28/12/2013

0:00:02 > 0:00:05Christmas may be over but the New Year is fast approaching.

0:00:05 > 0:00:07We're celebrating early with 90 minutes of spectacular food.

0:00:07 > 0:00:09This is Saturday Kitchen.

0:00:29 > 0:00:32Welcome to the show. With me in the studio

0:00:32 > 0:00:34are three chefs with three very different cooking styles.

0:00:34 > 0:00:38First, an Irish woman with a passion for Italian food that she shares

0:00:38 > 0:00:40with the visitors to her very own cookery school,

0:00:40 > 0:00:44Ballyknocken in County Wicklow. It's Catherine Fulvio.

0:00:44 > 0:00:47Next to her is the French maestro at the helm of his own Michelin-starred

0:00:47 > 0:00:51bistro right here in London. It's the equally talented Eric Chavot.

0:00:51 > 0:00:53And finally, next to him,

0:00:53 > 0:00:55one of the most finest Indian chefs in the country.

0:00:55 > 0:00:58It's the king of spice, Vivek Singh.

0:00:58 > 0:01:00A big welcome to you all.

0:01:00 > 0:01:03Catherine, looking splendid there. It is New Year.

0:01:03 > 0:01:06Ladies first. What are you going to cook for us?

0:01:06 > 0:01:09I am going to cook a lovely pork dish. It's a Sicilian dish.

0:01:09 > 0:01:11I'm going to add a little Irish twist to it.

0:01:11 > 0:01:13It's being served with a beautiful pomegranate and date salsa.

0:01:13 > 0:01:16You've got risotto in there as well? Yeah, we're making little arancini

0:01:16 > 0:01:19and we're going to serve them with the pork. It'll be delicious.

0:01:19 > 0:01:22And that's filled with mozzarella as well? Mm. Sounds pretty good.

0:01:22 > 0:01:24So, what are you going to follow that with then, Eric?

0:01:24 > 0:01:27We're doing a beautiful little Salade Landaise.

0:01:27 > 0:01:29Salade Landaise will be... It's a...

0:01:29 > 0:01:32back from what we used to have for Christmas,

0:01:32 > 0:01:36so it's all about that and just a little twist again.

0:01:36 > 0:01:38I made it lighter and a nice little salad

0:01:38 > 0:01:41so we're going to break it down. Tastes really good as well.

0:01:41 > 0:01:42You're the last one. Follow that.

0:01:42 > 0:01:47Right, I'm doing a version of raan, the grandest of all Indian dishes.

0:01:47 > 0:01:51Does this beat everybody, then? This is it? Is this a competition?

0:01:51 > 0:01:53No, it isn't a competition.

0:01:53 > 0:01:55This will traditionally be done with a leg of lamb.

0:01:55 > 0:01:59We'll be using a shoulder. So, it's a spiced, roasted, part-roast,

0:01:59 > 0:02:02part-braised shoulder of lamb that we're going to serve

0:02:02 > 0:02:04with some cumin and chilli roast potatoes.

0:02:04 > 0:02:07So there you go, three great recipes to look forward to.

0:02:07 > 0:02:09And we've got our line-up of fantastic foodie films

0:02:09 > 0:02:11from the BBC archives.

0:02:11 > 0:02:13There's recipes from Rick Stein, Nigel Slater,

0:02:13 > 0:02:17plus new Saturday Kitchen recipes from Ken Hom, Ching-He Huang

0:02:17 > 0:02:20and Raymond Blanc. Now, our special guest today will always be

0:02:20 > 0:02:23remembered for playing the lovable rogue antique dealer

0:02:23 > 0:02:27in the massively popular BBC TV series, Lovejoy.

0:02:27 > 0:02:30He's since abandoned antiques for the frontiers of the Wild West

0:02:30 > 0:02:33to star in the multi award winning American drama, Deadwood.

0:02:33 > 0:02:37Please welcome to Saturday Kitchen, it's the brilliant Ian McShane.

0:02:37 > 0:02:40Great to have you on the show, Ian. Nice to see you.

0:02:40 > 0:02:43And I have to say, probably the busiest actor that I've ever

0:02:43 > 0:02:46had the pleasure of speaking to. Not bad. You're pretty busy.

0:02:46 > 0:02:51For somebody like yourself who says that acting's not in your blood...

0:02:51 > 0:02:55Well, no. I mean, obviously I wasn't a very good footballer.

0:02:55 > 0:02:58My dad was a soccer player and obviously that's your dream when

0:02:58 > 0:03:01you're a kid but I found out pretty early I wasn't very good at that.

0:03:01 > 0:03:04Cos your dad was... Yeah, Manchester United.

0:03:04 > 0:03:06In the time when, what, '51, '52?

0:03:06 > 0:03:09Just before the Babes, so I knew them all, yeah.

0:03:09 > 0:03:12Ferguson's a good friend of mine now.

0:03:12 > 0:03:14So, I did a play at school.

0:03:14 > 0:03:17I mean, I didn't have any pretentions towards acting, either

0:03:17 > 0:03:19but it seemed, you know,

0:03:19 > 0:03:22better than being bad at football or going to jail.

0:03:22 > 0:03:25Yeah, acting's been very, very good to me, as they say. It certainly has.

0:03:25 > 0:03:28We're going to talk about your career to date as well

0:03:28 > 0:03:29a little bit later as well.

0:03:29 > 0:03:32But now, of course, at the end of today's programme I will actually

0:03:32 > 0:03:35cook Food Heaven or Food Hell for Ian. It's going to be something

0:03:35 > 0:03:37based on your favourite ingredient, Food Heaven,

0:03:37 > 0:03:39or your nightmare ingredient - Food Hell.

0:03:39 > 0:03:45That was a tough one, cos I don't really have a hell and I like food.

0:03:45 > 0:03:48But fish with red wine sauce has never been a favourite.

0:03:48 > 0:03:50Let's start with heaven, then. What would you like?

0:03:50 > 0:03:52Oh, I think like, you know,

0:03:52 > 0:03:55fish and chips, a really great fish and chips. Sounds good to me.

0:03:55 > 0:03:56Sounds good to me.

0:03:56 > 0:03:59That's because you've been in LA for quite a number of years.

0:03:59 > 0:04:01Now, you can't get good fish and chips over there, surely?

0:04:01 > 0:04:03No, no. They have very good Mexican food.

0:04:03 > 0:04:06Well, I know you like sole as well, so I could be doing it with that.

0:04:06 > 0:04:09Whatever you choose. And what about the dreaded Food Hell, then?

0:04:09 > 0:04:14I've never understood the fish with the wine sauce.

0:04:14 > 0:04:17Unless it's Sole Veronique, yes, but red wine,

0:04:17 > 0:04:19that kind of thing, is odd.

0:04:19 > 0:04:23And capers, I think I mentioned, didn't I? Not my favourite.

0:04:23 > 0:04:24There you go, it's sole or cod.

0:04:24 > 0:04:27For Food Heaven I'm going to draw on Ian's northern roots

0:04:27 > 0:04:30for my inspiration to make some proper fish and chips.

0:04:30 > 0:04:33First of all, the fish is filleted then covered with

0:04:33 > 0:04:35a beer-infused batter, then deep-fried and served with a big

0:04:35 > 0:04:39pile of chips and a home-made curry sauce, just like the chip shop.

0:04:39 > 0:04:42Curry sauce? Curry sauce. I'm pushing the boat out today. You are indeed.

0:04:42 > 0:04:47Or he could be facing Food Hell, of course, a classic for this one.

0:04:47 > 0:04:48The fish is pan-fried,

0:04:48 > 0:04:51served with a nut brown butter with a caper sauce along with

0:04:51 > 0:04:52a simple red wine reduction,

0:04:52 > 0:04:55and it's finished off with a few chargrilled leeks on the top.

0:04:55 > 0:04:58That sounds good, too. I've got to big it up as well!

0:04:58 > 0:05:00But you have to wait until the end of the show to find out

0:05:00 > 0:05:01which one Ian is going to get.

0:05:01 > 0:05:05On your travels, have you ever been to Ballyknocken? No, I haven't.

0:05:05 > 0:05:06I've been to Dublin many times.

0:05:06 > 0:05:09You need to go there cos there's a cookery school

0:05:09 > 0:05:10and it's run by this lady over here.

0:05:10 > 0:05:12It's the fabulous Catherine Fulvio.

0:05:12 > 0:05:14Welcome back. Thank you very much.

0:05:14 > 0:05:16Welcome back, exactly.

0:05:16 > 0:05:17So, what are you going to make?

0:05:17 > 0:05:20We're doing a king of Sicilian/Irish dish. OK.

0:05:20 > 0:05:22And we're going to roast off some pork with the lovely

0:05:22 > 0:05:26flavours of Sicily here and you're going to make some arancini for me.

0:05:26 > 0:05:28They're those little rice balls. Arancini. Arancini. OK.

0:05:28 > 0:05:30Cos they're like oranges.

0:05:30 > 0:05:31That's how they get the title.

0:05:31 > 0:05:34The flavour comes from a little bit of saffron rice, then, does it?

0:05:34 > 0:05:37That's right. So you're just wetting the saffron

0:05:37 > 0:05:39and you're going to pop it in the saucepan with the arborio rice.

0:05:41 > 0:05:43And a bit more water goes in.

0:05:43 > 0:05:46And the rice then needs to be cooked through and then cooled

0:05:46 > 0:05:48so that we can shape it. OK, that's that one.

0:05:48 > 0:05:52So we leave that and then just cooks gently now in there. Yeah.

0:05:52 > 0:05:55And then these are sort of deep-fried? They are.

0:05:55 > 0:05:58And they're actually street food in Sicily.

0:05:58 > 0:06:01Street food? Yeah. So, like, I'm kind of taking a little twist.

0:06:01 > 0:06:03I say the Sicilians might kill me for this one. Right.

0:06:03 > 0:06:07But I'm actually serving it as part of the main course. OK.

0:06:07 > 0:06:08Normally in Sicily -

0:06:08 > 0:06:11we're just putting a little bit of mozzarella in them today -

0:06:11 > 0:06:14but normally in Sicily you would have a little bit of ragu

0:06:14 > 0:06:19with some peas inside or you would have some ham and mozzarella.

0:06:19 > 0:06:22OK. So, you're putting a bit of grated Parmesan in there.

0:06:22 > 0:06:27People are watching this going, "Why Italy for an Irish lady?"

0:06:27 > 0:06:30Well, actually, my husband is from Palermo.

0:06:30 > 0:06:32Good enough reason, then, isn't it, really? Yeah.

0:06:32 > 0:06:36And everybody says, "Where did you meet? Was it really romantic?

0:06:36 > 0:06:38"Were you in Venice on a gondola?"

0:06:38 > 0:06:40Then I have to tell the awful truth -

0:06:40 > 0:06:43we were in a pub in Dublin when we met.

0:06:43 > 0:06:46But we go to Sicily a huge amount, obviously all my husband's

0:06:46 > 0:06:47relatives are there,

0:06:47 > 0:06:47and it's lovely to have the mix of Ireland with Sicily

0:06:47 > 0:06:50and it's lovely to have the mix of Ireland with Sicily

0:06:50 > 0:06:51because we're got such great ingredients in Ireland.

0:06:52 > 0:06:52because we're got such great ingredients in Ireland.

0:06:52 > 0:06:55And a lot of ingredients that you would use in Sicilian cooking

0:06:55 > 0:06:58grow very, very well in Ireland anyway.

0:06:58 > 0:06:59Now, Ian mentioned Dublin there.

0:06:59 > 0:07:02You've been there a few times before. Oh, yeah.

0:07:02 > 0:07:04Fantastic, fantastic part of the world.

0:07:04 > 0:07:07Great ingredients, that's the key to Ireland, I think. Yes, it is.

0:07:07 > 0:07:08Wonderful ingredients. Yeah.

0:07:08 > 0:07:10We said, and I think I've said this to you before,

0:07:10 > 0:07:12it's all about the grass.

0:07:12 > 0:07:14You know, the animals are outside all the time.

0:07:14 > 0:07:17For us, we get rain fairly frequently,

0:07:17 > 0:07:20with a bit of mix of sunshine, and it just results in a really,

0:07:20 > 0:07:23really nice atmosphere for food production.

0:07:23 > 0:07:25I'm making these... I think I'm doing it right.

0:07:25 > 0:07:27You've got mozzarella in the middle. Yeah.

0:07:27 > 0:07:30I find if you get a bit of egg white on your hand

0:07:30 > 0:07:33and then put a little bit of the rice through a measuring spoon,

0:07:33 > 0:07:36then make a dip, get the mozzarella and then put another ladle on top.

0:07:36 > 0:07:39But you probably... I haven't got a clue what you just said.

0:07:39 > 0:07:41It's Irish... Did you follow that? Not at all.

0:07:41 > 0:07:43I haven't got an absolute clue...

0:07:43 > 0:07:47You told me to speak slowly. You told me to speak slowly.

0:07:47 > 0:07:50Egg white in my hand? Yeah, egg white your hand, it does help.

0:07:50 > 0:07:51Egg white in my hand, right.

0:07:51 > 0:07:56A spoon... Oh, you've already taken that out, OK, so make a dip.

0:07:56 > 0:07:57Right, I'll show you.

0:07:57 > 0:08:00And then I'll get the meat on. Now, here we go.

0:08:00 > 0:08:04OK, so you get your rice in your hand like this, OK?

0:08:04 > 0:08:06Right, you make a little well like this.

0:08:06 > 0:08:09You have some mozzarella there like that, you see?

0:08:09 > 0:08:12And then another little bit of this on top

0:08:12 > 0:08:16and it can slide off and it just sits on top like that.

0:08:16 > 0:08:19Force it together, like so.

0:08:19 > 0:08:21And then... Yeah, you did it.

0:08:21 > 0:08:24Is that all right? I'll let you have that one.

0:08:24 > 0:08:27Too much washing-up, Catherine, you see, that's the thing.

0:08:27 > 0:08:30So, I'm just coating the pork in all these lovely flavours.

0:08:30 > 0:08:36I have orange zest, chilli, garlic, and flat leaf parsley.

0:08:36 > 0:08:41It's so typical in Sicily to have orange with pork because pork

0:08:41 > 0:08:44is a New Year dish but oranges are in season at that time as well.

0:08:44 > 0:08:49So, flour first, then egg white. Yes. And then the breadcrumbs. Yeah.

0:08:49 > 0:08:50And then fry them.

0:08:50 > 0:08:53Meanwhile, you've just chopped a little bit of chilli. I know!

0:08:53 > 0:08:56It's what you call delegation, James. Is that what it is?

0:08:56 > 0:08:58Yeah, that's what it is.

0:08:58 > 0:09:00Now, let's just clean up a little bit

0:09:00 > 0:09:03and then I'm going to make a little salsa as well.

0:09:03 > 0:09:07So, tell us about the New Year, then, for you in Ireland.

0:09:07 > 0:09:10This year... Anything new to look forward to next year?

0:09:10 > 0:09:13Yes, yeah, we're expanding our cookery school,

0:09:13 > 0:09:14so that's going to be great fun.

