-Oh, really?

-Like a tequila.

-Something like that.

-What do we think?

-It tastes of the sea.

-Doesn't bring back memories of haddock or anything like that?

-Well, no.

That is... I mean, it tastes very expensive.

LAUGHTER

That's what we're going for.

Time now for a tasty recipe from Si and Dave, the Hairy Bikers.

They're in Wales at a local country fair, using the finest ingredients

to make two classic dishes - Welsh cakes and Welsh rarebit.

After hours of primping and preening - and that's just me -

-it's the moment of reckoning.

-It's like a pageant for poultry here.

With categories for every kind of bird.

But the event that counts is the white leghorn section.

Tom and Thomas are here to see if our Dave's the winner.

The moment of truth is imminent. Will today be the day he triumphs

-and reigns supreme?

-The white one is very exciting.

-I'm so tense, I could lay an egg.

-The white one.

-I'm scared to look.

Yes! Get in, Dave's number one!

Look at that. Belter. Are you chuffed?

-Yes, very chuffed.

-Congratulations.

-Good.

-Congratulations.

That is great news. Dave, eh, see? Dave.

You know what, mucker? It's not every day your namesake wins a top prize.

Too right. We need to celebrate with a cook up.

We couldn't cook chicken here, man, we'd get lynched.

Don't worry, chicken isn't the only poultry product on show.

Yeah, Hugh will be able to help us

find the freshest eggs Wales has to offer.

Me mam used to, before she got the eggs, when she used to have to buy them,

she used to put them in water, and if they sit horizontal,

-they're fresh. If they do that, they're not. Is that true?

-Yeah.

Perfect.

You can also tell the freshness of an egg from the way the yolk

sits on the white.

If you look at the quality of the yolk, the way it rises up,

it's held up by the white.

There's not a lot of liquid rushing around on it. A good solid white.

-That's indicative of a very fresh egg.

-Perfect.

Right, let's get ourselves the freshest half-dozen we can find

and rustle up a couple of Welsh classics.

-Who likes Welsh lamb?

-ALL: Yes!

-We're not cooking it!

-No, we're not.

-LAUGHTER

-We're cooking Welsh rarebit.

CHEERING

-And we're cooking Welsh cakes.

-CHEERING

-But with a twist.

-Ah!

'Both these recipes show how eggs are at the heart of

'so much of our cooking.'

'And we're kicking off with Welsh cakes,

'delicious doses of local sweetness.'

First, start off with 250g of self-raising flour,

which I have measured earlier.

To that, 50g of caster sugar and a pinch of salt, and, to that,

I'm going to rub in the butter.

And, just let this fall through your fingers

until it resembles fine breadcrumbs. Look at that.

I think we're there, Kingy, do you? 'Now for the twist.

'Usually, Welsh cakes use raisins

'but I'm going to use sour cherries with an extra-special kick.'

so, pop those cherries into a pan and drench in Welsh whisky

and bring it to the boil.

-And, we need the zest of an orange, about a teaspoonful.

-Nice.

Lastly, we add the egg.

Now, if it's a bit dry, I can loosen it up with my whisky mixture,

and, as we work it a bit, not too much, a bit of flour,

and we roll this out. Just start to pop them out.

And, really, they take a few minutes on each side.

'And, now for the rarebit. At 300-year-old local dish

'made from eggs and cheese.'

We're going to melt some butter. Now we put a teaspoon of flour and then

we put the mustard powder in as well and then we whisk it in.

'Keep whisking over a low heat.

'What's vital is to cook all the flour out.'

Because if you don't do that, the gluten in the flour doesn't

-break downs so then it tastes a bit...

-Floury.

-..floury.

Right, now, at this point, we add the beer.

-Beer. Where's the beer?

-I've forgotten it.

DAVE SIGHS

How are you going to make Welsh rarebit with Welsh beer

without beer?

Well, if we hadn't drank it last night, it would have been all right,

wouldn't it? But I forgot to get some this morning. I'll not be long.

-We're in a field.

-I never meant... Miracles take a little longer.

Where's the beer?!

He's been gone for ages.