0:09:14 > 0:09:16We're bringing on a lot more classes.

0:09:16 > 0:09:20I'm working on the next cookbook, which is fantastic.

0:09:20 > 0:09:22It hardly seems like the last cookbook was just done

0:09:22 > 0:09:24when you start the next one. Your cook school,

0:09:24 > 0:09:26is it residential as well?

0:09:26 > 0:09:28Yes, people will come over and they'll stay with us.

0:09:28 > 0:09:32So, it's all hands-on experience.

0:09:32 > 0:09:35So it gives people a good chance to really...

0:09:35 > 0:09:36really learn,

0:09:36 > 0:09:39because I think when you're actually doing things yourself

0:09:39 > 0:09:41that's how you learn most, isn't it? Yeah.

0:09:41 > 0:09:44Right, so we've got a little bit of the chard in there.

0:09:44 > 0:09:45You want some salt?

0:09:45 > 0:09:48Thank you. Pepper? Yes, please.

0:09:48 > 0:09:51You're making a little salsa there so what's in the salsa?

0:09:51 > 0:09:55I'm going to put dates in there and I'm going to put some orange juice,

0:09:55 > 0:09:58some lovely extra virgin olive oil...

0:09:58 > 0:10:01flat leaf parsley and pomegranate.

0:10:01 > 0:10:05Right, there's your little "street food" that we've got there.

0:10:05 > 0:10:07I'm assuming they're all right, are they?

0:10:07 > 0:10:09Yeah. Is that all right? Yeah.

0:10:09 > 0:10:12Right, you want this just not frying, just literally...

0:10:12 > 0:10:14Wilt it down, please. OK.

0:10:17 > 0:10:20Like that as well. So, instead of dates, of course,

0:10:20 > 0:10:22you could use... Figs would be really nice in this.

0:10:22 > 0:10:24There's the orange juice just gone in.

0:10:24 > 0:10:26We'll get a little bit of flat leaf parsley in.

0:10:26 > 0:10:28Little bit of salt and pepper.

0:10:28 > 0:10:34You don't always have to have a hot sauce with a pork dish

0:10:34 > 0:10:35or a meat dish.

0:10:35 > 0:10:39Something like a cold salsa can actually be really refreshing,

0:10:39 > 0:10:41especially when there's so many other flavours going on.

0:10:41 > 0:10:43Pomegranate - hardly Irish.

0:10:43 > 0:10:47Oh, well, now. You wouldn't know what I grow in my back garden.

0:10:47 > 0:10:49I had figs this year. I was very impressed.

0:10:49 > 0:10:53Pomegranates, though? No, no. That's pushing it a lot.

0:10:54 > 0:10:56There you go.

0:10:56 > 0:10:59Is that enough? That's plenty, thank you, James. OK.

0:10:59 > 0:11:01Lovely red colour on that now. Really, really nice.

0:11:01 > 0:11:04So, dates, orange juice, little bit of oil you want in there?

0:11:04 > 0:11:07Yeah, extra virgin olive oil in there. There you go.

0:11:07 > 0:11:09Just a touch. That's lovely. Bit more? Yeah, yeah.

0:11:09 > 0:11:12There we go. I'll bring the pork over cos this is ready. Perfect.

0:11:12 > 0:11:14How long's this had in the oven? What temperature?

0:11:14 > 0:11:17About 35/40 minutes depending on the level of doneness

0:11:17 > 0:11:19and the size of the pork, obviously.

0:11:20 > 0:11:23There you. Thank you very much, James. We'll get our plate out.

0:11:24 > 0:11:27Are you happy with your arancini? Well, I think I've got it right.

0:11:27 > 0:11:30I've never made it before but I'm pretty sure that's it, isn't it?

0:11:30 > 0:11:32Yeah, it is. Really, really nice.

0:11:32 > 0:11:35Let me get a knife out just to get the meat carved up.

0:11:35 > 0:11:38The meat's been resting for a little while. We're going to do James'...

0:11:38 > 0:11:42We'll put three little bits there. Three little bits. Yeah.

0:11:42 > 0:11:45Kind of like there, there and there.

0:11:45 > 0:11:48And by the way, if you're making those arancini, you should really

0:11:48 > 0:11:52make a few of them cos they're so nice for snacks the next day.

0:11:52 > 0:11:53Kids love them.

0:11:53 > 0:11:55Cos it's like finger food as well.

0:11:55 > 0:11:59Kind of centre that a little bit, kind of like that. Sorry.

0:11:59 > 0:12:01Where's the other one? There.

0:12:02 > 0:12:04That's it. There.

0:12:06 > 0:12:08And then we get our little... Oh, one on each? One on each.

0:12:08 > 0:12:11Thank you very much, James. That's lovely.

0:12:11 > 0:12:13One on each one.

0:12:13 > 0:12:15Very nice. And then we get our meat in-between, like so.

0:12:19 > 0:12:21There we go.

0:12:21 > 0:12:22Our last bit of meat at the end.

0:12:22 > 0:12:25So is this a traditional dish or is that something...?

0:12:25 > 0:12:26No, this is my twist on it

0:12:26 > 0:12:29because normally you'd have your meat course and it really would just

0:12:29 > 0:12:34be the meat, so this is definitely a kind of a blend of everything.

0:12:34 > 0:12:37Yeah. And then you've got the salsa over the top as well? Salsa, yeah.

0:12:37 > 0:12:39And, you know,

0:12:39 > 0:12:42the salsa is kind of my version of all the ingredients

0:12:42 > 0:12:45that are very popular, like dried fruits are very popular

0:12:45 > 0:12:51to serve after your main course and after your fruit course.

0:12:51 > 0:12:53Looks very festive with those pomegranates on it.

0:12:53 > 0:12:55There we go, James.

0:12:55 > 0:12:58I think we did all right. Happy with that? Very happy with it.

0:12:58 > 0:12:59Tell us the name of the dish.

0:12:59 > 0:13:03This here is your roast pork with lovely Sicilian mini arancini

0:13:03 > 0:13:06and a gorgeous date and pomegranate salsa.

0:13:11 > 0:13:15Looks really good. See what it tastes like, then, shall we?

0:13:15 > 0:13:17Three gentlemen over here. Look at that.

0:13:17 > 0:13:20I'll pop that in the middle and you get to dive into that one.

0:13:20 > 0:13:25There's three balls and five of us. Three balls, one each. One each.

0:13:25 > 0:13:28Have a dive into that. This is Irish fusion, is it?

0:13:28 > 0:13:32It's definitely Irish fusion. The chard is Irish and the garlic.

0:13:35 > 0:13:37Like you see, you can make those risottos easily in advance.

0:13:37 > 0:13:40Great stuff over Christmas. They're absolutely lovely.

0:13:40 > 0:13:42And you can put other flavours in there as well.

0:13:42 > 0:13:44I was trying to stick with slightly traditional...

0:13:44 > 0:13:46Those little arancini are just so practical.

0:13:46 > 0:13:47He's not going to share.

0:13:47 > 0:13:50No, he's not going to share, he's straight in there.

0:13:50 > 0:13:51This is not a gentleman, look...

0:13:51 > 0:13:54Any good? Any good? Mm. Very good.

0:13:54 > 0:13:55Like cheese balls.

0:13:57 > 0:14:00Right, we need some wine to go with this as Hogmanay is approaching.

0:14:00 > 0:14:03We sent our wine expert, Olly Smith, across the border to Scotland

0:14:03 > 0:14:05to pick the wines for the studio.

0:14:05 > 0:14:08See what he's chosen to go with Catherine's perfect pork.

0:14:11 > 0:14:15On the approach to New Year I've come here to Edinburgh,

0:14:15 > 0:14:16the heart of Hogmanay.

0:14:16 > 0:14:20High time we charged our glasses with a tipple.

0:14:26 > 0:14:29With the citrus buzz of Catherine's prime pork, you might be tempted

0:14:29 > 0:14:34to go for a luscious white, like this Eden Valley Viognier from Yalumba.

0:14:34 > 0:14:36And it's delicious.

0:14:36 > 0:14:41However, with the cheesy arancini balls in this dish, a light red is

0:14:41 > 0:14:45the perfect choice to unite all the flavours in the dish in a single sip.

0:14:45 > 0:14:49So I'm selecting Triade 2011 Rosso.

0:14:49 > 0:14:50Pork o'clock.

0:14:53 > 0:14:56This award-winning wine comes from Puglia,

0:14:56 > 0:14:59still a fantastic place in Italy to hunt for wine bargains.

0:14:59 > 0:15:02It's blended from three grapes - tangy Negramaro,

0:15:02 > 0:15:05fruity Primitivo, and nimble Nero di Troia.

0:15:05 > 0:15:10But when they come together it's like the three tenors singing in harmony.

0:15:12 > 0:15:13Glorious!

0:15:13 > 0:15:16With pork, you want to go for a wine like this that's light in body

0:15:16 > 0:15:18but full on flavour,

0:15:18 > 0:15:22otherwise you risk a clash with the uniquely soft texture of the meat.

0:15:22 > 0:15:25And then, of course, there's the salsa, with that orangey tang

0:15:25 > 0:15:28but fuelled with the richness of dates and pomegranate seeds.

0:15:28 > 0:15:33Those summery flavours resonate with the red fruit flavours in this wine.

0:15:33 > 0:15:36And finally, with those cheesy arancini balls,

0:15:36 > 0:15:40you need a light-bodied red like this to keep up with the savoury richness.

0:15:40 > 0:15:44Catherine, here's to your perky pork. Cheers!

0:15:48 > 0:15:51Cheers indeed. What do you think? The guys are diving in there.

0:15:51 > 0:15:55I know. I'm wondering if there's any coming over our direction at all.

0:15:55 > 0:15:56What do you think of the wine to go with it?

0:15:56 > 0:15:59It's really delicious, isn't it? Yeah. Very summery.

0:15:59 > 0:16:02There's lots of flavours with your pomegranate and everything else.

0:16:02 > 0:16:06Particularly with the date and the pomegranate coming together, it sort

0:16:06 > 0:16:09of frames the dish really nicely, but also with the wine it really helps.

0:16:09 > 0:16:10Eric?

0:16:10 > 0:16:15It does work and I mean, again, like we mentioned earlier,

0:16:15 > 0:16:19it's from islands in the south, all flavoured together.

0:16:19 > 0:16:23In the middle of winter, and the beautiful bright colours as well.

0:16:23 > 0:16:25It's lovely. A little bit of freshness.

0:16:25 > 0:16:28Right, coming up, Eric has a stunning salad to share with us.

0:16:28 > 0:16:30I've tasted it and it's pretty good.

0:16:30 > 0:16:32So, what are you going to make? Salade Landaise.

0:16:32 > 0:16:35Now let's meet another of Rick Stein's food heroes.

0:16:35 > 0:16:38Like Olly, he's also gone to Scotland, but he's in a top-secret

0:16:38 > 0:16:41location meeting a man with a passion for freshwater crayfish.

0:16:41 > 0:16:42Enjoy this one.

0:16:55 > 0:16:57I'm in Galloway.

0:16:57 > 0:17:00Now, I can't tell you specifically where I am because I promised John,

0:17:00 > 0:17:04the crayfish man I'm going to see, I'd keep the location secret.

0:17:04 > 0:17:07Otherwise all and sundry would be swooping down

0:17:07 > 0:17:11and snaffling all his lovely freshwater crayfish.

0:17:11 > 0:17:12Mind out, doggie.

0:17:14 > 0:17:16Is there any in there?

0:17:16 > 0:17:18Poor, very poor.

0:17:18 > 0:17:21Terrible. It's the water... There's a few in there.

0:17:26 > 0:17:28They're vicious little devils.

0:17:28 > 0:17:30And these are American? These are American crayfish.

0:17:30 > 0:17:33So, what happened to all the local ones here?

0:17:33 > 0:17:35These have taken over and they're just eating all the salmon

0:17:35 > 0:17:39and sea trout. They're just eating all their eggs and everything.

0:17:39 > 0:17:42They're stopping everything coming up. Really very brave here.

0:17:42 > 0:17:45I know that David will want me to get nicked.

0:17:48 > 0:17:50I just think they're very beautiful.

0:17:50 > 0:17:52I mean, they're so like a langoustine.

0:17:52 > 0:17:55And what's really nice is I haven't actually written a recipe

0:17:55 > 0:17:59for crayfish, and generally what they're used for is just garnish.

0:17:59 > 0:18:03Of course, there's the classic French dish, quenelles de brochet, which is

0:18:03 > 0:18:07pike made with a sauce made with freshwater crayfish.

0:18:07 > 0:18:10They do make a fantastic sauce.

0:18:10 > 0:18:13The shells turn bright red when you cook them.

0:18:15 > 0:18:19John was telling me that his wife cooks them and serves them up with

0:18:19 > 0:18:22spaghetti and I couldn't think of a better way of doing them myself.

0:18:22 > 0:18:25So I just took some of the crayfish and boiled them briefly -

0:18:25 > 0:18:28about four minutes in salted water -

0:18:28 > 0:18:31and lifted them out and drained them off.

0:18:31 > 0:18:34They're very easy to get the meat out of -

0:18:34 > 0:18:37pull the head away from the tail and then crack 'em.

0:18:37 > 0:18:40The shells are quite brittle, so they pull apart very easily.

0:18:40 > 0:18:44And you have one lovely succulent piece of meat.

0:18:44 > 0:18:47I took a pan and just added some olive oil and a bit of garlic

0:18:47 > 0:18:50and just let it sweat gently.

0:18:50 > 0:18:51And then I added some chopped tomatoes,

0:18:51 > 0:18:55which I'd taken the seeds out of to make them nice and dry.

0:18:55 > 0:18:58And then a little splash of white wine.

0:18:58 > 0:19:01I stirred that all together and that's it, the sauce.

0:19:03 > 0:19:05Now, I'm just warming these crayfish tails through.

0:19:05 > 0:19:08I certainly don't want to cook them any more cos they won't

0:19:08 > 0:19:09taste as delicate then.

0:19:09 > 0:19:12As you can, they're extremely attractive looking

0:19:12 > 0:19:14and they've got a very good taste.

0:19:14 > 0:19:17I find it remarkable that they're not more popular because our rivers

0:19:17 > 0:19:19and lakes are teeming with them.

0:19:19 > 0:19:23A little lick of cream now and a bit of salt and some pepper

0:19:23 > 0:19:26and finally some torn basil.

0:19:26 > 0:19:29Now, I like tearing it like this cos it keeps the flavour.

0:19:29 > 0:19:32Just stir that in at the last minute so you don't lose any flavour

0:19:32 > 0:19:34and then boil the pasta.

0:19:34 > 0:19:38Now, why do they always say, "Boil pasta in so much water"?

0:19:38 > 0:19:41Well, simple, really. You want the pasta to be clean-tasting.

0:19:41 > 0:19:45If you use a small amount of water, it gets all floury

0:19:45 > 0:19:47and the pasta looks a bit sort of greasy.

0:19:47 > 0:19:52Finally, just toss the pasta and the sauce together and serve.

0:19:52 > 0:19:56I hope John, - or, more importantly - John's wife, will approve of this.

0:20:04 > 0:20:06Well, I've just arrived in Ludlow

0:20:06 > 0:20:10and I think you'll agree it's a quintessential English town.

0:20:10 > 0:20:16But more than that, it's very famous now for its great food shops

0:20:16 > 0:20:17and its restaurants.

0:20:17 > 0:20:21And this time my food hero is not a beef producer,

0:20:21 > 0:20:24not a cheese producer, he's a cook.

0:20:24 > 0:20:25Sean Hill.

0:20:25 > 0:20:27Every time you talk to chefs now and say,

0:20:27 > 0:20:30"Where do you think cooking's going in England?"

0:20:30 > 0:20:34They say, "Back to basics. Back to classic English dishes."

0:20:34 > 0:20:37What do you think about that? They never do.

0:20:37 > 0:20:40It's in the nature of chefs to bugger around with food.

0:20:40 > 0:20:42It's what you do.

0:20:42 > 0:20:45Chefs cook when they're not hungry and so they're motivated by

0:20:45 > 0:20:49craftsmanship rather than taste buds.

0:20:49 > 0:20:51Greed? Absolutely.

0:20:51 > 0:20:54Well, this is Sean Hill's lamb sweetbreads

0:20:54 > 0:20:57with potato and olive cake.

0:20:57 > 0:21:00And what I'm doing here is just peeling some of the membrane off

0:21:00 > 0:21:04these sweetbreads, which have been soaking in water for about an hour.

0:21:04 > 0:21:07I'm just going to poach them in a little water,

0:21:07 > 0:21:10white wine vinegar and shallots.

0:21:11 > 0:21:13Interestingly, I think

0:21:13 > 0:21:16Sean originally wrote this dish for calf sweetbreads,

0:21:16 > 0:21:18but, you know, this is really odd,

0:21:18 > 0:21:22but you can't buy British calf sweetbread.

0:21:22 > 0:21:27You can rear calves for veal but you can't buy British sweetbreads.

0:21:27 > 0:21:31So anybody that rears veal calves has to throw the sweetbreads away.

0:21:31 > 0:21:33And if you want to eat calf sweetbreads in this country,

0:21:33 > 0:21:35you have to buy them from Holland.

0:21:35 > 0:21:37Now, is that crazy or what?

0:21:39 > 0:21:43Anyway, those are done now. Looking exceptionally plump and tasty.

0:21:43 > 0:21:46I'm just going to leave these now to cool right down

0:21:46 > 0:21:48to cold on this trivet.

0:21:48 > 0:21:51And I've made some potato cakes - that's mashed potato

0:21:51 > 0:21:54and green olives stuffed with anchovies and a little bit of egg

0:21:54 > 0:21:57and I'm passing those through some flour, beaten egg,

0:21:57 > 0:22:01and fluffy white breadcrumbs and then I'm going to shallow-fry them

0:22:01 > 0:22:04in vegetable oil till they're light and golden brown

0:22:04 > 0:22:07and drain them off on kitchen paper.

0:22:07 > 0:22:11I sort of worry that offal like this is not passing down

0:22:11 > 0:22:15to the next generation. I love sweetbreads and liver and everything

0:22:15 > 0:22:20but I know my sons just don't have a lot of time for it. It's a real shame

0:22:20 > 0:22:23because there's something quite special about sweetbreads.

0:22:23 > 0:22:26I'm frying them here with just a little bit of olive oil till

0:22:26 > 0:22:28they're light brown on both sides.

0:22:30 > 0:22:33I take them out the pan and keep them warm while I make the sauce.

0:22:34 > 0:22:38Now, I take about a quarter of a pint of good chicken stock

0:22:38 > 0:22:42and add some finely chopped shallots and some of those little tiny capers.

0:22:42 > 0:22:45They look much better in the sauce.

0:22:45 > 0:22:48A good quantity of parsley, a couple of tablespoons.

0:22:48 > 0:22:51I put that on the heat, bring it gently to the boil,

0:22:51 > 0:22:56take it off, and add two or three tablespoons of mayonnaise.

0:22:56 > 0:23:00Now, whisk that vigorously to blend it all together.

0:23:00 > 0:23:03Then I push it back onto the heat and just bring it up.

0:23:03 > 0:23:07I don't want to boil it cos it'll split but I want to thicken it

0:23:07 > 0:23:10slightly, about the consistency of double cream.

0:23:13 > 0:23:17The thing about Sean Hill, he's amiable and humorous,

0:23:17 > 0:23:19but underneath there's a hidden depth.

0:23:19 > 0:23:23And I think it's the deceptive simplicity of his food that

0:23:23 > 0:23:25makes him such a great cook.

0:23:30 > 0:23:32Thanks for that, Rick Stein, and don't go looking for Sean Hill

0:23:32 > 0:23:34any more in Ludlow, he's not there.

0:23:34 > 0:23:37His restaurant's moved to Abergavenny in north Wales.

0:23:37 > 0:23:39Now, for today's masterclass I thought I'd show you how

0:23:39 > 0:23:42to use something that's often overlooked at Christmas

0:23:42 > 0:23:44and underused, really - panettone.

0:23:44 > 0:23:47A lot of people have got this left over after Christmas.

0:23:47 > 0:23:49I'm going to do a Baked Alaska - really quick

0:23:49 > 0:23:51and simple with a little cherry compote.

0:23:51 > 0:23:54The cherry compote's going to go on first, really, for this one.

0:23:54 > 0:23:55These are tinned cherries.

0:23:55 > 0:23:58You can get frozen cherries or you can use fresh cherries.

0:23:58 > 0:24:00We use the mixture of jam, sugar and lemon.

0:24:00 > 0:24:04All we do is we throw the cherries in with the sugar and we're making

0:24:04 > 0:24:07a compote. So there's quite a lot of sugar in there.

0:24:07 > 0:24:10Bring this to the boil, cook this for about five, six minutes

0:24:10 > 0:24:13and we end up with this compote that we've got there.

0:24:13 > 0:24:18I'm going to make a nice little meringue with some icing sugar,

0:24:18 > 0:24:20some normal sugar and some egg whites.

0:24:20 > 0:24:23Now, obviously wanting to be a career -

0:24:23 > 0:24:26or not wanting to be a career as a footballer - going into acting,

0:24:26 > 0:24:29I just want to put a little list together of all the people that

0:24:29 > 0:24:31this gentleman has worked with and some of the films.

0:24:31 > 0:24:35Battle Of Britain. How good was that? That was great. Robert Shaw.

0:24:35 > 0:24:37They don't make them like that any more. No, they don't.

0:24:37 > 0:24:40Laurence Olivier, Michael Caine, Richard Burton - The Villain.

0:24:40 > 0:24:42I thought that was a fantastic film.

0:24:42 > 0:24:45Yeah, we had a strange relationship.

0:24:45 > 0:24:47Quite risque in the '70s as well, for something like that.

0:24:47 > 0:24:50It was very funny. Richard, before we did one scene, he said,

0:24:50 > 0:24:53"I'm very glad you're playing this part, Ian." I said, "Why?"

0:24:53 > 0:24:56He said, "You remind me of Elizabeth." I said, "Thank you."

0:24:56 > 0:25:01Sean Connery - Ransom. James Coburn. Ben Kingsley.

0:25:01 > 0:25:04Obviously, Pirates Of The Caribbean, Johnny Depp.

0:25:04 > 0:25:06The list goes on and on and on.

0:25:06 > 0:25:08I mean, what a career for someone that people would recognise

0:25:08 > 0:25:11in the UK as, obviously, an antiques dealer.

0:25:11 > 0:25:13We were talking the other day.

0:25:13 > 0:25:16I finished doing Hercules and Johnny Hurt and I... We started together

0:25:16 > 0:25:20at drama school, shared a flat, did our first film together.

0:25:20 > 0:25:21First player together.

0:25:21 > 0:25:24So, there we are sitting there in a Hungarian restaurant saying,

0:25:24 > 0:25:25"This is all right, John."

0:25:25 > 0:25:2851 years later, we're still doing it, still getting paid,

0:25:28 > 0:25:30still fooling everybody.

0:25:30 > 0:25:31And tell us about Hercules, then,

0:25:31 > 0:25:34because this is the big blockbuster for next year.

0:25:34 > 0:25:36Yeah, big one.

0:25:36 > 0:25:3919 weeks in Budapest.

0:25:39 > 0:25:40This summer. Was fun.

0:25:40 > 0:25:43The trouble is they just go on too long, those big gigs, you know?

0:25:43 > 0:25:46Do you still find that, even after all these years of doing it?

0:25:46 > 0:25:48Yeah, well, you can get a bit...

0:25:48 > 0:25:51We always say with doing those kinds of jobs, they pay me to wait,

0:25:51 > 0:25:53I do the acting for free, which is true.

0:25:53 > 0:25:55Out of all the things you've ever done,

0:25:55 > 0:25:58what's been your favourite role? Cos recently Deadwood to me...

0:25:58 > 0:25:59Well, Deadwood,

0:25:59 > 0:26:02that's why I'm here talking to you today cos they're showing it again.

0:26:02 > 0:26:05It was a great part but it's not only that, it was a great,

0:26:05 > 0:26:08great series to be part of.

0:26:08 > 0:26:11Cos it's really about the beginnings of America,

0:26:11 > 0:26:14it's about how America became what you see now.

0:26:14 > 0:26:16I mean, it's based on a true story.

0:26:16 > 0:26:18My character was a real guy who owned a brothel in town

0:26:18 > 0:26:22and slowly the town becomes sophisticated, it gets law,

0:26:22 > 0:26:26it gets order, and then political shape comes in,

0:26:26 > 0:26:30it becomes a state and that's what the show is about.

0:26:30 > 0:26:32What was that like getting a script like that for you?

0:26:32 > 0:26:34Did you make it your own?

0:26:34 > 0:26:36Was it something that developed between you and the writer?

0:26:36 > 0:26:37The guy's a bit of a genius.

0:26:37 > 0:26:40I mean, David Milch, who wrote it and created the show,

0:26:40 > 0:26:44he'd already done NYPD Blue, which was his show.

0:26:44 > 0:26:47So he's a real innovator in TV, you know? Yeah.

0:26:47 > 0:26:51And this was his contribution to cable TV.

0:26:51 > 0:26:55And it came at a perfect time. The Sopranos has just been on the air.

0:26:55 > 0:26:57Which proved a huge success.

0:26:57 > 0:27:01And, of course, being on cable, you can do what you want. Yeah.

0:27:01 > 0:27:03I can't talk about a lot of the things here

0:27:03 > 0:27:05because you'll just have to see it.

0:27:05 > 0:27:07Cos it is an extraordinary show.

0:27:07 > 0:27:09But we did some extraordinary stuff on it.

0:27:09 > 0:27:12Very rarely does that kind of material come along

0:27:12 > 0:27:14when you can actually...you look forward to going to work every day.

0:27:14 > 0:27:17It was three years of the best... I mean, all the actors on it,

0:27:17 > 0:27:21we had some pretty terrific actors on it. It's about the script,

0:27:21 > 0:27:23it's everything, but the sets - fantastic.

0:27:23 > 0:27:25It's always about the script in the beginning

0:27:25 > 0:27:27and then it's about everybody steps up.

0:27:27 > 0:27:29So everybody brought their A game every day.

0:27:29 > 0:27:31But we were very lucky because when we were there,

0:27:31 > 0:27:34we filmed on Gene Autry's Melody Ranch,

0:27:34 > 0:27:38which was a studio and a ranch, so the writers were there,

0:27:38 > 0:27:40the actors were there, the horses were there,

0:27:40 > 0:27:44the costumes were there, the editors were there, so we could...

0:27:44 > 0:27:46You didn't have a schedule every day

0:27:46 > 0:27:49and every day the script wasn't completely written in stone.

0:27:49 > 0:27:52Every day he'd come up, he'd go, "I wrote five more pages.

0:27:52 > 0:27:54"We're going to do this today."

0:27:54 > 0:27:57So it was like doing a workshop, film theatre.

0:27:57 > 0:28:00So if anybody hasn't seen it, that's the CBS Action channel.

0:28:00 > 0:28:01It starts in January.

0:28:01 > 0:28:04Yeah. You can get all of it. What's next for you, then?

0:28:04 > 0:28:06I mean, you've done so much.

0:28:06 > 0:28:11Well, I got a movie coming out, a very funny one, on Valentine's Day -

0:28:11 > 0:28:12Cuban Fury with Nick Frost.

0:28:14 > 0:28:18And I'm off to do a movie with Keanu Reeves, so...

0:28:18 > 0:28:21busy.

0:28:21 > 0:28:23No offence, but I'm stuck here with Eric Chavot and Vivek Singh.

0:28:28 > 0:28:32Right, we've made a little meringue here and this has got,

0:28:32 > 0:28:34obviously, ice cream. We've got the compote of cherries

0:28:34 > 0:28:37and then the idea being you use this panettone.

0:28:37 > 0:28:40That's good because they always give you in Italian restaurants

0:28:40 > 0:28:43that big cake at Christmas. Yeah, you never know what to do with it.

0:28:43 > 0:28:47No, exactly. Well, yeah, normally it gets left till June,

0:28:47 > 0:28:52but you can do a nice little Italian meringue where you can do this -

0:28:52 > 0:28:55well, this isn't an Italian meringue - but you can make...

0:28:55 > 0:28:58What's the difference between Italian meringue and French meringue?

0:28:58 > 0:29:01You heat the sugar. That's it, yeah. There's one called a Swiss meringue,

0:29:01 > 0:29:04where you actually put the sugar and the egg whites together in a bowl.

0:29:04 > 0:29:07And warm it up over a bain-marie or a pan of hot water,

0:29:07 > 0:29:10which you can do. Alternatively, this one's just a plain one.

0:29:10 > 0:29:16This one's done with just normal sugar and icing sugar.

0:29:16 > 0:29:19And all you do is just roll that around the top like that.

0:29:19 > 0:29:23It's just nice and simple. You don't need to be too fancy with it.

0:29:23 > 0:29:26And then, of course, you can pipe it over the top.

0:29:28 > 0:29:31And with you using the icing sugar, it actually goes quite silky,

0:29:31 > 0:29:33which is really nice. But you can do that.

0:29:33 > 0:29:37And I've basically just put a little bit on there as well.

0:29:37 > 0:29:39Just nice and simple.

0:29:39 > 0:29:41Traditionally Baked Alaska would be baked in the oven.

0:29:41 > 0:29:43However, you can use one of these.

0:29:43 > 0:29:46Get yourself one of these for Christmas.

0:29:46 > 0:29:47Comes free with a mask.

0:29:48 > 0:29:50And then you just blowtorch the top.

0:29:50 > 0:29:53I'm not really a welder.

0:29:53 > 0:29:55Over the top, like that. Beautiful.

0:29:57 > 0:29:58Nice and simple.

0:29:58 > 0:30:02And then you've got this cherry compote, which sits on the side.

0:30:02 > 0:30:05So, this year has been extremely busy for you.

0:30:05 > 0:30:09Yeah, it was a long one. I was mostly on Hercules this year.

0:30:09 > 0:30:11Do you get the time to relax this New Year, then?

0:30:11 > 0:30:16Er, yeah, I'll be going back to LA to see my darling wife.

0:30:16 > 0:30:19I have to spend Christmas with my grandkids here and my mum

0:30:19 > 0:30:21and she's been with her mum in Detroit

0:30:21 > 0:30:24so we get to get together back in Los Angeles.

0:30:24 > 0:30:25Now, a lot of people don't know it

0:30:25 > 0:30:28but you've been there about 35 years now? Yeah, on and off, yeah.

0:30:28 > 0:30:31Even when you were doing Lovejoy?

0:30:31 > 0:30:34Yeah, my wife's American and I like the heat, so it's nice.

0:30:35 > 0:30:38Well, there's no hot chilli in this but you could do, I suppose,

0:30:38 > 0:30:41if you wanted. A little chocolate sauce to go with it.

0:30:41 > 0:30:45We've got cherries, ice cream and meringue. Oh, that looks fabulous.

0:30:46 > 0:30:50And the rest of the panettone...get rid of it. There you go.

0:30:50 > 0:30:52That looks fantastic.

0:30:52 > 0:30:54You've just offended half of Italy there, James,

0:30:54 > 0:30:58throwing the panettone away. Oh, sorry, I shouldn't have done that with somebody who likes

0:30:58 > 0:31:01the Italian sort of thing. We're going to get letters.

0:31:01 > 0:31:05Mm. Mmm. It's about 3,500 calories a portion but, hey. Who cares?

0:31:05 > 0:31:08Happy with that? That's deli... That's delicious.

0:31:08 > 0:31:10Good luck with everything.

0:31:10 > 0:31:11Don't forget, if there's a skill,

0:31:11 > 0:31:14dish or technique you would like me to demonstrate, then drop us

0:31:14 > 0:31:16a line - we'll try to cover it over the coming shows.

0:31:16 > 0:31:19All the contact details are on our website, go to...

0:31:19 > 0:31:21Right, we'll be cooking for Ian at the end of the show.

0:31:21 > 0:31:24He could be facing that Food Heaven, of course, sole.

0:31:24 > 0:31:26The fish is dipped into a beer batter with some yeast

0:31:26 > 0:31:29and then deep-fried and served with a big pile of chips

0:31:29 > 0:31:31and a home-made curry sauce, sounds pretty good to me.

0:31:31 > 0:31:34Or Ian could be facing Food Hell - cod.

0:31:34 > 0:31:35The fish is pan-fried

0:31:35 > 0:31:37and served with a nut brown butter with capers

0:31:37 > 0:31:39and a simple red wine reduction

0:31:39 > 0:31:41and it's finished off with a few chargrilled leeks over the top.

0:31:41 > 0:31:44Right, it's time for some simple seasonal supper ideas

0:31:44 > 0:31:45from Nigel Slater.

0:31:45 > 0:31:49Today, he's stuffing mushrooms with Christmas Stilton, but first,

0:31:49 > 0:31:51he's got a great idea of how to use left-over mincemeat.

0:31:51 > 0:31:52Take a look at this.

0:31:56 > 0:31:59As well as lots of little leftovers at Christmas,

0:31:59 > 0:32:03there's also the things I buy too much of and mincemeat is one of them.

0:32:03 > 0:32:07Very often, there's some left and it is lovely stuff.

0:32:07 > 0:32:10But if I don't use it in those few days after Christmas,

0:32:10 > 0:32:12it just sits there until next year.

0:32:12 > 0:32:15So I'm going to use up my last couple of jars of mincemeat to make

0:32:15 > 0:32:17some little hotcakes.

0:32:18 > 0:32:22What I'm really making is a sort of quick cake mixture,

0:32:22 > 0:32:26so I've got the sugar and the fat already in the mincemeat

0:32:26 > 0:32:29and I'm just adding the eggs and a little bit of flour.

0:32:31 > 0:32:33Nice big heaped tablespoons.

0:32:35 > 0:32:40A bit of grated clementine peel really freshens the mixture up.

0:32:40 > 0:32:45Just want the outside zest of the clementine.

0:32:48 > 0:32:52Whisk up a couple of egg whites and fold into your mincemeat.

0:32:52 > 0:32:56This is the sort of thing that's great for people who love mincemeat

0:32:56 > 0:33:00but either don't like pastry or have actually had enough pastry by now.

0:33:01 > 0:33:05Pop a bit of butter into a non-stick frying pan

0:33:05 > 0:33:08and allow it to melt before spooning in your mix.

0:33:09 > 0:33:13You know, you could do tiny, little ones and pass them round...

0:33:14 > 0:33:16..with glasses of port or glasses of Madeira

0:33:16 > 0:33:20and straightaway that smell of Christmas, instantly.

0:33:20 > 0:33:23The mincemeat and the orange just whooshes up.

0:33:24 > 0:33:27They're like ten-minute mince pies but lighter

0:33:27 > 0:33:29and slightly fresher tasting.

0:33:31 > 0:33:35So these need to be turned, and the only way to do it is firmly

0:33:35 > 0:33:38and surely, without hesitation.

0:33:38 > 0:33:40So I put the palette knife underneath and flip.

0:33:40 > 0:33:43If you dither, you'll end up with a mess.

0:33:45 > 0:33:48Ideally, they should be slightly cake-like

0:33:48 > 0:33:52and a little bit moist inside and you know that that's the case when

0:33:52 > 0:33:59you just push them with your finger and you can feel they spring back.

0:33:59 > 0:34:02I'm having a dollop of brandy butter with these

0:34:02 > 0:34:05but creme fraiche would be just as tasty.

0:34:05 > 0:34:11Serve warm and they fall apart in your hands. It's the only way.

0:34:16 > 0:34:18It just tastes of Christmas.

0:34:22 > 0:34:25Try these for a sneaky post-Christmas treat

0:34:25 > 0:34:29and you'll never look at mince pies in the same way again.

0:34:36 > 0:34:39Like everyone, I indulge at Christmas.

0:34:39 > 0:34:45Mince pies, bubbly, but my real weakness is cheese.

0:34:45 > 0:34:47I'm a sucker for a slither of Cheshire

0:34:47 > 0:34:50or a wedge of creamy Stilton.

0:34:52 > 0:34:55Finding something for a special occasion means making

0:34:55 > 0:34:57a bit of an effort, though.

0:34:58 > 0:35:01So keep an eye out for someone who really knows what they're

0:35:01 > 0:35:05talking about, like Chris, and they'll make sure you go home

0:35:05 > 0:35:08with one that will change your cheese tastes for good.

0:35:13 > 0:35:15A lot of people come in and say they want the strongest

0:35:15 > 0:35:16cheese we've got and we'll be,

0:35:16 > 0:35:19"Well, do you want the strongest or the nicest?" You wouldn't

0:35:19 > 0:35:22go into a wine shop and say, "I want the strongest wine you've got."

0:35:22 > 0:35:24That would be a really weird way to buy wine.

0:35:24 > 0:35:26It's not about strength, it's about flavour.

0:35:30 > 0:35:33So much can affect a cheese's flavour - its age,

0:35:33 > 0:35:36the way it's produced and even the animal.

0:35:36 > 0:35:37For every cheese on this counter,

0:35:37 > 0:35:39I could take you to a field somewhere,

0:35:39 > 0:35:41point to a herd of cows or goats and I could say,

0:35:41 > 0:35:44"The milk in this cheese came from those animals there," and that,

0:35:44 > 0:35:47for us, is a better guarantee of quality than almost anything else.

0:35:51 > 0:35:54And there's a knack to storing cheese, too.

0:35:54 > 0:35:56Cheese doesn't really have to be kept in the fridge.

0:35:56 > 0:35:59It predates refrigeration. We started making cheese because we

0:35:59 > 0:36:02didn't have fridges in which to keep milk, so it's like pickling milk.

0:36:02 > 0:36:05So if you've got a shed or a garage or a larder, keep it in a box

0:36:05 > 0:36:08in there and it'll be much happier than it would be in the fridge.

0:36:08 > 0:36:10Cos that's when it tastes the best, when it's happy.

0:36:10 > 0:36:12That sounds a bit weird, but it's true.

0:36:16 > 0:36:20One of the things I love to do with a bit of leftover blue cheese, and

0:36:20 > 0:36:24it can be any sort of blue cheese, I have to use them with mushrooms.

0:36:27 > 0:36:30So I'm going to stuff some big Portobello mushrooms with

0:36:30 > 0:36:33the last bits of the Stilton.

0:36:33 > 0:36:36A really simple supper that just melts in your mouth.

0:36:36 > 0:36:38But this is one of those really quick dishes.

0:36:38 > 0:36:43It's something that I do in those days after Christmas

0:36:43 > 0:36:47when I don't want to spend a great deal of time in the kitchen.

0:36:47 > 0:36:50I like to cook mushrooms in a little butter as well as a good

0:36:50 > 0:36:52splash of water.

0:36:52 > 0:36:55And what happens is because mushrooms are so spongy,

0:36:55 > 0:36:59they soak up the butter, which flavours them,

0:36:59 > 0:37:02but they don't get greasy because of the water.

0:37:02 > 0:37:07Today, I'm chucking in some thyme but any kind of woody herb will work.

0:37:07 > 0:37:10But they're those robust herbs that just seem right with

0:37:10 > 0:37:12the earthiness of mushrooms.

0:37:12 > 0:37:13And a little bit of pepper.

0:37:16 > 0:37:18OK.

0:37:25 > 0:37:29From those juices in the pan, from the butter and the mushrooms

0:37:29 > 0:37:32and the herbs, they have a wonderful smell - it's really sort of rich

0:37:32 > 0:37:35and earthy. And I'll just soak the mushrooms in it.

0:37:35 > 0:37:39I'm just going to crumble a little bit of cheese onto those.

0:37:39 > 0:37:42Cos there's a really deep flavour and also it's quite rich -

0:37:42 > 0:37:46you really don't need a great deal for the flavour to come through.

0:37:48 > 0:37:51And then this is quite a soft texture - you've got the soft

0:37:51 > 0:37:55mushrooms, all very velvety and silky,

0:37:55 > 0:37:59and then you've got the cheese which melts and becomes quite creamy

0:37:59 > 0:38:03and I want a contrast there, I want something a little bit crisp.

0:38:07 > 0:38:11There's something about walnuts that works so perfectly with Stilton.

0:38:14 > 0:38:16Turn the heat up and what happens,

0:38:16 > 0:38:20all the juices are going to concentrate as they bubble away

0:38:20 > 0:38:25and I'll end up...with something that is the very essence of mushroom

0:38:25 > 0:38:27and Stilton.

0:38:36 > 0:38:43I'm really happy to eat these as a light lunch or maybe even supper.

0:38:43 > 0:38:48But they also make a very, very nice meal with some rice on the side

0:38:48 > 0:38:51or even as an accompaniment to steak.

0:38:51 > 0:38:56The juices, which you really don't want to forget,

0:38:56 > 0:38:58from the bottom of the pan.

0:39:00 > 0:39:05It's very rich and it's a mixture of very soft, velvety textures

0:39:05 > 0:39:08and also the crunchiness of the nuts.

0:39:08 > 0:39:10And it still smells just like Christmas.

0:39:10 > 0:39:11Use the biggest,

0:39:11 > 0:39:16freshest mushrooms you can to absorb all the delicious juices.

0:39:20 > 0:39:21Great stuff, Nigel.

0:39:21 > 0:39:24Still to come this morning on Saturday Kitchen, Ken Hom

0:39:24 > 0:39:26and Ching-He Huang are exploring China.

0:39:26 > 0:39:29Ching is staying with a family up in the mountains, cooking pork

0:39:29 > 0:39:32and mushrooms, whilst Ken is in the heart of Beijing,

0:39:32 > 0:39:35wok-frying chicken wings with Chinese cabbage.

0:39:35 > 0:39:38Raymond Blanc has a spectacular cake to show us.

0:39:38 > 0:39:40Following a trip to Paris, he's inspired to create

0:39:40 > 0:39:42an incredible-looking chocolate macaron cake.

0:39:42 > 0:39:45Great stuff. And will Ian be facing Food Heaven,

0:39:45 > 0:39:48that battered fillet of lemon sole with chips and curry sauce,

0:39:48 > 0:39:52or Food Hell, cod in a caper butter sauce with chargrilled leeks?

0:39:52 > 0:39:55Of course, it's not up to our chefs today. Instead we're letting

0:39:55 > 0:39:59fate decide and I'll explain exactly how later on in the show.

0:39:59 > 0:40:02Right, cooking next is one of the most uniquely talented

0:40:02 > 0:40:03chefs in the country.

0:40:03 > 0:40:04He wrote that bit.

0:40:04 > 0:40:07His very personal style of classic French brasserie food has

0:40:07 > 0:40:09already won him a shiny Michelin star.

0:40:09 > 0:40:11It's the multi-talented Eric Chavot.

0:40:11 > 0:40:14So, what's on the menu today, then, cos this salad is fantastic?

0:40:14 > 0:40:17Well, you had the salad, you came and test-ran it for me

0:40:17 > 0:40:21to make sure and we re-worked it. What's it called?

0:40:21 > 0:40:24It's called Salade Landaise. And there's a lot going on.

0:40:24 > 0:40:25There's a lot going on.

0:40:25 > 0:40:29I'm going to start off and do the remoulade, so what are you doing?

0:40:29 > 0:40:33I'm starting on the spicy pecan. The spicy pecan nuts.

0:40:35 > 0:40:39As you know, I just came back from Florida where

0:40:39 > 0:40:41I spent a lot of time playing with salads. You know,

0:40:41 > 0:40:44the Americans love their salads, they absolutely...

0:40:44 > 0:40:47And we did all the classics from the Waldorf to the blue cheese

0:40:47 > 0:40:51to the chop-and-toss, as they call it down there,

0:40:51 > 0:40:56and I came back with about 15, 20 beautiful new dressings.

0:40:56 > 0:40:58I left with just French dressing and came back with blue cheese,

0:40:58 > 0:41:00ranch dressing.

0:41:00 > 0:41:02Yeah.

0:41:02 > 0:41:04So this is fantastic, though,

0:41:04 > 0:41:07so what are we doing here with the pecan nuts?

0:41:07 > 0:41:10With the pecan, you make a very quick toffee caramel,

0:41:10 > 0:41:12just butter and brown sugar.

0:41:15 > 0:41:16So, again, why brown sugar?

0:41:16 > 0:41:18Because, again, it's reminiscent

0:41:18 > 0:41:22because of the spiciness of the sugar, it is like liquorice.

0:41:22 > 0:41:25We are on Christmas now, so you want that Christmas feel.

0:41:25 > 0:41:27Now, as well as the pecan nuts that are going in here,

0:41:27 > 0:41:30this is the remoulade. Do you want it quite chunky as well?

0:41:30 > 0:41:34We want it quite chunky, just to cut down the fattiness.

0:41:34 > 0:41:36The freshness of the remoulade

0:41:36 > 0:41:37and also the fattiness of the lovely duck.

0:41:37 > 0:41:40And then what am I going to dress it with? This one?

0:41:40 > 0:41:42You're going to dress it with a little blue cheese dressing.

0:41:42 > 0:41:45So, what's in this spice, then? This spice is...

0:41:45 > 0:41:50Well, we call it five spice, so we've got star anise, cinnamon,

0:41:50 > 0:41:56black peppercorn, cumin seed, and toss them in a nice,

0:41:56 > 0:41:58little caramel pot, although it should be very quickly.

0:41:58 > 0:42:02You should have a couple of eggs somewhere for the egg whites.

0:42:02 > 0:42:05There you go. Thank you very much. Quickly beaten, just give me that.

0:42:07 > 0:42:10Two egg whites. We're just going to fold that.

0:42:10 > 0:42:14So we're just going to coat and just whack it into the oven.

0:42:14 > 0:42:16Two egg whites. Thank you very much.

0:42:19 > 0:42:22Now this dish is based in your restaurant at the moment.

0:42:22 > 0:42:24Tell us about your restaurant. You've now got your own.

0:42:24 > 0:42:29Yes, we left a beautiful small little home to go

0:42:29 > 0:42:32to a beautiful 60-70-seat restaurant.

0:42:32 > 0:42:36We turn out 150 covers a day now. Yeah.

0:42:36 > 0:42:38So then you roast these in the oven? Yep.

0:42:38 > 0:42:40Bake for about 20-25 minutes. I'll let you put those in.

0:42:40 > 0:42:44You've got to have a taste of these because these are incredible.

0:42:44 > 0:42:49I'll give you one each. You can use pecans, you can use walnuts. Yep.

0:42:49 > 0:42:52You can use other nuts. Any nuts will do.

0:42:52 > 0:42:54If you're not going to do all this dish, because doing the ham

0:42:54 > 0:42:57and everything else, but you could do that as a nice little...

0:42:57 > 0:42:58Just a salad. Just a salad.

0:42:58 > 0:43:00I'm going to make this dressing by taking all this.

0:43:00 > 0:43:03You're going to tell us what's in here. So, what have we got?

0:43:03 > 0:43:05You got home-made mayonnaise. You got soured cream.

0:43:05 > 0:43:09You've got nice Fourme d'Ambert and nice Gorgonzola.

0:43:09 > 0:43:10And that's the two cheese.

0:43:10 > 0:43:13And buttermilk. Buttermilk. The whole lot goes into a blender.

0:43:13 > 0:43:15This is very difficult.

0:43:15 > 0:43:18It's not like a mayonnaise where you have to start with the eggs.

0:43:18 > 0:43:22Everything goes in. And gently blitz it into a nice little creamy

0:43:22 > 0:43:23dressing.

0:43:23 > 0:43:24I'm going to throw it in.

0:43:24 > 0:43:27So tell us about the duck breast that you've got in there.

0:43:27 > 0:43:29You've rendered that on the skin side.

0:43:29 > 0:43:30You render the duck on the skin side.

0:43:30 > 0:43:33You cook the duck two thirds of the way because of the thickness -

0:43:33 > 0:43:36you can see that beautiful thickness of the skin. Yep.

0:43:36 > 0:43:41And that duck breast as a course will serve about four people.

0:43:41 > 0:43:43The one that we've got here.

0:43:44 > 0:43:46Just one breast. Can you hear that? Very important again.

0:43:46 > 0:43:49When you put it into your pan you pan's got to sing to you.

0:43:49 > 0:43:51It's telling you, "I'm hot enough...

0:43:53 > 0:43:55"..to seal that beautiful breast." And look at that.

0:43:55 > 0:43:57I'm starting in a dry pan, of course. Yep.

0:43:57 > 0:44:00And you're going to see the amount of fat that is going to come out

0:44:00 > 0:44:02of this one. And I want you to notice a little trick of confit.

0:44:02 > 0:44:06Most people say confit is dry. I just cooked it all the way.

0:44:06 > 0:44:07Look at that.

0:44:07 > 0:44:11All the way through in the pan? Just on the skin side only.

0:44:11 > 0:44:12Never on the meat.

0:44:12 > 0:44:15Just warm through, leave it on the side, job done.

0:44:16 > 0:44:19So this goes into a nice creamy dressing that we've got in here.

0:44:19 > 0:44:23You can see that. That's your simple blue cheese dressing.

0:44:23 > 0:44:26If you want a quick taste, look... I haven't seasoned it, chef.

0:44:26 > 0:44:30That's the beauty of it. You haven't seasoned it yet and still...

0:44:32 > 0:44:35See. There is not much missing. Don't need it.

0:44:35 > 0:44:38Because you've got the saltiness of the...

0:44:38 > 0:44:40So if you're on a diet or something like that, you don't have to

0:44:40 > 0:44:42put salt and pepper.

0:44:42 > 0:44:45And now you're going to spice it up a little bit with a dash.

0:44:45 > 0:44:47A little bit of...

0:44:47 > 0:44:49Worcestershire sauce and Tabasco.

0:44:49 > 0:44:51Again, you need the heat to cut down the fattiness.

0:44:51 > 0:44:55Just to bring the flavour together. All the elements are done.

0:44:55 > 0:44:59Also, in amongst all this you've got the grapes, which you've done,

0:44:59 > 0:45:01and these are delicious.

0:45:01 > 0:45:04You actually dry your own grapes out? You dry your own grapes.

0:45:04 > 0:45:06We make a little...

0:45:06 > 0:45:09Remember, we've got spice in there

0:45:09 > 0:45:13and you're making a little stock syrup, very light stock syrup.

0:45:13 > 0:45:14A little bit of star anise, orange skin.

0:45:14 > 0:45:18All the flavours that you've got around you is Christmassy.

0:45:18 > 0:45:22So you pour the syrup overnight, and next day dry them in a low oven.

0:45:22 > 0:45:27They're home-made. These are just grapes but you've got to try these.

0:45:27 > 0:45:29They're incredible, these ones.

0:45:29 > 0:45:32Now, of course, all of today's studio recipes including this one

0:45:32 > 0:45:33from Eric are on our website.

0:45:36 > 0:45:39Make sure you put plenty of paper inside the printer, though,

0:45:39 > 0:45:41because this recipe is quite long. It's not.

0:45:41 > 0:45:44You can buy the dressing already made from someone, if you want to.

0:45:44 > 0:45:47Really? Yes.

0:45:47 > 0:45:50So what are we doing now, then? You're about to plate this up.

0:45:50 > 0:45:52Look at that. Tell us about the lettuce.

0:45:52 > 0:45:56Lettuce, we're using cos, little Baby Gem. Nice and crunchy.

0:45:56 > 0:45:58I am tired when going to restaurants and tired to serve

0:45:58 > 0:46:00myself and the boys...

0:46:00 > 0:46:03As soon as you dress the salad, it goes limp. Yep.

0:46:03 > 0:46:08You go to dress the salad and if it sits on your plate for 30 seconds,

0:46:08 > 0:46:11before you know it, it goes all soggy.

0:46:11 > 0:46:13So, from now on, we're using cos salad.

0:46:13 > 0:46:18We cut them in half, so you got texture. I am slicing this duck ham.

0:46:18 > 0:46:20Look at that, look at that.

0:46:20 > 0:46:24You've got to really, because it's not chopped,

0:46:24 > 0:46:27you got to dress inside. Are the pecan nuts all right?

0:46:27 > 0:46:32The pecan nuts in the oven? Please, sir, be my guest.

0:46:32 > 0:46:37No, please, walk across. I'm pretty busy.

0:46:38 > 0:46:41Basically, think of it as a leg of lamb

0:46:41 > 0:46:45and stuff it with little garlic cloves.

0:46:45 > 0:46:49Little dash here, little dash there. Look what's happening now.

0:46:49 > 0:46:52Being French, what do you need on a salad? That is grapes.

0:46:52 > 0:46:56You need little croutons. What else do you need? Little croutons.

0:46:56 > 0:47:01Why you need croutons? Little croutons. Voila.

0:47:01 > 0:47:03Voila. Crouton.

0:47:03 > 0:47:07And we use stale baguette, so leftover bread from the day before.

0:47:07 > 0:47:10You know the French - we don't throw anything away.

0:47:10 > 0:47:14In the oven for me, please. Have you just turned into a chef, as well?

0:47:14 > 0:47:19Yes. What has he put in the oven now? The chestnuts.

0:47:19 > 0:47:21It's not finished.

0:47:21 > 0:47:24You need a little bit of magic. Are you ready? Yes.

0:47:25 > 0:47:28This is your girlfriend in the morning. Are you ready?

0:47:28 > 0:47:29This is your girlfriend.

0:47:29 > 0:47:35She wakes up, and now she's starting to put make-up on. But not too much.

0:47:35 > 0:47:38Is that the blue cheese dressing? This is your blue cheese dressing.

0:47:38 > 0:47:40You made it. What have you just put on there? This one?

0:47:40 > 0:47:44This one is what we call a house dressing. Now we're talking.

0:47:44 > 0:47:47Now, can I have a bit of chopped chives? He looks the part.

0:47:49 > 0:47:54Chives in here. Use your finger. A pile of these on?

0:47:54 > 0:47:58You're on national TV. A little pile over here, please. OK. Down there.

0:48:00 > 0:48:07Look, look, look. We've got the duck. We've got the duck.

0:48:07 > 0:48:11Duck. This is duck leg going on here. Where is the duck breast?

0:48:11 > 0:48:14Duck breast. You go and sit down. I'll just bring it to you guys.

0:48:14 > 0:48:16It's coming.

0:48:17 > 0:48:22That is the sliced duck breast on there, duck ham. Look at that.

0:48:22 > 0:48:27Forget the... You do that as well? Yeah.

0:48:27 > 0:48:30I could have sat down over there and watched you.

0:48:30 > 0:48:34You'd have probably been faster as well.

0:48:34 > 0:48:36Gosh! Look at that.

0:48:36 > 0:48:43It looks... It is a celebration. It does look amazing.

0:48:43 > 0:48:47I'm getting celebrated by you two, that's for sure. Last but not least.

0:48:47 > 0:48:51What's going on now? This is a little pepper. Look at that.

0:48:53 > 0:48:56Spicy pepper, is it? Yes. It's like paprika, but smoky.

0:48:56 > 0:48:59I've just got to turn that around for you to have a look at,

0:48:59 > 0:49:01because that is probably the most impressive

0:49:01 > 0:49:05plate of food I think I've seen on Saturday Kitchen yet.

0:49:05 > 0:49:07Tell us what this amazing dish is called.

0:49:07 > 0:49:10You call it a duck salad, I call it Salade Landaise.

0:49:15 > 0:49:21The man is a genius. I have to say. Thank you. Did you get that on tape?

0:49:21 > 0:49:24I want it. I'm going to sit here.

0:49:24 > 0:49:27You sit. I'll sit on the outside.

0:49:27 > 0:49:31Try this. Everybody can.

0:49:31 > 0:49:34There is so much flavour going on here.

0:49:34 > 0:49:35Serves one.

0:49:37 > 0:49:41Very hungry children. My goodness. Yeah?

0:49:41 > 0:49:49That's amazing. Merci, chef. It is pretty good, isn't it?

0:49:49 > 0:49:52Fantastic, delicious. You're not getting any, though.

0:49:52 > 0:49:54We need some wine to go with this.

0:49:54 > 0:49:56Let's go back to Edinburgh to see what Olly has chosen to go

0:49:56 > 0:49:58with Eric's stunning salad.

0:50:07 > 0:50:09Eric's sensational Salade Landaise

0:50:09 > 0:50:13hails from the South of France, and it's a good idea to pick a wine

0:50:13 > 0:50:16from a similar area to chime with the local ingredients, like this,

0:50:16 > 0:50:19Grand Heron from the Cotes De Gascogne.

0:50:19 > 0:50:23However, with this dish, it's a little too sharp for the duck,

0:50:23 > 0:50:27so I'm moving further east to the domain of the sensational

0:50:27 > 0:50:30Paul Mas and his marvellous Marsanne. French-tacular.

0:50:34 > 0:50:37Marsanne is one of the blending grapes from the southern Rhone,

0:50:37 > 0:50:41but here on its own, it creates wine with a peachiness

0:50:41 > 0:50:43and a certain sensuality of texture.

0:50:43 > 0:50:44Give it a squeeze.

0:50:46 > 0:50:48Oh, that's plump.

0:50:48 > 0:50:51What you want with a salad, with those crisp, crunchy ingredients

0:50:51 > 0:50:55is a wine with a certain refreshment to pick up on those fresh

0:50:55 > 0:50:59ingredients and then, of course, we've got the duck and for that,

0:50:59 > 0:51:01you need the texture of Marsanne,

0:51:01 > 0:51:03which has a certain sensual glossiness to it.

0:51:03 > 0:51:07And finally, the salty tang of the blue cheese.

0:51:07 > 0:51:10What I'm looking for there is the peachy allure of Marsanne

0:51:10 > 0:51:13to wrap it up and deliver the perfect sip.

0:51:13 > 0:51:16Eric, bonne annee et bonne sante.

0:51:20 > 0:51:24Do you like the wine that goes with it? This is...

0:51:27 > 0:51:30It's quite difficult because there's so much going on there

0:51:30 > 0:51:31in terms of flavour.

0:51:31 > 0:51:36This spiciness, the honey, all things nice and sweet.

0:51:36 > 0:51:40It's crisp and fresh. You couldn't go over on that.

0:51:40 > 0:51:43It would overkill it. Happy with it? I am. Happy?

0:51:43 > 0:51:45Amazing, absolutely amazing. I am quite happy, too.

0:51:45 > 0:51:50Can we have some more, please? You're happy with that? Oh, yeah.

0:51:50 > 0:51:55Can I? Please. Can I take it home? I'll wrap it up. Industrial foil.

0:51:55 > 0:51:58Right, let's take a trip to China with Ken Hom and Ching-He Huang.

0:51:58 > 0:52:00Today, they're splitting up.

0:52:00 > 0:52:03Ken is in the capital of Beijing whilst Ching is heading up

0:52:03 > 0:52:05the mountains to visit a feisty female cook.

0:52:05 > 0:52:06Enjoy this one.

0:52:16 > 0:52:20Being as western as I am Chinese, it's pretty challenging cooking

0:52:20 > 0:52:22authentic food for people in their homes.

0:52:22 > 0:52:25Especially in some of the most traditional places

0:52:25 > 0:52:26outside of the cities.

0:52:26 > 0:52:31I want to see what people are eating. What are they farming?

0:52:31 > 0:52:32Just see what ordinary life is,

0:52:32 > 0:52:35if there's such a thing as ordinary life in China any more.

0:52:37 > 0:52:40I'm travelling two hours out of Beijing.

0:52:40 > 0:52:4290km to the west is Chuandixia.

0:52:48 > 0:52:52Chuandixia is a 400-year-old village.

0:52:52 > 0:52:55It used to be a thriving farming community.

0:52:55 > 0:52:57Now, only 100 villagers remain.

0:52:57 > 0:52:58THEY SPEAK OWN LANGUAGE

0:53:00 > 0:53:02'I'm staying with Mr

0:53:02 > 0:53:05'and Mrs Han whose family have lived here for generations.'

0:53:06 > 0:53:09This is wonderful. I feel like I really have stepped back in time.

0:53:10 > 0:53:14'Central to the home-stay experience is the home-cooked meal with

0:53:14 > 0:53:15'home-grown vegetables.'

0:53:26 > 0:53:27THEY SPEAK OWN LANGUAGE

0:53:28 > 0:53:32Mrs Han seems a little nervous of strangers in her kitchen.

0:53:32 > 0:53:36But I persuade her to let me share the woking under strict supervision.

0:53:36 > 0:53:38This is slices of pork.

0:53:40 > 0:53:43We're making a stir-fry of pork and wild mushrooms.

0:53:46 > 0:53:50You've got vegetable oil, you've got some Szechuan flower pepper.

0:53:50 > 0:53:55You've got some ginger. Exploded in the wok. We call it Baozha.

0:53:55 > 0:53:56Explode fragrance.

0:54:02 > 0:54:04And she's added slices of pork.

0:54:05 > 0:54:07'In the summer they pick mushrooms from the mountains

0:54:07 > 0:54:10'and freeze them for winter months when fresh food is scarce.

0:54:15 > 0:54:16SHE SPEAKS OWN LANGUAGE

0:54:16 > 0:54:19She said, "Don't worry about the look of it. It's really good."

0:54:20 > 0:54:22Stir-fry that together.

0:54:22 > 0:54:24'A good substitute would be

0:54:24 > 0:54:26'oyster or chestnut mushrooms.'

0:54:26 > 0:54:29And then she's added a little bit of dark soy sauce for colour,

0:54:29 > 0:54:31to colour the meat.

0:54:31 > 0:54:33She's also put in a little bit of garlic

0:54:33 > 0:54:35and a bit more spring onion at the end.

0:54:40 > 0:54:41Just OK.

0:54:46 > 0:54:50Mrs Han's an expert in making a little go a long way.

0:54:50 > 0:54:53She's using the leaves of a pepper plant to make a kind of tempura.

0:54:55 > 0:54:59This is Szechuan pepper leaves.

0:54:59 > 0:55:03She's put it in egg and wheat flour and she's deep-frying it.

0:55:04 > 0:55:07This would work equally well with spinach or kale.

0:55:09 > 0:55:10Wonderful, isn't it?

0:55:18 > 0:55:19THEY SPEAK OWN LANGUAGE

0:55:26 > 0:55:30Mrs Han made with that delicious mushroom...

0:55:31 > 0:55:33Pork and mushroom. Mmm!

0:55:38 > 0:55:41Like many villages across the country, Chuandixia has seen

0:55:41 > 0:55:43most of the younger generation up sticks.

0:55:45 > 0:55:5030 years ago, just one in five people lived in urban areas.

0:55:50 > 0:55:54Now, half of the country's population are city dwellers.

0:55:54 > 0:55:57It's been the biggest migration in history.

0:55:58 > 0:56:01Beijing is now home to 20 million.

0:56:01 > 0:56:05It sprawls for over ten times the size of London, with densely

0:56:05 > 0:56:06packed suburbs.

0:56:07 > 0:56:10'I'm meeting up with my friend and food writer, Hong Ying,

0:56:10 > 0:56:15'a country girl who now lives in the chic district of Chaoang Park.

0:56:15 > 0:56:19'This is her local market where we're shopping for dinner.'

0:56:19 > 0:56:23The variety...I find astonishing. This is from America.

0:56:27 > 0:56:31It's an interesting mix of Western imports. Look what they have here.

0:56:31 > 0:56:32Brussels sprouts.

0:56:34 > 0:56:39And Chinese favourites. Eels, pig trotters and cow's hooves.

0:56:39 > 0:56:40What's that?

0:56:45 > 0:56:48It's called cucumber flower. I've never even seen it.

0:56:54 > 0:56:57When China opened up, Hong Ying moved abroad

0:56:57 > 0:57:00and became a successful food and fiction writer.

0:57:00 > 0:57:02She returned to Beijing ten years ago.

0:57:10 > 0:57:13For dinner we're cooking two dishes. Starting with the chicken wings.

0:57:13 > 0:57:19What I'm making here is just your sea salt and five spice powder.

0:57:19 > 0:57:23'I think five spice is a great seasoning.'

0:57:23 > 0:57:24Just put it over the chicken wing.

0:57:26 > 0:57:29'It comes ready mixed and is a blend of cinnamon, cloves,

0:57:29 > 0:57:32'star anise, fennel and Szechuan peppercorn.'

0:57:32 > 0:57:35And then throw it in the oven. That's how simple it is.

0:57:35 > 0:57:37'The chicken needs to bake for 30 minutes.

0:57:37 > 0:57:41'To go with it I'm making a side dish from the staple of Beijing

0:57:41 > 0:57:42'cooking, cabbage -

0:57:42 > 0:57:44'which saw people through the hard times.'

0:57:46 > 0:57:48I think cabbage is a homage to Beijing.

0:57:48 > 0:57:54I'm going to stir-fry it with this lovely dried shrimp.

0:57:54 > 0:57:57I could smell it when I took it out how good this was.

0:58:00 > 0:58:03'Into the wok goes some garlic, then the shrimp and the cabbage.'

0:58:05 > 0:58:08It's the smell of real Chinese cooking.

0:58:08 > 0:58:12'I usually have rice wine but with none at hand, I'm winging it.'

0:58:13 > 0:58:16Can I add a little bit of the gin?

0:58:16 > 0:58:18Not too much! Too much!

0:58:18 > 0:58:20THEY LAUGH

0:58:22 > 0:58:23That smells good.

0:58:23 > 0:58:25'I'm blanching the cucumber flowers

0:58:25 > 0:58:27'we bought in the market for a couple minutes.'

0:58:28 > 0:58:30Tastes like beans.

0:58:30 > 0:58:32'Then I give them a minute in the wok.'

0:58:32 > 0:58:33Very good.

0:58:33 > 0:58:35I've never used that before.

0:58:36 > 0:58:40'After half an hour in the oven, the chicken wings are golden brown

0:58:40 > 0:58:41'and crispy.

0:58:41 > 0:58:44'I'm finishing them off in the wok with garlic and spring onions.'

0:58:45 > 0:58:49When you cook it, like, more than once you have different

0:58:49 > 0:58:52layers of flavours. Remember, Chinese cooking is about layers.

0:58:52 > 0:58:54It's not just one dimensional.

0:59:05 > 0:59:07Mmm! It's really delicious.

0:59:10 > 0:59:12Really. You must try the cabbage.

0:59:19 > 0:59:23I learned something from you today. Gin. Gordon's gin.

0:59:23 > 0:59:24I was impressed.

0:59:32 > 0:59:33Great stuff from Ken there.

0:59:33 > 0:59:37Gin and cabbage. Who knew? Right, let's keep cooking.

0:59:37 > 0:59:39And next up is the brilliant Indian chef Vivek Singh,

0:59:39 > 0:59:42so on the menu today we've got lamb. Yep, we've got raan.

0:59:42 > 0:59:48A part roast, part braised shoulder of lamb. Yep.

0:59:48 > 0:59:52Proper celebratory, proper food. Party food. With roast potatoes.

0:59:52 > 0:59:56Cumin and chilli roast potatoes. If you could start it off.

0:59:56 > 0:59:59So what have you got here, then? This is proper roast potatoes.

0:59:59 > 1:00:02What are you using here? You know, we're using a bit of duck fat.

1:00:02 > 1:00:06You could use duck fat or vegetable fat. Whatever.

1:00:06 > 1:00:08Vegetable oil if you wanted. I'm heating that up.

1:00:08 > 1:00:11We've got some parboiled potatoes happening over there.

1:00:11 > 1:00:15Think of these as jeera aloo. You order jeera aloo in a curry house?

1:00:15 > 1:00:20Yep. These are cumin and chilli potatoes just roasted.

1:00:20 > 1:00:21What have you got in here, then?

1:00:21 > 1:00:25I've got some deep-fried, crisp-fried onions,

1:00:25 > 1:00:26and this is going

1:00:26 > 1:00:30into the marinade, the marinade I'm going to make for the...

1:00:30 > 1:00:34So they're just onions deep-fried? Yep. Exactly.

1:00:34 > 1:00:39You'll see in the braise, when it's all braised up,

1:00:39 > 1:00:44I'm going to add all of the chilli powder.

1:00:44 > 1:00:46Where does this come from in India,

1:00:46 > 1:00:49because I'm not very good at geography? Where is this from?

1:00:49 > 1:00:52Originally, this dish would have come from Lucknow.

1:00:52 > 1:00:55It's a refined form of cooking.

1:00:55 > 1:00:58I said I wasn't very good at geography and you've said a name.

1:00:58 > 1:01:02Where is that? Lucknow, north. North India.

1:01:02 > 1:01:07Very pronounced Mogul Persian influence in there. OK.

1:01:07 > 1:01:10So you've got some bay leaf, some cinnamon, some cardamom.

1:01:10 > 1:01:14What's that you've just put in? Ginger and garlic paste.

1:01:14 > 1:01:17Ginger and garlic paste. OK. That one?

1:01:17 > 1:01:21That I'm going to add at the very end to finish it off.

1:01:21 > 1:01:24It's like a seasoning. OK.

1:01:24 > 1:01:25Right, I've got my potatoes here.

1:01:25 > 1:01:29So, you want to put these in here with different spices.

1:01:29 > 1:01:31These have got cumin and chilli flakes.

1:01:31 > 1:01:34Cumin and chilli flakes and a bit of sea salt to finish it off.

1:01:34 > 1:01:37Sea salt, cumin and chilli flakes.

1:01:37 > 1:01:39So is the idea to marinate this, then?

1:01:39 > 1:01:44Yes, the idea is to marinate and this is all going into the marinade.

1:01:48 > 1:01:55You're going to apply this. You can do this and marinate it overnight.

1:01:55 > 1:01:58Just a lot more chilli powder as well if you want it.

1:01:59 > 1:02:03Right, we're going to pop that straight in the oven.

1:02:03 > 1:02:06This wants to roast for how long? Because we've got some in here.

1:02:06 > 1:02:09A good 30 minutes, something like that? Yes, a good 30 minutes.

1:02:09 > 1:02:14Great for something like that, this marinated lamb,

1:02:14 > 1:02:17once you've marinated it overnight or so.

1:02:19 > 1:02:23Would this be cooked on an open fire or something like that?

1:02:23 > 1:02:28Slow-roasted or something? Normally you'd braise it. Braise it?

1:02:28 > 1:02:31First braise it and then you braise it,

1:02:31 > 1:02:36cool it and crisp it in a tandoori oven.

1:02:36 > 1:02:40We use a tandoori oven. So, the marinade is done.

1:02:40 > 1:02:43We put a bit of water around it.

1:02:48 > 1:02:52While Eric is diving into his duck and salad this New Year,

1:02:52 > 1:02:55your lamb is on the menu for you, then, is it? Yes.

1:02:55 > 1:03:01A good raan is always a thing of joy. You've got all this.

1:03:01 > 1:03:03Would this be lamb or would this be mutton?

1:03:03 > 1:03:08Back in India, it would be mutton or it could be goat, actually.

1:03:08 > 1:03:12A lot of people would use goat to do this with...

1:03:12 > 1:03:16if you had more people coming over. We're using milk-fed lamb.

1:03:16 > 1:03:19If you could put this in the oven. In the oven?

1:03:19 > 1:03:20How long would you cook that for?

1:03:20 > 1:03:26This will cook for about an hour, an hour and a half. Nice, low oven.

1:03:26 > 1:03:28About 250 degrees Fahrenheit?

1:03:28 > 1:03:32130, 140 centigrade, something like that?

1:03:32 > 1:03:34160, an hour and a half.

1:03:34 > 1:03:36My potatoes are done. What's next?

1:03:36 > 1:03:42Right, we get on to the leg of lamb,

1:03:42 > 1:03:49the shoulder of lamb that I'm going to joint. But first...

1:03:51 > 1:03:55These potatoes look pretty good, don't they? They are.

1:03:55 > 1:03:59They're very simple to do. Quite simply... What are you doing now?

1:03:59 > 1:04:01Making the sauce? Yes.

1:04:01 > 1:04:04Just all the braising liquor and all the marinade

1:04:04 > 1:04:06that has come through.

1:04:06 > 1:04:08Just going to pass all of that through.

1:04:12 > 1:04:14Right?

1:04:14 > 1:04:16So this is to remove things like the cardamom

1:04:16 > 1:04:18and bits and pieces, is it?

1:04:18 > 1:04:21And the yoghurt sometimes tends to...

1:04:21 > 1:04:24So you've got this...

1:04:24 > 1:04:26come down... Yeah.

1:04:26 > 1:04:312013 has been incredibly busy for you. What's 2014 like for you?

1:04:31 > 1:04:33Busier. Do you get a day off?

1:04:33 > 1:04:35You never stop. How many restaurants have you now got? Three?

1:04:35 > 1:04:38Three restaurants and the bar.

1:04:38 > 1:04:45Yeah, you know, it's a good way of keeping busy, actually.

1:04:45 > 1:04:47Just taken this all down.

1:04:49 > 1:04:51Have you still got the TVs in the kitchen?

1:04:51 > 1:04:55We've still got the TVs in the kitchen.

1:04:55 > 1:04:57When you go to his restaurant, you've got to go down

1:04:57 > 1:05:01and see the kitchen, because he's the only guy I know that has got

1:05:01 > 1:05:04literally televisions on every section in the kitchen.

1:05:05 > 1:05:11What do you watch? Cricket. 100% cricket. It is the cricket.

1:05:11 > 1:05:14Cricket all the time. Don't mention cricket.

1:05:14 > 1:05:18What do we do with the sauce now, then? The sauce, we reduced it.

1:05:19 > 1:05:21I'm going to let it down a little bit.

1:05:21 > 1:05:24A little bit more water, actually.

1:05:27 > 1:05:32Is it too strong, then? It's just reduced down a bit too much. OK.

1:05:32 > 1:05:37We're going to reduce it down and now bring this to a boil.

1:05:37 > 1:05:40Right, what's next, then? OK. Let's start.

1:05:42 > 1:05:47Let's just take the bone off like that.

1:05:47 > 1:05:50So you allow this to cool, then?

1:05:50 > 1:05:52You do allow this to cool

1:05:52 > 1:05:55and you just cut it into nice, big chunks.

1:05:57 > 1:06:00Now would you use a skewer for this if you wanted? Yes.

1:06:02 > 1:06:07At home, we just joint the meat out completely

1:06:07 > 1:06:11and arrange it back around the bone. Here, we've got some skewers.

1:06:11 > 1:06:14You can skewer if you wanted to

1:06:14 > 1:06:18but we're just going to leave it in chunks. No, we'll put it in skewers.

1:06:18 > 1:06:20Do you want skewer this one? Yes, please. Skewer each one?

1:06:20 > 1:06:21I can do that.

1:06:23 > 1:06:30Just put these on a skewer. Thread them through.

1:06:30 > 1:06:32Just put it on the grill for two or three minutes.

1:06:32 > 1:06:36It'll crisp up, the skin will really crisp up.

1:06:36 > 1:06:41One more piece. Go on, I can skewer it. There we go. Just like that?

1:06:41 > 1:06:46No oil? Nothing? Just under the grill now. Just... Under the grill?

1:06:46 > 1:06:51Under the grill, the skin crisps up. Sounds pretty good.

1:06:51 > 1:06:53Nice, hot grill.

1:06:53 > 1:06:56All of today's studio recipes, including this one

1:06:56 > 1:06:57are on our website.

1:06:58 > 1:07:00Right, lamb's under the grill, potatoes are ready,

1:07:00 > 1:07:04sauce is reducing. Can you chop me up a bit of coriander?

1:07:04 > 1:07:07Chopped coriander. What's the yoghurt and stuff like that for?

1:07:07 > 1:07:09The yoghurt will go into the marinade.

1:07:09 > 1:07:14Here, we've got some garam masala and some saffron.

1:07:14 > 1:07:17This is a celebratory season here.

1:07:17 > 1:07:21We've got some saffron, some cream, some garam masala and that is going

1:07:21 > 1:07:26to go into the sauce. Why would you put that in at the end, then?

1:07:26 > 1:07:27Why does that go in the end?

1:07:28 > 1:07:33Garam masala is a very aromatic seasoning,

1:07:33 > 1:07:34so you...

1:07:34 > 1:07:41The more expensive spices you're using, the better the flavour.

1:07:42 > 1:07:44So, you don't want to be cooking a lot after you've

1:07:44 > 1:07:46added expensive spices.

1:07:46 > 1:07:49That's why you end up using it at the very end

1:07:49 > 1:07:52and it works as a seasoning. It's the aromas.

1:07:52 > 1:07:56And this - saffron, the most expensive spice known to man.

1:07:57 > 1:08:02About ?2,500 a pound. Really, really expensive.

1:08:03 > 1:08:06You want to add it really at the end. Yeah.

1:08:07 > 1:08:12And then finish it off with a bit of cream.

1:08:12 > 1:08:17Do you want these on the plate? Yes. Let's do that.

1:08:17 > 1:08:21Let's pile on the potatoes. Like that?

1:08:23 > 1:08:29Just sprinkle a bit more. What else do you want on here? Coriander?

1:08:31 > 1:08:36That's good. There we go. And then the sauce over the top?

1:08:36 > 1:08:39The sauce goes over the top.

1:08:40 > 1:08:42It's just...

1:08:42 > 1:08:47This whole thing is a great family meal, I tell you.

1:08:51 > 1:08:53Right. Do we add some more onions? Now we will.

1:08:53 > 1:08:55We will add some more onions

1:08:55 > 1:08:58and a little bit of the charred masala that I've saved up.

1:08:58 > 1:09:02Sprinkled seasoning that I said, and my gold leaf here. Gold leaf?

1:09:02 > 1:09:05We're talking about... This is the first time we've had gold leaf.

1:09:05 > 1:09:09We have had. You've done it before, yes. You're feeling well off.

1:09:10 > 1:09:15Well, it's the New Year. Give us the name of this dish, then.

1:09:15 > 1:09:17This is a lamb shoulder raan.

1:09:17 > 1:09:20The grandest of all celebratory dishes. It is what it is.

1:09:24 > 1:09:25Looks pretty impressive

1:09:25 > 1:09:27and I know it's going to taste pretty impressive, as well.

1:09:27 > 1:09:32It's got to when it's cooked for that amount of time. Dive into that.

1:09:32 > 1:09:35I don't know where you want to start with that.

1:09:35 > 1:09:38Shall we start with the spuds? Start with the spuds!

1:09:38 > 1:09:41Put it the other way round. The lamb, I'll have the lamb.

1:09:41 > 1:09:44Tell us what you think.

1:09:44 > 1:09:47With all those spices in there...

1:09:47 > 1:09:50Roast potatoes... That's amazing.

1:09:50 > 1:09:54And slow roast shoulder of lamb. The levels of flavour are just gorgeous.

1:09:54 > 1:09:58Happy with that? Well, I'm not going to get any of it.

1:09:58 > 1:10:00Right, we need some wine to go with this.

1:10:00 > 1:10:02Let's see what Olly has chosen to go with Vivek's lovely lamb.

1:10:09 > 1:10:13Vivek's lovely lamb is a chance to show that Indian cooking can pair

1:10:13 > 1:10:15with a wide range of wines.

1:10:15 > 1:10:17If you're having a meaty curry,

1:10:17 > 1:10:21you could try a fruity red like this CM, Carmenere.

1:10:21 > 1:10:25However, with the bright flavours in this dish coming from the lemon

1:10:25 > 1:10:28and the ginger, it is crying out for a white wine

1:10:28 > 1:10:32and I've found a belter from off the beaten track.

1:10:32 > 1:10:37It's Thymiopoulos from Greece. Wine of the gods.

1:10:41 > 1:10:44I'm a massive fan of Greek wine and this wine

1:10:44 > 1:10:46comes from the Valley of the Muses near Delphi.

1:10:46 > 1:10:50The grape variety is Malagouzia and until quite recently,

1:10:50 > 1:10:52it was on the verge of extinction.

1:10:52 > 1:10:55It's got a fantastic gentle aromatic character to it

1:10:55 > 1:10:59and is really fragrant, which makes it perfect with mild, spicy dishes.

1:11:03 > 1:11:06The brightness in Vivek's dish comes from the vinegar,

1:11:06 > 1:11:08the ginger and the lemon.

1:11:08 > 1:11:11For those upbeat flavours, you need a wine like this Malagouzia

1:11:11 > 1:11:13with a bit of zing to it.

1:11:13 > 1:11:15And then, of course, there's the fragrance in the dish

1:11:15 > 1:11:18from the cinnamon, the saffron and the cardamom.

1:11:18 > 1:11:23Malagouzia has the perfect floral touch to link up and finally,

1:11:23 > 1:11:26Vivek's cunning sauce, it's got a creamy texture to it

1:11:26 > 1:11:31and this wine has been stirred up to amplify its generous texture.

1:11:31 > 1:11:35Vivek, here's to your sensational lamb. Cheers.

1:11:39 > 1:11:43Cheers indeed. Greek. You wouldn't normally go for Greek white wine.

1:11:43 > 1:11:47No, and white wine, for one, with this kind of lamb.

1:11:47 > 1:11:49When I saw the glasses of white wine coming in,

1:11:49 > 1:11:52I wasn't really sure but I have to say, this really works

1:11:52 > 1:11:55brilliantly with the saffron and it is really picking up on it.

1:11:55 > 1:11:57You, traditionally, would do red with this one? Yes.

1:11:57 > 1:12:00I think it works fantastically well. Don't you think?

1:12:00 > 1:12:03It does. It has a bit of smokiness to it. Yeah.

1:12:03 > 1:12:06And, being Greek, you can pick it up for quite cheap, I'm pretty sure.

1:12:06 > 1:12:08You can buy a lot! LAUGHTER

1:12:08 > 1:12:11Happy with that? That was delicious. Yeah, very good.

1:12:11 > 1:12:13I think, wine-wise, I'd have sparkling water

1:12:13 > 1:12:15and not still water. Yeah.

1:12:15 > 1:12:18Catherine? Absolutely delicious. The meat just falls off there.

1:12:18 > 1:12:21The flavours are so intense. The layers in it! Oh, it's...

1:12:21 > 1:12:22So will Ian get his Food Heaven -

1:12:22 > 1:12:25that fillet of sole with chips and curry sauce -

1:12:25 > 1:12:28or Food Hell - cod in a caper butter with chargrilled leeks.

1:12:28 > 1:12:30We're letting fate decide today.

1:12:30 > 1:12:32So you can find out exactly how

1:12:32 > 1:12:34after a truly magical display of cake making

1:12:34 > 1:12:36from the master, Raymond Blanc.

1:12:36 > 1:12:38So sit back and feast your eyes on his...

1:12:38 > 1:12:39..gateau de macarons.

1:12:49 > 1:12:54Raymond has come to Paris, home of pastry and fine food.

1:12:54 > 1:12:57The patisseries of Paris date back to the early 19th century,

1:12:57 > 1:13:00when bakers began to emulate the pastries

1:13:00 > 1:13:02that, until then, only the aristocracy could afford.

1:13:04 > 1:13:07French patisserie sits right at the very, very top still today.

1:13:07 > 1:13:10It's not a Frenchman telling you that, it is a fact.

1:13:12 > 1:13:15Many patisseries in Paris have closed in recent years.

1:13:15 > 1:13:17But those that survive are amongst the most innovative

1:13:17 > 1:13:19and celebrated in the world.

1:13:19 > 1:13:21Laurent, bonjour. Ah! Bonjour!

1:13:21 > 1:13:24Raymond has come to visit Laurent Duchene.

1:13:24 > 1:13:26Once Raymond's pastry chef,

1:13:26 > 1:13:28he's now one of France's most renowned patissiers.

1:13:28 > 1:13:30It's really good. It's good to see you, huh?

1:13:30 > 1:13:33Same, same, same, really. I'm very proud that you are here.

1:13:33 > 1:13:36I'm even more proud to see what you have achieved, OK?

1:13:36 > 1:13:39And you can feel both tradition and modernity. Mm-hm.

1:13:39 > 1:13:42Immediately, that is what I feel. Really? Yes. It's a lovely house.

1:13:42 > 1:13:44I'm very glad. I'm happy to be here.

1:13:48 > 1:13:52Laurent has spent more than 20 years perfecting his craft.

1:13:52 > 1:13:55People come from all over Paris to buy his pastries.

1:13:55 > 1:13:56From the most familiar...

1:13:56 > 1:13:59Look! Beautiful.

1:13:59 > 1:14:02..to some that unite new flavours with classic techniques.

1:14:02 > 1:14:06His most recent invention uses Japanese green tea.

1:14:06 > 1:14:08Delicious but also smart.

1:14:08 > 1:14:13You have a layer, OK, of largely whipped cream, without sugar.

1:14:13 > 1:14:16And then you've got a lovely cream, a tea cream here...

1:14:16 > 1:14:20Which is, I think, not strong enough. For me, I would like a bit more...

1:14:20 > 1:14:23Because the cream will bring the tannins.

1:14:23 > 1:14:27The tannins will bring the sharpness of flavours.

1:14:27 > 1:14:30How are patisseries changing? The recipes have changed.

1:14:30 > 1:14:32It contains less butter, it contains less cream,

1:14:32 > 1:14:34it contains less sugar... Less sugar.

1:14:34 > 1:14:37..than before, especially the sugar. It's very fresh. Yeah.

1:14:37 > 1:14:40They like the difference of texture.

1:14:40 > 1:14:43They want to have something crispy, something soft in the same cake.

1:14:43 > 1:14:46So it's more sophisticated customers. More sophisticated.

1:14:55 > 1:14:58So is this a double or single recipe? It is a single recipe.

1:15:06 > 1:15:09Next, Raymond takes the simple macaroon

1:15:09 > 1:15:13and transforms it into a sophisticated special-occasion cake.

1:15:13 > 1:15:18A rich chocolate delice rests on a light and chewy macaroon base,

1:15:18 > 1:15:20decorated with chocolate and colourful macaroons.

1:15:22 > 1:15:25It's wonderful and, of course, delicious.

1:15:25 > 1:15:27It will make the perfect birthday cake.

1:15:33 > 1:15:35Raymond begins with a macaroon base.

1:15:35 > 1:15:40He mixes 100 grams of ground almonds with 100 grams of icing sugar.

1:15:40 > 1:15:42So make sure you don't just pour it in

1:15:42 > 1:15:46because suddenly there's a whitening of the face.

1:15:46 > 1:15:48He adds two egg whites to bind the mix.

1:15:52 > 1:15:55Let's have a look. Oh, we are there. That's it.

1:15:55 > 1:15:57Sticky. Very sticky.

1:15:57 > 1:16:01And that's part of the quality of the macaroon, that little stickiness.

1:16:01 > 1:16:04Crusty outside, chewy inside. We love it.

1:16:06 > 1:16:08Adam, please. Could I have two egg whites?

1:16:08 > 1:16:10Macaroons are made using Italian meringue.

1:16:10 > 1:16:12A little bit of lemon juice.

1:16:12 > 1:16:15Unlike ordinary meringue, Italian meringue won't collapse

1:16:15 > 1:16:19if it has to stand, which is ideal for making small pastries.

1:16:19 > 1:16:22This is because the egg white is cooked using hot sugar syrup.

1:16:23 > 1:16:26That means the protein of the egg white will be cooked,

1:16:26 > 1:16:28the meringue will be stiff and stable.

1:16:32 > 1:16:34There, it's stiffening up.

1:16:36 > 1:16:40While the meringue whips, Raymond flavours the almond paste base

1:16:40 > 1:16:43with 100% cocoa solids chocolate.

1:16:43 > 1:16:46Voila. Nice, beautiful, homogenous.

1:16:48 > 1:16:51So we have the beautiful meringue here.

1:16:53 > 1:16:57Don't be tempted to stir it. As I said, you just want to fold it in.

1:16:57 > 1:17:02Voila. Now you have your macaroon mix, ready to be piped.

1:17:05 > 1:17:08First, Raymond pipes the large chocolate macaroon circle

1:17:08 > 1:17:10for the cake's base.

1:17:10 > 1:17:13Of course, you can do all sorts of different shapes.

1:17:13 > 1:17:14Little heart shapes.

1:17:16 > 1:17:19You can have some little tear shapes to put around your cake.

1:17:20 > 1:17:26The macaroons go into a non-fan oven at 170 degrees for eight minutes.

1:17:33 > 1:17:34Voila.

1:17:36 > 1:17:40While the macaroons cool, Raymond makes the cake's filling,

1:17:40 > 1:17:42a rich, set chocolate delice.

1:17:42 > 1:17:48Because all what you need to have is two eggs, milk and cream, chocolate.

1:17:48 > 1:17:49No sugar either.

1:17:51 > 1:17:55The milk and cream are heated and poured over four beaten eggs.

1:17:55 > 1:17:58Dark chocolate melts into the mixture.

1:17:58 > 1:18:01And now look at that - silky. Beautiful.

1:18:05 > 1:18:08I can understand we will always be in love with chocolate.

1:18:08 > 1:18:11It's the most amazing stuff.

1:18:11 > 1:18:14I'm going to cut out the outside with a knife.

1:18:16 > 1:18:18Voila. And you just pour it in.

1:18:20 > 1:18:21Oh, look at that.

1:18:23 > 1:18:26And now what you do is to cool it in the fridge.

1:18:26 > 1:18:27Kush, please.

1:18:29 > 1:18:32The cake goes into the fridge to set for three to four hours.

1:18:41 > 1:18:43As well as his chocolate macaroons,

1:18:43 > 1:18:46Raymond is using some flavoured with lemon and raspberry.

1:18:46 > 1:18:48Could I have the cake, please?

1:18:50 > 1:18:54Thanks, Kush. Is it firm? Yeah, lovely.

1:18:54 > 1:18:55Voila.

1:18:56 > 1:18:59I'm going to take a little bit of that chocolate here

1:18:59 > 1:19:01and then just do a squiggle.

1:19:02 > 1:19:05I think I'll put a tiny bit of white chocolate.

1:19:07 > 1:19:09You are going to put your macaroons,

1:19:09 > 1:19:11so you choose your colours, your size.

1:19:14 > 1:19:15OK.

1:19:17 > 1:19:19Oh, lovely! HE LAUGHS

1:19:19 > 1:19:22I get so excited.

1:19:22 > 1:19:27I'm such a sentimental Frenchman, I'm so sorry. I apologise.

1:19:27 > 1:19:28OK.

1:19:30 > 1:19:33Voila. That's pretty. It's fun.

1:19:33 > 1:19:36It's celebratory and they will love you for it.

1:19:36 > 1:19:39The cake on its own is easy but you must try the macaroons.

1:19:39 > 1:19:41A bit of hard work...

1:19:41 > 1:19:44but, even if you fail, it's never a catastrophe.

1:19:44 > 1:19:47And I can assure you it's all right because most patissiers

1:19:47 > 1:19:51will take the best part of ten years to do the perfect macaroon.

1:19:51 > 1:19:53Yeah, I'm still working at it!

1:20:11 > 1:20:14Now, I told you it was special. Right, it's time to find out

1:20:14 > 1:20:16whether Ian will be facing Food Heaven or Food Hell.

1:20:16 > 1:20:18Food Heaven would be this wonderful fish over here,

1:20:18 > 1:20:21this wonderful sole, which I know you love.

1:20:21 > 1:20:24It could be done with a lovely beer batter.

1:20:24 > 1:20:25Beer batter, some chips

1:20:25 > 1:20:28and a proper curry sauce from a chip shop.

1:20:28 > 1:20:30However, the Food Hell could be over here.

1:20:30 > 1:20:32Now, red wine sauces and fish you're not keen on,

1:20:32 > 1:20:36so we've got red wine vinegar and we'll make a sugar reduction of that

1:20:36 > 1:20:38with chargrilled leeks. We've got cod with it.

1:20:38 > 1:20:40And a nice little beurre noisette.

1:20:40 > 1:20:41I know you don't like capers.

1:20:41 > 1:20:44That's kind of thrown in as well with some chopped parsley.

1:20:44 > 1:20:45As I said at the beginning of the show,

1:20:45 > 1:20:47we're going to let fate decide which one it is.

1:20:47 > 1:20:50So if you want to follow me, Ian, we've got two balloons.

1:20:50 > 1:20:53You've got to pick and pop a balloon. So...

1:20:53 > 1:20:54Just don't miss.

1:20:54 > 1:20:55LOUD POP Whoa!

1:20:55 > 1:20:58Right, it's there. You've officially got...

1:20:58 > 1:21:01Food Heaven. Ah!

1:21:01 > 1:21:04That's what you've got. Whatever is good. Just to prove a point....

1:21:04 > 1:21:05LOUD POP

1:21:05 > 1:21:08Which is that? You're a bit fierce with that knife, aren't you?

1:21:08 > 1:21:11I'm good with a knife. That's proper acting, is that.

1:21:11 > 1:21:13Inside the other one is the word Food Hell.

1:21:13 > 1:21:15So Heaven you're getting. Fish and chips it is, then.

1:21:15 > 1:21:18So follow me, guys and girls, over here.

1:21:18 > 1:21:20Because I'm going to get on and do the fish

1:21:20 > 1:21:21so we'll lose this out of the way.

1:21:21 > 1:21:25Eric, if I can get you to do me the chips, please, chef.

1:21:25 > 1:21:27Nice, thin French frites.

1:21:27 > 1:21:30Thin? OK. We've got some potatoes there.

1:21:30 > 1:21:32You can peel them - there's the peeler.

1:21:32 > 1:21:35If you could, that would be great. You can lose that, Catherine,

1:21:35 > 1:21:37lose that butter and everything else out the way.

1:21:37 > 1:21:40Meanwhile, what we're going to do is make a batter with this.

1:21:40 > 1:21:44Cos Eric is to get those... Just one potato will be enough, chef. OK.

1:21:44 > 1:21:47Just one potato. That'll be fine. We'll make a batter with this, Ian.

1:21:47 > 1:21:50We've got some flour, like that. We've got some...

1:21:50 > 1:21:51Sorry. We've got some vinegar.

1:21:53 > 1:21:57I'm leaning over you. We've got some sugar and we've got some yeast.

1:21:57 > 1:22:01So throw the whole lot in there. A good pinch of salt.

1:22:01 > 1:22:04That's it, I'm going to mix this together into a nice little batter.

1:22:04 > 1:22:05In there.

1:22:07 > 1:22:10Like that. Just a nice little batter.

1:22:10 > 1:22:14Now, the reason for this fish and chips is...what?

1:22:14 > 1:22:17Oh, I always loved it. When I come back... Yeah, when I come back again,

1:22:17 > 1:22:19yeah.

1:22:19 > 1:22:21So what do your folks think of LA?

1:22:21 > 1:22:24What did your dad think when you said, "I'm going to be an actor"?

1:22:24 > 1:22:27What was his response to that? He was fine with it.

1:22:27 > 1:22:31You know, I mean, I wasn't going to follow him into what he did.

1:22:31 > 1:22:34But do you often sit there in LA and pinch yourself?

1:22:34 > 1:22:39Do you ever get that feeling? No, I mean, I'd already done stuff.

1:22:39 > 1:22:42You know, I did an American movie back here in '68,

1:22:42 > 1:22:47so I went out there for the first time in January '69.

1:22:47 > 1:22:49And I remember looking at all the studios, you know,

1:22:49 > 1:22:53MGM, Irving Thalberg Building and saying, "This is interesting.

1:22:53 > 1:22:55"Who's here? Who's shooting? What's on?"

1:22:55 > 1:22:57They said, "Nothing. Marooned is..."

1:22:57 > 1:22:59It was a time when American films

1:22:59 > 1:23:01were really not being made in Hollywood.

1:23:01 > 1:23:05It was all going into TV. It was a really weird time, '68.

1:23:05 > 1:23:08And they were all over here, making films in Europe.

1:23:08 > 1:23:10Then it all went back in the '70s to America.

1:23:10 > 1:23:12Now, it's come back again.

1:23:12 > 1:23:15I mean, they make very few films in Hollywood. It's all television.

1:23:15 > 1:23:17They make them all in Europe or make them on location

1:23:17 > 1:23:19or they make just the big blockbusters.

1:23:19 > 1:23:23Talking about the big blockbusters, we mentioned it - Hercules.

1:23:23 > 1:23:26Where was that filmed? All in Budapest. What, the whole lot?

1:23:26 > 1:23:30Well, because, you know, it's $150 million in Budapest,

1:23:30 > 1:23:33it would have been $250 million in England or in LA.

1:23:33 > 1:23:35That's why they do it.

1:23:35 > 1:23:36And, out of all the things you've done,

1:23:36 > 1:23:38what was the big break for you?

1:23:38 > 1:23:40Because obviously, you know, you were in films and stuff like that

1:23:40 > 1:23:44but, really, over recent years, the last ten years,

1:23:44 > 1:23:47Hollywood's really taken you on and embraced you.

1:23:47 > 1:23:49Was it Deadwood?

1:23:49 > 1:23:51Well, once you're in something like that,

1:23:51 > 1:23:55which was a huge critical success as well as being a personal success...

1:23:55 > 1:23:58but the main thing is it was a huge critical and commercial success,

1:23:58 > 1:24:02so, yeah, that's when they come a-knocking, which is very nice.

1:24:02 > 1:24:03And then you keep it up after that.

1:24:03 > 1:24:05But, recently, I mean, the characters you've had

1:24:05 > 1:24:08have just been such strong roles as well.

1:24:08 > 1:24:11Yeah. In the last few years, there's been a lot of epics.

1:24:11 > 1:24:15Like, you know, the king in Jack The Giant Killer, the dwarf...

1:24:15 > 1:24:19The head dwarf in Snow White, which was hilarious.

1:24:19 > 1:24:21Now, this is interesting.

1:24:21 > 1:24:23We've got one of the greatest Indian chefs in the world...

1:24:23 > 1:24:25..making a chip-shop curry! Precisely.

1:24:25 > 1:24:29And being completely out of my depth with it! I was going to ask you!

1:24:29 > 1:24:32I'll tell you. Plenty of madras powder.

1:24:32 > 1:24:34I've taken all those spices away from him.

1:24:34 > 1:24:37And then you've got madras powder. You don't like this stuff, do you?

1:24:37 > 1:24:41No way! You know what? How hot do you like your curry? Extremely hot.

1:24:41 > 1:24:44Oh, good. That's good. Can we have another chilli, please?

1:24:44 > 1:24:46Extremely hot. So tell us how you make a chip-shop curry, then.

1:24:46 > 1:24:49Well, a chip-shop curry. I've never made it.

1:24:49 > 1:24:51I'm just following your instructions.

1:24:51 > 1:24:53But I've got the madras curry powder

1:24:53 > 1:24:56and I've got some of this flour, which I'm going to...

1:24:56 > 1:24:59This would just thicken it up. And then it's stock...

1:24:59 > 1:25:01Well, I'm waiting for the fryer, so can you...

1:25:01 > 1:25:04In the theatre in the '60s, you'd go into Birmingham,

1:25:04 > 1:25:05and you go out afterwards

1:25:05 > 1:25:08and the only restaurants that were open were Chinese or Indian.

1:25:08 > 1:25:10You'd say, "What have you got?" They'd say...

1:25:10 > 1:25:12BRUMMIE ACCENT: "Curry and chips."

1:25:12 > 1:25:14Well, we're about to make curry and chips.

1:25:14 > 1:25:18Would you put a bit of cream in there, chef? Yeah, yeah. I will now!

1:25:18 > 1:25:20LAUGHTER Are you telling him or asking him?

1:25:20 > 1:25:24Is Eric making his...pommes frites?

1:25:24 > 1:25:25That's a bit thick, though, chef.

1:25:25 > 1:25:29Yeah, I will thin it down with some of the stock. It's a bit elegant.

1:25:29 > 1:25:30It's usually browner than that, isn't it?

1:25:30 > 1:25:33It's usually a bit browner than that, chef.

1:25:33 > 1:25:36That's because you overcook the curry powder! What have you done?!

1:25:36 > 1:25:40You don't put cream in it! Oh, boy.

1:25:40 > 1:25:42Right, you are going to do your fish?

1:25:42 > 1:25:45You do the poisson and I will re-fry the frites after. Are you ready?

1:25:45 > 1:25:49Oui. Do you want the basket or not? No, I don't want the basket.

1:25:49 > 1:25:52You want to go live? I'll go live. So we take the fish...

1:25:53 > 1:25:56Oh! That's getting...

1:25:56 > 1:25:59Oh, that curry sauce is good, kid. Is that a good one? Oh, yeah.

1:25:59 > 1:26:02It's called, that movie... Frying Nemo.

1:26:02 > 1:26:04Finding! Finding Nemo!

1:26:04 > 1:26:07No, Frying Nemo, you're right. Frying Nemo?

1:26:07 > 1:26:10You've got to have scraps as well. Absolutely. Oh, poor Nemo!

1:26:10 > 1:26:13What do you call scraps in French? Le scrap.

1:26:13 > 1:26:14LAUGHTER "Le scrap"!

1:26:19 > 1:26:23It doesn't look like a curry sauce. It doesn't look like a curry sauce?!

1:26:23 > 1:26:28Well, it's my recipe, so it should... It should look like...!

1:26:28 > 1:26:30Catherine, how are you doing?

1:26:30 > 1:26:33When do I put the capers? When do I put the capers?

1:26:33 > 1:26:35ALL TALK AT ONCE

1:26:36 > 1:26:40French curry - pineapple and banana. French curry. In the '70s, curry...

1:26:40 > 1:26:43Pizza? No, no. French curry. French curry.

1:26:43 > 1:26:46Yeah, with pineapple and banana, it's a curry. "Really? OK."

1:26:46 > 1:26:48CATHERINE: Like a Hawaiian pizza. Yep.

1:26:48 > 1:26:50That's like English people used to do in the '50s.

1:26:50 > 1:26:54They'd always put sultanas and raisins in, remember? Fish, fish...

1:26:54 > 1:26:56The fish comes out, you see?

1:26:57 > 1:27:01You see, Eric, this is the key to it. What, that part?

1:27:02 > 1:27:04Le scrap. The scrappy.

1:27:04 > 1:27:06OK, so I need to put back the frites.

1:27:06 > 1:27:09Right, very quick. Oui, chef. Very quick. Oui, oui, oui.

1:27:09 > 1:27:11Double-fried.

1:27:11 > 1:27:12And then we've got a plate.

1:27:14 > 1:27:17There's your fancy pot for your curry sauce.

1:27:17 > 1:27:19Normally, I'd find a polystyrene one, you see?

1:27:19 > 1:27:22Could we have a wedge of lemon, please?

1:27:22 > 1:27:24A lemon? Here.

1:27:25 > 1:27:27There. Taste le scrap.

1:27:30 > 1:27:33You ready with the frites? La frite, la frite est belle.

1:27:34 > 1:27:37Comment the chips? What are you doing?

1:27:37 > 1:27:39And we've got a polystyrene container!

1:27:39 > 1:27:40LAUGHTER

1:27:40 > 1:27:43Where did you find that from?! Polystyrene.

1:27:47 > 1:27:51I don't know where on earth that's come from. Anyway...

1:27:51 > 1:27:53A bit of lemon over the top. Dive into that.

1:27:58 > 1:28:04Olly has chosen as Zalze Reserve Chenin Blanc, 2012.

1:28:04 > 1:28:08Sainsbury's, priced at ?9.99.

1:28:08 > 1:28:14So how does fish and chips and curry sauce made the proper way taste?

1:28:15 > 1:28:17HE MUMBLES ENTHUSIASTICALLY

1:28:17 > 1:28:19LAUGHTER

1:28:21 > 1:28:25It's a bit hot. Oh! Nice, though, isn't it? Fab.

1:28:25 > 1:28:27Well, that's all for today on Saturday Kitchen.

1:28:27 > 1:28:29Thanks to Catherine Fulvio, Eric Chavot and Vivek Singh

1:28:29 > 1:28:31and, of course, Ian McShane.

1:28:31 > 1:28:33Cheers to Olly Smith for the brilliant wine choices today.

1:28:33 > 1:28:36Remember, all the recipes are, as always, on our website.

1:28:36 > 1:28:38Go to bbc.co.uk/saturdaykitchen.

1:28:38 > 1:28:41We'll be back next Saturday but, in the meantime, have a very...

1:28:41 > 1:28:45ALL: ..Happy New Year! See you in 2014. Bye for now.